A Domestic Cyclopadia of Practical Information 1000155485 PDF

CONVERTIBLE WEIGHTS AND MEASURES,
Sufficiently
near practicalpurposes.
correctness It must be borne
for all
in mind,
however, that in those receiptswhich evidentlycall for a delicate adjustment of propor-

tions,
they will not answer. See WEIGHTS and MEASURES.
Wheat flour,1 pound is 1 quart. Sixty drops are 1 tea-spoonful.

Indian meal, 1 pound 2 ounces are 1 Four tea-spoonfulsare 1 table-spoonfoL
quart Two dessert-spoonfuls are 1 table-spoonful.
Butter,when soft,1 pound is 1 pint A table-spoonfulis \ ounce.

Eight table-spoonfuls are 1 gill.
Loaf pound is 1 quart.
sugar, broken, 1
Thirty-two table-spoonfuls are 1 pint
White sugar, powdered, 1 pound 12 oz. are
1 quart. A common- sized holds ^ gill.
sherry-glass
Best brown sugar, 1 pound 2 ounces are 1 A common-sized holds 1 gill.
claret-glass
quart A teacup holds from a gillto half a pint
Ten eggs are 1 pound. A common-sized tumbler holds | pint
When "wine-glass" Ition,

it means sherry-
glass.
COMPAEATIVE ME' APPKOXIMATE).

A meter = \
1 meter.
A kilometer = kilometers.
i! meter.
A sq. meter = I
square
An are = . square meter.
A hectare =
( are.
'
A hectare =
hectare.
A liter =
I hectares,
A hectoliter = ) liter. .
A hectoliter =
S liters.
JVo.
A store =
Qass. ML I
I hectoliter.
A stere = ,
/j I hectoliter,
f]/ }
A
A
gram
kilogram =
=
Cast Book-
"4. 1/
'
stere.
5 stores.
A kilogram = i gram.
A tonneau =
/"7? !J J
kilogram.
kilogram.
9
.4536 kilogram,
.9071 tonneau.
PROPORTIONA1-.. ^^^^^ *." v^xv x/xj? j; jijRENT AGES.

From 7 to 14 years 1-2 of full dose.
Under \ year l-15th of a full dose. a
From i to 1 "
l-12th "
14 to 20 2-3d8
1 to 2 years l-8th " 20 to 63 the full dose.
2 to 3 "
l-6th " 63 to 77 Il-12th8 "
3 to 4 "
l-5th "
"
After 77 5-6th8
"
4 to 7 "
l-3d " "
100 23da
"
ACCIDENTS AND EMERGENCIES.

If an artery is cut, red blood sptlrts.Compress it above the wound. If a vein is
cut, dark blood flows. Compress it below. See BLEEDINQ.
If choked, go upon all fours and cough.

dip the part in cold water; if the skin is destroyed,
cover with
For slight bums,
varnish.
For apoplexy,raise the head and body ; for lay the'person
fainting flat.
EVEEYBODY OUGHT TO READ THE SPECIAL ARTICLES ON THESE POINTS,

BEFORE THE OCCASION TO USE THEM ARISES.
WHAT LEADINO JOURNALS SAY OF
GOODHOLME'S
DOMESTIC CYCLOPyiiDIA.
hon\,e, whether directly

the indirectly, is foreignto its purpose.
"
In fact,nothingthat pertainsto or
Of course there are plenty of generaltopics,such as Clothing.Drainage, Floriculture, Heating, Venti-

lation,
'
the mark, which the practicalinformation promised in the '
etc., but the writers go straight
to is
title of the work. The nearest approach to a is Mr.

disquisition Geo. Fletcher Eabb's admirable article
and Furniture; anybody who

but masters its condensed,
on Appliedto Walls, Floors
Decoration as
will
expositionof principles,
unpretentious find it one of the most practicalof all this Cyclopedia's
guides to rightliving.Mr. Babb is one of half a dozen experts whose names are publishedin connection
with the editor's,and

are a guarantee Department, of the soundness of their doctrine. In the Medical
for example, we have Drs. Austin Flint, Jr.,Jacobi,and Lusk ; in the Culinary Department, Mrs. E.
S. Miller and Giuseppe Rudmani are responsible; Col. Geo. E. Waring, Jr.,deals.with Drainage, the
worth the priceof

Garden, the Dairy, etc., etc. Many singlearticles producedunder these auspicesare
the work, and there are very few households in which the compilation,
as a whole, would not have a
dailyusefuln'ess." " Nation. -
"
Throughout its various departmentsthere is evidence of great care, accuracy of statement and
and
scientific precision, it is no exaggeration to assert that, considering its scope object,it'isthe
and
most valuably cyclopaediain its kind that has hitherto appearedin the English language." Bostott "
Gazette.
"
It aims to give a 'shortcut' to the knowledge which housekeepers are always wanting at a
moment's notice, and to find which they know not where to go. That the book is highly successful in
this aim both from the names on its and

title-page, from or examination of the character of its
appears
contents. . . .
This trustworthyand highly useful work limits itself to justthe necessary tion-
informa-
which majcbe got within a small compass. The work suppliesan actual need, and deserves a kind
receptionfrom the public." X. " Y. Times.
"
The information is copious and valuable." " N. Y. Tribune.
"Turning the pages of the handsome volume at random, one finds such subjectsas 'Alcohol,'
'Biscuit,' 'Cabe,' 'Canning Fniits,''Copper Ware,' 'Decoration,' 'Drugs,' 'Food,' 'Furnishing,'
'House,' 'Infant,''Mincemeat,' Parrots,' Potatoes,' 'Reed-Birds,' Sarsaparilla,' 'Snake Bites,' ' ' '
'
Tea,' Turkey,' Velvet,' Warming,' White
'
Fish,' Wine,' etc.
' This will show the great value of
' ' '
the work. So far as we know, no similar publicationhas hitherto been issued in this country, and we
are sure the book will meet a 'felt want.'" "
Independent. "
"
The h^s been to confine the work strictly
to the field marked out by its title,
and the
purpose
first impression which receives opening it is one of surprise,
at the very largenumber of mat-
ters
one upon
about which information
practical is wanted . . .
tke work will be reallyinvaluable." " A'. K
Evening Post. "
"
A book for emergencie^. . . .
That is to say, that from jelly-bagsto compound fractures,
the matter of the book is based on the best authorities,and that with it the operationsof every house
oan be carried on A'.

intelligently." " V. World.
.
"We have examined
carefully i*,and do not hesitate to say that a more practicaland useful book
for the house and familyhas never published. Its information"
been covering a whole range of house-
hold
topics " is justwhat every household needs, and, as stated in the title of the work, has either been
directly
contributed, or thoroughlystrutinized and amended, by as high authorities in the various
departmentsas the country possesses. "Rochester " Democrat.
"The work is so wide in its range, and thoroughin its dealingwith its manifold topics,that it would
be harder to say what it did not contain than to tell what is found in it.
is,moreover, capitally
It
indexed, so that its consultation is rendered very easy. The completeness of the Cylopaedia is
equaled by its Cincinnati
reliability." "
Gazette,
A
DOMESTIC CYCLOPEDIA
PRACTICAL INFORMATION
Principally Written or Revised by the Following Authorities :
CALVEET VAUX, Architect of tlie Central Park, and THOMAS WISEDELL, Architect: LOCA T/NG,
BUILDING, AND REPAIRING.
LEWIS LEEDS, SANITAEY ENGINEER : IVARMING AND VENTILA TION.
COL. GEORGE E. WARING, of Ogden Farm: DRAINAGE, THE. GARDEN, THE DAIRY.
GEORGE FLETCHER BASB, Architect : DECORA TION as affiled to Walls, Floors, and Furniture.
MRS. ELIZABETH S. MILLER, Author of "In the Kitchen," and GTJISEPPE EUDMANI, late
Cook in the Cooking School, St. Mark's Place, New York, and Chef de Cuisine, Newport :
COOKING AND DOMESTIC MANAGEMENT.
AUSTIN FLINT, Jr., M.D., Professor in Bellevue Medical College: dietetics and
ALCOHOLIC BEVERAGES.
ABRAHAM JACOBI, M.D., Professor in the College of Physicians and Surgeons: DISEASES and
HYGIENE OF CHILDREN.
WILLIAM T. LUSK, M.S., Professor in Bellevue Medical College,late Editor of the New York
Medical Journal : GENERAL MEDICINE.
S. G. FERRY, D.I),S.: THE TEETH.
ELWYN WALLER, Ph.D., Superintendent of Laboratory in the Columbia College School

of Mines, Chemist to the New York Board of Health; domestic chemistry-
disinfecting, CLEANING, DYEING, Etc.
LESLIE PELLCLARK, Veterinary Surgeon of Ogden Farm : THE horse.
JOHNSON T. PLATT, Professor in the Yale Law School :
BUSINESS FORMS AND LEGAL RULES.
EDITED BY
TODD S. GOODHOLME ct
I L LUSTRA TED.
3^ ôî
NEW YORK
HENRY HOLT AND COMPANY
1S78
Copyright 1877,
By Henry Holt.
By traBBfer faem
r"t. oacts Uk.
AprU 1*14.
New York: J. J. Little " Co., Printers,
10 to 20 Astor Place.
HINTS TO THE READER.
It is hoped that this book reach many readers besides those used to handling
may
boolcs of reference, and that they find the following suggestions of use.
may
Glance through the book, running eye over each page, to get a general idea of
your
what it contains. Many particulars worth knowing cannot be ascertained without doing
this.
The arrangement of the main topics in the book is always alphabetical, and that of the
subdivisions of these topics is nearly always so ;

but in a
few of the latter
cases,
the betical
alpha-
arrangement has been subordinated to some other arrangement which seemed better
fitted to the topic under treatment. For instance, under Horse, the diseases have been
given alphabetically, but the general advice regarding selection and treatment has been
in the order in which the knowledge would naturally be used.

given
In searching for a recipe or the like, look first for the general term (or noun), and
not for the qualifying term. For e.xample :

in looking for Quince Preserves, turn to
"Preserves," not to "Quince ;" or for Oyster Sauce, turn to "Sauces," not to "Oyster."
In some few cases, the recipe has come more naturally under the qualifying term.
When unusual technical term is used, explanation sometimes be found

an or an may
under the word in its
proper alphabetical place.
In all cases of difficulty consult the Index.
In the medical of the book, after reading what is said about the
consulting portion
disease, read what be said about the medicine that be recommended in its
may may proper
alphabetical place or under Drugs.
Pains have been taken to give such information as might enable an intelligent person to
act effectively in sickness, and not to give such details as would tempt the ignorant to
commit the folly of attempting to dispense altogether with professional aid. Therefore in
where directions not full the reader could wish, it is probably because
any case are as as
no advice could be given without specific knowledge of the patient's constitution.
The general articles on Bathing, Drainage, E.xercise, Food, Diet, House, Ventilation,
Warming, Water, and other hygienic subjects are it is hoped worthy of being carefully
read and even studied by one responsible for the health of a household. Those
every
on Children, Infants, Fevers, the Sick-Room, Nursing, and Wet-Nursing, are in a lar
simi-
Special emergencies treated of in their places, but these articles

category. are proper
furnish some rules of health which should be familiar to every one.
In cookery exact proportions are so important that we have generally given the recipes
in of the standard tables of and Where the ments
instru-
terms weights measures. necessary
are not at hand, consult the table of equivalent weights and measures printed on
first inside cover page, or under Weights and Measures.
As rule, list of the needed has been prefixed each recipe, to the
a a ingredients to save
necessity of reading all the directions before knowing if the ingredients are within reach,
and to lessen the danger of overlooking any
in getting them together. .
In the of of articles mentioned in the book much difficulty has been

matter prices
found, on account of the recent great fluctuations, and when the difficulty was fully
thereafter abandoned. Yet in such for
realized, the attempt to give prices was cases,
had ascertaining the

instance, as the price-lists under Furnishing, help may
be by at
the of few articles, comparing them with the prices given in the
stores current prices a
estimates. For instance, if

book, and applying the average difference to the general a
HINTS TO THE READER.
iy
in the found to twenty cent, from the

dozen articles stores are vary on an average per
it be safe that the cost of the entire list would

prices given in a list here, may
to assume
at the same rate.

vary
It will be readily understood, that most of the best authorities in housekeeping are sons
per-
known the public. For this as

well as
from deference to their modest
not to reason,
the of of the advisers who have most benefited this book not
wishes, names some are
All of household that touch the domain of science,

published. matters management upon
the of those the learned whose reputation guarantees their

and justify attention among
have submitted such authorities. A large portion of the book consists of

work, been to
by them the time reference has been had the fact

matter originally prepared ;
at same to
the learned seldom realize what portions of their knowledge be understood and
that can
the in the has been compiled by laymen,

applied by ignorant, so many cases matter times
some-
under special instruction, and then submitted for revision.
It has been intended acknowledge all recipes, directly appropriated. If

to etc., among
advisers than those whose appear) this has occasionally been

so many ( far more names
neglected, the neglect must be attributed to inadvertence.
Of the original, but the others have from too

illustrations, many are come many sources
make detailed practicable at acknowledgment has

to acknowledgment ; some attempt
been made in the articles themselves. The principal appropriation has been, by ment
arrange-
with from the cook-book of Miss Acton. A few of

the English publishers, great
those cuts seem to have been intended more

for ornament than instruction, but as they
came in the entire set, and as

the world's approval of the whole was no longer open to
question, it seemed best to use

all.
inaccuracy omission in this work will

1^^ Anybody encountering an important or
the publishers, in order that it be corrected in future

confer a great favor by notifying may
editions. The directions and statements of fact in the book cannot fall far short of
twenty-five thousand, and those that might have been property included are probably
In such test but practice absolutely determine what

ten times as many. a mass, no can
practice requires.
DOMESTIC CYCLOPEDIA.
searching for a Recipe, or any other topic,you will be more

"
In apt to find it under
the general {or noun) than
term under the qualifying term. If you do not find it under
one head, look for it under the other. For example : in looking for Quince Preserves, turn
first to PRESERVES, not to Quince; or for Oyster Sauce, to SAUCE, not to Oyster.
If in glancing through an article, you do not find what you want, see if there is not,
at the end, a cross-reference to some kindred article.
ABRASION." A off of the outer If artery is cut, compress it above the

rubbing an
; if
skin. Wash wound vein is cut, compress it below.
surface of the gently to remove a
with Httle sweet oil If choked, go all fours and cough.

foreign matter, grease a upon
or lard, and cover for day a with a cloth. For slightburns, dip the part in cold water;
pure
Do not apply salt water, camphor, or any tating if the skin
irri- is
destroyed, cover with varnish.
remedy. For apoplexy, raise the head and body ; for

ABSCESS. "
An accumulation of pus or faintinglay the person flat.
purulent following inflammation
matter of any For more detailed remedies in special cases
tissue of the body. A superficial abscess is see articles on each of the above and on
preceded by redness and swelling. Taken Abrasion, Bandages, Bleeding, Bruises,

early it can often be dispersed. Rest the Burns, Cuts, Dislocations, Drowning,
part, bathe it with warm lotions, and, if the Fractures, Frost-bite, Poisons, Scalds,
skin be tense, moisten it with a mixture of and Sprains.
very
three parts of sweet oil and one of vinegar, ACCOUNT. (^-^^Bill.)
or a wash of two drams of sugar of lead, one ACIDS "
Vegetable Acids exist in many
dram of powdered pint of water, substances
opium, used
and aas food. They are sour to the
and cover with a of wax plaster. In taste, but may
piece be so diluted with water that the
great pain apply a soft poultice, renewed sourness is not perceptible ; but if a piece of
several times a day. When the abscess is ripe, blue litmus paper (to be had at the druggists,)
open with a lancet. For so-called abscesses be dropped in, its color will be changed to red.
in the head, see Ear. The principal domestic acids are the ing:
follow-
ABSINTHE. "
An alcoholic tincture of the
leaves of the Absinthe, wormwood,
or the Acetic represented by Vinegar.
Acid,
roots of lingwood and aromatic cane, aniseed, Citric giving their sourness
Acid, to the
leaves of dittany, origan, fennel, mint and lemon, orange, citron and cranberry, and, mixed
balm mint, and a little essence of cumin. It with malic acid, existingalso in the gooseberry,
is used largelyby the French. Taken tually
habi- red-currant, strawberry, raspberry, and cherry.
in excess, it is apt to lead to softening It is extracted from lemon juice,and sold in
of the brain and general paralysis. the form of crystals,which can be re-dissolved
ACACIA. "
The Flo^vering Acacia. A in water, flavored with a little essence of lemon
small tree pretty in foliage,growing and so used as an artificial lemon juice.
very where
any-
and
always flowering well. When in Malic Acid, the peculiar acid of apples, but
bloom, in June, it is covered with a profusion of found in most American fruits, and in tomatoes.
pea-shaped pinkish white flowers clustered on Oxalic Acid. Poison. {See Oxalic Acid.)
short stems. Tannic Acid combines with iron and forms
Rose Acacia, smaller than the flowering, the basis of most writing inks. It is found
inj
but more beautiful. It has clustered branches the bark of many trees, and gall nuts, has a^
in
of pink pea-shaped flowers ; is easily grown, weak acid taste, and is astringentand bitter.
and be trained Tartaric Acid, found in a state in
requires no attention. It should pure
to a single stem, but its tendency to throw up grapes, and some other fruits. It is a cheap
suckers renders it troublesome in small substitute for citric acid, but inferior. It is one
a garden.
ACCIDENTS." Professor Wilder, of nell
Cor- of the two ingredients composing the Soda or
University, gives these short rules for Seidlitz Powders.

action in case of accident : "
AERATED BREAD. " Not made in the
For dust in the avoid rubbing dash household but at some bakeries. After the
eyes, ;
cold water in them remove cinders, etc., with dough is mixed, tubes are introduced into it
;
the round point of a lead pencil. and are connected with a reservoir containing
Remove insects from the ear by tepid water ;
carbonic acid gas, and this is mechanically
never put a hard instrument into the ear. injected throughout the bread to lighten it.
I
AGAVE AIR
The so-called aerated bread is deficient in fla-

vor, paroxysms the patient must be supportedwith
and is less agreeable and digestiblethan food that is nourishing,but lightand easy of
home-made bread, or any other which has been digestion,such as veal or chicken broth, sago,
raised with in the ordinary {See rice, gruel with a little wine in it,lightpud-
dings,
yeast way.
Bread.) etc. A glassof lightwine may also be
AGAVE. "
plant known
A popularlyas the taken now and then, and negus acidulated with
American aloe or Century-plant,"the latter lemon juice. As the chief object in treating
"
name being given it on account of a mistaken ague is to brace and strengthenthe system, the
idea that it blooms only once in a century. In patient ought to take as much exercise between
this latitude it reaches maturity at a period the paroxysms as he can bear, and not to give
varying from lo to 70 years, and then blooms up to the indolence which is one of the accom-
paniments
as the flowers fall the plant of the disease. Change of air to a

once ; as soon
withers and dies. The aloe is applied to many high and dry one is also excellent,and times
some-
Mexican liquor it is the only method of cure. In severe

uses. Pulque, the well known
of ague, other treatment is required,but
is made by fermenting the sap dravvn from incisions
cases
in its stem, and from pulque is distilled they demand the skill of an experienced physician.
a singularly fieryspiritknown as Vino Mezcal.
A coarse sort of thread known as the pitafla.\, AIR. The atmosphere in which we live is so
"
is made from the fibres of its leaves ; and from thin and invisible,and so totallyunlike other
an extract of the leaves balls are made which objects,that we are apt to forgetthat it is a
lather in water like soap. It grows in moder-
ately real substance, possessed of weightand
power
rich soil,and needs protectionin winter. of resistance,and that as one of the most sential
es-
Fever, or of all foods, it plays an important part

AGUE. "
Ague, or Intermittent
"
chills and fever as
"
it is popularlycalled, is in the economy of life. We are immersed in this
caused by a miasma believed to be due to cayingthin elastic fluid as a fish is in clear water,
de-
organic matter. It is generated most which to him is, no doubt, equally invisible,
abundantly in marshy ground, and is capable and it presses down upon the earth with a
of being wafted along plainsto a considerable force proportionate to its weight. Upon every
distance from its source. There are three square inch of the earth's surface there rests
kinds : the Quotidian Ague, in which the ysms

parox- about 5 lbs
1 of air.
Upon the body of a
come on every 24 hours ; the Tertian, in medium-sized man, having a surface of 2000
which they occur once in 48 hours ; and the sq. inches, the atmosphere presses with a force
Quartan, in which they occur once in every 72 equal to 30,000 pounds ; a force which would
hours. Each paroxysm consists of a cold crush him to atoms were it not that there is
stage, generally beginning with pain in the air also within the system which exerts an equal
head and loins,weariness of the limbs, a sation
sen- outward pressure, and thus prevents injury.
of coldness in the extremities, stretch-
ing Air consists of two elements, oxygen and gen,
nitro-
and yawning, to which succeed shivering and a pair of eompounds, Carbonic acid gas
and violent shakings ; of a hot stage, in which and vapor of water. Oxygen and nitrogen are
there is intense fever, the skin becomes red, by far the largestconstituents,dry air contain-
ing
and very hot to the touch the pulse being
" about 77 per cent, of nitrogenand nearly
quick, full,and hard, accompanied with great 23 of oxygen ; but these gases are not combined
thirst; and, finally,of the sweating stacê, as oxygen and hydrogen combine to
in which perspirationcomes on, first showing form water, but are simply mixed together;
itself on the face and neck, and graduallyex- tending and although various influences tend to mix
over the whole body. This latter them so perfectlythat the proportion in a given
always affords relief and marks the abatement volume at different places is nearly the same,
of the paroxysm. it is not absolutelyso, and one of the gases
Treatment." Quinine is the onlyremedy within may, with the greatest ease, be separated from
reach of domestic medicine, in a dose of 10 the other. Such separation takes place, in
grainsfor an adult in the period immediately fol- lowingfact,in breathing. We draw the air into our
the sweating stage of the last lungs,which divide it into its two component
paroxysm.
It is desirable that sufficient quinine should be parts, retainingthe oxygen, which then mixes
given to produce ringingof the ears. If this is not with our blood and enters into our entire sys-
tem,
effected by the first dose it should be repeated while the nitrogen passes out of the
in three or four hours. When the cold stage, body as it entered it without undergoing any
or chill,appears, the patient should be put in change. O.xygen is one of the prime essen-
tials
bed, and covered sufficiently with bed-clothes. of life,alike in animals and plants,and
If the
succeedingparoxysm is not prevented, any material reduction of the proportion which
the same course should be pursued. A third it bears to the other atmospheric gases means
administration of quinine in large doses is death to every living creature. Nitrogen,
rarely required. It is desirable to continue on the other hand, is a negative or inert
with the drug in doses of two
grains three times substance, its chief use being to dilute or
a day for some weeks after the chills are temper the other active ingredientsto a proper
broken. The bed-clothes should be removed degree of strength. Here, then, is the principle
as reaction sets in, and cooling drinks may be by which the relation of air to animal life
given if called for by the patient. Between the is made plain. Pure air,in its normal condi-
ALABASTER ALCOHOL
tion, contains about twenty parts of oxygen, to marble, but in its pure state more rent.
transpa-
seventy-nineof nitrogen,and one of aqueous There are two kinds. One is a carbonate
therefore of the same
vapor, and Â^j of carbonic acid gas ; and any of lime, and composition
causes which decrease the proportionof oxygen as marble,but has been formed in the manner
injureby so much its health-sustaining qualities.of stalactites by water dripping in a cavern ;
By breathing,and the burning of fuel and lights,though very transparent, it is also hard, and
large quantitiesof oxygen are removed from consequentlylittleused for sculpture.The other
the air,while at the same time carbonic acid is a sulphateof lime, and the same substance as
in nearly equal bulk takes its place. In gypsum, from which plasterof Paris is made.
gas
the case of fuel,if the combustion is perfect, Gypseous alabaster, being soft and
easy to cut,
the air that has been changed is carried up the and often very transparent and beautiful, is
chimney ; but not so in respiration and illumina-
tion, more employed in the manufacture of vases,
the air spoiledby these processes remains clock-stands, statuary, and similar articles.
in the room unless removed by specialventila-ting Alabaster is apt to become yellow,especially
arrangements. {See Ventilation and if exposed to smoke, but mav be restored by
Warming.) Air is also contaminated in a con-
siderable washing with soap and water (cold)and after-
wards
degree, as has already been hinted, polishing with shave-grass.Grease spots
by the exhalations of the human being. "Streams may be removed by rubbing the places with
of subtle and almost intangibleputrescent matter," powder of French chalk. As alabaster is very
says Professor are, all through fragile,
"
Youmans, articles made of it, if valuable, should
life,exhaling from each livinganimal body into be kept under glass. Broken parts may be
the air. The fluid thrown from the lungs and joined together again by quicklime mixed
skin is not pure water. It not only holds in with white of egg to a paste.
solution carbonic acid, but it contains also AliBUMEN." A sutsfance, familiarlyrep- resented
animal matter X]\t exact nature of which has not by the white of eggs, which exists
been determined." This source of contamina-
tion abundantly in all animals, and in the juices,
becomes very obvious when in the morning, seeds, grain,and other parts of plants. It is
from the pure outer air,we enter an unventilated by far the most important single element of
bedroom, where one or two people have slept food, since it contains nutritive matter in a com-
pact
the night before. Every one must have perienced

ex- and easilydigestibleform ; and being almost
the sickening odor of such a room, without flavor may enter into the com-
position
and not only is the atmosphere vitiated, but of foods very diverse in other re.'pects,
two persons occupying a bed for eight hours whilst it is adapted to every varietyof taste.
impart to the sheets by insensible perspiration Its composition is the same in all other forms
not less than a pound of watery vapor charged as in the blood and tissues of man and other
with latent animal poison. Gaseous tions
exhala- animals ; therefore it is incorporated into the
of every sort also escape from the kitchen system with the greatest ease, though it is necessary
and from the cellar,if perishable substances that it firstbe decomposed, so as to form
be kept there, and are diffused through the new ccmbinations. White of eggs is almost
house ; from the imperfect burning of gas-jets,pure albumen with four-fifths of water, and for
also, there arise emanations most injurious to this reason, an egg is in proportion to its weight
health. Stoves, furnaces, and steam pipes are the most nutritious article of food known to man.
fruitful sources of deterioration; and the in- Though albumen

troduction exists naturallyas an sive
adhe-
of water closets into our houses, and fluid, mixed with, and soluble in, water;
the close connection of the sewers with our yet when subjectedto a temperature of 142",
water pipes
are new elements of danger. In- deed it experiencesa strikingchange in its properties ;
it is
scarcelytoo strong an expression to as it is then converte^linto a solid no longer
soluble in water, and if,after coagulation, it be
say that every thought and act of man, every
vital change in his body, and everv process gradually exposed to a higher temperature, it is
by which he regulatesthe condition of his daily reduced to a firm, transparent solid. Fluids,
life,is accompanied by the deterioration of coffee in particular, are often clarified by means
white of
the air upon which his health depends. The of albumen. When any kind of it,as
the
only rem.edy for all these evils lies in proper eggs, is put into a muddy liquid, boiling
on
and adequate ventilation, in other words, in the liquidthe albumen coagulates in a flaky manner,
rises
providingof such artificial means as will insure and, entanglingwith it the impurities,
the constant substitution of pure air for that to the surface as scum, or sinks to the bottom,
whose oxygen has already been more or less according to the weight of the fluid holding it.
consumed, and will prevent vitiated air from ALCOHOL." The common and active prin-
ciple
in spirituous liquors, obtained from
reaching the lungs. No subject in the entire
range of hygiene and domestic When the produce of
economy is more sugar by fermentation.
important,and it is one which should engage fermentation is distilled,the spirit, being ex-
the thoughtful attention of every head "of a tremelv volatile,rises in vapor, and in passing
household. At this point we have only dealt through a long cool tube is condensed into a
for
with the principles of the subject; their practi-
cal liquid,which, however, is not pure alcohol,
application is indicated in the articles on a quantity of water and other impuritiesrise
Drainage, with it. It is necessary that it should be distilled
re-
Ventilation, and Warming.
ATiABASTER. A substance similar and pass through other processes
"
very
ALE ALMONDS
before it reaches that state in which it is It is of a somewhat thick,glutinous

con-
sistence,
ular.
called rectified spirit,or common spirit of and sweetish to the taste ; and a small
wine, the purest form in which it is manufac-
tured quantity of it produces intoxication in those
on a large scale, and the form in which it who are not accustomed
to it. The best English
usually enters into alcoholic liquors. Few ales are Bass and
Allsopp's. Scotch Ale, espe-
cially
subjects have been more discussed and puted
dis- the Edinburgh brands,has a paleflavor ex-
tremely
about than whether alcohol and alcoholic vinous and very like some of the light
beverages are entitled to rank as food or ment
nutri- French wines. It is mild in its effect,
pale in
; but the best opinion seems now to be color, and the taste of the hops does not pre-dominate
that any such claim is inadmissible. They as in the India Pale Ale tured
(manufac-
cannot, it is said, replacewater in the system, especiallyfor the Indian market) and sopp's.
All-
because water is the appointed solvent within Scotch ales are also said to be less
the livingbody, and the solvent powers of al-
coholliable to adulteration than the English. Amer-
ican
the of water Ales
are not same as those ; what are very light,rarely containing
water dissolves, alcohol may not, and Tice versa. more than 3 per cent, of alcohol,and resemble
Alcoholic liquidscoagulateand precipitate the what is known in England as "table beer."
pepsin dissolved in the watery gastricjuice, and They are for the most part pure, however, and
if not quicklyaljsorbed by the stomach into the when fresh make a very mild and agreeable
blood, they would in this way put a stop to beverage. The best are made in the limestone
digestion. It is argued further that alcohol districts of the Northwest.
contains no nitrogen,and cannot, therefore, ALKALIES. A class of substances mon
com- "
be transformed into tissue or flesh. And the to the mineral and vegetable kingdoms,
assumption that alcohol feeds respirationand and embracing some of our most familiar'house-
supplies heat is met by the response that what hold materials, such as soda, ammonia, and
heat it gives rise to, is immature and injurious,potash. They are distinguished by a very
and that it acts in such a rapid as to nauseous taste, called alkaline, which cannot
way duce
pro-
excitement and irritation in the system. be described but may be understood by tasting
It causes temporary stimulation,but this is extremely carbonate of soda; they change vegetableblues
transient, and is followed by corre-
sponding to
green, and yellow ones to brown, and they
depressionand retardation of the vital neutralize and reverse the action of acids, restoring
powers. This is a subject,however, which is the blue color to such vegetable so-lutions
dividingcivilized nations into two hostile and as have been rendered red by them.
opposing camps ; and since the various bever-
ages Combined with acids, they produce the substances
into which alcohol enters " ardent spirits, known as Salts. Potash and soda are
wines, ale,beer, and the like "

are in well-nigh called fixed alkalies because they are not
evap-
orated
universal it is enough to add that their heat ; ammonia
use, by is the volatile alkah.
only distinctive feature compared other With fats the fixed alkalies
as to produce soaps. {See
foods lies in the possession of this element, Ammonia, Potash, Soda, Soap.)
and that their
strength is estimated by the ALLOPATHY." A term invented by Hah-
nemann
amount of it which they contain. Alcohol is also to designatethe ordinarypractice,as
posed
op-
used as an illuminator, though not in its pure to Homeopathy. (See Homeopathy.)
state {see Burning Fluid) ; its powerful ALLSPICE. So called because it is "
solvent qualitiesmake it extremely useful in thought to combine the flavor of cinnamon, nut-
meg,
medicine ; and it is much used by naturalists and cloves. It is the berry of a handsome
in preservingtheir "specimens," since it does tree that grows to the height of twenty feet in
not dissolve either albumen or muscular fibre. the West Indies and South America. The
Its cleansingproperties,especially
where fruit is allowed
grease not to ripen,but is ered
gath-
is_to be removed, well known wives.
house- while
are to yet green ; when dried in the sun
it becomes black. It is less expensive than the

ALE. A
liquor manufactured from malt, Oriental
"
spices,is agreeablyaromatic, and is con-

sidered
which is usuallyproduced from the
parched grain the most mild and harmless of the mon
com-
of germinating barley by a hence it is much used in
process explained spices; cookery.
in the article on Brewing. It can, however, be The best from
comes Jamaica. The essential
made from the dried germinating grain of oil of allspiceis of a deep reddish-brown color,
wheat and
other cereals ; any substance and
taining
con- extremely pungent ; and a few drops is suffi-
cient
sugar being capable of yielding a wort to give a flavor to gravy or to muUed-
or solution which may be fermented and verted
con- wine
into ale or beer. In several of the ALMONDS. " There are two kinds of al-
monds,
English pale ales the proportion of alcohol is the sweet and the bitter,but they are considered
as high as lo per cent., and the average is to be only different varieties of the same
from J to 7 per cent. So that a pint of good species. The Sweet Almondis, much used in
ale contains the same of alcohol
amount as a dessert and confectionery.The Valentia variety
bottle of claret. These ales, with those of is sweet, large,flat-pointed at one extremity,
Scotland, are largelyimported,and are general-ly and compressed in the middle. The Italian
much superior to the American product. almonds are less sweet and smaller. The
Burton Ale, so called from the place where from
it Syrian or Jordan come Malaga and are
is made, is one of the strongest and the best. Hard-shell almonds
very pop- are generally
ALPACA AMERICAN WINES
better than the soft-shell kinds, if for no other of both white and fed wines which compare
reason, because they are preserved. The
better favorablywith those of similar grade from any
brown skin of the almond easilyconies off by part of the world, and at the Paris Exposition
pressing with the fingers, when they are put of 1867 it is said by Dr. Edward Smith that
into boilingwater; they are then dried till they none of the less expensive vintages met with
are brittle,and being white in the interior are greater acceptance than the sparklingwines of
said to be blanched. Their skin sometimes our Atlantic coast. It is usual in treatingof the
native wines to class them
disagreeswith the stomach, and for this reason as wines of the At-
lantic
almonds should be blanched when brought to coast and wines of the Pacific coast, or, "
the table as dessert. The bitter almond is used as the latter are commonly called,California
in flavoring many preparations.It should, however, wines. The wines of the firstdivision resemble
be very aarefullyused, as in process of those of Germany and France, containingmore
distillation it produces a violent poison. acid, more sprightliness, flavor,and bouquet;
Sauce (almond). This is a Spanish dish. while the CaUfornia wines contain but littleacid,
"
Blanch and pound sweet almonds ; then add a good deal of spirits, and little flavor or bou-
enough Bechamel sauce to make it of the con-
sistency cjuet, thus more nearly resembling the wines of
of thickened gravy. When mutton
Spain and Southern Europe. The cause of
chops are broiled pour thissauce over them and this difference is to be found partlyin the soil,
serve at once. but chieflyin climatic influences : the heat of a
Syrup (of almonds). .5"^^ Orgeat. " southern or semi-tropicalclimate, like that of
ALPACA. A "
descriptionof cloth woven California,for instance, develops a largeamount
from the wool of the Alpaca, or South can
Ameri- of sugar in the grape, and the acids are spondingly
corre-
in
sheep, extensivelymanufactured land
Eng- diminished. {Sec Wine.)
and used chieflyfor clothing. It is also Of the White Wines, Catawba is far more tensively
ex-
much used as a covering for umbrellas, being used than any other. It varies greatly
more durable and finer than cotton and less with the different locations in which
grape the
expensive than silk. English alpaca is sidered
con- is grown, the wine of New York, northern Ohio,
the best, and comes in double and and northern but
Illinois containing less spirits,
singlewidths. a high flavor and a good deal of acid, while the
AMARANTH. " Globe Amaranth, one of wine of Missouri and further south is smoother,
the hardy garden annuals. It requires to be heavier, and less acid and astringent. It makes
brought forward in a hot-bed, but when grown an excellent sparkling wine, equal to many im-
ported,
makes a fine plant which blooms all summer. and drunk.

in this form it is chiefly As
The soil for it should be moderately rich and a stillwine it resembles the lightRhine and Mo-
selle
moist. The flovvers are purplish-red, white, or wines of Germany, though it has a peculiar
; and when dried form very pretty bou-
quets and characteristic flavor. Next to the Catawba
orange
for winter. They can generallybe bought the most popular white wine is the Delaware.
in pots at the florist's. This wine is of a yellow color, fine flavor, and
ALTERATIVES." This is
good body, closelyresembling some
term of the finer
applied to
medicines which are supposed to alter the nu-
trition Rhine wines ; the still wine is best, the spark-
ling
of the body without producing any phe-
nomena. being somewhat flat and acid. Other good
Thus, small doses of the mercurial white wines, which we can only mention, are
preparationsare regarded as alterative. the lona, Isabella, Massasoit. Maxatawney,
AMBERGRIS. "
A substance much used Herbemont, and Louisiana. The two latter are
in the composition of perfumes. Its originis produced chiefly in the Southern and South-
western
not yet satisfactorily ascertained, but it is supposed States.
to be a morbid secretion in the sperm- the native Red Wines, Concord fills
aceti Among
whale, and is found usually on the seashore the same place as Catawba among the White.
or floatingon the sea. It is found sionally
occa- There is nearlyas much of it made as of Catawba,
in masses of fifty or one hundred ounces, and Mr. George Hussman says of
it in the new
but as a general thing the pieces are very much edition of the American CyclopcFdia: "it is effectually
smaller. Ambergris is quite similar in appearance and truly the poor man's wine, as it
to amber; but it is opaque, fatty,and inflammable,
can be produced very cheaply, and has a peculiarly
remarkably light, melts readilywhen enliveningand invigoratingeffect upon
subjected to heat, and is scarcely soluble in the wine it has
system. For a light summer
alcohol. There are several varieties : gray, not its equal as yet, and it ought to supplant
black, and dark-brown ; the gray is the best, all the cheap French clarets, as it is better,
easiest to break, and lightest,and has the more wholesome, and can be made cheaper."
strongest odor. This odor is so powerful that The wine if fermented in the barrels,varies from
if the box in which it is contained be
left open light red to dark red, has a strong flavor bling
resem-
for five minutes,it will perfume the whole cham-

ber. astringent,
slightly
strawberries, is spright-
ly,
and invigorating. If the grapes are pressed
AMERICAN WTNES. " Until a compara-
tively as soon as mashed, the juice makes a yellow
recent periodAmerican wines seldom coming into use a sub-
stitute
were wine, which is now as
found upon American tables, and even now for Catawba. Norton's Virginia(common-
ly
Catawba is the only one that can be said to be called Virginia Port), is generallyrecognized
in general use, yet there are several varieties as the best medicinal wine made in America.
AMERICAN WINES ANESTHETICS
6
It is dark black,very heavy, astrin-

red, almost gent, " Concord," is no guarantee that it will corre-
spond
and ofaromatic flavor. It is un-

surpassed with what we have said about those
strong a
in the preceding paragraphs. It may
as a tonic ; is a remedy for chronic wines
serviceable,therefore, if we add that
diarrhoea, and summer complaintsin children, prove
and is said to act as a preventive of intermittent Longworth's Catawba," the "
Brotherhood "
fevers and other malarious diseases. utationWines," and the

Its rep- Sonoma," are brands which "
extends to Europe, and it is generally have a high and deserved reputation. The
of the best red wines in the Brotherhood Wines include Catawba, sweet,
regarded as one
"world. good
Other red wines are those made dry, and sparkling; Delaware, sweet, and dry ;
Wilder, and Concord, and several kinds of Port, including
of the Cynthiana, Catawissa,
Dcvereaux The Catawissa is a claret the Virginia.
grapes.
wine of very line flavor, and the Devereaux is AMMONIA (Spirits of An
H"rtshorn)."
an excellent dark red wine of the Burgundy alkali which is the result of decomposition in
is wine made from and
class. Sctippcrnong a a animal vegetable substances. It exists
grape peculiarto the Southern States ; it is pale almost universally in the air, and can be
yellow in color, and has a strong flavor and obtained in many ways ; but the article
heavy body. usuaUy comes from of the dis-tillation
commerce
Of the California Wines, Hock is most sumed

con- in making gas. Ammonia of coal
in the Atlantic States, where it is often has injuriousas
properties which are very
sold as Rhine wine. It is a bright straw- food, but it is probably for household poses
pur-
color, of somewhat variable flavor, and though the most useful of drugs. It is very
smoother, is far stronger and more apt to powerful, and dissolves and dirt
grease
intoxicate than the Rhine wines, while at the with the greatest ease. For washing paint,
it lacks their enlivening and
time put a tablespoonful in a quart of moderately
same hilarating
ex-
qualities.The California Port, made hot water, dip in a flannel cloth,and then wipe
principally in Los Angeles, is dark red, strong the woodwork scrubbing will be necessary.
; no
and sweet, very probably made so by the ad-dition
For taking grease spots from any
of alcohol and sugar. Angelica is a fabric,apply ammonia nearly pure, then lay
sweet wine, a favorite among ladies ; it is not them and iron
white-blotting paper over
a pure wine, and is stronger than is generally lightly. In washing lace, put about twelve
supposed, since alcohol, distilled from the clean silver,
drops in a pint of warm suds. To
grapes, is added to it. Madeira, Sherry,Claret, mix two teaspoonfuls of ammonia in a quart
and Muscatel are all made, though in comparatively
of hot suds ; put in the silverware and wash,
small quantityand of inferior quality.
using an old nail brush or tooth brush for the
The sparklingwines of the Sonoma Valley are purpose. For cleaning hair brushes, etc.,
scarcelyif at all inferior to the Catawba of the
simply shake the brushes up and down in a
Atlantic States, or to the best imported French mixture of one tablespoonfulof ammonia to one
and German sparklingwines. pintof hot water ; when they are cleansed, rinse
" There is one fact about California wine," them in cold water and stand them in the wind
Mr. Charles Nordhoff in his work on
says place to dry. For washing finger- or marks
in a hot
California,"which entitles it to the preference windows
from looking-glasses or put a few
of wine-drinkers it is pure grape-juice. The of
"
drops on a moist rag and make quick work

grape grows so freely, bears so abundantly, it. House plants will flourish surprisingly if
and ripens so well, in this State, that it does a few drops of ammonia are added to each
not pay to adulterate the grape-juice. The
pint of water used in watering. A teaspoonful
wine-producer can better afford to sell the
will add much to the refreshingeffect of a
juiceof his grapes than he could to manufacture
bath. Nothing is better than ammonia water
What be
any artificial compound. may for cleaning the hair ; in every case rinse off
done with the wine when it gets to the East I
the ammonia with clear water. For removing
do not know, but here the wine-maker tells you of equal
spots from clothing, a mixture
grease
openly this (white or red wine) is the pure juice parts of ammonia and alcohol is better than
of the grape ; this (portwine) has such a quan-
tity alcohol alone : and for taking out the red
of brandy added to it,to make it keep,
acids in blue and black
stain produced by
and to make it port wine ; this (Angelica) has
cloth, nothing is so effective as ammonia.
also brandy. The brandy is made in the vine-
yard,
ANâJSTECETICS. Substances which duce
pro- "
from the grapes which yield the wine, the whole part of the
is
insensibility on or
and is added by the vineyardist. It no secret
used in surgical
human body. They are much
at all ; and I am persuaded that he who wants in midwifery,and in all cases where
operations,
pure grape-juicecan buy it in California without
is be mitigated ment
excite-
acute pain to or nervous
the danger of being cheated by adultera-
tions."
reduced. It is impossibleto overrate the
judicioususe in such
advantages of their cases;
Of course, as in the case with foreign wines, countless lives have been saved by them, and
the
so with American, a great deal depends upon their discovery has enormously diminished the
in which the grapes and the effects

locality are grown sum of human suffering. The injurious
attention bestowed the manufacture of attributed to them few and far between
upon are so
The fact that certain wine with the

the wine. mere a as to count as nothing in comparison
is labelled "
Catawba," or
" Delaware," or benefits they have conferred ; but their promis-
ANCHOVY APPLE
cuous use, and the administeringof them l)y in hot water, is often given to infants to relieve
unskilled persons, are to be censured in the colic and flatulence.
strongest terms. Fatal results under such cumstances
cir- ANTHRACITE." The
densest and stoniest
are extremely likelyto follow; and, form of coal and much
the purest. Next to the
in case a mistake is made, certain. (See Chlo-
ral, diamond it approaches nearer than any other
Chloroform, Ether, and Laughing substance carbon, and it emits very
to pure
Gas.) little smoke gas in burning. East of the
or
ANCHOVY." A little fish,resembling the Alleghanies, it is substantiallythe only coal

sardine, prepared for sale by salting and used for domestic purposes. From its great
pickling,and used not so much for food density,it is difiicult to kindle,the whole mass
as for a relish, and for sauces and ing.
season- having to be raised together to the point of
In choosing, select those which are ; but
ignition when once thoroughly fused, it
small, fresh pickled, white outside and red burns with an intense heat for a long time,
within; their back should be rounded, not though less freelyin a grate than in a furnace
flattened. To serve as a relish, wash, wipe or close stove. Anthracite burns without flame
dry, and remove the back bone ; serve with or soot, although with sulphurous vapors which,
tarragon or parsley,chopped fine, vinegar and when the draft is imperfect,are liable to mulate
accu-
oil. They may also be served with hard-boiled in the room, to the serious detriment of
eggs, chopped or quartered. the inmates. The Anthracite fire is objected

Butter (anchovy). "
Strain essence of ancho-
vy to by some as producing headache and other
through a fine sieve and knead it with fresh bad symptoms ; but this is usuallya matter of
butter, or salt butter that has been previously ventilation.
kneaded in cold water, and it is ready for ANTIDOTES. (See Poisons.)
use. driven away
ANTS. by scald-
ing
Ants
may be
"
f Both of these prepa- putting Scotch
their snuff
haunts, and
Essence of Anchovy. J rations can wherever they are in the habit of going for food.
be pro-
Paste (Anchovy). 1 cured at the grocery Set the legs of cupboards and safes in pans
I stores. of water, and they cannot get at them.
Sauce (anchovy). Take six anchovies, a
"
APOPLEXY. The bursting of a blood- vessel "
teacupfulof drawn butter, and a wineglass of in the brain. It is accompanied with

pale sherry. Soak the anchovies in cold water sudden loss of sense and motion, though the
two hours ; pullthem to pieces,and simmer for mechanical action of the heart and lungs still
half an hour in justenough water to cover them ; continues. A person attacked falls suddenly
strain the liquor into the drawn butter,boil a and lies without moving, breathingdeeply,and
minute, add the wine ; heat graduallyto a boil, sometimes in a peculiarmanner, drawing in the
and stew five minutes longer. Serve with boiled cheeks and puffingthem out again ; the eyes
fish. are set and staring,the pupil may be enlarged,
Toast (anchovy). Slice bread the day after
"
contracted,or unaffected ; the face is often flushed
baking,and toast it evenly and quickly; remove and purplish;the pulse is full,strong, and
the crust ; spread with a little butter and then slow and hard. If such symptoms occur in a
with anchovy paste ; cut in triangles, or in nar-
row man of mature life,the probability of its being
strips, and serve hot. apoplexy is very strong. In such a case a
ANEMONE. One "of the most beautiful of physicianmust be sent for immediately; and all
our spring flowers, the common varieties that can "
prudently be done till he arrives is to

growing wild in cool wood-lands and pastures. loosen the collar, raise the head, and drop cold
The foliageis most ornamental, and the tintings water on the face. Though the disease often
of the blossoms exquisite. The colors vary according proves fatal,or results in paralysis(usually upon
to the situation where it blooms ; in one side of the body),yet it is not always so,
the shade, being deep, lightpink-pur-
ple and sometimes entire takes place.
rosy or recovery
in its many shades ; in the sun, pure white After an attack,when paralysishas not resulted,
or delicately flushed with rose. The wild ane-
mone the diet should be carefullyregulated; animal
bears a single flower, consistingof five food, and especiallyfermented liquors,should
petals; but by cultivation the stamens have been be entirelydispensed with ; the bowels must
converted into petals and a double by laxative medicines ; gentle

varietypro- duced. be kept open
This latter is the kind usuallycultivated exercise assiduouslytaken ; and all sudden exertions
in gardens,and succeeds well if the exposure is or movements carefullyavoided. The "
not too sunny. The bulbs are tender in this premonitory symptoms of apoplexy are giddiness,
latitude,and should be kegtin the house until pain in the head, drowsiness, noise in the
spring,in a cool,dry place,and set out as soon ears, loss of memory and muscular power,
as the ground is well thawed. They bloom ter nightmare, and
af- the like. When any or all of
the earlier bulbs are especiallyif the patienthas had a
gone, and their flowers these occur,
last a long time.
previous attack, medical aid should be at once
ANIMAL FOOD. (See Food.) summoned. The above symptoms, however,
ANISE SEED." A spice which comes from while they may excite suspicion, are often expe-rienced
Egypt, and is much used for flavoring, cially
espe- by persons sufferingfrom a varietyof
in confectionery;also as a condiment. disorders.
A mild decoction,made by steeping the seed APPLE. None of our fruits can
"
be
8 APPLE APRICOT
brought perfection,or may be pre-

to such served the kettle. Put in another supply of apples,
with through the winter. The
such ease as many as the cider will hold,and stew them
best eatingapples are the Spitzenberg,Bald- win, soft. Take from fire,pour entire contents of
Winter Pippin,Red Astrakhan, Greening, kettle into tub or large crock with first lot of
Vandevere, Pound Sweet, Roxbury Russets, apples ; cover and let stand twelve hours ; re-
turn
and Grindstones. Good cooking apples can to the kettle and boil down, stirring all the
specifying the time, until the mass is of the consistencyof
generally be bought without
kind. The hard, acid kind, are unwholesome soft soap, and brown in color. Spice or flavor
if eaten raw ; but by the process of
cooking to taste.Keep in stone jarsin a cool,dry place.
acid is decomposed Dried Apples. Use winter apples ripe,but
the greatest part of the "
and converted sugar, into

a process which firm, pare, quarter and core them ; divide the
takes place naturally in the sweet kinds, as the quarters lengthwise in two or three pieces ;
fruit ripens. As more than half of the sub-
stance spread them on plates or racks and dry in a
of apples consists of water, and as the slightlyheated oven. A piece of coarse muslin
rest of the ingredientsare not of the most or net stretched over a frame and hung from
nutritive kind, this fruit, like most fruits,is the ceiling,
may also be used for drying.
less of a nutrient than a luxury. When cooked When the fruit is to be stewed, wash it
they are slightlylaxative,and therefore a useful lightly, cover with cold water, soak over night,
adjunct to other food. and stew it in the same water.
The best way to keep apples is to pluck Fried Apples. Use Spitzenbergs or "
them about a week before they are ripe,so Greenings, quarter and core, but do not pare
that the ripening or maturation of the fruit them ; have hot drippings ready in the frying
shall take place after they are gathered. pan, and laythe apples in,the skin side down ;
Some dry,moderately cool spot, where the frost sprinkle with brown sugar, and when nearly
never penetrates should be chosen, and the cooked turn and brown thoroughly.
apples laid on shelves in such a positionthat Ice (Apple). Boil dark
green, unripe, sour
"
they will not come in contact with each other. apples,without peelingor coring. When soft,
Choice ones may be wrapped singlyin paper drain ; press through a sieve, add an equal
and put into glazedjarswith covers ; or packed quantity of cream, make very sweet, freeze.
in baskets with dry straw. The harder kinds Syrup, Apple. (^SeeSyrup.)
of winter apples can be kept several months Stewed Apples. (I) Pare, quarter and core "
packed away in barrels and out of the frost. sour apples and nearly cover with cold water ;
Baked Apples. Cut out
"
blossom end of cover the saucepan, and when the apples begin
sweet apples ; wash, but do not pare ; pack to boil,stir them ; re-cover and boil,stirring oc-
casionally
them in a largepudding dish, pour a cupful of until perfectly soft. Sweeten to the
water in the bottom, and cover closely with taste, and pour in an earthen dish to cool.
another dish or pan ; set in a moderately hot (II) Put a quart of hot water and three gills of
oven, and steam until tender all through. Pour crushed sugar in a milk pan ; when boiling, lay
the liquorover them while hot, and repeat as in as many Spitzenbergsor Greenings pared, "
they cool. Eat with powdered sugar and cream. quartered and cored as the syrup will half "
Baked Sweet Apples. The " Pound cover

"
; cover the pan and stew slowly until
Sweeting is best for this purpose.
"
Sour nearly done ; then uncover, and as the quar-
ters
apples may sometimes be pared and cored for soften, place them one by one, rounded
baking, but sweet apples never. Put them on side up in the dish in which they are
and bake to be served. Reduce the syrup one-third by
pie plates with a little water very
slowly,until they are perfectlysoft. boiling,and just before serving pour it over
Beurre (Apple.) (from Blot) Peel and core "
the apple. This is delicious with roast turkey
the apples. Cut slices of stale bread about a or fresh pork, hot or cold.
(Apple). Take three good pip- pins,
quarter of an inch in thickness, and then cut Tea two or "
them again of a round shape with a paste-cutter, slice thin,pour on a pint of boilingwater,
and of the size of the apples. Spread some and let stand till cold. Then pour off the
butter on each slice and placean apple upon it. water, and sweeten and flavor to taste.
Butter a bakepan, put in the apples and bread, "Water (Apple). A pleasant and nutritious "
fillthe hole made in the middle of the appleby drink for the sick. Roast two or three apples
coring with sugar ; place on the top of the' sugar thoroughly; put them into a pitcher,turn on a
a piece of butter the size of a hazel-nut,and pint of boilingwater and add a little sugar.
set in a warm, but not quick oven. When about See Compote, Jam, Jelly, Pies, Pre- serves,
half done fillthe hole again with sugar and a and Puddings.
of cinnamon, place butter on top as APRICOT. A fruit native to Asia and
Eiece
"
efore,and finish the cooking. Serve warm. Africa,where it forms an important item of
Butter (Apple.) "
Boil down a kettleful food. Its cultivation in this country is fined
con-
of cider to originalquantity.
two-thirds the mostly to the Southern States, though
Pare, cut and core juicy apples, and put as the fruit is found in the Northern markets.
into the cider as it will cover. Boil slowly, The young fruit makes an excellent jam.
many
stirring often, and when the apples are tender Ice (Apricot). Take very ripe apricots; "
to breaking,take them out with a perforated pulp them through a sieve, and proceed as
skimmer, draining well against the sides of with apple ice, described above.
ARBUTUS ARRACK 9
Jam (Apricot). " Wash the fruit thorough-

ly, bottom
and surrounding the flame at a short
and then heat it slowly and
moderately, distance, by which another current of air was
after which stew it until it is perfectlytender; made to pass up outside of the burning wick.
then rub this stewed fruit through a colander. Thus every part of the thin circular flame is
Allow to every pound of the fruit a pound of between two currents of air, which supply
granulatedsugar; stir the sugar in thoroughly enough o.xygen to create a heat sufficient to
and boil the whole gently until it is very clear. consume the smoke and convert it into light.
Put it up in tumblers, with the tops covered In the cut, the dark cle
cir-
with white paper, and use as a preserve or in the centre of A, the
jelly. place of the burner, repre-
sents
Jelly (Apricot). " Take two quarts of apricots, the interior of the
take out stones, cut in small pieces,and lay hollow cylinder through
them in a stew-pan with a clove, well pounded, which the air ascends ;
and the juiceof half a lemon ; cover with water, the thin dark line outside
set on a moderate fire,and boil slowly tillwell being the wick, and the
cooked. Turn into a thick towel, under which double external line being
place a vessel to receive the juice, and when it the glass. B represents a
is all squeezed out, put it in a stew-pan with sectional view of the burner
three-quartersof a pound of sugar to every with the wick ; and the ar- rows
pound of juice; boil to a jelly. This can be show the direction of

kept a long time by putting in pots or jars, the current of air between
covered with a piece of white paper dipped in the wick and the glass.The
brandy, and set in a cool closet. other great advantage of the
ARBUTUS (Trailing)." A small trailing Argand lamp is that while in
Structure of the Ar-
gand
plant,sometimes called Mayflower from the the common lamp the wick Burner,
season of its blossoming, and also known as is fed by capillary attraction
the Ground-Laurel. The leaves and stems are (or suction), in it the reservoir of oil is placed
covered with reddish, bristlinghairs ; and it above the level of the flame,thus insuring a
bears a cluster of very fragrant white or pink steady and uniform lightwhile the supply of oil
flowers. It grows wild throughout New land, lasts. A few improvements have since been made
Eng-
and reaches specialperfection in the valley upon the originalplan of construction ; but the
of the Connecticut ; but is seldom ful
success- principle remains the same, and has been introduced
in garden culture,for want probably of proper in some form into all the improved
attention. In England it is found in all the lamps. The Argand is so manifest an improvement
nurserymen's catalogues; a fine variety has upon the common style of lamps that it
been originatedcalled E. rabuticida, the flowers should supersede them entirelyin household
of which are a rich pink and largerthan the use. It not only givesa far better light, but it
common species. entirelydoes away with the disagreeablesmell
ARGAND LAMP." Called from M. Argand, and impure air which result from the imper-
fect
a native of Geneva, who invented it in 1780. combustion of the oil ; and it is also much
Reflecting
on the cause of the smoke and greeableeasier
disa- to keep clean and in order. Never cut
smell arisingfrom the wick, but simply scrape it with the edge
the burning of the common of a piece of card-board or stiff paper.
oil-lamp,Argand correctly Argand Burner. The principleof the Ar-gand "
supposed that this was the lamp has been applied to the construction
result of imperfect combustion, of a "burner" for gas. It has all the advan-
tages
and that this in over the ordinarygas-jets which the lamp
turn arose from want of has over the common lamp, and should be used
the access of sufficient ygen.
ox- whenever gaslightis made use of for work or
He therefore ceived
con- study.
the idea of ting
admit- ARNICA. " A perennial herbaceous plant,
air into the centre of growing wild in the western States and
the flame, and for this throughout the cooler parts of Europe. The
purpose contrived a wick flowers, and in fact the whole plant,have a

in the form of a hollow pungent, disagreeableodor, and an acrid,bitter
cylinder,through which a taste. TincUcre of arnica, is a preparationof the
current of
air passes flowers in alcohol. It is much used as a lotion,
up
to the inside of the flame.
by macerating the leaves and steeping,
made
This was found to succeed sprainsand bruises, for which
for it is an cellent
ex-
perfectly;the combustion remedy. Apply with a sponge or piece

was more complete, the of old cloth. It is also given sometimes for low
smoke was greatlydimin-
ished, fevers and nervous diseases. Taken internally,
and the brilliancyit produces rapidity of the pulse, headache,
of the light increased. dizziness, spasms of the muscles, and occasion-
ally
But to improve the effect vomiting and diarrhoea.
still further, he added a ARRACK. An East Indian name for all
Argand Lamp for Kero-
sene
"
Oil. glass chimney, open at kinds though it is usuallyap-

of ardent spirits,
ASHES ASPHODEL 11
liftthem the instant they are done, place them add a tablespoonfulof butter, and season with
upright in the dish in which they are to be salt and
pepper. Into this custard put the
served, and cover them with nearly half a asparagus, minced fine. Do not let it boil,but
pint of cream thickened with a dessertspoonfulremove from the fire as soon as the asparagus
of flour,mixed with an ounce and a half of is fairlyin. Fill the rolls with the mixture,
put
on the tops, fitting them carefully; set in the
oven three minutes, after which
arrange on a
dish. To be eaten hot.
Boiled Asparagus. Wash and tie
"
evenly in
small bundles : drop in boiling water slightly
salted, and boil twenty minutes ; take up with
Artichoke la Reine. skimmer and
a a place on buttered toast which
butter, and seasoned with little and has first been quicklydipped in the hot
a mace gus
aspara-
some salt. When cream cannot be procured, water. Pour over it a little melted butter,
milk, and increase the with and salt,or drawn butter.
use new proportion of pepper some
flour and butter. Boiled when cold makes

asparagus a good
ASHES "
The solid refuse which remains salad, with a plain or mayonnaise dressing.
after the of wood, coal,or Eggs and Asparagus.-Cut ietider asparagus
burning other bustible
com-
materials. They are strongly alka-

line, into pieces half an inch
long,and boil twenty
and those especiallywhich come from minutes, then drain till dry and put into a sauce-
pan
wood can be put to many uses. Mixed with containinga cupful of rich drawn butter ;
lime and sand of heat togetherto a boil,season with pepper and
(one part ashes, one lime, and
the other sand) they increase the strength of salt,and pour into a buttered dish. Break half
building-mortar, and prevent its cracking. a dozen eggs over the surface, put a bit of butter
Wood ashes also supply a valuable manure. upon each, sprinkle with salt and pepper,
The principal use which and put in the oven until the eggs are
to they are put, set.
however, is in the making of soaps. Water Fried Asparagus. Blanch the asparagus a "
soaked through them gradually becomes a couple of minutes, and then drain it ; dip each
strong lye ; and this boiled down with oil,or piece in batter and fry it in hot fat. When
grease of any kind, makes a good soap. It is done, sprinklewith salt, and serve hot. This
from ashes, too, that the potash of commerce is is nice and easy to prepare.
derived. {See Lye.) Stewed Asparagus Professor Blot recommends
ASPARAGUS Though not tious,
nutri- this : Select young and tender shoots,
" very
asparagus is easilydigested. In raising, cut them in pieces about half an inch long,
the seed should be plantedin dry and extremely and blanch for three minutes. Take off and
rich soil, the qualityof which must be kept up drain ; and then put them in a saucepan on
by powerful manures. Plant in the spring,in the fire with two or three tablespoonfulsof
rows about a foot apart and six inches from broth ; stir now and then for a couple of minutes,
each other in the row, and leave untouched add a teaspoonful of flour; stir again,
except by thorough weeding during the first two and as soon as the whole is thoroughly mixed,
years. Half the shoots may be cut in the add an ounce of butter, salt, pepper, and ped
chop-
third year, and should be cut an inch or two parsley. When the butter is melted, 'serve.
below the surface, and after that the full crop, ASPHALTUM. "
A bituminous substance,
as long as the bed lasts,which will be, under of about the consistencyof resin, and times
some-
proper management, from ten fifteen years.

to called mineral pitch. It exists in a ural
nat-
Every year in the autumn, the beds should

state in many beparts of the world, and in
replenishedwith manure, dug in between the France in sufficient quantities to be used exten-
sively
rows as deep as possiblewithout injuringthe in building. Artificial asphaltum,chiefly
roots ; and as a protection from frost, they used in the LInited States, is made generally
should be covered in the winter with ized
pulver- from the refuse tar of the gas-housemixed with
manure, straw, or barn-yard litter. slaked lime and gravel,in the proportions of
The part of the plant which is eaten is the 25 parts of tar, 50 parts of slaked lime in fine
young shoot, when from four to six inches high. powder, and 75 parts of gravel. These must
It makes excellent soup {see SouPS), but is be thoroughly incorporated by boiling. It
generallyeaten boiled. makes excellent sidewalks, floors for stables,
Ambushed Asparagus. Cut off the ten-
der cattle-stalls,
"
heneries, water-tighttanks, roofs,
tops of fifty heads of asparagus ; boil and and the like,being not only cheap and ea.sy
drain them. Have ready as many stale biscuits of preparationbut impervious to vermin ; and
or rolls as there are persons to be served, gas-pipescovered with it are protected from
from which you have cut a neat top slice and corrosion.
scooped out the inside. Set them in the oven ASPHODEL. " A hardy perennial garden
to crisp,laying the tops beside them, that all plant,easy of culture, and of very rapid in-
crease.
may dry together. Meanwhile put into a sauce-

pan It may be raised from seed or by pagation,
pro-
a sugarless custard made as follows a "
by planting in spring in a rich
the
pint,or less, of milk, and four well-whippedeggs; damp soil ; it grows about three feet high, dies
boil the milk first,
then beat in the
eggs; set down every winter, and sprouts up again in the
over the fire and stir until it thickens,when spring. The flowers of one speciesof asphodel,
12 ASTER AZALEA
the King's spear, are yellow, and grow ously

numer- taken three times a day, and a couple of pills
on a long spike, reaching nearly to the made of 2 grains each of assafoetida and gum-
ground. There is another variety called white ammoniac at bedtime. Regular exercise, easy
or blanched asphodel, which is very pretty. habits, and a light and uniform diet will be
The plant of this latter is smaller than that of found very effective in ameliorating the acute-
is the variety. ness of the disease.
the yellow, which common
Both bloom about midsummer, and last six ASTRAL on.." A refined and purifiedform
weeks. Asphodel
" was planted in the neighborhood of the kerosene oil. It is nearly odorless,
of sepulchres by the ancients, who had burns more steadily,and has the great advantage
a superstition that the manes of the dead drew over the common oil that it is entirelysafe
nourishment from its roots. under all the usual conditions of domestic use.
ASTER. perennial plant very popular for

"
A The frightful danger to which common sene
kero-
garden culture, and offering an extraordinary subjects all who use it, should banish it
known from the
variety. Full two hundred species are household ; and we know of no tute
substi-
to florists,and these include every variety of which fulfils all the conditions of safety
colors and shades. In culture, the seed should and economy so well as the "astral oil."
be sown in a hot-bed about the middle of April, ASTRINGENTS. "
Those medicines which
and transplanted to the garden about a month produce contractions of the fibres with which
later. They require a dry, rich soil, and erate
mod- they come in contact. When given internally
exposure to the sun ; and a
very pretty they contract the walls of the blood-vessels,
effect is produced by planting in suitable beds, and thus are useful in passive hemorrhages.
setting the
plants one foot apart each way. When employed locally,the contraction they
The best varieties areChtnensis, Dwarf, Chry- produce makes them useful in restraining dis-
charges
santhemu?ii, German, Hedgehog, Palny, Flow- ered, of blood and mucus.
Pyramidal, a.nA. Ranunculus but choice

j
(a) Diluted sulphuric acid, 20 minims ; pound
com-
is practically unlimited. The Chinese, who tincture of cardamom, 40 minims ;

have given great attention to the culture of infusion of roses, i ounce. Mi.K, and give
asters, raise them exclusively in pots. twice a day for discharges of blood or
ASTHMA. A spasmodic "

disease of the mucus.
lungs characterized by quick, laborious ing,

breath- (b) Decoction of logwood, i % ounces ; pound
com-
which is generally performed with a tincture of camphor, 30 to 60 drops.

liar
pecu-
kind of wheezing noise. Sometimes the Mix, and each
give after
motion, in loose
difficultyof breathing is so great that the diarrhcea with

copious watery discharges.
patient is obliged to keep in an erect posture, (c) Tincture of matico, 30 to 40 minims ;
otherwise he is in danger of suffocation. A chalk mixture, I ounce. Mix, and give as
horizontal position is always aggravating to it, directed at (b).
and for this reason more distress is usually felt (d) Gallic acid, 40 grains ; tincture mon,
cinna-
at night by the asthmatic patient than at any I ounce; syrup simple, 3 ounces.
other time. A paro.xysm of asthma usually hap-pens Tablespoonful every 3 hours for passive
after exposure to the damp, violent emotional uterine hemorrhage.
excitement, unusual e.xercise of any kind, AVIARY. (See Bird Cage.)
or the taking of some food which the stomach AZAIjEA. "
One of the most beautiful of our
cannot digest. Persons in the decline of life are native shrubs. It is hardy, and in some of its
more liable to asthma than the It seldom numerous species is found everywhere from
young.
admits of cure, and on the other hand it rarely Maine to the Gulf of Mexico. The bush grows
shortens life,except when precautions from four to ten feet high, is beautifully pro-
portioned
proper
are neglected in case of and leaved, and bears profuse umbel-
paroxysms.
Treatment. The treatment of led clusters of white, orange, purple, or varie-
gated
"
paroxysms
consists in administering narcotics and spasmodics,
anti- flowers, some of which are unsurpassed
if possible as soon the first toms by other of our plants. In cultivation the
as symp- any
are felt. Ether, chloral and laudanum in azalea loves shady spots,
sandy, loamy soil. and a
small doses are the best and strong coffee some-

times The two best varieties are Nudi-flora and Vis-
;
does good. Stramonium leaves, smoked as cosa, the former bearing pink flowers and bloom-
ing
tobacco when a is threatened, has an in May; the latter with white flowers and
paroxysm
excellent effect in some cases, but should be used blooming in July. The best for in-door culture
with caution when there is disease of the heart. are, Charles Quint, Fielden, Minerva, ta,
Puncta-
In chronic asthma, associated with Bronchitis and Narcissijlora. Plant these latter in
such things as promote expectoration should pots in the spring, in rich loamy soil,and water
be used : as the syrup of squills,or them plentifully but not too often. Florists
niac.
gum-ammo-
A teaspoonful of the squills may be always have them.
BABY BAKING 13
B.
BABT. (Sfg Infant.) vessel, the inner one can never be heated to a
BACON. "
That part of the hog which cludes
in- temperature higher than 212" Fahr., and the
the
thin portion.sof the ribs and belly.
This preserved in several ways, generallyby
is
rubbing in salt and saltpetre and drying,and also
quite frequentlyby smoking. In curing,rub
a mixture of four pounds of salt and half a
pound of saltpetreinto every part of the pork
and repeat the process at regular intervals for
about three weeks, during which time the flesh
Bain-Marie.
should be kept in a cool place. Afterwards
remove and dry. In England, the preparation amount of heat can be regulatedvery easilyby
of bacon is different. There, instead of the pouring in cold water or increasing the fire.
hair being scalded off the hog as with us, it is The water-bath can be bought at most house-
singed or burned off with straw and then bed

rub- furnishing shops, or in its absence a large
smooth with cold water and dressed. When may be made to serve the purpose.
sauce-pan
cooled through,the parts designed for bacon BAIZB. "
A coarse,
open, woollen cloth,
have the spare ribs and other bones taken out, woven like flannel,sometimes withlong nap
a
and are then covered with fine salt mi.xed with on one side and sometimes without, according
four pounds
saltpetre, to half apound; a pound to the uses to which it is intended to be put.
and soft, and is generallyused for
of brown sugar is added to give flavor. The It is warm
flitches, the several called, liningclothes and for table-covers and the like.
as parts are now
are laid upon one another and resalted with It is usuallydyed green.
the mi.xture dailyfor about three weeks, the BAKING.- The process of cooking in a
"
heated The difference between

top piece being transferred to the bc^tom each close oven.
time. They are then hung up to drj' slightlybaking

or and roasting is simply that in the one
the air within the oven is confined and
smoked, after which they are ready for use. case
Bacon has been called the poor

"
man's food," unchanged while in the other it is carried off
and in those portions of the country where fresh by a current and constantlyreplacedby fresh ;
meat cannot be procured regularlyit forms but this is a important difference and
one very
of the staplearticles of diet ; but when it has affects both the quantity and flavor of the
been properlycured and properlyprepared for articles cooked. Baking, as applied to meats, is
the table,it forms dish of the daintiest economical method of cooking,but it parches
a worthy an
taste. Good bacon has a peculiarly rich and and hardens the outside and leaves a flavor
and when with due which dehcate palate always detect.

appetizingflavor, eaten a a can
proportion of fresh vegetables,is one of the Nearly all so-called "roast" meats, however,
most wholesome and digestibleof foods. In are simply baked, and it is a process not likelyto
select that which has a thin be given up in our kitchens. The reader is
choosing bacon
rind, with firm fat which should be tinged red earnestlyrecommended to read the article on
by the curing; the flesh should be of a clean Roasting. Meats and fish are much improved
red, without intermixture of yellow,and adhering in the baking when covered with a piece of
bone. buttered In baking bread and pastry
firmly to the paper.
To Cook. Bacon
" is generallyfried or boiled. the foregoing objections
There is a kind called breakfast bacon which, do not apply of course ;
when cut into thin slices and fried,either by but it is a process whose
itself or with liver, is very palatable; in the success demands close
country it is generallyboiled in chunks "

with "
attention. More food is
"
some vegetable or vegetables. When bacon spoiled in the bake
"
is found to be in probably than by all the

very salt,it should be soaked
cold water before cooking. other methods of cooking
BAIN-MARIE, or Water Bath." A large combined ; yet intelli-
gence
vessel containing hot water, much used in and careful attention
Nottingham Jar.
English and French kitchens for warming make it one of the
food or for keeping it warm when cooked. It most certain processes of the kitchen. One of
has the great advantage over the oven or the best modes of baking with which we are quainted,
ac-
open
fire that its heat is is by means of a jar,resembling in
nearly uniform and is not
above, well pasted down, and
drying. The pot or kettle or sauce-pan taining
conform that shown
the food with fold of thick and then
should be set in the bain-marie, covered a paper,
and gentle It should be borne
as the fire is only in contact with the latter placed in a oven.
BAKING POWDERS BANDAGES
14
in mind that each oven has a temperature of wine, one quart. Digest them in a gentle
of its own, and that some dishes require heat for three days and then strain and bottle.
more heat than others. Watch the object in This preparationis also administered internally
process of baking from time to time, especiallyto relieve coughs,asthma, and other complaints
at the beginning, so as to turn it round if of the breast. The dose is from 20 to 60 drops,
one cooking faster than the other, and
side is three times a day.
also to regulatethe temperature if necessary. BANANA " A varietyof the plantain,found
and
Special directions will be given in the case of in the West Indies and South America,
each article of food. throughout the tropicalregions of both pheres.
hemis-
BASING POWDERS." These consist of In the countries v/here it grows it is
carbonate of soda and tartaric acid, which

always the staple food, occupying the
almost
evolve the gas, when in contact same place there as the cereals with us. No
necessary
with water, to make the bread light,leaving other product of the vegetablekingdom affords
behind a residue of tartrate of soda. Many so much nutriment from a given space of ground
different kinds of baking powders are sold by as the banana, and no other food is so peculiarly
under various names, and the mcon- adapted to support life in the tropics. It is
grocers
venience of keeping a supply of yeast always estimated that a quarter of an acre planted in
at hand has brought them into general use. bananas will produce enough for a familyof five
Even when it is doubtful if they should the year round. It grows in thick clusters of
pure
be used for making all the bread of a family; to the cluster. It is eaten raw, either
150 to 200
but unfortunatelymany of the manufactured alone or cut in slices with sugar and cream, or
powders contain alum in considerable quantities. wine and orange juice. It is also roasted,fried
The safest plan, therefore, is to make or boiled, and "is made into fritters, preserves,
them at home. and marmalades. It is dried in the sun and
and
twenty teaspoonfulsof cream-tartar
Take presen,-edas figs; meal is extracted from it by
ten of carbonate of soda; roll smooth and mix
pounding and made into something resembling
well together. Keep in a jar or bottle tightly bread ; and the fermented juiceaffords an ex-
cellent
corked, and use three teaspoonfulsto a quart wine. With us it is brought to the table
of flour. as dessert, and proves universallyacceptable.
BAIiM An herb, the leaves of which are The best kind, when they can be procured
usuallybrought in a dried state from the south lady-fingers as they are called. " "
fresh,are the
and from its matured
Italy.In markets from March to
of France state
They areôund in our
it has a mild aromatic smell, and an infusion October.

in fevers. Strips of linen, muslin, or
of it makes a very useful drink BANDAGES. "
BALSAM." One of the hardy annuals most flannel, of various widths and of any length,
often found gardens, where
in it is popularly much used in medicine and surgery. The best
called slipper." The seed should be material for bandages is stout, unbleached
Lady's
" lin
mus-
sown in April in a hot-bed, or in the house, and ; but a stripof sheeting,or strip of an old
transplantedto the garden in May. They will petticoator dress, will usually answer every
grow vigorously in any moderately rich soil, purpose. As the manner in which the band-
age
and when once started, will spring up fresh is bound round the limb makes all the dif-ference
each year in great numbers. The plant is from in the comfort of the patient, the lowing
fol-
one to two feet high, and the different varieties directions in relation to the use and
have white, red, pink, flesh-color,red and purple, applicationof bandages taken from Druitt's
and variegated flowers, blooming from "
System of Modern
"
Surgery," a standard authority
June to October. There are also single and with physicians and surgeons, may be
double varieties, the double being most tive.
effec- of service.
Plant the slipsat least two feet apart. "I. Bandages usually consist of strips of
BALSAMS. A " class of substances much linen, calico or flannel, varying in breadth from
used in medicine, but also entering into the one to three, five or more inches, and in length
composition of varnishes, etc. They are both from one to six, eight or twelve yards. Some- times
solid and fluid ; and consist of resin of some they are made of India-rubber web, or
kind, volatile oil, and cinnamic acid, without of a substance like stockings; but for most
the last of which they are not balsams. stout unbleached ^.alico, or thin fine
purposes,
The balsam of Peru, benzoin, and the sam
bal- calico,will answer. They are generallyrolled
of Tolu are genuine balsams ; the once up longitudinally
for use, and hence have received
famous Copaiba balsam is not a balsam at all. the name of rollers. Bandages may often
Peruvian balsam is largelyused as a stimulant be made of handkerchiefs, or square pieces of
applicationto sluggishulcers. The compound linen.
tincture of benzoin is likewise used for the "II. The chief uses of bandages are, ist,
same purpose. The syrup of Tolu is an to keep on dressings,to protect a diseased part
agreeable mixture much used in formulae for from injury, and put some little restraint upon
cough mixtures. The following preparation its motions ; 2dly, to afford a support to relaxed
is strongly recommended for recent wounds muscles, ligaments,and vessels. Deprive
and bruises : Take of powdered benzoin three its normal support, and varicose
any part of
ounces; balsam of Peru, two ounces; hepatic veins and dropsicaleffusions are sure to cur
oc-
aloes, powdered, half an ounce; rectified spirits and conversely many chronic swellings of
;
BANDAGES 15
in Fig. and should be passed from

the limbs and jointsmay often be cured by 2, one
hand the other the limb is

encircled
the proper applications of bandages alone. to as
"III. The Roller. In applying this

"
to with it. Begining at the extremity of the
held representedlimb, it should be applied most there
tightly
any limb, it should be as
Fig. 3-
shown in Fig. i, by merely

and a very little more loosely as it ascends. pins or stitches,as
Very little of it should be unfolded at a splittingupthe end of the bandage into two tails
time and each fold should overlap about a which may be turned opposite ways round the
third of the When the limb finder and be tied in a bow.
previous one.
Fig. I.
increases in size the bandage must turn on "

V. For the Hand. "
A bandage about two
itself after tlie manner depicted in Figs. 3 and inches wide may be passed like a figure of
eight round the hand and wrist, excluding the
"
IV. Bandage for the Finger. " This is thumb, Fig. 2, and may be finished by one or
a simple strip of linen that may be wound two circular turns around the wrist.
round the fingera few times with the requisite " VI. For the Forearm. " After applyingit
tightness. It must be fastened neatlywithout
Fig.4-
about the hand and wrist as just described, "VII. For the Foot. Let the roller be first
-carry it up the forearm,and in every turn fold round the flat of the foot between the
passed "
the bandage sharply and smoothly back toe and heel and then carried up round the
upon "
itself,
in such a way that it lie smoothly on may ankle, and back again round the foot exactly
as
the limb. (Fig.3.) depicted in Fig.4.

16 BANDAGES
The bandage should always be brought up essary, to procure smoothness. When it is

on the inner side of
merely wished to the
keep on dressings or give
instep as shown in Fig. slight
support, the four tailed bandage shown
4, in order to support in Fig. 7
may be used. A piece of linen a
the arch of the foot. yard and a half long and eight or nine inches
"VIII. For the Leg. wide is splitup in the middle at each end to
"
After the foot and within a few inches of the centre. The centre
ankle have been well veloped,
en- being then placed on the
patella, or knee-pan,
let the bandage the four tails are brought under the knee,
be carried up the leg,and crossed,and tied two and two.
be turned sharp on itself
on the calf,in order that
it may lie closelyand the
foldc not be separated.
(Fig-5)
"IX. For the Knee. "
To support the knee, in

ordinarycases, a bandage
may be passed round it in
a figure-of-eightform, ex-
cluding
the patella,or
knee-pan. (Fig. 6.) Fig. 6.
If that bone is to be
coveredthe bandage must
be passed lightlyover it "
X. For the Groin. "
Having passed a roller
afterwards,several times, round the lower part of the abdomen and cured
se-
making turns when nee- it with a stitch,

bring it in front of the af-
Fig. 5
Fig. T
fected groin,then round the back of the thigh,a common handkerchief folded crosswise under
next round the abdomen and so on in a figure-the arm pit,cross it over the shoulder, and
of-eightform with the folds crossingeach other carry the ends one before and one behind the
over the groin. chest to tie under the opposite arm-pit.
"XII. For the Head. "
A roller having been
carried round
horizontally the forehead and back
of the head and secured
by a stitch,let it be car-
ried
from the side vertically over the head and

under the chin. At the pointof crossingon either
side,let it be secured by a stitch. In bandaging
the head care should always be taken to comb the
hair so that it will lie smoothly and comfortably;
and likewise to arrange the bandages so that the
tell exactlywhere it is required."
pressure may
Bandages should always be appliedwith an
equable pressure throughout,and not too tightly.
Any person possessed of the slightestin- genuity
or neatness of hand, would, after a few
hints from a good hospitalnurse or a surgeon,
Fig. 8. learn the essentials of bandagingin a very short

"XT. Forthe A3d\ia.(Ar?n pit or shoulder). time. Bandages such as the above, may be
In order to keep on dressingsput the centre of rendered hard and strong by smearing their
BANK BASIL 17
successive turns with gum, plasterof Paris, crops are reapedf rom one sowing. Barley was
glue, paste, or white of egg, which speedily one of the chief articles of food among the
sets, serving the double purpose of bandage ancients, is still used largelyon the continent
and splints. (Scr Fractures.) of Europe, and to a considerable extent in
BANK. It is well for the inexperiencedto
"
Scotland and Northern England ; but with us
know that banks do not pay money to holders it is rarelyused except for feeding cattle and
of checks and drafts unless some officer knows barn-yard stock, and for the manufacture of
the holder to be the person he professesto be. beer. Barley hulled and ground makes a coarse,
They even often decline checks payable to heavy kind of bread, wholesome to eat, and not
bearer, unless they are satisfied that tlie holder disagreeable in taste. Its nutritive value is not
came by them properly. Neither do banks equal, however, to wheaten bread ; and spite
de-
take from unintroduced strangers deposits its cheapness it is not very likelyto become
subject to check, though they will usuallyre- ceive soon a staple article of our diet. The
cash from a stranger, giving him in turn only forms in which it is used in cooking are
for it a Certificate of Deposit
"
payable to the preparationsdescribed "
below.
bearer or to the order of any person named. Pearl Barley, the kind kept in the stores, is
These certificates of deposit can be indorsed the small round kernel which remains after the
and passed from hand to hand or sent by mail, skin and outer portions of the kernel have been
justas checks are. (See Check.) ground off. For this purpose, the Spring ley
bar-
BANTING'S CURB." The name given to is chosen ; it is steamed to soften the skin,
a system of dietetics by William ing,
Bant- dried, and passed through a mill of a
devised peculiar
a London (though it is identical kind to take off the husk, all except what lies
merchant
with that previouslyrecommended by Brillat- in the deep furrow of the seed. It makes cellent
ex-
Savarin), for the cure of corpulence. Its merits broth, is much approved as the farin-
aceous
have been very energetically disputed,and it ingredientin puddings,and when boiled
has latelyas a whole fallen rather into disre-
pute with new milk and flavored with sugar, and oc-casionally
; but Banting cured himself by it,and was spices,makes a delicate and deli-
cious
evidentlyan enthusiastic believer in its efficacy. food more nutritious than rice.
The method consists in the use of a large pro-
portion Patent Barley is the pearlbarleyground to
of nitrogenousanimal food, and absti-
nence flour.
from all farinaceous, saccharine, or oily Infants (Barley for). Barleywill of ten agree "
matters, which conduce to the productionof fat with infants when their stomachs rejectmilk.
in the human system. He especiallyforbids To prepare, take two tablespoonfulsof pearl
the use of bread, pastry, potatoes, milk, butter, barley,carefully washed, soak it half an hour in
beer; sweet wines, such as port wine, cham-
pagne, a little lukewarm water, then stir it without
and the like ; pork, herrings,eels, mon
sal- straining into two cupfulsof boilingwater. Add
and other fat fish and meats ; and mends
recom- a pinch of salt ; simmer an often;
hour, stirring
leanmeat, poultry,game, fruit, dry then strain, and sweeten with two teaspoonfuls
toast, claret, dry sherry, madeira, all green of white sugar. This is an excellent substitute
vegetables, except parsnips, beets, turnips, and for milk during infantile diarrhoea.
carrots ; permittingthe moderate use of soft- Sugar (Barley). Properly speaking,barley
"
boiled eggs and cheese. He rightlyconsidered sugar is

sugar boiled in barley water till it is
diet the principal agent in reducing corpulence; of such consistence that it will solidify when
and, unlike those who profess to be his follow-
ers, cold. When done flavor with lemon peel,pour
left the quantity of food to the natural into a greased dish, and as it cools cut into
appetite. such shapes as may be desired. Ordinary
BARBERRY'. "
A species of berry which sugar candy is also sometimes called barley
grows wild in woods and shady places, and sugar. (See Candy.)
though not very abundant, can generally be "Water (Barley), is a very soothing and nutritious
found in market in September and October. drink for the sick. To make, take two
The fruit is crimson in color, grows in clusters, ounces of pearl barlev, put it in half a pint of
and has small It is extremely boilingwater, and
roundish seeds. let it simmer five minutes ;
acid and sour, but makes
coolingand grateful then pour off the water, add two quarts of boil-
a ing
drink ; and is used for pickles,sweetmeats, water, two ounces of sliced figs, and two of
jellies,soups, and garnishing. The leaves of stoned raisins,and boil tillit is reduced to a
the plants are a salad and taste some-

eaten as thing quart. Strain, and it is ready to drink. A simpler
like sorrel. The jellies and sweetmeats way is to take two and a half ounces of pearl
made of barberries considered in half a pint of
are very whole-
some barley and boil ten minutes
and strengtheningto the stomach. (See water ; strain off this water, add two quarts of
Jam, Jelly, and Preserves.) boilingwater, and boil down to one quart. Then
BARLEY. One of the cereals, next ih im-
portance
strain, and flavor it with and slices of
"
sugar
to wheat, over which it has the advan-
tage lemon or nutmeg.
that it be A highlyaromatic
BASIL. herb, often used
can grown over a greater range "
of climate, less of labor, and It

at cost with the cooking,with a flavor resembling cloves.
in
certaintyof much larger returns. On fairlygrows wild nearlyeverywhere, and there are
good soil it frequentlyyieldsas much to two three varieties. The kind is sel-
dom
as 40 or common
I, and in California three or four successive made use of, but there is a large species,
BATH 19
process until the whole body has been bathed, i cold bath, but the shock from the shower
inhere this bath greater than that from simple immersion,
nary
The writer knows instanees is
method has cured people too sensitive to cold.

especiallyif the quantityof water be large,the
The for which cold baths are valu-
diseases able temperature low, and the fall considerable. Its
as a remedy are morbid and
irritability effects are also more speedy, and extend more
accompanied by general debility; to the internal organs
sensibility, than those of the com-
mon
also for asthma, in the intervals between the bath. When the result is beneficial the
when the system is in other respects glow is felt almost immediately,consequently
paroxysms,
in condition for it. When there is a when recourse is had to it,the bather should
a proper
tendency to colds and rheumatism, the cold bath withdraw immediately after the shock; if its
is prolonged it quickly lowers, and last
is an excellent preventive; for this purpose use at
it should be used continuously throughout the destroys the sensibility, and is then highlyin-
jurious.
It is improper in the case of those who For delicate persons, the tepidshower
year.
have tendency
a consumption, or who to are bath is preferable; and salt added to the water
liable to bowel complaints ; and is an improvement. When used for hygienic

constitutionally
it should never be ventured on by any one purposes the best time to take the shower bath
sufferingfrom chronic inilammation of the mu- is immediately after rijingin the morning.
cuous membranes of the bronchia and intestinal Sponge Bath. Sponging "
the body off with
canal. The best time for taking a cold bath is in water and a sponge or cloth is as effectual,
though perhaps not But pleasant,as other
the early morning just after rising. per-
sons as any
of feeble circulation in whom form of bathing,and reaction may be resorted to when
hand. It is
does not readilyfollow, had better not take a bathing conveniences are not at
cold bath before their breakfast is digested. frequentlyadopted in cases of fever, to cool
{See Douche Bath.) the surface of the body ; but as its action is
Warm Bath. " This includes all baths rang-

ing employ it powerful it is rather venturesome to
in temperature from 66" to 95". except as directed by the physician. Sponging
Its effect
is very different from that of the cold bath. is also used successfullyas a tonic to ward q"
There is no .shock,but the temperature is grate-
ful disease. It is found especiallyserviceable
to the bather ; the blood circulates more when a person is disposed to asthma or is suf-
fering
and gentleglow pervades the body from cough. For this the
rapidly, a ; a purpose
the skin absorbs water, is softened, and throws chest be sponged daily,and afterwards
may
off the scales of decomposed matter which may well rubbed and dried, so as to produce a glow
have accumulated on it ; pain is allayed,and on the surface. In some cases vinegar and
nervous irritation is soothed. The warm bath water, or salt and water are preferable,and
is especially gratefuland beneficial after exces-sive then much rubbing is not necessarj'. This is
muscular exertion, or after the fatigueand an excellent method for bathing very young
excitement of travelling.It refreshes and tran- quillizes children. In the country or in the cityhouses
the system ; but on the other hajid it
has none of the tonic influence of the cold bath,
and frequent use tends to relax and debili-
its tate,
while
rendering the system more sensible
to changes of temperature. The best tempera-
ture
for the bath of a healthy person is what is
called tepidând it is also the most agreeable.
A distinctly warm bath taken justbefore going
to bed will probably cure any tendency to wake-
fulness,
especially if the wakefulness come from
over use of the brain. No bath whatever
should be taken while digestion is going on "
Sponging Bath.
say in less than two hours after a meal.
Hot Bath. "
This has a temperature ranging
from 98" (blood-heat) to 1 2". It is a very on high ground,in both of which places econo-
my
1 ful
power-
stimulant, and should never be used by sons
per- of water is apt to be an object,or in all
in a good state of health. Even in cases cases where expeditionis desirable, the ing
follow-
of is recommended Have tin
disease,it should only be taken under a cian's
physi- arrangement : a
advice. As the objectis to stimulate the pan made six inches deep, half an inch shorter
vital actions, the bather should never remain than the width of the bath tub at the top, and
wide enough to extend good distance beyond
long enough in the bath to produce exhaustion," a
the average time is from ten to fifteen minutes. the faucets. On the two short sides and
The best way to obtain the full beneficial effect on one long sides, let it have a rim an
of the
of the hot bath is inch widethe edge of the rim
with rolled over
to commence with tepid water
and a substantial wire to give strength. Slide this
graduallyincrease the temperature. The
It will be supported by
hot bath is chieflyused where it is desirable to pan under the faucets.
produce abundant perspiration,when it should the edges of three sides of the bath-tub coming
be followed by rollingthe patient in blankets. under its rim. Supply it from the faucets and
ShO'wer Bath. " When cold water is used, the pour the water over the body from a large
effect of this bath is similar to that of the ordi- Thus very little water need be used
sponge.
20 BATH BRICK BEAR-MEAT
and its be easilyregulated. best they should be planted the

temperature can as soon as
With most people it will be best to begin with frost is out of the ground, in a rich deep soil
it and to let the cool-water faucet which they do not exhaust and in which they
jirettywarm
run so as to cool it graduallywhile it isbeing ap- grow rapidly. Plant three at a time, in holes
pHed. If the outlet of the tub fore three

is stopped be- inches deep : three feet apart for the
the bath is begun, the water thus poured dwarf, and four feet for the running vine.
over the body and collected in the tub, will be When the leaves above the seed leaves are
all that is needed for the feet. It is well to fullyout, hoe

plants to loose the between the
wash the face in cool water before beginning soil and remove the weeds ; after they get a
on the rest of the body. foot high the weeds cannot hurt them. Snap
important or stringbeans, grown either as "
Sea Bathing. Although the most
"
pole beans "
effects of bathing are produced by the temperature or as bush beans," are plucked young
"
and
of the water, there can be no doubt that eaten in the pods. They are ready for the market
the effect of simple fresh water is

very ent
differ- in the South about the firstof April and continue
from that of the sea. Where the object is with a succession of crops until Novem-
ber.
to bring on a reaction, and to stimulate and The Lima and kidney beans come in
brace the system, sea bathing is greatly to be about the ist of May, and continue throughout
preferred. The manner of going into the bath, the year, although during the winter months
and the time of remaining in it,depend chiefly they are apt to be hard and dry.
on the condition of the bather. Some plunge To Bry. Lima beans pulledwhile young and
"
in at once in order to obtain the full advantage tender and dried in the sun, may be put away
of the shock ; others are recommended to take and kept for use at any time. They should be
at first one or two dips,to test the power of reaction,thoroughly soaked before using.
and gradually to immerse the entire Kidney Beans. Shell into cold water; boil "
body in water. In the head should be until tender with a piece of fat bacon. Serve
any case
wet thoroughly before the feet become chilled. bacon and beans together.
Moving about as much as possiblewhile in the liima or Butter Beans. Shell into cold "
water is highly advantageous, and if the bather water ; let them lie awhile, and then put into
can swim, all the better. On coming out, the a pot with plenty of boiling water, and a little
body should be quickly and well dried with a salt, and boil fast, until tender. Drain, and
coarse towel, and the clothes put on without butter well when dished, peppering to taste.
delay; though this precaution is not so necessary Pork and Beans. Put a quart of dried "
as when bathing in fresh water, as the particles white beans over the fire with two quarts of
of salt remaining on the skin after the cold water; after boiling a few minutes drain
water has dried, stimulate it even more than and add the same quantity of boiling water.
rubbing. The most common error in the prac-
tice When the skins begin to crack, drain the beans
"
of sea bathing,and one which should be and put them in a "bean pot or in a deep
carefullyavoided, is remaining so long in the bakingdish ; place in the centre a pound of
water that the heat of the body is lowered low sweet
be- pork, the rind carefullyscored in small
the proper degree, and the consequence is squares ; pour a quart of hot water over the
a feelingof chilliness that is both disagreeable whole and bake slowly,for three hours.
and injurious. The only time of the year adapted Some persons think this dish improved by a
for sea bathing on our coasts, north of spoonful or two of molasses added while baking.
Florida, is the summer and autumn months ; Salad of Snap Beans. " Boil as above till
the best time of day depends on the localitytender; put them in a crockery dish, a few at a
and on the state of the tide,which should be time, and sprinkle with salt and pepper; then
taken at the full. Under no circumstances, cover over and leave to stand three or four
however, should a bath be taken in less than hours. Drain out the water; put the beans in
three hours after a hearty meal. {See Russian, a salad-dish with sweet oil,vinegar,and parsley
SiTz, Turkish, and Vapor Baths.) chopped fine ; and serve cold.
BATH BRICK." A preparation of calcare-
ous String Beans. "
Prepare by breaking off
earth, sold in the shape of a brick. It is both ends, and after "stringing" pare both
much better than sand for scouring knives and edges with a sharp knife. Then cut the beans
forks, brass and tin the ware, and the
into pieces an inch long,soak in cold water
like : with
particlesare not hard, but
readilycrushed
so a little salt for twenty minutes
are ; drain them and
into smaller pieces in the process of rubbing, put into a sauce-pan of boiling water, boil
and do not leave scratches, while they have quickly about forty minutes, or until tender.
sufficient hardness in cullender until water drip
to remove a portion of the Drain ceases to
surface. In using,scrape of
off a portion with a from them ; and dish with a large spoonful
knife, and apply with a damp cloth or cork; butter. The taste of beans is greatlyimproved
when it can be had, a corn cob makes the best by boilinga bit of bacon with them ; though it
of all scrubbers. is not necessary.
BBANS. The only beans used to any BEAR-MEAT." The flesh of the black
tent
ex-
"
in
cooking are the string or " snap," the bear is the only kind ever offered for sale in
Lima, and the kidney. All these are easilyraised; our markets, and this can generallybe had in
they will grow abundantly in the open fields the late fall or winter months, some years in
alongwith corn. But to obtain them at their great plenty. It is very nutritious and heating
BEAR-SKIN BEDS AND BEDDING 21
to tlie and
blood, digestseasily, has a decided freely,or for warm weather, the sea-mo.ss and
but taste. The flesh of a paper-shavings are the best materials ; and as
very savory young
bear, nearlygrown fat,is considered
and rather the latter can be obtained everywhere, a mat-
tress
the best. It can be had cut into steaks, but is made of it is often a very gratefuladdition
best roasted. Cook like beef or venison, and to the furniture of a bed. Feathers and down
serve with some highly-spicedsauce. universallyemployed for

were formerly almost
Bear-Hams. These be had at beds in this country, but their place is now
" can any
time, preserved like pork, and make a very largelysupplied by wool and hair, which are
excellent dish for exceptional sufficiently soft for comfort and not hot enough
popular and
occasions. Cook and serve like ordinaryhams. to promote perspiration. Wool mattresses are
BEAR-SKIN. A thick woollen cloth, very healthy and pleasant to lie upon, though
very "
with a long nap or pile,dyed various colors, at first they feel rather hard and unyielding
and used for making overcoats, cloaks, and to those accustomed to feathers ; by placinga
other heavy clothing. It should be shrunk spring mattress under thein they are rendered
thoroughly before cutting. yieldingenough for any one. The best of all
BED-BUGS. (Si-n Bugs.) materials for beds, however, is hair. It is
BEDROOMS. Rooms "

devoted to sleeping more healthy than feathers, more comfortable
purposes should above all things be light, than any of the cheaper materials, and is
cheerful, and thorouglilyventilated. A third equally serviceable in summer and winter.
of our lives is necessarily spent in these rooms, Mattresses of it can be made thick or otherwise
and where the current practiceof reservingthe according as springs or other mattresses are
parlor for "company" obtains, a great deal more. used ; and though expensive, the same hair
An ample supply of fresh air should be secured can be made over several times and so made
at all times and everywhere, but its necessity to do many years' service. Straw mattresses
is peculiarlyurgent in the case of bedrooms. are seldom used except for puttingunder hair
We are much more susceptibleto injurious or feather-beds ; where used for a top mattress
influences when asleep than when awake, and the straw is generally mixed with moss or
these accumulate with startlingrapidityin an cotton. For the cheaper kinds of beds the material
"
unventilated in which called excelsior is superiorto
any other.
"
chamber two or more
persons spend the night. An excellent plan is Springs add greatlyto the comfort of a bed,
to open the window above and below ; lowering and they can be had now in any style and at
the upper sash, with an opening over the door, almost any price. Their cost is but little more
is also very effective. But if the bedroom than that of an under mattress, which can then
"
have fireplace,
no it should be connected by be dispensed with. But the " springmattress
tubes with the chimney-flue. At the same should never be used ; it almost inevitably
time the prevalent notion that a bedroom to becomes the harbor of bed-bugs and other
be healthful must be cold is altogethermistaken. vermin which cannot be got at without ing
destroy-
No room should be sleptin in winter that has The
the mattress. woven-wire mattress," "
not had a fire in it at least three times a week, a invention, is probably the most
recent perfect
and it is all the more wholesome if it have one apparatus of the kind ever devised, and though
every day. Warmth is in itself necessary to expensive, will stand many years of ordinary
thorough ventilation and the temperature use. The only objection to it we have heard
any ;
of a bedroom should not be suffered to fall is that when used long by heavy people it is
below 40". (5"v Furniture.) liable to sag.""
BEDS AND BEDDING." For beds an Pillows are seldom made of any other
elastic material is
required,with a variation in material feathers, though hair,sponge, or
than
its heat-conducting powers according to the chipped cork, is occasionallyused. Feather
season of the year and the age of the individual. pillows should never be stuffed very full,as
Thus, the infant and the aged, in both of whom this gives them a hardness and inelasticity
vitality is low, require the slowest conductor which disagreeable and also in-
is peculiarly jurious.
that can be procured, especiallyin the winter In buying them it is best to choose
season. For the middle-aged on the other the feathers first and have them made up to
hand, the same material which is desirable for suit ; select or chicken feathers of the
goose
the first and last periodsof life,would be much softest and most downy kind. Hair pillows
too warm and relaxing. In the order of their are cooler than feather, though not so soft
conducting the various materials for and yielding. They are recommended for
powers
beds stand
follows, beginning with the
as fulness m the head, persons with a tendency to
warmest or slowest conductor : i st, downs 2d, and for all young children. It is necessary to
feathers; 3d, wool; 4th, wool-flock; 5th, make them lower than those made of feathers.
hair; 6th, cotton-flock excellent pillow for invalids feeble
; 7th, '"'"excelsior;" 8th, An or
sea-moss; 9th, paper-shavings ; and loth, persons is sold at the drug stores in the shape
straw. Hence it follows that the first two are of an india-rubber sack, which can be inflated
peculiaryfitted for the very young and the old ; with air to any degree of flexibility.
desired
while wool and hair, holding an intermediate Sheets wereformerly almost universally
position,are best
adapted for healthy persons made of linen,but experience has proved that
of middle age. Where cool mat-
a particularly tress cotton is much better. Linen in any shape,
is required,as for those who perspire when brought into contact with the skin,con-
22 BEDSTEAD BEEF
ducts the heat of the

away body very rapidly. Blankets are treated of in a separate article.
In winter in our dimate linen sheets are (Sfn Blankets.)
scarcely endurable on account of their cold-
ness The materials beds of which
and bedding
; and, being comparativelyimpervious to are composed peculiarlyliable to attract
are
air, and therefore confining perspiration,are moisture and become damp, and this is an-
other
inferior at all times to cotton. reason why bedrooms should be thor-

oughly
The best material for sheets is "
Russian ventilated. To sleep in a bed not
"
sheeting; it will last twice as long as any perfectlydry is to invite disease ; therefore all
other, and though yellow at first will soon bed-clothes should be carefullyaired everyday.
bleach. It is a mistake to make sheets exactly The bed itself should be turned over, and the
sheets, blankets, and other ering,
cov-
spread out on chairs for

at least an hour each morning.
BEDSTEAD." The diflerent
woods of which bedsteads are
made, and various other styles,

are treated of in the article on
Furniture. We have only to

add here that there is perhaps
no singlearticle on which a large
amount of money makes so little

show, and that a comparatively
plain bedstead, constructed on
proper principles,has a much

better effect than some of the
most elaborate and costlyof rent
cur-
styles.
Iron Bedsteads are made to
fold togetherin small space, and
are extremely durable and easy
to keep clean. For these sons,
rea-
they serve admirably for

servants' rooms, or any rooms
where ornament is not sought

after ; though wooden cots are
preferable,as they do not rust.
Bureau Bedstead. " A bedstead

so constructed as to fold up into
the exact resemblance of a reau
bu-
or bookcase. It is designed
for sitting-rooms,or bed-cham-
bers
used as sitting-rooms; and
though rather clumsy to handle
subserves the purpose ably.
admir-
It ispatented and held at
rather high prices.
Sofa Bedstead is constructed
on the same principleas the one
above-named, and is a sofa by

day which can be converted into
a very comfortable bed at night.
The sofa bed harbors bugs.
Figure of a Choice Animal for Beef.
BEEF. " In nearly all parts of
the world beef is popularly re-
garded
as the most nutritious

to fit the bed. They should be about a yard kind of flesh,and although this opinion was
larger each way than the bed. formed without the aid of science, it is so far
Pillonr-Cases of linen
pleasant to are very true that in the carcass of the ox or cow there
the head, and may be appropriatelyused with is a largerproportionof flesh-formingmaterial
cotton sheets. They are a luxury at best, how-
ever, than in that of other animal. It is of closer
any
rumpling easilyand requiring more quent
fre- texture than any other kind of meat, so that if
change than cleanliness alone would call bulk merely be taken as the measure, there is
for. A
popularmethod
of arrangement is to more nutriment in a given quantity of beef ;
rnake the pillow-casesof cotton and cover the and it is also of
fullest red blood juices. Be-
sides
pillows during the day, while they are not in this,the flavor of beef is richer and fuller
use, with linen "
shams "
simple squares of than that of any other meat, that its use not
so
"
linen which be very

may tastefully
ornamented. only affords greater enjoyment, but a sense of
BEEF 23
satisfaction is obtained from a smaller quantity. little pepper and allspice

; afterwards roll it
It is also among' the most digestibleof meats, tightlyin a cloth and hang for
fortnightor a
as it requiresonly about two hours and three three weeks in the chimney-place or over a
quarters. smouldering wood fire. The lower part of the

The ox or cow which is designed for beef thigh is the best piece for this purpose ; and
is usually divided by the butcher into parts it will keep for a long time.
as shown in the cut on the opposite page, A la Mode Beef. "
I. Take a round of
and subdivided when retailed. The names beef; remove the bone, and trim away all
which we have here given to the different the gristle you can reach, and the rough
pieces are those commonly in use in the city outer edges. The meat should then be
of New York and vicinity; and although they tied up round with a strong string or strip
differ somewhat in a few instances from those of muslin. Have ready a pound of fat salt
in use in various other cities,yet they will pork, cut into
strips about the size of the
probably be sufficientlywell understood by middle fingerand long enough to reach through
experienced butchers in all parts of the the round of beef. Put half a pint of vinegar
country. into a sauce-pan over the
fire ; season with
I. Porterhouse steak ; 3. Mid-
2.dle Sirloin ; three or four minced shallots or button onions,
ribs ; 4. Fore ribs ; 5. Lump ; 6. Mouse two teaspoonfulsof mustard, one of nutmeg,
buttock ; 7. Chuck ribs ; 8. Round ; 9. Clod ; one of cloves, half a teaspoonful of allspice,
10. Shoulder; 11. Brisket; 12. Thin flank; half a teaspoonfulof black pepper, a bunch of
13. Thick flank ; 14. Leg- ; 15. Shin ; 16. Neck, sweet herbs cut fine, and a tablespoonfulof
or sticking-piece. brown sugar. Let all simmer five minutes then
In choosing beef select that which has a boil up once, and pour while scaldinghot upon
loose grain with brightred,lean,and yellowish the strips of pork, which should be laid in a
fat ; this will be ox beef. Good coiii-bcef has deep dish. Let all stand together until cold.
a little firmer flesh, whitish fat, and meat Remove the pork to a plate, and with the
not quite so red. Inferior beef, that which liquorremaining in the dish mix enough bread- crumbs
comes from ill-fed cattle or cattle too old to make a tolerablystiff force-meat.
for food, may be known by a dark red With a long thin-bladed knife, make numerous
color,a hard, skinny fat,and in old animals a incisions in the beef, and into these, thrust in
horny gristlerunning through the meat of the the stripsof pork so far down that the upper
ribs. A very good test of beef and one easily ends are just level with the surface, also work
applied,is to press the lean meat with the into each cavity a little of the force-meat.
finger; when the dent made by the pressure Proceed thus until the beef is fairly riddled
rises up quickly,the meat is from an animal and plugged with the pork. Fill the hole from
in its prime, but when it rises slowly or not at which the bone was taken with the dressing
all,the animal was old and the meat is of ferior
in- and bits of pork, and rub the upper side of the
quality. One rule which housekeepers meat with the force-meat. baking Put into .a
should bear in mind always is,that the best meat pan, with a little water to prevent burning ;
and the prime parts are cheapest in the end. turn a large pan over it to keep in the steam,
There is a greater proportion of gristle, bone, and roast slowlyfor five or six hours allowing "
and hard meat in the inferior joints; they may half an hour to each pound of meat. Do not
serve as the basis of soups, stews, and the like, remove the cover except to baste (which must
but it is false economy to buy them for ing
roast- be done often)until fifteen minutes before you
or boiling draw it from the oven. Set away, with the
To Corn Beef. " Take the thick, lean parts stringor band still about it,and pour the gravy
and cut into pieces of five to ten pounds each ; over the meat. When cold, liftfrom the gravy,
those with a streak of lean and a streak of fat cut and remove the string,and send the meat
are the choicest. For each twenty pounds of parsley or to the table cold, garnished with
beef takepounds three nasturtium of common
blossoms. Carve
salt,an in extremely thin
ounce of saltpetre, and two tablespoonfulsof slices. This dish will keep for a week in
brown sugar ; pour in enough water to cover winter, and in summer too, if kept in the
the whole. Beef may also be corned by simply refrigerator.
rubbing in salt that has been dried before a fire. II. A simpler way of making d, la mode beef
For ten pounds of beef take a pound and a half is this : Take a round of beef and cut numer-
ous
of common salt,rub in thoroughly,and set the holes entirely through it ; roll stripsof raw
meat in a saltingdish and keep in a cool place; salt pork in a seasoning made of half a tea-
spoonful
the brine that melts should be returned each of thyme, cloves, salt and
upon per
pep-
the meat every day, and if it is desired to have ; then draw these stripsthrough the holes
it red, add a little saltpetre. The length of in the beef. Put half a dozen small onions
time it is to remain in the salt depends into a sauce-pan with a quarter of a pound of
upon
how long it is to be kept,usuallyfrom three to butter and two tablespoonfulsof milk, and
ten weeks. stew until soft (or the onions can be cooked
To Smoke Beef. In cool weather with the beef
"
hang up then put

separately); these onions
the beef for three or four days, till it is tender, into a pot, pour on just enough hot water to
but take care that it does riotbegin to spoil; cover them, and let it boil slowly four or five
then cure in pickleas in corned beef,adding a hours. Just before taking up add a pint of
24 BEEF
claret or port wine. This dish may be served thin and fine, with a knife,or on the potato
either warm or cold. sheer; measure a pint,without pressing; cover
Baked Beef. "
Our so-called roast meats are with cold water ; heat slowly and if very salt
almost invariably baked. beef, let it simmer
To bake a moment ; drain off the water,
select as for roasting. Have about a quarter add a gillof rich cream and season with pepper.
of an inch of cold water in the bake-pan, and Lacking cream, use milk with one ounce of
dash little
boiUng water
a over the meat just butter and a teaspoonful of flour. Served on
before puttinginto the oven. If the meat is splitcrackers or toast it requiresmore dressing.
preferred rare, allow a quarter of an hour to Hash (Beef). Chop cold roasfbeef or steak "
each pound ; if well done, almost utes. or boiled corned

twenty min- beef fine ; add half as much
The thin portions of the meat should mashed potatoes (or potatoes cut into bits),a
be covered with paper or it will be cooked to little melted butter, pepper, salt, and milk.
death ; Professor Blot also recommends that Turn frying-pan and stir together
all into a
a sheet be placed over

of buttered
paper the until it is heated through and smoking hot, but
top. Thiswill keep the top of tlie meat
paper not until it browns ; put into a deep dish and
moist, and prevents it burning or drying ; it if stiff enough shape as you would mashed
should be basted often or it will scorch. potatoes into a hillock. Or, cease stirringfor a
Serve on a hot dish like roast beef. few minutes, and let a brown crust form on the
Boiled Beef. "
If the meat be put it under
fresh side ; then turn out w'hole into a flat
into boilingwater at the start ; if salt,put in dish, the brown side uppermost. Or, mould
cold water. Let it boil gentlybut steadily,
and the mixture into flat cakes dip these : in beaten
if there be occasion to add more water be eggs, and fry in hot drippings.
careful that it
boiling water ; remove the
is Heart (of Beef). " Wash the heart well, and
scum as it rises, especiallyat the start. A cut into half-inch squares ; stew them ten utes
min-
tablespoonfulof salt added brings the scum to in enough water to cover them ; throw in
the surface. The time allowed for boilingis a a little salt to draw out the blood, and skim it
quarter of an hour to each pound of meat, and off as it rises to the surface. Take out the
when once thoroughly done do not let it boil a meat and strain the liquor; then return the
moment longer. meat to it with a sliced tablespoonful onion, a
Bouilli (Beef). Put six pounds of brisket "

of catsup, some parsley,a pinch of cayenne
or round (whole)into a pot, with three carrots, pepper, a head of celery chopped fine,and a
turnip, an onion, and some large lump of butter. Stew until the is
one celery,all cut meat
small; cover with cold water and set onto tender, and then stir in a tablespoonfulof
boil ; as the scum rises remove it carefully.browned flour. Boil up once, and serve hot.
Keep it simmering for three or four hours, Kidneys (of Beef). Cut the kidney in four "
adding hot water as the water boils away ; pieces, trim off as carefullyas possible the
then draw off most of the soup and set it aside cartilage and fat that are inside. Trim and
to cool. To the vegetables,pre- into thin slices ; place the tire with
soup more viouslycut on
cut small and boiled by themselves, enough cold water to cover ; as soon as they
may be added ; or it may be served in a tureen boil,remove them and carefullywash in plenty
with vermicelli. The meat, from which the of cold water ; drain them free of water, put
bones should served, them
be in a sautoir
removed, may with 2 oz butter, and 2then be
garnished with the vegetables boiled with it. oz onion, cut fine ; brown well over a sharp
A sauce, made of the soup thickened with fire, then add l oz of flour, shaking it well
flour and butter and flavored with mustard and together,a gilland a half of gravy or broth,
the vinegar of pickled walnuts, is sometimes a glass of Madeira, and two tablespoonfuls
served with the meat. chopped and blanched parsley. Boil a minute
Corned Beef, Boiled. " The brisket is the or two. Dish up on an oval cronstade, range
ar-
most economical piece for a family dinner, but six or eight heart-shaped croutons.
the round is excellent. Wash the meat in Iiiver (of Beef). Cut in slices half an inch "
three or four waters (cold)and scrape all the thick, pour boiling water over it, and boil
salt from the outside ; put into a pot and cover it with half as much salt pork cut in thin
with cold water ; allow twenty minutes to each .slices,
and dipped in flour ; then cut up the liver
pound, and turn the meat while three
and pork into small bits, put them
times into a
cooking. When done, drain
dry, and frying-pan, with a little butter, pepper and salt,
very
serve with drawn butter. Turnips or cabbage and stew three or four minutes. Serve hot.
should be served with corn-beef; they may be Pie (Beef). Take cold roast beef or steak, "
boiled with it,or separately. cut into thin slices and put a layer into a pie-
Corned Beef, Boiled with Peas. " Take dish ; .shake over it a little flour,pepper and
six or eightpounds of corned beef, wash in cold salt,and add a tomato or an onion very fine
cut ;
water; put it in a large pot filled with cold then another layer of beef and seasoning; and
water, and add two quarts of dried Let so until the dish is filled. If you have any
peas. on
them boil till soft,and then season with sweet beef gravy, put it in ; if not, a little beef drip-
pings,
herbs; or it be served with other and water enough to make sufficient
may no
seasoning than a little pepper and the salt of Have ready a dozen potatoes, boiled
gravy.
the meat. and mashed, half a cup of milk or cream, and a
'Dried Beef (with Cream). "

Chip the beef littlebutter and salt ; mix. Spread it over the pie
BEEF 25
inch thick; then brush it over meat on the same dish, or in a separate
as a crust, an one,
with and b.ike half an hour. with horse-radish,grated and mi.\ed with the
egg,
steak with Oysters). Cut three drippings; or with stuffed tomatoes, placed
Pie (Beef "
round the meat and covered with the

pounds of tentler Ijcef into little steaks ; brown drippings,
quickly in a fryingpan; place them in layersin with mustard used as a sauce, or with Yorkshire
a baking disli, leaving the centre open ; fillthis Pudding.
with parboiled oysters, seasoned with salt and Steak (Beef)." The tenderloin and fillet
all the fat from the frying make the best steaks, but the sirloin of a very
pepper; pour nearly
of flour ; good animal them only a little
pan ; stir in a heaped tablespoonful
will furnish
add graduallya pint of thin gravy or broth and inferior. Steaks almost equal to those from
some of the oyster liquor; season with mush-
room the sirloin may be obtained from the rump ;
catsup and Harvey sauce ; simmer until the ne.xt in favor are those cut from the hip.
thickened, pour it over the beef; in half an hour Generally speaking the best thickness for
cover with puff paste and bake an hour and a steaks is about three quarters of an inch.
half. In preparing to cook do not pound or beat
Pie (Beef, with Potato Crust). Take cold the steak with a steak-mallet, or stick it with
"
roast or corned beef, cut in bits, season with a knife under the impression that you are
and .salt,a nd spread a layer in the tom

bot- making it tender ; for if by this,or any other
pepper
of a pie-dish this put a layer of you make it more tender than fore,
be-
; over means,
mashed potato, and stick bits of butter thickly you do so at the sacrifice of taste, ness,
juici-
all it ; then another layer of meat; and so and It is much to be
over appearance.
on till near the top of the dish. For the crust preferred that when you buy your steak you
take a large cupful of mashed potato, two obtain it tender in the first place by having
melted butter, well-beaten it from good animal. If the steak is
teaspoonfuls of a cut a
of milk, and beat all together not tender cut, such as one taken from the
egg, two cups a
until very light; work in just enough flour to round, for example, it is better to stew than to
enable you to roll it out in a sheet, and, hav-

ing broil it.
added to the meat and potato in the dish a Steak (Beef) to Broil. " First be careful to see
gravy made of warm water, butter, milk, and that the fire is quite clear, and at the same
mi.\ed with cold drippings, time not too great. Now open wide the
catsup, gravy or
cover the pie with a thick crust, cuttinga slit draughts so the "smoke will be well carried off.
in the top. Bake half an hour. The pie looks Have the gridiron very clean and smooth,
better brushed with beaten before it make it warm and rub it over with a piece of
over egg
goes to the oven. suet ; now lay on the steak, sprinkle a little
Pie (Beef Steak) Take a sirloin steak, beat salt on the fire to make it and
lively, put the
until tender, take off all the fat, cut gridiron over it,keeping it close down on the
very
strips,three inches long and one broad. Stew a few minutes to carbonize the surface
range
in enough water to cover, adding one medium- of the steak, then
turn it to carbonize the other
sized onion, grated, with salt and to surface. it is necessary
Now to expose the
pepper
taste. Boil until half done, thickening the gra-
vy steak to less heat, which may be done by turn-
ing
with browned flour. Put in a deep dish, on their edges two bricks and placing the
the sides of which have been lined with rich gridiron on them. The steak should be turned
paste ; cover with the same, slit the top, and often and carefully without sticking a fork
bake until a lightbrown. It may, if desired, be into it on account (tongs are best for
any
seasoned with tomato catsup, or Cliili sauce, this purpose). Do not use salt pepper or
and slices of hard-boiled egg added to the beef. while cooking, as it liberates the juice,which
Roast Beef. " The best pieces to roast are is thus lost in the fire. When the steak
the sirloin and thick ribs. Rub a little salt on feels rather firm to the touch it is rare, and
it and first turn the bony side to the fire till it if it is so to be served, remove from the
heated then the other side. The fire to hot dish which ounce of
gets : present a upon an
meat should be pl.acedas close to the fire as butter has been melted (with a teaspoonful
possible without if desired), and salt and
burning it,especiallytill the of lemon juice
outer crust is formed ; the sooner this crust pepper to taste. Turn the steak on its dish,
is achieved the better and more juicy will be and send to the table at once.
the meat. Baste frequently,at first with salt Steak (Beef) with Bggs. Cut
" the steak
and water, afterwards with the drippings. If into pieces of convenient size, dip them in
the be thick, allow
roasting-piece aljout beaten rolled in bread-crumbs, and then
twenty eggs,
minutes to the pound "
if thin, little less ; in
a broil. Serve either with potatoes or with mato
to-
frostyweather the total time will have to be catsup.

increased by half an hour. Roast beef be Steak (Beef) with Onions. "
Broil the
may
served simply in its own drippings,with the steak, as above. Cut up six onions quite fine ;
fat skimmed off, and this is the best but them into with a cup of hot
way ; put sauce-pan
a
if "
made "
is desired, pour off the tablespoonful of flour, enough salt
gravy pings
drip- water, a
half hour before the is and of
tablespoonful
an meat done, and pepper to season, a
and thicken with a little brown flour,seasoning butter ; let it stew until the onions are quite
with salt and It also be the whole the steak
pepper to taste.
may soft,and then turn over
served with fried potatoes placed all around the quitehot.
BEE-KEEPING 27
stalks of chives, six pepper-corns, tlie fourtli the trouble of swarming and hiving. The
part of an ox-foot cut in four pieces,salt,pepper, partitions are designed so as to separate
about two ounces of ham cut in bits, then three the brood combs ; a part of the bees are
pounds of double tripe on the whole ; spread divided off and placed by themselves to
go
two ounces of fat bacon cut in thin slices over
the top ; wet slightlywith half white wine and

half water, water
or only if you choose ; put
the cover on, and if not air-tight,put some
paste around ; set in a slow oven for six hours,

then take the tripe out, strain the sauce, skim
off the fat when cool ; then put the tripe and
sauce again in the pan, warm well, and serve
in crockery plates,or bowls placed in chafing-
dishes, as it is necessary to keep it warm while
eating. It is good with water only, but better
Hives.
ding
with the wine.
BEE-KEEPING. " The apiary or place for on making honey and multiplying in
every
keeping the bee-liives should be well-sheltered respect like a natural swarm. In
practice,
and with a southern, eastern, or south-eastern however, this is not found always to work,
exposure so as to get the sunshine during the as occasionallyin one apartment there will
day; it should also be selected with reference be no brood from which to raise a queen.
to the natural food of bees and whether it is Swarming hives are sometimes used ; they
likelyto be in sufficient abundance. Gardens, are made in sections, so that by closing all
fruit-trees,
or flowers, should be in the vicinity ; or a part of them the space which the bees
and there largesurfaces of water
should be no occupy is lessened, they are crowded out,
near, lest the bees, overcome by cold or fatigue,and their swarming hastened. Now, swarmers
should be compelled to alight on them, or be are so arranged as to allow the bees to go on
driven down by the wind. Foul smells are accumulating honey and increasingin number,
annoying to bees, and therefore they should and in theory not swarm at all. A hive of bees
never be placed near barn-yards,stables, pig- is put into a bee house and empty hives connected
styes or the like. The hives should be placed with it so that as one becomes filled the
in a row on a raised platform elevated a few bees may pass on to the adjoiningone. Ordinary
inches or a foot above the earth, and should straw hives are best of all, however, on account
be not less than two feet apart. It is considered
best to have separate platform for each hive,
a
in order to prevent bees wandering into other

hives than their own ; and each hive should be
painted in a different color so as to help the
bees in identifyingthem. When the hives have
been once located they should not be removed
more than a few feet : for the bees when first
flyingforth mark all the surrounding objectsas

guides for their return, and if any serious
change is made they lose their way and flyoff.
There are many kinds of bee-hives, some
held under patents andingeniouslycon-

trived,
very
but those most commonly used are
simply tall square boxes, placed on a platform

so to leave small shelf in front. The of the protection they afford the
as a
against
chamber hive is made with two ments,
compart- heat of summer and the 'cold of winter. Bees
" the lower for require a warm temperature. They appear
the residence of the to have the faculty of perceiving the ap-
proach
bees, the upper to hold of cold weather rain,and are seldom
or
the boxes in which the caught in shower unless
i a at a great distance
^ bees deposit their hon- from home. Cold is their great enemy, and in
^ ey after having filled this climate the hives
must be kept well shel-
tered
the lower part. It is and during the winter.
warm In order
sometimes made larger to protect the ordinary hives, c6ver them with
at the top than at the a thatch of straw or heavy cloth about the end
bottom to keep the hon- of October, or earlier if the season be inclement.
(-\comb from slipping This is very essential, and well-covered hives
down ; and it is also fur-
nished are always in a better condition the following
Chambe
with inclined tom
bot- spring than such as have not been covered. As
boards to roll out the worms that fall upon the frost the at which the
comes on, aperture
them. The dividing hives are made with bees enter should be narrowed to admit
so as
several apartments enable the
so as to er
bee-keep- the passage of only one bee at a time. A very
to multiply the number of colonies without little air vfill suffice for them in winter, when
28 BEE-KEEPING BEER
bottom of the hive, and under the blocks

they are mostly in a semi-torpidstate ; and it the
better for them, during severe weather, or shells on which it rests.
were
The honey may be taken from the "
chamber"
if the hive entirelyunder cover,
were as many
"dividing" hives almost
molesting without
are lost from being enticed to quit the hive or
the bees ; but from

ordinary hives it is the
by the sunshine of a clear day. The dead bees
and other dirt,which the livingat this season taken generallyby suffocatingthe bees with
are not able to move for themselves, should be sulphur, chloroform, or tobacco smoke. When
removed with a crooked wire. Great care sulphur is used, sniear linen rags with melted
must be taken not to let snow or ice close up sulphur,place a few pieces under the hive, and
in that burn them slowly. In few minutes the bees
entirelythe apertures of the hives, as a
case the bees will inevitablybe smothered. will fall to the floor of the hive, where they
Thefeeding of bees in winter is an impor-
tant may be removed and buried to prevent tion.
resuscita-
branch of bee-keeping. To the hives The combs, being thus cleared of bees,
whose stock of honey is sufficient for supply-
ing may be cut out at leisure. the tion When
preserva-
it,no further attention need be given till of the bee is desired, the followingmethod
the breeding season arrives ; this, in warm of obtainingthe honey is a good one : Having
locations,will come about the end of May, and ascertained the weight of the hive and mined
deter-
in those which are cold, a month later. The on the amount of honey to be taken out,
young bees, for a short time before they leave begin the operation as soon as it is dark by
their cells and for sometime after,require to invertingthe full hive and placingover it one
be fed regularly; and if the honey in the hive be of exactly the same size. A sheet must be
exhausted, and the weather such that the bees tied round the whole to prevent the bees from
cannot go forth to collect food, they kill and molesting the operator. The hives being thus
throw out some of their larvae. To prevent arranged, beat the sides of the lower hive
such accidents it is advisable if it should rain gently with a stick ; the bees will then ascend
for two successive days to feed all the bees into the hive, which be known by a
upper may
indiscriminatelyduring the breeding season. loud humming noise inside. The bees may also
The to decide whether the bees will need be driven up with
by smoking slightly burning
way
feeding is to examine the hives about the paper. When all the bees have ascended, the
beginning of October, and if a large hive does upper hive may be placed upon the pedestal
not weigh thirtypounds, it will be necessary from which the full hive was removed, when
to allow them half a pound of honey or the the latter is taken into the house and the honey-
same quantityof sugar made into syrup, every extracted. Particular care must be taken to
day until the requiredamount is stored. Brown cut only one comb at a time, and not to take
boiled much. When sufficient quantity has
sugar dissolved in water, and to evapor-
ate too a
the water, is a good food for bees. The been obtained, the hive must be placed over
syrup should be boiled until it begins to be the one containing the bees, which must be
brittle when cooled. This or common reversed, and tillmorn-
both left in that position ing;
sugar
candy be fed to the bees, in the hives or it will then be found that the bees have taken
may
under them ; if fed to them in the liquidstate possessionof their former hive, and if the son
sea-
it be introduced into the hives in shallow prove favorable they will be able to make a
may
dishes, a couple of small sticks being laid sufficient quantityof honey to replace
comb and
across the surface to enable the bees to eat that which was lost. If the honey is taken
without gettinginto it. earlyin the season, immediately after the first
The worst foe that the bee-keeper has to swarming, the whole of it may be cut out, and
contend with is the bee moth, which remains the bees will probably make enough honey for
in hiding during the day and often be their winter store ; but in this case the hive
may
found around the hive, but hovers about during cannot be expected to be full of honey, because
the evening tryingto enter the hive and deposit the bees, in June and July,are chieflyoccupied
its eggs. The best safeguard againstthis pest in breeding ; and thus one if not two swarms
is to have the hive well-jointedand painted, are lost.

the entrances not too large,the bees numerous BEER. Properly speaking beer includes "
and vigorous,and to examine the hive daily all the liquors made from malted grain,and it
from the beginning of May until September or is so applied in England ; but in this country
October. Many moths be destroyed by the name "ale" is given to the heavier ous
spiritu-
may
catching them in shallow dishes containing kinds, and by beer is meant only the light
sweetened water and a little vinegar. Hollow fermented beverages,and decoctions from various
sticks,and similar things are often placed on roots. These are very numerous, and they
the bottom board, where the worms hatched are made differentlyin different parts of the
from the eggs may take refugeand be destroyed. country ; but the following recipes may be
These caterpillars at first are not thicker than recommended : "
a thread and are of a yellowish white color Dandelion Beer. Take .--"VJaXtr,2 galls; "
with a few brownish specks. They live in the dandelions, i peck; molasses, l quart; yeast,
wax, eating it, and fill the comb with webs, I pint.
protectingthemselves from the bees, meanwhile, Put two gallonsof water into a pot, and add
by a silken sack which they spin and in which a peck of dandelions ; boil them about 2 hours ",
they lodge. It is necessary to look often under strain it into a jug or keg, and add i quart of
BEER BEET 29
Set it to happens in two days, put the beer into stone

molasses and a pint of good yeast.
then bottle it and tie bottles and tie the corks down with pack thread.
ferment twelve hours ;
White beer is made in the
down the cork, and it is ready for use. Spruce same
is
galls; way, except that white or brown sugar used
Ginger Beer." (I.) /"ii/C-f
.--Water, 9
instead of molasses, and it has a very superior
sugar, 10 lbs ; ginger-root, 1 1 oz ; lemon-juice,
9 oz ; honey, 5 lb ; yeast, 3 pints; egg, white

flavor. Spruce beer will counteract any ten-
dency
of, I ; essence of lemon, ^ oz. to the scurvy.
Sugar Beer. 7'"^v .--Hops,lyi lbs; boiling

Take nine gallons of water, ten pounds of "
brown or white sugar, eleven ounces of bruised water, 11 galls; sugar, 14 lbs; yeast, I pt.
nine of lemon-juice, half a Procure a ten-gallon cask, fit its head in, put
ginger-root, ounces
side one inch above the bottom,
pound of honey, and three pints of yeast ; boil a cock into the
the ginger half an hour in a gallonof the water, then make a hole in the top and stop it with a
then add the rest of the water and the other cork. Put a pound and a half of hops into
and it aside. When cold, strain convenient vessel and pour over them
ingredients, set any
it and add the white of one egg beaten, and eleven gallonsof (ifyou have a
boiling water
half an ounce of essence of lemon. Let it largeenough pot it is best to boil the hops and
stand four days, then bottle,and it will keep water five minutes); strain off the liquor and
many months. add to it fourteen pounds of sugar ; mix one

(II.)7(i/Cv .--Water, l gall; ginger, 2 oz ; mo-
lasses, pint of good yeast with this, and pour the
I pt ; yeast, i pt.
whole into the cask through the hole in the
(III.)(Simpler). Take one gallon of
" warm top. It will soon ferment, and the yeast will
of pintof molas-
ses, through the hole in the head ; as this
water, two ounces ginger, one appear
and half of good yeast. Put this works out let it fall back again into the cask.
a pint
into a stone jug ; shake it up well ; set it to In summer it will requireabout three weeks to
rise for twelve hours ; then cork it tight,or complete the fermentation, and as this slackens
bottle,and it is ready for use. towards the latter part, the cork should be
Iiager. {See Lager kept in the hole most of the time to prevent
Beer.)
Quick Beer. the access of too much air; but the cork
Take fourteen pounds of molasses and six should be removed now and then to let the
ounces of hops, and boil them two hours in fixed air inside escape. When the tion
fermenta-
eleven gallons of water when
stopped, and the sweet
; cooked
taste of the ciently,
suffi- has
add one pint of good yeast. Let it sugar is barely perceptible, drive the cork in
work in a tub covered up for sixieen hours ; tight, and in four days the beer will be fit for
when the working is over, put it into a cask, draught or for bottling. Care must be taken
and let it work there three or four days ; then to ferment but not so long that the
sufficiently,
bung it down, or pour it from the cask and liquor becomes flat,as then it soon sours.
bottle it. The beer will be fit to drink in a White sugar makes beer of the purest flavor
week, and will be as strong as porter. If a and palestcolor,but brown will answer.
weaker beer for table use is desired, use more BEET. " The common beet is grown in
water in
proportionto the other ingredients. several varieties for table use, differingfrom
Sassafras Beer. 7",46V-Boiling water, 2 qts ;
" each other in size,shape, color, and sweetness.
cream-tartar, 2 tablespoonfuls ; oil of sassafras The large red kind is called the blood-beet,
"
10 drops; oil of wintergreen, 10 drops; oil and is much cultivated,but the "
small red
of spruce, 10 drops ; cold water, 8 qts; yeast, and the "
long yellow "
are the sweetest and
I pt ; sugar. most delicate and have the richest color when
Pour two quarts of boiling water upon two served. Beets must be grown in a rich,light,
large spoonfuls of cream-tartar, and add ten sandy soil which they can penetrate easily.
drops of oil of sassafras, ten drops of oil of Plant as soon as the frost is out of the ground
spruce, ten drops of oil of wintergreen; then in rows eighteen inches apart ; they can be
add eight quarts of cold water and a pint of obtained earlier in the season by raising the
good yeast, and sweeten to taste. Let it stand seeds in a hot bed till they are four or five
twenty-four hours and then bottle it. This inches high and then transplantingthem to the
makes a delicious summer beverage. garden.
Spruce Beer. Taie : -BoWmg "
water, iS Mangel-Wurzel is a
very large and coarse
gals; molasses or sugar, 12 lbs; essence of varietyof the beet which is extremely prolific
spruce, 140Z; yeast, i pt. and easilycultivated,and makes excellent food
A very wholesome effervescingbeer made for cattle and especially for milch cows.' The
of molasses and the extract of the spruce fir. sea beet is a perennial and one of the most
Brown Spruce beer is made thus : add valuable plants known for greens. It thrives
to eighteen gallons of boiling water twelve in gardens without any care at all,and is grown
pounds of molasses and fourteen ounces of from seeds which it produces in great abundance.
spruce. Let the mixture cool, and when The season for beets begins about June
lukewarm, add one pint of yeast and set aside 1st and continues throughout the year.
to ferment; in warm weather less yeast will Boiled Beets. " Set in a pan, cover them
suffice. While the fermentation is going on with cold water, place over a good fire and boil
remove the yeast by skimming, and when the till tender. They will require one hour in
fermentation becomes languiid,
which usually summer and three in winter. Beets must not
30 BEGONIA BEVERAGES
be bruised or have the skin broken before dose of belladonna is the dilation of the pupU
being cooked, they
or will lose their color and of the eye ; it also produces a peculiar dryness
most of their good qualities. A little salt add-
ed of the tongue and throat and marked quickening
to the water improves them. When done, of the pulse-beats.
rub off the skin, and split them lengthwiseif BENZINE." A colorless liquid,lighterthan
slice them round if large; butter well petroleum,and obtained from that oil in
young, or process
in the dish, and season to taste with salt of refinement. It is sometimes used as a burn-
ing
and Hot beets not healthy fluid,but is extremely dangerous ; also as a
pepper. are very
if eaten in considerable quantity;they substitute for turpentinein mi.xingpaints, but
any
be sliced when cold, and served in gar.
vine- its chief value in the household comes from its
may
of dissolvingfats,wax and
power paraffine
;
Boil above kind of spot on clothes may be
Pickled (or Canned) Beets." as ; every grease
when done them in jars and cover them removed by it. In using,saturate a woolen
put rag
with salt water. When cool, put the jars and rub over the spot, renewing several times.
very
in a boi'lerfull of cold water ; set on the fire Benzine must never be used near a fire or light
and boil from thirtyminutes, to then of any kind ; for it is inflammable to take
twenty so as
seal them immediately; set the jarsaway in a fire at a considerable distance. Keep it in a
dark, cool closet, and use as required. dark, cool place.

Salad (Beet). Boil in the usual way; when"
BEVERAGES. " Besides wines and malt
cold, peel and slice them; serve in vinegar, liquors, there are various beverages in more or
salt and and little oil. less general use. Several of these are de-
pepper, a I
Stewed Beets. Boil sweet beets I scribed under Beer, and others, such as lemon-
"
young
till nearlydone ; skin and slice them. Serve 1ade, orangeade, orgeat, and sherbet, are given
in a gravy made as follows : Put into a pan
sauce- in their proper places; but there are others still,
two of butter,
tablespoonfuls two of vinegar, which cannot be classified and which therefore it
some salt and pepper, and add one shalot will be mostappropriateto group togetherhere.
minced and a little parsley; set on the fire and Eau SucrS. Sugar and water, a beverage
"
let it simmer twenty minutes, shaking the pan

sauce- made by dissolvingenough sugar in water to
occasionally. sweeten ; it is much used in France, and is
BEGONIA. " A very pretty plant for house considered very wholesome and refreshing. It
gardening. The two best speciesare B. incar- is customary to drink it just before bedtime.
nata and fuchsoidia. The former is an green
ever- Lait Suor6. " Take : "
Milk, sugar, and lemon.
shrub, with thick stems, and large, ing
droop- Milk well boiled with sugar and flavored with
clusters of
pink flowers in winter; it shows lemon. It should be drunk cold.
to great advantage if well cared for,and is one Summer Beverage. Take: Ale, or porter, " "
of the best window plants. The latter is often I bottle; water, lo qts ; brown sugar, i lb;
called coral drop," and
"
resembles the former ground ginger,2 oz.
.somewhat in appearance, but produces in all I. An agreeable and coolingbeverage for hot
.seasons its drooping coral flowers. Plant them weather may be made by mixing a bottle of ale
;n a compost made of equal quantitiesof loam or porter with ten quarts of water, adding a
and leaf mould, with a little sand mi.xed in. pound of coarse brown sugar and two ounces
Put them in the warmest possible situation of ground ginger. Bottle and cork tightly and
where they will get plenty of sun and light; set away for a few days. This is not exactly
but water seldom and sparingly. ginger beer, but if set on ice it is a coolingand
BELLADONNA. PoiSON Symptoms:
"
pleasantlyacid drink.
"
Delirium, drowsiness, feeble pulse,sometimes n. Another coolingbeveragemzyhs made by

faintness and convulsions. Antidotes : Lime mixing half an ounce of cream of tartar in a
water, of which a half tumbler may be given at quart of boiling water, and adding sugar and
a time. An emetic is appropriatein cases in a bit of lemon peel. Strain when cold, and set
which the mistake is recognized soon after the away tillwanted.
poison has been swallowed. ni. Still another excellent summer drink may
Belladonna, even when given in medical be made by bruisingany fruit,such as cherries,
doses, may produce alarming symptoms in in-
dividual
currants, strawberries, raspberries, and the like,
cases, but these disappear spontane-
ously and adding water and sugar to taste ; strain it
on discontinuingthe remedy. after standinghalf an hour, and keep it in a
The name is given to the medicinal extract cool place. By dissolvingfruit jellyin water
of the atropa belladonna^ which is much used and letting it cool, a delicious beverage may be
in practice, in moderate doses. It is prescribed secured.
in certain spasmodic nervous affections,such Whey (acidulous). Take .-Milk, I cupful "
as epilepsyand chorea; for the relief of pain, ; citric acid or lemon juice,a few drops. A
either of the cutaneous or visceral nerves ; for pleasant and wholesome beverage is made by
habitual constipation and incontinence of urine ; adding to a cupful of milk a little solution of
to check certain secretions,and to prevent sup- citric acid,or lemon
puration. juice, which will curdle the
As an anodyne it is inferior to milk. Care must be taken not to add too much
opium ; and the claims made in its behalf as a of the juice: an experiment or two will show
preventativeof scarlet fever are not proven. the necessary quantity.
One of the most strikingeffects of a sufficient Beverages for the Sick.-i. Tamarinds soaked
BILBERRIES BILL OF EXCHANGE 31
in hot water and sweetened to taste make an A stated account is an account which has
admirable jjeveragefor invalids. To be drunk been accepted by both parties. Acceptance
cold. 2. JVitre IVIiey. This is sometimes by tlie debtor need not be e.xpressed in words.
given to the sick to promote perspiration. To If an account is not objected to within a reas-
onable
make : dikite half a pint of new milk with an time after it is received, it is presumed
equalquantityof hot water ; boil together,and in many cases that it has been accepted. {See
of the
while boiling, pour in a dessertspoonful Receipt and Law.)
of nitre. Sweeten it and let the BILL OF EXCHANGE." A bill of ex-
sweet spirits change,
patienttake it as warm as it can be drunk. or draft,as it is often called,is defined

BILBERRIES. A small purplishred fruit to be a written'order,
"
or request, by one son
per-
somewhat whortleberries, but ally
similar to gener- to another, for the payment of money, at
smaller.
They grow upon a good-sized tree, a specified time, absolutely, and at all events.
are very abundant in various parts of the coun-
try, The person who draws the bill is called the
and usuallyripen about the latter part of drawer. The person to whom it is addressed
August or first of September. Whortleberries is called the drawee, and, after he has accepted
of the smaller kinds are sometimes sold as it,tlie acceptor. The person to whom, or to
bilbcn-ics^ but they differ in flavor,the latter whose order the bill is made payable is called
being much more acid. the payee. When payable to the order of the
BILIOUS FEVER." A term appliedto re-
mittent payee, it is transferred by endorsement and de-
livery,
fever,a disease due to malarial poison-
ings. in the same manner as a promissory
note, payable to order (seePromissory Note,)
Symptoms " Resemble those of intermittent and the payee thereupon becomes the endorser,
fever, except that there is no cessation of and the person to whom it is transferred,the
fever,but simply an abatement, or diminu-
tion. endorsee,or holder.
Length of remission varies from 6 to 12 The followingis a common form :
hours. The remission usually occurs in the $iooo.j"Jj. New York, May i, 1S76.
morning. Disease may last fourteen or fifteen "
Thirty days after sightpay to the order of
days, and end in an attack of sweating,or it John Doe, the sum of one thousand dollars,
may merge into low fever. for value received,and charge the same to the
Treatment. Diminish "
tlie fever by giving account of Richard Roe.
cold drinks, sponging the body with cool water, To Messrs. Smith Brothers,
mildly acting upon the bowels with cream of St. Louis, Missouri. "
tartar water. During the remission give ten Here Richard Roe is the drawer and
grains of quinine, and let the patient have Smith Brothers the drawees, and, after they
nourishing broths, raw eggs, and stimulants if have accepted it by writing the word cepted,''
"ac-
much depressed. To complete the cure the and their signatureacross the face of
directions given for patientsconvalescent from the bill, with the date, the acceptors. John Doe
intermittent fever, will be found appropriate. is the payee, and, after endorsement, the endorser.
After this fever, proper care should be taken So many days after sightmeans so many
to prevent a relapse. For this purpose the days after acceptance.
patient should continue to take the Peruvian When the bill is payable at sight,or a tain
cer-
bark for some time after he is well. He should number of days after sight,as in the form
also confine himself to a simple diet,avoiding given,it must be presented to the drawer for
confections,trashy fruits,and all kinds of flatulent his acceptance without unreasonable dela)',
food. The treatment of remittent fever otherwise, in case of non-acceptance, the edy
rem-
should always be confided physician.
to a againstthe drawer and endorser be
may
BILL. " This term is usuallyappliedto what lost. When payable at period after a certain
is legallycalled an account. It is a statement date, it need not be presented by the holder
in writing of the items of goods sold to, or for acceptance until then, although it is advisa-
ble
work done for, another person. to present it without delay,as thereby,if
It may be in the followingform : accepted, the additional security of the ac-ceptor
New York, May 9, 1876. is obtained, and, if not accepted, the
Mr. John Doe, drawer and endorsers become liable immedi-
ately.
1876. To Richard Roe, Dr. When the drawee refuses to accept the
April I, To binding 3 vols, in bill,it should be protested {see Protest, under
cloth,at 75c %z 25 Law) for non-acceptance, and notice thereof
April 1 5, To 2 packages of ter
let- given to the drawer and endorsers, in the same
paper, at $2 Ji^ 400 manner as in case of non-payment of a promis-
sory
note. {Which see.) Bills payable at sight,
?6 25 or a certain time after date, or after sight,are
An account like the foregoing,rendered entitled days of grace,
to to but in nearly all of
a debtor,is usuallytermed a bill. the States, bills payable on demand are not.
An is detailingthe Bills of exchange
open account an account are governed by the same
transactions between rules, with regard to
persons having mutual negotiability,transfer,
dealings,of which the balance has not been endorsement, presentment, and notice of payment,
non-
struck, or an account which has not been cepted
ac- as promissory notes. {^SeePromis-
sory
by both parties. Note.)
32 BILL OF FARE BIRDS
BILLOFFARE. (6"^^Breakfast, LuNCH, Fruits. plums, prunes, quinces, sins.

rai-
Dinner, Supper, and Tea.) Apples, bananas, ries,

blackber- Nuts.
1^^ Bills of fare are annexed for each son,
sea- dates, figs, grapes, ons,
lem- Black walnuts, chestnuts,
articles in in New York. peaches, hazel nuts, shell barks.
showing market oranges, pears.
The New York market represents a fair age

aver-
IV. WINTER.
for the most thicklypopulated parts of the
country. Readers elsewhere will, of course,
December, January, February.
have to allow for local differences. The cles
arti-
in each in alphabeticalorder. Shell Fish. until Dec, woodcock
group are til
un-
Feb.
bits
Clams, mussels, oysters,
I. SPRING.
scallops,
tenjpins, turtle.
Vegetables.
March, April,May. Fisk, Artichokes, beets, dried
Sltell Fish. Gaine. beans, broccoli, cabbage, car-
rots,
Bass (black and striped),blue
celery,macaroni, onions,
Clams, hard crabs, lobster, Ducks and until May fish,cod, eels, flounders, had-
dock,
geese parsnips,potatoes (sweet and
mussels, oysters, prawns, lops,
scal- ist, pigeons,plover, snipe, muscalonge, perch, pick-
erel, wliite),rice,salsify,turnips,
shrimps, terrapins,tur-
tle. squabsi after April. pike, salmon, skate, winter squash, all canned
smelts, sturgeon, white fish. fruit.
Fish. Vegetables.
Meat,
Fruit.
Bass (black, striped and Beef, mutton,
Asparagus, Jerusalem chokes,
arti- pork.
sea), blue fish,cod, eels, had-
dock, Apples, bananas, cranber-
ries,
lettuce, potatoes dates, figs,ginger,lem-
ons,
halibut, herrings, mack-
erel,
(sweet and wliite), radishes, Poultry.
muscalonge, pickerel, oranges, pears, prunes,
spinach, sprouts, watercrcss- raisins. All kinds of canned
pompan, prawns, salmon, shad all the vegetables of
and
Capons, chickens, ducks,
es, fruits,and compotes of dried
(North River), sheepshead, geese, turkeys-
the Winter list. fruits.
shrimps, skate, smelts, soles,
Garne.
turboi, trout (brook, lake and
salmon. Fruit. Nuts.
(May to July;. Brant until May, duck, wild,
until May, and wood duck til
un- Almonds, black walnuts,
Meat. The Winter list,with the
addition
Jan., geese until May, prai-
rie butternuts, cocoanuts, lish
Eng-
of pie plant, pine-
apple,
Beef, Iamb, mutton breads,
sweet- chicken, ruff grouse, snipe, walnuts, filberts, pecan
strawberries.
veal. venison until Feb., quail,rab- nuts, shell barks.
Pmdtry. Nuts.
BIHD'CAGE. " The sma^'êr such
bird-cages,
Capons, chickens, ducks, The Winter list,with the for instance as are used
canary for
birds, are
geese and turkeys. addition of Brazil nuts.
usuallymade entirelyof wire ; those of larger
sizes,for mocking-birds,pa/rots,and the like,
II. SUMMER.
are made partlyof wire and partly of wood.
They should be kept scrupulouslyclean, neglect
June, July, August. this pointoccasioningthe loss of many
on
Shell Fish
I Ga9?ie, pet birds and the injury of others ; and in
Clams, soft crabs, lobster, Snipe, woodcock after Julv order to ensure this,they should be washed
'
turtle in August- 3-
V
every day, and dipped occasionallyin lime-
egetables.
Fish. water. Whatever the bird that is kept in finement,
con-
String beans, beets, bage,
cab-
cauliflower, carrots, the bottom of the cage should
Bass (black and sea), blue
fish,eels,flounders, haddock, com, cucumbers, egg plant, always be covered with clean gravel and sand,
herring, mackerel, lettuce, macaroni, okra, on-
ions,
lonce, salmon,
miisca-
sheepshead, green peas, potatoes,

and they should be put in fresh every few
tiirbot,trout (brook, lake and rice,radishes, summer squash, days. Sand not only affords a more natural
salmon). tomatoes, turnips. and pleasant footing for the birds, but they
Fruits.
also obtain from it certain substances which
Meai.
Apples, apricots, cherries,
Beef, lamb, veal. currants, gooseberries, grapes, they seem to medicinally,and without
use
mutton,
lemons, oranges, which
peaclies, it is impossible for them to remain
pears, pineapples, raspber-
ries, for any length of time.
Poultry.
strawberries, imported
healthy in confinement
Chickens, ducks. dried fruits. Most are now made with removable
cages
bottoms, which greatly facilitates the ing
clean-
III. AUTUMN. of them and the introduction of food.
When the paintbegins to wear off a wire cage,
September, October, November. it should at be repainted,or it will soon
once
SJtell Fish. Game. rust away.

Clams, soft crabs, lobster, BIRDS."The flesh of birds differs from
Brant, duck, goose Sep. to
mussels, oysters, scallops,tur-
tle, that of most four-footed animals, chieflyin
May, prairie chicken, ruff
terrapm.
grouse Sep. to Jan., venison the relative quantityof fat and in the quality
Fish. until Feb., quail and rabbits
of the juices. The fat of birds is generally
Oct. I to Jan. I, snipe, wood-
cock
Black bass, blue fish, floun-
ders,
mackerel, muscalonge, July 3 to Feb. i. found by itself,just under the skin, and in
perch, pickerel, pike,salmon, various parts of the interior of the body ; and
sheepshead, skates, smelts, Vegetables. it has a flavor which is not agreeable,it
as
soles, sturgeon, trout (brook,
lake and salmon), white fish. enters but little into the food of man. The
Artichokes, beans, (Lima
Meat.
and other sliell-beans)beets, juicesare deficient in red blood, and have a
broccoli, cabbage,cauliflower,
mor^ delicate flavor than that of adult animals,
Beef, lamb, mutton. carrots, celery, com, bers,
cucum-
egg-plant, lettuce, maca-
roni, but do not differ greatlyfrom those of young
Poultry.
okra, onions, potatoes animals. The flesh of fowls differs little in
Capons, chickens, ducks, (white and sweet),rice,squash,
turkeys. structure from that of animals,and is quite as
geese, tomatoes, turnips.
BISCUITS 33
rich nitrogenous or flesh-formingelements,

In to prefer beef or mutton as a permanent diet,
in fat and salts. It is than
but is
relatively poorer to any real deficiencyof nutriment as a
regarded as a lightfood, better fitted for invalids food. It IS in reality

one of the most nutritious
than strong men, or as an adjunct to other of foods, and could enter with advantage more
kinds of flesh ; but this is due rather to its largelyinto the family diet.
delicacy or absence of flavor,which leads man The flesh of all birds is sufficiently
similar to en-
able
us to it readilyfrom
distinguish other kinds should always be sifted. The oven too should
of meat; but there are also very appreciabledif-
ferences
be carefullylooked after, for upon its being of
according to the nature of the bird, the right temperature will depend much of the
its breed and feeding. The flesh of the domestic success of the baking.
fowl differs very greatly, both in fulness and deli-
cacy Flavored Biscuit. " Make biscuits as in rections
di-
of flavor, in different specimens ; and the for French, Hard, or Soda, and flavor
flesh of a graminivorous is easilydistinguished with any kind of essence, or with orange or
from that of a carnivorous bird. The flesh of the lemon peel grated.
former is always wholesome and agreeable,while French Biscuit. Take:-Y\o\a, 6 lbs ; butter,
"
that of the latter is almost invariablyrank and 6 oz ; milk, y, pts ; sugar, i yi teaspoonfuls;
l
disagreeable. The flavor of wild birds is fuller 6 yeast, % gi'lof distillery \ pt. of
eggs, ; or
and stronger than that of the domesticated bird, home brewed.
and the flesh is richer in nitrogenous and Take six pounds of flour ; six ounces of butter ;
generallypoorer in fat-producingmatter. The a pint and half of new
a milk; a cup and a half of
structure is also closer and firmer,so that in sugar ; six eggs and % gill of brewers or ""
the fresh state it is regarded as hard and tough ; pt. home brewed yeast. Melt the butter in the
and it is desirable,and sometimes necessary, to milk ; beat the eggs and add them. Then add
allow decomposition to commence, in order all the other ingredients,mix thoroughly,set it
to cause a separationand softeningof the fibres. to rise,and when very light mould
"into small
While a domestic fowl, therefore, is usually biscuits,
and bake tillbrown in a quick oven.
eaten quitefresh, a wild fowl is kept for many Graham Biscuits. "
Take i-Gxiiîcm flour,3
days or even weeks, before it is cooked. The cupfuls; white flour, i cupful; milk, i y, cupfuls;
ilesh of the male bird, whether domesticated or lard, 2 tablespoonfuls ; sugar, i tablespoonful;
wild, generallyhas a fuller flavor than that of the soda, I teaspoonful ; cream-tartar, 2 fuls
teaspoon-
female ; and the capon retains some of the ; salt,Yi teaspoonful.
strengthof flavor of the male bird with much Take three cups of Graham flour ; one cup of
of the delicacyof the female. {See Poultry. white flour ; and
cupfuls of milk ;
one a half
For Pel Birds see their names.) two tablespoonfuls lard ; one tablespoonful
BIRTH. {See Infant.) of white sugar ; one teaspoonful soda ; two
BISCITITS. In making biscuit great teaspoonfuls cream-tartar half
"
care ; a teaspoonful
must be taken to get the exact proportions of of salt. Rub the soda and cream-tartar into
the several ingredients, too much or "too the flour and sift all together before they are
little of soda or of lard inevitablyspoils them. wet; then add the salt and next the
sugar;
The flour used should be the best and at least lard, rubbed rapidly and lightlyinto the pared
pre-
i/iree months old it is almost impossible to flour; and in the milk. Knead
; lastlypour
Biake lightbiscuits with new flour. The flour the dough rapidlyand with as few strokes as
BLACKBERRIES BLACK FISH 35
varieties have begun to be regularlycultivated in the sugar into the boilingjuice,stirring

rapidly
the garden. The choicest of these are the all the while ; it will hiss as it falls in and melt
Ldwtoii, Kittati)iny, W'ilson^s early, and Dor-

chester.very quickly. Withdraw the spoon when you
The Wilson's Early ripens ten days to are sure the sugar is dissolved. Let tlie jelly
two weeks earlier than any other variety; the just come to a boil, and take the kettle from
Dorchester follows closely after it, and is a the fire instantly. Roll your glasses or cups
much sweeter and finer-flavored fruit ; but the in hot water, and fillwith the scalding liquor.
"
Lawton largestand
is the best that cultivation The jellywill "
form at once. Set the cups in
has yet produced. The wild varieties are the sun, and as the contents shrink, fillup one
much smaller than these, have more seeds, from another. When fullysettled, put brandied
and not nearly so rich
they tissue-paper
a overflavor
the top of each glass,paste
; yet even
make jam, jelly,puddings and the a thick paper over

excellent it,and keep in a dry place.
like. Blackberries begin to ripen about the Blackberry (Stewed, Nantucket.) Take "
loth of July and last tillthe ist of September ; good ripe blackberries and put them in a pre-
serving
they are at their best, however, from about the kettle without water ; heat slowly and
micldle of July to the middle of August. stew until cooked. Allow a heaped spoonful
Eaten at this time, cold, with sugar and cream, of flour to every quart of fruit ; mix a little
they are only inferior to strawberries in flavor, sugar with it stir it in and stew until it thick-
ens.
,
and quite as wholesome. {See Compotes, Pour into moulds and place on ice. This
Jam, Jelly, Pies and Puddings.) is a delicious dessert, with cream and sugar.
To Dry. Dry carefullyin the sun, like ap-
"
ples, Blackberry Syrup. Take: Blackberry " "
and keep in a cool, dry place. This is a juice,I qt ; loaf sugar, ^ lb; nutmegs, cinna-
mon,
cheaper way than any other of preserving
them, and allspice,% oz each ; cloves, i table-
and they make excellent pies. spoonful; brandy, Yz pint.
Blackberry Cordial. Put the berries in a " Take one quart of blackberry juice; half a
kettle over the fire,with a very small quantity pound of loaf sugar ; quarter of an ounce each
of water in the bottom of the kettle ; let them of nutmegs, cinnamon, and allspice ; a table-
boil soft. Strain them through a bag, pressing spoonful of cloves. Pulverize the spice,and
them hard, until the juice is all separated from boil all for fifteen or twenty minutes. When
the seed. Put the juice on the fire again, cold, add half a pintof brandy. This is excel-
lent
and sweeten to the taste with white sugar; for summer complaint and cholera.
throw in a httle bag of stick cinnamon. Let it Blackberry Vinegar. Put the berries into "
boil half an hour; take it off, and stir in a stone jar,and mash them thoroughly; add
enough brandy or whiskey to make it of the enough cider-vinegar to cover it well ; stand in
desired strength. Bottle when cold and seal the sun all day and in the cellar all night,stirring
with wax. well now and then ; strain,and put as many
Blackberry Jam. " To each jar as were
pound of berries
in it before, pour the berries in the
allow a pound of sugar. Mix them well togeth-
er strained vinegar over them, mash, and set in
and let them stand half an hour ; then boil the sun all day ; strain a second time next day
slowly,mashing them and stirring frequently.To each quart of this juice add one pint of
When they have boiled half an hour, take a water and mix ; then to each three pintsof this
little of the syrup up in a cup and set it in a mixed juice,add five and a half pounds of
dish of cold water; if it shows the consistency white sugar. Place over the fire and stir until
of stiff jelly, take the whole from the fire, if the sugar is dissolved. Let it come to a boil;
not, boil till it does. remove the scum; and then take off and strain.
Blackberry Jelly. "
The following
is strongly Bottle while warm, and seal with wax.
recommended by "
Marion Harland :
"
Put the BIiACK FISH.^ " The name popularlygiven
berries in a stone jar; set this in a kettle of to tautog. It abounds all along the Atlantic
tepid water, and put it upon the fire. Cover coast from Long Island to Maine, and though
up tightly,and let it boil until the fruit is somewhat dry in flavor,is a favorite for cook-
ing.
broken to pieces; strain, pressing the bag (a Some do not like it boiled,but it is one
coarse, stout one) hard, putting in but a few
handfuls at a time, and between each squeezing
turning it inside out to scald off the pulp and
skins. To each pint of juice allow a pint of
sugar. Set the juice on alone to boil, and
while it is warming divide the sugar into
several different portions,and put into shallow
pie-dishes or pans that will fit into your ovens ;
heat in these,
opening the ovens now and then
to stir it and prevent burning. Boil the juice of the best of fishes for baking. It is generally
exactly twenty minutes from the moment it found alive in market, weighs from one to five
begins fairlyto boil. time
By this
the sugar pounds, and is in season
from June to Decem-
ber.
will be hot you cannot bear
so your hand in it. Those weighing about a pound are best
Should it melt around the edges do not be edalarm- for frying; and for baking those weighing three
; the burned parts will only form into lumps or four pounds are the choicest. For cooking,
in the liquidand can easilybe taken out. Throw See Bass and Blue Fish.
36 BLACKING BLANC-MANGE
BLACKING Can generally be bought by putting them in cold water, ing

bring-
plished
cheaper than it can be made at home. The to a boil,and then plunging in cold water.
followingrecipes,however, are excellent : BLANC-MANGE (Almond)." 7a^(? .-Milk,

Harness (Blacking for). TaJte:-Munon
"
suet, I qt ; gelatine,i oz ; almond, 3 oz ; rose-water, I
2 oz ; beeswa.x, candy, 6 oz
6 oz tablespoonful,
; sugar white a cupful. ; soft sugar, }i of
soap, 2 oz ; indigo, I oz ; turpentine,I gill. Take one quart of milk ; one ounce of gela-
tine
An excellent blacking for harness is made by ; three ounces of almond (with three or
melting two ounces of mutton suet with six four bitter ones them) blanched and
among
ounces of beeswax ; add six ounces of sugar pounded in a mortar, with a tablespoonfulof
candy, two ounces of soft soap dissolved in rose-water ; three fourths of a cup of white
water, and one ounce of indigafinelypowdered ;
when melted and well mixed, add to the whole
a gillof turpentine. Apply with a sponge and
polishwith a dry brush.
(Blacking for). Taie .-Ivoryblack, 3
Shoes "
oz molasses, 2 oz ; sulphuric acid, i oz ; gum

:
arable,i oz ; sweet oil,i teaspoonful; vinegar,

ipt.
Mix three ounces of ivory black: two ounces
of molasses ; one ounce of sulphuric acid ; one

ounce of gum arable dissolved in a little water ;
Blanc-Mange Mould.
a tablespoonfulof sweet oil ; and a pint of
vinegar. Stir togetherthoroughly. This will be
liquidblacking. It may be made into a paste by Heat the milk to boiling;turn in the
sugar.
putting in only a little more than half a pint of gelatine,which should have been previously
vinegar. soaked for an hour in a cup of the milk ; add
Stoves (Blacking for). " Take .-Black lead, the pounded almonds, and stir all together ten
"2 lb ; eggs, whites of 3 ; sour beer or porter. minutes before puttingin the sugar. As soon
Mix half a pound of black lead with the whites as the gelatinehas dissolved, remove from the
of three eggs, well beaten ; then dilute to a thin fire ; strain through a thin muslin bag,pressing
paste in
by stirring sour beer or porter. Apply hard to get the flavor of tlie almonds ; wet a
with cloth or brush, and rub with dry brush. mould with cold water, pour the blanc-mange
BLACK LBAD. " A familiar substance, into it,and set in a colflplace tillsolid.
much used for givinga black, shiny appearance Arroiwroot Blanc-Mange. " Take root,
.--Arrow-
to grates, fenders, stoves, and other articles of 4 tablespoonfuls; milk, i pt; sugar, and
cast-iron furniture. Notwithstanding its name, some flavoring
essence.
it has no connection with metal Uad; it is sim-

ply Wet four tablespoonfulsof best Jamaica
a mineral substance dug out of the earth in arrowroot with a little cold water ; pour over it
many parts of the world, in lumps, and reduced one pint of boilingmilk, stirring all the time ;
to powder for household use. There are eral
sev- sweeten and flavor (with any sort of essence)
qualitiesof black lead, but the highest in to taste. Turn it into the sauce-pan ; stir stantly
con-
price is the cheapest ; the poorer kinds are while it just comes to a boil ; then
much adulterated, and there is no known stance
sub- remove from the fire,
turn into a mould, and set
the addition of which does not impair where it will cool. Serve cold with sugar and
the quality. The test is to observe the ness
bright- cream.
of the polishit will give with least trouble. Chocolate Blanc-Meinge "
Takc:-'M{\k. i qt;
BLACK PUDDING." A kind of sausage gelatine,i oz ; eggs, 3 ; grated chocolate, 4
very popular in Scotland, made of hogs' blood tablespoonfuls; sugar, nearly a cupful; vanilla,
with groats and various kinds of herbs such as 2 tablespoonfuls.
onions, shallots, thyme, sage, garlic,marjoram, Take a quart of sweet milk; one ounce of
and parsley,to which lumps of fat are added. gelatine,soaked in a cup of the milk an
The whole is inclosed in a piece of the intestine

; three eggs, and yolks beaten hour whites
of the pig and separately; four heaping tablespoonfuls of
boiled, but it is usual before
eatingit,to cook it further by fryingit,with or grated chocolate ; not quite a cupful of sugar;
without previouslywarming it by immersion in and two teaspoonfuls of vanilla. Heat the
hot water. When quite fresh, black puddings milk to boiling ; pour in the gelatineand milk
are savory and agreeable: but as blood poses
decom- and stir until it is dissolved. Stir the sugar
rapidly,they are liable to become tainted into the beaten yolks ; then beat the chocolate
before being cooked, and when still apparently into this,and pour slowly upon the mixture the
fresh, and if kept long after being cooked, they boiling milk, stirringsteadily until all is in.
lose their pleasant flavor and become sour and Return the whole to the saucepan and heat
acid. The negroes of the Southern States make gently, stirringcarefully,till it almost boils.
"
a preparation similar to this in hog-killing Then remove from the fire,turn"
into a bowl,
times. and whip in lightly and brisklythe beaten whites
BLANCHING (French, Blanche)." To der
ren- with the vanilla. Pour off into moulds, and set
white ; also to remove hulls or skins from away to cool.
vegetables, etc., as almonds. It is accom- Cornstarch Blanc-Mange. " Taie .--Corn-

BLANKET BLEEDING 37
jar now and then for

starch,3 milk, one
oz ; qt ; sugar, 2 tablespoon- well shaken in a stone
fuls ; lemon peel. three days ; then allow it to settle and, when
Put two tablespoonfulsof sugar, a few pieces it is drawn off clear,steep the cloth in it for
of lemon peel and a quart of milk (having reserved thirty-six hours, and then wash out in the
one gill)over boiling water ; when ordinary manner.
a film covers it pour in the gill of milk in Wool. In bleaching wool itis necessary first "
which the corn starch has been to free itfrom its natural this is done by
smoothly grease;
mixed it for five scouring it with water mixed with stale wine.
; stir until thick and leave
minutes cook In using alkaline lyes for this purpose, great
to thoroughly. Pour into a
mould wet with cold water. Serve cold with caution must be used ; for though wool is in-
soluble
and cream. in water it is capable of being dissolved

sugar
Moss Blanc-Mange. Take: Irish moss, " by a strong alkali. Sulpliurous acid,
I teacupful; milk, 3 qts; sugar; flavoringes- sence. or the vapor produced by burning sulphur, is
likewise employed for whitening wool.
Put a teacupful of Irish Moss into a dish BLEEDING. The ordinarycases of bleeding "
and boiling water it; leave it to which come from cuts and similar accidents are
pour over
stand about ten minutes. Then wash it out treated of elsewhere (^seeCut.s); but it is very
and throw it into cold water to rinse it. desirable that every one, even children,should
Put it into about three quarts of milk, and understand that in all cases of severe bleeding
boil ten minutes or till it thickens. Add sugar, the only thing which can be safelydepended on
and flavor to taste. Strain through a very

fine sieve or cloth into the moulds and set
away to cool.
Rice-Flour Blanc-Mange. Take .--Ground "
rice,4 tablespoonfuls; milk, i qrt ; eggs, whites

of three ; sugar ; lemon.
Wet four tablespoonfulsof ground rice and
a pinch of salt with a little milk, and stir into
with
a quart of boilingmilk. Sweeten to taste
refined and flavor to taste with lemon.

sugar,
Boil eightminutes, stirring all the time, then cool
it,and add the whites of three eggs whipped to a
froth. Replace it on the fire,and stir con-
stantly
tillboilinghot ; then turn it into moulds
and set away.

"This is an excellent dish for
the sick. Finger Pressure.
WTieat-Flour Blanc-Mange. " Make same

is pressure. Pressure of any kind properly
as cornstarch or rice-flour blanc-mange.
BLANKET. "
Bed blankets are of various applied will do ; but if nothing else is at hand
and the bleeding is rapid,press your fingeron
sizes and qualities.In buying get them amply into the bleeding place (as shown in the cut)
or
large,as nothing is more uncomfortable than
and keep it there till you can have assistance.
scant bed-clothes ; the large blankets are best
A vessel-compressor,"
"
or tourniquet,"md^y "
also,because they are generallymade of better

of wool than the smaller To be
be applied with much good, if the bleeding be
kinds ones.
durable, blankets weight,a closeness must have anywhere below the middle of the thigh. It is
hardly likelythat in sudden emergencies the
of fabric,and a sufficient quantityof wool in
in
instrument speciallymade for the purpose will
them ; it is necessary therefore choosing
to look not merely at the nice appearance of
the pile,but also to the weight and texture.
Fine blankets are made stouter and heavier

than coarse ones. Horse blankets are made
of cheap wool and are woven very closely.
BIiBACHING. " The process by which
colors or discolorations are removed from fabrics
and raw materials and their natural whiteness
restored.
Linen and Cotton. "
When cotton and linen
are discolored by washing, age, or lying out of
use, the best way of restoring their whiteness
is to spread them out on the grass and expose
to the dews and winds. If a quicker process
is desired, soak the cloth twelve hours in a
lye made by dissolvingone pound of soda in a Stick Tourniquet.

gallonof boiling hot water ; then boil for half
an hour in the same liquid. A mixture must be at hand, but a substitute may be readily
con-
trived
be made of chloride of lime with thus Tie tightly,

at some littledistance
now eight :"
times its quantity of water, which must be above the wound, a pocket-handkerchief or
38 BLISTERS BLOODROOT
cravat once or twice passed round the limb ; a means of introducing

medicinal ces;
substan-
fords
then, obtaininga pieceof tough stick, push it morphine,for instance,sprinkledon this
under the handkerchief, and, by turningthe raw surface,is quicklyabsorbed,and patients
stick, twist the handkerchief more and more may be thus relieved when direct remedies
until the bleedingceases. As soon could not be employed,as in violent colic or
tightly, as
this result has been attained,fasten the stick cholera. {See Morphine.)
Dress
by another handkerchief tied round stick and To a Blister. " Great care must be
taken in dressinga blister; unless perfect
limb together. This rude tourniquet may save
life not unfrequently, by enablingthe injured cleanliness is observed, an unhealthysore is
person to be transported even for some distance, liable to be the result. Spread thinly, on a
without fear of further bleeding. linen cloth,an ointment composed of one third
Lungs (Bleeding at the) The escape of beeswa.x to two thirds of tallow ; laythis upon
"
blood from the mouth, from the throat or

lungs,a linen cloth folded many times. With a sharp
is of littleconsequence when due to some dental pairof scissors make
acci- an aperture in the lower
cause, but when of frequentoccurrence part of the blister bag,with a little hole above
it is an indication of lung or heart disease. to giveit vent. Break the raised skin as little
Treatment. " Strict rest in bed with the head as possible.Lay on the cloth spreadas directed.
raised ; light diet and ice-cold drinks ; mustard The blister should be dressed as often as
to the chest ; alum, in doses of 20 grainsfor an three times in a day,and the dressing removed
adult,once in two hours. A teaspoonful of salt each time.
in water is a popular household remedy. BLOOD (as Food). Blood consists of two
"
Nose (Bleeding at the).^This is rather parts, coaguliim or clot, and the serum,
beneficial than otherwise, if not too profuse.and soon after it is drawn it separates into
When it requiresto be stopped,apply cold these spontaneously.The coagulum is the
water, ice,or cold keys to the back of the neck; part that becomes solid and has the red
throw back the head and raise the arms. If color ; it is very analogousto flesh and possesses
this does not stop it,dissolve a little alum in almost equal nutritive properties.The serum
water and squirtit up the nostril with a small IS nearlyidentical in substance with whites of
syringe. Should this fail, send for the doctor. eggs, and like it coagulatesby heat. The
It is not desirable to plug the nose, as the blood of animals is used as food,and is extremely
bleedingfinds its way to the top of the throat. digestible and wholesome, that of the "
Make a roll of paper an inch long, and as hog and o.\ is used for making black puddings;
thick as a lead pencil, and crowd it, bent,under but there is a strong popularprejudice against
the upper lip. A chronic tendencyto nosebleed it which has prevented its coming into general
may be permanentlycured by bathingthe use. Dr. Edward Smith, in his book on
neck with cold water every morning. Food," observes that this prejudice
"
is formed
Stomach (Bleeding at the). It is a start-
"
ling partlyontheprohibitionto the Jews as contained
sightto see a person vomitingblood,but in the Old Testament, and partly on the common
this is not always dangerous. It usuallybelief that blood may be diseased without showing
may
be checked by lyingon the back and taking any signswhereby the disease mightbe recognized.
occasional small draughts of iced water or "As to the former,"he says, "it may
lemonade. If the vomitingis severe, give two be scarcelynecessary to add, that we eat a
teaspoonfuls of vinegarand one teaspoonful of portionof blood in every kind of flesh, and that
Epsom salts in a wineglassof cold water, re- peatingeven when the animal is killed by cutting his
the dose every half hour tillthe bleeding throat after the Jewish fashion,it is not possible
stops. to extract all the blood from the body,
BLISTERS. "Those which are caused by and that even the Jews must eat some of it.
burns or scalds are treated of in their proper Moreover, blood contains nutritive elements
places. (See Burns and Scalds.) Blisters of gi'eatvalue,and is inferior only to the flesh
are often produced purposelyin medical practice which is made from it. If there be any . . .
on the principle that morbid action in one ground for fear lest diseased germs should
part of the body may be relieved or removed by exist in the blood, it may be set aside by the
counter-irritation in another and neighboringconsideration that a temperature of 212" (that
part ; but it is not well to apply them except of boiling) if freelyapplied, will suffice to
under a physician's advice. Many substances destroyall known elements of disease,and that
will produce a blister, such as mustard, iodine, blood when fresh and so cooked may be eaten
and croton-oil ; but the powder of the dry can- with impunity. I think it would be folly to ob-
ject
tharis,or Spanishfly, operates rapidlyand with to the use of blood as a food under proper
certainty, and is now almost invariblyused. restrictions, one of which should be that the ani-mal
The plaster of Cantharides is usually ed
employ- from which it was taken should not be in a
as a blister. It should be allowed to remain state of disease." {See Black Pudding.)
in contact with the skin about twelve hours. BLOODROOT." Poison ; Symptoms, thirst,
After its removal vesication is promoted by the faintness, dimness of vision ; Antidote: Emetic.
application of a poultice. A perennial
"
plantof the poppy familywhich

Cantharidal Collodion is often used and re-quires grows throughoutthe United States,and flowers
simply to be painted upon the skin. beautifully in March and April. When any
The raw surface produced in this manner af- part of the plant is broken a juiceflows out
BLOUSE. BOILING 39
which is of a deep red color, hence its name. BOILING. " This consists in keeping the
is much used in medicine. It is dried food for a suflicient time in water heated to the
The root
and pulverized,and adminstered while fresh, boilingpoint; if the water does not quite boil,
either in the powder or in pillsprepared from it, it is called simmering. Most meats, to be prop-
the latter being preferable. A decoction is perlyboiled, should be put over the fire in ing
boil-
also made from it,in many parts of the try;
coun- water ; but fowls and white meat generally
but it should be used sparingly in any requirethe water but a littlewarm, that the heat
form. It is an acrid narcotic and emetic, and may penetrate graduallytothecentre. All cooks
over-doses have proved fatal in some cases. should understand that water is converted into
The diseases it has been
for which found most steam by being heated to the boiling point
useful coughs, colds, croup, and fevers : (212"),and that heat employed in the effort to
are
but it is also good for typhoid,pneumonia, scar- latina, raise it above that point is simply wasted. Some
rheumatism, jaundice,dyspepsia,etc. imagine that by using much fire,and causing
BLOUSE. {See Sacque.)
"
the water to bubble much, it is made hotter in
BLUEFISH. Abound along the North
"
American coast, and are known as "snapping

mackerel," or blue mackerel," in Virginia,as
"
"
Grecnjish;" in Carolina, "Slapjack," and in
Philadelphiaas " Taihrs."
Iron Boiler.
proportionto the noise it makes ; but this only

causes the water to evaporate, orboil away ter,
fas-
In season from June ist to the end of Octo-
ber without making it any hotter, and as the
: weight from two to six pounds. lent
Excel- cooking of the meat depends upon the temper-
ature,
when and not on the quantity of water, the
fresh, they soon grow strong and
rancid. meat will not be done any sooner by boiling
Baked Bluefish." Stuff the fish with a dress-
ing but
f.ist, on the contrary will in many cases be
made of about two cups of bread-crumbs, hardened on the outside, and longer in cooking.
is not
a little fat pork chopped fine, one egg, By too rapidboiling also, the meat only
plenty of parsley,and pepper and salt, mixed rendered harder, but its savory juicesare to a
well together; then sew the fish up. Fry a great extent evaporated and lost. The great
the gravy ; add half a art of boiling, therefore,for economy and good
piece of pork to extract
teacup of hot water; lay the fish in, sprinkle cooking,is to keep the water just under the
it over with flour and put small lumps of butter boilingpoint ; and after it once boils, surpris-
ingly
over it ; bake one hour, basting often. Dish littlefuel will be required to do this. Cooks
the fish ; add a little water and flour and butter should also bear in mind that boilingmeats for
to the gravy ; let it boil up once, and turn it soup, and boiling them for solid food are entirely
over the fish ; garnish it with sHces of lemon, different processes ; and that they can-
not
or grated horseradish. have in the same pot a well cooked piece

Boiled Bluefish. Put the fish in a kettle, of meat, and a supply of nutritious broth.
"
The
cover with cold water ; add five stalks of parsley, process for obtainingone is in fact diametrically
a middle sized onion sliced, salt, and three oppositeto that required for the other. If tlie
tablespoonfuls vinegar.of For a fish ing

weigh- object be to make a good soup, the meat should
five pounds, boil half an hour, and for one be cut in pieces,put in plenty of cold water,
of eightboil three quarters of an hour. Serve raised graduallyto the boilingpoint,and then
with drawn butter and eggs, or with lemon boiled well and long. {See Soup Digestor,
sauce, or with anchovy, caper, matelote, or tomato. in article on Soup.) The solid residue after
this is will be about
done as nutritious as
Broiled Bluefish. Split in the back, and a pieceof If on the other hand a well
"
sponge.
clean ; spread melted butter over it inside and cooked pieceof meat is desired, it should be
the water is boiling,
out ; set the flesh side to the fire and when
first, put whole in the pot when
this is browned turn the other side ; a fish and kept just under the boilingpoint till done;
this be used
weighing three pounds will take half an hour to the liquid after process may as a
broil. When done rub a little more butter on, basis for soup.
season with salt,and serve
pepper at once. and In boiling vegetables,some require so/i
Fried Spht in the back, clean water
Bluefish. " and others'hard{i. e., containing lime
thoroughly,and wipe dry ; then dip the fish in salts). Soft water has a greater solvent
milk, let it stand five minutes to dry, roll in power than hard, and when the object is to
flour, and fry. Another way is to wipe the extract the juiceof vegetables,as in making
fish dry, after cleaning,dip in beaten be used ;
egg, roll tea barley water, soft water
or must
in bread-crumbs,and fry. The latter is espe-

cially but when the juices are not to be extracted
nice. but preserved in the vegetable, then hard water
40 BOILS. BOOTS AND SHOES
should be used with a the vege- and

littlesalt,
tables into very small pieces, and boil all day over a
put in when it is
boiling.Vegetablesto slow fire. Strain before using.
be digestible should he boiled thoroughly ; and BONE-FELON. A collection of matter "
some recommend boilingthem in two waters. formingbeneath the periosteum (the covering
In the case offish,as firmness after boilingof the bone) of a jointof a thumb or finger.
is a desirable quality, hard water is decidedly As the periosteum resists its working its way
the best, salt should, therefore, always be put outward, there are few things which cause so
into the water in which the fish are boiled and much sufferingwhile it lasts,and if allowed to
should not be put in until the water boils. (See have its own way, it may end in the loss of
Warren Cooker. the jointaffected and thus deform the hand
for life. Its coming is manifested by a peculiar
keen throbbing, and persistent
thrilling,, pain;
and, at this stage, progress may perhaps be
arrested by soaking the part in a mixture made
by dissolvinga tablespoonful of saleratus in
half a gill of vinegar. Let it be used as hot
as can be borne, and repeat as often as the
pain returns. Paintingthe part with tincture
of Iodine,and then placingthe fingerfor ten
or fifteen minutes under a stream of cool water
has been recommended. If matter has actually-
collected,however, it 7itust be lanced at once
down to the bone. This gives relief in an
hour, which well repays for the suffering caused
by the operation, which is really less than what
is endured in a minute from the felon itself.
Fish Kettle.
If allowed to go on, the felon not unfrequently
destroysthe bone, before coming to the surface
and thus causes from two to six weeks of
BOILS. {See Absces,s.) intense suffering and a life-long deformity. In
BOLOGNA-SAUSAGE." A largekind of such a case warm poulticesshould be constantly
with a view of lesseningthe
sausage, made in a peculiar way, and so named applied,
because manufactured first at Bologna,Italy.agony.
They are made of dry,preservedmeats ; and BONED FOWL Chop up and pound in a
"
their nutritive value is much greater than that mortar i lb white veal, i lb fat pork, A box
of fresh sausage, since they are composed of mushrooms, 2 tablespoonfuls parsley, \ nut-
meg,
meat entirely.Their flavor is agreeableand white pepper and salt, i teaspoonful

varied with garlic and cloves; and their nutri-
tive powderedthyme, and the raw yolksof 3 eggs.
value is equal to three times their weight Cut I lb of fat salt pork into filletshalf an inch
of fresh meat. They are eaten raw, but care square ; cut also the remains of a cold boiled
should be taken lest they are made of diseased tongue in fillets. Make an incision from the
pork which would be liable to produce trichin- neck to the rump; cut the neck off short; draw
ous disease. the crop, pullthe skin well back over the breasts,
BOMBAZET. A thin,cheap woollen stuff, disjoint
" the wings,draw the skin back and down
plainand twilled,with warp of singlethread, the breast; clear the whole body down to the
pressed and finished without glazing. It is legs,then bend them back to start them from
21 or 22 inches wide. the sockets,and cut the ligature; when free keep
A mi.xed fabric,the warp pullingthe skin down allround until the pope's
"
BOMBAZINE. "
being of silk and the woof of worsted. It can nose is reached, cut through itand the carcase
"
be had occasionally in colors;but it is generally is out. Make layersof the prepared/irrr/V and
black, and is used as an article of mourning filletsof and pork,insertingrows of
tongue
for female dress. mushrooms until full; sew it up the back, roll
BONE. "Bone consists chiefly of an earthy it in a long towel, secure it at each end, placeit
base, called phosphateof lime and an organicma- terial in a stew-pan with the scraps and trimmings
termed chondrin. Its numerous minute chopped fine, I carrot, 2 calls' feet,2 onions,4
cells and interstices are filled with marrow. cloves,I bay-leaf, 2 blades mace, a bouquet of
When bones are broken to piecesand boiled a parsley, garnishedwith 2 sprigsthyme,3 green
long time in water, the gelatine, ficationonions, the rind of i lemon, 2 glassesbrandy,
which is a modi-
of chondrin produced by cooking,and the \ pintwhite wine, and white broth to cover;
oilymatter are extracted, thus making an excellent boil slowly 2 hours, and press between two
soup or gravy. The nutritive value of bones dishes. Clarify the braise to garnishthe dish.
is not very great, stilltheymay be utilized in the BONNY CLABBER. {SecClabbeR.)
preparationof soup and thus give varietyto BOOKS. {SeeFURNITURE and LIBRARY.)
the table. Hundreds of pounds of good food BOOTS AND SHOES." The shoe consists
are thrown away every year, even lies, ofthesoleand
in poor fami- theupperleather. Thepart which
the upper is called the vamp, and the
by neglectingto utilize the bones. In covers
making soup from bones,break or rasp them part which surrounds the heel is called the two
BORDEAUX WINES BRAIN FEVER 41
quarters; these last are sewed very green, and the flowers,
together at the leaves are thick and
heel, and to the vamp at the middle quite small, grow in clusters all over
of the foot which are
on each side. Boo/s

are simply shoes with a the plant. The divarf box is the speciesmost
coverin"; extending up the legs, thourfi they generallycultivated,and being hardy and evergreen
are made usually of fewer pieces. The best it is unequalled for forming low hedges
boots and shoes, both for comfort and durability,or borderings for garden-wallsand flower-beds.
have the uppers made of soft well-seasoned calf- skin If kept smoothly trimmed these hedges are
and the soles of stout well-hammered iiea/s' very pretty, and once fairlystarted they will
leather. Various other kinds of leather, made last for years without requiringattention. To
from the skins of goats, horse.s,dogs, and seals, raise,procure plenty of shoots from the florist
are used especially for ladies' shoes ; but they and plant them in earlyspring close together
are lighter than calf-skin and not so effective in in a rich, dry, and slightlysandy soil. If in
keeping out the wet. A coarse heavy kind of growing, some of the bushes lag behind the
shoes, made with the uppers of canvas and the others considerably, pull them up and substitute
soles of wood have latelybeen introduced, but more vigorous plants.
though superiorto leather in point of durability BRAIN FEVER." A term often inexactly
and ventilation, they have met with little favor. used to denote a varietyof fevers in which
There is probably no portion of our dress in brain symptoms predominate. It may with
which fashion has wrought such mischief as in proprietybe employed to denote the fever re-
sulting
the case of boots and shoes. None of our from inflammation of the membranes
members are called upon to do more important covering the brain, or intense congestion of
work than the feet, yet instead
of rendering the brain itself. Exposure to a hot sun, is a
their task easy aspossible they are fettered

as well-established cause of brain fever. It
may
in close, hard, ill-fitting
structures of which the also result from hard
drinking,Bright'sDisease,
fancy of the shoemaker and not the shape of the and perhaps rheumatism.
Acute congestion
foot seems to have dictated the model. The may likewise arise from excessive study,grief,
mistaken idea that a very small foot is some
hand- anxiety, or anger, gormandizing, etc. The
has crippled many ; whereas good taste symptoms are a severe pain in the head, red-
ness
demands that the foot should have a certain or suffusion of the eyes, violent flushing
proportionto the rest of the body. But fashion of the face, disturbed sleep,heat of the head and
not only compels the habitual wearing of shoes dryness of the skin, costiveness and sometimes
that are too small, but now and then devises retention
centricities
ec- of urine. When the disease has vanced
ad-
which are directlyand
even more these symptoms are followed by delirium
generallyhurtful. The high-heeledshoes with or stupor.
the heels running forward under the instep, which Treatment. As brain fever often proves fatal "
ladies have been wearing the last few years, not in a few days, it requiresthe most speedy treat-
ment
only deform the feet,but distort the muscles of ; but a mistake

is
very dangerous, and a
the entire leg, and destroy the equilibrium physicianshould be called immediately. When
which the body should maintain on the spinal the symptoms first present themselves, the
column. Boots and shoes alike should, while patient should be kept very quiet and only allowed
fitting snugly around the instep,be largeenough to partake sparinglyof farinaceous food,
to feel
easy at all times and especiallyto allow such as water-gruel, roasted or boiled fruits,jel-
lies,
the toes libertv of action. The best etc. Bleeding from the nose fords
af-
some preserves,
method of securing this is to have lasts made great relief, and when it comes of its own
especiallyfor the foot, and all shoes made on accord it is by no means to be stopped,but promoted
them. The heel also should be broad and low, by applying cloths dipped in warm water
and the sole flexible. to the part. Linen cloths wetted with vinegar
To make Boots and Shoes Waterproof. and water, cold spirituous
" lotions,diluted ether,
Melt in an earthen vessel, over a slow fire,half or iced water should be kept constantlyon the
a pint of linseed oil,one ounce of beeswax, temples and forehead, renewing them as often
half an ounce of rosin, and one ounce of oil of as they become dry. Cold applied to the top
turpentine. If new boots and shoes are rated
satu- of the head by means of wet cloths or pounded
with this mixture, and left to hang in a ice is also excellent. The feet should be fre-
quently
in and to assist in
warm place for a week or ten days, they will placed warm water;
not only be entirelywaterproof but the leather diminishing the tendency of blood to the head
will also be soft and pliable. T/ie soles may it should be elevated by pillows. The bowels
be rendered waterproof by applying a coat of if confined should be kept open with purgatives,
gum-copal varnish to them, and repeating it saline laxatives to be employed by preference,
until the pores of the leather are filled. and bromide of potassium, in fifteen to thirty
BOUCHEE." A small Pate (which see). grain doses, may be administered every 3 to 4
BORDEAUX WINES. (See Claret.) hours. Besides the application of cold to the
BOUILLON. (See SoUPS.) brain, the most important thing is to keep the
BOX. A comprehensive genus of plants, bracing sufferer and humor-
ed
"
em- quiet; he must be soothed

numerous species which proceed in regular even in his whims, and great care taken that
succession from extremely small shrubs to he is not disturbed or excited in any way. The
trees thirtyfeet in height. Several varieties of symptoms of recovery are a reduction of the
the shrub are cultivated in our gardens. The heat about the head, a return to consciousness
BRAZIL NUT BREAD 43
To Make. Take a
"
pig's head weighing to a steady,even temperature. Too much
posed
about six pounds ; one pound of lean beef ; heat excites too rapid fermentation, and makes
one teaspoonful of salt; one half teaspoonful the bread sour; too little,
on the other hand,
each of black pepper, and mace; arrests the process, and makes the bread heavy,
pepper, cayenne
a pincliof cloves ; and a small onion minced lumpy, and soggy. Before being put into the
line. Clean the head carefully, and stew oven the dough should be kneaded till it is
very
with the beef in enough cold water to cover. elastic and flexible as india-rubber. The ing
bak-
When the bones will slip out easily,remove is the part of the process in which bread is
them, after draining off the liquor;chop frequently spoiled,and this should
the most be
meat up fine while it is hot, put in the carefullyattended to. The ovens must be of
seasonings,and pour all into a mould that has justthe right heat when the pans are first put
been wetted inside. By having specialmoulds in, and the heat must be kept uniform while
the brawn can be made into a great varietyof the cooking is in progress, if a mistake is made
fanciful shapes. in either case the baking is spoiled. As to the
BRAZIL-NUT. These "
nuts, as their name degree of heat, it depends somewhat on the
implies,are a native of South America. They substance of which the bread is made, but in
have a large,white kernel in a brown, rough, no case should the oven be too hot. The best
three-cornered shell, taste like the hazel-nut, plan is to use a thermometer and decide the
and are extremely rich and oily. They are indigestible
degree by experiment ; but in the absence of
and should be eaten rarely; children, this,if the bared arm can be held in the oven
especially, should never be permittedto eat them. for half a minute it is about right for the
The fresh nuts arrive from March to May, but dough.
they are not good until they have dried several To Make (Plain).^Put eight quarts of
montlis. flour (sifted) into the tray ; pour in a pint of
BREAD. Bread
" is, in a peculiarsense, the home-made yeast, mix with a pint of warm
"
staff of life," and is one of the most important water ; then work them together till a thick
subjectsin the whole range of domestic econ- batter is made. Scatter a handful of flour over
omv. Badly cooked meats, or tables, this batter, lay a warm
pastry, or vege- towel over the whole,
may be endured with more or less of set it in a warm place to rise. This is called the
patienceprovided there is plentyof good wholesome sponge. When the sponge has risen so as to
bread to fall back upon, they may even
" crack the flour on the top, which will take from
be dispensed with for a time ; but if the bread three to five hours, scatter over it two table-
is bad, the health of the family cannot possibly spoonfulsof fine salt ; add, in small quantities
be maintained. Bread-making is an art which at a time, about two quarts of warm milk or
should be thoroughly mastered by every house-
keeper water ; knead the whole thoroughly, adding
in her earliest experience as such ; and flour enough to make a soft dough ; then shape
the young women should be taught it as they it into a round mass, and set it in a warm place ;
grow up,, even if they attempt no other branch when light,mould into loaves, and, when these
of t!ie art of cookery. P'or the making of good are light,bake from thirtyto sixtyminutes according
bread three thingsare indispensable: the right to the size.

kind of flour,good yeast, and careful baking. Barley Bread. This is very popular in "
The flour should be the best that can be had, and Scotland, Norway and all countries where wheat
above all thingsdry j' new flour cannot be made will not grow, but is seldom made in this country.
to answer, it should be at least three months It is wholesome, however, and nutritious,and
old, and should also be elastic and odorless. palatable when eaten with butter.
very warm
New flour may sometimes be ripened for use Use no yeast ; but mix the barley-meal with
by spreadingenough for each baking in a large warm water and a little salt to the consistency
tray and exposing it to the hot sun for several of a stiff dough. Bake in flat cakes either in
hours, or by settingit near a fire for the same the oven or before the fire.
lengthof time ; but this is troublesome, and Boston Bro-wn Bread. " Take : Home-made
not always successful,and it is best to return yeast, iteacupful;flour,3 teacupfuls;potatoes,
the flour at once if it is found not to be per-
fectly 6 ; water, i qt ; lard, 2 tablespoonfuls : brown
dry. (The followingare good tests in sugar, 2 tablespoonfuls;Indian meal, 2 qts ;

buying flour;on squeezing a handful it should rye flour,i qt ; soda, I teaspoonful; salt,i table-
retain the print of the skin ; the grain should be spoonful.
perceptiblein rubbing between the thumb and Make a sponge with one teacupfulof yeast,
finger.) Good, strong yeast is also indispen-
sable, six potatoes mashed fine with three cups of
for,without it,bread cannot be lightand flour, one quart of warm water ; two spoonfuls
table-
digestible. In the cities what is known as of lard, and two tablespoonfulsof
distilleryyeast may usually be had of the brown sugar. Set to rise over night or for
baker, and occasionallygood yeast cakes ; but five or six hours. When light,sift into the
home-brewed yeast is most reliable, and con^ bread-tray two quarts of Indian meal ; one
sequently most satisfactoryto use. (^See quart of rye flour ; and one tablespoonfuleach
Ykast.) After the dough is mixed, it should of soda or saleratus" and salt ; mix this up very
be made as soft as it can be conveniently soft with the risen sponge, adding warm
handled, it must "
be set for several hours in a water, if needed, and work in gradually
warm (not too warm) placewhere it will be ex- half a teacupful of molasses, Knead well
44 BREAD
and set to rise six hours. Then to be when needed.

or seven eaten They may be kept a
work again, divide into long time if the is
over loaves, and room dry.
set to rise again for one hour. Then bake Potato Bread. Take .-Potatoes flour ;
"
;
four hours in a moderately heated oven. yeast ; lukewarm water.
Brown Bread. "7"7/f-c.- Indian meal, Boil good mealy potatoes soft,then peel
I qt ;
rye flour,i qt ; water, i pt ; home-made yeast, and mash them fine. Sift flour upon them
I teacupful; salt,to taste. in the proportion of two-thirds of flour to one-
Take of Indian
quart meal, scald it with a third of potatoes ; add the
a
yeast, and enough
pint of hot water, and when it becomes warm,
luke- lukewarm water to bring the whole to the sistency
con-
stir into it a quart of of
rye flour,a teacup-
ful dough. Knead well. This bread
of yeast, the usual will rise
quantity of salt: and more quickly than common wheat
enough tepid water to make a rather stiff dough, bread, and it should be baked as soon as
set to rise as with other bread,and bake in two risen,for it turns sour soon.
very
loaves hour and half. Take
an a Pumpkin Bread. "
.-Pumpkin ; yeast;
Corn ^vea."."Take Indian
: meal, i qt.; Indian meal ; salt.
boiling water, i qt ; yeast, I teacupful; salt. Take a ripepumpkin, stew and strain ; add
Mix quart of Indian meal with a little cold
a
yeast, Indian meal enough to stiffen it, and a
water ; stir it into and quart of boilingwater
littlesalt ; set to rise,and bake
a in the usual way.
let it boil an hour
salt,take it This makes
; stir in
excellent bread. a little
from the fire ; let it stand tillluke-warm, then stir Rice Bread. Take : Rice, i pt ; rice flour "
in half a teacupfulof yeast and

enough Indian or wheat flour,2 qts ; home made yeast, half a
meal to make it of the consistency of dough. teacupful; salt i teaspoonful; milk.
Set to rise several hours, and when light,bake Boil a pint of rice tillsoft,and mix it with
in two loaves hour and half.
an a two quarts of rice flour or wheat flour. When
Graham Bread." Take: Graham
flour,3 qts.; cool add half a teacupfulof yeast, a teaspoon-
ful
warm water, i qt. ; home-made yeast, i gill; of salt,and enough milk to make a soft
sy"P' ' gi'I ; salt,I tablespoonful; soda, i even dough. When it has risen, bake in small but-
tered
teaspoonful. pans.
Mix all the ingredientsthoroughly,
put it in n. Take .--Rice flour, 3 pts ; wheat flour ;
well-buttered pans and leave it in milk and
a warm place water ; yeast, |"pt ; salt 2 teaspoonfuls.
to rise ; or let it rise slowly over night in the Mix three pints of rice flour with cold
bowl in which it was mixed, and, unless milk and water to a thin gruel,and boil it three
very
light in the morning, let it stand fifteen or minutes ; then stir in wheat flour tillas stiff as
twenty minutes in the pans before puttingit in can be stirred with a spoon. When this has
the oven. Bake about an hour and a half. cooled down toblood heat, add half a pint of
H- Thin of
"
a pint light bread sponge with home-brewed yeast, and two level teaspoonfuls
a pint of warm water ; add two tablespoonfulsof salt. Knead into soft, elastic dough, and
of molasses, a teaspoonfulof salt,and sufficient when light,bake in a moderately quick oven.
Graham flour to make a batter that can be Rye Bread. " Take .--Indian meal, 3 cupfuls;
stirred with a spoon ;wheat
put flour,6 cups ; sugar, I
it in well-buttered flour,4 cups ;
rye
pans, and when
cupbake.
light, yeast, i cup ; warm A
water. part of this may ; home-made
be baked in gem-pans for breakfast or tea. If Mix three cups of Indian meal, scalded, with
wanted for tea and the bread is light in the four cups of rye flour, six cups of wheat flour,
morning, keep it in a cold place until half an one cup of sugar, one cup of yeast, and enough
hour before the time for baking. warm water to reduce to the consistencyof soft
Indian Pone. " Take:-\x\A\2j\ meal, i qt ; dough. Knead well, and when risen bake
lard, I tablespoonful;salt,i teaspoonful; water three-quartersof an hour in small buttered
or milk. pans, or cups.
Take one quart of Indian meal ; mix it n. Take:-Kyt flour ; milk or water ; yeast ;
with enough hot water to make
moderately a butter ; salt.
stiff dough, work in a tablespoonfulof lard,and Wet up rye flour with lukewarm milk (water
a teaspoonful of salt ; mould into thick oblong will do but is not so good). Put in the same
loaves (or pones), rounded on top ; and bake in proportion of yeast as for wheat bread. For
a rather quick oven till brown. Eat hot quarts of flour put in a teaspoonful of
with |two
butter. Milk instead of water is an improve- salt, and a tablespoonful of melted
ment. butter.
Knead into a soft dough, and set to rise. When
OatmealBread. " This is seldom made in this light,put it into pans, without moulding it up ;
country, but it is very wholesome and not let
palatable.
un- it remain in them twenty minutes, and then
Make as directed for barley bread. bake slowly three or four hours.
When made thick, this bread in Scotland is Stede Bread (to improve). " Steam it half
called bannock ; the term cakes is appliedto the an hour or so and shut it up from the air.
thin loaves, which are first baked upon a hot Unleavened Bread. 7a^^
" .--Flour ; warm
plateor griddletillthey are stiff enough to stand water or milk ; lard ; salt.
upon their edges, and then toasted on the hearth This is made without yeast or fermentation,
before the fire till they are crisp. In farm-
houses and is the simplest and easiest way to pre-pare
they bake a considerable quantity at bread, though not the healthiest. Flour
once, and keep them on a rack fixed to the ceiling made into a stiff dough with warm water or
BREAD-CRUMBING BREAKFAST 45
milk, a little lard, and suet, and baked in thin FAMILY BREAKFASTS.
cakes, is very palatableeaten hot. It may be

SPRING.
baked as soon as mixed. The Jews make the
Oatmeal and milk.
bread in this way which they use for the
Stewed apples.
Passover or
"
feast of unleavened bread."
Rolls, butter. Coffee, chocolate, broma, or tea.
BREAD-ORUMBING is performed by roll-
ing
Beefsteak, broiled oysters.
in bread-crumbs,
dry, linely-sil'ted then
Lyonnaise potatoes, poached eggs on toast.
into a mixture of one egg beaten with one- Rice cakes, syrup.
third of a cup of milk "
salt and white pepper to SPRING.
taste " then into bread crumbs again, great care Cracked wheat and milk.
being exercised to cover the whole surface, to
Stewed prunes.
prevent the grease from entering. In bread- Bread or rolls,butter, coffee,etc.
crumbing sweet dishes, dispense with the salt Mutton chops, fried bacon.
and in the egg mixture. To broil any-
thing Boiled la maitre d'hoteL
pepper eggs, potatoes a
bread-crumbed, proceed as described, Waffles, cinnamon and sugar.
finishingby dipping in melted butter and in SPRING.
bread-crumbs again. Fried hominy.

BREAKFAST. " The substantial and hearty Stewed dried peaches.
meal partaken of by Americans, is the bone of Rolls or bread, butter, coffee,etc.
a great contention.
very
On the one hand it is Broiled ham, with fried eggs.
maintained it is the ruin of digestionand the Mutton and potato hash, browned.
of On the Baked potatoes.

most prolific
source dyspepsia,etc.
other hand it is shown that, for a busy, active Flannel cakes, powdered sugar.
people, and also for a people who generally SUMMER.
and Coarse hominy, boiled.

have only two meals a day breakfast
"
dinner "
the meal is none too substantial. ever,
How- Strawberries and cream.
which is
right or wrong, must be a Bread, butter, coffee, etc.
Broiled chicken, stewed potatoes.
matter of individual opinion and experience.
lies in what is eaten at break-
fast.
Dried beef, dressed with cream.
The difficulty Radishes.
More attention could be, with very great Muffins.
advantage, bestowed on this meal. The table,
SUMMER.
to begin with, could be fresher and more ful,
cheer-
Oatmeal and milk.
with flowers and fruit ; table-cloth and nap-
kins and
Fresh currants sugar.
white, with a colored border too, have a Buttered toast, bread, coffee,etc.
much more pleasing effect than a cloth entirely Broiled blue or whitefish.
colored. Too often the breakfast-room is about Stewed potatoes.
the for the purpose
worst in the house " dark, Minced mutton, served on toast.
dismal, and chilly. Stirred eggs.
The dishes should be varied ; a change Hominy cakes, syrup.
should be striven for every day. The beef-
steak SUMJIER.
one day should be plain,another day Cracked wheat and milk.

with fine herbs or stewed tomatoes over it, Fresh raspberries.
with brown oyster sauce or onion sauce,Rolls, butter, coffee,etc.
etc. ;
then vary it with chops, eggs, kidneys broiled, Cold roast beef, sliced thin.
stewed, saute with fish,in the ent
differ- Frizzled ham, with eggs.
or ; many
described tripe,oysters, liver, and
Fried potatoes, sliced cucumbers.
,
ways ;
Graham gems, or popovers.
the many other preparations given, such as
with slices AUTUMN.
savory hashes of game, beef, lamb ;
Oatmeal mush, fried in slices.
of cold, boiled, and roast beef, mutton, etc.,
Peaches and cream, or blackberries.
grilledor devilled,and served with any sort of
Brown bread, rolls,butter,coffee,etc.
piquant sauce. Lamb chops, fried potatoes.
Fresh fruit and salads are to be commended
Mushrooms b.iked, and served on toast.
for breakfast very relishable and
extremely Sliced
"
tomatoes, dressed as a salad.

healthful. Oatmeal, too, is to be particularly
AUTUMN.
recommended ; eat it the first thing at break-
fast
Hulled with
com, cream.
every morning. Eschew too liberal indul-
gence
B.aked pears, grapes.
in hot breads ; accustom yourselves to
Bread, butter,coffee,etc.
eating bread (home made) twelve hours old. Veal cutlets,potato balls.
Breakfast parties are rapidly coming into
Omelette, with grated ham.
fashion they have been popular abroad some
"
Virginiabakes (thincorn-raeal pancakes).

time usually served at 9 a. M. to 12 M.
"
Of
AUTUMN.
course the earlier they are served the more propriate
ap- Coarse hominy, boiled and browned.
they are as breakfasts. Some bills and cream.
Peaches
of fare are given as selections for partiesand Biead, butter, coffee,etc.
also for family use. The dishes marked in Beefsteak,
oysters on toast.
italics may be left out, if thought too elaborate, Stewed potatoes.
without spoilingthe effect of the breakfast. Muffins.
46 BREAM BREWING
WINTER. inland waters from New England to Texas.

Fried mush. It is a small,flat,
perch-shaped fish,variously
Baked sweet apples.
Rolls, bread, butter, coffee,etc.
Turkey hash, stewed potatoes.
Salt mackerel.
Buckwheat cakes, syrup.
WINTER.
Cracked wheat.
Baked pears.
Rolls, Graham bread, butter, coffee,etc. Bream.
Sausages,garnished with fried sour apples.
Quail on toast, baked potatoes. colored,and rarelyover six inches in length.
Buckwheat cakes, syrup. It is not very highly esteemed for eating
WINTER. purposes ; but
is, nevertheless, sweet and
Fried hominy. daintilyflavored,and makes an excellent dish
Stewed apples. fried. Bream may be found in the markets
Bread, butter, coffee,etc. during the winter months. Prepared and cook-
ed
Venison steak, cold spare-ribsliced. like mackerel.
Potatoes i la maitre d'hotel. The ale and
BREWING. "
process by which
Buckwheat cakes, syrup. beer are made. All malt liquorsare tured
manufac-
from malt, which is usuallyproduced from
the parched grain of the germinating barley;
BREAKFAST PARTIE.S.
though it can be made from wheat and other
EARLY SPRING. seeds, and in fact from any substance ing
contain-
Grapes, apples,oranges. sugar. The first step in the process of
( Cutlets of bass en )
papilotte. brewing is to select barley with full,round,
Latour Blanche.
(Cucumbers pickled. j heavy and sweet grains,of uniform quality,
Roast English snipe.Uherry. and not a mixture of different crops. This
"'
I Baked mushrooms. ) is first for a
grain steepedin cold water period
Lobster salad. ) of not less than
Coffee, forty hours, in order that it
Bread, butter, crackers. ) soak
eclairs.
may up the utmost possiblequantityof
(Chocolate
water ; if the water during this time exhibits
)Vanilla ice-cream.
any signs of fermentation it must be drawn off
and replacedwith cold water. After the steep-
ing
Berries and peaches,with cream. it is spread upon the floor of the malt
broiled, with tomato )
[Brook trout sauce.
house to a depth of about sixteen inches, which
Boiled potatoes, pickledgherkins,andV Chablis.
is called the couch. It is allowed to remain in
[ olives. ) this situation for it is then
twenty-sixhours ;
[Fillets of beef saute, with )
Chateau La Rose. turned of
Luna beans.
by wooden shovels, and the depth
)
the couch is somewhat diminished. This
pro-
cess
Cauliflower bread-crumbed.
( Fillets -with
fricassde, 1 repeated twice a day or
is oftener,and the
of chickens en
depth of
the barley is gradually diminished.
j rice. \ Hockheimer.
/Brussel sprouts i la Bechamel. )
In this state the barley absorbs oxygen from
(Fried oysters. the air,and gives out carbonic acid, the tem-perature
(Celery and lettuce, mixed with mayonnaise. of the barley in the meantime being
Tutti frutti,assorted cakes, coffee. greatlyincreased, so that it shows a heat ten
WINTER. degrees above that of the surrounding atmosphere.
At the time this part of the process is

Chicken consomme with poached eggs. (Madeira.)
of salmon,
(a'ara;') \ going on, the barley gives out an agreeable
(Smallmiddle cut
(Chateau of apples,and becomes covered
with and shrimps."" L^j^y^ odor, like that
anchovy sauce
with moisture. The appearance of this mois-
ture
(Potatoes a la Printaniere. )
I Chicken croquettes. \ Clos is called sweating. The interior of the
I Canned sti ing beans {Haricotsverts).) Vougeot. grain by this time has undergone considerable
Sorbet au kirchwasser. change, its color has become whiter, and from
{Roast saddle of Southdovm mutton,) being firm and dense it has become loose and
sauce soubise. \ Sautern^ crumbles to powder between fingers. It
the
(Turnips veloute. au ) is now taken to the kiln, and exposed to a heat
iBroiled quails croutons. aux
of 90", which graduallyincreased
is to 140" or
Endive with plaindressing. which had
even higher. The tiny rootlets
(Cream,in mould of swan and cygnets.) forth then cleared away,
begun to sprout are
JMacaroons, bonbons, chocolate wafers. \ Sherry. Brewers
and the grain has become ?nalt. use
(Fruits, and nuts. J
three kinds of malt, which are known as pale
Vienna with
coffee (coffee whippedcream piledon it).
or amber plainmalt, and roasted
malt, brown or
or black malt. only is fermentable,

The first
BREAM. The variegated bream
"
or dace, the second is employed to give flavor to beer,
the only speciesknown here, abounds in fresh and the last is used as a coloring matter to
BRICK BRIGHT'S DISEASE 47
give the dark color to porters and stouts. standingtill it has acquired a sufiicient past- iness,
The two last malts are made by carryingthe it is tempered by being run through a
far as to destroy the sugar ; pug-mill, when it is ready to be moulded.
roasting process so
whilst in the black malt it is charred by the Before the invention of the pug-mill,the mortar
heat to which it is exposed. was thrown into a shallow pit in which it was
After tlie malt has been prepared the brewing trodden out by the feet of men and oxen. As
is commenced, and this also the clay comes out of the pug-mill it is taken
process proper
consists of several distinct operations. The to the moulder's bench and separated into small
first is to grind the malt, and this is done pieces. Each of these pieces is then placed
either by millstones or iron rollers. The grist into the mould, pressed flat, and the top scraped
thus produced has now to be masheJ. For off with a flat stick. The newly moulded bricks
this purpose the malt is put into a mash-tub, are then carried in a wheelbarrow to a place
and then hot water is let in upon it and run off where, arranged on each other diagonally, with
by taps from the bottom of the tub. Successive spaces between, they are dried in the air sufficiently
quantitiesof hot water are in the same manner to bear removal, and are then ready for
run through the malt, and the worts thus burning. Should the weather be fine,a few days
obtained are mi.\ed together and introduced will suffice for this drying. In baking bricks
into a largecopper. The hops are then added they are arranged either in kihis or clamps.
and the liquor is boiled ; after boiling it is The former are permanent ovens on an mense
im-
strained from the hops and let into vessels to scale, and are commonly used in
cool. When brought down to the proper England ; the open method of arranging the
temperature, the liquor is passed into the bricks so that they form their own ovens is the
fermentingtub. There a quantity of yeast is plan almost universallyadopted in this country.
added, and when the fermentation has brought The top and sides of these kilns or clamps are
the quantityof sugar down to a certain point, built of bricks that have been baked, and flues
the yeast is cleaned away ; this process is for the heat are carried through every part of
called cleaning. The beer is now run into vats the pile. From 20,000 to 1,000,000 bricks are
or casks, which is called racking. It is still, baked in one kiln,and the average time for baking
however, thick and muddy, and a solution of is eightdays.
gelatineor isinglassis added for the purpose In purchasing bricks care should be taken
oifining it. The beer is then bunged up, and to select those which have been well burned,
is ready for use at various periods. Beer can and which look smooth and solid. If the
be made to vary greatlyin its qualityaccording baking has been imperfectlydone, or the proportion
to the way in which this process of brewing of sand in the clay was too great, the
has been carried on. Of course the stronger bricks will crumble to pieces when exposed to
the wort, the more and the more alcohol the weather. A good test when hard bricks
sugar
as the result of fermentation ; but the fermen-
tation are desired, is to soak a piece in water ; if the
may be carried up to various points. baking has been thorough it will not dissolve
By stopping it before the latter stage,the sweet into mud.
ales are made, which become stronger by BRIGHT'S DISEASE." A term appliedto
keeping. If the fermentation is not arrested a number of different affections of the kidneys,
but carried on till the sugar is exhausted, and so called because they were first described by
a large quantity of hops is added, the pale Dr. Bright. The causes of kidney diseases are
bitter ales are produced. congestion of the kidneys in-
any which cause " dulgence
BRICK. " A building material made of in strong drink, exposure to wet and
clay in rectangularblocks, and baked in the cold, scarlet fever,fever and ague or similar diseases,
sun or by fire. When they are well made, and and pregnancy. The symptoms of Bright's
properly burned, there ij no substance for disease depend upon whether the patientsuf- fers
buildingpurposes equal to bricks in durability. from the acute or chronic form. In acute
All claysconsist of two kinds of earth, alumina cases there are pains in the back and loins, at
and silica, and when kneaded with water form first slightand occasional, but graduallydull,
a paste that is plastic or capable of being heavy, and settled,accompanied with restlessness
moulded into any form. In
many parts of the and fever, and the usual functional ders
disor-
country, good brick earth exists in a natural in other organs ; loss of appetite,vomiting
state, but frequently there is either too purging, and diminution
and sometimes or
much or too little sand, and this has suppression of the urine.
to be entire These toms
symp-
rectified either by adding " fat "
succeeded by swelling of the face
or stickyclay are
or sand. and extremities,and in extreme cases by gen-
eral
The common of brick-making is as dropsy. Should the above fail
process symptoms
follows : Brick earth, consisting of a clayey to point out the disease, heat applied to the
loam, is usuallydug in September and exposed urine will at once indicate its character, as there
in heaps of a few feet in less al-
bumen
height to the action of is in Bright's disease always more or
the frost during the winter, which in the urine which solidifies on the
pulverizes
and it. The small other than
tempers stones are then applicationof heat. The symptoms
separated by grinding it in water and running those furnished by boiling the urine, unless
it through a grating. It is then mixed rule so obscure in
with dropsy exists, are as a
water to the consistency of cream, and after chronic cases as rarelyto be recognizedexcept
48 BRINE BROCCOLI
by a practiced physician. Acute cases of Most of the silver-plated

goods now in such
disease
Briglit's usuallyrecover under suitable general use have britannia for their base.
treatment. Chronic cases are indeed incurable, BROADCLOTH. A fine qualityof woollen "
but with careful attention to the healtli,and cloth, about twenty-nineinches wide, and very
judicious professionalcare and advice, life is closelywoven, with a short smooth
nap. It is
often prolonged for many years. Medical aid manufactured chieflyfor men's outer garments,
must be had in all cases. though used also for ladies' cloaks, coats, and the
BRINIi. " The solution of salt and saltpetre like,and may be had in any of the darker colors.
of in preservingmeats. An In cutting broadcloth,shrink
usuallymade use it first by wetting
excellent brine maybe made by mixing a pound in cold water and exposing to the sun, and be
and half of sugar or molasses and two ounces careful to cut so that the will smooth wards.
down-
a nap
of saltpetre(or saleratus) in four gallons of
water ; if it is to last only a month or two, put BROCADE. Brocade proper is a stout silken "
in six pounds of salt, if longer nine pounds. stuff,variegatedwith gold and silver,raised and
Boil all together gently,skim, and then let it enriched with flowers,foliage, and other orna-
ments,
cool. Put the meat in the vessels in which it is and was very much used for women's
to stand, and pour the brine on tillit is covered. dress during the 17th and i8th centuries. This
At least once in two months the brine should fashion of dress was never in good taste and
be boiled and skimmed, and have two ounces did not last long, and the name was then given
of sugar and half a pound of salt added. to rich silk stuffs which were adorned with
Even then it is doubtful if brine can be worked
gold or silver. At flowers without
kept fit for use beyond a few months' time. present the term brocade is applied to various
It acquirespoisonous propertiesfrom standing silks,as satins, taffetas,lute-strings, and even
long in contact with the meat, and unless to woollen stuffs and grosgrains,if they are
the scum which rises to the surface is kept ornamented with flowers or other figures.
carefullyskimmed off,fatal effects may result BROCATBL. A fabric of silk or wool, or of "
from its use. both combined, used for upholstering;it is usually
BRISKET. That "
portion of the breast of of rich designs,requiringthe greatest care

beef which lies next to the ribs. It is rather in its wearing ; and until
very lately was woven
coarse in grain and in ilavor,but makes lent

excel- exclusivelyon hand looms. The French bro-
soup or broth, and is a very good piece catel is the best, but is very costly.
corned or salted. {See Beef.) BROCCOLI. A species of cabbage very "
BRISTOL-BOARD." A kind of stiff strong closelyresembling the cauliflower,from which

pasteboard,made smooth by glazing,and much it diiiers by no very precise characteristic
used for boxes, and such portionsof needlework save that in most varieties the head of the
as require stiffening. It is also much the broccoli is purphsh, while that of the cauliflower
best material for the cuttingof patterns which is white. The broccoli is very hardy
are much in use. and ]Drolific, and may be raised by sowing the
BRISTOL-BRICK." A sort of brick used for seed in open beds early in the spring, or in
cleaning steel and all kinds of cutlery,manufactured summer, or autumn, and transplanting the
for some years exclusivelyin Bristol, plants once or twice. It has a woody stem,
England. A small vein of sand suitable to and may be propagated by cuttings as well as
the purpose was found near Liverpool,but was by seed. To do this take a portionof the old
soon exhausted. Shortly afterwards the same stem containing an eye or bud, dry it well in
kind of sand used in the Bristol bricks was the sun, then stick it into the garden soil,and
discovered by accident at South Hampton, do not water till it shows signs of growing.
N. H. ; and since that time, bricks fullyequal Plant in rows like cabbage. Broccoli is
ally
gener-
to the imported article have been manufactured abundant in the market from September to
extensivelyin this countrj'. In using,pulverize November.
and rub with a wet cloth. Boiled Broccoli. " Clean and wash the
BRITANITIA. " A
composition of tin,anti-
mony, head well in coldwater, throw into boiling
copper and brass, which has entirelysu-
persededwater with a littlesalt and
a little flour,
and boil
pewter and tin in the manufacture tender, which will take from ten to fifteen
till
of very many articles of household use. It is minutes, and then drain them. Serve hot with
not easilyacted by acids,and is [jerfectlydrawn butter.
upon
safe to use for cooking and table purposes. Eggs (Broccoli "with). Boil two or three "
It also takes a high polish, and does not heads as above ; have ready two teacupfulsof
readily tarnish ; when kept very bright it butter drawn in the usual way, and beat into it,
has great beauty, far excelling pewter, and while hot, four well whipped eggs. Lay but-
tered
approaching in lustre to silver. There are various toast on the bottom of a hot dish and
qualities of Britannia ware, arisingfrom the place on this the largest head of broccoli
introduction of lead into some kinds of it; whole, as a centre-piece, arrange the smaller
the best is firm and silvery looking,and will heads quartered about this,and pour the egg-
not easily bend. Coffee-pots,tea-pots, and sauce over the whole.
similar utensils,made of the britannia metal Fried Broccoli. Prepare as above, and "
should not be placed on the fire,as they are boil about five minutes or until half done ;
liable to melt on fires at high temperatures. then dip them in batter and fry in hot fat.
"
BROILING BRONZE 49
them in hot dish, sprinkle salt all simplya companion of some other disease, is
Dish a over
and at hot. notunfrequentlybrought on by cold or sudden

them, serve once
BROILING. "
For steaks, chops, and in changes in the weather ; and the symptoms
fact all kinds broiling is in every are at first those of a common
of meat, cold in the
better method cooking than frying.
of head, accompanied by fever, and an occasional
respect a
It produces a much more palatableand wholesome hacking cough. The cough increases in fre- quency,
and has the further recommendation pain in the chest is experienced during
dish,
of being the most expeditious and simplest the act of coughing; and the patient has a
mode of cooking. Broilingis simply a quicker feeling of weariness and oppression. If the
attack is severe, all these become
kind of roasting, the meat being placed o^'cr symptoms
instead of before the fire. In orcier to do it more intense, and moderate fever is developed.
well the fire should be glowing hot and free The breathingin asthmatic persons produces a
be turned kind of wheezing noise, and the disease
from smoke, and the meat should as
often so to all sides to the heat the mucus raised in coughing

as expose progresses,
thick, yellowish and viscous. The
equally; for this purpose broilingtongs should becomes
be used, and not a fork which lets out the gravy. cough is then said to become loose, and a feeling
As the surface of the meat is set firm almost of comfort is experienced. In the course
immediately, the internal juices are retained, of a few days, the disease has been arrested,
if
and this accounts for the great juicinessand the symptoms begin to decrease in severity,
savoriness of meat well broiled. Of all methods the expectoratedmatter becomes less abundant,
of cooking,broilingis the best suited and most the pain in the chest and difficulty of respira-
tion
acceptable to invalids and it recommends itself pass off, and the disease ends in conva-
lescence.
;
to small families,and those who have to do
their cooking, as affording a
own means of Treatment. "
In the earlier stages of catarrh
dressing a small quantity of meat hot as the development of bronchitis may frequently
The time be arrested by frequent use of gargle
delicatelyas the largestquantity. a
required for broilingwill depend on the kind made by dissolving a teaspoonful of com-mon
of meat, and the thickness of the shces into saleratus or chlorate of potash in a
which it has been cut; but for the ordinary tumljler of water. Should this fail,and chitis
bron-
steak or chop fifteen minutes will usuallysuf-
fice. become developed, a mustard plaster
should be applied to the chest (not strong
Steaks or cutlets be quickly cooked enough to draw a the
blister), feet bathed in
may
with a sheet or two of lightedpaper only, in hot water, and warm emollient drinks, such as
the apparatus shown below, and called a barleywater or linseed tea, administered. Ten
Conjuror. Lift off the cover and lay in grains of Dover's powder taken at bedtime
the meat properlyseasoned, with a small slice by an adult has a marked influence in shorten-
ing
of butter under it,and insert the lightedpaper the disease. If the obstruction becomes
in the aperture shown in the plate; in from great and breathingdifficult,an emetic may be
given, and the bowels, if constipationexists,
should be kept open during the whole course
of the disease by mild laxatives. The diet of

the patient while the bronchitis maintains its
hold upon him should be low and farinaceous.
Chronic Bronchitis, which is sometimes a
sequel acute, and

to sometimes
the a disease
of old age, shows fewer marks of inflammation

but more of thickening and dilatation of the
air tubes ; the cough is generallyloose and the
expectoration abundant and easy. Chronic
bronchitis unattended by asthma or dilatation
A Conjuror. of the air cells gives httle difficulty in breath-
ing,
and does not tend directly to destroy life.
eightto ten minutes the meat will be done, and The treatment should be conducted under the
found to be remarkably tender, and very direction of an intelligent
physician.
palatable: it must be turned and moved sionally
occa- BRONZE. "
An alloyof copper and
tin,to
during the process. This is an which lead, zinc, and silver are sometimes
especiallyconvenient mode of cooking for added to give greater brilliancyto the com-pound,
persons whose hours of dining are rendered certain

un- or to render it more fusible. The zinc
by the nature of their avocations. is generally added in the form of brass, and
BROKEN BONES. {See Fractures.) sometimes brass is used instead of tin ; the
BROMA. (See Chocolate.) compound is then nothing more than brass
BRONCHITIS. An inflammatory disease with large proportion of copper. In
a very
of the bronchial tubes or air passages between former times bronze was extensivelyemployed
the lungs and the throat. It is rarelya serious in the manufacture of domestic utensils and
disease except in the young, aged and Jeeble. articles of furniture ; it is at present used to
Its treatment had, however, better be left to extent for similar but the
some purposes,
the medical adviser. modern in casting iron, which is
Bronchitis, when not improvements
4
BRUSSELLS SPROUTS
BUCKWHEAT 61
worthless in consequence.
rior ones only being perishablebut doing and comparatively
not
no work they last.

while Always use it dry buckskin is ruined generally "
when it has been wetted.

The bristles should always be set in one
solid piece of wood or bone. Supplementary BUCKWHEAT. Though it is hardly entitled "
to rank the cereals, buckwheat is

piecesglued on the back tend to come off. among
White bristles in toilet brushes are not as extensively cultivated for human food in this
stiffor durable as unbleached brown or black. country and on the continent and to a much
A crumb-brush a used few times England. It can
is not be grown
fitto less extent
on in
come on to the table. A metal crumb-scraper poor sandy soils if plowed in as a green crop.
is much preferable. A brush used with water It grows rapidlywith little cultivation ; and it
should afterwards be placed where it will dry is excellent food for poultry.Cows are largely
will soften it,and great fed buckwheat bran. It increases the
moderately fast. Water on
heat will make bristles brittle. (6"6' CLEANING. quantityof their milk but makes it thin. Buck-
wheat
For tooth-brushes, see TEETH.) contains more sugar than barley even,
BRUSSELS SPROUTS." A species of and is used chieflyin the United .States for
much esteemed the making the delicious dish called buckwheat
the cabbage family on
Continent and in England but not much vated

culti- cakes. These cakes are extremely palatable,
here. It closely resembles Savory, is easilydigested,and though they do not contain
very tender, and considered by epicures to be all the elements of nutrition,their deficiencies
the best of all the cabbage tribe. The sprouts are made up by eating with them molasses, or
are best after the frost has touched them, and sugar, or butter, or cream. In buying buckwheat
are in season from September to January, and flour, get only small quantities at a time
are eaten as They should be drained and keep it in a tightlycovered box or tub. It
greens.
carefully after boiling (like Broccoli), and is sometimes infested with little black bugs,
eaten hot with bechamel sauce. {SeeBechamel and an examination must occasionally be made
under Sauces.) for them.
BUCCANED MEAT. Buccaning is a Buckwrheat
"
Cakes. I. Tirrfc .--Buckwheat "
method of preserving meat practised in some flour,I qt ; milk or water, i pt; yeast, Yz teacup-
parts of the West Indies, and the pirates who ful ; salt,I teaspoonful.
infested those islands in the seventeenth Mix a quart of buckwheat flour with a pint
of "
Buccaneers'' of lukewarm milk and half
century received their name or water, a ful
tea-cup-
from their raidingupon the settlers' flocks and of home brewed veast, or dessertspoonful
i
curing the meat in this way. The flesh is cut of distillery

veast, and set to rise over night.
in pieces of the length of the arm and salted in In the morning add half a teaspoonful of salt
the usual next day the pieces are laid and if the batter is at all sour add a ful
teaspoon-
way ;
gratingor hurdle, made of sticks and of saleratus dissolved in a little milk and
upon a
called a bucan, and placed at some height strained, or a teaspoonful of soda. If the
above the ground ; a wood fire is made below batter is too thick to pour out easily,add
and a produced. The
thick smoke meat is enough warm milk or water to thin it. Make
dried well the cakes large, and fry them in just enough
thus partlvroasted partly as and
as
smoked. Large quantitiesare cured in this tat to keep them from stickingto the griddle.
in the hunting region of Cuba, San mingo,
Do- If a cupful or so of the batter be left in the
way
and Jamaica, and the flavor is said to be bottom of the vessel in which it is mixed, it
peculiarlyrich and delicious. Occasionallyit will serve as a yeast for the next night instead
is brought to this country, and the process of gettingfresh yeast. In cold weather this
might be tried here with advantage. plan will answer for a week or more without
BUCKRAM. A coarse kind of linen cloth, settinga new
"
supply.
stiffened with glue,and originally having open n. Tcî- .--Buckwheat flour,I qt ; Indian
holes or interstices between the threads. It is meal, l teacupful; yeast, yi teacupful; molasses,
used chieflyfor stiffeningcertain portions of 2 tablespoonfuls; salt,r teaspoonful;

men's coats and ladies' dresses, and as the milk or water.
groundwork for worsted work and some kinds Mix one quart of buckwheat flour, a cupful
tea-
of heavy embroidery. of Indian meal, half a teacupful of
BUCKSKIN." The skin of the deer yeast; two tablespoonfuls of molasses, and
tanned in
peculiarmanner which
a renders it one teaspoonfulof salt, in enough warm water
extremely soft and pliable. Buckskin has pol- or

ishing milk to make a thin batter. Beat oughly,
thor-
which render it much superior and set to rise over night in a warm
powers
to cloth, and every housewife should have at place. If the batter is at all sour in the ing,
morn-
least one piece for brightening silverware and stir in a teaspoonfulof soda or saleratus
jewelry,and another for polishingfinelyfinish-
ed dissolved in a little hot water. These are the
furniture, such pianos, etc. Nothing best kind of buckwheat

as cakes.
equals it for cleaningwindows. cutlery,looking- Quick Cakes. T^/f-f .--Buckwheat flour, 3 "
glasse.s,and the hke, and the choicest metallic pts; warm water l pt; soda i teaspoonful;
articles that are liable to rust should be laid cream tartar, i teaspoonful.
away in it when not in use. buying buck-
In skin Take three pints of buckwheat flour ; one
see that it has no hard or lumpy spots in teaspoonfulof soda dissolved in a pint of warm
it,as these indicate that it is imperfectlytanned water; mi.x thoroughly, and then add one
52 BUDDING.
and a half teaspoonfulsof cream tartar dissolved but not such as to bruise or crush the bark.
in a few spoonfulsof liot water. together, Fig. Stir S-
adding a little warm water, and fry immediately The shoots containing the
Use salt pork to grease the griddle. buds should be cut when so
BITDDING. *
Budding consists in introdu-
"
cing mature as to be firm and hard
the bud of one tree, with a portionof bark in te.xture ; they are usuallyin
and a little adhering wood, beneath the bark the best condition after the
of another, and upon the face of the newly form-
ing terminal bud has formed.
wood. It must be performed while the To prevent withering, the
stock is in a state of vigorous growth. An in-
cision leaves must beimmediately
is made lengthwise through the bark of cut off,as they withdraw and
the stock, and a small cut at rightangles at the exhale rapidly'
the moisture
top, the whole somewhat resemblingthe letter from the shoot. About one-
T., Fig. I. quarter of an inch of the foot-

stalks
of the leaves should main,
re-
to serve as handles to
the buds while insertingthem.
Fig. 5- Fig. 6.
After being thus divested of leaves, they may

be safelykept and be sent hundreds of miles in
damp moss, or enclosed separatelyin thin oil
cloth.
Fig. I. Fig. 2.
A bud is then taken from a shoot, of the

present year'sgrowth, by shaving off the bark
an inch or an inch and a half in length,with
a small part of the wood directlybeneath the
bud. Fig. 2.
The edges of the bark, at the incision in the
stock, are then raised a little,
Fig. 3, and the
bud pushed downwards under the bark. Fig. 4.
Fig. 6.
When, by growth of the stock, the bandage

cuts into it, usually in ten days or more, it '
must be removed. The bud remains dormant
Fig. 3. Fig. 4.
till the following spring, when the stock is
cut off two inches or more above it,before the
of
swelling the bud. If cut closer, the end of
A bandage of
bass, corn husk, or other sub-
stance,the stock becomes too dry, and the bud often
is wrapped round, covering all parts but
perishes. All other buds must be then ed,
remov-
the bud. The pressure should be justsufficient
and all the
vigor of the stock or branch
to keep the inserted portioncloselyto the stock, thrown into remaining bud, which immedi-
the ately
commences a rapidgrowth.
* The directions in this article on budding are selected from To secure a straight and erect tree, the new
'*
The American Fruit Cutturisi,^^ an excellent and shoot few inches
hensive work by John J. Thomas, publishedby Wm.
compre*
Wood "
when a long, is tied to the
Co., New York. remaining stump of the stock. Fig. 7.
BUFFALO BULBS 53
By another month, operationbe well yet devised ; but it is not easy to procure
if the an
It should be sprinkled
performed, no further support will be needed, unadulterated article.
and the stump be wholly cut away and the plentifully in every chink and crevice. A lution
so-
may
wound allowed to heal by the rapid formation of potash is also good, and some mend
recom-
of new wood. See Grafting. higlily simple kerosene oil ; others declare
BUFFALO. The meat "
of the buffalo rank,s salt and water to be unequalled. We shall
very his'h a.s food,

but as it can be obtained presentlygive a recipefor bed-bug poison which
only by hunting the buffalo on the plains of may be relied on, but there are one or two
the far West, it is not often found in the Eastern points to be mentioned first. Bed-bugs do not
markets. In the Western markets it appears confine their attention to beds, but make a home
and in the walls, behind
mantel-pieces, and wherever
more frequently,and durin"jDecember
January can generallybe obtained in the larger they can find a congenial crack, and they must
cities. The flesh resembles that of beef, but be warred upon here no less vigorously. If
is darker and coarser, and the fat is solid and there be any cracks in the wall-paper they
reddish. Like all game, buffalo meat is better should be carefullypasted over with fresh
if it is kept for some time after killing before it paper ; or if the paper has become loose from
is eaten ; and like the meat of all large animals the wall at any point, that also should be again
made fast. Bugs love to harbor in plaster work ;
is better roasted than cooked in
any other way.
It makes e.xcellent steaks, however, and the but unless the paper be broken loose they cannot
best way to cook these is to broil them, 1 ndian make their way through it. If it be suspected
that they are secreted under the sur-

fashion, on the coals without any gridiron or face,
other utensil. Cooked thus they are even more they should be shut in by pasting strong
Buffalo tongue, brown the chink between the board
juicyand savory than veni.son. paper over
cured, is also excellent dish and the floor.
when properly an ;
the brains are often eaten raw by hunters ; and It is one of the discouragements of fighting
when the victory
the marrow bones are greatly esteemed, especially bed-bugs that one never knows
when roasted. Buffalo meat is cooked is secured. Just when they seem to have been
and served in the same way as venison. utterlydestroyed,they will make their appear-
ance
BUFFALO ROBE. The skin of the buffalo,
"
again in scarcely diminished numbers ;
dried with the hair on. It is very warm and and, as we have said, one or two bugs will produce
pleasant to the touch, and is much esteemed hundreds in a single summer. The only
and expensive. plan is to keep constantlyon the lookout for
by travellers ; but it is cumbrous
BUGS. Howr to Destroy. This term them, to keep the bed and its surroundings
"
erly
prop-
includes the numerous tribes of Hemipter- scrupulouslyclean, and to have some reliable
ous insects, but it is commonly applied to that preparationready to hand.

worst of household pests, the bcd-hiig. It is Bed-bug Poison. Spiritsof wine, half a pint;
"
difficult alike to prevent bed-bugs from getting spiritsof turpentine,half a pint ; crude sal-
into a house, and to get them out when once ammoniac, I oz ; corrosive sublimate, i oz ;
they are in. They are very partialto certain camphor, i oz. This mixture should be injected
kinds of wood, and sometimes are fairlybuilt into the jointsof the bedstead with a syringe,
into the house ; or they may be brought in or sponge
a fastened stick ; all the rest of
on a
from outside in boxes or baskets, in clothes, the woodwork should be washed with it.
BULBS. Bulbous plantsproduce some of the
or by the hired girl. So prolificare they too, "
that two or three females "stock" the entire best known and most beautiful flowers in our
house in one season if undisturbed. gardens, and are extremely easy to cultivate.
The best
for fighting them is the most scrupulous The peculiarnature of the bulb is not generally
weapon
and steads well understood
bed- ; it really partakesmore of the
vigilantcleanliness. All beds and
should be examined at least once a week propertiesof a seed than of a root, for when in
in summer, and if any traces of bed-bugs are the act of vegetatingit sends down into the soil
found, the bedstead should be taken to pieces roots, and into the air a livingstem, and the
and washed substance contained in the bulb decomposes
thoroughly with cold water and
soap, appliedwith a scrubbing brush. This is and nourishes the young plant. But the bulb
the only way to destroy the eggs which are is removed, and
posited
de- from the roots another bulb is
during the summer in every crack and composed which appears to be the same one
crevice ; and the planted, it is its offspring, and the offshoots

unless these are destroyed yet
bugs will increase in number, no matter how or bulbs are its suckers and are distinct
young
many are killed. from the parent bulb. The Spring Flowering
After the scrubbing, the different parts of Bulbs are the flowers of spring,and embrace the
the bedstead should be washed over with spiritsSnowdrop, the Crocus, the Hyacinthe, Tulips,
of turpentine ; and if this proves ineffective, an Daffodils, Jonquils, Narcissus, Anemones,
ounce of corrosive sublimate, mixed in half a Lily of the Valley,and the Ranunculus. They
pintof alcohol, or quicksilverbeaten up with should be plantedin October or November, and
whites of eggs, may be used. Both these last, before the frost is fairlyout of the ground
however, are deadly poisons, and should be in the spring they shoot up their green and
and
cautiouslyused if at all. The Persian Insect well-sheathed
"
stems, blooming in March
Powder," which is harmless to man, but certain April. Bulbs that can be preserved in the
death to all insects, is the best bed-bug poison house in a dry state during the winter and
54 BULLOCK BURGUNDY
bloom in the house, are called Sumvier Bn!bs. In the morning add two
tillmorning. eggs mixed
To this class
belong the Japan Lily,Gladiolus, withteacupful of fine \vhite sugar ; beat the
a
Dahlia, Tuberose, Tigridia,Amaryllis formo- whole together,and add enough of flour to make
sissima, Vallota, and Tritoma. They should a dough ; add one teacupful of dried currants,
be planted in earlyspring (April or May), and and a sprinkle of nutmeg, and set away to rise
they will bloom, most of them, from July to

October. Besides these there are two families
of bulbous plants,excellent for indoor culture,
known as Cape Bidbs and Dutch Bulbs.
"tmi
Paper Basket for Buns.
until time to bake for tea. Then make the
dough into small cakes, place them close
togetherin the pans, and let them rise again un-

til
very light. Bake them about half an hour.

When done brush the buns over with a mixture
of a teaspoonfuleach of milk and molasses, and
set them in the oven for two or three minutes
to dry.
Bath Buns. " 7^,^^ .--Flour i ^ lbs ; butter,
)i lb; milk, yi pt ; home-made yeast, y^ tea-
cupful
; loaf sugar, \i lb ; eggs, 4 ; citron,\yi,

oz ; caraway seed,^ 02.
Rub a quarter of a pound of butter into a
pound and a half of flour,adding a pinch of

salt. Mix half a pint of -warm milk with half
a teacupfulof yeast ; pour into the middle of
the flour,cover it, and set before the fire to
rise ; when risen add a quarter of a pound of

crushed loaf sugar, half an ounce of caraway
seeds picked and washed, four eggs well beaten,
and an ounce and a half of candied citron cut
in thin slices. Make up the buns, lay them on
baking tins,and let them rise again until quite
light. Bake them in a quick oven: when done,
brush them over with beaten egg and sift sugar
over them.
BUNIONS. "
Bunions, like corns, are sioned
occa-
Most bulbs be dug dried, and kept in either by the wearing of shoes which
may up,
the cellar,in a box of sand,during the winter. are too narrow and too short, or too largeand
Further directions will be given under the names badly fitting, or made from leather that is hard or
of the specialflowers {see Dahlh, lus,
Gladio- unyieldingto the foot. Shoes and stockingsare
Tuberose, "c.). A very beautiful orna-
ment the cause of all bunions, and the first step in the
can be secured by planting bulbs in a remedy is to so construct adjust them as
and
vase, as shown in the cut. Each bulb must be to avoid the evil. The plan of soak-
common ing
its stem will through bunions in and then paring
so planted that come out warm v/ater
one of the holes in the vase. them will not

prove effective unless the paring
BULLOCK. (See Beef.) is very smoothly and carefully done. Scrai:)ing
BULL-TROUT. " A large kind of sea trout, with a sharp knife is better than paring,and
not delicate or palatable,and seldom seen should be continued until the skin feels soft
very
in our market. It is also called Gray-trout, and flexible. A good plan to soften the
from its lightsilverycolor. hardened skin is to dissolve a pieceof ammonia
BUNS Tlz/i-d-
.--Flour;butter, i tablespoon- of the size of a pea in an ounce (two table-
ful boiling water, 4 pt ; home-made yeast, ,V spoonfuls)of water and apply hot. It must be
;
teacupful; eggs, 2 ; sugar, i teacupful ; dried remembered, however, that there is no cure for
currants, i teacupful;nutmeg; milk, \ pt. bunions except the wearing of smoothly fitting
Put a tablespoonfulof butter in half a pint stockings,and shoes which do not rub upon
of boilingwater ; when melted add half a pint the spot.
of milk, half a teacupfulof yeast, half a tea BUREAU. {See Furniture.)
BURGUNDY. The choicest wines of the
spoonful of salt,and flour enough to make a
"
stiff batter ; mix this at night and set to rise ancient province of Burgundy in France are
BURNS BURNING FLUID 55
among the richest,most aromatic, and of equal parts of lime-water

icately
del- and linseed oil,
flavored in the world. They are shaken
perfectly
im- well together,and apply it to the jured
in-
known in this country, but if ly
proper- part ; cover this with another dry cloth
bottled they can be brought over in good and secure it with a bandage. If the mixture
condition, and it is to be hoped they will of oil and lime-water is not at hand the wound
become better known especiallyin our sick may be covered with castor oil. Or a paste
rooms. The Burgundy wines are of two kinds may be made of powdered chalk and lard
"white and red. The red is much the finer of spread half an inch thick on suitable cloths, and
the two, but the best of these rarely leave applied to the parts, and covered with an outer
France. The first in qualityof the red wines bandage ; this should be allowed to remain on
is the Romanee Conti, but this is not to two or three days. Or in cases of severe jury
in-
easy
get even in France ; the ne.xt in order of e.x- the parts may be brushed with turpentine,
cellence are Clos Vougeot, Chambertin, Pom- and then covered with a mixture of equal parts
ard, Nuits, Vohiav, and Beaune. The Macon of turpentine and resin ointment, spread on
w;nes lighterand of a
are lower grade. The linen or wadding. An excellent applicationis
higher grades of Burgundy should Ise drunk at hot water and milk (equalparts), with a tea-
the temperature of the room, never iced. spoonful of carbonate of soda. A bread-and-
High grade Burgundies will keep for from milk poultice serves the purpose very well.
twenty to thirtyyears, or even longer, while If the milk is not at hand use warm water with
the lower grades are best at the age of from plentyof soap in it ; and if you have no soap use
five to ten years. Burgundies are often served plainwarm water with carbonate of soda, or
in a cradle. {^SeeCradle.) a little piece of common washing soda, not larger

The white Burgundies are smaller in number than a small hazel-nut, to a pint of water, dis-
solved
and inferior in qualityto the red ; but some of in it. Whatever is applied,keep the parts
them rank very high for their fine flavor, as the thoroughly wet and well covered. The first
Chablis, Mont Rachct, La Gouite dÔr, and dressing of a burn should remain undisturbed
Les Charmes. for at least twenty-four hours, or longer, and
Burgundy is recommended to invalids as a then be repeated in a similar or modified form.
light,mildlystimulating, but highlytonic drink. In after dressings larger surfaces must not be
It should always be drunk a trifle warmer than exposed to the air ; either leave a thin covering
the temperature of the room ; and should be and wet it with the lotion,or if you are using
served in a cradle. {See Cradle.) an ointment, remove only a small portionof the
BURNS. " The treatment of burns is of the dressingat a time, have everything in readiness,
most delicate and difficult character, and less
un- and cover again as quickly as possible. It must
the wound is very slightthe doctor should be borne in mind, however, that the treatment
be at once sent for. As, however, prompt action of severe burns cannot prudentlv be ventured
is very important,there are a few points which upon without medical advice. When the burn
every member of a household should stand.
under- IS very serious the chief danger is from the
And first the amount of pain suffered sufferer sinking under the shock ; it will be
is no inde.x to the severityof the wound ; on the necessary, therefore,to support his strength
contrary, in reallysevere and dangerous burns, with wine. If there be much pain and fretful-
the shock to the nerves is so great that ness, safely give to adult thirty
very you may an
little pain is felt,and its presence is rather of drops of laudanum in a little water, and repeat
good omen than otherwise. The absence of this in an hour, or a third time if needful. A
suffering must be taken as an indication of child ten

years of age may take three drops of
extreme and imminent danger. In the next laudanum in like manner children
; younger
place the probable result of a burn will had better not have any, except a cian's
physi-
upon
depend upon the part injuredand the extent cf prescription.
surface which has been burned. Thus severe Chemical Agents sometimes come in tact
con-
burns about the chest and abdomen, especially with the skin. If lime get on the front of
in children, are almost always fatal ; and burns the eye or under the eyelid,wa.sh it well with
of the lower are extremities
more dangerous weak vinegar and water. If oil of vitriol,or
than the injuriesaffectingthe face, neck
same any strong ncid has caused the burn, apply at
or arms. A deep burn, too, which may involve once lime-water, chalk or whiting and water,
the loss of a limb is not so likelyto prove fatal carbonate of soda or common washing soda
as a comparatively slight wound covering a and water; in the absence of these use common
largepart of the body's surface. soap made into a thick batter with soft water;
Treatment. The treatment " of burns in the olive oil may afterwards be used freely. Alka- lies
first stages should consist of moist and w.arm as quicklime, potash, or caustic ammonia "
applications. Dry flour is very good and may need the oppositetreatment ; weak vinegar, "
be sprinkledover the wound if it be slight, or or much diluted acids, should be at once plied.
ap-
if nothing better is at hand. Raw cotton, or Corrosive sublimate is rendered inert
wadding in sheets, such as is used in ladies' by the free applicationof white of egg. ter
But-
dressing,may be laid on and should be used of a"!timony,hy water in abundance.
freely enough to entirely exclude the air. BURNING FLUID." A mixture of oil of
Moist applicationsare best used warm. Wet turpentine and alcohol for illuminatingpur- poses.
a piece of old linen or cotton cloth in a mixture Its simplicity,cleanliness, and great
56 BURNOUS BUTTER
brilliancyof lighthave made it very popular representedwith a hood which can be drawn
when gas is not to be had ; but owing to the over the head ; this
is by cutting the
made
large proportion of expensive alcohol which cloak and hood apart following a diagonal
must be used in making it,it is a very costly
illumination, and the great danger wliich at-
tends AliddU of the back.
its use should banish it from the hold.

house-
Both alcohol and oil of turpentine are
very volatile ; that is, when exposed to the air
or not confined, they rapidlyevaporate or rise
into the gaseous state. The vapor thus thrown "a
off is not only inflammable but explosive; and
being generated also inside the reservoir of the
lamp while burning,the lamp itself is liable to
explode at any time. The only lamp in which
burning fiiiidmay be used with safetyis New-
eWs lamp, made especiallyfor this purpose on
the principle of Davy's safetylamp, and mount-
ed
with fine wire gauze. Even then the can
for holding the fluid should have a sheet of the
gauze inserted under the lid,and another fixed

in the spout.
BURNOUS. " The burnous or Arab cloak is -a,
made by taking 3 yds. of yard-wide material, I

foldingit in halves for the middle of the back
(Fig. 2),fasteningit at b for the back of the ""1
neck, from which point the curved line b a

indicates the cutting out ; this is longer than
is needful to meet around the neck, because
Middle of tilefront.
Fig. 2.
from b to c, (Fig. 2.) The cloak has then a
seam in -the back, and the hood is shaped

according to taste.
BUSH-BEAN. "
The common low, garden-
bean, growing on small bushes, and sometimes
called kidney bean. For cultivation (see
Bean). In cooking,shell into cold water and
boil until tender. A small piece of fat bacon
boiled with them is an improvement to them ;
if this is used do not add any salt.
BUTTER. " Butter is the oil of milk arated
sep-
by the called "churning." It
process
is the most popular and delicate of the class of
animal fats,and its dietetic propertiesare nearly
the same as those of vegetable oils, though it
becomes rancid sooner than most other fats or
oils. When fresh and it is very

pure some
whole-
; but it should be quitefree from rancidity.
If salted when quite fresh its wholesomeness
is probably not at all impaired thereby ; but
should it begin to turn rancid no amount of
saltingcan correct it. The flavor of butter pends
de-
very much upon the food of the cows
from which it is produced; and for this reason

Fig. I
cows whose milk is to be used for making ter
but-
Burnous tnade up. should have liberal
pasturage, and if fed
should be given only simple, pure, and tious
nutri-
the cloak is designedto fold looselyacross the food. Good butter will not adhere to the
breast. The fulness in the knife The of
extra back will when it is cut. greatest fault
then drape itself into a very long gracefulhood, American butter is that it is too much salted
which requiresa heavy tassel at d, (Fig.2.)and it has been estimated that ten pounds
"
every
may be sewed up from d to b,or left open and of butter sold in the United States contains
lined with silk. In Fig. i, the burnous of than three times
is one pound salt,or more
BUTTERCUP BUTTERMILK 57
what the average would be in England. It is covered with salt and the sides rubbed with it.
also adulterated with mutton fat,lard, and the The butter may now be covered with a strong
vegetable butters. All these, however, are brine ; but a better way is to press a fine linen
harder than butter, and cannot be perfectly cloth closely to the surface, and cover this
mixed with it,so that it is not very difficult to with a layerof fine salt, and a closely-fitting
detect their
presence by close examination. lid. When butter is taken out, the cloth and
All butter bought at the stores should be worked lid should carefullyreplaced; it is best to
be
over thoroughly before using,not only to purify take out enough to last a week as it spoilsthe
it,but to
preserve its freshness. butter to let air in upon it every day.
To Make. Butter is made
"
either with the Butter may be kept for a year or more by
cream alone or with the milk and
cream er
togeth- mixing into it a preparation made of two parts
; the former plan is said produce the best of fine salt,one of sugar, and one
to of saltpetre,
butter, and the latter the largestquantity. In in the proportion of one ounce of the mixture
both the process

cases is pretty much the same, to a pound of butter. Pack away so as to
though the churning of cream alone is the method entirelyexclude the air.
usuallyadopted in this country, and the cream Butter may be preserved without salt by
should be sour before it is taken from
mixing honey with it in the proportion of an the milk.
The first requisite in the making of good butter ounce to a pound of butter. This has an
is perfect cleanliness in all the utensils nected

con- agreeable taste, will keep for years, and might
with the operation. All strongly-flavoredbe useful on long journeys; but as the portion
substances must be kept from the neighborhood of honey is considerable it might not agree
of the milk, the pans should be scalded just be-
fore with some constitutions.
the milk is put into them, the cream should To Restore.^ " Rancid butter may be restored
be kept in a stone jar or crock, and the churn thus : Put fifteen drops of chloride of lime to a
should be scalded before using and then cooled pint of cold water, and work the butter in it
with ice In hot weather it is till every particle has in contact with
or spring water. come
keep the milk, and butter the water then work it in cold
important to cream, ; over pure
as cool as possible; for this purpose those who water.
have no ice-house or very cool milk-room should BUTTER (Drawn). {See Butter under
hang the cream down the well. In winter the Sauces.)

temperature of the cream before the churning BUTTERMILK. "
This is the residue of the
begins should be about 60" and the churn milk and cream after the butter has been made,
should be scalded, so as not to cool the cream. and contains about two-thirds of the whole
of the before churning originalweight. When quite fresh it differs
Any warming cream
the cream from whole milk chieflyin the absence of the

should very gradual. When
be or
milk ready,churn steadilyuntil the butter- butter or oily part; but it retains the sugar,
is
flakes begin to show around the dasher on the caseine, and salts of milk. It is very nourish-
ing,
top of the churn, then move slowly. The motion and being easier of digestionthan whole
recommended for invalids ;
should always be steady and regular, milk, it is sometimes
otherwise the butter is longer in coming. In and as it is extremely cooling,it forms a useful
warm weather, if the butter is slow in coming, and pleasantbeverage in warm weather. When
pour a little cold water into the churn. When kept for a day or two buttermilk acquires an
the butter has come, take it up on the dasher acidity; but the acid of buttermilk does not increase
and put it into a wooden bowl or tray containing the acidity of the stomach, or cause
very cold water ; then pour off the cold water, flatulence, as vegetableacids commonly do, and
squeezingand pressingthe butter with a wooden it may therefore be safelyused by dyspeptics.
ladle. Set the butter away in a cool place to In this state it is refrigerant, and should not be
harden, and then work it over and over until drunk while the body is unusually warm.
drop of buttermilk has been extracted Where cream alone has been churned the buttermilk
every
and the butter is yellow and solid ; throughout is particularly rich and agreeable.But- termilk
the process use the wooden ladle and do not cannot always be procured in the cities,
touch the butter with the hands. When the but it is easily made in small quantitiesby
buttermilk is all worked out it is time to add shaking sour cream in a bottle,or beating it in
the salt ; on this no precise direction can be a crock until the butter comes." Do not keep "
given as tastes differ so much ; a good plan is buttermilk in glazed stoneware.
to notice the proportionswhich are most ble,

agreea- FleetiiigB (Buttermilk.) When milk
butter- "
and thereafter go by this measure. Mould is added to boilingwhey, and the two are
the butter into rolls or
"
pats
"
of the desired well mixed, a soft curd is thrown down, which
size ; wrap each inperfectlyclean linen cloth ;
a is excellent when eaten either hot or cold with
and pack in a stone jar,sprinklinga little salt bread.
If buttermilk be
between the layers. Butter packed thus will Thickened ButtermUk."
keep sweet and fresh for several weeks. put into a linen bag and all the whey strained
To Preserve. " If butter is to kept a off,what remains
be is then much thicker, and,
long time it should be worked with especial eaten with sugar and cream, is excellent.
care packed down hard in a
and perfectlyclean "Whey (Buttermilk.) " This is a nice drink
in a
stone jar or firkin ; if the firkin is used, it for the sick. Put one quart of buttermilk
should be thoroughly seasoned and the bottom on the fire ; when it boils up beat up the
pan
CABBAGE ROSE CAKE 59
Boiled, with Bacon. " Proceed as described August. The difference between the Cereus
on the preceding page ; allow thie
cabbage and the Epiphyllum is that the shoots of
to boil ten minutes ; finish cooking it in the latter have flat shoots and leaves without
the broth which the bacon made in ing
cook- spines, while in the former the shoots are
; be careful to
preserve its shape as round and the leaves prickly. The best ties
varie-
much as possible while draining it from are of the Cereus
: C. Speciosissimus, crim-
son
the pot ; dish it,lay the bacon on in slices,
purple flowers and
(this is the best for
and serve. general cultivation); C. Grandijlorus,flowers
Fried Cabbage. " Take cold boiled cabbage, yellowish white (this is the "night-blooming
cut it up fine, add a little melted butter and cereus"); C Maynatdi, deep orange red
salt and pepper to taste, with three or four flowers ; and C. Triangularis, immense cream-
tablespoonfulsof cream. Put it into a buttered colored flowers. The best varieties of the
frying-panand stir until it is very hot ; then let Epiphyllum a.re: E. A iefiuanui, fine scarlet
it stand long enough to brown slighlyat the flowers ; E. Speciosmu, rosy pink flower ; E.
bottom. Turn out into a dish, and serve hot. A latum, white flowers: and E. Trincatum,
Piclilea Cabbage. Cook as above, but not and its varieties,with white,red, scarlet,
"
rosy,
too much ; take it off as soon as it is done, and violet flowers.
and drain thoroughly ; drop it immediately CAFh AIT LAIT." Coffee and milk, for
into cold water and drain again. When dry, breakfast. Strain the coffee, while hot, off the
put it into jarsand cover with boilingvinegar; grounds through a piece of fine muslin, into the
season with rock salt, pepper, pepper-corns, coffee-pot; add an equal quantity of boiling
and cloves. When perfectly cold, seal the milk that has been boiled down one-half. Serve
jarsup air tight,and set away in a cool, dry like plain coffee, with sugar.
closet. CAKB. It is absolutely essential to the "
Salad (Cabbage). Choose a hard clean head"
making of good cake that the materials should

of red cabbage, peel off the outer leaves, and be good ; the flour must be white and dry, and
cut it in four pieces. Then with a sharp knife carefullysifted before using ; the sugar white
cut across the grain in as thin slices as ble
possi- and free from lumps ; the eggs above suspicion ;
; put it into a crockery dish, cover with the butter sweet and fresh ; and the milk whole
vinegar,sprinkle salt and pepper over it,and or unskimmed. It is hardly less important
leave to stand several hours. Then throw that the measuring and weighing should be
away the vinegar,and dress with oil and vinegar. accurate throughout ; and that each step in the
{See Sour Krout.) process of mixing should be rightlytaken.
Steived Cabbage. Boil a large head of "
cabbage, drain, and cut it up very fine. Put

two tablespoonfulsof butter in a sauce-pan on
the fire,and when it has melted put in the cab-
bage
and stir for five minutes ; add salt and
pepper to taste, and a pinch of flour ; wet with
a pint of broth and stew until the sauce is
reduced. Serve hot.
CABBAGE ROSE. A species of rose
having a thick compacted flower petalsar-

withranged
like the leaves of a cabbage. It is

hardy, and very pretty. Its culture is like that
of other hardy roses. {See Rose.)
CACTUS. " The families of the cactus are
numerous, and each has a great number of

species. Those chieflygrown for parlor and
garden plants come under the families of
Cereus and Epiphyllum. Both should be plant-
ed
in pots with a soil consisting of two Modem Cake Mould.
parts
peat, one part broken potsherds,one part loam
or old mortar rubbish, and one part manure ; mi.x The flour,as we have said, should be sifted
these well togetherand see that the drainage is beforemeasuring, and if damp thoroughly.
dried
good. During the summer the plants should The eggs should be beaten separately, the "
stand out of doors, in a sheltered place. In whites in a cool room till they are solid enough
September remove to the house, all parts of to slice. The milk may be used either sour
the shoots having no bloom buds (which may or sweet, but the two must never be mixed ;
easilybe seen along the leaves)being first cut sour milk makes spongy cake, sweet makes
back to justbeyond the buds. It is better to it more solid. Saleratus and soda should be
confine the plant to six or eight strong stems, thorouglilydissolved in hot water and strained
and while these are in good health the growth before they are stirred into cake. Currants
of shoots from the root is not to be encouraged. should be carefullyrinsed, rubbed in a dry
Give the plantsno water from September to cloth to get out the stems, and then spread on
February ; while in growth in summer, water platters and dried,before being used. Almonds
moderately. The cactus blooms from May to should be blanched, by pouring boiling water
CO CAKE
on them ; drain and repeat the process andthey together; add a teaspoonful of rose-water,
willreadilypop from the skin ; when blanched, half a pound of sweet almonds blanched and
dry and then pound them fine with a few drops pounded fine,and a quarter of a pound of melt-
ed
of milk, to prevent their oiling. All kinds of butter. Mix well together,and pour it into
cake that are made without yeast are better for small pans that have been lined with pastry;
being stirred till just before they are baked. ornament the top with Zante currants and al-
monds
When ready to mix, stir the butter to a cream, cut in thin slices,and bake immediately
then the sugar, and stir tillwhite
add ; next beat in a rather quick oven.
the yolksof the eggs, strain them and add them Bannock, or Indian Meal Cake. " Take :-
to the sugar and butter ; meantime another son
per- Brown
sugar, \Y lbs ;
butter, I lb ; eggs, 6 ;
should beat the whites to a stiff froth and cinnamon or ginger, i teaspoonful; Indian
put them add the spices and flour,and
in; then meal, i % lbs ; flour,Y lb.
last of fruit,if any be used.
all the ware
Earthen- Stir a pound of butter and a pound and a
is best to mix in, and a wooden spoon quarter of brown sugar to a cream beat six ,
should be used. Butter the cake-pans well ; eggs, and mix them with the sugar and butter;
the cake will be less liable to burn if the pans add teaspoonful of cinnamon
a or ginger; stir
are lined with white buttered paper. The oven in pound and a quarter of white Indian meal
a
should be "quick" but not furiouslyhot; if it (sifted),and a quarter of a pound of wheat

be slow the cake will not rise
properly. The flour. Mix thoroughly,and bake in small cups,
cake must not, while baking, be moved, or and let it remain in them tillcold.
changed from one oven to another, and if it Ber^vickSponge Cake." Tii;^^ .--Flour,4
browns too rapidlyon top, cover it over with a teacupfuls; eggs, 6; powdered sugar, 3 teacup-
piece of white paper. Tobuttered
find out fuls ; cream-tartar, 2 teaspoonfuls; soda, 1 tea-
spoonful
when it is baked enough, half open the oven ; cold water, i cupful; lemon, the rind
door, and try the centre of the loaf with a clean and juiceof Yi- Beat six eggs two minutes ; add
broom-straw. If the cake is baked the straw three cups of powdered sugar, beat six minutes ;
will come out dry, if not, a little of tlie batter two cups of flour with two teaspoonfulsof cream-
will adhere to it,in which case the door of the tartar, beat one minute ; one cup of cold water
oven must be closed immediately,or theteaspoonful of soda, beat one minute ;
cake with a
will fall. Cake that is to be frosted should be half the grated rind and juice of a lemon, two
cooked in pans with sides perpendicular,in-
steadmore cupfuls of flour and a small pinch of salt ;
of slanting. It should be iced as soon as stir gently ; bake twenty minutes.
taken fromthe oven, to ensure its drying quickly Black Cake. Tahf^ .--Flour { browned), I " "
and smoothly. As the

soon as cake is cool, lb ; brown sugar, r lb ; butter,a little more than
wrap it in a thick white cloth, and keep it in a I lb; eggs, 10; seeded raisins,3 lbs; Zante cur-
rants,
covered earthen jar or tight tin box. Do 3 lbs ; citron, I lb ; wine, brandy, and
not cut more at a time than I wineglassfulof each
is likelyto be
; molasses, i table-
milk,
used. ( See Crullers, spoonful ; saleratus,i teaspoonful; cinnamon, I
Doughnuts, Mac-
CAROONS). tablespoonful; cloves, I teaspoonful; mace, I
Almoud Cake. 7(Z/ti?.--Sugar,"
i lb ; butter, tablespoonful, or i nutmeg.
% lb ; flour, I lb ; eggs, 8 ; almonds, i coffee- Take one pound of flour, brown it in a pan
cupful; essence of bitter almonds, Yx teaspoon- over the fire,stirringconstantly, and let it cool
ful ; brandy, i wineglassful. before using ; one pound of brown sugar ; a little
Stir one pound of powdered sugar and a quar- more than a pound of butter; ten eggs ; three
ter
of a pound of butter to a cream ; beat up the pounds of seeded raisins ; three pounds of Zante
eighteggs, the whites and yolks separately, and currants ; one pound of citron ; a wineglass of
add the yolks to the butter and of brandy, and of milk ; a tea-
sugar ; stir to-gether wine, one one spoonful
very thoroughly, and then put in one of saleratus ; a tablespoonfulof molasses
pound of flour ; add a coffeecupfulof sweet -, a tablespoonfulof cinnamon ; a spoonful

tea-
almonds blanched, and beat to a smooth paste, of cloves ; and I tablespoonful of
with half a teaspoonful of essence of bitter mace, or one nutmeg. Stir the sugar and
almonds ; along with the almonds stir in the butter together; beat the eggs to a froth,and
whites of the eggs ; finally add a wineglass of stir them in ; then add the flour,stirringit in
brandy. Bake in a quick oven, and frost it as gradually; after this the molasses and spice.
soon as it is done. Season the icing with rose- Dissolve the saleratus in the milk, strain it,
water. and mix with the brandy and wine to curdle
Almond Cheese Cake. TTz/E-^.
-Milk, i " them ; stir the whole into the cake. Just be-
fore
pt; eggs, 6; white sugar, 6 oz ; sweet almonds, putting the cake into the pans, stir in the
Yz lb ; butter, % lb ; wine, Yz wineglassful; rose- fruit gradually,a handful of each alternately.
water, I teaspoonful. When well mixed together, put the mixture
Boil pint of new milk ; beat three into cake pans, and bake immediately in a mod-
erately
eggs and
a
stir them into the milk, while it is boiling. hot oven. If baked in three loaves it
When itboils up, take it from the fire,add half will take from one to two hours. Black cake
a wineglass of wine (any cooking wine) ; rate
sepa- should be kept three or four weeks before it is
the curd from the whey, and add to the cut.
curd three and six ounces of powdered Cara-way Cakes. Take .--Flour, 2 qts ;
eggs "
white sugar that have previously been beaten white l qt ; butter,i teacupful; caraway
sugar,
CAKE 61
seeds, y^ gill; of lemon, I teaspoonful; froth. There

essence should be just eggs enough to
milk, to dougli tliat may be rolled.
mal"e a wet up the whole stiff. Drop this mixture on
quart of powdered white sugar and buttered platesin dabs ',' the size of a two-cent "
Stir one
a teacupful of butter to a cream ; add two quarts piece and several inches apart ; and bake mediately
im-
of flour, half a gillof caraway seed, and a tea- in a moderately warm oven, watching
spoonful of essence of lemon ; make into a constantlyto keep them from scorching.
dough, roll out into a sheet half an inch thick, II. 7""/r .--Flour, 4 cupfuls; sugar, 3 cup-
fuls
cut into square cakes, and crimp the edges. ; butter, I cupful ; soda, I teaspoonful;
Then bake in a tolerablyquick oven. A piece cream-tartar, 2 teaspoonfuls; grated cocoanut,
of sal-volatile, the size of a nutmeg, dissolved 3 cupfuls; eggs, whites of 3 ; lemon, grated
in two tablespoonfulsof hot water, improves rind of i.
this. Mix together three cupfuls of sugar ; one of
Children's Cake. " Take .--Flour, 2 lbs ; butter ; the whites of three eggs ; a level spoonful
tea-
butter, ]i.lb ; coffee sugar, i^ lb ; currants, i of soda ; four cupfuls of flour,with

lb ; caraway seed, y'ôz ; allspice,
i tablespoon- two teaspoonfulsof cream-tartar sifted into it;
ful ;brewers' yeast, 2 tablespoonfuls. threecupfulsofgrated cocoanut; thegrated rind
Rub a quarter of a pound of butter into two of one lemon ; and a gillof milk. Stir thor-
oughly,
pounds of flour ; add half a pound of coffee and bake in a moderate oven.
sugar, one pound of currants well washed and ni. (Sponge.) "
Take:-Y\ovLX, \ pt ; grated
dried, half of caraway
an ounce seed, and a cocoanut, i ; white sugar, i pt ; eggs, 6 ; salt,
tablespoonfulof allspice; mi.x all togetherthor-
oughly. A teaspoonful.
Warm a pint of notnew Stir together a pint of fine white sugar, and
milk, but do
let it get hot ; stir into it two tablespoonfulsof the yolks of six eggs, beaten and strained ; add
good yeast ; with this liquidmake up the dough one cocoanut (grated), and half a teaspoonful
lightly, and knead it well. Line the pans with of salt,and the juiceof half a fresh lemon ; just
buttered paper, and put in the dougli set it before the cake ,
is put into the oven, add the
in a warm place for an hour and a half to whites of the six eggs beaten up stiff, and then
rise ; then bake in a quick oven. This tity
quan- stir in half a pint of flour. Stir the flour in only
will make two moderately sized cakes ; just enough to mix it ; then put the cake in
thus divided they will require an hour or more pans lined with buttered paper, and bake in a
to bake. quick oven. Do not let the top harden quickly;
Chocolate Cake. Take .--Flour,y/. cup- if there is danger of it, cover
" with buttered
fuls -, butter, l cupful; sugar, 2 cupfuls; eggs, paper.
5; milk, I cupful; cream-tartar, i teaspoonful; IV. 7(zXv.--Sugar, i} cupfuls; butter, J cupful
soda, j.2teaspoonful; fine white sugar, i'^ cupfuls ; eggs, 3 ; milk, -Jcupful ; flour, 2 cupfuls;
; grated chocolate, 3 tablespoonfuls ; es-
sence cream-tartar, i teaspoonful; soda, )l teaspoonful
of vanilla,i teaspoonful. ; cocoanut, i; fine white sugar, ly^ cup-
fuls.
Mix together one cupful of butter; two cupfuls
of sugar ; the yolks of five eggs and whites Stir one and a half cupfulsof sugar and half
of two ; three and a half cupfuls of flour,into a cupful of butter to a cream ; beat up three
which one teaspoonfulof cream-tartar has been eggs and add them, togetherwith half a cupful
stirred ; one cupfulof milk, and half a teaspoonful of new milk ; then add two cupfulsof flour into
of soda. Bake in jelly-cake tins : and use which a teaspoonful of cream-tartar and a quarter
the following mixture for spreading between of a teaspoonfulof soda have been sifted. Stir
the layers and on the top : One and a half cup-fuls together well, and bake in jelly-cake tins. Mix
of sugar; the remaining whites of the three one cocoanut (grated)and its milk with a cupful
eggs ; three tablespoonfuls of grated chocolate ; and a half of white sugar; set this in the
and one teaspoonfulof essence of vanilla ; beat oven till the sugar melts, and spread between
togetherwell. the layersof cake.
Cider Cake. Take .--Flour, 6 cupfuls;
" Coffee Cake." 1. Take:-Y\o\xx, z],^ lbs ; brown
white sugar, 3 cupfuls; butter, I cupful; milk, sugar, 9 oz ; butter, 14 oz ; molasses, i pt ; cold
J4 cupful; nutmeg, I (o;rated ) ; saleratus, spoonful strong coffee, I pt ; stoned
i tea- raisins,cut in two,
; cider, i cupful. i\ lbs ; citron, i lb ; mace, cinnamon and gin-
ger,
Stir togetliera cupful of butter, three cupfuls 2 teaspoonfulseach ; cloves and allspice, i
of white sugar, two cupfuls of flour,a grated teaspoonful each ; soda, dissolved in a little of
nutmeg, and half a cupful of milk with a tea- spoonfulthe coffee, 2 even teaspoonfuls.
of saleratus dissolved in it. Mix all Rub the sugar and butter together,add the
together; and, while doing so, add a cupful of molasses, coffee and flour alternately, leavinga
cider, and four even cupfuls of sifted flour. pint of flour in which to rub the fruit,then the
Bake at once in a quick (but not too quick) soda, and lastlythe fruit. Bake slowly about
oven. an hour.
Cocoanut Cakes. " 7"z/t(?.--Ground
Take coffee, i cupful steeped
.--Grated cocoa- 2.
nut, I lb ; white sugar, i lb ; eggs, vv-hites of 6. in 2 cupfulsof boilingwater ; sugar, 4 cupfuls;
Take a pound each of powdered white sugar butter, 2 cupfuls; eggs, 3 ; soda, i teaspoon-
ful
and grated cocoanut (the brown part of the co-
coanut ; allspice, i teaspoonful; nutmeg, J^ (grated);
should be cut off before gratingit ) ; add cream-tartar, 2 ; flour enough
teaspoonfuls to
the whites of half a dozen eggs beaten to a stiff make dough.
62 CAKE
Pour two cupfuls of boiling -water on a cup-

ful thoroughlyone by one. This is the crust.
of ground coffee ; cover it over tightly,and For the cream, take: one pint of milk, four
let it steep an hour; then strain it and let it eggs, one cupful of and half a cupful of
sugar,
cool. Beat togetherfour cupfulsof sugar, two flour; boil the milk, and while it is boiling
add
of butter, and three eggs ; dissolve one tea- the sugar, eggs, and flour,and then flavor with
spoonful of soda in the coffee, and stir this into lemon. Drop the crust on tins,and bake in a
the sugar and egg ; add flour enough to make quick oven fifteen or twenty minutes ; when
a soft dough, having previously mixed into it they are done open them at the sides and fill
a teaspoonful of allspice, half a nutmeg (grated),with the cream.
and two teaspoonfulsof cream-tartar. Roll it in. 7}zX-t-.--White sugar, 2 cupfuls;butter,f
thin with sugar; cut it with a cake-cutter; and cupful;milk, I cupful;eggs, 5; cream-tartar, I
bake in a slow oven on tin sheets. teaspoonful; soda, ^ teaspoonful; flour, 3
Composition Cake.-Butfer, y^ lb; sugar, \]i cupfuls; cornstarch, 2 teaspoonfuls; vanilla,I
lbs; flour,Ij^ lb; eggs, 4; milk, I pt; nutmeg, i; teaspoonful.
baking powder, 5 even teaspoonfuls; raisins, Stir two cupfuls of fine white sugar and two
stoned and chopped, |^ lb ; currants, ^ lb. thirds of a cupful of butter to a cream; then
Beat the butter and sugar togetheruntil very add a cupfulof milk, four eggs, a teaspoonfulof
light; add alternately, but gradually,the milk cream-tartar, half a teaspoonful of soda, and
and one fourth of the flour ; whisk the eggs three cupfuls of flour. Bake in thin layers
until thick and add them in the same way with as for jelly cake, and when cold spread between
the remainder of the flour with which the bak-
ing them the followingcream : stir two teaspoonfuls
powder has been thoroughly mixed and of cornstarch, wet with a little cold milk, into
sifted ; be.it well and add the grated nutmeg. half a pint of boilingmilk ; beat half a cupful
Mix the fruit and stir in half at a time. When of sugar and one egg togetherand add to the
well beaten put it in pans buttered and lined milk,let it boil tillquitethick,stirring constant-
ly
with paper. Bake at once in a moderate oven. to prevent its burning; when cold flavor with
Ice the bottom and sides while hot. one teaspoonful of vanilla. If icing is used
Confederate Pound Cake. TVz^^ .--Eggs, flavor it also with vanilla.
"
10 largeor 12 small ones ; butter,i lb; powdered IV. (Without Eggs) Tii/f-i? .--Sugar,3 cupfuls; "
sugar, \ lb; flour,i lb. less i tablespoonful. butter, I cupful; flour,4 cupfuls;salera-
Cream the butter thoroughly and beat in the tus, \y, teaspoonfuls; ess. of lemon, I teaspoonful
sugar ; add the whites of the eggs, beaten to a \ (grated); sour 2 cupfuls.
; nutmeg, cream,
stiff froth,and then the well-beaten yolks : put Stir three cups of sugar and one of butter
in the sifted flour carefully, stirring only enough togetherthoroughly ; add two cupfuls of sour
to mix well. Bake in
pans lined with paper cream, one and a half teaspoonfulsof saleratus
and be careful not to move it while baking. dissolved in a little cold water, a teaspoonfulof
Cornstarch Cake. 7(Z/fi?.--Sugar,2
"
fuls
cup- essence of lemon, and half a grated nutmeg;
; butter, i cupful; milk, i cupful; eggs, 3 ; pour all this into the middle of four cupfuls of
soda, I teaspoonful; flour, 2 cupfuls; cornstarch flour. Mix together quickly and thoroughly,
I cupful; cream-tartar, 2 teaspoonfuls. and bake at once.
Stir two cupfuls of sugar and one of butter Cream-Tartar Cake. 7a/tf .--Flour,3 pts; "
to a crpam ; add one cup of milk, three eggs, cream-tartar, 2 teaspoonfuls ; soda, i teaspoon-
ful
whites and yolks beaten separately,and one ; nutmeg j^ (grated); milk, IJ^ cupfuls;
teaspoonful of soda, dissolved in a little hot
sugar, I pt.
water ; then stir in two cupfuls of flour,and Mix two teaspoonfuls of cream-tartar oughly
thor-
one cupful of cornstarch, with two teaspoonfuls with three pints of flour,and add half
of cream-tartar sifted throughthem. Bake a grated nutmeg; dissolve one teaspoonful of
in small tins,and eat fresh. soda in two tablespoonfulsof hot water, add it
Cream Cake. 7"Z/J(?.--.Sugar,
"
i( lb; butter, to one cupful and a half of milk, and stir in a
Yi lb ; eggs, 7 ; flour,xy^,lbs ; brandy, i wine- pintof crushed sugar; use this to mix the flour
glassful; nutmeg, i ; cream, l^ pt. into a soft dough. Roll the dough out, cut into
Take half a pound of butter and three round cakes -with a tumbler, and bake diately
imme-
quarters of a pound of sugar, and stir together in a quick oven for fifteen or twenty
till
very white ; beat seven eggs, the whites minutes.
and yolks separately,and stir them into the CupCake. I. Take .--Sugar,
" 2 cupfuls; but-
ter,
cake, then add a wineglass of brandy, a grated cupful; eggs, 4 ; flour, 3 cupfuls; baking
I
nutmeg, and a pound and a half of sifted powder, i teaspoonful; ess. of almond, to
flour ; justbefore puttingit into the pans, add taste.
half a pint of sweet cream, and a pound of Beat one of butter and two of sugar to
cup
seeded raisins. Bake in a quick oven. then add four eggs, whites and yolks
cream;
II. 7;i,(v.--Butter,* lb; boiling-water, I pt; beaten separately,and three cupfulsof flour;
flour,^ lb; eggs, 14; milk, i pt; sugar, 2 cup-
fuls; flavor with almond to taste, and at last, just
flour,\ cupful; lemon, to taste. before puttinginto the oven, add one ful
teaspoon-
Put half a pound of butter into a pint of of bakingpowder. Bake in a quick oven,
boilingwater, and let them boil together; stir either in cups or pans.
in three quarters of of flour,then
a pound move
re- II. 7a^^ .--Sugar, 3 teacupfuls; butter, ij^
from the fire. While hot beat in ten eggs cupfuls; eggs, 3 ; flour,6 cupfuls; ess. of
CAKE 63
lemon, or rose-water, to taste ; saleratus, i and brandy, i gill each ; nutmeg (grated),\ ;
teaspoonful; milk, I cupful. raisins, J lb ; citron, -1lb ; almonds (blanched
Stir three teacupfuls of sugar and
pounded fine),one and
\ lb. and
a half of butter to a cream ; beat three
one Mix
pound of sugar and three quarters
eggs
to a froth, and stir them into the sugar and
of a pound of butter to a white cream ; add 12
butter, together with three cupfuls of flour ; eggs, the whites and yolks beaten separately;
flavor to taste with essence of lemon or rose- then stir in a pound and a half of flour, and a
water. Dissolve a teaspoonfulof saleratus in gilleach of milk, wine, and brandy; flavor with
a cupful of milk, strain it into the cake, and one half of a grated nutmeg. Just before bak-ing
then add three more cupfulsof flour ; with three add three quarters of a pound of seeded sins,
rai-
teaspoonfuls of cream-tartar. Mi.\ well, and a quarter of a pound of citron, and a quarter
bake immediately either in cups or pans. of a pound of almonds, blanched and ])Ounded
Currant Cake. Tal\- .--Vlour, I lb; butter, fine.
"
Bake in a moderately quick oven.
yi lb ; sugar ')4lb ; currants, yi lb ; eggs, 4 ; Fruitcake I. Take :-\^\\\\.e sugar, I lb; "
cinnamon, i teaspoonful; soda, }4 teaspoonful; butter, \ lb ; eggs, 7 ; flour,i lb ; citron,i lb ;

yi a lemon. nutmeg, i teaspoonful; cinnamon, i teaspoon-
ful
Mix together one pound of flour, half a ; currants, \ lb ; raisins,\ lb; brandy, I
pound of butter, three quarters of a pound of wineglassful.
sugar, half a pound of currants (well washed), Beat one pound of fine white sugar and
four eggs, one teaspoonful of cinnamon, half three quarters of a pound of butter to a cream ;
a teaspoonful of soda dissolved in hot water, add the yolks of seven eggs, beaten to a froth ;
half a lemon (squeezed and the rind grated). then the whites of the eggs, whipped to a
Line the bake-pans with buttered paper ; drop froth, and a quarter of a pound of citron, one
the mixture upon it; and bake quickly. teaspoonfulof nutmeg, one of cinnamon, and
Delicate Cake. TIj/Iy'.--Butter, i cupful; one
"
pound of flour; stir together, and add half
sugar, 2 cupfuls; milk, I cupful; eggs, whites a pound of currants, washed carefully and
of 5 ; cream-tartar, i teaspoonful; soda, /^ dredged, and half a pound of raisins, seeded
teaspoonful ; flour,3 cupfuls. and chopped ; finallya wineglass of brandy.
Stir one cupful of butter and two of sugar Mix thoroughly, and bake in a moderately
to a cream ; add one cupful of milk, the whites quick oven.
of five eggs, one teaspoonful of cream-tartar, II. (With Apples.) Take :-\ix\Â apples, 3 "
half a teaspoonful of soda, and three cupfuls cupfuls; molasses, 3 cupfuls; flour, 3 cupfuls;
of sifted flour. The yolks of the eggs can be butter, I cupful; eggs, 3; cream-tartar, i tea-
spoonful
used for other purposes. ; soda, ^ teaspoonful ; spice and

Diet Cake. Boil one
"
pound of crushed sugar raisins.
in one and a half gillsof water to the Take three cups of dried apples ; three of
crack (see candy) ; molasses ; three of flour ; one of butter ; three
pour it on eightwell-beaten
eggs, whisking them well the while ; beat until eggs; one teaspoonful of cream-tartar: and
the mixture is cold ; then add ten ounces half a teaspoonful of soda. Soak the dried
of flour,and 4 oz almonds, blanched and cut apples in water until soft ; then chop them up
into thin strips. Bake in a mould lined with fine and boil them with the molasses for half
paper, 35 minutes, in a moderate oven. an hour ; let them cool, and then add the but-
ter,
Dover Cake. "
lb; Take .--White
eggs, and flour. Beat the eggs very high,
sugar, i
butter,yi lb ; eggs, 6 ; milk, I cupful; soda, i and sift the cream-tartar and .soda in with the
teaspoonful;vinegar, i tablespoonful ; cinna-
mon flour. Bake in a slow oven three hours.
(powdered),i teaspoonful; rose-water, i Gingerbread. I. 7"?/-f .--Sugar, yi lb; but-
ter, "
tablespoonful. Yz lb ; flour, 2 lbs ; caraway seed, I oz ;

Stir a pound of white
sugar and half a pound ground ginger, i oz ; coriander seed, y, oz ;
of butter to a lightcream ; add six eggs, beaten molasses, i ^-^lbs.
to a froth,one cupful of sweet milk,one tea^ Rub together half a pound of fine sugar and
spoonful of soda dissolved in a tablespoonful half a ]30und of butter ; then add two i)ounds
of vinegar, one tablespoonful of powdered of flour, well dried by the fire,one ounce of
cmnamon, and one pound of flour; flavor with caraway seed, one ounce of ground ginger,
one tablespoonful of rose-water. Bake in a an ounce of coriander seed. Mixand half
quick oven and frost as soon as done ; flavor them with one and three quarter pounds of
the frostingwith lemon-juice. molasses, roll thin, and bake in a quick oven.
Fancy Cake. Takf .--Sugar,yi Vo ; eggs, 4 ;
" n. (Fleming). /"rt/ft'
.--Butter and sugar, % "
flour,y" lb ; ess. of lemon, i teaspoonfuf. lb. each; molasses,^ pt; eggs, 4; flour, IJ^
Beat lialf a pound of sugar and the yolks of pts; ground ginger, i tablespoonful;cinnamon,
four eggs together; add half a pou-nd of flour, I teaspoonful; soda or pearlash,i teaspoonful.
and beat up thoroughly; then add a teaspoon-
ful Stir together a quarter of a pound of butter
of essence of lemon, and the whites of the and a quarter of brown sugar ; add halfa jînt
eggs, beaten to a stiff froth. Bake in small of molasses. Beat four eggs to a froth,and
patties,and put a sugar plum on the top of stir them into
mixture the
alternatelywith
each. rather less pint and a half of flour;
than a
French Cake. " 7(7 ,{v .--Sugar,

t lb; butter, add a heaping tablespoonfulof ground ginger,
X lb; eggs, 12; flour,i^ lbs; milk, wine, and a teaspoonful of powdered cinnamon.
6-i CAKE
Stir all together well. Dissolve a level tea- saleratus in a wineglass of milk, and stir it
spoonful of soda or pearlash in two tablespoon- in; roll out and bake immediately in a quick
fuls of warm water, and stir this in last. Put oven.
the mixture into a buttered tin pan, set it Ginger Snaps. lard,
"
L 7i7/{-f.--Butter and
immediately into the oven which must be }4 lb each ; brown
j4 'b ; molasses, i sugar,
brisk but not too hot, and bake well. Test pt ; ginger,2 tablespoonfuls; flour,I qt ; sale-
ratus,
with a straw. 2 teaspoonfuls ; milk, i wineglassful.
m. (Hard.) "
Tlj^c .--Molasses,
i pt; butter,^ Take a quarter of a pound of butter and the
lb ; sour milk,
teacupful; ground ginger, 2 same
I quantityof lard, melt them and mix with
tablespoonfuls;soda, i tablespoonful; cloves, I a quarter of a pound of brown sugar, a pint of
tablespoonful; lemon, rind of I ; flour. molasses, two tablespoonfulsof ground ginger,
Mix one pint of molasses, half a pound of and a quart of flour. Dissolve two fuls
teaspoon-
butter,one cupful of sour milk, two tablespoon-
fuls of saleratus in a wineglass of milk, strain
of ginger,one tablespoonfulof soda, one it into the cake, and add sufficient flour to
tablespoonfulof cloves, the rind of one lemon make a soft dough. Roll it out thin, cut into
(grated),and flour enough to make a stiff paste. small cakes, and bake them in a quick oven.
Butter the tin sheets, roll the dough on them, XL 7i7^(' .--Butter and lard, "4 cupful each ;
sprinkle lightlywith sugar as thin as possible, sugar, I cupful ; molasses, i cupful ; water, }i
and bake in a quick oven. cupful ; ground ginger,cinnamon, and cloves,
IV. (Soft.)" rrt/^-c.--Butter, i teacupful, I tablespoonful each ; soda, i teaspoonful ;
melted ; molasses, i pt ; ground ginger, i flour.
tablespoonful; flour,i pt ; eggs, 2 ; saleratus, Mix half a cupfulof butter with the same
2 teaspoonfuls; sour milk, ;4 pt ; flour ; lemon quantity of lard ; add one heaping cupful of
peel. sugar, one cupful of molasses, half a cupful of
Mi.x a teacupfulof melted butter with a pint cold water, one tablespoonful each ground
of molasses, a tablespoonfulof ground ginger, ginger and cinnamon, one teaspoonfulof cloves,
a pint of flour, and two beaten eggs ; a fresh one of soda dissolved in hot water, and enough
lemon peel, cut into strips, may be added. flour to make a pretty stiff dough. Roll out
Mix two teaspoonfuls of saleratus in half a thin, and bake at once.
pint of sour milk, stir it into the cake, and add Golden Cake. Taie .--'White sugar, i lb; "
flour enough to make soft sponge. Bake in butter 3^ lb; eggs, yolks of 16; flour, 2 lbs;
deep pans, in a moderately quick oven, about milk, I cupful; lemon, i ; mace ; baking pow-der.
half an hour.
V. (Spiced.)" 7"7,(v .--Sugar,!
lb butter. "" lb; Mix together one pound of fine white
; sugar,
eggS' 5 ; niilk, 3
tablespoonfuls; cream-tartar, three quarters of a of butter, the yolks
pound
I teaspoonful; soda, J" teaspoonful; ground of sixteen eggs, the rind and juiceof one lemon,
ginger, i tablespoonful; flour, i lb ; cloves, one cupful of milk, and two pounds of flour,
nutnieg,and cinnamon, teaspoonfuleach. with two teaspoonfulsof baking powder ; sea-
son
Stir one pound of sugar and half a pound of to taste with mace. Bake about half an
butter to a cream ; add five beaten to a hour.
eggs
froth, three tablespoonfulsof sweet milk, one Honey Cake. 7""7^tr.--Honey, I qt ; butter
"
teaspoonful of cream-tartar, half a ful

teaspoon- %" lb. ; sugar'ilb. ; soda I tablespoonful(slightly
of soda dissolved in a little hot water, a heaped); caraway seeds, yi a gill.
heaping tablespoonfulof ground ginger, and Warm the quart of honey and the pound of
one teaspoonful each of cloves, nutmeg, and sugar in a tin pan ; add the three quarters of
cinnamon ; mix together well and add one a pound of butter, the tablespoonfulof soda
pound of flour. This amount will make two dissolved in a little warm water, the half gillof
good sized loaves.
caraw-ay seeds, and flour to make it stiff enough
VI. (Sponge.)" 7l7,f(?
.--Molasses, i cupful; to roll. Roll it thick, score and bake in a sheet
butter, i cuplul; ginger, I tablespoonful;sour or tin,and cut it in small cakes.
milk, I cupful ; saleratus, li teaspoonfuls; Huckleberry Cake. 7i7/f^ .--Sugar,I cup-
ful; "
flour. molasses, i cupful; milk, i cupful; butter,

Mix a cupful of molasses, half a cupful of ^4 cupful; cream-tartar, I "" teaspoonfuls; soda,
butter, and one tablespoonful of ginger, and I teaspoonful; flour; huckleberries, I pt; all-
spice,
set it on the fire tillwell warmed ; then add one cinnamon, and cloves.
cupful of sour milk, one teaspoonfuland a half Beat together one cup of sugar, one of lasses,
mo-
of saleratus, and enough flour to make a stiff one of milk, half a of butter, one
cup
sponge. Bake teaspoonful and a half of cream-tartar, one
at once in a rather quick oven.
spoonful
tea-
VII. Sugar of soda
7;^X""".--Sugar,i dissolved in a little warm
lb ;
butter, 6
"
oz ; eggs, 4 ; ground ginger, 3 teaspoonfuls ; water ; stir in enough flour to make a soft
flour,lilbs; saleratus, i teaspoonful; milk, i sponge, and then add one pint of huckleberries,
wineglassful. washed and dredged ; season to taste with spice,
all-
Mix a pound of sugar and six ounces of but-
ter; cinnamon, and cloves.
beat four to a froth and stir them Jelly Cake. I. T^ji-f .--Sugar, lb; butter,
eggs i "
into the butter and sugar, with three teaspoon-

fuls yi lb ; milk, i cupful; eggs, 6 ; cream-tartar, i
of ground ginger; stir in graduallya pound teaspoonful; soda, ^ teaspoonful; flour,i lb ;

and a half of flour ; dissolve a teaspoonfulof jelly.
CAKE
65
Stir to a liglit
cream pound of sugar and yeast, i teacupful; butter, r lb ; white sugar,
one
half a pound of butter one ; add

cupful of milk, 1 }4 lb ; eggs, 4 ; wine and brandy, one wine-
six eggs beaten to a froth,one teaspoonful of glassful each ; mace or nutmeg ; raisins (seeded),
cream-tartar, half a teaspoonful of soda, and 2 lbs ; citron,or almonds, lb. 'X
one pound of flour. Spread over buttered tins Stir a pound of flour graduallyinto a pint of
to the tliickness of a quarter of an inch, bake lukewarm milk, add a small teacupfulof yeast,
tillbrown, and when done pilethem on a plate, and set where it will rise quickly. When it is
and put a layer of jellybetween. of a spongy lightness, stir one pound of butter
IL'/'aif .--Sugar,"" lb ; butter,6 oz ; eggs, 8 ; and a pound and a quarter of fine white sugar
flour,I lb ; lemon, i ; jelly. to a cream, and work into the sponge with the
Stir together tillwhite half a pound of rolled hand. Beat four eggs to a froth, the whites
sugar
and si.\ ounces of butter; beat eight and yolks separately,mix them with the cake,
eggs to a froth, stir them into the butter and and add a wineglass of wine, one of brandy, a
sugar, and add a pound of flour ; add the juice quarter of an ounce of mace, or (if preferred)
and grated rind of a fresh lemon ; turn this one grated nutmeg. Add one pound of flour
mixture into scollopedtin platesthat have been and work the dough with the hand for fifteen
well buttered. Bake and in No.
arrange as i. or twenty minutes. Set it to rise, and when
Lady Cake. "
7(7;iv .--Sugar,i lb; butter, 6 perfectlylight,
work it a few minutes with the
oz eggs,
; whites of 12; flour ){ lb ; lemon, or hand, and add two pounds of seeded raisins,a
bitter almond. quarter of a pound of citron,or the same quan-
tity
Stir together one pound of
sugar and six of almonds blanched and pounded fine.
ounces of butter ; add the whites of twelve Place in buttered cake-pans; let them stand
eggs whipped to a froth,and three-quartersof half an hour in a warm place; then bake in a
a pound of flour ; flavor with bitter almond or quick oven about an hour and a half. If the
with the juiceand grated rind of one lemon. tops brown too fast,cover over with buttered
Bake in
square shallow tins, and flavor the paper. This cake is very rich and nice.
frostingwith vanilla. Marbled Cake.}4 cup-

ful " TaX-t' .--Brown
sugar,
Lemon 3 cupfuls;
Cake.
.--Sugar, "
I. Taie ; whitecupful; molasses, }4 cup-
sugar, ful i
butter,one cupful; milk, one cupful; eggs, 5 ; ; butter, }^ cupful; milk, }( cupful ; cream-
saleratus, i teaspoonful; flour, 4 cupfuls; tartar, 2 teaspoonfuls; soda, i teaspoonful;
lemons, 2. cinnamon, i teaspoonful; eggs, 3 ; alkpice, %
Beat three cups of sugar and one of butter teaspoonful; nutmeg (grated), ]4 ; flour,4 cup-
fuls.
to a lightcream ; add one cup of milk, five
eggs beaten to a froth,one teaspoonfulof sale-
ratus, This is made by mixing a lightbatter and a
four cups of flour,and the juice and dark one, and baking them in alternate layers.
grated rind of two lemons. Beat together For dari batter : Beat together half a cup of
thoroughly and bake in a moderately quick brown sugar, half a cup of molasses, a quarter
oven. of a cup of butter, quarter of a cup of milk, one
IL 7"?Xr .--Sugar,i lb ; butter, 3^ lb; eggs, teaspoonful of cream-tartar, one of cinnamon,
7; flour, I lb; lemons, 2; currants i""tea- a teaspoonful of half
soda, half a teaspoonful
cupfuls. allspice, of
half a grated nutmeg, the yolks of
Beat one pound of sugar and three-quartersthree eggs well beaten up, and two cupfuls of
of a pound of butter to a cream ; add the yolks flour. For batter : Mix
/I'g/if one cup of white
of seven eggs beaten to a froth and strained ; sugar, half a cup of butter, half a cup of milk,
whip the whites up stiff and stir tliem in with the whites of three eggs whipped to a froth, one
one pound of dried flour,the juiceof one lemon teaspoonful of cream-tartar, half a teaspoonful
and the peel of two cut into strips,and a cupful of soda, and two cups of flour. Butter the pan
and a half of currants. The currants be well and put in the two batters in alternate
may
left out if desired. Bake in a moderately quick spoonfuls.
oven. Measure Cake. " 7"r,^"?.--Sugar,2 cupfuls;
Loaf Cake. "
I. Thyi-t'.--Brown sugar, I lb; butter, I cupful; eggs, 4 ; nutmeg (grated)I ;
butter, 34"lb ; sour milk, I pt ; molasses, i pt ; flour, I pt.
eggs, 5 ; soda, 2 teaspoonfuls; flour, 3 lbs ; Stir two cupfuls of sugar and one of butter
currants, 2 lbs ; raisins (seeded), I lb : cloves, to a lightcream ; then add four eggs beaten to
allspice, and cinnamon, i teaspoonful each ; a froth,one grated nutmeg, and a pint of flour.
nutmeg, I (grated). Stir it constantlyuntil justbefore it is put into
Beat together a pound of brown sugar and the oven. Bake either in cups or pans.
three quarters of a pound of butter ; add a Molasses Cake. Taie .--Molasses, i cupful; "
pint of sour milk, a pint of molasses, five eggs sugar, I cupful; warm water, i cupful; soda, r
beaten to a froth,two teaspoonfulsof soda, one tablespoonful; lard, % cupful ; salt, }^ teaspoonful
teaspoonfuleach of cloves, allspice, and cinna- ; flour.
nion, one grated nutmeg, and three pounds of Mix one cup of molasses, one cup of sugar,
flour. Mix w-ell,and then stir in two pounds one of warm water with a teaspoonful of soda
of currants, carefullywashed, and one pound dissolved in it,two-thirds of a cup of lard, half
of seeded raisins. Bake in a moderately a teaspoonfulof salt,and enough flour to make
quick oven. a dough as soft as can be rolled. Roll out
II. (Raised.) Taie .-Flour, 2 lbs; milk, thin, cut into cakes, and
"
bake in a quick oven.
CAKE Ui
home-made Scotch Cake. i lb;
7Vz,t(?.--Sugar, butter,
warm water, % pt. each ; yeast, yi "
cupful; flour ; raisins or currants ,

i cupful; î lemon, i ; brandy, i wineglassful; eggs,
lb ;
cinnamon, cloves, and grated nutmeg, i tea- 9; flour,I lb; raisins (seeded),i lb.
spoonful each. pound of sugar and three-quartersof
.Stir a
Stir together a large coffeecupfulof sugar a pound of butter to a very light cream ; add
and half a cupful of butter; add half a pint of the juice and grated rind of a lemon, and a
sweet milk and half a pint of warm water. To wineglass of brandy. Beat nine eggs the
this mixture stir in enough to make
flour a whites and yolks separately, to a froth and stir
thick dough, and half a cupful of yeast ; set it them into the cake ; then add a pound of flour,
to rise over night. Next morning stir in a and, justbefore it is put into the bake-pans,a
cupfulof seeded raisins or currants, and a tea- pound of seeded raisins. Bake in a moderate
spoonful each of cinnamon, cloves, and grated oven.
nutmeg. Put into baking-pans,let it rise until Shre-wsbury Cake. Take :-Wh\te sugar, "
perfectlylight,then bake three-quartersof an 3/ lb ; butter,% lb ; eggs, 5 ; flour,i lb ; rose-

hour in a moderately quick oven. water or grated lemon peel.
Republican Cake. Take :-F\o\"x, %
"
lb; Stir three-quarters of a pound of powdered
butter ]X lb ; sugar, 6 oz ; cream, '^ teacupful ; white sugar and half a pound of butter to a
eggs 3 ; baking-powder, i teaspoonful; raisins, cream ; add five eggs, the whites and yolks
I teacupful; white wine, yi wineglassful; nutmeg, beaten separately;then stir in a pound of flour
cloves, and cinnamon. dried by the fire,and flavor to taste with rose-
Mix togetherhalf a pound of flour,a quarter water or grated lemon peel. Mi.x thoroughly,
of a pound of butter, six ounces of sugar, three and bake at once.
to a froth, a teaspoonfulof baking- Take :-Wh\\.t sugar,
eggs beaten Silver Cake. "
i lb;
powder, one teacupful of raisins, and halt a butter, }^ lb; eggs, whites of, 10; flour,^ lb;
wineglass of white wine, and half a teacupful ess. bitter almonds, i teaspoonful.
of cream ; season to taste with nutmeg, cloves, Beat to a cream one pound of fine white
and cinnamon. Bake at once in a moderately sugar, and half a pound of butter,; add the
hot oven. whites of ten eggs, whipped to a stiff froth ;
Rice Cake. " Take .--GroxmA rice, lo oz; then add three-quartersof a pound of flour,
white sugar, 8 oz ; flour,3 oz ; eggs, 6 ; nutmeg, flavor with one teaspoonful of the essence of
Vz (grated). bitter almonds. Flavor the icing with rose-
Mix ten ounces of ground rice, eight ounces water.
of powdered white sugar, and three of wheat Spice Cakes. Take .--Butter, i teacupful;
"
flour; sift the whole into the beaten yolks of sugar, I teacupful; molasses, yi teacupful;
six eggs ; add the whites of the eggs, whipped saleratus, r teaspoonful; nutmeg, l (grated),
to a stiff froth, and half a grated nutmeg. Beat ground ginger, cinnamon, caraway seed, cori-
ander
together very gently,put into deep pans, and seed, I teaspoonfuleach.
bake about twenty minutes in a quick oven. If Melt a teacupfulof butter, and mix it with a
not watched they may burn. teacupfulof sugar, and half a teacupfulof molasses
Royal Cake. Take .--Sugar,

"
i i{ lbs ; butter, ; add a teaspoonful of cinnamon, a teaspoonful
I lb ;
eggs, 4 ; milk, l % pts ; soda, % teaspoonful of ground ginger, a grated nutmeg,
; brandy, yi teacupful; flour,2 3^ lbs; nutmeg, and a teaspoonfuleach of caraway and der
corian-
I; raisins and currants (mixed), I lb; seed ; put in a teaspoonful of saleratus,
citron, ]4 lb ; cloves, allspice, cinnamon, i teaspoonfuldissolved in half a teacupful of warm water,
each. stir in flour till stiff enough to roll out thin;
Stir together one pound and three-quarterscut into cakes and bake them in a slow
of sugar, and one pound of butter ; add four oven.
eggs beaten to a froth, a pint and a half of Sponge Cake. Ta/J-^r .--Powdered sugar, " 2
milk, half a teaspoonfulof soda, half a teacupful cupfuls; flour, i yi cupfuls; eggs, 7 ; lemon,
of brandy, two pounds and three-quartersthe grated rind and juice of one. Beat the
of flour, one nutmeg, a teaspoonful each of yolks of the eggs with the sugar until very light;
cloves, allspice, and cinnamon, two pounds of add the rind of the lemon and the whites beaten
raisins and currants mixed, and a quarter of a to a stiff froth ; sift in the flour and all the
pound of citron. Bake in thick
juice,stirring as loaves in
gently as possible. a
moderately quick oven. IL (White.) Take .--Svigsx, lyi cupful;flour, "
Savory Cakes. Take :-'VJh\tt sugar, i lb; I cupful; eggs, whites

"
of 10; cream-tartar, i
eggs, 8 ; flour, i lb ; coriander seed, 2 table- teaspoonful.
spoonfuls; lemon, i. Take one and a half cupfuls of sugar, one
Mix together a pound of powdered white cupful of flour, the whites of ten eggs, and one
sugar, and eight eggs, the whites and yolks teaspoonfulof cream-tartar. Beat the eggs to
beaten up separately;beat them well together a froth and stir the sugar with them ; put the
for several minutes, then add the grated rind cream-tartar in the flour,and then stir the flour
of a fresh lemon and half the juice, a pound of with the paste lightly and quickly'.Do not stir
flour,and two tablespoonfuls of coriander seed. the cake after the flour is fairly in. Bake in a
Drop this batter by the large spoonful upon quick oven.
buttered baking pans, sift white sugar over in. Take :-'Lo!ii sugar, weight of 10 eggs;
them and bake them immediatelyin a quick oven. eggs, 12 ; lemon, i ; flour,weight of 6 eggs.
68# CAKE
Take the weight of ten eggs in powdered loaf powdered white sugar and twelve fuls
teaspoon-
beat it to a froth with the yollcs
of twelve of butter ; add
three eggs, the whites and
sugar,
eggs, and add the juice and grated rind of a yolks beaten separately,a pint of flour,and half
fresh lemon ; whip the whites of twelve eggs to a grated nutmeg. Drop from tlie spoon on
a stiff froth,and mix them with

the sugar and buttered tins,bake ten or fifteenminutes, and
yolks. Stir the whole constantlyfor fifteen when done put a sugar plum on the top of
minutes, and then sprinklein the weight of six each.
in sifted flour. The moment the flour is Tea Cakes. 7a^(? .--Sugar,
ly, teacupfuls;
eggs "
well mixed in, turn the cake into pans lined butter, Y2 teacupful; nutmeg (grated), Y^ ; milk,
with buttered paper, and bake immediately in a I teacupful ; saleratus,Yz teaspoonful; flour.
quick oven. It will bake in about twenty Beat together one teacupful and a half of
minutes. sugar, and
half a teacupfulof butter ; stir in
Strawberry Short Cake (I.) Take "
.--Flour, half a teacupfulof flour,and half a grated nut-
meg.
I qt ; eggs, 4 : cream or melted butter, I teacup- Dissolve half a teaspoonful of saleratus

ful ; mtlk ; salt, I teaspoonful; strawberries ; in a teacupfulof milk, strain and mix itwith the
white cake ; add flour till stiff enough to roll out.
sugar.
quart of flour with four beaten eggs, a
Mix a Roll it out half an inch thick,cut into cakes, and
teacupfulof cream or melted butter,and a tea- tins in a quick oven. bake them on flat buttered
spoonful of salt ; add enough milk to roll it out.
quick they will be spoiled. If the oven is not
Roll it out thin ; line a shallow baking-pan with Washington Cake. Tiz/'*?.--Sugar,3 cup- "
part of it,put in a thick layerof nice,ripestraw-

berries, fuls ; butter, 2 cupfuls; eggs, 5 ; milk, i
ful
cup-
and sprinkle in sufficient white sugar ; cream-tartar, 2 teaspoonfuls; soda, i teaspoonful
to sweeten them ; cover them with a thin layer ; flour, 4 cupfuls; currants, Y2 'b ;
of the crust; then add another layerof straw-
berries raisins,% lb ; citron, "^ teacupful; nutmeg
and sugar, and cover the whole with and cinnamon.
another layerof the crust. Bake in a quick Stir three cupfulsof sugar and two of but-
ter
oven twenty-five minutes.
about to a cream ; then add five eggs, beaten to a
Strawberry Short Cake (II.)" T^z/tt'.-A froth,

teaspoonfulsof one cupful of milk, two
soda biscuit crust made with flour,i qt ; soda, I cream-tartar, one of soda, and four cupfuls of
teaspoonful; cream-tartar, 2 y^ teaspoonfuls ; flour. Mix altogether thoroughly, and just
butter,2 oz ; lard,I oz ; salt,i even teaspoonful; before baking stir in half a pound of currants
sweet milk, 3 gills. This will make two cakes. washed and dried, a quarter of a pound of
If the cake is to be served on a platter, roll raisins seeded and chopped fine, and half a
the crust the shape and size insid; the rim; if teacupfulof citron sliced; flavor to taste with
a dinner plate is to be used, m.^ke the cakes nutmeg and cinnamon. Bake in a steady,
round. Roll the crust to the thickness of half moderately quick oven.
an inch, prick and bake in a quick oven. Have Webster Cake. Beat together three cupfuls "
the strawberries cut in two or three pieces, of sugar and one cupfulof butter ; add two eggs
split the cakes, lay one half on the plate; beaten to a froth,one teaspoonfulof soda, one
butter it and put over it a thick layer of straw-
berries cupful of milk, five cupfuls of flour,and the
and sugar ; then replace the other half, rind and juiceof a lemon. Mix in fruit and
upside down, if there is to be another layer of spiceto taste. Bake in a moderatelyquick oven.
fruit. The two cakes may be served together Wedding Cake. Ta.ii' .--Sugar, i lb; but-
ter, "
or separately and the upper layer may be I lb; eggs, 10; brandy, J4 pt ; wine, I
fruit or crust, as preferred. Leave in tlie oven wine-glassful; nutmegs, 3 ; cinnamon, i table-
from five to ten minutes, and serve smoking spoonful; flour, I lb; currants, 2 lbs; seeded
hot. raisins,i lb citron, Yi 'fa-
;
Sugar Cake. " Tij/tf .--Raised
dough, 3 tea- Stir one pound of sugar and one of butter
cupfuls; saleratus, yi teaspoonful; wine or to a light cream ; add ten eggs beaten thick
milk, I wineglassful; butter, Yy, teacupful; and smooth, half a pint of brandy, a wineglass
sugar, 2 teacupfuls;eggs, 3; cinnamon, 2 tea- of wine, three grated nutmegs, a tablespoonful
spoonfuls. of mace, and a pound of flour. Mix thoroughly,
Dissolve half a teaspoonfulof saleratus in a and then add two pounds of currants washed
wineglassof wine or milk, and strain it on three and dried, one pound of seeded raisins, and
teacupfulsof raised dough. Work into this two half a pound of citron. Bake in a moderate
thirds of a teacupfulof lukewarm melted butter, oven from one to two hours. Try the cake
two teacupfuls of coffee sugar, three eggs with a straw, and Ije sure that it is done before
beaten up well, and two teaspoonfulsof cinna-
mon. removing it ; then turn the loaves upside down
Work the whole with the hands for on a sieve, and immediately cover the bottom
fifteen minutes ; then put it into cake-pans and and sides with this icing; beat the whites of
let it stand until lightbefore baking it. three eggs until frothyonly,not white ; beat in
Raisins, stoned and chopped, dried currants graduallyone pound of powdered sugar ; flavor
and citron greatlyimprove this cake. with vanilla,or fresh lemon juice. Put several
Sugar Drops'. Take .--White
"
sugar, 24 large spoonfuls on the cake, and smooth it

with a knife. It will dry quickly.
tablespoonfuls ; butter, 1 2 tablespoonfuls ; eggs,
(grated),'^. White Cake. Take :-îx^-is, cupfuls;
3; flour,I pt; nutmeg 2 "
Stir to a cream twenty-four tablepoonfulsof butter,I cupful; milk,i cupful; eggs, whites of
CALCELLARIyV CALLA
six ; tartar, 2 teaspoonfuls; soda, i teaspoon- slippery,slimy feeling.In buying feet,reject

ful ; flour,2 cupfuls; cornstarch I cupful. the very small ones.
Beat togethertwo of sugar and one To cleanse calf's head or feet, wash them
cups
of butter ; add one cupful of sweet milk, the clean, sprinkle powdered resin over the hair,
white of six whipped to a froth,two tea- dip them in boilingwater and take out ately,
immedi-
eggs
of soda, two and then them clean afterwards
spoonfuls of cream-tartar, one fuls
cup- scrape ;
of flour, and one of cornstarch. Mix soak them in water four days, changing the
together thoroughly, and bake in a rather water every day.

To Cook. Remove the brains and put the
quick oven. "
White Mountain Cake. " 7"a/v ;-Flour, I head and feet in salted water, just enough to
lb; i lb; butter, yi lb; niilk""pt; corn them ; boil two hours. Soak the brains,
sugar,
eggs, whites of 6; baking powder, 3 even tea- pick out every bit of
skin them and membrane
spoonfuls. the head, till they are perfectlywhite ; when

Cream butter, add the sugar
the a half,tie
by degrees, etc., have boiled nearly an hour and
and a little of the milk; sift the flour and the brains in a cloth and put them in the pot
baking powder together, and add alternatelywith the rest. When the two hours have
with the rest of the milk, and the whites beaten elapsed, take the whole from the fire ; mash
to a stiff froth. Bake in jellycake-pans,and the brains with the
fine back of a spoon,
in layerswith cocoanut icingbetween season them with pepper and salt, bread-crumbs,
arrange
the cakes, and over the top and sides of the and a wineglass of wine, and use them as a
loaf. sauce for the meat. Send to the table very

Wine Cake. " Take powdered sugar, 12 oz; hot. The liquorthat remains can be made into
flour, 8 oz ; wine, i gill; eggs, 6. an excellent soup.
Heat the wine, pour it over the sugar, cover Calf a Foot Jelly. 7a/"" .--Calf's feet, 4;
"
and let it stand while the yolks and whites are white wine, I pt ; lemons, 2 ; eggs 6 ; cinnamon,
beaten separately until very light,and then I stick.
beaten together ; add the wine and sugar, and Boil four feet (that have been carefully
beat until thick in gentlythe sifted tiour,|washed) in four quarts of water tillvery soft
; beat
pour into paper-linedpans, and bake at once. and the water is reduced to two quarts. Remove
Tardley Cake. Cream half a pound of but-
" ter from the fire and let it stand till perfectlycold,
; add
gradually,with one gillof milk, one then
scrape off all the fat and dregs. Put the
and a quarter pounds of powdered sugar ; six jelly in a preserving kettle, and set it on a
well-beaten eggs, another gill of milk, with slow melts, take it from the fire,
fire ; when it
eighteen ounces of flour which has been sifted mix into it a pint of white-wiue, the juice
with one and a half tablespoonfulsof baking- and a grated rind of two fresh lemons, and a
powder, and one pound of stoned raisins, with stick of cinnamon, broken into bits. Wash
one pound of shred, blanched almonds'. Bake and wipe drysix eggs ; beat the whites to a
in loaves. froth and
stir them into the jellywhen it is
CALCELIiARIA. " A pretty plant with cool ; bruise the egg-shellsand mix them in,
showy flowers, much by florists. cultivated and then set the jellyon a few coals. When
The shrubby varieties grow readily in the hot, sweeten it to the taste with white sugar.
flower-gardenin any warm spot with a Let it boil slowly fifteen minutes without
sunny
moderately rich soil. Those used in window stirring it ; then strain through a flannel bag
gardening are best raised from seedlings. Sow into a deep dish or pitcher if it is not clear "
seeds in August in a box containingsoil made the first time, pass it through the bag again.
of three parts light, rich loam, one of fine peat, The bag should not be squeezed ; if it is,the
and one of sand. Transplant the young plants jellywill not look clear. When strained, pour
to separate pots ; punch out the centre of the it into glasses,and if the weather is hot set
plant, and continue to do so tillit is of ing

bloom- the glasses into cold water and keep them in
size. As the roots of the plantsreach the a cool place. Even then the jellywill keep
sides of the pot, re-pot into a size larger; and but a few days.
when the flower-stems push up, tie them neatly CALICO." A cheap cotton cloth, so called
to upright sticks. Be careful in watering not because it was originallyimported into Europe
to give too much, or the plantswill rot. Give from Calicut in India. It is made of an infinity
all the sun and air possible,and keep the of different patterns and of several qualities,
plantsclose to the glass. and the colors are sometimes '-fast''and again
CALF. {See Veal.) wash out the moment they are dipped into
CAIiF'S-HEAD AND FEET." Calves' water. CaHcoes are frequently so full of
heads are usually sold with the hair scalded sizing,"a preparationput in by the manufacturer
"
and scraped cleanlyoff. When fresh the eyes to give them a better appearance, that it
have a bright, full look, while the skin seems is difficult to ascertain their quality; it is best,
firmly fastened to the head. There should therefore, to choose calico that is free from
also be a prominent bump or
appearance of the sizing, and to see that the threads are straight
young horns ; if there are no signs of horns, and evenly woven.
the animal was too
young to be wholesome as CALIFORNIA WINES. [See American
food. Do not purchase either calves' heads Wines.)
or feet if they have a yellowish look, or a CALLA." The Calla Lily is one of the most
70 CALLIPASH CAMPHOR
ornamental plants that can be grown either in of the room in which they are left
peratur
house or garden. It grows sometimes as high should never be permitted to rise above sixty-
as five feet, has broad, green, beautifully five or seventy degreesduring the day, or to
veined leaves more than a foot long,and when fall below fortyat night. The plantswhen in
blooming throws up a long raceme of delicately bloom should be shaded, as thus the flowers
tinted flowers. It is a bulbous plant; and if will remain in perfectionmuch longer. They
planted in the spring in a light rich soil,and should have plentyof air at all times, but during
copiouslywatered during the hot weather, will the season of growth they must be protected
bloom freelyduring the summer. It
may be from chillingdraughts which would cause the
wintered in a lightcellar without difficulty ; or young leaves to curl
up and stunt the plants.
frost
the bulbs may be taken up after the first During the summer, the plantsshould be placed
and kept during the winter in some dry place in a shady, airy situation out of doors, with
where the temperature does not fall below 50". plenty of room between them to allow a free
In the latter case, plant again in April or May. circulation of air. A common error in the cul-ture
When grown as a house plant they should be of camellias is too frequent re-potting. A
potted in soil composed of richest loam and vigorousplantwill not requirere-potting of tener
peat well mixed ; they should be watered dantly, than
abun- every three years, and the very largest
and placed where the sunlight will plantswill flourish in a pot ten or twelve inches
reach them freely. If a plant with a single in diameter. Camellias are by nature rical
symmet-
stem is desired, remove all suckers : otherwise in growth, and by judicious pruning perfect
they will do no harm to remain. specimens may be secured. Pruning
CALLIPASH. The
"
green, gelatinous fat should be done after blooming,justas the plants

which forms part of the upper shield of the turtle. begin tlieir growth. To insure fine flowers,not
It, together with Callipee, the yellowish fat more than one bud should be allowed to each
which belongs to the lower shield,is considered terminal shoot ; remove all others before the
by epicures the choicest portion of the turtle. buds begin to swell.
CALOMEL. -A preparationof mercury, used The florists' varieties of camellias are almost
as an alterative and purgative,and in certain numberless ; but Mr. E. Rand says : Could "
specificdiseases. Calomel has always been we have but one, we would choose Double
inveighed against by quacks of every description, white or Candidissiina, for white ; for blush,
so that a common popular impression Lady H nines blush ; for crimson, Sarah Frost"
e.xists against its employment at the present In buying plants,select those of shrubby form,
day. It still,however, remains a valuable dark green foliage, without any places where
remedy in many conditions of the human system, leaves have been dropped. Also see that the
though it should be used only under proper plant is free from scale, red spider,and mealy
direction "
never as an article of domestic cine.
medi- bug.
Dose, from 5 to 10 grains in pill. CAMOMILE. A small "
plant,growing wild
CAMBRIC. " An exquisitelyfine and beautiful in some places,and very generallycultivated on
cloth made of fla.x or linen ; there is also an account of its flowers, an infusion of which
imitation of cambric made of cotton. French makes an excellent tonic known as camomile
cambric, when genuine and of the best kind, tea. Though the double-flowered kind is most
is superiorto any other; it has a singularlysoft raised by gardeners,the singleis the best ana
and silky appearance. Scotch cambric is in strongest medicine. The active principleof
fact an imitation cambric, made of cotton or of camomile \s piperina,a. resinous substance, and
cotton mi.xed with flax,and is much inferior in it is sometimes used instead of hops in making
retainingits whiteness. French cambric liand- bitter beers. Camomile tea, which is made by
kerchiejfs are of three widths, %, }l, and ^ of steeping the flowers in boilingwater, is good
a yard. for allayingnausea or arrestingvomiting ; and,
CAMELLIA. There
" is one variety of the sometimes improves the appetite.
camellia, the singlered, which will stand the winter CAMPHOR. A pure
" resinous substance
out of doors as far north as the Middle States, found in many plants,but in largequantitiesin
but it is chieflyas a window plant that camellias only two, which grow in China and Japan and
are so ardently cultivated. They should the island of Formosa. Nearly all the camphor
be grown in a light loam, or sandy peat and of commerce is brought from China,
loam ; and the pots should be filled one-third where its manufacture is the chief industryof
full of potsherds in order to secure drainage several entire districts. It is easilydissolvable
If the roots of the plant become sodden its in alcohol, though scarcelyso in water. phor
Cam-
health is
gone, and years of care may fail to evaporates rapidly when e.\posed to the
restore its beauty. When in a growing state, air,and as its vapor is poisonous to insects it is
too much water can hardly be given, and frequent very useful in defending clothes, carpets, and
sprinklingsand syringingsare good ; this the like from moths. It is poisonous to all
operation,however, must never be performed in animals when taken into the stomach in large
sunny weather. One chief care in the culture quantities ; though in small doses it will allay
of camellias is to keep them perfectlyclean ; dust nervousness and produce quietude. The odor
upon the foliagenot only injuresthe beauty of of camphor, if breathed for a long time, is ener-
vating.
the plant,but affects its health. Too much Spiritsof camphor- is a solution of the
heat will also injure the plants,and the tem- gum in alcohol.
CANARY BIRD CANCER 71
Camphor This is a product of the same

Oil. "
has been proved as to its causes :
isfacto
tree which produces camphor. It is a pale, neither individuality, locality, mode of life, or
yellowish,limpid fluid, stimulatingwhen plied conditions.

ap- Domestic animals are equallysub- ject
externally, and excellent as a liniment. to it with man, and pathologistshave but
CANARY BIRD. Canary birds are natives
"
slight grounds for suggesting its predisposing
of the Canary Islands, and hence their name. causes, such as its being in a small percentage
There are many varieties of them to be had of apparently hereditary,and its existence more
the bird fanciers. Those having tlie upper part frequentlyin the female sex and in the aged.
of the body of a dusky green, and the under Cancer is a disease of itself,and one of the
part a yellowish green, with dark brown eyes, class of new growths. It is unlike all other
are the strongest ; the choicest, however, or at tumors, being an infiltration amongst the natural
least the most admired, are those in which the tissues of the body, and its peculiarstructure is
body is white or yellow,and the head, wings, only to be discerned by the microscope. It is
and tail yellowish dun. It is very important ineradicable : if cut cut it returns, if not at the
that their treatment should conform to the place of operation in some other part or tissue.
season of the year. They require to be kept There are, however, cases where a cancerous
in rooms of an even temperature ; if exposed to tumor has been removed at its first appear-
ance,
cold they are likelyto sicken and die, while if and the patient has enjoyed immunity
the room is too warm they will moult before from any return for ten, fifteen, or even
the proper time, which it is important to avoid. twenty years. Cancer possesses all the acteristics
char-
The cage, which should be provided witli three of a malignant growth, as defined
cross-sticks,must be kept clean and have a by pathologists,namely, constitutional origin,
little fine sand scattered over the bottom of it. rapid growth, constant increase,pain,returning
Beside seed, canaries may be supplied often if cut out, infiltrating every tissue in its vicinity,
with a little green stuff,such as chickwecd, and invading the lymphatic glands: "it resists
water-cress, lettuce,etc., in summer, and thin all treatment, softens inwardly,ulcerates out- wardly,
slices of sweet apple in winter. As they like resembles no tissue naturally formed in
to wash their feathers,a cup of clean water the body, and ultimatelyproves fatal."
should be put into the cage frequentlyfor that There are several forms of cancer: i. Scir-
purpose. Never give them sweet cake or any rhus ; 2. Medullary; 3. Melanotic; 4. Epithe-
lial
other rich food. ; 5. Osteoid ; 6. Colloid ; 7. Villous. The
The best time for
pairing canaries is about last two forms, however, are by some scarcely
the middle of April. Birds which are to be held as cancer. Sa'ri/nis Cancer is the most
paired should be previously kept in the same frequent, at least in this country, and most
cage for several days to become acquainted commonly affects the female breast, though it
with each other. The pairingcage should be is also found in the rectum, eye, testicle, womb,
divided into two compartments, with cation
communi- shin, bones, and salivary glands. Its chief
between them by a slidingdoor, so that feature is its stony hardness, which is due to
a separationmay be effected when required. an abundance of fibrous tissue ; it is nodulated,
For their nest-building, they should be supplied becomes adherent to the overlyingskin, and it
with straw, paper-shavings, moss, wool, or other has the singular property, not possessed in a
soft materials, strewed over the bottom of the like degree by any other tumor, of drawing into
cage. The female generallylays six eggs, on it adjoining structures, is subject to severe
alternate days ; and in about thirteen days after stabbing or lancinatingpain, and to ultimate
the last one is laid the )-oung birds will make ulceration. McihiUaiy, or brain-like cancer, so
their appearance. As soon as the young ones called from its resemblance to the substance of
are hatched, a portion of an egg boiled hard, the brain, or stiff blanc-mange ; encephaloid, or
and chopped very fine,white and yolk together, soft cancer, are its synonymous terms. This
and mixed with crumbs of white bread, should form of cancer differs fromthe preceding in
be put into the cage, and, in another vessel, possessing none of that peculiarcharacteristic
some rape-seed, well boiled and washed in of drawing towards itself neighboring struc-
tures,
fresh water. This should be repeated often but rather that of a dispositionto dis-
tend
and great taken that the food is not lowed
al- and thrust them aside
care
by the rapidity
to remain in the cage till sour. When of its growth, and by the accumulation
great
about fourteen days old the birds of material in its bulk.
It produces
young are cancer
able to feed alone; the males should then be greater constitutional disturbance,and is more
placed in a cage, each by himself, in order that speedily fatal. It is most frequent in the
his education may not be interrupted. His limbs and breast. It is excessivelyvascular
education is best accomplished by whistlingto and as it nears the surface throws out gous
fun-
him the air most desired to be sung. Many which bleed the touch.
masses at slightest
canaries have been taught to sing several airs Melanotic Cancer: The distinctive feature of
quitecorrectly. A good education will require this form of cancer is the presence of ment
pig-
from three to six months, and must be fully
care- or coloringcells, which give it a black or
followed up. dark The most frequent situa-
tion
appearance.
CANCER. " All that modern surgery has is the skin or the and it is more
eye,
hitherto done with
regard to cancer is to define it, common in the horse or dog than in man. It
its structure,kinds,and history. Nothing sat- derives its color as a general rule,from the
72 CANDLES CANDY
structures in which pigment naturallyexists. water and add wax and powdered alum to
Epithelial Cancer, termed also epitheliomaor harden the candles. Keep the tallow hot over
cancroid, so termed because the microscopic a portable furnace, and fill the kettle with
cells found in it differ less from the cells of the hot water as fast as the tallow is used up.
in which
part or near they grow, than those of When the tallow is boiling hot take several
the foregoing kinds, and from their analogy to rods at once and wet the wicks in it ; straighten
the natural epithelialstructures. Its chief and smooth them when cool. Then dip them
situation is in the skin, in or near a mucous as fast
they cool as until they become of the
orifice,e. g.,\\\",
nose, anus, prepuce, scrotum, proper ; plunge size them in obliquelyand not
or tongue. When it e.xists on the scrotum it perpendicularly,and when the bottoms are too
forms the so-called
chimney-sweeper's cancer. large, hold them in the hot grease till a part
Osteoid Cancer, a form of cancer occurring melts off. Let them remain over night to cool ;
usually in bones, and more commonly in the then cut off the bottoms and keep in a dry,
lower end of the femur apparently than elsewhere. cool place.
It is rapid and painful in its Mould Candles. These made in regu-
very are lar "
growth. In this form of cancer the stroma is candle-moulds or tin or pewter cylinders,
converted into a very dense fibrous tissue,and of which the inside diameter is the size of the
then into peculiarbone, which is rough and candles desired.
a To make, melt together ten
porous, and very brittle, readilyreducible to a ounces of good tallow (at least half should be
chalky powder after maceration of specimen. It mutton tallow), a quarter of a pound of white
seems to be singularlyinterchangeable with wax, a quarter of an ounce of camphor, and
encephaloid. Colloid Cancer, a form of the two ounces of powdered alum. Soak the
disease not regarded by some writers as in- wicks
cludable in lime-water and saltpetre,and when
under the term cancer. In appearance dry fi.x them in the moulds and pour in the
it is jelly-like, about the consistence of thin melted tallow. Let them stand one night to
glue or tapioca pudding, of rapidgrowth, and cool ; then warm them, draw out carefully,
frequentlyattainingenormous bulk. It is most and put them in a box in a dry, cool place.
frequently found in the intestinal canal. 7 7/- Candles made thus are extremely nice and will
lous Cancer, a vascular growth, composed of keep for two better for being
years ; they are
dehcate papilla,each containing a vascular kept several months. When laid up for store,
loop,generally in connection with cancer or it is well to cover them with bran, as lightturns
epithelium. them yellow.
Treatment. All that can
" be done in the way Rush Lights. These are made by dipping "
of treatment is to check the disease far as rushes in tallow in the same as for dipped
as way
possible, and thus endeavor to alleviate suffer-
ing candles. The rushes should first be stripped
and prolong life. Active treatment of can-
cerous of nearly all the hard, outer covering,the pith
growths can only tend to one point, and alone being retained with just enough of the
that is removal in all cases on their earliest de- tough bark to keep it stiff. They require no
tection.
In advanced stages of the disease, snuffingas the burned wick falls off as the
palliativetreatment, both local and tional,
constitu- tallow consumes ; but small cotton wicks swer
an-
must be resorted to, but death will sooner the same purpose and are less liable to go
or later supervene, and all that can be done is out.
to make the end as easy as possible. Medical ARTaz Candles. " These are much superior
advice is absolutelynecessary. both in appearance and in illuminating
power
CANDLES. " Kerosene oil and the various to
any others. They burn with a steady,mel-low
kinds of lamps in the country, and gas in the light,emit no smell, and require no snuff-
ing.
city,have nearly
superseded
very use of the They are made by pouring melted white
candles as illuminators
; yet they are cleaner wa.x down the wick till sufficient has adhered
than lamps, less troublesome, less dangerous, to it,then rollingthe candle on a smooth board
and more easilycarried about. They also,when or marble slab tillit is even, and then polishing
properly made, give a peculiarlypleasant and it with a cloth. They may also be made like
cheerful light at very small cost. Candles tallow candles in moulds. Exposure to the
are made of various substances such as maceti,
sper- light whitens wax candles, but they should
stearine,tallow,wax and various binations
com- always be kept in a cool, dry place.
of these but the last two the CANDY.* In order understand the
; are "
to osophy
phil-
only substances used in domestic manufactures, of candy-making, take a little crushed
and they are made in twO ways by dipping in a clean brass or tinned kettle,with a
"
sugar
and by moulding. little water, over a brisk fire,and note the
Dipped Candles. To make dipped candles,
"
changes which heat will cause. At first the

pull the wicks out straight and smooth, cut lumps of sugar soften and break up, and as the
into the right length,and then put them on heat increases entirelydisappear, the result
broaches or rods about half an inch in diameter being a transparent solution,more or less thick
and three feet long. First dip the wicks in according to the proportionsof sugar and water.
lime-water or vinegar and dry them ; then If heat be increased so that the syrup boils,
double them over the rods and twist them. Most
* of this article, and of two or three short paragraphs
Melt the tallow in a large kettle,and when on allied topics,are taken from an excellent little book. How "
to Make Candy." Hartford, Ct.; Dustin, Gilman " Co.

it is melted, fill the kettle to the top with hot
CANDY 73
the remaining liquidbecomes more dense until few minutes by dropping a small portion into
it reaches a point where not enough water some cold waterstanding conveniently near.
remains to hold the sugar in perfect solution. When the portionso dropped becomes at once
If it now be set aside and allowed to cool hard and brittle,snapping apart like a pipe-
of sugar will deposititself when bent, the process is completed, and
gradually,the excess stem
in large transparent crystalson the sides and the vessel should at once be lifted from the
bottom of the vessel, and we shall
Any have flavoringor coloring ex-
it in heat. tract" desired "
the form usually known as rock-candy. If can now be stirred in according

instead of setting tlie solution aside for the to taste. It is next poured into shallow
crystalsto form, we continue the boiling, nearly earthen dishes, which have previously been
all the water will soon evaporate, and the sugar slightly greased,and allowed to cool to a degree
will manifest a tendency to assume a granular at which it can be handled without fort.
discom-
condition, especiallyupon the sides of the It is then to be "pulled," and after

"
vessel. A few degrees more of heat beyond pulling rolled into sticks like those narily
ordi- "
this point,and we have the sugar in a melted sold, or made into any other desired
form, of a thick, pasty consistence, but clear shape.

and transparent still. If we dip a spoon into Below are given some recipesfor candies not
the mass and withdraw it, a long thread of included in these general directions.
be (Sfc Caramel.)
sugar will follow, and if the portion
melted Chocolate Caramel. "
dropped into cold water, it will at once become Cough Candy. Boil three and one-half "
hard and brittle. It is from sugar in this pounds of ordinary brown sugar with one and
state that the greatest number of our candies a half pints of water until it hardens when
are produced. But just here we must be very tested in the usual way. To this add, just
careful in the management of our heat. If that prior to removal from the fire,a tincture pre-pared
is now allowed to increase but a the
little, mass thus : To one-half ounce of strong
becomes dark colored, froths,acquires a alcohol add one dram of camphor gum, when
very
bitter taste and is not fit for use. It is above dissolved and two drams oil of anise,four drams
260" the sugar
that is thus changed and the strong tincture of capsicum, one dram of benzoic
greatest skill is required to push the heat of acid. Another very popular form of cough
the boilingsugar just as near the point of this candy is prepared by making a decoction, by
quite reaching it. boilingtwo ounces of bonesetand half ounce
change as possible without one
of ground bloodroot in a pint and half of

The greater part of hard boiled candies are a
made at about 250" of heat. If made at a water, and using this decoction with three and
degree much less than this they soften or one-half pounds of brown sugar, in the same
change in structure, while the nearer the heat manner as directed for horehound candy. When
can be carried to 260'^ the longer do they retain about to be poured out in trays or worked, it
their hardness and transparency. At the present may be flavored with oil of anise.
day hardly a kitchen will be found without some Fig Paste. "
(See Fig.)
cooking utensil which may be convenientlyused Ginger Candy. Put into a preserving ket-
" tle
for making candy. A sauce-pan of tinned iron one ounce finelygrated ginger,one pound
of
with a handle and flaringsides, and a lip to of sifted loaf sugar, and enough water to solve
dis-
facilitatethe pouring of the contents will be the sugar ; put the kettle on a slow fire
found best adapted for such use or a small tillthe sugar begins to boil ; add another pound
brass kettle will do very well if kept quiteclean of finelysifted sugar, stirring it in till it thick-
ens
and bright. ; then drop on plates and dry
it in cakes
General directions for Candies of any them in a They will be hard, brit-
slow oven.tle,
flavor from Boiled sugar :
" Take three and white, and very palatable.
one-half pounds of refined sugar, one and Gum Drops. Take one pound of gum
"
one-half pintsof water, and one teaspoonfulof arable, dissolve it in i ]4 pts. of water, strain
cream of tartar. Mix in a vessel suiificiently and add one pound of refined sugar. Heat
largeto allow for the expansion of the boiling until the sugar is entirely dissolved. Any
candy. Boil over a brisk fire, taking care, flavor may be obtained by using enough of
however, that the sugar does not burn. The the desired flavoring extract to suit the taste,
heat should be applied to the bottom only,and and a little color may be added if wanted.
not to the sides of the vessel. After boiling These should be added while the mixture
for about fifteen minutes, a small portion of the is warm. The mixture should be evaporated
melted be removed with a of honey, so thick
sugar may spoon and until of the consistence
cooled by placing in a saucer surrounded by that it will flow only very slowly from the lip
cold water. If when cooled it forms a viscid, or it. Next fill
spout of the vessel containing
tenacious mass, and if a portion taken between a shallow box with fine starch, and having
the thumb and finger forms the surface,proceed with a stick,having
a long adherent smoothed
thread when the thumb and fingerare rounded end, of the size desired in the
separated, a
the process of boilingis nearly drop, to make indentations in the
completed, and finished gum
great care must be used in the further starch, as thicklytogetheras can be done out
with-
ment
manage-
of the heat, enough being supplied% disturbingthe shape of one by the formation
keep up the boilingwithout allowingthe sugar of another. Round buttons of wood may be
to be burned. It must now be tested fastened to flatboard, if desired, and the entire
every a
CANDYING FRUITS CANNING FRUITS
Walnut Candy. The meats of hickory nuts, CANNELONS." Roll out thin and
"
very
English wahiuts, black walnuts be fine
or may evenly some puff-pasteinto a long stripof
used, accordino; to preference in that regard. from three to four inches wide, moisten the
After removal from the shells in as largepieces surface with a feather dipped in white of egg,
as practicable, they are to be placed on the bottoms and cut it into bands of nearlytwo inches wide ;
of tins, previouslygreased, to the depth lay some apricot or peach marmalade equally
of about a half-inch. Ne.xt boil two pounds of along these, and fold the paste twice over it,
and one gill close the ends carefully,
brown sugar, a half-pintof water, and when all are ready,
of good molasses until a portion of the mass slide them gently into a pan of boilinglard; as
hardens when cooled. Pour the hot candy on soon as they begin to brown, raise the pan from
the meats and allow it to remain until hard. the fire that they may not take too much color
Cheap Candy." A great deal of candy before the paste is done quite through. Five
has of late been offered at extremely low rates, minutes will fry them. Drain them well, and
from twenty to twenty-five cents per pound dry them on a soft cloth before the fire ; dish
below the usual retail price. It is generally
varieties,principally, ho\v-
composed of many
ever, of those which offer the largest ties
opportuni-
for adulteration. The bonbons and
similar candies of this kind are composed of
a mi.xture of terra sugar, the

alba and cheap
drops of cornstarch, and the stick candies
gum
The nuts and fruits used in
of starch sugar.
the cheaper varieties are of poor quality, worm-
damaged. It will be much the

eaten, old or
better way, if economy is an object,to prepare
the simpler varieties at home.
CANDYING FROTTS." Fruits of every kind
may be candied by first boilingthem in syrup,

and then taking them out and drying them in a them on a napkin, and place one layercrossing
the stove or before the fire ; then boil the
pan on
another, or merely pilethem high in the centre.
syrup to a candy, dip the fruit it
into once more of a light brown
If well made, and served and
and again set the fruit on the stove dry; then to
very dry, these cannelons
excellent : when
are
put it into boxes or patented jarsand keep in a lard is objected to, dripping
may be used stead,
in-
dry place. If put into the patent jarsthe fruit but the paste will then be somewhat
will keep a long time. Grapes, currants, and less light. Only lard of the purest qualitywill
the various kinds of berries may be candied for the
answer purpose.
by simply dipping them into the candy and CANNING FRUITS. " Canned fruit of
drying them carefully. patented pro-
every cesses, kind, preserved by various
CANDY-TUFT. A fine,hardy,freely-bloom-
"
ing can be bought in the shops : but they may
annual, with pretty bush, and white, red, and also be put up at home without difficulty. Tlie
purple flowers. Plant the seed in open border
principleinvolved in preserving by canning is
or in beds, as soon as the frost is out of the the entire expulsion of the air; this is usually
ground ; they will bloom earlier if they are effected by heat sufficient to cook the fruit.
sown in the autumn, and the frost and snow The best cans for family use are the patent "
"
will not injurethem. They are in flower from glass jars with cover and india-rubber band,
June to September, and may be kept over to which may be had now of every size and at low
next season by cuttingoff the flowers, not allowing
prices; those are best in which the rubber en- circles
the seed-pods to form, and keeping the outside of the jar'smouth without
them housed during the winter. with the fruit. For the
coming in contact
CANNEIj coal. A varietyof bituminous
"
smaller fruits,which break easilyby handling

coal which burns with such a brilliant white flame when cooked, it is best to put them into the
that it is used for affordinglightby the poorer fillup with and
jars before cooking ; water, set
people of the north of England ; hence its name, them in a wash-boiler containing water enough
"
"
cannel being the local pronunciation for three-fourths of the height of
to come up about
"candle." It does
fingers,is the jars. The
not soil the
jars must not rest directlyon
heavier than other coal, and is peculiarlythe bottom of the boiler, as they are liable to
pleasantfor burning in open grates. As it is break.
Bring the water gradually to a boiling
apt to splitand flyout when put into the fire,it point and let it boil steadilybut not violently
is best to mix it with common coal in use. from five to ten minutes. Then take the cans
Cannel coal is brought from
England and sold out, place them on a cloth or board, and shake
at about three times the price of anthracite ; them well to loosen the bubbles ; fillthem up
there is an American varietywhich is nearly as to the brim with boiling water, and adjust the
good and costs less. It is mined in several cover. The amount of air under the cover
places in Kentucky, and from the Leavenworth should be so slightthat it will be expelledby
bed in Kansas. It is variable than
more any the steam from the hot fruit in the act of sealing.
other kind, often changing in the same bed If there is desire the fruit
no to preserve
from coarse and earthyto the finest.
very whole, the process may be much simplifiedby
76 CANTALOUPE CAPES
cooking the fruit in tlie ping the lengthdesired ; 2. The size of neck (XV.) ;
ordinary way and dip-
it hot jars. In this case the jars 3. The
into the length of shoulder (XIV.); 4. The
must be prepared by heating them gradually breadth of shoulders (XVI.) To prepare the
with hot water, or they will break when the hot pattern, draw the vertical line a b (Fig. i),
fruit is put in. Plenty of juiceshould be dip-ped

in at first,
so as to leave no vacancies for
the air,then the jars may be sealed as soon as
they are filled ; but if there are bubbles, let

them out with a fork or spoon, fill with hot
juice and seal. When cooled an hour or so,
screw the covers tighter,if possible, or see that
they are on firmly. Let the fruit stand m sight
for a week or two, and if it does not ferment in
that time put away in a dark, dry closet,and it
will keep for years. If in cooling,the fruit set-
tles,
leavinga vacant space at the top, that is

not necessarilyair, and the jars must not be
opened unless signs of fermentation are seen.
Then open promptly, fillup with boilingwater

and reseal ; or, better still,
eat it up, and use
the jarfor other fruit.

CANTALOUPE. (See Musk-melon.)
is the Fig. I.
CANVAS. ordinary canvas
" The
coarsest cloth made of flax,and the rough, un-
bleached
varieties are made of hemp. It is which marks the middle of the front ; the third
used chieflyin manufacturing sails for ships, of the neck measure (XV.) is allowed for the
tents, and the like, but also useful in distance between the pointsa
apply and c ; at c
is very
the household for making large bags or any- end of the of
length the shoulder
thing one measure
else for which exceptionallystrong cloth (XIV.) and mark at the other end the point ^,
is required. There is also a lightkind of can-
vas, which is to be distant from the oppositepoint
woven with the warp and woof at intervals, e, in the vertical line a b, by a space equal to
which ladies use for tapestry and Berlin wool one-fourth of the measure of the breadth of the
work. That which is flexible is best. shoulders (XVI.). The back is designed in
CANVAS-BACK." One of the family of the same way, with the exception that for the
sea ducks, and celebrated as the most delicious neck, one-sixth of the neck-measure is taken,
of all water fowl. They are in season from instead of one-third (Fig.2).
about the middle of November to January; and
then, provided they have been killed in the
neighborhood of Chesapeake Bay, where alone
they can find the wild celerywhich is their pe-
culiar
food, they are very fat and tender, and
with that delicious flavor so much admired. If
taken at any other season and place,they are
but little better than some of the common sea-
ducks. The bill of the canvas-back is black,

about three inches long,and nearlyin a straight
line with the head ; the head and neck are red,
the tail is short, and the back partlywhite and
partlyblack. In choosing,select those which
are heavy ; if on feelingbehind their legsthey
are found to be plump and full,they are fat
and good condition.
in For directions for
Fig 2.
cooking,see Duck.
CAOUTCHOUC. (See India-Rubber.)
CAPERS. "
The unopened buds of a low, The pattern represents the simple pelerine
trailingbush which grows wild in Greece and or cape suitable for a morning dress, or the
the Levant, and is extensivelycultivated in the wrapper of an invalid or an old lady,the inside
south of Europe. They are pickledin salt and lines being the length suitable for a bertha,
vinegar,and come to us from Italy,Sicily,
and which also be cut out in the neck, and
may
France ; the best are the Toulon capers. adapted to a low-necked dress. The outline of
Capers are much used in cookery for making the pelerineand of the bertha may be varied
sauces. (See Sauce.) on the lower edge, being cut round, square,
CAPES. "
Under this head are included thas,
ber- pointed, longer in the back or front, or pro-
longed
canezous, fichus, mantillas, chemisettes, in front in square tabs, as a mantilla.
etc. The measures requiredare :
* i. That of The fichu requires the fronts lengthened in
such a manner as to cross on the breast,be
* For explanation of Roman numerals, see Cutting and
Fitting,
fastened at the waist,or made long enough to
CAPILLAIRE CAPS 77
meet in the back and be knotted togetheror followingthe dotted line. The front,c d, and
witli neck, b d, are hemmed faced with
fastened a pin. or a narrow
and
strip, the lower edge of the
Capes of this description have a seam upon crown is gath-
the shoulder, but the garment may also be cut
after the pattern of the circular (see Circu-
lar),
in which case it is made in one
material from
piece ; either way, however, the
which the is to be cut should be folded
cape
double lengthwise,and the middle of the back
of the pattern laid upon the fold.
CAPILLAIRE. "
A kind of syrup which may
be made thus : Put si.x pounds of loaf sugar
and two of brown, and three eggs well-beaten,
into threepintsof water ; boil it up twice, skim
it carefully, and then add half a gillof orange-
water; strain it through a piece of tine muslin,
and put it into bottles for use. A spoonful or
two of this syrup put into a glass of warm or
cold water will make a very agreeable drink.

CAPON. " A young male fowl which has
been castrated and fattened for the table.
Caponed fowls are considered great delicacies,
the highest market Fig.
and always command price;
they are said to combine the strengthof flavor
of the male bird with much of the delicacyof ered, and a little bias strip,hemmed on the
the female, and never to get tough like the ordinary lower edge, is added as a frill. This cap, cut
fowl. The best fowls for the purpose out and made plainly,is the simplestform of a
are the large,square, heavy-bodiedkinds that night-cap. On the other hand, made in delicate
have a rapidgrowth. The signsof a capon are material, trimmed with lace or ribbon ruches,
a small head^comb quite pale,short and withered, with lengthened tabs, it is an extremely quamt
the neck-feathers, if left on, longer than and pretty morning cap. The same pattern
usual, and, if quite young, smooth legs and made up in silk or velvet becomes the Alsatian
short, soft spurs. The body is larger,fatter, cap, suitable for children or forfancy dress. It
more plump and round than that of the common is, however, very much cut out in front, and is
fowl. Capons are cooked and served in the nearly all crown ; these caps are lined, and the
same as ordinary Chicken. gathering at the edge of the crown is concealed
way
CAPS. To"
design a pattern for a cap the under two lengths of very broad ribbon, which
only measure required is taken around the cross on the top of the head and are tied in an
head, in a straight line, meeting upon the enormous butterflybow.
forehead. This measure we now divide, and No. 2. The crown in this pattern is enlarged
cut a square of paper of the dimensions of half to nearly twice the original size,and is rounded
the measure, as is seen underlying the various from^ to the point b. This cap is cut in one
patterns outlined in Figs, i and 2. This we piece,the pattern being laid on the double fold
divide in the middle by the line a b, one-half of the material,straightway,the line c t; on the
representing the front, the other the crown of fold. The edges of the front are hemmed
the cap. from c to rt'and to b ; the edge of the crown is
The front is to be cut out, following the gathered and secured or held by a drawing-
inner line c d, more or less, according as the string,which may be tightened or loosened at
"
cap is to be worn more less forward will. The capeline is made after this pattern
or upon
the head ; and between the points d b, to give by enlarging the front on the top, and if it be
room for the neck. At the point d, we large
en- desired to turn it back from the front, it must
may
at will,forming tabs to float or tie under be still more enlarged.
the chin, or may cut the corners off,and attach A very simple way of making a capelineand
ribbons. Also the front may be much less than a cape in one piece is to take a square of the
half the cap, and in this case, the crown must desired material, fold it bias, making two angular
tri-
be correspondingly more than half, that the pieces,then gather it along this diago-
nal,
proper proportionmay be preserved. and raise one-half over the head, the point
In Fig. r, many models are represented. coming upon the forehead, while the other is
No. I. By rounding the upper corner e of the drawn around the neck as a pointed cape.
crown, in accordance with the dotted line, No. 3. This pattern is the same as No. 2,
which marks the outline
this first pattern, of except that it is cut bias, and the crown is
we have a very simple cap, which is left some-
times smaller in the lower part.
quite square except the curves c d and d No. 4. This is a pattern much used for chil-
dren's
b. To make this pattern the material is cut
up caps. It is cut in two pieces,and the front
in two pieces,which are obtained by layingthe is half the breadth of the cap. The crown, cut
pattern upon the material folded double, the the straightway of the material, follows the
straightway. The two halves are now united, line from g, and is gathered into the front,
78 CARAMEL CARBUNCLE
being much more full below than near the ounces of chocolatefinelyand uniformlygrated.
top. Pour a thin
layerinto tin trays,slightly greased,
(Fig. 2.) The first of these patterns repre-
sents and when the surface of the candy hardens a lit-
tle,
the crown very large,and the front respondingly
cor- work with a knife into squares. They may
reduced. The front may almost be flavored with vanilla or almond if desired,
disappear and become only a sort of binding to but the natural flavor of the chocolate and molasses
retain the gathers of the crown. The latter is is generallypreferredwithout addition.

cut rounding, and the double line marked CARAWAY. This plant grows wild in "
'"'"
gatheriiii^"
in the pattern is left for the back England and throughout the north of Europe,
of the neck, while the rest of the crown is gath- and is cultivated here on account of its seeds,
which are much used in confectionery, cakes,
biscuits, and the like. The seeds have a
Cr"nwt
pleasant,aromatic odor, and a sweetish, warm,
pungent taste ; and, besides cookery, are ployed
em-
in medicine to stimulate the action of

the digestiveorgans. The under leaves, when
young and tender, are sometimes used for fla-
voring
soups ; the roots were formerlyeaten
as parsnips,and by some are thought to be not
inferior. Caraway is cultivated exactly like
the parsnip. The seeds mature the second
year of the growth of the plant,and ripen in
autumn.
CARBOLIC ACID. " A substance tracted

ex-
from coal tar, and now much employed

in medicine and the arts. It is one of the best
of disinfectants, and being very volatile it is
readilydiffused through the air and neutralizes
any excretions or gases that may be present.
using as a disinfectant for sinks, water-
In
ered into the front and must have a third more closets, night-stools, or for wetting a sheet to
length than the space of the front upon which liang in the doorway, mix a wineglassfulwith
it is to be gathered. The second half a pint of
pattern, in-dicateda warm water. For washing
by the scalloped edge, represents walls, furniture, etc., mix a wineglassfulwith
simply a fauc/ion, having no crown ever.
what- a pint and a half of warm water. Owing to its
antisepticqualities, carbolic acid is a valuable
In the construction of these caps, rieties lotion for wounds
many va- which discharge purulentor
may be introduced in the size of the other offensive matter. When dissolved in
and of the front,beside those have
crown we 230 parts of water it is used as a gargle; or in
indicated. When the cap is made in one piece, 25 parts of water for painting the throat in
a front may be simulated by ruches of lace or bronchial affections in 50 parts for a car-
or bolic
;
ribbon. Again, the crown and front be Mixed with olive or other oils,or
may spray.
separated half way up, the crown be cut what
some- with the proportionof I part to 25
glycerinein
longer than the front andgathered upon it makes an excellent dressing for cuts and
it,and the seam be hid by lace arranged in accordance sores. Carbolic acid which is much
paper,
with the general styleof the'cap.As used for packing fresh meats, is made by melt-
ing
a rule, it should be remembered, that the five parts of stearine at a gentle heat, then
_
trimmingsof a cap should be always more and mixing with it thoroughly two parts of carbolic
more simple as the wearer grows older; and acid, and subsequently adding five parts of
that thread lace and blonde are more suited to melted paraffine ; when melted apply it to the
almost complexion than artificial flowers, paper with a brush.
any Pieces of card-board rated
satu-
or glittering bead-trimming. with the acid will kill flies more surely
*^-^^-^^-MBL." A dark brown substance produced than anything else.
by the action of a high temperature upon Carbolic acid is a violent poison,and must
melted sugar, and sometimes called "burnt be handled with care. In case of poisoningby
sugar." It is used to color broth, sauces, it, send at once to the druggist for saccharate
vies,
gra-
etc., and may be made thus ; Heat half a of lime, and while waitingfor it give castor oil
pound of brown sugar in a small iron kettle and olive oil freely.
and stir until it is a smooth, dark-brown
batter CARBUNCLE. Carbuncles proceed from "
but be careful that it does not burn; add the same causes as boils, from which they only
gradually a pint of hot water, let it simmer differ in being much largerand more deeply
the sugar which
\yhile is scraped from the kettle seated. They generallyappear in the back of
dissolves ; then bottle and cork. the neck, and are so extremely sensitive that
Chocolate Caramels." Boil one quart of the slightesttouch or even breathing upon
good New Orleans molasses until it hardens them causes intense pain. A carbuncle may
when tested by cooling a little of it in boil {see
water be treated in the same way as a
Just before removal from the fire add four Boils) ; but as under certain circumstances it
CARCEL LAMP CARNATION 79
advice should in the pot from the fire, and let it stand for
may endanger life,medical
all cases be taken. In the absence of medical four hours. Then draw off the liquor with a
aid, the best local treatment is to lance the mor

tu- siphon into flat glazed dishes, and let it stand
freely,to let out the festered matter; and in them three weeks. A coating of mould
then to apply warm poultices. It is to be ollected
rec- forms upon the surface, which is to be nicely
that boils and carbuncles alike cate
indi- removed in one piece; or if any fragments
bad condition of the blood which should remain they must be taken out with the est
great-
a
be rectified by a liberal but not rich diet,bit-

ters, care. Dry this cake in a clean shady
and by taking tincture of iron " fifteen place, and it will then be pure carmine ready
in little water three times a day. Acid for use.
drops a
fruits, such as sour apples, grapes, limes and CARNATION. "

Carnations range next to
lemons, may be eaten freely. roses perhaps as the favorite flower for garden
CARCBii mechanical
LAMP.lamp in "
A whether in beauty or in fragrance
culture, and
which the through the tubes I^y
oil is raised unsurpassed. Florists divide themareinto
clockwork, so as to continuallyoverflow at the three classes^7"7/vj-,bizarres, and picoiees.

bottom of the burning wick, thus keeping it Flakes, on a pure yellow or white ground, have
thoroughly saturated while the only one color, disposed in broad stripes and
excess of oil drops back into extending the whole lengtliof the petal. The
the cistern,situated so far below bizarres, on a white or yellowground, have two
as to cast no shade. It is or more colors in irregularstripesof pink,or
wound up like a clock, and runs scarlet and purple, sometimes running the full
from six to taining length of the petal,and sometimes
eight hours, main- broken into
a constant flow of oil and spots. The picotee has a white or yellow
giving out a clear, brilliant, and ground with the coloringsconfined to a border-
ing
pleasant light. The cut shows of each petal. In cultivation, carnations
the mechanism; a is the spring require a good rich soil : the best is composed
which forces the oil / ^ up to of one-half horse
rotten manure, one-quarter
the wick, by pressure on the fresh loam, and one-quarter coarse sand, well
Carcel Lamp. cylinder ey d regulates the mixed together. The compost sold by florists
amount of hght. These lamps is also excellent for the purpose. They may
are expensive, costing from
excellent but be raised either from seed or cuttings. The
fifteen to seventy-fivedollars, and requiring seed should be sown in April or May, in pots
great care in the handling of them. If filled with the above-described soil or compost,
they get seriouslyout of order it may be nec-
essary and a little fine sand, barely sufficient to cover
to send them back to the constructor in them, sprinkled over the seeds. As soon as
Paris. the young plants are three inches high,plant

CARDOON. "
A speciesof the artichoke but them out into a bed of rich soil. They will
much largerand taller ; cultivated in the same not bloom until the summer following,but the
way. The stalk part of the leaf,when properly by plants can be protected in cold climates
blanched, is crisp and tender. Cardoons are by keeping laying sods of grass over them, or
used for soups, stews, salads, etc. To cook, them in the cellar in boxes. In raisingcarna-
tions
cut the solid stalks of the leaves into pieces from cuttings,good healthyshoots should
about six inches long and boil them in pure be selected about July or August ; they should
water till they are tender; when done cleanse be cut off close to the old stem and planted in
them carefullyof the slime and strings that a box of sand, or sand slightlymixed with
will be found to cover them, and then put them river soil, which should be kept constantly
in cold water and let them remain tillwanted moist. In about three weeks the roots will
for the table. Then take them out and heat begin to form and the cuttingsmay then be
them with drawn butter or marrow. If this transplanted carefullyto the garden. This is
process is not followed they will be bitter and the surest way of propagating the choicer
black. Cardoons are in season from September varieties. When the flower stems are ten or
to March. more inches high, they should be supported

CARMINE. coloringmatter of cochi-
" The neal, with stakes ; and when the flowers appear, if
used for
dyeing fabrics, for making red there is danger of their bursting the calyx
ink, as a pigment in painting,and as a cosmetic. and thus spoiling their symmetry, it is well
It is a beautiful crimson, blood-red color, the to tie a piece of colored worsted yarn around
most expensive usedpainting,and is gen-
erally them. in
sold already prepared. It is cheapest in Monthly carnations are the most desirable,
the end to buy the best, as the cheaper kinds as they bloom during the winter. These are
are frequentlyadulterated with extract of Bra-

zil some of the choicer varieties: Admirable,
wood and cheaper vermilion. Carmine creamy white ; Astoria, yellow, flaked with
may be made in this way : Put two pounds of scarlet;Betsey, brilliant scarlet; Blondin, buff
the cochineal powder into a pot containing and rose ; DonadPs Pride, white, edged with
ten gallons of boiling soft water; let it boil pink; Grant, rich crimson," stripedwith slate
three hours, and then add three ounces of color; Grand Conde, white, blotched with
and soon
saltpetre, after four ounces of binox- rose ; La Purite, bright rosy pink; Ma Gloire,
alate of potash. After ten minutes remove sulphur yellow, striped scarlet; Queen of
80 CARP CARPETS
Whites, purest white ; Radetzky, rose color, room will look larger if the floor is covered
with broad purple stripes; Star, carmine, with a carpet of neutral tint and small figures.
splashed with white ; Voti Moltke, orange sal-
mon, (See Carpets under DECORATION.)
flaked with scarlet ; Rosaline, bright buff, Catting. " To determine the available
blotched with crimson ; I'aitlante, scarlet length in making the carpet, unroll the
fringed; Welcome, brightestred, and of fect
per- equivalent of about twice the
length of the
shape. room, double this in the middle, lay the edges
CARP. " A fine and beautiful fresh-water side by side and pull the end to and fro until
fish, taken chieflyin the Hudson River, and the patterns match at the length next greater
in the New York markets. than that of the Of this
especiallyabundant room. length,
exact
in season from October to April. cut the requisitenumber of strips. It may be

They are
more economical to cut the lengths in the
short direction of the floor. As there is pet
car-
wasted it will be necessary to get more
than the room would seem to require. This

waste may be used for making rugs, ottomans,
etc., or in
filling recesses.
Sewing strongest stitch for sewing

"
The
carpets is the through-and-through stitch,and
Carp. they should be put
very close together; great
care must be taken in sewing that the carpet
Their general color on the back is olive brown, does not pucker, and that the figuresdown the
with yellowishwhite under the belly,their fins two widths are exactlymatched. Binding is
are dark brown, and they have a small mouth not generally used except in the case of In-
grain,
close fit.
like the sucker. They usuallyweigh from half or a
a pound to three pounds, occasionallyas high Before laying a carpet the floor should be
as twelve pounds, but the average is about one made smooth, as boards warped upward at the
pound. The small fish are best for broihng ends or cracks wear the carpet through. Then
and frying,and the largerones for baking or it should be covered with a layer of news-
papers,
boiling. Cook same as Blue-fish, and serve or better still,with a liningmade cially
espe-
with anchovy, caper, or tomato sauce, or with for the
purpose and consistingof cotton
'parsleyand butter. laid between two sheets of paper. This latter
CARPETS. Before describing the various
"
is moth proof,and a carpet put down with it
kinds of carpets there are one or two points to will last much longer and be more easilykept
be considered. And first the material,colors, clean. It is customary to fit carpets into all
and pattern of the carpet must be adapted to the recesses of the room, but this is most pensive
ex-
the room into which it is to be put and the and really necessary.
not Where
other furniture of the room. Large patterns economy is object, the carpet may
an be
will not look well in small rooms, nor will very square or oblong, according to the shape of
small patterns look well in large ones ; an pensive
ex- the room, but not fitted into the recesses ; and
carpet renders it necessary to have the boards round the sides may be left bare or
expensive furniture ; and every bit of color in painted in oil,or covered with baize,
oil-cloth,
the room, from the carpet to the ceiling, must or drugget. As a still more economical mode,
have some harmony with every other. At the there may be a border only of carpet around
same time it must be borne in mind that there is the room, and the middle part may be covered
harmony in contrasted colors as well as in those with a drugget ; this has the advantages, es-
pecially
which are similar,and if the furniture is either for dining-rooms and bedrooms, that
very dark or very gay, the carpet should be it can be easilytaken up to be dusted and
either gay or neutral, in order to relieve the shaken. It is somewhat the fashion now to
generaleffect. The large patterns which used dispense with carpets altogetherin the sitting
to prevail have been discarded of late years ; and receptionrooms ; and to have gay Persian
and patterns as small as the room will bear are or Turkish rugs distributed here and there over
considered most desirable. Medallion carpets, the bare floor,which is either stained or waxed
or those with
figuresof animals, bouquets of and polished.
flowers, baskets of roses, or stripes,should It is not desirable to have carpets on the
never be chosen ; the most pleasing figures floor in summer; they should be taken up and
are simple geometrical designs,a tracery of the floor either left bare or covered with Can-
ton
vines, arabesques, or an almost solid neutral matting. Carpets get filled with dust, they
groundwork of broken lines. A carpet with add greatlyto the warmth of a room, and if
much white in it is objectionableanywhere there is any taint in the air they are almost
unless the furniture is very dark, but it should sure to catch and hold it. Moreover, they will
never be laid in a room that is much used ; on last just twice as long if when warm weather
the other hand, a very dark carpet is almost as comes on they are beaten, sewed up in coarse
hard to keep clean. Carpets with blue or linen, and packed away in a dry place with
"
green, or any
"
delicate color, fades on posure
ex- some moth-repellanttillthe autumn.
to sunlight. A bordered carpet makes To Clean. "
Carpets should be taken up
a room look smaller than it is ; and a small and beaten well (but not violently)
at least once
CARPETS 81
a If they are much soiled they may worsted threads are also interwoven,which are
year.
be brightened up by scouring them in one formed into loops by means of wires and form
of the following ways. No. II. is, perhaps, the patterns, the linen threads not being visible
unnecessarily complicated. It is recommended, on the surface. When well made they are
however, by an experienced Eng- lish very durable, and, being at the same time gant,
ele-
dyer and manufacturer, who some are among the most desirable of all car-
pets.
years
ago publisheda valuable manual on the sub-
ject Good English Brussels is worth about
: $2,00 to $2.25 per yard, three quarters of a
I Mix an oxgall with double its bulk of yard wide. American about $1.75 to $2.00.
water, and apply it to the carpet with a sponge.
{St'c Tapestry Carpet.)
Dutch Carpet. A cheap carpet woven in
Rub gentlytill a lather is produced,then wash "
oft with clean water and dry with linen pieces about a yard wide. The warp is of wool
a rag.
II. Have the and well and the filling of wool, hemp or cotton ; and
carpet taken up
This
beaten, brushed, laid flat on the floor,and the the only patterns are stripesand checks.
is very good for stairs.
spots taken out by rubbing a pieceof hard soap
the greasy spot, and rubbing it out with a Ingrain Carpet is, perhaps, most quently
fre-
on
brush and clean cold water, well drying each used in bedrooms and the like. It is
made of two threads only,and the colors are
spot as it is done, with a cloth before'yo"u leave
it. Cut a bar of the best mottled (castile) reversed on either side ; in the best both threads
soap into two gallonsof water, and put it on the are wool, in the cheaper kinds the warp is of
fire to dissolve. Take two pailsof luke-warm cotton. The English Ingraincosts about $1.60
water, and in one of them two of the per yard; the American from $1.00 to jji-io.
put quarts
melted The other pailof water is Yard wide.
soap. warm
to rinse out the which must be Kidderminster Carpet. This is made of

carpet, "
done at not less than one yard at a time. two woollen webs which intersect each other at
square
the pattern, which is
Now dip a scrubbing-brushinto the pail with various pointsto produce
the soap init,and scour about yard the same on both sides with the color reversed.
a square
while on the knees, and do it so as not to They are woven in largesquares to fitthe room,
of various qualities.A good article
let it go through to the back of the carpet ; and are
when this yard is cleaned well with soap and is worth about $2 per square yai-d.
a brush, rub the well out with a flannel Moquette Carpet is a very rich and ful
beauti-
soap
or coarse
sponge, and suck up in the French carpet made on same principleas
sponge or flannel the wet and dirt that was Wilton.
made the by
scouring-brush, Persian and
the Turkish Carpets. These are
on carpet "
repeatedlyrinsingthe flannel in the pailof clean unequalled for richness of fabric and patterns ;
water. Have a pailof clean water with a little they are woven with a soft pile like that of
soda. velvet, and some of the costliest of the Per-
sian
common Rub a clean sponge, dampened
with this,into the spot you have firstcleaned and have floss silk mixed with the wool. The
rinsed. Dry with a clean coarse cotton cloth, colors are indescribablyrich and brilliant,and
before you proceed with another yard. one of them spread upon the floor brightens
III.Carpets maybe cleaned without taking up the most cheerless room. They are woven
up, by sprinkling over moist tea-leaves and in one piece,and are from five to ten yards
sweeping well ; then grate potter's clay very long,and from five to six wide. They are very
thicklyover the grease spots, cover them with expensive, and the finer qualitiesare appropriate
a sheet of brown paper, and place a warm only in elaboratelyfurnished rooms.
smoothing iron over them. Printed Felt is made of coarse wools
Repeat till the
brought togetherby the process of felting, and
grease is out.
IV. Corn meal sprinkledover and swept oE the patterns are imprinted in colors by means
with a slightly moistened broom will remove of the rollers on which they are cut. It is
soot or other powdery dirt. bright-colored but rather flimsy, and only
Moths will work in warm rooms in winter appropriatefor rugs, druggets,or table covers.
well in A It is of various widths. Price about Ji per
as as summer. sure preventive is to
pour strong alum water on the floor half yard.
a square
yard around the edges before is the lowest in price of all,
layingthe pets,
car- Rag Carpet
and made home hand
once or twice during die season and can readilybe at on a
sprinkle dry salt over the carpet before loom. Use a warp of strong cotton threads, and
sweeping. Sufficient will adhere to prevent in- sectsweave in any kind of rags by twisting them up
alighting. into small rolls. It is thick,and serviceable to
Azmiiibter Carpet is expensive,but wears kitchen floors in winter. Price in
spread over
almost well enough to make for it. There the about yard" yard wide.
up are shops, 50 cts. a
French, English and American Axminsters is imitation of sels,

Brus-
in Tapestry Carpet an
the market ; they do not differ much from each but onlyone woollen thread is used instead
other in cost, the five different colors. The is of
price being from $3 to $5 a of four or warp
yard. coarse linen threads, and the pattern appears
Brussels Carpet, on account of its dura-
bility, only on one side. Tapestry is very pretty,and
from
is probably the cheapestfor generaluse. in the best patterns is hard to distinguish
The basis is a warp and woof of linen thread ; Brussels ; but it is not durable and is liable to
6
CARVING 83
most adroit carver will be baffled. In carving die. The another

fia/a/e, much esteemed part,
and helping a joint,do not load a person's is found on the under side of the roof of the
plate. If the meat attached to a bone be too mouth "
a thick, white skin which is easilycut
much a small slice may be taken out between away from the bone. On the under side,cov-
each two bones in carving. There are choice
cuts or delicacies, with which a good carver has
to become acquaintedby experience. In helping
fish,take care not to break the flakes, which
in cod and fresh salmon are
very largeand tribute
con-
much to the beauty of their ance.

appear-
Help apart of the roe, milt, or liver, to
each person. The heads of carp, part of those
of cod and salmon, sounds of cod, and fins of
turbot, are likewise esteemed delicacies,and
should be served
accordingly. Have your
Calf's Head,
sauces or gravies passed separately, or, if that
is impracticable, inquirethe preferenceof each
person. People lose much of the pleasure of ering the jaw and near the ear, is some good
a meal if their platescontain distasteful gravies. meat and fat.
Beef Tongue. When sent to "table with-
out Chicken. Fix the fork firmly into the "
rolling, beef tongue is carved by cuttingit breast, and on each side of it make a cut the
nearlythrough the middle at thick part, leaving whole length of the fowl, and parallelwith the
a small portionat the bottom to keep the two legs and wings. The wings are taken off in
ends together. Many people like a little fat the direction a b, by dividingthe jointwith the
served with the lean, but others do not like its knife and drawing it away with the fork. The
flavor. When the tongue is rolled and pressed, legs may easilybe removed by cuttingthe liga-
ment
the knife is carried horizontally as in carving a at the jointc, and twistingthe bone out
filletof veal. of the socket. The wings and legs being thus
Breast of Veal. Cut from rightto left parallel separated from
" the rest of the fowl, the knife
must be entered at the breast, in the direction
d, by which merrythought may be displaced,
the
after the knife has been slipped under it and
Breast of Veal,
Chicken.
with the lines d, c, then cross from c to the most the bone lifted up and pressed backwards wards
to-
distant a. The several lines marked a, d, the dish. The collar-bones, e e, lie on
represent the directions in which the brisket each side of the merrythought, and must also
or gristlypart should be divided ; d, c, show be lifted up by the knife at the broad end and
the course of the ribs, and e is the bread.
sweet- forced towards the breast bone till the part
breaks off to which they were fastened. The
Brisket of Beef. " A brisket of beef should breast is cut off by cuttingthrough the ribs on
be carved in thin slices quite across the bone. both sides. The backbone is then turned uf"-
Calf's Head. " In boiled calf's head there ward and passed firmlyacross
the knife it near
are many choice parts. The first cut, c the middle, the fork
being at the same time
b, is along the fleshypart of the cheek bone. employed in raisingup the lower end towards
At the end of the cheek bone lies the throat the knife, and thus breaking the back almost
srvecthrcad, which is considered the choicest in the centre. The lower end of the back is
part of the head ; it is to be cut out in the rection

di- then turned from
the carver, that the bones on
(" d. The
a delicacy,is
eye part, also each side may be taken off ; the exact place in
cut out from its socket
{a)by driving the point which these side bones are joinedto the back-
bone
of the knife down to the bottom on one edge will be easily found by the point of the
of the socket and cuttingquite round, keeping knife. The choicest parts of the fowl are the
the point of the knife slantingtowards the mid- side-bones, wings, breast,and merrythought;
8i CARVING
the of young fowls,are considered small end of the pinionand it close to the
legs,except press
coarse. The thigh,when separated from the body; then put in the knife at c and divide the
drumstick, is sometimes preferredby those who joint, taking it down in the direction c d. When
consider the white meat of a fowl insipid. the leg and wing of one side are separated,go
Cod's Head and Shoulders. " This is the to the other. Cutoff the apron in the X\Y\.i.f
e g;
choicest portion of the cod, but very difficult then take off the merrythought in the line o i.
to carve. The first piece should be taken off The neck bones are ne.xt to be separated as in
in the direction d, by putting in the trowel at
a a chicken, and all other parts divided in the
the back of the thick part of the fish; other same way.
slices be cut in a similar direction. A Ham. A ham be carved in three
may "
may
ways. 1st, it may be commenced at the knuckle
and gradually worked up to the other end;
Cod's Head and Shoulders,
small portion of the sound should be given

with each slice ; it will be found lying close to
the backbone on raising the thin flake tf,and
may be recognized by being transparent and 2d, it may be cut in the middle and each side
of a darker parts of the fish.
color than other taken from until e.xhausted,taking care to carry
There is also a part on the head, behind the the knife down to the bone in a perpendicular
eye, which is called the cheek, and much direction, as in b c ; or 3d, a hole may be
relished, as are also the palate,tongue, and scooped out in the middle {a\ and thin circular
jelliedparts immediately around the jaws and slices removed from around it. In
any case,
bones of the head. the slices
ought to be thin and regular,which
Duck. " Ducks when they are large, should requires some practice; for the third method
be cut in slices like a goose (which see); great skill is demanded.
when small disjointedlike fowls.
they should Haunch be of Mutton or Venison. "
If they are dressed with seasoning,this should These are sent to table with the outside of the
not be distributed on the plates without first leg uppermost, and are both carved alike, be-
ing
ascertainingthat it is agreeable to the person cut down to the bone in the direction of the
to be served, as its flavor is not always liked. line (7, b, c, by which means the gravy escapes
Eels. Cut into pieces through the bones
"
; into the dish. The broad end should then be

the thicker portionsare considered choicest. turned towards the carver, and deep cuts made
Fillet of Veal. A fillet merely requires "
successive horizontal slices of meat to be taken

off with a sharp knife, serving with each a
small portion of fat and forcemeat.

Goose. " This is considered the most trying
task of the carver. Plant the fork firmlyin the
centre of the breast,turn the neck of the goose
towards you, and cut the whole breast in slices
on both sides of the bird. If more slices are
required than the breast furnishes, turn the
side and take off the Haunch of Mutton.
goose on one leg by put-
ting
the fork into the small end of the leg bone,
pressing it close to the body, and then,having from b to dj this gives w^th each slice a due
proportionof fat,which lies chieflyon the left
side of the line b, d. There is a delicious mine
of kidney-fat in the loin of mutton under the
flank,which is often too "high" in venison ;
but if fresh enough is even more rich and
palatablein that meat than in mutton.
Knuckle of Veal. "

A knuckle of veal
cuts in neat slices in only one direction, ly,
name-
from a to b. The line d c divides two bones

Goose.
which it is necessary to separate in order to
get at the best marrowy fat portion; also cut

passed the knife in the line e b, turn the leg asunder the knucklebones.
back ; if a young bird it will easily separate. Leg of Mutton. " The first slice should
To take off the wing, put the fork into the be taken out as at a, between the knuckle b and
CARVING 85
the thick end. Other slices may be cut in the of fat and lean to each which
slice, should be
same direction till the knife is stopped by the thin and clean cut.
Round of Beef. " This is cut in the same
way as a filletof veal (which see). deep sliceA

should be taken off before beginning to help.
When helping the fat be careful not to break it,
but cut it smooth.
Saddle of Mutton is carved in three
different ways: ist, in longitudinal
slices along
each side of the backbone, by which the lean
and fat do not come in the same slice ; 2d, by
transverse slices,taking in the bones, and
Knuckle of Veal.
cramp bone c. The leg is then turned round

and slices are taken lengthwise from the thick
end towards the knuckle from c to d. The
best slices from a leg of mutton are from the
Saddle of Mutton.
which therefore must be thick and clumsy ;

and 3d, by oblique slices, slightlycurved,
which is by far the best plan. The knife be-
gins
at the bone near the tail,and after cutting
off the outside, takes a series of parallel slices
all through the joint, as marked in accompany-
ing
cut.
Salmon. " In carving salmon it is only
necessary to avoid breaking the flakes,and this

Leg of Mutton.
can best be done by carving lengthwiseof the
upper end, though the parts about the knuckle piece. The upper or thin part is considered
are occasionallypreferred. choicest, but as some prefer the thickest por-
tions
Loin of Veal. "
The loin is divided into it is well to ask each person which he
the 3.nd the kidncv-end.
L'/ua/!p-f"it/ The latter prefers,and cut accordingly,making the slices
should be cut across into portions,every other rather thick. Or a thin slice of each may be
one of which contains a bone, the intermediate served without inquiry.
one being of
meat only ; the fat on the under Shad. "
Cut in slices crosswise of the
side and kidney should be served
the with each fish,breaking the flakes as little as possible.
portion. The chump-end is served in slices, The thicker portions are considered choicest,
the bone being all in one piece. as they have fewer small bones.
Mackerel. " These are split at the tail, Shoulder of Mutton or Lamb. " This
and the upper half raised at that part from the should be cut first in the hollow part, in the
bones, after which the bone is removed from direction a, b, and the knife pressed deep to
the lower half,and that in turn is served either the bone. The best part of the fat lies on the
in one piece or divided according to size.
Most other small fish are carved in the same
way, that is either by taking out the back bone

and serving whole, or divicling with the knife
into sections according to size.
Partridge. " Cut up in the same way as a
chicken. The choicest parts are the wings,
breast, and merrythought ; but the bird being
small the two latter are not often divided. The
wing is considered the best,and the tip is
reckoned the most delicate morsel of the
whole.
Pigeons, Quails, Woodcock, etc. These "
blioulder of Mutton.
are usuallycut in half, either lengthwise down
the back, or across just at the wings. The outer edge, and is to be cut in thin slices in
lower part is considered the best. All the the direction /, c. When the hollow part in
smaller birds, if too large to serve whole, are the b is eaten,
line some
a, very good slices
cut up in the same be cut on each side of the ridge of the
way. may
Ribs of Beef. " Carve in the same ner
man- backbone, in the direction c, d. The line be-
tween
as the sirloin ; this gives a due proportion these two dotted lines is that in the di-
CARVING CASTOR OIL
86
rection of which the ridge of the backbone lies,fork stuck in the leg it is severed from the
and cannot be cut across. body, the knife completing the removal by its
Shoulder of Veal. " This is carved like edge. In dividingthe legintoits two portions,
the shoulder of mutton by some ; but the best the knife should be used against the inside of
the under side, and cut the joint,where it enters with much less diffi-
culty
plan is to begin on
slices from the thick edge opposite the bone than on the outside. If the bird is too
it. When stuffed,a portion small to be carved

this way, in disjointin the
and parallelwith
of the forcemeat must be served on each manner suggested for chickens.
CASEIN. The
principal constituent of
plate. "
Sirloin of Beef. "

usually carved
This is cheese. easily obtained
It isby taking the
side in slices parallelwith curd from milk and washing it repeatedly in
by cuttingthe upper
it is employed
the bone and commencing at the edge, the pure cold water; in making
brown of which forms the first slice. On the cheese cakes and other agreeable dishes.
When dried the composition resembles men
albu-
and gelatin; and is very wholesome and
nutritious.
CASHEW NUT. " This is a native of the
West Indies, whence it is brought to our kets.
mar-
It resembles the walnut in appearance,

and has an acid
agreeable,slightly taste. The
eatable kernel is contained within two shells,
and between the shells there is a thick rust-
colored liquid,extremely inflammable, and
so caustic that it will blister the skin. For
sirloin of Beef. this the shell should be burned off
reason,
before the nut is eaten ; if it is incautiously
under side the knife is sometimes very unwise-
ly crushed by the teeth or hands the caustic
cut grain,that
into the is across the bone, oil will blister the lips or skin wherever
middle down it touches. The kernel is of fine
by cutting through the to the a very
bone and removing the slices on each side. flavor, superior to that of the almond, and
This part, however, tastes much better if cut abounds in a delicious milky juicewhen fresh ;
on the same plan as the
upper side, that is by it
may be eaten raw, roasted, or pickled.Some
commencing at the edge; but in this way the also grind it with cocoa in making chocolate,
slices are smill and do not look so handsome. the flavor of which it is said to improve.
Sucking-Pig. "
This requires very little CASHMERE. (.S^^^
Shawl.)
the knife be carried through CASSAVA. (S^^ Tapioca.)
carving,as may
of its bones without much trouble. It is CASSIMERE." This is commonly called
any
usual to divide it into sections, about two kerseyi/iere.It is a twilled woollen cloth,light
inches broad and includingabout three ribs in of texture and more pliablethan plain cloth,
the middle, and a part only of the fore and hind and especiallysuitable for vests and lightcoats.
quarters at each end. It is either single or double milled, the latter
Turbot. " The turbot requires peculiar being the stoutest. It is usuallywoven of the
carving,because, unlike other fish, its skin width of thirty-fouror thirty-sixinches, and is
and fins are considered great delicacies. It is reduced by milling to twenty-seven inches.
only necessary to the blade of the knife From their twilled structure.cassimeres are more
carry
down to the bone along the middle of the back durable than plain cloth of equal lightness.
and then to make similar deep and clean cuts There are French, English and American cas-
at rightangles to this each to the fins,a simeres ; French is the best. Cassimere should
way
portionof which should be separated and kept always be carefullyshrunk before cutting.
with each fish,so as to avoid the of CAST. (_SeePlaster.)
square
breaking of the fins into pieces afterwards, CASTOR OIL. A mild purgativeobtained
"
which is by no sightly.
means from the nuts of the castor-oil plant by subject-
ing
Turkey. " The art of carving a turkey lies- them to a high pressure. To make it,the
in cuttingthe largestpossiblenumber of slices. fresh seeds are first bruised and then put into
The best way is to pass a short knife clear a cold press ; the oil is then pressed out and
down to the bone, close to the wing, and then allowed to stand some time for the albumen,
take a thin slice out from between this and the mucilage,and other matters to settle,after which
breast, continuing the same plan until the it is strained off. That of good qualityis a
whole is e.xhausted,after which the other side thickish fluid of a verypale yellow color, the
may be carved in the same way. In serving,a best being almost limpid, with a slightly
seous
nau-
portionof the should

stuffing an oilytaste.
be Bad oil is rancid
placed in each odor and
plate,and if there are muddy yellow. Castor oil is a mild ca-
sausages or balls,a part thartic and
of each of them. sides of the When orboth
laxative, operating without much
breast are used up without all being helped, griping or cramps, and generallywithin a few
the legs must be taken off by carryingthe knife hours after it is taken. It is considered a
backwards between them and the bo3y,until it suitable laxative in certain inflammatorystates
is stopped by the joint, when by means of the of the bowels, and is used to a considerable
CAT CATAWBA WINE 87
extent in dysenteric affections when the sages

pas- even the face the expression which it had when
are bloody and attended
straining.the paroxysm commenced. The with
circulation
Mixed with turpentine (half a teaspoonful of and respiration are in most cases but little
turpentine to one tablespoonfulof the oil)it is affected ; but occasionallythey are greatlyde- pressed
in expelling worms. The chief and even
very effective imperceptible. This disease
objectionto castor oil is its nauseating taste ; bears a great resemblance to the mesmeric
if,however, it is put into half a cup of strong state, and is so often feigned that many have
coffee and drunk off rapidly,it is rendered doubted and denied its existence. There can
more endurable. An ounce of castor oil, be no serious doubt, however, that it is times
some-
mixed with fifteen to twenty drops of pure though not often a real disease. The
liquorpotassae, an ounce of distilled water, and and
hysterical melancholic are most disposed to
a drachm of spirit of pimento or of nutmeg, will it,and it occurs most often in young females of
make an emulsion which is equally effective a nervous habit ; the is generally
paroxysm
and not unpleasant to take. The most able
agree- brought on by some strong mental emotion,
take oil is to place such
way, however, to castor as religiousexcitement, or by some order
dis-
it in the foam of ale or porter, which vents
pre- of the digestiveor secretive organs. The
its adhering to the mouth and throat. duration of the attack is variable ; sometimes it
The usual dose is about tablespoonfulsfor
two is over in a few minutes, sometimes it lasts
adults and from a teaspoonful upward for twelve or fourteen hours, and cases are ed
record-
children. prolonged to twenty and in which it has been
CAT. There "are many varieties of the do- mesticeven thirtydays. During all this time the un- varying
cat, among the most remarkable of motionless attitude and fixed expression
which are the Maltese or Chartreuse cat, of a give a strange and corpse-like look to the suf-
ferer.
bluish gray color ; the Persian cat, with long In a case of catalepsya physician must
white or gray hair ; the Angora cat, with very be summoned at once ; and the only treatment
long silkyhair,generally of a brownish white that can be ventured on in his absence is to
color; and the tortoise-shell or Spanish cat, loose all the clothes, to immerse the feet in a
the most beautiful of all. These are all fairly hot mustard foot-bath,and to make cold cations
appli-
good mousers ; but for this purpose none of the to the head. In the intervals between
pet breeds areequal to the common white, and the fits,means should be
employed to improve
yellow,and The spotted kind.
cat is probably the general health and to give tone to the ner-
vous
the cleanliest of animals,
avoiding to step in system. As a rule cataleptic patientsre-
cover
any kind of filth, concealing its excrement in from the attack much sooner when left
the earth with great care, and keeping its fur entirelyalone than when subjected to active
in very ne.at condition notwithstanding an in-vincible
treatment.
repugnance for water. It is very easy CATAMENIA. (Sfe Menstruation.)

to raise, and is extremely prolific,
producing CATAPLASM. A plasteror poultice ap-
plied"
from three to six at a litter. If a male is trated

cas- externallyto some part of the body. It
while young (the best time is when he is is used generally either to check inflammation
about six weeks old) he will attain largersize and allaypain,or to promote suppuration and
and be more gentle and domestic ; it makes at the same time lessen the pain which panies
accom-
him unsociable, however, and intolerant of it. For the former it is applied
purpose
the presence of any other cat. If cats are lowed cold ; and
al- cotton-wool, steeped in water, and
to run at large,especiallyif bound to the part with a tightbandage, is a sim-
ple
any open
fields woods or
are near at hand, they are and effective applicationfor the purpose.
never subject to disease. Those kept too When intended to hasten the progress of flammation
in-
closelyconfined frequentlyhave fits,for which to suppuration,poulticesshould be
a bucket of cold water dashed over them is a as hot as the parts will bear. (SeePoultices.)
good remedy, but which can only be cured by CATARRH. (See Colds and Influenza.)
cutting off the end of the tail an operation " CATAVTBA 'WINE." One of the best
which causes only slightpain if skilfullydone and most popular of the native American wines,
with a sharp knife or when the cat is in a fit. considered by many to be superiorto most of
Although capable of showing considerable the French and German wines, at least such
fondness for an individual,cats seem to have of them as are to be had in our markets. It is
an affection for places rather than persons, made from the Catawba grapes, which grow
and it is very hard to wean them from any abundantly in the valley of the Ohio and in
home to which they have grown accustomed. other parts of the country. It is a sweet wine,
The only way to induce them to remain in a containingin its pure state from ten to twelve
new place is to carry them to it blindfolded, per cent, of alcohol, and is made either into
and to keep them shut in for several days until still or sparkling wine ; the latter, which is
they have grown accustomed to the new roundings most
sur- in demand, contains an addition of alco-
hol
and to seeing the familiar faces and consequently is stronger. Catawba
around. wine is mostly white, though some red wine is
CATALEPSY. " A disease in which there made. It is fit for use two years from the time
is a sudden suspension of volition and of the the grapes are pressed, but reaches perfection,
action of the serving according to Mr. about
senses ; the limbs and body pre- Longworth when seven
the different positionsgiven them, and years old. The still wine should be drunk at
m CATERPILLAR CATSUP
about the as that of the and stew slowlyfor half an hour or tillthey
a temperature same
room. are done. Add one teaspoonfulof butter,one

CATERPILLAR. "
The common name ap- of flour mixed to a paste with a littlecold water,
to the larvE of the lepidopterousinsects, minced onion, little parsley chopped fine,
phed a a
such as butterflies, moths, hawk-moths, etc. and pepper. Let it boil a minute or so, then
The varieties of caterpillarsare practicallydish and serve with the gravy.
innumerable, there being over six hundred in CATHARTICS. " A class of medicines that
New England alone. Many of them feed on act stronglyon the bowels as purgatives. Their
leaves, some species being restricted to a number is very large,and they may be divided
of plant; some feed flowers, into several classes : mechanical, including
single kind on
some on seeds, roots, and

some some on even unbolted meal of various kinds, fruits, and
on the woody portions of the stems ; others mustard seed oily,as castor
; and croton oil :
on wool, hides, furs, and other anifnal substan-
ces, saline, as magnesia and its carbonate, sul-
phate,
such as lard and fat. The common pillar
cater- and citrate,sulphate and phosphate of
is very destructive
to trees, stripping soda, etc. ; acid or bitter, as rhubarb, senna,
them of their foliage in an incrediblyshort colocynth,and aloes ; resinous, as jalap,gamboge,
time, and unless vigorously dealt with, they scammony ; and mercurial, as calomel
will ruin an orchard of fruit-trees in a single and blue pill. Their action varies greatly, from
season. The surest protection is to plant the mild and almost natural effect of magnesia
the roots, and when this is not and aloes, to the violent purging of jalapand
tansy around
practicable, whitewash the trunk from the gamboge. Cathartics are very commonly used
ground up to the height of six feet. When in domestic medicine, and probably no class of
they build their nests in a tree (theirnests are drugs is so frequentlyabused ; a resort to them
a silky web like that of the spider,but much being so easy as to lead in many instances to
more compact and closelywoven), they must the neglectof highly important hygienic rules.
be cut down on a damp day and destroyed; or A due attention to diet,exercise, and bathing
else burned out by fixingcotton to the end of a would be a far more effective remedy than any
long pole and dipping it in pitch. Care must cathartics for a majority of the. difficulties for
be taken in the latter case not to injurethe which the latter are used. In many cases,
tree. Boring a hole in apple-treesinfested however, their use is necessary, and directions
with caterpillars and filling it with sulphur will for them are given under the various diseases.
often drive them away immediately. The Castor oil, epsom salts, magnesia, aloes, rhubarb,
caterpillars which infest flowers and garden- and senna, are the only cathartics
plants,can only be kept away by watering the that should be used without medical advice;
plants frequently and copiously,and by e.x- the most violent ones may produce serious
amining them often during the Spring and results. No cathartics,however, either should
Summer. Several drugs are recommended for or can be relied upon to cure constipation,to
driving them off,but these are nearly always " work off a cold," or to relieve dyspepsia; in
injuriousto the plants. all such cases a cure can be looked for only in
CATFISH. Found
" in the markets from a due observance of hygieniclaws.
February to May, and again in October and CATNIP or CATMINT, a plant which
November. They weigh from a quarter to grows wild in the fields throughout the United
States, the leaves of which are much employed

as a domestic remedy. The leaves,which are
the only part of the plant used, are aromatic,
and pungent and somewhat bitter to the taste.
Cats are very fond of them, and are said to
medicinally. Catnip tea, the form in use them

which catnip is administered, is an infusion
three-quarters of a pound each, and have large made by pouring hot water on the leaves and
flat heads, a smooth slimy brown skin, with no allowingthem to steep. It acts as a tonic and
scales on the back, and a whitish belly. The excitant, and possibly is an antispasmodic; ina
smaller fish are best, and all of them should much diluted a little sugar
form, with in it,it is
be skinned before cooking. often given to infants to soothe
very young
Pried Catfish. "
Select small fish,skin them, them and to expel the wind from their stomachs.
clean, and remove the heads ; then sprinkle Chewing the leaves is said to be good for the
them with salt and lay them aside in a cool toothache. The leaves may be preser\'ed by dry-
ing
in the sun and keeping them in a dry
place for an hour or so. Fry them in lard or them
drippingsover a brisk fire,and serve as soon place.They are best when the plantis in bloom.
as done. They may also be prepared by CATSUP. The catsups sold in stores are "
dipping them first into eggs beaten to a froth generally poor stuff, made of dubious dients,
ingre-
and then rollingthem in powdered cracker ; fry and the fruitful source of indigestion
as before. and other disorders of the stomach. At their
Stewed Catfish " Prepare as for frying,not best they seldom equal the home made ; and it
omitting to let them stand in salt tor an hour. is so easilymade that every family should
Put them into a
sauce-pan over a moderate provide its own supplies. In making catsup
fire,pour in enough cold water to cover them, never use a copper or brass kettle.
CAUDLE CAULIFLOWER 89
Mushroom Catsup. Take "

: -
Mushrooms, strain it,and put in a cool place tillwanted.
salt,pepper and allspice. This is
very nourishing and palatable.
Select mushrooms full grown, and with large Flour Caudle. " Put into a pudding basin a
flaps; put layerof these at the bottom

a o" a pound of flour, cover the basin over, and set
them with salt : then it in a kettle of boiling
pan, and sprinkle water ; keep it boiling
other
an-
layerof mushrooms and salt ; and so on two hours : the flour will then be converted
alternatmg the layers till the desired quantity into a hard ball with a brown crust, whicli
is prepared : let them stand two or three must be removed : then grate the flour,and
hours ; then pound them in a mortar, or mash set away in a jar for use. To make into a cau-
dle,
them with the hands, and let them remain two rub a dessertspoonful of it into five tablespoonfuls
days (no longer),stirringtheni up and pressing of cold water; set over the fire five
them well each day. Now pour them into a tablespoonfulsof new milk and two teaspoon-
stone jar,and for each quart add an ounce and fuls of sugar, and ju-twhen it boils add the
a half of whole black pepper, and half an flour and water. Stir the whole over a slow
ounce of allspice;cover the jar closely, set in fire for twenty minutes : it is then ready for
a pan of boiling water, and boil it for two use. This caudle is good for young children
hours. Strain the juice off without pressing whose bowels are too loose.
the mushrooms, into a clean stew-pan, and one tablespoonful of
Rice Caudle. "
Mix
boil it very gently for half an hour. teacupful of cold water,
Skim ground rice in half a
it well, pour it into a clean jar,and let it stand and pour it into a quart of boiling water.
tillcold ; then strain it through a flannel bag, Let it boil till it thickens, stirringall the
bottle it,seal uptight,and keep in a cool place. time : when it begins to thicken, add a wine-
glass
Examine it from time to time by putting a of brandy, sweeten to taste, and flavor with
strong lightbehind the neck of the bottle,and grated nutmeg and lemon peel. Boil it a little
if any scum appears about it,boil it up again longer until perfectlysmooth, and then strain
with a few peppercorns. it. This is a strong and highly nutritious food.
Tomato Catsup. 7"/î? .--Tomatoes, I gal.;
"
CAULIFLOWER." A plant of the cabbage
salt,4 tablespoonfuls ; black pepper, 4 table- tribe, differing from broccoli only in being
spoonfuls; mustard, 3 tablespoonfuls; allspice,whiter and less hardy. It has a compact,
I tablespoonful ; cloves, i tablespoonful ; cay-
enne rounded head of very delicate flavor, stand-
ing
pepper, i teaspoonful ; vinegar or white on a stock eighteen inches to two feet in
wine, I pt. height, surrounded by long leaves. Two
Take one gallon of nice ripe tomatoe.s, cut crops of the cauliflower may be raised in one
them in half,sprinkle four even tablespoonfuls season. For the early crop, seed should be
of salt over them and in the preserv- in September in good rich soil, and in
put them ing sown
kettle with one pint of good vinegar ; let about four weeks transplantedto a cold frame,
them simmer slowly for three hours, stirringset two or three inches apart, and carefully
often ; then strain to avoid the skin and seeds ; protectedby glass during the winter. In Feb-
ruary,
add four tablespoonfuls of ground black pepper, set them in another frame, eight to
three of mustard, one of allspice, one of cloves, twelve inches apart, to prevent a spindling
one teaspoonful of cayenne pepper, or two or growth ; and transplant to the garden as early
three pods of red pepper ; boil until reduced to in spring as possible. Set them three feet
two quarts, then bottle and seal. from each other, and water them well and hoe
Walnut Catsup." 7"7,tt?. --Young walnuts, them during dry weather. In transplanting
10 dozen ; vinegar,2j-^ pts ; salt,^{ lb ; whole lift a ball of earth with the roots to secure
black pepper, i )i oz ; nutmegs, '/ioz ; 40 cloves ; continuous growth. For the second crop, sow
ginger,}4 oz; mace, X "^- the seed in an May, and transplant

open bed in
Bruise ten dozen young and tender walnuts, to the garden in July. Those plantswhich do
add to them three quarters of a pound of salt not head before frost may be removed to a dry
and a quart of good vinegar ; let them stand cellar or shed, covered with and
litter, allowed
two weeks, stirringthem every day : then strain to head during early winter.
them through a cloth and squeeze them, and Boiled Caiiiiflo-vver. White " cauliflowers are
set the
juice aside ; add to the husks half a the best. Take off the outside leaves, cut the
pint of vinegar,and let it stand over night : stalk off close to the head, and let them lie in
then strain and as before, and add the salt and water for half an cooking.
hour before
squeeze
liquorthus obtained to that set aside the day Boil them fifteen or twenty minutes, according
before. Add Dish
one ounce and a quarter of to size, adding a little salt to the water.
whole black pepper, half an ounce of nutmegs to avoid breaking the leaves,and
carefully serve
bruised or sliced. 40 cloves, half an ounce of gin-

ger, at once with drawn butter.
and quarter of of Separate the stems,
Cauliflower.
; boil it Pickled
a an ounce mace "
half an hour, then strain and bottle it for use. wash carefullyand sprinkle with salt,
them
CAUDLE. This " is a preparationvery ful
use- using half a pint for a peck. In twelve hours
in the sick-room. shake off the salt, lay the pieces in jars and
Ale
Caudle. To a quart of thick rice or over them boilingvinegar,which has boiled
"
pour
water-gruel add a pint of ale and enough of for five minutes, with these ingredients: To "
allspiceto flavor,and of sugar to sweeten it. one gallon of vinegar add half a pint of sugar,
Boil for five minutes, stirring
constantly; then twelve blades of mace, twenty four white pep-
CENTURY PLANT CHAMPAGNE 91
wax, a a pound of rosin, and

quarter of a couple Chablis, in the south of France. It is very
of of beeswax;
ounces when it froths stir it fine, and much esteemed by epicures as an
with a tallow candle. As soon as it is melted, accompaniment to oysters. The best brands
dip the mouths of the corked bottles into it,and are Bougiiereau, Mont du Millicii, Valmur,
set them to cool. This is an excellent and Vaudesir. It should be drunk at
away a
cement for excluding air from all such things temperature a little lower than that of the
as are injuredby exposure. room.
Cheese Cement. "Taic .--Chetse; lime

quick- CHALK. " Mineral substance, consisting
; white of egg. principally of carbonate of lime derived from
This is very durable for mending coarse the shells of myriads of minute marine animals.
china or earthen-ware. Take
It is of friable texture, and easilyrubbed
some fresh
to a cheese,
pound it,and wash it through
powder. In a powdered state it is sold as
warm water till
all the soluble matter is extracted; then strain the prepared chalk, so useful for jjolishing
dry and it will crumble. By drying it upon brass, tin,and glass. French clialk is a pure
blottingpaper, it may be kept a long time. varietyof steatite or talc,used by tailors for
For use, mix the cheese with quicklime (in the marking their cloth : it is also mixed with
proportions of one ounce of cheese to half an cosmetics to give them body. Whiting or
ounce of quicklime), and add enough white of Spanish -white,is chalk finelyground and purified
egg to make it into a paste. When ready it by washing and separatingthe hard particles.
must be appliedimmediately,as itdries quickly, It is highly useful for cleaning the
and cannot be melted a second time. finer metals.
China Cement. "
Taie .-Gum-arabic ; plaster Camphorated Chalk. {See TooTH DERS.)
POW-
of Paris.
A white cement
very for mending fine china. CHAMOIS-SKIN." The skin of the cham-
ois,
Take very thick a solution of gum-arabic in a species of goat or antelope which runs
water, and stir into it plaster of Paris till it is wild in the fastnesses of the Swiss Alps. The
of the consistency of thick paste. Apply it skin, when properlytanned, is extremely soft
with a brush to the fractured edges of the and pliable, more so than even that of the kid,
china, stick them together,and bind them. In and can be put to many uses in the household.
three days the article unequalledfor polishingsmooth and highly
cannot be broken in the It is
same place. finished surfaces, such as jewellery, silver-ware,
Diamond Cement. Ta^t' .-Isinglass ; proof glass,pianos,and
" other furniture. It is also
spirit ; resin,or gum ammoniac ; alcohol. excellent for packing away choice articles of
This is very good for mending broken glass. jewellery or table-ware, as it is comparatively
It is made by steepingisinglassin water tillit impervious to dampness. In selecting, choose
swells, and then dissolvingit in proof spirit, to that which is pliableand free from lumpy spots.
which must be added a little gum resin or If it is once wetted it becomes harsh and can
gum,
ammoniac dissolved in the smallest possible afterwards be used only for the coarser kinds
quantityof alcohol. It should be heated before of cleaning ; when used as a duster it should
it is applied. It will only partiallyresist ure.
moist- be carefullyshaken out each time or it will
hold the coarser grains of dust and scratch
Iron-ware Cement. " Taic-lTon. file dust; the furniture.
quicklime; whites of eggs. CHAMOMILE. {See Camomile.)
Beat the whites of eggs to a froth ; then stir CHAMPAGNE. " The most celebrated of
into them enough finelypowdered quicklime to the French wines, chieflyproduced in the
make a thin paste ; then add enough iron file province of that name. It is generallyunder-
stood
dust to make a thick
paste. Fill the cracks in in this country to be a brisk, efferves-
cing,
iron-ware with this cement, and let it remain eral
sev- sparklingwhite wine of a peculiarflavor ;
weeks before using. but this is only one of several varieties. There
Japanese Cement. " Mix rice flour with cold are both red and white champagnes, and both of
water to a smooth paste, and boil it gently for them may be either sparkling or still : the ling
spark-
twenty minutes. It answers all the wines are called mousseux, and the still
purposes
of wheat flour The sparklingare most highly
paste, while it is much superior ncn-mousseu.v.
both in transparency and in smoothness. esteemed, on account of their delicate flavor,

Wax Cement. Taie .-Yellow and the agreeable pungency which is given
"
wax ; tine
turpen-
Venetian red. them by the carbonic acid they contain. There
;
Melt mix with its pentine,is a great
difference in the qualityof champagne
yellow wax, weight of tur-
and add a httle Venitian red to color wines, according to the particularvineyards at
it. they have been made. The finest are which
This, when cold, is as hard as soap, but it
can be softened produced in the slopinggrounds on the north
by the warmth of the hand.
It is useful to stop up cracks ; and is better
bank of the river Marne; and they are mostly
than the hard cement for coveringthe corks of white wines. Dry champagnes {i.e., not sweet)
bottles that are not going to be kept very long. are growing in favor, especiallyamong those
CENTURY PLANT. with whom disagrees. There is no
(See Agave.) sugar
CESSPOOL. {See Drainage.) wine, with the possible exception of sherry,
CHABLIS. A sweetish white wine, similar
"
that is more extensivelyadulterated and tated
imi-
to Burgundy, which is raised near the town of by artificial combinations than sparkling
92 CHAPPED HANDS CHARLOTTE DE RUSSE
champagne. The sparklingof champagne is a steady fire is wanted for a limited time. In
properly caused by the fermentation of rock this country, however, charcoal is not much
candy introduced into still wine. Inferior used for domestic purposes ; it is more sive
expen-
wines have carbonic acid pumped in ; in either than wood or coal, it requires constant
case the sparkle cannot be depended upon for attention, and its use, especially in close rooms,
more than two years. The red champagnes is highlydangerous. In burning, it throws off
are not used much in this countrv; they seldom largequantitiesof carbonic acid gas ; and, as
equal Burgundy which they much resemble. this gas is invisible and odorless, suffocation
That of Clos dc St. Thierry is considered the from it is peculiarlyliable to ensue. Many
best. fatal accidents have resulted from burning
In selectingchampagne, many consider the charcoal in close rooms, or in stoves where
briskness and effervescence as a test of their draughts imperfect. The
are first sensation
excellence ; but a good judge will prefer a when it has become dangerous is a slightsense
liquorof moderate briskness, as much of the of weakness ; the limbs feel jjowerless and the
aroma evaporates with the froth. Champagne head heavy. A slightgiddiness,accompanied
must be
kept in an equable temperature, and by a distinct feelingof flush or glow on the
cooled by ice,outside of the bottle, never in face and neck, succeeds. Soon after,the per-
son
the wine. It intoxicates quickly and the excitement becomes drowsy, wishes to sit down, but
it produces is of a more vivacious and commonly falls insensible to the floor,snoring
agreeable character than that which comes heavily as in apoplexy. When any of these
from any other wine, but its duration is symptoms are felt,the person sho.uld at once
shorter, and the reaction less. For this son

rea- seek the open air. The proper treatment for
it is an admirable tonic for invalids and for a suffocated by charcoal, is to
person remove
all who are sufferingfrom a low state of the him immediatsly to the air ; then drop
open
system. The best brands are : Pomery and cold water over his head and chest, and if
Greno, Roederer, Mumm, Due de Montebello, breathing has ceased, imitate respirationby
Krug, Giesler, and Heidsick. Veuve Clicquot breathingstronglyinto his mouth and expelling
is highlyprized as one of the best of the sweet the air by pressinggentlyon his chest. When
wines. he has recovered sufficientlyto swallow, administer
Champague Frappee. This is made by "
hot coffee, or brandy and water. A
freezing the champagne in salt and ice until it strong stimulus, such as hartshorn, applied to
has the consistence of snow. When served in the feet is also very good.
this way it is very delicate and refreshing. CHARLOTTE De
'B.TSSS'Z." {Chocolate).
CHAPPED HANDS." An excellent appli-
cation Take .--Cream ipowdered sugar, }i^teacup-
pt ;
for chapped hands or lipsmay be made ful ; chocolate (grated),
3 tablespoonfuls ; gela-
tine,
as follows : one drachm of borax
First dissolve 5^ oz. ; eggs 4 ; vanilla, i teaspoonful;
in one ounce of rose-water, and add it to half an sponge cake.
ounce of glycerine; melt one drachm of aceti
sperm- a pint of cream slowly to the boiling Heat
in the same quantityof olive oil,and ten point; add half a cupful of powdered sugar,
drachms of pure lard ; add the solution to that, three tablespoonfuls of grated chocolate stirred
little by little, stirring all the time, and continue into a little milk, and half an ounce of gelatine,
to stir until it is nearlycold. Warm it slightlysoaked in 2 tablespoonfuls of cold water : when
before applying ; it will restore the skin to its these are dissolved, add the mixture by spoon-
fuls
softness and smoothness without jjarchingit to the beaten yolks of four eggs. Set the
as pure glycerine does. A simple remedy is whole into a sauce-pan of boiling water, and
this : Take common starch, and grind it with stir until it becomes very hot, but do not let it
a knife until it is reduced to the smoothest boil; then remove, flavor with a teaspoonfulof
powder, put it in a clean tin box, so as to have vanilla,and whip it to a high froth,adding at
it continuallyat hand for use. Then, every the last the beaten whites of the four eggs.
time that the hands are taken from the suds or Line a mould with sponge cake, fill with the
dish-water, rinse them thoroughly in clear mixture, and set upon the ice until ready to be
water wipe them, and while they are yet served.
damp rub a pinch of the starch thoroughly over n. Whip stiff one and a half pintsof cream
them, covering the whole surface. If care is and put it aside until
it is set; now run off
taken to wipe the hands perfectlydry after the thin cream that has settled to the bottom
washing, chapping is not likelyto occur. of the vessel; add to it half an ounce of tin
gela-
CHARCOAL." That part of wood which mains
re- which has been steeped in cold water for
after the other elements, oxygen and two hours, five ounces of sugar, and a half
hydrogen, have been extracted by partialcom-
bustion. inch of vanilla bean. Set it on a slow fire
Next to the diamond, charcoal thoroughly dissolved;then remove
is the until it is
purest form of carbon known to us. As it ig-
nites the vanilla bean, and whip into the mixture
very readilyit is very useful in starting two raw yolks of eggs; when it is about to
fires of other fuel,and as it gives out no smoke set, gently incorporate it with the whipped
or flame in burning it can be used under cumstances
cir- cream. Pour it into a mould carefullylined
where no other fuel would durable. with
be en- lady-fingers or thin piecesof sponge-cake,
It is also useful in the kitchen when and set it in a cold place to become firm, when
a sudden accession of heat is required,or when it will be ready for use.
CHECK (BANK) CHEESE 93
CHUCK (BANK.) " A check is a written found growing upon a shrub from four to six
order addressed to a banl"er, l_iy
a person Iiav- inches high, on low sandy soils,usuallyamong
ing money on deposit with him, directinghim pines. It is very nice to eat raw as taken from
to pay on presentment to a person named the bush, and it is also used in syrups and fectionery.
con-
therein, or to his order, or to bearer,a certain Checkerberries are sometimes put

sum of money. in
whiskey or spirits, making tea-berryrum." "
followingis the form in the winter

The of a check payable They are found in the markets
to bearer : and spring months. The leaves of the checker-
No. 26. New York, May i, 1S76. berry bush make the essence of wintergreen.
National Park Bank, Sec Wintergreen
John Doe, bearer, CHEESE. Cheese is obtained
Pay to or
"
exclusively
One hundred and dollars. from the milk of animals, and its
seventy-one 50-100 qualityvaries
with the class,breed, and food of the
J171.50. Richard Roe. animal,
If the and the of manufacture.
foregoingwere written "
to John Doe process The most
or order "
(instead of bearer),no person could ordinary source of cheese is the milk of the
the but the whose order the cow, and there certain varieties of
get money one to are cows
check is drawn, unless the check is endorsed. which produce much cheese and little butter,
See F.ndorsimcnt under Promissory Notes. as there are others which produce much butter
In checks it is advisable and little cheese. The kind
tilling
out to begin of food given to
to write the amount as near the left hand gin
mar-
the cows is very important,for just in propor-
tion
of the blank
as possible,so as richness of the milk not to leave to the in casein and
room for
insertinga largersum. the richness of the cheese. While The it is a
cream is
general rule that negotiablepaper is vitiated by value of cheese as an article of diet has not
an alteration, even wlien it comes into the been entirelyestablished. If we consider its
hands of an innocent third party, it has recently chemical composition it is one of the richest of
been decided that the maker is liable on an teredfoods in nutritive elements
al- ; but Dr. Smith has
note, bill, check bona found that the popular belief that
or to a fide holder, it is not
who takes it in the usual course of his business, easilydigested is true. This objection,how-
ever,
before maturity,if he issues it in such a condi-
tion applies only to the new and cheese
poor ;
that it may be easilyaltered without those
tection.
de- that old and rich, not
are
only digest
easilybut promote the digestionof other food.
Checks closely resemble bills of exchange, That which is old and dry (but not decayed)
but differ in the following particulars : They may be given to children to relieve
tion.
constipa-
are always drawn on a bank or banker ; they
are payable immediately on presentment, and To Make. Some of the best of foreign "
are not allowed days of grace ; they are not cheeses are made of skimmed milk, but in
presented for acceptance merely,although they domestic manufacture it is impossible to produce
sometimes are for certification ; the drawer is good cheese unless the milk is put in
not discharged by delay in presentment, unless whole. The utensils required for making
he is prejudicedthereby,as by the intermediate cheese are the cheese tub, in which the milk is
failure of the banker. coagulated and the curd pressed ; a largebrass
Checks are governed by the same rules with kettle for heating it in ; the cheese press, a
regard to negotiability, transfer,endorsement, power obtained by lever, screw, or weight; the
presentment, and notice of non-payment as
cheese cloth, a piece of thin open linen ; a
promissory notes, which see. cheese tray or ladder ; and cheese boards,
A certified check is one which is marked as circular pieces of wood on which the cheeses
"
"
good on its face by the cashier, or other are put in the cheese room. These should all
proper officer of the bank on which it is drawn. be washed thoroughly, scalded, and dried in
The bank thereby becomes liable as acceptor, the air each time they are used.
and is bound to
pay the check when presented The substance used for coagulating the
by an innocent holder for value (/.e. one who milk is rennet, from the stomach of a calf.
has honestly given value for it),whether it It can be bought already cured, and is pre-
pared
has funds of the drawer on deposit or not. for use by soaking it in a quart of water
As before stated, the drawer of a check is for several days with a bit of lemon-peel and
not discharged by delay in presentment, unless two or three cloves; after it has soaked long
he is prejudiced thereby. But in order to enough, hang the rennet up to dry, and bottle
charge the endorser the holder of a check must the water for use. The quantityof rennet to
exercise due diligencein presentingit for
ment. be used
pay- will depend altogetheron its strength,
When the parties reside in the same and as this varies it is impossible to give any
town it should be presented by the close of precise directions as to it. If the rennet be
business hours on the next secular day after its good, however, half a teacupfulought to curdle
receipt. When the parties do not reside in ten gallons of milk in from an hour to an hour
the same town, and presentment is to be made and a half.
through the post oflSce,the holder has until When all is ready, strain the milk into the
post time of such next secular day. tub; then heat it in the kettle (be
a portion of
CHECKERBERRY." A little red berry, careful not to smoke it)and add it to the cold
much like miniature crab-apple,which is till the whole
a is raised to 95" to 98" Fahren-
94 CHEESE
heit. Then stir in the rennet, and if the curd liable to a kind of called heaving;
blistering,
has not formed in an hour, add a little more. it is caused by a slightfermentation and the
When the curd has become firm take a long formation of air in the interior. The air may
knife and cut it into small checks to the bottom be released by prickingthe cheese deep in the
of the tub; great care be taken, or
must part blistered places,and removing it for a time to
of the curd will run off into the whey and the a cooler situation.
cheese be injured. When the whey is of a Cheese should be kept in a dry cool place;
greenishcolor the curd has been well formed. and after it is cut, it should be wrapped in a linen
After the curd has sunk to the bottom, dip out cloth and put in a tight tin box till again
some of the whey, and cut the curd up into required for use.
still smaller pieces; then let it stand for a half Cottage Cheese. " This is not cheese erly
prop-
settle oughly.
thor- speaking,but it is
or three quarters of an hour to a very pleasant prepar-
ation
It is now time to separate the curd of milk. Turn the milk by adding a
from the whey. Tilt up slightly;col-
the tub lect little rennet or setting in a warm (but not hot)
it place. When the curd has formed, put it into
the curd at the
upper side; place upon
a semicircular board the tub loosely;on
fitting a bag of coarse linen,and hang it up to dry till
this board place a heavy weight, and as the not another drop of whey can be squeezed out
whey drains to the lower side of the tub ladle of it. Then crumble it up fine, salt it to taste,
it out. operation of putting the curd and thin it to the consistencyof paste with
This
under the weighted board must be repeated sweet cream. Cottage cheese is very nice
several times; then cut it up again into small eaten with sugar or preserves ; it is best when
pieces,turn the mass upside down, and press fresh.
again until every particleof the whey has been Cream Cheese. Take sour cream, salt it "
extracted. Close attention is required in this to taste, and hang it up in a linen bag to drain
part of the operation. The whey being all until dry ; this will take two or three days.
pressed out, the curd must now be scalded. Then put it in a deep dish, still in the bag, and
Cuter break it into extremely small pieces,put let it stay two weeks to ripen,sprinklingsalt
it into the linen cloth, immerse it in the brass over it every day. If wanted to ripen quickly,
kettle containing warm water enough to cover cover it with mint or nettle leaves. Cream
it,and raise the temperature to 105", and let it cheese is more digestiblethan ordinary cheese
remain half an hour or till heated through both because it is softer and more readily
then add cold water gradually till the temper masticated, and has a smaller proportion of
ature is reduced to about 90". Then drain casein.
the curd thoroughly as before, and salt it, The best cheese is not corored, but many
allowing four ounces of fine salt for every ten cheeses are colored by saffron,marigold leaves,
pounds of curd, and mixing it in thoroughly. sage grass, and, as already explained,by an-
Put it into the linen cloth, place it in the natto.
cheese hoops, spreading the cloth out smoothly, Cows not exceeding 4 years old yield the
and then set it into the cheese-press and let it best milk for cheese. The proportion of
remain two days. When taken from the press cheese obtained from milk varies according to
it all over with common butter or butter the qualityof the milk, the weather and season.
grease
made of whey-cream and set it away to ripen. In summer a gallon often makes a pound of
It should be turned and greased every day till cheese, while at other times 3 may be required.
firm, and afterwards should be turned and Milk often tastes of the food on which the
greased at least once a week for six months. cows are fed. The milk of turnip-fedcows
Good cheese does not require to be colored; has a flavor
disagreeable which can be cated
eradi-
but, if it is desired, dip a piece of arnotto (or by a small quantityof saltpetreadded to
anatto) into a bowl of milk and rub it around the milk while warm from the cow.
the side tillthe milk assumes a deep red color.

by maggots. Cheese is frequently infested
Add this to the milk of which cheese is to be
keep the
To these, rub, brush and
prevent
made in sufficient quantityto impart a bright cheese dry,well aired and each kind by itself.
orange color to the latter. This in no way In Holland, where hydrochloric acid is used
affects the taste or smell of the cheese, but instead of rennet, the cheeses are reported
only makes it a rich orange yellow which never to have worms. But Holland cheeses are
deepens with age. Arnotto is adulterated with rather hard because of the use of this acid.
red lead, however, which is poisonous, and it Wine added to curd rapidly ripens cheese.
should therefore be used carefully.Sage cheese If cheese aids digestion, it is the kind in which
is made by puttingin sage juicealong with the the process of decay has begun, which by induc- ing
hennet. decomposition in the food already taken,
The cheese-room in which cheese is put to acts as sour leaven does when incorporated
ripen may be a loft,and should be airyand dry. with dough.
It should be kept of an equable temperature ; Cheese is made from the milk of goats, sheep,
too much warmth will make the cheese sweat and asses, as well as cows. The Tartars get
and lose its oilyparts, and too much air,or the their cheese from mares' milk, the Bedouins of
of the sun, will dry it too fast and make it the desert from camels'. In tropicalclin'ates
rays
crack; a moderate ventilation with a ature
temper- buffalo's milk is used, and the Laplander makes
of about 650 to 70P is best. Cheese is a delicious cheese from reindeer's milk. The
CHEESE CHERRY 95
Chinese have made cheese from peas and Pont de Salu (Very strong).
beans. In parts of Germany potatoes are Pont d'Evique (Mild). A "
very pleasant
boiled, mashed and mixed with the curd. In cheese. More (favor than Brie.
Arabia and the East a most unpalatablecheese Roquefort (Medium and sharp)--
Made from
,is made by drying butter-milk curds into the milk of goats and sheep, and ripened with
cheese, which is powdered for use. great care in caverns
Cheese-making is more than 4000 years old. Solferino(Strong).

In the book of Job (chap.x. 10) is found. German Cheeaes."Limburger {verystrong).
" Hast thou not poured me out as milk and "Not considered ready for consumption until
curdled me like cheese." partlyputrified.
Homer (900 B. C.) in the Odyssey, makes Sc'habzicger
or Sap Sago "
Which gets its
Ulysses,in the cave of the Cyclops, admire
green color Teaves.
from melitot
"the bending shelves with loads of cheeses Italian Cheeses. Z/7'(?r"(? (Strong).Par-
mesan "
prest." (Medium slightlysharp). From "

the "
Euripides, (407 B. C.) Theocritus, and the most fertile Milanese territory, it is so full of
earlypoets, frequentlyallude to it. It was a oil that it has been erroneouslysupposed that
common species of food in ancient Rome. oil was added to the curd. It was formerly
supposed to be made from goat's milk, but
Varieties in Market. it ismade merely of skimmed cow's milk
manipulated in a peculiar way. The best Par-
mesan
is kept three or four years, and none is
The following cheeses can generally be
sent to marlcet until it is at least si.\ months
found in the New York stores. It is best to
old.
take the advice of a reliable dealer, regarding
the
Scotch Cheese. {Dtcnlop.)"'WW\":\\ gets
quantityof any cheese that
"
it is wise to
its flavor from lovage leaves, is the only one
lay in at a time.
known here.
Strong, in this list,means of a highflavor
STviss Cheeses. Gruyere is the best of
and odor, but Most
"
not necessarily sharp.

the Swiss cheeses, many of which are brated.
cele-
new cheeses relatively
are mild, and develope
It is made in the canton of Fribourg.
their characteristics, especially sharpness,
Its
peculiarflavor is said to be ovi'ingto the
with age.
herbage of the mountain pastures on which
Cheeses
American Pine Apple, " "
English
the cows feed.
Dairy (imitations of).Factory, and the made
home-
A'eufchatel (Variable). Is sold in small
Cottage cheese, like the Schmeer Kase
"
of the Germans. rolls,covered with tin-foil ; it is simply a cream
cheese such as is described above.

None of the American cheeses are classed
all CHERRY. This is of the most licious
de-
strong cheeses. They are good one
"
among
the year around, but the is best in of the summer fruits. Among the many
Cottage
summer.
varieties which appear in the markets the
(Of O.x-hearts and White-hearts the best but

English Cheeses variable strength, are ;
sometimes Stilton first in besides these the

Black-hearts, May-dukes,
sharp). "
comes are
fame :^nd price. It is so named from the Dikemans, Black-mazzards, Black-eagle, Honey,
place where it was first sold. The cheeses and Kentish or common sour cherries. They
are mostly manufactured in Leicestershire. It ripen at the South as earlyas the middle of
takes two years to properly mature the cheese I\Iay,and thence find their way to northern
for use; then it becomes decayed, blue, and markets; and from this time till August they
moist. It is a common trick to hasten its are abundant in favorable seasons. Cherries
maturity by puttingeach separate cheese in a make an excellent and refreshingdessert, and
bucket and covering it with horse dung. This their flavor is much improved by puttingthem
rapidlygives the requiredappearance of matur- on ice an hour or two before serving them.
ity. The Kentish or common sour cherries are
In a district of Ross-shire they ripen their much used for pies, tarts, puddings, and the
cheeses to make them like Stilton,by burying like. Wild cherries are a little purplish-black
them below high-watermark. berry growing in long bunches and looking

Cottenham. A"
strong kind of Stilton. more like currants than the cultivated varieties.
Cheddar (Mild). Made from new ""
milk, They have a sweetish, pungent, and slightly

retainingits natural cream. insipidtaste ; and are considered wholesome as
English Dairy (Medium). long as the seeds are not swallowed or cracked
Dutch Cheese. " Dutchman's Head or in the mouth. Cultivation has improved the
Edam (Medium). Not equal to the best " wild cherry much, both in taste and size, and
cheeses of England, being hard. no doubt more could be done in this direction.
French Cheeses are generally for winter Bounce (Cherry). " Take ten pounds of cher-
ries
consumption,and come to us only from October "
half of sour and half of sweet "
and beat
to May. them to a pulp in a deep wooden tub ; then
Brie Cheeses (Mild)." Are made from cream. put them into an earthen-ware jar,stir in three
Camembert (Strong)." A littlelike the Swiss. pounds of white sugar, and add five quarts of
Mont d'Or (Mild)."From central France. good whiskey. Stir together thoroughly and
Made from goats' milk. decant it into a demijohn, where it can be
96 CHESTNUT CHICKEN
jaw into the brain and

corked up tightly.Shake every day for four upper picking them
weeks ; then let it stand four weeks without while they bleed slowlyto death isinexcusably
shaking. Then strain and bottle for use. cruel.
Cherry bounce improves as it grows older. In selecting chickens (for purposes ot

convenience shall include all
Brandy (Cherry). " This is made by simply we we have to
dropping ripe wild cherries into good brandy, say about fowls under this head) choose those
soak in which the full and bright,and the
corking it up tightlyand leaving them to eyes are
for at least two months. It is pleasant,but feet moist, soft,and limber. When stale the
highly intoxicating, and should not be drunk eyes dry and sunken, and the feet and
will be
often nor in largequantities. legs dry and stiff;if very stale the body or
CHESTNUT. " The chestnut is the most some parts of it will be dark-colored,and
farinaceous and least oilyof all the nuts and is sometimes green. To distinguisha chicken
from
consequently very easy of digestion. The an old fowl, see that the lower end of the
breast-bone is soft like gristle,
American varietygrows very abundant in the and that the
Middle States, Virginia,the Carolinas, and the spurs (of the male) are soft,loose, and short ;
upper part of Georgia. It ripenswith the first when old the comb and legs are rough, the
frost and continues in season throughout the spurs hard and firmlyfixed,and both cock and
winter. The European or Spanish chestnut is hen have a hard breast bone. The very young
a much largervariety,but is not so sweet nor so broiling chickens are about the size of a quail
daintilyflavored. In Italy, Spain and the south or partridge; of these select the plumpest.
of France they are a staplearticle of food and Never take chickens of any kind which have
are prepared in a varietyof ways. A well-known been brought to market dead and with the entrails
English writer on food says : Chestnuts in ; and never

"
eat them until they have
stewed with cream make a much admired dish, been dead at least eight hours. Before ing
cook-
and many families prefer them to all otlier stuf-
fings chickens wash them out well in two waters,
for turkeys : they make an e.xcellent soup, then if there is an)' odor in the cavity add a
and I have no doubt lliat chestnuts might be little soda to the water and wash them out
advantageously used in cooking so as to make again.
many agreeable and wholesome dishes. I have Boiled Chicken." Prepare the fowl as above.
had them stewed and brought to the table with Make stuffingof one cupful of bread-crumbs,
salt fish,when they have been much admired ; one tablespoonfulof butter, one egg, half a
but it is exceedingly difficult to introduce any tea.spoonfuIof salt, and one tablespoonfulof
article of food that has not been sanctioned by sweet marjoram ; mix them well together,and
long custom." In boiling them, add enough
salt to give the water a strong flavor. In roast-
ing
cut a slice in the rind before putting them

in the fire. In keeping them, occasionally pick
out the wormy ones.
CHEST-PROTECTOR." A pad of flannel,

or other suitable material, to be suspended over
the chest. Of special use when gentlemen
change temporarilyin cold weather from high
vest and scarf to low vest and neck-tie. Its Chicken for Boiling.
use
in such changes can not be too stronglyurged.

CHICKEN (For instructions as to raising Stuff in as much as the fowl will hold. Put
see Poultry. Also see Birds). "
The term the fowl into a pot of water in which a piece
"
"
chicken is commonly applied by poulterers of salt pork has been boilingfor some time,
to all fowls under
a year old; but properly and boil steadilyfrom one to two hours ing
accord-
speaking it includes only the female fowls un-
der to size. Pork is not absolutelynecessary
four months old and the males that are in boilingchickens, but it
greatlyimproves it;
less than three months. From four months to if not used add some salt to the boilingwater.
twelve months the females are pullets and A chicken should never be boiled unless it is
after that hens ; the males are cocks after the old and tough.
age of seven or eight months, and are only fit Broiled Chicken. "
Chickens for broiling
for soup or boilingwhen more than a
year old. should be young and tender ; if at all tough
When very young the males and are females suspend them for half an hour over the vapor
equallydelicate and tender. {See CAVoyi.) In of steaming kettle.
a Split them down the
the opinion of physicians the flesh of the breast; salt both sides and butter them slightly;
chicken at three months
old is the most cate
deli- then lay them inside downward on a buttered
and digest of all animal food ; gridiron and broil till brown, turning them
easy to
hence it is peculiarly adapted for the stomach several times. It will take from a half to
of invalids or the constitutionally weak. three-quarters of an hour. When done, butter
The best mode of killingchickens is by them well and serve smoking hot.
wringing the neck, but if this is not done skil- fully Broth (Chicken). Boil a chicken until the "
so as to break the spinalcord at the start flesh separates from the bones, then skim and
it causes much suffering. The practice of season with a little salt. A little rice may be
killing them by stickinga knife through the added, and if desired a sprigof parsleymay be
CHICKEN CHICKEN POX 97
used to flavor it. This is an excellent food for' Salad (Chicken). " This is made of cold
invalids and will be relished when the stomach chicken. Take the meat from the bones and
everythingelse. cut it into very small pieces; cut the white
rejectsalmost up
Croquettes, (Chicken.) See CROQUETTES. parts of celeryinto pieces about half an inch
Fricassee (Chicken.) Joint the fowls, wash "
long,and mix about as much with the chicken
and put them in a sauce-pan with hardlyenough as there is of the latter. Just before it is sent
cold water to cover them ; add half a dozen thin to the table,pour over it a made
dressing, as
slices of salt pork and one or two gratedonions ; follows: "

Mix one even teaspoonful of dry
heat slowly and boil very gently until the ens
chick- mustard, two of salt,one and a half of vinegar;
are tender ; then season with pepper, add half and a pinch of cayenne ; add a raw egg, beat it
a pint of milk, two well beaten eggs and two well, and then beat in
thoroughly half a pint of
of
tablespoonfuls flour mi.\ed to a smooth cream sweet oil,as it is added in a thread-like stream;
with a little of the milk; stir slowly while it flavor witli vinegar or lemon juice. Arrange
simmers for a few moments, then serve hot, the delicate leaves of the celery around the
having placed the breasts across the centre of edges of the dish. Crisp and tender lettuce
the platterand arranged the legs and wings may be used in the salad instead of celery. It
around them; garnish with rice boiled dry. is customary to eat bread and butter or ers
crack-
If it is desired to have the chicken brown, with chicken salad.
stew it without the pork, meanwhile fry the Ste'wed Chicken. i. Cut the chicken into "
pork, and when the chicken is tender take it pieces as for frying. Put them in a sauce-pan
out of the pot, and fry it in the pork fat until it with a tablespoonfulof butter,and let them
is a lightbrown, adding a little minced parsley; remain until slightly browned ; then take the
then dish and pour the gravy over it. chicken off, and stir into the gravy two tea-
Fried Chicken. " Chickens for frying must spoonfuls of flour, one onion minced fine,
be young and tender. Joint them, wash and halfa dozen sprigs of minced parsley, and
wipe them dry. sprinkle pepper over them, and half a teaspoonful of salt. Add a pint of
roll them in flour. Fry some salt pork until broth (or half a pint of broth and half a pint
all the grease is extracted ; and in this fat fry of wine), put the chicken back into the pan,
the chicken until each piece is a rich brown on stew gently till tender, and serve with the
both sides.
Dish (in a hot dish),and make a sauce.
gravy by adding to the fat and a teacupful of 2. (With Celery.) " Select a tender chicken
milk, a tablespoonfulof flour ; pour this gravy of medium size,stuff as for and
boiling, put it
over the chicken and serve hot. Or the en
chick- in a sauce-pan or pot. Cut a large head of
may be served without gravy. celery into small bits, mix it with an onion
Pot-pie (Chicken). " Cut a large chicken minced fine, and season with white pepper,
into six or eightpieces,and also half a pound salt, and a teaspoonful of mace ; put this all
of salt pork ; put a pint of hot water into a pot, around the chicken, cover the whole with ing
boil-
layin some of the pork, layer then a of the water and set it where it will simmer for
chicken, then some paste dumplings, and above two hours or until done. Dish the chicken,
these some boiled potatoes sliced : cover with and prepare a gravy for it as follows : mix
a thick pie-crust, slit this crust top, togetherthree ounces
across the of butter and two table-
heat slowly and boil for an hour and a half or spoonfuls of flour,and stir it into the gravy
two hours. Brown the crust by putting a hot in the sauce-pan ; add a teacupfulof cream, let
oven-lid over the pot for some minutes ; remove the whole come to a boil,and pour it over the
this crust without breaking; empty the chicken chicken.
into a dish and place the crust over it. CHICKEN POX. " A disease of a very
Roast Chicken. " Wash the chicken clean ; mild character to which infants and young
stuff as directed for boiling; baste thoroughly children are liable. It is usually preceded by
with butter or lard ; and roast about an hour, a slight feverishness, and after two or three
days a few reddish spots, small oval blisters
like pearls,appear about the shoulders, chest
and arms, and sometimes on the face and head.
These blisters are accompanied by able
consider-
which
itching, causes them to be soon
day they begin to broken ; and about the fifth

dry up into scales, which fall off in a few days,
leaving a slight discoloration and occasionally
a slightpittingof the skin. Sometimes, in
Chicken for Roasting. delicate children,the blisters become pustular,
and are accompanied by high fever; but in
general the disease is unattended with danger,
turning it frequently.Stew the inwards till and requiresno other treatment than attention
tender, and tillonly a littlewater remains ; cut to diet,laxative medicines and cooling drinks.
them up fine ; mix in gravy from be taken, however, lest the child
dripping-pan, Care must
thicken with browned flour,and season with catch cold during this trifling disease, or se-
rious
butter, salt, and pepper. Crab-apple or cran-

berry lung disease may result. Chicken pox is
sauce is excellent to eat with it. contagious
7
CHILDREN 99
chestnuts ought to be prohibited. Sugar is little hand; if the arm be bare, and the ing
even-
often blamed for much that it does not do. cool, the mercury will sink to 50". Of
When given at meal times, and in moderate course all the blood that flows through these
quantities,I do not remember to have seen arms must fall from lo" to 40" degrees be-
low
it do harm. Candies, however, I do the temperature of the heart Need I
.any say,
not include in this remark. These are when these currents of blood flow back into
often injurious from the effect of other the chest, the child's vitalitymust be more
ingredients than the sugar ; those which or less compromised ? And need I add
are painted are especiallyto be avoided, the that we ought not to be surprised at the frequent
paint often containing very poisonous com-pounds recurringaffections of the tongue, throat,
of lead, arsenic, and other metals." * and stomach ? I have seen more than one
A white potato, roasted, not boiled, should child with

cough and hoarseness, habitual
be the first vegetable given to a child ; but choking with mucus, entirelyand permanently
in the summer time its effect should be relieved by simply keeping the hands and
carefullywatched, and if the stomach is de-
rangedarms warm." Children should not only be
it must be discontinued. One of the warmly clad, but every part of the body should
most fruitful sources of sickness with young have equal protection. The low-necked, short,
children is giving them animal food and
criminately,
indis- sleeveless dresses in which mothers are
and too often. Beef, mutton, and so fond of showing off young children, is a
chicken are the only articles fit for children ; vanity which cannot be indulged witli safety
duck, goose, and poultryin general ought to be in ail latitudes and seasons. During the
avoided. severe winters in the northern portions of
There is probably no practice more injurious our country, there should be no portion of
than that of allowing children to eat at short the surface of a child's body exposed to the
intervals through the day. It is necessary tliat external air. It is follyto attempt to "hard-
en
the stomach should rest between meals. it by exposure "
; the skin in a healthy con-dition
"
After a certain amount of food has been is always soft, and open, and always
taken into it,"to quote again from Dr. Parker, retains its sensibility to changes of temperature.
"digestion commences, and if no more than Our houses are so warm, however, that
proper is eaten, or it be not too unmanageable, it is well to make a marked difference between
it is all dissolved and passed into the intestines. indoor and outdoor clothing; this is best done
After the stomach has thus disposed of a meal, by relyingfor extra warmth upon coats, cloaks,
it ought to have time to rest, for it is no more furs and such exterior garments as can easily
possible for the stomach to keep digestingall be put on and off. If the ordinary clothing
the time, than it is for the legs to keep walking be too heavy, that worn on going out is apt
all the time. If it is attemped to make it do to be too lightto protect the body againstthe
so, it becomes exhausted and weakened, and difference in temperature, a danger which is
then cannot digest even quantities of especiallyto be avoided. Children's clothing
proper
simple food. This produces what is generally should be made so as to fit looselyand easily,
known as dyspepsia,and is attended by sour and to give free play to every kind of exercise
stomach and many other inconveniences." The of body and limb. Especiallyshould no portion
rule should be 'that children, as well as of it be allowed to bind tightlyanypor-
grown
people, sliould have regular hours for their tion of the frame. Not only will the tight- ening
meals, and not be allowed to eat between them. of the dress cause permanent tion,
distor-
They will
usually be willing to go three or and thus defeat the very ends for which
four hours, and they can be allowed to eat such dresses used, but will so interfere
are
oftener than adults,provided it is at with of the blood and
regular the regular circulation
times. action of the various
organs as to produce
Dress. The human body, like any other functional fat.al dis-
"
derangement, and often ease.

thing of greater warmth than the surrounding As the children grow up, the clothing
air, has a constant tendency to part witli its of the is generally sensible enough ;
boy
excess of heat by radiation, of the but of girls the
course in the case pernicious prac-
tice
greater the surface exposed the more readily of wearing corsets and tight belts is too
will radiation occur ; and
yet, in compliance often permitted by mothers in weak erence
def-
with a reckless and ignorant fashion, we con- fashion which is
stantly to a not only very healthy
un-
see children with arms, chest, and legs The
but perverted in taste. "
proper
bared in the coldest
weather. Of the danger Miss
way to dress Beecher, a young girl,"says
involved in this,a
distinguished Paris physi- in her "American "is
cian Woman's Home" to
"
says :" I believe that during the twenty have a cotton or flannel close-fitting jacketnext
years I have practised my profession in this the body, to which the drawers should be but-
toned.
city,20,000 children have been carried to the Over this place the chemise; and over
cemeteries, a sacrfice to the custom of ex-posing that such a jacket as the one here drawn, to
their arms naked. Put the bulb of which should be buttoned the hoops and other
thermometer in a baby's mouth, the mer- be sup-
every article of dress will
a skirts. Thus
cury ported
rises to 99". Now The sleeves of the
carry the same to its by the shoulders.
"The Hand-book for Mothers; giTide to the care of vounc
a jacket can be omitted, and in that case a strong
children,by Edward H. Parker, M. D., New York.
CHILDREN
100
the surface feels smooth and soft. In a great
many diseases it becomes very hot throughout
its whole extent, giving to the hands and head
especiallya sensation of burning, while the
skin seems rough and hard. This dry, burn-
ing,
general heat does not imply the existence
of any specialdisease, but it shows that there
is some disturbance of economy, the cause of
which should be looked for and if possible
removed. The palms of the hands in ular
partic-
are often found to be unusually hot, and .
by the early observance of this symptom the

physicianor the parent may obtain a clue to the
existence of other disturbances. Still the child
is not to be considered sick for this reason
only. Generally it only indicates the necessity

of providing less fatiguingsports, or longer
periods of rest for the child ; or else of guard-
ing
against any undue excitement to which it
may be subject. The head is another part of

the body which is frequentlytoo hot. This is
perceptibleto the touch of the hand, and is
sometimes greater on the forehead and again
Under Jacket for Girls.
in the back of the head. When this is slight
lining,and also a tape binding,must surround it is not necessary to take much notice of it ;
the arm hole, which should be loose." but ascertain, if possible,whether or not there
Concerning night dress, if the child

their is any apparent cause for it. When it becomes
constantly kick-
ing is no
should be of
in the habit very marked, if there vomiting,or twitch-
ing
off the covering it is well to substitute of the arms or face, or any other indications
for the ordinary niglit-gown,a pair of drawers of illness, it can be allayed by bathing the
with a body reaching up to the neck and head with cool (not very cold) water. If the
with legs long enough to cover the feet. It child is constipated,a mild purgative may be
can open either behind or in front, and has used, say half a teaspoonfulof spiced syrup of
the advantage for the child, that if it does rhubarb, sufficient to produce a single move-
ment.
kick off the coverings it is not entirelyex-

posed. If, however, the heat of the head increases
The thinness of the material of which and becomes very great, the child
it is made should vary with the season ; tossingits head from side to side, or rollingit
red flannel is excellent in winter. unceasingly; or if there are any twitchingsof
For tions
direc-
for cutting children's clothes,see the face, eyelids,or
dren's
Chil- mouth ; or if the child
Clothing. cries with pain,putting its hands to its head,
Signs of disease. To those "

who are not startingsuddenly in its sleep,or waking with
accustomed to the care of children it seems a a frightened air,then a physician should be
difficult matter to ascertain when they are sick, called in without delay. Excessive heat of
or this being known, to tell what is the matter. the chest and abdomen also frequently accompanies
There is not, however, as much difficulty as diseases of the bowels, or indicates

might be anticipated;but in order that the the approach of a fever. Here it is not neces-
sarily
physicianmay form a rightjudgment it is necessary a serious sign,though, when a child is

for the mother to observe carefullyany ailing,it is well to notice whether or not it
peculiarities which the child presents. Even exists.
before children talk,or learn the sign language The head and face also give by their position,
which precedes speech, they give very certain indications of importance,which should
indications of sickness; and these must form not be overlooked. Rolling the head from side
the basis of any intelligent treatment. The to side is a common accompaniment of brain
healthy child is usuallyvery active ; its eye is disease, but it is not a certain indication of it,
bright, and it is almost constantly running as is thought by some. It should lead to
about or occupied with its toys. When the increased care and attention, a more minute
child becomes sick this ceases. The eyes observation of the condition of the child,but
become either dull and heavy or else regarded as a sign of disease
extremely it need not be
bright; it lies still,or if it runs about, it is beyond relief. The general expressionof the
languidlyand with difficulty, and but for a few face may be that of pain or of listlessness,
moments. When this is observed, the child of sufferingor of that indifference to thing
every-
should be watched for further which is scarcelyless pitiable in a child.
symptoms.
Some of the earliest and most common signs A heavy, dull look is among the earhest indica-
tions
of disease are derived from the heat of the of ill-health. Most of the ordinary
body, which changes both generally and disturbances are accompanied by this change
locally. in the expression,which experienced mothers
In health the skin of the child is warm, and learn to interpret by saying that the child does
CHILDREN'S CLOTHING CHIMNEYS 101
not look well. The cause of it should be each head produce a garment entirelysuit-
to able
it may be for girl. The
little child's sacquc and
and,
souglit, if possible,removed; a
the only indication which is apparent of a round jacket are much like that of the grown
drawers
headache, or it may be the first announcement person ; the little child's undergarment,
of fever. and waist in one, is made from the same pattern
a
Languor and approaching fever are often as the bathing-drawers

and the infant's long
the mode in which the eyelids robe is adaptation of the French chemise-
made known by an
are raised ; great heaviness of the eyes is a pattern. {See Undergarments).

be neglected at time, and ability Hence
init has seemed desirable not to occupy
sign not to any
to raise the lid should be at once made space with the of
repetition what can be better
This is perhaps the explained elsewhere, and it is merely our ject
ob-
known to the physician.
best place to add that to see a sick child shed here to refer the reader, searching for
When it directions in making children's garments to
tears is always a good sign. occurs
after a illness,it may be the different topicsunder

protractedor a severe which they will be
looked upon almost as a crisis,furnishing cided
de- found suitably explained.
evidence of improvement. CHII.I.S AND FEVER. (See Ague.)
Dr. Parker, to whom, together with Drs. CHIMNEYS. The causes of smoky chim-
neys "
Combe and Jacobi,we are indebted for most generally faults

are of construction.
of these suggestions,says : "
"
When a child Every chimney-flue should be built of equal
gives any indications of being unwell, it is dimensions from bottom top, with
to near the
wise to is excessive
notice,especiallyif there no projectionsor in it,with as few
irregularities
heat of the head, whether or not lightand noise changes of direction as possible,and with the
trouble it. If on being carried towards the inside surface smooth and regular. For these
window it shuts its eyes, wholly or in part, reasons, smooth round earthen pipes make
wrinklingthem with that expression that adults excellent flues. But pipes used for smoke
have when they have a headache and shun the flues should be unglazed,highly glazed ones
light,it should be reported to the physician. do not absorb the acids from the smoke, but let
This accompanies simple headache in children, them dfip. At the top, however, it should be
as well as in adults, but is sometimes of more slightlynarrowed, as this causes the smoke to
importance. If noise troubles the child it be ejectedwith more force,and diminishes the
will,if able to talk, say so; but if not, there volume of descending currents. As a general
will be increased restlessness,a cringingwhen rule, the longer the flue the stronger the
the door is shut violently, and an evident effort draught, and for this reason tall chimneys sel-
dom
to avoid every jarring sound. When this is smoke ; the lengthening of a flue by a few
noticeable,it is best to seek a. physician'sadvice."feet will frequently remove all tendency to
smoke. If a flue serves for more than one
It will have been observed that we have not fireplaceor stove, it is in many cases sible
impos-
intended to enter here upon the treatment of to secure a good draught; sometimes it
specialdiseases, but only to point out those will work well, but by far the best rule is to
which the preliminary stages of have a separate flue for each fire. The dinary
or-
symptoms are
all sickness, and which in the case of children size is 8 X 8, or eight-inch round pipe.
are especiallyimportant. In these the The
stages maker of the furnace or any other special
care and watchfulness of a mother pensable heater, should
indis- are be consulted regarding the size
supplements to the physician'sskill, of the flue needed. In blocks of citybuildings,
and frequentlybe a substitute for it ; and

may the circular clay pot, so universallyused in
so important is a precise knowledge of their most European cities,is the best form of cap-
ping
bearingsupon health and disease that mothers chimneys, especiallywhere there are a
would do well to give them careful study. For number in one stock. This arrangement allows
the specialdiseases, see Croup, Diarrhcea of a free circulation of air between each flue,
Measles, Scarlet Fever, etc. thus
preventing the escaping gas entering an
CHILDRHN'S CLOTHING." The garments adjoiningflue. {See Cleaning.)
worn by children are in almost every case adapt-
ed The fireplace may either be too wide or too
from those of older people. Hence in giving high in front ; or the throat may be too large
directions about making clothinggenerally,we for the smoke ; it should be only largeenough
give all that is of importance in reference to to carry off tne heated air,and should open into
children's wear. Under almost
fireplace at as abrupt an angle as possible.
every topic we the
add suggestions of the manner A high buildingor a tree in which this
standing close to
garment or that may be made suitable for a the chimney and overtopping it,often disturbs
child, and often, it is but to make tlie garment the draught. The wind passing over these
smaller and it is at once available. ample, objects,
For ex- falls down like water over a dam, and
the reduced circular is the baby's stops the ascending current so that the smoke
cloak; the capeline suggests the child's "red is forced back into the room, or the wind may
"
riding-hood; various
caps make
patterns of strike against the higher object,and, ing,
rebound-
various kinds of juvenilehead-gear, while the form eddies, and thus beat down the
may
directions for
making different dresses, the smoke. The remedy for this is to increase the
Princesse, the basque, and the blouse waist, height of the chimney or to mount it with a
are easily altered a little as suggested under turncap or cowl, which is so constructed that
102 CHINA CHLOROFORM
the effect of any passing wind is to draw off this will answer the end of starch,and no dew
the air and smoke from the chimney. will affect it. If a it should be taken
gown,
.It is well known that smoky chimney is to pieces ; and when dried,be careful
a to hang
often relieved by opening window outer it smooth possible. After it is
a or as as
dry,rub
it is a sign either it with a sleek stone, but use
door ; wlien case this is the no iron.
that there enough air to supply the
is If the chintz is
not very dirtyit may be scoured
draught for that particularchimney, or that with ox-galland water, which will not injure
some other fireplace in the tightly closed house the colors.
with a strong draught and without any easy CHITTERLINGS." The intestines and fat
of supply is being furnished with air of hogs, calves other animals
source or prepared in a
for combustion by means of a downward rent,
cur- specialway for cooking. They are taken from
established through the other cold flue, the hog while warm ; then the entire gut is
which is thus made to reverse its intended slit or cut open, well cleaned, and thev are
action, and the fire consequently parts with its ready for use. To cook, wash them out in
smoke into the room instead of up the ney.
chim- fresh water, put themfrying-jjan
in contain-
ing a
When, under these circumstances, an outer some hot fat, and

fry them till brown.
door or window is opened, the immediate Though not a delicate dish they are not
supply of fresh air is so considerable, that the disagreeable,and, like tripe,are very easily
demand for down
draught anywhere in the digested.
house no longer e.\ists, and an ascending cur-
rent CHLORAL. " Poison. Symptom^. Slow,
is easilysecured in any of the flues. This noisy breathing,excessive drowsiness or consciousness.
un-
result will be a permanent one after the window Treatment : Artificial tion.
respira-
or door is closed again just so long as all the See Drowning.
fires (in the absence of specialprovision)can A colorless dense liquid,of a caustic taste
draw enough air for their combustion through and suffocatingodor, formed by the action of
door or window crevices. clhorine on alcohol. It has very soothing in-
a fluence,
Currents of air through a room, as from door and now enters largelyinto the treat-
ment
to door or window to window, when of nervous diseases. The dose is from
open, may
counteract the chimney draught ; or a door in ten to fifteen grains in a little water. More
the same side of the room with the chimney than this should never be used except as scribed
pre-
when suddenly opened or shut, whisk a by a physician. Several lives have
may,
current across the followed
fireplaceto be by been of the general impression
lost latelyon account
a puffof smoke. The
remedy is obvious. When that chloral is harmless.
there are two fireplaces in the same room, or CHLORIBE LIME. See Disinfectants.
in rooms communicating by open doors, both CHLORODYNE. A recent remedy for "
are very likelyto smoke and one is certain to neuralgia,patented by Dr. L. C. Browne, Jr.,
do so unless in the first case a very large sup- is supposed to consist essentially of chloro-
form,
ply
of fresh air is provided ; in the second the Indian hemp, morphia, and hydrocyanic
door should be shut. Any hole in the flue, acid. The dose for adults is 20 to 30 drops.
such as an opening for a stove-pipe, or a lodged
dis- CHLOROFORM. PoiSON. Symptoms : "
brick, will be very likelyto cause a poor Unconsciousness, stoppage of respiration, and
draught. Where ventilating openings are feeble action of the heart. Treatment : Draw
needed in the same chimney with smoke flue.s,out the tongue (with forceps or pincers,if necessary),
they should be separated from the smoke flues. and produce artificial respirationas
A simple
way is to divide a largeflue with a with the drowned {seeDrowning). In some
metal plate. The heat in the smoke part will cases it has been found efficacious to have the
thus cause a draft in the ventilating part. legs placed over an attendant's shoulders, and
CHINA. {See Earthenware.) the body raised so that the head will be lowest.
CHINTZ. A calico printed in a peculiar
"
A mixture of alcohol, water, and chloride of
pattern in which flowers and other devices are lime rectified. It is a clear,limpid fluid without
printed in five or si.x different colors upon a color,of an agreeablepungent odor, and
white or colored ground. The only articles of very sweet taste. It is very volatile, ing
evaporat-
dress for which it is used are morning wrappers with great rapiditywhen exposed to the
and dressing-gowns; but it makes very pretty air,and soon loses its strength. Before using
lambrequins and bed-hangings, and is now drop a few drops into water ; if the chloroform
much used for covering bedroom sofas and is pure they will fall to the bottom without
chairs. It comes in pieces a yard wide. becoming milky. When taken internally, roform
chlo-
To clean. Take " two pounds of rice,and acts as a sedative, narcotic,and antispasmodic
boil it in eight quarts of water till soft. When ; it is also employed sometimes as
done, pour the whole into a tub ; let it stand an external applicat'onfor relieving pain.
tillabout the warmth used for colored linens, By far the most important use to which it is
then put the chintz in, and the rice instead is that of anaesthetic. There
use put, however, an
of soap ; wash it in this till the dirt is out ; it certain amount of danger in tak-
ing
always a
then boil a second quantityas above, but strain chloroform, even under proper advice, and
the rice from the
water, and mix it in warm it should be borne in mind that no one can take
water ; wash in this tillclean ; afterwards rinse it with safety on his responsibility.It
own
it in the water the rice has been boiled in,and should under no circumstances be taken by
CHOCOLATE CHOLERA 103
Get fours, or all lean

persons liable to epilepticattacks, congestion CHOKING. on "
over
the back of chair, and cough. A violent slap

of the brain, or disease of the heart; or by a
immediately after meals. thetics.) with

{See Anaes- the open hand, between the shoulders,
any one
will often effect a dislodgement ; but if this
A substance made from the fails after being repeated once or twice, look
CHOCOLATE."
which extensively into the throat and see if there is anything that
seeds of the cacoa-tree grows
Indies and South America. The can be reached with the thumb and fingerand
in the West
the size of almond, and when if so pullit out. An obstruction can generally
seeds are about an
broken into small pieces are subjected to great be carried down by swallowing pieces of bread
pressure until they are reduced to a rough or potato slightlymasticated or. better still, a
powder, after which they are mi.xed with sugar raw egg, fresh from the shell and with its original
and rolled into a very thick paste, or into a consistency broken as little as possible.
fine powder, called Chocolate. Chocolate Sometimes the obstruction will go down too
very
is less excitingto the nervous system than tea far to be reached by the fingers; in such cases
or coffee,and at the same time it contains a copious draughts of water should be swallowed
much larger proportion of nutritive matter. rapidly, and if this fails to remove it give
Its flavor, moreover, is not lessened by the mustard water or any other emetic. Should
addition of milk, so that it may be boiled in vomiting fail to bring up the obstruction, then
milk only and thus produce a most agreeable mechanical means must be tried. Take a long
and nutritive food. There are, therefore," spoon, bend it slightly, make the patientthrow
"
says Dr. Edward Smith, "many persons, his head well back, and push the handle boldly
states of system, and circumstances, in which down the throat ; if it is kept well to the back
its use is to be preferred
to either tea or coffee." of the throat no harm can be done. The same
To prepare for the table, break five

operation may more
ounces convenientlybe performed
into bits and melt over the fire with one gillof by a bit of sponge attached to a pieceof whale- bone.
boilingwater ; add gradually, three gillsof Occasionally substances will get into
water (making in all, one pint); and, when such a position in the throat as to necessitate
boiling,add a quart of hot milk; let it boil a a surgicaloperation,but these are not usually
few minutes, then serve. It may be sweet-
ened the cases in which there is immediate danger
either on the fire or at the table, [see of suffocation, and there will be time enough
Caramel.) for the doctor to come.
The reader will probably understand the CHOLERA. It is impossible to give very
"
of the chocolate-mill shown in the minute directions for unprofessionaltreatment

use ing
engrav-
; but it may be as well to observe, that it and fortunatelythey would be superfluous,as
is worked quickly round between both hands cholera very rarely occurs in this country in
places where physiciansare not to be had. In

its first stage (the so-called stage of invasion)
cholera is very similar to the ordinary summer
complaints. As during the prevalence of cholera,
diarrhceal troubles are likewise extremely
common, it is not possible at the outset in any
given case to predict the termination, but
though some of the cases may be harmless,
many of them do ultimatelypass into cholera.

The importance therefore of checking these
preliminarydischarges cannot be too earnestly
impressed upon the public. The pre-eminent
symptom of deiielopedcholera is excessive
watery purging,frequently though not always

unattended with pain. The passages from the
Chocolate Mill. bowels afterwards become thin pale, slightly
turbid, like rice-water, without any offensive
chocolate. It also smell, and all control over the bowels is in a
to give a fine froth to the
serves in lieu of a whisk for working creams, great measure vomiting
lost. In a short time
jellies, froth takes place,cramps developed in the limbs

or to a or whip. are
Iced Chocolate Set four ounces of grated and if.a few hours at the longest the strength
chocolate over a slow fire in a tin pan with two of the patient is gone, the body, the tongue,
tablespoonfulsof water; when dissolved take and even the breath are quite cold, and the
it from the fire ; add nearly a teacupfulof warm nails turn blue. There is great thirst, and
water and work it thoroughly with a spoon; usually constant vomiting; the eyes sink far
then mix it with an equal quantity of cold into the head, and a change takes place in the
syrup of sugar, freeze and serve. voice, which becomes a small squeaking whis-
per,
Broma is a preparation of chocolate and so unnatural and so peculiarthat certain
arrow-root. physicianswho have seen much of cholera,
CHOCA. "
This is made by mixing a cupful could distinguishit by the voice alone.
of chocolate (prepared for table)with a cupful Recoveries from cholera, after it has once
of coffee. It is a very pleasantbreakfast drink. taken hold upon the system, do occur, though
104 CHOLERA INFANTUM CHOWDER
the prospect is not encouraging. The time for some hours no food or drink should be
to arrest the disease is in its early stages, and given. Further than this,nothing can be done
not a moment should be lost. During a cholera
without the advice of a physician.
epidemic, with the first symptoms of diarrhoea, CHOLERA MORBUS." This is usually
get the patientto bed, and apply mustard over caused by improper food, such as green or
the bowels. Thirty drops of laudanum may be decayed fruit and bad vegetables.It commonly
given to a grown-up person with hot brandy and comes on in the night,and is marked by sudden
water, and a physicianshould at once be sent and severe vomiting,followed by purging and
for. accompanied by severe generally in
cramps,
Cholera is most likelyto visit damp, dirty the bowels and sometimes in the legs. An- other
places,wherethe water is not good, and people feature of the disease is thirst, though
who are dirtyand intemperate have less chance the skin is quite cool.
of recoveringfrom it. Persons in attendance Treatment. Put the patient to bed, cover the "
upon cholera patients do not appear especially bowels with a mustard plaster, and keep him on
predisposed to the disease. It is believed, his back till the vomiting and purging have
therefore, that they may be safelynursed by ceased for several hours. Laudanum and tinct.
their relatives and friends. of camphor in doses of 10 to 15 minims each
It is well to take the followingprecautions: may be given, and if immediately vomited
where sickness does not as yet exist, water- should be repeated. If rejecteda second time,
closets, drains, etc., should be disinfected, 30 drops of laudanum may be added to a little
care should be taken that the is pure, and
water thin starch and given as an injection.The
no cabbage or other green vegetable should be remedy may be repeated every hour until the
included in the diet. The discharges should vomiting and purging are arrested. To attain
be mixed with dry earth and
possibleburied if
prompt success in the treatment, it is impor-
tant,
at a distance from the bed-pans
the house, while vomiting continues, to withhold
should be washed with copperas, clothes liquids,
and the bed- which from the intense thirst are ly
usual-
upon which a cholera patient has been craved by the patient. Pieces of ice placed
lyingshould be subjected to prolonged boiling in the mouth assist the patientin enduring the
before they are used again. necessary act of self-denial. When the patient
CHOLERA INFANTUM." This disease begins to crave food, a cup of hot tea will
usually occurs between the third and twenty- probably throw him into a perspiration : before
third months. It is caused by improper food, that nothing but the medicine and bits of ice
or too much food, impure air,hot weather, and should be given.
never by teethingalone. Its first symptom is CHOPS. (See Mutton.)
generallya slightfeverishnese, and this is followed CHO'W CHOW. A name given to a kind "
by a diarrhoea with thin watery dis- of mixed

charges, picklesoriginally brought from China,
and a little later by vomiting; sometimes but now made in this country by simply taking
the vomiting and diarrhoea commence at equal quantitiesof the various kinds of pickles,
the same time, and these are the worst cases. mincing them up fine, and mixing them gether.
to-
Emaciation begins very soon, or within a few A nice way to prepare is to make the
days, the hands and feet become cold, the head chow-chow and then fill the large bell-peppers
and surface of the abdomen hot, the face pale with it after first removing the veins and seeds.
and shrunken, the eyes dull and heavy, and the CHOWDER. This popular dish is made in "
pulse irregularand quick; by degrees the many different ways, and of several different
child becomes sleepy,and finallysinks into a kinds of fish, besides clams. The following
state of insensibility. receipt for clam chowder is from an old house
club-
Treatment. At the first symptom
"
of caterer :
cholera infantum, a physician should be Cho'wder. Fry half a dozen slices

sent Clam "
for. Put the child into pork, chop it up into rather small pieces,
bath, of salt
a warm or apply
flannels dipped in hot water to the bowels, and and sprinklethem over the bottom of a pot ;
keep in an ordinary posture. If a physician place over this a layer of potatoes cut into
cannot be had, dissolve a teaspoonfulof gum- small pieces; over this a layer of minced
arabic in an ounce of peppermint water and onions ; and then a layerof clams, with some
give a teaspoonful every half hour. A milder small crackers (split)on the top. Season with
astringent may be made thus : mix together salt and pepper, and if desired
"
a little thyme
three ounces of chalk mixture, half an ounce of and a few cloves may be added. Pour on this
tincture of kino Cor catechu), and half an ounce a portionof the fat left from frying the pork,
of compound tincture of cardamoms. Of this and then put in another course of layersas
the dose for child Repeat the process
before. until the pot is
a eighteen months old is one
teaspoonfulevery two hours if the nearly full, until enough is in, and season
discharges or
are frequent, and at largerintervals if not "

each time. Then cover with water, set over a
care being taken to shake the bottle before slow fire,and boil about three-quarters of an
pouring out the medicine. If there is much hour. When nearly done, stir gently,finish
thirst,give 6 or lo drops of brandy in a teaspoon- cooking, and serve hot. If it is found too thin
ful
of water, or mucilage,every 1 5 or 20 minutes. when done, boil a little longer ; if too thick,add
It is of little water. Whether the chowder is thick
the greatest importance that the a
stomach of the child be at rest. Therefore, or not, however, will depend on the amount of
CHROMOS CIDER 105
potatoes and crackers used. Send around nut and

wal- of New
the chub York. They are all fresh-
water
pickleswith the chowder. fish,shaped like the perch, covered with
Fish Chowder. " This is made exactly like large coarse scales,and generallysmall in size.
clam chowder, tish cut into small pieces, Chub are in season during the fall and winter
up
The best fish for months the latter
They are the best.
being substituted for clams. " not
chowder are haddock and striped bass ; but much esteemed as food, being as a generalthing
cat-fish make very nice dish.
a Fish chowder watery, tasteless,and bony ; but occasionally
pleasantlyflavored with lemon juice. the chub of New York in the mid-winter
may be son
sea-
CHROMOS Chromos are simply engrav-

ings is juicyand sweet. The best way to cook
printedin colors by a which sembles it is

re- to boil with the scales on; or if it is large
process
lithography. In some few enough, stuff and roast.
instances It is apt to turn low
yel-
they are very good, but as a general thing they in boiling. A good chowder may also be
are far less desirable than steel engravings at made of it. ( See Chowder.)
the same price. Since there are so of CHURNING. {See Butter.)
many
them in our houses, however, and since they CIDER. " A fermented
liquorprepared from
often framed in such the juiceof apples ; although it is not usually
are way as to be tected
unpro- a
from dust and dirt, it may be well to reckoned among the wines, yet it belongs to
know that the kind apt to be framed without that class of beverages as much as those made
glasscan be cleaned
by moistening a soft cloth from currants, gooseberries, or other fruits.
in lukewarm waterand
gentlywashing the face The apples from which cider is made should
of the picture,afterwards wiping it dry. The not be permitted to fall on the ground ; they
varnish protects the colors. (5",vPictures.) ought to be hand-picked, or, if shaken from
CHRYSANTHEMUM.-ThisflowerbIooms the tree, coarse cloths or straw should be
so late in the season that it is frequently placed under it. All prematurelyripe and sound
un-
"
called the "
Christmas flower ; and as it fillsa apples should be rejected. If the
place in this respect occupied by no other weather is fine, the fruit may be exposed in
flower it should be cultivated in every garden. the open be air, if not,
placed in it should
Chrysanthemums grow very vigorously in a sheds or lofts,until it is thoroughly ripe. The
rich light soil (a light admixture of sand is usual way of making cider is to pound or grind
good for them) ; and are entirelyhardy e.xcept the apples to a pulp or pomace ; this pulp is
at the extreme north, where they must be then placed in a properly constructed press
wintered under sods. They are most easily and the juice pressed out. The juice should
propagated from cuttings,taken in August, or then be put into barrels,and then into a cellar
from the shoots sent up by the roots after wher" the temperature will not fall below 60"
blooming ; they may be obtained of any florist. nor rise above 75". An active fermentation
Good specimens should have but one stem will commence in a few hours, which should be
with short, thick-set branches, which may be permitted to continue with the bung open until
made to grow by pinching off the end shoots, the hissingsound, so readilydiscernible where
thus encouraging the side branches. They carbonic acid The
gas is escaping, ceases.
should be watered liberally, and liquidmanure is cider should then be drawn off into clean
very good justwhen the plantsbegin to bloom. barrels, separating it from its sediment ; these
There are three varieties of chrysanthemums : should be bunged up for a few days, then
the large-flowered kind, most suitable for outdoor opened, and the fermentation allowed to begin
culture ; the dwarf or Pompone, which again. This second fermentation will be of
blooms beautifully in-doors ; and Japan Chrys- anthemums. short duration. The cider should now be
Of the large-flowering kind, racked ; the bungs must be tightly closed ;
choice varieties are : Alarm, crimson ; Annie
" and if intended for draught use it should be
Salter, canary yellow, Boiile d'Or,-z.goXAitw kept in a cool cellar. If it is intended for bottling,
yellow; Boul deNeige, pure white ; Captiva- it should be bottled earlyin the spring;
tion, light purple; Cassy, orange and buff ; this prevents an undue fermentation, and
Erecta Superba, clear sulphur-yellow; Heor- secures a proper degree of life in the bottle.
mine, silver wliite ; Prince Albert, crimson Cider is fitfor drinking as soon as tion
fermenta-
red ; Mount .-Etna, fierycrimson ; Queen of ceases, but it reaches perfectionat the
England, blush ; King of Yellows, yellow ; end of two years. In bottles it can be kept
and Vesta, white. Of the Pompone, or dwarf twenty or thirtyyears without spoiling, unless
kind, the best are : Acton, golden yellow ; the cork decays. Cider is not so nutritious as
"
Andromeda, cream color ; Christiana,canary beer or ale. but it is a very agreeable and mildly
yellow ; Mrs. Dix, blush ; Iris, white tipped stimulatingdrink in hot weather its acids "
with rose ; Miranda, bright rose ; Riquiqui, assistingmateriallyin quenching thirst ; and it
violet plum ; Roi de Lillipiit, of
maroon ; Soul- is recommended as an antiseptic in cases
anges, pure rose ; Tkeresita,lilac ; and TreT- low fever.
enna, pure white. Japan Chrysanthemums are It is said that natural cider will not keep if
novelties from Japan, with tasselled or quilled removed in cask after it has been made, and in
flowers. The finest are Mons Bonnet, amber ; order to fortify it to bear transportation, it is
and Laciniatus, far injures
creamy white. necessary to add sugar. This so
CHTTB. "
A fish of which there are several it that it may renew fermentation ; but it tem-
porarily
varieties ; lake chub or lake dace,theblue sucker, masks the acid flavor,and makes the
CISTERN CLAMS 107
and are very stylishmade long and narrow in OITRIO ACm (See ACIDS.)
the back, pointed,and trimmed with heavy cord CITRON. "
A fruit of a low evergreen tree,
and tassels. of the same speciesas the lemon ; larger and
using either of these shapes of hood, a
In
liningmay be employed, which may be quilted

and wadded if desired ; by using bright-colored
silk for the lining,a very pretty effect is pro-
duced,
especiallywhere the garment is made for
a child.
From the circular pattern may be cut a very
simple form of dressing-gown, to be made in
some cotton material or in flannel. It requires
no lining,
except over the shoulders. Having
cut the circular of sufficient length to touch the
floor,or longer in the back if desired, do not
reduce the fulness of the circular at all in the
front or back, but make a seam on the shoulder
Citron,
as in the pattern for the talma (Fig.2). Let
the seam be as long as the shoulder length, less succulent, but more acid. Its juice is a
(XIV.),and cut out the arm-size at the end of
good substitute for lemon juice. The rind is
this seam in accordance with the measure
best known in this country. The choicest
(IX.). Cut the sleeve after the pattern (see comes from Leghorn and Nice.
Dress), and put it in, using a heavy cord to
CIVET. "
A substance taken from the civet
strengthen the arm-size. Add to the wrapper
cat, and having a perfume similar to that of
a square collar,and pockets stitched on to the
musk and ambergris. It comes chieflyfrom
front breadths ; the collar,cuffs,and pockets the East and Africa. Its consistence is like
having some simple trimming. Fasten the ment
gar- that of honey, and for this reason it is very
with buttons from the neck to the bottom
liable to adulteration by honey. Civet was
of the dress (a dozen good-sizedones will be
formerly esteemed very highly as a stimulant
and
sufficient), confine it at the waist with a
and antispasmodic medicine ; but castor and
leather belt if the material be cotton, or cord
musk, also animal secretions, have taken its
and tassels,if it be flannel.
place,and it is now used only for perfuming
CISTERN. " A reservoir for water, which it
the more fragrantsoaps.
is sometimes necessary to construct in houses
CLABBER. "
Also called "
bonny-clabber ;"
where there is no publicsupply of water. When
milk that has become thick and nearly solid
sunk in the ground, cisterns differ from wells
in the process of souring. If it stands too
in receivingtheir wat^r by artificial channels, long after forming, it decomposes and runs
and not natural springs. In dry localities,off into whey ; but if taken while fresh, covered
where the supply of other water is uncertain,
with cream, and sprinkled with sugar,
they frequently take the place of wells, being it is delicious, and said to be one of the
constructed of large size,and connecting with most digestibleforms in which milk can be
numerous channels for collecting the rain water
taken.
that falls upon the surrounding surface. terns
Cis- CIiAMS. There are several varieties,but "
are usuallybuilt of brick, but a cheaper only two. the hard-shell (or quahaug) and the
method is to dig a hole in the ground of the
soft-shell, are often met with in our markets.
required size,and plaster it with hydraulic The season for clams is from May to Septem-
ber.
cement directlyupon the walls. Sand and
(SeeSoups.)
gravel thus cemented over stand perfectly well, Boiled Clams. Select thin-edged ones. "
and make durable sides and bottom to the

Wash them carefullyand put them into a pot,
cistern. Indoor cisterns should be made of
over a hot fire,with very little water, so as to
strong slate with a perfectlysmooth surface; save their juices; when they open, leave the
and as slate is liable to be broken by a heavy juice in the pot, take the clams from their
blow, it is advisable to have it in a wooden shells and and
put them in ; add butter, pepper,
casing or at least provided with a front of wood. a very little salt, and bod them ten minutes.
Every cistern should also have an ozier-flow Remove and serve hot.
"waste-pipe, which is a pipe fi.xed either at the
clams
side or perpendicularly in
Broiled Clams. "
Take large, long ;
the bottom with the
treat like oysters (which see).
opening at the level which the water would be
Broth (Clam) This is excellent for lids,
inva-
when the cistern is sufficiently
full. If by any
being the best food known for giving
accident the ball-cock should be out of order, or
tone to a deranged stomach ; it may even
if there is no ball-cock,the superfluouswater be given in small quantitiesto sick children
that would otherwise overflow will pass down
over six months old. Select small clams ; break
this waste-pipe. It is also desirable to have a
the shells,and put the clams with the juice
filter attached, and all water for drinking into a small boiler or stew-pan ; add enough
should be filtered. A serviceable filter can
the saltytaste, and boil for ten
water to modify
easilybe made with merely a small sponge and
it is ready for use.
minutes. Strain, and
a little broken charcoal. (See Water.)
Chowder (Clam) (See Chowder.)
108 CLARET CLEANING
Fritters (Clam). " Mince a dozen clams fine. new, and are often used to mix with Medoc
To the juiceadd one pint of millc,tliree eggs wines to give them additional strength and
well beaten, and flour enough to make a tliin body ; when old, some of them have a fine
batter ; season with pepper and salt, stir in bouquet.
the minced clams, and
fry quicklyin hot lard. The Bordeaux wines, when genuine, are
Unless the fritters fried quicklythey will among
are the best that France produces ; but
be too greasy. Instead of mincing the clams, they seldom reach in a The
us pure state.
they can be dipped whole in the batter,and inferior are mixed with the better kind for exportation
fried as above. ; and very often they are adulterated
Pickled Clams. This is the form in which
"
with the cheap Spanish wines of Alicant,or
clams are sent to the interior,or prepared to with brandy.
be eaten raw. They can be pickled for do-mestic Claret should usually be drunk a little
use in the same way as oysters. (^See warmer than the temperature of the room, but
Oysters.) in warm weather is good iced. The highest
Roast Clams. i. Put them"
in a pan over grades of claret will keep for from fifteen to
a hot fire ; when they open, empty the juice eighteen years, constantlyimproving in delicacy.
into a sauce-pan ; and add the clams ; add some After that time they rapidly deterio-
rate.
butter, and season with pepper and very little
salt. Leave on the fire three minutes, and Claret Cup. -A few sprigs of balm, a slice
"
then serve. or two of cucumber; pour over them one pint

2. To roast them after the fashion of "clam of sherry,half pint of brandy, a lump or so
a
bakes," place them on stone, edge down-

a wards, of oleo-saccharum and the strained juiceof one
and cover over lightlywith dry brush lemon and three oranges, half pint of curagoa,
and .sage. Set the brush on fire,and when it one gillof raspberry syrup, three bottles of
is a little more than half burnt, pull out some plainsoda and three bottles of claret. Sweeten
of the clams and try them, and, if done, brush to taste, draw the herbing and seVve. This is
away the fire and cinders. Remove the clams the quantityfor twenty people.
from their shells,and season with catsup, but-
ler, Claret Cup. " II. Peel one lemon fine,cover
and spices to taste. with pounded sugar, pour over a glass of
CLARET." AM those wines which are sherry; add one bottle of claret,sprig of ver-
bena
know to us as claret are the product of the and bottle of soda water.
country around Bordeaux ; but in France there Cooling Cup. " Half filla punch bowl with
is no wine known
claret,which is simply a as slices of pine-apple(the rind cut therefrom)
corruptionof clariet,a. term applied there to and lemon cut very thin ; arrange in alternate
any red or rose-colored wine. The
genuine layers,each layer being thicklystrewed with
wines of Bordeaux are of great variety,that white granulated sugar. Pour over the fruit
being one of the most famous wine districts of as much claret as will fill the bowl ; cover
France, and a number of them are of the first closely,and let it stand six hours. Then put
quality. The principalvineyards are those of in a piece of ice ; when cold add a bottle of
Medoc, Palus, Graves, and Blanche, the pro-
duce plain soda water.
of each being different in character. Claret Punch. (^SeeMULLED DRINKS.)
The red Medoc wines are the best, and are CLAY. (.SV^Bricks.)
known as Latour, Lafitte,Chateau
Margaiix, CLEANING. "
Wherever directions for
etc. Whenperfection, in
they are of a rich cleaning come most conveniently under the
red color, have a most agreeablebouquet, and special articles,they will be found there. (^See
are strong without being intoxicating.The Brass, Carpets, Feathers, Ink Stains,
Lafitteis considered to have the finest flavor ; Matting, Marble, Oil-cloths, ware,
Silver-
the Chateau Margaicx is next in rank ; the Stoves, Grease, Stains, etc., etc.)
Latour is the strongest, and has the fullest We confine ourselves here to such things as
body, but lacks the softness of the others. are not mentioned elsewhere, or are mentioned
Besides these there are vast quantitiesof ond
sec- in such connection as to render it desirable to
and third rate Medoc wines, which seldom bring instructions for cleaning them together
find their way out of France in a pure state. under this head.
All the Medoc wines are improved by a sea {To clean.) Spots of grease
Alabaster. "
voyage. may be first removed

by a cloth dipped in
The wines of Graves are so called from the of turpentine; then immerse
spirits the article
gravellysoil on which they are produced; they in water, rub it with a painter's brush, and
are both red and white, but the latter is most it ; and finish by rubbing it with soft
dry a
celebrated. Some of the red resemble gundy

Bur- brush dipped in finelypowdered plaster of
in but
flavor, are inferior to good doc
Me- Paris.
wines. Bottles. (To clean.) Bottles "
should always
Another class of white Bordeaux wines well be scalded, but care must be taken not to put
known in this country are Barsac, Sauterne them suddenly into hot water.
too If not very
and Beaume, which have the advantage of in simple soap-suds,
dirtythey may be washed
keeping long and having considerable dryness. and afterwards rinsed out in pure water ; but
The Palus wines inferior to the IVfedoc smell badly, a little
are if they are very dirtyor
and Graves. They are strong and rough when soda or oxalic acid should be put in each one.
CLEANING 109
which alone clean. Pull the straps from the loops and
Ifthere is any substance water
will not remove, pour in a few bird-shot with buckles, occasionallyin washing, to keep all
them around. Bottles neat. Now wipe the patent leather
the water and shake parts
in them be previously treated as above with a
had medicine parts
"
that have may "
cleaned by putting ashes and water in each, moist chamois, and then polishwith a clean,
ing
heat- soft Never wet this second chamois.
immersing them in cold water, and then dry one.
When and then little sweet oil on the

the water graduallyuntil it boils. Now put a
If the harness is covered with

they have boiled an hour, take from the fire, patent leather.
in clear water first,
and let them remain in the water tillcold ; then mud, wash with a sponge
and rinse in clear and proceed as
then above. If exposed to
wash in soap suds, water.
Hair brushes should much rainy weather, a little neats-foot oil

Brushes. (To clean.) "
in a month two : or-

dinarily, be applied once
be washed in soda and warm water, or ammonia may
or
in six months will suffice. Silver

and cold water, dipping the bristles frequently once
downward into the water, but keeping the backs mounting will continue in good order by rubbing
when the bristles look the dry chamois after washing" if
clean, with
as dry as possible;
rinse the brush in cold "whitening" may be used.
shake it without Gold
needed,
water,
simple wiping with the
wiping the bristles, and set it in the air to dry. mounting requires
Soap softens bristles. chamois. Prince's metal and brass require
cushions cleaning with rotten-stone of the " "
Carriages. {To clean.) Remove "

or some
and carpets and clean with wisp broom. Dust preparationsfound at the saddler's. Steel bits
the carriagewith feather duster. Go over dirt are the handsomest and are easilykept bright
to moisten well with a hose (regulating stream if wiped as soon as removed from tlie horse :
than in if rusted rub with fine sand, moistened with
with thumb rather using a nozzle),or,
default of this, a "watering-pot." Wash the water. A little sweet oil will prevent their
body with a sponge and plenty of water ing

keep- rustingwhile not in use.
the sponge free from dirt. Never rub any Most of the varnishes and patent blackings
rather "wash." Wash the wheels with injurious to the leather. A little "liquid
part " are
a different sponge and lots of water, the more black from the dyer'swill be all-sufficient for "
the better. Prop your wheel spots, and castile soap for polish.
so as to turn it, rubbed
spoke separately. After re-
each Hearths. {To f/ra".) Wash free-stone
going over moving "
with moist cham-

the dirt,wipe lightly ois. hearths in water without soap ; while damp,
Clean the "whitening" or rub on free-stone that has been reduced to a
silver with
"
lamp-black." Remove and wipe powder ; let it remain till dry and then rub it
the wheels
the axles and boxes thoroughly and apply a off. If the hearth is stained, rub it hard with
little sweet oil to the a.xle twice a week at a piece of free-stone ; if you wish it to look
least. Never use warm water on a carriage. dark, rub it over with hot soft soap, alone or
Combs. {To clean.) Clean combs with" diluted with water. For brick hearths, apply
brushes ; washing makes the teeth split and the redding (or red clay)mixed with thin not
material rough. Clean fine tooth combs by starch and a little milk.
throwing strands of thread over a hook, draw-
ing House-Cleaning. Most of the advice on "
and inserting between all the teeth. this subject is already included elsewhere in
tight,
Barthen-'ware. {To clean.) Scald "
and this article, and under FLOORS, GREASE,
cloth. Stains. It is worth while
wash it out thoroughly with ashes and a Marble, Paint,
If there is any smell in jars let them stand to add, however, that to walls painted in temper,
dis-
filled with water and a little soda. simply whitewashed, water cannot or
Gilding. [To c/ôw.)" Gently wipe with be applied, and they can only be brushed fully.
care-
cotton dipped in sweet oil; linen should never Kalsomined walls can be lightlyand
be used, as it deadens the gilding. To prevent quicklywiped with damp cloths.
flies from staininggilding,simply wash it over Knives. {To clean.) The handles of "
at the beginning of Summer with water in which knives, especiallyif of ivory or horn, should
two or three onions have been boiled. never be dipped in hot water. The blades
Gloves (Kid). {To clean.) Benzine is the sliould be cleaned by rubbing vigorouslywith
"
best thing. Pour some of it into awash-basin, a soft flannel and Bath brick. If rusty or
put on the glovesand wash, as in washing hands. deeply stained, use wood ashes rubbed on
Do not have a lightor fire in the room for fear with a newly cut Irish potato ; this will remove
of explosion. Magnesia, moist bread, or India- spots when nothing else will. If the ivory
rubber are all good for light kid gloves : rub handles become yellowthey may be rubbed
on thoroughly,the magnesia dry, with a light with fine sand-paper.
flannel. If dirtyenough to need dyeing, sew Marble Steps. Scrub with sand and water, "
up the tops of the gloves,and rub them over with the hearth-stone,or with this mixture : "
with a sponge dipped in a decoction of saffron Boil half a pint of size with the same quantity
and water. {See Dyeing.) of whiting and of pipe clay,in two quarts of
Harness. {To clean.) Have a large hook"
water ; the stones must be first washed clean
covered with leather,and padded, suspended with water, and this mixture afterwards laid
from the ceiling. Upon this hang the harness. smoothly on with a cloth ; when dry,they must
With a sponge, wrung out and well rubbed be rubbed with a dry cloth or flannel.
with Castile soap, wipe well all over until Mirrors. {To clean.) Mirrors and looking- "
110 CLEANING CLOTHING
glassesmay be washed with a soft sponge of cold water. Let it stand five hours, then
dipped in spiritsof wine (or water with a little strain the water through a sieve and rub as
ammonia in it),
no more of
glass being much of the the as possible ; potato pulp through
wet at once than can be immediately wiped off, let the strained water stand to settle again,and
as dampness, in alteringthe temperature of when clear turn the water off from the dregs
the glass, unsettles the coating at the back carefully. Put a clean white sheet on a perfectly
which gives it its power of reflectingobjects. clean table, lay over it the shawl to be
While wet, the glass should be dusted with cleaned and pin it down tightly. Dip a sponge
powdered blue or whiting tied up in a muslin that has never been used into the potato water,
bag, and then rubbed off with a soft linen duster and rub the shawl with it until clean ; then
or silk handkerchief or pieces of chamois- rinse the shawl in clear water and salt (a teacup-
skin. ful of salt to a pailful of the water). Spread it
Paint. {To clean.) Soap should never
" be on a clean, level place where it will dry quickly,
put on paint. For ordinarycleaning scour the if hung up to dry the colors are apt to run
"
paint with a brush less hard than that used for and leave the shawl streaked. Fold it up
floors, using warm water ; before it dries wash while damp, and let it remain half an hour ; then
it off with a piece of old flannel dipped in clear wrap it in a clean white cloth,and put it under
cold water, and wipe dry with a linen cloth. If a heavy weight until it is dry. If there are any
the paintis very much soiled,smear a piece of grease spots on the shawl, they should be e.\-
flannel in whiting,mixed to the consistencyof tracted before it is washed.
in
paste warm water ; rub the surface to be Windows., {To clean.) Wash " each pane
cleaned briskly,and wash off with cold water. separately with old flannel and warm water,
Grease spots will in this way be almost stantly
in- but do not let the water run on the sash.
removed as well as other dirt,and out
with- Dry quickly with a soft, clean linen cloth,
injuringthe paint. wiping the corners carefully; polishwith dry
Paper-hangings. (To clean) " Brush all chamois skin, or newspapers rubbed soft tween
be-
the dust off carefullywith a brush and rub the the hands. If the glass is very dim
walls with thick slices of stale bread, beginning with dirt or smoke, dissolve a little washing-
at the top of the room, care must be taken not soda in the water ; or use whiting mi.xed
to rub the paper too hard, and to rub wards
down- smoothly m some water. The addition of a
with a perpendicularstroke ; if the rub-

bing little_i^/'"
to the water is also a great improve-
ment.
is horizontal the wall will be covered with Paint or putty may be removed from
smears. The dirty surface of the bread must the glass by dissolvingsufficient pearl-ashin
be cut away from time to time, and the pieces hot water to make it very strong ; then rate
satu-
renewed as often as necessary. There is no the spots with it,let it remain till nearly
way of removing grease spots or other stains dry, and then rub it off hard with a woollen
from wall paper. cloth. Whiting may be used on the spots if
Papier-mache. (To ":/"?"".)"
Papier machc^ they are very obstinate.
articles should be washed with a sponge and CLOCK. "
are soClocks
cheap now, that
cold water, without
soap, lightlydredged with their usefulness companionableness should
and
flour while damp, and polished with flannel. secure them a place in nearly every room in
Pots, Kettles, etc. {To clean.) As soon " the house. There should always be one in the
as a pot or frying-panhas been emptied of what kitchen especially, or where the cook may easily
was cooked in it,it should be filled with hot water consult it; much of the careless and unscientific
and set back upon the fire to scald
thoroughly. cooking which disgraces American kitchens is
After cleaning,it should be wiped dry before owing to the habit that prevailsthere of guess- ing
being set away into the closet or it is likelyto at the time. The whole art of keeping
rust. If grease or any substance gets caked clocks in order so far at least as they can be "
in it so as to resist the action of water, it may kept in order by one not acquainted with their
be dissolved by a little pearlash. Copper utensils construction consists in winding them up "
should be cleaned with brick-dust and flan-

nel regularlyand properly. If once the mechan-
ism
; if the outsides are to be highly polished, becomes disarranged and they refuse to
use a composition of one ounce of spiritsof keep time, it is best not to tinker with them,
hartshorn, half a pint of vinegar,one ounce of but take them at once to a clockmaker. If
rotten-stone, and one ounce of soft soap ; mi.x the ordinarypendulum clock runs too slow, this
the soap and rotten-stone together first,and may be remedied by screwing the little nut at
then add the hartshorn and vinegar. Tins the base of the pendulum a little higher; if it
should be kept clean by rubbing them with runs too fast the pendulum should be lowered
sifted wood-ashes, or whiting, or Bath brick. slightly. A clock that is driven by w-eights
Tlie chain-cloth,"a network
"
of steel rings, must be so placed that its sides will be exactly
resembling an old fashioned reticule is of great perpendicular.
service in cleaningkettles that have been badly CLOTHING. It is foreign to our purpose "
burned. to enter here into the history of dress or a
Shawls. {To clean.) Either woollen or silk descriptionof prevailingfashions ; the forms
"
shawls be cleaned very thoroughly in this of dress, being subject to the arbitraryrule of
may
way : Pare and grate raw and mealy potatoes fashion, are seldom permitted to be regulated
and for each pint of potato-pulpadd two quarts by individual feelingof convenience or utiUty,
CLOTHING 111
and this branch of the subjecthas by common is better

especially, than any other, no matter
consent been handed over to the milHners, what may be the season of the year ; and it
dressmakers, and tailors. There are, however, may be so adjustedas to meet the requirements
certain physical principlesrespectingclothing of both winter and summer.
that are permanent and universal,and attention Linen is the best conductor of heat of all the
to these will ensure healthy dress, ing
notwithstand- materials used for clothing,and as it does not
the eccentricities of form and fasliion. absorb so much of the perspired matter as
The usual body is about

temperature of thewool, it leaves the pores of the skin partially
r)8"; and its heat is constantlybeing thrown clogged up. It also feels colder to the skin
off into the surrounding air. Clothing checks than wool, and robs the body of heat very
or prevents this loss in some degree ; and it rapidlywhen first put on. It is a step there-
fore
follows of course that the materials which are in the direction of health as well as my
econo-
the best non-conductors form the warmest that it has nearly superseded by cot-
been ton
clothing. But there are several other stances

circum- in some of the most important articles of
to be taken into consideration in dress. Cotton, in its powers of conducting
choosing materials. The skin, by its ture,

struc- heat, holds a middle ground between linen
performs the function of regulating and flannel, and should be used when the latter
the temperature "
by perspiration tliroughis inappropriate.
its pores the excess of heat is carried off ; The choice of colors in dress, though gen-
erally
hence when Ihis function is deranged, and a matter of fashion or mere caprice,is
the insensible perspirationobstructed, disease only less important than choice of materials.
is tlie consequence. In addition to this vice,
ser- Of all colors black reflects least and absorbs
the pores of the skin ssrve as an outlet most of the heat that strikes upon it,which
for matters no longer necessary in the animal warmth it communicates to the body ; but, on
and wliich if retained would prove the other hand, it radiates more than any other
economy,
injurious; may and we observe that the skin is color, and of course gives out more of the
abundantly suppliedwith minute nerves, which heat which it receives from the skin, producing
are the source of feeling,and which requirea a counteracting effect. White, on the con-
trary,
certain degree of warmth to preserve their is least warmed by external heat but is
vital action. From these facts it is easy to more effectual in confining the heat of the
learn thatclothingshould be of such a nature body. The difference between them with re-
spect
as not to impede the escape of the perspired to warmth is that black clothes are hottest
matter but to let it pass through its texture ; when the sun is most powerful, and white
that it should be of such non-conductingquality warmest when the sun has least power ;
as to confine the heat generated by the blood speaking generally,white is coolest in summer
sufificiently to preserve the activityof the nervous and black in winter. The inference from this is
system ; and that by its lightness,softness, that for steady wear, white is most appropriate
and pliancy, it should permit the free for underclothes, while the best color for outside
action of the limbs. apparel is a neutral tint such as gray or browm.
Applying these principles,it is plain that We hope it is superfluousto urge the necessity
clothingfor summer wear should be made of of frequent change of clothing; but it

materials which conduct heat rapidly;while should be borne in mind that continuous v/ear
that for winter should be made of such as of the same apparel is not only uncleanly but
conduct heat slowly. Now the power of con-
duction detrimental to health. That which is worn
of all substances available for clothing next the skin, no matter what its texture is,
depends largely on the capacity for holding should be frequently washed, and the outer
air; those which hold most of this worst of all garments should be changed from time to time
conductors of heat become, in consequence, to admit of a lengthenedpurification by shaking
bad conductors themselves, and those which and exposure to air. Frequent cleansingof a
hold least are necessarily good ones. Thick and garment, apart from its propriety, has the effect
loose textures are obviously better holders of of keeping the material open and soft and
air than thin and closely-wovenones, and therefore pervious to the air, which, as has been shown,
woollen clothing will keep in the bodily is essential to maintaining the warmth of the
heat and feel warmer than that made of linen. body. The open fleecytexture of woollen cloth
The capacityof dress for holding air will also, especially,if not often stirred by shaking,
it is clear, be increased by numerous layers beating, or brushing, will become so pressed
and looseness of fit;while it'will be diminished and rhatted by constant use as to lose many
by tightness; it is obvious then that warmth of its peculiaradvantages. A most healthy

will be best secured by clothes which fit loosely and cleanly practice is to shake each article
and are composed of successive layers. Moist-
ure of apparel every morning just before it is put
increases the conducting power of cloth-
ing, on the body.
because it fills up the "interstices of the One point in which people generallyare
material and thus excludes the air. Wool much too careless is in making the changes of
absorbs moisture less rapidly than linen or underclothingthat are considered for
necessary
cotton or any other material, and its conduct-
ing the different seasons. Too great haste in
power is very little increased by it. For making this change, especiallyin the spring,
all these reasons woollen clothing, next the skin has been and is one of the most fruitful sources
112 CLOTHES WRINGER COCOANUT
of coughs, colds, and the related diseases. and fill up the glass with ice broken very
Such a change should never be made, until the fine.
weather is entirely settled,in other words, until Sherry Cobbler. Fill a largeglass full of "
steady hot weather has come in. The practice ice broken up fine ; fill the interstices with
too often indulged in by young girlsof chang-
ing sherry,add a tablespoonfulof powdered white
about from day to day as the weather pens sugar, and about a square inch of lemon
hap- peel
to vary is reckless to the point of foolish-
ness. that has had the oil pressed to the surface.
Stir togetherthoroughly,and drink through a
To Render Non-inflammable. " Linen and tube or a straw.
cotton goods may be rendered mable

non-inflam- COCHINEAL." The
product of the cochi-
neal
by .steepingthem in a solution of sul-
phate insect {Coccus
Cacti),a native of Brazil,
of ammonia (seven parts to one hundred whence it is shipped in large quantities to all
parts of water),or tungstate of soda (twenty parts of the world. It is used in dyeing scarlet,
parts to one hundred of water), and then drying crimson, and related colors,and is the substance
them. Tungstate of soda is the best on account from which carmine is made. {See Carmine,
of its not in any way with the
interfering process and Dyeing.)
of ironing. Clothing prepared in this manner COCKLE. " A kind of shell-fish very abund-
ant
may be held in the flame of candle, or gas, or
a and highly thought of in Europe, but scarce
lamp, without taking fire ; that portion of the in this country and seldom seen in our kets.
mar-
stuff in direct contact with the fire becomes It is shaped like the clam, but wrinkled
charred and is destroyed, but it does not and rough ; and is generally picked up with
ignite,and consequently the burning does not the round clam in the mouths of rivers and
spread to the rest of the material.bays near the ocean. They have a peculiar
To Render gallon of and agreeable fl.avor,and are regarded as a
'Waterproof. "
Into a
water put a quarter of an ounce of yellow very wholesome food ; they may be eaten raw,
soap, and let it boil for half an hour, skim, boiled, or fried, and are very good used as
and when cold put in the cloth or garment ; let sauce instead of oysters. If pickledlike mussels
it remain in soakfor twenty-fourhour.'.. Take it they will keep for several days.
out and hang it to drain, and when half dry put COCKROACHES." These are one of the
it into the followingsolution : half a pound of worst of the insect pests. They maybe destroyed
alum, and a quarter of a pound of sugar of lead, by pouring boilingwater into their haunts, or
dissolved in three gallonsof water. Let it soak setting a mixture of arsenic mixed with mo-
lasses
about four hours, and then hang to dry without and Indian meal round the places which
wringing. The solution does not alter the ap- they frequent. Chloride of lime and sweetened
pearance
or texture of the article immersed ; and water will also poison them ; as will hellebore
the process does require to be repeated.
not rubbed over with molasses. Cockroaches must
For directions for making ]Vo)nen^s and be dealt with prompdy,

they multiplyrapidly as
ChildroCs and
ClotJiiiii^ "undergarments, see and soon overrun the house. (See Roaches.)
Cutting, and Fitting, and under the names COCKTAIL. (See under Whiskey.)
of the respectivegarments. COCOA. Cocoa
" is generally purer than
CLOTHES "WRINGER. (See Wringer.) chocolate, which is a preparation of the same
CLOVES." Every part of the clove-tree bean, and is also more nutritious. The best
abounds in aromatic oil, but it is most fragrant Trinidad, and may
comes from be had in the
and plentifulin the unexpanded flower-buds, originalseed or nibs, flaked, or ground and
"which in a dried state, form the cloves of com-
merce. prepared like chocolate in small square ets.
pack-
Cloves grow in several parts of the The latter is a mixture of cocoa and
tropical world, but the best come from the arrowroot. The surest way of getting cocoa
East Indies. In choosing select buy the beans
those of roast
a them, after-
pure wards
is to and
lightishbrown which are not grinding them
shrivelled. like coffee
The or simply
oil of cloves may be obtained by expression bruisingthem. It deteriorates by keeping,and
from the fresh flower-buds, but the usual it is best to buy it in small quantitiesat a time.
method of obtainingit is by distillation. Few When prepared cocoa is used, make it in the
essential oils have a more extensive use in perfu-
mery same way as chocolate. {See Chocolate.)
than that of cloves. 1 1 combines well with When the cocoa nibs are prepared add two
of them to a quart of boilingwater, and
grease, soap, and spirit, and forms a leading ounces
feature in some of the most popular handker-
chief boil an hour and a half; then add a quart of
essences. For essence of cloves, dissolve fresh milk, let it heat almost to boiling,and
oil of cloves in the proportionof 2 oz of oil to then remove from the fire and serve.
I gal.spirit. COCOANUT. The fruit of the cocoa palm "
COAGULATION." The thickening of a which grows wild throughout the tropicsand is

substance that has been fluid, as the formation especially
abundant in the eastern parts of
of curd from milk when rennet is boiled with it Asia and the islands of the Indian seas. Those
or when it has clabbered. in our markets are generally brought from
COAL. (See Anthracite, Bituminous Baracoa and Brazil. Besides the white, solid
Coal, Cannel Coal, and Charcoal.) kernel which is used so extensivelyfor pies,
COBBLER. (Fruit.)" Take half a glassful puddings, cakes and the hke, cocoanuts tain
con-
of the juice of any fruit ; sweeten to taste, a creamy liquid,called milk ; in buying
COD 113
select those in which the mill" can be heard let it stand ten minutes. Drain the fish,dish
shaken. Cocoanut should be it,and serve as above.
when tlieyare
liefore Chowder. (Codfish.) Cut a codfish of
gratedtine using. "
This fish is found in all the northern six or seven pounds into slices about an inch
COD. "
and the banks of thick slice half a dozen medium-sized toes

pota-
parts of the world especially
on ;
pound of salt pork into thin
Newfoundland, Cape Breton, and New England. ; cut one
slices and fry them brown. Grease the bottom

of the pot and put in a layerof the fish,then
a layer of the potatoes and pork, with some
pilot-breador crackers ; and so on, alternately,
tillall is in the pot. Pour over the whole a
and pint of milk, add salt and

quart of water a
to taste, and a few onions if they are

pepper
liked,and boil twenty minutes.
Picked-up Codfish. " Pick the fish into

the better. Freshen
It may be had in our markets throughout the smallpieces,the smaller
from October by leaving it in water an hour ; pour off the
year; to May alive,after this
fresh, and the fire
they come packed in ice, from the northern water, fillup with set over
fisheries. There often of until it just comes to a boil ; then pour the
appear codfish rious
va-
colors full of water off,and put on the fish just enough hot
or markings ; some streaks,
lightand dark, many of the usual gray color,
water to cover it ; add, to a quart of the soaked
otliers of a greenish gray, and otliers still of a fish,a level tablespoonfulof butter, a table-
reddish brown. The fishermen this spoonful of flour,and a dust of black pepper.
say is
caused Let it boil ten minutes, and when it has been
by their being taken in different waters,
and apply to them the names of rock-cod,s/ioal- taken off the fire thicken by stirringin two
well-beaten Dish and serve hot.

cod,t'i.c.Wlien fresh, the flesh is white and eggs.
Remnants of Codfish. Remnants of fish
firm,the neck is thick,the gillsred, and the "
eyes bright. The tongue is cut out when the left over make a pretty and agreeable dish
fish is first caught ; and prepared thus Pick tli" flakes of fish away
these, with the air :
bladder from the bones and skin before they become

or sack, called sounds are cured and
found on sale. cold. When wanted put them into a stew-pan
They are highly nutritious,be-
ing
almost pure gelatine. with what was left of tlie sauce (anchovy,
(Codfish)." rrt"t"?.--fodfish,
Balls picked, J" oyster,or other) with which they were ly
original-
served. Add a dozen fresh oysters
pt. ; milk
% cupful; cornstarch 2 even table- or more
spoonfuls; butter ^" the size of an egg; eggs with their juice; if these are not enough^to
3 ; potatoes lo or 1 1, medium sized. Soak the moisten the fish (and it only requiresto be just
fish all night (if very salt in a great deal of moistened),make up the deficiency with a
from it and pick it spoonful or two of melted butter. Warm
water) tlien press the water fully
care-
slow fire, and when hot

very fine ; boil and mash the once
potatoes ; add the over a
butter and the milk, in which the corn-starch is through take it off. Surround the rim of the
mi.ved, to the hot throw in the fish dish with a wall of nice mashed potatoes, so as
potato,
with the eggs and beat the whole until light to leave a hollow in the middle ; in this hollow
so
that it looks like pound-cake. Fry in balls,in place the warmed-up fish with its sauce.
deep lard,or brown like muffins in rings on the Sprinkle over the fish gratedbread-crumbs or
griddle. crackers the whole for few minutes in

; set a a
Boiled. (Fresh.) Soak it for half an hour "
quick oven ; and when nicelybrowned on the

in cold water, slightly salted ; then drain it and top, serve.
wipe dry. Put it into a pot with water enough Stewed, with Eggs. Prepare the fish
" as
to fairly cover it,add a little salt,and boil for for balls. Take a pint of fresh milk, heat it
half an hour or more accordingto the size of the almost
boiling, stir into it gradually three
to
fish. Dish, and garnish with scraped horse-
radish, eggs well beaten, a tablespoonfulof butter, a
or parsley,or both; surround with little chopped parsley, a littlepepper, and lastly
slices of fried roe, and Boil it up it into a deep
accompany with oyster the fish. once, turn
sauce. Another nice dressing is with egg covered dish, and serve hot. This is an lent
excel-
sauce poured over it on the dish garnish with
; dish for either breakfast or supper.
slices of hard-boiled eggs and sprigsof parsley. Tongues and Sounds. Soak " them twenty-
Boiled cod is also eaten with Anchovy, Caper, four hours, changing the water once ; then
or Dutch sauce. throw them into boiling water and boil ten
Boiled. (Salt.) " Soak it in cold water for minutes. Serve, covered with egg sauce and
two days, changing the water two or three garnished with toast.
times ; then scale it well and clean. A shorter 2. above, and let them cool.
Boil as Then
way is to place it one night in lukewarm water, dip them in batter,or roll them in bread-crumbs
renewing the latter several times ; it is then and egg, and fry to a crisp brown. So treated
ready for use next day. Lay the fish in a they either make a nice dish by themselves, or
kettle,cover it with cold water, set it on a slow are an appropriate garnish for both salt and
fire,let it boil about two minutes ; then take the fresh cod boiled.
kettle from the fire,cover it over tightly, and 3. After cooking them, scrape off the skin,
8
COFFEE 115
The roastingof coffee in a proper manner

Iten minutes longer. Coffee made thus will be
requiresgreat nicety,and cannot be done cessfully perfectly clear
suc- unless it is mismanaged.
without of somethe such aid atus
appar- Should finingbe necessary, however, use a
as is shown accompanying figures,pinch of isinglass,

in the or a small piece of the skin
which mayhad be in the furnishingstores. of salt codfish, or, better still, the shell of a
Fig. I is inexpensive,and the supply of charcoal raw egg with a little of the white adhering to
needed for it is very trifling indeed ; fig. it.
2 is larger,and about double the price. The Coffee, {Filtered.)There are a great ber
num- "
cylinderwhich contains the coffee should be of patent coffee-potsdesigned to make

only half filled, and it should be turned rather coffee after the Continental method without
slowly over the fire, which should never be boihng, and as minute directions for using accompany
very fierce,until a strong aromatic smell is each one we will only mention that
emitted ; the movement should ened, the principleinvolved in each is very simple
then be quick-
as the bean is in that case quite heated and consists in allowing hot water to percolate
and it will scorch before it is roasted through slowlythrough ground coffee into a receptacle
if slowly finished. When the coffee is of a below. Some of them are good, though needlessly
light,chestnut-brown color, which can be ascertained expensive ; but a simple filter or percolator,
by sliding back the door of the as it is called,will answer perfectly well,
cylinderand looking at it occasionallytowards and they can be obtained to fit any coffee-pot.
the end of the process, spread it quickly over In making coffee by this method allow rather
a largedish,beat up the wliite of an egg with more coffee than when it is to be boiled ;
spread the grounds over the percolator ; and
pour on the boilingwater, slowly tillthe coffee
is saturated and then more rapidly. Should
the coffee not be strong enough, run it through
the filters again. Coffee made thus is thought
to have a more delicate and aromatic flavor
than when boiled; but on the other hand, Mr.
Donovan, prominent English chemist, who
a
has made specialstudy of the matter, thinks

a
that it requires boilingfor a little time to extract
the bitter principlein which much of the

exhilarating qualityof coffee resides.
A plan which we have ourselves tried with
perfectsatisfaction is to put the grounds in a
flannel bag suspended from the inner side of
the lid of the coffee-pot so as to be immersed
in the water, and boil for ten minutes. Made
thus, coffee is always strong and clear.
Iced Coffee. " Make strong coffee, and
Fig. 2. Coffee Roaster.
when it is cold mix it with an equal quantity
of fresh cream, sweeten to taste, and freeze.
a tablespoonfulof melted butter, and stir up Iced tea
may be made in the same way.
well with it,and then cover it over with a Cafe a la Militaire. Make some coffee
"
as
thicklyfolded cloth. Let it remain thus until strong and clear as possible; sweeten it in the
it is quite cold ; then put it into canisters with white almost
or cup sugar to a syrup ; then
bottles where the air cannot at it. half
get pour a wineglass of brandy on the top
For grinding coffee there kinds of
are two gentlyover a spoon, set fire to it with light-
eda
coftee-mills, those which portable and paper, and when the
are
spiritis partlycon-
sumed,
others for
fi.xing
againstthe walls. It should blow out the flame and then drink the
be ground to a moderately fine powder ; if it coffee hot.
is too coarse the will be only partially Cafe Noir. This
essence " is the very essence of
extracted from it in making, while if it is too coffee and it has become customary to serve
fine the water will not percolate through it it immediately after dessert " either before
and it will not be clear. No should be
tnore leavingthe table,or in the parlor the moment
ground at a time than -will suffice
for a single dinner is ended. In the latter case it is monly
com-
inaking. followed by wines. To make it,proceed
Coffee, {boiled.)Allow a tablespoonfulof
"
exactlyas above, but add only about a third

ground coffee to each person ; and for each as much water, the object being to make the
tablespoonful a coffee-cupfulof water. Let strongest possible infusion. About two-thirds
the water boil, and while it is boiling stir in of small
a cupful " not more "
sweetened most
al-
the coffee ; allow it to boil hard five minutes, with
to
syrup white sugar in lumps is
then set it where it will simmer for utes
min-
ten usually taken to each person. White sugar
; pour large cupful, hold it high candy in powder may
out a be served with it, in
over the coffee-pot, and pour it in again ; re-
peat addition to the sugar in lumps.
this,and then set it on the stove where COFFEE-POTS." Coffee-potsdesigned for
it will keep hot without
simmering for five or coffee that is made simplyby boilingare made
11,6 COKE COLIC
of tin,zinc,or Britannia metal. Those of zinc rapidlyand will not keep a fire,and that it
are better and more durable than the
tin ; the leaves a great deal of ashes. When burnt by
Britannia pots are the prettiestand most itself, moreover, in close fires, it requires
showy, but they cannot be set on the fire or watching to prevent it from fusing that part
even near it without
melting. of the iron-work of the stoves or ranges
There is an immense varietyof patent coffee-
pots with which it comes in contact. It is best to
for making- coffee by filtering ; all draw mix it with other coal, and used
in this way, it
the hot water through the ground coffee. The makes an excellent and economical fuel.
principleis very simple and any of them probably It is a notion of some that coke is more
can be used with satisfaction. The best sulphurous than coal ; but this is impossible,
one that we know is the "
Eureka," though there as the sulphur is eliminated by the very pro-
cess
of converting coal into coke. Burned by
itself,however, coke has all the bad qualities
of charcoal, giving out carbonic acid gas,
which, if the current or draught up the chim-
ney
is not sufficient,will fall down into the
apartment.
COLANDER. " A deep tinvessel, shaped
like a dish-pan,with holes perforatedin the
bottom and sometimes in the sides, used for
separatingthe liquid part "
of substances from
the solid. Its varied usefulness renders it an
essential part of the furniture of the kitchen.

COLD CREAM. " Take quarter of an
a
ounce of white wa.x and shred it into a bowl,

with one ounce of almond oil. Place the bowl
by the fire till the wax is melted ; then add
one ounce of
by little,
rose-water, while
mean- little
smartlywith a fork;
beating the mixture
this is to make the water incorporatewith the
other ingredients,and the beating must be
continued till it is accomplished. Then pour
it into jarsfor use.
The Eureka Condensing Pot. Or, take of best lard one pound, and of
A. Body of the pot, to hold the water after it has passed spermaceti four ounces, and melt the two together
through the coffee. ; then add one ounce of rose-water,
B. Water which, receiving the
joint,to be filled with water, and beat it in as above directed.
rim of the cover (G), makes an absolutelytight joint.
C. Filter, with perforated bottom. COLDS. "
A cold, however should
slight, be
D. Discharge. attended to at once. When is felt to be
one
F. Valve, to close the spout when not pouring.
G. Hoop of cover. coming on, take a Turkish bath if it can be had,
K. Cup with perforated bottom, to distribute the water and if not, a common vapor bath. Or if the
evenly over the coffee. time be
The parts C and K are, in some shape, common to nearly all
spared,go to bed, take ten grains can
coffee machines. In of Dover's

they are put on top of the pot powder with a little sugar, cover
many
instead of inside of it. the chest with a hot poultice of bran or oatuieal,
may be others as good. An examination of it, and in an hour after the powder drink a pint
however, will explain the good features common of hot tea or thin gruel ; next morning take a
to all, as well as some peculiar to this mild cathartic either Epsom salts or a Seidlitz "
invention. The French caftticreis excellent powder in warm water. If the cold has come
and not very expensive; so is the Vienna pot
coffee- drink a pintof cold water
on, but is only slight,
; and Dr. Smith especiallyrecommends an on going to bed and put on some extra' clothes
bed-
English invention known as Ash's Kaffee- so as to produce perspiration.A good
Kanne.
remedy akso, is to soak the feet in hot water,
COKE. That which remains from coal not above the ankle, with a handful of salt in it ;
after the hydrogen has been eliminated ; the do bed and drink
this justbefore going to cor
kind chieflyemployed for domestic purposes piously of hot tea,"or

whey, or lemonade. If
in this is what
country remains in the gas torts
re- compelled to go out to business, put plenty on
after the gas has been extracted from of clothes and move about as much as possible.
the coal for illumination. Coke as a fuel has {See Chest Protector and Influenza.)
the advantage of kindling more quickly than COLIC. "
There are several kinds of colic,
anthracite,and giving out an intense radiant all accompanied by severe gripingpains in the
heat without either smoke or flame ; it is there-
fore bowels, with distention or flatulence, nausea,
particularly
convenient for many or vomiting ; and as the hardness or distention
purposes.
From the clearness with which it burns and of the bellyincreases, cramps or spasms occur
the of
intensity its
heat, it is excellent for cer-
tain either in the abdominal or in those of muscles
operations of the cook, when a bright, the thighs and legs. The only diseases with
clear fire is wanted, as for broiling, roasting,which colic can be confounded are cholera and
etc. Its disadvantages are that it burns out inflammatifln of the bowels ; from the formerit
COLORS COMPOTES 117
by t!ie absence of diarrhoea ; substance of which they are made. (See

is distinguished
and from the by last the pain being relieved Cleaning.)
by pressure. The excitingcauses of colic are COMMODE. This name was
"
formerly applied
but it usually comes from posure
ex- to a chest of drawers with a place above
very numerous,
to cold, trom eating acid or unripe fruit, them for hanging clothes,which combined the
or from the food taken into the stomach being advantage of both bureau and wardrobe. As
of colic is the understood at the furniture stores, it means
indigestible.A common cause now
arrest of digestionfrom attemptingsevere tal

men- a highly convenient article of furniture for
labor immediately after eating. holding the chamber and keeping it out of
Treatment. Colic
"
may sometimes be lieved sight.

re-
by applying hot cloths to the stomach, COMPOST. Any refuse which has enough
"
plenty organic matter to become What is

and giving a close of castor oil with rotten.
of spice,such as grated nutmeg, cinnamon, usuallytermed compost is made of the dung of

If this does not arrest it,and especially any animal, but especially of cows and horses,
etc.
if cramps are felt,give an opiate (ten drops mixed with earth. It is useful in the flower
of laudanum) and a good drink of hot ginger garden and indispensablein the planting of
or cinnamon tea. After a severe attack, it roses and other flowers demanding a rich soil,
and in the cities may be obtained of florists
is well to take a mild aperient,and to abstain
from all irritating substances in the food, such COMPOTES. CompStcs are fruits prepared
"
as fruit,green vegetables,etc. In many cases in syrup for immediate use, and differ from
the absorption of medicine does not take place jams in being cooked less and containing less
in the stomach, and the pain continues. When sugar. They are very delicate when properly
this is the case a dose of from 3 to 5 drops of made and form an excellent accompaniment
Majendie's Solution of morphia into the skin for pies,puddings, or dumplings. Or they may
by means of a hypodermic syringe will afford be served alone with a little pastry-crust,and
relief in a few minutes' time. in this way make one of the most tempting and
COLORS. {To Restore.)" W\\CTi the color of wholesome of desserts. Compotes will keep
three days in a damp, cool closet, but
any fabric has been destroyed by acid, wash two or
the spot with ammonia to neutralize the same, are likelyto ferment if kept longer; for this
after which an applicationof chloroform will, reason they should be made in small quantities
in almost all cases, restore the originalcolor. at a time.
The use of ammonia is common, but that of Apple Compote. Take .--apples,sugar,
"
chloroform is but little known. Another plan water.

"
with articles which will not be damaged by wetting Peel, cut into halves, and core some apples ;
is to boil them in a leymade of equal parts after lettingthem lie for a short time in
of quick-limeand wood ashes, rinsingthem out cold water, drain them, and put them into enough
afterwards in weak alum water, and pressing syrup (made of sugar and water) to cover them
them well when nearlydry. (See Painting.) well, in which boil them till they are soft ; then
COLOGNE. Eau de
"
Cologne.,a favorite place them in a dish and strain the syrup over
perfume, named after the cityof Cologne where them. This compote may be improved by boiling
it was first made and where its manufacture is some of the apple in the syrup to a jelly,
still extensivelycarried on. It consists of alcohol strainingit,and pouring it over the halves as
perfumed with the essential oils. Cologne above directed.

can always be bought of the druggists,but it Apricot (6^ri;i;") Compote." Ta^^.-- Apricots,
is frequentlyinferior,and it can easilybe made I lb ; sugar, 8 oz ; water, J/ pt.
at home. The followingis Fontenelle's famous Take a pound of green apricots, throw them
recipe : Take "
a quarter of an ounce each of into hot water, and as they rise to the surface
dried rosemary, thyme, sweet marjoram, wormwood, take them out and wipe off the down carefully.
balm, and hyssop ; a quarter of an ounce Make a syrup of eightounces of white sugar and
each of cloves,cinnamon, angelicaroot, juniper- three-quarters of a pintof water boiled together
berries,anise, cummin, fennel, caraway-seeds, ten minutes ; into this syrup put the apricots,
fresh orange peel,and oil of bergamot ; and a stew them gently twenty minutes, then turn
half ounce each of cardamoms, lavender-flowers, them into a dish and strain the syrup over them.
and bruised nutmeg ; the whole to be steeped Apricot {Ripe)Compote. Ta/tt-.-Same
"
as
in five pintsof warm alcohol several days, and in previous receipt.

then distilled. A simpler recipe is to put a
"
Peel, divide into halves, and stone some ripe
pint of pure alcohol into a bottle and add a tea- apricots, and then prick them all over with a
spoonfuleach of oil of bergamot, oil of lavender, needle. Put them into a syrup made as in pre-
ceding
oil of lemon, and orange-flowerwater. Cork recipe; stew them gently for ten min-utes
tightlyand shake well. ; turn them into a dish, and strain the
COMBS. " The best toilet combs are those syrup over them.
made of buffalo horn, or tortoise-shell ; the rub-
ber Berry Compotes. Very nice compotes may
"
combs break
easilyand are likelyto warp be made of blackberries, raspberries,straw-
berries,
out of if they are ever

shape, especially wetted. or gooseberries,by washing them carefully,
Combs should never be put in water, however, puttingthem into a syrup made as above,
even to wash them ; for it
not only warps them, and boiling them from one to five minutes.
but makes the teeth splitand roughens the Raspberries and strawberries are so delicate
118 CONGER-EEL CONSTIPATION
as to requirevery little boiling,and it is best point. They are in season from November to
to take them off when they have boiled up April,but they are rather scarce in the markets
once. and are not much esteemed as food. Cooked
Cherry Compote. 7a^^ "
.--Cherries, i lb; same as Eel.
,
sugar, 5 oz ; water, "^ pt. CONSOMME. " ConsommS, is concentrated

Simmer of sugar with half a pint or very strong broth or soup.
five ounces It may be eaten
of water for ten minutes ; throw into the either by itself or will serve as a sauce or gravy
syrup
thus made a pound of cherries weighed after for other meats according to the way in which it
stalked,and let them is made. To
make, put five pounds of lean
they are stew gently for
It is a great improvement to fresh beef into
a soup-kettle,add three quarts
twenty minutes.
stone the cherries,but a largerquantitywill be of cold water and a tablespoonful of salt,and set
required for a dish. it on a brisk fire. When the water boils,place
Currant Compote. " Made same as Berry the kettle on a moderate fire and skim off the
Compote. scum which rises to the surface ; then add one
Fig Compote. " Take turnip,one onion, two cloves,

.--Sugar,
4 oz ; rind and carrot, one small
juiceof I lemon ; water, I pt ; dried figs,I lb ; of garlic,
and a stalk of celery. Let two cloves
wme, 2 wineglassfuls. it simmer slowlyfrom seven to eighthours, and
Put into a porcelainlined pot, four ounces it is then ready for serving.
of fine white sugar, the rind of a large A consoinm^ of poultry may be made by
and fresh lemon (or orange-juiceand rind), roastinga couple of fowls until they are about
and a pint of cold water. When the sugar
one-third done, and then puttingthem in a soup-
is dissolved, add a pound of nice dried figs, kettle with three poundsof lean beef, and three
and place the pot over a moderate fire where quarts of cold water and salt. Boil up as
the figsmay heat and swell slowly and be very directed above, and add the same vegetables
gently stewed. When they are quite tender, and seasonings. After it has simmered for
which will be in about two hours, add two wine- three hours, take the fowls out of the kettle,and
glassfulsof wine, and the strained juiceof the let the rest simmer three hours longer. Ladle
lemon ; arrange them in a glass dish and serve out the vegetables, strain the liquor that
them cold. This dish is very fine. remains, and that liquor is the best consojiiine
Orange Compote. " 7a^t" .--Oranges; sugar,

that can be made. It is, of course, highly
and water. nutritious andvery strengthening to invalids
Peel some large sweet cut them when their stomach can stand it.
oranges,
into slices crosswise, and remove the seed. CONSTIPATION. "This is one of the
Make some as directed above, but most common of ailments and one of the most
syrup
do not it over the until it is cold. difficult to deal with, for though it is the ful
fruit-
pour oranges
This of diseases it is itself less
compote requiresno boiling. source many a
indication of functional rangement.

de-
PeachCompote. 7fl.f";.-- Peaches (quite disease"
than an
ripe),I doz; white sugar, 10 oz; water, i pt; Of course the retention of e.xcre-
lemon-juice. mentitious matter in the intestines produces

Pare a dozen ripe peaches, put them into seriousof the whole system, which,
disturbance
a made of ten ounces of white rule,
however, readily cured by medi-
is,as cal a
syrup sugar
boiled in a pint of water for ten minutes, and treatment, and the adoption of suitable
stew them very gently for ten stir- hygienic habits.
minutes, ring Dr. Andrew Combe, in his
often. Dish the fruit ; reduce the treatise on physiology,says : "
In the natural
syrup
by quick boilingalmost to a candy, pour it over and healthy state, under a proper system of
the peaches, and serve them hot for a second- diet, and with sufficient exercise, the bowels
course dish, or cold for dessert. regularly,once The
every day," and
peaches are relieved
should be quiteripe, and will be found delicious he adds that habit is powerful in modifying ^^
dressed thus. If desired, a Uttle lemon-juice the result, and in sustaining healthy action
be added to the when once fairly established. Hence the obvious
may syrup.
Plum Compote. Ta.^^ .--Plums ; sugar,
"
10 advantage of observing as much regularityin
oz ; water, i pt. relievingthe system as in taking our meals."
Select ripe plums, prick them with a needle, From the earliest age, people should accustom
and put them into cold water while ing
boil- themselves to going to the water closet at a
a pan of water into which they must fixed period of each day ; and one who persists
be put as soon as the water boils. When in this long enough to make it a habit will seldom
they rise to the surface of the hot water, take suffer from constipation. This habit may
them out and put them again into cold water. be supplemented by a glass of cold water every
breakfast, which is to
Make a syrup of ten ounces of sugar to a pint morning before some
of water, and boil them laxative ; and alternate contraction

up in it. Put them into persons a
a basin and let them cool, and then boil them and expansion of the muscles of the abdomen
them well and let them be tried. Such exercise continued ten
up once more ; skim may
cool for use. minutes a day, and persevered in for a week or
CONGER-EEL. " A kind of eel,sometimes two, may cure ordinary cases of constipation,
called the "
American Conger," much larger provided proper food is taken. For this pose
pur-
being from three bread made of unbolted flour and fruit

than the common variety, to
four feet long with the tail ending in a sharp [especiallycooked fruit),should enter largely
CONSUMPTION 119
into the diet. Two Compound Rhubarb pills It is of the very first importance that this dis-
ease
be taken at bedtime for a few nijjhts,but should be diagnosed in the earliest stages,
may
exercise, diet and regularhabits should be the for it is then that certain of its forms may be
main agents in effectingrecovery. For stinate
ob- treated with tolerable confidence of success,
constipationuse injectionscontaining and all can be dealt with to most advantage.
a little salt, or soap-suds,or better still, get the That form which promises most by timely
advice of a physician. treatment is the inflammatory form, especially
CONSUMPTION. " The technical name for that which comes on in a patient who has long
this disease is Phthisis, or wasting. By it is been in depressed health from whatever cause.
meant that form of lung disease where first of It commonly begins with a slightcough, which,
all there is a deposit of new material in the however, persists,and will not go away, and
substance of the lung. After a time this softens the patientgets gradually thinner. The piration
res-
and breaks down ; it is expectoratedand leaves indicates feebleness, being wavy in
cavities behind. This process is accompanied character, or even jerking. Besides this,there
by fever of a peculiarkind, and general wasting are certain sounds only to be appreciated by a
of the body ; whence the name. The posit skilled ear.
de- If with all this, there is a bad family
in the lungs is by no means always of history,the case is one demanding prompt action.
the same character, though that was taken for This

may be taken with good hope of success.
granted up to a very recent period. The processes Fever is a most important element in such
which lead to this deposit are two in cases. If it keeps high,the chances do not improve
number "
one is inflammation of the lung ; if It gradually diminishes and totally
substance, and the other is a deposit of a new disappears, the patient may be said to have re- gained
growth called tubercle. Most frequentlythe his health. Take now a case of tuber-
cular
two processes are associated, for the depositof consumption. It
may arise from the former,
the new growth sets up inflammation and its or it
may be developed from the products
When the substance of the of some long standing disease of other organs,
consequences.
lung becomes inflamed, we have to deal with a or one lung may infect the other. This form is
very different set of phenomena than when the not so common as the other. Its originis very
air passages alone are so affected. The disease insidious ; but having begun it goes on. There
may assume a very acute form, such as cannot is considerable uneasiness. At night the temperature
be mistaken, or it may steal on insidiously, is high ; and there are troublesome
especially if it spreads from the air tubes to the night sweats. There is a persistent cough, and
lung substance. The consequence of such an very likelypain in one side. The appetite is
inflammation is the choking
up of the little very capricious,and very likelythere is diar-
rhoea.
cavities of which the lung consists in a portion With such cases, too, a huskiness, or
of its substance, and the material thus deposited even loss of voice, is by no means uncommon.
may either remain there for a lengthof time, This rarelyoccurs in

any other varietyof consumption,
or at once proceed to soften and break down. and so may be looked upon as proof
In this the damaged material of the positive of the existence of this form, if any
process
lung too may take part. It may soften as well consumption be present.
as the newly-depositedsubstance, and breaking For the public,however, it is of less consequence
down and being expectorated,leave behind a to know-what variety of consumption
cavityin the substance of the lung. This cess
pro- the patient labors under, than to know that he
may go on quickly or slowly, sometimes has got some form of the disease, or is likely
very slowly,especially if other changes go on to have it,if the malady he labors under is not
at the same time, such as indurate the texture arrested. Accordingly,an abstract of the commonest
of the lung,as what has been called fibroid signs is now given ; for we desire to
phthisis, a very slow form of the malady. But impress the publicvery earnestlythat it is in
again there may be a depositof new substance, its earliest stages that consumption is remedi- able.
the process being by no means inflammatory, The earliest symptoms are probably
very
and this new growth which is laid down in the connected with digestion; the appetite becomes
substance of the lung is called tubercle. Once capricious ; there are pains in the chest, with
deposited,its historyis the same, or nearly so, some cough often dry and hacking,with a small
as that of the inflammatorymaterial laid down quantityof frothy expectoration. There is debility,
in the lung cavities. It softens and breaks flushingof the face on the slightestex- ertion
down, the injuredtexture of the lung doing so ; at other times the countenance is pale,
also,and so a cavityis formed. There is yet except there be a hectic patch of red in the
another mode and kind of deposit; that due to middle of the cheek. The eyes look unusually
syphilis. This is,perhaps,if a diagnosis can white and pearly; there is some fever at night,
be made, the most hopeful variety of the and a tendency to night sweats. Very likely
disease. To both the former varieties of disease there is some spittingof blood; This occurs in
there may be a strong hereditaryproclivity ; a very considerable portion of cases, and is often
if so, this is a circumstance which tells most the earliest symptom callingfor attention.
unfavorably on behalf of the patient,for there Provided it is clear that the blood does not
are few diseases in which a hereditarycharacter come from the gums or throat,any bleedingby
is more prominent than that which commonly the mouth, especiallyin a young mands
de-
person,
of pulmonary consumption.
goes by the name attention. As the disease advances
120 CONSUMPTION
emaciation increases, so that the become

joints the rule,which is a good one, always to keep
enlarged by shrinkingof the limbs. The bed
club- indoors between sunset and sunrise. They
appearance ends of the
of the fingers in must try to keep the skin open ; but they must
consumptives probably due to circulatoryavoid perspiration. Hence
is baths must be regu-
lated
disturbances. The night sweats, fever and in temperature for the individual tepid, "
diarrhoea are the means of reducing the bodily cool, or cold, as the case may be. The bowels
strengthand substance ; while in some cies,
instan- must be kept open, but if they are loose, the
excessive expectoration aids materially diarrhoea must be checked. Finally, such
in this process. The capriciousappetite and patients are on no account to go without
the imperfectdigestionleave the bodily supply flannels ; whilst the outer clothing should be
very deficient,but the spirits of the patientare changed, if desirable,to suit the different periods
good, and it is often distressingto see one of the day and year. At all times it must
doomed to an earlydeath talkingof the future be warm, so as to avoid risks from cold. For
in a tone of assured confidence. A some
trouble- those in the very earlystage of phthisisnothing
complicationsometimes seen is fistulse in perhaps does so much good as a sea voyage in
the lower bowel, which, if not relieved, taxes a mild climate" to the West Indies for instance ;
the patient'sstrengthsadly. On hand, though many the other
preferthe longer voyage to Aus- tralia
there is always a risk that if an operation be or New Zealand ; often these do great
attempted the wound will not heal, and so the good, but they must be undertaken early,or the
latter risk is worse than the first. Usually if the result will be the reverse of favorable. Change
disease be not arrested haustion of climate
the patient dies of ex- in females is apt to provoke derange-
ment
; sometimes he is suffocated or bleeds to of the menstrual function. This should
death, consciousness continuingto the last. But be seen to, as any excessive flow would be very
this result is by no means inevitable ; and the weakening. This, moreover, has to be
dread of the disease being universally erringly borne
and un-
as in mind, that in consumption this func-
tion
fatal,
which wont to prevail,haswas almost entirelyceases, and generallydoes
been shown to be without justfoundation. doubtedly,
Un- so altogether. Patients, the subjects of consumption,
if a patientwith a bad familyhistory have often, early in the disease, a

is seen for the first time when the disease is rooted objection to fat as an aiticle of food.
well advanced, we have little ground for hope. This IS the more important,as of all substances
True, also, that the tubercular form of the order it is
dis- to them the most necessary. If,therefore,
is less amenable to treatment than is the they refuse to take fat as food, we must deavor
en-
inflammatory. Yet due care being exercised, give it as medicine. The form of fat
to
there are few cases which cannot be benefited ; which is most easilydigested is cod liver oil.
a goodly number which can be cured complete- If this be given,it need have no disagreeable
ly,
or, at all events, the lungs so healed that each taste, beyond a shght fishy flavor which to
may be enabled to lead a long life in moderate many is agreeable. It is to be given to the
comfort. patientcautiously. Often one will say, I can-
not
"
Treatment. The "

first and greatest point of take cod liver oil ; it always makes me sick.
all is the selection of the conditions under I have tried it again and again always with the
which the patient is to live. Unfortunately,in same results." You inquire,and find they have
too many instances, this is not possible; but been endeavoring to take one or two tablespoon-
where it is possible, and the disease is in an fuls at a time. As a matter of course they get
earlystage, much may be done. On the con-
tinent upset : but if they reduce the quantityto a tea-
of Europe, there may be found in differ-
ent spoonful,or even a few drops,they gradually
health resorts, people who have all their accustomed to it, and take almost
get any
lives had bad chests, but who by wandering quantity. Cod liver oil is,however, food, rather
from health resort to health resort, according than medicine, and the best time for taking it
to the season of the year, are able to maintain is justafter a meal. The fish oil used in this way
life comfortably. If such a thing is not possible, should be entirely devoid of color ; every trace
select the able

favor- color is ivipiirity. Next to cod liver oil
we must try next to most of an
conditions possible. The first great point as a remedy comes iron. This, too, is best dealt
in selectingan abode is the avoidance of damp ; with as a food ; that is to say, given along with
it should be situated on a dry 'and porous soil. the meals. The best preparationis the reduced
This is even of greater
importance than temperature,iron, which can be taken in soup. If this is not
though important, inasmuch

that too attainable, the
is freshly prepared carbonate
as fresh air is a necessity,and dailyexercise in should be given. Next to these remedies, to
the open air even in winter is a thing very be taken along with or after food, to add to the
greatlyto be desired. Such patients must take value of food, comes anything which will aid
the greatest possible care of themselves no digestion. Pepsine,as procured from the pig's
"
risks must be run. They must live plainly ; stomach, is for this purpose exceedinglyuseful,
but their food must be nutritious. They must enabling the food digested with ease and
to be
avoid excitement, but cheerful societyis of the comfort, when otherwise it would only pass in-
to
the intestines, there to putrefyand ferment,
greatest possiblevalue. They must not fatigue
themselves, but daily exercise is incumbent. and so set up diarrhoea. Four or five grains
taken for a dose justafter a meat meal.
They must not be exposed to too great heat ; may be
but cold is even more to be dreaded. Hence If that does not suit,meat digested beforehand
CONTUSIONS COOKER 121
When cod Hver oil cannot be after the disease has been subdued the
might be tried. petite
ap-
kinds of oil may be tried. Of these returns, and it is in the matter of diet
talcen,other
the best are cream and salad oil. When no oil tliat most harm is done during convalescence.
it into the skin does good ; As to the food to be given, the advice of
can be taken, rubbing
but it creates a horrid smell, which is
very trying the physician should always be acted upon,
to the patient.Syrup of the iodide of iron may be as tlie directions vary with the disease. It
easilydigested,and in should be nutritious and
given along with the oil,and often does good.
Iodide of potassium seldom does, except the many cases, quite unstimulating;and it should
disease be syphilitic in its origin. If prescribed be given often and in small quantities at a time.
at all,it had better be given in decoction of Too rich food or too much of it will overload
bark. But of bark, the best preparations are tlie stomach and result in indigestion ; and thus,
the compound tincture and the liquide.\tract, in the eagerness to recover the lost strength,
doses of drachm three four mistakes are made whose are
given in a or so or consequences
It is often well combine sometimes serious. Convalescents take
times a day. to some may
acid with the bark ; the best is the dilute nitro- advantage early in the
lightnourishment with
muriatic acid, in exceeding twenty
doses not they awake
morning, as soon
; an egg, for as
minims. If the perspirationsbe very troublesome, into a glass of sherry wine,
instance, dropped
it is customary to give dilute sulphuric or a drink of milk which is usuallywell-borne by
acid ; but any acid does good. On the other the most delicate stomachs. If the patientis so
hand, it is very frequentlygood to give alkalies weak as still to require watching, a little w'arm
instead of acids. These certainly, combined beef-tea or chicken broth should be ready to give
with bitters, greatly strengthen the appetite in case of his waking during the night. An
very
and aid digestion.Lienor potassas is commonly orange to suck, or lemonade to sip, though
unnutritious, are refreshing and antifebrile ;
given in doses of 5, 10, or 15 minims, sometimes
with bark, sometimes with gentian or and whatever tends to give tone to the
other bitters. Certain remedies called hypo- system assists toward recovery. Care must
be taken allow efforts to be made
phosphites have been highly extolled as remedies not to
in the earlier stages of the disease ; in the matter of exercise too early; nor, in
but their value is uncertain, though they fact, must convalescents be pushed forward
often seem to do good. Counter-irritation is too rapidly,or tried beyond their strength in
good if employed judiciously, so as not to weak-
en any way beyond their strengthof digestion,of "
the patient. It is of most benefit where the sittingup, or of attending to business. [See
pleura is concerned, and the patient cannot lie Diet, and Sick-room.)
in certain positionson account of pain. It CONVOLVCTLUS." The botanic name for
must, however, be employed cautiously; the the pretty dwarf Morning Glory, with blue,
best form is some liniment, such as croton oil white-eyed flowers, which grows wild in the
and turpentine mixed. Flying blisters, kept fields throughout the country, and is one of the
for only a few hours speedilycreate counter- favorite vines for garden culture. It is a hardy
on
irritation, without causing it to such an extent annual, easy to cultivate, and a profuse bloomer,
as to prove injurious. and is in flower from June to September. Sow
Of the complicationsto be dealt with one or the seeds in May, scratching them lightlyinto
two yet remain to be noticed. First comes the the soil.
bleeding. This it must always be remembered COOKER ("Warren's Patent). " This sil,
uten-
is a serious matter, for it cause death. the appearance of which is shown in the companying
ac-
may
When it comes on, absolute rest must be joined,
en- cuts, is the invention of Capt
applied to the chest, ice taken in-
cold ternally,
and
gallic acid with sulphuric acid
freelyimbibed. Oil of turpentineis also useful,
though perhaps less directly. Night-sweats
have been alluded to ; mineral acids, unless
forbidden, are best for them. Diarrhoea must
be dealt with cautiously.It must not, however,

be allowed to weaken the patient; chalk,opium,
and acids are the best remedies. If the throat
is bad, nitrate of silver is the best application.
For the cough, a littleopium, or belladonna may
be given ; but it is better treated on general
principles.
CONTUSIONS. {See Bruises.)
CONVALESCENCE." The periodof ery
recov-
from sickness is a most important one, and

demands in
many instances as much care as the
sickness itself. The
body is weak, susceptible
to impressions, and disposed to morbid actions ; The Warren Cooker.
and many times a relapseis brought on by
causes which would not affect the body at all Frederick P. Warren, of the British navy.
when it is in a healthy condition. Of course It was first designed for the preparation of
COOKIES COPPER-WARE 123
iNG, Frying,Roasting, and Stewing, will some body naturallycolder than that to be cooled
form reallygood cook far sooner
a and more ; 2, by evaporation; 3, by the solution of
completely than any mere array of receipts certain saline substances. Sometimes two of
can do, however minutely they may be explained these methods are combined to increase the
; and we commend them to the careful effect. The first method is almost universally
study of every one who is responsible for the practiced where ice can be had, and for this
management of the kitchen. Mastery of these purpose water-coolers, and wine-coolers, and
and of the details given in the articles on the cream-freezers, are especiallymanufactured.
Kitchen, will render it unnecessary for us to When ice is used to cool wine, it will not be
add more here to the specificdirections given very effectual if applied,as is frequentlydone,
throughout the volume "
except perhaps a few only to the bottom of the bottle ; for the coldest
words on seasoning. part of the liquidbeing already at the bottom
Seasoning is the rock on which enced
inexperi- cannot ascend, nor can the upper part,
cooks are most frequentlywrecked, and which is the warmest, change places to be cooled,
it is a branch of the subject most difficult to so that the coolingwill be very imperfect.
give instructions about, since tastes differ so To cool the wine effectually, the whole bottle
widely, and the amount of seasoning often should be plunged into the ice ; but before this
depends on considerations of individual health. is done it is best to decant it,as, if there is any
The effect of seasonings,added in reasonable sediment in the wine, it will mix with it as if
quantity, is to increase the digestibility of food. the bottle had been shaken, owing to the up
They effect that object either by stimulating and down currents that always take place in
the action of the gastricjuices,or by giving the cooling. When ice cannot be procured,
an impetus to all the bodily functions in such well water suppliesa useful substitute to a certain
a way that its effects,general in themselves, degree. A well of forty to fiftyfeet deep
become in their turn a cause of increased tivity always preserves
ac- the mean temperature of the
in the functions of the stomach. The country, and consequently is colder than the
absence of seasoning has for its effect the summer heat of any place ; hence if a bucket,
prolonged retention in the stomach of many of water be drawn, and a bottle of wine or other
relaxing and obstructive substances which liquorimmediately placed in it,it may be cooled
have little power of themselves to solicit the considerably.
action of that organ. Immoderate use of One of the most general and useful modes
seasonings has for its results,first, the productionof cooling is by evaporation. Any substance
of an artificial appetite,which tempts which is wetted with water, and kept in the air,
to the loading of the stomach with more food will be cooled by the evaporation of the water,
than it can properlydigest,and consequently and all the more rapidlyif placed in the wind.
produces either acute or chronic irritation ; A bottle of wine, or an earthenware jug of water
and, second, it is sure to bring on in the end or any other liquidmay be cooled surprisingly
languor and debilityof the digestive organs, by wrapping it in a wet cloth and placingit in a
and derangement of all the related functions. shady place. It is best to suspend it either
The cook's practice must be guided by the under a tree or in a passage, so as to expose it
habits and tastes of her employer; at the outset, to the briskest current of air that can be ob-tained
it is best be light-handed with the and as fast as the water
to
,
evaporates the
spice many
" stomachs are deranged for days cloth should be resprinkled.The third method
by an over-dose of pepper or cayenne. When of freezingand cooling is by the solution of
once, either by experiment or inquiry, the chemicals, as follows : I lb of muriate of am-
monia,
proper proportions have been hit upon, they finelypowdered and intimatelymixed
should be carefullymaintained thereafter,as with 2 lbs of nitrate of potash,also powdered.
any material variation in the amount or degree This mixture is to be known as No. i. No. 2 is
of seasonings is not only ungrateful to the made by crushing 3 lbs of sal-soda. To use,
palate,but injuriousto the health. take an equal quantity in bulk of No. I and
COOKIES." Take a teacupfulof butter, two No. 2, stir well together ; then introduce into
teacupfuls of sugar, half a teacupful of milk, the freezer,and add as much cold water as
four eggs, two teaspoonfulsof baking-powder, will dissolve the mixtures. For example, if i
and half a grated nutmeg (or flavor with lemon). pint of No. I is used, and I pint of No. 2, it
Mix these all well together, and add flour enough will take i pint of water to dissolve them; and
to make a batter juststiff enough to be worked if the materials employed are cold, the temperature
with well-floured hands will fall to 35 degrees below
; roll out, cut into round freezing
cakes, and bake in a quick oven. point. The two powders, Nos. I and 2, must
Sugar Cookies. " Take one egg, one ful
teacup- be kept separate in close-covered vessels ; if
of butter, two teacupfulsof
sugar, six table- the crushed sal-soda is exposed to the air, it
spoonfulsof milk, one dessert-spoonful of bitter loses the water it contains and is much ened,
weak-
almonds, one teaspoonful of cream-tartar, half a while, if the other mixture is exposed, it
teaspoonful of saleratus and flour. Roll out, absorbs moisture from the air, and is dissolved.
cut into cakes, and sift before baking. COPPER-WARE." Chemists and physicians
sugar over
COOLERS. " The methods employed in do- mestichave repeatedly pointed out the dangers
economy for producing artificial cold arising from the use of copper vessels in culi-
nary
may be reduced to three : i, the application of operations; but on account of the njelleai-
124 CORDIALS
bility
and hardness of the metal,it still enters and one of the essential oil of lemons ; fine
largelyinto the manufacture of kitchen utensils. with half an ounce of alum.
There are many reasons why these utensils Cinnamon Cordial. " Take :-0\\ of mon,
cinna-
should be banished from the household ; they I pwt ; sugar, 4 lbs ; rectified spirits.^
not only frequentlyimpart a peculiar and disa-greeablelb ; orange peel,lemon peel,cardamom seed, yi
taste to food prepared in them, but oz each ; water, i gallt, alum.
are highly dangerous unless they receive an Dissolve one pennyweight of oil of cinnamon
amount of attention which they are not at all with four pounds of sugar in three quarters of
likelyto receive under the present management a pound of rectified spirits; add half an ounce
of our kitchens. If copper is put

away damp each of orange peel,lemon peel and cardamom
or in a damp place, it rusts and is converted seeds ; put one gallon of water to the whole.
into a carbonate of copper, which is a violent Fine with alum, and if you wish it colored, add
poison. It is also acted upon by fat and oil of some burnt sugar.
every description, this same carbonate of cop-
per Citron Cordial. Take .--ILss. of lemon and "
being found : therefore when copper vessels ess. of orange, % oz each ; sugar, 2 lbs ; lemon
have been used for preparing food, fat should peeland orange peel,2 oz each ; rectified spirits,
never be suffered to remain in them. Many 3 galls; dried figs, 3 lbs.
cases of poisoning have occurred from soup, or Beat up a quarter of an ounce of essence of
other food into which fat entered largely, having lemon, and as much of that of orange, with two
been left for some time in copper boilers. It pounds of refined sugar ; add to this two ounces
is also easilyacted upon by acetic acid or vinegar, each of dried lemon and peel ; infuse
orange
and a green substance is formed, well known this in three gallonsof rectified spirits that has
by the name of verdigris. This is an acetate stood upon three pounds of dried figs for a
of copper, the poisonous nature of which is week. If it is too strong, add some water.
generallyknown ; it is a powerful emetic, producing Gin Bitters. Take .--Ess. of lemon, and ess. "
vomiting as soon as it is swallowed, of orange, % oz each ; oil of wormwood, I

without e.xciting nausea. drachm ; orange peel,yi lb ; sugar, 3 lbs ; gin,
Tinning on the inside prevents copper vessels S galls.
from having the injuriouseffects upon the Mix half an ounce each of the essence of
food prepared in them which they would other-
wise lemon and orange, one drachm of oil of worm-
wood,
have ; but the tin is very likelyto get rubbed and half a pound of dried orange peel,
off before attention is attracted to it. All with three pounds of refined sugar; add this to
copper vessels should be examined time five

gallons of the best gin,and let the whole
every
they are used ; the inside and the covers remain together two weeks, when it will be
should be kept well tinned, and no food should ready for use. Dilute with water to the taste.
be allowed to remain in them any longer Ginger Cordial. Take .-Whiskey, I gall; "
than is necessary for preparing it for the ginger,^ lb ; currants, 4 lbs ; bitter almonds, 2
table. oz ; lemons, 3 ; sugar, 5 lbs.
CORDIALS. " For those of commerce see gallon of^ good whiskey, add
To a half a
under their respectivenames, or under LIQ- pound of bruised

UEURS. ginger, four pounds of red
or white currants, two ounces of bitter almonds,
Anise-seed Cordial. " Take: " Oil of anise- the juiceof three lemons and the rind of one.
seed, Yi oz; refined sugar, 2 lbs; rectified spir-
its, Let it stand ten days ; then strain it twice, add
4 gals.; alum, 14 oz. Mix the several gredients
in- five pounds of white and bottle it for
sugar,
; bottle and seal. use.
Blackberry Cordial. Take .--Blackberries ; Quince "Cordial. ; French

7a/{r^ .--Quinces "
sugar ; cinnamon ; brandy, or whiskey. brandy; sugar; bitter almonds, or peach ker-
nels
Place blackberries in a kettle over the fire, ; cloves.
with a very small quantityof water in the tom
bot- Take ripe quinces,wipe off the fur,and grate
of the kettle. Let them boil until quite them Press
fine. out the juices of the pulp
soft,and then strain them through bag a until through a strong cloth,and to each quart of the
the juiceis all extracted. Put the the juiceon juiceput two thirds of a quart of French brandy,
fire again,sweeten to the taste with white a pound and a half of white sugar, a hundred
sugar,
and throw in a little bag of stick cinnamon. bitter almonds, or peach kernels, and a dozen
After it has boiled about half an hour, take it cloves. Put it in a stone pot, cover it tightly,
off, and stir in brandy or whiskey enough to and keep it a week in a warm place; then skim
make it as strong as desired ; then bottle it,and and bottle it, and let it remain a year before
seal the bottles with wax. This makes using it.
a very
pleasantand invigoratingdrink. Peach Cordial. " Take .--Peaches ; French
Caraway Cordial. " of caraway,
Take :-0\\ brandy ; sugar.
J^ oz ; sugar, 2 lbs ; rectified spirits,4 gals; oil ripe,juicy peaches, wash
Select and wipe
of cinnamon, 5 drops ; oil of orange, I drop ; oil them to gash them to the
get off the down, and
of lemon, 1 drop ; alum, ^ oz. stone. Put to each peck of peaches a gallon
Put three eighths of an ounce of oil of cara-
way, of French brandy, and cover them up tighdy.
and two pounds of sugar into four gallonsof Let the whole remain two months, then drain
rectified ; add five dropsof oil of cinna-
spirits mon, the brandy off the peaches, add enough cold
one drop of the essential oil of orange, water to render it of about the strengthof good
CORDUROY CORN 125
white wine, and to every tlirce gallonsof it put till the inmost
covering is reached ; turn this
four pounds of wliite sugar. Stir up well ; back and
carefullypick off every thread of silk ;
let it stand a couple of days, stirringit well then put tliem into a boiler with only enough
each day ; then turn it into a wine-cask, close hot water to cover them, in which atablcspoon-
tightlyand draw as wanted. ful of salt has been dissolved, and cover the
CORDUROY." .'\ thick cotton stuff,ribbed boiler closely; cook from ten to fifteen mmutes
or corded, the projectingpart having a pile for young and tender corn, while twenty min-
utes
like velvet. It is very strong and durable,
and ought to cook sufficiently
any sweet corn
much used for men's clothing. The best kinds that is fit to be eatengreen. Serve in a covered
are twilled. dish, or cover closelywith a napkin.
CORIANDER." This annual plant,of East-
ern Some prefer to have the corn cut from the
origin,is cultivated in this country for its cob while hot and seasoned with butter,pepper,
seeds, which highly aromaticare and pungent, and
salt,before it is sent to the table.
and form one of the
less agreeablespices: they Dried. Corn for drying should be picked "
are employed in cooking for flavoringcakes, etc., early in the morning, husked and cooked at
by the confectioner for incrusting with sugar, once, shaved thin with a sharp knife,and dried
and by the druggist in medicine. Its leaves as rapidly as possible,either in the oven, in a
are also sometimes used in soups and salads. drying-rackor chamber, or, better still, under
CORN. The "corn"
" of America is In-
dian a hot-bed sash. If properly managed, it can
corn, or maize, and its use here is more often be thoroughly dried in a singlefair day,
extensive than in any other part of the world. and this is very desirable,as no fruit or ble
vegeta-
Ground into meal after it arrives at maturity, deteriorates so much by exposure as green
it makes excellent bread corn. Grated green corn can also be dried,
and enters into a tude
multi- but it requireseven greater care, as it is best
of dishes ; but these not to scald it beforedrying. Dried corn pack-
ed
are treated of in their away in a dry place,can be kept through the
appropriate places, and winter ; and when subsequently soaked out in
we shall confine ourselves milk-warm water it can be used for most
poses
pur-
here to the green corn as well as freshlygrated.
when
prepared and eaten as a Fritters. "
Grate the corn, or having scored
vegetable. There are
every row of grainslengthwise,cut off the mere
many varieties of this,of outer part, then push out the cream and kernel
which the sweet corn is with tlie back of the blade. To the corn cut
considered best for ing
boil- from twelve add
largeêars, two well-beaten eggs,
; and of this even tablespoonfuls
quality three of flour,and salt to
there are kinds, the taste.
several Mix well and drop in hot lard a
Indian Corn.
caused from peculiar cul-
ture, fourth of an inch deep. When browned on one
soil,or climate. To raise,it should be side, turn the other.

planted in garden soil as soon
good as the Muffins, etc. Very nice muffins can be made "
frost is well out of the ground, and at intervals, with one part grated corn, one part water, and
until July 1st; putting three or four grains in two parts of wheat-flour or oatmeal ; or it may
hills,three feet apart each way. It is
necessary be baked in a covered spider. Griddle cakes,
to keep the ground free from weeds by frequent biscuit,and other dishes, can be readily contrived
hoeing. by an intelligent cook.

Green corn appears in the southern markets Roasted. Green corn can be roasted by "
about the ist of June, whence it is brought placing it, properly husked and silked, on a
north; in the Middle States it is ready for gridironover a bed of coals, and turning it frequently.
use by the middle of July in favorable sons
sea- A better way is to open the husks,
; and in the New England States about pick off all the silk,replace the husks closely,
the I St of August. By a succession of crops and then bury the ears thus protected in hot
it continues to be soft and good until the middle wood ashes. In either case care must be taken
of October, and sometimes later. Green not to scorch it,as the scorched portions are
corn, as found in the markets, has generally indigestible.
been plucked too young; it should at least Ste-wed. To a quart of corn, cut as for Frit- ters, "
have attained its full size of kernel, and is never add half a pint of rich milk, and stew until
unwholesome if used then. It also soon rioratescooked
dete- in a covered tin pail placed in a kettle
after it is gathered. If possible it two-thirds full of boilingwater. Cover the ket-
tle
should be eaten the same day it is picked ; by and allow about two hours, removing the
the second day it inevitablyloses much of its covers occasionally to stir the corn. Ten
flavor,and, moreover, becomes difficult of di- minutes
gestion. before serving add salt,white pepper,
If any is to be kept over twenty-four and two or three ounces of butter.
hours, it is better to shave it off and cook it ; n. (With Tomatoes.) "
Cut the corn from the
that is, if there be ice to keep it on, for when cob and put it with an equal quantity of toes
toma-
cooked it readily.
sours that have been sliced and peeled ; stew
Boiled. Boiling on the cob is the simplest these together for half an hour ; then season
"
to
of cooking
way corn, and, all thingsconsidered, taste with salt and pepper a very little sugar "
the best. Stripoff the outer husk of the ears also be added ii the sweetish flavor is
may
126 CORNS COUGH
liked : stir in a liberal piece of butter ; simmer I impede abdominal breathing. Of course such
the whole togethera quarter of an hour longer. an unnatural mode of dressing is injuriousat
Serve in a covered dish. (See Succotash.) best " curvature of the spine being a common
CORNICE." Curtains.)
(6"(?^ result ; but when
tightlylaced, as they gen-
too erally
CORNS " are always caused by the pressure are, they compress the lungs and heart,
of tightboots and shoes, the friction of loose thus impeding the vital functions of respiration
and unyieldingones, or badly fitting stockings.and circulation,and producing debilityand not
The preliminaryto any permanent cure must infrequentlythe moat terrible organic diseases.
be the removal of the cause ; no foot can be Corsets should always be made to over
pass
unless a proper shoe is and derive support from the shoulders ; and
kept free from corns
worn, without the ridiculous high heels which the metal plateor busk up the front should be
are a prolific source of other troubles besides dispensed with entirely. It is a great improvement
this minor one. This being attended to, the also to use a silk cord, instead of cotton
corn can be easily eradicated. All that is necessary or linen, for lacingthem.
is to soften it by soaking the foot in COSMETICS. This term is usuallyapplied
"
warm water, and then remove itwith the finger-

nail, to substances used for the purpose of beautify-
ing
or a needle, blunt knife,or file of steel,or the skin. They may be divided into two
the corn is of long stand-
ing, kinds : those which injurious and even
pumice-stone. When are
however, it is sometimes necessary to resort dangerous by reason of some of the ingredients

to severe measures. In such a case soak it in of which they are reallycomposed ; and those
carefully with a
warm water and pare it down which, though harmless in themselves, are ly
high-
knife then the cut surface slightly, injuriouswhen applied to the skin,because
sharp ; soap
take a bit of lunar caustic,and gentlytouch the they arrest that insensible perspirationthrough
twice ; after a the the temperature
soaped and cut surface once or
pores by which of the body-
little time, wipe off the soap, and apply a small is preserved and a large part of its refuse matter
bit of diachylon plaster, spread either on linen thrown off. Under the first class fall near-
ly
leather. In a few hours the tenderness will all those French preparations,so often used
or
subside, and the surface,where touched by the in the toilet,such as Pearl-white, beriise, Rouge,
caustic,will be brown or blackish and the pressure and the like ; these are never composed of the
Be
of the shoe can be very well borne. harmless materials which are claimed to be ployed,
em-
apply the caustic beyond the and in Rouge arsenic repeatedly

has
careful not to
horny spot. In very obstinate corns a surgeon been detected. The least objectionablearticle
should be sought. The operationfor removing used as a cosmetic is the mi.xture of hydrated
corns is painless, bloodless, and brief; and it o.xide of bismuth with the subnitrate of the
will be effectual if the excitingcauses be after-
wards same magister of bismuth.
metal, known as the
avoided. The fenestrated corn plasters Applied to the skin, its only injuriouseffects
sold by the apothecaries are to be recommend-
ed. to be the interruption of the insensible
appear
Cook's Infallible Corn Remedy has proved perspiration referred to above, which after long-
of great service to the writer and many of his continued use produces a tendency to clammi- ness
friends. ; a slight nausea, too, is sometimes enced
experi-
For soft corns, between the toes, dissolve a in consequence of its use, accompanied
of the size of a bean, in an
piece of ammoniac, with spasms and flatulence. It has the disa-greeable
ounce of warm water, and apply hot. quality,however, of turning black on
CORPULENCE. {SeeBanting and Diet.) the face when exposed to sulphurettedhydro- gen,
CORROSIVE SUBLIMATE PoiSON." a gas frequentlymet with in badly-ventila-
ted
Symptoms: Intense pain in the bowels and rooms, and, indeed, everywhere that gas or
stomach, with vomiting and diarrhoea. ment:
Treat- sewers exist. The perfume of onion also has
Mix the whites of twelve eggs in two a tendency to turn it black. There is nothing,
in mind, that can reallybeauti-
fy
quartsofwater, and give in the largestpossible it must be borne
the skin except bathing,exercise, and a reg-
draughts every three minutes tillthe vomiting ular
occurs. Flour and water will answer, though compliance with the laws of health.
not so sure as the above; and warm (See Constipation.)
water, COSTIVENESS.
swallowed copiously,will help when (See Clothing.)
nothing COTTON.
else is in reach. Tincture of Peruvian bark is COUGH. A cough is merely the symptom "
agood remedy. Also milk, eithersweetorsour. of some other disease, and gives warning of
A bi-chloride of mercury, often used in danger. It should never be doctored as such,
medicine for cutaneous and other diseases, but its treatment must depend on the disease
and in the household for destroyingvermin. by which it is caused. When it is aggravated
it is violent poison,corrod-
ing by constant titillation in the throat relief
Taken internally a a
the parts with which it comes by dissolvinga bit of hoarhound

in contact. may be had
CORSETS. As usuallyworn,
"
corsets have or lemon candy in the mouth and swallowing
the shoulders, and the saliva. A pinch of salt dissolved the
no support from quently
conse- on
the entire weight of the dress, petticoats, tongue is also good. When the cough is
etc., restingupon or above them, presses upon simply the accompaniment of a cold, the following
the hips and abdomen, and this in such a way is a good remedy : Mix eight lea- "
as to disuse and weaken some of the most im- spoonfuls of molasses, forty of vinegar, two
portantsupportingmusclesoftheabdomen.and of antimonial wine, and four drops of laud-

COUNTERPANE. COW 127
teaspoonfulsat night and nostrils flexible and expanded face long,

anum ; take two one ;
in the morning. slender, and dishing; cheeks thin ; eyes full,
When a child has a cough as an ment
accompani- mild, and prominent ; horns delicate and waxy ;
of a cold, quitesmall doses of syrup of long, thin, lively ear, with the inside of an
ipecacuanha are usually very good. To a orange color ; neck thin and small at its junction
child only a month or two old, the syrup of with the head ; deep chest,but not too
tolu may be given in doses of one-fourth of a heavy before ; back level and broad ; well
teaspoonful,in a teaspoonful of water, every ribbed ; bellylarge; low flanks ; wide thighs,
three or four hours. When the child is older, but thin ; short legs,and standing well apart ;
say three but under si.K months, use the syrup large milking veins ; loose, capacious udder,
of ipecacuanha, but of this only three to five coming well out behind ; good teats ; loose,
drops in a teaspoonfulof water, once in three mellow skin, of a deep yellow; and a fine,
or four hours. From the sixth to the twelfth thick coat of glossy hair." But these de- scriptive
month, five to twelve drops may be given ; and indications will be of little or no use
during the second year from a fourth to a to a person inexperienced in the purchase of
half teaspoonful. When these doses cause cows; and it is best to have the selection made
vomiting,let a longer interval elapse between by some one skilled in the matter, in whom
them. For children that are over two years confidence can be placed. In order to make
old, nothing is better than the old-fashioned sure of obtaining a cow that will continue in
"
brown mi.xture," which is made thus : Take milk a long time, it is best to buy one
" with a
of powdered gum arable,two drachms ; extract calf from a fortnightto a month old. It is a
of liquorice, two drachms ; boilingwater, four common trick, in offering cows for sale, to
ounces (one gill).Dissolve the gum arable leave them unmilked, in order that their distended
and liquorice in the water, and add of wine of bags may impose on the buyer. It is
antimony, two drachms (two teaspoonfuls), and never safe to buy a cow that has been jected
sub-
of laudanum, twenty drops. The medicine to this treatment.
should be
thoroughly shaken up before the A may have her first calf when
cow between
dose is poured out. Half a teaspoonfulmay two and three years old. The average time of
be given every three hours to a child under gestationis from 40 to 41 weeks ; though they
four years, and may be increased to one sometimes
spoonful,
tea- go only 34 and occasionally overrun
given with the same interval. For 44. A dry, unoccupied stall or yard is best for
an older child,a correspondingly larger dose her to calve in ; and if there
is any serious de-
lay
may be given ; the proper quantity may be or difiiculty
in the birth, she may be assis-
ted
judged of from the fact that the dose by placing the foetus in the right position,
for an
adult is tablespoonful. This
one and
gently pulling it with every throe of the
mixture will
not keep well in a warm place,and tities dam.
small quan- When, from neglect,a calf is dropped
should therefore be made at once. in the yard or field,there is great danger of its
COUGH-CANDY. (See Candy.) perishing(and this may imperil the life of tlie
COUNTERPANE. (To deau.)" White ton
cot- cow). Should this happen, and the mother
counterpanes should be washed in a large take cold (which may be known by her shiver-
ing
quantity of strong suds twice over, scalded, and refusingher food),she ought immediately
and then rinsed in clear cold water ; on no to be driven into a warm place, together
account
wrung, but carried to the dryingground with her calf, and fed with a warm bran mash
in a washing-tub and spread out over the line. and a little hay, and should not be suffered to
Before they are thoroughly dry, they should drink coM water.
be folded quitesmooth and flat,and left in that Before the calf has drawn all he wants at
state for ten or twelve hours, after which they morning and evening, the bag should be
should be opened and aired, to get rid of the quickly and thoroughlyemptied of all the milk.
musty smell. If strong and vigorous, the calf is the best
COW. In the followingobservations
"
we doctor for garget or caked bag. He may be

confine ourselves to treating of cows intended allowed to suck or not, at the option of the
for the domestic dairy. Cows be bought owner; but if the cow is to be dry-milked," "
may
at any of the markets or fairs throughout the the calf should be separated from her as soon
country, and cost from 60 to 125 dollars. It as he is able to stand up. The cow should be
is importantin selectingone that she should stinted in her food for two or three days, and
be a good milker, and in healthycondition, not fed Avoid fat in a breed-
ing
freelyfor a week.
though if a rich milker she may be very lean. cow. Too high feeding is the cause of
Indeed, this is a good sign,if the cow is evi-
dentlymilk fever, caked bag, and a host of evils;
vigorous and is in'fuUmilk" Vindicates and very poor feed,except at calving time, is
that she secretes fat with the milk rather than almost equallyobjectionable.
in the flesh. By way of suggestion on these A cow should be dried off at least for two
points we quote from Mr. R. L.Allen's treatise weeks before calving,and the milk should not
on Domestic
"
Animals." He says : "There be used by the family until four days after the
certain points in a good milker
are that can event. Always see that the calf ge'ts the first
hardly be mistaken. She should be descended milk of the cow.
from the best milking stock the
; her head should Diseases. Many cows are lost from "
be small or of medium size,muzzle fine, and want of knowledge how to treat certain diseases
128 cow
to which they are liable,so we include here Milk Fever is caused by cows being in Iiigh
such remedies as can be easilyapplied,and condition at the time of
calving; it can almost
are likelyto prove effective. always be avoided by keeping them in rate
mode-
Caked Bag may be removed
by washing feed and flesh. To cure, bleed freely,
with warm water frequently; poulticethe bag six to ten quarts then give from to
say ; one
with belladonna leaves poultice ; in bad cases one and a half pounds of Epsom salts,to be
wash with a weak solution of carbolic acid. repeated in half-pound doses si.x hours
every
Choking is usually caused by a root ting till the
get- purgatives
cow purges freely. When
stuck in the throat. If within arm's are tardy in their action an injectionof warm
length,it may be removed by the hand. Or water and soap should be given. Only bleed
pour down the throat a pint bottleful of soft in early stage, keep the animal moving every
soap, mi.xed with sufficient hot water to make 20 minutes, and give drenches.
it run freely. Should this fail to remove it, Scoter, or diarrhcea,may be cured by giving
tie up the fore-leg with a small cord close to any of the fixed oils I pt, or an ounce of
the body, and give the cow a sudden start with powdered chalk, nurse well and give good food.
a whip. You may pass a small smooth rod Diarrhcea is caused by the presence of an
easilydown the animal's throat,insertingfirst irritant in the stomach, which must be removed.
a piece of wood o in its mouth, and Sore Teats may be cured by rubbing them
keeping the rod pressed back of the wind-pipe. with goose oil,cream, or new milk. Or wash
Garget is an intense form of caked bag, and the bag and teats with warm water, and apply
shows itself in hard bunches on the udder. the ointment : melt together one ounce of yel-
low
Bleed the cow, give a large dose of Epsom wa.x and three ounces of lard,and when
salts,and wash the udder as in caked bag. cool rub in a quarter of an ounce of sugar of
Hoof Ait is indicated by lameness,fever,and lead, and a drachm of alum finelypowdered.
a soft swellingjust above the hoof. In all Warts are of two kinds : the first, on the
these cases treat with carbolic acid and keep outer skin, may be removed by rubbing with
the hoof clean. camphorated olive oik The other kind penetrate
Hoven is a temporary ailment, caused by into the flesh and may be removed by
eating too freely of fresh and generally wet a ligatureof fine thread or silk ; tie it tightly
clover,or other succulent food. It is known round the wart, and it will fall off in a few
by the swellingof the paunch, and difficulty of days.
breathing,and unless speedilyrelieved,suffocation Wottnds. In simple wounds always catch the
and death will ensue. The paunch is full skin together with two or three stiches,having
of gas, caused by the decomposition of the food. first well cleansed the part. Then place over
In the earlystages, when not too severe, it may this a small rag wet with water only,with i or
be cured by any of the followingremedies : A 2 drops of carbolic "
acid ; over this place some
pint of gin poured down the throat. From one India rubber or oil silk,the object is merely
to two pints of lamp or other oil. Strong brine. to exclude the air and prevent decomposition.
A tablespoonfulof hartshorn in a pintof water. Dry earth is useful in cases where there is a
A wineglassful of gunpowder, mi.xed with cold great discharge of matter.
lard and forced in balls into the stomach. A Food. The modes of feedingcows "
are nically
tech-
teaspoonful of unslaked lime, dissolved in a divided mio grazing, or feedingon grass
pint of warm water, shaken and diately. in the fields ; soiling,
given imme- or giving them green food
A pint of tolerably strong ley. By far cut and taken into the house ; and stall-feeding,
the best treatment of Hoven, however, is half which is confined chieflyto hay and grain,
an ounce of carbonate of ammonia, in a pint of together with succulent roots, either raw or
cold water "
or pour cold water over the back ; steamed. Notwithstanding all that has been
when very bad cases occur, puncture with a said concerning the good qualitiesof certain
trochar or knife, half way between the last rib roots and artificial grasses, experience has
and the hip and four inches from the spine, to shown that no food is comparable to good natural
let out the gas. earlypasture for milch cows; for not only
Mange or Scab is denoted by the mal
ani- does it yielda greater quantityof milk, but the
rubbingthe hair off the eyes and other flavor of grass butter may always be distinguished
parts ; the skin is scaly or scabby, sometimes by its superior richness and delicacy,
appearing as if covered with large seed-warts. from that made of milk produced by feedingin
Wash the skin with soap and warm water, and the stall. Roots of all kinds, as carrots, pars-
nips,
rub the spots with a mi.xture of sulphur and lard. mangel-wurzel, and potatoes are excellent
When the skin is cracked take one pound of food for cows, as also are and cotton-seed.
peas
sulphur, a of
pound of resin, two
quarter a Turnips are much used, but unless fed immedi-
ately
ounces of mercurial ointment, and one pint of after milking,they impart a disagreeable
linseed oil ; melt the resin and warm the oil, flavor to the milk and butter. In the winter, to
and when partly cooled, stir in the sulphur ; keep cows in the best condition for milk, they
when cold add the mercurial ointment, mixing should have abundance of hay (clover-hay is
all well. Rub this thoroughly with the hand best),and cut up, thoroughly soaked
cornstalks
on the affected parts. Mange is in all animals in water for half
day, and then sprinkled with
a
a parasiticdisease. Wash'with a solution of corn-meal; oil-cake is good. The amount of

carbolic acid of meal alone, in Idrge
i to 20 or i to 30 water. may vary; but corn-meal
COWPOX CRACKNELS 129
is too heating. Common

quantities, salt is much Boiled. Crabs must be put on the fire with "
relished and, when added in moderate

by cows,
tlie water cold; if put into hot water, tlieyhave
to their food, is said to improve tlieir the extraordinaryfacultyof
"
quantities shooting their "
milk as well as their general health. claws, which spoils tliem. Heat gradually,and
The best time to feed cows is as soon as boil half Then
an hour.
put them in a dish,
daylightin the morning, at noon, face downwards, dry.

possibleafter to
and a little before sunset, leaving sufficient Cold Dressed (or Deviled) Crab. Open "
intervals for them to lie down and ruminate. boiled crabs by raisingthe body from the shell
to should be of the without breaking the latter. Carefullyremove
The water given cows
it the gillsand
purest kind, and they should have access to other uneatable parts. Pick all
at all times, or have it frequentlyoffered to the wliite meat from the claws and body ; do
them. Some stirringa handful of the
recommend same with what is good of the inside,i.e.,
corn or draught
oat-meal occasionally.
in each
Milking." This is an important operation,

and unless it is properlydone, not only will a
reduced yield of milk be the result but the
cow herself will be spoiled. It is best to milk
twice a day, at intervals of about twelve hours,
though if a great given it pays
deal of milk is
to milk three times a day, as nearlyas possible
eighthours apart. In milking,sit with the left
knee close to the rightleg of the cow, the head
pressedagainsther flank, the left hand always Dressed Crab.
ready to ward off a kick, which the gentlest
cow may give almost without knowing it,if her the white and yellow curd and the coral. Chop
tender teats be cut by long nails, or if a wart these tolerably fine ; mix them together, season-
ing
be hurt, or her bag be tender. Put the fingers with oil,vinegar,mustard and pepper ; then
round the teat, close to the bag ; then firmly return them to the empty shell, wliich must viously
pre-
close the forefinger,immediately squeezing have been cleaned, and send to the
with the other fingers.The forefinger prevents table garnished with sprigs of fresh parsley.
the milk from flowing back into the udder, Accompany it with rolls and butter.
while the others press it out. A cow must be Hot Dressed (or Deviled) Crab. Pick and "
strippeddry every time she is milked or she prepare the meat as before, adding bread-crumbs
will graduallydry up. Moreover, not only will and pounded mace grated nutmeg to the sea-
or soning.
the quantityof milk be diminished, but the qual-

ity Warm the wliole gentlyin a sauce-pan ;
will also be inferior : the first of the milk replace it in the crab-shell ; sprinkle bread-
crumbs
is poorest, and it gradually becomes richer over the top, and brown in a hot oven.
until the last drainincrs of the udder are nearly Serve as soon as browned.
as rich as cream. Never stop while milking, Plain. " Crab allowed to stand until it is cold,
as this may cause some cows to hold their then opened and with its claws cracked, panied
accom-
up
milk. with a little fresh salad, is as agreeable
COWTOX. " ^The disease caused by nation. and
vacci- wholesome a way as any ofservingit.
It is in the vast majority of cases Salad. Crabs a " make perfectsalad. Use
nothing more than a slightfever which lasts Mayonnaise dressing. See Salad.
while the pustuleis in its most inflamed stages, Soft-Shell Crab. Pull off the spongy stance
sub- "
and requires no specialtreatment. In those from the sides and the sand-bags;
few instances where vaccination causes a lent wash
vio- carefullyin cold water, and wipe dry.
fever it is generallycomplicatedwith some Put them into a pan of hot lard or butter, and
other causes, and cannot be treated without fry them to a light,crisp brown. If lard is
medical advice. used, a little salt must be added ; butter is salt
CRAB. Though popular as lobsters, enough. Serve
" not so hot, garnished with sprigsof
crabs are among the most pleasantlyflavored green parsley. This is a delicious dish.
fish of their class. They are in season from CRACKERS. " Rub six ounces of butter
June to January,but are considered
pounds of sifted flour ; dissolve one
to be more into two
wholesome in the cold months. The middling teaspoonful of saleratus in a wineglassfulof
size,when heavy, lively, and possessed of large milk and strain it on the flour ; add a teaspoon-
ful
claws, are the best and sweetest ; if light,
they of salt,and enough milk to enable you to
are poor and watery. When crabs are stale, roll the dough out. IJeat it with a rolling-pin
the eyes look dead, the claws hang down, and for half an hour, roll it out thin, cut into cakes
there is no muscular activity; in this condition with a tumbler, and bake in a moderately quick
they are not fit to eat. The female is consid- oven till crispand hard.
.ered inferior to the male, and may be guished
distin- CRACKNELS. " Beat up thirteen eggs with
by the claws being smaller, and the a quarter of a pound of powdered loaf sugar
which three
apron, appears on the white or under untd they are quite light; then stir in
side, larger. Soft-shcH Crabs are deemed a pounds of flour and a "quarter
of an ounce of
great luxury; but they must not be kept over sal-volatile reduced very fine powder.
to a
night,as the shells harden in hours.

twenty-four Mix these well togetherand roll the paste out
9
CRASH CRESS 131
pulldry like muslin. China crapescarfs,if the "
sugar, pounded fine. Mix these together

fabric be good, can be washed as frequentlyas thoroughly; set them over a slow fire,stirring
may be required without injuringthem. Make constantly the same way ; when warm, put
a strong lather of soap and water, suffer it to in the rind of one lemon, peeled very thin.
cool ; when cold, or nearly so, wash the scarf When it thickens well, remove the lemon
quicklyand thoroughly,and dip it immediately peel,and take the cream off the fire. On no
in cold hard water in whicli a little salt has account must it be allowed to boil. Serve in
been thrown (to preserve the colors);rinse, custard-cups,or glasses.
squeeze, and hang it out to dry in the open air, Orange Cream. "
Made same as Lemon.
when the more rapidly it dries,the cleaner it Tea Cream. "
Take :-WC\k, i qt ; green
will be. tea, 2 oz ; cream, eggs, yolks of 0.
i qt ;
CRASH. " A kind of coarse linen cloth, Pour a quart of boilingmilk over two ounces
much used for towels, tablecloths, and the of green tea in a teapot ; put the lid on, and
like. It comes of various qualitiesand kinds, let it stand on a moderately hot part of the
some being figured and closelywoven, very stove for a quarter of an hour. Then pour off
while others are flimsy.
coarse and the milk ; mix it with a quart of good cream ;
CRAZINBSS. [See Insanity.) stir in the yolks of six eggs, well beaten;
CREAM. " To procure the largestamount sweeten to taste ; and thicken over a very
of cream, the milk should be placed in very gentle fire,stirringall the time. Serve as
shallow pans, never more than three inches before.

deep. Twelve hours in summer, and twenty- Whipped Cream Whip one quart of thick "
four winter, will be sufficient time for the cream

in until it is stiff, taking care that it is not
milk to stand for "creaming," though it may overdone, as it then would produce butter.
often be kept longer with advantage. Three When the cream is whipped, add one ounce
quarts of reallygood milk will produce about a of clarified gelatin,five ounces of powdered
pmt of cream. The cream should be removed sugar, one wineglass of brandy, one spoonful
table-
with a perforated skimmer which has been of essence of vanilla,and the yolk of
dipped in cold water to prevent the cream, one egg. Carefullyrub a mould with the oil
when thick, from adhering to it. It should be of sweet almonds ; pour the cream into it,and
kept in a deep covered disii in a cool place, set it away on ice. When about to turn
serve,
where the temperature is uniform. The sistency
con- it out on its
dish, ornament the base with berries,
rasp-
of cream increases by exposure to strawberries, apricots,greengages, or
air. In three or four days it becomes so thick peaches, or any bright,clear-colored fruit lies.
jel-
that the vessel which contains it may be ed
invert- This cream is used for the of
purpose
without it.
spilling In eight or ten days garnishing Charlotte, Chantilly cake, gues,
merin-
more it becomes a soft solid,and its surface etc.
becomes tough ; it has now no longer the CREAM CHEESE. {See Cheese.)
flavor of cream, but has acquired that of cheese. CREAM OF TARTAR." Cream of tartar is
This is the process for making cream cheese. usuallysold as a powder, but in this state is
{See Cake and Ice Cream.) almost always adulterated with chalk, clay,
Artificial Cream. (To eat with stewed fruit sand, or flour. It is best therefore to
"
gypsum,
or tarts.) Take .--Fresh milk, i pt ; sugar, i buy it in the crystallineform in which it is ceived
re-
tablespoonful; eggs, yolks of 2. from the French manufacturers ; it can

Put a pint of new milk into a saucepan, add be pulverizedat home in a mortar or piece of
a tablespoonful of sugar, set it on cloth. Keep it tightlycorked in
a very low a glassjar or
fire,or the hot iron plateof a cooking-stove; bottle.
break into it the yolks of two eggs, and keep Beverage {creatnof tartar). Pour "
a pint of
stirring, always one way, until it becomes as boilingwater on two teaspoonfulsof tar
cream-tar-
thick as ordinary cream. It must never reach ; sweeten to taste, and flavor with lemon
the boilingpoint.
peel. If this is too acid, add more boiling
Coffee Cxssxa.-Take .--Cream, 3 pts ; ground water. This is a refreshing summer
very
coffee,2 dessert-spoonfuls ; eggs, yolks of 8. drink.
Into three pints of spoonfuls
dessert-
cream, put two CRESS. " There are several species of this
of ground coffee, and sweeten to pleasantlyflavored and aromatic herb the shoots
taste. Boil it for half an hour; then let it of which are much used as a salad. The most
stand to settle. Pour off the from the is the which is found in
cream common water-cress,
coffee-grounds,and stir into it the yolks of abundance fresh,clear streams,
on the banks of
eight eggs: then simmer slowly until the from March until May, and again from Septem-
ber
"whole is of the consistency of thick boiled to November. {See Water Cress.) An-
other
custard. Serve in cups glasses,hke cus- kind is called
or tard. garden-cress,or pepper
grass, which is also eaten as a salad when
Iiemon Cream. 7"z^^ .--Eggs,3; lemons, It has pleasant,refreshing,pungent
a
"
young.
2
3 ; water,
or 3/ pt ; loaf sugar, yi lb. taste, and is abundant during the springmonths.
Beat up well the whites of three this
eggs and the A third species is called the winter-cress j
yolk of one, and stir them together; add the is a much larger plant, which grows about
juiceof two large lemons or three small ones, hedges, and the young leaves are used as a
half a pint of water, and half a pound of loaf salad duringthe greater part of the year. The
132 CREWEL CROUP
flavor of this varietyis very pungent and ing.

bit- sweetbread in small neat dice, 3 ozs of mush-
rooms,
Still another species is called Indian- and I oz of red tongue in dice also ;
cress ox nasturtium. {See Nasturtium.) then incorporatewith j-pint of reduced alle-
CREWEL. " A kind of woollen yarn very mande sauce ; season with nutmeg, white
slightlytwisted. It comes in every color,and pepper, and salt ; i tablespoonfulessence of

is used in several embroidery.
kinds of anchovies and a piece of chicken glaze.
CRIMPING. "
of producing a
The Br"ad-crumb
process them in the usual manner, and
kind of plaitingor flutingon frills or ruffles. fry theni in hot lard until they are of a light
It is done by a machine with two grooved roll-
ers, brown.
the lower of which is heated by a cylin-
drical Rice Wipe clean, in a dry cloth, seven
piece of iron made red hot and inserted ounces of rice,put it into a clean stew-pan,
in it. The crimping is performed merely by and pour on it a quart of new milk ; let
putting the ruffles between the rollers when it swell gently by the side of the fire,and stir
they have become hot, and turning the handle. it often that it may not stick to the pan, nor
CROCKERY. {See Earthen-ware.) burn ; when it is about half done, stir to it
CROCUS. The only kind of Crocus known
"
five ounces of powdered sugar, and si.x bitter
to our gardens is the early blooming spring almonds beaten extremely fine ; the thin rind
bulbs. These are hardy little plants. Plant of half a fresh lemon may be added in the first
them two inches deep, in a sunny spot, about instance. The rice must be simmered until it
the first of October, either by themselves or is soft,and very thick and dry ; it should then
border. Enrich the soil with liberal be
as a a
spread on a dish and left until cold, when
quantityof well-rotted cow manure and enough it is to be rolled into small balls,which must
pure sand to make it rather loose. Just before be dipped into beaten egg, and then covered
the ground freezes up, a good coveringof coarse in every part with the finest bread-crumbs.
manure and straw should be spread over the When all are ready,fry them to a lightbrown
bed. In the spring rake off the straw, the in fresh butter, and dry them well before the
bulbs will be found well up, the white stalks fire, upon a sieve reversed and covered with
will soon turn green, and an abundance of a soft cloth,or with a sheet of white ting-paper.
blot-
very
bloom will follow. As winter approaches, Pile them in a hot dish, and send
cover them as before ; they will bloom year them to the table quickly. (See Lobster.)
after year. CROUP. "
This most dreaded of all the eases
dis-
For blooming in the house the crocus is only to which children are liable, requires
valuable as an early flower, its blooms being immediate attention, for if neglected it may
fugitive ; a few, however, planted with other destroy life in one or two days. It commences
bulbs, produce a pretty effect. The soil for with hoarseness and a short dry cough, which
them .should be one part loam, one part sand, in a few hours becomes husky, and the cry
and water should be sparinglygiven. As soon hoarse ; then the cough becomes peculiarly
as the flowers fade, and the tips of the leaves metallic,or "brassy," as it is called; the difficulty
begin to turn yellow,water should be gradually of breathing quickly increases, and soon
withheld, and the bulbs thus dried off. Whg n becomes very distressing,
the child seems to
dry, the earth should be carefullyshaken off, fightfor breath and to requireall its strength
and the dry bulb put away for the ne.xt autumn's to force the air in and out of the chest ; the
planting. Some of the choicest varieties of the face is flushed, and the voice and breathing
crocus are : Grootverst, Caroline
"
and Queen make a peculiarcrowing or cooing sound which
Victoria, white ; Scotch, yellow ; David Rissio, it is impossible to describe, but which once
blue; Albion, violet; Grand Lilas, hlac; Sir heard will never be forgotten. Unless the
Walter Scott, variegated; and Othello, very disease is arrested,all these symptoms increase,
dark purple. the difficulty of breathing becomes greater and
CROQUETTES. Take lo ozs of chicken, and the child literally s trangles to
"
greater,
freed of bone and skin, cut into small neat death. Before describing the treatment to be
dice, with 2 ozs of mushrooms, and of

2 ozs
pursued, it may be well to explain that there
ham cut in dice also. Place on the fire i table- are two varieties of croup, one of which is call-
ed
spoonful of chopped shallot, 2 of chopped membranous or true croup, and the other
parsley,I blade of pounded mace, a saltspoon- spasmodic croup. The spasmodic is of the
ful of powdered thyme, white pepper and salt most but fortunatelyis
frequent occurrence,
to taste. Fry these in a satitoir with 2 ozs of a very mild disease, and is seldom, very seldom,
butter; then add li ozs flour; stir a minute, fatal. The membranous is of much more
then add l gillof broth; when it boils add the

rare occurrence, but it is very often fatal. At
mince, and the yolks of eggs 2 ; stir the mix-

ture first it is difficult to distinguishbetween them,
until it leaves the bottom and sides of the and it is because of this that it is wise to seek
stewpan, then pour it on a well-oiled dish to the advice physician
of a as soon as the attack
cool. Form it into any shape desired ; bread-
crumb commences fortunately the spasmodic is rarely
;
in the usual manner ; fry them to a liable to develop into the membranous.
clear yellow in plenty of hot lard, pile them Treatment. " To save a child when taken
up on a napkin, and send them to the table at with membranous domestic remedies
croup,
once. must not be relied on. Night or day send at
Croquette of Sweetbreads. Cut 10 ozs of doctor. Till the doctor pro-

"
once for a comes

CRUMPETS CUCUMBERS 133
ceed in this way: Keep the child in a warm into a buttered bake-pan, let it stand until it
room, and give from half a teaspoonful to two is light,and then put it into the oven ; it will
teaspoonfulsof syrup of ipecac, according to bake in half an hour. Or the batter may be
the age of the child (halfa teaspoonful to a put into tins and cooked like muffins.
child under a year old, a teaspoonful when tween n.
be- 7"a/!v.--Same as before, with a teacupful
one and two, and two teaspoonfulswhen of white sugar added.
over three); if this has no effect, repeat the Take three teacupfuls of raised dough, and
dose every fifteen minutes, and give warm water work into it half a teacupfulof melted butter;
to drink, until the child vomits freely; put the beat together three eggs and a teacupfulof fine
feet into hot water and mustard till the skin is white sugar, and
add them to the dough ; put
red and the chest and well to the it into buttered and bake twenty minutes.
quite ; on up pans
throat place a largepoulticemade of two parts CUCUMBERS. The cucumber, though
"
of oatmeal or bran and one part mustard, and usuallyregarded as a vegetable,is botanically
keep it on till it reddens the skin (which will one of the fruits,and belongs to the order of
be but a short time in a young child). When melons. Almost the only way in which bers
cucum-
the disease is spasmodic croup, the effect of are used in this country is in salad, and
the vomiting is usuallyto loosen the cough and when young, for making pickles; but in Eng- land,
to restore it to a more natural sound ; when France, and Germany, they are dressed
this is done the distress is removed. This for the table in various ways, of which frying
varietyof croup comes on most frequentlyin is one, and are said to be much more some
whole-
the night,the child awaking from its sleep to when thus prepared than when eaten raw.
cough, or even coughing without waking. ter

Af- In cultivation, the cucumber requiresa sunny
vomiting has occurred and the cough ceased, situation,a deep and rich soil, and plenty of
the child often falls asleep at once, and may moisture. The seed should be planted as soon
pass the rest of the night

without further trouble. as the frost is out of the ground, in hills about
The disease, however, is very apt to recur at two feet apart each way. They will grow with
the same time on the succeeding night, and scarcelyany care ; though the young plantsare
this should, if possible, be prevented. During subjectto the depredations of numerous insect
the interveningday the child should be kept foes. The best way to prevent these is to
in a moderately warm room, and be given such cover the plantswith boxes having gauze tops,
medicine as the doctor may direct. The ing
follow- which should be kept over them until the liage
fo-
old-fashioned remedy may do where
nothing is large and abundant. As an earlyveg- etable,
better can be procured : Mix
in a teacup equal scarcelyany other can be as successful- ly
parts of molasses and good strong vinegar; forced in the hot-bed ; but the best sort
let it stand where it will just keep warm, and should be selected for this purpose. Cucumbers
give the child a teaspoonful as often as once begin to make their appearance from the South
every hour. If the breathing becomes heavier in April ; in the Middle States they ripen about
as night comes on, repeat the vomiting and the middle of June, and so continue in the market
poulticingas before. until November, after which they are found

A child that is subjectto attacks of spasmodic in a cured state or pickled. {See Pickles.)
croup should be guarded with unusual care Fried Cucumbers. Pare and soak in cold
"
from changes of the weather, and all those water half an hour ; then cut them lengthwise
influences which are found by observation to into very thick slices, throw them into ice
precede the paroxysms ; and the clothingshould water, and after they have remained ten utes,
min-
be carefully arranged to protect the chest, and take them out and wipe each slice dry
in general to keep him more constantly warm. with a cloth. Sprinkle with pepper and salt,
A child that has survived one attack of mem-
branous roll in flour,and fry to a lightbrown in butter
croup, (a very rare object,because the or lard. This is the best way of cooking cucumbers,
disease is almost always fatal,) should be still and prepared thus they are far more
more carefullyguarded against all these influences.
wholesome than when raw.
There is no advantage in excessive Raw Cucumbers. Select those in which "
anxiety; yet it must be felt,under the circumstances, the middle is yet crisp and hard, pare them
that the child's life hangs on a more well, and cut crosswise in thin slices ;
very
slender thread than that which before sustained dress with salt, pepper, and vinegar, and let
it. At all events, wash such children, and all them stand half an hour in a cold place before
children, once. or twice daily,in cool or cold serving. A little olive or sweet oil may be
water, and rub them warm afterwards. You added for those who like it,and a few slices of
will thus harden them and render them less
mingled with the
onions cucumbers is a great
liable to be influenced by changes of tem- improvement and renders
perature. them more digestible.
Stewed Cucumbers. Pare the cucumbers,
"
CRUMPETS." I. r"z/t"r.-Raised bread dough cut them into quarters lengthwise,take away
3 teacupfuls; melted butter or cream, yi tea- the seeds, and stew them in butter until quite
cupful; eggs, 3 ; milk. tender. removing, sprinklethem
On with salt
Take three cups of raised bread dough and and pounded mace. A portion of the juice
work into it,with the hand, half a teacupfulof remaining in the sauce-pan be thickened
may
melted butter or rich cream, three and with flour and poured over them.
eggs,
enough milk to make a thick batter. Turn it Stuffed Cucumbers. " This is a German
134 CULLENDER CURRANT
dish. Peel
the cucumbers whole, scoop the About mid-summer the ends of the fruit-
ance.
seeds carefullyat the stalk end, and fillthe
out bearing branches should be pinched off,in
cavitywith a stuffing composed of minced cold order to allow the strength of the plant to go
veal, bread-crumbs in small quantity, eggs, and into fruit. But the currant will reward the least
finelychopped lemon peel. Put butter in a degree of attention that can be given to it,and
stew-pan and when it is melted, lay the stuffed is on this account one of the most desirable of
cucumber in it and add a little pepper, mace, the smaller garden fruits. Among the best
and chopped onions ; cover with good broth varieties are Cherry, Red, White-Dutch, and
and stewgentlytillwell done "
say half to three White-Grape. The green currants are much

quarters of an hour. Then take the bers
cucum- sought after,just before they begin to color or
carefullyout of the broth, and arrange grow red, for pies, tarts, etc. They are ally
gener-
them dish. Reduce and thicken the broth in market about the first of July
on a June ; in
by boilingdown ; strain it,and pour while very they ripen,and will then remain on the bushes
hot over the cucumbers. until September, especiallyif covered. (See
CULLENDER. (Sft:Colander.) Cake, Custard, Jam, Jelly, Pies, serves,
Pre-
CUMMLN SEED." The fruit or seed of the and Tarts.)
cummin plant,cultivated in the East from the Dried Currants are imported from abroad,
earliest times. They have a bitter,aromatic and are sold in grocery stores and occasionally
taste, and a peculiarfragrance,and though seldom in the markets. The best come from the Levant
used in this country, enter largelyinto the and the Grecian islands, and the new-dried fruit
composition of French ragouts and other dish-
es. arrives here in December and January.
They are also put into liquors. Raw. "
Select nice fresh currants and stem
CTTPHEA. The most desirable plantof this them carefully ally
liber-
; sprinklepowdered sugar
"
familyfor culture is the little Mexican b. ignea, over the bottom of a dish, put in a thick
which blooms profuselyand
very for a long layerof currants, sprinkle in more sugar, add
time. Plant the seed in June or July in a soil another layer of currants, and continue until
of about three parts loam and one each of sand the desired quantity is prepared. Set on ice
and manure ; it grows about a foot high and is until time to serve. Currants prepared in this
always in bloom. In autumn the plantsmay be way are one of the most cooling and refreshing
potted and removed to the house, where, if of fruits.
watered freely,they will be covered all winter Ste-wed. [See Compotes.)
with a profusion of brightscarlet tubes,tipped Wine (Currant). L Take .--Currants ; water ; "
with a ring of black and white. sugar; I:)randy; alum.

CURACOA. A liqueur first made
"
in the Select ripecurrants, stew them, mash ly,
thorough-
island of that name. A fair quality can be and strain. To one gallon of the juiceadd
made at home by takingthe rind of si.x oranges, two of water, and to each gallonof this mixture
peeling off as thin as possible,without retain- ing add three and a quarter pounds of sugar, a gill
any of the white skin. Put it into a glass of brandy, and a quarter of an ounce of pow-
dered
jar with a cover closing tight; pour over it a alum ; put the whole into a clean cask to
quart each of best brandy and rectified spirits ferment. In March draw off,add another gill
of wine. Let it steep in a warm for night
fort- of brandy to each gallon, and bottle. It will be
place a
; then strain the liquor carefullyaway fitfor use in six months, but improves with age.
from the peel. Melt two pounds of n. Take .--Currants ; sugar ; cream-tartar.
orange
loaf sugar into a wineglassfulof water, and To each gallonof juiceof white currants, add
\vhen nearly cold, pour it into the liquor,stirring three and a half pounds of sugar ; stir them
well. Then bottle it off,and use as quired.
re-
well together, let the liquorstand twelve hours,
{See Liqueurs.') and then pour it into a clean wine-cask, adding
CURD. {See Cheese.) six ounces of cream-tartar {powdered ) to each
CURRANT. There "
are several varieties of ten gallons,and mixing it well. Let it ferment
this well-known garden fruit,but the chief three months, covering the bung-hole with a
division is into red and black currants. The tile ; then bung down closely,and leave the
latter is of a different speciesfrom the common spile-pegrather loose, examining occasionally
currant, not having the same flavor,but a flat for six months, when it may be bottled. This
and strong taste, and is considered best for jam, will make a clear white wine of delicious flavor.
jelly, etc., especially for the sick. The tion
cultiva- III. Take .--yioney, " lbs; boiling water, 15
of the currant is extremely easy, as it will galls; currants, 8 lbs ; sugar ; e^gs and cream-
in almost
grow any garden soil,in the open tartar. '
sun "
or in the shade of fences,when the fruit is long-

er Dissolve eightpounds of honey in 15 gallons
in ripeningbut still sure. In planting, select of boilingwater ; strain and add the juice of
well-ripened,straight,short shoots, removing eight pounds of red or white currants. ment
Fer-
all the buds or eyes from the lower portions for twenty-fourhours, and then to every
which are to be inserted in the soil,which will gallon of the liquor add a pound of sugar.
prevent future
"
suckers from
"
springing up Clarify with whites of eggs and cream-tartar
around the stem. After the
has been med
trim- (an ounce
stem of the latter with the whites of two
uprightfor two or three
feet,a thin spread-
ing eggs)and bottle. This is the French way.
head should be carefully
grown by trimming iv. (Black Currants). Take .--Currants "
;
off all superfluouswood as it makes its appear- loaf sugar ; cream-tartar ; yeast.
CURRY CURTAINS 135
To a gallonof water allow a gallon of pick-

ed three ounces of butter and three to fouf spoonfuls
dessert-
currants ; squeeze the currants lightly,and of curry-powder ; shake them in a
then put both into a boiler,boil ten minutes, stew-pan over a moderate fire for several utes,
min-
and strain off the liquor. Press the currants then throw couple of onions finely
in a
again,adding water up for loss by boil-

ing,
to make minced, and fry them they are tolerably until
and strain it into the first liquor. Add to soft ; pour to them by degrees from half to
each gallonof the liquortwo and a half pounds three-quartersof a pint of broth or gravy,
of loaf and one ounce of cream-tartar; and stew them slowly until they are reduced to
sugar
bring the whole up to a temperature of 85", and a pulp ; mix smoothly a teaspoonful of cream
add a quarter of a pint of fresh yeast to every with two teaspoonfuls of wheat or rice flour,
five gallons. Put it in a cask, where the long-
er stir them into the curry, and simmer the whole
it is kept the better it will be. until the raw taste of the thickening is gone.
CURRT. "
Almost any kind of meat can be Cut the eggs into half inch slices,heat them
made into curry, though chicken and veal are quite through in the curry without boiling
the best. Cut any fowl, rabbit,or game into them, and serve as hot as possible.
jointssuitable for serving; meat or fish into CURRY-PO'WDER. " An East Indian der
pow-
pieces. Put four ounces of butter into a stew- prepared much used in cooking. The
it is melted, put in the meat fish, curry-powder can be the shops, but bought in
pan ; when or
with a couple of sliced onions, and fry over a is extensivelyadulterated with very pernicious
brisk fire tillthe meat is nicely browned ; then ingredients, red lead being frequentlydetected
stir in half a pint of broth, and let all simmer in it. The quantitytaken in curry-powderat a
for twenty minutes. Put into a tea-cup one table- meal has been known to produce a serious ef-
fect;
spoonfulof curry-powder,the same of flour,and and for this reason it is a safer as well
a teaspoonfulof salt ; mi.x these togetherwith as more economical plan to make the powder
a little cold water, and put them into the stew- at home. Take four ounces each of turmeric,
pan, shaking all well together until the curry coriander seed, and black pepper ; three ounces
boils. Then take it off the fire,let it simmer of fenugreek seed ; two ounces of ginger; one
by the side for twenty minutes longer, add a ounce each of cummin seed and ground ricQ ;
tablespoonfulof melted butter and the juiceof half an ounce each of cardamons and cayenne
half a lemon, and give a final stir up. Serve hot, pepper. Pound them to a fine powder, put in
accompanied by boiled rice. a bottle, and keep tightlycorked.
In all curries the quantityof curry-powder CURTAINS. Window-curtains should be "
used must depend first upon its age and selected in accordance with the general prin-ciples
strength; and secondly,6n the degree of spici- of taste laid down in the article on
ness desired. Many persons who are fond of Decoration. According to their several purposes,
curry find it disagreewith them when too much and the nature of the apartments, the
of the powder is used. {See Curry-Powder.) quality of the materials and the manner of
Dry Curry. Skin and cut down
"
a fowl into hanging them must be determined. In this
small joints, or two pounds of lean mutton into country particularly, window-curtains are cessary
ne-
small thick cutlets ; rub them in a mixture of to exclude the cold air which es
press-
two tablepoonfuls of curry-powder,two of flour, in from the windows in winter when the
and one teaspoonful of salt,till no more will fires are burning, however closelythe sashes
adhere to them. Melt a heaping tablespoonful may be fitted. But there is another cause
of butter in a stew-pan, and while it is boiling for this which is not generally thought of.
hot, put in the meat and brown it well and equal-
ly, The warm air in a room which always occu- pies
without allowinga morsel to be scorched ; the the upper part near the ceiling, coming
pan should be shaken vigorouslyevery minute into contact with the glass,is cooled by it,and,
or two, and the meat in it turned frequently.descending immediately in consequence, fuses
dif-
When the meat is done, lift it out, and throw itself through the lower part of the room
into the stew-pan two or three layersof onions and is felt as a cold current coming from the
finelyminced, and four or five eschalots, when windows though no outside air may actually
these last are liked ; add a morsel of butter,if have entered them. Curtains check this partly
needful, and frythem until they begin to soften ; by preventing the warm air from reaching the
then add a quarter of a pint of glass,and partlyby turning the current ways.
side-
gravy, broth, or
boiling water, and a large acid apple,or two
moderate sized ones, with the hearts of two or But though curtains help to keep air out,
three lettuces,or of one hard cabbage, cut heavy ones exclude it too much and also
very may
fine {tomatoes or cucumbers, their keep bad air in. They should therefore be
freed from
seed, can '"e substituted for these when in sea-
son). hung on ringsslidingon rods so that they can
Stew the whole slowlyuntil it resembles be drawn entirelyaway froin the window. For
a thick pulp, adding broth or water should the same reason, lambrequins are very objectionable,
it become too dry ; put in the meat and simmer more so even than curtains as they
the whole gently from three-quarters of an hour have no opening in the centre, and are fixed
to an hour. Serve hot. obstacles to ventilating the upper part of the
Egg Curry." Boil six or eight fresh eggs room where the air is most heated. As to
quite hard, as for salad, and put them aside un- inferior
til taste, too, this arrangement is certainly
"
they are cold. Mix together from two to to others. The rod and rings are more con-
136 CUSTARDS
structive "
than the cornice, and the general smooth when cut, and there should be no whey
effect conforms to the purpose in view. It is in the dish.
well that curtains are now so seldom used for II. (Richer). " Take .--Fresh milk, i}4 pts;
from beds. In low- loaf 6 ; salt ; lemon, rind of i ; eggs,
shutting ventilation away sugar, oz
priced materials curtains are apt to be cheaper 10; cream, }4 pt ; brandy,3 or 4 teaspoonfuls.
than lambrequins because the latter require Boil togethergently for five minutes a pint
and half of milk, pinch of salt, six
more fringe. a new a
CUSTARDS. secret
"
The of preparing ounces of loaf sugar, and the very thin rind of
custards lies in
mixing the ingredients a lemon stir these while boilinghot, but very
good ;
thoroughly together and cooking them over a gradually,into the well beaten yolks of ten
slo-d) fire ; without attention to the latter point eggs and the whites of four ; strain the mix-
ture,
especiallyit is impossible that custards should and add to it half a pint of rich cream.
be delicate and smooth. 'To prevent boiling Let it cool,and then flavor it with three or four
and scorching the milk, the sauce-pan should spoonfuls of brandy; pour into small custard-
be placed over boiling water. A very small cups, and bake in a slow oven from ten to
pinch of salt may be used to a quart of milk ; tvvfelve minutes.

without it custard is likely to have a somewhat Chocolate Custard. Ta-t^ .--Chocolate,lyi "
fiat taste. oz ; milk, one pt ; flavored with lemon peel or

Almond Custard." Tiz/E'^.-" Milk, I qt ; vanilla ; sugar, 2 oz ; eggs, 5.
white sugar, i teacupful; almonds, yt^ Dissolve and half of the best
eggs, 6 ; an ounce a
lb ; rose-water, 4 tablespoonfuls ; powdered chocolate in a wineglassfulof warm water, and

Yz teacupful ; extract, of bitter almond, then boil it until it is perfectlysmooth ; mix
sugar,
teaspoonful. with it a pint of milk flavored strongly with
is
better),lemon peel or vanilla, add two ounces
{halj of fine
Take a quart of milk cream
heat it to boiling,and add yolks of sugar, and when the whole boils,stir it into
the beaten
six eggs, and whites of four ; a teacupful of five well beaten eggs which have been strained.
white sugar; and half a pound of almonds, Put the custard into a jar or pitcher,set it
blanched and pounded to a paste with four into a pan of boilingwater, and stir constantly
tablespoonfulsof rose-water. Put it over ing
boil- until it is thick. When nearlycold, turn it into
water and stir constantlytillit thickens ;
cups or a dish. This, as well as other custards,
then remove and when nearly cold stir up and is very much finer when made with the yolks
pour into cups. Make a meringue with the only of the eggs, of which the number must
whites of four eggs and half a teacupful of then be increased. Two ounces of chocolate, a
powdered sugar, flavored with one teaspoonful pint of milk, half a pint of cream, two or three
of extract of bitter almond, and heap upon ounces of sugar, and the yolks of eight eggs,
each cup. will make a very superiorcustard of this kind.
Apple Custard. Take: "
Apples, 6 or 7 "
; Coffee Custard." 7(Z/t"r.-Coffee (strong),I

eggs, 10; milk, y/-,, pints. pt; cream, I pt; eggs, 8; white sugar, i^
Pare six or seven very acid apples,core them, teacupfuls.
and stew in about a teacupful of water until Make some strong fresh coffee,mi.x a pint
they begin to feel soft ; then put them in a pud- of it with a pint of cream,
ding-dish put it into a sauce- pan
and sugar them well. Beat up ten and let it boil up once. Beat up eight
eggs with eight ounces of sugar, mix it with eggs with a teacupful and a half of white
three and a half pintsof milk, pour it over the sugar ; turn the coffee and cream boiling hot
apples,and bake about thirtyminutes. into this,stirring all the while. Put the whole
Arro'wroot Custard. Take : Arrowroot
" into a jaror pitcher,set into boilingwater, and
"
2 tablespoonfuls ; milk, i qt ; eggs, 3. stir it constantlyuntil it thickens. Pour into

Mix two tablespoonfuls of arrowroot in a custard-cupsand set aside to cool.
teacupfulof cold milk, and add three eggs well Cold custard. Take:-A\monds, 2 oz ; rose- "
beaten ; boil a quart of milk and pour it while water, orange-water, or vanilla,2 teaspoonfuls;
boiling upon the arrowroot and eggs, stirringloaf
sugar, 2 oz; eggs, 8; milk and cream
continually; then put it into a pitcher,set the (mixed), I pt. "
pitcherinto boilingwater, and let it boil until Pound to a fine paste two ounces of blanched
it thickens. When done turn it into custard almonds, with two teaspoonfuls of rose or
and set to cool. water, or vanilla, and two ounces of

cups away orange
Baked Custard. " I. Take : "
Fresh milk loaf sugar; moisten with a little milk, and
I qt ; eggs, 8 ; 5 to 8 oz ; salt ; nutmeg, throw in a few grains of salt. When itbecomes
sugar,
or lemon rind. of the consistency of thick cream, take it out
Pour a quart of boihng milk eight well and beat it up with the yolks of eight eggs ;
on
beaten eggs ; strain the mixture through a fine then gradually add a pint of half milk and
sieve,and sweeten with from five to eightounces cream. Set this over a very slow fire,stirring
of sugar according to taste, adding a pinch of continually,until it thickens ; then remove,
salt ; pour the custard into a deep dish, grate it into glasses,and set it away to cool.
pour
nutmeg or lemon rind over the top, and bake it Half a dozen"bitter almonds and a couple of
in a very slo-w oven from twenty to thirty min^
bay-leavesmay be used for flavoringinstead of
utes, or longer should it not be firm in the rose-water or vanilla,
centre. A well baked custard should be quite: Currant Custard. Take .--Currant-juice, i "
CUSTARDS CUTS 137
pt; sugar, lo oz; eggs, 8; cream, yi pt; on-juice,

lem- of brandy. Part cream will make
spoonfu
2 tablespoonfuls. this a nice custard.
Mash the currants, strain off the juice,and Tapioca Custard.^ " Take :-}Ai\k, l qt ; tap-
ioca,
boil in a pint of it ten ounces sugar for of tablespoonfuls
3 ; eggs 3 ; sugar, i coffee-
three minutes ; take off the scum and pour cupful.
the boiling juice on eight well-beaten eggs. Boil a quart of milk, and while boilingadd
Thicken the custard in a jar or pitcher set into three tablespoonfulsof tapiocain a pint of cold
water, in which it should have been soaking
a pan boilingwater, pour it out, and stir
of
until nearly cold; then add to it by degrees for several hours previously,and a pinch of
half a pintof cream, and two tablespoonfulsof salt ; stir until it becomes boilinghot, and then
strained lemon-juice. When the currants are pour it graduallyupon the yolks of three eggs
of the sugar. that have been beaten with a coffee-cupful
very ripeomit one ounce up
Strawberries, cherries, red or white berries,of
rasp- sugar. Put it in a jar or pitcher, set in
or a mixture of any of these fruits, boiling water, and boil, stirringall the time
maybe used instead of currants in this receipt.until it thickens. Then turn into a dish and
French Custard. "
Take :-"r""h. milk, I qt; stir in graduallythe whites of the eggs beaten
loaf sugar ; peach or vanilla ; eggs, 8 ; lade,
marma- to a stiff froth. Flavor to taste, and serve cold.
or jelly. "Wine Cream Custard. " Take :-Crea.vn,I
Take a quart of new milk, sweeten it to taste pt ; powdered sugar ; wine ; rose-water, or sence.
es-
with loaf sugar, flavor it with peach or vanilla,

and it into to boil ; beat the Take pint of rich cream, sweeten it with
put a sauce-pan a
whites of
eighteggs to
sugar, a stiff froth, and when powdered heat it over the fire,and stir
the milk boils put in the froth in spoonfulsuntil in wine until it curdles ; then flavor with rose-
it hardens a little; then dip them out carefully water or other essence, and turn it into
cups.
and lay them on a dish. When all the whites This may be eaten either hot or cold ; but all
have been cooked, beat up the yolks and stir custards if served hot should be 7"eiy hot.
them into the boilingmilk tillit thickens ; turn CTJTS. " As this form of accident is so stantly
con-
this over the whites, and ornament with bits of occurringin families,a supply of linen
marmalade or colored jelly. and long bandages, about two inches wide,
Pruit Custard. " Take -]\i\ce:of stewed
: some small soft sponges, needles and thread,
fruit,
I qt ; eggs, 8 ; sence. and
milk,3 pts ; vanilla or es- a roll of adhesive plaster,should always
be kept where they can begot at immediately
Stew any kind of fruit almost to a jelly,in case of emergency. In all cuts, before you
strain off the juice,and when cool sweeten it. begin to dress them, notice the way they bleed.
To a quart of this juice,add eight eggs well If the blood is dark and flows regularlyit may
beaten and stirred into three pintsof new milk; generally be stanched by an applicationof
flavor with spice or essences, and either boil in cold water and pressure ; but if it is of a
a jarset in boilingwater tillitthickens, or bake brightscarlet color, and spurts out in jets,an
in cups or a deep dish for twenty minutes or artery is cut {see Bleeding), and, however
half an hour. Eaten either hot or cold. small the wound, send for a doctor ai once.
Moulded Custard. " T^^v .-Eggs, edges, wash the

4; flour; If the cut has smooth clear
milk; loaf sugar; essence. part well with cold water, dry the skin, bring
Mix the yolks of four
eggs with enough flour
the edges of the wound together,and keep
to make a rather stiff pastedthen stir in the milk them there with stripsof adhesive plaster. The
until it is of the consistencyof cream
; sweet-
en plaster must be appliedin strips of length and
to taste with loaf
sugar, flavor with any kind breadth proportionedto the size of the wound.
of essence, and mix in the whites of the four Having first softened the plastersurface, one
eggs beaten to a froth ; butter a mould well, end of the stripshould be closelyapplied to
fillit with the mixture tillabout two-thirds full ; the sound skin, at rightangles to the cut, and
and bake in a slow oven half at some distance from its edge ; then the
twenty minutes or
an hour. Serve as soon as done ; if intended wound being closed by pressingtogetherwith
to be served cold, omit the whites of the eggs. the fingers,carry the stripalong the line of
Quince Custard." Made contact and fix it to the sound skin at a like
same as Apple.
Rice Custard." 7"/t^. --Fresh milk, distance on the other side of the cut. Each
3 pts;
flavored with lemon
peel,mace, or cinnamon applied should be parallelwith the
; strip so
rice-flour, i tablespoonful; eggs, yolks of 2 ; preceding ones, and when a sufficient number
brandy,2 tablespoonfuls. have been put on, place ra%v lint over the cut,
Boil three pints of new the whole with bandage. In re-
milk with enough and secure a moving
lemon peel mace, or cinnamon to flavor it or changing the plasters,the ends

rather strongly, and sweeten it to taste ; rub a should first be raised, and both lifted up from
large tablespoonfulof rice-flour into half a cupful
the outside towards the centre, so that no drag-
ging
of cold milk, and mix with it the well-beaten the injuredpart. If the
may take place at
yolks of two eggs ; dip out a cupful of the boiling cut is ragged with loss of skin, it will not in all
milk, mix it with the cold, and then cases be possible to unite its edges, and the
pour
the whole in the boilingmilk. Stir the custard best thing then to do is to apply pieces of
continuallyuntil it thickens ; then pour into a folded linen dipped in cold water.
dish,stir until nearlycold,and add two table- If an artery be cut, which can be told as
CUTTING AND FITTING CYPRESS VINE 139
I. Length of skirt, back (Fig. i). used in capes and some few other gar-
"
ments
ment,
Measure from the waist at the middle b,to touch : the BREADTH OF SHOULDERS (XVI.),
the floor,or longeras desired,allowingan extra that is to say, a measure taken around the
half inch at top and bottom. whole
figureincludingthe arms, justbelow the
II. "
Length of skirt, front (Fig. 2). shoulder-joint.*
Measure from the waist in front /',to touch CYCLAMEN." A pretty little flower, much
the floor,making the same allowance at top cultivated in England, but too little known in
and bottom as for the back. this country. It is especiallyadapted for
III." Length of waist in front (Fig. window culture, and will give more flowers
2). Place one end of the measure at the base with less trouble, and occupying less space,
of the neck a, and carry it down to the waist b. than almost any other member of the floral
IV. "
Breadth of the chest. Place kingdom. It can
one be grown easilyfrom seed,
end of the measure at the rightside of the chest, but the seedlingsdo not bloom until the third
close to the arm, at the point d, and carry it, year, and it is best to buy the bulbs, which can
not too tightlydrawn, across to the left arm e. be had of

any florist at from fifty
cents to one
V. "
Length under the arm. Place the dollar each for the common varieties. Plant
measure under the arm at the point e (Fig. i), them about the latter part of November in a
and carry it down to the waist c. pot filled with rich loam, with a sprinklingof
VI. Size of " the waist. Bring the tape white sand ; a handful of charcoal broken into
around the waist evenly, neither tight nor bits and thoroughly mixed with the soil will
loose, and reduce the measure by a scant half- increase thebrilliancyof the flowers.
size and
inch, because the measurement is taken outside Good drainage is indispensable. Place the
the clothes. crown of the bulb justabove the surface of the
VII." First height of shoulder. (For soil. Till the leaves are well grown, keep the
the height of the shoulders two measurements plantswhere the sun will not fall directlyupon
must be taken to allow for the slope.) Place them; when the buds begin to rise on the foot
one end of the measure at the middle of the stalks,remove to a sunny shelf,and they will
waist b. (Fig. 2),carry it to the point/"at the soon show bloom. By shading, the duration
neck, and thence down the back to the mid-
dle of the flowers may be prolonged. When the
point b (Fig.I). bloom is past, gradually withhold water; the
VIII. " Second height of shoulder. leaves will turn yellow,and the plants should
Place one the point c end of the measure at be kept dry, in a state of rest, all summer.
(Fig.2),carry straightup over the shoulder Sometimes it
it is difiicult to prevent the bulbs
at the point g, and down straightto the point from shrivellingup during the summer; to
c on the waist (Fig. i). prevent this,the bulbs may be buried in the
IX." Arm-size. Slipthe measure under the ground until the middle of September,
open
arm, and meet it,without drawing it tightly, on when they are found fresh,and in good condition
the shoulder at the point h (Fig. i). for a start. There is one risk,however,
X. " Length of arm. The measure is in this latter method : mice are fond of
very
placed under the arm e (Fig.2), and carried the bulbs and sometimes commit great havoc
to the wrist i. (The outside measure of the them.
among
arm is useless.) The best of the common varieties are : C,
XI. " Size of wrist. This measure is Peisicuin, white tipped with purple; C. Persi
taken loosely. C!i"n Albntn, pure white; and C. Punctatum.
XII. " Length of waist, back. This resembling Persicum. These flower from Janu.
measure is taken from the nape of the neck to IVIarch. There several varieties
a ary are
(Fig.i),to the waist at the point h. which bloom from October January; the
to
XIII. " Breadth of back. This measure are : C. best
Europceum, pinkish purple ; C.
is taken the shoulder blades from d
across Europoeum Album, pure white ; and C. Hede-
e \.o
(Fig.i),and the tape should be drawn tightly.rafoiium, rosy purple,and a very large splen-
did
XIV. " Length of shoulder. Place one variety.
end of the at the base of the neck / VINE. One of the
measure
qYPRESS "
most
(Fig. i), carry it down the slope of the delicate and beautiful of all the creepers. It
shoulder to^, and an inch further upon the arm. is an annual, dying down each but it
year ;
XV. " Size of neck. We draw the measure produces seed plentifully,
and these be
may
very looselyaround the neck and meet it. For put away in paper during the winter. In plant-
ing,
the neck we mark two measures in the follow-
ing select fence, arbor, or
some spot near a
manner: We fold the measure in three trellis,
pulverizethe soil, and rake it smooth,
parts and mark the number of inches in soak the seed for several hours in
a warm water,
third,and also,in a sixth. The use of these and then sow them over the prepared ground,
two minor measurements will be explained * In the
elsewhere. preparation of the series of articles on the making
{See Waists.) of garments of various descriptions, we have depended princi-
pally
We have now given the entire list of urements
meas- upon a little book recently published in Paris, entitled
J\IHhodc de Ctntpe.'^ It is written by a woman, who has tested
necessary for making the pattern of with her o^vn hands the accuracy of every pattern and every
a high-necked plain waist, which is the basis direction she gives ; and it has been so well received in France,
from which all other garments are designed. that land universally recognized as the arbiter of good taste in
dress, that it has even been introduced as a text book into,
To this list we add
may one more measure- schools for girlsin Paris, Strasburg, and other largecities.
140 DACE DAIRY
pressing them in with the

open hand. The than the Cypress for trainingover the
green
few
shoots
days, and from
high the vines should
given plenty of water.
will make their appearance
the time
be
No
they are
carefullytrained,and
vine is more
a
mental
in
foot
orna-
a windows
rather
the seed
or
shoots
slight.
porticoes of houses
should
carried
be sown
up, as
; for
this pose
pur-
thicklyand nu-
the
merous
foliage is
DACE. "
A fish of
usually tubers apart, but cut the stem down to within
the carp genus,
found in clear and of
bright a few inches of them and use it as a handle by
running streams, a
silverycolor. It is considered light,nutri-

tious which to lift them
a ; all the flowering stems of
food, but is full of bones, and rarely,ex-
cept another season are situated on or near the
in the case of the sihicr dace whicli is point of junctionbetween the tubers and the
abundant in the great lakes, weighs as much stem. When the tubers are so dry that the
as a pound. Dace are not often offered in the soil will all shake off, pack them in barrels or
markets, being used by the fishermen as bait, boxes and fill up with perfectlydry sand ; if
but they are the usual reward of amateur ling
ang- the sand is at all damp they will rot. After
in the interior. The only way of preparing they are packed, put them in a dry frost-proof
them for the table, is to roll them in bread-crumbs cellar,and they will come out in March or
or Indian meal and fry them crisp in hot April fresh and vigorous. In planting them,
fat. The smaller kinds may be eaten bones and it is considered best to set out the cluster of
all,and have a very delicate and
pleasant flavor. tubers, and after the shoots have sprouted two
DAFFODIL. {Sec Narcissus.) or three inches, to separate them, leaving two
DAHLIA. "
Twenty years ago the growing shoots to a tuber.
of Dahlias amounted almost
Eng-
land When
to a mania in
planted out in the bed, put the root
and the United States, but of late they at least three inches under ground and water
have been nearly superseded by the gladiolus,carefully, shading from the sun for two or three
hollyhock,and similar plants. They are rank, days. A stake must be inserted close by the
coarse, ill smellingflowers,too stiff for grace stem when the tuber is planted, and as the
and unpleasant to handle, whose only recom-
mendation shoots advance tie them to it with soft yarn ; if
is the extreme ease with which they driven in after the plant is growing it may injure
can be cultivated. They will grow in almost the roots.
any kind of soil exceptingwet, heavy clay; and There are nearly two thousand varieties of
require scarcelymore attention than potatoes. the dahlia. Among the choicest are Alba
For the finest blooms a clear,open location, well Miil/iflora,^wre white; All Bada, deep scarlet;
exposed to the sun is best. Dahlias may be Amazons, scarlet margins with yellow
grown from seeds, or the tubers may be bought centre; America, white ground striped and
from florists. In the former case, sow the seed splashed with rose crimson; Antiope, buff,
earlyin the spring,in shallow boxes in a window shaded with carmine; Colossiis,\3xge. yellow;
or hot bed, in a rich, lightsoil,with a good Caniatioit, buff, striped with crimson and
sprinklingof sand ; as soon as the third and lilac ; Duchess of Cambridge, pink, edged with
fourth leaves are developed, plant them in two crimson ; Ge/ii, scarlet, tipped with white ;
inch pots, or in bo.xes three inches apart, and Glowhig Coal, crimson-scarlet ; Hebe, white,
when the frost is entirelyout of the ground edged with yellow and tipped with red ; Koh-i-
they may be transferred to the garden. If the noor, canary yellow; Afurillo, salmon, shaded
finest blooms are desired, the side branches with lilac and carmine striped
; Striata, lilac,
should all be pinched off and only three or with maroon ; Tiger, maroon-purple.
four of the strongest shoots allowed to Of Pompone Dahlias the choicest are : Alba
grow ;
and on these the buds must be thinned
Arndt, magenta,
out, Floribnnda nana, pure white ;
leavingbut three or four to come to perfection. with brown stripes and spots ; Black Diamond,
Soapsuds make an excellent fertilizer for maroon ; Exquisite, golden yellow, tipped
dahlias, and it is well to give the roots a with scarlet ; Little Herman, cherry pink,
thorough drenching with it at least once a week. tipped with white ; Little Kate, dark crimson ;
The dwarf or Poinponc Dahlias are much Littleli'illie,deep pink ; Rachel, salmon, tipped
prettier than the larger kind, and are very with crimson ; and Rose of God, finest vermilion.
lovely for bouquets and vases. They grow DAIRY. " The dairy-housefor the sake of
about eighteen inches to two feet high, and convenience may be near the cow-house ;
the flowers are of a globular shape with each but care should be taken that it is not exposed
petal perfectlycuppedand tinted. In cultiva-
tion to the effluvia of the cow-house or stables, as
treat them exactlylike other dahlias. milk is a ready absorbent, and any bad odor
To keep dahlias through the winter, dig up will taint both the milk and the butter made
the tubers or bulbs just before the ground from it. The dairy should also be so situated
freezes,and place them in a dry outhouse for that it will be sheltered from the sun and wind
a day or two to dry off. Don't break the as much as possible,an equable temperature
DAIRY 141
In the time, indicatingit marks their amount. The ment

instru-
being very important. summer
should the temperature rise too high, it may (see Fig. i.) consists of a
easilybe reduced liysuspending a piece of ice glass tube, with a bulb at its
at a considerable distance from the floor, or by lower extremity, in which is a
sheet where the air will strike little mercury so adjusted that
hanging up a wet
it will make the mark the
upon it. If,during the winter, the cold should o on
scale float exactlylevel with the

become too great, and the room is not provided
surface of distilled water. When
with a stove, a barrel of hot water, closely
stopped, or a few hot bricks placed on the the jaraccompanying it is nearly
bad effects. On filled with the milk to be amined
ex-
floor,will prevent any no count
ac-
charcoal be used, it is (takingcare to shake up

should a stove as
certain impart
to a bad taste to the milk. the cream justbefore doing this),
in cool the instrument rises in propor-
tion
The settingof milk in deep cans water
obviates much of the connected

difficulty with to the density, and by
the question of temperature, both in summer castingthe eye along the surface
is of the milk, the number on the
and ia winter. Abundance of pure water
scale on a level with it will indi-
cate
essential dairy; if a well or spring can be
to a
had adjoining,it is desirable ; if not, there

the exact specificgravity.
should be a cistern conveniently placed and The ordinary specificgravityof
kept well supplied; likewise proper drains new cow's milk, at 50 Fahren-
heit,
made for carrying off the water. is said to1.031 ; but this
be
should be
is no test of the cream, which is very variable,
Dampness does no harm, however, if the dairy
is kept sweet and clean. and in many cases the specificgravity of the
The utensils of a Dairy comprise pails,
skim-milk is greater after skimming than before.
cheese- As a test for it is of great value; but

irz^rrf,
sieves, pans, creaming dishes, churns,
for measuring the cream the best instrument
vats, ladders, and presses, with a thermometer
be for ordinary use is the lactometer of Sir Joseph
which should suspended in a prominent
often made of Banks, now called creamometer. Three or
place. These utensils are wood,
which is apt to acquire a musty smell ; to pre-
vent
this the vessels should be scoured and
scalded every time
used, as the small-
est they are
drop of them, or the least taint of
milk in
acidityor mustiness, may spoil the next ing.
milk-
Earthen-ware vessels, when properly
glazed,or glass utensils,are least troublesome ;
but the lead, brass, copper, and tin vessels, al-
though
so generallyused, are objectionablebe-
cause
the acid contained in the milk that has
long been exposed to the air combines with
these metals and gives the milk a disagreeable
flavor. Cast-iron vessels are equally objec-
tionable,
and for a similar reason. The mon
com-
brown earthen-ware pan, glazed on the

inside, has been found to preserve the milk
better and throw up more cream than any
other ; iron pans, enamelled in the interior,also Fig. Lac^tT
throw up cream well ; and slate vessels
very
would be unequalled but for their liability
to four glasstubes, about a foot high,divided into
uncemented the parts, andgraduated their upper ends,
come at joints. Pans made of 100 near
zinc are sometimes used, but are to the are looselysupported in a wooden stand, and
open
same objectionas other metals. Earthen-ware filled with the milk warm from the cow, one
vessels somewhat easier clean. being devoted to each sample to be examined.

are to keep
Or if metal vessels The scale is generallyextended down one-fifth
are kept clean they will do
also. of the tube, and this will almost always suffice;
Other utensils which it is convenient to have but in some cases the amount of cream is much
in a dairy are the creamoineter and lactometer. greater than standing twelve hours,
this. After
The lactometer is an instrument by which the the cream has all risen to the surface,and the
gravityof
specific milk or of any other fluid,is figureopposite its lower edge marks the per-
centage
ascertained " that is to
say, the quantity of of cream to milk. Thus, supposing it
water in it ; since the instrument reallyshows stands at the figure 10, then there is 10 per
the difference between the milk and dis cent, of cream or, if at 5, then only 5 per
pure ;
tilled water. All milk
composed of water is
in cent., and so on. The average of cream
which are suspended casein (or cheesy matter), appears to be about 8 or cent., but in
9 per
butter, milk sugar, and various salts ; the portiondifferent breeds
pro- and pastures itwill vary greatly
of water in loo
parts being 87, and from that amount. Provided with these two
as
I
thespecificgravityis increased in a ratio to the instruments, one of which measures the amount
quantityof these solid materials,so the number 1 of curd, and the other that of cream, the cow-
142 DAMASK DAPHNE
keeper will be able to ascertain whether the every gallon add three pounds of raw sugar ;
cows which he has are worth keeping, or put it into cask, and ferment
a with the bung
whether he shall make an attempt to better loose ; then bung it closely,and in about four
himself by gettingrid of them, and purchasing months it will be fine for bottling.
others. DANDELION BEER. {See Beer.)
DAMASK. " A twilled fabric invented and DANDRUFF." There is no permanent edy
rem-
manufactured
originally at Damascus, whence for dandruff except frequent and regular
its name. It was made of silk,and was highly brushing of the hair and keeping the head as
ornamented with figures of animals, birds, clean as possible. The use of pomades or
fruits, and flowers, woven into the cloth. It is grease of any kind must be abandoned or kept
stilldistinguishedby this method of ation,
ornament- within the most rigidlimits ; and about once a
though the material of the modern ask

dam- week the head should be washed with clean
is generallylinen, and sometimes woollen, cold water with a few drops of anjmonia in it,
or even cotton, or a mi.xture of linen and ton.
cot- rubbing the scalp vigorouslywith the fingers,
Linen damask is.very generallyused for and brushing the hair out dry. The hair-
table-cloths and napkins, and some of them are washes and other preparations sold for this
very rich. As regards fineness of fabric and purpose are generally worthless, and even
beauty of designs, the French damask is the when they afford temporary relief,they always
best, but the Scotch is also excellent. Cotton aggravate the evil in the end. The cause of
damasks are made in imitation of the linen ; dandruff is the failure of the skin on the scalp
though they answer very well for many ordinary to perform its functions properly,usually on
purposes, and are cheap ; they are not so durable account of the pores being stopped up with
as linen, and they require frequent bleaching grease ; and the only remedy is to bring the
to preserve their whiteness. skin back to its normal condition, which can be
Diaper is a variety of Damask, woven in the done only by cleanliness,local friction,and tention
at-
same way, but of smaller and simplerpatterns ; to the general health.
it is made for inferior table-cloths, and for kins,
nap- DAPHNE. There "
are numerous varieties
towels, and various other domestic poses. of this plant, of which
pur- the best known is the
Those called union are composed of Daphne odorata, one of the few old-fashioned
linen and cotton; and there are also cotton plants which the modern rage for novelties has
diapers. not succeeded driving out. inIt is an green
ever-
DAMSON. "
Damsons are small black plums, shrub, attainingthe height of about four
which grow like others of their species on feet, and remarkable for its long,dark, glossy
small trees, and are found in the markets green leaves, and its branches of fragrant
erally
gen-
from about the middle of July to Decem-
ber. white flowers ; as an indoor or green-house
They
are soft to the touch when ripe. plant it is unsurpassed, flourishingand blooming
Cheese (Damson). ^Boil the damsons in a in situations
" where most other plants would
stone jar placed in a sauce-pan of water. Pour dwindle and die. The cultivation of the green-
house
off some of the juice, and to every two pounds varieties is almost identical with that of
of the fruit, after skimming and stoning it, the camellia {see Camellia); the same perature
tem-
weigh out half a pound of sugar. Set the will do for both. The plantsshould
fruit over the fire in a sauce-pan and boil quietly have plenty of room, and the pots must be well
until it begins to look dry ; stir in the sugar drained. Potting should generallybe done in
and simmer slowly for two hours ; then boil it the fall, about the time the plants are housed,
quickly half an hour or until it candies on the when as much of the old soil should be removed
sides of the pan. Pour it into buttered as is possible without disturbing the roots.
jjans
or dishes, about an mch deep, so that it may The chief varieties are : Daphne odorata,
cut firm, and set away to cool. By some per-
sons, which may be of any florist at trifling
obtained
the plum-stones are cracked and the nels
ker- and is propagated from cuttingswith
expense,
boiled in the cheese. great ease. the most
It is
desirable variety,
(Damson.)
Preserves. {See Preserves.) from its blooming,which is from De-
season of cember
"Wine. (Damson.) I. Take .--Damsons, 4 " till March, according to the degree of
galls;water, s"^ galls; sugar, 15 lbs; crude heat given. There is also a varietywith red
tartar, 3 oz. flowers, known as D. Odorata rubra.
Take four gallonsof ripe damsons, Daphne hybrida is a pretty evergreen
remove shrub,
and break the stones of about one gallon for with purple flowers, which it produces very
the flavor of the kernels ; press the fruit thor-
oughly, freely,and which are extremely fragrant. It
pour upon it five and a half gallons of blooms at all seasons of the year, but espe-
cially
water, and strain the liquor; let it stand twenty- from January to April ; and should be
four hours, and then add fifteen pounds of gar,
su- taken indoors in winter.
with three ounces of crude tartar, and fer-
ment D. Mezeretiin is a hardy plant, has white or
; after which it will be ready for bottling.purple flowers closelyattached to the shoots,
U. Take .--Damsons, 8 lbs ; boiling water, and is the earliest blooming shrub of our dens,
gar-
I gall; sugar, 3 lbs. the blossoms appearing in the beginning
Pour eight pounds of damsons of April before the leaves expand. This
upon every .
one gallon of boilingwater, and let them stand species,notwithstandingits beauty, has a dangerous
three days, when strain off the liquor,
and to reputation, as the berries which it bears
DATE DECORATION 143
are highly poisonous. Its juice is acid,and side, see Carpets, Furniture, House,
produces inflammation and even blisters upon Paper Hangings, and Pictures).
the skin. The man of average cultivation or much
DATR " The fruit of
date-palm,which morethethan average cultivation cannot be ex-
pected
grows on the margin of the great sandy deserts to have an understanding of the rather
in the north of Africa, and forms the principal complicated problems of artistic arrangement
food of the inhabitants. They are brought of things in his house, unless he has given
here in a preserved state, pressed into a sort specialattention, and even some hard study to
of matting called traits,and when sold by re-
tail, the subject. The knowledge of these things
are cut or broken into lumps and sold by he must acquireby gradual accumulation. He
the pound. The fresh fruit arrives here in cannot expect to succeed entirelyat once. If
January, February and March. In buying, he will keep himself open to the influence of
choose those which are large,softest,not much that which he distinctlyrecognizesto be good,
wrinkled, and of a reddish-yellowcolor on the alwayspreferringto err on the side of simplicity,
outside. Dates have a laxative effect when he may be sure of the eventual attainment of a
eaten in any quantity,and are thought to give measurable success.
tone to a weak stomach. Soaked in water and It is hard to point out even the most general
sweetened, they make a pleasant and refresh-
ing of
principles this kind ; for the danger is that
drink. we shall be too dogmatic, and shut the door
DECANTING. "
To insure the clearness of on the ten thousand littlethings that shall some
wine for serving is an important point. At day be waiting to come in. A work of art
rest on the shelf bin, it will be clear
or in the of any kind cannot be entirelythe product of
enough ; but removing it,drawing the cork, calculation ; the result of certain determinations
and decanting it,very often render it turbid. of the mind. The painter has a clear idea of
Be careful not to shake or disturb the crust the picturehe is to paint ; but in puttingit on
when moving the bottles about or drawing the the canvas, he sees a thousand beauties he had
in the
cork, particularly case thouglitof before.
of He
port wine. himselfnot is long in
Never decant wine without a wine-strainer, arrivingat such rules as he ever learns. After
with a bit of fine cambric in it to prevent the going on for years finding out the uselessness
crust and fragments of cork from going into of much that he had before esteemed, he begins
the decanter. In decanting port wine or any to see his way and to do good work. Before
other red wine, do not drain it too near the "seeing the way," one not only cannot do good
bottom ; there are generally half a wineglass work, but cannot understand over well if an-other
of thick dregs in each bottle,which ought not tries to tell him how; moreover the best
to be drawn out. In white wines there is not part of what the artist learns must always be
much settling;pour it out, however, very unspoken, and very often not even arranged in
slowly,and raise the bottle up gradually,watching definite thoughts in his own mind.
for any indication of dregs or foreign matter. Within a very few years increasingattention
No wine should be decanted in a hurry. has been given to these things. England has
DECAY. (See Decomposition.) been the stronghold of certain reformers.
DECOCTION. A decoction
" is the extrac-
tion Books have been written pointing out the
by water of certain principlesin vegetable necessityof principles in art, and calling atten-
tion
substances by subjecting them to boilfng for to many important truths long neglected;
some time ; the well-known beverage, barley- and designs have been made, a few good, and
water, for instance,is a decoction of barley- many in the various
stages of badness. The
Many parts of vegetables are not soluble in authors of these books and designs,in their
water, as the resinous parts ; but others, such intentness on general truths, have left un- noticed
as mucilage,are entirelyso. Decoctions, from those equally important truths, harder

the nature of their constituents,very soon ment
fer- to seize and name, which have to do with the
and spoil; for this
they should be reason graces of art. Of course, this in a great
prepared in small quantitiesonly as they are measure was unavoidable.
wanted, and never used, especially in summer, Angularity. One would think, to see some
"
over forty-eight hours after they are made. of the books, that anything but angularityof
DECOMPOSITION." In hot weather fresh form and figure,hard decisiveness of line, and
meat is likelyto become tainted if crude
beauty,in fact, "flat" color, too much
very kept "
any length of time, no matter how "must be incompatible with truth and honesty
many cautions
pre-
are taken. The decomposition may in artistic furniture or decoration. The angular
be arrested and the taint (ifslight) removed by is good, but so are many other things. Man
sprinkling a little soda over "the meat before is not all elbows. Curves badly designed,
cooking. The taint may also be removed out of place,or excessive
by curves an tion
propor-
covering the meat with common charcoal for a of curves are not good. Indulging in a
few hours ; or by puttinga few flourishing penmanship of art, because we wish
pieces of char-
coal
into the water in which the meat is boiled. to do something and do not wish to take the
DECORATION, with special reference to trouble to think, is worse than the severest
walls, floors and furniture. angularity. A box is a very useful thing,and
]"=(This article attempts to treat only the properly an angular thing. But why, in the
aesthetic side of furnishing.For the practical modern English fashion,be so eager to call
lU DECORATION
attention to its and straightlines

corners, as large proportion of tnose to be found in the
if they were only virtues the it possessed ? shops. The front,back, and side-rails forming
Every one has opportunities to see how the the edges of the seat, are very fairlyframed
Japanese deal with it. They give the edge a into the four uprights; two forming the front
delicate quarter bead ; or simply soften it off legs,and two forming the back legs and side
with a scarcely noticeable rounding. They pieces of the back. All this is good. But, as
sometimes give a gentle bending inward to the back inclines,and the back legs turn out-ward,
the corners and their decoration of its surface to preserve its balance, the two long up-
rights
;
is entirelyindependent of its structural form. cannot be straightpieces ; they are,
They do not allow it to deny its construction, therefore,sawed to a curve, instead of being
but they make it so modest that it shall not bent, or selected pieces of a natural curve.
loudlyproclaim its accidents of being. In consequence of this the grain of the wood
By much the larger proportion of things crosses the back legs diagonally,and one of
that we put in our houses are primarilycon-
structed them has split near the foot, and been sily
clum-
for other purposes than to merely mended. The legs taper towards the
please the eye. Flowing lines are beautiful; feet,where they are bored to receive castors,
and the curve while
has infinite possibilities, instead of being fitted into a sheath or cup of
the straightline is the most limited of things : the castor in the old-fashioned way. The sequence
con-
but the limited is a largepart of all things; is that two of the legs are splitby
and infinite possibilitieshave ruined more the leverage of the shaft of the castor. To
things than shapes and forms. prevent the chair from being "
common," and
Honest construction. " The first point, as at the same time to avoid the' expenditure of
has been insisted on so much of late, is honesty time-consuming labor,the top and bottom rails
of structure to begin with. If a chair, being of the back are sawed out in rather nary
extraordi-
made of pieces of wood joined together,gives shapes, necessarilythick and clumsy, to
way at some of the jointsafter a few months, prevent the pattern from weakening them too
let one see that it was not perfectlyframed, much. Then, in an attempt to lessen some of
and rejectthe mode. If the chair of his great the clumsiness of the top of the back, a small
grandfather'sday (probably despised for its moulding has been worked and glued on ; and,
simple unpretending character),after years of as it was impossible that the direction of grain
use is stillstrong, let him believe in the strength of wood in the moulding and in the back of
which endures. Let him also see that the most the chair should everywhere agree, one part of
beautifullydesigned chair is the one with the moulding has splitoff. Theuprights of
nothing but its most necessary parts, beauti-
fully the back are finished with ornamental knobs;
treated. (And his great-grandfather'sbut instead of the knobs being simply the ends
chair is probably the most beautiful one he of the pieces of wood finished "
because a
has in his house.) Let him see that parts finished end is more agreeable to look at than
shaped in violation of the nature of the wood a squarely-cutoff butt "
they are turned and
they are made from, are weaknesses, and that fastened on with dowel pins and glue. One
ornaments fastened on are only incumbrances. of them can be taken out and put in like the
If to decorate is to
adorn, it is as well to remember stopper of a vinegar cruet (perhaps with a not
that only to the worthy thing belongs unsimilar result). The whole is covered with
the worthy adornment. When we decorate a a thick varnish, which injuresthe color of the
sham, our decoration becomes but a sham wood, looks extremely disagreeable wherever
added to a sham. The greatest beauty of there is an edge, and renders bruise and
every
design in anything for use, is always the result scratch doubly conspicuous.
of the beautiful treatment of the proper tural
struc- Elaboration not necessarily ornamental.
parts, and not the result of added or ^We are too much in the habit
of supposing
complicated parts. For a good thing to fectly that
per- any way wliich is something more than
and fully show its nature and acter,
char- the most simple way of treating
a thing, must
is for it
And, forto show beauty. be an ornamental The knobs and ings
mould-
way.
it to contradict or conceal its character, and and sawed figuresin the chair justspoken
pretend to the character of another thing, is for of, could only seem ornamental to the most
it to be unbeautiful. may have certain mis- It
placed uncultivated taste and perception. The sawed
external aids, beautiful in themselves, work is not bad because it is sawed, but cause,
be-
sometimes so beautiful as to lead us to over-
look being sawed, it cannot be both delicate
faults. But models, where beautiful and firm for its place. The help-
ing
many strong, enough
parts conceal many faults,are not to be deliber-
ately the shape by a sort of cornice moulding
chosen. Indifference having things stuck on, even
to if it were finelydesigned and
good and honest in themselves inevitably worked, would not be good. Nothing, how-
ever
brings bad art. Always, in the long run, ac-
cording rich or rare, can be ornament unless
to the worth of the thing treated, will it adorns ; and it cannot adorn unless it has
be the skill devoted to its treatment. some kind of pertinence to that to which it
Bad construction illustrated. " In the lends itself.
room where this is written there is an oak There is such a thingas fatiguingelaboration.
chair, probably intended by the cabinet-maker So we sometimes find that simple, good tex-
tures
for a dining-room chair. It is better than a " such as are produced by threads in
DECORATION 145
stuffs,
or grain in woods "
are better in certain often in protest of some former sham or surdity,
ab-
detail that theygive with littlecommon and
places than ornamental ; a sense, a vast
neither nor sufficient fulness to de-prive deal of bad taste, having for strong points
vacancy
better things of their importance. clumsiness of structure, and ornamentation of
The kind of elaboration which is necessary restless chamfering and coarse mouldings,
for full expression, and the l"ind of tinish which witli badly painted tiles let into the wood-
work,
is not finish for the sake of finish,are good. drawing the eye by a harsh spot of color
But that elaboration and finish which is pendent
inde- and disagreeable contrast of texture to a sign
de-
of thought and labor, such as the composed without thought or feeling.
smoothness, evenness, and accurate spacings There must be contrast, but it must be monized
har-
Good is that wliich
and markings given by the help of machinery, contrast. contrast
must always be contrary to the spiritof art. makes us recognizethe qualities of thingsby
A smooth texture and a feeble expression,a showing us how they difter with their neigh-
bors.
mathematical precisionof form and no life,a Harsh contrasts, discords, may become
perfect evenness ot color and no subtleties ol parts of the finest harmonies by having that
contrast, often go together. Over-accuracy in which shall lead to them and from them. If the
small things,and too'perfect

a finish to pond
corres- discord is such that it shall catch the eye denly,
sud-
to the worth of a thing,givesus the idea
jump to get and
require it to make a
of time wasted. The best artist never grudges of a simple discord, away again, it is,instead
labor so long as he can add import ; but when of another key. The a false note ; a fragment
he can only add he
polish, stops. When he discord should be the bringing together of
has a fine curve to draw, he does it with all the two things so harshlyopposed, that by themselves
required for its subtle expression; no kind of similarity can be discovered;
accuracy
but when he has to draw a circle or straight but which by their accompaniments lead to the
line,which do not have so particular an sion,
expres- perception of a common ground of meeting.
he does not always do it with so great Flat decoration. One of the doctrines of "
accuracy. the advocates of this decoration and furniture

Oonsiflt the relations of things. " In furnish-
ingonly flat decoration is
for walls."
"
They say,
and decorating an ordinary dwelling- "common sense points to the fact,that as a
house, we must consider the occupants'style wall represents the flat surface of a solid terial
ma-
of and
living, the sizes,aspects, and uses of the which forms part of the construction of
room ; richness or simplicity, and scale and a house, it should be decorated after a manner
number of parts, warmth or coolness of color-

ing, which will neither belie its flatness or solidity.
and fitness of ideas of association being For this reason all shaded ornaments and terns,
pat-
therein observed. A leadingidea should trol
con- which by their arrangement of color
the management of each room, and of all give an appearance of relief,should be strictly
the rooms, as a whole ; the different rooms avoided. Where ornamental forms are duced
intro-
contrasting,but the transition from one to they shouk' be treated in a conventional
another being rather a
"
mild surprise
"
to the manner, " /'.
c, drawn in pure outline,and ed
fill-
senses than to the mind. The absurd idea of in with flat color ; never rounded." But,
one stylefor the drawing-room, another style surely,the great paintersdid not teach us so to
for the dining-room, another for the library, believe. A picturepainted on a movable hogany
ma-
savors rather of the curiosity of the museum panel,or on an immovable stone wall,
than of the quietnessof home; and shows a is paintedon the flat surface of a solid material,
disposition to regard art as a pretty plaything, and in no way belies it. The truth is,that imi- tative
rather than the outward expressionof a digni-
fied painting on the flat surface of a thing,
life. of structural features sometimes belongingto
The indiscriminate mingling of variously that thing ({ox instance, mouldings, pilasters,
constructed and fashioned piecesof furniture, panels and niches on a flat wall),does belie its
of the ordinary patterns of Brussels of that flat sur-
carpets flatness. But the making use face
and Eastern
rugs, and of incongruous ornamental for the displayof painted ornament or
articles and pictures, is fatal to style story, in no way belies flatness or solidity or
and dignity. The true art-
any other structural condition. ist
Fashion guide. Fashion and caprice in would
no "
prefernot to have equal outline or

these things cannot be a help but only a hin- drance.flat unmodulated color. Flatness is related to
For beauty is of a nature ing.
unchang- and art as well as nature abhors a
vacancy,
Of course as our perception of beauty void. We often accept willinglyflatness of
may be growing, the love of newness is not But such patterns according to the
pattern.
inconsistent. Beauty is infinite and each new measure of their goodness, will be varied with
phase that we discover
may well give us passages of minutely broken parts and comparatively
pleasure. But the love of noveltyfor its own solid masses, in a general way gesting
sug-
sake, change because it is change, is fatal to to the eye at a short distance, a play
the health of art. of lightand shade and color.
There is no help to be found in some of Conventionalism should not be sought for
the affectations in furniture and
new tion
decora- its own sake, as if it were a thing excellent in
the decoration
mannered, prosy, and when is to stand for
"
itself; its only virtue thing

some-
harsh in its contrasts, and tha furniture,made better. If conventionalism as
means,
lo
DECORATION 147
Upholstery of chairs and sofas may trast

con- space they have to run. They more often than
with floors or walls ; there can be no not produce a bad effect on a wall.
rule ; sometimes one plan will be found the best Dado. "
It will often be of advantage to have
and sometimes the other partial
; adoption a plinthor dado around
or a the room varying in
of both. The larger the pattern in furniture,height from one and a half to four feet, of a
coverings and curtains,the less conspicuous color of about the same degree of force as the
should be their colors. color of the floor. It should be plainer in
Curtains generally harmonize
may pretty design than the wall above ; and may often
closelywith furniture
the upholstery. They with advantage be absolutelyplain. The line
may often be somewhat more lively, as, in the is invaluable where there are pictures. Dadoes
day time the lightdoes not fall on the surface to passages and staircases,where there is no
the most in view, and at night they should wainscot, are good on account of their useful-
ness
not break too suddenly the general effect of as well as appearance. They had best
picturesand furniture againstthe walls. They be made of paper of such a pattern that
should always be suspended from rings on where a piece is rubbed off,another may be
rods. Lace curtains, except where mere substituted. It is not always the case, as is
screens againstthe inside of the window sash, constantlysaid, that a wainscot or dado makes
are not to be commended on any account, to- a low room look lower ; for it is interruptedby
say the least. doors and windows and largepieces of furni-
ture.
Entire blankness and absence of detail
WALL-PAPER, WALLS, AND CEILINGS. never make a larger. Detail is
space look
always good sufficiently when subordinated,
The carpets being selected,little difficulty and always bad when obtrusive. Simple treat-
ment
need be experienced in properlycoloringthe is what is required,that the space shall

walls and woodwork. not be so cut up as to leave no leadingfeature.
Woodwork. "
(See above under " A good Border. A border or

"
frieze does often
way to begin work.") make a room look lower. It arrests the eye at
If the doors and casings in a room be of a lower point than the top of the wall,and by
hard wood, their color is of importance in connection its uninterrupted line carries it around the
with floor and walls. If they be paint-
ed, room at that level.
the colors may well be of such tones as Pictures." The walls may properly be
will more stronglycontrast with the walls than allowed to furnish the key for the whole
with the carpet, the doors themselves being scheme of color ; and not necessarilynamable
more nearly like the wall than the casings color as red, green or blue ; but hue, tone,
In pro-
around them are. what might be called atmosphere. portion
Ceilings cannot be left plain unbroken faces
sur- t'othe absence of pictures walls require
of white plasterwithout sacrificing the a strong and elaborated treatment. If

harmony of the room, if the least degree of slightwater-color drawings or prints are to
fulness of coloring be attempted in other be hung on them, walls should be light and
generally be made er
light- delicate. If oil paintingsare to be hung, the
parts. They may
than the side walls, and slightlycontrast-
ing particular pictures should be consulted, as far
with them. With the walls very light, they as possible, beforehand. It is often said that
be darker. In case they should water-color, and oil-color pictures, or either of
may any
have as much gentle variation of lightand them with photographs and prints,should
dark and color as may be. A fashion of never be hung together on the same wall. But
showing the construction of the floors and it is as well not to make quite so broad a rule.
roofs above, is a thing to be wished by all de-corators.
We have'seen a water-color drawing which erred
It would add more to the effect of by having too much of one particularcolor
the rooms we live in than one-half of what we hung with good effect by a cool brown Liber
now take pains to do to them. Studiorum print,and a photograph of a painting

avoid made to glow with hue by a neigh-boring
Papers. "
In choosing wall papers a warm
over brightness,display, sharpness,or angular-

ity blue.
of pattern. It is not necessary that they
should be precisely and accurately made out."
"
THE NEW TO THE OLD.
ADAPTING
It is as Vv-ellthat something should be left to
the imagination.Prefer thoseof a generaltone
broken If in taking a house you fall heir to

of warm grey, and but few detached
colors; or creamy ochreish yellows; or sage, modes of colo'ring in paper, wood work or
but which
citron,olive and tea greens ; or dusky reds. paint,which are not good, you never-
theless
Blues are the hardest to choose ; they should must keep, modify your further furnishing
generallyincline to green or greenish-grey,or so far as you can so as to be in harmony

to the qualityof blue of some kinds of old with them, even though in itself it is not what
china. Rarely or never choose stripes, ever
what- you would prefer. But, if the/or"!s of wood
do
your friends may say about their making work, plaster ornaments, etc., be bad, not
let that influence further choice. It

look higher. Sometimes they do your
your rooms
so, and sometimes they do exactlythe reverse might lead to consistency, but it would be a
the wood
by callingattention to the shortness of the consistencyof ugliness. Supposing
148 DECORATION
work topainted white, after the common

be and all large spaces of plainwhite in carpet,
fashion, any system of full coloring for the ; of brilliant things,
curtains,walls, or ceilings
further decoratingand furnishingshould not be large mirrors, displaysof gildingand marble,
attempted. With largespaces of white paint and elaborate cast metal long lace
gas-fixtures,
or smooth white plasteringopposed to large curtains, sentimental statuettes and bronzes,
spaces of coloringyou cannot have a nious
harmo- and an undue abundance of small "artistic"
result. things.
It is better not to indulgea fondness for
that useless order of things which includes
REMARKS ON THE VARIOUS ROOMS.
"tidies," "mats," worsted embroideries, etc.
As we usuallysee them they are harsh, spots
The hall it is well to have rather darker
of white or inharmonious vivid color,and not
than the rooms opening from it,on account of
untrying to the nerves of those who do not feel
the agreeablecontrast. It is also well to have
at libertyto treat them with
disrespect,and
the coloring quiet and grave, without strong who do not like "
fancythings,"although they
and to positivecolor.
contrasts never rising may care for art.
The ornamental detail should be very restrain-
ed,
Finally,do not be disturbed if your house be
it being rather out of order in a place
simple,ine.xpensive,and unpretending; but do
which is principally a passage, and more ing
tell-
be disturbed if it be "cheap;" that is,if it be
if kept for other parts of the house. Large evidently not a fine thing,while it makes a
comparativelyblank spaces are in place here, shallow pretence by being dressed up in the
the incidents of light and shade often giving fashion of fine thing. Extreme
a simplicity
enough variation. and great dignity may go together dignity "
Dining-room. Probably the fashion of and

"
cheapness never. Remember that a quiet

having a dining-room sober and rather dark harmony of colors, and the simplestmode of
in its coloring,came about because of the
arrangingsimple things,are always good, and
table and those around it being the chief that brilliance, abundance, and extravagance,
point of interest, and also of the pleasant contrast
are always, at least,near the perilousborders
of the drawing room.
of no-land.
When the sideboard is simple in its lines
and dark and subdued in color,whatever is put
A FEW GENERAL RULES CONCERNING THE
on it will show to better advantage.
DECORATIVE ARTS.
The drawing-room of course should be
somewhat lightand
gay; fitted to be bright at
I. A work of art of any kind is produced
night and should not have any point of concentration,
when the desirableness of it is seen.
be too decided in any way.
only It
or
is the working out of an idea, and not the
The library, where it is a library, should
result of an ambition of making something
contain nothing to distract the attention ; the
new to attract attention and win applause.
ornament and coloring should be of the most
II. Any work of the decorative arts should
quietkind. Instead of thingsbeing so arranged
to appeal to the
possess fitness, proportion, harmony, and sug-
as eye, the eye should have to Its fitness, proportion,and mony
har-
search for things. gestiveness.
should not only concern the relations of
Bed-rooms ought to be airy and rather light.the various
parts to each other, but should
But curtains hung so as to be easilydrawn to
refer to the occasion of its being, and also to
shut off draughts and lightare desirable. If
everything that accompanies it. Its sugges-
the furniture is to be bought in the shops, the
tiveness should be of that kind which hints at
plainerit is the better. what is,for the occasion, most agreeableto the
mind and eye. Hence, in all good periods,
GENERAL ADVICE. forms from the vegetable and animal worlds,
and the creations of the ideal world, as ed
accept-
Advice in these things can only be of at the time, have been favorite subjects;
value so long as we remember that it is but while very small portions of angular or crude
advice, but the occasion would probably be geometric forms have been allowed.
rare when we could not let the following
have III. Whatever qualityor condition of beau-
ty
the force of rules. be agreeable to the eye in nature, will
may
made of in
North rooms. South rooms, poorly or fully be agreeableto the eye when use
lighted rooms, whatever their uses may be, art.

should have some attention
making IV. The
givenprimary reason
to for the decoration
their coloringsuit their respective quantitiesof surfaces in variously disposed masses or
and qualitiesof light. In doing this, that lines or colors,is to obtain an agreeablemodu-
lation,
kind of contrast between different rooms in a tending to gently disturb a sense of
house which is always pleasant, is secured. entire smoothness or flatness.
Adhere as much as possibleto simplicityof V. General arrangements should first be
general arrangement. Avoid on the one hand cared for,divisions and subdivisions being less
meagreness, and on the other hand what is and less marked and prominent. The ment
treat-
perhaps worse, overcrowding. never leading the eye to the study of

Beware of hard-finish " and white paint, separate parts before recognitionof the whole.
"
DECORATION DEPILATORIES 1-19
VI. Lines should be associated and have XXI. Patterns on a ground of a different
relationshipto each other, and sympathies of color,may be treated with an outline or boundary
tendency,radiating, or converging. of color, contrasting with pattern or ground
VII. Large, fiat spaces, unbroken by lines, or both. (Examples in Eastern Rugs.)
figures, forms, or colors, or by play of light XXII. Patterns in gold on colored ground,
and shade, sliould be avoided, especially where may generally be separated from the ground
there is firmness or smoothness of texture. by an outline of darker color or black.
VIII. Purely geometric figuresor arrangements XX II I. Patterns in color on a gold ground,
of figurescan never be satisfactory less
un- may generallybe sejiarated from the ground
partially obscured by passages of varying by an outline of a darker color or black .
lightand shade, interruptedby inferior figures It should also be remembered that no coiors
or forms,or dominated by superiorfiguresor in themselves give the appearance of nearness

forms. or distance (as has been asserted), thus be-
ing
IX. Mathematical precisionin drawing geo-
metric more fitted for the nearer or farther parts
figures,or in patterns of regular or of a form. We are in the habit of associat-
ing
formal design,should generallybe avoided. blueness with distance because of the blue-
X. The conventionalization of forms of ness of the sky and distant mountains; but
objects should never be sought for its own the same mountains look no nearer when pur-
ple
sake. It should be of the kind made necessary and the skv, although much bluer at the
;
by the restrictions of place and means. zenith,looks no farther off than at the horizon.
XI. Ornamental figures and forms maybe The red and yellow in the sunset sky appear
subjectto geometricalarrangements. But all farther off than the blue shirt of the laborer
largestylesdepart more or less widely from returninghome from his work. And in the
any too evident geometric arrangement of house a blue plum appears no farther off than
parts. (In ornament, as in verse, a rhythm a yellow one when with it in a dish. Any color
"which is too obvious is less agreeable than
may be made to advance in the sense of being
too great irregularity.) made to attract the eye, or njay be made tiring
re-
XII. Material should never be so treated as in the sense of being "quiet." Hues
to assert itself for what it is not. or colors depend on their treatment or tions,
associa-
XIII. Imitations of textures, or accidents for their prominence or quietness.
of surfaces, used to give to one thing the DEER. (See Venison.)
character of another thing such as the imita-
" ting DENTIFRICB. (See Teeth.)
of the figuredgrain of woods and the DEODORIZERS." These might be appro- priately
veins of marble-should be strictly avoided; classed with disinfectants, but as
unless used as mere hints in a pictorial ment.
arrange- there are times when unpleasant smells may
require neutralizing which do not necessarily
XIV. Decoration should be appliedto necessary point to impurities or infection, we will mention
constructions ; but unnecessary tions,
construc- here a few methods of deodorizing a room. It
or imitations of constructions, should must not be supposed, however, that when the
never be used as decorative in themselves,or cause of a disagreeableodor comes from impure
as a means of introducingdecoration. or injuriousmatters the danger can be

XV. In ornamenting a construction, its ex- pressionaverted by simply masking the smell. Coffee
of use or purpose as shown by its is one of the best of deodorizers. The best
general form, should not be disguised or con- tradicted.mode of using it is to dry the raw coffee, pound
it in a mortar, and then roast the powder on a
XVI. Positive color should be avoided in moderately heated iron plate until it assumes
large uninterrupted spaces, and confined to a dark brown tint ; then lay it in a platein the
small portions. In fine coloring, the prevailingroom to be sweetened. Sugar also is excellent,
hue is made up of divisions and subdivisions and a convenient way of using it is to
of more decided colors. bring in a few coals on a shovel and sprinklethe
XVII. Any arrangement or compositionof sugar over them, renewing it as the smoke
colors which is to stand by itself,and not depend ceases to rise. Brown paper or cotton rags burnt
upon association with other compositions, in a room are unsurpassed as a deodorizer, and
cannot be good if in it any one of the three purify vitiated air very quickly. For a sick- room
primary colors is wanting. nothing is more grateful and refreshing
XVIII. Color may be applied independently than to sprinkle cologne around the bed and
of details of form ; as in the spots and stripes curtains and to blow it through the air of the
of many flowers and animals. chamber. A pailof clear water set in a newly-
XIX. Gold should generallybe contrasted painted room will remove the smell of paint,
with dark color. In many cases where ness, and modify the danger of sleeping in newly-
bright-
delicacyand breadth are desired, it may painted rooms. Vinegar boiled with myrrh or
be contrasted with light hues or colors. camphor and sprinkled in a sick-room is also
XX. Patterns a ground of different color, ants.)
Disinfect-
on
very pleasant and purifying. (See
or degree of intensityof the same color, if
much broken or minute in parts, or of extreme DEPILATORIES." Substances for ing
remov-
simplicity,may be used without outline or superfluous hairs. Many of them are fered
of-
edging. in the drug-stores,but they are mostly
150 DEWBERRY DIAPHORETICS
unsafe to use, they have either an arsenical add a few drops of a solution of sulphateof
as
or caustic basis
and are consequently highly copper, and boil ; the solution will become
injuriousto the skin. Plucking out the hair first yellow,then orange, and finally of a deep
by the roots is by far the best way of removing horse-chestnut color. The test requires,however,
it. In cases where this will not answer, the to be carefullyperformed by a
person
followingdepilatoryis less objectionablethan possessing some experience in animal try
chemis-
any that can be bought already prepared : to produce a satisfactory
"
result. The
Take of best lime, slaked, one pound ; orpi- appetiteis generallygood, and even excessive
ment in powder, one ounce ; mix and keep in a in some cases ; the tongue is often dry and red,
well corked bottle. To apply, mix a small and the temperature rather lower than usual ;
portionwith water to the consistence of cream, the patientsleepswell, and the general health
spread it upon the hair and let it remain about may go on for a considerable time without ing
be-
five minutes, or tillit begins to burn the skin; seriouslyimpaired. In the course of time
then remove it with an ivory or bone paper- there is more or less wasting of the body, and
knife, wash the part with water, and apply a a liability to disease of the lungs. Cataract is
littlecold cream. also a by no means uncommon complication.
DEWBERRY." A varietyof the blackberry In young people and children,the disease often
sometimes called running blackberry,because runs a very rapid course, and may result fatally
of its growing on a vine which along in six weeks after the commencement of the
creeps
the surface of the ground. Dewberries ripen symptoms ; much more commonly it lasts for
rather earlier than blackberries, and in sunny three
two or years, and, in old people,sugar
situations attain a largesize and have a occasionallyappear in the urine without
liarly may
pecu-
and agreeable flavor, approaching
sweet any harm resulting. Death often takes place
that of the strawberry more nearly than any by suppression of the urine,followed by stupor,
other fruit. They are seldom found in the coma, and perhaps convulsions ; or it may
market in any quantity, as they are not often occur through general exhaustion, or from
plentiful enough to pay for systematic picking. disease of the lungs.
They may be prepared for the table in any of Treatment. The treatment
" of diabetes
the ways that blackberries are. generallyconsists in confining the patient to
DIABETES." A disease in which a very a diet from which all starchy or saccharine
large quantity of saccharine water is passed articles of food are, as far as possible, ed.
exclud-
daily by the patient,accompanied by great Brown bread, bran biscuits, meat, green
thirst and general debility. It may attack vegetables,milk, etc., may be allowed, but
people of any age, but is far more fatal,and ordinary bread, sugar, rice, potatoes, etc.,are
runs a much more rapid course in children and prohibited. Petsistence in this plan is often
young people than adults or those of advanced followed by much relief to the patient,causing
age ; amongst the latter a small quantity of him to gain strength,lessening his thirst and
sugar in the urine may be present at one time the quantityof urine, but it will not citre him ;
and absent at another, and these cases seldom nor, at present, is any remedy known that can
need cause much anxiety. It is at present an eradicate the disease. Since there is so much
unsettled question whether the liver or the thirst,a large amount of water must be given
blood is at fault in this disease, nor is it yet as much, in fact as the patientlikes.
"
Raw
determined what part the nervous system may meat has been found to be beneficial in some
play in it, but it is an ascertained fact that cases. Various preparations,

as diabetic-bread
irritation in certain parts of the brain will and have
diabetic-biscuit, been recommended ;
duce
pro-
sugar in the urine. The kidneys are not but few can continue their use long,as they
the seat of mischief : they merely allow the eventuallytire of keeping to a restricted diet.
sugary urine to pass, and, in doing so, suffer There are certain cases in
persons which
more or less in the process. largequantityof urine without hav-
ing
pass a very
The marked of diabetes
most syinptoms are any sugar in it : they are then said tcs"be suf-
fering
great thirst,dryness of skin, and passing an from polyuria, or diabetes insipidus, a
immense quantityof urine. The thirst is so disease of much less importance.
great that the patient is always wanting some DIAPER. (See Damask.)
liquid,and will drink as much as four or five DIAPHORETICS. Medicines which crease
in- "
gallonsof water a day in some cases ; two or the insensible prespiration.When they
three gallonsis a
very common amount. Since act
very energetically, they are called sudor-
they pass so much urine, the other tissues of ifics.During the administration of these reme-
dies
the body are dryer than usual ; the skin feels it is essential that the surface of the body
dry and harsh, and an eruption is liable to should be kept warm ; and for this purpose
break out, and sometimes boils form ; the nails wool is generallyemployed, in the shape of
are dry and often chip in consequence. The flannel or blankets. Exposure to cold air is
bowels confined, and the motions
are are erally also to be
gen- avoided, as well as the drinking of
firm and dry. The urine is lightin color, cold water, though this in strong constitutions is
but much heavier than usual,from the great often productiveof extensive perspiration, and
quantityof sugar present in it. Sugar may be many people take a glass of cold water at
detected in the urine thus : Take equal quan- of
tities night before going to bed, with the view
of urine and liquor potassse in a test tube, producing perspiration when they feel that
DIARRHOEA 151
they have taken cold. It is a bad plan, in is that they are caused by over-feed-
ing
ability
order to check excessive sweating, to expose ; the child nurses too long, or too often ;
the body while bathed in it,or while clothed and the stomach is only able to curdle the
with wet garments ; but these should at once milk without digesting it completely. The
be removed dry ones and
of a lighter
character remedy for this condition is to nurse the child
put on, or else the
clothingshould very gradu-
ally at longer intervals,or to give it less at a time :
be made lighter,avoiding any sudden and it is most probable that both a longer
transition which would be likelyto produce a interval and a smaller quantity are needed.
chill. The sleepingroom should be well ventilated,
(a.)Antimonial powder" (compound powder and at least once every day the child should be
of antimony), 5 grains taken at night,with a carried out to walk, or ride, so as to be
basin of warm gruel or white wine whey. thoroughly refreshed. If these dietarymeas-
ures
{b.)Dover's powder (compound powder of do not check the diarrhoea, resort may be
ipecacuanha),5 to 10 grains,taken at night. had to chalk mixture (containingno paregoric),
("r.) Liquor of acetate of ammonia, i ounce ; of which from half to a whole teaspoonfulmay
ipecacuanha wine, 10 minims; sweet spiritof be given once every two or three hours. This
nitre,20 minims. Mix, and give at night,or medicine should always be shaken up before a
oftener if necessary. dose of it is poured out : and, as during warm
DIARRHCEA. " Diarrhoea is in many cases weather it is apt to ferment, about half an ounce
rather than disease. It is present of the compound tincture of cardamons should

a symptom a
in typhoid fever,is a frequentaccompaniment of be added to every four ounces. With this,

consumption and diabetes,and is produced by the dose of the mixture may be made a little
a number of pathological conditions which only smaller.
a physiciancan understand. In its slight and When diarrhoea occurs in a child that is nursed
more common forms, it is caused by indigesti-
ble in part and fed in part, it should at once be con-
fined
food, or ordinary food eaten in too great to its mother's or nurse's milk, even at
quantity; by change of diet ; by violent mental the expense of some drain upon her. This
emotions : and by sudden changes of tem- will by itself generally effect a cure, but the
perature,
wet feet, and exposure to cold. chalk mixture may also be used if necessary.
When indigestionof food is the cause of If the child is weaned a milder diet must be
diarrhoea,the purging itself soon removes the tried. Its milk must be boiled and skimmed,
disturbingsubstance and the diarrhoea monly
com- and perhaps reduced in quantity. If this pear
ap-
ceases ; if this should not be the case, a stillto irritate the bowels, it may be well
moderate dose of laudanum (fifteento to try changing to the milk of another and
twenty cow,
drops) will generally prove effective. When when all these fail,or sooner if convenient, a
the diarrhoea is produced by exposure to the nurse should be found. The child that is
cold or the like,a mild farinaceous diet,rest weaned, however, very soon forgets how to
in bed, mustard over the bowels, and the use nurse and cannot be made to take the nipple;
of laudanum or laudanum and brandy in small in such a case the nurse's milk should be
doses, may be had recourse to ; in such cases drawn and fed to the patient.
too, the patient is generally benefited by wear-
ing For a child that is older and that has
a flannel bandage around the abdomen, become accustomed to a solid diet,the same
which may be retained after the attack to general treatment must be adopted. All sub-
stances
prevent recurrence. which are not easilydigestedshould be
In Children. When diarrhoea in at once abandoned. The diet must be limited
"
appears
infants and young children, as it is very apt to both as to its elements and itsquantity. Rice
do in the summer, it should be attended to at is one of the articles most frequentlyresorted
once ; not always stopped immediately, since to, and when it is rehshed is beneficial ;
it is often an effort of nature to throw off but it often disagreeableto the child
becomes
something which is better if given continuously,and other articles can be
away, but if allowed
to run on it speedilybecomes dangerous. The selected which are equally useful. The sweet
question as to when the discharges from the potato is one of these, but it should be
bowels should be stopped and when they thoroughly ripe and perfectly sound, and
should be assisted is a very difficult one to should never be given even to a healthy child
decide ; but the following
observations may be if it has become in part black or has the smell
useful to mothers. of rose-water. Artowroot is good, and so are
Adiarrhoea which consists simply of stools very light wheat bread, and crackers. Still,
rather loose, but otherwise of natural the child will often require something besides
ance
appear-
is the least important; when they become this diet. Boiled milk is a very good addition to
quite watery, and their several ingredients it ; and when this does not with the
agree
seem separate and unmixed, it is stomach, soups,
more broths, chicken and beef-tea,
grave.
Very watery discharges,especiallywhen companied
ac- be resorted to, and these may be ed
thicken-
may
by vomiting, are symptoms which with rice. When meat is used, the fat
any
should cause a physicianto be summoned at should be carefullyskimmed off. As to med-icines,
once. When the disease attacks a nursing a child that has been accustomed to a
infant,the discharges should be carefullyexamined, solid diet must be treated much as younger
and if curds appear in them the prob- children, though somewhat more powerful
152 DIET
astringentsmay be added to the chalk mix-

ture. him with nutriment,but also with heat ;
plies
Dr. Parker recommends this tion
combina- as oil,butter, fat,sugar, and other substances
: Take of chalk mixture three ounces ; of in which carbonaceous elements predominate.
tincture (or catechu),half an ounce
of kino ; of In warm countries, on the contrary, it is one
compound tincture of cardamoms, half an of the most essential conditions of good

ounce. Of this,the dose for a child two years health, that his food should be as little heat-
ing
old is one teaspoonfulevery two hours, if the as possible. In our own climate this law
dischargesare frequent,and at longer in- holds
tervals good as between summer and winter ;
very
if not" care being taken to shake the in the latter season, plentyof lean meat, butter,
bottle before pouring out the medicine. It is potatoes, eggs, sugar, and similar food, are
well, however, to give first a teaspoonful of necessary to keep the animal machine in work-
ing
syrup of rhubarb, especiallyif any undigested order, while in summer the diet should
food has been passed. consist chieflyof those substances of which
A child with diarrhoea should be limited in nitrogenousor flesh forming elements compose
its use of cold drinks and especiallyof water, the largestpart. There is probably no other
of which it will drink large quantitiesand cause so fruitful in producing the dyspepsia
very frequentlyif allowed to do so. Its milk and similar diseases of which Americans, as a
should be given as warm as it will bear it,as nation, are in a peculiardegree the victims as
food with the
should its broth and other liquids, except in the neglect to harmonize the
very rare cases when vomiting is excessive. changing seasons. (See Food.)
But it is not necessary to compel the child to The next most important question in determining
suffer from thirst ; little pieces of broken ice the character of our food is that of its
may be put in its mouth occasionally. The digestibility ; and

it must be borne in mind that
child should be kept as quiet as possible, and the nutritive value and the digestibility of food
if the diarrhcEa is very bad should be compelled have no necessary relation to each other. A
to lie upon its back. If there is any pain, the food may have a very high nutritive value and
bowels should be covered with hot flannels ; and yet be so indigestible as to be practically use-
less,
while a diarrhoea lasts,and longer,a piece of and on the other hand it

may be very
flannel should be worn over the bowels, and if easilydigested and worth little or nothing for
the child is delicate a flannel shirt should be nutrition. No general rules as to the digestibility
put on. When vomiting and diarrhoea commence of different foods can be laid down, because
at the same time, there is reason to it depends very largelyupon individual
apprehend that the disease is cholera tum,
infan- habits and conditions. Persons who have a
and a physician should be summoned at strong constitution,and take sufficient exercise,
once. (.S'tv Cholera Infantum.) eat almost anything with apparent

may
DICT. The "
subjectof food in general,and impunity;but young children who are forming

of the nature and constitution of the different their constitutions,and who are cate,
deli-
persons
substances used by man for that purpose, is and who take but little exercise, are very
discussed in the article on Food; under the dependent for health selection
upon proper
a
present head, we shall only treat of the of

cumstances
cir- food. As a general the body thing,when
under which special kinds of food requiresa given kind of diet, specially
demand-
ed
are most favorable to health, of the relation of by brain, lungs,or muscles, the appetite
food bodilyconditions,and
to of those general will crave that food until the necessary amount
principlesby which man must be guided if he is secured. If the food in which the needed
would provide himself with those classes of aliment abounds be not supplied,other food
food appropriate for his specialpurposes.
most will be largerquantitiesthan needed
taken in
Even when thus divided off, the subject of until that
is gained ; for all kinds
amount of
diet is so comprehensive, comple.x,and so food have supplies for
every part of the body,
so
constantlymodified by circumstances, that we though in different proportions. Thus, for

cannot even attempt, in a work like this, a example, if the muscles are worked a great
systematic survey of it,but confine our-
must selves deal, food in which nitrogen abounds is re-
quired,
to such detached hints and
as appear to us the appetite will remain unap-
capable of being turned at once to practical peased until the requisite amount of nitrogenis
use. secured. Should food be taken which has
simplest and most
The powerful agent in not the requisitequantity,the consequence
determining the character of our food is will be that the vital powers will be needlessly
climate. In cold countries the requirements taxed to throw off the excess. There are
of man are different from those felt in other kinds of food which
very only nour-
ishing;are not
the tropics,and
from the Esquimaux, who, but stimulating, that thev
so quicken
according to Dr. Kane, will drink ten or twelve the functions of the organs on which they
gallonsof train-oil in a day, to the Peruvians operate ; the condiments used in cookery,
and other tropical nations for whom the nana
ba- such as mustard, and spices,are of
pepper,
sufficies for nearlyall seasons
of the year, this nature. There are certain states of the
there are various gradations in which the con-
stituents system in which these stimulants be eficial
ben-
may
of the diet bear a
very direct relation and even necessary ; but persons in per-
fect
to the prevailing In cold health, and children,
temperature. regions, especiallyyoung
man requires such food as not only sup- never receive any benefit from such food,and
DIET 153
condiments cles,and brain work draws it to the head

Justin proportionas operate to ; and
this
quicken the action of tlie internal organs, tliey in consequence of the stomach loses
tend to wear down tlieir powers. Tlie same the supply which is necessary to it when
forming
per-
observation applies to the use of wines and its office, the adequate supply of
other spirituousand malt liquors. Under tain
cer- gastricjuiceis not afforded, and indigestionis
conditions where the vital powers are low, the result. The heaviness which is felt after
highly important addition to nary
ordi- full meal is indication of the need of
they are a a a sure
food but habitually,their

when used quiet; when the meal is moderate, the
process
;
stimulation is gained at the expense of digestionwill be sufficiently
advanced in an
temporary
of permanently weakening the digestiveorgans hour, or an hour and a half, to justifythe sumption
re-
which finally refuse to perform their work of bodily or mental labor. This
without some such external aid. It follows completes what we have to say on the subject
from the above that the requirements of food of diet in general, but under special circum-
stances
in each individual case may in a normal tion
condi- there are some suggestionswhich may
of things be left to the individual taste ; be found useful. Such is the case with those
and also that much more attention than the who lead a sedentary life, and on this pointwe
subjectusuallyobtains should be given to the can not do better than quote from Dr. Edward
selection and preparation of such food as is Smith's excellent treatise on Practical Dietary.
indicated by experience to be most appropriate. Persons of sedentary habits," he says,
"
With regard to the quantity of food to be "are liable to become either thin, feeble, and
taken, this also depends upon individual ditions
con- dyspeptic,or else to grow stout, according as
and cannot be formed into a general the original state of their constitution and the
rule. Where hunger is felt it may safely be attendant conditions of life have led. A certain
assumed that when the hunger has been fully amount of exertion is necessary to enable
appeased sufficient food has entered the stomach. a person to breathe the pure air in sufficient
Such are the circumstances of civilized cjuantity to carry on the function of digestion
life,however, that in most cases hunger is a and other vital actions in activity and vigor;
rare sensation ; and food is prepared and and when this is not obtained, the quantity of
very
eaten more to gratifythe palate than because food which is supplied must be reduced, or
nature demands it. On this point each vidual fulness

indi- of the system, or derangement of digestion
is and must be a law unto himself, and and general health, will follow. If the
we can only point out the consequences of reduction of the appetitefor,and the digestion
eatinga largerquantitythan is needed. When of, food be greater than the necessary wants
too great a supply of food is put into the of the system can tolerate, the former result
stomach, the gastricjuiceonly dissolves that occurs ; but if they remain good, the system
portion of it which the wants of the system will, at least for a time, store up fat within it,
demand ; most of the remainder is ejected in and the person will become stout. When
the person comes
be-
an unprepared state, the absorbents take tions with the sedentary occupation,
por-
of it into the circulatory system, and all thin, feeble, and dyspeptic,it is necessary
the various bodily functions dependent on the that the same plan should be adopted
blood are thus graduallyand imperceptiblyin- jured.which has been laid down forpersonsof feeble
Very often, indeed, intemperance in constitution, viz : the frequentsupplies of small
eating produces immediate results, such as quantitiesof hot food ; and, as animal food
than vegetable
colic, headache, indigestion, and vertigo; but excites the vital actions more
the more common result is the gradual under- mining food, it should be preferred,and the quantity
of all parts of the human frame, short-
ening of it graduallyincreased. There are many in
life by thus w'eakening the constitution. this state who hesitate to take milk and eggs,
As to the hours of meals these are of no from having felt uncomfortable after their use;
importance provided they are regular and come ibut they should be encouraged to take them,
at regular intervals. This interval should nevertheless, in the form which is least disagreeable
never be less than five hours, as the stomach to their taste. Milk in puddings or
requiresat least three hours to digest its sup- Wiith chocolate, and eggs fried or made into
ply
of food, and not less than two hours herb omelettes, are the best forms of food.
should be allowed it for rest and objected to ; but care in its cook-
recuperation. Meat is ing
not
Eating between meals is a most injurious and flavoring, and variety of meat ing
(exclud-
practice, the source in children, especially, of pork, and perhaps veal and fish),are
endless stomachic disorders. It
may be well necessary. Meat should be eaten twice a day ;
to give children under ten years of age one and, at the tea meal, potted meats, ham or
more meal during the day than the three which

eggs, should be added. Curries are valuable,
adults in this country usually allow selves and
them- all the rest should be hot, fresh, and
; but these, as we have said above, seasoned. So long as the sedentary habit is
should be at regular times and with stated in- continued, the total quantityof food which is
ter^'als between them. supplied should be less than would be requisite
After taking a full meal, it is
very important under other conditions; but it should be
to health that no great bodily or mental tion
exer- largelyof an animal nature."
be made tillthe labor of digestionis over. The diet of brain-workers, whether literary,
Muscular exertion draws the blood to the mus. professional,
or business men, should be ex-
DIGESTION DINNER 155
portion into pieces and enable it to be avoided in after years, and many of those who
minute
easilyacted upon by the gastricjuicewhen it are confirmed invalids and martyrs to indiges-
tion
gets into the stomach ; no chemical change might have been free from disease liad
takes place in the mouth with regard to this they paid more attention to diet. Not only
either ; the should the food be easilydigestible,but it
group, nor with the next two groups
only change is a mechanical one, and by this should not be swallowed too hastily;it should
means the food is well mixed together and always be taken at regularintervals,and rest
divided. The oesophagus is merely a tube to after a meal for a short time is advisable ; also
the food from the mouth to the stomach, too much should not be taken at once, so as to
convey
and takes no part in digestion. The stomach make the individual feel distended and fortable.
uncom-
is a dilated chamber where the food remains {Sec Diet and Food.)
for a time digested and to be acted upon
to be DIMITY. "
A kind of cotton cloth of a thick
by the gastricjuice. This important secretion, texture, and generally striped or otherwise
poured out from the walls of the stomjch in ornamented in the loom. It is chieflyused
great quantityduring digestion,renders ble
solu- for articles of female dress, and for ture
bed-furni-
all the proteidsor albuminous compounds, and window-curtains, and is very rarely
and the more finelydivided these bodies are, dyed. There are two of it,one
qualities being
the easier does the process go on ; when meat twilled and the other plain.
is swallowedhurriedly, or when tough, fibrous, DINNER. This article is about good din-
ners. "
and indigestiblefood is taken, the action of But everybody's dinner ought to be as

the gastricjuice is lessened jand indigestion good as it can, and nobody who cannot take all
results. Thus, in the course of three or four the hints here given need for that reason cline
de-
hours after a meal, the stomach contains all to take any that he can, if he likes them.
the proteids,amyloids,and minerals, in a state On ordinary occasions, where incomes are not
of solution,for water in some form is always above the average, circumstances generallyde-
termine
taken with food
only the fattymatters
; as yet what folks shall have for dinner. A
are unaffected. Passing down into the small very modest meal, however, may be tastefully
intestine the food is now called chyme, but it spread and served, and there is no reason why,
does not go far when it meets with the bile and so far as they are available,it should not have
the pancreatic juice,which, acting on the fatty the benefit of the principlesthat apply to the
matters, form an emulsion, whereby the oily most elegantbanquets.
particlesare so minutely divided as to render On the other hand, where people spend no
them capableof being absorbed by the lacteals end of money, they are apt to have tastes, of
and vessels of the small intestines. their own regarding the elaborations of a din-
ner,
Thus, either in the mouth, stomach, or testinal
in- and not to care any more for hints open
canal, the various kinds of food everybody else than for picturesof which
are so to
acted upon as to render them capable of ab- everybody has a copy.
sorption, But even on the points
and this process goes on not only in essential to a good dinner, as distinct from
the stomach but all the way down the intes-
tines, either a plainor an extravagant one, there is
so that the blood is supplied after every much difference of taste. It is not best,
meal with a fresh stock of food to make up for though,to confuse our suggestionsby much discussion
the losses which are continuallygoing on in of disputed points,but to confine ourselves
other parts of the body. There is,however, as far as possibleto the particularsre- garding
always a residue of indigestible matters in the which most people agree, and not to
food, so that all the chyme is not absorbed, attempt to advise those who are beyond the
but the remainder is excreted dailyand known need of advice.
as faces. As the coat of the intestines is in In the first place,a good dinner need not be
part made of muscle, it is constantlycontract- ing expensive,though (as is not always the case
in waves and gently pushing the chyme where much money is spent) there is no end to
forward so as to bring it in contact with differ-
ent the expense that may be indulged in without
parts of the canal, and finally to expel the preventing the result being good.
indigestible remainder. If this process go on To one philosophizingmuch on the subject,
too rapidlythen diarrhoea will result,and if it the order of the fundamental courses of a good
continue the patient will lose flesh because dinner apt to suggest the old saw
is of fish, "
those substances which be flesh,fowl, and good salt herring." Expand

escape ought to
absorbed by the again, ifthere be flesh to mean
blood; or all edible flesh but game-birds,
disease of the mesenteric glands,or walls of restrict fowl to mean only game-birds,interpret
the intestines, as in some cases of wasting good salt herring as meaning something pungent
disease in children,in cancer of the bowels, the whole of salads (herring
range "
etc, then absorption will not go on properly salad if you like it), keep in mind what
and emaciation will be the consequence. Foods everybody knows that before dinner comes "
vary very much in their degree of solubility, and soup and after it dessert, and you have the
hence arises the importance of careful diet in
key to the whole subject fish,flesh,fowl, and "
those who have a weak digestion,or who are good salt herring. All beyond this is mere
convalescing from sickness. By bearing in elaboration, and all that requires variation
mind in earlylife the importance of mastication from it is exceptional. Give a man more, and
and digestion,much sufferingmay be he should feel honored ; give him this,and he
156 DINNER
should feel contented,for he cannot say that

he has not had a good dinner.
Now for the elaborations.

I. Five small raw oysters, opened (on the
deep shell,so as to retain the liquor)justbefore
dinner, and put at each platebefore the dining-
room is opened. A colored doileymay be put
under them on each plate. If oysters are not
in season, substitute small round clams. If
weather is quite warm, let them rest on each
platein a bed of cracked ice. In either case,
quarter of a lemon on each plate.With clams,

red pepper within reach.
II. After fish,either patties,bits of toast,
each supporting a single selected mushroom
and saturated with brown sauce, or some ilar
sim-
trifle. Whatever is used, let but one be
put on each plate,and before the plates are

handed.
III. If you have more than one meat, let the
first be relatively substantial,and the second
of a lightercharacter. For instance a filet "
of beef might be followed by chicken quettes,

cro-
or a boiled turkey (which is never

reallygood without oyster sauce) by mutton
chops with almond paste. Other things even,
let a roast precede a boil,but put the heavier
thing first.
IV. After meats. Entries, such as quettes,
cro-
calves' brains, devilled kidneys, oys-

ters
fried or broiled, etc.
V. Before game, a small glassof sorbet to
each to be brought in in the glasses.
VI. After sorbet, where there are no ladies
whom If you omit any of the courses
be ble,
disagreea- indicated by
present to they are apt to
capitals, let them be game first, then fish, then

cigarettes.
VII. With game, jelly; though true epi- curessalad,last soup.
don't take it. The salad is frequently
SETTING THE TABLE.
served with the game, though for those who
To raise feeding from the grade of an mal
ani-
wish both jellyand salad, this is awkward, if
function into that of a fine art is worth
jellybe served.
VIII. After salad, cheese, either one of me-
dium anybody's while, and almost anybody can do
strength,or two kinds one pungent, one
it "certainlyanybody apt to read this book. "
mild. The waiter had best hand both kinds together It need cost but a little polishingof glass and
(previously for the to metal, and a handful of flowers,to make a very

cut up) company
choose. Vv'ith this, hard crackers. plaintable pleasingto even the critical eye.
IX. If you elaborate dessert, let the Have a thick, soft blanket under the cloth.
table-
your
It prevents noise from laying things
order be ; pastry or pudding, ices,fruits,
nuts,
and raisins, bon-bons. down, and gives a pleasantfeelingto the hand
X. Black coffee in small Sugar (in restingon the table.
cups.
lumps) passed
to be separately. This is auite Decoration. " The first rule for settinga
frequentlyreserved till the ladies have left the table well, is not to put on it anything to eat.
table and served to them and
in the parlor, to Exception may be made in favor of a few namental
or-
the gentlemen in the dining-room. plates containing bright colored

pickles, olives,fruits, and confectionary.These
WINES.
are admissible only in so far as they are decorative.
The at which they should be Let each course be brought on and
terhperature
drunk is treated elsewhere, under the titles of removed separatelyafter the guests are seated.
the wines themselves. Their order is given Now here is a very important matter,
below. which even good dinner-givers sometimes neg--
The fundamentals (both of food and wine) lect. Do not let the ornament in the centre
are printed in capitals. Of course no list be so high as to prevent people naturally

could include everything. This one merely seeing each other across the table. If you
attempts to give what can frequentlybe re-alized. do, it will confine the talk to people sitting
If you care for anything more, you ne.xt each other, and seriouslyimpede general
have probably already so far studied the subject and livelyconversation. There is no denying
as to be beyond the need of any aid. that a high centre-ornament is decorative, and
DINNER
157
excellent for a supper where people stand. the company comes in. The plates with ice
But a little taste and ingenuitywill devise low are too ticklish for the waiter to pass over
ones suitable for dinners that will not fere

inter- shoulders. Taking up the plates is easier.
with human
tlie distinctively enjoyment " Ice Pitchers are not articles of dinner-
conversation. Flowers, of course, are ally
gener- table furniture,except that in T/crf hot weather
the most available material. They should one may be used from a side table.
not be gathered, however, into a single flat Caraffes and cracked ice should be within
mass, but should be placed at a height of everybody's reach.

two or three inches on small plates or the Cards on Plates, bearingthe names of the
narrow troughs now to be found at the crock-
ery company, so as to seat tliem with reference
stores, and around some object grouped to congeniality,

are very important. For host
not much high in the centre.
over a foot or hostess to marshal them after they are in
This central object can be a bouquet, a stand the dining-room is not nearly so easy as for
of fruit,
or other tasteful thing that ingen-
uity them to marshal themselves by the cards, and
any
may suggest. In warm weather, ice,either the host and hostess are sure, in the confusion
in a large clear block, or several
pieces too of the moment, to get people placedexactlyas
large to melt out of proportion during the they did not intend to have them.
meal, combined with ferns or flowers,is sug- Bread. Cut pieces about four inches long,
gestive, "
and may be made very beautiful. The two wide, and two thick, and alwaysplace a
writer wishes to state, most emphatically,that piece beside each platein settingthe table.
generally, on noticingthat dinner is passing off Finger Bowls are to be passed after pastry
with peculiarspirit, he has also noticed that on plateswith doileys between the platesand
the ornaments are so pede the bowls.
disposed as not to im- Tlie plates are to be used for
intercourse. fruit and nuts, if there are any. If none are
A small bouquet de
forsage at lady's handed, the finger-bowlwill not be taken from
each
place,and a flower with a leaf tiedto it at each the plate. The finger-bowl should be filled
gentleman's,for his button-hole,
are very agree-
able. about one-third, contain a slice of lemon, and
in very warm weather, a bit of ice.
Chairs. "
Avoid
dining-room. Fruit. It is
cane seats in a "
well to have a dish, at one side,
Where fine fabrics and laces are kept on them independent of any that may be on the table,
so long a time continuously(longer than any-where with grapes cut into small bunches, and oranges
else)they play liavoc. and large fruits halved. If fruit decoratingthe
Plates. " One should be at each seat. The table is"to be used, let it be removed and so
raw oysters or clams, on a separate plate,are prepared before it is passed.

placed on the first
plate. So with the soup. GENERAL HINTS.
The first plate is exchanged for the platewith Never let two kinds of animal food or two
the fish. from the plate;
Always have a stock of plates in kinds of pastry be eaten same
reserve suflicient for all the courses and make a fresh course of each.
erly
prop-
heated. The most decorated plates are Always change knives and forks, or spoons
best enjoyed about the time of salad or cheese with plates. As before stated, it is well to
and at dessert. start with two or three relaysof implements by
Knives and Forks. It saves the waiter's " the plates.
time to start with at least two forks, and two Don't have over two vegetableswith a
knives by each plate. It is not bad to have course. Let them be offered together on the
three. One knife should be of silver,for the same waiter. At a largedinner, you can have
fish. Silver knives are, of course, essential two varieties in the same course, i. e., two
for fruit. fish,two
two meats, etc., lettingthe
soups,
Napkins are supposed to
never
appear a waiter the guest a plate of each
offer at the
second time before washing. Hence napkin same time, the guest choosing between them.
rings are domestic secrets, and not for pany.
com- Everybody is always out of bread ; prevent
it if you can.
Wines that can be drunk at the temperature One good waiter is worth ?nuch more than
of the room be on the table from the start two
may poor ones.
and they add to the decoration. Don't let a wineglass stand empty. If one
Wineglasses. Three four with the water is it proves that the guest likes that
"
or empty,
glass,are enough to start with. If you have wine.
wines, bring the but ice in
more
glasses on with them, Champagne is always too warm,
and substitute them for tlie sherry-glass, sau- the glassesis a poor remedy, so use the small-
est
terne-glass "c. Provide colored glassesfor still that They will not let
glasses are proper.
white wines. readilyas the
Americans pretty generallyset it lose sparkleand coolness as
their glasses in a row at the rightof the plate, large ones.

in a direction across the table. The French Pour out the wine for each course bcfoi-e\\-\e.
quitegenerally set theirs in front of the plate, course is served, unless have waiters
you
parallelwith the edge of the table. Liqueur enough to do it simultaneously.
glassescome on with the liqueurs. Two hours and a half is long enough to
Clams {Dotit forget the ice in warm serve any dinner that Christians ought to eat,
weather) should alwaysbe on the table before three hours and a half is too long.
158 DINNER
The host goes in first with the lady whom j Quails,broiled with a sliceof fat pork. ) Chateau
he seats at his right. The hostess in ( Celery salad. j Lafitte.
goes
last with the gentleman whom she places at j Rice souflee.
her right. ] Chocolate pudding.
The worst torture that survives the inquisi-Neapolitan cream,
tion cakes.
is ;5arf formal dinner. A Coffee, fruits,

nuts, etc. (Port.)
a worse torture
than any known to the inquisition
is any mal
for- MENU FOR 24TH FEBRUARY.
dinner (the better the dinner, the worse Mock turtle,vermicelli,clear. (Sherry.)
the served.
torture)inefficiently Pates a la Reine (chicken).
Fish at dinnerbe fried or broil-
ed,
must Lobster farcie.
never
let it be boiled. baked

An exception Stripedbass, with shrimp sauce.
or
may be made in favor of a delicacy,such as Fillet of beef, with stuffed potatoes. (Champagne.)
smelts or trout. Roast chickens, with beans.
If anybody says champagne ought not to Sweetbreads, larded and served on a thick puree
in of spinach.
come early,don't believe it.
Fresh and veal Sorbet.
pork are seldom seen at
,
Prairie fowls, with brown sauce. (Chablis.)

the tables of those who know how to dine
Endive salad.
or to digest. But a ham baked with sugar, Lemon ice-cream.
or champagne, is an honorable companion Whipped cream, with preserved strawberries.
after fish, all the down to It
way game. Coffee, nuts, fruits. (Chartreuse.)
is only an though, the
accessory, never
basis of a decent dinner. It should be handed MENU FOR 15TH MAY.
around sliced,after the regularcourse is served. Green turtle. (Madeira.)

In place of salad, some Fried perch, with olives.
speciallynice vege-
table,
such Boiled leg mutton, oyster sauce. (Champagne.)
as asparagus, green corn, or a well-
cooked Cutlets of chicken, a la Bechamel.
cauliflower may tastefully be served as
Hare, red currant jelly. (Claret.)
a separate course. In fact there is much to
Potatoes i la creme.
be said in favor of always serving
separatelya Plum-pudding, brandy sauce.
vegetable which does not, like potatoes, stewed Salade.
tomatoes, beans, peas, etc., seem the natural Coffee, with whipped cream.
accessory of some meat.
Many an appreciativesoul will be grateful MENU FOR 19TH JULY. "
Dinner.")
(A "
Fish
if he finds his Oysters on the half-shell. Select

carefullyat this
sherry cold ; and probably none
of those who usually take it tepid,will feel Cream of fish. [season. (Rhine wine.)
hurt. Trout, with clam sauce. (Champagne.)
Chesterfield's idea that
( Baked black-fish,with claret. ( Chateau
a dinner party
should not include fewer than ( Fried potatoes. ) Margeaux.
the graces or
Fillets of halibut, bread-crumbed and broiled, with
more than the muses, has the approval of
stewed peas.
later generations. Especiallycommendable
is the rule where waiters A
( Clams in their shells. Ued Hermitage.
are scant.
super-
latively (Lettuce and endive mixed. ) "
good waiter in a well-ordered house Roman punch.

can manipulate eightpeople,if he has an sistant
as- Strawberry cream.
in the
pantry to prepare everything Almond cakes.
for him. If you ask one person more, you'll Fruits, nuts, and cofiee.
spoilthe fun of nine,unless you get another Game Dinner.")
MENU FOR 1ST SEPTEMBER. "
(A "
waiter.
fricassee.
Last and not least,dining rooms are always Oysters en
Puree of grouse.
too hot
Salmon au court bouillon.
Roast pea-fowl. 1
We append bills of fare six for entertain-
ments "
Braised wild duck. "" Heidsick.

and twelve for familydinners. Although Artichokes. )
they are scattered through the seasons, they of field-larks in fillets. )
Pates
almost all available g;jjg_,
are at any season, and, Lobster salad. )
with help of the separate article on Bills
the ,
Roast pigeons.
OF Fare, will probably aid the
housekeeperin Lettuce.
answering the constandy recurring question, Biscuits glaces, vanilla ice-cream, coffee, fruit.
"
What shall we have for dinner ? "
Noyeau.
MENU FOR DECEMBER.
MENU FOR i6tH JANUARY.
Oysters on half-shell. Hungarian wine.
Soup. (Sherry.) Chicken. Madeira.
Bouchees of lobsters. (Sauterne.) Sardines, olives, cheese, and pickles.
1 Boiled cod, with anchovy sauce. ( Mackerel a la maitre d'hotel. )
Missouri Catawba.
iPotatoes a la maitre d'hotel. \ Mashed potatoes. )
jBraised turkey,with chestnuts. ) ^, ( Roast turkey,cranberry ) Steinberg sauce.
Canned asparagus. \ Champagne. (Braised ribs beef, with vegetables.) Cabinet.
jChicken livers stewed. Breast of pigeon, larded, brown mushroom sauce.
ICauliflowers. Sorbet.
DIPHTHERIA 159
j Ortolans, with fried oysters.Pumpkin pies. cold countries ; yet various epidemics differ in
."I
Celery, with mayonnaise. Mince pies.
severityand in extent. It is quite clear that
[Montcbello. Fruits, nuts, coffee.
Plum-pudding, rum sauce. Vanilla ice-crcam. the disease is contagious,but in what
way is
not so manifest ; at one time an isolated case
will appear in a villageand not spread widely,
while on another occasion a whole district will
FAMILY DINNERS.
suffer severely; if one inmate of a house be
attacked most of the others will suffer too, if
JANUARY 4TH. JULY lOTH.
they come in contact with the patient. The

Consomme Nouilles.
Beef soup, with vegetables. aux infectious matter is capable of diffusion into
Bream, with oyster sauce. Rock bass, with fried pota-
toes.
Boiled potatoes.
the air,and may be carried to distant parts, but
Corned beef, with carrots. Tomatoes.with slices of chicken it is more common for those to be infected who
Stewed kidneys. dressed in mayonnaise. in close
inhale the breath,
patient's or who are
Spanish puffs. Peaches and cream.
contact with him. It is very doubtful if the
AUGUST 14TH. disease can be taken from one house to other
an-
FEBRUARV i8tH.
by an unaffected
person, but the pres-
ence
Clams on the half-shell, pickles.
Bouillabaisse.
,
Broiled porterhouse steak. of one sick person in a house is suffi-
cient
Boiled chicken.
Green peas and asparagus.
Fried parsnips, caper sauce. for its communication to another, though
Strawberry shortcake, coffee.
Fillets of bass, with pickles. the two be kept as separate as possible. Al-
though
Mince patties.
SEPTEMBER 24TH. every care be taken to purifyan apart-
ment
in which a patienthas suffered from this
MARCH 2 1ST.
Oyster soup.
disorder,yet the infection will sometimes cling
Broiled eels, with cucumbers.
Oysters,with lettuce.
is re-
Roast sirloin of beef.
Braised fowl. to it with remarkable tenacity. A case ported
Potato croquettes. String beans. in which a visitor to a country-housein

Cabbage boiled with Celery, with capers, [cream.
cream.
Scotland, caught the disease while occupying
Baked lemon pudding. Currant tart, with whipped
a chamber in which a case of diphtheria had
APRIL
OCTOBER 25TH. occurred eleven months before. The infection
3D.
Pot-au-feu. be disseminated for some time after valescence
con-
Fried oysters, sliced cucum- may
[bers. Halibut, with parsley sauce. has been established. There
Smelts fried with fat salt pork. The beef, with the vegetables. be a predispositionon the part of
Potato salad. seems to
Baked potatoes. '
Lamb chops, with baked mac- Tapioca pudding, sauce au some people to take this disease ; those who
[caroni. quatre fruits.
are highly nervous or who have undergone
pie and coffee. Cream-cakes.
Pumpkin
much mental activity,and those who have
MAY 20TH. NOVEMBER 30TH. suffered from exhaustion or bodilyfatigueare

Mock turtle. more liable than others. The disease seems
Clam soup.
Boiled leg of mutton, tomato Turkey, cranberry sauce. to attack indifferently
all classes of society.
[sauce. Rice croquettes. The time between the first exposure to the
Mashed potatoes. Egg-plant stuffed.
Snipe, fried oysters, [edeggs. disease and the appearance of the disorder,
Oyster plant in batter.
Water-cresses, with hard-boil-
Lettuce and green onions. varies from thirtyhours to several days.
Raisin pudding, sherry sauce. German puffs.
Symptoms. " The onset of an attack is
DECEMBER 14TH.
marked by lassitude and
prostration,aching
JUNE 12TH.
Salmon. Puree of beans.

in the back and legs,pallorof the skin, and
Chicken with barley. Broiled herring, Dutch sauce. pain in the throat ; in children, there may be
soup,
with boiled Ribs of beef.
Cold roast mutton, diarrhcea, headache, giddiness,and a stupid
cauliflower. [mixed. Boiled potatoes.
Stewed condition. The pulse becomes quick and may
Lettuce, with cives and olives tomatoes.
Charlotte Russe. jPumpkin pie. beat 120 or 140 times a minute, but the tions
respira-
are particularlyincreased.
not The
tongue is moist and slightlycoated, the appe-
tite
DIFHTHBRIA. A disease, occurringgen-
"
erally is impaired, and there is more or less

in epidemic form, and characterized by thirst. The throat is sore, and it is difficult
a peculiarinflammation of the mucous or lining and even painfulto swallow, and this pain ex-
tends
membrane of the fauces,

pharynx, and upper often to the ears, and there is a feeling
part of the ; sometimes
air-passages the dis-
ease of stiffness in the muscles of the neck. On
spreads to other parts of the mucous branes.
mem- looking inside the mouth there will be found
Diphtheria is often confounded with some swelling and redness of the soft palate
and scarlet fever, and it was until
croup not and tonsils,and the back part of the throat.
recent epidemics that its distinctive character If the inflammation extends upward into the
had been clearly and generally recognized. nasal passage there may be a glairydischarge
Children and liable to from the nose, or, if it spreads downward into
young people are more
it than adults, and more girls suffer from it the larj'nx, s)Tnptoms similar to those met with
than boys ; women also, are more liable to it in croup will appear. There will then be
than men, and the weakly of either sex more hoarseness and weakness of voice, with cough
than the strong and healthy. Climate and and crowing inspiration, ^nd if the obstruction
do not to have influence be very
season seem any on great there will be imperfect expan-sion
the disorder ; it is equally severe in the sum-
mer of the chest, pallorof the face, and lividity
as in the winter months, and in its of the lips. When the inflammation extends to
toms
symp-
and mortalityit is the same in hot as in the larynx, the mortality, especially in children^
160 DIPHTHERIA DISINFECTANTS
is very great ; in adults, this extension of tlie slowly,because in consequence of the sis
paraly-
disease is lessdangerous, and they are often of the muscles of deglutitionwhich often
able to expectorate large pieces of the false ensues, the act of swallowing is rendered
membrane. The most characteristic ance
appear- dangerous. Where there is much obstruction
in diphtheriais the presence of a mem-
brane the operation of tracheotomy may
in the laryn.x
which covers more or less of the sur-
face be resorted to, but this proceedingis attended
about the upper or back part of the with a very small amount of success, and is
mouth ; this membrane is soft and of ashy- nearlyalways followed by afatal result in very
removed leaves behind children. When convalescence
grey color, and when a young begins,
red and raw surface, and then it rapidlyforms the return to solid diet must be slow and ual
grad-
again. The swellingof the mucous membrane ; for many weeks the nutriment should be
and the amount of false membrane may be so lightand wholesome, and not too much should
great as to prevent swallowing,and to endan-

ger be taken at a time. As soon as the patient
life by preventing enough air from enter-
ing can be removed with safety,and without ing
carry-
the lungs. The inabilityto swallow is infection to others, removal to country air or
often very great, and when fluids are taken in the sea-side is most beneficial,and it is the
this condition they are apt to come back more needful in these cases as there is so
through the nose ; complete inabilityto low

swal- much prostration and anoemia for many weeks
seldom comes on before the third or fourth afterwards ; yet, even in bad cases, the health
week of the disease, and it arises from a alysis will
par- in time be thoroughly restored. Cold
of the muscles of deglutition. This bathing, tonic medicines, moderate exercise,
condition is a very serious one and adds much or even a sea voyage, are very valuable aids in
to the danger of the case ; the pulse may come
be- restoringthe health. In cold weather a bath
weak and slow, and death may occur is not advisable unless the chill is taken off
suddenly from faintingor any undue exertion. the water, but in summer time it is most freshing
re-
Loss of power and irregular action of the strengthening; carriage exercise

and
muscles of the pharynx is the earliest and may at first be taken, or a short walk during
most common form of nervous affection in this the fine part of a day, but no great exertion
disease, and it may disappearrapidlyand leave should be made, and the patientshould rest as
no mischief behind, but sometimes it lasts for soon as a tired feeling comes on. Although
weeks or months and retards convalescence. this disease is not so communicable by the
Every case of diphtheria must be regarded clothes as scarlet fever and some other ders,
disor-
with anxiety,as it is attended with considera-
ble yet it is always advisable any articles
that
danger ; and any extension of the deposit clothing should be of thoroughly disinfected
in the fauces, the onset of Iseingworn
a again,and for this purpose
hoarse voice, or before
breathing, or the occurrence of orrhages,
hem- they may be placed in an oven and exposed to
croupy
are serious symptoms. a high temperature ; a similar remark will
Treatment. There is no
"
drug which can apply to the bedding, curtains,sheets, etc., of
be looked upon as a specificfor diphtheria, nor the room in which the patienthas lain. When
are there of eliminatingthe disease possible,the house in which the disease has
any means
when it lias attacked individual broken out should be well cleansed and gated
fumi-
once an ; yet, a
great deal may be done at the outset if the ; it may kept empty for this
be purpose
disease is recognized sufficiently
early. As a for a week or ten days, and chloride of lime
local remedy a solution of nitrate of silver should be sprinkled about the rooms on the
may
be thoroughlyappliedto the diseased surface of floors.
the throat, but not forciblyas to rub off the
so DISHES. {See Earthenware.)
membrane and follow. DISINFECTANTS. This term is confined
bleeding to
cause drochloric
Hy-
acid and honey have been used for a here to substances used for destroyingnoxious
similar purpose, but in all cases medical advice odors or vapors or whatever may produce infection.
must at once be sought,as it is dangerous to A large variety of disinfectants are
depend on merely domestic treatment. The sold in the drug stores, and in summer time,
of them should be in
patient should be placed in a well-ventilated especially,some one
room, and the air should be between 60" and frequent use in every house. The best disin-
fectants
65" Fahrenheit, and kept constantlymoist by are, of course, fresh air (abundant ventilation)
and an abundance of water (thorough

lettingsteam escape from a kettle of boiling
cleansing); but with our defective drainage
water. Complete rest must be obtained as
there is always great prostration,and any exercise something more

is frequentlynecessary. The
suggestions from circular of the
or movement on the part of the patient following are a
should be avoided Board of He'alth of New York

so as to store up all his :"
strength. Milk may given be to discharges,and

the extent of L To disinfect diarrhoeal
three or four pintsa day, and purify water-closets, privies, drains, and
brandy can be to
mixed with it, if it is necessary. Beef-tea, cesspools,dissolve ten pounds of sulphate of

chicken-broth, and egats may also be given ; it iron (copperas) in five gallonsof water, and add
is of no use givingsolid food, as the patientwill half a pint of common carbolic acid. Keep a
not care for it,and it will create lowing. small
pain in swal- quantity of this solution in the vessel
Great care must be taken that the which is to receive the discharges. Pour a
food is given in small quantities at a time,and pint of the solution into the pan of the water-
DISLOCATIONS 161
closet three or four times a day, or add half a fall on the hand, one or both bones of the
the entirequantity to the contents of an dinary arm
or- being driven backward. Seat the patient on
privy-vault. If this practiceis made a low seat, or on the ground ; place your knee
general in all private dwellings,not only will inside the bend of the elbow, then grasp the arm
the house-drains of such dwellings be disin-fected, firmly just below the elbow with one hand,
but the benefit will extend even to the and the wrist with the other (ifanother person
publicsewers is present let him take the wrist); pullfirmly,
II. During the prevalence of cholera, all and at the same time bend the arm gently in-
wards,
diarrhceal discharges should be received in and the bone will in most cases return
vessels containing some of the disinfectingto the socket without difficulty.
fluid, before being thrown into the privy- Hip (Dislocation of). When this happens, "
vault or pan of the water-closet. the leg is shortened, and the foot turned /"-
III. Clothing, sheets, towels, etc., from tients waycis
pa- so as to rest upon the other one ; but be
with infectious diseases, should be im-
mediately it is out
attempting anything. In
sure before
boiled ; but, when this is impractica-
ble, case of need, lay the patient on his back, and
they may be thrown into a tub of water, in seat yourself beside him on the injured side ;
which have been dissolved eight ounces of take off your boot and place your foot between
sulphate of zinc, with one or two ounces of the legs, protecting the parts with a folded
carbolic acid to every three or four gallonsof towel ; catch hold of the ankle or knee and pull
water, or in water containing sufficient per- hard
manganate until the bone slipsinto its place. This
of potash to maintain a ple
light-pur- plan, however, will seldom succeed unless the
color, until the articles can be boiled. operator is taller and stronger than his patient.
IV. To absorb moisture from damp cellars, If the accident happen to a muscular man, pass
closets, courts, and sunken areas, use fresh a towel round the upper part of the thigh(catch
stone lime finelybroken, and suitablydistrib- uted, hold of it on the inside of the leg), let one or two
or placed on plates in the places to be assistants grasp the leg itself, and all pull firm-ly
"dried. Whitewashing should be done with but gently downwards for some time until
pure fresh lime. Putrid and offensive the muscles of the limb relax.
gases
m,ay be
destroyed by chloride of lime. (See (Dislocation of.) Wide
Jaw "
yawning,
Fumigation.) laughing,etc., may cause this. The mouth is
DISLOCATIONS." In most cases of wide
location
dis- open, and cannot be closed ; the chin is
it will be best to wait for medical aid, thrown forward, speech and swallowing are very
which should be immediately summoned ; but if not
difficult, impossible; and in front of the
when this cannot be obtained at once, of course ear is an unnatural hollow. Place hand
your
some effort must be made to relieve the sufferer. on each cheek, and insert your thumbs, pro-tected
Before anything is done, however, make yourself with a napkin, into the mouth as far
very sure that it is a dislocation and not a fracture,back as possible ; then press the thumbs wards
down-
for any mistake result in serious injury. and backwards, and at the same time
may
Elbow (Dislocation of). This is caused by raise the chin with the
"
outer fingers of the
hands. If these movements are made with
sufficient force, and at the same moment, the
jaw will slip into its place. A small walking
stick,used like a bit in a horse's mouth, may
be tried instead of the thumbs.
Neck (Dislocation of). This is caused
"
by
a heavy fall on the side of the head. The head
is turned to one side and fixed,and of course
immediate action is necessary. Lay the person
gently upon his back, plant'one knee against
each shoulder ; the head firmly; pull
grasp
gently upwards from the shoulder, and at the
same time turn the head into its proper place.
Shoulder (Dislocation of). " In this form of
injury the arm-bone is displacedfrom its tact
con-
with the blade-bone. The arm cannot be
moved without pain ; the shoulder seems tened
flat-
: the elbow stands out from the side,can-
not
be made to touch the ribs,nor can it be
brought up easilyto a level with the shoulder ;
and the head of the bone, rounded in shape,
may be felt in the arm-pit if the fingersare

pushed well up while the arm is slightly
moved
outwards. Lay the patient fiat on his back and
sit down beside him the
on injured side pull ;
off your boot, place your heel in the arm-pit,
take hold of the arm with hands,
your or a long
Dislocation of the Elbow. towel fastened to it and passed round
your neck.
DOILY DOVER'S POWDER 163
disease proceeds, becomes after some days butter, and then add a pound of flour and
mucous orpurulent,loading the eyes and ob- enough boiled milk to make
structing a rather stiff
the nostrils. It then lodges in the dough; flavor to taste with nutmeg, cinnamon,
bronchial tubes, preventing the free access of and a few drops of some essence ; cut into
air to the lungs ; and if it reaches this stage is shapes with tumbler or knife, and fry brown,
fatal. A good remedy for in hot lard. When done, sift sugar over the
very likely to prove
distemper in its earlier stages is to force the top and serve hot.
dog to inhale the fumes of burning sulpliurfor Isle of Wight. Take: "
Flour, 4 lbs:
"
five or ten minutes every day until distinctlylard, 40Z; brown sugar, }i lb; allspice, 2
relieved. The following,however, is the surest tablespoonfuls; cinnamon, i drachm ; cloves,
medicine : Take three grains of antimonial '/idrachm ; mace, 2 large blades ; brewer's
powder, ten grains of nitre, and three grains yeast, 2 tablespoonfuls ; milk ; currants.
of powdered ipecacuanha: make into a ball Work smoothly together,with the hand four
and force down the throat two or three times pounds of flour and four ounces of good lard ;
a day. If there is much cough, add from half add half a pound of fine brown sugar, two
a grain to a grain of digitalis, and every three tablespoonfuls of allspice, one drachm of
or four days give an emetic. Two to four pounded cinnamon, half a drachm of cloves,
grains of tartar emetic in a meat ball forms an two largeblades of mace beaten to powder,
emetic. two tablespoonfulsof fresh yeast, and as much
Hydrophobia. When
"
a dog is suffering new milk as will make the whole into a rather
from tliis disease he becomes solitary, morose, firm dough ; let this stand till tender (a little
and sullen ; and after a day or two begins to over an hour) near the fire,then knead it well
run about wildlv, bitingat whatever comes in and make it into balls the size of a very small
his way. As the disease advances, he becomes apple ; hollow them with the thumb, and enclose
more furious,he breathes quickly and heavily, a few currants in the middle ; gather the
his mouth is continually open, the tongue hangs paste well over them and when light, drop the
out, and the lipsand jaws are covered with doughnuts into a sauce-pan half filled with ioiV-
froth. As soon as any of these symptoms ing lard. When they are equallycolored to a
appear the dog must be killed. There is no fine brown, lift them out and dry them before
truth in the prevalent idea that hot weather is the fire on the back of a sieve. The lard should
the cause of hydrophobia. (For the disease boil only justbefore they are dropped into it.
in man, .s,v Hydrophobia.) or the outside will be scorched before the inside
DOILY. " A small napkin, generallyfigured is sufiicientlv done.
and fringed,usuallyplaced on a plate under Raised." --Sugar, i lb; milk, i qt ;
Trt'i'f.
the finger-bowlwith the dessert at dinner. It home-made yeast, l teacupful; flour, 3 pts ;
is manufactured in pieces,containing a fixed
eggs, 4; salt, I teaspoonful; cinnamon, 2 tea-
number of doilies, and is generallvso bought. spoonfuls; mace or nutmeg, i teaspoonful;

DOMESTIC ANIMALS. {Si-eCat, Cow, butter, % lb.
Dog, Horse, Pig, and together a pound of sugar, and three
Poultry.) Beat
DORY. A speciesof fish much
"
prized in quarters of a pound of butter; add a quart of
England as food, but e,\tremelyrare in our new milk, a teacupfulof yeast, and three pints
markets. One varietyknown as bristlydory" of flour ; set to rise over
"
night. In the morn-
ing
beat four eggs to a light froth, and stir

them into the batter with a teaspoonfulof salt,
two teaspoonfuls of cinnamon, and one spoonful
tea-
of mace or nutmeg ; add enough flour

to make a stiff dough ; set to rise three hours
or until light; then rolf out, cut into shapes,
and fryin hot lard till brown. Sift sugar on
the top while they are hot.
DOVE. "
The turtle-dove is smaller, but in
general appearance very similar to the wild
pigeon, of which it is probably the original
stock, and in point of flavor is one of the best
game-birds known ; but in the eastern markets
or "blunt-nose shiner" is occasionallyoffered it is seldom found for sale,except as a pet.
for sale in the fall and winter months. Its flesh Doves are August and Sep-
at their tember,
best in
is delicate and sweet, though the quantity is but may be had occasionallythrough-
out
small compared to the amount of bones. Large the winter. Cook like wild pigeon.
dories are best boiled ; smaller fried.
ones DOVER'S POWDER. Compound Ipecac-
uanha "
DOSISS. ("(," at end of article on DRUGS.) Powder. It contains ipecacuanha and

DOUCHE BATH. (Set-Bath.) opium, a grain of each, rubbed up with ten grs..
DOUGHNUTS. 7"/f'f.--Eggs, 4; be pre-
"
sugar, of sulphate of potash, and so it must scribed

'/ilb ; butter, 2 oz ; flour, i lb ; boiled milk ; nut-
meg, with a due regard to the quantityof
cinnamon, and a few drops of some sence. opium it contains.
es- Ten grains of the powder is
Beat together four eggs with half a the usual full dose. It is a powerful diaphoretic
pound of sugar; stir in two ounces of melted that is to say, it promotes
"
free perspiration,
164 DOWN DRAINAGE
and is consequently of great service in

many of grease confined within a narrow-
er
agree with
cumulat
maladies. It does not everybody, channel and the whole of a copious flow,
and at all times it is advisable to take tions
precau- being concentrated upon it,would have a much
against cold after its use. In the feverish better chance to cut it away and remove it. It
cold, Dover's Powder is be taken fixed rule that no private

stage of a common may as a
remarkably effective, and frequentlycuts short house, no matter how large,can possiblyneed
the malady. When the patient is cold and for its drainagea pipe largerthan four inches in
shivering,but the skin hot and the nose stuffed, diameter. Neither would it ordinarily be pru-
dent
ten ijrains of the powder at bedtime, putting to use a pipe smaller than this for any
the ieet into hot water at the same time, and house, and this size may, therefore,under ordinary
promptly getting covered over with the bed-
clothes, circumstances, be taken as an invariable
will generally cause a profuse sweat, one for private houses.
and will orobably benefit the patient greatly. The drain should be as straightas possible.
A cold sponge bath is advisable next morning, Every turn increases friction, and increases the
and the bowels must be seen to if confined. danger of obstruction. Also, it is easy, with a
DOWN. There are"
several kinds of down ; straight drain, to pass through a stiff wire,
that called gray down or white down tainedfrom
is ob- the outer end, and thus remove any cumulation.
ac-
from the common goose, and eider down

from the eider duck. This last is taken partly The drain should have always as much fail
from the bird
itself,and partly from the nest as possible. Even an angle of forty-fivede-grees
in which it broods, and is brought to this would not be too steep ; but if the pipes
country from Greenland, Iceland, Northern are laid with care, if an absolutely uniform
Russia and the circum-polar regions. It is inchnation is secured, even so little descent as
very expensive and should be used only for one foot in one hundred feet will suffice.
bed-coverings ; to sleep on it destroys its elas-
ticity,
question of material is a very The
tant
impor-
without which it is valueless. one, especiallywith drains intended for
DRAFT. {See Bill of E.xchange.) the carrying off, other matter than pure water.
DRAINAGE. Every house should have a These should be not only straightand uniform
"
".suitable drain for the removal of its liquid in bore, but they should be made of a smooth,
wastes, such as
" the outflow from the kitchen impervious material. The common stone drain
sink, and all manner of foul waters. The charac-
ter (" blind drain ") is in every way bad. Its chan-
nel
of the interior drainage must, of course, pend
de- is irregular and rough ; its inequalities cumulate
ac-
on the circumstances,conditions and means deposits of fermenting solid matter;

of the owner ; but no house is a safe or fit it gives easy access to rats and mice, which are
habitation which has not some well devised and tempted into it by the waste food it contains ;
soundly constructed exit-drain. and, worst of all,instead of carryingits liquids
It may almost be said that the less complete safelyand rapidlyto the point of outlet,it allows
the interior arrangements and the smaller the these to ooze and dribble away into the
amount of liquidto be drained away, the more soil, often
leachingdown under the foundation
"care must be given
to the If in ad- ditionof the house, or findingtheir way into the well
exit-drain.
to the kitchen waste, it carries a plentifulfrom which drinking water is taken.
supply from water-closets, bath-rooms, wash- bowls, It is quite customary with those who wish to
etc., it is much more likelyto keep itself do thorough work to make the house-drain of
clean than if the only liquidreaching it is that brick, and this is certainly an improvement upon
flowing from the kitchen sink containinga considerable stone, but more cannot be said for it. It is
amount of hot and melted fat,which, necessary to make a brick drain unduly large, and
as soon as it loses its heat, congeals and it is impossible to make it so entirelytrue and
attaches itself to the sides of the drain, arresting smooth as is necessary for the best efficiency.
the organic refuse that floats in the water, In addition to this,its material is so porous that
and, sooner or later, inevitablychoking the it can never be long relied upon to afford a
passage. perfectly impervious conductor of the foul

One common mistake with regard to house and dangerous material that it is its office to
drains is that they are made too large. It is remove.
incorrect to suppose that a very large drain is The much lauded cement pipe is of good
safer than one of moderate (but sufficient) size, form, makes a true joint,and seems at first
because the smaller the drain the more centrated sightto be
con- all that can be asked. It has been
the flow, and the more thorough the found, however, that there is a want of uniform- ity
'lushing when larger amounts of water are in the qualityof these pipes which renders
passed through it,(as on washing day). If the them somewhat unreliable,and they have the
liquidis received direct from the kitchen without very importantobjectionfor such uses as this,
any provision for stopping the grease, a that the slightroughness of their interior surface
twelve inch drain will soon be filled to a certain tends to catch particlesof hair or fibre, or
depth and the water-way will assume a broad other material which become a nucleus for fur-
ther
flat form, over which the flow will spread itself accumulations, which form a firm and close
and become too thin and too slow to produce attachment with the material of the pipe.
the proper scouring effect. Experience has pretty well established a lief
be-
A much smaller pipe would have this ac- that the only entirelysafe and reliable ma-
DRAINAGE 105
terial for this use is either iron,which is incon-

venient Where there is plumbing work in the house,
to repair,or the vitrified stone-ware which will furnish a considerable
flow of water,
pipe,now universallyused where the best work it is best, where unless a flush tank
practicable,
is done. is used at the kitchen inlet,to admit the kitchen
Not only must the drain be laid in a straight outlet,at a pointbetween the outlet of the drain
line,and on a true fall,but the greatest care and its connection with the soil pipe, for the rea-
son
must be taken that in the ends

fitting that the soil pipe is more
into the often flushed, and
sockets the brought to a true line,and carries a largerproportion of pure water
bore is which
that in closingthe joints, (while they are tight-ly will,by its cleansingaction, have a tendency
and securely cemented so that there can be to remove any deposit from the kitchen outflow.
no possibleleaking.) no cement is forced through At the same time, whatever precaution is
to the interior of the pipe to create roughness taken in the way of flushingthe drain, it is always
in the water-way. Too much care cannot be wise to adopt some form of grease trap,
given to the foundation upon which these pipes that is to say, to receive the kitchen outflow immediately
are laid,and it is never safe (unless they are on its deliveryfrom the sink into a
laid in a heavy bed of concrete) to put them on vessel that has its outlet through a bent pipe,
land that has for any purpose, even within so the mouth turning down below the surface of
long as a year, been dug and refilled below the its water. This trap need not be more than
level to which they are to lie,for the reason eighteen inches in diameter, and a foot deep,
that the slightest settlingof the ground, coupled and should be covered and have a ventilating
with the heavy pressure of the earth above, pipe, for its odors will not be pleasant. This
is quite sure to deflect the pipes sufficiently mass of water will be cold enough to congeal
to crack open their joints, and cause a leakage. the grease at once, and this will float about the
Fig. A.
level of the outlet,vifhich will deliver only water the kitchen waste, or the whole offscourings
of
fit to be admitted to the drain. In addition to a house with complete plumbing appliances.
this grease trap, (or in lieu of it,where the What we have to deal with in both cases is the
proportion of fatty matters is small), it is a organic matter that has been brought into the
capitalplan to use a modern invention known house, as food, etc., and whether this matter
as Field's flush-tank,shown in Fig. A, which is has passed through the additional process of
simply a vessel having its outlet by a siphon so digestion or not does not materiallyaffect the
arranged as to come into action whenever the results of its final decomposition after its removal.
tank is sufficiently filled,flowingcopiouslyuntil The only added danger when water-
it is emptied, and then accumulating the drib- bling closets are discharged through the drain, arises
until it is filled
waters
again for another in the case of excreta from patients ill with
discharge.This arrangement secures the drain such diseases as typhoid fever, cholera, diarrhoea,
againstthe slowly trickling stream that has so etc. Practically, it is no more safe to
great a tendency to deposit silt in its course, make a careless dispositionof the waste from
and secures the important condition that when a small kitchen than that from the whole of a
any foul water is flowing through the drain it
largehouse with complete water works.
shall move forward in a rapid rush that will If the house can be brought .into connection
prevent the haltingof solid matter by the way. with a public sewer, this course will naturally
The final disposal of house drainage is in be followed, and the sanitaryquestions arising
every way a serious matter, and it practicallyare dependent very much on the condition of
makes less difference than is generally the sewers, the discussion of which would be
ed
suppos- "
whether the water to be got rid of is only out of place here. In those cases where there
166 DRAINAGE
is no publicoutlet tlie question of the disposal the best system is that by Mr. Moule, (See Fig.
of liquidwastes becomes extremely serious. B) the inventor
of the earth closet,to "divide
It may be set down as an invariable rule,ap- and
plicable Conquer." This system, which is called
to almost all conditions,that it is never subsoil
irrigationhas now been used sufficient-
ly
safe to allow household wastes is sufficiently
to accumulateintroduced and long
ommended
rec- and
in leaching cess-poolsfrom which their liquid by the highestsanitaryauthorities
is constantlyoozing into the soil,with the danger to make it entirely safe to recommend its adop-
tion.
that it will reach w-ells,or cellars,or that it Its simplicityand cheapness, and the
will accumulate in the earth beyond the capaci-
ty small amount of care that it requires, commend
of this to disinfect and decompose its filth. it to general attention. The amount of land
If there is no land about the house and no needed for its application is by no means large.
sewer for discharge,the only safe plan is the Two hundred square feet will be quitesufficient
and costlyone of accumulat-
ing for an ordinary household, though there are
very inconvenient
the whole liquidin an absolutelytightand certain advantages in e.xtending the area where
thoroughly ventilated cistern, to be pumped circumstances " allow. Indeed by the use of a
out as occasion requires. rigorous vegetation especiallythe sunflower,
Where there is land, even of small amount the Jerusalem artichoke, or the common grape,
Fig. B
it will be possibleto get on with much less than below the surface of the ground, and should be
the area specified. continued through open jointedland-drain tiles
Only sufficient inclination of the surface is say two inches in diameter, laid on a foundation
requiredto secure a flow in the drains and one of narrow boards or of inverted horse shoe
foot in one hundred feet will be fall enough to tiles,also open jointed,and nowhere more than
accomplish this,especially
where the flush-tank about twelve inches below the surface. This
is used. The applicationof the system is as drain may be continuous, or it may be the main
follows : for any number of longer,or shorter branches,
Let the tight drain deliver into a tightly the whole system actingas a means
" for veying
con-
cemented small cistern,say fourliquidto all parts of the area

feet by four the foul
feet, dischargingthrough a bent overflow pipe used for irrigation, and delivering it at a point
of which the inlet is twelve inches below the within the reach of the roots of plants. It
point at which it leaves the wall of the cistern would probably be best, when a single long line
(near its top) Fig C. This will secure room is not sufficient,to lay the lateral drains about
for the deposit of solid matters at the bottom four feet apart.
at the top. It will depend on the degree to which the
and for the floatingof scum Once
to clean the tight cistern withhold solid
or twice a year it may be necessary out grease trap, and
the solid accumulation at the bottom, which is matters whether the drain will require cleaning
always worth the cost of removal as manure. The at long or short intervals. The writer found
outlet should be not more than twelve inches his own drains
irrigation arranged as shown in
DRAINAGE 1G7
Fig. B to work for

perfectly five years. They fresh air at the outer, or cistern end of the
were then cleansed and repairedat a cost of less drain, to supply the current. Where there are
plumbing works within the house, the drain
may be connected directlywith the soil pipe.
^^
Fig. C.
than five -dollars. A chief advantage of the

boards or horse-shoe tiles is to afford a true
bed that will facilitate the taking up and ing
relay-
when the cleansing is done. In cleansing
it is only necessary to open from the upper end
to point where
a the drain has functions that
are found to be quite clear.
By this simple process liquidmatter of the
foulest and most dangerous character is distrib-
uted
thinly,and evenly through earth that is
occupied by the roots of plants,and that is constantly
permeated by the atmospheric air on

which it depends for its o.xydizingand disin-fecting
properties.
Means having been secured for the cleans-
ing
of the drain by regular flushingor by the
use of a wire, or in whatever way may seem
best, and all danger of the leachingaway into the

soil near the house or well, of the contents of
this drain being avoided, our next attention
should be given to the disinfecting of the air of
the drain itself,
and to preventing the ingress
of this air into the house. The great disin-
fectant
under all such circumstances is mon
com-
air,and there is no way in which we can
nearly so well secure ourselves against the

production of dangerous gases in a drain as
by the establishment of a free current of airf^^ji

within it. ^ '
ySiuiw
In this work, as in almost everything else,
the simplest way is the best. When the drain
Fig. D.
runs only from the kitchen sink, then asepar-
ate
air pipe should be carried from its house and ua trap of any sort should be used in its
end well above the top of the house, (not near course, but the soil pipe should be continued
to the top of a chimney nor to a window), and of its full size out thrpugh the top of the house
be furnished at its upper end with a ventilating(See Fig. D) and be furnished with a ing
ventilat-
covvl that will tend to keep up a good current. cowl. There will then be no trap in the
There should be some means for admitting course of the pipe to arrest solid matters and
168 DRAINAGE DREDGING
hold them for decomposition, and there will be pressure of sewer gas is so slightthat a trifling
a steadycurrent of fresh air sufficient to prevent change in the temperature of a sewer or cess-
decomposition of the refuse matter

the /ti/j-o"()"j-
contained in the pipe or drain, which if de-
prived "
of sufficient air would enter into a faction

putre-
that would be likelyto evolve dangerous
gases. The supply of air to the lower end of
the drain may come from the sewer or from the
cistern,ifthese are luetlventilated. If there is NO
Fig. F.
sufficient ventilation of these, then there should
be a trap near the lower end of the drain, and pool,the sudden filling of the sewer with water
an inlet for fresh air into the drain above it. during heavy storms, or even the influence of a
In cold climates, this inlet should be by a small strong wind blowing againstits outlet,or suck-
ing
pipe (say I 1-2 inches diameter),and it should stronglyat a chimney flue, will suffice to
run under ground for a sufficient distance to open them ; and, second, that water is a very
become somewhat warmed. imperfectdisinfectingbarrier. Fresh water in
leading principlesto be lowed

fol- for few absorb
To sum up, the a trap may a moments all the
are these : " torefuse
carry matter foul gases presented to it, but accompanying
the
from the house absolutely tight the absorptionat the sewer
through an end, there is,too
drain to a tight cistern where their organic often, almost always, a giving off at the " "
parts will rise to the surface,and where any house end. As soon as the water is saturated
heavy matter contained will settle at the bot-
tom. with the gas, and sometimes even before this,
To make the outlet from this cistern there is a rapiddeliveryof gas at the house end
from a point between the scum and the ment,
sedi- of the trap ; careful experiments have shown
" where only liquid will be supplied; to that carbonate of ammonia exposed at the er
sew-
discharge this matter into open jointeddrains end of a trap will produce its chemical tion
reac-
extending through such an area of soil as will on colored liinius paper exposed at the
prevent the concentration at .any point of
enough liquidto filter away sub-soil, into the
and at a point so near the surface that it will be
subjected to the disinfectingaction of the soil
and of vegetation; to furnish, in all cases, a di-
rect
current of fresh air through the drain ; and
where a soil pipe i.sused to continue the direct
current through this latter also.
Drain Traps. "
What are commonly known
as drain traps would be better named "
traps."
man-
Fig. G
house end within fifteen minutes, and that even
the heavier and more poisonous gases so com-

monly
produced in foul drains are all ted

transmit-
in their full force within a very short time,
Fig. E. "
even sufficiently
to produce the corrosion of
metals exposed at the house end.
If the necessary other means are adopted to The real and effective drain trap is the same
prevent the ingressof foul air into houses, then as the real and most effective disinfectant ;"
a
it is very well to use free circulation of air. Safety is to be

immediately under the out-
lets common
of wash-basins, sinks, etc., some form of sought, not through a shuttingout of the foul
water-seal trap, which shall be to a certain tent
ex- gases formed in the sewer, and drain, but in the
a barrier againstbad smells generated prevention of this formation,
mediately
im- by the free admis-
sion
within the waste pipe ; but, as a main and circulation of air. being secured This
dependence these traps are a delusion and a there is little to be apprehended, if the ordinary
snare. bent tube filled with water is used as a trap in
The usual form
given to them is that shown branch pipes in such a as to prevent the
way
in the accompanying figures,E F G. G too rapid transmission of such odors
Figure as mav
represents the common bell trap so often used stillbe formed in the If there is ficient
suf-
pipe. no
over the outlet pipe of the kitchen ventilation
sink, "c. of pipes and sewers it is mad-
ness
Its movable part is verv off,and is that
easilytaken to suppose we can live safelyin rooms
very aptleft off. 'and even

to bewhen it is in which protected from the invasion of
are onous
pois-
place it offers such a slightresistance very to gases only by water-seal
traps.
the pressure of foul air as to be at all times efficientDRATRTBRS.
in- (.S'^-^
Underg.4rmf,nts.)
and
quite generally to be, as a trap, DREDGING. " This is an important item
simply nothing at all. connected with
roasting,and requiresa tin box
The great objectionsto all water-seal traps with aperforated lid,' called a "dredger."
are, first,
that the resistance they offer to the This usuallycontains wheat flour onlv, but for
DRESS DROWNED 109
some joints the flour is mixed with grated The efforts to restore breathing must be
bread, dried herbs, or grated lemon or commenced immediately and energetically,
and
orange
peel. The dredger is shalccn over the roast at persevered in for one or two hours, or until a
short intervals, so that its contents remain on medical man has pronounced that life is tinct.
ex-
the surface and form, with the fat oozing out, a Efforts to promote uiannth and lation,
circu-
Icind of coating, which is sometimes tionally
inten- beyond removing the wet clothes and
made thick, as for hare. But drying the skin, must not be made until the
very
thesecoatings are not so common now, or so first appearance of natural breathing; for if
fashionable,as they were a few circulation of the blood be induced before
years ago.
DRESS." Clothi.ng,
(.^d?;; IVaist, Skirt, breathing has recommenced, the restoration to
Princess Dress, Cutting and Fitting and under life will be endangered.
the other respectivenames of garments.) II. To Restore Breathing. To Clear "
DRILLING." A kind of coarse, heavy, the Throat. Place-the patient on the floor or "
twilled linen cloth, much used for men's outer ground, with the face downward, and one of
clothing in summer. It is a yard wide, and the arms under the forehead, in which position
nearlyalways white or buff-colored. There is all fluids will more readilyescape by the mouth,
alsoa cheaper varietyof drillingmade of cotton. and the tongue itself will fall forward, leaving
DRINKS. (See Beverages.) the into the windpipe free.
entrance Assist
DROPS (Lemon.) Mi.\ togethera quarter
"
this operation by wiping and cleansing the
of a pound of loaf sugar, a quarter of a pound mouth. If satisfactorybreathing commence,
of butter, si.x ounces of flour, the yolk of one use the treatment described below to promote
egg, a teasponful of cold water, and a little warmth. If there
only slightbreathing,or be
lemon peel minced fine. Drop lumps of this no breathing,or if the breathing fail,then "
mixture, the size of a walnut, on a buttered To Excite Breathing. Turn the patient well "
tin plate,and bake it in a quick oven. and instantlyon the side, supporting the head,
Ratafia Drops. Beat the whites of three
"
and excite the nostrils with snuff, hartshorn,
eggs to a stiff froth,add ten ounces of powder-
ed and smelling salts,or tickle the throat with a
sugar, two ounces of bitter and six ounces feather,etc.,if they are at hand. Rub the chest
of almonds, blanched and and face and dash cold cold
sweet pounded ; mix warm, water, or
well, drop in small spoonfuls on white paper ;
and hot water alternately,
on them. If there
sift powdered sugar over each cake and bake be no success, lose not a moment, but stantly
in-
in a quick oven. " "
DROPSY. "
A symptom of numerous eases
dis- To Imitate Breathing "
Replace the patient
characterized by the collection of water on the face, raising and supporting the chest
or serous fluid in one or more of the closed well or) a folded coat or other article of dress.
cavities of the body, independent of inflam-
mation. body very gently on the side, and a Turn the
Dropsy is caused little beyond, and then brisklyon
either by pressure the face, and
upon some part or the whole of the venous back again,repeatingthese measures cautiously,
system, or by an altered condition of the efficiently,and perseveringly, about fifteen times
blood. In the vast majority of cases it in the minute, occasionallyvarying the side.
depends upon diseases of the liver, the heart, By placing the patient on his chest, the weight
or the kidneys, and in these the original of his body forces the air out ; when turned on
disease must be reached before a cure can be the side, this pressure is removed, and air
obtained. There is no treatment for dropsy enters the chest. This process is shown in
that can be ventured upon without skilful Figs. I and 2. {.Seenext page.)
medical advice. On each occasion that the body is replaced
DROWNED. (To restore the ently.)
appar- on the face, make uniform but efficient sure,
"
pres-
" The Royal National Life-boat tion,
Institu- with brisk movement, on the back, be-
tween
after extensive
inquiriesamongst medical and below the shoulder-blades or bones
men, medical bodies, and coroners, throughout on each side, removing the pressure diately
imme-
Great Britain, published (in1864) the following before turning the body on the side.
directions for restoringthe apparentlydrowned. The first measure increases the expiration, the
They are founded on those of Dr. Marshall second commences inspiration.The result is
Hall, combined with those of Dr. H. R. Syl- respiration or natural
vester. breathing, and, if not
too late, life. Whilst the above operations are
I. Send immediately for medical assistance, being proceeded with, dry the hands and feet,
blankets, and dry clothing,but proceed to treat and as soon as dry clothingor blankets can be
the patient instantly on the spot, in the open procured, strip the body, and cover or gradually
air,with the face downward, whether on shore re-clothe it,but take care not to interfere with
or afloat ; exposing the face, neck, and chest the efforts to restore breathing.
to the wind, except in severe weather, and re-
moving Should these efforts not prove successful in
all tight clothing from the neck and the course of from two to five minutes, proceed
chest, especially
the braces. to imitate breathingby Dr. Sylvester'smethod,
The
points to be aimed at are " first and ini- as follows :
"
vtcdiately,the restoration of breathing; and Place the patient on the back on a flat face,
sur-
secondly,after breathing is restored, the pro-

motion inclined a little upwards from the feet ;
of warmth and circulation. raise and support the head and shoulders on a
DROWNING DRUGGET 171
Fig. 3. Treatment of the Apparently Drowned.
it is an erroneou.s opinion that persons are coverable Avoid

irre- rough usage, and do not allow the
because life does not soon make its body to remain on the back unless the tongue
appearance, persons having been restored after is secured.
many hours of continued effort. struggle The
Under no circumstances hold the body up
should not be given over pro- by the feet,or roll it over
until a ph)-sician
nounces a barrel.
death to have unmistakably occurred. On no account place the body in a warm
Cautions. " Prevent all unnecessary ing

crowd- bath unless under medical direction, and even
of persons round the body, especiallyif in then it should only be employed as a tary
momen-
an apartment. excitant.
Fig. 4. Treatment of tlie Apparently Drowned.
DROWTIflNG." (To of hasten

save a person from)." saving the first. Better to secure a
Never approach drowning from the pole,which, thrown the
a
person rope or quickly to son
per-
front,but take him from behind, by the hair : in danger, wUl give him a much surer
and allow him
never to
grasp any part of your cliance of escape. If possible let one going
body if you can possibly prevent it. Should to the rescue have a rope tied under his own
find yourself so seized, sink and held those
you at once arms by on shore. Young
to the bottom, when the hold swimmers
upon you will should use especial caution.
probably be released. Only a good swimmer DRUGGET." A coarse woollen cloth of a
should attempt to drowning in rather flimsy te.xture, sometimes made
rescue a man wholly
deep water ; for a novice to trv it is simply to of wool, and sometimes with woof of wool ancl
imperila second life without reasonable chance the warp of flax thread. Drugget is stronger
172 DRUGS
and has less nap than baize, and, among other (d) Dcise. " It is not given internally,
except
uses, is
employed instead of carpets for ing
coverin combination with other medicines.
floors,or to spread on carpets to preserve Acid, Acetic (diluted). " Diluted acetic
them from being damaged ; for this purpose it is acid,prepared from the acid justdescribed.
woven from a yard and a lialf to two yards (a) Physical properties. A clear acid fluid. "
and a half wide. ib) Therapeutical effects.Astringent, dia-

phoretic, "
Milled Drugget is printedin brightshowy cooling,and antiseptic. It is useful

colors,and being very thick and strong serves in making the acetate of lead more soluble.
very well as a substitute for carpets in small Externally,it is stimulant in its full strength,or
apartments. It is manufactured in pieces from when mixed with water, cooling.
a yard to two yards wide. (c)Used in fevers internally ; or as a gargle
DRUGS. "
In purchasing drugs, whether in with capsicum : or as an inhalation in sore
the raw state or in the form of extracts, tinc-
tures, throat. A useful lotion when mixed with spirit
important to obtain them
etc., it is very and water, in bruises, sprains, and burns.
from reputablechemist, who will take care
a (d) Dose. Half a drachm to one drachm. "
that the article is genuine and properlylabelled. Acid, Benzoic.

The adulteration of drugs is carried on to an {a) Physical properties. White and ing
shin- "
enormous extent, and, as commonly sold by crystals, with flakes of a fragrant aromatic
irresponsibleparties,the strength is seldom odor, and acid taste. Sparingly soluble in
above one half of what it ought be. Besides water, but is easilydissolved in alcohol. When
this there is the danger of substituting a heated, is completelyevaporated,with an agreeable
cheap drug for a dear one. Drugs are most of and peculiarodor; but if tlie tempera-
ture
them soon spoiledby keeping,and in all cases is raised too high,it takes fire,and burns
they should be preserved in well-stoppered with a yellow flame.
bottles with the e.xceptionof Epsom
"
salts, (b) Therapeuticaleffects.Stimulant and ex-
pectorant. "
nitre, soda, and some few others, which will

keep without injuryfor an indefinite time. All (c)Used in chronic bronchitis.
vegetable medicines lose their virtues in the id)Dose. " Five grains to half a drachm twice
course of a few months, if not carefullyclosed a day.
from the air ; and even in bottles they seldom I Acid, Carbolic (pure and impure), A "
pow-
erful
keep good for a It is desirable,there-
fore, antisepticsubstance, obtained from coal-
year.
to purchase them in small quantitiesat a tar oil.
time, and to renew them at intervals of twelve (a) Physical properties. The pure anliy- "
months. Most drugs simply lose their strength drous acid is in long,colorless,prismatic crys-
tals,
with time ; but laudanum on the contrary be-
comes turninga palepink on keeping. It rapidly
stronger, especiallyif it be left uncork-
ed deliquesces in moist air. The impure is a
; the spiritevaporates, leaving almost pure more or less brown liquid. Both strongly re-
semble
opium. This must be guarded against,as the tar in smell.
most fatal results might occur from giving a {b) Therapeutical effects. Strongly antisep-
tic, "
dose much greater (inpoint of strength)than antifermentative, and caustic.

was intended. (c) The pure acid is applied on cotton for
Some drugs requiring extended allayingtenderness and pain in decayed teeth.
notice are
given under separate titles in this work. Being a caustic, it should be carefullykept
The additional ones given below are least from touching anything but the tooth ; when
liable to abuse, in family use. Each is intro-
duced properly used, it is the best applicationfor
in alphabetical order with its properties toothache arisingfrom this cause, and is indeed
and effects given under the respectiveheads a specific. "
(a) Physical properties; (b) Therapeutical Dose. About a grain of the acid is enough \
"
effects ; {c) Use j and (d) Dose, and mode of\for toothache. One drachm of carbolic acid to
administration. Extracts, tinctures, and all'a pint of water is strong enough for disinfectant
such compounds as will bear keeping, and are purposes.
likelyto be useful in a family,are better when Acid, Citric, prepared from the juice of
bought of a good druggist than as made at lemons.
home. They are therefore given without direction (") Physical properties. Sharp acid taste, "
to manufacture. It should be borne in white semi-transparent crystalsof a rhomboidal

mind, however, that drugs of any kind siiould! shape. Decomposed by heat ; soluble in twice
be used very sparinglyexcept by direction of a their weight of cold, and half their weight of
physician. See Weights and Measures. boihng water.
Acid, Acetic. Vinegar distilled from wood, "
{b) Therapeuticaleffects.Refrigerant. "
and purified. (c) Used in febrile and inflammatory complaints
{a)Physical properties. Limpid, colorless, ; dissolved

"
in water as a substitute for
volatile ; odor, pungent and fragrant; taste, acid. lemon-juice,and added to soda to form the
{b) Therapeutical effects. Stimulant, escha- common effervescingdraught.

"
rotic,but when diluted with water, cooling. {li)Dose. 10 grains to i scruple; 15 grains "
ic) Used in lotions for cooling purposes of the acid neutralize 20 grains of bicarbonate
diluted with water, also in ringworm and moving of
re- soda, to form the effervescing draught.
warts. Acid, Gallic, prepared from galls.
DRUGS 173
{a) Physical properties. A powder of "

ly
near- (a) Physicalproperties.~Ol a dark brown
colorless semi-crystalline
appearance : pated
dissi-
color, and shining resinous surface, with a
by lieat ; dissolves in water and spirit. strong disagreeableodor, and very bitter taste ;
[c) Used in discharges of blood and rhoea, very difficultto jjowder, and soluble
in diar- in diluted
and in other mucous discharges. Also alcohol.
in hemorrhoids. (b) Therapeuticaleffects.A stimulating])ur- "
id) Dose. "

2 5 grains. As
to an injectiongative,producing its chief effects on the Tower
half a drachm dissolved in one ounce of water ; bowels. Apt to produce and aggravate hemor-
rhoids.
an ointment, 20 grains are mixed with an ounce
oflard, with the addition of 30 or 40 grains of Used

((") in dyspepsia and in head-affection.s :
powdered opium. also as a common purgative.
Acid, Hydrochloric (diluted). Hydro-
chloric "
(d) Dose. " One-fourth of a grain to 5 grains,
acid, mixed with three times its liulk well powdered, or dissolved in hot water.
of water. Alum.
(a) Physical properties. Taste, intensely (a) Physical properties "A parent,
semi-trans- .
"
acrid and ; smell acrid and

caustic suffocating; rough, irregularmass of saline matter.
the acid is colorless when pure, but usuallyis Taste, acid-astringent.Soluble in 18 parts of
of a straw color, with the presence of peroxide water at 60 degrees, and in a little more than
of iron, or nitrous acid. an equal weight of water at 212 degrees.
(p) Therapeutical effects.Tonic, antiseptic, (h) Therapeutical effects. Astringent and
"
"
and partiallydiuretic, by promoting all the styptic.

secretions. (r) ^jYv/ internally in haemorrhages; externally
{c)Used, when combined with diluted nitric in opthalmia,or as a gargle.

acid, in affections of the liver : also with ters,
bit- {d) Dose. 10 grains to 20. As gargle one " "
to prevent the generation of worms ; in drachm to a pint of water.
gargles for sore throat. Ammonia, laquor of. Ammonia condensed "
[d] Dose. 20 minims

" to 40. in water.
Acid, Sulphuric (diluted). Sulphuric acid "

(a) Physical properties. "
A stimulatingso-
lution.
mixed witli about eleven times its bulk of Blisters the skin.
water. (b) Therapeutical effects.Stimulating,dia-
phoretic, "
(a) Physical properties. Strong acid taste, "

anti-acid,when given internally.Ex-
ternally,
inodorous, colorless,and transparent. Specific irritant and escharotic.
gravity,1.103. (f)Used vihe^n largelydiluted, in faintings, phyxia,
as-
(h) Therapeuticaleffects.Tonic, astringent, "
hysteria,spasms, acidities of the stom-

ach;
and antiseptic. and externally, as an irritant of the skin.
Used
((") in dyspepsia, also to check ings,
sweat- (d) Dose. " The aromatic spirits of ammonia
salivation,and diarrhoea ; likewise as a is the usual form for internal use. Dose from
gargle. I 5 to 40 minims.
(d)Dose. " 10 minims to 30, diluted largely Ammonia, Sesqui-Carbonate of. "
.\m-
(2 drachms to 8 ounces) as a gargle,with honey, monia united with carbonic acid.

sage, etc. (a) Physical properties. " A mass of ular
irreg-
Acid, Tartaric. crystals,
somewhat resembling white sugar,
(c) Physical properties. Colorless fect
imper- hut more transparent and
"
striated. Smell,
crystals,inodorous, very acid, soluble, pungent ; taste, sharp and alkaline ; soluble in
largelyin water. four times its weight of cold water ; becomes
(li)Therapeutical effects.^Refrigerant,antiseptic,opaque and friable on exposure
"
to the air.
diuretic,and slightly aperient. (l")Therapeutical effects. Stimulating,antispasmodic, "
Used
((") in fevers, etc., witli some soda or diaphoretic, and anti-acid.
_
potas.;,as an effervescing draught,instead of (c) Used in dyspepsia,hysteria, and all dis-

eases
citric acid ; the proportions being the same. requiring a rapidlyacting diffusible
.ffither. Sulphuric. stimulant. Externally,to the nostrils in syn- cope.
("7)Physical properties. A limpid,volatile, "
inflammable fluid,without color,produces great (d) Dose. 2 grains to 5, in pillsor dissolved "
cold by evaporation ; taste, peculiar, but hot in any tluid.

and pungent ; sparinglysoluble in water, readily
Antimony, Potassio-Tartrate of. Tartar "
so in alcohol. emetic.
(/")Therapeuticaleffects.A
diffusible stim-
ulant, (a) Physical properties. A colorless,tran-
"
sparent, "
afterwards antispasmodic;narcotic inodorous, and

crystallizedsalt, with a
externallycooling; when inhaled producing slightly metallic taste. Soluble in fifteen times
anffisthesia. its weight of cold water, and twice its weight of
(c) Used in hysteria,faintings,asthma, and boiling water; insoluble in
pure alcohol, but
other spasmodic complaints. soluble in proof spiritor wine. The aqueous
(d) Dose. "
20 minims to 60, in water. solution becomes decomposedby keeping.
Aloes, Barbadoes. The inspissatedjuice (b) Therapeutical effects. Emetic in
"
large "
of the cut leaf of the Aloe spicata. imported doses ; diaphoreticin small ones ; expectorant,
from the Cape of Good Hope and West dies. .^-.lightl)-
In- aperient and alterative : externally
plied,
ap-
I produces a crop of pustules.
174 DRUGS
(c) Usedio evacuate the stomach to slow the than month old should, after
more a
spreading,
circulation, and produce profuse perspira-
tion.
to be dusted over with powdered cantharides.
Externallyappliedin the form of an oint-
ment, {b) Therapeutical effects. "To raise the cuti-
cle
to produce counter-irritation. from the cutis,producing at the same time
{d) Dose. As an emetic, l grain to 4 grains a large secretion
"
of serous fluid. The time
in solution ; in pneumonia, y, a grain to 3 i varies from 3 hours to 12, or even more. In
grains,often repeated ; as an expectorant, or babies the blister should always be carefully
diaphoretic,J^ of a grain to )4 a grain. [watched after 3 hours, as it often rises rapidly
Assafcetida, Gum. and would be liable to produce severe tion
ulcera-
((?)Phyiical fropcrties. irreg-
ular of the skin. A of
"
Blisteringmay be promoted
mass
pieces,varying in color from red or reddish-brown

by applying a poulticeafter the removal of the
to white ; odor resembling garlic,cantharides.
but more fetid ; taste, bitter and slightly acrid ; Capsicum.
difficult to powder, unless rubbed with carbon-
ate {a) Physical properties. Berries of a red "
of ammonia. Forms a milky mixture with color, and an extremely pungent odor and
water. taste, which is yielded to alcohol, ether, vin-
egar
ifi) Therapeuticaleffects.Antispasmodic, expectorant, and
" water.
anthelmintic. (b) Therapeutical effects." StirrrnXdint,

achic,
stom-
{c)Used in hysteria, flatulence,colic,etc. and rubefacient.

(d)Dose. 5 to 10 grains.
"
{c)Used in dyspepsia,flatulence : externally,
Bismuth, Trisnitrate of." The metal bismuth as an ingredient in gargles for relaxed sore
united with nitric acid. throat.
{a) Physical properties. "
A white, tasteless, {d)Dose. "
3 grains to 5 grains,in pills; 2

inodorous powder, very slightly soluble in drachms to 8 ounces form the strengthfor using
water. as a gargle diluted largelywith water.
{b) Therapeutical effects. Antispasmodic, " Castor Oil, obtained from Ricinus munis.
com-
stomachic and tonic.

(c) ilsed much in dyspepsia,attended with (a) Physical properties. "
A pale yellow-
pain of the stomach, and water-brash, and rhoea.
diar- colored, transparent and viscid oil,with a faint
odor and nauseous taste.
{d) Dose. 5 to
"
10 grains. ib) Therapeutical effects. Mildly aperient. "
Borax. " Biborate of soda. {c) Used in colic and in those cases of stipation
con-
(rt)Physical properties. Sweetish, shining, " which will not bear purga-
tives drastic
efflorescentcrystals, soluble in twelve parts of ; also for mixing with gruel for the ordin-
ary
cold, and parts of boilingwater.
two enema.
(b)Therapeuticaleffects.Absorbent, cooling, "
(d) Dose. A "
teaspoonful to one or two

and alterative. tablespoonfuls; an ounce is the proper tity
quan-
(c) Used in intestinal irritation of infants. for mixing with gruel to make an enema.
Externallyapplied to thrush, and to cutaneous Cerate. "

A species of ointment made rather
diseases. hard with wax.
{d) Dose. grains to 30. Externally ap-

5 "
plied, {a)Simple Cerate. Add 20 ounces of melt-

ed "
in eight times
dissolved its weight of wax to a pint of olive oil,and mix while
honey or mucilage,or iSetter, in
pure water. warm, stirring tillcold.
Calomel. See Mercury. (1^) Cerate or Spermaceti. Melt together "
Camphor. A peculiar substance, obtained eight ounces of white wax and ten of sper-
maceti
by distillation from the wood of the Laitnis ; then add a pint of olive oil,and stir
camphor. together till they cool.
(a) Physical properties. In large white (")Cerate of Acetate
"
of Lead. Melt four "
semi-transparent cakes, with a strong peculiar-

ly i ounces of white wax in eight fluid ounces cf
fragrant and aromatic odor ; taste, bitter olive oil ; then gradually add four c'.rachms of
and acrid ; insoluble in water ; soluble in alcohol, powdered acetate of lead, previously rubbed
ether, acetic acid, and the fixed oils. with two fluid ounces of olive oil. and stir with
{b) Therapeutical effects.Stimulant, dia- a spatula tillthey unite.
phoretic, "
sedative ; externally, soothing. (d) Cerate of Resin. Mix together 15 "
(c) Used in hysteria,asthma, chorea, and ounces each of resin and wax, and melt them,
generally in spasmodic diseases. Externally, over a slow fire ; then add a pint of olive oil,
in muscular pains,bruises, etc. and press the cerate, while hot, through a linen
{d) Dose. "
3 grains to 5, in pills. When cloth.

dissolved camphor
in water as mixture, Chalk, the
prepared. Friable carbonate of "
quantityis scarcelyappreciable. lime, rubbed into a fine powder and washed.

Cautharides, Plaster of. "
plas- (a) Physical properties. An

Blistering ter. inodorous, in-
sipid, "
Sometimes prepared in the form of a white, friable powder, heavy, and ble
insolu-
tissue paper, imbued with the active principle. in water.
(a) Physical properties. The "
plaster is a (b) Therapeutical effects.Anti-acid, astring-

ent, "
firm preparation requiring the warmth of the and absorbent.

hand to enable it to be spread upon leather or (c) Used in acidities of the stomach and
calico. It soon spoils by keeping; and if i bowels, and to correct the irritation v/hich is
DRUGS 175
established in diarrhoeri. Externally,as a mild Colocynth.^The peeled fruit of the liitter
applicationof sores ami burns. cucumber.

{li)Dose. "
lo to 15 grains. (a) Physical properties. A white, soft,po-
rous, "
Camomile Flowers. medullary substance, investingthe seeds

(rt)Pliysiialproperties. with an intenselybitter,acrid,and nauseous
The flowers are small, with a strong, fragrant taste.
odor, and bitter aromatic taste, and some slight (b) Therapeutical effects. Powerfully "
rient.
ape-
degree of warmth. Water and alcohol both
absorb the virtues of this plant. (i) Used, with warm cordial spices,as an dinary
or-
{b) Tlicrapeulicaleffects. Tonic, stomachic " aperient. {.SeeExtracts.)

and carminative. The warm infusion, wlien (d) Dose. 5 to 10 grains. "
weak, is emetic.
Externallysoothing. Conium (Hemlock). The leaves of Coiiium "
(c) Uscct in dyspepsia, hysteria,flatulence, viaculatuni, an indigenousplant.

and also to work off emetics. (a) Physical properties. Has a heavy nar-
cotic "
{d) Dose of the powder. to 40 grains smell, with a bitter,nauseous, and ceous
herba-
30 "
twice a day. 'Jhe infusion a half ounce to a

taste ; color, dull green ; powers
"
spon
pint of water is usuallypreferred. " destroyed by light. Should be gathered just

Chloride of Zinc. A combination of zinc as the plant comes
"
into flower, and dried in the
with chlorine. sun, or in a stove.
(a) Physical properties. "

In piece,
solid (b)Therapeutical effects.Sedative, narcotic "
snow-white, inodorous, having a stronglystyptic "

in some cases alterative,and even tonic.
and metallic taste. (r) Used in scirrhous and cancerous tions
affec-
((^)Powerfullycaustic, destroyingthe vitality externally,and internallyfor neuralgia

of the part with which it is in contact, and and pulmonary complaints; also in scrofulous
causing very severe pain. In solution it is used complaints of children, especiallyin ophthal-
mia
as a disinfectant, appearing to act more getically
ener- in all cases
" requiring great caution ; ex-
ternally
than chlorinated soda or lime, with as a poultice,made by scalding the

a less disagreeableodor of chlorine. fresh leaves.
{c) Used as a caustic in cancer and fungoid {d) Dose. "
2 to 3 or 4 grains.
disease. In solution, it is appliedto cutaneous Copaiba Balsam.
diseases, and to mucous membranes, but quires
re- ((;) Physical properties. A "
liquid of a
great caution in its use. As a fectant, transparent
disin- yellowish color, and peculiarsmell
it must be largely diluted. {See Dis- and taste, which is pungent, acrid, and ous
nause-
INFECT.WTS.) ; when fresh, of the consistencyof linseed

Chiiichoua Bark (yellow). oil,graduallybecoming thicker by exposure to
(a) Physical properties. Larger, thicker, the air,tillat last it is as solid as resin ; soluble
.
"
and less rolled than the pale bark. Externally in ether and alcohol.
of a brownish yellow, and internallyof a (h) Therapeuticaleff'ects.'~S\\m\i\a.n\., diuretic,
cinn.imon brown. The fracture is fibrous ; taste purgative in large doses ; allays irritation of
bitter, and less aromatic than the pale, with the mucous membranes, and especiallythose
scarcelyany degree of astringency. of the urinary
passages.
(b) Therapeuticaleffects.Astringent,tonic, (c) Used in chronic "
bronchitis, spasmodic
antiseptic, and febrifuge. asthma, whooping-cough, and in chronic flammatio
in-
(c) Used in typhoid fevers,and in all low of the bladder, etc.
states of the system, being in such cases perior
su- {d) Dose. 10 minims to 30 in emulsion, or "
to quinine. in the gelatinecapsules in which it is sold.

(d) Dose. 10 grains to 50, in wine or wine
"
Creasote. A peculiarliquidprepared from "
and water. pyroxilicoil.

Cinnamon. Bark, oil,and water, used as a
"
(a) Physical properties, An oily, colorless, "
warm and cordial spice to prevent the griping transparent fluid,with a disagreeablesmell, resembling
of purgatives, etc. somewhat the odor of badly-smoked
Cod-Liver OH. "
Prepared from the liver of meat.
the cod-fish. {/")Therapeuticaleffects.Tonic, stomachic, "
(a) Physical properties. An oil of three "
diaphoretic,antiseptic,and styptic.
different colors : pale yellow,pale brown, and (c) Used internallyin phthisis; also in
dark brown.The pale brown appears troublesome
to pos-
sess vomiting, from any cause not
the
highestvirtues. readilyunderstood, as seasickness.
(b) Therapeuticaleffects.Nutritive " and ing
act- Decoction of Chinchona.
also on the general system. Boil drachms of bruised
{a) 10 yellow
ic) Used largelyin consumption and chronic chinchona in a pintof water for ten minutes, in
bronchitis to diminish the secretion from the a closed vessel, then strain.
lungs,and arrest, to some extent, the waste cident
in- {b) Therapeutical effects. Antiseptic,astringent, "
to these diseases ; in nervous affections tonic, febrifuge.

as a nerve-food, and in some skin diseases ; also {c) Used in fever, malignant sore throat, d_\-s-
in other exhausting diseases. pepsia.
(d) Dose. I drachm carried up to 4 in any yd) Dose. 1% to ounces twice or thrict
3
"
"
convenient vehicle,as infusion of cloves. a day.

176 DRUGS
Decoction of Dandelion. {a) Physical properties. An extract of a "
(a) Boil 4 ounces of bruised dandelion in I ^ dingy olive color, and a peculiar, disagreeable
pintsof distilled water to a pint,and strain. smell; taste, bitterish and saline.
(d) Therapeuticaleffects.Diuretic,slightly {b) Therapeutical effects.Narcotic, ano-
" "
aperient,and speciallyactingon the liver. dine, and antispasmodic.

(c) Used in torpid conditions of the liver, (f) Used instead of opium, in irritability of
jaundice,habitual constipation, etc. the nervous system, or mucous surfaces, or in
{(t)Dose. 2 or
"
3 ounces twice or thrice a combination with purgatives to prevent their

day. griping, as it does not cause constipation.
Decoction of Iceland Moss. {d) Dose. 5 to 8 grains. "
{a) Boil S drachms of Iceland moss in a pint Extract of Hop.
and a half of water down to a pint,and strain. {a) Physical properties. A dark-colored "
{h) Therapeutical effect.Tonic, emollient, bitter extract, without much smell.

"
slightlyastringent. {b) Therapeutical effects.Tonic and dative.

se- "
{c) Used in consumption and dysentery.

\d) Dose. I to "
2 ounces. (f) i/j^(/in chronic dyspepsiaand loss of sleep.
Decoction of LogMvood. {d) Dose. 10 to 15 grains. "
(a) Boil 10 drachms of sliced logwood in Extract of Sarsaparilla {liquid). Pre- pared
I yi pintsof water to a pint,and strain. from sarsaparilla, and used for the same
{b) Therapeutical effects.Astringent and purposes
"
as the decoction. It is sold both as a
tonic. simple and compound extract.
(x) Used in diarrhoea and dysentery. {a) Dose. 30 drops to l drachm two or "
\d) Dose. I "

ounce to 2 ounces after each three times a day in water.
action of the bowels. Gamboge. A
gum resin,of a purgativena- ture, "
Decoction of Poppyheads. but too powerful for domestic use.
(a) Boil 5 ounces of bruised poppyheads in Horseradish (the fresh root).

3 pints of water for a quarter of an hour,and {a) Physical properties. Pungent odor, biting, "
strain. acrid taste ; communicates its active

(^) Therapeutical effects.Anodyne and "
principlespartially
to water, but completely to
soothing. alcohol.
(":)Used as a fomentation in painful swell- {b)Therapeuticaleffects.Stimulant, diuretic, "
in ;s and inflammation. sudorific,emetic.

Decoction of Sarsaparilla {simple.) {c) Used in paralyticaffections and chronic
(3) Boil 4 ounces of in
sarsaparilla 4 pints rheumatism.
of water and strain.
to 2 pints, (d) Dose. "
I to 2 drachms, cut into small
(b) Therapeutical effects.Alterative, " phoretic,
dia- pieces,or made into an infusion.
and tonic. Infusion of Chamomile.
(c) Used in cutaneous diseases, chronic Chamomile tea.
rheumatism, and scrofula. {a) Macerate 5 drachms of chamomile ers

flow-
"
((/)Dose. "
2 ounces, day.twice or thrice
in a pint of boilingdistilled water
a for ten
Decoction of Sarsaparilla {compound). minutes, in a closed vessel,and strain.
(a) Mix 4 pintsof boilingdecoction of sarsaparilla, {b) Therapeuticaleffects. Tonic, stomachic; "
10 drachms of sliced sassafras, 10 emetic, when warm. Externallysoothing.

drachms of guaiacumwood shavings,10 drachms ((")Used in dyspepsia,and to assist the opera-
tion
of bruised stick-liquorice, and 3 drachms of of emetics.
mezereon bark ; boil for a quarter of an hour, (d) Dose. I to 2 For emetic
ounces. poses,
pur- "
and strain. a weaker infusion is used in large

(b) (""){d) Therapeuticaleffects.The same quantities. "
as the last,but warmer, and therefore better Infusion of Cloves.

suited to weak stomachs. (a) Macerate 3 drachms of bruised cloves in a
Dill VTater. "
Prepared from Dill seeds by pint of boilingwater, in a covered vessel,and

distillation. strain.
{a) Physical properties. An aromatic "
odor, {b) Therapeutical effects.Stimulant, " achic,
stom-
with a pungent agreeable taste. slightlytonic.

(b) Therapeuticaleffects. Carminative "
and ((")Used as a vehicle for more active tonics,
stimulative. especially cod-liver oil.
(r) Used in the flatulence and gripings of {d) Dose. I ounce to 2 or 3.
"
children. Infusion of Gentian {compound).

(-/)Dose. "
Yi drachm to I y^ ounce. {a) Macerate 2 drachms of sliced gentian, 2
IJxtract of Gentian. drachms of dried orange-peel,and 4 drachms
{a) Made from the gentian root. of lemon-peel in a pint of boilingwater for an
(b) Therapeuticaleffects.Tonic " and achic.

stom- hour, in a covered vessel, and strain.
{b) Therapeutical effects. "" Stomachic and
(f) Used in dyspepsia. tonic.
{d) Dose. "
5 'o 20 grains. (c) Used in dyspepsia and generaldebility.
Extract of Henbane. Prepared from
" the {d) Dose. lyi to 2 ounces two
"
or three
leaves of Hvoscyaiinis iiiirer. times a day.
DRUGS 177
Infusion of Linseed {compound). (b) Therapeutical effects.Emetic, diaphor-

etic, "
Linseed tea. expectorant, and acting peculiarly

on the
{a) Macerate 6 drachms of bruised linseed liver.
and 10 drachms of sUced fresh liquoricein a (c) Used as an em.etic ; also as an expectorant
pintof boilingwater, bronchitis, asthma, etc., as a nauseate
for four in hours, near the in
fire,in a covered vessel,and strain. pneumonia, diarrhoea,dysentery; as a diaphor-
etic
(/')Therapeuticaleffects.Soothing,especial-
ly in various diseases, and in torpid liver,to
"
to the promote its proper secretions.

mucous passages.
(c) Usedm. chronic bronchitis and strangury. (d) Dose. As "
an emetic, 15 to 30 grains; as
{d) Dose, ad libitum. a nauseate, 2 to 4 grains; as a diaphoretic, i
Infusion of Orange-peel (conipoiind). grain,with a small dose of opium ; as an torant

expec-
(a) Macerate of dried orange- half an ounce or for torpid liver,y, to i grain.
peel,two drachms of lemon-peel,one drachm of Jalap, the root.
cloves bruised, in a pint of boilingwater, for a (a) Physical properties. Thin, " transverse
quarter of an hour, in
slices,or round masses
a covered
; solid,hard, and heavy ; vessel, and
strain. dark-gray color, striated appearance ; sickly
(b) Therapeutical effects.Stimulant,stom-
achic, smell ; taste sweetish, but nauseous.
"
and tonic. (b) Therapeutical effects. Actively aperient. "
(c) Used in dyspepsia,and as a vehicle for (c) Used in obstinate constipation,worms,

other remedies. dropsy ; requiresa carminative to prevent ing
grip-
(d) Dose. "
I ounce to 2 or 3, at short vals.
inter- and nausea.
((/)Dose. " 10 grains to 30.

Infusion of Quassia .
Laudanum. " See Opium.
(a) Macerate 10 scruplesof quassia sliced, Liniment of Ammonia.

in a pint of boilingwater for two hours, in a (a) To I fluid ounce of the solution of monia
am-
covered vessel. add 2 fluid ounces of olive oil,and shake

{b) Therapeuticaleffects.Tonic "
and achic.
stom- together.
(b) Therapeuticaleffects.Stimulant " and befacient.
ru-
(f) Used in dyspepsia.

(ci)Dose. "
I ]'i
to 2 ounces. (c) Used in sore throat externally,also to
Infusion of Rhubarb. chronic rheumatism, with friction.
(a) Macerate 3 drachms of sliced rhubarb Liniment of Camphor.
root in a pint of boilingwater for two hours, in (a) Dissolve i ounce of camphor in 4 fluid
a covered vessel, and strain. ounces of olive oil.
{b) Therapeuticaleffects. Stomachic, tonic, "
(b) Therapeutical effects. Stimulant. "
and aperient. (f) Usedm chronic rheumatism, with friction.

((-)Used in dyspepsiaaccompanied with con- Liniment of Camphor {compound).
sipation, especially in combination with gentian. (a) Dissolve 2}i ounces of camphor and i
(d) Dose. ]A ounce to I )" ounce.

"
drachm of oil of lavender in 17 fluid ounces of
Infusion of Roses (compound). rectified spirits of wine ; then add 3 fluid ounces
(a) Put three drachms of the dried red rose of the strong solution of ammonia, and shake
leaves into a pint of boilingwater, then add a well together.
fluid drachm and a half of diluted sulphuric (b) Therapeuticaleffects.Stimulant. "
acid. Macerate for two hours, and strain the (c) Used with friction in the same way as the
liquor; lastly, add 6 drachms of sugar. simple liniment, but it is more powerful.
(b) Therapeutical effects."Astnngent, rant,
refrige- Liniment of Turpentine.
and antiseptic. (a)Shake well together2 ounces of soft soap,
(c) U'sed as a drink in fevers ; also as a vehicle and an ounce of camphor, with 16 fluid ounces
for sulphateof magnesia,quinine,etc. of the spirit of turpentine, until mixed.
{d) Dose. 1"3 to 2 ounces.
"
(b)Therapeuticaleffects. Stimulant. "
Infusion of Senna (compound). (c) Used in paralyticaffections and chronic

burns and scalds.
Senna tea. rheumatism ;, also to
(a) Macerate of Lead. Sold by the

15 drachms of senna leaves, Liquor of Acetate "
and 4 scruples of bruised ginger in a pintof druggists.

and
boilingwater for an hour in a closed vessel, (a) Therapeutical ^îr/j. Sedative "
and strain. astringentwhen appliedexternally.

(/')
Therapeuticaleffects. Aperient. "
(b) Used as a lotion to inflamed surfaces when
((")Used as a vehicle for more with Goulard water is
active purga-
tives, largely diluted water.
which it assists ; or by itself as it,by adding fluid drachm and
a mild prepared from a
purgative. a half of it and 2 fluid drachms of proof spirit

(d) Dose. "
I to 3 ounces. to a pintof distilled water.
Ipecacuanha, the root. Magnesia, Carbonate of.
(a) Physicalproperties. In pieces of "
(a) Physical properties. A solid,white,

three "
or four inches in length,with a resinous "inodorous powder, insoluble in water.

frac- tasteless,
ture
; an acrid aromatic somewhat bitter taste, (b)Therapeutical^^rfj." Anti-acid and pur-gative.
slightly
nauseous peculiar odor ; ; yields its
the
active and
principleto water, spirit, wine. (f) Used in dyspepsiawith costiveness,in
12
DRUGS 179
(c) Used in dyspepsia, torpidityof the liver, (b) Therapeuticaleffects.Diaphoretic,anodyne, "
and constipation. and narcotic.

{d) Dose. I to 5 or 6 grains.
"
(t) Used to produce perspirationin rheuma-
Pill of Rhubarb (Compound). 'ism and dysentery,etc.
(a) Made up of rhubarb, aloes, and myrrh. {d) Dose. 5 to 10 grains. "
{6) Therapeuticaleffects.Laxative. Quinine, Sulphate of. "
(c) Used in dyspepsia and constipation. (a) Physical properties. Colorless,inodor-

ous, "
{d) Dose. Two at bed time.

" lustrous,bitter efflorescent crystals,
totally
Pitch, Burgundy. The impure resin of the soluble "
in water previouslyacidulated with
Norway spruce fir. sulphuricacid.
(a) Physical properties. A tenacious mass, (b)Therapeutical effects.Stomachic, stimu-
" lant, "
of fragrantodor,semi-transparent,and unctuous. febrifuge, and tonic.

{h) Therapeutical effects. Stimulant and (c) Used in general debility,neuralgia,and
"
rubefacient. after fever.

in the form
((")Used e.xternally of plasterin (d) Dose. 3 grains. "
I to
bronchitis,hooping-cough, etc. Rhubarb. root, whole and powdered.

" The
Poultice of Charcoal. (17)Physicalproperties. The root is in firm, "
{a) Macerate for a short time

flatfish,irregularpieces,occasionallypierced before the fire
2 ounces of bread in 2 fiuid ounces of boiling with largeholes ; color,brightyellow,external-
ly;
water; then mi.x, and gradually stir in lo odor, peculiar and aromatic; taste, bitter,
drachms of linseed meal ; with these mix 2 astringent,and somewhat nauseous ; imparts
drachms of powdered charcoal,and sprinklea its virtue to water and akohol. The powder is
drachm on the surface. of a reddish yellow.
(/;)Antisepticand digestive. (b) Therapeutical effects. Purgative and "
((-)Used in gangrene. stomachic ; actingon the small bowels.

Poultice of Hemlock. ((")Used as a mild purgative in the constipa-
tion
{a) Make a poultice of linseed meal ; then of children and adults.
add I ounce of extract of hemlock previously ((/)Dose. "
10 to 30 grains.
softened with water, or 4 ounces of the fresh Saffron. "
[a) A coloring matter obtained

leaves scalded and bruised. from the Crocus sativus.
(h) Therapeuticaleffects.Anodyne "
and dis- Senna. "
The leaves.
cutient. {a) Physical properties. " Leaves of a pale
(c) Used in glandularswellingsand cancerous green color ; leaflets broad, lanceolate ; the
sores. two sides unequal ; odor faint,somewhat like
Poultice of Linseed. green tea; taste, nauseous and bitter. Yields
(a) Put into a basin enough meal to form a its propertiesto spiritand water.
poultice,making a hole in its centre ; then pour (/;) Therapeuticaleffects.Cathartic. "
it boilingwater to fillthat hole, and stir (c) Used in constipation, and to lower the
upon
akitchen knife. Thiswill ally system. Made into the infusion.
rapidlywith gener-
be sufficient to make the poulticeof the (d) Dose. 5 grains to "
25, rubbed down with
proper consistency. It is always better to add ginger and sugar.

enough water at first,
as it is not so smooth if Soda, Bicarbonate of.
added piecemeal. (fl) Physical properties. A heavy white "
(b) Therapeutical^^c/j." Stimulant, and yet powder, without smell, and tasting slightly
Entirely soluble in water.
soothing. soapy.
(c) Used for abscesses and ulcers when flamed. (b) Therapeutical effects.Anti-acid.
in- "
(c) Used in the manufacture of effervescing

Poultice of Mustard. draughts,and for acidities of the stomach.
(ff)Make either a bread or a linseed-meal (d) Dose. 5 to 30 grains. "
it enough flour of Soda, Sulphate of. Glauber's salts.

poultice, then sprinkle over "
mustard to conceal its surface, and wet it with (a) Physical properties. Crystals,of an exceedingly "
little boilingwater. bitter taste, and without smell. Solu-

ble
a Some people add hot
vinegar to wet it with. in water.
(b) Therapeutical effects. Stimulant, and (b) Therapeutical effects. Purgative and
"
"
often inclined to blister the skin. diuretic.

(c) Used as a rapid counter-irritant. (c) Used in costiveness.
Poultice of Yeast. (d) Dose. % to I ounce.
"
(tt)Mix 5 ounces of yeast with an equal quan-

tity Spirit of Ammonia (aromatic).
of water, at 100 degrees ; with these stir up (a) Physical properties. A compound, containing "
a pound of flour, so as to make a poultice; place carbonate of ammonia and aromatics,

it by the fire till it swells, and use. with spirit
; and possessing an aromatic, warm,
which
(^) Stimulant, emollient. and alkaline taste. Miscible with water,
{c) Used to indolent abscesses and sores. it renders milky.
Po'wder of Ipecacuanha (compound). " ver's
Do- and cordial.
(b)Therapeuticaleffects.-Stimwlant
(f) Used ordinary diffusible the stimulus
powder. as
(a) Physical properties. Compound " of in faintingsand hysteria; also added to senna
opium, ipecacuanha,and sulphateof potass. to prevent griping.

180 DRUGS
{d) Dose. "
30 to 60 drops. Dose. "

r drachm.
Spirit of Ammonia {yetid). Tincture of Iodine. {See lODINE).
(a) Physical properties. The same "
as the Dose. "
5 to 15 minims.
above, with the addition of asafoetida. Tincture of Myrrh.
(1^)Therapeutical effects. Stimulant " and tispasmodic.Dose.
an- 30 to 60 minims.
" Useful as a wash
for the teeth, rarelyused internally.
(c) Used in fits.
hysterical Tincture of Opium. " Laudanum.
((/)Dose. 30 to 60" drops. Dose. " 6 to 20 minims.
Spirit of Horseradish {compound). Tincture of Quinine.
{a) Mix 20 ounces of sliced horseradish, Dose. "
teaspoonful.
20 ounces of dried orange-peel,5 draclims of Tincture of Rhubarb {compound). " A very
bruised nutmegs, and a gallon of rectified spirit warm, useful preparation.
with 10 pintsof water; then distil to a gallon, Dose. " 2 to 4 drachms.
with a slow fire. Tincture of Valerian {compound).
{b) Therapeutical effects.Stimulant, diapho-
retic " Dose. "
30 to 60 minims, in dyspepsia and

and diuretic. hysteria.
{c) Used internallyin dyspepsia, and in par-
alysis, Tolu, Balsam of.
externallyrubbed into the skin. {a) Physical properties. " Of considerable

(d) Dose. " I to 2 drachms. consistence ; reddish-brown in color ; odor,
Spirit of Nitric Ether. " Sweet spiritsof very pungent ; taste, warm and sweetish.
nitre. {b) Therapeutical effects.A stimulant "
pectorant.
ex-
(a) Physical properties. " A

colorless, parent,
trans-
volatile,inflammable of an ethereal
fluid, {c) Used in chronic coughs, and also to
odor. wounds and ulcers.
{b) Therapeutical effects.Cooling,diuretic, "
{d) Dose. "
10 grains.
and diaphoretic; also slightlyantispasmodic. Valerian.
(":) Used in febrile diseases, dropsy, and {a) Physical properties. Several long,slen-
der, "
spasm. dusky-brown fibres,issuingfrom one head ;

(d) Dose. "
20 to 60 minims, diluted.
largely strong fetid odor; warm, bitterish, subacid
Squill. " The sea onion. taste.
{a) A root of a pear shape, covered with {b) Therapeutical effects. Antispasmodic, "
several thin dry tissues,under which are oval, tonic.

flaky,red or white scales ; odor, pungent ; {c) Used in hysteria.
taste, acrid and bitter. Imparts its virtue to (d) Dose. "
I drachm.
and water.
vinegar,spirits Wine of Iron.
Therapeuticaleffects.Expectorant,emet-
(/;) ic, "
{a) Digest for 30 days 2 ounces of Tartar-
diuretic. ated Iron in a pint of sherry.
(f) Used in chronic bronchitis and asthma. {b) Therapeutical effects. Stomachic and "
id) Dose. 2 to 6 grains. Syrup of squills,tonic.

"
dose, I to i"^ drachms. {c) Used the same as other steel medicines.
Syrup of Iodide of Iron is used in order {d) Dose. two tablespoonfuls. "
to preserve the iodide of iron from injury. Wine of Opium.
(1^)Therapeutical effects. Alterative, and (3) Prepared with opium and spices. "
affordingthe effects of iron and iodine. {b) Therapeutical effects.Stimulant, after-

wards "
(f) Used in scrofulous diseases,and in cachec-

tic anodyne.
states of the system. (c) Used cliieflyas an applicationto the eyes.
((/)Dose. " 20 to 40 minims. ((/) Dose. 10 to 20 " minims.
Turpentine, Spirit of. Wine of Potassio- tartrate of Antimony. "
{a) Physical properties. A limpid,colorless "

" Antimonial wine.
fluid,of a strong odor and hot taste, exceeding-
ly {a) Dissolve two scruplesof potassio-tartrate
inflammable. of antimony in a pint of sherry.
{b) Therapeuticaleffects.Stimulant,diuret-
ic, " {b) Therape2iticaleffects.Emetic and phoretic.
dia- "
cathartic,and destructive to worms.
(f) Used in hemorrhages, lumbago, etc., and {c) Used in inflammatory diseases.
cient.
rubefa- {d) Dose. 15 to 60 minims.
to destroy worms ; also externallyas a "
Zinc, Chloride of. "

A powerful drug, but
(d) Dose. "
10 drops to 30 internally,
or 2 to scarcelyadapted to domestic use, except as a
4 drachms mixed with castor oil as disinfectant,for which

a fuge
vermi- it is sold in solution.
; but it should not be given internally{See Disinfectants.)

without the sanction of a physician. Zinc, Sulphate of. " White vitriol.
Tincture of Camphor {compound.) "
goric
Pare- {a) Physicalproperties. Transparent crys-
tals. "
elixir.
{a) A tincture containingcamphor, opium, (1^)Therapeuticaleffects.Tonic, astringent, "
anise,and benzoic acid. and emetic.

{b) Used in coughs. (c) Used zi a wash or as an emetic.
("-)Dose. " I drachm. {d) Dose. " As an emetic, 10 to 30 grains;
Tincture of Ginger. tonic, 3 grains.
DUMPLINGS 181
DUCK
for
first jointfrom the body, truss the feet behind
Proportionate Doses different Ages.
Under "^ i-i 5th of a full dose
the back, spit the birds firmly,and roast them
year
Ducks Trussed for Roasting.
at a brisk fire without placingthem sufiRciently

near to be scorched ; baste them constantly,
DUCK. " For suggestions about raising and when the breasts are well plumped, and
There breeds the steam from them draws towards the fire,
ducks, see Poultry. are many
of ducks which fine for the table,among dish, and serve quicklywith a little good, brown
are very
round them, and also in
which Muscovy, top-knot,Cayuga black ;
are the gravy poured some a
between the common and the Muscovy tureen. Tender ducks will take from thirty
a cross
minutes to hour to roast.
produces a very large bird at an early age, a
Roast Wild Duck. As wild ducks are ble

lia-
and is considered the choicest duck. Tame "
Ducks arealways in season thought to but are

to have a fishy flavor,it is well to parboil
and July. Ducklings them with carrot onion before roasting.
be in perfectionin June a or an
in much demand in the Spring when other Stuff with bread-crumbs, seasoned with salt,
are
Ip choosing, select those onion and sage ; roast as above before a

poultry is scarce. pepper,
brisk fire,until brown and tender. When the
with supple feet, and Iiard, plump breasts.
red. ducks taken thicken the with
Tame ducks have yellow feet,wild ones are up, gravy
Wild Duck can be had at all seasons. The browned flour,and serve it in a tureen. Serve
choicest is the Ca/iTas-i"ir^ currant jellyor other sweetmeat with the
(jtvCANVAS-BACK), some
Red-head or Pochard, Mallard, and Teal. ducks.
There is witle
Stewed Duck," I. A duck too tough for roast-
ing
a difference of
for this dish,
faste regardinn fhe extent to may be used though a tender
is of course best. Cut it up neatly into
tvhielh tTticlis should he cooked. one
Epicures prefer tlietii very rare. joints,and arrange these in a wide stew-pan
The times in a single layer if possible; pour in about a
given in the recipes
are those required for thorottgh quarter of a pint of strong cold beef stock or
when it begins to boil,
cooking. Less time can of course gravy ; skim off the scum
be given as t"iste requires. then throw in a little salt, onion, and sage,
Pie Cut off the wings and neck of and few thin slices of lemon rind. Simmer
(Duck). " a
a duck ; boil it a quarter of an hour ; cut it up the jointsgently for three-quarters of an hour,
while hot, preservingthe gravy that runs from or longer if they are large; then stir into the
it ; then take the add
giblets, a tablespoonful of gravy a tablespoonful of rice-flour (mixed if
butter,a blade of mace, six black pepper-corns, desired with a wineglassfulof port wine); in
two onions, a bit of toasted bread, and a pinch ten minutes after,dish the stew and send it to
of cayenne pepper ; stew these until the butter table at once.
half with Green Peas. Half roast

is melted, then add pint of boilingwater
a II. Stewed "
and let them stew until the gibletsare tender ; the duckit,and put it into a stew-pan
; skin
then strain it,and put the gibletsinto the pie. with a pint of beef gravy, a few leaves of mint
Let the gravy stand till cold, skim off the fat, and .sage cut small, pepper and salt, and half
and shred fine possible. Simmer
put it with what runs from the duck at the an onion as as a
bottom of the pie-dish; then put in the duck of hour, and skim clean ; then add
quarter an
well seasoned w-ith pepper and salt,

add a table- about a quart of green peas. Cover tightly
spoonful of butter
lumps, in and cover the and simmer about half an hour longer. Add
whole with a tolerablythick pie-crust. Bake a tablespoonfulof butter and as much flour,
in a moderately quick oven. Cold duck will give it one boil and remove from fire ; serve
do as well,if the skin is taken off. with the peas around it on the dish.
Roast Duck. In ducks for the Stewed Wild Duck. Parboil with rot
car-
"
preparing " a
spit,be careful to clear the skin entirelyof the or onion for about ten minutes ; then cut
stumps of the feathers ; take off the head and into joints,put them into a sauce-pan and cover
neck but on,leave

and hold them for a
the feetwith gravy made of the giblets,neck, etc.;
few minutes
boilingwater to loosen the skin season
in with salt and pepper, a bunch of sweet
which should be peeled off. Wash the inside of herbs, and minced onions, and stew gently for
the birds by pouring water through them, but half an hour ; or until done. Take up the
merely wipe the outsides with a dry cloth. Put duck, thicken the gravy with browned flour,and
into the bodies a stuffingmade like that for add a wineglassfulof wine and a tablespoonful
turkeys, or simply a seasoning of parboiled of lemon-juice; boil up once and pour over
onions mi.xed with minced sage, salt, pepper, the duck, and then serve at once.
and a slice of butter. Cut off the wings at the DUMPLINGS. (Apple.)" I. Pare large ap-
182 DUMPLINGS DYES
pies; scoop out the core; cover with a thin' until thicklycoated ; tie each one in a separate
suet or butter crust, made as for puddings ; cloth,drop them in boilingwater, and
cover,
tie up in a cloth and boil from twenty minutes boil three quarters of an hour. hot Serve
to half an hour. Or they be baked. A with rich sauce or with sugar and cream. These
may
nice sauce to eat with them, or any dumplings, dumplings are well adapted to those who not
can-
is made by stirringbutter and white sugar to a eat pastry.
lightpaste; the addition of Suet
a little wine this
I. 7a,J(; .--Bread-crumbs,
to Dumplings. "
sauce is a great improvement. cupfuls; beef-suet,i cupful ; sugar, i table-

2 spoonful
II. Take flour,i qt. ; baking powder, 5 even ; eggs, 4 ; soda, Y^, teaspoonful; salt,
teaspoonfuls; lard,2 oz. ; salt,yi teaspoonful; 1 teaspoonful.
milk, 3 gills. Mix together two cupfuls of bread-crumbs
Mi.x and roll the crust an inch thick; pilethe wet with milk, one cupful of beef-suet minced
centre with sour apples pared,quartered and very fine,one teacupful of sugar, four eggs,
cored ; draw the crust over them and pinch it to-gether white and yolks beaten separately,one-third
; turn upside down on a plate, and steam of a teaspoonfulof soda dissolved in boiling
it from three quarters of an hour to an hour. water, and one teaspoonfulof salt ; add milk
Currant Dumplings. For each dumpling enough to make
"
a thick paste. Mould into
take three tablespoonfuls of flour,two of finely balls ; tie up in dumpling cloths well floured,
minced suet, and three of currants ; add a and boil ixom forty to fifty minutes. Serve
pinch of salt,and as much milk or water as hot with wine sauce.
will make a very thick batter of the ingredients. II. (With Bread.)" ra/J"r.--Grated bread,
Tie the dumplings separatelyin well-floured % lb ; suet, yi lb ; lemon, i; moist sugar, % lb. ;
cloths,and boil them for a full hour. They eggs, 2.
may be served with wine same as above. (See Take half a pound of grated bread, half a
Apple Du.mpling i.) pound of suet cut small, the juice and grated
Indian Dumplings. Scald a quart " dian rind
of In- of a lemon, a quarter of a pound of
meal with boilinghot water; let it stand moist sugar, and two Mix all together,
eggs.
until cold ; then wet your hands in cold water, and make into yfT/t' dumpHngs ; boil them in
stir a tablespoonfulof salt into the meal, and floured cloths half an hour, and serve with
make up balls,quitehard, the size of a common sweet sauce in the dish.
potato ; drop these into boiling water, cover Yacht Dumplings. Take .--Bread-crumbs "
them up, and boil half an hour. They are very % lb. ; cold milk, 3 gills ; butter, 2 oz. ; brown
nice to eat with gravy of pork or goose. sugar, 4 oz; cinnamon, I teaspoonful; cloves, %
Lemon Dumplings. Take .--Bread-crumbs,teaspoonful; lemon
"
(grated rind), i ; eggs, 3 ;

10 oz. ; beef suet, y, lb. ; flour,i heaping table- currants, % lb ; raisins (stoned) % lb. ; citron,
spoonful ; lemons, i or 2 ; sugar, 4 oz. ; eggs, 3 2 oz. ;
or 4. Pour two-thirds of the milk over the bread,
Mix together ten ounces of fine crumbs, cover
bread- and let it soak fifteen minutes, melt the
half a pound of beef suet chopped butter in the rest, and add it with the spice,
very small, a heaping tablespoonfulof flour, fruit,sugar and yolks of the eggs ; add the
the grated rinds of two small lemons or one whites, beaten to a stiff froth ; bake in buttered
large one, four ounces of pounded sugar, three cups ; serve upside down with a thick rich
large,or four small eggs beaten and strained, sauce poured over them.
and finally the juiceof the lemons also strained. DUTCH SAUCE. (iV^SAUCE.)
Divide these into four equal portions, tie them DUTCHMAN'S PIPE." A fine climbing
into well-floured cloths,and boil them an hour. plant with largeleaves and peculiarflowers. It
These dumplings are extremely lightand delicate is hardy, and very easy to cultivate. Plant in
; if desired very sweet, more sugar must the spring by digging a hole two feet in diam-
eter,
be added. filling it with rich loam, and setting the
Norfolk Dumplings. This is an English roots in the centre.
" It requiresto be watered
dish. Take a pound of dough from a baking during hot weather, but will take care of itself
of very lightbread, and divide it into six equal in winter.
parts ; mould these into dumplings, drop them DYES. Colors are simple and compound. "
into a pan of fast boiling water, and boil them The simple colors are blue, red and yellow,and
quickly from twelve to fifteen minutes. When cannot be produced by the mixing together of
done tear them apart on the top with two forks, different colors. Compound colors be
may
and serve immediately. This mav be eaten as produced by mixing together two or more ors
col-
a pudding, with a rich sauce, or served as an in different proportions. Thus, purple is
accompaniment to meat. In helping, they formed by mixing red and blue ; green, by mixing
must be torn apart, never cut. blue and yellow ; orange, by mixing red and
Rice Dumplings. 7rtî?.--Rice ; apples; yellow ; and the various shades of these depend
"
marmalade, or jelly. upon the proportions of the colors so mixed.

Cleanse half a pound of rice by rubbing it What is 'called "giving a ground in dyeing is "
in a towel ; pare and core some sour apples, communicating one color to a fabric with the
leavingthem whole ; put a bit of marmalade or intention of applying anotherupon it,and thus
jelly, a clove or bit of lemon pee! in the centre ; producing a compound color. It is highly
dip each one in water, then roll it in the rice important that the water used in dyeing should
DYES 183
be pure ; if it be muddy, or if it contain putrid I Mordants. " In fixingcolors certain ces

substan-
substances, it will be impossible to procure are used which have an for
affinity both
colors by it. the fibre and the dye. These are of various
pure
Re-dyeine, even in the practisedhands of the kinds, according to the dye used, or the nature
dver by trade,is an uncertain process, and the of the fibre to be dyed. For instance wool and
colors of re-dyed articles are generally very silk take most of the coal tar colors without
fleeting.Every color will dye black, whether mordant, but cotton goods usuallyneed tannin,
blue, yellow, red, or brown ; and black will or a decoction of the leaves and twigs of the
always dye black again. All colors will take staghorn sumach, to be present in the dye bath ;
their own colors again ; and blue can be made one part of tannin is equivalentto about eight
green or black ; green may be made brown, parts of sumach. Cotton goods may be ani- "
"
and brown green ; and any color on re-dying malized as it is termed, by saturating ly
thorough-
will take a darker shade than its own. with a cold solution of milk curd in ammonia
Directions for dyeing leather, including kid the

(letting ammonia absorb all the curd it can),
gloves,are given at the end of this article. For or an albumen solution (white of egg stirred
dyeing feathers, see Fe.^thers; for staining into water, 2 eggs to a gallon), drying and then
wood, metals,ivory,bone, horn, and grasses, see dyeing hot. After this treatment they will
Staining. take colors in the same manner as woollen
in dyeing,depth of uniformityof
color and articles.
tint,with fastness of color are the pointsprinci-
pally Oil mordants may be used with silk and ton
cot-
aimed at. Fastness is determined by the goods for fixingmadder and coal tar colors.
nature of the dye and mordants. A dye is con-
sidered A good oil mordant may be made with 4 parts
fast when it resists the action of soap olive oil, 15 parts alcohol, 2 parts oil of vitriol,
water, of weak acids, or alkalies,and of light and 1 5 parts hot water. After thoroughly mix-
ing,
and air. Colors remaining unchanged under all the goods are immersed and worked in this
these tests are not common, but all gradations for 1 5 minutes, then wrung out and placedin the
are known. The aniline (or, more correctly dye bath.
coal tar) colors are the most brilliant, but as Copperas (protosulphateof iron),and acetate
a general rule are more liable to fade than most of iron, made by mixing solutions of "strong"
of the colors obtained in the old
way, by more perchlorideof iron, and acetate of soda, in the
elaborate processes with weld, fustic,madder, ratio of 7 to 5 by weight, are also used as mordants.
"c. Tlie depth of color usuallydepends upon The effect of iron mordants is usually
the amount of coloringmatter used in the dye to give a lower (sadder) tone to the colors.
bath, which must be graduated according to Linen has less affinity for colors than cotton.
the effects desired to be produced. To attain The treatment should be about the same, but
uniformityof tint practice is necessary. It is the strength of the mordant and the length of
usually advisable to cleanse the goods thoroughly time the goods are subjected to its influence
before attempting to dye them, and to should be increased.
wet them thoroughly before putting them in Water. The" amount used in the dye bath
the bath. This is best effected by boilingwith should be sufficient to allow of working them
clean water for a short time, and then wringing about with (preferably^ a wooden rod, that every
them out until they justdo not drip. To cleanse part may be uniformly exposed to the action of
goods, boilingin soap suds and rinsing several the solutions. Two quarts of water suffice for
times in clear water is the best mode. In one pound of goods, and less water in propor-
tion
attempting to dye goods which have already for largeramounts.
some color,the general rule may be laid down, Proportions of the materials to be used are
that the color already on the goods has dency given in most
a ten- cases below, the amounts ed
indicat-
to modify whatever color may be after-
wards being what should be used for ten pounds of
applied,and that some darker color than goods, in about 5 gallons of water. Generally
that alreadyon the goods should be aimed at. in working hot " "
the temperature should be
Bleaching may be resorted to in most cases. just under boiling,and the time of steeping
This may be effected by making a solution, in should be from twenty to thirtyminutes. The
water (5 oz. to a gallon,) of bleaching powder, stirringshould be at least once every four ?nin-
to be had at the druggists, in which the goods utes, and would be better if it were constant.
may be worked for a time, and then putting Coal Tar Colors. The amount
"
to be used
them in weak muriatic (hydrochloric) well be indicated, as it depends very much
or ric
sulphu- cannot
acid (one fluid oz. commercial strength to I upon the intensityof color desired. Of most of
gallon water). If the first treatment is not them an ounce will give a fair medium shade to
efficient, it may be repeated, though too frequent 100 lbs. of goods, or would be enough for 50
an application of these solutions may weaken gallons of water, hence, as will be seen, it is
the fibre. Exposure when moist to the fumes easier to get too much than too little, as those
of burning sulphur is another mode of bleach-
ing, dyes are very strong. Particles of undissolved
though often less efficient. After application dye, or dyewood chips, """., should twt be allowed
of either of these methods, the goods to remain in the dye bath while the goods
should be rinsed and then boiled for a short are in it. The following are a few processes
time in a weak solution of soda, i oz. to 10 gallons for dyeing the different colors,which may be
of water. readilyapplied.
184 DYES.
Black. " The applicationof aniline black I or 2 lbs.

sumach, and iodine green, with a
which is the best for cotton, is too elaborate mixture of
picric(carbazotic)acid and iodine
for convenience in domestic use. A process green, or by dyeing first with fustic (}4 lb.
which succeeds best with woollen goods, though chips),and then prussianblue,accordingto the
it may also be applied to silk,is as follows : method given under Hue.
Logwood extract (i lb.) is dissolved in water, Orange. For silk and wool use"
chester
Man-
heat being applied. When entirelydissolved for aniline) orange without a mordant,
cream of tartar (5 oz.)is added, and as soon as or (coralline) aniline scarlet with (2 to 4 oz.)
it is dissolved the goods are introduced and tannin, or i to 2 !bs. sumach and sulphuricacid.
worked once every 3 or 4 minutes, being kept Cotton, silk and wool also take an orange color by
at a temperature justshort of boilingfor three working for half-an-hour in a hot solution containing
or four hours or more. They are then taken (2 oz.) litharge, with sugar of lead (ij4
out, allowed to drain, rinsed once in clean oz.),and then for 15 or 20 minutes in a bath
water, and then placed in a bath containing containingbichromate of potash (i ^ oz.)and sal-
bichromate of potash (5 oz.) where they are soda (lyi oz.)
worked hot as above for half to three quarters Red. Wool and silk take aniline red (magen-
"
ta),
of an hour. Rinsing in clean water, and drying or the so-called AVw 7?ose (Saffranine),
completes the operation. which givesa scarlet without mordants. genta
Ma-
Blue (Aniline). For silk no mordant
" is re-
quired. with Manchester yellow also gives a
The addition of enough sulphuricacid scarlet. Cotton requirestannin (2 oz.),or the
to the dye bath to make it turn blue litmus liquidderived from boiling I lb. sumach with
paper red,is beneficial, and givesrather brighter I gallon water, to be added to the bath to fix
shades. For wool sulphuricacid, or sulphuric these colors. Wool, silk, or cotton may be
acid with half as much by weight of white vitriol, dyed with madder by mordanting first by boiling
may be added to the bath. For cotton, as with i to T hour in a bath containing alum (2
silk,sulphuric acid (40Z.) or alum should be lbs.),and cream of tartar (i lb.),and then keeping
added to the bath. Work hot an hour and let at a simmer for 2 hours in a decoction tained
ob-
stand till cool. from 5 lbs. ground madder root. peras
Cop-
Blue (Prussian). Applicableto silk,wool,
"
may be used in mordanting instead of

or cotton. Mix powdered Prussian blue (l lb.),the alum, when the color will be more of the
with a of
(9 oz.) tartaric acid, (in 3 or
solution vioht or purple order. With the alum instead
4gallonsof water); then add (14 fluid oz.) strong of the cream of tartar,sugar of lead (2lbs.)may
hartshorn (ammonia,) and work the goods in the be used.
mixture hot for about half-an-hour. Hang up scarlet (coralline, aurine) is applied
Aniline
the goods to dripand leave them until dry,when first
boiling the goods ten minutes
by with
they will have assumed a dirtypurplish color. white vitriol (sulphateof zinc,i^ lbs.), and then
Dipping into weak sulphuric acid (l fluid oz. adding asolution containing :Jlb.of the scarlet,
oil of vitriol to i gallon water),will then devel-
op it being weaker than the other anilines, with
a fine blue color. from \ lb. to ^ lb. (depending on depth of shade
Blue (Saxony) for wool. One-half lb. of the desired),of sal-ammoniac (chloride of am- monium),
best indigo is dissolved in concentrated oil of keeping in enough ammonia to make
vitriol, and the solution is then poured into 12 its odor perceptible, and boilingfrom ^ hour to
to 20 times its bulk of water. To this bath U hours, depending on depth of shade desired.
the goods are immediately introduced, and al- lowedWhen but littleof the dyeing solution is used,
to remain for twenty-four hours. The or the last boilingis not sufficiently prolonged,
excess of indigo separates, settlingto the bottom, a salmon color is obtained. The shade may be
and may be collected and used over again. toned with magenta afterwards if desired.
Boilingthe goods for half-an-hour in a weak solution Violet. Aniline violets may be applied di-
"
rect
of sal-soda will then neutralize the acid to silk and wool, without mordant, or with
present and set the color. the addition of enough sulphuricacid to turn
Brown. "
aniline,naphtha-
Silk and lene blue litmus
wool take paper red, to the bath. Cotton quires
re-
and phenyl for Bismarck brown, and a preliminarymordanting with acetate of

also isopurpurateof potash (soluble garnet) in iron (obtained by soaking the goods in a mix-
ture
the proportion of the anilines, without dant.
mor- of solutions of 7 fluid oz. "strong" per-
Cotton requiresmordanting with tannin chl-oride of iron, with 5 oz. crystallizedacetate
before it will take the first two. A brown may of soda, in 3 to 4 gallonsof water, or with tannin
be produced on all three kinds of goods by y2 lb. (2 lb. sumach.) Work as for blue.
simply boilingwith 40Z. permanganate of potash See Red.

(chameleon salt). Yellow. Silk and wool take picricacid and "
Green. Silk and

"
wool may be dyed with naphthalene (Manchester or Victoria),yellow
iodine green (calledalso anihne and methyl without any mordant. Cotton may be dyed yel-
low
with fustic (I lb. chips). Silk,wool and
green), which may be toned with picric (carba-
zotic) acid, or else they are mordanted with cotton may also be dyed yellow by first work-
ing
alum and then dyed with fustic (i lb. the goods for about half-an-hour in water
(2 oz.),
chips),and then with prussian blue as given containingsugar of lead (i oz.),and then for 1 5
above. Cotton will take a green dye if treated minutes in a hot solution of bichromate of pot-
ash
with a hot solution of tannin (| lb. tannin, (^ oz.)the addition of sal-soda ^ oz. to i^
DYSENTERY DYSPEPSIA 185
to the
ozs.), bichromate solution gives a tone by weight, of rhubarb, bi-carbonate of soda
approaching to orange. (or baking soda willdo),and pulverized cinna-
mon,
Yellow (Nankeen), may be produced by and mix thoroughly; of this put a tea-
spoonful
soaking in cold solution of acetate of iron, pre-

pared into a cup, add about a gill
of boiling
as described under violet. The tone water, cover, and let it stand till cold ; then
is brownish placed in the pour off from the dregs, add an equal quantity
if the goods are
acetate solution, and then gradually brought of peppermint water containingthe gum arable,
to a boil, and yellowish if after working in sweeten with a little loaf-sugar, and give a ta-
the cold solution they are first dried and blespoonful(if the child is ten years old, half
then placed in boilingwater, and boiled for 15 as much if less than five), every twenty min-
utes
minutes. until the character of the discharges is
changed. But the treatment most to be relied
on is this : Make a little thin starch,and to one

LEATHER AND SKINS
tablespoonfulof this add one drop of lauda-
num,
inject it into the child's bowels with a
small syringe,and keep it there as long as pos-
gloves)usuallycontain tannin, which
(including sible
at once fi.\es aniline colors, and hence All ; this should be repeated every four hours
disease is arrested. Increase the
Aniline Colors, soluble in water,usually until themay
be easilyapplied. Some skins, however, it may quantity of laudanum by one drop for each
be to soak in a decoction of sumach year of the child's age up to five. From the
necessary
for twenty-fourhours before attempting to apply first the child should be kept as quiet as ble,
possi-
the colors. as rest and warmth and a recumbent ture
pos-
essential to comfort and
Brown. {See SCARLET.) are recovery.
Blue. "
In applying the soluble blue, weak Often great relief for the patientis obtained
sulphuric acid may follow the applicationof the by employing, twice in twenty-four hours, injections
color to set it,but the use of even moderately containing one half a grain of nitrate
acids alkalies a very deleterious
has of silver to the ounce of water.
strong or
effect upon the strength of the leather or skin, Dysentery is infectious by evacuations, and
therefore be avoided. therefore all bed-pans or other vessels used
and should {SeeStain-
ing.)
by the patient should be scalded each time
Scarlet (Corallin) may be applied to with boiling water. The privy-vaults and
leather if desired. The addition of one water-closets should also be disinfected with
tenth as much borax as corallin to the dye sulphate of iron or carbolic acid. {See Disin-
fectants.)
bath brightens the shade. All the colors
may be made more brownish by following In adults,when dysentery makes its appear-
ance,
the dye bath with a solution of mate
bichro- if any constipationhas previouslyexist- ed,
of potash,or still more darkened by a a dose of castor oil,to which a few drops
weak nitrate of iron bath. Tawed skins ot laudanum have been added, may be given ;
be immersed in a solution of alum to opiatesand astringentsmay alterwards be ad-
ministered.
may
mordant them, and if it is desired to apply the During the treatment the patient
color to but one side, the color thickened with should be confined to his bed ; and his diet
a littlestarch, or with borax, maybe laid on with should be of the mildest and most unirritating
a brush. The of bath for dyeing character. When dysentery passes into the
temperature a
skins should not be above 90" Fahr. chronic stage, the stools become more copious
DYSENTERY." A disease, most frequent and loose, and are found to contain pus ; the
in children, characterized by a constant sire
de- complaint is apt to be tedious and intractable,
to go to sttiol,and by small discharges of and even after recovery the digestive organs
bloody mucus. There is also considerable remain for a long time feeble and irritable.
fever, griping pain usually near the lower DYSPEPSIA. " This disease, as its name
portion of the intestines, causing the child to indicates, signifies difficult digestion, and
scream at times as if in fright,and more of course can only be cured by attention
or less of delirium or cold shivers. The to whatever promotes, and avoidance of
causes dysentery are indigestiblefood,
of whatever hinders, the proper digestion of
unripe or decayed vegetables or fruit, the food. The rules which we have laid down in
breathing of impure air, exposure to cold, the articles on Diet and Digestion apply
strong cathartics or purges, and the use here ; and as timely observance of them would
of bad impure water.
or As soon as toms
symp- render dyspepsia impossible,so also it is in
of dysentery are observed in a child,med-
ical that direction that relief sought, for in must be
aid should be sought at once ; but if this is most instances medicines can only work harm.
not to be had, proceed thus : If there has been In a common class of cases, when dyspepsia has
any constipationduring the previous day or been long continued, a certain degree of inflam-mation
two, give a moderate dose of castor oil ; when of the gastricmucous membrane seems
the bowels have moved as a result of this,dis-

solve to be produced ; the presence of food excites
teaspoonfulof
a gum arable in an ounce pain.whichcontinues so long as the food remains
of peppermint water, and give a teaspoonful in the stomach, and carminatives or stimulants,
half hour. If this does not succeed, so far from affordingrelief,aggravate the tress.
dis-
every
make the followingcordial : Take equal parts, In such cases the diet must be of the
EARTHEN-WARE EEL 187
either by noxious vapors tlirown off from the chips, the exposed surface becomes
ware
open pits,o r by soakage of their liquid contents dark; in porcelainit remains white.
into adjacentwells or water-courses. To avoid The finer Oriental china and that of Sdvres
these defects a dry earth closet, invented by and Dresden costs from $300 up, for a set for
the Kev. Henry Moule, of Dorsetshire, Eng- land, twelve persons. The sets generally are for
has been introduced, which forms one of eighteen. The ordinary decorated French
the most useful and valuable of recent additions china costs from $45 to $500 per set. The
to the convenience of the household. It is white French china costs from $35 to $500,
based on the principlethat by covering the depending on quality. The decorated lish
Eng-
fcEcal depositimmediately with dry earth con-
taining china costs from $350 up. Broken pieces
a certain proportionof clay,not only is cannot be duplicated here, as the decoration
the smell otherwise arisingfrom it destroyed, is printed on, from designs more elaborate
but all no.xious vapors whatever cease to be than the hand-work of the French
average
given off,being absorbed and neutralized by sets. The French can be duplicated here at a
the clay,which it is well known has that pecu-

liar few weeks notice. The English is heavier and
property. much more durable. Both the French and the
The closet essentiallyof a me-
consists chanical English make a decorated glazed earthen-ware
contrivance, attached to the ordinary that is very durable more so than French "
seat, for measuring out and discharging china, and possibly than English china. It
into the vault or pan below a sufficient tity
quan- costs from $70 to $125 per set; the various
of the sifted dry earth to entirelycover pieces can generally be bought separately,
the solid ordure, and to absorb the urine. which is not the case with decorated china.
The discharge of earth is effected by an or- For plates and cups of this ware
economy,
dinai-ypull-up, similar to that used in water- with tureen, vegetable dishes, etc., of plated
closets,or, in the self-acting apparatus, by the silver is probably the best possible arrange-
ment.
risingof the seat when the weight of the per-
son Still further varietyin this or any ser-
vice
is removed. is desirable, and may be had through

The vault or pan under the seat is so ranged
ar- pickle dishes, compotiers,etc., of other kinds
that the accumulation may be removed of ware.
at pleasure.From the moment when the earth The so-called Ironstone and Stone China
is discharged and the evacuation covered, all are merely glazed earthen-ware undecorated.
offensive e.xhalations entirelycease. Under Sets cost from $20 to #40. As regards the
certain circumstances there maybe, at times, a finer porcelain, the following remarks may be
slightodor as of guano mixed with earth ; but of service : "
this is so triflingand local that a commode ranged

ar- Oriental China is remarkable for its close
on this
plan may, without the least an-
noyance,texture, its flintyhardness, fine surface,and
be
kept in use in any room. capacityfor bearing heat. It is supposed to
If possible,there should be a small pipe, take from ten to twenty years to get some
from three to six inches in diameter, leading of these wares into a state fitfor baking. They
from the space under the seat to a flue ad-
joining are generally very expensive, but extremely
the kitchen fire flue. This secures the durable.
best kind of ventilation. Dresden China is finer in outline than the
In using the earth-closet the followingin- Oriental, and
structions the best kinds are fullyas dura-
ble.
should be carefullyattended to : "
See that the reservoir is supplied with earth Sevres China is of French manufacture and
of a suitable nature. is not so close grain as those
or fine in the
Let one fall of earth be in the pailbefore above alluded to ; but it has a superiorglaze,
using. and is generallyof elegantshape, with beauti-
ful
The earth must be dry and sifted. Sand colors and magnificentgilding.
must not be used. The common Red Earthenware is that used
No "
slops "
must be thrown down. most extensivelyfor cooking,dairy,and other
The handle must be pulled with jerk, purposes. It does not stand the heat well,
up a
and let fall sharply. and is very easilybroken. Acids should never
EARTHEN-WARE." The various wares be put into any vessels made of this ware, as
known earthen-ware, china, or porcelain,
as are there is a poisonous ingredientin the glazing
all compounds of clay with bone-earth,flint,which the acid takes off. The common ware
stone-
and other similar materials,ground together is stronger, and cleaner,and better every
and baked. According to the proportion of way than any other kind.
clay will be the toughness of the china, and For instructions about mending broken
the capability of being moulded, while the flint earthenware, see Cements.
and bone-earth gives hardness,whiteness,and EAU DE COLOGNE. (See Cologne.)
transparency. EEIi. There are several varieties of eels, "
There are two main divisions of table-ware "

some being taken in salt water and some in
glazed earthen-ware and china or eel is a very sweet and
porcelain.fresh. The common
Nearly all are originallywhite, and sorted savory fish,and is plentifulin the markets
after baking. The "fineronly are then rated
deco- throughout the year; those taken from the
and re-baked. When glazed earthen- seashore are preferred,as they are generally
188 EEL EGGS
in the best condition. The silver eel is consid-

ered placing in the dish, and send to the table with
the finest of the eel species,and the color, plain melted butter, or anchovy sauce. Eels
even when skinned, has somewhat the appear- may also be dipped into batter and then fried ;
or into egg and fine bread-crumbs (mixed with
minced parsleyor not, at pleasure).
It is an improvement on these modes of dress-
ing
eels to open them entirely,and remove
the bones ; the smaller parts should be thrown
into the pan a minute or two later than the
Sand-Eel.
thickerportionsof the bodies,or all will not be
of silver. They in from
ance are season equallydone.
April toNovember. As an article of food, Broiled Eels. Skin " the eels and cut them
eels areextremely rich and nutritious ; but on open down the back, and then remove
account of the largequantityof oil which they the bone. Steep them in oil, pepper, salt,
contain, they are apt to cause derangement of and vinegar for about two hours ; then
the digestivefunctions if eaten too liberally afterward
dip them in bread-crumbs, and
without using some condiment as a corrective. into melted butter. Broil them over a clear
In cooking eels, rejectthe large ones and take fire, and send them to the table with tartar
those weighing about one pound each. Before sauce.
skinning them, cut off the head, or divide the Ste-wed Eels. Skin and clean, and
" cut out
spinalcolumn just behind the head ; this renders all the fat from the inside ; cut into lengths
sufferingon their part impossible. of about two inches ; put them into a sauce- pan
Boiled Eels. Pare

"
a lemon, and stripfrom with enough cold water to cover them ;
it entirelythe white inner rind ; slice it and move
recover closely,and stew for an hour. Then add
the seed with care ; put it,with a blade of a tablespoonfulof butter, and a tablespoonful
mace, a small half-teaspoonful of white pepper-
corns, of flour stirred into half a teacupful of cold
with pepper, and serve in a deep
nearlya teaspoonfulof salt,and a moderate water ; season
sized bunch of parsl^, into three pints of dish.
cold water ; bring them gentlyto a boil,and simmer Tartar Eels. Skin the eels, cut them
" into
them for twenty minutes ; let them become two-inch lengths,and boil them in savory gravy
quite cold ; then put in three pounds of eels, or broth that has wine in it,with a little salt.
skinned and cleaned, and cut into lengths of When cold, take them out, drain them, and dip
three or four inches ; simmer them very slowly them in a mixture (half and half)of melted
from ten to fifteen minutes, lift them into a butter and uncooked egg-yolk; then roll them
hot dish, and serve with good Dutch in bread-crumbs till they are well and equally
very
sauce, or with parsley and butter acidulated covered ; lay them on a gridiron till they are
with lemon-juice. well heated throughout and nicely browned on
Fried Eels. "

Skin, empty, and wash them as the outside. Serve on a layer of tartar sauce
clean as possible; cut them into four-inch at the bottom of the dish.
lengths,and dry them on a soft cloth. Season EGGS. "
According to Baron Liebig there is
in anything of
them with fine salt, and white pepper or enne, more
cay- nutriment in an egg than
flour them thickly,and fry them to a fine equal bulk that exists in nature or that chem-
istry
brown in boilinglard ; drain them well before can produce ; and among all nations they
are a favorite article of food. In this country I more plentifuland cheap ; during the winter,
they may be considered as being in season the and especiallyat the holiday season, they are
springmonths they are | usuallyquite scarce and high.
year round, thoughin the
EGGS 189
The freshness of an may be tested by upon the table for twelve minutes, when they
egg
puttingthe largeend to the tongue, when, if it will be found perfectlycooked, entirelyfree
feels warmer than the other end, the egg is from all flavor and appearance of rawness, and
considered fresh. Another test is to hold the yet so lightand delicate as to suit even persons
egg up against the sun ; if the outline of the who cannot eat eggs at all when cooked in the
yolk can be distinctlytraced, and the white usual way. The eggs should be turned when
looks clear around it,the chances are that the rather more than half done, but the plate must
egg is good. The surest test, however, is to be replaced as quicklyas possible. More than
place the eggs in a pan of cold water. The two eggs will requirefrom 15 to 20 minutes stead
in-
fresh egg will sink quickly to the bottom, those of 12.
that sink very slowly are suspicious,and those Fricasseed Eggs. " Take half a pound of
stale bread and
that float are very likelyto be bad. a pint of milk ; place them in a
To preserve eggs for a few weeks, pack them in sauce-pan on the fire and boil for three minutes,
bran or salt,with the small end downward ; their mash well and mix
together,then boil the two
chances improved by previouslygreasing them,

will be stirringcontinually,until they make a
them oil or dipping them

well willi linseed in a rather thin paste ; remove this, mix with it six
weak varnish. When it is desired to keep or eight boiled eggs, season with salt and pep-
per,
them longer, pour a gallon of water upon a put back on the fire,stir constantlyfor five
pound of quicklime in a jar; let it remain about minutes or so, and serve hot.
24 hours to cool after the effervescence ; pro-
cure Fried Eggs. I. Put plentyof butter or lard "
eggs as fresh as possible and drop them into a frying-pan, and when it is boilinghot,
into the jar gently. Place the jar where the break the eggs in gently one by one (beingcare-
ful
eggs can be taken out without moving it,and not to break the yolks); frythem three min-
utes,
they will keep good for a twelvemonth. A or until the white part becomes hard, and
popular French method is as follows : Dissolve take up with a skimmer ; dust over with salt
four ounces of beeswax in
eightounces of olive and pepper, and serve hot.
oil ; dip the tipof the fingerin this and anoint n. (In hatter). Poach " the eggs (not hard);
the egg all around. The oil will be immediate-
ly set them aside to drain and cool on a clean
absorbed by the shell and the pores filled up napkin. Make ready a deep frying-pan,and
with the wa.x. It is claimed that by this meth-
od when the fat is hot, fryenough parsleyto cover
eggs, if kept in a cool (but
the not cold) the bottom of your dish. Dip the eggs in bat-
ter
place,may be preserved fresh for two sprinklethem slightlywith
years. with a spoon,
Baked Eggs. Break " the desired number
fine-chopped parsley, and of fry; when a light
eggs into a buttered dish, taking care to keep brown, they are done. Arrange them on the
each whole and the yolks separate from each bed of fried parsley,and sprinklewith lemon-
other: dust with
pepper and salt, and place juice.
half a teaspoonful of butter upon each ; put Ham and Eggs. Fry the eggs as above ; "
into a moderate oven and bake until the whites drain them thoroughly,and lay each separatejy
are solid. Serve hot, with buttered toast. on a piece of fried ham. The ham should be
Balls (Egg) for Soups. Boil four or five cut in appropriateslices before dishing. Gar-
"
nish
eggs for ten or twelve minutes, and lay them with sprigsof parsley.
in fresh water until they are cold. Take out Mashed Eggs. Put a little good gravy or "
the yolks,and pound them smoothly with the dripping from roast beef,veal, or pork, or a little
beaten yolk of one raw egg, or more if required; good soup, or a large lump of butter, into a
add a httle salt and cayenne, roll the mixture stew-pan. When hot, break in the required
into balls the size of marbles, and boil them number of eggs, stirringconstantly. Season
for two minutes. Half a teaspoonful of flour slightlywith pepper and salt, and cook quite
is sometimes worked up with the eggs. gently imtil the eggs become stiff.
Boiled Eggs. I5e sure " that the water is Omelette. (Sel: Omelette.)
actuallyboiling; put the eggs in gently one by Poached Eggs. Have a large frying-pan "
with to avoid
one a spoon so as crackingthem ; two-thirds full of boilingwater into which about
boil steadily three minutes if they are wanted a tablespoonfulof salt has been thrown. Place
soft ten minutes if wanted hard. A favorite it where the boilingwill cease, then break
"
the
method with gourmands is to put the shells of the eggs one
eggs on by one on the edge of
in cold water and let it gradually come to the pan ; hold
a them over the boiling water,
boil,which will be in about ten minutes. The close to the surface; open the shell adroitly
inside,white and yolk,will then be of the consistency with your two thumbs, and let its contents slide
of custard. into the water in entire
as a mass as possible;
Cooked (Eggs) without boiling. First put keep each in the
"
egg separate water, to prevent

some boiling water into a large bowl or basin their stickingtogether; if the yolk of an egg is
and let it remain for a few seconds : then turn broken it is spoiled for serving. Let the water
it out, lay in couple of eggs, and roll them simmer
a
gently until the white of the egg sets,
over to take the chill off the shell that
they may then take out with a perforated skimmer, and
not crack from the sudden
applicationof heat ; place each egg on a piece of buttered toast.
pour in upon the eggs boiling water from the Poached eggs on toast, served with tershire
Worces-
kettle,until they are completely covered ; put a sauce, make one of the most delicious
plateover therp. and
instantly, let them remain | of breakfast dishes.
190 EGG-FLIP ELDERBERRY
Sauce (Egg.) I. Boil four eggs for quite1 5 several varieties of the egg plant,of which the
"
minutes ; then
lay them into cold water and let large,purple,oval-shaped kind is best for the
them remain until perfectlycold. Break the table. When fried, the^ have a taste resem-bling
shells by rollingthem on a table,and pick off that of the oyster,and they are much used
the pieces; separate the whites from the yolks, in soups, stews, etc. The white variety is much
and divide all of the latter into quarter-inch smaller, about the size and shape of a goose-
dice ; mince two of the whites tolerablysmall, egg, and but seldom used, being grown rather
mix them lightlywith the yolks,and stir the for ornament than utility.The egg plant is in
whole into a third of a pint of melted butter or season from June to October.
white sauce. Serve as hot as possible. Fried Egg Plant. Select the largepurple "
n. Boil two eggs hard, and when quite cold, kind, and one which feels firm when pressed ;
cut the whites and jolks up separately; mix cut it crosswise into rather thick slices,pare
them together,put them into a very hot tureen, the skin off,and place them to soak for half an
and pour over them a quarter of a pintof drawn hour in strong salt and water ; wipe each slice
butter (while it is boiling). Stir,and serve mediately.
im- dry with a napkin,dip it in egg, and then in
cracker-crumbs, and fry in hot lard until of a
Scrambled Eggs. Put in a frying-pan nice crisp brown.
"
enough butter to grease the bottom of the pan ; Stewed Egg Plant. Put in a pot and stew "
break in the eggs carefully, without breaking till soft ; after removing the skin, mash it with
the yolks ; for each dozen eggs, add a table- butter and sweetherbs ; put it in a pan, grate
spoonful of butter ; season with a very little bread over the top, and bake in a moderate
pepper and salt ; when the whites harden oven tillbrown.
stir
slightly, the eggs from the bottom of the Stuffed Egg-Plant. " Soak a pieceof the soft
pan, and continue to do so they are suffi- until
ciently part of bread in cold water, and then squeeze
cooked. When done, the yolks and the water out of it. Parboil the egg plantsten
whites should be separate, though stirred to-
gether minutes, split them in two lengthwise, and
"
marbled, in fact,and not 7nixed\\Ve. scrape out the seeds. Put a piece of butter in
mashed eggs. a sauce-pan, and when melted fry in it a bit of
Stuffed Eggs. " Cut six hard-boiled eggs chopped onion ; when the onion is fried,stir in
in two lengthwise; lift out the
yolks and mince the soaked bread ; add salt,pepper, and grated
them up fine with six or eightsprigsof parsley; nutmeg to taste, and little gravy ;
a stir to-
gether
add three
ounces of butter and a slice (the size for about one remove minute, and then
of saucer) of the soft part of bread, soaked in from
a the fire. Fill both halves of the egg
milk tod squeezed ; season with salt, pepper, plantswith this mixture, and put them in a pan
and a little grated nutmeg ; mix the whole gether with
to- the mixture upwards ; dust with bread-
crumbs,
thoroughly. With this mixture fill the put a teaspoonfulof butter on the top
cavity in the whites whence the yolks were of each, and bake tillbrown. Serve hot.
taken ; set these in a pan with a layerof pars-
ley, EGLANTINE. " A name for the sweet brier,
or spinach, on the bottom ; place for ten a well-known and delightfully
flagrant-leaved
minutes in an oven, and serve warm. rose. It grows wild in rich pastures and lected
neg-
EG(J-FLIP." Take .--Eggs,2 ; ale, -^ pt ; fields throughout the United States,and
white sugar, i ^ oz ; nutmeg and cloves. in favorable soil sometimes sends up shoots ten
For each yi pt of the flipdesired to be made, or twelve feet high,covered with harsh, crooked
take eggs, and beat them
two
up thoroughlywith prickles. It succeeds well in the garden if
an ounceand a half of white sugar and a little ample room and a deep rich soil are allowed it,
powdered nutmeg and cloves. While doing and in such cases it sometimes produces double
this,heat half a pint of ale (a little brandy may flowers. Eglantine grows readily from the
be added if the ale is not strong enough) ; and seeds, and sown in rows, the plants can be
when boiling hot stir it into the after clippedinto shape to form low and ornamental
eggs,
which pour the whole backwards and forwards hedges. Plant in earlyspring. The flowers,
from the sauce-pan into a bmvl and vice versa which are borne most profuselyon the lower
until it thickens. If,from the coldness of the branches, of beautiful color, and full
are a rosy
atmosphere,this does not take place,it must fragrance; but the chief perfume of the
be of
put on the fire again and constantly stirred til
un- plant is in the foliage,its leaves being covered
it does, which never fails in a few minutes. with russet-colored glands,which, when slightly
HOG-ÔQtGr." Take .--Eggs, 5 ; sugar, 5 table- bruised, emit a peculiarscent.
spoonfuls ; milk, I qt ; best brandy,%, pt; EIDER-DOWN. {See Down.)
nutmeg. ELDERBERRY." This is the fruit of the
Stir the sugar and the yolks of the eggs to-
getherelder-tree which is found generally in damp
; add the milk ; then the brandy ; and places, near streams of water and along the
lastlystir in the whites of three eggs, which shady side of old walls and fences. The berries
should previouslyhave been whipped up stiff. are small, black, and of a pleasantflavor
Flavor to taste with grated nutmeg. when ripe,and are used for making pies,etc.,
EGG PLANT." This vegetable is called the well-known Elderberry -wine, which is a
"
"guinea-squash at the South. It is cultivated wholesome and agreeablebeverage, and for
exactly like the tomato, to which it is related feeding birds. Infusions of the flowers make
(which see),or like the squash. There are the Elder flower tea, which is a powerfulpro-
ELDERBERRY EMETICS 191
moter of perspirationand of cuticular tions.

secre- Applicationsintended
EMBROCATIONS. "
The berries are in season in August to relieve local

pains, either by counter-irrita-
tion
and September, and can generallybe procured
or by the anodyne effects of their ingredients,
in the markets. or by aiding the friction which cannot
Elderberry Wine. Take .--Elderberries long be maintained

" without some such applica-
tion.
(ripe);water; sugar; cloves ; ginger; yeast. "
Select ripe and fresh berries, strip them {a) Liquor of ammonia, tincture of opium,
clean from the stalks,and measure them into a spiritsof turpentine, and olive oil,of each equal
tub or large earthen jar; pour boiling water parts. Useful for rheumatism or any local pains.
them in the proportion of two gallonsto (/')Flour of mustard, yi. ounce ; vinegar,
upon
three of berries, press them down into the boiling,3 ounces. Mix, and rub into the parts
liquor,cover them closely,and let them stand to produce counter-irritation.
until the followingday; then strain the juice (c)Laudanum, chloroform and soap liniment,
from the fruit through a sieve or cloth, and in equal proportions,will often relieve local
when this is done .squeeze from the berries the pains.
greater part of the remaining juice; mi.x it with (d) Chloroform alone may be applied,sprinkled
that which was first poured off, measure the on a piece of spongio-piline (to be had at
whole, and for every gallon add three pounds the drug stores),and appliedto the parts affected
of sugar, three-quarters of an ounce of cloves, with neuralgia. Care must be taken not to
and one ounce of ginger ; boil twenty minutes, inhale the vapor too long.
keeping it thoroughly skimmed, and remove (e)All embrocations may be applied with
from the fire. When about milk-warm, put' it good effect by wetting with them the inner
into a perfectlydry and sweet cask, fill this surface of spongio-piline, and keeping it to the
entirely, and pour very gently into the bung- part. In this way, as the ammonia cannot
hole a tablespoonfulof new yeast mixed with evaporate, embrocations made with it are much
half a teacupful of the wine. When tation
fermen- more active.
ceases, paste a stiff brown paper over EMERY. A varietyof corundum, "the hard-
est
the bunghole ; after that it will be fit for use in known substance except diamond. It is
about eightweeks, but will keep for years. bruised and ground to powder in a powerful
n. Take .--Elderberries ; water ; sugar ; rai-
sins stamping mill, and is then sifted into various
; brandy (ifwanted). degrees of fineness. It is very useful in the
Take elderberries that are quite ripe, put household for scouring and polishingfurniture
them into a pan and bake them in an oven along and the like,and for rubbing the rust out of
with the bread; then strain the juice from metals. Emery paper is made of various degrees
them. To six gallonsof water put three pounds of fineness, in the same as paper,
sand-
way
of moist sugar, boil it one hour and strain it ; and is more convenient than the powder
when it is cool, add one quart of the elder-juice,of emery. Emery cloth is much superior to
to everj- gallonof liquor; spread a toast thickly the paper for cleaning utensils of iron and steel.
with yeast, put it in, and let it stand for a The is brittle that it will not hold
paper so
week ; then put the wine into a cask, and for together after having been used a little while,
every gallonadd one pound of raisins. A
pint and, unfortunately, this happens just when its
of brandy to every three gallonsof wine will quality as a polisher is best, from the coarse
be an improvement. grains having been rubbed off ; by substituting
m. (White Berries.)" 7a/t^ .--White ries
elderber- the cheapest kind of calico for
paper, an article
; lump sugar ; yeast ; Malaga raisins ; lemons. has been produced, the durabilityof which
To a quart of white berries add a quart of more than compensates for the additional cost.
water, boil it half an hour, press it througha The most common use of
the emery powder is
sieve, but do not press the berries ; to each lon
gal- for cleaning and sharpening needles in sewing;
of this liquor put three pounds of lump for this purpose, the finest powder is best.
sugar; let it boil, skim it, and when milk- Medicines used
to produce EMETICS. "
warm work it with

tablespoonfulof yeast for vomiting ; but they should
a
rarely,ex-
cept be used
five days, it two
stirring or three times a day ; under medical advice. When, however, a
to five gallonsof^the liquor put three pounds person is known to have swallowed any foreign
of Malaga raisins,chopped
; put the whole into substance, or to have evidentlydisordered the
a cask which has been previouslywashed with stomach by improper food recently taken, a
brandy ; stop up the bunghole when the wine simple emetic is quite justifiable, or in case of
has done and
working, to each gallon add the croup, when no time is to be lost, it may be had
rind and juiceof a lemon. recourse to. The only safe drug for this pur-pose
Elder-Plower Wine 7flr/{'^.--Elder-flowers is
"
; powdered ipecacuanha and syrup of ipe-
cacuanha,
water ; sugar ; yeast. which may be given in doses pro-
portionate
To gallon of water put four pounds of
every to age, and mustard.
sugar, half
pint of elder-flowers,
a not pressed (a) Powdered ipecacuanha, 1 5 to 30 grains.
down, and one tablespoonfulof yeast. Mix (b) Syrup of ipecacuanha, 10 drops to a tea-
these together,and put them in a cask; stir spoonful.
them every morning for a week and then stop {c) A teaspoonful of mustard mixed in a
the bung
up close ; it will be ready to bottle in pint of water, and taken in four portions,at in-tervals
six weeks. This is a delicious wine. of a few minutes.
192 EMOLLIENTS ENTREES
{d)The above doses may be repeated every every one seems to like "made dishes,"
fifteen minutes till vomiting is produced. properly prepared.
{e)Tickling tlie throat with a feather is some-
times Beef Cakes. " For a side dish. " Pound
efficacious,especiallywhen, as in poison-
ing, some beef that is underdone with fat bacon
haste is desirable. or ham ; season with salt, pepper, and a
EMOLLTENTS. " Those remedies which lax

re- little onion or garlic: mix them well, and make
the tone of the blood vessels of parts. into small cakes three inches long, and half as
Poultices and warm water fomentations are wide and

thick ; fry them a light brown, and
chieflythose which may be adopted in domestic serve them in a good thick gravy.
practice,and they will be found serviceable in Beef Olives. Cut slices of beef (either
"
many slightcases of inflammation from various raw or cooked), an inch thick and four inches
causes. Bread or linseed meal poulticeis an square ; lay them on a forcemeat of crumbs,
bread-
excellent emollient, as also is the fomentation a little suet or fat,shalot,pepper and
made with poppyheads, and applied by means salt. Roll them, and fasten with a small
of flannel wrung out in it. skewer ; put them into a stew pan with some
EMULSIONS. " An emulsion is oilyan gravy made of the beef bones, or the gravy of
substance suspended in some fluid capable of the meat and a spoonful or two of water, and
holding in a state of minute subdivision. Thus, stew them tilltender.
castor oil may be rubbed down with yolk of egg, Bubble and Squeak. " Boil and drain :
or milk, or mucilage and syrup. A chop and fry,some

pleasant then
cabbage, with a little
cough emulsion is made from almonds, gum butter or drippings,pepper and salt ; lay on it
arable, sugar, water, and a little tolu,paregoric, slices of underdone beef, lightlyfried, and sea-
soned
and sweet spiritsof nitre. with pepper and salt.

ENDIVE, or Chicory, or Succory. " There Bird's Nest. "
Eggs boiled hard, the shells
are several varieties of this plant,of which the removed, and each surrounded with forcemeat ;
curled are found the most numerous. The after which they are fried or baked brown,
green curled is crispand tender; but the white and cut in half and laid in the dish with gravy.
curled is more so, but less hardy, and usually Calf's Head, Hashed. "
Boil the head in
quitescarce. The broad-leaved Batavian ed

call- soft water, or as directed under Calf's Head. "
by the French scaroll is much cultivated, Take the meat from

" the bones, and cut it into
but used principally by the French and Germans. thin bits; then take, of the water it was boiled
The leaves only are used in soups, stews, in,enough to stew it tillthe meat is thoroughly
roasts, salads, etc. In season from September hot. Work half a pound of butter well with half
to March. For the Wild Endive, see Chk- a gillof flour,and mix with it a tablespoonful of
ORY. the essence of anchovies, three blades of
Salad (Endive) "
In its unbleached state, dive
en- mace, a little nutmeg, and pepper and salt.
is
highly bitter to the taste, and it must be Add this to the meat, and mix well together.
bleached by covering up with an earthen pot, Take the yoke of an egg, well beaten, stir it
or storingit in a dark cellar,before it is fit for up with half a pint of cream, and add it to
a salad. Prepare and dress same as lettuce. the hash. Stew till the meat is quite tender;
Ste^wed Endive. " Wash and drain ; put it then remove, squeeze in the juice of a lemon,
in boiling water for about one minute, and and ga
drain it again. Put it into a stew-pan with a meat.
little broth, and simmer till tender ; then add a Chicken or Rabbit Curry. I. Cut up a "
little gravy, season to taste with salt and per

pep- chicken or young rabbit " if chicken, take off
and serve. The wild chicory may be pared the
pre- skin. Roll each piece in a mixture of half
in the same way. an ounce of curry-powder and a tablespoonful
ENTREES." A technical term in French of flour. Slice two or three onions and fry
cookery applied to what are commonly called them in butter to a lightbrown ; then add the
"
made dishes." They are used to supplement meat, and fry all together
till the meat begins
the regulardishes of meat, etc., and in a lar
regu- to brown. Put all into a stew-pan, and pour in
dinner are usuallybrought in with the third justenough boilingwater to cover it ; simmer
or fourth course, or between them. They are gently two or three hours ; if too thick, add
also valuable as a means of enabling cooked more water half an hour before serving. If
food to reappear in a novel and economical the meat has been dressed before, a little
form; they will often serve as the basis of a broth will be better than water ; but the curry
quiet dinner, and above all for invalids,sedentary is richer when made of fresh meat.
people,and convalescents, for whom thing
some- Boiled rice is usuallyserved with curry. A
lightand tastyis desirable,which will ex- common practiceis to pile the rice round the
cife them to eat a littlewithout making them feel dish, and put the curry in the middle ; the better
afterwards as if they had overtasked their diges- way is to serve them on separate dishes so
tive powers. We shall not give here a longlist that one may be eaten without the other.
oienlree',because they will be found throughout 2. Take two tablespoonfulsof curry-powder,
the work under the ingredientsof which they and mix with it a teacupfulof water, half a
are chieflycomposed. A few, however, will be teacupfulof vinegar,and a dessertspoonfulof
brought together, i" only to show what we salt. Stew slowly for an hour, and when it becomes
mean and what be done in this line for too thick, add a little more vinegar and
may "
ENTREES 193
water. About of
three-quarters an hour before made of sweetbreads. For them, see bread.
Sweet-
dinner put in the fowl, veal, mutton, or fish,cut

Take of beef suet;
into square pieces,and previouslyfried to a Veal Balls. two ounces "
six onions
with sliced thin. two of veal, minced fine ; the yolks of
pale brown, large ounces
and one boiled egg; one small onion ;

Then stew the whole togethertillthe meat becomes one raw
tender. salt, nutmeg, and lemon-peel to

quite pepper, mace,
Meat Balls. Chop up the meat "
(any kind taste. Beat them all well together; make into
it with a balls ; fry to a lightbrown, and serve in
will do) as fine as for sausages ; mix gravy.
of bread-crumbs, mace, cloves, Veal Cake. I. Take the best end of a
small quantity "
and all pounded gether breast

well ; stir them to- of veal,bone it and cut it into small
pepper salt,
with one egg, and make into balls about pieces; boil two or three eggs hard, divide the
the size of a goose's egg. Roll in a mixture yolks,and cut the whites into pieces; take two
of bread-crumbs and egg, and fry to a light
anchovies ; some parsley chopped fine,ham,
into gravy flavored with wal-
nut rather lean, cut into thin slices, season these
brown ; dish them
catsup. cayenne, salt,and nut-meg; well with black pepper,
Pillaw. Put one
"
measure of well-washed put in a layerof veal, parsley,ham, etc.,
rice to three measures of water, with a pinch till the deep dish is full ; pour a cup of water
Drain the rice,and it and the bones at the top ; cover it close
of salt,and boil tilldone. over
it the dish this layer of down, and bake it in a slow oven for four
spread on ; on put a
hours ; take the bones off when it comes
mixed vegetables(whateveris in season),made out,
into a ragout, thickened with egg-yolkand sea-soned and turn it out when cold.
with pepper, salt,and cayenne ; cover II. Take the thick part of a leg of veal, free
with another Layerof the rice, into which thrust from skin and sinews, and some good fresh suet
five bits of butter as big as a filbert. Glaze or marrow, with a little bit of clear fat bacon.
the top with white of the dish in Beat it in marble mortar till it comes to a
eggs ; set a a
brisk oven for five minutes, and serve. paste. Season with white pepper, cayenne,
Pillaw (Turkish, with meat). " -Take one salt,nutmeg, and mace, and, if it is liked,with
of well-washed rice and three ures
meas- a littlelemon peel. Make it up in cakes about
measure
of good broth ; set them over a brisk fire, the size of biscuit ; frythem
a in clear dripping
lid. When it tillthey become of a nice lightbrown. Serve
in a stew-pan with a close-fitting
begins to boil, steep two or three threads of them up with white sauce, which must not be
saffron in a teacupfulof warm broth ; when put over them. This makes a pretty corner
well-infused,pour it into the stew-pan dish,or will serve for first or second course for
and let
all boil,closely covered. When the rice is a small dinner-party.
cooked, spread it on a dish ; on this put a layer Veal Olives. Take eight or ten cutlets ; "
of ragout and any meat, fowl, or game ; cover dip them in yolks of egg beaten up ; season
with another layerof the rice,and pour over with pepper and salt,and lay over them a little
the whole a tablespoonfulof melted butter. forcemeat ; roll them up and tie them with a
Salmagundy. " This very pretty dish, if thread (which is to be removed

is a before serving),
in nice shape, and if the colors of the ingredi-
ents and fry them in lard or fat ; then put them in a
are varied. For this purpose chop rately

sepa- stew-pan with some good gravy, an anchovy,
the white parts of cold chicken or veal, pepper, and mace ; make some balls of flour or
eggs boiled hard and whites and yolkschopped Indian meal, boil them a little, and put them
separately,parsley,half a dozen anchovies, in ; thicken with flour and butter.
beet-root,red pickledcabbage, ham and grated Vol-au-Vent. As a vol-att-vcnt may be "
tongue, or anythingwell flavored and of a good made of anything,and must contain a variety
color. Some people like a small proportionof of ingredients, it is an economical way of using
onion, but it had better be left out. A saucer, up in an acceptable way many little remnants
largeteacup, or any other base must be put into which would otherwise be wasted. The keeper,
house-
a small dish ; then make rows around it wide on looking over the contents of her
at the bottom, and growing smaller towards the larder, can often out of them compose an
top, choosing such of the ingredientsfor each originalvoi-au-veni. Bits of cold fowl,pigeon,
row as will most vary the colors. At the top a meat, game, livers of ducks, chickens or geese,
little sprig of curled parsleymay be stuck in. kidneys, portions of stuffing,and
sausage,
Or, without anything in the dish, the salma-
gundy forcemeat ; unused oyster, caper, shrimp, or
may be
Laid in rows, or put into the half- anchovy sauce, etc., etc., will, with
judicious
whites of eggs, which may be made to stand additions, costinglittle,constitute a dish pleas-
ing
upright by cuttingoff a bit at the round end. to the eye as well as to the palate.
In the latter case, each half egg should have After selectingthe ingredients, mix well to-
gether
but one ingredient. Garnish between with ; season to taste vnih salt,pepper, and
curled parsley. Pour a salad
dressing over all. spices; put into a stew-pan with a little gravy
Sausage Side Dish. Potatoes nicelymash-
ed, or broth, and stew until done.
"
Meat vols-au-
and shaped in a basin or deep pie-dish,'.'cnt may have their character varied by
turned out and covered with sausages, all the flavoringwith Worcestershire or other sauce,
ties crossingat the top. Help a sausage and a truffles, lemon peel,or even a dish of curry-
spoonful of potatoes to each plate. powder. When done it is ready to go into
Swêetbieads. "
Several excellent entrees are the crust.
13
ERYSIPELAS ESSENCES 195
cided yellowish tinge are the least able.

desir- sweetened water every 3 to 4 hours,is regarded
specificby many
as a physicians. In order to
To Clean. " Dust the furs well with a soft allaythe local irritation,
it is recommended to
flannel ; then rub into them with the flannel wash the part from time to time in warm milk
fine wheat flour ; shake out the flour,and rub and water. One of the topical applications
with a clean flannel till all is removed. Rub which has been recommended is an acidulated
the fur always againstthe grain. solution of nitrate of silver. The solution is
ERUPTIONS. CSc-e Rash.) made with one drachm of nitrate of silver,ten
ERYSIPELAS. " This is often classed drops of nitric acid, and an ounce of distilled
among the skin diseases, but it is too clearlya water. This is pencilled over the inflamed
constitutional attack of a feverish nature to be parts, extending to a little beyond them, and
omitted from the list of fevers though one of "
left to dry ; it blackens the skin at the time,
its essential characteristics is an inflammation l)Ut the cuticle
peels off in a few days, and
of the skin. It is of two kinds : I. Occurring leaves the surface
healthy. Collodion is like-
wise
in consequenceof injuries,
called traumatic. 1 1. a good local remedy. Erysipelas is con-
tagious,
Independant of any recognizableinjury, called and its spread must be provided against
idiopathic. Erysijêlasusually attacks the by ventilation and scrupulous cleanliness.
head and face it also in other
; but occurs parts ESCHALOT. {See Shallot).
of the body. The local inflammation is pre-
ceded ESSENCES. " Essences and essential oils
and accompanied by fever, and there are have now become one of the good
essentials of
generally certain premonitory symptoms that cookery, and enter into a large proportion of
precede the outbreak of the disease ; the cooking receipts. Most of them may be had
patientfeels sick shivery,feeble, languid,and
"
at the druggistsand grocers, but they are much
drowsy. After these symptoms have continued better made at home, and requirelittle trouble
for some time, a red spot appears on some part in the preparation. Some of them, however,
of the body, accompanied with burning heat requirea still; and if such a thing is not at
and tingling. The skin is red, and this redness hand, it is necessary to buy them. We give a
spreads rapidly; it is accompanied with swelling, list of those that can easilybe made. They
variable in amount, but often very siderable. must
con- all be bottled and kept tightlycorked.
When it attacks the face, the Allspice (Essence of). Oil of aUspice, "
of the face is completely altered twenty drops; proof spirit, one ounce. Mix.
appearance
by the swelling; all the features are confused, Almonds (Essence of Bitter). Essential "
the eyes are concealed, the expression dis- torted oil of bitter almonds, one drachm ; proof spirit,
; the sufferer would not be recognized seven drachms. Mix. This ?inist be used
by his nearest friends. With all this there is a with great caution as it is poisonous in doses
high fever, with quick full pulse,thirst, vomiting, above ten or t7velve drops.
violent shivering,constipation, and, at a Cara'way (Essence of). Oil of caraway, "
later stage, sinking and exhaustion. Many one drachm ; proof spirit, four drachms. Mix.
mistakes are made relative to this disease even Celery (Tincture of).^Celeryseed, bruised,
by professionalmen, who confound it with half an ounce ; spirits of wine, two ounces.
chronic eruptions of a different character, Put it into a bottle,cork it,and stand it near
though presenting a somewhat similar appearance.the fire for three or four days. A few drops
True erysipelas, as we have said, will flavor a bowl of broth, and gready improve
is always attended with more or less fever ; and soups, etc. The seeds ought to be kept for boiling
its attack is sudden, running a comparatively in soups if the tincture is not approved of.
rapid course, and requiringimmediate tion.
atten- Cinnamon (Essence of). Oil of cinnamon, "
The peculiarity of the eruptionis that it twenty drops ; proof spirit, one ounce.
has always a defined and raised edge, so that Mix. "
by the touch alone a practised hand can tinguish Citron

dis- (Essence of). Oil of citron,thirty "
a case of erysipelasin a moment. drops ; proof spirit, one ounce. Mix. This is
There is a great tendency to spread,and sometimes an excellent addition to punch.
the courseis very rapid from one part to Cloves (Essence of). Oil of cloves,twenty "
the other. Erysipelas of the scalp is attended drops; proof spirit, one ounce. Mix.
with risk to the brain, and should Or, infuse a quarter of an ounce of the cloves
always be
treated with promptness by the best attainable themselves in two ounces of for
proof spirits a
medical skill. In most vescicles of fortnight; then strain.

cases, a
considerable size make their appearance,
and as Cochineal (Tincture of). Cochineal, ten "
the inflammation subsides the cuticle Mix in a

peels off grains; proof spirit,one ounce.
in large thick scales.
glassbottle, and steep. The cochineal, unless
Treatment. There are
" various modes of powdered, takes a long time to dissolve,and
treatingerysipelas, but the disease is of such the bottle must be frequentlyshaken.
an urgent nature that no one ought, after a Ginger (Essence of). Bruised ginger,one "
knowledge of its presence, to delay a moment ounce ; proof spirit, one pint. Digest, and
in callingin medical aid. In general moderate strain.
purgatives,diaphoretics,and strict confinement Mace (Essence of). Oil of mace, twenty "
to bed, are to be adopted. The muriated tincture drops ; proof spirit,one ounce. Mi.x. Useful
of iron,given 20 drops in a wineglassof for flavoringsweets and white sauces, etc.
196 ESSENCES EXERCISE
Or, proceed as for essence of cloves. not aware that the sensible perspirationis but
Marjoram (Essence of). Oil of marjoram, an increase
"
of an insensible perspiration
which
Mix. is unceasinglypoured out from myriads of little
twenty drops ; proof spirit, one ounce.
Useful for flavoringgravy. pores the mouths

"
of the sweat glands and the
Nutmeg (Essence of). Oil of nutmeg," oil glands of the skin. The ordinaryinsensi-
ble
tvênty drops ; proof spirit,one ounce. Mix. perspirationis continuallyfreeingus from

Orange or Lemon Peel (Essence of). Rub "
a massof impurity which cannot be retained
the yellow side of the peel of fresh lemons or in our system without injury. Convert the in-
sensible
with lumps of white sugar, and when perspirationinto sensible,by exercise,
oranges
saturated, press into a wide-mouthed bottle and and produce moderate sweating, and if the
cork. This is much superior in flavor to the clothing be rational,you will give off to the
dried peel. winds the cause of many a headache and
Orange or Lemon Peel (Tincture of)." gloomy thoughts. Now this increased skin
Orange or lemon peel,sliced thin,four ounces ; secretion must come from somewhere ; and so
proof spirit,four ounces ; water, six ounces. it does, for the increased exertion causes creased
in-
Soak for 48 hours, and strain. wear and tear of system ; every step
Savory Spices (Essence of). Black "
per,
pep- works up tissue ; and muscles, blood-vessels,
one ounce ; powdered allspice,half an nerves, are all used quicker than when there
ounce ; grated nutmeg, quarter of an ounce ; is no action. Off go these used-up matters,
proof spirit,one pint. Mix and steep ten probably the worst first,through lungs and
days, then decant. skin, as fast as they can, and the man begins
Swreet Marjoram, (Essence of). Tops of to feel this waste, for from all sides there are
"
sweet marjoram, one pound ; proof spirit, one telegraphsto the stomach for supplies, and he
gallon; water, half a gallon. Steep a couple finds himself getting excessivelyhungry, the
of days, and then boil off one gallon. Useful dinner hour very welcome, and the formerly
to flavor stews and sauces. capriciousstomach ready for anything ; and so
ETHER. Sulphuricether,the form in which
"
new suppliesgo in to supply the place of the
ether is generally used, is employed in medical old used-up works, and the physical man is
practiceas a narcotic,antispasmodic,and stimulant greatlyrenovated taken to pieces,as it were,"
; a teaspoonful in a glass of white wine is and built up again." By proper exercise is

recommended by Dr. Brand as a remedy for seasickness. meant the use of all the muscles in the body,
It is a specific in nervous headaches ; not to any immoderate degree, but sufficiently
in burns and scalds it is applied as a refrigerant.to keep them in good condition,and to render
Its most important use, however, is as an anaesthetic the discharge of their several functions easy
; and experiment has proved that it is the and pleasant. Hardly any kind of exercise
safest yet discovered. Like chloroform, and for can be considered as by itself doing this,
like reasons, either should be used with great though to read the advertisements of the various
caution "
rarelyexcept under medical advice. "liftingmachines," a credulous person
EVBRTON TAFFY. {See CandY.) might think one had been discovered. The
EXERCISE. Bodily exercise is absolutely lifting
" machines are good things,though, after,
essential to the maintenance of good health. the user has recovered from the strain that
The human body may be regarded as a complex ambition always leads him to give himself at
machine, the various parts of which are so first. For persons of ordinary strength,the
beautifully adapted to each other, that,if one most convenient one yet invented (summer of
be disturbed, all must suffer. The bones and 1S76), is probably Johnson's. For neatness
muscles are the portionsof the frame on which and compactness it is unrivalled. The writer
motion most depends. There are four hundred uses it. Walking, which is,on the whole, the
muscles in the body, each of which has certain best e.xercise,if one has the time, employs
functions to perform that cannot be disturbed the legs much more than the arms. Rowing,
without danger to the whole, and it is a wise again,exercises the chest and arms more than
provisionof nature that the more these muscles other parts : taken in moderation and bined
com-
are exercised the stronger do they become ; with .walking, there is no better exercise
hence it is that laborers are stronger and more than rowing. Horse-back ridingis very good,
muscular than persons whose lives are passed and in some particular cases remarkably
in easy or sedentary occupations. Besides useful, and probably calls into play more
strengtheningthe limbs, muscular exercise has muscles than any other exercise outside of
a most beneficial influence on respirationand the gymnasium, or than most single ones in
the circulation of the blood. guished it; it should
Says a distin- be combined, however, with
medical writer : Exercise
"
"
tells by others. The collegestudents have latelydis- covered
incitingboth heart and lungs to increased action that "passing the ball" (i.e.throwing
and energy, and this,done in a pure air,is great from one to another and catching it),is a sovereign
gain to tlie purification of the blood ; but exercise exercise. A better can hardly be
does much more, for not only are the imagined ; it uses all the limbs in almost all
lungs,with their large capacity for air,great conceivable positions. For those predisposed
purifiers, but the skin is little less effective towards to any diseases of the chest, reading aloud
the same end. All know the palpable and singing are among the best exercises
effect of exercise upon the skin ; but many are that can be taken ; they call into playmany
EXPECTORANTS EYE 197
muscles, and cause a more rapid transmission in water, strain the decoction thus secured,and
of blood through the lungs. All exercises, boil it down tillit has acquired the proper consistency.
however, must be regulated by certain rules, In performing this operation,a higher

the principalof which is to avoid carryingit to temperature than that of boilingwater must not
excess " to proportionit always to the state and be employed, and yet the evaporation must be
the previous habit of the individual. Active effected as quickly as possible by having the
exercise should be avoided immediately after evaporating vessel broad and shallow,and set
a meal, as by divertingblood away from the in a water-bath. To make a spirituous extract,
digestive organs into the muscles, it tends to a tincture of the substance must first be made,
suspend digestion. In the next place,it is a and this evaporated gently in a water or sand-
mistake to consider the labor of the day as bath ; or a distilling apparatus may be employed,
equivalentto exercise. Work, generallyspeak- ing, and thus the spiritbe saved. Some extracts
is a mere routine process, carried on, with requirelong digestion. {See Essences.)
but little variety of circumstances, in a confined EYE. " Most of the ordinary ailments of the
atmosphere. To derive the greatest eye are preceded by careless use or by
amount of good from exercise it must be out some disorder of the body, and the best safeguard
of doors, must be combined with amusement, againstthe local affection is care of the
and be made generallypleasurable and recrea- tive. generalhealth. Washing sound eyes carefully
As a rule, every one should take at least in cold water, and opening them in the water,
two hours exercise oitt of doors every da.y;but is an excellent way to strengthen and protect
this should be so arranged as neither to excite them againstdisease. When, however, the lids
the mind beyond the point of pleasureablein- terest,
are painfulfrom over-work, warm water is often
nor to degenerate into mere routine. more efficacious. The sources of trouble are
EXPECTORANTS. " Medicines which cite

ex- so multifarious that experiment alone can cate
indi-
and promote a discharge of mucus from the fit temperature to use. In reading,
the liningmembrane of the bronchial tubes, never face the light. Let it fall on the book
given with the idea of thereby relievinginflam- mation ov'.r the shoulder, the left if practicable. The
or irritation. They act in two ways : main object is to prevent the lightrecoiling
first, by removing the constriction of those vessels, from the book to the eye. Imagine a ball
on which the principleof nausea seems to thrown from the light or window on to the
act ; and secondly,by stimulatingthe vessels. book : positionsthat the ball would strike in
By this latter method the natural secretions, rebounding, are those that the eye should not
when deficient,are restored; or when they are occupy. If the eyes begin to pain while reading,
in an unhealthy state they are changed to a stop at once. All oculists are now agreed
natural condition. in recommending the use of glasses as soon
(a) Ipecacuanha wine, 3 drachms ; syrup of as the want of them is discovered. Old people
tolu,5 drachms ; mucilage of acacia, I ounce; must not neglect too long the limits of time,
water, 6 ounces. Mix, and give two tablespoon- but resign themselves, as soon as age indicates,
fuls every four hours. to the aids it requires. Short-sightednessand
(J") Pill of squilland compound ipecacuanha long-sightednessare organic conditions,and

powder, I drachm of each. Mix and divide into cannot be removed by artificial means. The
24 pills, one to be taken every four or six hours. advice of an oculist is of great service,when
(c)19 Tinct. Serpentarije. it can be obtained,in selectingglasses.
Syr. Scillae, of each i drachm. Injuries to the Eye. "
Foreign bodies frequently
Syr. Ipecac 2 drachms.
"
get fixed in the eye, generally under

Syr. Tolu. the upper lid. In such cases M. Renard, the
Tinct. Opii Camp, of each 6 drachms. eminent French oculist, recommends the
Chloroform, 10 drops. followingsimple process : "
"
Take hold of
Shake "
Teaspoonful every 3 or 4 hours for the upper eyelid near its angles with the index
cough. fingerand thumb of each hand, draw it
(d) Powdered ipecacuanha, i grain, and gently forward, and as low down as possible,
powdered opium, half a grain,made into a pill over the lower eyelid, and retain it in this
and given at night is sometimes useful for positionfor about a minute, taking care to pre-
vent
quietingthose troublesome coughs which come the tears flowing out. When at the end
at that time but it be
on
; must only given to of this time, you allow the eyelidto resume its
those who known to be able to take
are
opium. place,a flood of tears washes out the foreign
EXTRACT.;" This term refers more
ly
proper- body, which will be found adhering to, or near
to the mode of preparation than to the
nature the lower eyelid." When this does not ceed
suc-
of the substance
prepared. Making an extract after one or two trials,shut the eye, pass
consists in dissolving
by water, spirit, or
any a bodkin under the lid,press gently upon it
other menstruum, such parts of vegetables as with the finger, and pushing outwards against
are soluble,and concentradng this solution by the lid with the
heat to a thick
bodkin,sweep the little nuisance
consistence,or to entire solidity.into the inner corner of the eye. Or pullthe lid
If water alone is emploved, the solution is
away from the eye, put a little slipof letter paper
called a
"wa/e/y extract ; 'if alcohol,or proof under the lid,press gently upon it and draw it
spirit,then the product is a spirituottsextract. of these particlespen-
To make
away. Occasionally one etrates
a watery extract,boil the substance the eyeballand sticks too fast to be re-
198 FACE-ACHE FAT
moved by any of the vinegar and water, may be used while surgical
foregoingmethods.
In
such cases an surgeon'sadvice must
ocuHst's or advice is being obtained. When any of the
be sought at once, as every hour of delay is strong acids, such as sulphuricor nitric,have
one of increasing danger. A single fold of come in contact with the eye, they act cally
chemi-
cotton or linen, wet with cold water and laid on the tissues, and hence their danger.
over the eye, is all that is needed till surgical Immediately after such an accident,syringethe
help can be obtained. If the eyeball has been eye with solution of five grains of bicarbonate of
cut or broken, or anything thrust or blown into potash to two tablespoonfulsof water, and drop
oil between the lids. When
it,a solution of four grainsof sulphateof atro- sweet some strong
pia in an ounce of distilled or pure water may alkali,like caustic potashor soda, has gotten into
be dropped into the eye three or four times a the eye, wash it out at once with a tablespoonful
day ; or belladonna ointment may be rubbed on of vinegar in two tablespoonfulsof water.

over the brow. Both of these dilate the pupil, Scalds from hot water, and burns from liquid
and atropiais the oculist's sheet anchor. Never metals or the like,can be treated like the same
put on leeches near the eye, but on the temple, injuriesin other parts of the body. (See
justin front of the hair. Never poulticethe eye, Burns.) Drop sweet oil on and in the eye, and
applications of any kind without lay rags wet with it on the outside of the lids.
or put on warm "
"
a surgeon'sadvice. Never put an eye-stone Surgical advice should be sought at once "
into the eye to remove a foreignsubstance. especially for those on the outside of the lids ;
Burns from lime, in the form of mortar or these are peculiarly dangerous,because the contractions
plaster, are very dangerous ; for,although they of the skin, after healing,may distort
may not destroy the eyeball,they render the the natural and necessary curve of the eyelids,
cornea where they come in contact which adapts them to the eyeball. The edges
opaque
with it,and hence produce partial or total blind-
ness. of the eyelidsare frequently a source of trou-
ble,
Moreover, they burn the inner side from being irritated by cold or other causes.
of the lids, and thereby cause these to adhere The exudation which gathersand thickens upon
to the eyeballby fleshygrowths, which it is almost them should be gently softened with warm
impossibleafterwards to separate so as to water, and its accumulations prevented by a
allow the globe to move with the necessary slightapplication of sweet oil or mutton suet
freedom. Olive-oil dropped into the eye after before going to bed. (For inflamed eyes, see
it has been washed out with a weak solution of Ophthalmia.)
FACE-ACHi:. "
Camphor and brandy,made and grain. Cornstarch is frequently called
strong by dissolvingas much of the former as farina ; and several very simple preparationsof
will fill a smallthimble,in half a teacupful of farinaceous food are distinguished by this
the brandy is a good remedy, and may name, coupled with some
best high-soundingepithet.
be employed for the faceache, when it arises (See Pudding.) The boiler shown in the cut
from cold in the jaw. Dip cotton cloth or
paper in this mixture and place it on the cheek
or gum. An ounce of laudanum added to five
ounces of opodeldoc may be used in the same
way. Warm applicationsof any kind are
also good. (See Neuralgia, and ache.)
Tooth-
FAINTING-FIT. " A faintingperson should

always be placed in a recumbent posture, with
the head a little lower than the body. Every
article of dress should then be loosened, and
as soon as possible,a little cold water dashed
with sudden violence into the face. Volatiles
may be held to (care being taken not
the nose
to pour them into with good effect ;

nostrils) the
and as soon as the patient can swallow, re-
covery
will be expedited by a glassof wine, or

a few drops of ether or sal-volatile in water.
Free admission air is very important
of fresh
Farina Boiler.
in a case of
fainting, and for this reason standers
by-
should forbear crowding around. is much better than the common form for cook-
ing
FARCED MEAT. (See Forced meat.) farina,cornstarch, and similar substances.

FARE, BIHiS OF. (See BILLS or Fare.) It is in two parts ; the farina being put in the
fine flour and water in the lower. All danger
FARINA. " appliedto the
A name upper one
kind of of scorching is thus avoided.

obtained by grindingand siftingany
starch obtained from roots FAT. Fat is animal oil of various de.
grain; also to the "
an
FAT FEATHERS 199
of consistency,according to the kind of deficient in that lubricatingsubstance." We

grees
animal or the particular part of the body in emphasize the matter thus because it is of the
which it is situated. While it remains in the first importance,and because it is constantly
livingbody it is
always in a fluid state, or semi-
fluid overlooked or ignored in American dietaries.
; but its consistence changes when it is ex-tracted FEATHERS. Feathers for bedding are
"
and exposed to the common ture

tempera- obtained: ist, from the common poultryand
of the atmosphere. To obtain animal fat game which come to table,and called chicken
in pure state, it must
a be melted and feathers; 2d, from the grey goose, and called
strained
from the investing membranes a
"
little water by that name ; 3d, from the' domestic white
must be added while it is melting to prevent goose; and, 4tli,from the foreignwhite goose,
its being scorched. When thoroughly purified,and called Dantzic. The chicken feathers are
it is white, tasteless,and inodorous ; but it generally bad in quality,being mixed with
soon becomes rancid on exposure to air, on ducks' feathers,which are hard. The Dantzic
account of the absorption of oxygen and the are the l)est feathers,next to down, but expen-
sive.
consequent formation of a number of
Perhaps the best for ordinary use are
fattyacids.
By washing fat in fresh
the water, tliese acids white
feathers,carefullypicked.Collect
goose
may be extracted
frequently and the sweetness them as soon as possibleafter the death of the
of the fat restored. It is best, however, to bird, unless
you pluck geese alive, as some
keep it cool and tightlyclosed. cruellydo several times a year. It is said that
Fat in any excess is difficult of digestion,feathers thus obtained are more elastic than
particularly by weak stomachs, and therefore is when drawn from a bird some time dead. The
not proper for dyspeptics; and it is rendered large ones being removed, the.rest are placed
still less digestiblewhen subjected to high in a large pan, put into the stove, or before the
temperature in certain culinaryprocesses, as fire,and heated for several hours, during which
frying. All meats and fish that contain much they should be constantlystirred up and shaken.
oil or fat are apt to lie heavy on the stomach, The heat destroys the eggs of insects,
if they do not cause greater trouble ; but while and drives off the oilymatter: it also hardens
caution is to be exercised, it must not be and stiffens the fibres,thus renoenng them
forgotten that fat is one of the most tial
essen-
much more elastic.
elements of food. Dobell Cleaning. I. (^For bedding.) Mix well
Dr. says in his
" "
Manual of Diet and Regimen : Fat is so with a gallonof water, one

"
pound of quick-lime;
essential to the maintenance of healthy nutri-
tion, and when the lime is precipitatedn fine powder,
that the quantitycontained in the dailyfood pour off the clear lime-water for use at the
cannot be reduced without the greatest risk. time it is wanted. Put the feathers to be
The importance of fat in nutrition should be cleaned in a tub, and add enough of the lime-
mind water to cover them about three inches. The
studiouslyborne by those who con-
in struct
diets for the poor, for public institutions, feathers, when thoroughly wet, will sink down,
three or
or for the treatment of obesity, diabetes, and should remain in the lime-water
and the like." Dr. Lankester four days ; after which spread them on a sieve
dyspepsia, says :
and let them drain. Then wash them well in
"A healthy man, weighing 154 pounds, contains
in his body twelve pounds of fat. This clean water, and thoroughly dry them on nets
constitutes more than a thirteenth part, by in the sun.
weight,of his body. When this proportion is II. {Ornamental feathers.)Work a short "
not maintained, the body gets thin ; and this is time in a lukewarm bath containing Castile
characteristic of some of the most dangerous soap, with enough aniline violet or blue, to
diseases to which the human body is subject. give them a bluish shade of white. Too much
The loss of fat is especially seen in that com-
monly
of the dye-stuff must carefullybe avoided.
fatal disease, consumption ; and one of Then press them between cloths,and while yet
the most effectual methods of treating this moist expose them to the fumes of burning sulphur
fatal disease is the administration of fatty and rinse,when they will come out white.
articles of food." Dr. Smith says in his book
While drying,frequentclappingthem between
on Foods
"
:
"
The value of fat in the animal
" the hands will give that fluffiness desired in
economy is exceedinglygreat, both chemically some kinds, as ostrich feathers.

and physically. Chemically, it supplies the Curling. They should be "
well dried, a
heat-forming elements of food in their most warm dull knife should be used, which is drawn
compendious form, and is much more rapidly slowly from the base to the tip of each fibre,
transformed than starch under the influence of the thumb or fingerpressingthe feather against
exertion .... Physicallyits action may be less the knife. In all these operations great care
important,but it is most desirable as an addition should be exercised to avoid breaking the
to bread and farinaceous food generally.feathers,especiallyif they have been curled
It suppliesan agreeable flavor,without which before, when they are apt to be quitetender.
they could not be readilyeaten, and lubricates Dyeing. Before dyeing, feathers requireto
"
the passage through which the masticated food be cleaned, and to have the oil which naturally
is the more readily conveyed. It is also adheres to them removed. If the oil only is to
very probable that it exerts an influence,so be removed, soaking for i to 12 hours in a cold
that with some excess of fat, the bowels bath containing I to 4 oz of calcined soda,
will act more readily than when the diet is "with a pinch of carbonate of ammonia in ten
200 FEET FEVER
gallonsof water suffices. They must then be The tender stalks of fennel are used as a ad
sal-
rinsed in clean If not yet clean, treat ; the
water. leaves, when boiled, enter into many
directed under Cleaning. fish particularlyfor mackerel ; and
as
sauces,
After dyeing,the natural oiliness and cy
brillian- when raw make excellent garnishes. It is also
must be restored by treatment with a bath eaten raw with pickled fish. The whole of the
containingi lb olive oil and 6 potash,well plant is good in broth hardy
oz or soups ; it is a
stirred 'nto about i^ gallons of warm water, and wholesome herb, and agrees well with the
and then drying in a warm room, or, while yet stomach. The seeds,or ^^halffntits,'"infused
moist, terra alba (sulphateof lime) may be teddus- in boilingwater, make an excellent carminative,
over them, which is brushed off when they which, having no activelyexcitingqualities, is
are dry. The latter method is not so good as
frequentlyemployed to disguiseby its pleas-
ant
the oil bath. aromatic flavor the taste of disagreeable
As regards their affinityfor colors,feathers medicines, such as senna and rhubarb.
are about the same as silk fibre,though since FEVER. " The different febrile diseases are
prolonged treatment in solutions is detrimental treated of in their appropriateplaces; but we

to them, the dye baths are usuallymade stronger shall offer here a few observations which do
than for silk goods, and the feathers are immers-ed not apply especially to any, but will be helpful
for a shorter time. The Coal Tar Colors in the treatment of all particularlyin that "
soluble in water, which dye silk without a portionof the treatment which devolves upon
mordant, may be used for feathers. {See Dves.) the family or the nurse. The substance of
The followingspecialhints may also be valuable these observations is taken from a littlework
:" on household medicine, by George H. Hope,

Black is obtained by soaking them several M.D., an English physicianof eminence.
hours in a solution of one pint of nitrate of When nursing a case of fever, never forget
iron (to be had at the druggists), with enough ventilation.
Change the atmosphere of the
water to make a gallon of the mixture, and room frequently; blow the bad air out of.it,
then working them in a decoction of equal parts and let the fresh air in, not only that the
of logwood chips and ground quercitronbark,
patientmay have the best possible chance of
until they take the proper depth of tint. but for your sake and for the
recovery, own
Bronze tint for the quills. This is effected "
sake of^ others. In every sick-room, but especially
by use of the aniline blue, not soluble in water, in a case of fever, the chimney should
but soluble in alcohol. A concentrated solution be open, fire should be if the
kept up, even
of the color is made in alcohol (all that the alco-
hol be quite mild,or if the house have a
weather
will take up), and this is then appliedwith furnace in it ; this is not so much for heating
a camel's hair brush to the quills. as for ventilatingthe room in the best way.
Brown may be obtained by dipping them for It is good that the patient'shair should be cut
I to 2 hours in a decoction of 2 lbs catechu in it enables him be attended
short, as to to
a gallon of water, to ij lb of feathers,and better,and also tends to keep the head cool
then in a batlicontaining \ lb of bichromate and comfortable. When a person is delirious
of potash in a gallon of water at 130" Fahr- enheit. with
fever, the dreams and fancies are almost
always of a painful nature, the countenance
FEET. The
" chief care is to avoid tightor showing plainly that the mind is troubled.
high heeled shoes. In paring the nails,elderlyThere is a sense of fear,a dread of something
persons are apt to wound the flesh,which is which he may not have the power to explainto
sometimes dangerous, the circulation in the you. Try in every way to gain his confidence ;
extremities being so feeble that mortification listen patientlyto his complaints, however
sometimes Excessive perspiration of ridiculous
ensues.
they may appear to you ; do not
the feet may be remedied by washing them contradict, or tease him with argument.
dailyin cold water, and sprinklingin the stockings Remember "dreams to the dreamer are alities,"
re-
a powder of starch or arrowroot, perfumed and these things terrifyhim just as

with bitter almonds, orris,or some other slight-
ly if they were It
much as actuallyin the roon.
odorous substance. Sedentary persons is very common for some part of the furniture
often suffer with cold feet,owing to deficient to take frightful shapes in the eyes of a fever
circulation,and can only be cured by exercise patient. Perhaps he may be able to tell you
and attention to the generalhealth ; but it may what it is,but if not, by carefully watching the
frequentlybe relieved by simply bathing and eyes, you will find him look steadilyat one
putting on fresh socks every day, rubbing the object,and then turn away suddenly,as if he
feet with alcohol, and sprinklinga little red were trying to escape. When these visions
pepper in the shoes. Never go to bid with arc troublingthe patient,the best plan,if you
cold feet. Apply heat in some way. {See Hot can do so, is to remove him into another room.
Water-bag.) The effect is wonderful. The visions disap-
pear,
FELON. {See Bone-felon.) the dreadful forms are all gone, and the
FENNEL. This"
plant is easy to cultivate. bright and cheerful face tells you better than
Sow earlyin the spring,in shallow drills,from words what a relief he feels. If you cannot
six to ten inches apart, and if intended to re-
main,
change the room, change the furniture,and if
when the plantsare three or four inches that cannot be done, alter its position.
high, they must be thinned to about fifteen A singularand yet not uncommon thing in
inches apart.
FEVER FIG 201
by itself out. But not accustomed

fever with delirium is a strong dislike taken worn as a person
and this to such things cannot know at the beginning
the patient to a particularperson,
relative, whether the illness be fever not, it is well to
generally not a stranger, but a near or
in act only in such to produce good if it

one who is greatly beloved by him when a way as
health, and who has been for fever, and no harm if it be not.
days and nights A person, be
him. In this feeling for instance, after gettingwet or being exposed
watching over some cases
of dislike grows into a hatred so deep that it to cold, complains of headache, shivering,and
is not safe to allow the person to remain alone pains in the limbs, back and throat,put him to
in the room. This is distressing ; it bed and give him some hot drink, soak his feet
very
appears so such
ungrateful, a poor return for in hot mustard water, and at nightgive him ten
all the care and kindness bestowed upon him, grains of Dover's powders (adultdose). Wait
so unnatural that it is hard to bear. But it to see if he will not throw off the attack,which
should be remembered tliat it is unnatural ; it is may be but an ordinary cold ; and if he does
the result of disease, and has no more to do with not, symptoms increase,send at once
or the for
a patient'sreal affection than taking a dislike a doctor. {See Ague, Bilious Fever, Brain
to some particulararticle of food. As the Fever, Scarlet Fever, Typhoid Fever,
mind becomes healthy this will pass off ; but Typhus Fever, and 'k'ellow Fever.)
it is very desirable that the FIG.
person The
to fresh ripe fig has a sweet
whom "and
the dislike is taken should be removed
peculiarly delicate taste, though those who
as soon are
as possible,and not again enter the room till not accustomed to them do not always like
the mind is in a healthier state, or the feeling them. In the Southern States they grow abun.
may become so fixed that it will requirea long dantlyand are very prolific, producinggenerally
time to subdue it. During the great thirst of two crops a year; north of Virginia they usually
fever you will frequentlyfind that the patient, requiresome artificial assistance to bring
particularly a child, will prefer pure water to them to a ripe and perfect state, and are not
any other drink ; but if you require a change, often met with. They ripenin July and August.
what is called apple-tea is cheap and refreshing.The dried figs come from Italy,Spain and
Another pleasantdrink is made of the juiceof Turkey, the last being most prized. They "
three or four oranges, and one lemon in a quart are considered best when recentlyarrived here
of water, with a little sugar. When you not
can- in December and January, after which they
easilyget either oranges or lemons, buy a should be closelyexamined. The figcontains
small bottle of lime-juice ; this will keep good a largeproportionof sugar, without acidityor
in a cool place for a great length of time ; it is oiliness, and is of easier digestionthan any of
very wdiolesome, and a tablespoonful, with half a the sweet fruits. It is slightly laxative,and is
pint of water, sweetened, will make a glass on this account frequentlygiven to children.
of good lemonade in a minute. Perfect silence {See Pudding.)
is not always desirable. It is not a good thing 1. Take pound of figs, chop
Fig Paste. one "
to put on list slippers, and walk about without them coarsely,and boil with a pint of water
any noise : if you go up to the bedside of a until reduced to a soft pulp ; strain through a
patient in this way, he may get a severe fright.fine sieve,add three pounds of sugar, and evaporate
In talking, the same rule holds good ; do not over boilingwater until the paste becomes
whisper,it will very likelyawaken the sleeper, quite stiff. Place the warm paste in a mould,
just because it is 'a strange sound; speak in made from an ordinarywooden box, by remov-
ing
your natural voice, and it will not arouse him, the nails with which the sides are fastened,
though it be louder than a whisper, for he and holding them in place by a stout string,
hears it every day, and is used to it. There-
fore the sides may be taken away, leavingthe paste
let all every-daysounds usual, in which be divided in
go on as a square mass, may
unless complained of by the patient, and let These
small pieceswith a thin-bladed knife.
this reflection comfort Sleep in the midst after
you. pieces should be rolled in fine sugar;
of noise is sounder and more likelyto continue which they may be packed in boxes without
than in a dead silence, because
"
slightcauses adhering to each other.

are less likelyto disturb it. Is "it well to
2. Take a heaping tablespoonfulof cornstarch
awaken a patient to give food or medicine ? place in a saucepan, and add first enough
'Generally if a patient sleeps he is doing well ;
cold water to moisten the starch uniformly,and
but in the sinking
stage of fever, or other great next a half pint of boilingwater. Heat over
debility, it may be needful to give something
until it is thoroughly cooked and
boilingwater
frequently.After days and nightsof watchfulness, becomes transparent. In fact,the same steps
when the mind is wandering with fever,
should be taken as are employed by a laundress
the patient will fall into a long
sleep,which in preparing a thick starch. Next add a half
may last many hours. This is the turning-
pound of good brown or half-refined sugar, and
point of the disease, and generallyhe awakens of figs,
with the mind
the strained pulp of four ounces pared
pre-
restored, and from that time directed in the preceding paragraph,
as
commences, as it were, life. When
fever is once
a new
and evaporate the paste over boilingwater until
formed, it runs a regularcourse,
it becomes thick and adhesive in charac-
ter.
like small-po.x.Effort must quite
be made to weaken
Place in the mould as previouslydirected
it as much as possible by fresh air, and to and treat in the same manner when cold. In
jupport life by suitable diet,tillthe disease has this general way, from the same material as a
FISH FLANNEL 20?
whicli onlycertain fish must I is desirable,it being a poor

lie canglit.When conductor of heat,
fish are in season, firm,and they and readilyabsorbing perspiration,
the muscles are which slow-
boil white and curdy ; when they are transpa- 1ly evaporates from the surface without chilling
rent and bluish,though sufficiently boiled,it is a Ithe body. Gauze Flannel is of a
very loose,
sign that they are not in season or are not fresh. |porous texture, not so warm as ordinaryflannel.
The modeof cooking fish considerablyaffects and therefore useful for some purposes. Doinetf
their propertiesas food. Plain boiling, baking, is a kind of flannel,the warp of which is made
broiling, and roastingappear to be the favorite of cotton and the woof of wool ; it is very thin,
methods ; but there seems to be no reason why and is useful for linings, etc. Canlon flannel
stewing should be objectionable, except that it is a twilled fabric,composed wholly of cotton,
is usuallyaccompanied by numerous additions a nap being raised on one side of the stuff. A
which render it extremely indigestible, for in-
stance,
most delicate flannel for the wear of infants
port wine. The various sauces monly
com- consists of silk and wool. Flannel comes
erally
gen-
eaten with fish probably the cause
are of a yard wide.
most of the complaints made against this A woven merino under-w-ear is wrongly call-
ed
food ; these sauces are to be suspected when flannel. It is not as thorough a protection
purchased ready-made, as they often contain as flannel- Red flannel,medicated for matic
rheu-
deleterious ingredients. Few vegetables are complaints,excels in fame the ordinary
appropriate to be eaten with fish ; toes
pota- red flannel, popularly believed to contain a
and parsnips are the principal of virtue in its dye.

found and finest of
those which are by experience to agree Opera flannel is the smoothest
well. the flannels, of medium thickness ; with mark-
ed
The followingis a list of the various kinds diagonal twills it is especiallysuitable for
of fish treated of in their appropriateplaces in outside garments. All-wool flannels give more
this book: heat than much heavier qualitiesmixed with
Anchovy, cotton. Navy blue flannels are apt to crock
B.1SS, before
unless thoroughly washed making up.
Elackfish,
Blueiish, If flannels are not shrunk before making up,
Brean\ allow well for shrinkage. Some flannels,in
Bull-trout, the dye, obtain a permanent disagreeableodor;
Cirp,
Catfish, look for this,especially in buying plaidflannels.
Chub, As flannel absorbs
Clams,
moisture readily,so does it
Cockles, retain it ; therefore,before using,it should be
Cod, thoroughly aired.
Codling,
Conger-eel, To Shrink new flannels and make them keep
Crab, their color, pour boilingwater on them and let
Dace, them lie in it till cold. Then, having shaken
them, stretched them, and folded them down
Flounder, smoothly on a dean table to make them straight
Goldfish,
and even, hang them out immediately. When
FITS. (See Apoplexy, Catalepsy, lepsy, about
Epi- half dry, shake, stretch, and turn them.
Fainting-fits, Hysterics, and fants.')
In- Take them in while still damp, fold smoothly,
cover with a clean towel, and after half an hour,
FLANNEL. A plainwoollen stuff,common-
ly
"
iron them with an iron that is

nearly cold.
slightlywoven. It is excellent for clothing,
under- To wash flannel ordinarily, see Washing.
or for clothing in which w'armth
any To wash flannel that has become yellow,bolt
204 FLAP-JACKS FLIES
four tablespoonfulsof flour in four quarts of easy task. A good remedy for the purpose is
water, stirringit well. Then pour half the turpentine ; but it tends to upset the stomach,
boilingliquidover the flannel, let it remain till and so it is better to give it as an injection,es-
pecially
the water cools, rub the flannel, but use no where the flatulence is of the intestinal
soap. Rinse it through several waters, then variety.If given by the mouth, about a drachm
repeat the process with the remainder of the should be given for a dose ; if as an injection,
flour and water in a boilingstate ; again rinse half an ounce or so beaten up with an egg in a
it through several waters, and hang it up to pint of hot water. At the same time a flannel
drain and dry. Do not wring it. dipped in turpentineand laid over the abdomen
FLAP-JACKS. {See Slap-Jacks.) will probably give great relief.
FLATULENCE. "
An undue collection of air FLAX. "
The name of the common flax-
or gas in the stomach and intestines. It may plant,and also of its most important product,
be swallowed, it may be formed from the food, the filaments obtained from the fibrous ing
cover-
or it apparentlybe generated by the tions

secre- of its stem, and used in the manufacture of
may
of the stomach and bowels. In most cases, linen thread.
plant is cultivated and The flax
it is due to improper food, or to the abuse of grows abundantly throughout Europe, Africa,
certain articles,as tea. The symptoms are and America. It thrives upon almost any good
often exceedingly unpleasant. There may be soil thoroughly pulverized and well drained,
a feelingof faintness, of giddiness, or of chok-
ing, but more especially upon rich, sandy loams
accompanied by most troublesome ing.
belch- regularly supplied with moisture during the
The then expelled are most fre- spring months.
quently The preparationof the flax is
gases
tasteless and odorless, and, if so, are a tedious process, which need not be explained
most probablv due either to swallowing of air, here. The best of the coarser kinds of flax-
or to the formation of such simple gases as thread comes from abroad, as does also the best
carbonic acid, or carburetted hydrogen at the spool-cotton.
of the food. Such forms of flatulence, Flax-Seed, the seed of the foregoing, are an
expense
i. "., flatulence accompanied by tasteless belch-
ing, excellent ingredient in poultices intended to
are best treated by dieting,mainly solid allay inflammation ; and when steeped in hot
food with stale dry sherry or water
bread, a for several
little hours they make the well-
weak brandy and vegetables,tea, known
water, but fla.x-seed tea, so
no highly esteemed as a
beer, or pastry. may often be only carminative, and mild cathartic.

Flatulence
the symptom of dyspepsia,and generally FLEA. The best securityagainst fleas is to
may "
be relieved by a slightstimulant, as aromatic keep the rooms as free from dust as possible.
spiritsof ammonia ; spirituousliquors should They lay their eggs wherever they find dust
be avoided ; mix vivnica ten drops in a little and down " combined, for in these consist the
water, three times a day, after meals is also a nourishment of their offspring;
" it is an almost
valuable remedy in such cases. Occasionally certain prevention of their propagation,therefore,
if carpets, blankets, and
the patientbelches up gases of the most rid
hor- everything man-ufactured
putrefactive of wool, are

odor. These g.ises indicate so well attended to that
changes in the food, and commonly occur in dust is prevented from accumulating upon them.
individuals who have some obstruction Children
venting
pre- are the chief sufferers from fleas,and
of food
the from the stomach, when these latter are known to be about, not
passage
especiallyif the obstruction be cancerous in only should the bed and bedding of the cribs be
its nature. In such cases the stomach times
some- examined daily,but a lump of camphor should
expands to an enormous size,and ing
vomit- be put in the water in which, the children are
after food is not unfrequent. For such washed ; it is said that this renders the skin
cases, antisepticremedies almost invariably obnoxious to the flea. Any strong perfume
do good The most important antisepticremedies about the person diminishes their attacks, and
are carbolic acid, sulphurous acid, and the common pennyroyal makes its neighborhood
salycylicacid. Carbolic acid may be given in untenable by them. When a flea is caught be-
tween
a dose of one or two drops in a wineglassful the fingers,plunge them at once under
of waler, half an hour after food ; its taste is water, or it will escape. If a dog is infested
disagreeable,but it is exceedingly efficacious. with them, put him in a tub of warm soap-suds,
Sulphurous acid may be given in the same and they will rise to the surface ; take them oft
acid in a wine- and burn them.
way, 30 drops of the diluted
glassfulof water ; or it maybe given as sul- phite FLIES. Flies may be destroyed in great "
or bisulphate of soda. Salycylicacid quantitiesby placing about the house open

be given in five grain doses every two or vessels filled with sweetened water and cobalt ;
may
three hours. To the former of these most six cents worth of cobalt is enough for a pint of
people would give the preference, as its taste water. Carbolic acid is also very good. {See
is that of acid ; the taste of the others Carbolic Acid.) Both these are poisonous,
a pure
is far more bitter. however, and must be used with great caution,
Flatulence often gives rise to great pain in especiallyif children are around. A harmless
the bowels, and patienturgently demands
the and very effective mixture may be made with
relief. This can only be obtained by dispersing half a teaspoonful of powdered black pepper,
the wind, as it is called,which is not always an one teaspoonfulof brown sugar, and one table-
FLOATING ISLAND FLORICULTURE 205
spoonful of cream ; placethem on a platewhere begun upon anything but oil,the treatment must
the files are troublesome. A mixture of gum- not be varied. The pores of the wood get
arabic,honey, brown sugar and alum, in equal choked by all but oil,and, to change the ment,
treat-
proportions,will answer the same purpose. Or, must be either well scrubbed with pentine,
tur-
pour half a pint of boilingwater upon a quar-

ter or, if too much clogged,planed off so
of an ounce of quassia chips ; when cold, as to get a new surface o" wood. Dull spots
st"ain it and sweeten with molasses or brown can be rubbed off with a coarse cloth. With
sugar. Fly papers b)'the thousand.
are sold
proper rubbing,no floor should be sticky.
It is claimed for all of them that they are harm-
less Scouring needs a good-sized wooden pail
to human life ; chemical analysis, however, for water, a wooden bowl for sand, a hard
has shown that most of them contain ents
ingredi- scrubbing-brush,and a piece of flannel rather
which render their use far from safe,ex-
cept more than a yard square. Scrub the floor with
with many precautions. It
may be doubted the brush, water, and sand, and afterwards wash
whether any mixture or paper kills more flies off the sand with the flannel. Soap is sometimes
than it attracts into the house ; and the only used with the sand ; but, instead of improving,
way to be reallyrid of the nuisance is to fit it injuresthe color of the boards when dry,giv-
ing
frameworks covered with nettingto the doors them a blackish appearance. If the boards
and windows. are very dark-lookingbefore the scrubbing is
FLOATING ISLAND." I. rrt/v-'-Eggs,
4; commenced, some fuller's earth or pearl-ash
milk, I qt ; white suijcar, 5 ozs ; vanilla or bit-
ter may be dissolved in the water; and plenty of
almonds, 2 teaspoonfuls;currant clean water should afterwards be used.
jellyand
powdered sugar, 4 tablespoonfuls each. FLORICULTURE." If there be any room
for choice in selectingthe spot for flower-
Beat up the eggs, whites and yolks sepa-
rately a
; into the yolks stir the sugar, and add garden, select one that is sheltered from the
the milk (hot), boil until it begins to thicken, wind and exposed freelyto the morning sun
and then remove from the fire. When cool, With the proper amount of care and ness
watchful-
flavor it with the vanilla or bitter almond, stir flowers can be made to grow anywhere,
it up well, and pour it into a glass dish. Beat and no one, even if confined to the smallest of
the jellyand sugar into the whites of the eggs, cityback-yards,need be deterred from making
and heap them upon the contents of the dish. the attempt ; but most flowers love warm, sunny
Decorate the top with bits of bright-colored spots, where the chill northerlywinds cannot
jellycut into fanciful shapes. reach them, and, if the garden is favorably
II. Crush 'a pint of ripe raspberrieswith a located, a large pai't of the work and pointment
disap-
gillof sugar ; beat the whites of four eggs attendant upon floriculture may be
stiff;beat in slowly a gillof powdered sugar; avoided. As the
layingout of the garden must
press the raspberriesthrough a strainer to depend largelyon speciallocal conditions, and
avoid the seeds, and beat this in graduallywith should be guided by individual taste, we shall
the egg and sugar, until so stiff that itstands in not attempt to lay down any general rules
peaks. Serve on milk ; to be eaten with cream. furthej- than to suggest that the complicated
FLOOR. " It is economy to have floors of and eccentric forms at one time so popular are
narrow boards and good wood. Broad and no longer considered in good taste, and that that
poor boards shrink and leave wide cracks as
'
plan of arrangement is best which combines the
vermin nests, and warp so as to stand at greatest simplicity with a due amount of variety
up
the sides and ends and wear out lock
Hem- in the shape of the beds. A thing especially
carpets.
is
probably the worst wood used for plain to be avoided, except in ribbon beds and
flooring,and spruce or yellow pine the best. "
mosaic "
planting,is the elaborate cal
geometri-
Oak is preferablebut expensive. The combi-
nations figureswhich the average books on flower-
of walnut with chestnut, oak, and other culture apt to to their readers.
are so suggest
lighter-colored
woods, becoming frequent, In preparing the ground, raised beds with deep
now
are durable, and save the

necessityof matting walks should be dispensed with as far as possible
if carpets are removed in hot weather.
; they suffer from the intense heat of our
Polishing Hard-wood Floors. There are summers, and the rains wash
"
down their edges,
three treatments, good accordingto the uses of giving an untidy look, and sometimes laying
the rooms. For a room much used, where fur-
niturebare the roots of the plants. Grass edgings
is pulled here and there, use only linseed unless well cared for, are objectionable, on count
ac-
oil. to be well rubbed in with the iron-backed, of the difficulty of keeping the sods from
long-handled brush sold for the purpose. !spreading: and this is true of all running vine
Heavy hand-rubbingwill laboriouslyaccom- jedgings except ivv. For a large bed, a border
plishthe same thing. of common flax easilyraised from the seed,
For a room not very much walked over, the is
very pretty if kept well trimmed, and the
mixture given under furniture polish will be dwarf box is unsurpassed. The prettiestof
best. {See Furniture Polish, No. 3.) all beds are those neatly cut into the grass-plat
For a room of gala use, shellac maybe used. and left without other edging. In these the
Wax and turpentine give less polish,but more brilliant hues of the flowers contrast well with
durability
; the oil gives best service, and a the soft, emerald tint of the grass. It may be
dull clean finish. All these things must be a slightobjectionto these beds that the dew
put on sparinglyand well rubbed in. Having on the grass makes it necessary to be well shod
206 FLORICULTURE
in attending tliem in the early morning wlien If the seeds are small, sow a good many of"
flowers and tlie worlc of gardening are most at- them

tractive. together,and they will assist each other
Tlie walks between beds may be in breaking through the soil. When the plants
trodden down and hardened with coal-ashes or are about an inch high, thin them out, leaving
gravel. many or few,according to the number required
The most desirable soil for flowers is a mellow for the garden ; it is best to leave a liberal margin
loam, that will not be much affected by excessive for mistakes and mishaps.
wet or drought. Transplanting, unless the plant is taken up
As it is useless to attempt to grow flowers in without separatingit from the earth around its
soil, the work of fertilizing and tion

ameliora- roots, retards the growth somewhat ; if the soil
poor
must claim the earliest attention. If the around the roots be undisturbed, the growth is
be and adhesive, dress it with not interrupted at all. Transplantingshould be
ground clayey
sand and well-rotted manure in sufficient quantity done at evening,or better still, just before a
to make it mellow and friable; spade it shower. Take a round stick, sharpened at the
and mi.x it well. If the soil be sandy and loose, end, and make holes to receive the plants. Set
spade in clay and manure in the same way. them a very little deeper than they were before,
Wood ashes are good for all kinds of soil,as and press the soil firmly around them ; then
close, and hold water, and cover for three or four days with an
they loosen those which are
moisture in those which are sandy. Every inverted flower-pot, or other vessel, or simply
flower garden should be heavilymanured with newspaper. If a plant wilts after being
every
autumn, "
the manure covering the ground transplanted, remove the larger leaves, and
and well spaded in in the water liberally for day two.
during winter being a or
spring. Drainage (naturalor artificial) is ab-solutely The waterinrjof plantsis a subjecton which
essential to successful flower-garden-
ing floriculturists differ. Mr. Rand maintains that
soil that remains saturated for many "
if the soil is close or clayey,very seldom will
; no
hours after even the heaviest rain is fit for the water be required; if sandy or loose, more
growth of flowers. Before it can be success-
fully often, but each locality will have its own rules."
cultivated it must be thoroughly under- Another writer argues that "
in this hot, dry
drained. climate, the watering-potis a necessity," and "
For Pot-plants,a good soil may be made by if there are not plentifulshowers, plants,
taking one-fourth part of common soil, one- should be watered freelyevery evening." Our
fourth part of well-decayed manure, and one- own experience coincides with the latter vie.v.
half of vegetable mould from the woods or Daily watering is not, as some suppose, an solute
ab-
wood-yard. Break up the manure fine, and sift necessity;but plantsseldom thrive well
it through a coarse wire sieve ; then mix all through the feverish days of July and August
the materials together thoroughly. When the without frequent and copious watering. The
common soil used is too adhesive, increase the water for plants should not be very cold; a
proportionof mould. If the pots are large good way to take the chill off is to draw it in
it may be well to cover their bottoms with an the morning, and let it stand all day in the sun.
inch or so of potsherds,but the old fashioned Rain-water is the best, and it may generallybe
"
gardeners' talk about "
drainage is sheer obtained by having a hogshead standing in
nonsense. Any flower-potwill be perfectly some place out of sight,under a spout connected
drained by the hole in its bottom. The soil with the roof. In watering,the water should
for pot-plantsshould be removed every year, never be dashed or poured on from a pail; but
soon after the plantshave blossomed. Loosen showered on slowly and gently from the rose
the earth from the pots by passing a knife of a watering-pot. In time of drought,syring- ing
round the sides ; turn the plant upside down the leaves at evening is very beneficial to
holding the fingersacross the earth, and move

re- shrubs and plants.
the pot ; then take away all the matted "Weeding, in a small garden is done most fectually
ef-
fibres at the bottom and sides and all the earth, with the thumb and finger. It is poor
except what adheres closelyto the roots ; then gardening to cut off a weed justbelow the level
re-pot in fresh soil,prepared as above. of the ground with a rake or hoe, for the root
In plantinci flower seeds, break up the soil remains alive, gains strength,and nearlyalways
until it is entirely free from largelumps, rake it sends up additional shoots. Of course in large
over carefully,and rub that on the surface gardens, the hoe must be depended upon, but
through the hands till it becomes powdery and pulling up the weeds by the roots is the only
soft. It is then ready for the drill. Seeds require way of finally getting rid of them. The best
to be planted near the surface or more time for weeding is very earlyin the morning ;
deeply,according to their size. For seeds as it is not well to weed at night,or on a rainy or
largeas sweet peas, the drill should be half an cloudy day, for there is no sun to kill the
inch deep ; the smallest seed should be simply weeds, which it is better to expose to the sun,
laid on the surface, and a very little fine earth that they may be thoroughly killed. Pull them
sifted over them, and afterwards pressed down up in the morning, let them lie exposed all
with a trowel or with the palm of the hand. day and gather them up in the evening.
Never plant when the soil is very wet; in very The better and less laborious plan is, ever,
how-
dry weather, water the ground lightly at night, to keep the ground so thoroughly raked
being careful not to use water that is too cold. I that no weeds can become established.
FLORICULTURE 207
Insects arc annoying in the garden ; l ; these must have a period of rest or they
very
days they appear fn num- worth nothing for another
mer
witli the first warm bers," will be season.
coverini; tlie roses and settling down upon Nearly all bulbs, and ail plants that have a
everythingthat is in bloom. Rain causes them woody nature, can be preserved in a cool, dark
to disappear, l)ut a dry wind increases them. A cellar, where potatoes will not freeze. Roses,
small painter's brusli dipped in quassiaor aloes fuchsias,heliotropes,oleanders, sweet verbenas,
water will brush them off and destroy them. and in fact nearly all flowers, can be kept by
Hellebore (powdered) sprinkledover the leaves layingthem carefullydown on the ground, and
of plants about once a week will also help to covering'them with sods placed grass side up.
them. The caterpillars of moths Zonale Geraniums and Scarlet Salvias can be
protect many
and butterflies are destructive in the garden, wintered in most cellars,if the earth is shaken
and one death in the spring will save much fare
war- from their roots, and they are tied up by them
later in the season. If a moth is seen to the cellar beams. All blossom buds should
leaf, with folded wings, it be cut off,or the sap that is in the branches
restingon a stem or
is probably a female, and should be killed at will cause them to bloom and thus rob the roots
once. If one is found dead on a plant,she has of the strengththey need to live on through the
doubtless laid her be winter. and geraniums can also be buried
eggs, and these must Roses
searched for underneath the leaves and in trenches. Dig the trench two and a half
burned. A garden syringe or hose is the most feet deep and where the water will not settle ;
effective weapon againstaphides and caterpillars line the bottom with straw or dried leaves, and
: hold the pipe close to the plant,so as to lay the plantsin ; cover the plantswith aboard,
bring a considerable stream of water upon it, so supported as not to press upon them, and
and it will soon be freed from them. Every fill in with sandy loam, finishingoff the top
time the syringe or hose is used, rake the with a ridge that will carry off water. All
earth away from under the plants,and trample plantsthat are only slightlytender can be preserved
the insects that have been washed off. by cuttingoff superfluousbranches and
upon
Earwigs are destructive insects. Their binding straw around them so that no part will
very
favorite food is the petals of roses, pinks, be exposed to the frost.
fuchsias, dahlias, etc., they eat at night,and in The care of house-plantsis a matter ing
requir-
tlie daytime hide away amid the dark leaves. dailyattention. As previouslydirected, the
They can be caught by driving stakes into the soil in the pots should be renewed every year.
well sup-
ground and over these inverting flower-pots,In winter, house-plants,except when plied
leavingthem just room to craw! under ; then with sun and air, should be watered only
fresh; many made
look for and destroy them every morning. enough to keep them are
Toads and lady-bugs,on the other hand, are sicklyand spindlingby giving them too much
great helps,for they destroy vast numbers of water when they have little light and fresh air.
the aphides, moths, caterpillars, etc. If from improper treatment they have become
When plants produce an abundance of foli-
age spindling,cut their heads entirelyoff,and sink
and the pot in earth surround it with damp sand
no flowers, either remove them to a or
drier soil,or of the principal or sawdtist and place it where the morning sun
through some
cut
and flourishing head
roots. Root shortening is often resorted to by will strike it; often a new
florists to force plantsto bloom. Plants ought not to be kept
By checking will spring out.
the growth of the woody portions,strength is very warm in winter, nor exposed to ^reat
thrown into the flowers. of From to 60 de-
grees
All shrubs produce changes temperature. 40
their flowers on the terminal pointsof branches ; is about the proper temperature, when a
In summer, the
after the bloom is past, if they are pinched off, httle sun and air are secured.
three or four new branches will come out in plants should be set out of doors, but for a
the succeeding year. be well shaded ; for few
house-
As plants are in their time should
while bear the full at first. When
most vigorous growth in flow-er,they plants can sun
should never be transplanted at that time. Iinsects become troublesome, set the plantsun- der
Then is the time for taking cuttings, barrel, and burn little tobacco in it.
as they a a
are most ready to send forth roots. The When plants are frozen, a copious sprinkling
and a gradual restoration of
throwing off of its leaves by a newly-planted with cold water
cutting is a sign that it has begun to warmth are the best remedies.
grow,
while if the leaves wither on the stem, it shows Were the space at our command, it might be
that the cuttinghad not strengthenough to send desirable to add to the foregoing some tions
sugges-
shoots. The the kind and number of plantsto
out ripening of seeds e.xhausts as to
the strengthof the plants \ therefore all select for a garden ; but often all this must be
remove
pods that are not especially desired for seed. a matter of individual taste and opportunity,
A plant can be trained into
any shape by pinching and full details are given under the separate
off the ends of young shoots, for the plant plants whose names are scattered throughout
will itself by sending forth two three the work. It onlv remains to add that the
avenge or
more in lieu of the one pinched off. word hardy,"so o'ftenused in our descriptions,
"
The preserving of plants in Winter is one means that the plants to which it is appliedwill
of the most perplexingproblems in floriculture. live out unprotectedduring the winter and require
It is useless to try and make dens
"window-gar- little attention. Annuals" are plants that
"
"
"
with plants that have flowered all sum- bloom and die down Biennials "
every year.
208 FLORICULTURE
are those which run their course in two years. window. The material is wire, e.xcept the shelf
"
Perennials "
those which and som
blos- above, which is of wood, and intended to
port
sup-
are grow
additional Fig. 2 shows the same
jear after year. pots.
window with the vines in growth. The plan
shown in Fig. 3 is exceedingly pretty, and may
Fig. I. Fig. 2.
The three accompanying illustrations gest

sug- be applied either out of doors or in a conserva-
simple and easy methods of trainingvines torv. Ivy is the most vine
satisfactory for m-
for ornamental purposes. Fig i. shows the 1 door culture,but any quick-growing vine with
method of constructing a framework around a Iabundant foliage will answer.
Fig. 3-
FLOSS FLUIDS 209
FLOSS." Untwisted filaments of the finest make, added to moistened bread, or flour in a
silk,much used in embroidery upon satin,silk, little water, will show a dark bluish color,if
broadcloth, etc. It comes of any color, in alum be present. These should be kept sep-
arately
skeins containing about ten yards. In buying, for the purpose. The easiest test with
test the strength,as some kinds are chalk, plasterof Paris, or other solutions
ferior,
inis
and well-nigh worthless. specificgravity;a vessel which will hold a
will hold nearlya pound
FLOUNDER." There are
many different pound of wheat flour
species of this fish,which is fiat like bream, and a half of any other.
and very oblong. The most common variety In buying flour,when no elaborate test can
is the "
"
flake or "spotted flounder," which be applied,it is best to try it by testingit ; in
this way mustiness or sourness can generally
be detected. Good flour has a yellowishtinge,
and when pressed tightin the hand, retains ihe
creases of the skin impressed on it ; when rubbed
between the thumb and fingersa slightgrain
should be felt. Poor flour sometimes has a
dingy look, as if ashes was mixed with it. The

only safe way is to buy a small sample, and, if
Flounder.
'
it prove satisfactory on then get a larger
trial,
supply from the same stock.
weighs on the average about two and a half Flour stored in barrels needs no other care
pounds, and is in season from August vember.than

No-
puttingit in a cool, dry place, where it is
to
The "winter flounder" or "New well protectedfrom rats,cockroaches, and other
York flat-fish," is a smaller kind, rarelyweigh- ing vermin. A tightly-fitting cover to the barrel
over ten or twelve ounces, and excellent is indispensable.
for frying. It is in season from October to FLOWERS. (To cut and Keep .)" Flow- ers
July. The flounder is a flat-fish,not esteemed should never be gathered during the heat
as a delicacy, but sweet and easilydigested. of the day, but either while wet with dew in
Boiled Flounder Same as Bass or Blue- the early morning or after sunset when the
fish. dew has revived them. Do not break them off,
Fried Flounder Sprinkle the fish with salt, but cut them with a knife or scissors the
;
and let them lie two or three hours before
they former is best,as it cuts cleanest and does not
are dressed. Wash and clean them thoroughly, injurethe plant. Sand is far cleaner to place
wipe them dry,flour them well, and wipe them them in than water ; it can be wetted every
again with a clean cloth ; then dip them in egg morning and will keep for weeks without any
and fine bread-crumbs, and frythem to a light unpleasant odor. If sand cannot be obtained,
brown in plentyof lard. If the fish be large, add a few bits of charcoal to the water ; if the
raise the flesh entirelyfrom the bones, cut it water is changed every day the flowers will
into nice pieces,dip them in eggs and crumbs, then
bread- keep for a week or more. If it is desired
and fry as before. to keep flowers for sometime, about half
FLOUR. This term
"
properlyincludes the an inch should be cut off from the ends of the
finely-ground meal of any of the cereals,but it stalks every time the water is changed ; a
is commonly applied only to wheat-flour,and pinch of saltpetreand salt added to the water
will be so used here, the other kinds being tends to prevent their decay. Warm water
-spoken of under the different grains. There will revive wilted flowers ; put them into water
is no article of food more universally used than warm to the hand, let them remain an hour
flour,and none, perhaps, which it is more ficultor more,
dif- then cut off the stalks a little and
to obtain pure. It is adulterated with put into fresh lukewarm water, and they will
rice flour,potato starch, pea flour,alum, plaster brightenwonderfully. A few drops of liquid
of Paris, sulphate of copper, and other materials ammonia added to the water, is also excellent
wliich cost less than flour,or add to its to" revive them. See Floriculture and
weight at cheaper rate.
a Rice, potato starch, Flowers under their respectivenames.
and pea flour,are readilydetected under the FLUE. Wherever metal flues pass near
"
microscopeby the form of the granules; plaster woodwork (which is to be avoided if possible),
of Paris by being insoluble in water and sink-
ing the latter should be well guarded by reflecting
at once to the bottom of a glass of water platesof metal, like tin or zinc,and some space
when flour containingit is stirred in; alum by should intervene between the two so as to
dippingbread into a decoction of logwood when allow a current of air to pass through. If the
a dark bluish color will be produced if alum be be supported it should
pipe must only be by
present ; and sulphateof copper by a red color thin,though strong arms of metal wire, by
when prussiate of potash is added to bread which the heat is prevented from being com-
municated
moistened with water. A more convenient wood
log- in sufficient amount to raise the
test for alum is to macerate 4,'"oz.of temperature of the wood to a dangerous degree
logwood chips inSoz. of spiritsfor twenty-four Smoking flues are to be treated the
hours, and filter. A few drops of this solution, same as smoking chimneys. {See Chim-
neys.)
togetherwith the same amount of the strongest
solution of carbonate ammonia that water will FLUIDS. " Fluids taken into the stomach
14
FOOD 211
said to eat their own bones, and live on Hence, it is requisitetliat the body should be
their
own flesh." It will be
seen from this provided
that imal
an- with salts of potash, soda, lime,
and vegetable foods contain preciselythe magnesia, sulphur, iron and manganese, as
same elements though in different combinations. well as sulphuric, hydrochloric, phosphoric,
At the same time they differ sufficiently and fluoric acids and water ; also, nearly
to make a due proportion of each necessary to all the fat which it consumes daily, and
perfectnutrition. One sterlingpoint of differ-
ence probably all the nitrogenous substances which
in com-
is,that nitrogenconstitutes a much larger it requiresand which are closelyallied position,
percentage of animal bodies than of vegetables. as albumen, fibrin,etc. " So great an

of mysterious substances," says Dr.
Nitrogen is one of the most important elements array
of food ; only such substances as contain it can Smith, might well "
prevent us from feeding
efficiently produce flesh or repairwasted tissue. ourselves or others if the selection of food depended
So important is this distinction, in fact, that solely upon our knowledge or judgment ;
one of the divisions of food most generally rec-

ognized but it is not so, for independently of the aid
from appetites, there is the great
by physiologistsis into nitrogejwus derived our
and non-nitrogenous, or as Liebigtermed them, advantage of having foods which contain a proportion
the flesh-fomiing and the heat-producing.Both of nearly all these elements ; and binations
com-
kinds are essential to the maintenance of life, of foods have been effected by experience
and it is because vegetablesas a whole are deficient which protect even the most ignorant
in nitrogen that the highest degree of from evil consequences. Thus flesh or the
bodilyvigor cannot be kept up by them alone. muscidar tissue of animals, contains precisely
It is understood that the structures of the the elements which are required in our flesh-
body are in a state of continual change, so that formers, and, only limited by quantity, our
atoms which are present at one hour may be heat-generators also ; and life may be maintained
for very lengthy periods upon animal food and
gone the next, and when gone, the structures
will be far wasted, unless the of water. Seeing, moreover, that the source of
so process
waste be accompanied by renewal. But the renewing flesh in animals which are used as food, is of
substance must be of the same nature vegetable origin, it follows that vegetables
as that wasted, so that bone shall be renewed should contain the same elements as flesh,and
laythe constituent elements of bone, and flesh it is a fact great interest that in vege-
of tables
by those of flesh. This is the duty assigned to we have food elements closlyanalogous to
food, to supply to each part of the body the
"
those contained in the flesh of animals. Thus,
very same kind of material that it lost by waste. in addition to salts, common
water to and
As foods must have the same composition as both, there is vegetablechondrin, vegetable al-
bumen,
the body, or supply some such other materials vegetablefibrin,and vegetablecasein,all
as can be transformed substances of having a composition almost
into the identical with ani-
mal
the body, gain a general idea
it is desirable to albumen, fibrin,chondrin, and casein." The
of what these substances are. The following articles containing most of the three articles
is a summary of the principal materials of needed generally in the body are as follows :
which the body is composed : for fat* and heat-making butter,lard,sugar and
"
"
Flesh, in its fresh state, contains water, fat, molasses ; for flesh or muscle-forming lean "
fibrin,albumen, besides compounds of lime, meat, cheese, peas, beans, and lean fishes ; for
phosphorus, soda, potash,magnesia, silica and brain and nerves shell fish,lean meats, peas, "
iron,and certain extractives,whose nature is beans and very active birds and fishes,who live
unknown. Blood has a composition similar in chieflyon food in which phosphorus abounds.
elements to that of flesh. In a meat diet, the fat supplies the carbon for
Bone composed of cartilage,
is fat,and salts keeping up the heat of the body, and the lean
of lime, magnesia, soda and potash, combined furnishes nutriment for the muscles, brain and
with phosphoric and other acids. nerves. Green vegetables, fruits and ries
ber-
Cartilage consists of chondrin, from which furnish additional supplies of the acids,,
gelatine is formed, with salts of soda, potash, the salts, and water needed. Since the
lime, phosphorus, magnesia, sulphur and iron. analogy between animal and vegetable foods
The brain is composed of water, albumen, is so close, substantially the same elements ing
be-
fat (so-called), phosphoric acid, osmazome and found in each, it may be asked, what is the
salts. practicaldifference between them for purposes
The liver consists of water, fat,and albumen, of nutrition ? As a general rule,then, it may
with phosphoric and other acids in conjunction be said that while flesh presents the elements
with soda, lime, potash and iron. of nutrition in a form the most compendious
The lungs are formed of a substance called and easy of digestion, vegetablesare composed
connective tissue,from which gelatineis formed of substances which must not only be digested
by prolonged boiling,albumen, a substance but thoroughly transformed before they can be
analogous to caseine, various fatty and organic
* This is of course onlyas ageneral statement. The
acids,with salts of soda and iron, and intended
tissues;
fat in bodies is derived from
our directly nitrogenized
water. food
When the non-nitrogenized principles are excluded from our
Bile consists of water, fat,resin, sugar, fatty the body becomes lean,because the nitrogenizedtissues are con-
sumed
m the production of heat, instead of being converted

and organic acids, cholesterin,and salts of into fat.
potash, soda, and iron.
212 FOOD FRACTURES
used for the reparation of the body. The ing

cook- t tions ; this is the effect produced upon many
of flesh desirable,although it vegetablesubstances,such as starch,grains of
is doubtless
is not necessary to its digestion, but the cook-
ing every kind, and all substances having a resist-
ing
of most vegetables is essential,in order to envelope or a tough and solid te.xture,such
enable the stomach to dissolve and perfectly as peas, beans, potatoes, turnips and the like.
transform them. A good test is the amount of In animal substances, on the other hand, the,
matter which leaves the bowels after the sumption
con- most useful effect of cooking appears to be the
vegetable and animal foods

of ; and partialtransformation of the albumenoid mat-
ters,
if quantitiessupplying an equal amount of triment
nu- as in roast meat, whereby they acquirea
be taken, the refuse from the former peculiarand agreeableflavor. There is reason
-will be twice from the latter. It is to believe that this flavor,besides being pleas-
ant
as great as
assumed, and leading is of

to the palate,stimulates the secretion
the of the
commonly one
arguments of the vegetarians,that the digestion digestivefluids which are essential to its con-
version
of vegetablesis easier than that of animal food, into substances capable of being appro-
priated
and that the process is more quickly perform-
ed; by the body. {See Diet.)
but the experiments of Dr. Beaumont, FORCE-MEAT. {See Stuffing.)
the stomach of Alexis St. Martin, have FORK. Forks for table use are now
upon
"
erally
gen-
shown that mutton is digested more quickly either of silver or silver-plated
ware, and
than bread, and an egg sooner than a potato. either of these is in every way preferableto
To this must be added the fact that a greater steel or German silver. For the commoner
bulk of vegetablethan of animal food is required kinds, stag'shorn makes very durable handles,
to provide a given amount of nutriment, and the surface of the horn being left in its natural
hence, those who live chieflyon the former state ; these are often used for large carving-
must be largeeaters. Dr. Edward Smith, dis- forks.
cussing Bone handles are made of the shank
this point,says "
When we bone of the ox ; some of the bones are very
: compare
them it may be stated generally,that vegetable dense and hard, but they do not keep their
food must be eaten in and be
larger quantities, color, and are very liable to crack if dipped in
better cooked, food, and that it
than animal hot water. Neither these nor ivory handles
requiresa longer period for and greater power should ever be put into water at all. Those
of digestion, whilst it excites the vital processes who cannot afford silver forks can now get good
more slowly,and in a lower degree." platedones at a moderate price,which will wear
The following table, showing the average at least as well as steel ones and their use is to
quantityof nutritive matter iniooo parts of sev-
eral bestrongly recommended, on grounds both of
varieties of animal and vegetable food will convenience and elegance. Try to get those
illustrate some of the pointspreviouslymade : "
with extra platingon the outer prongs.
FOWL {See Chicken, and 'Poultry.)
Beef 260 Turnips FOXGLOVE." A largeherbaceous
42 plant,of
Veal 250 Cabbage 73 which there
Mutton 290 Beet-root 148
are many varieties,with purple,
Pork 240 Cucumber 25 white, rusty,and variegatedflowers. The mon
com-
Brain Strawberries
Chicken
200
Pears
100
160
fo.xglove has largeand numerous flowers
270
Cod
of a brightrose color,spotted white and purple
210 Apples .
170
Haddock iSo Gooseberries 190 on the inside,and hanging down from the stem
Sole 210 Cherries 250 in beautiful racemes. The
Bones 5 10 Plums. 290
plantis a biennial,
Blood 21^ Apricots 260 and therefore the seeds should be sown every
Milk Peaches
72 200
year. Sow as soon as the frost is out of the
White of egg 140 Grapes 270
Wheat Melons ground. It blossoms in July and August.
950 30
Rice 880 Tamarinds accidents
340 often hap-
pen FRACTURES." These
Barley 920 Almonds 65a
Ry^ Potatoes surgicalaid cannot be obtained at where
792 260
Oats 742 9S Carrots
once, and perhaps not at all, but fortunately the
most inexperiencedeye can detect when one of
Water, coffee, tea, cocoa, and other drinks the largerbones is broken, and the treatment
are simply liquidfoods,each supplyingnutri- ment is generallyvery simple,at least until the ar- rival
in greater or less
amounts, and repairing of the doctor. In case of such an accident,
waste. Alcohols are generallyexcluded from however, the doctor should be sent for at once,
the list of foods, but taken in limited
quantities and be careful,if in the country or at some tance
dis-
and under proper conditions, it is thought that from the doctor's house, to forward a
they promote digestionand stimulate the conversion clear statement as to the apparent nature of the
of food into tissue and blood. pheric
Atmos- accident, which limb is hurt, and where and
air is also ranked
the foods by how it
among happened " this will enable him to bring
modern physiologists, since from it chieflyis the proper instruments and apparatus, if any are
derived of the most needed.
one important and neces-
sary Where an arm or leg is broken, it is
elements of nutrition, far better to slit open
oxygen. the dress with a pair of
The effects of cooking food must scissors than
upon not to pullit off ; but however the covering
un-
be overlooked. This effect is two-fold. It of the limb be it must
may managed,
softens and disintegratesthe substances which be done very slowly and gently,and the limb
are naturallytoo hard for digestion,
and thus should be supported so prevent jarringor as to
renders them amenable to the digestive
opera- shakingto the damaged part. It must be care-
FRACTURES 213
fullykept, too, in the rightdirection,for other-

wise as a model to shape the splints
by. Carry the
some sharp splinterof bone may penetrate arm in a sling.
the hitherto unvvounded skin. Arm (Below the Elbovy). Here there are "
In fractures of the lower limbs occurring at two bones, and one or both may be broken. If
a distance home, the joltingof a carnage
from you try to raise the arm by taking hold of the
or wagon should be avoided, and the patientcar-
ried. wrist you will easily detect it. In dressing,hold
A door, a broad plank or shutter,a large the arm bent, with the thumb uppermost as "
sack cut open, a sheet or blanket or piece of if the person were going to lay the palm flat
tarpaulinfastened at the corners to two strong
hoe-handles or sticks,makes an excellent mock,
ham-
carried by four men.
Splintsare needed in case of injuryto the

arm or hand, and these can easilybe made of
thin board or stiff card-board, a cigar-box,or an
old band-bo.\ cut into strips the width of the

hand or a littlewider, any hard, unyielding
or
and lightmaterial ; whatever is used, let it be

long enough to reach from a little beyond the
elbow to a little beyond the ends of the fingers.
Cover this with a pad of soft hay, hair, wool,
cotton, or anything soft,and then both the arm
and hand will rest comfortably. For a sling,
suspend a handkerchief or stripof cloth around Fig. 1. Fractured Fore-Arm.
the neck, bearing in mind that the hand must
not hang lower than the elbow. against his chest ; place one splintalong the
Pain and swellingare the immediate or early palm of the hand to the bend of the arm, and
results of a fracture,and it is better for a professional
non- the other along the back of the hand to a little
treatinga case in
to allow several
hours, or even a day or two, to elapsebefore he

ventures to apply the splints and bandages as a
permanent dressing. Yet the limb must not be
left quite alone. Lateral support should be
given it by small pillows,pads of tow, folded
sheets, or some other soft material ; and cold
applications, such as lint dipped in cold water,
will aid in removing the swelling. If the leg or
thigh be broken, the limb may be placed in its
proper direction on one or more long pillows,
and these tied at intervals around it with some
tapes or cravat bandages. In every case of

fracture the patientmust be kept quiet and free
from excitement, and not allowed to exert self
him-
until the wound is thoroughly healed.
Arm (Above the Elbow). " There is only
one bone here. Provide four splints,with a Fig. 2. Fractured Fore-Aim.
soft pad to each, to reach from the shoulder to
the elbow-joint
; place one behind, one before,beyond the elbow; apply a wet bandage or
straps looselyto keep them steady,and carry
the arm in a sling. In bandaging the first two
or three days allow for swelling.
Collar-bone. "
This bone runs from the top
of the breast-bone to the shoulder, and is gen-
erally
broken near the middle. On the sound
side the bone is smooth and even, on the injured
side you will observe the lump caused by the
broken ends risingone over the other, and if
the shoulder be pulledforward, you will see the
parts move and the patientwill suffer pain. In

a child the collar-bone does not break with a
clean fracture as in an adult ; the bone bends

to some extent and then cracks without ing
break-
through. It is important to remember this,

for in a child you will not see the ends of the
Fractxired Arm. bone move as they do in an adult. In treating,

of man's
prepare a round pad the thickness a
and each side, and secure them well arm and five inches long; push the shoulder
one on
backwards, and with the other hand on

with a bandage or straps. Use the sound arm press
214 FRACTURES
get it in its place; put the the back of the upper arm.
the fracture tUl you Keep the arm quite
pad arm-pit,
into the and secure the arm with a straight,place a long well-padded splinton
bandage round the body, as shown in Fig. i ; the inside,and bandage both above and below
the elbow.
Hand, Foot, or Ankle. " These bones are
solid and are almost always wounded by some
such accident as breaks or crushes the bone, such

as by machinery, threshing-machines,etc.,and
are always serious. A doctor must be sought
at once ; and in the mean time cover the wound-
ed
part with several folds of rags or chiefs,
handker-
dipped in cold water. If water is not at
hand, wrap it up in a good handful of damp
grass. If there be much bleeding,dip the wound

into cold water if you can find any. If the hand
is wounded, hold it on the top of the head.
Head. Any "
accident sufficiently severe
to fracture the bones of the head or face,

or to cause the person to remain insensible,
needs immediate medical attention. All that
non-professionalcan venture upon is to a
Fractured Collar-bone.
place the patient in a recliningposture with
the head raised, apply cold water to the
raise the fore-arm well up in a sling. A ter
bet-
injured part, especiallyif there be bleeding,
way of dressing it is that shown in Fig. 2.
and keep down all noise and excitement.
Take a band of stout cloth, three or four The bone here is liable to be
Hip-joint. "
inches wide and five

yards long. Lay one end broken in aged people from slightcauses.
any
on the shoulder, bring the band down the front, Sometimes the person feels something crack in
around the elbow, and up the back of the shoul-
der
the hip, and cannot stand or rise from the
then across the breast to under the other
;
ground ; if placed upright,you will find that the
and then twice around the body. Draw
arm; injuredlimb is shorter than the other, and the
the bandage tight. Take the patientto a geon,
sur- foot turns Remove the clothes
outwards. fully,
care-
and let him show you how to fix it perma-
and keep the patientquietlyin bed tillthe
doctor comes.
Jaw. " The lower-jaw is sometimes broken

by a blow. It is not difficult of detection ; the
bone in its whole outline easilyexamined
is so
by the fingersthat irregularity

or change of
direction must be noticed at once. If there
is but little displacement,it will be enough to
support the injured bone by one or more
Fracmred Collar-bone.
nently; you will have to watch over it for a
month.
Elbow-joint. It sometimes "
happens that
the sharp bone which projectsat the back of
the elbow is broken by a fall or blow. The arm
Fractured Jaw.
cannot then be used ; and if you compare the
two arms together,you will find that the point bandages, so applied as to retain the jaw in
of the elbow is gone, and is drawn up towards place; they may be tied,one at the back of the
FRACTURES 215
neck and another across the top of the head, If there be a bruise,apply hot fomentations or
If,however, there be displacement and tion,

separa- a large hot poultice; then wrap a bandage of
so that the two ends cannot be easily flannel six inches wide round the chest to sup-
port
kept in the same place,a further arrangement the injuredpart ; draw this tight,and sew
must be contrived. This will best be done by it on with large stitches, not placed opposite
employinga piece of gitttapercha, moulded so each other, but more like what is called the
as to form a cover sides, "herring-bone stitch;" tighten it from day to
for the jaw on both
and in its whole length ; this will give a perfect day as required. If the accident happens at
support, and may be kept in place by bandages some distance from the house, tie a handker-
chief
appHed as above directed. Three weeks or firmly over the clothes till you reach
more will pass before the bones will unite home.
thoroughly; and during this period the patient Ribs (With a wound). If the wound be "
must be supported on soups, beef-tea,and merely a scratch, after applying the fomentations,
other liquidfood. use a bit of lint and plaster, and bandage
Knee-cap. The cap of the knee"
is usually as before ; but if it be at all deep, even if you
fractured by fallingon the knee, or trying to do not think it has gone through into the chest,
it happens, the folds of wet
prevent falling.As soon as put on some rag and a bandage.
person has lost all power of standing on that Let the patientlie on the injuredside,and keep
leg, and if placed upright drops down again him as quiet as possible till the doctor comes.
instantly. The bone is splitacross, and has In all cases of a wound to the chest,the person
left a gap similar to that of the elbow when the must lie on the wounded side.
bone is broken.
Keep the leg quite straight, Thigh. Fracture of the thigh may occur at "
placing the splintalong the back of the limb ; any point throughout the shaft of the bone, and
and treat in e.tactly
the same way as the elbow- is ascertained by the person not being able to
joint. When the patient is obliged to move, raise the leg,and by pain when he attempts to
pass a strong bandage round the neck, over do so. The greatest trouble in this case arises
the shoulder, and under the foot, and draw it from the violent spasfns of the muscles, which
so tightthat it will entirelysupport the weight draw the broken bone out of its place and
of the leg. great suffering. If the accident occurs cause
Leg (Below the knee). Here there are two in the fields,or away
" from home, get some stiff
bones as in the fore-arm. If the small one be straw, reeds, bits of very thin boards, or if any-
body
broken, )-ou may have great difficulty in finding has a stiff hat, knock the crown out,
it,and it is of no consequence, as the large one splitup the body, and bind this rather tightly
will act as a support. If both bones are ken,
bro- with handkerchiefs, suspenders, etc.,round the
the patientis unable to raise his limb, there broken limb. On reaching home, if the spasms
is distortion and swelling,with pain, at the be severe, put a strong bandageround the ankle,
place of fracture, and the ends of the bone cross it over the instepand bring the ends
will move on one another slightlyif the foot together under the foot, and to this sling a
be raised. This fracture may be treated by brick or convenient article weighing about
any
the employment of two side splints; these eightpounds. Let this hang over the foot of
should be applied, one to each side of the the bed, so as to draw down the leg; it will
limb, and retained in place by straps or ages.
band- afford great relief,and in the mean time the
The
patient should then lie on the side doctor must be summoned.
corresponding with the fracture, keeping the The best dressing for a fractured thigh is a
limb as quietand moving it as seldom as ble.
possi- long splinton the outside of the leg,with a
Or the patient may have the less irksome shorter one on the inside. For an adult the
position on his back if the fractured limb be splints should be about four fingersin breadth,
steadied by a straight outside splint, which and thoroughly well padded. The outer one
should be made of wood four fingersin width, should project some four inches below the foot,
to reach from the knee to below the foot, and and reach midway between the upper
up to
with the lower end notched as in the long prominence of the thigh-boneand the arm- pit.
thigh splint. The inequahtiesabout the ankle In the first place, the whole leg should
are great, so that the padding must be ant
abund- be evenly bandaged from toes to groin ; then
and well arranged ; the limb must be apply the outer splint, and fasten the leg firmly
tightlyfixed to the splint by means of a age
band- to it. It is customary to have two deep notches
or straps. Four or five weeks ment
confine- cut at the lower extremityof the splint, and two
must be insisted on after a fracture of holes bored through it close to the upper end.
this kind. The foot must be fixed to the lower end by
Ribs (Without a wound). The the ankle and instep,
symptom "
carrying the bandage round

of broken rib,after a blow or fall,
a is an aching and then, after each turn, through the
pain, which becomes sharp on taking a deep notches justmentioned. Then the leg, to a
breath, and is referred to one particularpoint hftle above the knee, must be bandaged to
which is very painfulif pressed ; or, if the ribs the splint; and, this point reached, the upper
near the back-bone be suddenly pressed, pain end of the splint must be fixed so as to
will be felt,not where you press, but where the prevent shortening at the fractured point, by
bone is broken. If there be spittingof blood, the groin,
passing a folded handkerchief round
keep the patientquiet and give no stimulants. the two ends of which may be threaded through
FRAMES FRENCH COOKERY
216
the holesthe upper extremity of the splint,and retain both splintsin close contact with the
at
and firmlyknotted. The inner splint,reaching thigh. Pocket handkerchiefs or stripsof cloth
should fasten the spHnt to the abdomen, the
only from inside of knee to the groin,should now
be put on, and the bandage carried upwards knot in tying them being made upon the sphnt.
round and round so as to encircle the whole, The patientmust of necessity lie on his back
during recovery, and six or eightweeks will pass appropriateplaces; but the descriptiveterms
over before the fracture is thoroughly healed. used in that cookery are now so commonly intro-
duced
FRAMES (Gilt). To them from into culinary and other treatises that a
"
preserve
flies in summer, boil three or four onions in a vocabularyof them can hardly fail to prove prac-
tically
then with painter'sbrush ped
dip- useful here
pint of water; a :
"
in the infusion,wash over the gildedpor- Allemande, veloute sauce reduced and
tions
of the frames. Once during the spring thickened with yolks of eggs.
and summer will be often enough to apply it. Assiette volante, dish passed round.
FRANGIPANB. " A French paste used for Au naturel, cooked and served in its natural
tartlets or any kind of pastry. It is made by state ; plain.
moistening two ounces of flour with a little Baba, a light sort of cake, served as a move
re-
milk, and heating the two together in a pan

sauce- to the second course roast.
; tlien add three or four eggs, and stir to- Beignet, fritter.
ether till cool enough to make up with the Bisque, a soup of shell-fish and game.
fand. Blanc, a rich white broth in which game,
de Pommes-de-Terre. Cook poultry,
etc., are cooked.
Frangipane "
some potatoes by steam, take off the skins, Blancher, to render white, to remove hulls.
well ; then into sin,
ba- Blanquette, scollops cut from cold roast
and mash them put them a
in allemande
add some eggs (four to a pound of the jointsand warmed sauce.
little butter, salt, grated citron, Boudin, an oblong quenellepoached in broth

potatoes), a
bitter macaroons, or not, according filled with minced red tongue, truffle,
etc.
some sugar
of BouiUi, boiled fresh beef with vegetables.
to taste, and use it as a paste in all sorts
entremets of pastry. Braising, a process of cooking with fire on
FRECKLES. These
"
are commonly tutional,the
consti- cover of the pot.
appearing in Brioche, a lightsort of cake.

childhood and lasting
through life. Sometimes they Buisson, a high standing dish of sugar-work
seem to be caused
by exposure to sun and wmd, and then they and pastry.
disappear to a great extent with removal of the Caramel, burnt sugar, for coloringsoups.
cause. Treatment of the permanent freckles Casserole, a mould of rice,a stewpan.
has generally very little effect,but the following Chartreuse, game, chicken, etc., put in a
applicationsmay be tried : Take of mould, lined with vegetablesin a rich pattern.
"
muriatic acid, one drachm ; rain-water, half a Compotier, a dish to hold the compote.
pint; spirit of lavender, half a teaspoonful; Court Bouillon, a preparationof wine, water,
it two and herbs in which fish is cooked.
mix. Apply or three times a day to the savory
freckles with
a bit of
linen,or a cil.
pen- camel-hair Consomme, a strong, clear, sparklingsoup.
Or, with one ounce of elder-flower ment,
oint- Cullis,a very rich white or brown gravy.
mix twenty grains of sulphate of zinc. Croustade, bread carved to represent a vase,
Rub this into the skin at night,and next preparations.

ing
morn- etc., to hold ragouts and other
wash with soap and water and apply a tion
lo- Croquettes, a sweet or savory preparation,
made of half a pint of infusion of rose- bread-crumbed and fried crisp.
Jeaves, mixed with thirtygrains of citric acid. Croiitons,fried bread cut for garnishing.
If these applications irritate the skin, use as a
En papillote,cooked in oiled paper.
lotion : almond mixture, half a pint; Goulard's Entrees, made dishes, for the first course.
Extract, half a drachm. EntremSts, dressed vegetables,large salads,
FRENCH CHALK. {See Chalk.) sweets of all description, hot jellies, etc.
(Terms used Espagnole, one of the grand stock sauces,

FRENCH COOKERY in)."
Such of the dishes and processes pecuhar to from which is made the specialsauces brown. "
French it worth while rect

di- Farcie, forcemeat.
cookery as seems to
attention to, have been treated of in their Feuilletage, puff paste.
FRICASSEE FRITTERS 217
inside of leg of FRIEZE." A kind of woollen cloth

Fricandeau, a piece of the coarse
veal, larded and stewed. or stuff, resembling baize, with a nap on one
Friture, frying-pan. side, this nap is of a peculiarkind, consisting

cake. of littletufts or burrs, called \hc frii-ziiif;,
which
Gateau,
made from in weaving. It conies is made by the machine
Gras, meat.
Glace, employed promiscuously, but only in dark colors, and is a yard wide.
a term
simply meaning a shining surface, whether a FRINGE. Fringes are for furniture,or for "
cake iced, or a ham ladies' dresses. The former from two to

glazed. are
Gratinate, to make rich by reducing. four inches deep, and comes in three varieties :
Grenadins, the fricandeau piece of veal cut plain /lead, plain liead and bullion, and
into thick cutlets. iînip /lead. Those for dresses are called
Jardiniere, a vegetable garnish boiled down "fancy fringes,"are made of worsted or silk,
in its and come from half an inch to three or four
own gravy.
Liaison, a thickening of yolk of eggs diluted. inches in width.
Macedoine, many varieties of vegetables FRITTERS." Ta/ce .--Flour, i pt ; eggs, 4 ;
boiled down as jardinii)re. boilingwater, i pt ; salt, i teaspoonful.
Maigre, made without meat. While the water is boiling, stir in the flour
Marinade, a preparation for enriching the gradually,and let it boil three minutes, stirring
flavor of meat, fish,etc., made of wine, vinegar, all the time ; take from the fire,stir in the yolks
water, herbs, and vegetables,of oil, vinegar, of the eggs, one by one, and afterwards the
etc., and of liquor,sugars, and spices. whites, which must be
previouslywhipped to a
Miroton, a rechauffe, very nicely prepared. froth. Drop it by spoonfuls into boiling hot
Nouilles, a paste of Hour, cream, and eggs. lard, and frv to a lightbrown. Serve hot, pow-
dered
Noix de veau, technical term meaning ion,
cush- over with white sugar.
that part of the leg of veal ne.xt the udder. Apple Fritters. " I. Ta/;e :-"\o\\r, 10 oz ;
Paiier, to bread-crumb. iTi'Ik) 3 Rills; eggs, 2 ; sour apples, chopped

Fanieres, to cover with bread-crumbs. fine, or sliced thin, 2.
Passer, to fry lightly. Beat the yolks very light; mi.x in the milk
Pigne, to lard on the surface only. and flour; whisk the whites to a stiff froth and
Poelee, a braise to enrich game, etc. stir them in
very gently ; add the apple and
Potage, sou|) or light broth. drop the batter by the spoonful in hot lard an
ProfitroUes, a light pastry used as an en- inch and a half deep.
tremet. n. Make a batter same as in first recipe.
Puree, meat, vegetables,fish,etc., after being Peel the apples; slice them across into rounds,
cooked, chopped tine, pounded in a mortar to from which remove the cores ; dip these slices
a smooth paste, rubbed through the tamis, into the batter, and fry them to a light brown
diluted with the liquor it was cooked in. and until tender. Pile them regularlyon the
Quenelles, a rich farcie moulded in forms dish and dust with white sugar before serving.
and poachedin broth. Some steep the sliced apples in brandy before
Ragout, consistingof one or more ents
ingredi- dipping them into the batter.
in a rich brown or white cullis. Bread Fritters. " Take .--Bread-crumbs, i pt ;
Rissoles, small pastry consisting of either Zante currants, yi lb ; milk, i pt ; butter, 1
savory or sweets, fried. tablespoonful; powdered white sugar, \i lb ;
Roux, a thickening of flour and butter. eggs,6 ; brandy, 2 tablespoonfuls.

Salmi, hash of served in Grate some bread into a dish until you have
a game a sauce
made trimmings.
of the a pint of crumbs ; pour over these a pint of
Salpi9on, a pr"?parationof red tongue, ham, boilingmilk, in which a tablespoonfulof butter
mushrooms, and chicken or chieflyhas been melted ; cover the pan, and let it
game,
used tillboudins. boiichecs,etc. stand /lour. Then beat the mixture up
to croquette, an
Saute, to cook sharp fire with well, flavor with nutmeg, and add a quarter of
quickly over a
justenough oil or butter to prevent sticking. a pound of powdered white sugar, stirred in
Sautoir, saute-pan. gradually,and two tablespoonfulsof brandy ;
Tamis, a sieve of fine cloth wire, also of beat si.\'eggs till very hght, and stir them by
"coarse woollen cloth. degrees into the mi.xture ; lastly, add the rants
cur-
Timbale, a pie raised in a mould. (washed, dried, and dredged well with
Toppot, the surface fat from the common flour),a few at a time, and beat the whole
stock-pot. hard. It should be thick ter
bat-
together very a
Tourte, a tart, of fresh or preserved fruit. if it turns out too thin add a little flour.
;
Vanner, to use sauce with a small ladle in Have ready over the fire a frying-pan with
])eculiar
manner. boilinglard; put in the batter in large spoon-
fuls
Veloute, the grand stock sauce for white (be careful not to let them run into each
sauce, as Espagnole is for brown. jother) and fryto a light brow-n. Drain them
FRICASSEE." A dish made of chickens or
!on a perforated
skimmer, or an inverted sieve,
small animal, dressed fried. and send them to table hot. Serve with wine
any or Receipts
for various kinds of it are given in different and powdered sugar.
parts of the work. {See Chicken, Frog, \ Fruit Fritters." r"!,{-d^.
--Flour, Upts; milk,
with
Parsnip, Veal.) I I gill;cream, i pt (or a pint of milk a
FROST-BITES FRUIT 219
FROST-BITES. " These result from posure

ex- room, but still not near and .so gradually
a fire,
to eokl and especiallyto a cold wind, increase the warmth. Rubbing the skin is the
and affect only the extremities, and projecting most important restorative agent ; proceed as
of the body, hands, feet, nose and for Frost-Bite.s. If the vital functions are
parts as
ears. They are caused by the cold arresting suspended, artificial respirationmay be set
up
the circulation of the blood in the exposed according to the directions given in article on
parts, and are frequentlyso rapid and so free Drowned.

from pain that a person is not aware of thing
any- Whenever a person is exposed to intensely
wrong.
cold weather without being able to reach a place
Treatment. Keep the person from the of shelter, he should //w iiioiiimit he finds nis
"
away
heat, if he is allowed to come near a fire or into look
strength failiiii;, out for a snow drift,
a warm room it will burst the local blood sels,
ves- sheltered from the wind by a hill or some other
causing dreadful suffering and some

trouble- object,and at once scrape out a hole in it large
wounds. Hub the part well with snow ; enough for the body, and then crawl into it.
and if snow cannot be had. get the coldest Th: snow will shelter him from the cold and
water. Let the patientrub himself if ])0ssible,wind, and keephim warm. Human beings and
for the exertion will stimulate the circulation of sheep have lain for days this wây and been
the blood and
help him to keep warm. tinue saved, and generallyit is the only chance.
Con-
this rubbing for several hours if neces-
sary, Nipped. " This is another effect of cold, and
tillthe parts are quite soft, and something is generally caused by standing or walking
like the natural color is restored. Even when againsta very cold wind. Persons suffering
this point has been reached, friction with flan-
nels, from it are seized suddenly with severe pain in
continued for time, will be of great
some the bowels and drawn together with cramps:
advantage. After this has been done, the parts the hands are swollen, and the head aches
may be anointed with sweet oil, or lard, or violently. The treatment should be similar to
lime-water and oil (equal parts),and wrapped that already described : a warm room or fire
up well with flannel. If there should be any must be avoided at first,and warmth gradually
sores, dress them the same as burns. restored. Any kind of warm stimulatingdrinks
FROST FISH. (StY Tom-Cod). may be taken in small quantitiesat short inter-
vals,
FROZEN LIMBS, ETC." Whether the and after warmth is somewhat restored,
whole body or a part only is affected by cold, warm flannels should be applied to the parts
the methotl of treatment is the same. Avoid a which painful.
are most
.
sudden change of temperature. If a person be FRUITS. This very largeclass of vegetable

"
found quite benumbed with cold, if he is taken products comprises representativesfrom every
direct to a fire,his life will probably be de- hot and temperate climate, and offers the
stroved : a barn, or shed, a room which feels
greatest variety of flavors, and those of the
very cold to vou, is warm enough at first. move

Re- most r.greeablecharacter, of all vegetable and
the clothes if wet, and rub the body dry. animal foods. The true position of fruits as
Wrap him in blankets, and give a little warm food is less that cf nutrients than of agreeable
wine and water, or weak spiritsand water or luxuries. Their qualities, however, place them
tea. After a while, remove him to a warm in the first rank of subsidiary,or luxurious
foods, since they supply and re- 1and by acting upon the sense of taste may
an agre-aoie
material when taken alone ^\'ith ultimatelyinduce th; invahd to eat food of a
freshing or
other foods, which in health is desirable, and in more nutritive character. The albuminous
disease almost necessary to life. They will be fruits, such ::s cocoa-nuts, filberts, aim nds.
taken by the sick when nothing else is desired hickory nuts, and the like, are, as Dr. Smith
220 FRUIT FRYING
says, reallyseeds, and contain a large tion

propor- at the top of the fruit. The leaves are
serted
of nutritive matter. The different varieties produced by thin sheets of punched out
wax,
of fruit are treated of in tlieir proper places in to the size required,with punches prepared for
various of the work. the purpose ; these can be obtained at most
parts
All designed
fruits eating
for immediate hardware stores.
should be gathered before ten o'clock in the FRUMETY. Roast a quarter of a pint of "
in order to obtain their wheat till it is done ; then boil it in water for
morning during summer,
best flavor. "To store fruit,gather it in the three or four hours ; pour off the water, and
middle of a dry day, being very careful not to add one quart of milk, two spoonfuls of flour,
and
bruise or injureit in any way. As to time, the two
eggs, half a teacupful of raisins rants,
cur-
safest rule is to observe when the fruit begins a little lemon-peel and cinnamon. Boil a
to fall naturally;unripe fruit never keeps so quarter of an hour and serve.

well as that which is ncarlv ripe it is more apt PRYING. "
Considered generallyto be the "
most unhealthful mode of cooking practiced;

to shrivel and lose flavor. A moist, but not
if performed there seems
damp, atmosphere is best for keeping fruits; although carefully
no
who have not reason why an article which is fried may not
and as many persons have cellars
nutritious article which is baked,
fruit-rooms,' tlieyshould store their fruit in a be as as an
and just as conducive to general health. While

corner of the cellar in preferenceto dry closets
fruit of course it is not wise to supply a quantity of
in higher parts of the house. Again,
fried dishes, it is not wise to supply, without
keeps better and longer in the dark than when j
Fruit, change, dishes which are boiled or roasted.
exposed to the light." ( See Candying i
and C.-VNNING Fruit.)

FRUIT (Wax, to make). " The first process
is forming the mould from which the cast of

fruit is to be taken. This is done by mixing
plaster of Paris with water, to the consistency
of thick paint. As the mould of fruit cannot
it for
Wire Lining for Frying-pan.
be taken whole, it is necessary to prepare
the parts required. For an apple, orange, or
in American
but in other Frying, as usually performed
pear, two parts will be sufiicient ;
kitchens, is unhealthful because performed un-
cases, when the fruit abounds in irregularities, the frequent slice of
in three skillfuUy. Considering
it is requisite
to take the mould more or
bread-crumbed fish, reeking with black grease,
])arts,otherwise it will be difiicult to remove.
it is no wonder that frying is so generally
In preparing an apple,etc., it is necessary to
condemned.
oil the surface of one half of the fruit,which,
having done, place over it the plasterof Paris ;
as it sets, or dries,which it will do very quickly,

smooth the edges to the exact half, with a
knife, making at the same time several notches

in the edge, in order that the two parts, when
taken, may fit closely;when the plasteris suf-
Wire Basket for Frying.
ficienriy hardened, oil the edge with a camel-
hair pencil,andprepare taking the mould of for
of cooking is to entirely
The proper mode
the second half,which is performed in the same
iiiiDierse the article to be fried in smoking hot
manner; the two halves, placed together,will
fat either clarified beef drippings,lard, or oil;
form a perfectmould, the plasterbeing readily
"
on no account use butter, as cooking butter

removed by means of oiling.
is the the produces some change (probably chemical)
The next process taking cast ;
of the most sub-
stances
of the mould will be rendered more hard
that makes it one indigestible
parts be
known. The moment the article to
by immersion in coldwater; all the parts must
cooked touches sufficiently hot, its surface
fat
now be bound togetherwith string. Prepare
becomes coagulated,making it impossible for
the wax by melting it to the consistency of
it into the mould the
the fat to get in or the natural juicesto get out.
cream, pour at aperture
It is well to protect some articles in fryingby
caused by the stalk,which must be increased
them wire
capacious placing supports.
on
should the orifice be not sufficiently
to admit the wax ; when the wax is thoroughly
hardened, the string must be removed, and the
pieces of the mould taken from the fruit ; a
perfectcast of produced. The

the fruit is thus
colors used are to be obtained in powder, and
delicatelyput on the wax by means of the English Frying-pan.

the lighter being touched with a
finger, parts
camels-hair pencil. Have, sharp fire,a deep frying-panmore
on a
of fruit,as an orange, than beef drippings. Your

half filled with ticle
ar-
With some descriptions
color be in the for frying is crumbed and ready to cook ;
grapes, etc., the put wax
may
the if,on looking across the pan, you
and the bloom produced afterwards by use now see a
"of the powder. The stalks are formed and in- ithin,bluish smoke rising,lay in the article
FUCHSIA FULLER'S F.ARTH 221
and keep the gently moving-,so that pulled up by the roots, the soil the or they can be
pan
contents do not stick to the sides. Turn and packed in layersin sand the shaken from them,
article once or twice, and when of a tine l)uff which is thoroughlydry, first cutting off all the
color, take it out ; lay it for a moment on clean, tender shoots. In March or April,jjring
them
brown to absorb the fat ; garnish and to the lightand plant in rich soil, pruning not
paper
serve sufficiently hot. only the top but the roots ; in cutting the tops
back, have an eye to shape. Plant out as soon
as all danger from frost is over.
The varieties of fuchsias are innumerable, and
we can only give lists of a few of the most
desirable of the single and double flowering
Saute Pan.
kinds.
Sauti-eingM an entirelydifferent process, in Single Fuchsias. These are all choice : " "
that only enough fat or butter is used to ])re- Aniiii\ tube and sepals white, corolla deep
vent the article cooked from sticking to the pink; Arabella, white sepals, pink corolla;
sautoir, while it is browned quicklyover a very Channiiig, violet corolla, crimson sepals;
hot fire. Then gravy is added
enough (ifthe Fairest of the Fair, white tube and sepals,
dish is not bread-crumbed) for the sauce. mit
Per-
; Father violet-rose corolla
Ignatius, carmine
it to simmer a moment or two, and then
sepals,blue corolla, bell shaped : Jules Calot,
instantlyserve. orange-red sepals, orange-crimson corolla ;
FUCHSIA. Fuchsias
"
are among the most Land of Plenty,yttA sepals,violet-black corolla ;
desirable of plants,either for outdoor or indoor Lustre, vermilion corolla: wa.xy-whitesepals;
culture. They are extremely easy to grow ; they Marginata, white sepals,rose-pink corolla ;
bear a profusion of flowers, and both flowers Prinee Imperial, scarlet 'sepals, violet corolla;
and foliageare In the garden, piose
very beautiful. of Castile, white sejjals,violet corolla ;
a moist, shady position is the most suitable : .Souvenir tie Ches-wiek rosy-crimson sepals,
the noonday sun scorches the tender buds and violet corolla ; Striped Unique, purple corolla
causes them to fall. Fuchsias are gross feed-ers .stripedwith white ; Paglioni,white reflexed
and lu.\uriate in the richest soil. A rich sepals,dark violet corolla ; Wane of Life,violet-
loam, well mi.xed with leaf mould and rotted blue corolla, scarlet sepals,gold tinted foliage;
cow manure, should be provided for them : and H'eeping Beauty, scarlet sepals,blue corolla .
twice a week during the summer they should Double Fuchsias. These are unsurpassed "
have liquidmanure, either from the barn-yard, for beauty and elegance by any plant in the
or by dissolvingone tablespoonfulof guano in floral kingdom. E. G. Henderson, scarlet
a gallonof warm water. Water twice a day sepals, violet corolla ; Ehn City ; Emperor,
in dry weather with tepid water. Treated thus, crimson sepals, white corolla ; Grand Duke,
some kinds will send out shoots from four to crimson, violet purple corolla ; Monstrosa. -
five feet in length in six or eight months. bright rose sepals,white corolla ; Nonpareil,
Fuchsias may be grown either from seeds or two corallas, purplish-blue ; Norfolk Giant,
cuttings, but the former method is dubious and crimson sepals,violet corolla ; Pieturata, scarlet
troublesome and it is best either to buy the sepals,double white corolla : Snowdrop, scarlet
plants of the florist or to raise from cuttings.sepals,semi-dark white corolla ; Surpasse V. de
Take the cuttingseither in February, March, or Peubla ; scarlet sepals, double white corolla;
April,from three to four inches long. Plant Symbol, crimson tube and sepals,creamy-white
them in clear sand, keep sopping wet," and in corolla ; Power
"
of London, scarlet sepals,
three weeks they will be well rooted ; put in violet-blue corolla; U'ilhelm Pftser, rosy-car-
three inch pots, in the richest of soil, with a nine sepals,lavender-blue corolla.
little sand to keep it mellow let them Golden Leaved Fuchsias. The varieties of
; grow "
untilthe pot is well filled with roots, which will these are few in number, and the best are :
"
be in three or four weeks ; then re-pot in six or Cloth of Gold, Crown of Jewels, Golden
eight-inchpots, if designed to grow in them ; Fleece. Golden mantle. Golden Prcasure, and
but if raised to bed out, plant at the start in Orange Boven.
five-inch pots, and when all fear of frost is Winter FloTvering Fuchsias. " These bloom
passed, plant in the garden. Fuchsias show from May. There
December to are only two
to great advantage when trained as standards ; varieties : Speciosa, tubes and flowers of a
to do this the side shoots of plant inust peach-blossom color, crimson corolla; and
young
a
be nipped off, and the steiii trained up a Serratifolia. The flowers of the latter are dis-
straightstick. When it has grown as high as stinct from those of anv other kind of fuchsia.
desired, let the side shoots bVanch out, and a The tube is crimson, the tipsof the sepalsshad-
ing
handsome bush will be produced. They can to with white stamens.
green,
also be trained to walls, or planted in masses in FUEL. {See Coal, Coke, and Wood).
beds. If the young plantdoes not branch otit, FULLER'S EARTH. "
A substance useful
pinch off the terminal shoot ; side branches for removing grease from floors, carpets, cloth-
ing,
will soon appear, and the most central can then or vessels of any kind. It is of a
greasy
be trained for
up a stem. grayish-brown color, hard, compact, and rough,
During the winter the plantscan be kept in but scrapes with a polished surface. It is al-
ways
frost-proof,
dry cellars,either in pots or boxes ;| scraped to a powder before using, and
222 FUMIGATION FURNISHING
applied in that form. When it becomes urated to

sat- evaporate the odorous matter, but not to i"--
with the grease, it must be removed and nite it. Ships and rooms infected with tagious
con-
a fresh supply put on. diseases fumigated with burning
are
FUMIGATION." The slow burning- of sulphur. The roll

sulphur is placed in an iron
brown paper or cotton rags is the most familiar pan or open kettle,and is ignited by pouring
way of destroying bad smells by fumigation. a little alcohol upon it,to serve as a kindler.
Sugar coffee sprinkledthicklyin shovelful {Set:Deodorizers and
or a
Disinfectants.)
of live coals, and left to smoulder slowly,is FUNNEL. " Funnels are made of tin,tinned
also very effective and
disagreeable. A iron, pewter, white or brown
not and
stone-ware,
pleasant fumigation can be made by dipping glass,and of various sizes. Very small ones are
cartridgepaper in alum and water, drying it, useful for filling vials and small bottles where
and spreading one side with a mixture of equal it IS difficult to avoid spilling.Where acids are
parts of gum benzoin, olibanum, and Peruvian to be poured, glass or earthenware is requis-
ite,
balsam ; melt these together and spread them as metal will be corroded by it. Glass is
upon the paper with a hot knife. In using, best under all circumstances, because one can
hold slipsof the paper over a candle or lamp, see whether it is perfectly clean. A servicea-
Fig. I. " A Corner of the Hall.
ble funnel can be made by foldinga fluctuatingso much

at any time in recent years that esti-
mates
piece of clean letter-paper into the
shape. are inevitablymisleading. Ways of
proper
FURNACE." ("".' Warming.) this difficulty will be treated far-
ther
getting over
FURNISHING." The reader, if impecuni-
ous, on.
need not be discouraged by the discussion In addition to this article, the reader will
here of points involving considerable outlay, also find it desirable to consult the articles on
for in addition to these, the article contains Carpets, Curtains, Earthenware, Paper-
much for his specialbenefit. He is earnestly hanging, etc., the present article being-mainly
recommended to study the article on tion.
Decora- confined to the consideration of what, for want
In it he will find an authoritative position of
ex- a more definite term, we may call viovabU
of those elementary principlesof taste furniture.
which underlie all the decorative arts, and he Since Harper s and Scribner^s magazines
will need little more in the way of suggestion and the Centennial Expositionhave been doing
concerning furniture in its artistic The much show
aspects. so to people what good furniture
present article deals with the
practicalaspects, is,it seems almost superfluous to give even the
includingcos/. Unfortunately,prices have been few illustrations we have space for ; but this
FURNISHING 223
work may find its way into the hands of some can be made very effective. Under it,may
who have not enjoyedthose opportunities,
and stand a chair or table, either having a drawer.
Or a table alone will do ; for hats and coats
can be kept on plain hooks back under the

stairs. Sticks or umbrellas can be disposed of
in a cheap stand behind the door. If the hall
be rather dark, a white cast or bust at the end
will be very effective. A pair of horns, or eral
sev-
pair,can never be amiss, nor any other

can
decoration suggesting out of doors and the

halls
storie_d olden time.
of the
where there is room (or them, one should
try to have the broad table,the clock, and the
'ittle cupboard for brushes, gloves, and other
things that one needs on going out and coming
in, as shown in Fig. i. This "
littlecupboard,"
by the way, can, in a small hall,easilybe stituted
sub-
by drawers under chairs.
A hall should look as large as it can be
made to.
Stair rods seem a ridiculous superfluityfor

poor folks. Let the stair carpet be long enough
to shift as olten as it wears out on the edges of
the steps.
The Parlor is usuallythe most Philistine of
all Philistine American institutions. Where
there is the usual wealth,
ill-spent the room is
filled with gorgeous upholstery in the cabinet-
maker's
styleof art, has the horrible cabinet "
rich and stylish,"which

usually figures cm
the furniture man's
enough to buy two bills for
respectablepaintings,is either utterlyinnocent
of all works of art but a few china or parian
will naturallybe kept by many after the dis-

appearance
of their unbound magazines and
catalogues brought from the Centennial ; we,
therefore, insert a few illustrations. The reader
will find a few others containinggood ideas on
furnishing,in the article on HOUSE.

Of the illustrations in this article,Figs. 5, 6, 7,
II,16, and 21 are from the catalogue of Îessrs.
Cox, of London ; Figs. I, 8, 9, 12, 13, 14, and 17
are from the catalogue of Messrs. J. " R.
Lamb, of New York ; Figs. 18 and 19 are from
the catalogue of Messrs. Horton " Ramus, of
New York ; the others were prepared for the
work; Figs. 2, 3, 4, 15, and 22 by Mr. Babb,
and Figs. 10 and 20 by Mr. M. N. Cutter.
Now for a few specificconsiderations, mainly
with reference to getting the best effect for the
least money.
The hall determines the first impression on
entering the house, and it is well worth while
to economize elsewhere for the sake of effect
here. Probably the worst possible step is to
buy the stereotyped hat and umbrella rack.
No matter how elaborate, they are always the
same thing over again, and generallyvery ugly.
It, however, one is needed, some
simple ar-
rangement
like that
Fig. 2, honestly made in
"
ot good wood, with dead finish,will prob-
ably"
give more satisfaction, in the long run,

than the more elaborate designs in which the Fig.
cabinet-makers delight. A mirror, large or
small, of some originalshape, framed in some dolls and a French clock of a pattern turned
durable with for the hats and coats, out by the dozen, or has the walls covered
way, pegs
224 FURNISHING
with paintings which are simply good canvas There in most parlors,too much
seems, re-
spoiled. If such parlorswere furnished in hon-

est
pine,and one-tenth of the saving devoted
to a few good engravings on the walls, their
refinement would be vastlyincreased. There
is no need of extremes, however, for the money
usually spent would give honest hard wood
furniture, luxuriouslyfashioned and cushioned,
covered with good worsted reps or satines,and
good photographs,engravings,or even, in many
cases, paintingsby deserving artists.
In the few well-furnished parlors tha^ we
have, the most frequent lack is the suggestion
of ease. There is generally too much wood
shown in chairs and sofas, and too little cush-
ion.
Fig. 4 suggests a good style. Ladies are
|J- rig. 6.
luctance to have anything around to indicate

that the room is used.
Fig- 4-
always complaining that sofa seats are too

broad. Hence the advantage of cushions that
can be piledagainst each other, or laid against
the back of a deep easy chair.
^-
If the reader will carefullyconsider what Mr.
Fig- 7-
Babb has to
say about chairs in the article on
Decoration, he may care to see a good chair or The parlor should suggest festivityrather
two in
Figs. lo and 14, and in front in
Fig. 20. than meditation. If colors be well chosen,
A good table is not yet an easy thing to find.
There's not much to be said against Fig. 5,
except that it'sa pitythat woodcuts won'tshow
color. A fitly
colored jar,contrasted with the
Fi?. 5-
wood, in such a is always very

position, agree- Brussels carpet and worsted reps will produce
able. reallyas good effect as richer materials; though.
,
FURNISHING 225
on account of the clangerfrom moths, woolen There are worse things for the purpose than a
upholsteryand Brussels carpets are nomical light cabinet

less eco- (ifit is tasteful,which not one
for in a hundred is),

peo-
pie whom laden good with
upon
the first outlay- bric-a-brac. Fig.
does not bear too 6 or 7 would do.
heavily than silk A massive or
fabrics and the d a r k-col o r e d

higher grades of cabinet, unless
carpet. the color ot tne
Mostparlorsare wall is war m,
oblong, with two would be too
windows at one sombre. Such an
end. The spot be-

tween one as Fig. g
them is the requires space,
pointin the whole for more reasons
room for effect : than one. (The

all living things chair in the same
turn toward the figurewould have

light. People of to be redrawn
taste, if they have before it could
plenty of money be ed.)
recommend-
for more ant
import- Whatever is
things,some-
times done, don't let the
'^ 9-
put mirrors piano stand in
in this spot : Philistines always do. Something I front of this spot and obliterate it" especially
bright and effective should go there always. Ias pianos are all so ugly. Fig. 8 suggests
Fig.
an improved styleof upright piano "

an ment
instru- Can anybody tell why marble is a fit terial
ma-
that there is some excuse for in a crowded to cover piece of furniture but a
any
cityhouse. steam-heater or a washstand ?
IS
FURNISHING 227
With a good substantial table and chairs (theI any amount of effect can be added to the buffet
latter cushioned if it can possiblybe afforded), Iwithout its appearing to overshadow the rest,
"^^^^M^ q^^^"^-s"îj2:^^^^^^^l^?-:^
%
- - =:,": -' '.jiiT-
Fig. 14.
and every feature will tell. If you cannot have chairs, but they do see the buffet. If you can
as elaborate a one as Fig. 14, you will not be cover it with ancestral plate,very good ; but if
cannot, it may, perhaps, be made to look
you
as well with bright china, glass,Japanese lac-
Fig. 16.
Fig. 15. quer-work, and flowers (never artificial ones).

"
Don't have a marble top, it will "chip glass
in bad taste with Fig. 15. When people are articles with angular bottoms. Many a fine
at table, they see neither the table nor the piece has been thus gradually spoiled,and the
228 FURNISHING
cause not realized. A "dinner wagon," as Bedrooms. As far as decorative effect goes,
shown in Fig. i6, is vastlymore useful than a the thing of least importance in a bedroom is.
side-table. the bed. Generally, the more the cabinet-
Fig. 17.
maker does to it,the uglierhe gets it,and even your spare money on the bureau. Don't look
over-
if he gets it pretty, those who lie upon it do brass bedsteads. It is to be hoped that
not see it,and when not lyingupon it,their at-
tention
is more apt to be directed to another
article,which is the real center of bedroom
Fig. 18. " Brass Bedstead.
effect,namely, the dressing-bureau. This erally

gen-
stands in the
important spot
same "
Fig. 19. " Eras-s Bedstead.
between the windows that has been enlarged
"
upon in treatingof the parlor. Hence, if you they will soon be cheaper than at this writing.
are not rich, get a plain bedstead and spend Nothing need be better. In New York there
FURNISHING 229
Fig. 20. " Bachelor Quarters "
7 x 9.
is made of any of the ordinary hard woods in walnut), a good, neat, strong bedstead,
against which nothing can be said, for $28.00.
It is not out of place with a bureau, in the
massive style, worth $280.00. Fig. 22 cost
but $45.00,made to order, in the time of high
prices.
Marble tops on bureaus always crack things,
and are unpleasant to the touch except in
summer.
Nursery. " Don't have a carpet. It always

will smell. Lay the floor in hard wood if you
can possiblyafford it ; the cheaper wood peting
car-
can be made to do. In middle

the of
the room have a woolen drugget, fastened at
the corners by movable nails, so it can be taken
up and shaken daily,and washed often.

Don't have curtains to the windows. 'The
Fig. 21. " Brass Bedstead.
children while awake need every ray of light
(though,of course, generallyto be found only thev Have thick, dark-green shades,
can get.
230 FURNISHING
though, to shut out lightwhile they are hap-

all ping. space. The room is not to be occupied much;
A low table, six or eight feet long by it ought to be comfortable though, and decent
two wide, is a grand thing for a nursery. The enough to attract servants who are decent.
children will handle many toys on it instead of Bright, broad coloring in the carpet will do
cultivatinground shoulders on the floor. Let much to obviate a cheerless look.
its legs fold against it so that it can be laid The Kitchen (6"d?lists farther on, and sep-
"
arate
against the wall when room for romping is article on Kitchen.)
needed. The height of your chair-seats regulates Gas Fixtures do more lo make or mar a rqom
the distance your children shall tumble than almost anything else. We do not mean
from. that the chandelier should be so gaudy as to be

Servants' Rooms Iron bedsteads are the the only thing visible in the room, but that it
thing. They are durable and do not make good should cost enough to be good. This is too
nests for bugs. Bureau washstands economize often lost sight of and some people even econ-
Fig. 22.
omize the fixtures which in and brocatelle with a poor delier.

chan-
on gas never wear moquette
out, rather than on the carpets and upholstery,
which do. Most people do worse, however, Common fixtures can be refinished for
gas
abominable about one-third of their cost, and changed
by buying angular cast metal con-
cerns,
or those with curved glass tubes which from giltto bronze, or steel,or oxydized silver,
threaten breakage if you look at them. The if desirable. The better ones of honest brass,
need
basis of most good metal chandeliers is wrought aregenerally covered with lacquer,and
relacquering not oftener than once in ten or
tubing, and of most good glass or earthenware
ones, vases or platesaround or through which twelve years.
the gas is conveyed in metal tubes. A room Curtains do not need be of material
to as able
dur-
chair covering. If you can make colors
in Brussels and worsted reps with a good as
chandelier will have treble the effect of a room correspond, a vastlyinferior grade will do.
FURNISHING 231
Woods An account of the qualitiesof tlie work. Its appearance improves with age. On
different woods may be of use to the chaser.account
pur- of its tendency to warp, a great deal
of so-called oak work is panelled with chest-
nut.
Ash is rather lightercolored than oak, but
is sometimes used in connection with it. It is Bearwood is of a lightyellow color, and on
less likelyto split. account of its even grain, a favorite wood for
Beech, a very close and tough wood, is chiefly carving. It is often stained to imitate ebony.
used tor the framework of chairs, tables, and Pine is used in two varieties, the white and
bedsteads. It is nearly of the color of birch, the yellow. When thoroughlydry,these woods
but rather paler,and it may be known by the are very free from all tendency to warp or
presence of those peculiarlittlespecks of darker shrink ; but in a half-seasoned state articles,

brown, which easilyseen
are in a carpenter's made of them fall to pieces. They are readily
plane. distinguished from one another l)ythe differ-
ence
Birch is very close-grained, strong, and easily of color, and from deals by the absence
worked. It is of a pale yellowish brown. If of turpentineveins. When oiled and varnished,
polished or varnished, it somewhat resembles both kinds of pine look very well. It seems a
satinwood, but is darker, and by staining is sin to stain it.

capable of being made to closelyresemble Hon- duras Ratan, from stripsof which the seats of cane
mahogany. It is used in the better kinds chairs are made, is a small sort of cane, brought
of low-priced furniture. ffom China, Japan, and Sumatra. A
very
Cedar somewhat resembles mahogany, pretty and durable style of summer-chairs,
though more purplish. It has no curl," and "
lounges, tables, baskets, etc., is now made
is free from tendency to warp or cast." "The wholly of ratan.
beit varieties have a peculiarly pleasantaroma, Rosewood is hard and dark, with some little
which is offensive to moths ; hence it is highly curl, intermediate in this respect between ish
Span-
valued for making drawers and chests for clothing. and Honduras mahogany, and of a very
open grain. Most articles of rosewood ture
furni-
Chestnut is coarse-grained, strong, elastic, are veneered, but the best are of solid
light,and very durable. Some ot the best of wood. The color,which consists of largeelon- gated
the cheaper furniture is made of it. It looks dark zones on a reddish-brown ground,
so much like white oak as to be frequently used is permanent, unless it be much exposed to the
in combination with it. direct rays of the sun ; and it takes a fine polish,
Ebony is of a deep black color, and highly which is improved by slightwaxing, or, better,
prizedfor several purposes, particularlyinlay- ing. by the French polish,which brings out the
It is exceedingly hard, heavy, and durable, color of the wood admirably.
but expensive. Pear and other woods Satinwood is now used chieflyfor inlaying,
dyed black are often substituted for it ; but are lining,and veneers. It is of a full yellowish
not so susceptibleof good polish and luster, color, with a fine grain, little curl, and a silky
or so permanent in color. The best comes luster. Its toughness fits it well tor furniture.
from Africa ; a kind variegated with brown is
brjuj;-ht from Mauritius and Ceylon. Walnut is a native wood, but is used in sucb
M.iJioganv is imported of two kinds duras
Hon- prodigious quantity that it is also imported.
"
and Spanish. The former has a coarse, Well seasoned it is exceedinglytough and tle
lit-
loose, and straightgrain,without much curl or inclined to warp.
wave. The latter is darker, with curl, by which {See Lacquering and Varnishing.)
in great measure its price is regulated, and Selection of Furniture. Points of taste in the "
with a very fine,close texture. Spanish mahogany seleclion of furniture have been treated in the
will bear great violence ; it is also article on Decoration (which the reader in- tending
free from any tendency to warp. When, however, to furnish is advised to study),and, in- cidentally,
it is very much curled, it is not nearly earlier inthis article. Here we shall
so strong or so free from twist ; but this is of only attempt a few purely practicalconsidera- tions.
little consequence, as its value is so great that Too much deference is generallypaid
it is generally veneered on to some less valu-
able to the fashion of the day, which entirelychanges
wood, as Honduras or cedar. The est
heavi- before the articles are worn out, while things
mahogany is generally the best. good in themselves are never out of fashion.
Maple is of several qualities, the bird's-eye For those who can afford it, expensive and
maple being most highly valued. It somewhat highly ornamented furniture is a legitimate
resembles satinwood, but is more buff than luxury; but it should be borne in mind that
yellow, has more curl, and more bird's- this outlayis not only a present increase of cost,
"
eye." Maple is lightand not very durable, and but that in all future additions the same style
is used only in the cheaper kinds of furniture. must be carried out, or the whole will partake
of a piecemeal character, and look much worse
Oak. There are several varieties,of which to a tasteful than if none of the articles
eye
"
the white paic, the red oak, and the live oak were elaborate.
are the most important. The first is most used. Often in cheap showy furniture, flungto-
hastily gether
Oak takes long to season, and is worse than bv inferior manufacturers, the cost of pairs
re-
most woods if used green. It is very hard to amounts to the difference between the price
232 FURNISHING
paid and that of reallygood furniture. It is very cheaply,if the purchaser can content self
him-
far better for the young housekeeper to make with such as are not of the newest pattern
he can afford expend, and and style. It is serious question, though,
up his mind what to a
then firm well-known makers when is an object,whether such vani-

ties
go to some as economy
of good articles and deal with them as far as it had not better be dispensed with in favor
will go. The lists given in the latter part of
engravings, busts, or other works of of art.
this article will serve as a guide tocrockery, and
some cutlery may
tent
ex- Glass, also be
in this respect, but of course they may be bought very cheap ; but kitchen utensils had
varied to suit the particulartastes or stances
circum- much better be procured new, as it is
of each individual case. difficult to estimate exactlythe amount of wear
A mistaken prejudice against the style of they have been subjected to. Some of the
furniture known as cottage," often " adds more expensive articles, however, such as
materially to the cost necessarily involved in meat-screens, fish-kettles, etc., may be bought
furnishinga house, for all the hard woods are with advantage if in good condition.
expensive. This prejudice was perhaps ex- cusable It is best in purchasing furniture at auction
"
when the cottage furniture
" first be-
came to examine it carefully before the sale com-mences,
fashionable, for it was too often poorly and mark on the catalogue such articles
finished, rough in design, and tawdry in coloring as are wanted, with the outside pricesyou
: but now it is well made, and more tically are
artis- willingto give ; having'done so, never go
painted. It is prettier and more above the prices thus fixed upon. Inflexible
desirable than the pine furniture stained in adherence to this rule is the first condition of
imitation of- the costlywoods. It can be safe buying: for one is very apt to be carried
bought, or painted to order in any color that away by the competition of bids, and nearly
may be preferred ; but the light stone colors, every auctioneer has a set of dummies in the
and soft browns will furnish a room in better audience who are quick to discover who will
taste than the yellows,blues, and greens that let goods be run up on them. At the same
"
have been the rule until recently. A time he who makes up his mind to buy nothing
'"
cottage
bedroom set, with marble-topwashstand can be but "great bargains" at auction will generally
had for about one half the price of a plain find his time wasted. Second-hand furniture
hardwood set. But in the name of all honesty, has a value nearly as uniform and stable as the
"
that is painted in new bargains are to be looked upon
"
do not buy a Cottage set
"
; and "
poor imitation of something more expensive with suspicion.

like oak or walnut. It is to be hoped that Price-Lists of Furniture. The most cal
practi- "
dealers will soon be content to offer honest assistance, perhaps, is lists of the articles
and their prices. We have prepared
pine without paint,but properlypolishedto display needed
its own merits. three, based on actual houses, designed to
Second-Haud Furniture. " There is a cal
radi- meet the wants of several classes of pur-
chasers
difference of opinion among housekeepers expending from say eight hundred to
as to the advisableness of buying furniture at five thousand dollars. It is not supposed,

second-hand, as it is called. On the one hand it of course, that these lists will be follow'ed
cannot be denied that second-hand furniture literally.Each individual housekeeper will
his and consult
can generally be bought for little more have own tastes means to ;
than half the price of the new ; but it is between the limits the lists furnish all the terials
ma-
other hand that for making a choice. gain

"bar- Those
urged on the every necessary
"
is counter-balanced go beyond
by five thousand
two dollars,
or although
three who
"
sells,"and that the temptation to buy things they will be governed mainly by their own
yet find some useful suggestions in
merely because they are going cheap, almost taste, may
all labor
always leads to a larger expenditure than was the lists. At this time, however, we
contemplated. The truth is that the purchasing under one great difficulty.All pricesare now
of such furniture is a matter which calls in an (1877)in chaos. Those prevailingat the times
these houses furnished all
eminent degree for good judgment, and plenty when were are
of time, and as time is money, it is doubtful changed ; and if we were to now ascertain
whether had not better be spent on the prices of the same dealers, they would
money
new furniture than time on second hand. probably be changed before the reader sees
Beds, bedding, carpets, oil-cloths,and the book.
holstered
up-
The only way for the reader to use
that the prices are from
furniture should never be bought the lists is to assume
second-hand, either auction from to forty cent, too high ; and, if he
at at an or twenty per
All wishes detailed to learn the
a regular dealer. articles made of wood, more accuracy,
pricesof several articles and strike an
should be carefullyexamined as to their dition,
con- present
particularlyas to whether they are average.
made of unseasoned wood, which in hand
second-
furniture is easily detected.
very faces
Sur-
of LIST No. 1.
out level, open joints,rickety legs,
and cracks in the wood, are plainlyto be seen
if present, and indicate either bad workmanship A establishment, consistingof Hall
modest
tjr bad materials, or both. Window-curtains 6 X stairs, Parlor
18, with 15x18, Dining-room
and mirrors can be bought at second-hand 15x18, Bedroom 15x18, Nursery 15 x 18, Hall-
FURNISHING
233
18. Cfmtimted.
Bedroom 6 x lo, Servant's Room 6 x lo, Kitchen PRINCIPAL BEDROOM, 15 X "
and Laundry together,ail neatly and durably Suite of Cottage Furni-

ture, 3 Cotton Bolster-cases.. 1,56
with marble-top China Toilet Set
furnished before the recent revolution prices in
wash-stand ...
.... 50 00
5.00
for about $i,ooo, would cost in 1877 probably Springs for Bedsteads.. 5.00 Total .
Hair Mattress,40 lbs. 28.00

$800. . .
HALL 6 X 18 INCLUDING STAIRWAY. HALL BEDROOM, 6 X 12.
aoyards American Hat-rack and Umbrel-

body 8 yards American grain
In- 3 pairs Cotton Sheets,
Brussels, made and la-sland lo.oo
6-4 wide
carjiet, as on rest 3,40
laid with liningjs.oo"' of floor 12.00 3 pair Pillowoses, 5-4
per yard $40.00 Total $50,00 Window Shade wide
.
1.90 3.60
Cornice 1.25 I pair Blankets 5.00
15 X 18. Chintz for tain, Coverlid
COMBINED, 7 yards Cur-
PARLOR AND SITTING-ROOM
2.50
at 40 cts 2. So Bureau Washstand. 5.00
AH iftefurniture in Walnut^ Oak^ or oiJier plain hardwood. Iron Bedstead Chair
4.00 2.00
Straw Mattress 1.25 Toilet set 4.00
Scotch Holland dow
Win- Oriental foldingchairs, Hair Mattress
2 2
12.00 Looking-glass 1.50
Shades with tas-
sels in worsted reps to 2 Feather Pillows, 4 lbs.
and patent rollers $ 4.40 match, at $10,00 ... .. 20.00 each S.oo Total $70.20
14 yards Nottingham Rocker to match, seat in
Lace, two windows. 21.00 . . reps 14.00
Window-cornices, gilt, small chairs, or
2 2 cane No carpet, drugget for Bureau Washstand 5.00
lacquer, or wood to straw seats 8.00
middle of floor 5.00 Toilet set 4.00
match furniture Centre table with
4^00 rep 2 thick green Window Looking-glass 3.00
yards American Body cover to match funii- Shades.....' Shaker
40 5.00 2 Chairs,straight3.00
Brussels carpeting, turet 16.00
Crib and Bedding 20.00 2 Shaker Chairs, (rock-
er)
made and laid with lin-
ing Stand of shelves, with Attendant's Iron Bed 5.00
at $2.00 per yard.. 80.00 drawer,for books, etc. 12.00 and Bedding as in hall
Lounge, in worsted reps 25.00 bedroom Total
39*75 . $88.75
Total $204 40
servant's BEDROOM, 6 X lO.
DINING-ROOM, 1$ X iS.
I Window Shade and Colored Cotton Bed-
Fumisked in Hardwood^ had better contrast with iliat 0/ Trimmings 1.00 spread 1.75
Parlor, 15 Carpeting. 15.00
yards Rag Feather Pillow,3 lbs. . .
3.00
Looking-glass 1.00 3 pairs Cotton Sheets,
Bureau Washstand 5.00 6-4 wide 3-39
I doz. Plated Dessert
Chair 75 3 Pillow-cases 1.20
Spoons 9.00
Single Iron Bedstead... 4.00 Toilet set 2.50
I Plated Tea Spoons
doz.
5-50 Straw Mattress 1.25
A Plated Dinner Castor 8.90 Hair top Mattress 8.00 Total $53-34
1 doz. Ivory-handled
1 pair Blankets 5. 50
Knives 6.60
Carver and Steel
3-50 KITCHEN and LAUNDRY TOGETHER.
Bronze Call Bell "75
Plain white French na
Chi- Barrel Cover .50 Knife, for Cook "50
Dinner Set,suitable Basket, for Clothes .... 1.00 Ladle, tin " 30
for all meals Basket, for Market 1.00 Lemon Squeezer .30
30.00
1 doz. Goblets,cut glass Bench, for Washing 1.50 2 match Safes .30
. 4.00 ....
"
Tumblers for Boiler, for Clothes 6.00 1 Pail (Japaned) for
vant's
ser-
use, etc Boiler, Oval 2.00 Water 1.25

2 Preserve Dishes, cut Boxes, nest of 1.00 2 Pails, wooden .60
glass,and of different 2 Brooms .70 Pan, for Baking .50

sizes 3'00
Cake Pan "35 Pan, for Washing "35
China Fruit Basket Cannister "45 1 doz. Patty Pans "7S
.... 1.50
Water Pitcher 2 Chairs, plain 1.50 6 Pie Plates .60
"7S *'
Molasses Jug 1 Shaker Rocker. 1.50 Pint Measure .25
"75
I doz. Glass Salt Cellars "75
Chopping Bowl -25 Poker .25
Chopping Knife 1.00 Potato Masher "15
Total $286.90 Cleaver 1-75 Refrigerator 20.00
Clock 2.50 Rolling-pin "25
Table Linen and Towels. Clothes Horse 2.00 3 pairsSad Irons 5.00
Coffee Mill..... 1.50 Sauce Pan (enameled). . "75
12 yards Linen Damask 6 Towels for servant's 6 doz Clothes Pins .70 Scoop "25
for 3 table-cloths 12.00 room i.oo
Coffee Pot, Britannia... 1.75 Scrubbing Brush .25
Material for 2 kitchen 8 Towels for glass and Cork Screw "5" Shovel .50
table-cloths china Cullender "75 Sieve .50
1.50 1.50
3 doz. Plain Napkins. . . 4.00 8 Coarser Dish Towels. 1.00 Dipper, tin .20 Skewers (setof) 1.00
3 doz. Towels 10.00 Duster, for Paint .50 Skimmer "30

Total .
Dust Pan "35 Skirt Board 2.00
Dredger, for Pepper ... "15 Slop Pail, with cover. .
. 1.25
UPPER HALL. 3 X 12. Feather Duster 1.00 2 Soap Cups "
.20
6 Forks, table 1.50 Spoon, for Basting "30
4 yards carpet as in bedrooms at $1.50,.... $6.00 Fork, large,for cooking 6 Spoons (britannia)
tea. 1.25
Meat .40 2 Stands, for Irons "30
PRINCIPAL BEDROOM, 15 X 18. Frying Pan 1.00 Step Ladder 2.50
Funnel *, "15 Table, small 2.50
a Window-shades 3.80 2 Feather Pillows,4 lbs. Grater "15 Table, largewith drawer 4.50
14 yards Chintz for cur-
tains each 8.00 Griddle .90 Tea Drawer "75
for two windows 3.50 Feather Bolster,6 lbs.. 6.00 Gridiron 1-75 Towel Roller "50
2 Window-cornices quered
lac- 1 pair Blankets 10.00
Ice Pick .25 2 Tubs 4-50
2.50 2 Marseilles Spreads . .
.
8.00 Jelly Mould .50
30 yards American grain
In- 3 pairs Cotton Sheets, Kettle, for Range 2.25 Total $97-95
carpeting,
made 6 Knives
9 4 wide 8.25 1-25
and laid with Iming, at 3 pairs Cotton cases,
Pillow- SUMMARY LIST NO. I.
$1.50 per yard 45.00 5-4 wide 3 .60
Hall and Stairway. $ 50.00 Nursery 88. 75
" The carpets on each flnor of a small house hnd better mntch
. .
throughout. It looks better thnn a patchwork Parlor 204.40 Servant's Room 53-34
of emiill cnrpet", pivinfj
breadth of effect,and is much more economical for making over. A Dining Room 386.90 Kitchen and Laundry, 97-95
few cents less than %1 per vard will supply this,but even Upper Hall 6.00
figureawo
taken to facilitate colculnti'on.
Large Bedroom 188.2 1 Total $1045.75
t It is a good plan to have the gimp and buttons on the furniture of Hall Bedroom 70.20
"o modest a room ns this, from a different color from the Then
reps.
a band of the relieving color on the table cover gives much effect This list makes no for cooking, heatingând ligh^
provision
FURNISHING 235
Mincing Knife 70 1 doz. Patty pans for Register Guard to pro-

tect smaller but heavy
Oysters 75 books (painted to Chairs,cushion'd
seats
Mill for Spice i 75
Pitcher 75 match furniture) 3 50 at$9.50 19 00
Mirror i 00
Mantel-board Lady s light Shaker
3 Mouse-traps 4" 2 Pots (stone) 3 00 10 00
Carpet, Brussels, Rocker with

Mop and extra handle . . 95 Refrigerator(additional at tape
priceto List 1) J2.22 (see summary at check seat and back. 6 00
1 duz. Muffin Kings.. .. 40
10 00 .
1600 Scales and Weights 325 end of List 3. Foot Rocker ed

(cushion-
Oven (English)
Spanish Lounge like rest of furni-
ture
Pail, Tin 40 Settee, Table ironing.. 7 00 50 00
Sieve (hair) 45 2 Rotary Arm Chairs, 6 50

Pan, Drip 70
seats ind backs cush-
ioned,
'*
Dish, additional to Soup Digester 3 5"
at S19 38 Total $356
List I 1 00 Spice Box I 00 00 00
" additional Tack Hammer 50

Frying, DINING-ROOM.
to List I 40 Teapot (Britannia) 2 oa
.._ and
Toast Fork Walnut LeaiJter Floor Parquetted
Frying, additional
"
" 15
to List 1 80 Tray (galvanizediron). . 75 Turkish Rug $ 35 00 Plate warmer 6 00
3 Pans for JellyCake.. 75 Wash-board, zinc 75 Table 60 00 2 Walnut Cornices,

Pan fur Laplanders...- 75 Water Cooler i 50 8 Chairs, heavy, ioned
cush- with tiles inserted, at
*'
Pudding 20 Watering Pot 75 seats, at $9.50. 76 00 $6 14 GO
"
Wringer 8 ate
elabor- Curtains
Refrigerator 00
Buffet, Gothic, same as parlor
drippings 1 00 metal mountings. 115 00 (different
pattern) .. 5600
Total $285 07 Side Table 15 00 Mantel-board 10 00
Small stand of shelves 3 Children's Chairs at

SUMMARY OF LIST NO. 2.
for glass,"c 20 00 St"-5o 19 50
Hall $160 00 4th Story front 187 00 Table Linen and furni-
ture
"
163 hall 50 (exclusiveof sil- Total ^626
Reception-room 50 7 ver), 50
Parlor 636 00 Servants* rooms loS 35 say 200 00
Parlor Hall 17 00 Kitchen (unnecessarily

Dining-room 382 00 elaborate) 2S5 07 BILLIARD-ROOM,
3d story front 254 00 Oak.

"
back 222 00 Total .$2454 17
. Table and fixtures com-
plete 6 Oak billiard chairs at
"
hall 31 75 from best maker $2-5"
(.second-hand table, Cocoa matting around
LIST No. 3. but with cloth
new table, bound and laid
and entirelyrefinish- (floorin hard-wood).
A good-sizedhouse, in a fashionable locality, ed ; fixtures all new,
conducted with considerable elegance. It usu-
ally the whole bought Total J285 00
from the Factory and

costs to furnish such an establishment about
not to be in any way
$10,000 : this one was furnished for about distinguished from
handsome margin for $250
$5,000,thus leaving a new
(B^^ Shades bought

00
for the light the table, but

were over
works of art. The result attracts general subsequently discarded because they darkened the room and
did nut help the players.
approval.
BED-ROOM I, 15 X 20.
HALL.
li-'alnni.
ChesinuifOak, and W"rsted Reps 'with Fringe 0/ Different
Floor being tiled,no carpet is needed. Colors.
Mirror shaped and Plain umbrella stand Oak Bedstead, plainand Bed Coveriiig,
framed original
after (between chairs and substantial 28 00 List No. 2 7 00
with
designs.supplied under mirror) 6 00 Oak and Chestnut Dress Best Spring Mattress.. 25 00
hooks for coats and Bracket for card ceiver

re- ing Bureau, tive,
construc- Lounge 30 00
hats Sioo 00 behind door. .

5 00 from original signs,
de- 2 Chairs, upholstered
2 Chairs with drawers Fine Brussels stair car-
pet with elaborate seats, at S5.50 11 00
under seats for with pads See " metal mountings 80 00 I Lar";e Shaker Rocker. 10 00
of " "
brushes, gloves, "c., summary at end Bed Table 15 00 1 Small
seats and backs in List Gardner Rack for tape check
seat and
leather at $18 36 00 brushes, bottles, "c., back 6 00
TotaL g 147 00 in wash closet 2 50 2 Gilt Lacquer Cornices

Mug, Soap-tray and at ^2 4 00
PARLOR, 15 X 29.
brush-tray i 00 Curtains,
French Dotted
Maple, Birch, Oakand Saiifte^witkSilkand'worsted Fringe. Mantel-board, made
home- Muslin, ruffled and
5 50 lined with paper lin

mus-
Constructive Cabinet, design, covered
Best Hair Mattress 45 List 1 31 41
e tal with Persian Rug.
nal
elaborate m 75 00
$135 Brussels lbs. at 80c 36 00 Carpet, Brussels, at

hinges and tiles 00 carpet, extra
Divan Sofa So 00 quality (border be-
ing Best Hair Bolster, 7 lbs. $1.94, see summary at
carried around at 80c 5 60 end of List 3.

2 large French Arm
obviates Feather Pillows, 4 lbs.
Chairs at S50 100 00 fire-place 2
each, at ;^1. 10 3 So Total $30681.

2 Ladies' Chairs, to necessityof rug, but
match at S27 54 00 is a blunder, theless).
never-
4 small Chairs, uphol-

stered, See mary
sum- NIGHT NURSERY.
at 1^6.50 26 00 at end of List 3.
CJtestnut.
Mantel-board 12 00 2 pr. Superior Notting-
ham
Curtains Bureaus at $25 StraightShaker ers
Rock-
Satine Lambrequins* at Sio. 2 50 00 2
with Broad Table at $3 6 00

fringe, home-
made, 2 Lacquered 9 00
at $18 each. Cornices at $350.. Bed for attendant, as in Carpet, Brussels See "
. . 36 00 , , 7 00
Plain construcive List 1 40 00 summary at end of

tre
cen-
after origi- Total 3 Cribs at S24 List 3-

table, $545 00 72 00
3 Sets Mattresses and 1 Window Shadejheavy

LIBRARV, 15 X 18. bedclothes for cribs at green, best fittings. . . 5 00
$20 60 00
Oak and Leailter. Total
2 Substantial Shaker $252 00
Book Cases, in the with stripsof leather Rockers

4 at $5 10 00
constructive style, 55^ (same as furniture) DAY NURSERY.
feet high, ively
respect- with gilt line near
II, 6, 6 and 3 edge... gSo 00

Chestmd, and Oak Floor Parquetted.
feet wide, long one Constructive Library Table (as described in Gardner Book-racks
3
being in three divisions, Table with elaborate general hints on nur-
sery) for books and toys, at
with centre vision
di- metal mountings 8000 10 00 ?2-5o -v ;
higher than the Curtains same as parlor Chairs as in Night Nur-
sery Drugget for centre 01
others. No doors. except lambrequins in 16 00 floor 5 00
Uprights with a little rep, and cornices to Sewing-table 5 00
intagliocarving, tops match furniture, gether

to- 3 Low Children's Ch'irs Total % 49 50
projecting,shelves 63 00 i at$2 6 00
* A bad business, see Curtains.
236 FURNITURE OIL FUSTIAN
HALL BED-ROOM, 8 X 12.

oil is good as any other after the first two
as
or three
coats, which should be of linseed oil.
IValnut.
Bedstead (three-quarter cushioned seat ...... 5 50
It dries quickly,and presents a smoother face.
sur-
size) same quality as 1 Folding Easy Chair.. 25 00
in Bed-room 1 38 I Gardner
Rack for
oo
FURNITURE POLISH." I. Take of ter
but-
Bedding and Covering, brushes, bottles "c.. 2 50
say % less than room

Bed- Toilet Set 7 5" of
antimony, half an ounce ; vinegar,
Carpet, Brussels, same
; spiritsof wine, one ; lin-
seed
1 79 77 one ounce ounce
Bureau Washstand, mar as Bed-room i. See
ble top 25 00 summary at end of oil, three-quarters of a pint to one
Curtains and Cornice, List 3.
pint. Mix and shake well together ; the
one window, same as
linseed oil should be added in sufficient quan-
BMroom Total $198 27 tity
.
25 00
I Small Walnut Chair, to make the liquid of the consistency of

BED-ROOM II, 15 X iS.
cream. Rub on with a flannel and plentyof
friction.
Walnut and Worsted Reps. II. French polish: Dissolve half a pound of
Bedstead .$28 00 seat, at $5.50 16 50
"
Shaker Rocker, covered

shellac in as much wood-naphtha as will suf-
fice
ed
Mattresses and bedding
same as bedroom I,de-
ducting to match furniture. . .
10 00 to take it up and make a creamy fluid "
513 for Spring 2 Cornices, lacquered, and add to this of pint of spirit
a quarter a
Mattress on account at 51.50 3 00
of less frequent use.. 36 2 Prs. Curtains, in copal varnish. Pour a little of this into a cup
91 as
Bureau, Marble Top Bed-room i 5 50 and add half as much naphtha, and apply
(which ought not to Carpet, Ingrain,atSi. 45 the surface of the wood with bold
have been) 45 00 See at end rapidlyto a
summary
Small Table 7 50 of List 3. sweep of a rubber composed of some woollen
Lounge 20 00
material, which must be changed as fast as it
3 small ChairSf cushion- Total $226 86
is thor-
oughly
gets sticky. As soon as the first coat
SERVANTS ROOMS (tWO 8 X X2 AND ONE 15 X 18 dry, which may be known by its not
3 singlerooms, same as at $53.34 106 68 stickingto the finger,add another coat in the
List (these double at
being larger
I
than in
rooms room,
additional
say
same way ; but when the body of polishis suf-
ficiently
50 per cent,
List I, the carpet will to above 65 00 thick, mix some spiritsof wine with
be included twice
second time in sum-
the "
Total
the naphtha and bring the surface to a fine
mary $171 68
at end of List 3) gloss, using fresh rubbers, and finishingoff
with the polish mixed with spiritsalone, in-
stead
of naphtha.
Same as List II.
III. Mix parts linseed oil, two
two parts
SUMMARY OF LIST 3. alcohol, part turpentine, and spiritsof
one
Hall $147 00
Day Nursery 49 50 ether in proportion of one ounce to one quart
Parlor Hall Bedroom 198 with This is
54500 27 of the mixture. Rub on rags. a
Library 356 00 Bedroom II 226 86
Dining-room 626 50 Servants' Rooms 171 68 good floor polish.
Billiard-room 285 00 FURS. " These should be combed now and
Bedroom i 307 i6 Total $3164 97
Night Nursery 252 00
then while in use, and especiallyas the Spring
approaches. When put away for the Summer
Kitchen furniture same as List 11 285 07
In matter of this amount,
and there dollar here they should be first beaten with a small cane
a a
is not worth considering, consequently it was not and carefullycombed through, and then sewed
deemed worth while to unravel the carpet bill to get at
each room. The style of each room is specifiedwith up in small folds of calico or calico carefully
priceper yard, made and laid,with lining. The total turned in at the edges. A barrel or keg in
bill was $1053 04, from this should be deducted S67 50 which whiskey has been kept is the most liable
re-
for kitchen and basement oilcloth, already being included
under kitchen furniture, leavingnet 985 54 place known. Keep in a dry place
This house was taken with the gas fixtures in. The and examine once a month. It is a mistake
gas fixtures in List 2 cost S202 75 Twice that amount
ought to do for this house 405 50
.
to suppose that moths can be kept away by

camphor, cedar-wood, and the like ;
pepper,
^4841 08 these substances are distasteful to insects der
un-
Now, as a parting hint : don't buy anything ordinary conditions ; but that they cannot
at the start that you are not sure to need. You be relied upon is proved laythe fact that moths
can fill in afterwards according to both sity
neces- have been known to hatch in an atmosphere
and taste. To furnish in impregnated with
taste, especially, camphor.
even where means are unlimited, requiresmore FUSTIAN. " A species of coarse cotton
time and waiting for lucky chances. cloth,very similar in its manufacture to that of
the and
FURNITURE OHi." For mahogany and velvet, having in addition to warp
polished woods of all kinds the cellent woof
followingis ex- a pile consisting of threads doubled gether
to-
: " Put into a jar one pint of linseed oil, and thrown in ridges,and presenting a
into which surface the exterior.
stir one ounce of powdered rose- smooth evenly-ribbed on
pink, and add one ounce of alkanet-root,beaten The best descriptionsof this class of goods are
in a mortar ; set the jar in a warm place for a known as cotton velvet, velveteen, and the like.
few days, when the oil will be deeply colored, Fustian is also used as a generalterm prehending
com-
and the substances having settled,it be a varietyof cotton fabrics, as cor-

duroy,
may
poured off for use. Rub on with a woollen jean, thickset, moleskin, and other stout
rag.
This oil darkens mahogany or oak, and gives cloths for wearing apparel. They are either
it that rich blackish surface common in old plan or twilled ; and are strong, durable,and
furniture. For unvarnished walnut kerosene cheap.
GAMBOGE GARDENING 237
GAMBOGE. A resin exuded by a to the fact that white-meated game should

"
gum
and be thoroughly cooked, and dark-meated eaten
speciesof tree found chieflyin Cambodia,
relation which Game in gen-
of a yellow color. It is used chieflyas
brilliant rare, and to the eral
but is sometimes bears to other foods. The point of con-
trast
a pigment by painters ; scribed
pre-
medicinally. It is a very powerful between the flesh of wild animals and
that of domesticated and artificially fed ones
cathartic,unless taken in excessive doses, when
is the greater hardness and solidity of the flesh,
it causes vomiting and acute pain. On account
of its rapidaction,and producing watery evacuations, the greater proportionof solid fibre to the juices,
Gamboge is a drug of great importance in the less proportionof water and fat in the juices,
all cases of dropsy, apople.xy,and where a and the greater proportionof lean to fat. Hence
brisk effort and copious discharge from the it follows that under the same circumstances (say
be taken, when bo'ih the wild and the tame animals have
bowels are required. It should never
been killed within a day) the mastication of
however, except as directd by a physician.
GAME. Under this head included all the flesh of wild animals is less easy, the flavor
"
are
the edible wild animals and wild fowl. No is more concentrated, and the proportion of
markets in the world are so abundantly suppli-
ed flesh-formingcompounds is greater. They are
therefore foods, and if well digested,
with this speciesof food as the American, strong
and it would take up too much even to are highly nutritious. Their decided flavor
space
enumerate the various forms in which it appears. is also recommendation
a to invalids or others
Each separate species is treated of in its er

prop- who, being satiated with ordinary food, need
place ; and we shall here only caU attention something to stimulate defective appetite. For
the difference bet\veen wild and domestic fowl, they have been in the water five minutes hang
see Birds. them up to dry in a cold place,sprinkle them
Keeping Game not only renders it more der,
ten- with pepper, and salt well inside. By this
but brings out its flavor. If it be wrapped means they may be kept a long time ; before
in a cloth moistened with pyroligneousacid and dressing them, they must be washed in clear
water in equal proportions, it will keep good for water. When feathered game has become
many days in the hottest weather ; this is better tainted,pick and clean the birds as soon as
than putting it on ice. If there be any danger possible,and immerse them in new milk. Let
that the birds will not keep till a convenient them remain in this till next day, when they
time for dressing them, pick and draw them, will be quite sweet and fit for cooking. Birds
wash them well in water, and rub them with should be hung up by the neck, and not by the
salt ; plunge them singlyinto a large pot of feet, notwithstanding our artist having done it.
boilingwater, draw them up and down by the GARDENING. The practical directions "
legs,to let the water pass through them ; after concerning soil, drainage,etc., in the article on
238 GARLIC GAS
burner consuming five cubic feet per

Floriculture, apply equally to the garden
dinary
for peated hour,
vegetables,and need not be re- emits lightequal to si.xteen to twenty
designed a
here. The soil should be turned up as candles. The impression that it is expensive
will reach the arises from the fact that who have
deep as the spade as soon as persons
frost is out of the liberal supply of been accustomed to using one, or at most, two
ground; a
should be forked in at a second ing

work- candles in their apartment are seldom satisfied
manure
; and the garden should be laid out in such with the same quantityof lightfrom their gas-
that be reached burner when it be so easilymade to yield
a manner every portion can can
in full The
very excellencies of gas in this re-
easilywithout injuringthe giants when more. spect
growth. To plant garden seeds,layacross the are turned to bad account ; its high
beds a board about a foot wide and with a stick, illuminatingpower leads to its use in excessive
make a furrow on each side of it,one inch deep. quantities; and nearly every room in which gas
dozen foot,in this is used is lightedfar more brilliantly than when
Scatter the seeds, say a to a
furrow, and cover them ; then lay the board any other illuminating agent is relied upon, or
them and it, to down the than is at all The evils of this do
over step on press necessary.
earth, and to mark the next row. When the not end with the increased expensiveness. The
plants are an inch high,thin them out, leaving air is heated by the excessive combustion, and
proportioned to their sizes. Seeds of poisoned by largequantitiesof carbonic acid
space
similar species,such as melons and squashes, which there are no means of removing. The
should not be planted near together,as this eye is unprotected from the glareby screen or
causes them to degenerate by a tion

cross-fertiliza- shade, extraneous light is freely admitted,
of their flowers. Neither should the same which obscures the impression and strains the
vegetables, with the exception of onions, be nerve of vision,and in proportionas the sensibility
planted in the same place for two years in of the eye is impaired,stronger light is
succession. The seeds of nearly all the early used,which gives temporary relief, but with dan-
ger
vegetablesrequireto be started in a hot-bed of ultimate and permanent injury to the

{seeHot-bed). Full directions for culture are sight. The use of gaslight ens
also greatlyheight-
of each vegetable. (See the necessity for effective ventilation of
given under the name
Floriculture.) the house, for it generates poison exactly in
all accounts the
GARLIC. A species of the proportionto its brilli.ancy.
"
On
nious
acrimo- excessively bright illumination to which the
onion, with a taste more
of gas has led is to be deplored ; the established
than any other, and an tremely use
ex-
It is rule should be that in an ordinary apart-

ment
disagreeable smell.
a native of Sicily,but now no more than one burner should be kept
grows
^'throughout
the world. Its culture lightedexcept under special circumstances.
is the same as that of the onion in lightobtained from
The a given quantityof
all respects {see Onion). Garlic the kind of burner. gas depends largelyupon
is extensively used as a seasoning Various burners are now in use. They are
herb on the Continent, and pecially
es- usually designated by some term signifyingthe
in France, where it is con-
sidered
kind of opening at which the gas escapes. Thus
essential to many dishes. we have the argand burner, with a circle of
In this country it is used compara-

tively
though
little, with the troduction
in-
of foreign methods of
cookery its use is spreading. The
root, which is the only part of the
plant made use of, consists of a
group of several bulbs, called
cloves of garlic, enclosed in a
single membranous skin. These are usually
found strung in ropes or bunches, like onions ;
and are in season throughout the year.
Vinegar (Garlic). On two ounces "
of garlic,
peeled and bruised, pour a quart of the best
vinegar; stop the jar or bottle close, and in a
fortnightor three weeks the vinegar may be
strained off for use. A few drops will give a
sufficient flavor to a sauce or to a tureen of
Fig. 3. Fig. 4.
gravy. garlicmay be used in smaller or
The
larger proportions,as a slighteror stronger
in Fig. 8, named from analogy with the holes
flavor is desired,and may remain longer in the as
argand lamp; the yfj-Zz/a// burner, where the gas

vinegar.
GAS. Gas
"
is at once the cheapest and escapes by two holes inclined toward one another
and 4); the balwinghurner, where

brightestof all generally employed artificial (Figs. 2
The
lights. Of its economy, as to the quantityof the orifice is simply a slit (Figs,i and 3).
doubt for when is size of the orifice is adapted for different
light, t here can be no ; gas
and properly attended to, an or- amounts of gas per hour ; then we have 3-foot, 4
used regularly
GAS 239
,.-
"
--^tcf per'hOVJ?.: .,
/ 3 FEET PER HOUR.
1 f 2 FEET \
\ i PER HOUR. i
\ I \
^
\ \ (
.
^ ; /
\ \ \ I 1 FOOT i / // /
'
\ \ \ PER HOUR. / / / ,
\ \ \ "" / /
//
Rate of consumption from a 5-footburner. It will be observed that in turningdown, the illumination decreases more rapidly
than the consumption.
foot,7-foot etc., burners. The jet is either of which to break, and

with its liability necessityfor
brass or of steatite
(soapstone) ; the latter, though constant cleaning,is objectionable. Moreover,
the first cost is greater, are really more ical
econom- these burners are more susceptibleto the inev-
itable
as theydo not clog with rust. Many burners variations in pressure of the gas reaching
"
are what are called "
check burners ; in these our dwellings.A batswing check burner is more
the gas passes through two openings,an interior advantageous for simplicity ; but the breadth
and exterior one. The interior opening at the of the flame would prevent its being used
base of the burner is smaller than the visible when globes are employed, for the flame would
exterior one, and as a result the gas escapes come so near the glass as to endanger it. In
and burns at a lower such a case a check fishtail or argand burner

pressure than could be
otherwise obtained,
Figs. 6 and 7 sent
repre-
bases for check
burners.
Regulator burners
contain a mechanical
arrangement in which
the flow
through of gas
them regulated, inis
proportion to the pres-
sure
that no more than
Fig. 6. Fig. 7- of gas
given amout a
maybe burned in them,and the lightis keptsteady,

Such burners are however, liable to get out of
,
order. A batswing,fish tail or argand jet.maybe

used in a check or regulatorburner. The most
Fig. 8.
economical burner giving the maximum oflight should be used. The most perfectburner yet
for the amount of gas consumed is the argand constructed is Suggs' London burner (Fig.8).
burner. These, however, require a chimney This burner is used in the tests made upon
240 GAS.
The maximum illuminating

power is the gas, raises the valve and vice versa. If the
gas.
obtained when the flame is juston the verge of diaphragm is raised too easily,a slightweight
smoking. can be laid upon it by takingoff the top.
The loss of lightby the use of shades,chim-
neys, Every housekeeper is aware of the annoyance
etc., is very considerable and largelydue and danger attendant upon the use of matches,
to the conversion of lightinto heat. The ing
follow- and we therefore mention in this connection a
numbers, selected from the results of very ingenious little

invention,also success-
fully
Wilham King, of Liverpool, and Prof. F. H. used by the writer,known as the Stock-
Storer,of Boston, are a sufficient illustration: "
Thickness of Loss of
Descriptionof glass glass. light,
Clear glass (King) . 10.57
Ground glass "
. . 29.48
Smooth opal " . 52.82
"
.
Ground opal " . . 55-85 .
Thick English plate(Storer) 1-3 inch. 6-15

"
Crystalplate 1-8 8-61
"
English Crown 1-8 13.08
Double English window "'
1-8 6.39
Double German (Belgian)Storer, 1-8 13.00
Single German (Belgian) 1-6 4.27
"
"
Double (Belgian)ground
(Storer) 1-8 62.34
" "
Sinde "
1-16 65.74
"
Berkshire, Mass. ground (Storer) i-66 62.74

Orange-colored window glass
(Storer) 1-16 3448
" " " "
Purple 1-8 35-n
Ruby " " " "
1-16 89-62
Green " " " "
1-16 81.97
A porcelaintransparency 1. 16 97.68 .
Prob.iblymany of our readers have been

frequentlyannoyed while engaged in study,
Fig,
writing,or in some evening occupation,by a 10.
sudden flaringup of the gas, accompanied with well

a sharp hissing sound. This is caused Self-Lighting Burner. It consists of a
by an burner the lower
to of part which is attached
unnecessary force or pressure and causes a
a circular chamber provided with a swinging
largewaste of gas. This
be remedied cannot
cover, within and fittingagainst the wall of
effectually by the simple change of burners,but this
compartment is a disk rotated
requiresa self-acting cock which will regulate by the key,
the projecting spindle of which holds a coil
the pressure and maintain an even amount of
of paper. Fig. 11, con- 1
taining135 dots of fulmi-

nating
compound. A (Fig.
ro)is a bent pieceof met-al,
the lower portion of
which so joins the disk
thatthe motion of the key Fi-. ,,.
causes it to ascend or descend, while its upper

portion presses againstthe tape. As the key
is turned, the piece A pushes back the hammer
B, until the bend at C is reached when the
hammer is released and
springs forward strik-
ing
one of the fulminating dots which explodes
and lightsthe gas. There is nothing about the
device to get out of order and no skill is
requiredto operate it,as it works automatically
Fig. 9- through turningthe same key which must be
moved to turn on the gas. There is no chance
force. Frost's Gas Regulator(Fig.9) has been of lighting
the fulminate save by the operation
tested by
practically the writer in his home and specified and the arrangement is such that the
has been found to distribute to each light hammer does just as the key is
not fall until
enough gas to supply the orifice and adapt placed so as to turn the gas fullyon, which
itself to all alike as they are opened or shut insures ignition. It is very safe and handy in
off. closets, cellars,and all places where the gas
The conical valve is connected with the is used occasionally.
diaphragm,which, when raised by pressure of Dr. Arnott, a well-known English writer on
GAS GENTIAN 241
the subject,suggests the followingrules for to another. It is said that Coxe's gelatineis
using gas : i. Have the made made from the clippingsof skins it cannot
; be
"
apparatus by
workmen. If any leak be ]3er- made from hoofs, as some suppose. Russian
competent 2.
ceivcd, turn off the meter. Have it promptly isinglassis simply by drying the sounds
made
attended to, and open the doors or windows to of fish. It was formerlyu.s'cd for jellies, mange,
blanc-
"c., but Co.\c's gelatine, and Cooper's
prevent accumulation. 3. On no account carry
a lightof any kind where there is a smell of gelatineand isinglass, are found so exxellent,
in which and much cheaper, that it is now but
gas. 4. Have rooms
gas is burnt are so
ventilated from near the ceiling.To these rarelyused for these purposes. The Russian
may
be added: isinglasscosts from six dollars a
5. If the gas flickers noisily,
"
turn to seven
it lower to save both the eyes and the

gas and pound ; Cooper's isinglasscosts but ninety
The shreds of gelatineare not so fine
to prevent smoke. If turning lower does not cents.
produce those of Russian isinglass,inasmuch the

a steady flame, probably the burner is as as
and gelatinehaving no cellular membrane to hold

worn out
economy requires a fresh one.
6. At least once make the rounds of the it together, will not cohere sufficiently to allow
a year
burners in frequent use and substitute fresh of the same degree of subdivisions as isinglass.
ones for those worn out. Any man who uses
Of the gelatinesor Cooper's isinglass,one
is sufficient for a quart of jelly mange
blanc-
gas ought to be able, if disposed,to keep a pair ounce or
of pliers,
and do this himself. 7. Use one large ; more is often used, but it takes very
burner rather than two small ones. You get much fromdelicacyof the preparation.
the
may be distin-
Gelatine and Russian isinglass guished
more lightfor the money. 8. If the gas erally
gen-
"goes up and down," water in the pipes from each other by the following
is indicated. This is apt to come from densation
con-
directions : The shreds
"
of isincflass when
outside the house, in cold weather. dissolved in cold water become white, opaque,
Notify the company to it out. times
Some- soft and swollen ; the swelling is equal in all
pump
water will thus accumulate at the bottom directions, and under the they
microscope
of a bend in the pipeoperatingas a sort of trap, appear quadrangular. In boilingthey dissolve
and shut off the gas entirely. {St-eMeter.) nearly without residue. The smell of the dis-
solved
GAUFFERING. " This is done with a pair when
isinglass, hot, is somewhat fishy,
of lighttongs, about the size of a pairof shears, but not unpleasant. The moistened shreds, or
with the blades nearly round. The frill,
wrong the solution, exhibit to test-paper a neutral,or
side upwards, is held on the edge of the ing
iron- faintlyalkaline,and
'
rarelya slightlyacid,reac-
tion.
cloth the left hand, while the right,

with The shreds ofgelatine, on the contrary,
taking the
gauffering-iron, properly heated, when placed in cold water, swell up, acquirein-
creased
seizes hold of the frillwell in the gathers,with transparency, and become translucent
the left blade under and the rightover it,after and glass-like. The form which they take in swelling
which with a slighttwist from left to right, two is not regular hke that of isinglass,but
flutes in opposite directions are made by one they become expanded, fiat,and ribbon-like, the
action,the fingersof the left hand pressing the broad surfaces corresponding to the incised
adjacentpart of the frill against the cloth,thus margins. The dry threads on the uncut surfaces
resisting the twist of the iron, and causing it to frequentlypresent a peculiarshining lustre,not
smooth and round out the flutes. As the irons unlike that of tinsel. In boiling water the
cool very rapidly, two or three must be kept shreds do not entirelydissolve, but in most
heated, placing them on the ironing-stoveor cases a copious deposit LiUs to the bottom of
in the fire ; use them of about the same degree the glass. The smell of the hot infusion is like
of heat as ordinaryirons. that of glue,and therefore disagreeable. The
GAUZE. .An extremely light and
" parent
trans- moistened filaments or the solution of gelatine
fabric of silk,very loosely woven, the usuallyexhibit a strong acid reaction to test-
threads being all at some distance from each paper ; this, in some cases, is due to the sub-
stances
other. Common gauze is cotton, plain,striped, used in bleaching it,and is not necessarily
or figured, and can be gotten from a yard to two indicative of anything deleterious.
yards wide. In the best kind the figureis formed GENTIAN. An herb growing wild in the "
of silk ; a sort with flowers of gold is brought Alps, Apennines, and Pyrenees, and represented
from China. Lisse Gauze, is a plainbut superior by one or two species in the United
kind. Craped Lisse Gauze is crimped or craped. States. The root is much employed in medicine.
Gossamer is a
very rich gauze used for veils ; It is cylindrical, ringed,and more or less
it is four times as thick and is sold in a dried state, in pieces
strong as the com-
mon branched ; and
gauze, though nearly as open in its te.K- varying from a few inches to more than a foot
ture. It may be had four and five quarters in length, and from half an inch to two inches
wide. in thickness.
GELATINE, (Cooper's Isinglass and Gentian is an excellent tonic bitter, and not
Gelatine.) " This is made from the sinews of being astringent,is often used in diseases of
the feet of calves and cattle. They pass the digestiveorgans, in cases of general debil-
ity,
through a tedious process of preparation for and as a febrifuge. It can be administered
some months. In the last process, before in the form of an infusion, an extract, or a ture
tinc-
melting,they are transferred every day, for " the two latter are sold in the drug-stores.
nearlytwo weeks, from one vat of clean water Only small quantitiesof the infusion should be
16
GERMAN STUDENT LAMP 243
half each of holdingit above the holder X that any ofl

a pint of vinegar with an ounce so
alum and cream of tartar; add to this a pintof which may escape drops into this holder ; re-
place
the mixture, it in the holder X. To put the wick.

boilingwater, dip the plate into on
and rub it dry.
take off the chimney-holder F, take out the

C,
cylinder take out the smallest cylinderD,
German Student {or St. Germain).

Lamp
" This favoritereally e.xcellent lamp is
and
constructed on the same principleas the Ar-
gand Lamp. {See Argand). Its peculiarity
is that the fountain of oil (A)., is placed on
the side of the centre piece higher up than the
wick with a self-acting valve H, by which the
reservoir X is fed from it. For study,sevvJing,
or any work requiringa concentrated lightthis
lamp is unequalled. It gives a very soft, brilliant
and steady light, and, with ordinary care,
will emit neither smell nor smoke. To fillthe
lamp take out the holder, A, invert it and pour
in the oil tillit reaches the valve H ; then pull
tie the wickat the base of Cylinder D, then re-

place
cylinderD in the largeone C, taking

the
care to push it down as far as the point E.
Replace everythingas before, the large cylin-
der
C having the brass catches G up, and the
ring E down ; To raise the wick turn the
up the valve by means of the wire B, invert it, chimney-holder.
"244 GHERKIN GINGER
The wick should be trimmed regularly.If Put them in a stew-pan with a small quantityof
a crust has formed, do not disturb it,but only water, season with onion, sweet herbs, a very
remove any little pointor unevenness that may small piece of mace, salt and pepper, and stew
occur; do not use the scissors unless the wick, slowly for i-wo or three hours. Before serving
through uneven draft, should have coaled or give them one boil with a teacupfulof cream,
charred unevenly. By this method you will and a tablespoonfulof butter rubbed in a tea-
have an even flame, and the wick will last mucli spoonful of flour.
longer than when cut frequently. If your GIDDINESS. {See Vertigo.)
lamp should make a humming noise, which is GILLIFLOWER. The annual varieties of "
caused by the shank of the chimney being of the Gilliflower are very pretty summer ing
bloom-
plants. The seeds should be sown in a
the wrong length,raise the chimney slightly,
or change it for one with a longer shank. hot-bed in April,and when the frost is well out
Use kerosene or spirits in placeof water for of the ground, transplant them to the den.
gar-
cleaning chimneys. The brass part of the Select a showery day ; or transplant
lamp may be cleaned with Vienna lime and after nightfall, water freely,and protect from
kerosene, and polished with rouge. the sun next day. The removal must be made
Some lamps are made to burn sperm, lard, very carefully, for they bear it poorly,owing to
or olive oils. Those made for heavy oils will their long,fibreless roots. The flowers are
not burn kerosene, and vice versa. A kero-
sene white, purple,red, and yellow all summer.
lamp, with one-twelfth or one-eighthof a GILT FRAMES. To protect from flies. "
heavier oil mi.xed with kerosene, is all that can (See Frames.)
be desired. GIMP. A kind
" of silk,woollen, or cotton
GHERKIN. " A very small species of the twist,often with a metallic wire, or sometimes
cucumber " it is sometimes called "Jamaica a coarse thread, running through it. It comes
cucumber." The fruit is oval in shape, and of of various widths, woven in a variety of pat-
terns
size of and colors,and is much used ming
trim-
a lightgreen color,about the a common as a
egg-plum, and thickly covered on the outside for dresses, furniture,etc. The worsted
with prominent flesh species or prickles.When is the most durable, but the silk is the
cut its smell is like that of a cucumber, and it is richest.
very full of small seeds. Gherkins are used GIN. An ardent spirit,formerly made by
"
only for pickles,and for this purpose are excellent. fermenting juniper berries, but now produced
They are not much cultivated here, but chieflyfrom corn, wheat, barley,or some other
generally be found in the markets in grain. Hollands is a variety of corn spirit,
may
August and September. The method of rais-
ing flavored with juniper berries ; and English
them is the same in all respects as that for gin consists generally of plain corn spirit
raisingcucumbers. (See Pickles.) flavored with oil of turpentine and a small
GIBLETS. These "
include the heads, neck, quantity of other substances. American gin
gizzards,livers, legs, and ends of wings of varies in flavor with every distiller. Probably
chickens, ducks, geese, turkeys,and other birds, nothing used as a food by man is liable to
tame or wild. They are used for stewing,fricassee, greater and more injuriousadulterations than
soups, pot-pie,and gravies. Prepare gin ; and the difficulty of gettingit free from
them thus : After
"
carefully plucking and any poisonous drug should induce every one to
singeingthose that are covered with skin, cut abstain from its use.
off the beak, take out the eyes, and splitthe Julep (Gin). Take one gillof gin,half a gill "
head in two ; cut the neck into not less than of maraschino, four sprigs of mint, and one
three pieces; chop the wings across in two ; pint of pounded ice ; shake together,sweeten
skin the feet, by scalding, and cut off the with a spoonful of sugar, and as the ice melts,
claws ; cut the heart in two ; cut the gizzard, drink the julepwith a straw.
after skinning and cleaning,into four pieces; GINGER. The ginger of commerce " is the
leave the liver as it is. Place them in a bowl root of a plant (the Zingiber officinale) which is
or pan, pour boilingwater and a little salt on cultivated in Asia, Africa,and the tropical parts
them, let them stand five or six minutes, then of America, the largest supply being furnished
wash and drain them, and they will be ready by the West Indies. There are two kinds
for cooking. (See Pies, and Soups.) of ginger,but the difference consists chieflyin
Fricasseed Giblets. Put a piece of butter
"
the mode of preparing it. White ginger is composed
or lard in a stew-pan, and set it on a good fire ; of the best pieces, from which the outer
when melted, sprinkle into it,little by little, a skin has been strippedoff; they are then well
teaspoonful of flour ; stir together,and when washed and dried in the sun : it breaks with a
of a brownish color add a gillof broth, the fibrous fracture, and is the strongest and best
same quantityof warm water, a sprig of parsley, flavored. Black ginger is an inferior kind,
a pinch of grated nutmeg, two small which is only scalded before being dried.
onions, salt and pepper, and lastlythe giblets.Preserved _"^z"(^(.'rcomes from the West Indies.
Cook for about two hours. Dish the pieces, It is made by scaldingthe roots when they are
strain the sauce, mix with the yolk of an egg young and full of sap ; then peeling them in
well-beaten,and pour it over the giblets ; then cold water, and putting them into jars with a
serve. rich syrup, in which state we receive them. It
Stewed Giblets. "
Prepare them as above. should be chosen of a high yellow color with a

GINGHAM GLADIOLUS 245
little transparency ; that wliich is darlc-color- is woven with threads all of Uie same color.
ed, fibrous,and stringyis not good. Gingham is generallya yard wide.
Ginger is one of tlie most agreeable and GLADIOLUS." This has of late years be-
come
wholesome of spices; it is to the
stimulating the chief favorite among the bulbous
digestiveorgans, and less hurtful than
much plants, and a few at least of its numberless
pepper. As a medicine it is
higlily useful, and varieties should find a placein every garden. It
an essence or essential oil of ginger is prepared has become a regular"florist's flower," and
as a more convenient mode of administeringit. good varieties can be purchased at from $1.50
Ground ginger is frequently adulterated with to $3.00 per dozen. To grow the bulbs in perfection
wheat flour, potato flour,sago, cayenne pepper, they should be planted in a sandy loam,
and turmeric powder, none of which are cial
prejudi- enriched with peat and leaf-mould ; a mixture
to health,but which detract greatlyfrom its of one-half loam, one-quarter peat, and one-
usefulness as a spice. It is best to buy it in quarter leaf-mould will prove the best soil. If
the roots, and prepare it for use at home. strong manures are used, they cause the colors
(See Cake, and Cordial.) of the flowers to run into each other, and give
Essence of Gin. Mix"
four ounces of pow-
dered them a muddy appearance. They may be
ginger with a quart of gin; let it stand planted in the open air during April or May.
ten days,shaking it up every day. This is an Plant in groups or singly;groups of three or
excellent stomachic, relievingflatulence,and five is the prettiest They should be set
way.
aiding slow digestion. Dose : A teaspoonful from two to four inches deep, according to the
in a glass of cold water. size of the bulbs. As they
grow up they should
Ginger-pop." Put into an earthen pot two be tied to a lightstake, three to four feet long,
pounds of loaf sugar, two ounces of cream tar,
tar- which should be set when the bulbs are planted.
two ounces of best ginger bruised, and two Gladioli show to excellent advantage when
lemons cut into slices. Pour over them three planted around rose bushes or large shrubs ;
gallonsof boilingwater; when lukewarm, toast they bloom late in the season when most other
a slice of bread, spread it thickly with yeast, flowers are passed, and if properlytrained
duce
pro-
and put it into the liquor; mix with it also a charming effect. They are also very
the whites of two eggs and their crushed nice plantsfor house culture; six or eightbulbs
shells. Let it stand till next morning ; then can be grown in a twelve inch pot, and each
strain and bottle. It will be ready for use in kind tied to a thin stake. They will bloom
three or four days. finely. If the stalks are cut off for vases or
Mock Ginger. "

Boil, as if for the table, bouquets,they will continue to bloom for a week
small, tender, white carrots ; scrape them until or two, sending forth fresh flowers daily.
free from all spots, and take out the hearts. Steep The gladiolusmay be propagated by seed ;
them in water, changing it every day, until the sowing should be in the fall,as soon as the
all vegetable flavor has left them. To every seeds are gathered,or in February, March, or
pound of carrot so prepared add one quart of April,in peaty soil,in a frame covered with
water, two pounds of loaf sugar, two ounces of glass to exclude the frost,or in pots or pans,
whole ginger,and the shred rind of a lemon well.
drained. The seeds should be barely
Boil for a quarter of an hour every day, until covered. The young bulbs require the same
the carrots clear; and, when nearly done, add attention as the older plants,but as they do not
red pepper to taste. This will be found equal bloom until the third summer, it is more venient
con-
to West India preserved ginger. and satisfactoryas a generalthing to

Wine (Ginger). Ta/t^ .-Water, i gall;loaf buy the bulbs of the florist. They increase
"
sugar, 3 lbs; ginger,i oz; raisins % 'b ; one very rapidly; from one bulb, two or three will
lemon, and one orange ; isinglass, I oz ; yeast, spring.
I tablespoonful. The gladioluswill not survive our northern
Boil the sugar and water a quarter of an winters, and must always be kept in a cool dry
hour, then take a little of it to boil with the place. When the frost has killed the leaves,
ginger and peel of the lemon and orange for one dig up the bulbs, dry them in the sun, cut off
hour. When nearly cold, mix the two together, the leaves an inch from the stem, and put the
and put in the juice of the orange and bulbs in a paper bag. Kept in a frost-proof
lemon, with one ounce of isinglass and a table- cellar,they will retain all their life, and may be
spoonful of yeast. Lastly,after twenty-four planted out in the spring as soon as the frost is
hours, pour the whole into a small cask, let it out of the ground. There are three species,
remain six weeks, then rack carefully ; let it however, (G. Bvântinitm, Covnnintcs,
and Ro-
remain another month, and bottle. This is an seus,) which are tolerablyhardy, and if once
excellent reeeipt. planted in the open border will flower well year
GINGER BEER. {See Beer.) after year with little attention. Bulbs of these
GINGERBREAD. {See Cake.) varieties should be planted in November, and
GINGHAM.^ "
A thin cotton fabric, general-
ly need no protection ; though they must be planted
of a check pattern, which is produced, not by deep enough to escape severe frosts and to
dyeing or stamping tlie manufactured material, avoid being thawed out of the ground.
but by interweaving the colored threads. There The varieties of the gladiolusare almost
are various kinds and qualitiesof gingham, numberless and nearly all are worthy of cultivation.
bearingdifferent names ; umbrella gingham
" "
Long hsts are given in the florists'
246 GLASSWARE GLUE
catalogues,and these may be consulted ; but water, and with a paste-brushlay it on the meat,
Mr. Rand that for a dozen choice upon which it will form a sort of clear varnish.
suggests
varieties should choose : Surprise,clear red; 1 n consequence of the very great reduction which
one
it undergoes, salt should be added it spar-
Lord Campbell,splendidyellow ; Viilcain,dark to ingly
scarlet; Plcuton, clear red, shading to pure when it is made. Any kind of stock may
wliite ; Celine, rosy white, with amaranthine be boiled down to glaze; but unless itbe strong,
lines ; Ophir, straw color, mottled with purple, a pint will afford but a spoonfulor two : a small
La Quintaine peach cherry; Raphael, deep quantity of it,however, is generallysufficient,
vivid unless a large repast is to be served. Two
cherry, lighted with white; Rembrandt, or
The
scarlet; Isolinc, white, shading to pink ; Jeanne three layersmust be given to each joint.
d'Arc,pnre white, rose-tipped petals;Princess glaze,when cold, becoming a jelly, gives a rich
ClothiUie,rose,with cherrymarkings ; and Count and savory appearance to the articles which it
de Morny, deep, cherry crimson, with white envelops.

lines. For the same number of cheaper sorts GLAZING. The glazefor meats is made as "
he recommends : Penelope^rosy whits ; Goliah, above. A beaten egg, or syrup, or jelly,

or egg
Aristotle, marbled with red;
rose cherry; rose,
Empress white, marked with palepink; Jatiire
cherry with white; Nemesis, cherry, clouded
with white ; Hebe, clear rose ; Fanny Rouget,
carmine and flesh color ; Sulphurcus, sulphur
yellow; Archimides, rosy red; Vesta, pure
white with purple lines ; and Don Juan, deep
red, with faint white lines. The following,he
says, should collection, however
be in every
small : Count Poussin, Brcuchley-
de Morny, La
ensis, I 'esta,Penlope, Hebe, P teuton, Calypso,
Vulcain, Madame de Vatry.
GLANDERS. (.S^^-^Horse.)
Glazing Pot.
GLASS is commonly
"
Glassclassified as
follows: bottle glass,window glass,plateglass,

flint glass,crystal, strass, enamel. The cipal
prin-
and etc., is used to glazecakes,and pas-
sugar, try.
Gla::ingis done with a brush or with
ingredientsare silica, lime, soda, potash,
and oxide of lead; and the various kinds are
feathers ; dip the brush into the
egg or jelly
and spread it on the cake or other objectas di-
rected
made by varying the ingredients and their
in the different receipts. It is also done
proportions. The coloring matters are lic
metal-
oxides. Many different substances will
attack one or another of the substances in
glass,and in time change its color or texture.
Glass that loses its polish when heated will be
affectedby acids. Attempts have been made to
Glazing Brus'a.
produce a glasswhich will not break; but thus
far the only result is a glass which stands
powdered
by sifting cakes which
heavy blows so long as it is tree from scratches sugar on are
and bruises. If the minutest corner be broken, put back into the oven for a short time " tillthe
the whole instantlyflies into fragments. sugar is melted.
Blue Glass There is just now a furor about GLOVES. Light kid gloves may be cleaned
"
blue glass as a promoter of health. It is by rubbing them thoroughlywith magnesia,moist

claimed that it intercepts certain rays of the bread, or India rubber; Indian meal is also
sunlight,and transmits others. But it remains good. Or, lay them on a clean towel, rub
to be proved that this is of any benefit to ani-mal them with a piece of flannel dipped in hot,
strong lather of white till the dirt is
or vegetable life. soap,
To Clean Cut Glass Wash it in warm removed, using as little water as possible.
Hang them at distance from the fire to
water, and let it dry thoroughly; then polish up a
with a soft brush and prepared chalk. dry gradually,and after they are quitedry,pull
the shrivels and stretch them the hand.
GLAZE. "
This is merely strong, clear gravy out on
or animal jellyboiled down to the consistency they cannot be cleaned,

If so badly soiled that
of thin cream ; but this reduction must be care-

fully sew up the tops of the gloves
and rub them
be with dipped in a decoction of saf-
fron
managed that the glazemay brought to over a sponge
the proper point without being burned ; it must and water. The gloveswill be yellow or
be attentivelywatched, and stirred without being brown, according to the strengthof the decoction.
quittedfor a moment from the time of its (See Cleaning and Dyeing.)
beginning to thicken ; when it has reached the GLUE. A common substance for cementing, "
proper degree of boiling,it will jellyin dropping made of the skins and gelatinousparts of animals,
from the spoon, like preserves, and should then boiled to a thick jelly, and then formed
be poured out immediately, or it will burn. into a solid mass by spreading it out in thin
When wanted for use, melt it gentlyby placing layersupon a net and drying it until it is quite
the vessel which contains it in a pan of boilingIhard,iu which state it is sold. Good glueis of
GLYCERINE GOLD-FISH 247
a lightbrown color,semi-transparent, and free is not inflammatory or malignant in char-

acter,
from waves or cloudy lines. When desired for is freefrom pain,and generally of the
use it should be broken into small pieces and natural color of the skin. At first the tumor is
placedin a vessel containingsufficient water to soft and but
el.astic, as it increases in .size it
cover it,in which it will soften and swell ; then becomes hard and firm. Its size sometimes
set this vessel into another one containing becomes so great as not only to be a serious
water in which are placed a few pebbles or nails inconvenience, but even to impede respiration
to prevent the bottoms of the two vessels from and obstruct the voice. Goitre is endemic or
coming in contact ; set this over the fire,and common regionsof the world, such as
in certain
when the glue is dissolved and has boiled a few Switzerland, Savoy, and the Tyrol, in Europe,
minutes, it is ready for use. It must be kept hot and certain portions of the Andes and J-Iima-
while using it. layas; but to what peculiarity of these regions
GLYCERINE. When " an alkali is added to it is owing is
very uncertain, though it is generally
oils and fats, the fattyacids combine with the attributed to a calcareous impregnation
alkali and form soaps. At the same time gly-cerine of the water. It also occurs hereditarily, pendent
inde-
is formed ; easilysoluble in water or hol,
alco- of endemic influence. It is much
it has scarcely any perceptiblesmell, and more common among females than males, and
only a sweet, and rather insipidtaste. It forms usuallyoccurs about the age of puberty.
a moist and pleasant covering for the skin in Treatment. Iodine is the great remedy for
"
Its healing,as well as pro- this disease, either administered internallyin

many of its diseases. tective,
propertiesrender it peculiarly applicable small doses for a long time, or applied externally
as a dressingfor bruised or excoriated surfaces, in the form of an ointment or of the tinc-

ture
such as burns or scalds, to which it may be ap-plied painted over it every night.
with a camel's hair brush. Where there GOLD-FISH. The " extreme elegance of
is harshness, dryness, or a scurfy state of the form of gold-fish, the splendor of their scaly
skin, a lotion composed of one part glycerinecovering,the ease and agilityof their movements,
to fifteen parts of plain water, or elder-fiower and the facility with which they may be
water, is very serviceable. Glycerine soap is kept alive in very small vessels, render them
also excellent for all these purposes ; and a
very popular household pets. Though the fish
sah'e for chapped hands, cracked lips, etc., may are seen to best advantage when kept in glass
be made as follows ; dissolve one ounce of globes, yet these globes are very unsuitable
powdered borax in one ounce of rose-water, dwellings for them. Fish require abundance
and add half an ounce of glycerine; melt one of air ; and scarcely any other vessel than a
drachm of spermaceti in the same quantityof globul.ar one contains so much water with so
olive oil and ten drachms of pure lard ; add little exposure to the air. They also require
the latter to the former mixture little by little, shade when they feel the want of it ; and it
stirringall the time, and continuing to do so need scarcelybe said that all day long a glass
until nearlycold. globe is in a blaze of light. Further, the water
In deafness and other affections of the ear in a globe must be changed daily; consequently
glycerinehas also been found serviceable. In the fish must be lifted out either by the hand
many cases of dysentery it is often tered
adminis- or a small net, and it is utterlyimpossibleto
both as a medicine and as an emetic ; for handle these delicate creatures without injur-
ing
the former mix twelve drachms of glycerine in them at one time or another. Where
three ounces of orange-flowerwater and three there can be a contrivance made for lettingin
ounces of plainwater : dose, two tablespoon- a flow of water, be it ever so small, say a drop a
fuls every hour ; for the latter,add one ounce minute, in and out of the vessel containing the
of glycerineto five ounces of a decoction of fish,the water will not require to be changed ;
bran or linseed,and take twice a day. and a small water plant,say the very curious
GOAT-FLESH. This is
"
very commonly valUsneria spiralis, would afford the required

eaten in Switzerland and other mountainous shade. But as a globe is always the most lar
popu-
parts of the world ; but though occasionally domicile for these fish,we may give a few
found in our markets can scarcelybe reckoned directions as to how they should be treated in
among the articles of food used generally in this it. When purchasing a globe,select as wide-
country. In its general characters, goat-fleshmouthed a one as can be had, and subse-quently
resembles mutton, but it is harder and tougher never fillit more than three-fourths full
and has a stronger flavor, so that it is seldom of water; by these means will secure as
you
preferredto it. According to Dr. Smith, however, much air for the fish as is possible under the
it is much more nutritious than mutton, circumstances. Keep the globe also in the
far as nitrogenous or flesh-forming elements lettingit be
so most airy part of the room, never
are concerned, but is inferior in the carbonaceous in the sun or near the fire. Change the water
or fat forming elements. The flesh of the daily,and handle the fish tenderlyin doing so.
kid is more esteemed than that of the goat ; Never give the fish any food ; all they require
it has a flavor not unlike that of venison. Cook when in a globe is plenty of fresh water and
in the same lamb.
way as mutton or fresh air they will derive sufficient nutriment
"
GOITRE. An "
enlargement of the thyroid from the animalcute contained in the water.

gland, occasioning a swelling of the throat, Many gold-fish are killed by having bread given
"which frequently attains a very largesize. but the uneaten
It to them. They eat it eagerly,
248 GOLD-LACE GOOSEBERRY
crumbs immediately turn sour and deteriorate and nicelydrawn, as it will make a saving of
the water to an extent which makes it unfit to nearly two pounds in weight. The bills and
sustain life. feet are red when the goose Isold,yellow when
Two diseases,being the most frequent,may young ; fresh killed,the feet are pliable, stiff
be pointed out as the ones to which gold-fishwhen too long kept.
are most fatally liable. Sometimes a fish seems IVild Geese are considered superior to the
less livelythan usual, and, on a close inspec-
tion, domestic for eating purposes, and the young
will have a sort of mealy look, and, in a are very fine. They are best in October,
day or two, this mealiness will turn out to be a November, and December; but are found in
parasitical fungus. There are several reputed the markets as late as January. Brant or Brent
remedies for this very mysterious disease, but geese have long been famous among wild fowl
there is absolutelynothing for it but to take the and are much sought after
fish,at the first appearance of the disease, and Roast Goose. Truss, stuff, baste, and "
throw it away, for it will not recover, and it roast e-xactly like Duck; but serve with apple
will only infect the others. We would, however, sauce. A specially nice way to roast is to begin
advise the inexperiencedgold-fish keeper, by basting with ateacupfulof cider; then, when
whenever a fish seems unhealthy,to place it by it begins to warm, dredge with flour; after-
itself for a few days : he will then see whether
the fungus makes its appearance ; if not, the
fish may recover, and be returned to the globe.
The other disease is apparentlyan affection of

the air-bladder, arising from being supplied
with too little air. When under the influence
of this disease, the fish swims sideways,with

its body bent as if its back were broken, and in
Goose for Roasting.
a short time dies. Whenever these symptoms
are observed, the fish should be placed in a
large tub of water, and a small stream wards baste with its own
of water fat and gravy, mixing
allowed to drop into it. The water, through with the cider. The roasting of a full-grown
dropping,becomes more aerated, and the fish, goose takes at least two hours ; and the nearer
thus receivingan abundant supply of air, will it draws to a close, the more assiduous must be
frequentlyrecover. the basting; the fatter the goose the more
GOLD-LACE, (to clean.) "

Burn some rock liberal may be the dredging with flour.
alum ; then powder very fine and sift
it it. Dip Green Geese are never stuffed. Season
a clean soft brush into the powdered alum and the inside with pepper and salt,and roast the
rub the gold-lacewith it very briskly; wards
after- goose at a brisk fire from fortyto fiftyminutes.
wipe it with clean soft flannel. Gold Serve it with good brown only.
a gravy
be brightened in the Stewed Goose. Take oval long
ob-
embroidery may same "
an or
manner. boiler,justbig enough to hold

goose. the
GOOSE. "
Among the best breeds of geese Cover the bottom with thin slices of bacon, and
for the table are the Bremen, Chinese, and lay the goose upon them ; surround it with a
African. Hybrids are also highly prized for calf's foot cut in pieces (thismay be omitted),
their superior size and flesh. Though greatly and season with cloves,onions, sliced carrots,
relished by some, the goose is seldom a favorite pepper, salt,and blades of mace ; pour over it
food, and is generally considered very poor a wineglassfulof brandy, one of white wine, a
eating. The flesh abounds in flavor,and is pintof broth, and a pintof water. Close the lid
said to be highlystimulatmg. When young it tightly,
and stew slowly for five or six hours.
is tender, but, in general,it is only adapted for This may be eaten either hot, with its paniments,
accom-
good stomachs
and powerful digestion,and or cold, with the gravy about it in
should sparinglyused by the sedentary or
be the shape of jelly.
the weak, and by persons subject to cutaneous GOOSEBERRY." This does not attain the
diseases. Its strong flavor is thought by some perfectionwith us which it reaches England,
in
to requiremollification by stuffing with
sage and but is nevertheless one of the pleasantestand
onions, while others relish it only when this is most useful of our smaller fruits. The berries
not demanded. The
goose is reck-
oned fat of the are acid and at the same time sweet, and have
peculiarlysubtle, penetrating,and rpsolv- peculiarlybland and grateful flavor. Whena
ent, and is usuallypreserved for domestic ripethey form an excellent dessert eaten with
plication.
ap-
The average weight of the large sugar, but they are used chieflyin making pies,
kind of geese is from nine to fifteen pounds, tarts, sauces, preserves, etc. There are a great
and instances have been known of their ing

weigh- number of varieties of the gooseberry, but the
thirtypounds duly fattened ; but the red, yellow,green, and white, and those
when of a
smaller breeds are preferable for the table. medium size and free from mould are tlic best.
Geese are called green until they are three or They make their appearance in our markets
four months old, and these are something of a from the South earlyin May and continue until
delicacy. about the ist of August.
In purchasing geese, select those which are Gooseberries may be propagated by layers
fresh and fat,with the head and gibletscut off. and cuttings; they should be grown in a rich
GOURD GOUT 249
but not wet soil. They are best if kept free used like cucumbers
for pickling, ; as it grows
from suckers and trained like trees. One third old the shell or rind becomes hard, light,and
of the old wood should be trimmed every strong, and makes excellent water-dippers,
away
autumn. (See Compotes, JA^r, Jelly, Pies, buckets, etc., etc.
Preserves and Sauces.) GOUT. "

A painful disease of the joints,
Champagne (Gooseberry). -Gather "
the generallyof the feet and hands, and especially
red just turning, and
when of the great toes. It
mostly in persons
gooseberries occurs
jiroportion
them ofin the advanced in life and
indulge freelyin thewho
pour cold water over
three quarts of water to one gallonof fruit ; let pleasuresof the table,and is hereditary. A fit
this stand a week, stirring every day, and bruis-
ing of the gout is generally preceded by indiges-
tion,
the berries till they are thoroughlymashed ; drowsiness, eructation, a slightheadache,
then strain through a sieve, and add to every and sometimes vomiting. The appetiteis often
gallon of liquor four pounds of moist sugar ; remarkably keen a day or two before the fit, and
let the fermentation proceed for two or three there is a slight pain in passing urine, and
days ; then pass through a flannel bag into the frequentlyan involuntary shedding of tears.
cask, leaving the latter open till fermentation Sometimes these symptoms are much more
subsides ; add to every five gallons of wine violent, especiallyupon the approach of the fit;
half an ounce of isinglass dissolved in a little of and it has been observed that as is the fever
the wine, and close the cask. If the pagne
cham- which ushers gout so will the fit be ; if
in the
is desired to be strong, add, before the fever be short and sharp, the fit will be so
closingthe cask, a bottle or two of brandy ; but likewise; if it be feeble, long and lingering,
it will be brisk and agreeable without. It such will the fit be also. The regular gout
should remain twelve months in the cask before
generallymakes its attack in the spring or the
bottling. beginning of winter, in the following manner:
Dried Gooseberries. To "
seven pounds At some time during the night the patientis
of gooseberries add a pound and a half of seized with a pain in his great toe, or occasionally
powdered sugar, which must be strewed over in the heel, or ankle, or calf of the leg.
them in the preserving-kettle. Let them remain This pain is accompanied with a sensation as
over a slow fire till they begin to break, and if cold water were poured upon the part, which
then remove them. Repeat this process for is succeeded by a shivering with some degree
two or three days ; then take the gooseberries of fever. Afterwards the pain increases, and
from the syrup and spread them* out on sieves settlingamong the small bones of the foot, the
near the fire to dry. The syrup may be used patient feels as if the part were stretched,
for other preserves. When the gooseberries burnt, squeezed, gnawed, or torn in pieces.
are quite;Llry, store them in tin boxes on layers The part at length becomes so exquisitelysen- sitive
of paper. They will keep in this way all winter, that the patient cannot bear to have it
and may be used for pies,tarts, etc. touched, or even to suffer any one to walk
Wine (Gooseberry). L "Ttiie .--Gooseber-
ries across the room. This torture usuallylasts for
; sugar ; Malaga raisins ; brandy. twenty-fourhours from the coming on of the fit;
Take ripe gooseberries, mash them well, the patientthen becomes easier, and the part
and put them into a tub allowing for each begins to swell, appears red, and is covered with
quart a quart of water ; let them stand all night, a slightmoisture. Towards morning he drops
then strain them through a sieve, and press asleeps,and generallyfalls into a gentle sweat.
them This terminates the first paroxysm, number
with the hand. To every gallonput three a
pounds of moist sugar. Let it stand two days, of which constitute a fit of the gout, which is
and then put it into a cask with one pound of longer or shorter according to the patient'sage,
Malaga raisins to each gallonof liquor,and a strength,the season of the year, and the disposition
little brandy ; let it remain in the barrel three or of the body to the disease. The ysms,
parox-
four months, or tillfine ; then bottle it. however, generallygrow milder every day,
11. Trt/^v .--Gooseberries,36 lbs; boilingwater, till at length the disease is carried off by perspiration,
3 galls; sugar, 1 2 lbs. urine, and other evacuations. In
To thii-ty-si.x pounds of ripe fruit add three some patientsthis happens in a few days ; in
gallonsof boiling water; let it stand twenty- others, it requiresweeks, and in some, months
fo'.'.r hours, then strain off; add twelve pounds to complete the fit. When the fit is over, the system
of good brown sugar, stir and skim occasionally is relieved, and the patient feels,both in
for twenty-four hours more, and then put it mind and body, better than before the attack.
into the cask to ferment. It will be ready to At first a fit of gout occurs only once in
bottle in four months. two or three years ; but by degrees they become
GOSSAMER. (See Gauze.^ more and more frequent, more severe,
GOURD. "The gourd family is a large one, and of longer duration. In its progress various
embracing the pumpkin, squash, etc. ; but the parts of the body become affected and trans- lations
name is usually applied only to the common take place from one joint or limb to
gourd, or calabash. It is a creeping vine, another, and after frequent attacks, the joints
rather ornamental in appearance, and grows lose their strength and flexibility, and become
luxuriantlywherever planted and without so stiff as to be deprived of all motion. As the
any
attention. Plant the seeds in the earlySpring. fits become more frequent and severe, so the
The fruit when very young and tender can be constitutional derangements become more mark-
GRAFTING GRAPES 251
"Whip-grafting may be emploj'ed for large off with a knife, and the whole ready for the
stocks, as shown by the following cut. In application of the wa,x.
order that the line o"^separation between the "
Whip-grafting is particularly applicableto
bark and wood may coincide in both, the graft small stocks, or where the graft and stock are
must be placed at one side of the large stock, nearly all equal size; and cleft-grafting to
a, sloped and tongued for the receptionof the stocks considerably largertlian the
graft,b, their union being representedby c. scion. In all cases, where the stock
is in any degree larger,the graft
must be placed toward one side,
so that the line between the bark
and maywood
exactlycoincide at
one point at least in both, as in the
Fig. 9- cross-section of cleft-grafting,
Fig.9.
"
graftingthe peach which, from its large
In
pith and spongy wood, scarcelyever succeeds
as commonly performed, it is found advantage-
ous,
in selectingthe graftsto leave a quarter
of an inch of the more compact two years'
wood at the lower e.xtremity.
With the plum and cherry,success is much
more certain very early in spring,before the
buds commence swelling,or even before the
snow is off the ground. Apples and
pears may
be graftedlater,and if the scions have been kept
in good condition in a dormant state, they will
mostly grow if inserted even after the trees are
in leaf.
"
After a graftis inserted,and as soon as the
tree commences growth, the buds on the stock
must be rubbed off in order to throw the rising
sap into the scion. If large trees are grafted,
the buds need only rubbing off the branch
which holds it."
"
Grafts
usuallycut during the latter part
are
of winter
early in spring. They may be pre-
or served
out-of-doors safelyif buried in moder-
ately
moist earth by placingthem in a box open
To facilitatethe wrapping of the wax-plaster, downwards, and buried on a dry spot, being
one side and the upper point of the stock are kept from contact with the earth by sticks
pared off with a knife, before the two are join-
ed, across the box. They may be jjreservedin a
as shown by the dotted line. This is a cellar in a box of damp powdered moss. dust
Saw-
good mode of grafting any stocks not over answers the same purpose if not in large
three-fourths of an inch in diameter, in the nur-
sery quantitiesso as to become heated.
row. GRAPES. "
Grapes may be raised from
either cuttings or seeds ; the former is much
the best way. Select the cuttings in the tumn
au-
from the
well-ripenedwood of the former
year, and take five joints for each ; bury
them tillApril,then soak them for some hours
and set them out aslant,so that all the eyes
but one shall be covered. A gravellyor sandy
soil is best for grapes. A southern exposure
is best. Manure from the stable is more likely
to do harm than good ; the best fertilizer is
some old bones sunk into the soil near the
roots. Prune the vines the first year so as to
leave only two main branches, pinching off all
other shoots as fast as they In vember
No-
appear.
cut off all of these two branches except
four joints. The second year, in the spring,
loosen the earth around the roots, and allow
Fig. 6 shows a stock cut off for ing,
cleft-graft-
only branches
two
grow, and every monthto
with the uprightcleft separated by an iron pinch off all side shoots ; if they are very
or steel wedge, ready for the graft; Fig. 7, the strong take off only a part and prune off the
graftcut wedge-form to tit it ; and Fig. 8 the rest in the fall. In November cut off all the
graftin its placeafter the wedge has been drawn,
with- two main stems except eightjoints. After the
the projecting
angleof the stock sloped second year no more pruning is needed except
252 GRAPE GRAVY
to reduce the side shoots for the purpose of to each gallon three pounds of lump
sugar.
increasing the fruit. There are several species Let it ferment in a cool place,and when mentation
fer-
of the native hardy grape, of which the Isa-
bella ceases stop it up tight. In six
is the most popular. The Calaiuba ranks months it will be fit to bottle.
very high,as do the Concord, Diana, Clinton, II. Pick the grapes from the stems and break
Delaware, etc. them slightlywith the hand. Allow fifteen
Grapes ripen,according to locality,
from the pounds of them to each
gallon of water ; let
1st of
September until November, and, when them stand for three
days, then press them
carefullykept,a month or two longer. We and draw off the liquor. Add two pounds of
have also the luscious foreigngrapes, raised insugar to each gallonof the juiceand water, and
hot and cold graperies fromApril until De- !put into a cask
cember,
and ferment. Examine it care-
fully
among which are the Black

Hamburgh, once a week, and when fermentation
White Muscat, White Sweetwater, Tokay, etc. has nearly ceased rack it off. Bung it down
The Syrian, a white species,produces the close for six months, and it will then be fit
largestclusters. The White Malayan, of foreign either to drink or to bottle.
growth, is found throughout the winter in GRATE. Whenever coal is used as a fuel,
"
grocery stores where imported fruits are kept. grates are an essential part of the fire-place,
Fox wild grapes abundant from the mid-
dle and, next to the wood fire they furnish
or are by far
of August to November; they are round the healthiest means of warming a room. They
and soft, with a pleasant,tart taste, and are however, the most
are, expensive fires that can
used for pies, preserves, etc. be had, and this is largelyowing to the fact
Grapes may be kept fresh for winter use in that the grate is constructed on wrong ples.
princi-
the following manner: Pick the bunches only It is nearlyalways too shallow seldom "
on a warm day, and place them in a cool, shady more than two bars in height and too deep "
place for at least three days ; then pack from front to rear, so that in order to warm
them in paper bo.\cs that will hold about the room much
ten as as possiblethe coal has to
pounds each. Between each layer of grapes be piledon in a large heap, only the front part
placea single thickness of newspaper ; the of which sends heat into the room the greater "
boxes should not contain more than three ers portionof that which is consumed
lay- at the back
in thickness. Then
place in a cool, dry merely heating the grate and chimney. A high
room not in the cellar, for the comparative
"
grate, with four or five narrow bars in front,

"dampness there will cause mold and decay. A and a depth from front to rear of from five to
few fine clusters for
specialtable purposes may six inches at the top and from three to four at
be preserved by cutting the bunches late in the bottom, with a sloping back of fire-brick,
the season, but in good condition and on a though less elegant,would be infinitely more
economical than the ordinary grate. Its advantages

are that it would give a large front
area of burning coal without any superfluous
consumption of fuel behind, and that the ashes
and cinders cleared out of the lowest bars
could be thrown in the top of the grate, and,
having to pass through the whole extent of the
fire again,would be mostly consumed, leaving
nothing but a little dust behind. Bituminous
coal is pleasantestto burn in grates, but where
it is used the flue should be nearly as deep as
the and the bars of the grate should
grate itself,
be round and not close together.
The best grates is dead wrought
material for
iron. polished steel bars, besides
The being
hard to keep in order, are objectionable, be-
cause
bright surfaces, while they reflect heat
well, throw it off by radiation very imperfectly.
Grapes Preserved Fresh.
See Chimney.
GRAVY. In any household, gravies are
"
usuallyrequiredonly in moderation and a clev-

er
piece of the vine. Wax one end of the stem
cook can always manage to supply at trifling
and put the other through a cork into a vial of
water containing a layer of charcoal ; make
the cork around the vine tight with beeswax ;
then place the whole in a cool room with an
even temperature. {See Jelly, and serves.)

Pre-
Wine (Grape). " I. Bruise the grapes, which

should be
perfectlyripe. To each gallon of Gravy Kettle.
grapes put a gallon of water, and let the whole
stand a week without stirring.At the end of cost all that is generally needed for plainfam-
ily
that time draw off the liquor carefully, and put dinners. But, however small the quantities
GRAVY GREASE-SPOTS 253
in which they arc made, their quality should ham ; simmer till rich, and keep it in a cold,
be particularly attended to, and they should be dry place. Do not take off the fat till about
well adapted in flavor to the dishes they arc to to lie used.
accompany. For some a high degree of savor Hasty Gravy. "

Chop up a pound of lean
is desirable ; but for fricassees and other meat, a small onion, a few slices of carrot and
dishes of delicate white meats this should be turnip, and a little thyme and parsley; put
avoided and a soft, smooth sauce of mild flavor these into a sauce-pan with lialf an ounce of
should be used in preference to any more butter, and stir them until they are slightly
of poultry,
with the browned ; add littlespice and pint of
piquant relish. The necks a a water ;
feetproperly skinned, a few herbs, a morsel of clear the gravy from scum, let it boil half an
ham or lean bacon, a bit of spice,and a few hour, and then strain it for use.
drops of mushroom catsup, will of selves

them- Kidney Gravy. "
Strip the skin and remove
suffice to make for the broils the fat from three fresh mutton kidneys ; slice
gravy
a
from which they are taken ; and if not wanted and flour them ; melt two ounces of butter in a
for this they should always be stewed deep sauce-pan, and put in the kidneys with an
purpose
down or thrown into a stock pot, for which the onion cut small and a teaspoonfulof fine herbs,
shank bones of beef or mutton and all trim-
mings stripped from the stalks. Keep these well
of meats should be reserved. No cle
parti- shaken over a small fire until nearly all the
of fat should ever be perceptibleupon gra-
vies moisture is dried up ; then pour pint of in a
when they are sent to table,and when it boiling water, add half a teaspoonful of salt
cannot be removed by skimming they should and little cayenne
a or black pepper, and let
be allowed to cool for it to congeal,
sufficiently the gravy boil gently for an hour and a half "
and be taken off at longer,if it be not rich and thick.

once. It may be Strain it cleared or
from such as have not been bypass- through a fine sieve, and take off the fat ; spice
ing thickened
them through a closelywoven cloth, which or catsup may be added at pleasure.
has been previously wetted with cold water. Poultry Gravy. A little good broth added "
For burnt sugar browning for gravies, see to half a dozen slices of lean ham, lightly
Caramel. This should always be kept on browned in a morsel of butter, with half a
hand. dozen corns of pepper and a sprig or two of
Bro'wn Gravy. Put fresh meat cut in small
"
parsley, and stewed for half an hour, will
piecesinto a sauce-pan ; season with salt and make excellent gravy of a common kind.
and a bit of butter, and heat it half an When there is no broth the neck of the
pepper
hour, till brown, stirringso that it shall not chicken must be stewed down to supply its
stick. Pour on (a pint for each
boilingwater place.
pound), simmer hours, and skim it well.
three Veal Gravy. I. Flour and frylightlyin a "
Settle and strain it, and set it aside for bit of butter two pounds of veal ; drain the
use thicken as need it with brown flour, meat well from the fat,and lay it into a small
; you
a teaspoonfulto half a pint. stew-pan; pour in a quart of boiling water;
Clear Gravy. " Slice beef thin; broil a part skim well, and add a little salt, a fried onion
of it over a quick fire,justenough to give color sliced,a carrot sliced,a small bunch of thyme
to the gravy, but not to dress it ; put that and and parsley,a blade of mace, and a few pepper
the raw part into a stew-pan with onions, a clove corns. Stew these gently for three hours, pass
or two, whole black peppers, berries of allspice,the gravythrough a sieve into a pan, and when
and a bunch of sweet herbs ; cover it with hot it is quite cold clear it entirelyof fat ; heat as
water, give it one boil,and skim it well two or much as is wanted for table,and if not ciently
suffi-
three times ; then cover it over, and simmer thick stir in some browned flour and a
tillquite strong. little catsup. Beef gravy may be made in the

Fish Gravy. " Skin two or three eels or some same way.
flounders; clean them well; cut them into n. Veal gravy may be made as directed for
small pieces,and put into a sauce-pan ; cover Clear Gravy, omitting the spice, herbs and
them with water, and add a little crust of flour.
bread toasted down, two (To Remove
blades from
of mace, whole GREASE-SPOTS. "
peppers, sweet herbs, Grease-spots, if not made

a piece by mineral
of lemon-peel, Cloth.) "
and a teaspoonful of horse-radish ; oils,may generallybe removed

grated from silk,wool-
en,
cover close and simmer ; add a teaspoonful cotton, or linen cloth,by simply using soap
each of butter and flour,and boil till strong. and water and a nail-brush,and afterwards ing
wip-
Game or Poultry Gravy. A plaingravy off the lather with a wet towel. "
When this
for game or poultrymay be made so that it will fails, cover the spots with French chalk, scraped
keep a week in moderately cool weather as to a fine powder, lay a piece of brown paper
follows : Cut lean beef thin, put it into a ing-pan
fry- over them, and on this set a warm iron. This
without butter,and set it on a fire, will melt the grease, and the chalk will absorb
any
covered, but take let it burn it,and the whole may then be removed by ing.
brush-
care not to ; let it
stay till the juicethat comes out of the meat is If once is not repeat the pro-
sufficient, cess.
dried up into it again ; pour in as much water chalk may be mixed
Or, the French with
as will cover the meat, and ht that stew away. lavender water, or with benzine, so as to make a
Then put to the meat a small quantity of paste, which is to be put upon the stain : over
water, herbs,onions,spice, and a bit of lean this laya piece of blotting paper, and run it over
254 GRIDIRON GROUSE
with a hot iron ; then brush off the chalk ; com-

mon placed on the fire so as to slant down towards
chalk will answer when French chalk the hand of the cook. The "
Sprat "
gridiron
cannot be had, but it is not so good. is double, folding together like waffle-irons ;
Or, grate raw potatoes into water, so as to it is useful in broilingsteaks when the fire is
form a pulp ; pass the liquid through a sieve low.
into another vessel with an equal quantity of GRILLING. {See Broiling.)
water in let the potato subside
it,and ; pour the GROCERIES. In the purchase of groceries
"
clear liquorfrom the top, and bottle it for use ; at a retailshop it does not appear that any ad-
vantage
dip a sponge or a small brush in this,and wet in price is obtained by layingin large
the spot till it disappears; then wash it in stores at once, though the practicemay, under
clear water. Be very careful not to wet more some circumstances, be convenient. The retail
than the it will discharge the color of is
compelled by competitionto put the
spot or grocer
the fabric. lowest
price he can afford on his goods to
Scouring drops, made by mi.\ing equal ready-money customers ; and only those requiring
quantitiesof oil of turpentine and essence credit have to pay high prices. In
of lemon are excellent for taking stains and purchasing from the wholesale dealer, a housekeeper
out of silk. Rub them on with a bit of may occasionally gain some advantage ;
grease
flannel. but to do so uniformly would not be desirable
Marble. Grease
" can be removed from mar-
ble for either buyer or seller. A quick consumption
of the finer articles of
by ox-galland potter'sclay wet with soap- suds grocery is necessary,
(a gillof each) ; it is better also to add a especiallyof those with aromatic qualities
gillof spirits of turpentine. Rub the mi.xture which exposure to the air dissipates. Family
on the spots, let it remain for some time," and stores, which are slowly consumed, are daily
then wash off with warm water. deterioratingin quality; excepting only some
Paper. Oil or grease can
"
be removed from few articles which are supposed to improve by
or books by rolling up each leaf and serting
in- keeping. By purchasing in small quantities
paper
it in a wide-mouthed bottle half full of as needed, from the retail dealer, this inconvenience
ether shake it gently and down is avoided. The different articles
sulphuric ; up
for a minute, and on its removal the stains will of grocery are treated of in their respective
be found to have disappeared. The ether places.
and a singlesponging with GROG. A mixture of rum and water, drunk
evaporates rapidly, "
cold wafer is all that is afterward required. cold, without any sugar. Hot grog'viz.Vi-a.mt.
Or, dust on a little magnesia or French chalk, often applied to rum punch.
lay over it a piece of blottingpaper, and pass GROUSE. The only speciesof grouse suf-
"
ficiently
a moderately heated iron across a few times. numerous in this country to enter
Benzine also removes grease spots. Place largely into diet is the pinnated grouse or
a piece of linen of several folds on a table " prairie-hen as it is generallycalled. "

This
to act as a sponge in absorbing the benzine is one of the finest of the 'game-birds, and is
stretch the soiled article over the linen, dip somewhat the color,form, and size of the partridge
a piece of cotton or flannel into the benzine, which italso resembles in flavor. Prairie-
and rub the spot well; after which dry with hens are very abundant throughout the West- ern
blotting paper or fine linen. The benzine States, and especially on the prairies, and
ought to be applied in a circular direction. Do are sent to all the Eastern markets in great
not leave off until the liquid evaporates ; then numbers. They begin to arrive in October,
expose the article to a good current of air. and continue until April; usuallybrought in
Benzine is sold by all druggists,and should be barrels and other packages in a frozen state.
kept in the house, ready for use. Never carry Their flesh is dark, but from a fat young bird
it near a fire or burning substance of any kind, it is excellent eating and highlynutritious. In
as it is likely to explode. See Cleaning, purchasing, select the heaviest, and at the
Stains and Washing. around the vent; if
same time try the feathers
GREEN GAGE. {See Plum.) they pull out easilythe bird is apt to be too
GREY-POWDER. " The name commonly stale. The nose must also be brought into
given to combination of three parts of cury
mer- least unpleasant smell.
a
requisitionto detect the
with five parts of chalk. It is most quently
fre- An old prairie-hen has a white bill and bluish
given to children with clay-coloredlegs ; when young the bill is of a dark gray
in doses of two to three grains once,
passages color, and the legs are yellowish.
or oftener, in the twenty-fourhours. Baked Prairie-hen." Clean and prepare the
GRIDIRON. The ordinary gridiron is bird as
"
directed for chicken. Truss like

merely a square frame of iron, with cross-bars chicken, grease the fleshyportionswith apiece
of the same. An improvement this con- its
upon sists
of salt pork or with lard, and place it on
in making the upper surface of these bars back in the b.iking-pan, in which a tablespoon-
concave or grooved,and all terminatingin a- ful of butter has been melted ; set it in a quick
hollow trough near the handle, so as to save oven, baste often, and serve when rather under-
done.
the rich gravy which would otherwise fall into Mix some lemon-juicewith the gravy,
the fire. Before using a gridironit should be and turn it over the bird before serving.
cleaned thoroughly and the upper surface well Broiled Prairie-hen. Clean and prepare as "
greased with lard or dripping. It should be for baking,and then splitthe bird down the
GUINEA-FOWL 255
GRUEL
it ; butter all over, inside of salt,and boil it ten minutes, stirringall the
breast so as to open
littlesalt and time.
and out, and sprinkleon a per;
pep-
the gridiron over good tire, Oatmeal Gruel. According to the thickness "
place it on a
in a bowl two
breast downwards ; turn it over three or four required,rub smooth one or
of oatmeal with three table-

times ; serve it as soon as it has turned a nice tablespoonfuls
brown. spoonfulsof water ; stir into this by degrees a
Fricasseed Prairie-hen. "
Prepare,cook and pint of boiling water; set it on the fire in a

like chicken \n fricassee. sauce-pan
and'boil ten minutes, stirringall the
serve
strain it into the bowl into which
Roast Prairie-hen. Truss in the same
while ; then
"
way in this way

it is to Gruel
be made
served.
as for roast chicken, grease the fleshyportions
with milk instead of water is more nutritious ;
with a bit of salt pork, and roast about half an
hour at a clear, brisk fire,keeping it basted seasoned with salt and butter it is less insipid.
If the doctor consents, a dessert-spoonfulof
almost without intermission. Serve on buttered
tablespoonfulof wine be
toast which has been laid under it in the pan brandy, or a may
for with and bread-sauce added.
ten minutes, or gravy
Rice Gruel." Put a tablespoonfulof un-
only.
Salmi of Prairie-hen. " This is an excellent ground rice into a pint and a half of boiling
of water, with a stick of cinnamon or mace ; strain
way serving the remains of roasted game;
it when boiled soft,add half a pint of milk and
but when a choice sahiii is desired, the birds
of salt,and boil a few minutes
must be scarcelymore than half roasted for it. a teaspoonful
If rice /lour is used, mix a tablespoon-
ful
In either case cut them up neatly,and strip longer.
of it smoothly, with three tablespoonfulsof
every particleof fat and skin from the legs,
wings, and breasts bruise the bodies well, and cold water, and stir it into quart of boiling
a
;
them with the skin water ; let
it boil five or six minutes, stirring
stantly
con-
put and other trimmings
season with salt and a little butter,
into a stew-pan ; add two or three sliced escha-
lots, ;
sugar and
and, if liked, add nutmeg to taste.
a small blade of mace, and a few pepper
then in pintor of Water Gruel." Make one gillof Indian
corns ; pour a more good veal
gravy or strong broth, and boil it brisklyuntil meal and a heaping tablespoonfulof wheat
flour into a thick and smooth paste with cold
reduced nearly half ; strain the gravy, pressing
the bones well to obtain all the flavor,skim off quarts of boilingwater;
water; stir it into two
let it boil slowly twenty minutes. Add salt,

the fat, add a little cayenne and lemon-juice,
Oatmeal be
heat the birds very gradually in it without sugar and nutmeg to taste. may
used instead of the Indian meal in this receipt.
allowing it to boil ; place bits of fried bread
round dish, arrange
a the birds in the centre, GXTAVA. " There are several speciesof the
of which are natives of Asia, some
give the sauce a boil, and pour it over them. guava, some
of America, and some common to both. The
Partridgesand other wild-fowl can be prepared
is abun-
dant
in ihe same way.
best of these is the white guava, which
in the West Indies. The fruit of this
Stewed Prairie-hen. " Put about an ounce
of butter and two ounces of salt pork, cut into speciesis rather largerthan a hen's egg, smooth,
yellow,and of a peculiarsmell. The pulp is of
bits,into a sauce-pan, and set it on a quick fire ;
when the butter is melted, put the bird in, and a very agreeable taste, sweet and aromatic ; it
add four small is used at dessert and preserved. Guava jelly
brown it all around ; then
from the West Indies, and is one of the
onions, half a carrot in slices,salt,and per;
pep- comes
of conserves. It is
stir tillthe partly onionshighly esteemed and carrots are most cellent
ex-
and tone to the

fried ; then add a pint of good broth (or half for giving strength
stomach after a spellof sickness,or when the
a pint of broth and the same of white wine), and
a bunch of sweet herbs ; boil gently till done. digestion is out of order.
GUINEA-FCWL. This bird is so called
Dish the bird,strain the gravy over it,and serve
"
warm.
because first brought from Africa, where only
GRUEL. " This is one of the most important
branches of"cookery for the sick," as it can
be eaten anddigested when every other kind
of food is rejected
by the stomach. Gruel can
be made either very thick or very thin, and

should adapted to the invalid's taste in this
be
respect. By the addition of a little spice,or
wine, or brandy, it can also be made very tooth-
some
and nutritious ; but where gruel is pre-scribed
by a physician,this must never be
ventured upon without his express consent.
Guinea-Fowl.
Barley Gruel. " Boil four ounces of pearl
barley in two quarts of water tillreduced about
one half ; then strain, and sweeten. it is wild in great abundance. Though do-
mesticated
in this country, Guinea-fowls still
Common tablespoonfuls
Gruel. " Mix three
of Indian meal
enough cold water to make retain much
in of their wild nature, and are apt to
a thick paste ; add by degrees a pint of boil-
ing wander, (i"^^Poultry.) They layvery abun-
and the is excellent" delicate
water, and half a teaspoonful (or less)I dantly, egg more
256 GUMBO HAGGIS
in flavor and more nutritious than that of the degree of slope,so as to give the water a rent,
cur-
common fowl. The flesh is dark, like that of which, particularly
in those of able
consider-
the prairie-hen, and many consider it more length,increases
the width of the gutter
savory than the common fowl, though not so at end, and, therefore, requires a greater
one
juicy. They generally found unpicked in

are quantityof metal. Builders, to avoid expense,
our markets, and
by raisingthe feathers on the are apt to make this
slope too small. The
breast it can easilybe seen whether they are fat sheets ought neverbe joined by solder,
to
and plump. A good fowl will weigh from threebecause, if confined, the e-xpansionin warm
and lir.lfto five
pounds, the smaller ones weather will cause the metal
a are to crack ; but
best for broilingand roasting. The guinea-fowl they should be connected by drips a kind of "
is considered best in the Winter months, ing

tak- step of two inches, made in layingthe boards
the placeof partridgesafter the latter are out for the metal. The metal over this is only
of season. Cook and serve them like Grouse. hammered close, and not soldered. With the
GUMBO.-A slang term appliedin Louisiana same object of saving metal, builders often
to the vegetable Okra, and now generallyused make this step too little ; and, when this is the
to describe okra soup. (See SouP.) case, the snow, in thawing, is liable to rise up
GtJM-BOIIj should be let alone unless very in the jointand damage the ceilings.When wet
troublesome, when see Ulcerated Teeth under appears in the ceilingof the upper story of a
Teeth. house it is generallyowing to one of these cir-
cumstances
GUTTA-PERCHA. This resembles India- "
having been neglected,or, perhaps,

rubber in composition and in resistance to the in the
to some crack gutter. The whole should
action of chemical agents ; but it has not the therefore be carefullyexamined by a plumber;
same elasticity, and it is much harder at the but if the defect arises from the metal of the
ordinary temperature. It is dissolved in naph-
tha gutter having been cut too narrow originally,
and melted by heat, and can be moulded, there is no effectual remedy but taking it up
when into any shape. In this way it is and wider metal.
warm,
putting down
made to take the variety of forms now so Gutters are now frequentlymade of tin,but
common, as picture-frames,ink-stands, dolls, this is a frail material, especially for large
combs, buttons, and household
numerous
roofs, and is very likely to rust through in a
utensils. Articles made of gutta percha few years. should
Gutters -
always be cleaned
should never be exposed to a high temperature. out at regular intervals, as much damage is
caused occasionallyby overflows arising from
GUTTERS. " Great attention should be an accumulation of dirt, which prevents the
paid to the gutters on the roof of a house, not gutter from draining the roof. During our
only in their first construction, but
in seeing Northern winters gutters are often frozen just
that they are kept in repair,otherwise where they enter the ground. In such cases
proper
the water will penetrate and injurethe apart-
ments. boilingwater on the outside till the pb-
pour
All metal gutters must have a small struction is melted out, or throw in salt.
HADDOCK. "
The haddock is a smaller scarcelyhold together well enough to stand
fish than the cod, which it resembles a good broilingwithout considerable trouble.
deal in every other respect. The flesh,how-
ever, Fried Haddock. pieces of
"
Cut the fish in
is and the flavor inferior. the size for wipe serving; wash and
more watery proper
The average size is not more than two or three them dry, and roll in Indian meal. Fry some
pieces of salt pork ; take out the pork and put
a little lard into the frying-pan; when it is
boilinghot put in the fish,and fry it to a light

brown. Dish it with the fried pork, and serve
with drawn butter.
"Ai^ -^ HAGGIS." A favorite dish in Scotland,
made by boilinga sheep or calf's liver,heart,
Haddock.
etc., for several hours, mincing them up fine,
mixing this mincemeat with scorched oatmeal,
pounds, but sometimes they reach a much onions, a small quantity of beef suet, salt,
greater weight. They are at their best in No-
vember pepper, and some strong broth or gravy, and
and December, and
again in June and putting the whole into a sheep's paunch or
July. They are better for being hung up for a stomach, carefullytied at both ends, and of
day or two, with a sprinklingof salt. When which the mixture fills about two-thirds, the
large,haddock is dressed in the same way as rest of the space being left for the expansion
cod, and takes an equal time to cook. Small of the generated by the boilingto which
steam
haddock may be either boiled or fried. They it is subjected for three or four hours. Haggis
HAIR HAKE 257
is very to the nostrils when freshly by a stimulatingdiet. There is a premature

savory
in the
cooked, but requiresa very strong stomach
it grayness which sometimes occurs young,
inconvenience. chiefly in those of lightcomplexion and light-
to digestit without reproach or
The of the hair colored hair. It comes from the same causes
HAIR. "
proper management
It should be kept clean theloosening or falling
out of the hair.
is very simple. as as as
absurd all
Dyeing the hair is the most of
possibleby daily brushing with a stiff brush,
removal of the scurf that forms the attempts at human deceit, since it never is
by upon
and by occasionally successful, and deceives no one but the de- ceiver
skin (sfi; D.\ndruff),
himself. The practice is generally begun
washing it Avith pure, cold water, which will
effect the .health, with the idea that single application will be
have no injurious upon vided
pro- a
the liair is not so long as to make its sufficient for all time ; but the dye only dis- colors
that portionof the hair above the sur-
drying difficult. To assist in drying it thoroughly, face
dip the brush into a very littlehair- of the scalp. The new growth, which is
powder or starch, brush it into the hair and constantlytakingplace from the roots, appears
then brush it out. After this a little perfumed always with the natural tint. Moreover, there
pomatum may be brushed in too much not is no dye which does not injurethe hair itself;
"
only makes the hair greasy, but injures it. and many of them those containing lead or "
There is a natural oil secreted by the hair arsenic tend to paralyzethe brain and ous
nerv-
"
which ought to be sufficient for keeping it in system.

good order, but this is often deficient,and the To remove superfluous hair, see Depila- tory.
hair becomes dry and harsh ; then it is that the

Take tube-rose
deficiencymay be suppliedby a littlepomatum Castor-Oil Pomatum. matum,
po- "
or oil. A multitude of hair oils are sold by one pound ; castor oil,half a pound ;
perfumers, their compositions being kept secret, otto of bergamot, one ounce. Melt these together
and each biing representedas having extraordinary ; then beat up with a whisk or spoon
qualities.It is best to have nothing for half an hour or more, as the grease cools.
to do with any of tliem, for when they are not Minute particles of air are inclosed by the pomatum
injuriousthey are no better than preparations when prepared in this way, and render
which can be made at home with little trouble, it light and spongy.
and for which we shall give a receipt or two, Hair Grease. " I. Melt half a pound of lard
further along. When hair has become too and six ounces of olive oil in a jar placed in
from too free use of oil or pomatum, it hot water ; when nearly cool add about two
greasy
is proper to remove the unctuous matter by drachms of essence of lemon, oil of lavender,
brushing. Occasionallysoap is other perfume, and then it into
persistent sorted or
re- any pour
for this purpose,
to but soap will change glass bottles,or earthen pots.
the color of the hair,and should be used tiously.
cau- n. Mix fresh beef marrow and clear neats-
A littlewhite dissolved in spiritsfoot oil in equal proportions; melt as before

soap
of wine is most effectual and less injurious and decant, leaving the dregs behind ; after
than alone. After usingit the hair must which, when nearly cool, the scent is to be
soap
be well washed with water. added as above, and the whole stirred tillquite
It is very doubtful whether
frequent cutting firm.
of the hair is favorable its growth and to Hair Tonic. " An excellent tofiic to prevent
beauty, as is generally assumed. It always the hair from fallingoff may be made as lows
fol-
renders the hair coarse and stubby, and it is : "
Spiritof turpentineand neats-foot oil,
certain that the common practice of cropping of each one ounce ; active solution of canthar-
shaving the head, for the of ides, thirtydrops : mix. Apply to the roots of
or purpose
strengtheningthe growth of the hair, not only the hair two or three times a week.
.
fails of this effect,but often produces total Hair Wash. "

A most excellent hair wash,
baldness. scalp,and at the same time
which cleanses the
The loosening and falling out of the hair is softens and promotes the growth of the hair,
frequentlythe direct result of fever orderange- can be put up by any druggist from the following
tnent of the system, but is more often the con-
sequence prescription, which should be copied out
of weakness of the nervous power. and given to him : Rose-water, 7 oz ; aromatic

It may be checked tincture of can-
by improvement of the general spiritsof ammonia, i oz;
health and the use of proper local reme-
dies. tharides, i '^ drachms ; glycerine, }" oz. Mix
A useful practice,when the hair is and shake before using; apply to the scalp
sufficiently short, is to plunge the head into with an old tooth-brush.
cold water This is made of the long
every morning and night, and, after HAIR CLOTH."
thoroughlydrying,to brush it brisklyuntil the hair taken from horses' tails,and is extensively
scalp is warmed to a glow. A simple lotion, used for covering chairs, sofas, etc., and for
composed of 2 drachms of Tincture of Canthar- making sieves. It is very durable, not being
ides, 6 drachms of essence of Rosemary and liable to decay through ordinarycauses. It js.
1 1 ounces of elder-flower water, but is acted upon
water be and' dis-
solved
ively
effect- insoluble in
may
of jures
in-
employed as a tonic. by In
alkalies ; much soap,
cases of bald-
ness
course,
the scalp may be advantageously shaved it. A little salt may be added to the
and the secretion of the hair stimulated by water with which it is washed.
dry friction,
tonic lotions (rum,for example),and I HAKE." These fish (calledalso " Stock-
17
HAM HARE 259
so that they will not touch. Fry them until HAND. " Such excessive care is now stowed
be-
the white is set, then lift them out without upon the hands by some persons, that
breaking, and lay one on each slice of ham, it would seem as if it was not supposed that
which should have been kept hot meanwhile. they were made to be used ; nevertheless, it
Serve at once, without the gravy. is essential in good society to have them in
Fried Ham. " Cut as for broiling,
soak the good condition. When any sort of work is to
slices for half an hour in hot water, and frybrisk-
ly be done which will injurethem, it is best to
over a hot fire. Remove the meat, add a little wear gloves. Further than that, and washing
cream to the gravy and thicken with flour,boil them frequentlywith soap and water, and a soft
once and turn over the ham. Or serve the brush, more attention is not necessary, except
up
ham without as some prefer it thus. in the case of the nails {see Finger-Nail).
gravv,
Glazed Ham." Take a cold boiled ham, Few thingsare beauty andmore injurious
to the
from which the skin has been removed, and usefulness of practiceof
the hands than the
brush it all over with beaten egg. To a cup of wearing tightgloves. Kid gloves,as generally
powdered cracker allow enough rich milk or worn by ladies,are not only extremely uncom-
fortable,
cream to make into a thick paste, salt,and especiallyin cold weather, but they
work in a teaspoonful of butter; spread this permanently deform the hand by destroyingits
evenly a quarter of an inch thick over the ham, proportion; and nothing could be uglier.
and brown in a moderate oven.
Artists have such a horror of them that they
avail themselves of every pretext to keep them
Grated Ham. "
Take the lean parts of cold
boiled ham, and grate it up like cheese ; keep out of the pictures of their female sitters.
wiches,
sand- There is not affection of the
in a stone jar. This makes excellent a uncommon
and seasoning, or be eaten so. hands which is a serious annoyance to those

may
of cold boiled afflicted with it. This is moist condition,
Potted Ham " Take a pound a
ham (lean only),which should be weighed after which resists all the ordinary efforts of absorp-
tion.
every morsel of skin and fibre has been moved
re- Such hands are so constantlyhumid that
and six ounces of cold roast veal everythingthey wear or touch becomes ted;
satura-
: pre-
pared
with
equal nicety.Mince these as fine as the glove shows the effect at once in ugly
possiblewith a sharp knife, taking care to cut stains, and the bare hand leaves a blur of
through the meat, and not to tear the fibre,as dampness on every surface with which it may
on this much of the excellence of the tion come in contact. This infirmityis not seldom
prepara-
depends. Next though difhcult of eradica-
put it into tion,
a mortar and constitutional,and
pound it to a smooth eight ounces may be gently relieved by whatever
paste with tends
of butter, which must be added gradually. to strengthen the constitution and invigorate
When beaten smooth, add a teaspoonful of the body. Exercise in the open air,cold bathing,
freshly-poundedmace, half a largeor the whole a generous but not too stimulating diet,
of a small nutmeg, and the third of a teaspoon-
ful and a dailydraught of some mineral water or
of cayenne well mixed together. After the medicine containingiron, are the best general
spice is added, keep the meat turned from the means of treatment. The most effective local
sides to the middle of the mortar, so that it may applicationsare the juice of the lemon and
be seasoned equally in every part. When starch powder.
perfectlymixed, press it into small potting-pans, The practiceof snapping the knuckles," as "
and pour melted butter (lukewarm, not hot)over it is called,is fatal to the beauty of the fingers.
the top. If kept in a cool and dry place,this It stretches and weakens the ligaments,and so
meat will remain good for a fortnightor more. enlargesthe knuckles and jointsthat the whole
Roast Ham. Soak the ham for twenty-four hand
" becomes knotty and of a very unsightly
hours and then wash it hard with a coarse cloth appearance.
or stiff brush. Spit it like a fowl ; set it before HARE. " No genuine hares have been found
a moderate fire and roast about two hours ; in the United States except in California.
then take it up the rind ; Those
on in the Eastern
a dish
markets and
come either from
peel off
scrape all the fat out of the roaster, and put the Canada or Europe. The Canadian hares are
ham to the fire to roast about two hours longer, very inferior in quality,and when old are tough,
basting it frequentlyin the same way as beef. drv, and insipid; the leveret, or young one,
To make the gravy, pvit the dripping from the when in good condition, is very fair eating,
roaster into a sauce-pan, add a teaspoonfulof though not so good as the rabbit. They are
water, and a little flour,and give it one boil ; found in the markets during November, Decem-
ber,
serve in a sauce-boat. This is an excellent and January, but are good until March.
method of cooking a ham. The Gray hare, as it is called,is not a hare
Steamed Ham. This is by far the best way
" but a rabbit. {See Rabbit.)
of cooking a ham especiallyif the
" Warren's "
Fried, or Fricasseed Hare. " Same as
Patent Steam Cooker," which reallyprevents Chicken.

all contact either with the fire or with the water, Roast Hare {English Receipt). After the "
be used. Prepare the ham as for boiling; hare has been skinned, wash it thoroughly in
keep the water under the steamer at a hard cold water, and afterwards in warm. If in any
boil, and allow twenty minutes to a pound for degree spoilt or musty on the outside, use
the cooking. When done, brown slightly
in the vinegar or the pyroligneousacid, well diluted,
baking-oven. to render it sweet ; then wash it again in
26D HAZLENUT HEALTH
clean water, that it may retain no taste of the indication either of nervous irritation or ous
nerv-
acid. Pierce with the point of a linife any exhaustion, and the most effective cure is
parts in which the blood appears to have tled,
set- rest and perfectquiet. Many persons ence
experi-
and soak them in tepid water, that it relief from Guarana, the product of the
maybe well drawn out. Wipe the hare dry, Paullinia sorbilis, either as a powder or an
fill it with forcemeat, made according to taste, elixir. With the first symptoms of headache,
sew it up, truss and spit it firmly; baste it for a teaspoonfulof the latter or fifteen
grainsof the
the first ten minutes with lukewarm water taining
con- former should be taken and repeated at half
a little salt; throw this away, and put hour intervals until three doses have been lowed.
swal-
into the pan a quart of new milk ; ladle it tinually
con- More is unnecessary. The elixir Gel-
over the hare until it is nearly dried semirens compound just introduced by F. V.
up, then add a largelump of butter; continue Rushton, of New York, has also made some
the basting steadily until the hare is well wonderful cures. Directions accompany it.
browned ; for, unless this be done, and the Habitual sufferers from headache would do
roast kept at a proper distance from remedies. the
Bandages, sat- fire,well
urated to try these
the outside will become so dry and hard
vinegar, and applied to the temples as with
to be quite uneatable. Serve the hare with and forehead,will often give great relief;
good brown gravy (of which a little should be or, moisten a linen rag with sulphuricether, apply
poured round it on the dish),and with red it to the forehead, and prevent evaporation
currant jelly. This is an improved English by covering it with a piece of oiled silk. When
method of dressing hare, but we would ommend
rec- headache arises from an overloaded condition
in preference that it should be of the blood-vessels of the brain, there is usu-
ally
basted plentifullywith butter or pings

beef-drip- a bloated countenance, a full red eye, with
from the beginning, and that the salt a dull,inanimate expression. Cold applications
and water should be altogether omitted. It to the head, and leeches to the temple,or cup- ping
takes from an hour to an hour and a half to on the back of the neck, and 30-gr. doses
roast a hare. of bromide of potassium are the proper means
Stewed Hare. Wash and soak

"
the hare to be adopted in this case. ache
head- In rheumatic
thoroughly,wipe it perfectlydry, cut it down the pain is of an intermittent, shifting
into joints,dividing,the largest; flour these, nature, sliootingfrom point to point,and is felt
and brown them slightlyin butter with some most at night when the patientis warm in bed.
bits of lean ham ; pour to them by degrees a For treatment, see Rheumatism.
pint and a half of gravy, and stew very HEAD-CHEESE." r(7/tir: Pig's head, feet
gently from an hour and a half to two hours ; and ears, 7 lbs ; salt, i teaspoonful; black
when it is about one-third done add the very pepper, yi teaspoonful; cayenne, Yz teaspoon-
ful
thin rind of half a lemon, and ten minutes fore
be- ; mace, Yz teaspoonful; a small onion
it is served stir to it a large dessert-
spoonful minced fine.
of rice-flour,smoothly mixed with Put on the meat in enough cold water
two tablespoonfulsof mushroom catsup, a quar-

ter to cover it, and boil till the meat is ready
teaspoonful of mace, and a small pinch of to drop from the bones ; remove these, and
cayenne. This is an excellent plain recipe chop the meat up fine while it is hot; add
for stewing a hare ; but the dish may be en-
livened the seasonings to the liquor,mix the meat in,
with forcemeat, rolled into small balls and while hot tie all in a strong bag, and keep
and simmered for ten minutes in the stew, or a heavy stone upon it until quite cold. A tin
fried and added to it after it is dished. mould in the shape of a boar's head, will give
HARTSHORN. (Stê Ammonia.) a fine appearance to the cheese ; the mould
HAZLENUT. " These are also called "wM .should be wetted with cold water and the
filberts. They are of almost the same shape cheese poured in hot.
and color as the filbert,but smaller, with a HEALTH. "
A moment's reflection will
thicker shell,and better flavored. They grow show how wide is the subject of health, for it
in clusters on bushes along the borders of not only embraces the structures and tions
func-
woods and fences ; the husks are frizzled,
and of the body, but all the influences which
when they begin to open and show the end of act upon it from without. To cover it with
the nut, then the nuts are fit to eat. Hazle- anything like completeness would require a
nuts usuallyappear in the markets in August treatise on physiology and hygiene, and would
and September. be out of place of course in a book like this;
HEADACHE. " There many causes
are so but there are certain essentials to the vation
preser-
of headache, that it is impossibleto make any of health, of which every housekeeper,
suggestionswhich invariablyapply. The will
at least,both can and should have practical
great majority of arise from indigestion.
cases knowledge, and these are treated of in the
Then there is apt to be a feeling of nausea ; articles on AiR, Baths, Clothing, Diet,
the tongue is white, and the mouth parched Digestion, Exercise, House, Sleep, Ven- tilation
and The remedy is a dose of some and Warming. Attention to the

clammy.
aperient medicine, and such attention to diet principleslaid down in these various articles
in good will ensure
subsequently as will keep the bowels good health so far as it is dependent
order. {See Indigestion.) Intense ache
head- bodily conditions ; and any de- clension
upon
proceeding from no apparent cause is an from it into actual disease is treated
HELIOTROPE HEPATICA 261
of under the various diseases. There is such The florists' cataloguescontain many ties
varie-
intimate connection, however, between the of the heliotrope. The following are
body and mind, that the health of one cannot among the best : Beauty cf the llouiloir,dark ;
be preservedwithout a
proper care of the
Due de Lavendiy, rich blue, with a dark eye ;
other. It is from a neglect of this principle EtoiU de Marseilles, deep violet,with white
that some e.xemplarypersons
of the most in centre ; Flore, violet,lightcentre ; Garibaldi,
the world suffer mental
a agonies nearly white ; Incomparable, bluish lilac ; Jean
thousand
from a diseased state of the body, while others iMesmer, lightbluish; La Pet He Negress, very
ruin the health of the body by neglectingthe dark, dwarf; Leopold 1st, deep violet blue;
proper care of theOne of the most
mind. A/adame Fariloii,violet tint ; Malulatie, deli-
cate
common mental of ill-health is the ex-
causes cessive lilac ; Miss Nightingale,deep violet ;
e-xercise of intellect and feelings.Men-
tal Heine des Heliotropes, violet and lilac.
occupation,and in a varietyof forms, is not HEMORRHAGE. (iVf Bleeding.)
only healthful,but necessary, as Dr. Combe HEMP. A plant,the fibres of which are "
"
Inactivity of the intellect and of feeling coarser and stronger than those of flax. It
says:
is a very frequent predisposing cause of every has a rich,loamy
grows well in any soil which
form of nervous disease. But mental work, surface and good under-drainage; but, though
like bodily work, must be done within wise there are portionsof the Western States
many
limitations, and must neither be excessive in
exactlyadapted to its culture,by far the larger
amount nor monotonous in kind." General is imported from Russia. It is used for
part
remarks of this though making sail-cloth,
character, however,
and a kind of coarse canvas
their importance may be recognized,are dom

sel- clothing,tents, bags, etc.,
adapted for common
; and we
of any practicaluse will close by and also in making cords, twine and ropes.
quoting a paragraph from Dr. Edward Smith's Buckram is a kind of coarse hempen cloth,
treatise on "Health." According to him the woven very open, and stiffened with gum.
"cardinal rules of health" for students and The sap of the hemp plant contains a resinous
brain workers" for all workers in fact are : substance which is a "
powerful narcotic,
very
(i.) Work in the early,rather than in the and is much used in medicine. The extract
later part of the day, and do not rob yourselfof made in India and imported has been found to
sleep before midnight. (2.) Alternate your be much stronger than that made in this
mental work with bodilyrecreation, and make
country.
as much use of the latter as the time will allow. HENBANE. The henbane is a
"
common
Gymnastics expand the chest, singing,

which native of Europe, and grows on waste grounds,
shouting, running, jumping and walking are banks and commons. Two varieties, the nual
an-
proper kinds of relaxation. (3.) Limit your and the biennial, are cultivated here, the
mental totoil that number of hours which
latter being generally regarded as the most will
well with the mind, and
enable you to work active in its properties. The henbane is gland-
ular
to obtain proper recreation for it and the body. and viscid,and exhales a peculiarand
HEARTBURN. (See DYSPEPSIA.)
disgustingodor. The entire plant possesses
^
HEARTH (To clean). {Sre CLEANING.)

narcotic properties,and has been employed
HEATING. {^SeeWarming.) medicinallyfrom the earliest times as a cotic,
nar-
HELIOTROPE. This is an excellent
"
anodyne, and soporific. It is sometimes

plant,either for indoor or garden culture, being used by oculists in place of belladonna to late
di-
delightfully fragrant,and giving a plentilul the pupil. When swallowed in sufficient
Plants
supply of flowêrs from June to October. quantity,it is said to cause loss of speech, dis-turbance
of any of the numerous varieties can be pro-
cured of of face, coma,
vision, distortion
of the and
florists, after that it is gated
propa- is
delirium, and paralysis.No antidote known,
from cuttingswith great A ting
cut-
ease.
but powerful emetics may be given if an over-
dose
the first year will grow rank, but if used
very is suspected. The leaves only are
cut back and pruned into one stem it becomes
in regularpractice. They are given internally
woody, and will make a fine shrub. The trope
helio- ture,
tinc-
in the form of powders, or in extract or
is generallyseen as a low bush, but it
and applied externally in fomentations
makes fine standard, if trained on a
be used in
very a and cataplasms. It should never
singlestem, from one to four feet high,with a any wav, except under medical advice. The
head several feet in diameter. Train the main
fumes of the seeds of henbane, heated in the
stem of the plant to a trellis,
or against the bowl of a tobacco-pipe,and inhaled,are said to
fence, and let the branches drop naturally,as allaythe toothache.
they will gracefully. The plantbears the knife HEPATICA. Popularly known
"
as rel
Squir- "
well,and breaks freely, so it can be trained to

Cups." is
a hardy, herbaceous
This plant,
any shape. The older the plant the more
and is the first of the Spring flowers to open
profuse are its clusters of fragrant flowers.
after the snow-drop and crocus, usually ex-
panding
In the garden the heliotrope will grow ously
vigor- about the first week in April. The
if planted in the early Spring in any and the flowers double
leaves are evergreen
kind of rich, loamy soil. In pot-culturethe
and single,white, blue, rose and red, and very
soil should be strong loam, with a little sand
profuse in bloom. The plant may be raised
and manure. It should have frequent re-pot- from seeds (plant in the Autumn or in the very
tings,and be allowed to grow large. earlySpring),or obtained ready started from
262 HERBS HERRING
the florist It flourishes best in moderately a relaxed habit,indolence,and an

a
oily diet,
rich,loamy soil,and in sunny spots of the dispose the body to the disease. A rupture
garden. Some of the double varieties are sometimes proves fatal before it is discovered.
among the most desirable flowers for forcing, Whenever sickness, vomiting, or obstinate
a pot of any of them being a mass of bloom costiveness gives reason to tion
obstruc-
suspect an
for several weeks. of the bowels, all those places where
HERBS. " The vegetables comprising the ruptures usually happen (the ntnbilicus and
group of what are called
"sweet herbs" are the inguinal and fe/noral canals),ought to be
not eaten as a dishby themselves, but enter carefullyexamined. The protrusion of a very
into other dishes as seasoning,flavor,etc., and small part of the intestines will occasion all
are also used to some extent in perfumery. these symptoms, and, if not returned in due
Those usually employed in cookery in this time, may prove fatal.
country are balm, basil, fennel,lavender,inar- Treatment. On
" the first appearance of
jortim, mutt, parsley, rosemary, sage, tansy, rupture in an infant,it ought to be laid upon its
tarragon and thyme. Each of them is treated back with its head very low. While in this
of in its appropriateplace,and we shall only posture, if the gut does not return of itself, it
make room here for a few suggestions about may easily be put up by gentle pressure. After
gatheringand preserving them. Sweet herbs it is returned,a piece of stickingplastermay
that are to be dried for use should be gathered be put on over the part, and a proper truss or
earlyin the morning at the season when they bandage must be constantlyworn for a consid-
erable
are justbeginning to flower. The dust should time. The child must, as far as sible,
pos-
be washed or brushed off them, and they be kept from crying and from all violent
should then be dried by a gentleheat as quickly exertions, until the rupture is cured.
as possible. The stalks should be picked In adults,when the intestine has been forced
out and thrown awav and the leaves and small down with great violence, or happens from any
twigs put into corked, large-mouth bottles,or cause to be inflamed, there is often great difficulty
tin boxes closelycovered. When dried and in returningit,and sometimes the thing
pressed into cakes, and wrapped in paper (the is quiteimpracticablewithout a surgicaloperation
form in which they are usually sold in the "
a description of which is foreignto our
stores),herbs may be kept two or three years ; purpose. When the rapture is discovered, lay
buf when hung up in loose bundles,they soon the patienton his back, with his head very low,
lose their flavor. and his back raised high with pillows. In this
in a decoc-
tion
Drinks (Herb). Balm tea is often relished situation,flannel cloths wrung
"
out
by the sick, and sage, and pennyroyal,and of camomile flowers, or simply in warm
tansy tea have excellent medicinal effects. water, must be applied for a considerable time.
Balm, sage and sorrel,mixed in equal proportions If these should not prove successful, recourse
with sliced lemon, and boiling water must be had to pressure. If the tumor be very
poured on, and then sweetened, is a fine drink. hard, considerable force will be necessary; but
Herb drinks must be made in small quantities it is not force alone which succeeds here. The
and renewed often,as they become insipidby operator, at the same time he makes a pressure
standing. with the palms of his hands, must with his

conduct the intestine in by the
Mixture (Herb). For general cooking pur-
"
poses fingersartfully
the followingis a good mixture : Equal same aperture through which it came out.
proportions of sweet marjorum and winter There is reason to believe that by persisting in
with half the quantity of basil, thyme the use of these, and such other means as the
savory,
and tarragon. Rub to a powder, mixing well circumstances of the case may suggest, most
together,and keep in a bottle closelycorked. //(?r;//"TJ- ought to be cured without an operation,
Powder (Herb). Take equal quantitiesof Sometimes, however, the surgeon'shelp is the
"
dried parsley,savory, sweet marjorum, and only chance, and must be sought without delay.
thyme ; half the quantity of basil, and a few An adult, after his intestine has been returned,
drops of essence of lemon ; warm them in a must wear a proper truss. Such bandages
moderatelyhot oven, and pound them in a are generallyannoying to the wearer at first,
mortar ; sift the powder and keep it closely but by custom they become quite easy. No
stopped. This is useful to flavor sauces, soups, person who has had a rupture after arrivingat
and forcemeats,but the flavor of fresh herbs man's estate should be without one of these
is finer. trusses. Persons who have a rapture ought
HERNIA. " A general term applied to any carefullyto avoid all violent exercise, such as
protrusionof any inner organ, or intestine,from leaping, running, and the like ; they should
its natural cavity. In a more restricted sense, abstain from strong liquors,and should guard
however, and as generallyused, the word only carefullyagainstcatching cold.
signifies a protrusionof the abdominal viscera, HERRING. There
"
are five or six different
children and old people are most liable to this speciesof fish which pass in our market under
disease. In the former it is generallycaused this name ; but only one is abundant, and that
by excessive crj'ing, coughing, vomiting and is the common herring (known as "white herring
the like ; in the latter it usually results from in England),which
"
is caught in vast numbers
blows violent exertions of the strength,as on our coasts and passes into commerce
or
leaping, carryingheavy weights,etc. In both, as salted or smoked herring. Herrings may

HICCOUGH HODGE-PODGE 263
be obtained in a fresh state during the months some knowledge to select the best. Those
" "
of February, March, and April ; their usual known as shell-barks "

or
"
shag-barks are
weiglit is almost a half pound. Red herriiii; the choicest. They grow in shaggy-bodied
derive their appellationfrom trees, are flatter than the ordinary kind, have
brownish, red the
color given to them by smoke they have a thin shell, easily cracked, and a full kernel of
after
been salted. As food, fresh herring,though large, proportionatesize. They ripen in Octo- ber,
rather oilv,are healthful,if used moderately. and are found in market all winter. The
Red herrings are less a food than a luxury ; next best kind are the "mocker-nuts" or thick-
shelled hickories. These both larger and
they excite thirst,and tend to create fever. are
Broiled Herring Cut ofi the tip of their rounder

"
than the shag-barks,and have a very
heads immediately behind the eyes ; splitdown thick shell, with a small but sweet kernel. The
"
the back ; remove the bone and entrails ; lay on pig-nuts are small, pear-shaped and smooth, "
a deep dish, with oil,vinegar,pepper and salt ; and are very inferior being sometimes unfit "
"
turn often to absorb well the flavor of the mar-
inade. to eat. The hog-nuts or ories
swamp-hick- " "
Broil on a clear fire,and serve with "

are the poorest of all the varieties,
Dutch sauce, separatelyin tureen. the kernel being hard and bitter. All the rieties
va-
Red Herrings. " I. This fish is rendered ripen in October.

much more delicate by pouring boiling water HOARHOUND." A perennial plant grow-
ing
on it before it is dressed, and leaving it to soak wild
in many portions of the country, and
for half an hour or more, should it be highly also cultivated for its medicinal virtues. Large
dried. Cut off the heads and the
tails,open quantitiesof the parts used are gathered and
herringsat the back, and warm through prepared for the market, and may usuallybe
them
before the fire or upon the gridiron. They obtained at the herb-stands and at drug stores.
may be rubbed with a bit of cold butter, and It has an aromatic smell and a bitter taste. A
seasoned with a slightsprinklingof pepper or strong decoction of hoarhound, sweetened, and
cayenne, when these are liked, or served quite drunk cold, is excellent for coughs or weak
plain. lungs. The well-known /loar/ioiiiid candy is
n. Take off the heads, open the backs of good for the same purposes ; dissolved slowly
the fish,and remove the backbones ; soak the in the mouth and swallowed, it relieves that
herringsfor two or three hours in warm milk titillation in the throat which is one of the
and water; drain and wipe them. Melt a tea- most irritatingfeatures of a cough, and also
spoonful of butter and mix it with the beaten exerts a soothing influence. {See Candy.)
yolks of two eggs and some savory herbs HOARSENESS. In general,hoarseness is "
minced fine ; dip the fish into this mixture and a symptom of a severe cold, and may be removed
spread them thickly with fine bread-crumbs; by alleviatingthe latter. For a sudden
broil them to a light brown over a moderate fire,hoarseness, where the throat alone seems to
and serve them on hot buttered toast, sprinkled be affected, take a teaspoonfulof sweet spirits
with a little cayenne. of nitre in a wineglassfulof water two or three
HICCOUGH. This is generally called times
"
a day. When the voice has become
"hiccup." It is a spasmodic or convulsive affection
hoarse by loud speaking, it may be restored
of the diaphragm, often arising from usually by simply eating a piece of anchovy.
some cause that irritates the nerves of the Borax, however, as has recently been ered,
discov-
stomach. It may come from excess in eat-
ing is the sovereign remedy for hoarseness
or drinking, from external injury to of any kind. Dissolve a piece of the size of a
the stomach, from poison, from tion
inflamma- pea slowly in the mouth, and swallow the
effect is like magic.
or tumors in the stomach or any of saliva. The
the viscera. In and acute and lignant
ma- HOCK. One of the favorites among the
gangrenes, "
fevers, a hiccough is often the runner Rhenish

fore- wines. The true Hock is so called
of death. common hiccough may The from the vineyards of Hochheim, a little town,
generallybe removed
by drinking off a glass of not on the Rhine, but on the Maine, a few
cold water rapidly,or by taking a pinch of miles from junction with the former river j
its
snuff or anything that will cause sneezing; but it is always classed with the Rhenish or
quite troublesome cases are frequently cured Rhine wines, being of nearly the same lence.
excel-
by swallowing quicklya glass of strong soda With us, not only the wines made near
water in a state of brisk effervescence. When Hochheim receive, in general, the name of
the hiccough proceeds from indigestion,a Hock, but likewise those of the Rhine, the
draught of generous wine or of any spirituous Maine, the Nabe, and even the Moselle :
liquorwill generallyremove it. When a sick though the character of these sometimes varies
person has the hiccoughs, and a sudden lation considerably. Hock

ejacu- has all the characteristic
or diversion of "the patient'smind fails qualitiesof the Rhine wines. When old,
to remove it,give twenty drops of sal-volatile though generous and durable, it is considered
and fifteen drops of ether in a wineglass of as less heating, and more exhilaratingthan
camphor-water; or in severe cases, give thirtymany other wines, and is consequently excellent
drops of laudanum. for invalids requiringa stimulant. Drink
HICKORY-NUTS. There "
are several rieties a
va- little cooler than the room.
of hickory-nuts,
which are different HODGE-PODGE This is a genuine
very "
from each other in quality,and it requires Scotch recipe : " Put as much water into a
264: HOE-CAKE HOMINY
largesauce-pan as will make two days'supply Regular School of physicians, on the theorythat
of soup for a familyof six or eight,
tlirce hours the remedies are claimed to act specifically and
before dinner ; add two pounds of leg of beef, directly on the diseased part, which is assumed
half a pound of dried peas, one dozen carrots to be more sensitive than in health,and quently
conse-
cut in small pieces, and four onions, also will not tolerate as largedoses as might
minced ; let this boil an hour and a half,and be prescribed under other and more indirect
then add another half pound of peas
and two modes of treatment. The chief merit of meopathy,
Ho-
pounds of mutton chops. When it has all
according to its leadingadvocates,
boiled for three hours, take out the beef, and does not consist in its discoveryof the efticacy
serve the hodge-podge with the mutton chops. of small doses, but in the principlethat mala-
dies
It should be as thick as porridge nearly; a can best be cured by impressing diseased
few beans and turnips can be added, but the tissue with medicines which operate specifically
turnipsare apt yet when
to sour
peas are it ; upon these tissues themselves, rather than on
scarce and
young, it is necessary to use nips
tur- distant parts.
in order to make it thick enough. The nearly every household
As in which Homeo-
pathy
dish is considered best the second day after is practiced has its book" and case of '"^
making. medicines, no Homeopathic prescriptionsare

HOE-CAKE. " A kind of bread made of In-
dian given in this volume.
meal, which is very popular in the South. HOMERIA. A fine plant for window
" ture,
cul-
Take a quart of Indian meal, and mix it with belonging to the class known as Cape "
enough boiling water to make a thick batter ; Bulbs." It will not grow out of doors in our
stir in two tablespoonfuls
of butter and two tea- climate ; but our winter suns bring tliem to fection
per-
spoonfuls of salt ; turn it into a buttered pan, at a time when other flowers are rare
flatten to one-third of an inch, and bake half and when gardening is impossible.
out-door
an hour in a moderate oven. Eat hot,with The proper the Ilomeria is equal parts
soil for
butter. of loam, leaf-mould, and sand. The bulbs
HOG. (S"^"PORK.I should be treated like the Ixia as to potting,
HOLLANDS. (S'ê
Gin.) watering, and the rest. They flower from
HOLLYHOCK." This is a tall flowering April to June, and should then be allowed to
plant,of the genus Althea, cultivated sively
exten- rest till October. The principalspeciesare :
in gardens. When grown amongst homeria lineata, with long and stiff leaves,
shrubs in situations moderately sheltered, few with and
marked white green lines,small bulbs,
plantsproduce a finer floral displayduring the flower-stem about one and a half feet long,pro-
ducing
autumn months. The great drawback to its copper-coloredflowers ; single blooms
cultivation is the of
liability the plantsto get are transient,but many
are produced in succes-
sion,
broken by the wind ; but if secured when teen

eigh- and the plants are thus in flower for a
inches high, to suitable stakes, this can long time. It is a showy plant,and blooms
easilybe obviated. Procure the plant from a about the middle of April. A number of bulbs
florist (or raise from seed in a hot-bed),and should be planted in one pot to produce a fine
set them out when all danger from frost is ed,
pass- effect ; and as the roots grow, the plantsshould
say at the end of April. Give each plant a be repotted,for the growth of the roots is so
few spadefuls of rotten manure ; press the strong as often to break the pot if it is not
earth firmlyaround the roots ; and if the ground large enough. Be careful in repottingnot to
is dry,give a good watering. In due time, break the ball of earth,and to disturb the roots
stake each plant,and as the stems advance in as little as possible. The homeria spicata, is
growth secure them to it with strong but soft a beautiful plant producing an abundance of
cord or stripsof cloth. Let only one stem rise red and yellow flowers. Homeria Collina has
from a plant,and nip out all the laterals as orange and scarlet flowers.
they appear. Never allow the plantsto suffer HOMINY. A preparationof Indian com, "
from want of water ; and as soon as flower-buds called large or small hominy according to the
are formed, dig in a little more well-rotted ma-
nure. grinding. To cook the large: Wash, and
In most instances, two flower-buds will add twice its depth of cold water ; cover and
start from the axil of each leaf ; nip out the let it cook very slowlyfor seven or eight hours ;
smaller of the two, and in any case of crowding, as the water boils away, add from the teaket-
tle
thin to the requisitenumber.
; when tender,add' salt to the taste, and
HOMEOPATHY." A system of medical when the water is absorbed, serve. Small
of
practice, which the fundamental principleis hominy requires but from one to two hours.
the treatment of diseases by the administration To the cold large hominy for break-
fast
prepare
of such remedies as, when given to a healthy : Drop a bit of butter in a small,
man, will
produce, it is claimed, symptoms lar
simi- deep, frying-pan; when hot fill it evenly with
to those from which the patientis suffering.hominy, let it heat and brown ; serve upside
The magnitude of the dose has no connection down on a dinner plate. The small hominy
with the principle("like cures like,")but is may be sliced and browned. ^'"Hulled
determined, as in all modes of practice, by the corn is boiled in lye (made by boilingtwo "
circumstance of each case. It must be said, handfuls of hard wood ashes in two quarts
however, that in homeopathic practice much of water for twenty minutes until the hull
smaller doses are generallyused than by the loosens, washed, and rubbed through several
HONEY HORSE 265
waters to remove the hu!l,and the taste of lye; very fragrant.Lonicera HalUana is evergreen ;
then boiled in clear water until tender. perfectlyhardy, and floweringmonthly in fuse
pro-
HONIiY'. The natural collected clusters; its flowers pure white turning
"
sugar by
bees from flowers and the leaves of certain to yellow. Lonicera brachypoda, or Japan
plants. It cannot in any way serve as a sub-
stitute
very Honey-suckle, is a
beautiful vine ; its
for sugar ; but may be used with flowers are of delicious fragrance; the leaves
tion
cau-
in various and very glossy. No hardy vine
ways, both as food and are evergreen
as a
medicine. Honey varies greatly in color can excel it.

and in taste according to the locality of its pro-
duction.
Tartarian Honey-suckles are large shrubs
New of much beauty, whether covered with their
honey is a transparent syrup,
varying considerably in color from pink or white flowers, with scarlet berries.
nearly or
white to ayellowish brown, intensely sweet They will grow from cuttings or seeds, are
to the taste, with a sharp acidulous flavor, entirely hardy, and require little care.
and an aromatic odor ; by keeping the color HOOPING-COUGH. {See Whooping-
becomes deepened and the taste acquiresmore Cough).
sharpness. After a few weeks, it generally HOPS. Hops are "
the flowers of the hop
grows thick from the formation of small, plant,which is extensivelycultivated in many

crystallinegrains, which remain mi.xed with parts of the United States, in England, in Can- ada,
the fluid parts ; the same effect is produced and in Belgium. A particularly rich and
by a cold temperature. The lighter colored loamy clay soil is requiredfor the successful
honeys are most liable to granulate. Honey growth of this plant,which also demands al
liber-
is la.\ative, and when eaten freely as food supplies of animal manure in a highlyconcen-
trated
is liable to produce colic or even diarrhcea. form. The young shoots are good for
It is generally abundant in the markets in the table,when cut in the Spring, when not
the summer and fall months ; it is estimated more than five or six inches high ; they are eaten
according to the nature of the flower from as salad, or boiled and served as asparagus,
which it was taken. The best comes in which they resemble. The flowers or hops
small bo.\es (showing one or two sides with should be gathered in August ; after which,
"
glass), the comb nearly when dried and closelypacked in pockets or
"
well filled with
white honey which is supposed to be made bags, they become a solid mass, of a bright or
principally from the white clover. The wheat
buck- greenish yellow color,with a fine dust permea- ting
honey is darker, but very sweet. Large it in which the principal flavoringmatter sides.
re-
hives of honey are also found, but it is gen- The best hops are of a brightcolor,between
erally
inferior to the other kinds. Strained yellow and green ; if they are very green
honey is looked upon with suspicion,and is they were gathered too young ; if very brown,
seldom found as pure as the bees made it. they were allowed to ripen too long on the vines,
When adulterated with sulphate of lime, it may or they have been over-dried and have lost their
be detected by being insoluble in water. {Set; peculiar flavor. They should have a powerful
Bee-Keeping.) aromatic flavor,particularlywhen rubbed between
Clariiied Honey. Honey "
is clarified by the fingers ; should feel sticky to the
melting the best kind with water over a water- hand ; and should contain much of the yellow
bath, adding the white of egg, and boilingit to powder above mentioned. Porter brewers fer
pre-
throw up the scum ; when the scum has been hops of a rather brown color ; but ale and
carefullyremoved, the water must be evapor-
ated, table-beer brewers use pale hops.
and the honey brought to its former sistence.
con- New hops are reckoned as one-fourth or fifth
stronger than old ones. When one year old,

Honey Cakes. (See Cake.) hops have not lost much of their strength; but
Honey 'Water. " Take a pint of proof spiritsafter that every successive year takes away
of wine, and three drachms of essence of from their value, and after three or four years
ambergris ; put them into a bottle, shake it they are comparativelyworthless. Hops must
dailyfor a month, and then draw off into small be closelypacked in stout bags ; otherwise they
bottles. will attract damp and become mouldy and u.se-
HONEY-SUCKLE." One of the most sirable
de- less.
of the ornamental
climbing vines. It HORSE. The only kind of horses which we "
grows rapidlyin any good garden soil,is very have reference to in the following remarks are
easilyraised, has highly ornamental foliage,those used for ordinary domestic purposes.
and bears a profusion of flowers which are The selection of a horse is about as delicate a
generally of the most delicious fragrance. task as one can undertake, a mistake being
There are numerous varieties of the honey-
suckle, very easy to make and very difficult to rectify.
of which the most desirable are the The best policyfor the purchaser (unless an
Scarlet and Yellow Trumpet, Dutch Monthly, expert) is to distrust his own judgment entire-
ly
and Japan Twining. Of late years some fine and take the advice of some one on whom
varieties have been imported from China, and he can relyand who has a special knowledge
Japan. Among the Chinese the Golden-leaved of the subject. As this is not always practica-
ble,
Lonicera is one of the best ; it is a rapid however, a few rules, such as the best au-
thorities
grower, with small wiry stems, the foliageis agree upon, may be of service. The
netted with gold,and the flowers are white and first step is to ascertain the age of the horse,
HORSE 267
Nowexamine the hind quarters. Look out with other grain; but if the horse be
mixed
for below, for symp- worked and needs mix the meal
spavin. See "Diseases" toms hard more,
of Spavin. The hocks, fetlocks,and with oats, wheat, bran, or linseed-oil meal ; or,
quarters, should be on a straightline. As in use corn and oats ground together. When
the front legs,all the bones about the hock confined to dry food, roots or applesgiven once
should be as long as possible, those belovir the a day are excellent,being both wholesome and
hock as short. nutritious. Carrots are the best of the
very
When a horse is to be purchased, examine roots, as, besides giving muscle and working
the eyes at the stable-door, before he is power, they improve the wind and prevent all
brought out; the lightcoming them in "
They have even
heaves."been
upon tendency to
that situation will enable you to discover any found effectual in removing an obstinate cough.
defect that may exist. Both eyes must be Potatoes, parsnips,beets, and turnips,in the
in an equal degree of light; and if
they are order named, are next to be preferred. The
not alike,one must be diseased. Weeping, potatoes are improved by cooking. Mixtures
cloudy,dull-lookingeyes, are unsound ; and of food are best,as of cut hay,meal, and roots.
if the eye be at all diseased, do not chase. Old
pur- horses, or such as are worked hard, will
thrive much better if their food be given in
Now take him out of his stall and run him the form easiest of digestion, as cut and
down slowly on a rough or stony descent, at steamed. Much vital power is exhausted in
the end of a halter, his head unsupported, digestingdry, raw food.
and no whip near him. If he go boldly,with Do not feed one kind of food too much.
his knees bent, and his foot flat and firm to Mix a little bran with oats. Bran cannot be
the ground, without dropping his head, his swallowed thoroughlymoistened, and this
until
soundness before may be calculated upon ; requires considerable mastication, in which
and running him up hill,he go with his the oats become
if,on well ground and mixed with
hocks regularly together,and not dragging saliva. If these latter are crushed, a great
the toe, nor dropping from the hip, he is free saving will be effected,as horses are apt to
from lameness. Pottering on the toe, and bolt their food without sufficient mastication,
feeling,denotes that he is not sound. The and much nourishment passes out in the fceces.
horse should be shown quietly, because, when Horses should be fed regularly and at stated
he is agitated, a slightlameness may be over-
looked times. If their food is given at the proper
; and always see him ridden, for many time, and they are allowed to finish it at once
horses pleasant to ride that are unpleas-
ant
are without expecting more, they will lie down
to look at when ridden. When brought quietlyand digestit. This will be much more
out, let the horse be placed with his fore-legs refreshingto them than to stand at the rack or
up hill: then, if his jointsbe at all bent over, trough, nibbling continually' at hay or oats.
or his legs shaken, you will best discover it. What remains when a horse is done feeding
Never agree to take a horse before you should be at once withdrawn.
have tried him, and had him examined by a "Water should be given three times in mer,
sum-
veterinarysurgeon. and in winter twicea day. Soft or ning

run-
water is much the best. While working

they may have it as often as they desire ; but
FOOD AND MANAGEMENT.
they should neither be fed nor watered when
Food. "
When the horse engaged in
is heated ; nor driven immediately afterwards.
work, of kind ought always to ac- At the trough,on the road, "c.,give but a few
grain some company
the While he is working mode-

rately swallows.
hay.
four quarts of oats is an "
feed." Salt. "
A pieceof rock-salt should always be
average
in within a horse's reach.
Under hard work he may go up to six, or
Regulating Bowels. An old custom, and
exceptionalcases, even eight, at his third "
the quan- one not to be followed, is giving a ball to a

meal, or possiblyhis second. Half tity
of old corn is considered equivalent.
the year.
horse in the spring of Never give
balls,nor strong medicines of any sort, unless
After a heavy feed a horse should not be
with a few
worked hard under an hour, under
or half absolutelyrequired. A bran mash
hour handfuls of flax-seed mixed in with it,is often
an after a lightone.
Never feed a horse after hard expensive and dangerous doses.
work until far better than
he is cooled off. He may be permitted, ever,

how- It is an excellent plan to give every Saturday
to have a small forkful of hay upon night, six or eight quarts of bran, mixed up
into the stable. Oats the best grain, with hot water, with a tablespoonfulof salt and
going are
barley next. Wheat and Indian corn are less a pinch of sulphur added.
suitable ; the former concentrated, The Hoof. A sponge moistened with water
being too "
and the latter too heating. Grain is always and Castile soap, may, with advantage, be used
fed more advantageously when ground or to clean out the hoof itself, taking care not to
moisten the coronet. Another very common
crushed, and wet some time previous to ing.
eat-
Corn-meal cut hay, wet and practice, in many parts of the country is to fill
put upon
well mixed, is good steady feed for slow the hoof of the horses every night with cow-
working horses, if not fed in too large quantities. dung, or with Indian corn meal. Now, what is
Four quarts a day may be fed un- desired by stuffing horses hoofs is to keep
268 HORSE
them soft,to prevent the horn becoming dry,1 fall are very liable. The treatment is simple
bran with half an
and promote its healthygrowth. The dan-
to ger give a warm mash ounce "
of too often stuffing the hoofs is,that the of nitre twice a day, and keep the animal ter
bet-
horn becoming too soft from too much ure
moist- housed. Remember that success in treat-
ing
is apt to decompose rapidlyand a bad case colds depends upon keeping the tempera-ture
of Thrush to result. The best stuffing of the animal equal,day and night. Give
very
in the world is a mixture of cow-dung and stiff no corn, and plenty of water. When colds
clay equal parts of each.

" Apply only to the increase in intensity, and we get the running
fore feet not oftener than threo times a week, of matter from the nose, we give the name
and only then when the horse is kept in the Catarrh to the disease. Now it is as well to
stable. state,that in all disorders of the air ges,

passa-
Grooming. "
Thorough grooming is not less the animal should never be bled or receive
essential to the health of a horse than proper medicine in the shape of balls. Catarrh is
food. Especial care should mismanagement.
be taken of the often a fatal disease from
legs and fetlocks that no dirt remain to cause Treat very simply with mashes and nitre ; rely
that distressingdisease grease or scratches, on fresh air ; should the glands of the neck be
which comes from filthyfetlocks and standing much enlarged,apply a stimulatingliniment as
in dirtystables. When a horse comes in from gin,vinegar,and water. In troublesome cases
work on muddy roads with dirtylegs,the dirt mix two drachms of camphor, the same amount
should be dried and then brushed off,then rub-
bed of belladonna, with molasses, and put it on the
with straw dirty,washed ;
back of the
then, if veryhorse's tongue a little sulphur "
clean with lukewarm water and rubbed dry burnt in the manger does good. Horses are
with a piece of sacking. If not thoroughly liable to other diseases of the air passages, as
dried they had better not have been washed. pleurisy,pneumonia, (or lung fever),bronchitis
If the mud has been splashed thicklyon the etc., but the sketch of the treatment we have
horse's bellyand sides,these should be cleaned given for catarrh covers all we can reallydo "
in the same If sweaty or warm from work these cases must be left to nature, assisted
way.
the horse should be blanketed, if he is to stand by plenty of fresh air, warm clothing,and
a minute in the winter air. If put at once into careful nursing. Do not give drugs at all,nor
the stable,he should be stripped and rubbed bleed, nor blister. If the animal is very rest-
ive
for five minutes give ten drops of aconite sedative. If
vigorouslywith straw or more as a
and then blanketed ; the blanket must be moved

re- the animal is left unmolested, these trouble-
some
in an hour, and the horse given water diseases easily run their course and appear
dis-
and feed if it is the time. It will not none of them are contagious at all.
proper "
hurt him when hot, unless he is roughly

tho- Colic is the irritation of the coat of the
to eat hay
exhausted, in which case all food small intestines,'
caused always by an active
should be withheld for a while. A horse should irritant interferingwith proper functions of
never stand in a draught of cold air, if he can-

not the stomach and bowels. Symptoms are strong
turn and put his back to it. He should contraction of the intestines " the animal
never be turned into a yard to "cool off "
even throws itself down, jerking its legs,trying to
in summer neither should he be turned out ease the pain is then better for a little "
; "
to pasture until quite cool. another spasm comes on, all symptoms ed.
repeat-
lizercise. "
When a horse is not worked, he In flatulent colic,when the intestines are
should be exercised and inflated with wind, the symptoms similar.
morning evening "
a fire
brisk trot of three miles is not too much. Purge well give clystersof warm
" soapsuds "
should be driven gently where much pain is evident, an ounce and

A horse always a
when he is first taken out. half of opium. For the Flatulent" give three "
drachms of carbonate of ammonia in a quart

DISEASES AND ACCIDENTS.
of cold water, and opium as above. Keep the
Nearly all the diseases of horses can be animal well tied up and in a narrow stall.
should be cut and the shoes
traced improper food, air, or treatment.
to Corns out
Some few
obscure in their originand many
are changed. They arise from improper shoeing.
are set down as contagious,when the disease Diarrhoea is due to a derangement of the intestines
from the all the from the of irritant ing
caus-
springs same cause attacking presence an
animals We increased secretion arise from

at once. emphatically caution an may "
againstuse of medicine the sudden chills acting the blood wet

by inexperienced, on grasses "
except where the case is unmistakable or perience

ex- "bad food" is often the symptom of other
is not to be had. diseases. The best treatment is, produced
when
Bots see Wortns. by an irritant,
to remove it by giving purga-
tive
No. under Remedies below, or three
Blind Staggers, see Staggers. 2,
Knees. four of castor oil. Nurse well and
Broken Knees see or ounces
bran mashes. When due to den

sud-
Canker, see Thrush. give warm
Catarrh, see Colds. chills,give half an ounce of opium" injec-
of and salts. When the
Chapped Heels, see Scratches. tibns warm water
carbolic
in themselves
Colds are very simple things, evacuations are very offensive, give
though often the symptoms of graver ders.
disor- acid, one to 25 of water. A good astringent
js
badly blanketed in spring and for diarrhcea not to be given too soon
"
Horses "
HORSE 2C9
Any in
irregularity the
powdered opium, I drachm; tincture of cate-
chu, Lameness. " ment
move-
of the horse is always sufficient to

yi ounce; chalk mixture, i pint; give as demn
con-
drench. the animal as unsound. {See Founder,

a
Dysentery is the inflammation and tion

ulcera- Knees, Quittor, Ringbone, Sand-crack,
of the large intestine "
generallyfollows bad Scratches, Shoulder-slip, Spavin,
cases of diarrhoea. Treat with oils, in two Splints, Sprains.)
ounce doses. In bad cases, when strainingis Lung Fever. {See Colds.)
evident, give a quart of rice milk, with one or Pleurisy. {See Colds.)
two ounces of laudanum. Rely on careful ing
nurs- Pneumonia. {See Colds.)
and carbolic acid, as in diarrhoea,to check Side Bones. {See Ring Bones.)
in two-drachm Quittor, offensive disease of the rior
inte-
.decomposition. Ipecacuanha a very
doses is good. of the hoof, results from careless ment
treat-
Founder,
or Fever in the Feet, perhaps the of the thrush. Inject zinc or acetate of
of lameness, results from lead,or caustic. This is
very dan-
gerous
most frequent cause any strong a
overdriving on hard roads, stones, pricks,or to disorder. Use the followingwash ; but
bad shoeing. Also may arise from causes other if possibleconsult a veterinarysurgeon :
than local be of feverish Corrosive sublimate half an ounce.

"
may symptom
a a "
condition of the system. The symptoms are Hydrochloricacid " ten drops.
tenderness of the
feet,especially Methylated spirit four ounces.
great heat and "
about the coronet, throbbing of the arteries, Ring Bones and Side Bones are bony
great lameness. The best treatment sys-
temic. growths on the long or short pastern, generally
is
Remove the shoes and give a mild noticed by the horse going lame only when first
below),to be taken out of the stable. Light cases will yield
laxative (No. 2, under Remedies
followed bv febrifuges, such as nitre, half to but
blistering, more severe cases requirefir-
ing.
an ounce ; opium, one ounce ; or ten cirops 01 {See Remedies below)

aconite, camphor, two or three a separation(generallyme-
drachms. Sand
chanical), Crack is
Bleeding from the foot should be horny fibres of the foot.

resorted to of the
Drive a fine nail through the crust of the hoof,
only in extreme cases.
Glanders, a fatal disease, arises from diriy allowing it to projecton either side, and bind
Allow perfectrest.
stables a specificpoison, causing the forma-
"
tion up with wire.
"
of ulcers in the nose, with a great discharge Scratches or Chapped Heels ally
gener-
" " "
generally
"
from the left nostril and a arise from allowing the feet to remain
"
wet
lump firmlyattached to the lower jaw these over night. The skin over the heel cracks and
"
is prevention.
symptoms appearing,immediately slaughterthe causes great pain. The best cure
animal there
"
is no cure, and the disease is Do nof wash horses legs; or if you do, wipe
very contagious,endangering even man. them dry. If noticed early,apply glycerinewith
Grease. (^Vt-Scratches.) a soft brush twice a day. Worse cases should be
Inflammation of Kidneys (Nephritis),a first treated with mild astringents. Scratches,
common disorder,resultingfrom bad food, colds, if neglected,are apt to turn "into that troublesome
over-exertion, etc. The urine is very scanty disorder termed by horsemen "grease."
If
and dark-colored. Do not give aloes, as it acts A filthydischarge sets in from the heel.
on the kidneys ; but treat with oil and opium this is neglected,a red fungoid growth sets in,
and calomel, as in liver disorders. Hand-rub emitting an unmistakable odor. Grease must
the animal well over to promote circulation. be treated as scratches, viz. : With glycerine
Put a mustard poulticeon the loins,keep warm, and a weak solution of chloride of zinc ; 30
and feed with mashes. grains to a pint of water, painted on. When
Lice. ^Rub white
"
precipitatewell into the the fungoid growths appear they must be cut
hair,being careful not to sweat the animal or off andcarbolic acid applied. Build up the sys-
"
tem
a weak solution of carbolic acid and water. and keep your stables in better order.
Liver Diseases" shown by clayey and sive
offen- Shoulder Slip is the strain'of the muscles
evacuations "
are often difficult to detect. of the shoulder " commonestin young draught
The animal appears heavy, sleepy, feverish, horses " from sudden jerks at the plough. The
poor appetite, tenderness on the off side. The animaJ very lame, will drag his foot round,
treatment for diseases of the liver is : Give one throwmg out the toe with much effort. Give
drachm of calomel, one drachm of opium, and a month's rest. Rub the shoulder with lating
stimu-
linseed meal to form a ball,every night" with liniment, and give a mild laxative.
pint of oil in the is a bony growth on the inner
a morning. Spavin sur.
of
Broken Knees. " Broken knees if neglected face joint,giving a stiff motion
of the hock
often result in permanent lameness. Cleanse the hind leg,and making the animal tread on
thoroughly with warm water, put on a bran its toe in trotting.Fire and blister early. (See
poultice,warmed, for twenty-fourhours tillthe Remedies below.) If neglected,a spavin,
inflammation is somewhat lessened ; then ing
hav- though not materiallyinjuring the animal's
removed the poultice, bandage tight with usefulness, will destroy his gait.
water, with a few drops of carbolic acid in it. Splints. Long growths on the small cannon
"
Should the place become too dry,grease a very bones. Often they do not interfere with the
little. Unless the is of the animal and had better be regarded.
dis-
case very bad, walk the movement
animal a little twice a day. Veterinarians differ as to the cause
270 HORSE
of these growths, but they probablyarise from and the supply of young worms thus being cut
some injuryto the covering of the bones themselves. off,the disorder will cease. But it is most portant
im-
They are often very persistent, and to keep grease always applied to the
yield only to the hot iron. Blister No. I, anus, as otherwise the worms, which hatch out
given below, is sometimes useful. in a few hours, will find their way back into
Sprain of the Back Tendon, justabove the the rectum. In addition to this,a strong injection,
hoof, is a common form of lameness, attended made from boiling tobacco in water,
with much heat and swelling. Cut the hair as alternated with linseed oil will prove efficacious
closelyas possible, then should there be any dan-
ger in allayingthe irritation.
of a blister touching the hoof, anoint the Worms. III. White Worms are found "
hoof with lard. Then rub in blister No. 2, given in the small intestines. They are of a pale
below, with the hand thoroughly,leavingplenty pink color,about si.x inches in length, shaped
on the surface. Tie the animal's head well up, not unlike the earth worm. Symptoms, a hide-bound,
or better still, put on a cradle. Do not bed with stiff coat, largeappetiteand poor condition.
straw, as it will cause useless irritation to the Considerable mucus is voided, and erally
gen-
animal, but put down sawdust, as the pain is dries round the anus. Several worms pass
apt to cause the animal to stamp his feet. ter
Af- with the fasces. Give a drachm of tartar emetic
a week rub a little neatsfoot oil over the in a bran mash night for a week
every and then
place with feather,to soften it.
a administer a good purgativeball,to be followed
The animal refuses to walk, trembles,and is by a pint of linseed oil. After which give a
apt soon to fall. sulphate of iron mi.xed with the oats drachm of
Staggers. Stomach Staggers are caused by once
" a day for three days. Ordinary vermi- fuges
over distention of the stomach with food, and as sold by veterinarians contain calomel
must be distinguishedfrom Simple Staggers and other preparationsof mercury, and are apt
which arise from pressure of blood on the seriouslyto injurethe horse.
brain, caused by too tight a check rein or
throat lash. May take three forms : I. Sleepy GENERAL REMEDIES. "
Staggers : Give purgativeNo. I below. II. De-

lirious "
We repeat the caution that the inexperienced

or Blind Staggers : Bleed tillthe animal
then mild purgative. III. lytic
Para- should give strong medicines, or weak
drops; give a never
obvious
Staggers is rarer, blister well (with blister ones, except in the most cases.
No. 2, below) along the spine,and then purge.

Thrush and Canker are the ulceration of Aconite. Ordinary dose 5 to 15 drops in a quart of water.
"
Ball. " A simple condition ball, or gentle tonic, powdered

thefrog and the sole. They are often found caraway seeds, 6 drachms ; ginger,2 drachms ; with 20 drops
ture
mois- of oil of cloves with meal.
separately. They arise from too much In th~e roof of the mouth
"
in the second wrinkle

Bleeding. "
affectingthe horn, which decomposes with behind the front tooth ; or, if much blood is to be drawn, in
a very offensive odor. Remove the cause "
the third wrinkle. In bleeding elsewhere professionaladvice
is necessary'.
generallyimproper stuffing treat with a lution
so- "
Blistey, No, 1. A strong sweating blister for splints,

"
of five grains of zinc chloride to an spavins, ring bones, etc.

ounce of water, and stuff the feet at night with Hiniodide of Mercury, i drachm ; Lard, i ounce.
After applying, wash with arnica water for several days.
tow moistened with a weak solution of carbolic No. 2. Powdered
" cantharides, i part ; Lard, 6 parts.
acid, a tablespoonfulto a quart of water. CaloutL'l,ordinary dose, 1 drachm.
Carbolic acid, ordinary dose, i teaspoonful in ^ pint water.
"Worms. I. " Bots are the larvae of a species Castor oil,ordinary dose, 3 ounces to a pint.
of gadfly,which find their way
into the ach
stom- Chalk mixture. "
Take of prepared chalk i troy ounce : cerine,
gly-
turned fluid arable, fine powder, grains;
of the horse while out to grass.
I ounce; gum 240
cinnamon water, water, each 8 fluid ounces. Rub them
They are from half an inch to ters
three-quar- together till they are thoroughly mixed. Dose, i pint.
when in
in length, of a dark red color, what
some- DrcKck. A good " cooling drench horses are too
good condition, is :
pointed at either end. They attach
Nitre I ounce
themselves to the wall of the stomach, and Sweet spiritsof nitre ....
2 ounces
in the Tincture of digitalis *. drachms

when the time comes will all pass away
. . .
2
Whey I pint.
faeces. It has been positively ascertained that Firing, The "
applicationof a hot iron to promote the sorption
ab-
do harm whatever the is of morbid growth. No should it before
they no to horse, nor a one use ually
act-
there known veterinarians which witnessing the operation.

any remedy to
Laudanum, ordinary dose, i to 3 grains. Large doses of
will remove them without injuryto the animal. laudanum or opium should not be repeated more than once in
Worms. II. "

Thread Worm. A much four hours without experienced advice.
Nitre, ordinary dose, Y^ oz.
smaller species of worm is found in the tum.
rec- J^
Opium, " "'
!""oz. to I oz.
Barbadoes aloes,eight drachms:
This pest, though not interferingwith Purgatives, No. 1 Mild. "
drachm
nux vomica, one drachm ; carbonate of soda, one : and
the condition of the animal as much as the into ball with honey or soap.
ginger, 3 drachms ; make it a
former, causes much more uneasiness. The No. 2 Strong. IJarbadoes aloes, three drachms ; powdered
rhubarb, two drachms ; ginger, one drachm : and
very restive,stamping his hind
animal becomes caraway
oil, 15 drops : made into ball. a
legs,often throwing his heels above his head To give liguid medicine. Use clean horn with end " a one
caused the thread should raise the horse's

from the severe itching by open. To do this properly person one
head as high possible, and another seize the tongue with his as
worm depositing its eggs, which it invariably lefthand, and draw it far he can out of the right side of as as
does, on the delicate skin, immediately outside the mouth : then insert the small end of the horn to the roots
the rectum. If the of a horse afflicted of the tongue, pour in the medicine slowly, releasing the tongue
anus
at intervals, to let him swallow. Some horses will swallow a
with thread worms, be kept constantly well large quantity at once ; others seem unable to manage more
greased,these eggs will drop off when laid, than a ublespoonful at a time.
HORSE RADISH HOUSE 271
HORSE RADISH." This plant grows wild manure and tan-bark, or decayed chips or
in but the kinds used ment

condi- leaves, with the latter top. Put no soil
wet ground, as a on over
are cultivated in gardens. Plant same as thisat all,but plant the seeds in pots in mellow
common radish in a damp shady spot. The earth, and sink the pots to the rim in the tan.
The bottom heat will start the seeds into
tops when young are sometimes used as greens, soon
but generallyonly the large white sorts are growth.

used. These are ground, or cut into very small The care of the hot-bed involves constant
beef and watchfulness. The frames must be kept

pieces,and used as a sauce for roast ered
cov-
other meats. When finelyground the tlavoris glass sashes whenever it is cold with the
agreeableand very pungent, but this is soon enough to chill the plants; at all other times,
lost on exposure to the air, and hence it should fresh air,which is indispensableto their health,
never be prepared until just before using. must be freelybut very cautiouslyadmitted.
Horse radish is always in season, but it may When the sun is quite warm, raise the sashes
be preservedby keeping moist and cold through enough to admit air,and cover them with mat-
ting
blankets, else the sun kill the ten-

der
burying in wet sand. [See SAUCES.) or may
HOSIERY. All hosiery is to be judged by
"
young plants. If there be too much bottom
the fineness of the thread and the closeness of heat in the bed, so as to scorch or wither the
the texture, which, stockings es-
in the plants,lift the
pecially,
case of sashes, water freely,sliade by
deep holes in the beds with
may be partlyappreciatedby weighing, day, and make
as it were, the articles in the hand. In ribl"ed stakes for the easier escape of the heat, filling
practised them up again when the heat is reduced. Water

hosiery,a deception is sometimes
guard. The the bed at evening with water which has stood
against which it is necessary to
between the ribs, which ought to be in the warm sun allday, or, if it be freshlydrawn,
.spaces
formed by an inversion of the stitch,contain no or the weather cold, add a little warm water.
stitch at all, but an open range of tlireads, per- On cold nights, cover the sashes and
vious very
to the weather and utterlydestitute of frames with straw mats. After the Spring's
durability.As the ribs of hosieryexposed for work is done, take up the frames and store
sale are necessarily almost in contact, the fault them in a dry place for another season.
away
detected without HOUR-GLASS." One which will serve all
cannot be introducing the
hand and the tissue, when it will practical
stantly
in- be made thus : Fit a
opening purposes may
be apparent exactly resembling the cork into the necks of two oil flasks,and make'
"
flaw caused by a dropped stitch in a stocking a hole through it with a round file. In the
in wear. In cheap cotton stockings the feet middle of this hole fasten a bead, or piece of
are often cut out and sewed together; but the tobacco pipe a quarter of an inch long. Dry
sand the fire,and sift it finely;fill
seams invariablyhurt the foot. Concerning some over
the different materials of which hosiery is com-

posed, one of the flasks with it,fit in the cork, and
the same principlesapply as are laid invert it over a pan; let it run for an hour;
down in the article on Clothing. collect the sand that has passed, and pour the
HOT-BED. "
A hot-bed which will serve for rest away ; return the sand to the flask,and fit
either flower or garden seeds may be made as in the other. Place the whole in a wooden
follows :" M.ake a frame, say, six feet long,five frame. Egg-glasses,to run three minutes, may
feet wide, and two feet high at the back, and be made with small phials. The flasks should
fifteen inches at the front ; the sides must slope be cleaned and dried, and the cork sealed in.
from the back to the front. Let these be cleated HOT-WATER BAG. "
A very great conve-
nience
so as to prevent warping, and fasten them gether

to- in the sick room. A rubber bag, with
at the corners with hasps. whole
closing by a metal screw.
The a funnel
While
structure, ihside and out, including the sash- more yieldingthan the bottles or soap-stones,
bars, should have two good coats of coarse ordinarilyused to apply heat to the body, it retains
paint,which will be most serviceable in

tecting
pro- heat as long and can be appliedanywhere.
it from the weather. Make or purchase Rubber and drug stores usuallyhave them.
two sashes, each three feet by five,withthe panes HOUSE " I. The planning of a dwelling "
of glasslapping like shingles, instead of being is not apt to be accomplished in a way

fastened with putty to cross-bars. Then dig a that will give satisfaction without much
pit of the same size as the frame, and thirty previous deliberation. The particulars of
inches deep ; set the frame over it and fillthe style and arrangement are so numerous that
pit with fresh horse-dung which has not lain much mav be gained by consideringa statement
long,nor been sodden by water ; beat it well of the most important of them. This
down with the fork, but do not tread it down. may do something toward preventing,when
Put in the sashes and let it stand three or four in
the thing is done, a frequent recurrence,
days ; after which, put lightand very rich soil regard to some later suggestion, of If I had "
into the frame six or eightinches deep. Cover only thought of that." Of course where a
this again with the sashes and let it stand two somewhat elaborate house is in contemplation,
or three days, until the heat begins to subside, specialbooks will be consulted and interviews
when it will be ready for use. Stir the surface held with a skilled architect ; we hope, how-
ever,
of soil and sow the seeds in shallow drills. In that,even in such cases, the following
a hot-bed designed exclusivelyfor flowers,t||p article will not prove valueless as an introduction
soil may be composed of alternate layersof to the subject,and that regardingthe
272 HOUSE
average run of comfortable homos, it may wet for a long time after being merged.
sub-
main
enable the reader to clearlyand fullydecide spot is so well suited for a house
No
what he wants, so as to start the builder readily as a slightrise or knoll,which looks down on
and intelligently. all the surrounding Land ; and from which the
"2. the outset, it is best to arrange
At to surface waters run off easilyand quickly.
spend no more than three quarters of what you "5. Exposure has much influence on eral
gen-
can spare for the purpose, as during the pro-
gress comfort. particular,In two this
things
of the work, new features enough to use are to be considered, the prevailingobjection-
able
up the remainder will be sure to suggest them-
selves. wind, and the sun. In cities, other things
even, streets running North and South are to
be preferred,as then all the rooms have the
SITUATION AND SURROUNDINGS. sun during either morning or afternoon ; but
generally on the North Atlantic coast, the
"3. In cities the ground should be high,ifit windows of houses so situated do not get the
can be had ; but if it be too high, the water sea-breezes of summer, and in New York they
may not rise to the upi:)er stories. Nearness do get the cold North-westers of winter. Where
to old water courses is to be carefully
avoided, the street runs East and West, the North side
as they,when covered over or choked up, are should be chosen when the front rooms are to
sources of bad odors and disease. One of the be occupied constantly,and the South
most
finest houses on Fifth Avenue is reportedto side when the back rooms are preferred or
be almost untenable on this account. when it is desired to have sunny back yards.
"4. In the country many things go to the Tlie morning sitting-rooms and especiallythe
making of a thoroughly suitable site,but the NURSERY SHOULD FACE THE MORNING SUN.
FIRSTCONSIDERATION SHOULD EE FOR THE "6. In this climate, the particularwind

DRAINAGE, and for this reason both the soil which most of us wish to avoid is that from
and the subsoil should be carefullyexamined. the East or North, sometimes the one and
If the subsoil be hard and imperviousto water, sometimes the other being the worse according
no matter how gravellyand porous the soil to surroundings. There should face the objec-
tionable
itself may be, the situation will be damp, larious
ma- quarter, one of the sides in which
and unhealthy. This is not of so much there need be but few openings. The kitchen
consequence in the very few cities where a AND LARDERS HAD BEST FACE THE COLD WIND,
thorough system of drainage has been blished
esta- as the kitchenalways heated and it is best
is
; but in the
country, or in towns wliere to keep the larders as cool as possible. As the
each house is supposed to provide for its own house should have plenty of sun, especially
drainage,a soil that holds water and that is in the morning, a northern exposure for the
not dry for at least ten feet below the founda-
tions rooms most used is not desirable. At the
cf the house or that has not sufficient same time it is thought by some that a western
south-
slope to allow the rain-fall to run off rapidly, aspect should be avoided, because with
is utterlyunfit for the site of a dwelling-house.that exposure the sun is very powerful. This
Next in importance is a supply of water for depends, of course, what rooms are to be
upon
domestic use. In the country, especially,most used and at what seasons. Most of the
this is a vital consideration; and it is better
average American's waking hours at home are
to incur the expense of bringing water from spent in his dining-room,and this should be
a distance either by gravitationor forcing the favored room if his wife cares to make the
power, such as the hydraulic rzm, or a pipe best of home for him. A summer-house on the
from a distant spring,\.\\a.n Xo sacrifice he.alth coast should, of course, have its openings well
to the economical convenience of a well at exposed to the sea-breeze. The south side
the back-door, unless precautions are taken of a gentleeminence, with the house fronting
to prevent ingressof surface water and age.
drain- to the south-east,is generallythe best situation,
Health and convenience depend so much in most placeswhere this book is apt to
on the water bemg abundant that especial be read.
care sliould be bestowed on this point. Anv "7. Trees. There is, perhaps, nothing "
system of house drainage largelydepends for which conduces more to the comfort of a
its effectiveness,on the supply of water and house than the shade and protection of trees ;
without efficient drainage the best situated of and yet very often the first thing done after
houses will become unhealthy. A quickly the site of a house is selected is to cut down
running stream, so long as it is not subject to all the trees for convenience in building. It
extensive floods,is an advantage,and may be is considered so easy to ])lant out young trees ;
the means of carrying off the unhealthy ac- but it takes a long time for trees to grow,
cumulations and
of a country residence ; but it is quiteworth while to go a little out of the
dammod up waters of all kinds, unless there to find a spot where there are oaks, ma-
ples,
way
is a good stream through them, and especially etc., for shade, and cedars and other
stagnant ponds, however ornamental, should evergreens againstthe blasts of
for protection
becarefully avoided near a house. If there is winter. If they cannot be found already
enough water to maintain minimum At
a depth of growing,they should be plantedat once.
six feet over at least two acres, it will not the same time it is not desirable to have trees
stagnate. Flooded meadows also are by no near the house itself. If too tall or too
very
means desirable,and especially
such as re- close together,they obstruct the light,
prevent
HOUSE 273
the free circulation of air, and render the if he has

find it disagreeable in addition to use
ground damp ; moreover,decaying of the it as a bedroom

the and a sink room."
in autumn, and tlie imperfectvegetation " 10. Now consider Figure 2. Here the
leaves
under the Ijranclies, sometimes wholesomedoor
give rise to un- and chimney are so placed as to oc-casion
exhalations .
the minimum of draught,and tlie chim-
ney
being placed in the body of the house, as
INTERIOR ARRANGEMENT.
much heat as possible is saved. A few feet
8. Most of what we have to say will rqfer of board partitionat the back of the chimney
"
to the lower floor, because as most of the makes a recess for the bed and also an trance
en-
working hours are spent on that floor,the lobby with room for the sink, both of
ARRANGEMENT OF THE OTHER FLOORS which may be curtained off as shown by the
SHOULD BE SUBORDINATED TO MAKING THE dotted lines. The two closets are placed at
LOWER FLOOR AS CONVENIENT AS POSSIBLE, the other end of the room, so that a window
and when it is determined upon, the other seat, which also serve as a locker for coal
may
floors will necessarilyadapt themselves to or anything else, may be placed between
it. Do not adopt any feature solely be- them. This plan would probably cost $10
admired it in another person's other, the interest which
"cause you have more than the on
establislmient. It may be very consistent would be about one-third of a cent a day,
with his needs and very inconsistent witli paid for the difference in comfort and decency.
A person's house should be as much This illustrates the difference between an ill-
yours.
a growth individuality
from as his
a snail's considered "
or rather a not-considered " and a
shell, and people are not as nearly alike as well-considered way of doing the simplest
snails. Ask yourselfwhat room.s and features thing,and it illustrates the fundamental ciples
prin-
in rooms you and your family use most, and of domestic architecture.
witli reference to tliat. "11. Of course a house is pnmarilv to beslept
arrange
"9. To begin at the beginning ; here are in but this be done in the first
; as can any room,
two ways of treatinga house containingbut a distinct necessityis a place to cook in. and the
single room. second step is to separate the place where are
performed the ungracefuloperationsincident to
care of food and the person " the sink room.
Next naturally comes a separate place to

sleep, next a living-room,"a place to /ive
"
as human beings, distinct from the opera-

tions
we perform in common with the beasts.
To tliis room will naturallybe transferred the
Fig. 2. diningtable as man tries to elevate the taking

of food from a purely
In
Fig. I, "tlie door opens immediately op-
posite animal into a
process
the fire-place ; a cold draught is likely, social and intellectual
therefore,to be constantlytraversingthe whole enjoyment, and the
length of the floor, and as the chimney is higher man rises,the
placed in the outer wall,a great deal of heat more he tries to ele-
vate
will be lost. Moreover, the bed C and the this function. We
sink S, entirelyexposed to view, and thus
are now get to something
privacyand cleanliness are scarcelypossible. like this" aplan for a
Now a man may, with comfort and decencv, pioneer's log-houseof
his Fig- 3-
make his kitchen livingroom but he will one
story.
18
Pioneer's log-luiuse. (Perspective fur Fig. 3.)

HOUSE 275
always is if lie has his billiard-room up stairs. room has frequentlybeen divided by pillarsor
The no matter liow refined,has Id an arch, or even two rooms made of it. less
Un-
poor man,
do the best he can. Neitlier have we said the house is on a corner, however, the
that all millionaires in New York live in just middle (unless arranged as
room below) is dark,
such houses, or that millionaires arc the only and of
questionable desirability. We have
people livingin just such enlarged on this plan, because, for several
houses. On the contrary, reasons, after considerable experience in other
such houses are tlie vailing
pre- cities,we believe it,as used in New York, to
type in New York be not only the best plan,on the whole, for an
and, for good reasons average cityhouse, but to contain many tial
essen-
which we shall soon plain,

ex- features of all good plans.
seem to be making "17. Its simplicityis in its favor. The
their way in other cities. plans in vogue in several other cities,accom-
plish
/ ^"^ narrower lots the no more, and make much more fuss and
/ ^
E"\ =1
7
"
^^
*
back
toward
closets
room
the house, and at the end

the hall has two
(one
e.vtends
containing
across expense
WELL
most
as
PLANNED
houses
well as
about
do
not, viz.
it.
noi
HOUSE
:
It provides
MUST
have, although they might

two laroe
HAVE,
what
rooms
and
f.veky
wliat
that
the dumb-waiter from CAN BE VIRTUALLY MADE ONE AND WIDE

Fig. 1 Parlor.
10' 2 "
Iîbrary and Dini.ig- the basement) with an DOORS WHEREVER THEY CAN BE USED. The
Kt)om. Dumb-Waiter. arched betw-een for such I,
Recess
3 "
fur sideboard.
recess reasons having rooms are, to
^4
Closet with sink. 6
them in which the buffet secure a reasonable feehng of breadth and
"5 "
H,)ll." 7 Vestibule. stands. (Fig. lo.)

openness in the house. It cramps chars.cter
"15. The to be shut
second up in narrow story
spaces. II. To in
is generally like this, crease the amount of air ordmarily available
though the principalbed-

room for breathing and withstanding the deleterious
is also some times influences of furnace-heat, "c.
gas-light, III.
carried across the whole To give an available space for social sions,
diver-
house, the stairs of music, recitations,acting,and the culation
cir-
course being carried of people at parties. It is surprising
farther back than in the how palatialresidences ire scattered
many
plan. A small-room on over the country, in which a large party is
the second floor is,nat-
urally, reduced to a knot of small ones, where the
used as a bath guests cannot find each other out, where two
room. Space is frequently couples cannot get through a door at once, and
found for a closet at each where music played in one room, cannot be
.": S. Bcd- of the
II. I, 5 end stairway be-
tween heard or danced to in another. One reproach
ruuins " 2 W.isli-closets. "
it and the so called justlycast upon America by Continental servers

ob-
4 Hanging-Closets. "
5
Bath-room. "
6 Hall. "
hall-rooms." Such a "
that we are so sad in our amusements,
closet is generally fitted as a water-closet, and have so little social entertainment but
instead of having the apparatus in the bath-
room. eating and drinking,will perhaps be quicker
Likewise on the first floor,room is removed if our homes are made more generally
often found for a watercloset with wash-basin avai.al le for sprightlyand intellectual sions.
diver-
between the stairs and butler's pantry. The
third floor is lilcethe second, and the fourth "18. If a lot is too narrow
divided into more small rooms. Between to admit of even the plan of F"g.
the bedrooms, the closets are generallylarger 10, do not on that account give
than represented in Fig. 8, more as in Fig. up the advantages Df rooms eu
II. siiiU;3.nd,above all,do not din.;

The
only direct communication between the in your cellar,but submit at once
rooms is through the closets. Each room to the

English basement plan,
having two, one is provided with marble basins
wash- and have your principalfloor up
and not unfrequently
with bath-tub for stairs,and arranged somewhat
feet, or even made into a regular bath-room, like Fig.1 2. plave a dumb-waiter
and ventilated through a well communicating come two stories from the
up
with the roof. basement kitchen.
"i6. Residents of New York will proba-
bly "19. Before leavingthis subject
feel amused findingso minute
at a descrip-
tion of rooms eii smte. let us consider
of this simple and commonplace plan. a moment the chimney question
Persons not familiar with New York may perience
ex- as illustrated in Figs. 2 and 7,
feeling,and
something of the same Dining Room where the chimney is put in the
are more apt to have it mingled with surprise
and Library.- "".iddle of the house to save
Closet." 4 HalL
that people of wealth anywhere get along with heat and in a much e.xposed
--5 Dumb-waiter ;
two rooms on their principalfloor, and dine in in closet. This house in the such an
country,
can have a sink
one also used for other purposes. Such is desirable but it
in front of it. arrangement ;
however is the fact,although e.xtension rooms is a pity to spoilthe rooms. Why
coming into and the front arrange like Fig. 13, though for
are more vogue, not our part, we
276 HOUSE
would put the chimney the important considerations

stantlysacrificing
on the outside, ju.st
as is we have named in " 17.
done in the city house, ^ 20. Two rooms, arranged, being pro-
so vided,
especiallyas it is much add what else please. For three
you
in the midst of a city block, Fig. 14
handier for the up stairs rooms
rooms. It will be servedseems

ob- the best arrangement, though Fig. 15 is
that the arrange- used a good deal for narrow houses. The
ment
in only PANTRV IN EITHER FIGURE SHOULD BE ED
LIGHT-
Fig. 7 not
fatal FROM THE CEILING BY A WELL 18 inches
does such damage
wide, extending the length of the ceilingand
down stairs,but cuts the
closet accommodation followingthe outer wall to the roof. By putting
up
mini-
mum. the bath-rooms of the successive floors over this
stairs down to a
and the water-closets the one on
For the sake of pantry over
Fig. i;.
thus the first floor, windows from all can open into
getting their chim
Parlor. Library and Its opening through the roof should
I "
2
neys into the middle of this well.
Dining-room. "
3 Pantry. article on Ven-

tilation.
be arranged as in Fig. 2 of our
"
4 Dumb-waiter. 5 Wa-
"
the house, and making
ter-Closel. 6 Hall. The kitchen range should be der
un-
"
7
"
as few of them as sible,

pos-
Vestibule. its flue in the wall behind
architects are con-
the pantry, and
the well will create an upward current that
will ventilate all the bath-rooms and closets.
"
ii2i. Back stairs, at least from the
Kitchen to the Second Floor, are very

desirable. In houses of fair depth provision
can be made for them at the rear of the pantry.
"22. In the country the other rooms can
be added on in a varietyof ways. We append

a few designs,and will treat some generalities
of the exterior in connection with them.
I Parlor. "
2 Diiung-
Room. "
3 Library, (best Fig. 15.
put for seclusion)

here 4 "
I Parlor. - Dining-
Pantry." 5 Water-CIoset Room. 3 Rear
"
Hall." 4
and Lavator\'. 6 Dumb-
waiter "
Well for light."5 Library.
S Vesti-
bule. Water- OFPRINCIPAL FLOOB
7 HaiL
" " "
6 Pantry. "
7 PLAN
Closet and'Lavatory. Fig. 16.
Fig. 17. (Perspective

HOUSE 277
kitchen added, veranda in place of reception

room, and the whole thing changed from right
to left.
!; 24. On a hill-side, or when there is no
room for "c., on the principalfloor,the

I"itchen,
outl)uildings of Figs. 20 and 21 could be dis-
pensed
Fig. 19. with, and Fig. 22 used. A lift would
PLAN
be needed in the dining room, and it should
be arranged somewhat Fig. 10.
as in
Fig. iS. The dimensions of Figs. 20. and
" 25. 21
We above, the chamber and attic plans
annex
22. differ so, that we append, in order, thaml)er
Idr Figs.16 " 17, their arrangement varies
as floor plans for each.
so materiallyfrom that of the floor.
principal
Fig. 20 Fig. 23.
" 23. Fig. 20 is for a basement Kitchen
Fig. 24.
rig. 21.
Fig. 21 is the same thing as Fig. 20 with
AN OF CHAMBERS
Fig. 25.
either Fig. 20, an rior

exte-
" 26. For 21 or 22,
PLAN OF PRINCIPAL TLOOR
could be had with a little ingenuityfrom
Fig. 22. either of the followingfigures.
HOUSE
278
r.C-V.ITHEKS OGl
(Perspectivefor Figs. 20 and 23.)

Fig. 26.
for Fig'-.21 :ind 24, )

Fig 27. (Perspective
fur F and 2^ )
Fig b (Per^pect\ e i,
HOUSE. 279
The exteriors Figs. 26, 27, and 28 were contradiction of the notion sometimes held,
for the three designs Figs. 20, 21 and 22 in the that asquare house cannot be made into a
order named. \Ve have purposely kept them picturesque house.

separate from the plans,to illustrate to what Fig. 29 illustrates the same tiling. It will
a varietyof exteriors the (virtually)
same fioor apply to all the designs from Fig. 7 to Fig. 11
plan may be adapted ; and also to impress the inclusive.
Figs. 30 and 3! are regarded as excelling

in effect and picturesqueness,
most designs for
houses of the size.
Fig. 29. (Perspective for any Fig. from 7 to 11.)
Fig. 31. (Perspective

for Fig. 30.)
280 HOUSE
PLAN ofPRINCIPAL FLOOR PLAM or CHAMBER FLOOR.
Fig. 32. Fig 32a.
Fig. 33. (Perspectivefor Figs.31 .iiid32 )
" 28. Figs. 32, 32a 33 and show more orate

elab-
design, with suggestions for a large
number of "
conveniences on one floor.
Figs. 34, 35 and 36 show a house something
of the same character, where the kitchen,
laundry,"c., are to go in the basement. (The
hints for these drawings were found in a house
by Mr. J. C. Cady.)
One of the good features in Figs. 31 and 34
is,that the bilHard table does not impede the
free movement of people between any parts of

the floor outside of the billiard room.
" 29. We have so far, considered alities

gener-
of interior arrangement. We now prO'
"| Fig. 34.
ceed to some details.
I Vestibule."
Hall. 3 Parlor. 24 "
be
"
The rooms most used should, of course, Dining-Rooni. 5 Staircase hall

"
6 "
put wliere the finest views are to be had, and Pantry. 7 Gentlemens'
"
dressing-
room 8 Billiard 9 Library.
pantrys, closets, etc., should not be placed " room. "
where some other room might command an
improved outlook. so to place windows and doors, that drafts can-

g 30. Where thereenough it is be had without going over
is room beds and other niture
fur-
well to have doors and windows placed sym-
metrically; whose occupants would be exposed.
but they should always be carefully (See ""9" 1 1). Moreover, it is well to carefully
located with reference to the furniture, by draw-
ing indicate on the plan (bearingin mind the con-
siderations
the positionsand dimensions of the furni-

ture justmentioned) the way each door
on the plan. Special care should be taken is to swing, as is done in Figs. 9, 10 " II.
HOUSE 281
Fig. 35. (Perspectivefor Fig. 34.)
Let the doors be of the finest and, occasions of ceremony,

31. The hall. trically
symme- one on
arranged and as large aspossible,try most useful rooms in the house, connecting,
it should, all of the principal rooms. Its
to use folding doors into the parlor at least. as
For the reasons see " 17. A retrogrademove-

ment necessary height (ifadvantage be taken of its
has been made and it is an exceedingly its stained glass in stair-
upper stories galleried) case
good one by which the Hall, as o" old, forms windows and others, its open fire with ingle-
S.E..FULLES.SC
Fig. 36. (Hall for Figs. 34 " 3 5-)
HOUSE 2R3
Fig. 39 is better for most places where it is carried on heavier beams past the flues at side
to be called for. of fireplaceopening.
apt
Staircases should
of ample " 36. Ingleside.
always The be to roughly
tho-
"34. proper way
width with broad treads approach-
ing and enjoy a wood fire is to re-establish the
low risers
to the inclined plane as near as possible; ingleside, which has of late justlyfound favor.
the treads may be of stone, marble, brick or tile It is a nook, large bay, or arched recess in the
and these should never be covered with carpet. side of the room, capable of receivinga hooded
Wooden ones may be, and padded to prevent fireplace, of size ample enough to receive the
noise. The liandrail should be on both sides fire-dogs,back and other logs, on a hearth
broad and moulded to accommodate itself to raised four inches from the floor. Over the
the hand and of convenient height, filled in opening should be a shew-board for plate,and
with turned balausters and intermediate
strings at either side of the recess proper, a seat or
or they panelled. It is always desira-

may be ble high-backed settle,lit by small windows partly
to keep the lower portion of handrails filled with stained glass. See Fig. 61.
solid or with only a few ornamental tions
perfora- " 36. Bay windows are generally desir-
able,
which help the sweeping. They are more especially in exposures adapted to climate
pleasant for. ladies using them, and oftentimes and scenery. In the bed-rooms, deep
prevents accidents to children. The landings window recesses made by closets on each side
should be frequent and ample, and the handrails and provided with seats are to be specially
always kept at the same level, even if newel recommended.
posts occur at landings,on which they

should always be placed, and not rest on
the steps. Good effects may be obtained
from windows
having stained-glass being
placed on first landing as in Fig. 36 or by
arcades opening into conservatories etc.
Gas fixtures mav be sometimes ed
introduc-
on the newel post at foot of or on
landings, but is generally to be avoided

as it is liable to give a contracted look
to the staircase. Turned pendants and
strings continued 4 in ches underneath
stairs and panels as a margin
formed into
Fig.40.
for plastering are good, preventing the
Fig. 40 is for a flat window.
bungling of the plastercornice of the hall, and
the plaster from falling off as it is apt to,
sepeciallyat the junction with the outer edge
of the wooden string. See the underside of
the stairs in Figs. 36 and 37. The staircase
of the second floor may, as before suggested,
oftentimes be embodied design of a
in the
galleriedhall,so as to be seen as a prominent
feature from the hall on the ground floor.

" 35. Fireplaces. Of late years the open place
fire-
Fig. 41.
has entered largelyinto the livingrooms
ful-looking, Fig. 4i.can be used in connection with either
of American houses. They are always cheer-
and serve as good ventilators. a plainwindow or a bay.
should be relied ly
sufficient- " 37. Kitchen. Don't have it so big that
They never on to
of cook's reach, and that
heat a large room in an exposed situation. everything will be out
Avoid of living she will make it store room ; don't have it
fireplacesin corners rooms, a
around below ground if you help it, because it is

they are ungenerous, as few can sit can
them; and where it is possible,have your place

fire- difiicult to supervise.
be able burn " 38. Attic bedrooms be made very
large and high, so as to to may
wood. On no account use the imitation of valuable in country houses. They generally
wood by burning gas, if (not to speak of command the best view. A high pitched roof
health, and for with flat top, leaves but little of the ing
ceil-
honesty) you value your care a on
the delicate colors of your furniture. Wood exposed to the sun, and provides a good
is always quickly lighted,cheerful, healthful, garret for storage. See Fig. 42.
Keep the house free from
and if cedar
burned, aromatic,is and has "39. Angles. as
possible,each indentation
everything in its favor, providing the fireplace angles as or corner
occasions the
is large enough. Hearths should never rest on the foundation plan, always
floor beams, but be carried brick tile builder to add appreciably to his estimate.
on on or
trimmer arches, properlysupported,and bedded Most of the hints that we find it practicable
for the other elsewhere in
in mortar, to guard againsttire,the joists
being to give rooms are
in the articles Df.cor.a-

stopped short of the chimney breast, and this article,or on
284 HOUSE.
Warming lation.
Venti- small closet ; because general features of
TioN, Furnishing, and a or
houses made a century or twoago were good
enough to be revived, some architects revive
with them the
tiny panes of glass which were
never a matter but were

of clioicc, merely the
largestthey could make at the time. Style (in
the sense used above) never had an existence.
All we see of the ancients speaks oiprogress in
civilization and adornment and wliy we of the
nineteenth century shouldgo backward to any
epoch and forgetutility,
and that too in gressive
pro-
America, is a mystery.
" 42. The
positiona house has to occupy, be
it city or village,hill side, valley or rock
in the mountain, each requires a different and
distinct character in their several designs;
So much for the generalinterior arrangement.
The details of interior finish,we leave till we blending them, as it were, into the scenery or
localitythat they are to occupy and taking ad-
vantage
come to speak of construction, and now ceed
pro-
of their best outlooks as regards the
to
scenery and, in cities, of the position for cli-
matic
influences.
exterior arrangement.
On a level piece of land near the sea a far
better horizon view is obtained by elevating
" 40. It has seemed best to give designs
with their
the 4 or 5 feet,whereas
livingrooms on the
of exteriors in connection respective
hillside among
trees, the lower the house is kept,
plans,but we can readilyrefer back to them.
much
(afterattendingto the ventilation of cellar)the
As the details of a house depend so on
more will it appear to grow into its surround-
ings.
each other, they, of course, cannot be very
classified.
strictly If it is to be among other
We now consider alphabetically the princi-
pal
houses, its proportions can high without be
of the exterior,in order
details that the
looking stilted. We have not attempted and reader contemplatingbuildingmay be guarded
shall not attempt to give many hints regarding
againstoverlooking any that he may care for.
the exterior of cityhouses, beyond suggesting
S 43. Arcade. A recess on the outside of "
the absence of all ornament made up of purely

a buildingenclosed by arches and railings.
architectural oljjects that have no use, and ad-vising
tlie application, so far as appropriate, of

the principlesgiven in the article on tion.
Decora-
Even where good architects have attempted
wide departuresfrom the stereotyped

cityhouse, the result has often been able,
question-
and it is dangerous for novelty to be attempted
by any but the most competent taste.*

" 41. Style. To persons about buildinga
house, almost the first subject considered is ;
"
"
In what stvle shall I build ? The question
of the so-called styles is fostered largely by
the books likely to be conned as an aid, and also
by the press in its descriptions of buildinglately
executed ; and this questionof styleand the endeavor
to embody the remains of a bygone age,

in which ail the necessary requirements of
modern life and climate were wanting, often
lead not alone to incongruity, but to bad ning
plan-
and a positive dislike to the house as an
inconvenient home after it is supposed to be

complete. For instance, a window the same in
size and character as those lightingprincipal
rooms is seen lightingand almost occupying
*
Accordingly as our treatment relates so largely to country
houses many of the designs and ideas needed in this article
"
have been found in Villas and Cott.ages,"
by Calvert Vaux,
(New York, Harper " Brothers) from which by the courtesy
of the Author and Publishers, th^y have been taken. Figs-
29, 34, 35. 36 and 51 to 60 inclusive are by Mr. Wisedell wlio
is the author of most of the matter on Halb^ Staircases^ Fig- 43-
Fireplaces, In^lcsides, Cliiituieys,Roofs, W itido'MS,and the
entire department of Coftstrnction. His counsel, given at
Mr, Yaux's suggestion, has been a greet source of "aid and Where but a singlearch is needed, it is called
comfort" in the of
preparation this articla. Figs. 37 and 61 a recessed arch. Fig. 44.
are from English sources. The rest of the figures(except 9 to
Arcades and recessed arches,if wisely in-
15 inclusive^ are by Mr. Vaux.
HOUSE 285
troduced, always produce effective contrasts of the front door in Fig. 27, over verandas in
lightand sliade. Tliese arrangements are to Figs.26 and 31, and over the porch, veranda
be distinguislicdfrom porches and verandas, and bays in Fig. 33. A balcony is frequently
both of wliich project. supported like the one over the door in Fig.
27, on brackets from the wall instead of ports
sup-
from the ground.
Carriage Porch. See Porch. "
4)46.Chimneys may be made effective.

Those in Figs.28, 29 and 35 are worth noticing.
Fig- 44-
Kig. 4^
Being protected on three sides, tliey are
Those in Fig. 46, are arranged for
preferable, in mucli exposed situations, to tively,
respec-
six and five flues.
porches and verandas, except where breezes
are more important" in warm weather than
protectionin cold. Arcades provided with
glass frames for winter, make well-protected
conservatories. The sashes could be made
portable.
ii44. Bay -windows are well illustrated in
most of the exteriorsalready given. Fig. 45
shows a good arrangement for a bay window
with a balconyon top.
Fig- 47-
The one in Fig. 47, has ventilatingflues

on the sides.
Chimneys should be carried well out from
the ridge of roof.but seldom intermediate tween
be-
eaves and ridge. They admit of good
treatment if placed in outer walls. All chimneys
in such positionsshould have gables or ridges
carried behind them so as to prevent the cumulation
ac-
of snow, (see back of chimney in

fig.29), and this should be well studied in
designingall roofs.
All chimneys that occur in outer walls should
be built with an air chamber or space between
Fig. 45' flue and outer walls similarlyto the hollow
walls (see " 75 ). If this is done, the flue will
The balcony could be fitted with sashes become will be ex-
not chilled and no difficulty perienced
to protect plants. in causing it to draw, and the heat will
" 45. Balcony. " A projecting platform be retained. All flues should be built square
from door window above the
a or ground 12 inches by 12 inches, so that a circular flue
floor,
illustrated over the bay in Fig.1 7, over pipe of galvanizediron or baked clay may be
286 HOUSE
used to carry off the productsof combustion be lowered several inches without rain beating
and the anglesin the left flue maybe used as a in. They also are very decorative ifjudiciously
ventilating flue from the several rooms ing
contain- used, in Fig.31, note the great hood over the
fire places. Openings for this purpose balconywhich surmounts the porch,also the
should be made mto the flue near the ceilingandone over the largewindow in Fig. 35. In a
covered with a wire guard. (The ordinaryre- gister plain house, a hood over the door, with sidings
fronts are bad for the reason that they runningto the steps, is effective. See Fig.48.
have too much iron in comparisonwith the opening " 51. Ombras or upper logiasopening off
and are consequently largeand unsightly).one or at most two of the principalbedrooms
A heated flue forms the best known and most are very convenient as they give effective
reliable ventilator,still no two rooms should shadows for exterior effects. See Fig. 35.
have openings into the same flue on account under right-handgable. They should always
of probable difference of temperature in the be covered by the main roof. A similar effect
two rooms and consequent drawing in from may sometimes be accomplishedby an open
one of them of the deleterious gases that it is balcony over a bay window or under the pro-
jecting
desirable to be rid of. gable of a house. All these effects
Care should be taken to prevent any timbers requirevery careful designor they may prove
from being built into flues and ordinaryflues inconvenient and unsightly.
used for smoke should be pargetted and cored, " 52. Porch is often confused with arcade,
i.e. plastered with a tenacious cement and the balcony, ombraand veranda. It properly nates
desig-
anglesrounded off so as assist the e.xitof the a covered approach to a door. For lustrations
il-
smoke and prevent the accumulation of soot. see Figs.17, 26, 28 and 33. The
" 47. Cupola, or observatory as it is latterhas a carriage-porchsuch
"
a convenience
sometimes called, is illustrated in Fig. 31. at nightand in wet weather
surprising that it is
Taste and convenience both urge placingone not to generalusfe.
find in more
on a tower where practicable,rather than raising " 53. Roofs, it need hardlybe explained,
it from the inside of the house. are very importantfeatures, both in effect and
On cupolas, exposed balconies in connection convenience. There is great latitude for pic-
turesque
with a smoking room, tea room, or it may be effects which are often marred by the
a study, often add much to the exterior effect attempt to create too many features or breaks,
of a house, as well as being a convenience. which tend to givea straggling and weak effect,
This providedthe house is sufiiciently largeto as thoughtheywere simplya collection of roofs
warrant it ; as if not, it may become all tower instead of a roof. Harmony of detail and as
and no house. Many very charming treatments far as possible continuity of eaves-line,except
of these features may be accomplished bv the it is broken by largegablesor a tower, will pre-
vent
proper use of tiles or shingles. this. For the better sheddingof driving
" 48. Dormers are windows projecting
from storms, roofs should be always steeper than an
the roof. Figs.26, 28 and 35. They are
See angleof 45 degrees (seeFigs.29 and 35 and
alwayspicturesque when properlyintroduced. study the roofs and gables in the other designs.)
" 49. Finials are upright decorations in Note, too. the fact that in Figs.26 and
wood, iron or terra cot/a surmounting the 28, the principal difference between two liouses
gables of either roofs, dormers, or porches. of essentiallythe same ground-planis in the
Sometimes their pattern is made continuous roofs. This feature is more seen (certainlyin
with that of the verge-board.They are trated approaching)than any other outside of a house.
illus-
in their more recent treatment in figs. A roof with the gable cut oft (see Fig.6)
29 and 35. is called hip]5ed."See verge-boardbelow.
"
" 50. Hoods over doors and windows area Shutters. [See under \ 107.)
great protection from the rays of the sun and J 54. Ventilators are always desirable and
from storms. With a hood, the top sash can may often be introduced with great effect.
Fig. 50-
Fig.48.
HOUSE 287
For dwelling,they look better rather into designs and emblazoned

a with crests, or
nearer gable-end of a roof than at the cen-
the tre. figuresubjects. Too much color should always
In a stable, they are better where tlic be avoided or they will appear tawdry. The design
ridgepolesjointoward the centre of the build-
ing. may be carried also down the sides of plate
The designs we have given or similar glass,but not at the top and bottom, on account
ones can be adapted to the plan in the article of its weight needing the sash frame
on Ventilation, which see. for security. These points are illustrated in
" 55. Veranda is often confused with Fig. 51, which is a suggestion for an ordinary
Arcade, Balcony, Ombra and Porch. It is a
covered balcony on the first floor,and is illustrated
at the front in Fig. 6 " 35, at the
side in Fig. 33, and in the rear in most of the
other e.\terior views.
It should never be forgottentliat the roof
of a veranda inevitablyexcludes some light
from windows. It is therefore undesirable,
ordinarily,
to have a veranda extend entirely
around a room, and, much more, around a
house. Sometimesdifficulty has been re- this

medied
by persons wishing the veranda to sur-round
a house, by having the veranda and,

consequently, its roof, made narrow. This
remedy is, if anything, worse than the main
difficulty.If a veranda is worth having at

all, it is worth having so wide that a group
sittingneed not be disturbed by a group walk-
ing,
and that a hammock need not take up the
whole of it. Sometimes thedifficultyis re-
medied
as to the lower rooms, by having the

veranda roof start from a floor higher than
the second. In crowded buildingslike sum-
mer
hotels, where much veranda room is

needed, this seems the best plan,on the whole,
especiallyas during the summer season, what
light(and heat) this arrangement would exclude
from sleepingrooms, can well be spared.
The veranda of a private house should not Fig. 5..
be less than ten feet wide, and in many cases window with a muUion. (Of course this un-
had better be thirteen "

the usual length of symmetrical design is not intended for an
floor-planking. actual window, but merely to illustrate the

" 56. Verge-board. " A decorated board pointsunder consideration.) The upper sashes,
under the end of a gable. See Figs. 17, 28" 35. protectedby the hood, are intended to be hung
" 57. Windo'ws seldom receive the tentionon
at- centres ; the lower sashes (one shown with
in
design that thev deserve, and are lead ornament at sides, the other without) are
generallydesigned as though it was necessary arranged with weights and sash cords, all on
to keep them all alike,both in size and detail. one side, so as to keep the mullions tliin.
This is a most fatal error, not alone for resque Other
pictu- forms of windows will be found in the
considerations, but for convenience accompanying perspectivesof houses, adjusted
and
economy of space. Windows should always to suit varying conditions. (See especially
be adapted to the size and position of rooms,
and ingenuity and circumstances will suggest
many specialarrangements. Windows in most
livingrooms, unless carried to the floor, should
have sills of the rightheight to hold a book or
work-basket, and should go up to within at least

eight inches of the ceiling,
so that the upper Fig. 52.
sash serve as a ventilator,and Pl.in for pulley boxes, sill,"c.

may an expan-
sive
airiness be the in 61.) It will
Figs. 6, 29, 35 and the bay
may given room to ; but 17,
from the of the air and be noted these windows that very few of
general clearness are
brightness of the sun, it is frequentlyobjec- of the same

tionable size or design.
to have them filled entirelywith plate " 59. Double glass may be used in a single
or other clear glass. Hence the prevalent sash, if it is rabetted on both sides (Fig. 53);
custom of closing blinds. this forms an air-space, valuable for deadening
" 58. A much better method is to have street noises : also preventing loss
of heat.
clear large glass in lower sashes " 60. When windows to lawns
up to 7 feet open on
from the floor,and the upper portionof glass or balconies and are used for egress, good
slightlytinted,cut and formed with lead bands head room should always be allowed by using
288 HOUSE
a travellinghead in the sash frame ; but in r.\in driving in. The vertical method can be
positionswhere this is not French

practicable, used occasionallyin sheltered positions,as
casement windows should be used, their sashes almost the whole of the window may be thrown
being hung similarlyto doors ; and if the pre-
cautions
open, but this is fatal to any arrangement of
are taken in the make of frame and blinds except when the walls are very thick.
sash that are taken in France and Canada, the
ill name they have would speedilyvanish. In CONSTRUCTION.
Montreal and (Quebec,where the seasons are
far more severe than here, they are generally /. Stone and Brick houses.
used, but always have a small groove in the
frame and centre of sash going all round :
" 64. Getting a dry foundation. " After
tae site of a house has been chosen and the
ZL p.an determined on, before a foundation stone
SILL is laid the whole area and one foot outside the
fr'aivie.I ssioi Mr.
extreme limits of the walls should be excavated
^^gfi STUDS
BLEl
\
(whether there is
depth of 12 inches
to be there
below
a
the
cellar
bottom
or not) to
of the
a
-.ii\\ \\"A intended foundation and the whole area ed

cover-
ME PLASTE R
formed of
with a good concrete 2 parts of
-\^M^ sand, 4 of broken stone in about i ^ inch cubes,
and I of good cement, with sufficient water ded
ad-
F'S- 53-
Plan of Frer.cli Winduw. to make it a fluid mass. This is to be
evenly spread over the whole area and led
trowel-
thus, if water should drive off with good cement. Where cellars are
in,it will find a channel desired, this will form a good floor.
prepared " 65. Sub-Drain. Should the subsoil show
to
carry it away,
" this is also well to do any signs of saturation, or be filled in, it is
in the bottoms of sashes well to lay a course of tile
agricultural of 2
that are hung, and in the inch diameter under the concrete before it is
sills. If this is done, no spread. (If the house is over 30 feet wide 2
more complaints will be lines should be laid.) These should be laid to
heard of wet driving in. a fall and connected

drainage system. with the
jr; -^
Outer sills,too, should be Where the sandy or gravelly
houses have a
Section of French Win- grooved, to prevent the subsoil these should be invariablylaid. This,
dow. mass of water fallingon if properly done, will prevent dampness and
windows running down and streaking the the deleterious effects of surface water or
paint. drainage from being sucked under the house

" 6l. Another form of window, executed as is often the case when it is heated. It has
in the Brooklyn Park, is one with large been the cause of houses being unhealthy,
sashes, from 6 to lo in cities where
feet long horizontally,especially noxious exhalations
filledwith glass,leaded in or stained or with from gas and sewer pipes are continually being
figure subjects,arranged with wheels and drawn in.
balanced so as to travel easilyin the frame. " 66. Foundation "walls. " After layingthe
The blind is arranged in a similar manner ; concrete under the whole area, the foundation
these slide either down below the sill or up course of good size,and spreading at least 6
into the head. The space occupied by such inches on either side of wall, is to be laid of
a long window should be divided by turned largestones well bedded. On this the wall below
columns, with cap-band and base ; thus an ground level is to be built of fairly squared stone
appearance of freedom is given to a room, well primed up with small pieces of stone and
and such a window is very desirable in loca-
tions well grouted with liquidmortar so as to make a
where good scenery is to be had. solid wall. The outer face of the wall against
" 62. If extensive views are to be had in which the earth will be filled in should be elled
trow-
positionswhere it is not desiraljle to have with good hard cement ^,iinch thick and
windows, from proximity to the necessary it should be allowed to set hard before the
offices,
or for lack of furniture space, a window earth is filled in. By these means, and reason-
or panel formed of one clear sheet of glass, alile ventilation, a cellar will be perfectlydry
and arranged with a frame similar to a picture obtained.
gives a pleasanteffect. By its means an ever- I 67. Damp-course At the level of the "
changing landscape may be obtained. This ground or justunder floor joists, either a course
should never be attempted except the scene of slate laid as if on a roof, breaking jointand
be free from active life. bedded in cement, or a layer of asphalt or
" 63. Sas/ies can be arranged on centers, to some one of the several vitrified damp-proof
swing horizontally or verticallv. The horizontal courses should be used. This will prevent the
is a good method when appliedto the small upper moisture rising up into the walls by capillary
sashes of mullioned windows. (Fig. 51.) They attraction, rottingthe floor joists, etc., and gendering
en-
serve as ventilators, and should be arranged so the growth of wet rot. (See Fig. 58.)
as to ojjen with the bottom out, to prevent the "68. Cellar under Hall. In extremely cold
HOUSE 280
be used
placesit is well not to have a cellar under the be dark grey, red bricks may as a trim-
main hall of the house, but an arrangement of
flues conveyinf^the smoke and lost heat from
the furnace under the Hoor, and in brick or
stone houses 3 feet up the side walls,of the
hall. The floor being of tile will become
gently heated. If a cellar is desirable under
the hall,the flues may formed of concrete
be
or Tiel lime patent blocks, carried on rolled
iron beams. This method of heatinghas been
found in the northern countries of Europe
in all the remains of villas where the Romans
founded settlements after the conquest. If
the hall is warmed, from its generallycentral
positionmost of the house will be benefitted.
" 69. Laying stone. "
In cities the use of
stones for face work, base course, sills,jambs,
window and door heads, and ornamentation,
is very desirable, providingthe stones are laid
on their
quarry beds (i.e., with the grain run-
ning
horizontally), and are of good size in the

Fig. 55-
wall. The perniciouseffect of standing thin Random Rubble Ashlar with brick quoins.
4 inch stones on end is alreadyseen in many
brown fronts in New York and in cities
stone
ming in a varietyof ways, at all the openings
where it has been done, and in few years will and
a
angles. Strings (/.t?. horizontal lines)of
be still more apparent from the frost entering
the stone and throwing off the laminated face
sur-
and from the erosions of the elements ;

for if water will carve its way through masses
of stone laid as nature formed them, how much

sooner must we e.xpect to see its effects from
a defiance of natural laws.
" 70. In the country, it is generallyfound
possible,either from boulders or from local
quarries',
to obtain good enduring a stone for bmî
walls. The rougher uneven colored parts of
this may be used for the foundation and ing
wall-
up to ground level,and the pickedstone of
even color and texture can be reserved for the
portionsabove the ground or up to the second
floor which may be wood or shingledsimilarly
to that shown at fig.
29 the lower part of which
is supposed to be built of brick.
Fig. 56-
" 71. Base-course. About 12 or iS inches
Coursed rough ashlar.
above the first floor joists,
it is generallybetter
to set the wall back 2 or 3 inches as a plinthor brick either laid flat or (See Fig. 55)
vertically
base course. This may be formed with a row- of may connect windows, "c., and so bind the work
bricks set on edge with the angle splayed
outer
or chamfered off or it
may be of stone similarly ^^^1^!
worked and bedded with equal beds in long
lengths. (See Fig. 5S)
" 72. 'Walls are generally erected 20
inches thick and they should be built of stone

picked of an even color laid either with ran-
dom
jointsor coursed rough ashlar or with

angular beds. This last is the most e.xpensive,
although if stones of another color and of suffi-
cient
size be used for door, window, jambs,
and at the corners in angularbedding, it has a
very good effect,otherwise it will look weak
and unstable. All stone used for face work
should be left free from tool or drill marks
which destroy the evenness of surface and
color, and should not be too evenly trimmed
on surface, as the rougher the face, if free
the
from tool marks, the greater the diversitv of tints Fig- 57-
Irregular Ashlar, Coursed quoins. Corner in angular
value from the shadow creating. If the stone
bedding.
19
HOUSE 291
but brick be used. This is now being done is at all

large,they should be provided with a
largely in England. The carving has to be proper soshaft
that they may be readilyat-
tended
well studied in low relief toadapt itself to the to, without tearing up wood work to
material,the brickwork being built up with hunt for a difficulty.In all cases where
ordinary jointing like the other work, and pipes are exposed to danger of freezingthey
carved when the mortar has set. should be either boxed with sawdust
up or
This carved brickwork may be seen on a covered with incombustible felt. Sliding or
house by Mr. Wheeler Smith in 57th St. boxing shutters and doors should also have
between 5th and 6th Avenues, New York, their proper provision in the walls ; a want of
and some good use of brick on
other a sion
Mis- thought in these small particularsnot only
building (also by him) on 35th between creates considerable cost but mars the best
1st and 2d Avenues. There should be rooms in the house.
more of it. Its beauty is in its shades and
color, which the woodcut cannot give.
//. IVooiiai Houses.
" 79. Pointing up of all brickwork should
be with a neat trowel-struck joint while
it is iei/a;fiiei/i, because of the mortar going " 83. The same general principlesof ex-
terior
the wholedepth of brick. (See Fig. 58 at apply to all wooden houses, however
rightupper corner). It is the stronger and great may be the apparent difference in out-
ward
more weather-proofjoint,for if the jointsare design at their completion. A much

raked out in the usual manner and pointed greater freedom of grouping and massing of
up afUr the walls are all built, and it is not features may be attempted than in building
very careful! v done (which is almost an with stone
sibility)
impos- or bricks.
the frost is likely to get in any cavity " 84. Foundation and base. After the
that may be left and throw or loosen the sham excavation and preparation of a concrete bed
pointing.Moisture is then allowed to creep as before described in " 64, the foundation
into the wall surely ruins it, and cellar walls are built to the height above
and slowly but
causing in some cases the disintegrationof the proposed finished grade line that the position
the face of brick. White tuck pointing and or site of the future house demands. A
other fancy jointingwhich protrudes beyond damp-course (" 67) of slate or asphalt is laid
the face of the brick should never be used as under the ground floor joists and they are well
it will not stand the frosts prevalent in the pinned up level,and the spaces between built
Northern States. up with stone to the floor line,so as to prevent
" 80. Cement in pointingred brick is most vibration of the whole frame, which is often
desirable of a dark color, and be readily occasioned from a want of this precaution.
may
formed either with black " 85. Frame. On the joists
Munich cement or go the chesiiut
Indian red pigment mi.xed with ordinary mor-
tar. or pine sills,carrying the pine corner posts.
Also the dark moulding sand obtained from These are the full width of sill and are ten-
iron founders, if mi.xed witfi a good cement,
pro-
duces noned in and pinned with hard wood. These
very pleasing,dark
a colored, durable corner posts receive the platesor heavy beams
mortar that harmonizes well with most of the carryingthe upper floors and roof, with filling
red bricks used. in studs for outer walls and partitions,which
"81. Stone courses, jambs, etc. Good should be of pine, but may be of spruce, and
effects can be had from bands of colored stone are also framed or notched into the sill and
in base courses, cornices, moulded are diagonallybraced, and if the
strings,plate. These
jambs, and window and door heads built in floors
high they are also strutted with short are
with the bricks,the several features being de-signedpieces put between studs horizontally.All the
to accommodate themselves to the necessary openings for doors, windows, "c.,
heights of certain courses of brickwork so are left with double studs where large timbers
that they may be discontinued, if thought desirable,
are not required.
without interferingwith the bond of " 86. Covering. The outside of the frame
brickwork. In the use of brick and stone, is first covered with inch boarding laid diagonally,
glaringcontrasts of color should be avoided, and on this is put felt,paper or other
as they tend to divide the buildinginto small waterproof material. Sometimes cleats are
layers,or panels as the case be. Blue nailed midway between the studs and inner
may
stone, brov/n stone, and often times local rough laths, and plastered one good coat. This
stones will blend in with the color of the method is more expensive,but is very desirable
bricks, and a modest and unpretending result on account of the two air spaces, which duce
con-
will be attained. In large pretentiousbuild- ings, largelyto the warmth of the house. Then
stone as lightas Ohio may be blended comes the false frame forming the finished
with brick. With good judgment and proper corners and definingwindows and other fea-tures
massing it will be satisfactorv, but it should of the design. This should never be
never be attempted in a small house. less than 5 inches wide. The spaces left may
" 82. Pipes, doors, etc., in -walls. In a be covered with tiles ; cut and plain shingles
brick or stone house, provision should be made of cvpress, cedar or pine soaked in oil slightly
for all gas and water pipes bv leaving a stained ; or with weather boarding not over $
chase or channel in the wall,and if the house inches wide, it being desirable to obtain as
292 HOUSE
Fig. 60.
Framing and various stylesof coveringfor wooden houses.
many horizontal lines as possiblein a building afterwards colored. Very pretty effects can
without givingit a weak or wiry effect. be had by sticking necks and bottoms of
There are other methods of covering the bottles into the damp plaster so as to form
outsides of houses, sucji as the four following: patterns. These can be arranged either in trary
arbi-
1 87. Concrete slabs with moulded ments,
orna- patterns or to represent flowers or plants
which may be had in a varietyof colors, cut plaster. The play of lighton many-
in the
and good combinations obtained. They are glass so exposed is often very beautiful.
colored
screwed directlyon to the studs. In the eral
gen- I go. Sgraffito is a modification of plaster-fill-
ing,
plan, the dimensions of the slabs must be where layers of different colors are
considered. E.xamples of this work were on the put on, and the scratching made deep enough
New Jersey buildingsat the Centennial hibition.
Ex- to reach the various colors as desired, just
as cameos are engraved. Specimens of this,
1 88. Brickwork in patterns,
filliug, may be centuries old and still in good condition, are
employed between the timbers. In this to be seen in Italy.
case the timbers should be of hard wood "91. The two foregoing methods are almost
and grooved to receive the bricks. This untried in this country. But they are cessfully
suc-
is not
filling to be recommended in positions used in England, and there is no
much exposed to moisture, the bricks

as are reason why they should not be here.
apt to absorb it and rot tlie timbers. 1 92. Rough-cast "
plasterwith gravelthrown
^89. Plaster filling can be spread on a on it,is not unknown here, but it is generally
background of reeds, or
"
wattles," which used to cover the entire walls of inferior
should have //w bark on. so that the moisture buildings. Tastefully introduced in panels.
from the plaster will not expand the wood it could be advantageously used in good
and throw things out of shape. This fillinghouses. It should not come near to the
is best in coves and other positionsnot much ground, as it would soak up moisture.
exposed. Intagliodecorations may be scraped ^93. Roofs may be covered with flat tiles
in the plaster,as shown in the cut, and Inailed or plugged on battens,and well plas-
HOUSE 203
tered on the underside in lime and hair to keep ^96. Ceilings should always be cross-
out weather. Slates, if of good qualityand furred before lathing,largely preventmg the
color,such as Pennsylvania black, or Vermont cracking and displacement of plaster ; and
green or red, are pleasing. They
should be of side walls are usually furred off for lath and
small size and to be waterproof,laid with a lap plaster.
of at least 3 inches of the first slate under the In the country and in small or cheap houses
third, and secured by or composition avoid high ceilingsand instead of the bare and
copper
nails. Slates of different colors in bands or cold plaster e.xpose the floor beams which
diamonds, and should
all fancy slating be care-
fully should be more carefullyfinished,allowing the
and judiciouslyused, as they generally cleats and boarding supporting deafening to
effect of the roof being in layersor be In such cases a largebeam to carry
give an seen. use
parts and destroyunitywhich is the first neces-

sity the generalfloor beams, instead of cross ing.
brac-
of roof.
this reason,
a For if any decoration
be'desired,
slates of similar color cut a house
to analways requires
^97. Plastering
agreableform will be found decoration supervision both in the pre-
enough. the most
paration carefiri
Slates should not be used on frame houses and qualityof the materials used and
as they are apt to give them a stiff look and in the lathingwhich is generallynot sufficiently
seem out of place ; a cedar or cypress shingled supported or nailed and is often the cause of
roof (paintedif preferred) will last longer than cracks. The less hard finish on walls, the
poor slate and can be made more effective. better, and especiallyfor surface decoration
Painting of a wooden house is of the walls should be sand finished,which gives
^94.
importance. Every country house texture to the work just as rough paper does
great
should have at least three tints. This variety to a water color drawing.
but little more than The ^98. Doors at the entrance should be of
costs monotony.
trimmings of the roof and openings, and the liberal width, and are generallybetter if formed
verandas, etc., should be of a color or shade of two leaves or doors. If it is possible, have
gentlycontrastingwith the main walls. The inner or vestibule doors, so that the outer door
solid parts of the shutters should be of a third may form a storm door, and fold back into a
tint not widely different from the

first two, panel arranged to receive it. The outer door
and the movable slats of a fourth, much darker should always have small glass lunettes, to
than any of the others, as the effect of the lightthe vestibule, of a decorative form, pro-
tected
openings they cover isalways dark, at a little by bronze or other screens. The door
distance, and if it be covered by a lightlyof the vestibule should be treated as a screen,
tinted shutter, the house will produce a ing
feel- and be almost all glass. Sometimes they are
as if it were without (See protected with bronze or iron
windows. guards ; though
Painting ani{ Pigments.) not usually.
1 99. Generally,doors leadingto the principal
INTERIOR FINISH AND DETAILS. rooms are made too small. They should, if
^95. Floors. Floor joistsshould always hinged, never be less than 4 feet wide, in two
be of the proper size to span the floor space, leaves,so as to admit two persons comfortably
with larger turningjoistsat all openings,and on festive occasions ; if slidingdoors, never
double under all unsupported partitions.They less than 6 feet wide. Bed-room doors should
should be strongly cross-braced with 2 inch always be largeenough to allow furniture to be
by 2 inch stuff every five feet to make them easilyreceived into the rooms.
rigid. After this has been done, cleats are " 100. In th" designs for doors there is great
nailed on the joists 3 inches below the floor line, room for improvement, by the introduction of
rough boarding is laid, and on this,deafening more panellingand surface carving in the solid
formed of concrete or clay is laid. Hard wood, and less of the objectionable, cheap, ap-plied
wood floors should always be of narrow boards ornament stuck on to simple forms. Large
^ to J inch thick and arranged with a square panels formed of thin veneer, arranged so as
border accentuated in design at prominent to similate expensive woods, with poor mouldings
pointsaround the room ; and the spaces cupied
oc- and carving stuck on, are disagreeable
by doors, windows etc., should have not alone as shams, but from their tendency to
separate designs and the border should not be destroyproportion. If reed mouldings or other
run into a bay. The centre space may be filled small ones are worked the entire length of the
in with flooring laid diagonal and square in dif- ferentstyle in the wood itself, and arranged with
compartments, the whole making a butt joints(not mitred), a pleasing effect may
design. (See Fig. 36.) It should always be be gained. These are not any more expensive
considered as being covered with a rug on account than the mouldings generallyin use, as the
of the difficulties of keeping floors in mouldings may be machine-run. Panels, if in
good order, clean and bright. Great difficulty one piece,should never be secured by nails in
will be found if proper provision is not made door-frames, but allowed to have freedom for
in layingthe floor for expansion and contrac-
tion, expansion and contraction of fibre. In the so-
as during the summer the jointswill be called hard wood doors, it is better w-ith most
crowded up and irregular on 'the surface, woods to make them of two thicknesses over
while during the winter from furnace heat a pine core : this prevents the buckling and
they will be wide open. twistingof the door-frame.
294 HOUSE
I loi.Cabinets or book-cases may sometimes window, swings around and covers up the sash,
be placed on wheels between rooms, and serve cords, "c. They may be similarlyarranged
In a crowded library, for in- to slide up into the
stance, head ; they may also slide
as foldingdoors.
such be of great sidewise into pockets formed in the furring
an arrangement can
service. The rollingbook-cases would project off,or thickness of the walls, in a like manner
those each side, to sliding doors. In largehouses, they may be
their own depth beyond at
and in foldingback againstthem make an even arranged to form a design, or have large
surface. mirrors, and all the shutters in a room may
should be used where be arranged so as to close or simultan-
eously.
1 1 02. Slidingdoors open
doors are too wide to fold without using valuable In large rooms used for ceremony or
should have the best public halls, this is sometimes desirable.

space in the room. They
fixtures that can be obtained, and be hung from 1 107. A movable shutter, either outside or
above on friction rollers,to relieve the rolling-inside, may be formed of steel,iron or wood
in the floor. This method of ii.xing slats, arranged to coil up over the head of the
ways may
be more expensive at first,but is reliable,
and sash-frame. This is sometimes advantageous,
will be found in the end the cheapest. as they may be formed into hoods by the use
^103. In the matterironmongery of doors, of a stay-bar.
of
effects be strength added
had, and 1 108. The iron-work of sashes and blinds
good can
to the doors, if strap hinges of wrought iron should be the best the market affords, as this
be used, as they admit of much good decora-
tive first expense will often prevent a great deal of
treatment. (SeeFig. 36.) Locks, bolts and annoyance and ultimately greater expense.
escutcheons are all necessities,and this being " 109. A-wnings of striped canvas are ble
desira-
the case, why should they be hidden instead of in some positions,and often add much to the
being made valuable constructional ornaments? cozy look of a house. They should always be
Some improvement has been made in the provided for in the design by pockets in the
bronze-work of late,but from the want of plain head of the window, or they will have a disagreeable
surface it appears cheap,sufferingfrom the attempt look when not in use, and soon be
to obtain more ornament from a small destroyed for want of protection.
object than it is capable of properlygiving. îio. Screens. Japanese bamboo or wire-
" 104. Cornices should be always formed gauze screens, both of which can be seen
of small mouldings and be free from applied through from the room but not from the ou'.side,
stucco ornaments. Ribs on the ceiling,if unless the lightinside should be greater, are
introduced, should be kept very flat and be sometimes desirable. The sash-frame should
continuous with the cornices, so as to appear also be arranged for them. A pleasantscreen,
to belong to it,and where centre ornaments are and one that admits of good treatment, may be
used let them be small, shallow and circular,or formed of alternate turned and square strips
square, plainand free from leaf ornament so of wood, with turned fiUing-inpieces between
as to form the nucleus of color decoration if forming a series of small square openings.
any is to be used. See Fig. 36. These can be inserted during the summer
1 105. Blinds and shutters may be comforts months, and are used in most of the cities of
but are frequentlymade a discomfort. Their eastern Europe instead of sashes. They give
arrangement and material should be studied to air, and, if formed of hard wood, partialpro-
tection
meet varied
requirements. Outside window- to the room. The wood being thick,
blinds are usuallymade light,and fall back on they cannot be seen through unless the ob- server
the wall. For this reason they are very weak is directlyopposite and on the same
if not tied at the angles with strap hinges or level.
angle-pieces.They should always be provided ÎII. Wood finish. In the interior of a
for in the exterior designs,and this can be country house, it will generally be found
readily done (see fig.51) with little extra cheaper to trim the rooms with the white and
expense, preventing their slamming and destruction.
red pine, well seasoned and free from sap
In the figure,the blind (thrown (i.e. dark bluish stains)noton account of actual
open ) lies in an extension of the false window- cost of hard wood but of the fancy price that
frame, and flush with it,so that the wind cannot is generallyassociated with it in the minds of
get between it and the house, to slam it builders. These are the most reliable woods
to, and the
weight rests on the sill. we have in the market ; standing changes of
^ 106. They are often arranged inside,hinged moisture and temperature better than any of
in two heights and foldinginto boxes arranged the others. They however should seldom be
to receive them. It is generallywell to have the painted and never white; painting destroys
portion exposed to the room when shut, panelled the beauty of the grain, which can be well
so as to form part of the design of the window- brought out with shellac and copal varnish, or
frame, unless the whole blind is needed to be it be slightystained and varnished. If
may
slatted. Blinds or shutters may also be arranged not varnished, it soils very easilyand it is difficult
as on plan. Fig. 52, in which they are shown to clean. External work should be
hung with cords and weights,like sashes, and painted and never be varnished, as varnish
going down below the sill in two or three will not stand a season exposed.
heights; after they are down, they are covered 112. In the general designof mouldings,
'li
by a flap,and a small panel,the height of the care should always be taken to adapt them to
HOUSE 295
Fig. 6i.
An English Dining-Room.
the nature of the wood so as to bring out its ^115. Inlays are always appropriateand can
color and beauties of grainand this will usually be readilydone mechanically by any country
be accomplishedby keeping them small and flat, carpenter with a fret saw. The design should
and grouping them so as to allow a plainsurface be well massed and on thin paper which can be
for better displayof the wood. All mouldings pasted on a series of veneers of alternate color-
ed
should have continuity and either lie against wood each with paper pasted on to stiffen
or be received on wood. In general,avoid it. The design is sawn out and the pieces
shewing the end sections of mouldings as it will counter changed and applied to panels or
appear cheap if not carefullydone. Do not where it is desired.
make the trimming thin, as it is apt to look weak ^ 1 16. In hard wood there is a great diversity
and wiry. Veneers of precious woods should of colors, qualityof grain and strength,and it is
be used sparingly and as a background for the advisable at the outset to form sorrie plan by
general trim, in the same manner that you find which a varietymay be introduced into the
gold back grounds used in the paintingsby the living rooms without creating too sudden a
old masters. Never use them as a ground for contrast. The followinghas been found desirable.
carving in relief or it will appear stuck on The vestibule and entrance doors of oak
and lonely. relieved with wall panels of majolica tiles and
^113. Most of the hard wood in the market, tiled floor. The hall staircase and gentleman's
owing to rapid growth and consequent open
roomof black walnut carried to ceilingforming,
grain,is very apt to twist and be difficult to plaster panels for decoration, with floor of
keep in place ; hence, all mouldings should be cherry and black walnut. The libraryof oak and
formed of small members, of even black walnut in equalproportions, with floor of
separate
The drawing room
grain,with a softer wood introduced to relieve maple and black walnut.
it. If this is not and root of ash, with black walnut
properly attended to, the of oak
finish of rooms is apt to be a source of trouble sparingly used and ebony columns, narrow
and from the shrinking,swelling, pine floor for carpet. The dining room and its
annoyance
splittingor chipping of the wood, no matter floor of oak with stone fireplacefor wood fire.
how much has been taken in the seasoning furniture. It is very desirable
care 1 1 17. Fixed
and drying. to cover as much as possible of the wall space
S I r4. The best seasoning that timber which and introduce in the generaldesign^ of room
is to be used for joiningcan have, is to be well as much of the fixed furniture as possible, so as
water-soaked and then sun-dried, the timber to leave littlefor the decorator and upholsterer
standingwith its jrain vertical ; and it is well not to mar by incongruous details. The following
to relyon kiln-dried timber, in which the sap is particulars may sometimes be left to the architect
only dried up, and will surelyswell and cause a with more confidence than to the average
great deal of trouble as soon as the work is furniture maker. In the vestibule, a seat, and
affected bv the change of climate. provision for the doors etc.. can be arranged
296 HOUSE HUNG N WINE
and the ceilingshould be of wood, the frost for a season, if built with unseasoned
poor
having great effect on hard finished plaster.material and bad workmanship, tell their own
In the hall,provision should be made for wrap story from the shrinking of floor boards,im-
proper
chest, hats and coats, umbrellas and seats, not closing of doors, windows, etc., separa-
tion
forgettingthe fireplaceand a of door and place for the
window-frames from plaster,
big clock. (See Figs.36 and 37). In the gentleman's saggingor sinking of floors and separation of
room, the necessary provision for surbase, cracked plasteron walls and ceilings,
adjustingthe toilet. The butler's pantry should and general bad ironmongery, together with
be provided with a hot plate, a registeror the offensive odors "
escaping from the bad
steam coil under a slate or marble slab," and in plumbing.
largehouses should have the butler's bedroom ?I2I. All these points are readilyseen by
with plate safe near at hand. The dining-an ordinaryobserver, but the hidden difiiculties,
room may properly have a high wainscot with such as insufficient depth and number of
buffet arranged for plate and wine coolers floor beams, the want of constructional ber,
tim-
designed to form a part of it,the upper and faults in the general method of build-
ing
portion of wall panelled with a frieze of require a practiced eye to detect them,
wood designed to receive tapestry or hanging. and for this reason a written report from an
A large
open fireplace may also form a striking architect thoroughly describingthe condition
feature in this room as well as in the hall. of the house may cause a reduction in the price,
Proper provision should be made in the should the would-be purchaser, for especial
woodwork of all rooms for gas brackets, etc. reasons, still entertain the thought of buying.
In the library, bookcases with provisionfor Unhealthiness of Nevr Houses. The "
handlingevery day books, books of reference, coincidence of moving into a new house and
desk, print drawers and pamphlet closets. The soon having a doctor's bill to pay has frequently
and out of reach may be for objets been a subjectof remark ; the cause often is
space over
d'art, and wall space for maps, that the house is moved into before the walls
any convenient are
which be on spring rollers. Let there dried. It has been estimated that 30,000 gallons
may
of consumed in raisinga medium-sized
be an
open fireplace. The drawing room water are
has generallyto be given to the decorator and three-storybrick-house ; and this can only be
upholsterer,although by the proper tion
introduc- gotten rid of by slow evaporation. A house
of such features as wood mantels and should never be occupied in less than three
chimney glass,arches at bay window and the months after the plasteris on and after fires
general arrangement of trimming around dows

win- have been going steadily for a week, with ample
and doors, the conventional decorator may ventilation by (doors and windows. No water
find generalleadinglines defined, should

some for drinkingor cooking should be used from
the architect not be employed in this very new lead pipes,for at least one month after
essential particular. the water has been otherwise used daily.
"118. Houses upon which thought has Even when pipes have been long in use water
been bestowed in their several details, have that has been standinghad better be run off be-
fore
been too often marred by the fashions of any is used for drinking or cooking. See
the moment introduced in the decoration and Brick; Chimney; Drain; Earth-Closet;
furnituije,by panderers to the prevailingtaste. Fire-Place; Flue; Gutter; Lightning-
One of the outgrowths of this is the named
mis- RuD ; Sewer ; Ventilation ; and Warming.
"
hard wood finish "
in houses built to HUCKABACK "
A coarse linen fabric mented
orna-
sell,where the necessary and unavoidable mings

trim- with raised figures, and much used for
of doors and windows, together with towels, etc. It has little beauty, but answers
household
often one side of a door and the exposed sides very well for common wear.
of shutters have been executed in a wood HUCKLEBERR'y." variety is The best
costinga few cents a foot more than pine(pine called the liiickhberry
swampor bhieberry; it
costs 6 cents : black walnut 8 or 9 cents but subacid, rich and juicy.
is large,purplish-black,
the latter is a little harder to work,) and in The common or huckleberry is also
hij^li-biish
mouldings and appliedornament that do not fine. The common low-bush huckleberries are
properlybring out the beauties of the wood. called "

cracker-berries "
by Jerseypickersbe-
cause
when eaten they crack in the mouth, on
ADVICE TO PERSONS ABOUT TAKING A HOUSE. account of their tough skin. They are smooth,
quiteblack, full of "seeds, and acid. A better
^119. taking Before always a house, it is well varietyof the loiu-biishis. the j it is
susâr-berry
bluish and has small seeds.
to get the best professionaladvice obtainable sweet, very
and HUNGARIAN 'WINE." Hungary's tive

rela-
regardingits condition value. Especially
is this the case where the house is a new facilities for wine-growing far exceed those
one,
of any in Europe. On of
as such are so often built only to sell,and the country an area
bad construction and materials are hidden 125,000 square miles, Hungary annually duces
pro-
under a mask of fresh paintand meretricious (on an average) 500 millions of gallons,
tlie newness of which off, whereas France, on an area of 204,000, reaches
ornament, soon wears
its shams and entailingfrequent ex- about millions of gallons.

exposing pense 700
and disturbance. These wines are grown under so many vastly
" 120.' Houses that have been occupied different conditions of soil,latitude,altitude
HUNGARIAN WINE HYACINTHE 297
and attendance that the result is a varietyof 2. Menesi. A brand "

of amber-color, neither
brands, unattainable by either France, Spain, red, nor white, grown near the boundary of
Italy or Greece. A distinct feature of the Transylvania,on a stratum of aluminium, which

wines Hungary is their positiveness^their imparts to it a delicious tartness ; the Menesi
of
is a delicious sweet wine with justenough
body,bouquet and aftertaste, impossibleto pro-duce Aszu
artificially. Of the several hundred tinct tartness
dis- to make it piquant. It is very heady.
brands, we give a general classification 3. Neszmelyi." (Germ. Nessmiiller) is a

and a short descriptionof those commercially lighterbrand than
any mentioned here, of
most important. remarkably fine bouquet and taste. It is grown
Hungarians rarelymix their wine with water, just South of the Danube between Gran and
but rather drink wine and water alternatelyComorn.
from two glasses. 4. Ruszti, grown about seven English miles
I. Red wine
north of Soprony ; (Oedenburg) dry Ruszti is
:
one of the noblest brands of white wine. Some
1. Baltazeker. healthy table wine of think it
"
A
superiorto the finest Burgundy, red
medium strength,(for a Hittigarian wine) fine or white. These also made
grapes are into
taste and bouquet.
Aszu, of a dark amber-color.
2. Budai, (grown round"
Buda). The
is warming 5. St. Gyorgy (St. George) grown near
Adelsberger or Budai-cream (as
the boundary of Austria, about
are) vigorous,slightly 13 English
most Hungarian wines miles from the battle-field of Wagram, is a
astringent, with a deep, aromatic, extremely beautiful white table-wine of
moderate strength;
gratefulafter-taste. Indisputablya tonic.
there is also Aszu made of this wine.
3. Egri. (German
"
Erlauer) a fiery,gene-
rous 6. Somlai (Schomlauer) is a superior white
very astriuiênt wine, often recommended
in gastricdisorders is
wine, full of fire, bouquet and body.
; the highest quality so
7. Sopronyi (Germ : Oedenburger) grown
vigorous,that its effect reaches the pores in the boundary of Austria, 40 English miles
near
less than two hours also a tonic. Of this ;
S. E. of Vienna near the left shore of the lake
wine, there is also an
"
aszu," for explanation
of Neusiedel ; a delicate dry wine, hot, rich and
of which term, see under Tokay below.
with an aftertaste,such as grapes, or pears
4. Karlovai. "
(Carlowitzer)grown in that
will leave on the palate,and so intense, that it
portion of
Slavonia, between the Save and
lasts until
dispelsit. some other drink or food
Drave which the Romans
rivers, Syrmium called
From select grapes of the Muscat vine planted
on hills that were first
vines by planted with
in this vicinity, the Sopronyi Muscatel Aszu
the soldiers of Aurelius Probus. Rich, gene-
rous,
(see Tokay) is made, which is quitesweet, with
warming and aromatic to a degree. The
just the least touch of fruityacidity and a
finest grapes are selected and left on the vines
or when culled,exposed to the sun until they delightful bouquet.
8. Szamarodner. In nearly
every feature a
wrinkle, then hung over
"
tubs until the juice

relative to the Tokay ; valued as a dessert-wine.
bursts the skin of the grape and this juice,obtained
9. Tokay. Of all dry wines the richest and
thus without pressing, is collected and
"
noblest. Grown near the Tibisc river on the

boiled with wormwood [absinihe)-3.nA is sold as
left bank, rather North. The finest grapes are
"
Carlowitzer Tropfwermutho" a nectar that "
left to become wrinkled, and a bucket or more

Bulwer praisesin one of his novels.
are then pressed with the common grapes, thus
5. Matrai. A heavy, rich wine, grown
"
in
Northern making the "aszu," which is of surpassingly
Hungary round the Matra hills, very
much like good Port or Cyprus wine. pleasant taste, rather sweet, generous, very
6. Szegszardi, grown in the triangle formed strong and soporific, an excellent tonic for
those convalescing from typhoid fever and
by the confluence of the rivers Danube and
kindred diseases. As an indication of the
Drave, on land abounding in iron ore. It has a
slightlymineral taste, and is recommended as

body of this "
it may
king of tuini-s,'' be
stated that the Jirst dose is a ieaspoonfiil.
a tonic all over the country, agreeable in flavor
and of moderate
strength. According to the number of buckets of select
7. Tetenyi grapes used, the "Aszu "is called einbutiig,

(Tettinger)grown near Buda,
partakingof the qualities of Budai, (which see.) zweibitttig, dreibuttigor vierbuttig,the last
8. Villanyi, not kind being the highest. When these grapes
as hot as some other red
wines of Hungary, of a most refined, insi-
dious
are hung over tubs,until the juicebursts the skin
taste, quite apt to ensnare the unwary.
(asinA"rtr/o7'a/ above) the result is the celebrated
Essenz Tokay" or essence of Tokay.
"
9. Visontai, justastringent enough to make

it a piquant, delightful HUNGARY-'WATER." To one pint of
beverage,strong and
warming, and a first class tonic. A white wine is proof spiritsof wine put one ounce of oil of
raised in the same and two drachms of essence of
locality, which is made of rosemary,
ambergris shake the bottle well several times,
Muscat-grapes ; this brand is very high-flavored ;
and seems to be liquidfragrance: ''Itis sold then let the cork remain out twenty-fourhours,
under the name of Visontai " after which stop it up tight. After a month,
Muscatel."
during which time it should be shaken daily,
II. White wine :
put the water into small bottles.
Magyarati.avery healthyand
I.
agreeable HYACINTHB." This is the most popular
brand, much like St. Gyorgy. of all the garden-bulbs,and richlyrepays culti-
HYDROPHOBIA HYDROPHOBIA 299
the greatest benefit in a largenumber of cases thirtyof bites by mad dogs results in hydro?
It stimulus to the nerves,
gives a healtliy ing
brac- phobia, even when the dog was unmistakably
them, and actinglike a tonic and soother to rabid.
the whole It is likewise invaluable in Hydrophobia in the Dog. The
system. "
symptoms
cases where the circulation of the blood is im-
pairedare usuallyas follows :
" The first,
according to
it is nearly always beneficial in
; and Youatt, is a marked change of temper ; the
cases of
indigestion, nervousness, an impaired naturallycheerful dog becoming waspish and
constitution,a too full habit, or where the pa-
tient morose, and the bold fondling pet retreating
has been livingtoo freelywithout taking from his master's hand as if it were that of a
much exercise. Having, under the head of stranger. On the other hand, the shy dog
Bath, already noticed at length the different becomes bold ; but in almost
every case there
forms of baths, and the great importance of is a total change of manner for several days
bathing,it only remains here to mention brieflybefore the absolute outbreak of the attack,
some of the forms in which it is employed as which is indicated by a kind of delirious watch-
ing
a remedial agent. These are various. Besides of imaginary objects,the dog snapping at
the ordinary bath and the shower bath, one of the wall, or, if anything comes in his way,
the most common is the douche bath, in which tearing it to pieces with savage fury. With
a singlejetof water, varying in size from that this there is constant watchfulness, and some-
times
of a quillpen to the thickness of a man's arm, a peculiarly hollow howl, while at others
is projected with great force, either from no sound whatever is given, the case being
above, below, or on one side,upon a particularthen described as dumb madness." Fever is "
part of the body. The sitz bath is taken ting. always present, but it is difficult to ascertain
sit-
Besides these there are the foot bath, its extent, on account of the danger of approach-
ing
hand bath, etc. Sometimes when the patient the patient ; and with this (in contradic-
tion
is sittingin a warm or tepid bath, cold water to the name hydrophobia) there is invaria-
is poured over the head and upper part of the Ijlyan urgent thirst,which the dog is in such
person. Pieces of coarse linen,saturated with a hurry to gratifythat he generally(ipsetsthe
cold water, are also applied to the skin, and vessel containingthe water. There is also an
covered over with dry cloths, and usuallyre- increased
secretion of saliva,which becomes
moistened several times a day. The -wet- thick, viscid, adhesive, and glutinous,and
sheet packing is one of the characteristic fea- clingsto the corners
tures of the mouth, whence the
of the system ; it consists in enveloping dog makes furious attempts to detach it. This
the patient in a sheet out in cold water, is an earlysymptom in the dog, and scarcely
wrung can
and then covering him over with dry blankets. be mistaken ; as soon as it he should
appears
The system of dietaryand exercise that are be shot, before the rabid stage is reached. It
kept up at the water-cure establishments is is thoroughly established
now a fact that
probably even more conducive to health than hydrophobia has no relation to the weather ;
the baths themselves. that, in fact,more cases occur in winter than
HYDROPHOBIA." This appallingdisease in summer.
is caused by the bite of some rabid animal, Dr. John C. Dalton,of the New York Board
usuallya dog or a wolf,though instances of its of Health, furnishes the following practical
communication by a cat or a horse have occurred. rules which should be carefullyattended to :"
It would be useless to dwell on the symptoms 1. A dog that is sick from cause should
any
of the disease, because when once it is devel-
oped be watched and treated carefullyuntil his covery.
re-
there is no known cure ; by the use of
chloroform and narcotics we mitigatethe 2. A dog that is sick and restless is an ject
ob-
may
agony of the
patient,but that is all. The great of suspicion. This is the earliest peculiar
thing is to remove the poison before it has symptom of hydrophobia.
extended itself into the system. is best dog that is sick and restless and has a
This 3. A
done by excision of the wounded part, care depraved appetite,gnawing and swallowing
being taken that every portion of it is removed. bits of cloth,wood, coal,brick,mortar, or his
When it is impossibleto the knife tually,
effec- is animal. He should
use own dung, a dangerous
powerful caustic (nitricacid,or strong be at once
a chained up and kept in confinement
liquidammonia) should be applied freelyover until his condition be clearlyascertained.
the whole surface of the wound, so as to all of the fore-
going
destroy 4. If, in addition to any or
the effects of the poison. As the
poison is not symptoms, the dog has delusion of the
very active,these means are usuallyeffective senses, appearing to see or hear imaginary
even when employed some time after the receipt sights or sounds, trying to pass through a
of the wound; but of all due
course haste closed door, catching at flies in the air where
should be made, and it is well for something
to keep washing there are none, or searching
the wound with tepid water until medical aid which does not exist,there is great probability
arrives. He
that he is, or is becoming, hydrophobic.
It is now conceded by all medical authorities should be secured and confined without lay.
de-
that many cases of so-called hydrophobia are
purelyhysterical,
being caused by the operation 5. In case any one is bitten by a dog whose
of dread sensitive organization ; it is im-
portant is effective and
on a so condition suspicious,the most
to know that not more than one case in beneficial treatment is to cauterize the wound
300 HYPOCHONDRIA HYSTERICAL FITS
at once with a stick of silver nitrate,commonly preceded by a feelingof faint-

The fit is often
called "lunar caustic." The stick choking, as if a ball were
of caustic ness and of
risingin
should be sharpened to a pencilpoint,introduced the throat, interferingwith swallowing, and
quite to the bottom of the wound, and even with speech. Then comes on a violent
held in contact with every part of the wounded fit of screaming and sobbing, mingled with
surface until it is thoroughly cauterized and bursts of laughter; the eyes are closed, the
insensible. This destroys the virus by which breath is drawn with difficulty, the face becomes
the disease would be communicated. red, and the limbs, perhaps, convulsed ; the
HYGIENE. (See Health.) throat is grasped violently, or the hair is torn,
HYPOCHONDRIA. A disease ized
character-
"
or the hands or feet are beaten violently against
by e.\treme sensibility of the nervous sys- the ground. In fifteen or twenty minutes
tem, the
and bordering very closelyon insanity,to fit goes off, and the patient conies to herself,
which it sometimes leads. The patient'sideas having been more or less unconscious while it
are often of the most extravagant character, lasted. When a paroxysm threatens, loosen
and he generallybelieves himself to be ing
suffer- each article of dress, lay the patient on the
from some terrible and imaginary disease, floor without a carpet, and dash largequantities
or to be much worse than he really is. He of cold water into the face, to the extent of two
fancy that he is immensely tall or inordi-

nately or three pailfulsif need be. A little water
may
small ; that he is heavy as lead or light merely sprinkled into the face only increases
as a feather ; that he is composed of glass or a the disorder, while large quantities, strongly
lump of butter. Hypochondriacs are all tremely
ex- dashed, cut it short. No harm results,how-
ever,
timid, and their fears are exercised if no treatment is employed. A dose of
upon trifles,
or are altogethergroundless. They valerian is a popular and
remedy. excellent
dwell constantly upon their own sufferings, Hysteria, of which the fits are merely a
and are usually morose, peevish, suspicious, transient paro.xysm, is, as its name implies,
of some ity
irregular-
and frequently believe their dearest friends very frequentlysymptomatic
to have designs upon their life. If not arrested, in the function peculiar to the womb, the
the disease becomes organic, and in many periodical secretion from that organ being
cases developes into acute insanitywith suicidal either deficient or in excess, irregularin its
mania. The causes of hypochondria are rious, recurrence,
va- attended with difficulty and pain,
arisingusually from an impaired condition or, as in many cases, morbid in its quality.
from To some of these conditions the severe,
of the nervous system, and especially tracted
pro-
repeated attacks of hysteria are
derangement of the digestivefunctions. Men or
of letters, overtasked students, and men of generallyto be ascribed ; but it may also be
business, and those whose naturally delicate caused by nervous irritability, vivid moral tions,
emo-
constitutions and ardent imaginative minds anythingwhich excites the imagination,

have been abnormally stimulated, are the most especiallydisappointedlove, jealousy,and various
of body and mind. In very many
frequentsubjectsof hypochondria ; but it may excesses
arise in the strongest persons, after profound cases it is partlya desire of the mind, brought
by improper self-abandonment to the power
grief or other moral emotion, debilitating ex-
cesses on
of any kind, or the sudden suppression of the emotions, and especiallyto feelingsof a
of any habitual discharge. Those, too, who, painfulcharacter or of sexual tendency.
from want of occupation and a due amount of Treatment. The principlesof treatinghys-
" teria
exercise, acquire a luxurious habit, often fall a are threefold : I, to improve the nutrition
prey to it.
of the nervous system by bringing the blood
Treatment. The treatment
" must of course up to its healthy standard, by a strengthening
according to the origin and na- diet,hygienic means, and the judiciousemploy- ment
vary somewhat ture
of the disease. In general,the important o'ftonics ; 2, to remove all irregularities
thing is to withdraw the patient's mind as much in the menstrual or other functions, when they
from himself; and for this evident exciting ; 3, to act the
as possible purpose are causes upon
change of scene and cheerful societyshould be mind, by leadingthe patient to repress the first
sought. The system should also be strengthen- ed emotional excitement by the force of will,and
by tonics,and exercise in the open air. If to direct the attention to a different class of
the disease arise from idleness and lu.xury,objects,substituting a pleasantfor a ble
disagreea-
then plenty of active exercise and a spare diet train of thought. After a paroxysm, quility
tran-
are the proper mode of treatment. In all cases of mind and habits of self-control are
the state of the digestiveorgans should be tended the

at- best means of preventing a return ; any
in love, business, or
to, and the bowels kept in a strictlydisappointment,whether
normal condition. other affairs life, of be re-
should, if possible, moved
HYSTERICAL FITS." An hystericalfit, by the realization of the hopes. If mar-

riage
though generally a very innocent thing in its be unattainable, the tendency to hysterical
effects, is yet sufficiently alarming when seen attacks will often be removed by the change of
for the first time. Though most common in air and scene and habits resultingfrom a distant
and similar is useful to
women of an excitable and ill-regulated mind, journey ; a course
it may occur in the most sensible and calm- distract the attention from other consuming
judging persons under sudden shocks, fright,cares and persons which may act as posing
predis-
great mental emotions, grief,joy, or anger. causes.
ICE ICE-CREAM 301
ICE." Ice is usually kept for immediate nature as to be certain to remain full of water,
family use, in refrigerators,which it is cheapest the drain will act as an inlet of warm air,and
to buy good. They should be seldom ed.
open- will effectually
counteract all the best tions
precau-
Two thicknesses of newspaper wrapped of other sorts.
around the ice before it is put into the recep-

tacle ICE-CREAM. " If ice-cream is to be made
will make it last nearly twice as long. at home, it is best (and most economical)to buy
Where a is
refrigerator not at hand, ice should a patent "freezer
"
and have it always ready.
be wrapped in a thick blanket and kept in a There are a great number of these to be had,
cool place. (See Coolers.) nearly all of which are good ; select one which
ICE BAG. A rubber
"
bag, closed with a
metal clamp, to be obtained from druggists and

rubber stores. It is of the greatest convenience
where bruises, or any other ill,call for the
applicationof of the body.
ice to the surface
ICE-HOUSES." dug out of the Whether
side of a hill or in level ground, requireprotec-
tion
from heat transmitted or conducted through
the atmosphere or through the soil. To protect
them from the heat of the sun they should al-ways
be dug in placeswell sheltered by trees ; to
protect them from heated winds the opening Ice-pail and Freezer.
into them should be towards the north. In all

cases their entrances should be closed ically,
hermet- is simple in construction, and which has a
and at all times when the temperature is space of about five inches between the outer
above freezing-point. An ice-house should surface of the "form" and the inner surface
never be dug in wet soil,or near a spring ; and of the "tub." This, if properly managed, will
to prevent the transmission of heat through the freeze cream in half an hour. In preparing for
earth, the sides, bottom, and top should be use, break the ice up in small pieces and put a
lined with masonry and cement, thick and close layer in the tub about three inches deep; then
enough to prevent the entrance of w'ater. A put in a layer of salt (rock salt is best),and
small-sized ice-house, cheap and simple, may then more ice,etc., using about one-fourth as
be made as follows : Dig a hole in the north much salt as ice and having a layer of ice on
side of a hill,about six and a half feet in diam-

eter top. This mi.xture must come at least as high
and in depth. At the bottom run a small up on the outside of the freezer as the cream
trench through to the outside, for carrying off does on the inside,and it is better to have
the water produced by the melting of the ice, it reach the whole height of the freezer. A
the bottom and sides must be made of laths or hole in the tub to let off the water as the
thin planks attached to girders and uprights; ice melts is a great advantage. In taking
over this planking must be placed straw, press-
ed out for use, first wipe off every particleof
close, and forming a layerof non-conducting the ice and salt from the freezer, then with
material about half an inch thick. The top of a knife loosen the sides, then invert the zer
free-
the pitshould be covered with a ceilingof wood, the dish in which the ice is to be
upon
and over this earth should be heaped to a served, and apply two towels wrung out in hot
height of over three feet. At the north side of water to the bottom part ; the whole will soon
the pit is the entrance, a square-head forming slide out in the shape of a cylinder. If it is
an inclosure,which should be filled with straw. desired to serve the cream in moulds, pour it
A few steps conduct down to the door of the into them when it is frozen and
sufficiently,
ice-house, which must be closelycovered with then cover the moulds with snow and salt till
bundles of straw, and is itself made of wood they are wanted. Dip the moulds in warm
with straw attached to its inner side. An house water
ice- to make the ice slipout easily.
of this size will hold between three and Almond Ice-cream. Sweet almonds, 3 oz ; "
four tons of ice ; enough, allowing for all probable bitter almonds, i oz ; cream, 3 pts ; sugar, 2
waste by melting, to last the largest teacupfuls; arrow-root, l tablespoonfulwet up

household through the season. It should be with cold milk ; rose-water, 2 tablespoonfuls.
entered only once a day : and the straw which Pound the almonds to a paste, and add to
covers the entrance should not be removed for them the rose-water ; heat one pintof the cream
a longer time, or
more, than is necessary. almost to boiling; stir in the sugar, and when
It is necessary to /rap the drainby which the this is melted, the almonds ; simmer ten utes,
min-
water that melts from the ice is carried stirringoften ; then remove from the fire
away.
If this be not done, and with a trap of such a and let it stand ten minutes longer in a cover-
302 ICE-CREAM ICES
ed vessel. Strain the cream pressingthe bag the sugar between the slices ; cover it,and let
hard ; then return it to the sauce-pan and stir it stand three hours ; then chop it up fine,and
in the arrowroot until the cream thickens "
say strain the syrup through a sieve ; beat this into

five minutes. When quite cold, beat very the cream, and freeze at once. A few slices of
light with an egg-whip, adding gradually the the pineapple may be cut into bits,unsugared,
rest of the cream ; it should be lightin half an and stirred into the cream when it is half
hour. Then freeze. frozen.
Chocolate Ice-cream. " 7a/f^ .--Chocolate,3 Peach Ice-cream. " Make same as ple
pineap-
dessert-spoonfuls ; cream, i pt ; milk, yi pt ; ice-cream.
I teacupful; egg, i. Stravyberry or raspberry Ice-cream.
sugar,
"
Beat the egg very light and mix it with the Ta/^^ .--Strawberries or raspberries,
I pt ; cream,
to boiling and add juiceof half a lemon.

sugar ; heat the milk almost I pt ; sugar;
it to the egg and sugar ; rul) the chocolate smooth Mash the berries and strain off the juice; to
in a little'milk, and stir it in. A little vanilla this add sugar enough to make very sweet, and
be added if the flavor is liked. Put on the stir in the cream ; strain in the juiceof half a
may
fire and heat until it thickens well, stirringall lemon ; press the whole througha sieve, and
the time ; then set aside to cool. When it is freeze. Currants may be worked up in the same
cold, beat in the cream, and freeze. way.

Coffee Ice-cream. "
raspberries or strawberries
7"i,if .-"Coffee,i are not in
cupful, If
and clear ; cream, take pound
3 pts of the juiceof either and
strong sugar, a ; 3 cup- season,
fuls ; arrowroot, 2 table-spoonfuls. add the juiceof one or two lemons, half a pint
Take half the cream, heat it nearlyto boiling of cream, and half a pint of fresh milk ; color
and stir in the sugar; when this is melted, add with a few drops of tincture of cochineal,and
the coffee ; wet up the arrowroot with a little freeze.
cold milk, and stir that in. Boil for five utes,
min- Vanilla Ice-cream. " Make same as delphia
Phila-
stirringconstantly,and ice-cream,first boilinga vanilla bean in
set aside to cool.
When cold, beat in the rest of the cream by the milk tillthe flavor is strong enough. Or,
degrees ; then freeze. boil a vanilla bean, well scraped,in a quart of
Fruit Ice-cream. -Make rich boiled custard, milk, until flavored ; beat up the yolks of eight
"
and mash into it the soft ripe fruit,or the eggs and stir them in ; sweeten well ; and add
grated or cooked hard fruit,or grated pineapple the whites of the eggs, whipped to a stiff
; rub all through a sieve, sweeten it
very froth. Boil till it begins to thicken,stir till
sweet, and freeze it. Apples, pears, peaches, cold,and then freeze.
quinces, raspberries,and strawberries, are all ICES (WATER). Omit the cream, and mix "
good for this purpose. juicesof the fruit. When

water zen
fro-
with the
Lemon Ice-cream. " 7a/t(? .-"Lemons, i doz; they should be perfectlysmooth, and soft
cream, 3 qts ; sugar. enough to yieldeasilyto the spoon. If brittle
Squeeze all the juice from the lemons, and or solid,it is an indication that too much water
stir into enough of sugar to make
it it thick ; has been used.
then add gradually the cream, flavored with Cherry-water Ice. " 7V?/i"".--Cherries,I qt ;
some of the grated rind, and freeze. lemons, 2 ; sugar, I pt ; water, I pt ; brandy, I
Orange Ice-Cream. " Made same as lemon wineglassful.

ice-cream. Orange requiresless Bruise the cherries and half the stones in a
sugar.
Ice-Cream. 7"2î? .--.Sweet them through bag over the
Orgeat "
almonds, mortar ; squeeze a
I oz ; bitter almonds, \ oz ; cream, I pt sugar ; add the water and the brandy ; then
;
eggs, yolks of
8 ; sifted
sugar, 4 oz. freeze.
Blanch and pound the almonds with
a little Currant-water Ice. Take :-Kvft, red cur-
rants, "
of 2.
orange-flowerwater (or rose-water) ; beat the and granulated sugar; eggs, whites
yolks of the eggs, add the sugar, and stir all Squeeze the currants through a linen bag,
gently into the cream ; put the whole on the and for each pint of the juiceallow a pound of
fire and stir continuallytillit begins to thicken. granulated sugar and a pint of water; and
Take it off,stir till cold,and then put it into when the sugar is thoroughly melted, put into
the freezer. the freezer; when half frozen, add the whites
Philadelphia Ice-creanx. 7a^-^ .--Cream or "

of two eggs, whipped to a stiff froth.
milk, 2 qts ; sugar, powdered, i lb ; arrowroot, Gooseberry-water Ice. " Stew the berries
goose-
3 table-spoonfuls
; eggs, whites of 8. until they are soft,and then squeeze
Boil the milk or cream (the latter is best) ; out the juicethrough a linen bag ; to every pint
thicken it with the arrowroot ; add the sugar ; allow a pound of granulated sugar and a pint
of water ; mix well, and freeze ; above.
and pour the whole upon the whites of the eggs, eggs as
which should previously have been pint of lemon

well beaten Lemon-'water Ice. "
To one
If of vanilla is desired, half juice, add quart of granulated sugar and

up. a flavor split one
a bean, and boil it in the milk. When all the one quart of water, in which the grated rind of
ingredients are stirred together thoroughly, three lemons has been soaked, until highly
freeze. flavored ; when partlyfrozen,add the whites of
Take .--Pineapple, four eggs, beaten to a stiff froth.
Pineapple Ice-cream. 1 "
large one ; cream, I qt ; powdered sugar, i lb. Orange-'waterlce. /'"/{"";

.--Oranges, 6; lem-
ons, "
of 2.
Pare the pineapple,slice it thin,and spread 2 ;
sugar, i pt ; water, i pt ; eggs, whites
ICING INFANT 303
and freeze state is produced by the smoke

directed for Lemon- to which crude
Prepare as
water ice. subjectedin the East Indies in the process it is
Pineapple-water Ice. 7Vz/t^ .--Pineapples, of drying.

"
and white of i ; INDIA SHAWT.. {See Shawls.)

2, large ripe ; water i pt ; egg,
sugar.
INDIGESTION. {See Dyspepsia.)
Pare the pineapples,remove the eyes, grate, INFANT. The period of infancy,according "
add the water and sufficient sugar to make it to the division usually adopted by medical
sweet it through the colander and writers,e.xtends to the time of changing from
very ; pass
mix it littleby little with the white of the egg, fluid to solid food, or say the end of the second
beaten to a stiff froth ; then freeze. year ; and it is this period only which will be
Ice." Make as directed for treated of in detail here. For suggestionscon-
Raspberry -water cerning
strawberries. a later stage of childhood, see article

Strawberry-water Ice." Crush two quarts on Children.*
strawberries with two pounds of granu- As the infant's life is for the most
of fresh lated part passed
; let them stand an hour or more ; in the same room with itsmother, it is not ne-cessary
sugar
squeeze them in a strainingcloth, pressing out to dwell upon the arrangement and care
add it an equal measure of of the nursery.
all the juice; to The essential point is that what-
ever
half frozen beat in the whites they pass
water, and when room the time in should be
of three eggs, whisked to a stiff froth. sufficientlyventilated, and should (especially
ICING (FOR CAKE)." I. Beat the whites during the first month or two) be kept at a
of three eggs only (not until they moderate
to a froth
and uniform temperature, say from
are white) ; add gradually i lb of powdered 65" to 70". If artificial heat be needed, an
sugar while you
continue beating;this may be open fire is by all means to be preferredto any
done in five minutes. Flavor with lemon or other method. The best bed for an infant is
vanilla. Beating the egg stiff before the sugar the ordinary hair mattress ; if the infant be
is added makes the icingslow in drying. Ice delicate,or while it is very young, a folded quilt
the cake soon as taken from the oven. be laid on this to make it softer. As a
as may
II. Place one pound of
sugar {double re-
fined)
general thing no pillow at all will be needed,
bowl with level teaspoonful of but if
in a a
any is used, it should be a very thin one,
cream tartar.andthe whites of three eggs; beat made of hair. Blankets of a soft and fleecy
with a wooden
spoon 20 minutes, when itshould texture, and not too heavy, should form the
be very white
and light,and on lettingit run only covering,especially at first. Sheets, when
from the spoon, preserve its thread-like ance
appear- they are used at all,are better of cotton than
4 minutes. Invert the cake on a of linen.
3 or
mould that is smaller than the cake. Ice the Birth. Usually a birth takes place in the "
sides with a broad-bladed dry,turn presence knife; when

of a physician,and in such cases, the
the cake and cover the top by slowly pouring management of all the details is left to him.
the icingon the center of the cake. Sometimes, however, in spiteof all precautions,
ni. (Almond.)" Blanch fifteen ounces of Jor-
dan, the child is born in his absence, and then the
and I oz of bitter almonds; pound to a life of both mother and infant depend to some
smooth fine paste, with two tablespoonfulsof extent upon prompt and intelligentaction.
orange-flower water; then add ij lb sifted The child should be allowed to remain upon
Mix and pound the bed,
sugar, and 4 whites of eggs. protected from the cold, but with free
well for eight or ten minutes ; take it up in a access of the air to the mouth in order that it
bowl. Pass a long band of paper, i\ inches may be able to breathe. The attendant should
wide, around the sides of the cake, leaving it pinch the cord which the child's na-
goes from vel
I inch above the top; then make a layer of the her thumb and
tightlybetween fingers,so
icing,place it in a slow oven 35 minutes out
with- to stop the beating in the arteries of the cord
as
acquiring any color. It may be served as

beyond her fingers; she may take hold of the
it is, or be iced as above over it. cord for this purpose about six inches from the
naPERIAL." Scald a jug, and put into it child's body. If the physician is expected to
i to J oz cream of tartar; add I qt of boiling arrive soon, she should continue thus to hold
water, flavor with lemon peel or essence of If he be
the cord till he comes. cannot ent
pres-
lemon, sweeten to taste. A refreshing and for some time, she may tie the cord, pro-
ceeding
mildly stimulatingsummer beverage. in this way : take a strong string(a
INDIA-RUBBER. A cement be
"
can
piece of stout saddler's silk is best) twelve or
bought which will mend articles of flexible

long,and put it round the cord fifteen inches
rubber. The fact that some soft-rubber arti-" two the child's body, tying it in the
incliesfroin
cles can be stuck togetherwhen heated should Then it should be
usual way of a single knot.
not lead anybody to heat hard rubber in hopes
drawn tight,so as entirelyto stop all beating
of repairingit.
beyond it, care being taken not to let either
The elasticityof soft rubber articles is of
rather uncertain duration, manufacturers do not "The writer has endeavored to make tlie suggestionsembod-
ied
like to it for than three in these two articles full enough for all the practicalpurposes
guarantee more months, of an intelligentmother or nurse ; but those desiring more tailed
de-
though it generallylasts much longer. In its and other points should procure the
information on these
caoutchouc is from which considerable of terial
ma-
pure state nearly colorless, and excellent work a part our own
for Mothers, by Edward E.

was dra\vn :
"
The Handbook
the dark blue which most of it has in the
Parker, M. D., New York: Kurd " Houghton."
304 INFANT
hand slip,for fear the umbilical cord should be removed, especialpains being taken with any
torn from the body of the child,which is creases that may be found, and with the hair.
away
a very grave accident. Secure the knot by If,in washing the child,any real or supposed
another tie "
that is, make it a hard knot ; deformity is found, it is best to consult the
but the ends must not be cut off yet. Another physicianat once. If it is not real,it will be a
similar knot must be tied round the cord about relief to the parents to know it ; if it needs tion,
atten-
two inches farther from the child than the first it may be important that it receive it at
one ; then, with a sharp pair of scissors, the once. After the washing is completed, if the
cord be cut in two. All this should be child is cold, it had better be wrapped up snug-
ly
may
done good light,and
in a especial care taken in a warm and very soft blanket, and allowed
that nothing is in the way of the scissors so as to get warm before the dressing is proceeded
to be injured by them. After the cord is di-
vided,
with. In dressing,the first thing to be done
the cut end next child should
the be is to dress the cord of the navel. For this
wiped clear of blood and carefullye.xamined to purpose, take a stripof old and soft linen,half
be sure bleeding from it. If it does
there is no an inch wide and six inches long,and wind it
bleed, the cord be again tied a little near-
er mustround the cord till it is entirelycovered ; then
the child's body than the first string,and lay the cord up againstthe belly,and apply the
with the same precautionsas before. The cord belly-bandover it. This belly-bandshould be
however is not to be cut again. When it is a.s- of fine and soft,but strong flannel,about four
certained that there is no bleeding from the inches wide and eighteen inches long,and cut
cord, the ends of the string should be cut off straightways of the cloth. The middle of the
within an inch of the knot, and the child fully
care- band should be put over the navel, one end
wrapped in a warm and soft blanket or lapped over the other, drawn and
pretty firmly,
sheet, and kept from all exposure not
to to slip; there
cold, air will be less fastened so as
to breathe being allowed slippingif the lower edge is

it. If the child does danger of its
not breathe when it is first born, its naked chest drawn a little tighterthan the upper. The .
of the clothingshould be warm and

should be blown upon, with short but vigorous
rest very
and repeated puffs from the mouth ; its chest light,and should be put on so as to fit loosely.
be rubbed smartly with the hand or a towel After the child is dressed, it should be laid
may
with
" alcohol if practicable or it may be on a soft pillow and allowed
"
to sleep. The
sprinkledsmartly with cold water ; or a little fatigue of being born, and then washed and
cold water or alcohol be taken in the dressed, is such that it will often sleep a long
may
mouth and spurted upon the chest so as to strike time; which it should be allowed to do without
it with some force. If these fail,the nurse disturbance. If it cries and will not be paci-
fied,
should put her mouth over the mouth and nose it should then be allowed to nurse, or at
lesson in sucking. If
of tlie child with up its lungs, any rate to take the first
a view of blowing
at the same time that the other means continue the child succeeds in drawing the breast, it
to be used. When breathing is fairly establish- will be satisfied,
ed, though it gets but very little,
the child should be allowed to remain out
with- and it should then be allowed to go to sleep.
separation of the cord till all the purple In two hours, if it is awake, and cries as if for
color has passed off from the face, and then food, it
may be allowed to try the other breast
proceed as before directed. in the same way. It is very desirable that the
The care of the child immediately after the child should thus get the fluid in the breasts ;
birth is a matter of some delicacy. For a time not only is it natural for it to do this,but this
after the cord has been cut, it should be laid first milk differs from that subsequently pro-
duced,
in a warm place, carefullyprotected from rents
cur- in that it has a somewhat cathartic fect,
ef-
of air and covered with lightclothing to and moves from the bowels the secretions
take a little rest. When nothing is more deposited in
perative,
im- them before birth. It is very portant
im-
the infant should then be washed, to remember this,for most nurses are
and for this purpose use a hand-basin of good bewitched to give the child a teaspoonful of
size,or a very small tub half filled with warm molasses and water, or some other nauseous
water. To use cold water as is sometimes dose, in order, as they say, to move the bowels.
done is ; for although a
unjustifiable very robust No medicine of any kind should be permitted
infant not suffer from it,the chances are, to enter the infantaslips. Even when the
may
at the best, that it will take a violent cold. mother's breast yieldsno fluid for several days,
Too hot water is also to be avoided ; the pro]" no medicine will be needed. Sweetened water,
er temperature is a little below blood-heat. lukewarm, will be all that is required for the
The may infant
be washed with a soft sponge .firsttwenty-fourhours ; afterwards, the addition
as it lies
the lap,or it may be placed in the
on of one part of boiled and skimmed milk to four
tub : the former is preferable. The difficulty
or five parts of sugar water is to be given.
in the first washing is to remove the cheesy The habit of puttingthe child to the breast
be shunned for the
matter on the surface. Oil, lard, or egg are every time it cries,should
frequentlyapplied before the washing under sake of the mother and for the sake of the
the impression that they remove this cheesy child itself. Once in two hours is often enough
matter more ; but for
effectually this purpose for the new-born child to nurse during the day,
soap, which should be delicate,not coarse, is and once in three hours during the night.
sufficient. All of this matter must be carefully With the increase in the age of the child,the
INFANT 305
intervals between meals may be lengthened so woollen socks at first. Tight shoes as well as
that when the child !s six months old, it should tight dressing,are a domestic torture against
be about three hours. From birth too, the which the infant should be protected. But it
accustomed to to sleep is not so much small shoes ill-made shoes
infant should be go as
trottingit the that produce injuryto feet. Shoes that

without rocking,walking, or on young
easilygood bad do not fitwell down at the heel as
knee ; it is astonishinghow or are worn
habits be developed at this time. Iwery soon as the child begins to walk ; the ankle
can
morning the child should be put into a warm seems to give way also, and to bend towards
defective part of the shoe
bath (blood-heat is the riglittemperature), the ; and the child's
followed by a good rubbing with the soft hand ; step becomes thus both unsafe and awkward.
it should then be dressed and allowed to nurse. Caps should never be put on an infant's head,
After first month, it is well, if the weather
the except when into the open it is
air. sent
be mild, to accustom the infant to be carried Diet of Infants. The mother's milk is the
out of doors by its nurse every day. The most appropriatefood for an infant in all stages
dress, of course, must be warm, the head and of its development ; but it happens sometimes,
chest being covered and, the feet being tected that the
pro- mother cannot nurse her infant or that
from the cold. The eyes also must be her milk is and
insufficient, in such cases it is
protected from the light; but the utmost care necessary to find a substitute. This providing
must be e.xercised in arranging the veil or of artificial food is the most delicate and portant
im-
handkerchief over the face,for it is the easiest point in the raisingof infants ; and in
thing imaginable to suffocate a very young the suggestions which we shall offer on the
child. subjectwe shall follow very closelythe rules
Clothing of As regards the ma-
Infants. terial
"
laid down by Dr. Jacobi in his address to the
of infants' clothing,the same rule applies Public Health Association of New York "
senting
pre-
as to the clothingof adults {see Clothing). his conclusions as far as possible, but
Soft flannel or woollen garments should be omitting the arguments and illustrations by
worn next to the skin for the greater part which he explainsand enforces them.
of is made Since asses' milk procured in this be
the year, and when a change to cannot
lightermaterial,it should be done with great country the choice practicallylies between the
caution. Dress the infant so that it will be milk of cows and that of goats. In goats'milk
always warm, but not so as to cause perspira- the percentage of solid constituents
tion. is exces-
sive,
Be sure keep its feet

and always warm ; and its odor is frequentlyso disagreeable
and to ensure this,warm them at the fire,if that infants will refuse to take it. Cow's milk,
they seem cold, and use long dresses. Keep therefore, is to be preferredto any other. But
the neck and arms covered ; for this purpose cow's milk when compared with human milk, is
wrappers, open in front,and made high in the deficient both insugar and salt; and the
neck, with long sleeves, to put on over the former has to be made up by the addition of a
dress are excellent. It must notforgotten little loaf sugar

be (which is as good milk-sugar),
as
that the tender frame of the infant yields and the latter by adding an alkaline salt (the
readilyto pressure, and its clothing must be carbonate or bicarbonate of potassa or soda).
large and loose, so that no part of its form Whichever of these may be selected may not
shall be prevented from moving and expanding make a great deal of difference under otherwise
with all the freedom of nature. Not only will normal circumstances ; but they should be ded
ad-
tightdressingat period cause permanentthis at once when the milk is put aside for the
distortion,and thus destroygrace and beauty, infant's use. Common salt is also a very cessary
ne-
but it will so interfere with the regularcourse addition to cow's when

milk, especially
of the blood and action of the various organs the milk is mixed with any vegetable
substance.
as produce functional
to derangement, and I add," says Dr. Jacobi, "one to two grains "
probably fatal disease. The use of heavy of either of the salts to every meal of the new- born,
diapers may have a tendency to deform the besides a small quantityof common salt,
lower limbs of an infant. If not entirely pensed
dis- and a largerdose in proportionto age." But "
with, their use need not be prolonged there is still another difficulty to be overcome
beyond a very few months of infancy,during before cow's milk can be made a perfectly factory
satis-
which the natural instincts of the child should substitute for the mother's milk; and
be made, they can be earlyperiod, that is the of its caseine
as at a very greater coagulability
to assume the form of regular habits. The which comparatively indigestible.
renders it
diaper,moreover, when used, should be very The remedy of this is as follows: IVlixquite
looselyfitted to the child,so as not to bind the thin and transparent mucilage (made of gum-
thighand prevent the free action of its muscles. arabic)with boiled and skimmed milk, and add
The substitution of short dresses for long ones the desirable quantityof sugar and salt,or soda.
may take place when the child is about four This acts mechanicallyonly^ is very soothingto
months oid, if the weather be favorable, and the bowels, and effectuallyprevents the too rapid
should seldom be deferred beyond the sixth
coagulationof the milk in the infant's stomach.
month. As this is quite a serious change in An indifferent substance of this sort will gen-
erally
the child's way of
life,it should be carefully be all that is desired for very young
watched for time and protected againstcold ; infants in weeks and
; when they advance
a
and, whatever the season, had best wear light months, they require a substance which, while
20
INFANT 307
child to going to sleepat the proper (lateralincisors),

out from
time with- the seventh to the tenth
rocking,fondling, walking about, trotting month lower

or teeth first ; first grinding teeth
"
on the nurse's knees. It should be laid on the (anteriormolars),about the close of the twelfth
bed or in its crib wide-awake, and left. In month irregularin their order; stomach
"
and
most cases, if it has not previouslybeen spoilt,eye teeth (canines), from the fourteenth to the
it will go quietlyto sleep,if sleepy,and if it is twentieth month irregularin their order ; "
sleepy,it had better remain awake. It is back teetli (posterior molars),from the eigh-
not teenth
astonishing how earlythis habit may be formed, to the thirty-sixth month irregularin "
and we need not point out how much their order.

trouble and it will save during the A healthy child that is nursing does not
annoyance
first three or of the child's life.
four years usuallygive much indication of disturbance at
The sleep requiredby a very young infant is the time of teething,except by an excessive
indefinitely large,and its instinctive disposition flow of saliva, or, as it is commonly called,
to indulge in it should never be interfered "drooling." Perhaps it will have more than
with, but, on the contrary, should be greatly the customary number of discharges from the
encouraged. Healthy infants will and should bowels in the twenty-four hours, and it
may
sleep at all times, and a daily slumber in occasionallybe a little feverish or restless. If
addition to the nightly one is required by the gums are examined at this time, it will be
every child until it is at least two years old. found that the ridge,which has previouslybeen
Sleeplessness is always an indication of derangement
visible along the edge of the jaw, has entirely
of function, or of organic disease. disappeared,and the gum is full and rounded.
For the first three or four months of fancy After
in- a few days, the point of a tooth makes
any strict regulationas to habits of its way through the membrane which has
sleeping can scarcelybe carried out ; but by covered it, and the remainder of its crown
the time they attain their third some steps soon appears. The slightdisturbance which
may be taken in this direction. For instance, has previously existed then disappears, and
young infants often begin their lives by sleeping returns only when another tooth is about to
more by day than by night a very troub- "
lesome come through.
and inconvenient habit, but one diflS- This is the healthy and natural process of
cult to alter ; yet, as soon as the infant begins teething,which is but rarely interruptedby
to take notice, his nurse should endeavor accidents or mishaps ; for,indeed, the disturbances
to keep him awake as the evening draws incident to the period are too frequently
on, by arousing his attention to everything exaggerated. When the child keeps perfectly
around, and by fondling him activelyin her well, there will seldom be pain produced by
arms. Thus, by slight fatigue and longer the pressure of the tooth on the gum, which
wakefulness, she will be preparinghim to settle not only keeps the cliild from sleeping,but
down quietlylater in the evening. As soon as from obtaining a moment's rest. "This pain
possible,suckling or feeding a child at night is rarely constant and severe. When the
ought to be discontinued ; after the first month child's mouth is examined, there is nothing
sleep at nightwill be more salutaryto the child found in most cases but more or less swelling
than food. From its birth to the age of six of the gums. When the tooth is near cutting
months an infant should have two sleeps a through, a slightdepression is found on top.
day, one in the morning, the other in the afternoon, This depression results from gradual decay of
each of an hour's length. After the sixth the tissue under which the tooth is gently
month one sleep at about mid-day will be pressing upwards. The whole is
process
sufficient;and this habit should be continued gradual and mild, like every change in the or- ganism,
until the end of the third year of the child's as long as circumstances are favorable
life,and even to a later period if the child be and the general health good. Only when the
weakly. gum^ are unusually hard or inflamed there is
In rousing young children from sleep the some danger that,by the exhaustion and tation
irri-
gentlestmeans should be employed, not vi"- which are thus produced, the nervous
lent shaking or loud speaking. It is extremely
system of the child will become deranged, and
hazardous to startle or shock children when convulsions follow. To avoid this danger, the
they are awake ; but to rouse them from gum should be divided with a lancet so as to
the unconsciousness of sleep into a state of let the tooth through. When the gum is in
terror is not only cruel,but may cause serious the condition above described, no harm can
injury.A boisterous, rude, or harsh nurse may possiblyresult from its division,provided it is
in this way make impressionof horror on a properly done.
an A cross cut (like this, X)
child's mind that no subsequent gentlenessor should be made directlyon the top of the tooth
kindness can efface. It is best under all cir-
cumstances
and down to it. No blood-vessel can be
to let the sleep come to its natural touched in this way, so there can be no danger
close. of excessive belief
bleeding,and the common
Teething." The first set of teeth (or milk that it is injuriousto the child can have no
teeth) usuallyappear in the following order : "
perhaps, be best to add

foundation. It may,
Two front, in each jaw (incisors), about
appear that if there bleeding it can usually
is much
the seventh month " lower teeth first ; one tooth be stopped by taking a clean and soft linen
next to each of the preceding,two in each jaw towel and pressing it with the finger firmly
308 INFANT
against the gum. If this fails

to stop it, a long. A selection of the proper articles of
little powdered may putalum
on the finger be food for children may be made from those ticles
ar-
and pressed againstit, or what is better,if a drug- of food which will be mentioned as
shop is near, a little tannin may be gotten fitted for weaned children. When the mother
and used in the same way. In the country, furnishes an insufiicient
supply of milk for the
when neither of these is at hand, a strong tea child " which may be known by its constant
may be made with white oak or hemlock bark, hunger and the inability of the mother to sup-
ply
and a soft piece of linen saturated with it it " he may, if two or four are through, be
pressed firmly against the gum. As a rule, either entirelyor partly weaned, even though
gentle pressure with two fingers is amply Summer is approaching. If no teeth are
sufficient. During the time in which teeth are through,he should be partlyweaned that is, "
pressing,care should be taken that the child's he should be fed in part and nursed in part.
bowels be kept open that is,that there should
"
Thus he may be allowed to nurse two or three
be at least one good movement from them times in the twenty-fourhours, his other meals
be allowed being of more less solid food and
every day. Two, even, may to or milk.
occur ; but when there are habitually more When the mother's milk disagrees with the
than this, and more especially when these child,as it sometimes will,there of course mains
re-
are very loose, watery and offensive, tliey no choice, except between weaning and
should be checked "without delay. providing a wet nurse.
In some cases the effects of the growth of Whatever may be the season, it is better to
the teeth are manifested not on the bowels make the change from nursing to feeding a
alone,but (either with or without diarrhoea)on gradual rather than a sudden one. The infant
the nervous system, and we have restlessness, should be accustomed to nurse at longer intervals,
involuntarytwitchings of the mouth, starting and, the number of times being reduced
during sleep,and sometimes even a crying out, to one, it may be entirelydiscontinued.

as if from fear. When these symptoms occur If there is any trouble in making the child
there is more or less danger of convulsions, give up nursing, a little finely-powderedPeru- vian
and it is best, therefore, to consult a physician bark or myrrh, dusted on the nipple before
concerning them. In this case, the cause of the it is put into his mouth, will give him a
general derangement will be found in some ease disgustfor it that will not permit him
dis- to take
which has nothing to do with teething. It it again.
requiresthe knowledge of an educated cian
physi- The articles of diet to which the child may
to find it out. A physician who is always be graduallyaccustomed at weaning are (besides
ready to explain every disease or disturbance milk) bread, butter,which must be en-
tirely
in a child by teethingought not to be trusted. sweet and not very salt ; for older children
A warm bath may be given to the child just only,soft-boiled eggs, simple broths, and
before it is put to bed. plain roasted or boiled meats. Oysters are
Weaning. -The
"
change from milk to solid nearlyas easilydigestedas meats, but not all
food is called weaning, and is a very grave children like them, and it must be remembered
matter. The best time and method of weaning that they have a tendency to open the bowels.
a child depend upon circumstances. Of these, Boiled meats are not so good as roasted,
the season of the year is one of the most portant.
im- the former containingmuch less of the nutrient
A child that may properly be put materials than the latter,in a less desirable
on solid diet in October could not be so in condition. Broiled meats are also good,
June without running the greatest risk of being but fried are to be avoided. Fish is to be
dangerously sick in July and August. If the shunned, as are all salted meats. Barley,oatmeal,
child is thriving,gaining rapidly in strength, and farina are the best possiblefood for
and contented with the breast-milk, it will be a child,well cooked and mixed with milk, or
well to allow him to continue to nurse a month sometimes beef soup or beef tea. Baked tatoes
po-
or two after the usual time. It is a great mis-
take are much better for children than
to believe that a child will thrive better boiled, and sweet potatoes are more readilydi-
gested
on breast-milk than artificial food after a tain
cer- than the common white potato. ever
Which-
time. When two or four teeth are through, is used, it should be thoroughly baked
the time for gradual weaning has arrived. or roasted, the skin taken off, and a little milk
This will usuallybe when the baby is eight or or cream or butter put on it after it is mashed.
ten months old. When the child has no tooth Still,potatoes are better food for older dren,
chil-
at that time, there is something wrong. ally
Usu- and should not be given soon after
the milk
the motherof is not sufficient weaning. Meats should be thoroughly cooked,
for the full and
healthy development of the but not done very hard ; a beefsteak that is
child. In such cases the weaning of the child still red in the inside when cut, has far more
is frequentlythe best cure. A physicianought nourishment in it than one that is brown
to be called in to decide the question. To throughout.
defer weaning the child beyond the time when A little milk may temporarily soothe thirst,
si.x or eight teeth are through is simply crimi-
nal. but is not the proper thing for it. Tea and
Many diseases, such as rickets and life- long coffee are injurious. Cool water is the only
debility,and lingering,result very fre- jthing to satisfythirst. A thirstyadult does
quently from nursingwhich is continued too |not drink beef tea, or milk, or chocolate,
INFLAMMATION INSANITY 309
but water. Milk quench hunger, but

is food to to move the bowels, and at other times to
times
not the common beverage. In summer time check them. In the former case the quantity
give a child,where there is danger of diarrhoea, of fluid is the chief thing,and an injectionof
toast water, rice water, or barley water. Sugar tepidwater simply,or water with a little soap
ought not to be mixed with a child's beverage. in it, to prevent its rapid absorption by the
It makes him drink more greedily at unneces-
sary bowels, is generally the most effective and
times, and sours his stomach. always the most harmless way of bringing
INFLAMMATION. External tion
inflamma-
"
about a discharge from the bowels. In all
is characterized by four symptoms, either cases of constipation, in young children cially,
espe-
of which occurs by itselfin other forms of disease, the effect of an injectionshould be tried
but not grouped together. These are : before any medicine is given. It makes little
I St, swelling; 2d, pain ; 3d, redness ; 4th, difference what kind of syringe is used, but it
heat. Whenever, therefore, these four symptoms should be largeenough to hold the entire quantity
exist, there is said to be inflammation to be given at one time. Injectionsfor
present; when they are severe in degree, there checking the bowels always contain an active
is always fever accompanying them. Internal drug, and should never be given except under
inflammation is recognized only by the occurrence a physician'sadvice. The syringe for these
of pain and disturbance of function, should be smaller than for the other kind of
generallyaccompanied with acceleration of the injection.
pulse and with fever of a kind called inflammatory. INK. (Black). A good black ink can be "
In either case, inflammation is rather made as follows : Take a gallonof rain or soft "
a symptom of other diseases than a disease in water, and three-quartersof a pound of blue-
itself, and cannot be treated independently of galls,bruised ; infuse them three weeks, stirring
its cause. When it appears on the surface if daily. Then add four ounces each of
may generally be reduced by soothing and green copperas and logwood chips, six ounces
coolingapplications,especially of cold water. of gum arabic, and a wineglassfulof brandy.
INFLtlENZA. The symptoms "
of influenza Marking Ink. To make a good marking ink
are very similar to those of a severe cold. The take of lunar caustic, two drachms ; gum bic,
ara-
eyes become watery, and there is a persistent half a drachm ; distilled water, two drachms.
tendency to sneeze ; discharge from the nose, To be well mixed, and kept in a small stopper-
cough, fever, and oppression at the chest soon bottle,and in a dark place,as the lunar caustic
ensue. But the distinctive characteristics of loses its virtue by being exposed to the light.
influenza are a pain in the forehead,which
dull The linen to be marked upon must be pre-
viously
is very oppressive,and extraordinaryprostra- tion prepared with the followingmixture : "
of strength,with mental depression, lan- Sub-carbonate of soda, half an ounce ; gum

gour, and utter want of appetite. The skin arabic, one scruple; dissolved in one ounce of
is generallymoist, and the perspirations which rain water. With this mixture wet as much of
occur are not critical, as they seem to be in cer-tain the linen as is to be written on. Let it become
cases of fever. As the disease advances, perfectlydry. Then write upon it,and dry the
the discharge from the nose irritates the upper writing in the sunshine as rapidlyas possible.
lip,so as to make it red and tumid. INK STAINS." Use salts o'flemon, which
Treatment. Any one
" attacked with enza
influ- is a mixture of oxalic and citric acid, or oxalic
should give up at once, and after taking acid maybe used alone. Old stains maybe removed
a warm bath, go to bed and remain there for by a solution containing3 oz. muriatic
two or three days, encouraging perspirationacid with 3 oz. of tin-salt, protochlorideof "
by every means in his power. If it can be tin. To remove ink stains from delicate ors,
col-
had, ten grains of Dover's Powder with a which would be injured by the above
little sugar should be taken, and repeated if agents, a solution of pyrophosphate of soda,
needful. What is known as wine-whey is also prepared by calciningordinary phosphate of
very useful (to make it,see Wine-Whey.) A soda for half an hour, will after a time remove
wineglassfulof this may be taken quite frequently.the stain.

Rest, and a liberal but not stimulating Indelible Ink Stains, or those caused by
diet,will soon bring about a cure. Take nitrate of silver (lunar caustic),
may be moved
re-
ten grains of quinine at bed-time ; or two, repeated, by applyinga solution of bleaching powder,
four times a day. or Javelle water, and afterwards washing
INFUSION. Infusions
"
are made by pour-
ing with ammonia. Cyanide of potassium may
water, either boiling, merely warm, or even jalso be used, but is so poisonous that it is advisable
cold, upon some vegetable substance and let-
ting to avoid its use if possible.
it stand for some time without further Ink spots on floors can be removed by ing
scour-
boiling. It is evident that the water here can them with sand wet in a mixture of water
only extract such matters as are soluble in and oil of vitroL Rinse them, when the ink is
that fluid,and infusions are seldom very strong. extracted, with strong pearl-ashwater.
The beverage called tea is an infusion of tea- INSANITY." The causes which may lead
leaves. to in
insanity,particularly those whose mental
INGRAFTING. (See Grafting.) condition'isweak, are very numerous.
One of
INGRO"WING NAIL. {See Toe-Nail.) the most fertile causes in this country is drunk-
enness.
INJECTIONS. "
Injectionsare given some- Excessive study, strong mental ex-
INSANITY IRON-WARE
310
citement, grief, jealousy,love, disappointment, have the incalculable advantage of experience;

also lead to it, and religiousexcitement is a and in point of fact statistics show that the
not unfrequent cause. Inmany cases it is chances of recovery in a hospitalare about five
and this is o" the most terrible times as great as at home. If this is not clusive
con-
hereditary, one
features of the dreadful disease. It is usual to as to the question of home treatment,

different kinds add that the of friends and
distinguishinsanity under : "
we may presence
relatives seldom fails to excite and
I. J!fora/i/isaui/y/mv/hichthere is a morbid exasperate
perversion of the feelings,affections,and active the patient; they have rarely the moral ities
qual-
defect for the care of an insane person,
powers, without any corresponding necessary
in the understanding. 2. Intcllectualinsanity, nor have they the assistance and appliancesat
hand enforce control,without
affectingthe reasoning powers ; this may be to recourse to a
either general or partial the latter is called

" degree of violence which
injurious to must prove
raving madness, in the sufferer. There is a varying period at the
monomania. 3. Mania, or
which the mental faculties are wholly impaired, outset of mental diseases, during which the ex-
periment
and the patientgives way to all sorts of extrav-

agances, of home treatment may be tried under
frequentlydoing mischief to himself competent ; but this period must

medical advice
and others. 4. Dementia, or imbecility, when not be improperlyprolonged. It may be availed
the mental powers become graduallyimpaired, of to satisfyboth the patient and his friends
the sensibilities diminish, and at length the that hospitaltreatment is demanded; and when
patientbecomes callous or dead to allthat is this is seen, neglectto adopt it is not only mis-
taken
going on around him. Usually, however, two but criminal. Incases manifestlyincur-
able
or more of these kinds occur together. Moral from the first,home treatment may be
insanityfrequentlymanifests itself in a desire pursued as long as safetywill permit, or the

to steal. In monomania, the patient reasons patient'smeans allow ; and there are certain
all which forms forms of insanity, such general paralysis,
correctly on matters except one, as "
the subjectof his insanity. Imbecilityusually epileptic mania, hystericalmania, climacteric

commences with the loss of memory and the insanity,etc., in which it may be best. "
But
of concentrating the attention, for in all cases, and at the earliest symptoms, the
power any
lengthof time, on one subject; then all control advice of a physician should be sought.
is lost over the thoughts, and the mind ders
wan- INSECTS." î-i? Ants. Bed-bugs, roaches,
Cock-
meaninglesslyfrom one subjectto another ; Fleas, Flies, Mosquitoes, Moth,
at length there is a heedlessness of all that is and Floriculture.
going on around, and life becomes a mere istence,
ex- INSPISSATION." The process of thicken-
ing
the mental faculties being entirely any liquid solution by evaporating part
lost. of the water over a fire. This process, with most
Sometimes insanitycomes on quitesuddenly, animal and vegetable substances, is best performed
without any warning whatever ; at other times in a water-bath, to pre vent burning. It is
there is a previousderangement of the bodily often adopted for the purpose of rendering a
functions,loss of appetite,restlessness,and in- abilitysolution or an infusion stronger.
to .sleep.The chance of recovery pends
de- INTERMITTENT FEVER. (See Ague.)
largelyon the complicationor otherwise IRIS. One of the prettiestof the
"
early
of insanity with other diseases, especiallySpring flowering bulbs. Its culture is exactly
epilepsyor paralysis, with either of which it is the same as that of the hyacinth,except that
nearly hopeless. It is also influenced by the in planting out of doors the bulbs should be
form of the disease, the period of its duration, set three inches deep instead of four. Choice
the age, sex, and constitution of the patient.varieties are : /. Cristela, lightblue, in May ;
The mean duration of cases terminatingfavor-ably /. Florefitina,\ihit6, in June; /. Ger?"tanica,
is from five to ten months; after the latter blue, in June; /. Piimila, purple,in May.
period,recovery is very doubtful. In advanced IRISH STEW, (^î-under JVIuTTON.)
life,insanity is generallypermanent and imbecility IRON {Polishing). Similar to a flat-iron. "
is very rarelycurable. The edge and point are rounded, and the
Upon the questionof home treatment in cases whole so highlypolished as to leave a much
of insanity, there must always be a strugglebe- tweensmoother surface than the ordinary iron.
prudence and affection,judgment and IRONING. (See Washing.)
feeling;but the almost universal opinion of IRON-WARE. Iron rust or oxide of iron,
"
the medical profession is in favor of hospitalso far from being hurtful, is frequentlypre- scribed
treatment for all recent cases. It must be rec-
ollected as a tonic ; and the only inconve-
nience
that insane asylums are very different arising from employing the metal
in our day from those of fifty years since ; and in its pure state is its liability to rust, thus
that, though still fulfilling the function of asylums wearing into holes ; and, in this case, it is also
for the chronic insane, and affordingpro-
tection apt to tinge the color of food prepared in it.
to the community from insane violence, On this account, sauce-pans, tea-kettles,and
their crowning gloryis the humane and efficient other utensils made of iron, should be tinned
treatment they afford. It is well-nigh impos-sible over to prevent rusting. Cast-iron is much less
that home treatment should be ive
effect-
as
apt to rust than hammered or rolled. Iron
as given by experts
that who have made kettles,lined with porcelain,
are best for pre-
serves
insanitya specialstudy,and in dealingwith it ; the German are superior to many
ISINGLASS IVORY 311
others. Too hot a fire will crack them ; hut, melt more easily. Take care that it does not
with care in this respect,they will last for many brown, as in that case it can never be made
years. There is one method by which, even clear,and will have an unpleasant taste. For
without tinning,the disagreeable effect produced a largerquantity,use more water, but not more
on food by cast-iron when it rusts may white of egg. If the isinglassis requiredto
be almost entirelyprevented. If,instead of be clear,
particularly squeeze into it the juiceof
scouring the inside of boilers,stew-pans, etc., a lemon.
with sand, they be simply washed and rinsed ITCH. " This very disagreeable cutaneous
out with warm water, and wiped with a soft disease seldom attacks any but those of dirty
cloth, the surface of the metal will soon become habits or trade, and common cleanliness will
covered with a thin crust or coating of a dark generallyprevent it ;
but, as it is infectious
brown color, resembling enamel ; this enamel, under certain conditions,it sometimes gets into
if it be suffered to remain and consolidate,will respectablecircles.
disease is known by The
at last become so hard as to take agoodvery the appearance pimples or vesicles, of little
polish,and will serve very efficaciously

to fend
de- filled with
watery liquid,
a which, by scratch-
ing,
the surface of the metal from corrosion, acquire littleblack heads. These pimples
and, consequently,to prevent the food from usuallyexist between the fingersand on the
acquiring that color and taste which iron alone wrists and inner surfaces of the elbows when
is apt to impart to it. other parts of the body are affected ; they never
Polished preserved from rust
iron may be
appear on the face. The itchingis most ciating,
excru-
by going slightlyover copal varnish, and is generallyaugmented at night by

it with
mi.\ed with nearly an equal quantity of spirits the warmth of the bed.
of turpentineand as much sweet oil as will give Treatment. Sulphur is the grand specific "
the mixture a little greasiness. Lay on this for itch. It does little good taken internally,
mixture with a bristle brush, and see that no but the ointment (made by mixing sulphur and
dust or ashes gets to it while drying. lard together in about equalproportions) should
Iron exposed to the vsreather may be served be
pre- well rubbed over the entire surface of the
as follows :
" Boil eight pounds of
hog's body night and morning, until the eruptiondis- appears.
fat, cut very small, in a glazedpot or pipkin, The sulphur,of course, has a very
with three or four spoonfuls of water; when disagreeablesmell, but this may be disguised
melted, strain it through coarse linen ; then set in various ways. Another remedy is a strong
it on a slow fire,with four ounces of camphor solution of the iodide of potassium,whichshould
broken small, allowingit to boil gently. Take be put on all the affected parts every nightand
it off,and, while hot, mix it with as much black- left to dry on. This has the advantage of having
lead as will give it color and consistence, and no smell, but is of questionableefficacy.The
lay it on hot. This will not only protect the bedding used by a person having the itch must
iron in the atmosphere from rust, but also be thoroughly aired and fumigated, and the
whatever portion may be in the ground. clothingboiled with plenty of strong soft soap.
ISINGLASS. A very fine kind of gelatine,
"
IVORT Is obtained from the tusk of the "
procured from the swimming-bladder of the elephant, and the teeth of the hippopotamus
sturgeon. There are inferior kinds, which are and walrus. Until seasoned by use, it cracks
taken from the intestines of the cod and other easily,and should never be exposed to
very
fish. It is imported from Russia, Brazil,and sudden changes of temperature. Billiard
the West Indies. The first of these is by far balls,for instance, if taken from one room to
the best in quality, while that from Brazil is another of very different temperature, should
very impure, and scarcely fitted for culinary not be used till they have had time to gradually
purposes. When dry, isinglass is semi-trans-
parent change their temperature. Ivory, when
; but on contact with the water it soon wet, should always be promptly wiped. New
becomes opaque and swells, and dissolves ivory,when not in use, may be advantageously
slowly,leavinga very slightresiduum of cellu-
lar kept smeared over with olive-oil, the absorp-
tion
membrane, so thin as not to be perceptible of which closes small cracks.
without If there Carvings in ivory,when not kept under glass,
a very careful examination.
is much sediment when it is dissolved, the to become covered in time with titude
mul-
are apt a
is
isinglass not pure. Russian makes
isinglass of minute cracks, which get filled with
a transparent jellywhen cold, but that from dust, and deface them. To remove these, the
Brazil has a somewhat milky hue. Isinglassis ivoryshould be washed in warm water with soap
adulterated ties and a brush until the cracks disappear; after
by substitutingthe inferior quali-
for the superior, but chiefly by sellingcom-
mon which it should be placed under glass for pres-
ervation.
gelatineas isinglass.To distinguishthe Glass not only protects ivory,but
one from the other, see directions given under affords the means of bleaching or whitening
Gelatine. that which has been discolored. This effect is
To melt a quarter of a pound of isinglass,produced by exposing it,still under glass,to
take a little more than a pint of water, into the sun's rays, turning each side in succession
which throw the twelfth part of the white of an to the sun.
egg ; beat the water well tillit becomes white ; Ivory may be sih'ered'va tne followingman-
ner:
then put the isinglass into it,and set it over a "

Immerse it in a weak solution of nitrate
very slow fire. If it is kept covered it will of and

silver, let it remain tillit has acquired a
312 IVY JAM
deep yellow color ; then take it out, wash it in young leaves come out it resembles a mass of
clean water, and expose it to the sun's rays, yellow flowers. The
plant commonly called
which will turn it black in about three hours. German Ivy is not an ivy,but it is deservedly
Upon being rubbed brisklywith a cloth,the popular from its rapidgrowth and its freedom
ivory will acquire a silverylustre. from insects. Five-leaved Ivy is the well-
rVY. This is the most
"
popular of the orna-
mental known VirginiaCreeper or Woodbine.
evergreen vines, and is equallyadapted IXIA. A variety of the Cape
"
Bulbs, re-
markable
for garden or indoor culture. In the garden for the brilliancyof its flowers. It
it requires a shady spot, where the soil is is of easy growth, but in our climate it can
moderately rich,and especially where the winter be raised only in the greenhouse or in the
sun will not strike upon it. In our climate it is parlor,as the least frost kills it. Plant about
killed far more often by this latter cause than the latter part of November in a compost made
by the actual cold of winter. It requiresa of one part sandy loam and one part peaty
great deal of moisture in order to flourish,and earth, with a little well-decomposed dung, in
in fact too much water can hardly be given it new clean pots ; fill the pots about an inch
during the hot weather of summer. It should deep with small crocks to secure good age,
drain-
be planted near some wall, or fence, or house, as without this the plantswill not thrive.
so as get support as it grows.
to Place the pots in a cool place till the plants
The of its culture,its beautiful
ease foliage,begin to grow, then place them in a strong
its rapid growth, and its evergreen character, light on a shelf close to the window ; the closer
all combine to render it a popular ornament for to the glass the better for the plants. The
tlie parlor. The soil for its growth indoors temperature for Ixias is about fortydegrees at
should be a very rich nightto sixtyby day. Five or six bulbs in a ten-
loam ; and here also a
supply of
plentiful water pot are quite sufficient,
is required,though but never mix the
it inch
should never be allowed to stand at the roots. varieties. By the latter part of January the
Slipsroot easily, taken off at any leaf joint, and flower stalks will begin to appear, as they are
placed either in earth or water ; in the latter very slender they should be secured to neat
they will soon throw out roots, and may then stakes. Soon after blooming, the leaves begin
be transferred to pots. The only precautionto to turn yellow,and the plant indicates a desire
be taken in growing ivy is to keep it from frost to rest. Unless it is desirable to ripen seed,
while in growth ; and if it be frozen, to keep the plantsshould be allowed to dry off grad-
ually,
the sun away from it,thawing it out with cold and the pots then placed in a dry place
water. tillnext autumn.
There are speciesof ivy,of which the Seedlings may be easily raised. Sow the
many
most common is the English ivy (Hedera seeds thinly,about the first of October, in the
Helix),of which there are many varieties. The same soil used for bulbs ; let the seedlings
distinctions between these lie chieflyin the remain in the pot one year ; then transplant
There and old bulbs they will bloom the
vary greatlyin shape.
leaves, which are treat as ;
two beautiful kinds, the silver and the third year if well cared for. The most usual
very
golden, the foliagebeing beautifully variegated propagation, however, is by offsets ;
mode of
with white and gold. The Tree Ivy is merely separate these before potting,and they will
a form of the common ivy,as is shown by its soon make floweringplants.
returningto its primary form not infrequently. Among the choice varieties of the Ixia are :
The leaves are entire,and the plant often retains /. Alba Ociilata,white shading to yellow,with
white
its arborescent form for years. In the dark chocolate eye, very fine ; /. Capitata,
Irish or Giant Ivy (H. Cantiariensis), the leaves and black ; /. Conica, orange ; /. Conchijlora,
are five lobed, and larger than those of the buff colored ; /. Crispa, blue ; /. Crocata,
common ivy. H. Rocqueriana is a varietywith orange-yellow, very fine ; /. Cratenoides, dark
large heart-shaped leaves. H. digitata,the yellow; /. Erecta, white or flesh-color; /.

hand-shaped ivy,is a pretty variety,of rapid Kerinisiana, vermilion ; /. Sqicalida, rosy lilac ;
growth, the leaves are small, dark, and veined. /. Viridiflora, variegated, finest of all.
The Golden Ivy is a splendid plant; when the IVY (Poison). See Poison Plants.
J.
JACKET. {See Sacque.) except that the latter are made of the firmer
JACONET." A light,open and apricots,etc,
soft cotton fruits,as pineapples,peaches,
fabric, stouter than mushn, used juicyberries,
for dresses, while jams are made of the more
neckties, etc., and quite durable. It comes such as blackberries, currants, raspberries,
in pieces a yard wide, and should be shrunk strawberries, etc. They both require great
and attention in boiling,as the slighest
thoroughly before using. care
JAM. Jams and marmalades

"
are made in degree of burning communicates a highly dis-
agreeable
the same and differ little from each other. taste. They must be boiled suffi-
way,
JAM JAUNDICE 313
cientlyand must have plenty of sugar or they boiled with half the quantityof sugar, and the
will not keep. other half added ; boil slowly,constantlystir-
ring
Blackberry Jam. "

Put the fruit on alone, ; and then boil three-ciuartersof an hour,
and boil for half an hour, mashing and stirringskimming as long as scum rises,or till it be-
comes
well; then add three-quarters of a pound of a smooth pulp, and a thick jam, which
leaves the bottom of the when stirred.
sugar for every pound of the berries, and cook pan
be added
longer. Keep in small jars, The grated rind of lemon
one may to
twenty minutes
brandied tissue the top, in a each pound of rhubarb and sugar. A less ex-
pensive
with paper over
is very wholesome jam be made with less sugar than

cool closet. Blackberryjam may
for children. the above.
Boil carrots till quite Straiwberry Jam. This also may be made
Carrot Jam." some
"
tender, mash them well, and blackberry jam; but the flavor is mucli
rub them through like
a sieve. To each pound of the pulp, add three- finer if a pint of currant juice be added to
of of boil it to a jam, every four pounds of strawberries. Boil the

quarters a pound sugar ;
and when nearly cold add the juice and grated strawberries in the currant juice for half an
rind of two lemons, and half a teaspoonfulof hour, stirring continually; then add the sugar
essence of cloves or nutmeg. This jam is not (three-quarters of a pound to each pound of
compared others, but it fruit), and boil rapidly for twenty minutes,
very good as to some
is better than nothing, and is very wholesome. skimming carefully.

Currant Jam. I. t4^//i Black Currants." JAPONICA. " This is the scarlet-flowered
To pound of black currants add a pound Japan Quince, a well-known shrub which should
every
and a quarter
sugar; of boil the currants be found every garden. It produces quan-
in tities
three-quarters of an hour gently by the side of the richest scarlet flowers close to its
of the fire then add the and boil an branches, and is very easy to cultivate. ture
Cul-
; sugar
hour and a quarter longer,taking care that same as for Lilac.
it does not burn. This is one of the best JASMINE or JESSAMINE." A favorite
jams, and in a cool, dry closet will keep from family of climbing shrubs, which grows wild
eighteen months to two It is much provedin the southern

im- portions of the United States,
years.
by adding one pound each of red and and further north is very desirable for window
white currants to four pounds of black foliageis neat, and the flowers
rants.
cur- culture. The
white or yellow,and produced from February
n. With Green Currants. Weigh a to June ; they are
" extremely fragrant. The
pound of sugar to every pound of unripe red soil should be equal parts of loam and peat
currants ; set the currants over the fire, broken with a slightadmixture of sand. Water should
up with the hands; boil carefully half an hour, be given rather freely. The plant should be
then add the sugar hour, carefullytrained on neat trellises, and the branches lowed
al-
; boil one
skimming it the while. to droop. The only insect attacking
in. With Red or White Currants." het them is a scale,which a little care in washing
the fruit be very ripe ; break it up ; to every will soon remove.
pound weigh fourteen ounces of sugar ; boil The most desirable varieties are : y. Azori-
the fruit half an hour, then add the sugar, cum, white flowers in summer ; J. Multijlo-
and boil it about an hour and a half,stirringrum, white flowers in spring; J. Nudifioru7n,
it constantly. yellow flowers in spring; J. Odoraiissimutn, yellow
Gooseberry Jeun. Use fruit that is nearly "
flowers in spring.
ripe ; pulloff the stems and withered flowers, JAUNDICE. A disease characterized by "
wash in cold water; heat slowly and boil until yellowness of the skin, and eyes, and urine, the
perfectly soft ; add a pound of sugar to
every discharges
from the bowels being of a whitish
pound of fruit and boil until thick and clear. or clay color. It is caused by the excretion of
Greengage Jam. Take off the stems
"
and bile being prevented and retained in the blood,
wash the fruit ; heat slowly and boil in its own or reabsorbed and diffused through the system.
juiceuntil perfectlysoft; add a pound of sugar It depends upon various and different internal
to every pound of fruit,and boil until clear causes. Pregnant women frequently suffer
and thick. Put it up in largetumblers ; cover from it. Any kind of pressure upon the excre-
tory
with two etc.,or the ducts

papers, the smaller one dipped in ducts, such as by tumours,
alcohol and placed on the fruit; the other being filled up with mucus, inspissatedbile,or
pasted over the top of the tumbler. biliarycalculus will occasion it. It may also
Raspberry Jam. " This is very nice made in occur as a symptom of chronic or acute mation
inflam-
the same way blackberryjam. It is greatly
as of the liver. Fits of anger, fear, or
improved,however, by adding a pint of currant- alarm, have sometimes been directlyfollowed
juiceto every four pounds of raspberries. by an attack of jaundice. And, lastly, certain
Rhubarb Jam. The rhubarb should
" be forms of it are produced occasionallyby long-
wiped not washed, and it should be fresh and continued hot weather. An attack of the jaun-
dice
peel the stalks,and cut them up into is usually preceded by symptoms of a
young;
half-inch pieces; put into a preserving-panequal disordered state of the liver and digestiveor-
gans,
weights of rhubarb and loaf sugar, and the loss of appetite,irregularor constipated
juice of two lemons to every five pounds of bowels, colic, nausea, headache, languor, etc.
rhubarb and sugar ; or the stalk may be first Sooner or later the yellow color begins to ap"
JELLY 315
for many
Apple Jelly." Take the apples (pippinsare I decorate raised pies,and liams ; and
clean and take out the other purposes of the table.
the best), wipe them
stem and eye. Cut them without
in thin slices, Barberry Jelly. -Strip the fruit from the
in stems, wash it in clean water, drain, bruise
paring or coring;put them a preserving-
White and Ros^-colored Jelly.

Jelly of Two Colors.
kettle,add just enough water to cover them, slightly, and put it into a stone jar,without
and boil them without touching until perfectly any water. Place the jar in a pan of water,
soft put them in the kettle if it is porce-
lain-lined and steam the berries until quite tender ; this
; away
otherwise, slip them very carefully will require from
;
half an hour to an hour.
into a large earthen bowl, and leave them in a Pour off the clear juice,strain, weigh, and for
cool place for three days. At the end of that every pound of the juice,add eighteen ounces
time, drain them in a straining-clotli, without of sugar; boil quickly from five to seven utes.
min-
pressing; add a pound of granulatedsugar Unless the berries are quite ripe more
to every pint of juice,and boil for three-quarters sugar will be required.
of an hour ; pour it into a pitcher,fill the Blackberry Jelly. Prepare the fruit as for
"
glasses,and cover with one paper pasted over barberry jelly, put it into a stone jar, and set
the top. Do not move the glasses until the it on the fire in a pan of tepid water ; cover it
and let it boil till the fruit is broken
jellyhas cooled, as it is apt to soil the paper. closely,
thoroughly to pieces; then strain through a
Arro-wroot Jelly. Mi.x a dessertspoonfulof coarse
"
bag, squeezing it hard so as to extract

arrowroot with enough cold water to make it all the juice. To each pint of juice allow a
into a stiff paste ; then pour on it half a pint pound of sugar. Put the juice on to boil by
of boiling water, stirringit briskly,and boil itself,and while it is warming 4ivide the sugar
five or six minutes ; when the jellyis formed into several parts and put it mto the oven in
add two tablespoonfulsof any white wine, a shallow pans or dishes ; let it heat in these, and
little lemon-peel, and sugar. If for young stir it occasionallyto prevent scorching. Boil
children,milk may be substituted for wine and the juicejust twenty minutes, and then add the
water. heated sugar, stirringrapidly all the while;
Aspic, or Savory Jelly. Boil a couple of withdraw the as soon as the sugar is
"
spoon
calf's feet,with three or four pounds of knuckle dissolved. Let the jellyjust come to a boil,
of veal, three-quarters of a pound of lean ham, then remove at once from the fire,and pour
two large onions, three whole carrots, and a into glasses that have been previously dipped
large bunch of herbs, in a gallonof water, till in hot water.
it is reduced more than half. Strain it off ; Ca!f's-foot Jelly. Put "
four splitcalf's feet
when perfectlycold, remove every particle of on to boil in a gallon of water, and continue
fat and sediment, and put the jellyinto a very boilinggently for four liours,or until the water
clean stew-pan, with four whites of eggs well is reduced to half. Then strain the liquor
beaten ; keep it stirred until it is nearlyboiling; through a sieve,and when cold and a firm jelly,
then place it by the side of the fire to simmer scrape off the grease, wash the surface with a
for a quarter of an hour. Let it settle,and little scaldingwater, and dry it with a soft hot
pour it through a jelly-bag until it is quite clear. cloth. Then put the jellyinto a stew-pan, with
Add, when it first begins to boil,three blades two pounds of white sugar, the juice of six
of mace, a teaspoonful of white peppercorns, lemons and the rinds of four (cut fine),a bruised
and suflicient salt to flavor it properly,allowing stick of cinnamon, and twenty-four coriander
for the ham, and the reduction. French cooks seeds. Set this on the fire,and add the whites
flavor jellywith tarragon vinegar when
this it of six
eggs well whipped, with half a pint of
is clarified ; cold poultry, game, fish, plovers' water, and continue beating the jellyon the fire
eggs, truffles,and various dressed vegetables, until it boils ; then add half a pint of sherry or
with many other things often elaborately pared, Madeira, and
pre-
simmer gently for twenty min-
utes.
and highly ornamented, are moulded Pass it through a jelly-baginto a bowl,
and served in it,especially at largedejeuners and if it is not clear,repeat the process. The
and similar repasts. It is also much used to color may be heightenedby a few drops of
316 JELLY
burnt sugar. In cold weather, it should be it will be a fine excellent

jelly, for lids.
inva-
strained before the fire, else the mixture will
jellybefore it has run through. Guava Jelly. {See GuAVA.)
For invalids, this jellyis better Dissolve an ounce
made with of isinglass
Iiemon Jelly. "
brandy than with wine. Three wineglassfuls in a pint of water ; add a pound of loaf sugar,
of brandy to two quarts of jelly will be the prop-
er and the juiceand rinds of two lemons ; boil it
proportion, and the difference should be ten minutes and strain it into the mould.
made up with water. Add the brandy, when Marbled Jelly. This pretty dish consists of "
the jellyhas been once passed through the bag. various fragments united by a cement of a
Calf's-head Jelly. (Sir Calf's Head.) different color. It may be made either with
Cherry (Wild) and Currant Jelly. Take the remains left after a supper-party, or various
"
two parts of wild cherries (stones and all) and kinds of jellyand blanc-mange, or firm creams
one of red currants ; to a pint of juice allow a may be made on purpose ; these may be colored
pound of sugar, and make as directed for blackberry yellow with saffron,turmeric, or egg-yolk,green
jelly. with spinach-juice, and pink with cochineal or
Cider Jelly. Made same

"
as Wine Jelly, beet-root-juice. Blanc-mangehas .a very good
below. effect for veining,but any other jellywill do.
Crab-apple Jelly. Put the apples into a "
Arrange the colors in layersone above the other

kettle with justenough water to cover them, according to fancy.
and let them boil until very soft ; drain them Orange Jelly. " Grate the rinds of four sweet
untouched straining cloth.
in a Allow a
oranges and two lemons. Take the juice of
pound of sugar to each pintof juice; boil thirty three of each ; add half a pound of sugar, and
minutes, and strain through a fine sieve. half a pint of water, and boil all together tillit
Currant (Black) Jelly, Boil ripe black cur-
rants almost candies.
" Have ready a jellymade by
with a little water till the fruit bursts, boilingtwo ounces of isinglass in a pint and a
squeeze it through a jelly-bag, and set it again half of water. Add this to the syrup, let it
over the fire for twenty minutes ; then add boil up once, and then strain it. Let it stand a
half a of sugar for each

pound pound of juice,while to settle before pouring it into the
and boil the whole ten minutes longer. moulds.
Currant (Red) JeUy." Make as directed for Peach Jelly. "
Pare, stone, and slice some
blackberryjelly. ripe peaches and put them into a stone jar;

Four-Fruit Jelly. Take equal quantitiesof " crack one-third of the kernels and put them
ripestrawberries, raspberries, currants and red into the jar with the peaches. Set in a pan of
cherries ; all should be fullyripe, and the cher-
ries boiling water, and stir frequently until the
must be stoned, taking care to preserve fruit is well broken ; then strain, and to every
the juicethat escapes in stoning and add it to pint of juiceadd the juice of a lemon and set
the rest. Mix the fruit together, put it into a on again to boil. Allow a pound of sugar to
linen bag, and squeeze it thoroughly; when it each pint of juice; heat it as directed for
has ceased to drip,measure the juice,and to blackberryjelly,
and add it after the juice has
every pint allow a pound and two ounces of boiled twenty minutes. Let it come to a boil,
the best loaf sugar, in large lumps. Mix the and then remove instantlyfrom the fire.
juice and sugar together; put them in a por- Quince
celain-lined Jelly. Pare, core and slice the "
preserving-kettle;and boil for half quinces,and for every five pounds of the fruit
an hour, skimming frequently. Try the jelly add half a pint of water ; put peelings,cores,
by dipping out a spoonful,and holding it in the and all into a stone jar,set into a pan of water,
open air ; if it
congeals readily,it is sufficiently
and boil until quite soft. Strain through a fine
done. This
jellyis verv fine. sieve, and for every pint of juiceallow a pound
Gooseberry Jelly. Take fine gooseberries, of sugar ; boil almost
"
twenty-fiveminutes,and
not too ripe ; wash and drain them, and add a then strain into the tumblers.
pint and a half of cold water to
every quart of Rhubarb Jelly. Wash the " stalks well,and
gooseberries. Place them over the fire,and long; putcut them into pieces an inch or so
boil tillthe whole becomes a jam, then strain them into a preserving-kettle with enough water
it well through a jelly-bag. Make a rich syrup to cover them and boil to a soft pulp ; strain
by mixing a pound of loaf sugar with a pint of through a jelly-bag. To each pint of this
the liquor and a little water in which mains juiceadd
the re- a pound of loaf sugar; boil again ;
of the strained fruit have been boiled. skimming often, and when it jellieson the
Boil the syrup five minutes, add it to the juice, skimmer remove it from the fire, and put it
and boil them togetherfor a quarter of an hour ; into the jars.
then pour off. Raspberry Jelly. " Make as directed for
Grape Jelly. " Select the ripest grapes in Blackberry jelly.
bunches, and spread them on clean straw; Raspberry and Currant Jelly. " Take two
after two or three days, pick them

raspberriesand one of red cur-
from the
rants, parts of red
stalks, and warm them in a stew-pan ; then and proceed as for other berry jellies.
squeeze them thoroughly, and pass the juice This is one of the nicest of jellies.
through a sieve. Add a quarter of a pound of Rice Jelly. Boil half a pound of rice and a "
loaf sugar to each pound of juice,and boil half small piece of cinnamon, in two quarts of water
an hour ; set to cool,and in twenty-four hours for an hour ; pass it through a sieve,and when
JOHNNY CAKES KALE 317
cold it will be a firm jelly, which, when warmed justenough fat to prevent the cakes sticking
to
in milk and sweetened, will be very nutritious. it,and fry as before.
Add one pint of milk to the rice left in the JONQUIIi. " This favorite Spring flowering-
sieve, and boil it for a short time, stirringcon-
tinually bulb should be cultivated in the same as
way
; strain it,and it will resemble thick already described for Hyacinths. The bulbs,
cream if eaten warm. however, should be planted only three inches
Sago Jelly. the sago about an hour in deep instead
"
Soak of four. The double varieties of
cold water, and wash it ; then put a tablespoon- jonquilsare fine,but are seldom
very so grant
fra-
ful of it in a quart of water, and simmer tillthe as the single.
sago is entirelydissolved, and the liquid resembles JULEP (Mint.) There are many varieties
"
a thin jelly. Then sweeten, and add of mint juleps,and they be made of claret,
may
nutmeg, cinnamon, or lemon-peel,and red or madeira, gin,brandy, etc. ; brandy is generally
white wine to taste. considered best. In making, proceed as follows
Strawberry Jelly. Make as "
directed for : Strip the tender leaves of mint into a
"
Blackberry jelly; but a littlelemon-juiceshould tumbler,and add to them as much brandy or

be added to that of the fruit say a tablespoon- wine as you wish to take, and an equal quantity
"
ful to a quart. of white sugar. Put some pounded ice into

Tapioca Jelly. Wash the tapioca,soak
"
it another tumbler; pour this on the mint and
three hours in cold water, in which simmer it brandy, and continue to pour the mixture from
till dissolved, with a pinch of salt and a few one tumbler to the other until the whole is suf-
ficiently
bits of fresh lemon-peel; then sweeten, add impregnated with the flavor of the mint.
red or white wine, and take out the peel before Then as the ice melts, drink either through a
using. reed or from the tumbler. This is perhaps the
Wiue Jelly. Soak one "
package of Coxe's most delicious of all summer drinks. For Gin
gelatinein a pint of cold water for one hour ; julep,see Gin.
add lYz pounds of sugar, the juiceof two ons
lem- JUMBLES." Tff/t^.--Sugar,i lb; butter,yi
and the grated peel of one, and an inch of lb ; eggs, 8 ; flour ; rose-water, or essence of
stick cinnamon ; pour over all three pints lemon.
of boilingwater, and stir until the gelatineis Stir the sugar and butter together till they
thoroughly dissolved. Add a pint of sherry or are of a lightcolor ; then add the eggs, beaten
white wine ; and strain through a thick flannel to a froth, and flour enough to make the mix-
ture
bag, without squeezing. This is excellent for stiff enough to roll out. Roll the dough
invalids. Cider Jellymay be made in the same out in powdered sugar, about half an inch thick,
way, by using cider instead of wine. cut it into strips about half an inch wide
JOHN DORY. {See DoRY.) and four inches long,join the ends togetherso
JOHNNY CAKES." I. Mix a quart of In- dian as to form rings,lay them on flat tins that have
meal with enough boiling water to make been buttered, and bake in a quick oven. They
a very thick batter. Stir in two or three tea- should be a lightbrown, but perfectlycrisp.
spoonfuls of salt, and mould the dough with Almond Jumbles. Take :-A\monis, ^ lb ;
"
the hands into small cakes ; in order to mould blanched and chopped fine ; sugar, i lb ; flour,
them up it will be necessary to rub a good deal I lb ; butter, ^ lb ; sour milk, i teacupful;
of flour on the hands to prevent their sticking.eggs, 5 ; rose-water, 2 tablespoonfuls ; soda, y~
Fry them in nearlyenough fat to cover them ; teaspoonfuldissolved in a tablespoonful of boil-

ing
when brown on the under side,they should be water.
turned. It takes about twenty minutes to cook Stir the butter and sugar to a cream ; add the
them. When cooked, splitand butter them, yolks of the eggs beaten to a froth, the flour,
and serve hot. the milk, the almonds, the soda, and the rose-
n. a quart of
Mix Indian meal as before, water ; lastlythe whites of the eggs beaten to
with enough boilingwater to make a stiff bat-
ter a stiff froth. Stir all together tlioroughly,and
; add a teaspoonfulof saleratus and a tea- drop by spoonfuls on buttered paper ; bake in
spoonfulof salt dissolved in a little milk ; then a quick oven.
stir in 2 or 3 tablespoonfuls of flour with 2 tea- Cocoanut Jumbles. Make as above, using "
spoonfuls of cream-tartar. Drop the batter by grated cocoanut instead of almonds, and add-
ing
the largespoonful into a frying-pancontaining a littlesalt.
KALE. " Green or Borecole curled kale

is or crown of the plant,with the side sprouts,
a fine table vegetableof
there are several which
which should be well-boiled,so as to be tendei
varieties. It must be well frost-bitten before it before being dressed and eaten. Cook and
is fit for use ; after which the frost should be the same kale is in
sen'e as cabbage. Green
drawn out by placing it in a cool Cellar or in season as soon as the frost appears, and con-
tinues
cold water. The parts used are the tender tops good nearly allwinter. (See Sea-Kale.)
318 KALSOMINING KIDNEYS
KAIiSOMINING. "
The first requisite in
quantityinto an iron spoon, and
pour a small
kalsomining is to have the walls perfectlyclean ; heat

lamp until it is moderately warm it over a
if there be grease or lime on any part, it must to the touch ; if the oil produces a vapor which
be scraped off and made smooth ; and all can be set on fire by means of a flame held a
imperfections,such as cracks or nail holes, short distance above the surface of the liquid,
filled with a putty made with plasterof Paris it is bad. Safe oil poured into a cup or on the
or whiting,time being allowed for the putty to floor does not easilytake fire when a flame is
harden before layingon the kalsomine. times
Some- brought in contact with it. Poor oil will in-
stantly
it may be found expedient to coat the ignite under the same circumstances,
walls with a thin sizingof glue before applying and hence the breaking of a lamp filled with
the kalsomine, and some paintersprefera coat-ing poor oil,or the use of pool* oil in any way about
of good oil paint to prevent dampness from the house, is fraught with terrible perilof con- flagration.
strikingout and discoloringthe walls. Not only the safety but the light-giv-
ing
In preparing the kalsomine, mix ten pounds qualities of kerosene are greatlyincreased by
of zinc white, if for extra fine work, or the the removal of these volatile and dangerous
same quantityof common whiting if for ordinary components of the oil ; and this is readilydone
work, to a thick cream with warm water ; then by a process of refiningwhich only slightly
add half a pound of dissolved glue,and stir all increases its cost. One of these "refined"
well together. If for side walls, more glue oils should always be chosen, and the best of
(half a pound) will have to be added to insure them is the Astral Oil.
it from rubbing off. A common whitewash Kerosene should be kept in a cool, dark
brush will answer to lay it on with, and it should place,and carefullyexcluded from the air. It
be applied wliile warm, adding hot water, to would be superfluous,probably, to caution
thin it if found too thick to spread easily. It againstusing it for lightingfires and the like,
was the practiceof paintersuntil latelyto lay since those who do such things must be fully
kalsomine evenly,one way only,as in oil painting aware that in doing so they are subjecting
; but the better method is to pass the brush themselves and their property to the deadliest
indiscriminately
in every direction,leavingit in peril.
that state which seems to give it the most solid KERSEYMERE. {See Cassimere.)
KETCHUP. (See Catsup.)
appearance.
As the charge for kalsomining,and in fact KETTLE. " Kettles are usuallymade of cast-
for all similar work, is out of all proportionto iron,though not infrequentlyof copper or tin.
its actual cost, it may be useful to sum up here (See Copper-ware, Iron'-ware, and ware.)
Tin-
the expense in the way of material attendingthe In boilinga kettle care must be taken to
kalsomining of a room twelve by fifteen feet :"

put on the Hd closely,
so as not to leave the small-
est
crevice. If the lid is in the least broken or
bent, it is best to get a new one ; otherwise the

^^ lb. glue at 25 cts per lb $0 12
lbs whiting at 3 cts " water is

very likelyto be smoked and will then
10 o 30
V2 lb glue, (extra for side walls), o 12 communicate a disagreeabletaste to whatever
it is used in preparing.
Total 54
To remove fur from the inside of a kettle,
fillit with water, and add to it a drachm of sal-
A whitewash brush will cost one dollar addi-
tional, ammoniac ; let it boil for an hour, and the /iir
but as the brush will be uninjured and or incrustation formed on the metal will be
can be used very frequently,it hardly enters dissolved and can easilybe removed.
into the actual cost of the work. Ten cents KIC " The meat of the kid is sometimes
worth of blue, yellow,red, green, etc., in dry but not often found in our markets, but it is
colors, will form any desired tint. considered inferior to lamb, and can scarcely
KEROSENE." Kerosene oil is a product of be numbered the edible meats in this
among
the distillation of bituminous coal, and is also country. (See Goat's Flesh.) Kid is pared,
pre-
made from crude petroleum. It has superseded dressed,and served in the same as
way
nearlyall other oils for purposes of illumination Lamb.
mainly on account of its cheapness,and when KIDNEYS. These are obtained from cows, "
of good qualityproduces a bright and beautiful sheep, or pigs. The calves' kidneys are best of
liglit,inferior only to gas. In selectingkero-
sene, all,and are usuallyfound in the loins of veal,but
attention should be paid to two points: sometimes they are taken out and sold separately.
its safetyand its light-giving qualities. Good Lambs'' and sheeps'' kidneys are very
kerosene should be clear in color, and free much alike,but the lambs' are considered
from all matters which can the wick most delicate. Pigs' kidneys are also best
gum up
and thus interfere with free circulation and when taken from the young pig or shoat. No
combustion. It should also be purifiedfrom kidneys should be used for cooking purposes
all that portion which boils or evaporates at a which are not perfectlyfresh. If pigs'kidneys
low temperature ; for it is the production of have disagreeablesmell they should be
any
this vapor, and its mixture with atmospheric thrown away.
air,that gives rise to those terrible explosions Broiled Kidneys. Split the kidneys into "
that occur when a flame is brought near a can four pieces,skewer them apart, cut away all
of poor oil. To test the oil in this respect. the skinny or membranous portions,sprinkle
KITCHEN KNIFE 319
with salt,and broil over a good fire. When can be prepared and appliedby any one.
wash
brown on both sides, serve. Both ceilingand walls should be whitewashed
Fried Kidneys. " I. Trim and cut the ney
kid- at least twice a year. Painted wood-work is
into slices season them with salt and not desirable in a kitchen ; it soon looks dirty,
;
and dredge them well ;fry
frequentlywith soap, and
with flour unless washed very
pepper,
them on both sides until they are this soon wears paint off in spots. The
nicely the
Iirowned ; then lift them out, empty the pan, wood, left in its natural state, requires a great
and make gravy for them with a teaspoonful deal of hard scrubbing ; but, if oiled and var-
nished,
of butter, a dessertspoonfulof flour, pepper or simply oiled, will keep clean a long
and salt, and a teacupful of boiling water ; time, and can be easily and quicklywiped off
shake them round, and give them a minute's with a little water.
simmering ; add a little mushroom catsup, If the flooring is smooth and evenly laid,the
lemon-juice,or any sauce that will give a good cleanest and least troublesome method of treat-
ing
flavor. Minced herbs are, to many tastes, an is to oil well two or three times a year. It
improvement to this dish, to which a small does not soil easilythen, and when soiled can
quantityof onion cut fine can be added, if it is be washed readily and without scrubbing. If
liked. it is not in proper condition for oiling,stain it
n. Stripoff the skin and remove the fat,and with black walnut stain, made as follows : To
then slice the kidney rather thin ; season it one gallon of turpentine add a quarter of a
with salt, pepper, grated nutmeg, and

and pound of asphaltum and half a pound of mon
com-
sprinkleover with plenty of minced parsley,or beeswa,x. If found too thin, add bees-
wax
equal parts of parsley and eschalots,chopped ; if too light in color, add asphaltum,
very small. Fry the slices over a brisk fire, though this must be done with caution, as a
and, when nicely browned on both sides, stir very little will make a great difference in the
amongst them a teaspoonfulof flour,and pour shade, and the wood should not be black, but a
in by degrees a teacupfulof gravy and a wine- rich,dark brown. This will probably have to
glassfulof white wine ; bring the sauce to the be renewed every Spring and Fall,but it is not
point of boiling,add a morsel of butter and a difficult to apply,and will cost less than fifty
tablespoonful of lemon-juice,and pour the cents for each application. Carpets should
whole into a hot dish, garnished with fried never be used on a kitchen floor,except a rug
bread. This is a French receipt, and an excel-
lent here and there in Winter, and oil-cloth is both
one. expensive and difficult to keep clean. If any
Stewed Elidneys. " Cut the kidney in half, carpet be used it should be rui^, because it is
lengthwise,and soak it in strong salt water for thick and heavy. This should be tacked down
twelve hours ; parboilit till about half done ; only in front of doors and places where it is
set it aside till cold, and then cut away all the liable to tripany one up. Strips of zinc may
tender meat, leaving the tendons and branes
mem- be tacked around the hearth and in front of the
unused ; put these bits of meat into a sink, and are admirable arrangements to vent
pre-
stew-pan, with about two teacupfulsof boiling dirt and wear.
water, and boil till very tender ; then add a Every kitchen should have a large sink, with
tablespoonfulof butter,season to taste with a drain running under ground. This sink
pepper and salt, thicken with a little flour,and should be scalded out every day, and occasion-
ally
boil about five minutes longer. Have ready with hot lye ; and care should be taken
a few slices of crisp toast, pour the stew over that no tea leaves peels are
or thrown
potato
them on a dish, and serve at once, garnished into it,as they soon obstruct the pipes.
with parsley. For the furniture and utensils required in a
KING-FISH. (Sc-eWhiting.) kitchen, see Furniture.

KITCHEN." In city houses the kitchens KNIFE are the only ones " Table-knives
are nearlyalways on the basement floor,while which claim our attention here, and, for suggestions
in the country they are as generallyeither sep- as to the different kinds and qualities,
arate
or an outlying portion of the main building. and the materials of which they are made, see
In either case the same principlesof CURVING, and FORK. The best steel is the
construction should be observed. A kitchen cheapest in the end, and will give most faction.
satis-
should always, if possible, be entirelyabove The finer kinds of knives have the
ground ; and it should always be well-lightedblades plated with silver,and are very ornamental
and thoroughly ventilated. These points are ; but it must be recollected that these
of more importance than is generallysupposed, cannot be sharpened when they become blunt
since the contentment of the cook and the by use, as they soon do.
goodness of the cookery depend upon them in In washing knives the blades only should be
a very large measure. A whitewashed wall is dipped in hot water and wiped immediately,
best for a kitchen, as it is clean and neat, and taking care that the handles are not wetted ;
can be so easilywhitewashed afresh whenever they should then be cleaned on the knife-board,
it is soiled. The whitewash can be colored, if or with the patent cleaner, if there is one at
desired ; this makes a prettierwall,but has the hand. To preserve knives not in common use,
disadvantage that, whenever the blades should either be rubbed with
any placebecomes over
soiled,a whitewasher must be called in to re-

pair i mutton they should be kept in a
suet or wooden
the mischief,whereas, the ordinarywhite- box containing sifted quicklime, care being
320 LABURNUM LACHENALIA
taken that the blade only of the knives touch the thickness of a penny, the following
paste :
the lime. Emery, one part ; crocus, three parts ; mixed
A very simple knife-cleaner may be made of with lard or sweet oil. This composition not
two boards, twenty inches long, six inches only gives a superior polish to knives, but
broad, and one inch thick, joined together,but improves their edges.
not quite close,by a hinge ; two pieces of buff KOL-CANNON. Mix, in about equal pro-
"
portions,
or belt leather are stretched over the interior some smoothly mashed cold potatoes
surfaces,and nailed on the exterior ones ; and and some cabbage or greens of any kind, first
a handle assists in holding the apparatus steady. boiled quite tender, pressed very dry, and
In using it,lay powdered Bath brick, or any chopped a little, if needful. Mash up the whole
similar dust, on the lower leather; shut the well together,add a seasoning of pepper and
boards together,lay the left arm on the upper .salt, a spoonful of butter, and a spoonful or
board, holding the handle ; put the knife,well two of cream or milk ; put a raw onion in the
wiped from grease, between the leathers,and middle of the mass, and stir it over a clear fire
'
four or five rubs backwards, not sideways, will till it is very hot and sufficiently dry to be
produce a beautiful polishon both sides. The moulded and dished like dry hash. Take out
shoulders and back may be polished on the the onion before the Kol-cannon is served.
leather turned over. In Ireland mashed parsnips and potatoes are
Or, cover a smooth board, free from knots, mixed in the same way, and called parsnip-
with thick buff leather, on which spread, about cannon.
LABTTRNTTM. " The common laburnum, bleach a little on the grassTsefore finishing.
or golden chain, is a very ornamental shrub, Rinse it in plentyof hard water, adding a little
common in gardens, and well worthy of cultivation. blue ; then dissolve twelve lumps of white sugar
It grows in any moderately rich soil, more or less according to the qualityof the lace
requireslittle attention when once planted,and in a teacupful of hot-water, pour into a large
is perfectlyhardy. The English and Scotch basin and add a little blue ; dip each piece of
laburnum are somewhat tender in the Northern lace in separately,squeeze ; shake out, and
States ; they will, however, flower splendidly spread upon a clean cloth; roll them up for an
in a slightly sheltered location,and their golden hour more, then put them in a fresh cloth,to lie
chain of flowers is very beautiful. rolled up till nearlydry. Use a cold iron.
The seeds of the laburnum, which it bears in Fine lace covered with powdered French
profusion,are poisonous,and produce, when chalk or magnesia and so left for a week often
eaten, excessive vomiting, rela.xation, and comes out clean.
cramps. The treatment is to give an emetic of To clean black lace,squeeze it three or four
anything that may be at hand, while a dose of times through a liquid made by dissolvinga
white vitriol is being sent for ; this will soon teaspoonful of spiritsof wine, and a teaspoon-
remove them from the stomach. Afterwards ful of borax, in half a teacupful of very soft
in which
the body must be supported with brandy and water ; then rinse in a cup of hot water
cordials. a black kid glove has been boiled. Pull out the
LACE. (To clean.) To clean white lace edges of the lace until nearly dry and press
"
edging, cover a quart bottle with linen stitched for two days in a heavy book.
smoothly to fit the shape ; begin at the bottom LACHENALIA." One of the Cape bulbs,
and wind the lace round it,"basting it fast at very easy of culture,and making extremely
both edges to the linen ; soap it well with fine pretty window plants. They should be grown
soap, rinse by plunging up and down in a pail as near the glass as possible. Plant in Octo-
ber,
of clean water, "
put it into a pot and boil it till in pots filled with a rough, peaty, and
white. Then set in the sun to dry ; and, when sandy soil ; they require very little water, but
dry, clip the basting threads,and unwind the after startinginto growth should never be al-
lowed
lace. If it has been carefullybasted on, it requires to become parched. The foliage of the
no ironing,and will look nearlyas good lachenalia is prettily variegated with black;
as new. and the flowers, which are in bloom from
To wash white lace,baste each piece on old
January to February, are produced in upright
muslin ; soap it well and soak in soft water spikes,and are pendulous, high-colored
over night; work the soap out by squeezing it tubes. L. pendula, with red and yellow flow-
ers,
occasionally,dipping and squeezing it again. is the most common species. There are
Change the water two or three times, repeating many species with pink, purple, red, yellow,
the dipping and squeezing ; put it (again fresh and blue flowers ; the choicest of which
among
soaped)into a saucepan of cold water to simmer are : L.fragrans, with flowers white and red ;
for a quarter of an hour or so ; boil it twice and L. quadricolor,with flowers yellow, red,
over if necessary, and if the color is still bad, and purple.
LACQUERING LAMB 321
LACQUERING. "
A thin varnish given to quarters generallyweigh from eight to twelve
brass-work, sucli as to handles of locks, door- pounds each. Later in the season the quarters
plates,etc.,to prevent their tarnishing. Brass- will weigh as much as twenty-five pounds
work may be re-lacquered in the followingman-
ner each, but the animal is then cut up like ton,
mut-
: Put turmeric, two

an ounce drachms of and the same jointscan be procured.
of arnotto, and two drachms of saffron,into a In butchering, the carcass of lamb is first
pint of alcohol; shake it occasionlly fora week, down

split the centre of the back and neck into
and then filter into a clean quarteredby leaving two
bottle ; add three two sides,which are
ounces of clean seed or three shellac, and shake

ribs on the the
hind-quarler. When
bottle now and then for a fortnight. In apply-
ing large enough, and it is desired by the purchaser
it,warm the metal first,and lay the lacquer to be cut or divided, the leg is first cut
over it evenly with a soft brush. off and prepared for roastingor boiling,or is
A lacquerto give tin,or silver-plated articles cut into chops. The fore-quarterof lamb is
the appearance of brass, may be made thus : smaller than the same jointof mutton, and the
Melt, in separate vessels,two ounces of lac
shel- bones are of a more reddish color. The leg
fore-
and
eightounces of amber ; mix them well is broken off immediately above the joint
together,and add a pint of
half drying linseed of the foot,which connects with the white
oil. Dissolve in a pint bottle,two drachms of jointbone. This is generally considered the
saffron in half a pintof oil of turpentine; strain choicest part of the lamb on account of the
this,and add to it two drachms of gum- each delicacyof the ribs and breast when roasted.
tragacanthand arnotto finelypowdered. Mi.x Removing the blade-bone greatly assists the
both these compounds togetherand shake them carver. The loin of lamb is usuallycut into
well; apply as before. It is by this varnish chops,or cracked for roasting. Separated from
that leather is made to appear as if gilded, the shoulders, the neck and breast broiled
after it has been covered with silver leaf. make a choice dish.
LADY {See Balsam.)
SLIPPER. In choosing lamb, it must be borne in mind
LAGER BEER.
term is properlyap-
"
plied that This

this meat will not keep long after the ani-
mal
only to those beers which are fermented is killed. When the fore-quarter is fresh
in cool cellars by a slow process in which the the large vein in the neck is bluish in color;
yeast settles to the bottom of the vessels. In when it is becoming stale it is green. In the
this country it is applied indiscriminately to hind-quarter,if not recentlykilled,the fat of
the lightkinds of beer which are prepared by the kidney will have a slightsmell, and the
the slow process of fermentation. Much of knuckle will have lost its firmness. Another
this beverage, however, genuine lager- test is to examine is the fat on the back and then
not
beer, for it has not lain a sufficient length of that on the kidneys,both of which should be
time in the cellar to acquire that title ; nor white, hard, and of the same color.
could it have been preserved in casks during Baked Lamb. Either the fore-quarter or "
the time requiredby lager-beer in ripening. It hind-quarter may be used for this. Put the
is more technicallytermed, and is known by joint in a baking-pan,the bottom of which is
the brewers as Schenkbier, or draught-beer.justcovered with cold water; spread a little
It contains less alcohol than the genuine lager, butter on it,and season with salt and pepper ;
and less than the various kinds of ripenedales, cover it with a piece of buttered paper, and
and corresponds to what is known in this set the pan in a moderately quick oven ; baste
country as "present use ale,"or the new ale often till done. If the paper burns, put on
commonly kept in the ale-houses. Lager is a another piece. Allow about ten minutes to the
lightand pleasant summer beverage ; but it pound, and in order to ascertain when properly
has neither the nutritive nor the stimulating done run a small knife or skewer into the
qualitiesthat are generallyclaimed for it. One meat ; it should enter easily. Serve with the
advantage is that it costs so little to manufac-
ture gravy only,or with any sauce that may be pre-
ferred.
that it is seldom adulterated.
LAMB. The sheep is Lamb should be
"
young usuallyknown Boiled Lamb. " never
among butchers as lamb," until it arrives at

"
boiled except in stews ; it becomes tasteless
the age of twelve months, when it is termed and sodden on account of its immaturity,and if
yearling,though still in many cases dressed very young is unwholesome.
positively
and sold as lamb. The Spring lamb is a lu.x- Chops (Lamb). Prepare, cook, and serve "
ury prizedchieflyfor its unseas'onableness ; its as directed for mutton chops. They should
flesh, although delicate and tender, is quite in- sipidbe broiled, never fried, as they are alreadysuf- ficiently
and much less nourishingthan good mutton. oily.
Lamb is occasionallysold in our kets
mar- Roast Lamb. Either the fore or hind- "
as earlyas March ; after which it slowly quarter will answer for this ; but the fore-quar-
ter
increases in size and plentifulness, until in the is generally esteemed choicest. The fire
months of June, July,and August, it is in full for roastingshould be clear and brisk ; put the
season and of fine 'quality. When it first ap- with a little water in the dripping-pan,
pears,meat on
lamb is not sold in less quantitythan a and it must be carefullyand plentifully basted
quarter, its weight being seldom above five or from the time it becomes warm until it is ready
six pounds. As it increases in size the lamb to serve "
first with salt and water, and wards
after-
rapidlyincreases in weight,and in June the with the gravy. Though it requires
21
LAMPS LARD d23
careful to drain them well, and not to let any with which capillaryattraction has saturated
the soda the inner wick, is rapidlyvaporizedand rushes
gildingor bronze be injuredby coming
osene
ker- out of the holes near the top of the cylinder
in contact with it. Never leave a burning
with considerable force. This vapor becomes
lamp turned down, as it will always
smoke. ignitedfrom the flame below it,of the outside
Argand Lamp. (Sir Akgand.) wick, and large horizontal jetsof flame are so
Carcel Lamp. (See Cakcel.) kept up while the supply of alcohol lasts.
ed
clean- Water be boiled by this flame with an
Chimneys of glasscan be effectually may
when water is inef- astonishingsaving of time
fectual. and fuel.
by kerosene or spirits,
Lamp. This is a lamp now made

Duplex "
with two flat wicks side

for burning kerosene,
by side. \See preceding page.)
remarks on
The mechanical construction is too simple to

justify but as these lamps are some-
illustration, times
Three vertical rods start from the periphery

of the reservoir, and are bent inward ontally,
horiz-
so as to support the vessels to be
heated.
Student Lamp. (See German Student
Lamp.)
LARD. "
The best lard is that made from
the leaf-fat which adheres to the ribs and belly
of the hog; lard made of this is called leaf-
lard. As a general thing,however, the lard
obtained in the stores is made of the fat cut
from various parts of the hog "

including both
leaf-fatand meat-fat ; this is cut into very small
pieces,then boiledquite rendered, and

till
the melted fat having passedthrough a strainer
lard wlien cool. Good lard
into pots becomes
should be white and solid,and without agreeable
dis-
smell.
Extensive adulterations are practisedin lard
by mixing flour^water, starch, lime, or alum

with it,and in some cases carbonate of soda or
potash and salt. In addition to these, veal
and mutton fit are also mixed with it, in order
to give inferior qualities the consistence which
good lard ought to have. Water is easilyde-tected
by the sputteringmade in melting. Flour

and starch can only be detected by the micro-
scope,
made in quiteelegant form we annex a excepting that on melting lard contain-
ing
cut giving the exterior view. these substances, an opaque body is usually
Grlobea. (See under
Gas.) seen floatingin it,and generallyfalling towards
Moderateur (See Carcel.)
Lamp. the bottom. The saline ingredients mentioned
Shades. (See under Gas.) above require chemical tests to make them
Spirit Lamp. The ordinaryforms are well apparent.
"
known ; the one here given is not yet widely To Make. " The best way to secure pure
introduced, but is an immense convenience at lard is to make it at home. For this purpose,
the table, in the nursery and sick room, and in if " leaf-lard "
is desired, take the leaf-fat,wash
travelling. It is generally known as the it and
carefully let it drain, cut it into bits,and
Rachatid Lamp. The inventor is M. Lang. put it into a tin kettle jar,and set this
or stone
It burns alcohol vapor with which it supplies in a pot of boiling water ; stir occasionally
itself through a roll of wick contained in the until it is melted, allowing it only to simmer
small vertical central cvlinder and reaching slowly ; throw a very little salt to settle the
in
from the bottom of the lamp to near the top of sediment while still hot, strain through a
; and
the cylinder. The top of the cylinderis closed coarse cloth into jars. Good lard for common
but near the top a circle of small holes is pierced. use can be made of the fatty portions of the
The part of the
cylinderin and near the main hog lyingnext the skin. Cut these into slices,
reservoir is surrounded by a second wick jectingput theni in a large pot, add
pro- a teaspoonfulof
slightlyabove the cover of the main water to preventscorching at the bottom, and
reservoir of the lamp. When this outside wick melt slowly,stirring every few minutes. mer
Sim-
is lightedthe cylinderis heated,and the alcohol, until the meat "isshrivelled and brown and
32i LARDING LAW
dry ; remove the bits carefullywith

ated
perfor- each Spring and dig in a few spadefuls of ma-
a nure.
skimmer, add a little salt as plants are propagated by division
before, and
The
when the fat is clean strain it into jars. Great of the root, which should be performed in
care is required in making lard to prevent earlySpring,justas the plant starts into growth,
scorching ; for this reason it should simmer or in the latter part of Summer, when they
very gently,and should be stirred often" almost have done flowering. The shades of blue in
constantlyat the last. Lard keeps better in the larkspur are unsurpassed by any flower of
small jarsthan in large ones. Cover the tops similar color.
with bladders,and over these tie a cloth dipped The Delphinium Formosiim, and D. Hendcr-
in melted beautiful varieties of the brightestblue
sotiii,iLXii
grease.
LARDING. " This consists in the introduc-
tion color with a white centre. Other varieties are,
of thin and pieces of ham or bacon
narrow D. Alia, pure white ; D. Belladonna, sky blue
into poultryand meats that are naturallysome-
what D. Chinensi Pumilum, azure blue ; and D.
dry and devoid of flavor. Veal, turkeys, Mons. Neiiner, pale blue.
chickens, and rabbits may all be larded with LASTING. "
A woollen fabric with a double
advantage, and almost any roast or stewed dish warp, sometimes of two and sometimes of three
is improved by it. The larding-necdk, with threads ; it is made of various patterns, plain,
twilled,or figured.It is generallyblack in color,
and is used chieflyfor the tops of ladies' shoes.
Width eighteen inches.
LATOUR. {See CLARET.)
LAUDANUM. The ordinary tincture of
"
opium. The ordinary dose for an adult is from

20 to 30 drops. {See Opium.)
Larding-needJe. LAUREL LEAVES." The receiptsin
many
cook-books direct the use of laurel leaves
which the process larding is performed, is (cherry-laurel)
of as a seasoning or flavoringsub-
stance.
In all such receiptssubstitute the bay
merely a short, thick needle with a spring
opening or slit instead of an eye, so that a narrow leaf. The first is poisonous,containingprussic
slipof bacon may be introduced, justas a acid ; the latter is simply aromatic,with a perfume
is inserted into a penholder. Charged similar to that of cinnamon. Laurel leaves
pen
with this larding,the needle is passed through should be banished from cookery, for though
a pinched-up portion of the flesh,and having no perceptibleevil effects may follow their use
inserted it so that its two ends project, the slit in small quantities,the consequences of an
of the needle is opened and liberates its charge. overdose, or of a mistake on part of the cook,
These pieces of bacon are inserted in regular may be serious.
order, at intervals of about an inch, in the LAUGHING GAS. [See N1TR0U.S Oxide.)
breast of a turkey,chicken, or in the substance LAURESTINUS." This plant, hardy in
of veal, etc.; after which the article is consid-
ered England, is with us a winter-blooming parlor
larded, and is ready for the fire. ornament. It is easily cultivated,grows idly,
rap-
LARK. This
" is one of the small birds and blows very freely. The flowers are
ranked as The shore-lark "x sky-lark, small, white, and gathered into clusters, and
game.
is the species oftenest found in the market in bloom from February to May. The pots
; it are
is generallyvery fat,and is considered lent
excel- for growing the laurestinus should be large,and
It is in throughout the filled with a soil composed of four parts loam,
eating. season
winter months, but cannot always be obtained. and one part each of sand, leaf-mould, and
The brown lark is not quite so plentiful as the manure. The plantsshould be freelywatered.
preceding; it is in season during the months They should also be washed frequently, as
of March, April and May, when their flesh is dust collecting on the foliageinjuresthe beauty
said to be equal to the shore-lark. Meadow- and health of the plant. There are many ties
varie-
larks, or sometimes of the laurestinus,one of which, the snow
meadow-starlings, are
found in the market, and are shot in great num-bers
ball {Viburnum opttlus)is a hardy garden
South and West. The flesh of a young shrub,highly ornamental.
fat bird is almost .Ts good as that of the quail, LAVENDER-WATER." Ta/C'^ .-A pint of
but the bird itself is neither so large nor so proof spirits of wine ; essential oil of lavender,
plump. They are in the best condition during one ounce ; essence of ambergris,two drachms.
the fall months. Cook and serve as lan.
Orto- Put all into a quart bottle,and shake it up well
daily.
LARKSPUR.-One of the finest of the hardy LAW. "
While there is the same danger in
herbaceous for every
desirable law
er-garden.
flow- in medicine, that non-professional
treat-
ment
plants,and as
requiring but
It is perennial, little do more
may harm than good, fortu-
nately
attention and will grow luxuriantlyin any good necessityfor resortingto it is less
the
garden soil. It grows readily from seed, or frequent. Owing to the varying laws of differ-
ent
From increase of the roots ; and if the seed- States, to go into the subject fully and
without danger of misleading,would requirea
pods are cut off, will continue in flower from
July to November. All the attention they largevolume. There are, however, a few uni-
versal
rules that everybody should know
requireis to loosen the earth around the roots as a
LAW 325
means of safetyin estate, justas the principles is called an escrow. As a general rule the es-
crow
of hygiene should be known as a means of takes effect at the time of deliveryto

safetyin body. Some of these rules belong the grantee, and until then the title to the tate
es-
witli the business forms elsewhere given under remains in the grantor. The formalities
their respective titles of Account or Bill, necessary for the due execution of deeds of
Check, Draft, Power of Attorney, missory lands
Pro- are prescribed by the statutes of the
Note and Receipt, or under the several .States ; and, as the assistance of a
law of master and servant, which is treated competent legal adviser should always be tained,
ob-
under Servants. We have endeavored to no forms are here given.
the others in this article. The statute of frauds provides,that no tion
ac-
group
(Let the purchaser take shall be maintained agreement
Caveat Emptor upon any
When the article sold is not at the for the sale of real estate, or any interest in
heed). "
time of sale ifl the possession of the vendor, or concerning it, (except leases for a short
the vendee buys at unless
his peril, there be term, usuallynot to exceed one year,) unless
But if the such memorandum thereof,
a covenant or warranty of title. agreement or some
vendor at the time of sale has the article in be made in writing,and signed by the party
to be charged therewith, or his agent.
his possession, and sells it as his own, and receives
fair price, he warrants the title ; and In nearly all the United States, the wife is
a
in case the title prove defective,he is bound to entitled to dower (an estate for life in one-
make compensation to the vendee. After the third part of the husband's lands) in all the
completion of the sale by payment and ery,
deliv- lands which the husband owned and possessed
the vendee find that the article sold during his life ; in which case, if the entire terest
in-
may
is not in qualityand nature what he intended in the lands is intended to be conveyed
to buy. The general rule applicablehere is, to the grantee the wife should join in the deeds.
that it is the duty of the vendee at the time he In those States, however, where the wife is
entered into the contract to examine for him-
self only entitled to dower in those lands which
and ascertain whether the article will the husband owned and possessed at the time
answer the intended purpose, and to exercise of his death, there is no occasion for her to
his own judgment with regard to its quality.joinin conveyancea by the husband.
If he omitted to do this,he cannot rescind the Erasures or interlineations in a deed, made
contract and recover the pricepaid,unless the by the grantee, subsequent to its execution
vendor was guiltyof false and fraudulent rep- and delivery,
resentations render it void ; and the rule now
material to the sale, by which seems to be, that when erasures or tions
interlinea-
the vendee was misled; or there was an press
ex- in a deed they are presumed to
appear
warranty by the vendor; or unless a have been made after execution and delivery,
warranty is implied from the nature and cumstances
cir- unless the contrary be proved. It is,there-
fore,
When of the
goods are sold sale. best when they are made before tion
execu-
by sample there
implied warranty by the is an to note that fact upon the instrument self
it-
vendor that the qualityof the bulk is equal to before signing.
that of the sample. So, if one buys an article It is deemed advisable in this to
country
for a specific which is made known have
purpose, to
every man's title to real estate appear on
the vendor, and the vendee relies upon the record, and provision is made in the several
skill and judgment of the vendor to supply States for the recording of deeds the county
by
what is wanted, there is an implied warranty clerk or other officer. An unrecorded
proper
that the article will be fit for the deed is between the
purpose. good as grantor and the
And if article is be made order, there
an to to grantee, but third persons may acquire an terest
in-
is implied warranty that is
an reasonably fitfor to the prejudice A of the grantee.
the purpose for which it is ordinarily used. It grantee should, therefore, the
upon delivery
is said that where provisions are sold by a to him of a deed, have it recorded immediately.
trader for domestic use, there is an implied The destruction of a deed after delivery, though
al-
warranty that they are sound and wholesome. unrecorded, will not revest the title in
Good faith is required on the part of the ven-dor; the grantor. To do this a reconveyance is
and
ifthe article sold have a secret defect, necessary.
which vendee the
by the strictest attention An owner of lands should exercise caution
could not discover, but which is known to the in enteringinto a written
agreement for a future
vendor, it is his duty to disclose it. sale of land, or any interest therein, and
Change. Sec- {Tender below.) satisfyhimself of the responsibility and good
Deed. Any contract pressed faith of the person with whom he deals, as
"
or agreement ex-
in wrfting, under seal, and which has otherwise he may find a cloud upon his title
been delivered, is a deed ; but the term is which obstruct his sellingto a third party,
may
often used in a more restricted note and cannot
de- be removed without
sense to litigation.
a writing,sealed and delivered, by which Delivery of personal property. " As tween
be-
lands or some interest therein is conveyed. vendor and vendee the in
property
A writing for the conveyance of lands, signed the article sold passes to the vendee out
with-
and sealed by the grantor, and placed in the but
delivery; give the vendee a
to
hands of third person, to be deliveredto the title which will
a
against third parties
avail
grantee upon the happeningof a certain event. without notice, deliveryis essential : as, if B
326 LAW
buys A's horse and pays the

purchase money, doubtless be the unpaid instalment of interest
but leaves him in A's possession,who sells and interest thereon from the time it became
and delivers him to C, and receives the pur- if unpaid instalments
chase payable. But of inter-
est
if C has notice of the allowed until the principalis
money, no
prior are to run
sale to B he retain the horse. So, if the due, they become
can
merged with it,and a sepa-
rate
vendee allow the article sold to remain in the suit cannot be maintained therefor. (See
possession of the vendor, it is liable to be Tender below.)
taken by legalprocess for the vendor's debts. Legal Tender. (See Tender below.)
The general rule upon this subjectis, that if limitations, Statute of. It is a general "
the vendee of personal

property suffer the rule that no action can be brought upon any
vendor to remain in possession,this is evidence account, debt, claim, negotiable note or tract
con-
of fraud as againstthe creditors of the not evidenced by a writing under seal,
vendor or a botia fiile purchaser ; and, unless except within six years after tire rightof action
there be a sufificient excuse shown to and ap- shall accrue. The object of this rule is
proved
by the court, that evidence is conclusive. to prevent attempts to enforce doubtful or
In many States mortgages of personal prop-erty, fraudulent claims after the evidence by which
or chattel mortgages as they are called, they could be defeated has been dissipated.
are authorized by "statute. The mortgage The six years are to be counted from the
must contain a specific descriptionof the property time the creditor might have brought his action.
mortgaged,and be recorded in the same If goods are sold on credit, the six
manner as deeds of real estate. Where such years begin from the time the credit expired.
mortgages are allowed, and the provisionsof In case of a promissory note on time, when
law regulatingthem are complied with, the the note is due and payable. An edgment
acknowl-
mortgage is good, although the mortgagor tains
re- or promise to pay the debt renews
possession. In all other cases the mort-
gagee the liability of the debtor, and removes the
should take possession,the rule being protectionof the statute. Formerly a verbal
the same as in case of an absolute sale {Sec acknowledgment or promise was sufficient ;
sale ofpersonal properly.') but about fifty years ago a statute was passed
Dower. (See under Deed above.) in England, requiring"itto be in writing, and
Escrow. (See under Deed above.) similar statutes have been enacted in most of
Grace. (See Promissory Note). the United States. In a few States, a verbal
Interest (for Money). "
Interest, in the sense acknowledgment or promise is still sufficient.
in which it is here considered, is the sum paid A part payment of the debt, or a payment of
for the use of money or its equivalent. In most interest due upon it,also renews theliability
States taking of more
the than a certain sum of the debtor. This is upon the ground that
as interest is prohibited; in which case the the part payment of a debt is,in effect,an
taking of a largersum constitutes the offence acknowledgment of the residue, and a promise
of usury. The rate fixed by law is not form
uni- to payît. If, therefore, at the time of
throughout the United States. By recent
payment the debtor denies any further liabil-
ity,
legislationin some States, usury laws, so the protection of the statute is not moved.
re-
called,'"havebeen abolished, the partiesbeing When a debt is renewed in either of

allowed to contract for any rate they choose. the above modes, it is treated as giving a new
Owing to the diversityin the laws of the dif- ferentcause of action to the creditor,and the six
States relatingto this subject only a years begin to run again from the time of
few general considerations will be given here. such renewal.
To entitle a party to interest,it is not necessary The statute also prohibitsthe bringing of
in many cases that there should be an an action to recover possession of real estate
express contract to pay it. In general, t he after a certain time, usually twenty years,
wrongful 'detention by one person of money although a shorter period is prescribed in
due to another gives to the creditor a claim some states.
for interest ; as, if goods are sold on credit, Exception is made in favor of infants or
the debtor in case of non-payment is liable for under twenty-one of ried
mar-
persons years age,
interest from the time the credit expired. A
women, and other persons legallyincapa-
ble
promissory note made without interest, pay-
able when the rightof action accrues. As to
at a specific time, bears interest from ma-turity. them, the statute begins to run from the time
If payable on demand, it bears inter-
est the disability ceases. When the time has
from the time demand was made. once begun to run, however, it is not suspended
interest, or interest est,

inter- that arises afterwards.
Compound upon by a disability
is in generalnot allowable. If a note was Payments, Appropriation of. "
Where an
made payable five years after date, with inter-

est indebtedness consists of several items ing
accru-
annually,which the debtor should neglect at different times, the debtor in making a
to pay, and, after the maturity of the note, a partialpayment may, at the time of making
suit was brought for principaland interest, such payment, apply it as he sees fit. If the
The
only simple interest could be recovered. debtor make no applicationthe creditor has a
creditor might, however, have brought an ac-tion
right to do so. If neither makes a specific
for each year's interest as it accrued, in applicationby an express act, the law implies
which case, the measure of damages would an application of the payment to the items in
LAW 327
" shall
the order of their respectivedates,commenc-
ing be allowed to be good except the buyer
with that which accrued first. im-The
portance
"
shall accept part of the goods so sold,and ac-
of these rules would be illustrated in "tuallyreceive the same, or give something in
a case where the creditor held two demands, "earnest to bind the bargain,or in part payment,
one secured and the other memorandum not. in writing It might "or that some note or
become of considerable consequence to which "of the said bargain be made and signed by
demand payment was appropriated. "the parties to be charged by such
a contract, or
Mortgage. The rules vary too much "
ferent" tlieir agents thereunto
in dif- lawfullyautliorizcd."
States to make good advice practicable This section, with some variation as to the
here. {See, however, Delivery and ments.)
Pay- amount, has been generallyreenacted in this
country. It is,therefore,essential to a valid
OutlaTwry of Claims. {See Limitations, contract for the sale of goods for the priceof
Statute of. above.) fifty
dollars or more (the limit in New York)
Release. " A release is a written instrument, that-
by which arightof the maker to sue another First. There should be some note or orandum
mem-
is discharged,or by which such other of the contract made in writing,

person
person is released from some obligationor signed by the parties to be charged thereby,
duty with respect to the maker. The lowingor
fol- their agents ; or "
is the ordinary form of a general lease

re- Second. That the buyer shall accept and
: "
actuallyreceive part of the goods ; or " "
Third. That the buyer shall give something

"
Know all men by these Presents :
in earnest to bind the bargain,or pay some
"That I, John Doe, of the city,county and
part of the purchase money.
"state of New York, in consideration of one
If the thing sold is not in existence at tlie
"hundred (loo) dollars to me paid by Richard
into, the sale is time the contract is entered
"
Roe, of said cityof New York, do, for my-
and administrators, wholly
"
void ; as, if the furniture in a house is
self, my heirs, executors
and forever sold, and unknown to either party, it had been
"remise, release the discharge
"said Richard Roe, his heirs, executors and destroyed by fire. An article which a man
has not in his
possession but whicli he e.x-
"administr.-itors,of actions, and from all
pects to obtain, as by pur.-hasingin the mar-
"debts, contracts, agreements and demands ket,
cannot be the objectof a present sale, al-
though
"whatsoever, which against the said Richard
it may be the basis of a contract for a
"Roe I ever had, now have, or which I, my
future sale.
"executors or administrators, hereafter can or
No one can sell that to which he has self
him-
"
shall have, by reason of any matter, cause or
no title. As if the article be stolen, the
"
thing whatsoever, from any time hitherto to
"
the day of the date hereof. originalowner may reclaim it, although the
purchaser paid the thief full value, and had
"
whereof, I have hereunto
In witness set no
knowledge of the circumstances under which

"my hand and seal, this first day of May, the article was obtained. A good title may,
"A. D. 1S76.
" however, be obtained to money, and also
John Doe, [l.s.]
notes, checks and bills of exchange payable to
A release will be set aside when its tion
execu- bearer, which have been stolen,"by an cent
inno-
was procured by fraud, or it was the sult
re- third who
person takes them bona fide,
of accident or mistake. without knowledge that they have been stolen,
Sale of Personal Property. A sale is de-
fined and in the usual
"
course of business. {See

by Chancellor Kent to be "a contract for Caveat Emptor and Detiverv-)
the transfer of property from one person to Sale of real property. (See Deed.)
another for a valuable consideration; and Tender. If
"
a creditor for any reason fuses
re-
three things are requisiteto its validity,viz.: to receive the
the
amount justlydue him
thing sold, which is the objectof the con-
tract, from his debtor,the latter
may, at any time be-
fore
the
price,and the consent of the tracting
con- suit is brought, make
a lender of the sum
parties." The seller is termed the due, and therebystop interest and entitle him-
self
vendor, and the purchaser the vendee. to costs if a suit is subsequentlv brought.
If an article is exchanged for another the The tender should be of the exact sum due at
transaction is called a barter. If an article the time, and no condition or qualification
is voluntarilygiven to another without sideration,must
con- be insisted upon to which the creditor
it is a gift. can reasonablyobject.
Unless a contrary intention appears, it is A tender is vitiated by a demand for a ceipt
re-
presumed that a sale is to be completed at in /?"//,
and it is doubtful whether the
once " the article delivered and the price paid. debtor is entitled to demand a receipt for the
The partiesmay, however, agree for a future
sum tendered.
deliveryor a future payment. A tender should be made in lawful money.
The seventeenth section of the Statute of No foreigngold or silver coins are a legal
Frauds, so called,passed in the twenty-ninth tender in the United States.
year of Charles II., provides,that "no contract The gold coins of the United States are a
"
for the sale of any goods,wares and merchan- tender in all payments at their nominal value,
"dize for the price of ."10 sterlingor upwards, when below the standard
not weight,etc. If
328 .LAW
reduced below such standard,they are a legal should always be secured. Wills unskilfully
tender at a valuation in proportion to their ac-
tual made are often the source of protracted litiga'
weight. tion,and become a curse rather than a blessing
By the Act of Congress of Feb. 12, 1S73, to those whom the testator intended to serve.
the silver coins of the United States were
To take effect,wills must be executed with
made legaltender at their nominal value for the formalities required by law : and in this re-
a gard
any amount not exceeding five dollars in any the laws of the several States are not
one payment. This limit has recentlybeen uniform, some States require three witnesses,
increased, and several bills are now pending others only two, etc.
before Congress relatingto the subject. To show the necessityof attending to all
The minor coins of the United States are a the formalities required by law, it may be
legal tender at their nominal value for any stated, that if a testator after the execution of
amount not exceedingtwenty-five cents in any his will adds another provision by an inter- lineation
one payment. in his own handwriting, it has no
United States notes (greenbacks) are a legal effect whatever, unless made with the same
tender in payment of all debts, public and private,formalities requiredfor the will itself.
except duties on imports and interest on Any person of sound mind, not under
the public debt. twenty-one 3'ears of age, nor a married woman,
A tender made in other than lawful is competent to make a will devising both real
money
is not thereby vitiated,if the creditor object and personal estate. As to the capacity of
to it only upon some other ground, as that the persons under twenty-one years of age, and
sum tendered is not sufficient. married women in this regard, the laws of the
J
Where several distinct debts are due from ; several States are not uniform.
the debtor, as upon several promissory notes, A will takes effect at the death of the tes- I
a tender may be made of the amount due upon Itator, and may be revoked by him at pleasure
one. Iduring his life. A subsequent will is a revo-
While of a prior one, if it is so ' cation
the exact sum due should be tender-
expressed, or ed,
the offer of
largersum aa good if a different disposition is made
will make of the prop-
erty.
tender unless coupled with a demand for The burning,cancelling,tearing or ob- literating
change ; in which case, if objectedto upon that a will by the testator, or by another
ground, the tender will be vitiated. If,however, person in his presence and by his direction,
the creditor objectonly upon some other will also operate as a revocation. It is also
ground, as that the amount is not sufficient,a general rule,that marriage and the birth of
the demand for change does not vitiate. a child subsequent to the execution of a will,
To constitute a valid tender, the money must when no provision is made for such gency,
contin-
be actuallyproduced and offered, unless there operates as a revocation. If a single
"be an express or implied waiver thereof by woman makes a will and then marries, the will
Tthe creditor. is thereby revoked.
As before stated,the object of a tender is No person who is to take a beneficial est
inter-
to stop interest or damages and give the under a will should be a subscribingwitness,
'debtor a claim for costs in case a suit is after-
wards nor prudent for such a person
is it to draft it.
brought. It follows, that it is not a dis- advise stronglythe obtaining of the
While we
'Charge of the indebtedness, but rather an best professional assistance in all cases where
admission of it. It is, therefore, the duty of it is possible, nevertheless emergencies may
the debtor to be in readiness to the sum
arise where help cannot be had. For such
pay
"tendered upon demand, although it was refused cases, and such cases only,the following sug-
by the creditor when first offered. gestipns are given : Write out in clear and
A tender should be made in the presence of simple language the exact dispositionof property
"witnesses,and it is well to make a dum
memoran- desired. Call in three substantial and judi-
cious
of the circumstances attendingit. persons, and let the testator sign and
Warrauty. {Sec Cavca/ Emptor above, and seal the will in their presence, telling them
Enilorsctitent,under Promissorv" Note.) that it is his last will and testament, and questing
re-
Will, A will,or
"
testament, as it is some-
times
them to act as witnesses. Then let
called,is a declaration of a man's the witnesses, in the presence
tention
in- -of the testator,
w'ith regard to the dispositionof his and in the presence of each other, each sign
property after his death. The person making the following form, which should be written
the will is called the testator, and those taking underneath the signature of the testator, and
under it
legateesor devisees. on the same sheet of paper: "
"
A nuncupative will is a verbal declaration of Signed, sealed, published and declared by
a man's intentions with regard to the dispo-
sition
"
the testator as and for his last will and testa-
of his "
ment in who his
property, made before witnesses. our presence, at request,
In many States, wills of this kind have been "and in his and in the presence of
presence,
abolished and
altogether, in others they are
"
each other, have hereunto subscribed our
"
only good under peculiarcircumstances, as in names as witnesses."
case of soldiers and sailors. Following their names, the witnesses should
The making of a will is an important event write their placesof residence. It is believed
and the best legal assistance at command. that a will executed in the above described
LAWN LEEK 329
manner would take effect in nearly if not quite blooms in June, throwingout a multitude of
all the States. small white flowers.
LAWN. "
A and
linen more The
fabric,thinner varieties are: L. Augustifoliiim,luxi-
transparent than resembling foliuin, interinediuin,latifolhivi,
ordinarylinen and plaustre,
cambric. The thread for it is made as round prociitniciis, and thvinofolium,
as possible,and is not pressed so much as for LEECHES (How to use.)" Very often it
calicoes. The finest lawn is of French facture.
manu- is found almost impossible to get leeches to
The Irish is next to the French, and bite ; they will either refuse to bite at all,or
there are also Scotch and American lawns. will fasten anywhere but on the desired spot.
Lawn has the advantage that it will take and This is because they are not managed rightly.
hold delicate colors and shades of colors. A leech partakes, to
very some extent, of the nature
It conies in
piecesa yard wide, and should be of a fish that is, it lives in water," and
"
fore,
there-
shrunk before cutting. instead of holding them in a warm hand
LAXATIVES." Remedies which gently or dry towel, act in this way : First,wash
a
open the bowels, so that they are inclined to the place perfectlyclean, then
put the leeches
be loose,but no more. It is highlydesirable into a wine-glass and fill it with water; put a
that in all cases the medicines of the least piece of paper over it,turn the glass upside
power in this respect should be first employed down on the place where want them to fix,
you
when it is to the bowels cially, and
artifi- draw the
necessary open paper away ; the leeches being
and more powerful purgativesused only now in their native element,will settle instantly,
when these have failed. Sometimes, if the thereby saving a great amount of vexation and
food has been too concentrated, that is,if there loss of time. As soon as they have taken
has not been fair amount of indigestible
ter
mat- hold, place towel round the
a a glass to soak up
in it, the bowels are apt to become fined
con- the water, and remove it. In this way you get
; in such cases, the use of brown bread stead them
in- exactlywhere wish, either a'll'onone
you
of white bread will often suffice. Figs spot distributed a larger space,
or over by put-
ting
and prunes especiallyare excellent laxatives on only one or two at a time. If you quire
re-
Manna, tamarinds, and cassia are still better. one on a
very particular spot, for in-
stance,
But the most convenient for use castor- close to the eye, and have
are not a proper
oil,flour of sulphur, and magnesia, or its bonate.
car- leech-glass, put its tailfirst into a small, narrow
phial filled with water. Where they have to

LEAD." Lead is not a proper metal to be be used inside the mouth, nostrils,etc., it is
used in any vessel for receivingfood, it is so better to needleful of thread
pass a through
readilyacted on by the vegetable and mine the tail to hold by. It will not prevent them
ral acids, and the salts thus produced are If
biting. one should be swallowed, drink a
highly prejudicialto health, and even fatal little salt and water, which is poisonous to
to life itself. Water-tanks should never be them.
lined with lead, nor should the gutters of Leeches
always expensive, but with a are
houses from which the rain-water is used be little care
not be destroyed. When they need
made of it. Water that has been standing m off do not
they come dip them into salt; put
the pipes should not be used until the pipes them into a largejar of water, with an inch or
have been some time in use. of turf or
two garden soil ; change the water
LEAK (In lead pipe). If you cannot turn
every day for the first week, then
"
once a week
off the water and cannot wait for the plumber, will ise
sufficient; in this way they will clear
put some flat metal object, such as an axe themselves and recover. Any dead ones must
or hatchet blade behind the pipe,and hammer be removed, or they will spoil the water and
the pipe flat againstit. This, of course, can be
destroy the others.
done at any place between the source and the LEEK. This is a common plantof the onion "
leak, and does not necessitate waiting to tear tribe ; it is sometimes called flag-onion,from
awa)' any impediment that may surround the the large,flag-like leaves which 'ittlirows up
leak or working in an inconvenient place. If from its small, fine roots. Leeks are cultivated
the leak is up stairs at a part where the water in all respects like the onion, and have the ad-
vantage
stops running when water is turned on down
that they stand the severest winter.
stairs simply turn the water on at some faucet In the markets they are generally found tied in
down stairs till the plumber comes. (St^t:bunches, or one or two tied up with a small
Drainage and Water.)
bunch of parsley,being a quantity sufficient
LEAVEN. (See Yeast.) for a soup or stew. The whole plant is used
LEDUM. A species of low-growingever- greens,
in soups
"
and stews. Notwithstanding its unpleasant

making very pretty miniature plantsfor odor, it is ver\' wholesome, but re-quires
garden culture". They are perfectly hardy, and to be well boiled, that it not taint
may
requireno attention after starting, further than
the breath. The leeks in Au-
gust,
young appear
digginground the roots in the Spring and working and can be found the winter.
in a few spadefuls of manure.
throughout
In planting,
Boiled Leeks. Trim off the coarse leaves "
dig a hole about two feet in diameter, fill in from some leeks, cut them into equal
with young
loam, and set the plant carefullyin the
lengths,tie them up in small bunches, and boil
centre, treading the soil closely around it so
them twenty to twenty-five minutes in plentyof
that it may be firmlyestablished. The ledum
water which has been previously salted and
LEUCORRHCEA LIBRARY 331
it is the blossoms and

table Examine
with the subscriptionbook, and
the test it,as
put on
p ink, would other article ; even tell the

petalsof the kind^,
rose (any
sage, turtium,
nas- you any
periwinkle,lady's slipper,marsh-mal- low, agent to call again,and meantime seek advice.
or wild chicory; these are not removed, Never buy a book solelybecause of a great name
but are cut up and eaten with the lettuce. In on the title-page. One or two of our most
a regular dinner, lettuce should be served im- famous

mediately authors have of late sold their names
after the roast. to books which they did not write, and which
Ste-wed Lettuce. Strip off the outer leaves
" they should be ashamed of if they had written.
and cut its stalks wash the remaining It is a common trick in subscription books to
away ;
leaves very carefully, and throw them into water spread out the matter by means of large type,
with a little salt in it. Boil them twenty to wide spaces between the Hues, and thick, pulpy
thirtyminutes, or until quite tender, then lift paper ; so that you pay four or five dollars for
them out and press the water thoroughly from what should have been put into a dollar-and-
them little,and heat them a-half book.
them ; chop a
in a clean sauce-pan with a seasoning of Always get good paper and print if you can;
and salt, and a small slice of ter
but- the latter is economical because it saves the eyes,
pepper
add little flour and stir them and both will make the book worth re-binding
; then a
well ; add a teacupful of broth or some

next about day. But so long as you are obliged to
gravy, boil them quicklyuntil they are tolerably refrain from buying any book that you would
dry, and stir in a little pale vinegar or lemon like, never indulgein expensive bindings.
juice. Serve as hot as possible. Dictionaries and cyclopaedias should have
LEUCORRHCEA, [Sfi: Whites, under strong leather bindings ; but for all other books
Menstruation.] the ordinary cloth is good enough. Do not
LEVERET?. (.96VRabbit.) bind up sets of magazines. The binding ot
LIBRARY Every home should contain a each volume would pay for a new book ; any
collection of books, fiowever small; and they valuable series of articles is pretty sure to be
should be accumulated on some definite plan, collected in a volume by itself;and not one in
however limited. The privilegeof using a a hundred of those who imagine they will re- read
publiclibraryis generally valuable ; but some their monthlies ever does so. Send your
books must be owned, and be constantlywith- in old magazines to the hospitalsand the mission- aries,
reach, or no real satisfaction can be had and save the shelf-room and the binding
from them. Of this character are dias,
cyclope- pricefor fresher books.
histories,standard poets, and discursive The bottom book in every librarymust be a
essays. Ordinary novels, satires, and other dictionary. But it is by no means necessary to
ephemeral books may be drawn from the cir-
culating
get an unabridged ; the octavo size will answer
library,finished up in an evening or every ordinary purpose, and being easier to
two, and returned. handle will be consulted much oftener. Yet
There are innurnf rable families who never the quarto editions have, in addition to the
dream of
buying any book but school-books dictionary proper, much matter which tends
and Christmas gifts. Every one who can ford to obviate the need of other books
af- of reference.
anything at all beyond the necessaries of There is now no important difference between
life should set aside a definite yearly sum for Webster and Worcester.
books, and should form the habit of frequently An American who can have but one paedia
cyclo-
dropping into a book-store to see what there should buy one prepared in America.
may be that would interest him. An excellent The chief of these is the American (i6 vols.,
way to cultivate a habit of reading in a child is $80). Johnson's ranks next (4 vols.,$43) ; and
to give him, for his own, every book of your there will soon be a smaller one, confined to
selection which he will read through. And the requirements of the average reader, and
living among good books at home is as im-
portant
omitting the things which scholars alone can
as going to school. understand, issued by Henry Holt " Co., for
We disclaim any intention, in this article,of $10. A cyclopaediais equivalent to a large
instructinglearned or
"
bookish "
people; but number of books of reference.

we hope to throw out a few hints which will Next get an atlas. One of the better sort
be valuable to the vast number who come
wel- of school atlases answers all general
may purposes.
guidance regarding what to read. Then a historyof your native land. There is
Any one who can look forward to spending but one short historyof the United States, for
within books, folks,that has the approval of scholars.
a
year or two over, say, $150 in grown
will find it well to consult Putnam's "
Best This edited by Freeman,
is Doyle's ($1.40), the
Reading" (15th edition). It contains much English historian. Of the longer histories, the
valuable information, though there is room for choice is between Bancroft (new ed., 6 vols.,
dissent from of its critical
some estimates. $13.50) and Bryant's,still (1877) incomplete.
In the matter of
subscription books, some For an outline of the world's history,
Freeman's
people buy any one that is
brought to the door, General ($1.50) is incomparably the
Sketch
if the agent is persistentenough ; others refuse best. Green's Short History of the English Peo-
ple
utterlyto look at one. As Andrew Fairservice ($1.75)is not only the best short book on the
said of the Campbells, There's baith gude and written
subject,but one of the best books ever
"
"
bad o' subscription books, like other books. Empire
on any subject. Bryce'sHoly Roman
LIBRARY
332 of Painting, $6.50.
7;7/T"f/" r.rammar
is Legendary Art. "3-2S- ^'^."^- y^^^JT^
s,i iJ/r^ 7ameson's
of the first excellence
(U) a work very
Sally generalhistory of a
Europe from the
Lectures, 8..5C.
beginning of the Christian era. Travels, Ghocra^hv^tc,

^'P^
analysis and summary of
thê Africa-7.""V htera f^*^^^""^^ Summary 85.
For an
natfve Taine ^ is confessedly bles, A"'''^T''^%"!^'i/%'i S2-5"- Across America and Asia.
ture of our tongue A'ane.MarMam.Ai"^-P-''"f^f'J^^ Brazil" î-"^-
China, and
J^^P^; ",^L^.",rf;,"_^,
^'^Vê:ria\rytv'oû?"ô"t"1hJulftu.e S2.50. Tayh'-S l.d^..
"v, 85- "?'"" "^-5":''ptf
7V:"r"",
"",!!,
i^- China
nV/Za""'^
'^â
Middle
J2.50.
Kingdom, "
popu'laVph/siolJgy
Dalton's ($.50 : .
Huxley Canada-
above. Egypt, A""'t;i"t,.
44. r"y("-, as
^^^
The
ând-
Sea" ", =0.
S 50) Milners ($8); and a botany: Grays iw^^fcy-^^-'B^^^f^^^^^^

-^Pumpelly. S2.50 A''"""'4"l=;]^,r
Cx.7S
S\vit2erland-
^.:r.l=8'^7^5^"*"^"rk'e7-c-^
($3 to 56). .
^'Lonomy-AT^...,,:*
"n'^'c, JLt
'foffj-st'' A
Let us recapitulate
" or 63 5
85- Botany-Gâj-, Si:3" ^^,^_
ogy_5/^""^. Philosophy S2 5
i$"o to Jiz-oo English
Litera- gf'^
Chemistry-""-t^.Chemical ^
Dictionary S7-5"
Cyclopaedia....
1000
" 80.00
tSre 82.50 to
""
6""
!/l".
Chemistry Lie^83_'^SS'- School
""' Common
Atlas 1-50 25.00 Physiology .. ""

i-So
85. Geography-7"./'"^'"".D'Cty.8-=-
^ Health-^-oM-
U. S. History... 1.4" 20.00
Natural History. 1.5"
.,
ô" Series, Geo bgy-i?a"^^ ^r4S Infant Diet. 75 c,
350 of. 82-
General History, 1-5"
,.5oBoUny 1-30
" enrnr! Maintenance
Natura
-"'S',,,"i
History"
History -W'VKcr-,
English History, 1.75 , 75 Shakespeare ....

.50 3"""
Mfneralogy-i?^""^'^-
Manua,
82^ "
^
Holy Roman
Household Book
''""" The of Nature,
Gallery 88. """";,";,
getgraphy-/"/a'-Â,
Empire 3"" 3.00
of Poetry 300 -G^no/, ed by j;*'iS."%
Pf"'V,!';
,5", ab^.d'ged,
8r.50.
S34-45 JI98-25 ^:;.^^?l^ôggJf

.^-isîr^St?;;
Here we have the essentialsof a library at
about
^^^P:Sr7^"^:;'.'50."
rre=^). Tenney. 82.
prfce
varyingfrom a Uttle over $30 to
r- -r7roo'ir''SFry''n;-
a
" "fn^
^'We proceed now
to books the choice of
regiSil^^M^si^fr';^rti:e
which will be^determined
by md.v.dual tastes,
most of the authors' others with ?"P'^s
^^j " afford
f?^r
the use of the reader who wishes
to pand
ex-
ing library..For
bghtread.ng ,n variety,
^.^
brary" his 1 we add lists of the best

f";
books a wide choice
Half
of
Hours
s"^'";'""LRp/t
with Authors
Best Authors (4
u or 6 vols.),or
^^,^ ^^
Fn^lrious. departments. Regardmg prices,
IMghf^
Hints in
what said the is in
observe
nlease
Soductory this volume.
Standard works
to
Iffirt^nn editions
give their prices. MS^P?jê^trj"î2S''^^
and poetry exist in many so
tiiwehaveno't att/mpted 7-Aaf*^"^,

to
wick. Our Mutual Friend.
r
_^^__
Reference. ... - Fair, Henry Esmond i!t,to.rLas"Ja^soP^^^^ g.,^

It?
Men of the Time, S6 ^^l"^^^^^"'Zilt^^ What
Marner,
will He
Daniel
do with
Peronda.
^"Z^Lj^,:,
.tt.7","^.r", Scarlet Letter,
j^^^^ôcker,
vtJrro/wafeBeld.
S:?/.Sa,
^LthBooU- Auer,a.H.
the Heights Village Stories

On j^,^, Alexander, A^der-
.,", Improvisatore,
^
Lorna
i,'Jo"e.
A/a^; f '^^^;^'^ ^/"^ ij
Bronte.
'" ^
General Literature. i?"Mish Princess of Thule. -Sferi,,^-^^ Q.rt""/", Don
"?^-ctllcal
.
B.... Handbook of UnWersa, Literature.

Jane Eyre. ^fri.C/".W", Schoen-
^SuY^^'pf-'^jrottia
(ûixote. "''-*,f'^"";^^feS Noblesse Oblige
"V/te
berg Cotta Family. Jhss ^'i'T"'^ "^. j"hn Halifax. Cur-

j7-5o. T:ci
eramre "2 50 r"." Laun. French Literature,
Coltins,Woman
Whue.
^f^j.^'g^^^j^-'crusoe. i?.W.. in
Uc
8.0.
SpanishLiterature, Potiphar Papers.
lis. ''"'["
'^", Spring. Dumas. Miss
".., ^^^^^^^^
Coningsby Lo'âir ""=.A^"Xa,,"-C/,a/Wa",
/""""/'".
Edgeworth.Mrs.^",^'?'^'l\{t[r^Z
Aslauga's Knight, il/".
/^,//rf""^, "/"'
''"'7"":;v",u^'"'Merster
-^^ Far from the
Mad-
Caskell. Gorf/"-.Wilhdm Me^Kr.War^. Conclusion.
Philosophy Phiôs_pJ,^tpj^5^p^y,
H.Story
"6.^J-^. ding Crowd.
of
^'"'"'/'';^:' f Les Misera"es. H. James.
RatioLlism. Hughes. Tom Brown.
//"^^.^." g^^^^,_ps. A.mbaU. AUss
f vo1;''i';M?4rHistory''-ôf "4. ^'"""'"".
^
ya".,The American Mr^ J'''"^. Robinson.

nSory
""' ^ of
FreTThought(orthodox), S2. Kavanagh. A^""". ""rs^/Jôe ^^^^ .
History Politics. and

A7"f^/"'J', Hypatia. i."'r'"f,'" poiiu.jl/"..-/;".71/"'--
A"cient-//.r."/^"M"rl""G?e=*ce-B"^/" l'8';*cJi; Maloonald. Miss ^""'""^'.^'"^^lo^lah. Mitchell. Rev-
rfist Easy. Mayo. J-a'oo'a gu.
S,n,V,. Student's Anc. ^-^^^l^^J^Z.
Rome
k": CMon. rvat
7r\L
Midsh pman
Bachelor. '^pjJ^^ZtbZx.
y
Roe.
,
$2.50 Smitli-s
Student
;
{2. ^w,"""
f ^'l^^Hallam.
s, o f Mrs. Parr a
"6 (Student's =d., 82) /lr"".W, S3,

^ ^,"'%7o (Student'sfhant.
;
Chronicles of
Carhngford.J^^
Chiefs,
^ Liule Lady.
I5.25 (condensed,8^.50). England-//""'^. hfiss Porter. Scottish

87^5 ^^^^^^^ 'S::rles ^"'"(^^"i.; 'neuter. In the t "
Id., Froude. S-S-

63). t^^, *
^J^^^'^^^^
history,
* For "
Keade. ^fJ''^:^'-^-^^J^;:oJ. Kich-
a short
Year Rieharfson. C anssa n
"
gwrj-^ Sa""/,
and Macaulay connect "
Germany-5,-,"r, 13-
get Green's, or
Freeman s Thompson
mnson 8.
8t_ J y. ,^^. /^r. Titan. -JÎ'^^'chailes
-S^"'';"^""/ Auchester. 5"""",
I,, also in Brycc. Ho y R^^-^^X^'./now"^ publishing).;1/,Vj

S""'"'/AMiss^ f"//'"if;"""
Humphry Clinker ^l/rj.
"2. Freeman s, 81- rrance
i^, " N
royrsc, by vari-
Frank
5."rrf/"'"', Fairleigh. g^^PCorinne. Sterne
f"'j'f-
%nth.Student's.S2. ^^'"nani"^" e/cellent Spofford.
1^^='='"='"^, ^/'"'. -^^
^-^ ; f p^,;,. 7^"". Amber Gods. "
Shandy. Jl/;-^-S"'^,i"'-.My^'= i,ff_-Jules

ous authors, historian,^ .^ Tristram Bayard
edited by the great Anthony
^
g^.J^
Trolôp^.^
collection "f
J 'êtch
.--"ii'^' United Phoeus. To^lor.
E-'-qS^"'''''.'^-''
and histories of
the
Te^Thoiand Year. 7^".
it?::tn^.q,efd;"n..^d,.,. (rA/Zô-. ^ff" J''"'^'-

a
^rir^^'ofLi'Ce;t*y';8i'5o-"ôl^cafEco"o,ny,8a.5oto84 standard poets are

poHTRV.
issued in numerous
,..",
editions. One
The
C/.-""^ Handbook, 83.=5;
"5 . I"ly S^
T..-ne. Lectures,
LICHENS LIGHTNING 333
of the most compact Is Appletons' Works of the British addition to other foods,since it yieldsan agree-
able
PoeL;, revised ed.. brought down d;ite (3 vols., 8vo. $15)- flavor,and when
to
both IJritish and Ameri-
can,
prepared with hot water
The best collections of short poems,
are Dana's Household Book of Poetry, Bryant's Li- brary and properlyflavored,gives a degree of ex-
Poetry and Song (new
of ed.), Kendrick's Poetical liilaration which may be useful to the feeble,
Favorites, Bir/on's Great Book of Poetry, ly/iitUer's Three and
and is as useful to the healthy as tea
Centuries of Song, and Saunders's Sacred Poets.
The poets most desirable to have in separate volumes are coffee." Its proper position in dietetics is
the following : British Shakespeare, Byron, Burns, Tennyson,
"
somewhat more than that of a meat-fla-
Shelley, Moore, Mrs. Browning. Robert Browning (any vol-
ume
American vorer, but all that is required for nutrition
except Sordello), Wordsworth, and Keats. "
Longfellow, Whittier, Lowell, Holmes, Stedman. should be added to it. Thus, in the prepara-
tion
In humorous poetry Aytoun, Bon Gaultier Ballads. Barham,
of ordinary soup and beef-tea, the extract
Ingoldsby Legends. Cah'erUy. Fly Leaves. Cilberi, B.ab Bal- lads,
Harte. Poems. Hood, Poems. Lowell, Biglow Papers. may be added to the flavor ; or it may
increase
Saxe, Poems, Smilh, Rejected Addresses. Jones, Vers de be mixed with of egg, gelatine,
white bread, and
Society.
Miscellaneous. other cooked farinaceous substances. If,how-
ever,
principallyself-made, emi- a principalarticle of
SntiUs's works, lives of men, nent it be relied upon as
in industry and invention, 8 vols..Si. 50 each, can be had
selections from his writings,
food for the sick, it will prove a broken reed,
separately. Carlyle. Antholo.gy,
#2.50. Milton, Anthology, from his prose writings, $2.50. except to those extremely feeble persons who
Book of Golden Deeds, BosiveWs Life of Johnson, best
gi.25.
condensation tarch's
Plu-
can take very little food, and are favorablyin-
fluenced
edition practicaluse,
for by Jones, S2. 50.
Lives, h.andiest edition by Clough, Boston, _ivol.,S4- by slightcauses.
Modern British Essayists Maeaulay, Carlyle, Allison, Jef-
" frey, To Make. The extract as sold in the shops "
Sydney Smith, Mackintosh, Wilson, Talfaurd, and and the following re-
is rather expensive, by ceipt
Stephen, 8 vols., $2 each. ArjtoUCs Essays in Criticism, S2.
MiWs Dissertations and Discussions, 5 vols.,and Autobiogra-
phy, (which is Professor Liebig'sown) it can
I vol.,S2.50 each. Lantb, Essays of Elia, St.75- Lozvell,4 be made at home with little trouble and at a
vols, of essays, S2 each. Spencer [Herbert), 3 vols, of essays,
On Education, $1.25. Ruskin's'XrVLtt slight cost : Tai:e :-A pound of good lean beef
$2 to $2-50 each: and,
"
and Beautiful, $1.25. (rumpsteak is best for the purpose), from which
LICHENS. "
Lichens form a remarkable all the skin and
possiblybe separ-
ated fat that can
class of plants that live in the most barren Chop it up

from it has been cut
away.
Situations in the most northern parts of tlie small like sausage-meat ; then mix it thoroughly
world, growing even on bare rocks and under with an exact pint of cold water, and place it
circumstances where nature refuses any scription
de- near the fire so that 'itwill heat very slowly;
of corn. They have no roots, but here
ad- give it an occasional stir. It may stand two or
by a kind of claws, and are nourished by three hours before it is allowed to simmer, and
absorptionfrom the atmosphere. require at the utmost The but Lichen
fifteen then will
Islandicus is the "
Iceland Moss "
of
gentleboiling. Salt should be added
merce,
com- minutes of
and is so named from existingin vast when the boilingfirst commences, and for
abundance on the northern coast of Iceland, invalids this,in general,is the only seasoning
where other vegetable is to be seen. withstanding
Not- required. When the extract is thus far pre-
no pared
its mode of growth, it is an extremely it may be poured from the meat into a
nutritious substance, and with the Ice- landersbowl, and allowed to stand until any particles
constitutes a very important article of of fat it may show on the surface can be skimmed
food, and is prepared in a varietyof ways. It off entirely, and the sediment has sul"
is thought to have some tonic power, and to sided and left the soup quite clear ; then pour
have other qualities which commend it, espe-
cially off gently,heat in a sauce-pan, and serve at
to convalescents ; and for this reason it once.
enters to some extent into cookery throughout To mingle vegetable diet in its best form
the world. It should be made into a mange
blanc- with thisextract, boil down the kind of table
vege-
and eaten with milk and sugar. desired, sliced or cut up small,in a very
LIBBIG'S EXTRACT By
OF MEAT." moderate quantityof water, until its juicesare
this
rigidanalysisand very careful e.xperiments well drawn out ; then strain off the liquidfrom
extract has been degraded from a very high it by slightpressure, and when it has become
positionin the scale of nutritive substances to cold, pour it on the chopped meat, as directed
a pointwhere it can scarcelybe claimed for it above, instead of water. Several different
that it is a food at all. Professor Liebig,him-
self, kinds of vegetablescan be mixed togetherand
acknowledged shortlybefore his death that cooked in this way ; the water must boil before
"
"
it is not nutriment in the ordinary sense ; they are added to it.
and Dr. Edward Smith says, in his book on LIGATURE." A thread or cord tiedtightly
Foods :
"
What is necessary to render this ex-
tract round a severed artery to stop the bleeding.
as valuable as the meat itself,for the pur-
poses Stout silk or pack-thread is best for the pur-
pose
of nutrition,is to restore the substances and itshould be tied around the end nearest
which were rejectedin the process of making, the heart. It should be employed only when
and those have been shown to be almost alent pressure
equiv- and cold have failed to arrest the
to the whole meat. There is but little hemorrhage, and when surgicaladvice cannot
left in the extract to nourish the body, and the be had at once. (JSeeBleeding.)
elements which it reallypossesses are salts, LIGHTNING, Stroke of." If a person be
which may be obtained otherwise at an finitely
in- struck by lightningthere is hope of resuscitation
smaller cost, and the flavor of meat, unless the body "is scorched and blackened.
which disguises the real poverty of the sub- Throw of cold water
pailfuls on the head and
Stance." At the same time "
it is a valuable body, apply strong mustard poultices to the
334 LIGHTNING-ROD LIME
stomach, and rub the whole body brisklywith species are : L. candi-
The most desirable "
flannel cloths. Try inflation of the lungs as garden flowers,of great

dum, one of the oldest
directed in the case of the apparentlydrowned. beauty and fragrance,and too well known to
Do not desist from rubbing when the patient need description; there is a pretty varietywith
exhibits signs of life,but keep on until the cir- striped leaves, L. perigrumiuin, is somewhat
culation
is thoroughly restored. As soon as similar to the last but is botanically distinct.
he can swallow, give a cup of coffee or some L. bulbiferuiiiis the common orange lily; L.
other stimulant. Canadcnse is one of the finest of the native
Inthunder-storms, the doors and windows variety; it has lightorange and yellow droof"
should be closed,and all currents of air through ing flowers, and throws up a stalk,sometimes
the room stopped as far as possible. The five feet in height,having as many as twenty
safest position in a room is the centre ; a flowers. L. Philadelphium is commonly called
feather-bed placed here will add to its security. the Blackberry Lily; it has deep red flowers,
LIGHTNING-ROD." Lightning-rodsshould spotted with black. L. Monadelphiiin is sometimes
be sunk in the earth at least six feet at the called the Circassian Lily,from its native
bottom, and the tops should be well pointed. country; it has drooping, yellovz-spotted ers.
flow-
Each rod will then afford certain protection to L. Martagon is a
very ornamental variety,
a circle around it whose diameter equals the with white and purple flowers ; the soil should
height of the rod above the highest chimney ; be rather sandy. L. Cha/cedonicum is the
but it protects no farther than this extent. As Scarlet Martagon, one of the most highly-
usuallyplaced,lightning-rodsare a very slight colored species. L. Superbum is the finest
protection to a building,especiallyif it be in native species; flowers drooping, orange dish,
red-
an elevated and exposed situation. The best with numerous spots.
material for a lightning-rodis copper, which The Japan Lilies are, perhaps, the finest
should be tipped with some bright polished of the family,and are as hardy and easy of cultivation
metal ; the glass holders, which are supposed as the native species. The treatment
to act as insulators," are not
"
considered by is the same, except that the soil must not be
Professor Henry to be of much importance, made too rich with manure, as it tends to rot
and they seriouslyincrease the cost. the bulbs. L. Longijlorum is a very beautiful
LILAC. There
" are about twenty varieties species ; flowers pure white, very long,and
of the lilac,all of which are pretty and flourish fragrant. It blooms in July, and requires a
in any garden soil under circumstances in which slight protectionduring the winter. L. Exi-
other shrubs would dwindle and die. The com-
mon iniitm is another lovelyvarietyresembling L.
lilac is the largestof the species and one longijlorum,but the flowers are still larger and
of the most beautiful of our spring-floweringtheir color is of a satin whiteness. L. Japoni-
ornamental shrubs. The white varietyis less cutn is a variety with large,white, bell-shaped
common than the purple,and is not so sick- flowers, and very desirable for either parloror
ishlysweet. The Persian and Chinese lilacs are out-door culture.
smaller and better adapted for a small garden. The Lily oj the Valley grows from large
The former is a small tree of graceful habit, roots, which partake of the nature of tubers.
and its flowers are of a lighter lilac color. The care, will bloom
It requires no year after year,
latter is especiallydesirable ; the flowers are in the same bed, and is perfectlyhardy, requiring
much darker than the other varieties,and its no protectionin the coldest winter. There
foliage is of a dark, glossy green, very rich. is no bulb that flourishes so perfectlyunder
All these shrubs are perfectlyhardy, and are neglect,and no flower more perfectin form and
usuallygrown without any care ; yet if pruned fragrance. It will grow anywhere, but flourishes
and manured their beauty will be much creased.
in- best in sandy out-of-the-waycorners,
where the soil is moist and rich. Plant in the
LILY. " The lilyis
large family of orna-
amental late Autumn. It flowers in May and produces
bulbs, most of which are hardy, and in-
dispensable
red berries in September.
in flower garden. The LIME. A small varietyof lemon, more acid
every "
plants will grow in any garden soil,but a little and cooling than the ordinary. Most of the
attention will be repaid by greater luxuriance citric acid of commerce is prepared from it.
and more abundant bloom. The proper soil is The green fruit is excellent for preserving,
a compost of one part loam, one part peat, one but is seldom found here. As a substitute for
part sand, and one part leaf mould. Dig a lemons its flavor is not agreeable to body.
every-
hole about two feet deep, and fill in with the
The be planted from
bulbs
should Lime Juice is antisepticin scurvy ; dose
compost. an
three to five deep, according to size ;

inches from one totwo tablespoonfuls,with sugar, two
autumn is the best time for planting. The soil or three times a day.
should be frequently enriched, as the lilyis a LIMEi. "
A mineral used in mortar, in white-
washing,
gross feeder, and will bear a large amount of and as a manure, disinfectant, etc.
manure, showing the effect in the increased In its originalform quick-lime,and

it is called
size of stem and leaves and greater abundance is highly caustic. Before using it is slaked;
of blossoms. During the winter the bulbs that is, caused to go to piecesby adding water
should be protected by a covering of coarse and leaving itin the open air. It is slaked when
manure which may be dug in in the Spring. more water can be added without causing it to
LIME-WATER LIQUEURS 335
smoke. Slaked lime can be had at gas-works, ounce. Melt them together,stirring all the
or where building is being carried on.
time. This is good for burns, scalds, or any
LIME-WATER." Cover the bottom of a
excoriated surface.
large bottle two or three inches LINSEED." The seeds of the flax-plant.
deep with slaked lime. Fill up with ^ They contain a good deal of oil which may be
clear water. It will not Decome too readily obtained by e.xpression; the amount
strong. After well shaking, and depends upon the method adopted, and varies
allowing itto settle,itwill be ready frorn eighteento
twenty-seven per cent. Linseed
for use. The bottle shown in the oil is especially remarkable for drying rapidly
cut is very convenient. By blow-
ing when applied to the surface of any body exposed
through the glass tube a, the to the air, and thus forming a hard
is forced through 6, with-
out transparent varnish. This
water
property of dryinc
disturbing the lime ing
remain- quickly is much increased by previously boil-
ing
in the bottom. Refill with the oil,either alone or with some
tion
prepara-
water until the lime disappears. of lead.
LUTEN. "
In choosing linen, e-xamine the The cake left after the expression of the oil
threads, and select those which are even and is known as oil-cake and forms an excellent
close. A raw linen with uneven threads does food for cattle. When powdered, it is common-
ly
not wear well. Also choose that which is sold as linseed-mcal, which is much used for
fectly
per-
white ; if linen is not white at first it will poulticesand for other purposes. The linseed-
never become so afterwards. Fine linens meal, however, directed to be used in medicine,
answer better than coarse ones, provided they is merely the linseed powdered; hence, it con-
tains
not unsuitable for the for which the oil which is not
are purpose present in ordinary
they are destined. The wide linens are not meal.
thought so strong and well made as those of Linseed-tea is made by puttinga quarter of
narrow width, but the latter will not cut to the an ounce of linseed in a quart of "boiling
water.
same advantage as the wider ones. Much Steep hours, and
two then strain.
that is called linen in the shops is half LINSEY-WOOLSEY. "
A cheap fabric
cotton, and does not wear so well as the cotton made of linen for and wool for woof,
warp,
alone cheap linens usually of this kind. generally one blue and the other
; are
white,or
To discover which all linen take mixed with red. It used
are a was more formerly
sample home, wash it and ravel it. If this be than now, but is still very
serviceable stuff for
the of the lot will probably be children's dresses in winter.. Shrink
food
f it is not
rest
convenient to do this,draw a thread

so.
it in hot
common
water before cutting.

each way, and if both appear equallystrong, LIPS, Chapped. {See Chapped-Hands.)
it is probablyall linen. Linen comes of various LIQUEURS. These are intermediate
"
tween
be-
widths, from three-quartersof a yard to two spiritsand the foreign sweet
common
and a half yards. It should be put into clean distilled mixed

spirit, with certain flavoring
water and boiled, and ironed, before it is cut. matters, such as pine apple,peach kernels,etc.
LING. The ling is in season
" from Novem-
ber Below are given descriptionsof the principal
ones, with recipes for such as can be conve-
niently
made at home.
Some not given here can be
occasionally tained
ob-
from a few special dealers,but'the list
is believed to contain not only all that are
to March, but is seldom very plentifulin "
standard,"but about all that the best dealers
the markets. Usual weight about six pounds. think it worth while to keep regularlyin stock.
Prepare, cook, and cod.
serve same as
Liqueurs are taken after coffee,'frequently
A term
LINIMENT. appliedto an oilyor
"
mixed together,and sometimes added to bran-

dy.
other stimulatingapplicationfor external use. One small glass of liqueur is sufficiently
Camphorated oil,an excellent antispasmodic agreeable,but a largerquantityis cloying,and
liniment,to be used in obstinate rheumatism, frequentlydisturbs digestion. The habit of
etc., is made by rubbing an ounce of camphor drinking liqueursduringthe day, which is not
with two ounces of Florence oil in a mortar till uncommon in France, especially
the
among women,
camphor is entirelydissolved. is excessivelyinjurious, as the spiritused in
Volatile Liniment. Take of Florence oil an their manufacture
"
is usuallyof inferior quality.

ounce, and spiritsof hartshorn half an ounce ; All liqueurs improve
vastly with age, and
shake them well together. This liniment made they are not usuallygood for several months
with equal parts of the oil and hartshorn will after their manufacture.
be more effective when the skin of the patient Anisette. This is of sweetened
"
composed
can stand it. In inflammatory
quinsy,moisten spirit flavored with aniseed and coriander.
a flannel cloth in this liniment and apply it to Bordeaux is famous for the manufacture of
the throat, renewing every four five hours this
or ; liqueur,which is very popular in France,
it rarelyfails to afford relief. It is also excel-
lent the best being made by Marie Brissart.
for inflammation or tension of any kind. Benedictine. " Made by a community of
Wftite Liniment. Take of olive oil, one Benedictine monks from
"
fragrantherbs. The
pint; spermaceti,three ounces ; white wax, one recipeis unknown. It is believed to promote
336 LIQUEURS LIVER
digestion.It comes in odd-lookingsquat black rinds of 12 ; lemons, peelof 5 ; sugar-candy,-

3
bottles that set off ornamental glassquiteef-
fectively.
lbs ; gin,i gall.
Steep all the ingredientstogetherfor four
Black Currant Liqueur." The skins only days and nights, well each day ; filterit
stirring
of the black currants should be used ; the pulp clear,and bottle it.
should be squeezed out from the currants, one TiZ^t'.--English
IL gin,i qt ; bitter almonds,
by one, between the fingerand thumb. Steep 2 oz. ; white sugar-candy,6 oz.
a pintof the skins in a
quart of rectified spirit Mix the ingredientsand let them stand a
for a fortnight in a warm place; then strain the then strain it,and itwill be
fortnight
; for ready
liqueurfrom the skins,and add to it a pound use in another fortnight.
and a half of
sugar. Noyeau. I. Ta/ee:-Bhter almonds, blanched"
Creme de Girofle." Add fortydrops of oil and pounded, 2 lbs ; brandy,i gall; white
of cloves to a quart of spiritsof wine and a quart sugar-candy,2 lbs ; mace, J oz ; one grated
of syrup, with a littlered coloring This
matter. nutmeg.
liqueuris said to be beneficial to singerssuf- fering Mix togetherthoroughly; stir up well every
under relaxation of the throat. day for twelve days,and then leave it for six
Creme de Noyeau. Taî; :-Soit water, 2 weeks, when
" it may be bottled. It must be
quarts; loaf sugar, 2 lbs; brandy or i kept at least five months
rum, before it is ready for
gal; milk, iKpts; lemons, peel of 5; bitter use.
almonds, }4 lb. II. Take .--Sweet almonds, { lb ; bitter almonds,
Boil the in the water, and add the
sugar i lb ; loaf sugar, I lb ; English gin,i
brandyor rum ; then add the milk (boiled), the qt.
lemon peel and the bitter almonds (blanchedand
,
Blanch the almonds and cut them small before
bruised).Let the ingredients stand together adding them, with the sugar, to the gin.
five days, stirring well each day; then filter Keep them in a warm place; stir up frequent-
ly
throughvery fine linen,and bottle it. It may during a fortnight ; then strain and filter
be drunk in a month, but improvesby
keeping.into bottles.
Creme de The is made in France, flavored Orange Iiiqueur. Ta ie :-'Brzndy, 1 qt ; lump
with tea, and put ^ of a stick ; one orange.
up in bottles covered with sugar, 5 lbs ; vanilla,
gay-coloredsilk,on which are pasted paper Put the brandy into a wide-mouthed glass
pictures of Chinese scenes. The effect is quite jar ; add the sugar (reducedto powder),and
ornamental to the dinner-table. the vanilla ; stir till the sugar is all melted.
Creme de Vanille." Spirit and vored
fla- Then put in one fine, smooth, unspotted
syrup
and colored with the tincture and the jarclosely, and set it
pod of orange, whole; cover
vanilla. aside in a warm place. This liqueur should
Chartreuse." This liqueur, of which there stand two or three months, so as to be well impregnated
are two varieties, the white and the green, was with the perfume of the orange.
originally prepared from a secret recipeby the Raspberry Liqueur. Allow three pints of "
monks of Chartreuse,in France. In 1809 its raspberries to a quart of spirit, and let them
manufacture by the monks was prohibitedby the stand a fortnight in a warm place; then strain
Pope,and the liqueurs now sold under the name the liqueur, and add to it a pound and a half of
of Chartreuse are imitations of the original.loaf sugar.
The flavoris aromatic,and the
liqueurhas'done Ratafia. Take :-Vt^c\\ and apricotkernels,
"
good service in many

cases of 2 oz
dyspepsia. ; brandy,I qt ; white sugar-candy,I lb;
Curagoa. "
This, which
is one of the most cold water, i teacupful.
popular of the liqueurs,
is made bv maceratino- Blanch the kernels, bruise them, and put
orange-peelwith a little cinnamon and a fe\v them into a bottle ; pour on the brandy,and
cloves in sweetened brandy. Two varieties let them stand a month ; then strain it off;add
e.\-ist
in commerce, the white and the red, the the sugar, dissolved cup of cold water
in a ;
latter being simply colored. For directions filter,
and bottle for use. The leaves of peaches
for making at home, j-cv Curacoa. and nectarines, plucked in the springand dis-
tilled,
Eau de Vie de Dantzic" One quart of spir- are an excellent substitute for ratafia in
its
of wine, twelve drops of oil of aniseed, si.x puddings.
drops of oil of cinnamon, three drops of oil of LIVER." The liver of the calf is better than
roses, eight drops of oil of citron. Mix the any other, not exceptinggoose liver,or
even
above with a quart of syrup, filter,

mix with the pate de fois. Lamb's liver is also better fla-
vored,
liqueursome fine bits of gold leaf,and bottle. more tender, and less dry than that of
select that which
Kirschwasser. This is a spirituous
"
liqueur,the sheep. In choosing liver,

made of black cherries, bruised and fermented, presents a clear, bright,yellowish-red color,
the stones of the cherries are bruised with that which is of a clear,dark color is
the though
fruit, and used to give additional flavor. The good ; yieldingeasilyunder the pressure of
fermented liquoris afterwards distilled. the fingeris a sure sign of tenderness. Those
Kuemmel. This is a favorite Russian which present dark, "sedgy" streaks,sandy
"
ueur.
liq-
It consists of sweetened spots, and abscesses, are unwholesome, and, in
spirit
flavored
with cumin and
caraway seeds. fact,unfit to be eaten.
Maraschino comes in wicker-covered bottles. Baked Liver. Lard
"
the liver with fat pork,
To make at home, Tai" .
"-Seville oranges,'put and into an iron pan, with a pintof water
LOBSTER 337
or veal stock. Bake it three-quartersof an and narrower back, running quite to the tail
hour, bastingit frequently.Have ready some and includingthe fan or fins.

female con-
tains The
macaroni, well boiled in milk and water. Dish the coral. If the lobster is stale, the
the liver,and lay the macaroni around it. Add t.iilhangs limp ; while, if fresh,it is retained
to the gravy a tablespoonfulof butter, a little close to the belly,and if drawn down, will
flour,and pepper, salt,and sage ; boil it up once, springback with some force as soon as ed.
releas-
and turn it over the dish. When the eggs of the female are large
Fried Liver (with Bacon)." Cut the liver and quite brown, the lobster will be found exhausted,
into slices about a quarter of an inch thick, watery, and poor. Lobsters ranging
season it with salt and pepper, and fry it from four pounds in weight are most delicate.
to a crisp brown with some breakfast bacon The whole of the lobster is good to eat, except
cut into thin slices. Serve with the the shell and the craw, or stomach which lies
gravy
alone, or thicken the gravy with a very little between the eyes.
browned flour. Help a piece of the bacon with The blue-back lobsters are a very fine variety.
each piece of liver. The shell is quite thin, and they are in season
Roast Liver. " Take the whole part of a

or during May and June. Their average weight
liver, and either lard it on the surface, or with is from two to four pounds. They are quently
fre-
largestrips of highly-seasoned bacon in the in-
side found in the markets already cooked.
(see Larding); or, should either of these Boiled Lobster. " Put five ounces of salt in
modes be objected to, merely wrap it in a well- gallonof boilingwater; tie the claws of
a the
buttered paper, and roast it before a brisk fire lobster together,if the fish merchant has not
from an hour to an hour and a quarter, ing
keep- already skewered them, and throw it into the
it constantlybasted. Serve with a sauce water ; boil from twenty minutes, if
fifteen to
of some piquancy, in addition to some good of moderate size ; thirtyto forty minutes, if
gravy. As an economical mode, some small large,and an hour, if very large. When done,
bits of the
liver may be trimmed off,floured, lift it out, and lay face downward on a sieve
and fried with
lightly a sliced onion, then stewed to dry.
down for gravy of
in three-quarters a pint of Before a lobster is sent to table, take off
water which has been poured into the
large claws, hold each of them pan,firmly,the
witli the addition of a small bunch of herbs, a with the edge upward, and with a quick blow
few pepper-corns, salt, and a little lemon-juice.with a heavy knife, crash the shell without figuring
dis-
Stewed Liver. I. From" three to four the fish. Splitthe tail open with a very
pounds of liver will be sufficient for a dish of sharp knife,and dish the lobster in the manner
moderate size. First lard it quitethrough with
bacon rolled in a seasoning of .spiceand of
savory herbs very finelyminced ; then lay it
into a stew-pan or sauce-pan just fitted to its
size,and pour in about half a pint of broth or
gravy; heat it very gently,and throw in, when
it begins to simmer, a sliced carrot, a small
onion cut in two, a small bunch of parsley,and
a blade of mace ; stew the liver as gently as
possibleover a slow fire from two hours and a
half to three hours ; thicken the gravy with a
dessertspoonfulof browned flour ; add a couple
of wineglassfuls
of white wine, and a littlespice, Dressed Lobster.
if needed, and serve it very hot, after having

taken out the herbs and vegetables. shown in the engraving,either with or without
The liver may be stewed without being a napkin under it. When the soft part of the
larded. The can wine
be altogetheromitted, body is required to mix with the dressing,take
or wineglassfulof port, mi.xed with a little it out
a before it is served, and add it to the
lemon-juice,may take the place of the sherry. sauce intended for it. It is customary to dress
II. Parboil the liver, cut it into small pieces, the salad before few
serving,as persons care to
and in
stew
gravy or broth until done. Thicken prepare their own salad.
with brown flour,and season with salt and Croquettes of Lobster Cut the meat of cold
per,
pep- a
and, if liked,some sweet herbs. boiled lobster into small, neat dice; season with
LIVERWORT. (See Hepatica.) white and salt. Have half
cayenne, pepper, one
LOBSTER." Lobsters
generallyplenti-
ful pintof stifflyreduced bechamel
are sauce ; add to it
in the markets
throughout the year, except the yolks ot 3 eggs, and I blade of powdered
duringthe months of December, January, and mace; then add the lobster.stiruntil scalding;
February. They are better,however, in some turn on a v^êll-oiled dish,and when firm by cool-
ing
months than in others " that is, the female ster
lob- form them as desired. Bread-crumb, and
is
generallypreferredthrough the summer fry in plentyof lard made hot for the purpose.
months, especiallyin June and July,and the Curry of Lobster. Extract the meat from "
male during the winter months. The latter is a boiled lobster;lay it in a sauce-pan with
distinguished from the female not only by the gravy and cream at discretion ; then add a ta-
blespoonful
absence of eggs under the tail,but by the longerI of butter and two
teaspoonfuls of
22
LUMBAGO LUNGS 339
ounce; rain-water; one quart. Mix the phorated

cam- The three following Bills of Fare are given
spiritand the ammonia together in a for entertainments, in order to show the ner
man-
and
bottle; stop it up carefully, shake. In other
an- of the serving. The plates are to be
vessL-1 dissolve the salt in the rain-water, changed preciselyas for dinner. Those dishes
adding a few drops of liquidammonia ; when
italics may be omitted which are printed in if
it is completely dissolved, and its impurities desired.
have settled,pouritoff gently,or filterit through
SPRING.
filteringpaper. Then pour in rapidlythe mi.\ed
spiritand ammonia ; cork it,and shake well
LUNCHEON FOR TEN PERSONS.
together. It is then ready for use, but must
lotion is
always be kept tightlystopped. This Consomme, with vermicelli. (Sherry.)
excellent to apply to the bites of insects and Boiled blue-fish,with lobster sauce. ) Haute-
even of venomous
much usedsnakes. 1 1 is also i Potato croquettes. \ Sauterne.
as a remedy for headache. Vol-au-vent of oysters.)
Stimulating Lotions. Mi,\ an ounce of
"
Quenelles of partridge," Chambertin.

of wine
spirits with half pintof camphor-water.
a Green peas. )
Or, dissolve three grains of sulphate of copper Koast sirloin of beef h la fardini^re.
\ Claret.
in one ounce of water. Artichokes au gratin. \
LUMBAGO. "
A rheumatism or rheumatic Puneh a la Rotnaine.
loins and small of the back. Its ( Woodcocks toast.

pains in the
"i ^,
.
,
on
, ;" Champagne.
'^ "
cause, and the manner of treatment are the { Chicoree salad. j
Plum pudding glace.
same as for rheumatism in general. (See
Assorted cakes,crackers, bonbons, coffee.
Rheumatism.)
LUNACY. (See Insanity.)
SUMMER.
LUNAR CAUSTIC" A term applied to
nitrate of silver,cast in sticks, and used by
LUNCHEON FOR EIGHTEEN PERSONS.
surgeons for
cauterizingpurposes. A great
improvement has latelybeen made in its facture
manu-
Oysters a la poulette. Rudesheimer.
by melting with it a certam proportion Sorrel aux croutons. Madeira.
soup
of chloride of silver,which has the effect of
( Salmon cutlets,broiled, with) Claret.
rendering the stick flexible instead of brittle.
j green peas. \
Lunar deadly poison and should
caustic is a
(Chickens, roasted, with)
be kept out of the way, especially of children. Yquem.
"" apple sauce. ) Chateau
In case of poisoning, give a teaspoonful of (Macaroni, with cheese.
common salt in a glass of water, and repeat in \Frieandcau,with )
of
champagne.
ten minutes. Then a dose castor oil, to be ( pun'e of spinach.) '^ "
followed by drink of linseed-tea barley- Lobster salad.
water.
a or
i Crackers and cheese.
LUNCH. " Where late dinners are the tom

cus-
Ice cream, milk punch, frappee.
it is necessary that something should be Cakes, bonbons, coffee. Maraschino.
eaten in the long interval between breakfast

and dinner, and this meal is called lunch. The WINTER.
best time for lunch is either twelve or one
o'clock, according as the breakfast hour is LUNCHEON FOR SIX PERSONS.
earlyor late ; it should not be later than one

o'clock or it may spoil the appetite for dinner. Mock turtle soup. Sherry.
The hour, moreover, should always be the Filets of flounders, saute
sauce.
Marcobrunner.
same ; and the meal should never be shirked, caper
Fried potatoes.
as it is too apt to be by business men, in favor
of chicken. )
of any of those miserable pretexts of the bar-
room \Bouel,ees ^^^ Hermitage.
] Cauliflower. )
or confectionery-counter which are among Roast turkey,with
the most
train of ills.
repast, to which
fruitful causes
the guest may

of dyspepsia
Lunch regular
sit down, eating
should
Reed
Fried oysters.
be made
birds, au petitsale," )
)
p^^^^ry.
a
and its
1 stewed mushrooms
"
(white).
and enjoying his food deliberately. Ice cream, cakes, etc.

The very best mid-day refreshment for busy Cafe noir.
people,involving the least possible interruption LUNGS, Bleeding of the. {See Bleed-
ing.)
to their pursuits, is a bowl of good such
soup ;
as coiisomm^ (with vermicelli LUNGS, To test the state of the." Those
or macaroni),
mock-turtle,ox-tail,gumbo, or giblet. All these desirous of ascertainingthe true state of their
much breath
combine the advantage of being hot, of
taking lungs may do so by drawing in as
1 ittle time they are then to
to eat, and of containing much nu- as they conveniently can;
t riment in small bulk. Bread be soaked count as possible in a slow audible
may as many
in any of these, or eaten breath. The
as an accompaniment. voice, without drawing in more
If they cause thirst,it may be allayed with a number of seconds they continue counting
observed. When the lungs
wineglassfulof toast-and-water, or a littlecold must be carefully
tea. are in a sound condition, the time will range as
840 LUPIN MACARONI
high as from twenty to thirty-five

secon_s. In LUSTRING. " Often corruptly
written Lute-
a consumptive the number does not exceed siring. A species of stout, glossy,brightsilk
ten, and is often less than six seconds ; in stuff,used for ladies' dresses, etc. It is sidered
con-
pleurisyand pneumonia it ranges from nine to more durable than ordinarysilk,but is

four seconds. The progress and even the hardly so much used now as formerly. There
commencement of consumption, or of any are many qualitiesand colors.
other pulmonary disease, can be traced in this LYB. " Water impregnated with alkaline
way, if the capacity of the lungs in time of salt from wood-ashes. It is very useful in many
health is known by the same standard. domestic in
operations,particularly the making
LUPIN. " One of the of
prettiest the half- of common soap. It can be very easilymade
any soil even the ashes
It will grow in in by putting in bo.x sloped
hardy annuals. a vat or
the poorest, but will repay a little attention in gentlyforwards,with an aperture at the bottom
the way of manuring and watering. There are in front for the escape of the lye into a vessel
varieties of the Lupin. They bloom from beneath. Pour water on the top every day
many "
June to September, and throw out blue, white, justenough of it to keep it dropping out at the
yellow,and pink flowers. Sow the seeds where bottom. Of course the lye will be strong in
they are to bloom in May, or as soon as the sun proportion to the length of time taken by the
begins to feel warm on the ground. They will water in draining through.
spring up year after year.
AIACARONI. " An excellent quality of tossed gently into it ; or, after it is dished,the
macaroni is now made in this delphia cheese
country, at Phila- may be poured over the top. The whole,
and elsewhere, but those imported in either case, may be thicklycovered before it
from Italyare the best. Naples macaroni,
The is sent to the table with fine crumbs of bread
of which the pipes are larger and somewhat fried to a lightbrown and dried either
perfectly,
thin, should be selected for the table in prefer-
ence before the fire or in an oven. Rich white sauce
to the Genoa, which is less in size but or bfechamel, made not thick, with an ad-
very ditional
more substantial and better suited iox titnbales ounce or two of butter, may be used to
and similar fanciful dishes. Ribbon macaroni, vary and enrich this preparation.
delicate in flavor and ly
quick- Baked Macaroni. 7a/!v .--Half pound of
though more more "
a
boiled than pipe macaroni, is far less fre- pipe macaroni, break
quently it in pieces about an inch
seen at our tables ; yet it is extremely long,and put them into a sauce-pan of boiling
good in many simple forms and very some,
whole- water, slightlysalted boil slowly for twenty
;
therefore especiallysuited to invalids and minutes ; then drain well and put a layer in the
children. It be boiled and eaten quite bottom of a buttered pieor pudding-dish; grate
may
plain instead of vegetables or rice ; or with a some rich cheese over the top, and scatter over
compote of fruit ; or with sugar and cinnamon, it some bits of butter. Put in another layerof
or lemon-juice; or it may be prepared in any macaroni, and then the cheese again ; fill the
of the ways indicated
pipe macaroni. for the dish in this order, having macaroni at the top,
Macaroni should be quite fresh, as it con-

tracts buttered well ; add a few spoonfuls of cream or
a most unpleasant flavor from being too milk and a pinch of salt. Cover over, and bake
long stored. The finest qualityis yellowish in half an hour ; then brown nicely,and serve.
color, and does not burst or break up in boiling; Boiled Macaroni. "
Most cooks soak roni
maca-
it should swell considerablyand become quite in milk and water for an hour or more fore
be-
soft, but if it does not retain its form when boiling,that the pipes may be swollen to
boiled,it has not been made of the right kind the utmost this is apt to render
; but it pulpy.
of wheat. The better way is to drop it lightly into a pan of
A-la-Creme (Macaroni). This "
is a ven,' fast-boilingwater, into which a little salt and a
delicate mode of
dressing macaroni. Boil eight teaspoonful of butter have been previously
ounces in the usual way, and by the time it is thrown, and of which the boilingshould not be
tender dissolve of any stopped by the addition of the macaroni. Boil
sufficiently ten ounces
rich,well-flavored white cheese in three-quartersgently from twenty minutes to three-quarters

of a pint of fresh cream ; add a little salt,a of an hour ; macaroni should always be perfect-
ly
rather full seasoning of cayenne, from a half to cooked, for otherwise it will prove very in-
digestible,
a whole saltspoonfulof pounded mace, and two but the pipes should remain entire.
ounces of butter. The cheese should be sliced The Italian macaroni requires longer boiling
the American. Ribbon macaroni will
very thin, and the hard part adjoining the rind than
pared away ; it should be stirred into the cream generallycook in from fifteen to twenty min-
utes.
without intermission it is entirelydis-
solved, until
and the whole perfecdy smooth. The is
Richelieu, or Veal and Ham Macaroni. "
macaroni, previouslywell drained,may then be Boil three ounces of macaroni tender ; beat up
MACAROONS MACKEREL 341
pint of nicelyflavored in dry canister

perfectly they are
two eggs ; put about a a as soon as
minced vea! ham into a with a tle cold.

lit-
or sauce-pan,
grated lemon-peel; add the macaroni and Filbert Macaroons. " Heat a quarter of a
boil five minutes. Serve pound of filbert meats tillthe skin will rub off ;
eggs ; mix well, and
with good gravy.
when cold, pound them to a paste with a little
Side Dish of Macaroni. " Take quarter white
:-K of egg ; add a quarter of a pound of sifted
of a pound of macaroni, and scald it till tender, white sugar and the white of one egg ; mix well,
but not so as to break or make it stick together; and bake on buttered tins or letter-paper.
when scalded, cut it in piecesabout one-third Flour Macaroons. " These are plain, and
of an inch in length,and a perfectpipe. Then are nearlyas good as any other. Work a pint
make a mince of every kind of meat, game, and of sifted white sugar with one beaten egg, till
poultry you happen to have cooked, adding a a smooth paste is formed ;then add a littlesifted
little fat and lean of ham or bacon ; add a piece flour,so as to mould it with the hands. Flavor
of onion, finelychopped, salt,pepper, a little it with rose-water, essence of lemon, or any
about a teaspoonful of catsup, the essence, and proceed as for almond roons.
maca-
cayenne,
same of Worcestershire sauce, and a small
quantityof gravy to moisten the whole. Butter Orange-flower Macaroons. Take ed
.--Pound- "
a pie or pudding-dish thickly, and stick the sugar, 2 lbs ; orange-blossoms,2 oz ; whites
macaroni closelymto it,so as to give the ap"- of eggs, 7.
pearance of a honeycomb when turned out ; fill The orange-blossomsmust be freshlygathered
up with the mincemeat, laying the rest of the ; cut them very small with a pair of scissors
macaroni at the top. Cover tightlywith a cloth, i"ito the sugar ; mix together, add the whites
set it in a pan of water, and boil gently three- of the eggs, and whisk the whole until the mix-
ture
quarters of an hour, taking it out five minutes looks like snow ; then drop by spoonfulson
before turning it out of the dish. Serve with a buttered letter-paper, and bake about twenty
tureen of gravy, putting a very little in the minutes in a very slow oven.
dish. MACE. " The reddish membrane ing
surround-
Timbale of Macaroni. " Simmer half a the shell which contains the nutmeg. It is
pound of macaroni in salted water till tender, dried previous to being packed in tightbags.
but not too soft,and strain the water from it ; Its general qualities
are the same as those of
beat five yolks and the whites of two eggs, and nutmeg, but it is considered the choicest of all
mix with half a pint of cream ; mince the breast the spices. It has an agreeablearomatic odor,
of a chicken and some ham (enoicghto make and a hot, biting taste. It contains a very
half a pound), and mix with them three table- largeproportionof essential oil,on account of
spoonfuls of grated Parmesan mace is never employed alone in medi-
cheese, ing
season- cine, which
with pepper and though possessing the usual carminative
salt; mix all the above
with the macaroni, and put it into a well-but-
tered properties of the other spices. Mace should
mould. Let it steam in a stew-pan of be pounded fine,and corked tightin small glass
boilingwater about an hour, and serve hot with bottles with mouths large enough for a junk-
rich gravy. bottle cork, and kept in a tight tin box. Or it
MACAROON'S (Almond)." ri/ie.- Al-
monds,can be kept in small tin boxes with tight-fitting
% lb; rose-water, i tablespoonful ; eggs, covers. To make essence of mace, see sences.
Es-
whites of 3 ; white sugar (powdered), % lb.
Soak the almonds in boiling-hotwater till MACERATION. The infusion of sub-
stances "
the skin will rub off easily; then wipe them in cold liquids. The term is usually
dry,removing the skins, and pound them to a employed with regard to vegetable substances,
paste with the rose-water. Beat the whites of when they are reduced to powder and exposed
the eggs to a stiff froth, then stir the sugar in to the action of water, or any other liquid, out
with-
gradually,and then add the almonds. When the assistance of heat, in which last respect
the almonds are well mixed in, drop the mix-
ture it differs from ittfttsio/i and digestion. Mac-eration
by spoonfuls upon buttered baking plates is useful either when it is required
or letter-paper, several inches apart, sih sugar merely to soften the parts of the substance
on them, and bake to a lightbrown in a slow operated on as when cinnamon and cloves are "
oven ; it will take fifteen to twenty minutes. macerated in water before distillation ; or in
The flavor of these macaroons is improved by cases where heat would be injurious "
as when
substituting
an ounce of bitter almonds for an volatile or aromatic substances are used.
ounce of the
they are sometimes
sweet; MACKEREL.and "
The common or spring
made with an equal weight of each. mackerel is one of the finest and most beauti-
Cocoa-nut Macaroons. Rasp a fresh "
cocoa-nut, spread it on a dish or tin,and let it

dry gradually for a couple of days ; add to it
double its weight of fine sifted sugar, and the
whites of eight eggs, beaten to a stiff froth,to
the pound. Roll the mixture into small balls, Mackerel.
place them on a buttered tin,and bake them in
a very slow oven twenty minutes. Move them ful of fish. It is never found alive on the
from the tin while they are and them is seldom fat when fresh, at least
warm, store stands,and
342 MACKEREL
not so fat formerly; but it is a very choice

as water ; boil up again,and send to table in a
table-fish. generallyweighs about a pound.

It sauce-boat. Fennel or gooseberi'ysauce is
In season, about the first of May, and found also very good ; and plain melted butter will
scatteringthrough the summer. It may also answer.
be had either smoked or salted. The thimble- Boiled Mackerel {Salt). Soak one night in
"
eyed ox fall mackerel are rather smaller than lukewarm water, and change this to cold water
the preceding,and have large,prominent about half an hour before cooking. Put on
very
eyes. When found in the justenough water to cover
markets, they are with
them, and boil
usually strung together,but are not much gently for twenty or twenty-five minutes.
thought of for the table. In season from temberDrain
Sep- carefully, and pour melted butter on
to November. The Spanish jnackerel, them before serving.
perhaps the choicest of all fish,are usually Broiled Mackerel {Fresh). Cleanse the "
plentiful in the months of June, July, August, fish as for boiling; splitit open so that when
and September. They resemble the spring laid flat the back-bone will be in the middle ;
mackerel in general appearance, but are a dust lightlywith salt, and lay on a buttered
much largerfish,and without the dark lines on gridironover a clear fire, with the inside down-wards,
the sides. They are sold usually at high until it begins to brown ; then turn it
prices,and their weight ranges from two to over. When done, lay on a hot dish, butter
eight pounds. plentifully, lay another hot dish over it,and let
Baked Mackerel "
After the fish have been it stand two or three minutes before sendingto
cleaned well and washed in cold water, fillthe table.
insides with stuffing
; sew them up ; arrange Broilingwhole is an excellent way of ing
cook-
them with the roes close togetheron a coarse mackerel. Cleanse the fish without open-
ing
baking-dish; flour them lightly
; strew a little it more than needful ; dry it well, either in
fine salt over them ; and stick bits of butter a cloth or by hanging it in a cool air till it is
them ; or, melt the butter in stiff; make with a sharp knife a deep incision
upon a sauce-pan,
and pour it equallyon them. Half an hour in a on either side of the back-bone, and about half
moderate oven will bake them. Oyster ing
stuff- an inch from it,and with a feather put in a
is always appropriatefor kind of fish little cayenne and fine salt mi.xed with a few
any
which is in when the oysters are;
season but Lay drops of good salad oil or clarified butter.
mackerel commonly served with one of the the fish on a moderate
are fire upon a well-buttered
ordinarystuffings for which receiptsare given gridiron; loosen it gently should it stick,which
in article on Stuffing. Lift them carefullyit will do unless often moved ; and when it is
into a hot dish after they are taken from the equallydone on both sides, turn the back to
oven and send melted butter and a quartered the fire. About half an hour will broil it well.
lemon to table with them. Broiled Mackerel (Salt). " Soak over
Boiled Mackerel (Fresh). Open " night in lukewarm

the fish water ; change this earlyin
for
sufficiently the insides to be perfectly the morning for cold, and let the fish lie in it till
cleansed, but not more than is for time to cook ; then proceed as for fresh mack-
erel.
necessary
this purpose ; empty them with care, and wash
them clean,afterwards
delicately wiping them Fried Cut
Mackerel. off the head ; split
"
dry. the fish

quite open all along the belly and
below it ; lay it flat without removing the back-
bone
; dust with flour and salt,and fry in
butter. Serve garnished with fried fennel.
Potted Mackerel. " Clean the fish without
opening them ; draw the intestines,but leave
the roes and the milts. Remove the heads and
tails,and then cut the fish crosswise into three
equal portions. Wash, drain, and wipe dry
with a cloth. Take an oval with a
plate-dish,
close-fitting
cover, or, in the absence of this,a
round earthen or stone pot. If this latter has
Mackerel Kettle.
no cover, a wooden one may be made to fit it.
Put at the bottom a layer of pieces of fish ;
season them with salt,whole pepper, cloves,
Then put them into a pot with enough salt-
ed and
allspice ; then another layer of fish,then
water to cover them, and boil gently from another
sprinklingof seasoning, and so on.
twenty minutes to half an hour; drain well Pour over all these, until they are well covered,
before dishing. Serve with a sauce made by a mixture of half vinegar and half water. Put
taking a teacupfulof the water in which the on the lid,and simmer gently over a slow fire
fish were boiled and puttingit into a for about
sauce-pan half an hour, or until the fish is
with a tablespoonfulof walnut catsup, the same
thoroughlydone. Let it cool with the lid on.
quantity of anchovy sauce or paste, and the Fish so potted will keep a long time, if always
juiceof half a lemon ; let this boil up well, immersed in the liquor; and the very bones
and then add a tablespoonfulof butter,and a become eatable. It affords a convenient source
re-
tablespoonful of browned flour wet in cold in an emergency ; for a few pieces of

MADEIRA MAGNOLIA 343
the fish can he taken from the pot, laid on a and its antacid
properties are considerable.
small disli,a little of liquor poured over
the If not all
neutralized,what remains passes on
them, and served garnished with sprigs of into the intestine where, if given incautiously,
parsley. What is left can be returned to the it is apt to accumulate. In the small intestine
it acts gentle laxative,in
pot. as a
very large doses
Stewed Fresh Mackerel. ("With wine.) "
having considerable power. It also passes

Work smoothly togethera large teaspoonfulof into the blood and tends to render the urine
flour and of butter,put them into clear if turbid from It is
two ounces a
previously urates.
stew-pan, and stir or shake them round over the given as an antacid in heartljurn,and is still
fire until the butter is dissolved ; add a quarter more useful
for the acidityof the intestines
of teaspoonfulof pounded mace, half a tea-
a which gripes,and so is useful along with rhubarb
spoonful of salt,and a pinch of cayenne ; pour in the earlystages of diarrhoea. It is also
in by slow degrees three wineglassfuls of claret useful when there is aciditywith a tendency to
(or port wine and a little lemon-juice). When constipation, as in
gouty subjects. In these
the sauce boils, lay in a couple of fine mackerel, patients it does remarkably well. On account
well cleaned and wiped quite dry ; stew them of alkalinity, too, magnesia is often given as an
very gently for fifteen or twenty minutes, and antidote to poisoning by mineral or vegetable
turn them when half done ; lift them out and acids, and for this it is well suited. It neutral-
izes
dish them carefully; stir a teaspoonfulof made the acid and protects the stomach from
mustard to the sauce, give it a boil and pour it injury. Many metals are also precipitatedby
over the fish. it and rendered nearly insoluble. Magnesia
MADEIRA A white
"
wine made in the has also been given as a remedy for vomiting
island of Madeira, which, when genuine, is one when that has seemed to depend on
of the richest wines in the world, having great excess of acid ; but other remedies are more
strength,dryness,and delicacyof flavor. It is powerful.

extremely durable in all climates, and improves The carbonate of ?iia^nesiaalso exists in
with age. Maderia, being a strong wine naturally, two forms heavy and light. It is prepared "
has, least of all,occasion for the addition from the sulphateof magnesia by precipitating
of brandy ; yet it is the constant practiceto add by carbonate of soda. The powder so thrown
some of this spiritprevious to exportation, down is a white, almost tasteless substance, insoluble
which is incorporated in time. The inferior in water, and nearlyneutral in reaction.
kinds are made up with almonds and various A solution of the bicarbonate of magnesia has
additions ; and, in fact,the adulterations are so long been in use under the title of fluid magnesia
numerous that the wine has latelyfallen into ; it is an admirable preparation. This may
comparative disrepute. The prejudiceagainst effervesce slightly ; when opened, the liquidis
Maderia has been considerablyincreased by clear and is not bitter. Carbonate of magnesia
the supposed discoverythat it contains a little acts in much the same way as magnesia itself,
more acid than sherry,but this opinionhas been only when itis introduced into the stomach, and
disputed,and seems to have been derived from meets with an acid, it gives off its carbonic
the inferior Madeiras. acid, which be unpleasant. Sometimes,
may
Several years the vines failed in the however, the carbonic acid gas so set free is
ago,
island of Madeira, and the best Madeira is now pleasantto the stomach. great tage
The disadvan-
very old. The new wine made from vines these remedies labor under is their bulk,
planted in the island within a few requiresto be taken ; but the objec-
years is cellent so
ex- tion
much
for its age and is of great promise. does not apply to the fluid magnesia.
Madeira keeps best in demijohns in a moderately Citrate of magnesia, the effervescent aration
prep-
warm place,though it keeps quite well in popularlyused as a laxative,contains,
bottles. Warmth seems to ripen it and bring besides the magnesia, citrate or tartrate of
out its best qualities. It should be drunk sodium or potassium. It is pleasant to take,
about the temperature of the room. and mild in its operation.
MAGGOTS. These "
disgustinglarvas are MAGNOLIA." This is the most beautiful
generated in meat which has been imperfectly of all flowering trees, and in several of its
cured, which has been kept for too long a time, varieties is unapproached. The magriolia
or which has been exposed to the attacks of grandifiora is a native of the Southern States,
the green lands of
fly. Cut away the part which they where it grows wild in the low swamp
have penetrated, and the meat should be dipped the coast'inthe greatest abundance. This is
anew in brine,and the outside rubbed with a the noblest species of the its great
genus;
mixture of dry ashes and salt. When they height (sometimes So feet), its shining,dark-
appear in vegetables,the vegetables must be green leaves, its fragrantwhite flowers, a foot
thrown away. in diameter and exquisitelyfine, form a combination
MAGNESIA. The oxide of magnificence. The French

"
of viagnesitim rare
occurs in two forms, one more bulky than the magnolia is the kind'usually cultivated in gar-dens,
other. It is obtained in the Northern States, It
by burning the ate,
carbon- especially
and then appears as a white powder with grows to the height of about twenty feet, and
hardly any taste, almost insoluble in water, and throws out a profusionof flowers of the utmost
slightlyalkaline in reaction. When introduced fragranceearlv in the Spring. It is perfectly
into the stomach, magnesia acts as an antacid, hardy, and wi'llflourish in any good garden
344 MAHOGANY MALARIA
soil,thouglia moist, ricli spot, not too shady, in most marshes in prodigious abundance are
is best. There are also
species of in a position the most
one favorable for decomposi-
or two
tion.
the magnolia which can be cultivated as parlor The extrication goes on throughout the
and greenhouse plants. They requirethe same Autumn, but it is arrested by the frosts of Win-
ter
treatment as other window
plants. which congeal the water and render decay
MAHOGANY. {See Furniture.) impossible. In the Spring,however, when the
MAIZE. (See Indian Corn.) sun again acquires power, the remnants of
MAJOLICA." A kind of Italian pottery, vegetable matter which escaped decomposition
consisting of a common earthen-ware ground, during the previous autumn, and which have
covered with a fine glaze,and enamelled with lain dormant all the winter, are speedilyacted
painted designs. It is used chieflyfor mental
orna- upon, and the evolution of malaria begins.
purposes, and is usually found in the As a general rule malaria is pernicious in
shape of large vases, urns, etc. The antique proportionto the proximity to the source ; but
forms are very fine,and some of the designs to this rule there are numerous exceptions.
equal the best Japanese painted pottery ; but Places at some distance,especiallyif situated
in general, the ware has a coarse, tawdry, upon an eminence, are sometimes affected with
inartistic look. It is not so much used now as the same, or even than places
greater intensity,
formerly. nearer at hand. The distance to which the
MALARIA. " A term now generallyused to emanations may extend by gradual diffusion is
designatea certain effluvium or emanation from estimated to be from 1400 to 1600 feet in eleva-
decaying or animal
vegetable substances the " iton, and from 600 to 1000 feet in a horizontal
word being used in the same
miasm sense, but direction ; but when winds are blowing the tance
dis-
generallywith the adjunct of marsh. Marshes, to which the
transportedis poison may be
whether fresh, are prolificsources
salt or of unknown instances are
" recorded of its being
malaria ; but product also of different
it is the conveyed three or four miles. Though malaria is
sorts of soil,as wet meadows, grounds alter-
nately principallyowing to heat, it is not in the hottest
flooded and drained, the mud left by the part of the day that its influence is the most
retiringtide in seaport, and estuaries, land pernicious, but in the evening and at night.
covered with low and dense brushwood, or Malaria is more liable to attack new-comers,
with reeds nearly cleared of its and those
and grass, or unused to it,than inhabitants of the
wood, all these, particularly
"
in warm climates, malarious district. It will sometimes not cite
ex-
are prolificsources of malaria. It will also re-

appear ague tillthe strengthof the individual has
in districts and even cities from which been lowered by some cause or other; but it
apparently it had long since been banished on is a most insidious foe, and every exposed
one
account of the diggingof a well, or of any cavationto

exit should be constantly on guard againstits
which exposes new soil to the surface inroads. Besides the more familiar effects of
during hot weather. The concurrence of malaria " remittent and intermittent fevers "
vegetablematter susceptibleof decay, of ture,

mois- there are a number of organic affections of the
either on the surface or a short tance
dis- spleen, liver,stomach, intestines,and mesen-
teric
below it, and of a certain warmth of glands,also dropsy, palsy,apoplexy,and

temperature, is necessary for its evolution ; and idiocy,which may be directlytraced to its in-fluence
"ofthese, long-continuedheat has the greatest ; while cholera,dysentery,and diarrhoea
influence in increasingthe intensityof the son.
poi- are among its most casual results.
It is not that the amount of Touching the means of preventing the gene-
ration
necessary
vegetable matter be great,or its growth recent, of malaria, numberless methods have
since malarious diseases are often caused by been tried ; but there is no effectual remedy
the drainingof ponds and lakes ; neither does except thorough drainage,and attention to the
the quantity of water large, principleslaid down
require to be in the first part of the
just enough moisture to cause the vegetable article on House. Professor Mentegazza, of
matter to decay when exposed to the heat of Italy, has lately made the most important of recent
the sun is more dangerous than a greater contributions to the subjectin the discovery
amount ; and it is only when this moisture is that vegetable perfumes exercise a healthful
being dried up that it becomes pestilential. and purifyinginfluence on the atmosphere by
It is observable that malaria is more ant
abund- converting its oxygen into ozone, and thus increasing
and more powerful in Spring and Autumn its oxydizinginfluence. The essences
than at any other time of the year, and for this found to develop the largestquantityof ozone
reason : Towards the end of Summer trees and are those of cherry-laurel, cloves, lavender,
plantslose their foliageand flowers,and scatter mint, juniper,lemons, fennel, and bergamot ;
their seeds ; an immense quantity of dead those that give it in smaller quantityare anise,
vegetable matter is thus distributed on the nutmeg, and thyme. The flowers of the narcissus,
ground; and if the requisitedegree of moisture heliotrope,hyacinth,mignonette, and

be present, the heats of Autumn in closed ves-
soon lilyof the valley,develop ozone sels
cause decay and extricate the peculiar substances or in the open air. Flowers destitute of
which cause ague when disseminated perfume do not, as a general thing,develop it ;
through the air. Marshes again, towards the though the largesun-flower is one of the most
end of Summer, have lost much water by powerful generators of all. Reasoning from
these facts the Professor recommends the cul-
evaporation,and the water-plantswhich grow
MALIC ACID MARJORAM 345
tivation of flowers in marshy districts,and in equal parts of crude potash and whiting,and
all places infested with animal emanations on apply as above.
account of the powerful oxidizinginfluence of Iron Stains may sometimes be removed
ozone. The inhabitants of such districts, he from marble by wetting the spots with lemon
says, should surround their houses with beds juice,or oxalic acid and spiritsof wine, and in
of the most odorous flowers. a quarter of an hour rubbing the marble dry
Malaria, as we have
already said, is more with a soft linen cloth.
powerful at night than in the day ; it will attack To remove ink-stains "
see INK.
those sleepingon the ground floor,and exempt II. Rub on with a brush a paste posed
com-
those at the top of the house ; sleeping on the of

gillof ox-gall or a gillof strong
a
ground in the open air is almost sure to bring soap-suds, and half a gill of turpentine, all
on an att.ack. Those exposed to it should take mixed together and thickened with finelypow-
dered
the greatest precautions against the night pipe-clay. Have a second brush, small
air, especially while asleep ; the windows enough to go into the carving,etc. Having
should be closed at dusk, and some perfume, applied either of these pastes, let it remain un-
disturbed
mentioned above, kept in the bed-rooms. (See for two days, then wipe it off. If
Ague.) the marble is not then perfectlybright and
MALIC ACID. (See Acids.) clean, repeat the applicationa second or even
MAliT. (See Brewing.) a third time.

MAIiT LIQUOR. (See Ale, Beer, LaGER Or, dip a stiff brush (a worn-down brush
paint-
Beer, Porter, and Stout.) is good) in Javelle water, then in pul-
verized
MALT WINE." I. Take of pale malt, pumice stone ; clean thoroughly, and
ground, one bushel, and of boilingwater twelve rinse with cold water.
gallons; infuse or mash as for beer (seeBREW- ING), A hearth will be improved by rubbing casionally
oc-
and strain off the wort ; then add forty with a flannel wet with linseed oil.
pounds of loaf sugar and ten pounds of sugar Rub the oil in so as not to come off and grease
candy, dissolved in thirty-two gallons of hot other things. Next day go over it with a
water ; when cooled down to 55", add one clean, dry cloth.
quart of yeast, and put it intofifty-four a lon
gal- MARIGOLD One of the prettiest of the
cask, to w-hich add on the third
day twenty garden annuals, easily grown, and bearing
pounds of raisins stoned. Let it work for brightgolden flowers throughout the summer.
three days ; then pour in half a gallon of Sow the seed in the spring, when the days
brandy, bung it down, taking care to fill the have become warm and the nights exhibit no
cask up with warm but "io/ boiling water, if frosts ; or they may be brought forward in
not already full. In four months rack it off pots so as to transplantto the open border in
into another cask and add another half gallon latter part of May. Sprinkle the seed lightly
of brandy. In a month it will be fit to drink over the surface of the prepared soil,and rake
from the wood, and in two more to bottle for them in, afterwards pressing them down with
keeping. the palm of the hand. Water pretty freely,
n. (Inexpensive.) To "
every gallon of and when they come up, thin out and plant
trans-
water, put three pounds of brown sugar ; boil to their proper places. The plantsgrow
ten minutes and skim it well ; when tfie liquor best when they are not crowded. Some of the
is nearly cold put two of yeast to it, new varieties of the Marigold are
ounces
very attrac-
tive,
and let it stand till the following day ; then but any of them is worth a place in the
put it into a perfectlyclean cask, with one garden.
pint of strong new ale in a state of fer-
mentation, Marsh Marigold (called Cowslip in the
and one pound of raisins to every Eastern States)is a common swamp or water-
gallon. Let it stand twelve months before plant,which grows from eight to ten inches
bottlingit. high,with quite a thick stem ; when young the
MANGE. "
An eruptive disease which tacks leaves
at- can be used as greens as well as a pot- herb.
several of the domestic animals, especially In England the flowers are used for
dogs and pigs. It is said to be produced flavoringsoup, stews, etc.
by a minute worm which burrows under MARJORAM." There are several species
the skin, and produces a scaly pustule on the of Marjoram, but that which is preferred for
surface resembling the itch. It is caused is most frequently cultivated
by cookery, and which
confinement, want of cleanliness,and bad air. in gardens for the purpose is the Sweet
It may be cured by anointing with an ointment Knotted Marjoram."
lifarjoram, also called "
composed of equal parts of lard and brim- stone. IFinter Sweet Marjoram and Pot-Marjoram
are also cultivated. They have all the same
MARASCHINO. (See Liqueurs.) qualities,though in varying degrees. The
MARBLE, To Clean I. Brush
" a paste of Common or Wild Marjoram is found growing
" chloride of lime and water over the entire in the fields calcareous soils. This
open on
surface, taking care adjacent has nearly the same
to protect theflavor as the cultivated
wall-paper, or any kind of inferior gilding, varieties,but is inferior, and is seldom used
which will be injured by the chlorine given except when the others are not at hand. The
off. tops and leaves of the Marjoram are used
To remove oil from marble, make a paste of both in a green and dry state, and as a relish-
MEAD MELT 347
all take the same time to cook. Carp, tench, half an ounce each of cinnamon, cloves,mace,
eels,and pike are very good. and bruised ginger,and small bunches of joram,
mar-
For a matelote of any or all of these fish,after balm, ancl sweet-brier ; boil a quarter of
thorough cleansing and washing, let them lie an hour longer,and pour it out to cool ; then
a few hours sprinkledwith salt,and rinse them toast a large slice of brown bread, spread it
again before cooking ; if small, merely cut off over with fresh yeast, and put it into the
the heads and tails divide the carp and
if large, "
liquor; let it ferment for a day, and then put it
tench into two or three pieces,and the pike into the cask, but keep it open till the fermen-
tation
and eels into convenient lengths. Put some is complete. Then stop closely. Itmay
button-onions into the stew-pan and brown be bottled in a month, and the corks must be
them in butter ; when half done, add a bunch securelytied.
of sweet herbs, put in the lish with as much MEASIjES. " This disease is most common
good broth asjustsuffice to cook it ; add in infancy and early childhood, but may oc-
will cur
a little red or white wine, or good cider; stew at any age. It is infectious,but with
closelycovered until done, taking care that it ordinary care is not fatal as a general rule.
does not burn. Arrange the fish in a hot, hollow The symptoms are a feverish cold in the head^
dish ; let the gravy from which it was accompanied by a peculiar ringing cough,
taken boil a minute or two to reduce it,thick-
ening sneezing,runningof the eyes and nose and
it with a dust of flour ; at the same itching of the face, while the eyes are red
time make what additions of seasoningyou may and very sensitive to the light. After some
think fit,such as a handful of shrimps, essence days of these symptoms small red crescent-
of anchovies, Harvey's or Worcestershire shaped spots appear on the face,generallyin
sauce, or Walnut catsup; pour this gravy over clusters,and then spread over the rest of the
the fish, and serve with thin toasted bread. body. The fever increases as the rash comes
The matelote may be varied indefinitely, cording out.
ac- When it has been out three days, the
to the cook's resources. Cold lobster, spots turn brown, and the skin crumbles off
shrimps, eggs, or oyster sauce, or simple like bran. The rash usually disappears in
melted butter, may be used as thickening. three or four days, or a week at farthest.
The seasoning may be cayenne or black per
pep- Treatment. "
Keep the patient in a ately

moder-
merely, or small pieces of hot pickles. warm room, shaded from any strong light.
For fish matelotes, the gravy should always be Inflammation of the lungs is very liable to cur
oc-
based on the liquor in which the fish was in connection with measles, and should be
cooked. Cold matelote of eels and tenches is guarded againstby every precaution; the chest
excellent,forming a stiff jelly
; this requiresa in particularshould be well protectedfrom cold.
dash of vinegar,and a strong seasoning of The diet should consist only of milk and light
pepper. farinaceous food ; and a sufficient amount of
Egg of). Put into a stew-pan a
(Matelote "
tepid drinks, such as lemonade (for older
pint of viii ordinaire, or cheap claret,or of children), arrowroot, barley-water,etc., should
better wine diluted with water. Add pepper, be given. If the breathing is diflScult, put on
salt,a bunch of sweet herbs, an onion sliced, a mustard and oatmeal poulticeto the chest,
and a clove of garlicsplit. Boil five minutes, and keep the bowels open by injections if need-
ful.
remove the flavoringmaterials, and poach In general this is all that is required,and
eightor ten eggs in the liquor,as in water. the disorder will subside in from a week to ten
When done, arrange them on a dish ; thicken days ; but if the disease is not running its
the liquorby stirring in a tablespoonfulof butter usual course, especiallyif inflammation ops
devel-
rolled in a tablespoonfulof flour; let it just itself,tlien medical aid should be moned.
sum-
boil up, and pour it over the eggs by way of After measles great care should be
sauce. A few shrimps, shell-fish,or ready- taken to keep the secretions in good order, and
cooked pieces of eel or other fish,may be added they should be rigidly watched for some time
before serving. with that view.
MATTRESS. {See BEDS and FURNITURE.) MEASURES. {See Weights and ures.)
Meas-
MAYONNAISE. [See Salad and S.WCE.)
MEAD. "
A fermented liquorprepared from MEAT. {See Food and separate meats.)
honey. To make, put four pounds of honey to MEDICINES, For family use. {See
every gallon of water, and boil it three-quartersDrugs.)
of an hour, skimming carefully. To every gallon MEDOC "WINES. {See Claret.)
of this add an ounce of hops ; then boil it half MELONS. {See MusK Melon and Water
an hour and let it stand till next day, then put Melon.)
it into a cask, and to thirteen gallons of the MELT. This small, dark, tongue-likepiece "
liquor add a quart of brandy. Stop it up attached to the lights of calves,lambs, sheep,
lightlyuntil the fermentation is over, and then and pigs, is not often used in this country,
stop it very close. If a large cask is made, but can be made into a very wholesome and
keep it a year before bottling; for a smaller savory dish. The calves' melt is best, and
cask in proportion. next to this that of pigs. To cook: after
Sparkling Mead." Boil fourteen pounds of soaking three or four hours in a little salt and
honey in six gallonsof water for half an hour, water, and vinegar, wipe dry, pepper it well,
breakinginto it three or four eggs ; then add and boil till tender ; or, wash it thoroughly,
348 MENSTRUATION
season it stronglywith salt,and boil it over a' time the menses begin until about the twentieth
brisk fire. year, this function is the main instrument in
MENSTRUATION. " The function of struation
men- buildingup the most delicate,complex, and im-
portant
generallybegins when the female rives

ar- apparatus known to nature : and unless
at the age of puberty, which in this especialattention is paid during all this period
country is usually
between the ages of fourteen to the conditions
upon which health depends "
and si.xteen ; and terminates at the " critical exercise, wholesome and appropriate food, and
period
"
change of life,"which usuallyoc-
or
"
curs healthful dress the neglect is almost certain "
between the forty-fifth and forty-eighthto be dearly paid for in after-life. The fact that
It consists of sanguineous fluid which is the years embraced in this period are those in
years.
e.xuded from the vessels of the uterus, and capes which
es- girls are expected to get the most portant
im-
through the vagina, the flow generally part of their education, greatlycompli-
cates
returning every twenty-eightdays, and lasting the matter, and it is the conviction now
from three to si.x days. About the first appear-

ance of nearly every leading physiologistthat the
of this discharge the constitution goes
under- schools in which young women are trained
a very considerable change,usuallyindeed must be organized on such elastic methods as
for the better, but sometimes for the worse; to allow of a suspension of study, complete or
and the greatest care is then necessary. It is partial, on the part of each pupil for four or
the duty of mothers especially, and of those five days in each month. When provision foi
who are entrusted with the education of girls,this is not made in the schools, their parents
to instruct them earlyin the conduct and management should take the responsibility upon themselves.
of themselves at this most critical When menstruation has once commenced,
period of their lives. False modesty, tion,
inatten- its regular occurrence is absolutelyindispens-
able
and ignorance of what is beneficial or to good health ; and from whatever cause
hurtful at such times, are the source of many it is obstructed (except from pregnancy) proper
diseases and misfortunes in after life. The means should be used to restore it. For this
eating of improper food, violent affections of purpose, exercise in the open air, wholesome
the mind, or catching cold at this period, are diet, and, if the body be weak and languid,
often sufficient permanently to injure the generous liquors will generally be sufficient ;
health, or even to render the woman ever after but if these fail recourse must be had to medi-
cine.
incapable of procreation. When obstructions proceed from a
The first menstrual flow is nearly always weak state of health, such medicines as mote
pro-
preceded by symptoms which foretell its ap-
proach digestion and give tone to the tem
sys-
; as a sense of weight and pain in the must be used. The best of these are
loins, distention and hardness of the breasts, iron, Peruvian bark, and prepared steel. fuse
In-
headache, loss of appetite, languor, chilliness, two or three ounces of iron filings
in a
and sometimes a slightdegree of fever. When quart of ale, and after it has stood two weeks,
these symptoms appear at the age at which the filter it, and take half a wineglassful twice a
metisesusually begin, everything should be day (fifteendrops of tincture of iron in a little

carefullyavoided which may obstruct the flow, water will do as well,;or prepared steel may
and all means used to promote it,as rest from be taken in doses of hali a drachm, mixed with
all unnecessary frequentlyover
exercise, sitting a little honey or molasses, three or four times
steam from hot water, and drinking warm luteda
di- day. The bark and other bitters may be
liquors,as tansy tea, etc. After the taken either powdered or in infusion as most
flow has actually begun, the greatest care agreeable. caused
When by ob.structions are
should be taken to avoid everything that may a bad state they occur
of the in blood, or when
tend to arrest it. Women should be extremely women of a gross or full habit, mild purgatives,
cautious of what they eat and drink at the a spare diet, and attenuating drinks, accom-
panied
time they are out of order. Everything by frequent bathing of the feet in warm
that is cold or apt to sour on the stomach water effect a cure. A half-spoonfulof the
should be avoided ; as should fish, and all tincture of black hellebore may also be taken
kinds of food that are difiicult of
digestion. twice a day in a teacupful of warm water.
Cold should be especiallyguarded against at When the flow is simply delayed beyond the
these periods; more of the se.x date their eases usual
dis- time, by a cold for instance, the feet
from catching cold while they are out of should be bathed twice a day in warm water, a
order tlian from all other causes combined, warm bath should be taken, warm applications
probably. A degree of cold that will not in the placed on the bowels and a copious draught of
least hurt them at another time will at this pennyroyal or tansy tea taken warm, witli a
period seriously endanger the health. Rest An obstruction of the strong'infusion of gin.
also, at least comparative rest, from all the menses is often the result of other maladies.
usual avocations, even from study, should be When this is the case, instead of trj'ingto force
obtained. German mothers, notably the health-

iest that discharge (which might be dangerous),
women in Europe, compel their daughters the treatment should be directed to restoring
during the first few years to remain in bed the patient'sgeneral health. When that is
during the first day of the discharge,and to effected,the other will return of course, and
abstain from all except the most ercise without specialtreatment.
necessary ex-
until the discharge ceases. From the The flow of the menses is to be considered
MENSTRUATION MERINGUES ^49
immoderate when fre- dysmenorrlioea

quently
it either returns are due to causes
more which require
than is longer or local surgical treatment.
natural,or continues
is more abundant than usual ; it is generally The cessation of the menses, commonly call-
ed
accompanied by pains in the back and belly, the turn of life,"is a very critical period,
"
somewhat like those of childbirth. This is and requires the most careful attention to the
promptly arrested conditions of good health. If they cease all

very weakening, and unless
is apt to degenerate into dropsy or tion.
consump- of a sudden, which is very seldom the case, the
The most effective treatment here, as treatment is by rather low diet,plenty of exercise,
before, is in attention to the general health and and keeping the bowels open. For this
the conditions which affect it. At the time of latter purpose a little rhubarb, or a dose of
the flow, if it is very copious,the patientshould Rochelle salts may be taken twice a week.
lie on a rather hard mattress, with the head Ulcerous, cancerous, or other chronic diseases
low ; confine herself to a cool and slender diet, sometimes follow upon this cessation and acute
as veal or chicken broth with bread ; drink diseases of a dangerous nature are not quent
infre-
lemonade or liquors; and
other cool acidulated ; but these are matters with which estic
dom-
take small and frequent doses of nitre (say half medicines must not venture to deal, and
a teaspoonful every two hours). If these do the advice of a physician must be sought. The
not arrest the flux, take two drachms of alum most dreaded accident, however, is too profuse
and one Japan-earth,pounded together,di-
of vide menstruation, the popular idea that this con-dition
intoeight or nine doses, and give one is natural at the turn of life, is incorrect.
three times a day. Persons whose stomachs It is probably due to some uterine disease
cannot bear alum may take two tablespoonfuls requiringthe physician'sattention.
of infusion of roses, three or four times a day, MERINGUES." Whisk to the firmest pos-sible
to each dose of which ten drops of laudanum froth the whites of six fresh eggs. Lay
be added. If these should fail, half a some strips of writing-paperclosely
may squares or
drachm of powdered Peruvian bark, and ten together upon a board or thick dish. When
drops of eli.xir of vitriol may be taken in a these are ready, mix the eggs with three-
glass of red wine four times a day. quarters of a pound of the finest sugar, well
Leucorrhcea. The discharge may offend
"
dried, and sifted;stir them together thoroughly
in qualityas well as in quantity. What is and then with a table or dessert-spoon lay the
called whites or fluor albiis is a very common mixture quickly on the papers in the form of
disease, and is very injuriousto delicate women. a half-egg, sift sugar over them without delay,
This discharge is not always whi-te,however, blow off with a bellows all that does not adhere,
but may be either pale yellow,green, or ish
black- and set the meringues into a moderate oven.
; sometimes it is acrid and corrosive ; some-

times The must be quick, or the sugar melting
process
foul and foetid. It is attended by pain in will cause the cakes to spread, instead of
the back, loss of appetite, swelling of the feet, retainingthe shape of the spoon, as they ought.
and other signs of debility;and is generally When they are colored to a light brown and
the result of a relaxed state of the body, frequent are firm to the touch, draw them out, turn the
childbearing, etc. It is obvious that
hygienic measures adapted to improve the general
condition of the body must play the chief
part in the treatment of this disease ; the food
should be solid and nourishing, but easy of
digestion,and the drink generous, as port or
good claret. Tea and coffee should be avoided,

and strong broth drunk instead. Besides this
regimen, Peruvian bark or some other ent
astring-
bitters,or the muriated tincture of iron
in 20 drop doses, largelydiluted with water,
three times a day after meals may be taken ;
and the loins and thighs may be sponged
twice a day with cold water. The solution
of acetate of lead, a teaspoonful to a half
pint of water, may be employed as a wash or Meringues.
injection.
DifBcult Menstruation (Dysmenorrhcea) papers gentlyover, separating the meringues
is a disease in which the menses, though not from them, and with a teaspoon scoop out
entirelysuppressed, are accompanied with severe enough of the insides to form a space for some
pains in the back, loins,and bottom of the whipped cream or preserves, and put them
belly. It is caused by weak action of the again into the oven, upon some clean sheets of
vessels of the uterus, or spasm of its extreme paper, with the moist side uppermost, to dry.
vessels ; and is to be removed by warm bathing, When they are crisp through, they are done.
both topicaland general,with the use of opiates Let them become cold : fill with the cream or
(under a physician'sadvice),which should be preserves ; and then join together,two by two

employed on the first appearance of the sym.p- with a little white of egg, so as to give them the
toms that denote its approach. Many cases of appearance shown in the engraving.
350 MERINO METER
Italian Msiingues. " Take the whites of six stewed pears, and let them be about half ed
cover-
eggs and a pound of fine sugar, or half the with their juice. Whisk to a solid froth the
for small number of meringues. whites of five eggs ; stir to them five table-
quantity a
Boil the with a pint of water until it spoonfuls of sifted white sugar, and lay the
sugar
whitens, and begins to fall in flakes from the mixture lightlyand equally over the fruit ; set
skimmer; in the mean time have the eggs whisk-

ed the dish immediately into a moderate oven and
to a perfectlysolid froth,and when the bake it fifteen minutes. Cherries, damsons, or
has stood for three minutes after the common plums, first stewed as for compotes
sugar
been worked well from the sides {See Compotes) well for
boiling,
and answer as as pears
of the pan, mix them graduallybut very ly
quick- this dish ; also apples, apricots,or peaches,
with it,until the mass is quite smooth and boiled down to a marmalade with sufficient
firm enough to retain its shape when moulded sugar to sweeten them moderately. The skins
by lay out the cakes writing- and stones of the and plums
peaches, apricots,
a teaspoon ; on
paper, and set them in an oven so slow as to should be removed, but a few of the blanched
harden without coloring them. As they are kernels may be used to flavor the fruit.
not to be but merely fastened
filled, together, MERUTO. "
An extremely fine twilled stuff,
they may be baked on tins. made of the finest wool, and used for dresses
Part of them may be varied by the addition or shawls. The French excel in the facture
manu-
of three or four ounces of pounded almonds of this article,and their best qualities,
mixed thoroughly with and sugar, approximate to Cashmere
half the eggs ; but there are also
when a meringues have been
portion of the very good merinoes of English and American
moulded ; these will requireto be baked much make. Merino is found of all colors and quali-
ties,
longer than the others ; they should be lightly and is usuallyeither three-quarters or six-
browned, and crispquitethrough. quarters wide.
Pears or other Fruit, (Meringues of.) " There are also merinoes made of a mixture
Fill a deep tart-dish nearly to the brim with of wool and silk.
Vertical Section of Water Meter Drum.
rt, inlet ; jf, exit pipe ; kkk^ compartments of the drum ; ^, slit for exit of âs from compartments ; 5, f, direction of
rotation of drum.
METERS, for Gas." These are of two kinds, arranged that when the water is at the
the water-meter and the dry-meter. The dry- proper level "
so as to immerse about three-
meter has the advantage that it doesnot aid in fifths of the drum gas "
may enter into or
thedepositof the water in the tubes, which is escape from some of the compartments, but
always going on more or less,and which it is cannot do both at the same time in the case of
necessary to avoid as far as possibleby taking compartment. The drum is moved by
any one
care that the pipes all drain into the meter, the pressureof the gas against the partitions.
without any depending portions except at the The motion of the drum is communicated
burners, where it is impossibleto avoid it. to wheel-work which turns the hands on the
A Water Meter consists of a drum ed
divid- meter dial. The measuring space of the meter
into four compartments by partitionsso depends of course upon the level of the water in
METER 351
the drum ; if this is too high the meter has to If the water is too low, fewer revolutions for the
make more revolutions to given amount
a of same amount are required,and it registerslow
pass
gas, and registers
high or againstthe consumer. or againstthe company. To prevent the for-
FlG. 2.
Vertical section of wet meter. inlet,^

G outlet, A float,/valve, " overflow pipe, w plug to let off surplus water,
wheel-work of dials ; V, plug for pouring water into meter.
mer state of affairs so far as possible,the tube the motion of the drum, and consequently the
ft (Figs.2 and 3),is so arranged as to act as an flow of the gas. It may be thawed by pouring
overflow and stop the flow of gas completely if boilingwater over the meter or into it. Gly-
cerine
solution of chloride of calcium, 4 lbs to
the gallon,and similar liquids which neither
freeze nor evaporate, are used to prevent this
difficulty.
Besides the stoppage caused by freezing of
the water in the meter, the gas in a house plied
sup-
through a wet meter will sometimes fuse
re-
to burn on account of too much or too

little water in the meter. In such a case the
plug u (Fig.2) should be unscrewed to let out
the excess from the overflow, or water should
be poured in through V (Fig.2) until it runs
out at the overflow. Condensation of water in

thepipes will often cause the lightsto jump or
extinguishthem altogether. This is remedied
by removing a burner and blowing strongly
through the pipe will sometimes force the wa-
ter
out of the depression in the line of pipe

where it has collected.
Freezing of moisture in the service pipe may
also cut off the supply of gas. This can only
Fig. 3. be remedied by excavation and applying heat
outside the house.
Vertical section of wet meter at rightanglesto that in Fig. 2.
Letteringsame as in Fig. 2.
A dry meter consists of two chambers times
(some-
three), usuallycircular,resembling in ap-
pearance
the water level is too high. To avoid other a double bellows which are so ed
connect-
consequences of a low water level,the float /; that when expanded, the other side
one side is
(Figs.2 and 3) is appliedwhich is attached to is contracted. The gas passingthrough
the me-
ter
the valve /
(Figs.2 and 3) which shuts off the fillsand empties these chambers alternately,
gas by falling
upon its seat. and by the reciprocating action thus produced, a
The freezingof the water in the meter stops train of wheel work attached to the hands of the
352 METER MILK
dials,
is made to move. The mode of action may the meter. The dials below are marked tens,
be best understood from Figs. 4 and 5. The hundreds, thousands, etc., according to what
they record. The lowest figurewhen the hand
is between two, should be taken ; thus : if tlie
"
dial marked "
100 thousand has the hand tween
be-
"
5 and 6, that marked 10 thousand "
"
between o and 9, that marked thousands "
at
8, the reading would be 598,000. If sometime

"
after the "
100 thousand hand is between 7
and 8, the "
10 thousand" at 2, and the sand"
"thou-
between reading is 720,000, o and i, the
and the difference
these figures,or between
122,000 feet,have passed through the meter.
Householders may easilyverifythe accuracy of
their gas bills by consulting their meter at
'
stated intervals.
MICE. " A good cat is the remedy for
best
these nuisances, and will generally clean the
house of them in a short time. A turtle in the
cellar is said to keep it clear of mice and rats,
probably by disagreeable to them.
some odor
We do not vouch for the statement. Many poi-
sons
Fig. 4. for them are sold in the shops,the best of
Side view of dry meter. which is the phosphorus paste ; but equal
Description OF Figs. 4 and 5. A inlet,B outlet, rr, //
"
quantitiesof hemlock and old cheese, or of arse-

nic
and ^rf are the rings, leather belts and disks forming the measur-
ing
and meal, are as good as anything else. The
bellows, held in place by the guides e^, 2 and 3 in cut 4 and
s in cut 5, attachment connecting with the arrangement for objectionto using poison is that it renders the
converting the reciprocatingmotion into rotary motion. The
house liable to a bad smell ; but this evil may
slide valves are so arranged that when one side of the bellows
is full the flow of gas is turned into the other side which fillsas be lessened by placinga dish containingoil of
the first one empties, the gas escaping through the pipe B. vitriol poured on saltpetre,
or chloride of lime
and water, where the smell is most annoying.
MIGNONETTE. " One of the most popular
of the hardy annuals. It will thrive in any
good garden soil and requires no care ;
and where this plant has once grown well it
will come up year after year from self-sown
seed. Sow late in the autumn and it will come
up early the next spring and bloom profusely

all summer. The flowers of the common ety
vari-
are a greenish white, and of exquisite

fragrance.Parson's new white, and the crimson
flowered, are choice novelties.
MIIiDEW. " This is one of the most ficult
dif-
of stains to
remove, and cannot be moved
re-
at all unless it is attacked early. Mix

soft soap with powdered starch, half as much
salt,and the juiceof a lemon ; spread this mi.x-
ture on both sides of the mildewed cloth. Let
it lie on the grass day and night tillthe stain

comes out, renewing the applicationtwo or
three times a day.
Salt wet with tomato-juice will sometimes

extract the stain. Spread the cloth on the grass
in the sun as before. "
Fig. 5. MILK. "

This is one of the most important
Front view of dry meter. foods which nature has suppliedfor the use of
stick, but since it contains all the elements of
side valves sometimes may usually man,
be started by suddenly turning gas on the at nutrition within itself,and digest-
ible
in the most
the service pipe. The flexible diaphragms of form ; and there is no other, perhaps,
the bellows are apt after a time to grow stiff,which is found in such universal use out
through-
when the lightsbecome unsteady. Cow's
Wet meters the world. milk, which is the only
are simpler and less liable to get out of order kind of which we shall treat here, is the most
latter on the other hand for infants is supe-
than dry meters. The agreeableof any ; and even rior
are not subject to freezing, too much or too to any other except the human milk. (See
little water, or water in the house pipes. Infants.) Its qualitydepends very largely
The index of the meter is quite simple. A upon the breed of the cow some breeds give "
small dial above is not used except in testing milk much richer in cream than others and "
MILK-WEED MINCEMEAT 353
also upon the treatment which the cow receives. and stew like any other vegetableused for
(^SceCow.) Scarcely less important is the greens.
management of tlie milk after it is drawn
itself, MIIjLET. " The smallest seeded of the corn
from the cow, and too much care cannot be stowedplants,being

be- a true grass, but the number of
upon this point. (Av Dairy.) seeds in an ear makes up for the diminutive
Millc from farm where fever e.xists size. There varieties of the mil-
let
a typhoid are numerous
is one of the most prolificsources of the which are cultivated as food in dilferent
spread of that disease. In hot weather milk may parts of the world. The comrnon millet is the
be kept sweet by scaldingit very gently, out
with- usuallygrown here (when it is cultivated
kind
boiling;also by putting a spoonful of at all),and of this there are two kinds, the
scraped horse-radish into each pan of milk, brown and the yellow. The first is sometimes
which will keep it sweet for several days. used a substitute

as for sago and rice,and it
Cream
may be kept for twenty-fourhours by makes
very good puddings. A yellow variety
scalding it ; and, if sweetened with pounded of the Italian millet,called "golden-cloudmil- let,"
loaf-sugar, it may be kept two days. Certain is sold in the grocers'shops for making pud-
dings,
kinds of food affect the flavor of milk; turnips, and is
very delicate and wholesome.
for instance, impart flavor which is agreeable.
dis- MINCEMEAT." .--Beef-tongue,
I. r^/Cv
or
a very
This flavor may be removed by inside of roasted sirloin,\ lb ; beef kidney-suet,
dissolvinga pound of saltpetrein a gallon of 2 lbs ; stoned raisins and minced apples,each
boilingwater, and adding a half pint of this 2 lbs ; currants, 2^:2 lbs; fine sugar, 2)4 lbs;
solution to every four gallons of milk as it comes candied orange, lemon, or citron peel,8 to 16
from the cow. oz; lemons, 2; peel of 2 others grated; salt,yi
The adulteration of milk,as sold in the cities,oz ; nutmegs, 2 ; pounded mace, i teaspoonful ;
has always been considered to be very great ground ginger,rather more
"
than i teaspoonful;
that is,it has been believed that not onlywater, sherry or Madeira, )" pt; brandy, yi pt.
but various other ingredients are added in Boil the tongue {ivitliontsalt) until quite tender
great quantities. Recent analyses in several of and cut free from the rind ; or if the sirloin
the cities seem to prove that this is a fallacy;be used cut it from the inside of a well-roasted
and that while water is added in numerous joint. Boil the two
stances,
in- lemons whole until quite
it is extremely seldom that even chalk tender, and then chop them up entirely, with
or starch has been used for adulteration, the e.xception of the pips. Mince each of the
while of other substances there ai"e practically above ingredientsseparately, and all well gether
to-
none. Starch is said to be sometimes added to before the wine and brandy are added.
conceal the blue color produced by the addition After the mincemeat is mixed thoroughly,
of water ; it is easilydetected by the violet-blue press it into a jaror jars,and keep it closely
color formed when the milk is brought in contact covered ; it should be stored for a few days before
with a drop of tincture of iodine. Chalk it is used, and will remain good all winter.
is added occasionally to neutralize the acidity Some persons like a slightflavoringof cloves
in sour milk, and also to give it thickness and in addition to the other spices; others add the
body. When this is the case, the deposit left juice of two lemons, and a largerquantityof
by the milk, after standing some time, if washed brandy. Minor changes such as these can be
and dissolved in acetic acid (vinegar') will effer-
vesce. made to suit individual tastes
A more common fraud than any, prob-
ably, II. T^tZ/Jv.--Lean beef {boiled), 1 lbs; beef-
consists in removing the cream ; but this suet, I lb ; apples,5 lbs ; seeded raisins,2 lbs ;
can usuallybe told merely by tasting. sultana raisins,I lb ; currants, 2 lbs ; citron,^^
Condensed Milk is simply milk boiled till lb ; pounded mace, 2 tablespoonfuls ; pounded
all the water is extracted from the other ingredients, cinnamon, 2 tablespoonfuls ; nutmeg, grated,
with the addition of a certain proportion of I ; cloves, and allspice, i tablespoonfuleach ;
sugar. Dilution with water bringsit back nearly brown sugar, 7.yilbs ; sherry,i qt ; brandy, I
to its~ originalcondition. This milk has pt.
several advantages over the fresh in cities, Wash "
the currants and raisins and pick them
one of which is that it is certainly pure. {See out carefully ; pare and core the apples; mince
Butter, Buttermilk, Cheese, Cream, and these, togetherwith the beef and suet, separately
Dairy.) ; and mix all togetherthoroughly before
MILKING. {See Cow.) adding the sherry and brandy. This may be
MILK-'WEED. An
" extensive family of kept,as in preceding recipe,all winter.
plants,known also as milk-vetch," growing
"
III. Take .--Beef-suet, 2 lbs; currants, 2 lbs;
wild in many portionsof the country, the young raisins,seeded, l lb; bread, 2 oz; brown sugar,
shoots of which, when about four to si.x inches \)i lbs ; red and white wine, mixed, 3 gills;
high,make excellent and tender greens. Even lemons, peel of 2 and juice of i ; candied
after the young leaves become detached from orange-peel,4 oz ; cinnamon, mace, nutmeg,
the stalk and begin to mature, they are good. and salt, to taste.
When sold in the market, the young milk-weed Prepare and mix as above. If preferred, two
is usuallytied up like asparagus, in bunches ; biscuits may be substituted for the two ounces
but the stalks are shorter, and of a lighter of bread.

color. It is best in May, and that which grows Mock Mincemeat. Ta/v .--Raisins, I" tea-
in the shade is most tender and sweet. Cook cupful; currants, i teacupful;molasses, brown
23
MORPHINE MOULD 355
MORPHINE. " Poison. Treatment, see are supposed to be

disagreeableto them, and
Opium. Avegetablealkaloid made from opium. in the absence nets mayof be applied to
the
It is a powerful anodyne and sedative, and is the face; but whatever effect it has is only tem-
porary.
much used in medicine, either in the form of Spiritsof ammonia (hartshorn)is the
hydrochlorate,acetate, sulphate,or citrate ; the best antidote for their bites ; salt and water is
first-named being used most frequently. The good.
best preparationof itis whatis known as lifaeen- MOSS, ICELAND. {See Lichens.)
die's Solution. Morphine is a deadly poison MOTHS. "
Many persons suppose that moths
when taken in overdoses, and its use is attended are produced in clothes that are laid by, merely
with such danger under any circumstances by theirbeing shut up in closed places; but
that it should never be taken except by and this is an error. The moths themselves are quite
in accordance with medical advice. In sub- harmless, and
cutaneous it is only in their larva or maggot
injectionsof morphine, be sure to state that they feed upon the woollen fabric.
have Magendie's Solution without acid, fresh None of these larvae ever appear among clothes
and clear, or an abscess will result. There or articles of any kind, provided none of the
is danger of forming a morphine or an opium winged moths can have access to them to lay
habit, as bad as' the alcohol habit. Moreover their eggs ; therefore,by preventing the winged
the patientmay be under the influence of opium moths from obtaining access to what
you wish
so to be really
as irresponsible, and yet his con-
dition to preserve, no injury by moths can possibly
not apparent to companions. In such a happen to them. I3y tying up any article that
state, there is great danger of his seeking the is free from moths in paper, calico,or linen so
drug and taking a poisonous dose ; it should tightlythat the winged moths cannot penetrate
therefore be kept out of his reach. I n the so-call-
ed it, it may be kept secure. But it is to be
reaction
" "
from excessive doses of opium, observed that the moth is
very cunning, and
the suicidal mania is apt to come, so the patient unless the enfolding has been very cartful they
should be watched, even for three or four days will effect an entrance. Camphor, cedar-wocd,
after the effects of the drug appear to be entire-ly and Russia-leather will, to a certain
pepper
After it has been necessary to give extent, repel their advances ; but neither of
gone.
heavy doses of opium, it should not be stopped them can be relied on, and the above tion
precau-
off suddenly,but the dose should be continued is all that is necessary.
though gradually but ine.xorably lessened at Should any woollen articles appear to be
the rate of about one-third per day. Opium is attacked by moths, beating and brushing,and
probably the most powerful stimulant known, to the sun should be resorted to at
exposure
and the effects of its sudden withdrawal should then be hung in closet
are once. They a
more painfulthan those of even alcohol. or wardrobe containing in which an open vessel
MORTAR. {See Wedgewood mortar.) placed; this will
spiritsof turpentine has been
MOSELLE WINES." These wines are effectually destroy all the larvae. (^^^Carpets.)
made in the valleyof the Moselle (Germany), MOULD. Mouldiness is caused by the
"
and are usuallyclassified with the Rhine wines, growth of minute vegetation. Ink, paste,
though they are much inferior to the better leather, arid seeds most frequentlysuffer from it.
qualities of the latter. They are also lighter A clove, or a few drops of any essential oil,
and less spirituous, and of rather thin body ; will preserve ink. Leather may be preserved
but they are noted for an agreeable aromatic by the same substances : thus, Russia-leather,
flavor, which, however, is said to be generally which is perfumed with tar of birch, not only
imparted to the wine by mixing with it tincture never becomes mouldy but prevents its occurring
of elder-flowers. The better sorts of Moselle in other bodies. A few drops of essential
are highly esteemed in Germany for their supposed oil put in the box in which they are packed
medicinal properties; they are believed will keep books entirelyfree from mould. For
to be not only generous and stimulatingbut harness, oil of turpentine is good. Alum and
slightly laxative. resin are used to preserve bookbinders'-paste,
The most celebrated brands are the Branne- but ineffectually; oil of turpentine (three or
berger, and Scharzberger; and scarcely less four drops to a quart) succeeds better, but by
esteemed are the Zeltigner,Graacheti, Dun, small quantities of oil of peppermint, anise,
Josephshoff,Berncastle, Grunhausen, Scharg- or cassia, paste has been preserved for several
hoffbers;er, and PiesporterAuslese. By a pro-
cess years. Seeds may also be preserved by putting
similar to that by which champagne is a few drops of any of the essential oils on the
made, large quantitiesof sparkling Moselle paper or cloth in which they are enclosed ; and
are manufactured, which resembles champagne this is of great consequence when they are
in taste, and by means of false labels is sold as sent to a distance. Of course moisture must
such. It is never a pure and good wine. be excluded as much as possible,as the oils
Moselle is essentially a summer wine, and prevent the bad effects of mould only.
should be drunk cooled. Iron-mould is in reality a stain from rust,
MOSQUITOES. The only sure protection and is as nearly ineradicable as stain can
"
be.
againstthese troublesome little insects is to By moistening the part with ink, and, while
have nets at the windows, so as to keep them this is wet, rubbing it with muriatic acid diluted
out of the room, or, failingthis,to have close with five times its weight of water, both stains
nets around the bed. The fumes of camphor may sometimes be removed together.
356 MUCILAGE MULLET
MTTCILAGE. " A solution of gum in water, best. It has agreeable acid, sugary
an taste.
used in medicine, and as a paste in
many Black mulberries
are larger and sweeter, but
household processes. Mucilage of gum-arabic are slightly insipid. The white variety is
is best for these latter purposes. Dissolve smaller than either,and in flavor resembles
gum-arabic (the best is nearly colorless)in ripen about the black. Mulberries begin to
either hot or cold water tillthe whole is of the the 1st of August. When used for dessert,
consistencyof cream, and keep it as much as they should be freshlygathered,and so ripe
possiblefrom contact with the air. Add a few as to fall from the trees when slightlyshaken.
drops of any essential oil,to prevent its souring. Boilingblack mulberries in a little water tillof
About 30 drops of syrupy glycerineto a the consistencyof cream makes a syrup which
pintof mucilage will prevent its crackingwhen is good for sore throat.
dry,or making labels curl. Cider (Mulberry). Press the juice from "
MUFFINS." Take .-Flour, 3 pts ; milk, I yi ripe mulberries ; mix it with an equal quantity
pts ; yeast, ]/", teacupful; eggs, 2 ; melted butter, of apple-juice ; and proceed as in making
4 tablespoonfuls ; salt,i teaspoonful. cider.
Heat the milk till lukewarm, and then mi.x MULCH. Half-rotten matting, straw, "
in the flour ; beat the eggs, and add them with leaves, etc., strewn around the roots of plants
the other ingredients. Set the batter to rise to protect them from unfavorable weather.
in a warm placs; when light,butter the muffin When completely rotted,it makes an excellent
rings,turn in the mixture, and bake on a griddle manure.
not too hot, tillthe muffins are of a light MULLED DRINKS (Cider)." Take of
brown. Serve hot. bruised stick cinnamon about % oz; half a
Bread Muffins. " Take .--Raised grated nutmeg; 10 or 12 bruised
bread, 4 cloves; infuse
thick slices ; flour, two tablespoonfuls; milk, in half a pint of boilingwater for an hour ;
Vi pt ; eggs, 3. strain the liquid,add sugar to the taste, and
Cut all the crust off the slices of bread, put pour it into a pint of hot cider.
them in a pan and pour enough boiling water Claret. " Boil the sugar and spice as above
over them to soak them well ; cover it over for a few minutes in justenough wine for the
and let it stand an hour. purpose ; then add the remainder and boil as
Then drain
off the water, and stir the soaked above for a second or two.
bread tillit is a smooth paste ; stir in the flour Port. " Boil any of the spices(cloves,cinna-
mon,
and the milk ; and add the eggs, after having nutmeg or mace) in half a pintof water,
beaten them very light. Butter the muffin- with three ounces of sugar; after it has boiled
rings,fill them with the mixture, and bake five minutes or so, add from si.x to twelve
brown. These muffins, if properly made, are wineglassfulsof rich port wine ; let it boil
very lightand nice. up once and pour out into the vessel in which
Hominy Muffins. Take .--Small hominy, "
it is to be served. If desired, the water can
boiled, two cupfuls; milk, two cupfuls; melted be drained off from the spices before the
butter, Yz cupful; salt, 2 even teaspoonfuls; wine is added to it ; and lemon or orange juice
sugar, two tablespoonfuls ; flour,I ^ cupfuls; added.
baking powder, 2 teaspoonfuls; eggs 3. Any other wine, and either ale or porter,
"
Sift the baking powder with the flour ; and may be "mulled like claret in the same way;
beat in a little of the milk, and all the eggs, it is a very pleasantdrink for winter.
butter, salt,sugar and hominy, which should MULLET. There are several
"
varieties of
be warm to mix well ; add the rest of the milk ;
the mullet, among which the striped 7"iutlet is
bake in quick oven
a plentiful.It is in season
in muffin from ber
Septem-
rings placed most
in a dripping-pan. to May, and is usuallyvery fat ; but it has
Rice Muffins. Take :-^d\\Â rice, yi P*! a rather unpleasant flavor, and is not much
"
flour,1 1" pts ; milk, I pt ; butter (or lard), ; esteemed

I gill for the table. The golden mullet,
salt, I teaspoonful ; baking powder, 4 even or mullet-sucker, is a beautiful fresh water fish,
teaspoonfuls. in season during the winter and springmonths.
Beat the butter, salt and eggs into the warm The flesh is sweet, but rather dry, and quite
nee ; add the flour, with which the baking full of small bones. The plain red tnullet is
powder has been sifted,and the milk ; bake abundant in summer, and may be had through-
out
as above. the year. The white ox mullet is also
gray
Corn Muffins. Pour a pint of scalding fine.
very
"
milk on three gillsof corn meal ; add two

tablespoonfulsof melted butter and half a spoonful
tea-
of salt ; stir in two well beaten eggs,
and one pint and one tablespoonful of flour,
which has been sifted with two even spoonfuls
table-
of baking-powder. Bake about an
hour.
Graham Muffins may be made by ing
substitut-
unbolted flour or Indian meal in the above Prepare, cook, and serve white mullet as
receipt. Use cold milk. directed for fresh mackerel.

MULBERRY." The red mulberry is the Baked, Broiled, or Roast Red Mullet "
MULLIGATAWNEY MUSHROOM 357
First wash and then dry the fish thoroughly in management, this natural process of the
dent
a cloth ; neither scale nor open it,but take out disease is
interrupted,the tumors about the
the gillsgently and carefullywith the small throat suddenly subside and are followed by
intestine which will adhere to them ; wrap it swellingsof the testicles in males and of the
closelyin a sheet of thicklybuttered paper, tie breasts in females,accompanied with increased
this securelyat the ends and over the mullet fever.
with pack-thread,and bake it in a moderate Treatment. In ordinary cases little
"
very
oven; broil it over a clear but not too hot fire, treatment is
required beyond the administering
of a mild laxative and the applicationof warm
poulticesto the parts affected. But great precautions
must be taken against taking cold,
especiallyif the swellingis transferred from the
throat to the testicles or breast. During the
first day or two of the disease it is well to en-
courage
the swellingby rubbing the parts gen-tly

with some volatile liniment ; and for the same
Red Mullet. the parts may be covered with soft flan-
nel.
reason,
Should the swelling suddenly subside
or roast it in a Dutch oven : from twenty to and any tendency to delirium manifest itself,
a
twenty-fiveminutes will be
generally sufficient physician should be summoned at once.
to dress it in either way. For sauce, add a Mumps are epidemic, and are be-
lieved
generally
little melted butter to the liquor which has to be contagious.
flowed from the fish, a dessert-spoonfulof MUSCADINE. "

A very large,sweet, and
essence of anchovies, some cayenne, a little spicy grape, which grows in great abundance
and
lemon-juice, (ifdesired) a wineglassfulof throughoutseveral of the Southern States. The
claret. Remove the pack-thread and skin is very thick and tough, and the pulp has
port or
send the mullet to table in the paper wrapping ; a spicy flavor which is extremely pleasant. No
or remove the paper and dish with the sauce. cultivated grape approaches the muscadine in
IVnjLLAGATAWNY Disjoint a rabbit, size ; it is generallytwice as largeas the largest
cut the back into 6 pieces;slice Ulbs beef, thin. Delaware or Concord. Muscadines ripen in
Place in a saiitoir 6 onions sliced,and 3 ozs August. Wine is made from them in the same
butter; when brown remove into a stew-pan; way as from other grapes.
in the butter brown the rabbit and beef; put MUSH. " Take a pint of Indian meal, wet it
into the bottom of a soup-pot 4 slices of raw up with cold water, and stir it into two quarts
ham; lay in the rabbit and beef, the onions, 2 of cold water, saltingto taste. Boil two hours
sour apples grated, and rind of \ lemon. Now stirringoften with a wooden spoon or stick,
in the sau/oirpni 2 ozs butter, 2 ozs flour,3 ta- and then remove from the fire. This may be
blespoonfulsof curry-powder, i large teaspoon- eaten with butter simply, or with milk and
ful salt; stir with a wooden spoon 2 minutes; sugar, and is very good for the sickroom or the
add qts of boilingstock with which
2 the sautoir nursery. Graham meal may be substituted for
has been rinsed out, and \ pint white wine; the Indian if liked.
simmer \\ hours, skim clean; when ready pour MUSHROOM.^The mushroom is ered
consid-
into tureen; serve with rice. i^Seeunder SoUP.) by many one of the greatest delicacies
MUMPS. "
A swellingof the glands about known to our tables, and its richness in nitro-
genous
the throat. This curious disease makes its ap- elements renders it one of the most
pearance
usually in the spring, and young nutritious of all the edible
vegetables; but
persons of both sexes are much more liable to there are a varietyof poisonous fungi which so
be attacked by it than those farther advanced closely resemble mushrooms in appearance

in life. It commences with a feelingof pain that no one should venture to eat of the latter
and tension beneath the ear, swelling soon without
velops,
de- knowing with certaintyhow to select
and as the disease progresses the least the proper kind. Edible mushrooms are most
motion of the jaw becomes in August
extremely painful. plentiful September, and spring
and
Sometimes only one side is affected,sometimes up in the open fields after low-lyingfogs or
both at commonly one after the looking for them avoid low,
once, more heavy dews ; in
other. The disease is accompanied by fever, damp, shady spots. The button (as it
young
usuallyvery slight, but occasionallymore rious. is generally called) has
se- the top or cap quite
About the fourth day from the commencement white, while the gillsor under part are loose,
of the swelling, the disease is at its and of a lightred or flesh color : as it increases
height. A gentle moisture then begins to in size and age, the top changes to a tawny or
exude from the surface of the swelling, the gills
panied
accom- brown color, and looks scurvy, and
with a general perspiration of the whole change to a darker red or black. The stem is
body, which, if it be encouraged by keeping also white and round, and turns dark with age.
warm in bed and drinking diluent fluids,seems The upper skin of the mushroom peels off
to form the natural crisis of the disease, which readily; that of the poisonous fungus does not.
begins to decline and usuallydisappears about The button is sometimes found perfectlyround,
the eighthday. and when smooth and white is the best kind of
If,however, by exposure to cold or impru- mushroom. Every edible mushroom has a
MUSHROOM MUSK
decidedly pleasant odor, and is never shiny; salt,half an ounce of whole white pepper, an
while those which are dangerous either have a ounce of ginger, sliced or slightlybruised,
bad odor or none at all. By those however who about the fourth of a saltspoonful of cayenne
are not already skilled in detecting the charac-
teristics tied in a small bit of muslin, and two large
of mushrooms still further tests should blades of mace : to these may be added half a
be applied. For instance, sprinkle salt on the small nutmeg, sliced,but too much spice will
part or gillof to be the mushrooms
entirelyoverpower the fine natural flavor of the
spongy
tried ; if they turn yellow they are poisonous ; mushrooms. When the pickle boils, throw
but if they turn black they are good. Allow them in, and boil them in it over a clear fire
the salt to act a little time before deciding as moderately fast from six to nine minutes, or
to the color produced. Another simple and somewhat longer,should they not be very small.
efificienttest is to cook a peeled white onion in When they are much disproportioned in size,
the pot with the mushrooms ; if it turns black, the larger ones should have two minutes boil
the mushrooms are poisonous and should be before the others are thrown into the vinegar.
thrown away. It is also deemed prudent to As soon as they are tolerablytender, put them
rejectmushrooms when a silver spoon used in at once into small stone jars,or into warm
stirringthem turns black. wide-necked bottles,and divide the spice equally
In case of suspected poisoningby spurious amongst them. The followingday, or as soon
mushrooms, take a liberal dose of the emetic as they are perfectly cold, secure them from
nearest to hand. After the stomach has settled, the air with large corks, or tie skins and paper
take from one to three tablespoonfuls of castor- over them. They should be stored in a dry
oil. place,and guarded from severe frost. When
Baked Mushrooms, Select large ones "
; trim the color of the mushrooms is more considered
the stalks, remove skins with a damp cloth. than the excellence of the pickle,the distilled
Place them on oval croutons; put them into a vinegar can be used for it.
baking-pan; season with salt, white pepper, Sweetbreads and Mushrooms. Take equal "
lemon juice,and chopped parsley. Cook in a quantitiesof sweetbreads and mushrooms;

hot oven 5 or 6 minutes, basting them often put into a sauce-pan and barely cover the mush-
rooms
with rich hot gravy in which a lump of butter with water; cover the sauce-pan, and
has been melted. Arrange the croutons on stew half an hour; take them from the water,
their dish, and over them the gravy. lay in the sweetbreads and stew fifteen min-
utes.
pour
Serve sauce ii la Maitre d' Hotel in a tureen. When both are cool, cut them into
Broiled Mushrooms. "
Large ones are best pieces the size of grains of mocha coffee;
for this purpose. Peel off the upper skin, and stew a few minutes in a little cream; season
with white salt, and mace, if liked ;

lay them, with the gillsupward, on the gridiron; pepper,
sprinklethem with salt and pepper, and drop dredge in a little flour, to make the cream
little bits of butter over them here and there. barely thick enough to keep the whole together
Broil them over a hot, clear fire,turning them in a soft mass. Serve hot, in paper cases, on
over when browned on one side ; serve hot. a napkin.

Catsup (Mushroom.) {See Catsup.) Powder (Mushroom). Take dried rooms
mush- "
Dried Mushrooms." Peel small,sound, fresh-

ly-gathered (prepared as above) and pound them to
mushrooms, cut off the stems, and a very fine powder ; sift it,and put it ately
immedi-
scrape off the fur entirely

; then arrange them into small and perfectlydry bottles ; cork
singly on tins dry
or dishes, and
ually
grad- them as and seal them without delay,for if the powder
possiblein a gentle oven.
as When they be long exposed to the air so as to imbibe any
are dry, put them into tin canisters, and store humidity, or if it be not well secured from it in
them where they will be secure from damp. the bottles,it will become putrid. This is an
When wanted for table, they should be put into excellent addition to many dishes and sauces.
cold gravy, slowly heated, and gently simmered A teaspoonfulof it,with a quarter of a pint of
and a small
until they are tender. strong veal gravy, as much cream,
Pickled Mushrooms. Select the smallest dessert "
spoonful of flour, will made a good
buttons of the meadow mushrooms, and let bkhamel or white sauce.
them be Stewed Mushrooms. I. Peel, and trim the

freshlygathered as possible. Cut
as
"
the stems off quite close, and clean them with stalks; place in a stew-pan with half the juice
bit of new flannel slightlymoistened, and of a lemon, white pepper and salt to taste, a
a
dipped into fine salt ; throw them as they are very little scraped garlic,and i oz of butter;
done into plenty of spring-water, mixed with a cover close, and stew for 5 minutes, add
allemande, or veloute sauce
large spoonful of salt,but drain them from it bechamel, to just
into a soft cover; boil up once and serve.

quickly afterwards, and lay them
II Peel, trim the stalks, and cut through and
cloth to dry,or the moisture which hangs about
them will too much weaken the pickle. For down the stalkinto3or 4 slices. Place in a stew-
thus in which asmallshallothasbeen minced and

each quart the of prepared,mushrooms pan
of butter, with white pepper and salt
take nearly a quart of the palest white wine fried in 2 oz
to taste. Pass over the fire a few minutes, then

vinegar (thisis far superior to the distilled
add enough Espagnole or cullis to cover; simmer
vinegar generallyused for the purpose, and the
variation in the color of the mushrooms will be I minute, addasmallglassof red wine, and serve.
MUSK. A highly odorous substance found

and
slight), add to it a heaped teaspoonfulof "
MUSK-MELON MUSTARD 359
in the musk-de^r,an animal which is a native American muslins are scarcely inferior,
and
of Thibet, China, and Siberia. A varietyof serve admirably for all purposes for which
musli is also found in tlie musk-rat of Canada. the cloth can be used. Muslin comes of differ-
ent
Music is of a bitter taste, and has a more widths, but the customary one is a yard ; it
powerful scent than substance known ; should be carefullyshrunk before being cut
any
other substances in its neighborhood become into garments.
by it, and when MUSSELS." These shell-fish highly
strongly infected once fumed
per- are not
retain long time. It also
the scent for a esteemed as food, being tough of texture, hard
has the property, when employed in very small to digest,and
consequently not agreeing with
quantities,of augmenting the scent of other many They may be obtained
stomachs. in
substances without imparting its own. The the markets, however, though not in great
best musk comes from China ; and to have it quantities,and are best during the fall and
genuine it should be purchased in the natural winter months. Boilingand picklingthem are
bag, or pod, as it is very often adulterated. the best methods of preparing them. Choose
The Bengal musk is inferior,and that from such as are large in the shell,plump in the
Russia the worst of all. The hair on the pod flesh,and brilliant orange in hue.
of the best musk is a fawn color,and on ferior Boiled
the in- Mussels. "
Put the mussels into a
a dirtywhite. When musk is bought large tin sauce-pan without water, and with the
otherwise than in the pod, draw a silken thread lid on. a brisk fire ; the mussels Set it over
two or three times through a clove of moist at the bottom will immediately let out enough
garlic,and then through the musk ; the latter, liquorto keep them from burning. As soon as
if genuine, will instantlyovercome the odor of they begin to warm shake or "hustle" the
the garlic. To preserve musk well, keep it sauce-pan so as to bring the bottom over the
perfectlydry; and when it is to be used as a top ; and so on tillall the mussels have felt the
perfume, moisten it. influence of the heat. When they open they
MUSK -MELON. " The varieties of this are done ; too much cooked they are spoiled.
melon are very numerous, some of them being Pour them, with their hot liquor over them,
distinguishedby a thick and warty rind, some into a bowl or deep dish, and serve diately.
imme-
by a rind cracked in a net-like manner, some
by ribs and furrows, and others by a perfectly Pickled Mussels. Boil them as above, and "
smooth and thin rind. They differ also in the when done, pick out the mussels with a fork
color of the Jlcsh of the fruit,which is green, and put them into a common preserve-jar, ing
dust-
yellow,and red ; and in size,which varies from pepper over them from time to time. When
three or four inches to a foot in diameter. The the liquorwhich comes from them has settled,
choicest varieties are the citron, cantaloupe, pour over the mussels a mixture of half liquor
nutmci;, and pineapple. Of these, the citron and half vinegar. They will then keep several
is most valued for its sweetness, richness, and days. If not for early use, they should be
high flavor. They appear in the Southern pickled in pure vinegar with plenty of spice.
markets (whence they are shipped North) about Tie them down close with bladder or thick
the first of August, and are distinguishedby paper.
their small size and comparativelysmooth rind. MUSTARD. The pulverized seed of the "
The mitineg is preferred by most people for mustard-plant. There are two varieties of
its high musky flavor and large size,and the mustard, the black and the white, both of
skin appears as if covered with a net, ribbed which are cultivated in our gardens. The
or crossed like the nutmeg spice. They are in seeds should be sown in the early spring,in
season in July and August, and are among the rows about two feet apart ; they grow very
most extensively cultivated of the varieties. rapidly,and flower in June, shortlyafter which
The cantaloupe is the first ripe musk-melon the seeds appear. The leaves of the young,
but is less cultivated than the former. It has white, hood-leafed mustard are excellent for
a sweet and pleasant flavor. Most musk- salad, or to boil with meat as greens; they
melons when ripe have a decided yellowish be had at time in a few days by sow-
ing
may any
tinge,but this test is not always conclusive. the seed in a box and keeping it in a warm
MTJSK-RAT. " This animal is
place. The seed-vessels of the black mustard
sometimes
seen in the Northern markets, but is
are often
smooth, those of the white rough and hairy.
not
eaten, more on account of its name probably The seeds of the former are small, of a dark
than anything else,for its flesh is both tender brown color, inodorous when whole, but when
and well flavored. If it can be hung and frozen powdered and mixed with water have a strong,
a few days it is considered stillbetter. pare, penetrating odor, and a sharp,burning taste ;
Pre-
cook, and serve like Rabbit. those of the latter are larger,of a yellow color,
MUSLIN." A fine, thin, flimsy sort of and less pungent taste. The flavor of mustard
cotton cloth, which has a fine warp on its is obtained by crushing and siftingboth kinds
surface. There numberless varieties of of seeds, which
are are usuallymi.xed for this pur-
pose.
muslin, it being manufactured in nearly every
country of the world. The best is the Indian The adulteration of mustard is well-nighuni-
versal,
muslin, which has a special reputation for dura-
bility, wheaten flour being added and turmeric
and for retainingits whiteness ; and the to give the proper color to the mixture. The
Swiss muslin ranks next. But the English and adulterations, however, are only of importance
360 MUTTON
as far as the money-value is concerned, as the seem to indicate. The most solid meat is the
turmeric is innocent
of any qual- leg, and the least the shoulder
ities. mischievous and breast.
In there
purchasingmustard is no guide The latter has the further disadvantage of having
short of the microscope but the palate, as the more fat than lean, whilst the lean is not
full strengthis not developed until the flour is easilymasticated and has but little flavor. It
mixed with hot water. Most people can judge is sold at a lower price, however, than any
of the strength when used, and this will serve other jointof mutton, and may be made into a
as a guide in future purchases. variety of economical and serviceable dishes.
The art of mixing mustard is to have it per-
fectly
smooth and of the proper consistency.
The liquidwith which it is moistened should
be added to it in small quantities, and the mus-
tard
should be well rubbed and beaten with a
spoon. Mix half a teaspoonful of salt with

two ounces of the flour of mustard, and stir
to them by degrees sufficient water to reduce
the whole to the consistencyof a thicl" bat-
ter;
do not put it into the mustard-glass
imtil cold. It ought always to be sufficiently
diluted to drop easilyfrom the spoon. Some
persons like half a teaspoonful of sugar in the
finest powder added to the above mixture.
Mustard for instant should be mixed Carcass of Sheep.
use
with milk, to which a spoonful or two of very

thin cream should be added. 1. Leg of mutton.
Tartar Mustard. " Rub four ounces of tard

mus- 2. Shoulder of mutton.
very smooth with a teaspoonful of salt, 3. Loin of "
and wet by degrees with strong horseradish

it 4 and
of mutton. 6. Neck
vinegar,a dessert spoonful of cayenne, or of 5. Breast of mutton.
Chili vinegar,and one or two of tarragon vinegar. 6. Scrag of mutton (end of neck).
A quarter of a pint of vinegar poured 7. Flank of "
boilingupon an ounce of scraped horseradish, To secure the best mutton, choose that in
and left for one night,closely covered, will be which the lean is firm, juicy,of a darkish red
ready to use for this mustard, but it will be color, and finely-grained ; and the fat white,
better for standing two or three days. clear,and hard. When the latter is yellow,the
MUTTON." The name given to the flesh of meat is rank and of a bad quality. If the animal
sheep when slaughteredand dressed. The age is diseased, or has been driven a long way,
of the animal producing the best mutton pears the flesh will be flabby,the kidney-fatsmall,
ap-
to be between three and five years. with a stringy appearance, and the lean seen
When younger than three years, it is usually through the skin on the back of a dark, bluish
tender; but has not so much flavor and ness hue.
juici-
as that which is older and more fullyde-veloped. It is maintained by some that mutton is best
The qualityof mutton depends also immediately after being killed, or before the
to a great extent on breeds and feeding. A animal heat has been lost ; but this seems to be
large-framed, coarse-woolled,fat sheep produces a mistake, and butchers themselves agree that
a coarse-grained, dry, and poorly-flavored mut-
ton it is much improved by standing a day or two.
; while the short-wooUed, round, plump, When the weather will permit,the tenderness
and thick sheep (such as the Southdown, Leices- ter, and sweetness of a joint of mutton may be
"
Cotswold, etc.) yield the close-grained,greatlyincreased by hanging it for a week "
tender, juicy,and highly-flavoredmutton or even more. " In England, the Christmas

especiallywhen allowed to graze on the short, mutton is frequently"hung" six weeks before
sweet grass of hills and mountains, with the using. A light, cool,airyplacemust be chosen
addition of proper stall-feeding afterwards. for this purpose.
The sheep is usually butchered as shown in As regards the nutritive value of mutton, it
the accompanying cut ; and the following are is popularly considered a lighter food than
the names of the principal pieces: "
beef; and it doubtless has a more delicate
The joint which contains the least propor-tion flavor,less red-blood juices,a looser texture,
of fat is the leg,and next to that the and a largerproportionof fat. Dr. Smith serves
ob-
shoulder, whilst the loin,neck and breast have that although an agreeable and valu-
"
able
the largestproportion. The least proportion food for all classes, it is not so well fitted
of bone to meat is found in the leg,and on this as beef to sustain great exertion, but is rather
account as well as the comparative absence of a food for those of sedentary and quiet habits,
fat, it must be regarded as the most useful includingwomen and the sick." The time re-quired
jointin the sheep and justifies the higher price for the digestionof mutton is three to
demanded for it. The neck has the greatest three and a quarter hours.
proportion of bone, with a largeproportion of Mutton is in season throughout the year, but
fat,and is not so economical as its price would in the Autumn is not so good as at other sea-
MUTTON 361
sons, the meat being dry, and vored.

"woolly-fla- Mutton Chops. Prepare the chops
Fried "
"
broiling; dip them in beaten
as for eggs and
Baked Mutton. " Either a loin,saddle, leg, roll them in pounded crackers ; fryin hot lard
shoulder or breast, may be baked. Put the or dripping ; drain them as they are dished,
meat into a balcing-panwitli a little butter and serve hot.
spreadover in enough
it ; pour cold water to Ham of Mutton Select a plump, ing
solid-look-
cover the bottom the pan, and
of then .set it in leg of mutton. Mix a quarter of a pound
aquick oven. After it has been in the oven of brown sugar, an ounce of saltpetre, and an
about fifteen minutes, baste and place a piece ounce of black pepper ; rub this mixture into
of buttered paper on the top of the meat ; if the the meat for some minutes until the outer part
bottom of the is gettingdry, add a little is well saturated with it ; then put the mutton
pan
more water. If too much large earthen-ware
fat accumulates vessel, cover it with
in the into a
take the out, the fat off,adding about a pound and a half of salt,and let it
pan, pan pour
cold water instead, and set back into the oven stand three weeks, turning it every day and
to finish cooking. If the paper scorches, sub-stitutebastingwith the brine; after the first week add
another piece,but by basting over the a teacup of vinegar. At the expirationof the
paper it will last a good while. Cook until a three weeks, remove the ham from the pickle,
skewer or small knife can be run into the joint wash first with cold water and then with vine-
gar,
a pound), and
and hang it up in a cool place for a week
easily(about twenty minutes to
then dish. Serve with its own

before it is used. Soak an hour in cold water
gravy.
before boiling,and cook like ordinary ham.
Boiled Mutton. " Either the leg,shoulder, an
or neck be used for this Of Haricot (Mutton) Slice a carrot, a turnip,

may purpose. "
these the
leg is much the choicest ; but the and a head of celery,and soak an hour and a
neck, being smaller, is convenient for small half in salt and water, or boil tender in broth,
families,and may be further diminished by adding a dozen small onions. Then take a
taking a few chops from its best end. It also neck of mutton cut into chops,trim off most of
takes less time to cook another convenience. the fat,flour them
"
and frythem brown, season-
ing
Wash the joint, but do not soak it, and wipe them with a sliced onion, salt,black
pepper,
dry. Put it into a pot as near its size as 'con- and
venient, cayenne. Next fry the vegetables,and
hot water,
cover it
and with
add a put them with the meat into a stew-pan with all
small tablespoonfulof
salt ; skim off the scum the gravy, a little sugar, and a little catsup, and
as fast as it rises,boil till you find by probing simmer the whole very gently for two hours.
that it is tender in its thickest part (itwill take Strain off the gravy, thicken it with butter
twelve or fifteen minutes to a pound). Remove and flour, and pour it over the meat on the
from the fire, drain perfectly dish.
and serve dry,
with melted butter,caper sauce, or with either Hash (Mutton)." ^Cut cold mutton up into
brown cucumber Or small squares, leaving out most of the
fat,and
or oyster sauce. carrots
and turnips may be boiled with it and wards
after- prepare same as beef hash ; add, however, a
dished with the meat. small onion (grated), to give a slight flavor of
Broiled Mutton. Either onions and thus hide the strong mutton
"
chops or cutlets taste.
the latter taken from the neck be Irish Stew Procure 3 lbs of thick mutton
may
"
" "
broiled. Trim superfluous chops; blanch them; return

off the skin andto the fire neatly
fat,sprinkle a little salt

pepper on each arranged in the bottom of a clean stew-pan, a
and
chop, and broil on a gridironover a bright fire. little more than covered with cold water; bring
It will take about eightminutes if they are not slowly to boil, adding i teaspoonful of salt.
more than y^ inch thick. Butter them before When skimmed clean, add a large garnished
sending to table. bouquet of parsley, a blade of mace, and 8
Broth (Mutton)."!. Take a pound of meat, pepper-corns. Simmer 20 minutes; then add
free from bone, and put it on the fire with 12 small onions whole, and 2 tablespoonfulsof
a
quart of when it boils skim off flour dissolved in a little cold water. Set it by
water; every
particleof the scum and then add a little cold the side of the fire,where it will gently sim-
mer
water to make the scum rise afresh add for an hour; then add 12 small potatoes,
; a
parsley-root
about the size fingers,and pared neatlyround, the size of the onions.
of two As
a tablespoonfulof rice or barlev (previously soon as the potatoes are tender, remove from
soaked) ; boil it an hour and a half at least,or the fire; dish the chops in close circular order;
until the meat falls to pieces; then strain it and take out the potatoes and onions whole into the
serve. Either mutton, beef, or veal may be center; strain the sauce, add 3 tablespoonfuls
used in this receiptor the three combined. of chopped parsley,and over the stew.
pour
2. CWith the meat Minced Mutton (browned) Take cold
in). Cut a neck of mut-
ton "
into chops, taking off roast mutton, and cut away all the skin and fat;
every particle of fat ;
put it into a stew-pan and pour in enough boiling chop it up very small and season with pepper
water to cover it ; slice four carrots and salt; mince a little parsleyand onion, and
and six
mix all together with a
turnips, and put in the pan at the same time ; quarter of a pound of
add a little salt,and as the scum rises skim it grated bread-crumbs. Moisten the mixture
off Simmer about with tablespoonfulof vinegar and a teacupful
a
slowly four hours. An
of rice may be of gravy; put it into a pie-dish;lay an ounce
ounce or two added with the
of butter in small bits the top, and
vegetables,if desired. over grate
NARCISSUS NERINE 363
NARCISSUS." A large family of hardy NECK, Dislocation of. (See tions.)

Disloca-
bulbs, belonging to the same familyas the daf-
fodil
and There varieties of NECK, Stiff. This is nothing more than a
jonquil. are
many
"
the narcissus principalare the

of which the cramp, or rheumatic affection of the muscles of
Roman and Polyanthus, the latter being the the neck, and is caused by sittingin a draught ;
loveliest bulbs of the class. They bloom in but its and
persistence, the delicacy
of the part
clusters of six to twelve flowers on a single affected make it necessary to treat it with care.
and the flowers of shade from Relief may generally be obtained by
stem, are every warm
The of fomentations and the bath warmth

purest white to deepest orange. cup warm ;
the white always

varieties is should also be appliedby means
yellow,while that of hot flannels
of the yellow deep orange.
is a The double wrapped round the neck. This will usuallybe
narcissus is desirable for its perfectflower and effective in a few hours at furthest,and in the
exquisitefragrance. All the varieties succeed mean time it is best to keep quietand especially
finelyeither indoors or in the open border. to avoid any sudden starts or wrenches to
They requirethe same treatment as hyacinths the neck. Any attempt to place the neck in its
(See Hyacinths), and should be planted three proper position by manual force is attended
inches deep, in clusters ten inches apart. with danger.
The best varieties of the Polyanthus Narcis- sus NECTAR. Take .--Raisins (chopped), 2 lbs ; "
are : Bazelmati Major, white and yellow ; honey, 4 lbs ; juice of 2 lemons strained, and
Grand Hfonargue, wliite and citron ; Grand the peel of the same rubbed on sugar ; boiling
Priino, white and citron ; Grand Prime, Vfhite water, 2 galls; 3 bottles of sherry,or 3 pintsof
and lemon ; and Soldi d'Or, yellow and rum, or brandy, or gin.
orange. Mix all the ingredientstogether and let them
NARCOTICS: "
Substances which duced
intro- stand two weeks ; then strain ; and afterwards
into the stomach have in the first placea filter clean and bottle.
stimulatinginfluence on the nervous system NECTARINE. A varietyof the peach, distinguished "
(differingin this respect from sedatives), soon by its perfectlysmooth skin and the
followed by a depressionof those powers accom-panied pulpinessof its flesh. As in the peach, there
by sleep,or by coma if given in sufficient are two sorts of nectarines : the freestone, with
quantities. To tliis class of medicines belong the flesh partingfrom the stone ; and the cling- stone,
opium, hemlock, henbane, belladonna, aconite, with the flesh adhering to the stone.
camphor, stramonium, alcohol,ether, and a Among the choice varieties are the earlyviolet,
varietyof other substances. A full dose of a the RoTiian, the French white, the Boston, and
narcotic introduced into the stomach will,if the X\\e late yellow. Nectarines can rarelybe grown
stomach be empty, destroy the desire for food, in the northern parts of the United States, with-
out
while if it contain food, the digestiveprocess is the protection of glass and the forcing of
suspended or rendered slower. Their ued
contin- artificial heat,and consequently but few of them
or frequentuse is injuriousto the nutrition are found in our markets. They begin to
of the body, besides being attended with im- ripen about
mediate August ist, and continue good
danger to life. They should never be until October.
used by any one except under medical advice, NEGUS. In order to make good negus it is "
and then only in strict accordance with the necessary to use good wine and not as some
doctor's directions. [See Morphine.) suppose any sort of stuff in any condition.
NASTURTIUM. " The name properlygiven Port ne^xis is delicious if made as follows :-
to Indian cress, a very useful and showy garden Pour boilingwater upon a sufficient quantityof
plant. It grows abundantly and is easy of sugar to sweeten the whole, stir it well ; heat
cultivation,flourishing
without attention in any some good Port (making the mixture strong or
moderately rich soil. The young leaves are e.x- mild according to taste)and pour it to the water ;
cellent in salads, being in this respect scarcely stir together briskly,and add a little grated
inferior to winter-cress to which it is related. nutmeg. A slice of lemon put in with the
The flowers serve as garnish for dishes of
a and a little of the yellow peel scraped
sugar
cooked meats ; and the scarcelyformed buds, with it improves the negus ; but it is very good
and the green seed (pods or fruit)when pre- without.
served
in vinegar make an excellent small Barley
Negus. To one pintof barleywater, "
pickle,which is used like capers and which put pint of wine, a tablespoonfulof
half a
many preferto the latter. These pods should with grated nutmeg
lemon-juice, and sugar to
be gathered in August. taste. This is a very agreeableand refreshing
Pickled Nasturtiums. Gather the
"
pods drink.
quiteyoung, and a portion of the buds, when NERINE. "
The Nerine is one of the finest
very small, should be mixed with them. pare
Pre- of the Cape Bulbs, making beautiful plants
a pickle by dissolving and a half either for For indoor culture
an ounce parloror garden.
of salt in a quart of pale vinegar,and throw in the soil should be very rich loam, peat, and
the pods as they betome fit,
from day to day. sand, in equal proportions,and water should be
Use them instead of capers for sauce. When supplied during the flowering and
plentifully
the pods purchased for pickling, them
are put growth. The flowers have a peculiar lustre,
at into jar and them well with and glitter
hke jewels in the sun ; they are
once a cover duced
pro-
vinegar. in showy umbels in September or Octo-
364 NETTLE RASH NIGHT-DRESS
ber. the period of floweringis over, dry it. When

After it arises from constitutional causes
off tlie plants graduallyand set them aside in it generallyyieldsto treatment. The neuralgia,
a cool dark place for a season of rest. In for instance, that depends on an impoverished
growing them in the garden the treatment condition of the blood can be"cured by iron
should be the same as for Hyacinths. tonics, good diet, and outdoor exercise ; that
N. coruscans is the most common species; which arises from the effects of miasmatic
it has large umbels of shining,salmon-colored poisoning disappearsrapidlyunder the use of
flowers. N. curvifolia is a fine specieswith quinine; and that of rheumatic origin can be
glittering scarlet flowers. N. sarnoisis is the controlled by preparations of colchicum,the
far-famed Guernsey Lily. All these varieties alkalies,and alkaline and sulphur baths. The
may be procured of any large dealer at a triflingneuralgiawhich sometimes occurs in hysteria

cost. yields in some cases to the mineral tonics,
NETTLE RASH. " A disease which takes its shower-baths,
electricity, and exercise in the
name being attended
from by an eruption sim-
ilar open air. When
neuralgia is caused by a
to that produced by the stingingof nettles. tumor near the originof the nerves, in the brain
It is caused by the use of certain articles of or spinalcord, its radical cure is generallyim- practicabl
food, shell-fish,fruit etc. In some persons, ; where it depends on the pressure
these produce, after a few hours, tinglingof the of tumors that can be removed, the pain will
skin, and then itchingand burning ; soon after generally disappear with the removal of the
the itchinghas commenced wheals appear on cause. In inflammation of the nerve-sheath "
the skin ;
these are of whitish color frequent cause' of neuralgia local counter-
and the skin a "
around is often very red ; the face is swelled, the irritation by cups, blisters,setons, issues,etc. ;
eyes closed, and often with all this there is a always gives relief and usuallyeffects a cure.
feelingof nausea and weight at the pit of the Temporary relief may be secured in all forms
stomach. of neuralgiaby the administration of powerful
Treatment. The best treatment
"
is to dis-
lodge anodynes. Those most commonly used are
the offending matter by an emetic of morphine and aconitine, they may be used
ipecacuanha (eighteengrains or one scruple of either internally or externally, but only under
the powder, or one teaspoonful of the syrup, the advice of a physician.
for an adult),and afterwards a brisk aperient The following can be recommended as an
should be taken. The warm bath often gives excellent nerve tonic in neuralgia: "
much relief. To allay the irritation, dust Iron reduced by hydrogen, 2 drachms.
starch-powder over the eruptions; or use a lo-
tion Arsenic, i grain.
of elder-flower water or rose-water, in half Divide into 40 pills.

a pint of which has been dissolved one drachm A pillafter meals, 3 times a day.
of carbonate of ammonia and half a drachm of NIG-ELLA," The Nigella Hispatiica and N.
sugar of lead. In severe cases, seek medical Dainasccna (Love in a Mist) are very desirable
advice. hardy annuals, growing well in any good garden
NEURAIiGIA. An increased" and ed
pervert- soil. Sow the seed in May when the days be-
sensation in a nerve, arising from some some warm. The plants flower very freely
disease affectingthe function or structure of a from June to October, and have curious seed-
nerve or its centres. It is thus of two kinds : vessels. The covers of the flowers are white,
functional (when unconnected with organic blue, purple,and yellow.
lesion at any part of the nervous course or at NIGHT-DRESS." This garment is made
the nerve centres) ; or, as is more frequently after the pattern of the Sacque (See Sacque,
the case, structural (connected
some with
ganic
or- figs.I and 2), or else after that of the
yoke, as
change, acute or frequently explained under the head of blouse-waists
chronic, more (See
the latter, at some part of the nerve's course or Waists.)
at the nervous centres). The causes of neural-
gia Three yards and five-eighths of a yard-wide
are various and often obscure. They may material is a sufficient quantityfor either pat-tern,
be either constitutional or local ; the former arising for a person of medium size. In cuttingout
from an enfeebled state of the body or an the fronts of the sacque night-dresswe follow
impoverished condition of the blood, the latter the pattern, Fig. i (See Sacque), as far as the
from inflammation of the enveloping sheath of waist line. We begin by cuttingoff the five-
the nerves, or the development of tumors along eighths destined for the sleeves ; then we fold
or near their course. It
may be caused by the the three yards so as to give two breadths of
circulation of poisonous secretions, such as equal length. Separate them, double one length-wise
corea, bile,etc., in the blood, or by the miasma in the middle, and cut out the fronts. Ifde-
of marshy regions. The pain is intense, but sired to have the garment open all the way, cut
intermittent ; sudden in its onset, and abrupt in the breadth apart in the middle, otherwise cut
its departure,shooting or plunging in its character, the fronts apart with a slit twenty inches long.
and often quite excruciating ; readilyex- cited From the upper part of this breadth there will
by the slightestexternal impression,but remain outside the breadth of the shoulders
seldom aggravated by firm pressure on the enough material to make gores for the fronts ;
part "
on the contrary, often relieved thereby. cut them as wide as possible,sew them on to
Treatment. The treatment
" of neuralgiade- pends the breadth, selvage to selvage,and even the
of course upon the causes that produce slope of the whole. Cut the pattern for the
NITRIC ACID NURSES AND NURSING 3G5
back in the same by Fig. 2 {See Sacque), but fortunatelyits importance is beginningto be
way
and add gores. strengthen the garment it better appreciated by the people at large. In
To
is usual to line the shoulders, cuttingthe lining cases of ordinary sickness the members of the
in shape like a yoke. familyusuallydo the nursing,and in such cases
The sleeves for a sacque should
night-dress their zeal and affection make up to a great tent
ex-
be cut plain coat-sleeve pattern (.SV^

after the for other deficiencies ; but when a disease
Waist, 569.) is lingering, or from its character requires

page
The fronts and back should be stitched gether bodily strength in those
to- employed as nurses,
on the shoulders and under the arms, the services of a professionalsick nurse should
and the seams felled down. The edge should be obtained. Such a nurse knows, or ought to
The front is know, how to perform
be hemmed up about an inch. many important duties of
finished off with a narrow hem on one side for which those less accustomed to sickness are
the buttons, and a wide one on the other for ignorant. She will also be quick to notice
the button-holes. The neck should have a row
nar- changesin the patient'ssymptoms which the
binding and a collar,and the sleeves may relatives,from inexperience, would overlook,
be simply hemmed up, or may be finished off and which it
may be important for the doctor to
with a cuff. be informed of. But most sick nurses will quire
re-
For a night-dresscut a yoke, we

with take off to be superintended by those most terested
in-
the breadths from si.x to eight inches shorter in the invalid's recovery. They
than for the sacque pattern. The yoke is cut are often inattentive to the needful tilation
ven-
from the plainwaist pattern {See Waist), allow-

ing of
sick-rooms, and to the regulationof
two inches more breadth to the chest their temperature, keeping up the fires,and
measure. A yoke can also be cut without seams especiallyat night; this fault frequently increases
on the shoulders, from the pattern for capes. the patient'sfever in a way which zles
puz-
Figs. I and 2 {See Capes). The breadths for the physicians to account for. Sometimes
the night-dressare gored in the same way as also they are careless in administeringthe medi-
cines
for the chemise {See UNDERGARMENTS), and a at the precise hours ordered, and are not
short slit is made in the front breadth, or it always to be relied upon to give the rightquan-
tity.
is cut down the whole length. The breadths In the convalescent stages of fever,they
are then gathered across the top, leavingtwo or also reauire to be cautioned in respect to the
three inches plain near the arm-size, as plained
ex- diet of their patients,which in quantitythey
for the back of the shirt {See Shirt), are disposed to over-do.
and the yoke sewed on. Qualifications of a Nurse. " Not every one
The sleeve of the yoked night-dressshould is fitted for a nurse ; not because of wilful
be the gathered sleeve, and the garment will be wrong-doing,but because they are not "
cut out
finished off in the same way as the sacque dress.
night- for it." Talent for nursing is in a great meas-
ure
gift,either in man or in woman ; a natural
NITRIC ACID." Aqua the general opinion, it is found

Fortis. Poison. and, contrary to
(For symptoms and trcatvient see SULPHURIC as frequentlyin man as in woman. The lutely
abso-
Acid.) Extremely corrosive. Readily dis-

solves indispensable qualifications of a good
metals. The "strong" is about 70 per nurse are healthfulness ; strength enough to
cent, pure acid ; the dilute" is strong,"with lift the patient when
"
necessary ; activity,
"
fulness,
use-
five or six times its bulk of water, and is used cheerfulness, yet with the power of
as a tonic. That sold as
"
double aqua fortis
"
being quiet "
a noisy nurse being utterlyout of
in sick-room. She should
contains 60 per cent, pure acid, and "single place a be free from
fortis
"
half that. any habitual cough, or habit which
any might
aqua
NITROUS OXIDE." Ktown as Laughing annoy a patient,such snuff-taking,
as and the
Gas. Sir H. Davy discovered that it was respir- like. She should be scrupulouslycleanlyin per-
son
able and produced intoxicant effects. Small and habits, and in particularshould have
tities
quan-
produce uncontrollable laughter; pure breath. She should be able to read ting
wri-
may
hence the name. It was found that it would
pro-
duce readily,or she may be led by the resem-
blance
anaesthesia. After discovery of ether and of drugs and vials to make dreadful
chloroform itwasalmost discarded; it acts more
mistakes. She ought to have her five senses
quicklythan these,and is claimed to be less fatal "
sight,hearing, feeling,smell, taste in a "
in effects,and has again come into use. Should healthy,active condition. Sight, that she
be used only under medical advice. may be able to read directions or read aloud
NOSEBLEED. {See Bleeding.) to the patient, and watch the change of
NOTE. {See Promissory Note.) countenance. A quick-sighted nurse will not
NOYEAU. {See Liqueurs.) need to wait till the sufferer has asked
NURSES AND NURSING." In any case
for anything in words. She will from the
of sickness, whether serious or otherwise, noth-
ing motion of an eye, or the lips,
or a finger,
see in
" not even skilful medical advice "
is more a moment what is wanted. Hearing, that she
important than good nursing. Only doctors may catch the faintest whisper, and not oblige
know how valuable lives are saved a weak patientto exert the voice, and to repeat
many by
good nursing,and on the other hand how many every request. Feeling, that she may detect
are actually thrown away by the want of it ; any change in the heat or dryness of the skin
of the patient,and not use application any
366 NURSERY OATMEAL
which will either scald with heat, or cause a The nutmeg is much used as a condiment,
chill with cold. Smell, that she detect and is one of the spices;
most wholesome of the
may
the least impurity in the atmosphere of the but it has been observed that when taken in
room, or in giving medicine, notice if there large quantityit has narcotic effects, and duces
pro-
be mistake. Taste, that she
any may not symptoms indicating great tendency to
offer food unfit to be used, or good in itself,the head, on which account it should be cau-
tiously
but cooked in such a way as to be disgusting used by persons of an apoplecticor
to the patient. She should be an experienced paralytichabit.
cook, so as to prepare such food as the patient NUTS. These are a speciesof fruit much
"
requires.This is often of great importance where enjoyed by most persons, but though they are
the food of the sick-room is different from that nutritive, they are less digestible than any other
of the rest of the household, and must food.
pared vegetable substance
be pre- used as a Boiled-
at irregularand frequent intervals. In chestnuts are flouryand soft, and consequently
selecting a sick nurse it is well to take the unobjectionable, but raw nuts are hard, dense,
attendant physician'sadvice, as itis with him that and full of oil,and are apt to lie for a long time
she has to co-operate and to him that she should on the stomach undigested. The different
be chieflyresponsible. {See Wet Nurse.) kinds of nuts used as food in this country, as
NURSERY. (See Children, Furniture well as those imported,are described in their
and Infants. proper places.
NUTMEG. "The true nutmeg is a native of Nuts of any kind may be preserved during
the Moluccas or Spice Islands, but is principally the winter by placing them in a large earthen-
ware
confined to the island of Banda, under pan, which when filled is to be placed in
the equator, where it bears blossoms and fruit a deep hole dug in the ground ; the top of the
all the year round. The latter is gathered at pan should be covered with a board on which
different periods "
namely, in July, Novem- ber a heavy weight is to be placed, the hole then
and April. The mace is good in July, being filled with earth. By this method nuts
when the nuts are most abundant ; in Novem-
ber
may be kept in a fresh state tillthe season of
it is superior,but in April both the nutmeg their maturityreturns.
and the mace are in greatest perfection, the sea-
son NUX VOMICA." Poison. Syynptoms : "
then being driest. The outer pulpy coat is Tetanic convulsions, difficult breathing,finally
first removed, and then the mace ; the nuts are asphyxia. Treatment: In case of poisoningby
then placed over a slow fire when the inner Nux Vomica, the poison must be promptly
shell becomes brittle and the seeds, or nutmegs removed either by the stomach-pump or by
of commerce, are easilytaken out. They are emetics; but when the paroxysms have set in,
then soaked in sea-water and impregnated with an attempt to use either generallybrings on
lime, a which the double convulsions. Then it is best to trust to the
process answers pose
pur-
of sectsinhalation
securingthe fruit from the attacks of in- of chloroform.
and of destroyingthe vegetatingproperty. The fruit o{ Strychnus Nux Vomica, which
There two sorts of wild, grows in the East Indian Archipelago. The
are nutmeg "
one
which is long or oval shaped and much inferior ; seeds, which contain the active principle,
are
the cultivated nutmeg is nearly round. The extremely bitter, and contain a considerable
best nutmegs firm,hard, and of an unctuous
are quantityof strychnia, one of the deadly poisons.
consistence, the odor strong, aromatic, and A sixth of a grain is sufficient to kill a
agreeable ; the taste hot and acrid. When cut dog. Nux Vomica is extensivelyemployed in
across, they appear full of small veins, which medicine as a tonic for the digestion and in
are full of volatile oil. This oil is yieldedby some derangements of the nerves; and the
distillation, and it possesses the flavor of the seeds, rasped or filed, are often used to destroy
nutmeg in perfection, two drops being equal to noxious animals and vermin. But it should
a pound o" the powder. It is employed in be used with extreme care, and never placed
medicine. where children can possiblyget at it.
O ATMEAL." The flour or meal which as to improverather than otherwise by keeping,

results from grinding the kernel of oats. The no damage is done to it by importation. Oat-
meal," "
oats of this country, while superior to that pro- Dr. Smith in his book on Foods,
duced says
in southern England and on the continent, "
is known as a strong food and one that
is inferior to that of Scotland, whose climate is requiresmuch cooking in order to break its
better adapted for it and where much more starch cells ; but when it is well cooked it
attention is paid to its cultivation. Scotch meal,
oat- thickens milk or water more than the same
therefore,is superior to any other for weight of wheaten flour. It also yieldsa jelly
table use, and as it is prepared in such a way or blanc-mangeof a finer qualitythan that
OATMEAL OIL-CLOTH 3G7
derived from wheaten flour,and is doubtless Pudding (Oatmeal). " Pour a quart of boiling
the stronger and better food." In Scotland it milk over a pint of oatmeal, and let it soak all
is used more food for than night; next day beat two into it,and add
extensivelyas man eggs
anywhere else in the world, and in certain a Httle salt; butter a bowl that will justhold it,
sections forms almost the exclusive diet of an cover it tightwith a floured cloth,and boil it
exceptionally hardy and robust peasantry. The an hour and a half. Eat it with butter and s;il',
flavor,although sweet, is rough, and to be When cold,slice and toast it,and eat it as oai-
thoroughly approved must be eaten in early cake buttered.

life; which accounts, perhaps,for the fact that OIL-NUTS. {Si:e
BUTTERNUTS.)
in this country where wheat and Indian This
corn name is applied to a
OIL-CLOTH. "
are so cheap and abundant, it has never come kind of floor-covering made of cloth paintedover
into generalor extended use. with oil colors, so as to be impenetrable to water;
When oats are ground in the ordinaryway a and also a lighterkind of cloth used as a
portion of the husk is left in the meal, but coveringfor tables,etc., made in the same way.
less in meal made by mill-stones than by crushing For the former a stout hemp canvas is chosen,
corn-mills. The meal is ground in two and after being well sized and rubbed down
forms, namely, in somewhat large grains,as in with pumice-stone, is covered with four coats
the Scotch oatmeal, and in fine powder like of stiff oil paint. It is then printed in the same
flour, but either may be obtained from the manner as calico, tlie colors employed being
same grain. The Scotch always prefer the always white lead mixed with ochre, umber,
large grain and boil it for a long time ; by and the usual earthy pigment ground in linseed
which they obtain a thicker and sweeter ridge oil and
por- mixed with a little turpentine. In the
than can be obtained from the finer meal. cheaper kinds of oil-cloth whiting is mixed with
The longer it is boiled, the more digestibleis the white lead, but such cloth cracks and does
the food produced. Oatmeal is cooked in two not wear well. It is reckoned that every square
principalways, namely, as porridgeand cakes. yard of oil-cloth should weigh 3^ to 4^ lbs.,and
The word "porridge," in Scotland, means meal
oat- hence the qualityof the cloth may in part be
boiled well in water, in which state it is estimated by the weight. There is a great variety
"
known in England as hasty-pudding; but it
"
of stylesin the patterns of oil-cloth. Some
is more usual in England to boil a smaller portion are made to imitate marble, some wainscots,
of it with milk and water in the preparation and some carpets of various kinds. Those are
of milk porridge. The former kind is eaten as best which have several colors and a rather small
a thick pudding with cold milk, or it is sweet-
ened pattern. When the large, defects
pattern is
with molasses, butter, as in
sugar and
or are sooner perceived; other hand, but on the
eatinghominy. Oat-cakes are made by mixing those which have the pattern large to imitate
the meal with water and kneading it into a marble can be repaintedby any house painter.
dough, which is baked on iron plates,
producing In buying an select
oil-cloth, one that has been
bread much
enjoyed by those accustomed manufactured for at least two
a to years ; the longer
it,and extremely nourishing. One advantage it has stood previous to use, the better it will
possessed by bread made of oats is that it will wear, as the paint will have become hard and
keep sweet as long as it is kept dry. durable. An oil-cloth that has been made in
with-
Groats (or grits),are the whole kernels of the is
year scarcely worth buying, as the
the oats when freed from the husk. They paint will be defaced in little time.
are a very Age
not eaten in the form of bread
cake, but are of course adds the
or to cost, and, consequently,
boiled in water or milk in the
preparation of the cheaper oil-cloths are to be both
very apt
gruel. When thoroughly cooked with milk, flimsyand newly-made.
they make a very nutritious pudding ; but as the Oil-cloth for coveringtables,etc., is made on
flavor is far less delicate than that'ofrice fine side after having received
they canvas ; one
are rarelyused for that purpose. The groats the proper number of coats of paint,is printed
requireto be cooked much longerthan ordinary with blocks ; and the other side,next the table,
oatmeal before they can be digestedeasily. receives of
only one coat paint,which, while
Gruel (Oatmeal). Sci: Gruel. is strewed with flock made of
wet, over cut
Mush (Oatmeal)." Make the mush resemble baize.
same as wool, so as to
of Indian meal, but boil at least twice as either hot
long. /" cleaning cil-cloths never use
Porridge (Oatmeal)." Put as much water water or soap, as the latter will cause the paint
into a sauce-pan will make the desired off bv oil with which it
as to come dissolvingthe
quantityof porridge; let it boil,and then take was made. If not too much dirtied,oil-cloth
a handful of oatmeal in the left hand and let it may be kept clean by wiping with a damp cloth
fall by degrees into the water, stirring
the water and rubbing well with a dry cloth and then with
and meal quicklyaround with the rightwith till it shines. If much soiled,rub
a a dry brush
wooden spoon or ladle do
this till it is of the and a soft cloth.
; brisklywith lukewarm water
of
consistency thick gruel,then salt to taste ; To Make Oil-Cloth." A very good and dur-
able
let it boil for minutes follows ;"
ten ; add a littlemore oil-cloth can be made as Place
boilingwater, and boil it five
longer; some minutes
good rosin or gum-lac over the fire in dry-
ing
it will then be quite smooth and very digestible linseed oil till the rosin is thoroughly dis-
solved,
(boiling it well is the secret of making it diges-
tible and the oil brought to the thickness of
and nourishingfor invalids). cream. Spread this upon canvas, or any hnen
368 OINTMENTS OLIVE-OIL
cloth, so fullyand entirelyto glaze it over ; in the garden. To bloom

as in perfection, they
suffer it dry perfectly; and it will be found
to need a stove, but they do well out of doors in
impenetrable to wet of every description. To any moderately rich soil. They flower freely
give a color to this varnish, grind the blue, when scarcelya foot high,but will grow to the
green, etc., with the last coat that you lay on. height of ten or fifteen feet,forming beautiful
A better method than the above is first to trees covered with long, willow-like,leathery
cover the canvas with a liquid paste, made leaves,and terminal clusters of large rose-colored,
with drying oil in the followingmanner : Take "
white, or variegatedflowers. Their ural
nat-
Spanish white or tobacco-pipe clay,which has season for blooming is July,but that may
been completely cleaned by washing and sifting be changed and bloom produced at any season.
it from all impurities, and mix it up with In indoor culture give them plenty of pot room
boiled oil, to which a drying qualityhas been in soil made of two parts loam, two parts peat,
given by adding a proportion of lithargeone- and one part well-rotted manure. During the
fourth the weight of the oil. This mi.xture, growing and blooming seasons water should be
being brought to the consistence of thin paste, abundantly suppUed ; and as the plants are
is spread over the cloth, etc. ; when the first subjectto white scale, frequentwashings of the
coating is dry, a second is applied. The un- leaves and stems are desirable. They may be
evenness occasioned by the coarseness of the wintered in a lightcellar, and then water should
canvas or the unequal distributionof the paste, be given sparingly.
is smoothed down with pumice-stone reduced to The principal varieties are the double rose
powder and rubbed over the canvas with a bit {iXcereiun oleander splendens); striata pletio,
of soft serge or cork dipped in water. When with double striped flowers ; and pttrpjirea,
the last coating is dry, the canvas must be well dark red. There are many other varieties, and
washed in water, to clean it ; and when dry, a any of them will repay the care bestowed upon
varnish composed of gum-lac dissolved seed their cultivation.
in lin-
oil boiled with turpentine, is applied,and OLIVES. The fruit of the olive-tree,
" which
the process is complete. The color of the is extensivelycultivated in Italy, Spain, and the
varnished canvas thus produced is yellow. South of France, partlyfor the green fruit and
A cheap and serviceable oil-cloth for the kitchen partlyfor the oil which it yieldswhen mature.
or other room may be made thus : Buy a Olives are oval in shape, with a smooth
"
rind,
cheap tow-cloth, and fit it to the size and shape and closelyresemble a small half-ripeplum.
of the room. Then stretch and nail it on the For the purposes of the table they are gath-ered
sunny side of an outbuilding, and, with a brush, when immature, and are then pickled in
cover it with a coat of thin rye paste. When salt and water and barrelled for exportation.
this is dry,put on a coat of yellow paint, and The Italian olives are the best, then the
let it dry for a fortnight ; then put on a second French, and lastlythe Spanish, which, though
coat, and at the end of another fortnighta third large,are not so well flavored. In choosing,
coat. Then let it hang two months to season," select the
"
light-coloredand bright-looking
and it will last for many years. The longer ones ; those which have a blackish cast are unfit
the paint is left to dry the better; and if to eat.
varnished it will last much longer. Pickled Olives are supposed to have peculiarly
OINTMENTS. (5^"? Drugs, Glycerine, appetizing properties,but they are eaten
and under the special disorders to be treated.)chiefly with a view to remove the taste of food
OERA. A plantwhose
"
unripe pods are much from the mouth previously to enjoying the
used in some parts of the United States, alone, flavor of wine. They should be passed round
or in soups and stews. It is the basis of the after the soup.
favorite Gumbo soup of the South. It is raised OLIVE-OIL. This
"
oil, sometimes called
by sowing the seeds from April till June in salad oil,is expressed from ripe oHves. It is
drills an inch deep, dropping the seeds about largely used in the more delicate kinds of
eight inches from one another, and
earthingup of butter, and cookery,instead
is a useful dition
ad-
the plantstwo or three times during the season. to salads, preventingthem from ferment-
ing
It grows on a smooth stem four or five feet high, and from causing flatulency.When it is
and the pods may be used from August tillthe fresh and pure it has only a very slightyel- lowish-g
end of November. By slicingthe pods into color, and but little smell or
rings and drying them on strings, they can be flavor, so that it may even be drunk by those
preserved for winter use, and are then especially who like oil; and it cannot be doubted that it is
useful for soups, stews, etc. Okra is a one of the most easilydigested fats in food.
wholesome and highly nutritious vegetable; Its use in cookery might properlybe extended
but when eaten alone the pods should be young in this country, notwithstanding our excellent
and tender. animal fats.
Boiled Okra. " Place the pods in enough The best qualityof oil is that produced by
salt and water to cover them and boil tillquite the first gentle pressure of the olives, and this
tender. Drain thoroughly, dish, pepper and is at once bottled in the flasks peculiarto the
salt to taste, and
pour over the top three or article. Stronger pressure on the fruit breaks
four tablespoonfulsof melted butter. the kernels and produces an inferior grade of
OLEANDER. very "
A showy plant well oil, which is exported in jars and barrels.
adapted both
for cultivation, in the parlor and Italian oil is superiorto either French or Span-
OMELETTE ONION 369
ish,and is distinguished
as Florence,Lucca, then glazewith white sugar and send quickly
and oil.
Gallipoli The first is most desirable. to table. Ground rice may be used instead of
OMELETTE. "
Put an ounce of butter in a flour. The rind of a lemon grated, or lemon-
frying-panthe size of a breakfast plate; when juice,gives the omelette an agreeable flavor.
in three been beaten
hot, pour eggs that have Strawberry Omelette. " Beat up a dozen
for a moment, with little salt and
a chopped eggs as before directed,but mix with the yolks
parsley; as the omelette of pepper
cooks, lift the edge and salt a heaping table- instead
with a knife and press spoonfulof pounded lump sugar ; mix well and
it toward the centre.
The instant it is set (itneed not be brown) fry in butter. When done, put in the centre of
fold one side over the other, and serve diately. it four tablespoonfulsof strawberry jam, let
imme-
A spoonfulor two of rich cream ed
add- the jam lie long enough to
get well warmed
with the parsleyis an improvement. Beat through, then double the whole into a half-
the eggs but very little, to avoid making them moon keeping the jam in a mass inside. Dish
too thin. The fact that in the best omelettes it,and dust the top thicklywith white sugar.
we often see spots and streaks of white, proves S-weet Omelette. Beat four eggs together "
the beatingto have been very slight. as for plain omelette, omitting the salt and
Aux Fins Herbs (Omelette). Beat the pepper and sweetening to taste with fine white
"
eggs and prepare the batter exactly as for plain

sugar. Fry, and when well set, lay on currant
omelette, but when the pepper and salt are put jelly, raspberryjam, preserved apricots, or any
in add a strong seasoningof parsleyand onion other sweetmeat that may be convenient ; a
(minced), or of parsley,thyme, and sweet large tablespoonfulwill be sufficient for an
marjorum ; mix togetherwell,and fry at once. omelette of this size. It should be laid on in a
This is a very savory dish. lump rather than spread about. Fold one half
Cheese Omelette. Prepare the batter as of the omelette
"
over the other, enclosing the
before, but before putting into the frying-pan fruit, dust sugar over the top, and send to table
stir in some nice old cheese (grated) and son
sea- on a napkin.
with parsleyand green thyme. Cook as ONION. The varieties of the common "
soon as the ingredients are well mixed. onion are not so numerous as might have been
Friar's or Apple Omelette. Prepare twelve anticipated, considering that it is raised from
"
medium sized apples as for sauce, and stir in a seed. They vary, however, in very sensible
quarter of a pound of sugar and a quarter of a qualities, such as hardness, pungency of taste,
pound of butter ; when cold, add four eggs well shape, size,and the color of the skin. The
beaten ; fry in butter or lard made very hot. common onion succeeds well in any rich, moist,
Ham Omelette. Prepare the batter as for sandy soil, using old manures,
"
mixed with
plain omelette, and then stir in some ham ashes and soot, or thoroughly decomposed
minced very fine. Cook at once and serve as meadow muck, mixed with well-rotted horse or
soon as done. Or, cook the omelette plain,cow manure. The seed should be sown in
and when it is done scatter the minced ham May, in drill rows about a foot apart. As the
thicklyover the surface and double the omelette plants appear they should be kept free of
it.
Chicken, tongue, or veal may be used four fivehoeings be-
fore
over weeds, and will need or
instead of the ham, in the same the tops arrive at their full growth. The
way.
Savory Omelette. Same as Omelette aux full exposure
"
to the sun's rays onion requiresa
Jins herbs. and all the warmth it can get ; so that weeds, if
Soufil^. I. Beat the yolks of six
eggs first suffered to grow, would impede the progress of
"
by themselves and then with four tablespoon- the

crop by shading it,as well as robbing it of
fuls of sifted white sugar and the rind of half its of the season
supply of food. At the end
a lemon grated a fine grater.
onWhisk the the leaves dry away, when the bulbs should be
whites to a solid
froth,and just before the pulled up and spread upon the ground to ripen
omelette is poured into the pan, mix them and harden. The best way to store them is to
well but lightlywith the yolks. Put four stringthem and hang them up in a cool,dry
of fresh butter into a small frying-pan,
ounces
place; if they are small, they may be kept in
and as soon as it is melted, add the and nets. The thick-necked, spongy ones should be
eggs
stir them round until
they absorb it entirely;used first, or the germ l)e taken out, and
may
when the under side is justset, turn the ome-
lette the onions then hung up or kiln-dried. Among
into a well-buttered dish (hot)and put it the principal and best varieties are the white,
into a tolerably brisk oven. From five to ten or silver-skinned,the yellow,and the red, and
minutes will bake it : and it must be served accordingto their
they have also various names
the instant it is taken out. It will have risen size, shape, season, and flavor. The very
to a great height,but will sink and become small of the white kind are much used for pick-
ling
heavy in a very short time. ; the other and largerkinds are appliedto
n. Take a
as pintof milk and add
much flour various uses.
as will thick paste on the fire ; keep
come to a The first new onions are received from the
stirring it all the time,and add the yolksof six South, usually from the Bermudas, about the
eggs, a pinch of salt, and enough sugar to 1st of May ; they are large,flat,and red-colored,
sweeten to taste ; then stir in the whites of but sweet and excellent. Then they follow
eight eggs beaten to a stiff froth. Put into a from New Orleans about June 1st, and from
quick and bake
oven a quarter of an hour ; New England from the 15th to the 20th of July.
24
OPHTHALMIA OPOSSUM 371
to. The danger of poisoning is not the worst a solution of lunar caustic (one grain to two
danger to which the habitual or ignorant user ounces of distilled water) will
generally be
exposes himself. {See MORPHINE.) found effectual. The applicationof the lotion
OPHTHALMIA." This term is appliedto in- should
flammation be made thrice (the drops once) daily.
of the thin mucous membrane which When there is severe pain, however, and the
covers the front of the eyeball and lines the eyelidsare red and inflamed, a leech may be
inner surface of the lids. In some forms of appliedto each temple. The
edges of the lids
ophthalmia, however, there is inflammation of should be anointed night at bedtime with
every
the cornea and of the anterior part of the strong simple cerate. The patientshould be kept on
fibrous coat of the eye, called sclerotic. mia
Ophthal- diet, and
a light the bowels kept open if neces-
sary
very frequentaffection,presents
is a many by administration of cathartics. The eyes
forms, and originatesfrom one or more of a should be protectedby a dark green shade.
great number of local and constitutional causes. Purulent Ophthalmia, or Epythalmia,is the
Among the principalof these causes are the most malignant form of the disease. It times
some-
presence between the lids and the surface of attacks individuals who have been lected
col-
the eye of foreignsubstances, such as particles together in large numbers under faulty
of dust, sand, etc ; particlesof steel and iron, hygienic conditions, and breaks out occasion-
ally
when impelled with much force,adhere to or in large schools of young children. The
are imbedded in the tissue of the
eye- symptoms
ball, in the earlier stages resemble
cornea those of
or
and so long as they remain keep up inflam-

mation catarrhal ophthalmia,but they rapidlyincrease
; an inverted has the same
eyelasli* fect in severity,
ef- and in the course of twenty-fouror
; exposure of the eyes to a strong draught thirtyhours the eyelids become of a deep-red
and the prolonged action of a heated phere
atmos- color,and swollen to such an extent that the
are also common causes of opthalmia,as patient cannot obtain a glimpse of object,
any
is long-continuedexercise of the eyes on ute
min- or even tell whether it be day or night,and
objects,especially under artificial lightand believes that he is blind. There is acute pain,
in close badly ventilated rooms. Constitutional which shoots from the eye to the corresponding
diseases, such as gout, rheumatism, scrofula, cheek, forehead, and temple ; and from tween
be-
and inherited syphilis,render their subjects the swollen lids there is a constant charge
dis-
liable to attacks of ophthalmia. of thick, purulentfluid,which, if applied
Simple or Common Ophthalmia is pro-
duced even in minutequantityto a healthy eye will
by slightinjury or by exposure to a cause purulentinflammation. There is also erally
gen-
draught. The symptoms are redness of the eyeball, considerable constitutional disturbance.
"watering" of the eye, and a feelingof The affection, ifunchecked by treatment, causes
smarting and stiffness. These in most cases ulceration with perforationof the cornea, and,
soon pass away after the application of a cool-
ing in some cases, sloughing of the whole of the
lotion ; but care must be taken to protect transparent membrane. In the latter case,
the eye both from lightand the action of cold. there will,of course, be complete loss of vision ;
Catarrhal Ophthalmia, like catarrh of the with the sight,though
slight ulceration even,
nasal passages, is an inflammation destroyed,will in of the not most cases be seriously
mucous membrane, attended by the produc-
tion impaired.
of mucous or This form of oph-
thalmia The subjects of purulent ophthalmia are
pus.
is met with in patients attacked by usually pallid and weak, and should not be
measles, and occurs in some cases of scar-
let treated on any lowering system ; the strength
fever, and of erysipelas. The symptoms semble ought to be
re- kept up by good, but easilydigestible
those of simpleophthalmia much food. Beer, wine, and in very bad cases
vated.
aggra-
The eyelidsfeel stiff, and the pattent brandy may be given in moderate quantities.
has a feelingas if sand in the eye ; and useful medicinal
were The most agents are quinine
the eyeball is of a bright scarlet redness,disposed and The local treatment consists in
opium.
not regularlyover the entire surface, but incisingthe mass of swollen membrane, and
in irregularly-formed patches. There is a dis-
chargeapplyingsome lunar caus-
strong astringent, as tic.
from the eye, which at first is dear and The are then to be frequently
eyes
thin, but afterwards yellow, and thick, and syringed with a solution of alum. Early and
viscid ; duringsleep this
dischargecollects at skilful medical attendance is very necessary
the edges of the lid and dries there, gluing in purulentophthalmia ; but much also depends
togetherthe eyelashes. The lids" become red upon the nursing. The eyes must be frequently
and swollen ; the general health comes bathed, the face'kept
graduallybe- clean, and above all great
disordered ; and there is headache, fever, care must be taken to wipe away at once the pur-
ulent
and loss of appetite. In the dis-
ease
ordinarycases the discharge,as it will communicate
affection generally lasts for ten days or two to any healthy eye with which it happens
weeks, but when the inflammation has been to come in contact. The affected eye should
allowed to proceed without treatment, it often cotton-wool fixed by
be covered by a layerof
into obstinate chronic be frequently
passes an condition. a bandage ; this covering should
Where there is not much local and removed should be
very irritation,
renewed, when at once
frequent bathing of the eyes with cold water, burnt.

and the applicationof alum lotion (one grain to OPOSSUM. " An animal, about the size of
one of water), or of two drops of which is seldom found in the
ounce one or a large cat,
372 ORANGE
Eastern markets but is much liked and much fine juicy oranges, and with the point of a
sought after in the South and South-west. small knife cut out from
the top of each a round
Hunting it is a favorite amusement at the South, about the size of a shilling

; then with the small
especiallywith the negroes, who extremely end of a tea or
are egg spoon, empty them ly,
entire-
fond of its flesh in the Autumn, when it is fat, taking great care not to break the rinds.
tender, and flavored like that of a sucking-pig;
the sport begins after dark, and is prosecuted
with the assistance of a few dogs, torches, and
axes for fellingthe trees in which the animal
takes refuge. It is in best condition after the
first frost has ripened the persimmons, and
about that time it is found occasionallyin the
markets. The full grown opossum is about as
largeas ten-pound pig. It should be dressed

a
as soon after having been killed as possible,

and never purchased when at all stale.
Prepare, cook, and serve like Rabbit or
Roast Pig. A good stuffingfor it is made by

pounding the liver and heart with about the
same quantityof bacon and mixing with it two
Oranges Filled with Jelly.
or three teaspoonfuls of chopped parsley,a
piece of grated nutmeg, salt and pepper, and
six small onions fried in butter. Throw these into cold water, and make jelly
of
ORANGE. " There are many varieties of
juice,which must
the be well pressed from the
this most delicious,wholesome, and clear as possible. Color
refreshing pulp,and strained as
fruit. largestand best are from Florida, one-half a fine rose color with prepared cochi-
The neal,
and sell at the highest prices. The Havana and leave the other very pale; when it is
oranges are equal in flavor, but have a thick nearly cold, drain and wipe the orange rinds,
and rough rind ; the pulp of either is very juicy and fillthem with alternate stripesof the two
and delicious. The Maltese oranges have also jellies; when they are perfectlycold cut them
a very thick and spongy rind, and are times
some- into quarters, and dispose them tastefully in a
almost juiceless. The Sicilian fruit, monly
com- dish with a few light branches of myrtle between
called Messina have a thin them. Calf's feet or any other varietyof jelly,
oranges,
rind and a sour taste, but are usually most or different blanc-manges,may be used at choice
abundant and cheap. The Florida and West to fill the rinds ; the colors, however, should
India oranges are in market from October till contrast as much as possible.
April,and those from the Mediterranean from Salad (Orange). " Take off the outer rinds,
January until May, after which periods they and then stripaway entirelythe white inner
lose flavor and become
spongy. dry and skin from some fine oranges ; slice them thin,
The Seville orange oris of the same
bitter removing the seeds and thick skin of the cores ;
varietyas the sweet, but it cannot be eaten raw, strew over them plenty of white sifted sugar,
and is used only in marmalades, candy, etc., and pour on them a glass of rum or brandy ;
and for the same purpose as the lemon. It is when the sugar is dissolved serve the oranges.
not brought to this country to any considerable Powdered sugar candy used instead of sugar is
extent an improvement to this salad ; and the tution
substi-
Essence of Orange-Peel. {See Essence.) of port, sherry, or Madeira for the
Fool (Orange). Mix " the juice of three brandy is often considered so.
Seville oranges, three eggs well beaten, a pint Syrup (Orange). Select ripe and thin-
"
of cream, and a little nutmeg and cinnamon ; skinned oranges ; squeeze the juicethrough a
sweeten to taste. Set the whole over a slow sieve,and to every pint add a pound and a half
fire,and stir it till it becomes as thick as of powdered loaf-sugar ; boil it slowly and skim
cream, but do not let itboil ; then pour it into as long as any scum rises ; then take it off, and
a dish and set it by till cold. This is an cellent when
exit becomes cold, bottle it and secure the
dessert dish. corks well. Two tablespoonfulsof this s"Tup
Fritters (Orange)." After having strippedthe mixed in melted butter make a good sauce for
outer rind from the oranges, remove carefullyplum or batter pudding. It also imparts a fine
the white inner skin, and in slicing them take flavor, especiallyto punch ; and is so useful
out the seed ; dip the slices into batter pared and so easilymade
pre- that no housekeeper should
as for ordinary fritters, and fry them in be without it.
hot lard or butter to a pale brown ; let them be Tincture of Orange-peel. (See Essence.)
very dry. Serve them heaped high upon a Wine (Orange). To each gallon of water "
folded napkin,and strew sifted sugar over them. allow three and a half pounds of loaf-sugar;
Ice-Cream (Orange). {See Ice-Cream.) boil them together, and take off the scum.
Oranges Filled vrith Jelly. Tliis is one
" of When cold add (for each gallon of water) the
the fanciful dishes which make a pretty ap-
'
pearancejuiceof twelve or fourteen good oranges, and

on a supper table,and are acceptable one-third of the peel cut thin. Let it stand for
when much varietyis desired. Take some very twenty-four hours. Then work it with a piece
ORANGEADE OXALIS 373
of toast spread with yeast. Let it stand two OTTER. " This animal is now scarce except
days, and take out the peel putting it in the far north and west, and is seldom offered
before
into the cask. The addition o" the juice and in the market, especially for food. The flesh,
rind of three or four lemons is considered by however, is quite good eatingand should not be
some a great improvement. rejectedwhen it can be obtained ; the only objection
ORANGEADE. This is made
"
in precisely to it is that it has a somewhat fishy
this is not
way as lemonade, simply substituting
the same flavor. But rank enough to be
oranges for lemons, and using less sugar. It disagreeable except in a very old otter. Prepare,
is very useful in a sick-room, as affording a cook, and serve in the same way as Rabbit.
varietyin the beverages of feverish patients. OVERSHOES." This is perhaps the most
ORGrANDIE. A species of muslin
" or ton
cot- common of the numerous terms applied to the
fabric extremely light and nearly transpa-
rent. india-rubber shoes designed for wearing over
It is used only for ladies' dresses,etc. the ordinary ones in wet weather. Where the
The French is the best. ordinary shoes are of proper stoutness it is
ORGEAT. "A beverage made of syrup of best to wear no overshoes at all ; but when
almonds mixed with water that has boiled and these latter are worn they should be worn only
become cold, in the quantitymost agreeable to out of doors and left off immediately on entering
the palate; a tablespoonfulof the syrup in a the house. Never wear overshoes in two
tumbler of water makes a very agreeabledrink. widely-different tetnperatiireson the same day.
Syrup of almonds may be made thus : Blanch Carelessness
"
in this respect is one of the most
and pound in a Wedge wood mortar a pound of fruitful causes of winter colds and their long
Jordan almonds and one ounce of bitter train of ills. Another objectionto overshoes is
almonds ; add a tablespoonful of orange- that if worn "
or two long at a time they draw the "
flower water. Mix a pint of rose-water with a feet to an extent which is often painful and
pint of clear water, add this to the almonds, sometimes productive of frost-bite.
and pass the whole through a lawn sieve. OXALIC ACID." Poison." i;c/"//(7;/" ."
Then boil three pints of clarified syrup, and Great distress of the stomach. Treatment :
when it boils in the almond-mixture and

pour give a tablespoonfulor two of pulverized chalk
let the whole boil one minute ; when cold, put or magnesia, in a little water or milk. If not
it into bottles and cork tightly. To make it at hand, give slacked lime, even plasterfrom
quicklyfor immediate use, pound the almonds the walls ground fine,will help. Vomiting
as above ; mix them with a quart of water, one usuallytakes place. If it does not, produce it
of milk, and one of clarified syrup capillaire
or ; by giving warm water. Do not use the stomach
pass through a sieve. pump or give alkalis.
ORMOLU. A given to an alloy of An organic acid found
"
name
present in many
52 parts zinc and 48 copper, so colored as to plants ; it gives the acidity to sorrel and rhubarb,
represent burnished gold. Furniture mented
orna- hence these plantsare used as articles of
with it came into fashion in the reign diet. The oxalic acid of commerce is drawn
of Louis XV, and until latelyattained a prodigious from these and other plants,and having great
popularity. At present it is sought after cleansingproperties is in almost constant use
only by the rich virtuosi. in th5 household for removing stains from
ORTOLAN." The little bird which is called clothing, for cleansing marbles, polishing
ortolan in this country is commonly known as brass, etc. It is one of the most deadlyof
tlie snow-buHling, or luliite snow-bird. It is poisons if taken in any quantity,and as it bears
delicious eating,but bears only a slightresem- blance a close resemblance to Epsom salts care should
to the ortolans which are so famous in be taken to have it kept where no mistake can
European gastronomy and which are fattened occur.

in great numbers by a peculiar process espe- OXALIS. A beautiful winter and spring
cially "
for the table. The season for the Ameri-

can floweringbulb belonging to the family of Cape
ortolan begins in December, but it is much Bulbs. They flourish either in pots in the
better and fatter in January and February. It window or out of doors. The culture is the
may either be broiled or roasted. same as that of Ixia (which see). In pots the
Broiled Ortolans." Clean and wash oughly soil should
thor- be sandy peat and leaf-mould, and
in cold water ; spread some butter over the pots should be well drained.
them inside and O. Boweana,
out ; put on a gridiron over a Among the choice varieties are :
clear fire with the inner side down, and broil which should potted in September ; it
be pro-
duces
tilldone, turningit over for
when one side is brown ; large clusters of bright red flowers
when done, season with salt and and several months. O. Carnosa, should be allowed
pepper,
serve toast. It will take about minutes off the winter and bedded out in
on ten to dry during
to broil them. when it will bloom (flowers
profusely
summer,
Roast Ortolans. -Dip four months. O. Florihunda,
some oysters in melted pink) for about
butter and then roll them in bread-crumbs soned
sea- should be treated in the same way. O. Capium
with pepper and salt,and O. Deppii,
(yellowflowers); pot in October.
put one in each
bird after it has been cleansed siimmer-bloomer,lilac-rose flowers ; does well
and washed in
cold water. Roast them about
twelve minutes bedded out. O. Luxula (pink)and O. Luxula
before a good fire,
bastingwith butter and water ; alba (white),
are pretty varieties ; pot in
very
dish on toast,and baste So are : O. Alba, Cupea, Elegans
with melted butter. September.
freely
374 OYSTER
Elongata, Flabe folia,Hirta, Hirtella,Lesi- if dipped a second time in the egg and
proved
andra, Multiflora, Pahiiata, and Speciosa. bread-crumbs after an interval of half an hour.
The O. Versicolor is the finest of all ; it has Omelette (Oyster). Chop " into small pieces
flowers white, with yellow eye, and pink half a dozen largeoysters. Throw
rosy a pinch of
or crimson outside. Plant six or eight large salt upon them nnd let them stand in their own
bulbs (the largestdo not exceed a pea in size) liquorfor half an hour. Beat six the
eggs,
in a five inch pot. The plants are a mass of yolks and whites separately; the fornfer
to a
bloom from January to April. smooth thick
the latter to a stiff froth.
paste;
OYSTER. " When spawning, oysters are Add to the yolks a tablespoonful of rich stock,
milky, watery, and poor ; and are unwholesome pepper and salt to taste, and then lightlystir
food. The months of spawning are May, in the whites.
June and July; but Drop into a hot pan a lump of fresh butter
they require a month
longer to fatten,and are seldom in good con-
dition the size of a hen's
egg. When it is thoroughly
before September. melted, and begins to fry,pour in your egg
Wholesale dealers usuallyhave four ties
quali- mixture,and add, as quickly as possible,the
or sizes of oysters for sale. The best are oysters .
Do not stir ; but with a broad-bladed
known extras, the second best as box, and
as omelette-knife,
lift,
as the set, the ome-
lette
eggs
then follow ctillings and bushels. Retail deal-
ers from the bottom of the pan, to prevent it
usually open them and sell them by the scorching. In six minutes, it will be done. from
hundred, gallon,or quart, in any quantity desired. Place a hot dish,bottom upwards, over the
Other dealers make a large business omelette, and dexterouslyturn the pan over,
of pickling them for home and foreign con-
sumption, bringingthe omelette with the brown side uppermost
and packing them for inland places. upon the dish. Eat without delay.
The largestoysters are not always the best, Patties (Oyster). Line some small patty-
pans "
especiallyfor eating raw and for stewing; with rich puff-paste, and make covers of
those of medium size are generallypreferred the same ; pinch and trim the edges,and bake
by epicures. Nor are those found in clusters in a brisk oven. Drain a quart of small oysters
as good as the single oysters. Oysters are from their liquor; put into a sauce-pan an
not good when dead. To ascertain whether ounce of butter and a teaspoonful of flour;
they are or not, as soon as opened and when shake them round over a gentle fire,and let
one of the shells is removed, touch the edge them simmer two or three minutes ; throw in a
of the oyster gently,and, if alive,it will contract. little salt,pepper, and half a teaspoonful of
pounded mace, then add by degrees two or
Broiled Oysters. Wipe them dry,sprinkle three tablespoonfuls
"
of rich cream ; let these
them with salt and pepper, and broil them on boil, and pour in the strained liquor of the
a wire gridironover a clear,hot fire. In dishing, oysters ; next add the oysters and keep at the
put a small piece of butter on each. The boiling-point for a couple of minutes. Raise
oysters are often dredged with flour, or bread- the covers from the pattiesand fill them with
crumbed, after being seasoned ; this forms a the oysters and their sauce ; replacethe covers
crust, and is thought to preserve the juices. and serve at once before the juice has had
Catsup (Oyster). Open one hundred ters
oys-
"
time to soak through the crust.
and preserve all their liquor; add to them Another way is to prepare the oysters, etc.,
one pound of anchovies, three pintsof white as above ; let them just come to the boiling-
wine, and one lemon sliced with half the peel ; point and fillthe patties(not baked) ; then put
let this boil gently half an hour; then strain it in a quick oven and bake twenty minutes.
through muslin, add to it cloves and mace, a Pickled Oysters. Take out the oysters, "
quarter of an ounce each, and one grated nut-

meg and for every quart of the liquor add a spoonful
tea-
; let it boil a quarter of an hour more, of black pepper, a pod of red pepper
then add to it two ounces of eschalots. When broken into bits,two blades of mace, a ful
teaspoon-
cold, bottle it with the
spice and eschalots. of salt, two dozen cloves, three tablespoon-
fuls
This is rather expensive,but it gives a deli-
cious of white wine, and half a pint of white
flavor to white gravies and sauces, and vinegar. Simmer the oysters gently in this
is an excellent condiment for cold meats. five minntes, then take them out and put them
Curried Oysters. " Drain the liquorfrom a into jars; then boil the pickle,skim it,and
quart of oysters, and put it into a saucepan ; pour it over them. Keep them in a dark, cool
mix a quarter of a pound of butter with two place,and when a jar is opened use up its con-
tents
tablespoonfulsof flour,and stir this into the as quicklyas possible. Oysters pickled
liquor; add one tablespoonfulof curry pow-
der. in this way will keep three or fourweeks.
Let the whole come to a boil ; put in the Pie (Oyster). I. Line the pie-dish half
"
oysters ; boil up once, and serve hot. way up with good pie-crust ; fillthe dish with
Fried Oysters. " Select the largest and pieces of stale bread, place a cover of paste
fattest oysters to be had ; place them in a col-
ander over this,and bake about fifteen or twenty
and let them drain half an hour, and minutes in a brisk oven. Take off the crust ;
then wipe them dry ; dip them one by one in have ready some oysters prepared as for ties,
pat-
beaten egg, and roll in bread crumbs ; fry to a fill the pie with them, and put on the
crispbrown in plentyof hot lard. Serve with crust. Serve at once.
tomato catsup. The oysters are greatly im- n. Line a pie-dish(a deep soup-platewill
OYSTER OYSTER-PLANT 375
to a boil,and salt and let it justcome

answer as well)with a good puff-paste; layan pepper ;
together,boil up add teacupfulof milk. Stir
extra layeraround the edge of the dish, and a
bake in a brisk oven. When done, fillthe dish once, and then put in the oysters, with a large
with oysters ; season with pepper, salt,and an tablespoonfulof butter, rubbed smoothly with
ounce or so of butter ; dust over a little flour, the same quantity of flour. Stew gently a few
and cover with a thin crust of puff-paste.Bake minutes : tastes vary regardingthe time. Serve
quickly;when the top crust is done the oysters at once,
with oyster crackers or crisp cream
should be. Serve promptly, as the crust crackers.
quicklyabsorbs the gravy. This pie is excel-
lent OYSTER-PLANT (Salsify)." A vegetable
cold, and and is an admirable dish for picnics with a grassy top, and a long,tapering,white
for travelling. root, somewhat like a carrot, which, when
or
cooked, has flavor very similar to that of the
Poulette (Oysters a la)." Prepare a sauce a
butter and flour, and oyster. The tops,

young, are sometimes
when
by working together
chicken broth to the used as greens, but the root is the best portion
thinning it with warm
of thick To each tureen, of the plant,and furnishes an excellent dish
consistency cream.
stirred in. Season throughout the winter. In the cultivation of

add the yolk of an
e^g,
to taste with salt and lemon juice. Keep this the oyster plant, a good, deep, mellow soil
warm.
is needed, as the roots extend deep into the
Wash the them tillthe beards ground. The beds should be in an open uation,
sit-
oysters, stew
wine and and the seed in the spring in
curl,in equal parts of any lightwhite sown
them and in the drills about six inches apart and half an inch
water, remove serve sauce
above. deep planting,smooth

; after the bed nicely
prepared as
The best to with of the spade or with a lightroller.

the back
Raw Oysters. "
way serve raw
oysters is on the " half-shell." Wash the out On coming up, if the plantsare too thick, they
sides of the oysters; open them, detaching the should be thinned to three or four inches tervals.
in-
flat shell ; then detach them from the deep In the autumn, when the roots are
shell, but leave them on it. Serve five or six dug, let them be exposed to the air for a few
on a platewith quarter of a lemon in the centre. hours, and then pack them separatelyin dry
Eat with salt,pepper and lemon-juice,or egar.
vin- sand, whence they may be taken for use during
the winter. As sold in the markets they are
In. servingthem without the shells,the most usuallybound up in bundles of half a dozen
attractive way is in a dish of ice made by ing
freez- roots together.
in tin form like salad Boiled Oyster-plant. Wash the roots,
water a shaped a "
bowl. scrape off the outside skin, and throw them

Roast Oysters. Wash and wipe the oysters immediately into cold water
"
to prevent them
(in the shell);lay them in a quick oven, on the from turning black : cut them into lengthsof
they three or four inches, and when all are ready
top of the stove, or in the coals ; when
open they are done. Pile in a dish or in a pan put them plenty of boilingwater, with a
into
and sand to table,or take them out and lay little a couple of
salt,a small bit of butter,and
them on toast, pouring over all the liquorthat tablespoonfulsof white vinegar or the juiceof
accumulates while opening them, with a little a lemon ; they wiW be done in from three-quar-
ters
butter melted in it,and seasoned to taste. of an hour to an hour. Try them with a
Scalloped Separate fork, and when perfectlytender, drain, and

Oysters. "
two quarts
of oysters from their liquor;pound very fine serve them with melted butter, or with rich
eight crisp crackers, or grate a loaf of stale brown gravy.
bread butter a deep pie dish,put in a layer Fried Oyster-plant. Boil the roots tender, "
of crumbs, and then a layerof oysters, and so as directed above, drain, and then press them
on tillthe dish is filled ; have the top layerof lightlyin a soft cloth ; throw them into a tolerably
bread-crumbs thicker than the others,and stick thick batter; take the pieces out separately
bits of butter over it. Pour over it a teacup- and fry them in plenty of hot lard to a
ful of the oyster liquor, or oyster liquor and lightbrown ; then place in a colander to drain;
milk mixed in equal quantities. Bake in a dish, sprinklefine salt over them, and send to
moderate oven thirty forty
or minutes. Pour table hot.
in a glassof champagne before cooking,if Or, after boiling, mash the roots to a smooth
you
care to.
paste, make them into round cakes, dip them
Steamed Oysters. Lay some oysters in the in beaten egg and then in bread-crumbs, and
"
shell in some air-tight vessel,placingthe upper fry as before.

shell downwards so the liquorwill not run out Stewed Oyster-plant. Scrape the roots, "
when they open. Set them over a pot of boil-

ing and cut them into pieces one inch long ; put
water (where they will get the steam), and these into a sauce-pan with hot water enough
boil hard for twenty minutes ; if the oysters are to cover them, and stew tillquitetender ; turn
open then they are done, if not, steam till they off nearlyall the water, add a teacupfulof milk,
do open. Serve at once and eat hot, with salt and stew ten minutes after it begins to boil;
and a bit of butter. cut a tablespoonfulof butter into bits, roll
Steived Separte a quart of oys- the stew ; pep-
Oysters. "
ters them in flour,and add them to per

from their liquor, and set the latter in a and salt to taste ; then boil up once, and
sauce-pan over the fire, seasoningwith a little serve hot.
376 PAEONY PAINTING
PÔNT. The familiar name of a num-

ber PAINT. (To Clean.) Scour with a soft "
of
species of highly ornamental garden brush, using warm (but not hot) soap-suds;
plants,which blossom through several weeks of wash the soap off immediately with old flannel
the early part of the floral season. The paeo- dipped in clear water, and wipe dry with a linen
nies are divided into two groups, those which cloth. The entire process should be gone
are herbaceous and those which are shrubby; through with quickly,so that the water will not
but woody stems
the of the latter (commonly dry upon and streak the paint. {See ing.)
Clean-
called Tree
Paeonies) are of a herbaceous
character, with very large pith. The several To Remove Paint. "
Apply either spirits of
sorts may be cultivated in the open air,cover-
ing turpentine or benzine, with a piece of woollen
the plantsin winter in the colder latitudes,cloth ;'the turpentinemay afterwards be gotten
and where heavy snows might break the rid of by continuing the friction with a clean
branches, with a perforated barrel, cask, or piece of cloth, or, if necessary, follow it up
box, a method that secures the floweringfor with soap and water or spirits of wine. When
the next season, which sometimes fails. In paint is suffered to get hard and dry, it is very
pot culture,the chief point is not to allow the difficult to get rid of it entirely, but by perse- verance
plantsto start suddenly into growth and push with either of the above solvents it
their flower-buds immaturely. If kept in the may generallybe removed.
shady part of the greenhouse or conservatory, PAINTING. "
Painting as applied to house- building
and not too near the window in the parlor consists in the applicationto woods
the display of flowers will be longer preserved.and other materials of artificial colors com- pounded
The best soil for them is a good loam with oil,oil and turpentine, or water.
mixed with a little leaf mould ; and in the garden It is founded upon the power possessed by oil
a good loamy soil, with occasional prunings and varnishes and white lead,of preventingthe
of the plants,will be found the best mode of injuriousaction of the atmosphere upon wood,
cultivation. The paeony is easilypropagated iron, stucco, and even stone, while at the same
by division of the roots and by seeds ; and cuttings time it is capable of considerable decorative
may be taken in August or September effect.
(with a portion of the old wood attached). In In painting woods, especially pine or deal,
selectingthe seed for sowing, the smaller ones the knots must first be killed; otherwise they
in the capsules are the best. are constantlygiving out turpentine,and thus
Herbaceous paeonies. "
The common red destroying the effect of the paint. The composition
paeony used to be found in every garden, its for this purpose is made with red and
largeand brilliant red flowers rendering it very white lead, ground fine with water on a stone,
conspicuous,and delightingall lovers of gorgeous and mixed with warm double glue size ; it
colorings. It is only a few years since the should be brushed on the knots while warm.
white varietywas introduced and shortlyafter- wards A second coat of white lead ground in oil with
the pink ; now over a hundred distinct the addition of a dryer,as red lead or litharge
varieties are given in the catalogues. Among (one quarter as much of the dryer as of the
the choicest of them are the following: Alba " white lead)will generallybe necessary unless
Plenaia, double flower,white ; Albicans Ple?ia, the wood has been thoroughlyseasoned. This
rosy pink ; Amabilis, outer petal rose color, should be allowed to become quite dry, and
inner ones creamy white ; Baron Rothschild, then should be rubbed down with pumice-
pale rose ; Duchesse de Nemours, rose lilac ; stone. After this knotting is completed, the
Duchcssc d^ Orleans, outer petals violet-rose,next process is to prime. The paint for this
centre, salmon-buff; Fcstiva, white shaded to is composed chieflyof white lead mixed with a
carmine in the centre ; Maidens Blush, bright very small quantityof red lead in raw linseed
pink ; Poinpadoura, dark crimson ; Pomponia, oil; it should be laid on very thin, so that a
purplishpink,salmon centre ; Pattsia, purplish pound ought to cover eighteenor twenty square
crimSon ; Queen Victoria, rose ; Rubra Striata, yards. Another coat is generallylaid on wards
after-
richest rosy crimson; Tenuifolia, funnel- still thinner than the first;and in this
shaped leaves, flowers deep crimson ; Virgin- condition the work is said to be printed and
ialis,pure white ; W^/i2V/"y/, very fragrant, white one coat, ready for painting, which will require
with yellow centre. two coats more. AH the nail-holes and other
Tree Paeonies. There are varieties irregularities should be filled up with put-
"
many now ty,

of these, but after the poppy-flowered and the and the whole surface brought to the desired
double blush they differ but little. They bloom condition of smoothness. After this, a
in May and are always ornamental. Elizabeth regular coat of paint of the intended color is
and Roi Leopold are magnificentvarieties. laid on, and in a day or two subsequently the
PALSY PAPER-WARE 377
finishingone. Wlien a large proportion of PANCAKES. "

Commonly used for dessert;
turpentineis used in tliis last coat, the paint made by fryinga thin batter in large cakes.
looks dull and has a delicate bloom ; this is They are buttered and served hot; sometimes
called _/?a/////4^. spread with raspberryjam; in either case they
The colors and combinations of colors sible
pos- are rolled and sifted with powdered sugar.
in practically
painting are innumerable, For Dessert. Mix"
a pint of flour with half
and, with the methods of preparingthem, consti-
tute a pint of milk and half a teaspoonfulof salt ;
too largea subjectto be entered upon here. add four eggs, and beat until very light; add
(A few of those most commonly employed are gradually a pint of milk ; grease a small frying-
given under Pigments). Those processes, a pan, and put in some two or three spoonfuls
knowledge of which can probably be utilized " "
barely enough to cover the pan. When
in thehousehold, are treated of in their proper done, roll each one separately, and place across
places.* (Sec Kalsomining, Staining, Var-
nish, a platter, kept hot in the mouth of the oven;
and Whitewash.) send to the table when the platteris covered,
The best time for painting the exterior of with a little butter over the whole. Have other
an-
buildingsis late in the autumn or during the plateready to follow the first ; serve with
winter. Paint then appliedwill endure twice as plainbutter,sugar, and cinnamon. (See Buck-
wheat
long as when applied in early summer, or in Cakes and Slap-jacks.)
hot weather. In the former it dries slowlyand Apple Pancakes. Make a batter
"
as for
becomes hard, like a glazed surface,not easily common pancakes, adding to it a few apples,
affected afterwards by the weather, or worn off peeled, cored, and chopped very fine ; these
by the beating of storms. But in very hot must be stirred up in the batter each time a
weather the oil in the paint soaks into the wood pancake is taken from it. Apple renders the
at once, as into a sponge, leavingthe lead nearly pancakes light and delicate ; but too much
dry,and nearlyready to crumble off. This makes them fall to pieces in frying.
last difficulty, however, may be guarded against, German Pancakes. Beat half a pound of"
though at an increased expense, by first going butter to a cream ; mix with it half a pound of
over the surface with raw oil. By painting in flour, half a pound of sugar, the yolks of twelve
cold weather another serious objectionto painting eggs, and a pint of lukewarm cream ; beat the
in summer may be avoided, namely, the whites of the eggs to a stiff froth,and add
collection of small flies on the fresh paint. them, togetherwith a littlepowdered cinnamon
Measurement of Painter's Work. When
"
and lemon-peel chopped very fine. Fry the
this kind of work is not done by the job it is pancakes on one side only,and place them in a
done by measurement. In the latter case, the pile,one above the other, so as to form a cake,
work is always measured by the yard super- and cinnamon being strewn between each
ficial, sugar
and the dimensions are taken in yards, layer. The pileshould be cut downwards like
inches, and tenths. Every part passed over a cake, and served with wine or jellysauce.
by the brush is measured, consequently the di- mensionsPANSY." Also called Heartsease and Car-
must be taken in a line that girtsover den Violet. This flower is a universal favorite,
the moulding, etc. Ornamental and carved and a garden is seldom found in which it does
work are charged extra. not fill some quiet,shady spot with its rich,
PALSY. {Sc-eParalysis.) velvetyblossoms. It is a perennial that is,it "
PANADA. This is excellent for the sick- room. dies down

"
every year when nipped by the frost

Break into a sauce-pan a pieceof bread and springsup again in the spring from the old
a little largerthan an egg ; cover it with water, roots or frorh self-sown seeds. The spot se-lected
or milk and water; boil five minutes, stirring for a pansy bed the plantsare too small
"
all the while. Then add a saltspoonful of to plant separately should be shady, or
"
at
salt,one ounce of butter,and a couple of raw least protected from the noonday sun ; and the
egg-yolks. Stir well together,and serve in a soil should be rich and mouldy. Pansies are
bowl.
gross feeders,and can scarcelybe manured too
Chicken Panada. " Make accordingto above strongly; they will bloom better if watered at
receipt, reducing the quantity of bread, and least once a week during the summer with a
substituting for it the white meat of chicken tablespoonfulof guano dissolved in a gallonof
minced very fine. The egg-yolks may be water. Water should also be given them very
omitted or not. freelyevery day. Pansies can be obtained of
Cracker Panada. Splitsome Boston ers,
crack- every color,from the deepest purpleand bright- est
"
and pile them in a bowl in layers,sprink-

ling yellow to the faintest buff, and when grouped
sugar and a little salt over each ; cover have a very pretty effect. They may be grown
with boiling water, put a close top over the from seeds by startingthem in pots earlyin the
bov.l, and set in a warm place where it may spring,and afterward transplanting them to the
steep about an hour. Eat from the bowl with garden ; but the easier way is to procure the
sugar, and flavor with a littlenutmeg. plantsof the florist alreadyin growth.
PAPER-WARE. Under the name
"
of Jap-
anese
paper-ware, a species of household utensils
* Hmi
to Paint (New York, S. R. Wells), is an have
littlemanual in which
excellent been recentlyintroduced, embracing
a practical painter gives all the instruc-
tion
on the various branches o" the art that an amateur can
tea-trays,waiters, pans, pitchers,bowls, slop-
apply. buckets,churns, etc.,etc. They are made of
PARALYSIS
379
stances. Its most abundant source is head of

Bog- the arm and leg as well as loss of power,
coal,from which it is now extracted in and this seems to depend on the nature of the
enormous quantitiesfor the manufacture of injury to the brain ; in most cases, however,
candles, which are superior in every way to the limbs lie useless,flaccid,and, if raised up,
those made of the finest wax or the best stear- drop at once when left unsupported.
ine. Treatment. " This is,of course, a disease in
The term applied to an oil which is
is also which it is necessary to have the best medical
one of the products of the distillation,and advice. When the patient has recovered what
some-
which is used to some extent for burning in from the first

shock, friction may be ap-
plied
lamps. It is a very dangerous source of illumi-
nation. to the extremities,or a galvanic current,
or rubbing with rough towels after a stream of
PARALYSIS. "
This term is generallyused cold water has been applied; this should not
to signifya loss of motion in some part of the be done until three or four weeks after the
body ; but as the nerves supplying most parts disease has begun, and then only when the pa-
tient
of the body are of a mixed character that is is in a fit state for it. Improvement may
"
motor and sensory the idea usuallyconveyed be known

"
by the patientbeing able to perform
implies also a loss of sensation. Paralysis simple movements, or raise the limb a short
distance from the side but for many
may, however, be motor or sensory, or both. ; weeks or
Moreover, it may be complete when there is a months the strength of that side will be much
total loss and
of power sensation, or partial, impaired, and even in favorable cases complete
when these partly, arenot wholly,lost. Some- times restoration can hardly be expected. In every
the word partialis used to imply that case the treatment and chance of recovery pend
de-
only certain parts of the body are affected, but upon the nature of the original injury.
for this purpose the term local seerrts prefera-
ble. Paraplegia. This denotes loss of power, as "
General paralysisimplies that the whole we have said, over the lower extremities and
body is affected,but the term generalparalysis lower half of the body, and is always depend-
"
ent
of the insane expresses
"
one particular form of upon some change in the nervous system,
malady which is an accompaniment of insanity.and generallysome disease in the spinalcord.
The two most common forms of paralysis, and The causes are : inflammation of the spinalcord
the only ones which it is worth while to treat of or its membranes ; cancer of the cord, or any
speciallyin a book of domestic medicine, are other tumor pressing upon it or growing into
hcmiplaîa and paraplegia. Hemiplegia is that its substance ; fracture or dislocation of the
form of paralysis which affects one lateral bones forming the spinal column ; a wound of
half of the body without the other side being the spine ; and hemorrhage into or softening
affected : hence hemiplegia is right or left. of the spinal cord. It may also come on in
Paraplegiaon the other hand means paralysis cases of hysteriawithout there being any true
of the lower half of the body ; but there is no paralysisat all. The symptoms are in most
right or left paraplegia it must affect both
" cases tmgling and numbness of the legs and
sides, if not quiteequally,at all events to some feet,with occasional twitchings, followed by loss
extent. of the power of moving them ; sensation is
Hemiplegia. This is much
" the most mon
com- generallyinterfered with but not wholly gone.
form of paralysis. In most cases it is If the paralysisbe due to an accident it may
produced by an injuryto one side of the brain, appear at once ; if to cancer or a tumor, the
and then if the right side of the brain is injured,symptoms may come on gradually; if to inflammation,
the left side of the body is affected and the paralysismay come on in a very
vice versa. But all forms of hemiplegia do few days, and often terminates fatally from its
not depend on brain mischief some arise from "
extending upwards and involving vital parts.
injury to the spinal cord, affectingonly one In most cases the bladder is also paralysed,so
side of it ; and so we may have cerebral or that there is retention of urine, which stantly
con-
brain hemiplegia,and spinal hemiplegia. Any dribbles The patientgenerally

away.
influence which interferes with the due supply loses over bowels, and
his the stools
power
of blood to a certain area of the brain will unconsciously. If the affection
pass away
cause hemiplegia: softening, cerebral
rhage,
hemor- spreads upwards the abdominal and intercostal
clot
offibrineobstructingthe vessels, muscles
a become involved, and there is great
disease of the coats of the vessels from frfttydistress in breathing; presentlythe arms are
change and epilepticattacks will cause this paralyzedand the patient dies of suffocation,
form of paralysis. An ordinary attack of apoplexy, as he cannot expand his chest. This happens
when the patienthas recovered from the chieflyin inflammatory cases, while if the pa-ralysis
shock, leaves the individual in this state ; it is, be due to other causes, the parts affected
ir. short, a symptom of mischief in the brain, will be below the seat of injuryand the sufferer
and not the disease itself. Hemiplegia may may go on for months and even though
years "
come on suddenly without any warning or insensibility,

in most cases he is an invalid and can hardly
when it is caused
as by a very small help himself about at all. Those cases which
clot ; generallythe two
more arise from a syphilitic state of the_constitution
symptoms are
present, and when sensibility returns the pa-

tient may generallybe much benefited,if not cured,
finds that he has lost tlie use of his arm the of iodide of potassium. The ger
dan-
by use
and leg. Sometimes there is stiffness or rigidity of paraplegiadepends upon the cause. Any
380 PARALYSIS PARROTS
fracture or dislocation of the spine is always put down often as disease.

hip-joint And these
serious, but even then life may be prolonged cases do not occur because the patientwon't
for months ; as a rule the higher the injurythe use the limb ; it is because she cannot, unless
greater the danger. A tumor of the cord will3'ou apply a shock. The best treatment for
gradually make its way onwards and finally such cases is not to oppose their views, nor, on.
kill. Inflammation of the cord is generallyfatal the other hand, sympathize with them too
within a week or a fortnight ; otherwise a slow much. Daily reading some sensible book, removing
recovery may be looked for. In hysterical all trashy novels, trying to engage
cases, the patient is generally of the female the mind on some amusing topic,avoiding all
se.\, very emotional and excitable in her nature, e.xcitement,and some lightoccupation,as sewing,
and not unfrequently the subject of deep religious knitting, or wool work, will be most likely
impressions. There is no true disease to do good. Cold bathing, electricity for a
of the spinalcord, but the patientwill not or short time every morning, and firm but kind
cannot exercise her will to move the limbs. dicipline, will promote a cure.
Treatment. " In all cases of paraplegia, the Palsy." Sometimes called "
shakingpalsy "
patientshould lie on a water-bed, if possible, (ParalysisAgitans). It consists in a want of

so as to prevent the formation of bed-sores, power of using the muscles, and also of keef"-
which are very liable to form in this disease. ing them at rest. The shaking commonly begins
Great cleanliness must be observed, and any by affectingthe hands and arms, but later
excreta removed when passed. A draw-sheet it may affect any part of the trunk or limbs.
must be placed beneath the patient,and removed Very often the head is affected ; later it extends
when required. The urine must be even to the jaws. This agitationis increased
drawn off by a catheter,at least twice a day, if by any mental effort,especially to call
the patient cannot pass it, or if it dribiales into play the muscles affected. The disease
away ; often, too, it is a good thing to wash the is progressive, and by-and-by the entire body
bladder out night and morning with warm becomes affected, so that the patientcan hardly
water. The feet should be kept warm in hot walk, being always disposed to run. All this
flannels,but the heat must not be too great, or time the faculties are unimpaired,and the patient
the feet are Very liable to blister in this affection. is acutely sensible of his misfortunes,
The diet must be light and nourishing, which often sadly interferes with his occupation.
and modified to suit the patient's palatein long His bodilypowers become impaired after
standing cases. No bleeding must be used ; a time, from the inability to sleep or take food
no mercury is to be given, except in cases of a in comfort, on account of the incessant ing.
shak-
syphilitic origin,and not always then ; no These cases commonly occur in men vanced
ad-
blisters need be applied,as they do no good. in life, and in them little benefit is to
For acute cases, an ice-bagmay be laid along be hoped for ; but it may occur earlier,and
the spine, and this gives relief sometimes. In then it can be alleviated,if not cured, by the
chronic cases, when the paralysisis made out judicioususe of strychnine,iron, and galvan- ism,
clearlyto be incurable, the only thing one can especially of the continuous current.
do is to make the rest of life as easy as possible PAREGORIC ELIXIR. -Poison, if in very
for the patient. In hysterical cases, ment
treat- large doses. Symptoms, sleepiness. Treat- ment,
is of much avail. It is too common for same as in opium, which see. The pound
com-
people to look upon a case of hysteria as tincture of camphor ; a popularmedicine,

synonymous with a case of shamming ; but used as an anodyne and antispasmodic; it allays
this is a totallywrong view. It is very common cough in cases of asthma and catarrh, and lieves
re-
among both sexes, and especially amongst slightpain in the stomach and bowels.
young women, to find cases in which the emo-
tional It is often given to children under the belief
faculties seem developed out of proportion or pretence that it contains no opium, but the
to the intellectual ones ; such people are modern paregoricelixir contains one grain of
what are ordinarilycalled of a nervous and opium in each half ounce of the elixir,and is
e.xcitable temperament ; they often indulge therefore unfit for indiscriminate domestic use.
in emotional excitement, and this often assumes The practice, once common, but now happily
a religious aspect, varying in its development dying out, of giving it to infants as an anodyne,
accordingto the people who associated is a most dangerous one. A teaspoon-
with the padent in ordinarylife. Intense mental ful of paregoricis the full dose for an adult.
worry, great grief,loss of a relation,and PARLOR. {See Furniture.)
numerous. other causes tend to produce an Inlaid woodwork
PARQUETRY." in geo-
metric
excitement of the emotional faculties, while at patterns, generally composed of two
the same time they are not duly balanced by a different tints,and generallyused for floors.
well-taughtintellect;this is what is meant by As formerlymade, this was rather expensive
"giving way to the feelings." In some cases, decoration,but in the modern form of wood
this goes on to such a degree that the will is carpeting,etc., it is economical and can be
not exerted by the patient,and cannot be exerted made very tasteful and pretty. {See Floors.)
unless some strong stimulant, as electricity, PARROTS. " The parrot familv comprise six
etc., is given to the nervous system. At divisions ; the principal are the IVIacaw, which
one time, the voice is lost, or an arm is palsied; includes the cockatoos and the toucan ; the Par-
rots,
in another case the leg is paralyzed,and it is includingthe paroquet ; and the Lories.
PARROTS 381
The distinguished
Macaws
are from the true tallest forest trees, where they are fond of
parrots by having the cheeks bare of feathers, perching.They will eat almost anything. Their
and the tail very long. They are extremely mode of eating solid food is
very peculiar "
graceful in form and motion, have rich plum-

age, when the morsel is presented they take it on
are livelyand very noisy,occupying a the point of the bill,throw it upwards, and then
great part of their time in discordant ing.
screech- catch it in the open mouthso dexterously that
In the hall or drawing-room they are tremely
exit goes at once into the aperture of the gullet,
ornamental, from the beautiful metallic and is swallowed without difficulty.The cans
tou-
reflections which
playover their plumage. The are so sensible to cold that they dread the
macaws are mostly natives of tropicalSouth night air,even in tropical climates ; it is neces-
sary,
America, where they nestle in decayed trees, therefore,to keep them in a warm perature.
tem-
which some speciallyexcavate, as do our peckers.
wood- They do not speak their utterance "
The food of the macaws is chiefly is merely a kind of croak. The preacher tou-
can
dry seeds, or the fruit of the palm, and in the has a singularcry, which it almost constantly
coffee-growing lands they eat coffee-berries : but utters. It is easy to tame and keep.
here, in confinement, we must nourish them The True Parrots are less elegant than the
differently.The red and yellow macaw must macaw tribe less splendid in color than the "
have white bread soaked

milk, and in
tened
mois- lories "
but are excellent imitators,and can ticulate
ar-
biscuit ; it is injuredby meat, pastry or words and sentences very distinctly.

sweetmeats. It has admirable powers of articu-
lation, The ash-colored or grey parrot is one of the
while the blue and
yellowmacaw imitates commonest, largestand most tractable of its
the mewing of cats, barking of dogs, bleating of tribe. It is about the size of a pigeon. It is
sheep, etc., with great facilityand accuracy. an African bird ; it will eat anything; but the
The great green macaw of a beautiful
"
bright best food for it is bread and milk. The memory

grass-green, diversified with blue and red, and of the grey parrot is most extraordinary;it will
shaded with black or deep blue is valued for retain entire verses and of consider-
able
"
passages
its variety, as well as for its beautiful plumage length. Some parrots live to fifty,
grey
and exceedinglydocile and amiable temper ; it sixty,seventy, or even a hundred It
years.
will repeat almost
any lesson immediately,call moults regularlyonce a year.
persons whom it is accustomed to see by their The Paroquets are smaller than the true parrots
several names, and is fond of children as more slender,and elegantlyproportioned,
" "
the other macaws are not. with long, pointed tails ; several from Africa
The Cockatoos may be recognized by the and Asia have ringsround their necks. Thus
beautiful crest of feathers on the head. The the paroquets may easilybe distinguishedfrom
name is derived from the loud and distinct call- the parrots, which are all stout, heavy birds,
note of some of the species,sounding like with short and even, or slightly rounded tails.
"
Cock-a-too," very distinctly uttered. These The Lories are so named from the call-
birds come from Australia and the Indian isles ; note of some of the species. They are gorge- ously
they live on seeds and fruits,and can crack the beautiful,but exceedingly difficult to
stones of the hardest fruits ; their color is preserve in a cold climate. Tliere are many
mostly white, tinged with rose-red or sulphur- varieties,but here we shall only mention the
yellow; they are not capable of speaking more purple-cappedlory "
a very rare and costlybird,
than "cock-a-too." The great white cockatoo " of resplendent tints. It utters "
Lorie, "
should have a wire bell-shapedcage, squeaks incessantly, and as hollow as a ventrilo-

or be quist
chained to a perch in the open air, if the ; imitates everything,and in clear,round
weather be warm. Feed it with all kinds of tones ; but it requiresto be constantlyamused
nuts, mealy seeds, and bread and milk. The and caressed. It is a trulywonderful bird the "
sulphur-crestedcockatoo is a most agreeable most highly endowed of the whole parrot race.
pet "
playful,jocular and affectionate. The In keeping parrots it should be borne in mind
red-crested cockatoo is the largestand that they require large,roomy cages, and the
freat
andsomest of the species. Some of the larger birds open perches ; the eating and
feathers of its crest are six inches long,of a drinkingvessels should be }iot of zinc or pewter,
rich orange color at the base. This is not so but of glass or porcelain; coarse sand
gentlea bird as the more common cockatoo. It should be sprinkledon the floor ; and in warm
has a loud, trumpet-likevoice, with which it weather the cage should be cleaned out every
shrieks out its own name, and calls Der- day, in cold weather "
twice a week. Carefully
"
deney, clapping its wings the while like a guard all kinds of parrots from cold,but give
cock, whose crow, as well as the cluck of the them plentyof sunshine and fresh warm air.
hen, and the various cries of different animals, Let them out amid flowers,shrubs, or in a greenhouse
it readilyimitates. It is not a delicate bird, ; and, in teaching them, never
threaten
and may be easilyreared and kept. to punish,but repeat the lesson frequently, and
The Toucans are known at once by their reward with choice morsels. Take care the
enormous bills,which are curved and hooked, bread and milk be not sour, and vary it with
and toothed at the edges, and are thus able
formid- biscuit, grain,nuts, and fruits ; and for the
weapons. In their native haunts in Guiana small birds, add hemp and canary-seed and
and Brazil they go in littleflocks of from si.x to millet. Give no meat ; and be very chary of
ten ; and, althoughheavy fliers,
will reach the pastry and sweets.
382 PARSLEY PARTRIDGE
PARSLET. "
This is the herb most used in put over a moderate fire until the mixture boils ;
cookery and for
garnishing. There are two then arrange the parsnips on a dish, pour the
sorts, the plain-leavedand the curly. The sauce over them, and garnish with parsley, and
latter is much to be preferred,being prettierserve.
whether growing or on the dish, and more easily Fried Parsnips. I. Prepare as for buttered "
distinguishedfrom the Aei/iusm, or fool's pars- parsnips. Dredge the slices with flour,and
ly a species of hemlock
"
which is poisonous. fry them in hot lard,turning when one side is
The best mode of cultivatingit is by seed, browned. Drain off the fat,season vifith pep-
per
sowing where it is to remain any time between and serve hot.
the middle of March and the middle of June ; n. Boil them until they are about half done,
and if the stalks are cut down occasionally, to lift them out and let them cool; slice length-
wise
prevent their seeding, it will last for several in thick slices,sprinklethem with fine salt
years. The seed should be buried about an and white pepper, and fry them a pale brown
inch deep. Parsley is always in season except in good butter. Serve with roast meat or dish
at short intervals through the winter months ; them under it.
if dried and preserved in bottles from which "Wine of Parsnips. Wash, scrape, and "
the air is excluded, it retains its flavor a long slice the parsnips very thin ; for every three
time. Besides its usefulness for cooking and pounds of the parsnipsallow a gallonof water ;
garnishing,parsleychewed has the property of boil an hour and a half,and strain the liquor
destroying any foetor in the breath, or the without bruising the parsnips; then measure
smell impartedto it from spirits,onions, or the liquorand make up any deficiency(under
other substances. The roots also are edible, the originalquantity)with boilingwater. To
boiled like carrots, but are not much used. each gallonof the liquor add three pounds of
Fried is an
Parsley. excellent nish sugar
gar-
"
This
and one ounce of crude tartar; when
for fish,etc.
prepare it, wash and nearlycold,put it into a cask, add a tablespoon-
To
pick the parsleyand throw it into clean water, ful of yeast, and keep it in a warm place; stir
and then into boilingfat,when it will instantlydaily until the fermentation subsides, which
become crispand must be taken up. may be in ten days or a fortnight,and then
PARSNIP. " This wholesome and ing
nourish- bung it down. It may be racked and fined in
root has the advantage of being in season three or six months, and bottled in six months
during the winter and spring months when more. Wine made thus is thought to be but
other table vegetables are scarce. It contains little inferior to Madeira of equal age. Spirits
good deal of
a
sugar, and this gives it a pecu-
liar may be added if it is liked strong.
sweetish taste which many like,but which PARTRIDGE. " It is said that we have no
to some is very
insipid. Those are sweetest genuine partridge in this country ; and it is
which are grown in rich soils,while those certain that the birds sold as partridgesin our
grown in stiff clayey soils have a much milder markets are very different from the English
flavor. In cultivating, sow the seeds in the partridge. Moreover, the birds known as
spring in rows eighteen inches apart, burying quailsat the North are called partridgesat the
the seeds about an inch deep; thin them out South, while the southern pheasant is the
to intervals of six or eight inches. Among ruffed grouse, which is the Northern partridge.
the best varieties are the Guernsey and the The
" "
partridge,pheasant, or ruffed grouse,
"
Large Hollow Crown." Parsnips are im- provedare very plentifulin our markets from about
by standing until after heavy frostsândthe 1st of September to the ist of January;
in dry soils ; they keep perfectly in the ground but they are best in October and November.
until .Spring, but they must then be dug before After January ist it is not safe to eat them,
the new growth begins. especiallyif the winter has been very severe,
Boiled Parsnips. According to their size as they are
" then deprived of their ordinary
and the time of year (they require long cooking food and are forced to feed the leaves of
upon
in cold weather) parsnipswill take from 20 the poisonous evergreens. They have been
minutes to more than an hour to boil. Every found with their crops filled with the green
speck or blemish should be cut from them after laurel,and if their flesh be eaten vmder such
they are washed and scraped,and the water in circumstances the result may be serious. An
which they are boiled should be salted and well old partridgehas a white bill and bluish legs;
skimmed. If
they are large,slice them down when the bill is of rather dark
young a ish
gray-
the middle before
boiling; if young and tender, color,and the yellowish. As long
legs are
boil them whole. When quite tender, dish as the does not turn blue, the bird is
rump
them, and serve either whole (with butter fresh enough.
spread over them) or mash like potatoes, adding Baked Partridge. Clean and " wash out the
a little milk and butter,and seasoning with inside with soda-water, afterwards rinsingit in
pepper and salt. fresh water. Cut off the claws to about half
Buttered Parsnips. scrape, and
" Wash and
their length; truss it,and cover its breast with
then boil as above till tender. Slice length-
wise a thin slice of fat salt pork, tying the pork on
into pieces about a quarter of an inch with twine. Place the partridgeon its back in
thick,season with pepper and salt,and put the baking-pan with a piece of butter the size
them into a sauce-pan with three tablespoonfulsof a walnut on it ; set it in a quick oven, baste
of melted butter and little chopped parsley
a ; often,and serve when rather underdone.
PARTRIDGE PASTILLES 383
Boiled Partridge. " Clean the partridges,Spread thin slices of corned ham or pork over
and tie down tlie legs very closely. Put a the entire bird and bind them on with twine ;
pound of salt pork into a pot and boil it an roast before a hot fire about 40 minutes,bast-
^r-fi
Partridge.
hour ; then put in the birds and boil 20 utes.

mining it at first with butter and water and then
Serve with parsleyand butter,or with with the drippings. Dish with the bacon (or
bread sauce. ham) laid about the body of the bird. Skim
Broiled Partridge. "
For broiling select the gravy, thicken with browned flour, and
young birds ; clean, wash, and split down the season with pepper and the juice of a lemon ;
back; soak in cold water half an hour: then let it boil up once.
wipe dry on a towel,season with salt and pep- PASSION FLOWTiR." The common sion
pas-
flower (/".cceruled)is a native of Brazil,
where it grows to the thickness of a man's
arm, and the height of thirtyfeet. Here it is

quite a moderate sized
garden plant. The
flowers are large and beautiful,blue externally,
white and purple within ; they continue in
bloom but one day. P. incarna/a, the flesh-
colored passion flower, is found from Ohio to
Florida. The former bears an edible berrj',
Partridge
trussed with head.
pale yellow, of the size of an apple,called
Granadilla. Other species also bear eatable
per, and broil on a gridironover a hot fire,fruit,as the Water Lemon, Sweet Calabash,
turning them when brown on one side. Serve etc. All are
easy of cultivation. They will
on a hot dish, spreading butter liberally
both
grow in any
good garden soil,and are propa-
gated
inside and outside. Quails are broiled in the
~ by cuttings.
same way. PASTE. Directions
"
for making an lent
excel-
Roast
Partridge. I.
sticking-paste for paper-hanging and simi-
lar
"
Prepare, stuff,and truss

directed for
purposes are given under Paper-Hanging.
as chickens ; Paste for Labels on Bottles, etc. An cellent
ex- "
lard well with fat pork; paste for fixinglabels on glass,wood, or

and roast at a hot fire, paper may be prepared by dissolving1 1 parts,
basting well with butter
by weight,of common glue, soaked a day be-
fore
and water. They require in cold water, 7 parts of gum arable,and
25 30. minutes
or to cook. rock
some candy, in 56 parts of water, at a
To make the gravy, put Partridge
trussed without
gentle heat, with continued stirringuntil the
the drippingsinto a sauce-
pan
head.
mass is uniform. Labels brushed with this
with a piece of butter and dried will adhere firmly,if simply tened
mois-
about the size of an egg, and a littleflour and with saliva when used.
hot water. Let it boil up once, and serve in a PASTILLES." Pleasant odoriferous pastilles
boat. for fumigating purposes may be made as lows
fol-
n. (With Bacon). "
Prepare as before. : gum benjamin,one ounce ; cloves,half an
384 PASTRY PEA
ounce cinnamon, two drachms ; a stick of cal-

amus onion. a Make
plain paste, roll it thin,and
;
make the parts it in
shape like an apple-puff
; and mucilage enough to cut ; fill it with
adhere together. Mix, and then make into the mince, pinch the edges, and fry to a nice
shapes and dry. brown.
Mr. Piesse, in his excellent " Art of
fumery," Turkey
Per- Patties. " Mince some of the white
considers that the burning of woods, part of roast turkey ; season with salt,white
barks, or aromatic seeds, in produces
pastiles, pepper, nutmeg, and a little gratedlemon-peel;
far from a pleasant odour ; and that charcoal add a little cream, and a very little melted ter
but-
itself is inodorous, and does not in any way terfere ; fillthe pattiesand warm,
in- or serve cold.
fragrance. Mr.
with the Piesse prefers Chicken patty can be made in the same way.
the followingrecipe: willow charcoal, quarter Veal Patties. Mince some veal that is not "
of a pound ; benzoic acid, three ounces ; oil of quite done with a little parsley; season with
thyme, carraway, rose, lavender,cloves, and salt,a grate of nutmeg, and a bit of grated
santal, of each fifteen drops. Before mixing, lemon-peel; add a little cream and gravy, let
dissolve half an ounce of nitre in a quarter of it stew gently a few minutes, then fillthe patties.
a pint of rose water ; with this solution wet the This dish is improved by the addition of
charcoal, and then dry it in a warm place. a little minced ham.
Next pour over it the mixed oils,and stir PAW-PAW. The paw-paw "
or custard ple
ap-
in the flowers of benzoin : mix by sifting(bet-
ter grows wild in great abundance in the South-
ern
for mixing powders than the pestle and and Western States. In form and color it
mortar), then beat the whole up in a mortar resembles a small cucumber when ripe. Its
with water to bind it. pulp is almost too luscious to be agreea-
ble,
gum
PASTRY. Under
" this term are included although it is liked by many; the fla-
vor
pies,tarts, and all productions of cookery in is like that of custard, the color is saffron,
which flour-pasteis a principalingredient. and it is quite full of hard seeds which
Directions for making these are given under look like those of the water-melon, but are
the respective articles; and we sliall only refer larger. It is best when touched by frost ; but
here to the practice, becoming more and some like it best when boiled in a
green state.
more common in cities,of purchasing pastry at The paw-paw ripens about the middle of Sep- tember.
the baker's instead of making it at home. This They are not often found in the markets.
of course is sometimes necessary, as on special

occasions when social duties call for some sual
unu- PEA. The garden pea is one
"
of the best
display,or on ordinary occasions where and most extensivelyused of all our table-vegetables,
the regular cook is not also a pastry-cook. and is not less popular in Europe than
When neither of these reasons applies,home- made with us. In cultivating, sow the seeds in double
pastry is not only more economical but rows about four feet apart as soon as the
also more wholesome than that bought at the frost is out of the ground ; the drill should be
shops, where the butter and other ingredients about two inches deep. By plantingdifferent varieties
used are nearly always inferior. They look at proper intervals,a succession of green
discovers be secured during the entire summer.
very well, but the stomach the impos-
ture, peas can
and its owner pays the penalty. Only Landreth's Extra Early is said to be the earliest
the best butter, etc., should be used in making for garden use, and the best. phia
Philadel-
pastry, especially when children are to eat it. Extra Early is also desirable. Little
pAt6. {See Patty.) Gem is very dwarf, and of fine flavor,growing
PATTY." Patties are made of rich puff only one foot high. Hundred-fold, or Cook's
paste, and baked in patty-pans, with a piece of Favorite, is a first-class variety, earlyand very
bread inside ; after the crust is done, the piece prolific. Laxton's Supreme is the earliest
of bread is removed, the proper contents are wrinkled pea, and has the largestpods of any
inserted,and the patty is served either hot or kind. The Champion of England, though a
cold. Almost any kind of meat, or poultry,or late variety, is very luxuriant and much the
fish can be used. best familysort raised. The Marrowfats, though
Lobster Patties. Make " these with the deficient in flavor,are excellent for earlysum- mer
same seasoning as for oysters, adding a little use. Green peas should always be purchased
cream and a very small piece of butter. in the pods, which should feel cool and
Oyster Patties. Prepare the pastry as
"
dry. If closelypacked they have a mashed or
directed xm.A.t'cpatties. Thicken, over boiling wet appearance, and a warm feeling,which
water, half a pint of cream with two even table- much injures their natural flavor ; and wlien
spoonfulsof flour rubbed with one ounce of the shells or pods begin to turn to a lighter
butter ; add half a teaspoonful of mace, a shade, or to look rusty, the peas have usually
teaspoonful of salt,and a pinch of cayenne. a black spot upon them and are too old to be
Stew, until plump, a quart of oysters in their good. But to have them in the greatest perfection,
own liquor,with an even teaspoonfulof salt; they should be picked very young and
drain,and stir them into the hot cream ; fillthe should, if possible,be cooked almost ately
immedi-
pattiesand serve. (See also under Oyster.) after being taken from the vines. The
Podovies or Beef Patties. " Shred done
under- first new peas that reach the market are ally
gener-
roast beef, with littleof the fat ; season
a in small quantitiesat high prices. They
with pepper and salt,and a little shalot or come from the Bermudas about the ist of
PEACH 385
April; from Charleston and Norfolk about the fine ripe,but firm peaches ; put them in the
middle of May; from southern New Jersey syrup in a shallow vessel,as the fruit should be
about the ist of June ; and from Long Island, slowly until clear; drain
in one layer; cook
etc., about the middle of June. They are in from the syrup, place on plates and dry in a
season till September. heater or in a very moderately heated oven.
Large quantitiesof dry, soaked, and split Placed in the heater belonging to a cooking
peas are sold throughout the winter season ; stove, the fruit will be sufficiently dry in twenty-
the Japan and the "lady pea are rieties.four
the best va-"
hours, to pack in jars.
These all require to be boiled with Plums and cherries may be done in the same
salt meat to give them a flavor. way, after stoning. Bartlett pears too are cellent,
ex-
Boiled Green Peas. Shell them "

and soak but do not requireso rich a syrup.
in cold water until the time for cooking them; Dried Peaches. Pare the ripe fruit,cut it "
then put into salted boiling water and boil them in largeslices from the stone, spread these on
twenty minutes if young and tender, half an wood or cloth,and dry thoroughly in the sun.
hour if old. The English always put in a lump This will take several days, and they must be
of sugar, which improves both the flavor and brought in or covered over at night. In the
the color. When don", drain well, dish, stir Northern and Western States it is generally
in a good lump of butter,season with a little best to have a small room heated with stoves, in
and serve hot. which the fruit can be dried, the sun not
pepper
SteTved old Peas. "
Steep being powerful enough. When
them in ter
wa- thoroughly
all night if very dry, otherwise half an dried, store in bags in a cool dry place. In
hour will do ; put them into just enough buying dried peaches choose those that look
water to cover them, with a piece of salt beef brown and clean and dry ; the whitish colored
or pork ; stew gently till the peas are soft and have less flavor,and the damp ones are seldom
the meat is tender. If the meat is not salt,add good.
salt and a little pepper. Dish them around the Peach (Leather). Allow a pound of sugar "
meat. to a pound of fruit, pare and halve ripe peaches;

PEACH. Of this,perhaps the most
"
delicious crack a dozen stones for a peck of peaches,
of all our native fruit,there are a great many chop the kernels after blanching them, and
varieties,but they are generallyclassified under throw them over the fruit,which must now be
two principalnames the freestones
"
and put in the preserving pan, heated slowly and
the clingstones. Among the best varieties of boiled to a pulp. Add the sugar (granulated
the freestones are tie earlyYork, Crawford or crushed) and boil until clear ; then spread
early,rare-ripes, Morris whites, melocoton, and on plates and dry in quitea cool oven until so
honest John ; and of the clingstones, the lemon stiff that it can be eaten from the fingers.Tear
cling,orange cling,white heath, Oldmixon, the sheets into bits and pack in jarswith powdered
late heath, and blood cling.Peaches first make sugar between the layers. Stretch clean,
their appearance from the Bermudas about the well-soaked bladder over the top and tie secure-
ly
25th April,in small quantitiesand at high ; it may

or be packed in air-tightfruit cans.
prices; from the Southern States about tlie Salad of Peaches. " Pare and slice half a
end of June or first of July; and from lower dozen fine ripe peaches,arrange them in a dish,
New Jersey about the 20th of July. They do strew them with pounded white sugar, and
not appear in large quantities,however, until pour over them two or three wineglassfulsof
about the middle of August, when they com-
mence champagne. Other wine may be used, but
to be plentiful and continue so until the champagne is best ; persons who preferbrandy
20th of September ; they then gradually de- creasecan substitute it for wine, using a smaller
until in October and November, only quantity. The quantityof sugar must be proportioned
the hard winter peaches are to be found. After to the sweetness of the fruit.
this they are found in a dried state. (See Com-
pote, Ste-wed Peaches. I. Should the peaches not "
Jelly, Marmalade, Pickles, Pies, be perfectlyripe throw them into boilingwater

and Preserves.) and keep it just simmering until the skin can
Brandied Peaches. Select fine ripepeaches be
"
easily stripped off. Have ready half a

free from bruises, and wash them; allow three- pound of fine sugar boiled to a lightsyrup with
quarters of a pound of sugar to a pound of three-quartersof a pintof water; throw in the
peaches ; use as little water as possiblefor the peaches, let them stew softlyuntil quite tender,
.syrup ; boil the peaches in it ten minutes. and turn them often that they may be equally
When they are done, measure out a pint of done ; after they are dished, add a littlestrained
white brandy to a quart of the syrup ; lay the lemon-juiceto the syrup, and reduce it by a
peaches while they are hot into the cold brandy, few minutes' very quick boiling. The fruit is
and when they are cold put them into a jar, sometimes pared, divided, and stoned, then
strain the syrup through a fine sieve into the gentlystewed until it is tender.
brandy, pour the whole on the peaches and IL Take a quart of dried peaches, cover
cover up tight. them with water, add half a pound of sugar,
Candied Peaches. Make "
a rich syrup of and stew gently until the peaches are reduced
one pound of granulated or crushed sugar to almost to pulp. More or less sugar can be used
one gillof water. Heat this over boilingwater according to taste. Peaches prepared in this
until the sugar is dissolved. Pare and halve are an excellent corrective for costiveness.
way
25
PECAN-NUT PEPSINE 387
with which be added Cloth of Silver, petals silvery whiteness of

ten brandy or rum, may
in large or small quantityaccording to taste. blotched with delicate of Paris, x\q^
rose ; Belle
This is an excellent dessert-dish,but it must violet crimson, upper petals spotted,an im-
mense
not be made until justbefore it is served ; the cluster of flowers ; Competitor, black,
sliced pears turn brown if kept. edged with rose ; Crimson Kim;, rich crimson,
Stewed Pears. "
Pare, cut in halves, and beautifully veined and blotcheil ; Dr. Andre,
core, a dozen fine pears, put them into a close- pink and white, petals fringed; Eclipse,clear
shutting stew-pan with some thin strips of white petals marked with maroon ; Eligible,
lemon-peel, half a pound of sugar in lumps, as pink crimson with white edges and violet markings
much water as will nearly cover them, and ; Emperor of Pelargonium, very large
snow-white flower spottedwith violet and tinged
should a very brightcolor be desired, a dozen
grains of cochineal, bruised and tied in mus- with rose, petals finelyfringed; Gen. Taylor,
Hn; stew the fruit as gently as possible four or rich crimson blotched with very dark red ; and
live hours, or longer,should it not be perfectly A'iagara,white, stripedand blotched with crim-
son.
tender. Wine may be added if the taste is liked.
Or, if the pears are small, cut out the som,
blos- PELISSE. "
a furred
Originally robe or coat,
end paring or coring,and
without stew now a silken coat or habit by ladies,
worn
them whole, in enough water to cover them. mostly as a part of their travellingcostume.
When quite tender addhalf a teacupfulof white Pelisse cloth ig a woolen fabric,twilled and
for quart of pears, and boil ten made quite soft; it is usuallyseven quarters
sugar every
minutes ; then dish the pears, add a few cloves wide.
or a pinch of ginger to the
syrup, boil ten utes,
min- PENNYROYAL. " A speciesof mint which
in
and pour over the fruit hot. grows wild in great abundance many parts
PEARLASH. {See Potash.) of the United States, and is sometimes vated
culti-
PECAN-NUT. A "
species of hickory-nut for making an essential oil which is used
which grows abundantlyin the Southern States, in medicine. Its odor seems to be very annoy-
ing
especiallyTe.xas, and in some parts of the to certain insects, ticks
especially and fleas ;
West. It is about an inch in length,of oblong and in this way it may be made useful. It is
shape, with a smooth, hard shell,and about as generally for sale in the markets during the
largeas a common-sized finger.Pecan-nuts are autumn months, sometimes in largequantities;
of an agreeable taste, and wholesome, and make and it is put up in packages and sold in a dried
an e.xcellent dessert. The fresh nuts begin to state at the drug stores. The essential oil is
come in in December, and are in season till used in medicine for the same purposes as pep-
permint
April; they are best when they have been kept a and spearmint ; the reputationof the
month or two. herb as an abortive is altogetherfallacious.
PELARGONIUM. "
A speciesof plantvery PEONY. {See PÔNY.)
similar geranium, under which it is gen-
to the erally PEPSINE An organic secretion in the
included in popularspeecli.The leaves of stomach of animals, which is regarded as an
the plant are more pleasantlyperfumed than active agent in digestion. In all healthy stomachs
those of the geranium, and have no zonal, or it exists in sufficient quantity for the ac- complishment
horse-shoe markings, but are of a rich vivid of its purpose, but in many cases
green. The flowers are much sought after on of gastricdisorder it must be introduced ficially.
arti-
account of their perfectcoloring;no tion
descrip- The best medicinal pepsine is made
can convey an idea of their beauty. There from pigs'stomachs and is called Pepsina por-
are all shades of scarlet,crimson, pink, purple, ci; it is free from acid and starch, and has a not
and white ; the lower leaves,and frequentlythe disagreeableodor. It should be given during
upper ones, are veined and blotched with the or after a meal. The best way of administering
darkest crimson, purple, and red, beautifullyit is in a dose of five to ten grains along with
veined with the lightershades. They are the food, and thereafter to take dilute nitric acid,
most showy-flowered of all the bedding-out in a dose of five drops, in a wineglass of
plants,except the Scarlet Salvia, and should water, with sugar. In cases of great debility
find a place even in the smallest garden. They of the stomach, especiallyin old people,the
are propagated both from cuttingsand seeds. habitual use of pepsine may render life easy
They requirea light, sandy loam,"well enriched where before it was unendurable. It is also
with cow-manure, and if they are not ly
plentiful-valuable in cases of the regurgitationof half-
supplied with water, their buds will wither digested or half-putridfood, and in cases ot
away. They need more sunlight than the obstruction at the passage from the stomach
geranium to bloom in perfection.^The different to the intestines. After a time, a dose of
colors and sizes may be grouped together in a five grains of salicylic acid may be given to
bed, so as to produce a very beautiful effect ; prevent putrefaction of what remains. For
some of them, however, are fall in growth and it has been tolerablyclearlyproved that substances
produce a good effect planted singly on the which are digested in the stomach are
lawn. The treatment for indoor plarits

is the absorbed there, so that if albumen be ed
convert-
same as for the geranium. into and there absorbed, there will
peptone
There are hundreds of varieties of gonium, be
Pelar- no necessityfor itto pass on into the intes-
tines,
and many novelties are added nor will there be time for it to undergo
every
season. The followingare a few of the best :- decomposition.
388 PEPPER PERITONITIS
The dilute nitric acid should be taken through this fish,most of them, however, being known
a tube. The acid can
salicylic be taken as any by other names. The best variety,commonly
other powder. Sulphiteof soda or of magne-
sia, called black perch, are in realityblack bass,
taken in doses of from ten to fifteen grains,
is also good to arrest decomposition in the
stomach.
PEPPER. This most generallyused of all
"
the spices,is the produce of two allied plants

(known as Piper ?i!gnim and Piper longzim),
which chieflyin the East Indies ; the
grow
part used is the berry dried in the sun. Black
and ivliite pepper are both obtained from the Perch.
berry of /"z/t-rnigrum; the former being the

entire berry ground, while the latter is made and have been treated of under Bass. They
from berry after it has been deprived of its weigh from a pound and a half to three pounds,
the
outer covering or husk. Long Pepper, the and are in season during the months of May,
berry of the Piper longnm, is not ground, and June, and July. The white pe^ch and the yel-
low-bell
is not much used at the present day ; it is not perch are the kinds usually sold as
so aromatic as the black, but more pungent. perch. They are in season in the winter and
Peppercorns is the name given to the whole spring months, and so small they seldom "
berries ; the best are those which are not too weigh more than a quarter of a pound each "
small nor too much shrunk in drying,but which that they are only fit for frying.
feel heavy in the hand and sink in water. per
Pep- Fried Perch. Clean, wash and dry the fish ; "
is universally employed as a condiment, sprinkle them with salt and dredge them with
and from its promoting the secretion of the flour; and fry to a lightbrown in hot butter,
of the lard,or dripping. Serve hot.
gastricjuice,it aids the digestive powers
stomach ; but even in small quanties,it is hurt-
ful PERFUMES. The use of perfumes about "
in inflammatory habits. Its use should be the person is,of course, a matter of individual
invalids and children. taste ; but they are useful deodorizers in the
prohibited
to as
Pepper, both black and white, is adulterated .sick-room, under circumstances when fresh air,
with a variety of articles "
as the flour of seed, which
lin- is by far the best means for the cation
purifi-
mustard, wheat, sage, and arrowroot. of a room, cannot be immediately intro-
duced.
the sweepings of In such the of perfumes is
Also by "pepper-dust,"being cases use
the floors of the warehouses. only because

These tions
adultera- beneficial, not they hide the bad
can only be detected under thoy act
the scope,
micro- odor, but because as a prophylacticin
and it is best, therefore, to buy the the atmosphere. The odorous substance of
and grind oc powder them at flowers is antiseptic i n a high degree, and being
peppercorns,
home. diffused in an atmosphere charged with foul
Cayenne Pepper is a totally different stance,
sub- moderates their poisonous influence. It
gases,
and is the most heating and stimulating must be borne in mind, however, that in overcom- ing
(See Cayenne.) The pods of a bad odor by an agreeableone, the causes of

spice known.
the capsicum, from which the cayenne is made, the former are neither removed nor destroyed.
of removing a
are grown throughout the southern part of the The only reallyefficient means
United States ; when green they are much bad smell is proper ventilation. Receipts for
used for pickling,and when dried in the sun making the choicer kinds of the perfumes which
within the resources of domestic ture
manufac-
they are strung and sold in all the markets. are
Bell pepper [C. grossum), is the largestand are given in the proper places.
Inflammation of the peri-
toneum,
best variety,and is easily raised from the PERITONITIS. "
seeds. or the membrane which lines the ity

cav-
PEPPERMINT. "
variety of mint which
A of the stomach and covers the intestines.
It maybe
is usually found growing wild in damp soils. Its danger varies with its cause.
It is sometimes used in cookery, but its chief produced by a stab or gunshot wound in the
is for distillation in the manufacture of abdomen ; these cases are often fatal. Cancer
use
the oil of peppermint, of which great quantities and tubercle may bring it on, but this is generally
are used by confectioners, druggists,liquor- only a part of the malady, and the chief seat
dealers, etc. It should be gathered in August of disease is elsewhere. Any tumor of any organ
and September. in the pelvis or abdomen may cause it ;

Pound and sift stricture,hernia, and ulceration of the intestinal
Drops (Peppermint.) "
four ounces of double refined sugar, and beat canal will bring it on ; and it is often associated
of two until perfectly with typhoidfever. It is perhaps most often
it with the whites eggs
add of the oil of of child-bearing. The chief symp-
toms
smooth ; then sixtydrops permint, sequence
pep- a
beat it well, with a small stick,drop it of Peritonitis are pain over the abdomen,
white and dry at a distance from the vomiting, and a raised temperature ; the pulse
on paper,
is quick and small,the countenance an,xious
fire.
relieve
Essence of Peppermint. {See Essences.) and sunken, the legs drawn up so as to
PEPPER-SAUCE. {See Sauces.) the pain. The pain is worse on any movement,
PERCH. There "are numerous varieties of and is very wearing to the patient. In some
PERIWINKLES PHLOX 389
cases of blood-poisoning, as in certain forms of triple, and ley. Plate metal is said to be formed
puerperal fever, etc., there may be peritonitis, of 1 12 parts tin,6 or 7 of antimony, and a small
and yet no pain. Colic, which often comes on portion of brass or copper to harden it ; it is the
in lead poisoning, must not be mistaken for best kind and is used for making dishes. The
this disease ; in the former case, there will be sort called triple is used for alehouse pots, cheap
no fever, and the patientwill have a blue line dishes, spoons, etc., and is composed of lead
around the gums. Some cases of hysteriamay and tin,with a littlebrass. The leypewter used
simulate peritonitis ; here, again,the tempera-
ture for wine and spiritmeasures has more lead.
is normal, and there are the usual signs of Lead being a cheaper metal than tin it is the
hysteria. interest of manufacturers to employ as much of
Treatment. Perfect rest in bed must be en-
" joined it as they can, and, consequently,pewter is apt
; hot fomentations,
made as sible, to contain
lightas pos- too much of it. Lead being a noxious
must be applied over the abdomen ; the metal, danger was apprehended from its
weight of the bed-clothes should be taken off employment in this way ; and the French ernment
gov-
the patientas far as possible. Opium must b; appointed a commission of some very
given to relieve the pain,and for this purpose, able chemists to examine the subject. They
large doses are frequentlyrequired. Cooling, found that, when wine or vinegar is allowed to
saline drinks, and iced water may allaythe thirst stand in vessels composed of an alloyof tin and
and nausea, while milk and beef-tea must be lead in different proportions, the tin'isfirst dis-
solved,
given every three hours or oftener, so as to while the lead is not sensiblyacted upon
keep up the strength.
patient's Each case, of by these liquors,except at the line of contact of
course, will vary so with the cause as to require the air and the liquor; and no sensible quantity
a somewhat different line of treatment ; and for of lead is dissolved even by vinegar,after ing
stand-
this competent medical advice must be
sought. some days in vessels that contain no more
Peritonitis often forms a serious complication than 18 per cent, of lead. Hence it was cluded
con-
in cases of typhoid fever. {See Typhoid that,as no noxious effect is produced by
Fever.) the very minute quantityof tin which is dis-
solved,
PERIWINKLES. " These are small fish,
shell- may be considered
pewter as a safe
of which several varieties
occasionally are material when it contains about 80 per cent, of
found in our markets. highlye.s-
They are not tin ; and, where vessels are intended merely for
teemed as an article of food, being somewhat measures, a much less proportion of tin maybe
rank-flavored ; but they are sometimes eaten by allowed. But the common pewter of Paris was
the poor who live near the coast. They are found to contain no more than to
25 30 per
in season in the summer and fall months. Boil cent, of tin,and the remainder was lead ; there
and picklethem like Cockles. is reason to fear that this is also the composition
PERRY. "
A very pleasantdrink made from of our common liquor,and pewter ; if so, malt
pears. Any of the commoner kindspears of particularlyporter, always containing more or
will answer, but they must be just ripe without less acetic acid, cannot fail to dissolve some of
being mellow in the least
degree decayed ; the deleterious metal. The use of pewter for any
or
when they are not sufficiently ripe an excess of vessels in which food or drink is prepared
fermentation cannot be prevented, and when should therefore be avoided : and in fact the in-
vention
they are too ripethe liquorrarelyferments kind- ly of the Britannia and similar wares which
and is exceedinglyapt to become sour. In make up in superior durability fur their slightly
making perry the pears are mashed and pressed greater cost, has now rendered it
unnecessary.
in exactlythe same way as apples in making PHEASANT. There is no genuine pheas-
ant "
cider. The subsequent management of tlie in this country, what is called pheasant in
perry is also the same as cider (ji'^ Cider), except the Northern markets being reallythe ruffed
that a few daysafter the liquoris pressed grouse, which is also called partridge at the
out it should be drawn off from the lees,and South. (See Grouse and Partridge.)
fermented in another vessel. An excess of fer-
mentationPHLOX. " This is another of the peren.
is
prevented by the means used in the nials,the beauty of which should secure it a
making of cider,and the liquor can be rendered place in

every garden. It perfectlyhardy,
is
bright,if necessary, by isinglass.Perry will not and its brilliant clusters of flowers, comprising
do well in situations where it is exposed to all colors from white to crimson and purple,
change of temperature ; and it should be tled
bot- stripedand mottled, have few superiors among
if it remains sound and perfect at the clusion
con- hardy plants. It will thrive in almost any soil,
of the first succeeding summer. but enjoys fresh loam and new quarters every
_PETROLEUM.-An exceedinglyinflammable two or three years. It increases rapidlyfrom
oil obtained in a natural state from the earth in the roots, and will also grow easilyfrom cut-
tings
various parts of the United States. It does Phloxes large
not or layers. The are a
enter in its crude form into any of the domestic family,containing many species and fine varieties.
arts, but at least two valuable articles are made The latter are numbered by hundreds,
from it. {See Benzine and Kerosene Oil.) and we can onlv mention here a few of the
PEWTER-'W ARE." Pewter is an alloyof most desirable. For Early Spring ing
Flower-
_
tin,antimony, and lead ; but its composition is : "

P. Divaricata, light and dark purple;
not always uniform. There are three kinds of P. Nivalis, white ; P. Stonolifera,deep red ;
pewter in common use, called plate metal, P. Tubalata, pink, white, purple, and eyed va-
390 PIANO FORTE PICKLES
rieties. For Summer Flowering : " P. Beppo, condition it is very firm-fleshed, sweet, and
purple or crimson ; P. Cotntessof Home,vi\\\\.^,well-flavored ; it is best in the winter and spring
crimson eye ; P. Henri Lierval, purplishcrim-
son montns, from September to March, and during
; P. Louis Van Houtte, striped; P. Ma- that time is generallyquiteplentiful in the mar-
kets.
culata, red ; P. Madame Wagner, wliitish The pickerel is a long, square-backed

rose, rosy eye; P. Rival, white ; P. Roi pold,
Leo- fish,with one fin on the back near the tail ; the
white, stripedwith purple ; P. Speculum, upper jaw has somewhat the appearance of a
white, with red eye ; /-". Dianthiflora, rose duck's bill,and the eyes are very small ; the
and white ; P. Hersine, purple and white ; P.
Le Croix de Louis,
St. rose and white ; P.
Madame Basseville, rosy white, red eye ; P.
Madame le Cerf, pure white ; P. Oculata, lilac,
white centre ; P. Osirus, white, with red eye ;
P. Mr. Regel, violet, purple, and crimson ; P.
Pickerel.
Souvenir de la Mer, white, violet centre.
PIANOFORTE (Care of the). A "
piano
should be tuned at least twice a year by an color
perienced
ex- on the back is of a bluish gray, and times
some-
tuner. If it be allowed to go too of

greenish cast ; the sides are of a
a
long without tuning, it usually becomes flat, muddy yellow and quite full of dark, irregular
and troubles a tuner to get it to stay at concert marks. There is a smaller variety,called
pitch,especiallyin the country. Never place "brook pickerel,"which are different in shape
the instrument against an outside wall, or in a and smaller ; they are not so desirable as the
cold, damp room, particularlyin a country regular pickerel. Prepare, cook and serve
house. There is no greater enemy forte pickerelin the same

to a piano- way as trout. The smaller
than damp. Close the instrument diately fish only should
imme- be used for fryingand ing,
broil-
after finishingpractice; by leaving it and the largerones for boiling, baking and
open, dust fixes on the sound-board, and rodes
cor- roasting.
the movements, and if in a damp room, PICKLES." With the exception of walnuts,
the stringssoon rust. Should the piano stand which, when softened by keeping, are the least
near or opposite to a window, guard, if possible, objectionable of any pickle,these are not
its being opened, especially wet wholesome articles of diet,consisting,

against o n a very as
or damp day ; and when the sun is on the window, so many of them do, of crude, hard vegetables,
draw the blind down. Avoid puttingme- tallic or of unripe fruit. Those which are commonly
or other articles on or in the piano ; such sold in the shops are especiallyobjectionable,
things frequently cause unpleasant vibrations, as in most cases they are so injuredby adultera-tion
and sometimes injure the instrument. The as to become dangerous to persons who
more equal the temperature of the room, the partake of them often or largely. Color is of
better tlie piano will stay in tune. great moment in pickling; and the fine green
PICCALILI. This "
is a name given to mixed color of many of the prepared picklesis secured
pickleswhich may contain almost any combination by the addition of sulphate of copper, or blue-
of the vegetablesusuallymade use of for stone, directlyto the vinegar,and where this is
following makes excellent not done, they are made in copper brass
pickling. The an or
A very simple and effective

pickle: Take gherkins,cucumbers, cauliflower, vessels.
"
way of
radish-pods,French beans, samphire, celery, testing whether such "greening" has been
white cabbage, carrots, capsicums and button ventured upon, is to put a few drops of the
onions. Soak them in brine for twenty-four suspected vinegar on the blade of a knife, or
hours ; drain them and dry with towels, then cut the pickleswith it ; add a drop of sulphuric
place them in glass cans and pour over them, acid (oilof vitriol), and heat the under surface
boilinghot, the followingprepared mixture : To of the knife over the flame of a candle ; the
one gallonof vinegar add four ounces of bruised vinegar in evaporatingwill deposit the copper
ginger,two ounces of whole black pepper, two upon the knife-blade, if any be present. The
ounces of whole allspice, three ounces of curry, best plan, however, is to make the picklesat
and half a pintof sweet oil ; boil them togetherfor home, for then they can be relied upon as at
half hour, and then pour them
an over tables, least pure.
the vege-
having mixed a little turmeric and tard
mus- For home
picklingwe subjoin a few leading
in a bowl with small
quantityof vinegar, rules. Acids dissolve the lead contained
a in the
which should also be poured in. Some persons tinningof saucepans, and corrode copper and
preferstrainingthe vinegar,but the spice materially brass ; consequently,if vinegar is kept in them
improves the flavor of the pickle in for any length of time, it becomes highly poi-
sonous.
keeping ; and at last the liquor makes an cellent
ex- This danger, therefore, is easily
sauce for cold meats. Put up in glass avoided by heating the liquorin a stone jar on
jars. a stove ; but glased stone jars should not be
PICKEREL." This fish is known delphia used
in Phila- for pickles,as salt and vinegar dissolve
as Pike," and in Virginia and the the lead which
"
is in the glaze. Scalding or
Southern States as "Jack." It is one of the parboilingthe articles to be pickled in salt and
most delicious of the fresh-water fish,being esteemed water
will cause them to absorb the vinegar
hardly inferior to trout. When in good much sooner ; but this does not add to their
PICKLES 391
crispness. In this case article* "ihould be

the vinegar,nor any other fermented liquor,can be
cold and quitedry they are put into the boiled without loss of strength. Pickles should
before
vinegar. Should the vinegar become thiclc,it be kept from the air,otherwise they soon spoil.
may
lieadvisable to pour it off the pickles, boil They should, likewise, be touched only with a
it up again,and pour it back. Use the strong-

est dry wooden spoon or ladle ; and as it is an ob-
ject
to keep the jars as full as possible,small
vinegar for pickling,for that of inferior
is useless it should be scalding hot, jars should be from time to time filled up from
quality ; as
raw vinegar becomes ropy, and will not keep ; larger ones. The pickles should always be
but it should be remembered that neither covered with vinegar,at least two inches above
their surface. The least quantityof water, or best cider vinegar add a teacupful of sugar,
a wet spoon, put into a jar of pickles,will spoil three dozen peppercorns, three dozen cloves
the contents. a dozen and a half of and
allspice, a dozen
Barberries. "
Take barberries, when not blades of mace ; boil five minutes, then put
quiteripe,pick out the stalks, and preserve the beans into a stone jar and pour the vine-
gar
which
the finest sprigs, should be tied
together over them scaldinghot. Set away, closely
in bunches, as they may be wanted for
ing
garnish- covered. Two days afterward scald the vine-
gar
in salt and carefully, again and to the pickles,and repeat
; wash them water return
and set them in a sieve to drain ; place the this process three times more at intervals of
berries and the branches of sprigsin separate two or three days. Then cover over tightly,
jars,and pour over them a picklemade of two and set in a cool place : they will be ready for
pounds of common salt and a gallonof water ; eating in a couple of months, but improve with
fillthe jarsto the brim, skim the pickleas long age.
as any scum rises, then pour it off and fill the Radish-pods are often pickledalong with the
jars again, and tie over. The acidityof the beans, and it improves them. The pods should
barberry renders vinegar unnecessary. be gathered justbefore maturity.
Beans. " Pick the young string or snap Beet-roots. Select roots
"
of blood-red color;
beans justbefore they change color,and leave wash them well, boil them till tender ; then
them quitewhole. Let them stand two weeks peel them and cut them into cross slices,not
in a brine made of two pounds of salt to a gallon too thin ; put them in layers into jarswith a
of water, stirring them up from the bottom little mace, whole pepper, cloves, horse-radish,
every day ; change the water then for fresh salt,and bruised ginger,and fill up with the
with blad-
der.
and let them remain in that another day ; they best vinegar. Tie the jars closely
are now ready for pickling. Line a kettle with
thick layer of vine-leaves, put the (Red)." Take a largeclosely-grown
a
green Cabbage
beans into it,add a half-teaspoonful the outside leaves,which cut m
dered cabbage, stripoff
of pow-
thein.
alum for every gallon of water, fillthe thin slices into a dish, sprinklingsalt over
kettle with cold water, put another them with cloth, and let them he'
layer of Cover a
vine-leaves over the top, and cover with a close- twenty-fourhours. Next drain the cabbageon
fitting lid ; simmer over a slow fire for five or a sieve, and put it into a clean jarwith allspice,
six hours, without and sliced ginger ; pour over it
allowing it to come to a boil. whole pepper,
When tie it closely over little
the pickles are of a bright green move
re- cold vinegar, and ; a
the leaves, and drop the beans into very bruised cochineal will brighten the red color,
cold water, leavingthem there while the following but is not requisite. The jar should be completely
is
pickle prepared : To
"
one gallon of the filled.
PICKLES
392
Cabbage (WTiite). Take off the outside "

liked salty or otherwise. Soft ones when
leaves, quarter it,cut out the stalk, shred tlie taken from tlie brine should be thrown away.
cabbage sprinkleit liberally
and with salt ; let II. (Grated.)" Pare and halve full-growncu- cumbers,
it stand day, then put it into a jar,and pour
a take out the seeds; grate, strain, and
over it, boiled but cold, spiced vinegar,which press the pulp until the water is nearlyextract-
ed.
will insure its crispness, though it will not keep Season highly with pepper and salt,mix
so long as when pickled with boihng vinegar. with vinegar to taste; seal in small bottles.
A little turmeric be added. III. (Sliced.) Slice largecucumbers
may wise
length- "
Capsicums, or Red Pepper. Soak green and " boil an hour in just enough vinegar
capsicums three or four days in a strong brine, to cover them; set them aside in the hot vinegar.
drain them, put them into jarswith mace and Then make a strongly-spicedvinegar (adding
allspice, and fill up with cold boiled vinegar. a pound of sugar to each gallon),put the cucumbers
Red capsicums will not requiresoaking. Chilies into it, and stew them tAvo hours.
be pickled in the same This pickleis ready for use as soon as made.
may way.
Cauliflower. " Choose a hard, white flower;
cauli- Elder Pickle. "
Cut the tender shoots of
pull it into small pieces,which put the elder-tree,peel them, and soak them twelve
into a stewpan salt and water, and
with boil. hours in brine ; drain and dry them; then boil
Then take out pieces,dry them before the in two quarts of vinegar,two ounces
the of whole
fire,and pour on them spiced vinegar: a little ginger,two ounces of whole black pepper, and
turmeric will give the cauliflower a fine yellow the same of allspice ; pour it boiling upon the
color, and will also improve the flavor. elder shoots in a jar,and cover
up.
A nice spiced vinegar for cauliflower, or any Eschalots. For a quart of ready-peeled "
similar pickle,may be made as follows : To eschalots, add to the same

"
quantityof the best

one gallon of vinegar,add a teacupfulof white pale white wine vinngar,a dessertspoonfulof
sugar, a tablespoonfulof celeryseed, a dozen salt, and an ounce of whole white pepper ;
blades of mace, two dozen white peppercorns, bring these quicklyto a boil,take off the scum,
a tablespoonful of coriander-seed, a table- throw in the eschalots, simmer them for two
spoonful of whole mustard, and some bits of minutes only,turn them into a clean stone jar,
red pepper. Boil five minutes. and when they are quitecold,tie a skin,or two
Celery. Prepare a pickleof an ounce and folds of tliick it.
"
paper over
a half of sjlt,half an ounce of ginger,and as French Pickle. Take:-Grttn tomatoes, i "
much whole white pepper, to each quart of peck ; green peppers, 6 ; onions, 6 ; salt,yi pt ;
vinegar,and set it to boil. Having pickedand brown sugar, i pt; horse radish (grated), yi pt;
washed, and cut into small pieces,fine fresh ground cloves,groundallspice, ground cinnamon,
celery,put it into the boilingpickle,and when I tablespoonfuleach ; mustard seed, celery
the whole has boiled two minutes, put it into seed, 2 or 3 tablespoonfulseach ; peppercorns,
dry stone jars; or let it cool, and then put Vz gi.ll-
it into bottles. It will remain good for a long Slice the tomatoes, onions and ing
(hav-
peppers
taken the seeds from the latter)
time, and the vinegar will make good salad- sprinkle
the salt over them and let them stand all night.
dressing. A few button onions may be thrown
into the vinegar. Then pour off the water and add the other in-
gredients
Cherries. Leave
" about an inch of their ; mi.\ well ; put it in a large porcelain
stems on some fine, sound cherries,which are
lined kettle,cover with good vinegarand boil
not over ripe; put them into a jar,cover them slowly until well cooked ; this requires several
with cold vinegar, and let them stand three hours. A fewTcd peppers be added, if liked.
may
weeks; off two-thirds of the liquor and Gherkins. " Pickle these exactlyas directed
pour
for cucumbers. The smaller gherkins make
replaceit with fresh vinegar ; then, after /lav-
ing
the choicest pickles.
drained it from the cherries,boil it whole
with an ounce of coriander-seed, a small blade Higdom. " Peel and take the seeds from large
of mace, a few grainsof cayenne, or a teaspoon- green cucumbers ; chop them and to two quarts
ful of white and four bruised add one of chopi-edonion; mix them, adding
peppercorns, 3
cochineals to every quart ; the spices should tablespoonfulsof salt ; after two hours hang
be tied looselyin a piece of muslin. Let the them in a thin cloth, to drain for twelve hours ;
picklebecome quite cold before it is added to put them in a preserving kettle, season with
the cherries. In a mosth they will be fit to cayenne and black pepper, cover with vinegar,
is poured from heat slowlyand boil ten minutes.
use. The vinegar which the
fruit makes a good syrup of itself,when boiled Kalamazoo Pickles. Take :-%ma\\ cucum- "
with a pound of sugar to the fruit,but it is bers(2 or3 inches long)y^ bush. ; brown sugar, I
improved by having some fresh raspberries,qt ; white mustard seed, % pt ; broken cinnamon,
cherries, or currants previously infused in it I oz ; alum, 2 oz ; celeryseed,i oz ; vinegar,7 qts.
for three or four days. Wipe the withered flowers from the end of
Cucumber. " I. Select small cucumbers "
the cucumbers ; cover with a brine made of two
none should finger in length; they gallonsof water and a pound of salt ; let them
be over a
should also be perfectlysound. Pickle them stand twenty-fourhours ; dram them ; boil the
in the manner previouslydirected for Beans ; vinegar,alum and spices ; put the cucumbers
be kept either a week in glass cans, rinsed in hot water, pour in the
but the cucumbers may
or a month in the brine,according as they are boihng vinegar and spices,and close at once.
PICKLES 393
Mangoes." Take the latest growth of mangoes large,peel them, and let them stand in strong
of not more than a third or half their full size. salt and water three days, changing the brine
Keep them in brine several weeks; then soak on the second day. Heat more brine to a boil,
throw in the onions, and boil three minutes ;
them for twodays in cold water changing the water
frequently; boil them in vinegar with a small then drain off the brine, and throw the onions
piece of alum, three quarters of an hour; stand into cold water, leaving them tliere several
them in the vinegar (well covered) for a week. hours. Pack in jars, season with cloves, mace,
Remove the seecJs and fillwith this mixture : one and whole pepper, and fill up with scalding
pound of ginger soaked in brine for a day or two, vinegar in which sugar has been dissolved in
until soft enough to slice, whole black pepper, the proportion of a teacupful to
" or every gallon.
cloves, mace, allspiceand tumeric, one ounce Cork while hot. They can be used in a month,
each ; half a pound of garlic, soaked for a day or but improve with keeping.
two in brine,and then dried ; grated horse radish, Onions (Sliced) and Cucumbers. Slice "
black mustard seed and white mustard seed, one but do not peellarge cucumbers, and peel and
pinteach. Bruise the spicesand mix them with cut in thick slices large onions ; soak them in
a teacupfulof olive oil. For each mango add brinefor aday : then drain them, put them into
a teaspoonful of brown sugar. This is suffi-
cient jars,and pour on boiling vinegar,with ginger,
for four dozen large mangoes. Having allspice, and whole black pepper, three successive
chopped six or eightimperfectones to mix with days. This is a cheap and good pickle.
the stuffing, tie up and pour over them the Peaches. Take, at their full growth justbe-
"
fore
best cider vinegar. Set in a lightdry place they begin to ripen,si.x largeor eightmod- erate
to be cured. After a month add three sized peaches ; wipe the down from them
pounds of brown sugar to the vinegar; scald and put them into brine that will float an egg.
and pour it over them hot; keep them dry In three days take them out, and drain on a
and light. reversed sieve for several hours. Boil in a

Mixed. Take
"
some very tender string quart of vinegar for ten minutes, two ounces
beans, some very small onions, a cauliflower of whole white pepper, two of ginger slightly
broken into bits,a red pepper cut fine,a few bruised, a teaspoonful of salt, two blades of
long green peppers, and some small tomatoes ; mace, half a pound of mustard-seed and half a
scald them in salt and water and let them stand teaspoonfulof cayenne tied in a bit of muslin.
about twenty-fourhours. Drain them well,put Lay the peaches into a jar,and pour the boil-ing
them into a jar or pan, and turn boilingspiced pickleon them. In two months they will
vinegar over them ; let them stand till cool, be fit for use.
then put them into glass jars and stop them Peaches (Sweet). Put
" four pounds of
tight.The proportionsof the different ingredients pared peaches into a kettle with two pounds of
in this pickle can be varied to suit the sugar, and heat slowly to a boil ; add half a
taste. pint of good vinegar strongly spiced with
Monroel. Keep very small cucumbers
" in cloves, mace, and cinnamon, and boil for five
brine for twenty-fourhours ; drain them and put minutes ; take out the fruit with a perforated
them in a jar; cover with boilingwater allowing skimmer and spread upon dishes to cool. Pack
an ounce of alum to five quarts. Leave them on the fruit in glass jars,boil the syrup thick and
a warm hearth several hours ; drain and cover pour it on scalding hot. Look into the jars
with boiling vinegar seasoned with cloves, every few days for a month or so and if there
whole peppers, mace and a little sugar. are any signs of fermentation, set the jarsin a
Mushrooms (Brown). " Take a quart of kettle of water and heat until the contents are
large mushroom buttons, and wash them in scalding hot.

vinegar with a piece of flannel ; take three anchovies Pears, plums, and other fruits may be pickled
and chop them small, a few blades of in this way.
mace, a teaspoonfulof salt,a little pepper and Piccalili. (See Picalili.)
ginger,and three cloves of shalots. Put them Sweet Pickles. Almost "
any kind of fruit

mto a saucepan with as much vinegar as will may be used in making sweet pickles. To two
half cover them ; then set them on tlie fire pounds of fruit allow a pint of vinegar,and a
and let them stew till they shrink pretty well. pound of sugar ; put on the vinegar and sugar
When cold put them into bottles,pour the and let them boil fifteen minutes, skimming
vinegar over them, cork and tie them up. This carefully; then put in the fruit and let it boil
picklewill make a fine addition to brown sauces, tillabout half cooked ; put it in jars,and cork
and is much liked. and
tight. For peaches a little cinnamon
Mushrooms (White). Put the mushrooms
"
mace be boiled with the vinegar ; for

may
in equal quantitiesof cold milk and water, plums, or dark fruit,allspiceor cloves.
and rub them with a piece of flannel ; have Tomatoes Slice without ing,
peel-
(Green). "
ready hot milk and water, and boil them in it two gallons of green tomatoes, and also
a few minutes ; take them out carefullyand slice a dozen medium-sized onions ; add half a
put them into a jar with a little salt, and gallonof vinegar,a pound of sugar, two table-
them closelywith a cloth ; let them stand of salt, black and
cover
spoonfuls each pepper,
till next day, then boil up the vinegar and pour ground mustard, and one tablespoonfuleach of
over them. c4oves and allspice. Put on the fire and stew
Onions. "
Choose fine white ones, not too until the tomatoes and onions are quite tender,
PIES 395
requiresbut little experience to show that bad from the butter, and form the latter into a ball
butter is sure to reveal all its worst qualitiesby twisting it cloth ; in a clean roll out the
in pie-crust.Butter intended for pastry should paste, put the ball of butter in the middle, close
be washed carefully in several clean, cold it like an apple dumpling, and roll it very
waters, and kneaded while under water in until
lightly, it is less than an inch thick ; then
order to extract the salt ; then wipe it dry and fold the ends into the middle, dust a little flour
lay it in a cool place till the time comes for over the board and the roller,and roll the
workins; it in. The board on which the butter paste thin a second time, then set it aside for a
few minutes in a very cool place ; give it two
more turns (or folds),rollingit out each time,

and set it away again for a few minutes ; roll it
out twice more, and it ought to be fit for use.
The sooner this crust is sent to the oven after

it is made, the lighterit will be ; if allowed to
remain long before it is baked, it will be tough

and heavy.
Raised Pie-mould. Cream Crust. Take .--Flour,i lb ; salt,
" one
small saltspoonful(more for meat pies) ; rich

is rolled should be hard and smooth, and it cream, j+ to }i pint; butter,40Z (for richest
should not be used for any other purpose. It crust, 6 oz).
is harder to make good pastry in warm weather Stir the salt thoroughly into the flour, and
than in cold, on account of the tendency of mix the cream in till a smooth paste is formed;
butter to oil,and thus render the crust heavy roll it out thin and add the butter minced fine ;
and solid. re-roll it three or four times. Handle this
Pie-Crust. I. " Tiz/iv .--Sifted flour, i lb ; crust as lightlyas possiblein making it,and
butter, 3.^lb ; cream tartar, two teaspoonfuls; send it to the oven as
soon as it is ready. It
soda teaspoonful; ice-water. be used for pies, fruit tarts, puffs,and
one may
The butter should be stiff and firm ; cut it other varieties of small pastry, or for good
into the smallest possiblebits,and add half of meat pies. good crust for ordinary family
A
it to the flour,with which the soda and cream use may be made by omitting the butter, but
tartar should have been previouslywell-mixed ; the butter improves it greatly; six ounces of
work with ice-water into a stiff dough ; then butter to the pound of flour will give a very
roll it out thin, spot it over with one-third of the rich crust.
remaining butter,fold it up closelyinto a long Puff-paste. " Take .--Flour 2 lbs ; butter I lb.
roll, flatten and roll out again ; repeat this 10 oz; a little salt.
operation three times, until all the butter has Break eight ounces of the butter lightlyinto
been worked in,and it will then be ready for the flour (sifted) ; add a pinch of salt, and
use. forming the pie,roll out the crust
In
enough cold water to make the paste ; work it
thin,butter the pie-plates, lay the paste lightly as quickly and as lightlyas possible,until it is
over them and press it down so as to take the smooth and pliable, then level it with the paste
shape of the plates ; then cut it off evenly roller until it is three-quartersof an inch thick,
around the edges, saving the scraps to roll out and place regularlyupon it six ounces of but-
ter
into another sheet. Now fill the plates with in small bits ; fold the paste like a bolster
fruit,or whatever is to form the inside of the pudding, roll it out again,lay on it six ounces
pie,lay the paste over this,trim as before, and more of butter, repeat the rolling, dusting each
press the edges of the upper and lower crusts time a little flour over the board and paste, add
togetherwith a spoon, key, or jagging-iron, so again six ounces of butter, and roll the paste
as to prevent the escape of the juice. Pies out thin three or four times, folding the ends
should be baked to a light-brown,in a mode- into the middle. If very rich paste be required,
equal portions of flour and butter must be
used ; and the latter may be divided into two,
instead of three parts, when it is to be rolled
in.
French Puff-paste. " 7a^^ .-Flour and ter,
but-
equal weights ; to each pound of these, the

yolksof two eggs, and a small saltspoonful of salt.
Paste pincers. This, when made by a good French cook, is
the perfectionof rich lightpaste, and will rise
ratelyhot oven, and great care should be taken in the oven from one to six inches in height;
to have the heat as high at the bottom of the but some practice is, without doubt, necessary
the top otherwise it is a great
oven as at " the bottom crust to accomplish this. In summer
will be raw and doughy. advantage to have ice at hand, and to harden
IL " Tiz/tt-.--Flour,i lb; butter, lo oz; lard, the butter over it before it is used ; the paste
6oz; salt. also between the intervals of rollingis improved
Mix the lard (which should be pure and firm) by being laid cm an oven-leaf over a vessel taining
con-
with the flour, and work them into a smooth ice. Take an equal weight of good
paste with cold water; press the buttermilk butter free from the coarse salt which is found
396 PIES
in some, and which is disadvantageous for this recipe,without the sugar, and with a little salt
paste, and of fine,dry, sifted flour; to each mixed with the flour,answers very well for
pound of these allow the yolks of two eggs, meat-pies.
and a small salt.teaspoonfulof
Break Suet-crust. Take .-Flour, 2 lb ; beef or a few "
small bits of
very lightly
the into the
butter veal kidney-suet, 1 2 to 1 6 oz ; salt (forfruit pies),
flour,put the salt into the centre, and pour on yi teaspoonful; (formeat pies,one teaspoonful.)
it sufficient water to dissolve it (we do not un-
derstand In many families this is preferred,both for
why the doing this should be better pies and tarts, to crust made with butter,as
than mixing it with the flour,as in other pastes, being much more wholesome ; but it should
but such is the method always pursued for it); never be served unless especiallyordered, as
add a little more water to the eggs, moisten to some persons it is peculiarlydistasteful.
the flour gradually,and make it into a very Chop the suet extremely small, and add from
smooth paste, rather lithe in summer, and never six to eight ounces of it to a pound of flour,
exceedinglystiff,tliough the opposite fault,in with a few grains of salt; mix these with cold
the extreme, would render the crust able.
unmanage- water into a firm paste, and work it very
Press, in a soft thin cloth, all the moist-
ure smooth. Some cooks beat it with a paste-
from the remainder of the butter, and roller,until the suet perfectlyblended with
is
form it into a ball ; but in doing this be careful flour ; but the crust is lighterwithout this. In
not to solten it too much. Should it be in an sultryweather the suet, not being firm
very
unfit state for pastry, from the heat of the enough to chop, may be sliced as tliin as sible,
pos-
weather, put it into basin, and the basin and well beaten into the
a set paste after it is
into a pan of water mixed with plenty of salt worked up.
and and
saltpetre, let it remain in a cool place Apple Pie. " I. Select ripe and rather tart
for an hour, if possible, before it is used. winter apples ; pare and core them, and slice
When it is ready (and the paste should never rather small ; line the pie-platewith crust, put
be begun until it is
so), roll the crust out in the fruit,and cover with a top crust; bake
square, and large enough to enclose the ter,
but- in a moderate oven tillthe crust is lightbrown
flatten this little upon
a it in the centre, and the fruit tender. Then take from the
and then fold the crust well over it,and roll it oven, remove the
upper crust without ing,
break-
thin lightlyas possible, after dredging and add
out as
sugar and nutmeg, cinnamon, or
the board and the paste roller with a littleflour : rose-water to taste. Some preferthe season-
ing
this is called giving it one turn. Then fold it added before baking.
'
A little orange
peel
in three,give it another turn, and set it aside chipped fine and added before baking,gives a
where it will be
very cool, for a few minutes ; pleasantflavor.
give it two more turns in the same way, rolling II. Pare, core, and quarter the apples; put
it each time very lightly but of equal thickness, into a preserving-kettlewith four tablespoon-
and to the full length that it will reach, taking fuls of powdered sugar to a pie,and add water
always especial care that the butter shall not enough to make a thin syrup ; add a few blades
break through the paste. Let it again be set of and boil the
apple (a few pieces at a
mace,
aside to become cold ; and after it has been time, so as to avoid breaking them) in the syrup
twice more rolled and folded in three, give it a tilltender ; as they get done, take them fully
care-
half-turn,by foldingit once only,and it will be from the kettle and lay them in dishes.
ready for use. When enough applesfor the number of pies to
Short-crust for Sweet Pastry. " Take: "
be made are ready,add to the syrup cinnamon
Flour,I lb ; butter, y, lb ; sugar (sifted),
2 oz ; and rose-water, or any other spice, enough to
milk, and salt. flavor it well, and divide it
among the pies.
Break the butter very small and add it to the Put the contents of each pie into a pie-plate
flour ; mix well with these a pinch of salt and without a bottom crust, line the rim with paste,
the sugar, and add enough milk to make them and cover with a top crust; bake to a light
'
up into a smooth and somewhat firm paste. brown in a moderate oven. This is an excel-
Bake this slowly to a very lightbrown. It will lent recipe.
be found an admirable crust if well made and Beefsteak Pie. "
Line a largepie-dishwith
lightly handled, and will answer many for a good crust ; pour into it a teacupfulof higlily-
dishes much better than puff-paste;it will rise seasoned stock or cut the steak into
gravy;
in the oven too, and be
extremely light. Ten pieces of convenient size for serving to each
ounces of butter will make it very rich, but person, and dust them on both sides witli flour,
eightis enough. pepper, and salt ; arrange them in the dish,in-
termingling
Ecouomical Short-crust. Take Flour, with them
"
: "
a small proportion of
I lb; mixed dripping and lard (or all dripping fat. A few pieces of veal, with two or three
alone will do), ^^ lb; cold water. hard-boiled in quarters, make
eggs an agree-
able
Mix the dripping and lard into the dry flour varietyin the contents of the pie. Pour
well, either witli the thumb and fingers,or with over these half-a-teacupful
more of soned
well-sea-
a fork or ; add justenough cold water stock with
spoon to or gravy, cover a good stout
wet it and make paste ; roll it out three times. hour in
a crust, and bake an or more a moderate
After covering the dish, wet the crust with oven. Beefsteak pie is best hot, but is an en-
joyable
milk,or the white of an egg, and sift crystal-

lized dish cold for travellingand picnics.
"'
or crushed lump " sugar over it. This A pie composed of beefsteak onlyis almost
PIES 397
too solid a dish for ordinaryappetites; but any half full of the currants, and add half a tcacup-
pie composed of meat, fowl, or game, is the ful of sugar, a tablespoonfulof butter, and a
better for having a layer of beef steak at the little ground cinnamon ; fill up the plate with
bottom, on which the other ingredientsare currants, add nearly half a cupful more of
afterwards placed. The bottom of the pie-dish sugar, and cover with a crust ; bake half an
being in contact with the floor of the oven, the hour in a moderate oven. These pies may be
steak intercepts the heat which might wise
other- eaten either hot or cold. If the foregoing re-
cipe
overcook the tenderer meats ; it likewise makes them too sweet, use less sugar.
enriches the gravy. (See also under Beef.) Currant (Ripe) Pie. " Stem and wash the
Blackberry Pie. " Line a deep plate with currants ; stew them ten minutes, and strain
paste ; fill it about half full of blackberries, them through a sieve ; add plenty of sugar
previouslypicked and washed ; add half a tea- while they are hot, and set them away to cool.
cupful of sugar, a tablespoonfulof butter, and Line small pie-plates with paste, fillthem with
a little cinnamon ; fillup the platewith berries, the currrants, and bake in a moderate oven
add a little more with a good until the crust is done. No top crust is put
sugar, cover
crust, and bake an hour in a moderate oven. over these pies.
A few improve this pie.
currants Custard Pie. I. (Apple) Stew the apples " "
Carrot Pie. Scrape the"

carrots, boil very till quite soft, adding sugar enough to make
soft,and mash them through a sieve. To a them very sweet ; when done, set them away
pint of the strained pulp and si.\ eggs well to cool Beat up six eggs, the whites and
beaten, add three pints of boiling milk, two yolks separately,and mix the yolks witli three
tablespoonfulsof melted butter, the juice of teacupfulsof the stewed apple ; stir in a quart
half a lemon, the grated rind of a whole one, of milk, and then the whites of the eggs ; line
and sugar to the taste (some of it mi.xed with pie-plates with a lightcrust, fillwith the mixture,
the lemon-juice), and bake in deep pie-plates and bake without a top crust.
without an upper crust. II. (Corn-starch). Put three pints of milk "
Cherry Pie. Make like blackberry pie, on the fire,and when

"
it comes to a boil,stir
omitting butter,and regulatingtlie quantityof in two tablespoonfulsof corn-starch wet in a
sugar by the sweetness of the cherries. Best little cold milk, and boil one minute ; remove
cold, with white sugar sifted over the top. from the fire,and when nearly cold stir in two
Cocoanut Pie. I. Cut off the brown
"
part tablespoonfulsof white sugar, the yolks of six

of the cocoanut "
grate the white part, mi.x it eggs, and the whites of two, and flavor with
with milk, set it on the fire,and let it boil two teaspoonfulsof essence of bitter almonds;
slowlyeight or ten minutes. To a pound of line with paste,
pie-plates fillwith the custard,
the grated cocoanut allow a quart of milk, and set in a moderate whip up the re-
oven maining ;
eight eggs, four tablespoonfulsof sifted white whites of eggs with two tablespoonfuls
sugar, a glassof wine, a small cracker, pounded of white sugar and a teaspoonfulof vanilla,and
fine, two tablespoonfulsof melted butter, and as soon as the custard has "
set,"draw the pies
half a nutmeg. The eggs and should to the
edge of the oven and spread the mixture
sugar
be beaten together to a froth, then the wine quickly over them.
stirred in. Put them into the milk and cocoa- Arrowroot or rice-flour may be substituted
nut, which should be first allowed to get quite for the corn-starch in tliis recipe.
cool; add the cracker and nutmeg; turn the III. (Peach.) "
Pare some nice ripe peaches
whole into deep pie-plates,
with a liningand and remove the stones ; stew
them in a little
rim of puff paste. Bake them as soon as water till thoroughly done, then mash them
turned into the plates. smooth and flavor with nutmeg; set aside to
II. Cut the brown with paste, fill with the
away part of the cocoa- cool. Line pie-plates
nut as before, and grate the white part ; beat 1 2 peach, and bake in a moderate oven until the
ounces of powdered sugar and si.x ounces of crust is justdone. Make a meringue by whip-
ping
butter lightcream, adding a wineglassful
to a to a stiff froth the whites of three eggs for
of white wine, two
tablespoonfuls of rose-water, each pie; sweeten with a tablespoonful of
and a teaspoonfulof nutmeg; then stir in half powdered sugar for each egg, flavor with vanilla
a pound of the grated cocoanut, and finally the or rose-water, and beat to a very stiff froth ;
whites of five eggs, whipped to a stiff froth. then spread it nearly an inch thick over the
Line the plates with paste, fillwith "the above pies, and set them back into the oven until the
mixture, and bake without a top crust. Eat meringue is well set. To be eaten cold.
cold, with sugar sifted over the top. Gooseberry Pie. Pick off all the stems "
Cranberry Pie. Make exactly like ripe and little blossoms

" from the berries. Line
currant pies,but stew the cranberries till well some with paste,
pie-plates and fillhalf full of
done before strainingthem
through berries; add plenty of sugar, a tablespoonful the sieve.
The pies may be made without any top crust, of butter, and a little ground cinnamon ; then
or narrow stripsof paste may be interlaced fillthe platewith the berries, add more sugar,
across the top. and cover with a light crust ; bake until the
Currant (Green) Pie. Gather " the currants crust done, then
is open the oven door, and let
when they are justbeginning to turn red, pick the pies stand ten or fifteen minutes before
off the stems, and wash them in cold water. removing.
Line a pie-platewith good paste, fill it about Grape Pie. "
Grapes make good pies only
398 PIES
when they are young and tender. If not very sugar, and when the pies are done, spread
and strain them out the them and return to the oyen for three
small, stew to get over
seeds them to the taste when stewed minutes or so.

; sweeten
Î. Peel and the peaches,
"
they do not require any spice. If made into Peach Pie. stone "
each layer of and cut them into thin slices line a deep pie-
a pie without stewing, put to ;
grapes a thick layerof sugar, and a tablespoon- platewith a thin paste, fill up with the fruit
ful of water. and sweeten liberally, though very ripe peaches
Huckleberry Pie. Make exactly like a will not requiremuch sugar; allow three peach-
"
Blackberry pie. kernels, chopped fine,to each pie ; cover with
Lemon, or Mock-Apple Pie. ^L For one a puff paste, and bake three-quartersof an "
Instead of the top

large plate,pour half a pint of cold water on hour in a moderate oven.
two soda crackers broken in small crust, cross-bars of the paste may be laid across
square
bits,add a small piece of salt,the gratedyel-
low the top.
rind and the juiceof one lemon, also a pint II. Peel some peaches, cut them in halves,
well-beaten ; mi.\ with little
of coffee-sugarand one egg and put them saucepan, into a a very
and bake with as well as a lower water and sugar ; simmer until the peaches are
an upper
crust. tender; lift the peaches out and set them aside
II. Take two larêlemons
good-sized, ; grate to cool ; add a little more sugar juice,
to the
the yellow rind, squeeze juiceand chop the
the and let it simmer tillit thickens. pie-Line a
white skin and pulp as fine as possible; mix platewith paste, lay in the peaches carefully,
two and a half even tablespoonfuls of corn-
starch and turn the juice over them ; cover with a
with a little cold water and stir it in one rich puff paste, or omit the top crust entirely;
gillof boiling water; add this to the lemon bake minutes. (See Custard Pie,
twenty
with half a pint of coffee-sugar;mix well, pour [Peach.)
on paste-lined plates,cover with pastry, and bake Plum Pie." Put the plums in a little sugar
half hour If less flavor of the until they tender
an or more. and water, and simmer are ;
rind is liked, grate but one lemon, throwing then take them put them in a dish ; add
out and
the thinyellow rind of the other. The and boil it till it begins
away more sugar to the juice,
various lemonpuddings called pies are not so, to thicken ; then turn it over the plums, and
strictlyspeaking,as they have no upper crust, set aside to cool. When cold, line tin pie-plates
neither should a pie be called a pudding or a with a rich fill them with the plums and
paste,
tart, both of which uncovered. with puff paste, and bake half an
are
juice,cover a
Iiemon Cream Pie Place on fire, in a thick hour.

stew-pan, i qt milk, 2 blades mace, i inch cinna-
mon, Potato Pasty. " A tin mould of the struction
con-
3 cloves, rind of 2 lemons pared thin, and shown in the cuts, with a perforated
a pinch of salt. When it boils, strain ; return to moveable top, and a small valve to allow the
fire with 4 tablespoonfulscorn starch dissolved of the steam, must be had for this pasty,
escape
boil,and which be
in a littlecold milk, and 6 oz sugar ; move
re- which is a good family dish, and may
yolksofeggs,juiceof 3 lemons, 4 oz Arrange the
; add varied in numberless at
5 ways.
butter. Line with paste, work
pie-plate up a high bottom of the mould from two to three pounds
rim. Pour in the cream; bake without top crust. of mutton to the taste,
cutlets, freed, according
Marlborough Pie. " Pare and grate some from all or from the greater portion of the fat,
nice sweet apples. Beat a couple of eggs to a then washed, dredged
lightly on both sides with
froth,and stir in enough brown sugar to make flour, and seasoned with salt and pepper, or
the pie sweet ; add a pint of milk and a pint cayenne. Pour to them sufficient broth or
of the grated apple pulp, the grated peel of a water to make the gravy, and add to it at pleas-
ure
lemon, and wineglassful of brandy ; stir
half a a tablespoonfulof mushroom catsup or of
all well Bake
together. in deep plates, without Harvey's sauce. Have ready boiled, and very
crust. A little stewed pumpkin smoothly mashed, with about one ounce of
any upper
mixed with the apples is considered an provement
im-
butter, and a spoonful or two of milk or cream
to these pies.
Mince Pies. Directions for making mince-
"
meat
are given under Mince-meat and Mock
Mince-meat. Mince pies should have a very
light crust both top and bottom, and be well
baked. Eat either hot or cold, with sugar
sifted over the top.
Orange Beat
Pie. a level teacupfulofwhite
"
sugar and tablespoonfulsof butter to a light

two
cream ; add the juice and half the grated rind

of one orange, and the juiceand grated peel of
half a lemon ; beat together well, and add the
yolks of three beaten to a froth ; season
eggs Mould.
Pasty
to taste with nutmeg. Line a pie-platewith
lightpaste, fill it with the above mixture, and
the whites of to each pound, good potatoes as will
bake without a top-crust ; beat up as many
of powdered form the pasty of quite three inches
the eggs with two tablespoonfuls a crust to
PIES. 399
thick ; put the cover on the mould and arrange, or the under crust to the pies will be clammy.
these it, leaving them little Tlie the number of
in the pies, the
equally upon a more eggs
rough on the surface. less time will be required to bake them.
Bake the pasty in a If you have pumpkins that have begun to
moderate oven from decay, or frozen, they can
that be
are kept
three-quartersof an hour several months, in cold weather, by cuttingthe
to an hour and a quarter, good part up, stewing it till soft, then stirring
according to its size and it,and adding sugar and molasses, to make it
its contents. Pin a ed
fold- very Make
sweet.it strong of ginger, then
napkin neatly round scaldseasoning in well. Keep it in a stone
the
the mould, before it is jarin a cool place; whenever you wish to use any
served, and have ready of it for pies,take out the quantityyou wish,
Pasty Mould. the
^ ^^^^ ^\^]^ to receive and put milk and eggs to it.
cover, which must not be lifted off until after n. (Rich). To one quart of strained pumpkin
the pasty is on the table. add two quarts of milk and a pint of cream ;
Potato Boil mealy Irish po-
(Irish) Pietatoesone "teaspoonfulof salt, and four teaspoonfuls
until perfectlydone, then peel of ginger; two teaspoonfuls each of nutmeg,
they are
them, and mash them through a colander. mace, and pounded cinnamon, and ten eggs,
To one pound of the potatoes, put a quart of well beaten. Mi.x together well, and sweeten
milk, three tablespoonfuls of melted butter, to taste. Line a pie-platewith good paste, fill
four beaten eggs, and a wineglassfulof wine: with the pumpkin, and bake (without a top
sweeten with to taste, and season with crust) tillthe pie is solid in the centre.
sugar
nutmeg and mace. Bake without any top Squashes may be used instead of pumpkins
crust, and let them cool before eating. in making these pies. (5^^- SQUASH Pudding.)
Potato (Sweet) Pie. Boil some mealy "
Raspberry Pie. " Like cherry pie.
sweet potatoes tillabout half done, and when Rhubarb Pie. "
I. Peel the stalks of barb,
rhu-
quiie cold grate them. Beat half a teacupfulof and cut them in very small pieces; hne a
butter,and not quite a teacupfulof sugar, to a deep pie-platewith paste, fillit half full of the
lightcream ; add the beaten yolks of four eggs, rhubarb, and put in plenty of sugar; season
the juiceand grated rind of a lemon, a table- with a little pounded cinnamon ; then fill up
spoonful of cinnamon, and a teaspoonful of the platewith rhubarb, add more sugar, and a
with a
nutmeg; stir together,and add by degrees a teaspoonful of butter ; cover the whole
pound of the grated potato, beating them in good crust, and bake tillthe crust is done ; then
well ; then add a wineglassful of brandy, and open the oven door and let the pies stand
the whites of the eggs whipped to a lightfroth. ten or fifteen minutes.
Line some deep pie-platcs with a rich paste, n. Cut the stalks of the rhubarb into small
fillwith the mixture, and bake without any top- pieces,and stew them with some lemon-peel
crust. Eat cold. tilltender; strain them, sweeten to taste, and
Pumpkin Pie. " ^L Cut the pumpkin in add eggs, more or less,according as you want
half,remove the seeds, and rinse out the side the
in- pies rich or otherwise. Bake without an
; cut into small stripsand stew them, over upper crust.

a moderate fire, in just enough water to vent
pre- Rice Pie. "
To a quart of boiling water put
their burning to the bottom of the pot. a small teacupfulof rice ; boil it tillvery soft,
When it has stewed soft,turn off the water, then take it from the fire,and add a quart of
and let the pumpkin steam over a slow fire for cold milk ; add also a teaspoonfulof salt,a ed
grat-
fifteen or twenty minutes, taking care that it nutmeg, and five eggs beaten to a froth ;
does not burn ; remove it from the fire,and sweeten to taste and press the whole through
when cool press it through a sieve. If you a sieve. Bake in with
deep pie-plates an un-
wish to have the pies very rich, put to a quart der-crust and of paste but
rim no top-crust. A
of the stewed pumpkin two quarts of milk, and few raisins improve this pie.
twelve eggs. If you like them plain,put to a Strawberry Pie. "
Pick the berries fully.
care-
quart of the pumpkin one quart of milk, and pie-platewith good paste, put in
Line a
three eggs. The thicker the pie is of the a layer of the strawberries, and sprinkle plen-
tifully
pumpkin, the less will be the number of eggs with sugar ; then another layerand more
with Fill very full as
required; one esrg, a tablespoonful of sugar, till the plate is full.
flour,will answer for a quart of the pumpkin, strawberries shrink greatlyin cooking. Cover
if very littlemilk is used. Sweeten the pumpkin with a light crust, and bake in a moderate
with sugar, and very little molasses the sugar "
oven.
and eggs should be beaten together. Ginger, Tomato Pie. Take tomatoes turn
"
green
the giated rind of a lemon, or nutmeg, is good boilingwater on them, and let them remain in
spice for the pies require a it a few minutes ; the n stripoff the skin, cut the
pies. Pumpkin
very hot oven. The rim of the pies is apt to tomatoes in slices,and lay them in deep pie-
get burnt before the inside is baked sufficiently ; plates,lined with paste ; sprinkle sugar over
on this account, it is a good plan to heat the each layer,and a little ground ginger ; cover
pumpkin scalding hot when prepared for pies, with a thick crust, and bake slowly for about
before turning it into the .pie-plates. The pies an hour. Grated lemon-peel and the juice of
should be baked as soon as the platesare filled, a lemon will improve these pies.
400 PIG PIGEONS
PIG. " The

pig is not changed in perhaps be rather in favor of rich brown gravy
young
name, like the
full-grownhog, by the fact of and thick tomato sauce.
slaughtering; living or dead it is called a It will take from an hour and a quarter to
pig, a roaster, or more commonly a " roasting-an hour and three-quartersto roast a pig of
pig." When desired for a choice dish, it should
ordinary size.
not be less than three nor more than six weeks In dishing the pig lay the body flat in the
old. The skin of the roasting-pigshould be middle, and the head and ears at the ends and
white (this color being preferredto all others)
plump, hard, and well-cleaned. The flanks,
where it is opened, should be thick and fat,
and it ought to weigh from eight to fourteen
pounds. The best season for it is during the
fall and winter months.
Baked Pig. "
Prepare the pig exactlyas for
roasting; truss and place it in the dish in
which it is to be sent to the oven, and anoint
it thickly in every part with whites of eggs
which have been beaten
slightly ; it will require
no basting,nor furtîerattention but turning, Roast Sucking Pig
and will be well crisped by this process. It
will take from one to two hours to bake. sides. When very pure oil can be obtained
Roast Pig. "
.^fter the pig has been scalded it is preferableto butter for the basting: it
and prepared for the spit,wipe it as dry as should be laid on with a bunch of feathers.
possible,and put into the body about half a If the pig is small it is more ornamental to
pint of fine bread-crumbs, mixed with three dish and send it to the table whole, garnished
heaped teaspoonfuls of sage, minced with the green leaves of whatever vegetables
very
small, three ounces of good butter, a large are in season.
saltspoonfulof salt, and two-thirds as much of carving the pig,cut the head off first; In
pepper or some cayenne. splitdown

Sew with soft, then
the back, take off hams
it up and
but strong cotton ; truss it with the fore legs shoulders,and separate the ribs. Serve some
skewered back, and the hind ones forward of the dressing to each person.
;
lay it to a strong clear fire,but keep it at a PIGEONS. The old pigeons are rather "
moderate distance, as it would quickly blister dry eating as compared to some other birds ;
or scorch if placed too near. So soon as it has but the flesh is well flavored,and if they are
become warm, rub it with a bit of butter tied cooped up and fed well a few days before kill-
ing
in fold of muslin thin cloth,and it will be more delicate and tender. The
a or repeat
this process constantly while roasting. young pigeons,or sqjiabs,
it is are rightlyesteemed
When the begins to drop from it,put a great delicacy, and their nutritiousness makes
gravy
basins or small deep tureens under, to catch it them an excellent food for the sick. They are
in. As soon as the pig is of a fine lightamber found in the markets all the year round.
brown and the steam draws stronglytowards IVilii Pigeons, both alive and dead, are to
the fire,wipe it quite dry with a cloth, be had in the markets
clean throughout the winter
and rub a bit of cold butter over it. When it months, and are generallyvery plentifuland
is half done, a pig-iron,
or in lieu of this,a cheap in September and October, when they
large flat-iron should be hung in the centre of are at their best. The wild squabs, when fat
the grate, or the middle of the pig will be done and fresh, are a very delicate and savory food ;
long before the ends. When it is ready for the cooped bird is also good, though the flesh
table lay it into a very hot dish, and
an old or poor wild-pigeon
before the is rather dry ; but
spitis withdrawn, and open the head is very
take off indiiferent eating,even if well cooked.
and splitthe body in two, chop togetherquickly The tame and the wild birds are dressed and
the stuffing and the brains, put them into half a served alike.
pint of good veal gravy ready thickened, add a Baked Pigeons. Clean, and prepare as for "
glass of Madeira or of sherry,and the gravy roasting; lay them in a bake-pan on their
which has dropped from the pig ; pour a small backs, and place on the breast of each a thin
portionof this under the roast and serve the slice of salt pork or bacon ; cover the bottom
remainder as hot as possible in a tureen; a of the pan with cold water, and set in a hot
littlepounded mace and cayenne, with a squeeze oven baste often till done. Place the birds
;
of lemon-juice,may be added, should the on their backs in the dish, garnish with water-
cress,
flavor requireheightening. Fine bread sauce sprinkle with lemon-juiceall over, and
and plaingravy should likewise be served with serve warm.
it. Some still preferthe old-fashioned Boiled Truss them like boiled
persons Pigeons. "
currant sauce to any other ; and many have the chickens, drop them into plenty of boiling
brains and stufiingstirred into rich melted water, and throw in a little salt in fifteen
;
butter,instead of gravy ; but the receiptwhich minutes, lift them out, dish, pour parsley and
we have given has usually been so much butter
proved,
ap- over them, and send a tureen of it to
that we can recommend it with some table with them.
confidence,as it stands. Modern taste would Broiled Pigeons. "
Young pigeons or squabs
PIGMENTS 401
are best for broiling.Clean and wash them roast them at a brisk fire,basting constantly
carefullyand then wipe them dry ; split them with butter. Roast 20 or 25 minutes if large,
down the back and laythem breast downwards and about 15 minutes if very Serve
young.
on a gridironover a clear fire ; when brown on with brown gravy, and a tureen of parsley and
one side turn them over. Dish them, spread butter.
them inside
liberally and out with butter,and St e'wed Pigeons. " Draw and wash care-
season with pepper and salt. This is one of and stuff like
fullyi chickens ; put them into a
the best of dishes for a sick-room when meat good-sizedpot, pour in enough of cold water
is permitted; it is almost always relished. to cover them, set on the fire,and stew gently
Fried Pigeons. "
Clean and wash four for an hour, or until tender ; then season with
pigeons,and cut each

pieces; put two salt,pepper, a tablespoonfulof butter, a little
in four
ounces of butter in a frying-pan, set it on the sweet marjorum, and a few blades of mace ;
fire,and when it has melted put the pigeons stew gently five minutes longer,then stir in a
in with two or three sprigs of parsley,a pinch tablespoonfulof browned flour, and boil up
of allspice, salt and pepper, and half a pint of once more ; dish, pour the hot gravy over
broth ; take the pigeons off when about half them, and serve at once.
done, and as soon as they are cool, dip each PIGMENTS Practical directions for ordi-
nary "
piecein beaten egg and roll it in bread-crumbs ; house-painting will be found under ing.
Paint-
strain the butter left in the frying-pan,add The pigments or colors most monly
com-
about an ounce more, and fry the birds two or employed by house-paintersto mi.x with
three minutes. Serve plain,or, for an mental
orna- the white-lead, are the following: "
dish, garnish with parsley and cress.

water- Blacks. "
Lamp black, the soot of oil burned

in lamps. Ivory black, ivory or bone burned
Pie (Pigeon). " Clean and wash the pigeons ; to charcoal. Blue black, the charcoal of ivy
cut off the heads and necks, and put them twigs,or some other plants.
aside with the livers and gizzards; boil these Blues. " Prussian blue is a preparation of
down for gravy, with a piece of beef,adding Prussic acid and iron. Blue verditure, a
pepper, salt, and mace. Some cooks put the color from copper precipitatedupon chalk.
pigeons whole into the
pie-dish; but they are Indigo,a color extracted from plants in India.
more convenient help at table if divided
to Smalt, a glass colored by cobalt,and grpund
into quarters by first splitting them lengthwise to a fine powder.
down the back and along the breast-bone, and Bro-virns. Burned umber, a native earth. "
then cutting them across. Line a deep pie- Asphaltum, a native bitumen. Bistre, a kind
dish with a thin puff paste ; set an inverted of soot from peat smoke. Cologne earth, a
cup in the centre of the dish to retain the native pigment dug up.
gravy ; at the bottom of the dish put a layerof Greens. Verdigris,a carbonate of copper. "
lean beefsteak, or veal, or ham and bacon, as Prussian green, a composition similar to the
may be preferred; on the steak (or other meat) blue of that name. Terre verte, a native
lay the quarteredpigeons until the dish is full ; earth.
have ready some hard-boiled eggs, peeled from Orange Color. Orange lake, the tinging "
the shell,halve them crosswise, and use them part of anatto.

to fillup any hollows that may be left between Reds. "
I'ermilion, a brightscarlet prepared
the pigeons, with the view of giving to the from sulphur and quicksilver,being a su!-
crust as level an outside surface as possible; phuret of mercury. Red lead is \t3.A calcined
pour in the gravy over all,and cover with a tillit becomes a red oxide. Venetian red is a
stout crust. Bake an hour or more in a erablynative

tol- ochre. Spanish brown, also a native
quick oven. This pie may be eaten hot, earth. Lake is alumina, the basis of alum,
but is better cold. tinged with a dye from cochineal or Brazil
Wild pigeons are better for making piesthan wood : it differs much in quality. Rose pink
the tame ; they should be parboiled a few is similar to the last, but inferior. Red ochre
minutes before being cut up. is produced by burning -yellowochre. Burned
Roast Pigeons. " Take off the heads and Terra di Vienna, the raw Sienna burned.
necks, and cut off the toes at the first joint; .
Whites. " Flake white, a superior ceaise.
draw carefully,
them and pour plenty of water White-lead, carbonate of lead.
through them; wipe them dry, and either stuff Yellovys. " Yellow ochre, called often stone
like chicken, or put into each bird a small ochre, a native earth of various qualities.
Dutch pink, chalk colored by French berries.
King's yellow,arsenic combined with sulphur.
Naples yellow, Raw Terra di Sienna, a native
earth.
Compound Colors. "
It would be an endless
task to attempt to enumerate all the colors
and tints produced by the mixture of other
Pigeons Trussed for Roasting. colors but the following table showing the
;
simplest method of making the various tints
bit of butter dipped into a little cayenne most frequently used will probably prove
pepper ; truss the wings over the backs, and serviceable. To produce.
26
PIMENTO PIPES 403
skin at some distance from the anus, and bran in most cases
or injurious,or
are ineffective
poulticesor poppy-head fomentations be placed both.
favorably known
The of these
most
over the whole of the affected region. When a local applications Sir William Knii^htoii^s
"
patientwith external pilescomplains of almost Lotion is made as follows:

" Mix together "
intolerable pain in one pilewhich is found to half a dram of liquorof potass and three ounces
be swollen, tense, and livid,an incision into of spiritsof wine. Apply this to the pmiples
this with the point of a sharp knife will often with a camel's hair iêncil ; if it causes flammation
in-
let out a small dark-red clot of blood, and give or irritation, add one-half pure
immediate and total relief. By these means water to it.
the bad effects of both external and internal PINKS. This is a popular name "
for the
pilesmay be much relieved,or, as occasionally flowers more commonly called carnations, and
takes places,the disease may be permanently is applied to the same order of plants as the
cured. When, however, in spite of careful at- tentionlatter ; but there is one variety the Picotee "
to diet, to local ablution, and to the or Paisley pinks which is not usually ranked "
working and venous circulation of the abdo-

minal among the carnations. The culture of the
viscera,the affection increases in extent Picotee is the same as that of the carnation
and it will become
intensity, necessary to dergo
un- (Sec Carnation) ; but the Picotee is the
some surgicaloperation in order to tain hardier
ob- of the two, and will endure the coldest
permanent relief. External piles are gene-
rally winters without protection,except at the extreme
treated by excision, the tumors, together north. When the flower-stems are ten
with the adjacent ridges of thickened skin, or more inches high,they should be supported
being removed with largecurved scissors. ternalwith
In- stakes, and when the flowers if
appear,
piles have been treated by various there is danger of their bursting the calyx,and
operative methods ; many surgeons apply a thus spoilingtheir symmetry, it is well to tie a
ligatureround the base or contracted portion of bit of colored worsted yarn"about them ; this
each pile; other surgeons preferto cut away the gives support, and retains the leaves in place.
pile and then to apply to the raw surface the The Picotee is a profuse bloomer, and on this
red-hot iron. Fuming nitric acid is often applied account makes a desirable house-plant.
to the surfaces of small internal piles. PINE- APPLE. This delicious tropical
" fruit
In cutting operations upon external piles,the is very abundant in our markets during the season
surgeon, whilst endeavoring to obtain for the for it,which commences about the 1st of
patienteffectual relief, is careful not to take April and lasts until September. There are
away too much of the skin lest contraction of two kinds of pine-apples, known dealers
among
the anus should follow the shrinking of the as the bird's-iyeand the sugar-loaf; the first
scar. In these operations, but more especially is considered best for dessert, etc., the latter
in those consistingin excision or incision of for preserving in different ways. In buying
internal piles the bleeding is very free,and, the fruit for immediate consumption, select
if it should recur in the absence of a medical those which look yellowish on the smooth faces,
sur-
man, dangerous to life. though this is not a conclusive proof of

PILLAW. (.S-^^ Entrees.) ripeness. If one of a lot proves green set the
PILLS. (See Drugs.) rest aside and keep them a few days ; they are
PIMENTO. The original
"
name of the berry not likelyto spoil and will soon mellow. No
commonly called Allspice. (.SVcAllspice.) pine-apple should be eaten unless it is fully
PIMPERNEL. The common pimpernel (A. ripe,as the imripe juiceshave caustic proper-
"
ties,
Arvensis), well known as "the poor-man's and are liable to irritate the coat of the
weather-glass," is a little trailingplant with a stomach. It is
customary in this country to
pretty scarlet flower and violet mouth, common cut pine-applesin horizontal slices ; but in the
in the fields throughout the country. The West Indies they are sliced obliquely,in the
flowers open about eight o'clock in the morn-ing, direction of the pips. They are brought to
and close in the afternoon, and they are so our markets from Havana, Nassau, Matanzas,
sensitive to lightthat in cloudy weather, especially Jamaica, etc. Their usual weight is from two
when there is moisture in the air,they to five pounds. (,SVfIce-cream, Marmalade,
remain closed altogether. Like their glorious and Preserves.)
sisters,the morning-glories, which share with Pine-apple Water. This is excellent
"
for
them the misfortune of being a native wild- flavoring, and it also makes an agreeable
flower, the pimpernels have been crowded out beverage. Peel and slice a moderate-sized
of our gardens to make room for more showy pine-apple,and pound it to a pulp in a mortar ;
and novel plants, and are seldom seen vation. put this into a bowl, and pour in a pintof boil-
in culti- ing
A few seeds sown in the early spring svrup ; add the juice of a lemon, stir together,
will succession of the and it aside for two hours

produce a constant cover up, set ;
curious little flowers year after year. then filter it through a silk sieve or jelly-bag,
PIMPLES. These
" are simply a surface and add a quart of clear cold water.
eruptionindicating a bad condition of the blood, PIPES (Gas and Water). In the article on
and their treatment is to be sought in such the House we have already spoken of gas-
medicines and such a course of diet as will pipes and of the lead pipes which are now
eliminate the objectionable matter from the universallyemployed for small water-pipes.
system rather than in local applications,which where
For the largerpipes,especially water is
404 PISTACHIO NUTS PLASTERING
to conveyed for long distances, cast-iron is accordingto each clan ;

be but this distinction is
and durabilityto any other little attended to. Tartan, it is
superiorin strength now or, as
material. The popular idea that iron is in- of

called,//rtzV,
jurious wool, is manufactured both in
to the salubrityof water is founded on this country and in England, and is much used
black oxide forms cheap, and durable material for
; for thin
error a soon as a warm,
an
cloaks,dresses, etc. It comesof in pieces, gen-

upon the inside of the pipes,forming a sort erally
a yard wide. It should be shrunk
black japan,and this protects them from the fully
care-
action of the water. If the water contains before cutting.
lime the latter is deposited as a fine crust over PLANTAIN. The plantainis allied to the "
the inside,and defends them from corrosion ; banana, with which it is commonly confounded.
and there is no danger that iron pipes will fill It is about the size of ordinary cucumbers, but
up with this deposit,

since the water only de-
positspointed at both ends, and grows in clusters
the matter from the attraction of wliich sometimes weigh as much as forty
stony
the iron,which being once covered with a slight pounds. When ripe,it turns yellow,is sweet,
thickness of the lime, the water no longer has of a mealy substance, tastingsomething like a
access to the iron. Some have put lime into melon, luscious, and dissolvingin the mouth.
when it was found It is very nutritious,is one of the most some
whole-
the water purposely at first,
that the water was so corrosive as to become of fruits,and makes an excellent dessert.
tinged running through iron pipes newly

in It may also be fried or roasted, converted into
laicldown of lime-water being tarts, preserved as a sweetmeat. Plantains

; a rapid current
or
passed through the whole length for several are brought from the West Indies, and are in
coated on the inside from February to September.
days, the pipes became season
with calcareous matter. At after this, the

first, PLASTER FIGURES. (To give the ap-
pearance
water tasted of lime, but it became pure again of marble or to varnish.) Dissolve
"
in a short time. Pottery pipes preserve the one ounce of

pure curd soap, grated,in four
water perfectly pure ; but they cannot bear ounces of water, in a glazed earthen vessel;
liable to be broken by add ounce of white wax, cut in thin slices.
much pressure are very one
expensive. (See Leak.) When the whole is melted and mixed together,
accident, and are
PISTACHIO NUTS. These nuts" are it is ready for use. Having dried the plaster
brought Sicilyand Syria,where they grow
from figure before the fire,suspend it by a string,
upon a kind
of turpentine-tree. They are oblong and dip it in the mixture ; when it has become
and pointed,about the size and shape of a fil-bert,nearlydry,dip it a second time, and that gen-erally
and have a kernel of a pale greenish suffices ; cover it carefully from the dust
color. Their taste is very agreeable,much semblingfor a week
re- ; then rub gently with soft cotton-
wool,
that of sweet almonds ; but they are and it will have a brilliant shining gloss.
have flavor, and are more oily. A coat of cream tinted paintwill be found to
sweeter, more
This latter quality renders them liable to be-

come answer the same purpose.
rancid, and they do not keep well ; consequently To give a metallic surface to plasterfigures,
half an ounce of tin and half an ounce of
they are not imported in any considerable take
No nut is superiorto them bismuth melt in a crucible ; then add half an

quantity. ;
for dessert. ounce of mercury. When perfectlycombined,
PITCH. Pitch
"
is simply tar, from which the remove the mixture from the fire,and let it
essential oil has been driven off by boiling. cool. Mix with the white of an egg, and it
Tar differs from common turpentinein having forms a beautiful varnish. The figure to be
been extracted by heat and blackened in the dipped in it,and polishedwhen dry.
the latter preserves its natural Either of these methods will prevent that
process, whereas
the essential oil of and discoloration to which the
color ; but both contain peculiardecay
turpentine,though this can only be obtained best of plastercasts are liable when exposed
from the turpentine. To convert tar into 10 the air and to dampness.
dust, and especially
pure
The business of the plas-
terer
pitch,boilingis all that is necessary. PLASTERING. "
PLAICE. Same as Spotted Tiirbot.

"
(See begins as soon as the brickwork is thor-
oughly
dry, and not before, otherwise there
TURBOT).
PLAID. This " term is often applied to the will be danger of the drying and finishing of
house being protracted. The of
color of stuffs, whereas it means a peculiar the process
ancient dress worn in the Highlands of Scotland, covering the house-walls with plasteris called
and was merely an oblong piece of cloth wrapped rendering. The first coat laid on consists of
round the body to protect the wearer from good, common mortar, mixed with hair from
rain and cold. It is always made of a check-
ered the tan-yards,to prevent its cracking. The
colors, there called second coat, called setting, is made of a finer
pattern of various
Tartan. Tartan is the name of the color ; mortar, consistingof lime and fine sand. The
Instead, there-
fore, lime used in this case is ciWdAfine stuff, and is
plaid is that of the dress.
with very little
of saying plaidribbons," we should say, prepared by slackingquicklime
"
"
Tartan ribbons." The true Scotch plaid is a water, and afterwards saturating it with water
and puttingit into tubs to settle and
coarse, strong stuff,well calculated to keep to excess,
out the wet, and stillused in Scotland, especiallylet the water evaporate. The use of the second
in the Highlands. The stripes and squares coat of plastering is to give a perfectlysmooth
formerly varied in their patterns and colors surface for coloring or papering. Sometimes,
PLATED WARE PLEURISY 405
if the work is required to dry or set very due to the roughened surfaces moving on each
soon, a littleplasterof Paris is mixed with it,and other. There is also feeling of weakness
a
it is then caWed ^'auj^vtistujf. In order to cure
se- and lassitude, the pulsequickens,the tongue is
the perfectdryness of plasteringin brick coated white ; tliere may be headache, thirst,
houses, the walls should be battened. This is and loss of appetite; the of the
temperature
fixingon them upright slips of wood called body is raised,and the usual febrile symptoms
battens, on which are nailed close together appear.
laths In a day or two the breathing becomes
thus
horizontally, leavinga cavitybetween the worse, because effusion of fluid is now
lath's and the walls. The plasteringbeing laid going on ; the patientis obliged to keep to his
upon these laths, no wet or dampness that may bed, and lie on his back in a diagonal position,
penetrate the walls can reach the plaster; this so as to enable the healthy lung to expand,
kind of work is called /nth and plaster. The while the one affected is too sore to rest on.
lath and plasterfor partitions and ceilingsis These symptoms go on for several days with-
out
put on in the same manner. much change being observed, but they
PLATED WARE." The best plated-ware vary in intensity according to the amount of
has received three "coats," as they are called, the effusion ; in some very bad cases there is
of the silver,and in appearance and durability much distress and anxiety of countenance, the
is quite equal to the solid silver-ware. The respirationsare quick and shallow, and the
demand for cheap goods, however, and the face pale,while the lipsare livid;any exertion,
competition between rival manufacturers has as moving in bed, or talking,increases the
rendered it common to prepare ware for the discomfort. In less severe cases the distress
market with only one coat or even without any lessens as the fever abates, and the breathing
genuine silver at all upon it. For this reason, becomes more regular. Then comes the time
the followingprocess of testingthe genuineness when the fluid begins to be reabsorbed, and
of silver-plating on metals may be of value ; it when the lung commences to expand again;
should be applied to all plated-wareof which but this takes up a very variable time, so that
the price is very low. Cleanse the metallic sur-
face no rule can be laid down as to the duration
carefully,and place upon it a drop of a of pleurisy,some being of

a a
very slightna-
ture,
cold, saturated solution of bichromate of potash, while others may take weeks or even
in nitric acid ; wash it off immediately. On months before they are reallycured. Long
silver,a blood-red spot of chromate of silver is before this, however, the severe symptoms
formed; on German-silver, or Britannia-metal, have abated, and the chief trouble is shortness
the stain is brown or black. Clean plated-ware of breath on any exertion. In most cases the
as directed for silver-ware. patientis liable to pain in the chest afterwards,
PLEURISY. "
An inflammation of the pleura and to a recurrence of pleurisyon being heated,
over-
or serous membrane, wliich covers the lungs or on exposure to cold and wet.
and lines the greater part of the cavity of the Treatment. "
The patient must be at once
chest. In health this membrane is quite placed in bed in an atmosphere of about 60"
smooth, and is lubricated by a small quantity -65" Fahr., and the air sliould be tolerably
of fluid, so that the lungs can moveupon it moist. This can be effected by boiling some
with the least possibleamount offriction ; but water in a kettle in the room, and occasionally
when it is inflamed,it becomes roughened, and lettingthe steam escape. The important
in most cases a large quantity of fluid is thing is to avoid any great variations of perature,
tem-
secreted, in consequence of which the lung on

and especiallyany chills to the sur-
face
that side is compressed against the spine'and of the body. Nor should the patientbe
there is much distress in breathing,as there is moved about from one room to another, if such
then only one lung available for the purposes movement cause any distress,nor should lie be
of respiration. It follows that in those cases
allowed to talk more than is necessary. Three
in which both sides are affected with pleurisy or four leeches applied to the spot where the
there is imminent danger of suffocation, as the pain is greatest will afford much relief,and
lungs are unable to aerate the blood properly; when the bites have finished bleeding,a large
and so, unless relief be afforded, or the inflam-
mation hot linseed-poultice should be applied to the
subside quickly,death is very likelyto chest; but care must be taken that the bleeding
ensue. Fortunatelydouble pleurisyis of very does not recommence on applying the heat,
rare occurrence. The most common cause of as too much blood may in that
way be drawn,
pleurisy is exposure to wet and cold; but it and tend to exhaust the patient. Cotton-wool
may come on after an accident in which the may also be applied for a similar purpose. It
ribs are broken, or from stabbing or gunshot is best to have a mattress on the bed, rather
wounds, and other external injuries. In nearly than a feather-bed ; as the body is then kept
all cases of pneumonia, or inflammation of the cooler, and it is easier to get at the patient.
lung itself,
there is more or less pleurisy;but given,and milk Light food must be is generally
then very little fluid is effused. The first early or febrile stage borne the easiest in the
symptoms catchingpain of the disease ; lightpuddings, eggs, beef-tea,

of pleurisyare a severe
in the affected side, and this becomes worse in broth, jelly and fish maybe given when the ap-
petite
taking a deep inspiration, returns and the tongue begins to clean.
or coughing; the
pain is usually confined to one Stimulants should be given very sparingly,as
spot, and on
listening there one hear a rubbing sound in the majority of cases they are not needed.
may
PLOVER PNEUMONIA
406
and if given in excess tend to depress the The danger is greater if they are eaten before
patientand liurrythe breathing. Restlessness becoming perfectlyripe. Plums, in some of
at night is a common symptom. Opiates in the varieties,are generallyfound in the markets
doses sufficient to relieve pain are well borne, from the latter part of July to the middle
and by diminishing the difficulty of breathing of October. {See Marmalades, Pies, Pre-
serves,
contribute thus to the relief of the disease. ters
Blis- and Puddings.)
should not be applied in the early stage PLUSH. A kind of stuff having a nap "
when there is fever, but they must be used resembling that of velvet on one side,composed
later on, so as to hasten the alSsorption of the regularlyof a woof of a singlewoollen thread,
fluid ; or tincture of iodine may be paintedover and a double warp one of wool, of two threads "
the affected side for the same purpose. In twisted, and the other of goat'sor camel's hair.
cases of double pleurisyit may be necessary to Some plushes,in imitation of these, are made
of other materials. Plush formerly much
tap the chest and let the fluid out, and in some was
cases bleeding from the arm then tended used

be at- for liveries, but is now out of fashion and
may
with benefit. During convalescence the seldom used for clothingin any form. That of
English manufacture is best.

patientshould be careful not to venture out too
soon, especiallyif the weather is cold, foggy, PNEUMONIA. This is the name given to "
or damp. He should sit up at first in the afternoon, inflammation of the substance of the lungs. It
and may go from one warm room to come on of itself as the result of exposure,
may
another; but no exertion must be persistedin or it may follow in the course of some other
which hurries the breathing. Tonics then disease,and the symptoms may then differ what.
some-
may
be given to improve the general health,and the Pneumonia is often associated with the
ordinary diet may be resumed. All patients fevers, as typhus, typhoid,and measles, also
should be careful for some weeks to avoid e.x- with some blood disorders, and in these cases
posure to bad weather, should avoid being out it adds to the gravityof
originaldisease ; the
after sunset if possible,should not get heated,
over- but the main symptoms of pneumonia are then
and should always wear flannel next the either masked or modified by the associated
skin. disease under which the patient is suffering.
PLOVER." One of the best of the small Simple,uncomplicated pneumonia of one lung,
birds for table purposes. There are several or part of the lung, is not a formidable affection,
varieties of the plover,all bearing a eral
gen-
and more than nine-tenths recover with proper
resemblance to each other, and being treatment. The first symptoms of pneumonia
about equally desirable. The (;ray plover are shiveringor severe headache, pain on one
( sometimes calledgrass, field, or upland side of the chest, furred tongue, and a high
plover) are generally found in the markets temperature of the body ; in the course of a
in June, July, August and

September; they day or two the skin becomes very hot, the lips
are considered best in the two latter months. dry, and the tongue covered with a white,
Frost plover (greenback ox golden plover) are moist fur; the patientbreathes quickly,and is
sometimes called frost-bird
"
and "
sometimes glad to remain quiet in bed, and not be disturbed
'"^plo-'cr." They appear occasionallyin numbers by talking;he feels a sense of pain and
in April and May, and again in September tightnesson the affected side of the chest, has
and October, when they are in fine condition, a troublesome cough, and spitsup frothy,viscid
and their flesh well-flavored. Ring plover, or phlegm, tinged with blood ; the urine is highly
ring-neck,are abundant in the markets tembercolored and diminished
in Sep- in quantity. In children
and October, when they are considered the nostrils are dilated at every inspiration,
best for the table. Piping plover or beach and they breathe very rapidly. In four or five
bird, are found in small numbers from April to days the symptoms are about at their height;
October, but in September and October they on the seventh or eighthday, in most cases of
are very fat,and their flesh is excellent. pare, recovery,
Pre- the temperature falls rapidly,the
cook, and serve Plover as directed for febrile symptoms abate, and the patient feels
Reed-birds. much better ; his tongue cleans, the appetite
PLUMBS. {See Feathers.) returns, and the breathing is easier. For some
PLUMS. There
"
are numerous varieties of time, however, he feels short of breath, and
this fine fruit, the best being the well-known several weeks may elapse before the lung clears
green-gage which ripens about the middle of up and becomes sound again. In severe cases
August and lasts until October. Besides the so speedy a termination must not be looked for ;
green-gage, there is the Washington, the Jef- the inflammation

ferson, may spread to the other lung,
white and purple Damsons, the white, causing great distress of breathing,and bringing
red, blue, and frost gage, the purple and yellow on a livid appearance of the lips; there may
egg, magnum bonum, apricot,and the common be much delirium, especiallyin those of intemperate
blue, or horse-plum. The choicer varieties of habits ; and occasionallythe inflammation
plums make a most delicious dessert, and the does not clear up at all,but passes into
inferior kinds make excellent pies,puddings, one of the forms of consumption.
marmalades, preserves, and sweetmeats. Eaten Treatment. The patient must at once "
be
in moderate quantitiesplums are very wholesome put to bed in a room with a temperature of from
; but excess in the use of them is liable 60" to 65" Fahr., and the air should not be too
to produce colic, diarrhoea,or even cholera. dry. Hot linseed-meal poulticesor hot stupes
POISONS AND ANTIDOTES 407
is that it enables
must be applied to the chest, and changed as stomach-pump you to wash
pain, the stomach out and it without
often as they become cool. If there is much empty any action
a few leeches to the side will give relief, for on the part of the stomach itself. In cases
rules as to diet,medicines, where the stomach is

paralysed,as it sometimes
pneumonia the same
and precautionsduring convalescence must be is in opium poisoning,this is of very great im-
portance.
observed as are described in the article on
Pleurisv. In
very severe cases, the ment
treat- In cases where, from whatever cause, the
must vary with the specialrequirements stomach-pump cannot be employed, we have
of each case ; and on these, of course, only a left to us the self-evacuation known as vomiting.
competent physiciancan decide. This sometimes is one of the results of the
POISONS AND ANTIDOTES." Give an poison itself ; in others it must be e.xcited. If,
emetic instantly! For specialpoisons look for as most irritants do, the poison have given rise
their names. Whenswallowed poison has been
to vomiting, it may only be necessary to courage
en-
it is very difficultany particularto fi.\ upon

it. This is best done by ticklingthe
indicative of it ; but it may be fauces with a feather,and by copious draughts
symptoms as
individual has swallowed

surmised that an of luke-warm water. This process, though ex-
hausting,
poison if, shortly after food or drink, he be must be continued until everything
seized with violentpain in the stomach, or with seems from
e.xpelled the stomach. Sometimes,
Yoraitingor purging,especiallyif convulsions however, there is no vomiting, and then thing
some-
or paralysis are present, or if the individual must be given to cause the stomach to get
suffer from giddiness delirum, if rid of its contents. Here the same rule that
great or or
there be a strong tendency to sleep. Whenever the readiest is best prevails. It is useless, or
these and especiallywhen than than useless, to wait tillan emetic is
symptoms appear, worse
any poison is known to have been taken, brought from the druggist,if that be far away the
three things have to be done: "
ist. To resources of the localitymust suffice. Three
get rid of the poison. 2nd, To stop its effects.things may be made use of as emetics, which
3rd, To remedy the evil it has done. everywhere. These
It does are toare be found almost
not matter which of the first two is attended smelling-salts,to besides
mustard, the salt, and
first. To save time is the important thing; stimulation of the fauces with the finger,and
"whatever is readiest is best" is emphaticallythe use of lukewarm water. Smelling-salts are
the rule in dealing with poisoning; better the not suitable for all cases, but are good in a
poorest remedy given at the moment, than the certain number of cases of poisoning,especially
very best given an hour later. There is this, by vegetable substances, which give rise to
however, to be said, as far as the general narcotic symptoms. The dose of this is a tea-
publicare concerned, that they always have the spoonful given in a pint of lukewarm water,
means of gettingrid of the poison by them, but and followed up by copious draughts of the
of stopping its action Mustard is a better emetic, and is gen-
not always the means same. erally
or remedying its effects ; so that, generally to be had ; its use is limited to those
where there is no violent irritating effect
speaking, the former should be attempted in cases
the absence of medical aid. A considerable produced by the poison. Usually it suits best
number of all poisons are self-evacuating ; where there is a sedative effect produced by
having been taken, they produce vomiting and the poison,and the stomach requires a stimu-
lant
purging and are thereby eliminated. In such to call its action into full play. The dose
cases all that it is necessary to do is to aid the of mustard is a tablespoonfulmi.xed up with a
self-evacuating process ; especiallyto aid the pint of lukewarm water, and followed by copious
vomiting,and so perhaps get rid of the poison draughts of the same. Salt can always be had,
altogether. Ordinarilytwo different methods and a handful of this dissolved in water will
are employed to get rid of the substance in the usually suffice to produce copious vomiting,
stomach : these are the stomach-pump and vomiting. and so the evacuation of the stomach contents.
It requiresconsiderable skill to use the Ipecacuanha is a most useful emetic in cases
stomach-pump, and usually where one can be where the stomach has been already irritated,
obtained, the skilled aid necessary for its em-ployment and it is desirable to effectually get rid of any
can also be obtained. In passing the irritant substance which may remain. It is
tube down into the stomach the important rule best given as ipecacuanha wine ; half an ounce
is to use as littleforce as possible,and to make for a dose.
the point of the tube slide along the posterior When the poison has been administered
wall of the gullet. Grievous accidents have sulted
re- locally,
as in snake-bite, it may be necessary to
from unskilful of this instrument, and

use scarifythe wound, so as to make it bleed freely,
so one not acquaintedwith it and attempting to it,and, if necessary,
suck to apply a ligature
any
to use it should attend implicitly
to the foregoing round limb, higher up and nearer
the the heart,
rule. There are, however, certain cases "
as if the wound be so situated as to admit of this,
when violent corrosives have been swollowed "
so as to prevent the passage of the poison up-
wards
where the tissues are so much softened that towards the heart and nervous centres.
an attempt to pass the stomach-pump would Washing, too, should be freely employed, especially
likelyend in drivingit through the tissues, by means of a heavy stream of water.

very
and in these cases such attempts must be Frequently,however, the simple plan of getting
avoided altogether. The advantage of the rid of the poison will not suffice. Its effects
408 POISON PLANTS.
have to be neutralized or remedied. That The number of leaves on the separate

means practically, that some antidote must be stalks varies from seven to thirteen.
given. Now, no single antidote is suited to all Symptoms. The sumach is more ous
poison- "
emergencies, the antidote must"

be adapted to than the ivy. The juice of these plants
the particularpoison ; the subject,therefore, appliedto the skin produces some inflammation
naturallydistributes itself,at this point,into and is apt to cause the appearance of small
the different poisonous substances which are water-blisters. But perhaps their damaging effects
used about the house in one shape or another. are most frequentlyconveyed by some latile
vo-
These are treated of separatelyin their proper principlepervading the air to the distance
places. of several feet, though the distance at which
POISON PLANTS." The only poison one person can be affected is not a very reliable
plantsworth taking into account in the popu-

lated guide for another. It is asserted that some
parts of the United States, are the people can handle the plants(or even chew the
poison ivy (sometimes called Poison Oak) and ivy) with impunity. In other persons, however,
the poison sumach (sometimes called Poison they produce an affection not unlike
Dogwood). erysipelas. The worst effects are ly
general-
in the face. They begin with redness and
itching,followed by swelling,water-blisters,
and the peelingoff of the skin.
The symptoms appear within a day of ex-
posure,
and decline
generally within a week.
Poison Ivy. (Poison Oak) in flower, Branch, H natural size-

Below, berry of the natural size-
Poison ivy appears in two forms. One is

a low shrub seldom over three feet high, cept
ex-
in California where it is said to have

attained the dimensions of a tree, with a
trunk si.x inches thick. In this form of a
shrub or tree, the plant is generally known

as Poison Oak. In its other forms it is
a vine, clambering over walls or trees, times
some-
to a great In either form, the

height.
leaves grow in in the cut, and in June
threes, as
and July puts forth greenish white
it ordinarily
berries. When wounded, it exudes a milky
juicewhich becomes black on exposure to the Poison Sumach (in fruit),Fig. K natural size. Below, fruit of
does wash off. the natural size.
air,and not
Poison Sumach. "

A plant known also as Treatment. "
A good dose of Rochelle
swamp sumach and as poison dogwood. It salts, and keeping the irritated surface moist
flourishes principallyin marshy ground in with a solution of one drachm of acetate of
various parts of the United States and other lead in a pint ofwater
countries where the temperature is not sive
exces- Prof. Proctor recommends a solution of a
in either direction. It is not to be

teaspoonfulof baking soda in a pint of water,
founded
con-
with the beautiful plant generally to be appliedimmediately after exposure, with-'

known as sumach, with lightgreen leaves and out waitingfor symptoms to develope.
bunches of bright red berries. The well known extract of Witch Hazel has
Poison sumach is a beautiful shrub or also been recommended as awash. A child "
small tree varying in height from six to teen

eigh- a patientof the writer, was bathed in it fre-
quently
feet. The bark is dark grey. The after an ugly water blister from poison
flowers (which of course are not visible upon oak had displayed and
itself, no farther venience
incon-
it all seasons)
at are small and of a greenish was suffered ; but the probability
is
white color, and it bears nearly round pale- that the patient was not very susceptible to
berries. These
green or whitish are erally the
gen- poison.
to be seen only in June or July. Whatever applicationis made, it is well to
POMADES PORGEE 409
anoint the whole body on the plan of a ounce

ventive,
pre- of bruised cloves,half an ounce of namon,
cin-
as suggested by Prof. Proctor. two bruised tonquin beans, and four
Eradication of the plants should of course grains of musk ; strain and put into pots. The
be effected when they are at all likelyto be article called bear's
grease, usually sold in the
approached by people, but this is not as easy shops,is little else than perfumed beef-marrow ;
as would at first appear. When cut down or and the many oils offered for restoring and
even covered with stones, they are apt to softeningthe hair are chieflyolive or almond
reappear, and they like to climb between oil perfumed with different scents.
stones. Dr. Squibb recommends coveringthe POPLIN. " A cloth
composed of a warp of
spot with ashes. Others recommend salt. silk and a weft of
worsted, but containingmore
POMADES. "
Pomades, or pomatums, are silk than bombazine, which is similar. It is much
preparationsfor softeningthe skin and hair,and used for ladies' dresses. There are several rieties.
va-
consist of fats or oils,with the addition of some Irish poplm has long been celebrated,
perfume. It is to choose such fats and is unsurpassed for richness by any other
necessary
as do not becoma rancid; the best are clarified fabric ; it is manufactured in Dublin, liesides
beefsuet, or clarified beef marrow, and hog's the Irish, there are brocaded poplins,figured
lard. Beef or mutton suet and hog's lard arc poplins,and watered poplins. Poplin is gen-
erally
clarified from the raw materials by chopping a yard, and sometimes a yard and a half,
them rollingthem out to break

fine, and the wide.
cells in which the fat is lodged, then melting POPPY CAPSULES. The capsules or "
the fat in a water-bath, or by other gentle heat, fruit of the opium poppy grown in this country
and strainingit while warm. It should then and gathered before they are quiteripe. They
be put into bladders, to keep it from the air. contain some opium, and the numerous seeds
Or it may made in their interior,called
by boiling it in water, and
be maw-seeds, contain a
skimming it off when cold ; but by this method bland oil; consequently a decoction of these
it contains water, and does not keep so well as capsules possesses a doubly-soothingproperty
when melted by itself. Purified beef marrow from the opium and from the oil. A warm
is considered preferable to hog's lard,and is fomentation is prepared by boilingsome of the

thought by some to make the hair grow. capsules in water ; any injured part may be
I. Common soft pomatum is made of equal bathed in this fluid while it is warm. times
Some-
parts of beef or mutton suet and hog's lard a poultice is made with the fluid,and apj-
melted together; while they are liquid add a plied to bruises and other injured parts where
little oil of bergamot, or any other perfume the skin is whole. The quantityof opium contained
that may be agreeable,beat the whole well to-gether, in the capsules is

very variable ; and on
and then pour the mixture into pots. this account no preparation of the capsules
n. Another method is to soak in water for ought to be used internally, though there are
two or three days half a pound of clean beef marrow two medical preparations of them which are intended
and a pound of fresh hog's lard, changing for this purpose, an extract and a " "
the water and beating every day. Put it into syrup. This syrup used to be given to children,
a sieve to drain, and, when dry, into a jar,and but it is dangerous and should be banished
the jar into a saucepan of boiling water ; when from medical practice.
melted, pour it into a bowl, and beat it with PORCELAIN. (.S"^^ Earthenware.)
two teaspoonfuls of brandy ; drain off the PORGEE '2"\^ôx'g^îfix porgy ,sc^tp,scup- "
brandy, and add bergamot or any other perfume. paug)

is a fish which would be more valued, per-haps,
if it were less abundant. It is a littledry,
in. Another still : mell together an ounce of but is well flavored and properly
savory when
hog's lard, one of beef marrow, one of sperma-
ceti,
and a pint of almond oil ; add oil of berga-
mot
and oil of roses, or any other perfume.
Castor-oil Pomatum. Take tuberose
"
matum,
po-
pound; castor-oil,half a pound;
one
almond-oil, half a pound ; otto of bergamot, one

ounce. Melt the grease, then beat "itup with
a whisk or wooden spoon for half an hour or
more, as the grease cools ; minute vesicles of

air are inclosed by the pomatum, cooked.
They begin to appear in the markets
which not
only increase the bulk of the mi.xture,but part
im- in
April, but their regular season begins in
a peculiar mechanical aggregation,render-
ing May and lasts until December ; they are best
the pomatum lightand in the fall months. They weigh from half a
spongy.
Hard Pomatum is made by meltingtogeth-
er pound to two pounds, the average being less
two parts of beef suet and one part of ton
mut- than one pound.
suet, and making it up into rolls with The Sand Porgee is smaller and has five
paper
around them. or six dusky bars across the back. It weighs
Sultana Pomade. Melt together half about six ounces, and is good for frying.
"
a very
pound of beef suet, the same of bear's In season in the months of August and Sep-
tember.
grease,
an ounce of white wax, and two ounces of olive- Prepare, cook and serve as
porgee
oil ; and add to it,tied up looselyin muslin,one directed for Mackerel.
PORK 411
the better. When spoonful of mixed parsley,thyme, and sage, all

done, place the leg on a
dish and peel off the minced

skin, wliich ought to extremely small. Press bethe meat
so tender as not to come away entire ; after it closelyand evenly into a shallow tin,and bake
is peeled, either spot the surface of tlie pork it in a very gentle oven from an hour to an
with patches of ground allspice-^-an ornament hour and a half. It is served cold in slices.
not unpleasing to the eye or to the palate or Should the proportionof fat be considered
"
too
sprinkle bread-crumbs over the surface and set great, it can be diminished on a second trial.
it in an oven to brown. Ineither case, after ferring
trans- Pickled Pork. " Make the brine and treat the
it to the hot dish on which it is to be sent pork exactlyas directed for Pickled Beef.
to table,garnish with sprigsof fresh parsley. Pie, {Pork.) " I. Take three parts (in weight)
Boiled is improved by being of lean spare-rib loin of pork, and of
Leg of Pork or one
stuffed with parsley. Chop the parsleyas fine veal ; cut all the meat
away from the bones,
as possible, and mix witli it a little pepper and divide it into dice, and mix it together, season-
ing
allspice. Insert sharp-pointedknife into tlie

a well with salt,pepper, and allspice. Break
knuckle-end of the leg,close to the bone ; let the bones, and boil them, together with a few
it follow the bone for nearly its whole length, sweet-herbs, until all the substance is out of
so as justnot to come out at the other end. them ; strain off the broth, and reduce it by
By working the knife, detach the flesh from boilingif too much in quantity. If the pie is
the thigh-bone,so as to form a sort of pocket, to be served in the baking-dish,there is no
into which stuff chopped parsleyas firm as you need of an undercrust ;
otherwise butter the
can ram it. The leg must then be boiled and bottom and sides of the dish, and line it with
finished off as before. It will be much the a good stiff paste. Spread over the bottom of
better,both in flavor and appearance, for this the dish a few very thin slices of ham ; then
stuffingof parsley,especiallywhen cold ; and put in the chopped meat, adding at pleasure
the orifice made, allowing the boiling water to hard-boiled eggs quartered,and small forcemeat
penetrate to the central parts of the leg,will balls. Pour in enough of the broth to
tend to further its thorough cooking. moisten the meat but not to soak it ; cover the
Brawn. "Take a pig's-head weighing five or whole with a top-crust ; and bake thoroughly in
si.\ pounds, clean and wash it carefully, and set a slow oven. This pie is to be eaten cold. It
it in a pot on the fire, with enough cold water is very nice for travelling or picnics.
to cover it ; add a pound of lean beef, and stew II. (Pork and Apple.) Take pork-chops, "
until the meat on the pig's-headwill fall away and remove as much of the fat as possible ;
from the bones ; then drain off the Hquor, remove cut each into three or four pieces,leaving the
the bones chop the meat very fine bone attached in flour,
and to the meat ; roll them
while it is hot; season with a small onion and season with salt,pepper, and allspice. Peel,
minced fine, a teaspoonful of salt,a half tea- quarter, core, and slice some apples,in quan-
tity
spoonful each of black pepper, cayenne pepper about half that of the pork. Pour a tea-
and mace, and a pinch of pounded cloves ; cupful of cider or broth into the pie-dish; at
mix well into the meat, and pour all into a the bottom put a layer of pork, then a layer
mould that has been previouslyrinsed out in of apples,then another layerof pork and so on,
cold water. This is very nice. finishing with sliced apples at the top; pour in
Broiled Corned Pork. Take"
some nice another teacupfulof cider or broth ; cover with
slices of corned pork, and broil quickly over a a solid crust, not too rich in butter or fat ; and
hot fire ; mix some pepper and salt with a tea- bake thoroughly in a slow oven. This old-
spoonful of mixed mustard and a little vinegar, fashioned dish is palatableand wholesome, and
add a tablespoonfulof butter, and spread the may be partaken of fearlesslyby those who
whole over the pork. Serve hot for breakfast. are afraid of pork in most of its other shapes.
Chops and Steaks. Chops from the chine,
"
m. Pot-pie. The chine is best for this,but
"
and steaks from the loin are best. Remove it may be made of any lean pork; cut the meat
the skin, and trim away the superfluousfat ; into strips as wide and half as long as the
.
dust on both sides with pepper and salt,and middle finger,and break the bones ; grease the
broil or fry them. They may also be dipped inside of a pot which is round at the bottom,
in egg and bread-crumbs and fried. A good and line it with a lightpaste ; put in first a layerof
way is to broil them without seasoning,and the meat, then a layerof potatoes, parboiledand
when dished, add salt, pepper, a pinch of cut in half,and seasoned with pepper and salt ;
sage, and another of minced onion ; then proceed in this way tillthe pot is nearlyfull,then
closely and set in the oven five minutes of cold water, and cover with a
cover
pour in a quart
till the aroma of the seasoning flavors the stiff top-crust; cut a round hole in the top through
meat. Tomato catsup is the best condiment which hot water maybe added should the gravy
for pork chops or steaks fast. Put on the lid of the pot,
; or they may be boil away too
served with apple sauce. and boil from one hour and a half to two hours.
Italian Pork Cheese. Chop, not very fine, When
"
done, remove the upper crust carefully,
one pound of lean pork with two pounds of the turn out the meat, etc., into a bowl, lift out the
inside fat ; strew over and mix thoroughly with lower crust and place it upon a hot dish ; ar-range
them three teaspoonfuls of salt, one and a the meat, etc., in order upon it,pour the
half teaspoonfuls of pepper, half a teaspoon-
ful it,cover it with the top crust, and
gravy over
of mace, one small nutmeg, and half a tea- serve. This is good either hot or cold.
412 PORK
Pig's-Ears. " I. {Boiled.')Soak " the ears in as directed under Stuffings, and after having
warm water for a few minutes, tlien wasli and loosened the skin from the knuckle insert as
clean tliem well, and scrape off tlie hair. Drop much as can well be secured in it. A little
them into boiling water for two minutes and clarified butter or salad oil may be brushed
take from the fire ; add four onions for four over the skin first,particularly
at should the
ears, one carrot, salt, and pepper ; leave just meat not be very fat, but unless remarkably
water enough to cover the whole, and boil till lean, it will speedilyyield sufficient dripping
tender and to baste it with. Joints from which the fat has
; then drain serve.
II. {Broiled). Prepare and "

cook as above; been pared,will require,of course, far less roast-
ing
then dip them in beaten eggs, roll in crumbs,
bread- than those on which the cracklingis re-
tained.
place on a gridiron over a clear fire, Brown gravy, and apple or tomato
and broil about two or three minutes. Serve sauce, are the usual accomiianiments to all
with a inaitre d'/iotel sauce. of pork. roasts Spare-ribs and cliine-pieces
Pig's-Feet. "
[Fried.) "
a batter
dryer and consequently requiremore
Make with a are
ful
care-
little flour,one egg, water, and a little salt,dip basting (with butter if necessary) than the
the feet in tillthey are well covered ; have some other joints.
fat scalding hot, and fry them in it until quite A leg of pork weighing 8 lbs will require
brown. Serve with drawn butter,and a little three hours to roast ; loin or shoulder of from
vinegar. 5 to 6 lbs, with the skin on, two to two and a
Pig's-Head. {Roasted.) Take the head of quarter hours ; spare-ribs
" " of 6 or 7 lbs, an hour
a half-grownpig; clean and splitit,taking out and a half ; chine,about twenty minutes to the
the brains and setting them aside in a cool pound.

place. Parboil the head in salted water, drain Souse of Pig's Ears and Feet. Take pig's "
off this,wipe the head dry, and wash all over ears and feet,clean them thoroughly,and soak
with beaten dredge thickly with bread- crumbs, them in salt and water several days. Boil them
egg;
seasoned with pepper, sage and onion, till tender and splitthem, and they are then
and roast, basting twice with butter and water ; ready for frying. If it is desired to keep them
then with the liquor in which the head was some time, soak as above in salt and water, and
boiled ; at last with the gravy that runs from then turn boilingvinegar over them, strongly
the meat. Wash the brains in several waters spiced with pepper-corns and mace ; cloves improve
until they are white ; beat to a smooth paste, the taste but turn them a dark color.
add one quarter pint fine bread-crumbs, and They will keep good in this picklefive or six
season with pepper and salt ; make into balls, weeks. Either fry them plain in hot fat ; or
binding with a beaten egg ; roll in flour, and make a batter with milk, egg, flour, and butter,
fryin hot fat to a lightbrown. Arrange about and dip them in it before frying;or dip each in
the head when it is dished. Skim the gravy beaten egg and then in pounded cracker. The
left in the dripping-pan,thicken with brown feet are e.xtellent eaten cold.
flour,add the juice of a lemon, and boil up Souse of Pig's Head. Boil a pig's head "
once. Pour it over the head, and serve. (with the on) until the bones
ears come out, and
Pig's-Head Cheese. (.See Souse, below). "
then chop the meat up very fine ; pound about
Pig's-Iiiver {Fried). " Cut the liver in slices eight soft crackers very small, and mi.x them
half an inch thick; pour boiling water over with the meat (or the crackers may be omitted
them and then frying- altogether); season
drain it off; put into
to taste with sweet herbs,
a
pan and let the liver juices, spices, salt,pepper, and a little vinegar; mix
cook in its own
turning it till it looks brown on both sides. the seasoning in thoroughly,put the souse into
Take it up, and pour into the frying-panenough a mould, and press it for two or three days.
cold water to make the desired quantity of The souse is then ready for use, but if it is de-
sired
to keep it several weeks, take it from the
gravy ; put in an onion minced fine, add a bit of
butter, and a little salt and nutmeg, and let it moulds, set it in stone jars and cover it with
boil up once ; put back the liver for one minute, cold vinegar. It will keep then a month or six
then dish it,pour the
gravy over it,and serve hot. weeks; if it proves too acid, pare away the out-
side.
Roast Pork. " The following are the best This souse is usually sliced thin and
for roasting,in the order in which they are eaten cold; but the slices may be warmed in
named: leg,loin,'shoulder, spare-rib, and chine. a frying-panwith a little butter,or dipped in
When the skin is left on the jointwhich is to egg and cracker-crumbs and fried.
be roasted, it must be scored in narrow strips Stewed Pork. Bits of lean that cannot be "
of equal width, before it is put to the fire,and used in any other way will answer for stewing.
laid at a considerable distance from it at first, Cut the pork in pieces about an inch square,
that the meat may be heated through before put them into a pot and pour on enough cold
the skin hardens or begins to brown ; it must water to cover them ; cover closely, and stew
never stand still for an instant,and the basting about forty minutes; then add a few Irish
should be constant. Pork is not at the present potatoes, parboiled,skinned, and cut in thick
day much served at very good tables,particu-
larly slices ; season with salt and pepper, a minced
in this form ; and it is so still less with the shalot, a bunch of sweet herbs, and a table-
old savoury stuffing of sage and onions, though spoonful of catsup ; cover again and stew
some eaters like it always with the leg: when twenty minutes longer,or until the pork is
it is ordered for this joint,therefore,prepare it quite tender.
PORRIDGE POTATOES 413
PORRIDGE. " Set a pint each of milk and season with cinnamon and nutmeg; warm two
water over the fire ; make a tliin batter of
wineglassfulsof sherry,and stir into
a the cream ;
tablespoonfulof Indian meal and a talilespoon-then pour the whole rapidlyfrom one vessel to
ful of flour,and pour it into the boilingmilk another until it is perfectly
smooth. Or it
may
and water; salt it to the taste, and boil ten be made with beat up in milk instead of
eggs
minutes. This is excellent for the sick-room cream.
when stronger food cannot be tolerated. For Treacle (Molasses) Posaet. " Set half a pint
oatmeal porridge,see oatmeal. of new milk and half a pint of water on the fire
PORT "WINE. Pure Port is a dark purple, in a sauce-pan
" stir in two tablespoonfulsof ,
astringent,and full-bodied wine brought from molasses, and boil up. Or it may be made of
Oporto in Portugal; but it is so generally,we milk without if desired
water very rich.
might almost say so universallyadulterated, PORTER." Porter is made almost exactly
that it would probably not be possibleto obtain like ale {see Brewing), the chief difference between
in this country a bottle of it absolutelypure. it and ale being that the former derives
Even the London dock For/, which claims dark color and from the
to a
astringent
taste use
be the wine as shipped from Oporto, has been of brown or highly dried malt ; that it contains
shown bv Dr. Hassell to be adulterated and more hops than ale, and that the saccharine
"doctored" to a shocking degree; and it is matters have been more exhausted in the fer-
mentation.
said that more Port is sold in London alone Porter, as compared with ale,may
than the entire vintage ever amounts to. The be considered a dry malt liquor. It is con-
sidered
qualitiesof good Port are : richness of flavor more wholesome and nourishing than
bordering upon sweetness ; brightnessof color, ale, when pure ; but it is also believed to be
hue neither purple nor reddish, nor too deep; more generallyadulterated ; that is,the characteristic
a generous, fruitytaste ; and oiliness rather dark color is no longer produced by the
than dryness. It should run smooth on the use of brown or dried malt, but by coloring
palate,and be free from all heat, harshness, and substances and drugs. The common American
acidity. The wine purchased in bottles should porter has about the same percentage of alcohol
be of the right age, neither too green nor too as ale, and is mild as compared with English
light {seeWines) ; they should be clear and porter.
bright,supposing the crust or deposit undisturbed. Bro-wn Stout is,or ought to be, a superior
The beeswing; is of little moment ; it kind of porter ; but nothing can be inferred as
is a natural deposit,in which potash predom- inates, to its qualityfrom its color, as that is artificial.
and can be produced at any time in new London porter and Dublin stont are excellent
Port by putting the bottles into warm water, porters, the latter being generallypreferredin
raisingit to the boilingpoint,and then placing this country. All these porters are, of course,
them in a cool cellar. Perhaps the most easily imported,and are sold only in bottles.
applied test of good Port is this : The cork, POTS. (See Ironware.)
when it has dried, that is to say, an hour after POTASH." This was formeriy called the
it has been drawn, should be covered on its vegetable alkali, because it is obtained from
under surface, and part of its cylindrical sur-
face, the ashes of land vegetables. When the ashes
with crystalsof tartar. If a good stock are mixed with water the potash is dissolved,
be wanted buy in the wood, and and the earth and impuritiessettle to the bottom.
manage
it yourself; if but little,buy in the bottle. This water is then evaporated by boiling
The Port manufactured in England (and this in iron pots, and the solid substance that re-
mains
is the kind usually sold here) requires to be is the potash of commerce, so called
kept three or four years in the wood and as from the manner of its production. When
many more in the bottle, in order to destroy this is stronglyheated in a furnace, it becomes
the fierystrength of the brandy with which it whiter and stronger, and is then Pear lash.
is mixed ; but before that time elapses the These substances,however, are not pure potash,
vinous characteristics are often completely lost. for they are united with carbonic acid,
Port should be drunk at about the temper- being thus carbonate prived
de-
ature of potash. Potash
of the room ; at dinner, with or after of the carbonic acid by another process
dessert. is called caustic potash, which instantaneously
Mulled Port. Put half a pint of water
"
into acts upon and corrodes animal substances, and
a sauce-pan, with three ounces of sugar and a is used by surgeons in some of their operations.
little nutmeg and cloves ; boil all of its
togetherfor a The ordinarypotash preserves somewhat
few minutes ; then add from six to twelve wine- be observed from its effects
causticity, as may
glassfulsof rich port wine, and let it boil up upon the skin in washing. Potash, both mild
once ; pour into a pitcher and it is ready for and caustic,is an extremely useful substance,
use.
being employed in medicine, and for domestic
POSSET, Ale." Boil a pintof new milk with purposes in a great variety of ways, which are
a slice of toasted bread ; pour a bottle of mild described under their respectiveheads. It is
ale into a bowl, sweeten and add spices,and also extensively used in the manufacture of
then pour the boilingmilk over it. A fine bead Salt
soap, in bleaching, scouring, etc. of
or froth should rise. Tartar is an impure carbonate of potash.
Sack Posset. Boil a pint of cream
"
with POTATOES. Of all fresh vegetablesgrown "
some grated sweet biscuits ; add sugar and in temperate climates none is so valuable as
414 POTATOES
the potato when we have regardto its agreeable almost uneatable. They will keep throughthe
flavor and its nutritive and medicinal qualities.winter, however, in cool, dry cellars ; or, as in
A native of America, and unknown in Europe the South, banked up with earth to keep out the
until introduced into England by Sir Walter frost.
Raleigh 1584, it has now

in adopted in A la Creme, been
(Potatoes.) Cut some cold "
almost every globe. It is the boiled potatoes into small pieces. Put into a
quarter of the
more valuable as it grows readily in nearly saucepan three tablespoonfulsof butter, three
every climate, and its culture is extremely easy. tablespoonfuls of parsley chopped fine, salt
It will succeed well on land which will not pro-
duce and pepper ; stir together until hot, add a tea-
grain, and under favorable conditions a cupful of milk or cream, thicken with two tea-
given quantityof land will produce many times spoonfuls of flour,and stir until it boils ; add
more food than the same quantity sown with the cold potatoes, boil up once and serve.
wheat. The best qualities of potatoes are A la Maitre d' Hotel. Cut cold potatoes "
grown in tolerably rich garden soil. Cut the into rather thick slices. Put two fuls
tablespoon-
"
seed potatoes up so as to leave an
"
eye in of butter into a stew-pan and add a tea-
each piece, and plant in the early spring,in spoonful of flour ; when the flour has boiled a
rows about three inches deep and two. feet minute or two in the butter add by degrees a
apart; heap the earth up in ridges,and when teacupful of broth or water; when this has
frost comes cover them with straw, "
or ever
when- boiled up put in the potatoes, with chopped
the tops wither they may be dug and stored parsley, salt, and pepper. Let the potatoes
in a dry cool place,but secure from frost. Of stew for five minutes, then take them from the
the many varieties, Early Rose is as yet passed,
unsur- fire,and when the boiling has subsided, add
both in its early ripening and in its the yolk of an egg beaten up with a littlelemon-
; the
prolificness Peerless is one of the best juice and a teaspoonfulof cold water ; as soon
late potatoes in cultivation : it grows to a very as the sauce has set^ dish the potatoes and
large size, is of pearly whiteness, and has a serve hot.
delicious flavor Jersey Peaeh
; Blows are ways
al- Baked Potatoes. " Wash and put them
good, but do
not yield so plentifully.Be-
sides whole and unpeeled into the oven and bake
these there are the Carter;, Kidneys from half an hour to an hour. Serve ately.
immedi-
(black and white). Mercers, Buckeyes, Prince
Alberts, Western Reds, Dikcmans, Yellow Baked Sweet Potatoes. " Bake them er
long-
Pink-Eyes, Jackson-whites, Northern-whites, than Irish potatoes. Or, boil tillabout half
Junes, Dovers, etc. done, and then transfer to the oven and bake.
The first new potatoes received in the New This is the best way of cooking old.potatoes.
York markets in theSpring are the Berimidas ; (Wew^) Potatoes. Procure them ofBoiled "
they arrive in April. About the first of June nearly equal size, and, if young, wash them
come the Charlestons ; about the 20th, the Nor- only; if older, rub off the skin with a scrub-
bing
folks,and early in July those from New Jersey brush or coarse towel. Drop into boiling
and Long Island. The old potatoes are at water and boil fifteen or twenty minutes, or till
this time scarce, poor, and not much sought tender; when dished,sprinklea little salt over
after. them, put in a lump of butter, shake up, and

The sooner potatoes are placed in a dark serve.
cool placeafter they are taken out of the ground, Boiled (Old) Potatoes. Pare or merely "
the better they will be both for keeping and wash them as preferred,and put them into a
eating; if exposed to the light and to drying sauce-pan of cold water with a teaspoonfulof
winds, they lose flavor and are otherwise salt ; boil them
jured.
in- till they are done, which can be
readilyascertained by stickinga fork into them ;
Potato-flour is in fact, dry starch powder then drain the water from them and hold the
procured from the potato, and is much used in saucepan (with the lid off)over the fire for two
French cookery in fine bread and pastry ; it is or three minutes, shaking well at the end of
also sold in the stores here, but often as arrow-
root, the time ; put the lid on loosely so as to allow
to which it is inferior. the steam to escape, and sprinkle a very little

S-weet Potatoes. " The sweet potato is a salt over the potatoes. Let them stand till
tuberous root, of quite a different species from wanted ; they may remain in this half an hour or
the common potato. It is also a lighterfood, more, but the sooner they are eaten the better.
but is sweet, wholesome, and very nutritious. Boiled (Sweet) Potatoes. " Select them as
There many are varieties, differing in size nearly the same size as possible,wash them,
shape, color and flavor ; but it is seldom that and put them into cold water without any salt ;
more than two kinds appear in our markets " boil till a fork will easilypiercethe largestone ;
the red or purple,and the white or yellow. The then take up arid lay in the oven to dry for a
former are mostly cultivated in the Southern few minutes. Remove the skins before ing
send-
States, and are esteemed for their large size, them to the table.
and sweet flavor: the latter
grown in the
are Broiled Potatoes. Parboil, slice length-
wise, "
Northern in
States, chiefly New
Jersey. Sweet and broil on both sides. Or, parboil,and
potatoes are in season from August until De- then set them
cember, whole on the gridironover a very
after which they begin to lose their slow fire,and when thoroughly done serve them
flavor,
and towards Spring become spongy, and with the skins on.
POTATOES POULTICES 415
Potatoes
Sautes." Heat some dripping or they yieldreadilyto pressure. Or, roast in the
lard frying-pan,and drop in some
in a slices,or ashes as directed for Irish potatoes. The ter
lat-
brolien pieces will do quite as well, of cold is the better
way.
boiled potatoes ; stir pretty constantly and in Scooped Potatoes. Wash and wipe some "
about ten minutes they will be browned enough ; large potatoes of a firm kind, and with a small
then drain off the superflous fat,season with scoop form as many diminutive ones as will fill
pepper and salt, and serve. (Sfi: Potato a dish ; cover them with cold water, and when
Chips, below.) they have boiled very gently for five minutes
Fried (Sweet) Potatoes. "
Parboil,skin,and pour it off,and put more cold water to them ;
cut them into thick slices ; fry until tender in after they have simmered a second time for five
butter or drippings. Cold boiled potatoes may minutes, drain the water quite away, place the
be sliced and fried in the same manner. cover of the sauce-pan so as to leave an inch or
Lyonnaise Potatoes. " Slice cold boiled more of open space for the moisture to evapor-
potatoes and fry them brown, adding pepper,
salt,a little grated onion, and parslejchopped
fine.
Mashed Potatoes. " To two pounds of hot
potatoes rubbed through the colander, add a
gillof hot milk, three ounces of butter,and salt

Potato Scoop.
to the taste ; beat it until light. Serve as a
dish or a garnish. If wished, it may be brown-

ed
in the dish in which it is to be served. ate, and let them steam by the side of the fire
Pastry of Potatoes. "
See under Pus. from four to five minutes longer. Dish them
Potato-Balls. " Mash some boiled potatoes carefully,pour white sauce over them, and
to a smooth paste with a little cream (or butter serve them in the second course. Old potatoes
and milk) and a little salt then form them into thus prepared, have often been made to
; pass
flat cakes a half-inch thick, and either bake or for new ones, at the best tables, at the season
fry them brown. in which the fresh vegetablewas dearest. The

A ornamental and excellent dish can time required to boil them will of course
very vary
be made by preparing the potato as above, with their quality.
and then forming it into balls the size of Stewed Potatoes. " Pare the potatoes,
a peach and indented like one, or into the quarter them, and soak in cold water for half
shape of a pear ; warm through and brown an hour; put into a stew-pan, with enough cold
slightlyon one side in a quick oven. The salted water to cover them, and stew until ready
pears should be served on a napkin with the to crumble pieces; then drain off half the
to
broad end downward, and a bit of stalk stuck in water, and a teacupfulof milk
add ; boil three
the other end ; or they may be served in a well minutes, stirringpretty constantly,and add a
thickened brown gravy poured around, but not tablespoonfulof butter, and a little salt and
over them. pepper ; thicken slightlywith flour,boil up
Potato-Chips. " Wash and peel some raw once, and serve hot in a covered dish.
potatoes, and slice them Tery the to thin
pota- on Stuffed Potatoes. " Bake some largemealy
cutter; put them, in a single layer,over the potatoes, without skinning them. Cut a slice
surface of deep hot lard ; turn with a skimmer, carefullyoff the top of each, and take out the
and as soon as they are a light brown place insides without breaking the skin ; mash the
them on a folded brown paper in the mouth of potato to a smooth paste, and flavor with cream
the oven ; continue in this way until all are or milk, or butter, and salt ; return this mixture
cooked. to the shells again,replacethe piece cut off the
Potato-Fritters. " Boil two large potatoes, top, and roast before the fire for a few minutes
and mash them well ; beat the yolks of four
a napkin. before serving. Serve on
eggs and the whites of three, and add them to POT-AU-FEU." The followingis M. Soyer's
the potato, with a tablespoonfulof cream, other
an- receipt for this famous French dish : Put six
of sweet of lemon-juice,pounds of beef into a
wme, a squeeze pot containing four
and a little nutmeg. Beat this half an hour; quarts of water, set it near the fire and skim ;
it will then be very light. Put a good quantity when nearly boiling add a teaspoonfuland a
of lard into a frying-pan,and drop a spoonful half of salt,half a pound of liver, two carrots,
of the batter at a' time into it; fry them, and four turnips,eight young or two old leeks, one
serve with a sauce composed of one wineglassful head of celery,two onions (one of them burnt),
of white wine, the juiceof a lemon, one spoonful
dessert- with a clove stuck in each, and a piece of pars-
nip.
of peach-leafor almond water, and Skim again, and simmer your or Jive
some white sugar warmed together. hours, adding a little cold water now and then;
Roast Boil till about
Potatoes. half done, skim off part of the fat, put slices of bread into
"
take off theskin, and roast them in the oven a soup-tureen, lay half the vegetables over
to a lightbrown. Or, put them with the peel them, and pour in half the broth ; serve the
in the ashes of wood fire. This latter is half of the
on a meat separately with the other
excellent method.
an
vegetables.
Roast (Sweet) Potatoes." Select them about POTTERY. (Sec Earthenware.)
the same size,wash, wipe dry, and roast antil POULTICES. When poulticesare ordered
41G POULTRY-KEEPING
by the it is
physician, importance with proper food and favorable
of the conditions
utmost all
that they should plied will produce a reasonable
be
properly ap- well made and
quantity of eggs.
; and
before being put on the skin they The food of chickens may consist of the
should be smeared with sweet-oil or glycerine, different kinds of grain,either broken, ground,
to prevent any particlesticking. For bread or cooked ; roots, and especially boiled pota-
toes
and linseed poultices-the "
ones most often plied
ap- are nutritious and economical; and all
"
authorityneed
no better be wanted than kinds of vegetables,such as cabbage,
green
the celebrated Dr. Abernethy. The bread-and- lettuce,chickweed, most of the grasses, clover,
"water poulticehe directs to be made as follows : etc., are eagerly eaten by them. Though not
" Put half a pint of hot water into a bowl ; add absolutelyessential to them, yet nothing con- tributes
to this as much of the crumbs of bread as the so much to their laying as unsalted
water will cover; then place a plate over the animal food. This is a natural aliment, as is
bowl and let it remain ten minutes ; stir the shown by the aviditywith which they pounce
bread about in the water, or, if necessary, on every fly,insect,
or earth-worm which comes
chop it a little with edge of the knife,

the and within their reach. It would not, of course,
draw off the water by holding the knife at the pay to supply them with valuable flesh,but the
top of the bowl, but do not press the bread, as blood and offal of the slaughter-house, refuse
is usuallydone ; then take it out lightly,
spread meat of all kinds, and especiallythe scraps or
it about one-third of an inch thick on some soft cruddings to be obtained at the melters' shops,
hnen, and lay it upon the part." Linseed-iiteal aftersoaking for a few hours in warm water,
poultices,says the same authority,should be are the most economical of foods ; mixed with
made as follows :
"
Scald your bowl by pour-
ing boiled meal, the last is extremely fattening.
a little hot water into it,then put a small Grain is better for them when cooked ; they
quantityof finely-groundlinseed-meal into the will lay more, fatten quicker, and eat less,
bowl, pour a little hot water on it,and stir it when it is fed to them in this state. All the
around brisklyuntil you good for them, includingmillet,rice,
have porated grains are
thoroughly incor-
them ; add a little more meal and a and the oleaginous seeds, as the sun-flower,
little more water, and then stir again. Do not flax, etc. It is always better to afford them a
let any lumps remain in the bowl, but stir the varietyof grains which they can procure at option,
poultice well, and do not be sparing of your and select as their appetitecraves. They
trouble. If properly made, it is so well worked are also for.d of milk, especiallywhen it has
together that you might throw it up to the ceiling, become curdled ; and indeed scarcelyanything
and it would come down again without edible escapes their notice. It is better to give
fallingto pieces; it is in fact like a pancake. them their food warm (not hot),and there should
What you do ne.xt is to take as much of it out always be a plentifulsupply before them to
of the bowl as you may require, and lay it on a prevent gorging. The accompanying cut rep-
piece of soft linen ; let it be about a quarter of

an inch thick, and so wide that it may cover
the whole of the inflamed part."

Bran Poultice. " This is often used as a
fomentation. A linen
bag should be or flannel
made of the size required,and loosely filled
with bran; then boilingwater should be poured
it till it is thoroughly moist ; ne.xt it is to be
upon
wrung out in a coarse towel, and applied as directed.
Yeast Poultice. This is made by taking "
one pound of flour, and one ounce of yeast.

boilingtogether,and spreading on linen. {See
Hot-Water Bag and Sponge Poultice.)
POTJLTRY-KEEPrWG. When properly "
managed, poultry are a source of considerable

profit, yielding,when kept in small flocks, more
Food Fountain.
for the food they consume than any other do-mestic
animals, except the hog, although their
value is not always fullyappreciated. Full directions
resents a "food fountain," which is very use-
ful.
for selectingand preparing the differ-

ent The grain is placed in the hopper, which
varieties of poultry for the table are given is closelycovered, and the grain falls into the
under the proper heads here we to bottom below. It is accessible on four sides
; propose
indicate important rules to be ob-
the more servedby spring doors, which are thrown open by
in raisingpoultry,beginning with the weight of the fowl on the connectingspring.
Chickens. These are the most
"
profitableOne is shown as opened by the fowl in step- ping
and most generallyuseful of the entire feathered up to feed. This is a protectionagainst
tribe. The hen is peculiarlyan ducing
egg-pro- dirt and vermin. Besides their food, chickens
bird ; she has the same predisposition ought to be at all times plentifullysupplied
for laying that the cow has for secretingmilk. with clean water; also with egg-shells,or
Some breeds are better layersthan others ; but pounded oyster-shells, old mortar, or slaked
POULTRY-KEEPING 417
lime. If
allowed not
to run at large,where unmistakable. The treatment is to purge gently
they help themselves, they must
can also be with castor oil,and keep in a warm place.
furnished with gravel to assist their digestion; Blindness is also a common disease of
and box bed of ashes, sand, and dust, is poultry,generally accompanying " "
a or Roup ; is
equally essential to roll in for the purpose of readilycured by droppinga very weak solution
riddingthemselves of vermin. of laudanum with water mto the eye. Finally,
The hen-house should be perfectly dry in regard to the diseases of poultryit should be
throughout,properly lighted,and capable of well understood that they arise from ill-kept
being made warm and tightin winter, while houses, and require better management either
affordingcomplete ventilation,desirable at all in regard to cleanliness, ventilation or food.
seasons. In
this arrange the nests in bo.xes on Medicines usually do no good, and often do
the sides,in such a manner as to humor the in-
stinct
much harm.
of the hen for concealment when she sorts
re- Of the many varieties of chickens the Dorking
to them. When desirable to set the hen, is esteemed one of the best, being large,well
these nests may be so placed as shut
hardy,good layersand setters, and
to out the formed and
others, yet open into another yard or beyond table ; they are both white excellent for the
the enclosure, so that they can take an occa-
sional and speckled,and generallyhave five toes. The
stroll and help themselves to food, "c. Poland, a very largebreed, from 8 to 10 pounds,
This prevents other hens laying in their nests, is both white and black, with a large tuft,gen-
erally
while setting ; and it may be easilymanaged by of white feathers,on the head ; they are
having their bo.xes placed on the wall of the of good size, and excellent layers,very large
building,
with a moveable door, made to open eggs, but are seldom inclined to set,which makes
on either side at pleasure. Hens will lay them peculiarlydesirable for such as wish eggs
equally well without a nest-egg, but when only. The Cochin China, is admired for its
broken up, they ramble form new off andnests, large size, its handsome and the
appearance,
if they are not confined.
They will lay if kept brightnessof its colors ; but more especially
from the cock. Hens disposed to set at improper for its layingqualities, and its gentledisposition.
times, should be dismissed from the The chickens are exceedingly hardy. A first-
common yard, so as to be out of reach of the class fowl should be large,square, and compact
nests, and plentifully fed tillweaned from this ; full in the chest ; deep in the keel, and
inclination. Young chickens require to be broad across the loins and hind quarters. The
kept warm and dry for a few days after hatch- ing, head is delicatelyshaped, the tail short and
and they may be fed with hard-boiled eggs, horizontal, and legs very short, yellow, and
crumbs of bread or pudding, and milk or water, heavily feathered. The Brahmetpootra is a
and allowed to scratch in the gravel in front of remarkably useful and hardy fowl, layinglarge
the hen, which should be confined in a coop for
eggs, foragingwell when at liberty, and good
the first three or four weeks. setters and mothers. The chickens fledge
The diseases of chickens are not numerous early,grow fast,and are very hardy. These
nor complicated,and may be avoided by proper birds when full-grownweigh from ten to twelve
treatment and food, and by being kept from pounds each. The chief objection is their
wet grass or damp ground, such as are indicated tendency to roam, as they are not satisfied unless
in the foregoing observations. Gapes or they have some acres of land to wander over;
fip is generallycaused by drinking unwholesome but when thus gratified they will find food for
or dirtywater. A feather dipped in coal themselves, and live on much less than the
oil or a mild solution of carbolic acid, thrust Cochins, which, though great eaters, must have
down the throat, twisted and withdrawn, is a all their food provided for them. The nique
Domi-
good remedy. Or compel the Ijirdto swallow is a speckled fowl,of barely medium
a large lump of fresh butter mixed with size,compact, good layers,and valuable for the
Scotch snuff. After an attack, feed for a few table. The Ban/am is but little larger than a
days with lightfood, such as soaked bran and pigeon, and is usuallypure white, but sometimes
cabbage, or lettuce chopped fine. speckled ; it is very domestic, and a

Roup, which is the most fatal of fowl diseases,pleasantlittle bird around the premises, and is
springs from dirty, badly kept chicken- not unprofitable. It is generally feathered to
houses, and generally attacks ill-conditioned the toes, but may be bred with clean legs.
fowls. It resembles glanders in the horse,is Should not weigh over one pound. The Game
very contagious,attackingall barndoor fowls ; y"ic/isof medium weight,and yieldsgood flesh,
with geese and ducks is called
"
Gargle." The but is a poor layer, very quarrelsome (altogether
best cure is prevention, keep the fowls in better the best fowl to keep for market),
order ; medicines are generallyuseless, the best and undesirable to have where there are other
is salt and water as an emetic. fowls. Besides these there fanciful
are many
Flux, in fowls
generally,takes the form of varieties, as the Creeper,with excessivelyshort
dysentery, and is best treated by feedingwith legs; the Rumpless, without a tail ; the Friz- zled,
rice or unground wheat. with irregular feathers turned toward the
Megrim, a very common disease of poul-
try, head ; the Silky or Merino fowl, with brown
brought on by intestinal troubles, may ije or buff down instead of feathers ; tlie A'egro,
"
recognized by dizziness, turning round, the with black crest, wattles, legs, and feathers;
chicken falling on its back and kicking, is quite several varieties of the Top-knot,and others.
"
27
POULTRY-KEEPING POWER OF ATTORNEY 419
cribed ; but for economical purposes, any of the may be allowed to remain twenty-fourhours
common sorts -will be found to answer better without food, but should then be fed with hard-
than the fancy pigeons. boiled eggs, cut fine, or with crumbs of wheat
Turkey. "
is anative
Tlie turlcey of America, bread. Boiled milk, curds, and buttermilk ford
af-
and is found wild at tlie present day nearly all an excellent food. As they get stronger,
over the temperate parts of the continent, barley meal is suitable,but Indian meal,
rat or
where it is irregularly migratoryand gregarious, uncooked, is hurtful to them while quiteyoung.

and forms a most valuable article of food. They are very tender, and will bear neither
The domesticated turkey is very hardy, and cold nor wet; and it is of course necessary to
braves our winters with impunity, preferring confine the old one for the first few weeks.
even the imperfect shelter of any convenient POWER OF ATTORNEY.-Â power of
tree, to any indoor lodgings. Eut in severe attorney, or letter of attorney, as it is sometimes
frost they are not to be left out with impunity, called,is an instrument 'n writing, under
as their legs and feet are liable to become seal, whereby one person authorizes another,
frost-bitten ; they should therefore be pelled
com- called the attorney, to do some act in his stead.
to enter some outhouse at such times. It may be in the followingform :
and will not
Turkeys are very fond of roaming, Know all IVIen by these Presents: "
long thrive without being allowed to wander That I, John Doe, of the City, County and
over farm-land, where they pick and greedily State of New York, have made, constituted and
devour insects of all kinds, as well as the tender appointed,and by these Presents do make, constitute
heads of turnips,etc. The flesh of the and appoint Richard Roe, of said New
turkey,both wild and domesticated, is exceedingly York, my true and lawful attorney for me, and
delicate and palatable; and though the in my name, place and stead, to (licreinsert a
former does not possess the high game-flavor particulardescription of the business which the
of the smaller wild-fowl,it exceeds them in di-
gestibility
attorney is to transact), giving and granting
and healthfulness. The turkey is unto my said attorney full power and authority
useful chieflyfor its flesh,as they seldom lay to do and to perform all and every act and
more than a nestful of eggs in one season, thing whatsoever, requisiteand necessary to
when they brood on these and bring up their be done in and about the premises, as fully
young. If full-fed,however, and their first to all intents and purposes, as 1 might or
eggs are withdrawn from them, they frequentlycould do if personallypresent, with full power
lay a second time. of substitution and revocation, hereby ratify- ing
In choosing turkeys for breeding,the cock and confirming all that my said attorney or
should be selected with a broad breast, clean his substitute shall lawfullydo or cause to be
legs,wingsand tail ample and well-proportioned, done by virtue hereof. In witness whereof, I
eyes bright,and the carniculated skin of the have hereunto set my hand and seal the first
head and neck should be fullydeveloped and day of May, in the year one thousand, eight
changeable in color. The young cock is suffi-
ciently hundred and seventy six.
mature for breeding purposes at a year Sealed and delivered in presence of
old ; but he does not arrive at perfection till Andrew Harking,
three years old,and lasts tillhe is double that age. Richard Wright.
The hens should be plump, lively, with plumage
similar to that of the cock with which they are John Doe. ; l. s. :
to be mated, so as to any mixing of colors.
avoid
One vigorous cock will suffice for a flock of ten The attorney may be authorized to transact
or twelve hens. The laying generally com-
mences all the business of his
principal,in which case
in March, and is indicated by the hen he has a general authority; or to do some ticular
par-
assuming a degree of importance and restless-
ness act in behalf of his principal, as to sell
which is new to her. She should now be stock, in which case he has only a special authority.
closelywatched, otherwise she is very likelyto Important legalconsequences depend

"
steal her nest," as the act of layingin an out- this distinction.
upon
of-the-wayplace is called. To avoid will bind the princi-
this, a pal,
The act of the attorney
nest of straw, lined with dry leaves, should be provided it is within the scope of the
made in some quiet out-house, and the hen authorityconferred upon him ; and if the at-
torney
confined there every morning until she has deposited in such case names his principalupon
her first egg. The turkey is a good enteringinto contracts with third persons, he
sitter,and will sometimes lay one or two eggs will not be personally bound thereby. But if
after she has begun to sit ; these should be re- to act for another without
moved, an assume attorney
they will not
as hatch at the righttime. authority,or if he exceeds the authority con-
ferred
Scarcely anything will induce her to leave her upon him, he is personallyliable to the
nest, and she must have person
food and dealing,although he
water placed with whom he is
within her reach. From the 26th to the 31st may have been innocentlymistaken as to the
day the hatch takes place, and the chicks extent of the authoritydelegated.
should be carefullyremoved, by a person to It is the duty of the attorney to observe the
whom the old bird is accustomed, as fast as strictest good faith in his dealings for and in
they are hatched, and kept in a warm basket behalf of his principal. To observe faithfully
tillall have made their appearance. The young the instructions received ; to render just and
420 PRAIRIE CHICKEN PRESERVES
true accounts ; not to mix the property of his range what is called a low fire will answer, and
principalwitli his notifyhis principal in other cases
own ; to some contrivance (as a trivet)
of acts clone in his employment, and he is not which will lift the bottom of the preserving-
allowed to retain for his own use any profithe kettle an inch or two from the coals should be
may have made in tlie course of the business used.
upon which he may have been employed. 3. Use granulatedsugar for nice preserves i
Any one personallycompetent to do an act brown or moist sugar will affect both the color
may authorize an attorney to do the act in his and the flavor.
behalf. Persons under twenty-one the sugar is added to them
years stir theof 4. After
age, and married women, as a rule,are ble
incapa- preserves gently at first,and more quickly
of appointing an attorney ; but they may toward the end, without quitting them until
act as attorneys for others. they are done ; this precaution will prevent
An ordinary power of attorney may be voked
re- the chance of their being spoiled through
at any time by the principal,and his burning.
death always operates as a revocation. If, 5. All preserves should be cleansed
carefully
however, it be coupled with an interest in the from the scum as it rises.
attorney, as if he be authorized to transfer 6. Fruit which is to be preserved in syrup
stockstanding in the name of the principalas must first be blanched or boiled gently,until it
securityfor a debt due him from the principal,is sufficiently softened to absorb the sugar;
it is irrevocable. and thin syrup
a poured on it at first,
must be
PRAIRIE CHICKEN." Called also heath- or it will shrivel instead of remaining plump,
hen 2:adipinnated grouse. Somewhat similar to and becoming clear. Thus, if its weight of
the partridge (ruffledgrouse), sugar is to be allowed, and boiled to a syrup
but is more regularlymarked, with a pint of water to the pound, only half the
or barred, on the breast. weight must be taken at and this
first, must not
The tail-feathers are like, be
fan- boiled with the water more than fifteen or
but quite short and twenty minutes at the commencement of the

thick ; and the neck has on process part of the remaining sugar
; a must
each side feathery mane be a added every time the syrup is reboiled, un-
less
hanging down. They are it should be otherwise directed in the re-

ceipt.
in season with the partridge

(which see), and prepared 7. Never use tin, iron, or pewter spoons, or
in the same way. skimmers,
they will convert for preserves, as
PRAWNS." Also called bigshrimps,though the color of red fruit into a dingy purple,and
quite differentlyformed, having a relativelyimpart,besides,a very unpleasant flavor.
largerhead and eyes, with a saw-like beak or 8. Let fruit for preserving be gathered
crest which bends upwards ; also a sharp back always in perfectlydry weather, and be free
(especiallynear the tail), flat-sided,and the both from the morning and evening dew, and as
claws quite small. In season from April to much so as possiblefrom dust.
November. Most of them are brought from 9. Put up preserves in small jars in prefer-
ence
the south already cooked, and sold by the to large,apd when made keep them in a
measure. Prepare, cook, and serve like dark, cool closet,which is perfectly dry.
shrimps. Apples. Select tart and well-flavored ples
ap- "
PRESERVES." By far the best utensil for ; pee! and remove the cores without dividing
preservingpurposes is the porcelain-lined ket- them, and then parboil the apples. Make a
syrup by adding to the apple-waterthree-quarters

of a pound of sugar to every pound of
apples; boil some lemon-peel and juicein the
syrup. Put the apples into a preserving-kettle,
pour the boilingsyrup over them, and letthem
simmer (not boil,as that breaks the fruit) till
they are tender ; turn them gentlywhile cooking.
Put them into jars,and cover with the
boilingsyrup.
Copper Preserving Pan. Apricots. Choose the fruit carefully, large "
and sound, and push out the stones at the stalk

tie ; but the common bell-metal will answer if end with a piece of wood ; take equal weights
it is kept scrupziloiisly clean, and scoured with of fruit and sugar, half of the latter in powder
hot vinegar each time it is used. The ing
follow- to be strewn over the apricots and let remain
general directions for making preserves twenty-four hours. Boil them gently a few
apply also to jams, jellies and marmalades : minutes, and when cold, repeat the boilingat
1. Let everything used for the purpose be intervals of four or five hours, till the fruit becomes
delicatelyclean ; cans and bottles especially clear and bright. Then take the apricots
so. out, and having made a thick, clear syrup, boil
It is best not to place a preserving-kettle them in it five minutes ; put them in jars, pour
2.
Jiat on the fire,as this renders the preserves on the syrup, and tie over.
[iable to burn to it. In the ordinarykitchen- If desired,instead of putting them in jars,
PRESERVES 421
the apricotsmay placed on wire drainers and

be for ten minutes, then pour into glass cans
put into slow to dry ; when
mer
a they cease
oven to and instantly.
cover
stick to the fingersif touched, they may be put Figs. Take ripe figs,
" with the stems on, and
away in boxes, with white paper between eacli let them stand over night in cold water; then
layer. simmer in water enough to cover them, until
Barberries. " Pick the largest bunches of tender, and spread out upon a sieve to cool.
barberries, and put them with wa(er to make Allow a pound of sugar and a tcacupfulof cold
the syrup into a pan, and boil them until tender ; water for each pound of the fruit ; boil them
then strain them through a sieve, and to each togetheruntil the scum stops rising;then put
pint of liquor add one pound and a half of in the figs,
and simmer ten minutes. Remove
; boil and skim, and to
lo.af-sugar each pintof the from the fire,lift the figsout with a skimmer
syrup put half a pound of the fruit in bunches, and spread them on dishes to cool ; add to the
and boil them gently till bright. When cold syrup the peel of one lemon and the juiceof
put them in jars,pour the syrup over them, and two, and a little ginger (for three pounds of
tie down. fruit)and boil it thick ; put in the figs
Cherries. "
Use French short-stemmed, or again, and boil fifteen minutes ; fill the jars
Morellas ; stone them and to every pound of nearlyfull,pour in the syrup, and when cold
fruit allow a pound of granulatedsugar. Heat tie up.
the cherries slowlyand stew them half an hour Ginger. " Pare green ginger, and throw it
in their own juice,then add the sugar and stew into cold water, to keep its color; boil it tender
gently until clear, pour them boilinghot into in three at each change putting the
waters,
cans taken from hot water and screw down the ginger into cold water. For each pound of
covers. ginger allow one pound of refined sugar ; when
Crab-apples. " To seven pounds of fruit al-
low cold,drain the ginger,put it into the pan with
seven pounds of granulated sugar and one enough of the syrup to cover it,and let it stand
quart of hot water. Put the sugar and water in for two days ; then pour the syrup to the remainder
the preserving kettle boiling and of the sugar, and boil it for .some
leave it over time ;
water to dissolve while the fruit is being pre- when cold, pour it upon the ginger again,and
pared.
Rub the crab-applesclean,prick them set it by for three days ; then boil the syrup
well with a coarse needle, nip off the remains again, and pour it hot over the ginger. Pro-
ceed
of the flower, but do not disturb the stem thus till you find the ginger rich and
;
place the syrup where it will boil,skim it well, tender, and the syrup highly flavored. If you
then add the fruit and boil gently until it is so at first pour on the syrup hot, or if it be too
tender that a straw will reach the core. Put it, rich, the ginger will shrink and not take the
boilinghot, in cans taken from hot water and sugar.
screw down the covers at once. A can need Preseved ginger is now imported, in large
not be heated if a silver fork is first placed in quantities, from China and the West Indies;
it and allowed to remain until the can is filled ; the best is that sold in small bottles. The
it must be immediately withdrawn, a spoonful cheaper sorts, in jars, with covers, are less
of the boilingsyrup added and the cover at delicate.
once made fast. Gooseberries. " Take full-grown,unripe fruit.
Cucumbers. Pare Follow the
rule for damsons.
"
twenty large and green

cucumbers, cut them into pieces,taking out the Green-gages.Î. Prick them all over with a
soft part, and put them into a jar,with salt and pin, then put them in scaldingwater, let them
water, and set them in a warm place,to become simmer a few minutes, and strain them : take
yellow. Then them, wash and set them, ed
cover-
their weight in
sugar, put it into a preserving-
with cabbage-leaves,in
a of water, on kettle w'ith a quarter of its bulk of water, let it
pan
the fire ;
the pan, to keep in the steam,
cover boil well, and skim
very clear ; put in the plums,
and simmer them tillof a fine green color. If let them boil up once, take them off,and set
requisite, change the water and leaves,and simmer them aside till next day; then take them out
them again. Then take them out, and one by one from the syrup, boil it, and skim
put them into a sieve to cool,and put them into again ; put in the plums and let them boil very
cold water two days, changingthe water four gently for twenty minutes ; take them off as be-
fore,
times. Make a syrup of four pounds of loaf- and let them stand tillcold ; then put them
sugar and one quart of water, boiling
and skim-
ming into jarsand tie up close.
it well ; add the rinds of four lemons n. Gather the largest gages, free from
pared
thin, with three ounces sliced ginger,and boil specks,and just before ripe. Lay in the pan
all together ten minutes. Remove from the vine-leaves, and then the fruit in layers,with
fire,and when cool, put in the cucumbers, and leaves between, and covering them, fill up
them
JDoil until they clear. Then it to hot moderate
are put them with water, and set get on a
in glassesor pots, strain the syrup over them, fire ; skim them put the fruit in a sieve to
and
when cool ; and tie over. and put them again into
cool ; then peel them
Damsons. " Pick over the plums carefully.,
the water, with fresh leaves, and boil them
but leave the stems on ; allow a pound of sugar' three minutes, keeping in the steam; set
to a pound of fruit ; put the plums in the pre-
servingthem at a moderate dis'tance from the fire,six
kettle ; heat slowly;stew until the skins or seven hours, until they become green ; then
are tender ; add the sugar, let the whole sim- put them in a sieve to drain, and boil them up
422 PRESERVES
in a clear syrup once a day for three successive Preserve lemon-peel in the same ing
allow-
way,
the gages out, put them in pound and quarter of sugar
days. Take glasses a a to a pound
or jars,pour over them the syrup when nearly of fruit.
cold ; and tie down. Peaches. " I. Pare carefully large white
Groseilles. " Cut the stalks and tops from a Clingstones and remove the stones; boil till
gallon or more of ripe gooseberries,put them tender in a thin syrup made of one-third of a
into a large preserving-kettle, and boil them for pound of sugar to a pound of fruit put them in
;
ten minutes in enough water to cover them, a bowl, pour the syrup over them, and let them
stirring often with a wooden spoon ; then pass stand two days in a cool, dry place; then make
both the juiceand pulp through a fine sieve, and a rich syrup, allowingthree-quarters of a pound
to every three pounds weight of these add half of sugar to a pound of the fruit; drain the
a pint of raspberry juice,and boil the whole peaches from the first syrup, put them into the
brisklyfor three-quarters of an hour; draw the rich syrup, and boil them until they are clear.
kettle aside, and stir in two pounds of sugar; Fill the jars about three-quartersfull of the
when it has dissolved, renew the boiling for peacliesand fillup with the syrup.
fifteen minutes longer. 11. Select the largestand freshest fruit ; not
Melon (Citron). Remove the soft pulp ; cut
"
too ripe ; rub off the down with a piece of old
according to fancy ; pare smoothly and boil linen, and divide the skin at the seam with a
until tender, with an ounce of alum to four penknife. Put them into a jarof French brandy
quarts of water. Allow a pound of sugar and and tie them down for eight or nine days, then
two fresh lemons to every pound of melon. Cut take out the fruit and boil it in a fine clear syrup
the lemon rind in thin strips or in leaves and until very bright,when put it into glasses,pour
boil until tender. Make the syrup, allowing the syrup over it,and cover closely.
half a pint of water and the juiceof the lemons Pears. Allow three-quarters of a pound of "
to a pound of sugar. When boilingand well sugar to a pound of firm,ripefruit ; lialve it and
skimmed add the melon and the rind of the avoid the stem, core, pare and boil in clear water
lemon ; cook until clear. boiling-hot into until tender; drop the fruit into a rich boiling
Put it
air-tight cans. {St'cWater-melon.) syrup made with the sugar and a little of the
Mixed. I. Take
" two pounds of clear red water in which the pears were boiled; when
gooseberry juiceand boil it for three-quarters of clear,put the fruit in glass cans, leaving them
an hour; add one pound of very ripegreen-gages, in boilingwater while the syrup boils,until thick-ened
weighed after they have been pared and stoned ; ;
then fillthe cans and cover at once.
then stir to them a pound and a half of sugar, Pine-apples. I. Select those that are ripe "
and boil again for twenty minutes. If the and perfectlyfresh ; pare and cut, shred from
quantity be much increased, the time of boiling the core with a silver fork, in large or small
must be so likewise ; this had better be pieces to suit the taste ; allow a pound of granulated
done before the sugar is added. sugar to every pound of
fruit ; heat the
II. Take raspberries,red currants, and white pine-appleslowly and let it stew in its own juice
currants, in any proportion that may be con-
venient, until perfectlytender ; add the sugar and let it
or gooseberries and black currants in simmer five minutes ; put the fruit in glass cans,
equal quantities; heat them togethercarefully,and leave them in boilingwater while the syrup
and stew them slowly for twenty minutes or is thickened by rapid boiling ; drain the thin
half an hour, according to their weight ; then syrup from the cans, fill them with the thick
for each pound of fruit add three quarters of a boilingsyrup, and close at once.
pound of common moist
sugar, dried and heated n. After paring off all the rind, grate the
before the fire ; boil five minutes longer, and pine-apples; allow a pound of sugar to a pound
llien put in jars. of the pulp ; and boil together gently for half
Oranges. " Put the oranges into water and an hour. This is excellent.
boil till a straw will penetrate the rind,easily; Pine-apples fresh for Christmas. "
Select
allow three-quartersof a pound of sugar and large, fresh and ripe pine-apples,pare them
not quite half a pint of water for each pound of carefully,
removing every eye ; shred from
fruit, and make a syrup of them ; take the the core with a silver fork; allow a pound
oranges from the water in which they were and a quarter of granulated sugar to every
boiled, pour the hot over them, and let pound of fruit ; put them in layers in a large
syrup
them stand in it till ne.xt day ; then boil them occasionally
bowl, stirring to dissolve the sugar;
in the syrup tillit is thick and clear ; put them then put it inglass cans, and screw down the
in jars,and strain the syrup over them. covers as tightlyas possible.
Orange-peel. " Allow a pound of sugar for a Plums (Egg). Pour boilingwater
"
on them,
pound of fruit ; peel the oranges carefully, and let them stand five minutes, and then peel
cut
water
the
peel into narrow
tender, changing the water
each
strain
time
the
squeeze
;
juice,and
strips;
twice, adding hot make
the oranges
add
ly,
thorough-
it to the sugar,
boil
a syrup
it till them
with a
quite half a pint of water

pound of sugar
so
to a pound of fruit ;
boil the plums in it till clear and tender, then

carefullyas not to break the fruit ;
and not
I
which put on to boil ; when it is heated to remove them and lay them on a dish to cool ;
the boiling-point,
put in the peel and boil when cool put them in jars,pour the hot syrup
twenty minutes ; put into jars and pour the over them, and
tie up closely.
over it. Plums, (Purple). Make a rich syrup, allow-
syrup "
PRESERVES PRIMROSE 423
ing a pound of sugar

and not quite half a pint three-quarters full ; boil the syrup five minutes
of water to pound of tlie plums ; boil the longer,
a pour it scalding hot on the fruit, and
plums in it slowlyuntil the skins begin to crack ; seal up at once.

put them into jars, and pour the syrup over Tomatoes (Green). Take three pounds of "
them. In three days boil a second time gently, small green tomatoes, and pour enough cold
and then tie them water on them to cover them ; add the juiceand
up.
rind of two
rected
di- lemons (pare the rind thin so as to
Plums {IV/iileor Green). Preserve as "
for egg plums. Or they can be preserv- get none of the white part),a few peach leaves,
ed
with the skins on by prickingthem. and half an ounce of powdered ginger (tied up
Prunes. Pour
"
enough boilingwater on them in bags). Boil the whole together gently for
to cover them, add a lemon cut in small pieces, }( of an hour, strain the liquor, and put to it a
and set tliem where they will keep hot ; when pound and a half of white sugar to a pound of
swelled out to nearly the originalsize,put to the tomatoes four and a half pounds in all ; "
each pound of the prunes half a pound of put in the tomatoes and boil gently tillthe syrup
brown sugar, and a stick of cinnamon, or a tea- appears to have penetrated them. In the
spoonful of ground cloves ; if there is not course of a week turn the syrup from them,
enough water to cover the prunes, etc., add heat it scaldinghot, and turn it on the tomatoes.
more, and stew them in the syrup a quarter of Tomatoes preserved in this manner resemble
an hour. a wine-
taken from the fire,
Add, when West India sweetmeats.
glassfulof every three pounds of the
wine to Tomatoes (I^tpe). Procure three pounds "
prunes, and put them into jars. of round yellow tomatoes, and peel them : add
Quinces. I. Peel them, carefully taking three pounds of sugar, and let them
"
stand to-
gether
out the parts that are knotty and defective; cut till next day : then drain off the syrup,
them into into round slices boil it till the to rise, put in the
quarters, or ; put scum ceases
them into preserving-pan,

a and cover them tomatoes and boil them slowly twenty minutes ;
with the paringsand a littlewater; cover them, take them out with a perforated skimmer, and
and boil them tilltender. Take out the
quinces lay them on a dish; boil the syrup until it thick-
ens,
and liquorthrough a
strain the bag. To every adding at the same minute the juiceof a
pint of liquorallow a pound of loaf sugar; boil largelemon ; put the tomatoes into jars,and
the juiceand sugar together, about ten minutes, pour the hot syrup over them. Cover at once.
skimming it well; then put in the quinces,and "Watermelon rind. " This as usually served,
pre-
boil them gently twenty minutes. When the is not only very troublesome to make,
sugar seems to have completely penetrated but is insipid to the taste, and far from some
whole-
them, take them out, put them into jars,pour ; but the followingreceipt can be mended
recom-
the boilingsyrup over them and cover ately.

immedi- :
" Take the rind of a melon not quite
ripe,and cut it into moderate-sized pieces; pare
II. {Whole.) Wash the quinces and
"
steam off the outside "skin," put it into a pan and
them they can be pierced to the core
until with cover it with salt water for three days,changing
a straw cold, core
; whenand pare them as the water day; then put it into clean
every
smoothly possible. To every pound of fruit water
as for three days, changing the water twice.
allow a pound of granulatedsugar, made into a Then make a thin syrup (a pound of sugar to a
syrup with half a pintof boiling'water : boil and pint of water), and boil the melon in it fifteen
skim the syrup, lay the fruit in it,cover the ket-
tle minutes a day for three days. Next, make a
and boil for ten minutes ; remove the cover rich syrup (a pound of sugar to not quite half
and if the fruit is not clear leave it to simmer a pint of water), add the juice and rinds (the
uncovered until it becomes so. Put it hot in latter cut into narrow stripsand boiled tender)
jarsand cover immediately with bladder. It is of one or more lemons according to the quanti-
ty
a great inconvenience that none of the glass of melon, and enough of the best white gin-
ger
fruit made largeenough admit
cans are to whole to make the syrup strong of it ; boil this till
quinces,largepears or peaches. Paper dipped the syrup begins to thicken, and when cold,
in the white of egg makes an air-tight
covering, pour it on the melon. This will keep a long time
but it is very frail. and be better the second than the first.
year
Strawberries. " Take equal weights of the PRIMROSE. "
An early flowering plant,
fruit and loaf-sugar ; lay the strawberries in a closelyallied to the Cowslip. There are many
largedish, and sprinklehalf the sugar, in fine varieties,as the white, the red, the yellow-flowered,
powder, over ; shake the dish, that the sugar etc. The Evening Primrose, which is
may touch the under side of the fruit. Next the favorite,has odorous yellow flowers,which
day make a thin syrup of the remainder of open in the evening; it grows wild in many
the sugar, using instead of water, one pint of parts of the United States, and all the species
red currant-juice pound of strawber-
ries very easilycultivated,all that is required
to every are
; in this simmer them until sufficiently lied.

jel- being to sow the seeds in any good garden soil
earlyin the spring.
Or, put the fruit and sugar together into a The Chinese Primrose, of which there are
preservingkettle ; set it over a slow fire until singleand double varieties, with white, red,
the sugar melts, and then boil slowly until rich striped,and mottled flowers, is an
rosy, lilac,
and clear ; take out the fruit with a perforated excellent plant for house culture. Sow the
skimmer and put it into jars,filling them about seed in July in a soil composed of one part
424 PRINCESSE DRESS
peat, and one part sure sand.

that the into two pieces,cutting away
Be a space- equiva-
lent
pots well drained, and
keep the plants to what in the plain waist is taken up for
are never
very wet. By January the plants will bloom, darts,and the same rule that determines the
but they must not be allowed to over-bloom, as height of darts for persons of stouter figure
they are apt to do. After their bloomingperiod than the average, decides here whether the
is over, and when the weather has become quite curved line shall meet the vertical midway of
warm, set them out of doors, but do not allow the latter, or a littlelower than that. The por-
them to bloom in the summer. Let them grow
tillautumn, then repot in soil made as before ;
and by Christmas they will begin bloom,
to fording
af-
a succession of flowers till spring.
PRINCESSE DRESS. " This garment,
called also the Empire, and the Duchesse dress,
is made with waist and skirt of onepiece,and
resembles the pattern of the basque, with this
difference only,that the fronts are cut in three
pieces each, and each part cut entirely
separate.
Having taken a length of paper sufficient to
extend from the neck to the bottom of the skirt,
the length to the waist is indicated by drawing
a horizontal line, and the rest of the paper
folded under. We then design the outlines of
a plainwaist (.SV?"? Waist). Next, takinga sixth
of the waist measure (VI.)* we lay it along the
waist line beginningat the seam under the arm,
and mark the other end. Then take half of
this,or ^ of the entire waist measure and lay
it upon the waist line,beginning at the front,
and mark
draw
shoulder
waist
the
a
the point where
vertical line from
seam
waist line, a
it ends. We
the middle
to the point first marked
line ; and from
then
of the
the point last marked

on
curving line, similar to

the
on
the
i
front outline of a dart, to meet the vertical line
about midway of its height. We then cut, fol-
lowing
these lines,and thus divide the front
Fig. 2.
tion of the waist towards the arm is now cu
into two, as shown in Fig. i, for the purpose

of obtaining sufficient fullness in the sWrt.
"See Cutting Fitting,

and F!g. 3.
PRINCESSE DRESS PROMISSORY NOTE 425
Upon the paper, when unfolded,we are able fullness can be obtained
which maybe laid over
only to draw the first part, i, of the garment in a large,double
plait,also a very graceful
in full. The pattern requires to be pieced at effect ; and for the Watteau plait, sometimes so
the dotted line a a, for the second and third much in favor,it is only
necessary to widen the
part. That the size and shape of these two back from the neck and lay the material over
parts may be perfectlyclear we give the pattern in a largefold.

of each in full after beingpieced. Figs. 2, 3. In cuttingthe dress we allow a liningonly
In cutting the back, we proceed as for a for the waist and a few inches below. The
basque ; frequently, however, we cut the middle various parts are put together in the same way
of the back in two piecesas shown in figure4, as those composing the basque (see Walst),
so that the skirt can be cut with a bias seam in the and in the order represented in Fig. 5.
This pattern may be used for a dressing-
gown or wrapper : in which case it requiresto
be made looser in the waist, all the other ures
meas-
remaining the same.
PRIVET." The Privet or Prim is one of the

most desirable of the garden-shrubs ; its foliage
is attractive,and its small clusters of white
flowers add much
beauty. It will thrive
to its
in any good garden-soil,and when once planted
requiresbut little attention, blooming for years
in the same spot. Its foliageand flowers,how-
ever,
will be more luxuriant if it is treated to a
few shovelfuls of compost yearly. If this post
com-
be given in the autumn it acts as a tion

protec-
from the frost, and can be dug in around
the roots early in the spring. It is better to
plantshrubs in the autumn rather than in the
spring; but if planted in the spring mulch some

stable-litter around the roots or a few inches of
hay. This will keep them from drying up dur-
ing
the heat of summer.
PROMISSORY NOTE. " A promissory

note is defined to be
promise, by one a written
to another, for the
person payment of money at
a specifiedtime, absolutelyand at all events.
The following
is a common form :
"
$525 ^5_o. ne;v York, May i, 1876.
"
Sixty days after date, for value received, I
"
promise to pay John Doe, or order, five
Fig. ". "
hundred and twenty-five -f^^ dollars,at
"
the National Park Bank.
middle, which gives it a more graceful sweep.
"Richard Roe."
By widening the pieceadded at thewaist,extra
The person making the note is called the
maker, and the one to whom, or to whose
order it is payable, is called the payee.
It is
customary to insert the words "value
received," although it is unnecessary.
Business men usually make their notes
payable at some specifiedplace,as at the bank
where they transact their business,or at their
store or warehouse.
A promise to pay payee to the
or order, as in
the above form, or the payee or bearer, ren-
to ders
a note negotiable.Where payable to order,

as in the above
form, it is transferred by en-
dorsement
(thewritinghis name upon the back

by the payee) and delivery where payable to "
bearer,by deliveryonly. Where a note is

able
pay-
to order, and the payee endorses it by sim-
ply
writinghis name upon the back of it,it is
called a blank endorsement, and the note there-
by
becomes payable to bearer, and may be
afterwards transferred by deliveryonly. But
fig- 5 instead of writingonly his name the back
upon
PUDDINGS 427
This is one of the most virulent poisons the boiler or stew-pan to permit the escape of
known, an almost inappreciablequantitylaid on the steam from witliin.
the tongue beins; sufficient to produce death; Plum-puddings which it is customary to boil
but, like most poisons, when employed in very in moulds, are both lighterand less dry when
minute quantities,it is a useful medicine. closely tied in stout cloths well buttered and
Greatly diluted prussic acid reduces sensibilityfloured,especiallywhen they are made in part
of the skin, so if there is much pain or ing
itch- with bread ; but when this is done care should
in the part such an applicationoften does be taken not to allow them to burn to the bot-
tom
good. In skin diseases, when there is much of the
pan in which they are cooked ; and
and
itching, the skin is not broken, there can it is good plan to lay a plateor dish under
a
be no better application
than a very weak tion
solu- them, by way of precaution against this mis-
chance
of prussic acid ; for this purpose add half ; it will not then so much matter whether
a dram
(fluid)to six they be kept floating
ounces water. Moderate
or not.
doses allay irritability of the stomach, and A very littlesalt improves all sweet puddings,
are frequentlyused in all painfulaffections of by takingoff the insipidity, and bringingout the
that organ, in ulcers, cancers, and especially full flavor of the other ingredients,but its
in neuralgia. It is also used with advantage presence should not be in the slightest degree
in certain chest affections, in whooping-cough, perceptible. When brandy, wine, or lemon-
and in functional or other diseases of the juiceis added to them it should be stirred in
heart. It should wt-ivr be used, however, e.\- briskly,and by degrees, quite at last,as it
cept under medical advice, and then with very would be likelyotherwise to curdle the milk or
great caution. eggs-
PUDDINGS." ingredientsfor pud-
All thedings Many persons prefertheir puddmgs steamed ;
should be fresh and of good quality; the but when this is not done, they should be
slightestdegree of mustiness or taint in any dropped into plenty of boiling water, and be
one of the articles of which they are composed kept well covered with it until they are ready
will spoilall that are combined with it. The to serve ; and the boiling should never be al-
lowed
perfect sweetness of suet and milk should be to cease for an instant,for they soon come
be-
especially attended to before they are mixed in heavy if it be interrupted.
a pudding, as nothing is more offensive than Pudding and dumpling cloths should not only
the first when it is over-kept,nor worse in its be laid into plenty of water as soon as they are
effect than the curdling of the milk, which is taken off,and well washed afterwards, but it is
the certain result of its being in the slightestessential to their perfect sweetness that they
degree sour. should be well and quicklydried (in the open
Currants should be cleaned, and raisins stoned air if possible), then folded and kept in a clean
with exceeding care ; almonds and spicesvery drawer.
finelypounded, and the rinds of oranges or When a baked pudding is sufficiently browned
lemons rasped or grated lightlyoff (the white on the surface (thatis,of a fine amber-color all
part of the skin having no flavor), when they over) before it is baked through,a sheet of
are used for this, or for other class of
any
dishes ; if pared, they should be cut as thin as
possible.
Batter is much
lighterwhen boiled in a cloth,
and allowed full room to swell, than when fined
con-
in a mould ; it should be well beaten the in-
stant
before it is poured into the cloth and put to
in-
the water immediatelyafter it is securelytied.
The cloth should be moist and thicklyfloured,
and the pudding should be sent to table as ex-
Baked Pudding Mould.
writing-paper
should be laid over it,but not fore
be-
it is set. When quite firm in the centre
it is done.
All puddings which are solid enough to low
al-
of it should be turned on to a hot dish from
the one in which they are baked, and strewed
with sifted sugar before being served.
Pudding Mould.
Minute directions for the preparation and
management of each particularpudding will
peditiously
as possibleafter it is
done, as it will be found in the recipe for it.
quickly become heavy. This appliesequallyto To Mix Batter for Puddings. " Put the
all puddings made with paste, which are dered
ren- flour and salt into together;
a bowl and stir them
uneatable by any delay in serving them whip the eggs thoroughly,strain them through
after they are ready ; they should be opened a a fine hair sieve, and add them very gradually
littleat the top as soon as they are taken from to the flour ; beat it well and with
lightly the
428 PUDDINGS
back of a wooden spoon, and after the eggs are ful of powdered sugar and half a teacupfulof
mixed well, thin the batter with milk to the butter to a light
cream ; add an egg, well beaten,
consistence. The whites of the eggs the juiceand half the rind (grated)of a lemon,
proper
beaten separatelyto a solid froth, and stirred and a teaspoonfulof nutmeg, or nutmeg and
gently into the mixture the instant before it is mace mixed ; beat hard for several minutes,
tied up for boiling,or put into the baking-oven, and add
(aspoonfulat a time)three tablespoon-
fuls
will render it remarkably light. When fruit is of boilingwater. Put the bowl into a sauce-
pan
added to the batter, it must be made thicker of boilingwater, and heat the sauce
very
than when it is servedplain,or it will sink to

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CONVERTIBLE WEIGHTS AND MEASURES,

however, that in those receiptswhich evidentlycall for a delicate adjustment of propor-

Wheat flour,1 pound is 1 quart. Sixty drops are 1 tea-spoonful.

quart Two dessert-spoonfuls are 1 table-spoonful.

Butter,when soft,1 pound is 1 pint A table-spoonfulis \ ounce.

When "wine-glass" Ition,

COMPAEATIVE ME' APPKOXIMATE).

PROPORTIONA1-.. ^^^^^ *." v^xv x/xj? j; jijRENT AGES.

ACCIDENTS AND EMERGENCIES.

cut, dark blood flows. Compress it below. See BLEEDINQ.

If choked, go upon all fours and cough.

EVEEYBODY OUGHT TO READ THE SPECIAL ARTICLES ON THESE POINTS,

hon\,e, whether directly

Of course there are plenty of generaltopics,such as Clothing.Drainage, Floriculture, Heating, Venti-

title of the work. The nearest approach to a is Mr.

and Furniture; anybody who

with the editor's,and

worth the priceof

dailyusefuln'ess." " Nation. -

this aim both from the names on its and

receptionfrom the public." X. " Y. Times.

Evening Post. "

oan be carried on A'.

departmentsas the country possesses. "Rochester " Democrat.

Principally Written or Revised by the Following Authorities :

LEWIS LEEDS, SANITAEY ENGINEER : IVARMING AND VENTILA TION.

COOKING AND DOMESTIC MANAGEMENT.

S. G. FERRY, D.I),S.: THE TEETH.

ELWYN WALLER, Ph.D., Superintendent of Laboratory in the Columbia College School

disinfecting, CLEANING, DYEING, Etc.

LESLIE PELLCLARK, Veterinary Surgeon of Ogden Farm : THE horse.

JOHNSON T. PLATT, Professor in the Yale Law School :

BUSINESS FORMS AND LEGAL RULES.

HENRY HOLT AND COMPANY

r"t. oacts Uk.

New York: J. J. Little " Co., Printers,

subdivisions of these topics is nearly always so ;

in the order in which the knowledge would naturally be used.

not for the qualifying term. For e.xample :

When unusual technical term is used, explanation sometimes be found

alphabetical place or under Drugs.

no advice could be given without specific knowledge of the patient's constitution.

Special emergencies treated of in their places, but these articles

furnish some rules of health which should be familiar to every one.

first inside cover page, or under Weights and Measures.

In the of of articles mentioned in the book much difficulty has been

had ascertaining the

estimates. For instance, if

in the found to twenty cent, from the

it be safe that the cost of the entire list would

at the same rate.

known the public. For this as

All of household that touch the domain of science,

the of those the learned whose reputation guarantees their

have submitted such authorities. A large portion of the book consists of

by them the time reference has been had the fact

the in the has been compiled by laymen,

under special instruction, and then submitted for revision.

It has been intended acknowledge all recipes, directly appropriated. If

advisers than those whose appear) this has occasionally been

neglected, the neglect must be attributed to inadvertence.

Of the original, but the others have from too

make detailed practicable at acknowledgment has