,,enquire ,,within ,,upon ,,everything4 ,,whether ,,you ,,wish ,,to ,,model ,a ,,flower ,,in ,,wax2 ,,to ,,study ,,the ,,rules ,,of ,,etiquette2 ,,to ,,serve ,a ,,relish ,,for ,,breakfast ,,or ,,supper2 ,,to ,,plan ,a ,,dinner ,,for ,a ,,large ,,party ,,or ,a ,,small ,,one2 ,,to ,,cure ,a ,,headache2 ,,to ,,make ,a ,,will2 ,,to ,,get ,,married2 ,,to ,,bury ,a ,,relative2 ,,whatever ,,you ,,may ,,wish ,,to ,,do1 ,,make1 ,,or ,,to ,,enjoy1 ,,provided ,,your ,,desire ,,has ,,relation ,,to ,,the ,,necessities ,,of ,,domestic ,,life1 ,i ,,hope ,,you ,,will ,,not ,,fail ,,to ',,enquire ,,within4'--,editor4 ,,enquirers ,,are ,,referred ,,to ,,the ,,index ,,at ,,the ,,end4 ,,eighty-,,ninth ,,edition4 ,,revised4 ,,making ,,the ,,total ,,issue ,,to ,,date ,,one ,,million ,,one ,,hundred ,,and ,,eighty-,,eight ,,thousand ,,copies4 ,,london3 ,,houlston ,,and ,,sons1 ,,paternoster ,,square4 #ahid4 99 99 99 99 99 ,,companion ,,works ,,to ,,enquire ,,within4 ,,daily ,,wants1 ,,dictionary ,,of4 #gs4 #f;d4 ,,useful ,,knowledge1 ,,dictionary ,,of4 #ajs4 ,,medical ,,and ,,surgical ,,knowledge1 ,,dictionary ,,of4 #es4 ,,reason ,,why4 ,,christian ,,denominations4 #cs4 #f;d4 ,,reason ,,why4 ,,physical ,,geography ,,and ,,geology4 #cs4 #f;d4 ,,reason ,,why4 ,,general ,,science4 #bs4 #f;d4 ,,reason ,,why4 ,,natural ,,history4 #bs4 #f;d4 ,,historical ,,reason ,,why4 ,,english ,,history4 #bs4 #f;d4 ,,reason ,,why4 ,,gardener',s ,,and ,,farmer',s4 #bs4 #f;d4 ,,reason ,,why4 ,,domestic ,,science ,,for ,,housewives4 #bs4 #f;d4 ,,biblical ,,reason ,,why4 ,,sacred ,,history4 #bs4 #f;d4 ,,family ,,save-,,all2 ,,or1 ,,secondary ,,cookery1 ,,etc4 #bs4 #f;d4 ,,journey ,,of ,,discovery2 ,,or1 ,,the ,,interview4 #bs4 #f;d4 ,,practical ,,housewife ,,and ,,family ,,medical ,,guide4 #bs4 #f;d4 ,,notices ,,to ,,correspondents4 #bs4 #f;d4 ,,corner ,,cupboard4 ,a ,,family ,,repository4 #bs4 #f;d4 ,,how ,a ,,penny ,,became ,a ,,thousand ,,pounds4 #bs4 #f;d4 ,,life ,,doubled ,,by ,,the ,,economy ,,of ,,time4 ,either of these two ,works separately4 #as4 #f;d4 cloth4 ,,wonderful ,,things ,,of ,,all ,,nations4 ,two ,series1 each #bs4 #f;d4 ,,the ,,historical ,,finger-,,post4 #bs4 #f;d4 99 99 99 99 99 ,,by ,,the ,,same ,,editor4 ,,history ,,of ,,progress ,,in ,,great ,,britain4 ,two ,series1 each #fs4 ,,that',s ,,it2 ,,or1 ,,plain ,,teaching4 ,cloth1 gilt edges1 #cs4 #f;d4 ,,walks ,,abroad ,,and ,,evenings ,,at ,,home4 ,cloth1 gilt edges1 #cs4 #f;d4 ,,elegant ,,work ,,for ,,delicate ,,fingers4 #as4 ,,philosophy ,,and ,,mirth ,,united ,,by ,,pen ,,and ,,pencil4 #as4 ,,handy ,,book ,,of ,,shopkeeping2 ,,or ,,shopkeeper',s ,,guide4 #as4 ,,shilling ,,kitchiner2 ,,or1 ,,oracle ,,of ,,cookery ,,for ,,the ,,million4 #as4 99 99 99 99 99 ,,editor',s ,,preface4 ,if there be any among my ,readers who1 having turned over the pages of ,,enquire ,,within1 have hastily pronounced them to be confused and ill-arranged1 let them at once refer to ,,the ,,index1 at page #chi991 and for ever hold their peace4 ,the ,,index is1 to the vast congregation of useful hints and receipts that fill the pages of this volume1 what the ,,directory is to the great aggregation of houses and people in ,london4 ,no one1 being a stranger to ,london1 would run about asking for ,,mr4 ,,smith4 ,but1 remembering the ,christian name and the profession of the individual wanted1 he would turn to the ,,directory1 and trace him out4 ,like a house1 every paragraph in ,,enquire ,,within has its number1--and the ,,index is the ,,directory which will explain what ,facts1 ,hints1 and ,instructions inhabit that number4 ,for1 if it be not a misnomer1 we are prompted to say that ,,enquire ,,within is peopled with hundreds of ladies and gentlemen1 who have approved of the plan of the work1 and contributed something to its store of useful information4 ,there they are1 waiting to be questioned1 and ready to reply4 ,within each page some one lives to answer for the correctness of the information imparted1 just as certainly as where1 in the window of a dwelling1 you see a paper directing you to ,,enquire ,,within1 some one is there to answer you4 ,,housekeepers of experience live at ,nos4 #a1 #cj1 #dch1 #abea and #bjia2 old ,dr4 ,,kitchiner lives at #dd2 ,,captain ,,crawley is to be found at #df and #befh2 the well-known ,mrs4 ,,warren lives at #ahji2 ,miss ,,acton at #acaj2 ,dr4 ,,franklin at #acih2 ,mrs4 ,,hitching at #bae2 ,mr4 ,,banting at #agfh2 ,dr4 ,,wilson ,,philip at #agfb2 ,mr4 ,,withering at #bcch2 ,mr4 ,,mechi at #iig2 ,dr4 ,,stenhouse at #aggf2 ,dr4 ,,erasmus ,,wilson at #agjj2 ,dr4 ,,southwood ,,smith at #agdc2 ,dr4 ,,blair at #bahj2 ,m4 ,,soyer at #aacj2 ,dr4 ,,babington at #bdjg2 ,miss ,,gifford at #bccg2 and ,dr4 ,,clark at #bchd4 ,in addition to these and many more1 a ,,doctor lives at #dge2 a ,,gardener at #bdi2 a ,,schoolmaster at #afa2 a ,,butcher at #bg2 a ,,dancing-,,master at #aci2 an ,,artist at #bedh2 a ,,naturalist at #bccj2 a ,,dyer at #bfhb2 a ,,modeller at #bcdf2 a ,,professed ,,cook at #ajcb2 a ,,philanthropist at #acfh2 a ,,lawyer at #addj2 a ,,surgeon at #gif2 a ,,chess ,,player at #ga2 a ,,whist ,,player1 almost next door1 at #gc2 a ,,chemist at #fej2 a ,,brewer at #bbfg2 a ,,lawn ,,tennis ,,player at #bgfe2 a ,,homoeopathic ,,practitioner at #ibe2 a ,,wood-,,stainer at #adac2 two ,,confectioners at #afbh and #bjbd2 a ,,poultry-,,keeper at #afdb2 a ,,meteorologist at #ifb2 ,,philosophers at #igc and #aghc2 a ,,practical ,,economist at #ihe2 a ,,baker at #ajjb2 a ,,master ,,of ,,the ,,ceremonies at #aibd and #bfac2 a ,,bird ,,fancier at #baee3 a ,,washerwoman at #bgbi2 an ,,analytical ,,chemist at #bgdg2 an ,,accountant at #bgfi2 and so on4 ,well6 there they live--always at home4 ,knock at their doors--,,enquire ,,within4 ,,no ,,fees ,,to ,,pay66 ,much care has been taken in selecting the information that is given1 and1 as is amply shown by the above list1 so many kind and competent friends have lent a hand in the production of this volume that is impossible to turn to any page without at once being reminded of the ,,generous ,,friend who abides there4 ,to some extent1 though in a far less degree1 assistance has been rendered by the authors of many useful and popular works1 for which due acknowledgment must be made4 ,chief among these works are ,dr4 ,kitchiner's ,,cooks' ,,oracle2 ,,the ,,cook1 in ,houlston and ,sons' ,industrial ,library2 ,,the ,,shopkeeper',s ,,guide2 ,,the ,,wife',s ,,own ,,cookery1 ,,the ,,practical ,,housewife1 and many of the volumes of the ,,reason ,,why series4 ,lastly1 as in everyday life it is found necessary at times to make a thorough inspection of house and home1 and to carry out requisite repairs1 alterations1 and additions1 this has been done in the recent editions of ,,enquire ,,within1 to which some hundreds of paragraphs have been added1 while others have been remodelled and revised in accordance with the progress of the times in which we live4 ,care1 however1 has been taken to alter nothing that needed no alteration1 so that1 practically1 this ,popular ,favourite is still the old ,,enquire ,,within2 improved1 it is true1 but in no way so changed as to place it beyond the recognition of those to whom it has been a ,,book ,,of ,,constant ,,reference since its first appearance4 99 99 99 99 99 ,,publisher',s ,,preface ,,to ,,the ,,seventy-,,fifth ,,edition4 ,the unparalleled success achieved by ,,enquire ,,within ,,upon ,,everything demands special mention from its ,publishers at the present moment4 ,its prominent characteristics--varied usefulness and cheapness--have won for it universal esteem4 ,there is scarcely a spot reached by ,english civilization to which this book has not found its way1 receiving everywhere the most cordial welcome and winning the warmest praise4 ,proof of this world-wide popularity is clearly shown by the record of the number of copies sold1 now amounting to the wonderful total of ,,one ,,million ,,copies --a sale which the ,publishers believe to be absolutely without precedent among similar books of reference4 ,this result has been mainly brought about by the kindly interest shown in the book by many friends1 to whom the ,publishers' most hearty thanks are tendered for their generous support and recommendations4 ,the work of revision has been carried on from year to year with watchfulness and care1 and many ,additions have been made1 both modern and interesting1 including ,homoeopathy1 ,lawn ,tennis1 c4 ,enquirers on the laws of ,landlord and ,tenant1 ,husband and ,wife1 ,debtor and ,creditor1 are supplied with the latest information4 ,diseases and their ,remedies1 and ,medicines1 their ,uses and ,doses1 have received special attention4 ,the ,index has been considerably extended1 and with the aid of this1 and the ,summary of ,contents1 it is hoped that no ,enquirer will fail to receive complete and satisfactory replies4 99 99 99 99 99 ,,the ,,enquire ,,within ,,and ,,reason ,,why ,,series now comprises ,twenty-seven ,volumes1 containing upwards of ,,seven ,,thousand pages of closely printed matter4 ,they are entirely original in plan1 and executed with the most conscientious care4 ,the ,indexes have been prepared with great labour1 and alone occupy about #ejj pages4 ,a vast ,fund of valuable ,information1 embracing every ,subject of ,interest or ,utility1 is thus attainable1 and at a merely nominal ,cost4 ,these ,works are in such general demand1 that the ,sale has already reached considerably upwards of ,,one-,,and-,a-,,half ,,million ,,volumes4 ,the attention of all parties interested in the dissemination of sound ,theoretical ,instruction and ,practical ,knowledge is particularly directed to the ,twenty-seven ,volumes in this ,series of ,popular and ,valuable ,books4 #a-c4 ,,daily ,,wants1 ,,the ,,dictionary ,,of1 containing nearly #a1bjj pages of ,information upon all matters of ,practical and ,domestic ,utility4 ,above #aah1jjj copies have been sold4 #d-g4 ,,useful ,,knowledge1 ,,the ,,dictionary ,,of1 a ,book of ,reference upon ,history1 ,geography1 ,science1 ,statistics1 c4 ,a ,companion ,work to the ,dictionary of ,daily ,wants4 #h #i4 ,,medical ,,and ,,surgical ,,knowledge1 ,,the ,,dictionary ,,of1 a ,complete ,practical ,guide on ,health and ,disease1 for ,families1 ,emigrants1 and ,colonists4 #aj4 ,,enquire ,,within ,,upon ,,everything4 #aa4 ,,the ,,reason ,,why1 ,,christian ,,denominations1 giving the ,origin1 ,history1 and ,tenets of the ,christian ,sects1 with the ,reasons assigned by themselves for their ,specialities of ,faith and forms of ,worship4 #ab4 ,,the ,,reason ,,why1 ,,physical ,,geography ,,and ,,geology1 containing upwards of #a1bjj ,reasons1 explanatory of the ,physical ,phenomena of ,earth and ,sea1 their ,geological ,history1 and the ,geographical distribution of ,plants1 ,animals1 and the ,human ,race4 #ac4 ,,the ,,reason ,,why1 ,,biblical ,,and ,,sacred ,,history1 a ,family ,guide to ,scripture ,readings1 and a ,handbook for ,biblical ,students4 #ad4 ,,the ,,reason ,,why1 ,,general ,,science1 giving ,hundreds of ,reasons for things which1 though generally received1 are imperfectly understood4 ,this ,volume has reached a sale of #ec1jjj4 #ae4 ,,the ,,reason ,,why1 ,,historical1 designed to simplify the study of ,english ,history4 #af4 ,,the ,,reason ,,why1 ,,natural ,,history1 giving ,,reasons for very numerous interesting ,facts in connection with the ,habits and ,instincts of the various ,orders of the ,animal ,kingdom4 #ag4 ,,the ,,reason ,,why1 ,,gardening ,,and ,,farming1 giving some ,thousands of ,reasons for various ,facts and ,phenomena in reference to the ,cultivation and ,tillage of the ,soil4 #ah4 ,,the ,,reason ,,why1 ,,housewife',s ,,science1 affording to the ,manager of ,domestic ,affairs intelligible ,reasons for the various duties she has to superintend or to perform4 #ai4 ,,journey ,,of ,,discovery ,,all ,,round ,,our ,,house2 ,,or1 ,,the ,,interview1 with copious ,information upon ,domestic ,matters4 #bj4 ,,the ,,practical ,,housewife ,,and ,,family ,,medical ,,guide1 a ,series of ,instructive ,papers on ,cookery1 ,food1 ,treatment of the ,sick1 c41 c4 #ba4 ,,the ,,family ,,save-,,all1 a ,system of ,secondary ,cookery with ,hints for ,economy in the use of ,articles of ,household ,consumption4 #bb4 ,,notices ,,to ,,correspondents1 a ,work full of curious ,information on all ,subjects1 gathered from actual ,answers to ,correspondents of various ,magazines and ,newspapers4 #bc4 ,,the ,,corner ,,cupboard1 containing ,domestic ,information1 ,needlework ,designs1 and ,instructions for the ,aquarium1 c4 #bd4 ,,life ,,doubled ,,by ,,the ,,economy ,,of ,,time1 and ,,how ,a ,,penny ,,became ,a ,,thousand ,,pounds4 ,the first of these teaches the ,value of ,moments1 and shows how ,life may be abridged by a careless indifference to trifles of time2 the second pursues a similar argument with reference to ,money4 #be #bf4 ,,wonderful ,,things2 affording interesting descriptions of the ,wonders of all ,nations1 with ,illustrations4 #bg4 ,,the ,,historical ,,finger-,,post1 giving briefly1 but clearly1 the meaning and origin of hundreds of ,terms1 ,phrases1 ,epithets1 ,cognomens1 ,allusions1 c41 in connection with ,history1 ,politics1 ,theology1 ,law1 ,commerce1 ,literature1 ,army and ,navy1 ,arts and ,sciences1 ,geography1 ,tradition1 ,national1 ,social1 and ,personal ,characteristics4 c4 99 99 99 99 99 ,,contents4 ,,adulterations ,,of ,,food1 ,,tests ,,for #bgdg ,,beverages1 ,,preparation ,,of1 ,,and ,,receipts ,,for #efe1 #bbfg1 #bdee ,,bird-,,keeping1 ,,bee-,,keeping1 ,,and ,,poultry-,,keeping #baee ,,carving1 ,,arrangements ,,of ,,the ,,dinner ,,table1 ,,etc4 #bfaf ,,children1 ,,rearing ,,and ,,management ,,of #bjbe ,,choice ,,of ,,food1 ,,marketing1 ,,etc4 #a ,,confectionery3 ,,cakes1 ,,jellies1 ,,sweetmeats #bjia ,,commercial ,,and ,,monetary ,,hints1 ,,maxims #dda ,,correct ,,speaking1 ,,hints ,,on ,,writing #afa ,,decoration1 ,,painting1 ,,staining1 ,,gilding1 ,,etc4 #adac ,,destruction ,,of ,,vermin1 ,,noxious ,,animals #agbb ,,dress1 ,,choice1 ,,arrangement1 ,,and ,,care ,,of #aibf ,,dyeing1 ,,scouring1 ,,cleaning1 ,,laundry ,,operations #bfhb ,,emergencies ,,and ,,accidents1 ,,drowning1 ,,fire1 ,,etc4 #acgf ,,etiquette1 ,,forms ,,and ,,ceremonies ,,of #aibd ,,food ,,of ,,various ,,kinds1 ,,when ,,in ,,season #cj ,,fancy ,,needlework #ahjh ,,fuel1 ,,lighting1 ,,etc41 ,,economy ,,and ,,management ,,of #ihd ,,furniture1 ,,selection ,,and ,,arrangement ,,of #bif ,,gardening ,,operations ,,throughout ,,the ,,year #bdi ,,household ,,carpentry1 ,,mending1 ,,repairing #cjh ,,indoor ,,games ,,and ,,amusements #de ,,ladies' ,,employments3 ,,leather-,,work1 ,,diaphanie ,,etc4 #bejf ,,legal ,,information ,,and ,,advice #addj ,,medical ,,and ,,surgical ,,advice #dge ,,minor ,,complaints1 ,,cough1 ,,cramp ,,etc4 #eec ,,miscellaneous ,,preparations3 ,,ink1 ,,gum1 ,,cement1 ,,etc4 #bdha ,,outdoor ,,sports ,,and ,,pastimes1 ,,lawn ,,tennis #befh ,,poisoning1 ,,treatment ,,in ,,cases ,,of #acdj ,,preparation ,,of ,,food1 ,,cooking ,,operations #ajjc ,,preserving ,,and ,,pickling1 ,,hints ,,on #afai ,,modelling1 ,,preparing ,,botanical ,,specimens1 ,,etc4 #bccj ,,rules ,,of ,,conduct3 ,,counsels1 ,,hints1 ,,advice #bahj ,,sanitary ,,precautions ,,and ,,regulations #agag ,,sauces1 ,,relishes1 ,,zests1 ,,how ,,to ,,prepare #bbjc ,,tables ,,of ,,percentages1 ,,interest1 ,,marketing1 ,,wages #bggj ,,toilet ,,requisites1 ,,receipts ,,for1 ,,etc4 #afgg 99 99 99 99 99 ,,enquire ,,within ,,upon ,,everything4 99 99 99 99 99 #a4 ,choice of ,articles of ,food4 ,nothing is more important in the affairs of housekeeping than the choice of wholesome food4 ,apropos to this is an amusing conundrum which is as follows3--,a man went to market and bought two fish4 ,when he reached home he found they were the same as when he had bought them2 yet there were three6 ,how was this8 ,the answer is--,he bought two mackerel1 and one smelt6 ,those who envy him his bargain need not care about the following rules2 but to others they will be valuable3 #b4 ,mackerel must be perfectly fresh1 or it is a very indifferent fish2 it will neither bear carriage1 nor being kept many hours out of the water4 ,the firmness of the flesh and the clearness of the eyes must be the criteria of fresh mackerel1 as they are of all other fish4 #c4 ,turbot1 and all flat white fish1 are rigid and firm when fresh2 the under side should be of a rich cream colour4 ,when out of season1 or too long kept1 this becomes a bluish white1 and the flesh soft and flaccid4 ,a clear bright eye in any fish is also a mark of its being fresh and good4 #d4 ,cod is known to be fresh by the rigidity of the muscles 7or flesh71 the redness of the gills1 and clearness of the eyes4 ,crimping much improves this fish4 #e4 ,salmon4 ,the flavour and excellence of this fish depend upon its freshness and the shortness of time since it was caught2 for no method can completely preserve the delicate flavour that salmon has when just taken out of the water4 ,a great deal of what is brought to ,london has been packed in ice1 and comes from the ,scotch and ,irish rivers1 and1 though perfectly fresh1 is not quite equal to salmon from ,english streams4 #f4 ,herrings should be eaten when very fresh2 and1 like mackerel1 will not remain good many hours after they are caught4 ,but they are excellent1 especially for breakfast relishes1 either salted1 split1 dried1 and peppered1 or pickled4 ,mackerel are very good when prepared in either of these ways4 #g4 ,fresh ,water ,fish4 ,the remarks as to firmness and clear fresh eyes apply to this variety of fish1 of which there are carp1 tench1 pike1 perch1 c4 #h4 ,lobsters recently caught1 have always some remains of muscular action in the claws1 which may be excited by pressing the eyes with the finger2 when this cannot be produced1 the lobster must have been too long kept4 ,when boiled1 the tail preserves its elasticity if fresh1 but loses it as soon as it becomes stale4 ,the heaviest lobsters are the best2 when light they are watery and poor4 ,hen lobsters may generally be known by the spawn1 or by the breadth of the flap4 #i4 ,crab and ,crayfish must be chosen by observations similar to those given above in the choice of lobsters4 ,crabs have an agreeable smell when fresh4 #aj4 ,prawns and ,shrimps1 when fresh1 are firm and crisp4 #aa4 ,oysters4 ,if fresh1 the shell is firmly closed2 when the shells of oysters are open1 they are dead1 and unfit for food4 ,the small-shelled oysters1 the ,byfleet1 ,colchester1 and ,milford1 are the finest in flavour4 ,larger kinds1 as the ,torbay oysters1 are generally considered only fit for stewing and sauces1 and as an addition to rump-steak puddings and pies1 though some persons prefer them to the smaller oysters1 even when not cooked4 ,of late years ,english oysters have become scarce and dear2 and in consequence the ,american ,blue ,point oysters find a ready market4 #ab4 ,beef4 ,the grain of ox beef1 when good1 is loose1 the meat red1 and the fat inclining to yellow4 ,cow beef1 on the contrary1 has a closer grain and whiter fat1 but the meat is scarcely as red as that of ox beef4 ,inferior beef1 which is meat obtained from ill-fed animals1 or from those which had become too old for food1 may be known by a hard1 skinny fat1 a dark red lean1 and1 in old animals1 a line of horny texture running through the meat of the ribs4 ,when meat rises up quickly1 after being pressed by the finger1 it may be considered as being the flesh of an animal which was in its prime2 but when the dent made by pressure returns slowly1 or remains visible1 the animal had probably passed its prime1 and the meat consequently must be of inferior quality4 #ac4 ,veal should be delicately white1 though it is often juicy and well-flavoured when rather dark in colour4 ,butchers1 it is said1 bleed calves purposely before killing them1 with a view to make the flesh white1 but this also makes it dry and flavourless4 ,on examining the loin1 if the fat enveloping the kidney be white and firm-looking1 the meat will probably be prime and recently killed4 ,veal will not keep so long as an older meat1 especially in hot or damp weather3 when going1 the fat becomes soft and moist1 the meat flabby and spotted1 and somewhat porous like sponge4 ,large1 overgrown veal is inferior to small1 delicate1 yet fat veal4 ,the fillet of a cow-calf is known by the udder attached to it1 and by the softness of the skin2 it is preferable to the veal of a bull-calf4 #ad4 ,mutton4 ,the meat should be firm and close in grain1 and red in colour1 the fat white and firm4 ,mutton is in its prime when the sheep is about five years old1 though it is often killed much younger4 ,if too young1 the flesh feels tender when pinched2 if too old1 on being pinched it wrinkles up1 and so remains4 ,in young mutton1 the fat readily separates2 in old1 it is held together by strings of skin4 ,in sheep diseased of the rot1 the flesh is very pale-coloured1 the fat inclining to yellow2 the meat appears loose from the bone1 and1 if squeezed1 drops of water ooze out from the grains2 after cooking1 the meat drops clean away from the bones4 ,wether mutton is preferred to that of the ewe2 it may be known by the lump of fat on the inside of the thigh4 #ae4 ,lamb4 ,this meat will not keep long after it is killed4 ,the large vein in the neck is bluish in colour when the fore quarter is fresh1 green when it is becoming stale4 ,in the hind quarter1 if not recently killed1 the fat of the kidney will have a slight smell1 and the knuckle will have lost its firmness4 #af4 ,pork4 ,when good1 the rind is thin1 smooth1 and cool to the touch2 when changing1 from being too long killed1 it becomes flaccid and clammy4 ,enlarged glands1 called kernels1 in the fat1 are marks of an ill-fed or diseased pig4 #ag4 ,bacon should have a thin rind1 and the fat should be firm1 and tinged red by the curing2 the flesh should be of a clear red1 without intermixture of yellow1 and it should firmly adhere to the bone4 ,to judge the state of a ham1 plunge a knife into it to the bone2 on drawing it back1 if particles of meat adhere to it1 or if the smell is disagreeable1 the curing has not been effectual1 and the ham is not good2 it should1 in such a state1 be immediately cooked4 ,in buying a ham1 a short thick one is to be preferred to one long and thin4 ,of ,english hams1 ,yorkshire1 ,westmoreland1 and ,hampshire are most esteemed2 of foreign1 the ,westphalian4 ,the bacon and sugar cured hams now imported in large quantities from ,canada and the ,united ,states are both cheap and good4 #ah4 ,venison4 ,when good1 the fat is clear1 bright1 and of considerable thickness4 ,to know when it is necessary to cook it1 a knife must be plunged into the haunch2 and from the smell the cook must determine whether to dress it at once1 or to keep it a little longer4 #ai4 ,turkey4 ,in choosing poultry1 the age of the bird is the chief point to be attended to4 ,an old turkey has rough and reddish legs2 a young one smooth and black4 ,fresh killed1 the eyes are full and clear1 and the feet moist4 ,when it has been kept too long1 the parts about the vent have a greenish appearance4 #bj4 ,common ,domestic ,fowls1 when young1 have the legs and combs smooth2 when old these parts are rough1 and on the breast long hairs are found when the feathers axe plucked off3 these hairs must be removed by singeing4 ,fowls and chickens should be plump on the breast1 fat on the back1 and white-legged4 #ba4 ,geese4 ,the bills and feet are red when old1 yellow when young4 ,fresh killed1 the feet are pliable1 but they get stiff when the birds are kept too long4 ,geese are called green when they are only two or three months old4 #bb4 ,ducks4 ,choose them with supple feet and hard plump breasts4 ,tame ducks have yellow feet1 wild ones red4 #bc4 ,pigeons are very indifferent food when they are kept too long4 ,suppleness of the feet shows them to be young2 the flesh is flaccid when they are getting bad from keeping4 ,tame pigeons are larger than wild pigeons1 but not so large as the wood pigeon4 #bd4 ,hares and ,rabbits when old1 have the haunches thick1 the ears dry and tough1 and the claws blunt and ragged4 ,a young hare has claws smooth and sharp1 ears that easily tear1 and a narrow cleft in the lip4 ,a leveret is distinguished from a hare by a knob or small bone near the foot4 #be4 ,partridges1 when young1 have yellowish legs and dark-coloured bills4 ,old partridges are very indifferent eating4 #bf4 ,woodcocks and ,snipes1 when old1 have the feet thick and hard2 when these are soft and tender1 they are both young and fresh killed4 ,when their bills become moist1 and their throats muddy1 they have been too long killed4 7,see ,,food ,,in ,,season1 ,pars4 #cj--db47 #bg4 ,names and ,situations of the ,various ,joints4 #bh4 ,meats4 ,in different parts of the kingdom the method of cutting up carcases varies4 ,that which we describe below is the most general1 and is known as the ,english method4 i4 ,beef4 ,fore ,quarter ,fore rib 7five ribs72 middle rib 7four ribs72 chuck 7three ribs74 ,shoulder piece 7top of fore leg72 brisket 7lower or belly part of the ribs72 clod 7fore shoulder blade72 neck2 shin 7below the shoulder72 cheek4 ,hind ,quarter4 ,sirloin2 rump2 aitch-bone these are the three divisions of the upper part of the quarter2 buttock and mouse-buttock1 which divide the thigh2 veiny piece1 joining the buttock2 thick flank and thin flank 7belly pieces7 and leg4 ,the sirloin and rump of both sides form a baron4 ,beef is in season all the year2 best in winter4 ,,the ,,miser ,,fasts ,,with ,,greedy ,,mind ,,to ,,spare4 ii4 ,mutton4 ,shoulder2 breast 7the belly72 over which are the loin 7chump1 or tail end73 loin 7best end73 neck 7best end72 neck 7scrag end72 leg2 haunch1 or leg and chump end of loin2 and head4 ,a chine is two necks2 a saddle1 two loins4 ,mutton is best in winter1 spring1 and autumn4 iii4 ,lamb is cut into fore quarter and hind quarter2 saddle2 loin2 neck2 breast2 leg2 and shoulder4 ,grass lamb is in season from ,easter to ,michaelmas2 house lamb from ,christmas to ,lady-day4 iv4 ,pork is cut into leg1 hand or shoulder2 hind loin2 fore loin2 belly-part2 spare-rib1 or neck2 and head4 ,pork is in season nearly all the year round1 but is better relished in winter than in summer4 v4 ,veal is cut into neck 7scrag end72 neck 7best end72 loin 7best end72 loin 7chump1 or tail end72 fillet 7upper part of hind leg72 hind knuckle1 which joins the fillet2 knuckle of fore leg2 blade 7bone of shoulder72 breast 7best end72 and breast 7brisket end74 ,veal is always in season1 but dear in winter and spring4 vi4 ,venison is cut into haunch2 neck2 shoulder2 and breast4 ,doe venison is best in ,january1 ,october1 ,november1 and ,december1 and buck venison in ,june1 ,july1 ,august1 and ,september4 vii4 ,scottish ,mode of ,division4 ,according to the ,english method the carcase of beef is disposed of more economically than upon the ,scotch plan4 ,the ,english plan affords better steaks1 and better joints for roasting2 but the ,scotch plan gives a greater variety of pieces for boiling4 ,the names of pieces in the ,scotch plan1 not found in the ,english1 are3 the hough1 or hind leg2 the nineholes1 or ,english buttock2 the large and small runner1 taken from the rib and chuck pieces of the ,english plan2 the shoulder-lyer1 the ,english shoulder1 but cut differently2 the spare-rib or fore-sye1 the sticking piece1 c4 ,the ,scotch also cut mutton differently4 viii4 ,ox-tail is much esteemed for purposes of soup2 so also is the ,cheek4 ,the ,tongue is highly esteemed4 ,the ,heart1 stuffed with veal stuffing1 roasted1 and served hot1 with red currant jelly as an accompaniment1 is a palatable dish4 ,when prepared in this manner it is sometimes called ',smithfield ,hare'1 on account of its flavour being something like that of roast hare4 ix4 ,calves' ,heads are very useful for various dishes2 so also are their ,knuckles1 ,feet1 ,heart1 c4 #bi4 ,relative ,economy of the ,joints4 i4 ,the ,round is1 in large families1 one of the most profitable parts owing to its comparative freedom from bone3 it is usually boiled1 and is generally sold at the same price as the sirloin1 and ribs4 ,it is sometimes divided downwards1 close to the bone2 one side being known as the 'top side'1 and the other as the 'silver side'4 ,either of these parts is as good roasted as boiled4 ii4 ,the ,brisket is always less in price than the roasting parts4 ,it is not so economical a part as the round1 having more bone with it1 and more fat4 ,where there are children1 very fat joints are not desirable1 being often disagreeable to them1 and sometimes prejudicial1 especially if they have a dislike to fat4 ,this joint also requires more cooking than many others2 that is to say1 it requires a double allowance of time to be given for simmering it2 it will1 when served1 be hard and scarcely digestible if no more time be allowed to simmer it than that which is sufficient for other joints and meats4 ,joints cooked in a boiler or saucepan1 should always be simmered1 that is to say1 boiled as slowly as possible4 ,meat boiled fast1 or at a gallop1 as the phrase goes1 is always tough and tasteless4 ,the brisket is excellent when stewed2 and when cooked fresh 7i4e41 unsalted7 an excellent stock for soup may be extracted from it1 and yet the meat will serve as well for dinner4 iii4 ,the ,edge-bone1 or ,aitch-bone1 is not considered to be a very economical joint1 the bone being large in proportion to the meat2 but the greater part of it1 at least1 is as good as that of any prime part4 ,on account of the quantity of bone in it1 it is sold at a cheaper rate than the best joints4 ,it may be roasted or boiled4 iv4 ,the ,rump is the part of which the butcher makes great profit1 by selling it in the form of steaks1 but the whole of it may be purchased as a joint1 and at the price of other prime parts4 ,it may be turned to good account in producing many excellent dishes4 ,if salted1 it is simply boiled2 if used unsalted1 it is generally stewed4 v4 ,the ,veiny ,piece is sold at a moderate price per pound2 but1 if hung for a day or two1 it is very good and very profitable4 ,where there are a number of servants and children to have an early dinner1 this part of beef will be found desirable4 vi4 ,the ,leg and ,shin afford excellent stock for soup2 and1 if not reduced too much1 the meat taken from the bones may be served as a stew with vegetables2 or it may be seasoned1 pounded with butter1 and potted2 or1 chopped very fine1 and seasoned with herbs1 and bound together by egg and bread crumbs1 it may be fried in balls1 or in the form of large eggs1 and served with a gravy made with a few spoonfuls of the soup4 vii4 ,ox ,cheek makes excellent soup4 ,the meat1 when taken from the bones1 may be served as a stew4 viii4 ,the ,sirloin and the ,ribs are the roasting parts of beef1 and these bear in all places the highest price4 ,the more profitable of these two joints at a family table is the ribs4 ,the bones1 if removed from the beef before it is roasted1 are useful in making stock for soup4 ,when boned1 the meat of the ribs is often rolled up on the shape of a small round or fillet1 tied with string1 and roasted2 and this is the best way of using it1 as it enables the carver to distribute equally the upper part of the meat with the fatter parts1 at the lower end of the bones4 #cj4 ,food in ,season4 ,there is an old maxim1 ,a place for everything1 and everything in its place1 ,to which may be added another1 ,a season for everything1 and everything in season4 ,fish1 ,poultry1 c41 whose names are distinguished by ,italics here marked like this in each month's ,food in ,season1 are to be had in the highest perfection during the month4 #ca4 ,in ,season in ,january4 i4 ,fish4 ,barbel1 brill1 carp1 cod1 crabs1 cray-fish1 dabs1 dace1 eels1 flounders1 haddocks1 herrings1 lampreys1 ling1 lobsters1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 salmon-trout1 shrimps1 skate1 smelts1 soles1 sprats1 sturgeon1 tench1 thornback1 turbot1 whiting4 ii4 ,meat4--,beef1 house-lamb1 mutton1 pork1 veal1 and doe venison4 iii4 ,poultry and ,game4--,capons1 chickens1 ducks1 wild-ducks1 fowls1 geese1 grouse1 hares1 larks1 moor-game1 partridges1 pheasants1 pigeons 7tame71 pullets1 rabbits1 snipes1 turkeys 7hen71 widgeons1 woodcocks4 iv4 ,vegetables4--,beet1 broccoli 7white and purple71 ,brussels sprouts1 cabbage1 cardoons1 carrots1 celery1 chervil1 colewort1 cresses1 endive1 garlic1 herbs 7dry71 ,jerusalem artichokes1 kale 7,scotch71 leeks1 lettuces1 mint 7dry71 mustard1 onions1 parsley1 parsnips1 potatoes1 rape1 rosemary1 sage1 salsify1 ,savoy cabbages1 scorzonera1 shalots1 skirrets1 sorrel1 spinach 7winter71 tarragon1 thyme1 turnips4 v4 ,forced ,vegetables4--,asparagus1 cucumbers1 mushrooms1 sea-kale4 vi4 ,fruit4--,almonds4 ,apples3 ,golden pippin1 golden russet1 ,kentish pippin1 nonpareil1 winter pearmain4 ,pears3 ,bergamot d',hollande1 ,bon ,chrtien1 ,chaumontel1 ,colmar1 winter beurr4 ,grapes3 ,english and foreign4 ,chestnuts1 medlars1 oranges1 walnuts1 filbert nuts4 ,,the ,,hypocrite ,,will ,,fast ,,seem ,,more ,,holy4 #cb4 ,in ,season in ,february4 i4 ,fish4 ,barbel1 brill1 carp1 cockles1 cod1 crabs1 cray-fish1 dabs1 dace1 eels1 flounders1 haddocks1 herrings1 lampreys1 ling1 lobsters1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 salmon1 shrimps1 skate1 smelts1 soles1 sturgeon1 tench1 thornback1 turbot1 whiting4 ii4 ,meat4 ,beef1 house-lamb1 mutton1 pork1 veal4 iii4 ,poultry and ,game4 ,capons1 chickens1 ducklings1 geese1 hares1 partridges1 pheasants1 pigeons 7tame and wild71 rabbits 7tame71 snipes1 turkeys1 turkey poults1 wild-ducks1 woodcocks4 iv4 ,vegetables4 ,beet1 broccoli 7white and purple71 ,brussels sprouts1 cabbage1 cardoons1 carrots1 celery1 chervil1 colewort1 cresses1 endive1 garlic1 herbs 7dry71 ,jerusalem artichokes1 leeks1 lettuces1 mint 7dry71 mushrooms1 onions1 parsnips1 parsley1 potatoes1 radish1 rape1 rosemary1 sage1 salsify1 ,savoys1 scorzonera1 shalots1 skirrets1 sorrel1 spinach1 sprouts1 tarragon1 thyme1 turnips1 winter savoury4 v4 ,forced ,vegetables4 ,asparagus1 cucumbers1 mushrooms1 sea-kale1 c4 vi4 ,fruit4 ,apples3 ,golden pippin1 golden russet1 ,holland pippin1 ,kentish pippin1 nonpareil1 ,wheeler's russet1 winter pearmain4 ,chestnuts1 oranges4 ,pears3 ,bergamot1 winter ,bon ,chrtien1 winter ,russelet4 #cc4 ,in ,season in ,march4 i4 ,fish4 ,brill1 carp1 cockles1 cod1 conger-eels1 crabs1 dabs1 dory1 eels1 flounders1 ling1 lobsters1 mackerel1 mullets1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 salmon1 salmon-trout1 shrimps1 skate1 smelts1 soles1 sturgeon1 turbot1 tench1 and whiting4 ii4 ,meat4 ,beef1 house-lamb1 mutton1 pork1 veal4 iii4 ,poultry and ,game4 ,capons1 chickens1 ducklings1 fowls1 geese1 grouse1 leverets1 pigeons1 rabbits1 snipes1 turkeys1 woodcocks4 iv4 ,vegetables4 ,artichokes 7,jerusalem71 beet1 broccoli 7white and purple71 ,brussels sprouts1 cabbage1 cardoons1 carrots1 celery1 chervil1 colewort1 cresses1 endive1 garlic1 herbs 7dry71 kale 7sea and ,scotch71 lettuces1 mint1 mushrooms1 mustard1 onions1 parsley1 parsnips1 potatoes1 rape1 rosemary1 sage1 ,savoys1 shalots1 sorrel1 spinach1 tarragon1 thyme1 turnips1 turnip-tops4 v4 ,forced ,vegetables4 ,asparagus1 ,french beans1 cucumbers1 and rhubarb4 vi4 ,fruit4 ,apples3 ,golden russet1 ,holland pippin1 ,kentish pippin1 nonpareil1 ,norfolk beefing1 ,wheeler's russet4 ,chestnuts1 oranges4 ,pears3 ,bergamot1 ,chaumontel1 winter ,bon ,chrtien4 ,forced3 ,strawberries4 #cd4 ,in ,season in ,april4 i4 ,fish4 ,brill1 carp1 chub1 cockles1 cod1 conger-eels1 crabs1 dabs1 dory1 eels1 floandeis1 halibut1 herrings1 ling1 lobsters1 mackerel1 mullets1 mussels1 oysters1 perch1 pike1 prawns1 plaice1 salmon1 shrimps1 skate1 smelts1 soles1 sturgeon1 tench1 trout1 turbot1 whiting4 ii4 ,meat4 ,beef1 grass-lamb1 house-lamb1 mutton1 pork1 veal4 iii4 ,poultry and ,game4 ,chickens1 ducklings1 fowls1 geese1 leverets1 pigeons1 pullets1 rabbits1 turkey poults1 wood-pigeons4 iv4 ,vegetables4 ,asparagus1 broccoli1 chervil1 colewort1 cucumbers1 endive1 fennel1 herbs of all sorts1 lettuce1 onions1 parsley1 parsnips1 peas1 radishes1 sea-kale1 sorrel1 spinach1 small salad1 tarragon1 turnip-radishes1 turnip-tops1 and rhubarb4 v4 ,fruit4 ,apples3 ,golden russet1 nonpareil1 ,wheeler's russet4 ,nuts1 oranges4 ,pears3 ,bergamot1 ,bon ,chrtien1 ,carmelite4 ,forced3 ,apricots1 cherries1 strawberries4 #ce4 ,in ,season in ,may4 i4 ,fish4 ,brill1 carp1 chub1 cod1 conger-eels1 crab1 cray-fish1 dabs1 dace1 dory1 eels1 flounders1 gurnets1 haddock1 halibut1 herring1 ling1 lobsters1 mackerel1 mullet1 perch1 pike1 plaice1 prawns1 salmon1 shrimps1 skate1 smelts1 soles1 sturgeon1 tench1 trout1 turbot1 whiting4 ii4 ,meat4 ,beef1 grass-lamb1 house-lamb1 mutton1 pork1 veal4 iii4 ,poultry and ,game4 ,chickens1 ducklings1 fowls1 geese1 leverets1 pigeons1 pullets1 rabbits2 wood-pigeons4 iv4 ,vegetables4 ,angelica1 artichokes1 asparagus1 balm1 kidney-beans1 cabbage1 carrots1 cauliflowers1 chervil1 cucumbers1 fennel1 herbs of all sorts1 lettuce1 mint1 onions1 parsley1 peas1 new potatoes1 radishes1 rhubarb1 salad of all sorts1 sea-kale1 sorrel1 spinach1 turnips4 v4 ,fruit4 ,apples3 ,golden russet1 winter russet4 ,may-duke cherries2 currants2 gooseberries2 melons4 ,pears3 ,l'amozette1 winter-green4 ,forced3 ,apricots1 peaches1 strawberries4 #cf4 ,in ,season in ,june4 i4 ,fish4 ,carp1 cod1 conger-eels1 crabs1 cray-fish1 dabs1 dace1 dory1 eels1 flounders1 gurnets1 haddocks1 herrings1 ling1 lobsters1 mackerel1 mullet1 perch1 pike1 plaice1 prawns1 salmon1 salmon-trout1 skate1 smelts1 soles1 sturgeon1 tench1 trout1 turbot1 whitebait1 whiting4 ii4 ,meat4 ,beef1 grass-lamb1 house-lamb1 mutton1 pork1 veal1 buck venison4 iii4 ,poultry and ,game4 ,chickens1 ducklings1 fowls1 geese1 leverets1 pigeons1 plovers1 pullets1 rabbits1 turkey poults1 wheat-ears1 wood-pigeons4 iv4 ,vegetables4 ,angelica1 artichokes1 asparagus1 beans 7,french1 kidney1 and ,windsor71 white beet1 cabbage1 carrots1 cauliflowers1 chervil1 cucumbers1 endive1 herbs of all sorts1 leeks1 lettuce1 onions1 peas1 potatoes1 radishes1 salad of all sorts1 spinach1 turnips1 vegetable marrow4 v4 ,for ,drying4 ,burnet1 mint1 tarragon1 lemon thyme4 vi4 ,fruit4 ,apples3 ,quarrenden1 stone pippin1 golden russet4 ,apricots4 ,cherries3 ,may-duke1 bigaroon1 white-heart4 ,currants2 gooseberries2 melons4 ,pears3 ,winter-green4 ,strawberries4 ,forced3 ,grapes1 nectarines1 peaches1 pines4 #cg4 ,in ,season in ,july4 i4 ,fish ,barbel1 brill1 carp1 cod1 conger-eels1 crabs1 cray-fish1 dabs1 dace1 dory1 eels1 flounders1 gurnets1 haddocks1 herrings1 ling1 lobsters1 mackerel1 mullet1 perch1 pike1 plaice1 prawns1 salmon1 skate1 soles1 tench1 thornback1 trout4 ii4 ,meat4 ,beef1 grass-lamb1 mutton1 veal1 buck venison4 iii4 ,poultry and ,game4 ,chickens1 ducks1 fowls1 green geese1 leverets1 pigeons1 plovers1 rabbits1 turkey poults1 wheat-ears1 wild pigeons1 wild rabbits4 iv4 ,vegetables4 ,artichokes1 asparagus1 balm1 beans 7,french1 kidney1 scarlet1 and ,windsor71 carrots1 cauliflowers1 celery1 chervil1 cucumbers1 endive1 herbs of all sorts1 lettuces1 mushrooms1 peas1 potatoes1 radishes1 salads of all sorts1 salsify1 scorzonera1 sorrel1 spinach1 turnips4 v4 ,for ,drying4 ,knotted marjoram1 mushrooms1 winter savoury4 vi4 ,for ,pickling4 ,french beans1 red cabbage1 cauliflowers1 garlic1 gherkins1 nasturtiums1 onions4 vii4 ,fruit4 ,apples3 ,codlin1 jennetting1 ,margaret1 summer pearmain1 summer pippin1 quarrenden4 ,apricots1 cherries 7black-heart71 currants1 plums1 greengages1 gooseberries1 melons1 nectarines1 peaches4 ,pears3 ,catherine1 green-chisel1 jargonelle4 ,pineapples1 raspberries1 strawberries4 ,,without ,,economy ,,none ,,can ,,be ,,rich4 #ch4 ,in ,season in ,august4 i4 ,fish4 ,barbel1 brill1 carp1 cod1 conger-eels1 crabs1 cray-fish1 dabs1 dace1 eels1 flounders1 gurnets1 haddocks1 herrings1 lobsters1 mackerel1 mullet1 oysters1 perch1 pike1 plaice1 prawns1 salmon1 skate1 tench1 thornback1 turbot1 whiting4 ii4 ,meat4 ,beef1 grass-lamb1 mutton1 veal1 buck venison4 iii4 ,poultry and ,game4 ,chickens1 ducks1 fowls1 green geese1 grouse 7from #abth71 leverets1 pigeons1 plovers1 rabbits1 turkeys1 turkey poults1 wheat-ears1 wild ducks1 wild pigeons1 wild rabbits4 iv4 ,vegetables4 ,artichokes1 beans 7,french1 kidney1 scarlet and ,windsor71 white beet1 carrots1 cauliflowers1 celery1 cucumbers1 endive1 pot-herbs of all sorts1 leeks1 lettuces1 mushrooms1 onions1 peas1 potatoes1 radishes1 salad of all sorts1 salsify1 scorzonera1 shalots1 spinach1 turnips4 v4 ,for ,drying4 ,basil1 sage1 thyme4 vi4 ,for ,pickling4 ,red cabbage1 capsicums1 chilies1 tomatoes1 walnuts4 vii4 ,fruit4 ,apples3 ,codlin1 summer pearmain1 summer pippin4 ,cherries1 currants1 figs1 filberts1 gooseberries1 grapes1 melons1 mulberries1 nectarines1 peaches4 ,pears3 ,jargonelle1 summer1 ,bon ,chrtien1 ,windsor4 ,plums1 greengages1 raspberries1 ,alpine strawberries4 #ci4 ,in ,season in ,september4 i4 ,fish4 ,barbel1 brill1 carp1 cockles1 cod1 conger-eels1 crab1 dace1 eels1 flounders1 gurnets1 haddocks1 hake1 herrings1 lobsters1 mullet1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 shrimps1 soles1 tench1 thornback1 turbot1 whiting4 ii4 ,meat4 ,beef1 mutton1 pork1 veal1 buck venison4 iii4 ,poultry and ,game4 ,chickens1 ducks1 fowls1 green geese1 grouse1 hares1 larks1 leverets1 partridges1 pigeons1 plovers1 rabbits1 teal1 turkeys1 turkey poults1 wheat-ears1 wild ducks1 wild pigeons1 wild rabbits4 iv4 ,vegetables4 ,artichokes1 ,jerusalem artichokes1 beans 7,french and scarlet71 cabbages1 carrots1 cauliflowers1 celery1 cucumbers1 endive1 herbs of all sorts1 leeks1 lettuces1 mushrooms1 onions1 parsnips1 peas1 potatoes1 radishes1 salad of all sorts1 shalots1 turnips4 v4 ,fruit4 ,apples3 ,golden nob1 pearmain1 golden rennet4 ,cherries 7,morella71 damsons1 figs1 filberts4 ,grapes3 ,muscadine1 ,frontignac1 red and black ,hamburgh1 ,malmsey4 ,hazel nuts1 walnuts1 medlars1 peaches4 ,pears3 ,bergamot1 brown beurr4 ,pineapples1 plums1 quinces1 strawberries1 walnuts4 #dj4 ,in ,season in ,october4 i4 ,fish4 ,barbel1 brill1 turbot1 carp1 cockles1 cod1 conger-eels1 crabs1 dace1 dory1 eels1 gudgeon1 haddocks1 hake1 halibut1 herrings1 lobsters1 mussels1 oysters1 perch1 pike1 prawns1 salmon-trout1 shrimps1 smelts1 soles1 tench1 thornback1 whiting4 ii4 ,meat4 ,beef1 mutton1 pork1 veal1 doe venison4 iii4 ,poultry and ,game4 ,chickens1 dotterel1 ducks1 fowls1 green geese1 grouse1 hares1 larks1 moor-game1 partridges1 pheasants1 pigeons1 rabbits1 snipes1 teal1 turkey1 wheat-ears1 widgeon1 wild ducks1 wild pigeons1 wild rabbits1 woodcocks4 iv4 ,vegetables4 ,artichokes1 ,jerusalem artichokes1 broccoli1 cabbages1 cauliflowers1 celery1 coleworts1 endive1 herbs of all sorts1 leeks1 onions1 parsnips1 peas1 potatoes1 radishes1 salad1 ,savoys1 scorzonera1 skirrets1 shalots1 spinach 7winter71 tomatoes1 truffles1 turnips4 v4 ,fruit4 ,apples3 ,pearmain1 golden pippin1 golden rennet1 royal russet4 ,black and white bullace1 damsons1 late figs1 almonds1 filberts1 hazel nuts1 walnuts1 filberts4 ,grapes1 medlars4 ,peaches3 ,old ,newington1 ,october4 ,pears3 ,bergamot1 beurr1 ,chaumontel1 ,bon ,chrtien1 swan's-egg4 ,quinces1 services1 walnuts4 #da4 ,in ,season in ,november4 i4 ,fish4 ,barbel1 brill1 turbot1 carp1 cockles1 cod1 crabs1 dace1 dory1 eels1 gudgeons1 gurnets1 haddocks1 hake1 halibut1 herrings1 ling1 lobsters1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 salmon1 shrimps1 skate1 smelts1 soles1 sprats1 tench1 thornback1 turbot1 whiting4 ii4 ,meat4 ,beef1 house-lamb1 mutton1 pork1 veal1 doe venison4 iii4 ,poultry and ,game4 ,chickens1 dotterel1 ducks1 fowls1 geese1 grouse1 hares1 larks1 partridges1 pheasants1 pigeons1 rabbits1 snipes1 teal1 turkey1 wheat-ears1 widgeon1 wild ducks1 wood-cocks4 iv4 ,vegetables4 ,jerusalem artichokes1 beet root1 borecole1 broccoli1 cabbages1 cardoons1 carrots1 celery1 chervil1 coleworts1 endive1 herbs of all sorts1 leeks1 lettuces1 onions1 parsnips1 potatoes1 salad1 ,savoys1 scorzonera1 skirrets1 shalots1 spinach1 tomatoes1 turnips4 v4 ,fruit4 ,almonds4 ,apples3 ,holland pippin1 golden pippin1 ,kentish pippin1 nonpareil1 winter pearmain1 ,wheeler's russets4 ,bullace1 chestnuts1 hazel nuts1 walnuts1 filberts1 grapes1 medlars4 ,pears3 ,bergamot1 ,chaumontel1 ,bon ,chrtien4 ,,with ,,economy1 ,,few ,,need ,,be ,,poor4 #db4 ,in ,season in ,december4 i4 ,fish4 ,barbel1 brill1 turbot1 carp1 cockles1 cod1 crabs1 dab1 dory1 eels1 gudgeon1 gurnets1 haddocks1 bake1 halibut1 herrings1 ling1 lobsters1 mackerel1 mussels1 oysters1 perch1 pike1 plaice1 ruffe1 salmon1 shrimps1 skate1 smelts1 soles1 sprats1 sturgeon1 tench1 whitings4 ii4 ,meat4 ,beef1 house-lamb1 mutton1 pork1 veal1 doe venison4 iii4 ,poultry and ,game4 ,capons1 chickens1 ducks1 fowls1 geese1 grouse1 guinea-fowl1 hares1 larks1 partridges1 pea-fowl1 pheasants1 pigeons1 rabbits1 snipes1 teal1 turkeys1 wheat-ears1 widgeon1 wild ducks1 woodcocks4 iv4 ,vegetables4 ,jerusalem artichokes1 beet root1 borecole1 white and purple broccoli1 cabbages1 cardoons1 carrots1 celery1 endive1 herbs of all sorts1 leeks1 lettuces1 onions1 parsnips1 potatoes1 salad1 ,savoys1 scorzonera1 skirrets1 shalots1 spinach1 truffles1 turnips1 forced asparagus4 v4 ,fruit4 ,almonds4 ,apples3 ,golden pippin1 nonpareil1 winter pearmain1 golden russet4 ,chestnuts1 hazel nuts1 walnuts1 filberts1 ,almeria grapes1 medlars1 oranges4 ,pears3 ,bergamot1 beurre d'hiver4 #dc4 ,drying ,herbs4 ,fresh herbs are preferable to dried ones1 but as they cannot always be obtained1 it is most important to dry herbs at the proper seasons3 ,basil is in a fit state for drying about the middle of ,august1 ,burnet in ,june1 ,july1 and ,august1 ,chervil in ,may1 ,june1 and ,july4 ,elder ,flowers in ,may1 ,june1 and ,july4 ,fennel in ,may1 ,june1 and ,july4 ,knotted ,marjoram during ,july4 ,lemon ,thyme end of ,july and through ,august4 ,mint1 end of ,june and ,july4 ,orange ,flowers1 ,may1 ,june1 ard ,july4 ,parsley1 ,may1 ,june1 and ,july4 ,sage1 ,august and ,september4 ,summer ,savoury1 end of ,july and ,august4 ,tarragon1 ,june1 ,july1 and ,august4 ,thyme1 end of ,july and ,august4 ,winter ,savoury1 end of ,july and ,august4 ,these herbs always at hand will be a great aid to the cook4 ,herbs should be gathered on a dry day2 they should be immediately well cleansed1 and dried by the heat of a stove or ,dutch oven4 ,the leaves should then be picked off1 pounded and sifted1 put into stoppered bottles1 labelled1 and put away for use4 ,those who are unable or may not care to take the trouble to dry herbs1 can obtain them prepared for use in bottles at the green-grocer's4 #dd4 ,dr4 ,kitchiner's ,rules for ,marketing4 ,the best rule for marketing is to pay ready money for everything1 and to deal with the most respectable tradesmen in your neighbourhood4 ,if you leave it to their integrity to supply you with a good article at the fair market price1 you will be supplied with better provisions1 and at as reasonable a rate as those bargain-hunters who trot around1 around1 around about a market till they are trapped to buy some unchewable old poultry1 tough tup-mutton1 stringy cow-beef1 or stale fish1 at a very little less than the price of prime and proper food4 ,with savings like these they toddle home in triumph1 cackling all the way1 like a goose that has got ankle-deep into good luck4 ,all the skill of the most accomplished cook will avail nothing unless she is furnished with prime provisions4 ,the best way to procure these is to deal with shops of established character3 you may appear to pay1 perhaps1 ten per cent4 more than you would were you to deal with those who pretend to sell cheap1 but you would be much more than in that proportion better served4 ,every trade has its tricks and deceptions2 those who follow them can deceive you if they please1 and they are too apt to do so if you provoke the exercise of their over-reaching talent4 ,challenge them to a game at ,catch who can1 by entirely relying on your own judgment1 and you will soon find nothing but very long experience can make you equal to the combat of marketing to the utmost advantage4 ,if you think a tradesman has imposed upon you1 never use a second word1 if the first will not do1 nor drop the least hint of an imposition2 the only method to induce him to make an abatement is the hope of future favours2 pay the demand1 and deal with the gentleman no more2 but do not let him see that you are displeased1 or as soon as you are out of sight your reputation will suffer as much as your pocket has4 ,before you go to market1 look over your larder1 and consider well what things are wanting--especially on a ,saturday4 ,no well-regulated family can suffer a disorderly caterer to be jumping in and out to make purchases on a ,sunday morning4 ,you will be enabled to manage much better if you will make out a bill of fare for the week on the ,saturday before2 for example1 for a family of half a dozen3 ,sunday ,roast beef and pudding4 ,monday ,fowl1 what was left of pudding fried1 or warmed in the ,dutch oven4 ,tuesday ,calf's head1 apple pie4 ,wednesday ,leg of mutton4 ,thursday ,ditto broiled or hashed1 and pancakes4 ,friday ,fish1 pudding4 ,saturday ,fish1 or eggs and bacon4 ,it is an excellent plan to have certain things on certain days4 ,when your butcher or poulterer knows what you will want1 he has a better chance of doing his best for you2 and never think of ordering beef for roasting except for ,sunday4 ,when you order meat1 poultry1 or fish1 tell the tradesman when you intend to dress it3 he will then have it in his power to serve you with provision that will do him credit1 which the finest meat1 c41 in the world will never do1 unless it has been kept a proper time to be ripe and tendar4 7,kitchiner's ,cook's ,oracle #efth ,thousand4 #es4 ,houlsion ,sons47 ,,do ,,good ,,to ,,your ,,enemy1 ,,that ,,he ,,may ,,become ,,your ,,friend4 #de4 ,the ,family ,circle ,under this title a group of acquaintances in ,london once instituted and carried out a series of friendly parties4 ,the following form of invitation1 and the rules of the ,family ,circle1 will be found interesting1 probably useful3 ,will you do me the favour of meeting here1 as a guest1 on------ next1 at seven precisely1 a few friends who have kindly joined in an attempt to commence occasional pleasant and social parties1 of which the spirit and intent will be better understood by the perusal of the few annexed remarks and rules from ,yours sincerely1------ ,they manage it better in ,france1 is a remark to be often applied with reference to social life in ,england1 and the writer fancies that the prevalence here of a few bad customs1 easily changed1 causes the disadvantageous difference between ourselves and our more courteous and agreeable neighbours4 i4 ,worldly appearance2 the phantom leading many to suppose that wealth is the standard of worth--in the minds of friends1 a notion equally degrading to both parties4 ii4 ,overdress2 causing unnecessary expense and waste of time4 iii4 ,expensive entertainments1 as regards refreshments4 iv4 ,late hours4 ,the following brief rules are suggested1 in a hope to show the way to a more constant1 easy1 and friendly intercourse amongst friends1 the writer feeling convinced that society is equally beneficial and requisite--in fact1 that mankind in seclusion1 like the sword in the scabbard1 often loses polish1 and gradually rusts4 ,,rule ,i4 ,that meetings be held in rotation at each member's house1 for the enjoyment of conversation2 music1 grave and gay2 dancing1 gay only2 and card-playing at limited stakes4 ,,rule ,,ii4 ,that such meetings commence at seven and end about or after twelve1 and that members and guests be requested to remember that punctuality has been called the politeness of kings4 ,,rule ,,iii4 ,that as gentlemen are allowed for the whole season to appear1 like the raven1 in one suit1 ladies are to have the like privilege2 and that no lady be allowed to quiz or notice the habits of another lady2 and that demi-toilette in dress be considered the better taste in the family circle2 not that the writer wishes to raise or lower the proper standard of ladies' dress1 which ought to be neither too high nor too low1 but at a happy medium4 ,,rule ,,iv4 ,that any lady infringing the last rule be liable to reproof by the oldest lady present at the meeting1 if the oldest lady1 like the oldest inhabitant1 can be discovered4 ,,rule ,v4 ,that every member or guest1 be requested to bring with them their own vocal1 instrumental1 or dance music1 and take it away with them1 if possible1 to avoid loss and confusion4 ,,rule ,,vi4 ,that no member or guest1 able to sing1 play1 or dance1 refuse1 unless excused by medical certificate2 and that no cold or sore throat be allowed to last more than a week4 ,,rule ,,vii4 ,that as every member or guest known to be able to sing1 play1 or dance1 is bound to do so if requested1 the performer 7especially if timid7 is to be kindly criticized and encouraged2 it being a fact well known1 that the greatest masters of an art are always the most lenient critics1 from their deep knowledge of the feeling1 intelligence1 and perseverance required to at all approach perfection4 ,,rule ,,viii4 ,that gentlemen present do pay every attention to ladies1 especially visitors2 but such attention is to be general1 and not particular--for instance1 no gentleman is to dance more than three times with one lady during the evening1 except in the case of lovers1 privileged to do odd things during their temporary lunacy1 and also married couples1 who are expected to dance together at least once during the evening1 and oftener if they please4 ,,rule ,,ix4 ,that to avoid unnecessary expense1 the refreshments be limited to cold meat1 sandwiches1 bread1 cheese1 butter1 vegetables1 fruits1 tea1 coffee1 negus1 punch1 malt liquors1 c41 c4 ,,rule ,x4 ,that all personal or face-to-face laudatory speeches 7commonly called toasts1 or1 as may be1 roasts7 be for the future forbidden1 without permission or inquiry1 for reasons following3--,that as the family circle includes bachelors and spinsters1 and he1 she1 or they may be secretly engaged1 it will be therefore cruel to excite hopes that may be disappointed2 and that as some well-informed ,benedick of long experience may after supper advise the bachelor to find the way to woman's heart--vice versa1 some deep-feeling wife or widow1 by pity moven1 may1 perhaps1 after supper advise the spinster the other way1 which1 in public1 is an impropriety manifestly to be avoided4 ,,rule ,,xi4 7suggested by a lady74 ,that any lady1 after supper1 may 7if she please7 ask any gentleman apparently diffident1 or requiring encouragement1 to dance with her1 and that no gentleman can of course refuse so kind a request4 ,,rule ,,xii4 ,that no gentleman be expected to escort any lady home on foot beyond a distance of three miles1 unless the gentleman be positive and the lady agreeable4 ,,rule ,,the ,,last4 ,that as the foregoing remarks and rules are intended1 in perfect good faith and spirit1 to be considered general and not personal1 no umbrage is to be taken1 and the reader is to bear in mind the common and homely saying1-- ,always at trifles scorn to take offence1 ,it shows great pride and very little sense4 ,p4,s4--,to save trouble to both parties1 this invitation be deemed accepted1 without the necessity to reply1 unless refused within twenty-four hours4 #df4 ,evening ,pastimes4 ,among the innocent recreations of the fireside1 there are few more commendable and practicable than those afforded by what are severally termed ,anagrams1 ,arithmorems1 ,single and ,double ,acrostics1 ,buried ,cities1 c41 ,charades1 ,conundrums1 ,cryptographs1 ,enigmas1 ,logogriphs1 ,puzzles1 ,rebuses1 ,riddles1 ,transpositions1 c4 ,of these there are such a variety1 that they are suited to every capacity2 and they present this additional attraction1 that ingenuity may be exercised in the invention of them1 as well as in their solution4 ,many persons who have become noted for their literary compositions may date the origin of their success to the time when they attempted the composition of a trifling enigma or charade4 #dg4 ,acrostics4 ,the acrostic is a short poem in which the first letters of each line1 read collectively1 form a name1 word1 or sentence4 ,the word comes from the ,greek akros1 extreme1 and stichos1 order or line4 ,the acrostic was formerly in vogue for valentine and love verses4 ,when employed as a riddle it is called a ,rebus1 which see4 ,,as ,a ,,man ,,lives1 ,,so ,,shall ,,he ,,die4 #dh4 ,acrostics 7,double74 ,this very fashionable riddle is a double ,rebus1 the initial and final letters of a word or words selected making two names or two words4 ,the usual plan is to first suggest the foundation words1 and then to describe the separate words1 whose initials and finals furnish the answer to the question4 ,thus3 ,a ,party to charm the young and erratic-- ,but likely to frighten the old and rheumatic4 #a ,the carriage in which the fair visitants came3 #b ,a very old tribe with a very old name2 #c ,a brave ,prince of ,wales free from scandal or shame4 ,the answer is ,picnic4 #a ,p ,phaeton ,n #b ,i ,iceni ,i #c ,c ,caradoc ,c ,sometimes the ,double ,acrostic is in prose1 as in this brief example3 ,a ,briton supports his wig1 his grand-mother1 his comfort1 and his country-women4 ,the answer is1 ,beef--,beer3 ,bob1 ,eve1 ,ease1 ,fair4 #di4 ,acrostics 7,triple7 are formed on the same plan1 three names being indicated by the initial1 central1 and final letters of the selected words4 #ej4 ,anagrams are formed by the transposition of the letters of words or sentences1 or names of persons1 so as to produce a word1 sentence1 or verse1 of pertinent or of widely different meaning4 ,they are very difficult to discover1 but are exceedingly striking when good4 ,the following are some of the most remarkable3 ,words ,transpositions ,astronomers444444444444 ,no more stars4 ,catalogues44444444444444,got as a clue4 ,elegant 4444444444444444,neat leg4 ,impatient444444444444444,tim in a pet4 ,immediately4444444444444,i met my ,delia4 ,masquerade 4444444444444,queer as mad4 ,matrimony444444444444444,into my arm4 ,melodrama444444444444444,made moral4 ,midshipman44444444444444,mind his map4 ,old ,england4444444444444,golden land4 ,parishioners444444444444,i hire parsons4 ,parliament44444444444444,partial men4 ,penitentiary444444444444,nay ,i repeat it4 ,presbyterian444444444444,best in prayer4 ,radical ,reform4444444444,rare mad frolic4 ,revolution44444444444444,to love ruin4 ,sir ,robert ,peel444444444,terrible poser4 ,sweetheart44444444444444,there we sat4 ,telegraphs44444444444444,great helps4 #ea4 ,arithmorems4 ,this class of riddle is of recent introduction4 ,the ,arithmorem is made by substituting figures in a part of the word indicated1 for ,roman numerals4 ,the nature of the riddle--from the ,greek arithmos1 number1 and the ,latin remanere1 back again--will be easily seen from the following example1 which is a double ,arithmorem3 ,h #ea and a tub--a fine large fish4 ,a #ajj and gore--a sprightly movement in music4 ,r #e and be--a part of speech4 ,u #eea and as and--a ,spanish province4 ,to #bja and ran--a stupefying drug4 ,r #ajb and nt--an acid4 ,,ou #bej and pap--a ,mexican town4 ,the answer is ,havanna--,tobacco4 ,halibut1 ,allegro1 ,verb1 ,andalusia1 ,narcotic1 ,nitric1 ,acapulco4 #eb4 ,charades are compositions1 poetical or otherwise1 founded upon words1 each syllable of which constitutes a noun1 the whole of each word constituting another noun of a somewhat different meaning from those supplied by its separate syllables4 ,words which fully answer these conditions are the best for the purposes of charades2 though many other words are employed4 ,in writing1 the first syllable is termed ,my first1 the second syllable ,my second1 and the complete word ,my whole4 ,the following is an example of a ,poetical ,charade3 ,the breath of the morning is sweet2 ,the earth is bespangled with flowers1 ,and buds in a countless array ,have ope'd at the touch of the showers4 ,the birds1 whose glad voices are ever ,a music delightful to hear1 ,seem to welcome the joy of the morning1 ,as the hour of the bridal draws near4 ,what is that which now steals on my first1 ,like a sound from the dreamland of love1 ,and seems wand'ring the valleys among1 ,that they may the nuptials approve8 ',tis a sound which my second explains1 ,and it comes from a sacred abode1 ,and it merrily trills as the villagers throng ,to greet the fair bride on her road4 ,how meek is her dress1 how befitting a bride ,so beautiful1 spotless1 and pure6 ,when she weareth my second1 oh1 long may it be ,ere her heart shall a sorrow endure4 ,see the glittering gem that shines forth from her hair-- ',tis my whole1 which a good father gave2 ,twas worn by her mother with honour before-- ,but she sleeps in peace in her grave4 ,twas her earnest request1 as she bade them adieu1 ,that when her dear daughter the altar drew near1 ,she should wear the same gem that her mother had worn ,when she as a bride full of promise stood there4 ,the answer is ,ear-ring4 ,the bells ring1 the sound steals upon the ear1 and the bride wears an ear ring4 ,charades may be sentimental or humorous1 in poetry or prose2 they may also be acted1 in which manner they afford considerable amusement4 #ec4 ,charades 7,acted74 ,a drawing room with folded doors is the best for the purpose4 ,various household appliances are employed to fit up something like a stage1 and to supply the fitting scenes4 ,characters dressed in costumes made up of handkerchiefs1 coats1 shawls1 table-covers1 c41 come on and perform an extempore play1 founded upon the parts of a word1 and its whole1 as indicated already4 ,for instance1 the events explained in the poem given might be acted--glasses might be rung for bells--something might be said in the course of the dialogues about the sound of the bells being delightful to the ear2 there might be a dance of the villagers1 in which a ring might be formed2 a wedding might be performed1 and so on3 but for acting charades there are many better words1 because ,ear-ring could with difficulty be represented without at once betraying the meaning4 ,there is a little work entitled ,philosophy and ,mirth united by ,pen and ,pencil1 and another work1 ,our ,charades2 and ,how we ,played ,them1 #a by ,jean ,francis1 which supply a large number of these ,charades4 ,but the following is the most extensive list of words ever published upon which ,charades may be founded3 ,note3 hyphen added to ,art less1 ,bar rack ,footnote #a3 ,philosophy and ,mirth1 united by ,pen and ,pencil1 ,one ,shilling4 ,our ,charades2 and ,how we played ,them1 by ,jean ,francis1 ,one ,shilling4 ,both published by ,houlston and ,sons1 ,paternoster ,square1 ,london1 ,,ec4 ,a ,,fool',s ,,bolt ,,is ,,soon ,,shot4 #ed4 ,words which may be converted into ,acting or ,written ,charades3 ,aid-less ,air-pump ,ale-house ,ann-ounce ,arch-angel ,arm-let ,art-less ,ass-ail ,ba-boon ,back-bite ,back-slide ,bag-gage ,bag-pipe ,bag-dad ,bail-able ,bale-ful ,band-age ,band-box ,bane-ful ,bar-bed ,bar-gain ,bar-rack ,bar-row ,bat-ten ,beard-less ,bid-den ,bird-lime ,birth-right ,black-guard ,blame-less ,block-head ,boat-man ,boot-jack ,book-worm ,bound-less ,bow-ling ,brace-let ,brain-less ,break-fast ,breath-less ,brick-bat ,brick-dust ,bride-cake ,bride-groom ,broad-cloth ,broad-side ,broad-sword ,brow-beat ,brown-stone ,bug-bear ,bull-dog ,bump-kin ,buoy-ant ,but-ton ,cab-in ,can-did ,can-ton ,care-ful ,car-pet ,car-rot ,cart-ridge ,chair-man ,chamber-maid ,cheer-ful ,cheer-less ,christ-mas ,church-yard ,clans-men ,clerk-ship ,cob-web ,cock-pit ,cod-ling ,coin-age ,con-fined ,con-firm ,con-form ,con-tent ,con-test ,con-tract ,con-verse ,cork-screw ,count-less ,court-ship ,crab-bed ,cross-bow ,cur-tail ,cut-throat ,dark-some ,day-break ,death-watch ,dog-ma ,don-key ,drink-able ,drug-get ,duck-ling ,ear-ring ,earth-quake ,ear-wig ,false-hood ,fan-atic ,fare-well ,far-thing ,fear-less ,fee-ling ,field-farm ,fire-lock ,fire-man ,fire-pan ,fire-ship ,fire-work ,fir-kin ,fish-hook ,flag-rant ,flip-pant ,flood-gate ,fond-ling ,foot-ball ,foot-man ,foot-pad ,foot-step ,foot-stool ,for-age ,for-bear ,for-bid ,found-ling ,fox-glove ,free-hold ,free-stone ,fret-work ,fri-day ,friend-ship ,frost-bite ,fur-long ,gain-say ,gang-way ,glow-worm ,glut-ton ,god-child ,god-daughter ,god-father ,god-like ,god-mother ,god-son ,gold-finch ,gold-smith ,goose-berry ,grand-father ,grate-ful ,grave-stone ,green-finch ,grey-hound ,grim-ace ,grind-stone ,ground-plot ,ground-sell ,guard-ship ,gun-powder ,had-dock ,hail-stone ,hail-storm ,half-penny ,ham-let ,ham-mock ,hand-cuff ,hang-man ,hap-pen ,hard-ship ,hard-ware ,harts-horn ,head-land ,head-less ,head-long ,head-stone ,head-strong ,hear-say ,heart-less ,heart-sick ,heart-string ,hedge-hog ,heir-less ,heir-loom ,hell-hound ,hell-kite ,hence-forth ,hen-roost ,herb-age ,herds-man ,her-self ,hid-den ,high-land ,high-way ,hind-most ,hoar-frost ,hob-goblin ,hogs-head ,home-bred ,honey-bag ,honey-comb ,honey-moon ,honey-suckle ,hood-wink ,horse-back ,horse-shoe ,host-age ,hot-bed ,hot-house ,hot-spur ,hounds-ditch ,hour-glass ,house-hold ,house-maid ,house-wife ,hum-drum ,hump-back ,hurri-cane ,ill-nature ,ill-usage ,in-action ,in-born ,in-crease ,in-justice ,ink-ling ,in-land ,in-mate ,in-no-cent ,in-sane ,in-spirit ,in-tent ,inter-meddle ,inter-sect ,inter-view ,in-valid ,in-vent ,in-vest ,in-ward ,ire-ful ,iron-mould ,i-sing-lass ,jac7k7o-bite ,joy-ful ,joy-less ,justice-ship ,key-stone ,kid-nap ,king-craft ,king-fisher ,kins-man ,kit-ten ,knight-hood ,know-ledge ,lace-man ,lady-bird ,lady-ship ,lamp-black ,land-lady ,land-lord ,land-mark ,land-scape ,land-tax ,lap-dog ,lap-pet ,laud-able ,law-giver ,law-suit ,lay-man ,leap-frog ,leap-year ,lee-ward ,life-guard ,like-wise ,live-long ,load-stone ,log-book ,log-wood ,loop-hole ,lord-ship ,love-sick ,low-land ,luck-less ,luke-warm ,ma-caw ,mad-cap ,mad-house ,mad-man ,mag-pie ,main-mast ,main-sail ,main-spring ,mam-moth ,man-age ,man-date ,marks-man ,mar-row ,mass-acre ,match-less ,may-game ,meat-man ,mis-chance ,mis-chief ,mis-count ,mis-deed ,mis-judge ,mis-quote ,monks-hood ,moon-beam ,moon-light ,muf-fin ,name-sake ,nan-keen ,nap-kin ,neck-cloth ,neck-lace ,nest-ling ,news-paper ,nick-name ,night-cap ,night-gown ,night-mare ,night-watch ,nine-fold ,noon-tide ,north-star ,north-ward ,not-able ,not-ice ,no-where ,nut-gall ,nut-meg ,oak-apple ,oat-cake ,oat-meal ,off-end ,oil-man ,o-men ,on-set ,o-pen ,o-pinion ,our-selves ,out-act ,out-bid ,out-brave ,out-brazen ,out-cast ,out-cry ,out-do ,out-grow ,out-law ,out-line ,out-live ,out-march ,out-rage ,out-ride ,out-run ,out-sail ,out-sell ,out-shine ,out-side ,out-sit ,out-sleep ,out-spread ,out-stare ,out-stretch ,out-talk ,out-vie ,out-ward ,out-weigh ,out-wit ,out-work ,out-worn ,over-act ,over-awe ,over-bear ,over-board ,over-boil ,over-burden ,over-cast ,over-charge ,over-cloud ,over-come ,over-court ,over-do ,over-due ,over-eye ,over-feed ,over-flow ,over-grown ,over-head ,over-hear ,over-heard ,over-joy ,over-lade ,over-lay ,over-leap ,over-load ,over-look ,over-mast ,over-match ,over-pass ,over-pay ,over-peer ,over-plus ,over-poise ,over-power ,over-press ,over-rack ,over-rate ,over-reach ,over-right ,over-ripen ,over-roast ,over-rule ,over-run ,over-see ,over-seer ,over-set ,over-shade ,over-shadow ,over-shoe ,over-shoot ,over-sight ,over-size ,over-sleep ,over-spread ,over-stock ,over-strain ,over-sway ,over-swell ,over-take ,over-throw ,over-took ,over-value ,over-work ,ox-gall ,ox-lip ,pack-age ,pack-cloth ,pad-dock ,pad-lock ,pain-ful ,pain-less ,pal-ace ,pal-ate ,pal-let ,pan-cake ,pan-tiler ,pa-pa ,pa-pal ,par-able ,pa-rent ,pa-ring ,par-snip ,par-son ,par-took ,part-ridge ,pass-able ,pass-over ,pas-time ,patch-work ,pa-tent ,path-way ,pat-ten ,peace-able ,pea-cock ,pear-led ,peer-age ,peer-less ,pen-knife ,pen-man ,pen-man-ship ,penny-worth ,per-jury ,pert-in-a-city ,pick-lock ,pick-pocket ,pie-bald ,pike-staff ,pill-age ,pin-cushion ,pine-apple ,pip-kin ,pitch-fork ,pit-men ,plain-tiff ,play-fellow ,play-house ,play-mate ,play-wright ,plough-man ,plough-share ,pole-cat ,pol-lute ,pop-gun ,pop-in-jay ,port-age ,port-hole ,post-age ,post-chaise ,post-date ,post-house ,post-man ,post-office ,pot-ash ,pot-hook ,pound-age ,prim-rose ,prior-ship ,prop-a-gate ,punch-bowl ,quad-rant ,quench-less ,quick-lime ,quick-sand ,quick-set ,quick-silver ,rain-bow ,ram-part ,ran-sack ,rap-a-city ,rasp-berry ,rattle-snake ,red-breast ,red-den ,rid-dance ,ring-leader ,ring-let ,ring-tail ,ring-worm ,rolling-pin ,rose-water ,rot-ten ,round-about ,round-house ,run-a-gate ,rush-light ,safe-guard ,sal-low ,sand-stone ,sat-in ,sat-ire ,sauce-box ,sauce-pan ,saw-dust ,saw-pit ,scare-crow ,scarf-skin ,scar-let ,school-fellow ,school-master ,school-mistress ,scot-free ,screech-owl ,scul-lion ,sea-born ,sea-calf ,sea-coal ,sea-faring ,sea-girt ,sea-gull ,sea-maid ,sea-man ,seam-less ,seam-stress ,sea-nymph ,sea-piece ,sea-port ,sea-sick ,sea-son ,sea-ward ,second-hand ,seed-cake ,seed-ling ,seed-pearl ,seed-time ,seers-man ,sex-tile ,sex-ton ,shame-less ,sham-rock ,shape-less ,sharp-set ,sheep-cot ,sheep-shearing ,sheep-walk ,sheet-anchor ,shell-fish ,shift-less ,ship-board ,ship-wreck ,shirt-less ,shoe-string ,shoe-waker ,shop-board ,shop-keeper ,shop-man ,shore-less ,short-hand ,short-lived ,short-sighted ,shot-free ,shoulder-belt ,shrove-tide ,side-board ,side-long ,side-saddle ,side-ways ,sight-less ,silk-weaver ,silk-worm ,silver-smith ,sin-less ,six-fold ,skim-milk ,skip-jack ,sky-lark ,sky-light ,slap-dash ,sleeve-less ,slip-board ,slip-shod ,slip-slop ,slope-wise ,slow-worm ,snip-pet ,snip-snap ,snow-ball ,snow-drop ,snuff-box ,sod-den ,sol-ace ,so-lo ,sol-vent ,some-body ,some-how ,some-time ,some-what ,some-where ,song-stress ,son-net ,southern-wood ,span-king ,spare-rib ,spar-row ,speak-able ,speech-less ,spite-ful ,sports-man ,spot-less ,spring-halt ,spruce-beer ,stair-case ,star-board ,star-gazer ,star-less ,star-light ,star-like ,star-ling ,states-man ,stead-fast ,steel-yard ,steer-age ,step-dame ,step-daughter ,step-father ,step-mother ,steward-ship ,stiff-neck ,still-born ,stock-jobber ,stone-fruit ,store-fruit ,store-house ,stow-age ,strata-gem ,straw-berry ,stream-let ,strip-ling ,sum-mary ,summer-house ,summer-set ,sun-beam ,sun-burnt ,sun-day ,sun-dry ,sun-flower ,sun-less ,sup-plant ,sup-pliant ,sup-port ,sup-port-able ,sup-position ,sup-press ,swans-down ,sweep-stake ,sweet-bread ,sweet-briar ,sweet-heart ,sweet-william ,sweet-willow ,swine-herd ,swords-man ,tar-get ,tar-tar ,taw-dry ,tax-able ,tea-cup ,teem-ful ,teem-less ,tell-tale ,ten-able ,ten-a-city ,ten-ant ,ten-dance ,ten-don ,ten-dril ,ten-or ,thank-ful ,thank-less ,them-selves ,thence-forth ,there-after ,there-at ,there-by ,there-fore ,there-from ,there-in ,there-on ,there-to ,there-with ,thick-set ,thought-ful ,thought-less ,thread-bare ,three-fold ,three-score ,thresh-old ,through-out ,thunder-bolt ,thunder-struck ,till-age ,tip-pet ,tip-staff ,tire-some ,title-page ,toad-stool ,toil-some ,tom-boy ,tooth-ache ,top-knot ,top-most ,top-sail ,touch-stone ,touch-wood ,towns-man ,toy-shop ,track-less ,trap-door ,tre-foil ,trip-let ,trip-thong ,trod-den ,turn-pike ,turn-spit ,turn-stile ,tutor-age ,twelfth-night ,twelfth-tide ,two-fold ,two-pence ,up-braid ,up-hill ,up-hold ,up-land ,up-ride ,up-right ,up-roar ,up-shot ,up-start ,up-ward ,use-less ,vain-glory ,van-guard ,vault-age ,wag-on ,wag-tail ,wain-scot ,waist-coat ,wake-ful ,wal-nut ,wan-ton ,ward-mate ,ward-robe ,ward-ship ,ware-house ,war-fare ,war-like ,war-rant ,wash-ball ,waste-ful ,watch-ful ,watch-man ,watch-word ,water-course ,water-fall ,water-fowl ,water-man ,water-mark ,water-mill ,water-work ,way-lay ,way-ward ,weather-cock ,weather-glass ,weather-wise ,web-bed ,web-foot ,wed-lock ,week-day ,wel-come ,wel-fare ,well-born ,well-bred ,wheel-wright ,where-at ,where-by ,whet-stone ,whip-cord ,whip-hand ,whirl-pool ,whirl-wind ,white-wash ,whit-low ,whit-sun-tide ,who-ever ,whole-sale ,whole-some ,wild-fire ,wil-low ,wind-lass ,wind-mill ,wind-pipe ,win-now ,win-some ,wise-acre ,wit-less ,wolf-dog ,wood-cock ,wood-land ,wood-lark ,wood-man ,wood-note ,wood-nymph ,work-house ,work-man ,work-shop ,worm-wood ,wrath-ful ,wrath-less ,wrist-band ,writ-ten ,year-ling ,youth-ful ,a ,,liar ,,should ,,have ,a ,,good ,,memory4 #ee4 ,chronograms or ,chrono-graphs are riddles in which the letters of the ,roman notation in a sentence or series of words are so arranged as to make up a date4 ,the following is a good example3 ,my ,day ,closed ,is ,in ,immortality4 ,the initials ,,mdciii4 give #afjc1 the year of ,queen ,elizabeth's death4 ,sometimes the ,chronogram is employed to express a date on coins or medals2 but oftener it is simply used as a riddle3 ,a poet who in blindness wrote2 another lived in ,charles's reign2 a third called the father of ,english verse2 a ,spanish dramatist2 the scolding wife of ,socrates2 and the ,prince of ,latin poets1--their initials give the year of the ,great ,plague--,,mdclxv4--#affe3 ,milton1 ,dryden1 ,chaucer1 ,lope-de-,vega1 ,xantippe1 ,virgil4 ,the word comes from ,chronos1 time1 and gramma1 a letter4 ,,begin ,,well ,,and ,,end ,,better4 #ef4 ,conundrums4 ,these are simple catches1 in which the sense is playfully cheated1 and are generally founded upon words capable of double meaning4 ,the following are examples3 ,where did ,charles the ,first's executioner dine1 and what did he take8 ,he took a chop at the ,king's ,head4 ,when is a plant to be dreaded more than a mad dog8 ,when it's madder4 ,what is majesty stripped of its externals8 ,it is a jest4 ,the m and the y1 externals1 are taken away4 ,why is hot bread like a caterpillar8 ,because it's the grub that makes the butter fly4 ,why did the accession of ,victoria throw a greater damp over ,england than the death of ,king ,william8 ,because the ,king was missed 7mist7 while the ,queen was reigning 7raining74 ,why should a gouty man make his will8 ,to have his legatees 7leg at ease74 ,why are bankrupts more to be pitied than idiots8 ,because bankrupts are broken1 while idiots are only cracked4 ,why is the treadmill like a true convert8 ,because it's turning is the result of conviction4 ,when may a nobleman's property be said to be all feathers8 ,when his estates are all entails 7hen-tails74 ,,every ,,man ,,knows ,,where ,,his ,,own ,,shoe ,,pinches4 #eg4 ,cryptography1 or secret writing from the ,greek cryptos1 a secret1 and graphein1 to write--has been largely employed in state despatches1 commercial correspondence1 love epistles1 and riddles4 ,the telegraphic codes employed in the transmission of news by electric wire1 partakes somewhat of the cryptographic character1 the writer employing certain words or figures1 the key to which is in the possession of his correspondent4 ,the single-word despatch sent by ,napier to the ,government of ,india1 was a sort of cryptographic conundrum--,peccavi1 ,i have sinned 7,scinde72 and in the agony column of the ',times' there commonly appear paragraphs which look puzzling enough until we discover the key-letter or figure4 ,various and singular have been the devices adopted--as1 for instance1 the writing in the perforations of a card especially prepared1 so as only to allow the real words of the message to be separated from the mass of writing by means of a duplicate card with similar perforations2 the old ,greek mode of writing on the edges of a strip of paper wound round a stick in a certain direction1 and the substitution of figures or signs for letters or words4 ,where one letter is always made to ,stand for another1 the secret of a cryptograph is soon discovered1 but when1 as in the following example1 the same letter does not invariably correspond to the letter for which it is a substitute1 the difficulty of deciphering the cryptograph is manifestly increased3 ,ohs ya h sych1 oayarsa rr loucys syms ,osrh srore rrhmu h smsmsmah emshyr snms4 ,the translation of this can be made only by the possessor of the key4 a b c d e f g h i j k l m n o p q r s t u v w x y z h u s h m o n e y b y c h a r l e s h r o s s e s q ,hush ,money1 by ,charles ,h4 ,ross1 ,esq4--twenty-six letters which1 when applied to the cryptograph1 will give a couplet from ,parnell's ,hermit3 ,far in a wild1 unknown to public view1 ,from youth to age a reverend hermit grew4 ,the employment of figures and signs for letters is the most usual form of the cryptograph4 ,from the following jumble we get a portion of ,hamlet's address to the ,ghost3 #i a #f #b x #i a #a #c a #c #b 99 #g #f #i #e #b #a #b #g #b a #a 2 #d #b #h 99 2 7 #c #c 1 99 #g #h #b #i x 1 #a 99 #f 99 #d x #c a #a #i a #b #a ,with the key a b c d e f g h i j k l m n o p q r s t u v w x y z #i #d #e #a #b #g #f #h #c - x a 99 7 7 1 2 3 4 o _/ it is easy to write and not very hard to read the entire speech4 ,the whole theory of the cryptogram is that each correspondent possesses the key to the secret4 ,to confound an outside inquirer the key is often varied4 ,a good plan is to take a line from any ordinary book and substitute the first twenty-six of its letters for those of the alphabet4 ,in your next cryptogram you take the letters from another page or another book4 ,it is not necessary to give an example4 ,enough will be seen from what we have written to instruct an intelligent inquirer4 #eh4 ,decapitations and ,curtailments are riddles somewhat of the nature of the ,logogriph1 which see4 ,in the first1 the omission of the successive initials produces new words1 as--,prelate1 ,relate1 ,elate1 ,late1 ,ate4 ,in the curtailment the last letter of the word is taken away with a similar result1 as--,patent1 ,paten1 ,pate1 ,pat1 ,pa4 ,of like kind are the riddles known as variations1 mutilations1 reverses1 and counterchanges4 ,a good example of the last-named is this3 ,charge1 ,chester1 ,charge3 on1 ,stanley1 on6 ,were the last words of ,marmion4 ,had ,i but been in ,stanley's place1 ,when ,marmion urged him to the chase1 ,a tear might come on every face4 ,the answer is onion--,on1 ,i1 on4 ,,mock ,,not ,a ,,cobbler ,,for ,,his ,,black ,,thumb4 #ei4 ,enigmas are compositions of a different character1 based upon ideas1 rather than upon words1 and frequently constructed so as to mislead1 and to surprise when the solution is made known4 ,enigmas may be founded upon simple catches1 like ,conundrums1 in which form they are usually called ,,riddles1 such as3 ,though you set me on foot1 ,i shall be on my head4 ,the answer is1 ,a nail in a shoe4 ,the celebrated ,enigma on the letter ,h1 by ,miss ,catherine ,fanshawe1 but usually attributed to ,lord ,byron1 commencing3 ',twas whispered in heaven1 'twas muttered in hell1 ,and echo caught faintly the sound as it fell2 and given elsewhere in this volume 7,see par4 #bae1 page #gg71 is an admirable specimen of what may be rendered in the form of an ,enigma4 #fj4 ,hidden ,words4 ,a riddle in which names of towns1 persons1 rivers1 c41 are hidden or arranged1 without transposition1 in the midst of sentences which convey no suggestion of their presence4 ,in the following sentence1 for instance1 there are hidden six ,christian names3--,here is hid a name the people of ,pisa acknowledge3 work at each word1 for there are worse things than to give the last shilling for bottled wine4--,the names are ,ida1 ,isaac1 ,kate1 ,seth1 ,ethel1 ,edwin4 ,great varieties of riddles1 known as ,buried ,cities1 ,hidden ,towns1 c41 are formed on this principle1 the words being sometimes placed so as to read backwards1 or from right to left4 ,the example given will1 however1 sufficiently explain the mode of operation4 #fa4 ,lipogram from leipein1 to leave out1 and gramma1 a letter--is a riddle in which a name or sentence is written without its vowels1 as3 ,thprffthpddngsthtng1 ,the proof of the pudding is in the eating4 ,whnhnorslst ts--rlftd1 ,dths bt--sr rtrt fm nfmy4 ,when honour's lost 'tis a relief to die1 ,death's but a sure retreat from infamy4 ,this riddle sometimes appears as a proverb4 ,fear's the white feather all cowards wear4 ----s' th wht fthr ll cwrds---- #fb4 ,logogriph4 ,this is a riddle 7logos1 a word1 and griphos1 a riddle7 in which a word is made to undergo several changes4 ,these changes are brought about by the addition1 subtraction1 omission1 or substitution of a letter or letters4 ,the following1 by the late ,lord ,macaulay1 is an excellent example3 ,cut off my head1 how singular ,i act3 ,cut off my tail1 and plural ,i appear4 ,cut off my head and tail--most curious fact1 ,although my middle's left1 there's nothing there6 ,what is my head cut off8--a sounding sea6 ,what is my tail cut off8--a flowing river6 ,amid their mingling deaths ,i fearless play ,parent of softest sounds1 though mute for ever6 ,the answer is cod4 ,cut off its head and it is od 7odd1 singular72 its tail1 and it is ,co41 plural1 for company2 head and tail1 and it is o1 nothing4 ,its head is a sounding ,c 7sea71 its tail a flowing ,d 7river ,dee71 and amid their depths the cod may fearless play1 parent of softest sounds yet mute for ever4 #fc4 ,metagram1 a riddle in which the change of the initial letter produces a series of words of different meanings2 from meta1 implying change1 and gramma1 a letter4 ,thus3 ,i cover your head2 change my head1 and ,i set you to sleep2 change it again and again1 and with every change comes a new idea4--,cap1 ,nap1 ,gap1 ,sap1 ,hap1 ,map1 ,lap1 ,pap1 ,rap1 ,tap4 ,this kind of riddle is also known as word-capping4 ,,gunpowder ,,made ,,by ,a ,,monk ,,at ,,cologne ,a4,d4#accj4 #fd4 ,palindrome1 from the ,greek palin-dromos1 running back again4 ,this is a word1 sentence1 or verse that reads the same both forwards and backwards--as1 madam1 level1 reviver2 live on no evil2 love your treasure and treasure your love2 you provoked ,harry before ,harry provoked you2 servants respect masters when masters respect servants4 ,numerous examples of ,palindrome or reciprocal word-twisting exist in ,latin and ,french2 but in ,english it is difficult to get a sentence which will be exactly the same when read either way4 ,the best example is the sentence which1 referring to the first banishment of the ,great ,napoleon1 makes him say1 as to his power to conquer ,europe3 ,able was ,i ere ,i saw ,elba4 #fe4 ,puzzles vary much4 ,one of the simplest that we know is this3 ,take away half of thirteen and let eight remain4 ,write ,,xiii on a slate1 or on a piece of paper--rub out the lower half of the figures1 and ,,viii will remain4 ,upon the principle of the square-words1 riddlers form ,diagonals1 ,diamonds1 ,pyramids1 ,crosses1 ,stars1 c4 ,these specimens will show their peculiarities3 #ff4 ,oblique ,puzzle4 ,malice1 eight1 a polemical meeting1 a ,scottish river1 what ,i write with1 a decided negative1 the capital of ,ireland4 ,the initials downward name a celebrated musician4 7solution in p4#fg below47 #fg4 ,diagonal ,puzzle4 ,a direction1 a singer1 a little bird1 a lady's ring1 a sharp shaver4 ,read from left to right and right to left1 the centrals show two famous novelists4 ,the following are answers to these two puzzles1 and afford good examples of their construction to any one who wishes to try his hand at their manufacture4 ,,oblique4 ,,diagonal4 ,r ,e ,v ,e ,n ,g ,e ,l ,a ,b ,e ,l ,o ,c ,t ,a ,v ,e ,t ,e ,n ,o ,r ,s ,y ,n ,o ,d ,d ,i ,v ,e ,r ,s ,p ,e ,y ,j ,e ,w ,e ,l ,i ,n ,k ,r ,a ,z ,o ,r ,n ,o ,i #fh4 ,diamond ,puzzle4 ,the head of a mouse1 what the mouse lives in1 the county of calves1 the city of porcelain1 a ,german town1 a ,transatlantic stream1 a royal county1 a ,yorkshire borough1 ,eve's temptation1 our poor relation1 myself4 ,centrals down and across1 show a wide1 wide1 long river4 ,the construction of the ,diamond ,puzzle is exhibited in the following diagram1 which is1 at the same time1 the answer to it4 ,,diamond4 ,m ,a ,i ,r ,e ,s ,s ,e ,x ,d ,r ,e ,s ,d ,e ,n ,g ,o ,t ,t ,i ,n ,g ,e ,n ,m ,i ,s ,s ,i ,s ,s ,i ,p ,p ,i ,b ,e ,r ,k ,s ,h ,i ,r ,e ,h ,a ,l ,i ,f ,a ,x ,a ,p ,p ,l ,e ,a ,p ,e ,i #fi4 ,rebuses are a class of ,enigma generally formed by the first1 sometimes the first and last1 letters of words1 or of transpositions of letters1 or additions to words4 ,dr4 ,johnson1 however1 represents ,rebus to be a word represented by a picture4 ,and putting the ,doctor's definition and our own explanation together1 the reader may glean a good conception of the nature of the ,rebus of which the following is an example3 ,the father of the ,grecian ,jove2 ,a little boy who's blind2 ,the foremost land in all the world2 ,the mother of mankind2 ,a poet whose love-sonnets are ,still very much admired2-- ,the initial letters will declare ,a blessing to the tired4 ,answer--,saturn2 ,love2 ,england2 ,eve2 ,plutarch4 ,the initials form sleep4 ,the excellent little work mentioned in para4 #fc1 entitled ,philosophy and ,mirth united by ,pen and ,pencil1 has this novelty1 that many of the ,enigmas are accompanied by enigmatical pictures1 so that the eye is puzzled as well as the ear4 ,,glass ,,first ,,brought ,,to ,,england ,a4,d4 #ffh4 #gj4 ,square ,words4 ,a comparatively modern sort of riddle1 in which the letters of each word selected reads both across and down4 ,with four letters the making of the riddle is easy1 but with five or six the difficulty increases4 ,we give an example of each4 i4 ,inside1 a thought1 a liquid gem1 a timid creature4 ii4 ,to run out1 odour1 to boil1 to loosen1 unseen essence4 iii4 ,compensations1 a court favourite1 to assist1 to bite slightly1 ,spanish money1 sarcasms4 i4 ii4 ,p ,i ,t ,h ,i ,s ,s ,u ,e ,i ,d ,e ,a ,s ,c ,e ,n ,t ,t ,e ,a ,r ,s ,e ,e ,t ,h ,h ,a ,r ,e ,u ,n ,t ,i ,e ,e ,t ,h ,e ,r iii4 ,a ,m ,e ,n ,d ,s ,m ,i ,n ,i ,o ,n ,e ,n ,a ,b ,l ,e ,n ,i ,b ,b ,i ,e ,d ,o ,l ,l ,a ,r ,s ,n ,e ,e ,r ,s ,with seven or eight letters the riddle becomes exceedingly difficult1 especially if the selected words are of like character and syllables4 #ga4 ,chess1 ,laws of4 ,the rules given below are those which are now universally accepted by ,english players4 i4 ,the board is to be so placed as to leave a white square at the right hand of the player4 ii4 ,any mistake in placing the board or the men may be rectified before the fourth move is completed1 but not after4 iii4 ,the players draw lots for the first move1 and take the move alternately4 ,when odds are given1 the player giving them moves first4 ,white generally moves first2 therefore1 if black win the move1 the board is turned4 ,it is usual to play with the white and black men alternately4 iv4 ,the piece touched must be moved4 ,when the fingers of the player have once left the man1 it cannot be again removed from the square it occupies4 ,except the move be illegal1 when the opponent can insist on the piece being moved in the proper manner1 or for the opposing ,king to be moved4 v4 ,in touching a piece simply to adjust it1 the player must notify to his adversary that such is his intention4 ,it is usual1 in such a case1 to say ,j'adoube 7,i adjust72 but he may not touch a piece with the intention of moving it1 and then1 when he discover his mistake1 say1 ,j'adoube4 ,the phrase is simply intended to be used when a piece is displaced or overturned by accident4 vi4 ,if a player take one of his own men by mistake1 or touch a wrong man1 or one of his opponent's men1 or make an illegal move1 his adversary may compel him to take the man1 make the right move1 move his ,king1 or replace the piece1 and make a legal move4 vii4 ,a pawn may be played either one or two squares at a time when first moved4 ,in the latter case it is liable to be taken en passant1 with a pawn that could have taken it had it been played only one square4 viii4 ,a player cannot castle under any of the following circumstances3--#a4 ,if he has moved either ,king or ,rook4 #b4 ,if the ,king be in check4 #c4 ,if there be any piece between the ,king and the ,rook4 #d4 ,if the ,king1 in moving1 pass over any square commanded by any one of his adversary's forces4 ,you cannot castle to get out of check4 ix4 ,if a player give a check without crying check1 the adversary need not take notice of the check4 ,but if two moves only are made before the discovery of the mistake1 the pieces may be replaced1 and the game properly played4 x4 ,if a player say check without actually attacking the ,king1 and his adversary move his ,king or take the piece1 the latter may elect either to let the move stand or have the pieces replaced and another move made4 xi4 ,if1 at the end of a game1 the players remain1 one with a superior to an inferior force1 or even if they have equal forces1 the defending player may call upon his adversary to mate in fifty moves on each side1 or draw the game4 ,if one player persist in giving perpetual check1 or repeating the same move1 his opponent may count the moves for the draw2 in which case touching a piece if reckoned a move4 xii4 ,stalemate1 or perpetual check is a drawn game4 xiii4 ,directly a pawn reaches its eighth square it must be exchanged for a piece4 ,it is usual to change the pawn for a ,queen1 but it may be replaced by a ,rook1 ,bishop1 or ,knight1 without reference to the pieces already on the board4 ,in practice it would be changed for a ,queen or a ,knight1 seeing that the ,queen's moves include those of the ,rook and ,bishop4 ,thus you may have two or more ,queens1 three or more ,rooks1 ,bishops1 or ,knights on the board at the end of the game4 xiv4 ,should any dispute arise1 the question must be submitted to a bystander1 whose decision is to be considered final4 ,for information as to the best modes of play1 the ,openings and ,endings of ,games1 c41 read ',the ,book of ,chess'1 by ,g4,h4 ,selkirk1 published by ,messrs4 ,houlston and ,sons4 #gb4 ,draughts1 ,rules of the ,game4 ,the accepted laws for regulating the game are as follows3 i4 ,the board is to be so placed as to have the white or black double corners at the right hand of the player4 ii4 ,the first move is taken by chance or agreement1 and in all the subsequent games of the same sitting1 the first move is taken alternately4 ,black generally moves first4 iii4 ,any action which prevents your adversary from having a full view of the board is not allowed1 and if persisted in1 loses the game to the offending player4 iv4 ,the man touched must be moved1 but the men may be properly adjusted during any part of the game4 ,after they are so placed1 if either player1 when it is his turn to play1 touch a man1 he must move it4 ,if a man be so moved as to be visible on the angle separating the squares1 the player so touching the man must move it to the square indicated4 ,by this it is meant that a player may not move first to one square and then to another4 ,once moved on to a square1 the man must remain there4 v4 ,it is optional with the player either to allow his opponent to stand the huff1 or to compel him to take the offered piece4 ,standing the huff is when a player refuses to take an offered piece1 but either intentionally or accidentally makes another move4 ,his adversary then removes the man that should have taken the piece1 and makes his own move--huff and move1 as it is called4 vi4 ,ten minutes is the longest time allowed to consider a move1 which if not made within that time1 forfeits the game4 vii4 ,it is compulsory upon the player to take all the pieces he can legally take by the same series of moves4 ,on making a ,king1 however1 the latter remains on his square till a move has been made on the other side4 viii4 ,all disputes are to be decided by the majority of the bystanders present1 or by an umpire4 ix4 ,no player may leave the room without the consent of his adversary1 or he forfeits the game4 x4 ,a false move must be remedied as soon as it is discovered1 or the maker of such move loses the game4 xi4 ,when only a small number of men remain toward the end of the game1 the possessor of the lesser number may call on his opponent to win in at least fifty moves1 or declare the game drawn4 ,with two ,kings to one1 the game must be won in at most twenty moves on each side4 xii4 ,the player who refuses to abide by the rules loses the game4 ,in the losing game a player must take all the men he can by his move4 #gc4 ,whist4 7,upon the principle of ,hoyle's games47 ,great silence and attention should be observed by the players4 ,four persons cut for partners2 the two highest are against the two lowest4 ,the partners sit opposite to each other1 and he who cuts the lowest card is entitled to the deal4 ,the ace is the lowest in cutting4 i4 ,shuffling---,each person has a right to shuffle the cards before the deal2 but it is usual for the elder hand only2 and the dealer after4 ii4 ,cutting4--,the pack is then cut by the right hand adversary2 and the dealer distributes the cards1 one by one1 to each of the players1 beginning with the player on his left1 until he comes to the last card1 which he turns up for trump1 and leaves on the table till the first trick be played4 iii4 ,first ,play4--,the elder hand1 the player on the left of the dealer1 plays first4 ,the winner of the trick plays again2 and so on1 till all the cards are played out4 iv4 ,mistakes4--,no intimations1 or signs are permitted between the partners4 ,the mistake of one party is the profit of the adversary4 v4 ,collecting ,tricks4--,the tricks belonging to each player should be turned and collected by one of the partners only4 ,all above six tricks reckon towards game4 vi4 ,honours4--,the ace1 king1 queen1 and knave of trumps are called honours2 and when either of the partners hold three separately1 or between them1 they count two points towards the game2 and in case they have four honours1 they count four points4 vii4 ,game4--,long ,whist game consists of ten points1 ,short ,whist of five points4 #gd4 ,terms used in ,whist4 i4 ,finessing1 is the attempt to gain an advantage2 thus3--,if you have the best and third best card of the suit led you put on the third best1 and run the risk of your adversary having the second best2 if he has it not1 which is two to one against him1 you are then certain of gaining a trick4 ii4 ,forcing1 is playing the suit of which your partner or adversary has not any1 and which in order to win he must trump4 iii4 ,long ,trump1 the one or more trumps in your hand when all the rest are out4 iv4 ,loose ,card1 a card of no value1 and the most proper to throw away4 v4 ,points1--,ten make the game2 as many as are gained by tricks or honours1 so many points are set up to the score of the game4 vi4 ,quarte1 four successive cards in suit4 vii4 ,quarte ,major1 a sequence of ace1 king1 queen1 and knave4 viii4 ,quinte1 five successive cards in suit4 ix4 ,quinte ,major1 is a sequence of ace1 king1 queen1 knave1 and ten4 x4 ,see-saw1 is when each partner trumps a suit1 and when they play those suits to each other for that purpose4 xi4 ,score1 is the number of points set up4 ,the following is a good method of scoring with coins or counters3 #a #b #c #d #e #f #g #h #i #jj #j #j #jj #jjj #j #j #jj #jjj #jj #jj #jjj #j #j #j ,for ,short ,whist there are regular markers4 xii4 ,slam1 is when either side win every trick4 xiii4 ,tenance1 is possessing the first last and third best cards1 and being the player2 you consequently catch the adversary when that suit is played3 as1 for instance1 in case you have ace and queen of any suit1 and your adversary leads that suit1 you must win two tricks1 by having the best and third best of the suit played1 and being the last player4 xiv4 ,tierce1 three successive cards in suit4 xv4 ,tierce ,major1 a sequence of ace1 king1 and queen4 ,,children ,,and ,,chickens ,,must ,,always ,,be ,,picking4 #ge4 ,maxims for ,whist4 i4 ,lead from your strong suit1 be cautious how you change suits1 and keep a commanding card to bring it in again4 ii4 ,lead through the strong suit and up to the weak2 but not in trumps2 unless very strong in them4 iii4 ,lead the highest of a sequence2 but if you have a quarte or cinque to a king1 lead the lowest4 iv4 ,lead through an honour1 particularly if the game is against you4 v4 ,lead your best trump1 if the adversaries be eight1 and you have no honour2 but not if you have four trumps1 unless you have a sequence4 vi4 ,lead a trump if you have four or five1 or a strong hand2 but not if weak4 vii4 ,having ace1 king1 and two or three small cards1 lead ace and king if weak in trumps1 but a small one if strong in them4 viii4 ,if you have the last trump1 with some winning cards1 and one losing card only1 lead the losing card4 ix4 ,return your partner's lead1 not the adversaries'2 and if you hold only three originally1 play the best2 but you need not return it immediately1 when you win with a king1 queen1 or knave1 and have only small ones1 or when you hold a good sequence1 a strong suit1 or five trumps4 x4 ,do not lead from ace queen1 or ace knave4 xi4 ,do not--as a rule--lead an ace1 unless you have a king4 xii4 ,do not lead a thirteenth card1 unless trumps be out4 xiii4 ,do not trump a thirteenth card1 unless you be last player1 or want the lead4 xiv4 ,keep a small card to return your partner's lead4 xv4 ,be cautious in trumping a card when strong in trumps1 particularly if you have a strong suit4 xvi4 ,having only a few small trumps1 make them when you can4 xvii4 ,if your partner refuse to trump a suit1 of which he knows you have not the best1 lead your best trump4 xviii4 ,when you hold all the remaining trumps1 play one1 and then try to put the lead in your partner's hand4 xix4 ,remember how many of each suit are out1 and what is the best card left in each hand4 xx4 ,never force your partner if you are weak in trumps1 unless you have a renounce1 or want the odd trick4 xxi4 ,when playing for the odd trick1 be cautious of trumping out1 especially if your partner be likely to trump a suit4 ,make all the tricks you can early1 and avoid finessing4 xxii4 ,if you take a trick1 and have a sequence1 win it with the lowest4 ,,there ,,are ,,none ,,so ,,wicked ,,as ,,represented4 #gf4 ,laws of ,whist1 as accepted at the best ,clubs4 i4 ,the deal is determined by cutting-in4 ,cutting-in and cutting-out must be by pairs4 ,less than three cards1 above or below1 is not a cut4 ,ace is lowest4 ,ties cut again4 ,lowest deals4 ,each player may shuffle1 the dealer last4 ,the right-hand adversary cuts to dealer4 ii4 ,if a card be exposed1 a fresh deal may be demanded4 iii4 ,dealer must not look at bottom card2 and the trump-card must be left1 face upwards1 on the table till the first trick be turned1 or opponents may call a fresh deal4 iv4 ,too many or too few cards is a misdeal--an exposed or face card4 ,in either case1 a fresh deal may be demanded4 ,in cases of a misdeal1 the deal passes to the next player4 v4 ,after the first round has been played1 no fresh deal can be called4 ,if the first player hold fewer than thirteen cards1 the other hands being right1 the deal stands4 vi4 ,if two cards be dealt to the same player1 the dealer may rectify his error before dealing another card4 ,the dealer must not touch the cards after they have left his hands2 but he may count those remaining in the pack if he suspect a misdeal1 or he may ask the players to count their cards4 ,one partner may not deal for another without the consent of opponents4 vii4 ,if the trump-card be not taken into the dealer's hand at the expiration of the first round1 it may be treated as an exposed card1 and called4 ,after this1 no one has a right to ask what was the trump-card1 but he may ask ,what are ,trumps8 viii4 ,if the third hand play before the second1 the fourth has a right to play before his partner2 or if the fourth hand play before the second or third1 the cards so played must stand1 and the second be compelled to win the trick if he can4 ix4 ,if a player lead out of his turn1 or otherwise expose a card1 that card may be called1 if the playing of it does not cause a revoke4 ,calling a card is the insisting of its being played when the suit comes round1 or when it may be played4 x4 ,if a player trump by mistake1 he may recall his card1 and play to the suit1 if the card be not covered2 but he may be compelled to play the highest or lowest of the suit led1 and to play the exposed trump when it is called by his adversaries4 xi4 ,if1 before a trick be turned1 a player discover that he has not followed suit1 he may recall his card2 but the card played in error can be called when the suit is played4 xii4 ,before a trick is turned1 the player who made it may see the preceding trick4 ,only one trick is to be shown2 not more1 as is sometimes erroneously believed4 xiii4 ,before he plays1 a player may require his partner to draw his card1 or he may have each card in the trick claimed before the trick be turned4 xiv4 ,when a player does not follow suit his partner is allowed to ask him whether he has any card of the suit led4 xv4 ,the penalty for a revoke--either by wrongfully trumping the suit led1 or by playing a card of another suit--is the loss of three tricks2 but no revoke can be claimed till the cards are abandoned1 and the trick turned4 ,revokes forfeit three tricks from the hand or score3 or opponents may add three to their score2 partner may ask and correct a trick if not turned2 the revoking side cannot score out in that deal4 xvi4 ,no revoke can be claimed after the tricks are gathered up1 or after the cards are cut for the next deal4 ,the wilful mixing up of the cards in such case loses the game4 xvii4 ,the proof of a revoke lies with the claimants1 who may examine each trick on the completion of the round4 xviii4 ,if a revoke occur on both sides1 there must be a new deal4 xix4 ,honours cannot be counted unless they are claimed previous to the next deal4 ,no omission to score honours can be rectified after the cards are packed2 but an overscore1 if proved1 must be deducted4 xx4 ,honours can only be called at eight points 7in ,long ,whist71 and at nine they do not count4 ,in some ,clubs1 eight1 with the deal1 cannot call against nine4 #gg4 ,short ,whist is the above game cut in half4 ,honours are not called at any part of the game2 but1 as in ,long ,whist1 they are counted by their holders and scored--except at the score of four4 ,all the maxims and ,rules belonging to the parent game apply to ,short ,whist4 #gh4 ,points at ,short ,whist4 ,the ,game consists of ,five ,points4 ,one for a ,single--#e to #c or #d2 ,two for a ,double--#e to #a or #b2 ,three for a ,triple--#e to love4 ,a ,rubber--two ,games successively won1 or the two best ,games out of three--counts for ,two ,points4 ,thus1 if the first ,game be won by #e to #d1 the ,points are #a to love2 the second ,game won by the opposite side by #e to #a1 the ,points are then #a to #b2 the third ,game won by the side which won the first1 by #e to love4 ,the ,points are then #f to #b--;a balance of #d4 ,this is arrived at thus3 the ,single in the first ,game1 #a2 the ,triple in the third ,game1 #c2 the ,rubber 7two ,games of three71 #b2 together1 #f4 ,from this deduct #b1 for the ,double gained by the opponents in the second ,game1 which leaves #d1 as above4 ,short ,whist is usually played for points--say1 a shilling1 or a penny1 for each point2 two for the ,game1 and two for the ,rubber4 ,,none ,,are ,,so ,,good ,,as ,,they ,,should ,,be4 #gi4 ,advice to all ,players4 i4 ,count1 and arrange your cards into suits2 but do not always place your trumps in one particular part of your hand1 or your opponents will discover how many you have4 ii4 ,attend to the game1 and play as though your hand consisted of twenty-six instead of thirteen cards4 iii4 ,in the second round of a suit1 win the trick when you can1 and lead out for your partner's high cards as soon as possible4 iv4 ,touch only the card you intend to play4 v4 ,retain a high trump as long as you can1 to bring back your strong suit4 vi4 ,with a weak hand1 always try to secure the seventh or odd trick to save the game4 vii4 ,attend to the score1 and play as if the whole fortune of the game depended on yourself4 viii4 ,remember the number of trumps out at every stage of the game4 ,note1 also1 the fall of every court-card in the other suits1 so that you are never in doubt as to the card that will win the trick4 ix4 ,hold the turn-up as long as you can1 as by that means you keep your adversaries from knowing your strength in trumps4 x4 ,do not force your partner unnecessarily1 as by that means you sometimes become his adversary instead of his friend4 xi4 ,when in doubt1 play a trump4 ,play the game in its integrity1 and recollect that ,whist is full of inferences as well as facts4 #hj4 ,cribbage4 ,the game of ,cribbage differs from all other games by its immense variety of chances4 ,it is played with the full pack of cards1 often by four persons1 but it is a better game for two4 ,there are also different modes of playing--with five1 six1 or eight cards2 but the best games use those with five or six cards4 ,,night ,,is ,,not ,,dark ,,to ,,the ,,good4 #ha4 ,terms ,used in ,cribbage4 i4 ,crib4--,the crib is composed of the cards thrown out by each player1 and the dealer is entitled to score whatever points are made by them4 ii4 ,pairs are two similar cards1 as two aces or two kings4 ,whether in hand or play they reckon for two points4 iii4 ,pairs-,royal are three similar cards1 and reckon for six points1 whether in hand or play4 iv4 ,double ,pairs-,royal are four similar cards and reckon for twelve points1 whether in hand or play4 ,the points gained by pairs1 pairs-royal1 and double pairs-royal1 in playing1 are thus effected3--,your adversary having played a seven and you another1 constitutes a pair1 and entitles you to score two points2 your antagonist then playing a third seven1 makes a pair-royal1 and he marks six2 and your playing a fourth is a double pair-royal1 and entitles you to twelve points4 v4 ,fifteens4--,every fifteen reckons for two points1 whether in hand or play4 ,in hand they are formed either by two cards--as a five and any tenth card1 a six and a nine1 a seven and an eight1 or by three cards1 as a two1 a five1 and an eight1 two sixes and a three4 ,if in play1 such cards as together make fifteen are played1 the player whose card completes that number1 scores two points4 vi4 ,sequences are three or four more successive cards1 and reckon for an equal number of points1 either in hand or play4 ,in playing a sequence1 it is of no consequence which card is thrown down first2 as thus3--your adversary playing an ace1 you a five1 he a three1 you a two1 then he a four--he counts five for the sequence4 vii4 ,flush4--,when1 the cards are all of one suit1 they reckon for as many points as there are cards4 ,for a flush in the crib1 the turned-up card must be of the same suit as those put out4 viii4 ,nob4--,the knave of the suit turned up reckons for one point2 if a knave be turned up1 the dealer marks two4 ix4 ,end ,hole4--,the point scored by the last player1 if he make under thirty-one2 if he make thirty-one exactly1 he marks two4 x4 ,last4--,three points taken at the commencement of the game of five-card cribbage by the non-dealer4 ,,nor ,,is ,,day ,,bright ,,to ,,the ,,wicked4 #hb4 ,the ,accepted ,laws of ,cribbage4 i4 ,the players cut for deal4 ,the ace is lowest in cutting4 ,in case of a tie1 they cut again4 ,the holder of the lowest card deals4 ii4 ,not fewer than four cards is a cut2 nor must the non-dealer touch the pack after he has cut it4 iii4 ,too many or too few cards dealt constitutes a misdeal1 the penalty for which is the taking of two points by the non-dealer4 iv4 ,a faced card1 or a card exposed during the act of dealing necessitates a new deal1 without penalty4 v4 ,the dealer shuffles the cards and the non-dealer cuts them for the start4 vi4 ,if the non-dealer touch the cards 7except to cut them for the turn-up7 after they have been cut for the start1 he forfeits two points4 vii4 ,in cutting for the start1 not fewer than three cards must be lifted from the pack or left on the table4 viii4 ,the non-dealer throws out for the crib before the dealer4 ,a card once laid out cannot be recalled1 nor must either party touch the crib till the hand is played out4 ,either player confusing the crib cards with his hand1 is liable to a penalty of three points4 ,in three and four-hand cribbage the left-hand player throws out first for the crib1 then the next2 the dealer last4 ,the usual and best way is for the non-dealer to throw his crib over to the dealer's side of the board2 on these two cards the dealer places his own1 and hands the pack over to be cut4 ,the pack is then at the right side of the board for the next deal4 ix4 ,the player who takes more points than those to which he is entitled1 either in play or in reckoning hand or crib1 is liable to be pegged2 that is1 to be put back as many points as he has over-scored1 and have the points added to his opponent's side4 ,in pegging you must not remove your opponent's front peg till you have given him another4 ,in order to take him down1'' you remove your own back peg and place it where his front peg ought to be1 you then take his wrongly placed peg and put it in front of your own front1 as many holes as he has forfeited by wrongly scoring4 x4 ,no penalty attaches to the taking of too few points in play1 hand1 or crib4 xi4 ,when a player has once taken his hand or crib1 he cannot amend his score4 xii4 ,when a knave is turned up1 two for his heels must be scored before the dealer's own card be played1 or they cannot be taken4 xiii4 ,a player cannot demand the assistance of his adversary in reckoning hand and crib4 xiv4 ,a player may not1 except to peg him1 touch his adversary's pegs1 under a penalty of two points4 ,if the foremost peg has been displaced by accident1 it must be placed in the hole behind the peg standing on the board4 xv4 ,the peg once holed cannot be removed by either player till another point or points be gained4 xvi4 ,the player who scores a game as won when1 in fact1 it is not won1 loses it4 xvii4 ,a lurch--scoring the whole sixty-one before your adversary has scored thirty-one--is equivalent to a double game1 if agreed to previous to the commencement of the game4 xviii4 ,a card that may be legally played cannot be withdrawn after it has been once thrown face upwards on the table4 xix4 ,if a player neglect to score his hand1 crib1 or any point or points of the game1 he cannot score them after the cards are packed or the next card played4 xx4 ,the player who throws up his cards and refuses to score1 forfeits the game4 xxi4 ,if a player neglect to play when he can play a card within the prescribed thirty-one1 he forfeits two holes4 xxii4 ,each player's hand and crib must be plainly thrown down on the table and not mixed with the pack1 under penalty of the forfeiture of the game4 ,the player who refuses to abide by the rules1 loses the game4 ,bystanders must not interfere unless requested to decide any disputed point4 #hc4 ,five-,card ,cribbage4 ,in this the sixty-one points or holes on the cribbage-board mark the game4 ,the player cutting the lowest card deals2 after which1 each player lays out two of the five cards for the crib1 which belongs to the dealer4 ,the adversary cuts the remainder of the pack1 and the dealer turns up and lays upon the crib the uppermost card1 the turn-up4 ,if it be a knave1 he marks two points4 ,the card turned up is reckoned by both in counting their hands or crib4 ,after laying out1 the eldest hand plays a card1 which the other should endeavour to pair1 or find one1 the pips of which1 reckoned with the first1 will make fifteen2 then the non-dealer plays another card1 and so on alternately1 until the pips on the cards played make thirty-one1 or the nearest possible number under that4 #hd4 ,counting for ,game in ,cribbage4 ,when he whose turn it is to play cannot produce a card that makes thirty-one1 or comes under that number1 he says1 ,go1 and his antagonist scores one1 or plays any card or cards he may have that will make thirty-one1 or under4 ,if he can make exactly thirty-one1 he takes two points2 if not1 one4 ,such cards as remain after this are not played1 but each player then counts and scores his hand1 the non-dealer first4 ,the dealer then marks the points for his hand1 and also for his crib1 each reckoning the cards every way they can possibly be varied1 and always including the turned-up card4 ,points4 ,for every fifteen #b ,pair1 or two of a sort #b ,pair-royal1 or three of a sort #f ,double pair-royal1 or four ditto #ab ,knave of the turned-up suit #a ,sequences and flushes1 whatever their number4 #he4 ,examples of ,hands in ,cribbage4 ,two sevens1 two eights1 and a nine count #bd ,two eights1 a seven1 and two nines #bj ,two nines1 a six1 seven1 and eight #af ,two sixes1 two fives1 and a four #bd ,two sixes1 two fours1 and a five #bd ,two fives1 two fours1 and a six #bd ,two threes1 two twos1 and an ace #af ,two aces1 two twos1 and a three #af ,three fives and a tenth card #ad ,three fours and a seven #ab ,three twos and a nine #h ,six1 seven1 eight1 and two aces the ragged #ac #f #a and #h #ae-b2 #f #a and #h #af-d2 #f #a #a #g #ae-f2 #g #h #ae-h1 the pair of aces and the sequence #e #ac4 ,three sixes and a nine count #ab ,three sevens and an eight #ab ,three eights and a seven #ab ,three nines and a six #ab ,three threes and a nine #ab ,three sixes and a three #ab ,three sevens and an ace #ab ,two tens 7pair7 and two fives #ab ,two tenth cards 7not a pair7 and two fives #aj ,two nines and two sixes #ab ,two eights and two sevens #ab ,two sixes and two threes #h ,two fives1 a four1 and a six #ab ,two fours1 a five1 and a six #ab ,two sixes1 a four1 and a five #ab ,two threes and two nines #h ,two nines1 a seven1 and an eight #aj ,two eights1 a seven1 and a nine #ab ,two sevens1 an eight1 and a nine #ab ,two sixes1 a seven1 and an eight #aj ,two sixes1 a three1 and a nine #h ,a seven1 eight1 nine1 ten1 and knave #g ,a six1 seven1 eight1 nine1 and ten #i ,a six1 seven1 eight1 and nine #h ,a six1 five1 and two sevens #h ,any double sequence of three cards and a pair 7as knave1 queen1 and two kings74 #f ,any sequence of three cards and a fifteen #e ,any sequence of four cards and a fifteen 7as seven1 eight1 nine and ten7 counts #f ,any sequence of six cards #f ,any sequence of four cards and a flush #h ,any flush of four cards and a fifteen #f ,any flush of four cards and a pair #f ,the highest number that can be counted from five cards is #bi--made from four fives and a knave2 that is1 three fives and a knave of the suit turned up1 and a five on the pack--for the combinations of the four fives1 #af2 for the double pair-royal1 #ab2 his nob1 #a-bi4 ,,rustle ,,is ,,not ,,industry4 #hf4 ,maxims for laying out the ,crib ,cards4 ,in laying out cards for the crib1 the player should consider not only his own hand1 but also to whom the crib belongs1 as well as the state of the game2 for what might be right in one situation would be wrong in another4 ,possessing a pair-royal1 it is generally advisable to lay out the other cards for crib1 unless it belongs to the adversary4 ,avoid giving him two fives1 a deuce and a trois1 five and six1 seven and eight1 five and any other tenth card4 ,when he does not thereby materially injure his hand1 the player should for his own crib lay out close cards1 in hope of making a sequence2 or two of a suit1 in expectation of a flush2 or cards that of themselves reckoned with others will count fifteen4 ,when the antagonist be nearly up1 and it may be expedient to keep such cards as may prevent him from gaining at play4 ,the rule is to baulk your adversary's crib by laying out cards not likely to prove of advantage to him1 and to lay out favourably for your own crib4 ,this applies to a stage of the game when it may be of consequence to keep in hand cards likely to tell in play1 or when the non-dealer would be either out by his hand1 or has reason for thinking the crib of little moment4 ,a king and a nine is the best baulk1 as none can form a sequence beyond it2 king or queen1 with an ace1 six1 seven1 eight1 or nine1 are good ones to put out4 ,low cards are generally the most likely to gain at play2 the flushes and sequences1 particularly if the latter be aiso flushes1 are eligible hands1 as thereby the player will often be enabled either to assist his own crib1 or baulk that of the opponent2 a knave should never be put out for his crib1 if it can be retained in hand4 #hg4 ,three or ,four-,hand ,cribbage differs little from the preceding4 ,they put out but one card each to the crib1 and when thirty-one1 or the nearest to that has been made1 the next eldest hand leads1 and the players go on again in rotation1 with the remaining cards1 till all are played out1 before they proceed to show hands and crib4 ,for three-handed cribbage triangular boards are used4 #hh4 ,three-,hand ,cribbage is sometimes played1 wherein one person sits out1 not each game1 but each deal in rotation4 ,in this the first dealer generally wins4 #hi4 ,six-,card ,cribbage4 ,the two players commence on an equality1 without scoring any points for the last1 retain four cards in hand1 and throw out two for crib4 ,at this game it is of advantage to the last player to keep as close as possible1 in hope of coming in for fifteen1 a sequence1 or pair1 besides the end hole1 or thirty-one4 ,the first dealer is thought to have some trifling advantage1 and each player may1 on the average1 expect to make twenty-five points in every two deals4 ,the first non-dealer is considered to have the preference1 when he gains ten or more the first hand1 the dealer not making more than his average number4 #ij4 ,eight-,card ,cribbage is sometimes played4 ,six are retained in hand1 and the game is conducted on the same plan as before4 #ia4 ,all ,fours is usually played by two persons2 not unfrequently by four4 ,its name is derived from the four chances1 called high1 low1 ,jack1 game1 each making a point4 ,it is played with a complete pack of cards1 six of which are to be dealt to each player1 three at a time2 and the next card1 the thirteenth1 is turned up for the trump by the dealer1 who1 if it prove a knave1 scores one point4 ,the highest card cut deals first4 ,the cards rank the same as at whist--the first to score ten points1 wins4 #ib4 ,laws of ,all-,fours4 i4 ,a new deal can be demanded for an exposed card1 too few or too many cards dealt2 in the latter case1 a new deal is optional1 provided it be done before a card has been played1 but not after1 to draw from the opposing hand the extra card4 ii4 ,no person can beg more than once in each hand1 except by mutual agreement4 iii4 ,each player must trump or follow suit on penalty of the adversary scoring one point4 iv4 ,if either player score wrongly it must be taken down1 and the adversary either scores four points or one1 as may have previously been agreed4 v4 ,when a trump is played1 it is allowable to ask your adversary if it be either high or low4 vi4 ,one card may count all-fours2 for example1 the eldest hand holds the knave and stands his game1 the dealer has neither trump1 ten1 ace1 nor court-card2 it will follow that the knave will be both high1 low1 ,jack1 and game1 as explained by-- #ic4 ,terms used in ,all-,fours4 i4 ,high4--,for the highest trump out1 the holder scores one point4 ii4 ,low4--,for the lowest trump out1 the original holder scores one point1 even if it be taken by the adversary4 iii4 ,jack4--,for the knave of trumps the holder scores one4 ,if it be won by the adversary1 the winner scores the point4 iv4 ,game4--,the greatest number that1 in the tricks gained1 are shown by either player1 reckoning3 ,four for an ace4 ,three for a king4 ,two for a queen4 ,one for a knave4 ,ten for a ten4 ,the other cards do not count3 thus it may happen that a deal may be played without having any to reckon for game4 v4 ,begging is when the eldest hand1 disliking his cards1 uses his privilege1 and says1 ,i beg2 in which case the dealer either suffers his adversary to score one point1 saying1 ,take one1 or gives each player three cards more from the pack1 and then turns up the next card1 the seventh for trumps4 ,if1 however1 the trump turned up to be of the same suit as the first1 the dealer must go on1 giving each three cards more1 and turning up the seventh1 until a change of suit for trumps shall take place4 #id4 ,maxims for ,all-,fours4 i4 ,make your knave as soon as you can4 ii4 ,secure your tens by playing any small cards1 by which you may throw the lead into you adversary's hand4 iii4 ,win your adversary's best cards when you can1 either by trumping or with superior cards4 iv4 ,if1 being eldest hand1 you hold either ace1 king1 or queen of trumps1 without the knave or ten1 play them immediately1 as1 by this means1 you may chance to win the knave or ten4 #ie4 ,loo4 ,this game is played both ,limited and ,unlimited ,loo2 it is played two ways1 both with five and three cards4 ,several may play1 but five or seven make the better game4 #if4 ,three-,card ,loo4 i4 ,this game is played by any number of persons1 from three1 but five or seven make the best game4 ii4 ,the cards are cut for deal1 the holder of the lowest card being dealer2 after which the deal goes round1 from left to right4 ,in case of a tie1 the players cut again4 ,ace is lowest1 and the court-cards and tens are reckoned of the same value1--namely1 ten4 iii4 ,the left-hand adversary shuffles or makes the pack1 and the player to the right of the dealer cuts previous to the deal4 iv4 ,the cards take their usual value1 ace highest2 then king1 queen1 knave1 ten1 and so on1 down to deuce4 ,the dealer then gives three cards1 one at a time1 face downwards1 to each player2 and also dealing an extra hand1 or miss1 which may be thrown on the table either as the first or last card of each round4 v4 ,a card too many or too few is a misdeal4 vi4 ,the stakes being settled beforehand1 the dealer puts into the pool his three halfpence1 pence1 or sixpences1 and the game proceeds3 vii4 ,the first player on the left of the dealer looks at his hand1 and declares whether he will play or take the miss4 ,if he decide to play1 he says1 ,i play1 or ,i take the miss2 but he may elect to do neither2 in which case he places his cards on the pack1 and has nothing further to do with that round4 ,the next player looks at his hand1 and says whether he will play or not2 and so on1 till the turn comes to the dealer1 who1 if only one player stand the chance of the loo1 may either play or give up the stakes4 viii4 ,in the first round it is usual either to deal a single2 that is1 a round without a miss1 when all the players must play2 or each player puts into the pool a sum equal to that staked by the dealer in which latter case a miss is dealt4 ,,never ,,open ,,the ,,door ,,to ,a ,,little ,,vice4 #ig4 ,laws of ,loo4 i4 ,for a misdeal the dealer is looed4 ii4 ,for playing out of turn or looking at the miss without taking it1 the player is looed4 iii4 ,if the first player possess two or three trumps1 he must play the highest1 or be looed4 iv4 ,with ace of trumps only1 the first player must lead it1 or be looed4 v4 ,the player who looks at his own cards1 or the miss out of his turn1 is looed4 vi4 ,the player who looks at his neighbour's hand1 either during the play or when they lie on the table1 is looed4 vii4 ,the player who informs another what cards he possesses1 or gives any intimation that he knows such or such cards to be in the hand or the miss1 is looed4 viii4 ,the player who throws up his cards after the leading card is played1 is looed4 ix4 ,each player who follows the elder hand must head the trick if he can1 or be looed4 x4 ,each player must follow suit if he can1 or be looed4 ,the player who is looed pays into the pool the sum agreed4 #ih4 ,mode of ,play4 i4 ,when it is seen how many players stand in the round1 the elder hand plays a card--his highest trump if he has two or more2 if not1 any card he chooses4 ,the next plays1 and1 if he can1 follows suit or heads the trick with a trump4 ,if he can do neither1 he throws away any card4 ii4 ,and so the round goes on2 the highest card of the suit1 or the highest trump1 winning the trick4 ,the winner of the trick then leads another card4 iii4 ,the game consists of three tricks1 and the pool is divided equally among the players possessing them4 ,thus1 if there be three pence1 shillings1 or half-crowns1 in the pool1 the tricks are a penny1 sixpence1 or half-a-crown each4 ,the three tricks may of course be won by a single player1 or they may be divided between two or three4 ,each player who fails to win a trick is looed1 and pays into the next pool the amount determined on as the loo4 iv4 ,when played for a determinate stake1 as a penny for the deal and three pence for the loo1 the game is called ,limited ,loo4 ,when each player is looed for the sum in the pool1 it is ,unlimited ,loo4 v4 ,caution is necessary in playing this game to win4 ,as a general rule1 the first player should not take the miss1 as the dealer's stake is necessarily to be added to the loo4 ,nor the miss be taken after two players have struck in 7declared to play71 for the chances are that they possess good leading cards4 #ii4 ,club ,law4 ,another way of playing ,loo is for all the parties to play whenever a club is turned up as trumps4 ,it is merely another mode of increasing the pool4 #ajj4 ,five-,card ,loo4 i4 ,in principle it is the same as the other game ,loo1 only instead of three1 the dealer 7having paid his own stake into the pool7 gives five cards to each player1 one by one1 face downwards4 ii4 ,after five cards have been dealt to each player1 another is turned up for trump2 the knave of clubs generally1 or sometimes the knave of the trump suit1 as agreed upon1 is the highest card1 and is styled ,pam2 the ace of trumps is next in value1 and the rest on succession1 as at ,whist4 ,each player can change all or any of the five cards dealt1 or throw up his hand1 and escape being looed4 ,those who play their cards1 either with or without changing1 and do not gain a trick1 are looed4 ,this is also the case with all who have stood the game1 when a flush or flushes occur2 and each1 except a player holding pam1 of an inferior flush1 must pay a stake1 to be given to him who sweeps the board1 or divided among the winners at the ensuing deal1 according to the tricks made4 ,for instance1 if every one at dealing stakes half-a-crown1 the tricks are entitled to sixpence a-piece1 and whoever is looed must put down half-a-crown1 exclusive of the deal2 sometimes it is settled that each person looed shall pay a sum equal to what happens to be on the table at the time4 ,five cards of a suit1 or four with pam1 make a flush which sweeps the board1 and yields only to a superior flush1 or the elder hand4 ,when the ace of trumps is led1 it is usual to say1 ,pam be civil2 the holder of which last-mentioned card must then let the ace pass4 iii4 ,any player with five cards of a suit 7a flush7 looes all the players who stand in the game4 iv4 ,the rules in this game are the same as in ,three ,card ,loo4 #aja4 ,put4 ,the game of ,put is played with an entire pack of cards1 generally by two1 but sometimes by four persons4 ,at ,put the cards have a value distinct from that in other games4 ,the best card in the pack is a trois1 or three2 the next a deuce1 or two2 then the ace1 king1 queen1 knave1 ten in rotation4 ,the dealer distributes three cards to each player1 by one at a time2 whoever cuts the lowest card has the deal1 and five points make the game1 except when both parties say1 ,i put--for then the score is at an end1 and the contest is determined in favour of the player who may win two tricks out of three4 ,when it happens that each player has won a trick1 and the third is a tie--that is1 covered by a card of equal value--the whole goes for nothing1 and the game must begin anew4 #ajb4 ,two-,handed ,put4 ,the eldest hand plays a card2 and whether the adversary pass it1 win it1 or tie it1 has a right to say1 ,i put1 or place his cards on the pack4 ,if you accept the first and your opponent decline the challenge1 you score one2 if you prefer the latter1 your adversary gains a point2 but if1 before he play1 your opponent says1 ,i put1 and you do not choose to see him1 he is entitled to add one to his score4 ,it is sometimes good play to say1 ,i put1 before you play a card3 this depends on the nature of your hand4 #ajc4 ,four-,handed ,put4 ,each party has a partner1 and when three cards are dealt to each1 one of the players gives his partner his best card1 and throws the other two face downwards on the table3 the dealer is at liberty to do the same to his partner1 and vice versa4 ,the two who have received their partners' cards play the game1 previously discarding their worst card for the one received from their partners4 ,the game then proceeds as at two-handed ,put4 #ajd4 ,laws of ,put4 i4 ,when the dealer accidentally discovers any of his adversary's cards1 the adversary may demand a new deal4 ii4 ,when the dealer discovers any of his own cards in dealing1 he must abide by the deal4 iii4 ,when a faced card is discovered during the deal1 the cards must be reshuffled1 and dealt again4 iv4 ,if the dealer give his adversary more cards than are necessary1 the adversary may call a fresh deal1 or suffer the dealer to draw the extra cards from his hand4 v4 ,if the dealer give himself more cards than are his due1 the adversary may add a point to his game1 and call a fresh deal1 or draw the extra cards from the dealer's hand4 vi4 ,no bystander must interfere1 under penalty of paying the stakes4 vii4 ,either party saying1 ,i put--that is1 ,i play--cannot retract1 but must abide the event of the game1 or pay the stakes4 ,,knowledge ,,makes ,,humble4 #aje4 ,speculation is a lively round game1 at which several may play1 with a complete pack of cards1 bearing the same value as at whist4 ,a pool is made with fish or counters1 on which such a value is fixed as the company may agree4 ,the highest trump in each deal wins the pool2 and should it happen that not one trump be dealt1 then the company pool again1 and the event is decided by the succeeding deal4 ,after determining the deal1 c41 the dealer pools six fish1 and every other player four2 then three cards are given to each1 by one at a time1 and another turned up for trump4 ,the cards are not to be looked at1 except in this manner3 ,the eldest hand shows the uppermost card1 which1 if a trump1 the company may speculate on1 or bid for--the highest bidder buying and paying for it1 provided the price offered be approved of by the seller4 ,after this is settled1 if the first card does not prove a trump1 then the next eldest is to show the uppermost card1 and so on--the company speculating as they please1 till all are discovered1 when the possessor of the highest trump1 whether by purchase or otherwise1 gains the pool4 ,to play at speculation well1 recollection is requisite of what superior cards of that particular suit have appeared in the preceding deals1 and calculation of the probability of the trump offered proving the highest in the deal then undetermined4 #ajf4 ,connexions4 ,three or four persons may play at this game4 ,if the former number1 ten cards each are to be given2 but if the latter1 only eight are dealt1 which bear the same value as at whist1 except that diamonds are always trumps4 ,the connexions are formed as follows3 i4 ,by the two black aces4 ii4 ,the ace of spades and king of hearts4 iii4 ,the ace of clubs and king of hearts4 #ajg4 ,for the ,first ,connexion1 #bs4 are drawn from the pool2 for the second1 #as42 for the third1 and by the winner of the majority in tricks1 #f;d4 each is taken4 ,these sums are supposing gold staked3 when only silver is pooled1 then pence are drawn4 ,a trump played in any round where there is a connexion wins the trick1 otherwise it is gained by the player of the first card of connexions2 and1 after a connexion1 any following player may trump without incurring a revoke3 and also1 whatever suit may be led1 the person holding a card of connexion is at liberty to play the same2 but the others must1 if possible1 follow suit1 unless one of them can answer the connexion1 which should be done in preference4 ,no money can be drawn till the hands are finished2 then the possessors of the connexions are to take first1 according to precedence1 and those having the majority of tricks take last4 #ajh4 ,matrimony4 ,this game is played with an entire pack of cards1 by any number of persons from five to fourteen4 ,it consists of five chances1 usually marked on a board1 or sheet of paper1 as follows3 ,best4 ,the ,ace of ,diamonds turned up4 -------------------- ,confederacy4 ,,intrigue2 ,,or ,matrimony4 ,king and ,knave4 ,,queen ,,and ,,knave4 ,king and ,queen4 -------------------- ,pairs4 ,the ,highest4 ,matrimony is generally played with counters1 and the dealer puts what he pleases on each or any chance1 the other players depositing each the same quantity1 less one--that is1 when the dealer stakes twelve1 the rest of the company lay down eleven each4 ,after this1 two cards are dealt round to every one1 beginning on the left2 then to each person one other card1 which is turned up1 and he who so happens to get the ace of diamonds sweeps all4 ,if it be not turned up1 then each player shows his hand2 and any of them having matrimony1 intrigue1 c41 takes the counters on that point2 and when two or more people happen to have a similar combination1 the oldest hand has the preference2 and1 should any chance not be gained1 it stands over to the next deal4--,observe3 ,the ace of diamonds turned up takes the whole pool1 but when in hand ranks only as any other ace2 and if not turned up1 nor any ace in hand1 then the king1 or next superior card1 wins the chance styled best4 ,,ignorance ,,makes ,,proud4 #aji4 ,pope ,joan4 ,a game somewhat similar to ,matrimony4 ,it is played by any number1 with an ordinary pack of cards1 and a marking or pool board1 to be had of most fancy stationers4 ,the eight of diamonds must first be taken from the pack4 ,after settling the deal1 shuffling1 c41 the dealer dresses the board4 ,this he does by putting the counters into its several compartments--one counter or other stake to ,ace1 one each to ,king1 ,queen1 ,knave1 and ,game2 two to ,matrimony1 two to ,intrigue1 and six to the nine of diamonds1 styled the ,pope4 ,this dressing is1 in some companies1 at the individual expense of the dealer1 though1 the players usually contribute two stakes each towards the pool4 ,the cards are then dealt round equally to every player1 one turned up for trump1 and about six or eight left in the stock to form stops4 ,for example1 if the ten of spades be turned up1 the nine becomes a stop4 ,the four kings1 and the seven of diamonds1 are always fixed stops1 and the dealer is the only person permitted1 in the course of the game1 to refer occasionally to the stock for information what other cards are stops in their respective deals4 ,if either ace1 king1 queen1 or knave happen to be the turned-up-trump1 the dealer may take whatever is deposited on that head2 but when ,pope be turned up1 the dealer is entitled both to that and the game1 besides a stake for every card dealt to each player4 ,unless the game be determined by ,pope being turned up1 the eldest hand begins by playing out as many cards as possible2 first the stops1 then ,pope1 if he have it1 and afterwards the lowest card of his longest suit--particularly an ace1 for that never can be led through4 ,the other players follow1 when they can1 in sequence of the same suit1 till a stop occurs4 ,the player having the stop becomes eldest hand1 and leads accordingly2 and so on1 until some player parts with all his cards1 by which he wins the pool 7game71 and becomes entitled besides to a stake for every card not played by the others1 except from any one holding ,pope1 which excuses him from paying4 ,if ,pope has been played1 then the player having held it is not excused4 ,king and ,queen form what is called matrimony2 queen and knave1 when in the same hand1 make intrigue2 but neither these nor ace1 king1 queen1 knave1 or pope1 entitle the holder to the stakes deposited thereon1 unless played out2 and no claim can be allowed after the board be dressed for the succeeding deal4 ,in all such cases the stakes remain for future determination4 ,pope ,joan needs only a little attention to recollect what stops have been made in the course of the play4 ,for instance1 if a player begin by laying down the eight of clubs1 then the seven in another hand forms a stop1 whenever that suit be led from any lower card2 or the holder1 when eldest1 may safely lay it down1 in order to clear his hand4 ,,knowledge ,,talks ,,lowly #aaj4 ,cassino4 ,the game of cassino is played with an entire pack of cards1 generally by four persons1 but sometimes by three1 and often by two4 #aaa4 ,terms used in ,cassino4 i4 ,great ,cassino1 the ten of diamonds1 which reckons for two points4 ii4 ,little ,cassino1 the two of spades1 which reckons for one point4 iii4 ,the ,cards is when you have a greater share than your adversary1 and reckons for three points4 iv4 ,the ,spades is when you have the majority of that suit1 and reckons for one point4 v4 ,the ,aces3 each of which reckons for one point4 vi4 ,lurched is when your adversary has won the game before you have gained six points4 ,in some deals at this game it may so happen that neither party win anything1 as the points are not set up according to the tricks1 c41 obtained1 but the smaller number is constantly subtracted from the larger1 both in cards and points2 and if they both prove equal1 the game commences again1 and the deal goes on in rotation4 ,when three persons play at this game1 the two lowest add their points together1 and subtract from the highest2 but when their two numbers together either amount to or exceed the highest1 then neither party scores4 #aab4 ,laws of ,cassino4 i4 ,the deal and partners are determined by cutting1 as at whist1 and the dealer gives four cards1 one at a time1 to each player1 and either regularly as he deals1 or by one1 two1 three1 or four at a time1 lays four more1 face upwards1 upon the board1 and1 after the first cards are played1 four others are dealt to each person1 until the pack be concluded2 but it is only in the first deal that any cards are to be turned up4 ii4 ,the deal is not lost when a card is faced by the dealer1 unless in the first round1 before any of the four cards are turned up upon the table2 but if a card happen to be faced in the pack1 before any of the said four be turned up1 then the deal begins again4 iii4 ,any person playing with less than four cards must abide by the loss2 and should a card be found under the table1 the player whose number is deficient takes the same4 iv4 ,each person plays one card at a time1 with which he may not only take at once every card of the same denomination upon the table1 but likewise all that will combine therewith2 as1 for instance1 a ten takes not only every ten1 but also nine and ace1 eight and deuce1 seven and three1 six and four1 or two fives2 and if he clear the board before the conclusion of the game1 he is to score a point2 and whenever any player cannot pair or combine1 then he is to put down a card4 v4 ,the tricks are not to be counted before all the cards are played2 nor may any trick but that last won be looked at1 as every mistake must be challenged immediately4 vi4 ,after all the pack is dealt out1 the player who obtains the last trick sweeps all the cards then remaining unmatched upon the table and wins the game4 #aac4 ,vingt-un4 ,description of the ,game4--,the game of ,vingt-un1 or twenty-one1 may be played by two or more persons2 and1 as the deal is advantageous1 and often continues long with the same person1 it is usual to determine it at the commencement by turning up the first ace1 or knave4 #aad4 ,method of ,playing ,vingt-un4 ,the cards must all be dealt out in succession1 unless a natural ,vingt-un occur1 and in the meantime the pone1 or youngest hand1 should collect those that have been played1 and shuffle them together1 ready for the dealer1 against the period when he shall have distributed the whole pack4 ,the dealer first gives two cards1 one at a time1 to each player1 including himself2 then he asks each player in rotation1 beginning with the eldest hand on the left1 whether he stands or chooses another card4 ,if he need another card1 it must be given from off the top of the pack1 and afterwards another1 or more1 if desired1 till the points of the additional card or cards1 added to those dealt1 exceed or make twenty-one exactly1 or such a number less than twenty-one as the player thinks fit to stand upon4 ,when the points on the player's cards exceed twenty-one1 he throws the cards on the table1 face downwards1 and pays the stake4 ,the dealer is1 in turn1 entitled to draw additional cards2 and1 on taking a ,vingt-un1 receives double stakes from all who stand the game1 except such other players1 likewise having twenty-one1 between whom it is thereby a drawn game4 ,when any adversary has a ,vingt-un1 and the dealer not1 then the opponent so having twenty-one1 wins double stakes from him4 ,in other cases1 except a natural ,vingt-un happen1 the dealer pays single stakes to all whose numbers under twenty-one are higher than his own1 and receives from those who have lower numbers2 but nothing is paid or received by such players as have similar numbers to the dealer4 ,when the dealer draws more than twenty-one1 he pays to all who have not thrown up4 ,in some companies ties pays the dealer4 ,,ignorance ,,talks ,,loud4 #aae4 ,natural ,vingt-un4 ,twenty-one1 when dealt in a player's first two cards1 is styled a ,natural4 ,it should be declared at once1 and entitles the holder to double stakes from the dealer1 and to the deal1 except it be agreed to pass the deal round4 ,if the dealer turns up a natural he takes double stakes from all the players and retains the deal4 ,if there be more than one natural1 all after the first receive single stakes only4 ,aces count either eleven or one2 court cards1 ten2 the rest according to their points4 #aaf4 ,the ,odds of natural ,vingt-un depend upon the average number of cards likely to come under or exceed twenty-one2 for example1 if those in hand make fourteen exactly1 it is seven to six that the one next drawn does not make the number of points above twenty-one2 but if the points be fifteen1 it is seven to six against that hand2 yet it would not1 therefore1 always be prudent to stand at fifteen1 for as the ace may be calculated both ways1 it is rather above an even bet that the adversary's first two cards amount to more than fourteen4 ,a natural ,vingt-un may be expected once in seven coups when two1 and twice in seven when four1 people play1 and so on1 according to the number of players4 #aag4 ,quadrille4 ,this game1 formerly very popular1 has been superseded by ,whist4 ,quadrille1 the game referred to by ,pope in his ,rape of the ,lock1 is now obsolete4 #aah4 ,ecart4 ,this game1 which has lately revived in popularity1 is played by two persons with a pack of cards from which the twos1 threes1 fours1 fives1 and sixes have been discarded4 ,in the clubs it is usual to play with two packs1 used alternately4 ,the players cut for deal1 the highest card deals4 ,the pack is shuffled and the non-dealer cuts4 ,the dealer then from the united pack gives five cards to each1 beginning with his adversary1 by twos and threes1 or threes and twos2 and always dealing in the same way throughout the game4 ,the eleventh card is turned up for trump4 ,if the turn-up be a king1 the dealer marks one point2 five points being game4 ,the non-dealer looks at his cards1 and if he be dissatisfied with them1 he may propose--that is1 change any or all of them for others from the stock1 or remainder of the pack on the table4 ,should he propose1 he says1 ,i propose1 or cards1 and it is in the option of the dealer to give or refuse cards4 ,when he decides to give1 he says1 ,i accept1 or ,how many8 ,should he refuse to change he says1 ,i decline1 or ,play4 ,the dealer may1 if he accept the proposal1 change any or all the cards in his own hand4 ,sometimes a second discard is allowed1 but that must be by previous agreement4 ,of course the non-dealer may play without discarding1 in which case the dealer must play his own hand without changing any of his cards4 ,when the hands are arranged the non-dealer plays a card1 which is won or lost by the playing of a superior card of the suit led4 ,the second must follow suit1 or win the trick if he can2 otherwise he may throw any card he chooses4 ,the order in value of the cards is--king1 queen1 knave1 ace1 ten1 nine1 eight1 seven4 ,the winner of the trick leads for the next trick1 and so on1 till the five cards on each side are played4 ,the winner of three tricks scores one point2 if he win the whole five tricks--the rle--he scores two points2 if he hold the king1 he names it before playing his first card--,i mark king4 ,should the non-dealer play without proposing1 and fail to make three tricks1 his adversary marks two points2 should the dealer refuse to accept and fail to win three tricks1 his opponent scores two4 ,the game is five up2 that is1 the player who first marks five points1 wins4 ,the score is marked by two cards1 a three and a two1 or by counters4 ,the deal is taken alternately2 but when the play is for rubbers it is usual to cut for deal at the end of each rubber4 ,,knowledge ,,is ,,modest1 ,,cautious1 ,,and ,,pure4 #aai4 ,rules of ,ecart4 i4 ,each player has right to shuffle the cards above the table4 ii4 ,the cut must not be fewer than two cards off the pack1 and at least two cards must be left on the table4 iii4 ,when more than one card is exposed in cutting1 there must be a new deal4 iv4 ,the highest ecart card cut secures the deal1 which holds good even though the pack be imperfect4 v4 ,the dealer must give five cards to each by three and two1 or by two and three1 at a time1 which plan must not be changed1 during the game4 vi4 ,an incorrect deal1 playing out of turn1 or a faced card1 necessitates a new deal4 vii4 ,the eleventh card must be turned up for trumps2 and the remaining cards placed1 face downwards1 on the table4 viii4 ,the king turned up must be marked by the dealer before the trump of the next deal is turned up4 ix4 ,a king of trumps held in hand must be announced and marked before the player lays down his first card1 or he loses his right to mark it4 ,if played in the first trick1 it must be announced before it is played to4 x4 ,a proposal or acceptance cannot be retracted or altered4 xi4 ,before taking cards1 the player must place his discarded cards1 face downwards1 on the table1 and neither look at or touch them till the round be over4 xii4 ,the player holding king marks one point2 making three tricks1 one point2 five tricks1 two points4 xiii4 ,the non-dealer playing without proposing and failing to win the point1 gives two tricks to his opponent4 xiv4 ,the dealer who refuses the first proposal and fails to win the point 7three tricks71 gives his opponent two points4 xv4 ,an admitted overscore or underscore may be amended without penalty before the cards are dealt for the following round4 #abj4 ,euchre1 which is founded on ,ecart1 and is the national game of the ,united ,states1 is played with a pack of cards from which the twos1 threes1 fours1 fives1 and sixes have been withdrawn4 ,in the ,euchre pack the cards rank as at ,whist1 with this exception--the knave of trumps1 called the ,right ,bower1 and the other knave of the same colour1 known as the ,left ,bower take precedence over the rest of the trumps4 ,thus1 when hearts are trumps1 the cards rank thus3--,knave of hearts1 knave of diamonds1 ace1 king1 queen1 ten1 nine1 eight1 and seven of hearts4 ,when diamonds are trumps1 the knave is right bower1 and the knave of hearts left bower2 and in like manner the knaves of spades and clubs become right and left bower1 when the black suits are trumps4--,in ,four-handed ,euchre1 two play against two1 and the tricks taken by both partners count for points4 ,,ignorance ,,boastful1 ,,conceited1 ,,and ,,sure4 #aba4 ,rules for ,euchre4 i4 ,the players cut for deal2 the higher card cut dealing4 ii4 ,the cards are dealt by twos and threes1 each player having five4 iii4 ,the eleventh card is turned up for trumps4 iv4 ,five points constitute game4 v4 ,the player winning three or four tricks marks one point2 winning five tricks1 two points4 vi4 ,when the first player considers his hand strong enough to score1 he can order it up--that is1 he can oblige the dealer to discard one of his cards and take up the trump in its stead4 vii4 ,when the first player does not find his hand strong enough1 he may pass-- ,i pass2 with the view of changing the suit4 viii4 ,in case of the first player ordering it up1 the game begins by his playing a card1 to which the dealer must follow suit or trump1 or throw away4 ,the winner of the trick then leads3 and so on till all the five cards in each hand are played4 ix4 ,if the player order up the trump and fail to make three tricks1 he is euchred1 and his opponent marks two points4 x4 ,if the player1 not being strong enough1 passes1 the dealer can say1 ,i play1 and take the trump into his own hand2 but1 as before1 if he fail to score1 he is euchred4 xi4 ,if both players pass1 the first has the privilege of altering the trump1 and the dealer is compelled to play4 ,should the first player fail to score1 he is euchred4 xii4 ,if he pass for the second time1 the dealer can alter the trump1 with the same penalty if he fail to score4 xiii4 ,when trumps are led and you cannot follow suit1 you must play the left bower if you have it1 to win the trick4 ,the score is marked as in ,ecart1 by each side with a two and three4 #abb4 ,bzique4 ,this fashionable game is played with two packs of cards1 from which the twos1 threes1 fours1 fives1 and sixes1 have been discarded4 ,the sixty-four cards of both packs1 shuffled well together1 are then dealt out1 eight to each player1 by threes1 twos1 and threes2 the seventeenth turned up for trump1 and the rest left1 face downwards1 on the table4 ,if the trump card be a seven1 the dealer scores ten points4 ,an incorrect deal or an exposed card necessitates a new deal1 which passes to the other player4 ,a trump card takes any card of another suit4 ,except trumping1 the higher card1 whether of the same suit or not1 takes the trick--the ace ranking highest1 the ten next1 and then the king1 queen1 knave1 nine1 c4 ,when two cards of equal value are played1 the first wins4 ,some players require the winning card to be of the same suit as that led1 unless trumped4 ,after each trick is taken1 an additional card is drawn by each player from the top of the pack--the taker of the last trick drawing first1 and so on till all the pack is exhausted1 including the trump card4 ,players are not obliged to follow suit or trump until all the cards have been drawn from the pack4 ,tricks are of no value1 except for the aces and tens they may contain4 ,tricks should not be looked at till the end of the deal1 except by mutual consent4 ,when a player plays without drawing1 he must draw two cards next time1 and his opponent scores ten4 ,when a player draws out of turn1 his opponent scores ten1 if he has not drawn a card himself4 ,when a player draws two cards instead of one1 his opponent may decide which card is to be returned to the pack--it should not be placed at the top1 but towards the middle of the pack4 ,a player discovering his opponent holding more than eight cards1 while he only holds eight1 adds #ajj to his score4 ,should both have more than their proper number there is no penalty1 but each must play without drawing4 ,,be ,,not ,,the ,,first ,,by ,,whom ,,the ,,new ,,is ,,tried4 #abc4 ,mode of ,playing4 i4 ,immediately after taking a trick1 and then only1 a player can make a ,declaration2 but he must do so before drawing another card4 ,only one ,declaration can be made after each trick4 ii4 ,if1 in making a declaration1 a player put down a wrong card or cards1 either in addition to or in the place of any card or cards of that declaration1 he is not allowed to score until he has taken another trick4 ,moreover1 he must resume the cards1 subject to their being called for as faced cards4 iii4 ,the seven of trumps may be exchanged for the trump card1 and for this exchange ten is scored4 ,this exchange is made immediately after he has taken a trick1 but he may make a declaration at the same time1 the card exchanged not being used in such declaration4 iv4 ,whenever the seven of trumps is played1 except in the last eight tricks1 the player scores ten for it1 no matter whether he wins the trick or not4 v4 ,when all the cards are drawn from the pack1 the players take up their eight cards4 ,no more declarations can he made1 and the play proceeds as at ,whist1 the ten ranking higher than the king1 and the ace highest4 vi4 ,in the last eight tricks the player is obliged to follow suit1 and he must win the trick if possible1 either by playing a higher card1 or1 if he has not a card of the same suit1 by playing a trump4 vii4 ,a player who revokes in the last eight tricks1 or omits to take when he can1 forfeits the eight tricks to his opponent4 viii4 ,the last trick is the thirty-second1 for which the winner scores ten4 ,the game may be varied by making the last trick the twenty-fourth--the next before the last eight tricks4 ,it is an unimportant point1 but one that should be agreed upon before the game is commenced4 ix4 ,after the last eight tricks are played1 each player examines his cards1 and for each ace and ten that he holds he scores ten4 x4 ,the non-dealer scores aces and tens first2 and in case of a tie1 the player scoring the highest number of points1 less the aces and tens in the last deal1 wins the game4 ,if still a tie1 the taker of the last trick wins4 xi4 ,all cards played in error are liable to be called for as faced cards at any period of the game1 except during the last eight tricks4 xii4 ,in counting forfeits a player may either add the points to his own score or deduct them from the score of his opponent4 #abd4 ,terms used in ,bezique4 i4 ,a ,declaration is the exhibition on the table of any cards or combination of1 cards1 as follows3 ii4 ,bezique is the queen of spades and knave of diamonds1 for which the holder scores #dj points4 ,a variation provides that when the trump is either spades or diamonds1 ,bezique may be queen of clubs and knave of hearts4 ,bzique having been declared1 may be again used to form ,double ,bezique--two queens of spades and two knaves of diamonds4 ,all four cards must be visible on the table together--#ejj points4 iii4 ,sequence is ace1 ten1 king1 queen1 and knave of trumps--#bej points4 iv4 ,royal ,marriage is the king and queen of trumps--#dj points4 v4 ,common ,marriage is the king and queen of any suit1 except trumps--#bj points4 vi4 ,four aces are the aces of any suits--#ajj points4 vii4 ,four kings are the kings of any suits--#hj points4 viii4 ,four ,queens are the queens of any suits--#fj points4 ix4 ,four knaves are the knaves of any suits--#dj points4 ,,nor ,,yet ,,the ,,last ,,to ,,cast ,,the ,,old ,,aside4 #abe4 ,marriages1 ,sequences1 c4 i4 ,the cards forming the declarations are placed on the table to show that they are properly scored1 and the cards may thence be played into tricks as if in your hand4 ii4 ,kings and queens once married cannot be re-married1 but can be used1 while they remain on the table1 to make up four kings1 four queens1 or a sequence4 iii4 ,the king and queen used in a sequence cannot afterwards be declared as a royal marriage4 iv4 ,if four knaves have been declared1 the knave of diamonds may be used again for a bzique1 or to complete a sequence4 v4 ,if four aces have been declared1 the ace of trumps may he again used to perfect a sequence4 vi4 ,if the queen of spades has been married1 she may he again used to form a bzique1 and vice vers1 and again for four queens4 vii4 ,playing the seven of trumps--except in last eight tricks--#aj2 exchanging the seven of trumps for the trump card--#aj2 the last trick--#aj2 each ace and ten in the tricks--at the end of each deal--#aj4 viii4 ,the game is #a1jjj1 #b1jjj1 or #d1jjj up4 ,markers are sold with the cards4 #abf4 ,forfeits at ,bezique4 ,the following are ,forfeits3 i4 ,for drawing out of turn1 #aj2 ii4 ,for playing out of turn1 #aj2 iii4 ,for playing without drawing1 #aj2 iv4 ,for overdrawing1 #ajj2 v4 ,for a revoke in the last eight tricks1 all the eight tricks4 #abg4 ,cautions in ,bezique4 ,in playing ,bzique1 it is best to keep your tens till you can make them count2 to retain your sequence cards as long as possible2 to watch your opponent's play2 to declare a royal marriage previous to declaring a sequence or double bezique2 to make sure of the last trick but one in order to prevent your opponent from declaring2 to declare as soon as you have an opportunity4 #abh4 ,three-,handed ,bezique4 i4 ,the above rules hold good in the case of three-handed games--treble bzique counting #a1ejj4 ,an extra pack of cards is required for the third other player2 so that1 in the case of three1 the trump card is the twenty-fifth4 ii4 ,the game is always played from left to right1 the first player on the left of the dealer commencing4 ,three-handed bzique is sometimes played with two packs of cards1 suppressing an eight1 thus rendering them divisible by three4 #abi4 ,four-,handed ,bezique4 i4 ,four-handed ,bezique may be played by partners decided either by choice or cutting4 ,partners sit opposite each other1 one collecting the tricks of both1 and the other keeping the score1 or each may keep his own score1 which is preferable4 ii4 ,a player may make a declaration immediately after his partner has taken a trick1 and may inquire of his partner if he has anything to declare1 before drawing4 iii4 ,declarations must be made by each player separately1 as in two-handed bzique4 iv4 ,the above descriptions will serve to sufficiently acquaint the reader with the rules and modes of play adopted in this excellent game4 ,bzique is said to be of ,swedish origin1 and to have been introduced to ,english players through the medium of some ,indian officers who had learned it of a ,scandinavian comrade4 ,variations in the play occur in different companies4 ,these1 however1 having been indicated above1 need not be more particularly noted4 #acj4 ,napoleon4 ,this popular game is played by four1 five1 or six persons with a full pack of cards1 which take the same value as in ,whist4 ,the object of the game is to make tricks1 which are paid to or received from the dealer at a fixed rate1 a penny or more a trick1 as previously arranged4 ,the deal being decided in the usual way1 the pack is cut and five cards are dealt one at a time to each player1 beginning at the left4 ,after every round the deal passes4 ,each player looks at his cards1 the one to the left of the dealer being the first to declare4 ,when he thinks he can make two or three tricks he says1 ,i go two1 or ,i go three4 ,the next may perhaps think he can make four tricks2 and if the fourth believes he can do better he declares ,napoleon1 and undertakes to win the whole five tricks4 ,the players declare or pass in the order in which they sit2 and a declaration once made cannot be recalled4 ,the game then1 proceeds4 ,the first card played is the trump suit2 and to win the trick1 a higher card than that led in each suit must be played4 ,the winner of the first trick leads for the second1 and so on till each of the five tricks are played out4 ,each player must follow suit1 but he is not bound to head the trick or to trump4 ,each card as played remains face upwards on the table4 ,supposing the stake to be a penny a trick1 the declarer1 if he win all the tricks he declared1 receives from each of his adversaries a penny for each of the declared tricks2 but if he fail to win the required number1 he pays to each of them a penny a trick4 ,for ,napoleon he receives double stakes from each player2 but failing to win the five tricks1 he pays them single stakes4 ,the game1 though simple1 requires good judgment and memory to play it well4 ,in some companies it is varied by the introduction of a ,wellington1 which is a superior call after the ,napoleon1 and takes triple stakes2 or a ,sedan1 in which the player undertakes to lose all his tricks4 ,this declaration takes precedence of all the others4 ,each player may ,pass1 or decline to make a declaration2 and when all the players pass1 the deal is void4 ,occasionally a pool or kitty is made by each dealer paying a half stake2 or the players may purchase new cards from the pack4 ,in either case1 the pool is taken by the winner of the first ,napoleon1 or divided according to arrangement at the close of the play4 ,the best play in ,napoleon is not to win tricks1 but to co-operate in defeating the declaring hand4 #aca4 ,picquet4 ,a game for two players1 once very fashionable in ,france and of some repute in ,england2 but now quite obsolete4 ,like ,quadrille1 it is encumbered with a vast number of rules and maxims1 technical terms and calculations2 all too long and tiresome for modern card-players4 #acb4 ,poker1 or ,draw ,poker1 a gambling game common in the ,united ,states4 ,an elaboration of the old ,english game of ,brag1 which1 like ,blind ,hookey and ,baccarat1 is purely one of chance1 generally played by two or three sharpers opposed to three or four greenhorns4 ,and1 for these reasons1 is unworthy a place in this volume4 #acc4 ,lansquenet4 ,this is a game for a large company1 much played in ,france1 where it is the custom to mix three1 four1 or more packs of cards together4 ,in ,england it is played with one pack1 after the following plan3--,the dealer1 who has rather an advantage1 begins by shuffling the cards1 and having them cut by any of the party4 ,he then deals two cards on his left hand1 turning them up2 then one for himself1 and a fourth1 which he places in the middle of the table for the company1 called the rejouissance4 ,upon this card any or all of the company1 except the dealer1 may stake their counter or money1 either a limited or unlimited sum1 as may be agreed on1 which the dealer is obliged to answer1 by staking a sum equal to the whole put upon it by different players4 ,he continues dealing1 and turning the cards upwards1 one by one1 till two of a sort appear3 for instance1 two aces1 two deuces1 c41 which1 in order to separate1 and that no person may mistake for single cards1 he places on each side of his own card2 and as often as two1 three1 or the fourth card of a sort comes up1 he always places them1 as before1 on each side of his own4 ,any single card the company have a right to take and put their money upon1 unless the dealer's own card happens to be double1 which often occurs by this card being the same as one of the two cards which the dealer first of all dealt out on his left-hand4 ,thus he continues dealing till he brings either their cards1 or his own4 ,as long as his own card remains undrawn he wins2 and whichever card comes up first1 loses4 ,if he draw or deal out the two cards on his left1 which are called the hand-cards1 before his own1 he is entitled to deal again2 the advantage of which is no other than being exempted from losing when he draws a similar card to his own1 immediately after he has turned up one for himself4 ,this game is often played more simply without the rejouissance card1 giving every person round the table a card to put his money on4 ,sometimes it is played by dealing only two cards1 one for the dealer1 and another for the company4--,generally ,lansquenet is played with counters instead of money4 ,with counters at 7say7 a penny a dozen1 it is a lively and amusing game4 ,a ,,lady ,,in ,,america ,,made ,a ,,quilt ,,in #ee1eee ,,pieces4 #acd4 ,quinze or ,fifteen is played by two persons4 ,the cards are shuffled by both players1 and when they have cut for deal 7which falls to the lot of him who cuts the lowest71 the dealer has the liberty to shuffle them again4 ,when this is done1 the adversary cuts them2 after which1 the dealer gives one card to his opponent1 and one to himself4 ,should the dealer's adversary not approve of his card1 he is entitled to have as many cards given to him1 one after the other1 as will make fifteen1 or come nearest to that number2 which are usually given from the top of the1 pack3 for example--if he should have a deuce1 and draw a five1 which amounts to seven1 he must continue going on1 in expectation of coming nearer to fifteen4 ,if he draw an eight1 which will make just fifteen1 he1 as being eldest hand1 is sure of winning the game4 ,but if he overdraw himself1 and make more than fifteen1 he loses1 unless the dealer should happen to do the same2 which circumstance constitutes a drawn game2 and the stakes are consequently doubled4 ,in this manner they persevere1 until one of them has won the game1 by standing and being nearest to fifteen4 ,at the end of each game the cards are packed and shuffled1 and the players again cut for deal4 ,the advantage is invariably or the side of the elder hand4 #ace4 ,solitaire ,this is a game for one person1 played on a board pierced with thirty-seven holes1 in each one of which is placed a marble or peg4 ,the art or motive of the game is to remove one marble and then to shift the rest about1 so as to bring the last marble to the hole whence the first was removed4 ,one marble or man takes any other over which it can leap into a vacant hole beyond2 or any number of men in succession1 so long as there is a hole into which it can go4 ,an example of a game played will better explain the method1 than any amount of verbal instruction4 ,remove the marble from the centre hole2 then bring the marble from #a in the upper limb of the diagram1 to the centre1 jumping over and taking the piece between4 ,by following the direction of the figures1 it will be found that the last place arrived at will be the centre from which you started4 ,with practice and patience the ,solitaire player will be able to start from and return to any hole on the board4 #e ,o-----,o-----,o #ce #a #ad ,o-----,o-----,o #d #ag #af #ah #ag #ae #afah #ce #ah #b #ae ,o-----,o-----,o-----,o-----,o-----,o--- --,o #i #b #adba #aibj #d #f #bb ,o-----,o-----,o-----,o-----,o-----,o--- --,o #ab #a #bb #ba #ai #ajah #aaac #ahh #g #i #h #ah #g #ag ,o-----,o-----,o-----,o-----,o-----,o--- --,o #i #ajah #bj #f #ab ,o-----,o-----,o #ac #ac #aa ,o-----,o-----,o ,,the ,,centre-,,hole ,,game4 ,many variations of the game will suggest themselves as you proceed2 but the above will suffice to show the plan and system of ,solitaire4 #acf4 ,backgammon4 ,a game of mingled chance and skill1 played on a board marked with points1 and generally to be found inside the box draughtboard4 ,the board has twenty-four points1 coloured alternately red and blue2 the implements of play are fifteen draught-men on each side1 and the movements of the men are determined by the throw of two dice2 each player being provided with a dice box and dies4 ,it is an elaborate game to explain on paper1 and would occupy too much space to be given in detail in this work4 ,those1 however1 who desire to be fully informed as to its various intricacies1 may consult ,bohn's ,handbook of ,games1 or the cheaper and more concise treatise by ,captain ,crawley4 #acg4 ,dominoes4 ,this game is played by two or four persons1 with twenty-eight pieces of oblong ivory1 plain at the back1 but on the face divided by a black line in the middle1 and indented with spots1 from one to a double-six1 which pieces are a double-blank1 ace-black1 double-ace1 deuce-blank1 deuce-ace1 double-deuce1 trois-blank1 trois-ace1 trois-deuce1 double-trois1 four-blank1 four-ace1 four-deuce1 four-trois1 double-four1 five-blank1 five-ace1 five-deuce1 five-trois1 five-four1 double-five1 six-blank1 six-ace1 six-deuce1 six-trois1 six-four1 six-five1 and double-six4 ,sometimes a double set is played with1 of which double-nine is the highest4 #ach4 ,method of ,play4 ,at the commencement of the game the dominoes are well mixed together1 with their faces upon the table4 ,each player draws one1 and if four play1 those who choose the two highest are partners against these who take the two lowest4 ,drawing the latter also serves to determine who is to lay down the first piece--a great advantage4 ,afterwards each player takes seven pieces at random4 ,the eldest hand having laid down one1 the next must pair him at either end of the piece he may choose1 according to the number of pips1 or the blank in the compartment of the piece2 but whenever any one cannot match the part1 either of the domino last put down1 or of that unpaired at the other end of the row1 then he says1 ,go2 and the next is at liberty to play4 ,thus they play alternately1 either until one party has played all his pieces1 and thereby won the game1 or till the game be blocked2 that is1 when neither party can play1 by matching the pieces where unpaired at either end2 then that player wins who has the smallest number of pips on the pieces remaining in his hand4 ,it is to the advantage of every player to dispossess himself as early as possible of the heavy pieces1 such as a double-six1 five1 four1 c4 ,sometimes1 when two persons play1 they take each only three or five pieces1 and agree to play or draw1 i4e41 when one cannot come in1 or pair the pieces upon the board at the end unmatched1 he draws from the pieces in stock till he finds one to suit4 ,there are various other ways of playing dominoes1 but they are all dependent on the matching of the pips4 #aci4 ,quadrilles4 ,the ,first ,set4 ,first ,figure1 ,le ,pantalon4--,right and left4 ,balancez to partners2 turn partners4 ,ladies' chain4 ,half promenade2 half right and left4 7,four times47 ,second ,figure1 ,l't4--,leading lady and opposite gentleman advance and retire2 chassez to right and left2 cross over to each other's places2 chassez to right and left4 ,balancez and turn partners4 7,four times47 ,or ,double ,l't4--,both couples advance and retire at the same time2 cross over2 advance and retire again2 cross to places4 ,balancez and turn partners4 7,four times47 ,third ,figure1 ,la ,poule4--,leading lady and opposite gentleman cross over1 giving right hands2 recross1 giving left hands1 and fall in a line4 ,set four in a line2 half promenade4 ,advance two1 and retire 7twice74 ,advance four1 and retire2 half right and left4 7,four times47 ,fourth ,figure1 ,trenise4--,the first couple advance and retire twice1 the lady remaining on the opposite side2 the two ladies go round the first gentleman1 who advances up the centre2 balancez and turn hands4 7,four times47 ,fifth ,figure1 ,la ,pastorale4--,the leading couple advance twice1 leaving the lady opposite the second time4 ,the three advance and retire twice4 ,the leading gentleman advance and set4 ,hands four half round2 half right and left4 #a 7,four times7 ,sixth ,figure1 ,galop ,finale4--,top and bottom couples galopade quite round each other4 ,advance and retire2 four advance again1 and change the gentlemen4 ,ladies' chain4 ,advance and retire four1 and regain your partners in your places4 ,the fourth time all galopade for an unlimited period4 7,four times47 ,or1 ,all galopade or promenade1 eight bars4 ,advance four en galopade oblique1 and retire1 then half promenade1 eight bars4 ,advance four1 retire1 and return to places with the half promenade1 eight bars4 ,ladies' chain1 eight bars4 ,repeated by the side couples1 then by the top and bottom1 and lastly by the side couples1 finishing with grand promenade4 ,in different companies the ,quadrille varies slightly4 ,for instance1 in the last figure1 sometimes called ,flirtation1 the four couples set in a circle1 the gentlemen turn their partners1 the ladies advance to the centre and retire1 the gentlemen advance and retire2 the gentlemen turn the ladies to the left and promenade3 the whole figure being repeated four times4 ,footnote #a3 ,this or the ,trenise must be omitted4 #adj4--,lancers4 i4 ,la,rose4--,first gentleman and opposite lady advance and set--turn with both hands1 retiring to places--return1 leading outside--set and turn at corners4 ii4 ,la ,lodoiska4--,first couple advance twice1 leaving the lady in the centre--set in the centre--turn to places--all advance in two lines--all turn partners4 iii4 ,la ,dorset4--,first lady advance and stop1 then the opposite gentleman--both retire1 turning round--ladies' hands across half round1 and turn the opposite gentlemen with left hands--repeat back to places1 and turn partners with left hands4 iv4 ,l'toile4--,first couple set to couple at right--set to couple at left--change places with partners1 and set1 and pirouette to places--right and left with opposite couple1 v4 ,les ,lanciers4--,the grand chain4 ,the first couple advance and turn facing the top2 then the couple at right advance behind the top couple2 then the couple at left and the opposite couple do the same1 forming two lines4 ,all change places with partners and back again4 ,the ladies turn in a line on the right1 the gentlemen in a line on the left4 ,each couple meet up the centre4 ,set in two lines1 the ladies in one line1 the gentlemen in the other4 ,turn partners to places4 ,finish with the grand chain4 #ada4 ,the ,caledonians4 ,first ,figure4--,the first and opposite couples hands across round the centre and back to places--set and turn partners4 ,ladies' chain4 ,half promenade--half right and left4 ,repeated by the side couples4 ,second ,figure4--,the first gentleman advance and retire twice4 ,all set at corners1 each lady passing into the next lady's place on the right4 ,promenade by all4 ,repeated by the other couples4 ,third ,figure4--,the first lady and opposite gentleman advance and retire1 bending to each other4 ,first lady and opposite gentleman pass round each other to places4 ,first couple cross over1 having hold of hands1 while the opposite couple cross on the outside of them--the same reversed4 ,all set at corners1 turn1 and resume partners4 ,all advance and retire twice1 in a circle with hands joined--turn partners4 ,fourth ,figure4--,the first lady and opposite gentleman advance and stop2 then their partners advance2 turn partners to places4 ,the four ladies move to right1 each taking the next lady's place1 and stop--the four gentlemen move to left1 each taking the next gentleman's place1 and stop--the ladies repeat the same to the right--then the gentlemen to the left4 ,all join hands and promenade round to places1 and turn partners4 ,repeated by the other couples4 ,fifth ,figure4--,the first couple promenade or waltz round inside the figure4 ,the four ladies advance1 join hands round1 and retire--then the gentlemen perform the same--all set and turn partners4 ,chain figure of eight half round1 and set4 ,all promenade to places and turn partners4 ,all change sides1 join right hands at corners1 and set--back again to places4 ,finish with grand promenade4 ,these three are the most admired of the quadrilles3 the ,first ,set invariably takes precedence of every other dance4 ,,coffee ,,was ,,first ,,brought ,,to ,,england ,,in #afda4 #adb4 ,spanish ,dance4 ,danced in a circle or a line by sixteen or twenty couples4 ,the couples stand as for a ,country ,dance1 except that the first gentleman must stand on the ladies' side1 and the first lady on the gentlemen's side4 ,first gentleman and second lady balancez to each other1 while first lady and second gentleman do the same1 and change places4 ,first gentleman and partner balancez1 while second gentleman and partner do the same1 and change places4 ,first gentleman and second lady balancez1 while first lady and second gentleman do the same1 and change places4 ,first gentleman and second lady balancez to partners1 and change places with them4 ,all four join hands in the centre1 and then change places1 in the same order as the foregoing figure1 four times4 ,all four poussette1 leaving the second lady and gentleman at the top1 the same as in a ,country ,dance4 ,the first lady and gentleman then go through the same figure with the third lady and gentleman1 and so proceed to the end of the dance4 ,this figure is sometimes danced in eight bars time1 which not only hurries and inconveniences the dancers1 but also ill accords with the music4 #adc4 ,waltz ,cotillon4 ,places the same as quadrille4 ,first couple waltz round inside2 first and second ladies advance twice and cross over1 turning twice2 first and second gentlemen do the same2 third and fourth couples the same2 first and second couples waltz to places1 third and fourth do the same2 all waltz to partners1 and turn half round with both hands1 meeting the next lady2 perform this figure until in four places2 form two side lines1 all advance twice and cross over1 turning twice2 the same1 returning2 all waltz round2 the whole repeated four times4 #add4 ,la ,galopade is an extremely graceful and spirited dance1 in a continual chassez4 ,an unlimited number may join2 it is danced in couples1 as waltzing4 #ade4 ,the ,galopade ,quadrilles4 #ast4 ,galopade4 #bnd1 ,right and left1 sides the same4 #crd1 ,set and turn1 hands all eight4 #dth1 ,galopade4 #eth1 ,ladies' chain1 sides the same4 #fth1 ,set and turn partners all eight4 #gth1 ,galopade4 #hth1 ,tirois1 sides the same4 #ith1 ,set and turn partners all eight4 #ajth1 ,galopade4 #aath1 ,top lady and bottom gentleman advance and retire1 the other six do the same4 #abth1 ,set and turn partners all eight4 #acth1 ,galopade4 #adth1 ,four ladies advance and retire1 gentlemen the same4 #aeth1 ,double ladies' chain4 #afth1 ,set and turn partners all eight4 #agth1 ,galopade4 #ahth1 ,poussette1 sides the same4 #aith1 ,set and turn4 #bjth1 ,galopade waltz4 #adf4 ,the ,mazurka4 ,this dance is of ,polish origin--first introduced into ,england by the ,duke of ,devonshire1 on his return from ,russia4 ,it consists of twelve movements2 and the first eight bars are played 7as in quadrilles7 before the first movement commences4 #adg4 ,the ,redowa ,waltz is composed of3 three parts1 distinct from each other4 #ast1 ,the ,pursuit4 #bnd1 ,the waltz called ,redowa4 #crd1 ,the waltz a ,deux ,temps1 executed to a peculiar measure1 and which1 by a change of the rhythm1 assumes a new character4 ,the middle of the floor must he reserved for the dancers who execute the promenade1 called the pursuit1 while those who dance the waltz turn in a circle about the room4 ,the position of the gentleman is the same as for the waltz4 ,the gentleman sets out with the left foot1 and the lady with the right4 ,in the pursuit the position is different1 the gentleman and his partner face1 and take each other by the hand4 ,they advance or fall back at pleasure1 and balance in advance and backwards4 ,to advance1 the step of the pursuit is made by a glissade forward1 without springing1 coup with the hind foot1 and jet on it4 ,you recommence with the other foot1 and so on throughout4 ,the retiring step is made by a sliding step of the foot backwards1 without spring1 jet with the front foot1 and coup with the one behind4 ,it is necessary to advance well upon the sliding step1 and to spring lightly in the two others1 sur place1 balancing equally in the pas de poursuite1 which is executed alternately by the left in advance1 and the right backwards4 ,the lady should follow all the movements of her partner1 falling back when he advances1 and advancing when he falls back4 ,bring the shoulders a little forward at each sliding step1 for they should always follow the movement of the leg as it advances or retreats2 but this should not be too marked4 ,when the gentleman is about to waltz1 he should take the lady's waist1 as in the ordinary waltz4 ,the step of the ,redowa1 in turning1 may be thus described4 ,for the gentleman--jete of the left foot1 passing before the lady4 ,glissade of the right foot behind to the fourth position aside--the left foot is brought to the third position behind--then the pas de basque is executed by the right foot1 bringing it forward1 and you recommence with the left4 ,the pas de basque should be made in three very equal beats1 as in the ,mazurka4 ,the lady performs the same steps as the gentleman1 beginning by the pas de basque with the right foot4 ,to waltz deux temps to the measure of the ,redowa1 we should make each step upon each beat of the bar1 and find ourselves at every two bars1 the gentleman with his left foot forwards1 and the lady with her right1 that is to say1 we should make one whole and one half step to every bar4 ,the music is rather slower than for the ordinary waltz4 ,,phosphorus ,,was ,,discovered ,,in #afgg4 #adh4 ,valse ,cellarius4 ,the gentleman takes the lady's left hand with his right1 moving one bar to the left by glissade1 and two hops on his left foot1 while the lady does the same to the right1 on her right foot2 at the second bar they repeat the same with the other foot--this is repeated for sixteen bars2 they then waltz sixteen bars1 glissade and two hops1 taking care to occupy the time of two bars to get quite round4 ,the gentleman now takes both hands of the lady1 and makes the grand square--moving three bars to his left--at the fourth bar making two beats while turning the angle2 his right foot is now moved forward to the other angle three bars--at the fourth1 beat again while turning the angle2 the same repeated for sixteen bars--the lady having her right foot forward when the gentleman has his left toot forward2 the waltz is again repeated2 after which several other steps are introduced1 but which must needs be seen to be understood4 #adi4 ,circular ,waltz4 ,the dancers form a circle1 then promenade during the introduction--all waltz sixteen bars--set1 holding partner's right hand1 and turn--waltz thirty-two bars--rest1 and turn partners slowly--face partner and chassez to the right and left--pirouette lady twice with the right hand1 all waltz sixteen bars--set and turn--all form a circle1 still retaining the lady by the right hand1 and move round to the left1 sixteen bars--waltz for finale4 #aej4 ,polka ,waltzes4 ,the couples take hold of hands as in the usual waltz4 ,first ,waltz4 ,the gentleman hops the left foot well forward1 then hack2 and glissades half round4 ,he then hops the right foot forward and back1 and glissades the other half round4 ,the lady performs the same steps1 beginning with the right foot4 ,second4 ,the gentleman1 hopping1 strikes the left heel three times against the right heel1 and then jumps half round on the left foot2 he then strikes the right heel three times against the left1 and jumps on the right foot1 completing the circle4 ,the lady does the same steps with reverse feet4 ,third4 ,the gentleman raises up the left foot1 steps it lightly on the ground forward1 then strikes the right heel smartly twice1 and glissades half round4 ,the same is then done with the other foot4 ,the lady begins with the right foot4 #aea4 ,valse a ,deux ,temps4 ,this waltz contains1 like the common waltz1 three times1 but differently divided4 ,the first time consists of a gliding step2 the second a chassez1 including two times in one4 ,a chassez is performed by bringing one leg near the other1 then moving it forward1 backward1 right1 left1 and round4 ,the gentleman begins by sliding to the left with his left foot1 then performing a chassez towards the left with his right foot without turning at all during the first two times4 ,he then slides backwards with his right leg1 turning half round2 after which he puts his left leg behind1 to perform a chassez forward1 turning then half round for the second time4 ,the lady waltzes in the same manner1 except that the first time she slides to the right with the right foot1 and also performs the chassez on the right1 and continues the same as the gentleman1 except that she slides backwards with her right foot when the gentleman slides with his left foot to the left2 and when the gentleman slides with his right foot backwards1 she slides with the left foot to the left4 ,to perform this waltz gracefully1 care must be taken to avoid jumping1 but merely to slide1 and keep the knees slightly bent4 ,,average ,,weight ,,of ,,man',s ,,brain1 #c-a_/b,,lbs1 ,,woman',s #b,,lbs4 #aa,,oz4 #aeb4 ,circassian ,circle4 ,the company is arranged in couples round the room--the ladies being placed on the right of the gentlemen1--after which1 the first and second couples lead off the dance4 ,figure4 ,eight and left1 set and turn partners--ladies' chain1 waltz4 ,at the conclusion1 the first couple with fourth1 and the second with the third couple1 recommence the figure1--and so on until they go completely round the circle1 when the dance is concluded4 #aec4 ,polka4 ,in the polka there an but two principal steps1 all others belong to fancy dances1 and much mischief and inconvenience is likely to arise from their improper introduction into the ball-room4 ,first step4 ,the gentleman raises the left foot slightly behind the right1 the right foot is then hopped with1 and the left brought forward with a glissade4 ,the lady commences with the right1 jumps on the left1 and glissades with the right4 ,the gentleman during his step has hold of the lady's left hand with his right4 ,second step4 ,the gentleman lightly hops the left foot forward on the heel1 then hops on the toe1 bringing the left foot slightly behind the right4 ,he then glissades with the left foot forward2 the same is then done1 commencing with the right foot4 ,the lady dances the same step1 only beginning with the right foot4 ,there are a variety of other steps of a fancy character1 but they can only be understood with the aid of a master1 and even when well studied1 must be introduced with care4 ,the polka should be danced with grace and elegance1 eschewing all outr and ungainly steps and gestures1 taking care that the leg is not lifted too high1 and that the dance is not commenced in too abrupt a manner4 ,any number of couples may stand up1 and it is the privilege of the gentleman to form what figure he pleases1 and vary it as often as his fancy and taste may dictate4 ,first ,figure4 ,four or eight bars are devoted to setting forwards and backwards1 turning from and towards your partner1 making a slight hop at the commencement of each set1 and holding your partner's left hand2 you then perform the same step 7forwards7 all round the room4 ,second ,figure4 ,the gentleman faces his partner1 and does the same step backwards all round the room1 the lady following with the opposite foot1 and doing the step forwards4 ,third ,figure4 ,the same as the second figure1 only reversed1 the lady stepping backwards1 and the gentleman forwards1 always going the same way round the room4 ,fourth ,figure4 ,the same step as figures two and three1 but turning as in a waltz4 ,,man',s ,,heart ,,beats #ib1afj ,,times ,,in ,a ,,day4 #aed4 ,the ,gorlitza is similar to the polka1 the figures being waltzed through4 #aee4 ,the ,schottische4 ,the gentleman holds the lady precisely as in the polka4 ,beginning with the left foot1 he slides it forward1 then brings up the right foot to the place of the left1 slides the left foot forward1 and springs or hops on this foot4 ,this movement is repeated to the right4 ,he begins with the right foot1 slides it forward1 brings up the left foot to the place of the right foot1 slides the right foot forward again1 and hops upon it4 ,the gentleman springs twice on the left foot1 turning half round2 twice on the right foot2 twice encore on the left foot1 turning half round2 and again twice on the right foot1 turning half round4 ,beginning again1 he proceeds as before4 ,the lady begins with the right foot1 and her step is the same in principle as the gentleman's4 ,vary1 by a reverse turn2 or by going in a straight line round the room4 ,double1 if you like1 each part1 by giving four bars to the first part1 and four bars to the second part4 ,the time may be stated as precisely the same as in the polka2 but let it not be forgotten that ,la ,schottische ought to be danced much slower4 #aef4 ,country ,dances4 ,sir ,roger de ,coverley4 ,first lady and bottom gentleman advance to centre1 salute1 and retire2 first gentleman and bottom lady1 same4 ,first lady and bottom gentleman advance to centre1 turn1 and retire2 first gentleman and bottom lady the same4 ,ladies promenade1 turning off to the right down the room1 and back to places1 while gentlemen do the same1 turning to the left2 top couple remain at bottom2 repeat to the end of dance4 #aeg4 ,la ,polka ,country ,dances4 ,all form two lines1 ladies on the right1 gentlemen on the left4 ,figure4 ,top lady and second gentleman heel and toe 7polka step7 across to each other's place--second lady and top gentleman the same4 ,top lady and second gentleman retire back to places--second lady and top gentleman the same4 ,two couples polka step down the middle and back again--two first couples polka waltz4 ,first couple repeat with the third couple1 then with fourth1 and so on to the end of dance4 #aeh4 ,the ,highland ,reel4 ,this dance is performed by the company arranged in parties of three1 along the room in the following manner3 a lady between two gentlemen1 in double rows4 ,all advance and retire--each lady then performs the reel with the gentleman on her right hand1 and retires with the opposite gentleman to places--hands three round and back again--all six advance and retire--then lead through to the next trio1 and continue the figure to the end of the room4 ,adopt the ,highland step1 and music of three-four time4 #aei4 ,terms used to ,describe the ,movements of ,dances4 ,balancez4--,set to partners4 ,chaine ,anglaise4--,the top and bottom couples right and left4 ,chaine ,anglaise double4--,the right and left double4 ,chaine des ,dames4--,the ladies' chain4 ,chaine des ,dames double4--,the ladies' chain double1 which is performed by all the ladies commencing at the same time4 ,chassez4--,move to the right and left4 ,chassez croisez4--,gentlemen change places with partners1 and back again4 ,demie ,chaine ,anglaise4--,the four opposite persons half right and left4 ,demie ,promenade4--,all eight half promenade4 ,dos--dos4--,the two opposite persons pass round each other4 ,demie ,moulinet4--,the ladies all advance to the centre1 giving hands1 and return to places4 ,la ,grande ,chaine4--,all eight chassez quite round1 giving alternately right and left hands to partners1 beginning with the right4 ,le ,grand ,rond4--,all join hands and advance and retire twice4 ,pas d',allemande4--,the gentlemen turn the partners under their arms4 ,traversez4--,the two opposite persons change places4 ,vis--vis4--,the opposite partner4 ,,the ,,human ,,body ,,has #bdj ,,bones4 #afj4 ,scandal--,live it down4 ,should envious tongues some malice frame1 ,to soil and tarnish your good name1 ,live it down6 ,grow not disheartened2 'tis the lot ,of all men1 whether good or not3 ,live it down6 99,him not in answer1 but be calm2 ,for silence yields a rapid balm3 ,live it down6 ,go not among your friends and say1 ,evil hath fallen on my way3 ,live it down6 ,far better thus yourself alone ,to suffer1 than with friends bemoan ,the trouble that is all your own3 ,live it down6 ,what though men evil call your good6 ,so ,,christ ,himself1 misunderstood1 ,was nailed unto a cross of wood6 ,and now shall you for lesser pain1 ,your inmost soul for ever stain1 ,by rendering evil back again8 ,live it down6 #afa4 ,errors in ,speaking4 ,there are several kinds of errors in speaking4 ,the most objectionable of them are those in which words are employed that are unsuitable to convey the meaning intended4 ,thus1 a person wishing to express his intention of going to a given place1 says1 ,i propose going1 when1 in fact1 he purposes going4 ,the following affords an amusing illustration of this class of error3--,a venerable matron was speaking of her son1 who1 she said1 was quite stage-struck4 ,in fact1 remarked the old lady1 he is going to a premature performance this evening6 ,considering that most amateur performances are premature1 it cannot be said that this word was altogether misapplied2 though1 evidently1 the maternal intention was to convey quite another meaning4 #afb4 ,other ,errors arise from the substitution of sounds similar to the words which should be employed2 that is1 spurious words instead of genuine ones4 ,thus1 some people say renumerative1 when they mean remunerative4 ,a nurse1 recommending her mistress to have a perambulator for her child1 advised her to purchase a preamputator6 #afc4 ,other ,errors 7#b7 are occasioned by imperfect knowledge of the ,english grammar3 thus1 many people say1 ,between you and ,i1 instead of ,between you and me4 ,and there are numerous other departures from the rules of grammar1 which will be pointed out hereafter4 #afd4 ,by the ,misuse of the ,adjective3 ,what beautiful butter6 ,what a nice landscape6 ,they should say1 ,what a beautiful landscape6 ,what nice butter6 ,again1 errors are frequently occasioned by the following causes3 #afe4 ,by the ,mispronunciation of ,words4 ,many persons say pronounciation instead of pronunciation2 others say pro-nun'-she-a-shun1 instead of pro-nun-ce-a-shun4 #aff4 ,by the ,misdivision of ,words and syllables4 ,this defect makes the words an ambassador sound like a nam-bassador1 or an adder like a nadder4 #afg4 ,by ,imperfect ,enunciation1 as when a person says hebben for heaven1 ebber for ever1 jocholate for chocolate1 c4 #afh4 ,by the ,use of ,provincialisms1 or words retained from various dialects1 of which we give the following examples3 #afi4 ,cambridgeshire1 ,cheshire1 ,suffolk1 c4 ,foyne1 twoyne1 for fine1 twine2 ineet for night2 a-mon for man2 poo for pull4 #agj4 ,cumberland1 ,scotland1 c4 ,cuil1 bluid1 for cool1 blood2 spwort1 seworn1 whoam1 for sport1 scorn1 home2 a-theere for there2 e-reed1 seeven1 for red1 seven2 bleedin' for bleeding2 hawf for half2 saumon for salmon4 #aga4 ,devonshire1 ,cornwall1 c4 ,f-vind for find2 fet for fetch2 wid for with2 zee for see2 tudder for the other2 drash1 droo1 for thrash1 and through2 gewse for goose1 c4 #agb4 ,essex1 ,london1 c4 ,v-wiew for view2 vent for went2 vite for white2 ven for when2 vot for what4 ,londoners are also prone to say ,toosday for ,tuesday2 noomerous for numerous2 noospaper for newspaper1 c4 ,,the ,,musical ,,scale ,,was ,,invented ,,in #ajbb4 #agc4 ,hereford1 c43 ,clom for climb2 hove for heave2 puck for pick2 rep for reap2 sled for sledge4 #agd4 ,leicestershire1 ,lincolnshire1 ,lancashire1 c4 ,housen for houses2 a-ioyne for lane2 mon for man2 thik for this2 brig for bridge2 thack1 pick1 for thatch1 pitch4 #age4 ,yorkshire1 c4 ,foyt for foot2 foight for fight2 o-noite1 foil1 coil1 hoil1 for note1 foal1 coal1 hole2 loyne for lane2 o-nooin1 gooise1 fooil1 tooil1 for noon1 goose1 fool1 tool2 spwort1 scworn1 whoam1 for sport1 scorn1 home2 g-yet for gate4 #agf4 ,examples of ,provincial ,dialects4 ,the following will be found very amusing3 #agg4 ,the ,cornish ,schoolboy4 ,an ould man found1 one day1 a young gentleman's portmantle1 as he were a going to es dennar2 he took'd et en and gived et to es wife1 and said1 ,mally1 here's a roul of lither1 look1 see1 ,i suppoase some poor ould shoemaker or other have los'en2 tak'en1 and put'en a top of the teaster of tha bed2 he'll be glad to hab'en agin sum day1 ,i dear say4 ,the ould man1 ,jan1 that was es neame1 went to es work as before4 ,mally then opened the portmantle1 and found en et three hunderd pounds4 ,soon after thes1 the ould man not being very well1 ,mally said1 ,jan1 ,i'ave saaved away a little money1 by the bye1 and as thee caan't read or write1 thee shu'st go to scool 7he were then nigh threescore and ten74 ,he went but a very short time1 and comed hoam one day and said1 ,mally1 ,i waint go to scool no more1 'caase the childer do be laffen at me3 they can tell their letters1 and ,i caan't tell my ,a1 ,b1 ,c1 and ,i wud rayther go to work agen4 ,do as thee wool1 ses ,mally4 ,jan had not been out many days1 afore ,vhe young gentleman came by that lost the portmantle1 and said1 ,well1 my ould man1 did'ee see or hear tell o' sich a thing as a portmantle8 ,port-mantle1 sar1 was't that un1 sumthing like thickey8 7pointing to one behind es saddle74 ,i vound one the t'other day zackly like that4 ,where es1 et8 ,come along1 ,i carr'd'en and gov'en to my ould 'ooman1 ,mally2 thee sha't av'en1 nevr vear4--,mally1 where es that roul of lither ,i broft en tould thee to put en a top o' the teaster of the bed1 afore ,i go'd to scool8 ,drat thee emperance1 said the young gentleman2 thee art bewattled2 that were afore ,i were born4 ,so he druv'd off1 and left all the three hunderd pounds with ,jan and ,mally4 #agh4 ,yorkshire4 ,men an' women is like so monny cards1 played wi' be two oppoanents1 ,time an' ,eternity3 ,time gets a gam' noo an' then1 and hez t' pleasure o' keepin' his cards for a bit1 bud ,eternity's be far t'better hand1 an' proves1 day be day1 an' hoor be hoor1 'at he's winnin incalcalably fast4--,hoo sweet1 hoo varry sweet is life6 as t' fiee said when he wur stuck i' treacle6 #agi4 ,effect of ,provincialisms ,persons bred in these localities1 and in ,ireland and ,scotland1 retain more or less of their provincialisms2 and1 therefore1 when they move into other districts1 they become conspicuous for their peculiarities of speech4 ,often they appear vulgar and uneducated1 when they are not so4 ,it is1 therefore1 desirable for all persons to approach the recognised standard of correctness as nearly as possible4 #ahj4 ,correction of ,errors in ,speaking4 ,to correct these errors by a systematic course of study would involve a closer application than most persons could afford1 and require more space than we can devote to the subject4 ,we will therefore give numerous ,rules and ,hints1 in a concise and simple form1 which will be of great assistance to inquirers4 ,these ,rules and ,hints will be founded upon the authority of scholars1 the usages of the bar1 the pulpit1 and the senate1 and the authority of societies formed for the purpose of collecting and diffusing knowledge pertaining to the language of this country4 ,a ,,salmon ,,nas ,,been ,,known ,,to ,,produce #aj1jjj1jjj ,,eggs4 #aha4 ,rules and ,hints for ,correct ,speaking4 #a4 ,who and whom are used in relation to persons1 and which in relation to things4 ,but it was once common to say1 the man which4 ,this should now be avoided4 ,it is now usual to say1 ,our ,father who art in heaven1 instead of which art in heaven4 #b4 ,whose is1 however1 sometimes applied to things as well as to persons4 ,we may therefore say1 ,the country whose inhabitants are free4 ,grammarians differ in opinion upon this subject1 but general usage justifies the rule4 #c4 ,thou is employed in solemn discourse1 and you in common language4 ,ye 7plural7 is also used in serious addresses1 and you in familiar language4 #d4 ,the uses of the word ,it are various1 and very perplexing to the uneducated4 ,it is not only used to imply persons1 but things1 and even1 ideas1 and therefore1 in speaking or writing1 its assistance is constantly required4 ,the perplexity respecting this word arises from the fact that in using it in the construction of a long sentence1 sufficient care is not taken to ensure that when it is employed it really points out or refers to the object intended4 ,for instance1 ,it was raining when ,john set out in his cart to go to the market1 and he was delayed so long that it was over before he arrived4 ,now what is to be understood by this sentence8 ,was the rain over8 or the market8 ,either or both might be inferred from the construction of the sentence1 which1 therefore1 should be written thus3--,it was raining when ,john set out in his cart to go to the market1 and he was delayed so long that the market was over before he arrived4 #e4 ,rule4--,after writing a sentence always look through it1 and see that wherever the word ,it is employed1 it refers to or carries the mind back to the object which it is intended to point out4 #f4 ,the general distinction between ,this and ,that may be thus defined3 this denotes an object present or near1 in time or place1 that something which is absent4 #g4 ,these refers1 in the same manner1 to present objects1 while those refers to things that are remote4 #h4 ,who changes1 under certain conditions1 into whose and whom4 ,but that and which always remain the same4 #i4 ,that may be applied to nouns or subjects of all sorts2 as1 the girl that went to school1 the dog that bit me1 the ship that went to ,london1 the opinion that he entertains4 #aj4 ,the misuse of these pronouns gives rise to more errors in speaking and writing than any other cause4 #aa4 ,when you wish to distinguish between two or more persons1 say1 ,which is the happy man8--not who--,which of those ladies do you admire8 #ab4 ,instead of ,who do you think him to be8--say1 ,whom do you think him to be8 #ac4 ,whom should ,i see8 #ad4 ,to whom do you speak8 #ae4 ,who said so8 #af4 ,who gave it to you8 #ag4 ,of whom did you procure them8 #ah4 ,who was he8 #ai4 ,who do men say that ,i am8 #bj4 ,whom do they represent me to be8 #a #ba4 ,in many instances in which who is used as an interrogative1 it does not become whom2 as ,who do you speak to8 ,who do you expect8 ,who is she married to8 ,who is this reserved for8 ,who was it made by8 ,such sentences are found in the writings of our best authors1 and it would be presumptuous to consider them as ungrammatical4 ,if the word whom should be preferred1 then it would be best to say1 ,for whom is this reserved8 c4 #bb4 ,instead of ,after which hour1 say ,after that hour4 #bc4 ,self should never be added to his1 their1 mine1 or thine4 #bd4 ,each is used to denote every individual of a number4 #be4 ,every denotes all the individuals of a number4 #bf4 ,either and or denote an alternative3 ,i will take either road1 at your pleasure2 ,i will take this or that4 #bg4 ,neither means not either2 and nor means not the other4 #bh4 ,either is sometimes used for each--,two thieves were crucified1 on either side one4 #bi4 ,let each esteem others as good as themselves1 should be1 ,let each esteem others as good as himself4 #cj4 ,there are bodies each of which are so small1 should be1 each of which is so small4 #ca4 ,do not use double superlatives1 such as most straightest1 most highest1 most finest4 #cb4 ,the term worser has gone out of use2 but lesser is still retained4 #cc4 ,the use of such words as chiefest1 extremest1 c41 has become obsolete1 because they do not give any superior force to the meanings of the primary words1 chief1 extreme1 c4 #cd4 ,such expressions as more impossible1 more indispensable1 more universal1 more uncontrollable1 more unlimited1 c41 are objectionable1 as they really enfeeble the meaning which it is the object of the speaker or writer to strengthen4 ,for instance1 impossible gains no strength by rendering it more impossible4 ,this class of error is common with persons who say1 ,a great large house1 ,a great big animal1 ,a little small foot1 ,a tiny little hand4 #ce4 ,here1 there1 and where1 originally denoting place1 may now1 by common consent1 he used to denote other meanings2 such as1 ,there ,i agree with you1 ,where we differ1 ,we find pain where we expected pleasure1 ,here you mistake me4 #cf4 ,hence1 whence1 and thence1 denoting departure1 c41 may be used without the word from4 ,the idea of from is included in the word whence--therefore it is unnecessary to say ,from whence4 #cg4 ,hither1 thither1 and whither1 denoting to a place1 have generally been superseded by here1 there1 and where4 ,but there is no good reason why they should not be employed4 ,if1 however1 they are used1 it is unnecessary to add the word to1 because that is implied--,whither are you going8 ,where are you going8 ,each of these sentences is complete4 ,to say1 ,where are you going to8 is redundant4 #ch4 ,two negatives destroy each other1 and produce an affirmative4 ,nor did he not observe them1 conveys the idea that he did observe them4 #ci4 ,but negative assertions are allowable4 ,his manners are not unpolite1 which implies that his manners are1 in some degree1 marked by politeness4 #dj4 ,instead of ,i had rather walk1 say ,i would rather walk4 #da4 ,instead of ,i had better go1 say ,it were better that ,i should go4 #db4 ,instead of ,i doubt not but ,i shall be able to go1 say ,i doubt not that ,i shall be able to go4 #dc4 ,instead of ,let you and ,i1 say ,let you and me4 #dd4 ,instead of ,i am not so tall as him1 say ,i am not so tall as he4 #de4 ,when asked ,who is there8 do not answer ,me1 but ,i4 #df4 ,instead of ,for you and ,i1 say ,for you and me4 #dg4 ,instead of ,says ,i1 say ,i said4 #dh4 ,instead of ,you are taller than me1 say ,you are taller than ,i4 #di4 ,instead of ,i ain't1 or ,i arn't1 say ,i am not4 #ej4 ,instead of ,whether ,i be present or no1 say ,whether ,i be present or not4 #ea4 ,for ,not that ,i know on1 say ,not that ,i know4 #eb4 ,instead of ,was ,i to do so1 say ,were ,i to do so4 #ec4 ,instead of ,i would do the same if ,i was him1 say ,i would do the same if ,i were he4 #ed4 ,instead of ,i had as lief go myself1 say ,i would as soon go myself1 or ,i would rather4 #ee4 ,it is better to say ,bred and born1 than ,born and bred4 #ef4 ,it is better to say ,six weeks ago1 than ,six weeks back4 #eg4 ,it is better to say ,since which time1 than ,since when4 #eh4 ,it is better to say ,i repeated it1 than ,i said so over again4 #ei4 ,it is better to say ,a physician1 or ,a surgeon1 than ,a medical man4 #fj4 ,instead of ,he was too young to have suffered much1 say ,he was too young to suffer much4 #fa4 ,instead of ,less friends1 say ,fewer friends4 ,less refers to quantity4 #fb4 ,instead of ,a quantity of people1 say ,a number of people4 #fc4 ,instead of ,he and they we know1 say ,him and them4 #fd4 ,instead of ,as far as ,i can see1 say ,so far as ,i can see4 #fe4 ,instead of ,if ,i am not mistaken1 say ,if ,i mistake not4 #ff4 ,instead of ,you are mistaken1 say ,you mistake4 #fg4 ,instead of ,what beautiful tea6 say ,what good tea6 #fh4 ,instead of ,what a nice prospect6 say ,what a beautiful prospect6 #fi4 ,instead of ,a new pair of gloves1 say ,a pair of new gloves4 #gj4 ,instead of saying ,he belongs to the house1 say ,the house belongs to him4 #ga4 ,instead of saying ,not no such thing1 say ,not any such thing4 #gb4 ,instead of ,i hope you'll think nothing on it1 say ,i hope you'll think nothing of it4 #gc4 ,instead of ,restore it back to me1 say ,restore it to me4 #gd4 ,instead of ,i suspect the veracity of his story1 say ,i doubt the truth of his story4 #ge4 ,instead of ,i seldom or ever see him1 say ,i seldom see him4 #gf4 ,instead of ,rather warmish or ,a little warmish1 say ,rather warm4 #gg4 ,instead of ,i expected to have found him1 say ,i expected to find him4 #gh4 ,instead of ,shay1 say ,chaise4 #gi4 ,instead of ,he is a very rising person1 say ,he is rising rapidly4 #hj4 ,instead of ,who learns you music8 say ,who teaches you music8 #ha4 ,instead of ,i never sing whenever ,i can help it1 say ,i never sing when ,i can help it4 #hb4 ,instead of ,before ,i do that ,i must first ask leave1 say ,before ,i do that ,i must ask leave4 #hc4 ,instead of ,to get over the difficulty1 say ,to overcome the difficulty4 #hd4 ,the phrase get over is in many cases misapplied1 as1 to get over a person1 to get over a week1 to get over an opposition4 #he4 ,instead of saying ,the observation of the rule1 say ,the observance of the rule4 #hf4 ,instead of ,a man of eighty years of age1 say ,a man eighty years old4 #hg4 ,instead of ,here lays his honoured head1 say ,here lies his honoured head4 #hh4 ,instead of ,he died from negligence1 say ,he died through neglect1 or in consequence of neglect4 #hi4 ,instead of ,apples are plenty1 say ,apples are plentiful4 #ij4 ,instead of ,the latter end of the year1 say ,the end1 or the close of the year4 #ia4 ,instead of ,the then government1 say ,the government of that age1 or century1 or year1 or time4 #ib4 ,instead of ,for ought ,i know1 say ,for aught ,i know4 #ic4 ,instead of ,a couple of chairs1 say ,two chairs4 #id4 ,instead of ,two couples1 say ,four persons4 #ie4 ,but you may say ,a married couple1 or1 ,a married pair1 or1 ,a couple of fowls1 c41 in any case where one of each sex is to be understood4 #if4 ,instead of ,they are united together in the bonds of matrimony1 say ,they are united in matrimony1 or1 ,they are married4 #ig4 ,instead of ,we travel slow1 say ,we travel slowly4 #ih4 ,instead of ,he plunged down into the river1 say ,he plunged into the river4 #ii4 ,instead of ,he jumped from off of the scaffolding1 say ,he jumped off from the scaffolding4 #ajj4 ,instead of ,he came the last of all1 say ,he came the last4 #aja4 ,instead of universal1 with reference to things that have any limit1 say general2 generally approved1 instead of universally approved2 generally beloved1 instead of universally beloved4 #ajb4 ,instead of ,they ruined one another1 say ,they ruined each other4 #ajc4 ,instead of ,if in case ,i succeed1 say ,if ,i succeed4 #ajd4 ,instead of ,a large enough room1 say ,a room large enough4 #aje4 ,instead of ,this villa to let1 say ,this villa to be let4 #ajf4 ,instead of ,i am slight in comparison to you1 say ,i am slight in comparison with you4 #ajg4 ,instead of ,i went for to see him1 say ,i went to see him4 #ajh4 ,instead of ,the cake is all eat up1 say ,the cake is all eaten4 #aji4 ,instead of ,it is bad at the best1 say ,it is very bad4 #aaj4 ,instead of ,handsome is as handsome does1 say ,handsome is who handsome does4 #aaa4 ,instead of ,as ,i take it1 say ,as ,i see1 or1 ,as ,i under stand it4 #aab4 ,instead of ,the book fell on the floor1 say ,the book fell to the floor4 #aac4 ,instead of ,his opinions are approved of by all1 say ,his opinions are approved by all4 #aad4 ,instead of ,i will add one more argument1 say ,i will add one argument more1 or another argument4 #aae4 ,instead of ,captain ,reilly was killed by a bullet1 say ,captain ,reilly was killed with a bullet4 #aaf4 ,instead of ,a sad curse is war1 say ,war is a sad curse4 #aag4 ,instead of ,he stands six foot high1 say ,he measures six feet1 or ,his height is six feet4 #aah4 ,instead of ,i go every now and then1 say ,i go often1 or frequently4 #aai4 ,instead of ,who finds him in clothes1 say ,who provides him with clothes4 #abj4 ,say ,the first two1 and the last two1 instead of the two first1 the two last2 leave out all expletives1 such as of all1 first of all1 last of all1 best of all1 c41 c4 #aba4 ,instead of ,his health was drank with enthusiasm1 say ,his health was drunk enthusiastically4 #abb4 ,instead of ,except ,i am prevented1 say ,unless ,i am prevented4 #abc4 ,instead of ,in its primary sense1 say ,in its primitive sense4 #abd4 ,instead of ,it grieves me to see you1 say ,i am grieved to see you4 #abe4 ,instead of ,give me them papers1 say ,give me those papers4 #abf4 ,instead of ,those papers ,i hold in my hand1 say ,these papers ,i hold in my hand4 #abg4 ,instead of ,i could scarcely imagine but what1 say ,i could scarcely imagine but that4 #abh4 ,instead of ,he was a man notorious for his benevolence1 say ,he was noted for his benevolence4 #abi4 ,instead of ,she was a woman celebrated for her crimes1 say ,she was notorious on account of her crimes4 #acj4 ,instead of ,what may your name be8 say ,what is your name8 #aca4 ,instead of ,bills are requested not to be stuck here1 say ,billstickers are requested not to stick bills here4 #acb4 ,instead of ,by smoking it often becomes habitual1 say ,by smoking often it becomes habitual4 #acc4 ,instead of ,i lifted it up1 say ,i lifted it4 #acd4 ,instead of ,it is equally of the same value1 say ,it is of the same value1 or equal value4 #ace4 ,instead of ,i knew it previous to your telling me1 say ,i knew it previously to your telling me4 #acf4 ,instead of ,you was out when ,i called1 say ,you were out when ,i called4 #acg4 ,instead of ,i thought ,i should have won this game1 say ,i thought ,i should win this game4 #ach4 ,instead of ,this much is certain1 say ,thus much is certain1 or1 ,so much is certain4 #aci4 ,instead of ,he went away as it may be yesterday week1 say ,he went away yesterday week4 #adj4 ,instead of ,he came the ,saturday as it may be before the ,monday1 specify the ,monday on which he came4 #ada4 ,instead of ,put your watch in your pocket1 say ,put your watch into your pocket4 #adb4 ,instead of ,he has got riches1 say ,he has riches4 #adc4 ,instead of ,will you set down8 say ,will you sit down8 #add4 ,instead of ,the hen is setting1 say ,the hen is sitting4 #ade4 ,instead of ,it is raining very hard1 say ,it is raining very fast4 #adf4 ,instead of ,no thankee1 say ,no thank you4 #adg4 ,instead of ,i cannot do it without farther means1 say ,i cannot do it without further means4 #adh4 ,instead of ,no sooner but1 or ,no other but1 say than4 #adi4 ,instead of ,nobody else but her1 say ,nobody but her4 #aej4 ,instead of ,he fell down from the balloon1 say ,he fell from the balloon4 #aea4 ,instead of ,he rose up from the ground1 say ,he rose from the ground4 #aeb4 ,instead of ,these kind of oranges are not good1 say ,this kind of oranges is not good4 #aec4 ,instead of ,somehow or another1 say ,somehow or other4 #aed4 ,instead of ,undeniable references required1 say ,unexceptionable references required4 #aee4 ,instead of ,i cannot rise sufficient funds1 say ,i cannot raise sufficient funds4 #aef4 ,instead of ,i cannot raise so early in the morning1 say ,i cannot rise so early in the morning4 #aeg4 ,instead of ,well1 ,i don't know1 say ,i don't know4 #aeh4 ,instead of ,will ,i give you some more tea8 say ,shall ,i give you some more tea8 #aei4 ,instead of ,oh dear1 what will ,i do8 say ,oh dear1 what shall ,i do8 #afj4 ,instead of ,i think indifferent of it1 say ,i think indifferently of it4 #afa4 ,instead of ,i will send it conformable to your orders1 say ,i will send it conformably to your orders4 #afb4 ,instead of ,give me a few broth1 say ,give me some broth4 #afc4 ,instead of ,her said it was hers1 say ,she said it was hers4 #afd4 ,instead of ,to be given away gratis1 say ,to be given away4 #afe4 ,instead of ,will you enter in8 say ,will you enter8 #aff4 ,instead of ,this three days or more1 say ,these three days or more4 #afg4 ,instead of ,he is a bad grammarian1 say ,he is not a grammarian4 #afh4 ,instead of ,we accuse him for1 say ,we accuse him of4 #afi4 ,instead of ,we acquit him from1 say ,we acquit him of4 #agj4 ,instead of ,i am averse from that1 say ,i am averse to that4 #aga4 ,instead of ,i confide on you1 say ,i confide in you4 #agb4 ,instead of ,i differ with you1 say ,i differ from you4 #agc4 ,instead of ,as soon as ever1 say ,as soon as4 #agd4 ,instead of ,the very best or ,the very worst1 say ,the best or the worst4 #age4 ,instead of ,a winter's morning1 say ,a winter morning1 or ,a wintry morning4 #agf4 ,instead of ,fine morning1 this morning1 say ,this is a fine morning4 #agg4 ,instead of ,how do you do8 say ,how are you8 #agh4 ,instead of ,not so well as ,i could wish1 say ,not quite well4 #agi4 ,avoid such phrases as ,no great shakes1 ,nothing to boast of1 ,down in my boots1 ,suffering from the blues4 ,all such sentences indicate vulgarity4 #ahj4 ,instead of ,no one cannot prevail upon him1 say ,no one can prevail upon him4 #aha4 ,instead of ,no one hasn't called1 say ,no one has called4 #ahb4 ,avoid such phrases as ,if ,i was you1 or even1 ,if ,i were you4 ,better say1 ,i advise you how to act4 #ahc4 ,instead of ,you have a right to pay me1 say ,it is right that you should pay me4 #ahd4 ,instead of ,i am going on a tour1 say ,i am about to take a tour1 or going4 #ahe4 ,instead of ,i am going over the bridge1 say ,i am going across the bridge4 #ahf4 ,instead of ,he is coming here1 say ,he is coming hither4 #ahg4 ,instead of ,he lives opposite the square1 say ,he lives opposite to the square4 #ahh4 ,instead of ,he belongs to the ,reform ,club1 say ,he is a member of the ,reform ,club4 #ahi4 ,avoid such phrases as ,i am up to you1 ,i'll be down upon you1 ,cut1 or ,mizzle4 #aij4 ,instead of ,i should just think ,i could1 say ,i think ,i can4 #aia4 ,instead of ,there has been a good deal1 say ,there has been much4 #aib4 ,instead of ,following up a principle1 say ,guided by a principle4 #aic4 ,instead of ,your obedient1 humble servant1 say ,your obedient1 or1 ,your humble servant4 #aid4 ,instead of saying ,the effort you are making for meeting the bill1 say ,the effort you are making to meet the bill4 #aie4 ,instead of saying ,it shall be submitted to investigation and inquiry1 say ,it shall be submitted to investigation1 or to inquiry4 #aif4 ,dispense with the phrase ,conceal from themselves the fact2 it suggests a gross anomaly4 #aig4 ,never say ,pure and unadulterated1 because the phrase embodies a repetition4 #aih4 ,instead of saying ,adequate for1 say ,adequate to4 #aii4 ,instead of saying ,a surplus over and above1 say ,a surplus4 #bjj4 ,instead of saying ,a lasting and permanent peace1 say ,a permanent peace4 #bja4 ,instead of saying ,i left you behind at ,london1 say ,i left you behind me at ,london4 #bjb4 ,instead of saying ,has been followed by immediate dismissal1 say ,was followed by immediate dismissal4 #bjc4 ,instead of saying ,charlotte was met with ,thomas1 say ,charlotte was met by ,thomas4 ,but if ,charlotte and ,thomas were walking together1 ,charlotte and ,thomas were met by1 c4 #bjd4 ,instead of ,it is strange that no author should never have written1 say ,it is strange that no author should ever have written4 #bje4 ,instead of ,i won't never write1 say ,i will never write4 #bjf4 ,to say ,do not give him no more of your money1 is equivalent to saying ,give him some of your money4 ,say ,do not give him any of your money4 #bjg4 ,instead of saying ,they are not what nature designed them1 say ,they are not what nature designed them to be4 #bjh4 ,instead of ,by this means1 say ,by these means4 #bji4 ,instead of saying ,a beautiful seat and gardens1 say ,a beautiful seat and its gardens4 #baj4 ,instead of ,all that was wanting1 say ,all that was wanted4 #baa4 ,instead of saying ,i had not the pleasure of hearing his sentiments when ,i wrote that letter1 say ,i had not the pleasure of having heard1 c4 #bab4 ,instead of ,the quality of the apples were good1 say ,the quality of the apples was good4 #bac4 ,instead of ,the want of learning1 courage1 and energy are more visible1 say ,is more visible4 #bad4 ,instead of ,we are conversant about it1 say ,we are conversant with it4 #bae4 ,instead of ,we called at ,william1 say ,we called on ,william4 #baf4 ,instead of ,we die for want1 say ,we die of want4 #bag4 ,instead of ,he died by fever1 say ,he died of fever4 #bah4 ,instead of ,i enjoy bad health1 say ,my health is not good4 #bai4 ,instead of ,either of the three1 say ,any one of the three4 #bbj4 ,instead of ,better nor that1 say ,better than that4 #bba4 ,instead of ,we often think on you1 say ,we often think of you4 #bbb4 ,instead of ,though he came1 ,i did not see him1 say ,though he came1 yet ,i did not see him4 #bbc4 ,instead of ,mine is so good as yours1 say ,mine is as good as yours4 #bbd4 ,instead of ,he was remarkable handsome1 say ,he was remarkably handsome4 #bbe4 ,instead of ,smoke ascends up the chimney1 ,i say ,smoke ascends the chimney4 #bbf4 ,instead of ,you will some day be convinced1 say ,you will one day be convinced4 #bbg4 ,instead of saying ,because ,i don't choose to1 say ,because ,i would rather not4 #bbh4 ,instead of ,because why8 say ,why8 #bbi4 ,instead of ,that there boy1 say ,that boy4 #bcj4 ,instead of ,direct your letter to me1 say ,address your letter to me4 #bca4 ,instead of ,the horse is not much worth1 say ,the horse is not worth much4 #bcb4 ,instead of ,the subject-matter of debate1 say ,the subject of debate4 #bcc4 ,instead of saying ,when he was come back1 say ,when he had come back4 #bcd4 ,instead of saying ,his health has been shook1 say ,his health has been shaken4 #bce4 ,instead of ,it was spoke in my presence1 say ,it was spoken in my presence4 #bcf4 ,instead of ,very right1 or ,very wrong1 say ,right1 or ,wrong4 #bcg4 ,instead of ,the mortgager paid him the money1 say ,the mortgagee paid him the money4 ,the mortgagee lends2 the mortgager borrows4 #bch4 ,instead of ,this town is not as large as we thought1 say ,this town is not so large as we thought4 #bci4 ,instead of ,i took you to be another person1 say ,i mistook you for another person4 #bdj4 ,instead of ,on either side of the river1 say ,on each side of the river4 #bda4 ,instead of ,there's fifty1 say ,there are fifty4 #bdb4 ,instead of ,the best of the two1 say ,the better of the two4 #bdc4 ,instead of ,my clothes have become too small for me1 say ,i have grown too stout for my clothes4 #bdd4 ,instead of ,is ,lord ,lytton in8 say ,is ,lord ,lytton within8 #bde4 ,instead of ,two spoonsful of physic1 say ,two spoonfuls of physic4 #bdf4 ,instead of ,he must not do it4 say ,he need not do it4 #bdg4 ,instead of ,she said1 says she1 say ,she said4 #bdh4 ,avoid such phrases as ,i said1 says ,i1 ,thinks ,i to myself1 thinks ,i1 c4 #bdi4 ,instead of ,i don't think so1 say ,i think not4 #bej4 ,instead of ,he was in eminent danger1 say ,he was in imminent danger4 #bea4 ,instead of ,the weather is hot1 say ,the weather is very warm4 #beb4 ,instead of ,i sweat1 say ,i perspire4 #bec4 ,instead of ,i only want two shillings1 say ,i want only two shillings4 #bed4 ,instead of ,whatsomever1 always take care to say ,whatever1 or ,whatsoever4 #bee4 ,avoid such exclamations as ,god bless me6 ,god deliver me6 ,by ,god6 ,by ,gor'6 ,my ,lor'6 ,upon my soul1 c41 which are vulgar on the one hand1 and savour of impiety on the other1 for3 #bef4 ,thou shalt not take the name of the ,lord thy ,god in vain4 ,footnote #a3 ,persons who wish to become well acquainted with the principles of ',english ,grammar' by an easy process1 are recommended to procure ,the ,useful ,grammar1 price #c;d41 published by ,houlston and ,sons4 ,,some ,,female ,,spiders ,,produce #b1jjj ,,eggs4 #ahb4 ,pronunciation4 ,accent is a particular stress or force of the voice upon certain syllables or words4 ,this mark ' in printing denotes the syllable upon which the stress or force of the voice should he placed4 ,,there ,,are #i1jjj ,,cells ,,in ,a ,,square ,,foot ,,of ,,honeycomb4 #ahc4 ,a ,word may have more than ,one ,accent4 ,take as an instance aspiration4 ,in uttering this word we give a marked emphasis of the voice upon the first and third syllables1 and therefore those syllables are said to be accented4 ,the first of these accents is less distinguishable than the second1 upon which we dwell longer1 therefore the second accent in point of order is called the primary1 or chief accent of the word4 ,a ,,cow ,,consumes #ajj ,,lbs4 ,,of ,,green ,,food ,,daily4 #ahd4 ,when the full ,accent falls on a ,vowel1 that vowel should have a long sound1 as in vo'cal2 but when ,i it1 falls on or after a consonant1 the preceding vowel has a short sound1 as in hab'it4 #b1cjj ,,silkworms ,,produce #a,,lb ,,of ,,silk4 #ahe4 ,to obtain a ,good ,knowledge of ,pronunciation1 it is advisable for the reader to listen to the examples given by good speakers1 and by educated persons4 ,we learn the pronunciation of words1 to a great extent1 by imitation1 just as birds acquire the notes of other birds which may be near them4 ,a ,,queen ,,bee ,,produces #ajj1jjj ,,eggs ,,in ,a ,,season4 #ahf4 ,double ,meaning4 ,but it will be very important to bear in mind that there are many words having a double meaning or application1 and that the difference of meaning is indicated by the difference of the accent4 ,among these words1 nouns are distinguished from verbs by this means3 nouns are mostly accented on the first syllable1 and verbs on the last4 ,a ,,cow ,,yields #afh ,,lbs4 ,,of ,,butter ,,per ,,annum4 #ahg4 ,noun signifies ,name2 ,nouns are the names of persons and things1 as well as of things not material and palpable1 but of which we have a conception and knowledge1 such as courage1 firmness1 goodness1 strength2 and verbs express actions1 movements1 c4 ,if the word used signifies that anything has been done1 or is being done1 or is1 or is to be done1 then that word is a verb4 ,,it ,,would ,,take #bg1fjj ,,spiders ,,to ,,produce #a ,,lb4 ,,of ,,web4 #ahh4 ,examples of the above4 ,thus when we say that anything is an in'sult1 that word is a noun1 and is accented on the first syllable2 but when we say he did it to insult' another person1 the word insult' implies acting1 and becomes a verb1 and should be accented on the last syllable4 ,the effect is1 that1 in speaking1 you should employ a different pronunciation in the use of the same word1 when uttering such sentences as these3--,what an in'sult6 ,do you mean to insult' me8 ,in the first sentence the stress of voice must be laid upon the first syllable1 in'1 and in the latter case upon the second syllable1 sult'4 #ahi4 ,meaning varied by ,accentuation4 ,a list of nearly all the words that are liable to this variation is given in the following page4 ,it will be noticed that those in the first column1 having the accent on the first syllable1 are mostly nouns2 and that those in the second column1 which have the accent on the second and final syllable1 are mostly verbs3 ,noun1 c4 ,verb1 c4 ,noun1 c4 ,verb1 c4 ,noun1 c4 ,verb1 c4 ---------------------------------------- ----------------------- ,ab'ject abject' ,con'trast contrast' ,in'lay inlay' ,ab'sent absent' ,con'verse converse' ,in'sult insult' ,ab'stract abstract' ,con'vert convert' ,ob'ject object' ,ac'cent accent' ,con'vict convict' ,out'leap outleap' ,affix affix' ,con'voy convoy' ,per'fect perfect' ,as'pect aspect' ,de'crease decrease' ,per'fume perfume' ,at'tribute attribute' ,des'cant descant' ,per'mit permit' ,aug'ment augment' ,des'ert desert' ,pre'fix prefix' ,au'gust august' ,de'tail detail' ,pre'mise premise' ,bom'bard bombard' ,di'gest digest' ,pre'sage presage' ,col'league colleague' ,dis'cord discord' ,pres'ent present' ,col'lect collect' ,dis'count discount' ,prod'uce produce' ,com'ment comment' ,ef'flux efflux' ,proj'ect project' ,com'pact compact' ,es'cort escort' ,prot'est protest' ,com'plot complot' ,es'say essay' ,reb'el rebel' ,com'port comport' ,ex'ile exile' ,rec'ord record' ,com'pound compound' ,ex'port export' ,ref'use refuse' ,com'press compress' ,ex'tract extract' ,re'tail retail' ,con'cert concert' ,fer'ment ferment' ,sub'ject subject' ,con'crete concrete' ,fore'cast forecast' ,su'pine supine' ,con'duct conduct' ,fore'taste foretaste' ,sur'vey survey' ,con fine confine' ,fre'quent frequent' ,tor'ment torment' ,con'flict conflict' ,im'part impart' ,tra'ject traject' ,con'serve conserve' ,im'port import' ,trans'fer transfer' ,con'sort consort' ,im'press impress' ,trans'port transport' ,con'test contest' ,im'print imprint' ,un'dress undress' ,con'text context' ,in'cense incense' ,up'cast upcast' ,con'tract contract' ,in'crease increase' ,up'start upstart' #aij4 ,exceptions ,cement' is an ,exception to the above rule1 and should always be accented on the last syllable4 ,so also the word ,consols'4 #aia4 ,hints to ,cockney ,speakers4 ,the most objectionable error of the ,cockney1 that of substituting the v for the w1 and vice vers1 is1 we believe1 pretty generally abandoned4 ,such sentences as ,are you going to ,vest ,vickkam8 ,this is wery good weal1 c41 were too intolerable to be retained4 ,moreover1 there has been a very able schoolmaster at work during the past forty years4 ,this schoolmaster is no other than the loquacious ,mr4 ,punch1 from whose works we quote a few admirable exercises3 i4 ,low ,cockney4--,seen that party lately8 ,what6 the party with the wooden leg1 as come with-- ,no1 no--not that party4 ,the party1 you know1 as-- ,oh6 ah6 ,i know the party you mean1 now4 ,well1 a party told me as he can't agree with that other party1 and he says that if another party can't be found to make it all square1 he shall look out for a party as will4--7,and so on for half an hour47 ii4 ,police4--,lor1 ,soosan1 how's a feller to eat meat such weather as this6 ,now1 a bit o' pickled salmon and cowcumber1 or a lobster salid1 might do4 iii4 ,cockney ,yachtsman4--7,example of affectation47 ,scene3 the ,regatta ,ball4--,i say1 ,tom1 what's that little craft with the black velvet flying at the fore1 close under the lee scuppers of the man-of-war8 ,why1 from her fore-and-aft rig1 and the cut of her mainsail1 ,i should say she's down from the port of ,london2 but ,i'll signal the commodore to come and introduce us6 iv4 ,omnibus ,driver4--,old acquaintance4 ',ave a drop1 ,bill8 ,driver4 ,why1 yer see1 ,jim1 this 'ere young hoss has only been in 'arness once afore1 and he's such a beggar to bolt1 ten to one if ,i leave 'im he'll be a-runnin' hoff1 and a smashin' into suthun4 ,howsoever--here--7handing reins to a timid passenger7--lay hold1 sir1 ,i',,ll ,,chance ,,it6 v4 ,costermonger 7to extremely genteel person74--,i say1 guv'ner1 give us a hist with this 'ere bilin' o' greens6 7,a large hamper of market stuff47 vi4 ,genteel ,cockney 7by the seaside74--,blanche4 ,how grand1 how solemn1 dear ,frederick1 this is6 ,i really think the ocean is more beautiful under this aspect than under any other6 ,frederick4--,h'm--ah6 ,per-waps4 ,by the way1 ,blanche1 there's a fella shwimping4 ,s'pose we ask him if he can get us some pwawns for breakfast to-mowaw mawning8 vii4 ,stuck-up ,cockney4--7,small ,swell enters a tailor's shop47 ,a--,brown1 ,a--want some more coats6 ,snip4 ,yes1 sir4 ,thank you1 sir4 ,how many would you please to want8 ,small ,swell4 ,a--let me see2 ,a--ll have eight4 ,a--no1 ,i'll have nine2 and look here6 ,a--shall want some trousers4 ,snip4 ,yes1 sir1 thank you1 sir4 ,how many would you like8 ,small ,swell4--,a--don't know exactly4 ,s'pose we say twenty-four pairs2 and look here6 ,show me some patterns that won't be worn by any snobs6 viii4 ,cockney ,flunkey1--7,country ,footman meekly inquires of ,london ,footman7--,pray1 sir1 what do you think of our town8 ,a nice place1 ain't it ,london ,footman 7condescendingly74 ,vell1 ,joseph1 ,i likes your town well enough4 ,it's clean3 your streets are hairy2 and you have lots of rewins4 ,but ,i don't like your champagne1 it's all gewsberry6 ix ,cockney ,cabby 7with politeness74--,beg pardon1 sir2 please don't smoke in the keb4 sir2 ladies do complain o' the 'bacca uncommon4 ,better let me smoke it for yer outside1 sir6 x4 ,military ,cockney4--,lieutenant ,blazer 7of the ,plungers74--,gwood gwacious6 ,here's a howible go6 ,the ifan 8 word not legible v's going to gwow a moustache6 ,cornet ,huffey 7whose face is whiskerless74 ,yaw don't mean that6 ,wall6 there's only one alternative for us4 ,we must shave6 xi4 ,juvenile ,low ,cockney4--,jack2 ,whereabouts is ,amstid-am8 ,jack4 ,well1 ,i can't say exackerley1 but ,i know it's somewhere near ',ampstid-'eath6 xii4 ,cockney ,domestic4--,servant girl--,well1 mam--,heverythink considered1 ,i'm afraid you won't suit me4 ,i've always bin brought up genteel3 and ,i couldn't go nowheres where there ain't no footman kep'4 xiii4 ,another4--,lady4 ,wish to leave6 why1 ,i thought1 ,thompson1 you were very comfortable with me6 ,thompson 7who is extremely refined74 ,ho yes1 mum6 ,i don't find no fault with you1 mum--nor yet with master--but the truth his1 mum--the hother servants is so orrid vulgar and hignorant1 and speaks so hungrammaticai1 that ,i reely cannot live in the same 'ouse with 'em--and ,i should like to go this day month1 if so be has it won't illconvenience you6 xiv4 ,cockney ,waiter4--',am1 sir8 ,yessir8 ,don't take anything with your 'am1 do you1 sir8 ,gentleman4 ,yes1 ,i do2 ,i take the letter ,h6 xv4 ,cockney ,hairdresser4--,they say1 sir1 the cholera is in the ,hair1 sir6 ,gent 7very uneasy74 ,indeed6 ,ahem6 ,then ,i hope you're very particular about the brushes you use4 ,hairdresser4 ,oh1 ,i see you don't nunderstand me1 sir2 ,i don't mean the 'air of the 'ed1 but the hair hof the hatmosphere8 xvi4 ,cockney ,sweep 7seated upon a donkey74--,fitch us out another penn'orth o' strawberry hice1 with a dollop o' lemon water in it4 xvii4 ,feminine ,cookney 7by the sea-side47--,oh1 ,harriet1 dear1 put on your hat and let us thee the stheamboat come in4 ,the thea is tho rough6--and the people will be tho abthurdly thick6 ,,alum ,,first ,,discovered ,a4,d4 #acjj4 #aib4 ,correction ,londoners who desire to correct the defects of their utterance cannot do better than to exercise themselves frequently upon those words respecting which they have been in error4 #aic4 ,hints for the ,correction of the ,irish ,brogue4 ,according to the directions given by ,mr4 ,b4 ,h4 ,smart1 an ,irishman wishing to throw off the brogue of his mother country should avoid hurling out his words with a superfluous quantity of breath4 ,it is not broadher and widher that he should say1 but the d1 and every other consonant1 should be neatly delivered by the tongue1 with as little riot1 clattering1 or breathing as possible4 ,next let him drop the roughness or rolling of the r in all places but the beginning of syllables2 he must not say stor-rum and far-rum1 but let the word be heard in one smooth syllable4 ,he should exercise himself until he can convert plaze into please1 planty into plenty1 ,jasus into ,jesus1 and so on4 ,he should modulate his sentences1 so as to avoid directing his accent all in one manner--from the acute to the grave4 ,keeping his ear on the watch for good examples1 and exercising himself frequently upon them1 he may become master of a greatly improved utterance4 ,,tea ,,first ,,used ,,in ,,england ,a4,d4 #afih4 #aid4 ,hints for ,correcting the ,scotch ,brogue4 ,the same authority remarks that as an ,irishman uses the closing accent of the voice too much1 so a ,scotchman has the contrary habit1 and is continually drawling his tones from the grave to the acute1 with an effect which1 to southern ears1 is suspensive in character4 ,the smooth guttural r is as little heard in ,scotland as in ,ireland1 the trilled r taking its place4 ,the substitution of the former instead of the latter must be a matter of practice4 ,the peculiar sound of the u1 which in the north so of ten borders on the ,french u1 must be compared with the several sounds of the letter as they are heard in the south2 and the long quality which a ,scotchman is apt to give to the vowels that ought to be essentially short1 must he clipped4 ,in fact1 aural observation and lingual exercise are the only sure means to the end2 so that a ,scotchman going to a well for a bucket of water1 and finding a countryman bathing therein1 would not exclaim1 ,hey1 ,colin1 dinna ye ken the water's for drink1 and nae for bathin'8 #aie4 ,of ,provincial ,brogues it is scarcely necessary to say much1 as the foregoing advice applies to them4 ,one militiaman exclaimed to another1 ,jim1 you hain't in step ,bain't ,i8 exclaimed the other2 well1 change yourn6 ,whoever desires knowledge must strive for it4 ,it must not be dispensed with after the fashion of ,tummus and ,jim1 who held the following dialogue upon a vital question3--,tummus4 ,i zay1 ,jim1 be you a purtectionist8 ,jim4 ,e'as ,i be4 ,tummus4 ,wall1 ,i zay1 ,jim1 what be purtection8 ,jim4 ,loa'r1 ,tummus1 doan't 'ee knaw8 ,tummus4 ,naw1 ,i doan't4 ,jim4 ,wall1 ,i doan't knaw as can tell 'ee1 ,tummus1 vur ,i doan't exakerly knaw mysel'6 #aif4 ,rules of ,pronunciation4 i4 ,c before a1 o1 and u1 and in some other situations1 is a close articulation1 like k4 ,before e1 i1 and y1 c is precisely equivalent to s in same1 this2 as in cedar1 civil1 cypress1 capacity4 ii4 ,e final indicates that the preceding vowel is long2 as in hate1 mete1 sire1 robe1 lyre1 abate1 recede1 invite1 remote1 intrude4 iii4 ,e final indicates that c preceding has the sound of s2 as in lace1 lance2 and that g preceding has the sound of j1 as in charge1 page1 challenge4 iv4 ,e final1 in proper ,english words1 never forms a syllable1 and in the most-used words1 in the terminating unaccented syllable it is silent4 ,thus1 motive1 genuine1 examine1 granite1 are pronounced motiv1 genuin1 examin1 granit4 v4 ,e final1 in a few words of foreign origin1 forms a syllable2 as syncope1 simile4 vi4 ,e final is silent after l in the following terminations1--ble1 cle1 dle1 fle1 gle1 kle1 ple1 tle1 zle2 as in able1 manacle1 cradle1 ruffle1 mangle1 wrinkle1 supple1 rattle1 puzzle1 which are pronounced a'bl1 mana'cl1 cra'dl1 ruf'fl man'gl1 wrin'kl1 sup'pl1 puz'zl4 vii4 ,e is usually silent in the termination en2 as in token1 broken2 pronounced tokn1 brokn4 viii4 ,,ous1 in the termination of adjectives and their derivatives1 is pronounced us2 as in gracious1 pious1 pompously4 ix4 ,,ce1 ,,ci1 ,,ti before a vowel1 have the sound of sh2 as in cetaceous1 gracious1 motion1 partial1 ingratiate2 pronounced cetashus1 grashus1 moshun1 parshal1 ingrashiate4 x4 ,,si1 after an accented vowel1 is pronounced like zh2 as in ,ephesian1 confusion2 pronounced ,ephezhan1 confuzhon xi4 ,when ,,ci or ,,ti precede similar combinations1 as in pronunciation1 negotiation1 they should be pronounced ze instead of she1 to prevent a repetition of the latter syllable2 as pronunceashon instead of pronunsheashon4 xii4 ,,gh1 both in the middle and at the end of words ia silent2 as in caught1 bought1 fright1 nigh1 sigh2 pronounced caut1 baut1 frite1 ni1 si4 ,in the following exceptions1 however1 gh are pronounced as f3--cough1 chough1 clough1 enough1 laugh1 rough1 slough1 tough1 trough4 xiii4 ,when ,,wh begins a word1 the aspirate h precedes w in pronunciation2 as in what1 whiff1 whale2 pronounced hwat1 hwiff1 hwale1 w having precisely the sound of oo1 ,french ou4 ,in the following words w is silent3--who1 whom1 whose1 whoop1 whole4 xiv4 ,h after r has no sound or use2 as in rheum1 rhyme2 pronounced reum1 ryme4 xv4 ,h should be sounded in the middle of words2 as in forehead1 abhor1 behold1 exhaust1 inhabit1 unhorse4 xvi4 ,h should always be sounded except in the following words3--heir1 herb1 honest1 honour1 hospital1 hostler1 hour1 humour1 and humble1 and all their derivatives1--such as humorously1 derived from humour4 xvii4 ,k and ,g are silent before n2 as know1 gnaw2 pronounced no1 naw4 xviii4 ,w before r is silent2 as in wring1 wreath2 pronounced ring1 reath4 xix4 ,b after m is silent2 as in dumb1 numb2 pronounced dum1 num4 xx4 ,l before k is silent2 as in balk1 walk1 talk2 pronounced bauk1 wauk1 tauk4 xxi4 ,,ph has the sound of f2 as in philosophy2 pronounced filosofy4 xxii4 ,,ng has two sounds1 one as in anger1 the other as in fin-ger4 9999 xxiii4 ,n after m1 and closing a syllable1 is silent2 as in hymn1 condemn4 xxiv4 ,p before s and t is mute2 as in psalm1 pseudo1 ptarmigan2 pronounced sarm1 sudo1 tarmigan4 xxv4 ,r1 has two sounds1 one strong and vibrating1 as at the beginning of words and syllables1 such as robber1 reckon1 error2 the other as at the terminations of words1 or when succeeded by a consonant1 as farmer1 morn4 xxvi4 ,before the letter ,r1 there is a slight sound of e between the vowel and the consonant4 ,thus1 bare1 parent1 apparent1 mere1 mire1 more1 pure1 pyre1 are pronounced nearly baer1 paerent1 appaerent1 me-er1mier1 moer1puer1 pyer4 ,this pronunciation proceeds from the peculiar articulation of r1 and it occasions a slight change of the sound of a1 which can only be learned by the ear4 xxvii4 ,there are other rules of pronunciation affecting the combinations of vowels1 c42 but as they are more difficult to describe1 and as they do not relate to errors which are commonly prevalent1 we shall content ourselves with giving examples of them in the following list of words4 ,when1 a syllable in any word in this list is printed in italics like this1 the accent or stress of voice should be laid on that syllable4 ,,auctions ,,commenced ,,in ,,britain ,,in ,a4,d4 #aggi4 #aig4 ,proper ,pronunciations of ,words often ,wrongly ,pronounced4 ,again1 usually pronounced a-gen1 not as spelled4 ,alien1 -li-en not ale-yen4 ,antipodes1 an-tip-o-dees4 ,apostle1 as a-pos'l1 without the t4 ,arch1 artch in compounds of our own language1 as in archbishop1 archduke2 but ark in words derived from the ,greek1 as archaic1 ar-ka-ik2 archaeology1 ar-ke-ol-o-gy2 archangel1 ark-ain-gel2 archetype1 ar-ke-type2 archiepiscopal1 ar-ke-e-pis-co-pal2 archipelago1 ar-ke-pel-a-go2 ar-chives1 ar-kivz1 c4 ,asia1 a-sha4 ,asparagus as spelled1 not asparagrass4 ,aunt1 ant1 not aunt4 ,awkward1 awk-wurd1 not awk-urd4 ,bade1 bad4 ,because1 be-cawz1 not ba-cos ,been1 bin4 ,beloved1 as a verb1 be-luvd2 as an adjective1 be-luv-ed4 ,blessed1 cursed1 c41 are subject to the same rule4 ,beneath1 with the th in breath1 not with the th in breathe4 ,biog'raphy1 as spelled1 not beography4 ,buoy1 boy1 not bwoy4 ,canal'1 as spelled1 not ca-nel4 ,caprice1 capreece4 ,catch1 as spelled1 not ketch4 ,chaos1 ka-oss4 ,charlatan1 shar-latan4 ,chasm1 kazm4 ,chasten1 chasn4 ,chivalry1 shiv-alry4 ,chemistry1 kem'-is-tre1 not kim-is-tre4 ,choir1 kwire4 ,clerk1 klark4 ,combat1 kum-bat4 ,conduit1 kun-dit4 ,corps1 kor3 the plural corps is pronounced korz4 ,covetous1 cuv-e-tus1 not cov-e-tus4 ,courteous1 curt-yus4 ,courtesy 7politeness71 cur-te-sey4 ,courtesy 7a lowering of the body71 curt-sey4 ,cresses1 as spelled1 not cree-ses4 ,cu'riosity1 cu-re-os-e-ty1 not curosity4 ,cushion1 coosh-un1 not coosh-in4 ,daunt1 dawnt1 not dant or darnt1 as some erroneously pronounce it4 ,design and desist have the sound of s1 not of z4 ,desire should have the sound of z4 ,despatch1 de-spatch1 not dis-patch4 ,dew1 due1 not doo4 ,diamond1 as spelled1 not dimond4 ,diploma1 de-plo-ma1 not dip-lo-ma4 ,diplomacy1 de-plo-ma-cy1 not dip-lo-ma-cy4 ,direct1 de-reckt1 not di-rect4 ,divers 7several71 di-verz2 but diverse 7different71 di-verse4 ,dome1 as spelled1 not doom4 ,drought1 drowt1 not drawt4 ,duke1 as spelled1 not dook4 ,dynasty1 dyn-as-te1 not dy-nas-ty4 ,edict1 e-dickt1 not ed-ickt4 ,e'en and e'er1 een and air4 ,egotism1 eg-o-tizm1 not e-go-tism4 ,either1 e-ther or i-ther4 ,engine1 en-jin1 not in-jin4 ,ensign1 en-sign2 ensigncy1 en-sin-se4 ,epistle1 without the t4 ,epitome1 e-pit-o-me4 ,epoch1 e-pock1 not ep-ock4 ,equinox1 e-qui-nox1 not eck-wi-nox4 ,europe1 ,u-rope1 not ,u-rup4 ,euro-pean not ,eu-ro-pean4 ,every1 ev-er-y1 not ev-ry4 ,executor1 egz-ec-utor1 not with the sound of x4 ,extraordinary1 as spelled1 not ex-tror--di ner-i1 or ex-traordinary1 nor extrornarey ,february1 as spelled1 not ,febuary4 ,finance1 fe-nance1 not finance4 ,foundling1 as spelled1 not fond-ling4 ,garden1 gar-dn1 not gar-den1 nor gard-ing4 ,gauntlet1 gawnt-let1 not gant-let4 ,geography1 as spelled1 not jography1 or gehography4 ,geometry1 as spelled1 not jom-etry4 ,haunt1 hawnt1 not hant4 ,height1 hite1 not highth4 ,heinous1 hay-nuss1 not hee-nus4 ,highland1 hi-land1 not hee-land4 ,horizon1 ho-ri-zn1 not hor-i-zon4 ,housewife1 pronounced in the ordinary way when it means the mistress of a house who is a good manager1 but huz-wif1 when it means a small case for needles4 ,hymeneal1 hy-men-e-al1 not hy-menal4 ,instead1 in-sted1 not instid4 ,isolate -so-late2 not iz-o-late1 nor is-olate4 ,jalap1 jal-ap1 not jolup4 ,january1 as spelled1 not ,jenuary nor ,janewary4 ,leave1 as spelled1 not leaf4 ,legend lej-end1 not le-gend4 ,lieutenant1 lef-ten-ant1 not leu-ten-ant4 ,many1 men-ney1 not man-ny4 ,marchioness1 mar-shun-ess1 not as spelled4 ,massacre1 mas-sa-ker1 not mas-sa-cre4 ,mattress1 as spelled1 not mat-trass4 ,matron1 ma-trun1 not mat-ron4 ,medicine1 med-e-cin1 not med-cin4 ,minute 7sixty seconds71 min-it4 ,minute 7small71 mi-nute4 ,miscellany1 mis-cel-lany1 not mis-cellany4 ,mischievous1 mis-chiv-us1 not mis-cheev-us4 ,ne'er1 for never1 nare4 ,neighbourhood1 nay-bur-hood1 not nay-burwood4 ,nephew1 nev-u1 not nefu4 ,new1 nu1 not noo4 ,notable 7worthy of notice71 no-tu-bl4 ,oblige1 as spelled1 not obleege4 ,oblique1 ob-leek1 not o-blike4 ,odorous1 o-der-us1 not od-ur-us4 ,of1 ov1 except when compounded with the here1 and where1 which should be pronounced here-of1 there-of1 and where-of4 ,off1 as spelt1 not awf4 ,organization1 or-gan-i-za-shun1 not or-ga-ne-za-shun4 ,ostrich1 os-tr'ch1 not os-tridge4 ,pageant1 paj-ent1 not pa-jant4 ,parent4 pare-ent1 not par-ent4 ,partisan1 par-te-zan1 not par-te-zan1 nor par--ti-zan4 ,patent1 pa-tent1 not pat-ent4 ,physiognomy1 as fiz-i-ognomy1 not phy-sionnomy4 ,pincers1 pin-cerz1 not pinch-erz4 ,plaintiff1 as spelled1 not plan-tiff4 ,pour1 pore1 not so as to rhyme with our4 ,precedent 7an example71 pres-e-dent2 pre-ce-dent 7going before in point of time1 previous1 former71 is the pronunciation of the adjective4 ,prologue1 pro-log1 not prol-og4 ,quadrille1 ka-dril1 not quod-ril4 ,quay1 key1 not as spelled4 ,radish1 as spelled1 not red-ish4 ,raillery1 rail'-er-y1 or ral-er y1 not as spelled4 ,rather1 rar-ther1 not ray-ther4 ,resort1 re-sort4 ,resound1 re-zound4 ,respite1 res-pit1 not as spelled4 ,rout 7a party2 and to rout71 should be pronounced rowt4 ,route 7a road71 root4 ,saunter1 saun-ter1 not sarn-ter or san-ter4 ,sausage1 saw-sage not sos-sidge1 nor sassage4 ,schedule1 shed-ule1 not shed-dle4 ,seamstress is pronounced seem-stress1 but semp-stress1 as the word is now commonly spelt1 is pronounced sem-stress4 ,sewer1 soo-er or su-er1 not shore1 nor shure4 ,shire1 as spelled1 when uttered as a single word1 but shortened into shir in composition4 ,shone1 shon1 not shun1 nor as spelled4 ,soldier1 sole-jer4 ,solecism1 sol-e-cizm1 not sole-cizm4 ,soot as spelled1 not sut4 ,sovereign1 sov-er-in1 not suv-er-in4 ,specious1 spe-shus1 not spesh-us4 ,stomacher1 stum-a-cher4 ,stone 7weight71 as spelled1 not stun4 ,synod1 sin-od1 not sy-nod4 ,tenure1 ten-ure1 not te-nure4 ,tenet1 ten-et1 not te-net4 ,than1 as spelled1 not thun4 ,tremor1 trem-ur1 not tre-mor4 ,twelfth1 should have the th sounded4 ,umbrella1 as spelled1 not um-ber-el-la4 ,vase1 vaiz or varz1 not vawze4 ,was1 woz1 not wuz4 ,weary1 weer-i1 not wary4 ,were1 wer1 not ware4 ,wont1 wunt1 not as spelled4 ,wrath1 rawth1 not rath3 as an adjective it is spelled wroth1 and pronounced with the vowel sound shorter1 as wrath-ful1 c4 ,yacht1 yot1 not yat4 ,yeast1 as spelled1 not yest4 ,zenith1 zen-ith1 not ze-nith4 ,zodiac1 zo-de-ak4 ,zoology should have both o's sounded1as zo-ol-o-gy1 not zoo-lo-gy ,note4--,the tendency of all good elocutionists is to pronounce as nearly in accordance with the spelling as possible4 ,pronounce3 --ace not iss1 as furnace1 not furniss4 --age1 not idge1 as cabbage1 courage1 postage1 village4 --ain1 ane1 not in1 as certain1 certane1 not certin4 --ate1 not it1 as moderate1 not moderit4 --ect1 not ec1 as aspect1 not aspec2 subject1 not subjec4 --ed1 not id1 or ud1 as wicked1 not wickid1 or wickud4 --el1 not l1 model1 not modl2 novel1not novl4 --en1 not n1 as sudden1 not suddn4--,burden1 burthen1 garden1 lengthen1 seven1 strengthen1 often1 and a few others1have the e silent4 --ence1 not unce1 as influence1 not influ-unce4 --es1 not is1 as pleases1 not pleasis4 --ile should be pronounced il1 as fertil1 not fertile1 in all words except chamomile 7cam71 exile1 gentile1 infantile1 reconcile and senile1 which should be pronounce ile4 --in1 not n1 as ,latin1 not ,latn4 --nd1 not n1 as husband1 not husban1 thousand1 not thousan4 --ness1 not niss1 as carefulness1 not careful niss4 --ng1 not n1 as singing1 not singin2 speaking1 not speakin4 --ngth1 not nth1 as strength1 not strenth4 --son1 the o should be silent2 as in treason2 tre-zn1 not tre-son4 --tal1 not tle1 as capital1 not capitle2 metal1 not mettle2 mortal1 not mortle2 periodical2 not periodicle4 --xt1 not x1 as next1 not nex4 ,,publication ,,of ,,banns ,,of ,,marriage ,,commenced ,a4,d4#abaj4 #aih4 ,punctuation4 ,punctuation teaches the method of placing ,points1 in written or printed matter1 in such a manner as to indicate the pauses which would be made by the author if he were communicating his thoughts orally instead of by written signs4 ,,silk ,,first ,,brought ,,from ,,india ,a4,d4 #bgd4 #aii4 ,writing and ,printing are substitutes for oral communication2 and correct punctuation is essential to convey the meaning intended1 and to give due force to such passages as the author may wish to impress upon the mind of the person to whom they are being communicated4 ,,wines ,,were ,,first ,,made ,,in ,,britain ,a4,d4 #bgf4 #bjj4 ,the ,points are as follows3 ,comma 1 ,semicolon 2 ,colon 3 ,period1 or ,full ,point 4 ,apostrophe ' ,hyphen - ,note of ,interrogation 8 ,note of ,exclamation 6 ,parenthesis 7 7 ,asterisk1 or ,star 99 ,as these are all the points required in simple epistolary composition1 we will confine our explanations to the rules which should govern the use of them4 #bja4 ,the ,other ,points1 however1 are3 the paragraph the section the dagger can not be shown in a 4txt file the double dagger ditto the parallel the bracket and some others4 ,these1 however1 are quite unnecessary1 except for elaborate works1 in which they are chiefly used for notes or marginal references4 ,the rule --is sometimes used as a substitute for the bracket or parenthesis4 #bjb4 ,pauses ,the ,comma 1 denotes the shortest pause2 the semicolon 2 a little longer pause than the comma2 the colon 3 a little longer pause than the semicolon2 the period 4 or full point the longest pause4 #bjc4 ,the ,relative ,duration of these pauses is described as3 ,comma ,while you count ,one4 ,semicolon ,two4 ,colon ,three4 ,period ,four4 ,this1 however1 is not an infallible rule1 because the duration of the pauses should be regulated by the degree of rapidity with which the matter is being read4 ,in slow reading the duration of the pauses should be increased4 #bjd4 ,the ,other ,points are rather indications of expression1 and of meaning and connection1 than of pauses1 and therefore we will notice them separately4 #bje4 ,the ,misplacing of even so slight a point1 or pause1 as the comma1 will often alter the meaning of a sentence4 ,the contract made for lighting the town of ,liverpool1 during the year #ahai1 was thrown void by the misplacing of a comma in the advertisements1 thus3 ,the lamps at present are about #d1jej1 and have in general two spouts each1 composed of not less than twenty threads of cotton4 ,the contractor would have proceeded to furnish each lamp with the said twenty threads1 but this being but half the usual quantity1 the commissioners discovered that the difference arose from the comma following instead of preceding the word each4 ,the parties agreed to annul the contract1 and a new one was ordered4 #bjf4 ,without ,punctuation4 ,the ,following ,sentence shows how difficult it is to read without the aid of the points used as pauses3 ,death waits not for storm nor sunshine within a dwelling in one of the upper streets respectable in appearance and furnished with such conveniences as distinguish the habitations of those who rank among the higher clashes of society a man of middle age lay on his last bed momently awaiting the final summons all that the most skillful medical attendance all that love warm as the glow that even an angel's bosom could do had been done by day and night for many long weeks had ministering spirits such as a devoted wife and loving children are done all within their power to ward off the blow but there he lay his raven hair smoothed off from his noble brow his dark eyes lighted with unnatural brightness and contrasting strongly with the pallid hue which marked him as an expectant of the dread messenger4 ,,coals ,,first ,,brought ,,to ,,london ,a4,d4 #aceg4 #bjg4 ,with ,punctuation4 ,the same sentence1 properly pointed1 and with capital letters placed2 after full-points1 according to the adopted rule1 may be easily read and understood3 ,death waits not for storm nor sunshine4 ,within a dwelling in one of the upper streets1 respectable in appearance1 and furnished with such conveniences as distinguish the habitations of those who rank among the higher classes of society1 a man of middle age lay on his last bed1 momently awaiting the final summons4 ,all that the most skilful medical attendance--all that love1 warm as the glow that fires an angel's bosom1 could do1 had been done2 by day and night1 for many long weeks1 had ministering spirits1 such as a devoted wife2 and loving children are1 done all within their power to ward off the blow4 ,but there he lay1 his raven hair smoothed off from his noble brow1 his dark eyes lighted with unnatural brightness1 and contrasting strongly with the pallid hue which marked him as an expectant of the dread messenger4 #bjh4 ,the ,apostrophe ' is used to indicate the combining of two words in one1--as ,john's book1 instead of ,john1 his book2 or to show the omission of parts of words1 as ,glo'ster1 for ,gloucester--tho' for though4 ,these abbreviations should be avoided as much as possible4 ,cobbett says the apostrophe ought to be called the mark of laziness and vulgarity4 ,the first use1 however1 of which we gave an example1 is a necessary and proper one4 #bji4 ,the ,hyphen1 or conjoiner - is used to unite words which1 though they are separate and distinct1 have so close a connection as almost to become one word1 as water-rat1 wind-mill1 c4 ,it is also used in writing and printing1 at the end of a line1 to show where a word is divided and continued in the next line4 ,look down the ends of the lines in this column1 and you will notice the hyphen in several places4 #baj4 ,the ,note of ,interrogation 8 indicates that the sentence to which it is put asks a question2 as1 ,what is the meaning of that assertion8 ,what am ,i to do8 #baa4 ,the ,note of ,exclamation or of admiration 6 indicates surprise1 pleasure1 or sorrow2 as ,oh6 ,ah6 ,goodness6 ,beautiful6 ,i am astonished6 ,woe is me6 ,sometimes1 when an expression of strong surprise or pleasure is intended1 two notes of this character are employed1 thus66 #bab4 ,the ,parenthesis 7 7 is used to prevent confusion by the introduction to a sentence of a passage not necessary to the sense thereof4 ,i am going to meet ,mr4 ,smith 7though ,i am not an admirer of him7 on ,wednesday next4 ,it is better1 however1 as a rule1 not to employ parenthetical sentences4 #bac4 ,the ,asterisk1 or ,star 99 may be employed to refer from the text to a note of explanation at the foot of a column1 or at the end of a letter4 999999 ,three stars are sometimes used to call particular attention to a paragraph4 ,,paper ,,made ,,of ,,cotton ,,rags ,a4,d4 #ajjj4 #bad4 ,hints upon ,spelling ,the following rules will be found of great assistance in writing1 because they relate to a class of words about the spelling of which doubt and hesitation are frequently felt3 i4 ,all words of one syllable ending in l1 with a single vowel before it1 have double l at the close2 as1 mill1 sell4 ii4 ,all words of one syllable ending in l1 with a double vowel before it1 have one l only at the close3 as1 mail1 sail4 iii4 ,words of one syllable ending in l1 when compounded1 retain but one l each2 as1 fulfil1 skilful4 iv4 ,words of more than one syllable ending in l have one l only at the close2 as1 delightful1 faithful2 except befall1 downfall1 recall1 unwell1 c4 v4 ,all derivatives from words ending in l have one l only2 as1 equality1 from equal2 fulness1 from full2 except they end in er or ly2 as1 mill1 miller2 full1 fully4 vi4 ,all participles in ing from verbs ending in e lose the e final2 as have1 having2 amuse1 amusing2 unless they come from verbs ending in double e1 and then they retain1 both2 as1 see1 seeing2 agree1 agreeing4 vii4 ,all adverbs in ly and nouns in ment retain the e final of the primitives2 as1 brave1 bravely2 refine1 refinement2 except acknowledgment1 judgment1 c4 viii4 ,all derivatives from words ending in er retain the e before the r2 as1 refer1 reference2 except hindrance1 from hinder2 remembrance from remember2 disastrous from disaster2 monstrous from monster2 wondrous from wonder2 cumbrous from cumber1 c4 ix4 ,compound words1 if both end not in i1 retain their primitive parts entire2 as1 millstone1 changeable1 graceless2 except always1 also1 deplorable1 although1 almost1 admirable1 c4 x4 ,all words of one syllable ending in a consonant1 with a single vowel before it1 double that consonant in derivatives2 as1 sin1 sinner2 ship1 shipping2 big1 bigger2 glad1 gladder1 c4 xi4 ,words of one syllable ending in a consonant1 with a double vowel before it1 do not double the consonant in derivatives3 as1 sleep1 sleepy2 troop1 troopers4 xii4 ,all words of more than one syllable ending in a single consonant1 preceded by a single vowel1 and accented on the last syllable1 double that consonant in derivatives2 as1 commit1 committee2 compel1 compelled2 appal1 appalling2 distil1 distiller4 xiii4 ,nouns of one syllable ending in y preceded by a consonant1 change y into ies in the plural2 and verbs ending in y1 preceded by a consonant1 change y into ies in the third person singular of the present tense1 and into ied in the past tense and past participle1 as1 fly1 flies2 ,i apply1 he applies2 we reply1 we replied1 or have replied4 ,if the y be preceded by a vowel1 this rule is not applicable2 as key1 keys2 ,i play1 he plays2 we have enjoyed ourselves4 xiv4 ,compound words whose primitives end in y change y into i2 as1 beauty1 ,beautiful2 lovely1 loveliness4 #bae4 ,h or no ,h8 ,that is the ,question4 ,few things point so directly to the want of cultivation as the misuse of the letter ,h by persons in conversation4 ,we hesitate to assert that this common defect in speaking indicates the absence of education--for1 to our surprise1 we have heard even educated persons frequently commit this common1 and vulgar error4 ,now1 for the purpose of assisting those who desire to improve their mode of speaking1 we intend to tell a little story about our next door neighbour1 ,mrs4 ,alexander ,hitching1--or1 as she frequently styled herself1 with an air of conscious dignity1 ,mrs4 ,,halexander ',,itching4 ,her husband was a post-captain of some distinction1 seldom at home1 and therefore ,mrs4 ,a4 ,h4 7or1 as she rendered it1 ,mrs4 ,h4 ,i47 felt it incumbent upon herself to represent her own dignity1 and the dignity of her husband also4 ,well1 this ,mrs4 ,hitching was a next-door neighbour of ours--a most agreeable lady in many respects1 middle aged1 good looking1 uncommonly fond of talking1 of active1 almost of fussy habits1 very good tempered and good natured1 but with a most unpleasant habit of misusing the letter ,h to such a degree that our sensitive nerves have often been shocked when in her society4 ,but we must beg the reader1 if ,mrs4 ,h4 should be an acquaintance of his1 not to breathe a word of our having written this account of her--or there would be no limit to her hindignation4 ,and1 as her family is very numerous1 it will be necessary to keep the matter as quiet as can be1 for it will scarcely be possible to mention the subject anywhere1 without 'orrifying some of her relations1 and instigating them to make ,mrs4 ,h4 become our henemy1 instead of remaining1 as we wish her to do1 our intimate friend4 ,one morning1 ,mrs4 ,h4 called upon me1 and asked me to take a walk1 saying that it was her hobject to look out for an 'ouse1 as her lease had nearly terminated2 and as she had often heard her dear ',itching say that he would like to settle in the neighbourhood of ',ampstead ',eath1 she should like me to assist her by my judgment in the choice of a residence4 ,i shall he most happy to accompany you1 ,i said4 ,i knew you would1 said she2 and ,i am sure a hour or two in your society will give me pleasure4 ,it's so long since we've 'ad a gossip4 ,besides which1 ,i want a change of hair4 ,i glanced at her peruke1 and for a moment laboured under the idea that she intended to call at her hairdresser's2 but ,i soon recollected4 ,i suppose we had better take the homnibus1 she remarked1 and we can get out at the foot of the 'ill4 ,i assented1 and in a few minutes we were in the street1 in the line of the omnibus1 and one of those vehicles soon appearing-- ,will you 'ail it8 inquired she4 ,so ,i hailed it at once1 and we got in4 ,now ,mrs4 ,h4 was so fond of talking that the presence of strangers never restrained her--a fact which ,i have often had occasion to regret4 ,she was no sooner within the omnibus than she began remarking upon hinconveaience of such vehicles1 because of their smallness1 and the hinsolence of many of the conductors4 ,she thought that the proprietors ought only to 'ire men upon whose civility they could depend4 ,then she launched out into larger topics--said she thought that the ,hemperor of ,haustria--7here ,i endeavoured to interrupt her by asking whether she had any idea of the part of ,hampstead she would like2 but she would complete her remarks by saying7--must be as 'appy as the days are long1 now that the ,hempress had presented him with a hare to the throne6 7,some of the passengers smiled1 and turning round1 looked out of the windows47 ,i much wished for our arrival at the spot where we should alight1 for she commenced a story about an 'andsome young nephew of hers1 who was a distinguished hofficer of the harmy4 ,this was suggested to her1 no doubt1 by the presence in the omnibus of a fine-looking young fellow with a moustache4 ,she said that at present her nephew was stationed in hireland2 but he expected soon to be hordered to ,south ,hafrica4 ,the gentleman with the moustache seemed much amused1 and smilingly asked her whether her nephew was at all hambitious8 ,i saw that he 7the gentleman with the moustache7 was jesting1 and ,i would have given anything to have been released from the unpleasant predicament ,i was in4 ,but what was more annoyance when ,mrs4 ,h4 proceeded to say to this youth1 whose face was radiant with humour1 that it was the 'ight of her nephew's hambition to serve his country in the hour of need2 and then she proceeded to ask her fellow-traveller his opinion1 of the hupshot of the war--remarking that she 'oped it would soon be hover6 ,at this moment ,i felt so nervous that ,i pulled out my handkerchief1 and endeavoured to create a diversion by making a loud nasal noise1 and remarking that ,i thought the wind very cold1 when an accident happened which took us all by surprise3 one of the large wheels of the minibus dropped off1 and all the passeigers were jostled down into a corner but1 fortunately without serious injury4 ,mrs4 ,h41 however1 happening to be under three or four persons1 raised a loud cry for 'elp6 'elp6 ,she was speedily got out1 when she assured us that she was not 'urt2 but she was in such a state of hagitation that she wished to be taken to a chemist's shop1 to get some haromatic vinegar1 or some ,hoe de ,cologne6 ,the chemist was exceedingly polite to her1 for which she said she could never express her hobligations--an assertion which seemed to me to be literally true4 ,it was some time before she resumed her accustomed freedom of conversation2 but as we ascended the hill she explained to me that she should like to take the house as tenant from 'ear to 'ear6--but she thought landlords would hobject to such an agreement1 as when they got a good tenant they liked to 'old 'im as long as they could4 ,she expressed an opinion that ',amstead must be very 'ealthy1 because it was so 'igh hup4 ,we soon reached the summit of the hill1 and turned through a lane which led towards the ,heath1 and in which villas and cottages were smiling on each side4 ,now1 there's a helegant little place6 she exclaimed1 just suited to my hideas--about height rooms and a horiel hover the hentrance4 ,but it was not to let--so we passed on4 ,presently1 she saw something likely to suit her1 and as there was a bill in the window1 ,to be let--,enquire ,within1 she gave a loud rat-a-tat-tat at the door4 ,the servant opened it4 ,i see this 'ouse is to let4 ,yes1 ma'am1 it is2 will you walk in8 ',ow many rooms are there8 ,eleven1 ma'am2 but if you will step in1 mistress will speak to you4 ,a very graceful lady made her appearance at the parlour door1 and invited us to step in4 ,i felt exceedingly nervous1 for ,i at once perceived that the lady of the house spoke with that accuracy and taste which is one of the best indications of refinement4 ,the house is to let--and a very pleasant residence we have found it4 ',ave you hoccupied it long8 ,our family has resided here for more than nine years4 ,then1 ,i suppose1 your lease 'as run hout6 ,no6 we have it for five years longer3 but my brother1 who is a clergyman1 has been appointed to a living in ,yorkshire1 and for his sake1 and for the pleasure of his society1 we desire to remove4 ,well--there's nothing like keeping families together for the sake of 'appiness4 ,now there's my poor dear ',itching ,there she paused1 as if somewhat affected1 and some young ladies who were in the room drew their heads together1 and appeared to consult about their needlework2 but ,i saw1 by dimples upon their cheeks1 which they could not conceal1 that they were smiling1 'e's 'itherto been hat 'ome so seldom1 that ,i've 'ardly hever known what 'appiness his4 ,i somewhat abruptly broke in upon the conversation1 by suggesting that she had better look through the house1 and inquire the conditions of tenancy4 ,we consequently went through the various rooms1 and in every one of them she had an hobjection to this1 or a 'atred for that1 or would give an 'int which might be useful to the lady when she removed4 ,the young ladies were heard tittering very much whenever ,mrs4 ,h4 broke out1 in a loud voice1 with her imperfect elocution1 and ,i felt so much annoyed1 that ,i determined to cure her of her defective speaking4 ,in the evening1 after returning home1 we were sitting by the fire1 feeling comfortable and chatty1 when ,i proposed to ,mrs4 ,hitching the following enigma from the pen of the late ,henry ,mayhew3-- ,the ,vide ,vorld you may search1 and my fellow not find2 ,i dwells in a ,wacuum1 deficient in ,vind2 ,in the ,wisage ,i'm seen--in the ,woice ,i am heard1 ,and yet ,i'm inwisible1 gives went to no ,vurd4 ,i'm not much of a ,vag1 for ,i'm vanting in ,vit2 ,but distinguished in ,werse for the ,wollums ,i've writ4 ,i'm the head of all ,willains1 yet far from the ,vurst-- ,i'm the foremost in ,wice1 though in ,wirtue the first4 ,i'm not used to ,veapons1 and ne'er goes to ,vor2 ,though in ,walour inwincible--in ,wictory sure2 ,the first of all ,wiands and ,wictuals is mine-- ,rich in ,wen'son and ,weal1 but deficient in ,vine4 ,to ,wanity given1 ,i in ,welwets abound2 ,but in ,voman1 in ,vife1 and in ,vidow ain't found3 ,yet conspicuous in ,wirgins1 and ,i'll tell you1 between us1 ,to persons of taste ,i'm a bit of a ,wenus2 ,yet none take me for ,veal--or for ,voe in its stead1 ,for ,i ranks not among the sweet ,voo'd1 ,vun1 and ,ved6 ,before the recital of the enigma was half completed1 ,mrs4 ,hitching laughed heartily--she saw1 of course1 the meaning of it--that it was a play upon the ,cockney error of using the ,v instead of the ,w1 and the latter instead of the ,v4 ,several times1 as ,i proceeded1 she exclaimed ,hexcellent6 hexcellent6 and when ,i had finished1 she remarked that is was very hingenious1 and enough to hopen the heyes of the ,cockneys to their stupid and vulgar manner of speaking4 ,a more difficult and delicate task lay before me4 ,i told her that as she was so much pleased with the first enigma1 ,i would submit another by the same author4 ,i felt very nervous1 but determined to proceed3 ,i dwells in the ,herth1 and ,i breathes in the ,hair2 ,if you searches the ,hocean1 you'll find that ,i'm there4 ,the first of all ,hangels1 in ,holympus am ,hi1 ,yet ,i'm banished from ',eaven1 expelled from on ',igh4 ,but though on this ,horb ,i am destined to grovel1 ,i'm ne'er seen in an ',ouse1 in an ',ut1 nor an ',ovel2 ,not an ',oss nor an ',unter e'er bears me1 alas6 ,but often ,i'm found on the top of a ,hass4 ,i resides in a ,hattic1 and loves not to roam1 ,and yet ,i'm invariably absent from ',ome4 ,though 'ushed in the ',urricane1 of the ,hatmosphere part1 ,i enters no ',ed1 ,i creeps into no ',art4 ,only look1 and you'll see in the ,heye ,i appear1 ,only 'ark1 and you'll 'ear me just breathe in the ,hear2 ,though in sex not an ',e1 ,i am 7strange paradox67 ,not a bit of an ',eifer1 but partly a ,hox4 ,of ,heternity ,hi'm the beginning6 ,and1 mark1 ,though ,i goes not with ,noah1 ,i am first in the ,hark4 ,i'm never in ',ealth--have with ,fysic no power2 ,i dies in a ,month1 but comes back ,in a ,hour6 ,in re-citing the above ,i strongly emphasized the misplaced h's4 ,after a brief pause1 ,mrs4 ,hitchings exclaimed1 ,very good2 very clever4 ,i then determined to complete my task by repeating the following enigma upon the same letter written by ,miss ,catherine ,fanshawe and often erroneously attributed to ,byron3 ',twas whispered in heaven1 'twas muttered in hell1 ,and echo caught faintly the sound as it fell2 ,on the confines of earth 'twas permitted to rest1 ,and the depths of the ocean its presence confessed4 ',twill be found in the sphere when 'tis riven asunder1 ,be seen in the lightning1 and heard in the thunder4 ',twas allotted to man with his earliest breath1 ,attends at his birth1 and awaits him in death2 ,it presides o'er his happiness1 honour1 and health1 ,is the prop of his house1 and the end of his wealth4 ,in the heaps of the miser 'tis hoarded with care1 ,but is sure to be lost on his prodigal heir4 ,it begins every hope1 every wish it must bound1 ,with the husbandman toils1 with the monarch is crowned4 ,without it the soldier and seaman may roam1 ,but woe to the wretch who expels it from home4 ,in the whispers of conscience its voice will be found1 ,nor e'en in the whirlwind of passion be drowned4 ',twill not soften the heart1 and though deaf to the ear1 ',twill make it acutely and instantly hear4 ,but in shade let it rest1 like a delicate flower-- ,oh1 breathe on it softly--it dies in an hour4 ,she was much pleased1 but seemed thoughtful1 and once or twice in conversation checked herself1 and corrected herself in the pronunciation of words that were difficult to her4 ,a few days afterwards41 ,i called upon her1 and upon being introduced to the parlour to wait for her appearance1 ,i saw lying upon her table the following3 ,,memorandum ,,on ,,the ,,use ,,of ,,the ,,letter ,h4 ,pronounce--,herb1 ',erb4 ,heir1 ',eir4 ,honesty1 ',onesty4 ,honour1 ',onour4 ,hospital1 ',ospital4 ,hostler1 ',ostler4 ,hour1 ',our4 ,humour1 ',umour4 ,humble1 ',umble4 ,humility1 ',umility4 ,in all other cases the ,h is to be sounded when it begins a word4 ,mem4--,be careful to sound the ,h slightly in such words as where1 when1 what1 why--don't say were1 wen1 wat1 wy4 ,i am happy to say that it is now a pleasure to hear ,mrs4 ,hitching's conversation4 ,i only hope that others may improve as she has done4 ,,glass ,,manufacturing ,,in ,,england ,a4,d4 #adeg4 #baf4 ,conversation4 ,there are many talkers1 but few who know how to converse agreeably4 ,speak distinctly1 neither too rapidly nor too slowly4 ,accommodate the pitch of your voice to the hearing of the person with whom you are conversing4 ,never speak with your mouth full4 ,tell your jokes1 and laugh afterwards4 ,dispense with superfluous words--such as1 ,well1 ,i should think1 etc4 ,,tabacco ,,brought ,,to ,,england ,,from ,,virginia ,a4,d4 #aehh4 #bag4 ,the ,woman who wishes her conversation to be agreeable will avoid conceit or affectation1 and laughter which is not natural and spontaneous1 ,her language will be easy and unstudied1 marked by a graceful carelessness1 which1 at the same time1 never oversteps the limits of propriety4 ,her lips will readily yield to a pleasant smile2 she will not love to hear herself talk2 her tones will bear the impress of sincerity1 and her eyes kindle with animation as she speaks4 ,the art of pleasing is1 in truth1 the very soul of good breeding2 for the precise object of the latter is to render us agreeable to all with whom we associate--to make us1 at the same time1 esteemed and loved4 ,,telescopes ,,invented ,,in ,,germany ,a4,d4 #aeij4 #bah4 ,rudeness4 ,we need scarcely advert to the rudeness of interrupting any one who is speaking1 or to the impropriety of pushing1 to its full extent1 a discussion which has become unpleasant4 #bai4 ,pedantry4 ,some ,men have a ,mania for ,greek and ,latin quotations3 this is peculiarly to be avoided4 ,it is like pulling up the stones from a tomb wherewith to kill the living4 ,nothing is more wearisome than pedantry4 #bbj4 ,proportion4 ,if you feel your ,intellectual ,superiority to any one with whom you are conversing1 do not seek to bear him down3 it would be an inglorious triumph1 and a breach of good manners4 ,beware1 too1 of speaking lightly of subjects which bear a sacred character4 #bba4 ,writing and ,talking4 ,it is a ,common ,idea that the art of writing and the art of conversation are one2 this is a great mistake4 ,a man of genius may be a very dull talker4 #bbb4 ,interesting ,conversation4 ,the ,two ,grand ,modes of making your conversation interesting1 are to enliven it by recitals calculated to affect and impress your hearers1 and to intersperse it with anecdotes and smart things4 ,count ,antoine ,rivarol1 who lived from #ageg to #ahja1 was a master in the latter mode4 #bbc4 ,composition4 ,if you would write to any purpose1 you must be perfectly free from without1 in the first place1 and yet more free from within4 ,give yourself the natural rein2 think on no pattern1 no patron1 no paper1 no press1 no public2 think on nothing1 but follow your own impulses4 ,give yourself as you are1 what you are1 and how you see it4 ,everyman sees with his own eyes1 or does not see at all4 ,this is incontrovertibly true4 ,bring out what you have4 ,if you have nothing1 be an honest beggar rather than a respectable thief4 ,great care and attention should be devoted to epistolary correspondence1 as nothing exhibits want of taste and judgment so much as a slovenly letter4 ,since the establishment of the penny postage it is recognised as a rule that all letters should be prepaid2 indeed1 many persons make a point of never taking in an unpaid letter4 ,the following hints may be worthy of attention3 #bbd4 ,stamps4 ,always put a ,stamp on your envelope1 at the top1 in the right-hand corner4 #bbe4 ,direction4 ,let the ,direction be written very plain2 this will save the postman trouble1 and facilitate business by preventing mistakes4 #bbf4 ,postal ,district4 ,if the ,address be in ,london add the letters of the postal district in which it happens to be1 for this also saves trouble in the ,general ,post ,office4 ,thus in writing to the publishers of ,enquire ,within1 whose house of business is in the ,east ,central 7,e4,c47 postal district1 address your letter to ,messrs4 ,houlston and ,sons1 ,paternoster ,square1 ,london1 ,e4,c4 #bbg4 ,heading4 ,at the head of your ,letter1 in the right-hand corner1 put your address in full1 with the day of the month underneath2 do not omit this1 though you may be writing to your most intimate friend for the third or even the fourth time in the course of a day4 #bbh4 ,subject4 ,what you have to say in your ,letter1 say as plainly as possible1 as if you were speaking2 this is the best rule4 ,do not revert three or four times to one circumstance1 but finish as you go on4 #bbi4 ,signature4 ,let your signature be written as plainly as possible 7many mistakes will be avoided1 especially in writing to strangers71 and without any flourishes1 as these do not add in any way to the harmony of your letter4 ,we have seen signatures that have been almost impossible to decipher1 being a mere mass of strokes1 without any form to indicate letters4 ,this is done chiefly by the ignorant1 and would lead one to suppose that they were ashamed of signing what they had written4 #bcj4 ,crossing the ,page4 ,do not cross your letters3 surely paper is cheap enough now to admit of using an extra half-sheet1 in case of necessity4 #bca4 ,return ,envelope4 ,if you write to a ,stranger for information1 or on your own business1 be sure to send a stamped envelope with your address plainly written2 this will not fail to procure you an answer4 #bcb4 ,good ,materials4 ,if you are not a good writer it is advisable to use the best ink1 paper1 and pens4 ,for although they may not alter the character of your handwriting1 yet they will assist to make your writing look better4 #bcc4 ,clean and ,neat4 ,the paper on which you write should be clean1 and neatly folded4 #bcd4 ,stains4 ,there should not be stains on the envelope2 if otherwise1 it is only an indication of your own slovenliness4 #bce4 ,individual ,respect4 ,care must be taken in giving titled persons1 to whom you write1 their proper designations4 #bcf4 ,addresses of ,letters4 ,as this branch of epistolary correspondence is one of the most important1 we subjoin a few additional hints which letter writers generally would do well to attend to4 i4 ,when writing several letters1 place each in its envelope1 and address it as soon as it is written4 ,otherwise awkward mistakes may occur1 your correspondents receiving letters not intended for them4 ,if there be a town of the same name as that to which you are writing existing in another county1 specify the county which you mean or1 the address4 ,thus1 ,richmond1 ,yorkshire4 ii4 ,when the person to whom you are writing is visiting or residing at the house of another person1 it is considered vulgar to put at ,mr4 ,so-and-,so's1 but simply ,mr4 ,so-and-,so's1 at being understood4 iii4 ,it is more respectful to write the word ,esquire in full4 ,the ----substituted for initials is vulgar1 and pardonable only in extreme cases2 if the ,christian name or initials of your correspondent do not occur to you at the moment1 endeavour to ascertain them by inquiry4 iv4 ,when addressing a gentleman with the prefix ,mr41 the ,christian name or initials should always follow1 being more polite1 as well as avoiding confusion where persons of the same surname may reside in one house4 v4 ,in addressing a letter to two or more unmarried ladies1 write ,the ,misses ,johnson1 and not ,the ,miss ,johnsons2 and1 lastly1 always write an address clearly and legibly1 so that it may not be delayed in delivery1 nor be missent4 #bcg4 ,addresses of ,persons of ,rank and ,distinction #a3 #bch4 ,the ,royal ,family4 ,superscription4--,to the ,queen's 7,king's7 ,most ,excellent ,majesty4 ,commencement4--,most ,gracious ,sovereign2 ,may it please your ,majesty4 ,conclusion4--,i remain1 with the profoundest veneration1 ,your ,majesty's most faithful subject and dutiful servant4 #bci4 ,princes of the ,blood ,royal4 i4 ,the ,sons and ,daughters1 ,brothers and ,sisters1 ,uncles and ,aunts of the ,sovereign4--,sup4--,to ,his 7,her7 ,royal ,highness the ,prince of ,wales 7,princess ,beatrice74 ,comm4--,your ,royal ,highness4 ,con4--,i remain1 with the greatest respect 7,i have the honour to be71 your ,royal ,highness's most obedient servant4 ii4 ,other branches of the ,royal ,family4--,sup4--,to ,his ,royal ,highness the ,duke of ,cambridge4 ,comm4--,your ,royal ,highness4 ,con4--,i remain1 with the greatest respect1 your ,royal ,highness's most humble and obedient servant4 #bdj4 ,nobility and ,gentry4 i4 ,duke or ,duchess4--,sup4--,to ,his ,grace the ,duke 7,her ,grace the ,duchess7 of ,northumberland4 ,comm4--,my ,lord ,duke 7,madam74 ,con4--,i have the honour to be1 ,my ,lord ,duke 7,madam71 ,your ,grace's most devoted and obedient servant4 ii4 ,marquis or ,marchioness4--,sup4--,to the ,most ,honourable the ,marquis 7,marchioness7 of ,salisbury4 ,comm4--,my ,lord ,marquis 7,madam74 ,con4--,i have the honour to be1 ,my ,lord ,marquis1 ,your ,lordship's 7,madam1 ,your ,ladyship's7 most obedient and most humble servant4 iii4 ,earl or ,countess4--,sup4--,to the ,right ,honourable the ,earl 7,countess7 of ,aberdeen4 ,comm4--,my ,lord 7,madam74 ,con4--,i have the honour to be1 ,my ,lord1 ,your ,lordship's 7,madam1 ,your ,ladyship's7 most obedient and very1 humble servant4 iv4 ,viscount or ,viscountess4--,sup4--,to the ,right ,honourable ,lord ,viscount 7,lady ,viscountess7 ,gough4 ,comm4 and ,con4 same as ,earl's4 v4 ,baron or ,baroness4--,sup4--,to the ,right ,honourable ,lord 7,lady7 ,rowton4 ,comm4 and ,con4 same as ,earl's4 vi4 ,younger ,sons of ,earls1 and all the ,sons of ,viscounts and ,barons4--,sup4--,to the ,honourable ,arthur ,hamilton ,gordon4 ,comm4--,honoured ,sir4 ,con4--,i have the honour to be1 ,honoured ,sir1 ,your most obedient and very humble servant4 vii4 ,baronet and ,his ,wife4--,sup4--,to ,sir ,stafford ,northcote1 ,bart4 7,lady ,northcote74 ,comm4--,sir 7,madam74 ,con4--,i have the honour to be1 ,sir1 ,your most humble and obedient viii4 ,knight and his ,wife4--,sup4--,to ,sir ,francis ,wyatt ,truscott 7,lady ,truscott74 ,comm4 and ,con4 as preceding4 ix4 ,esquire4--,this title is now accorded to every man of position and respectability1 but persons entitled to superior consideration are distinguished by c41 c41 c41 added to their superscription4 ,the wives of ,gentlemen1 when several of the same name are married1 are distinguished by the ,christian name of their husbands1 as ,mrs4 ,john ,harvey1 ,mrs4 ,william ,temple4 x4 ,privy ,councillors4--,these have the title of ,right ,honourable1 which is prefixed to their name thus3 ,sup4--,to the ,right ,honourable ,william ,ewart ,gladstone1 ,m4,p4 ,comm4--,sir4 ,con4--,i have the honour to be1 ,sir1 ,your most obedient very humble servant4 ,footnote #a3 ,adapted from the ,dictionary of ,daily ,wants1 published by ,houlston and ,sons1 ,paternoster ,square1 ,e4,c41 in one volume1 half bound1 at #gs4 #f;d41 or in three separate volumes1 cloth1 each #bs4 #f;d4 #bda4 ,the ,clergy4 i4 ,archbishop4--,sup4--,to ,his ,grace the ,archbishop of ,canterbury4 ,comm4--,your ,grace4 ,con4--,i remain1 ,your ,grace's most devoted obedient servant4 ii4 ,bishop4--,sup4--,to the ,right ,reverend the ,bishop of ,winchester4 ,comm4--,right ,reverend ,sir4 ,con4--,i remain1 ,right ,reverend ,sir1 ,your most obedient humble servant4 iii4 ,doctor of ,divinity4--,sup4--,to the ,reverend ,james ,william ,vivian1 ,d4,d41 or1 ,to the ,reverend ,dr4 ,vivian4 ,comm4--,reverend ,sir4 ,con4--,i have the honour to be1 ,reverend ,sir1 ,your most obedient servant4 iv4 ,dean4--,sup4--,to the ,very ,reverend ,the ,dean of ,st4 ,paul's2 or1 ,to the ,very ,reverend ,richard ,william ,church1 ,m4,a41 ,d4,c4,l41 ,d4,d41 ,dean of ,st4 ,paul's4 ,comm4--,mr4 ,dean2 or1 ,reverend ,sir4 ,con4--,i have the honour to be1 ,mr4 ,dean 7or ,reverend ,sir71 ,your most obedient servant4 v4 ,archdeacon4--,sup4--,to the ,venerable ,archdeacon ,hessey1 ,d4,c4,l4 ,comm4--,reverend ,sir4 ,con4--,i have the honour to remain1 ,reverend ,sir1 ,your most obedient servant4 vi4 ,clergymen4--,sup4--,to the ,reverend ,thomas ,dale4 ,com4 and ,con4 same as the preceding4 vii4 ,clergymen with ,titles4--,when a ,bishop or other ,clergyman possesses the title of ,right ,honourable or ,honourable1 it is prefixed to his ,clerical title1 but ,baronets and ,knights have their clerical title placed first1 as in the following examples3-- ,sup4--,to the ,right ,honourable and ,right ,reverend the ,lord ,bishop of ,bath and ,wells4 ,sup4--,to the ,honourable and ,right ,reverend the ,lord ,bishop of ,norwich4 ,sup4--,to the ,right ,honourable and ,reverend ,lord ,wriothesley ,russell1 ,m4,a4 ,sup4--,to the ,honourable and ,reverend ,baptist ,wriothesley ,noel1 ,m4,a4 ,sup4--,to the ,reverend ,sir ,henry ,r4 ,dukinfield1 ,bart1 ,m4,a4 ,no clerical dignity confers a title or rank on the wife of the dignitary1 who is simply addressed ,mistress1 unless possessing a title in her own right1 or through her husband1 independently of his clerical rank4 #bdb4 ,judges c4 i4 ,lord ,chancellor4--,sup4--,to the ,right ,honourable ,roundell ,palmer1 ,lord ,selborne1 ,lord ,high ,chancellor of ,great ,britain4 ii4 ,master of the ,rolls4--,sup4--,to the ,right ,honourable the ,master of the ,rolls4 iii4 ,chief ,justice4--,sup4--,to the ,right ,honourable the ,lord ,chief ,justice2 or1 the ,right ,honourable ,lord ,coleridge1 ,lord ,chief ,justice of ,england4 ,the ,chief ,justice of the ,court of ,common ,pleas is addressed in the same form1 and are all styled ,my ,lord4 iv4 ,lords ,justices of ,appeal4--,the ,lords ,justices of ,appeal are ,knights1 and should be addressed thus3 ,sup4--,to the ,right ,honourable ,sir ,w4 ,milbourne ,james1 ,knt4 v4 ,judge of ,county ,courts4--,sup4--,to ,his ,honour ,john ,james ,jeffreys1 ,judge of ,county ,courts4 ,a ,,dirty ,,grate ,,makes ,,dinner ,,late4 #bdc4 ,officers of the ,navy and ,army4 i4 ,naval ,officers4--,admirals have the rank of their flag added to their own name and title thus3 ,sup4--,to the ,honourable ,sir ,richard ,saunders ,dundas1 ,admiral of the ,white4 ,if untitled1 they are simply styled ,sir4 ,commodores are addressed in the same way as admirals4 ,captains are addressed either to ,captain ,william ,smith1 ,r4,n42 or if on service1 ,to ,william ,smith1 ,esquire1 ,commander of ,h4,m4,s4-- ,lieutenants are addressed in the same way4 ii4 ,military ,officers4--,all officers in the army above ,lieutenants1 ,cornets1 and ,ensigns1 have their military rank prefixed to their name and title4 ,sup4--,to ,general ,sir ,frederick ,roberts4 ,subalterns are addressed as ,esquire1 with the regiment to which they belong1 if on service4 #bdd4 ,municipal ,officers4 i4 ,lord ,mayor4--,sup4--,to the ,right ,honourable the ,lord ,mayor 7,the ,lady ,mayoress7 of ,london1 ,york1 ,dublin2 ,the ,lord ,provost 7,the ,lady ,provost7 of ,edinburgh4 ,comm4--,my ,lord 7,madam74 ,con4--,i have the honour to be1 my ,lord1 ,your ,lordship's 7,madam1 ,your ,ladyship's7 most obedient humble servant4 ii4 ,the ,mayors of all ,corporations1 with the ,sheriffs1 ,aldermen1 and ,recorder of ,london1 are styled ,right ,worshipful2 and the ,aldermen and ,recorder of other ,corporations1 as well as ,justices of the ,peace1 ,worshipful4 #bde4 ,ambassadors4 ,ambassadors have ,excellency prefixed to the other titles1 and their accredited rank added4 ,sup4--,to ,his ,excellency ,count ,karolyi1 ,ambassador ,extraordinary and ,plenipotentiary from ,h4,i4,m4 7,his ,imperial ,majesty7 ,the ,emperor of ,austria4 ,sup4--,to ,his ,excellency ,the ,right ,honourable ,earl of ,dufferin1 ,k4,p41 ,g4,c4,m4,g41 ,k4,c4,b41 ,her ,britannic ,majesty's ,ambassador ,extraordinary and ,plenipotentiary to the ,sublime ,ottoman ,porte4 ,comm4--,my ,lord4 ,con4--,i have the honour to be1 ,my ,lord1 ,your ,excellency's ,most humble obedient servant4 ,the wives of ,ambassadors have also ,excellency added to their other titles4 ,envoys and ,chargs d',affaires are generally styled ,excellency1 but by courtesy only4 ,consuls have only their accredited rank added to their names or titles1 if they have any4 #bdf4 ,addresses of ,petitions1 c4 i4 ,queen in ,council4--,all applications to the ,queen in ,council1 the ,houses of ,lords and ,commons1 c41 are by ,petition1 as follows1 varying only the title3 ,to the ,queen's most ,excellent ,majesty in ,council1 ,the humble ,petition of ,m4,n41 c41 showeth ,that your ,petitioner4444 ,wherefore ,your ,petitioner humbly prays that ,your ,majesty will be graciously pleased to4444 ,and ,your ,petitioner1 as in duty bound1 will ever pray4 ii4 ,lords and ,commons4--,to the ,right ,honourable the ,lords ,spiritual and ,temporal 7,to the ,honourable the ,commons7 of the ,united ,kingdom of ,great ,britain and ,ireland1 in ,parliament assembled4 ,the humble ,petitioner c4 ,and your ,petitioner or ,petitioners will ever pray1 c4 #bdg4 ,to those who ,write for the ,press4 ,it would be a great service to editors and printers if all who write for the press would observe the following rules4 ,they are reasonable1 and correspondents will regard them as such3 i4 write with black ink1 on white paper1 wide ruled4 ii4 ,make the pages or folios small1 one-fourth of a foolscap sheet is large enough4 iii4 ,leave the second page of each leaf blank2 or1 in other words1 write on one side of the paper only4 iv4 ,give to the written page an ample margin all round2 or fold down the left hand side to the extent of one-fourth the width of the entire paper so as to leave a broad margin on the left side of the paper4 v4 ,number the pages2 in the order of their succession4 vi4 ,write in a plain1 bold1 legible hand1 without regard to beauty of appearance4 vii4 ,use no abbreviations which are not to appear in print4 viii4 ,punctuate the manuscript as it should be printed4 ix4 ,for italics underscore one line2 for small capitals1 two2 capitals1 three4 x4 ,never interline without the caret 77 to show its place4 xi4 ,take special pains with every letter in proper names4 xii4 ,review every word1 to be sure that none is illegible4 xiii4 ,put directions to the printer at the head of the first page4 xiv4 ,never write a private letter to the editor on the printer's copy1 but always on a separate sheet4 #bdh4 ,hints to those who have ,pianofortes4 i4 ,damp is very injurious to a pianoforte2 it ought therefore to be placed in a dry place1 and not exposed to draughts4 ii4 ,keep your piano free from dust1 and do not allow needles1 pins1 or bread to be placed upon it1 especially if the key-board is exposed1 as such articles are apt to get inside and produce a jarring or whizzing sound4 iii4 ,do not load the top of a piano with books1 music1 c41 as the tone is thereby deadened1 and the disagreeable noise alluded to in the last paragraph is often produced likewise4 iv4 ,have your piano tuned about every two months2 whether it is used or not1 the strain is always upon it1 and if it is not kept up to concert pitch it will not stand in tune when required1 which it will do if it be attended to regularly4 v4 ,an upright instrument sounds better if placed about two inches from the wall4 vi4 ,when not in use keep the piano locked4 vii4 ,to make the polish look nice1 rub it with an old silk handkerchief1 being careful first of all to dust off any small particles1 which otherwise are apt to scratch the surface4 viii4 ,should any of the notes keep down when struck1 it is a sure sign that there is damp somewhere1 which has caused the small note upon which the key works to swell4 #bdi4 ,gardening ,operations for the ,year4 #bej4 ,january4--,flowers of the ,month4 ,christmas ,rose1 ,crocus1 ,winter ,aconite1 ,alyssum1 ,primrose1 ,snowdrop4 #bea4 ,gardening ,operations4 ,in-door preparations for future operations must be made1 as in this month there are only five hours a day available for out-door work1 unless the season be unusually mild4 ,mat over tulip beds1 begin to force roses4 ,place pots over seakale and surround them with manure1 litter1 dried leaves1 c4 ,plant dried roots of border flowers in mild weather4 ,take strawberries in pots into the greenhouse4 ,take cuttings of chrysanthemums and strike them under glass4 ,prune and plant gooseberry1 currant1 fruit1 and deciduous trees and shrubs4 ,cucumbers and melons to be sown in the hot-bed4 ,apply manures to the soil4 #beb4 ,february4--,flowers of the ,month4 ,snowdrop1 ,violet1 ,alyssum1 ,primrose4 #bec4 ,gardening ,operations4 ,transplant pinks1 carnations1 sweet-williams1 candy-tuft1 campanulas1 c4 ,sow sweet and garden peas and lettuces1 for succession of crops1 covering the ground with straw1 c4 ,sow also ,savoys1 leeks1 and cabbages4 ,prune and nail fruit trees1 and towards the end of the month plant stocks for next year's grafting2 also cuttings of poplar1 elder1 willow trees1 for ornamental shrubbery4 ,sow fruit and forest tree seeds4 #bed4 ,march4--,flowers of the ,month4 ,primrose1 ,narcissus1 ,hyacinth1 ,wallflower1 ,hepatica1 ,daisy1 ,polyanthus4 #bee4 ,gardening ,operations4 ,seeds of spring flowers to be sown4 ,border flowers to be planted out4 ,tender annuals to be potted out under glasses4 ,mushroom beds to be made4 ,sow artichokes1 ,windsor beans1 and cauliflowers for autumn2 lettuces and peas for succession of crops1 onions1 parsley1 radishes1 ,savoys1 asparagus1 red and white cabbages1 and beet2 turnips1 early brocoli1 parsnips and carrots4 ,plant slips and parted roots of perennial herbs4 ,graft trees and protect early blossoms4 ,force rose-tree cuttings under glasses4 #bef4 ,april4--,flowers of the ,month4 ,cowslip1 ,anemone1 ,ranunculus1 ,tulip1 ,polyanthus1 ,auricula1 ,narcissus1 ,jonquil1 ,wallflower1 ,lilac1 ,laburnum4 #beg4 ,gardening ,operations4 ,sow for succession peas1 beans1 and carrots2 parsnips1 celery1 and seakale4 ,sow more seeds of spring flowers4 ,plant evergreens1 dahlias1 chrysanthemums1 and the like1 also potatoes1 slips of thyme1 parted roots1 lettuces1 cauliflowers1 cabbages1 onions4 ,lay down turf1 remove caterpillars4 ,sow and graft camelias1 and propagate and graft fruit and rose trees by all the various means in use4 ,sow cucumbers and vegetable marrows for planting out4 ,this is the most important month in the year for gardeners4 #beh4 ,may4--,flowers of the ,month4 ,hawthorn1 ,gentianella1 ,anemone1 ,ranunculus1 ,columbine1 ,honeysuckle1 ,laburnum1 ,wistaria4 #bei4 ,gardening ,operations4 ,plant out your seedling flowers as they are ready1 and sow again for succession larkspur1 mignonette1 and other spring flowers4 ,pot out tender annuals4 ,remove auriculas to a north-east aspect4 ,take up bulbous roots as the leaves decay4 ,sow kidney beans1 brocoli for spring use1 cape for autumn1 cauliflowers for ,december2 ,indian corn1 cress1 onions to plant out as bulbs next year1 radishes1 aromatic herbs1 turnips1 cabbages1 savoys1 lettuces1 c4 ,plant celery1 lettuces1 and annuals2 thin spring crops2 stick peas1 c4 ,earth up potatoes1 c4 ,moisten mushroom beds4 #bfj4 ,june4--,flowers of the ,month4 ,water-lily1 ,honeysuckle1 ,sweet-william1 ,pinks1 ,syringa1 ,rhododendron1 ,delphinium1 ,stock4 #bfa4 ,gardening ,operations4 ,sow giant stocks to flower next spring4 ,take slips of myrtles to strike1 pipings of pinks1 and make layers of carnation4 ,put down layers and take cuttings of roses and evergreens4 ,plant annuals in borders1 and place auriculas in pots in shady places4 ,sow kidney beans1 pumpkins1 cucumbers for pickling1 and 7late in the month7 endive and lettuces4 ,plant out cucumbers1 marrows1 leeks1 celery1 broccoli1 cauliflowers1 savoys1 and seedlings1 and plants propagated by slips4 ,earth up potatoes1 c4 ,cut herbs for drying when in flower4 #bfb4 ,july4--,flowers of the ,month4 ,rose1 ,carnation1 ,picotee1 ,asters1 ,balsams4 #bfc4 ,gardening ,operations4 ,part auricula and polyanthus roots4 ,take up summer bulbs as they go out of flower1 and plant saffron crocus and autumn bulbs4 ,gather seeds4 ,clip evergreen borders and edges1 strike myrtle slips under glasses4 ,net fruit trees4 ,finish budding by the end of the month4 ,head down espaliers4 ,sow early dwarf cabbages to plant out in ,october for spring2 also endive1 onions1 kidney beans for late crop1 and turnips4 ,plant celery1 endive1 lettuces1 cabbages1 leeks1 strawberries1 and cauliflowers4 ,tie up lettuces4 ,earth celery4 ,take up onions1 c41 for drying4 #bfd4 ,august4--,flowers of the ,month4 ,geranium1 ,verbena1 ,calceolaria1 ,hollyhock4 #bfe4 ,gardening ,operations4 ,sow annuals to bloom indoors in winter1 and pot all young stocks raised in the greenhouse4 ,sow early red cabbages1 cauliflowers for spring and summer use1 cos and cabbage lettuce for winter crop4 ,plant out winter crops4 ,dry herbs and mushroom spawn4 ,plant out strawberry roots1 and net currant trees1 to preserve the fruit through the winter4 #bff4 ,september4--,flowers of the ,month4 ,clematis1 or ,traveller's ,joy1 ,jasmine1 ,passion ,flower1 ,arbutus4 #bfg4 ,gardening ,operations4 ,plant crocuses1 scaly bulbs1 and evergreen shrubs4 ,propagate by layers and cuttings of all herbaceous plants1 currant1 gooseberry1 and other fruit trees4 ,plant out seedling pinks4 ,sow onions for spring plantation1 carrots1 spinach1 and ,spanish radishes in warm spots4 ,earth up celery4 ,house potatoes and edible bulbs4 ,gather pickling cucumbers4 ,make tulip and mushroom beds4 #bfh4 ,october4--,flowers of the ,month4 ,asters1 ,indian ,pink1 ,chrysanthemum1 ,stock4 #bfi4 ,gardening ,operations4 ,sow fruit stones for stocks for future grafting1 also larkspurs and the hardier annuals to stand the winter1 and hyacinths and smooth bulbs in pots and glasses4 ,plant young trees1 cuttings of jasmine1 honeysuckle1 and evergreens4 ,sow mignonette for pots in winter4 ,plant cabbages1 c41 for spring4 ,cut down asparagus1 separate roots of daisies1 irises1 c4 ,trench1 drain1 and manure4 #bgj4 ,november4--,flowers of the ,month4 ,laurestinus1 ,michaelmas ,daisy1 ,chrysanthemum4 #bga4 ,gardening ,operations4 ,sow sweet peas and garden peas for early flowers and crops4 ,take up dahlia roots4 ,complete beds for asparagus and artichokes4 ,plant dried roots of border flowers1 daisies1 c4 ,take potted mignonette indoors4 ,make new plantations of strawberries1 though it is better to do this in ,october4 ,sow peas1 leeks1 beans1 and radishes4 ,plant rhubarb in rows4 ,prune hardy trees1 and plant stocks of fruit trees4 ,store carrots1 c4 ,shelter from frost where it may be required4 ,plant shrubs for forcing4 ,continue to trench and manure vacant ground4 #bgb4 ,december4--,flowers of the ,month4 ,cyclamen and ,winter ,aconite ,holly berries are now available for floral decoration4 #bgc4 ,gardening ,operations4 ,continue in open weather to prepare vacant ground for spring1 and to protect plants from frost4 ,cover bulbous roots with matting4 ,dress flower borders4 ,prepare forcing ground for cucumbers1 and force asparagus and seakale4 ,plant gooseberry1 currant1 apple1 and pear trees4 ,roll grass-plats if the season be mild and not too wet4 ,prepare poles1 stakes1 pea-sticks1 c41 for spring4 #bgd4 ,kitchen ,garden4 ,this is one of the most important parts of general domestic economy1 whenever the situation of a house and the size of the garden will permit the members of a family to avail themselves of the advantages it offers4 ,it is1 indeed1 much to be regretted that small plots of ground1 in the immediate vicinity of the metropolis more especially1 are too often converted into flower gardens and shrubberies1 or used as mere play-grounds for children1 when they might more usefully be employed in raising vegetables for the family4 ,with a little care and attention1 a kitchen garden1 though small1 might be rendered not only useful1 but1 in fact1 as ornamental as a modern grass lawn2 and the same expense incurred to make the ground a laboratory of sweets1 might suffice to render it agreeable to the palate as well as to the olfactory nerves1 and that even without offending the most delicate optics4 ,it is only in accordance with our plan to give the hint and to put before the reader such novel points as may facilitate the proposed arrangement4 ,it is one objection to the formation of a kitchen garden in front of the dwelling1 or in sight of the drawing-room and parlour1 that its very nature makes it rather an eyesore than otherwise at all seasons4 ,this1 however1 may be readily got over by a little attention to neatness and good order1 for the vegetables themselves1 if properly attended to1 may be made really ornamental2 but then1 in cutting the plants for use1 the business must be done neatly--all useless leaves cleared from the ground1 the roots no longer wanted taken up1 and the ravages of insects guarded against by sedulous extirpation4 ,it will also be found a great improvement1 where space will admit of it1 to surround the larger plots of ground1 in which the vegetables are grown1 with flower borders stocked with herbaceous plants and others1 such as annuals and bulbs in due order of succession1 or with neat espaliers1 with fruit trees1 or even gooseberry and currant bushes1 trained along them1 instead of being suffered to grow in a state of ragged wildness1 as is too often the case4 ,a ,,waiting ,,appetite ,,kindles ,,many ,a ,,spite4 #bge4 ,artificial ,mushroom ,beds4 ,mushrooms may be grown in pots1 boxes1 or hampers4 ,each box may be about three feet long1 one and a half broad1 and seven inches in depth4 ,let each box be half filled with manure in the form of fresh horse-dung from the stables1 the fresher the better1 but if wet1 it should be allowed to dry for three or four days before it is put into the boxes4 ,when the manure has been placed in the box it should be well beaten down4 ,after the second or third day1 if the manure has begun to generate heat1 break each brick of mushroom spawn 7which may be obtained from any seedsman7 into pieces about three inches square1 then lay the pieces about four inches apart upon the surface of the manure in the box2 here they are to lie for six days1 when it will probably be found that the side of the spawn next to the manure has begun to run in the manure below2 then add one and a half inch more of fresh manure on the top of the spawn in the box1 and beat it down as formerly4 ,in the course of a fortnight1 when you find that the spawn has run through the manure1 the box will be ready to receive the mould on the top2 this mould must be two and a half inches deep1 well beaten down1 and the surface made quite even4 ,in the space of five or six weeks the mushrooms will begin to come up2 if the mould then seems dry1 give it a gentle watering with lukewarm water4 ,the box will continue to produce from six weeks to two months1 if duly attended to by giving a little water when dry1 for the mushrooms need neither light nor free air4 ,if cut as button mushrooms each box will yield from twenty-four to forty-eight pints1 according to the season and other circumstances4 ,they may be kept in dry dark cellars1 or any other places where the frost will not reach them4 ,by preparing in succession of boxes1 mushrooms may be had all the year through4--,they may be grown without the manure1 and be of a finer flavour4 ,take a little straw1 and lay it carefully in the bottom of the mushroom box1 about an inch thick1 or rather more4 ,then take some of the spawn bricks and break them down--each brick into about ten pieces1 and lay the fragments on the straw1 as close to each other as they will lie4 ,cover them up with mould three and a half inches deep1 and well pressed down4 ,when the surface appears dry give a little tepid water1 as directed for the mode of raising them described above1 but this method needs about double the quantity of water that the former does1 owing to having no moisture in the bottom1 while the other has the manure4 ,the mushrooms will begin to start in a month or five weeks1 sometimes sooner1 sometimes later1 according to the heat of the place where the boxes are situated4 ,,some ,,hours ,,we ,,should ,,find ,,for ,,the ,,pleasures ,,of ,,the ,,mind4 #bgf4 ,dwarf ,plants4 ,the following method of producing miniature trees is taken from an article on this subject in ',gardening ,illustrated'4 ,take an orange1 and having cut a hole in the peel about the size of a shilling1 take out the juice and pulp4 ,fill the skin thus emptied with some cocoa-nut fibre1 fine moss1 and charcoal1 just stiffened with a little loam1 and then put an acorn or a date stone1 or the seed or kernel of any tree that it is proposed to obtain in a dwarfed form in this mixture1 just about the centre of the hollow orange peel4 ,place the orange peel in a tumbler or vase in a window1 and occasionally moisten the contents with a little water through the hole in the peel1 and sprinkle the surface apparent through the hole with some fine woodashes4 ,in due time the tree will push up its stem through the compost and the roots will push through the orange peel4 ,the roots must then be cut off flush with the peel1 and this process must be repeated at frequent intervals for about two years and a half4 ,the stem of the tree will attain the height of four or five inches and then assume a stunted gnarled appearance1 giving it the appearance of an old tree4 ,when the ends of the roots are cut for the last time1 the orange peel1 which1 curiously enough1 does not rot1 must be painted black and varnished4 ,the writer of the article saw this process carried out by a ,chinaman that he had in his service1 and the trees thrived and presented a healthy appearance for eight years1 when the ,chinaman left his employ and took the trees with him4 ,he tried the plan which has been described but failed1 but he was successful with an acorn and a datestone which were planted each in a thumb-pot in a mixture of peat and loam4 ,the dwarfing was effected by turning the plants out of the pots at intervals of six weeks and pinching off the ends of the roots that showed themselves behind the compost4 ,this shows that the production of dwarf plants is chiefly due to a constant and systematic checking of the root growth4 #bgg4 ,to ,clear ,rose ,trees from ,blight4 ,mix equal quantities of ,sulphur and tobacco dust1 and strew the mixture over the trees of a morning when the dew is on them4 ,the insects will disappear in a few days4 ,the trees should then be syringed with a decoction of elder leaves4 #bgh4 ,to prevent ,mildew on all sorts of ,trees4 ,the best preventive against mildew is to keep the plant subject to it occasionally syringed with a decoction of elder leaves1 which will prevent the fungus growing on them4 #bgi4 ,your ,friend the ,toad4 ,toads are among the best friends the gardener has2 for they live almost exclusively on the most destructive kinds of vermin4 ,unsightly1 therefore1 though they may be1 they should on all accounts be encouraged2 they should never be touched nor molested in any way2 on the contrary1 places of shelter should be made for them1 to which they may retire from the burning heat of the sun4 ,if you have none in your garden1 it will be quite worth your while to search for them in your walks1 and bring them home1 taking care to handle them tenderly1 for although they have neither the will nor the power to injure you1 a very little rough treatment will injure them2 no cucumber or melon frame should be without one or two4 #bhj4 ,slugs and ,snails are great enemies to every kind of garden plant1 whether flower or vegetable2 they wander in the night to feed1 and return at daylight to their haunts4 ,in order to catch them lay cabbage leaves about the ground1 especially on the beds which they frequent4 ,every morning examine these leaves1 and you will find a great many taking refuge beneath1 and these may be killed by sprinkling them with a little lime or salt4 ,these minerals are very annoying to snails and slugs2 a pinch of salt kills them1 and they will not touch fresh lime4 ,it is a common practice to sprinkle lime over young crops1 and along the edges of beds1 about rows of peas and beans1 lettuces and other vegetables2 but when it has been on the ground some days1 or has been moistened by rain1 it loses its strength4 ,,let ,,the ,,ticking ,,clock ,,guide ,,the ,,boiling ,,crock4 #bha4 ,traps for ,snails4 ,snails are particularly fond of bran2 if a little is spread on the ground1 and covered over with a few cabbage-leaves or tiles1 they will congregate under them in great numbers1 and by examining them every morning1 and destroying them1 their numbers will be materially decreased4 #bhb4 ,grubs4 ,grubs on orchard trees1 and gooseberry and currant bushes1 will sometimes be sufficiently numerous to spoil a crop2 but if a bonfire be made with dry sticks and weeds on the windward side of the orchard1 so that the smoke may blow among the trees1 you will destroy thousands2 for the grubs have such an objection to smoke1 that very little of it makes them roll themselves up and fall off3 they must be swept up afterwards and destroyed4 #bhc4 ,caterpillars and ,aphides4 ,a garden syringe or engine1 with a cap on the pipe full of very minute holes1 will wash away these disagreeable visitors very quickly4 ,you must bring the pipe close to the plant1 and pump hard1 so as to have considerable force on1 and the plant1 however badly infested1 will soon be cleared1 without receiving any injury4 ,afterwards rake the earth under the trees1 and kill the insects that have been dislodged1 or many will recover and climb up the stems of the plants4 ,aphides may also be cleared by means of tobacco smoke1 but after this has been applied the plant should be well syringed4 #bhd4 ,butterflies and ,moths1 however pretty1 are the worst enemies one can have in a garden2 a single insect of this kind may deposit eggs enough to overrun a tree with caterpillars1 therefore they should be destroyed at any cost of trouble4 #bhe4 ,birds4 ,to prevent destruction of fruit buds by birds4--,just before the buds are ready to burst1 and again when they have begun to expand1 give them a plentiful dusting with chimney soot4 ,the soot is unpalatable to the birds1 and they will attack no bush that is thus sprinkled4 ,it in no way injures the nascent blossom or leaf1 and is washed off in due course of time by the rain4 #bhf4 ,wasps4 ,wasps destroy a good deal of fruit1 but every pair of wasps killed in spring saves the trouble and annoyance of a swarm in autumn4 #bhg4 ,cure for ,sting of ,wasp or ,bee4 ,a little ammonia applied to the puncture will speedily relieve the pain1 and so will the juice of an onion obtained by cutting an onion in half and rubbing the cut part over the part affected4 ,it is necessary1 however1 to be very careful in any attempt upon a wasp1 for its sting1 like that of the bee1 causes much pain and frequently induces considerable swelling4 ,in case of being stung1 get the blue-bag from the laundry1 and rub it well into the wound as soon as possible4 ,later in the season1 it is customary to hang vessels of beer1 or water and sugar1 in the fruit-trees1 to entice them to drown themselves4 ,a wasp in a window may be killed almost instantaneously by the application of a little sweet oil on the tip of a feather4 #bhh4 ,to protect ,dahlias from ,earwigs4 ,dip a piece of wool or cotton in oil1 and slightly tie it round the stalk1 about a foot from the earth4 ,the stakes which you will put into the ground to support your plants must also be surrounded by the oiled cotton or wool1 or the insects will climb up them to the blossoms and tender tops of the stems4 ,insects may be prevented from climbing up stakes1 trees1 c41 by encircling them with a broad ring of tar1 which may be renewed as often as may be necessary4 ,small pots inverted and placed on the top of stakes form a useful trap for slugs1 snails1 earwigs1 c41 which crawl into them for shelter in the early morning1 and may thus be caught and destroyed4 ,when it is sought to take earwigs by this means1 the bottom of each pot should be filled with a wisp of hay or dried grass1 or a little cotton wool4 #bhi4 ,to free ,plants from ,leaf-,lice4 ,the following is recommended as a cheap and easy mode of getting rid of this pest3--,mix one ounce of flowers of sulphur with one bushel of sawdust2 scatter this over the plants infected with these insects3 they will soon be freed1 though a second application may possibly be necessary4 #bij4 ,a ,moral4 ,i had a little spot of ground1 ,where blade nor blossom grew1 ,though the bright sunshine all around ,life-giving radiance threw4 ,i mourned to see a spot so bare ,of leaves of healthful green1 ,and thought of bowers1 and blossoms fair1 ,i frequently had seen4 ,some seeds of various kinds lay by-- ,i knew not what they were-- ,but1 rudely turning o'er the soil1 ,i strewed them thickly there2 ,and day by day ,i watched them spring ,from out the fertile earth1 ,and hoped for many a lovely thing ,of beauty and of worth4 ,but as ,i marked their leaves unfold ,as weeds before my view1 ,and saw how stubbornly and bold ,the thorns and nettles grew-- ,i sighed to think that ,i had done1 ,unwittingly1 a thing ,that1 where a beauteous bower should thrive1 ,but worthless weeds did spring4 ,and thus ,i mused2 the things we do1 ,with little heed or ken1 ,may prove of worthless growth1 and strew ,with thorns the paths of men2 ,for little deeds1 like little seeds1 ,may flowers prove1 or noxious weeds6 #bia4 ,taking a ,house4 ,before taking a house1 be careful to calculate that the rent is not too high in proportion to your means2 for remember that the rent is a claim that must be paid with but little delay1 and that the landlord has greater power over your property than any other creditor4 ,it is difficult to assign any fixed proportion between income and rental to suit all cases1 but a reasonable basis for the settlement of this point may be found in the assertion that while not less than one-tenth of a man's entire income need be set apart for rent1 not more than a sixth1 or at the very utmost a fifth should be devoted to this purpose1 and this amount ought to include parochial rates and taxes4 #bib4 ,having determined the ,amount of ,rent which you can afford to pay1 be careful to select the best and most convenient house which can be obtained for that sum4 ,and in making that selection let the following matters be carefully considered3 #bic4 ,first--,carefully regard the ,healthfulness of the ,situation4 ,find out the nature of the sub-soil on which the house stands--for example1 a gravel or chalk subsoil is better than a subsoil of clay1 because the former admits of a speedy escape of the surplus water in time of heavy and continuous rain1 while the latter does not4 ,avoid the neighbourhood of graveyards1 and of factories giving forth unhealthy vapours4 ,avoid low and damp districts1 the course of canals1 and localities of reservoirs of water1 gas works1 c4 ,make inquiries as to the drainage of the neighbourhood1 and inspect the drainage and water supply of the premises4 ,a house standing on an incline is likely to be better drained than one standing upon the summit of a hill1 or on a level below a hill4 ,endeavour to obtain a position where the direct sunlight falls upon the house1 for this is absolutely essential to health2 and give preference to a house the openings of which are sheltered from the north and east winds4 #bid4 ,second--,consider the ,distance of the ,house from your place of occupation3 and also its relation to provision markets1 and shops in the neighbourhood4 #bie4 ,examine the ,house in ,detail4 ,having considered these material and leading features1 examine the house in detail1 carefully looking into its state of repair2 notice the windows that are broken2 whether the chimneys smoke2 whether they have been recently swept2 whether the paper on the walls is damaged1 especially in the lower parts1 and the corners1 by the skirtings2 whether the locks1 bolts1 handles of doors1 and window fastenings are in proper condition2 make a list of the fixtures2 ascertain whether all rates and taxes have been paid by the previous tenant1 and whether the person from whom you take the house is the original landlord1 or his agent or tenant4 ,and do not commit yourself by the signing of any agreement until you are satisfied upon all these points1 and see that all has been done which the landlord may have undertaken to do1 before you take possession of the house4 ,a ,,blunt ,,knife ,,shows ,a ,,dull ,,wife4 #bif4 ,if you are about to ,furnish a ,house1 buy merely enough to get along with at first1 and add other things by degrees4 ,it is only by experience that you can tell what will be the wants of your family4 ,if you spend all your money1 you will find you have purchased many things you do not actually want1 and have no means left to get many things which you do want4 ,if you have enough1 and more than enough1 to get everything suitable to your situation1 do not think you must spend all1 you may be able to lay out in furniture1 merely because you happen to have it4 ,begin humbly4 ,as riches increase1 it is easy and pleasant to increase in comforts2 but it is always painful and inconvenient to decrease4 ,neatness1 tastefulness1 and good sense may be shown in the management of a small household1 and the arrangement of a little furniture1 as well as upon a larger scale4 ,the consideration which many purchase by living beyond their income1 and1 of course1 living upon others1 is not worth the trouble it costs4 ,it does not1 in fact1 procure a man valuable friends1 or extensive influence4 #big4 ,carpets4 ,in buying carpets1 as in everything else1 those of the best quality are cheapest in the end4 ,as it is extremely desirable that they should look as clean as possible1 avoid buying carpeting that has any white in it4 ,even a very small portion of white interspersed through the pattern will in a short time give a dirty appearance to the whole4 #bih4 ,a ,carpet in which all the ,colours are ,light never has a clean1 bright effect1 from the want of dark tints to contrast and set off the light ones4 #bii4 ,for a ,similar ,reason1 carpets whose colours are all of what artists call middle tint 7neither dark nor light71 cannot fail to look dull and dingy1 even when quite new4 #cjj4 ,for a ,carpet to be really ,beautiful and in good taste1 there should be1 as in a picture1 a judicious disposal of light and shadow1 with a gradation of very bright and of very dark tints2 some almost white1 and others almost or quite black4 #cja4 ,the ,best ,carpets ,the most truly chaste1 rich1 and elegant carpets are those which are of one colour only1 the pattern1 if pattern it may be called1 being formed by a judicious arrangement of every variety of shade of this colour4 ,for instance1 a ,brussels carpet entirely red2 the pattern formed by shades or tints varying from the deepest crimson 7almost a black71 to the palest pink 7almost a white74 ,also one of green only1 shaded from the darkest bottle-green1 in some parts of the pattern1 to the lightest pea-green in others4 ,or one in which there is no colour but brown1 in all its various gradations1 some of the shades being nearly black1 others of a light buff4 #cjb4 ,the ,curtains1 ,sofas1 c41 must be of corresponding colours1 that the effect of the whole may be satisfactory to the eye4 #cjc4 ,colours of ,carpets4 ,carpets of many gaudy colours are much less in demand than formerly4 ,two or three colours only1 with the dark and light shades of each1 make a very handsome carpet4 #cjd4 ,hearth-,rug4 ,if you cannot obtain a ,hearth-rug that exactly corresponds with the carpet1 get one entirely different2 for a decided contrast looks better than a bad match4 ,the hearth-rug1 however1 should reflect the colour or colours of the carpet if possible4 #cje4 ,sheepskin ,rugs4 ,large rugs of sheepskin1 in white1 crimson1 or black1 form comfortable and effective hearth-rugs for a drawing-room or dining-room4 ,in the winter these may be removed and an ordinary woollen rug laid down as long as fires are kept up4 ,a ,,bad ,,broom ,,leaves ,a ,,dirty ,,room4 #cjf4 ,wallpaper4 ,in choosing paper for a room1 avoid that which has a variety of colours1 or a large showy figure1 as no furniture can appear to advantage with such4 ,large figured papering makes a small room look smaller1 but1 on the contrary1 a paper covered with a small pattern makes a room look larger1 and a striped paper1 the stripes running from ceiling to floor1 makes a low room look higher4 #cjg4 ,kitchen ,floors4 ,the best covering for a ,kitchen ,floor is a thick unfigured oil-cloth1 of one colour4 ,linoleum or kamptulicon is warmer to the feet than the ordinary painted oilcloth4 #cjh4 ,family ,tool ,chests4 ,much inconvenience and considerable expense might be saved if it were the general custom to keep in every house certain tools for the purpose of performing at home what are called small jobs1 instead of being always obliged to send for a mechanic and pay him for executing little things that1 in most cases1 could be sufficiently well done by a man or boy belonging to the family1 if the proper instruments were at hand4 #cji4 ,the ,cost of these articles is very trifling1 and the advantages of having them always in the house are far beyond the expense4 #caj4 ,example ,contents4 ,for instance1 there should be an axe1 a hatchet1 a saw 7a large wood saw also1 with a buck or stand1 if wood is burned71 a hammer1 a tack-hammer1 a mallet1 three or four gimlets and bradawls of different sizes1 two screw-drivers1 a chisel1 a small plane1 one or two jack-knives1 a pair of large scissors or shears1 and a carpet fork or stretcher4 #caa4 ,nails4 ,also an assortment of nails of various sizes1 from large spikes down to small tacks1 not forgetting some large and small brass-headed nails4 #cab4 ,screws4 ,an assortment of screws1 likewise1 will be found very convenient1 and iron hooks of different sizes on which to hang things4 #cac4 ,container4 ,the nails and screws should be kept in a wooden box1 made with divisions to separate the various sorts and sizes1 for it is very troublesome to have them mixed4 #cad4 ,maintain ,supply4 ,and let care be taken to keep up the supply1 lest it should run out unexpectedly1 and the deficiency cause delay and inconvenience at a time when some are wanted4 #cae4 ,tool ,closet4 ,it is well to have somewhere1 in the lower part of the house1 a roomy light closet1 appropriated entirely to tools1 and things of equal utility1 for executing promptly such little repairs as may be required from time to time1 without the delay or expense of procuring an artisan4 ,this closet should have at least one large shelf1 and that about three feet from the floor4 #caf4 ,drawer4 ,beneath this shelf may be a deep drawer1 divided into two compartments4 ,this drawer may contain cakes of glue1 pieces of chalk1 and balls of twine of different size and quality4 #cag4 ,shelves4 ,there may be shelves at the sides of the closet for glue-pots1 paste-pots and brushes1 pots for black1 white1 green1 and red paint1 cans of oil and varnish1 paint-brushes1 c4 #cah4 ,hanging ,tools4 ,against the wall1 above the large shelf1 let the tools be suspended1 or laid across nails or hooks of proper size to support them4 #cai4 ,more ,effective4 ,this is much better than keeping them in a box1 where they may be injured by rubbing sgainst each other1 and the hand may be hurt in feeling among them to find the thing that is wanted4 #cbj4 ,visible4 ,but when hung up against the back wall of the closet1 of course each tool can be seen at a glance4 #cba4 ,organization4 ,there is an excellent and simple contrivance for designating the exact places allotted to all these articles in a very complete tool closet4 #cbb4 ,outlined ,tools4 ,on the closet wall1 directly under the large nails that support the tools1 is drawn with a small brush dipped in black paint or ink1 a representation in outline of the tool or instrument belonging to that particular place4 ,a ,,husband',s ,,wrath ,,spoils ,,the ,,best ,,broth4 #cbc4 ,examples of ,outlining4 ,for instance1 under each saw is sketched the outline of that saw1 under each gimlet a sketch of that gimlet1 under the screw-drivers are slight drawings of screw-drivers4 #cbd4 ,place ,shown4 ,so that when any tool that has been taken away for use is brought back to the closet1 the exact spot to which it belongs can be found in a moment2 and the confusion which is occasioned in putting tools away in a box and looking for them again when they are wanted1 is thus prevented4 #cbe4 ,wrapping ,paper4 ,wrapping paper may be piled on the floor under the large shelf4 ,it can be bought at a low price by the ream1 at the large paper warehouses2 and every house should keep a supply of it in several varieties4 ,for instance1 coarse brown paper for common purposes1 which is strong1 thick1 and in large sheets1 is useful for packing heavy articles2 and equally so for keeping silks1 ribbons1 blondes1 c41 as it preserves their colours4 #cbf4 ,printed ,papers4 ,printed papers are unfit for wrapping anything1 as the printing ink rubs off on the articles enclosed in them1 and also soils the gloves of the person that carries the parcel4 #cbg4 ,waste ,newspapers4 ,waste newspapers had best be used for lighting fires and singeing poultry4 ,if you have accumulated more than you can use1 your butcher or grocer will generally buy them of you if they are clean4 #cbh4 ,waste ,paper4 ,waste paper that has been written on1 cut into slips1 and creased and folded1 makes very good allumettes or lamp-lighters4 ,these matters may appear of trifling importance1 but order and regularity are necessary to happiness4 #cbi4 ,beds for the ,poor4 ,beech-tree leaves are recommended for filling the beds of poor persons4 ,they should be gathered on a dry day in the autumn1 and perfectly dried4 ,it is said that the smell of them is pleasant and that they will not harbour vermin4 ,they are also very springy4 #ccj4 ,to ,preserve ,tables4 ,a piece of oilcloth 7about twenty inches long7 is a useful appendage to a common sitting-room4 ,kept in the closet1 it can be available at any time1 in order to place upon it jars1 lamps1 c41 whose contents are likely to soil your table during the process of emptying or filling them4 ,a wing and duster are harmonious accompaniments to the oilcloth4 #cca4 ,protecting ,gilt ,frames4 ,gilt frames may be protected from flies and dust by pinning tarlatan over them4 ,tarlatan fit for the purpose may be purchased at the draper's4 ,it is an excellent material for keeping dust from books1 vases1 wool work1 and every description of household ornament4 #ccb4 ,damp ,walls4 ,the following method is recommended to prevent the effect of damp walls on paper in rooms3--,line the damp part of the wall with sheet lead1 rolled very thin1 and fastened up with small copper nails4 ,it may be immediately covered with paper4 ,the lead is not to be thicker than that which is used to line tea-chests4 #ccc4 ,another ,method4 ,another mode of preventing the ill effects of damp in walls on wall-paper1 is to cover the damp part with a varnish formed of naphtha and shellac1 in the proportion of #a_/dlb4 of the latter to a quart of the former4 ,the smell of the mixture is unpleasant1 but it wears off in a short time1 and the wall is covered with a hard coating utterly impervious to damp1 and to which the wall paper can be attached in the usual way4 #ccd4 ,no ,wet ,scouring ,in ,winter4 ,bedrooms should not be scoured in the winter time1 as colds and sickness may be produced thereby4 ,dry scouring upon the ,french plan1 which consists of scrubbing the floors with dry brushes1 may be resorted to1 and will be found more effective than can at first be imagined4 ,if a bedroom is wet scoured1 a dry day should be chosen--the windows should be opened1 the linen removed1 and a fire should be lit when the operation is finished4 ,a ,,wife',s ,,art ,,is ,,displayed ,,in ,a ,,table ,,well ,,laid4 #cce4 ,to ,get ,rid of a ,bad ,smell in a ,room ,newly ,painted4 ,place a vessel full of lighted charcoal in the middle of the room1 and throw on it two or three handfuls of juniper berries1 shut the windows1 the chimney1 and the door close2 twenty-four hours afterwards1 the room may be opened1 when it will be found that the sickly1 unwholesome smell will be entirely gone4 ,the smoke of the juniper berry possesses this advantage1 that should anything be left in the room1 such as2 tapestry1 c41 none of it will be spoiled4 #ccf4 ,smell of ,paint4 ,to get rid of the smell of oil paint1 let a pailful of water stand in the room newly painted4 #ccg4 ,airing a ,larder4 ,if a larder1 by its position1 will not admit of opposite windows1 a current of air should be admitted by means of a flue from the outside4 #cch4 ,keeping a ,door ,open4 ,to keep a door open1 place a brick covered neatly with a piece of carpeting against it1 when opened sufficiently4 #cci4 ,to ,ascertain whether a ,bed be ,aired4 ,introduce a drinking glass between the sheets for a minute or two1 just when the warming-pan is taken out2 if the bed be dry1 there will only be a slight cloudy appearance on the glass1 but if not1 the damp of the bed will collect in and on the glass and assume the form of drops--a warning of danger4 #cdj4 ,to prevent the ,smoking of a ,lamp4 ,soak the wick in strong vinegar1 and dry it well before you use it2 the flame will then burn clear and bright4 #cda4 ,encrusted ,tea-,kettles4 ,water of every kind1 except rain water1 will speedily cover the inside of a tea-kettle with an unpleasant crust2 this may easily be guarded against by placing a clean oyster-shell or a piece of stone or marble in the tea-kettle4 ,the shell or stone will always keep the interior of the kettle in good order1 by attracting the particles of earth or of stone4 #cdb4 ,to ,soften ,hard ,water4 or purify river water1 simply boil it1 and then leave it exposed to the atmosphere4 #cdc4 ,cabbage ,water should be thrown away immediately it is done with1 and the vessel rinsed with clean water1 or it will cause unpleasant smells4 #cdd4 ,disinfectants4 ,a little charcoal mixed with clear water thrown into a sink will disinfect and deodorize it4 ,chloride of lime and carbolic acid considerably diluted1 if applied in a liquid form1 are good disinfectants1 and carbolic powder--a pink powder with a smell resembling tar1 and sold at about #b;d4 per lb4--is both useful and effective4 ,the air of a bedroom may be pleasantly sweetened by throwing some ground coffee on a fire shovel previously heated4 #cde4 ,chimney ,smoking4 ,where a chimney smokes only when a fire is first lighted1 it may be guarded against by allowing the fire to kindle gradually1 or by heating the chimney by burning straw or paper in the grate previous to laying in the fire4 #cdf4 ,ground ,glass4 ,the frosted appearance of ground glass may be very nearly imitated by gently dabbing the glass over with a paint brush dipped in white paint or any other oil colour4 ,the paint should be thin1 and but very little colour taken up at one time on the end of the bristles4 ,when applied with a light and even touch the resemblance is considerable4 #cdg4 ,oiling ,clocks4 ,family clocks ought only to be oiled with the very purest oil1 purified by a quart of lime water to a gallon of oil1 in which it has been well shaken1 and suffered to stand for three or four days1 when it may be drawn off4 #cdh4 ,neat ,mode of ,soldering4 ,cut out a piece of tinfoil the size of the surfaces to be soldered4 ,then dip a feather in a solution of sal ammoniac1 and wet over the surfaces of the metal1 then place them in their proper position with the tinfoil between4 ,put the metals thus arranged on a piece of iron hot enough to melt the foil4 ,when cold the surfaces will be found firmly soldered together4 ,,who ,,never ,,tries ,,cannot ,,win ,,the ,,prize4 #cdi4 ,maps and ,charts4 ,maps1 charts1 or engravings may be effectually varnished by brushing a very delicate coating of gutta-percha solution over their surface4 ,it is perfectly transparent1 and is said to improve the appearance of pictures4 ,by coating both sides of important documents they can be kept waterproof and preserved perfectly4 #cej4 ,temperature of ,furniture4 ,furniture made in the winter1 and brought from a cold warehouse into a warm apartment1 is very liable to crack4 #cea4 ,paper ,fire-,screens should be sized and coated with transparent varnish1 otherwise they will soon become soiled and discoloured4 #ceb4 ,pastilles for ,burning4 ,cascarilla bark1 eight drachms2 gum benzoin1 four drachms2 yellow sanders1 two drachms2 styrax1 two drachms2 olibanum1 two drachms2 charcoal1 six ounces2 nitre1 one drachm and a half2 mucilage of tragacanth1 sufficient quantity4 ,reduce the substances to a powder1 and form into a paste with the mucilage1 and divide into small cones2 then put them into an oven1 used quite dry4 #cec4 ,breaking ,glass4 ,easy method of breaking glass to any required ,figure4--,make a small notch by means of a file on the edge of a piece of glass1 then make the end of a tobacco-pipe1 or of a rod of iron of the same size1 red hot in the fire1 apply the hot iron to the notch1 and draw it slowly along the surface of the glass in any direction you please3 a crack will follow the direction of the iron4 #ced4 ,bottling and ,fining4 ,corks should be sound1 clean1 and sweet4 ,beer and porter should be allowed to stand in the bottles a day or two before being corked4 ,if for speedy use1 wiring is not necessary4 ,laying the bottles on their sides will assist the ripening for use4 ,those that are to be kept should be wired1 and put to stand upright in sawdust4 ,wines should be bottled in spring4 ,if not fine enough1 draw off a jugful and dissolve isinglass in it1 in the proportion of half an ounce to ten gallons1 and then pour back through the bung-hole4 ,let it stand a few weeks4 ,tap the cask above the lees4 ,when the isinglass is put into the cask1 stir it round with a stick1 taking great care not to touch the lees at the bottom4 ,for white wine only1 mix with the isinglass a quarter of a pint of milk to each gallon of wine1 some whites of eggs1 beaten with some of the wine4 ,one white of an egg to four gallons makes a good fining4 #cee4 ,to ,sweeten ,casks4 ,mix half a pint of vitriol with a quart of water1 pour it into the barrel1 and roll it about2 next day add one pound of chalk1 and roll again4 ,bung down for three or four days1 then rinse well with hot water4 #cef4 ,wrinkly ,paintings4 ,oil paintings hung over the mantel-piece are liable to wrinkle with the heat4 #ceg4 ,to ,loosen ,glass ,stoppers of ,bottles4 ,with a feather rub a drop or two of salad oil round the stopper1 close to the mouth of the bottle or decanter1 which must then be placed before the fire1 at the distance of about eighteen inches2 the heat will cause the oil to insinuate itself between the stopper and the neck4 ,when the bottle has grown warm1 gently strike the stopper on one side1 and then on the other1 with any light wooden instrument2 then try it with the hand3 if it will not yet move1 place it again before the fire1 adding another drop of oil4 ,after a while strike again as before2 and1 by persevering in this process1 however tightly it may be fastened in1 you will at length succeed in loosening it4 #ceh4 ,the ,best ,oil for ,lamps1 whether animal1 vegetable1 or mineral1 is that which is clear and nearly colourless1 like water4 #cei4 ,china or ,wedgwood ,teapots4 ,china teapots are the safest1 and1 in many respects1 the most pleasant4 ,wedgwood ware is very apt1 after a time1 to acquire a disagreeable taste4 ,,the ,,best ,,physicians ,,are ,,dr4 ,,diet1 ,,dr4 ,,quiet ,,and ,,dr4 ,,merryman4 #cfj4 ,care of ,linen4 ,when linen is well dried and laid by for use1 nothing more is necessary than to secure it from damp and insects4 ,it may he kept free from the latter by a judicious mixture of aromatic shrubs and flowers1 cut up and sewed in silken bags1 which must be interspersed among the drawers and shelves4 ,the ingredients used may consist of lavender1 thyme1 roses1 cedar shavings1 powdered sassafras1 cassia1 c41 into which a few drops of otto of roses1 or other strong-scented perfume may be thrown4 #cfa4 ,repairing ,linen4 ,in all cases it will he found more consistent with economy to examine and repair all washable articles1 more especially linen1 that may stand in need of it1 previous to sending them to the laundry4 ,it will also be prudent to have every article carefully numbered1 and so arranged1 after washing1 as to have their regular turn and term in domestic use4 #cfb4 ,mending4 ,when you make a new article always save the pieces until mending day1 which may come sooner than expected4 ,it will be well even to buy a little extra quantity for repairs4 ,read over repeatedly the ,,domestic ,,hints 7pars4 #aghc-ahjg74 ,these numerous paragraphs contain most valuable suggestions1 that will be constantly useful if well remembered4 ,they should be read frequently that their full value may be secured4 ,let your servants also read them1 for nothing more conduces to good housekeeping than for the servant to understand the system which her mistress approves of4 #cfc4 ,cleansing of ,furniture4 ,the cleaning of furniture forms an important part of domestic economy1 not only in regard to neatness1 but also in point of expense4 #cfd4 ,method of ,cleansing4 ,the readiest mode indeed consists in good manual rubbing1 or the application of a little elbow-grease1 as it is whimsically termed2 but our finest cabinet work requires something more1 where brilliancy of polish is of importance4 #cfe4 ,italian ,varnish4 ,the ,italian ,cabinet-,work in this respect excels that of any other country4 ,the workmen first saturate the surface with olive oil1 and then apply a solution of gum arabic dissolved in boiling alcohol4 ,this mode of varnishing is equally brilliant1 if not superior1 to that employed by the ,french in their most elaborate works4 #cff4 ,another ,method4 ,but another ,mode may be substituted1 which has less the appearance of a hard varnish1 and may always be applied so as to restore the pristine beauty of the furniture by a little manual labour4 ,heat a gallon of water1 in which dissolve one pound and a half of potash2 and a pound of virgin wax1 boiling the whole for half an hour1 then suffer it to cool1 when the wax will float on the surface4 ,put the wax into a mortar1 and triturate it with a marble pestle1 adding soft water to it until it forms a soft paste1 which1 laid neatly on furniture1 or even on paintings1 and carefully rubbed when dry with a woollen rag1 gives a polish of great brilliancy1 without the harshness of the drier varnishes4 #cfg4 ,marble ,chimney-,pieces4 ,marble chimney-pieces may also be rubbed with it1 after cleaning the marble with diluted muriatic acid1 or warm soap and vinegar2 but the iron or brass work connected with them requires other processes4 #cfh4 ,polished ,iron ,work may be preserved from rust by an inexpensive mixture1 consisting of copal varnish intimately mixed with as much olive oil as will giye it a degree of greasiness1 adding thereto nearly as much spirit of turpentine as of varnish4 #cfi4 ,cast ,iron ,work is best preserved by the common method of rubbing with black-lead4 #cgj4 ,rust4 ,if rust has made its appearance on grates or fire-irons1 apply a mixture of two parts of tripoli to one of sulphur1 intimately mingled on a marble slab1 and laid on with a piece of soft leather4 ,or emery and oil may be applied with excellent effect2 not laid on in the usual slovenly way1 but with a spongy piece of fig wood fully saturated with the mixture4 ,this will not only clean but impart a polish to the metal as well4 #cga4 ,brass4 ,brass ,ornaments1 when not gilt or lacquered1 may be cleaned in the same way1 and a fine colour given to them1 by two simple processes4 #cgb4 ,first ,brass ,process4 ,the first is to beat sal ammoniac into a fine powder1 then to moisten it with soft water1 rubbing it on the ornaments1 which must be heated over charcoal1 and rubbed dry with bran and whiting4 #cgc4 ,second ,brass ,process4 ,the second is to wash the brasswork with roche alum boiled in strong ley1 in proportion of an ounce to a pint2 when dry1 rub it with fine tripoli4 ,either of these processes will give to brass the brilliancy of gold4 #cgd4 ,carpets4 ,if the corner of a carpet becomes loose and prevents the door opening1 or trips every one up that enters the room1 nail it down at once4 ,a dog's-eared carpet marks the sloven as well as the dog's-eared book4 ,an ,english gentleman1 travelling some years ago in ,ireland1 took a hammer and tacks with him1 because he found dog's-eared carpets at all the inns where he rested4 ,at one of these inns he tacked down the carpet1 which1 as usual1 was loose near the door1 and soon afterwards rang for his dinner4 ,while the carpet was loose the door could not be opened without a hard push2 so when the waiter came up1 he just unlatched the door1 and then going back a couple of yards1 he rushed against it1 as his habit was1 with a sudden spring1 to force it open4 ,but the wrinkles of the carpet were no longer there to stop it1 and not meeting with the expected resistance1 the unfortunate waiter fell full length into the room4 ,it had never entered his head that so much trouble might be saved by means of a hammer and half a dozen tacks1 until his fall taught him that makeshift is a very unprofitable kind of shift4 ,there are a good many houses in ,england where a similar practical lesson might be of service4 #cge4 ,cleaning ,carpets4 ,take a pail of cold water1 and add to it three gills of ox-gall4 ,rub it into the carpet with a soft brush4 ,it will raise a lather1 which must be washed off with clear cold water4 ,rub dry with a clean cloth4 ,before nailing down a carpet after the floor has been washed1 be certain that the floor is quite dry1 or the nails will rust and injure the carpet4 ,fuller's earth is used for cleaning carpets1 and weak solutions of alum or soda are used for reviving the colours4 ,the crumb of a hot wheaten loaf rubbed over a carpet has been found effective4 #cgf4 ,carpet-,beating4 ,beat a carpet on the wrong side first2 and then more gently on the right side4 ,beware of using sticks with sharp points1 which may tear the carpet4 #cgg4 ,sweeping ,carpets4 ,persons who are accustomed to use tea-leaves for sweeping their carpets1 and find that they leave stains1 will do well to employ fresh cut grass instead4 ,it is better than tea-leaves for preventing dust1 and gives the carpets a very bright1 fresh look4 #cgh4 ,making a ,carpet ,last ,longer4 ,a half-worn carpet may be made to last longer by ripping it apart1 and transposing the breadths4 #cgi4 ,sweeping a ,stair-,carpet4 ,a stair carpet should never be swept down with a long broom1 but always with a short-handled brush1 a dust-pan being held closely under each step of the stairs during the operation of sweeping4 #chj4 ,cleaning ,oilcloth4 ,oilcloth should never be scrubbed with a brush1 but1 after being first swept1 it should be cleansed by washing with a large soft cloth and lukewarm or cold water4 ,on no account use soap or hot water1 as either will injure the paint1 and in time remove it4 #cha4 ,cleaning ,straw ,matting4 ,straw matting may be cleaned with a large coarse cloth dipped in salt and water1 and then wiped dry4 ,the salt prevents the matting from turning yellow4 ,,eat ,,not ,,to ,,dulness--,,drink ,,not ,,to ,,elevation4 #chb4 ,method of ,cleaning ,paper-,hangings4 ,cut into eight half quarters a quartern loaf1 two days old2 it must be neither newer nor staler4 ,with one of these pieces1 after having blown off all the dust from the paper to be cleaned1 by the means of a good pair of bellows1 begin at the top of the room1 and1 holding the crust in the hand1 wipe lightly downward with the crumb1 about half a yard at each stroke1 till the upper part of the hangings is completely cleaned all round4 ,then go round again1 with the like sweeping stroke downwards1 always commencing each successive course a little higher than the upper stroke had extended1 till the bottom be finished4 ,this operation1 if carefully performed1 will frequently make very old paper look almost equal to new4 ,great care must be taken not to rub the paper hard1 nor to attempt cleaning it the cross or horizontal way4 ,the surface of the bread1 too1 must be always cut away as soon as it becomes dirty1 and the pieces renewed as often as may be necessary4 #chc4 ,cleaning ,rosewood ,furniture4 ,rosewood furniture should be rubbed gently every day with a clean soft cloth to keep it in order4 #chd4 ,cleaning ,ottomans and ,sofas4 ,ottomans and sofas1 covered with cloth1 damask1 or chintz1 will look better for being cleaned occasionally with bran and flannel4 #che4 ,polishing ,dining-,tables4 ,dining tables may be polished by rubbing them for some time with a soft cloth and a little linseed oil4 #chf4 ,mahogany4 ,mahogany frames of sofas1 chairs1 c41 should be first well dusted1 and then cleaned with a flannel dipped in sweet oil or linseed oil4 #chg4 ,to ,clean ,cane-bottom ,chairs4 ,turn the chair bottom upwards1 and with hot water and a sponge wash the canework well1 so that it may become completely soaked4 ,should it be very dirty you must add soap4 ,let it dry in the open air1 or in a place where there is a thorough draught1 and it will become as tight and firm as when new1 provided none of the strips are broken4 #chh4 ,alabaster4 ,stains may be removed by washing with soap and water1 then whitewashing the stained part1 letting it stand some hours1 then washing off the whitewash1 and rubbing the stained part with a flannel moistened with lukewarm soap and water4 #chi4 ,to ,clean ,marble4 ,take two parts of common soda1 one part of pumice stone1 and one part of finely powdered chalk2 sift it through a fine sieve1 and mix it with water4 ,rub the marble well all over with the mixture1 and the stains will be removed2 then wash the marble with soap and water1 and it will be as clean as it was at first4 #cij4 ,glass4 ,glass should be washed in cold water1 which gives it a brighter and clearer look than when cleansed with warm water2 or1 what is better1 wash in warm water and rinse in cold water4 #cia4 ,using ,charcoal 7#a74 ,glass vessels1 and other utensils1 may be purified and cleaned by rinsing them out with powdered charcoal4 #cib4 ,bottles4 ,there is no easier method of cleaning glass bottles than putting into them fine coal-ashes1 and well shaking1 either with water or not1 hot or cold1 according to the substance that fouls the bottle4 ,charcoal left in a bottle or jar for a little time will take away disagreeable smells4 #cic4 ,cleaning ,japanned ,waiters1 ,urns1 c4 ,rub on with a sponge a little white soap and some lukewarm water1 and wash the waiter or urn quite clean4 ,never use hot water1 as it will cause the japan to scale off4 ,having wiped it dry1 sprinkle a little flour over it2 let it remain untouched for a short time1 and then rub it with a soft dry cloth1 and finish with a silk handkerchief4 ,white heat marks on the waiters are difficult to remove2 but rubbing them with a flannel dipped in sweet oil1 and afterwards in spirits of wine1 may be tried4 ,waiters of 'papier mach' should be washed with a sponge and cold water only1 and dredged with flour while damp4 ,after the lapse of a few minutes the flour must be wiped off1 and the article polished with a silk handkerchief4 ,,disease ,,is ,,soon ,,shaken ,,by ,,physic ,,soon ,,taken4 #cid4 ,papier ,mach4 ,papier ,mach articles of all kinds should be washed with a sponge and cold water1 without soap1 dredged with flour while damp1 and polished with a flannel or a silk handkerchief4 #cie4 ,brunswick ,black for ,varnishing ,grates4 ,melt four pounds of common asphaltum1 and add two pints of linseed oil1 and one gallon of oil of turpentine4 ,this is usually put up in stoneware bottles for sale1 and is used with a paint brush4 ,if too thick1 more turpentine may be added4 #cif4 ,blacking for ,stoves may be made with half a pound of black-lead finely powdered1 and 7to make it stick7 mix with it the whites of three eggs well beaten2 then dilute it with sour beer or porter till it becomes as thin as shoe-blacking2 after stirring it1 set it over hot coals to simmer for twenty minutes2 when cold it may be kept for use4 #cig4 ,to ,clean ,knives and ,forks4 ,wash the blades in warm 7but not hot7 water1 and afterwards rub them lightly over with powdered rotten-stone mixed to a paste with a little cold water2 then polish them with a clean cloth4 #cih4 ,for ,cleaning ,painted ,wainscot or ,other ,woodwork1 fuller's earth will be found cheap and useful3 on wood not painted it forms an excellent substitute for soap4 #cii4 ,to ,scour ,boards4 ,lime1 one part2 sand1 three parts2 soft soap1 two parts4 ,lay a little on the boards with the scrubbing brush1 and rub thoroughly4 ,rinse with clean water1 and rub dry4 ,this will keep the boards of a good colour1 and keep away vermin4 #djj4 ,charcoal 7#b74 ,all sorts of glass vessels and other utensils may be purified from long-retained smells of every kind1 in the easiest and most perfect manner1 by rinsing them out well with charcoal powder1 after the grosser impurities have been scoured off with sand and potash4 ,rubbing the teeth and washing out the mouth with fine charcoal powder1 will render the teeth beautifully white1 and the breath perfectly sweet1 where an offensive breath has been owing to a scorbutic disposition of the gums4 ,putrid water is immediately deprived of its bad smell by charcoal4 ,when meat1 fish1 c41 from intense heat1 or long keeping1 are likely to pass into a state of corruption1 a simple and pure mode of keeping them sound and healthful is by putting a few pieces of charcoal1 each about the size of an egg1 into the pot or saucepan wherein the fish or flesh is to be boiled4 ,among others1 an experiment of this kind was tried upon a turbot1 which appeared to be too far gone to be eatable2 the cook1 as advised1 put three or four pieces of charcoal1 each the size of an egg1 under the strainer in the fish-kettle2 after boiling the proper time1 the turbot came to the table sweet and firm4 #dja4 ,to take ,stains out of ,mahogany ,furniture4 ,stains and spots may be taken out of mahogany with a little aquafortis or oxalic acid and water1 rubbing the part with a cork dipped in the liquid till the colour is restored4 ,then wash the wood well with water1 and dry and polish as usual4 #djb4 ,to take ,ink-,stains out of ,mahogany4 ,put a few drops of spirits of nitre in a teaspoonful of water2 touch the spot with a feather dipped in the mixture1 and as soon as the ink disappears1 rub it over with a rag wetted in cold water1 or there will be a white mark1 which will not be easily effaced4 #djc4 ,to remove ,ink-,stains from ,silver4 ,ink-stains on the tops and other portions of silver ink-stands may be completely eradicated by making a little chloride of lime into a paste with water1 and rubbing it upon the stains4 ,chloride of lime has been misnamed ,the general bleacher1 but it is a great enemy to all metallic surfaces4 ,,disease ,,is ,,the ,,punishment ,,of ,,neglect4 #djd4 ,to take ,ink-,stains out of a ,coloured ,table-,cover4 ,dissolve a teaspoonful of oxalic acid in a teacup of hot water2 rub the stained part well with a flannel or linen rag dipped in the solution4 #dje4 ,ink ,stains4 ,very frequently1 when logwood has been used in manufacturing ink1 a reddish stain still remains1 after the use of oxalic acid1 as in the former directions4 ,to remove it1 procure a solution of the chloride of lime1 and apply it in the same manner as directed for the oxalic acid4 #djf4 ,to take ,ink out of ,boards4 ,apply strong muriatic acid1 or spirits of salts1 with a piece of cloth2 afterwards wash well with water4 #djg4 ,oil or ,grease may be removed from a hearth by covering it immediately with hot ashes1 or with burning coals4 #djh4 ,marble may be ,cleaned by mixing up a quantity of the strongest soap-lees with quick-lime1 to the consistence of milk1 and laying it on the marble for twenty-four hours2 clean it afterwards with soap and water4 #dji4 ,silver and ,plated ,ware should be washed with a sponge and warm soapsuds every day after using1 and wiped dry with a clean soft towel4 #daj4 ,bronzed ,chandeliers1 ,lamps1 c41 should be merely dusted with a feather-brush1 or with a soft cloth1 as washing them will take off the bronzing4 #daa4 ,to clean ,brass ,ornaments4 ,wash the brasswork with roche alum boiled to a strong ley1 in the proportion of an ounce to a pint4 ,when dry it must be rubbed with fine tripoli4 #dab4 ,for ,cleaning ,brasses belonging to mahogany furniture1 use either powdered whiting or scraped rotten-stone1 mixed with sweet oil and rubbed on with chamois leather4 #dac4 ,brasses1 ,britannia ,metal1 ,tins1 ,coppers1 c41 may be cleaned with a mixture of rotten-stone1 soft soap1 and oil of turpentine1 mixed to the consistency of stiff putty4 ,the stone should be powdered very fine and sifted4 ,the articles should first be washed with hot water1 to remove grease2 then a little of the above mixture1 mixed with water1 should be rubbed over the metal2 then rub off briskly with dry1 clean rag or leather1 and a beautiful polish will be obtained4 #dad4 ,to preserve ,steel ,goods from ,rust4 ,after bright grates have been thoroughly cleaned1 they should be dusted over with unslacked lime1 and thus left until wanted4 ,coils of piano wires1 thus sprinkled1 will keep from rust for many years4 ,table-knives which are not in constant use ought to be put in a case in which sifted quicklime is placed1 about eight inches deep4 ,they should be plunged to the top of the blades1 but the lime should not touch the handles4 #dae4 ,to keep ,iron and ,steel ,goods from ,rust4 ,dissolve half an ounce of camphor in one pound of hog's lard2 take off the scum3 mix as much black lead as will give the mixture an iron colour4 ,iron and steel goods1 rubbed over with this mixture1 and left with it on twenty-four hours1 and then dried with a linen cloth1 will keep clean for months4 ,valuable articles of cutlery should be wrapped in zinc foil1 or be kept in boxes lined with zinc4 ,this is at once an easy and most effective method4 #daf4 ,iron ,wipers4 ,old soft towels1 or pieces of old sheets or tablecloths1 make excellent wipers for iron and steel goods4 #dag4 ,to ,clean ,looking-,glasses4 ,first wash the glass all over with lukewarm soapsuds and a sponge4 ,when dry1 rub it bright with a chamois leather on which a little prepared chalk1 finely powdered1 has been sprinkled4 ,,keep ,,the ,,blood ,,pure ,,and ,,spare ,,the ,,leech4 #dah4 ,to ,clean ,mirrors1 c4 ,if they should be hung so high that they cannot be conveniently reached1 have a pair of steps to stand upon2 but mind that they stand steady4 ,then take a piece of soft sponge1 well washed1 and cleaned from everything gritty1 dip it into water and squeeze it almost dry1 dip it into some spirit of wine1 and then rub it over the glass4 ,next1 dust the glass over with some powder blue or whiting sifted through muslin2 wipe the powder lightly and quickly off again with a cloth2 then take a clean cloth1 and rub the glass well once more1 and finish by rubbing it with a silk handkerchief4 ,if the glass be very large1 clean one-half at a time1 as otherwise the spirit of wine will dry before it can be rubbed off4 ,if the frames are not varnished1 the greatest care is necessary to keep them quite dry1 so as not to touch them with the sponge1 as this will discolour or take off the gilding4 ,to clean the frames1 take a little raw cotton in the state of wool1 and rub the frames with it2 this will take off all the dust and dirt without injuring the gilding4 ,if the frames are well varnished1 rub them with spirit of wine1 which will take out all spots1 and give them a fine polish4 ,varnished doors may be done in the same manner4 ,never use any cloth to frames or drawings1 or oil paintings1 when cleaning and dusting them4 #dai4 ,china and ,glass4 ,the best material for cleansing either porcelain or glass1 is fuller's earth3 but it must be beaten into a fine powder1 and carefully cleared from all rough or hard particles1 which might endanger the polish of the surface4 #dbj4 ,porcelain4 ,in cleaning porcelain1 it must also be observed that some species require more care and attention than others1 as every person must have observed that chinaware in common use frequently loses some of its colours4 #dba4 ,red ,fading4 ,the red1 especially of vermilion1 is the first to go1 because that colour1 together with some others1 is laid on by the ,chinese after burning4 #dbb4 ,modern ,porcelain ,fades ,less4 ,the modern chinese porcelain is not1 indeed1 so susceptible of this rubbing or wearing off1 as--vegetable reds are now used by them instead of the mineral colour4 #dbc4 ,temperature with ,china and ,glass4 ,it ought to be taken for granted that all china or glass ware is well tempered3 yet a little careful attention may not be misplaced1 even on that point2 for though ornamental china or glassware is not exposed to the action of hot water in common domestic use1 yet it may be injudiciously immersed therein for the purpose of cleaning2 and as articles intended solely for ornament are not so highly annealed as others1 it will be proper never to apply water beyond a tepid temperature4 #dbd4 ,annealing ,glass4 ,an ingenious and simple mode of annealing glass has been some time in use by chemists4 ,it consists in immersing the vessel in cold water1 gradually heated to the boiling point1 and suffered to remain till cold1 when it will be fit for use4 ,should the glass be exposed to a higher temperature than that of boiling water1 it will be necessary to immerse it in oil4 #dbe4 ,to take ,marking-,ink out of ,linen4 ,use a solution of cyanide of potassium applied with a camel-hair brush4 ,after the marking ink disappears1 the linen should be well washed in cold water4 #dbf4 ,to take ,stains of ,wine out of ,linen4 ,hold the articles in milk while it is boiling on the fire1 and the stains will soon disappear4 #dbg4 ,fruit ,stains in ,linen4 ,to remove them1 rub the part on each side with yellow soap1 then tie up a piece of pearlash in the cloth1 c41 and soak well in hot water1 or boil2 afterwards expose the stained part to the sun and air until the stain is removed4 #dbh4 ,mildewed ,linen may be restored by soaping the spots while wet1 covering them with fine chalk scraped to powder1 and rubbing it well in4 #dbi4 ,to keep ,moths1 ,beetles1 c41 from ,clothes4 ,put a piece of camphor in a linen bag1 or some aromatic herbs1 in the drawers1 among linen or woollen clothes1 and no insects will come near them4 ,,loose ,,habits ,,lead ,,to ,,tight ,,bandages4 #dcj4 ,moths4 ,clothes closets that have become infested with moths1 should be well rubbed with a strong decoction of tobacco1 and repeatedly sprinkled with spirits of camphor4 #dca4 ,to remove ,stains from ,floors4 ,for removing spots of grease from boards1 take fuller's earth and pearlash1 of each a quarter of a pound1 and boil in a quart of soft water4 ,while hot lay the mixture on the greased parts1 allowing it to remain on them from ten or twelve hours2 after which it may be scoured off with sand and water4 ,a floor much spotted with grease should be completely washed over with this mixture the day before it is scoured4 ,fuller's earth and ox-gall1 boiled together1 form a very powerful cleansing mixture for floors or carpets4 ,stains of ink are removed by the application of strong vinegar1 or salts of lemon4 #dcb4 ,scouring ,drops for removing ,grease ,there are several preparations of this name2 one of the best is made as follows3--,camphine1 or spirit of turpentine1 three ounces3 essence of lemon1 one ounce2 mix and put up in a small phial for use when required4 #dcc4 ,to take ,grease out of ,velvet or ,cloth4 ,pour some turpentine over the part that is greasy2 rub it till quite dry with a piece of clean flannel2 if the grease be not quite removed1 repeat the application1 and when done1 brush the part well1 and hang up the garment in the open air to take away the smell4 #dcd4 ,medicine ,stains may be removed from silver spoons by rubbing them with a rag dipped in sulphuric acid1 and washing it off with soapsuds4 #dce4 ,to ,extract ,grease ,spots from ,books or ,paper4 ,gently warm the greased or spotted part of the book or paper1 and then press upon it pieces of blotting-paper1 one after another1 so as to absorb as much of the grease as possible4 ,have ready some fine clear essential oil of turpentine heated almost to a boiling state1 warm the greased leaf a little1 and then1 with a soft clean brush1 apply the heated turpentine to both sides of the spotted part4 ,by repeating this application1 the grease will be extracted4 ,lastly1 with another brush dipped in rectified spirit of wine1 go over the place1 and the grease will no longer appear1 neither will the paper be discoloured4 #dcf4 ,stains and ,marks from ,books4 ,a solution of oxalic acid1 citric acid1 or tartaric acid1 is attended with the least risk1 and may be applied to paper and prints without fear of damage4 ,these acids1 which take out writing ink1 and do not touch the printing1 can be used for restoring books where the margins have been written upon1 without injuring the text4 #dcg4 ,to take ,writing ,ink out of ,paper4 ,solution of muriate of tin1 two drachms2 water1 four drachms4 ,to be applied with a camel-hair brush4 ,after the writing has disappeared1 the paper should be passed through water1 and dried4 #dch4 ,a ,hint on ,household ,management4 ,have you ever observed what a dislike servants have to anything cheap8 ,they hate saving their master's money4 ,i tried this experiment with great success the other day4 ,finding we consumed a vast deal of soap1 ,i sat down in my thinking chair1 and took the soap question into consideration1 and ,i found reason to suspect we were using a very expensive article1 where a much cheaper one would serve the purpose better4 ,i ordered half a dozen pounds of both sorts1 but took the precaution of changing the papers on which the prices were marked before giving them into the hands of ,betty4 ,well1 ,betty1 which soap do you find washes best8 ,oh1 please sir1 the dearest1 in the blue paper2 it makes a lather as well again as the other4 ,well1 ,betty1 you shall always have it then2 and thus the unsuspecting ,betty saved me some pounds a year1 and washed the clothes better--,rev4 ,sydney ,smith4 ,,bottles ,,of ,,brandy ,,are ,,followed ,,by ,,bottles ,,of ,,physic4 #dci4 ,domestic ,rules4 ,mrs ,hamilton1 in her ,cottagers of ,glenburnie1 gives three simple rules for the regulation of domestic affairs1 which deserve to be remembered1 and which would1 if carried into practice1 be the means of saving time1 labour1 and patience1 and of making every house a well-ordered one4 ,they are as follows3 i4 ,do everything in its proper time4 ii4 ,keep everything to its proper use4 iii4 ,put everything in its proper place4 #ddj4 ,an ,ever-dirty ,hearth1 and a grate always choked with cinders and ashes1 are infallible evidences of bad housekeeping4 #dda4 ,economy4 ,if you have a strip of land1 do not throw away soapsuds4 ,soapsuds are good manure for bushes and young plants4 #ddb4 ,washing ,woollens4 ,woollen clothes should be washed in very hot suds1 and not rinsed4 ,lukewarm water shrinks them4 #ddc4 ,keeping ,coffee and ,tea4 ,do not let coffee and tea stand in tin4 #ddd4 ,freshness of ,surfaces4 ,scald your wooden-ware often1 and keep your tin-ware dry4 #dde4 ,re-using ,letters4 ,preserve the backs of old letters to write upon4 #ddf4 ,make ,writing-,books4 ,if you have ,children who are learning to write1 buy coarse white paper by the quantity1 and make it up into writing-books4 ,this does not cost half so much as it does to buy them ready made at the stationer's4 #ddg4 ,no ,waste4 ,see that nothing is thrown away which might have served to nourish your own family or a poorer one4 #ddh4 ,bread4 ,as far as possible1 have pieces of bread eaten up before they become hard3 spread those that are not eaten1 and let them dry1 to be pounded for puddings1 or soaked for brewis4 #ddi4 ,brewis4 ,brewis is made of crusts and dry pieces of bread1 soaked a good while in hot milk1 mashed up1 and eaten with salt4 ,above all1 do not let crusts accumulate in such quantities that they cannot be used4 ,with proper care1 there is no need of losing a particle of bread4 #dej4 ,regular ,mending4 ,all the ,mending in the house should be done once a week if possible4 #dea4 ,never put out ,sewing4 ,if it be not possible to do it in your own family1 hire some one to come to the house and work with them4 #deb4 ,white ,spots on ,furniture4 ,a warming-pan full of coals1 or a shovel of coals1 held over varnished furniture1 will take out white spots4 ,care should be taken not to hold the pan near enough to scorch2 the place to which heat has thus been applied1 should be rubbed with a flannel while warm4 #dec4 ,acid ,fading4 ,sal-,volatile or hartshorn will restore colours taken out by acid4 ,it may be dropped upon any garment without doing harm4 #ded4 ,new ,iron should be very gradually heated at first4 ,after it has become inured to the heat1 it is not as likely to crack4 #dee4 ,before ,using a ,brass ,kettle4 ,clean a brass kettle1 before using it for cooking1 with salt and vinegar4 #def4 ,shaking ,carpets4 ,the oftener carpets are shaken the longer they wear2 the dirt that collects under them grinds out the threads4 #deg4 ,saving ,rags4 ,all linen rags should be saved1 for they are useful in sickness4 ,if they have become dirty and worn by cleaning silver1 c41 wash them and scrape them into lint4 #deh4 ,softening ,washing-,water4 ,if you are troubled to get soft water for ,washing1 fill a tub or barrel half full of wood ashes1 and fill it up with water1 so that you may have ley whenever you want it4 ,a gallon of strong ley1 put into a great kettle of hard water1 will make it as soft as rain water4 ,some people use pearlash1 or potash2 but this costs something1 and is very apt to injure the texture of the cloth4 #dei4 ,protecting ,knife-,handles4 ,do not let knives be dropped into hot dish-water4 ,it is a good plan to have a large tin pot to wash them in1 just high enough to wash the bladet without wetting the handles4 #dfj4 ,do ,it ,well4 ,it is better to accomplish perfectly a very small amount of work1 than to half do ten times as much4 ,,be ,,temperate ,,in ,,all ,,things4 #dfa4 ,polishing ,knives with ,charcoal4 ,charcoal ,powder will be found a very good thing to give knives a first-rate polish4 #dfb4 ,preventing ,wear4 ,a bonnet and trimmings may be worn a much longer time1 if the dust be brushed well off after walking4 #dfc4 ,good ,examples4 ,much knowledge may be obtained by the good housewife observing how things are managed in well-regulated families4 #dfd4 ,apple ,pips4 ,apples intended for dumplings should not have the core taken out of them1 as the pips impart a delicious flavour to the dumpling4 #dfe4 ,rice ,pudding4 ,a rice pudding is excellent without either eggs or sugar1 if baked gently3 it keeps better without eggs4 #dff4 ,wilful ,waste makes ,woeful ,want4 ,do not cook a fresh joint whilst any of the last remains uneaten --hash it up1 and with gravy and a little management1 eke out another day's dinner4 #dfg4 ,shanks of ,mutton4 ,the shanks of mutton make a good stock for nearly any kind of gravy1 and they are very cheap--a dozen may be had for a penny1 enough to make a quart of delicious soup4 #dfh4 ,lack of ,fresh ,air4 ,thick curtains1 closely drawn around the bed1 are very injurious1 because they not only confine the effluvia thrown off from our bodies whilst in bed1 but interrupt the current of pure air4 #dfi4 ,regular ,accounting4 ,regularity in the payment of accounts is essential to housekeeping4 ,all tradesmen's bills should be paid weekly1 for then any errors can be detected whilst the transactions are fresh in the memory4 #dgj4 ,enough ,talk4 ,allowing children to talk incessantly is a mistake4 ,we do not mean to say that they should be restricted from talking in proper seasons1 but they should be taught to know when it is proper for them to cease4 #dga4 ,blacking for ,leather ,seats1 c4 ,beat well the yolks of two eggs and the white of one3 mix a tablespoonful of gin and a teaspoonful of sugar1 thicken it with ivory black1 add it to the eggs1 and use as common blacking2 the seats or cushions being ieft a day or two to harden4 ,this is good for dress boots and shoes #dgb4 ,black ,reviver for ,black ,cloth4 ,bruised galls1 one pound2 logwood1 two pounds2 green vitriol1 half a pound2 water1 five quarts4 ,boil for two hours1 and strain4 ,use to restore the colour of black cloth4 #dgc4 ,enamel ,paint ,special preparations of paint1 styled enamel1 are now made1 suitable for both useful and decorative purposes--garden stands1 indoor furniture or ornaments1 baths1 c4 ,they are ready mixed in a variety of shades1 can be easily applied1 and dry with a hard glossy surface4 ,,keep ,,the ,,head ,,cool ,,and ,,the ,,feet ,,warm4 #dgd4 ,hints for ,home ,comfort4 i4 ,eat slowly and you will not overeat4 ii4 ,keeping the feet warm will prevent headaches4 iii4 ,late at breakfast--hurried for dinner--cross at tea4 iv4 ,a short needle makes the most expedition in plain sewing4 v4 ,between husband and wife little attentions beget much love4 vi4 ,always lay your table neatly1 whether you have company or not4 vii4 ,put your balls or reels of cotton into little bags1 leaving the ends out4 viii4 ,whatever you may choose to give away1 always be sure to keep your temper4 ix4 ,dirty windows speak to the passer-by of the negligence of the inmates4 x4 ,in cold weather a leg of mutton improves by being hung three1 four1 or five weeks4 xi4 ,when meat is hanging1 change its position frequently1 to equally distribute the juices4 xii4 ,there is much more injury done by admitting visitors to invalids than is generally supposed4 xiii4 ,matches1 out of the reach of children1 should be kept in every bedroom4 ,they are cheap enough4 xiv4 ,apple and suet dumplings are lighter when boiled in a net than a cloth4 ,skim the pot well4 xv4 ,when sheets or chamber towels get thin in the middle1 cut them in two1 sew the selvedges together1 and hem the sides4 xvi4 ,when you are particular in wishing to have precisely what you want from a butcher1 go and buy it yourself4 xvii4 ,a flannel petticoat will wear as nearly as long again1 if turned hind part before1 when the front begins to wear thin4 xviii4 ,people in general are not aware how very essential to the health of the inmates is the free admission of light into their houses4 xix4 ,when you dry salt for the table1 do not place it in the salt cellars until it is cold1 otherwise it will harden into a lump4 xx4 ,never put away plate1 knives and forks1 c41 uncleaned1 or great inconvenience will arise when the articles are wanted4 xxi4 ,feather beds should be opened every third year1 the ticking well dusted1 soaped1 and waxed1 the feathers dressed and returned4 xxii4 ,persons of defective sight1 when threading a needle1 should hold it over something white1 by which the sight will be assisted4 xxiii4 ,in mending sheets and shirts1 put in pieces sufficiently large1 or in the first washing the thin parts give way1 and the work done is of no avail4 xxiv4 ,when reading by candle-light1 place the candle behind you1 that the rays may pass over your shoulder on to the book4 ,this will relieve the eyes4 xxv4 ,a wire fire-guard1 for each fire-place in a house1 costs little1 and greatly diminishes the risk to life and property4 ,fix them before going to bed4 xxvi4 ,in winter1 get the work forward by daylight1 to prevent running about at night with candles4 ,thus you escape grease spots1 and risks of fire4 xxvii4 ,be at much pains to keep your children's feet dry and warm4 ,don't bury their bodies in heavy flannels and wools1 and leave their arms and legs naked4 xxviii4 ,apples and pears1 cut into quarters and stripped of the rind1 baked with a little water and sugar1 and eaten with boiled rice1 are capital food for children4 xxix4 ,a leather strap1 with a buckle to fasten1 is much more commodious than a cord for a box in general use for short distances2 cording and uncording is a tedious job4 xxx4 ,after washing1 overlook linen1 and stitch on buttons1 hooks and eyes1 c42 for this purpose keep a house-wife's friend1 full of miscellaneous threads1 cottons1 buttons3 hooks1 c4 xxxi4 ,for ventilation open your windows both at top and bottom4 ,the fresh air rushed in one way1 while the foul escapes the other4 ,this is letting in your friend and expelling your enemy4 xxxii4 ,there is not any real economy in purchasing cheap calico for night-shirts4 ,cheap calico soon wears into holes1 and becomes discoloured in washing4 xxxiii4 ,sitting to sew by candle-light at a table with a dark cloth on it is injurious to the eyesight4 ,when no other remedy presents itself1 put a sheel of white paper before you4 xxxiv4 ,persons very commonly complain of indigestion2 how can it be wondered at1 when they seem1 by their habit of swallowing their food wholesale1 to forget for what purpose they are provided with teeth4 xxxv4 ,never allow your servants to put wiped knives on your table1 for1 generally speaking1 you may see that that have been wiped with a dirty cloth4 ,if a knife is brightly cleaned1 they are compelled to use a clean cloth4 xxxvi4 ,there is not anything gained in economy by having very young and inexperienced servants at low wages2 the cost of what they break1 waste1 and destroy1 is more than an equivalent for higher wages1 setting aside comfort and respectability4 xxxvii4 ,no article in dress tarnishes so readily as black crape trimmings1 and few things injure it more than damp2 therefore1 to preserve its beauty on bonnets1 a lady in nice mourning should in her evening walks1 at all seasons of the year1 take as her companion an old parasol to shade her crape4 ,,guard ,,the ,,foot1 ,,and ,,the ,,head ,,will ,,seldom ,,harm4 #dge4 ,domestic ,pharmacopoeia4 ,in compiling this part of our hints1 we have endeavoured to supply that kind of information which is so often wanted in the time of need1 and cannot be obtained when a medical man or a druggist is not near4 ,the doses are all fixed for adults1 unless otherwise specified4 ,the various remedies are arranged in sections1 according to their uses1 as being more easy for reference1 #dgf4 ,collyria1 or ,eye ,washes #dgg4 ,alum4 ,dissolve half a drachm of alum in eight ounces 7half a pint7 of water4 ,use as astringent wash4 ,when twice as much alum and only half the quantity of water are used1 it acts as a discutient1 but not as an eye-water4 ,note that this and the following washes are for outward application only4 #dgh4 ,common4 ,add half an ounce of diluted acetic acid to three ounces of decoction of poppy heads4 ,use as anodyne wash4 #dgi4 ,compound ,alum4 ,dissolve alum and white vitriol1 of each one drachm1 in one pint of water1 and filter through paper4 ,use as astringent wash4 #dhj4 ,zinc and ,lead4 ,dissolve white vitriol and acetate of lead1 of each seven grains1 in four ounces of elder-flower water2 add one drachm of laudanum 7tincture of opium71 and the same quantity of spirit of camphor1 then strain4 ,use as detergent wash4 #dha4 ,acetate of ,zinc4 ,dissolve half a drachm of white vitriol in five ounces of water4 ,dissolve two scruples of acetate of lead in five ounces of water4 ,mix these solutions1 then set aside for a short time1 and afterwards filter4 ,use as astringent wash2 this forms a most valuable collyrium4 #dhb4 ,sulphate of ,zinc4 ,dissolve twenty grains of white vitriol in a pint of water or rose water4 ,use for weak eyes4 #dhc4 ,zinc and ,camphor4 ,dissolve a scruple of white vitriol in ten ounces of water2 add one drachm of spirit of camphor1 and strain4 ,use as a stimulant4 #dhd4 ,compound ,zinc4 ,dissolve fifteen grains of white vitriol in eight ounces of camphor water 7,mistura camphor71 and the same quantity of decoction of poppy heads4 ,use as anodyne and detergent wash3 it is useful for weak eyes4 #dhe4 ,confections and ,electuaries4 #dhf4 ,purpose4 ,confections are used as vehicles for the administration of more active medicines1 and ,electuaries are made for the purpose of rendering some remedies palatable4 ,both should be kept in closely covered jars4 #dhg4 ,almond ,confection4 ,remove the outer coat from an ounce of sweet almonds1 and beat them well in a mortar with one drachm of powdered gum arabic1 and half an ounce of white sugar4 ,use to make a demulcent mixture known as almond emulsion4 #dhh4 ,alum ,confection4 ,mix two scruples of powdered alum with four scruples of treacle4 ,dose1 half a drachm4 ,use as astringent in sore throat1 relaxed uvula1 and ulcerations of mouth4 #dhi4 ,orange ,confection4 ,take one ounce of the freshly rasped rind of orange1 and mix it with three ounces of white sugar1 and beat together till perfectly incorporated4 ,dose1 from one drachm to one ounce4 ,use as a gentle stomachic and tonic1 and as a vehicle for administering tonic powders4 #dij4 ,black ,pepper ,confection4 ,take of black pepper and elecampane root1 each one ounce2 fennel seeds1 three ounces2 honey and sugar1 of each two ounces4 ,rub the dry ingredient to a fine powder1 and when the confection is wanted1 add the honey1 and mix well4 ,dose1 from one to two drachms4 ,use in haemorrhoids1 or piles4 ,,better ,,pay ,,the ,,cook ,,than ,,the ,,doctor4 #dia4 ,cowhage4 ,mix in treacle as much of the fine hairs or spicul of cowhage as the treacle will take up4 ,dose1 a teaspoonful every morning and evening4 ,use as an anthelmintic4 #dib4 ,senna ,confection4 ,no4 #a4 ,take of senna1 powdered1 four ounces2 figs1 half a pound1 viassia pulp1 tamarind pulp1 and the pulp of prunes1 each four ounces2 coriander seeds1 powdered1 two ounces2 liquorice root1 one ounce and a half2 sugar1 one pound and a quarter2 water1 one pint and a half4 ,rub the senna with the coriander1 and separate1 by sifting1 five ounces of the mixture4 ,boil the water1 with the figs and liquorice added1 until it is reduced to one half2 then press out and strain the liquor4 ,evaporate the strained liquor in a jar by boiling until twelve fluid ounces remain2 then add the sugar1 and make a syrup4 ,now mix the pulps with the syrup1 add the sifted powder1 and mix well4 ,use as a purgative4 #dic4 ,senna ,confection4 ,no4 #b4 ,a more simple confection1 but equally efficacious1 may be made in the following manner4 ,infuse an ounce of senna leaves in a pint of boiling water1 pouring the water on the leaves in a covered mug or jug1 or even an old earthenware teapot4 ,let the infusion stand till it is cold1 then strain off the liquor1 and place it in a saucepan or stewpan1 adding to it one pound of prunes4 ,let the prunes stew gently by the side of the fire till the liquor is entirely absorbed4 ,use as a purgative or laxative1 giving half a teaspoonful to little children and a teaspoonful to children over ten years of age4 #did4 ,castor ,oil and ,senna ,confection4 ,take one drachm of powdered gum arabic1 and two ounces of confection of senna1 and mix1 by gradually rubbing together in a mortar1 with half an ounce of castor oil4 ,dose1 from half an ounce to an ounce4 ,use as a purgative4 #die4 ,sulphur and ,senna ,confection4 ,take of sulphur and sulphate of potash1 each half an ounce2 confection of senna1 two ounces2 oil of aniseed1 twenty minims2 mix well4 ,dose1 from one to two drachms4 ,use as a purgative4 #dif4 ,cream of ,tartar ,confection4 ,take one ounce of cream of tartar1 one drachm of jalap1 and half a drachm of powdered ginger2 mix into a thick paste with treacle4 ,dose1 two drachms4 ,use as a purgative4 #dig4 ,antispasmodic ,electuary4 ,take six drachms of powdered valerian and orange leaves1 mixed and made into an electuary1 with a sufficient quantity of syrup of wormwood4 ,dose1 from one to two drachms1 to be taken two or three times a day4 #dih4 ,decoctions4 ,these should only be made as they are wanted2 pipkins or tin saucepans should be used for the purpose2 and no decoction should be boiled longer than ten minutes4 #dii4 ,chimaphila4 ,take one ounce of pyrola 7chimaphila1 or winter-green71 and boil it in a pint and a half of water until the water is reduced to one pint2 then strain4 ,dose1 from one to two ounces1 four times a day4 ,use in dropsies1 as a diuretic4 #ejj4 ,logwood4 ,boil one ounce and a half of bruised logwood in two pints of water until the water is reduced to one pint2 then add one drachm of bruised cassia1 and strain4 ,dose1 from one to two ounces4 ,use as an astringent4 #eja4 ,dandelion4 ,take two ounces of the freshly-sliced root1 and boil in a quart of water until it comes to a pint4 ,dose1 from two to four ounces1 that is to say1 from an eighth of a pint to a quarter of a pint4 ,use for sluggish state of the liver4 #ejb4 ,embrocations and ,liniments4 ,these remedies are used externally as local stimulants1 to relieve deep seated inflammations when other means cannot he employed1 as they are more easily applied locally4 #ejc4 ,anodyne and ,discutient4 ,take two drachms of scraped white soap1 half a drachm of extract of henbane1 and dissolve them by a gentle heat in six ounces of olive oil4 ,use for glandular enlargements which are painful and stubborn1 about half an ounce to be well rubbed into the part twice a day4 #ejd4 ,strong ,ammoniated4 ,add one ounce of strong liquid ammonia to two ounces of olive oil1 shake well together until properly mixed4 ,use as a stimulant in rheumatic pains1 paralytic numbnesses1 chronic glandular enlargements1 lumbago1 sciatica1 c4 ,note that this embrocation must be used with care1 and only employed in very obstinate cases4 #eje4 ,compound ,ammoniated4 ,add six drachms of oil of turpentine to the strong ammoniated liniment above4 ,use for the diseases mentioned in the preceding paragraph and chronic affections of the knee and ankle joints4 #ejf4 ,lime and ,oil4 ,take equal parts of common linseed oil and lime water and shake well4 ,use for burns1 scalds1 sun peelings1 c4 #ejg4 ,camphorated4 ,take half an ounce of camphor and dissolve it in two ounces of olive oil4 ,use as a stimulating and soothing application for stubborn breasts1 glandular enlargements1 dropsy of the belly1 and rheumatic pains4 #ejh4 ,soap ,liniment with ,spanish ,flies4 ,take three ounces and a half of soap liniment1 and half an ounce of tincture of ,spanish flies1 mix and shake well4 ,use as stimulant to chronic bruises1 sprains1 rheumatic pains1 and indolent swellings4 #eji4 ,turpentine4 ,take two ounces and a half of resin cerate1 and melt it by standing the vessel in hot water1 then add one ounce and a half of oil of turpentine1 and mix4 ,use as stimulant to ulcers1 burns1 scalds1 c4 #eaj4 ,enemas4 ,these are a peculiar kind of medicines1 administered by injecting them into the rectum or outlet of the body4 ,the intention is either to empty the bowels1 kill worms1 protect the lining membrane of the intestines from injury1 restrain copious discharges1 allay spasms in the bowels1 or to nourish the body4 ,these clysters1 or glysters1 are administered by means of bladders and pipes1 or a proper apparatus4 #eaa4 ,laxative4 ,take two ounces of ,epsom salts1 and dissolve in three quarters of a pint of gruel1 or thin broth1 with an ounce of olive oil4 #eab4 ,nutritive4 ,take twelve ounces of strong beef tea1 and thicken with hartshorn shavings or arrowroot4 #eac4 ,turpentine4 ,take half an ounce of oil of turpentine1 the yolk of one egg1 and half a pint of gruel4 ,mix the turpentine and egg1 and then add the gruel4 ,use as an anthelmintic4 #ead4 ,common4 ,dissolve one ounce of salt in twelve ounces of gruel4 #eae4 ,castor ,oil4 ,mix two ounces of castor oil with one drachm of starch1 then rub them together1 and add fourteen ounces of thin gruel4 ,use as a purgative4 #eaf4 ,opium4 ,rub three grains of opium with two ounces of starch1 then add two ounces of warm water4 ,use as an anodyne in colic1 spasms1 c4 #eag4 ,oil4 ,mix four ounces of olive oil with half an ounce of mucilage and half a pint of warm water4 ,use as a demulcent4 #eah4 ,asafoetida4 ,mix one drachm of the tincture of asafoetida in a pint of barley water4 ,use as an anthelmintic1 or in convulsions from teething4 #eai4 ,gargles4 ,these are remedies used to stimulate chronic sore throats1 or a relaxed state of the swallow1 or uvula4 #ebj4 ,acidulated4 ,mix one part of white vinegar with three parts of honey of roses1 and twenty-four of barley water4 ,use in chronic inflammation of the throat1 malignant sore throat1 c4 #eba4 ,astringent4 ,take two drachms of roses and mix with eight ounces of boiling water1 infuse for one hour1 strain1 and add one drachm of alum and one ounce of honey of roses4 ,use for severe sore throat1 relaxed uvula1 c4 ,,violent ,,passions ,,lead ,,to ,,great ,,depressions4 #ebb4 ,for ,salivation4 ,mix from one to four drachms of bruised gall-nuts with a pint of boiling water1 and infuse for two hours1 then strain and sweeten4 #ebc4 ,tonic and ,stimulant4 ,mix six ounces of decoction of bark with two ounces of tincture of myrrh1 and half a drachm of diluted sulphuric acid4 ,use in scorbutic affections4 #ebd4 ,alum4 ,dissolve one drachm of alum in fifteen ounces of water1 then add half an ounce of treacle1 and one drachm of diluted sulphuric acid4 ,use as an astringent4 #ebe4 ,myrrh4 ,add six drachms of tincture of myrrh to seven ounces of infusion of linseed1 and then add one drachm of diluted sulphuric acid4 ,use as a detergent4 #ebf4 ,for ,slight ,inflammation of the ,throat4 ,add one drachm of sulphuric ether to half an ounce of syrup of marsh-mallows1 and six ounces of barley water4 ,this may be used frequently4 #ebg4 ,lotions4 ,lotions are usually applied to the parts required by means of a piece of linen rag or piline1 wetted with them1 or by wetting the bandage itself4 ,they are for outward application only4 #ebh4 ,emollient4 ,use decoction of marsh-mallow or linseed4 #ebi4 ,elder ,flowers4 ,add two drachms and a half of elder flowers to one quart of boiling water1 infuse for one hour1 and strain4 ,use as a discutient4 #ecj4 ,sedative4 ,dissolve one drachm of extract of henbane in twenty-four drachms of water4 #eca4 ,opium4 ,mix two drachms of bruised opium with haif a pint of boiling water4 ,use1 when cold1 for painful ulcers1 bruises1 c4 #ecb4 ,stimulant4 ,dissolve one drachm of caustic potash in one pint of water1 and then gradually pour it upon twenty-four grains of camphor and one drachm of sugar1 previously bruised together in a mortar4 ,use for fungoid and flabby ulcers4 #ecc4 ,ordinary4 ,mix one drachm of salt with eight ounces of water4 ,use for foul ulcers and flabby wounds4 #ecd4 ,cold ,evaporating4 ,add two drachms of ,goulard's extract1 and the same quantity of sulphuric ether to a pint of cold water4 ,use as lotion for contusions1 sprains1 inflamed parts1 c4 #ece4 ,hydrochlorate of ,ammonia4 ,dissolve two drachms of sal ammoniac in six ounces of water1 then add an ounce of distilled vinegar and the same quantity of rectified spirit4 ,use as a refrigerant4 #ecf4 ,yellow ,lotion4 ,dissolve one grain of corrosive sublimate in an ounce of lime water1 taking care to bruise the crystals of the salt in order to assist its solution4 ,use as a detergent4 ,note1 that corrosive sublimate is a violent and deadly poison4 #ecg4 ,black ,wash4 ,add half a drachm of calomel to four ounces of lime water1 or eight grains to an ounce of lime water2 shake well4 ,use as a detergent4 #ech4 ,acetate of ,lead with ,opium ,take twenty grains of acetate of lead1 and a drachm of powdered opium1 mix1 and add an ounce of vinegar and four ounces of warm water1 set aside for an hour1 then filter4 ,use as an astringent4 #eci4 ,creosote4 ,add a drachm of creosote to a pint of water1 and mix by shaking4 ,use as an application in cutaneous diseases4 #edj4 ,galls4 ,boil one drachm of bruised galls in twelve ounces of water until only half a pint remains1 then strain1 and add one ounce of laudanum4 ,use as an astringent and sedative4 #eda4 ,ointments and ,cerates ,these remedies are used as local applications to parts1 generally ulcers4 ,they are usually spread upon linen or other materials4 #edb4 ,camphorated4 ,mix half an ounce of camphor with one ounce of lard1 having1 of course1 previously powdered the camphor1 by adding a few drops of spirits of wine4 ,use as a discutient and stimulant in indolent tumours4 #edc4 ,chalk4 ,mix as much prepared chalk as you can into some lard1 so as to form a thick ointment4 ,use as an application to burns and scalds4 #edd4 ,for ,itch4 ,mix four drachms of sublimed sulphur1 two ounces of lard1 and half a drachm of diluted sulphuric acid together4 ,use as an ointment to be rubbed into the body4 #ede4 ,for ,scrofulous ,ulcerations4 ,mix one drachm of ioduret of zinc and one ounce of lard together4 ,use twice a day to the ulcerations4 #edf4 ,catechu4 ,mix one ounce of powdered catechu1 two drachms and a half of powdered alum1 one ounce of powdered white resin1 and two ounces and a half of olive oil1 together4 ,use for flabby and indolent ulcerations4 #edg4 ,tartar ,emetic4 ,mix twenty grains of tartar emetic and ten grains of white sugar with one drachm and a half of lard4 ,use as a counter-irritant in white swellings1 c4 #edh4 ,pills4 #edi4 ,strong ,purgative4 ,take of powdered aloes1 scammony1 and gamboge1 each fifteen grains1 mix1 and add sufficient ,venice turpentine to make into a mass1 then divide into twelve pills4 ,dose1 one or two occasionally4 #eej4 ,milder ,purgative4 ,take four grains of powdered scammony and the same quantity of compound extract of colocynth1 and two grains of calomel2 mix well1 and add two drops of oil of cloves1 or thin gum-water1 to enable the ingredients to combine properly1 and divide into two pills4 ,dose1 one or two when necessary4 #eea4 ,common ,purgative4 ,take of powdered jalap and compound extract of colocynth each four grains1 of calomel two grains1 mix as usual1 and divide into two pills4 ,dose1 one or two occasionally4 #eeb4 ,tonic4 ,mix twenty-four grains of extract of gentian and the same of purified green vitriol 7sulphate of iron7 together1 and divide into twelve pills4 ,dose1 one or two when necessary4 ,use in debility4 #eec4 ,cough4 ,mix one drachm of compound powder of ipecacuanha with one scruple of gum ammoniacum and one of dried squill bulb in powder4 ,make into a mass with mucilage1 and divide into twenty pills4 ,dose1 one1 three times a day4 #eed4 ,astringent4 ,mix sixteen grains of acetate of lead 7sugar of lead7 with four grains of opium1 and make into a mass with extract of dandelion1 so as to make eight pills4 ,dose1 from one to two4 ,use as an astringent in obstinate diarrhoea1 dysentery1 and spitting of blood4 #eee4 ,mixtures4 #eef4 ,fever1 ,simple4 ,add three ounces of spirit of mindererus 7,liquor ammonia acetatis71 three drachms of spirits of sweet nitre1 four drachms of antimonial wine1 and a drachm of syrup of saffron1 to four ounces of water1 or medicated water1 such as cinnamon1 aniseed1 c4 ,dose1 for an adult1 one or two tablespoonfuls every three hours4 ,use as a diaphoretic4 #eeg4 ,aromatic4 ,mix two drachms of aromatic confection with two drachms of compound tincture of cardamoms1 and eight ounces of peppermint water4 ,dose1 from one ounce to one and a half4 ,use in flatulent colic and spasms of the bowels4 #eeh4 ,cathartic4 ,dissolve two ounces of ,epsom salts in six ounces of compound infusion of senna1 then add two ounces of peppermint water4 ,dose1 from one and a half to two ounces4 ,use as a warm and active cathartic4 #eei4 ,diuretic4 ,dissolve one drachm of powdered nitre in three ounces of camphor mixture2 add five ounces of the decoction of broom1 with six drachms of sweet spirits of nitre1 and three drachms of tincture of squills2 mix4 ,dose1 one teaspoonful every two hours1 or two tablespoonfuls every three hours4 ,use1 excellent in dropsies #efj4 ,cough4 ,dissolve three grains of tartar emetic and fifteen grains of opium in one pint of boiling water1 then add four ounces of treacle1 two ounces of vinegar1 and one pint more of boiling water4 ,dose1 from two teaspoonfuls to two tablespoonfuls1 according to circumstances1 every three hours1 or three times a day4 ,use in common catarrh1 bronchitis1 and irritable cough4 #efa4 ,cough 7for ,children74 ,mix three drachms of ipecacuanha wine with half an ounce of oxymel of squills1 the same quantity of spirits of tolu1 one ounce of mucilage1 and two ounces of water4 ,dose1 one teaspoonful for children under one year1 two teaspoonfuls from one to five years1 and a tablespoonful from five years1 every time the cough is troublesome4 #efb4 ,antispasmodic4 ,dissolve fifty grains of camphor in two drachms of chloroform1 and then add two drachms of compound tincture of lavender1 six drachms of mucilage of gum arabic1 eight ounces of aniseed1 cinnamon1 or some other aromatic water1 and two ounces of distilled water2 mix well4 ,dose1 one tablespoonful every half hour if necessary4 ,use in cholera in the cold stage1 when cramps are severe1 or exhaustion very great2 and as a general antispasmodic in doses of one dessert spoonful when the spasms are severe4 #efc4 ,tonic and ,stimulant4 ,dissolve one drachm of extract of bark1 and half a drachm of powdered gum arabic1 in six ounces of water1 and then add one ounce of syrup of marshmallow1 and the same quantity of syrup of tolu4 ,dose1 one tablespoonful every three hours4 ,use after fevers and catarrhs4 #efd4 ,stomachic4 ,take twenty grains of powdered rhubarb1 and rub it down in three ounces and a half of peppermint water1 then add sal volatile and compound tincture of gentian1 each one drachm and a half2 mix4 ,dose1 from one to one ounce and a half4 ,use this mixture as a tonic1 stimulant1 and stomachic4 #efe4 ,drinks4 #eff4 ,tamarind4 7#a7 ,boil two ounces of the pulp of tamarinds in two pints of milk1 then strain4 ,use as cooling drink4 #efg4 ,tamarind4 7#b7 ,boil two ounces of the pulp in two pints of warm water1 and allow it to get cold1 then strain4 ,use as cooling drink4 #efh4 ,powders4 #efi4 ,compound ,soda4 ,mix twenty-four grains of calomel1 thirty-six grains of sesquicarbonate of soda1 and one drachm of compound chalk powder1 together4 ,divide into twelve powders4 ,one of the powders to be given for a dose when required4 ,use as a mild purgative for children during teething4 #egj4 ,tonic4 ,mix one drachm of powdered rhubarb with the same quantity of dried carbonate of soda1 then add two drachms of powdered calumba root4 ,dose1 from ten to twenty grains as a tonic after fevers1 in all cases of debility1 and dyspepsia attended with acidity4 #ega4 ,rhubarb and ,magnesia4 ,mix one drachm of powdered rhubarb with two drachms of carbonate of magnesia1 and half a drachm of ginger4 ,dose1 from fifteen grains to one drachm4 ,use as a purgative for children4 #egb4 ,sulphur and ,potash4 ,mix one drachm of sulphur with four scruples of bicarbonate of potash1 and two scruples of nitre4 ,dose1 from half a drachm to one drachm4 ,use as a purgative1 diuretic1 and refrigerant4 #egc4 ,anti-,diarrhoeal4 ,mix one grain of powdered ipecacuanha1 and one grain of powdered opium1 with the same quantity of camphor4 ,dose1 one of these powders to be given in jam1 treacle1 c41 once or twice a day2 but to adults only4 #egd4 ,antispasmodic4 ,mix four grains of subnitrate of bismuth1 forty-eight grains of carbonate of magnesia1 and the same quantity of white sugar1 and then divide in four equal parts4 ,dose1 one-fourth part4 ,use in obstinate pain in the stomach with cramps1 unattended by inflammation4 #ege4 ,antipertussal1 or against ,whooping-,cough4 ,mix one drachm of powdered belladonna root1 and two ounces of white sugar1 together4 ,dose1 six grains morning and evening for children under one year2 nine grains for those under two and three years of age2 fifteen grains for those between five and ten2 and thirty grains for adults4 ,caution1 this should be prepared by a chemist1 as the belladonna is a poison1 and occasional doses of castor oil should be given while it is being taken4 #egf4 ,purgative 7,common74 ,mix ten grains of calomel1 with one drachm of powdered jalap1 and twenty grains of sugar4 ,dose1 one-half of the whole for adults4 #egg4 ,sudorific4 ,mix six grains of compound antimonial powder1 two grains of ipecacuanha1 and two grains of sugar together4 ,dose1 as mixed1 to be taken at bed-time4 ,use in catarrh and fever4 #egh4 ,miscellaneous4 #egi4 ,anthelmintic1 or ,vermifuge4 ,for ridding the bowels of tape-worms1 an excellent medicine exists in the male fern--,aspidium felix mas4 ,a decoction may be made of the fresh roots1 or the root may be dried and powdered4 ,dose1 of the powdered root1 from ten to thirty grains2 of the decoction1 from a tablespoonful to a wineglassful1 according to age4 ,use to kill tape-worm4 #ehj4 ,another ,anthelmintic4 ,for thread-worms1 which infest the rectum and especially the lower portion1 near the orifice of the body1 an injection of salt and water1 in the proportion of one ounce and a half of salt to a pint1 or twenty ounces of water1 or of quassia chips1 will generally prove effectual1 and obviate the necessity of administering medicine4 #eha4 ,emulsion1 ,laxative4 ,rub down an ounce of castor oil in two drachms of mucilage of gum arabic1 add three ounces of dill water1 and a drachm of tincture of jalap1 gradually4 ,dose1 as prepared1 the whole to be taken while fasting in the morning4 #ehb4 ,emulsion1 ,purgative4 ,rub down six grains of scammony with six drachms of white sugar in a mortar1 and gradually add four ounces of almond emulsion1 and two drops of oil of cloves4 ,dose1 as prepared1 early in the morning4 #ehc4 ,to ,prevent ,pitting after ,small ,pox4 ,spread a sheet of thin leather with the ointment of ammoniacum with mercury1 and cut out a place for the mouth1 eyes1 and nostrils4 ,this forms what is called a mask1 and1 after anointing the eyelids with a little blue ointment1 it should be applied to the face1 and allowed to remain for three days for the distinct kind1 and four days for the running variety4 ,apply before the spots fill with matter1 although it will answer sometimes even after they have become pustulous4 ,it may be applied to any part in the same way4 #ehd4 ,another ,method1 and one more reliable1 is that of touching every pustule1 or poc1 on the face or bosom with a camel-hair pencil dipped in a weak solution of lunar caustic 7nitrate of silver71 made in the proportion of two grains of nitrate of silver to one ounce of distilled water4 ,the time for application is about the seventh day1 while each pustule is filled with a limpid fluid1 or before suppuration takes place1 the lotion arresting that action1 and by preventing the formation of matter1 saving the skin from being pitted2 a result that follows from the conversion of the adipose tissue into pus4 #ehe4 ,a ,third ,method of effecting the same purpose is by passing a fine needle through each poc1 when fully distended with lymph2 the escape of the fluid averting1 as in the other mode1 the suppuration which would otherwise ensue4 ,a ,,fool ,,or ,a ,,physician ,,at ,,forty4 #ehf4 ,another ,method4 ,a fourth and much more simple method of preventing pitting from small-pox is to lightly touch every part of the face with a feather dipped in sweet oil4 ,it also tends to prevent this disfigurement to cause the light in the patient's apartment by day to assume a yellow tinge or colour1 which may be easily managed by fitting the room with yellow or brownish yellow linen blinds4 #ehg4 ,mucilage of ,gum ,arabic4 ,rub one ounce of gum arabic in a mortar1 with four ounces of warm water4 ,use for coughs1 c4 #ehh4 ,mucilage of ,starch4 ,rub one drachm of starch with a little water1 and gradually add five ounces of water1 then boil until it forms a mucilage4 ,use for enemas1 topical applications1 and demulcents4 #ehi4 ,diseases4 ,for the proper ,remedies and their ,doses see ,prescriptions 7par4 #fej74 #eij4 ,seek ,medical ,advice4 ,it should be clearly understood1 that in all cases of disease1 the advice of a skilful physician is of the first importance4 ,it is not1 therefore1 intended by the following information to supersede fhe important and necessary practice of the medical man2 but rather1 by exhibiting the treatment required1 to show in what degree his aid is imperative4 ,in cases1 however1 where the disorder may be simple and transient1 or in which remote residence1 or other circumstances1 may deny the privilege of medical attendance1 the following particulars will be found of the utmost value4 ,moreover1 the hints given upon what should be ,,avoided will be of great service to the patient1 since the physiological is no less important than the medical treatment of disease4 #eia4 ,apoplexy4 ,immediate and large bleeding from the arm1 cupping at the back of the neck1 leeches to the temples1 aperients ,nos4 #a and #g1 one or two drops of croton oil rubbed or dropped on the tongue4 ,avoid excesses1 intemperance1 animal food4 #eib4 ,bile1 ,bilious1 or ,liver ,complaints4 ,abstinence from malt liquors1 cool homoeopathic cocoa for drink1 no tea or coffee1 few vegetables1 no broths or soups2 lean juicy meat not over-cooked for dinner1 with stale bread occasionally and a slice of toasted bacon for breakfast4 ,nos4 #dd and #de4 #eic4 ,chicken ,pox4 ,mild aperients1 ,no4 #d1 succeeded by ,no4 #g1 and ,no4 #h1 if much fever accompany the eruption4 #eid4 ,chilblains4 ,warm1 dry woollen clothing to exposed parts in cold weather1 as a preventive4 ,in the first stage1 friction with ,no4 #dh1 used cold4 ,when ulcers form they should be poulticed with bread and water for a day or two1 and then dressed with calamine cerate4 ,or1 chilblains in every stage1 whether of simple inflammation or open ulcer1 may always he successfully treated by ,goulard's extract1 used pure or applied on lint twice a day4 #eie4 ,common ,continued ,fever4 ,aperients in the commencement1 ,no4 #a1 followed by ,no4 #g1 then diaphoretics1 ,no4 #h1 and afterwards tonics1 ,no4 #ac1 in the stage of weakness4 ,avoid all excesses4 #eif4 ,common ,cough4 ,the linctus1 ,no4 #db or ,no4 #dc1 abstinence from malt liquor1 and protection from cold damp air4 ,avoid cold1 damp1 and draughts4 #eig4 ,constipation4 ,the observance of a regular period of evacuating the bowels1 which is most proper in the morning after breakfast4 ,the use of mild aperients1 ,no4 #dg1 and brown bread instead of white4 ,there should be an entire change in the dietary for a few days while taking opening medicine4 #eih4 ,consumption4 ,the disease may be complicated with various morbid conditions of the lungs and heart1 which require appropriate treatment4 ,to allay the cough1 ,no4 #db is an admirable remedy4 ,avoid cold1 damp1 excitement1 and over exertion4 #eii4 ,convulsions 7,children74 ,if during teething1 free lancing of the gums1 the warm bath1 cold applications to the head1 leeches to the temples1 an emetic1 and a laxative clyster1 ,no4 #bj4 #fjj4 ,croup4 ,leeches to the throat1 with hot fomentations as long as the attack lasts2 the emetic1 ,no4 #af1 afterwards the aperient1 ,no4 #e4 ,avoid cold and damp4 ,,despise ,,school ,,and ,,remain ,a ,,fool4 #fja4 ,dropsy4 ,evacuate the water by means of ,no4 #aj1 and by rubbing camphorated oil into the body night and morning4 #fjb4 ,epilepsy4 ,if accompanied or produced by fulness of the vessels of the head1 leeches to the temples1 blisters1 and ,no4 #a and ,no4 #g4 ,if from debility or confirmed epilepsy1 the mixture1 ,no4 #ah4 ,avoid drinking and excitement4 #fjc4 ,eruptions on the ,face4 ,the powder1 ,no4 #cj1 internally1 sponging the face with the lotion1 ,no4 #ca4 ,avoid excesses in diet4 #fjd4 ,erysipelas4 ,aperients1 if the patient be strong1 ,no4 #a1 followed by ,no4 #g1 then tonics1 ,no4 #bg4 ,no4 #bg may be used from the commencement for weak subjects4 #fje4 ,faintness4 ,effusion of cold water on the face1 stimulants to the nostrils1 pure air1 and the recumbent position2 afterwards1 avoidance of the exciting cause4 ,avoid excitement4 #fjf4 ,frost-,bite and ,frozen ,limbs4 ,no heating or stimulating liquors must be given4 ,rub the parts affected with ice1 cold1 or snow water1 and lay the patient on a cold bed4 #fjg4 ,gout4 ,the aperients ,no4 #a1 followed by ,no4 #bd1 bathing the parts with gin-and-water2 for drink1 weak tea or coffee4 ,warmth by flannels4 ,abstain from wines1 spirits1 and animal food4 #fjh4 ,gravel4 ,no4 #e1 followed by ,no4 #g1 the free use of magnesia as an aperient4 ,the pill ,no4 #bb4 ,abstain from fermented drinks and hard water4 ,another form of gravel must be treated by mineral acids1 given three times a day4 #fji4 ,whooping ,cough4 ,wooping cough may be complicated with congestion or inflammation of the lungs1 or convulsions1 and then becomes a serious disease4 ,if uncomplicated1 ,no4 #dc4 #faj4 ,hysterics4 ,the fit may be prevented by the administration of thirty drops of laudanum1 and as many of ether4 ,when it has taken place open the windows1 loosen the tight parts of the dress1 sprinkle cold water on the face1 c4 ,a glass of wine or cold water when the patient can swallow4 ,avoid excitement and tight lacing4 #faa4 ,indigestion4 ,the pills ,no4 #b1 with the mixture ,no4 #ah1 at the same time abstinence from veal1 pork1 mackerel1 salmon1 pastry1 and beer2 for drink1 homoeopathic cocoa1 a glass of cold spring water the first thing every morning4 ,avoid excesses4 #fab4 ,inflammation of the ,bladder4 ,bleeding1 aperients ,no4 #e and ,no4 #g1 the warm bath1 afterwards opium2 the pill ,no4 #aa1 three times a day till relieved4 ,avoid fermented liquors1 c4 #fac4 ,inflammation of the ,bowels4 ,leeches1 blisters1 fomentations1 hot baths1 iced drinks1 the pills ,no4 #ai2 move the bowels with clysters1 if necessary1 ,no4 #bj4 ,avoid cold1 indigestible food1 c4 #fad4 ,inflammation of the ,brain4 ,application of cold to the head1 bleeding from the temples or back of the neck by leeches or cupping2 aperients ,no4 #a1 followed by ,no4 #g2 mercury to salivation1 ,no4 #ae4 ,avoid excitement1 study1 intemperance4 #fae4 ,inflammation of the ,kidneys4 ,bleeding from the arm1 leeches over the seat of pain1 aperients ,no4 #e1 followed by ,no4 #di1 the warm bath4 ,avoid violent exercise1 rich living4 #faf4 ,inflammation of the ,liver4 ,leeches over the right side1 the seat of pain1 blisters1 aperients ,no4 #a1 followed by ,no4 #g1 afterwards the pills ,no4 #ai1 till the gums are slightly tender4 ,avoid cold1 damp1 intemperance1 and anxiety4 #fag4 ,inflammation of the ,lungs4 ,bleeding from the arm or over the painful part of the chest by leeches1 succeeded by a blister2 the demulcent mixture1 ,no4 #ad1 to allay the cough1 with the powders ,no4 #ae4 ,avoid cold1 damp1 and draughts4 #fah4 ,inflammation of the ,stomach4 ,leeches to the pit of the stomach1 followed by fomentations1 cold iced water for drink1 bowels to be evacuated by clysters2 abstinence from all food except cold gruel1 milk and water1 or tea4 ,avoid excesses1 and condiments4 #fai4 ,inflammatory ,sore ,throat4 ,leeches and blisters externally1 aperients ,no4 #a1 followed by ,no4 #g1 gargle to clear the throat1 ,no4 #ag4 ,avoid cold1 damp1 and draughts4 #fbj4 ,inflamed ,eyes4 ,the bowels to be regulated by ,no4 #e1 a small blister behind the ear or on the nape of the neck--the eye to be bathed with ,no4 #ce4 #fba4 ,influenza4 ,no #d as an aperient and diaphoretic4 ,no4 #ad to allay fever and cough4 ,no4 #bg as a tonic1 when weakness only remains4 ,avoid cold and damp1 use clothing suited to the change of temperature4 #fbb4 ,intermittent ,fever1 or ,ague4 ,take ,no4 #ac during the intermission of the paroxysm of the fever2 keeping the bowels free with a wine-glass of ,no4 #g4 ,avoid bad air1 stagnant pools1 c4 #fbc4 ,itch4 ,the ointment of ,no4 #bh1 or lotion ,no4 #bi4 #fbd4 ,jaundice4 ,the pills ,no4 #a1 afterwards the mixture ,no4 #g1 drinking freely of dandelion tea4 #fbe4 ,looseness of the ,bowels 7,english ,cholera74 ,one pill ,no4 #ai1 repeated if necessary2 afterwards the mixture ,no4 #ba4 ,avoid unripe fruits1 acid drinks1 ginger beer2 wrap flannel around the abdomen4 #fbf4 ,measles4 ,a well-ventilated room1 aperients ,no4 #d1 with ,no4 #ad to allay the cough and fever4 #fbg4 ,menstruation 7,excessive74 ,no4 #dj during the attack1 with rest in the recumbent position2 in the intervals1 ,no4 #ci4 #fbh4 ,menstruation 7,scanty74 ,in ,strong patients1 cupping the loins1 exercise in the open air1 ,no4 #dj1 the feet in warm water before the expected period1 the pills ,no4 #ch2 in weak subjects1 ,no4 #ci4 ,gentle and regular exercise4 ,avoid hot rooms1 and too much sleep4 ,in cases of this description it is desirable to apply to a medical man for advice4 ,it may be useful to many to point out that pennyroyal tea is a simple and useful medicine for inducing the desired result4 #fbi4 ,menstruation 7,painful74 ,no4 #da during the attack2 in the intervals1 ,no4 #ch twice a week1 with ,no4 #ci4 ,avoid cold1 mental excitement1 c4 #fcj4 ,mumps4 ,fomentation with a decoction of camomiles and poppy heads2 ,no4 #d as an aperient1 and ,no4 #i during the stage of fever4 ,avoid cold and attend to the regularity of the bowels4 #fca4 ,nervousness4 ,cheerful society1 early rising1 exercise in the open air1 particularly on horseback1 and ,no4 #ab4 ,avoid excitement1 study1 and late meals4 #fcb4 ,palpitation of the ,heart4 ,the pills ,no #b1 with1 the mixture ,no4 #ab4 #fcc4 ,piles4 ,the paste ,no4 #cd1 at the same time a regulated diet4 ,when the piles are external1 or can be reached1 one or two applications of ,goulard's extract1 with an occasional dose of lenitive electuary1 will generally succeed in curing them4 #fcd4 ,quinsey4 ,a blister applied all round the throat3 an emetic1 ,no4 #af1 commonly succeeds in breaking the abscess2 afterwards the gargle ,no4 #ag4 ,avoid cold and damp4 #fce4 ,rheumatism4 ,bathe the affected parts with ,no4 #bc1 and take internally ,no4 #bd1 with ,no4 #be at bedtime1 to ease pain1 c4 ,avoid damp and cold1 wear flannel4 #fcf4 ,rickets4 ,the powder ,no4 #cc1 a dry1 pure atmosphere1 a nourishing diet4 #fcg4 ,ringworm4 ,the lotion ,no4 #cb1 with the occasional use of the powder ,no4 #e4 ,fresh air and cleanliness4 #fch4 ,scarlet ,fever4 ,well-ventilated room1 sponging the body when hot with cold or tepid vinegar1 or spirit and water2 aperients1 ,no #d2 diaphoretics ,no4 #h4 ,if dropsy succeed the disappearance of the eruption1 frequent purging with ,no4 #e1 succeeded by ,no4 #g4 #fci4 ,scrofula4 ,pure air1 light but warm clothing1 diet of fresh animal food2 bowels to be regulated by ,no4 #f and ,no4 #bf1 taken regularly for a considerable time4 #fdj4 ,scurvy4 ,fresh animal and vegetable food1 and the free use of ripe fruits and lemon juice4 ,avoid cold and damp4 #fda4 ,small ,pox ,a well-ventilated apartment1 mild aperients2 if fever be present1 ,no4 #g1 succeeded by diaphoretics ,no4 #h1 and tonics ,no4 #ac in the stage of debility1 or decline of the eruption4 #fdb4 ,st4 ,vitus's ,dance4 ,the occasional use1 in the commencement1 of ,no4 #e1 followed by ,no4 #g1 afterwards ,no4 #df4 #fdc4 ,thrush4 ,one of the powders ,no4 #f every other night2 in the intervals a dessertspoonful of the mixture ,no4 #ah three times a day2 white spots to be dressed with the honey of borax4 #fdd4 ,tic ,doloreux4 ,regulate the bowels with ,no4 #c1 and take in the intervals of pain1 ,no4 #bg4 ,avoid cold1 damp1 and mental anxiety4 #fde4 ,toothache4 ,continue the use of ,no4 #c for a few alternate days4 ,apply liquor ammoniae to reduce the pain1 and when that is accomplished1 fill the decayed spots with silver succedaneum without delay1 or the pain will return4 ,a drop of creosote1 or a few drops of chloroform on cotton1 applied to the tooth1 or a few grains of camphor placed in the decayed opening1 or camphor moistened with turpentine1 will often afford instant relief4 #fdf4 ,typhus ,fever4 ,sponging the body with cold or tepid water1 a well-ventilated apartment1 cold applications to the head and temples4 ,aperients ,no4 #d1 with refrigerants ,no4 #i1 tonics ,no4 #ac in the stage of debility4 #fdg4 ,water on the ,brain4 ,local bleeding by means of leeches1 blisters1 aperients ,no4 #e1 and mercurial medicines1 ,no4 #ae4 #fdh4 ,whites4 ,the mixture ,no4 #cf1 with the injection ,no4 #cg4 ,clothing light but warm1 moderate exercise in the open air1 country residence4 #fdi4 ,worms in the ,intestines4 ,the aperient ,no4 #e1 followed by ,no4 #g1 afterwards the free use of lime water and milk in equal parts1 a pint daily4 ,avoid unwholesome food4 #fej4 ,prescriptions4 ,to be used in the ,cases enumerated under the head ,diseases 7page #aab74 #fea4 ,list of ,prescriptions4 ,the following prescriptions1 originally derived from various prescribers' ,pharmacopoeias1 embody the favourite remedies employed by the most eminent physicians3-- #a4 ,take of powdered aloes1 nine grains2 extract of colocynth1 compound1 eighteen grains2 calomel1 nine grains2 tartrate of antimony1 two grains2 mucilage1 sufficient to make a mass1 which is to be divided into six pills2 two to be taken every twenty-four hours1 till they act thoroughly on the bowels3 in cases of inflammation1 apoplexy1 c4 #b4 ,powdered rhubarb1 ,socotrine aloes1 and gum mastic1 each one scruple2 make into twelve pills3 one before and one after dinner4 #c4 ,compound extract of colocynth1 extract of jalap1 and ,castile soap1 of each one scruple2 make into twelve pills4 #d4 ,james's powder1 five grains2 calomel1 three grains3 in fevers1 for adults4 ,for children1 the following3--,powdered camphor1 one scruple2 calomel and powdered scammony1 of each nine grains2 ,james's powder1 six grains2 mix1 and divide into six powders4 ,half of one powder twice a day for an infant a year old2 a whole powder for two years3 and for four years1 the same three times a day4 #e4 ,james's powder1 six grains2 powdered jalap1 ten grains2 mix1 and divide into three or four powders1 according to the child's age3 in one powder if for an adult4 #f4 ,powdered rhubarb1 four grains2 mercury and chalk1 three grains2 ginger in powder1 one grain3 an alterative aperient for children4 #g4 ,dried sulphate of magnesia1 six drachms2 sulphate of soda1 three drachms2 infusion of senna1 seven ounces2 tincture of jalap1 and compound tincture of cardamoms1 each half an ounce3 in acute diseases generally2 take two tablespoonfuls every four hours till it operates freely4 #h4 ,nitrate of potass1 one drachm and a half2 spirits of nitric ether1 half an ounce2 camphor mixture1 and the spirit of mindererus1 each four ounces3 in fevers1 c42 two tablespoonfuls1 three times a day1 and for children a dessertspoonful every four hours4 #i4 ,spirit of nitric ether1 three drachms2 dilute nitric acid1 two drachms2 syrup1 three drachms2 camphor mixture1 seven ounces2 in fevers1 c41 with debility2 dose as in preceding prescription4 #aj4 ,decoction of broom1 half a pint2 cream of tartar1 one ounce1 tincture of squills1 two drachms3 in dropsies2 a third part three times a day4 #aa4 ,pills of soap and opium1 five grains for a dose1 as directed4 #ab4 ,ammoniated tincture of valerian1 six drachms2 camphor mixture1 seven ounces2 a fourth part three times a day2 in spasmodic and hysterical disorders4 #ac4 ,disulphate of quina1 half a drachm2 dilute sulphuric acid1 twenty drops2 compound infusion of roses1 eight ounces3 two tablespoonfuls every four hours1 in intermittent and other fevers1 during the absence of the paroxysm4 #ad4 ,almond mixture seven ounces and a half2 wine of antimony and ipecacuanha1 of each one drachm and a half3 a tablespoonful every four hours2 in cough with fever1 c4 #ae4 ,calomel1 one grain2 powdered white sugar1 two grains2 to make a powder to be placed on the tongue every two or three hours4 ,should the calomel act on the bowels1 powdered kino is to be substituted for the sugar4 #af4 ,antimony and ipecacuanha wines1 of each an ounce2 a teaspoonful every ten minutes for a child till vomiting is produced2 but for an adult a large tablespoonful should be taken4 #ag4 ,compound infusion of roses1 seven ounces2 tincture of myrrh1 one ounce4 #ah4 ,infusion of orange peel1 seven ounces2 tincture of hops1 half an ounce2 and a drachm of carbonate of soda3 two tablespoonfuls twice a day4 ,or1 infusion of valerian1 seven ounces2 carbonate of ammonia1 two scruples2 compound tincture of bark1 six drachms2 spirits of ether1 two drachms3 one tablespoonful every twenty-four hours4 #ai4 ,blue pill1 four grains2 opium1 half a grain3 to be taken three times a day4 #bj4 ,for a ,clyster4--,a pint and a half of gruel or fat broth1 a tablespoonful of castor oil1 one of common salt1 and a lump of butter2 mix1 to be injected slowly4 ,a third of this quantity is enough for an infant4 #ba4 ,chalk mixture1 seven ounces2 aromatic and opiate confection1 of each one drachm2 tincture of catechu1 six drachms3 two tablespoonfuls every two hours4 #bb4 ,carbonate of soda1 powdered rhubarb1 and ,castile soap1 each one drachm2 make thirty-six pills2 three twice a day4 #bc4 ,lotion4--,common salt1 one ounce1 distilled water1 seven ounces2 spirit of wine1 one ounce3 mix4 #bd4 ,dried sulphate of magnesia1 six drachms2 heavy carbonate of magnesia1 two drachms2 wine of colchicum1 two drachms2 water1 eight ounces3 take two tablespoonfuls every four hours4 #be4 ,compound powder of ipecacuanha1 ten grains2 powdered guaiacum1 four grains3 in a powder at bedtime4 #bf4 ,brandish's solution of potash2 thirty drops twice a day in a wineglass of beer4 #bg4 ,disulphate of quina1 half a drachm2 dilute sulphuric acid1 ten drops2 compound infusion of roses1 eight ounces3 two tablespoonfuls every four hours1 and as a tonic in the stage of weakness succeeding fever4 #bh4 ,flowers of sulphur1 two ounces2 hog's lard1 four ounces2 white hellebore powder1 half an ounce3 oil of lavender1 sixty drops4 #bi4 ,hydriodate of potass1 two drachms2 distilled water1 eight ounces4 #cj4 ,flowers of sulphur1 half a drachm2 carbonate of soda1 a scruple2 tartarized antimony1 one-eighth of a grain3 one powder1 night and morning1 in eruptions of the skin or face4 #ca4 ,milk of bitter almonds1 seven ounces2 bichloride of mercury1 four grains2 spirits of rosemary1 one ounce3 bathe the eruption with this lotion three times a day4 #cb4 ,sulphate of zinc1 two scruples2 sugar of lead1 fifteen grains2 distilled water1 six ounces3 the parts to be washed with the lotion two or three times a day4 #cc4 ,carbonate of iron1 six grains2 powdered rhubarb1 four grains3 one powder night and morning4 #cd4 ,elecampane powder1 two ounces2 sweet fennel-seed powder1 three ounces2 black pepper powder1 one ounce2 purified honey1 and brown sugar1 of each two ounces2 the size of a nutmeg1 two or three times a day4 #ce4 ,sulphate of zinc1 twelve grains2 wine of opium1 one drachm2 rose water1 six ounces4 #cf4 ,sulphate of magnesia1 six drachms2 sulphate of iron1 ten grains2 diluted sulphuric acid1 forty drops2 tincture of cardamoms 7compound71 half an ounce2 water1 seven ounces3 a fourth part night and morning4 #cg4 ,decoction of oak bark1 a pint2 dried alum1 half an ounce3 for an injection1 a syringeful to be used night and morning4 #ch4 ,compound gamboge pill1 and a pill of assafoetida and aloes1 of each half a drachm3 make twelve pills2 two twice or three times a week4 #ci4 ,griffiths' mixture--one tablespoonful three times a day4 #dj4 ,ergot of rye1 five grains2 in a powder1 to be taken every four hours4 ,this should only be taken under medical advice and sanction4 #da4 ,powdered opium1 half a grain2 camphor1 two grains in a pill2 to be taken every three or four hours whilst in pain4 #db4 ,syrup of balsam of tolu1 two ounces2 the muriate of morphia1 two grains2 muriatic acid1 twenty drops3 a teaspoonful twice a day4 #dc4 ,salts of tartar1 two scruples1 twenty grains of powdered cochineal2 #a_/d lb4 of honey2 water1 half a pint2 boil1 and give a tablespoonful three times a day4 #dd4 ,calomel1 ten grains2 ,castile soap1 extract of jalap1 extract of colocynth1 of each one scruple2 oil of juniper1 five drops3 make into fifteen pills2 one three times a day4 #de4 ,infusion of orange peel1 eight ounces2 carbonate of soda1 one drachm2 and compound tincture of cardamoms1 half an ounce3 take a tablespoonful three times a day1 succeeding the pills4 #df4 ,carbonate of iron1 three ounces2 syrup of ginger1 sufficient to make an electuary3 a teaspoonful three times a day4 #dg4 ,take of ,castile soap1 compound extract of colocynth1 compound rhubarb pill1 and the extract of jalap1 each one scruple2 oil of caraway1 ten drops2 make into twenty pills1 and take one after dinner every day whilst necessary4 #dh4 ,spirit of rosemary1 five parts2 spirit of wine1 or spirit of turpentine1 one part4 #di4 ,take of thick mucilage1 one ounce2 castor oil1 twelve drachms2 make into an emulsion3 add mint water1 four ounces2 spirit of nitre1 three drachms2 laudanum1 one drachm2 mixture of squills1 one drachm2 and syrup1 seven drachms2 mix2 two tablespoonfuls every six hours4 #feb4 ,medicines 7,aperient74 ,in the spring time of the year1 the judicious use of aperient medicines is much to be commended4 #fec4 ,spring ,aperients4 ,for children1 an excellent medicine is i4 ,brimstone and treacle1 prepared by mixing an ounce and a half of sulphur1 and half an ounce of cream of tartar1 with eight ounces of treacle2 and1 according to the age of the child1 giving from a small teaspoonful to a dessertspoonful1 early in the morning1 two or three times a week4 ,as this sometimes produces sickness1 the following may be used3 ii4 ,take of powdered ,rochelle salts one drachm and a half1 powdered jalap and powdered rhubarb each fifteen grains1 ginger two grains1 mix4 ,dose1 for a child above five years1 one small teaspoonful2 above ten years1 a large teaspoonful2 above fifteen1 half the whole1 or two teaspoonfuls3 and for a person above twenty1 three teaspoonfuls1 or the whole1 as may be required by the habit of the person4 ,this medicine may be dissolved in warm water1 mint1 or common tea4 ,the powder can be kept for use in a wide-mouthed bottle1 and be in readiness for any emergency4 ,the druggist may be directed to treble or quadruple the quantities1 as convenient4 #fed4 ,aperient ,pills4 ,to some adults all liquid medicines produce such nausea that pills are the only form in which aperients can be exhibited2 the following is a useful formula3 i4 ,take of compound rhubarb pill a drachm and one scruple1 of powdered ipecacuanha ten grains1 and of extract of hyoscyamus one scruple2 mix1 and beat into a mass1 and divide into twenty-four pills2 take one or two1 or if of a very costive habit1 three at bedtime4 ii4 ,for persons requiring a more powerful aperient1 the same formula1 with twenty grains of compound extract of colocynth1 will form a good purgative pill4 ,the mass receiving this addition must be divided into thirty1 instead of twenty-four pills4 #fee4 ,black ,draught4 ,the common aperient medicine known as black draught is made in the following manner3 i4 ,take of senna leaves six drachms1 bruised ginger half a drachm1 sliced liquorice root four drachms1 ,epsom salts two and a half ounces1 boiling water half an imperial pint4 ,keep this standing on the hob or near the fire for three hours1 then strain1 and after allowing it to grow cool1 add of sal volatile one drachm and a half1 of tincture of senna1 and of tincture of cardamoms1 each half an ounce4 ,this mixture will keep a long time in a cool place4 ,dose1 a wineglassful for an adult2 and two tablespoonfuls for young persons about fifteen years of age4 ,it is not a suitable medicine for children4 #fef4 ,tonic ,aperient4 ,the following will be found a useful medicine for persons of all ages4 i4 ,take of ,epsom salts one ounce1 diluted sulphuric acid one drachm1 infusion of quassia chips half an imperial pint1 compound tincture of rhubarb two drachms4 ,dose1 half a wineglassful twice a day4 #feg4 ,infants' ,aperient4 ,the following may be used with safety for young children4 i4 ,take of rhubarb five grains1 magnesia three grains1 white sugar a scruple1 grey powder five grains2 mix4 ,dose1 for an infant from twelve to eighteen months of age1 from one-third to one-half of the whole4 ii4 ,a useful laxative for children is composed of calomel five grains1 and sugar a scruple1 made into five powders4 ,dose1 half of one of these for a child from birth to one year1 and a whole one from that age to three years4 #feh4 ,flour of ,brimstone is a mild aperient in doses of about a quarter of an ounce2 it is best taken in milk4 ,flour of brimstone1 which is also called sublimed sulphur1 is generally put up in ounce packets at #g;d42 its wholesale price is #d;d4 per pound4 ,a ,,spark ,,may ,,raise ,,an ,,awful ,,blaze4 #fei4 ,medicines4 ,preparations of them4--,the following directions are of the utmost value in connection with the ,,domestic ,,pharmacopoeia1 ,,diseases1 ,,prescriptions1 and ,,poisons4 ,they will be found most important to emigrants1 attendants upon the sick1 and persons who reside out of the reach of medical aid1 sailors1 c41 c4 ,they contain instructions not only for the compounding of medicines1 but most useful hints and cautions upon the application of leeches1 blisters1 poultices1 c4 #ffj4 ,articles ,required for ,mixing ,medicines4 ,three glass measures1 one to measure ounces1 another to measure drachms1 and a measure for minims1 drops1 or small doses4 ,a pestle and mortar1 both of glass and ,wedgwood-ware4 ,a glass funnel4 ,glass stirring rods4 ,a spatula1 or flexible knife1 for spreading ointments1 making pills1 c4 ,a set of scales and weights4 ,a small slab of marble1 or porcelain1 for making pills upon1 mixing ointments1 c4 #ffa4 ,medicine ,weights and ,measures4--,weights4 ,when you open your box containing the scales and weights1 you will observe that there are several square pieces of brass1 of different sizes and thicknesses1 and stamped with a variety of characters4 ,these are the weights1 which may now be explained4 #ffb4 ,troy ,weight4 ,medicines are made up by troy weight1 although drugs are bought by avoirdupois weight4 ,there are twelve ounces to the pound troy1 which is marked lb42 the ounce1 which contains eight drachms1 is marked 99ouncei4 looks like a z on top of a #c2 the drachm1 containing three scruples1 is marked 99drachmi4 looks like a #c2 and the scruple of twenty grains is marked 99scruplei4 looks like a backwards ,c with a horizontal cross-bar4 ,the grain weights are marked by little circles1 thus3 ------- o o ,five o ,grains o o ------- ,each of the grain weights1 in addition to the circles denoting their several weights1 bears also the stamp of a crown4 ,care must be taken not to mistake this for one of the numerals4 ,besides these weights there are others marked 99scrupless1 which means half a scruple2 99drachmss1 meaning half a drachm2 and 99ouncess1 meaning half an ounce4 ,when there are ounces1 drachms1 or scruples1 the number of them is shown by ,roman figures1 thus3--i4 ii4 iii4 iv4 v41 c41 and prescriptions are written in this style4 #ffc4 ,measures4--,liquid ,liquid medicines are always measured by the following table3 #fj minims444444444 _/ #a fluid drachm4 #h fluid drachms are #a fluid ounce4 #bj fluid ounces444 contained #a pint4 #h pints4444444444 _/ in #a gallon4 ,and the signs which distinguish each are as follows3--c4 means a gallon2 o a pint2 fl 99ounce1 a fluid ounce2 fl 99drachm1 a fluid drachm2 and m1 a minim1 or drop4 ,formerly drops used to be ordered1 but as the size of a drop must necessarily vary1 minims are always directed to be employed now for any particular medicine1 although for such medicines as oil of cloves1 essence of ginger1 c41 drops are frequently ordered4 #ffd4 ,specific ,measuring ,vessels4 ,in order that ,medicines may be measured ,accurately1 there are graduated glass vessels for measuring ounces1 drachms1 and minims4 #ffe4 ,approximate ,measures4 ,when proper measures are not at hand1 it is necessary to adopt some other method of determining the quantities required1 and therefore the following table has been drawn up for that purpose3 ,a tumbler 4444444 _/ #aj ounces4 ,a teacup 44444444 #f ,a wineglass 4444 usually #b ,a tablespoon44444 - contains - #d drachms4 ,a dessertspoon444 about #b ,a teaspoon4444444 _/ #a ,these quantities refer to ordinary sized spoons and vessels4 ,some cups hold half as much more1 and some tablespoons contain six drachms4 ,a medicine glass1 which is graduated so as to show the number of spoonfuls it contains1 should be kept in every family4 ,,to-,,day1 ,,man ,,lives ,,in ,,pleasure1 ,,wealth ,,and ,,pride4 #fff4 ,process of ,making ,medicines4 ,to ,powder ,substances4--,place the substance in the mortar1 and strike it gently with direct perpendicular blows of the pestle1 until it separates into several pieces1 then remove all but a small portion1 which bruise gently at first1 and rub the pestle round and round the mortar1 observing that the circles described by the pestle should gradually decrease in diameter1 and then increase again1 because by this means every part of the powder is subjected to the process of pulverization4 ,in powdering substances1 making emulsions1 and whenever using a mortar1 the pestle should always travel from the right to the left4 #ffg4 ,preparation and ,assistance4 ,some substances require to be prepared in a particular manner before they can be powdered1 or to be assisted by adding some other body4 ,for example1 camphor powders more easily when a few drops of spirits of wine are added to it2 mace1 nutmegs1 and such oily aromatic substances are better for the addition of a little white sugar2 resins and gum-resins should be powdered in a cold place1 and if they are intended to be dissolved1 a little fine well-washed white sand mixed with them assists the process of powdering4 ,tough roots1 like gentian and calumba1 should be cut into thin slices2 and fibrous roots1 like ginger1 cut slanting1 otherwise the powder will be full of small fibres4 ,vegetable matter1 such as peppermint1 loosestrife1 senna1 c41 requires to be dried before it is powdered4 #ffh4 ,care of the ,mortar4 ,be careful not to pound too hard in glass1 porcelain1 or ,wedgwood-ware mortar2 they are intended only for substances that pulverize easily1 and for the purpose of mixing or incorporating medicines4 ,never use acids in a marble mortar1 and be sure that you do not powder galls or any other astringent substances in any but a brass mortar4 #ffi4 ,sifting4 ,sifting is frequently required for powdered substances1 and this is usually done by employing a fine sieve1 or tying the powder up in a piece of muslin1 and striking it against the left hand over a piece of paper4 #fgj4 ,filtering4 ,filtering is frequently required for the purpose of obtaining clear fluids1 such as infusions1 eye-washes1 and other medicines2 and it is1 therefore1 highly important to know how to perform this simple operation4 ,first of all take a square piece of white blotting paper1 and double it over so as to form an angular cup4 ,open out this filter paper very carefully1 and having placed it in a funnel1 moisten it with a little water4 ,then place the funnel in the neck of the bottle1 and pour the liquid gently down the side of the paper1 otherwise the fluid is apt to burst the paper4 #fga4 ,maceration4 ,maceration is another process that is frequently required to be performed in making up medicines1 and consists simply in immersing the medicines in cold water or spirits for a certain time4 #fgb4 ,digestion4 ,digestion resembles maceration1 except that the process is assisted by a gentle heat4 ,the ingredients are placed in a flask1 such as salad oil is sold in1 which should be fitted with a plug of tow or wood1 and have a piece of wire twisted round the neck4 ,the flask is held by means of the wire over the flame of a spirit lamp1 or else placed in some sand warmed in an old iron saucepan over the fire1 care being taken not to place more of the flask below the sand than the portion occupied by the ingredients4 #fgc4 ,infusion4 ,infusion is one of the most frequent operations required in making up medicines1 its object being to extract the aromatic and volatile principles of substances1 that would be lost by decoction1 or digestion2 and to extract the soluble from the insoluble parts of bodies4 ,infusions may be made with cold water1 in which case they are weaker1 but more pleasant4 ,the general method employed consists in slicing1 bruising1 or rasping the ingredients first1 then placing them in a common jug 7which should be as globular as possible71 and pouring boiling water over them4 ,cover the jug with a cloth folded six or eight times1 but if there be a lid to the jug so much the better4 ,when the infusion has stood the time directed1 hold a piece of very coarse linen over the spout1 and pour the liquid through it into another jug4 ,,to-,,morrow1 ,,poor--,,or ,,life ,,itself ,,denied4 #fgd4 ,decoction4 ,decoction1 or boiling1 is employed to extract the mucilaginous or gummy parts of substances1 their bitter1 astringent1 or other qualities1 and is nothing more than boiling the ingredients in a saucepan with the lid slightly raised4 ,be sure never to use an iron saucepan for astringent decoctions1 such as oak-bark1 galls1 c41 as they will turn the saucepan black1 and spoil the decoction4 ,the enamelled saucepans are very useful for decoctions1 but an excellent plan is to put the ingredients into a jar and boil the jar1 thus preparing it by a water bath1 as it is technically termed2 or by using a common pipkin1 which answers still better4 ,no decoction should be allowed to boil for more than ten minutes4 #fge4 ,extracts4 ,extracts are made by evaporating the liquors obtained by infusion or decoction1 but these can be bought much cheaper and better of chemists and druggists1 and so can tinctures1 confections1 cerates and plasters1 and syrups3 but as every one is not always in the neighbourhood of druggists1 we shall give recipes for those most generally useful1 and the method of making them4 #fgf4 ,precautions to be observed in ,giving ,medicines4 #fgg4 ,sex4 ,medicines for females should not be so strong as those for males1 therefore it is advisable to reduce the doses about one-third4 #fgh4 ,temperament4 ,persons of a phlegmatic temperament bear stimulants and purgatives better than those of a sanguine temperament1 therefore the latter require smaller doses4 #fgi4 ,habits4 ,purgatives never act so well upon persons accustomed to take them as upon those who are not1 therefore it is better to change the form of purgative from pill to potion1 powder to draught1 or aromatic to saline4 ,purgatives should never be given when there is an irritable state of the bowels4 #fhj4 ,use of ,alcohol4 ,stimulants and narcotics never act so quickly upon persons accustomed to use spirits freely as upon those who live abstemiously4 #fha4 ,climate4 ,the action of medicines is modified by climate and seasons4 ,in summer1 certain medicines act more powerfully than in winter1 and the same person cannot bear the dose in ,july that he could in ,december4 #fhb4 ,general ,health4 ,persons whose general health is good bear stronger doses than the debilitated and those who have suffered for a long time4 #fhc4 ,idiosyncrasy4 ,by this is meant a peculiar temperament or disposition not common to people generally4 ,for example1 some persons cannot take calomel in the smallest dose without being salivated1 or rhubarb without having convulsions2 others cannot take squills1 opium1 senna1 c42 and this peculiarity is called the patient's idiosyncrasy1 therefore it is wrong to insist upon their taking these medicines4 #fhd4 ,forms best suited for ,administration4 ,fluids act quicker than solids1 and powders sooner than pills4 #fhe4 ,best ,method of ,preventing the ,nauseous ,taste of ,medicines4 ,castor oil may be taken in milk1 coffee1 or spirit1 such as brandy2 but the best method of covering the nauseous flavour is to put a tablespoonful of strained orange juice in a wineglass1 pour the castor oil into the centre of the juice1 and then squeeze a few drops of lemon juice upon the top of the oil4 ,the wineglass should first be dipped1 rim downwards1 into water1 so that the interior may be wetted4 ,cod liver oil may be taken1 like castor oil1 in orange juice4 ,peppermint water neutralizes1 to a great extent1 the nauseous taste of ,epsom salts2 a strong solution of extract of liquorice1 that of aloes2 milk1 that of cinchona bark2 and cloves that of senna4 ,,to-,,day1 ,,lays ,,plans ,,for ,,many ,,years ,,to ,,come4 #fhf4 ,an ,excellent ,way to ,prevent the ,taste of ,medicines is to have the medicine in a glass1 as usual1 and a tumbler of water by the side of it2 take the medicine1 and retain it in the mouth1 which should be kept closed1 and if drinking the water be then commenced1 the taste of the medicine is washed away4 ,even the bitterness of quinine and aloes may be prevented by this means4 ,if the nostrils are firmly compressed by the thumb and finger of the left hand1 while taking a nauseous draught1 and so retained till the mouth has been washed out with water1 the disagreeable taste of the medicine will be almost imperceptible4 #fhg4 ,giving ,medicines to ,persons4 ,medicines should be given in such a manner that the effect of the first dose shall not have ceased when the next dose is given1 therefore the intervals between the doses should be regulated accordingly4 #fhh4 ,doses of ,medicine for ,different ,ages4 ,it must be plain to every one that children do not require such powerful medicine as adults or old people1 and therefore it is desirable to have some fixed method of determining or regulating the administration of doses of medicine4 ,now let it be supposed that the dose for a full-grown person is one drachm1 then the following proportions will be suitable for the various ages given2 keeping in view other circumstances1 such as sex1 temperament1 habits1 climate1 state of general health1 and idiosyncrasy4 ,age4 ,proportion4 ,proportionate ,dose4 #g weeks one-fifteenth or grains #d #g months one-twelfth or grains #e ,under #b years one-eighth or grains #g-a_/b #c one-sixth or grains #aj #d one-fourth or grains #ae #g one-third or scruple #a #ad one-half or drachm #a_/b #bj two-fifths or scruples #b ,above#ba the full dose or drachm #a #fe ,the inverse gradation #fhi4 ,drugs1 with their ,properties and ,doses4 ,the various drugs have been arranged according to their properties1 and the doses of each have been given4 ,many1 however1 have been necessarily omitted from each class1 because they cannot be employed except by a medical man4 ,the doses are meant for adults4 #fij4 ,classes of ,drugs4 ,medicines have been divided into four grand classes #a4 ,general stimulants2 #b4 ,local stimulants2 #c4 ,chemical remedies2 #d4 ,mechanical remedies4 #fia4 ,general ,stimulants4 ,general stimulants are subdivided into two classes1 diffusible and permanent stimulants3 the first comprising narcotics and antispasmodics1 and the second tonics and astringents4 #fib4 ,narcotics4 ,narcotics are medicines which stupefy and diminish the activity of the nervous system4 ,given in small doses1 they generally act as stimulants1 but an increased dose produces a sedative effect4 ,under this head are included alcohol1 camphor1 ether1 the hop1 and opium4 #fic4 ,alcohol4 ,alcohol1 or rectified spirit1 is a very powerful stimulant1 and is never used as a remedy without being diluted to the degree called proof spirit2 and even then it is seldom used internally4 ,it is used externally in restraining bleeding1 when there is not any vessel of importance wounded4 ,it is also used as a lotion to burns1 and is applied by dipping a piece of lint into the spirit1 and laying it over the part4 ,freely diluted 7one part to eighteen7 with water1 it forms a useful eye-wash in the last stage of ophthalmia4 ,used internally1 it acts as a very useful stimulant when diluted and taken moderately1 increasing the general excitement1 and giving energy to the muscular fibres2 hence it becomes very useful in certain cases of debility1 especially in habits disposed to create acidity2 and in the low stage of typhus fevers4 ,dose4--,it is impossible to fix anything like a dose for this remedy1 as much will depend upon the individual2 but diluted with water and sweetened with sugar1 from half an ounce to two ounces may be given three or four times a day4 ,in cases of extreme debility1 however1 much will depend upon the disease4 ,caution4--,remember that alcohol is an irritant poison1 and that daily indulgence in its use originates dyspepsia1 or indigestion1 and many other serious complaints4 ,of all kinds of spirits the best as a tonic and stomachic is brandy4 ,,to-,,morrow1 ,,sinks ,,into ,,the ,,silent ,,tomb4 #fid4 ,camphor4 ,camphor is not a very steady stimulant1 as its effect is transitory2 but in large doses it acts as a narcotic1 abating pain and inducing sleep4 ,in moderate doses it operates as a diaphoretic1 diuretic1 antispasmodic1 increasing the heat of the body1 allaying irritation and spasm4 ,it is used externally as a liniment when dissolved in oil1 alcohol1 or acetic acid1 being employed to allay rheumatic pains2 and it is also useful as an embrocation in sprains1 bruises1 chilblains1 and1 when combined with opium1 it has been advantageously employed in flatulent colic1 and severe diarrhoea1 being rubbed over the bowels4 ,when reduced to a fine powder1 by the addition of a little spirit of wine and friction1 it is very useful as a local stimulant to indolent ulcers1 especially when they discharge a foul kind of matter2 a pinch is taken between the finger and thumb1 and sprinkled into the ulcer1 which is then dressed as usual4 ,when dissolved in oil of turpentine1 a few drops placed in a hollow tooth and covered with jeweller's wool1 or scraped lint1 give almost instant relief to toothache4 ,used internally1 it is apt to excite nausea1 and even vomiting1 especially when given in the solid form4 ,as a stimulant it is of great service in all low fevers1 malignant measles1 malignant sore throat1 and confluent small-pox2 and when combined with opium and bark1 it is extremely useful in checking the progress of malignant ulcers1 and gangrene4 ,as a narcotic it is very useful1 because it allays pain and irritation1 without increasing the pulse very much4 ,when powdered and sprinkled upon the surface of a blister1 it prevents the cantharides acting in a peculiar and painful manner upon the bladder4 ,combined with senna1 it increases its purgative properties2 and it is also used to correct the nausea produced by squills1 and the irritating effects of drastic purgatives and mezereon4 ,dose1 from four grains to half a scruple1 repeated at short intervals when used in small doses1 and long intervals when employed in large doses4 ,doses of the various preparations4--,camphor mixture1 from half an ounce to three ounces2 compound tincture of camphor 7paregoric elixir71 from fifteen minims to two drachms4 ,caution4--,when given in an overdose it acts as a poison1 producing vomiting1 giddiness1 delirium1 convulsions1 and sometimes death4 ,opium is the best antidote for camphor1 whether in excess or taken as a poison4 ,mode of exhibition4--,it may be rubbed up with almond emulsion1 or mucilage1 or the yolk of eggs1 and by this means suspended in water1 or combined with chloroform as a mixture1 in which form it is a valuable stimulant in cholera and other diseases4 7,see ,mixtures1 #eef-efd74 #fie4 ,ether4 ,ether is a diffusible stimulant1 narcotic and antispasmodic4 #fif4 ,sulphuric ,ether ,sulphuric ,ether is used externally both as a stimulant and a refrigerant4 ,in the former case its evaporation is prevented by covering a rag moistened with it with oiled silk1 in order to relieve headache2 and in the latter case it is allowed to evaporate1 and thus produce coldness3 hence it is applied over scalded surfaces by means of rags dipped in it4 ,as a local application1 it has been found to afford almost instant relief in earache1 when combined with almond oil1 and dropped into the ear4 ,it is used internally as a stimulant and narcotic in low fevers and cases of great exhaustion4 ,dose1 from fifteen minims to half a drachm1 repeated at short intervals1 as its effects soon pass off4 ,give in a little camphor julep1 or water4 #fig4 ,nitric ,ether ,nitric ,ether is a refrigerant1 diuretic1 and antispasmodic1 well known as sweet spirit of nitre4 ,used externally1 its evaporation relieves headache1 and it is sometimes applied to burns4 ,it is used internally to relieve nausea1 flatulence1 and thirst in fevers2 also as a diuretic4 ,dose1 from ten minims to one drachm4 ,the smaller dose taken in a little warm water or gruel is useful as a sudorific in cases of cold and chill1 to induce and promote the proper action of the skin which has been checked4 ,if a larger dose be taken1 it acts as a diuretic and not as a sudorific1 and so fails to produce the desired effect4 ,,to-,,day1 ,,his ,,food ,,is ,,dressed ,,in ,,dainty ,,forms4 #fih4 ,compound ,spirit of ,sulphuric ,ether ,compound ,spirit of ,sulphuric ,ether is a very useful stimulant1 narcotic1 and antispasmodic4 ,used internally in cases of great exhaustion1 attended with irritability4 ,dose1 from half a drachm to two drachms1 in camphor julep4 ,when combined with laudanum1 it prevents the nauseating effects of the opium1 and acts more beneficially as a narcotic4 #fii4 ,the ,hop ,the ,hop is a narcotic1 tonic1 and diuretic2 it reduces the frequency of the pulse1 and does not affect the head1 like most anodynes4 ,used externally1 it acts as an anodyne and discutient1 and is useful as a fomentation for painful tumours1 rheumatic pains in the joints1 and severe contusions4 ,a pillow stuffed with hops acts as a narcotic4 ,when the powder is mixed with lard1 it acts as an anodyne dressing in painful ulcers4 ,dose1 of the extract1 from five grains to one scruple2 of the tincture1 from half a drachm to two drachms2 of the powder1 from three6 grains to one scruple2 of the infusion1 half an ounce to one and a half ounce4 #gjj4 ,opium ,opium is a stimulant1 narcotic1 and anodyne4 ,used externally it acts almost as well as when taken into the stomach1 and without affecting the head or causing nausea4 ,applied to irritable ulcers in the form of tincture1 it promotes their cure1 and allays pain4 ,cloths dipped in a strong solution1 and applied over painful bruises1 tumours1 or inflamed joints1 allay pain4 ,a small piece of solid opium stuffed into a hollow tooth relieves toothache4 ,a weak solution of opium forms a valuable collyrium in ophthalmia4 ,two drops of the wine of opium dropped into the eye acts as an excellent stimulant in bloodshot eye2 or after long-continued inflammation1 it is useful in strengthening the eye4 ,applied as a liniment1 in combination with ammonia and oil1 or with camphorated spirit1 it relieves muscular pain4 ,when combined with oil of turpentine1 it is useful as a liniment in spasmodic colic4 ,used internally1 it acts as a very powerful stimulant3 then as a sedative1 and finally as an anodyne and narcotic1 allaying pain in the most extraordinary manner1 by acting directly upon the nervous system4 ,in acute rheumatism it is a most excellent medicine when combined with calomel and tartrate of antimony2 but its exhibition requires the judicious care of a medical man4 ,doses of the various preparations4--4 ,confection of opium1 from five grains to half a drachm2 extract of opium1 from one to five grains 7this is a valuable form1 as it does not produce so much after derangement of the nervous system as solid opium72 pills of soap and opium1 from five to ten grains2 compound ipecacuanha powder 7,dover's ,powder71 from ten to fifteen grains2 compound kino powder1 from five to fifteen grains2 wine of opium1 from ten minims to one drachm4 ,caution4--,opium is a powerful poison when taken in too large a quantity 7,see ,,poisons1 pars4 #acdj-acfg71 and thus should be used with extreme caution4 ,it is on this account that we have omitted some of its preparations4 ,the best antidote for opium is camphor4 #gja4 ,antispasmodics4 ,antispasmodics are medicines which possess the power of overcoming the spasms of the muscles1 or allaying any severe pain which is not attended by inflammation4 ,the class includes a great many1 but the most safe and serviceable are ammonia1 assafoetida1 galbanum1 valerian1 bark1 ether1 camphor1 opium1 and chloroform2 with the minerals1 oxide of zinc and calomel4 #gjb4 ,ammonia4 ,ammonia1 or ,sal ,volatile1 is an antispasmodic antacid1 stimulant and diaphoretic4 ,used externally1 combined with oil1 it forms a cheap and useful liniment1 but it should be dissolved in proof spirit before the oil is added4 ,one part of this salt1 and three parts of extract of belladonna1 mixed and spread upon leather1 makes an excellent plaster for relieving rheumatic pains4 ,as a local stimulant it is well known1 as regards its effects in hysterics1 faintness1 and lassitude1 when applied to the nose1 as common smelling salts4 ,it is used internally as an adjunct to infusion of gentian in dyspepsia or indigestion1 and in moderate doses in gout4 ,dose1 from five to fifteen grains4 ,caution4--,overdoses act as a narcotic and irritant poison4 ,,to-,,morrow1 ,,is ,,himself ,a ,,feast ,,for ,,worms4 #gjc4 ,bicarbonate of ,ammonia ,bicarbonate of ,ammonia is used internally the same as sal volatile4 ,dose1 from six to twelve grains4 ,it is frequently combined with ,epsom salts4 #gjd4 ,solution of ,sesoquicarbonate of ,ammonia1 ,solution of ,sesoquicarbonate of ,ammonia1 used the same as sal volatile4 ,dose1 from half a drachm to one drachm1 combined with some milky fluid1 like almond emulsion4 #gje4 ,asafoetida ,asafoetida is an antispasmodic1 expectorant1 excitant1 and anthelmintic4 ,used internally1 it is extremely useful in dyspepsia1 flatulent colic1 hysteria1 and nervous diseases2 and where there are no inflammatory symptoms1 it is an excellent remedy in hooping cough and asthma4 ,used locally as an enema1 it is useful in flatulent colic1 and convulsions that come on through teething4 ,doses of various preparations4--,solid gum1 from five to ten grains as pills2 mixture1 from half an ounce to one ounce2 tincture1 from fifteen minims to one drachm2 ammoniated tincture1 from twenty minims to one drachm4 ,caution4--,never give this drug when inflammation exists4 #gjf4 ,galbanum ,galbanum is stimulant1 antispasmodic1 expectorant1 and deobstruent4 ,used externally1 it assists in dispelling tumours when spread upon indolent leather as a plaster1 and is useful in weakness of the legs from rickets1 being applied as a plaster to the loins4 ,employed internally1 it is useful in chronic or old-standing rheumatism and hysteria4 ,doses of preparations4--,of the gum1 from ten to fifteen grains as pills2 tincture1 from fifteen minims to one drachm4 ,it may be made into an emulsion with mucilage and water4 #gjg4 ,valerian ,valerian is a powerful antispasmodic1 tonic1 and excitant1 acting chiefly on the nervous centres4 ,used internally1 it is employed in hysteria1 nervous languors1 and spasmodic complaints generally4 ,it is useful in low fevers4 ,doses of various preparations4--,powder1 from ten grains to half a drachm1 three or four times a day2 tincture1 from two to four drachms2 ammoniated tincture1 from one to two drachms2 infusion1 from two to three ounces1 or more4 #gjh4 ,peruvian ,bark ,bark1 or1 as it is commonly called1 ,peruvian bark1 is an antispasmodic1 tonic1 astringent1 and stomachic4 ,used externally1 it is an excellent detergent for foul ulcers1 and those that heal slowly4 ,used internally1 it is particularly valuable in intermittent fever or ague1 malignant measles1 dysentery1 diarrhoea1 intermittent rheumatism1 ,st4 ,vitus's dance1 indigestion1 nervous affections1 malignant sore throat1 and erysipelas2 its use being indicated in all cases of debility4 ,doses of its preparations4--,powder1 from five grains to two drachms1 mixed in wine1 water1 milk1 syrup1 or solution of liquorice2 infusion1 from one to three ounces2 decoction1 from one to three ounces2 tincture and compound tincture1 each from one to three drachms4 ,caution4--,if it causes oppression at the stomach1 combine it with an aromatic2 if it causes vomiting1 give it in wine or soda water2 if it purges1 give opium2 and if it constipates give rhubarb4 #gji4 ,sulphuric ,ether ,sulphuric ,ether is given internally as an antispasmodic in difficult breathing and spasmodic asthma2 also in hysteria1 cramp of the stomach1 hiccough1 locked jaw1 and cholera4 ,it is useful in checking sea-sickness4 ,dose1 from twenty minims to one drachm4 ,caution4--,an overdose produces apoplectic symptoms4 ,,to-,,day ,,he',s ,,clad ,,in ,,gaudy1 ,,rich ,,array #gaj4 ,camphor 7#b7 ,camphor is given internally as an antispasmodic in hysteria1 cramp in the stomach1 flatulent colic1 and ,st4 ,vitus's dance4 ,dose1 from two to twenty grains4 #gaa4 ,opium 7#b7 ,opium is employed internally in spasmodic affections1 such as cholera1 spasmodic asthma1 hooping cough1 flatulent colic1 and ,st4 ,vitus's dance4 ,dose1 from one-sixth of a grain to two grains of the solid opium1 according to the disease4 #gab4 ,oxide of ,zinc ,oxide of ,zinc is an antispasmodic1 astringent1 and tonic4 ,used externally1 as an ointment1 it forms an excellent astringent in affections of the eyelids1 arising from relaxation2 or as a powder1 it is an excellent detergent for unhealthy ulcers4 ,used internally1 it has proved efficacious in ,st4 ,vitus's dance1 and some other spasmodic affections4 ,dose1 from one to six grains twice a day4 #gac4 ,calomel ,calomel is an antispasmodic1 alterative deobstruent1 purgative1 and errhine4 ,used internally1 combined with opium1 it acts as an antispasmodic in locked jaw1 cholera1 and many other spasmodic affections4 ,as an alterative and deobstruent1 it has been found useful in leprosy and itch1 when combined with antimonials and guaiacum1 and in enlargement of the liver and glandular affections4 ,it acts beneficially in dropsies1 by producing watery motions4 ,in typhus it is of great benefit when combined with antimonials2 and it may be given as a purgative in almost any disease1 provided there is not any inflammation of the bowels1 irritability of the system1 or great debility4 ,dose1 as a deobstruent and alterative1 from one to five grains1 daily2 as a cathartic1 from five to fifteen grains2 to produce ptyalism1 or salivation1 from one to two grains1 in a pill1 with a quarter of a grain of opium1 night and morning4 ,caution4--,when taking calomel1 exposure to cold or dampness should be guarded against1 as such an imprudence would bring out an eruption of the skin1 attended with fever4 ,when this does occur1 leave off the calomel1 and give bark1 wine1 and purgatives2 take a warm bath twice a day1 and powder the surface of the body with powdered starch4 #gad4 ,tonics4 ,tonics are given to improve the tone of the system1 and restore the natural energies and general strength of the body4 ,they consist of bark1 quassia1 gentian1 camomile1 wormwood1 and angostura bark4 #gae4 ,quassia ,quassia is a simple tonic1 and can be used with safety by any one1 as it does not increase the animal heat1 or quicken the circulation4 ,used internally1 in the form of infusion1 it has been found of great benefit in indigestion and nervous irritability1 and is useful after bilious fevers and diarrhoea4 ,dose1 of the infusion1 from one and a half to two ounces1 three times a day4 #gaf4 ,gentian ,gentian is an excellent tonic and stomachic2 but when given in large doses1 it acts as an aperient4 ,it is used internally in all cases of general debility1 and when combined with bark is used in intermittent fevers4 ,it has also been employed in indigestion1 and it is sometimes used1 combined with sal volatile1 in that disease2 but1 at other times alone1 in the form of infusion4 ,after diarrhoea1 it proves a useful tonic4 ,its infusion is sometimes applied externally to foul ulcers4 ,dose1 of the infusion1 one and a half to two ounces2 of the tincture1 one to four drachms2 of the extract1 from ten to thirty grains4 #gag4 ,camomile4 ,the flowers of the camomile are tonic1 slightly anodyne1 antispasmodic1 and emetic4 ,they are used externally as fomentations1 in colic1 faceache1 and tumours1 and to unhealthy ulcers4 ,they are used internally in the form of infusion1 with carbonate of soda1 ginger1 and other stomachic remedies1 in dyspepsia1 flatulent colic1 debility following dysentery and gout4 ,warm infusion of the flowers acts as an emetic2 and the powdered flowers are sometimes combined with opium or kino1 and given in intermittent fevers4 ,dose1 of the powdered flowers1 from ten grains to one drachm1 twice or thrice a day2 of the infusion1 from one to two ounces1 as a tonic1 three times a day3 and from six ounces to one pint as an emetic2 of the extract1 from five to twenty grains4 ,,to-,,morrow1 ,,shrouded ,,for ,a ,,bed ,,of ,,clay4 #gah4 ,wormwood ,wormwood is a tonic and anthelmintic4 ,it is used externally as a discutient and antiseptic4 ,it is used internally in long-standing cases of dyspepsia1 in the form of infusion1 with or without aromatics4 ,it has also been used in intermittents4 ,dose1 of the infusion1 from one to two ounces1 three times a day2 of the powder1 from one to two scruples4 #gai4 ,angostura ,bark ,angostura ,bark1 or ,cusparia1 is a tonic and stimulant4 ,it expels flatulence1 increases the appetite1 and produces a grateful warmth in the stomach4 ,it is used internally in intermittent fevers1 dyspepsia1 hysteria1 and all cases of debility1 where a stimulating tonic is desirable1 particularly after bilious diarrhoea4 ,dose1 of the powder1 from ten to fifteen grains1 combined with cinnamon powder1 magnesia1 or rhubarb2 of the extract1 from three to ten grains2 of the infusion1 from one to two ounces4 ,caution4--,this drug should never be given in inflammatory diseases or hectic fever4 #gbj4 ,astringents4 ,astringents are medicines given for the purpose of diminishing excessive discharges1 and to act indirectly as tonics4 ,this class includes catechu1 kino1 oak bark1 log wood1 rose leaves1 chalk1 and white vitriol4 #gba4 ,catechu ,catechu is a most valuable astringent4 ,it is used externally1 when powdered1 to promote the contraction of flabby ulcers4 ,as a local astringent it is useful in relaxed uvula1 a small piece being dissolved in the mouth2 small1 spotty ulcerations of the mouth and throat1 and bleeding gums1 and for these two affections it is used in the form of infusion to wash the parts4 ,it is given internally in diarrhoea1 dysentery1 and hemorrhage from the bowels4 ,dose1 of the infusion1 from one to three ounces2 of the tincture1 from one to four drachms2 of the powder1 from ten to thirty grains4 ,caution4--,it must not be given with soda or any alkali2 nor metallic salts1 albumen1 or gelatine1 as its property is destroyed by this combination4 #gbb4 ,kino ,kino is a powerful astringent4 ,it is used externally to ulcers1 to give tone to them when flabby1 and discharging foul and thin matter4 ,it is used internally in the same diseases as catechu4 ,dose1 of the powder1 from ten to fifteen grains2 of the tincture1 from one to two drachms2 of the compound powder1 from ten to twenty grains2 of the infusion1 from a half to one and a half ounce4 ,caution4--,kino is used in combination with calomel1 when salivation is intended1 to prevent1 by its astringency1 the action of the calomel on the bowels1 and thereby insure its affecting the constitution4-- 7,see ,,catechu para4 #gba74 #gbc4 ,oak ,bark ,oak ,bark is an astringent and tonic4 ,it is used externally in the form of decoction1 to restrain bleeding from lacerated surfaces4 ,as a local astringent1 it is used in the form of decoction1 as a gargle in sore throat and relaxed uvula4 ,it is used internally in the same diseases as catechu1 and when combined with aromatics and bitters1 in intermittent fevers4 ,dose of the powder1 from fifteen to thirty grains2 of the decoction1 from two to eight drachms4 #gbd4 ,logwood ,logwood is not a very satisfactory astringent4 ,it is used internally in diarrhoea1 the last stage of dysentery1 and a lax state of the intestines4 ,dose1 of the extract1 from ten grains to one drachm2 of the decoction from one to three ounces1 three or four times a day4 #gbe4 ,rose ,leaves ,rose ,leaves are stringent and tonic4 ,they are used internally in spitting of blood1 hemorrhage from the stomach1 intestines1 c41 as a gargle for sore throat1 and for the night sweats of consumption4 ,the infusion is frequently used as a tonic with diluted sulphuric acid 7oil of vitriol71 after low fevers1 or in combination with ,epsom salts and sulphuric acid in certain states of the bowels4 ,dose of infusion1 from two to four ounces4 ,,to-,,day1 ,,enjoys ,,his ,,halls1 ,,built ,,to ,,his ,,mind4 #gbf4 ,chalk ,chalk1 when prepared by washing1 becomes an astringent as well as antacid4 ,it is used internally in diarrhoea1 in the form of mixture1 and externally as an application to burns1 scalds1 and excoriations4 ,dose of the mixture1 from one to two ounces4 #gbg4 ,white ,vitriol ,white ,vitriol1 or ,sulphate of ,zinc1 is an astringent1 tonic1 and emetic4 ,it is used externally as a collyrium for ophthalmia 7,see ,,domestic ,,pharmacopeia1 par4 #dge et seq471 and as a detergent for scrofulous ulcers1 in the proportion of three grains of the salt to one ounce of water4 ,it is used internally in indigestion1 and many other diseases2 but it should not be given unless ordered by a medical man1 as it is a poison4 #gbh4 ,local ,stimulants4 ,local stimulants comprise emetics1 cathartics1 diuretics1 diaphoretics1 expectorants1 sialogogues1 errhines1 and epispastics4 #gbi4 ,emetics4 ,emetics are medicines given for the purpose of causing vomiting1 as in cases of poisoning4 ,they consist of ipecacuanha1 camomile1 antimony1 copper1 zinc1 and several others4 #gcj4 ,ipecacuanha ,ipecacuanha is an emetic1 diaphoretic1 and expectorant4 ,it is used internally to excite vomiting1 in doses of from ten to twenty grains of the powder1 or one to one and a half ounce of the infusion1 every half hour until vomiting takes place4 ,to make it act well and easily1 the patient should drink half pints of warm water after each dose of the infusion4 ,as a diaphoretic1 it should be given in doses of three grains1 mixed with some soft substance1 such as crumbs of bread1 and repeated every four hours4 ,dose of the wine1 from twenty minims to one drachm as a diaphoretic1 and from one drachm to one and a half ounces as an emetic4 ,caution4--,do not give more than the doses named above1 because1 although a safe emetic1 yet it is an acrid narcotic poison4 #gca4 ,mustard ,mustard is too well known to require describing4 ,it is an emetic1 diuretic1 stimulant1 and rubefacient4 ,it is used externally as a poultice4 ,mustard poultices are made of the powder1 bread crumbs1 and water2 or of one part of mustard to two of flour2 or1 especially for children1 of linseed meal1 mixed with a little of the powder1 or having some of the powder slightly sprinkled on the surface4 ,sometimes a little vinegar is added under the idea that it increases the strength of the poultice1 but this is not necessary4 ,in all cases where a stimulant is required1 such as sore throats1 rheumatic pains in the joints1 cholera1 cramps in the extremities1 diarrhoea1 and many other diseases4 ,when applied it should not he left on too long1 as it is apt to cause ulceration of the part4 ,from ten to thirty minutes is quite long enough4 ,when used internally as an emetic1 a large teaspoonful mixed with a tumbler of warm water generally operates quickly and safely1 frequently when other emetics have failed4 ,in dropsy it is sometimes given in the form of whey1 which is made by boiling half an ounce of the bruised seeds in a pint of milk1 and straining off the curd4 ,from three to four ounces of this is to be taken for a dose three times a day4 #gcb4 ,cathartics4 ,cathartics are divided into laxatives and purgatives4 ,manna1 tamarinds1 castor oil1 sulphur1 and magnesia are laxatives2 senna1 rhubarb1 jalap1 colocynth1 buckthorn1 aloes1 cream of tartar1 scammony1 calomel1 ,epsom salts1 ,glauber's salts1 sulphate of potash1 and ,venice turpentine are purgatives4 #gcc4 ,manna ,manna is a very gentle laxative1 and therefore used for children and delicate persons4 ,dose for children1 from one to two drachms2 and for adults1 from one to two ounces1 combined with rhubarb and cinnamon water4 #gcd4 ,tamarinds ,tamarinds are generally laxative and refrigerant4 ,as it is agreeable1 this medicine will generally be eaten by children when they will not take other medicines4 ,dose1 from half to one ounce4 ,as a refrigerant beverage in fevers it is extremely grateful4 ,,to-,,morrow1 ,,in ,a ,,coffin ,,is ,,confined4 #gce4 ,castor ,oil ,castor ,oil is a most valuable medicine1 as it generally operates quickly and mildly4 ,it is used externally1 combined with citron ointment1 as a topical application in common leprosy4 ,it is used internally as an ordinary purgative for infants1 as a laxative for adults1 and in diarrhoea and dysentery4 ,in colic it is very useful and safe2 and also after delivery4 ,dose for infants1 from forty drops to two drachms2 for adults1 from half an ounce to one and a half ounces4 #gcf4 ,sulphur4 ,sublimed sulphur is laxative and diaphoretic4 ,it is used externally in skin diseases1 especially itch1 both in the form of ointment and as a vapour bath4 ,it is used internally in hemorrhoids1 combined with magnesia1 as a laxative for children1 and as a diaphoretic in rheumatism4 ,dose1 from one scruple to two drachms1 mixed in milk or with treacle4 ,when combined with an equal proportion of cream of tartar1 it acts as a purgative4 #gcg4 ,magnesia4 ,calcined magnesia possesses the same properties as the carbonate4 ,dose1 from ten to thirty grains1 in milk or water4 ,carbonate of magnesia is an antacid and laxative1 and is very useful for children when teething1 and for heartburn in adults4 ,dose1 from a half to two drachms1 in water or milk4 ,fluid ,magnesia is a useful preparation by whose use is avoided the grittiness that is inseparable from magnesia when taken in the form of powder4 #gch4 ,senna ,senna is a purgative1 but is apt to gripe when given alone2 therefore it is combined with some aromatic1 such as cloves or ginger1 and the infusion should be made with cold instead of hot water4 ,it usually acts in about four hours1 but its action should be assisted by drinking warm fluids4 ,dose1 of the confection1 commonly called lenitive electuary1 from one to three or four drachma at bedtime2 of the infusion1 from one to two ounces2 of the tincture1 irom one to two drachms2 of the syrup 7used for children71 from one drachm to one ounce4 ,caution4--,do not give senna1 in any form except confection1 in hemorrhoids1 and never in irritability of the intestines4 #gci4 ,rhubarb ,rhubarb is a purgative1 astringent and stomachic4 ,it is used externally in the form of powder to ulcers1 to promote a healthy action4 ,it is given internally in diarrhoea1 dyspepsia1 and a debilitated state of the bowels4 ,combined with a mild preparation of calomel1 it forms an excellent purgative for children4 ,dose1 of the infusion1 from one to two ounces2 of the powder1 from one scruple to half a drachm as a purgative1 and from six to ten grains as a stomachic2 of the tincture and compound tincture1 from one to four drachms2 of the compound pill1 from ten to twenty grains4 #gdj4 ,jalap ,jalap is a powerful cathartic and hydrogogue1 and is therefore apt to gripe4 ,dose1 of the powder1 from ten to thirty grains1 combined with a drop or two of aromatic oil2 of the compound powder1 from fifteen to forty grains2 of the tincture1 from one to three drachms2 of the extract1 from ten to twenty grains4 ,the watery extract is better than the alcoholic4 #gda4 ,colocynth ,colocynth is a powerful drastic cathartic1 and should never be given alone1 unless ordered by a medical man1 as its action is too violent for some constitutions4 ,dose1 of the extract1 from five to fifteen grains2 of the compound extract1 from five to fifteen grains2 of the compound colocynth pill1 the best of all its preparations1 from ten to twenty grains4 #gdb4 ,buckthorn ,buckthorn is a brisk purgative for children in the form of syrup4 ,dose of the syrup1 from one to six drachms4 #gdc4 ,aloes ,aloes is a purgative and cathartic in large1 and tonic in smaller doses4 ,dose1 of powder1 from two to ten grains1 combined with soap1 bitter extracts1 or other purgative medicines1 and given in the form of pills2 of the compound pill1 from five to twenty grains2 of the pill of aloes and myrrh from five to twenty grains2 of the tincture1 from four drachms to one ounce2 of the compound tincture1 from one to four drachms2 of the extract1 from six to ten grains2 of the compound decoction1 from four drachms to two ounces4 ,,to-,,day1 ,,he ,,floats ,,on ,,honour',s ,,lofty ,,wave4 #gdd4 ,cream of ,tartar ,cream of ,tartar is a purgative and refrigerant4 ,it is used internally in dropsy1 especially of the belly1 in doses of from one scruple to one drachm4 ,as a refrigerant drink it is dissolved in hot water1 and sweetened with sugar1 and is used in febrile diseases1 care being taken not to allow it to rest too much upon the bowels4 ,dose1 as a purgative1 from two to four drachms1 as a hydrogogue1 from four to six drachms1 mixed with honey or treacle4 ,caution4--,its use should be followed by tonics1 especially gentian and angostura4 #gde4 ,scammony ,scammony is a drastic purgative1 generally acting quickly and powerfully2 sometimes producing nausea1 and even vomiting1 and being very apt to gripe4 ,it is used internally1 to produce watery evacuations in dropsy1 to remove intestinal worms1 and correct the slimy motions of children4 ,dose1 of the powder1 from five to sixteen grains1 given in liquorice water1 treacle1 or honey2 of the confection1 from twenty to thirty grains4 ,caution4--,do not give it in an irritable or inflamed state of the bowels4 #gdf4 ,epsom ,salts ,epsom ,salts is a purgative and diuretic4 ,this medicine generally operates quickly1 and therefore is extremely useful in acute diseases4 ,it is found to be beneficial in dyspepsia when combined with infusion of gentian and a little ginger4 ,it forms an excellent enema with olive oil4 ,dose1 from a half to two ounces1 dissolved in warm tea or water4 ,infusion of roses partially covers its taste and assists its action4 ,note1 that with regard to ,epsom salts1 the larger in reason is the amount of water in which they are taken1 the smaller the dose of salts required3 thus1 half an ounce properly dissolved may be made a strong dose4 ,the action and efficacy of ,epsom salts may be greatly increased by adding one grain of tartar emetic to a dose of salts4 #gdg4 ,glauber's ,salt ,glauber's ,salt is a very good purgative4 ,dose1 from a half to two ounces1 dissolved in warm water4 #gdh4 ,sulphate of ,potash ,sulphate of ,potash is a cathartic and deobstruent4 ,it is used internally1 combined with aloes or rhubarb1 in obstructions of the bowels1 and is an excellent saline purgative in dyspepsia and jaundice4 ,dose1 from ten grains to one drachm4 #gdi4 ,venice ,turpentine ,venice ,turpentine is cathartic1 diuretic1 stimulant1 and anthelmintic4 ,it is used externally as a rubefacient1 and is given internally in flatulent colic1 in tapeworm1 rheumatism1 and other diseases4 ,dose1 as a diuretic1 from ten grains to one drachm2 as a cathartic1 from ten to twelve drachms2 as an anthelmintic1 from one to two ounces every eight hours1 till the worm be ejected4 #gej4 ,diuretics4 ,diuretics are medicines which promote an increased secretion of urine4 ,they consist of nitre1 acetate of potassa1 squills1 juniper1 oil of turpentine1 and others1 vegetable and mineral4 #gea4 ,nitre ,nitre is a diuretic and refrigerant4 ,it is used externally as a detergent when dissolved in water1 and as a lotion to inflamed and painful rheumatic joints4 ,it is given internally in doses of from ten grains to half a drachm1 or even one drachm2 in spitting blood it is given in one drachm doses with great benefit4 ,it is beneficial in sore throat1 a few grains being allowed to dissolve in the mouth4 #geb4 ,acetate of ,potassa ,acetate of ,potassa is diuretic and cathartic4 ,it is given internally as a diuretic1 in combination with infusion of quassia2 in dropsy1 in doses of from one scruple to one drachm1 every three or four hours4 ,dose1 as a cathartic1 from two to three drachms4 #gec4 ,squills ,squills is diuretic and expectorant when given in small doses2 and emetic and purgative when given in large doses4 ,it is used internally in dropsy1 in combination with calomel and opium2 in asthma1 with ammoniacum2 in catarrh1 in the form of oxymel4 ,dose1 of the dried bulb powdered1 from one to two grains every six hours2 of the compound pill1 from ten to fifteen grains2 of the tincture1 from ten minims to half a drachm2 of the oxymel1 from a half to two drachms2 of the vinegar1 from twenty minims to two drachms4 ,,to-,,morrow1 ,,leaves ,,his ,,title ,,for ,a ,,grave4 #ged4 ,juniper ,juniper is diuretic and stomachic4 ,it is given internally in dropsy4 ,dose1 of the infusion1 from two to three ounces every four hours1 of the oil1 from one to five minims4 #gee4 ,oil of ,turpentine ,oil of ,turpentine is a diuretic1 anthelmintic1 and rubefacient4 ,it is used externally in flatulent colic1 sprinkled over flannels dipped in hot water and wrung out dry4 ,it is used internally in the same diseases as ,venice turpentine4 ,dose1 from five minims to two drachms4 #gef4 ,diaphoretics4 ,diaphoretics are medicines given to increase the secretion from the skin by sweating4 ,they comprise acetate of ammonia1 calomel1 antimony1 opium1 camphor1 sarsaparilla4 #geg4 ,solution of ,acetate of ,ammonia ,solution of ,acetate of ,ammonia is a most useful diaphoretic4 ,it is used externally as a discutient1 as a lotion to inflamed milk-breasts1 as an eye-wash1 and a lotion in scald head4 ,it is given internally to promote perspiration in febrile diseases1 which it does most effectually1 especially when combined with camphor mixture4 ,this is the article so frequently met with in prescriptions1 and called spirits of mindercrus4 ,dose1 from a half to one and a half ounces every three or four hours4 #geh4 ,antimony4--,tartar emetic ,tartar emetic is diaphoretic1 emetic1 expectorant1 alterative1 and rubefacient4 ,it is used externally as an irritant in white swellings and deep-seated inflammations1 in the form of an ointment4 ,it is given internally in pleurisy1 bilious fevers1 and many other diseases1 but its exhibition requires the skill of a medical man1 to watch its effects4 ,dose1 from one-sixth of a grain to four grains4 ,caution4--,it is a poison1 and therefore requires great care in its administration4 #gei4 ,antimonial ,powder ,antimonial ,powder is a diaphoretic1 emetic1 and alterative4 ,it is given internally1 in febrile diseases1 to produce determination to the skin1 and is useful in rheumatism1 when combined with opium or calomel4 ,dose1 from three to ten grains every four hours1 taking plenty of warm fluids between each dose4 #gfj4 ,sarsiparilla ,sarsiparilla is diaphoretic1 alterative1 diuretic1 and tonic4 ,it is given internally in cutaneous diseases1 old-standing rheumatism1 scrofula1 and debility4 ,dose1 of the decoction1 from four to eight ounces2 of the compound decoction1 from four to eight ounces2 of the extract1 from five grains to one drachm4 #gfa4 ,expectorants4 ,expectorants are medicines given to promote the secretion from the windpipe1 c4 ,they consist of antimony1 ipecacuanha1 squills1 ammoniacum1 and tolu4 #gfb4 ,ammoniacum ,ammoniacum is an expectorant1 antispasmodic1 diuretic1 and deobstruent4 ,it is used externally as a discutient1 and is given internally1 with great benefit in asthma1 hysteria1 and chronic catarrh4 ,dose1 from ten to twenty grains4 #gfc4 ,tolu ,tolu is an excellent expectorant1 when there are no inflammatory symptoms4 ,it is given internally in asthma and chronic catarrh4 ,dose1 of the balsam1 from five to thirty grains1 combined with mucilage and suspended in water2 of the tincture1 from a half to one drachm2 of the syrup1 from a half to four drachms4 #gfd4 ,sialogogues4 ,these are given to increase the flow of saliva or spittle4 ,they consist of ginger and calomel1 pellitory of ,spain1 tobacco1 the acids1 and some others4 #gfe4 ,ginger ,ginger ia a sialogogue1 carminative1 and stimulant4 ,it is used internally in flatulent colic1 dyspepsia1 and to prevent the griping of medicines4 ,when chewed1 it acts as a sialogogue1 and is therefore useful in relaxed uvula4 ,dose1 from ten to twenty grains of the powder2 of the tincture1 from ten minims to one drachm4 ,,to-,,day1 ,,his ,,beauteous ,,visage ,,we ,,extol4 #gff4 ,epispastics and ,rubefacients4 ,these are remedies which are applied to blister and cause redness of the surface4 ,they consist of cantharides1 ammonia1 ,burgundy pitch1 and mustard4 #gfg4 ,cantharides1 or ,spanish flies ,cantharides1 or ,spanish flies1 when used internally1 are diuretic and stimulant2 and epispastic and rubefacient when applied externally4 ,mode of application4--,a portion of the blistering plaster is spread with the thumb upon brown paper1 linen1 or leather1 to the size required2 its surface then slightly moistened with olive oil and sprinkled with camphor1 and the plaster applied by a light bandage3 or it is spread on adhesive plaster1 and attached to the skin by the adhesive margin of the plaster4 ,caution4--,if a blister is to be applied to the head1 shave it at least ten hours before it is put on2 it is better to place a thin piece of gauze1 wetted with vinegar1 between the skin and the blister4 ,if a distressing feeling be experienced about the bladder1 give warm and copious draughts of linseed tea1 milk1 or decoction of quince seeds1 and apply warm fomentations of milk and water to the blistered surface4 ,the period required for a blister to remain on varies from eight to ten hours for adults1 and from twenty minutes to two hours for children3 as soon as it is removed1 if the blister is not raised1 apply a spongio-piline poultice1 and it will then rise properly4 ,when it is required to act as a rubefacient1 the blister should remain on from one to three hours for adults1 and from fifteen to forty minutes for children4 ,to dress a blister4--,cut the bag of cuticle containing the scrum at the lowest part1 by snipping it with the scissors1 so as to form an opening like this--,v2 and then apply a piece of calico1 spread with spermaceti or some other dressing4 ,such is the ordinary method2 but a much better and more expeditious plan1 and one that prevents all pain and inconvenience in the healing1 is1 after cutting the blister as directed above1 to immediately cover it with a warm bread and water poultice for about an hour and a half1 and on the removal of the poultice to dust the raw surface with violet powder2 apply a handkerchief to retain the powder1 and lastly dust the part every two hours4 ,it will be healed in twelve hours4 ,caution4--,never attempt to take cantharides internally1 except under the advice of a medical man1 as it is a poison1 and requires extreme caution in its use4 #gfh4 ,burgundy ,pitch ,burgundy ,pitch is warmed and spread upon linen or leather1 and applied over the chest in cases of catarrh1 difficult breathing1 and hooping cough2 over the loins in debility or lumbago2 and over any part that it is desirable to excite a mild degree of inflammation in4 #gfi4 ,chemical ,remedies4 ,these comprise refrigerants1 antacids1 antalkalies1 and escharotics4 #ggj4 ,refrigerants4 ,these are medicines given for the purpose of suppressing an unnatural heat of the body4 ,they are ,seville oranges1 lemons1 tamarinds1 nitre1 and cream of tartar4 #gga4 ,seville ,oranges ,seville ,oranges and sweet oranges are formed into a refrigerant beverage1 which is extremely grateful in febrile diseases4 ,the rind is an agreeable mild tonic1 carminative1 and stomachic4 ,dose1 of the tincture1 from one to four drachms2 of the infusion1 from one to two ounces4 ,,to-,,morrow1 ,,loathsome ,,in ,,the ,,sight ,,of ,,all4 #ggb4 ,lemons ,lemons are used to form a refrigerant beverage1 which is given to quench thirst in febrile and inflammatory diseases1 ,lemon juice given with carbonate of potash 7half an ounce of the juice to twenty grains of the salt71 and taken while effervescing1 allays vomiting2 a tablespoonful1 taken occasionally1 allays hysterical palpitations of the heart1 it is useful in scurvy caused by eating too much salt food1 but requires to be taken with sugar4 ,the rind forms a nice mild tonic and stomachic in certain forms of dyspepsia4 ,dose of the infusion 7made the same as orange peel71 from one to two ounces4 #ggc4 ,antacids4 ,these are given to correct acidity in the system4 ,they are soda1 ammonia1 chalk1 and magnesia4 #ggd4 ,soda1 ,carbonate of1 and ,sesquicarbonate of ,soda ,soda1 ,carbonate of1 and ,sesquicarbonate of ,soda1 are antacids and deobstruents4 ,they are used internally in acidity of the stomach and dyspepsia4 ,dose of both preparations1 from #aj grains to half a drachm4 #gge4 ,antalkalies4 ,these are given to neutralize an alkaline state of the system4 ,they are citric acid1 lemon juice1 and tartaric acid4 #ggf4 ,citric ,acid ,citric ,acid is used to check profuse sweating1 and as a substitute for lemon juice when it cannot be procured4 ,dose1 from ten to thirty grains4 #ggg4 ,tartaric ,acid ,tartaric ,acid1 when largely diluted1 forms an excellent refrigerant beverage and antalkali4 ,it enters into the composition of extemporaneous soda and ,seidlitz waters4 ,dose1 from ten to thirty grains4 #ggh4 ,escharotics4 ,these are remedies used to destroy the vitality of a part4 ,they comprise lunar caustic1 bluestone1 and solution of chloride of zinc4 #ggi4 ,bluestone1 or ,sulphate of ,copper ,bluestone1 or ,sulphate of ,copper1 is used in a solution of from four to fifteen grains to the ounce of water1 and applied to foul and indolent ulcers1 by means of rag dipped in it4 ,it is rubbed in substance on fungous growths1 warts1 c41 to destroy them4 ,caution4--,it is a poison4 #ghj4 ,lunar ,caustic2 or ,nitrate of ,silver ,lunar ,caustic2 or ,nitrate of ,silver1 is an excellent remedy in erysipelas when applied in solution 7one drachm of the salt to one ounce of water71 which should be brushed all over the inflamed part1 and for an inch beyond it4 ,this blackens the skin1 but it soon peels off4 ,to destroy warts1 proud flesh1 and unhealthy edges of ulcers1 c41 it is invaluable2 and as an application to bed sores1 pencilled over with a solution of the same strength1 and in the same manner as for erysipelas4 ,caution4--,it is a poison4 #gha4 ,solution of ,chloride of ,zinc1 ,solution of ,chloride of ,zinc1 more commonly known as ,sir ,william ,burnett's ,disinfecting ,fluid1 is a valuable escharotic in destroying the parts of poisoned wounds1 such as the bite of a mad dog4 ,it is also very useful in restoring the hair after the scalp has been attacked with ringworm2 but its use requires extreme caution1 as it is a powerful escharotic4 ,in itch1 diluted 7one part to thirty-two7 with water1 it appears to answer very well4 ,caution4--,it is a most powerful poison4 #ghb4 ,mechanical ,remedies4 ,these comprise anthelmintics1 demulcents1 diluents1 and emollients4 #ghc4 ,anthelmintics4 ,these are medicines given for the purpose of expelling or destroying worms4 ,they are cowhage1 scammony1 male fern root1 calomel1 gamboge1 tin1 and turpentine4 #ghd4 ,cowhage ,cowhage is used to expel the round worm1 which it does by wounding it with the fine prickles4 ,dose of the confection1 for a child three or four years old1 a teaspoonful early1 for three mornings1 followed by a dose of castor oil4 7,see par #dia47 ,the mechanical anthelmintics are strictly confined to those agents which kill the worm in the body by piercing its cuticle with the sharp darts or spiculae of the cowhage hairs1 or the fine metallic points of powdered tin 7pulvis stanni74 ,when these drops are employed1 they should be given in honey or treacle for ten or fifteen days1 and an aperient powder every fourth morning1 to expel the killed worms4 ,,to-,,day1 ,,he ,,has ,,delusive ,,dreams ,,of ,,heaven4 #ghe4 ,male ,fern ,root ,male ,fern ,root is a powerful anthelmintic1 and an astringent4 ,it is used to kill tapeworm4 ,dose1 three drachms of the powdered root mixed in a teacupful of water1 to be taken in the morning while in bed1 and followed by a brisk purgative two hours afterwards2 or from a tablespoonful to a wineglassful1 according to age1 to be taken early in the morning4 7,see par #efi74 #ghf4 ,gamboge ,gamboge is a powerful drastic and anthelmintic4 ,it is used internally in dropsy1 and for the expulsion of tapeworm2 but its use requires caution1 as it is an irritant poison4 ,dose1 from two to six grains1 in the form of pills1 combined with colocynth1 soap1 rhubarb1 or bread-crumbs4 #ghg4 ,demulcents4 ,these are used to diminish irritation1 and soften parts by protecting them with a viscid matter4 ,they are tragacanth1 linseed1 marsh-mallow1 mallow1 liquorice1 arrowroot1 isinglass1 suet1 wax1 and almonds4 #ghh4 ,tragacanth ,tragacanth is used to allay tickling cough1 and lubricate abraded parts4 ,it is usually given in the form of mucilage4 ,dose1 from ten grains to one drachm1 or more4 #ghi4 ,linseed ,linseed is emollient and demulcent4 ,it is used externally1 in the form of powder or meal1 as a poultice2 and the oil1 combined with lime water1 is applied to burns and scalds4 ,it is used internally as an infusion in diarrhoea1 dysentery1 and irritation of the intestines after certain poisons1 and in catarrh4 ,the best form of linseed meal is that which is obtained from seed from which the oil has not been extracted4 ,dose1 of the infusion1 as much as the patient pleases4 #gij4 ,marsh-,mallow ,marsh-,mallow is used internally in the same diseases as linseed4 ,the leaves are used externally as a fomentation1 and the boiled roots are bruised and applied as an emollient poultice4 ,dose1 the same as for linseed4 #gia4 ,mallow ,mallow is used externally as a fomentation and poultice in inflammation1 and the infusion is used internally in dysentery1 diseases of the kidneys1 and the same diseases as marsh-mallow and linseed4 ,it is also used as an enema4 ,dose1 same as for linseed and marsh-mallow4 #gib4 ,liquorice ,liquorice is an agreeable demulcent1 and is given in the form of decoction in catarrh1 and some forms of dyspepsia1 and the extract is used in catarrh4 ,dose1 of the extract1 from ten grains to one drachm2 of the decoction1 from two to four ounces4 #gic4 ,arrowroot etc4 ,arrowroot1 islinglass1 almonds1 suet1 and wax1 are too well known to require descriptions4 7,see par #dhg1 for ,almond ,confection for preparations47 #gid4 ,diluents4 ,these are chiefly watery compounds1 such as weak tea1 water1 thin broth1 gruel1 weak infusions of balm1 hore-hound1 pennyroyal1 ground ivy1 mint1 and sage4 #gie4 ,emollients4 ,these consist of unctuous remedies1 such as cerates and ointments1 and any materials that combine heat with moisture1--poultices of bread1 bran1 linseed meal1 carrots1 and turnips4 7,see par #hji47 #gif4 ,domestic ,surgery4 ,this will comprise such hints and advice as will enable any one to act on an emergency1 or in ordinary trivial accidents requiring simple treatment3 and also to distinguish between serious and simple accidents1 and the best means to adopt in all cases that are likely to fall under a person's notice4 ,these hints will be of the utmost value to heads of families1 to emigrants1 and to persons who are frequently called upon to attend the sick4 ,we strongly recommend the ,parent1 ,emigrant1 and ,nurse1 to read over these directions occasionally1--to regard it as a duty to do so at least three or four times a year1 so as to be prepared for emergencies whenever they may arise4 ,when accidents occur1 people are too excited to acquire immediately a knowledge of what they should do2 and many lives have been lost for want of this knowledge4 ,study1 therefore1 at moderate intervals1 the ,domestic ,surgery1 ,treatment of ,poisons1 ,rules for the ,prevention of ,accidents1 ,how to ,escape from ,fires1 the ,domestic ,pharmacopoeia1 c41 which will he found in various pages of ,enquire ,within4 ,and let it be impressed upon your mind that ,,the ,,index will enable you to refer to anything you may require ,,in ,a ,,moment4 ,don't trouble to hunt through the pages2 but when you wish to ,,enquire ,,within1 remember that the ,,index is the knocker1 by which the door of knowledge may be opened4 ,,to-,,morrow1 ,,cries ,,too ,,late ,,to ,,be ,,forgiven4 #gig4 ,dressings4 ,these are substances usually applied to parts for the purpose of soothing1 promoting their reunion when divided1 protecting them from external injuries1 absorbing discharges1 protecting the surrounding parts1 insuring cleanliness1 and as a means of applying various medicines4 #gih4 ,certain ,instruments ,certain ,instruments are required for the application of dressings in domestic surgery1 viz4--scissors1 a pair of tweezers or simple forceps1 a knife1 needles and thread1 a razor1 a lancet1 a piece of lunar caustic in a quill1 and a sponge4 #gii4 ,materials for dressings4 ,these consist of lint1 scraped linen1 carded cotton1 tow1 ointment spread on calico1 adhesive plaster1 compresses1 pads1 bandages1 poultices1 old rags of linen or calico1 and water4 #hjj4 ,rules4 ,the following rules should be attended to in applying dressings3 i4 ,always prepare the new dressing before removing the old one4 ii4 ,always have hot and cold water at hand1 and a vessel to place the foul dressings in4 iii4 ,have one or more persons at hand ready to assist1 and1 to prevent confusion1 tell each person what they are to do before you commence2 thus1 one is to wash out and hand the sponges1 another to heat the adhesive plaster1 or hand the bandages and dressings1 and1 if requisite1 a third to support the limb1 c4 iv4 ,always stand on the outside of a limb to dress it4 v4 ,place the patient in as easy a position as possible1 so as not to fatigue him4 vi4 ,arrange the bed after changing the dressings2 but in some cases you will have to do so before the patient is placed on it4 vii4 ,never be in a hurry when applying dressings1 do it quietly4 viii4 ,when a patient requires moving from one bed to another1 the best way is for one person to stand on each side of the patient1 and each to place an arm behind his back1 while he passes his arms over their necks1 then let their other arms be passed under his thighs1 and by holding each other's hands1 the patient can be raised with ease1 and removed to another bed4 ,if the leg is injured1 a third person should steady it2 and if the arm1 the same precaution should be adopted4 ,sometimes a stout sheet is passed under the patient1 and by several people holding the sides1 thy patient is lifted without any fatigue or much disturbance4 #hja4 ,lint1 how made4 ,lint1 how made4 ,this may be quickly made by nailing a piece of old linen on a board1 and scraping its surface with a knife4 ,it is used either alone or spread with ointment4 ,scraped lint is the fine filaments from ordinary lint1 and is used to stimulate ulcers and absorb discharges2 it is what the ,french call charpie4 #hjb4 ,uses of ,scraped ,lint4 ,this is made into various shapes for particular purposes4 ,when it is screwed up into a conical or wedge-like shape1 it is called a tent1 and is used to dilate fistulous openings1 so as to allow the matter to escape freely2 and to plug wounds1 so as to promote the formation of a clot of blood1 and thus arrest bleeding4 ,when rolled into little balls1 called boulettes1 it is used for absorbing matter in cavities1 or blood in wounds4 ,another useful form is made by rolling a mass of scraped lint into a long roll1 and then tying it in the middle with a piece of thread2 the middle is then doubled and pushed into a deep-seated wound1 so as to press upon the bleeding vessel1 while the ends remain loose and assist in forming a clot2 or it is used in deep-seated ulcers to absorb the matter and keep the edges apart4 ,this form is called the bourdonnet4 ,another form is called the pelote1 which is merely a ball of scraped lint tied up in a piece of linen rag1 commonly called a dabber4 ,this is used in the treatment of protrusion of the navel in children4 #hjc4 ,carded ,cotton ,carded ,cotton is used as a dressing for superficial burns1 and care should be taken to free it from specks1 as flies are apt to lay their eggs there1 and generate maggots4 #hjd4 ,tow ,tow is chiefly employed as a padding for splints1 as a compress1 and also as an outer dressing where there is much discharge from a surface4 #hje4 ,ointments ,ointments are spread on calicoes1 lint1 or even thin layers of tow1 by means of a knife2 they should not be spread too thick4 ,sometimes ointment is applied to discharging surfaces on a piece of linen1 folded over on itself several times1 and then cut at the corners with scissors1 in order to make small holes in it4 ,the matter discharged passes out freely through these holes1 and is received in a layer of tow spread over the linen4 #hjf4 ,adhesive ,plaster ,adhesive ,plaster is cut into strips1 ranging in width1 according to the nature of the wound1 c41 but the usual width is about three-quarters of an inch4 ,isinglass plaster is not so irritating as diachylon1 and is more easily removed4 #hjg4 ,compresses ,compresses are made of pieces of linen1 calico1 lint1 or tow1 doubled or cut into various shapes1 according to the purposes for which they are required4 ,they are used to confine dressings in their places1 and to apply an equal pressure on parts4 ,they should be free from darns1 hems1 and knots4 ,ordinary compresses are square1 oblong1 and triangular4 ,compresses are also graduated by placing square pieces of folded cloth on one another1 so arranged that they decrease in size each time4 ,they are used for keeping up pressure upon certain parts4 #hjh4 ,pads ,pads are made by sewing tow inside pieces of linen1 or folding linen and sewing the pieces together4 ,they are used to keep off pressure from parts such as that caused by splints in fractures4 #hji4 ,poultices ,poultices are usually made of linseed meal1 oatmeal1 or bread1 either combined with water or other fluids2 sometimes they are made of carrots1 charcoal1 potatoes1 yeast1 and linseed meal1 mustard1 c41 but the best and most economical kind of poultice is a fabric made of sponge and wool felted together1 and backed by ,indian rubber1 called spongio piline4 ,the method of using this poultice is as follows3--,a piece of the material of the required form and size is cut off1 and the edges are pared or bevelled off with a pair of scissors1 so that the caoutchouc may come in contact with the surrounding skin1 in order to prevent evaporation of the fluid used2 for1 as it only forms the vehicle1 the various poultices generally used can be employed with much less expenditure of time and money1 and increased cleanliness4 ,for example1--a vinegar poultice is made by moistening the fabric with distilled vinegar2 an alum poultice1 by using a strong solution of alum2 a charcoal poultice1 by sprinkling powdered charcoal on the moistened surface of the material2 a yeast poultice1 by using warmed yeast1 and moistening the fabric with hot water1 which is to be well squeezed out previous to the absorption of the yeast2 a beer poultice1 by employing warm porter-dregs or strong beer as the fluid2 and a carrot poultice1 by using the expressed and evaporated liquor of boiled carrots4 ,spongio-piline costs about one farthing a square inch1 and may be obtained of the chemist4 ,as a fomentation it is most invaluable1 and by moistening the material with compound camphor liniment or hartshorn1 it acts the same as a mustard poultice4 ,,to-,,morrow1 ,,dies ,,in ,,anguish ,,and ,,despair4 #haj4 ,mustard ,poultices4 ,these may be made of the mustard powder alone1 or in combination with bread crumbs1 or linseed meal4 ,when mustard only is used1 the powder should be moistened with water1 and the paste thus produced spread on a piece of linen1 and covered with muslin to intervene between the mustard and the skin4 ,when mixed with linseed the powder and the meal may be incorporated before water is added1 or the meal may be moistened and spread on linen for application1 and the mustard be then strewn on the surface1 more or less thickly according to the age of the patient4 ,rigollot's ,mustard leaves1 which can be procured from any chemist1 are now much used in the place of mustard poultices4 ,they only require wetting before application1 and are both clean and economical4 #haa4 ,bandages4 ,bandages are strips of calico1 linen1 flannel1 muslin1 elastic webbing1 bunting1 or some other substance1 of various lengths1 and from one to six inches wide1 free from hems or darns1 soft and unglazed4 ,they are better after they have been washed4 ,their uses are to retain dressings1 apparatus1 or parts of the body in their proper positions1 support the soft parts1 and maintain equal pressure4 #hab4 ,simple and ,compound ,bandages4 ,bandages are simple and compound2 the former are simple slips rolled up tightly like a roll of ribbon4 ,there is also another simple kind1 which is rolled from both ends--this is called a double-headed bandage4 ,the compound bandages are formed of many pieces4 #hac4 ,bandages for ,different ,parts of the ,body4 ,bandages for the ,head should be two inches wide and five yards long2 for the neck1 two inches wide1 and three yards long2 for the arm1 two inches wide1 and seven yards long2 for the leg1 two inches and a half wide and seven yards long2 for the thigh three inches wide1 and eight yards long2 and for the body1 four or six inches wide and ten or twelve yards long4 #had4 ,to ,apply a ,single-,headed ,bandage1 ,to apply a single-headed bandage1 lay the outside of the end near to the part to be bandaged1 and hold the roll between the little1 ring and middle fingers1 and the palm of the left hand1 using the thumb and forefinger of the same hand to guide it1 and the right hand to keep it firm1 and pass the bandage partly round the leg towards the left hand4 ,it is sometimes necessary to reverse this order1 and therefore it is well to be able to use both hands4 ,particular parts require a different method of applying bandages1 and therefore it is necessary to describe the most useful separately2 and there are different ways of putting on the same bandage1 which consist in the manner the folds or turns are made4 ,for example1 the circular bandage is formed by horizontal turns1 each of which overlaps the one made before it2 the spiral consists of spiral turns2 the oblique follows a course oblique or slanting to the centre of the limb2 and the recurrent folds back again to the part whence it started4 #hae4 ,circular ,bandages ,circular bandages are used for the neck1 to retain dressings on any part of it1 or for blisters1 setons1 c42 for the head1 to keep dressings on the forehead or any part contained within a circle passing round the head2 for the arm1 previous to bleeding2 for the leg1 above the knee2 and for the fingers1 c4 #haf4 ,to ,confine the ,ends of ,bandages ,to confine the ends of bandages some persons use pins1 others slit the end for a short distance1 and tie the two strips into a knot1 and some use a strip of adhesive plaster4 ,always place the point of a pin in such a position that it cannot prick the patient1 or the person dressing the limb1 or be liable to be drawn out by using the limb2 therefore1 as a general rule1 turn the head of the pin from the free end of the bandage1 of towards the upper part of the limb4 ,the best mode is to sew the bandage on4 ,a few stitches will hold it more securely than pins can4 ,,little ,,deeds ,,are ,,like ,,little ,,seeds4 #hag4 ,the ,oblique ,bandage ,the oblique bandage is generally used for arms and legs1 to retain dressings4 #hah4 ,the ,spiral ,bandage ,the ,spiral ,bandage is generally applied to the trunk and extremities1 but is apt to fall off even when very carefully applied2 therefore the recurrent bandage1 which folds back again1 is generally used4 #hai4 ,the ,recurrent ,bandage ,the recurrent bandage is the best kind of bandage that we can employ for general purposes4 ,the method of putting it on the leg is as follows3--,apply the end of the bandage that is free1 with the outside of it next the skin1 and hold this end with the finger and thumb of the left hand1 while some one supports the heel of the patient2 then with the right hand pass the bandage over the piece you are holding1 and keep it crossed thus1 until you can place your right forefinger upon the spot where it crosses the other bandage1 where it must be kept firm4 ,now hold the roll of the bandage in your left hand1 with the palm turned upwards1 and taking care to keep that part of the bandage between your right forefinger1 and the roll in your left hand1 quite slack2 turn your left hand over1 and bring the bandage down upon the leg2 then pass the roll under the leg towards your right hand1 and repeat this until the leg is bandaged up to the knee1 taking care not to drag the bandage at any time during the process of bandaging4 ,when you arrive at the knee1 pass the bandage round the leg in circles just below the knee1 and pin it as usual4 ,bandaging is very easy1 and if you once see any one apply a bandage properly1 and attend to these rules1 there will not be any difficulty2 but bear one thing in mind1 without which you will never put on a bandage even decently2 and that is1 never to drag or pull at a bandage1 but make the turns while it is slack1 and you have your right forefinger placed upon the point where it is to be folded down4 ,when a limb is properly bandaged1 the folds should run in a line corresponding to the shin-bone4 ,use1 to retain dressings1 and for varicose veins4 #hbj4 ,a ,bandage for the ,chest ,a bandage for the chest is always placed upon the patient in a sitting posture2 and it may be put on in circles1 or spirally4 ,use1 in fractures of the ribs1 to retain dressings1 and after severe contusions4 #hba4 ,a ,bandage for the ,belly ,a bandage for the belly is placed on the patient as directed for the chest1 carrying it spirally from above downwards4 ,use1 to compress belly after dropsy1 or retain dressings4 #hbb4 ,bandaging the ,hand4 ,the hand is bandaged by crossing the bandage over the back of the hand ,use1 to retain dressings4 #hbc4 ,different ,bandages for the ,head4 ,for the head1 a bandage may be circular1 or spiral1 or both2 in the latter case1 commence by placing one circular turn just over the ears2 then bring down from left to right1 and round the head again1 so as to alternate a spiral with a circular turn4 ,use1 to retain dressings on the head or over the eye2 but this form soon gets slack4 ,the circular bandage is the best1 crossing it over both eyes4 #hbd4 ,for the ,foot4 ,place the end just above the outer ankle1 and make two circular turns1 to prevent its slipping3 then bring it down from the inside of the foot over the instep towards the outer part2 pass it under the sole of the foot1 and upwards and inward over the instep towards the inner ankle1 then round the ankle and repeat again4 ,use1 to retain dressings to the instep1 heel1 or ankle4 #hbe4 ,for the ,leg and ,foot ,for the leg and foot1 commence and proceed as directed in the preceding paragraph2 then continue if up the leg as ordered in the ,recurrent ,bandage4 #hbf4 ,substitutes4 ,as it sometimes happens that it is necessary to apply a bandage at once1 and the materials are not at hand it is desirable to know how to substitute something else that any one may apply with ease4 ,this can be readily done with handkerchiefs4 ,,they ,,grow ,,to ,,flowers1 ,,or ,,to ,,weeds4 #hbg4 ,handkerchiefs4 ,any ordinary handkerchief will do2 but a square of linen folded into various shapes answers better4 ,the shapes generally required are as follows3--,the triangle1 the long square1 the cravat1 and the cord4 #hbh4 ,the ,triangular ,handkerchief ,the triangular handkerchief is made by folding it from corner to corner4 ,use1 as a bandage for the head4 ,application4--,place the base round the head1 and the short part hanging down behind1 then tie the long ends over it4 #hbi4 ,the ,long ,square ,the long square is made by folding the handkerchief in three4 ,use1 as a bandage to the ribs1 belly1 c4 ,if one handkerchief is not long enough1 sew two together4 #hcj4 ,the ,cravat ,the cravat is folded as usual with cravats4 ,use1 as a bandage for the head1 arms1 legs1 feet1 neck1 c4 #hca4 ,the ,cord ,the cord is used to compress vessels1 when a knot is made in it1 and placed over the vessel to be compressed4 ,it is merely a handkerchief twisted in its diagonal4 #hcb4 ,multiple ,handkerchiefs4 ,two or more handkerchiefs must sometimes be applied1 as in a broken collar-bone1 or when it is necessary to keep dressings under the arm4 ,the bandage is applied by knotting the opposite comers of one handkerchief together1 and passing the left arm through it1 then passing another handkerchief under the right arm1 and tying it4 ,by this means we can brace the shoulders well back1 and the handkerchief will press firmly over the broken collar-bone3 besides1 this form of bandage does not readily slip or get slack1 but it requires to be combined with the sling1 in order to keep the arm steady4 #hcc4 ,for an ,inflamed ,breast ,for an inflamed breast that requires support1 or dressings to be kept to it1 pass one corner over the shoulder1 bring the body of it over the breast1 and pass it upwards and backwards under the arm of that side1 and tie the opposite corners together4 #hcd4 ,an ,excellent ,sling ,an excellent sling is formed by placing one handkerchief around the neck1 and knotting opposite corners ever the breast bone1 then placing the other in triangle under the arm1 to be supported with the base near to the hand2 tie the ends over the handkerchief1 and pin the top to the other part1 after passing it around the elbow4 #hce4 ,apparatus4 ,when a person receives a severe contusion of the leg or foot1 or breaks his leg1 or has painful ulcers over the leg1 or is unable from some cause to bear the pressure of the bedclothes1 it is advisable to know how to keep them from hurting the leg4 ,this may be done by bending up a fire-guard1 or placing a chair1 resting upon the edge of its back and front of the seat1 over the leg1 or putting a box on each side of it1 and placing a plank ever them2 but the best way is to make a cradle1 as it is called4 ,this is done by getting three pieces of wood1 and three pieces of iron wire1 and passing the wire or hoop through the wood4 ,this can be placed to any height1 and is very useful in all cases where pressure cannot be borne4 ,wooden hoops cut in halves answer better than the wire4 #hcf4 ,when a ,person ,breaks his ,leg ,when a person breaks his leg1 and splints cannot he had directly1 get bunches of straw or twigs1 roll them up in handkerchiefs1 and placing one on each side of the leg or arm1 bind another handkerchief firmly around them2 or make a long bag about three inches in diameter1 or even more1 of coarse linen duck1 or carpet1 and stuff this full of bran1 sawdust1 or sand1 sew up the end1 and use this the same as the twigs4 ,it forms an excellent extemporaneous splint4 ,another good plan is to get a hat-box made of chip1 and cut it into suitable lengths2 or for want of all these1 take some bones out of a pair of stays1 and run them through a stout piece of rug1 protecting the leg with a fold of rug1 linen1 c4 ,a still better splint or set of splints can be extemporized by cutting a sheet of thick pasteboard into proper sized slips1 then passing each piece through a basin of hot water to soften it4 ,it is then applied to the fractured limb like an ordinary splint1 when it hardens as it dries1 taking the exact shape of the part to which it is applied4 ,,good-,,nature ,,collects ,,honey ,,from ,,every ,,herb4 #hcg4 ,applying ,dry ,warmth4 ,when dry warmth is required to be applied to any part of the body1 fry a flour pancake and lay it over the part2 or warm some sand and place in the patient's socks1 and lay it to the part2 salt put into a paper bag does as well2 or warm water put into a stone jar1 and rolled up in flannel4 #hch4 ,minor ,operations4 #hci4 ,bleeding ,bleeding is sometimes necessary at once in certain accidents1 such as concussion1 and therefore it is well to know how to do this4 ,first of all1 bind up the arm above the elbow with a piece of bandage or a handkerchief pretty firmly1 then place your finger over one of the veins at the bend of the arm1 and feel if there is any pulsation2 if there is1 try another vein1 and if it does not pulsate or beat1 choose that one4 ,now rub the arm from the wrist towards the elbow1 place the left thumb upon the vein1 and hold the lancet as you would a pen1 and nearly at right angles to the vein1 taking care to prevent its going in too far1 by keeping the thumb near to the point1 and resting the hand upon the little finger4 ,now place the point of the lancet on the vein1 push it suddenly inwards1 depress the elbow1 and raise the hand upwards and outwards1 so as to cut obliquely across the vein4 ,when sufficient blood is drawn off1 which is known by feeling the pulse at the wrist1 and near the thumb1 bandage the arm4 ,if the pulse feel like a piece of cord1 more blood should be taken away1 but if it is soft1 and can be easily pressed1 the bleeding should be stopped4 ,when you bandage the arm1 place a piece of lint over the opening made by the lancet1 and pass a bandage lightly but firmly around the arm1 so as to cross it over the bend of the elbow1 in form of a figure #h4 #hdj4 ,dry ,cupping ,dry cupping is performed by throwing a piece of paper dipped into spirit of wine1 and ignited1 into a wineglass1 and placing it over the part1 such as the neck1 temples1 c4 ,it thus draws the flesh into the glass1 and causes a determination of blood to the part1 which is useful in headache1 and many other complaints4 ,this is an excellent method of extracting the poison from wounds made by adders1 mad dogs1 fish1 c4 #hda4 ,ordinary ,cupping ,ordinary ,cupping is performed the same as dry cupping1 with this exception1 that the part is scarified or scratched with a lancet1 so as to cause the blood to flow2 or by the application of a scarificator1 which makes by one action from seven to twenty-one light superficial cuts4 ,then the glass is placed over it again with the lighted paper in it1 and when sufficient blood has been taken away1 the parts are then sponged1 and a piece of sticking plaster placed over them4 #hdb4 ,leeches and their ,application4 ,the leech used for medical purposes is called the hirudo medicinalis to distinguish it from other varieties1 such as the horse-leech and the ,lisbon leech4 ,it varies from two to four inches in length1 and is of a blackish brown colour1 marked on the back with six yellow spots1 and edged with a yellow line on each side4 ,formerly leeches were supplied by ,lincolnshire1 ,yorkshire1 and other fenny countries1 but latterly most of the leeches are procured from ,france1 where they are now becoming scarce4 #hdc4 ,when ,leeches are ,applied ,when leeches are applied to a part1 it should be thoroughly freed from down or hair by shaving1 and all liniments1 c41 carefully and effectually cleaned away by washing4 ,if the leech is hungry it will soon bite1 but sometimes great difficulty is experienced in getting them to fasten4 ,when this is the case1 roll the leech into a little porter1 or moisten the surface with a little blood1 or milk1 or sugar and water4 ,leeches may be applied by holding them over the part with a piece of linen cloth1 or by means of an inverted glass1 under which they must be placed4 #hdd4 ,when applied to the ,gums ,when applied to the gums1 care should be taken to use a leech glass1 as they are apt to creep down the patient's throat3 a large swan's quill will answer the purpose of a leech glass4 ,when leeches are gorged they will drop off themselves2 never tear them off from a person1 but just dip the point of a moistened finger into some salt and touch them with it4 ,,ill-,,nature ,,sucks ,,poison ,,from ,,the ,,sweetest ,,flower4 #hde4 ,quantity ,removed4 ,leeches are supposed to abstract about two drachms of blood1 or six leeches draw about an ounce2 but this is independent of the bleeding after they have come off1 and more blood generally flows then than during the time they are sucking4 ,the total amount of blood drawn and subsequently lost by each leech-bite1 is nearly half an ounce4 #hdf4 ,after ,leeches ,come ,away1 ,after leeches come away1 encourage the bleeding by flannels dipped in hot water and wrung out dry1 and then apply a warm spongiopiline poultice4 ,if the bleeding is not to be encouraged1 cover the bites with a rag dipped in olive oil1 or spread with spermaceti ointment1 having previously sponged the parts clean4 #hdg4 ,when ,bleeding ,continues ,when bleeding continues from leech-bites1 and it is desirable to stop it1 apply pressure with the fingers over the part1 or dip a rag in a strong solution of alum and lay over them1 or use the tincture of sesquichloride of iron1 or apply a leaf of matico to them1 placing the under surface of the leaf next to the skin1 or touch each bite with a finely-pointed piece of lunar caustic1 or lay a piece of lint soaked in the extract of lead over the bites2 and if all these tried in succession fail1 pass a fine needle through a fold of the skin so as to include the bite1 and twist a piece of thread round it4 ,be sure never to allow any one to go to sleep with leech-bites bleeding1 without watching them carefully2 and never apply too many to children2 or place them where their bites can be compressed if necessary4 ,in other words1 never apply leeches to children except over a bone4 #hdh4 ,after ,leeches have been ,used ,after leeches have been used they should be placed in water containing sixteen per cent4 of salt1 which facilitates the removal of the blood they contain2 and they should afterwards be placed one by one in warm water1 and the blood forced out by gentle pressure4 ,the leeches should then be thrown into fresh water1 which is to be renewed every twenty-four hours3 they may then be re-applied after an interval of eight or ten days1 and be disgorged a second time4 ,the best plan1 however1 is to empty the leech by drawing the thumb and forefinger of the right hand along its body from the tail to the mouth1 the leech being firmly held at the sucker extremity by the fingers of the left hand4 ,by this means1 with a few minutes' rest between each application1 the same leech may be used four or five times in succession4 #hdi4 ,if a ,leech be ,accidentally ,swallowed1 ,if a leech be accidentally swallowed1 or by any means should get into the body1 employ an emetic1 or enema of salt and water4 #hej4 ,scarification ,scarification is useful in severe contusions1 and inflammation of parts4 ,it is performed by scratching or slightly cutting through the skin with a lancet1 holding the lancet as you would a pen when you are ruling lines on paper4 #hea4 ,terms used to express the ,properties of ,medicines4 #heb4 ,absorbents ,absorbents are medicines which destroy acidity in the stomach and bowels1 such as magnesia1 prepared chalk1 c4 #hec4 ,alteratives ,alteratives are medicines which restore health to the constitution1 without producing any sensible effect1 such as sarsaparilla1 sulphur1 c4 #hed4 ,analeptics ,analeptics are medicines that restore the strength which has been lost by sickness1 such as gentian1 bark1 c4 #hee4 ,anodynes ,anodynes are medicines which relieve pain1 and they are divided into three kinds1 sedatives1 hypnotics1 and narcotics 7see these terms72 camphor is anodyne as well as narcotic4 #hef4 ,antacids ,antacids are medicines which destroy acidity1 such as lime1 magnesia1 soda1 c4 ,,one ,,watch ,,set ,,right ,,will ,,do ,,to ,,set ,,many ,,by4 #heg4 ,antalkalies ,antalkalies are medicines given to neutralize alkalies in the system1 such as citric1 nitric1 and sulphuric1 acids1 c4 #heh4 ,anthelmintics ,anthelmintics are medicines used to expel and destroy worms from the stomach and intestines1 such as turpentine1 cowhage1 male fern1 c4 #hei4 ,antibilious ,antibilious are medicines which are useful in bilious affections1 such as calomel1 c4 #hfj4 ,antirheumatics ,antirheumatics are medicines used for the cure of rheumatism1 such as colchicum1 iodide of potash1 c4 #hfa4 ,antiscorbutics ,antiscorbutics are medicines against scurvy1 such as citric acid1 c4 #hfb4 ,antiseptics ,antiseptics are substances used to correct putrefaction1 such as bark1 camphor1 charcoal1 vinegar1 and creosote4 #hfc4 ,antispasmodics ,antispasmodics are medicines which possess the power of overcoming spasms of the muscles1 or allaying severe pain from any cause unconnected with inflammation1 such as valerian1 ammonia1 opium1 and camphor4 #hfd4 ,aperients ,aperients are medicines which move the bowels gently1 such as rhubarb1 manna1 and grey powder4 #hfe4 ,aromatics ,aromatics are cordial1 spicy1 and agreeably-flavoured1 medicines1 such as cardamoms1 cinnamon1 c4 #hff4 ,astringents ,astringents are medicines which contract the fibres of the body1 diminish excessive discharges1 and act indirectly as tonics1 such as oak bark1 galls1 c4 #hfg4 ,attenuants ,attenuants are medicines which are supposed to thin the blood1 such as ammoniated iron1 c4 #hfh4 ,balsamics ,balsamics are medicines of a soothing kind1 such as tolu1 ,peruvian balsam1 c4 #hfi4 ,carminatives ,carminatives are medicines which allay pain in the stomach and bowels1 and expel flatulence1 such as aniseed water1 c4 #hgj4 ,cathartics ,cathartics are strong purgative medicines1 such as jalap1 c4 #hga4 ,cordials ,cordials are exhilarating and warming medicines1 such as aromatic confection1 c4 #hgb4 ,corroborants ,corroborants are medicines and food which increase the strength1 such as iron1 gentian1 meat1 and wine4 #hgc4 ,demulcents ,demulcents correct acrimony1 diminish irritation1 and soften parts by covering their surfaces with a mild and viscid matter1 such as linseed-tea1 gum1 mucilage1 honey1 and marsh-mallow4 #hgd4 ,deobstruents ,deobstruents are medicines which remove obstructions1 such as iodide of potash1 c4 #hge4 ,detergents ,detergents clean the surfaces over which they pass1 such as soap1 c4 #hgf4 ,diaphoretics ,diaphoretics produce perspiration1 such as tartrate of antimony1 ,james's powder1 and camphor4 #hgg4 ,digestives ,digestives are remedies applied to ulcers or wounds1 to promote the formation of matter1 such as resin1 ointments1 warm poultices1 c4 #hgh4 ,discutients ,discutients possess the power of repelling or resolving tumours1 such as galbanum1 mercury1 and iodine4 #hgi4 ,diuretics ,diuretics act upon the kidneys and bladder1 and increase the flow of urine1 such as nitre1 squills1 cantharides1 camphor1 antimony1 and juniper4 #hhj4 ,drastics ,drastics are violent purgatives1 such as gamboge1 c4 #hha4 ,emetics ,emetics produce vomiting1 or the discharge of the contents of the stomach1 such as mustard and hot water1 tartar-emetic1 ipecacuanha1 sulphate of zinc1 and sulphate of copper4 #hhb4 ,emmenagogues ,emmenagogues are medicines which exercise a direct action on the uterus or womb1 provoking the natural periodical secretion1 such as castor1 asafoetida1 galbanum1 iron1 mercury1 aloes1 hellebore1 savine1 ergot of rye1 juniper1 and pennyroyal4 #hhc4 ,emollients ,emollients are remedies used externally to soften the parts they are applied to1 such as spermaceti1 palm oil1 c4 #hhd4 ,epispastics ,epispastics are medicines which blister or cause effusion of serum under the cuticle1 such as ,spanish flies1 ,burgundy pitch1 rosin1 and galbanum4 #hhe4 ,errhines ,errhines are medicines which produce sneezing1 such as tobacco1 c4 #hhf4 ,escharotics ,escharotics are medicines which corrode or destroy the vitality of the part to which they are applied1 such as lunar caustic1 c4 ,,one ,,that ,,goes ,,wrong ,,may ,,mislead ,a ,,whole ,,neighbourhood4 #hhg4 ,expectorants ,expectorants are medicines which increase expectoration1 or the discharge from the bronchial tubes1 such as ipecacuanha1 squills1 opium1 ammoniacum4 #hhh4 ,febrifuges ,febrifuges are remedies used in fevers1 such as all the antimonials1 bark1 quinine1 mineral acids1 arsenic4 #hhi4 ,hydragogues ,hydragogues are medicines which have the effect of removing the fluid of dropsy1 by producing watery evacuations1 such as gamboge1 calomel1 c4 #hij4 ,hypnotics ,hypnotics are medicines that relieve pain by procuring sleep1 such as hops1 henbane1 morphia1 poppy4 #hia4 ,laxatives ,laxatives are medicines which cause the bowels to act rather more than natural1 such as manna1 c4 #hib4 ,narcotics ,narcotics are medicines which cause sleep or stupor1 and allay pain1 such as opium1 c4 #hic4 ,nutrients ,nutrients are remedies that nourish the body1 such as sugar1 sago1 c4 #hid4 ,paregorics ,paregorics are medicines which actually assuage pain1 such as compound tincture of camphor1 henbane1 hops1 opium4 #hie4 ,prophylactics ,prophylactics are remedies employed to prevent the attack of any particular disease1 such as quinine1 c4 #hif4 ,purgatives ,purgatives are medicines that promote the evacuation of the bowels1 such as senna1 aloes1 jalap1 salts4 #hig4 ,refrigerants ,refrigerants are medicines which suppress an unusual heat of the body1 such as wood-sorrel1 tamarind1 c4 #hih4 ,rubefacients ,rubefacients are medicaments which cause redness of the skin1 such as mustard1 c4 #hii4 ,sedatives ,sedatives are medicines which depress the nervous energy1 and destroy sensation1 so as to compose1 such as foxglove4 7,see ,paregorics47 #ijj4 ,sialogogues ,sialogogues are medicines which promote the flow of saliva or spittle1 such as salt1 calomel1 c4 #ija4 ,soporifics ,soporifics are medicines which induce sleep1 such as hops1 c4 #ijb4 ,stimulants ,stimulants are remedies which increase the action of the heart and arteries1 or the energy of the part to which they are applied1 such as food1 wine1 spirits1 ether1 sassafras1 which is an internal stimulant1 and savine1 which is an external one4 #ijc4 ,stomachics ,stomachics restore the tone of the stomach1 such as gentian1 c4 #ijd4 ,styptics ,styptics are medicines which constrict the surface of a part1 and prevent the effusion of blood1 such as kino1 ,friar's balsam1 extract of lead1 and ice4 #ije4 ,sudorifics ,sudorifics promote profuse perspiration or sweating1 such as ipecacuanha1 antimony1 ,james's powder1 ammonia4 #ijf4 ,tonics ,tonics give general strength to the constitution1 restore the natural energies1 and improve the tone of the system1 such as all the vegetable bitters1 most of the minerals1 also some kinds of food1 wine1 and beer4 #ijg4 ,vesicants ,vesicants are medicines which blister1 such as strong liquid ammonia1 c4 #ijh4 ,special ,rules for the ,prevention of ,cholera4 i4 ,it is impossible to urge too strongly the necessity1 in all cases of cholera1 of instant recourse to medical aid1 and also in every form and variety of indisposition2 for all disorders are found to merge in the dominant disease4 ii4 ,let immediate ,relief be sought under disorder of the bowels especially1 however slight4 ,the invasion of cholera may thus be readily prevented4 iii4 ,let every ,impurity1 animal and vegetable1 be quickly removed to a distance from the habitation1 such as slaughterhouses1 pig-sties1 cesspools1 necessaries1 and all other domestic nuisances4 iv4 ,let all ,uncovered ,drains be carefully and frequently cleansed4 v4 ,let the ,grounds in and around the habitation be drained1 so as effectually to carry off moisture of every kind4 vi4 ,let all ,partitions he removed from within and without habitations1 which unnecessarily impede ventilation4 vii4 ,let every ,room be daily thrown open for the admission of fresh air2 this should be done about noon1 when the atmosphere is most likely to be dry4 viii4 ,let ,dry ,scrubbing be used in domestic cleansing in place of water cleansing4 ix4 ,let excessive ,fatigue1 and exposure to damp and cold1 especially during the night1 be avoided4 x4 ,let the ,use of ,cold ,drinks and acid liquors1 especially under fatigue1 be avoided1 or when the body is heated4 xi4 ,let the ,use of ,cold ,acid ,fruits and vegetables be avoided4 xii4 ,let ,excess in the use of ardent and fermented liquors and tobacco be avoided4 xiii4 ,let a ,poor ,diet1 and the use of impure water in cooking1 or for drinking1 be avoided4 xiv4 ,let the ,wearing of wet and insufficient clothes be avoided4 xv4 ,let a ,flannel or woollen belt be worn round the belly4 xvi4 ,let ,personal ,cleanliness be carefully observed4 xvii4 ,let every cause tending to depress the moral and physical energies be carefully avoided4 ,let exposure to extremes of heat and cold be avoided4 xviii4 ,let ,crowding of persons within houses and apartments be avoided4 xix4 ,let ,sleeping in low or damp rooms be avoided4 xx4 ,let ,fires be kept up during the night in sleeping or adjoining apartments1 the night being the period of most danger from attack1 especially under exposure to cold or damp4 xxi4 ,let all ,bedding and clothing be daily exposed during winter and spring to the fire1 and in summer to the heat of the sun4 xxii4 ,let the ,dead be buried in places remote from the habitations of the living4 ,by the timely adoption of simple means such as these1 cholera1 or other epidemic1 will be made to lose its venom4 ,,the ,,loveliest ,,bird ,,has ,,no ,,song4 #iji4 ,rules for the ,preservation of ,health4 #iaj4 ,fresh ,air4 ,pure atmospheric air is composed of nitrogen1 oxygen1 and a very small proportion of carbonic acid gas4 ,air once breathed has lost the chief part of its oxygen1 and acquired a proportionate increase of carbonic acid gas4 ,therefore1 health requires that we breathe the same air once only4 #iaa4 ,diet and ,exercise4 ,the solid part of our ,bodies is continually wasting1 and requires to be repaired by fresh substances4 ,therefore1 food which is to repair the loss1 should be taken with due regard to the exercise and waste of the body4 #iab4 ,water4 ,the fluid part of our bodies also wastes constantly2 there is but one fluid in animals1 which is water4 ,therefore1 water only is necessary1 and no artifice can produce a better drink4 #iac4 ,proportion of ,food and ,drink4 ,the fluid of our bodies is to the solid in proportion as nine to one4 ,therefore1 a like proportion should prevail in the total amount of food taken4 #iad4 ,sunshine4 ,light exercises an important influence upon the growth and vigour of animals and plants4 ,therefore1 our dwellings should freely admit the solar rays4 #iae4 ,bad ,odours4 ,decomposing animal and vegetable substances yield various noxious gases which enter the lungs and corrupt the blood4 ,therefore1 all impurities should be kept away from our abodes1 and every precaution be observed to secure a pure atmosphere4 #iaf4 ,warmth4 ,warmth is essential to all the bodily functions4 ,therefore1 an equal bodily temperature should be maintained by exercise1 by clothing1 or by fire4 #iag4 ,exercise and ,clothing4 ,exercise warms1 invigorates and purifies the body2 clothing preserves the warmth the body generates2 fire imparts warmth externally4 ,therefore1 to obtain and preserve warmth1 exercise and clothing are preferable to fire4 #iah4 ,ventilation4 ,fire consumes the ,oxygen of the air1 and produces noxious gases4 ,therefore1 the air is less pure in the presence of candles1 gas1 or coal fire1 than otherwise1 and the deterioration should be repaired by increased ventilation4 ,,so ,,the ,,loveliest ,,woman ,,may ,,lack ,,virtue4 #iai4 ,clean ,skin4 ,the skin is a highly-organized membrane1 full of minute pores1 cells1 bloodvessels1 and nerves2 it imbibes moisture or throws it off1 according to the state of the atmosphere and the temperature of the body4 ,it also breathes1 as do the lungs 7though less actively74 ,all the internal organs sympathize with the skin4 ,therefore1 it should be repeatedly cleansed4 #ibj4 ,over-,work4 ,late hours and anxious pursuits exhaust the nervous system1 and produce disease and premature death4 ,therefore1 the hours of labour and study should be short4 #iba4 ,body and ,mind4 ,mental and bodily exercise are equally essential to the general health and happiness4 ,therefore1 labour and study should succeed each other4 #ibb4 ,over-,indulgence4 ,man will live most healthily upon simple solids and fluids1 of which a sufficient but temperate quantity should be taken4 ,therefore1 over indulgence in strong drinks1 tobacco1 snuff1 opium1 and all mere indulgences1 should be avoided4 #ibc4 ,moderate ,temperature4 ,sudden alternations of heat and cold are dangerous 7especially to the young and the aged74 ,therefore1 clothing1 in quantity and quality1 should be adapted to the alternations of night and day1 and of the seasons2 and drinking cold water when the body is hot1 and hot tea and soups when cold1 are productive of many evils4 #ibd4 ,summary4 ,moderation in eating and drinking1 short hours of labour and study1 regularity in exercise1 recreation1 and rest1 cleanliness1 equanimity of temper and equality of temperature1--these are the great essentials to that which surpasses all wealth1 health of mind and body4 #ibe4 ,homoeopathy4 #ibf4 ,principle of ,homoeopathy4 ,as homoeopathy is now practised so widely and1 indeed1 preferred to the older system in many families1 the ,domestic ,pharmacopoeia could scarcely lay claim to be considered complete without a brief mention of the principal remedies used and recommended by homoeopathic practitioners1 and the disorders for which these remedies are specially applicable4 ,the principle of homoeopathy is set forth in the ,latin words similia similibus curantur1 the meaning of which is likes are cured by likes4 ,the meaning of this is simply that the homoeopathist in order to cure a disease1 administers a medicine which would produce in a perfectly healthy subject1 symptoms like1 but not identical with or the same as1 the symptoms to counteract which the medicine is given4 ,the homoeopathic practitioner1 therefore1 first makes himself thoroughly acquainted with the symptoms that are exhibited by the sufferer2 having ascertained these1 in order to neutralize them and restore the state of the patient's health to a state of equilibrium1 so to speak1 he administers preparations that would produce symptoms of a like character in persons in good health4 ,it is not said1 be it remembered1 that the drug can produce in a healthy person the disease from which the patient is suffering3 it is only advanced by homoeopathists that the drug given has the power of producing in a person in health1 symptoms similar to those of the disease under which the patient is languishing1 and that the correct mode of treatment is to counteract the disease symptoms by the artificial production of similar symptoms by medicinal means1 or in other words1 to suit the medicine to the disorder1 by a previously acquired knowledge of the effects of the drug1 by experiment on a healthy person4 #ibg4 ,allopathy ,allopathy is the name given to the older treatment of disorders1 and the name is obtained from the fact1 that the drugs given1 do not produce symptoms corresponding to those of the disease for whose relief they are administered as in homoeopathy4 ,the introduction of the term is contemporary with homoeopathy itself4 ,it was merely given to define briefly the distinction that exists between the rival modes of treatment1 and it has been accepted and adopted by all medical men who have no faith in homoeopathy1 and the treatment that its followers prescribe4 ,,deep ,,rivers ,,flow ,,with ,,silent ,,majesty4 #ibh4 ,comparison4 ,allopathic treatment is said to be experimental1 while ,homeopathic treatment is based on certainty1 resulting from experience4 ,the allopathist tries various drugs1 and if one medicine or one combination of drugs fails1 tries another2 but the homoeopathist administers only such medicaments as may be indicated by the symptoms of the patient4 ,if two drugs are given1 as is frequently1 and perhaps generally1 the case1 it is because the symptoms exhibited are of such a character that they cannot be produced in a healthy person by the action of one and the same drug1 and1 consequently cannot be counteracted or neutralized by the action of a single drug4 #ibi4 ,homoeopathic ,medicines ,homoeopathic medicines are given in the form of globules or tinctures1 the latter being generally preferred by homeopathic practitioners4 ,when contrasted with the doses of drugs given by allopathists1 the small doses administered by homoeopathists must at first sight appear wholly in adequate to the purpose for which they are given2 but homoeopathists1 whose dilution and trituration diffuse the drug given throughout the vehicle in which it is administered1 argue that by this extension of its surface the active power of the drug is greatly increased2 and that there is reason in this argument is shown by the fact that large doses of certain drugs administered for certain purposes will pass through the system without in any way affecting those organs1 which will be acted on most powerfully by the very same drugs when administered in much smaller doses4 ,thus a small dose of sweet spirit of nitre will act on the skin and promote perspiration1 but a large dose will act as a diuretic only1 and exert no influence on the skin4 #icj4 ,treatment of ,ailments by ,homoeopathy4 ,great stress is laid by homeopathists on attention to diet1 but not so much so in the present day as when the system was first introduced4 ,the reader will find a list of articles of food that may and may not be taken in par4 #ifa4 ,for complete direction on this point1 and on diseases and their treatment and remedies1 he must be referred to works on this subject by ,dr4 ,richard ,epps and others4 ,all that can be done here is to give briefly a few of the more common ailments that flesh is heir to1 with the symptoms by which they are indicated1 and the medicines by which they may be alleviated and eventually cured4 #ica4 ,asthma ,asthma1 an ailment which should be referred in all cases to the medical practitioner4 ,symptoms4 ,difficulty of breathing1 with cough1 either spasmodic and without expectoration1 or accompanied with much expectoration4 ,medicines4 ,aconitum napellus1 especially with congestion or slight spitting of blood2 ,antimonium tartaricum for wheezing and rattling in the chest2 ,arsenicum for chronic asthma2 ipecacuanha2 ,nux vomica4 #icb4 ,bilious ,attacks ,bilious attacks1 if attended with diarrhoea and copious evacuations of a bright yellow colour4 ,medicines4 ,bryonia1 if arising from sedentary occupations1 or from eating and drinking too freely2 or ,nux vomica and ,mercurius in alternation1 the former correcting constipation and the latter nausea1 fulness at the pit of the stomach1 and a foul tongue4 #icc4 ,bronchitis4 ,symptoms4 ,catarrh accompanied with fever1 expectoration dark1 thick1 and sometimes streaked with blood2 urine dark1 thick1 and scanty4 ,medicines4 ,aconitum napellus1 especially in earlier stages2 ,bryonia for pain in coughing and difficulty of breathing2 ,antimonium tartaricum1 loose cough with much expectoration and a feeling of1 and tendency to1 suffocation2 ,ipecacuanha1 accumulation of phlegm in bronchial tubes and for children4 ,,shallow ,,brooks ,,are ,,noisy4 #icd4 ,bruises and ,wounds4 ,for all bruises1 black eyes1 etc41 apply ,arnica lotion2 for slight wounds1 after washing well with cold water1 apply ,arnica plaster2 to stop bleeding when ordinary means fail1 and for larger wounds1 apply concentrated tincture of ,calendula4 #ice4 ,cold in the ,head or ,catarrh4 ,symptoms4 ,feverish feeling generally1 and especially about the head1 eyes1 and nose1 running from1 and obstruction of1 nose2 soreness and irritation of the throat and bronchial tubes4 ,medicines4 ,aconitum napellus for feverish symptoms2 ,belladonna for sore throat and headache with inclination to cough2 ,mercurius for running from nose and sneezing2 ,nux vomica for stoppage of nostrils2 ,chamomilla for children and women1 for whom ,pulsatilla is also useful in such cases4 #icf4 ,chilblains4 ,symptoms4 ,irritation and itching of the skin1 which assumes a bluish red colour4 ,medicines4 ,arnica montana1 taken internally or used as outward application1 unless the chilblain be broken1 when arsenicum should be used4 ,if the swelling and irritation do not yield to these remedies use ,belladona and ,rhus toxicodendron4 #icg4 ,cholera4 i4 ,bilious or ,english cholera4 ,symptoms4 ,nausea1 proceeding to vomiting1 griping of the bowels1 watery and offensive evacuations1 in which much bile is present1 accompanied with weakness and depression4 ,medicines4 ,bryonia1 with ipecacuanha at commencement of attack4 ii4 ,malignant or ,asiatic cholera4 ,symptoms as in ,english cholera1 but in a more aggravated form1 followed by what is called the cold stage1 marked by great severity of griping pain in the stomach1 accompanied with frequent and copious watery evacuations1 and presently with cramps in all parts of the body2 after which the extremities become chilled1 the pulse scarcely discernible1 the result of which is stupor and ultimately death4 ,medicines4 ,camphor1 in the form of tincture1 in frequent doses1 until the sufferer begins to feel warmth returning to the body1 and perspiration ensues4 ,in the later stages1 ,cuprum and ,veratrum4 #ich4 ,tincture of ,camphor ,tincture of camphor is one of the most useful of the homoeopathic remedies in all cases of colic1 diarrhoea1 etc4 ,in ordinary cases fifteen drops on sugar may be taken every quarter of an hour until the pain is allayed4 ,in more aggravated cases1 and in cases of cholera1 a few drops may be taken at intervals of from two to five minutes4 ,a dose of fifteen drops of camphor on sugar tends to counteract a chill if taken soon after premonitory symptoms show themselves1 and act as a prophylactic against cold4 #ici4 ,colic or ,stomach-,ache4 ,this disorder is indicated by griping pains in the bowels1 which sometimes extends upwards into and over the region of the chest4 ,sometimes the pain is attended with vomiting and cold perspiration4 ,a warm bath is useful1 and hot flannels1 or a jar or bottle filled with hot water should be applied to the abdomen4 ,medicines4 ,aconitum napellus1 especially when the abdomen is tender to the touch1 and the patient is feverish2 ,belladonna for severe griping and spasmodic pains2 ,bryonia for bilious colic and diarrhoea2 ,chamomilla for children4 #idj4 ,constipation4 ,women are more subject than men to this confined state of the bowels1 which will1 in many cases yield to exercise1 plain nutritious diet1 with vegetables and cooked fruit1 and but little bread1 and an enema of milk and water1 or thin gruel if it is some time since there has been any action of the bowels4 ,medicines4 ,bryonia1 especially for rheumatic patients1 and disturbed state of the stomach2 ,nux vomica1 for persons of sedentary habits1 especially males2 ,pulsatilla1 for women2 ,sulphur1 for constipation that is habitual or of long continuance4 #ida4 ,convulsions4 ,for convulsions arising from whatever cause1 a warm bath is desirable1 and a milk and water enema1 if the child's bowels are confined4 ,medicines4 ,belladonna and ,chamomilla1 if the convulsions are caused by teething1 with ,aconitum napellus if the little patient be feverish2 ,aconitum napellus1 ,cina1 and ,belladonna1 for convulsions caused by worms2 ,aconite and ,coffoea1 when they arise from fright2 ,ipecacuanha and ,nux vomica1 when they have been caused by repletion1 or food that is difficult of digestion4 #idb4 ,cough4 ,for this disorder1 a light farinaceous diet is desirable1 with plenty of out-door exercise and constant use of the sponging-bath4 ,medicines4 ,aconitum napellus1 for a hard1 dry1 hacking cough2 ,antimonium1 for cough with wheezing and difficulty of expectoration2 ,belladonna1 for spasmodic cough1 with tickling in the throat1 or sore throat2 ,bryonia1 for hard1 dry cough1 with expectorations streaked with blood2 ipecacuanha1 for children4 #idc4 ,croup4 ,as this disorder frequently and quickly terminates fatally1 recourse should be had to a duly qualified practitioner as soon as possible4 ,the disease lies chiefly in the larynx and bronchial tubes1 and is easily recognisable by the sharp1 barking sound of the cough4 ,a warm bath and mustard poultice will often tend to give relief4 ,medicines4 ,aconitum napellus1 in the earlier stages of the disorder1 and spongia and ,hepar sulphuris1 in the more advanced stages1 the latter medicine being desirable when the cough is not so violent and the breathing easier4 #idd4 ,diarrhoea4 ,the medicines to be used in this disorder are those which are mentioned under colic and bilious attacks4 #ide4 ,dysentery ,dysentery is somewhat similar to diarrhoea1 but the symptoms are more aggravated in character1 and the evacuations are chiefly mucus streaked with blood4 ,as a local remedy hot flannels or a stone jar filled with hot water and wrapped in flannel1 should be applied to the abdomen4 ,medicines4 ,colocynthis and ,mercurius in alternation4 #idf4 ,dyspepsia ,dyspepsia or ,indigestion arises from weakness of the digestive organs4 ,symptoms4 ,chief among these are habitual costiveness1 heartburn and nausea1 disinclination to eat1 listlessness and weakness1 accompanied with fatigue after walking1 c41 restlessness and disturbed sleep at night1 bad taste in the mouth1 with white tongue1 especially in the morning1 accompanied at times with fulness in the region of the stomach1 and flatulence which causes disturbance of the heart4 ,the causes of indigestion are too numerous to be mentioned here1 but they may be inferred when it is said that scrupulous attention must be paid to diet 7see par4 #ifa72 that meals should be taken at regular and not too long intervals2 that warm drinks1 stimulants1 and tobacco should be avoided2 that early and regular hours should be kept1 with a cold or chilled sponge bath every morning2 and that measures should be taken to obtain a fair amount of exercise1 and to provide suitable occupation for both body and mind during the day4 ,medicines4 ,arnica montana for persons who are nervous and irritable1 and suffer much from headache2 ,bryonia for persons who are bilious and subject to rheumatism1 and those who are listless1 disinclined to eat1 and have an unpleasant bitter taste in the mouth2 ,hepar sulphuris for chronic indigestion and costiveness1 attended with tendency to vomit in the morning2 ,mercurius in cases of flatulence1 combined with costiveness2 ,nux vomica for indigestion that makes itself felt from #b a4m4 to #d a4m41 or thereabouts1 with loss of appetite and nausea in the morning1 and for persons with a tendency to piles1 and those who are engaged in sedentary occupations2 ,pulsatilla for women generally1 and ,chamomilla for children4 #idg4 ,fevers4 ,for all fevers of a serious character1 such as scarlet fever1 typhus fever1 typhoid fever1 gastric fever1 intermittent fever1 or ague1 c41 it is better to send at once for a medical man4 ,in cases of ordinary fever1 indicated by alternate flushes and shivering1 a hot dry skin1 rapid pulse1 and dry foul tongue1 the patient should have a warm bath1 take but little nourishment1 and drink cold water4 ,medicine4 ,aconitum napellus4 ,,and ,,faith ,,be ,,our ,,staff4 #idh4 ,flatulency4 ,this disorder1 which arises from1 and is a symptom of1 indigestion1 frequently affects respiration1 and causes disturbance and quickened action of the heart4 ,the patient should pay attention to diet1 as for dyspepsia4 ,medicines4 ,china and ,nux vomica2 ,pulsatilla for women1 and ,chamomilla for children4 ,see ,,dyspepsia 7#idf74 #idi4 ,headache4 ,this disorder proceeds from so many various causes1 which require different treatment1 that it is wiser to apply at once to a regular homoeopathic practitioner1 and especially in headache of frequent occurrence4 ,medicines4 ,nux vomica when headache is caused by indigestion2 ,pulsatilla being useful for women2 ,belladonna and ,ignatia1 for sick headache2 ,aconitum napellus and ,arsenicum for nervous headache4 #iej4 ,heartburn4 ,for this unpleasant sensation of heat1 arising from the stomach1 accompanied by a bitter taste1 and sometimes by nausea1 ,nux vomica is a good medicine4 ,pulsatilla may be taken by women4 #iea4 ,indigestion4 ,see ,,dyspepsia 7#idf74 #ieb4 ,measles4 ,this complaint1 which seldom attacks adults1 is indicated in its early stage by the usual accompaniments and signs of a severe cold in the head--namely1 sneezing1 running from the nose and eyelids1 which are swollen4 ,the sufferer also coughs1 does not care to eat1 and feels sick and restless4 ,about four days after the first appearance of these premonitory symptoms1 a red rash comes out over the face1 neck1 and body1 which dies away1 and finally disappears in about five days4 ,the patient should be kept warm1 and remain in one room during the continuance of the disorder1 and especially while the rash is out1 lest1 through exposure to cold in any way1 the rash may be checked and driven inwards4 ,medicines4 ,aconitum napellus1 and ,pulsatilla1 which are sufficient for all ordinary cases4 ,if there be much fever1 ,belladonna2 and if the rash be driven in by a chill1 ,bryonia4 #iec4 ,mumps4 ,this disorder is sometimes consequent on measles4 ,it is indicated by the swelling of the glands under the ears and lower jaw4 ,it is far more painful than dangerous4 ,fomenting with warm water is useful4 ,medicines4 ,mercurius generally2 ,belladonna may be used when mumps follow an attack of measles4 #ied4 ,nettlerash4 ,this rash1 so called because in appearance it resembles the swelling and redness caused by the sting of a nettle1 is generally produced by a disordered state of the stomach4 ,medicines4 ,aconitum napellus1 ,nux vomica1 or ,pulsatilla1 in ordinary cases2 ,arsenicum is useful if there be much fever2 ,belladonna if the rash is accompanied with headache4 #iee4 ,piles4 ,the ordinary homoeopathic remedies for this painful complaint are ,nux vomica and ,sulphur4 #ief4 ,sprains4 ,apply to the part affected a lotion formed of one part of tincture of ,arnica to two of water4 ,for persons who cannot use ,arnica1 in consequence of the irritation produced by it1 a lotion of tincture of ,calendula may be used in the proportion of one part of the tincture to four of water4 #ieg4 ,teething4 ,infants and very young children frequently experience much pain in the mouth during dentition1 and especially when the tooth is making its way through the gum4 ,the child is often feverish1 the mouth and gums hot and tender1 and the face flushed4 ,there is also much running from the mouth1 and the bowels are disturbed1 being in some cases confined1 and in others relaxed1 approaching to diarrhoea4 ,medicines4 ,these are ,aconitum napellus1 in ordinary cases2 ,nux vomica1 when the bowels are confined2 ,chamomilla1 when the bowels are relaxed2 ,mercurius1 if the relaxed state of the bowels has deepened into diarrhoea2 ,belladonna1 if there be symptoms of disturbance of the brain4 #ieh4 ,whooping-,cough4 ,this disease is sometimes of long duration1 for if it shows itself in the autumn or winter months1 the little patient will frequently retain the cough until ,may or even ,june1 when it disappears with the return of warmer weather4 ,change of air when practicable is desirable1 especially when the cough has been of long continuance4 ,in this cough there are three stages4 ,in the first the symptoms are those of an ordinary cold in the head and cough4 ,in the second the cough becomes hard1 dry and rapid1 and the inhalation of the air1 after or during the paroxysm of coughing produces the peculiar sound from which the disease is named4 ,in the final stage the cough occurs at longer intervals1 and the paroxysms are less violent and ultimately disappear4 ,in this stage the disease is subject to fluctuation1 the cough again increasing in frequency of occurrence and intensity if the patient has been unduly exposed to cold or damp1 or if the weather is very changeable4 ,children suffering from whooping-cough should have a light nourishing diet and only go out when the weather is mild and warm4 ,medicines4 ,aconitum napellus in the very commencement of the disorder1 followed by ,ipecacuanha and ,nux vomica when the second stage is just approaching and during its continuance4 ,these medicines may be continued if necessary during the third stage4 #iei4 ,worms4 ,the presence of worms is indicated by irritation of the membrane of the nose1 causing the child to thrust its finger into the nostrils2 by irritation of the lower part of the body2 by thinness1 excessive appetite and restlessness in sleep4 ,children suffering from worms should eat meat freely and not take so much bread1 vegetables1 and farinaceous food as children generally do4 ,they should have as much exercise as possible in the open air1 and be sponged with cold water every morning4 ,the worms that mostly trouble children are the thread worms1 which are present chiefly in the lower portion of the intestines1 and the round worm4 ,medicines1 c4 ,administer an injection of weak salt-and-water1 and give ,aconitum napellus1 to be followed by ,ignatia and ,sulphur in the order in which they are here given4 ,these are the usual remedies for thread worms4 ,for round worms1 whose presence in the stomach is indicated by great thinness1 sickness and discomfort1 and pain in the stomach1 ,aconitum napellus1 ,cina1 ,ignatia and ,sulphur are given4 #ifj4 ,extent of ,doses in ,homoeopathy4 ,homoeopathic medicines are given in the form of globules1 pilules1 or tincture1 the last-named being generally preferred4 ,the average doses for adults are from half a drop to one drop of the tincture given in a tablespoonful of water1 from two to four pilules1 or from three to six globules4 ,in using the tincture it is usual to measure out a few tablespoonfuls of water and to add to it a certain number of drops regulated by the quantity of water that is used4 ,for children medicine is mixed at the same strength1 but a less quantity is given4 ,the proper quantity for a dose is always given in books and manuals for the homoeopathic treatment of disease4 ,small cases of the principal medicines used in homoeopathy can be procured from most chemists1 and with each case a little book showing the symptoms and treatment of all ordinary complaints is usually given4 #ifa4 ,diet in ,homoeopathy4 ,the articles of food that are chiefly recommended when attention to diet is necessary are stale bread1 beef1 mutton1 poultry1 fresh game1 fish1 chiefly cod and flat fish1 avoiding mackerel1 c41 eggs and oysters4 ,rice1 sago1 tapioca1 and arrowroot are permitted1 as are also potatoes1 carrots1 turnips1 broccoli1 cauliflower1 asparagus1 ,french beans1 and broad beans4 ,water1 milk1 cocoa1 and chocolate may be drunk4 ,it is desirable to avoid all things that are not specified in the foregoing list4 ,ripe fruit may be eaten1 but unripe fruit1 unless cooked should be scrupulously avoided4 #ifb4 ,signs of the ,weather4 #ifc4 ,dew4 ,if the dew lies plentifully on the grass after a fair day1 it is a sign of another fair day4 ,if not1 and there is no wind1 rain must follow4 ,a red evening portends fine weather2 but if the redness spread too far upwards from the horizon in the evening1 and especially in the morning1 it foretells wind or rain1 or both4 #ifd4 ,colour of ,sky4 ,when the sky1 in rainy weather1 is tinged with sea green1 the rain will increase2 if with deep blue1 it will be showery4 #ife4 ,clouds4 ,previous to much rain falling1 the clouds grow bigger1 and increase very fast1 especially before thunder4 ,when the clouds are formed like fleeces1 but dense in the middle and bright towards the edges1 with the sky bright1 they are signs of a frost1 with hail1 snow1 or rain4 ,if clouds form high in air1 in thin white trains like locks of wool1 they portend wind1 and probably rain4 ,when a general cloudiness covers the sky1 and small black fragments of clouds fly underneath1 they are a sure sign of rain1 and probably will be lasting4 ,two currents of clouds always portend rain1 and1 in summer1 thunder4 #iff4 ,heavenly ,bodies ,a haziness in the air1 which dims the sun's light1 and makes the orb appear whitish1 or ill-defined--or at night1 if the moon and stars grow dim1 and a ring encircles the former1 rain will follow4 ,if the sun's rays appear like ,moses' horns--if white at setting1 or shorn of his rays1 or if he goes down into a bank of clouds in the horizon1 bad weather is to be expected4 ,if the moon looks pale and dim1 we expect rain2 if red1 wind2 and if of her natural colour1 with a clear sky1 fair weather4 ,if the moon is rainy throughout1 it will clear at the change1 and1 perhaps1 the rain return a few days after4 ,if fair throughout1 and rain at the change1 the fair weather will probably return on the fourth or fifth day4 #ifg4 ,weather ,precautions4 ,if the weather appears doubtful1 always take the precaution of having an umbrella when you go out1 as you thereby avoid the chance of getting wet--or encroaching under a friend's umbrella4--or being under the necessity of borrowing one1 which involves the trouble of returning it1 and possibly puts the lender to inconvenience4 #ifh4 ,leech ,barometer4 ,take an eight ounce phial and three-parts fill it with water1 and place in it a healthy leech1 changing the water in summer once a week1 and in winter once in a fortnight1 and it will most accurately prognosticate the weather4 ,if the weather is to be fine1 the leech lies motionless at the bottom of the glass1 and coiled together in a spiral form2 if rain may be expected1 it will creep up to the top of its lodgings1 and remain there till the weather is settled2 if we are to have wind1 it will move through its habitation with amazing swiftness1 and seldom goes to rest till it begins to blow hard2 if a remarkable storm of thunder and rain is to succeed1 it will lodge for some days before almost continually out of the water1 and discover great uneasiness in violent throes and convulsive-like motions2 in frost as in clear summer-like weather it lies constantly at the bottom2 and in snow as in rainy weather it pitches its dwelling in the very mouth of the phial4 ,the top should be covered over with a piece of muslin4 #ifi4 ,the ,chemical ,barometer4 ,take a long narrow bottle1 such as an old-fashioned ,eau-de-,cologne bottle1 and put into it two and a half drachms of camphor1 and eleven drachms of spirit of wine2 when the camphor is dissolved1 which it will readily do by slight agitation1 add the following mixture3--,take water1 nine drachms2 nitrate of potash 7saltpetre71 thirty-eight grains2 and muriate of ammonia 7sal ammoni71 thirty-eight grains4 ,dissolve these salts in the water prior to mixing with the camphorated spirit2 then shake the whole well together4 ,cork the bottle well1 and wax the top1 but afterwards make a very small aperture in the cork with a red-hot needle4 ,the bottle may then be hung up1 or placed in any stationary position4 ,by observing the different appearances which the materials assume1 as the weather changes1 it becomes an excellent prognosticator of a coming storm or of fine weather4 #igj4 ,signification of ,names4 #iga4 ,christian ,names of ,men4 ,aaron1 ,hebrew1 a mountain1 or lofty4 ,abel1 ,hebrew1 vanity4 ,abraham1 ,hebrew1 the father of many4 ,absalom1 ,hebrew1 the father of peace4 ,adam1 ,hebrew1 red earth4 ,adolphus1 ,saxon1 happiness and help4 ,adrian1 ,latin1 one who helps4 ,alan1 ,celtic1 harmony2 or ,slavonic1 a hound4 ,albert1 ,saxon1 all bright4 ,alexander1 ,greek1 a helper of men4 ,alfred1 ,saxon1 all peace4 ,alonzo1 form of ,alphonso1 q4v4 ,alphonso1 ,german1 ready or willing4 ,ambrose1 ,greek1 immortal4 ,amos1 ,hebrew1 a burden4 ,andrew1 ,greek1 courageous4 ,anthony1 ,latin1 flourishing4 ,archibald1 ,german1 a bold observer4 ,arnold1 ,german1 a maintainer of honour4 ,arthur1 ,british1 a strong man4 ,augustus17 ,augustin17 ,latin venerable1 grand4 ,baldwin1 ,german1 a bold winner4 ,bardulph1 ,german1 a famous helper4 ,barnaby1 ,hebrew1 a prophet's son4 ,bartholomew1 ,hebrew1 the son of him who made the waters to rise4 ,beaumont1 ,french1 a pretty mount4 ,bede1 ,saxon1 prayer4 ,benjamin1 ,hebrew1 the son of a right hand4 ,bennet1 ,latin1 blessed4 ,bernard1 ,german1 bear's heart4 ,bertram1 ,german1 fair1 illustrious4 ,bertrand1 ,german1 bright raven4 ,boniface1 ,latin1 a well-doer4 ,brian1 ,french1 having a thundering voice4 ,cadwallader1 ,british1 valiant in war4 ,csar1 ,latin1 adorned with hair4 ,caleb1 ,hebrew1 a dog4 ,cecil1 ,latin1 dim-sighted4 ,charles1 ,german1 noble-spirited4 ,christopher1 ,greek1 bearing ,christ4 ,clement1 ,latin1 mild-tempered4 ,conrad1 ,german1 able counsel4 ,constantine1 ,latin1 resolute4 ,cornelius1 ,latin1 meaning uncertain4 ,crispin1 ,latin1 having curled locks4 ,cuthbert1 ,saxon1 known famously4 ,dan1 ,hebrew1 judgment4 ,daniel1 ,hebrew1 ,god is judge4 ,david1 ,hebrew1 well-beloved4 ,denis1 ,greek1 belonging to the god of wine4 ,douglas1 ,gaelic1 dark grey4 ,duncan1 ,saxon1 brown chief4 ,dunstan1 ,saxon1 most high4 ,edgar1 ,saxon1 happy honour4 ,edmund1 ,saxon1 happy peace4 ,edward1 ,saxon1 happy keeper4 ,edwin1 ,saxon1 happy conqueror4 ,egbert1 ,saxon1 ever bright4 ,elijah1 ,hebrew1 ,god the ,lord4 ,elisha1 ,hebrew1 the salvation of ,god4 ,emmanuel1 ,hebrew1 ,god with us4 ,enoch1 ,hebrew1 dedicated4 ,ephraim1 ,hebrew1 fruitful4 ,erasmus1 ,greek1 lovely1 worthy to be loved4 ,ernest1 ,greek1 earnest1 serious4 ,esau1 ,hebrew1 hairy4 ,eugene1 ,greek1 nobly descended4 ,eustace1 ,greek1 standing firm4 ,evan1 or ,ivan1 ,british1 the same as ,john4 ,everard1 ,german1 well reported4 ,ezekiel1 ,hebrew1 the strength of ,god4 ,felix1 ,latin1 happy4 ,ferdinand1 ,german1 pure peace4 ,fergus1 ,saxon1 manly strength4 ,francis1 ,german1 free4 ,frederic1 ,german1 rich peace4 ,gabriel1 ,hebrew1 the strength of ,god4 ,geoffrey1 ,german1 joyful4 ,george1 ,greek1 a husbandman4 ,gerard1 ,saxon1 all towardliness4 ,gideon1 ,hebrew1 a breaker4 ,gilbert1 ,saxon1 bright as gold4 ,giles1 ,greek1 a little goat4 ,godard1 ,german1 a godly disposition4 ,godfrey1 ,german1 ,god's peace4 ,godwin1 ,german1 victorious in ,god4 ,griffith1 ,british1 having great faith4 ,guy1 ,french1 a leader4 ,hannibal1 ,punic1 a gracious lord4 ,harold1 ,saxon1 a champion4 ,hector1 ,greek1 a stout defender4 ,henry1 ,german1 a rich lord4 ,herbert1 ,german1 a bright lord4 ,hercules1 ,greek1 the glory of ,hera1 or ,juno4 ,hezekiah1 ,hebrew1 cleaving to the ,lord4 ,horace1 ,latin4 ,horatio1 ,italian1 worthy to be beheld4 ,howel1 ,british1 sound or whole4 ,hubert1 ,german1 a bright colour4 ,hugh1 ,dutch1 high1 lofty4 ,humphrey1 ,german1 domestic peace4 ,ignatius1 ,latin1 fiery4 ,ingram1 ,german1 of angelic purity4 ,isaac1 ,hebrew1 laughter4 ,jabez1 ,hebrew1 one who causes pain4 ,jacob1 ,hebrew1 a supplanter4 ,james or ,jacques1 beguiling4 ,joab1 ,hebrew1 fatherhood4 ,job1 ,hebrew1 sorrowing4 ,joel1 ,hebrew1 acquiescing4 ,john1 ,hebrew1 the grace of the ,lord4 ,jonah1 ,hebrew1 a dove4 ,jonathan1 ,hebrew1 the gift of the ,lord4 ,joscelin1 ,german1 just4 ,joseph1 ,hebrew1 addition4 ,joshua1 ,hebrew1 a ,saviour4 ,josiah_/,josais1 ,hebrew1 the fire of the ,lord4 ,julius1 ,latin1 soft-haired4 ,lambert1 ,saxon1 a fair lamb4 ,lancelot1 ,spanish1 a little lance4 ,laurence1 ,latin1 crowned with laurels4 ,lazarus1 ,hebrew1 destitute of help4 ,leonard1 ,german1 like a lion4 ,leopold1 ,german1 defending the people4 ,lewis _/ ,louis1 ,french1 the defender of the people4 ,lionel1 ,latin1 a little lion4 ,llewellin1 ,british1 like a lion4 ,llewellyn1 ,celtic1 lightning4 ,lucius1 ,latin1 shining4 ,luke1 ,greek1 a wood or grove4 ,manfred1 ,german1 great peace4 ,mark1 ,latin1 a hammer4 ,martin1 ,latin1 martial4 ,matthew1 ,hebrew1 a gift or present4 ,maurice1 ,latin1 sprung of a ,moor4 ,meredith1 ,british1 the roaring of the sea4 ,michael1 ,hebrew1 who is like ,god8 ,morgan1 ,british1 a mariner4 ,moses1 ,hebrew1 drawn out4 ,nathaniel1 ,hebrew1 the gift of ,god4 ,neal1 ,french1 somewhat black4 ,nicholas1 ,greek1 victorious over the people4 ,noel1 ,french1 belonging to one's nativity4 ,norman1 ,french1 one born in ,normandy4 ,obadiah1 ,hebrew1 the servant of the ,lord4 ,oliver1 ,latin1 an olive4 ,orlando1 ,italian1 counsel for the land4 ,orson1 ,latin1 a bear4 ,osmund1 ,saxon1 house peace4 ,oswald1 ,saxon1 ruler of a house4 ,owen1 ,british1 well-descended4 ,patrick1 ,latin1 a nobleman4 ,paul1 ,latin1 small1 little4 ,paulinus1 ,latin1 little ,paul4 ,percival1 ,french1 a place in ,france4 ,percy1 ,english1 adaptation of pierce eye4 ,peregrine1 ,latin1 outlandish4 ,peter1 ,greek1 a rock or stone4 ,philip1 ,greek1 a lover of horses4 ,phineas1 ,hebrew1 of bold countenance4 ,ralph1 contracted from ,randolph1 or ,randal1 or ,ranulph1 ,saxon1 pure help4 ,raymond1 ,german1 quiet peace4 ,reuben1 ,hebrew1 the son of vision4 ,reynold1 ,german1 a lover of purity4 ,richard1 ,saxon1 powerful4 ,robert1 ,german1 famous in counsel4 ,roderick1 ,german1 rich in fame4 ,roger1 ,german1 strong counsel4 ,roland_/,rowland ,german1 counsel for the land4 ,rollo1 form of ,roland1 q4v4 ,rufus1 ,latin1 reddish4 ,samson1 ,hebrew1 a little son4 ,samuel1 ,hebrew1 heard by ,god4 ,saul1 ,hebrew1 desired4 ,sebastian1 ,greek1 to be reverenced4 ,seth1 ,hebrew1 appointed4 ,silas1 ,latin1 sylvan or living in the woods4 ,simeon1 ,hebrew1 hearing4 ,simon1 ,hebrew1 obedient4 ,solomon1 ,hebrew1 peaceable4 ,stephen1 ,greek1 a crown or garland4 ,swithin1 ,saxon1 very high4 ,theobald1 ,saxon1 bold over the people4 ,theodore1 ,greek1 the gift of ,god4 ,theodosius1 ,greek1 given of ,god4 ,theophilus1 ,greek1 a lover of ,god4 ,thomas1 ,hebrew1 a twin4 ,timothy1 ,greek1 a fearer of ,god4 ,titus1 ,greek1 meaning uncertain4 ,toby _/ ,tobias1 ,hebrew1 the goodness of the ,lord4 ,valentine1 ,latin1 powerful4 ,victor1 ,latin1 conqueror4 ,vincent1 ,latin1 conquering4 ,vivian1 ,latin1 living4 ,walter1 ,german1 a conqueror4 ,walwin1 ,german1 a conqueror4 ,wilfred1 ,saxon1 bold and peaceful4 ,william1 ,german1 defending many4 ,zaccheus1 ,syriac1 innocent4 ,zachary1 ,hebrew1 remembering the ,lord4 ,zebedee1 ,syriac1 having an inheritance4 ,zechariah1 ,hebrew1 remembered of the ,lord4 ,zedekiah1 ,hebrew1 the justice of the ,lord4 #igb4 ,christian ,names of ,women4 ,ada1 ,german1 same as ,edith1 q4v4 ,adela1 ,german1 same as ,adeline1 q4v4 ,adelaide1 ,german1 same as ,adeline1 q4v4 ,adeline1 ,german1 a princess4 ,agatha1 ,greek1 good4 ,agnes1 ,german1 chaste4 ,alethea1 ,greek1 the truth4 ,althea1 ,greek1 hunting4 ,alice _/ ,alicia1 ,german1 noble4 ,alma1 ,latin1 benignant4 ,amabel1 ,latin1 loveable4 ,amy _/ ,amelia1 ,french1 a beloved4 ,angelina1 ,greek1 lovely1 angelic4 ,anna _/ ,anne1 ,hebrew1 gracious4 ,arabella1 ,latin1 a fair altar4 ,aureola1 ,latin1 like gold4 ,aurora1 ,latin1 morning brightness4 ,barbara1 ,latin1 foreign or strange4 ,beatrice1 ,latin1 making happy4 ,bella1 ,italian1 beautiful4 ,benedicta1 ,latin1 blessed4 ,bernice1 ,greek1 bringing victory4 ,bertha1 ,greek1 bright or famous4 ,bessie1 short form of ,elizabeth1 q4v4 ,blanche1 ,french1 fair4 ,bona1 ,latin1 good4 ,bridget1 ,irish1 shining bright4 ,camilla1 ,latin1 attendant at a sacrifice4 ,carlotta1 ,italian1 same as ,charlotte1 q4v4 ,caroline1 feminine of ,carolus1 the ,latin of ,charles1 noble-spirited4 ,cassandra1 ,greek1 a reformer of men4 ,catherine1 ,greek1 pure or clean4 ,cecilia1 ,latin1 from ,cecil4 ,charity1 ,greek1 love1 bounty4 ,charlotte1 ,french1 all noble4 ,chloe1 ,greek1 a green herb4 ,christiana1 ,greek1 belonging to ,christ4 ,cicely1 a corruption of ,cecilia1 q4v4 ,clara1 ,latin1 clear or bright4 ,clarissa1 ,latin1 clear or bright4 ,constance1 ,latin1 constant4 ,dagmar1 ,german1 joy of the ,danes4 ,deborah1 ,hebrew1 a bee4 ,diana1 ,greek1 ,jupiter's daughter4 ,dorcas1 ,greek1 a wild roe4 ,dorothea_/,dorothy1 ,greek1 the gift of ,god4 ,edith1 ,saxon1 happiness4 ,eleanor1 ,saxon1 all fruitful4 ,eliza_/,elizabeth1 ,hebrew1 the oath of ,god4 ,ellen1 another form of ,helen1 q4v4 ,emily1 corrupted from ,amelia4 ,emma1 ,german1 a nurse4 ,esther_/,hesther1 ,hebrew1 secret4 ,eudoia1 ,greek1 prospering in the way4 ,eudora1 ,greek1 good gift4 ,eudosia1 ,greek1 good gift or well-given4 ,eugenia1 ,french1 well-born4 ,eunice1 ,greek1 fair victory4 ,eva _/ ,eve1 ,hebrew1 causing life4 ,fanny1 diminutive of ,frances1 q4v4 ,fenella1 ,greek1 bright to look on4 ,flora1 ,latin1 flowers4 ,florence1 ,latin1 blooming1 flourishing4 ,frances1 ,german1 free4 ,gertrude1 ,german1 all truth4 ,grace1 ,latin1 favour4 ,hagar1 ,hebrew1 a stranger4 ,hadassah1 ,hebrew1 form of ,esther1 q4v4 ,hannah1 ,hebrew1 gracious4 ,harriet1 ,german1 head of the house4 ,helen _/ ,helena1 ,greek1 alluring4 ,henrietta1 fem4 and dim4 of ,henry1 q4v4 ,hephzibah1 ,hebrew1 my delight is in her4 ,hilda1 ,german1 warrior maiden4 ,honora1 ,latin1 honourable1 ,huldah1 ,hebrew1 a weazel4 ,isabella1 ,spanish1 fair ,eliza4 ,jane _/ ,jeanne1 feminine of ,john1 q4v4 ,janet _/ ,jeannette1 little ,jane4 ,jemima1 ,hebrew1 a dove4 ,joan1 ,hebrew1 fem4 of ,john1 q4v4 ,joanna or ,johanna1 form of ,joan1 q4v4 ,joyce1 ,french1 pleasant4 ,judith1 ,hebrew1 praising4 ,julia _/ ,juliana1 feminine of ,julian1 q4v4 ,katharine1 form of ,catherine1 q4v4 ,keturah1 ,hebrew1 incense4 ,keziah1 ,hebrew1 cassia4 ,laura1 ,latin1 a laurel4 ,lavinia1 ,latin1 of ,latium4 ,letitia1 ,latin1 joy of gladness4 ,lilian _/ ,lily1 ,latin1 a lily4 ,lois1 ,greek1 better4 ,louisa1 ,german1 fem4 of ,louis1 q4v4 ,lucretia1 ,latin1 a chaste ,roman lady4 ,lucy1 ,latin1 feminine of ,lucius4 ,lydia1 ,greek1 descended from ,lud1 ,mabel1 ,latin1 lovely or loveable4 ,madeline1 form of ,magdalen1 q4v4 ,magdalen1 ,syriac1 magnificent4 ,margaret1 ,greek1 a pearl4 ,maria _/ ,marie1 forms of ,mary1 q4v4 ,martha1 ,hebrew1 bitterness4 ,mary1 ,hebrew1 bitter4 ,matilda1 ,german1 a lady of honour4 ,maud1 ,german1 form of ,matilda1 q4v4 ,may1 ,latin1 month of ,may1 or dim4 of ,mary1 q4v4 ,mercy1 ,english1 compassion4 ,mildred1 ,saxon1 speaking mild1 ,minnie1 dim4 of ,margaret1 q4v4 ,naomi1 ,hebrew1 alluring4 ,nest1 ,british1 the same as ,agnes1 ,nicola1 ,greek1 feminine of ,nicholas4 ,olive _/ ,olivia1 ,latin1 an olive4 ,olympic1 ,greek1 heavenly4 ,ophelia1 ,greek1 a serpent4 ,parnell _/ ,petronilla1 little ,peter4 ,patience1 ,latin1 bearing patiently4 ,paulina1 ,latin1 feminine of ,paulinus4 ,penelope1 ,greek1 a weaver4 ,persis1 ,greek1 destroying4 ,philadelphia1 ,greek1 brotherly love4 ,philippa1 ,greek1 feminine of ,philip4 ,phoebe1 ,greek1 the light of life4 ,phyllis1 ,greek1 a green bough4 ,polly1 variation of ,molly1 dim4 of ,mary1 q4v4 ,priscilla1 ,latin1 somewhat old4 ,prudence1 ,latin1 discretion4 ,pysche1 ,greek1 the soul4 ,rachel1 ,hebrew1 a lamb4 ,rebecca1 ,hebrew1 fat or plump4 ,rhoda1 ,greek1 a rose4 ,rosa _/ ,rose1 ,latin1 a rose4 ,rosalie _/ ,rosaline1 ,latin1 little rose4 ,rosalind1 ,latin1 beautiful as a rose4 ,rosabella1 ,italian1 a fair rose4 ,rosamond1 ,saxon1 rose of peace4 ,roxana1 ,persian1 dawn of day4 ,ruth1 ,hebrew1 trembling1 or beauty4 ,sabina1 ,latin1 sprung from the ,sabines ,salome1 ,hebrew1 perfect4 ,sapphira1 ,greek1 like a sapphire stone4 ,sarah1 ,hebrew1 a princess4 ,selina1 ,greek1 the moon4 ,sibylla1 ,greek1 the counsel of ,god4 ,sophia1 ,greek1 wisdom4 ,sophronia1 ,greek1 of a sound mind4 ,susan _/ ,susanna ,hebrew1 a lily4 ,tabitha1 ,syriac1 a roe4 ,temperance1 ,latin1 moderation4 ,theodosia1 ,greek1 given by ,god4 ,tryphena1 ,greek1 delicate4 ,tryphosa1 ,greek1 delicious4 ,victoria1 ,latin1 victory4 ,vida1 ,erse1 feminine of ,david4 ,ursula1 ,latin1 a she bear4 ,walburga1 ,saxon1 gracious4 ,winifred1 ,saxon1 winning peace4 ,zenobia1 ,greek1 the life of ,jupiter4 ,,nor ,,break ,,the ,,ties ,,of ,,friendship ,,needlessly4 #igc4 ,hints on the ,barometer4 #igd4 ,why does a ,barometer indicate the ,pressure of the ,atmosphere8 ,because it consists of a tube containing quicksilver1 closed at one end and open at the other1 so that the pressure of air upon the open end balances the weight of the column of mercury 7quicksilver72 and when the pressure of the air upon the open surface of the mercury increases or decreases1 the mercury rises or falls in response thereto4 #ige4 ,why is a ,barometer called also a ,weather ,glass8 ,because changes in the weather are generally preceded by alterations in the atmospheric pressure4 ,but we cannot perceive those changes as they gradually occur2 the alteration in the height of the column of mercury1 therefore1 enables us to know that atmospheric changes are taking place1 and by observation we are enabled to determine certain rules by which the state of the weather may be foretold with considerable probability4 #igf4 ,why docs the ,hand of the ,weather ,dial change its ,position when the ,column of ,mercury rises or falls8 ,because a weight which floats upon the open surface of the mercury is attached to a string1 having a nearly equal weight at the other extremity2 the string is laid over a revolving pivot1 to which the hand is fixed1 and the friction of the string turns the hand as the mercury rises or falls4 #igg4 ,why does ,tapping the ,face of the ,barometer sometimes cause the ,hand to ,move8 ,because the weight on the surface of the mercury frequently leans against the side of the tube1 and does not move freely4 ,and1 also1 the mercury clings to the sides of the tube by capillary attraction2 therefore1 tapping on the face of the barometer sets the weight free1 and overcomes the attraction which impedes the rise or fall of the mercury4 #igh4 ,why does the ,fall of the ,barometer denote the ,approach of ,rain8 ,because it shows that as the air cannot support the full weight of the column of mercury1 the atmosphere must be thin with watery vapours4 #igi4 ,why does the ,rise of the ,barometer denote the ,approach of ,fine ,weather8 ,because the external air1 becoming dense1 and free from highly elastic vapours1 presses with increased force upon the mercury upon which the weight floats2 that weight1 therefore1 sinks in the short tube as the mercury rises in the long one1 and in sinking1 turns the hand to ,change1 ,fair1 e4 #ihj4 ,when does the ,barometer stand highest8 ,when there is a duration of frost1 or when north-easterly winds prevail4 #iha4 ,why does the ,barometer stand highest at these ,times8 ,because the atmosphere is exceedingly dry and dense1 and fully balances the weight of the column of mercury4 #ihb4 ,when does the ,barometer stand lowest8 ,when a thaw follows a long frost1 or when south-west winds prevail4 #ihc4 ,why does the ,barometer stand lowest at these ,times8 ,because much moisture exists in the air1 by which it is rendered less dense and heavy4 #a ,footnote #a3 ,from ,the ,reason ,why--,general ,science1 containing #a1djj ,reasons for things generally believed but imperfectly understood4 ,london3 ,houlston and ,sons4 #ihd4 ,cheap ,fuel ,one bushel of small coal or sawdust1 or both mixed together1 two bushels of sand1 one bushel and a half of clay4 ,let these be mixed together with common water1 like ordinary mortar2 the more they are stirred and mixed together the better2 then make them into balls1 or1 with a small mould1 in the shape of bricks1 pile them in a dry place1 and use when hard and sufficiently dry4 ,a fire cannot be lighted with them1 but when the fire is lighted1 put two or three on behind with some coals in front1 and the fire will be found to last longer than if made up in the ordinary way4 #ihe4 ,economy of ,fuel4 ,there is no part of domestic economy which everybody professes to understand better than the management of a fire1 and yet there is no branch in the household arrangement where there is a greater proportional and unnecessary waste than arises from ignorance and mismanagement in this article4 #ihf4 ,the ,use of the ,poker4 ,the use of the poker should be confined to two particular points--the opening of a dying fire1 so as to admit the free passage of the air into it1 and sometimes1 but not always1 through it2 or else1 drawing together the remains of a half-burned fire1 so as to concentrate the heat1 whilst the parts still ignited are opened to the atmosphere4 #ihg4 ,the ,use of ,bellows 7#a74 ,when using a pair of bellows to a fire only partially ignited1 or partially extinguished1 blow1 at first1 not into the part that is still alight1 but into the dead coals close to it1 so that the air may partly extend to the burning coal4 #ihh4 ,the ,use of ,bellows 7#b74 ,after a few blasts blow into the burning fuel1 directing the stream partly towards the dead coal1 when it will be found that the ignition will extend much more rapidly than under the common method of blowing furiously into the flame at random4 #ihi4 ,ordering ,coals4 ,if the consumer1 instead of ordering a large supply of coals at once1 will at first content himself with a sample1 he may with very little trouble ascertain who will deal fairly with him2 and1 if he wisely pays ready money1 he will be independent of his coal merchant2 a situation which few families1 even in genteel life1 can boast of4 #iij4 ,the ,truest ,economy 7#a74 ,to deal for ready money only in all the departments of domestic arrangement1 is the truest economy4 ,this truth cannot be repeated too often4 #iia4 ,the ,truest ,economy 7#b74 ,ready money will always command the best and cheapest of every article of consumption1 if expended with judgment2 and the dealer1 who intends to act fairly1 will always prefer it4 #iib4 ,cash vs4 ,credit 7#a74 ,trust not him who seems more anxious to give credit than to receive cash4 #iic4 ,cash vs4 ,credit 7#b74 ,the former hopes to secure custom by having a hold upon you in his books1 and continues always to make up for his advance1 either by an advanced price1 or an inferior article1 whilst the latter knows that your custom can only be secured by fair dealing4 #iid4 ,buy at ,proper ,seasons4 ,there is1 likewise1 another consideration1 as far as economy is concerned1 which is not only to buy with ready money1 but to buy at proper seasons2 for there is with every article a cheap season and a dear one2 and with none more than coals1 insomuch that the master of a family who fills his coal cellar in the middle of the summer1 rather than the beginning of the winter1 will find it filled at far less expense than it would otherwise cost him4 #iie4 ,waste4 ,it is now necessary to remind our readers that chimneys often smoke1 and that coals are often wasted by throwing too much fuel at once upon a fire4 #iif4 ,preventing ,waste4 ,to prove this it is only necessary to remove the superfluous coal from the top of the grate1 when the smoking instantly ceases2 as to the waste1 that evidently proceeds from the injudicious use of the poker1 which not only throws a great portion of the small coals among the cinders1 but often extinguishes the fire it was intended to foster4 #iig4 ,the ,parson's or ,front ,fire ,grate4 ,the construction of most of the grates of the present day tends very much to a great consumption of fuel without a proportionate increase in the heat of the room4 ,the ,parson's grate was suggested by the late ,mr4 ,mechi1 of ,tiptree ,hall1 ,kelvedon1 ,essex1 in order to obtain increased heat from less fuel4 ,speaking of this grate1 ,mr4 ,mechi says3 ,the tested gain by the use of this grate is an increase of #ae degrees of temperature1 with a saving of one-third in fuel4 ,i believe that there are several millions of grates on the wrong principle1 hurrying the heat up the chimney instead of into the room1 and thus causing an in-draught of cold air4 ,this is especially the case with strong drawing registers4 ,no part of a grate should be of iron1 except the thin front bars2 for iron is a conductor away of heat1 but fire-bricks are not so4 ,the principle of the grate is thus explained by a writer in ',the ,field'1 who says3 ,if any of your readers are troubled with smoky fires and cold rooms1 allow me to recommend them to follow ,mr4 ,mechi's plan1 as ,i have done4 ,remove the front and bottom bars from any ordinary grate2 then lay on the hearth1 under where the bars were1 a large fire tile1 three inches thick1 cut to fit properly1 and projecting about an inch further out than the old upright bars4 ,then get made by the blacksmith a straight hurdle1 twelve inches deep1 having ten bars1 to fit into the slots which held the old bars1 and allow it to take its bearing upon the projecting fire-brick4 ,the bars should be round1 of five-eighth inch rod1 excepting the top and bottom1 which are better flat1 about #a-a_/d in4 broad4 ,my dining-room grate was thus altered at a total cost of eighteen shillings two years ago1 the result being that a smoky chimney is cured1 and that the room is always at a really comfortable temperature1 with a smaller consumption of coal than before4 ,the whole of the radiation is into the room1 with perfect slow combustion4 #iih4 ,oil ,lighting4 ,whenever oil1 whether animal1 vegetable1 or mineral1 is used for the purpose of artificial light1 it should be kept free from all exposure to atmospheric air2 as it is apt to absorb considerable quantities of oxygen4 ,if animal oil is very coarse or tenacious1 a very small quantity of oil of turpentine may be added4 #iii4 ,improving ,candles4 ,candles improve by keeping a few months4 ,if wax candles become discoloured or soiled1 they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine4 #ajjj4 ,lighting ,candles4 ,in lighting candles always hold the match to the side of the wick1 and not over the top of it1 as is generally done4 #ajja4 ,night ,lights4 ,field's and ,child's night lights are generally known and are easily obtainable4 ,but under circumstances where they cannot be procured1 the waste of candles may be thus applied4 ,make a fine cotton1 and wax it with white wax4 ,then cut into the requisite lengths4 ,melt the grease and pour into pill boxes1 previously either fixing the cotton in the centre1 or dropping it in just before the grease sets4 ,if a little white wax be melted with the grease1 all the better4 ,in this manner1 the ends and drippings of candles may be used up4 ,when set to burn1 place in a saucer1 with sufficient water to rise to the extent of the #afth of an inch around the base of the night light4 #ajjb4 ,revolving ,ovens4 ,these ovens may be easily made by any tin-man4 ,they are not now manufactured for sale1 which is to be regretted1 on account of their obvious utility4 ,when suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string1 the ,revolving ,oven will bake bread1 cakes1 pies1 c41 in a much more equal and perfect manner than either a side oven or an ,american oven1 without depriving the room of the heat and comfort of the fire4 ,before an ordinary fire1 in any room in the house1 it will bake a four-pound loaf in an hour and twenty minutes4 ,it also bakes pastry remarkably well1 and all the care it requires is merely to give it a look now and then to see that it keeps turning4 ,the bottom of the oven1#a is made in the form of two saucers1 the lower one of which is inverted1 while the other stands on it in the ordinary position4 ,a rim1 from #a in4 to #b in4 in height1 is fixed round the eage of the upper saucer1 but a little within it1 and over this rim fits a cylinder with a top1 slightly domed1 which also resembles a saucer turned upside-down4 ,in the centre of the top is a circular ventilator1 through which steam1 generated in baking1 can escape1 and the ventilator is covered by a domed plate1 as large as the top of the oven4 ,this acts as a radiator to reflect heat on the top of the oven1 and is furnished with a knob1 by which the cylinder that covers the article to be baked may be removed1 in order to view the progress of the baking4 ,two strong wires project from the bottom on either side1 terminating in loops or eyes for the reception of the hooks of a handle1 by which the entire apparatus may be suspended in front of the fire4 ,footnote #a3 ,an illustration of this oven is given in the ,dictionary of ,daily ,wants1 under the word ,oven4 ,this work is published by ,messrs4 ,houlston and ,sons1 ,paternoster-square1 ,e4,c4 #ajjc4 ,yeast 7#a74 ,boil1 say on ,monday morning1 two ounces of the best hops in four quarts of water for half an hour2 strain it1 and let the liquor cool to new-milk warmth2 then put in a small handful of salt1 and half a pound of sugar2 beat up one pound of the best flour with some of the liquor1 and then mix well all together4 ,on ,wednesday add three pounds of potatoes1 boiled1 and then mashed1 to stand till ,thursday2 then strain it and put it into bottles1 and it is ready for use4 ,it must be stirred frequently while it is making1 and kept near the fire4 ,before using1 shake the bottle up well4 ,it will keep in a cool place for two months1 and is best at the latter part of the time4 ,this yeast ferments spontaneously1 not requiring the aid of other yeast2 and if care be taken to let it ferment well in the earthen bowl in which it is made1 you may cork it up tight when bottled4 ,the quantity above given will fill four seltzer-water bottles4 ,,never ,,spend ,,your ,,money ,,before ,,you ,,have ,,it4 #ajjd4 ,yeast 7#b74 ,the following is an excellent recipe for making yeast3--,for #ad lbs4 of flour 7but a greater quantity does not require so much in proportion71--into two quarts of water put a quarter of an ounce of hops1 two potatoes sliced1 and a tablespoonful of malt or sugar2 boil for twenty minutes1 strain through a sieve1 let the liquor stand till new-milk warm1 then add the quickening2 let it stand in a large jar or jug till sufficiently risen2 first put into an earthen bottle from a pint to two quarts of the yeast1 according to the size of the baking1 for a future quickening4 ,let it stand uncorked an hour or two1 and put into a cool place till wanted for a fresh baking4 ,put the remainder of it1 and two quarts of warm water1 to half or more of the flour2 stir well1 let it stand to rise1 knead up with the rest of the flour1 put it into or upon tins1 and let it stand to rise4 ,then bake in a moderately quick oven4 ,for a first quickening a little ,german yeast will do4 #ajje4 ,economical ,yeast4 ,boil one pound of good flour1 a quarter of a pound of brown sugar1 and a little salt1 in two gallons of water1 for one hour4 ,when milk-warm1 bottle it1 and cork it close4 ,it will be fit for use in twenty-four hours4 ,one pint of this yeast will make eighteen pounds of bread4 #ajjf4 ,pure and ,cheap ,bread4 ,whole meal bread may be made by any one who possesses a small hand mill that will grind about twenty pounds of wheat at a time4 ,this bread is far more nutritious than ordinary bread made from flour from which the bran has been entirely separated4 ,the meal thus obtained may be used for puddings1 c4 ,there are mills which grind and dress the wheat at one operation4 ,such mills may be obtained at any ironmonger's4 ,the saving in the cost of bread amounts to nearly one-third1 which would soon cover the cost of the mill1 and effect a most important saving1 besides promoting health1 by avoiding the evil effects of adulterated flour4 #ajjg4 ,home-made ,bread4 ,to one quartern of flour 7three pounds and a half71 add a dessertspoonful of salt1 and mix them well2 mix about two tablespoonfuls of good fresh yeast with half a pint of water a little warm1 but not hot2 make a hole with your hand in the middle of the flour1 but not quite touching the bottom of the pan2 pour the water and yeast into this hole1 and stir it with a spoon till you have made a thin batter2 sprinkle this over with flour1 cover the pan over with a dry cloth1 and let it stand in a warm room for an hour2 not near the fire1 except in cold weather1 and then not too close2 then add a pint of water a little warm1 and knead the whole well together1 till the dough comes clean through the hand 7some flour will require a little more water2 but in this1 experience must be your guide72 let it stand again for about a quarter of an hour1 and then bake at pleasure4 #ajjh4 ,indian ,corn ,flour and ,wheaten ,bread4 ,the peculiarity of this bread consists in its being composed in part of ,indian corn flour1 which will be seen by the following analysis by the late ,professor ,johnston1 to be much richer in gluten and fatty matter than the flour of wheat1 to which circumstance it owes its highly nutritive character3 ,english ,fine ,indian ,corn ,wheaten ,flour4 ,flour4 ,water #af #ad ,gluten #aj #ab ,fat #b #h ,starch1 c4 #gb #ff --- --- ,total #ajj #ajj ,take of ,indian corn flour seven pounds1 pour upon it four quarts of boiling water1 stirring it all the time2 let it stand till about new-milk warm1 then mix it with fourteen pounds of fine wheaten flour1 to which a quarter of a pound of salt has been previously added4 ,make a depression on the surface of this mixture1 and pour into it two quarts of yeast1 which should be thickened to the consistence of cream with some of the flour2 let it stand all night2 on the following morning the whole should be well kneaded1 and allowed to stand for three hours2 then divide it into loaves1 which are better baked in tins1 in which they should stand for half an hour1 then bake4 ,thirty-two pounds of wholesome1 nutritive1 and very agreeable bread will be the result4 ,it is of importance that the flour of ,indian corn should be procured1 as ,indian corn meal is that which is commonly met with at the shops1 and the coarseness of the husk in the meal might to some persons be prejudicial4 ,,never ,,trouble ,,another ,,for ,,what ,,you ,,can ,,do ,,yourself4 #ajji4 ,to make ,bread with ,german ,yeast4 ,to one quartern of flour add a dessertspoonful of salt as before2 dissolve one ounce of dried ,german yeast in about three tablespoonfuls of cold water1 add to this one pint and a half of water a little warm1 and pour the whole into the flour2 knead it well immediately1 and let it stand as before directed for one hour3 then bake at pleasure4 ,it will not hurt if you make up a peck of flour at once1 and bake three or four loaves in succession1 provided you do not keep the dough too warm4 ,german yeast may be obtained at almost any corn-chandler's in the metropolis and suburbs4 ,in winter it will keep good for a week in a dry place1 and in summer it should be kept in cold water1 and the water changed every day4 ,wheat meal requires a little more yeast than fine flour1 or a longer time to stand in the dough for rising4 #ajaj4 ,unfermented ,bread4 ,three pounds wheat meal1 or four pounds of white flour1 two heaped tablespoonfuls of baking powder1 a tablespoonful of salt1 and about two and a half pints of lukewarm water1 or just sufficient to bring the flour to a proper consistence for bread-making2 water about a quart4 ,the way of making is as follows3 ,first mix the baking powder1 the salt1 and about three fourths of the flour well together by rubbing in a pan2 then pour the water over the flour1 and mix well by stirring4 ,then add most of the remainder of the flour1 and work up the dough with the hand to the required consistence1 which is indicated by the smoothness of the dough1 and its not sticking to the hands or the sides of the pan when kneaded4 ,the rest of the flour must then be added to stiffen the dough1 which may then be placed in tins or formed by the hand into any shape that may be preferred and placed on flat tins for baking4 ,the tins should be well floured4 ,put the loaves at once into a well-heated oven4 ,after they have been in the oven about a quarter of an hour open the ventilator to slacken the heat and allow the steam to escape4 ,in an hour the process of baking will be completed4 ,bread made in this way keeps moist longer than bread made with yeast1 and is far more sweet and digestible4 ,this is especially recommended to persons who suffer from indigestion1 who will find the brown bread invaluable4 #ajaa4 ,baking ,powders and ,egg ,powders4 ,these useful preparations are now much used in making bread and pastry of all kinds1 and have the merit of being both cheap and wholesome4 ,they may be procured of all grocers and oilmen4 ,the basis of all baking powders consists of carbonate of soda and tartaric acid or cream of tartar1 and egg powders are made of the same materials1 with a little harmless colouring matter such as turmeric4 ,by the action of these substances1 carbonic acid is generated in the dough1 which causes it to rise in the same manner as the so-called aerated bread made on ,dr4 ,dauglish's system1 by which carbonic acid is forced into the dough before baking4 ,,never ,,put ,,off ,,till ,,to-,,morrow ,,what ,,you ,,can ,,do ,,to-,,day4 #ajab4 ,how to ,use ,baking ,powder1 c4 ,baking powder may be used instead of yeast in making all kinds of bread1 cake1 teacakes1 c41 and for biscuits and pastry1 either without or in combination with butter1 suet1 c4 ,bread1 c41 made with baking powder is never placed before the fire to rise as when made with yeast1 but the dough may be shaped and put into the oven as soon as it is made4 ,the chief points to bear in remembrance are that in making bread two teaspoonfuls of baking powder should be used to every pound of flour1 but for pastry1 cakes1 buns1 c41 three teaspoonfuls should be used4 ,the ingredients should always be thoroughly incorporated by mixing2 the tins on which or in which the dough is placed to bake should be well floured1 and not greased2 and the oven should always be very hot1 so that the baking may be effected as rapidly as possible4 #ajac4 ,bread 7,cheap and ,excellent74 ,simmer slowly1 over a gentle fire1 a pound of rice in three quarts of water1 till the rice has become perfectly soft1 and the water is either evaporated or imbibed by the rice3 let it become cool1 but not cold1 and mix it completely with four pounds of flour2 add to it some salt1 and about four tablespoonfuls of yeast4 ,knead it very thoroughly1 for on this depends whether or not your good materials produce a superior article4 ,next let it rise well before the fire1 make it up into loaves with a little of the flour--which1 for that purpose1 you must reserve from your four pounds--and bake it rather long4 ,this is an exceedingly good and cheap bread4 #ajad4 ,economical and ,nourishing ,bread4 ,suffer the miller to remove from the flour only the coarse flake bran4 ,of this bran1 boil five or six pounds in four and a half gallons of water2 when the goodness is extracted from the bran1--during which time the liquor will waste half or three-quarters of a gallon1--strain it and let it cool4 ,when it has cooled down to the temperature of new milk1 mix it with fifty-six pounds of flour and as much salt and yeast as would be used for other bread2 knead it exceedingly well2 let it rise before the fire1 and bake it in small loaves3 small loaves are preferable to large ones1 because they take the heat more equally4 ,there are two advantages in making bread with bran water instead of plain water2 the one being that there is considerable nourishment in bran1 which is thus extracted and added to the bread2 the other1 that flour imbibes much more of bran water than it does of plain water2 so much more1 as to give in the bread produced almost a fifth in weight more than the quantity of flour made up with plain water would have done4 ,these are important considerations to the poor4 ,fifty-six pounds of flour1 made with plain water1 would produce sixty-nine and a half pounds of bread2 made with bran water1 it will produce eighty-three and a half pounds4 #ajae4 ,use ,bran-,water4 ,a great increase on ,home-made ,bread1 even equal to one-fifth1 may be produced by using bran water for kneading the dough4 ,the proportion is three pounds of bran for every twenty-eight pounds of flour1 to be boiled for an hour1 and then strained through a hair sieve4 #ajaf4 ,rye and ,wheat ,flour4 ,rye and wheat flour1 in equal quantities1 make an excellent and economical bread4 #ajag4 ,potatoes in ,bread4 ,place in a large dish fifteen pounds of flour near the fire to warm2 take five pounds of good potatoes1 those of a mealy kind being preferable1 peel and boil them as if for the table1 mash them fine1 and then mix with them as much cold water as will allow all except small lumps to pass through a coarse sieve into the flour1 which will now be ready to receive them2 add yeast1 c41 and mix for bread in the usual way4 ,this plan has been followed for some years3 finding that bread made according to it is much superior to that made of flour only1 and on this ground alone we recommend its adoption2 but in addition to this1 taking the high price of flour1 and moderately low price of potatoes1 here is a saving of over twenty per cent41 which is surely an object worth attending to by those of limited means4 ,,all ,,things ,,have ,a ,,beginning1 ,,god ,,excepted4 #ajah4 ,use of ,lime ,water in making ,bread4 ,it has lately been found that water saturated with lime produces in bread the same whiteness1 softness1 and capacity of retaining moisture1 as results from the use of alum2 while the former removes all acidity from the dough1 and supplies an ingredient needed in the structure of the bones1 but which is deficient in the cerealia4 ,the best proportion to use is1 five pounds of water saturated with lime1 to every nineteen pounds of flour4 ,no change is required in the process of baking4 ,the lime most effectually coagulates the gluten1 and the bread weighs well2 bakers must therefore approve of its introduction1 which is not injurious to the system1 like alum1 c4 #ajai4 ,rice ,bread4 ,take one pound and a half of rice1 and boil it gently over a slow fire in three quarts of water about five hours1 stirring it1 and afterwards beating it up into a smooth paste4 ,mix this1 while warm1 into two gallons or four pounds of flour1 adding at the same time the usual quantity of yeast4 ,allow the dough to work a certain time near the fire1 after which divide it into loaves1 and it will be found1 when baked1 to produce twenty-eight or thirty pounds of excellent white bread4 #ajbj4 ,apple ,bread4 ,a very light1 pleasant bread is made in ,france by a mixture of apples and flour1 in the proportion of one of the former to two of the latter4 ,the usual quantity of yeast is employed1 as in making common bread1 and is beaten with flour and warm pulp of the apples after they have boiled1 and the dough is then considered as set2 it is then put in a proper vessel1 and allowed to rise for eight or twelve hours1 and then baked in long loaves4 ,very little water is requisite3 none1 generally1 if the apples are very fresh4 #ajba4 ,pulled ,bread4 ,take from the oven an ordinary loaf when it is about half baked1 and with the fingers1 while the bread is yet hot1 dexterously pull the half-set dough into pieces of irregular shape1 about the size of an egg4 ,don't attempt to smooth or flatten them--the rougher their shapes the better4 ,set upon tins1 place in a very slow oven1 and bake to a rich brown4 ,this forms a deliciously crisp crust for cheese4 ,if you do not bake at home1 your baker will prepare it for you1 if ordered4 ,pulled bread may be made in the revolving ovens4 ,it is very nice with wine instead of biscuits4 #ajbb4 ,french ,bread and ,rolls4 ,take a pint and a half of milk2 make it quite warm2 half a pint of small-beer yeast2 add sufficient flour to make it as thick as batter2 put it into a pan2 cover it over1 and keep it warm3 when it has risen as high as it will1 add a quarter of a pint of warm water1 and half an ounce of salt1--mix them well together1--rub into a little flour two ounces of butter2 then make your dough1 not quite so stiff as for your bread2 let it stand for three-quarters of an hour1 and it will be ready to make into rolls1 c43--let them stand till they have risen1 and bake them in a quick oven4 #ajbc4 ,rolls4 ,mix the salt with the flour4 ,make a deep hole in the middle4 ,stir the warm water into the yeast1 and pour it into the hole in the flour4 ,stir it with a spoon just enough to make a thin batter1 and sprinkle some flour over the top4 ,cover the pan1 and set it in a warm place for several hours4 ,when it is light1 add half a pint more of lukewarm water1 and make it1 with a little more flour1 into a dough4 ,knead it very well for ten minutes4 ,then divide it into small pieces1 and knead each separately4 ,make them into round cakes or rolls4 ,cover them1 and set them to rise about an hour and a half4 ,bake them1 and1 when done1 let them remain in the oven1 without the lid1 for about ten minutes4 ,,god ,,is ,,the ,,first ,,of ,,all4 #ajbd4 ,sally ,lunn ,tea ,cakes4 ,take one pint of milk quite warm1 a quarter of a pint of thick small-beer yeast2 put them into a pan with flour sufficient to make it as thick as batter1--cover it over1 and let it stand till it has risen as high as it will1 i4 e41 about two hours3 add two ounces of lump sugar1 dissolved in a quarter of a pint of warm milk1 a quarter of a pound of butter rubbed into the flour very fine1--then make the dough the same as for ,french rolls1 c42 let it stand half an hour2 then make up the cakes1 and put them on tins3--when they have stood to rise1 bake them in a quick oven4 ,care should be taken never to mix the yeast with water or milk too hot or too cold1 as either extreme will destroy the fermentation4 ,in summer it should he lukewarm1--in winter a little warmer1--and in very cold weather1 warmer still4 ,when it has first risen1 if you are not prepared1 it will not harm if it stand an hour4 #ajbe4 ,cooking ,instruments4 #ajbf4 ,the ,gridiron4 ,the gridiron1 though the simplest of cooking instruments1 is by no means to be despised4 ,in common with all cooking utensils the ,gridiron should be kept scrupulously clean2 and when it is used1 the bars should be allowed to get warm before the meat is placed upon it1 otherwise the parts crossed by the bars will be insufficiently dressed4 ,the fire should be sharp1 clear1 and free from smoke4 ,the heat soon forms a film upon the surface of the meat1 by which the juices are retained4 ,chops and steaks should not be too thick nor too thin4 ,from a half to three-quarters of an inch is the proper thickness4 ,avoid thrusting the fork into the meat1 by which you release the juice4 ,there is a description of gridiron in which the bars are grooved to catch the juice of the meat1 but a much better invention is the upright gridiron1 which is attached to the front of the grate1 and has a pan at the bottom to catch the gravy4 ,kidneys1 rashers1 c41 dressed in this manner will he found delicious4 #ajbg4 ,the ,frying-pan ,the frying-pan is a noisy and a greasy servant1 requiring much watchfulness4 ,like the ,gridiron1 the ,frying-pan requires a clear but not a large fire1 and the pan should be allowed to get thoroughly hot1 and be well covered with fat1 before meat is put into it4 ,the excellence of frying very much depends upon the sweetness of the oil1 butter1 lard1 or fat that may be employed4 ,the ,frying-pan is very useful in the warming of cold vegetables and other kinds of food1 and in this respect may be considered a real friend of economy4 ,all know the relish afforded by a pancake1 to say nothing of eggs and bacon1 and various kinds of fish1 to which both the ,saucepan and the ,gridiron are quite unsuited1 because they require that which is the essence of frying1 boiling and browning in fat4 #ajbh4 ,the ,spit4 ,the spit is a very ancient and very useful implement of cockery4 ,perhaps the process of roasting stands only second in the rank of excellence in cookery4 ,the process is perfectly sound in its chemical effects upon the food1 while the joint is kept so immediately under the eye of the cook1 that it must be the fault of that functionary if it does not go to the table in the highest state of perfection4 ,the process of roasting should be commenced very slowly1 the meat being kept a good distance from the fire1 and gradually brought forward1 until it is thoroughly soaked within and browned without4 ,the ,spit has this advantage over the ,oven1 and especially over the common oven1 that the meat retains its own flavour1 not having to encounter the evaporation from fifty different dishes1 and that the steam from its own substance passes entirely away1 leaving the essence of the meat in its primest condition4 ,,virtue ,,is ,,the ,,fairest ,,of ,,all4 #ajbi4 ,the ,meat ,hook4 ,the meat hook has in the present day superseded the use of the ,spit in middle class families4 ,it is thrust into the meat1 and the joint thereby suspended before the fire4 ,for roasting in this manner the lintel of the mantel-piece is furnished with a brass or iron arm1 turning on pivots in a plate fastened to the lintel1 and notched along its upper edge4 ,from this arm1 which is turned back against the lintel when not in use1 the meat is hung and turned by means of a bottle-jack or a skein of worsted1 knotted in three or four places1 which answers the purpose equally well1 and may be replaced by a new one when required1 at a merely nominal cost4 ,meat roasted in this manner should be turned occasionally1 the hook being inserted first at one end and then at the other4 #ajcj4 ,the ,dutch ,oven4 ,the ,dutch oven is of great utility for small dishes of various kinds1 which the ,spit would spoil by the magnitude of its operations1 or the ,oven destroy by the severity of its heat4 ,it combines1 in fact1 the advantages of roasting and baking1 and may be adopted for compound dishes1 and for warming cold scraps3 it is easily heated1 and causes no material expenditure of fuel4 #ajca4 ,the ,saucepan4 ,when we come to speak of the ,saucepan1 we have to consider the claims of a very large1 ancient1 and useful family4 ,there are large saucepans1 dignified with the name of ,boilers1 and small saucepans1 which come under the denomination of ,stewpans4 ,there are few kinds of meat or fish which the ,saucepan will not receive1 and dispose of in a satisfactory manner2 and few vegetables for which it is not adapted4 ,when rightly used1 it is a very economical servant1 allowing nothing to be lost2 that which escapes from the meat while in its charge forms broth1 or may be made the basis of soups4 ,fat rises upon the surface of the water1 and may be skimmed off2 while in various stews it combines1 in an eminent degree1 what we may term the fragrance of cookery1 and the piquancy of taste4 ,the ,french are perfect masters of the use of the ,stewpan4 ,and we shall find that1 as all cookery is but an aid to digestion1 the operations of the ,stewpan resemble the action of the stomach very closely4 ,the stomach is a close sac1 in which solids and fluids are mixed together1 macerated in the gastric juice1 and dissolved by the aid of heat and motion1 occasioned by the continual contractions and relaxations of the coats of the stomach during the action of digestion4 ,this is more closely resembled by the process of stewing than by any other of our culinary methods4 #ajcb4 ,various ,processes of ,cooking4 #ajcc4 ,utility of the ,kitchen4 ,in the hands of an expert cook1 says ,majendie1 alimentary substances are made almost entirely to change their nature1 their form1 consistence1 odour1 savour1 colour1 chemical composition1 c42 everything is so modified1 that it is often impossible for the most exquisite sense of taste to recognise the substance which makes up the basis of certain dishes4 ,the greatest utility of the kitchen consists in making the food agreeable to the senses1 and rendering it easy of digestion4 #ajcd4 ,theory of ,cooking4 ,to some extent the claims of either process of cooking depend upon the taste of the individual4 ,some persons may esteem the peculiar flavour of fried meats1 while others will prefer broils or stews4 ,it is important1 however1 to understand the theory of each method of cooking1 so that whichever may be adopted1 may be done well4 ,bad cooking1 though by a good method1 is far inferior to good cooking by a bad method4 #ajce4 ,roasting4--,beef4 ,a sirloin of about fifteen pounds 7if much more in weight the outside will be done too much before the inner side is sufficiently roasted71 will require to be before the fire about three and a half or four hours4 ,take care to spit it evenly1 that it may not be heavier on one side than the other2 put a little clean dripping into the dripping pan 7tie a sheet of paper over it to preserve the fat7 baste it well as soon as it is put down1 and every quarter of an hour all the time it is roasting1 till the last half-hour2 then take off the paper and make some gravy for it1 stir the fire and make it clear2 to brown and froth it1 sprinkle a little salt over it1 baste it with butter1 and dredge it with flour2 let it go a few minutes longer1 till the froth rises1 take it up1 put it on the dish1 c4 ,garnish it with horseradish1 scraped as fine as possible with a very sharp knife4 ,,vice ,,is ,,the ,,most ,,hurtful ,,of ,,all4 #ajcf4 ,yorkshire ,pudding ,a ,yorkshire ,pudding is an excellent accompaniment to roast beef4 #ajcg4 ,ribs of ,beef4 ,the first three ribs1 of fifteen or twenty pounds1 will take three hours1 or three and a half2 the fourth and fifth ribs will take as long1 managed in the same way as the sirloin4 ,paper the fat and the thin part1 or it will be done too much1 before the thick part is done enough4 #ajch4 ,ribs of ,beef boned and rolled4 ,keep two or three ribs of beef till quite tender1 take out the bones1 and skewer the meat as round as possible1 like a fillet of veal4 ,some cooks egg it1 and sprinkle it with veal stuffing before rolling it4 ,as the meat is in a solid mass1 it will require more time at the fire than ribs of beef with the bones3 a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours4 ,for the first half-hour it should not be less than twelve inches from the fire1 that it may get gradually warm to the centre2 the last half-hour before it is finished1 sprinkle a little salt over it1 and1 if you like1 flour it1 to froth it4 #ajci4 ,mutton4 ,as beef requires a large sound fire1 mutton must have a brisk and sharp one3 if you wish to have mutton tender it should be hung as long as it will keep1 and then good eight-tooth 7i4e41four years old7 mutton1 is as good eating as venison4 #ajdj4 ,the ,leg1 ,haunch1 and ,saddle ,the leg1 haunch1 and saddle1 will be the better for being hung up in a cool airy place for four or five days1 at least2 in temperate weather1 a week3 in cold weather1 ten days1 ,a leg of eight pounds will take about two hours2 let it be well basted4 #ajda4 ,a ,chine or ,saddle4 i4e4 the two loins1 of ten or eleven pounds--two hours and a half4 ,it is the business of the butcher to take off the skin and skewer it on again1 to defend the meat from extreme heat1 and preserve its succulence4 ,if this is neglected1 tie a sheet of paper over it2 baste the strings you tie it on with directly1 or they will burn4 ,about a quarter of an hour before you think it will be done1 take off the skin or paper1 that it may get a pale brown colour1 and then baste it1 and flour it lightly to froth it4 #ajdb4 ,a ,shoulder4 ,a shoulder1 of seven pounds1 an hour and three-quarters1 or even two hours4 ,if a spit is used1 put it in close to the shank-bone1 and run it along the blade-bone4 #ajdc4 ,a ,loin of ,mutton4 ,a loin of mutton1 from an hour and a half to an hour and three-quarters4 ,the most elegant way of carving this is to cut it lengthwise1 as you do a saddle4 ,a neck1 about the same time as a loin4 ,it must be carefully jointed to prevent any difficulty in carving4 #ajdd4 ,the ,neck and ,breast4 ,the neck and breast are1 in small families1 commonly roasted together4 ,the cook will then crack the bones across the middle before they are put down to roast4 ,if this is not done carefully1 the joint is very troublesome to carve4 ,time for a breast1 an hour and a quarter4 ,the breast when eaten by itself is better stewed4 ,it may be boned1 rolled1 and then roasted4 ,a belly of pork is excellent in this way1 when boned1 stuffed1 and roasted4 #ajde4 ,a ,haunch4 i4e41 the leg and part of the loin of mutton4 ,send up two sauce-boats with it2 one of rich-drawn mutton gravy1 made without spice or herbs1 and the other of sweet sauce4 ,a haunch generally weighs about fifteen pounds1 and requires about three hours and a half to roast it4 ,,thought ,,is ,,the ,,most ,,swift ,,of ,,all4 #ajdf4 ,mutton 7,venison fashion74 ,take a neck of good four or five-year-old ,southdown wether mutton1 cut long in the bones2 let it hang in mild weather1 at least a week4 ,two days before you dress it1 take allspice and black pepper1 ground and pounded fine1 a quarter of an ounce each1 rub them together and then rub your mutton well with this mixture twice a day4 ,when you dress it1 wash off the spice with warm water1 and roast it in paste4 #ajdg4 ,veal ,veal requires particular care to roast it a nice brown4 ,let the fire be the same as for beef2 a sound large fire for a large joint1 and a brisker for a smaller2 put it at some distance from the fire to soak thoroughly1 and then draw it nearer to finish it brown4 ,when first laid down it is to be basted2 baste it again occasionally4 ,when the veal is on the dish1 pour over it half a pint of melted butter2 if you have a little brown gravy by you1 add that to the butter4 ,with those joints which are not stuffed1 send up forcemeat in balls1 or rolled into sausages1 as garnish to the dish1 or fried pork sausages4 ,bacon is always eaten with veal4 #ajdh4 ,fillet of ,veal4 ,fillet of veal of from twelve to sixteen pounds1 will require from four to five hours at a good fire3 make some stuffing or forcemeat1 and put it under the flap1 that there may be some left to eat cold1 or to season a hash3 brown it1 and pour good melted butter over it4 ,garnish with thin slices of lemon1 and cakes or balls of stuffing1 or duck stuffing1 or fried pork sausages1 curry sauce1 bacon1 c4 #ajdi4 ,a ,loin4 ,a loin is the best part of the calf1 and will take about three hours roasting4 ,paper the kidney fat1 and the back3 some cooks send it up on a toast1 which is eaten with the kidney and the fat of this part1 which is more delicate than any marrow1 c4 ,if there is more of it than you think will be eaten with the veal1 before you roast it cut it out1 it will make an excellent suet pudding3 take care to have your fire long enough to brown the ends4 #ajej4 ,a ,shoulder of ,veal ,a shoulder of veal1 from three hours to three hours and a half3 stuff it with the forcemeat ordered for the fillet of veal1 in the under side4 #ajea4 ,neck ,neck1 best end1 will take two hours4 ,the scrag part is best made into a pie or broth4 ,breast1 from an hour and a half to two hours4 ,let the caul remain till it is almost done1 then take it off to brown the meat2 baste1 flour1 and froth it4 #ajeb4 ,veal ,sweetbread4 ,trim a fine sweetbread--it cannot be too fresh2 parboil it for five minutes1 and throw it into a basin of cold water2 roast it plain1 or beat up the yolk of an egg1 and prepare some fine bread-crumbs4 ,or when the sweetbread is cold1 dry it thoroughly in a cloth1 run a lark spit or a skewer through it1 and tie it on the ordinary spit2 egg it with a paste brush1 powder it well with bread-crumbs1 and roast it4 ,for sauce1 put fried bread-crumbs round it1 and melted butter with a little mushroom ketchup and lemon juice1 or serve on buttered toast1 garnished with egg sauce1 or with gravy4 #ajec4 ,lamb ,lamb is a delicate1 and commonly considered tender meat2 but those who talk of tender lamb1 while they are thinking of the age of the animal1 forget that even a chicken must be kept a proper time after it has been killed1 or it will be tough eating4 ,to the usual accompaniments of roast meat1 green mint sauce or a salad is commonly added3 and some cooks1 about five minutes before it is done1 sprinkle it with a little minced parsley4 #ajed4 ,grass-,lamb4 ,grass-,lamb is in season from ,easter to ,michaelmas4 #ajee4 ,house-,lamb4 ,house-,lamb from ,christmas to ,lady-day4 #ajef4 ,mint4 ,when green mint cannot be got1 mint vinegar is an acceptable substitute for it4 #ajeg4 ,roasting a ,hind-,quarter4 ,hind-quarter of eight pounds will take from an hour and three-quarters to two hours2 baste and froth it4 #ajeh4 ,roasting a ,fore-,quarter4 ,fore-quarter of ten pounds1 about two hours4 #ajei4 ,preparation4 ,it is a pretty general ,custom1 when you take off the shoulder from the ribs1 to rub them with a lump of butter1 and then to squeeze a lemon or ,seville orange over them1 and sprinkle them with a little pepper and salt4 ,,hope ,,is ,,the ,,most ,,common ,,of ,,all4 #ajfj4 ,roasting a ,leg4 ,leg of five pounds1 from an hour to an hour and a half4 #ajfa4 ,roasting a ,shoulder4 ,shoulder1 with a quick fire1 an hour4 #ajfb4 ,roasting ,ribs4 ,ribs1 about an hour to an hour and a quarter2 joint it nicely2 crack the ribs across1 and bend them up to make it easy for the carver4 #ajfc4 ,roasting ,loin1 ,neck or ,breast4 ,loin1 an hour and a quarter4 ,neck an hour4 ,breast1 three-quarters of an hour4 #ajfd4 ,poultry1 ,game1 c4 ,h4 ,m4 ,a small capon1 fowl1 or chicken requires44444444444 #j #bf ,a large fowl 4444444 #j #de ,a capon1 full size 44444444 #j #ce ,a goose 44444444444 #a #j ,wild ducks1 and grouse 44444 #j #ae ,pheasants1 and turkey poults 444 #j #bj ,a moderate sized turkey1 stuffed 4 4 #a #ae ,partridges 4444444444 #j #be ,quail 44444444444444 #j #aj ,a hare1 or rabbit 44444about #a #j ,leg of pork1 #a_/d hour for each pound1 and above that allowance 444444444444444444 #j #bj ,chine of pork1 as for leg1 and 444 #j #bj ,a neck of mutton 4444444 #a #cj ,a haunch of venison 4 4 4 about #c #cj #ajfe4 ,effectiveness of ,roasting4 ,roasting1 by causing the contraction of the cellular substance which contains the fat1 expels more fat than boiling4 ,the free escape of watery particles in the form of vapour1 so necessary to produce flavour1 must be regulated by frequent basting with the fat which has exuded from the meat1 combined with a little salt and water--otherwise the meat would burn1 and become hard and tasteless4 ,a brisk fire at first will1 by charring the outside1 prevent the heat from penetrating1 and therefore should only be employed when the meat is half roasted4 #ajff4 ,the ,loss by ,roasting 7,general74 ,the loss by roasting is said to vary from #ad-c_/hths to nearly double that rate per cent4 ,the average loss on roasting butcher's meat is #bb percent43 and on domestic poultry1 #bj-a_/b4 #ajfg4 ,the ,loss by ,roasting 7,specific74 ,the loss per cent1 on roasting beef1 viz41 on sirloins and ribs together is #ai-a_/f th2 on mutton1 viz41 legs and shoulders together1 #bd-d_/e ths1 on fore-quarters of lamb1 #bb-a_/c rd2 on ducks1 #bg-a_/e th2 on turkeys1 #bj-a_/b2 on geese1 #ai-a_/b2 on chickens1 #ad-c_/e ths4 ,so that it will be seen by comparison with the percentage given of the loss by boiling1 that roasting is not so economical2 especially when we take into account that the loss of weight by boiling is not actual loss of economic materials1 for we then possess the principal ingredients for soups2 whereas1 after roasting1 the fat only remains4 ,the average loss in boiling and and roasting together is #ah per cent4 according to ,donovan1 and #bh per cent4 according to ,wallace--a difference that may be accounted for by supposing a difference in the fatness of the meat1 duration and degree of heat1 c41 employed4 #ajfh4 ,boiling4 ,this most simple of culinary processes is not often performed in perfection2 it does not require quite so much nicety and attendance as roasting2 to skim your pot well1 and keep it really boiling1 or rather1 simmering1 all the while--to know how long is required for doing the joint1 c41 and to take it up at the critical moment when it is done enough--comprehends almost the whole art and mystery4 ,this1 however1 demands a patient and perpetual vigilance1 of which1 unhappily1 few persons are capable4 ,the cook must take especial care that the water really boils all the while she is cooking1 or she will be deceived in the time2 and make up a sufficient fire 7a frugal cook will manage with much less fire for boiling than she uses for roasting7 at first1 to last all the time1 without much mending or stirring1 and thereby save much trouble4 ,when the pot is coming to a boil1 there will always1 from the cleanest meat and clearest water1 rise a scum to the top of it2 proceeding partly from the foulness of the meat1 and partly from the water3 this must be carefully taken off1 as soon as it rises4 ,on this depends the good appearance of all boiled things--an essential matter4 ,when you have skimmed well1 put in some cold water1 which will throw up the rest of the scum4 ,the oftener it is skimmed1 and the clearer the surface of the water is kept1 the cleaner will be the meat4 ,if let alone1 it soon boils down and sticks to the meat1 which1 instead of looking delicately white and nice1 will have that coarse appearance we have too often to complain of1 and the butcher and poulterer will be blamed for the carelessness of the cook1 in not skimming her pot with due diligence4 ,many put in milk1 to make what they boil look white1 but this does more harm than good2 others wrap it up in a cloth2 but these are needless precautions2 if the scum be attentively removed1 meat will have a much more delicate colour and finer flavour than it has when muffled up4 ,this may give rather more trouble--but those we wish to excel in their art must only consider how the processes of it can be most perfectly performed3 a cook who has a proper pride and pleasure in her business will make this her maxim and rule on all occasions4 ,put your meat into cold water1 in the proportion of about a quart of water to a pound of meat2 it should be covered with water during the whole of the process of boiling1 but not drowned in it2 the less water1 provided the meat be covered with it1 the more savoury will be the meat1 and the better will be the broth in every respect4 ,the water should be heated gradually1 according to the thickness1 c41 of the article boiled2 for instance1 a leg of mutton of ten pounds weight should be placed over a moderate fire1 which will gradually make the water hot without causing it to boil1 for about forty minutes2 if the water boils much sooner1 the meat will be hardened1 and shrink up as if it was scorched--by keeping the water a certain time heating without boiling1 its fibres are dilated1 and it yields a quantity of scum1 which must be taken off as soon as it rises1 for the reasons already mentioned4 ,if a vessel containing water be placed over a steady fire1 the water will grow continually hotter1 till it reaches the limit of boiling2 after which1 the regular accessions of heat are wholly spent in converting it into steam3 the water remains at the same pitch of temperature1 however fiercely it boils4 ,the only difference is1 that with a strong fire it sooner comes to boil1 and more quickly boils away1 and is converted into steam4 ,such are the opinions stated by ,buchanan in his ,economy of ,fuel4 ,there was placed a thermometer in water in that state which cooks call gentle simmering--the heat was #bab1 i4e41 the same degree as the strongest boiling4 ,two mutton chops were covered with cold water1 and one boiled fiercely1 and the other simmered gently1 for three-quarters of an hour2 the flavour of the chop which was simmered was decidedly superior to that which was boiled2 the liquor which boiled fast was in like proportion more savoury1 and1 when cold1 had much more fat on its surface2 this explains why quick boiling renders meat hard1 c4--because its juices are extracted in a greater degree4 ,a ,,scraper ,,at ,,the ,,door ,,keeps ,,dirt ,,from ,,the ,,floor4 #ajfi4 ,time of ,boiling4 ,reckon the time from the water first coming to a boil4 ,the old rule1 of fifteen minutes to a pound of meat1 is1 perhaps1 rather too little2 the slower the meat boils1 the tenderer1 the plumper1 and whiter it will be4 ,for those who choose their food thoroughly cooked 7which all will who have any regard for their stomachs71 twenty minutes to a pound will not be found too much for gentle simmering by the side of the fire2 allowing more or less time1 according to the thickness of the joint and the coldness of the weather2 always remembering1 the slower it boils the better4 ,without some practice it is difficult to teach any art2 and cooks seem to suppose they must be right1 if they put meat into a pot1 and set it over the fire for a certain time--making no allowance1 whether it simmers without a bubble1 or boils at a gallop4 ,a ,,letter-,,box ,,saves ,,many ,,knocks4 #ajgj4 ,before ,boiling4 ,fresh killed meat will take much longer time boiling than that which has been kept till it is what the butchers call ripe1 and longer in cold than in warm weather4 ,if it be frozen it must be thawed before boiling as before roasting2 if it be fresh killed1 it will be tough and hard1 if you stew it ever so long1 and ever so gently4 ,in cold weather1 the night before you dress it1 bring it into a place of which the temperature is not less than forty-five degrees of ,fahrenheit's thermometer4 ,the size of the boiling-pots should be adapted to what they are to contain2 the larger the saucepan the more room it takes upon the fire2 and a larger quantity of water requires a proportionate increase of fire to boil it4 ,in small families block tin saucepans are best1 as being lightest and safest3 moreover1 if proper care is taken of them1 and they are well dried after they are cleansed1 they are by far the cheapest2 the purchase of a new tin saucepan being little more than the expense of tinning a copper one4 ,take care that the covers of your boiling-pots fit close1 not only to prevent unnecessary evaporation of the water1 but that the smoke may not insinuate itself under the edge of the lid1 and give the meat a bad taste4 #ajga4 ,average ,boiling ,times4 ,the following ,table will be useful as an average of the time required to boil the various articles3 ,h4,m4 ,a ham1 #bj lbs4 weight1 requires #f #cj ,a tongue 7if dry71 after soaking #d ,o ,a tongue out of pickle #b-a_/b to #c ,o ,a neck of mutton #a #cj ,a chicken ,o #bj ,a large fowl ,o #de ,a capon ,o #ce ,a pigeon ,o #ae #ajgb4 ,remove ,immediately4 ,if you let meat or poultry remain in the water after it is done enough1 it will become sodden and lose its flavour4 #ajgc4 ,degree of ,cooking4 ,beef and mutton is preferred by some people a little underdone4 ,very large joints if slightly underdone1 will make the better hash or broil4 ,lamb1 pork1 and veal are uneatable if not thoroughly boiled--but these meats should not be overdone4 ,a trivet1 a fish-drainer1 or an ,american contrivance called a spider--which is nothing more than a wire dish raised on three or four short legs--put on the bottom of the boiling-pot1 raising the contents about an inch and a half from the bottom1 will prevent that side of the meat which comes next the bottom being done too much2 and the lower part will be as delicately done as the upper2 and this will enable you to take out the meat without inserting a fork1 c41 into it4 ,if yeu have not a trivet1 a drainer1 or a spider1 use a soup-plate laid the wrong side upwards4 #ajgd4 ,stock4 ,take care of the liquor you have boiled poultry or meat in1 as it is useful for making soup4 #ajge4 ,using the ,stock4 ,the good housewife never boils a joint without converting the broth into some sort of soup4 #ajgf4 ,reducing ,salt4 ,if the liquor be too salt1 use only half the quantity1 and add some water2 wash salted meat well with cold water before you put it into the boiler4 #ajgg4 ,the ,process of ,boiling4 ,boiling extracts a portion of the juice of meat1 which mixes with the water1 and also dissolves some of its solids2 the more fusible parts of the fat melt out1 combine with the water1 and form soup or broth4 ,the meat loses its red colour1 becomes more savoury in taste and smell1 and more firm and digestible4 ,if the process is continued too long1 the meat becomes indigestible1 less succulent1 and tough4 #ajgh4 ,loss by ,boiling 7,general74 ,the loss by boiling varies from #f-a_/d to #af per cent4 ,the average loss on boiling butcher's meat1 pork1 hams1 and bacon1 is #ab2 and on domestic poultry1 is #ad-c_/d4 #ajgi4 ,loss by ,boiling 7,specific74 ,the loss per cent1 on boiling salt beef is #ae2 on legs of mutton1 #aj2 hams1 #ab-a_/b2 salt pork1 #ac-a_/c2 knuckles of veal1 #h-a_/c2 bacon1 #f-a_/d2 turkeys1 #af2 chickens1 #ac-a_/b4 #ajhj4 ,economy of ,fat4 ,in most families many members are not fond of fat--servants seldom like it3 consequently there is frequently much wasted2 to avoid which1 take off bits of suet fat from beefsteaks1 c41 previous to cooking2 they can be used for puddings4 ,with good management there need be no waste in any shape or form4 ,a ,,bell ,,hung ,,well ,,its ,,tale ,,will ,,tell4 #ajha4 ,broiling4 ,broiling requires a brisk1 rapid heat1 which by producing a greater degree of change in the affinities of the raw meat than roasting1 generates a higher flavour1 so that broiled meat is more savoury than roast4 ,the surface becoming charred1 a dark-coloured crust is formed1 which retards the evaporation of the juices2 and1 therefore1 if properly done1 broiled meat may he as tender and juicy as roasted meat4 #ajhb4 ,baking4 ,baking does not admit of the evaporation of the vapours so rapidly as by the processes of broiling and roasting2 the fat is also retained more1 and becomes converted1 by the agency of the heat1 into an empyreumatic oil1 which renders the meat less fitted for delicate stomachs1 and more difficult to digest4 ,the meat is1 in fact1 partly boiled in its own confined water1 and partly roasted by the dry1 hot air of the oven4 ,the loss by baking has not been estimated and reduced to a tabular form4 #ajhc4 ,frying4 ,frying is of all methods the most objectionable1 from the foods being less digestible when thus prepared1 as the fat employed undergoes chemical changes4 ,olive oil in this respect is preferable to lard or butter4 ,the crackling noise which accompanies the process of frying meat in a pan is occasioned by the explosions of steam formed in fat1 the temperature of which is much above #bab degrees4 ,if the meat is very juicy it will not fry well1 because it becomes sodden before the water is evaporated2 and it will not brown1 because the temperature is too low to scorch it4 ,to fry fish well the fat should be boiling hot 7#fjj degrees71 and the fish well dried in a cloth2 otherwise1 owing to the generation of steam the temperature will fall so low that it will be boiled in its own steam1 and not be browned4 ,meat1 or indeed any article1 should be frequently turned and agitated during frying to promote the evaporation of the watery particles4 ,to make fried things look well1 they should be done over twice with egg and stale bread-crumbs4 #ajhd4 ,bastings4 i4 ,fresh butter4 ii4 ,clarified suet4 iii4 ,minced sweet herbs1 butter1 and claret1 especially for mutton and lamb4 iv4 ,water and salt4 v4 ,cream and melted butter1 especially for a flayed pig4 vi4 ,yolks of eggs1 grated biscuit and juice of oranges4 #ajhe4 ,dredgings4 i4 ,flour mixed with grated bread4 ii4 ,sweet herbs dried and powdered1 and mixed with grated bread4 iii4 ,lemon-peel dried and pounded1 or orange-peel1 mixed with flour4 iv4 ,sugar finely powdered1 and mixed with pounded cinnamon1 and flour or grated bread4 v4 ,fennel seeds1 corianders1 cinnamon1 and sugar1 finely beaten and mixed with grated bread or flour4 vi4 ,for young pigs1 grated bread or flour1 mixed with beaten nutmeg1 ginger1 pepper1 sugar1 and yolks of eggs4 vii4 ,sugar1 bread1 and salt mixed4 #ajhf4 ,estimating ,meat for ,cooking4 ,the housewife who is anxious to dress no more meat than will suffice for the meal1 should remember that beef loses about one pound in four in boiling1 but in roasting1 loses in the proportion of one pound five ounces1 and in baking about two ounces less1 or one pound three ounces2 mutton loses in boiling about fourteen ounces in four pounds2 in roasting1 one pound six ounces4 #ajhg4 ,caution on ,charcoal4 ,cooks should be cautioned against the use of charcoal in any quantity1 except whore there is a free current of air2 for charcoal is highly prejudicial in a state of ignition1 although it may be rendered even actively beneficial when boiled1 as a small quantity of it1 if boiled with meat on the turn1 will effectually cure the unpleasant taint4 ,,an ,,ill-,,fixed ,,blind ,,no ,,one ,,can ,,wind4 #a,o#hh4 ,preparation of ,vegetables4 ,there is nothing in which the difference between an elegant and an ordinary table is more seen1 than in the dressing of vegetables1 more especially of greens2 they may be equally as fine at first1 at one place as at another1 but their look and taste are afterwards very different1 entirely from the careless way in which they have been cooked4 ,they are in greatest perfection when in greatest plenty1 i4e41 when in full season4 ,by season1 we do not mean those early days1 when luxury in the buyers1 and avarice in the sellers about ,london1 force the various vegetables1 but the time of the year in which1 by nature and common culture1 and the mere operation of the sun and climate1 they are most plenteous and in perfection4 #ajhi4 ,new ,potatoes and ,green ,peas4 ,new ,potatoes and green peas1 unless sent to us from warmer latitudes than our own1 are seldom worth eating before ,midsummer4 #ajij4 ,unripe ,vegetables4 ,unripe vegetables are as insipid and unwholesome as unripe fruits4 #ajia4 ,the ,quality of ,vegetables4 ,as to the quality of vegetables1 the middle size are preferable to the largest or the smallest2 they are more tender1 juicy1 and full of flavour1 just before they are quite full-grown3 freshness is their chief value and excellence4 ,the eye easily discovers if they have been kept too long2 they soon lose their beauty in all respects4 #ajib4 ,freshness of ,vegetables4 ,roots1 greens1 salads1 c41 and the various productions of the garden1 when first gathered1 are plump and firm1 and have a fragrant freshness no art can give them again2 though it will refresh them a little to put them into cold spring water for some time before they are dressed4 #ajic4 ,to ,boil ,vegetables4 ,soft water will best preserve the colour of such as are green2 if you have only hard water1 put to it a teaspoonful of carbonate of potash4 #ajid4 ,preparing ,vegetables4 ,take care to wash and cleanse ,vegetables thoroughly from dust1 dirt1 and insects--this requires great attention4 ,pick off all the outside leaves1 trim them nicely1 and if they are not quite fresh-gathered and have become flaccid1 it is absolutely necessary to restore their crispness before cooking them1 or they will be tough and unpleasant4 ,to do this1 lay them in a pan of clean water1 with a handful of salt in it1 for an hour before you dress them4 ,most vegetables being more or less succulent1 it is necessary that they possess their full proportion of fluids in order to retain that state of crispness and plumpness which they have when growing4 #ajie4 ,staleness4 ,on being cut or gathered1 the exhalation from their surface continues1 while from the open vessels of the cut surface there is often great exudation or evaporation1 and thus their natural moisture is diminished2 tho tender leaves become flaccid1 and the thicker masses or roots lose their plumpness4 ,this is not only less pleasant to the eye1 but is a serious injury to the nutritious powers of the vegetable2 for in this flaccid and shrivelled state its fibres are less easily divided in chewing1 and the water which exists in the form of their respective natural juices is less directly nutritious4 #ajif4 ,preservation4 ,the first ,care in the preservation of succulent vegetables1 therefore1 is to prevent them from losing their natural moisture4 ,they should alway be boiled in a saucepan by themselves1 and have plenty of water3 if meat is boiled with them in the same pot1 the one will spoil the look and taste of the other4 #ajig4 ,cleaning4 ,to have vegetables delicately clean1 put on your pot1 make it boil1 put a little salt in1 and skim it perfectly clean before you put in the greens1 c41 which should not be put in till the water boils briskly3 the quicker they boil the greener they will be4 #ajih4 ,when ,done4 ,when the vegetables sink1 they are generally done enough1 if the water has been kept constantly boiling4 ,take them up immediately1 or they will lose their colour and goodness1 ,drain the water from them thoroughly before you send them to table4 ,this branch of cookery requires the most vigilant attention4 ,,keep ,,your ,,keys ,,and ,,be ,,at ,,ease4 #ajii4 ,over-,cooked4 ,if vegetables are a minute or two too long over the fire1 they lose all their beauty and flavour4 #aajj4 ,undercooked4 ,if not thoroughly boiled tender1 they are very indigestible1 and much more troublesome during their residence in the stomach than underdone meats4 #aaja4 ,take ,care your ,vegetables are ,fresh4 ,to preserve or give colour in cookery many good dishes are spoiled2 but the rational epicure1 who makes nourishment the main end of eating1 will be content to sacrifice the shadow to enjoy the substance4 ,as the fishmonger often suffers for the sins of the cook1 so the cook often gets undeservedly blamed instead of the greengrocer4 #aajb4 ,to ,cleanse ,vegetables of ,insects4 ,make a strong brine of one pound and a half of salt to one gallon of water2 into this1 place the vegetables with the stalk ends uppermost1 for two or three hours3 this will destroy all the insects which cluster in the leaves1 and they will fall out and sink to the bottom of the water4 #aajc4 ,potatoes4 ,most people esteem potatoes beyond any other vegetable1 yet few persons know how to cook them4 ,the following will be found to be excellent methods of cooking this delicious esculent4 #aajd4 ,to ,boil ,potatoes4 ,put them into a saucepan with scarcely sufficient water to cover them4 ,directly the skins begin to break1 lift them from the fire1 and as rapidly as possible pour off every drop of the water4 ,then place a coarse 7we need not say clean7 towel over them1 and return them to the fire again until they are thoroughly done1 and quite dry4 ,a little salt1 to flavour1 should be added to the water before boiling4 #aaje4 ,to ,peel ,potatoes4 ,the above recipe is for boiling potatoes in their jackets1 as the phrase goes4 ,when potatoes are to be peeled prior to cooking1 the tubers should first be well washed and put in a bowl of clean water4 ,as each potato is taken out of this receptacle and peeled1 it should be thrown into another bowl of cold water1 close at hand to receive them4 ,this prevents undue discolouration of the potatoes4 #aajf4 ,to ,steam ,potatoes4 ,some kinds of potatoes are better steamed than boiled4 ,whether dressed with the skins on or off a careful eye must be kept on them1 and when they are nearly done the steamer should be removed1 the water in the saucepan thrown off1 and the steamer then replaced1 in order to allow the process of cooking to be completed4 ,some people shake the steamer when potatoes are somewhat close and heavy1 under the idea that it renders them floury1 and in many cases the shaking has this effect4 #aajg4 ,potatoes ,fried with ,fish4 ,take cold fish and cold potatoes4 ,pick all the bones from the former1 and mash the fish and the potatoes together2 form into rolls1 and fry with lard until the outsides are brown and crisp4 ,for this purpose1 the drier kinds of fish1 such as cod1 hake1 c41 are preferable2 turbot1 soles1 eels1 c41 are not so good4 ,this is an economical and excellent relish4 #aajh4 ,potatoes ,mashed with ,onions4 ,prepare some boiled onions1 by putting them through a sieve1 and mix them with potatoes4 ,regulate the portions according to taste4 #aaji4 ,potato ,cheesecakes4 ,one pound of mashed potatoes1 quarter of a pound of currants1 quarter of a pound of sugar and butter1 and four eggs1 to be well mixed together2 bake them in patty-pans1 having first lined them with puff paste4 #aaaj4 ,potato ,colcanon4 ,boil potatoes and greens 7or spinach7 separately2 mash the potatoes2 squeeze the greens dry2 chop them quite fine1 and mix them with the potatoes with a little butter1 pepper1 and salt4 ,put into a mould1 buttering it well first3 let it stand in a hot oven for ten minutes4 ,a ,,chair ,,unsound ,,soon ,,finds ,,the ,,ground4 #aaaa4 ,potatoes ,roasted under ,meat4 ,half boil large potatoes2 drain the water2 put them into an earthen dish1 or small tin pan1 under meat roasting before the fire2 baste them with the dripping4 ,turn them to brown on all sides2 send up in a separate dish4 #aaab4 ,potato ,balls ,ragot4 ,add to a pound of potatoes a quarter of a pound of grated ham1 or some sweet herbs1 or chopped parsley1 an onion or shalot1 salt1 pepper1 and a little grated nutmeg1 and other spice1 with the yolk of a couple of eggs2 then dress as ,potatoes ,escalloped4 7#aaaf74 #aaac4 ,potato ,snow4 ,pick out the whitest potatoes1 put them on in cold water2 when they begin to crack1 strain1 and put them in a clean stewpan before the fire till they are quite dry1 and fall to pieces2 rub them through a wire sieve upon the dish they are to be sent up on1 and do not disturb them afterwards4 #aaad4 ,potatoes ,fried ,whole4 ,when nearly boiled enough1 put them into a stewpan with a bit of butter1 or some clean beef dripping2 shake them about often1 to prevent burning1 till they are brown and crisp2 drain them from the fat4 ,it will be an improvement if they are floured and dipped into the yoke of an egg1 and then rolled in finely sifted bread-crumbs4 #aaae4 ,potatoes ,fried in ,slices4 ,peel large potatoes1 slice them about a quarter of an inch thick1 or cut them into shavings1 as you would peel a lemon2 dry them well in a clean cloth1 and fry them in lard or dripping4 ,take care that the fat and frying-pan are quite clean2 put it on a quick fire1 and as soon as the lard boils1 and is still1 put in the slices of potato1 and keep moving them until they are crisp2 take them up1 and lay them to drain on a sieve4 ,send to table with a little salt sprinkled over them4 #aaaf4 ,potatoes ,escalloped4 ,mash potatoes in the usual way2 then butter some nice clean scallop-shells1 pattypans1 or tea cups or saucers2 put in your potatoes2 make them smooth at the top2 cross a knife over them2 strew a few fine bread-crumbs on them2 sprinkle them with a paste-brush with a few drops of melted butter1 and set them in a ,dutch oven4 ,when nicely browned on the top1 take them carefully out of the shells1 and brown on the other side4 ,cold potatoes may be warmed up this way4 #aaag4 ,potato ,scones4 ,mash boiled potatoes till they are quite smooth1 adding a little salt2 then knead out the flour1 or barley-meal1 to the thickness required2 toast on the girdle1 pricking them with a fork to prevent them blistering4 ,when eaten with fresh or salt butter they are equal to crumpets--even superior1 and very nutritious4 #aaah4 ,potato ,pie4 ,peel and slice your potatoes very thinly into a pie-dish2 between each layer of potatoes put a little chopped onion1 and sprinkle a little pepper and salt2 put in a little water1 and cut about two ounces of fresh butter into bits1 and lay them on the top2 cover it close with paste4 ,the yolks of four eggs may be added2 and when baked1 a tablespoonful of good mushroom ketchup poured in through a funnel4 ,another method is to put between the layers small bits of mutton1 beef1 or pork4 ,in ,cornwall1 turnips are added4 ,this constitutes 7on the ,cornish method7 a cheap and satisfactory dish for families4 #aaai4 ,cold ,potatoes4 ,there are few articles in families more subject to waste1 whether in paring1 boiling1 or being actually wasted1 than potatoes2 and there are few cooks who do not boil twice as many potatoes every day as are wanted1 and fewer still who do not throw the residue away as being totally unfit in any shape for the next day's meal2 yet if they would take the trouble to beat up the despised cold potatoes with an equal quantity of flour1 they would find them produce a much lighter dumpling or pudding than they can make with flour alone3 and by the aid of a few spoonfuls of good gravy1 they will provide a cheap and agreeable appendage to the dinner table4 ,,every ,,receipt ,,is ,,the ,,basis ,,of ,,many ,,others4 #aabj4 ,mashed ,potatoes and ,spinach or ,cabbage4 ,moisten cold mashed potatoes with a little white sauce3 take cold cabbage or spinach1 and chop it very finely4 ,moisten with a brown gravy4 ,fill a tin mould with layers of potatoes and cabbage2 cover the top1 and put it into a stewpan of boiling water4 ,let it remain long enough to warm the vegetables2 then turn the vegetables out and serve them4 ,prepare by boiling the vegetables separately1 and put them into the mould in layers1 to be turned out when wanted4 ,it forms a very pretty dish for an entre4 #aaba4 ,cold ,carrots and ,turnips4 ,these may be added to soups1 if they have not been mixed with gravies3 or if warmed up separately1 and put into moulds in layers1 they may be turned out1 and served the same as the potatoes and cabbage described above4 #aabb4 ,french ,beans4 ,cut away the stalk-end1 and strip off the strings1 then cut them into shreds4 ,if not quite fresh1 have a basin of spring water1 with a little salt dissolved in it1 and as the beans are cleaned and stringed throw them in2 put them on the fire in boiling water1 with some salt in it2 after they have boiled fifteen or twenty minutes1 take one out and taste it2 as soon as they are tender take them up1 throw them into a cullender or sieve to drain4 ,send up the beans whole when they are very young4 #aabc4 ,boiled ,turnip ,radishes4 ,boil in plenty of salted water1 and in about twenty-five minutes they will be tender2 drain well1 and send them to table with melted butter4 ,common radishes1 when young1 tied in bunches1 boiled for twenty minutes1 and served on a toast1 are excellent4 #aabd4 ,asparagus4 ,asparagus 7often mis-called asparagrass74--,scrape the stalks till they are clean2 throw them into a pan of cold water1 tie them up in bundles of about a quarter of a hundred each2 cut off the stalks at the bottom to a uniform length leaving enough to serve as a handle for the green part2 put them into a stewpan of boiling water1 with a handful of salt in it4 ,let it boil1 and skim it4 ,when they are tender at the stalk1 which will be in from twenty to thirty minutes1 they are done enough4 ,watch the exact time of their becoming tender2 take them up that instant4 ,while the asparagus is boiling1 toast a round of a a quartern loaf1 about half an inch thick2 brown it delicately on both sides2 dip it lightly in the liquor the asparagus was boiled in1 and lay it in the middle of a dish2 melt some butter1 but do not put it over them4 ,serve butter in a butter-boat4 #aabe4 ,artichokes4 ,soak them in cold water1 wash them well2 put them into plenty of boiling water1 with a handful of salt1 and let them boil gently for an hour and a half or two hours3 trim them and drain on a sieve2 send up melted butter with them1 which some put into small cups1 one for each guest4 #aabf4 ,stewed ,water-,cress4 ,the following receipt will be found an agreeable and wholesome dish3--,lay the cress in strong salt and water1 to clear it from insects4 ,pick and wash nicely1 and stew it in water for about ten minutes2 drain and chop1 season with pepper and salt1 add a little butter1 and return it to the stewpan until well heated4 ,add a little vinegar previously to serving2 put around it sippets of toast or fried bread4 ,the above1 made thin1 as a substitute for parsley and butter1 will be found an excellent sauce for a boiled fowl4 ,there should be considerably more of the cress than of the parsley1 as the flavour is much milder4 ,a ,,good ,,suggestion ,,is ,,often ,,invaluable4 #aabg4 ,stewed ,mushrooms4 ,cut off the ends of the stalks1 and pare neatly some middle-sized or button mushrooms1 and put them into a basin of water with the juice of a lemon as they are done4 ,when all are prepared1 take them from the water with the hands to avoid the sediment1 and put them into a stewpan with a little fresh butter1 white pepper1 salt1 and a little lemon juice2 cover the pan close1 and let them stew gently for twenty minutes or half an hour2 then thicken the butter with a spoonful of flour1 and add gradually sufficient cream1 or cream and milk1 to make the same about the thickness of good cream4 ,season the sauce to palate1 adding a little pounded mace or grated nutmeg4 ,let the whole stew gently until the mushrooms are tender4 ,remove every particle of butter which may be floating on the top before serving4 #aabh4 ,indications of ,wholesome ,mushrooms4 ,whenever a fungus is pleasant1 in flavour and odour1 it may be considered wholesome2 if1 on the contrary1 it have an offensive smell1 a bitter1 astringent1 or styptic taste1 or even if it leave an unpleasant flavour in the mouth1 it should not be considered fit for food4 ,the colour1 figure1 and texture of these vegetables do not afford any characters on which we can safely rely2 yet it may be remarked that in colour the pure yellow1 gold colour1 bluish pale1 dark or lustre brown1 wine red1 or the violet1 belong to many that are eatable2 whilst the pale or sulphur yellow1 bright or blood-red1 and the greenish belong to few but the poisonous4 ,the safe kinds have most frequently a compact1 brittle texture2 the flesh is white2 they grow more readily in open places1 such as dry pastures and waste lands1 than in places humid or shaded by wood4 ,in general1 those should be suspected which grow in caverns and subterranean passages1 on animal matter undergoing putrefaction1 as well as those whose flesh is soft or watery4 #aabi4 ,to ,distinguish ,mushrooms from ,poisonous ,fungi4 i4 ,sprinkle a little salt on the spongy part or gills of the sample to be tried4 ,if they turn yellow1 they are poisonous1--if black1 they are wholesome4 ,allow the salt to act1 before you decide on the question4 ii4 ,false mushrooms have a warty cap1 or else fragments of membrane1 adhering to the upper surface1 are heavy1 and emerge from a vulva or bag2 they grow in tufts or clusters in woods1 on the stumps of trees1 c41 whereas the true mushrooms grow in pastures4 iii4 ,false mushrooms have an astringent1 styptic1 and disagreeable taste4 ,when cut they turn blue4 ,they are moist on the surface1 and generally of a rose or orange colour4 iv4 ,the gills of the true mushroom are of a pinky red1 changing to a liver colour4 ,the flesh is white4 ,the stem is white1 solid1 and cylindrical4 #aacj4 ,cookery for ,soldiers ,sailors1 ,travellers1 and ,emigrants4 ,the following seven receipts are due to the inventive genius of the late ,alexis ,soyer1 who at one time was chief cook of the ,reform ,club3 #aaca4 ,stewed ,salt ,beef and ,pork4 ,put into a saucepan about two pounds of well-soaked beef1 cut in eight pieces2 half a pound of salt pork1 divided in two1 and also soaked3 half a pound of rice1 or six tablespoonfuls2 a quarter of a pound of onions1 or four middle-sized ones1 peeled and sliced2 two ounces of brown sugar1 or a large tablespoonful2 a quarter of an ounce of pepper1 and five pints of water2 simmer gently for three hours1 remove the fat from the top1 and serve4 ,this dish is enough for six people1 and it cannot fail to be excellent if the receipt be closely followed4 ,butchers' salt meat will require only a four hours' soaking1 having been but lightly pickled4 ,a ,,good ,,beginning ,,makes ,a ,,good ,,ending4 #aacb4 ,mutton ,soup4 ,put into a pan--half a pound of mutton will make a pint of good family soup--six pounds of mutton1 cut in four or six pieces2 three quarters of a pound of mixed vegetables1 or three ounces of preserved1 three and a half teaspoonfuls of salt1 one teaspoonful of sugar1 and half a teaspoonful of pepper1 if handy2 five tablespoonfuls of barley or rice2 eight pints of water2 let it simmer gently for three hours and a half1 remove this fat1 and serve4 ,bread and biscuit may be added in small quantities4 #aacc4 ,plain ,pea ,soup4 ,put in a pan six pounds of pork1 well soaked and cut into eight pieces2 pour six quarts of water over2 one pound of split peas2 one teaspoonful of sugar2 half a teaspoonful of pepper2 four ounces of fresh vegetables1 or two ounces of preserved1 if handy2 let it boil gently for two hours1 or until the peas are tender4 ,when the pork is rather fat1 as is generally the case1 wash it only2 a quarter of a pound of broken biscuit may be used for the soup4 ,salt beef1 when rather fat and well soaked1 may be used for pea soup4 #aacd4 ,french ,beef ,soup1 or ,pot au ,feu 7,camp ,fashion74 ,put into the kettle six pounds of beef1 cut into two or three pieces1 bone included2 one pound of mixed green vegetables1 or half a pound of preserved1 in cakes2 four teaspoonfuls of salt2 if handy1 one teaspoonful of pepper1 one of sugar1 and three cloves2 and eight pints of water4 ,let it boil gently three hours2 remove some of the fat1 and serve4 ,the addition of a pound and a half of bread1 cut into slices1 or one pound of broken biscuits1 well soaked1 will make a very nutritious soup4 ,skimming is not required4 #aace4 ,how to ,stew ,fresh ,beef1 ,pork1 ,mutton1 and ,veal4 ,cut or chop two pounds of fresh beef into ten or twelve pieces2 put these into a saucepan1 with one and a half teaspoonfuls of salt1 one teaspoonful of sugar1 half a teaspoonful of pepper1 two middle-sized onions sliced1 half a pint of water4 ,set on the fire for ten minutes until forming a thick gravy4 ,add a good teaspoonful of flour1 stir on the fire a few minutes2 add a quart and a half of water2 let the whole simmer until the meat is tender4 ,beef will take from two hours and a half to three hours2 mutton and pork1 about two hours2 veal1 one hour and a quarter to one hour and a half2 onions1 sugar1 and pepper1 if not to be had1 must be omitted2 it will even then make a good dish2 half a pound of sliced potatoes1 or two ounces of preserved potatoes2 either fresh or preserved vegetables may be added if they can be obtained1 also a small dumpling4 #aacf4 ,plain ,boiled ,beef4 ,put in a saucepan six pounds of well-soaked beef1 cut in two1 with three quarts of cold water2 simmer gently three hours1 and serve4 ,about a pound of either carrots1 turnips1 parsnips1 greens1 or cabbage1 as well as dumplings1 may be boiled with it4 #aacg4 ,cossack's ,plum ,pudding4 ,put into a basin one pound of flour1 three quarters of a pound of raisins 7stoned1 if time be allowed71 three quarters of a pound of the fat of salt pork 7well washed1 cut into small squares1 or chopped71 two tablespoonfuls of sugar or treacle2 and half a pint of water2 mix all together2 put into a cloth tied lightly2 boil for four hours1 and serve4 ,if time will not admit1 boil only two hours1 though four are preferable4 ,how to spoil the above3--,add anything to it4 #aach4 ,meat ,cookery4 #aaci4 ,beef ,minced4 ,cut into small dice remains of cold beef3 the gravy reserved from it on the first day of it being served should be put in the stewpan1 with the addition of warm water1 some mace1 sliced shalot1 salt1 and black pepper4 ,let the whole simmer gently for an hour1 ,a few minutes before it is served1 take out the meat and dish it1 add to the gravy some walnut ketchup1 and a little lemon juice or walnut pickle4 ,boil up the gravy once more1 and1 when hot1 pour it over the meat4 ,serve it with bread sippets4 #aadj4 ,beef with ,mashed ,potatoes4 ,mash some potatoes with hot milk1 the yolk of an egg1 some butter and salt4 ,slice the cold beef and lay it at the bottom of a pie-dish1 adding to it some sliced shalot1 pepper1 salt1 and a little beef gravy2 cover the whole with a thick paste of potatoes1 making the crust to rise in the centre above the edges of the dish4 ,score the potato crust with the point of a knife in squares of equal sizes4 ,put the dish before a fire in a ,dutch oven1 and brown it on all sides2 by the time it is coloured1 the meat and potatoes will be sufficiently done4 ,,try ,,all ,,things1 ,,hold ,,fast ,,that ,,which ,,is ,,good4 #aada4 ,beef ,bubble and ,squeak4 ,cut into pieces convenient for frying1 cold roasted or boiled beef2 pepper1 salt1 and fry them2 when done1 lay them on a hot drainer1 and while the meat is draining from the fat used in frying them1 have in readiness a cabbage already boiled in two waters2 chop it small1 and put it in the frying-pan with some butter1 add a little pepper and keep stirring it1 that all of it may be equally done4 ,when taken from the fire1 sprinkle over the cabbage a very little vinegar1 only enough to give it a slightly acid taste4 ,place the cabbage in the centre of the dish1 and arrange the slices of meat neatly around it4 #aadb4 ,beef or ,mutton ,lobscous4 ,mince1 not too finely1 some cold roasted beef or mutton4 ,chop the bones1 and put them in a saucepan with six potatoes peeled and sliced1 one onion1 also sliced1 some pepper and salt2 of these make a gravy4 ,when the potatoes are completely incorporated with the gravy1 take out the bones and put in the meat2 stew the whole together for an hour before it is to be served4 #aadc4 ,beef ,rissoles4 ,mince and season cold beef1 and flavour it with mushroom or walnut ketchup4 ,make of beef dripping a very thin paste1 roll it out in thin pieces1 about four inches square2 enclose in each piece some of the mince1 in the same way as for puffs1 cutting each neatly all round2 fry them in dripping to a very light brown4 ,the paste can scarcely be rolled out too thin4 #aadd4 ,veal ,minced4 ,cut veal from the fillet or shoulder into very small dice2 put into veal or mutton broth with a little mace1 white pepper1 salt1 some lemon peel grated1 and a tablespoonful of mushroom ketchup or mushroom powder1 rubbed smooth into the gravy1 ,take out some of the gravy when nearly done1 and when cool enough thicken it with flour1 cream1 and a little butter2 boil it up with the rest of the gravy1 and pour it over the meat when done4 ,garnish with bread sippets4 ,a little lemon juice added to the gravy improves its flavour4 #aade4 ,veal dressed with ,white ,sauce4 ,boil milk or cream with a thickening of flour and butter2 put into it thin slices of cold veal1 and simmer it in the gravy till it is made hot without boiling4 ,when nearly done1 beat up the yolk of an egg1 with a little anchovy and white sauce2 pour it gently to the rest1 stirring it all the time2 simmer again the whole together1 and serve it with sippets of bread and curled bacon alternately4 #aadf4 ,veal ,rissoles4 ,mince and pound veal extremely fine2 grate into it some remains of cooked ham4 ,mix these well together with white sauce1 flavoured with mushrooms3 form this mixture into balls1 and enclose each in pastry4 ,fry them in butter to a light brown4 ,the same mince may be fried in balls without pastry1 being first cemented together with egg and breadcrumbs4 #aadg4 ,mutton ,hashed4 ,cut cold mutton into thin slices1 fat and lean together2 make gravy with the bones whence the meat has been taken1 boiling them long enough in water1 with onion1 pepper and salt2 strain the gravy1 and warm1 but do not boil1 the mutton in it4 ,then take out some of the gravy to thicken it with flour and butter1 and flavour it with mushroom ketchup4 ,pour in the thickening and boil it up1 having previously taken out the meat1 and placed it neatly on the dish in which it is to go to the table4 ,pour over it the boiling gravy1 and add sippets of bread4 #aadh4 ,lamb4 ,fry slices or chops of lamb in butter till they are slightly browned4 ,serve them on a pure of cucumbers1 or on a dish of spinach2 or dip the slices in bread-crumbs1 chopped parsley1 and yolk of an egg2 some grated lemon and a little nutmeg may be added4 ,fry them1 and pour a little nice gravy over them when served4 ,,we ,,learn ,,something1 ,,even ,,by ,,our ,,failures4 #aadi4 ,pork4 ,slices of cold pork1 fried and laid on apple sauce1 form an excellent side or corner dish4 ,boiled pork may also he made into rissoles1 minced very fine like sausage meat1 and seasoned sufficiently1 but not over much4 #aaej4 ,round of ,salt ,beef4 ,skewer it tight and round1 and tie a fillet of broad tape about it4 ,put it into plenty of cold water1 and carefully remove the scum2 let it boil till all the scum is removed1 and then put the boiler on one side of the fire1 to continue simmering slowly till it is done4 ,half a round may be boiled for a small family4 ,when you take it up1 wash the scum off with a paste-brush--garnish with carrots and turnips4 #aaea4 ,aitchbone of ,beef4 ,manage in the same way as the round4 ,the soft1 marrow-like fat which lies on the back is best when hot1 and the hard fat of the upper corner is best cold4 #aaeb4 ,stewed ,brisket of ,beef4 ,stew in sufficient water to cover the meat2 when tender1 take out the bones1 and skim off the fat2 add to the gravy1 when strained1 a glass of wine1 and a little spice tied up in a muslin bag4 7,this can he omitted if preferred47 ,have ready either mushrooms1 truffles1 or vegetables boiled1 and cut into shapes1 ,lay them on and around the beef2 reduce part of the gravy to glaze1 lay it on the top1 and pour the remainder into the dish4 #aaec4 ,baked ,brisket of ,beef4 ,brisket of beef may lie baked1 the bones being removed1 and the holes filled with oysters1 fat bacon1 parsley1 or all three in separate holes2 these stuffings being chopped and seasoned to taste4 ,dredge it well with flour1 pour upon it half a pint of broth1 bake for three hours1 skim off the fat1 strain the gravy over the meat1 and garnish with cut pickles4 #aaed4 ,pork1 ,spare-rib4 ,joint it nicely before roasting1 and crack the ribs across as lamb4 ,take care not to have the fire too fierce4 ,the joint should be basted with very little butter and flour1 and may be sprinkled with fine dried sage1 ,it takes from two to three hours4 ,apple sauce1 mashed potatoes1 and greens are the proper accompaniments1 also good mustard1 fresh made4 #aaee4 ,lamb ,stove or ,lamb ,stew4 ,take a lamb's head and lights1 open the jaws of the head1 and wash them thoroughly2 put them in a pot with some beef stock1 made with three quarts of water and two pounds of shin of beef1 strained2 boil very slowly for an hour2 wash and string two or three good handfuls of spinach2 put it in twenty minutes before serving2 add a little parsley1 and one or two onions1 a short time before it comes off the fire2 season with pepper and salt1 and serve all together in a tureen4 #aaef4 ,roast ,beef ,bones ,roast beef bones furnish a very relishing luncheon or supper1 prepared with poached or fried eggs and mashed potatoes as accompaniments4 ,divide the bones1 having good pickings of meat on each2 score them in squares1 pour a little melted butter over1 and sprinkle with pepper and salt2 put them on a dish2 set in a ,dutch oven for half or three quarters of an hour1 according to the thickness of the meat2 keep turning till they are quite hot and brown3 or broil them on the gridiron4 ,brown but do not burn them4 ,serve with piquant sauce4 #aaeg4 ,marrow ,bones4 ,saw the bones evenly1 so that they will stand steadily2 put a piece of paste into the ends2 set them upright in a saucepan1 and boil till they are done enough--beef marrow bone will require from an hour and a half to two hours2 serve fresh-toasted bread with them4 #aaeh4 ,beef 7,rump7 ,steak and ,onion ,sauce4 ,peel and slice two large onions1 put them into a quart stewpan1 with two tablespoonfuls of water2 cover the pan close1 and set on a slow fire till the water has boiled away1 and the onions have become a little browned2 then add half a pint of good broth1 and boil the onions till they are tender2 strain the broth1 and chop very fine2 season with mushroom ketchup1 pepper1 and salt2 put in the onions then1 and let them boil gently for five minutes1 pour into the dish1 and lay over it a broiled rump steak4 ,if instead of broth you use good beef gravy1 it will be delicious4 ,,when ,,we ,,think ,,we ,,fail1 ,,we ,,are ,,often ,,near ,,success4 #aaei4 ,beef la ,mode and ,veal ,ditto4 ,take about eleven pounds of the mouse buttock1--or clod of beef1--or blade bone1--or the sticking-piece1 or the like weight of the breast of veal2--cut it into pieces of three or four ounces each2 put in three or four ounces of beef dripping1 and mince a couple of large onions1 and lay them into a large deep stewpan4 ,as soon as it is quite hot1 flour the meat1 put it into the stewpan1 continue stirring with a wooden spoon2 when it has been on about ten minutes1 dredge with flour1 and keep doing so till you have stirred in as much as you think will thicken it2 then add by degrees about a gallon of boiling water2 keep stirring it together2 skim it when it boils1 and then put in one drachm of ground black pepper1 two of allspice1 and two bay-leaves2 set the pan by the side of the fire1 or at a distance over it1 and let it stew very slowly for about three hours2 when you find the meat sufficiently tender1 put it into a tureen1 and it is ready for table4 #aafj4 ,ox-,cheek ,stewed4 ,prepare the day before it is to be eaten2 clean the cheek and put it into soft water1 just warm2 let it lie for three or four hours1 then put it into cold water1 to soak all night2 next day wipe it clean1 put it into a stewpan1 and just cover it with water2 skim it well when it is coming to a boil1 then add two whole onions with two or three cloves stuck into each1 three turnips quartered1 a couple of carrots sliced1 two bay-leaves1 and twenty-four corns of allspice1 a head of celery1 and a bundle of sweet herbs1 pepper1 and salt2 lastly1 add a little cayenne and garlic1 if liked4 ,let it stew gently till perfectly tender1 about three hours2 then take out the cheek1 divide into pieces fit to help at table2 skim and strain the gravy2 melt an ounce and a half of butter in a stewpan2 stir into it as much flour as it will take up2 mix with it by degrees a pint and a half of the gravy2 add a tablespoonful of mushroom or walnut ketchup1 or port wine1 and boil a short time4 ,serve up in a soup or ragot dish1 or make it into barley broth4 ,this is a very economical1 nourishing1 and savoury meal4 #aafa4 ,hashed ,mutton or ,beef4 ,slice the meat small1 trim off the brown edges1 and stew down the trimmings with the bones1 well broken1 an onion1 a bunch of thyme and parsley1 a carrot cut into slices1 a few peppercorns1 cloves1 salt1 and a pint and a half of water or stock4 ,when this is reduced to little more than three quarters of a pint1 strain it1 clear it from the fat1 thicken it with a large dessertspoonful of flour or arrowroot1 add salt and pepper1 boil the whole for a few minutes1 then lay in the meat and heat it well4 ,boiled potatoes are sometimes sliced hot into the hash4 #aafb4 ,irish ,stew4 ,take two pounds of potatoes2 peel and slice them2 cut rather more than two pounds of mutton chops1 either from the loin or neck2 part of the fat should he taken off2 beef1 two pounds1 six large onions sliced1 a slice of ham1 or lean bacon1 a spoonful of pepper1 and two of salt4 ,this stew may be done in a stewpan over the fire1 or in a baker's oven1 or in a close-covered earthen pot4 ,first put a layer of potatoes1 then a layer of meat and onions1 sprinkle the seasoning1 then a layer of potatoes1 and again the meat and onions and seasoning2 the top layer should be potatoes1 and the vessel should be quite full4 ,then put in half a pint of good gravy1 and a spoonful of mushroom ketchup4 ,let the whole stew for an hour and a half2 be very careful it does not burn4 ,,second ,,trials ,,often ,,succeed4 #aafc4 ,palatable ,stew4 ,cut pieces of salt beef and pork into dice1 put them into a stewpan with six whole peppercorns1 two blades of mace1 a few cloves1 a teaspoonful of celery-seeds1 and a faggot of dried sweet herbs2 cover with water1 and stew gently for an hour1 then add fragments of carrots1 turnips1 parsley1 or any other vegetables at hand1 with two sliced onions1 and some vinegar to flavour2 thicken with flour or rice1 remove the herbs1 and pour into the dish with toasted bread1 or freshly baked biscuit1 broken small1 and serve hot4 ,when they can be procured1 a few potatoes improve it very much4 #aafd4 ,ragot of ,cold ,veal4 ,either a neck1 loin1 or fillet of veal will furnish this excellent ragot with a very little expense or trouble4 ,cut the veal into handsome cutlets2 put a piece of butter1 or clean dripping1 into a frying pan2 as soon as it is hot1 flour and fry the veal to a light brown2 take it out1 and if you have no gravy ready1 put a pint of boiling water into the frying-pan1 give it a boil-up for a minute1 and strain it in a basin while you make some thickening in the following manner3 ,put an ounce of butter into a stewpan2 as soon as it melts1 mix as much flour as will dry it up2 stir it over the fire for a few minutes1 and gradually add the gravy you made in the frying-pan3 let them simmer together for ten minutes2 season with pepper1 salt1 a little mace1 and a wineglassful of mushroom ketchup or wine2 strain it through a tammy1 or fine sieve1 over the meat1 and stew very gently till the meat is thoroughly warmed1 ,if you have any ready-boiled bacon1 cut it in slices1 and put it to warm with the meat4 #aafe4 ,economical ,dish4 ,cut some rather fat ham or bacon into slices1 and fry to a nice brown2 lay them aside to keep warm2 then mix equal quantities of potatoes and cabbage1 bruised well together1 and fry them in the fat left from the ham4 ,place the mixture at the bottom1 and lay the slices of bacon on the top4 ,cauliflower1 or broccoli1 substituted for cabbage1 is truly delicious2 and1 to any one possessing a garden1 quite easily procured1 as those newly blown will do4 ,the dish must be well seasoned with pepper4 #aaff4 ,mock ,goose 7being a leg of pork skinned1 roasted1 and stuffed goose fashion74--,parboil the leg2 take off the skin1 and then put it down to roast2 baste it with butter1 and make a savoury powder of finely minced or dried or powdered sage1 ground black pepper1 salt1 and some bread-crumbs1 rubbed together through a cullender3 add to this a little very finely minced onion2 sprinkle it with this when it is almost roasted2 put half a pint of made gravy into the dish1 and goose stuffing under the knuckle skin2 or garnish the dish with balls of it fried or boiled4 #aafg4 ,roast ,goose4 ,when a goose is well picked1 singed1 and cleaned1 make the stuffing1 with about two ounces of onion--if you think the flavour of raw onions too strong1 cut them in slices1 and lay them in cold water for a couple of hours1 add as much apple or potato as you have of onion1 and half as much green sage1 chop them very fine1 adding four ounces1 i4e41 about a large breakfast cupful1 of stale breadcrumbs1 a bit of butter about as big as a walnut1 and a very little pepper and salt1 the yolk of an egg or two1 and incorporating the whole well together1 stuff the goose2 do not quite fill it1 but leave a little room for the stuffing to swell4 ,spit it1 tie it on the spit at both ends1 to prevent it swinging round1 and to prevent the stuffing from coming out4 ,from an hour and a half to an hour and three-quarters will roast a fine full-grown goose4 ,send up gravy and apple sauce with it4 ,,second ,,thoughts ,,are ,,often ,,best4 #aafh4 ,jugged ,hare4 ,wash it very nicely1 cut it up in pieces proper to help at table1 and put them into a jugging-pot1 or into a stone jar1 just sufficiently large to hold it well2 put in some sweet herbs1 a roll or two of rind of a lemon1 and a fine large onion with five cloves stuck in it2 and1 if you wish to preserve the flavour of the hare1 a quarter of a pint of water2 but1 if you wish to make a ragot1 a quarter of a pint of claret or port wine1 and the juice of a lemon4 ,tie the jar down closely with a bladder1 so that no steam can escape2 put a little hay in the bottom of the saucepan1 in which place the jar2 let the water boil for about three hours1 according to the age and size of the hare1 keeping it boiling all the time1 and till up the pot as it boils away4 ,care1 however1 must be taken that it is not overdone1 which is the general fault in all made dishes4 ,when quite tender1 strain off the gravy from the fat1 thicken it with flour1 and give it a boil up2 lay the pieces of hare in a hash dish1 and pour the gravy over it4 ,you may make a pudding the same as for roast hare1 and boil it in a cloth1 and when you dish up your hare1 cut it in slices1 or make forcemeat balls of it for garnish4 ,for sauce1 red currant jelly4 #aafi4 ,stewed ,hare4 ,a much easier and quicker way is the following3--,prepare the hare as for jugging2 put it into a stewpan with a few sweet herbs1 half a dozen cloves1 the same of allspice and black pepper1 two large onions1 and a roll of lemon peel2 cover it with water3 when it boils1 skim it clean1 and let it simmer gently till tender 7about two hours72 then take the meat up with a slice1 set it by a fire to keep hot while you thicken the gravy2 take three ounces of butter and some flour1 rub together1 put in the gravy1 stir it well1 and let it boil about ten minutes2 strain it through a sieve over the meat1 and it is ready4 #aagj4 ,curried ,beef1 ,madras ,way4 ,take about two ounces of butter1 and place it in a saucepan1 with two small onions cut up into slices1 and let them fry until they are a light brown2 then add a tablespoonful and a half of curry powder1 and mix it up well4 ,now put in the beef1 cut into pieces about an inch square2 pour in from a quarter to a third of a pint of milk1 and let it simmer for thirty minutes2 then take it off1 and place it in a dish1 with a little lemon juice4 ,whilst cooking stir constantly1 to prevent it burning4 ,send to table with a wall of mashed potatoes or boiled rice round it4 ,it greatly improves any curry to add with the milk a quarter of a cocoa-nut1 scraped very small1 and squeezed through muslin with a little water2 this softens the taste of the curry1 and1 indeed1 no curry should be made without it4 #aaga4 ,ragot of ,duck1 or any kind of ,poultry or ,game4 ,partly roast1 then divide into joints1 or pieces of a suitable size for helping at table4 ,set it on in a stewpan1 with a pint and a half of broth1 or1 if you have no broth1 water1 with any little trimmings of meat to enrich it2 a large onion stuck with cloves1 a dozen berries of allspice1 the same quantity of black pepper1 and the rind of half a lemon shaved thin4 ,when it boils1 skim it very clean1 and then let it simmer gently1 with the lid close1 for an hour and a half4 ,then strain off the liquor1 and take out the pieces1 which keep hot in a basin or deep dish4 ,rinse the stewpan1 or use a clean one1 in which put two ounces of butter1 and as much flour or other thickening as will bring it to a stiff paste2 add to it the gravy by degrees4 ,let it boil up1 then add a glass of port wine1 a little lemon juice1 and a teaspoonful of salt2 simmer a few minutes4 ,put the meat in a deep dish1 strain the gravy over1 and garnish with sippets of toasted bread4 ,the flavour may be varied at pleasure by adding ketchup1 curry powder1 or vinegar4 #aagb4 ,to ,dress ,cold ,turkey1 ,goose1 ,fowl1 ,duck1 ,pigeon1 or ,rabbit4 ,cut the cold bird or rabbit in quarters1 beat up an egg or two 7according to the quantity to be dressed7 with a little grated nutmeg1 and pepper and salt1 some parsley minced fine1 and a few crumbs of bread2 mix these well together1 and cover the pieces with this batter3 broil them1 or put them in a ,dutch oven1 or have ready some dripping hot in a pan1 in which fry them a light brown colour2 thicken a little gravy with some flour1 put a large spoonful of ketchup to it1 lay the fry in a dish1 and pour the sauce round it2 garnish with slices of lemon and toasted bread4 ,,read ,,frequently ,,the ,,medical ,,hints4 #aagc4 ,pulled ,turkey1 ,fowl1 or ,chicken4 ,skin a cold chicken1 fowl1 or turkey2 take off the fillets from the breasts1 and put them into a stewpan with the rest of the white meat and wings1 side-bones1 and merry-thought1 with a pint of broth1 a large blade of mace pounded1 a shalot minced fine1 the juice of half a lemon1 and a strip of the peel1 some salt1 and a few grains of cayenne2 thicken it with flour and butter1 and let it simmer for two or three minutes1 till the meat is warm4 ,in the meantime score the legs and rump1 powder them with pepper and salt1 broil them in a dish and lay the pulled chicken round them4 ,three tablespoonfuls of good cream1 or the yolks of as many eggs1 will be a great improvement to it4 #aagd4 ,hashed ,poultry1 ,game1 or ,rabbit4 ,cut them into joints1 put the trimmings into a stew pan with a quart of the broth in which they were boiled1 and a large onion cut in four2 let the whole boil half an hour3 strain it through a sieve2 then put two tablespoonfuls of flour in a basin1 and mix it well by degrees with the hot broth2 set it on the fire to boil up1 then strain it through a fine sieve3 wash out the stewpan1 lay the poultry in it1 and pour the gravy on it 7through a sieve72 set it by the side of the fire to simmer very gently 7it must not boil7 for fifteen minutes2 five minutes before you serve it up1 cut the stuffing in slices1 and put it in to warm1 then take it out1 and lay it round the edge of the dish1 and put the poultry in the middle2 skim the fat off the gravy1 then shake it round well in the stewpan1 and pour it over the hash4 ,garnish the dish with toasted sippets4 #aage4 ,ducks or ,geese ,hashed4 ,cut an onion1 into small dice3 put it into a stewpan with a bit of butter2 fry it1 but do not let it get any colour2 put as much boiling water into the stewpan as will make sauce for the hash2 thicken it with a little flour2 cut up the duck1 and put it into the sauce to warm2 do not let it boil2 season it with pepper and salt and ketchup4 #aagf4 ,broiled ,goose4 ,the legs of geese1 c41 broiled1 and laid on a bed of apple sauce1 form an appetising dish for luncheon or supper4 #aagg4 ,grilled ,fowl4 ,take the remains of cold fowls1 and skin them or not1 at choice2 pepper and salt them1 and sprinkle over them a little lemon juice1 and let them stand an hour2 wipe them dry1 dip them into clarified butter1 and then into fine bread-crumbs1 and broil gently over a clear fire4 ,a little finely minced lean of ham or grated lemon peel1 with a seasoning of cayenne1 salt1 and mace1 mixed with the crumbs1 will vary this dish agreeably4 ,when fried instead of broiled1 the fowls may be dipped into yolk of egg instead of butter4 #aagh4 ,a ,nice ,way of serving up a fowl that has been dressed4 ,beat the whites of two eggs to a thick froth2 add a small bit of butter1 or some salad oil1 flour1 a little lukewarm water1 and two tablespoonfuls of beer1 beaten altogether till it is of the consistency of very thick cream4 ,cut up the fowl into small pieces1 strew over it some chopped parsley and shalot1 pepper1 salt1 and a little vinegar1 and let it lie till dinner-time2 dip the fowl in the batter1 and fry it in boiling lard1 of a nice light brown4 ,veal that has been cooked may be dressed in the same way4 #aagi4 ,curry of any ,kind4 ,cut up a good fowl2 skin it or not1 as you please2 fry it nicely brown3 slice two or three onions1 and fry them2 put the fried fowl and onions into a stew-pan with a tablespoonful of curry powder1 and one clove of garlic3 cover it with water or veal gravy3 let it stew slowly for one hour1 or til very tender2 have ready1 mixed in two or three spoonfuls of good cream1 one teaspoonful of flour1 two ounces of butter1 juice of a lemon1 some salt2 after the cream is in1 it must only have one boil up1 not to stew4 ,any spice may be added if the curry powder is not highly seasoned4 ,with chicken1 rabbit1 or fish1 observe the same rule4 ,curry is made also with sweetbreads1 breast of veal1 veal cutlets1 lamb1 mutton or pork chops1 lobster1 turbot1 soles1 eels1 oysters1 c4 ,any kind of white meat is fit for a curry4 ,,and ,,study ,,all ,,the ,,precautions4 #aahj4 ,curried ,eggs4 ,slice two onions and fry them in butter1 add a tablespoonful of curry powder2 let the onions and curry powder stew in a pint of good broth till the former are quite tender2 mix a cup of cream1 and thicken with arrowroot1 or rice flour4 ,simmer a few minutes1 then add six or eight hard-boiled eggs cut in slices2 heat them thoroughly1 but do not let them boil4 #aaha4 ,cold ,meat ,broiled1 ,with ,poached ,eggs4 ,the inside of a sirloin of beef or a leg of mutton is the best for this dish4 ,cut the slices of equal thickness1 and broil and brown them carefully and slightly over a clear smart fire1 or in a ,dutch oven2 give those slices most fire that are least done2 lay them in a dish before the fire to keep hot1 while you poach the eggs and mash the potatoes4 ,this makes a savoury luncheon or supper4 ,the meat should be underdone the first time4 #aahb4 ,curried ,oysters4 ,this receipt may be greatly modified1 both in quantity and ingredients4 ,let a hundred of large oysters be opened into a basin without losing one drop of their liquor4 ,put a lump of fresh butter into a good-sized saucepan1 and when it boils1 add a large onion1 cut into thin slices1 and let it fry in the uncovered stewpan until it is of a rich brown3 now add a bit more butter1 and two or three tablespoonfuls of curry powder4 ,when these ingredients are well mixed over the fire with a wooden spoon1 add gradually either hot water1 or broth from the stock-pot2 cover the stewpan1 and let the whole boil up4 ,meanwhile1 have ready the meat of a cocoa-nut1 grated or rasped fine1 put this into the stewpan with an unripe apple1 chopped4 ,let the whole simmer over the fire until the apple is dissolved1 and the cocoa-nut very tender2 then add a cupful of strong thickening made of flour and water1 and sufficient salt1 as a curry will not bear being salted at table4 ,let this boil up for five minutes4 ,have ready also a vegetable marrow1 or part of one1 cut into bits1 and sufficiently boiled to require little or no further cooking4 ,put this in with a tomato or two4 ,these vegetables improve the flavour of the dish1 but either or both of them may be omitted4 ,now put into the stewpan the oysters with their liquor1 and the milk of the cocoa-nut1 if it be perfectly sweet2 stir them well with the former ingredients2 let the curry stew gently for a few minutes1 then throw in the strained juice of half a lemon4 ,stir the curry from time to time with a wooden spoon1 and as soon as the oysters are done enough1 serve it up with a corresponding dish of rice on the opposite side of the table4 ,this dish is considered at ,madras the ne plus ultra of ,indian cookery4 #aahc4 ,fried ,oysters4 ,large oysters are the best4 ,simmer for a minute or two in their own liquor2 drain perfectly dry2 dip in yolks of eggs1 and then in bread-crumbs1 seasoned with nutmeg1 cayenne1 and salt2 fry them of a light brown4 ,they are chiefly used as garnish for fish1 or for rump steaks2 but if intended to be eaten alone1 make a little thick melted butter1 moistened with the liquor of the oysters1 and serve as sauce4 #aahd4 ,stewed ,oysters4 ,the beard or fringe is generally taken off4 ,when this is done1 set on the beards with the liquor of the oysters1 and a little white gravy1 rich1 but unseasoned2 having boiled for a few minutes1 strain off the beards1 put in the oysters1 and thicken the gravy with flour and butter 7an ounce of butter to half a pint of stew71 a little salt1 pepper1 and nutmeg1 or mace1 a spoonful of ketchup1 and three of cream2 some prefer a little essence of anchovy to ketchup1 others the juice of a lemon1 others a glass of white wine2 the flavour may be varied according to taste4 ,simmer till the stew is thick1 and the oysters warmed through1 but avoid letting them boil4 ,lay toasted sippets at the bottom of the dish and round the edges4 ,,study ,,the ,,precautions ,,respecting ,,fire4 #aahe4 ,bologna ,sausages4 ,take equal quantities of bacon1 fat and lean1 beef1 veal1 pork1 and beef suet2 chop them small1 season with pepper1 salt1 c41 sweet herbs1 and sage rubbed fine4 ,have a well-washed intestine1 fill1 and prick it2 boil gently for an hour1 and lay on straw to dry4 ,they may be smoked the same as hams4 #aahf4 ,oxford ,sausages4 ,to each pound of lean pork allow one pound of lean veal1 one pound of fat1 part pork and part veal4 ,chop and beat well with a lard-beater4 ,allow one pound of bread-crumbs1 thyme1 a little parsley2 an ounce of sage leaves1 chopped very small2 two heads of leeks1 or a little garlic1 or shalot1 chopped very fine2 salt1 pepper1 and nutmeg4 ,to each pound allow one egg1 the yolks and whites separately2 beat both well1 mix in the yolks1 and as much of the whites as is necessary to moisten the bread4 ,then make the sausages in the usual way4 #aahg4 ,worcester ,sausages4 ,worcester sausages are made of beef1 c42 add allspice1 and any other spices and herbs you may choose4 #aahh4 ,mutton ,sausages4 ,the lean of the leg is the best4 ,add half as much of beef suet2 that is1 a pound of lean and half a pound of suet 7this proportion is good for all sausages74 ,add oysters1 anchovies chopped very fine1 and flavour with seasoning4 ,no herbs4 ,these will require a little fat in the pan to fry4 #aahi4 ,veal ,sausages4 ,veal sausages are made exactly as ,oxford sausages1 except that you add ham fat1 or fat bacon2 and1 instead of sage1 use marjoram1 thyme1 and parsley4 #aaij4 ,preparing ,sausage ,skins4 ,turn them inside out1 and stretch them on a stick2 wash and scrape them in several waters4 ,when thoroughly cleansed1 take them off the sticks1 and soak in salt and water two or three hours before filling4 #aaia4 ,saveloys4 ,saveloys are made of salt pork1 fat and lean1 with bread-crumbs1 pepper1 and sage2 they are always put in skins3 boil half an hour slowly4 ,these are eaten cold4 #aaib4 ,black ,hog ,pudding4 ,catch the blood of a hog2 to each quart of blood put a large teaspoonful of salt1 and stir it without ceasing till it is cold4 ,simmer half a pint or a pint of ,embden groats in a small quantity of water till tender2 there must be no gruel4 ,the best way of doing it is in a double saucepan1 so that you need not put more water than will moisten them4 ,chop up 7for one quart of blood7 one pound of the inside fat of the hog1 and a quarter of a pint of bread-crumbs1 a tablespoonful of sage1 chopped fine1 a teaspoonful of thyme1 three drachms each of allspice1 salt1 and pepper1 and a teacupful of cream4 ,when the blood is cold1 strain it through a sieve1 and add to it the fat1 then the groats1 and then the seasoning4 ,when well mixed1 put it into the skin of the largest gut1 well cleansed2 tie it in lengths of about nine inches1 and boil gently for twenty minutes4 ,take them out and prick them when they have boiled a few minutes4 #aaic4 ,scotch ,woodcock4 ,three or four slices of bread2 toast and butter well on both sides1--nine or ten anchovies washed1 scraped1 and chopped fine2 put them between the slices of toast1--have ready the yolks of four eggs well beaten1 and half a pint of cream--which set over the fire to thicken1 but not boil1--then pour it over the toast1 and serve it to table as hot as possible4 #aaid4 ,sweetbread4 ,trim a fine sweetbread 7it cannot be too fresh72 parboil it for five minutes1 and throw it into a basin of cold water4 ,then roast it plain--or beat up the yolk of an egg1 and prepare some fine breadcrumbs2 or when the sweetbread is cold1 dry it thoroughly in a cloth2 run a lark-spit or a skewer through it1 and tie it on the ordinary spit2 egg it with a paste-brush2 powder it well with bread-crumbs1 and roast it4 ,for sauce1 fried bread-crumbs1 melted butter1 with a little mushroom ketchup1 and lemon juice1 or serve on buttered toast1 garnished with egg sauce1 or with gravy4 ,instead of spitting the sweetbread1 you may put it into a tin ,dutch oven1 or fry it4 ,,read ,,the ,,hints ,,to ,,husbands ,,and ,,wives4 #aaie4 ,sweetbreads ,plain4 ,parboil and slice them as before1 dry them in a clean cloth1 flour them1 and fry them a delicate brown2 take care to drain the fat well1 and garnish with slices of lemon1 and sprigs of chervil or parsley1 or crisp parsley4 ,serve with sauce1 and slices of ham or bacon1 or force-meat balls4 #aaif4 ,kidneys4 ,cut them through the long way1 score them1 sprinkle a little pepper and salt on them1 and run a wire skewer through to keep them from curling on the gridiron1 so that they may be evenly broiled4 ,broil over a clear fire1 taking care not to prick the kidney with the fork1 and turning them often till they are done2 they will take about ten or twelve minutes1 if the fire is brisk4 ,another mode is to fry them in butter1 and make gravy for them in the pan 7after you have taken out the kidneys71 by putting in a teaspoonful of flour2 as soon as it looks brown1 put in as much water as will make gravy4 ,kidneys will take five minutes more to fry than to broil4 #aaig4 ,devil4 ,the gizzard and rump1 or legs1 c41 of a dressed turkey1 capon1 or goose1 or mutton or veal kidney1 scored1 peppered1 salted1 and broiled1 sent up for a relish1 being made very hot1 has obtained the name of a devil4 #aaih4 ,bacon4 ,dr4 ,kitchiner very justly says3 ,the boiling of bacon is a very simple subject to comment upon2 but our main object is to teach common cooks the art of dressing common food in the best manner4 ,cover a pound of nice streaked bacon with cold water1 let it boil gently for three quarters of an hour2 take it up1 scrape the under side well1 and cut off the rind3 grate a crust of bread not only on the top1 but all over it1 as you would ham1 put it before the fire for a few minutes1 not too long1 or it will dry and spoil it4 ,bacon is sometimes as salt as salt can make it1 therefore before it is boiled it must be soaked in warm water for an hour or two1 changing the water once2 then pare off the rusty and smoked part1 trim it nicely on the under side1 and scrape the rind as clean as possible4 #aaii4 ,ham or ,bacon ,slices4 ,ham or bacon slices should not be less than one-eighth or more than a quarter of an inch thick1 and1 for delicate persons1 should be soaked in hot water for a quarter of an hour1 and then well wiped and dried before broiling4 ,if you wish to curl a slice1 roll it up1 and put a wooden skewer through it2 then in may be dressed in a cheese-toaster or a ,dutch oven4 #abjj4 ,relishing ,rashers of ,bacon4 ,if you have any cold bacon1 you may make a very nice dish of it by cutting it into slices about a quarter of an inch thick4 ,then grate some crust of bread as directed for ham1 and powder the slices well with it on both sides2 lay the rashers in a cheese-toaster1--they will be browned on one side in about three minutes3--turn them and do the other4 ,these are a delicious accompaniment to poached or fried eggs3--the bacon1 having been boiled first1 is tender and mellow4--,they are an excellent garnish round veal cutlets1 sweetbreads1 calf's head hash1 green peas1 or beans1 c4 #abja4 ,anchovy ,sandwiches4 ,anchovy sandwiches made with the above1 will be found excellent4 #abjb4 ,anchovy ,toast4 ,anchovy toast is made by spreading anchovy paste upon bread either toasted or fried4 ,,fire ,,is ,a ,,good ,,servant ,,but ,a ,,bad ,,master4 #abjc4 ,scotch ,porridge4 ,for four persons4--,boil three pints of water in a clean saucepan1 add a teaspoonful of salt2 mix very gradually1 while the water is boiling1 one pound of fine oatmeal1 stirring constantly1 while you put in the meal1 with a round stick about eighteen inches long1 called a spirtle4 ,continue stirring for fifteen minutes2 then pour into soup plates1 allow it to cool a little1 and serve with sweet milk4 ,scotch porridge is one of the most nutritive diets that can be given1 especially for young persons1 on account of the bone-producing elements contained in oatmeal4 ,it is sometimes boiled with milk instead of water1 but the mixture is then rather rich for delicate stomachs4 #abjd4 ,scotch ,brose4 ,this favourite ,scotch dish is generally made with the liquor in which meat has been boiled4 ,put half a pint of oatmeal into a porringer with a little salt1 if there be not enough in the broth1--of which add as much as will mix it to the consistence of hasty pudding or a little thicker1--lastly1 take a little of the fat that swims on the broth and put it on the porridge1 and eat it in the same way as hasty pudding4 #abje4 ,barley ,broth1 ,scotch4 ,dr4 ,kitchiner1 from whose ,cook's ,oracle1 #a we take this receipt1 after testing it1 says3 ,this is a most frugal1 agreeable1 and nutritive meal4 ,it will neither lighten the purse nor lie heavy on the stomach4 ,it will furnish you with a pleasant soup1 and meat for eight persons4 ,wash three-quarters of a pound of ,scotch barley in a little cold water2 put it in a soup-pot with a shin or leg of beef1 of about ten pounds weight1 sawn into four pieces 7tell the butcher to do this for you72 cover it well with cold water2 set it on the fire2 when it boils1 skim it very clean1 and put in two onions1 of about three ounces weight each2 set it by the side of the fire to simmer very gently for about two hours2 then skim all the fat clean off1 and put in two heads of celery and a large turnip cut into small squares2 season it with salt1 and let it boil for an hour and a half longer1 and it will be ready3 take out the meat carefully with a slice 7and cover it up1 and set it by the fire to keep warm71 and skim the broth well before you put it in the tureen4 ,put a quart of the soup into a basin1 and about an ounce of flour into a stewpan1 and pour the broth to it by degrees1 stirring it well together2 set it on the fire1 and stir it till it boils1 then let it boil up1 and it is ready4 ,put the meat in a ragot dish1 and strain the sauce through a sieve over the meat2 you may put to it some capers1 or minced gherkins1 or walnuts1 c4 ,if the beef has been stewed with proper care1 in a very gentle manner1 and taken up at 'the critical moment when it is just tender1' you will obtain an excellent and savoury meal4 ,footnote #a3 ,published by ,messrs4 ,houlston and ,suns1 ,paternoster-square4 ,london1 ,e4,c4 #abjf4 ,hotch-,potch for ,summer4 ,make a stock from the neck or ribs of lamb or mutton1 reserving some chops1 which cook for a shorter time and serve in the tureen4 ,chop small1 four turnips1 four carrots1 a few young onions1 a little parsley1 and one lettuce2 boil for one hour4 ,twenty minutes before they are done1 put in a cauliflower cut small1 one quart of shelled peas1 and a pint of young beans4 #abjg4 ,hotch-,potch for ,winter4 ,this can be made of beef or mutton1 or1 for those who are partial to ,scotch cookery1 a sheep's head and feet1 one pound of old green peas1 steeped all the night previously1 one large turnip1 three carrots1 four leeks1 a little parsley1 all cut small1 with the exception of one carrot1 which should be grated2 add a small bunch of sweet herbs1 pepper1 and salt4 ,the peas take two hours and a half to cook2 the other vegetables1 two hours2 the head1 three hours2 and the feet1 four hours4 ,,there ,,is ,,no ,,balm ,,for ,,every ,,wound4 #abjh4 ,beef ,broth4 ,beef broth may be made by adding vegetables to essence of beef--or you may wash a leg or shin of beef1 the bone of which has been well cracked by the butcher2 add any trimmings of meat1 game1 or poultry1 heads1 necks1 gizzards1 feet1 c42 cover them with cold water2 stir the whole up well from the bottom1 and the moment it begins to simmer1 skim it carefully4 ,your broth must be perfectly clear and limpid2 on this depends the goodness of the soups1 sauces1 and gravies of which it is the basis4 ,add some cold water to make the remaining scum rise1 and skim it again4 ,when the scum has done rising1 and the surface of the broth is quite clear1 put in one moderate sized carrot1 a head of celery1 two turnips1 and two onions1--it should not have any taste of sweet herbs1 spice1 or garlic1 c42 either of these flavours can easily be added after1 if desired1--cover it close1 set it by the side of the fire1 and let it simmer very gently 7so as not to waste the broth7 for four or five hours1 or more1 according to the weight of the meat4 ,strain it through a sieve in to a clean and dry stone pan1 and set it in the coldest place you have1 if for after use4 #abji4 ,beef ,tea4 ,beef extract1 by adding water1 forms the best beef tea or broth for invalids4 7,see ,,beef ,,extract1 par4 #abbf47 #abaj4 ,clear ,gravy ,soup ,this may be made from shin of beef1 which should not be large or coarse4 ,the meat will be found serviceable for the table4 ,from ten pounds of the meat let the butcher cut off five or six from the thick fleshy part1 and again divide the knuckle1 that the whole may lie compactly in the vessel in which it is to be stewed4 ,pour in three quarts of cold water1 and when it has been brought slowly to boil1 and been well skimmed1 throw in an ounce and a half of salt1 half a large teaspoonful of peppercorns1 eight cloves1 two blades of mace1 a faggot of savoury herbs1 a couple of small carrots1 and the heart of a root of celery2 to these add a mild onion or not1 at choice4 ,when the whole has stewed very softly for four hours1 probe the large bit of beef1 and1 if quite tender1 lift it out for table2 let the soup he simmered from two to three hours longer1 and then strain it through a fine sieve1 into a clean pan4 ,when it is perfectly cold1 clear off every particle of fat3 heat a couple of quarts2 stir in1 when it boils1 half an ounce of sugar1 a small tablespoonful of good soy1 and twice as much of ,harvey's sauce1 or1 instead of this1 of clear and fine mushroom ketchup4 ,if carefully made1 the soup will be perfectly transparent1 and of good colour and flavour4 ,a thick slice of ham will improve it1 and a pound or so of the neck of beef with an additional pint of water1 will likewise enrich its quality4 ,a small quantity of good broth may be made of the fragments of the whole1 boiled down with a few fresh vegetables4 #abaa4 ,beef ,glaze4 ,beef glaze1 or portable soup1 is simply the essence of beef condensed by evaporation4 ,it may be put into pots1 like potted meats1 or into skins1 as sausages1 and will keep for many months4 ,if further dried in cakes or lozenges1 by being laid on pans or dishes1 and frequently turned1 it will keep for years1 and supply soup at any moment4 #abab4 ,vermicelli ,soup4 ,to three quarts of gravy soup1 or stock1 add six ounces of vermicelli4 ,simmer for half an hour2 stir frequently4 #abac4 ,vegetable ,soup4 ,peel and cut into very small pieces three onions1 three turnips1 one carrot1 and four potatoes1 put them into a stewpan with a quarter of a pound of butter1 the same of lean ham1 and a bunch of parsley1 pass them ten minutes over a sharp fire2 then add a large spoonful of flour1 mix well in1 moisten with two quarts of broth1 and a pint of boiling milk2 boil up1 keeping it stirred2 season with a little salt and sugar1 and run it through a hair sieve2 put it into another stewpan1 boil again1 skim1 and serve with fried bread in it4 #abad4 ,asparagus ,soup4 ,two quarts of good beef or veal stock1 four onions1 two or three turnips1 some sweet herbs1 and the white parts of a hundred young asparagus1--if old1 half that quantity1--and let them simmer till fit to be rubbed through a tammy2 strain and season it2 have ready the boiled green tops of the asparagus1 and add them to the soup4 ,,books ,,and ,,thought2--,,they ,,should ,,not ,,supersede ,,it4 #abae4 ,carrot ,soup4 ,scrape and wash half a dozen large carrots2 peel off the red outside 7which is the only part used for this soup72 put it into a gallon stewpan1 with one head of celery1 and an onion cut into thin pieces2 take two quarts of beef1 veal1 or mutton broth1 or liquor in which mutton or beef has been boiled1 as the foundation for this soup4 ,stock that is equally good may be made by boiling down some cold roast mutton or beef bones4 ,when you have put the broth to the roots1 cover the stewpan close1 and set it on a slow stove for two hours and a half1 when the carrots will be soft enough4 ,at this stage some cooks put in a teacupful of bread-crumbs4 ,next boil the soup for two or three minutes2 rub it through a tammy or hair sieve1 with a wooden spoon1 and add as much broth as will make it a proper thickness1 i4e41 almost as thick as pea soup2 put it into a clean stewpan1 make it hot and serve4 #abaf4 ,cock-a-,leekie4 ,boil from four to six pounds of good shin of beef well broken1 until the liquor is very good4 ,strain it and add a good-sized fowl1 with two or three leeks cut in pieces about an inch long1 put in pepper and salt to taste1 boil slowly about an hour1 then put in as many more leeks1 and give it three-quarters of an hour longer4 ,a somewhat similar soup may be made of good beef stock1 and leeks cut up and put in without a fowl1 though this cannot be called ,cock-a-,leekie with propriety4 #abag4 ,mince ,meat4 ,take seven pounds of currants well picked and cleaned2 of finely chopped beef suet1 and finely chopped apples 7,kentish or golden pippins71 each three and a half2 pounds2 citron1 lemon peel1 and orange peel cut small1 each half a pound2 fine moist sugar1 two pounds2 mixed spice1 an ounce2 the rind of four lemons and four ,seville oranges2 mix well1 and put in a deep pan4 ,mix a bottle of brandy1 another of white wine1 and the juice of the lemons and oranges that have been grated1 together in a basin2 pour half over and press down tight with the hand1 then add the other half and cover closely4 ,this may be made one year so as to be used the next4 #abah4 ,minced ,collops4 ,two pounds of good rump steak1 chopped very fine2 six good-sized onions1 also chopped small2 put both into a stewpan1 with as much water or gravy as will cover the meat2 stir it without ceasing till the water begins to boil2 then set the stewpan aside1 where the collops can simmer1 not boil1 for three-quarters of an hour4 ,just before serving1 stir in a tablespoonful of flour1 a little pepper and salt1 and boil it up once4 ,serve with mashed potatoes round the dish4 ,the above quantity will be enough for four persons4 #abai4 ,forcemeat ,balls4 7,for turtle1 mock turtle1 or made dishes47--,pound some veal in a marble mortar1 rub it through a sieve with as much of the udder as you have veal1 or about n third of the quantity of butter3 put some bread-crumbs into a stewpan1 moisten them with milk1 add a little chopped parsley and shalot1 rub them well together in a mortar1 till they form a smooth paste2 put it through a sieve1 and when cold1 pound1 and mix all together1 with the yolks of three eggs boiled hard2 season the mixture with salt1 pepper1 and curry powder1 or cayenne2 add to it the yolks of two raw eggs1 rub it well together1 and make it into small balls which should be put into the soup or hash1 as the case may be1 ten minutes before it is ready4 ,,there ,,is ,,something ,,to ,,be ,,learned ,,from ,,the ,,merest ,,trifle4 #abbj4 ,beef ,extract4 7,,as ,,recommended ,,by ,,baron ,,liebig74--,take a pound of good juicy beef from which all the skin and fat has been cut away1 chop it up like sausage meat2 mix it thoroughly with a pint of cold water1 place it on the side of the stove to heat very slowly1 and give it an occasional stir4 ,it may stand two or three hours before it is allowed to simmer1 and will then require but fifteen minutes of gentle boiling4 ,salt should be added when the boiling commences1 and this for invalids in general1 is the only seasoning required4 ,when the extract is thus far prepared1 it may be poured from the meat into a basin1 and allowed to stand until any particles of fat on the surface can he skimmed off1 and the sediment has subsided and left the soup quite clear1 when it may be poured off gently1 heated in a clean saucepan1 and served4 ,the scum should be well cleared as it accumulates4 #abba4 ,potted ,beef4 ,take three or four pounds1 or any smaller quantity1 of lean beef1 free from sinews1 and rub it well with a mixture made of a handful of salt1 one ounce of saltpetre1 and one ounce of coarse sugar2 let the meat lie in the salt for two days1 turning and rubbing it twice a day4 ,put it into a stone jar with a little beef gravy1 and cover it with a paste to keep it close4 ,bake it for several hours in a very slow oven till the meat is tender2 then pour off the gravy1 which should be in a very small quantity1 or the juice of the meat will be lost2 pound the meat1 when cold1 in a marble mortar till it is reduced to a smooth paste1 adding by degrees a little fresh butter melted4 ,season it as you proceed with pepper1 allspice1 nutmeg1 pounded mace1 and cloves1 or such of these spices as are thought agreeable4 ,some flavour with anchovy1 ham1 shalots1 mustard1 wine1 flavoured vinegar1 ragot powder1 curry powder1 c41 according to taste4 ,when it is thoroughly beaten and mingled together1 press it closely into small shallow pots1 nearly full1 and fill them up with a layer a quarter of an inch thick of clarified butter1 and tie them up with a bladder1 or sheet of ,indian rubber4 ,they should be kept in a cool place4 #abbb4 ,strasburg ,potted ,meat4 ,take a pound and a half of rump of beef1 cut into dice1 and put it in an earthen jar1 with a quarter of a pound of butter at the bottom2 tie the jar close up with paper1 and set over a pot to boil2 when nearly done1 add cloves1 mace1 allspice1 nutmeg1 salt1 and cayenne pepper to taste2 then boil till tender1 and let it get cold4 ,pound the meat1 with four anchovies washed and boned2 add a quarter of a pound of oiled butter1 work it well together with the gravy1 warm a little1 and add cochineal to colour4 ,then press into small pots1 and pour melted mutton suet over the top of each4 #abbc4 ,brown ,stock 7#a74 ,put five pounds of shin of beef1 three pounds of knuckle of veal1 and some sheep's trotters or cow-heel into a closely-covered stewpan1 to draw out the gravy very gently1 and allow it to become nearly brown4 ,then pour in sufficient boiling water to entirely cover the meat1 and let it boil up1 skimming it frequently2 seasoning it with whole peppers1 salt1 and roots1 herbs1 and vegetables of any kind4 ,that being done1 let it boil gently five or six hours1 pour the broth off from the meat1 and let it stand during the night to cool4 ,the following morning take off the scum and fat1 and put it away in a stone jar for further use4 #abbd4 ,brown ,stock 7#b74 ,brown stock may be made from all sorts of meat1 bones1 remnants of poultry1 game1 c4 ,the shin of beef makes an excellent stock4 #abbe4 ,brown ,gravy4 ,three onions sliced1 and fried in butter to a nice brown2 toast a large thin slice of bread until quite hard and of a deep brown4 ,take these1 with any piece of meat1 bone1 c41 and some herbs1 and set them on the fire1 with water according to judgment1 and stew down until a rich and thick gravy is produced4 ,season1 strain1 and keep cool4 #abbf4 ,goose or ,duck ,stuffing4 ,chop very fine about two ounces of onion1 of green sage leaves about an ounce 7both unboiled71 four ounces of bread-crumbs1 a bit of butter about as big as a walnut1 c41 the yolk and white of an egg1 and a little pepper and salt2 some add to this a minced apple4 ,,strive ,,to ,,learn ,,from ,,all ,,things4 #abbg4 ,bacon4 ,bacon is an extravagant article in housekeeping2 there is often twice as much dressed as need be2 when it is sent to table as an accompaniment to boiled poultry or veal1 a pound and a half is plenty for a dozen people1 ,a good ,german sausage is a very economical substitute for bacon2 or fried pork sausage4 #abbh4 ,culinary ,economy4 ,the ,english1 generally speaking1 are very deficient in the practice of culinary economy2 a ,french family would live well on what is often wasted in an ,english kitchen3 the bones1 dripping1 pot-liquor1 remains of fish1 vegetables1 c41 which are too often consigned to the grease-pot or the dust-heap1 especially where pigs or fowls are not kept1 might1 by a very trifling degree of management on the part of the cook1 or mistress of a family1 be converted into sources of daily support and comfort1 at least to some poor pensioner or other1 at an expense that even the miser could scarcely grudge4 #abbi4 ,calf's ,head ,pie4 ,boil the head an hour and a half1 or rather more4 ,after dining from it1 cut the remaining meat off in slices4 ,boil the bones in a little of the liquor for three hours2 then strain it off1 let it remain till next day1 and then take off the fat4 ,to make the ,pie4--,boil two eggs for five minutes2 let them get cold1 then lay them in slices at the bottom of a pie-dish1 and put alternate layers of meat and jelly1 with pepper and chopped lemon also alternately1 till the dish is full2 cover with a crust and bake it4 ,next day turn the pie out upside down4 #abcj4 ,sea ,pie4 ,make a thick pudding crust1 line a dish with it1 or what is better1 a cake-tin2 put a layer of sliced onions1 then a layer of salt beef cut in slices1 a layer of sliced potatoes1 a layer of pork1 and another of onions2 strew pepper over all1 cover with a crust1 and tie down tightly with a cloth previously dipped in boiling water and floured4 ,boil for two hours1 and serve hot in a dish4 #abca4 ,rump-,steak ,pie4 ,cut three pounds of rump-steak 7that has been kept till tender7 into pieces half as big as your hand1 trim off all the skin1 sinews1 and every part which has not indisputable pretensions to be eaten1 and beat them with a chopper4 ,chop very fine half a dozen shalots1 and add to them half an ounce of pepper and salt mixed2 strew some of the seasoning at the bottom of the dish1 then a layer of steak1 then some more of the seasoning1 and so on till the dish is full2 add half a gill of mushroom ketchup1 and the same quantity of gravy1 or red wine2 cover it as in the preceding receipt1 and bake it two hours4 ,large oysters1 parboiled1 bearded1 and laid alternately with the steaks--their liquor reduced and substituted instead of the ketchup and wine1 will impart a delicious flavour to the pie4 #abcb4 ,raised ,pies4 ,put two pounds and a half of flour on the pasteboard1--and set on the fire1 in a saucepan1 three quarters of a pint of water1 and half a pound of good lard4 ,when the water boils1 make a hole in the middle of the flour1 pour in the water and lard by degrees1 gently incorporating the flour with a spoon1 and when it is well mixed1 knead it with your hands till it becomes stiff2 dredge a little flour to prevent it sticking to the board1 or you cannot make it look smooth4 ,roll the dough with your hands--the rolling-pin must not be used--to about the thickness of a quart pot2 leave a little for the covers1 and cut the remainder into six circular discs4 ,take each of these pieces in succession2 put one hand in the middle1 and keep the other close on the outside till you have worked it either into an oval or a round shape4 ,have your meat ready cut1 and seasoned with pepper and salt2 if pork1 cut it in small slices--the griskin is the best for pasties3 if you use mutton1 cut it in very neat cutlets1 and put them in the pies as you make them2 roll out the covers with the rolling-pin1 and cut them to the size of the pies1 wet them round the edge1 put them on the pie4 ,then press the paste of each pie and its cover together with the thumb and finger1 and lastly1 nick the edge all round with the back of a knife1 and bake them an hour and a half4 ,,observation ,,is ,,the ,,best ,,teacher4 #abcc4 ,wild ,duck1 ,to ,dress4 ,the birds are roasted like common ducks1 but without stuffing1 and with a rather less allowance of time for cooking4 ,for example1 a full-sized duck will take from three-quarters of an hour to an hour in roasting1 but a wild duck will take from forty to fifty minutes4 ,before carving the knife should be drawn longitudinally along the breast1 and upon these a little cayenne pepper must be sprinkled1 and a lemon squeezed4 ,they require a good made gravy1 as described below4 ,they are excellent half roasted and hashed in a good gravy made as follows3 #abcd4 ,sauce for ,wild ,duck4 ,simmer a teacupful of port wine1 the same quantity of good gravy1 a small shalot1 with pepper1 nutmeg1 mace1 and salt to taste1 for about ten minutes2 put in a bit of butter and flour2 give it all one boil1 and pour it over the birds1 or serve in a sauce tureen4 #abce4 ,widgeon and ,teal1 ,to ,dress4 ,these birds may be roasted or half roasted and baked1 according to the directions given for wild duck1 and served up with1 a sauce or gravy made in precisely the same way4 ,a widgeon will take as long to roast as a wild duck1 but a teal1 being a smaller bird1 will take only from twenty to thirty minutes4 #abcf4 ,roast ,duck4 ,put into the body of the bird a seasoning of parboiled onions mixed with finely-chopped sage1 salt1 pepper1 and a slice of butter4 ,place it before a brisk fire1 but not sufficiently near to be scorched2 baste it constantly1 and when the breast is well plumped1 and the steam from it draws towards the fire1 dish and serve it quickly1 with a little good brown gravy poured round them1 and also some in a gravy tureen4 ,young ducks will take about half an hour to roast2 full-sized ones from three-quarters of an hour to an hour4 #abcg ,roast ,partridge4 ,let the bird hang as long as it can be kept without being offensive4 ,pick it carefully1 and singe it2 wipe the inside thoroughly with a clean cloth1 truss it with the head turned under the wing and the legs drawn close together1 but not crossed4 ,flour partridges prepared in this manner when first laid to the fire1 and baste them plentifully with butter4 ,serve them with bread sauce and good brown gravy4 #abch4 ,partridge ,pudding4 ,skin a brace of well-kept partridges1 and cut them into pieces2 line a deep basin with suet crust1 and lay in the pieces1 which should be rather highly seasoned with white pepper and cayenne1 and moderately with salt4 ,pour in water for the gravy1 close the pudding carefully1 and boil it for three hours or three hours and a half4 ,when mushrooms are plentiful1 put a layer of buttons or small mushrooms1 cleaned as for pickling1 alternately with a layer of partridge in filling tho pudding4 ,the crust may he left untouched and merely emptied of its contents1 where it is objected to1 or a richer crust made with butter may be used instead of the ordinary suet crust4 #abci4 ,roast ,ptarmigan4 ,the ptarmigan1 which is either a variety of grouse or grouse in its winter plumage1 and black game1 when roasted1 are cooked in precisely the same manner as grouse4 #abdj4 ,roast ,grouse4 ,truss the birds in the same manner as pheasants1 and set down before a brisk fire4 ,when nearly ready--they will be done in from twenty to twenty-five minutes--baste well with butter and sprinkle with flour in order to froth them1 and send to table with some good brown gravy and some fried bread crumbs and bread sauce4 ,these accompaniments should be served in different sauce tureens4 ,,small ,,beginnings ,,may ,,lead ,,to ,,large ,,ends4 #abda4 ,to ,truss and ,roast a ,pheasant4 ,the following method of trussing a pheasant--which applies equally to partridges1 grouse1 c41 and to fowls1 guineafowls1 c4--is prescribed by ,francatelli in his ,cook's ,guide3 ,rub the scaly cuticle off the legs with a cloth2 trim away the claws and spurs2 cut off the neck close up to the back1 leaving the skin of the breast entire2 wipe the pheasant clean and truss it in the following manner1 viz43--,place the pheasant upon its breast1 run a trussing needle and string through the left pinion 7the wings being removed72 then turn the bird over on its back1 and place the thumb and forefinger of the left hand across the breast1 holding the legs erect2 thrust the needle through the middle joint of both thighs1 draw it out and then pass it through the other pinion1 and fasten the strings at the back2 next pass the needle through the hollow of the back1 just below the thighs1 thrust it again through the legs and body and tie the strings tightly2 this will give it an appearance of plumpness4 ,roast and send to table in the same manner1 and with the same accompaniments as directed for ,roast ,partridge 7par4 #abcg47 #abdb4 ,cold ,partridge ,pie4 ,bone as many partridges as the size of pie to be made may require4 ,put a whole raw truffle1 peeled1 into each partridge1 and fill up the remaining space in each bird with good forcemeat4 ,make a raised crust2 lay a few slices of veal in the bottom1 and a thick layer of forcemeat2 then the partridges1 and four truffles to each partridge2 then cover the partridges and truffles over with sheets of bacon1 cover the pie in1 and finish it4 ,it will take four hours baking4 ,cut two pounds of lean ham 7if eight partridges are in the pie7 into very thin slices1 put it in a stewpan along with the bones and giblets of the partridges1 and any other loose giblets that are at hand1 an old fowl1 a faggot of thyme and parsley1 a little mace1 and about twenty-four shalots3 add about a pint of stock4 ,set the stewpan on a stove to simmer for half an hour1 then put in three quarts of good stock2 let it boil for two hours1 then strain it off1 and reduce the liquid to one pint2 add sherry wine to it1 and put aside till the pie is baked4 ,when the pie has been out of the oven for half an hour1 boil the residue strained from the bones c41 of the partridges1 and put it into the pie4 ,let it stand for twenty-four hours before it is eaten4--,do not take1 any of the fat from the pie1 as that is what preserves it4 ,a pie made in this manner will be eatable for three months after it is cut2 in short1 it cannot spoil in any reasonable time4 ,all cold pies are made in this manner4 ,either poultry or game1 when put into a raised crust and intended not to be eaten until cold1 should be boned1 and the liquor that is to fill up the pie made from the bones1 c4 #abdc4 ,veal ,pie4 ,take some of the middle or scrag of a small neck2 season it with pepper and salt1 and1 put to it a few pieces of lean bacon or ham4 ,if a high seasoning is required1 add mace1 cayenne1 and nutmeg to tho salt and pepper1 and forcemeat and egg balls1 truffles1 morels1 mushrooms1 sweetbreads cut into small bits1 and cocks' combs blanched1 can form part of the materials1 if liked1 but the pie will be very good without them4 ,have a rich gravy to pour in after baking4 #abdd4 ,mutton ,pie4 ,the following is a capital family dish3--,cut mutton into pieces about two inches square1 and half an inch thick2 mix pepper1 pounded allspice1 and salt together1 dip the pieces in this2 sprinkle stale bread-crumbs at the bottom of the dish2 lay in the pieces1 strewing the crumbs over each layer2 put a piece of butter the size of a hen's egg at the top2 add a wineglassful of water1 and cover in1 and bake in a moderate oven rather better than an hour4 ,take an onion1 chopped fine2 a faggot of herbs2 half an anchovy2 and add to it a little beef stock or gravy2 simmer for a quarter of an hour2 raise the crust at one end1 and pour in the liquor--not the thick part4 7,see ,,potato ,,pie4 par1 #aaah74 ,,if ,,none ,,endeavour1 ,,there ,,would ,,be ,,an ,,end ,,to ,,discovery4 #abde4 ,seven-,bell ,pasty4 ,shred a pound of suet fine1 cut salt pork into dice1 potatoes and onions small1 rub a sprig of dried sage up fine2 mix with some pepper1 and place in the corner of a square piece of paste2 turn over the other corner1 pinch up the sides1 and bake in a quick oven4 ,if any bones1 c41 remain from the meat1 season with pepper and sage1 place them with a gill of water in a pan1 and bake with the pasty2 when done1 strain and pour the gravy into the centre of the pasty4 #abdf4 ,apple ,pie4 ,pare1 core1 and quarter the apples2 boil the cores and parings in sugar and water2 strain off the liquor1 adding more sugar2 grate the rind of a lemon over the apples1 and squeeze the juice into the syrup2 mix half a dozen cloves with the fruit1 put in a piece of butter the size of a walnut2 cover with puff paste4 #abdg4 ,cup in a ,pie-,dish4 ,the custom of placing an inverted cup in a fruit pie1 is to retain the juice while the pie is baking in the oven1 and prevent its boiling over4 ,when the cup is first put in the dish it is full of cold air1 and when the pie is placed in the oven1 this air will expand by the heat and fill the cup1 and drive out all the juice and a portion of the present air it contains1 in which state it will remain until removed from the oven1 when the air in the cup will condense1 and occupy a very small space1 leaving the remainder to be filled with juice2 but this does not take place till the danger of the juice boiling over is passed4 #abdh4 ,excellent ,paste for ,fruit or ,meat ,pies4 ,excellent paste for fruit or meat pies may be made with two-thirds of wheat flour1 one-third of the flour of boiled potatoes1 and some butter or dripping2 the whole being brought to a proper consistence with warm water1 and a small quantity of yeast or baking powder added when lightness is desired4 ,this will also make very pleasant cakes for breakfast1 and may be made with or without spices1 fruits1 c4 #abdi4 ,pastry for ,tarts1 c4 ,take of flour one pound2 baking powder1 three teaspoonfuls2 butter1 six ounces2 water1 enough to bring it to the consistence required4 #abej4 ,preparation4 ,when much pastry is made in a house1 a quantity of fine flour should be kept on hand1 in dry jars1 and quite secured from the air1 as it makes lighter pastry and bread when kept a short time1 than when fresh ground4 #abea4 ,my ,wife's ,little ,suppers4 #abeb4 ,meat ,cakes4 ,take any cold meat1 game1 or poultry 7if underdone1 all the better71 mince it fine1 with a little fat bacon or ham1 or an anchovy2 season it with pepper and salt2 mix well1 and make it into small cakes three inches long1 an inch and a half wide1 and half an inch thick2 fry these a light brown1 and serve them with good gravy1 or put into a mould1 and boil or bake it4 ,bread-crumbs1 hard yolks of eggs1 onions1 sweet herbs1 savoury spices1 zest1 curry-powder1 or any kind of forcemeat may be added to these meat cakes4 #abec4 ,oyster ,patties4 ,roll out puff paste a quarter of an inch thick1 cut it into squares with a knife1 sheet eight or ten patty pans1 put upon each a bit of bread the size of half a walnut2 roll out another layer of paste of the same thickness1 cut it as above1 wet the edge of the bottom paste1 and put on the top2 pare them round to the pan1 and notch them about a dozen times with the back of the knife1 rub them lightly with yolk of egg1 bake them in a hot oven about a quarter of an hour3 when done1 take a thin slice off the top1 then with a small knife1 or spoon1 take out the bread and the inside paste1 leaving the outside quite entire2 then parboil two dozen of large oysters1 strain them from their liquor1 wash1 beard1 and cut them into four2 put them into a stewpan with an ounce of butter rolled in flour1 half a gill of good cream1 a little grated lemon peel1 the oyster liquor1 free from sediment1 reduced by boiling to one-half1 some cayenne pepper1 salt1 and a teaspoonful of lemon juice2 stir it over a fire five minutes1 and fill the patties4 ,,the ,,steam ,,engine ,,is ,a ,,mighty ,,agent ,,of ,,good4 #abed4 ,lobster ,patties4 ,prepare the patties as in the last receipt4 ,take a hen lobster already boiled2 pick the meat from the tail and claws1 and chop it fine2 put it into a stewpan with a little of the inside spawn pounded in a mortar till quite smooth1 an ounce of fresh butter1 half a gill of cream1 and half a gill of veal consomm1 cayenne pepper1 and salt1 a teaspoonful of essence of anchovy1 the same of lemon juice1 and a tablespoonful of flour and water3 stew for five minutes4 #abee4 ,egg and ,ham ,patties4 ,cut a slice of bread two inches thick1 from the most solid part of a stale quartern loaf3 have ready a tin round cutter1 two inches in diameter2 cut out four or five pieces1 then take a cutter two sizes smaller1 press it nearly through the larger pieces1 then remove with a small knife the bread from the inner circle3 have ready a large stewpan full of boiling lard2 fry the discs of bread of a light brown colour1 drain them dry with a clean cloth1 and set them by till wanted2 then take half a pound of lean ham1 mince it small1 add to it a gill of good brown sauce2 stir it over the fire a few minutes1 and put to it a small quantity of cayenne pepper and lemon juice3 fill the shapes with the mixture1 and lay a poached egg upon each4 #abef4 ,veal and ,ham ,patties4 ,chop about six ounces of ready-dressed lean veal1 and three ounces of ham1 very small2 put it into a stewpan with an ounce of butter rolled in flour1 half a gill of cream1 half a gill of veal stock1 a little grated nutmeg and lemon peel1 some cayenne pepper and salt1 a spoonful of essence of ham1 and lemon juice1 and stir it over the fire some time1 taking care it does not burn4 #abeg4 ,puff ,paste4 ,to a pound and a quarter of sifted flour1 rub gently in with the hand half a pound of fresh butter1 mix up with half a pint of spring water1 knead it well1 and set it by for a quarter of an hour2 then roll it out thin1 lay on it in small pieces three quarters of a pound more of butter1 throw on it a little flour1 double it up in folds1 and roll it out thin three times1 and set it by for about an hour in a cold place4 ,or1 if a more substantial and savoury paste be desired1 use the following3 #abeh4 ,paste for ,meat or ,savoury ,pies4 ,sift two pounds of fine flour to a pound and a half of good salt butter1 break it into small pieces1 and wash it well in cold water2 rub gently together the butter and flour1 and mix it up with the yolks of three eggs1 beat together with a spoon1 and nearly a pint of spring water2 roll it out1 and double it in folds three times1 and it is ready4 #abei4 ,chicken and ,ham ,patties4 ,use the white meat from the breast of the chickens or fowls1 and proceed as for veal and ham patties4 #abfj4 ,prime ,beef ,sausages4 ,take a pound of lean beef1 and half a pound of suet1 remove the skin1 chop it fine as for mince collop1 then beat it well with a roller1 or in a marble mortar1 till it is all well mixed and will stick together2 season highly1 and make into flat round cakes1 about an inch thick1 and shaped with a cup or saucer1 and fry of a light brown4 ,the sausages should be served up on boiled rice1 as for curry1 if for company1 you may do them with eggs and bread-crumbs2 but they are quite as good without4 ,or they may be rolled in puff or pie paste1 and baked4 #abfa4 ,potato ,puffs4 ,take cold roast meat1 either beef1 or mutton1 or veal and ham1 clear it from the gristle1 cut it small1 and season with pepper1 salt1 and pickles1 finely minced4 ,boil and mash some potatoes1 and make them into a paste with one or two eggs2 roll out the paste1 with a dust of flour1 cut it round with a saucer1 put some of your seasoned meat on one half1 and fold the other half over it like a puff2 pinch or nick it neatly round1 and fry of a light brown4 ,this is an elegant method of preparing meat that has been dressed before4 ,,the ,,steam ,,from ,a ,,kettle ,,suggested ,,the ,,steam ,,engine4 #abfb4 ,fried ,eggs and ,minced ,ham or ,bacon4 ,choose some very fine bacon streaked with a good deal of lean2 cut this into very thin slices1 and afterwards into small square pieces2 throw them into a stewpan and set it over a gentle fire1 that they may lose some of their fat4 ,when as much as will freely come is thus melted from them1 lay them on a warm dish4 ,put into a stewpan a ladleful of melted bacon or lard2 set it on a stove2 put in about a dozen of the small pieces of bacon1 then incline the stewpan and break in an egg4 ,manage this carefully1 and the egg will presently be done3 it will be very round1 and the little dice of bacon will stick to it all over1 so that it will make1 a very pretty appearance4 ,take care the yolks do not harden4 ,when the egg is thus done1 lay it carefully on a warm dish1 and do the others4 #abfc4 ,fish ,cake4 ,take the meat from the bones of any kind of cold fish1 and put the bones with the head and fins into a stewpan with a pint of water1 a little salt1 pepper1 an onion1 and a faggot of sweet herbs1 to stew for gravy4 ,mince the meat1 and mix it well with crumbs of bread and cold potatoes1 equal parts1 a little parsley and seasoning4 ,make into a cake1 with the white of an egg1 or a little butter or milk2 egg it over1 and cover with bread crumbs1 then fry a light brown4 ,pour the gravy over1 and stew gently for fifteen minutes1 stirring it carefully twice or thrice4 ,serve hot1 and garnish with slices of lemon1 or parsley4 ,these cakes aiford a capital relish from scraps of cold fish4 ,housekeepers who would know how to economise all kinds of nutritious fragments1 should refer to the ,family ,save-all1 which supplies a complete course of ,secondary ,cookery4 #a ,footnote #a3 ,published by ,houlston and ,sons1 ,paternoster-square1 ,london1 ,e4,c4 ,price #bs4 #f;d4 #abfd4 ,marbled ,goose4 ,the following is suitable for larger supper parties1 or as a stock dish for families where visitors are frequent2 it is also excellent for breakfasts1 or for picnics 3--,take a fine mellow ox-tongue out of pickle1 cut off the root and horny part at the tip1 wipe dry1 and boil till it is quite tender4 ,then peel it1 cut a deep slit in its whole length1 and lay a fair proportion of the following mixture within it3--,mace half an ounce1 nutmeg half an ounce1 cloves half an ounce1 salt two tablespoonfuls1 and twelve ,spanish olives4 ,the olives should be stoned1 and all the ingredients well pounded and mixed together4 ,next take a barn-door fowl and a good large goose1 and bone them4 ,put the tongue inside the fowl1 rub the latter outside with the seasoning1 and having ready some slices of ham divested of the rind1 wrap them tightly round the fowl4 ,put the fowl and its wrapping of ham inside the goose1 with the remainder of the seasoning1 sew it up1 and make all secure and of natural shape with a piece of new linen and tape4 ,put it in an earthen pan or jar just large enough to hold it1 with plenty of clarified butter1 and bake it for two hours and a half in a slow oven2 then take it out1 and when cold take out the goose and set it in a sieve2 take off the butter and hard fat1 which put by the fire to melt1 adding1 if required1 more clarified butter4 ,wash and wipe out the pan1 put the bird again into it1 and take care that it is well covered with the warm butter2 then tie the jar down with bladder and leather4 ,it will keep thus for a long time4 ,when wanted for the table the jar should be placed in a tub of hot water1 so as to melt the butter1 the goose then can he taken out1 and sent to table cold4 ,,be ,,bold ,,enough ,,to ,,experiment4 #abfe4 ,oyster ,pie4 ,the following directions may be safely relied upon4 ,take a large dish1 butter it1 and spread a rich paste over the sides and round the edge1 but not at the bottom4 ,the oysters should be fresh1 and as large and fine as possible4 ,drain off part of the liquor from the oysters4 ,put them into a pan1 and season them with pepper1 salt1 and spice4 ,stir them well with the seasoning4 ,have ready the yolks of some hard-boiled eggs1 chopped fine1 and the grated bread4 ,pour the oysters 7with as much of their liquor as you please7 into the dish that has the paste in it4 ,strew over them the chopped egg and grated bread4 ,roll out the lid of the pie1 and put it on1 crimping the edges handsomely4 ,take a small sheet of paste1 cut it into a square1 and roll it up4 ,cut it with a sharp knife into the form of a double tulip4 ,make a slit in the centre of the upper crust1 and stick the tulip in it4 ,cut out eight large leaves of paste1 and lay them on the lid4 ,bake the pie in a quick oven4 #abff4 ,salad4 ,the mixing of salad is an art which it is easy to attain with care4 ,the main point is to incorporate the several articles required for the salad1 and to serve up at table as fresh as possible4 ,the herbs should be morning gathered1 and they will be much refreshed by laying an hour or two in spring water4 ,careful picking1 and washing1 and drying in a cloth1 in the kitchen1 are also very important1 and the due proportion of each herb requires attention4 ,the sauce may be thus prepared3--,boil two eggs for ten or twelve minutes1 and then put them in cold water for a few minutes1 so that the yolks may become quite cold and hard4 ,rub them through a coarse sieve with a wooden spoon1 and mix them with a tablespoonful of water or cream1 and then add two tablespoonfuls of fine flask oil1 or melted butter2 mix1 and add by degrees a teaspoonful of salt1 and the same quantity of mustard3 mix till smooth1 and then incorporate with the other ingredients about three tablespoonfuls of vinegar4 ,pour this sauce down the side of the salad bowl1 but do not stir up the salad till wanted to be eaten4 ,garnish the top of the salad with the white of the eggs1 cut in slices2 or these may be arranged in such manner as to be ornamental on the table4 ,some persons may fancy they are able to prepare a salad without previous instruction1 but1 like everything else1 a little knowledge in this case is not thrown away4 #abfg4 ,french ,mode of ,dressing ,salad4 ,fill the salad bowl with lettuce and small salading1 taking care not to cut up the lettuce into too small strips4 ,sprinkle with salt and pepper1 and1 if liked1 drop some mustard1 mixed thin1 over the salad1 and strew a little moist sugar over it4 ,then pour over the whole three tablespoonfuls of good salad oil and one of ,orlans vinegar1 and turn over the lettuce lightly with a salad spoon and fork1 that every portion of it may be brought into contact with the mixture4 ,this mode of preparing a salad is far more expeditious than the ordinary way4 #abfh4 ,salad ,mixture in ,verse4 ,two large potatoes1 passed through kitchen sieve1 ,unwonted softness to the salad give2 ,of mordant mustard add a single spoon-- ,distrust the condiment which bites so soon2 ,but deem it not1 thou man of herbs1 a fault ,to add a double quantity of salt2 ,three times the spoon with oil of ,lucca crown1 ,and once with vinegar procured from town4 ,true flavour needs it1 and your poet begs ,the pounded yellow of two well-boiled eggs2 ,let onion atoms lurk within the bowl1 ,and1 scarce suspected1 animate the whole2 ,and lastly1 on the favoured compound toss ,a magic teaspoon of anchovy sauce2 ,then1 though green turtle fail1 though venison's tough1 ,and ham and turkey be not boiled enough ,serenely full1 the epicure may say1-- ,fate cannot harm me--,i have dined today4 #abfi4 ,apple ,puddings4 ,one pound of flour1 six ounces of very finely minced beef suet2 roll thin1 and fill with one pound and a quarter of boiling apples2 add the grated rind and strained juice of a small lemon1 tie it in a cloth2 boil for one hour and twenty minutes1 or longer4 ,a small slice of fresh butter stirred into it when it is sweetened will be an acceptable addition2 grated nutmeg1 or cinnamon in fine powder1 may be substituted for lemon rind4 ,for a richer pudding use half a pound of butter for the crust1 and add to the apples a spoonful or two of orange or quince marmalade4 ,,he ,,is ,,unfortunate ,,who ,,cannot ,,bear ,,misfortune4 #abgj4 ,boston ,apple ,pudding4 ,peel and core one dozen and a half of good apples2 cut them small2 put them into a stewpan with a little water1 cinnamon1 two cloves1 and the peel of a lemon2 stew over a slow fire till soft2 sweeten with moist sugar1 and pass it through a hair sieve2 add the yolks of four eggs and one white1 a quarter of a pound of good butter1 half a nutmeg1 the peel of a lemon grated1 and the juice of one lemon2 beat well together2 line the inside of a pie-dish with good puff paste2 put in the pudding1 and bake half an hour4 #abga4 ,bread ,pudding4 ,unfermented brown bread1 two ounces2 milk1 half a pint2 one egg2 sugar1 quarter of an ounce4 ,cut the bread into slices1 and pour the milk over it boiling hot2 let it stand till well soaked1 and stir in the egg and sugar1 well beaten1 with a little grated nutmeg2 and bake or steam for one hour4 #abgb4 ,plum ,pudding4 ,take of flour1 one pound2 three teaspoonfuls of baking powder2 beef suet1 eight ounces2 currants1 eight ounces2 nutmeg and orange peel1 grated fine1 quarter of an ounce2 three eggs4 ,to be boiled or steamed four hours4 #abgc4 ,cabinet ,pudding4 ,cut three or four muffins in two1 pour over them boiling milk sufficient to cover them1 cover them up until they are tender4 ,make a rich custard with the yolks of eight eggs and the whites of four1 a pint of cream1 a quarter of a pound of loaf sugar1 an ounce of almonds1 blanched and cut1 lemon peel and nutmeg grated1 and a glass of ratafia or brandy1 and add to the soaked muffins4 ,butter a tin mould for boiling--for baking1 a dish4 ,put a layer of dried cherries1 greengages1 apricots1 or ,french plums2 cover with the mixture1 adding fruit and mixture alternately1 until the mould or dish is quite full4 ,boil an hour1 and serve with wine sauce4 ,in boiling this pudding it should be placed in a stewpan with only water enough1 to reach half way up the mould4 ,if for baking1 it will not take so long4 ,lay a puff paste round the edges of the dish4 #abgd4 ,elegant ,bread ,pudding4 ,take light white bread1 and cut it in thin slices4 ,put into a pudding shape a layer of any sort of preserve1 then a slice of bread1 and repeat until the mould is almost full4 ,pour over all a pint of warm milk1 in which four beaten eggs have been mixed2 cover the mould with a piece of linen1 place it in a saucepan with a little boiling water1 let it boil twenty minutes1 and serve with pudding sauce4 #abge4 ,economical ,family ,pudding4 ,bruise with a wooden spoon1 through a cullender1 six large or twelve middle-sized boiled potatoes2 beat four eggs1 mix with a pint of good milk1 stir in the potatoes2 sugar and seasoning to taste2 butter the dish2 bake half an hour4 ,a little ,scotch marmalade makes a delicious accompaniment4 #abgf4 ,batter ,pudding4 ,take of flour1 four ounces2 a teaspoonful of baking powder2 a little sugar1 and one egg4 ,mix with milk to a thin batter1 and bake in a well-buttered tin1 in a brisk oven1 half an hour4 ,a few currants may be strewed in the bottom of the tin if preferred4 #abgg4 ,batter ,pudding1 ,baked or ,boiled4 ,six ounces of fine flour1 a little salt1 and three eggs2 beat well with a little milk1 added by degrees until it is the thickness of cream2 put into a buttered dish3 bake three-quarters of an hour3 or if boiled put it into a buttered and floured basin1 tied over with a cloth2 boil one hour and a half or more4 ,,falsehood1 ,,like ,a ,,nettle1 ,,stings ,,those ,,who ,,meddle ,,with ,,it4 #abgh4 ,half-,pay ,pudding4 ,four ounces of each of the following ingredients1 viz41 suet1 flour1 currants1 raisins1 and bread-crumbs2 two tablespoonfuls of treacle1 half a pint of milk--all of which must be well mixed together1 and boiled in a mould1 for four hours4 #abgi4 ,fig ,pudding4 ,three-quarters of a pound of grated bread1 half a pound of best figs1 six ounces of suet1 six ounces of moist sugar1 a teacupful of milk1 and a little nutmeg4 ,the figs and suet must be chopped very fine4 ,mix the bread and suet first1 then the figs1 sugar1 and nutmegs1 one egg beaten well1 and lastly the milk4 ,boil in a mould four hours4 ,to be eaten with sweet sauce4 #abhj4 ,plain ,suet ,pudding4 ,take of flour1 one pound and a half2 bicarbonate of soda1 three drachms2 or two teaspoonfuls of baking powder2 beef suet1 four ounces2 powdered ginger1 half a drachm2 water or milk1 one pint4 ,mix according to the directions given for the tea cake 7par4 #bjii7 and boil or steam for two hours4 #abha4 ,barley ,pudding4 ,take a quarter of a pound of ,scotch or pearl barley4 ,wash1 and simmer it in a small quantity of water2 pour off the water1 and add milk and flavouring as for rice puddings4 ,beat up with sugar and nutmeg1 and mix the milk and barley in the same way4 ,it may be more or less rich of eggs1 and with or without the addition of butter1 cream1 or marrow4 ,put it into a buttered deep dish1 leaving room for six or eight ounces of currants1 and an ounce of candied peel1 cut up fine1 with a few apples cut in small pieces4 ,an hour will bake it4 #abhb4 ,carrot ,pudding4 ,grate a raw red carrot2 mix with double the weight of bread-crumbs or biscuit1 or with the same weight of each3 to a pound and a half of this mixture1 put a ,pint of new milk or cream1 or half a pint of each1 four or six ounces of clarified butter1 three or four eggs well beaten1 sugar to taste1 a little nutmeg1 and a glass of brandy2 line or edge a dish with puff paste2 pour in the mixture2 put slices of candied lemon or orange peel on the top1 and bake in a moderately hot oven4 #abhc4 ,potato ,pudding4 ,boil mealy potatoes in their skins1 according to the plan laid down 7par4 #aajd7 skin and mash them with a little milk1 pepper and salt3 this will make a good pudding to bake under roast meat4 ,with the addition of a bit of butter1 an egg1 milk1 pepper1 and salt1 it makes an excellent batter for a meat pudding baked4 ,grease a baking dish2 put a layer of potatoes1 then a layer of meat cut in bits1 and seasoned with pepper1 salt1 a little allspice1 either with or withouf chopped onions2 a little gravy of roast meat is a great improvement3 then put another layer of potatoes1 then meat1 and cover with potatoes4 ,put a buttered paper over the top1 to prevent it from being burnt1 and bake it from an hour to an hour and a half4 #abhd4 ,almond ,pudding4 ,a large cupful of finely-minced beef suet1 a teacupful of milk1 four ounces of bread-crumbs1 four ounces of well-cleaned currants1 two ounces of almonds1 half a pound of stoned raisins1 three well-beaten eggs1 and the whites of another two2 sugar1 nutmeg1 and cinnamon1 and a small glass of rum4 ,butter a shape1 and place part of the raisins neatly in rows4 ,blanch the almonds2 reserve the half of them to be placed in rows between the raisins just before serving4 ,mix all the remaining ingredients well together1 put into the shape1 and boil three hours4 #abhe4 ,sauce for ,almond ,pudding4 ,one teaspoonful of milk1 and two yolks of eggs well beaten1 and some sugar2 place on the fire and stir till it just comes to the boil3 then let it cool4 ,when lukewarm1 stir into it a glass of sherry or currant wine1 and serve in a sauce tureen4 ,this sauce is a great improvement to raisin pudding4 #abhf4 ,peas ,pudding4 ,dry a pint or quart of split peas thoroughly before the fire2 then tie them up loosely in a cloth1 put them into warm water1 boil them a couple of hours1 or more1 until quite tender2 take them up1 beat them well in a dish with a little salt1 the yolk of an egg1 and a bit of butter4 ,make it quite smooth1 tie it up again in a cloth1 and boil it an hour longer4 ,this is highly nourishing4 ,,let ,,truth ,,be ,,our ,,guide4 #abhg4 ,apple ,dumplings4 ,paste the same as for apple pudding1 divide into as many pieces as dumplings are required2 peel and core the apples2 roll out your paste large enough2 put in the apples2 close the dumplings1 tie each in a cloth very tightly4 ,boil them one hour2 when you take them up1 dip them quickly in cold water1 and put them in a cup while you untie them2 they will turn out without breaking4 #abhh4 ,rice ,dumplings4 ,pick and wash a pound of rice1 and boil it gently in two quarts of water till it becomes dry--keeping the pot well covered1 and not stirring it4 ,then take it off the fire1 and spread it out to cool on the bottom of an inverted sieve1 loosening the grains lightly with a fork1 that all the moisture may evaporate4 ,pare a dozen pippins1 or some large juicy apples1 and scoop out the core2 then fill up the cavity with marmalade1 or with lemon and sugar4 ,cover every apple all over with a thick coating of the boiled rice4 ,tie up each in a separate cloth1 and put them into a pot of cold water4 ,they will require about an hour and a quarter after they begin to boil1 perhaps longer4 #abhi4 ,boiled ,custard4 ,boil half a pint of new milk1 with a piece of lemon peel1 two peach leaves1 half a stick of cassia1 a few whole allspice1 from four to six ounces of white sugar4 ,cream may be used instead of milk2 beat the yolks and white of four eggs1 strain the milk through coarse muslin1 or a hair sieve2 then mix the eggs and milk very gradually together1 and stir it well from the bottom1 on the fire1 till it thickens4 #abij4 ,baked ,custard4 ,boil in a pint of milk a few coriander seeds1 a little cinnamon and lemon peel2 sweeten with four ounces of loaf sugar1 mix with it a pint of cold milk2 beat eight eggs for ten minutes2 add the other ingredients2 pour it from one pan into another six or eight times1 strain through a sieve2 let it stand2 skim the froth from the top1 pour it into earthen cups1 and bake immediately in a hot oven till they are of a good colour2 ten minutes will be sufficient4 #abia4 ,french ,batter4 ,two ounces of butter cut into bits1 pour on it less than a quarter of a pint of water boiling2 when dissolved1 add three-quarters of a pint of water cold1 so that it shall not be quite milk warm2 mix by degrees smoothly with twelve ounces of fine dry flour and a small pinch of salt1 if the batter be for fruit fritters1 but with more if for meat or vegetables4 ,before used1 stir into it the whites of two eggs beaten to solid froth2 previously to this1 add a little water if too thick4 ,this is excellent for frying vegetables1 and for fruit fritters4 #abib4 ,a ,black ,man's ,recipe to ,dress ,rice4 ,wash him well1 much wash in cold water1 the rice flour make him stick4 ,water boil all ready very fast4 ,throw him in1 rice can't burn1 water shake him too much4 ,boil quarter of an hour or little more2 rub one rice in thumb and finger1 if all rub away him quite done4 ,put rice in cullender1 hot water run away2 pour cup of cold water on him1 put back rice in saucepan1 keep him covered near the fire1 then rice all ready4 ,eat him up6 #abic4 ,yellow ,rice4 ,take one pound of rice1 wash it clean1 and put it into a saucepan which will hold three quarts2 add to it half a pound of currants picked and washed1 one quarter of an ounce of the best turmeric powder1 previously dissolved in a cupful of water1 and a stick of cinnamon2 pour over them two quarts of cold water1 place the saucepan uncovered on a moderate fire1 and allow it to boil till the rice is dry1 then stir in a quarter of a pound of sugar1 and two ounces of butter3 cover up1 and place the pan near the fire for a few minutes1 then mix it well and dish up4 ,this is a favourite dish with the ,japanese1 and will be found excellent as a vegetable with roast meat1 poultry1 c4 ,it also forms a capital pudding1 which may be improved by the addition of raisins1 and a few blanched almonds4 ,,the ,,fall ,,of ,,the ,,leaf ,,is ,a ,,whisper ,,to ,,the ,,living4 #abid4 ,boiled ,rice for ,curry4 ,put the rice on in cold water1 and let it come to a boil for a minute or so3 strain it quite dry1 and lay it on the hob in a stewpan without a cover to let the steam evaporate1 then shake it into the dish while very hot4 ,a squeeze of lemon juice after it boils will make it separate better4 #abie4 ,lemon ,rice4 ,boil sufficient rice in milk1 with white sugar to taste1 till it is soft2 put it into a pint basin or an earthenware blanc-mange mould1 and leave it till cold4 ,peel a lemon very thick1 cut the peel into shreds about half or three-quarters of an inch in length1 put them into a little water1 boil them up1 and throw the water away1 lest it should be bitter1 then pour about a teacupful of fresh water upon them2 squeeze and strain the juice of the lemon1 add it with white sugar to the water and shreds1 and let it stew gently at the fire for two hours4 7,when cold it will be a syrup47 ,having turned out the jellied rice into a cutglass dish1 or one of common delf1 pour the syrup gradually over the rice1 taking care the little shreds of the peel are equally distributed over the whole4 #abif4 ,remains of ,cold ,sweet ,dishes4 #abig4 ,ripe ,pudding4 ,over the cold rice pudding pour a custard1 and add a few lumps of jelly or preserved fruit4 ,remember to remove the baked coating of the pudding before the custard is poured over it4 #abih4 ,apple ,tart4 ,cut into triangular pieces the remains of a cold apple tart3 arrange the pieces around the sides of a glass or china bowl1 and leave space in the centre for a custard to be poured in4 #abii4 ,plum ,pudding4 ,cut into thin round slices cold plum pudding1 and fry them in butter4 ,fry also ,spanish fritters1 and place them high in the centre of the dish1 and the fried pudding all round the heaped-up frittera4 ,powder all with lump sugar1 and serve them with wine sauce in a tureen4 #acjj4 ,fritters4 ,make them of any of the batters directed for pancakes1 by dropping a small quantity into the pan2 or make the plainer sort1 and dip pared apples1 sliced and cored1 into the batter1 and fry them in plenty of hot lard4 ,currants1 or sliced lemon as thin as paper1 make an agreeable change4 ,fritters for company should be served on a folded napkin in the dish4 ,any sort of sweetmeat1 or ripe fruit1 may be made into fritters4 #acja4 ,oyster ,fritters4 ,make a batter of flour1 milk1 and eggs2 season with a very little nutmeg4 ,beard the oysters1 and put as many as you think proper in each fritter4 #acjb4 ,potato ,fritters4 ,boil two large potatoes1 bruise them fine1 beat four yolks and three whites of eggs1 and add to the above one large spoonful of cream1 another of sweet wine1 a squeeze of lemon1 and a little nutmeg4 ,beat this batter well half an hour4 ,it will be extremely light4 ,put a good quantity of fine lard into a stewpan1 and drop a spoonful at a time of the batter into it4 ,fry the fritters2 and serve as a sauce1 a glass of white wine1 the juice of a lemon1 one dessert-spoonful of peach-leaf or almond water1 and some white sugar1 warmed together2 not to be served in a dish4 #acjc4 ,apple ,fritters4 ,peel and core some fine pippins1 and cut into slices4 ,soak them in wine1 sugar1 and nutmeg1 for a few hours4 ,make a batter of four eggs to a tablespoonful of rose water1 a tablespoonful of wine1 and a tablespoonful of milk1 thickened with enough flour1 stirred in by degrees2 mix two or three hours before wanted4 ,heat some butter in a frying-pan2 dip each slice of apple separately in the batter1 and fry brown2 sift pounded sugar1 and grate a nutmeg over them4 ,,the ,,hope ,,is ,,sure ,,which ,,has ,,its ,,foundation ,,in ,,virtue4 #acjd4 ,pancakes4 ,make a light batter of eggs1 flour1 and milk2 a little salt1 nutmeg1 and ginger may be added2 fry in a small pan1 in hot dripping or lard4 ,sugar and lemon should be served to eat with them4 ,or1 when eggs are scarce1 make the batter with small beer1 ginger1 and so forth2 or water1 with flour1 and a very little milk1 will serve1 but not so well as eggs and all milk4 #acje4 ,cream ,pancakes4 ,mix two eggs1 well beaten1 with a pint of cream1 two ounces of sifted sugar1 six of flour1 a little nutmeg1 cinnamon1 and mace4 ,fry the pancakes thin1 with a bit of butter4 #acjf4 ,rice ,pancakes4 ,boil half a pound of ground rice to a jelly in a pint of water or milk1 and keep it well stirred from the bottom to prevent its being burnt2 if too thick add a little more milk2 take it off the fire2 stir in six or eight ounces of butter1 a pint of cream1 six or eight eggs well beaten1 a pinch of salt1 sugar1 and nutmeg1 with as much flour as will make the batter thick enough4 ,fry with lard or dripping4 #acjg4 ,scones4 ,flour1 two pounds2 bicarbonate of soda1 quarter of an ounce2 salt1 quarter of an ounce2 sour buttermilk1 one pint1 more or less4 ,mix to the consistence of light dough1 roll out about half an inch thick1 and cut them out to any shape you please1 and bake on a griddle over a clear fire about ten or fifteen minutes2 turning them to brown on both sides--or they may be done on a hot plate1 or ironing stove4 ,a griddle is a thin plate of cast iron about twelve or fourteen inches in diameter1 with a handle attached1 to hang it up by4--,these scones are excellent for tea1 and may be eaten either cold or hot1 buttered1 or with cheese4 #acjh4 ,friar's ,omelette4 ,boil a dozen apples1 as for sauce2 stir in a quarter of a pound of butter1 and the same of white sugar2 when cold1 add four eggs1 well beaten2 put it into a baking dish thickly strewed over with crumbs of bread1 so as to stick to the bottom and sides2 then put in the apple mixture2 strew crumbs of bread over the top2 when baked1 turn it out and grate loaf sugar over it4 #acji4 ,ordinary ,omelette4 ,take four eggs1 beat the yolks and whites together with a tablespoonful of milk1 and a little salt and pepper2 put two ounces of butter into a frying-pan to boil1 and let it remain until it begins to brown2 pour the batter into it1 and let it remain quiet for a minute2 turn up the edges of the omelette gently from the bottom of the pan with a fork2 shake it1 to keep it from burning at the bottom1 and fry it till of a bright brown4 ,it will not take more than five minutes frying4 #acaj4 ,miss ,acton's ,observations on ,omelettes1 ,pancakes1 ,fritters1 c4 ,there is no difficulty in making good omelettes1 pancakes1 or fritters2 and1 as they may be expeditiously prepared and served1 they are often a very convenient resource when1 on short notice1 an addition is required to a dinner4 ,the eggs for all of them should be well and lightly whisked2 the lard for frying batter should be extremely pure in flavour1 and quite hot when the fritters are dropped in2 the batter itself should be smooth as cream1 and it should be briskly beaten the instant before it is used4 ,all fried pastes should be perfectly drained from the fat before they are served1 and sent to table promptly when they are ready4 ,eggs may be dressed in a multiplicity of ways1 but are seldom more relished in any form than in a well-made and expeditiously served omelette4 ,this may be plain1 or seasoned with minced herbs and a very little shalot1 when the last is liked1 and is then called ,omelettes aux fines herbes2 or it may be mixed with minced ham or grated cheese3 in any case it should be light1 thick1 full-tasted1 and fried only on one side2 if turned in the pan1 as it frequently is in ,england1 it will at once be flattened and rendered tough4 ,should the slight rawness1 which is sometimes found in the middle of the inside when the omelette is made in the ,french way1 be objected to1 a heated shovel1 or a salamander1 may be held over it for an instant1 before it is folded on the dish4 ,the pan for frying it should be quite small2 for if it be composed of four or five eggs only1 and then put into a large one1 it will necessarily spread over it and be thin1 which would render it more like a pancake than an omelette2 the only partial remedy for this1 when a pan of proper size cannot be had1 is to raise the handle of it high1 and to keep the opposite side close down to the fire1 which will confine the eggs into a smaller space4 ,no gravy should be poured into the dish with it1 and1 indeed1 if properly made1 it will require none4 ,lard is preferable to butter for frying batter1 as it renders it lighter2 but it must not be used for omelettes4 ,filled with preserves of any kind1 it is called a sweet omelette4 #acaa4 ,baked ,pears4 ,take twelve large baking pears2 pare and cut them into halves1 leaving on about half an inch of the stem4 ,take out the core with the point of a knife1 and place the pears thus prepared close together in a block tin saucepan1 the inside of which is quite bright1 and whose cover fits quite close4 ,put to them the rind of a lemon cut thin1 with half its juice1 a small stick of cinnamon1 and twenty grains of allspice2 cover them with spring water1 and allow one pound of loaf sugar to a pint and a half of water3 cover up close1 and bake for six hours in a very slow oven2--they will be quite tender1 and of a good colour4 ,prepared cochineal is generally used for colouring the pears2 but if the above is strictly attended to1 it will be found to answer best4 #acab4 ,apples served with ,custard4 ,pare and core apples2 cut them in pieces2 bake or stew them with as little water as possible2 when they have become pulpy1 sweeten and put them in a pie-dish1 and1 when cold1 pour over them an unboiled custard1 and put back into the oven till the custard is fixed4 ,a ,dutch oven will do4 ,equally good hot or cold4 #acac4 ,apples in ,syrup4 ,pare and core some hard apples1 and throw them into a basin of water4 ,when all are done1 clarify as much loaf sugar as will cover them2 put the apples in along with the juice and rind of a lemon1 and let them simmer till they are quite clear2 care must be taken not to break them2 place them on the dish they are to appear upon at table1 and pour the syrup over4 ,these are for immediate use4 #acad4 ,apricots ,stewed in ,syrup4 ,wipe the down from young apricots1 and stew them as gently as possible in a syrup made of four ounces of sugar to half a pint of water1 boiled the usual time4 #acae4 ,mother ,eve's ,pudding4 ,if you want a good pudding1 to teach you ,i'm willing3 ,take two pennyworth of eggs1 when twelve for a shilling2 ,and of the same fruit that ,eve had once chosen1 ,well pared and well chopped1 at least half a dozen2 ,six ounces of bread 7let your maid eat the crust71 ,the crumbs must be grated as small as the dust2 ,six ounces of currants from the stones you must sort1 ,lest they break out your teeth1 and spoil all your sport2 ,six ounces of sugar won't make it too sweet2 ,some salt and some nutmeg will make it complete2 ,three hours let it boil1 without hurry or flutter1 ,and then serve it up1 without sugar or butter4 #acaf4 ,accidents4 ,always send for a surgeon immediately an accident occurs1 but treat as directed until he arrives4 ,,an ,,evil ,,conscience ,,is ,,the ,,greatest ,,plague4 #acag4 ,in both ,scalds and ,burns4 ,in both scalds and burns1 the following facts cannot be too firmly impressed on the mind of the reader1 that in either of these accidents the first1 best1 and often the only remedies required1 are sheets of wadding1 fine wool1 or carded cotton1 and in default of these1 violet powder1 flour1 magnesia1 or chalk4 ,the object for which these several articles are employed is the same in each instance2 namely1 to exclude the air from the injured part2 for if the air can be effectually shut out from the raw surface1 and care is taken not to expose the tender part till the new cuticle is formed1 the cure may be safely left to nature4 ,the moment a person is called to a case of scald or burn1 he should cover the part with a sheet1 or a portion of a sheet1 of wadding1 taking care not to break any blister that may have formed1 or stay to remove any burnt clothes that may adhere to the surface1 but as quickly as possible envelope every part of the injury from all access of the air1 laying one or two more pieces of wadding on the first1 so as effectually to guard the burn or scald from the irritation of the atmosphere2 and if the article used is wool or cotton1 the same precaution1 of adding more material where the surface is thinly covered1 must be adopted2 a light bandage finally securing all in their places4 ,any of the popular remedies recommended below may be employed when neither wool1 cotton1 nor wadding are to be procured1 it being always remembered that that article which will best exclude the air from a burn or scald is the best1 quickest1 and least painful mode of treatment4 ,and in this respect nothing has surpassed cotton loose or attached to paper as in wadding4 #acah4 ,if the ,skin is much ,injured4 ,if the skin is much injured in burns1 spread some linen pretty thickly with chalk ointment1 and lay over the part1 and give the patient some brandy and water if much exhausted2 then send for a medical man4 ,if not much injured1 and very painful1 use the same ointment1 or apply carded cotton dipped in lime water and linseed oil4 ,if you please1 you may lay cloths dipped in ether over the parts1 or cold lotions4 ,treat scalds in the same manner1 or cover with scraped raw potato2 but the chalk ointment is the best4 ,in the absence of all these1 cover the injured part with treacle1 and dust over it plenty of flour4 #acai4 ,body in ,flames4 ,lay the person down on the floor of the room1 and throw the tablecloth1 rug1 or other large cloth over him1 and roll him on the floor4 #acbj4 ,dirt in the ,eye4 ,place your forefinger upon the cheek-bone1 having the patient before you2 then slightly bend the finger1 this will draw down the lower lid of the eye1 and you will probably be able to remove the dirt2 but if this will not enable you to get at it1 repeat this operation while you have a netting-needle or bodkin placed over the eyelid2 this will turn it inside out1 and enable you to remove the sand1 or eyelash1 c41 with the corner of a fine silk handkerchief4 ,as soon as the substance is removed1 bathe the eye with cold water1 and exclude the light for a day4 ,if the inflammation is severe1 let the patient take a purgative1 and use a refrigerant lotion4 #acba4 ,lime in the ,eye4 ,syringe it well with warm vinegar and water in the proportion of one ounce of vinegar to eight ounces of water2 take a purgative1 and exclude light4 #acbb4 ,iron or ,steel ,spicul in the ,eye4 ,these occur while turning iron or steel in a lathe1 and are best remedied by doubling back the upper or lower eyelid1 according to the situation of the substance1 and with the flat edge of a silver probe1 taking up the metallic particle1 using a lotion made by dissolving six grains of sugar of lead1 and the same of white vitriol1 in six ounces of water1 and bathing the eye three times a day till the inflammation subsides4 ,another plan is--,drop a solution of sulphate of copper 7from one to three grains of the salt to one ounce of water7 into the eye1 or keep the eye open in a wineglassful of the solution4 ,take a purgative1 bathe with cold lotion1 and exclude light to keep down inflammation4 ,,sleep ,,falls ,,sweetly ,,upon ,,the ,,virtuous4 #acbc4 ,dislocated ,thumb4 ,this is frequently produced by a fall4 ,make a clove hitch1 by passing two loops of cord over the thumb1 placing a piece of rag under the cord to prevent it cutting the thumb2 then pull in the same line as the thumb4 ,afterwards apply a cold lotion4 #acbd4 ,cuts and ,wounds4 ,clean cut wounds1 whether deep or superficial1 and likely to heal by the first intention1 should never be washed or cleaned1 but at once evenly and smoothly closed by bringing both edges close together1 and securing them in that position by adhesive plaster4 ,cut thin strips of sticking-plaster1 and bring the parts together2 or if large and deep1 cut two broad pieces1 so as to look like the teeth of a comb1 and place one on each side of the wound1 which must be cleaned previously4 ,these pieces must be arranged so that they shall interlace one another2 then1 by laying hold of the pieces on the right side with one hand1 and those on the other side with the other hand1 and pulling them from one another1 the edges of the wound are brought together without any difficulty4 #acbe4 ,ordinary ,cuts4 ,ordinary cuts are dressed by thin strips1 applied by pressing down the plaster on one side of the wound1 and keeping it there and pulling in the opposite direction2 then suddenly depressing the hand when the edges of the wound are brought together4 #acbf4 ,contusions4 ,contusions are best healed by laying a piece of folded lint1 well wetted with the extract of lead1 on the part1 and1 if there is much pain1 placing a hot bran poultice over the dressing1 repeating both1 if necessary1 every two hours4 ,when the injuries are very severe1 lay a cloth over the part1 and suspend a basin over it filled with cold lotion4 ,put a piece of cotton into the basin1 so that it shall allow the lotion to drop on the cloth1 and thus keep it always wet4 #acbg4 ,hmorrhage4 ,hmorrhage1 when caused by an artery being divided or torn1 may be known by the blood issuing out of the wound in leaps or jerks1 and being of a bright scarlet colour4 ,if a vein is injured1 the blood is darker and flows continuously4 ,to arrest the latter1 apply pressure by means of a compress and bandage4 ,to arrest arterial bleeding1 get a piece of wood 7part of a mop handle will do71 and tie a piece of tape to one end of it2 then tie a piece of tape loosely over the arm1 and pass the other end of the wood under it2 twist the stick round and round until the tape compresses the arm sufficiently to arrest the bleeding1 and then confine the other end by tying the string round the arm4 ,a compress made by enfolding a penny piece in several folds of lint or linen1 should1 however1 be first placed under the tape and over the artery4 ,if the bleeding is very obstinate1 and it occurs in the arm1 place a cork underneath the string1 on the inside of the fleshy part1 where the artery may be felt beating by any one2 if in the leg1 place a cork in the direction of a line drawn from the inner part of the knee towards the outer part of the groin4 ,it is an excellent thing to accustom yourself to find out the position of these arteries1 or1 indeed1 any that are superficial1 and to explain to every person in your house where they are1 and how to stop bleeding4 ,if a stick cannot be got1 take a handkerchief1 make a cord bandage of it1 and tie a knot in the middle2 the knot acts as a compress1 and should be placed over the artery1 while the two ends are to be tied around the thumb4 ,observe always to place the ligature between the wound and the heart4 ,putting your finger into a bleeding wound1 and making pressure until a surgeon arrives1 will generally stop violent bleeding4 #acbh4 ,bleeding from the ,nose4 ,bleeding from the nose1 from whatever cause1 may generally be stopped by putting a plug of lint into the nostrils1 if this does not do1 apply a cold lotion to the forehead2 raise the head1 and place over it both arms1 so that it will rest on the hands2 dip the lint plug1 slightly moistened1 into some powdered gum arabic1 and plug the nostrils again2 or dip the plug into equal parts of powdered gum arabic and alum1 and plug the nose4 ,or the plug may be dipped in ,friar's balsam1 or tincture of kino4 ,heat should be applied to the feet2 and1 in obstinate cases1 the sudden shock of a cold key1 or cold water poured down the spine1 will often instantly stop the bleeding4 ,if the bowels are confined1 take a purgative4 ,,morning ,,is ,,welcome ,,to ,,the ,,industrious4 #acbi4 ,violent ,shocks4 ,violent shocks will sometimes stun a person1 and he will remain unconscious4 ,untie strings1 collars1 c42 loosen anything that is tight1 and interferes with the breathing2 raise the head2 see if there is bleeding from any part2 apply smelling-salts to the nose1 and hot bottles to the feet4 #accj4 ,concussion4 ,in concussion1 the surface of the body is cold and pale1 and the pulse weak and small1 the breathing slow and gentle1 and the pupil of the eye generally contracted or small4 ,you can get an answer by speaking loud1 so as to arouse the patient4 ,give a little brandy and water1 keep the place quiet1 apply warmth1 and do not raise the head too high4 ,if you tickle the feet1 the patient feels it4 #acca4 ,compression of the ,brain4 ,in compression of the brain from any cause1 such as apoplexy1 or a piece of fractured bone pressing on it1 there is loss of sensation4 ,if you tickle the feet of the injured person he does not feel it4 ,you cannot arouse him so as to get an answer4 ,the pulse is slow and laboured2 the breathing deep1 laboured1 and snorting2 the pupil enlarged4 ,raise the head1 loosen strings or tight things1 and send for a surgeon4 ,if one cannot be got at once1 apply mustard poultices to the feet and thighs1 leeches to the temples and hot water to the feet4 #accb4 ,choking4 ,when a person has a fish bone in the throat1 insert the forefinger1 press upon the root of the tongue1 so as to induce vomiting2 if this does not do1 let him swallow a large piece of potato or soft bread2 and if these fail1 give a mustard emetic4 #accc4 ,fainting1 ,hysterics1 c4 ,loosen the garments1 bathe the temples with water or eau-de-,cologne2 open the window1 admit plenty of fresh air1 dash cold water on the face1 apply hot bricks to the feet1 and avoid bustle and excessive sympathy4 #accd4 ,drowning4 ,attend to the following essential rules3 i4 ,lose no time4 ii4 ,handle the body gently4 iii4 ,carry the body face downwards1 with the head gently raised1 and never hold it up by the feet4 iv4 ,send for medical assistance immediately1 and in the meantime act as follows3 v4 ,strip the body1 rub it dry3 then wrap it in hot blankets1 and place it in a warm bed in a warm room4 vi4 ,cleanse away the froth and mucus from the nose and mouth4 vii4 ,apply warm bricks1 bottles1 bags of sand1 c41 to the armpits1 between the thighs1 and to the soles of the feet4 viii4 ,rub the surface of the body with the hands enclosed in warm dry worsted socks4 ix4 ,if possible1 put the body into a warm bath4 x4 ,to restore breathing1 put the pipe of a common bellows into one nostril1 carefully closing the other1 and the mouth2 at the same time drawing downwards1 and pushing gently backwards1 the upper part of the windpipe1 to allow a more free admission of air2 blow the bellows gently1 in order to inflate the lungs1 till the breast be raised a little2 then set the mouth and nostrils free1 and press gently on the chest3 repeat this until signs of life appear4 ,the body should be covered the moment it is placed on the table1 except the face1 and all the rubbing carried on under the sheet or blanket4 ,when they can be obtained1 a number of tiles or bricks should be made tolerably hot in the fire1 laid in a row on the table1 covered with a blanket1 and the body placed in such a manner on them1 that their heat may enter the spine4 ,when the patient revives1 apply smelling-salts to the nose1 give warm wine or brandy and water4 ,cautions4 i4 ,never rub the body with salt or spirits4 ii4 ,never roll the body on casks1 iii4 ,continue the remedies for twelve hours without ceasing4 ,,pure ,,water ,,is ,,better ,,than ,,foul ,,wine4 #acce4 ,hanging4 ,loosen the cord1 or whatever it may be by which the person has been suspended4 ,open the temporal artery or jugular vein1 or bleed from the arm2 employ electricity1 if at hand1 and proceed as for drowning1 taking the additional precaution to apply eight or ten leeches to the temples4 #accf4 ,apparent ,death from ,drunkenness4 ,raise the head1 loosen the clothes1 maintain warmth of surface1 and give a mustard emetic as soon as the person can swallow4 #accg4 ,apoplexy and ,fits ,generally4 ,raise the head2 loosen all tight clothes1 strings1 c42 apply cold lotions to the head1 which should be shaved2 apply leeches to the temples1 bleed1 and send for a surgeon4 #acch4 ,suffocation from ,noxious ,gases1 c4 ,remove to the fresh air2 dash cold vinegar and water in the face1 neck1 and breast2 keep up the warmth of the body2 if necessary1 apply mustard poultices to the soles of the feet and spine1 and try artificial respirations as in drowning1 with electricity4 #acci4 ,lightning and ,sun ,stroke4 ,treat the same as apoplexy4 #acdj4 ,poisons1 ,general ,observations4 ,the abbreviations used are as follows3-- ,e41 effects or symptoms4 ,t41 treatment4 ,a41 antidotes or counter poisons4 ,d4,a41 dangerous antidotes4 #acda4 ,poison4 ,a poison is a substance which is capable of altering or destroying some or all of the functions necessary to life4 ,when a person is in good health1 and is suddenly attacked1 after having taken some food or drink1 with violent pain1 cramp in the stomach1 feeling of sickness or nausea1 vomiting1 convulsive twitchings1 and a sense of suffocation2 or if he be seized1 under the same circumstances1 with giddiness1 delirium1 or unusual sleepiness1 then it may be supposed that he has been poisoned4 #acdb4 ,classes of ,poisons4 ,poisons have been divided into four classes3 i4 ,those causing local symptoms4 ii4 ,those producing spasmodic symptoms4 iii4 ,narcotic or sleepy symptoms2 and iv4 ,paralytic symptoms4 ,poisons may be mineral1 animal1 or vegetable4 #acdc4 ,procedure4 i4 ,always send immediately for a ,medical ,man4 ii4 ,save all fluids vomited1 and articles of food1 cups1 glasses1 c41 used by the patient before being taken ill1 and lock them up4 iii4 ,examine the cups to guide you in your treatment2 that is1 smell them1 and look at them4 #acdd4 ,give and ,apply4 ,as a rule give emetics after poisons that cause sleepiness and raving2--chalk1 milk1 eggs1 butter1 and warm water1 or oil1 after poisons that cause vomiting and pain in the stomach and bowels1 with purging2 and when there is no inflammation about the throat1 tickle it with a feather to excite vomiting4 #acde4 ,arsenic4 7,white arsenic2 orpiment1 or yellow arsenic2 realgar1 red arsenic2 ,scheele's green1 or arsenite of copper2 ,king's yellow2 ague drops2 and arsenical paste47 ,e4 ,little or no taste4 ,within an hour1 heat and pain in the stomach1 followed by vomiting of green1 yellow1 and bloody matter1 burning1 and violent thirst2 purging1 and twisting about the navel2 pulse small1 quick1 and irregular1 breathing laboured1 voice hoarse1 speaking painful2 skin cold and clammy4 ,sometimes there are cramps and convulsions1 followed by death4 ,t4 ,give plenty of warm water1 new milk in large quantities1 lime water1 white of egg1 mixed with gruel or honey1 gruel1 linseed tea2 apply leeches to the bowels1 foment1 and give starch or gruel enemas4 ,scrape the iron rust off anything you can get at1 mix it with plenty of water1 and give in large draughts frequently1 and give an emetic of mustard or ipecacuanha4 ,the chief dependence1 however1 must be placed on the use of the stomach-pump4 ,caution4--,never give large draughts of fluid until those given before have been vomited1 because the stomach will not contract properly if filled with fluid1 and the object is to get rid of the poison as speedily as possible4 #acdf4 ,copper4 7,blue vitriol1 or bluestone2 verdigris2 verditer2 verdigris crystals47 ,e4 ,an acid1 rough1 disagreeable taste in the mouth2 a dry1 parched tongue1 with sense of strangling in the throat2 coppery eructations2 frequent spitting2 nausea2 frequent desire and effort to vomit1 or copious vomiting2 severe darting pains in the stomach2 griping2 frequent purging2 belly swollen and painful2 skin hot1 and violent burning thirst2 breathing difficult2 intense headache and giddiness1 followed by cold sweats1 cramps in the legs1 convulsions1 and death4 ,a4 ,white of eggs mixed with water 7twelve to one pint71 to be given in wineglassfuls every two minutes2 iron filings mixed with water1 or very strong coffee1 accompanied by small and repeated doses of castor oil4 ,d4,a4 ,vinegar1 bark1 alkalies1 gall nuts4 ,t4 ,if there is much pain in the belly or stomach1 apply leeches4 ,give large draughts of milk and water1 to encourage vomiting4 #acdg4 ,mercury4 7,corrosive sublimate2 calomel2 red precipitate2 vermilion2 turbeth mineral2 prussiate of mercury47 ,e4 ,acid metallic taste2 tightness and burning in the throat2 pain in the back part of the mouth1 stomach1 and bowels2 anxiety of countenance2 nausea2 and vomiting of bloody and bilious fluids2 profuse purging1 and difficulty of making water2 pulse small1 hard1 and quick2 skin clammy1 icy coldness of the hands and feet2 and death in #bd or #cf hours4 ,a4 ,white of eggs mixed with water1 given as above2 milk2 flour and water1 mixed pretty thick2 linseed tea2 and barley water4 ,t4 ,give large draughts of warm water1 if you cannot get anything else2 strong emetic of ipecacuanha1 the stomach-pump1 a dose of castor oil and laudanum4 ,apply poppy-head fomentations to bowels1 and leeches if the belly is very tender4 #acdh4 ,antimony4 7,tartar emetic2 butter of2 ,kermes' mineral47 ,e4 ,a rough metallic taste in the mouth1 nausea1 copious vomitings1 sudden hiccough1 purging1 pains resembling those caused by colic1 frequent and violent cramps1 sense of choking1 severe heartburn1 pain at the pit of the stomach1 difficult breathing1 wildness of speech1 cramp in the legs1 and death4 ,a4 ,decoction or tincture of galls2 strong tea2 decoction or powder of ,peruvian bark4 ,d4,a4 ,white vitriol1 ipecacuanha1 as emetics4 ,t4 ,give large draughts of water1 or sugar and water1 to promote vomiting2 apply leeches to the throat and stomach if painful2 and give one grain of extract of opium dissolved in a wineglassful of sugar and water1 as soon as the vomiting ceases1 and repeat three times at intervals of a quarter of an hour2 and finally1 one grain1 in a little castor oil emulsion1 every six hours4 #acdi4 ,tin4 7,butter of tin2 putty powder47 ,e4 ,colic and purging4 ,a4 ,milk4 ,t4 ,give warm or cold water to promote vomiting1 or tickle the throat with a feather4 #acej4 ,zinc4 7,white vitriol2 flowers of2 chloride of47 ,e4 ,an astringent taste1 sensation of choking1 nausea1 vomiting1 purging1 pain and burning in the throat and stomach1 difficult breathing1 pallor and coldness of the surface1 pinched face1 cramps of the extremities1 but1 with the exception of the chloride1 seldom death4 ,a4 ,for the two first give copious draughts of milk1 and white of eggs and water1 mucilage1 and olive oil2 for the third1 carbonate of soda1 and warm water in frequent draughts1 with the same as for the other compounds4 ,t4 ,relieve urgent symptoms by leeching and fomentations1 and after the vomiting give castor oil4 ,for the chloride1 use friction and warmth4 ,,breath ,,may ,,blow ,,out ,a ,,candle1 ,,an ,,extinguisher ,,prevent ,,fire4 #acea4 ,silver1 ,gold and ,bismuth4 ,silver3 7,lunar caustic2 flowers of silver72 ,gold 7,chloride of72 and ,bismuth 7,nitrate2 flowers of2 pearl white71 are not frequently met with as poisons4 ,e4 ,burning pain in the throat1 mouth1 accompanied with the usual symptoms of corrosive poisons4 ,a4 ,for silver1 common salt and water2 for gold and bismuth1 no antidotes are known4 ,t4 ,give milk and mucilaginous fluids1 and castor oil4 #aceb4 ,acids4 7,hydrochloric1 or spirit of salt2 nitric1 or aquafortis2 sulphuric1 or oil of vitriol47 ,e4 ,acid burning taste1 acute pain in the gullet and throat1 vomiting of bloody fluid1 which effervesces when chalk is added to it2 hiccough1 tenderness of the belly1 cold sweats1 pinched face1 convulsions1 and death4 ,a4 ,give calcined magnesia1 chalk1 soap and water4 ,administer frequent draughts of water to weaken the acid with carbonate of soda1 potass1 or magnesia1 to neutralize it2 thick soap-suds made with common soap2 chalk1 or in default of the alkalies and chalk1 break down the plaster of the wall or ceiling1 mix in water1 and give the sufferer4 ,excite vomiting1 and repeat the remedies till all the acid is neutralized4 #acec4 ,chlorine 7gas74 ,e4 ,violent coughing1 tightness of the chest1 debility1 inability to stand4 ,a4 ,the vapour of caustic ammonia to be inhaled1 or ten drops of liquid ammonia to one ounce of water to be taken4 ,t4 ,dash cold water over the face1 and relieve urgent symptoms4 #aced4 ,lead4 7,sugar of2 red lead2 wine sweetened by2 and water impregnated with74 ,e4 ,sugary astringent metallic taste1 tightness of the throat1 pains as if caused by colic1 violent vomiting1 hiccough1 convulsions1 and death4 ,a4 ,epsom or ,glauber's salt2 plaster of ,paris2 or phosphate of soda4 ,t4 ,an emetic of sulphate of zinc 7twenty-four grains to half a pint of water72 leeches to belly2 fomentations if necessary2 and a dose of castor oil mixed with laudanum4 #acee4 ,phosphorus4 ,e4 ,intense burning and pain in the throat and stomach4 ,a4 ,magnesia and carbonate of soda4 ,t4 ,large draughts of cold water1 and tickle the throat with a feather4 ,caution4 ,do not give oil or milk4 #acef4 ,lime4 ,e4 ,burning in the throat and stomach1 cramps in the belly1 hiccough1 vomiting1 and paralysis of limbs4 ,a4 ,vinegar or lemon juice4 ,t4 ,thin starch water to be drunk frequently4 #aceg4 ,alkalies4 7,caustic potash2 soda2 ammonia47 ,e4 ,acrid1 hot1 disagreeable taste2 burning in the throat1 nausea1 and vomiting bloody matter2 profuse purging1 pain in the stomach1 colic1 convulsions1 and death4 ,a4 ,vinegar and vegetable acids ,t4 ,give linseed tea1 milk1 almond or olive oil1 and excite vomiting4 #aceh4 ,baryta 7,carbonate1 pure1 and muriate of1 ,see ,,lime para4 #acef47 #acei4 ,nitre4 ,e4 ,heartburn1 nausea1 violent vomiting1 purging1 convulsions1 difficult breathing1 violent pain in the bowels1 kidneys1 and bladder1 with bloody urine4 ,t4 ,emetics1 frequent draughts of barley water1 with castor oil and laudanum4 #acfj4 ,narcotic ,poisons4 7,bane berries2 fool's parsley2 deadly nightshade2 water hemlock2 thorn apple2 opium1 or laudanum2 camphor1 c47 ,e4 ,giddiness1 faintness1 nausea1 vomiting1 stupor1 delirium1 and death4 ,t4 ,give emetics1 large draughts of fluids1 tickle the throat1 apply smelling salts to the nose1 dash cold water over the face and chest1 apply mustard poultices1 and1 above all1 endeavour to rouse the patient by walking between two persons2 and1 if possible1 by electricity2 and give forty drops of sal-volatile in strong coffee every half-hour4 #acfa4 ,vegetable ,irritating ,poisons4 7,mezsreon2 monk's-hood2 bitter apple2 gamboge2 white hellebore1 c47 ,e4 ,acrid1 biting1 bitter taste1 choking sensation1 dryness of the throat1 retching1 vomiting1 purging1 pains in the stomach and bowels1 breathing difficult1 and death4 ,t4 ,give emetics of camomile1 mustard1 or sulphate of zinc2 large draughts of warm milk1 or other bland fluids2 foment and leech the belly if necessary1 and give strong infusion of coffee4 ,,take ,,care ,,of ,,pence1 ,,pounds ,,will ,,take ,,care ,,of ,,themselves4 #acfb4 ,oxalic ,acid4 ,e4 ,vomiting and acute pain in the stomach1 general debility1 cramps1 and death4 ,a4 ,chalk4 ,t4 ,give large draughts of lime water or magnesia4 #acfc4 ,spanish ,flies4 ,e4 ,acrid taste1 burning heat in the throat1 stomach1 and belly1 bloody vomitings1 colic1 purging1 retention of urine1 convulsions1 death4 ,t4 ,large draughts of olive oil2 thin gruel1 milk1 starch enemas1 linseed tea1 laudanum1 and camphorated water4 #acfd4 ,poisonous ,fish4 7,old-wife2 sea-lobster2 mussel2 tunny2 blower2 rock-fish1 c47 ,e4 ,intense pain in the stomach after swallowing the fish1 vomiting1 purging1 and sometimes cramps4 ,t4 ,give an emetic2 excite vomiting by tickling the throat1 and plenty of warm water4 ,follow emetics by active purgatives1 particularly of castor oil and laudanum1 or opium and calomel1 and abate inflammation by the usual remedies4 #acfe4 ,bites of ,reptiles4 7,viper2 black viper2 ,indian serpents2 rattle-snake47 ,e4 ,violent and quick inflammation of the part1 extending towards the body1 soon becoming livid2 nausea1 vomiting1 convulsions1 difficult breathing1 mortification1 cold sweats1 and death4 ,t4 ,suppose that the wrist has been bitten3 immediately tie a tape between the wound and the heart1 scarify the parts with a penknife1 razor1 or lancet1 and apply a cupping-glass over the bite1 frequently removing it and bathing the wound with volatile alkali1 or heat a poker and burn the wound well1 or drop some of ,sir ,wm4 ,burnett's ,disinfecting ,fluid into the wound1 or cauterize the bite freely with lunar caustic1 but not till the part has been well sucked with the mouth1 or frequently washed and cupped4 ,the strength is to be supported by brandy1 ammonia1 ether1 and opium4 ,give plenty of warm drinks1 and cover up in bed4 #acff4 ,mad ,animals1 ,bite of4 ,e4 ,hydrophobia1 or a fear of fluids4 ,t4 ,tie a string tightly over the part1 cut out the bite1 and cauterize the wound with a red-hot poker1 lunar caustic1 or ,sir ,wm4 ,burnett's ,disinfecting ,fluid4 ,then apply a piece of spongio-piline1 give a purgative1 and plenty of warm drink4 ,whenever chloroform can be procured1 sprinkle a few drops upon a handkerchief1 and apply to the nose and mouth of the patient before cauterizing the wound4 ,when the breathing appears difficult1 cease the application of the chloroform4 ,a physician1 writing in the ,times1 strongly urged this course1 and stated1 many years ago1 that there is no danger1 with ordinary care1 in the application of the chloroform1 while the cauterization may be more effectively performed4 #acfg4 ,insect ,stings4 7,wasp1 bee1 gnat1 hornet1 gadfly1 scorpion47 ,e4 ,swelling1 nausea1 and fever4 ,t4 ,press the barrel of a watch-key over the part1 so as to expose the sting1 which must be removed4 ,give fifteen drops of hartshorn or sal-volatile in half a wine-glassful of camomile tea1 and cover the part stung with a piece of lint soaked in extract of lead4 #acfh4 ,cautions for the ,prevention of ,accidents4 ,the following regulations should be engraved on the memory of all3 i4 ,as many sudden deaths come by water1 particular caution is therefore necessary in its vicinity4 ii4 ,do not stand near a tree1 or any leaden spout1 iron gate1 or palisade1 in times of lightning4 iii4 ,lay loaded guns in safe places1 and never imitate firing a gun in jest4 iv4 ,never sleep near charcoal2 if drowsy at any work where charcoal fires are used1 take the fresh air4 v4 ,carefully rope trees before they are cut down1 that when they fall they may do no injury4 vi4 ,when benumbed with cold beware of sleeping out of doors2 rub yourself1 if you have it in your power1 with snow1 and do not hastily approach the fire4 vii4 ,beware of damp4 viii4 ,air vaults1 by letting them remain open some time before you enter1 or scattering powdered lime in them4 ,where a lighted candle will not burn1 animal life cannot exist2 it will be an excellent caution1 therefore1 before entering damp and confined places1 to try this simple experiment4 ix4 ,never leave saddle or draught horses1 while in use1 by themselves2 nor go immediately behind a led horse1 as he is apt to kick4 ,when crossing a roadway always go behind a cart or carriage1 never in front of it4 x4 ,do not ride on footways4 xi4 ,look closely after children1 whether they are up or in bed2 and particularly when they are near the fire1 an element with which they are very apt to amuse themselves4 xii4 ,leave nothing poisonous open or accessible2 and never omit to write the word ,,poison in large letters upon it1 wherever it may be placed4 xiii4 ,in walking the streets keep out of the line of the cellars1 and never look one way and walk another4 xiv4 ,never throw pieces of orange peel1 or broken glass bottles1 into the streets4 xv4 ,never meddle with gunpowder by candle-light4 xvi4 ,in trimming a lamp with naphtha1 never fill it4 ,leave space for the spirit to expand with warmth4 xvii4 ,never quit a room leaving the poker in the fire4 xviii4 ,when the brass rod of the stair-carpet becomes loose1 fasten it immediately4 xix4 ,in opening effervescing drinks1 such as soda water1 hold the cork in your hand4 xx4 ,quit your house with care on a frosty morning4 xxi4 ,have your horses' shoes roughed directly there are indications of frost4 xxii4 ,keep lucifer matches in their cases1 and never let them be strewed about4 xxiii4 ,kick into the gutter any piece of orange peel that you may see on the pavement or the roadway4 ,by so doing you may save many from meeting with dangerous accidents4 xxvi4 ,never allow your servants to leave brooms1 brushes1 slop-pails1 water cans1 c4 in outside doorways1 or at the head of a flight of stairs when engaged in house-work4 ,,if ,,you ,,are ,,in ,,debt1 ,,somebody ,,owns ,,part ,,of ,,you4 #acfi4 ,accidents in ,carriages4 ,it is safer1 as a general rule1 to keep your place than to jump out4 ,getting out of a gig over the back1 provided you can hold on a little while1 and run1 is safer than springing from the side4 ,but it is best to keep your place1 and hold fast4 ,in accidents people act not so much from reason as from excitement3 but good rules1 firmly impressed upon the mind1 generally rise uppermost1 even in the midst of fear4 #acgj4 ,life ,belts4 ,an excellent and cheap life belt1 for persons proceeding to sea1 bathing in dangerous places1 or learning to swim1 may be thus made3--,take a yard and three quarters of strong jean1 double1 and divide it into nine compartments4 ,let there be a space of two inches after each third compartment4 ,fill the compartments with very fine cuttings of cork1 which may be made by cutting up old corks1 or 7still better7 purchased at the corkcutter's4 ,work eyelet holes at the bottom of each compartment1 to let the water drain out4 ,attach a neck-band and waist-strings of stout boot-web1 and sew them on strongly4 #acga4 ,another4 ,cut open an old boa1 or victorine1 and line it with fine cork-cuttings instead of wool4 ,for ladies going to sea these are excellent1 as they may be worn in stormy weather1 without giving appearance of alarm in danger4 ,they may be fastened to the body by ribands or tapes1 of the colour of the fur4 ,gentlemen's waistcoats may be lined the same way4 #acgb4 ,charcoal ,fumes4 ,the usual remedies for persons overcome with the fumes of charcoal in a close apartment are1 to throw cold water on the head1 and to bleed immediately2 also apply mustard or hartshorn to the soles of the feet4 ,,economy ,,is ,,the ,,easy ,,chair ,,of ,,old ,,age4 #acgc4 ,cautions in ,visiting the ,sick4 ,do not visit the sick when you are fatigued1 or when in a state of perspiration1 or with the stomach empty--for in such conditions you are liable to take the infection4 ,when the disease is very contagious1 place yourself at the side of the patient which is nearest to the window4 ,do not enter the room the first thing in the morning1 before it has been aired2 and when you come away1 take some food1 change your clothing immediately1 and expose the latter to the air for some days4 ,tobacco smoke is a preventive of malaria4 #acgd4 ,children and ,cutlery4 ,serious accidents having occurred to babies through their catching hold of the blades of sharp instruments1 the following hint will be useful4 ,if a child lay hold of a knife or razor1 do not try to pull it away1 or to force open the hand2 but1 holding the child's hand that is empty1 offer to its other hand anything nice or pretty1 and it will immediately open the hand1 and let the dangerous instrument fall4 #acge4 ,directing ,letters4 ,it may sound like being over particular1 but we recommend persons to make a practice of fully addressing notes1 c41 on all occasions2 when1 in case of their being dropped by careless messengers 7which is not a rare occurrence71 it is evident for whom they are intended1 without undergoing the inspection of any other person bearing a similar name4 #acgf4 ,prevention of ,fires4 ,the following simple suggestions are worthy of observation3 ,add one ounce of alum to the last water used to rinse children's dresses1 and they will be rendered uninflammable1 or so slightly combustible that in event of coming into contact with fire1 they would only smoulder away very slowly1 and not burst into flame4 ,this is a simple precaution1 which may be adopted in families of children4 ,bed curtains1 and linen in general1 may also be treated in the same way4 ,tungstate of soda has been recommended for the purpose of rendering any article of female dress incombustible4 ,any chemist will intimate to the purchaser the manner in which the tungstate of soda should be employed4 #acgg4 ,precautions in ,case of ,fire4 ,the following precautions should be impressed upon the memory of all our readers3 #acgh4 ,fire6 ,should a ,fire break out1 send off to the nearest engine or police station4 #acgi4 ,water4 ,fill ,buckets with ,water1 carry them as near the fire as possible1 dip a mop into the water1 and throw it in showers on the fire1 until assistance arrives4 #achj4 ,a ,wet ,blanket4 ,if a ,fire is violent1 wet a blanket1 and throw it on the part which is in flames4 #acha4 ,chimney ,fire 7#a74 ,should a ,fire break out in the ,kitchen ,chimney1 or any other1 a blanket wetted should be nailed to the upper ends of the mantelpiece1 so as to cover the opening entirely2 the fire will then go out of itself3 for this purpose two knobs should be permanently fixed in the upper ends of the mantelpiece1 on which the blanket may be hitched4 #achb4 ,curtains on ,fire4 ,should the ,bed or ,window ,curtains be on fire1 lay hold of any woollen garment1 and beat it on the flames until extinguished4 #achc4 ,no ,draughts4 ,avoid leaving the ,window ,or ,door open in the room where the fire has broken out1 as the current of air increases the force of the fire4 #achd4 ,burning ,staircase3 ,escape4 ,should the ,staircase be burning1 so as to cut off all communication1 endeavour to escape by means of a trap-door in the roof1 a ladder leading to which should always be at hand4 #ache4 ,avoid ,hurry and ,confusion4 ,avoid hurry and confusion2 no person except a fireman1 friend1 or neighbour1 should be admitted4 #achf4 ,dress on ,fire4 ,if a ,lady's ,dress takes ,fire1 she should endeavour to roll herself in a rug1 carpet1 or the first woollen garment she meets with4 #achg4 ,handy ,baize4 ,it is a ,good ,precaution to have always at hand a large piece of baize1 to throw over a female whose dress is burning1 or to be wetted and thrown over a fire that has recently broken out4 ,,little ,,sticks ,,kindle ,,the ,,fire1 ,,but ,,great ,,ones ,,put ,,it ,,out4 #achh4 ,use ,pearlash4 ,a ,solution of ,pearlash in ,water1 thrown upon a fire1 extinguishes it instantly4 ,the proportion is a quarter of a pound1 dissolved in some hot water1 and then poured into a bucket of common water4 #achi4 ,buckets and ,mops4 ,it is recommended to ,householders to have two or three fire-buckets and a carriage-mop with a long handle near at hand2 they will be found essentially useful in case of fire4 #acij4 ,check before ,retiring4 ,all householders1 but particularly hotel1 tavern1 and inn-keepers1 should exercise a wise precaution by directing that the last person up should look over the premises previous to going to rest1 to ascertain that all fires are safe and lights extinguished4 #acia4 ,to ,extinguish a ,fire in a ,chimney 7#b74 ,so many serious fires have been caused by chimneys catching fire1 and not being quickly extinguished1 that the following method of doing this should be made generally known4 ,throw some powdered brimstone on the fire in the grate1 or ignite some on the hob1 and then put a board or something in the front of the fireplace1 to prevent the fumes descending into the room4 ,the vapour of the brimstone1 ascending the chimney1 will then effectually extinguish the fire4 #acib4 ,to ,extinguish a ,fire in a ,chimney 7#c74 ,to ,extinguish a ,fire in the chimney1 besides any water at hand1 throw on it salt1 or a handful of flour of sulphur1 as soon as you can obtain it2 keep all the doors and windows tightly shut1 and hold before the fireplace a blanket1 or some woollen article1 to exclude the air4 #acic4 ,escaping from a ,fire4 ,in escaping from a fire1 creep or crawl along the room with your face close to the ground4 ,children should be early taught how to press out a spark when it happens to reach any part of their dress1 and also that running into the air will cause it to blaze immediately4 #acid4 ,don't ,read in ,bed4 ,reading in bed at night should be avoided1 as1 besides the danger of an accident1 it never fails to injure the eyes4 #acie4 ,warming a ,bed4 ,to heat a bed at a moment's notice1 throw a little salt on the hot coals in the warming-pan1 and suffer it to burn for a minute previous to use4 #acif4 ,no ,plant ,life4 ,flowers and shrubs should be excluded from a bed-chamber4 #acig4 ,swimming4 ,every person should endeavour to acquire the power of swimming4 ,the fact that the exercise is a healthful accompaniment of bathing1 and that lives may be saved by it1 even when least expected1 is a sufficient argument for the recommendation4 ,the art of swimming is1 in reality1 very easy4 ,the first consideration is not to attempt to learn to swim too hastily4 ,that is to say1 you must not expect to succeed in your efforts to swim1 until you have become accustomed to the water1 and have overcome your repugnance to the coldness and novelty of bathing4 ,every attempt will fail until you have acquired a certain confidence in the water1 and then the difficulty will soon vanish4 ,,what ,,thou ,,canst ,,do ,,thyself1 ,,commit ,,not ,,to ,,another4 #acih4 ,dr4 ,franklin's ,advice to ,swimmers4 ,the only obstacle to improvement in this necessary and life-preserving art is fear3 and it is only by overcoming this timidity that you can expect to become a master of the following acquirements4 ,it is very common for novices in the art of swimming to make use of cork or bladders to assist in keeping the body above water2 some have utterly condemned the use of them2 however1 they may be of service for supporting the body while one is learning what is called the stroke1 or that manner of drawing in and striking out the hands and feet that is necessary to produce progressive motion4 ,but you will be no swimmer till you can place confidence in the power of the water to support you2 ,i would1 therefore1 advise the acquiring that confidence in the first place2 especially as ,i have known several who1 by a little practice1 necessary for that purpose1 have insensibly acquired the stroke1 taught1 as it were1 by nature4 ,the practice ,i mean is this3 choosing a place where the water deepens gradually1 walk coolly into it till it is up to your breast2 then turn round your face to the shore1 and throw an egg into the water between you and the shore2 it will sink to the bottom and be easily seen there if the water be clear4 ,it must lie in the water so deep that you cannot reach to take it up but by diving for it4 ,to encourage yourself in order to do this1 reflect that your progress will be from deep to shallow water1 and that at any time you may1 by bringing your legs under you1 and standing on the bottom1 raise your head far above the water2 then plunge under it with your eyes open1 which must be kept open on going under1 as you cannot open the eyelids for the weight of water above you2 throwing yourself toward the egg1 and endeavouring by the action of your hands and feet against the water to get forward1 till within reach of it4 ,in this attempt you will find that the water buoys you up against your inclination2 that it is not so easy to sink as you imagine1 and that you cannot1 but by active force1 get down to the egg4 ,thus you feel the power of water to support you1 and learn to confide in that power1 while your endeavours to overcome it1 and reach the egg1 teach you the manner of acting on the water with your feet and hands1 which action is afterwards used in swimming to support your head higher above the water1 or to go forward through it4 #acii4 continued444 ,i would the more earnestly press you to the trial of this method1 because ,i think ,i shall satisfy you that your body is lighter than water1 and that you might float in it a long time with your mouth free for breathing1 if you would put yourself into a proper posture1 and would be still1 and forbear struggling2 yet1 till you have obtained this experimental confidence in the water1 ,i cannot depend upon your having the necessary presence of mind to recollect the posture1 and the directions ,i gave you relating to it4 ,the surprise may put all out of your mind4 #adjj4 continued444 ,though the legs1 arms1 and head of a human body1 being solid parts1 are specifically somewhat heavier than fresh water1 as the trunk1 particularly the upper part1 from its hollowness1 is so much lighter than water1 so the whole of the body1 taken altogether1 is too light to sink wholly under water1 but some part will remain above until the lungs become filled with water1 which happens when a person1 in the fright1 attempts breathing while the mouth and nostrils are under water4 #adja4 continued444 ,the legs and arms are specifically lighter than salt water1 and will be supported by it1 so that a human body cannot sink in salt water1 though the lungs were filled as above1 but from the greater specific gravity of the head4 ,therefore a person throwing himself on his back in salt water1 and extending his arms1 may easily lie so as to keep his mouth and nostrils free for breathing2 and1 by a slight motion of his hand1 may prevent turning1 if he should perceive any tendency to it4 #adjb4 continued444 ,in fresh water if a man throw himself on his back near the surface1 he cannot long continue in that situation1 but by proper action of his hands on the water2 if he use no such action1 the legs and lower part of the body will gradually sink till he come into an upright position1 in which he will continue suspended1 the hollow of his breast keeping the head uppermost4 #adjc4 continued444 ,but if in this erect position the head be kept upright above the shoulders1 as when we stand on the ground1 the immersion will1 by the weight of that part of the head that is out of the water1 reach above the mouth and nostrils1 perhaps a little above the eyes1 so that a man cannot long remain suspended in water with his head in that position4 #adjd4 continued444 ,the body continuing suspended as before1 and upright1 if the head be leaned quite back1 so that the face look upward1 all the back part of the head being under water1 and its weight consequently in a great measure supported by it1 the face will remain above water quite free for breathing1 will rise an inch higher every inspiration1 and sink as much every expiration1 but never so low as that the water may come over the mouth4 #adje4 continued444 ,if therefore a person unacquainted with swimming and falling accidentally into the water1 could have presence of mind sufficient to avoid struggling and plunging1 and to let the body take this natural position1 he might continue long safe from drowning1 till1 perhaps1 help should come2 for1 as to the clothes1 their additional weight when immersed is very inconsiderable1 the water supporting it2 though when he comes out of the water1 he will find them very heavy indeed4 #adjf4 continued444 ,but ,i would not advise any one to depend on having this presence of mind on such an occasion1 but learn fairly to swim1 as ,i wish all men were taught do in their youth2 they would on many occasions1 be the safer for having that skill2 and on many more1 the happier1 as free from painful apprehensions of danger1 to say nothing of the enjoyment in so delightful and wholesome an exercise4 ,soldiers particularly should1 methinks1 all be taught to swim2 it might be of frequent use1 either in surprising an enemy or saving themselves2 and if ,i had now boys to educate1 ,i should prefer those schools 7other things being equal7 where an opportunity was afforded for acquiring so advantageous an art1 which1 once learned1 is never forgotten4 #adjg4 ,i know by experience1 that it is a great comfort to a swimmer1 who has a considerable distance to go1 to turn himself sometimes on his back1 and to vary1 in other respects1 the means of procuring a progressive motion4 #adjh4 ,when he is seized with the cramp in the leg1 the method of driving it away is to give the parts affected a sudden1 vigorous1 and violent shock2 which he may do in the air as he swims on his back4 #adji4 ,during the great heats in summer1 there is no danger in bathing1 however warm we may be1 in rivers which have been thoroughly warmed by the sun4 ,but to throw one's self into cold spring water1 when the body has been heated by exercise in the sun1 is an imprudence which may prove fatal4 ,i once knew an instance of four young men who1 having worked at harvest in the heat of the day1 with a view of refreshing themselves1 plunged into a spring of cold water2 two died upon the spot1 a third next morning1 and the fourth recovered with great difficulty4 ,a copious draught of cold water1 in similar circumstances1 is frequently attended with the same effect in ,north ,america4 #adaj4 ,the exercise of swimming is of the most healthy and agreeable in the world4 ,after having swum for an hour or two in the evening one sleeps coolly the whole night1 even during the most ardent heat of summer4 ,perhaps1 the pores being cleansed1 the insensible perspiration increases1 and occasions this coolness4 ,it is certain that much swimming is the means of stopping diarrhoea1 and even of producing a constipation4 ,with respect to those who do not know how to swim1 or who are affected with diarrhoea at a season which does not permit them to use that exercise1 a warm bath1 by cleansing and purifying the skin1 is found very salutary1 and often effects a radical cure4 ,i speak from my own experience1 frequently repeated1 and that of others1 to whom ,i have recommended this4 #adaa4 ,when ,i was a boy1 ,i amused myself one day with flying a paper kite2 and approaching the banks of the lake1 which was nearly a mile broad1 ,i tied the string to a stake1 and the kite ascended to a very considerable height above the pond1 while ,i was swimming4 ,in a little time1 being desirous of amusing myself with my kite1 and enjoying at the same time the pleasure of swimming1 ,i returned1 and loosening from the stake the string1 with the little stick which was fastened to it1 went again into the water1 where ,i found that1 lying on my back1 and holding the stick in my hand1 ,i was drawn along the surface of the water in a very agreeable manner4 ,having then engaged another boy to carry my clothes round the pond1 to a place which ,i pointed out to him on the other side1 ,i began to cross the pond with my kite1 which carried me quite over without the least fatigue1 and with the greatest pleasure imaginable4 ,i was only obliged occasionally to halt a little in my course1 and resist its progress1 when it appeared that by following too quickly1 ,i lowered the kite too much2 by doing which occasionally ,i made it rise again4 ,i have never since that time practised this singular mode of swimming1 and ,i think it not impossible to cross1 in this manner1 from ,dover to ,calais4 #adab4 ,using ,life-,belts4 ,those who prefer the ,aid of ,belts will find it very easy and safe to make belts upon the plan explained in pars4 #acgj1 #acga2 and by gradually reducing the floating power of the belts from day to day1 they will gain confidence1 and speedily acquire the art of swimming4 ,a ,,child ,,is ,,the ,,brightest ,,ray ,,in ,,the ,,sunshire ,,of ,,the ,,parent',s ,,heart4 #adac4 ,staining4--,general ,observations4 ,when alabaster1 marble1 and other stones are coloured1 and the stain is required to be deep1 it should be poured on boiling hot1 and brushed equally over every part1 if made with water2 if with spirit1 it should be applied cold1 otherwise the evaporation1 being too rapid1 would leave the colouring matter on the surface1 without any1 or very little1 being able to penetrate4 ,in greyish or brownish stones1 the stain will be wanting in brightness1 because the natural colour combines with the stain2 therefore1 if the stone be a pure colour1 the result will be a combination of the colour and stain4 ,in staining bone or ivory1 the colours will take better before than after polishing2 and if any dark spots appear1 they should be rubbed with chalk1 and the article dyed again1 to produce uniformity of shade4 ,on removal from the boiling hot dye-bath1 the bone should be immediately plunged into cold water1 to prevent cracks from the heat4 ,if paper or parchment is stained1 a broad varnish brush should be employed1 to lay the colouring on evenly4 ,when the stains for wood are required to be very strong1 it is better to soak and not brush them2 therefore1 if for inlaying or fine work1 the wood should be previously split or sawn into proper thicknesses2 and when it is necessary to brush the wood several times over with the stains1 it should be allowed to dry between each coating4 ,when it is wished to render any of the stains more durable and beautiful1 the work should be well rubbed with ,dutch or common rushes after it is coloured1 and then varnished with seed-lac varnish1 or if a better appearance is desired1 with three coats of the same1 or shell-lac varnish4 ,common work only requires frequent rubbing with linseed oil and woollen rags4 ,the remainder1 with the exception of glass1 will be treated in the following sections3 ,a ,,laughing ,,child ,,is ,,the ,,best ,,portrait ,,of ,,happiness4 #adad4 ,alabaster1 ,marble1 and ,stone4 ,alabaster1 marble1 and stone1 may be stained of a yellow1 red1 green1 blue1 purple1 black1 or any of the compound colours1 by the stains used for wood4 #adae4 ,bone and ,ivory4 ,black4 i4 ,lay the article for several hours in a strong solution of nitrate of silver1 and expose to the light4 ii4 ,boil the article for some time in a strained decoction of logwood1 and then steep it in a solution of persulphate or acetate of iron4 iii4 ,immerse frequently in ink1 until of sufficient depth of colour4 #adaf4 ,bone and ,ivory4 ,blue4 i4 ,immerse for some time in a dilute solution of sulphate of indigo--partly saturated with potash--and it will be fully stained4 ii4 ,steep in a strong solution of sulphate of copper4 #adag4 ,bone and ,ivory4 ,green4 i4 ,dip blue-stained articles for a short time in nitro-hydrochlorate of tin1 and then in a hot decoction of fustic4 ii4 ,boil in a solution of verdigris in vinegar until the desired colour is obtained4 #adah4 ,bone and ,ivory4 ,red4 i4 ,dip the articles first in the tin mordant used in dyeing1 and then plunge into a hot decoction of ,brazil wood--half a pound to a gallon of water--or cochineal4 ii4 ,steep in red ink until sufficiently stained4 #adai4 ,bone and ,ivory4 ,scarlet4 ,use lac dye instead of the preceding4 #adbj4 ,bone and ,ivory4 ,violet4 ,dip in the tin mordant1 and then immerse in a decoction of logwood4 #adba4 ,bone and ,ivory4 ,yellow4 i4 ,impregnate with nitro-hydrochlorate of tin1 and then digest with heat in a strained decoction of fustic4 ii4 ,steep for twenty-four hours in a strong solution of the neutral chromate of potash1 and then plunge for some time in a boiling solution of acetate of lead4 iii4 ,boil the articles in a solution of alum--a pound to half a gallon--and then immerse for half an hour in the following mixture3--,take half a pound of turmeric1 and a quarter of a pound of pearl-ash2 boil in a gallon of water4 ,when taken from this1 the bone must be again dipped in the alum solution4 ,,avoid ,,yourself ,,what ,,you ,,think ,,wrong ,,in ,,your ,,neighbour4 #adbb4 ,horn4 ,horn must be treated in the same manner as bone and ivory for the various colours given under that heading4 #adbc4 ,imitation of ,tortoiseshell4 ,first steam and then press the horn into proper shapes1 and afterwards lay the following mixture on with a small brush1 in imitation of the mottle of tortoiseshell3--,take equal parts of quicklime and litharge1 and mix with strong soap-lees2 let this remain until it is thoroughly dry1 brush off1 and repeat two or three times1 if necessary4 ,such parts as are required to be of a reddish brown should be covered with a mixture of whiting and the stain4 #adbd4 ,iron4 ,black1 for ships' guns1 shots1 c4 ,to one gallon of vinegar add a quarter of a pound of iron rust1 let it stand for a week2 then add a pound of dry lampblack1 and three-quarters of a pound of copperas2 stir it up at intervals for a couple of days4 ,lay five or six coats on the gun1 c41 with a sponge1 allowing it to dry well between each4 ,polish with linseed oil and soft woollen rag1 and it will look like ebony4 #adbe4 ,paper and ,parchment4,blue4 i4 ,stain the material green with the verdigris stain given in ,no4 #adcc1 and brush over with a solution of pearlash--two ounces to the pint--till it becomes blue4 ii4 ,use the blue stain for wood4 #adbf4 ,paper and ,parchment4 ,green and ,red4 ,the same as for wood4 #adbg4 ,paper and ,parchment4 ,orange4 ,brush over with a tincture of turmeric1 formed by infusing an ounce of the root in a pint of spirit of wine2 let this dry1 and give another coat of pearlash solution1 made by dissolving two ounces of the salt in a quart of water4 #adbh4 ,paper and ,parchment4,purple4 i4 ,brush over with the expressed juice of ripe privet berries4 ii4 ,the same as for wood4 #adbi4 ,paper and ,parchment4,yellow4 i4 ,brush over with tincture of turmeric4 ii4 ,add anatto or dragon's-blood to the tincture of turmeric1 and brush over as usual4 #adcj4 ,wood4 ,black4 i4 ,drop a little sulphuric acid into a small quantity of water1 brush over the wood and hold to the fire2 it will turn a fine black1 and take a good polish4 ii4 ,take half a gallon of vinegar1 an ounce of bruised nut galls1 of logwood chips and copperas each half a pound--boil well2 add half an ounce of the tincture of sesquichloride of iron1 formerly called the muriated tincture and brush on hot4 iii4 ,use the stain given for ships' guns4 iv4 ,take half a gallon of vinegar1 half a pound of dry lampblack1 and three pounds of iron rust1 sifted4 ,mix1 and let stand for a week4 ,lay three coats of this on hot1 and then rub with linseed oil1 and you will have a fine deep black4 v4 ,add to the above stain an ounce of nut galls1 half a pound of log-wood chips1 and a quarter of a pound of copperas2 lay on three coats1 oil well1 and you will have a black stain that will stand any kind of weather1 and one that is well suited for ships' combings1 c4 vi4 ,take a pound of logwood chips1 a quarter of a pound of ,brazil wood1 and boil for an hour and a half in a gallon of water4 ,brush the wood several times with this decoction while hot4 ,make a decoction of nut galls by simmering gently1 for three or four days1 a quarter of a pound of the galls in two quarts of water2 give the wood three coats of this1 and1 while wet1 lay on a solution of sulphate of iron 7two ounces to a quart71 and when dry1 oil or varnish4 vii4 ,give three coats with a solution of copper filings in aquafortis1 and repeatedly brush over with the logwood decoction1 until the greenness of the copper is destroyed4 viii4 ,boil half a pound of logwood chips in two quarts of water1 add an ounce of pearlash1 and apply hot with a brush4 ,then take two quarts of the logwood decoction1 and half an ounce of verdigris1 and the same of copperas2 strain1 and throw in half a pound of iron rust4 ,brush the work well with this1 and oil4 ,,the ,,highest ,,happiness ,,is ,,to ,,be ,,good ,,and ,,to ,,do ,,good4 #adca4 ,wood4 ,blue4 i4 ,dissolve copper filings in aquafortis1 brush the wood with it1 and then go over the work with a hot solution of pearlash 7two ounces to a pint of water7 till it assumes a perfectly blue colour4 ii4 ,boil a pound of indigo1 two pounds of woad1 and three ounces of alum1 in a gallon of water2 brush well over until thoroughly stained4 #adcb4 ,imitation of ,botany ,bay ,wood4 ,boil half a pound of ,french ,berries 7the unripe berries of the rhamnus infectorius7 in two quarts of water till of a deep yellow1 and while boiling hot give two or three coats to the work4 ,if a deeper colour is desired1 give a coat of logwood decoction over the yellow4 ,when nearly dry form the grain with ,no4 viii4 black stain 7see par4 #adcj7 used hot2 and when dry1 dust and varnish4 #adcc4 ,wood4 ,green4 ,dissolve verdigris in vinegar1 and brush over with the hot solution until of a proper colour4 #adcd4 ,wood4 ,mahogany ,colour4,dark4 i4 ,boil half a pound of madder and two ounces of logwood chips in a gallon of water1 and brush well over while hot2 when dry1 go over the whole with pearlash solution1 two drachms to the quart4 ii4 ,put two ounces of dragon's-blood1 bruised1 into a quart of oil of turpentine2 let the bottle stand in a warm place1 shake frequently1 and1 when dissolved1 steep the work in the mixture4 #adce4 ,wood4 ,light ,red ,brown4 i4 ,boil half a pound of madder and a quarter of a pound of fustic in a gallon of water2 brush over the work when boiling hot1 until properly stained4 ii4 ,the surface of the work being quite smooth1 brush over with a weak solution of aquafortis1 half an ounce to the pint1 and then finish with the following3--,put four ounces and a half of dragon's blood and an ounce of soda1 both well bruised1 to three pints of spirits of wine2 let it stand in a warm place1 shake frequently1 strain1 and lay on with a soft brush1 repeating till of a proper colour2 polish with linseed oil or varnish4 #adcf4 ,wood4 ,purple ,brush the work several times with the logwood decoction used for ,no4 vi4 black 7see par4 #adcj71 and when perfectly dry1 give a coat of pearlash solution--one drachm to a quart--taking care to lay it on evenly4 #adcg4 ,wood4 ,red4 i4 ,boil a pound of ,brazil wood and an ounce of pearlash in a gallon of water1 and while hot brush over the work until of a proper colour4 ,dissolve two ounces of alum in a quart of water1 and brush the solution over the work before it dries4 ii4 ,take a gallon of the above stain1 add two more ounces of pearlash2 use hot1 and brush often with the alum solution4 iii4 ,use a cold infusion of archil1 and brush over with the pearlash solution used for ,no4 #adcd4 #adch4 ,imitation of ,rosewood4 i4 ,boil half a pound of logwood in three pints of water till it is of a very dark red1 add half an ounce of salt of tartar2 stain the work with the liquor while boiling hot1 giving three coats2 then1 with a painter's graining brush1 form streaks with ,no4 viii4 black stain 7see par4 #adcj72 let the work dry1 and varnish4 ii4 ,brush over with the logwood decoction used for ,no4 vi4 black1 three or four times2 put half a pound of iron filings into two quarts of vinegar2 then with a graining brush1 or cane bruised at the end1 apply the iron filing solution in the form required1 and polish with bees'-wax and turpentine when dry1 or varnish4 #adci4 ,wood4 ,yellow4 i4 ,brush over with the tincture of turmeric4 ii4 ,warm the work and brush over with weak aquafortis1 then hold to the fire4 ,varnish or oil as usual4 #addj4 ,laws of ,employers and ,employed4 #adda4 ,hiring and ,dismissal4 ,it is customary with respect to domestic servants1 that if the terms are not otherwise defined1 the hiring is by the month1 and may be put an end to by either party giving a month's warning2 or1 at the will of the employer1 a month's wages4 #addb4 ,dismissal4 ,an employer may dismiss a servant upon paying wages for one month beyond the date of actual dismissal1 the wages without service being deemed equivalent to the extra board and lodging with service4 #addc4 ,distinctions4 ,there are ,distinctions with respect to clerks1 and servants of a superior class4 ,a month's warning or wages will not determine the engagements of servants of this class4 #addd4 ,terms4 ,the ,terms on which clerks and superior servants are employed being very various1 it is desirable to have some specific agreement1 or other proof of the conditions of service and wages4 #adde4 ,need for ,stamping4 ,agreements with menial servants need not be stamped2 but contracts of a higher and special character should be4 #addf4 ,terms of ,agreement4 ,the ,terms of an ,agreement should be distinctly expressed1 and be signed by both parties4 ,and the conditions under which the agreement may be terminated by either party should be fully stated4 #addg4 ,mutuality of ,interest4 ,every ,agreement should bear ,evidence of ,mutuality of interest4 ,if one party agrees to stay with another1 and give gratuitous services1 with the view of acquiring knowledge of a business1 and the other party does not agree to employ and to teach1 the agreement is void1 as being without consideration4 #addh4 ,contract4 ,an employer must ,contract to employ1 as well as a servant to serve1 otherwise the employer may put an end to the contract at his own pleasure4 ,in such a case a servant may be dismissed without notice4 #addi4 ,permanency4 ,an ,agreement to give ,permanent ,employment is received as extending only to a substantial and reasonable period of time1 and that there shall be no immediate and peremptory dismissal1 without cause4 #adej4 ,stipulation4 ,when no ,stipulation is made at the time of the hiring1 or in the agreement1 that a servant shall be liable for breakages1 injuries from negligence1 c41 the employer can only recover from the servant by due process of law4 #adea4 ,prudent ,stipulation4 ,it is a ,prudent ,stipulation that1 if a servant quit his employ before the specified time1 or without due notice1 a certain amount of wages shall be forfeited2 otherwise the employer can only recover by action for damages4 #adeb4 ,livery ,servants4 ,in the case of ,livery ,servants1 it should be agreed that1 upon quitting service1 they deliver up the liveries2 otherwise disputes may arise that can only be determined by recourse to law4 #adec4 ,change of ,trade4 ,when a ,master to whom an ,apprentice is bound for a particular trade1 changes that trade for another1 the indenture binding the apprentice becomes null and void4 #aded4 ,act of ,god4 ,if a ,servant1 retained for a year1 happen within the period of his service to fall sick1 or to be hurt or lamed1 or otherwise to become of infirm body by the act of ,god1 while doing his master's business1 the master cannot put such servant away1 nor abate any part of his wages for such time4 #adee4 ,terms of ,discharge4 ,but this does not interfere with the ,right of an ,employer to determine a contract for services in those cases where terms of discharge are specified in the contract of hiring4 ,in such cases1 inability to serve1 through sickness or other infirmity1 puts an end to right to wages1 which are in consideration of such services4 #adef4 ,forfeit4 ,when the ,hiring of a ,superior ,servant is for a year1 if the servant1 prior to the expiration of the year1 commits any act by which he may be lawfully discharged1 he cannot claim wages for the part of the year which he may have served4 #adeg4 ,claim4 ,but a ,menial ,servant may claim up to the date of his dismissal1 unless his discharge be for embezzlement or other felonious acts4 #adeh4 ,death4 ,upon the ,death of a ,servant1 his personal representative may claim arrears of wages due1 unless the contract of employment specified and required the completion of any particular period4 #adei4 ,bankrupt ,master4 ,when a ,master becomes ,bankrupt1 the wages or salary of any clerk or servant in his employ1 not exceeding four months' wages or salary1 and not more than #ej1 is payable in full before the general creditors receive anything4 ,so also the wages of any labourer or workman not exceeding two months' wages4 ,for any further sums due to him1 the clerk1 servant1 or workman must prove against the bankrupt's estate the same as other creditors4 #adfj4 ,receipts4 ,receipts should be taken for ,wages paid4 ,where servants have been under age1 it has been held that moneys advanced for fineries and extravagances unbecoming to a servant did not constitute payment of wages1 and the employer has been compelled to pay again4 #adfa4 ,moneys paid to a ,married ,woman4 ,the receipt of a married woman is a good discharge for any wages or earnings1 acquired or gained by her in any employment or occupation in which she is engaged separately from her husband4 #adfb4 ,medical ,attendance4 ,a ,master may bacome liable for ,medical ,attendance upon his sick servant if he calls in his own medical man1 and orders him to attend to the servant4 #adfc4 ,end of ,claim4 ,when a ,servant is ,discharged for any just cause1 he cannot claim wages beyond the last pay-day under the contract of hiring4 #adfd4 ,general ,hiring4 ,a ,general ,hiring of a ,clerk or warehouseman is for a year1 even though the wages be paid by the month1 unless a month's warning or wages be specified in the contract of employment4 #adfe4 ,special ,privileges4 ,where a ,servant ,reserves to ,himself ,special ,privileges1 such as particular portions of his time1 the hiring becomes special1 and cannot be governed by the terms of general engagements4 ,so1 also1 where a servant stipulates to be exempted from particular duties that usually belong to his situation4 #adff4 ,refusal of ,duty4 ,should a ,servant ,refuse to perform any duty required from him1 his right so to refuse will generally be determined by the usages prevailing among servants of a similar class4 #adfg4 ,seduction from ,employment4 ,a ,servant being ,seduced from the ,employment of a master1 the latter has a right of action against the seducer for losses sustained4 #adfh4 ,masters ,responsible4 ,it is an ,established ,maxim in ,law1 that whoever does an act by the hands of another shall be deemed to have done it himself4 ,and hence1 in many matters1 masters are responsible for the acts of their servants4 ,but if a servant does an unlawful act1 not arising out of the discharge of his duties to his master1 then the employer is not responsible4 #adfi4 ,purchase of ,goods by ,servants for ,employer4 ,a servant cannot by buying goods for his employer's use pledge his master's credit1 unless his master authorized him to do so1 or unless the master has previously paid for goods bought by the servant in like manner on a former occasion4 ,if a master contracts with a servant to provide certain things and pays him for so doing1 a tradesman supplying the things can only sue the servant and not the master for his money4 #adgj4 ,privileged ,communications4 ,an action will not lie against an employer for giving an unfavourable character of a servant1 even though it be in writing4 ,communications of this nature1 in answer to inquiries1 are considered privileged4 ,but if it can be proved that an employer has given a false character from motives of malice1 then an action for libel will lie against him2 but the representations must be proved to be false as well as malicious4 #adga4 ,laws of ,landlord and ,tenant4 #adgb4 ,leases4 ,a lease is a conveyance of premises or lands for a specified term of years1 at a yearly rent1 with definite conditions as to alterations1 repairs1 payment of rent1 forfeiture1 c4 ,being an instrument of much importance1 it should always be drawn by a respectable attorney1 who will see that all the conditions1 in the interest of the lessee1 are fulfilled4 ,,saving ,,affords ,,the ,,means ,,of ,,giving4 #adgc4 ,precaution4 ,in taking a lease1 the tenant's solicitor should carefully examine the covenants1 or if he take an underlease1 he should ascertain the covenants of the original lease1 otherwise1 when too late1 he may find himself so restricted in his occupation that the premises may be wholly useless for his purpose1 or he may be involved in perpetual difficulties and annoyances2 for instance1 he may find himself restricted from making alterations convenient or necessary for his trade2 he may find himself compelled to rebuild or pay rent in case of fire2 he may find himself subject to forfeiture of his lease1 or other penalty1 if he should underlet or assign his interest1 carry on some particular trade1 c4 #adgd4 ,covenants4 ,the covenants on the landlord's part are usually for the quiet enjoyment of the premises by the lessee4 ,on the tenant's part1 they are usually to pay the rent and taxes2 to keep the premises in suitable repair2 and to deliver up possession when the term has expired4 #adge4 ,rent and ,taxes4 ,the lessee covenants to pay the rent and all taxes1 except the land and property taxes1 which may be deducted from the rent4 #adgf4 ,assignments4 ,unless there be a covenant against assignment1 a lease may be assigned1 that is1 the whole interest of the lessee may be conveyed to another1 or it may be underlet2 if1 therefore1 it is intended that it should not1 it is proper to insert a covenant to restrain the lessee from assigning or underletting4 ,tenants for terms of years may assign or underlet1 but tenants at will cannot4 #adgg4 ,repairs4 ,a tenant who covenants to keep a house in repair is not answerable for its natural decay1 but is bound to keep it wind and water tight1 so that it does not decay for want of cover4 ,a lessee who covenants to pay rent and keep the premises in repair1 is liable to pay the rent although the premises may be burned down1 unless a stipulation to the contrary be inserted in the lease4 #adgh4 ,neglect of ,repairs by ,landlord4 ,if a landlord covenant to repair1 and neglect to do so1 the tenant may do it1 and withhold so much of the rent4 ,but it is advisable that notice thereof should be given by the tenant to the landlord1 in the presence of a witness1 prior to commencing the repairs4 #adgi4 ,right of ,landlord to ,enter ,premises4 ,a landlord may enter upon the premises 7having given previous notice1 although not expressed in the lease71 for the purpose of viewing the state of the property4 #adhj4 ,termination of ,leases4 ,a tenant must deliver up possession at the expiration of the term 7the lease being sufficient notice71 or he will continue liable to the rent as tenant by sufferance without any new contract2 but if the landlord recognises such tenancy by accepting a payment of rent after the lease has expired1 such acceptance will constitute a tenancy2 but previous to accepting rent1 the landlord may bring his ejectment without notice2 for1 the lease having expired1 the tenant is a trespasser4 ,a lease covenanted to be void if the rent be not paid upon the day appointed1 is good1 unless the landlord make an entry4 #adha4 ,rights of ,married ,women4 ,married ,women1 with the concurrence of their husbands1 may grant leases by deed for any term4 ,husbands1 seised in right of their wives1 may grant leases for twenty-one years4 ,if a wife is executrix1 the husband and wife have the power of leasing1 as in the ordinary case of husband and wife4 ,a married woman living separate from her husband may by taking a lease bind her separate estate for payment of the rent and performance of the covenants4 #adhb4 ,copyholders4 ,copyholders may not grant a lease for longer than one year1 unless by custom1 or permission of the lord3 and the lease of a steward of a manor is not good1 unless he is duly invested with a power for that purpose4 #adhc4 ,notices4 ,all notices1 of whatever description1 relating to tenancies1 should be in writing1 and the person serving the said notice should write on the back thereof a memorandum of the date on which it was served1 and should keep a copy of the said notice1 with a similar memorandum attached4 #adhd4 ,yearly ,tenancies4 ,houses are considered as let for the year1 and the tenants are subject to the laws affecting annual tenancies1 unless there be an agreement in writing to the contrary4 #adhe4 ,agreement for taking a ,house on an ,annual ,tenancy4 ,memorandum of ,agreement1 entered into this----day of-------#ah--1 between ,r4,a41 of----1 and ,l4,o41 of of----1 as follows3 ,the said ,r4,a4 doth hereby let unto the said ,l4,o4 a dwelling-house1 situate in----1 in the parish of-----1 for the term of one year certain1 and so on from year to year1 until half a year's notice to quit be given by or to either party1 at the yearly rent of---- pounds1 payable quarterly2 the tenancy to commence at----day next4 ,and the said ,r4,a4 doth undertake to pay the land-tax1 the property-tax1 and the sewer-rate1 and to keep the said house in all necessary repairs1 so long as the said ,l4,o4 shall continue therein4 ,and the said ,l4,o4 doth undertake to take the said house of ,r4,a4 for the before-mentioned term and rent1 and pay all rates and taxes1 except as aforesaid4 ,the said ,r4,a4 to be at liberty to re-enter if any rent shall be in arrear for #ba days1 whether such rent has been demanded or not4 ,witness our hands1 the day and year aforesaid4 ,witness1 ,g4,c4 ,r4,a4 ,l4,o4 #adhf4 ,payment of ,taxes by ,landlord4 ,if the landlord agree to pay all the rates and taxes1 then a different wording of the agreement should take place1 as thus3 ,and the said ,r4,a4 doth undertake to pay all rates and taxes1 of whatever nature or kind1 chargeable on the said house and premises1 and to keep the said house in all necessary repairs1 so long as the said ,l4,o4 shall continue therein4 #adhg4 ,indemnity from ,arrears4 ,if the landlord agree to secure the incoming tenant from all arrears 7and the tenant should see to this7 due on account of rent1 rates1 and taxes1 the indemnification should be written on a separate paper1 and in something like the following terms3 #adhh4 ,indemnification against ,rents1 ,rates and ,taxes in ,arrear4 ,i1 ,r4,a41 landlord of a certain house and premises now about to be taken and occupied by ,l4,o41 do hereby agree to indemnify the said ,l4,o4 from the payment of any rent1 taxes1 or rates in arrear1 prior to the date of the day at which his said tenancy commences4 ,as witness my hand this----day of----#ah ,r4,a41 ,landlord of the above premises4 ,witness1 ,g4,c4 #adhi4 ,agreement for taking a ,house for ,three ,years4 ,memorandum of an agreement made the----day of----1 #ah 1 between ,r4,a41 of----1 and ,l4,o4 of----1 as follows3 ,the said ,r4,a4 doth let unto the said ,l4,o4 a house 7and garden1 if any7 with appurtenances1 situate in----1 in the parish of----1 for three years certain4 ,the rent to commence from----day next1 at and under the yearly rent of----1 payable quarterly1 the first payment to be at----day next4 ,the said ,l4,o4 doth agree to take the said house 7and garden7 of the said ,r4,a4 for the term and rent payable in manner aforesaid2 and that he will1 at the expiration of the term1 leave the house in as good repair as he found it reasonable wear and tear excepted4 ,the said ,r4,a4 to be at liberty to re-enter1 if any rent shall be in arrear for #ba days1 whether such rent has been demanded or not4 ,witness our hands4 ,r4,a4 ,l4,o4 ,witness1 ,g4,c4 #adij4 ,payment of ,rent4 ,rent is usually payable at the regular quarter-days1 namely1 ,lady-day1 or ,march #beth2 ,midsummer-day1 or ,june #bdth2 ,michaelmas-day1 ,september #bith2 and ,christmas-day1 ,december #beth4 ,it is due at mid-day2 but no proceedings for non-payment1 where the tenant remains upon the premises1 can be taken till the next day4 #adia4 ,payment of ,rent ,imperative4 ,no consideration will waive the payment of the rent1 should the landlord insist on demanding it4 ,even should the house be burnt1 blown1 or fall down1 the tenant is still liable for rent2 and the tenancy can only be voidable by the proper notice to quit1 the same as if the house remained in the most perfect condition4 #adib4 ,demanding ,rent4 ,the landlord himself is the person most proper to demand rent2 he may employ another person1 but if he does1 he must authorize him by letter1 or by power of attorney2 or the demand may be objected to4 #adic4 ,receipt for ,rent4 ,when an agent has been duly authorized1 a receipt from him for any subsequent rent is a legal acquittance to the tenant1 notwithstanding the landlord may have revoked the authority under which the agent acted1 unless the landlord should have given the tenant due and proper notice thereof4 #adid4 ,legal ,tender4 ,a tender of rent should be in the current coin of the kingdom4 ,but a tender of ,bank of ,england notes is good1 even in cases of distress4 #adie4 ,form of a ,receipt for ,rent4 ,received of ,mr4 ,l4,o4 the sum of ten pounds ten shillings1 for a quarter's rent due at ,lady-day last1 for the house1 ,no4 1------- street4 #aj #ajs4 ,stamp ,r4 ,a4 -------- #adif4 ,receipt ,given by an ,agent4 ,if the receipt be given by an agent1 it should be signed3 ,g4 ,c41 ,agent for ,r4,a41 landlord of the above premises4 #adig4 ,care of ,receipts for ,rent4 ,be careful of your last quarter's receipt for rent1 for the production of that document bars all prior claim4 ,even when arrears have been due on former quarters1 the receipt1 if given for the last quarter1 precludes the landlord from recovery thereof4 #adih4 ,notice to ,quit4 ,when either the landlord or tenant intends to terminate a tenancy1 the way to proceed is by a notice to quit1 which is drawn up in the two following ways3 #adii4 ,form of a ,notice to ,quit from a ,tenant to his ,landlord4 ,sir1--,i hereby give you notice1 that on or before the------day of ------next1 ,i shall quit and deliver up possession of the house and premises ,i now hold of you1 situate at------1 in the parish of ------1 in the county of------4 ,dated the------day of------1 #ah ,witness1 ,g4,c4 ,l4,o4 ,to ,mr4 ,r4 ,a4 #aejj4 ,notice from ,landlord to his ,tenant4 --,sir1--,i hereby give you notice to quit and deliver up possession to me of the house and appurtenances1 situate ,no------1 which you now hold of me1 on or before------next4 ,dated------1 #ah 4 7,signed7 ,r4,a4 7landlord74 ,to ,mr4 ,l4 ,o4 #aeja4 ,notice to ,quit4 ,an opinion is very generally entertained1 however1 that a quarter's warning to quit1 where the house is of small rental1 is sufficient notice2 but where the rent is payable quarterly1 or at longer intervals1 this is a mistake1 for unless a special agreement is made defining the time to be given as a warning1 six months' notice to quit must be given1 to expire on the same day of the year upon which the tenancy commenced4 ,where the rent is payable weekly or monthly1 the notice to quit will be good if given for the week or month1 provided care be taken that it expires upon the day of the week or month of the beginning of the tenancy4 #aejb4 ,form of ,notice from a ,landlord to his ,tenant to ,quit or ,pay an increased ,rent4 ,to ,mr4 ,r4 ,a4--,sir1--,i hereby give you notice to deliver up possession1 and quit on or before------1 the here state the house or apartment and appurtenances which you now hold of me in insert the name of street1 c41 and in default of your compliance therewith1 ,i do and will insist on your paying me for the same1 the annual or monthly rent of----1 being an additional rental of----pounds per annum over and above the present annual rental rent1 for such time as you shall detain the key and keep possession over the said notice4 ,witness my hand1 this----day of----1 #ah4 ,witness1 ,g4,c4 ,l4,o4 ,a ,,hungry ,,man ,,sees ,,far4 #aejc4 ,refusal to ,give up ,possession4 ,if a tenant holds over1 after receiving a sufficient notice to quit1 in writing1 he becomes liable to pay double the yearly value2 if he holds over after having himself given even parole notice to quit1 he is liable to pay double rent4 #aejd4 ,lodgings and ,lodgers4 #aeje4 ,the ,goods of a ,lodger4 ,the goods of a lodger are not liable to distress for rent due to the superior landlord4 #aejf4 ,distraint on ,furniture1 etc41 of ,lodger4 ,if any furniture1 goods1 or chattels of a lodger are distrained for rent due to the superior landlord1 the lodger should immediately serve the superior landlord or his bailiff with a declaration in writing1 setting forth that the immediate tenant of the house has no interest in the things distrained which belong to the lodger1 and also setting forth whether any and what rent is due1 and for what period1 from the lodger to his immediate landlord2 and the lodger should pay to the superior landlord1 or his bailiff1 the rent so due from him1 so much as shall be sufficient to discharge the claim of the superior landlord4 ,the lodger should make out and sign an inventory of the things claimed by him1 and annex it to this declaration4 #aejg4 ,application to ,magistrate1 etc41 if ,landlord proceed with ,distress4 ,if1 after taking these steps1 the superior landlord1 or his bailiff1 should proceed with a distress upon the lodger's goods1 the lodger should apply to a stipendiary magistrate or to two justices of the peace1 who will order his goods to be restored to him4 #aejh4 ,broker ,entering ,apartments4 ,a broker having obtained possession through the outer door1 may break open any of the private doors of the lodgers1 if necessary1 for the purpose of distraining the goods of the tenant4 #aeji4 ,renting for a specific ,term4 ,if lodgings are taken for a certain and specified time1 no notice to quit is necessary4 ,if the lodger1 however1 continues after the expiration of the term1 he becomes a regular lodger1 unless there is an agreement to the contrary4 ,if he owes rent1 the housekeeper can detain his goods whilst on the premises1 or distrain1 as a landlord may distrain the goods of a tenant4 #aeaj4 ,lodgers and ,householders bound by the same ,law4 ,no distinction exists between lodgers and other tenants as to the payment of their rent1 or the turning them out of possession2 they are also similarly circumstanced with regard to distress for rent1 as householders1 except that 7as above mentioned7 the goods of lodgers cannot be distrained for rent due to the superior landlord4 #aeaa4 ,weekly ,tenants4 ,in case of weekly tenants1 the rent should be paid weekly1 for if it is once let to run a quarter1 and the landlord accept it as a quarter1 the tenant cannot be forced to quit without a quarter's notice4 #aeab4 ,yearly ,lodgers4 ,lodgings by the year should only be taken from a person who is either proprietor of the house1 or holds possession for an unexpired term of years4 #aeac4 ,furnished ,lodgings4 ,furnished lodgings are usually let by the week1 on payment of a fixed sum1 part of which is considered as rent for the apartment1 and part for the use of the furniture4 ,in some instances an agreement is made for so much per week rent1 and so much for the use of the furniture1 and to place all moneys received to the account of the furniture1 until that part of the demand shall be satisfied1 as the landlord cannot distrain for the use of his furniture4 ,,he ,,that ,,plays ,,with ,,fire ,,may ,,be ,,burnt4 #aead4 ,lodgers ,leaving ,apartments ,without ,notice4 ,persons renting furnished apartments frequently absent themselves without apprising the householder1 perhaps with the rent in arrear4 ,if there is probable reason to believe that the lodger has left1 on the second week of such absence the householder may send for a policeman1 and in his presence enter the lodger's apartment and take out the latter's property1 and secure it until application is made for it4 #aeae4 ,verbal ,agreements4 ,if a person make a verbal agreement to take lodgings at a future day1 and decline to fulfil his agreement1 the housekeeper has no remedy1 and even the payment of a deposit makes no difference4 #aeaf4 ,landlord using ,lodger's ,apartments4 ,if a landlord enter and use apartments while his tenant is in legal possession1 without his consent1 he forfeits his right to recover rent4 #aeag4 ,lodgings to ,immodest ,women4 ,if lodgings are let to an immodest woman1 to enable her to receive visitors of the male sex1 the landlord cannot recover his rent4 ,but if the landlord did not know the character of the woman when he let the lodgings1 he may recover1 but not if after he knew the fact he permitted her to remain as his tenant4 ,if the woman1 however1 merely lodges there1 and has her visitors elsewhere1 her character will not affect his claim for rent4 #aeah4 ,rent ,recoverable4 ,if a lodger quit apartments without notice1 the landlord can still recover his rent by action1 although he has put up a bill in the window to let them4 #aeai4 ,removing ,goods4 ,removing goods from furnished lodgings1 with intent to steal1 is a felony3 unlawfully pledging is a misdemeanour4 #aebj4 ,liability for ,rent4 ,where the lodger has removed1 and there are no goods whereon to make a levy1 the rent becomes a debt1 and can only be recovered as such in the ,county ,court of the district4 #aeba4 ,agreement for ,letting a ,furnished ,house or ,apartment4 ,memorandum of an agreement made and entered into this----day of ----1 #ah 1 between ,r4,a41 of----1 of the one part1 and ,l4,o41 of ----1 of the other part1 as follows3--,that the said ,r4,a4 agrees to let1 and the said ,l4,o4 to take1 all that messuage or tenement 7with the garden and appurtenances thereto7 situate at1 c4 or if an apartment be the subject of demise1 all the entire first floor1 particularly describing the other appurtenances1 together with all the furniture1 fixtures1 and other things mentioned and comprised in the schedule hereunder written1 for the space of---- months1 to be computed from the----day of----1 at the rent of ----pounds per quarter1 payable quarterly1 the first quarterly payment to be made on the----day of----next ensuing the date hereof4 ,and it is further agreed1 by and between the said parties1 that each party shall be at liberty to determine the said tenancy1 on giving to the other a quarter's notice in writing4 ,and the said ,l4,o4 agrees1 that in the determination of the tenancy1 he will deliver up the said dwelling-house 7or the entire first floor1 c471 together with all the fixtures and furniture as aforesaid1 in as good a condition as the same now are1 reasonable wear and tear thereof excepted1 and shall and will replace any of the crockery and china or other utensils that shall be broken or otherwise damaged4 ,in witness1 c4--,here is to follow the ,inventory1 or ,list of ,articles referred to above4 #aebb4 ,remedies to ,recover ,rent4 ,distress is the most efficient remedy to recover rent1 but care should be taken that it be done legally2 if the distress be illegal1 the party aggrieved has a remedy by action for damages4 ,excessive distresses are illegal4 ,the distrainer ought only to take sufficient to recover the rent due1 and costs2 if1 however1 the articles sell for a greater sum than is sufficient to pay these1 the remainder must be returned to the tenant1 who can demand a bill of the sale1 and recover the overplus1 if any4 ,,play ,,not ,,with ,,edged ,,tools4 #aebc4 ,distress1 ,legal and ,illegal4 ,a distress can be made only for rent that is due1 and cannot be made until the day after1 nor unless it has been demanded by the landlord or his agent4 ,the outer door must not be broken open for the purpose of distraining1 neither can the distress be made between sun-setting and sun-rising1 nor on ,sunday1 ,good ,friday1 or ,christmas-day2 nor after the rent has been tendered to the landlord or his agent4 ,a second distress can be made1 if the value of the first is not enough to pay the real and costs1 but not if1 at the time of making the first distress1 there were sufficient goods upon the premises to satisfy the full amount1 if the landlord had then thought proper to take them4 ,wearing apparel and bedding of debtor and his family1 and tools or implements of trade to the value of #e are exempt from seizure1 except where a tenant holds possession after term of tenancy or notice to quit has expired4 #aebd4 ,seizure of ,goods removed4 ,goods conveyed off the premises to prevent a distress may be seized anywhere within thirty days after the removal1 and if force is resorted to by the landlord1 it must be in the presence of a constable2 but goods removed before the rent is actually due cannot be followed1 but the rent can be recovered by action as a debt in the ,county ,court4 ,the general rule is1 that nothing can be distrained which cannot be returned in the same condition as before the distress was made4 #aebe4 ,appraisement4 ,section #a of the ,act #b ,w4 and ,m41 cap4 #e1 requiring appraisement before sale of goods1 is repealed1 and appraisement is not necessary unless demanded in writing by the tenant1 or owner of the goods1 who must pay the cost of such appraisement and subsequent removal of goods for sale4 ,appraisement made by the distraining broker1 or any interested person1 is illegal4 #aebf4 ,bankrupts' ,rent4 ,in cases of bankruptcy not more than one year's lent is obtainable by distress2 if more be due1 the landlord is only entitled to come in with the rest of the creditors for the further sum due4 #aebg4 ,illegal ,charges for ,distraint4 ,by the #ea and #eb ,vic4 cap4 #ba 7,law of ,distress ,amendment ,act1 #ahhh71 no person distraining for rent shall take other charges than those hereafter scheduled3 any party charging more can be sued for treble the amount unlawfully taken4 #aebh4 ,expenses of ,distraint3 s4 d4 ,levying a distress 7under #bj7 #j #c #j ,over #bj and under #ej1 #c p4c4 on the amount2 #ej to #bjj1 #b-a_/b p4c42 above #bjj1 #a p4c4 ,man in possession1 per day1 if rent due be under #bj4 #j #d #f ,ditto1 over #bj #j #e #j 7,man to provide his own board in all cases47 ,the above charges are payable on account simply of the levy3 if the sum due1 with the above charges1 be not paid within five days 7or #ae days on written request of debtor71 and the goods are removed and sold by auction1 all expenses of such removal and sale are deductable from the amount realized4 #aebi4 ,brokers' ,charges4 ,brokers must give copies of charges in all cases4 #aecj4 ,valuation and ,sale of ,goods4 ,the goods1 when valued1 are usually bought by the appraiser at his own valuation1 and a receipt at the bottom of the inventory1 witnessed by the person who swore them1 is a sufficient discharge4 #aeca4 ,stamped ,agreements4 ,much uncertainty having existed as to the legal nature of the agreements on paper between landlords and tenants1 the following communication to the proper authorities1 and their reply1 will be interesting to all concerned3 #aecb4 ,about ,agreements4 ,to the ,commissioners of ,inland ,revenue1 ,somerset ,house1 ,london4--,middlesbro'1 ,aug4 #ahth1 #ahee4 ,sirs1--,the sea-port town of ,middlesbro'1 in the county of ,york1 contains about #ad1jjj inhabitants1 and many dwelling-houses and shops are let from quarter to quarter1 and from year to year1 upon written memorandums of agreement1 where the rents are under #bj a year2 and as some difference of opinion exists respecting the proper stamp duties to be paid on such agreements1 your opinion is requested1 whether the common lease stamp for such an agreement will be sufficient1 or what other stamps 7if any7 will such memorandums require8 ,your most obedient servant1 ,,wm4 ,,myers1 ,solicitor4 ,answer ,inland ,revenue ,office1 ,somerset ,house1 ,london1 #bgth ,august1 #ahee4 ,sir1--,the ,board having had before them your letter of the #ahth inst41 ,i am directed1 in reply1 to state that the documents therein referred to will be chargeable with stamp duty as leases whether the tenancy be from quarter to quarter1 or from year to year4 ,i am1 sir1 your obedient servant1 ,,thomas ,,fingle4 ,w4 ,myers1 ,esq4 #aecc4 ,stamped ,documents4 ,in all cases where the law requires a stamp1 whether for an agreement or a receipt1 do not omit it4 ,as the stamp laws are liable to frequent alterations1 it is best to refer to the tables in the recognised almanacks for the year1 or to make inquiries at the stamp offices4 #aecd4 ,debtor and ,creditor4 #aece4 ,bankruptcy4 ,the former distinction between insolvents and bankrupts is now abolished4 ,all debtors1 traders or not1 are now subject to the laws of bankruptcy4 ,married ,women are now liable to be made bankrupt2 but no person under age1 except under certain circumstances1 with the sanction of the ,receiver4 ,liquidation by private arrangement is abolished4 #aecf4 ,bankruptcy ,proceedings4 ,bankruptcy proceedings commence with a petition1 either by the debtor himself or by a creditor or creditors4 ,all petitions go before the ,high ,court 7or the district ,county ,court71 and no composition or arrangement is sanctioned until after the debtor has been publicly examined4 ,all proceedings are controlled by the ,court4 ,for bankruptcy purposes1 the ,county ,courts have all the powers and jurisdiction of the ,high ,court of ,justice4 #aecg4 ,acts of ,bankruptcy4 ,acts of ,bankruptcy comprise3--,assignment of property for benefit of creditors2 fraudulent transfer of property2 leaving1 or remaining out of1 ,england1 or absence from dwelling-house to defeat or delay creditors2 filing declaration of insolvency or presenting a bankruptcy petition against self2 levy of execution2 failure to comply with a bankruptcy notice to pay a judgment debt2 giving notice to creditors of suspension of payment2 and having a receiving order made against one4 #aech4 ,receiving ,order4 ,if a debtor commit an act of bankruptcy1 the ,court may1 on petition either by creditor or debtor1 make a receiving order for the protection of the estate4 ,all receiving orders to be advertised in the ,london ,gazette and locally4 #aeci4 ,petition4 ,a creditor 7or creditors7 cannot present a petition unless the debt 7or debts7 amount to #ej2 the debt must be a liquidated sum1 payable now or at some future time2 the act of bankruptcy on which the petition is grounded must have occurred within three months before presentation of petition2 and the debtor must be domiciled in1 or within a year before petition have resided in or had a place of business in1 ,england4 ,no petition can1 after presentment1 be withdrawn without leave of the ,court4 ,a creditor's petition must be accompanied by affidavits verifying the statements therein4 #aedj4 ,official ,receiver4 ,on a receiving order being made1 the debtor's property vests in the ,official ,receiver1 who must summon a first meeting of creditors1 giving to each not less than seven days' notice of time and place in the ',gazette' and locally4 #aeda4 ,the ,meeting of ,creditors4 ,the meeting of creditors summoned as above shall consider whether a proposal for a composition or scheme of arrangement shall be entertained1 or whether the debtor shall be adjudged bankrupt1 and the mode of dealing with the debtor's property4 #aedb4 ,duties of ,debtor4 ,the debtor must furnish the ,official ,receiver with a full statement of his affairs in the prescribed form1 verified by affidavit1 and all such information as the ,receiver may require4 ,this statement1 if made on a debtor's petition1 must be submitted to the ,receiver within three days of the date of the receiving order2 if on a creditor's petition1 within seven days2 or the debtor will be liable to be adjudged bankrupt on petition to the ,court by ,receiver or creditor4 ,a ,,swallow ,,makes ,,not ,,summer ,,or ,,spring-,,time4 #aedc4 ,public ,examination4 ,before any resolution or composition is approved by creditors1 a public examination of the bankrupt1 on oath1 must be held by the ,court1 at which the ,receiver must be present4 #aedd4 ,composition or ,scheme of ,arrangement4 ,the creditors may at their first meeting or any adjournment thereof1 by special resolution1 entertain a composition or scheme of arrangement1 and if the same be accepted by the creditors1 application must be made to the ,court to approve it1 the ,official ,receiver reporting as to the terms of the composition or arrangement1 which the ,court will approve or reject according to the circumstances4 #aede4 ,default in ,payment of ,instalments4 ,default in payment of instalments1 in composition or scheme1 renders the debtor liable to be adjudged bankrupt on application by any creditor to the ,court4 #aedf4 ,adjudication of ,bankruptcy when a ,composition is not ,accepted4 ,if after a receiving order has been made the creditors resolve that the debtor be adjudged bankrupt1 or pass no resolution1 or do not meet1 or if a composition or scheme is not accepted and approved within fourteen days after the debtor's public examination1 the ,court will adjudge the debtor bankrupt1 and his property shall become divisible among his creditors1 and shall vest in a ,trustee4 ,notice of such adjudication must be advertised in the ,london ,gazette and locally4 #aedg4 ,appointment of ,trustee4 ,the creditors of a bankrupt may1 by resolution1 appoint a ,trustee of the debtor's property4 ,if this has not been done prior to adjudication1 the ,official ,receiver shall call a creditors' meeting for that purpose4 ,the creditors may resolve to leave the appointment to the committee of inspection4 ,the person appointed shall give security to the ,board of ,trade1 which shall1 if it sees fit1 certify the appointment4 ,if no ,trustee is appointed by the creditors1 the ,board may appoint one4 #aedh4 ,committee of ,inspection4 ,a committee of inspection must not exceed five1 nor be less than three1 in number1 and must be creditors qualified to vote1 or their authorised representatives4 #aedi4 ,bankrupt's ,responsibilities4 ,the bankrupt must render every assistance to creditors in realizing his property4 ,he must produce a clear statement of his affairs at the first meeting4 ,he must be present for public examination on the day named by the ,court and the adjournment thereof4 ,he must also furnish a list of debts due to or from him4 ,he must attend all meetings of creditors1 and wait on the ,trustee when required to answer any questions regarding his property1 and to execute all documents and to carry out anything that may be ordered by the ,trustee or the ,court4 #aeej4 ,trustee's ,duties 7#a74 ,the trustee's duties are to manage the estate and distribute the proceeds1 under regulation of the committee of inspection1 or of resolutions arrived at by the creditors at any general meeting4 ,he has to call meetings of committee and creditors when necessary4 ,he can transfer or dispose of the bankrupt's property for the benefit of the creditors as the bankrupt could have done himself prior to his bankruptcy4 ,he can also carry on the bankrupt's business if necessary1 compromise or arrange with creditors1 and sell bankrupt's property by public auction or private contract4 #aeea4 ,trustee's ,duties 7#b74 ,the trustee must render accounts to the ,board of ,trade not less than twice a year2 and must pay all money received into the ,bankruptcy ,estates ,account1 kept by the ,board of ,trade at the ,bank of ,england1 and not1 in any circumstances1 into his private banking account4 #aeeb4 ,priority ,debts4 ,certain debts have priority1 and must be paid in full1 or as far as assets will admit4 ,these are--parochial and local rates1 due at date of receiving order1 or within a year before2 assessed land1 property1 and income tax1 up to ,april #eth next before date of order1 not exceeding one year's assessment2 wages and salaries of clerks1 servants1 labourers1 or workmen1 not exceeding #ej1 due for four months' service4 ,,what ,,is ,,done ,,well ,,enough1 ,,is ,,done ,,quickly ,,enough4 #aeec4 ,distraint with ,bankruptcy4 ,landlord may distrain for rent either before or after bankruptcy1 but only for one year's rent if after bankruptcy4 ,any balance beyond one year's rent must be proved as in case of an ordinary debt4 #aeed4 ,allowance for ,maintenance4 ,allowance for maintenance may be made to bankrupt by the ,trustee with consent of committee of inspection1 for his support1 or for services in winding up the estate4 ,where the bankrupt is a beneficed clergyman1 the ,trustee may apply for sequestration of profits1 and1 with concurrence of the bishop1 allow a sum equal to a curate's stipend for bankrupt's services in the parish4 ,in the case of officers and civil servants1 in receipt of salary1 the ,court directs what part of bankrupt's income shall be reserved for benefit of creditors4 #aeee4 ,declaration of ,final ,dividend4 ,a final dividend may be declared when the ,trustee and committee of inspection consider that as much of the estate has been realised as can be done fairly without needlessly protracting the bankruptcy4 #aeef4 ,close of ,bankruptcy4 ,bankruptcy may be declared closed1 and order to that effect published in the ',london ,gazette'1 when the ,court is satisfied that all bankrupt's property has been realised1 or a satisfactory arrangement or composition made with the creditors4 #aeeg4 ,grant of ,order of ,discharge4 ,order of discharge may be granted by the ,court on the application of the bankrupt at any time after adjudication4 ,the ,court may suspend or withhold order if bankrupt has kept back property or acted fraudulently4 #aeeh4 ,fraud4 ,in cases of fraud1 the bankrupt may be proceeded against under the ,debtors ,act1 #ahfi1 under which he may be imprisoned for not exceeding two years with or without hard labour4 #aeei4 ,void ,settlement4 ,settlement of property by a ,debtor on wife and children will become void if the settlor becomes bankrupt within two years after date of settlement1 and within ten years unless it can be proved that the settlor was able to pay his debts when settlement was made without aid of property settled4 ,this does not apply to a settlement made before marriage1 or after marriage of property accruing in the right of wife1 or settlement made in favour of purchaser in good faith for valuable consideration4 #aefj4 ,arrest of the ,debtor4 ,arrest of the debtor may be ordered by the ,court if1 after a bankruptcy notice or petition1 there is reason to believe he is about to abscond or to remove1 conceal1 or destroy any of his goods1 books1 c41 or if1 after a receiving order1 he removes any goods above the value of #e1 or if1 without good cause1 he fails to attend the ,court for examination4 #aefa4 ,breach of ,promise of ,marriage4 ,oral engagements and promises to marry will sustain an action1 unless the marriage is limited to take place upwards of a year from the making of the contract1 in which case the agreement to marry must be in writing4 ,no plaintiff can recover a verdict unless his or her testimony shall be corroborated by some other material evidence in support of the promise4 ,the conduct of the suitor1 subsequent to the breaking off the engagement1 would weigh with the jury in estimating damages4 ,an action may be commenced although the gentleman is not married4 ,the length of time which must elapse before action must be reasonable4 ,a lapse of three years1 or even half that time1 without any attempt by the gentleman to renew the acquaintance1 would lessen the damages very considerably--perhaps do away with all chance of success1 unless the delay could be satisfactorily explained4 ,the mode of proceeding is by an action at law4 ,for this an attorney must be retained1 who will manage the whole affair to its termination4 ,the first proceeding 7the writ1 service thereof1 c47 costs from #b to #e4 ,the next proceeding--from a fortnight to a month after service of the writ--costs about #e more4 ,the whole costs1 to the verdict of the jury1 from #ce to #ej1 besides the expenses of the lady's witnesses4 ,if the verdict be in her favour1 the other side have to pay her costs1 with the exception of about #aj4 ,if the verdict be against her1 the same rule holds good1 and she must pay her opponent's costs--probably from #fj to #gj4 ,,too ,,many ,,cooks ,,spoil ,,the ,,broth4 #aefb4 ,before ,going to ,law4 ,before legal proceedings are commenced1 a letter should be written to the gentleman1 by the father or brother of the lady1 requesting him to fulfil his engagement4 ,a copy of this letter should be kept1 and it had better be delivered by some person who can prove that he did so1 and that the copy is correct3 he should make a memorandum of any remarks or conversation4 #aefc4 ,examples4 ,we give an abstract or two from the law authorities3 they will1 we have no doubt1 be perused by our fair readers with great attention1 and some satisfaction4 ,a man who was paying particular attentions to a young girl1 was asked by the father of the latter1 after one of his visits1 what his intentions were1 and he replied1 ',i have pledged my honour to marry the girl in a month after ,christmas'2 and it was held that this declaration to the father1 who had a right to make the inquiry1 and to receive a true and correct answer1 taken in connection with the visits to the house1 and the conduct of the young people towards each other1 was sufficient evidence of a promise of marriage4 #aefd4 ,length of ,engagement4 ,the ,common ,law does not altogether discountenance long engagements to be married4 ,if parties are young1 and circumstances exist1 showing that the period during which they had agreed to remain single was not unreasonably long1 the contract is binding upon them2 but if they are advanced in years1 and the marriage is appointed to take place at a remote and unreasonably long period of time1 the contract would be voidable1 at the option of either of the parties1 as being in restraint of matrimony4 ,if no time is fixed and agreed upon for the performance of the contract1 it is in contemplation of law a contract to marry within a reasonable period after request4 #aefe4 ,call or ,refusal4 ,either of the ,parties1 therefore1 after the making of such a contract1 may call upon the other to fulfil the engagement2 and in case of a refusal1 or a neglect so to do on the part of the latter within a reasonable time after the request made1 the party so calling upon the other for a fulfilment of the engagement may treat the betrothment as at end1 and bring an action for damages for a breach of the engagement4 ,if both parties lie by for an unreasonable period1 and neither renew the contract from time to time by their conduct or actions1 nor call upon one another to carry it into execution1 the engagement will be deemed to be abandoned by mutual consent1 and the parties will be free to marry whom they please4 #aeff4 ,roman ,law4 ,the ,roman ,law very properly considered the term of two years amply sufficient for the duration of a betrothment2 and if a man who had engaged to marry a girl did not think fit to celebrate the nuptials within two years from the date of the engagement1 the girl was released from the contract4 #aefg4 ,deed of ,separation between a ,man and his ,wife4 ,this indenture1 made the----day of----1 in the year of our ,lord #ahfd1 between ,charles ,b----1 of----1 of the first part1 ,anna ,r---- ,b----7the wife of the said ,charles ,b----71 of the second part1 and ,g----,r----,b----of the third part3 ,whereas the said ,charles ,b---- and ,anna ,r----1 his wife1 have1 for good reasons1 determined to live separate and apart from each other1 and on that consideration the said ,charles ,b----hath consented to allow unto the said ,anna ,r---- ,b----a clear weekly payment or sum of----s41 for her maintenance and support during her life1 in manner hereinafter contained3 ,and whereas the said ,g----,r----,b----hath agreed to become a party to these presents1 and to enter into the covenant hereinafter contained on his part3 ,now this indenture witnesseth1 that in pursuance of the said agreement1 he1 the said ,charles ,b--1 for himself1 his heirs1 executors1 and administrators1 doth covenant1 promise1 and agree1 to and with the said ,g--,r--,b--1 his executors1 administrators1 and assigns in manner following1 that is to say1 that he1 the said ,charles ,b--1 shall and will1 from time to time1 and at all times hereafter1 permit and suffer the said ,anna ,r--,b--to live separate and apart from him1 the said ,charles ,b--1 as if she were sole and unmarried1 and in such place and places as to her from time to time shall seem meet2 and that he1 the said ,charles ,b--1 shall not nor will molest or disturb the said ,anna ,r--,b--in her person or manner of living1 nor shall1 at any time or times1 hereafter require1 or by any means whatever1 either by ecclesiastical censures1 or by taking out citation1 or other process1 or by commencing or instituting any suit whatsoever1 seek or endeavour to compel any restitution of conjugal rights1 nor shall not nor will commence or prosecute proceedings of any description against the said ,anna ,r--,b--in any ecclesiastical court or elsewhere2 nor shall nor will use any force1 violence1 or restraint to the person of the said ,anna ,r--,b--2 nor shall nor will1 at any time during the said separation1 sue1 or cause to be sued1 any person or persons whomsoever for receiving1 harbouring1 lodging1 protecting1 or entertaining her1 the said ,anna ,r--,b--1 but that she1 the said ,anna ,r--,b--1 may in all things live as if she were a feme sole and unmarried1 without the restraint and coercion of the said ,charles ,b--1 or any person or person by his means1 consent1 or procurement2 and also that all the clothes1 furniture1 and other the personal estate and effects1 of what nature or kind soever1 now belonging or at any time hereafter to belong to1 or be in the actual possession of her1 the said ,anna ,r--,b--2 and all such sums of money and personal estate as she1 the said ,anna ,r--,b--1 or the said ,charles ,b--in her right1 shall or may at any time or times during the said separation acquire or be entitled to at law or in equity1 by purchase1 gift1 will1 intestacy1 or otherwise1 shall be the sole and separate property of the said ,anna ,r--,b--1 to manage1 order1 sell1 dispose of1 and use the same in such manner1 to all intents and purposes1 as if she were a feme sole and unmarried3 ,and further1 that he1 the said ,charles ,b--1 his executors or administrators1 or some or one of them1 shall and will well and truly pay1 or cause to be paid1 unto the said ,g--,r--,b1 his executors1 administrators1 or assigns1 a clear weekly payment or sum of--s41 on ,monday in each and every week during the life of the said ,anna ,r--,b--1 but in trust for her1 the said ,anna ,r--,b--1 for her separate maintenance and support3 ,and the said ,g--,r--,b--1 for himself1 his heirs1 executors1 and administrators1 doth hereby covenant and agree to and with the said ,charles ,b--1 his executors1 administrators1 and assigns1 that she1 the said ,anna ,r--,b--1 shall not nor will not1 at any time or times hereafter1 in any wise molest or disturb him the said ,charles ,b--1 or apply for any restitution of conjugal rights1 or for alimony1 or for any further or other allowance or separate maintenance than the said weekly sum of--s2 and that he1 the said ,g--,r--his heirs1 executors1 or administrators1 shall and will1 from time to time1 at all times hereafter1 save1 defend1 and keep harmless and indemnify the said ,charles ,b--1 his heirs1 executors1 and administrators1 and his and their lands and tenements1 goods and chattels1 of1 from1 and against all and all manner of action and actions1 suit and suits1 and all other proceedings whatsoever which shall or may at any time hereafter be brought1 commenced1 or prosecuted against him the said ,charles ,b--1 his heirs1 executors1 or administrators1 or any of them1 and also of1 from1 and against all and every sum and sums of money1 costs1 damages1 and expenses which he1 the said ,charles ,b--1 his executors1 administrators1 and assigns1 shall or may be obliged to pay1 or shall or may suffer1 sustain1 or be put unto1 for1 or by reason1 or on account of any debt or debts which shall1 at any time hereafter1 during such separation as aforesaid1 be contracted by the said2 ,anna ,r--,b--1 or by reason1 or means1 or on account of any act1 matter1 cause1 or thing whatsoever relating thereto4 ,in witness whereof1 the said parties to these presents have hereunto set their hands and seals1 the day and year first above written4 ,,at ,,open ,,doors ,,dogs ,,come ,,in4 #aefh4 ,divorce and other ,matrimonial ,causes4 ,the powers of the ,ecclesiastical ,court are abolished in these cases1 which are now taken in the ,probate1 ,divorce1 and ,admiralty ,division of the ,high ,court4 ,,idle ,,folks ,,take ,,the ,,most ,,pains4 #aefi4 ,divorce mens et thoro4 ,by ,divorce mens et thoro is meant a separation only2 it does not sever the matrimonial tie1 so as to permit the parties to contract another marriage4 ,these are now called judicial separations4 #aegj4 ,suits of ,jactitation of ,marriage4 ,by suits of jactitation of marriage is meant suits which are brought when a person maliciously and falsely asserts that he or she is already married to another1 whereby a belief in their marriage is spread abroad1 to the injury of the complaining party4 #aega4 ,absolute ,divorce4 ,by absolute divorce is meant a dissolution of the marriage1 by which the parties are set absolutely free from all marital engagements1 and capable of subsequent marriage4 ,in these cases a decree nisi is first obtained1 which is made absolute after the lapse of a certain time1 unless the decree should be set aside by subsequent appeal4 #aegb4 ,grounds of ,divorce4 ,the grounds of divorce are very various1 and in most cases fit only for confidential communication to a solicitor4 ,in all cases a highly respectable professional adviser should be employed4 #aegc4 ,sentence of ,judicial ,separation4 ,a sentence of judicial separation may be obtained either by the husband or the wife1 on the ground of desertion without cause for two years or upwards4 ,to constitute wilful desertion on the part of the husband1 his absence must be against the will of his wife1 and she must not have been a consenting party to it4 #aegd4 ,insufficient ,grounds4 ,persons cannot be legally separated upon the mere disinclination of one or both to live together4 ,the disinclination must be proved upon1 reasons that the law recognises2 and the court must see that those reasons actually exist4 #aege4 ,costs4 ,the amount of sosts of a judicial separation or a divorce varies from #be to #ejj or more1 according to the circumstances of the suit1 and the litigation that may ensue4 ,but a person being a pauper may obtain relief from the court by suing in forma pauperis4 ,any such person must lay a case before counsel1 and obtain an opinion from such counsel that he or she has reasonable grounds for appealing to the court for relief4 ,the opinion of the counsel must then be laid before the judge ordinary1 and leave be obtained to proceed with the suit4 #aegf4 ,magisterial ,order for ,protection of ,wife's ,property4 ,when a wife is able to prove that her husband has deserted her without cause and against her will1 she may obtain from the ,matrimonial ,court1 or from the judge ordinary1 an order to protect her against his creditors1 and against any person claiming under him1 by way of purchase or otherwise1 any property she may acquire by her own lawful industry1 or may become possessed of after such desertion4 #aegg4 ,obtaining an ,order4 ,the order may in any case be obtained from the court1 and when the wife lives in ,london1 from a police magistrate2 or where she lives in the country1 from two magistrates sitting in petty sessions4 #aegh4 ,nature of the ,order 7#a74 ,the order does not prevent the ,husband returning to his ,wife1 but only prevents his taking her earnings while the desertion eontinues4 ,,home ,,is ,,home1 ,,be ,,it ,,ever ,,so ,,homely4 #aegi4 ,nature of the ,order 7#b74 ,the order1 when obtained1 puts the wife in the same position with regard to ownership of property and the right to sue and be sued upon contracts 7that is1 all bargains and business transactions71 as if she had obtained the decree of judicial separation1 placing her1 in fact1 if the situation of a single woman4 #aehj4 ,penalty4 ,if after this ,order is made1 the husband1 or any creditor of his1 or person claiming through him by purchase or otherwise1 should seize or continue to hold any property of the wife1 after notice of such order1 the wife may bring an action against her husband or such other person1 and may recover the property itself1 and double its value in money4 #aeha4 ,liability of ,husband for ,wife's ,debts4 ,a husband is only liable for the debts and liabilities of his wife contracted before marriage to the extent of the property which he receives from1 or becomes entitled to through his wife4 ,the wife herself is liable to the extent of her separate property for all debts incurred by her either before or after marriage4 #aehb4 ,earnings1 etc41 of ,married ,women4 ,a married woman1 after ,january #a1 #ahhc1 may carry on business separate from her husband1 and is entitled absolutely for her separate use to all wages and earnings acquired by her in any employment1 occupation1 or trade1 in which she is engaged1 and which she carries on separately from her husband1 and to all money acquired by her through the exercise of any literary1 artistic1 or scientific skill1 and her receipt alone is a good discharge for the amount4 #aehc4 ,personal ,property1 etc41 of ,married ,women4 ,a woman married after ,january #a1 #ahhc1 is entitled to hold all real and personal property which she was entitled to either at or after marriage1 for her separate use4 #aehd4 ,to ,search for ,wills4 ,if you wish to examine a will1 your best course is to go to ,the ,wills ,office1 at ,somerset ,house1 ,strand1 have on a slip of paper the name of the testator--this1 on entering1 give to a clerk whom you will see at a desk on the right4 ,at the same time pay a shilling1 and you will then be entitled to search all the heavy ,index volumes for the testator's name4 ,the name found1 the clerk will hand over the will for perusal1 and there is no difficulty whatever1 provided you know about the year of the testator's death4 ,the ,indexes are all arranged and numbered according to their years4 ,not only the names of those who left wills are given1 but also of those intestates to whose effects letters of administration have been granted4 ,there is no charge beyond the shilling paid for entering4 ,if you require a copy of the will1 the clerk will calculate the expense1 and you can have the copy in a few days4 ,no questions whatever are asked--nor does the length of the will1 or the time occupied in reading it1 make any difference in the charge4 ,beyond the shilling paid on entering1 there is no other demand whatever1 unless for copying the whole or a portion of the will4 ,if the deceased at the time of his death had a fixed place of abode within the district of any of the ,district ,registries attached to the ,court of ,probate1 the will may now be proved1 or letters of administration obtained from the district registrar4 ,there are numerous district registries1 viz41 at ,liverpool1 ,manchester1 ,bristol1 ,york1 ,newcastle1 ,durham1 and other places4 ,if the will has not been proved in ,london1 it will be found in the registry of the district in which the deceased dwelt at the time of his death4 ,the same rules are observed in the country as in ,london1 with regard to examination1 c4 ,the fee--one shilling--is the same in all4 ,having ascertained that the deceased left a will1 and that it has been proved1 the next inquiry is1 ,where was it proved8 ,the above explanation and remarks apply also to the administrations granted to the effects of those who died without wills4 ,,every ,,man',s ,,house ,,is ,,his ,,castle4 #aehe4 ,making a ,will4 ,the personal property of any person deceased1 left undisposed of by deed or will1 is divisible among his widow1 should he leave one1 and his next of kin1 in the following order3 i4 ,children1 grandchildren1 great-grandchildren1 c4 ,the next inheritors1 in the absence of these1 are1 ii4 ,father2--if none1 mother1 and brothers and sisters1 and their children 7but not their grandchildren72 iii4 ,his grandfathers and grandmothers2--if none1 iv4 ,his uncles and aunts2--if none1 v4 ,his cousins1 and great-nephews and nieces4 #aehf4 ,further ,details on ,intestacy4 ,if the ,deceased leave a ,widow1 but no child or children1 one half of his personal estate will fall to his widow1 and the other half will be divisible among the next of kin4 ,the father of an intestate without children is entitled to one half of his estate1 if he leave a widow1 and to the whole if he leave no widow4 ,when the nearest of kin are the mother and the brothers and sisters1 the personal estate is divisible in equal portions1 one of which will belong to the mother1 and one to each of the brothers and sisters2 and if there be children of a deceased brother or sister1 an equal portion is divisible among each family of children4 #aehg4 ,valid ,wills 7#a74 ,wills1 to be ,valid1 can only be made by persons at or above the age of twenty-one1 and in a sound state of mind at the time of making the last will and testament2 not attainted of treason2 nor a felon2 nor an outlaw4 ,as regards the power of married women to make wills1 a married woman may make a will1 disposing1 as she may think fit1 of all property to which she is entitled for her separate use4 #aehh4 ,valid ,wills 7#b74 ,no will is valid unless it is in writing1 signed at the foot or end thereof by the testator1 or by some other person in his presence and by his direction4 ,and such signature must be made or acknowledged by the testator1 in the presence of two or more witnesses1 all of whom must be present at the same time1 and such witnesses must attest and subscribe the will in the presence and with the knowledge of the testator4 #aehi4 ,irrevocable4 ,a ,will or ,codicil once made cannot be altered or revoked1 unless through a similar formal process to that under which it was made2 or by some other writing declaring an intention to revoke the same1 and executed in the manner in which an original will is required to be executed2 or by the burning1 tearing1 or otherwise destroying the same by the testator1 or by some person in his presence and by his direction with the intention of revoking the same4 #aeij4 ,loses ,effect4 ,no ,will or ,codicil1 or any part of either1 that has once been revoked by any or all of these acts1 can be revived again1 unless it be executed in the manner that a fresh will or codicil is required to be4 #aeia4 ,alterations4 ,alterations in ,wills or ,codicils require the signature of the testator and of two witnesses to be made upon the margin1 or upon some other part of the will1 opposite or neat to the alteration4 #aeib4 ,revoked by ,marriage4 ,every ,will is revoked by the subsequent marriage of the testator or testatrix1 except a will made in the exercise of a power of appointment1 when the property appointed thereby would not1 in default of appointment1 pass to the heir1 executor1 or administrator1 or next of kin of the testator or testatrix4 #aeic4 ,basic ,requirements4 ,there being no ,stamp ,duty1 or tax1 on a will itself1 it should be written on plain parchment or paper4 ,nor is it necessary1 though always advisable where means are sufficient1 to employ a professional adviser to draw up and complete the execution of a will4 #aeid4 ,identifying a ,illegitimate ,child4 ,if it be intended to give a legacy to an illegitimate child1 the testator must not class him with the lawful children1 or designate him simply as the child of his reputed parent1 whether father or mother1 but must describe the child by name as the reputed child of----or ----1 so as to leave no doubt of identity4 #aeie4 ,paraphernalia4 ,wearing apparel1 jewels1 c41 belonging to a wife are considered in law her paraphernalia2 and though liable for the husband's debts while living1 cannot be willed away from her by her husband1 unless he wills to her other things in lieu thereof1 expressing such intention and desire in the will4 ,the wife may then make her choice whether she will accept the substituted gift1 or remain possessed of what the law declares her entitled to4 ,,half ,a ,,loaf ,,is ,,better ,,than ,,no ,,bread4 #aeif4 ,property of ,different ,kinds4 ,where property is considerable1 and of different kinds1--or even where inconsiderable1 if of different kinds1 and to be disposed of to married or other persons1 or for the benefit of children1 for charities1 or trusts of any description1 it is absolutely necessary and proper that a qualified legal adviser should superintend the execution of the will4 #aeig4 ,executors4 ,when a person has resolved upon making a will1 he should select from among his friends persons of trust to become his executors1 and should obtain their consent to act4 ,and it is advisable that a duplicate copy of the will should be entrusted to the executor or executors4 ,or he should otherwise deposit a copy of his will1 or the original will1 in the office provided by the ,probate ,division of the ,high ,court for the safe custody of wills4 #aeih4 ,simple ,form of ,will4 ,this is the last will and testament of ,j----,b----1 of ,no4 #c1 ,king's ,road1 ,chelsea4 ,i hereby give1 devise1 and bequeath to my wife1 ,mary ,b----1 her heirs1 executors1 and administrators1 for her and their own use and benefit1 absolutely and for ever1 all my estate and effects1 both real and personal1 whatsoever and wheresoever1 and of what nature and quality soever2 and ,i hereby appoint her1 the said ,mary ,b----1 sole executrix of this my will4 ,in witness whereof ,i have hereunto set my hand this----day of----1 one thousand eight hundred and----4 ,,john ,b----4 ,signed by the said ,john ,b----in the presence of us1 present at the same time1 who1 in his presence1 and in the presence of each other1 attest and subscribe our names as witnesses hereto4 ,,john ,,williams1 #ae1 ,oxford ,street1 ,westminster4 ,,henry ,,jones1 #ai1 ,regent ,street1 ,westminster4 #aeii4 ,other ,forms of ,wills4 ,other forms of wills give particular legacies to adults1 or to infants1 with direction for application of interest during minority2 to infants1 to be paid at twenty-one without interest2 specific legacies of government stock2 general legacies of ditto2 specific legacies of leasehold property or household property2 immediate or deferred annuities2 to daughters or sons for life1 and after them their children2 legacies with directions for the application of the money2 bequests to wife1 with conditions as to future marriage2 define the powers of trustees1 provide for and direct the payment of debts1 c4 ,all these more complicated forms of wills require the superintendence of a professional adviser4 #afjj4 ,crossing ,cheques4 ,if cheques have two parallel lines drawn across them1 with or without the addition of the words ,co41 they will only be paid to a banker4 #afja4 ,banker's ,name across ,cheque4 ,if1 in addition1 the name of any particular banker be written across the cheque1 it will only be paid to that banker or his agent4 #afjb4 ,effect of ,words ,not ,negotiable on ,cheque4 ,if the words ,not ,negotiable be written across a cheque1 the lawful holder of the cheque is not prevented thereby from negotiating it4 ,the effect of these words is to prevent any person receiving a cheque so marked from acquiring a better title to it than the person had from whom he received it4 ,if1 therefore1 such a cheque has been stolen1 the thief cannot1 by passing it away for value1 vest in the person so acquiring it a good title4 #afjc4 ,repayment of ,money1 etc41 borrowed when under ,age4 ,an infant1 or person under twenty-one years of age1 is not liable to repay money borrowed by him1 nor to pay for goods supplied to him1 unless they be necessaries4 #afjd4 ,acceptance of ,liability4 ,even if a person after coming of age promise to pay debts contracted during infancy1 he is not liable1 whether the promise be made in writing or not4 ,,wilful ,,waste ,,makes ,,woeful ,,want4 #afje4 ,limitation of ,recovery of ,land or ,real ,estate4 ,a person becoming entitled to any land or real estate1 must bring an action to recover it within twelve years from the time when his right accrued1 otherwise his claim will be barred by the ,statute of ,limitations4 #afjf4 ,recovery of ,damages by ,workmen from ,employer4 ,by the ,employers' ,liability ,act1 #ahhj1 a workman may recover from his employer damages for personal injuries sustained by him in the course of his employment1 if the accident happen through any one of the following causes3 i4 ,a defect in the way1 works1 machinery1 or plant used in the employer's business1 and which defect the employer negligently allows to remain unremedied4 ii4 ,the negligence of some superintendent or overlooker in the service of the employer4 iii4 ,the negligence of the foreman or other person in the service of the employer1 whose orders or directions the workman was bound to obey and did obey4 iv4 ,the act or omission of any person in the service of the employer done or made in obedience to the rules1 bye-laws1 or instructions of the employer4 v4 ,the negligence of any person in the service of the employer who has the charge or control of any signal1 points1 locomotive engine1 or train upon a railway4 #afjg4 ,amount ,recoverable4 ,the largest sum which a workman can recover in any of the above cases is limited to the amount of the average earnings for three years of a person in his situation4 #afjh4 ,notice to ,employer4 ,notice in writing of the injury must be given to the employer1 or sent by registered post1 giving the name and address of the person injured1 the date of the accident1 and stating in ordinary language the cause of the injury4 #afji4 ,actions for ,compensation to be brought in ,county ,court4 ,all actions for compensation under the above ,act must be brought in the ,county ,court1 and commenced within six months of the accident1 or1 in case the workman die and the action is brought by his representatives1 then within twelve months from his death4 #afaj4 ,bills of ,sale4 ,the ,bills of ,sale ,act1 which came into operation on ,november #a1 #ahhb1 effects several noteworthy changes of the utmost importance4 ,it repeals part of the ,act of #ahgh1 which repealed the ,act of #ahed4 #afaa4 ,what the term ,bill of ,sale includes4 ,the term bill of sale is made to include1 in addition to those assignments of personal property which were within its meaning under the ,act of #ahed1 inventories of goods with receipt thereto attached2 and receipts for purchase-moneys of goods1 where the goods remain in the possession of the seller1 and also an agreement to give a bill of sale4 #afab4 ,what the term ,personal ,chattels includes4 ,the term personal chattels has also a wider meaning than under the old law1 as it includes fixtures and growing crops when separately assigned1 and trade machinery when assigned1 together with an interest in land so as to require registration4 #afac4 ,chief ,provisions of the ,act4 ,all bills of sale made or given in consideration of any sum under #cj are void4 ,no bill of sale executed after the ,act shall be any protection to the goods comprised therein against distress for poor and other parochial rates4 #afad4 ,instruments giving ,powers of ,distress4 ,certain instruments giving powers of distress are also to be registered under the ,act to be of any validity against the trustees in bankruptcy or execution creditors4 #afae4 ,registration of ,bill of ,sale4 ,every bill of sale must be registered within seven days of its making1 instead of within twenty-one days as under the old law2 and provision is made to prevent the evasion of the ,act of #ahgh by means of renewed bills of sale in respect of the same debt--a practice much resorted to up to the passing of that ,act in order to avoid registration4 ,,wise ,,people ,,are ,,the ,,most ,,modest4 #afaf4 ,renewal of ,registration4 ,registration of unsatisfied bills of sale must he renewed every five years4 #afag4 ,voidance of ,bill of ,sale4 ,a bill of sale executed within seven days after the execution of a prior unregistered bill of sale1 if comprising all or part of the same chattels1 and if given as a security for the same debt or any part thereof1 will be absolutely void4 #afah4 ,bills of ,sale to be ,executed in presence of ,solicitor4 ,to prevent necessitous persons being inveigled by sharpers into signing bills of sale for sums in excess of advances1 or in blank1 as has been done in some cases1 every bill of sale had to be executed in the presence of a solicitor1 but under the ,bills of ,sale ,act1 #ahhb1 this is no longer imperative1 the condition only affecting bills drawn under the ,act of #ahgh4 #afai4 ,preserving ,fruit4 ,the grand secret of preserving is to deprive the fruit of its water of vegetation in the shortest time possible2 for which purpose the fruit ought to be gathered just at the point of proper maturity4 ,an ingenious ,french writer considers fruit of all kinds as having four distinct periods of maturity--the maturity of vegetation1 of honeyfication1 of expectation1 and of coction4 #afbj4 ,the ,first ,period4 ,the first period he considers to be that when1 having gone through the vegetable processes up to the ripening1 it appears ready to drop spontaneously4 ,this1 however1 is a period which arrives sooner in the warm climate of ,france than in the colder orchards of ,england2 but its absolute presence may be ascertained by the general filling out of the rind1 by the bloom1 by the smell1 and by the facility with which it may be plucked from the branch4 ,but even in ,france1 as generally practised in ,england1 this period may be hastened1 either by cutting circularly through the outer rind at the foot of the branch1 so as to prevent the return of the sap1 or by bending the branch to a horizontal position on an espalier1 which answers the same purpose4 #afba4 ,the ,second ,period4 ,the second period1 or that of ,honeyfication1 consists in the ripeness and flavour which fruits of all kinds acquire if plucked a few days before arriving at their first maturity1 and preserved under a proper degree of temperature4 ,apples may acquire or arrive at this second degree of maturity upon the tree1 but it too often happens that the flavour of the fruit is thus lost1 for fruit over-ripe is always found to have parted with a portion of its flavour4 #afbb4 ,the ,third ,stage4 ,the third stage1 or of ,expectation1 as the theorist quaintly terms it1 is that which is acquired by pulpy fruits1 which1 though sufficiently ripe to drop off the tree1 are even then hard and sour4 ,this is the case with several kinds both of apples and pears1 not to mention other fruits1 which always improve after keeping in the confectionery1--but with respect to the medlar and the quince1 this maturity of expectation is absolutely necessary4 #afbc4 ,the ,fourth ,degree4 ,the fourth degree of maturity1 or of ,coction1 is completely artificial1 and is nothing more nor less than the change produced upon fruit by the aid of culinary heat4 #afbd4 ,maturity of ,vegetation4 ,we have already pointed out the first object necessary in the preservation of fruit1 its maturity of vegetation1 and we may apply the same principle to flowers or leaves which may be gathered for use4 #afbe4 ,flowers4 ,the flowers ought to be gathered a day or two before the petals are ready to drop off spontaneously on the setting of the fruit3 and the leaves must he plucked before the season has begun to rob them of their vegetable juices4 ,the degree of heat necessary for the purpose of drying must next be considered1 as it differs considerably with respect to different substances4 #afbf4 ,degrees of ,heat ,required4 ,flowers or aromatic plants require the smallest increase of heat beyond the temperature of the season1 provided that season be genial3 something more for rinds or roots1 and a greater heat for fruits2 but this heat must not be carried to excess4 ,,fools ,,have ,,an ,,abundance ,,of ,,vanity4 #afbg4 ,proportions of ,heat4 ,philosophic confectioners may avail themselves of the thermometer2 but practice forms the best guide in this case1 and therefore we shall say1 without speaking of degrees of ,fahrenheit or ,raumur1 that if the necessary heat for flowers is one1 that for rinds and roots must be one and a quarter1 that for fruits one and three quarters1 or nearly double of what one may be above the freezing point4 #afbh4 ,hints about making ,preserves4 ,it is not generally known that boiling fruit a long time1 and skimming it well1 without sugar1 and without a cover to the preserving pan1 is a very economical and excellent way--economical1 because the bulk of the scum rises from the fruit1 and not from the sugar2 but the latter should be good4 ,boiling it without a cover allows the evaporation of all the watery particles therefrom1 and renders the preserves firm and well flavoured4 ,the proportions are1 three quarters of a pound of sugar to a pound of fruit4 ,jam made in this way of currants1 strawberries1 raspberries1 or gooseberries1 is excellent4 ,the sugar should be added after the skimming is completed4 #afbi4 ,to make a ,syrup4 ,dissolve one pound of sugar in about a gill of water1 boil for a few minutes1 skimming it till quite clear4 ,to every two pounds of sugar add the white of one egg well beaten4 ,boil very quickly1 and skim carefully while boiling4 #afcj4 ,covering for ,preserves4 ,white paper cut to a suitable size1 dipped in brandy1 and put over the preserves when cold1 and then a double paper tied over the top4 ,all preserves should stand a night before they are covered4 ,instead of brandy1 the white of eggs may be used to glaze the paper covering1 and the paper may be pasted round the edge of the pot instead of tied--it will exclude the air better4 #afca4 ,to ,bottle ,fruits4 ,let the fruit to be preserved be quite dry1 and without blemish4 ,take a bottle that is perfectly clean and dry within1 and put in the fruit in layers1 sprinkling sugar between each layer1 put in the bung1 and tie bladder over1 setting the bottles1 bung downwards1 in a large stewpan of cold water1 with hay between to prevent breaking4 ,when the skin is just cracking1 take them out4 ,all preserves require exclusion from the air4 ,place a piece of paper dipped in sweet oil over the top of the fruit2 prepare thin paper1 immersed in gum-water1 and while wet1 press it over and around the top of the jar2 as it dries1 it will become quite firm and tight4 #afcb4 ,keeping ,apples4 ,apples for keeping should be laid out on a dry floor for three weeks4 ,they may then be packed away in layers1 with dry straw between them4 ,each apple should be rubbed with a dry cloth as it is put away4 ,they should be kept in a cool place1 but should be sufficiently covered with straw to protect them from frost4 ,they should be plucked on a dry day4 #afcc4 ,dried ,apples4 ,dried apples are produced by taking fine apples of good quality1 and placing them in a very slow oven for several hours4 ,take them out occasionally1 rub and press them flat4 ,continue until they are done4 ,if they look dry1 rub over them a little clarified sugar4 #afcd4 ,preserved ,rhubarb4 ,peel one pound of the finest rhubarb1 and cut it into pieces of two inches in length2 add three quarters of a pound of white sugar1 and the rind and juice of one lemon--the rind to be cut into narrow strips4 ,put all into a preserving kettle1 and simmer gently until the rhubarb is quite soft2 take it out carefully with a silver spoon1 and put it into jars2 then boil the syrup a sufficient time to make it keep well1--say one hour1--and pour it over the fruit4 ,when cold1 put a paper soaked in brandy over it1 and tie the jars down with a bladder to exclude the air4 ,this preserve should be made in the spring4 ,,walk ,,swiftly ,,from ,,temptation1 ,,or ,,it ,,may ,,overtake ,,you4 #afce4 ,dry ,apricots4 ,gather before ripe1 scald in a jar put into boiling water1 pare and stone them2 put into a syrup of half their weight of sugar1 in the proportion of half a pint of water to two pounds of sugar2 scald1 and then boil until they are clear4 ,stand for two days in the syrup1 then put into a thin candy1 and scald them in it4 ,keep two days longer in the candy1 heating them each day1 and then lay them on glasses to dry4 #afcf4 ,preserved ,peaches4 ,wipe and pick the fruit1 and have ready a quarter of the weight of fine sugar in powder4 ,put the fruit into an ice-pot that shuts very close2 throw the sugar over it1 and then cover the fruit with brandy4 ,between the top and cover of the pot put a double piece of grey paper4 ,set the pot in a saucepan of water till the brandy is as hot as you can bear to put your finger into1 but do not let it boil4 ,put the fruit into a jar1 and pour on the brandy4 ,cover in same manner as preserves4 #afcg4 ,brandy ,peaches4 ,drop them into a weak boiling lye1 until the skin can be wiped off4 ,make a thin syrup to cover them1 boil until they are soft to the finger-nail2 make a rich syrup1 and add1 after they come from the fire1 and while hot1 the same quantity of brandy as syrup4 ,the fruit must be covered4 #afch4 ,preserved ,plums 7#a74 ,cut your plums in half 7they must not be quite ripe71 and take out the stones4 ,weigh the plums1 and allow a pound of loaf sugar to a pound of fruit4 ,crack the stones1 take out the kernels1 and break them in pieces4 ,boil the plurns and kernels very slowly for about fifteen minutes1 in as little water as possible4 ,then spread them on a large dish to cool1 and strain the liquor4 ,next day add your syrup1 and boil for fifteen minutes4 ,put into jars1 pour the juice over when warm1 and tie up with bladder when cold1 with paper dipped in brandy over the preserve4 #afci4 ,preserved ,plums 7#b74 ,another ,way4--,plums for common use are very good done in treacle4 ,put your plums into an earthen vessel that holds a gallon1 having first slit each plum with a knife4 ,to three quarts of plums put a pint of treacle4 ,cover them over1 and set them on hot coals in the chimney corner4 ,let them stew for twelve hours or more1 occasionally stirring1 and next day put them up in jars4 ,done in this manner1 they will keep till the next spring4 #afdj4 ,to ,preserve ,lemons1 ,whole1 for ,dessert4 ,take six fine1 fresh1 well-shaped lemons1 cut a hole just round the stalk1 and with a marrow-spoon scoop out the pips1 and press out the juice1 but leave the pulp in the lemons4 ,put them into a bowl with two or three quarts of spring water1 to steep out the bitterness4 ,leave them three days1 changing the water each day2 or only two days if you wish them to be very bitter4 ,strain the juice as soon as squeezed out1 boil it with one pound of loaf sugar 7setting the jar into which it was strained in a pan of boiling water fifteen or twenty minutes72 tie it up1 quite hot1 with bladder1 and set by till wanted4 ,taste the water the lemons are lying in at the end of the third day2 if not bitter1 lift the lemons out into a china-lined pan1 pour the water through a strainer upon them1 boil gently one or two hours2 set by in a pan4 ,boil again next day1 until so tender that the head of a large needle will easily pierce the rind4 ,put in one pound of loaf sugar1 make it just boil1 and leave to cool4 ,next day boil the syrup1 and pour it on the lemons2 add one pound of sugar1 and hot water to supply what was boiled away4 ,lift out the lemons1 and boil the syrup and pour on them again every day for a fortnight1 then every three or four days1 adding gradually three pounds of sugar4 ,when the lemons look clear and bright1 boil the syrup pretty hard1 add the lemon juice which had been set by1 just boil1 skim2 put the lemons into jars1 pour the syrup upon them1 and tie up the jars instantly with bladder4 ,,vice ,,cheats ,,its ,,votaries4 #afda4 ,preserved ,ginger4 ,scald the young roots till they become tender1 peel them1 and place in cold water1 frequently changing the water3 then put into a thin syrup1 and1 in a few days1 put into jars1 and pour a rich syrup over them4 #afdb4 ,to ,preserve ,eggs 7#a74 ,it has been long known to housewives1 that the great secret of preserving eggs fresh is to place the small end downwards1 and keep it in that position--other requisites not being neglected1 such as to have the eggs perfectly fresh when deposited for keeping1 not allowing them to become wet1 keeping them cool in warm weather1 and avoiding freezing in winter4 ,take an inch board of convenient size1 say a foot wide1 and two and a half feet long1 and bore it full of holes1 each about an inch and a half in diameter2 a board of this size may have five dozen holes bored in it1 for as many eggs4 ,then nail strips of thin board two inches wide round the edges to serve as a ledge4 ,boards such as this may now be made to constitute the shelves of a cupboard in a cool cellar4 ,the only precaution necessary is to place the eggs as fast as they are laid in these holes1 with the small end downwards1 and they will keep for months perfectly fresh4 ,the great advantage of this plan is the perfect ease with which the fresh eggs are packed away1 and again obtained when wanted4 ,a carpenter would make such a board for a trifling charge4 #afdc4 ,preserving ,eggs 7#b74 ,another ,method4--,the several modes recommended for preserving eggs any length of time are not always successful4 ,the egg1 to be preserved well1 should be kept at a temperature so low that the air and fluids within its shell shall not be brought into a decomposing condition2 and1 at the same time1 the air outside of its shell should be excluded1 in order to prevent its action in any way upon the egg4 #afdd4 ,preserving ,eggs1 7#c7 ,mixture for4 ,the following mixture for preserving eggs was patented several years ago by ,mr4 ,jayne1 of ,sheffield4 ,he alleged that by means of it he could keep eggs two years4 ,a part of his composition is often made use of--perhaps the whole of it would be better4 ,put into a tub or vessel one bushel of quicklime1 two pounds of salt1 half a pound of cream of tartar1 and mix the same together1 with as much water as will reduce the composition1 or mixture1 to that consistence that it will cause an egg put into it to swim with its top just above the liquid2 then place the eggs therein4 #afde4 ,preserving ,eggs 7#d74 ,eggs may be preserved by applying with a brush a solution of gum arabic to the shells1 and afterwards packing them in dry charcoal dust4 #afdf4 ,improving ,bad ,butter4 ,bad butter may be improved greatly by dissolving it in thoroughly hot water2 let it cool1 then skim it off1 and churn again1 adding a little good salt and sugar4 ,a small portion can be tried and approved before doing a larger quantity4 ,the water should be merely hot enough to melt the butter1 or it will become oily4 #afdg4 ,rancid ,butter4 ,this may be restored by melting it in a water bath1 with some coarsely powdered animal charcoal1 which has been thoroughly sifted from dust1 and strained through flannel4 #afdh4 ,salt ,butter4 ,salt butter may be freshened by churning it with new milk1 in the proportion of a pound of butter to a quart of milk4 ,treat the butter in all respects in churning as fresh4 ,cheap earthenware churns for domestic use may be had at any hardware shop4 #afdi4 ,to ,preserve ,milk4 ,provide bottles1 which must be perfectly clean1 sweet1 and dry2 draw the milk from the cow into the bottles1 and as they are filled1 immediately cork them well up1 and fasten the corks with pack-thread or wire4 ,then spread a little straw at the bottom of a boiler1 on which place the bottles1 with straw between them1 until the boiler contains a sufficient quantity4 ,fill it up with cold water2 heat the water1 and as soon as it begins to boil1 draw the fire1 and let the whole gradually cool4 ,when quite cold1 take out the bottles and pack them in sawdust1 in hampers1 and stow them in the coolest part of the house4 ,milk preserved in this manner1 and allowed to remain even eighteen months in bottles1 will be as sweet as when first milked from the cow4 #afej4 ,keeping ,meat4 ,meat may be kept several days in the height of summer1 sweet and good1 by lightly covering it with bran1 and hanging it in some high or windy room1 or in a passage where there is a current of air4 #afea4 ,hams1 ,tongues1 c41 ,glazing for4 ,boil a shin of beef twelve hours in eight or ten quarts of water2 draw the gravy from a knuckle of veal in the same manner2 put the same herbs and spices as if for soup1 and add the whole to the shin of beef4 ,it must be boiled till reduced to a quart4 ,it will keep good for a year2 and when wanted for use1 warm a little1 and spread over the ham1 tongue1 c41 with a feather4 #afeb4 ,curing of ,hams and ,bacon4 ,the most simple method is to use one ounce and a half of common soda and the same quantity of saltpetre1 to fourteen pounds of ham or bacon1 using the usual quantity of salt4 ,the soda prevents that hardness in the lean of the bacon which is so often found1 and keeps it quite mellow all through1 besides being a preventive of rust4 #afec4 ,preserving ,mackerel4 ,mackerel are at certain times exceedingly plentiful1 especially to those who live near the coast4 ,they may be preserved so as to make an excellent and well-flavoured dish1 weeks or months after the season is past1 by the following means4 ,having chosen some fine fish1 cleanse them perfectly1 and either boil them or lightly fry them in oil4 ,the fish should be divided1 and the bones1 heads1 and skins removed2 they should then be well rubbed over with the following seasoning3--,for every dozen good-sized fish use three tablespoonfuls of salt 7heaped71 one ounce and a half of common black pepper1 six or eight cloves1 and a little mace1 finely powdered1 and as much nutmeg1 grated1 as the operator chooses to afford1--not1 however1 exceeding one nutmeg4 ,let the whole surface be well covered with the seasoning2 then lay the fish in layers packed into a stone jar 7not a glazed one72 cover the whole with good vinegar1 and if they be intended to be long kept1 pour salad oil or melted fat over the top4 ,caution4--,the glazing on earthen jars is made from lead or arsenic1 from which vinegar draws forth poison4 #afed4 ,preserving ,potatoes4 ,the preservation of potatoes by dipping them in boiling water is a valuable and useful discovery4 ,large quantities may be cured at once1 by putting them into a basket as large as the vessel containing the boiling water will admit1 and then just dipping them a minute or two1 at the utmost4 ,the germ1 which is so near the skin1 is thus destroyed without injury to the potato4 ,in this way several tons might be cured in a few hours4 ,they should be then dried in a warm oven1 and laid up in sacks1 secure from the frost1 in a dry place4 #afee4 ,to ,preserve ,cucumbers4 ,take large and fresh-gathered cucumbers2 split them down and take out all the seeds1 lay them in salt and water1 sufficiently strong to bear an egg1 for three days2 set them on a fire with cold water1 and a small lump of alum1 and boil them a few minutes1 or till tender2 drain them1 and pour on them a thin syrup3--let them lie two days2 boil the syrup again1 and put it over the cucumbers2 repeat this part of the process a second and a third time2 then have ready some fresh clarified sugar1 boiled to a blow 7which may be known by dipping the skimmer into the sugar1 and blowing strongly through the holes of it2 if little bladders appear1 it has attained that degree72 put in the cucumbers1 and simmer for five minutes2--set by till next day2--boil the syrup and cucumbers again1 and put them in glasses for use4 #afef4 ,pickling4 ,there are three methods of pickling2 the most simple is merely to put the article into cold vinegar4 ,the strongest pickling vinegar of white wine should always be used for pickles2 and for white pickles1 use distilled vinegar4 ,this method may be recommended for all such vegetables as1 being hot themselves1 do not require the addition of spice1 and such as do not require to be softened by heat1 as capsicum1 chili1 nasturtiums1 button-onions1 radish-pods1 horseradish1 garlic1 and shalots4 ,half fill the jars with best vinegar1 fill them up with the vegetables1 and tie down immediately with bladder and leather4 ,one advantage of this plan is that those who grow nasturtiums1 radish-pods1 and so forth1 in their own gardens1 may gather them from day to day1 when they are exactly of the proper growth4 ,they are very much better if pickled quite fresh1 and all of a size1 which can scarcely be obtained if they be pickled all at the same time4 ,the onions should be dropped in the vinegar as fast as peeled2 this secures their colour4 ,the horseradish should be scraped a little outside1 and cut up in rounds half an inch deep4 #afeg4 ,the ,second ,method of ,pickling4 ,the second method of pickling is that of heating vinegar and spice1 and pouring them hot over the vegetables to be pickled1 which are previously prepared by sprinkling with salt1 or immersing in brine4 ,do not boil the vinegar1 for if so its strength will evaporate4 ,put the vinegar and spice into a jar1 bung it down tightly1 tie a bladder over1 and let it stand on the hob or on a trivet by the side of the fire for three or four days2 shake it well three or four times a day4 ,this method may be applied to gherkins1 ,french beans1 cabbage1 brocoli1 cauliflowers1 onions1 and so forth4 #afeh4 ,the ,third ,method of ,pickling4 ,the third method of pickling is when the vegetables are in a greater or less degree done over the fire4 ,walnuts1 artichokes1 artichoke bottoms and beetroots are done thus1 and sometimes onions and cauliflowers4 #afei4 ,french ,beans4 ,the best sort for this purpose are white runners4 ,they are very large1 long beans1 but should be gathered quite young1 before they are half-grown2 they may be done in the same way as described in par4 #afef4 #affj4 ,onions4 ,onions should be chosen about the size of marbles2 the silver-skinned sort are the best4 ,prepare a brine1 and put them into it hot2 let them remain one or two days1 then drain them1 and when quite dry1 put them into clean1 dry jars1 and cover them with hot pickle1 in every quart of which has been steeped one ounce each of horseradish sliced1 black pepper1 allspice1 and salt1 with or without mustard seed4 ,in all pickles the vinegar should always be two inches or more above the vegetables1 as it is sure to shrink1 and if the vegetables are not thoroughly immersed in pickle they will not keep4 #affa4 ,red ,cabbage4 ,choose fine firm cabbages--the largest are not the best2 trim off the outside leaves2 quarter the cabbage1 take out the large stalk1 slice the quarters into a cullender1 and sprinkle a little salt between the layers2 put but a little salt--too much will spoil the colour2 let it remain in the cullender till next day1 shake it well1 that all the brine may run off2 put it in jars1 cover it with a hot pickle composed of black pepper and allspice1 of each an ounce1 ginger pounded1 horseradish sliced1 and salt1 of each half an ounce1 to every quart of vinegar 7steeped as above directed72 two capsicums may be added to a quart1 or one drachm of cayenne4 #affb4 ,garlic and ,shalots4 ,garlic and shalots may be pickled in the same way as onions4 #affc4 ,melons1 ,mangoes and ,long ,cucumbers4 ,melons1 mangoes and long cucumbers may all be done in the same manner4 ,melons should not be much more than half-grown2 cucumbers full grown1 but not overgrown4 ,cut off the top1 but leave it hanging by a bit of rind1 which is to serve as a hinge to a box-lid2 with a marrow-spoon scoop out all the seeds1 and fill the fruit with equal parts of mustard seed1 ground pepper1 and ginger1 or flour of mustard instead of the seed1 and two or three cloves of garlic4 ,the lid which encloses the spice may be sewed down or tied1 by running a white thread through the cucumber and through the lid1 then1 after tying it together1 cut off the ends4 ,the pickle may be prepared with the spices directed for cucumbers1 or with the following1 which bears a nearer resemblance to the ,indian method3--,to each quart of vinegar put salt1 flour of mustard1 curry powder1 bruised ginger1 turmeric1 half an ounce of each1 cayenne pepper one drachm1 all rubbed together with a large glassful of salad oil2 shalots two ounces1 and garlic half an ounce1 sliced2 steep the spice in the vinegar as before directed1 and put the vegetables into it hot4 #affd4 ,brocoli or ,cauliflowers4 ,choose such as are firm1 and of full size2 cut away all the leaves1 and pare the stalk2 pull away the flowers by bunches1 steep in brine two days1 then drain them1 wipe them dry1 and put them into hot pickle2 or merely infuse for three days three ounces of curry powder in every quart of vinegar4 #affe4 ,walnuts4 ,be particular in obtaining them exactly at the proper season2 if they go beyond the middle of ,july1 there is danger of their becoming hard and woody4 ,steep them a week in brine4 ,if they are wanted to be soon ready for use1 prick them with a pin1 or run a larding-pin several times through them2 but if they are not wanted in haste1 this method had better be left alone4 ,put them into a kettle of brine1 and give them a gentle simmer1 then drain them on a sieve1 and lay them on fish drainers 7or what is equally good1 the cover of a wicker hamper71 in an airy place1 until they become black2 then make a pickle of vinegar1 adding to every quart1 black pepper one ounce1 ginger2 shalots1 salt1 and mustard seed1 one ounce each4 ,most pickle vinegar1 when the vegetables are used1 may be turned to use1 walnut pickle in particular2 boil it up1 allowing to each quart1 four or six anchovies chopped small1 and a large tablespoonful of shalots1 also chopped4 ,let it stand a few days1 till it is quite clear1 then pour off and bottle4 ,it is an excellent store sauce for hashes1 fish1 and various other purposes4 #afff4 ,beetroots4 ,boil or bake them gently until they are nearly done2 according to the size of the root they will require from an hour and a half to two hours2 drain them1 and when they begin to cool1 peel and cut in slices half an inch thick1 then put them into a pickle composed of black pepper and allspice1 of each one ounce2 ginger pounded1 horseradish sliced1 and salt1 of each half an ounce to every quart of vinegar1 steeped4 ,two capsicums may be added to a quart1 or one drachm of cayenne4 #affg4 ,artichokes4 ,gather young artichokes as soon as formed2 throw them into boiling brine1 and let them boil two minutes2 drain them2 when cold and dry1 put them in jars1 and cover with vinegar1 prepared as method the third1 but the only spices employed should be ginger1 mace1 and nutmeg4 #affh4 ,artichoke ,bottoms4 ,select full-grown artichokes and boil them2 not so much as for eating1 but just until the leaves can be pulled2 remove them and the choke2 in taking off the stalk1 be careful not to break it off so as to bring away any of the bottom2 it would be better to pare them with a silver knife1 and leave half an inch of tender stalk coming to a point2 when cold1 add vinegar and spice1 the same as for artichokes4 #affi4 ,mushrooms4 ,choose small white mushrooms2 they should be of but one night's growth4 ,cut off the roots1 and rub the mushrooms clean with a bit of flannel and salt2 put them in a jar1 allowing to every quart of mushrooms one ounce of salt1 one ounce of ginger1 half an ounce of whole pepper1 eight blades of mace1 a bay-leaf1 a strip of lemon rind1 and a wineglassful of sherry2 cover the jar close1 and let it stand on the hob or on a stove1 so as to be thoroughly heated1 and on the point of boiling4 ,let it remain thus a day or two1 till the liquor is absorbed by the mushrooms and spices2 then cover them with hot vinegar1 close them again1 and stand till it just comes to a boil2 then take them away from the fire4 ,when they are quite cold1 divide the mushrooms and spice into wide-mouthed bottles1 fill them up with the vinegar1 and tie them over4 ,in a week's time1 if the vinegar has shrunk so as not entirely to cover the mushrooms1 add cold vinegar4 ,at the top of each bottle put a teaspoonful of salad or almond oil2 cork close1 and dip in bottle resin4 #afgj4 ,samphire4 ,on the sea coast this is merely preserved in water1 or equal parts of sea-water and vinegar2 but as it is sometimes sent fresh as a present to inland parts1 the best way of managing it under such circumstances is to steep it two days in brine1 then drain and put it in a stone jar covered with vinegar1 and having a lid1 over which put thick paste of flour and water1 and set it in a very cool oven all night1 or in a warmer oven till it nearly but not quite boils4 ,then let it stand on a warm hob for half an hour1 and allow it to become quite cold before the paste is removed2 then add cold vinegar1 if any more is required1 and secure as other pickles4 #afga4 ,indian ,pickle4 ,the vegetables to be employed for this favourite pickle are small hard knots of white cabbage1 sliced2 cauliflowers or brocoli in flakes2 long carrots1 not larger than a finger1 or large carrots sliced 7the former are far preferable72 gherkins1 ,french beans1 small button onions1 white turnip radishes half grown1 radish-pods1 shalots1 young hard apples2 green peaches1 before the stones begin to form2 vegetable marrow1 not larger than a hen's egg2 small green melons1 celery1 shoots of green elder1 horseradish1 nasturtiums1 capsicums1 and garlic4 ,as all these vegetables do not come in season together1 the best method is to prepare a large jar of pickle at such time of the year as most of the things may be obtained1 and add the others as they come in season4 ,thus the pickle will be nearly a year in making1 and ought to stand another year before using1 when1 if properly managed1 it will be excellent1 but it will keep and continue to improve for years4 ,for preparing the several vegetables1 the same directions may be observed as for pickling them separately1 only following this general rule--that1 if possible1 boiling is to be avoided1 and soaking in brine to be preferred4 ,be very particular that every ingredient is perfectly dry before it is put into the jar1 and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables4 ,neither mushrooms1 walnuts1 nor red cabbage are to be admitted4 ,for the pickle3--,to a gallon of the best white wine vinegar add salt three ounces1 flour of mustard half a pound1 turmeric two ounces1 white ginger sliced three ounces1 cloves one ounce1 mace1 black pepper1 long pepper1 white pepper1 half an ounce each1 cayenne two drachms1 shalots peeled four ounces1 garlic peeled two ounces2 steep the spice in vinegar on the hob or trivet for two or three days4 ,the mustard and turmeric must be rubbed smooth with a little cold vinegar1 and stirred into the rest when as near boiling as possible4 ,such vegetables as are ready may be put in2 when cayenne1 nasturtiums1 or any other vegetables mentioned in the first method of pickling 7par4 #afef7 come in season1 put them in the pickle as they are2 for the preparation of vegetables mentioned in the second method 7par4 #afeg71 use a small quantity of hot vinegar without spice2 when cold1 pour it off1 and put the vegetables into the general jar4 ,if the vegetables are greened in vinegar1 as ,french beans and gherkins1 this will not be so necessary1 but the adoption of this process will tend to improve all4 ,onions had better not be wetted at all2 but if it be desirous not to have the full flavour1 both onions1 shalots1 and garlic may be sprinkled with salt in a cullender1 to draw off all the strong juice2 let them lie two or three hours4 ,the elder1 apples1 peaches1 and so forth1 should be greened as gherkins4 ,the roots1 radishes1 carrots1 celery1 are only soaked in brine and dried4 ,half a pint of salad oil is sometimes added4 ,it should be rubbed up in a bowl with the flour of mustard and turmeric4--,it is not essential to ,indian pickle to have every variety of vegetable here mentioned2 but all these are admissible1 and the greater the variety the more the pickle is approved4 #afgb4 ,to ,pickle ,gherkins4 ,put about two hundred and fifty in strong brine1 and let them remain in it three hours4 ,put them in a sieve to drain1 wipe them1 and place them in a jar4 ,for a pickle1 best vinegar1 one gallon2 common salt1 six ounces2 allspice1 one ounce2 mustard seed1 one ounce2 cloves1 half an ounce2 mace1 half an ounce2 one nutmeg1 sliced2 a stick of horseradish1 sliced2 boil fifteen minutes2 skim it well4 ,when cold1 pour it over them1 and let stand twenty-four hours1 covered up2 put them into a pan over the fire1 and let them simmer only until they attain a green colour4 ,tie the jars down closely with bladder and leather4 #afgc4 ,pickled ,eggs4 ,if the following pickle were generally known1 it would be more generally used4 ,it is an excellent pickle to be eaten with cold meat1 c4 ,the eggs should be boiled hard 7say ten minutes71 and then divested of their shells2 when quite cold put them in jars1 and pour over them vinegar 7sufficient to quite cover them71 in which has been previously boiled the usual spices for pickling2 tie the jars down tight with bladder1 and keep them till they begin to change colour4 #afgd4 ,pickling1 ,mems4 relating to4 ,do not keep pickles in common earthenware1 as the glazing contains lead1 and combines with the vinegar4 ,vinegar for pickling should be sharp1 though not the sharpest kind1 as it injures the pickles4 ,if you use copper1 bell-metal1 or brass vessels for pickling1 never allow the vinegar to cool in them1 as it then is poisonous4 ,vinegar may be prepared ready for use for any kind of pickling by adding a teaspoonful of alum and a teacupful of salt to three gallons of vinegar1 with a bag containing pepper1 ginger root1 and all the different spices that are used in pickling4 ,keep pickles only in wood or stone ware4 ,anything that has held grease will spoil pickles4 ,stir pickles occasionally1 and if there are soft ones take them out1 and scald the vinegar1 and pour it hot over the pickles4 ,keep enough vinegar in every jar to cover the pickles completely4 ,if it is weak1 take fresh vinegar and pour on hot4 ,do not boil vinegar or spice above five minutes4 #afge4 ,to ,make ,british ,anchovies4 ,procure a quantity of sprats1 as fresh as possible2 do not wash or wipe them1 but just take them as caught1 and for every peck of the fish take two pounds of common salt1 a quarter of a pound of bay salt1 four pounds of saltpetre1 two ounces of salprunella1 and two pennyworth of cochineal4 ,pound all these ingredients in a mortar1 mixing them well together4 ,then take stone jars or small kegs1 according to your quantity of sprats1 and place a layer of the fish and a layer of the mixed ingredients alternately1 until the pot is full2 then press hard down1 and cover close for six months1 when they will be fit for use4 #afgf4 ,aromatic_/,moth ,repellant4 ,a very pleasant perfume1 and also preventive against moths1 may be made of the following ingredients3--,take of cloves1 caraway seeds1 nutmeg1 mace1 cinnamon1 and ,tonquin beans1 of each one ounce2 then add as much ,florentine orris root as will equal the other ingredients put together4 ,grind the whole well to powder1 and then put it in little bags among your clothes1 c4 #afgg4 ,lavender ,scent ,bag4 ,take of lavender flowers1 free from stalk1 half a pound2 dried thyme and mint1 of each half an ounce2 ground cloves and caraways1 of each a quarter of an ounce2 common salt1 dried1 one ounce1 mix the whole well together1 and put the product into silk or cambric hags4 ,in this way it will perfume the drawers and linen very nicely4 #afgh4 ,lavender ,water4 ,essence of musk1 four drachms2 essence of ambergris1 four drachms2 oil of cinnamon1 ten drops2 ,english lavender1 six drachms2 oil of geranium1 two drachms2 spirit of wine1 twenty ounces4 ,to be all mixed together4 #afgi4 ,honey ,water4 ,rectified spirit1 eight ounces2 oil of cloves1 oil of bergamot1 oil of lavender1 of each half a drachm2 musk1 three grains2 yellow sanders shavings1 four drachms4 ,let it stand for eight days1 then add two ounces each of orange-flower water and rose water4 #afhj4 ,honey ,soap4 ,cut thin two pounds of yellow soap into a double saucepan1 occasionally stirring it till it is melted1 which will be in a few minutes if the water is kept boiling around it1 then add a quarter of a pound of palm oil1 a quarter of a pound of honey1 three pennyworth of true oil of cinnamon2 let all boil together another six or eight minutes2 pour out and let it stand till next day1 it is then fit for immediate use4 ,if made as directed it will be found to be a very superior soap4 #afha4 ,the ,hands4 ,take a wineglassful of eau-de-,cologne1 and another of lemon juice2 then scrape two cakes of brown windsor soap to a powder1 and mix well in a mould4 ,when hard1 it will be an excellent soap for whitening the hands4 #afhb ,to ,whiten the ,nails4 ,diluted sulphuric acid1 two drachms2 tincture of myrrh1 one drachm2 spring water1 four ounces3 mix4 ,first cleanse with white soap and then dip the fingers into the mixture4 ,a delicate hand is one of the chief points of beauty2 and these applications are really effective4 #afhc4 ,removing ,stains4 ,stains may be removed from the hands by washing them in a small quantity of oil of vitriol and cold water without soap4 ,salts of lemon is also efficacious in removing ink-stains from the hands as well as from linen4 #afhd4 ,cold ,cream4 i4 ,oil of almonds1 one pound2 white wax1 four ounces4 ,melt together gently in an earthen vessel1 and when nearly cold stir in gradually twelve ounces of rose-water4 ii4 ,white wax and spermaceti1 of each half an ounce2 oil of almonds1 four ounces2 orange-flower water1 two ounces ,mix as directed for ,no4 i4 #afhe4 ,to ,soften the ,skin and ,improve the ,complexion4 ,if flowers of sulphur be mixed in a little milk1 and after standing an hour or two1 the milk 7without disturbing the sulphur7 be rubbed into the skin1 it will keep it soft and make the complexion clear4 ,it is to be used before washing4 ,the mixture1 it must be borne in mind1 will not keep4 ,a little should be prepared over night with evening milk1 and used the next morning1 but not afterwards4 ,about a wine-glassful made for each occasion will suffice4 #afhf4 ,eyelashes4 ,to increase the length and strength of the eyelashes1 simply clip the ends with a pair of scissors about once a month4 ,in eastern countries mothers perform the operation on their children1 both male and female1 when they are mere infants1 watching the opportunity whilst they sleep4 ,the practice never fails to produce the desired effect4 #afhg4 ,the ,teeth4 ,dissolve two ounces of borax in three pints of water2 before quite cold1 add thereto one teaspoonful of tincture of myrrh1 and one tablespoonful of spirits of camphor3 bottle the mixture for use4 ,one wineglassful of the solution1 added to half a pint of tepid water1 is sufficient for each application4 ,this solution1 applied daily1 preserves and beautifies the teeth1 extirpates tartarous adhesion1 produces a pearl-like whiteness1 arrests decay1 and induces a healthy action in the gums4 #afhh4 ,camphorated ,dentifrice4 ,prepared chalk1 one pound2 camphor1 one or two drachms4 ,the camphor must be finely powdered by moistening it with a little spirit of wine1 and then intimately mixing it with the chalk4 #afhi4 ,myrrh ,dentifrice4 ,powdered cuttlefish1 one pound2 powdered myrrh1 two ounces4 #afij4 ,american ,tooth ,powder4 ,coral1 cuttlefish bone1 dragon's blood1 of each eight drachms2 burnt alum and red sanders1 of each four drachms2 orris root1 eight drachms2 cloves and cinnamon1 of each half a drachm2 vanilla1 eleven grains2 rose-wood1 half a drachm2 rose-pink1 eight drachms4 ,all to be finely powdered and mixed4 #afia4 ,quinine ,tooth ,powder4 ,rose pink1 two drachms2 precipitated chalk1 twelve drachms2 carbonate of magnesia1 one drachm2 quinine 7sulphate71 six grains4 ,all to be well mixed together4 #afib ,hair ,dye4 ,to make good hair dye some lime must be first obtained1 and reduced to powder by throwing a little water upon it4 ,the lime must then be mixed with litharge in the proportion of three parts of lime to one of litharge4 ,this mixture1 when sifted through a fine hair sieve1 forms the most effectual hair dye that has yet been discovered4 #afic4 ,directions for ,application4 ,put a quantity of the mixture in a saucer1 pour boiling water upon it1 and mix it up with a knife like thick mustard2 divide the hair into thin layers with a comb1 and plaster the mixture thickly into the layers to the roots1 and all over the hair4 ,when it is completely covered with it1 lay over it a covering of damp blue or brown paper1 then bind over it1 closely1 a hankerchief1 then put on a night-cap1 over all1 and go to bed2 in the morning brush out the powder1 wash thoroughly with soap and warm water1 then dry1 curl1 oil1 c4 ,hair thus managed will be a permanent and beautiful black4 #afid4 ,hair ,dye1 usually styled ,colombian1 ,argentine1 c41 c4 ,solution ,no4 i41 ,hydrosulphuret of ammonia1 one ounce2 solution of potash1 three drachms2 distilled or rain water1 one ounce 7all by measure74 ,mix1 and put into small bottles1 labelling it ,no4 i4 ,solution ,no4 ii4 ,nitrate of silver1 one drachm2 distilled or rain water1 two ounces4 ,dissolve and label ,no4 ii4 #afie4 ,directions for ,application4 ,the solution ,no4 i4 is first applied to the hair with a tooth brush1 and the application continued for fifteen or twenty minutes4 ,the solution ,no4 ii4 is then brushed over1 a comb being used to separate the hairs1 and allow the liquid to come in contact with every part4 ,care must be taken that the liquid does not touch the skin1 as the solution ,no4 ii4 produces a permanent dark stain on all substances with which it comes in contact4 ,if the shade is not sufficiently deep1 the operation may be repeated4 ,the hair should be cleansed from grease before using the dye4 #afif4 ,to test ,hair ,dye4 ,to try the effect of hair dye upon hair of any colour1 cut off a lock and apply the dye thoroughly as directed above4 ,this will be a guarantee of success1 or will at least guard against failure4 #afig4 ,the proper ,application of ,hair ,dyes4 ,the efficacy of hair dyes depends as much upon their proper application as upon their chemical composition4 ,if not evenly and patiently applied1 they give rise to a mottled and dirty condition of the hair4 ,a lady1 for instance1 attempted to use the lime and litharge dye1 and was horrified on the following morning to find her hair spotted red and black1 almost like the skin of a leopard4 ,the mixture had not been properly applied4 #afih4 ,compounds to ,promote the ,growth of ,hair4 ,when the hair falls off1 from diminished action of the scalp1 preparations of cantharides often prove useful2 they are sold under various high-sounding titles4 ,the following directions are as good as any of the more complicated receipts3 ,,thrive ,,by ,,honesty1 ,,or ,,remain ,,poor4 #afii4 ,pomade against ,baldness4 ,beef marrow1 soaked in several waters1 melted and strained1 half a pound2 tincture of cantharides 7made by soaking for a week one drachm of powdered cantharides in one ounce of proof spirit71 one ounce2 oil of bergamot1 twelve drops4 #agjj4 ,erasmus ,wilson's ,lotion against ,baldness4 ,eau-de-,cologne1 two ounces2 tincture of cantharides1 two drachms2 oil of lavender or rosemary1 of either ten drops4 ,these applications must be used once or twice a day for a considerable time2 but if the scalp become sore1 they must be discontinued for a time1 or used at longer intervals4 #agja4 ,bandoline or ,fixature4 ,several preparations are used2 the following are the best3 i4 ,mucilage of clean picked ,irish moss1 made by boiling a quarter of an ounce of the moss in one quart of water until sufficiently thick1 rectified spirit in the proportion of a teaspoonful to each bottle1 to prevent its being mildewed4 ,the quantity of spirit varies according to the time it requires to be kept4 ii4 ,gum tragacanth1 one drachm and a half2 water1 half a pint2 proof spirit 7made by mixing equal parts of rectified spirit and water71 three ounces2 otto of roses1 ten drops2 soak for twenty-four hours and strain4 ,bergamot may be substituted for the otto of roses4 #agjb4 ,excellent ,hair ,wash4 ,take one ounce of borax1 half an ounce of camphor2 powder these ingredients fine1 and dissolve them in one quart of boiling water2 when cool1 the solution will be ready for use2 damp the hair frequently4 ,this wash effectually cleanses1 beautifies1 and strengthens the hair1 preserves the colour1 and prevents early baldness4 ,the camphor will form into lumps after being dissolved1 but the water will be sufficiently impregnated4 #agjc4 ,hair ,oils4--,rose ,oil4 ,olive oil1 one pint2 otto of roses1 five to sixteen drops4 ,essence of bergamot1 being much cheaper1 is commonly used instead of the more expensive otto of rose4 #agjd4 ,red ,rose ,oil4 ,the same4 ,the oil coloured before scenting1 by steeping in it one drachm of alkanet root1 with a gentle heat1 until the desired tint is produced4 #agje4 ,oil of ,roses4 ,olive oil1 two pints2 otto of roses1 one drachm2 oil of rosemary1 one drachm3 mix4 ,it may be coloured red by steeping a little alkanet root in the oil 7with heat7 before scenting it4 #agjf4 ,pomatums4 ,for making pomatums1 the lard1 fat1 suet1 or marrow used must be carefully prepared by being melted with as gentle a heat as possible1 skimmed1 strained1 and cleared from the dregs which are deposited on standing4 #agjg4 ,common ,pomatum4 ,mutton suet1 prepared as above1 one pound2 lard1 three pounds2 carefully melted together1 and stirred constantly as it cools1 two ounces of bergamot being added4 #agjh4 ,hard ,pomatum4 ,lard and mutton suet carefully prepared1 of each one pound2 white wax1 four ounces2 essence of bergamot1 one ounce4 #agji4 ,castor ,oil ,pomade4 ,castor oil1 four ounces2 prepared lard1 two ounces2 white wax1 two drachms2 bergamot1 two drachms2 oil of lavender1 twenty drops4 ,melt the fat together1 and on cooling add the scents1 and stir till cold4 #agaj4 ,superfluous ,hair4 ,any remedy is doubtful2 many of those commonly used are dangerous4 ,the safest plan is as follows3--,the hairs should be perseveringly plucked up by the roots1 and the skin1 having been washed twice a day with warm soft water1 without soap1 should be treated with the following wash1 commonly called ,,milk ,,of ,,roses3 ,beat four ounces of sweet almonds in a mortar1 and add half an ounce of white sugar during the process2 reduce the whole to a paste by pounding2 then add1 in small quantities at a time1 eight ounces of rose water4 ,the emulsion thus formed should be strained through a fine cloth1 and the residue again pounded1 while the strained fluid should be bottled in a large stoppered vial4 ,to the pasty mass in the mortar add half an ounce of sugar1 and eight ounces of rose water1 and strain again4 ,this process must be repeated three times4 ,to the thirty-two ounces of fluid1 add twenty grains of the bichloride of mercury1 dissolved in two ounces of alcohol1 and shake the mixture for five minutes4 ,the fluid should be applied with a towel1 immediately after washing1 and the skin gently rubbed with a dry cloth1 till perfectly dry4 ,wilson1 in his work on ,healthy ,skin1 writes as follows3 ,substances are sold by the perfumers called depilatories1 which are represented as having the power of removing hair4 ,but the hair is not destroyed by these means1 the root and that part of the shaft implanted within the skin still remain1 and are ready to shoot up with increased vigour as soon as the depilatory is withdrawn4 ,the effect of the depilatory is the same1 in this respect1 as that of a razor1 and the latter is1 unquestionably1 the better remedy4 ,it must not1 however1 be imagined that depilatories are negative remedies1 and that1 if they do no permanent good1 they are1 at least1 harmless2 that is not the fact2 they are violent irritants1 and require to be used with the utmost caution4 #agaa4 ,to ,clean ,hair ,brushes4 ,as hot water and soap very soon soften the hair1 and rubbing completes its destruction1 use soda1 dissolved in cold water1 instead2 soda having an affinity for grease1 it cleans the brush with little friction4 ,do not set them near the fire1 nor in the sun1 to dry1 but after shaking well1 set them on the point of the handle in a shady place4 #agab4 ,to ,clean ,sponge4 ,immerse it in cold buttermilk1 and soak for a few hours1 then wash out in clean water4 #agac4 ,the ,young ,lady's ,toilette4 i4 ,self-,knowledge--,the ,enchanted ,mirror4 ,this curious glass will bring your faults to light1 ,and make your virtues shine both strong and bright4 ii4 ,contentment--,wash to ,smooth ,wrinkles4 ,a daily portion of this essence use1 ',twill smooth the brow1 and tranquillity infuse4 iii4 ,truth--,fine ,lip-salve4 ,use daily for your lips this precious dye4 ,they'll redden1 and breathe sweet melody4 iv4 ,prayer--,mixture1 giving ,sweetness to the ,voice4 ,at morning1 noon1 and night this mixture take1 ,your tones1 improved1 will richer music make4 v4 ,compassion--,best ,eye-water4 ,these drops will add great lustre to the eye2 ,when more you need1 the poor will you supply4 vi4 ,wisdom--,solution to prevent ,eruptions4 ,it calms the temper1 beautifies the face1 ,and gives to woman dignity and grace4 vii4 ,attention and ,obedience--,matchless ,pair of ,ear-rings4 ,with these clear drops appended to the ear1 ,attentive lessons you will gladly hear4 viii4 ,neatness and ,industry--,indispensable ,pair of ,bracelets4 ,clasp them on carefully each day you live1 ,to good designs they efficacy give4 ix4 ,patience--,an ,elastic ,girdle4 ,the more you use the brighter it will grow1 ,though its least merit is external show4 x4 ,principle--,ring of ,tried ,gold4 ,yield not this golden bracelet while you live1 ',twill sin restrain1 and peace of conscience give4 xi4 ,resignation--,necklace of ,purest ,pearl4 ,this ornament embellishes the fair1 ,and teaches all the ills of life to bear4 xii4 ,love--,diamond ,breast-pin4 ,adorn your bosom with this precious pin1 ,it shines without1 and warms the heart within4 xiii--,politeness--,a ,graceful ,bandeau4 ,the forehead neatly circled with this band1 ,will admiration and respect command4 xiv4 ,piety--,a ,precious ,diadem4 ,whoe'er this precious diadem shall own1 ,secures herself an everlasting crown4 xv4 ,good ,temper--,universal ,beautifier4 ,with this choice liquid gently touch the mouth1 ,it spreads o'er all the face the charms of youth4 #agad4 ,bathing4 ,if to preserve health be to save medical expenses1 without even reckoning upon time and comfort1 there is no part of the household arrangement so important as cheap convenience for personal ablution4 ,for this purpose baths upon a large and expensive scale are by no means necessary2 but though temporary or tin baths may be extremely useful upon pressing occasions1 it will be found to be finally as cheap1 and much more readily convenient1 to have a permanent bath constructed1 which may be done in any dwelling-house of moderate size1 without interfering with other general purposes4 ,there is no necessity to notice the salubrious effects resulting from the bath1 beyond the two points of its being so conducive to both health and cleanliness1 in keeping up a free circulation of the blood1 without any violent muscular exertion1 thereby really affording a saving of strength1 and producing its effects without any expense either to the body or to the purse4 #agae4 ,fitting up a ,bath4 ,whoever fits up a bath in a house already built must be guided by circumstances2 but it will always be better to place it as near the kitchen fireplace as possible1 because from thence it may be heated1 or at least have its temperature preserved1 by means of hot air through tubes1 or by steam prepared by the culinary fireplace without interfering with its ordinary uses4 #agaf4 ,a ,small ,boiler4 ,a small boiler may be erected at very little expense in the bath-room1 where circumstances do not permit these arrangements4 ,whenever a bath is wanted at a short warning1 to boil the water necessary will always be the shortest mode2 but where it is in general daily use1 the heating the water by steam will be found the cheapest and most convenient method4 #agag4 ,cleanliness4 ,the want of cleanliness is a fault which admits of no excuse4 ,where water can be had for nothing1 it is surely in the power of every person to be clean4 #agah4 ,perspiration4 ,the discharge from our bodies by perspiration renders frequent changes of apparel necessary4 #agai4 ,change of ,apparel4 ,change of apparel greatly promotes the secretion from the skin1 so necessary to health4 #agbj4 ,cause of ,illness4 ,when that matter which ought to be carried off by perspiration is either retained in the body1 or reabsorbed in dirty clothes1 it is apt to occasion fevers and other diseases4 #agba4 ,diseases of the ,skin4 ,most diseases of the skin proceedfrom want of cleanliness4 ,these indeed may be caught by infection1 but they will seldom continue long where cleanliness prevails4 #agbb4 ,vermin4 ,to the same cause must we impute the various kinds of vermin that infest the human body1 houses1 c4 ,these may generally be banished by cleanliness alone4 #agbc4 ,inducing ,cleanliness4 ,perhaps the intention of ,nature1 in permitting such vermin to annoy mankind1 is to induce them to the practice of this virtue4 #agbd4 ,cause of ,fevers4 ,one common cause of putrid and malignant fevers is the want of cleanliness4 #agbe4 ,incubation of ,fevers4 ,these fevers commonly begin among the inhabitants of close dirty houses1 who breathe bad air1 take little exercise1 eat unwholesome food1 and wear dirty clothes4 ,there the infection is generally hatched1 which spreads far and wide1 to the destruction of many4 ,hence cleanliness may be considered as an object of public attention4 ,it is not sufficient that ,i be clean myself1 while the want of it in my neighbour affects my health as well as his own4 #agbf4 ,avoid ,dirt4 ,if dirty people cannot be removed as a common nuisance1 they ought at least to be avoided as infectious4 ,all who regard their health should keep at a distance1 even from their habitations4 ,in places where great numbers of people are collected1 cleanliness becomes of the utmost importance4 #agbg4 ,tainted ,air4 ,it is well known that infectious diseases are caused by tainted air4 ,everything1 therefore1 which tends to pollute the air1 or spread the infection1 ought with the utmost care to be avoided4 #agbh4 ,clean ,streets ,necessary4 ,for this reason1 in great towns1 no filth of any kind should be permitted to lie upon the streets4 ,we are sorry to say that the importance of general cleanliness in this respect does by no means seem to be sufficiently understood4 #agbi4 ,imitate the ,dutch4 ,it were well if the lower classes of the inhabitants of ,great ,britain would imitate their neighbours the ,dutch in their assiduity in cleansing their streets1 houses1 c4 #agcj4 ,no ,excuse4 ,water1 indeed1 is easily obtained in ,holland2 but the situation of most towns in ,great ,britain is more favourable to cleanliness4 #agca4 ,good ,impression4 ,nothing can be more agreeable to the senses1 more to the honour of the inhabitants1 or conducive to their health1 than a clean town2 nor does anything impress a stranger sooner with a disrespectful idea of any people than its opposite4 #agcb4 ,cleanliness in ,religion4 ,it is remarkable that1 in most eastern countries1 cleanliness makes a great part of their religion4 ,the ,mahometan1 as well as the ,jewish religion1 enjoins various bathings1 washings1 and purifications4 ,no doubt these were designed to represent inward purity2 but they are at the same time calculated for the preservation of health4 #agcc4 ,not ,only ,ceremonial4 ,however whimsical these washings may appear to some1 few things would seem more to prevent diseases than a proper attention to many of them4 #agcd4 ,wash ,your ,hands4 ,were every person1 for example1 after handling a dead body1 visiting the sick1 c41 to wash before he went into company1 or sat down to meat1 he would run less hazard either of catching the infection himself1 or communicating it to others4 #agce4 ,frequent ,washing4 ,frequent washing not only removes the filth which adheres to the skin1 but likewise promotes the perspiration1 braces the body1 and enlivens the spirits4 #agcf4 ,including the ,feet4 ,even washing the feet tends greatly to preserve health4 ,the perspiration and dirt with which these parts are frequently covered1 cannot fail to obstruct their pores4 ,this piece of cleanliness would often prevent colds and fevers4 #agcg4 ,warm ,water ,after ,exposure4 ,were people to bathe their feet and hands in warm water at night1 after being exposed to cold or wet through the day1 they would seldom experience any of the effects from these causes which often prove fatal4 #agch4 ,especially ,among the ,sick4 ,in places where great numbers of sick people are kept1 cleanliness ought most religiously to be observed4 ,the very smell in such places is often sufficient to make one sick4 ,it is easy to imagine what effect that is likely to have upon the diseased4 #agci4 ,bad ,chance4 ,a person in health has a greater chance to become sick1 than a sick person has to get well1 in an hospital or infirmary where cleanliness is neglected4 #agdj4 ,animal ,example4 ,the brutes themselves set us an example of cleanliness4 ,most of them seem uneasy1 and thrive ill1 if they be not kept clean4 ,a horse that is kept thoroughly clean will thrive better on a smaller quantity of food1 than with a greater where cleanliness is neglected4 #agda4 ,our ,feelings4 ,even our own feelings are a sufficient proof of the necessity of cleanliness4 ,how refreshed1 how cheerful and agreeable does one feel on being washed and dressed2 especially when these have been long neglected4 ,,every ,,day ,,of ,,your ,,life ,,is ,a ,,page ,,in ,,your ,,history4 #agdb4 ,gains ,esteem4 ,superior cleanliness sooner attracts our regard than even finery itself1 and often gains esteem where the other fails4 #agdc4 ,notification of ,infectious ,diseases4 ,by a recent enactment 7#eb and #ec ,vic4 c4 #gb7 it is made compulsory that notice of infectious disease shall in all cases be given to the local authority4 ,by section #c this duty is imposed on the head of the family1 or1 failing him1 the nearest relative of the patient4 ,the notice must be in writing or print1 in an approved form1 and must be sent to the medical officer of health of the district4 ,in addition to this1 the medical man attending the patient must send a certificate1 with all particulars1 to the same official4 ,omitting to send either the notice or the certificate1 renders the legally responsible person liable to a fine not exceeding #b4 ,each local authority must publish a list of the diseases to which the ,act applies in its district4 #agdd4 ,exercise4 ,exercise in the open air is of the first importance to the human frame1 yet how many are in a manner deprived of it by their own want of management of their time6 ,females with slender means are for the most part destined to indoor occupations1 and have but little time allotted them for taking the air1 and that little time is generally sadly encroached upon by the ceremony of dressing to go out4 ,it may appear a simple suggestion1 but experience only will show how much time might be redeemed by habits of regularity3 such as putting the shawls1 cloaks1 gloves1 shoes1 clogs1 c41 c41 or whatever is intended to be worn1 in readiness1 instead of having to search one drawer1 then another1 for possibly a glove or collar--wait for shoes being cleaned1 c4--and this when 7probably7 the outgoing persons have to return to their employment at a given time4 ,whereas1 if all were in readiness1 the preparations might be accomplished in a few minutes1 the walk not being curtailed by unnecessary delays4 #agde4 ,three ,principal ,points4 ,three principal points in the manner of taking exercise should be attended to3 i4 ,the kind of exercise4 ii4 ,the proper time for exercise1 iii4 ,the duration of it4 ,with respect to the kinds of exercise1 the various species of it may be divided into active and passive4 ,among the first1 which admit of being considerably diversified1 may be enumerated walking1 running1 leaping1 swimming1 riding1 fencing1 different sorts of athletic games1 c4 ,among the latter1 or passive kinds of exercise may be comprised riding in a carriage1 sailing1 friction1 swinging c4 #agdf4 ,active ,exercises4 ,active exercises are more beneficial to youth1 to the middle-aged1 to the robust in general1 and particularly to the corpulent and the plethoric4 #agdg4 ,passive ,exercises4 ,passive kinds of exercise1 on the contrary1 are better calculated for children2 old1 thin1 and emaciated persons of a delicate and debilitated constitution2 and particularly for the asthmatic and consumptive4 #agdh4 ,time4 ,the time at which exercise is most proper depends on such a variety of concurrent circumstances1 that it does not admit of being regulated by any general rules1 and must therefore be collected from the observations made on the effects of air1 food1 drink1 c4 #agdi4 ,duration4 ,with respect to the duration of exercise1 there are other particulars1 relative to a greater or less degree of fatigue attending the different species1 and utility of it in certain states of the mind and body1 which must determine this consideration as well as the preceding4 #agej4 ,accustomed ,exercise4 ,that exercise is to be preferred which1 with a view to brace and strengthen the body1 we are most accustomed to4 ,any unusual one may be attended with a contrary effect4 #agea4 ,gradual ,beginning and ,end4 ,exercise should be begun and finished gradually1 never abruptly4 #ageb4 ,open ,air ,preferable4 ,exercise in the open air has many advantages over that used within doors4 #agec4 ,over-,indulgence4 ,to continue exercise until a profuse perspiration or a great degree of weariness takes place1 is far from being wholesome4 #aged4 ,early ,exercise4 ,in the forenoon1 when the stomach is not too much distended1 muscular motion is both agreeable and healthful2 it strengthens digestion1 and heats the body less than with a full stomach2 and a good appetite after it is a proof that it has not been carried to excess4 #agee4 ,care ,before ,eating4 ,but at the same time it should be understood1 that it is not advisable to take violent exercise immediately before a meal1 as digestion might thereby be retarded4 #agef4 ,time ,before ,eating4 ,neither should we sit down to a substantial dinner or supper immediately on returning from a fatiguing walk1 at the time when the blood is heated1 and the body in a state of perspiration from previous exertion1 as the worst consequences may arise1 especially when the meal is commenced with cooling dishes1 salad1 or a glass of cold drink4 #ageg4 ,not ,after ,meals4 ,exercise is always hurtful after meals1 from its impeding digestion1 by propelling those fluids too much towards the surface of the body which are designed for the solution of the food in the stomach4 #ageh4 ,walking4 ,to walk gracefully1 the body must be erect1 but not stiff1 and the head held up in such a posture that the eyes are directed forward4 ,the tendency of untaught walkers is to look towards the ground near the feet2 and some persons appear always as if admiring their shoe-ties4 ,the eyes should not thus be cast downward1 neither should the chest bend forward to throw out the back1 making what are termed round shoulders2 on the contrary1 the body should be held erect1 as if the person to whom it belongs were not afraid to look the world in the face1 and the chest by all means be allowed to expand4 ,at the same time1 everything like strutting or pomposity must be carefully avoided4 ,an easy1 firm1 and erect posture is alone desirable4 ,in walking1 it is necessary to bear in mind that the locomotion is to be performed entirely by the legs4 ,awkward persons rock from side to side1 helping forward each leg alternately by advancing the haunches4 ,this is not only ungraceful but fatiguing4 ,let the legs alone advance1 bearing up the body4 #agei4 ,utility of ,singing4 ,it has been asserted1 and we believe with some truth1 that singing is a corrective of the too common tendency to pulmonic complaints4 ,dr4 ,rush1 an eminent physician1 observes on this subject3 ,the ,germans are seldom afflicted with consumption2 and this1 ,i believe1 is in part occasioned by the strength which their lungs acquire by exercising them in vocal music1 for this constitutes an essential branch of their education4 ,the music master of an academy has furnished me with a remark still more in favour of this opinion4 ,he informed me that he had known several instances of persons who were strongly disposed to consumption1 who were restored to health by the exercise of their lungs in singing4 #agfj4 ,the ,weather and the ,blood4 ,in dry1 sultry weather the heat ought to be counteracted by means of a cooling diet4 ,to this purpose cucumbers1 melons1 and juicy fruits are subservient4 ,we ought to give the preference to such alimentary substances as lead to contract the juices which are too much expanded by the heat1 and this property is possessed by all acid food and drink4 ,to this class belong all sorts of salad1 lemons1 oranges1 pomegranates sliced and sprinkled with sugar1 for the acid of this fruit is not so apt to derange the stomach as that of lemons2 also cherries and strawberries1 curds turned with lemon acid or cream of tartar2 cream of tartar dissolved in water2 lemonade1 and ,rhenish or ,moselle wine mixed with water4 #agfa4 ,how to get ,sleep4 ,how to get sleep is to many persons a matter of high importance4 ,nervous persons who are troubled with wakefulness and excitability1 usually have a strong tendency of blood on the brain1 with cold extremities4 ,the pressure of the blood on the brain keeps it in a stimulated or wakeful state1 and the pulsations in the head are often painful4 ,let such rise and chafe the body and extremities with a brush or towel1 or rub smartly with the hands1 to promote circulation1 and withdraw the excessive amount of blood from the brain1 and they will fall asleep in a few moments4 ,a cold bath1 or a sponge bath and rubbing1 or a good run1 or a rapid walk in the open air1 or going up and down stairs a few times just before retiring1 will aid in equalizing circulation and promoting sleep4 ,these rules are simple1 and easy of application in all cases4 #agfb4 ,early ,rising4 ,dr4 ,wilson ,philip1 in his ,treatise on ,indigestion1 says3 ,although it is of consequence to the debilitated to go early to bed1 there are few things more hurtful to them than remaining in it too long4 ,getting up an hour or two earlier often gives a degree of vigour which nothing else can procure4 ,for those who are not much debilitated1 and sleep well1 the best rule is to get out of bed soon after waking in the morning4 ,this at first may appear too early1 for the debilitated require more sleep than the healthy2 but rising early will gradually prolong the sleep on the succeeding night1 till the quantity the patient enjoys is equal to his demand for it4 ,lying late is not only hurtful1 by the relaxation it occasions1 but also by occupying that part of the day at which exercise is most beneficial4 #agfc4 ,appetite4 ,appetite is frequently lost through excessive use of stimulants1 food taken too hot1 sedentary occupation1 costiveness1 liver disorder and want of change of air4 ,the first endeavour should be to ascertain and remove the cause4 ,change of diet1 and change of air will frequently be found more beneficial than medicines4 #agfd4 ,temperance4 ,if1 observes a writer1 men lived uniformly in a healthy climate1 were possessed of strong and vigorous frames1 were descended from healthy parents1 were educated in a hardy and active manner1 were possessed of excellent natural dispositions1 were placed in comfortable situations in life1 were engaged only in healthy occupations1 were happily connected in marriage1 and kept their passions in due subjection1 there would be little occasion for medical rules4 ,all this is very excellent and desirable2 but1 unfortunately for mankind1 unattainable4 #agfe4 ,more than ,man4 ,man must be something more than ,man to be able to connect the different links of this harmonious chain--to consolidate this summum bonum of earthly felicity into one uninterrupted whole2 for1 independent of all regularity or irregularity of diet1 passions1 and other sublunary circumstances1 contingencies1 and connections1 relative or absolute1 thousands are visited by diseases and precipitated into the grave1 independent of accident1 to whom no particular vice could attach1 and with whom the appetite never overstepped the boundaries of temperance4 ,do we not hear almost daily of instances of men living near to and even upwards of a century8 ,we cannot account for this either2 because of such men we know but few who have lived otherwise than the world around them2 and we have known many who have lived in habitual intemperance for forty or fifty years1 without interruption and with little apparent inconvenience4 #agff4 ,no ,link to ,background4 ,the assertion has been made by those who have attained a great age 7,parr1 and ,henry ,jenkins1 for instance71 that they adopted no particular arts for the preservation of their health2 consequently1 it might be inferred that the duration of life has no dependence on manners or customs1 or the qualities of particular food4 ,this1 however1 is an error of no common magnitude4 #agfg4 ,moderation4 ,peasants1 labourers1 and other hard-working people1 more especially those whose occupations require them to be much in the open air1 may be considered as following a regulated system of moderation2 and hence the higher degree of health which prevails among them and their families4 ,they also observe rules2 and those which it is said were recommended by ,old ,parr are remarkable for good sense2 namely1 ,keep your head cool by temperance1 your feet warm by exercise2 rise early1 and go soon to bed2 and if you are inclined to get fat1 keep your eyes open and your mouth shut1 in other words1 sleep moderately1 and be abstemious in diet2--excellent admonitions1 more especially to these inclined to corpulency4 #agfh4 ,corpulence4 ,the late ,mr4 ,william ,banting1 author of a ,letter on ,corpulence1 gives the following excellent advice1 with a dietary for use in cases of obesity 7corpulence73 i4 ,medicine4--,none1 save a morning cordial1 as a corrective4 ii4 ,dietary4 ,breakfast4--,four or five ounces of beef1 mutton1 kidneys1 broiled fish1 bacon1 or any kind of cold meat except pork1 a large cup 7or two7 of tea without milk or sugar1 a little biscuit or dry toast4 ,dinner4--,five or six ounces of any fish except salmon1 any meat except pork1 any vegetables except potatoes2 one ounce of dry toast2 fruit out of a pudding2 any kind of poultry or game1 and two or three glasses of claret or sherry4 ,port1 champagne1 and beer forbidden4 ,tea4--,two or three ounces of fruit2 a rusk or two1 and a cup or two of tea1 without milk or sugar4 ,supper4--,three or four ounces of meat or fish as at dinner1 with a glass or two of claret4 ,nightcap 7if required74--,a glass or two of grog1--whisky1 gin1 or brandy1--without sugar2 or a glass or two of sherry4 ,mr4 ,banting adds1 ,dietary is the principal point in the treatment of corpulence 7also in rheumatic diseases1 and even in incipient paralysis74 ,if properly regulated1 it becomes in a certain sense a medicine4 ,it purifies the blood1 strengthens the muscles and viscera1 and sweetens life if it does not prolong it4 #agfi4 ,advantages of a ,regular ,life4 ,the advantages to be derived from a regular mode of living1 with a view to the preservation of health and life1 are nowhere better exemplified than in the precepts and practice of ,plutarch1 whose rules for this purpose are excellent2 and by observing them himself1 he maintained his bodily strength and mental faculties unimpaired to a very advanced age4 ,galen is a still stronger proof of the advantages of a regular plan1 by means of which he is said to have reached the great age of #adj years1 without having ever experienced disease4 ,his advice to the readers of his ,treatise on ,health is as follows3 ,i beseech all persons who shall read this work not to degrade themselves to a level with the brutes1 or the rabble1 by gratifying their sloth1 or by eating and drinking promiscuously whatever pleases their palates1 or by indulging their appetites of every kind4 ,but whether they understand physic or not1 let them consult their reason1 and observe what agrees1 and what does not agree with them1 that1 like wise men1 they may adhere to the use of such things as conduce to their health1 and forbear everything which1 by their own experience1 they find to do them hurt2 and let them be assured that1 by a diligent observation and practice of this rule1 they may enjoy a good share of health1 and seldom stand in need of physic or physicians4 #aggj4 ,health in ,youth4 ,late hours1 irregular habits1 and want of attention to diet1 are common errors with most young men1 and these gradually1 but at first imperceptibly1 undermine the health1 and lay the foundation for various forms of disease in after life4 ,it is a very difficult thing to make young persons comprehend this4 ,they frequently sit up as late as twelve1 one1 or two o'clock1 without experiencing any ill effects2 they go without a meal to day1 and to-morrow eat to repletion1 with only temporary inconvenience4 ,one night they will sleep three or four hours1 and the next nine or ten2 or one night1 in their eagerness to get away into some agreeable company1 they will take no food at all1 and the next1 perhaps1 will eat a hearty supper1 and go to bed upon it4 ,these1 with various other irregularities1 are common to the majority of young men1 and are1 as just stated1 the cause of much bad health in mature life4 ,indeed1 nearly all the shattered constitutions with which too many are cursed1 are the result of a disregard to the plainest precepts of health in early life4 #agga4 ,disinfecting ,liquid4 ,in a wine bottle of cold water1 dissolve two ounces acetate of lead 7sugar of lead71 and then add two 7fluid7 ounces of strong nitric acid 7aquafortis74 ,shake the mixture1 and it will be ready for use4 ,a very small quantity of the liquid1 in its strongest form1 should be used for cleansing all kinds of chamber utensils4 ,for removing offensive odours1 clean cloths thoroughly moistened with the liquid1 diluted with eight or ten parts of water1 should be suspended at various parts of the room4--,in this case the offensive and deleterious gases are neutralized by chemical action4 ,fumigation in the usual way is only the substitution of one odour for another4 ,in using the above1 or any other disinfectant1 let it never be forgotten that fresh air1 and plenty of it1 is cheaper and more effective than any other material4 #aggb4 ,disinfecting ,fumigation4 ,common salt1 three ounces2 black manganese1 oil of vitriol1 of each one ounce2 water two ounces2 carried in a cup through the apartments of the sick2 or the apartments intended to be fumigated1 where sickness has been1 may be shut up for an hour or two1 and then opened4 #aggc4 ,coffee a ,disinfectant4 ,numerous experiments with roasted coffee prove that it is the most powerful means1 not only of rendering animal and vegetable effluvia innocuous1 but of actually destroying them4 ,a room in which meat in an advanced degree of decomposition had been kept for some time1 was instantly deprived of all smell on an open coffee-roaster being carried through it1 containing a pound of coffee newly roasted4 ,in another room1 exposed to the effluvium occasioned by the clearing out of the dung-pit1 so that sulphuretted hydrogen and ammonia in great quantities could be chemically detected1 the stench was completely removed in half a minute1 on the employment of three ounces of fresh-roasted coffee1 whilst the other parts of the house were permanently cleared of the same smell by being simply traversed with the coffee-roaster1 although the cleansing of the dung-pit continued for several hours after4 ,the best mode of using the coffee as a disinfectant is to dry the raw bean1 pound it in a mortar1 and then roast the powder on a moderately heated iron plate1 until it assumes a dark brown tint1 when it is fit for use4 ,then sprinkle it in sinks or cess-pools1 or lay it on a plate in the room which you wish to have purified4 ,coffee acid or coffee oil acts more readily in minute quantities4 #aggd4 ,charcoal as a ,disinfectant4 ,the great efficacy of wood and animal charcoal in absorbing effluvia1 and the greater number of gases and vapours1 has long been known4 ,charcoal powder has also1 during many centuries1 been advantageously employed as a filter for putrid water1 the object in view being to deprive the water of numerous organic impurities diffused through it1 which exert injurious effects on the animal economy4 ,charcoal not only absorbs effluvia and gaseous bodies1 but especially1 when in contact with atmospheric air1 oxidize1 and destroys many of the easily alterable ones1 by resolving them into the simplest combinations they are capable of forming1 which are chiefly water and carbonic acid4 ,it is on this oxidizing property of charcoal1 as well as on its absorbent power1 that its efficacy as a deodorizing and disinfecting agent chiefly depends4 #agge4 ,charcoal as an ,antiseptic4 ,charcoal is an antiseptic1 that is to say1 a substance which arrests the decay and decomposition of animal substances4 ,meat1 poultry1 game or fish1 c41 may be preserved for a longer period in hot weather by sprinkling it with powdered charcoal1 which should be washed off in clean cold water before the article is cooked4 #aggf4 ,charcoal ,respirators4 ,it has been proposed to employ charcoal ventilators1 consisting of a thin layer of charcoal enclosed between two thin sheets of wire gauze1 to purify the foul air which is apt to accumulate in water-closets1 in the close wards of hospitals1 and in the impure atmospheres of many of the back courts and mews-lanes of large cities1 all the impurities being absorbed and retained by the charcoal1 while a current of pure air alone is admitted into the neighbouring apartments4 ,in this way pure air may be obtained from exceedingly impure sources4 ,the proper amount of air required by houses in such situations might be admitted through sheets of wire gauze or coarse canvas1 containing a thin layer of coarse charcoal powder4 ,a tolerably thick charcoal ventilator1 as described above1 could be very advantageously applied to the gully-holes of common sewers1 and to the sinks in private dwellings1 the foul water in both cases being carried into the drain by means of tolerably wide syphon pipes1 retaining always about a couple of inches of water4 ,such an arrangement would effectually prevent the escape of any effluvia1 would be easy of construction1 and not likely to get soon out of order4 ,in respirators for the mouth the air is made to pass through a quarter of an inch of coarsely powdered charcoal1 retained in its place by two sheets of silvered wire gauze1 covered over with thin woollen cloth1 by which means its temperature is greatly increased4 ,the charcoal respirator possesses a decided advantage over respirators of the ordinary construction1 in that all disagreeable effluvia are absorbed by the charcoal1 so that comparatively pure air is alone inhaled4 ,adaptations may be made to cover the nostrils as well as the mouth1 for protecting the wearer against fevers and other infectious diseases1 and chiefly for use in chemical works1 common sewers1 c41 to protect the workmen from the noxious effects of the deleterious gases to which they are frequently exposed4 #aggg4 ,charcoal applied to ,sores1 c4 ,charcoal powder has been most successfully employed at hospitals1 to arrest the progress of gangrene and other putrid sores4 ,the charcoal does not require to be put immediately in contact with the sores1 but is placed above the dressings1 not unfrequently quilted loosely in a little cotton wool4 ,in many cases patients who were rapidly sinking have been restored to health4 #aggh4 ,disinfection of ,rooms4 ,any room1 however offensive it may be1 can be perfectively deodorized by means of a few trays filled with a thin layer of freshly-heated wood charcoal4 ,from these and other considerations it is evident that charcoal is one of the cheapest and best disinfectants4 ,unlike many other disinfectants1 it evolves no disagreeable vapours1 and if heated in close vessels will always act1 however long it has been in use1 quite as effectively as at first4 ,the efficiency of the charcoal may be greatly increased by making it red-hot before using it4 ,this can easily be done by heating it in an iron saucepan covered with an iron lid4 ,when the charcoal is to be applied to inflammable substances1 such as wooden floors1 c41 of course it must be allowed to cool in close vessels before being used4 #aggi4 ,sir ,william ,burnett's ,disinfecting ,fluid4 ,of late years new disinfectants for the removal of disagreeable and offensive odours1 and the preservation of meat1 c41 have been brought into use4 ,sir ,william ,burnett's disinfecting fluid is too well known to require description4 ,it is invaluable in a sick room1 and is sold by all chemists and druggists4 #aghj4 ,glacialine4 ,this is a new disinfectant and antiseptic1 which is highly recommended and largely used for the preservation of meats1 liquids1 and all goods of a perishable character from acidity1 as in the case of beer1 or decomposition4 ,it is sold by most chemists1 druggists1 and oilmen4 #agha4 ,chloride of ,lime4 ,this substance1 which is well known for its bleaching properties is a useful disinfectant4 ,it will neutralise the foul smell arising from drains1 closets1 c41 when mixed with water and thrown down the pipes whence the smell proceeds4 ,a little dissolved in a bucket of water1 when used in scrubbing rooms and passages1 will purify them and render them wholesome1 and also whiten the boards4 ,it is sold by oilmen c41 at #c;d4 or #d;d4 per lb4--a much lower rate than that at which it is sold by chemists4 #aghb4 ,carbolic ,powder and ,fluid4 ,carbolic acid in a fluid state is a highly concentrated disinfectant1 and a strong irritant poison4 ,care should be taken in its use and storage1 as many lives have been lost through taking carbolic acid under the impression that it was some medicine or beverage4 ,it is far safer when in the form of powder which has been impregnated with the acid4 ,the powder has a pink colour1 is recommended by the ,government1 and is sold at the rate of #b;d4 per pound by oilmen1 c4 #aghc4 ,domestic ,hints 7,sheep ,near ,sea74 ,why is the flesh of sheep that are fed near the sea more nutritious than that of others8 ,because the saline particles 7sea salt7 which they find with their green food give purity to their blood and flesh4 #aghd4 ,domestic ,hints 7,marbled ,fat in ,meat74 ,why does the marbled appearance of fat in meat indicate that it is young and tender8 ,because in young animals fat is dispersed through the muscles1 but in old animals it is laid in masses on the outside of the flesh4 #aghe4 ,domestic ,hints 7,white and ,red ,meat74 ,why is some flesh white and other flesh red8 ,white flesh contains a larger proportion of albumen1 7similar to the white of egg7 than that which is red4 ,the amount of blood retained in the flesh also influences its colour4 #aghf4 ,domestic ,hints 7,raw and ,cooked ,oysters74 ,why are raw oysters more wholesome than those that are cooked8 ,when cooked they are partly deprived of salt water1 which promotes their digestion2 their albumen also becomes hard 7like hard boiled eggs74 #aghg4 ,domestic ,hints 7,green ,oysters74 ,why have some oysters a green tinge8 ,this has been erroneously attributed to the effects of copper2 but it arises from the oyster feeding upon small green sea-weeds1 which grow where such oysters are found4 #aghh4 ,domestic ,hints 7,twice-,boiled ,cabbage74 ,why is cabbage rendered more wholesome by being boiled in two waters8 ,because cabbages contain an oil1 which is apt to produce bad effects1 and prevents some persons from eating green vegetables4 ,when boiled in two waters1 the first boiling carries off the greater part of this oil4 #aghi4 ,domestic ,hints 7,just-,scraped ,horseradish74 ,why should horseradish be scraped for the table only just before it is required8 ,because the peculiar oil of horseradish is very volatile2 it quickly evaporates1 and leaves the vegetable substance dry and insipid4 #agij4 ,domestic ,hints 7,mint with ,pea ,soup74 ,why is mint eaten with pea soup8 ,the properties of mint are stomachic and antispasmodic4 ,it is therefore useful to prevent the flatulence that might arise1 especially from soups made of green or dried peas4 #agia4 ,domestic ,hints 7,apple ,sauce with ,pork and ,goose74 ,why is apple sauce eaten with pork and goose8 ,because it is slightly laxative1 and therefore tends to counteract the effects of rich and stimulating meats4 ,the acid of the apples also neutralizes the oily nature of the fat1 and prevents biliousness4 #agib4 ,domestic ,hints 7,thunderstorms ,souring ,milk74 ,why does milk turn sour during thunderstorms8 ,because1 in an electric condition of the atmosphere1 ozone is generated4 ,ozone is oxygen in a state of great intensity2 and oxygen is a general acidifier of many organic substances4 ,milk may be prevented from becoming sour by boiling it1 or bringing it nearly to boiling point1 for1 as the old proverb says1 ,milk boiled is milk spoiled4 ,heating the milk expels the oxygen4 #agic4 ,domestic ,hints 7,butter from ,churning74 ,why does the churning of cream or milk produce butter8 ,because the action of stirring1 together with a moderate degree of warmth1 causes the cells in which the butter is confined to burst2 the disengaged fat collects in flakes1 and ultimately coheres in large masses4 #agid4 ,domestic ,hints 7,blue ,mould on ,cheese74 ,what is the blue mould which appears sometimes upon cheese8 ,it is a species of fungus1 or minute vegetable1 which may be distinctly seen when examined by a magnifying glass4 #agie4 ,domestic ,hints 7,tenderness in ,birds74 ,why are some of the limbs of birds more tender than others8 ,the tenderness or toughness of flesh is determined by the amount of exercise the muscles have undergone4 ,hence the wing of a bird that chiefly walks1 and the leg of a bird that chiefly flies1 are the most tender4 #agif4 ,domestic ,hints 7,tea ,curing ,headache74 ,why does tea frequently cure headache8 ,because1 by its stimulant action on the general circulation1 in which the brain participates1 the nervous congestions are overcome4 #agig4 ,domestic ,hints 7,clothes for ,hot ,weather74 ,why are clothes of smooth and shining surfaces best adapted for hot weather8 ,because they reflect or turn back the rays of the sun1 which are thus prevented from penetrating them4 #agih4 ,domestic ,hints 7,loose ,clothing ,warmer74 ,why is loose clothing warmer than tight articles of dress8 ,because the loose dress encloses a stratum of warm air which the tight dress shuts out2 for the same reason1 woollen articles1 though not warmer in themselves1 appear so1 by keeping warm air near to the body4 #agii4 ,domestic ,hints 7,tea ,made ,best with ,boiling ,water74 ,why should the water poured upon tea be at the boiling point8 ,because it requires the temperature of boiling water to extract the peculiar oil of tea4 #ahjj4 ,domestic ,hints 7,first ,infusion ,best74 ,why does the first infusion of tea possess more aroma than the second8 ,because the first infusion1 if the water used is at the boiling temperature1 takes up the essential oil of the tea1 while the second water receives only the bitter extract supplied by the tannic acid of tea4 #ahja4 ,domestic ,hints 7,sky-,blue for ,fair ,people74 ,why does a head-dress of sky-blue become a fair person8 ,because light blue is the complementary colour of pale orange1 which is the foundation of the blonde complexion and hair4 #ahjb4 ,domestic ,hints 7,brighter ,colours for ,dark ,people74 ,why are yellow1 orange1 or red colours suitable to a person of dark hair and complexion8 ,because those colours1 by contrast with the dark skin and hair1 show to the greater advantage themselves1 while they enrich the hue of black4 #ahjc4 ,domestic ,hints 7,light ,green for ,fair ,complexions74 ,why is a delicate green favourable to pale blonde complexions8 ,because it imparts a rosiness to such complexions--red1 its complementary colour1 being reflected upon green4 #ahjd4 ,domestic ,hints 7,light ,green ,unfavourable for ,ruddy ,complexions74 ,why is light green unfavourable to ruddy complexions8 ,because it increases the redness1 and has the effect of producing an overheated appearance4 #ahje4 ,domestic ,hints 7,violet ,unfavourable for ,all74 ,why are violet draperies unfavourable to every kind of complexion8 ,because1 reflecting yellow1 they augment that tint when it is present in the skin or hair1 change blue into green1 and give to an olive complexion a jaundiced look4 #ahjf4 ,domestic ,hints 7,blue ,unsuitable for ,brunettes74 ,why is blue unsuitable to brunettes8 ,because it reflects orange1 and adds to the darkness of the complexion4 #ahjg4 ,domestic ,hints 7,blue ,veils for ,complexion74 ,why do blue veils preserve the complexion8 ,because they diminish the effect of the scorching rays of light1 just as the blue glass over photographic studios diminishes the effect of certain rays that would injure the delicate processes of photography4 #a ,footnote #a3 ,housewife's ,reason ,why1 containing upwards of #a1ejj ,reasons upon every kind of ,domestic ,subject4 ,london3 ,houlston and ,sons4 #bs4 #f;d4 #ahjh4 ,fancy ,needlework4 ,although there is a continual change in designs and materials for fancy needlework of every description1 the fundamental principles on which this kind of work in all its various branches is executed remain the same4 ,these are carefully1 though briefly set forth in the following series of instructions on this subject4 #ahji4 ,instructions in ,crochet4 #ahaj4 ,popularity of ,crochet4 ,perhaps no kind of work has ever attained such popularity as ,crochet4 ,whether as a simple trimming1 as an elaborate quilt1 or as a fabric1 almost rivalling ,point ,lace1 it is popular with every woman who has any time at all for fancy work1 since it is only needful to understand the stitches1 and the terms and contractions used in writing the descriptions of the different designs1 to be enabled to work with ease the most beautiful pattern that ever appeared in crochet4 #ahaa4 ,stitches used in ,crochet4 ,these1 with their abbreviations1 are3 ,ch41 chain stitch2 ,s41 single crochet2 ,dc41 double crochet2 ,l41 long stitch2 ,double and treble long4 #ahab4 ,chain ,stitch1 ch4 ,hook the cotton into a loop1 and keep on looping the cotton through a previous stitch till a succession of chains are made to form a foundation4 #ahac4 ,single ,crochet1 ,s4 ,this occurs only in working designs2 the hook is inserted in a stitch1 and the cotton is pulled through that and the cotton which is on the hook at the same time2 it thus makes a close tie4 #ahad4 ,double ,crochet1 or ,dc4 ,with cotton on the hook insert the latter into a stitch1 draw the cotton through2 there are now two loops on the hook1 take up the cotton on the hook1 and with cotton again upon the hook draw it through the two loops4 #ahae4 ,long ,stitch1 or ,l4 ,with the loop of last stitch on the hook1 twist the cotton over the hook1 place the latter through a stitch1 draw the cotton through1 then put the cotton over the hook1 draw the cotton through two loops1 and again through two loops4 #ahaf4 ,double and ,treble ,long4 ,with the hook in a loop1 twist the cotton twice or three times over the hook1 and draw the hook successively through either two or three loops4 #ahag4 ,square ,crochet4 ,square crochet is also sometimes used4 ,the squares are either open or close4 ,an open square consists of one ,l1 two ,ch1 missing two on the line beneath1 before making the next stitch4 ,a close square has three successive ,l's4 ,thus1 any given number of close squares1 followed by an open1 will have so many times three ,l's2 consequently any foundation for square crochet must have a number that can be divided by three4 #ahah4 ,to ,contract an ,edge4 ,this may be done in ,dc1 or long stitch4 ,twist the thread round the hook as often as required1 insert it in the work1 and half do a stitch4 ,instead of finishing it1 twist the thread round again1 until the same number of loops are on1 and work a stitch entirely2 so that1 for two stitches1 there is only one head4 #ahai4 ,to ,join on a ,thread4 ,joins should be avoided as much as possible in open work4 ,in joining1 finish the stitch by drawing the new thread through1 leaving two inches for both ends1 which must be held in4 #ahbj4 ,to ,use several ,colours4 ,this is done in single crochet4 ,hold the threads not in use on the edge of the work1 and work them in4 ,change the colour by beginning the stitch in the old colour1 and finishing it with the new1 continuing the work with the latter holding in the old4 ,if only one stitch is wanted in the new colour1 finish one stitch1 and begin the next with it2 then change4 #ahba4 ,to ,join ,leaves1 c4 ,when one part of a leaf or flower is required to be joined to another1 drop the loop from the hook1 which insert in the place to be joined2 draw the loop through and continue4 #ahbb4 ,to ,work over ,cord4 ,hold the cord in the left hand with the work1 and work round it1 as you would over an end of thread1 working closely4 ,when beads are used they must be first threaded on silk or thread1 and then dropped1 according to the pattern1 on the wrong side of the work4 ,this side looks more even than the other3 therefore1 when bead purses are worked from an engraving1 they are worked the reverse of the usual way1 viz41 from right to left4 #ahbc4 ,oriental ,crochet erroneously termed ,tricotee4 ,this is worked by just making a chain the length required4 ,then put the hook through a loop of the chain1 pull the wool through without twisting it1 and so continue to the end1 keeping all the stitches on the hook4 ,in returning1 twist the wool over the hook1 pull it through the first loop1 twist the wool again over the hook1 pull it through the next1 and so continue to the end4 ,there will now be a row of flat loops1 but not on the edge4 ,work exactly as at the first row which was worked with the chain row1 but in this there is no chain row4 #ahbd4 ,instructions in ,netting4 #ahbe4 ,regularity in ,netting4 ,the beauty of netting consists in its firmness and regularity4 ,all joins in the thread must be made in a very strong knot2 and1 if possible1 at an edge1 so that it may not be perceived4 #ahbf4 ,implements used in ,netting4 ,these are a netting needle and mesh4 ,in filling a netting needle with the material1 be careful not to make it so full that there will be a difficulty in passing it through the stitches4 ,the size of the needle must depend on the material to be employed1 and the fineness of the work4 ,steel needles are employed for every kind of netting except the very coarsest4 ,they are marked from #ab to #bd1 the latter being extremely fine4 ,the fine meshes are usually also of steel2 but1 as this material is heavy1 it is better to employ bone or wooden meshes when large ones are required4 ,many meshes are flat2 and in using them the width is given4 #ahbg4 ,diamond ,netting4 ,the first stitch in this work is termed diamond netting1 the holes being in the form of diamonds4 ,to do the first row1 a stout thread1 knotted to form a round1 is fastened to the knee with a pin1 or passed over the foot1 or on the hook sometimes attached to a work cushion for the purpose4 ,the end of the thread on the needle is knotted to this1 the mesh being held in the left hand on a line with it4 ,take the needle in the right hand2 let the thread come over the mesh and the third finger1 bring it back under the mesh1 and hold it between the thumb and first finger4 ,slip the needle through the loop over the third finger1 under the mesh and the foundation thread4 ,in doing this a loop will be formed1 which must be passed over the fourth finger4 ,withdraw the third finger from the loop1 and draw up the loop over the fourth1 gradually1 until it is quite tight on the mesh4 ,the thumb should be kept firmly over the mesh while the stitch is being completed4 ,when the necessary number of stitches is made on this foundation1 the future rows are to be worked backwards and forwards4 ,to form a round1 the first stitch is to be worked into immediately after the last1 which closes the netting into a circle4 #ahbh4 ,round ,netting4 ,round ,netting is very nearly the same stitch4 ,the difference is merely in the way of putting the needle through the loop and foundation1 or other stitch4 ,after passing the needle through the loop1 it must be brought out1 and put downwards through the stitch4 ,this stitch is particularly suitable for purses4 #ahbi4 ,square ,netting4 ,square ,netting is exactly the same stitch as diamond netting1 only it is begun at a corner1 on one stitch1 and increased 7by doing two in one7 in the last stitch of every row1 until the greatest width required is attained4 ,then1 by netting two stitches together at the end of every row1 the piece is decreased to a point again4 ,when stretched out1 all the holes in this netting are squares4 ,,one ,,kind ,,word ,,may ,,turn ,,aside ,a ,,torrent ,,of ,,anger4 #ahcj4 ,darning on ,netting4 ,square and diamond netting are the most frequently used1 and are ornamented with patterns darned on them1 in simple darning or in various point stitches4 ,in the latter case it forms a variety of the sort of work termed guipure d',art4 #ahca4 ,grecian ,netting4 i4 ,do one plain row4 ,first pattern row4 ,insert the needle in the first stitch1 and1 without working it1 draw through it the second stitch1 through the loop of which draw the first1 and work it in the ordinary way4 ,this forms a twisted stitch1 and the next is a very small loop formed of a part of the second stitch4 ,repeat this throughout the row4 ii4 ,the second row is done plain4 iii4 ,the third like the first2 but the first and last stitches are to be done in the usual manner1 but begin the twisting with the second and third loops4 iv4 ,the fourth is plain4 ,repeat these four rows as often as required4 v4 ,use ,no4 #bj mesh for the fancy rows1 and ,no4 #ad for the plain4 #ahcb4 ,counting ,stitches4 ,stitches in ,netting are always counted by knots4 #ahcc4 ,instructions in ,tatting1 or ,frivolite4 #ahcd4 ,implements for ,tatting4 ,the only necessary implements for tatting are a thin shuttle or short netting-needle1 and a gilt pin and ring1 united by a chain4 ,the cotton used should be strong and soft4 ,there are three available sizes1 ,nos4 #a1 #b1 and #c4 ,attention should be paid to the manner of holding the hands1 as on this depends the grace or awkwardness of the movement4 ,fill the shuttle with the cotton 7or silk7 required1 in the same manner as a netting needle4 ,hold the shuttle between the thumb and first and second fingers of the right hand1 leaving about half a yard of cotton unwound4 ,take up the cotton1 about three inches from the end1 between the thumb and first finger of the left hand1 and let the end fall in the palm of the hand2 pass the cotton round the other fingers of the left hand 7keeping them parted a little71 and bring it again between the thumb and forefinger1 thus making a circle round the extended fingers4 ,there are only two stitches in tatting1 and they are usually done alternately2 this is therefore termed a double stitch4 #ahce4 ,english ,stitch4 ,the first stitch is called the ,english stitch1 and made thus3--,let the thread between the right and left hands fall towards you2 slip the shuttle under the thread between the first and second fingers2 draw it out rather quickly1 keeping it in a horizontal line with the left hand4 ,you will find a slipping loop is formed on this cotton with that which went round the fingers4 ,hold the shuttle steadily1 with the cotton stretched tightly out1 and with the second finger of the left hand slip the loop thus made under the thumb4 #ahcf4 ,french ,stitch4 ,the other stitch is termed ,french stitch2 the only difference being1 that instead of allowing the cotton to fall towards you1 and passing the shuttle downwards1 the cotton is thrown in a loop over the left hand1 and the shuttle passed under the thread between the first and second fingers upwards4 ,the knot must be invariably formed by the thread which passes round the fingers of the left hand4 ,if the operation is reversed1 and the knot formed by the cotton connected with the shuttle1 the loop will not draw up4 ,this is occasioned by letting the cotton from the shuttle hang loosely instead of drawing it out and holding it tightly stretched4 ,when any given number of these double stitches are done1 and drawn closely together1 the stitches are held between the first finger and thumb1 and the other fingers are withdrawn from the circle of cotton1 which is gradually diminished by drawing out the shuttle until the loop of tatting is nearly or entirely closed4 ,the tatted loops should be quite close to each other1 unless directions to the contrary are given4 #ahcg4 ,ornamental ,edging4 ,the pin is used in making an ornamental edge1 something like purl edging1 thus3--,slip the ring on the left-hand thumb1 that the pin attached may be ready for use4 ,after making the required number of double stitches1 twist the pin in the circle of cotton1 and hold it between the forefinger and thumb1 whilst making more double stitches2 repeat4 ,the little loops thus formed are termed picots4 #ahch4 ,trefoil ,tatting4 ,this is done by drawing three loops up tightly1 made close together1 and then leaving a short space before making more4 ,the trefoil is sewed into shape afterwards with a needle4 #ahci4 ,to ,join ,loops4 ,when two loops are to be connected1 a picot is made in the first1 wherever the join is required4 ,when you come to the corresponding part of the second loop1 draw the thread which goes round the fingers of the left hand through the picot with a needle1 pulling through a loop large enough to admit the shuttle4 ,slip this through1 then draw the thread tight again over the fingers1 and continue the work4 ,in many patterns a needle is used to work over1 in buttonhole stitch1 the thread which passes from one loop to another4 ,a long needleful of the same cotton or silk used for the tatting is left at the beginning of the work1 and a common needle used to buttonhole over bars wherever they occur4 #ahdj4 ,alternative ,picots4 ,picots are also sometimes made with the needle and cotton in working over these bars4 #ahda4 ,instructions in ,knitting4 #ahdb4 ,improvements in ,process4 ,although the art of knitting is known perhaps more generally than almost any other kind of fancy work1 still as the knowledge is not universal1 and there have been of late years great improvements in many of the processes1 we hope that a short account of all the stitches1 and the elementary parts of the craft1 will be welcomed by many of our friends--and most seriously would we recommend them to attain perfection in this branch of work1 because1 above all others1 it is a resource to those who1 from weak eyes1 are precluded from many kinds of industrial amusement1 or who1 as invalids1 cannot bear the fatigue of more elaborate work4 ,the fact is that knitting does not require eyesight at all2 and a very little practice ought to enable any one to knit whilst reading1 talking1 or studying1 quite as well as if the fingers were unemployed4 ,it only requires that the fingers should be properly used1 and that one should not be made to do the duty of another4 #ahdc4 ,implements for ,knitting4 ,these are rods or pins of ivory1 bone1 or steel4 ,the latter are most commonly used1 and should have tapered points1 without the least sharpness at the extremity4 #ahdd4 ,casting ,on4 ,the first process in knitting is casting on4 ,to effect this1 hold the end of cotton between the first and second fingers of the left hand2 bring it over the thumb and forefinger1 and bend the latter to twist the cotton into a loop2 bend the needle in the loop2 hold the cotton attached to the reel between the third and little fingers of the right hand1 and over the point of the forefinger2 bring the thread round the needle by the slightest possible motion2 bend the needle towards you1 and tighten the loop on the left-hand finger1 in letting it slip off to form the first stitch4 #ahde4 ,formation of ,stitches4 ,now take that needle with the loop on it in the left hand1 and another in the right4 ,observe the position of the hands4 ,the left hand needle is held between the thumb and the second finger1 leaving the forefinger free1 to aid in moving the points of the needles4 ,this mode of using the forefinger1 instead of employing it merely to hold the needle1 is the great secret of being able to knit without looking at the work1 for so extremely delicate is the sense of touch in this finger1 that it will1 after a little practice1 enable you to tell the sort of stitch coming next1 in the finest material1 so that knitting becomes merely mechanical4 ,insert the point in the loop1 bringing it behind the other needle1 slip the thread round it1 bring the point in front1 and transfer the loop to the left-hand needle without withdrawing it from the right hand4 ,repeat the process for any number of stitches required4 #ahdf4 ,plain ,knitting4 ,slip the point of the right-hand needle in a loop1 bring the thread round it1 and with the forefinger push the point of the needle off the loop so that the thread just twisted round forms a new one on the right hand4 #ahdg4 ,purling4 ,the right-hand needle is slipped in the loop in front of the left-hand one1 and the thread1 after passing between the two1 is brought round it2 it is then worked as before4 ,the thread is always brought forward before beginning a purled stitch1 unless particular directions to the contrary are given4 #ahdh4 ,mode of making ,stitches4 ,to make one1 merely bring the thread in front before knitting1 when1 as it passes over the needle1 it makes a loop2 to make two1 three1 or more1 pass the thread round the needle in addition1 once for #b1 twice for #c1 and so on4 #ahdi4 ,to ,decrease4 ,take one stitch off without knitting2 knit one1 then slip the point of the left-hand needle in the unknitted stitch and draw it over the other4 ,it is marked in receipts d4 ,to decrease #b or more1 slip #a1 knit #b1 #c1 or more together1 as one1 and pass the slip stitch over4 #ahej4 ,how to ,join a ,round4 ,four or five needles are used in round work1 such as socks1 stockings1 c4 ,cast on any given number of stitches on one needle1 then slip another needle in the last stitch1 before casting any on it2 repeat for any number4 ,when all are cast on1 knit the first #b stitches off on to the end of the last needle4 ,one needle is always left unused in casting on for a round4 #ahea4 ,how to ,join ,toe of ,sock1 c4 ,divide all the stitches on to two needles1 hold both in the left hand1 as if they were one1 and in knitting take a loop off each one1 which knit together4 #aheb4 ,to ,cast off4 ,knit #b stitches2 with the left-hand needle draw the first over the second2 knit another2 repeat4 ,observe that the row before the casting off should never be very tightly knitted4 #ahec4 ,to ,knit ,three ,stitches ,together4 ,to knit three stitches together1 so that the centre one shall be in front4--,slip #b off the needle together knit the third1 and draw the others over together4 #ahed4 ,to ,raise a ,stitch4 ,to raise a stitch is to knit the bar of thread between the two stitches as one4 #ahee4 ,abbreviations4 ,the abbreviations used are3 ,k1 knit2 ,p1 purl2 ,d4 decrease2 ,k #b t1 knit two together2 ,p #b t1 purl #b together2 ,m #a1 make one4 #ahef4 ,size of ,needles4 ,take care to have needles and cotton or wool that are suitable to each other in size4 ,the work of the best knitter in the world would appear ill done if the needles were too fine or too coarse4 ,in the former case1 the work would be close and thick2 in the latter it would be too much like a cobweb4 #aheg4 ,instructions in ,embroidery and ,canvas ,work4 #aheh4 ,embroidery4 ,embroidery1 properly speaking1 includes every sort of ornamental work done with a sewing needle of any kind2 but in its popular acceptation1 it applies only to the ornamentation of any article by the eye1 or from drawn or marked patterns--whatever may be the material1 or combination of materials employed2 ,berlin or canvas work1 on the contrary1 is the usual designation of all kinds of embroidery on canvas1 done by counting threads1 and frequently by the aid of a painting on checked paper4 #ahei4 ,distinction in ,embroidered ,work4 ,although these two different sorts of work are really equally entitled to the designation of embroidery1 yet for the sake of making our hints as intelligible as possible1 we will adopt the popular terms1 and confine our present remarks to that sort of embroidery which is not executed by the stitch4 ,,be ,a ,,friend ,,to ,,virtue--,a ,,stranger ,,to ,,vice4 #ahfj4 ,materials4 ,every sort of embroidery material may be used for embroidering upon4 ,the most common are muslin1 cambric1 velvet1 satin1 cloth1 and leather4 #ahfa4 ,application4 ,the simplest style of embroidery is that termed ,application1--that is1 where the pattern is in one material1 laid on another which forms the ground4 ,in this way muslin is worked on net1 velvet is laid on cloth1 or on another velvet1 and cretonne designs cut out and laid on another material1 the edges being either sewed over1 or ornamented with fancy cord1 braid1 gold thread1 or any other appropriate material4 #ahfb4 ,braiding4 ,another very easy style of ornamentation is that known as braiding4 ,children's dresses are worked with narrow silk or worsted braid1 the latter being also used for ladies' aprons1 flounces1 c4 ,gold and silver braid enter largely into various sorts of decorated needlework1 and the ,victoria braid1 of cotton1 which has something of the appearance of satin stitch1 is generally known4 #ahfc4 ,stitches in ,braiding4 ,there is considerable art required to achieve putting on the ,victoria braid evenly and firmly4 ,the stitches should be taken across the braid4 ,this makes it lie flat4 #ahfd4 ,elaborate ,embroidery4 ,but the most elaborate kinds of embroidery are those which represent flowers1 fruit1 and other devices on any material2 and these may be divided into white and coloured embroidery4 #ahfe4 ,broderie ,anglaise4 ,white embroidery1 or embroidery on muslin1 is used for a great variety of articles of ladies' dress4 ,the simplest is termed ,broderie ,anglaise4 ,in this style1 the pattern is either in satin stitch1 or from left to right1 formed of holes cut out of the muslin1 and sewed over with embroidery cotton4 ,the great art in working broderie is to make the holes all of the same size1 and to take the stitches closely and regular4 #ahff4 ,satin ,stitch4 ,satin stitch is a smooth raised work1 used for leaves1 flowers1 c4 ,it is done by first tracing the outlines accurately with soft cotton1 then taking stitches from point to point of the part to be raised1 so as to have the greatest thickness of cotton in the centre1 and sewing it over1 in stitches taken close together1 but slightly slanting1 and completely across the part outlined4 ,the veining of leaves is generally formed by taking the stitches from the vein to the edge1 first on one side and then on the other4 ,the borders of embroidered muslin collars1 c41 are usually finished with buttonhole stitch1 worked either the width of an ordinary buttonhole1 or in long stitches1 and raised like satin stitch4 ,eyelet holes are made by piercing round holes with a stiletto1 and sewing them round4 #ahfg4 ,fancy ,stitches4 ,there are many fancy stitches introduced into muslin work1 but these require to be practically taught4 #ahfh4 ,frame for ,embroidery4 ,the kind of frame on which muslin is most easily worked1 consists of two hoops of wood1 about eight inches in diameter4 ,one is rather smaller than the other4 ,on it the muslin is stretched1 and the larger one being slipped over it1 and fitting tightly1 keeps the muslin in its place4 #ahfi4 ,embroidery on ,satin1 c4 ,satin and velvet are embroidered in coloured silks1 gold and silver bullion1 pearls1 c4 ,a very fashionable style is the work with ombre or shaded silks4 #ahgj4 ,netting ,silk in ,embroidery4 ,the most delicate kinds of embroidery are worked with fine netting silk1 one strand of which is drawn out4 ,this makes the silk appear softer and richer4 #ahga4 ,shading in ,silks4 ,it requires considerable care to work well with ombre silks1 to avoid incorrect shading4 ,nature should be followed as closely as possible4 ,not only must the form be carefully preserved1 but the lights and shades must be disposed in an artistic manner4 ,for instance3 the point of a leaf is never the darkest part1 nor should the lower leaves and flowers of a group of the same kind be light4 #ahgb4 ,materials used in ,embroidery and ,canvas ,work4 ,the materials for canvas work and embroidery may be classed under the names of wool1 silk1 chenille1 and braid2 beads1 straw1 and a variety of other fancy materials1 are also brought into use4 ,a knowledge of the proper mode of using them1 and the varieties of each which are made1 is one of the most useful things it is possible for the amateur needle-woman to become acquainted with4 ,we will1 therefore1 take them in their order4 #ahgc4 ,wool4 ,german wool 7or ,berlin wool1 as it is commonly called7 is the most beautiful material manufactured for canvas-work4 ,the vast variety of shades1 the exquisite tints produced1 the softness and evenness of the fabric1 are beyond all praise4 ,we speak of ,berlin wool as it ought to be2 for no article is more frequently of inferior quality4 ,from damp1 or bad packing1 or many other causes1 it is frequently crushed and injured1 and in that state is not fit to be used for good work4 ,berlin wool is supposed to be all dyed1 as well as made1 abroad2 at present a large proportion is entirely produced in our own country1 which is little1 if at all1 inferior to the foreign4 ,berlin wool is made only in two sizes1 #d-thread and #h-thread2 unless the latter is specified in directions1 the other is always implied4 ,berlin wools are either dyed in one colour1 or in shades of the same colour1 or 7very rarely7 in shades of several colours4 ,technically1 a silk or wool dyed in shades of the same colour1 going gradually from light to dark1 and from dark to light again1 is termed an ombre1 or shaded wool or silk1 whereas chine is the term employed when there are several colours used4 ,there are1 also1 what are called short and long shades2 that is1 in the former the entire shades1 from the lightest to the lightest again1 will occur within a short space1 a yard or so2 whereas1 in long shades the gradation is much more gradually made4 ,we notice these apparently trifling differences that readers may comprehend the importance of obtaining precisely the proper materials for each design4 ,if we prescribe a certain article1 it is because it and no other will give the effect4 ,transparent1 white1 or silver beads are usually worked with white silk1 but clear glass beads1 threaded on cerise silk1 produce a peculiarly rich effect by the coloured silk shining through transparent glass4 ,the silk used must be extremely fine1 as the beads vary much in size4 ,a change of material1 which might appear of no consequence whatever1 would completely spoil the effect of the design4 #ahgd4 ,fleecy ,wool4 ,fleecy wool is the sort of wool used for jackets and other large articles4 ,some of the tints are quite as brilliant as those of ,berlin wool4 ,it is made in #c1 #d1 #f1 #h1 and #ab threads1 and is much cheaper than ,german wool4 ,it does very well for grounding large pieces of canvas work4 #ahge4 ,shetland ,wool4 ,shetland wool is very fine and soft1 is much used1 and prized for shawls and neckties and for veils4 #ahgf4 ,eis ,wool4 ,a pure ,german wool of silky brightness1 is used for the same purpose as ,shetland wool excepting for veils4 ,it is also used instead of silk for embroidering on velvet1 as tea cosies1 c4 #ahgg4 ,andalusian ,wool4 ,andalusian wool is a medium wool1 less thick than ,berlin wool1 is used for cuffs and shawls4 #ahgh4 ,other kinds of ,wool4 ,there are also other names given to wools by the vendors or manufacturers of them3 for instance1 ,the ,peacock ,wool and ,the ,coral ,wool are trade marks1 and not particular wools4 #ahgi4 ,scotch ,fingering ,wool4 ,scotch fingering wool is used for knitting stockings and socks1 and gentlemen's kilt hose4 #ahhj4 ,thin ,lambs' ,wool and ,wheeling ,yarn4 ,scotch yarns1 used principally for children's socks and stockings4 #ahha4 ,merino ,wool4 ,merino wool is the produce of a ,spanish breed of sheep4 ,the wool was introduced into this country about the close of the last century4 ,george ,,iii4 was a great patron of this breed4 ,french ,merino is made from this peculiarily soft wool2 so also ,berlin wool1 used for canvas embroidery4 #ahhb4 ,angola ,wool4 ,the produce of an ,african breed of sheep2 is a soft hairy wool4 ,is used for making ,angola shawls and gloves1 valued for their extreme softness and warmth4 ,these were popular till the cotton manufacturers introduced a very poor imitation make entirely of cotton4 #ahhc4 ,camel-hair ,wool4 ,camel-hair wool is the production of the llama1 or al-lama1 a native of ,south ,america4 ,this ruminant animal resembles in its nature1 but not in its form1 a camel4 ,the back and sides of the llama are clothed with fine long woolly hairs1 becoming smooth1 silky1 and shining towards the tips1 the general colours being of a uniform bright brown4 ,the native ,indians use it in the manufacture of stuffs1 ropes1 bags1 and mats4 #ahhd4 ,alpaca4 ,al-,paco produces the alpaca wool4 ,this creature is also a species of camel1 though different in shape4 ,cavier regarded the paco as a variety of the llama2 so also the vicugua4 ,the llama is generally used as a beast of burden1 while the former are used chiefly for their flesh and wool4 #ahhe4 ,yak ,lace and ,fringe4 ,this is said to be made from the tail hair of an animal resembling an ox1 a horse1 and sheep2 the first for its shape1 the next for its tail1 and the third for its wool4 ,the tail1 under the ,indian name of ,chowrie1 is often mounted in horns and silver1 and used as a switch to keep off flies4 ,the yak inhabits the coldest parts of ,tibet1 ,india4 #ahhf4 ,silk4 ,this well known production of the silk-worm in its natural state1 as reeled from the cocoon1 is termed raw silk2 and before this can be used for weaving it requires to be twisted1 or1 as it is technically termed1 thrown2 that is to say1 it is not two threads twisted one over the other1 but the single filament itself is twisted so as to render it firmer2 this is termed singles4 ,the next process is termed tram4 ,this is two threads loosely twisted together4 ,this usually constitutes the weft silk1 which is thrown by the shuttle across the long threads1 or warp1 of the piece-silk4 #ahhg4 ,organzine4 ,organzine1 or hard silk1 generally constitutes the warp1 or length of the silk4 ,this is made by first twisting each individual thread of silk1 and then two or more of the threads are twisted together by the throwing mill 7throw one thread over the other74 ,in this state it must be boiled1 to discharge the gum which renders the silk hard to the touch1 and unfit to receive the dye4 ,it is now boiled in soap and water for four hours1 and then boiled in clear water to discharge the soap2 after which it is glossy1 soft1 and fit for wearing4 #ahhh4 ,filoselle ,silk4 ,filoselle silk was formerly a spun silk1 and the product chiefly of the silkworm1 which naturally eats its way through its cocoon4 ,it is only comparatively of late years that this silk has been used4 ,the short filaments are spun in the same way that cotton and wool are spun1 and is afterwards woven4 ,a great deal of this silk is used for stockings and socks1 and for weaving in with wool-fabrics1 but there is also another kind of ,filoselle used in needlework4 ,this is two-thread silk1 or tram4 ,eight or ten of these slightly twisted threads form a strand of silk1 so that1 according to the purpose required1 one1 two1 or more threads of it can be used for embroidery4 ,this is glossy as satin4 #ahhi4 ,floss ,silk4 ,floss silk consists of several filaments of untwisted silk sufficient to make a strand of silk4 ,it is used for working on the surface of wool stitches to heighten the effect and give brilliancy4 #ahij4 ,tusseh ,silk4 ,tusseh silk or1 as some term it1 ,tussore1 is spun from the silk of the perforated cocoon of the tusseh-moth4 ,this silk is seldom dyed1 being the natural colour of the cocoon1 which cannot be satisfactorily extracted2 nor will it absorb dye perfectly4 #ahia4 ,embroidery ,silk4 ,embroidery silk is bright and lustrous1 and composed of two rather loosely twisted large threads4 ,sadler's ,silk and ,purse-,silk have three threads4 ,sewing ,silk has two4 ,tailor's ,twist three threads4 #ahib4 ,chenille4 ,chenille is of two kinds4 ,chenille broder 7the finest sort71 and chenille ordinaire1 which is stiff1 and about the thickness of a quill3 both are round4 ,the extreme richness of the appearance of chenille makes it suitable for any work requiring great brilliancy2 as the plumage of birds1 some flowers1 and arabesques4 ,silk canvas is much embroidered with chenille1 but is extremely expensive1 and very soon injured by dust4 ,it should only be employed for articles intended to be glazed1 such as pole-screens1 the tops of work-boxes1 and screens4 #ahic4 ,arrasene4 ,arrasene is a perfectly flat silk-chenille--and is used for embroidery on all descriptions of material4 #ahid4 ,braids4 ,braids are of various kinds4 ,russian silk braids are generally employed for dresses1 slippers1 c42 but for many of these purposes the new ,albert braid recently manufactured in ,england is much richer and far more effective4 ,russian silk braid is generally narrow1 and the plait is of that kind which is termed ,grecian--all the strands going from the edge to the centre4 ,in ,french braid1 on the contrary1 the plait of every two strands over each other4 ,french braid1 in silk1 is very little used in this country4 ,slippers and other small articles worked in braid have the effect greatly improved by laying a gold thread on one or both sides of the braid4 #ahie4 ,victoria1 ,adelaide1 or ,coronation ,braid4 ,victoria1 ,adelaide1 or ,coronation braid 7for the same article has been called by all these various names71 is a cotton braid1 which1 when laid on net or muslin1 looks something like satin-stitch4 ,it is composed of thick and thin parts alternately1 and is made in only two sizes4 #ahif4 ,albert ,braid4 ,albert braid is a sort of silk cord1 made in many beautiful colours4 ,it is intended for either application1 in braiding1 and being raised1 looks extremely well1 with very small outlay of time or money4 #ahig4 ,gold and ,silver ,braids4 ,gold and silver braids are often used in ,mosaic work1 and for slippers1 blotting-cases1 c4 ,the ,mosaic braid1 which is comparatively cheap1 is generally used4 #ahih4 ,stitches4 ,various stitches are used in embroidery with crewels and silk4 #ahii4 ,stem ,stitch4 ,stem stitch1 also ,crewel stitch1 is that used for stems and for ordinary filling-in of flowers and arabesques4 ,instead of working from right to left1 the stitches are smoother if worked from left to right4 ,in stems a long stitch is made1 and then a second halfway the length of the first1 and half-way beyond it1 till a stem is formed2 and to complete it work from right to left1 placing the needle under a stitch of the stem1 not of the material1 and so work back upon the top of the previous stitches4 ,in the stem first worked only the tiniest piece of the material is taken up on the needle1 so that the wool or silk is all on the surface4 #aijj4 ,stem ,stitch in ,flowers1 c4 ,in flowers and arabesques the stem-stitch is worked straight1 but each stitch differing in length from the other1 so as to make the wool smooth4 ,commence the work at the lowest part of the petals1 and work upwards to the edge4 #aija4 ,split ,stem ,stitch4 ,having worked one stitch1 in making the second split the first stitch in the centre with the needle4 ,in the stitch1 the thread is continued under the material4 #aijb4 ,couching4 ,couching is a laying down on the outline of the design1 a thick strand of filoselle1 or cord or wool or silk of any kind1 and then over-stitching it down with a fine silk of the same1 or a contrasting colour4 #aijc4 ,basket-work ,stitch and ,diaper ,stitch4 ,these are done with gold1 silver1 or silk cords1 stitched on the material in patterns1 with silk of another1 or of the same colour4 ,the cords are just passed through the back of the work to its surface2 either one1 two1 or three at a time are held in place by the left hand1 the over-stitching being done by the right hand4 #aijd4 ,canvas for ,cross-stitch ,work4 ,the ,penelope is now universally used where the ground is filled in4 ,formerly it resembled the silk canvas now used where no grounding is required1 but by accident a manufacturer observing some cross-stitch work unpicked1 took the hint1 and the result was the ,penelope canvas1 of which there are different degrees of fineness1 determined by the number of double-crossed threads that may fill the space of one inch4 #aije4 ,elephant ,penelope ,canvas4 ,elephant ,penelope ,canvas is extremely coarse--fitted for working rugs and eight or twelve thread wools4 #aijf4 ,silk ,canvas4 ,silk canvas requires no grounding2 it is made of a cotton thread overcast with silk1 and resembles coarse even-threaded cheese cloths1 but is silky4 #aijg4 ,mode of doing ,canvas ,work4 ,this is always done by the thread1--particular care should in all cases be taken that the size of the various materials is properly proportioned4 ,placing the canvas in a frame1 technically termed dressing the frame1 is an operation which requires considerable care4 ,the frame itself1 especially for a large piece of work1 should be substantially made2 otherwise the stress upon it will be apt to warp it1 and drag the canvas4 ,if this occurs to any extent1 the injury can never be repaired4 #aijh4 ,to ,frame ,canvas4 ,after herringboning the raw edges of the canvas1 sew them1 by the thread1 to the webbing of the frame1--that is1 to the top and bottom4 ,then stretch the ends till the canvas is extended to its utmost length1 put in the pegs1 and brace the sides with fine twine4 ,if the canvas is too long for the frame1 and any part has to be rolled over the end1 let the wood be first covered with a few thicknesses of silver paper4 #aiji4 ,design on ,cloth4 ,sometimes1 to save the trouble of grounding1 a design is worked on cloth1 over which canvas is laid4 ,whenever this is the case1 the cloth must be carefully damped1 to remove the gloss1 before it is put into the frame4 ,then1 as cloth will always stretch much more than canvas1 it must be cut a little smaller both ways4 ,the raw edges of the cloth should be turned in1 and tacked to the canvas before they are framed4 ,some people withdraw the threads of canvas after the work is done2 but it has a much richer effect if the threads of canvas are cut close to the outer stitches2 and if there are any small spaces in the pattern1 where the ground should be seen1 they may be worked in wool of the colour of the ground4 #aiaj4 ,stretching ,work4 ,should a piece of work be a little drawn when taken out of the frame1 damp the back well with a clean sponge1 and stretch it again in the frame in the opposite direction4 ,whenever ,berlin-work is done on any solid thick material1 as cloth1 velvet1 c41 a needle should be used with an eye sufficiently large to form a passage for this wool4 ,this prevents the latter from being crushed and impoverished as it passes through4 #aiaa4 ,stitches in ,canvas ,work4 ,there are five kinds of stitch used in canvas work--,cross ,stitch1 ,tent ,stitch1 ,tapestry ,stitch1 ,german ,stitch1 and ,irish ,stitch4 #aiab4 ,cross ,stitch4 ,cross stitch is generally known4 ,the needle is brought up in one pole of the canvas and down on another1 two threads higher and more to the right4 ,the slanting thread is then crossed in the opposite direction4 ,a cross-stitch covers two threads in each direction4 #aiac4 ,tent ,stitch4 ,tent stitch occupies one-fourth the space of cross-stitch4 ,it is taken from one hole to the next above1 and on the right hand side of a previous stitch4 ,,every ,,one ,,basteth ,,the ,,fat ,,hog1 ,,while ,,the ,,lean ,,one ,,burneth4 #aiad4 ,tapestry ,stitch4 ,tapestry stitch crosses two threads of the canvas in the length1 and one in the width4 ,it is sometimes called ,gobelin stitch1 because it resembles somewhat the ,gobelin tapestry4 ,it is not suited for coarse canvas1 and1 in working from a ,berlin pattern1 two straight stitches must be counted as one square cross stitch4 #aiae4 ,german ,stitch4 ,german stitch is worked diagonally1 and consists of the first part of a cross stitch1 and a tent stitch alternately worked4 #aiaf4 ,irish ,stitch4 ,irish stitch is worked parallel with the selvedges of the canvas4 ,none of the stitches cross the threads in the width4 ,in the first row1 take the thread alternately over four and two threads2 in all future rows take the stitches over four threads1--which1 as they rise--first from the long and then from the short stitch1 will produce the same appearance in others4 #aiag4 ,handling ,wool4 ,with regard to wools1 they should never be wound1 as the least handling crushes the pile and spoils them4 ,chenille needs still more careful handling4 #aiah4 ,stiffening ,work4 ,to stiffen large pieces of work1 wet the wrong side thoroughly with gum water or gum tragacanth1 and dry it before a fire 7the wet side nearest the fire71 before removing it from the frame4 #aiai4 ,beads in ,canvas ,work4 ,beads in canvas work have the treble merit of being at once brilliant1 durable1 and attractive4 #aibj4 ,tapestry ,painting4 ,tapestry painting is an imitation of the famed ,gobelin tapestry1 which is hand-woven over fine cord4 ,the imitation is painted on a machine-woven rep canvas3 the term rep is a corruption of the ,saxon term wrepp1 or rape1 a cord1 ,dutch roop1 from which we get the word rope4 ,in the ,gobelins the shading of the different tints of wool that form a picture1 or other designs1 are put in by hand work1 or shuttles moved by the hand1 and on the wrong side of the picture1 and the threads of wool1 the weft run longitudinally1 not horizontally1 so that when the design is finished the picture is turned horizontally1 and is complete4 ,in ,tapestry ,painting the rep of the canvas is from right to left 7horizontal71 and this is then painted over and forms a picture in imitation of the ,gobelin tapestry4 ,the latter is so named after its ,french inventor1 ,giles ,gobelin1 about #aebj4 ,he was a famous dyer who discovered the celebrated ,gobelin's scarlet dye4 ,the house in which he lived was purchased by ,louis ,,xiv for a manufactory of tapestry for adorning palaces1 the designs for which were drawn by ,le ,brun1 a celebrated ,french painter1 about #afff4 ,her ,majesty ,queen ,victoria has recently caused to be established at ,windsor1 an establishment where the art of making ,gobelin ,tapestry is successfully taught4 #aiba4 ,tapestry of ,auxerre4 ,this town1 in the northern part of the province of ,burgundy1 was once famous for its tapestry of a peculiar make4 ,the design was handwoven in small patches of colour1 and then was sewed together at the back to form the picture4 ,tapestry painting in blocks or masses of a single colour successfully imitate this tapestry1 only that where the joining is of the real ,auxerre tapestry is in tapestry painting marked by a black outline4 #aibb4 ,terra ,cotta ,painting4 ,terra ,cotta is an ,italian term for burnt-earth4 ,bricks are a coarse kind of terra cotta4 ,the new building erected at ,kensington for the reception of valuable remains and subjects of natural history1 is built entirely of terra cotta slabs4 ,terra ,cotta vases of the early and late ,etruscan period1 such as those in the ,british ,museum1 are priceless4 ,these are painted in various designs1 and burnt in4 ,the ,doulton ,ware is a close1 if not exact1 representation of these matchless specimens4 ,terra ,cotta painting is simply vases and plates of red terra cotta1 painted in ,greek designs with ordinary black paint1 and then varnished1 or plates painted with a similar medium1 in flowers of various colours4 ,these last1 of course1 are no imitations of the antique4 ,,time ,,and ,,tide ,,tarry ,,for ,,no ,,man4 #aibc4 ,lustra ,painting4 ,lustra painting is a recent invention that so much resembles silk embroidery as to be mistaken for it4 ,the outline of a design is sketched either on ,roman satin or any smooth fabric1 and then bronze powders of different colours are rubbed in with a preparation which is a trade secret4 ,the leaves and stems are outlined in silk1 this rendering the imitations more complete4 #aibd4 ,hints upon ,etiquette4 #a ,footnote #a3 ,see ,etiquette and ,social ,ethics4 #as4 ,london3 ,houlston and ,sons #aibe4 ,introduction to ,society4 ,avoid all extravagance and mannerism1 and be not over-timid at the outset4 ,be discreet and sparing of your words4 ,awkwardness is a great misfortune1 but it is not an unpardonable fault4 ,to deserve the reputation of moving in good society1 something more is requisite than the avoidance of blunt rudeness4 ,strictly keep to your engagements4 ,punctuality is the essence of politeness4 #aibf4 ,the ,toilet4 ,too much attention cannot be paid to the arrangements of the toilet4 ,a man is often judged by his appearance1 and seldom incorrectly4 ,a neat exterior1 equally free from extravagance and poverty1 almost always proclaims a right-minded man4 ,to dress appropriately1 and with good taste1 is to respect yourself and others4 ,a gentleman walking1 should always wear gloves1 this being one of the characteristics of good breeding4 ,fine linen1 and a good hat1 gloves1 and boots1 are evidences of the highest taste in dress4 #aibg4 ,visiting ,dress4 ,a black coat and trousers are indispensable for a dinner1 or a ball4 ,either a white or black waistcoat is proper on such occasions4 ,morning dress is sufficient for an ordinary visit of ceremony4 #aich4 ,officers' ,dress4 ,upon public and state occasions all officers should appear in uniform4 #aibi4 ,ladies' ,dress4 ,ladies' dresses should be chosen so as to produce an agreeable harmony4 ,never put on a dark-coloured bonnet with a light spring costume4 ,avoid uniting colours which will suggest an epigram2 such as a straw-coloured dress with a green bonnet4 #aicj4 ,arrangement of the ,hair4 ,the arrangement of the hair is most important4 ,bands are becoming to faces of a ,grecian caste4 ,ringlets better suit lively and expressive heads4 ,avoid the extremes of fashion1 whatever the fashion may be1 especially those fashions which tend to spoil the hair and render it unfitted for plainer styles4 #aica4 ,excess of ,lace and ,flowers4 ,whatever be your style of face1 avoid an excess of lace1 and let flowers be few and choice4 #aicb4 ,appropriateness of ,ornaments4 ,in a married woman a richer style of ornament is admissible4 ,costly elegance for her--for a young girl1 a style of modern simplicity4 #aicc4 ,simplicity and ,grace4 ,the most elegant dress loses its character if it is not worn with grace4 ,young girls have often an air of constraint1 and their dress seems to partake of their want of ease4 ,in speaking of her toilet1 a women should not convey the idea that her whole skill consists in adjusting tastefully some trifling ornaments4 ,a simple style of dress is an indication of modesty4 #aicd4 ,cleanliness4 ,the hands should receive special attention4 ,they are the outward signs of general cleanliness4 ,the same may be said of the face1 the neck1 the ears1 and the teeth4 ,the cleanliness of the system generally1 and of bodily apparel1 pertains to ,health1 and is treated of under this head4 #aice4 ,the ,handkerchief4 ,there is considerable art in using this accessory of dress and comfort4 ,avoid extreme patterns1 styles1 and colours4 ,never be without a handkerchief4 ,hold it freely in the hand1 and do not roll it into a ball4 ,hold it by the centre1 and let the corners form a fan-like expansion4 ,avoid using it too much4 ,with some persons the habit becomes troublesome and unpleasant4 ,,punctuality ,,begets ,,confidence4 #aicf4 ,visits and ,presentations4 i4 ,friendly calls should be made in the forenoon1 and require neatness1 without costliness of dress4 ii4 ,calls to give invitations to dinner-parties1 or balls1 should be very short1 and should be paid in the afternoon4 iii4 ,visits of condolence require a grave style of dress4 iv4 ,a formal visit should never be made before noon4 ,if a second visitor is announced1 it will be proper for you to retire1 unless you are very intimate both with the host and the visitor announced2 unless1 indeed1 the host expresses a wish for you to remain4 v4 ,visits after balls or parties should be made within a month4 vi4 ,in the latter1 it is customary to enclose your card in an envelope1 bearing the address outside4 ,this may be sent by post1 if you reside at a distance4 vii4 ,but1 if living in the neighbourhood1 it is polite to send your servant1 or to call in person4 ,in the latter case a corner should be turned down4 viii4 ,scrape your shoes and use the mat4 ,never appear in a drawing-room with mud on your boots4 ix4 ,when a new visitor enters a drawing-room1 if it be a gentleman1 the ladies bow slightly1 if a lady1 the guests rise4 x4 ,hold your hat in your hand1 unless requested to put it down4 ,then lay it beside you4 xi4 ,the last arrival in a drawing-room takes a seat left vacant near the mistress of the house4 xii4 ,a lady is not required to rise to receive a gentleman1 nor to accompany him to the door4 xiii4 ,when your visitor retires1 ring the bell for the servant4 ,you may then accompany your guest as far towards the door as the circumstances of your friendship seem to demand4 xiv4 ,request the servant1 during the visits of guests1 to attend to the door the moment the bell rings4 xv4 ,when you introduce a person1 pronounce the name distinctly1 and say whatever you can to make the introduction agreeable4 ,such as an old and valued friend1 a schoolfellow of mine1 an old acquaintance of our family4 xvi4 ,never stare about you in a room as if you were taking stock of those who are present4 xvii4 ,the gloves should not be removed during a visit4 xviii4 ,be hearty in your reception of guests2 and where you see much diffidence1 assist the stranger to throw it off4 xix4 ,a lady does not put her address on her visiting card4 #aicg4 ,balls and ,evening ,parties4 i4 ,an invitation to a ball should be given at least a week beforehand4 ii4 ,upon entering1 first address the lady of the house2 and after her1 the nearest acquaintances you may recognise in the room4 iii4 ,if you introduce a friend1 make him acquainted with the names of the chief persons present4 ,but first present him to the lady of the house1 and to the host4 iv4 ,appear in full dress4 v4 ,always wear gloves4 vi4 ,do not wear rings on the outside of your gloves4 vii4 ,avoid an excess of jewellery4 viii4 ,do not select the same partner frequently4 ix4 ,distribute your attentions as much as possible4 x4 ,pay respectful attention to elderly persons4 xi4 ,be cordial when serving refreshments1 but not importunate4 xii4 ,if there are more dancers than the room will accommodate1 do not join in every dance4 xiii4 ,in leaving a large party it is unnecessary to bid farewell1 and improper to do so before the guests4 xiv4 ,in balls and large parties there should be a table for cards1 and two packs of cards placed upon each table4 xv4 ,chess and all unsociable games should be avoided4 xvi4 ,although many persons do not like to play at cards except for a stake1 the stakes agreed to at parties should be very trifling1 so as not to create excitement or discussion4 xvii4 ,the host and hostess should look after their guests1 and not confine their attentions4 ,they should1 in fact1 attend chiefly to those who are the least known in the room4 xviii4 ,avoid political and religious discussions4 ,if you have a hobby1 keep it to yourself4 xix4 ,after dancing1 conduct your partner to a seat4 xx4 ,resign her as soon as her next partner advances4 7,for the ,figures of ,dances1 see pars4 #aci-aei4--,see ,,hints ,,upon ,,etiquette1 par #bjbd47 #aich4 ,marriage ,arrangements4 #aici4 ,special ,licences4 ,special licences are dispensations from the ordinary rule1 under which marriages can only take place canonically in the parish church1 or other places duly licensed for that purpose4 ,they can only be obtained from the ,metropolitan or archbishop of the province1 and often with no small difficulty1 not being readily granted2 and when obtained the fees are about #ej4 #aidj4 ,common ,licences4 ,common ,licences enable persons of full age1 or minors with consent of parents or guardians1 to be married in the church of the parish in which one of them has resided for three weeks4 ,they are procured from ,doctors' ,commons1 or from any surrogate1 at the cost of about #b #ajs4 #aida4 ,banns4 ,banns must be published three times in the parish church1 in each place where the persons concerned reside4 ,the clerk is applied to on such occasions2 his fee varies from #as4 #f;d4 upwards4 ,when the marriage ceremony is over1 the parties repair to the vestry1 and enter their names in the parish registry4 ,the registry is signed by the clergyman and the witnesses present1 and a certificate of the registry is given to the bridegroom if desired4 ,the charge for a certificate of marriage is #bs4 #g;d41 including the penny stamp on the documents1 as by law required1 and the clergyman's fee varies according to circumstances4 ,the clerk will at all times give information thereupon2 and it is best for a friend of the bridegroom to attend to the pecuniary arrangements4 #aidb4 ,marriage by ,registration4 ,an ,act was passed in the reign of ,william the ,fourth1 by which it was rendered legal for persons wishing to be married by a civil ceremony1 to give notice of their intention to the ,registrar of ,marriages in their district or districts4 ,three weeks' notice is necessary1 to give which the parties call1 separately or together1 at the office of the registrar1 who enters the names in a book4 ,when the time of notice has expired1 it is only necessary to give the registrar an intimation1 on the previous day1 of your intention to attend at his office on the next day1 and complete the registration4 ,the ceremony consists of merely answering a few questions1 and making the declaration that you take each other to live as husband and wife4 ,the fee amounts only to a few shillings1 and in this form no wedding ring is required1 though it is usually placed on the ring-finger of the bride's left hand1 in the presence of the persons assembled4 ,the married couple receive a certificate of marriage1 which is in every respect lawful4 ,,one ,,to-,,day ,,is ,,worth ,,two ,,to-,,morrow4 #aidc4 ,wedding ,dress4 ,it is impossible to lay down specific rules for dress1 as fashions change1 and tastes differ4 ,the great art consists in selecting the style of dress most becoming to the person4 ,a stout person should adopt a different style from a thin person2 a ta,ll one from a short one4 ,peculiarities of complexion1 and form of face and figure1 should be duly regarded2 and in these matters there is no better course than to call in the aid of any respectable milliner and dressmaker1 who will be found ready and able to give the best advice4 ,the bridegroom should simply appear in morning dress1 and should avoid everything eccentric and conspicuous in style4 ,the bridesmaids should always be made aware of the bride's dress before they choose their own1 which should be determined by a proper harmony with the former4 #aidd4 ,the ,order of ,going to ,church4 ,the order of going to church is as follows3--,the ,,bride1 accompanied by her father1 occupies the last carriage4 ,the father hands out the bride1 and leads her direct to the altar1 round which those who have been invited have already grouped themselves1 leaving room for the father1 the bride1 and the bridesmaids1 who usually await the bride's coming at the entrance to the church1 or at the bottom of the chancel1 and follow her to the communion rails4 #aide4 ,the ,bridegroom4 ,the ,bridegroom1 who has made his way to the church1 accompanied by his best man1 or principal groomsman--an intimate friend or brother--should be waiting at the communion rails to receive his future wife on her arrival4 ,he and she then stand facing the altar1 he being on the right of the bride1 and the father or the gentleman who is to give away the bride1 on the left4 #aidf4 ,the ,chief ,bridesmaid4 ,the ,chief ,bridesmaid occupies a place immediately behind the bride1 to hold her gloves and handkerchief1 and flowers2 her companions range themselves close to1 and slightly in the rear of the principal bridesmaid4 ,if any difficulties occur from forgetfulness1 or want of knowledge1 the woman who is usually in attendance at the church can set everything right4 #aidg4 ,important ,details4 ,remember to take the ,license and the ,ring with you4--,the fee to a clergyman is according to the rank and fortune of the bridegroom2 the clerk if there be one1 expects five shillings1 and a trifle should be given to the pew opener1 and other officials of the church4 ,there is a fixed scale of fees at every church1 to which the parties married can add if they please4 #aidh4 ,afterwards4 ,when the ,ceremony is concluded1 the bride1 taking the bridegroom's arm1 goes into the vestry1 the others following2 signatures are then affixed1 and a registration made1 after which the married pair enter their carriage1 and proceed to the breakfast1 everyone else following4 #aidi4 ,the ,order of ,return4 ,the order of return from ,church differs from the above only in the fact that the bride and bridegroom now ride together in the first carriage1 the bride being on his left4 ,the bridesmaids and other guests find their way home in the remaining carriages1 but to prevent confusion some preconcerted arrangement is desirable4 #aiej4 ,the ,wedding ,breakfast4 ,the ,wedding ,breakfast having been already prepared1 the wedding party return thereto4 ,if a large party1 the bride and bridegroom occupy seats in the centre of the long table1 and the two extremities should be presided over by the father and mother of the bride1 or1 failing these1 by elderly relatives1 if possible one from each family4 ,everyone should endeavour to make the occasion as happy as possible4 ,one of the senior members of either the bride or bridegroom's family should1 sometime before the breakfast has terminated1 rise1 and in a brief but graceful manner1 propose the ,health and happiness of the wedded pair4 ,it is much better to drink their healths together than separately2 and1 after a brief interval1 the bridegroom should return thanks1 which he may do without hesitation1 since no one looks for a speech upon such an occasion4 ,a few words1 feelingly expressed1 are all that is required4 ,the breakfast generally concludes with the departure of the happy pair upon their wedding tour4 ,,an ,,hour ,,in ,,the ,,morning ,,is ,,worth ,,two ,,at ,,night4 #aiea4 ,cards4 ,a newly married couple send out cards immediately after the ceremony to their friends and acquaintance1 who1 on their part1 return either notes or cards of congratulation on the event4 ,as soon as the lady is settled in her new home1 she may expect the calls of her acquaintance2 for which it is not absolutely necessary to remain at home1 although politeness requires that they should be returned as soon as possible4 ,but1 having performed this1 any further intercourse may be avoided 7where it is deemed necessary7 by a polite refusal of invitations4 ,where cards are to be left1 the number must be determined according to the various members of which the family called upon is composed4 ,for instance1 where there are the mother1 aunt1 and daughters 7the latter having been introduced to society71 three cards should be left4 ,recently1 the custom of sending cards has been in a great measure discontinued1 and instead of this1 the words ,no cards are appended to the ordinary newspaper advertisement1 and the announcement of the marriage1 with this addition1 is considered all sufficient4 #aieb4 ,reception4 ,when the married pair have returned1 and the day of reception arrives1 wedding cake and wine are handed round1 of which every one partakes1 and each expresses some kindly wish for the newly married couple4 ,the bride ought not to receive visitors without a mother1 or sister1 or some friend being present1 not even if her husband be at home4 ,gentlemen who are in professions1 or have ,government appointments1 cannot always await the arrival of visitors2 when such is the case1 some old friend of the family should represent him1 and proffer an apology for his absence4 #aiec4 ,the ,wedding ,tour4 ,the ,wedding ,tour must depend upon the tastes and circumstances of the married couple4 ,home-loving ,englishmen and women may find much to admire and enjoy without ranging abroad4 ,those whose time is somewhat restricted should visit some spot which may be reached without difficulty4 ,cornwall and ,devonshire1 the ,isle of ,wight1 c41 are each delightful to the tourist2 and the former is now accessible by railway as far as the ,land's ,end4 ,the scenery of the ,north of ,devon1 and of both coasts of ,cornwall1 is especially beautiful4 ,north ,wales offers a delightful excursion2 the lakes of ,westmoreland and ,cumberland2 the lakes of ,killarney1 in ,ireland2 also the magnificent scenery of the ,scottish lakes and mountains4 ,to those who wish for a wider range1 ,france1 ,germany1 ,switzerland1 and the ,rhine offer charms which cannot be surpassed4 #aied4 ,wedding ,cakes4 ,four pounds of fine flour1 well dried2 four pounds of fresh butter2 two pounds of loaf sugar2 a quarter of a pound of mace1 pounded and sifted fine2 the same of nutmegs4 ,to every pound of flour add eight eggs2 wash four pounds of currants1 let them be well picked and dried before the fire2 blanch a pound of sweet almonds1 and cut them lengthwise very thin2 a pound of citron2 one pound of candied orange2 the same of candied lemon2 half a pint of brandy4 ,when these are made ready1 work the butter with your hand to a cream2 then beat in the sugar a quarter of an hour2 beat the whites of the eggs to a very strong froth2 mix them with the sugar and butter2 beat the yolks half an hour at least1 and mix them with the cake2 then put in the flour1 mace1 and nutmeg1 keep beating it well till your oven is ready--pour in the brandy1 and beat the currants and almonds lightly in4 ,tie three sheets of white paper round the bottom of your hoop to keep it from running out2 rub it well with butter1 put in your cake2 lay the sweetmeats in layers2 with cake between each layer2 and after it is risen and coloured cover it with paper before your oven is stopped up4 ,it will require three hours to bake properly4 ,,morning ,,for ,,work1 ,,evening ,,for ,,contemplation4 #aiee4 ,almond ,icing for ,wedding ,cake4 ,beat the whites of three eggs to a strong froth1 pulp a pound of ,jordan almonds very fine with rose water1 mix them1 with the eggs1 lightly together2 put in by degrees a pound of common loaf sugar in powder4 ,when the cake is baked enough1 take it out1 and lay on the icing2 then put it in to brown4 #aief4 ,sugar ,icing for ,wedding ,cake4 ,beat two pounds of double refined sugar with two ounces of fine starch1 sift the whole through a gauze sieve1 then beat the whites of five eggs with a knife upon a pewter dish for half an hour2 beat in the sugar a little at a time1 or it will make the eggs fall1 and injure the colour2 when all the sugar is put in1 beat it half an hour longer1 and then lay on your almond icing1 spreading it even with a knife4 ,if put on as soon as the cake comes out of the oven1 it will harden by the time the cake is cold4 #aieg4 ,marriages of ,dissenters4 ,marriages of ,dissenters may be solemnized at any place of worship duly licensed1 and in accordance with the forms of their worship4 ,in some cases1 the service of the ,church of ,england is read1 with slight additions or modifications4 ,the clerk of the place of worship should be applied to for information4 #aieh4 ,christenings4 ,christenings may be performed either in accordance with the rites of the ,established ,church1 or of dissenting congregations2 the time of birth1 and the name of every child1 must also be registered4 ,the fees paid for christening vary with a variety of circumstances4 ,particulars should in each case be obtained of the clerk of the place of worship4 ,it is usual to make a christening the occasion of festivity2 but not in such a manner as to require special remark4 ,the parents and god-parents of the child appear at church at the appointed hour4 ,the child is carried by the nurse4 ,the dress of the parties attending a christening should be what may be termed demi-costume1 or half-costume2 but the infant should be robed in the choicest manner that the circumstances will allow4 ,it is usual for the sponsors to present the child with a gift to be preserved for its future years4 ,silver spoons1 a silver knife and fork1 a clasp-bible1 a silver cup1 and other such articles1 are usually chosen4 ,it is usual1 also1 to give a trifling present to the nurse4 #aiei4 ,registration of ,births4 ,the law of registration requires the parents1 or occupiers of houses in which the births happen1 to register such birth at the registrar's office within six weeks after the date thereof4 ,for registration1 within the time specified1 no charge is made4 ,but after the expiration of the forty-second day from the birth1 a fee of seven shillings and sixpence must be paid4 ,after the expiration of six months from the date of the birth1 no registration is allowed4 ,it is therefore most important1 as soon as possible after the birth of a child1 for the father or mother1 or in default of either1 the occupier of the house in which to his knowledge the child is born1 or any one who may have been present at the birth1 to go to the office of the registrar of the district1 and communicate the following particulars3 #a4 ,date when born4 #b4 ,name of the child4 #c4 ,boy or girl4 #d4 ,name of the father4 #e4 ,name and maiden name of the mother4 #f4 ,rank or profession of the father4 #g4 ,signature1 description1 and residence of the person giving the information4 #h ,date of the registration4 #aifj4 ,baptismal ,name4 ,if any child born in ,england1 whose birth has been registered1 shall1 within six months of such registration1 have any name given to it in baptism other than that originally registered1 such baptismal name may be added to the previous registration1 if1 within seven days of such baptism1 application be made to the registrar by whom the child was originally registered4 ,for this purpose a certificate of the baptism must be procured of the clergyman1 for which a fee of #bs4 #g;d4 7including stamp7 must he paid4 ,this certificate must he taken to the registrar1 who will charge another fee of one shilling for adding the baptisinal name to the original registration4 ,,frugality ,,proves ,,an ,,easy ,,chair ,,for ,,old ,,age4 #aifa4 ,choice of ,names4 ,to choose names for children1 parents should consult the list of names in pars4 #iga1 #igb4 #aifb4 ,children born at ,sea4 ,if any child of an ,english parent shall be born at sea on board a ,british vessel1 the captain or commanding officer shall make a minute of the particulars touching the birth of the child1 and shall1 on the arrival of the vessel at any part of the kingdom1 or sooner1 by any other opportunity1 send a certificate of the birth through the post-office 7for which no postage will be charged71 to the ,registrar ,general1 ,general ,registrar ,office1 ,london4 #aifc4 ,funerals and ,registration of ,deaths4 ,it is always best to place the direction of a funeral under a respectable undertaker1 with the precaution of obtaining his estimate for the expenses1 and limiting him to them4 ,he can best advise upon the observances to be attended to1 since the style of funerals differs with the station of the deceased's family1 and is further modified by the customs of particular localities1 and even by religious views4 #aifd4 ,registration of ,deaths4 ,the father or mother of any child that dies1 or the occupier of a house in which any person may die1 must1 within five days after such death1 give notice to the registrar of the district4 ,some person present at the death should at the same time attend and give to the registrar an account of the circumstances or cause of the death1 to the best of his or her knowledge or belief4 ,such person must sign his or her name1 and give the place of abode at which he or she resides4 ,the following are the particulars required3 #a4 ,date of ,death4 #b4 ,name in full4 #c4 ,sex and age4 #d4 ,rank or profession4 #e4 ,cause of death4 #f4 ,signature1 description1 and residence of the person giving the information4 #g4 ,date of the registration4 ,a certificate of the cause of death must be obtained from the medical man in attendance1 who is required to state when he last saw the patient4 #aife4 ,persons dying at ,sea4 ,the commander of any ,british vessel1 on board of which a death occurs at sea1 must act the same as in a case of birth4 #aiff4 ,certificates of ,death4 ,every registrar must deliver to the undertaker1 without fee1 a certificate of the death1 which certificate shall be delivered to the officiating minister4 ,no dead body can be buried without such certificate1 under a penalty of #aj4 #aifg4 ,observances of ,deaths and ,funerals4 ,it is usual1 when a death takes place1 to communicate it immediately1 upon mourning note-paper1 to the principal members of the family1 and to request them to notify the same to the more remote relatives in their circle4 ,a subsequent note should state the day and hour at which the funeral is fixed to take place4 #aifh4 ,special ,invitations4 ,special invitations to funerals are not considered requisite to be sent to near relatives2 but to friends and acquaintances such invitations should be sent4 #aifi4 ,gloves4 ,most persons who attend funerals will provide themselves with gloves2 but it is well to have a dozen pairs1 of assorted sizes1 provided in case of accident4 ,an arrangement can be made for those not used to be returned4 #aigj4 ,hatbands and ,cloaks4 ,hatbands and ,cloaks will be provided by the undertaker4 #aiga4 ,mourning4 ,the dressmaker will advise upon the degree of mourning to be worn1 which must be modified according to the age of the deceased1 and the relationship of the mourner4 ,the undertaker will advise respecting the degree of mourning to be displayed upon the carriages1 horses1 c4 ,,we ,,increase ,,our ,,wealth ,,when ,,we ,,lessen ,,our ,,desires4 #aigb4 ,going to the ,funeral4 ,in going to the ,funeral the nearest relatives of the deceased occupy the carriages nearest the hearse4 ,the same order prevails in returning4 ,only the relatives and most intimate friends of the family should return to the house after the funeral2 and their visit should be as short as possible4 #aigc4 ,walking ,funerals4 ,in ,walking ,funerals it is considered a mark of respect for friends to become pall-bearers4 ,in the funerals of young persons1 the pall should be borne by their companions1 wearing white gloves4 ,it is a pretty and an affecting sight to see the pall over the coffin of a young lady borne by six of her female friends4 ,flowers may be placed1 upon the coffin1 and strewed in and over the grave4 #aigd4 ,societies4 ,as funerals in ,england1 when conducted in ths ordinary way1 with the usual display of hearse1 mourning carriages1 and costly mourning1 are attended with considerable expense1 societies have been formed in many parishes with the view of reducing the outlay resorted to on these occasions1 and at a time perhaps when it would be better in many cases to observe the strictest economy4 ,the members of these societies agree among themselves to do all that is possible to reduce expenditure at funerals1 and to render the accompaniments of the sad ceremony as inexpensive as possible4 ,instead of going into mourning1 many now content themselves with wearing a simple band of cloth round the left arm4 ,this is done by women as well as by men4 #aige4 ,visits of ,condolence4 ,visits of condolence after funerals should be paid by relatives within from a week to a fortnight2 by friends within the second week of the fortnight2 friends of less intimacy should make enquiries and leave cards4 #aigf4 ,correspondence4 ,correspondence with families in mourning should be upon black-edged paper1 if from members of the family2 or upon the ordinary notepaper1 but sealed with black1 if from friends4 #aigg4 ,ceremonies4 ,all ceremonies are in themselves superficial things2 yet a man of the world should know them4 ,they are the outworks of manners and decency1 which would be too often broken in upon1 if it were not for that defence which keeps the enemy at a proper distance4 ,it is for that reason we always treat fools and coxcombs with great ceremony1 true good-breeding not being a sufficient barrier against them4 #aigh4 ,love's ,telegraph4 ,if a gentleman want a wife1 he wears a ring on the first finger of the left hand2 if he be engaged1 he wears it on the second finger2 if married1 on the third2 and on the fourth if he never intends to be married4 ,when a lady is not engaged1 she wears a hoop or diamond on her first finger2 if engaged1 on the second2 if married1 on the third2 and on the fourth if she intends to die unmarried4 ,when a gentleman presents a fan1 flower1 or trinket1 to a lady with the left hand1 this1 on his part1 is an overture of regard2 should she receive it with the left hand1 it is considered as an acceptance of his esteem2 but if with the right hand1 it is a refusal of the offer4 ,thus1 by a few simple tokens explained by rule1 the passion of love is expressed2 and through the medium of the telegraph1 the most timid and diffident man may1 without difficulty1 communicate his sentiments of regard to a lady1 and1 in case his offer should be refused1 avoid experiencing the mortification of an explicit refusal4 #aigi4 ,wedding ,rings4 ,the custom of wearing wedding rings appears to have taken its rise among the ,romans4 ,before the celebration of their nuptials1 there was a meeting of friends at the house of the lady's father1 to settle articles of the marriage contract1 when it was agreed that the dowry should be paid down on the wedding day or soon after4 ,on this occasion there was commonly a feast1 at the conclusion of which the man gave to the woman1 as a pledge1 a ring1 which she put on the fourth finger of her left hand1 because it was believed that a nerve reached thence to the heart1 and a day was then named for the marriage4 #aihj4 ,why the ,wedding ,ring is placed on the ,fourth ,finger4 ,we have remarked on the vulgar error which supposes that an artery runs from the fourth finger of the left hand to the heart4 ,it is said by ,swinburn and others1 that therefore it became the wedding finger4 ,the priesthood kept up this idea by still retaining it as the wedding finger1 but the custom is really associated with the doctrine of the ,trinity2 for1 in the ancient ritual of ,english marriages1 the ring was placed by the husband on the top of the thumb of the left hand1 with the words1 ',in the name of the father2' he then removed it to the forefinger1 saying1 ',in the name of the ,son2' then to the middle finger1 adding1 ',and of the ,holy ,ghost2' finally1 he left it as now1 on the fourth finger1 with the closing word1 ',amen4' ,the ,history and ,poetry of ,finger ,rings4 #aiha4 ,the ,art of being ,agreeable4 ,the true art of being agreeble is to appear well pleased with all the company1 and rather to seem well entertained with them than to bring entertainment to them4 ,a man thus disposed1 perhaps may not have much learning1 nor any wit2 but if he has common sense and something friendly in his behaviour1 it conciliates men's minds more than the brightest parts without this disposition2 and when a man of such a turn comes up to old age1 he is almost sure to be treated with respect4 ,it is true1 indeed1 that we should not dissembie and flatter in company2 but a man may be very agreeable1 strictly1 consistent with truth and sincerity1 by a prudent silence where he cannot concur1 and a pleasing assent where he can4 ,now and then you meet a person so exactly formed to please1 that he will gain upon everyone that hears or beholds him3 this disposition is not merely the gift of nature1 but frequently the effect of much knowledge of the world1 and a command over the passions4 #aihb4 ,artificial ,manners4 ,artificial manners1 and such as spring from good taste and refinement1 can never be mistaken1 and differ as widely as gold and tinsel4 ,how captivating is gentleness of manner derived from true humility1 and how faint is every imitation6 ,that suavity of manner which renders a real gentlewoman courteous to all1 and careful to avoid giving offence1 is often copied by those who merely subject themselves to certain rules of etiquette3 but very awkward is the copy4 ,warm professions of regard are bestowed on those who do not expect them1 and the esteem which is due to merit appears to be lavished on every one alike4 ,and as true humility1 blended with a right appreciation of self-respect1 gives a pleasing cast to the countenance1 so from a sincere and open disposition springs that artlessness of manner which disarms all prejudice4 ,feeling1 on the contrary1 is ridiculous when affected1 and1 even when real1 should not be too openly manifested4 ,let the manners arise from the mind1 and let there be no disguise for the genuine emotions of the heart4 #aihc4 ,hints upon ,personal ,manners4 ,it is sometimes objected to books upon etiquette that they cause those who consult them to act with mechanical restraint1 and to show in society that they are governed by arbitrary rules1 rather than by an intuitive perception of what is graceful and polite4 #aihd4 ,unsound ,objection4 ,this objection is unsound because it supposes that people who study the theory of etiquette do not also exercise their powers of observation in society1 and obtain1 by their intercourse with others1 that freedom and ease of deportment which society alone can impart4 ,,better ,,go ,,to ,,bed ,,supperless ,,than ,,rise ,,in ,,debt4 #aihe4 ,books upon ,etiquette4 ,books upon ,etiquette are useful1 inasmuch as they expound the laws of polite society4 ,experience alone1 however1 can give effect to the precise manner in which those laws are required to be observed4 #aihf4 ,simple ,hints4 ,whatever objections may be raised to the teachings of works upon etiquette1 there can be no sound argument against a series of simple and brief hints1 which shall operate as precautions against mistakes in personal conduct4 #aihg4 ,no ,gossip4 ,avoid intermeddling with the affairs of others4 ,this is a most common fault4 ,a number of people seldom meet but they begin discussing the affairs of some one who is absent4 ,this is not only uncharitable1 but positively unjust4 ,it is equivalent to trying a cause in the absence of the person implicated4 ,even in the criminal code a prisoner is presumed to be innocent until he is found guilty4 ,society1 however1 is less just1 and passes judgment without hearing the defence4 ,depend upon it1 as a certain rule1 that the people who unite with you in discussing the affairs of others will proceed to your affairs and conduct in your absence4 #aihh4 ,consistent ,principles4 ,be consistent in the avowal of ,principles4 ,do not deny to-day that which you asserted yesterday4 ,if you do1 you will stultify yourself1 and your opinions will soon be found to have no weight4 ,you may fancy that you gain favour by subserviency2 but so far from gaining favour1 you lose respect4 #aihi4 ,avoid ,falsehood4 ,avoid falsehood4 ,there can be found no higher virtue than the love of truth4 ,the man who deceives others must himself become the victim of morbid distrust4 ,knowing the deceit of his own heart1 and the falsehood of his own tongue1 his eyes must be always filled with suspicion1 and he must lose the greatest of all happiness--confidence in those who surround him4 #aiij4 ,elements of ,manly ,character4 ,the following elements of manly character are worthy of frequent meditation3 i4 ,to be wise in his disputes4 ii4 ,to be a lamb in his home4 iii4 ,to be brave in battle and great in moral courage4 iv4 ,to be discreet in public4 v4 ,to be a bard in his chair4 vi4 ,to be a teacher in his household4 vii4 ,to be a council in his nation4 viii4 ,to be an arbitrator in his vicinity4 ix4 ,to be a hermit in his church4 x4 ,to be a legislator in his country4 xi4 ,to be conscientious in his actions4 xii4 ,to be happy in his life4 xiii4 ,to be diligent in his calling4 xiv4 ,to be just in his dealing4 xv4 ,to do whatever he doeth as being done unto ,god1 and not unto men4 #aiia4 ,good ,temper4 ,avoid ,manifestations of ,ill-temper4 ,reason is given for man's guidance4 ,passion is the tempest by which reason is overthrown4 ,under the effects of passion1 man's mind becomes disordered1 his face disfigured1 his body deformed4 ,a moment's passion has frequently cut off a life's friendship1 destroyed a life's hope1 embittered a life's peace1 and brought unending sorrow and disgrace4 ,it is scarcely worth while to enter into a comparative analysis of ill-temper and passion2 they are alike discreditable1 alike injurious1 and should stand equally condemned4 #aiib4 ,be ,humble4 ,avoid ,pride4 ,if you are handsome1 ,god made you so2 if you are learned1 some one instructed you2 if you are rich1 ,god gave you what you own4 ,it is for others to perceive your goodness2 but you should be blind to your own merits4 ,there can be no comfort in deeming yourself better than you really are3 that is self-deception4 ,the best men throughout all history have been the most humble4 #aiic4 ,affectation is a ,form of ,pride4 ,it is1 in fact1 pride made ridiculous and contemptible4 ,some one writing upon affectation has remarked as follows3 ,if anything will sicken and disgust a man1 it is the affected1 mincing way in which some people choose to talk4 ,it is perfectly nauseous4 ,if these young jackanapes1 who screw their words into all manner of diabolical shapes1 could only feel how perfectly disgusting they were1 it might induce them to drop it4 ,with many1 it soon becomes such a confirmed habit that they cannot again be taught to talk in a plain1 straightforward1 manly way4 ,in the lower order of ladies' boarding-schools1 and indeed1 too much everywhere1 the same sickening1 mincing tone is too often found4 ,do1 pray1 good people1 do talk in your natural tone1 if you don't wish to be utterly ridiculous and contemptible4 #aiid4 ,vulgarity4 ,we have adopted the foregoing ,paragraph because we approve of some of its sentiments1 but chiefly because it shows that persons who object to affectation may go to the other extreme--vulgarity4 ,it is vulgar1 we think1 to call even the most affected people jackanapes1 who screw their words into all manner of diabolical shapes4 ,avoid vulgarity in manner1 in speech1 and in correspondence4 ,to conduct yourself vulgarly is to offer offence to those who are around you2 to bring upon yourself the condemnation of persons of good taste2 and to incur the penalty of exclusion from good society4 ,thus1 cast among the vulgar1 you become the victim of your own error4 #aiie4 ,avoid ,swearing4 ,an oath is but the wrath of a perturbed spirit4 ,it is mean4 ,a man of high moral standing would rather treat an offence with contempt than show his indignation by an oath4 ,it is vulgar1 altogether too low for a decent man4 ,it is cowardly1 implying a fear either of not being believed or obeyed4 ,it is ungentlemanly1 ,a gentleman1 according to ,webster1 is a genteel man--well-bred1 refined4 ,it is indecent1 offensive to delicacy1 and extremely unfit for human ears4 ,it is foolish4 ,want of decency is want of sense4 ,it is abusive--to the mind which conceives the oath1 to the tongue which utters it1 and to the person at whom it is aimed4 ,it is venomous1 showing a man's heart to be as a nest of vipers2 and every time he swears1 one of them starts out from his head4 ,it is contemptible1 forfeiting the respect of all the wise and good4 ,it is wicked1 violating the ,divine law1 and provoking the displeasure of ,him who will not hold him guiltless who takes ,his name in vain4 #aiif4 ,be a ,gentleman4 ,moderation1 decorum1 and neatness distinguish the gentleman2 he is at all times affable1 diffident1 and studious to please4 ,intelligent and polite1 his behaviour is pleasant and graceful4 ,when he enters the dwelling of an inferior1 he endeavours to hide1 if possible1 the difference between their ranks of life2 ever willing to assist those around him1 he is neither unkind1 haughty1 nor over-bearing4 ,in the mansions of the rich1 the correctness of his mind induces him to bend to etiquette1 but not to stoop to adulation2 correct principle cautions him to avoid the gaming-table1 inebriety1 or any other foible that could occasion him self-reproach4 ,gratified with the pleasures of reflection1 he rejoices to see the gaieties of society1 and is fastidious upon no point of little import4 ,appear only to be a gentleman1 and its shadow will bring upon you contempt2 be a gentleman1 and its honours will remain even after you are dead4 #aiig4 ,the ,happy ,man1 or ,true ,gentleman4 ,how happy is he born or taught1 ,that serveth not another's will1 ,whose armour is his honest thought1 ,and simple truth his only skill3 ,whose passions not his masters are4 ,whose soul is still prepared for death ,not tied unto the world with care ,of prince's ear1 or vulgar breath3 ,who hath his life from rumours freed1 ,whose conscience is his strong retreat ,whose state can neither flatterers feed4 ,nor ruin make oppressors great1 ,who ,god doth late and early pray ,more of ,his grace than gifts to lend2 ,and entertains the harmless day ,with a well-chosen book or friend2 ,this man is freed from servile bands1 ,of hope to rise or fear to fall2 ,lord of himself1 though not of lands1 ,and having nothing1 yet hath all4 ,sir ,henry ,wotton1 #aecj4 ,,riches ,,are ,,but ,,the ,,baggage ,,of ,,fortune4 #aiih4 ,be ,honest4 ,not only because honesty is the best policy1 but because it is a duty to ,god and to man4 ,the heart that can be gratified by dishonest gains2 the ambition that can be satisfied by dishonest means2 the mind that can be devoted to dishonest purposes1 must be of the worst order4 #aiii4 ,general ,principles4 ,having laid down these ,general ,principles for the government of personal conduct1 we will epitomize what we would still enforce3 #bjjj4 ,idleness4 ,avoid ,idleness4 ,it is the parent of many evils4 ,can you pray1 ,give us this day our daily bread1 and not hear the reply1 ,do thou this day thy daily duty8 #bjja4 ,idle ,tales4 ,avoid telling ,idle ,tales1 which is like firing arrows in the dark3 you know not into whose heart they may fall4 #bjjb4 ,self-,praise4 ,avoid talking about yourself1 praising your own works1 and proclaiming your own deeds4 ,if they are good they will proclaim themselves1 if bad1 the less you say of them the better4 #bjjc4 ,envy4 ,avoid ,envy2 for it cannot benefit you1 nor can it injure those against whom it is cherished4 #bjjd4 ,disputation4 ,avoid ,disputation for the mere sake of argument4 ,the man who disputes obstinately1 and in a bigoted spirit1 is like the man who would stop the fountain from which he should drink4 ,earnest discussion is commendable2 but factious argument never yet produced a good result4 #bjje4 ,kindness4 ,be ,kind in ,little ,things4--,the true generosity of the heart is more displayed by deeds of minor kindness1 than by acts which may partake of ostentation4 #bjjf4 ,politeness4 ,be ,polite4--,politeness is the poetry of conduct--and like poetry1 it has many qualities4 ,let not your politeness be too florid1 but of that gentle kind which indicates a refined nature4 #bjjg4 ,sociable4 ,be ,sociable--avoid reserve in society4 ,remember that the social elements1 like the air we breathe1 are purified by motion4 ,thought illumines thought1 and smiles win smiles4 #bjjh4 ,punctuality4 ,be ,punctual4--,one minute too late has lost many a golden opportunity4 ,besides which1 the want of punctuality is an affront offered to the person to whom your presence is due4 #bjji4 ,hints4 ,the foregoing ,remarks may be said to apply to the moral conduct1 rather than1 to the details of personal manners4 ,great principles1 however1 suggest minor ones2 and hence1 from the principles laid down1 many hints upon personal behaviour may be gathered4 #bjaj4 ,hearty4 ,be ,hearty in your salutations1 discreet and sincere in your friendships4 #bjaa4 ,listen4 ,prefer to ,listen rather than to talk4 #bjab4 ,respect4 ,behave1 even in the presence of your relations1 as though you felt respect to be due to them4 #bjac4 ,humble4 ,in ,society never forget that you are but one of many4 #bjad4 ,house ,rules4 ,when you ,visit a ,friend1 conform to the rules of his household2 lean not upon his tables1 nor rub your feet against his chairs4 #bjae4 ,privacy4 ,pry not into ,letters that are not your own4 #bjaf4 ,ladies4 ,pay unmistakable ,respect to ladies everywhere4 #bjag4 ,silliness4 ,beware of ,foppery1 and of silly flirtation4 #bjah4 ,considerate4 ,in ,public ,places be not too pertinacious of your own rights1 but find pleasure in making concessions4 #bjai4 ,conversation4 ,speak ,distinctly1 look at the person to whom you speak1 and when you have spoken1 give him an opportunity to reply4 #bjbj4 ,temperance4 ,avoid ,drunkenness as you would a curse2 and modify all appetites1 especially those that are acquired4 #bjba4 ,correct ,dress4 ,dress ,well1 but not superfluously2 be neither like a sloven1 nor like a stuffed model4 #bjbb4 ,cleanliness4 ,keep away all ,uncleanly ,appearances from the person4 ,let the nails1 the teeth1 and1 in fact1 the whole system receive salutary rather than studied care4 ,but let these things receive attention at the toilet--not elsewhere4 #bjbc4 ,jewellery4 ,avoid displaying ,excess of ,jewellery4 ,nothing looks more effeminate upon a man4 #bjbd4 ,central ,ideas4 ,every one of these ,suggestions may be regarded as the centre of many others1 which the earnest mind cannot fail to discover4 7,see ,,hints ,,on ,,etiquette1 par4 #aibd47 #bjbe4 ,children4 ,happy indeed is the child who1 during the first period of its existence1 is fed upon no other aliment than the milk of its mother1 or that of a healthy nurse4 ,if other food become necessary before the child has acquired teeth1 it ought to be of a liquid form2 for instance1 biscuits or stale bread boiled in an equal mixture of milk and water1 to the consistence of a thick soup2 but by no means even this in the first week of its life4 ,children who are brought up by hand1 that is to say1 who are not nursed by mother or wet nurse1 require an occasioned change of diet1 and thin gruel affords a wholesome alternation to milk4 ,when cows' milk is used it should be obtained1 if possible1 from one and the same cow1 and diluted with boiled water4 ,swiss milk is recommended by some medical men4 ,the ,aylesbury ,dairy ,company furnish a speciality for young children under the name of ,artificial ,human ,milk1 which is recommended4 #bjbf4 ,thickening4 ,flour or ,meal ought never to be used for soup1 as it produces viscid humours1 instead of a wholesome nutritious chyle4 #bjbg ,introducing ,solid ,food4 ,after the first ,six ,months1 weak veal or chicken broth may be given1 and also1 progressively1 vegetables that are not very flatulent1 for instance1 carrots1 endive1 spinach1 parsnips1 with broth1 and a little stewed fruit1 such as apples1 pears1 plums1 and cherries4 #bjbh4 ,after ,weaning4 ,when the ,infant ,is ,weaned1 and has acquired its proper teeth1 it is advisable to let it have small portions of meat1 and other vegetables1 as well as dishes prepared of flour1 c41 so that it may gradually become accustomed to every kind of strong and wholesome food4 #bjbi4 ,simple ,food4 ,we ought1 however1 to be cautious1 and not upon any account to allow a child pastry1 confectionery1 cheese1 heavy dishes made of boiled or baked flour1 onions1 horseradish1 mustard1 smoked and salted meat1 especially pork1 and all compound dishes2 for the most simple food is the most wholesome4 #bjcj4 ,potatoes4 ,potatoes should be allowed only in moderation1 and not to be eaten with butter1 but rather with other vegetables1 either mashed up or in broth4 #bjca4 ,time-,table4 ,the ,time of ,taking ,food is not a matter of indifference2 very young infants make an exception2 for1 as their consumption of vital power is more rapid1 they may be more frequently indulged with aliment4 #bjcb4 ,regularity4 ,it is1 however1 advisable to accustom even them to a certain regularity1 so as to allow them their victuals at stated periods of the day2 for it has been observed that those children which are fed indiscriminately through the whole day1 are subject to debility and disease4 ,the stomach should be allowed to recover its tone1 and to collect the juices necessary for digestion1 before it is supplied with a new portion of food4 #bjcc4 ,daily ,diet4 ,the following ,order of giving ,food to children has been found proper1 and conducive to their health3--,after rising in the morning1 suppose about six o'clock1 a moderate portion of lukewarm milk1 with well baked bread1 which should by no means be new2 at nine o'clock1 bread with some fruit1 or1 if fruit be scarce1 a small quantity of fresh butter2 about twelve o'clock1 the dinner1 of a sufficient quantity2 between four and five o'clock1 some bread with fruit1 or1 in winter1 some preserve as a substitute for fruit4 #bjcd4 ,tea4 ,on this ,occasion1 ,children should be allowed to eat till they are satisfied1 without surfeiting themselves1 that they may not crave for a heavy supper1 which disturbs their rest1 and is productive of bad humours3 lastly1 about seven o'clock they may be permitted a light supper1 consisting either of milk1 soup1 fruit1 or boiled vegetables and the like1 but neither meat nor mealy dishes1 nor any article of food which produces flatulency2 in short1 they ought then to eat but little1 and remain awake at least for an hour after it4 #bjce4 ,bread4 ,it has often been contended that ,bread is hurtful to children2 but this applies only to new bread1 or such as is not sufficiently baked2 for instance1 nothing can be more hurtful or oppressive than rolls1 muffins1 and crumpets4 ,good wheaten bread1 especially that baked by the aerated process1 is extremely proper during the first years of infancy2 but that made of whole wheat meal1 or wheat flour from which the bran has not been eliminated is1 perhaps1 more conducive to health after the age of childhood4 #bjcf4 ,drink4 ,with respect to ,drink1 physicians are decidedly against giving it to children in large quantities1 and at irregular periods1 whether it consists of the mother's milk1 or any other equally mild liquid4 #bjcg4 ,improper4 ,it is improper and pernicious to keep infants continually at the breast2 and it would be less hurtful1 nay1 even judicious1 to let them cry for a few nights1 rather than to fill them incessantly with milk1 which readily turns sour on the stomach1 weakens the digestive organs1 and ultimately generates scrofulous affections4 #bjch4 ,liquids4 ,in the latter part of the ,first ,year1 pure water1 milk-and-water1 or toast-and-water may occasionally be given4 ,on no account should a young child be permitted to taste beer or wine1 unless specially ordered by a medical man4 ,those parents who accustom their children to drink water only1 bestow on them a fortune1 the value and importance of which will be sensibly felt through life4 #bjci4 ,drinking with ,meals4 ,many ,children acquire a ,habit of ,drinking during their meals2 it would be more conducive to digestion if they were accustomed to drink only after having made a meal4 ,this salutary rule is too often neglected1 though it is certain that innundations of the stomach1 during the mastication and maceration of the food1 not only vitiate digestion1 but they may be attended with other bad consequences2 as cold drink1 when brought in contact with the teeth previously heated1 may easily occasion cracks or chinks in these useful bones1 and pave the way for their carious dissolution4 #bjdj4 ,crying4 ,if we ,inquire into the ,cause which produces the crying of infants1 we shall find that it seldom originates from pain1 or uncomfortable sensations1 for those who are apt to imagine that such causes must always operate on the body of an infant1 are egregiously mistaken2 inasmuch as they conceive that the physical condition1 together with the method of expressing sensations1 is the same in infants and adults4 #bjda4 ,difference4 ,it requires1 however1 no demonstration to prove that the state of the former is essentially different from that of the latter4 #bjdb4 ,power4 ,in the ,first ,year of ,infancy1 many expressions of the tender organs are to be considered only as efforts of manifestations of power4 #bjdc4 ,exertions4 ,we observe1 for instance1 that a child1 as soon as it is undressed1 or disencumbered from swaddling clothes1 moves its arms and legs1 and often makes a variety of strong exertions2 yet no reasonable person would suppose that such attempts arise from a preternatural or oppressive state of the little agent4 #bjdd4 ,exercise4 ,it is therefore equally absurd to draw an unfavourable inference from every inarticulate cry2 because1 in most instances1 these vociferating sounds imply the effort which children necessarily make to display the strength of their lungs1 and exercise the organs of respiration4 ,,haste ,,makes ,,waste4 #bjde4 ,functions4 ,nature has wisely ordained that by these very efforts the power and utility of functions so essential to life should be developed1 and rendered more perfect with every inspiration4 #bjdf4 ,development of the ,breast4 ,hence it follows1 that those over-anxious parents or nurses1 who continually endeavour to prevent infants crying do them a material injury2 for1 by such imprudent management1 their children seldom or never acquire a perfect form of the breast1 while the foundation is laid in the pectoral vessels for obstructions and other diseases4 #bjdg4 ,independent4 ,independently of any particular causes1 the cries of children1 with regard to their general effects1 are highly beneficial and necessary4 #bjdh4 ,sole ,exercises4 ,in the ,first ,period of ,life1 such exertions are almost the only exercises of the infant2 thus the circulation of the blood1 and all the other fluids1 is rendered more uniform2 digestion1 nutrition1 and the growth of the body are thereby promoted2 and the different secretions1 together with the very important office of the skin1 or insensible perspiration1 are duly performed4 #bjdi4 ,extremely ,improper4 ,it is ,extremely ,improper to consider every noise of an infant as a claim upon our assistance1 and to intrude either food or drink1 with a view to satisfy its supposed wants4 ,by such injudicious conduct1 children readily acquire the injurious habit of demanding nutriment at improper times1 and without necessity2 their digestion becomes impaired2 and consequently1 at this early age1 the whole mass of the fluids is gradually corrupted4 #bjej4 ,cold4 ,sometimes1 however1 the ,mother or ,nurse removes the child from its couch1 carries it about frequently in the middle of the night1 and thus exposes it to repeated colds1 which are in their effects infinitely more dangerous than the most violent cries4 #bjea4 ,indulgence4 ,we learn frum ,daily ,experience1 that children who have been the least indulged1 thrive much better1 unfold all their faculties quicker1 and acquire more muscular strength and vigour of mind1 than those who have been constantly favoured1 and treated by their parents with the most solicitous attention3 bodily weakness and mental imbecility are the usual attributes of the latter4 #bjeb4 ,free and ,independent ,agent4 ,the ,first and ,principal ,rule of education ought never to be forgotten--that man is intended to be a free and independent agent2 that his moral and physical powers ought to be spontaneously developed2 that he should as soon as possible be made acquainted with the nature and uses of all his faculties1 in order to attain that degree of perfection which is consistent with the structure of his organs2 and that he was not originally designed for what we endeavour to make of him by artificial aid4 #bjec4 ,guide and ,watch4 ,the ,greatest ,art in educating children consists in a continued vigilance over all their actions1 without ever giving them an opportunity of discovering that they are guided and watched4 #bjed4 ,instances4 ,there are1 however1 ,instances in which the loud complaints of infants demand our attention4 #bjee4 ,causes4 ,thus1 if their ,cries be unusually violent and long continued1 we may conclude that they are troubled with colic pains2 if1 on such occasions1 they move their arms and hands repeatedly towards the face1 painful teething may account for the cause2 and if other morbid phenomena accompany their cries1 or if these expressions be repeated at certain periods of the day1 we ought not to slight them1 but endeavour to discover the proximate or remote causes4 #bjef4 ,sleep4 ,infants cannot ,sleep too ,long2 and it is a favourable symptom when they enjoy a calm and long-continued rest1 of which they1 should by no means be deprived1 as this is the greatest support granted to them by by nature4 #bjeg4 ,faster ,life4 ,a ,child lives comparatively much faster than an adult2 its blood flows more rapidly2 every stimulus operates more powerfully2 and not only its constituent parts1 but its vital resources also1 are more speedily consumed4 ,,do ,a ,,little ,,well1 ,,and ,,you ,,do ,,much4 #bjeh4 ,aid of ,sleep4 ,sleep promotes a more ,calm and ,uniform ,circulation of the blood2 it facilitates the assimilation of the nutriment received1 and contributes towards a more copious and regular deposition of alimentary matter1 while the horizontal posture is the most favourable to the growth and development of the child4 #bjei4 ,proportion4 ,sleep ought to be in ,proportion to the age of the infant4 ,after the age of six months1 the periods of sleep1 as well as all other animal functions1 may in some degree be regulated2 yet1 even then1 a child should be suffered to sleep the whole night1 and several hours both in the morning and in the afternoon4 #bjfj4 ,night ,preferable4 ,mothers and ,nurses should endeavour to accustom infants1 from the time of their birth1 to sleep in the night preferably to the day1 and for this purpose they ought to remove all external impressions which may disturb their rest1 such as noise1 light1 c41 but especially not to obey every call for taking them up1 and giving food at improper times4 #bjfa4 ,day ,sleep4 ,after the ,second ,year of their age1 children will not instinctively require to sleep in the forenoon1 though after dinner it may be continued to the third and fourth year of life1 if the child shows a particular inclination to repose2 because1 till that age1 the full half of life may safely be allotted to sleep4 #bjfb4 ,proportion of ,sleep4 ,from that period1 however1 sleep ought to be shortened for the space of one hour with every succeeding year1 so that a child of seven years old may sleep about eight1 and not exceeding nine hours3 this proportion may be continued to the age of adolescence1 and even manhood4 #bjfc4 ,gradual ,awakening4 ,to awaken ,children from their sleep with a noise1 or in an impetuous manner1 is extremely injudicious and hurtful2 nor is it proper to carry them from a dark room immediately into a glaring light1 or against a dazzling wall2 for the sudden impression of light debilitates the organs of vision1 and lays the foundation of weak eyes1 from early infancy4 #bjfd4 ,room for ,sleeping4 ,a ,bedroom or ,night ,nursery ought to be spacious and lofty1 dry1 airy1 and not inhabited through the day4 #bjfe4 ,no ,contamination4 ,no ,servants1 if possible1 should be suffered to sleep in the same room1 and no linen or washed clothes should ever be hung there to dry1 as they contaminate the air in which so considerable a portion of infantile life must be spent4 #bjff4 ,consequences4 ,the ,consequences attending a vitiated atmosphere in such rooms are serious1 and often fatal4 #bjfg4 ,feather ,beds4 ,feather ,beds should be banished from nurseries1 as they are unnatural and debilitating contrivances4 #bjfh4 ,windows4 ,the ,windows should never be opened at night1 but may be left open the whole day in fine clear weather4 #bjfi4 ,position of ,bedstead4 ,lastly1 the ,bedstead must not be placed too low on the floor2 nor is it proper to let children sleep on a couch which is made without any elevation from the ground2 because the most mephitic and pernicious stratum of air in an apartment is that within one or two feet from the floor1 while the most wholesome1 or atmospheric air1 is in the middle of the room1 and the inflammable gas ascends to the top4 #bjgj4 ,cookery for ,children4 #bjga4 ,food for an ,infant4 ,take of fresh cow's milk1 one tablespoonful1 and mix with two tablespoonfuls of hot water2 sweeten with loaf sugar1 as much as may be agreeable4 ,this quantity is sufficient for once feeding a new-born infant2 and the same quantity may be given every two or three hours1--not oftener1--till the mother's breast affords natural nourishment4 #bjgb4 ,milk for ,infants ,six ,months ,old4 ,take one pint of milk1 one pint of water2 boil it1 and add one tablespoonful of flour4 ,dissolve the flour first in half a teacupful of water2 it must he strained in gradually1 and boiled hard twenty minutes4 ,as the child grows older1 one-third water4 ,if properly made1 it is the most nutritious1 at the same time the most delicate food that can be given to young children4 #bjgc4 ,broth4 ,broth1 made of mutton1 veal1 or chicken1 with stale bread toasted1 and broken in1 is safe and wholesome for the dinners of children when first weaned4 #bjgd4 ,milk4 ,milk1 fresh from the cow1 with a very little loaf sugar1 is good and safe food for young children4 ,from three years old to seven1 pure milk1 into which stale bread is crumbled1 is the best breakfast and supper for a child4 #bjge4 ,for a ,child's ,luncheon4 ,good sweet butter1 with stale bread1 is one of the most nutritious1 at the same time the most wholesome articles of food that can be given children after they are weaned4 #bjgf4 ,milk ,porridge4 ,stir four tablespoonsfuls of oatmeal1 smoothly1 into a quart of milk1 then stir it quickly into a quart of boiling water1 and boil up a few minutes till it is thickened3 sweeten with sugar4 ,oatmeal1 where it is found to agree with the stomach1 is much better for children1 being a mild aperient as well as cleanser2 fine flour in every shape is the reverse4 ,where biscuit-powder is in use1 let it be made at home2 this1 at all events1 will prevent them getting the sweepings of the baker's counters1 boxes1 and baskets1 ,all the waste bread in the nursery1 hard ends of stale loaves1 c41 ought to be dried in the oven or screen1 and reduced to powder in the mortar4 #bjgg4 ,meats for ,children4 ,mutton and poultry are the best4 ,birds and the white meat of fowls are the most delicate food of this kind that can be given4 ,these meats should be slowly cooked1 and no gravy1 if made rich with butter1 should be eaten by a young child1 ,never give children hard1 tough1 half-cooked meats1 of any kind4 #bjgh4 ,vegetables for ,children4 ,eggs1 c4 ,for children rice ought to be cooked in no more water than is necessary to swell it2 apples roasted1 or stewed with no more water than is necessary to steam them2 vegetables so well cooked as to make them require little butter1 and less digestion2 eggs boiled slowly and soft4 ,the boiling of milk ought to be directed by the state of the bowels2 if flatulent or bilious1 a very little currie-powder may be given with vegetables with good effect4 ,turmeric and the warm seeds 7not hot peppers7 are also particularly useful in such cases4 #bjgi4 ,potatoes and ,peas4 ,potatoes1 particularly some kinds1 are not easily digested by children2 but this may be remedied by mashing them very fine1 and seasoning them with salt and a little milk4 ,when peas are dressed for children1 let them be seasoned with mint and salt1 which will take off the flatulency4 ,if they are old1 let them be pulped1 as the skins cannot be digested by children's stomachs4 ,never give them vegetables less stewed than would pulp through a cullender4 #bjhj4 ,rice ,pudding ,with ,fruit4 ,in a pint of new milk put two large spoonfuls of rice1 well washed2 then add two apples1 pared and quartered1 or a few currants or rasins4 ,simmer slowly till the rice is very soft1 then add one egg beaten to bind it3 serve with cream and sugar4 #bjha4 ,puddings and ,pancakes for ,children4 ,sugar and egg1 browned before the fire1 or dropped as fritters into a hot frying-pan1 without fat1 will make a nourishing meal4 #bjhb4 ,to prepare ,fruit for ,children4 ,a far more wholesome way than in pies or puddings1 is to put apples sliced1 or plums1 currants1 gooseberries1 c41 into a stone jar1 and sprinkle among them as much sugar as necessary4 ,set the jar in the oven1 with a teacupful of water to prevent the fruit from burning1 or put the jar into a saucepan of water till its contents be perfectly done1 ,slices of bread or some rice may be put in to the jar to eat with the fruit4 ,,honest ,,loss ,,is ,,preferable ,,to ,,shameful ,,gain4 #bjhc4 ,rice and ,apples4 ,core as many nice apples as will fill the dish2 boil them in light syrup2 prepare a quarter of a pound of rice in milk with sugar and salt2 put some of the rice in the dish1 put in the apples1 and fill up the intervals with rice2 bake it in the oven till it is a fine colour4 #bjhd4 ,a nice ,apple ,cake for ,children4 ,grate some stale bread1 and slice about double the quantity of apples2 butter a mould1 and line it with sugar paste1 and strew in some crumbs1 mixed with a little sugar2 then lay in apples1 with a few bits of butter over them1 and so continue till the dish is full2 cover it with crumbs1 or prepared rice2 season with cinnamon and sugar4 ,bake it well4 #bjhe4 ,fruits for ,children4 ,that fruits are naturally healthy in their season1 if rightly taken1 no one who believes that the ,creator is a kind and beneficent ,being can doubt4 ,and yet the use of summer fruits appears often to cause most fatal diseases1 especially in children4 ,why is this8 ,because we do not conform to the natural laws in using this kind of diet4 ,these laws are very simple1 and easy to understand4 ,let the fruit be ripe when you eat it2 and eat when you require food4 ,fruits that have seeds are much more wholesome than the stone fruits4 ,but all fruits are better1 for very young children1 if baked or cooked in some manner1 and eaten with bread4 ,the ,french always eat bread with raw fruit4 ,apples and winter pears are very excellent food for children1--indeed1 for almost any person in health1--but best when eaten for breakfast or dinner4 ,if taken late in the evening1 fruit often proves injurious4 ,the old saying1 that apples are gold in the morning1 silver at noon1 and lead at night1 is pretty near the truth4 ,both apples and pears are often good and nutritious when baked or stewed1 and when prepared in this way are especially suitable for those delicate constitutions that cannot bear raw fruit4 ,much of the fruit gathered when unripe might be rendered fit for food by preserving in sugar4 #bjhf4 ,ripe ,currants4 ,ripe ,currants are excellent food for children4 ,mash the fruit1 sprinkle with sugar1 and let them eat freely1 taking some good bread with the fruit4 #bjhg4 ,blackberry ,jam4 ,gather the fruit in dry weather2 allow half a pound of good brown sugar to every pound of fruit2 boil the whole together gently for an hour1 or till the blackberries are soft1 stirring and mashing them well4 ,preserve it like any other jam1 and it will be found very useful in families1 particularly for children1 regulating their bowels1 and enabling you to dispense with cathartics4 ,it may be used in the ordinary way in roll-over puddings1 and for tarts1 or spread on bread instead of butter2 and even when the blackberries are bought1 it is cheaper than butter4 ,in the country every family should preserve at least half a peck of blackberries4 #bjhh4 ,blackberry ,pudding or ,pie4 ,pudding or pie made of blackberries only1 or of blackberries and apples mixed in equal proportions is excellent4 ,for suitable suet crust see par4 #abfi4 and for puff paste see par4 #abeg4 #bjhi4 ,to make ,senna and ,manna ,palatable4 ,take of senna leaves and manna a quarter of an ounce of each1 and pour over them a pint of boiling water2 when the strength is abstracted1 pour the infusion over from a quarter to half a pound of prunes and two large tablespoonfuls of ,west ,india molasses4 ,stew the whole slowly until the liquid is nearly absorbed4 ,when cold it can be eaten with bread and butter1 without detecting the senna1 and is excellent for children when costive4 #bjij4 ,discipline of ,children4 ,children should not be allowed to ask for the same thing twice4 ,this may be accomplished by parents1 teacher1 or whoever may happen to have the management of them1 paying attention to their little wants1 if proper1 at once1 when possible4 ,children should be instructed to understand that when they are not answered immediately1 it is because it is not convenient4 ,let them learn patience by waiting4 ,,care ,,in ,,summer1 ,,comfort ,,in ,,winter4 #bjia4 ,my ,wife's ,little ,tea ,parties4 ,my wife is celebrated for her little parties1--not tea parties alone1 but dinner parties1 pic-nic parties1 music parties1 supper parties--in fact1 she is vhe life and soul of ,,all ,,parties1 which is more than any leading politician of the day can boast4 ,but her great forte is her little tea parties--praised and enjoyed by everybody4 ,a constant visitor at these little parties is ,mrs4 ,hitching 7spoken of elsewhere71 and before a certain epoch in her life 7,see par4 #bae7 she was wont to remark that she never knew hany one who understood the hart of bringing so many helegancies together as my wife4 ,nobody makes tea like her1 and how she makes it she will impart at a future time4 ,but for her little nick nacks1 as she calls them1 which give a variety and a charm to the tea-table without trenching too deeply upon our own pocket1 she has been kind enough to give a few receipts upon the present occasion4 #bjib4 ,good ,plum ,cake4 ,one pound of flour1 quarter of a pound of butter1 quarter of a pound of sugar1 quarter of a pound of currants1 three eggs1 half a pint of milk1 and a small teaspoonful of carbonate of soda or baking powder4 ,the above is excellent4 ,the cakes are always baked in a common earthen flower-pot saucer1 which is a very good plan4 #bjic4 ,gingerbread ,snaps4 ,one pound of flour1 half a pound of treacle1 half a pound of sugar1 quarter of a pound of butter1 half an ounce of best prepared ginger1 sixteen drops of essence of lemon1 potash the size of a nut dissolved in a tablespoonful of hot water4 #bjid4 ,drop ,cakes4 ,one pint of flour1 half a pound of butter1 quarter of a pound of pounded lump sugar1 half a nutmeg grated1 a handful of currants1 two eggs1 and a large pinch of carbonate of soda1 or a little baking powder4 ,to be baked in a slack oven for ten minutes or a quarter of an hour4 ,the above quantity will make about thirty excellent cakes4 #bjie4 ,a very ,nice and ,cheap ,cake4 ,two pounds and a half of flour1 three quarters of a pound of sugar1 three quarters of a pound of butter1 half a pound of currants or quarter of a pound of raisins1 quarter of a pound of orange peel1 two ounces of caraway seeds1 half an ounce of ground cinnamon or ginger1 four teaspoonfuls of carbonate of soda or some baking powder2 mixed well1 with rather better than a pint of new milk4 ,the butter must be well melted previous to being mixed with the ingredients4 #bjif4 ,jersey ,wonders4 ,the oddity of these wonders consists solely in the manner of cooking1 and the shape consequent4 ,take two pounds of flour1 six ounces of butter1 six ounces of white sugar1 a little nutmeg1 ground ginger1 and lemon peel2 beat eight eggs1 and knead them all well together2 a taste of brandy will be an improvement4 ,roll the paste into a long mass about the thickness of your wrist2 cut off a slice and roll it into an oval1 about four inches long and three inches wide1 not too thin2 cut two slits in it1 but not through either end1 there will then be three bands4 ,pass the left one through the aperture to the right1 and throw it into a brass or bell-metal skillet of ,,boiling lard or beef or mutton dripping4 ,you may cook three or four at a time4 ,in about two minutes turn them with a fork1 and you will find them browned1 and swollen or risen in two or three minutes more4 ,remove them from the pan to a dish1 when they will dry and cool4 ,,they ,,must ,,hunger ,,in ,,frost ,,who ,,will ,,not ,,work ,,in ,,heat4 #bjig4 ,muffins4 ,add a pint and a half of good ale yeast 7from pale malt1 if possible7 to a bushel of the very best white flour2 let the yeast lie all night in water1 then pour off the water quite clear2 heat two gallons of water just milk-warm1 and mix the water1 yeast1 and two ounces of salt well together for about a quarter of an hour4 ,strain the whole1 and mix up your dough as light as possible1 letting it lie in the trough an hour to rise2 next roll it with your hand1 pulling it into little pieces about the size of a large walnut4 ,these must be rolled out thin with a rolling-pin1 in a good deal of flour1 and if covered immediately with a piece of flannel1 they will rise to a proper thickness2 but if too large or small1 dough must be added accordingly1 or taken away2 meanwhile1 the dough must be also covered with flannel4 ,next begin baking2 and when laid on the iron1 watch carefully1 and when one side changes colour1 turn the other1 taking care that they do not burn or become discoloured4 ,be careful also that the iron does not get too hot4 ,in order to bake muffins properly1 you ought to have a place built as if a copper were to be set2 but instead of copper a piece of iron must be put over the top1 fixed in form like the bottom of an iron pot1 underneath which a coal fire is kindled when required4 ,toast the muffins crisp on both sides with a fork2 pull them open with your hand1 and they will be like a honeycomb2 lay in as much butter as you intend2 then clap them together1 and set by the fire3 turn them once1 that both sides may be buttered alike4 ,when quite done1 cut them across with a knife2 but if you use a knife either to spread or divide them1 they will be as heavy as lead4 ,some kinds of flour will soak up more water than others2 when this occurs1 add water2 or if too moist1 add flour3 for the dough must be as light as possible4 #bjih4 ,unfermented ,cakes1 c4 ,all cakes of this description may be made with the aid of a little baking-powder1 or egg-powder4 ,for instructions respecting these preparations the reader is referred to pars4 #ajaa1 #ajab4 #bjii4 ,tea ,cakes4 ,take of flour one pound2 sugar1 one ounce2 butter1 one ounce2 baking-powder1 three teaspoonfuls2 milk1 six ounces2 water1 six ounces4 ,rub the butter and baking powder into the flour2 dissolve the sugar in the water1 and then add the milk4 ,pour this mixture gradually over the flour1 and mix well together2 divide the mass into three portions1 and bake twenty-five minutes4 ,flat round tins or earthen-pans are the best to bake the cakes in4 ,buttermilk may be used instead of milk and water1 if preferred4 #bajj4 ,unfermented ,cake4 ,take of flour one pound and a half2 baking powder1 four teaspoonfuls2 sugar1 one ounce and a half2 butter1 one ounce and a half2 milk1 twenty ounces2 currants1 six ounces1 more or less4 ,mix the baking powder and butter into the flour by rubbing them together2 next dissolve the sugar in the milk1 and add it gradually to the flour1 mixing the whole intimately1 and adding fruit at discretion4 ,bake in a tin or earthen pan4 #baja4 ,luncheon ,cakes4 ,take of flour one pound2 baking powder1 three teaspoonfuls2 sugar1 three ounces2 butter1 three ounces2 currants1 four ounces2 milk1 one pint1 or twenty ounces3 bake one hour in a quick oven4 #bajb4 ,nice ,plum ,cake4 ,take of flour one pound2 baking powder1 three teaspoonfuls2 butter1 six ounces2 loaf sugar1 six ounces2 currants1 six ounces2 three eggs2 milk1 about four ounces2 bake for one hour and a half in a tin or pan4 #bajc4 ,lemon ,buns4 ,take of flour one pound2 baking powder1 three teaspoonfuls2 butter1 six ounces2 loaf sugar1 four ounces2 one egg2 essence of lemon1 six or eight drops3 make into twenty buns1 and bake in a quick oven for fifteen minutes4 #bajd4 ,soda ,cake4 ,take of flour half a pound2 bicarbonate of soda1 two drachms2 tartaric acid1 two drachms2 butter1 four ounces2 white sugar1 two ounces2 currants1 four ounces2 two eggs2 warm milk1 half a teacupful4 ,,an ,,honest ,,word ,,is ,,better ,,than ,a ,,careless ,,oath4 #baje4 ,excellent ,biscuits4 ,take of flour two pounds2 carbonate of ammonia1 three drachms1 in fine powder2 white sugar1 four ounces2 arrowroot one ounce2 butter1 four ounces2 one egg3 mix into a stiff paste with new milk1 and beat them well with a rolling-pin for half an hour2 roll out thin1 and cut them out with a docker1 and bake in a quick oven for fifteen minutes4 #bajf4 ,wine ,biscuits4 ,take of flour half a pound2 butter1 four ounces2 sugar1 four ounces2 two eggs2 carbonate of ammonia1 one drachm2 white wine1 enough to mix to a proper consistence4 ,cut out with a glass4 #bajg4 ,ginger ,cakes4 ,to two pounds of flour add three quarters of a pound of good moist sugar1 one ounce best ,jamaica ginger well mixed in the flour2 have ready three quarters of a pound of lard1 melted1 and four eggs well beaten3 mix the lard and eggs together1 and stir into the flour1 which will form a paste2 roll out in thin cakes1 and bake in a moderately heated oven4 ,lemon biscuits may be made in a similar way1 by substituting essence of lemon for ginger4 #bajh4 ,sponge ,cake 7#a74 7,very ,easy ,method47--,the following receipt is as excellent as it is simple1 it gives less trouble than any other1 and has never been known to fail3--,take five eggs and half a pound of loaf sugar1 sifted2 break the eggs upon the sugar1 and beat all together with a steel fork for half an hour4 ,previously take the weight of two eggs and a half1 in their shells1 of flour4 ,after you have beaten the eggs and sugar the time specified1 grate in the rind of a lemon 7the juice may be added at pleasure71 stir in the flour1 and immediately pour it into a tin lined with buttered paper1 and let it be instantly put into rather a cool oven4 #baji4 ,sponge ,cake 7#b74 ,take equal weight of eggs and sugar2 half their weight in sifted flour2 to twelve eggs add the grated rind of three lemons1 and the juice of two4 ,beat the eggs carefully1 white and yolks separately1 before they are used4 ,stir the materials thoroughly together1 and bake in a quick oven4 #baaj4 ,almond ,sponge ,cake4 ,almond ,sponge ,cake is made by adding blanched almonds to the above4 #baaa4 ,yule ,cake4 ,take one pound of fresh butter2 one pound of sugar2 one pound and a half of flour2 two pounds of currants2 a glass of brandy2 one pound of sweetmeats2 two ounces of sweet almonds2 ten eggs2 a quarter of an ounce of allspice2 and a quarter of an ounce of cinnamon4 ,melt the butter to a cream1 and put in the sugar4 ,stir it till quite light1 adding the allspice and pounded cinnamon2 in a quarter of an hour1 take the yolks of the eggs1 and work them two or three at a time2 and the whites of the same must by this time be beaten into a strong snow1 quite ready to work in4 ,as the paste must not stand to chill the butter1 or it will be heavy1 work in the whites gradually1 then add the orange peel1 lemon1 and citron1 cut in fine strips1 and the currants1 which must be mixed in well1 with the sweet almonds2 then add the sifted flour and glass of brandy4 ,bake this cake in a tin hoop1 in a hot oven1 for three hours1 and put twelve sheets of paper under it to keep it from burning4 #baab4 ,cake of ,mixed ,fruits4 ,extract the juice from red currants by simmering them very gently for a few minutes over a slow fire2 strain it through folded muslin1 and to one pound of the juice add a pound and a half of freshly gathered cooking apples1 pared1 and rather deeply cored1 that the fibrous part may be avoided4 ,boil these quite slowly until the mixture is perfectly smooth2 then1 to evaporate part of the moisture1 let the boiling be quickened4 ,in from twenty-five to thirty minutes1 draw the pan from the fire1 and throw in gradually a pound and a quarter of sugar in fine powder2 mix it well with the fruit1 and when it is dissolved1 continue the boiling rapidly for twenty minutes longer1 keeping the mixture constantly stirred2 put it into a mould1 and store it1 when cold1 for winter use1 or serve it for dessert1 or for the second course2 in the latter case1 decorate it with spikes of almonds1 blanched1 and heap solid whipped cream round it1 or pour a custard into the dish4 ,for dessert1 it may be garnished with dice of the palest apple jelly4 ,,plain ,,words ,,make ,,the ,,most ,,ornamental ,,sentences4 #baac4 ,banbury ,cakes4 ,roll out the paste about half an inch thick1 and cut it into pieces2 then roll again till each piece becomes twice the size2 put some ,banbury meat in the middle of one side2 fold the other over it1 and pinch it up into a somewhat oval shape2 flatten it with your hand at the top1 letting the seam be quite at the bottom2 rub the tops over with the white of an egg1 laid on with a brush1 and dust loaf sugar over them3 bake in a moderate oven4 #baad4 ,meat for ,banbury ,cakes4 ,the meat for ,banbury cakes is made thus3--,beat up a quarter of a pound of butter until it becomes in the state of cream2 then mix with it half a pound of candied orange and lemon peel1 cut fine2 one pound of currants1 a quarter of an ounce of ground cinnamon2 and a quarter of an ounce of allspice3 mix all well together1 and keep in a jar till wanted for use4 #baae4 ,bath ,buns4 ,a quarter of a pound of flour2 four yolks and three whites of eggs1 with four spoonfuls of solid fresh yeast4 ,beat in a bowl1 and set before the fire to rise2 then rub into one pound of flour ten ounces of butter2 put in half a pound of sugar1 and caraway comfits2 when the eggs and yeast are pretty light1 mix by degrees all together2 throw a cloth over it1 and set before the fire to rise4 ,make the buns1 and when on the tins1 brush over with the yolk of egg and milk2 strew them with caraway comfits2 bake in a quick oven4 ,if baking powder is used instead of yeast1 use two teaspoonfuls1 and proceed as directed1 omitting to set the dough before the fire to rise1 which is useless as regards all articles made with baking powder4 #baaf4 ,belvidere ,cake for ,breakfast or ,tea4 ,take a quart of flour2 four eggs2 a piece of butter the size of an egg2 a piece of lard the same size3 mix the butter and lard well in the flour2 beat the eggs light in a pint bowl1 and fill it up with cold milk2 then pour it gradually into the flour2 add a teaspoonful of salt2 work it for eight or ten minutes only3 cut the dough with a knife to the size you wish it2 roll them into cakes about the size of a breakfast plate1 and bake in a quick oven4 #baag4 ,to ,make ,gingerbread ,cake4 ,take one pound and a half of treacle2 one and a half ounces of ground ginger2 half an ounce of caraway seeds2 two ounces of allspice2 four ounces of orange peel1 shred fine2 half a pound of sweet butter2 six ounces of blanched almonds2 one pound of honey2 and one and a half ounces of carbonate of soda2 with as much fine flour as makes a dough of moderate consistence4 ,directions for making4 ,make a pit in five pounds of flour2 then pour in the treacle1 and all the other ingredients1 creaming the butter2 then mix them altogether into a dough2 work it well2 then put in three quarters of an ounce of tartaric acid1 and put the dough into a buttered pan1 and bake for two hours in a cool oven4 ,to know when it is ready1 plunge a fork into it1 and if it comes out sticky1 put the cake in the oven again2 if not it is ready4 ,this is a good and simple test1 which may be resorted to in baking bread and all kinds of cakes4 #baah4 ,pic-,nic ,biscuits4 ,take two ounces of fresh butter1 and well work it with a pound of flour4 ,mix thoroughly with it half a saltspoonful of pure carbonate of soda1 two ounces of sugar2 mingle thoroughly with the flour1 make up the paste with spoonfuls of milk2 it will require scarcely a quarter of a pint4 ,knead smooth1 roll a quarter of an inch thick1 cut in rounds about the size of the top of a small wineglass2 roll these out thin1 prick them well1 lay them on lightly floured tins1 and bake in a gentle oven until crisp4 ,when cold put into dry canisters4 ,thin cream used instead of milk1 in the mixture will enrich the biscuits4 ,to obtain variety caraway seeds or ginger can be added at pleasure4 ,a ,,duel ,,is ,,folly ,,playing ,,at ,,murder4 #baai4 ,ginger ,biscuits and ,cakes4 ,work into small crumbs three ounces of butter1 two pounds of flour1 and three ounces of powdered sugar and two of ginger1 in fine powder2 knead into a stiff paste1 with new milk2 roll thin1 cut out with a cutter3 bake in a slow oven until crisp through2 keep of a pale colour4 ,additional sugar may be used when a sweeter biscuit is desired4 ,for good ginger cakes1 butter six ounces1 sugar eight1 for each pound of flour2 wet the ingredients into a paste with eggs3 a little lemon-peel grated will give an agreeable flavour4 #babj4 ,sugar ,biscuits4 ,cut the butter into the flour4 ,add the sugar and caraway seeds4 ,pour in the brandy1 and then the milk4 ,lastly1 put in the soda4 ,stir all well with a knife1 and mix it thoroughly1 till it becomes a lump of dough4 ,flour your pasteboard1 and lay the dough on it4 ,knead it very well4 ,divide it into eight or ten pieces1 and knead each piece separately4 ,then put them all together1 and knead them very well into one lump4 ,cut the dough in half1 and lay it out into sheets1 about half an inch thick4 ,beat the sheets of dough very hard on both sides with the rolling pin4 ,cut them out into round cakes with the edge of a tumbler4 ,butter tins and lay the cakes on them4 ,bake them of a very pale brown4 ,if done too much they will lose their taste4 ,let the oven be hotter at the top than at the bottom4 ,these cakes kept in a stone jar1 closely covered from the air1 will continue perfectly good for several months4 #baba4 ,lemon ,sponge4 ,for a quart mould--dissolve two ounces of isinglass in a pint and three quarters of water2 strain it1 and add three quarters of a pound of sifted loaf sugar1 the juice of six lemons and the rind of one2 boil the whole for a few minutes1 strain it again1 and let it stand till quite cold and just beginning to stiffen2 then beat the whites of two eggs1 and put them to it1 and whisk till it is quite white2 put it into a mould1 which must be first wetted with cold water4 ,salad oil is much better than water for preparing the mould for turning out jelly1 blancmange1 c41 but great care must be taken not to pour the jelly into the mould till quite cool1 or the oil will float on the top1 and after it is turned out it must be carefully wiped over with a clean cloth4 ,this plan only requires to be tried once to be invariably adopted4 #babb4 ,almond ,custards4 ,blanch and pound fine1 with half a gill of rose water1 six ounces of sweet and half an ounce of bitter almonds2 boil a pint of milk1 with a few coriander seeds1 a little cinnamon1 and some lemon-peel2 sweeten it with two ounces and a half of sugar1 rub the almonds through a fine sieve1 with a pint of cream2 strain the milk to the yolks of eight eggs1 and the whites of three well beaten2 stir it over a fire till it is of a good thickness1 take it off the fire1 and stir it till nearly cold1 to prevent its curdling4 #babc4 ,arrowroot ,blancmange4 ,a teacupful of arrowroot to a pint of milk2 boil the milk with twelve sweet and six bitter almonds1 blanched and beaten2 sweeten with loaf sugar1 and strain it2 break the arrowroot with a little of the milk as smooth as possible2 pour the boiling milk upon it by degrees1 stir the while2 put it back into the pan and boil a few minutes1 still stirring3 dip the shape in cold water before you put it in1 and turn it out when cold4 #babd4 ,red ,currant ,jelly4 ,with three parts of fine ripe red currants mix one of white currants2 put them into a clean preserving-pan1 and stir them gently over a clear fire until the juice flows from them freely2 then turn them in a fine hair sieve1 and let them drain well1 but without pressure4 ,pass the juice through a folded muslin1 or a jelly bag2 weigh it1 and then boil it fast for a quarter of an hour2 add for each pound1 eight ounces of sugar coarsely powdered1 stir this to it off the fire until it is dissolved1 give the jelly eight minutes more of quick boiling1 and pour it out4 ,it will be firm1 and of excellent colour and flavour4 ,be sure to clean off the scum as it rises1 both before and after the sugar is put in1 or the preserve will not be clear4 ,juice of red currants1 three pounds2 juice of white currants1 one pound3 fifteen minutes4 ,sugar1 two pounds3 eight minutes4 ,an excellent jelly may be made with equal parts of the juice of red and of white currants1 and of raspberries1 with the same proportion of sugar and degree of boiling as mentioned in the foregoing receipt4 ,,revenge ,,is ,,the ,,only ,,debt ,,which ,,is ,,wrong ,,to ,,pay4 #babe4 ,white ,currant ,jelly4 ,white currant jelly is made in the same way as red currant jelly1 only double refined sugar should be used1 and it should not be boiled above ten minutes4 ,white currant jelly should be put through a lawn sieve4 #babf4 ,another ,receipt for ,white ,currant ,jelly4 ,after the fruit is stripped from the stalks1 put it into the pan1 and when it boils1 run it quickly through a sieve3 take a pound of sugar to each pint of juice1 and let it boil twenty minutes4 #babg4 ,black ,currant ,jelly4 ,to each pound of picked fruit allow one gill of water2 set them on the fire in the preserving-pan to scald1 but do not let them boil2 bruise them well with a silver fork1 or wooden beater2 take them oft and squeeze them through a hair sieve1 and to every pint of juice allow a pound of loaf or raw sugar2 boil it ten minutes4 #babh4 ,apricot ,jelly4 ,divide two dozen ripe apricots into halves1 pound half of the kernels in a gill of water1 and a teaspoonful of lemon juice2 reduce the fruit to a pulp1 and mix the kernels with it2 put the whole into a stewpan with a pound of sugar1 boil thoroughly1 skim till clear1 and put into small pots4 #babi4 ,ox-heel ,jelly4 ,ox-heel ,jelly is made in the same way as ,calves' ,feet ,jelly 7,see par4 #bacb74 #bacj4 ,arrowroot ,jelly4 ,a tablespoonful of arrow-root1 and cold water to form a paste2 add a pint of boiling water2 stir briskly1 boil for a few minutes4 ,a little sherry and sugar may be added4 ,for infants1 a drop or two of the essence of caraway seed or cinnamon is preferable4 #baca4 ,an ,excellent ,jelly4 7,for the ,sick room47--,take rice1 sago1 pearl-barley1 hartshorn shavings1 each one ounce2 simmer with three pints of water to one1 and strain it4 ,when cold1 it will be a jelly1 which give1 dissolved in wine1 milk1 or broth1 in change with the other nourishment4 #bacb4 ,calves' ,feet ,jelly4 ,it is better to buy the feet of the butcher1 than at the tripe-shop ready boiled1 because the best portion of the jelly has been extracted4 ,slit them in two1 and take every particle of fat from the claws2 wash well in warm water1 put them in a large stewpan1 and cover with water2 skim well1 and let them boil gently for six or seven hours1 until reduced to about two quarts1 then strain and skim off any oily substance on the surface4 ,it is best to boil the feet the day before making the jelly1 as1 when the liquor is cold1 the oily part being at the top1 and the other being firm1 with pieces of blotting paper applied to it1 you may remove every particle of the oily substance without wasting the liquor4 ,put the liquor in a stewpan to melt1 with a pound of lump sugar1 the peel of two lemons1 and the juice of six1 six whites and shells of eggs beat together1 and a bottle of sherry or ,madeira2 whisk the whole together until it is on the boil1 then put it by the side of the stove1 and let it simmer a quarter of an hour2 strain it through a jelly-bag3 what is strained first must be poured into the bag again1 until it is as bright and clear as distilled water2 then put the jelly in moulds1 to be cold and firm2 if the weather is too warm1 it requires some ice or some of ,nelson's gelatine4 ,if required to be very stiff1 half an ounce of isinglass may be added when the wine is put in4 ,it may be flavoured by the juice of various fruits and spices1 c41 and coloured with saffron1 cochineal1 the juice of beetroot1 spinach juice1 claret1 c4 ,it is sometimes made with cherry brandy1 red noyeau1 curaao1 or essence of punch4 #bacc4 ,orange ,marmalade4 ,select the largest ,seville oranges1 as they usually contain the greatest quantity of juice1 and take those that have clear skins1 as the skins form the largest part of the marmalade4 ,weigh the oranges1 and weigh also an equal quantity of loaf sugar4 ,peel the oranges1 dividing the peel of each into quarters1 and put them into a preserving-pan2 cover them well with water1 and set them on the fire to boil4 ,in the meantime prepare your oranges2 divide them into gores1 then scrape with a teaspoon all the pulp from the white skin2 or1 instead of peeling the oranges1 cut a hole in the orange and scoop out the pulp3 remove carefully all the pips1 of which there are innumerable small ones in the ,seville orange1 which will escape observation unless they are very minutely examined4 ,have a large basin near you with some cold water in it1 to throw the pips and peels into--a pint is sufficient for a dozen oranges4 ,boil these in the water1 and having strained off the glutinous matter which comes from them1 add it to the other parts4 ,when the peels have boiled till they are sufficiently tender to admit of a fork being stuck into them1 scrape away all the pith from the inside of them2 lay them in folds1 and cut them into thin slices of about an inch long4 ,clarify the sugar2 then throw the peels and pulp into it1 stir it well1 and let it boil for half an hour4 ,then remove it from the fire1 and when it becomes cool1 put it by in pots4 ,marmalade should be made at the end of ,march1 or at the beginning of ,april1 as ,seville oranges are then in their best state4 #bacd4 ,apple ,marmalade4 ,peel and core two pounds of sub-acid apples--,wellingtons are excellent for the purpose--and put them in an enamelled saucepan with one pint of sweet cider1 or half a pint of pure wine1 and one pound of crushed sugar4 ,cook them by a gentle heat three hours1 or longer1 until the fruit is very soft1 then squeeze it first through a cullender and then through a sieve4 ,if not sufficiently sweet1 add powdered sugar to taste1 and put away in jars made air-tight by covering them with a piece of wet bladder4 #bace4 ,plum1 ,green-gage1 or ,apricot ,jam ,after taking away the stones from the fruit1 and cutting out any blemishes1 put them over a slow fire1 in a clean stewpan1 with half a pint of water1 and when scalded1 rub them through a hair sieve4 ,to every pound of pulp put one pound of sifted loaf sugar1 put it into a preserving pan over a brisk fire1 and when it boils skim it well1 and throw in the kernels of the apricots and half an ounce of bitter almonds1 blanched4 ,then boil it fast for a quarter of an hour longer1 stirring it all the time4 ,store away in pots in the usual manner4 #bacf4 ,almond ,flavour4 7,,essence ,,of ,,peach ,,kernels--,,quintessence ,,of ,,noyeau47--,dissolve one ounce of essential oil of bitter almonds in one pint of spirit of wine4 ,use it as flavouring for cordials and pastry4 ,in large quantities is exceedingly poisonous4 ,a few drops only should be used to several pounds of syrups1 pastry1 c4 ,this and other flavourings may be bought in small bottles1 ready for use1 of grocers or oilmen4 #bacg4 ,syrup of ,orange or ,lemon ,peel4 ,of fresh outer rind of ,seville orange or lemon-peel1 three ounces1 apothecaries' weight2 boiling water1 a pint and a half2 infuse the peel for a night in a close vessel2 then strain the liquor2 let it stand to settle2 and having poured it off clear from the sediment1 dissolve in it two pounds of double refined loaf sugar1 and make it into a syrup with a gentle heat4 ,,pride ,,costs ,,more ,,than ,,hunger1 ,,thirst1 ,,or ,,cold4 #bach4 ,indian ,syrup4 7,a delicious summer drink47 ,five pounds of lump sugar1 two ounces of citric acid1 a gallon of boiling water3 when cold add half a drachm of essence of lemon and half a drachm of spirit of wine2 stir it well and bottle it4 ,about two tablespoonfuls to a glass of cold water4 #baci4 ,apples in ,syrup for ,immediate ,use4 ,pare and core some hard round apples1 throwing them into a basin of water as each is peeled4 ,clarify as much loaf sugar as will cover them2 put the apples in water with the juice and rind of a lemon1 and let them simmer till they are quite clear2 great care must be taken not to break them4 ,place them on the dish they are to appear upon at table1 and pour the syrup over4 #badj4 ,pounding ,almonds4 ,the almonds should be dried for a few days after being blanched4 ,set them in a warm place1 strewn singly over a dish or tin4 ,a little powdered lump sugar will assist the pounding4 ,they may be first chopped small1 and rolled with a rolling pin4--,almond ,paste may be made in the same manner4 #bada4 ,blanched ,almonds4 ,put the almonds into cold water1 and heat them slowly to scalding2 then take them out and peel them quickly1 throwing them into cold water as they are done4 ,dry them in a cloth before serving4 #badb4 ,freezing without ,ice or ,acids4 ,the use of ice in cooling depends upon the fact of its requiring a vast quantity of heat to convert it from a solid into a liquid state1 or in other words1 to melt it2 and the heat so required is obtained from those objects with which it may be in contact4 ,a pound of ice requires nearly as much heat to melt it as would be sufficient to make a pound of cold water boiling hot2 hence its cooling power is extremely great4 ,but ice does not begin to melt until the temperature is above the freezing point1 and therefore it cannot be employed in freezing liquids1 c41 but only in cooling them4 ,if1 however1 any substance is mixed with ice which is capable of causing it to melt more rapidly1 and at a lower temperature1 a still more intense cooling effect is the result2 such a substance is common salt1 and the degree of cold produced by the mixture of one part of salt with two parts of snow or pounded ice is greater than thirty degrees below freezing4 ,in making ice-creams and dessert ices1 the following articles are required3--,pewter ice-pots with tightly-fitting lids1 furnished with handles2 wooden ice-pails1 to hold the rough ice and salt--the pails should be stoutly made1 about the same depth as the ice pots1 and nine or ten inches more in diameter1 with a hole in the side1 fitted with a good cork1 in order that the water from the melted ice may be drawn off as required4 ,in addition1 a broad spatula1 about four inches long1 rounded at the end1 and furnished with a long wooden handle1 is necessary to scrape the frozen cream from the sides of the ice-pot1 and for mixing the whole smoothly together4 ,when making ices1 place the mixture of cream and fruit to be frozen in the ice-pot1 cover it with the lid1 and put the pot in the ice-pail1 which proceed to fill up with coarsely-pounded ice and salt1 in the proportion of about one part of salt to three of ice2 let the whole remain a few minutes 7if covered by a blanket so much the better71 then whirl the pot briskly by the handle for a few minutes1 take off the lid1 and with the spatula scrape the iced cream from the sides1 mixing the whole smoothly2 put on the lid1 and whirl again1 repeating all the operations every few minutes until the whole of the cream is well frozen4 ,great care and considerable labour are required in stirring1 so that the whole cream may be smoothly frozen1 and not in hard lumps4 ,when finished1 if it is required to be kept any time1 the melted ice and salt should be allowed to escape1 by removing the cork1 and the pail filled up with fresh materials4 ,it is scarcely necessary to add1 that if any of the melted ice and salt is allowed to mix with the cream1 the latter is spoiled4 ,from the difficulty of obtaining ice in places distant from large towns1 and in hot countries1 and from the impracticability of keeping it any length of time1 or1 in fact1 of keeping small quantities more than a few hours its use is much limited1 and many have been the attempts to obtain an efficient substitute4 ,for this purpose various salts have been employed1 which1 when dissolved in water1 or in acids1 absorb a sufficient amount of heat to freeze substances with which they may be placed in contact4 ,we shall not attempt1 in this article1 to describe all the various freezing mixtures that have been devised1 but speak only of those which have been found practically useful4 ,many of the freezing mixtures which are to be found described in books are incorrectly so named1 for although they themselves are below the freezing point1 yet they are not sufficiently powerful to freeze any quantity of water1 or other substances1 when placed in a vessel within them4 ,in order to be efficient as a freezing mixture1 as distinguished from a cooling one1 the materials used ought to be capable of producing by themselves an amount of cold more than thirty degrees below the freezing point of water1 and this the ordinary mixtures will not do4 ,much more efficient and really freezing mixtures may be made by using acids to dissolve the salts4 ,the cheapest1 and perhaps the best1 of these for ordinary use1 is one which is frequently employed in ,france1 both for making dessert ices1 and cooling wines1 c4 ,it consists of coarsely powdered ,glauber salt 7sulphate of sodium71 on which is poured about two-thirds its weight of spirit of salts 7hydrochloric acid74 ,the mixture should be made in a wooden vessel1 as that is preferable to one made of metal1 which conducts the external heat to the materials with great rapidity2 and when the substance to be cooled is placed in the mixture1 the whole should be covered with a blanket1 a piece of old woollen carpet doubled or some other non-conducting material1 to prevent the access of the external warmth2 the vessel used for icing wines should not be too large1 that there may be no waste of the freezing mixture4 ,this combination produces a degree of cold thirty degrees below freezing2 and if the materials are bought of any of the wholesale druggists or dry salters1 it is exceedingly economical4 ,it is open1 however1 to the very great objection1 that the spirit of salt is an exceedingly corrosive liquid1 and of a pungent1 disagreeable odour3 this almost precludes its use for any purpose except that of icing wines4 ,,fair ,,and ,,softly ,,go ,,sure ,,and ,,far4 #badc4 ,further ,directions4 ,actual quanties--one pound of chloride of ammonium1 or sal ammoniac1 finely powdered1 is to be intimately mixed with two pounds of nitrate of potasium or saltpetre1 also in powder2 this mixture we may call ,no4 #a4 ,no4 #b is formed by crushing three pounds of the best ,scotch soda4 ,in use1 an equal bulk of both ,no4 #a and ,no4 #b is to be taken1 stirred together1 placed in the ice-pail1 surrounding the ice-pot1 and rather less cold water poured on than will dissolve the whole2 if one quart of ,no4 #a1 and the same bulk of ,no4 #b are taken1 it will require about one quart of water to dissolve them1 and the temperature will fall1 if the materials used are cool1 to nearly thirty degrees below freezing4 ,those who fail1 may trace their want of success to one or other of the following points3--the use of too small a quantity of the preparation1--the employment of a few ounces2 whereas1 in freezing ices1 the ice-pot must be entirely surrounded with the freezing material3 no one would attempt to freeze with four ounces of ice and salt4 ,again1 too large a quantity of water may be used to dissolve the preparation1 when all the excess of water has to be cooled down instead of the substance it is wished to freeze4 ,all the materials used should be pure1 and as cool as can be obtained4 ,the ice-pail in which the mixture is made must be of some non-conducting material1 as wood--which will prevent the access of warmth from the air2 and the ice-pot1 in which the liquor to be frozen is placed1 should be of pewter1 and surrounded nearly to its top by the freezing mixture4 ,bear in mind that the making of ice-cream1 under any circumstances1 is an operation requiring considerable dexterity and practice4 #badd4 ,to ,make ,dessert ,ices1 both ,cream and ,water4 #bade4 ,strawberry ,ice ,cream4 ,take one pint of strawberries1 one pint of cream1 nearly half a pound of powdered white sugar1 the juice of a lemon2 mash the fruit through a sieve1 and take out the seeds3 mix with the other articles1 and freeze4 ,a little new milk added makes the whole freeze more quickly4 #badf4 ,raspberry ,ice ,cream4 ,the same as strawberry4 ,these ices are often coloured by cochineal1 but the addition is not advantageous to the flavour4 ,strawberry or raspberry jam may be used instead of the fresh fruit1 or equal quantities of jam and fruit employed4 ,of course the quantity of sugar must be proportionately diminished4 #badg4 ,strawberry ,water ,ice4 ,one large pottle of scarlet strawberries1 the juice of a lemon1 a pound of sugar1 or one pint of strong syrup1 half a pint of water4 ,mix1--first rubbing the fruit through a sieve1--and freeze4 #badh4 ,raspberry ,water ,ice4 ,raspberry ,water ,ice is made in precisely the same manner as ,strawberry-water ice4 #badi4 ,lemon-,water ,ice4 ,lemon juice and water1 each half a pint2 strong syrup1 one pint3 the rind of the lemons should be rasped off1 before squeezing1 with lump sugar1 which is to be added to the juice2 mix the whole2 strain after standing an hour1 and freeze4 ,beat up with a little sugar the whites of two or three eggs1 and as the ice is beginning to set1 work this in with the spatula1 which will be found to much improve the consistence and taste4 #baej4 ,orange-,water ,ice4 ,orange-,water ,ice is made in the same way as ,lemon-water ice4 #baea4 ,nitrate of ,ammonium as a ,freezing ,mixture4 ,another substance1 which is free from any corrosive action or unpleasant odour1 is nitrate of ammonium1 which1 if simply dissolved in rather less than its own weight of water1 reduces the temperature about twenty-five degrees below freezing4 ,the objections to its use are that its frigorific power is not sufficiently great to freeze readily2 and if it be required to form dessert ices1 it is requisite to renew the process1 at the expiration of a quarter of an hour1 a second time1 and1 if the weather is very hot1 and the water used is rather warm1 even a third or fourth time4 ,again1 nitrate of ammonium is a very expensive salt2 even in ,france1 where it is manufactured expressly for this purpose1 it is sold at the rate of three francs a pound2 and in ,england it cannot be obtained under a much higher price4 ,one great recommendation1 however1 attends its use1 namely1 that it may be recovered again1 and used any number of times1 by simply boiling away the water in which it is dissolved1 by a gentle fire1 until a small portion1 on being removed1 crystallizes on cooling4 #baeb4 ,washing ,soda as a ,freezing ,mixture4 ,if1 however1 nitrate of ammonium in coarse powder is put into the cooler1 and there is then added twice its weight of freshly crushed washing soda1 and an equal quantity of the coldest water that can be obtained1 an intensely powerful frigorific mixture is the result1 the cold often falling to forty degrees below freezing4 ,this is by far the most efficacious freezing mixture that can be made without the use of ice or acids4 ,but1 unfortunately1 it has an almost insuperable objection1 that the nitrate of ammonium is decomposed by the soda1 and cannot be recovered by evaporation2 this raises the expense to so great a height1 that the plan is practically useless4 ,,all ,,is ,,not ,,gold ,,that ,,glitters4 #baec4 ,sal ,ammoniac as a ,freezing ,mixture4 ,if the ordinary sal ammoniac of the shops is used1 it will be found both difficult to powder1 and expensive2 in fact1 it is so exceedingly tough1 that the only way in which it can be easily divided1 except in a drug mill1 is by putting as large a quantity of the salt into water which is actually boiling as the latter will dissolve2 as the solution cools1 the salt crystalizes out in the solid form1 and if stirred as it cools1 it separates in a state of fine division4 ,as this process is troublesome1 and as the sal ammoniac is expensive1 it is better to use the crude muriate of ammonium1 which is the same substance as sal ammoniac1 but before it has been purified by sublimation4 ,this is not usually kept by druggists1 but may be readily obtained of any of the artificial manure merchants1 at a very moderate rate2 and its purity may be readily tested by placing a portion of it on a red-hot iron1 when it should fly off in a vapour1 leaving scarcely any residue4 #baed4 ,coldness of the ,materials used4 ,it is hardly necessary to add1 that in icing wines1 or freezing1 the effect is great in proportion to the coldness of the materials used2 therefore1 every article employed1 viz41 the water1 tubs1 mixtures1 c41 should be as cool as possible4 #baee4 ,blackbirds4 ,the cock bird is of a deep black1 with a yellow bill4 ,the female is dark brown4 ,it is difficult to distinguish male from female birds when young2 but the darkest generally are males4 ,their food consists of ,german paste1 bread1 meat1 and bits of apple4 ,the same treatment as given for the thrush 7,see par4 #bdef7 applies to the blackbird4 #baef4 ,food of ,blackbirds4 ,the natural food of the blackbird is berries1 worms1 insects1 shelled snails1 cherries1 and other similar fruit2 and its artificial food1 lean fresh meat1 cut very small1 and mixed with bread1 or ,german paste4 #baeg4 ,thrushes4 ,a cock may be distinguished from a hen by a darker back1 and the more glossy appearance of the feathers4 ,the belly also is white4 ,their natural food is insects1 worms1 and snails4 ,in a domesticated state they will eat raw meat1 but snails and worms should be procured for them4 ,young birds are hatched about the middle of ,april1 and should be kept very warm4 ,they should be fed with raw meat1 cut small1 or bread mixed in milk with hemp seed well bruised2 when they can feed themselves give them lean meat cut small1 and mixed with bread or ,german paste1 plenty of clean water1 and keep them in a warm1 dry1 and sunny situation4 #baeh4 ,canaries4 ,to distinguish a cock bird from a hen1 observe the bird when it is singing1 and if it be a cock you will perceive the throat heaving with a pulse-like motion1 a peculiarity which is scarcely perceptible in the hen4 ,feed young canaries with white and yolk of hard egg1 mixed together with a little bread steeped in water4 ,this should be pressed and placed in one vessel1 while in another should be put some boiled rape seed1 washed in fresh water4 ,change the food every day4 ,when they are a month old1 put them into separate cages4 ,cut the claws of cage-birds occasionally1 when they become too long1 but in doing so be careful not to draw blood4 #baei4 ,treatment of ,canaries4 ,care must be taken to keep canaries very clean4 ,for this purpose1 the cage should be strewed every morning with clean sand1 or rather1 fine gravel1 for small pebbles are absolutely essential to life and health in cage-birds3 fresh water must be given every day1 both for drinking and bathing2 the latter being in a shallow vessel2 and1 during the moulting season1 a small bit of iron should be put into the water for drinking4 ,the food of a canary should consist principally of summer rape seed that is1 of those small brown rape seeds which are obtained from plants sown in the spring1 and which ripen during the summer2 large and black rape seeds1 on the contrary1 are produced by such plants as are sown in autumn and reaped in spring4 ,a little chickweed in spring1 lettuce leaves in summer1 and endive in autumn1 with slices of sweet apple in winter1 may be safely given2 but bread and sugar ought to be generally avoided4 ,occasionally1 also1 a few poppy or canary seeds1 and a small quantity of bruised hemp seed may be added1 but the last very sparingly4 ,cleanliness1 simple food1 and fresh but not cold air1 are essential to the well-being of a canary4 ,during the winter1 the cage should never be hung in a room without a fire1 but even then1 when the air is mild1 and the sun shines bright1 the little prisoner will be refreshed by having the window open4 ,the cage should never be less than eight inches in diameter1 and a foot high1 with perches at different heights4 #bafj4 ,bullfinches4 ,old birds should be fed with ,german ,paste1 7,see par4 #bafd71 and occasionally rapeseed4 ,the ,germans sometimes give them a little poppy-seed1 and a grain or two of rice1 steeped in ,canary wine1 when teaching them to pipe1 as a reward for the progress they make4 ,bird organs1 or flageolets1 are used to teach them4 ,they breed three or four times a year4 ,the young require to be kept very warm1 and to be fed every two hours with rape seed1 soaked for several hours in cold water1 afterwards scalded and strained1 bruised1 mixed with bread1 and moistened with milk4 ,not more than one1 two1 or three mouthfuls should be given at a time4 #bafa4 ,linnets4 ,cock birds are browner on the back than the hens1 and have some of the large feathers of the wings white up to the quills4 ,canary and hemp seed1 with occasionally a little groundsel1 water-cress1 chickweed1 c41 constitute their food4 #bafb4 ,skylarks4 ,the cock is recognised by the largeness of his eye1 the length of his claws1 the mode of erecting his crest1 and by marks of white in the tail4 ,it is also a larger bird than the hen4 ,the cage should be of the following proportions3--,length1 one foot five inches2 width1 nine inches2 height1 one foot three inches4 ,there should be a circular projection in front to admit of a fresh turf being placed every two or three days1 and the bottom of the cage should be plentifully and constantly sprinkled with river sand4 ,all vessels containing food should be placed outside1 and the top of the cage should be arched and padded1 so that the bird may not injure itself by jumping about4 ,their food1 in a natural state1 consists of seeds1 insects1 and also buds1 green herbage1 as clover1 endive1 lettuce1 c41 and occasionally berries4 ,when confined1 they are usually fed with a paste made in the following manner3--,take a portion of bread1 well-baked and stale1 put it into fresh water1 and leave it until quite soaked through1 then squeeze out the water and pour boiled milk over it1 adding two-thirds of the same quantity of barley meal well sifted1 or1 what is better1 wheat meal4 ,this should be made fresh every two days4 ,occasionally the yolk of a hard-boiled egg should be crumbled small and given to the birds1 as well as a little hemp seed1 meal1 worms1 and elder berries when they can be got4 ,the cages of these birds should be kept very clean4 #bafc4 ,parrots4 ,parrots may best be taught to talk by covering the cage at night1 or rather in the evening1 and then repeating to them slowly and distinctly1 the words they are desired to learn4 ,they should not be kept in places where they are liable to hear disagreeable noises1 such as street cries1 and the whistling and shouts of boys at play1 for they will imitate them1 and become too noisy to be tolerated4 ,parrots may be fed upon soaked bread1 biscuit1 mashed potatoes1 and rape seed4 ,they are fond of nuts4 ,they should be kept very clean1 and allowed a bath frequently4 ,when parrots appear sickly in any way1 it is best to keep them warm1 change their food for a time1 and give them lukewarm water to bathe in4 ,,short ,,reckonings ,,make ,,long ,,friends4 #bafd4 ,german ,paste4 ,good ,german paste for cage birds may be made in the following manner3--,boil four eggs until quite hard1 then throw them into cold water2 remove the whites and grate or pound the yolks until quite fine1 and add a pound of white pea-meal and a tablespoonful of olive oil4 ,mix the whole up together1 and press the dough through a tin cullender so as to form it into small grains like shot4 ,fry these over a gentle fire1 gradually stirring them until of a light brown colour1 when they are fit for use4 #bafe4 ,insects in ,birdcages4 ,to keep away insects suspend a little bag of sulphur in the cage4 ,this is said to be healthful for birds generally1 as well as useful in keeping away insects by which they become infested4 #baff4 ,squirrels4 ,in a domestic state these little animals are fed with hazel nuts1 or indeed any kind of nuts2 and occasionally bread and milk4 ,they should be kept very clean4 #bafg4 ,rabbits4 ,rabbits should be kept dry and warm4 ,their best food is celery1 parsley1 and carrots2 but they will eat almost any kind of vegetable1 especially the dandelion1 milk-thistle1 c4 ,in spring it is recommended to give them tares4 ,a little bran1 and any kind of grain occasionally is beneficial1 as too much green food is very hurtful4 ,care should be taken not to over-feed them4 ,when fed upon dry food a little skim milk is good for them4 ,tea leaves also1 in small quantities1 may be given to them4 #bafh4 ,white ,mice4 ,white ,mice are fed upon bread soaked in milk1 peas1 oats1 beans1 c41 and any kind of nuts4 #bafi4 ,monkeys4 ,monkeys feed upon bread1 and fruit of any kind4 ,do not give them meat1 but occasionally they may ,i have small bones to pick4 #bagj4 ,guinea ,pigs4 ,guinea ,pigs very much resemble rabbits in their mode of living1 and may be treated in much the same manner4 ,they should be kept dry1 warm1 and very clean4 #baga4 ,to ,fatten ,poultry4 ,poultry should be fattened in coops1 and kept very clean4 ,they should be furnished with gravel1 but with no water1 except that with which their only food1 barley-meal1 is mixed4 ,their thirst makes them eat more than they would1 in order to extract the moisture from the food4 ,this should not be put in troughs1 but laid upon a board1 which should be washed clean every time fresh food is put upon it4 #bagb4 ,to ,fatten ,fowls in a ,short ,time4 ,mix together ground rice well scalded with milk1 and add some coarse sugar4 ,feed them with this in the daytime1 but do not give them too much at once2 let it be rather thick4 #bagc4 ,egg ,shells for ,poultry4 ,it is a bad thing to give fowls egg-shells4 ,they supply nothing that is not equally well furnished by lime1 and especially bricklayers' rubbish1 old ceilings1 c4 ,never do anything that has a tendency to make them eat eggs4 ,they are apt scholars4 ,if they find worms in a natural way they are good food1 but it is a bad plan to give them by the handful4 #bagd4 ,gold ,fish4 ,great care must be taken of gold fish1 as they are very sensitive2 and hence a loud noise1 strong smell1 violent or even slight shaking of the vessel1 will sometimes destroy them4 ,small worms1 which are common to the water1 suffice for their food in general1 but the ,chinese1 who bring gold fish to great perfection1 throw small balls of paste into the water1 of which they are very fond4 ,they give them also lean pork1 dried in the sun1 and reduced to a very fine and delicate powder4 ,fresh river-water should be given them frequently1 if possible4 ,gold-fish seldom deposit spawn when kept in glass-vessels4 ,in order to procure a supply1 they must be put into reservoirs of a considerable depth1 in some part at least1 well shaded at intervals with water-lilies1 and constantly supplied with fresh water4 ,,first ,,be ,,just1 ,,then ,,you ,,may ,,be ,,generous4 #bage4 ,dogs4 ,the best way to keep dogs healthy is to let them have plenty of exercise1 and not to over-feed them4 ,let them at all times have a plentiful supply of clean water1 and encourage them to take to swimming1 as it assists their cleanliness4 ,naldire's soap is recommended as highly efficacious in ridding dogs of fleas4 ,after using any soap rinse it well off with clean water4 ,properly treated1 dogs should be fed only once a day4 ,meat boiled for dogs1 and the liquor in which it is boiled thickened with barley meal1 or oatmeal1 forms capital food4 #bagf4 ,distemper in ,dogs4 ,the distemper is liable to attack dogs from four months to four years old4 ,it prevails most in spring and autumn4 ,the disease is known by dulness of the eye1 husky cough1 shivering1 loss of appetite and spirits1 and fits4 ,when fits occur1 the dog will most likely die1 unless a veterinary surgeon be called in4 ,during the distemper1 dogs should be allowed to run on the grass2 their diet should be spare2 and a little sulphur be placed in their water4 ,chemists who dispense cattle medicines can generally advise with sufficient safety upon the diseases of dugs1 and it is best for unskilful persons to abstain from physicing them4 ,in many diseases dogs will be benefited by warm baths4 #bagg4 ,hydrophobia in ,dogs4 ,hydrophobia is the most dreadful of all diseases4 ,the first symptoms are attended by thirst1 fever1 and languor4 ,the dog starts convulsively in his sleep1 and when awake1 though restless1 is languid4 ,when a dog is suspected1 he should he firmly chained in a place where neither children nor dogs nor cats can get near him4 ,any one going to attend him should wear thick leather gloves1 and proceed with great caution4 ,when a dog snaps savagely at an imaginary object1 it is almost a certain indication of madness2 and when it exhibits a terror of fluids1 it is confirmed hydrophobia4 ,some dogs exhibit a great dislike of musical sounds1 and when this is the case they are too frequently made sport of4 ,but it is a dangerous sport1 as dogs have sometimes been driven mad by it4 #bagh4 ,mange in ,dogs4 ,the mange is a contagious disease1 which it is difficult to get rid of when once contracted4 ,the best way is to apply to a veterinary chemist for an ointment1 and to keep applying it for some time after the disease has disappeared1 or it will break out again4 #bagi4 ,cats4 ,it is generally supposed that cats are more attached to places than to individuals1 but this is an error4 ,they obstinately cling to certain places1 because it is there they expect to see the persons to whom they are attached4 ,a cat will return to an empty house1 and remain in it many weeks4 ,but when at last she finds that the family does not return1 she strays away1 and if she chance then to find the family1 she will abide with them4 ,the same rules of feeding which apply to dogs apply also to cats4 ,they should not be over-fed1 nor too frequently4 ,cats are liable to the same diseases as dogs2 though they do not become ill so frequently4 ,a little brimstone in their milk occasionally is a good preventive4 ,the veterinary chemist will also prescribe for the serious diseases of cats4 #bahj4 ,choice of ,friends4 ,dr4 ,blair has said3 ,we should ever have it fixed in our memories1 that by the character of those whom we choose for our friends our own character is likely to be formed1 and will certainly be judged of by the world4 ,we ought1 therefore1 to be slow and cautious in contracting intimacy2 but when a virtuous friendship is once established1 we must ever consider it as a sacred engagement4 #baha4 ,words4 ,soft words soften the soul--angry words are fuel to the flame of wrath1 and make it blaze more freely4 ,kind words make other people good-natured--cold words freeze people1 and hot words scorch them1 and bitter words make them bitter1 and wrathful words make wrathful4 ,there is such a rush of all other kinds of words in our days1 that it seems desirable to give kind words a chance among them4 ,there are vain words1 and idle words1 and hasty words1 and spiteful words1 and silly words1 and empty words1 and profane words1 and boisterous words1 and warlike words4 ,kind words also produce their own image on men's souls1 and a beautiful image it is4 ,they smooth1 and quiet1 and comfort the hearer4 ,they shame him out of his sour1 and morose1 and unkind feelings4 ,we have not yet begun to use kind words in such abundance as they ought to be used4 #bahb4 ,gossiping4 ,if you wish to cultivate a gossiping1 meddling1 censorious spirit in your children1 be sure when they come home from church1 a visit1 or any other place where you do not accompany them1 to ply them with questions concerning what everybody wore1 how everybody looked1 and what everybody said and did2 and if you find anything in this to censure1 always do it in their hearing4 ,you may rest assured1 if you pursue a course of this kind1 they will not return to you unladen with intelligence2 and rather than it should be uninteresting1 they will by degrees learn to embellish1 in such a manner as shall not fail to call forth remarks and expressions of wonder from you4 ,you will1 by this course1 render the spirit of curiosity1 which is so early visible in children1 and which1 if rightly directed1 may be made the instrument of enriching and enlarging their minds1 a vehicle of mischief which will serve only to narrow them4 #bahc4 ,rules of ,conduct4 ,the following rules of conduct were drawn up by ,mrs4 ,fry1 who combined in her character and conduct all that is truly excellent in woman3 i4 ,never lose any time1--,i do not think that time lost which is spent in amusement or recreation some part of each day2 but always be in the habit of being employed4 ii4 ,never err the least in truth4 iii4 ,never say an ill thing of a person when thou canst say a good thing of him2 not only speak charitably1 but feel so4 iv4 ,never be irritable or unkind to anybody4 v4 ,never indulge thyself in luxuries that are not necessary4 vi4 ,do all things with consideration2 and when thy path to act right is most difficult1 feel confidence in that ,power alone which is able to assist thee1 and exert thy own powers as far as they go4 #bahd4 ,the ,female ,temper4 ,no trait of character is more agreeable in a female than the possession of a sweet temper4 ,home can never be happy without it4 ,it is like the flowers that spring up in our pathway1 reviving and cheering us4 ,let a man go home at night1 wearied and worn by the toils of the day1 and how soothing is a word dictated by a good disposition6 ,it is sunshine falling on his heart4 ,he is happy1 and the cares of life are forgotten4 ,a sweet temper has a soothing influence over the minds of a whole family4 ,where it is found in the wife and mother1 you observe a kindness and love predominating over the natural feelings of a bad heart4 ,smiles1 kind words and looks1 characterize the children1 and peace and love have their dwelling there4 ,study1 then1 to acquire and maintain a sweet temper4 #bahe4 ,counsels for the ,young4 i4 ,never be cast down by trifles4 ,if a spider break his thread twenty times1 he will mend it again as often4 ii4 ,make up your mind to do a thing1 and you will do it4 iii4 ,fear not if a trouble comes upon you2 keep up your spirits1 though the day be a dark one4 ,if the sun is going down1 look up to the stars4 ,if the earth is dark1 keep your eye on heaven4 ,with ,god's promises1 a man or a child may be cheerful4 iv4 ,mind what you run after4 ,never be content with a bubble that will burst--firewood that will end in smoke and darkness4 ,get that which you can keep1 and which is worth keeping4 v4 ,fight hard against a hasty temper4 ,anger will come1 but resist it strongly4 ,a fit of passion may give you cause to mourn all the days of your life4 vi4 ,never revenge an injury4 ,if you have an enemy1 act kindly to him1 and make him your friend4 ,you may not win him over at once1 but try again4 ,let one kindness be followed by another1 till you have compassed your end4 ,by little and little1 great things are completed2 and repeated kindness will soften the heart of stone4 vii4 ,whatever you do1 do it willingly4 ,a boy that is whipped to school never learns his lessons well4 ,a man who is compelled to work cares not how badly it is performed4 ,he that pulls off his coat cheerfully1 turns up his sleeves in earnest1 and sings while he works1 is the man of action4 #bahf4 ,advice to ,young ,ladies4 i4 ,if you have blue eyes you need not languish3 if black eyes1 you need not stare4 ii4 ,if you have pretty feet there is no occasion to wear short petticoats3 if you are doubtful as to that point1 there can be no harm in letting the petticoats be long4 iii4 ,if you have good teeth1 do not laugh in order to show them3 if bad teeth do not laugh less than the occasion may warrant4 iv4 ,if you have pretty hands and arms1 you may play on the harp if you play well3 if they are disposed to be clumsy1 work tapestry4 v4 ,if you have a bad voice1 speak in a subdued tone3 if you have the finest voice in the world1 never speak in a high tone4 vi4 ,if you dance well1 dance but seldom2 if ill1 never dance at all4 vii4 ,if you sing well1 make no previous excuses3 if indifferently1 do not hesitate when you are asked1 for few people are judges of singing1 but every one is sensible of a desire to please4 viii4 ,to preserve beauty1 rise early4 ix4 ,to preserve esteem1 be gentle4 x4 ,to obtain power1 be condescending4 xi4 ,to live happily1 try to promote the happiness of others4 #bahg4 ,daughters4 ,mothers who wish not only to discharge well their own duties in the domestic circle1 but to train up their daughters for a later day to make happy and comfortable firesides for their families1 should watch well1 and guard well1 the notions which they imbibe and with which they grow up4 ,there will be many persons ready to fill their young heads with false and vain fancies1 and there is so much always afloat in society opposed to duty and common sense1 that if mothers do not watch well1 their children may contract ideas very fatal to their future happiness and usefulness1 and hold them till they grow into habits of thought or feeling4 ,a wise mother will have her eyes open1 and be ready for every emergency4 ,a few words of common1 downright practical sense1 timely uttered by her1 may be enough to counteract some foolish idea or belief put into her daughter's head by others1 whilst if it be left unchecked1 it may take such possession of the mind that it cannot be corrected at a later time4 ,one false notion rife in the present age is the idea that women1 unless compelled to it by absolute poverty1 are out of place when engaged in domestic affairs4 ,now mothers should have a care lest their daughters get hold of this conviction as regard themselves--there is danger of it2 the fashion of the day engenders it1 and even the care that an affectionate family take to keep a girl1 during the time of her education1 free from other occupations than those of her tasks1 or her recreations1 may lead her to infer that the matters with which she is never asked to concern herself are1 in fact1 no concern to her1 and that any attention she may ever bestow on them is not a matter of simple duty1 but of grace1 or concession1 or stooping1 on her part4 ,let mothers bring up their daughters from the first with the idea that in this world it is required to give as well as to receive1 to minister as well as to enjoy2 that every person is bound to be useful in his own sphere1 and that a woman's first sphere is the house1 and its concerns and demands4 ,once really imbued with this belief1 a young girl will usually be anxious to learn all that her mother is disposed to teach1 and will be proud and happy to aid in any domestic occupations assigned to her4 ,these need never be made so heavy as to interfere with the peculiar duties or enjoyments of her age4 ,if a mother wishes to see her daughter become a good1 happy1 and rational woman1 never let there be contempt for domestic occupations1 or suffer them to be deemed secondary4 #bahh4 ,a ,wife's ,power4 ,the power of a wife for good or evil is irresistible4 ,home must be the seat of happiness1 or it must be for ever unknown4 ,a good wife is to a man wisdom1 and courage1 and strength1 and endurance4 ,a bad wife is confusion1 weakness1 discomfiture1 and despair4 ,no condition is hopeless where the wife possesses firmness1 decision1 and economy4 ,there is no outward prosperity which can counteract indolence1 extravagance1 and folly at home4 ,no spirit can long endure bad domestic influence4 ,man is strong1 but his heart is not adamant4 ,he delights in enterprise and action2 but to sustain him he needs a tranquil mind1 and a whole heart4 ,he needs his moral force in the conflicts of the world4 ,to recover his equanimity and composure1 home must be to him a place of repose1 of peace1 of cheerfulness1 of comfort2 and his soul renews its strength again1 and goes forth with fresh vigour to encounter the labour and troubles of life4 ,but if at home he find no rest1 and is there met with bad temper1 sullenness1 or gloom1 or is assailed by discontent or complaint1 hope vanishes1 and he sinks into despair4 #bahi4 ,husband and ,wife4 ,being hints to each other for the good of both1 as actually delivered at our own table3 #baij4 ,hints for ,wives 7#a74 ,if your husband occasionally looks a little troubled when he comes home1 do not say to him1 with an alarmed countenance1 ,what ails you1 my dear8 ,don't bother him2 he will tell you of his own accord1 if need be4 ,be observant and quiet4 ,let him alone until he is inclined to talk2 take up your book or your needlework pleasantly and cheerfully2 and wait until he is inclined to be sociable4 ,don't let him ever find a shirt-button missing4 ,a shirt-button being off a collar or wrist-band has frequently produced the first impatient word in married ,life4 #baia4 ,hints for ,husbands 7#a74 ,if your wife complain that young ladies of the present day are very forward1 don't accuse her of jealousy4 ,a little concern on her part only proves her love for you1 and you may enjoy your triumph without saying a word4 ,don't evince your weakness either1 by complaining of every trifling neglect4 ,what though her knitting and crochet seem to absorb too large a share of her attention2 depend upon it1 that as her eyes watch the intertwinings of the threads1 and the manoeuvres of the needles1 she is thinking of the events of byegone times1 which entangled your two hearts in the network of love1 whose meshes you can neither of you unravel or escape4 #baib4 ,hints for ,wives 7#b74 ,never complain that your husband pores too much over the newspaper1 to the exclusion of that pleasing converse which you formerly enjoyed with him4 ,don't hide the paper1 but when the boy leaves it at the door1 take it in pleasantly1 and lay it down before him4 ,think what man would be without a newspaper1 and how much good newspapers have done by exposing bad husbands and bad wives1 by giving their errors to the eye of the public4 ,when your husband is absent1 instead of gossiping or looking into shop windows1 sit down quietly1 and look over that paper2 run your eye over its home and foreign news2 glance rapidly at the accidents and casualties2 carefully scan the leading articles2 and at tea-time1 when your husband again takes up the paper1 make some brief remarks on what you have read1 and1 depend upon it1 he will put it down again4 ,if he has not read the information1 he will hear it all from your lips1 and when you have read1 he will ask questions in his turn1 and1 gradually1 you will get into as cosy a chat as you ever enjoyed2 and you will soon discover that1 rightly used1 the newspaper is the wife's real friend1 for it keeps the husband at home1 and supplies capital topics for every-day table-talk4 #baic4 ,hints for ,husbands 7#b74 ,you can hardly imagine how refreshing it is to occasionally call up the recollection of your courting days4 ,how tediously the hours rolled away prior to the appointed time of meeting2 how swiftly they seemed to fly when you had met2 how fond was the first greeting2 how tender the last embrace2 how vivid your dreams of future happiness1 when1 returning to your home1 you felt yourself secure in the confessed love of the object of your warm affections6 ,is your dream realised8--are you as happy as you expected8 ,consider whether1 as a husband1 you are as fervent and constant as you were when a lover4 ,remember that the wife's claims to your unremitting regard1 great before marriage1 are now exalted to a much higher degree4 ,she has left the world for you--the home of her childhood1 the fireside of her parents1 their watchful care and sweet intercourse have all been yielded up for you4 ,look1 then1 most jealously upon all that may tend to attract you from home1 and to weaken that union upon which your temporal happiness mainly depends2 and believe that in the solemn relationship of husband is to be found one of the best guarantees for man's honour and happiness4 #baid4 ,hints for ,wives 7#c74 ,perchance you think that your husband's disposition is much changed2 that he is no longer the sweet-tempered1 ardent lover he used to be4 ,this may be a mistake4 ,consider his struggles with the world--his everlasting race with the busy competition of trade4 ,what is it makes him so eager in the pursuit of gain--so energetic by day1 so sleepless by night--but his love of home1 wife1 and children1 and a dread that their respectability1 according to the light in which he has conceived it1 may be encroached upon by the strife of existence8 ,this is the true secret of that silent care which preys upon the hearts of many men1 and true it is1 that when love is least apparent1 it is nevertheless the active principle which animates the heart1 though fears and disappointments make up a cloud which obscures the warmer element4 ,as above the clouds there is glorious sunshine1 while below are showers and gloom1 so with the conduct of man--behind the gloom of anxiety is a bright fountain of high and noble feeling4 ,think of this in those moments when clouds seem to lower upon your domestic peace1 and1 by tempering your conduct accordingly1 the gloom will soon pass away1 and warmth and brightness take its place4 #baie4 ,hints for ,husbands 7#c74 ,summer is the season of love and innocent enjoyment4 ,what shall the husband do when summer returns to gladden the earth1 and all who live upon it8 ,must he still pore over the calculations of the counting-house1 or ceaselessly pursue the toils of the work-room--sparing no moment to taste the joys which ,heaven measures out so liberally8 ,no6 ,let him ask his wife once more to breathe with him the fresh air of heaven1 and look upon the beauties of earth4 ,the summers are few that they may dwell together2 so let him not give them all to ,mammon1 but seek invigorating and health-renewing recreation abroad1 which shall make the hearts of each glow with emotions of renewed love4 ,,truth ,,is ,a ,,rock ,,large ,,enough ,,for ,,all ,,to ,,stand ,,upon4 #baif4 ,hints for ,wives 7#d74 ,it was6 ,it was not6 ,it was6 ,it was not6 ,ah6 ,ha6--,now who's the wiser or the better for this contention for the last word8 ,does obstinacy establish superiority or elicit truth8 ,decidedly not6 ,woman has always been described as clamouring for the last word1 and men1 generally1 have agreed in attributing this trait to her1 and in censuring her for it4 ,this being so it remains for some one of the sex1 by an exhibition of noble example1 to aid in sweeping away the unpleasant imputation4 ,the wife who will establish the rule of allowing her husband to have the last word1 will achieve for herself and her sex a great moral victory6 ,is he right8--it were a great error to oppose him4 ,is he wrong8--he will soon discover it1 and applaud the self-command which bore unvexed his pertinacity4 ,and gradually there will spring up such a happy fusion of feelings and ideas1 that there will be no last word to contend about1 but a steady and unruffled flow of generous sentiment4 #baig4 ,cider4 ,a beverage made from the juice of the apple1 and for which sour and rough-tasted apples are generally preferred4 ,the process of making cider varies in different localities1 but in every case essentially consists of the collection of the fruit1 and the expression and fermentation of the juice4 ,the collection of the fruit should not be commenced before it has become sufficiently mature4 ,the apples1 after being gathered1 are usually left for fourteen or fifteen days in a barn or loft to mellow1 during which time the mucilage is decomposed1 and alcohol and carbonic acid developed4 ,the expression of the juice is the next step in cider-making4 ,the apples are ground to a pulp in a mill1 consisting of two fluted cylinders of hard wood or cast iron working against each other4 ,the pulp is afterwards put into coarse strong bags1 and pressed with a heavy weight so as to squeeze out all the juice4 ,this is then placed in large open tubs1 and kept at a heat of about sixty degrees4 ,after two or three days for weak cider1 and eight or ten days for strong cider1 or as soon as the sediment has subsided1 the liquor is drawn off into clean casks4 ,the casks are then stored in a cellar1 shaded barn1 or other cool place1 where a low and regular temperature can be insured1 and are left to mature and ripen until the following spring4 ,the refuse pulp may be given to pigs and store cattle4 #baih4 ,bottling ,cider4 ,preparatory to bottling cider1 it should always be examined1 to see whether it is clear and sparkling4 ,if not so1 it should be clarified1 and left for a fortnight4 ,the night previous to bottling1 the bung should be taken out of the cask1 and the filled bottles should not be corked down until the day after2 as1 if this is done at once1 many of the bottles will burst by keeping4 ,the best corks should be used4 ,champagne bottles are the best for cider4 ,when the cider is wanted for immediate use1 or for consumption during the cooler season of the year1 a small piece of lump sugar may be put into each bottle before corking it4 ,when intended for keeping1 it should be stored in a cool cellar1 when the quality will be greatly improved by age4 #baii4 ,cider ,champagne4 ,cider1 eighteen gallons2 spirit1 three pints2 sugar1 five pounds4 ,mix and let them rest for a fortnight1 then fine with one pint of skimmed milk4 ,bottle in champagne bottles3 when opened1 it will be found to approach very nearly to genuine champagne4 #bbjj4 ,properties of ,cider4 ,cider is a pleasant and refreshing beverage1 and with persons in good health is not unwholesome when drunk in moderation4 ,by persons suffering from indigestion1 however1 it should be carefully avoided2 nor should it be drunk by persons when they are overheated1 as it is apt to cause colic and other disagreeable symptoms4 ,persons who suffer from rheumatism1 or have a tendency to it should not drink cider4 ,,knowledge ,,is ,,the ,,wing ,,whereby ,,we ,,fly ,,to ,,heaven4 #bbja4 ,perry4 ,a beverage made from pears4 ,the fruit used for this purpose should contain a large proportion of sugar1 and be likewise astringent1 or the liquor from it will be acetous when it ceases to be saccharine4 ,in the making of perry1 the pears are pressed and ground in precisely the same manner as apples are in the making of cider4 ,the method of fermenting perry is nearly the same as that for cider2 but the former does not afford the same indications as the latter by which the proper period of racking off may be known4 ,the thick scum that collects on the surface of cider rarely appears in the juice of the pear1 and during the time of the suspension of its fermentation1 the excessive brightness of the former liquor is seldom seen in the latter2 but when the fruit has been regularly ripe1 its produce will generally become moderately clear and quiet in a few days after it is made1 and it should then be drawn off from its grosser lees4 ,in the after management of perry the process is the same as that of cider2 but it does not so well bear situations where it is much exposed to change of temperature4 ,in bottle it almost always retains its good qualities1 and in that situation it is always advisable to put it1 if it remain sound and perfect at the conclusion of the first succeeding summer4 #bbjb4 ,servants4 ,there are frequent complaints in these days1 that servants are bad1 and dependents and aiding hands generally are bad4 ,it may be so4 ,but if it is so1 what is the inference8 ,in the working of the machine of society1 class moves pretty much with class2 that is1 one class moves pretty much with its equals in the community 7equals so far as social station is concerned71 and apart from other classes1 as much those below as those above itself2 but there is one grand exception to this general rule1 and that is1 in the case of domestic servants4 ,the same holds1 though in less degree1 with assistants2 and in less degree only2 because in this last case1 the difference of grade is slighter4 ,domestic servants1 and assistants in business and trade1 come most closely and continually into contact with their employers2 and they are about them from morning till night1 and see them in every phase of character1 in every style of humour1 in every act of life4 ,how powerful is the force of example6 ,rectitude is promoted1 not only by precept but by example1 and1 so to speak1 by contact it is increased more widely4 ,kindness is communicated in the same way4 ,virtue of every kind acts like an electric shock4 ,those who come under its influence imbibe its principles4 ,the same with qualities and tempers that do no honour to our nature4 ,if servants come to you bad1 you may at least improve them2 possibly almost change their nature4 ,here follows1 then1 a receipt to that effect3 ,receipt for obtaining good servants4--,let them observe in your conduct to others just the qualities and virtues that you would desire they should possess and practise as respects you4 ,be uniformly kind and gentle4 ,if you reprove1 do so with reason and with good temper4 ,be respectable1 and you will be respected by them4 ,be kind1 and you will meet kindness from them4 ,consider their interests1 and they will consider yours4 ,a friend in a servant is no contemptible thing4 ,be to every servant a friend2 and heartless1 indeed1 will be the servant who does not warm in love to you4 #bbjc4 ,oyster ,ketchup4 ,take some fresh oysters2 wash them in their own liquor1 strain it1 pound them in a marble mortar2 to a pint of oysters add a pint of sherry2 boil them up1 and add an ounce of salt1 two drachms of pounded mace1 and one of cayenne2 let it just boil up again1 skim it1 and rub it through a sieve2 and when cold1 bottle it1 cork well1 and seal it down4 #bbjd4 ,walnut ,ketchup4 ,take two sieves of green walnut shells1 put them into a tub1 mix them up well with from two to three pounds of common salt1 let them stand for six days1 frequently beating and mashing them4 ,by this time the shells become soft and pulpy1 then by banking the mass up on one side of the tub1 and at the same time raising the tub on that side1 the liquor will drain clear off to the other2 then take that liquor out3 the mashing and banking-up may be repeated as often as liquor is found4 ,the quantity obtained will be about six quarts4 ,when done1 let it be simmered in an iron boiler as long as any scum arises2 then bruise a quarter of a pound of ginger1 a quarter of a pound of allspice1 two ounces of long pepper1 and two ounces of cloves4 ,let it slowly boil for half an hour with the above ingredients2 when bottled1 let an equal quantity of the spice go into each bottle4 ,before corking1 let the bottles be filled quite up3 cork them tight1 seal them over1 and put them into a cool and dry place for one year before they are used4 #bbje4 ,essence of ,mushrooms4 ,this delicate relish is made by sprinkling a little salt over either flap or button mushrooms3 three hours after1 mash them1--next day1 strain off the liquor that will flow from them1 put it into a stewpan1 and boil it till it is reduced one half4 ,it will not keep long1 but is preferable to any of the ketchups containing spice1 c41 to preserve them1 which overpowers the flavour of the mushrooms4 ,an artificial mushroom bed will supply these all the year round4 #bbjf4 ,essence of ,celery4 ,this is prepared by soaking for a fortnight half an ounce of the seeds of celery in a quarter of a pint of brandy4 ,a few drops will flavour a pint of soup or broth equal to a head of celery4 #bbjg4 ,tincture of ,allspice ,bruised allspice1 one ounce and a half2 brandy1 a pint4 ,steep for a fortnight1 occasionally shaking1 then pour off the clear liquor4 ,this is excellent for many of the uses of allspice1 such as making bishop1 mulling wine1 flavouring gravies1 potted meats1 c4 #bbjh4 ,horseradish ,vinegar4 ,pour a quart of best vinegar on three ounces of scraped horseradish1 an ounce of minced shalot1 and one drachm of cayenne2 let it stand a week1 and you will have an excellent relish for cold beef1 salads1 c41 costing but little4 ,horseradish is in the highest perfection about ,november4 #bbji4 ,mint ,vinegar4 ,put into a wide-mouthed bottle1 fresh nice clean mint leaves enough to fill it loosely2 then fill up the bottle with good vinegar2 and after it has been corked close for two or three weeks1 pour it off clear into another bottle1 and keep well corked for use4 ,serve with lamb when mint cannot be obtained4 #bbaj4 ,cress ,vinegar4 ,dry and pound half an ounce of cress seed 7such as is sown in the garden with mustard71 pour upon it a quart of the best vinegar1 let it steep for ten days1 shaking it up every day4 ,this is very strongly flavoured with cress1 and is useful for salads1 and as a sauce for cold meats1 c4 ,celery vinegar may be made in the same manner4 #bjaa4 ,cheap and ,good ,vinegar4 ,to eight gallons of clear rain water1 add three quarts of molasses2 turn the mixture into a clean1 tight cask1 shake it well two or three times1 and add three spoonfuls of good yeast2 place the cask in a warm place1 and in ten or fifteen days add a sheet of common wrapping paper1 smeared with molasses1 and torn into narrow strips1 and you will have good vinegar4 ,the paper is necessary to form the mother1 or life of the vinegar4 ,,little ,,boats ,,must ,,keep ,,near ,,the ,,shore4 #bbab4 ,cayenne ,pepper4 ,dr4 ,kitchiner says 7in his excellent book1 ,the ,cook's ,oracle #a73 ,we advise all who are fond of cayenne not to think it too much trouble to make it of ,english chilis1--there is no other way of being sure it is genuine1--and they will obtain a pepper of much finer flavour1 without half the heat of the foreign4 ,a hundred large chilis1 costing only two shillings1 will produce you about two ounces of cayenne1--so it is as cheap as the commonest cayenne4 ,four hundred chilis1 when the stems were taken off1 weighed half a pound2 and when dried produced a quarter of a pound of cayenne pepper4 ,the following is the way to make it3--,take away the stalks1 and put the pods into a cullender2 set them before the fire1--they will take full twelve hours to dry2--then put them into a mortar1 with one-fourth their weight of salt1 and pound them and rub them till they are as fine as possible1 and put them into a well-stoppered bottle4 ,footnote #a3 ,london3 ,houlston ,sons4 #bbac4 ,peas ,powder4 ,pound in a marble mortar half an ounce each of dried mint and sage1 a drachm of celery seed1 and a quarter of a drachm of cayenne pepper2 rub them together through a fine sieve1 this gives a very savoury relish to pea soup and even to gruel4 ,a drachm of allspice1 or black pepper1 may be pounded with the above as an addition1 or instead of the cayenne4 #bbad4 ,horseradish ,powder4 ,the time to make this is during ,november and ,december3 slice the radish the thickness of a shilling1 and lay it to dry very gradually in a ,dutch oven 7a strong heat soon evaporates its flavour72 when dry enough1 pound it and bottle it4 #bbae4 ,curry ,powder 7#a74 7a genuine ,indian receipt74--,turmeric1 coriander1 black pepper1 four ounces each2 fenugreek1 three ounces2 ginger1 two ounces2 cummin seed1 ground rice1 one ounce each2 cayenne pepper1 cardamums1 half an ounce each4 #bbaf4 ,another ,curry ,powder 7#b74 ,coriander1 twelve ounces2 black pepper1 six ounces2 turmeric1 four ounces and three-quarters2 cummin seed1 three ounces2 cayenne1 one ounce and a half2 ground rice1 one ounce2 cardamums1 half an ounce2 cloves1 quarter of an ounce4--,it is best to have the above receipts prepared at a chemist's4 #bbag4 ,another ,curry ,powder 7#c74 ,take two ounces of turmeric1 six ounces of coriander seed1 half an ounce of powdered ginger1 two drachms of cinnamon1 six drachms of cayenne pepper1 four drachms of black pepper1 one drachm of mace and cloves1 powdered fine1 two drachms of pimento1 four drachms of nutmeg1 and an ounce and a half of fennel seed2 powder finely1 mix1 dry1 and bottle for use4 #bbah4 ,another ,curry ,powder 7#d74 ,take of coriander seed and turmeric1 each six drachms2 black pepper1 four drachms2 fennel seed and powdered ginger1 each two drachms2 cayenne pepper1 half a drachm3 powder finely1 mix1 dry1 and bottle for use4 #bbai4 ,true ,indian ,curry ,powder 7#e74 ,turmeric1 four ounces2 coriander seeds1 eleven ounces2 cayenne1 half an ounce2 black pepper1 five ounces2 pimento1 two ounces2 cloves1 half an ounce2 cinnamon1 three ounces2 ginger1 two ounces2 cummin seed1 three ounces2 shalots1 one ounce4 ,all these ingredients should be of a fine quality1 and recently ground or powdered4 #bbbj4 ,oyster ,powder4 ,open the oysters carefully1 so as not to cut them1 except in dividing the gristle which adheres to the shells4 ,put them into a mortar1 and when you have got as many as you can conveniently pound at once1 add salt in the proportion of about two drachms to a dozen oysters2 pound them1 and rub them through the back of a hair sieve1 dry them thoroughly1 and put them into the mortar again1 with as much flour as will convert them into a paste2 roll this paste out several times1 and lastly1 flour it1 and roll it out the thickness of half a crown1 and cut it into pieces about one inch square2 lay them in a ,dutch oven1 where they will dry so gently as not to get burned2 turn them every half hour1 and when they begin to dry1 crumble them4 ,they will take about four hours to dry4 ,pound them1 sift them1 and put them into dry bottles2 cork and seal them4 ,three dozen of natives require seven ounces and a half of flour to make them into a paste weighing eleven ounces1 which1 when dried1 is reduced to six and a half ounces4 ,to make half a pint of sauce1 put one ounce of butter into a stewpan with three drachms of oyster powder1 and six tablespoonfuls of milk2 set it on a slow fire1 stir it till it boils1 and season it with salt4 ,as a sauce1 it is excellent for fish1 fowls1 or rump steaks4 ,sprinkled on bread and butter1 it makes a good sandwich4 #bbba4 ,anchovy ,butter4 ,scrape the skin from a dozen fine anchovies1 take the flesh from the bones1 pound it smooth in a mortar2 rub through a hair sieve1 put the anchovies into the mortar with three-quarters of a pound of fresh butter1 a small quantity of cayenne1 and a saltspoonful of grated nutmeg and mace2 beat together until thoroughly blended4 ,if to serve cold1 mould the butter in small shapes1 and turn it out4 ,for preservation1 press the butter into jars1 and keep cool4 #bbbb4 ,lobster ,butter4 ,lobster ,butter is made in the same manner as anchovy butter4 ,a mixture of anchovy butter and lobster butter is considered excellent4 #bbbc4 ,liver ,sauce for ,fish4 ,boil the liver of the fish1 and pound it in a mortar with a little flour1 stir it into some broth1 or some of the liquor the fish was boiled in1 or melted butter1 with some chopped parsley1 a few grains of cayenne1 and a little essence of anchovy1 soy1 or ketchup2--give the whole a boil up1 and rub it through a sieve2 a little lemon juice1 or lemon cut in dice1 may be added1 if liked4 #bbbd4 ,sauce for ,fish4 ,twenty-four anchovies1 chopped2 ten shalots2 two ounces of horseradish1 scraped2 four blades of mace2 one lemon1 sliced2 twelve cloves2 one quarter of an ounce of black pepper1 whole2 one gill of the anchovy liquor2 one quart of best vinegar2 one quart of water4 ,let the whole simmer on the fire1 in a covered saucepan1 until reduced to one quart1 strain1 and bottle for use4 ,if required for long keeping1 add a quarter of an ounce of cayenne pepper4 #bbbe4 ,apple ,sauce4 ,pare and core three good-sized baking apples1 put them into a well-tinned pint saucepan1 with two tablespoonfuls of cold water2 cover the saucepan close1 and set it on a trivet over a slow fire a couple of hours before dinner1--some apples will take a long time stewing1 others will be ready in a quarter of an hour4 ,when the apples are done enough pour off the water1 let them stand a few minutes to get dry2 then beat them up with a fork1 with a bit of butter about as big as a nutmeg1 and a teaspoonful of powdered sugar2 some persons add lemon-peel1 grated or minced fine1--or boil a small piece with the apples4 ,many persons are fond of apple sauce with cold pork4 #bbbf4 ,grill ,sauce4 ,to a quarter of a pint of gravy add half an ounce of butter and a dessertspoonful of flour1 well rubbed together2 the same of mushroom or walnut ketchup2 a teaspoonful of lemon juice2 half a teaspoonful of made mustard1 and of minced capers2 a small quantity of black pepper2 a little lemon-peel grated very thin2 a saltspoonful of essence of anchovies2 a very small piece of minced shalot1 and a little chili vinegar1 or a few grains of cayenne2 simmer together for a few minutes2 pour a portion of it over the grill1 and send up the remainder in a sauce-tureen4 #bbbg4 ,tomato ,sauce4 ,twelve tomatoes1 ripe and red2 take off the stalk2 cut in halves2 put them in a stewpan with a capsicum1 and two or three tablespoonfuls of beef gravy2 set on a slow stove till properly melted2 rub them through a sieve into a clean stewpan2 add a little white pepper and salt1 and let them simmer a few minutes4--,french cooks add an onion or shalot1 a clove or two1 or a little tarragon vinegar4 ,,one ,,story ,,is ,,good ,,until ,,another ,,is ,,told4 #bbbh4 ,beef ,gravy ,sauce4 7,or ,brown ,sauce for ragot1 ,game1 ,poultry1 ,fish1 c47--,if you want gravy1 put in a thick and well-tinned stewpan a thin slice of fat ham or bacon1 or an ounce of butter1 and a middling-sized onion2 on this lay a pound of nice juicy gravy-beef 7as the object in making gravy is to extract the nutritious qualities of the meat1 it must be beaten so as to reduce the containing vessels1 and scored to render the surface more susceptible to the action of the water72 cover the stewpan4 ,set it on a slow fire2 when the meat begins to brown1 turn it about1 and let it get slightly browned 7but take care it is not at all burnt73 then pour in a pint-and-a-half of boiling water1 set the pan on the fire2--when it boils1 carefully catch the scum1 and then put in a crust of bread toasted brown 7don't burn it71 a sprig of winter savoury1 or lemon thyme and parsley1 a roll of thin-cut lemon peel1 a dozen berries of allspice1 and a dozen of black pepper2 cover the stewpan close1 let it stew very gently for about two hours1 then strain it through a sieve into a basin4 ,if you wish to thicken it1 set a clean stewpan over a slow fire1 with about an ounce of butter in it2 when it is melted1 dredge into it 7by degrees7 as much flour as will dry it up1 stirring them intimately2 when thoroughly mixed1 pour in a little of the gravy1--stir it well together1 and add the remainder by degrees2 set it over the fire1 let it simmer gently for fifteen or twenty minutes longer1 and skim off the fat1 c41 as it rises2 when it is about as thick as cream1 squeeze it through a tamis or fine sieve1 and you will have a fine rich brown sauce1 at a very moderate expense1 and without much trouble4 ,observe--,if you wish to make it still more relishing--for poultry1 you may pound the liver with a piece of butter1 rub it through a sieve1 and stir it into the sauce when you put in the thickening4 #bbbi4 ,chutney4 ,one pound of salt1 one pound of mustard seed1 one pound of stoned raisins1 one pound of brown sugar1 twelve ounces of garlic1 six ounces of cayenne pepper1 two quarts of unripe gooseberries1 two quarts of best vinegar4 ,the mustard seed gently dried and bruised2 the sugar made into a syrup with a pint of the vinegar2 the gooseberries dried and boiled in a quart of the vinegar2 the garlic to be well bruised in a mortar4 ,when cold1 gradually mix the whole in a large mortar1 and with the remaining vinegar thoroughly amalgamate them4 ,to be tied down close4 ,the longer it is kept the better it will become4 #bbcj4 ,wow ,wow ,sauce4 ,chop parsley leaves fine2 take two or three pickled cucumbers1 or walnuts1 and divide into small squares1 and set them by in readiness2 put into a saucepan a piece of butter as big as an egg2 when it is melted1 stir into it a tablespoonful of fine flour1 and half a pint of the broth of the beef2 add a tablespoonful of vinegar1 one of mushroom ketchup1 or port wine1 or both1 and a tablespoonful of made mustard2 simmer together till it is as thick as you wish1 put in the parsley and pickles to get warm1 and pour it over the beef1 or send it up in a sauce-tureen4 ,this is excellent for stewed or boiled beef4 #bbca4 ,sage-and-,onion1 or ,goose-,stuffing ,sauce4 ,chop very fine an ounce of onion and half an ounce of green sage leaves1 put them into a stewpan with four spoonfuls of water1 simmer gently for ten minutes1 then put in a teaspoonful of pepper and salt1 and one ounce of fine bread-crumbs2 mix well together2 then pour to it a quarter of a pint of broth1 or gravy1 or melted butter2 stir well together1 and simmer it a few minutes longer4 ,this is an excellent relish for roast pork1 poultry1 geese or ducks1 or green peas4 #bbcb4 ,garnishes4 i4 ,parsley is the most universal garnish for all kinds of cold meat1 poultry1 fish1 butter1 cheese1 and so forth4 ,horseradish is the garnish for roast beef1 and for fish in general2 for the latter1 slices of lemon are sometimes laid alternately with the horseradish4 ii4 ,slices of lemon for boiled fowl1 turkey1 and fish1 and for roast veal and calf's head4 iii4 ,carrot in slices for boiled beef1 hot or cold4 iv4 ,barberries1 fresh or preserved1 for game4 v4 ,red beetroot sliced for cold meat1 boiled beef1 and salt fish4 vi4 ,fried smelts as garnish for turbot4 vii4 ,fried sausages or forcemeat balls are placed round turkey1 capon1 or fowl4 viii4 ,lobster coral and parsley round boiled fish4 ix4 ,fennel for mackerel and salmon1 either fresh or pickled4 x4 ,currant jelly for game1 also for custard or bread pudding4 xi4 ,seville orange or lemon in slices for wild ducks1 widgeons1 teal1 and so forth4 xii4 ,mint1 either with or without parsley1 for roast lamb1 either hot or cold4 xiii4 ,pickled gherkins1 capers1 or onions1 for some kinds of boiled meat and stews4 ,,the ,,sea ,,is ,,the ,,heaving ,,bosom ,,of ,,the ,,world4 #bbcc4 ,relish1 for ,chops1 c4 ,pound fine an ounce of black pepper1 and half an ounce of allspice1 with an ounce of salt1 and half an ounce of scraped horseradish1 and the same of shalots1 peeled and quartered2 put these ingredients into a pint of mushroom ketchup1 or walnut pickle1 and let them steep for a fortnight1 and then strain it4 ,observe4--,a teaspoonful or two of this is generally an acceptable addition1 mixed with the gravy usually sent up for chops and steaks2 or added to thick melted butter4 #bbcd4 ,mock ,crab4 ,take any required quantity of good fat mellow cheese1 pound it well in a mortar1 incorporating made mustard1 salad oil1 vinegar1 pepper 7cayenne is the best71 and salt sufficient to season and render it about the consistence of the cream of a crab4 ,add and mix well half a pint or more of pickled shrimps1 and serve in a crab-shell1 or on a dish1 garnished with slices of lemon4 #bbce4 ,female ,dress4 ,it is well known that a loose and easy dress contributes much to give the sex the fine proportions of body that are observable in the ,grecian statues1 and which serve as models to our present artists1 nature being too much disfigured among us to afford any such4 ,the ,greeks knew nothing of those ligatures and bandages with which our bodies are compressed4 ,their women were ignorant of the use of stays1 by which ours distort their shape instead of displaying it4 ,this practice1 carried to excess as it is in ,england1 is in bad taste4 ,to behold a woman cut in two in the middle1 as if she were like a wasp1 is as shocking to the eye as it is painful to the imagination4 ,such a deformity would be shocking in a naked figure2 wherefore1 then1 should it be esteemed a beauty in one that is dressed8 ,everything that confines and lays nature under restraint is an instance of bad taste4 ,this is as true in regard to the ornaments of the body as to the embellishments of the mind4 ,life1 health1 reason1 and convenience ought to be taken first into consideration4 ,gracefulness cannot subsist without ease4 #bbcf4 ,how to take care of your ,hat4 i4 ,should you get caught in a shower1 always remember to brush your hat well while wet4 ,when dry1 brush the glaze out1 and gently iron it over with a smooth flat iron4 ii4 ,if your hat is ,,very wet1 or stained with sea water1 get a basin of clean cold water1 and a good stiff brush2 wash it well all over1 but be careful to keep the nap straight2 brush it as dry as you can1 then put it on a peg to dry4 ,when dry1 brush the glaze out1 and gently iron it over as above4 iii4 ,should you get a spot of grease on your hat1 just drop one drop of benzine or sapine on the place1 and then rub it briskly with a piece of cloth until out4 iv4 ,should you be travelling1 always tie your hat up in a handkerchief before putting it into your case2 this will save it from getting rubbed or damaged through the friction of the rail or steamboat4 v4 ,never put your hat flat on the brim1 as it will spoil its shape2 but always hung it up on a peg4 vi4 ,never put your hat1 wet or dry1 in front of the fire1 as it will soften it1 and throw it all out of shape4 vii4 ,before putting your hat down1 be careful to see if the place is free from spots of grease1 beer1 sugar1 c41 as these things often spoil a good hat more than a twelvemonths' wear1 and are often very difficult to remove4 ,these simple rules will save a good hat for a very long time4 ,,music ,,is ,,soul ,,embodied ,,in ,,sound4 #bbcg4 ,french ,polishes4 i4 ,naphtha ,polish4--,shell-lac1 three pounds2 wood naphtha1 three quarts4 ,put the shell-lac in the naphtha and let it dissolve4 ii4 ,spirit ,polish4--,shell-lac1 two pounds2 powdered mastic and sandarac1 of each one ounce2 copal varnish1 half a pint2 spirits of wine1 one gallon4 ,digest in the cold till dissolved4 #bbch4 ,french ,polish for ,boots and ,shoes4 ,mix together two pints of the best vinegar and one pint of soft water2 stir into it a quarter of a pound of glue1 broken up1 half a pound of logwood chips1 a quarter of an ounce of finely powdered indigo1 a quarter of an ounce of the best soft soap1 and a quarter of an ounce of isinglass4 ,put the mixture over the fire1 and let it boil for ten minutes or more4 ,then strain the liquid1 and bottle and cork it3 when cold it is fit for use4 ,apply it with a clean sponge4 #bbci4 ,to ,polish ,enamelled ,leather4 ,two pints of the best cream1 one pint of linseed oil2 make them each lukewarm1 and then mix them well together4 ,having previously cleaned the shoe1 c41 from dirt1 rub it over with a sponge dipped in the mixture3 then rub it with a soft dry cloth until a brilliant polish is produced4 #bbdj4 ,boots and ,shoes4 ,boots and shoes should be cleaned frequently1 whether they are worn or not1 and should never be left in a damp place1 nor be put too near to the fire to dry4 ,in cleaning them1 be careful to brush the dirt from the seams1 and not to scrape it off with a knife1 or you may cut the leather4 ,let the hard brush do its work thoroughly well1 and the polish will be all the brighter4 #bbda4 ,blacking4 ,blacking is generally made with ivory black1 treacle1 linseed1 or sweet oil1 and oil of vitriol4 ,the proportions vary in the different directions1 and a variable quantity of water is added1 as paste or liquid blacking is required2 the mode of making being otherwise precisely the same4 #bbdb4 ,liquid ,blacking4 ,ivory black and treacle1 of each1 one pound2 sweet oil and oil of vitriol1 of each1 a quarter of a pound4 ,put the first three together until the oil is perfectly mixed or killed2 then add the oil of vitriol1 diluted with three times its weight of water1 and after standing three hours add one quart of water or sour beer4 ,the ivory black must be very finely ground for liquid blacking1 otherwise it settles rapidly4 ,the oil of vitriol is powerfully corrosive when undiluted1 but uniting with the lime of the ivory black1 it is partly neutralized1 and does not injure the leather1 whilst it much improves the quality of the blacking4 #bbdc4 ,paste ,blacking4 ,ivory black1 two pounds2 treacle1 one pound2 olive oil and oil of vitriol1 of each1 a quarter of a pound4 ,mix as before1 adding only sufficient water to form into a paste4 #bbdd4 ,best ,blacking for ,boots and ,shoes4 ,ivory black1 one ounce and a half2 treacle1 one ounce and a half2 sperm oil1 three drachms2 strong oil of vitriol1 three drachms2 common vinegar1 half a pint4 ,mix the ivory black1 treacle1 and vinegar together1 then mix the sperm oil and oil of vitriol separately1 and add them to the other mixture4 #bbde4 ,waterproofing for ,boots and ,shoes 7#a74 ,linseed oil1 one pint2 oil of turpentine1 or camphine1 a quarter of a pint2 yellow wax1 a quarter of a pound2 ,burgundy pitch1 a quarter of a pound4 ,melt together with a gentle heat1 and when required for use1 warm and well rub into the leather before a fire1 or in the hot sun4 ,the composition should be poured1 when melted1 into small gallipots1 or tin boxes4 #bbdf4 ,to ,render ,shoes ,waterproof 7#b74 ,warm a little bees'-wax and mutton suet until it is liquid1 and rub some of it slightly over the edges of the sole1 where the stitches are4 ,,out ,,of ,,debt1 ,,out ,,of ,,danger4 #bbdg4 ,directions for putting on ,gutta-,percha ,soles4 ,dry the old sole1 and rough it well with a rasp1 after which1 put on a thin coat of warm solution of gutta percha with the finger1 rub it well in2 let it dry1 then hold it to the fire1 and whilst warm1 put on a second coat of solution thicker than the first2 let it dry4 ,then take the gutta percha sole1 and put it in hot water until it is soft2 take it out1 wipe it1 and hold the sole in one hand and the shoe in the other to the fire1 and they will become sticky2 immediately lay the sole on1 beginning at the toe1 and proceed gradually4 ,in half an hour1 take a knife and pare it4 ,the solution should be warmed by putting as much as you want to use in a cup1 and placing it in hot water1 taking care that no water mixes with it4 #bbdh4 ,boot ,tops 7#a74 ,clean boot tops with one ounce of white vitriol1 and one ounce of oxalic acid dissolved in a quart of warm water4 ,apply with a clean sponge4 ,or1 sour milk1 one pint2 gum arabic1 half an ounce2 juice of a lemon1 white of an egg1 and one ounce of vitriol1 well mixed4 #bbdi4 ,boot-top ,liquid 7#b74 ,oxalic acid and white vitriol1 of each one ounce2 water1 one pint and a half4 ,to be applied with a sponge to the leather1 previously washed1 and then wiped off again4 ,this preparation is poisonous4 #bbej4 ,care of ,gloves4 ,nothing looks worse than shabby gloves2 and1 as they are expensive articles in dress1 they require a little management4 ,a good glove will outlast six cheap ones with care4 ,do not wear your best gloves at night1 the heat of the gas1 c41 gives a moisture to the hands1 that spoils the gloves2 do not wear them in very wet weather2 as carrying umbrellas1 and drops of rain1 spoil them4 #bbea4 ,to ,clean ,kid ,gloves 7#a74 ,make a strong lather with curd soap and warm water1 in which steep a small piece of new flannel4 ,place the glove on a flat1 clean1 and unyielding surface--such as the bottom of a dish1 and having thoroughly soaped the flannel 7when squeezed from the lather71 rub the kid till all dirt be removed1 cleaning and re-soaping the flannel from time to time4 ,care must be taken to omit no part of the glove1 by turning the fingers1 c4 ,the glove must be dried in the sun1 or before a moderate fire1 and will present the appearance of old parchment4 ,when quite dry1 they must be gradually pulled out1 and will look new4 #bbeb4 ,to ,clean ,french ,kid ,gloves 7#b74 ,put the gloves on your hand and wash them1 as if you were washing your hands1 in some spirits of turpentine1 until quite clean2 then hang them up in a warm place1 or where there is a current of air1 and all smell of the turpentine will be removed4 #bbec4 ,how to ,wash ,kid ,gloves 7#c74 ,have ready a little new milk in one saucer1 and a piece of brown soap in another1 and a clean cloth or towel folded three or four times4 ,on the cloth1 spread out the glove smooth and neat4 ,take a piece of flannel1 dip it in the milk1 then rub off a good quantity of soap to the wetted flannel1 and commence to rub the glove downwards towards the fingers1 holding it firmly with the left hand4 ,continue this process until the glove1 if white1 looks of a dingy yellow1 though clean2 if coloured1 till it looks dark and spoiled4 ,lay it to dry2 and old gloves will soon look nearly new4 ,they will be soft1 glossy1 smooth1 well-shaped1 and elastic4 #bbed4 ,preserving the ,colour of ,dresses4 ,the colours of merinos1 mousseline-de-laines1 ginghams1 chintzes1 printed lawns1 c41 may be preserved by using water that is only milk warm2 making a lather with white soap1 before you put in the dress1 instead of rubbing it on the material2 and stirring into a first and second tub of water a large tablespoonful of oxgall4 ,the gall can be obtained from the butcher1 and a bottle of it should always be kept in every house4 ,no coloured articles should be allowed to remain long in the water4 ,they must be washed fast1 and then rinsed through two cold waters4 ,in each1 rinsing water stir a teaspoonful of vinegar1 which will help to brighten the colours2 and after rinsing1 hang them out immediately4 ,when ironing-dry 7or still a little damp71 bring them in2 have irons ready heated1 and iron them at once--as it injures the colours to allow them to remain damp too long--or sprinkle and roll them up in a cover for ironing next day4 ,if they cannot be conveniently ironed immediately1 let them hang till they are quite dry1 and then damp and fold them on the1 following day1 a quarter of an hour before ironing4 ,it is better not to do coloured dresses on the day of the general wash1 but to give them a morning by themselves4 ,they should only be undertaken in clear bright weather4 ,if allowed to freeze1 the colours will be irreparably injured4 ,we need scarcely say that no coloured articles should ever be boiled or scalded4 ,if you get from a shop a slip for testing the durability of colours1 give it a fair trial by washing it as above2 afterwards pinning it to the edge of a towel1 and hanging it to dry4 ,some colours 7especially pinks and light greens71 though they may stand perfectly well in washing1 will change as soon as a warm iron is applied to them2 the pink turning purplish1 and the green bluish4 ,no coloured article should be smoothed with a hot iron4 ,a ,,gambler ,,and ,a ,,swindler ,,are ,,near ,,neighbours4 #bbee4 ,to ,renovate ,silks 7#a74 ,sponge faded silks with warm water and soap1 then rub them with a dry cloth on a flat board2 afterwards iron them on the inside with a smoothing iron4 ,old black silks may be improved by sponging with spirits2 in this case1 the ironing may be done on the right side1 thin paper being spread over to prevent glazing4 #bbef4 ,black ,silk ,reviver 7#b74 ,boil logwood in water for half an hour2 then simmer the silk half an hour2 take it out1 and put into the dye a little blue vitriol1 or green copperas2 cool it1 and simmer the silk for half an hour4 ,or1 boil a handful of fig-leaves in two quarts of water until it is reduced to one pint2 squeeze the leaves1 and bottle the liquor for use4 ,when wanted1 sponge the silk with this preparation4 #bbeg4 ,restoring ,colour to ,silk 7#c74 ,when the colour has been taken from silk by acids1 it may be restored by applying to the spot a little hart's-horn1 or sal volatile4 #bbeh4 ,to ,remove ,water ,stains from ,black ,crape4 ,when a drop of water falls on a black crape veil or collar1 it leaves a conspicuous white mark4 ,to obliterate this1 spread the crape on a table 7laying on it a large book or a paper-weight to keep it steady71 and place underneath the stain a piece of old black silk4 ,with a large camel's-hair brush dipped in common ink go over the stain1 and then wipe off the ink with a small piece of old soft silk4 ,it will dry at once1 and the white mark will be seen no more4 #bbei4 ,to ,remove ,stains from ,mourning ,dresses4 ,boil a handful of fig-leaves in two quarts of water until reduced to a pint4 ,bombazines1 crape1 cloth1 c41 need only be rubbed with a sponge dipped in this liquor1 and the stains will be instantly removed4 #bbfj4 ,wax4 ,wax may be taken out of cloth by holding a red-hot iron within an inch or two of the marks1 and afterwards rubbing them with a soft clean rag4 #bbfa4 ,grease ,spots from ,silk4 ,upon a deal table lay a piece of woollen cloth or baize1 upon which lay smoothly the part stained1 with the right side downwards4 ,having spread a piece of brown paper on the top1 apply a flat iron just hot enough to scorch the paper4 ,about five or eight seconds is usually sufficient4 ,then rub the stained part briskly with a piece of whity-brown paper4 #bbfb4 ,liquid for ,preserving ,furs from ,moth4 ,warm water1 one pint2 corrosive sublimate1 twelve grains4 ,if washed with this1 and afterwards dried1 furs are safe from moth4 ,care should be taken to label the liquid--,poison4 ,,one ,,doubt ,,may ,,lead ,,to ,,disbelief4 #bbfc4 ,velvet4 ,when ,velvet gets crushed from pressure1 hold the parts over a basin of hot water1 with the lining of the article next the water2 the pile will soon rise1 and assume its original beauty4 #bbfd4 ,stockings4 ,worsted and ,lambs'-,wool stockings should never be mended with worsted or lambs'-wool1 because1 the latter being new1 it shrinks more than the stockings1 and draws them up till the toes become short and narrow1 and the heels have no shape left4 #bbfe4 ,making ,flannels4 ,all ,flannels should be soaked before they are made up1 first in cold1 then in hot water1 in order to shrink them4 #bbff4 ,washing ,flannel4 ,flannel should always he washed with white soap1 and in warm but not boiling water4 #bbfg4 ,brewing4 ,the best time of the year for brewing is the autumn4 ,the spring is also suitable1 but less so4 ,it is a great object to secure a moderate temperature for the cooling of the worts1 and to insure gradual fermentation4 ,to those who wish to enter upon the practice1 without any previous knowledge1 we would advise their calling in the aid of some one practically acquainted with the process for the first operation4 ,by so doing they will save a great deal of trouble1 disappointment1 and expense4 ,in all places1 town or country1 there are persons who have worked in brewing establishments1 or in gentlemen's families where they have superintended the operations of the brew-house1 and the aid of such persons would be valuable4 ,with such assistance1 the following receipts will be of importance1 since many who are able to go through the manipulations of brewing are unaware of the proper proportions to employ3 #bbfh4 ,ale4 ,take three bushels of malt1 three pounds of hops1 fifty-two gallons of water1 for two workings4 ,or1--malt1 two bushels and a half2 sugar1 three pounds2 hops1 three pounds2 coriander seeds1 one ounce2 capsicum1 a drachm4 ,thirty-six gallons4 ,this gives a pleasant ale1 with a good body4 #bbfi4 ,amber ,ale4 ,three bushels of amber malt1 three quarters of a bushel of pale amber malt1 two pounds of hops1 a tablespoonful of salt4 ,three mashes1 forty to fifty gallons4 ,skim1 and fine with isinglass4 #bbgj4 ,burton ,ale4 ,one quarter of pale malt1 eight pounds and a half pale hops2 mash three times4 ,work the first mash at #agj1 second at #agf1 third at #aej4 ,boil the first wort by itself2 when boiling add three pounds of honey1 a pound and a half of coriander seeds1 one ounce of salt4 ,mix the worts when boiled1 cool to #fa1 set to work with a pint and a half of yeast4 ,as soon as the liquor gets yeasty1 skim the head half off2 rouse the rest with another pint and a half of yeast1 three quarters of an ounce of bay salt1 and a quarter of a pound of malt or bean flour4 ,this makes a hogshead4 #bbga4 ,edinburgh ,ale4 ,mash two barrels per quarter1 at #ahc2 mash for three quarters of an hour2 let it stand one hour1 and allow half an hour to run off4 ,or1 mash one barrel per quarter1 at #aij2 mash three quarters of an hour1 let it stand three quarters of an hour1 and tap4 #bbgb4 ,porter4 ,brown amber and pale malt1 in equal quantities2 turn them into the mash-tub4 ,turn on the first liquor at #afe2 mash one hour1 then coat the whole with dry malt4 ,in one hour set the tap4 ,mix ten pounds of brown hops to a quarter of malt1 half old1 half new2 boil the first wort briskly with the hops for three quarters of an hour1 after putting into the copper one pound and a half of sugar1 and one pound and a half of extract of liquorice to the barrel1 turn it into coolers1 rousing the wort the while4 ,turn on the second liquor at #agd1 set tap again in an hour4 ,the second wort having run off1 turn on again at #ade2 mash an hour1 and stand an hour2 boil the second wort with the same hops for one hour4 ,turn into the coolers1 and let into the tub at #fd1 mixing the yeast as it comes down4 ,cleanse the second day at #hj1 previously adding a mixture of flour and salt1 and rousing well4 ,,when ,,in ,,motion1 ,,to ,,push ,,on ,,is ,,easy4 #bbgc4 ,making ,wines4 ,wines from ,rhubarb1 ,unripe ,grapes1 ,currants1 ,gooseberries1 c4--,the whole art of wine-making consists in the proper management of the fermenting process2 the same quantity of fruit1 whether it be rhubarb1 currants1 gooseberries1 unripe grapes1 leaves1 tops1 and tendrils1 water1 and sugar1 will produce two different kinds of wine1 by varying the process of fermentation only--that is1 a dry wine like sherry1 or a brisk beverage like champagne2 but neither rhubarb1 currants1 nor gooseberries will produce a wine with the true champagne flavour2 it is to be obtained only from the fruit of the grape1 ripe or unripe1 its leaves1 tops1 and tendrils4 ,the following receipt will do for rhubarb1 or any of the above-mentioned fruits4 #bbgd4 ,english ,champagne4 ,take fifty pounds of rhubarb and thirty-seven pounds of fine moist sugar4 ,provide a tub that will hold from fifteen to twenty gallons1 taking care that it has a hole for a tap near the bottom4 ,in this tub bruise the rhubarb2 when done1 add four gallons of water2 let the whole be well stirred together2 cover the tub with a cloth or blanket1 and let the materials stand for twenty-four hours2 then draw off the liquor through the tap2 add one or two more gallons of water to the pulp1 let it be well stirred1 and then allowed to remain an hour or two to settle1 then draw off2 mix the two liquors together1 and in it dissolve the sugar4 ,let the tub be made clean1 and return the liquor to it1 cover it with a blanket1 and place it in a room the temperature of which is not below #fj ,fahr42 here it is to remain for twenty-four1 forty-eight1 or more hours1 until there is an appearance of fermentation having begun1 when it should be drawn off into the ten-gallon cask1 as fine as possible1 which cask must be filled up to the bung-hole with water1 if there is not liquor enough2 let it lean to one side a little1 that it may discharge itself2 if there is any liquor left in the tub not quite fine1 pass it through flannel1 and fill up with that instead of water4 ,as the fermentation proceeds and the liquor diminishes1 it must be filled up daily1 to encourage the fermentation1 for ten or twelve days2 it then becomes more moderate1 when the bung should be put in1 and a gimlet hole made at the side of it1 fitted with a spile2 this spile should be taken out every two or three days1 according to the state of the fermentation1 for eight or ten days1 to allow some of the carbonic acid gas to escape4 ,when this state is passed1 the cask may he kept full by pouring a little liquor in at the vent-hole once a week or ten days1 for three or four weeks4 ,this operation is performed at long intervals1 of a month or more1 till the end of ,december1 when on a fine frosty day it should be drawn off from the lees as fine as possible2 and the turbid part passed through flannel4 ,make the cask clean1 return the liquor to it1 with one drachm of isinglass 7pure7 dissolved in a little water2 stir the whole together1 and put the bung in firmly4 ,choose a clear dry day in ,march for bottling4 ,the bottles should be champagne bottles--common wine bottles are not strong enough2 secure the corks in a proper manner with wire1 c4 ,the liquor is generally made up to two or three pints over the ten gallons1 which is bottled for the purpose of filling the cask as it is wanted4 ,the wine contains spirit enough without the addition of brandy1 which spoils all wines2 a proper fermentation producing spirit enough4 ,the way to obtain a dry wine from these materials is to keep the cask constantly filled up to the bung-hole1 daily or every other day1 as long as any fermentation is perceptible by applying the ear near to the hole2 the bung may then be put in lightly for a time1 before finally fixing it2 it may be racked off on a fine day in ,december1 and fined with isinglass as above directed1 and bottled in ,march4 ,a ,,word ,,before ,,is ,,worth ,,two ,,behind4 #bbge4 ,parsnip ,wine4 ,take fifteen pounds of sliced parsnips1 and boil until quite soft in five gallons of water2 squeeze the liquor well out of them1 run it through a sieve1 and add three pounds of coarse lump sugar to every gallon of liquor4 ,boil the whole for three quarters of an hour4 ,when it is nearly cold1 add a little yeast on toast4 ,let it remain in a tub for ten days1 stirring it from the bottom every day2 then put it into a cask1 in which it should remain for a year4 ,as it works over1 fill it up every day4 #bbgf4 ,turnip ,wine4 ,take a large number of turnips1 pare and slice them2 then place in a cider-press1 and obtain all the juice you can4 ,to every gallon of juice add three pounds of lump sugar1 and half a pint of brandy1 ,pour the liquor into a cask1 and when it las done working1 bung it close for three months1 and draw off into another cask4 ,when it is fine1 bottle1 and cork well4 #bbgg4 ,blackberry ,wine4 ,gather the fruit when ripe1 on a dry day4 ,put into a vessel1 with the head out1 and a tap fitted near the bottom2 pour on boiling water to cover it4 ,mash the berries with your hands1 and let them stand covered till the pulp rises to the top and forms a crust1 in three or four days4 ,then draw off the fluid into another vessel1 and to every gallon add one pound of sugar2 mix well1 and put it into a cask1 to work for a week or ten days1 and throw off any remaining lees1 keeping the cask well filled1 particularly at the commencement4 ,when the working has ceased1 bung it down2 after six to twelve months it may be bottled4 #bbgh4 ,black or ,white ,elderberry ,wine4 ,gather the berries ripe and dry1 pick them1 bruise them with your hands1 and strain them4 ,set the liquor by in glazed earthen vessels for twelve hours1 to settle2 put to every pint of juice a pint and a half of water1 and to every gallon of this liquor three pounds of good moist sugar2 set in a kettle over the fire1 and when it is ready to boil1 clarify it with the white of four or five eggs2 let it boil one hour1 and when it is almost cold work it with strong ale yeast1 and tun it1 filling up the vessel from time to time with the same liquor1 saved on purpose1 as it sinks by working4 ,in a month's time1 if the vessel holds about eight gallons1 it will be fine and fit to bottle1 and after bottling1 will be fit to drink in twelve months4 #bbgi4 ,arrack 7,imitation74 ,dissolve two scruples of flowers of benjamin in a quart of good rum1 and it will impart to the spirit the fragrance of arrack4 #bbhj4 ,devonshire ,junket4 ,put warm milk into a bowl1 turn it with a little rennet1 then add some scalded cream1 sugar1 and cinnamon on the top1 without breaking the curd4 #bbha4 ,a ,nightcap ,for ,travellers4 ,take your pocket handkerchief1 and laying it out the full square1 double down one-third over the other part4 ,then raise the whole and turn it over1 so that the third folded down shall now be underneath4 ,take hold of one of the folded corners1 and draw its point towards the centre2 then do the same with the other1 as in making a cocked-hat1 or a boat1 of paper4 ,then take hold of the two remaining corners1 and twisting the hem of the handkerchief1 continue to roll it until it meets the double corners brought to the centre1 and catches them up a little4 ,lift the whole1 and you will see the form of a cap1 which1 when applied to the head1 will cover the head and ears1 and1 being tied under the chin1 will not come off4 ,very little practice will enable you to regulate the size of the folds so as to fit the head4 #bbhb4 ,scotch ,punch1 or ,whisky ,toddy4 ,pour about a wineglassful of boiling water into a half-pint tumbler1 and sweeten according to taste4 ,stir well up1 then put in a wineglassful of whisky1 and add a wineglassful and a half more boiling water4 ,be sure the water is boiling4 ,never put lemon into toddy4 ,the two in combination1 in almost every instance1 produce acidity in the stomach4 ,if possible1 store your whisky in the wood1 not in bottles as keeping it in the cask mellows it1 and dissipates the coarser particles4 ,,man ,,doubles ,,his ,,evils ,,by ,,brooding ,,upon ,,them4 #bbhc4 ,athol ,brose4 ,put a wineglassful of whisky into a half-pint tumbler2 sweeten with a large teaspoonful of honey1 and fill up with milk that has been nearly brought to boiling over a clear fire4 ,remember that milk boiled is milk spoiled4 #bbhd4 ,buttered ,rum4 ,put a wineglassful of good rum into a half-pint tumbler1 with a lump or two of sugar and a piece of butter the size of a filbert4 ,fill up with boiling water4 ,this is excellent for hoarseness and husky condition of the throat4 #bbhe4 ,raspberry ,vinegar4 ,put a pound of very fine ripe raspberries in a bowl1 bruise them well1 and pour upon them a quart of the best white wine vinegar2 next day strain the liquor on a pound of fresh ripe raspberries2 bruise them also1 and the following day do the same1 but do not squeeze the fruit1 or it will make it ferment2 only drain the liquor as dry as you can from it4 ,finally1 pass it through a canvas bag1 previously wet with the vinegar1 to prevent waste4 ,put the juice into a stone jar1 with a pound of sugar1 broken into lumps1 to every pint of juice2 stir1 and when melted1 put the jar into a pan of water2 let it simmer1 and skim it2 let it cool1 then bottle it2 when cold it will be fine1 and thick1 like strained honey1 newly prepared4 #bbhf4 ,ginger ,beer4 ,the following receipt is taken from the celebrated treatise of ,dr4 ,pereira on ,diet4 ,the honey gives the beverage a peculiar softness1 and from not being fermented with yeast1 it is less violent in its action when opened1 but requires to be kept a somewhat longer time before use4 ,white sugar1 five pounds2 lemon juice1 one quarter of a pint2 honey1 one quarter of a pound2 ginger1 bruised1 five ounces2 water1 four gallons and a half4 ,boil the ginger in three quarts of the water for half an hour1 then add the sugar1 lemon juice and honey1 with the remainder of the water1 and strain through a cloth2 when cold add a quarter of the white of an egg1 and a small teaspoonful of essence of lemon2 let the whole stand four days1 and bottle2 it will keep for many months4 ,this quantity will make #ajj bottles4 #bbhg4 ,ginger-beer ,powders4 ,blue paper2 ,carbonate of soda1 thirty grains2 powdered ginger1 five grains2 ground white sugar1 one drachm to one drachm and a half2 essence of lemon1 one drop4 ,add the essence to the sugar1 then the other ingredients4 ,a quantity should be mixed and divided1 as recommended for ,seidlitz powders4--,white paper2 ,tartaric acid1 thirty grains4 ,directions4--,dissolve the contents of the blue paper in water2 stir in the contents of the white paper1 and drink during effervescence4 ,ginger-beer powders do not meet with such general acceptation as lemon and kali1 the powdered ginger rendering the liquid slightly turbid4 #bbhh4 ,lemonade4 ,powdered sugar1 four pounds2 citric or tartaric acid1 one ounce2 essence of lemon1 two drachms2 mix well4 ,two or three teaspoonfuls make a very sweet and agreeable glass of extemporaneous lemonade4 #bbhi4 ,milk ,lemonade4 ,dissolve three quarters of a pound of loaf sugar in one pint of boiling water1 and mix with them one gill of lemon juice1 and one gill of sherry1 then add three gills of cold milk4 ,stir the whole well together1 and strain it4 #bbij4 ,champagne ,lemonade4 ,champagne ,lemonade1 composed of two bottles of champagne1 one bottle of seltzer water1 three pomegranates1 three lemons1 and of sugar sufficient1 is a princely beverage in hot weather2 only care must be taken that perspiration is not hereby too much encouraged4 #bbia4 ,summer ,champagne4 ,to four parts of seltzer water add one of ,moselle wine 7or hock71 and put a teaspoonful of powdered sugar into a wineglassful of this mixture2 an effervescence takes place1 and the result is a sort of champagne1 which is more wholesome in hot weather than the genuine wine known by that name4 ,,think ,,of ,,ease ,,but ,,work ,,on4 #bbib4 ,lemon and ,kali1 or ,sherbet4 ,large quantities of this wholesome and refreshing preparation are manufactured and consumed every summer2 it is sold in bottles1 and also as a beverage1 made by dissolving a large teaspoonful in a tumbler two-thirds filled with water4 ,the ingredients are--ground white sugar1 half a pound2 tartaric acid and carbonate of soda1 of each a quarter of a pound2 essence of lemon1 forty drops4 ,all the powders should be well dried2 add the essence to the sugar1 then the other powders2 stir all together1 and mix by passing twice through a hair sieve4 ,must be kept in tightly-corked bottles1 into which a damp spoon must not be inserted4 ,the sugar must be ground1 or very finely pulverized1 in a pestle and mortar4 ,the powdered sugar sold for icing cakes will do4 #bbic4 ,soda ,water ,powders4 ,one pound of carbonate of soda1 and thirteen and a half ounces of tartaric acid1 supply the materials for #bef powders of each sort4 ,put into blue papers thirty grains of carbonate of soda1 and into white papers twenty-five grains of tartaric acid4 ,directions4--,dissolve the contents of the blue paper in half a tumbler of water1 stir in the other powder1 and drink during effervescence4 ,soda powders furnish a saline beverage which is very slightly laxative1 and well calculated to allay the thirst in hot weather4 #bbid4 ,seidlitz ,powders4 ,seidlitz powders are usually put up in two papers4 ,the larger blue paper contains tartarized soda 7also called ,rochelle salt7 two drachms1 and carbonate of soda two scruples2 in practice it will he found more convenient to mix the two materials in larger quantity by passing them twice through a sieve1 and then divide the mixture either by weight or measure1 than to make each powder separately4 ,one pound of tartarized soda1 and five ounces and a half of carbonate of soda1 will make sixty powders4 ,the smaller powder1 usually placed in white paper1 consists of tartaric acid1 half a drachm4 ,directions for ,use4--,dissolve the contents of blue paper in half a tumbler of cold water1 stir in the other powder1 and drink during effervescence4 7,see par4 #bbia47 #bbie4 ,economy of ,tea4 ,a given quantity of tea is similar to malt--only imparting strength to a given quantity of water1 therefore any additional quantity is waste4 ,two small teaspoonfuls of good black tea and one three parts full of green1 is sufficient to make three teacupfuls agreeable1 the water being put in1 in a boiling state1 at once2 a second addition of water gives a vapid flavour to tea4 #bbif4 ,preparing ,tea4 ,in preparing tea a good economist will be careful to have the best water1 that is1 the softest and least impregnated with foreign mixture2 for if tea be infused in hard and in soft water1 the latter will always yield the greatest quantity of the tannin matter1 and will strike the deepest black with sulphate of iron in solution4 #bbig4 ,tea-making4 ,dr4 ,kitchiner recommends that all the water necessary should be poured in at once1 as the second drawing is bad4 ,when much tea is wanted1 it is better to have two tea-pots instead of two drawings4 #bbih4 ,another ,method4 ,the water should be fresh boiled1 not exhausted by long boiling4 ,scald the teapot and empty it2 then put in as much water as necessary for the first cups2 put the tea on it as in brewing1 and close the lid as quickly as possible4 ,let it stand three minutes and a half1 or1 if the quantity be large1 four minutes1 then fill the cups4 ,this is greatly superior to the ordinary method1 the aroma being preserved instead of escaping with the steam1 as it does when the water is poured on the tea4 #bbii4 ,substitute for ,cream in ,tea or ,coffee4 ,beat the white of an egg to a froth1 put to it a very small lump of butter1 and mix well4 ,then stir it in gradually1 so that it may not curdle4 ,if perfectly mixed1 it will be an excellent substitute for cream4 ,,perseverance ,,is ,,the ,,bridge ,,by ,,which ,,difficulty ,,is ,,overcome4 #bcjj4 ,making ,coffee4 ,in making ,coffee1 observe that the broader the bottom and the smaller the top of the vessel1 the better the coffee will be4 #bcja4 ,turkish ,mode of ,making ,coffee4 ,the ,turkish way of making coffee produces a very different result from that to which we are accustomed4 ,a small conical saucepan something like our beer-warmer1 with a long handle1 and calculated to hold about two tablespoonfuls of water1 is the vessel used4 ,the fresh roasted berry is pounded1 not ground1 and about a dessertspoonful is put into the minute boiler2 it is then nearly filled with water1 and thrust among the embers4 ,a few seconds suffice to make it boil1 and the decoction1 grounds and all1 is poured out into a small cup1 which fits into a brass socket1 much like the cup of an acorn1 and holding the china cup as that does the acorn itself4 ,the ,turks seem to drink this decoction boiling1 and swallow the grounds with the liquid4 ,we allow it to remain a minute1 in order to leave the sediment at the bottom4 ,it is always taken plain2 sugar or cream would be thought to spoil it2 and ,europeans1 after a little practice1 are said to prefer it to the clear infusion drunk in ,france4 ,in every hut these coffee boilers may be seen suspended1 and the means for pounding the roasted berry are always at hand4 #bcjb4 ,coffee ,milk4 7,,for ,,the ,,sick-,,room47--,boil a dessertspoonful of ground coffee1 in nearly a pint of milk1 a quarter of an hour1 then put into it a shaving or two of isinglass1 and clear it2 let it boil a few minutes1 and set it by the side of the fire to clarify4 ,this is a very fine breakfast beverage2 but it should be sweetened with sugar of a good quality4 #bcjc4 ,iceland ,moss ,chocolate 7,,for ,,the ,,sick-,,room74--,iceland moss has been in the highest repute on the ,continent as the most efficacious remedy in incipient pulmonary complaints2 combined with chocolate1 it will be found a nutritious article of diet1 and may be taken as a morning and evening beverage4 ,directions4--,mix a teaspoonful of the chocolate with a teaspoonful of boiling water or milk1 stirring it constantly until it is completely dissolved4 #bcjd4 ,alum ,whey4 ,a pint of cow's milk boiled with two drachms of alum1 until a curd is formed4 ,then strain off the liquor1 and add spirit of nutmeg1 two ounces2 syrup of cloves1 an ounce4 ,it is useful in diabetes1 and in uterine fluxes1 c4 #bcje4 ,barley ,water4 ,pearl barley1 two ounces2 wash till freed from dust1 in cold water4 ,boil in a quart of water a few minutes1 strain off the liquor1 and throw it away4 ,then boil the barley in four pints and a-half of water1 until it is reduced one half4 #bcjf4 ,agreeable ,effervescent ,drink for ,heartburn1 c4 ,orange juice 7of one orange71 water1 and lump sugar to flavour1 and in proportion to acidity of orange1 bicarbonate of soda about half a teaspoonful4 ,mix orange juice1 water1 and sugar together in a tumbler1 then put in the soda1 stir1 and the effervescence ensues4 #bcjg4 ,apple ,water4 ,a tart apple well baked and mashed1 on which pour a pint of boiling water4 ,beat up1 cool1 and strain4 ,add sugar if desired4 ,cooling drink for sick persons4 #bcjh4 ,tincture of ,lemon ,peel4 ,a very easy and economical way of obtaining and preserving the flavour of lemon peel1 is to fill a wide-mouthed pint bottle half full of brandy1 or proof spirit2 and when you use a lemon pare the rind off very thin1 and put it into the brandy1 c42 in a fortnight it will impregnate the spirit with the flavour very strongly4 #bcji4 ,camomile ,tea4 ,one ounce of the flowers to a quart of water boiling4 ,simmer for fifteen minutes and strain4 ,emetic when taken warm2 tonic when cold4 ,dose1 from a wine-glassful to a breakfast cup4 ,,solitude ,,is ,,the ,,nurse ,,of ,,wisdom4 #bcaj4 ,borax and its ,uses4 ,the utility of borax for medicinal purposes1 such as relieving soreness of the throat1 and for the cure of thrush in young children1 has long been known1 but it is only in the present day that its good qualities as an antiseptic have become known1 and its use in every kind of domestic work1 in the laundry1 in the garden1 vinery1 and greenhouse1 and even for the toilet1 under various forms and in different preparations bearing the general name of ,patent ,californian ,borax1 specially prepared for all personal and domestic purposes1 has been promoted by its production in small packets1 varying in price from #a;d4 to #f;d41 which may be purchased of almost any chemist1 oilman1 grocer1 or dealer1 throughout the world4 #bcaa4 ,its ,antiseptic ,qualities4 ,the ,patent ,borax1 which consists of a combination of boron and sodium1 acts in a marvellous manner as an arrester of decay1 and as such is useful for the preservation of meat1 milk1 butter1 and all articles of animal food liable to taint and decay1 especially in hot weather4 ,when infused in small quantities in water1 it preserves and softens it for drinking1 cooking1 washing1 and all household purposes2 it whitens linen and cleanses it far better than soda1 it kills harmful insect life1 though perfectly harmless to human beings and domestic animals2 it cleanses and heals ulcers1 festering wounds1 sore throat1 c42 is useful in the nursery for washing the heads of children1 cleans sponges1 destroys unpleasant and unwholesome smells1 and is beneficial to teeth and gums when used as a tooth-powder1 or put in water used for washing the teeth4 #bcab4 ,borax as a ,disinfectant4 ,alone or dissolved in water1 and used freely to pour down closets1 sinks1 c41 it removes all noisome smells1 acting as a purifier1 and rendering even impure water wholesome4 ,it should be used frequently where sewer gas is suspected4 #bcac4 ,borax for ,cleansing ,purposes4 ,a solution ,patent in hot water1 allowed to cool1 is useful for washing any kind of glass or china1 imparting a lustre and brightness to them that they never exhibit when washed in the ordinary way4 ,when it is put into water used for washing floors it destroys all vermin with which the solution comes in contact4 #bcad4 ,borax as a ,vermin ,killer4 ,when sprinkled in the form of powder on places infested with insects1 black beetles1 c41 these troublesome pests with soon disappear4 #bcae4 ,its use in ,cleansing ,marble4 ,sprinkle some borax on the marble1 wherever it is stained or soiled1 and then wash the marble with hot water and a little borax soap powder1 applied with a soft flannel4 #bcaf4 ,borax in ,cookery4 ,a few grains added to the tea before the water is poured on it greatly improves the flavour of the infusion4 ,when used instead of soda1 or carbonate of soda1 in cooking vegetables1 such as greens1 peas1 beans1 c41 it improves their flavour1 preserves their colour1 and renders them tender4 ,vegetables1 eaten in an uncooked state1 as1 salad1 are rendered more crisp and of better flavour1 by steeping them for a short time before they are brought to table in a solution of borax4 #bcag4 ,borax as a ,preservative of ,meat1 c4 ,meat may be preserved1 and taint removed by soaking it for a short time in a solution of ,patent ,californian ,borax1 or by sprinkling it with the dry powder4 ,game1 poultry1 hams1 bacon1 and all kinds of meat may be thus preserved4 ,milk cans should be washed with the solution1 and milk itself may be preserved and kept sweet for some time by adding to each quart about half a thimbleful of this prepared borax dissolved in a tablespoonful of hot water4 ,butter may also be preserved by washing it in a solution of borax1 or sprinkling the powder over it1 or the cloths in which it is wrapped4 ,,judgement ,,is ,,the ,,throne ,,of ,,prudence4 #bcah4 ,borax in the ,laundry4 ,for washing add a threepenny packet to every ten gallons of hot water used2 let the clothes soak all night in the solution2 in the morning give them a slight boil1 adding a little more ,patent ,borax1 if they be very greasy or dirty4 ,by this means the clothes are rendered whiter1 soap is saved1 and the hands are uninjured4 ,it acts1 moreover1 as a disinfectant1 if the clothes have been taken from the bed or person of anyone who is suffering from any infectious disorder4 ,flannels are rendered softer1 and the appearance of lace1 fine articles1 coloured prints1 soiled ribbons1 c41 greatly improved by washing them in this solution4 ,a teaspoonful to each pint of starch1 when hot1 will add to the stiffness and gloss of linen when ironed4 #bcai4 ,to ,revive ,black ,lace4 ,lay the lace on a piece of clean smooth board1 and moisten it all over with a piece of black silk dipped in a solution of a teaspoonful of ,patent ,borax to a pint of warm water4 ,iron while damp1 after covering the lace with a piece of black silk or cloth4 #bcbj4 ,borax for the ,toilet4 ,as a wash for the mouth add half a teaspoonful of spirits of camphor1 and a teaspoonful of tincture of myrrh to a pint of hot water1 in which a penny packet of ,patent ,borax has been dissolved1 and use a wineglassful of this mixture in half a tumbler of water1 when brushing the teeth4 ,when the mouth is washed out with this solution1 it removes the smell of tobacco and any unpleasant odour arising from decayed teeth4 ,camphorated chalk dentrifice is improved as a tooth powder by the addition of a little powdered borax4 ,for washing hair brushes1 sponges1 etc41 a solution of a small packet in a pint of hot water should be used4 #bcba4 ,borax in the ,nursery4 ,a little borax added to water for bathing infants and children has a beneficial effect on the skin4 ,for cleaning the hair and removing scurf or dandruff wash the head with a solution of a small packet of borax in a pint of hot water1 after which the head should be rinsed with cold water1 and carefully dried4 ,this wash may be improved by the addition of half an ounce of rosemary spirit sold by any chemist4 #bcbb4 ,borax in the ,garden4 ,a solution made by dissolving borax in hot water in the proportion of a penny packet of the former to a pint of the latter1 will kill the green fly on roses1 and other plants4 ,a weaker solution may be used for syringing the plants4 ,when applied to the stems of fruit trees1 and other trees1 it destroys all insects in and about the bark1 and clears the blight on apple trees4 ,for these purposes the solution should be applied with a brush4 ,for washing the shelves1 boards1 and woodwork of greenhouses1 the solution is especially valuable1 and when used for syringing vines in the proportion of a pint of the solution to ten gallons of water1 and half a pound of borax dry soap1 as soon as the grapes have been thinned1 it will keep them free from red spider and all other insects4 #bcbc4 ,fever or ,infection4 ,in all cases of fever or infectious diseases1 it should be freely used in the room by dusting the dry powder over floors1 carpets1 mats1 c4 7it will not injure the finest fabrics71 and by placing in dishes or other vehicles1 into which hot water should be poured4 ,it has no smell1 but quickly removes all smells4 ,in cases of death it is most valuable2 the corpse may be kept perfectly sweet by merely dusting into ears1 nose1 mouth1 under arm-pits1 feet1 c41 or when any moisture exudes4 ,it will preserve features and skin fresh as in life for many weeks1 and keep the corpse free from decomposition4 #bcbd4 ,vaseline4 ,what it is4--,this indispensable household requisite is a product of petroleum1 from which it is obtained by an elaborate system of nitration1 without the addition or aid of any chemical whatever4 ,the substance thus produced1 to which the name of ,vaseline has been given1 is in the form of a lemon-coloured jelly1 completely devoid of either smell or taste1 and of exquisite softness and smoothness to the touch4 ,this jelly1 which is one of the finest emollients known1 and is possessed of healing and other medicinal properties1 forms the basis of many preparations which are now widely used all the world over4 #bcbe4 ,vaseline for ,medicinal ,use4 ,the pure jelly itself1 without any addition1 is an invaluable family remedy for burns1 chilblains1 chapped hands1 and skin roughened by exposure to wind and water in cold weather2 as well as for sun-burns1 wounds1 sprains1 and all diseases of the skin2 for inflamed eyelids1 and for preventing pitting in small-pox1 when used externally as an ointment4 ,when taken internally1 in doses of half a teaspoonful1 or in smaller quantities1 it forms a cure for diseases of the throat1 chest1 and stomach1 and gives speedy relief in cases of diphtheria1 croup1 c4 ,for convenience in using it1 a confection is prepared from it for complaints of the throat and lungs4 ,no one need fear to use it1 for although it is a product of petroleum1 it is the only one that is not dangerous to use1 and is possessed of no poisonous qualities4 ,it may be procured from or through any chemist and druggist4 #bcbf4 ,vaseline for the ,toilet4 ,the toilet soap and tar soap made from vaseline are superior in emollient and healing properties1 to similar preparations from glycerine4 ,for the hair1 an excellent hair tonic and pomade are supplied1 which have the effect not only of strengthening1 but of promoting its growth4 ,for the complexion1 vaseline cold cream should be used1 and for the lips1 when sore and chapped by cold winds or any other cause1 vaseline camphor ice4 #bcbg4 ,vaseline for the ,household4 ,as time progresses there can be no doubt that this valuable preparation will be turned to good account for many domestic uses4 ,it has already been found an excellent anti-corrosive1 being an efficient protection against rust1 when smeared over guns1 bicycles1 arms1 knives1 tools1 and steel goods1 of any kind in general household use4 ,an excellent boot and shoe paste is prepared from it1 which renders boots and shoes absolutely waterproof1 and over which any ordinary blacking may be used to produce a polish4 #bcbh4 ,vaseline in the ,stable4 ,when mixed with graphite1 vaseline affords a valuable lubricant for application to the axles of light and heavy carriages of every description1 and for all bearings in machinery of any kind1 especially where great speed is required4 ,a paste is also prepared from it which renders leather harness soft1 pliable1 impervious to wet1 and free from any tendency to crack1 thus increasing its durability4 ,another preparation is found most useful for the cure of injuries and diseases of cattle and domestic animals4 ,this1 which is supplied under the name of ,veterinary ,vaseline1 has been found to promote the growth of the hair1 unchanged in colour1 in the case of broken knees4 ,its use will also improve the condition of the coat on horses1 and will keep off the flies1 and cure the mange1 and all skin diseases commonly met with in the stable1 including injuries to the frogs1 hoofs1 and fetlocks4 #bcbi4 ,damp ,situations1 ,remedy for4 ,people who live in damp localities1 particularly near undrained land1 are apt to think that there is no help for them save in removal4 ,they are mistaken4 ,successful experiments have shown that it is possible to materially improve the atmosphere in such neighbourhoods by the planting of the laurel and the sunflower4 ,the laurel gives off an abundance of ozone1 whilst the sunflower is potent in destroying the malarial condition4 ,these two1 if planted on the most restricted scale in a garden or any ground close to the house1 will be found to speedily increase the dryness and salubrity of the atmosphere4 #bccj4 ,plant ,skeletons4 ,the leaves should be put into an earthen or glass vessel1 and a large quantity of rain water poured over them2 after this they must be left in the open air1 and to the heat of the sun1 without covering the vessel4 ,as the water evaporates and the leaves become dry1 more water must be added2 the leaves will by this means putrefy1 but the time required for this varies2 some plants will be finished in a month1 others will require two months or longer1 according to the toughness of their parenchyma4 ,when they have been in a state of putrefaction for some time1 the two membranes will begin to separate1 and the green part of the leaf to become fluid2 then the operation of clearing is to be performed4 ,the leaf is to be put upon a flat white earthen plate1 and covered with clear water2 and being gently squeezed with the finger1 the membranes will begin to open1 and the green substance will come out at the edges2 the membranes must be carefully taken off with the finger1 and great caution must be used in separating them near the middle rib4 ,when once there is an opening towards this separation1 the whole membrane always follows easily2 when both membranes are taken off1 the skeleton is finished1 and it has to be washed clean with water1 and then dried between the leaves of a book4 #bcca4 ,fruit ,skeletons4 ,fruits are divested of their pulp and made into skeletons in a different manner4 ,take1 for an instance1 a fine large pear which is soft1 and not tough2 let it be carefully pared without squeezing it1 and without injuring either the crown or the stalk2 put it into a pot of rain water1 covered1 set it over the fire1 and let it boil gently till perfectly soft1 then take it out and lay it in a dish filled with cold water2 then holding it by the stalk with one hand1 rub off as much of the pulp as you can with the finger and thumb1 beginning at the stalk and rubbing it regularly towards the crown4 ,the fibres are most tender towards the extremities1 and are therefore to be treated with great care there4 ,when the pulp has thus been cleared pretty well off1 the point of a fine penknife may be of use to pick away the pulp sticking to the core4 ,in order to see how the operation advances1 the soiled water must be thrown away from time to time1 and clean poured on in its place4 ,when the pulp is in this manner perfectly separated1 the clean skeleton is to be preserved in spirits of wine4 #bccb4 ,to make ,impressions of ,leaves4 ,prepare two rubbers by tying up wool or any other substance in wash-leather2 then prepare the colours in which you wish to print leaves1 by rubbing up with cold drawn linseed oil the tints that are required1 as indigo for blue1 chrome for yellow1 indigo and chrome for green1 c4 ,get a number of leaves the size and kind you wish to stamp1 then dip the rubbers into the paint1 and rub them one over the other1 so that you may have but a small quantity of the composition upon the rubbers2 place a leaf upon one rubber and moisten it gently with the other2 take the leaf off and apply it to the substance on which you wish to make an imprint of the leaf4 ,upon the leaf place a piece of white paper1 press gently1 and a beautiful impression of all the veins of the leaf will be obtained4 #bccc4 ,to make a ,fac-simile of a ,leaf in ,copper4 ,this beautiful experiment can be performed by any person in possession of a common galvanic battery4 ,the process is as follows3 ,soften a piece of gutta percha over a candle1 or before a fire2 knead it with the moist fingers upon a table1 until the surface is perfectly smooth1 and large enough to cover the leaf to be copied2 lay the leaf flat upon the surface1 and press every part well into the gutta-percha4 ,in about five minutes the leaf may be removed1 when1 if the operation has been carefully performed1 a perfect impression of the leaf will be made in the gutta percha4 ,this must now be attached to the wire in connection with the zinc end of the battery 7which can easily be done by heating the end of the wire1 and pressing it into the gutta percha71 dusted well over with the best blacklead with a camel-hair brush--the object of which is to render it a conductor of electricity2 it should then be completely immersed in a saturated solution of sulphate of copper4 ,a piece of copper attached to the wire in connection with the copper end of the battery must also be inserted into the copper solution facing ihe gutta percha1 but not touching it2 this not only acts as a conductor to the electricity1 but also maintains the solution of copper of a permanent strength4 ,in a short time the copper will be found to creep over the whole surface of the gutta percha1 and in about twenty-four hours a thick deposit of copper will be obtained1 which may then be detached from the mould4 ,the accuracy with which a leaf may thus be cast is truly surprising4 #bccd4 ,leaf ,printing4 ,after warming the leaf between the hands apply printing ink1 by means of a small leather ball containing cotton1 or some soft substance1 or with the end of the finger4 ,the leather ball 7and the finger1 when used for that purpose71 after the ink is applied to it1 should be pressed several times on a piece of leather1 or some smooth surface1 before each application to the leaf1 that the ink may be smoothly and evenly applied4 ,after the under surface of the leaf has been sufficiently inked1 apply it to the paper where you wish the impression to be2 and1 after covering it with a slip of paper1 use the hand or roller to press upon it4 #bcce4 ,directions for ,taking ,leaf ,impressions4 ,hold oiled paper in the smoke of a lamp or of pitch1 until it becomes coated with the smoke2 to this paper apply the leaf of which you wish an impression1 having previously warmed it between your hands1 that it may he pliable4 ,place the lower surface of the leaf upon the blackened surface of the oil-paper1 that the numerous veins1 which are so prominent on this side1 may receive from the paper a portion of the smoke4 ,lay a paper over the leaf1 and then press it gently upon the smoked paper with the fingers1 or with a small roller covered with woollen cloth1 or some similarly soft material1 so that every part of the leaf may come in contact with the sooted oil-paper4 ,a coating of the smoke will adhere to the leaf4 ,then remove the leaf carefully1 and place the blackened surface on a sheet of white paper1 or in a book prepared for the purpose1 covering the leaf with a clean slip of paper1 and pressing upon it with the fingers1 or roller1 as before4 ,thus may be obtained the impression of a leaf1 showing the perfect outlines1 together with an accurate exhibition of the veins which extend in every direction through it1 more correctly than the finest drawing4 ,and this process is so simple1 and the materials so easily obtained1 that any person1 with a little practice to enable him to apply the right quantity of smoke to the oil-paper1 and give the leaf a proper pressure1 can prepare beautiful leaf impressions1 such as a naturalist would be proud to possess4 #bccf4 ,dry ,botanical ,specimens for ,preservation4 ,the plants to be preserved should be gathered when the weather is dry4 ,place the ends in water1 and let them remain in a cool place till the next day4 ,when about to be submitted to the process of drying1 place each plant between several sheets of blotting paper1 and iron it with a large smooth heater1 pretty strongly warmed1 till all the moisture is dissipated4 ,colours may thus be fixed1 which otherwise become pale1 or nearly white4 ,some plants require more moderate heat than others1 and herein consists the nicety of the experiment2 but it is generally found that if the iron be not too hot1 and is passed rapidly yet carefully over the surface of the blotting paper1 it answers the purpose equally well with plants of almost every variety of hue and thickness4 ,in compound flowers1 with those also of a stubborn and solid form1 as the ,centaurea1 some little art is required in cutting away the under part1 by which means the profile and forms of the flowers will be more distinctly exhibited4 ,this is especially necessary when the flowers are fixed down with gum upon the paper previous to ironing1 by which means they become almost incorporated with the surface4 ,when this very delicate process is attempted1 blotting-paper should be laid under every part excepting the blossoms1 in order to prevent staining the white paper4 ,great care must be taken to keep preserved specimens in a dry place4 #bccg4 ,collecting and ,laying out ,sea-weeds4 ,first wash the sea-weed in fresh water1 then take a plate or dish 7the larger the better71 cut your paper to the size required1 place it in the plate with fresh water1 and spread out the plant with a good-sized camel-hair pencil in a natural form 7picking out with the pin gives the sea-weed an unnatural appearance1 and destroys the characteristic fall of the branches1 which should be carefully avoided72 then gently raise the paper with the specimen out of the water1 placing it in a slanting position for a few moments1 so as to allow the super-abundant water to ran off2 after which1 place it in the press4 ,the press is made with either three pieces of board or pasteboard4 ,lay on the first board two sheets of blotting-paper2 on that lay your specimens2 place straight and smooth over them a piece of old muslin1 fine cambric1 or linen2 then some more blotting-paper1 and place another board on the top of that1 and continue in the same way4 ,the blotting-paper and the muslin should be carefully removed and dried every day1 and then replaced2 at the same time1 those specimens that are sufficiently dried may be taken away4 ,nothing now remains but to write on each the name1 date1 and locality4 ,you can either gum the specimens in a scrap-book1 or fix them in1 as drawings are often fastened1 by making four slits in the page1 and inserting each corner4 ,this is by far the best plan1 as it admits of their removal1 without injury to the page1 at any future period1 if it be required either to insert better specimens1 or intermediate species4 ,some of the large algae will not adhere to the paper1 and consequently require gumming4 ,the following method of preserving them has been communicated by a botanical friend3 ',after well cleaning and pressing1 brush the coarser kinds of algae over with spirits of turpentine1 in which two or three small lumps of gum mastic have been dissolved1 by shaking in a warm place2 two-thirds of a small phial is the proper proportion1 and this will make the specimens retain a fresh appearance4' ,miss ,gifford's ,marine ,botanist4 #bcch4 ,to ,preserve ,fungi4 ,receipt of the celebrated botanist1 ,william ,withering1 by which specimens of fungi may be beautifully preserved4 ,take two ounces of sulphate of copper1 or blue vitriol1 and reduce it to powder2 pour upon it a pint of boiling water2 and when cold1 add half a pint of spirits of wine2 cork it well1 and call it 'the pickle4' ,to eight pints of water1 add one pint and a half of spirits of wine1 and call it 'the liquor4' ,be provided with a number of wide-mouthed bottles of different sizes1 all well fitted with corks4 ,the fungi should be left on the table as long as possible1 to allow the moisture to evaporate2 they should then he placed in the pickle for three hours1 or longer1 if necessary2 then place them in the bottles intended for their reception1 and fill with the liquor4 ,they should then be well corked and sealed1 and arranged in order1 with their names in front of the bottles4 ,,trust ,,not ,,the ,,man ,,who ,,promises ,,with ,,an ,,oath4 #bcci4 ,to ,stuff ,birds1 ,quadrupeds1 c4 ,large animals should be carefully skinned1 with the horns1 skull1 tail1 hoofs1 c41 entire4 ,then rub the inside of the skin thoroughly with the mixture of salt1 pepper1 and alum1 and hang up to dry4 ,large birds may be treated in the same way1 but should not be put into spirits4 #bcdj4 ,small ,birds may be preserved as follows3 ,take out the entrails1 open a passage to the brain1 which should be scooped out through the mouth2 introduce into the cavities of the skull and the whole body1 some of the mixture of salt1 alum1 and pepper1 putting some through the gullet and whole length of the neck2 then hang the bird in a cool1 airy place--first by the feet1 that the body may be impregnated by the salt1 and afterwards by a thread through the under mandible of the bill1 till it appears to be free from smell2 then hang it in the sun1 or near a fire3 after it is well dried1 clean out what remains loose of the mixture1 and fill the cavity of the body with wood1 oakum1 or any soft substance1 and pack it smooth in paper4 #bcda4 ,birds' ,eggs4 ,in selecting eggs for a cabinet1 always choose those which are newly laid2 make a medium-sized hole at the sharp end with a pointed instrument1 and one at the blunt end3 let this last hole be as small as possible2 this done1 apply your mouth to the blunt end1 and blow the contents through the sharp end4 ,if the yolk will not come freely1 run a pin or wire up into the egg1 and stir the yolk well about2 now get a cupful of water1 and immersing the sharp end of the shell into it1 apply your mouth to the blunt end and suck up some of the water into the empty shell2 then put your finger and thumb upon the two holes1 shake the water well within1 and after this1 blow it out4 ,the water will clear the egg of any remains of yolk or of white which may stay in after blowing4 ,if one injection of water will not suffice1 make a second or third4 ,an egg1 immediately after it is produced1 is very clear and fine2 but by staying in the nest1 and coming in contact with the feet of the bird1 it soon assumes a dirty appearance4 ,to remedy this1 wash it well in soap and water1 and use a nail-brush to get the dirt off4 ,the eggshell is now as it ought to be1 and nothing remains to be done but to prevent the thin white membrane 7which is still inside7 from corrupting4 ,take a wineglass and fill it with a solution of corrosive sublimate in alcohol1 then immerse the sharp end of the eggshell into it1 keeping the finger and thumb which hold the egg just clear of the solution4 ,apply the mouth to the little hole at the blunt end1 and suck up some of the solution into the shell4 ,there need be no fear of getting the liquor into the mouth1 for as soon as it rises in the shell the cold will strike the finger and thumb1 and then the sucking must be immediately discontinued4 ,shake the shell in the same manner as when the water was in it1 and then blow the solution back into the glass4 ,the eggshell will now be beyond the reach of corruption2 the membrane for ever retains its pristine whiteness1 and no insect1 for the time to come1 will ever venture to prey upon it4 ,if you wish your egg to appear extremely brilliant1 give it a coat of mastic varnish1 put on very sparingly with a camel-hair pencil3 green or blue eggs must be done with gum arabic1 as the mastic varnish is apt to injure the colour4 #bcdb4 ,fishes4 ,large fishes should be opened in the belly1 the entrails taken out1 and the inside well rubbed with pepper1 and stuffed with oakum4 ,small fishes may be put in spirit1 as well as reptiles1 worms1 and insects 7except butterflies and moths72 insects of fine colours should be pinned down in a box prepared for that purpose1 with their wings expanded4 #bcdc4 ,tracing ,paper4 ,mix together by a gentle heat1 one ounce of ,canada balsam1 and a quarter of a pint of spirits of turpentine2 with a soft brush spread it thinly over one side of good tissue paper4 ,the composition dries quickly1 is very transparent1 and not greasy1 and therefore1 does not stain the paper to which it is applied4 ,,never ,,walk ,,one ,,way ,,and ,,look ,,another4 #bcdd4 ,impressions from ,coins4 ,melt a little isinglass glue with brandy1 and pour it thinly over the medal1 c41 so as to cover its whole surface2 let it remain on for a day or two1 till it has thoroughly dried and hardened1 and then take it off1 when it will be fine1 clear1 and hard1 and will present a very elegant impression of the coin4 ,it will also resist the effects of damp air1 which occasions all other kinds of glue to soften and bend if not prepared in this way4 #bcde4 ,method of ,hardening ,objects in ,plaster of ,paris4 ,take two parts of stearine1 two parts of ,venetian soap1 one part of pearlash1 and twenty-four to thirty parts of a solution of caustic potash4 ,the stearine and soap are cut into slices1 mixed with the cold lye1 and boiled for about half an hour1 being constantly stirred4 ,whenever the mass rises1 a little cold lye is added4 ,the pearlash1 previously moistened with a little rain water1 is then added1 and the whole boiled for a few minutes4 ,the mass is then stirred until cold1 when it is mixed with so much cold lye that it becomes perfectly liquid1 and runs off the spoon without coagulating and contracting4 ,previously to using this composition1 it should be kept for several days well covered4 ,it may be preserved for years4 ,before applying it to the objects1 they should be well dusted1 the stains scraped away1 and then coated1 by means of a thick brush1 with the wash1 as long as the plaster of ,paris absorbs it1 and left to dry4 ,the coating is then dusted with leather1 or a soft brush4 ,if the surface has not become shining1 the operation must be repeated4 #bcdf4 ,modelling4 ,modelling in ,cork1 ,gutta ,percha1 ,leather1 ,paper1 ,plaster of ,paris1 ,wax1 ,wood1 c4--,modelling1 in a general sense1 signifies the art of constructing an original pattern1 which is to be ultimately carried out on an enlarged scale1 or copied exactly4 #bcdg4 ,scale of ,construction4 ,when models are constructed to give a miniature representation of any great work1 elevation1 or topographical information1 they are executed in detail1 with all the original parts in just and due proportions1 so that the work may be conducted or comprehended better2 and if the model is a scientific one1 viz41 relating to machinery1 physical science1 c41 then it requires to be even still more accurate in its details4 ,in fact1 all models should be constructed on a scale1 which should be appended to them1 so that a better idea may be obtained of the proportions and dimensions4 #bcdh4 ,materials4 ,the materials used in modelling are plaster of ,paris1 wax1 whiting1 putty1 clay1 pipeclay2 common and factory cinders2 sand of various colours2 powdered fluor-spar1 oyster-shells1 bricks1 and slate2 gums1 acacia and tragacanth2 starch2 paper1 white and brown1 cardboard and millboard2 cork sheets1 cork raspings1 and old bottle-corks2 gutta percha2 leather and leather chips2 wood2 paints1 oil1 water1 and varnish2 moss1 lichen1 ferns1 and grass2 talc1 window and looking-glass2 muslin and net2 chenille2 carded wool2 tow2 wire2 hay and straw2 various varnishes1 glue1 and cements4 #bcdi4 ,tools4 ,the tools consist of brushes for paints1 varnishes1 and cements2 two or three bradawls2 a sharp penknife2 a chisel1 hammer1 and punches2 scissors and pencil4 #bcej4 ,caves4 ,caves may be modelled readily in cork1 wood1 starch-paste1 or cinders covered with brown paper soaked in thin glue4 #bcea4 ,to ,construct ,caves of ,cinders4 ,arrange the cinders1 whether common or factory1 in such a manner as to resemble the intended design2 then cover in such parts as require it with brown paper soaked in thin glue until quite pulpy4 ,when nearly dry1 dust over with sand1 powdered brick1 slate1 and chopped lichen or moss1 from a pepper-box2 touch up the various parts with either oil1 water1 or varnish colours2 and if necessary1 form your trees of wire1 covered with brown paper and moss1 glued on4 ,,better ,,go ,,round ,,than ,,fall ,,into ,,the ,,ditch4 #bceb4 ,cave ,effect4 ,when a ,cave is constructed in the above manner1 on a large scale1 and the interior sprinkled with powdered fluor-spar or glass1 the effect is very good by candle-light4 #bcec4 ,stalactites4 ,stalactites may be represented by rough pieces of wood1 which must be smeared with glue1 and sprinkled with powdered fluor-spar1 or glass4 #bced4 ,to ,model ,caves in ,cork4 ,construct the framework of wood1 and fill up the outline with old bottle-corks4 ,the various projections1 recesses1 and other minutiae1 must be affixed afterwards with glue1 after being formed of cork1 or hollowed out in the necessary parts1 either by burning with a hot wire and scraping it afterwards1 or by means of a sharp-pointed bradawl4 #bcee4 ,small ,trees4 ,if small cork models are constructed1 the trees should be formed by transfixing short pieces of shaded chenille with a fine wire 7471 and sticking them into the cork4 #bcef4 ,decoration4 ,various parts of the model must be touched up with oil1 water1 or varnish colours2 and powdered brick1 slate1 and chopped lichen1 or moss1 dusted on as usual4 #bceg4 ,wooden ,models4 ,wooden models are constructed roughly in deal1 according to the proper design1 and the various fine parts afterwards affixed with glue or brads4 #bceh4 ,finer ,work in ,wood4 ,in forming the finer parts of the wooden model1 a vast amount of unnecessary labour may be saved1 and a better effect obtained1 by burning much of the outline1 instead of carving it4 ,by this plan1 deeper tones of colouring1 facility of operating1 and saving of time and labour1 are the result4 #bcei4 ,decorating ,wooden ,models4 ,in common with other models1 those constructed of wood require the aid of lichen1 moss1 powdered slate1 c41 and colours1 to complete the effect4 #bcfj4 ,water4 ,when water issues from the original cave1 and it is desirable to copy it in the model1 a piece of looking glass should be glued on the stand1 and the edges surrounded by glue1 and paper covered with sand4 ,sometimes it is requisite to cut away the wood of the stand1 so as to let in the looking glass2 this1 however1 is only when the water is supposed to be much lower than the surface of the land4 #bcfa4 ,starch-,paste ,models4 ,starch-paste models are formed in the usual way1 of the following composition3--,soak gum tragacanth in water1 and when soft1 mix it with powdered starch till of a proper consistence4 ,it is much improved by adding some double-refined sugar finely powdered4 ,when the model is finished1 it must be coloured correctly1 and varnished with white varnish1 or left plain4 ,this is the composition used by confectioners for modelling the various ornaments on cakes4 #bcfb4 ,ancient ,cities4 ,ancient cities may be constructed of cork or starch-paste1 in the same manner as directed above2 bearing in mind the necessity for always working models according to a scale1 which should be afterwards affixed to the stand of the model4 #bcfc4 ,modern ,cities4 ,modern cities are better made of cardboard1 starch-paste1 or pipe-clay2 the houses1 public buildings1 and other parts being constructed according to scale4 #bcfd4 ,houses4 ,houses should be cut out of a long thin strip of cardboard1 partially divided by three strokes of a penknife1 and glued together2 this must afterwards be marked with a pencil1 or pen and ink1 to represent the windows1 doors1 stones1 c42 and the roof--cut out of a piece of square cardboard1 equally and partially divided--is then to be glued on1 and the chimney--formed of a piece of lucifer match1 or wood notched at one end and flat at the other--is to be glued on1 ,a square piece of cardboard must be glued on the top of the chimney2 a hole made with a pin in the card and wood2 and a piece of grey worsted1 thinned at the end1 fixed into the hole for smoke4 ,,examples ,,do ,,not ,,authorize ,,sins4 #bcfe4 ,public ,buildings4 ,cathedrals1 churches1 and other public buildings are made in the same way2 but require the addition of small chips of wood1 ends of lucifer matches1 cork raspings1 or small pieces of cardboard1 for the various ornaments1 if on a large scale1 but only a pencil-mark if small4 #bcff4 ,starch-,paste or ,pipeclay4 ,when constructed of starch-paste1 or pipeclay1 the material is rolled flat on a table or marble slab1 and the various sides cut out with a sharp penknife2 they are then gummed together1 and coloured properly4 #bcfg4 ,large ,models4 ,if large models of houses or buildings are made1 the windows are constructed of talc or thin glass1 covered with net or muslin4 ,the frames of the windows are made of cardboard1 neatly cut out with a sharp penknife4 #bcfh4 ,countries4 ,countries should be made of cork1 because it is easier to work4 ,although the starch-paste is very agreeable to model with1 yet it is liable to shrink1 and therefore1 when in the mass1 one part dries quicker than another1 so that there is not equal contraction--a great objection to its employment in accurate models4 ,cork1 on the contrary1 may be easily cut into all forms1 and from abounding with pores1 it is remarkably light--no little consideration to travellers4 #bcfi4 ,topographical ,models4 ,topographical models may1 however1 be formed of plaster of ,paris1 but the weight is an objection4 ,a model of a country on a moderate scale--say one-eighth of an inch to a square mile--with its mountains1 valleys1 and towns1 may be thus made3--,a model having been first made in clay1 according to scale and plan1 moulds should then be taken of various parts in gutta percha1 rendered soft by dipping it into hot water1 and the parts cast in paper cement4 #bcgj4 ,paper ,cement4 i4 ,reduce paper to a smooth paste by boiling it in water2 then add an equal weight each of sifted whiting and good size2 boil to a proper consistence1 and use4 ii4 ,take equal parts of paper1 paste1 and size1 sufficient finely-powdered plaster of ,paris to make into a good paste1 and use as soon as possible after it is mixed4 ,this composition may be used to cast architectural ornaments1 busts1 statues1 c41 being very light1 and susceptible of a good polish1 but it will not stand weather4 #bcga4 ,other ,parts4 ,the several mountains and other parts being formed1 join them together in their proper places with some of the ,no4 i4 paper cement1 rendered rather more fluid by the addition of a little thin glue4 ,the towns are made of a piece of cork1 cut and scratched to the form of the town2 steeples of cardboard1 and trees of blades of moss4 ,sand is sprinkled in one part2 looking-glass in others1 for the lakes1 bays1 and rivers2 and green baize flock for the verdant fields4 #bcgb4 ,monuments4 ,monuments1 ancient or modern1 are better constructed of cork1 on account of the lightness and facility in working1 more especially the ancient ones4 #bcgc4 ,ruins4 ,ruins should be constructed of cork1 according to the directions given above1 and when it is necessary to represent the mouldering walls covered with moss or ivy1 a little green baize flock1 or moss chippings1 should be attached by mucilage to the part2 and oftentimes a brush of raw sienna1 combined with varnish1 requires to be laid underneath the moss or flock1 in order to improve the effect4 ,prostrate columns and huge blocks are effectively represented in cork1 and should be neatly cut out with a sharp knife1 and the various parts supposed to be destroyed by age picked away with a pin or blunt knife afterwards4 #bcgd4 ,cities and ,temples4 ,we will suppose that the model is to represent the ,temple of ,theseus at ,athens1 which was built by ,cimon1 the son of ,miltiades4 ,in the first place we must obtain the necessary dimensions1 and then1 reducing the number of feet to fractional parts of an inch1 form a scale suitable for carrying out the whole4 ,a piece of wood of the necessary size is procured1 the plan marked out in pencil1 and the ground on which it stands imitated in cork1 by cutting away the parts that are not required with a sharp penknife1 and adding others with glue4 ,the floor of the temple is now to be glued on with common glue1 for we should remark that the liquid glue does not dry quickly enough for cork modelling1 and is not so good as the old plan2 the sides and ends are formed of cork sheets1 marked with a lead pencil to represent the blocks of stone2 and ruined and broken parts imitated1 by pricking the cork with a blunt penknife or needle4 ,the frieze1 representing the battle between the ,centaurs and ,lapith and the metopes in mezzo-relievo1 containing a mixture of the labours of ,hercules and ,theseus1 should be drawn upon the sheets of cork according to scale1 and coloured with a little lampblack and raw sienna1 to represent the subject intended1 if the scale is small2 but if the model admits of it1 the groups may be neatly carved with a sharp penknife from the cork1 which has been previously outlined with pencil4 ,the next thing we shall have to do is to strengthen the interior of the model1 and this is done by glueing small pieces of cork1 at irregular intervals1 at the angles formed by the junction of any parts2 these are put on the inside1 and lastly1 the roof is affixed4 ,any parts that require to be coloured1 may be touched up with varnish or water colours1 and lichen1 c41 affixed with mucilage where it is requisite4 #bcge4 ,to ,model from ,living ,objects4 ,we will imagine that the reader desires to model the features of some friend1 and as there is some difficulty in the matter1 on account of the person operated upon having a natural tendency to distort the features when the liquid plaster is poured upon the face1 and some danger of suffocation if the process is not well managed1 we will proceed at once to describe the various stages of operating3 #bcgf4 ,procedure 7#a74 ,mix the plaster of paris with warm water1 and have it about as thick as cream1 but do not mix it until all is ready4 ,lay the person upon his back1 and having raised his head to the natural position when walking1 by means of a pillow of bran or sand1 cover the parts intended to be cast with oil of almonds or olives1 applied by means of a feather1 brush1 or lump of cotton3 plug the ears with cotton or wool1 and insert two quills into the nostrils1 and plug the space between each quill and the nostril very carefully with cotton4 #bcgg4 ,procedure 7#b74 ,cover the face with the plaster1 beginning at the upper part of the forehead1 and spread it downwards over the eyes1 which should be kept firmly closed1 but not in such a manner as to produce any distortion by too violent compression--and continue the plaster as far as the lower border of the chin2 cover that part of the chest and arms that is to be represented1 and carry the plaster upwards1 so as to join the cast of the face2 then carefully remove each1 and season for casting1 by soaking or brushing with linseed oil boiled with sugar of lead or licharge4 ,some persons boil the moulds in the oil2 and many1 instead of casting the face in one piece1 and the chest in another1 lay threads across the face and up and down it1 leaving the ends out4 ,as the plaster sets1 or is nearly set1 the threads are pulled through1 so as to divide the cast into four1 five1 or more pieces4 #bcgh4 ,procedure 7#c74 ,the back part of the head is moulded by having an oval trencher sort of vessel1 deeper than half the head1 and generally made of plaster1 and boiled in oil4 ,the back of the head being oiled1 and this trencher partially filled with liquid plaster of ,paris1 the head is lowered into it1 and the cast taken4 ,the back of the neck is cast with the person turned over on his face4 #bcgi4 ,procedure 7#d74 ,each part of the mould is marked so as to secure accurate junction with the adjoining part or parts2 sometimes with a x or 1 which1 passing over the junction of two pieces1 serves to distinguish them4 #bchj4 ,procedure 7#e74 ,to model the face1 join the several pieces1 and tie them together with twine2 then wrap some rag round the joints1 to prevent the plaster oozing out1 and pour in the plaster1 made tolerably fluid1 taking care to oil the inside of the mould very carefully first4 ,when the outer part of the mould is nearly set1 scoop out the centre with a spoon1 and let the whole dry2 then remove the strings1 c41 and smooth off the edges of the joints upon the model with a sharp penknife1 and carve out the eyes from the mass1 otherwise they will appear as if closed4 #bcha4 ,wax ,models4 ,wax models may be made from the moulds used for the plaster2 but when the wax sets at the outside to about one-eighth of an inch1 the rest should be poured out of the mould2 or1 a smaller portion being poured in1 it may be shaken about the inside of the mould until it is coated4 ,the pieces are removed1 and the seams trimmed up1 as in the plaster cast4 #bchb4 ,making a ,cast4 ,if a cast be made in ,gutta ,percha from the model in plaster--or1 what is still better1 in fusible metal1--then1 by pressing basil leather1 moistened with water1 into the mould1 and strengthening the back and centre with chips of wood affixed by liquid glue1 a very nice model may be obtained in leather1 which1 when varnished1 will look like oak carving--especially if it be stained with ,stephens's ,oak ,stain4 #bchc4 ,rustic-,work ,seats4 ,rustic-work seats1 c41 may be constructed of wire twisted to the proper shape and size1 and then covered with gutta percha1 rendered soft by being dipped in hot water4 ,the gutta percha should be twisted round the wire previously warmed1 and gently heated over a spirit lamp1 or dipped again into hot water1 so as to allow the various parts to be covered with it4 ,when the model is finished1 it should be touched up here and there with oil colours--green1 yellow1 sienna1 and ,venetian red--according to fancy1 and the effect produced will be very good4 #bchd4 ,dr4 ,clark's ,pills for ,nervous ,headache4 ,socotine aloes1 powdered rhubarb1 of each one drachm2 compound powder of cinnamon1 one scruple2 hard soap1 half a drachm2 syrup enough to form the mass4 ,to be divided into fifty pills1 of which two will be sufficient for a dose2 to be taken occasionally4 #bche4 ,pains in the ,head and ,face4 ,a severe attack of tic-doulou-reux is said to have been cured by the following simple remedy3--,take half a pint of rose water1 add two teaspoonfuls of white vinegar1 to form a lotion4 ,apply it to the part affected three or four times a day4 ,it requires fresh linen and lotion at each application2 this will1 in two or three days1 gradually take the pain away4 #bchf4 ,sore ,throat4 ,those subject to sore throat will find the following preparation simple1 cheap1 and highly efficacious when used in the early stage3 ,pour a pint of boiling water upon twenty-five or thirty leaves of common sage2 let the infusion stand for half an hour4 ,add vinegar sufficient to make it moderately acid1 and honey according to the taste4 ,this combination of the astringent and the emollient principle seldom fails to produce the desired effect4 ,the infusion must be used as a gargle several times a day4 ,it is pleasant to the taste1 and if swallowed1 contains nothing to render it dangerous in any way4 #bchg4 ,deafness4 ,it is now considered injurious to use water for the ear in cases of ear complaint4 ,pure glycerine has been found to act most beneficially as a solvent4 ,in some forms of ear complaint powdered borax1 as a constituent of the drops to be used has been found useful1 and tannic acid in other forms4 ,carbolic acid mixed with glycerine is used when a disinfectant is necessary4 ,so delicate1 however1 is the structure of the internal ear that in all cases it is desirable to consult a medical practitioner4 ,,one ,,is ,,not ,,so ,,soon ,,healed ,,as ,,hurt4 #bchh4 ,a ,cure for ,weak and ,sore ,eyes4 ,sulphate of zinc1 three grains2 tincture of opium1 ten drops2 water1 two ounces4 ,to be applied three or four times a day4 #bchi4 ,squinting4 ,squinting frequently arises from the unequal strength of the eyes1 the weaker eye being turned away from the object1 to avoid the fatigue of exertion4 ,cases of squinting of long standing have often been cured by covering the stronger eye1 and thereby compelling the weaker one to exertion4 #bcij4 ,pills for ,gout and ,rheumatism4 ,acetic extract of colchicum1 two grains2 powdered ipecacuanha1 four grains2 compound extract of colocynth1 half a drachm2 blue pill1 four grains4 ,divide into twelve pills2 one to be taken night and morning4 #bcia4 ,gout ,mixture4 ,wine of colchicum1 one ounce2 spirit of nitrous ether1 one ounce2 iodide of potassium1 two scruples2 distilled water1 two ounces4 ,a teaspoonful of this mixture to be taken in camomile tea two or three times a day4 #bcib4 ,mixture for ,rheumatic ,gout or ,acute ,rheumatism4 ,half an ounce of nitre 7saltpetre71 half an ounce of sulphur1 half an ounce of flour of mustard1 half an ounce of ,turkey rhubarb1 quarter of an ounce of powdered gum guaiacum4 ,a teaspoonful to be taken in a wineglassful of cold water1 every other night for three nights1 and omit three nights4 ,the water should have been well boiled4 #bcic4 ,to ,arrest ,bleeding at the ,nose4 ,introduce1 by means of a probe1 a small piece of lint or soft cotton1 previously dipped into some mild styptic1 as a solution of alum1 ,friar's balsam1 solution of blue stone1 or even cold water4 ,this will generally succeed2 but should it not1 cold water may be snuffed up the nostrils4 ,should the bleeding be very profuse1 medical advice should be procured4 ,in cases of hmorrhage of a severe character1 ,ruspini's styptic is most beneficial1 and may be recommended4 #bcid4 ,biting the ,nails4 ,this is a habit that should be immediately corrected in children1 as1 if persisted in for any length of time1 it permanently deforms the nails4 ,dipping the finger-ends in some bitter tincture will generally prevent children from putting them into their mouth2 but if this fails1 as it sometimes will1 each finger-end ought to be encased in a stall until the propensity is eradicated4 #bcie4 ,to ,prevent ,galling in ,invalids4 ,the white of an egg beaten to a strong froth2 then drop in gradually1 whilst you are beating1 two teaspoonfuls of spirits of wine2 put it into a bottle1 and apply occasionally with a feather4 #bcif4 ,jaundice4 ,one penny-worth of allspice1 ditto of flowers of brimstone1 ditto of turmeric2 these to be well pounded together1 and afterwards to be mixed with half a pound of treacle4 ,two tablespoonfuls to be taken every day4 #bcig4 ,convulsions4 ,the following remarkable case1 in which a surgeon saved the life of an infant in convulsions1 by the use of chloroform1 will be read with interest4 ,he commenced the use of it at nine o'clock one evening1 at which period the child was rapidly sinking1 numerous remedies having been already tried without effect4 ,he dropped half a drachm of chloroform into a thin muslin handkerchief1 and held it about an inch from the infant's face4 ,in about two minutes the convulsions gave way1 and the child fell into a sleep4 ,by slightly releasing the child from the influence of the chloroform1 he was able to administer food1 by which the child was nourished and strengthened4 ,the chloroform was continually administered1 in the manner described1 from ,friday evening at nine o'clock until ,monday morning at nine4 ,this treatment lasted sixty hours1 and sixteen ounces of chloroform were used4 ,no injurious effects1 however trivial from the treatment adopted1 subsequently appeared4 ,,hide ,,thy ,,domestic ,,wounds4 #bcih4 ,asthma4 ,the following is recommended as a relief3--,two ounces of the best honey1 and one ounce of castor oil1 mixed4 ,a teaspoonful to be taken night and morning4 #bcii4 ,coughs4 ,it is said that a small piece of resin dipped in the water which is placed in a vessel on a stove 7not an open fireplace71 will add a peculiar property to the atmosphere of the room which will give great relief to persons troubled with a cough4 ,the heat of the stove is sufficient to throw off the aroma of the resin1 and gives the same relief that is afforded by the combustion1 because the evaporation is more durable4 ,the same resin may be used for weeks4 #bdjj4 ,for a ,cough4 ,syrup of poppies1 oxymel of squills1 simple oxymel1 in equal parts1 mixed1 and a teaspoonful taken when the cough is troublesome4 ,it is best to have it made up by a chemist4 ,the cost is trifling4 #bdja4 ,a ,mixture for a ,bad ,cold and ,cough4 ,solution of acetate of ammonia1 two ounces2 ipecacuanha wine1 two drachms2 antimony wine1 two drachms2 solution of muriate of morphine1 half a drachm2 treacle1 four drachms2 water1 add eight ounces4 ,two tablespoonfuls to be taken three times a day4 #bdjb4 ,pills for a ,bad ,cough4 ,compound ipecacuanha powder1 half a drachm2 fresh dried squills1 ten grains2 ammoniacum1 ten grains2 sulphate of quinine1 six grains2 treacle1 sufficient quantity to make a mass4 ,divide into twelve pills2 one to be taken night and morning4 #bdjc4 ,whooping ,cough4 ,dissolve a scruple of salt of tartar in a quarter pint of water2 add to it ten grains of cochineal2 sweeten it with sugar4 ,give to an infant a fourth part of a tablespoonful four times a day2 two years old1 half a spoonful2 from four years1 a tablespoonful4 ,great care is required in the administration of medicines to infants4 #bdjd4 ,roche's ,embrocation for ,whooping ,cough4 ,olive oil1 two ounces2 oil of amber1 one ounce2 oil of cloves1 one drachm4 ,mix3 to be rubbed on the chest at bedtime4 #bdje4 ,offensive ,breath4 ,for this purpose1 almost the only substance that should be admitted at the toilette is the concentrated solution of chloride of soda1 from six to ten drops of it in a wineglassful of pure spring water1 taken immediately after the operations of the morning are completed4 ,in some cases1 the odour arising from carious teeth is combined with that of the stomach4 ,if the mouth be well rinsed with a teaspoonful of the solution of the chloride in a tumbler of water1 the bad odour of the teeth will be removed4 #bdjf4 ,breath tainted by ,onions4 ,leaves of parsley1 eaten with vinegar1 will prevent the disagreeable consequences of eating onions4 #bdjg4 ,mixture for ,indigestion4 ,infusion of calumba1 six ounces2 carbonate of potass1 one drachm4 ,compound tincture of gentian1 three drachms4 ,dose1 two or three tablespoonfuls daily at noon4 #bdjh4 ,ointment for ,sore ,nipples4 ,take of tincture of tolu1 two drachms2 spermaceti ointment1 half an ounce2 powdered gum1 two drachms4 ,mix these materials well together to make an ointment4 ,the white of an egg mixed with brandy is the best application for sore nipples2 the person should at the same time use a nipple shield4 #bdji4 ,ointment for the ,piles1 or ,hmorrhoids4 ,take of good lard1 four ounces2 camphor1 two drachms2 powdered galls1 one ounce2 laudanum1 half an ounce4 ,apply the ointment made with these ingredients every night at bed-time4 #bdaj4 ,ointment for ,broken ,chilblains or ,chapped ,hands1 c4 ,sweet oil1 one pint2 ,venice turpentine1 three ounces2 hog's-lard1 half a pound2 bees'-wax1 three ounces4 ,put all into a pipkin over a slow fire1 and stir it with a wooden spoon till the bee's wax is all melted1 and the ingredients simmer4 ,it is fit for use as soon as cold1 but the longer it is kept the better it will be4 ,it must be spread very thin on soft rag1 or 7for chaps or cracks7 rubbed on the hands when you go to bed4 ,,an ,,act ,,is ,,better ,,than ,a ,,word4 #bdaa4 ,camphor ,balls to prevent ,chaps4 ,melt three drachms of spermaceti1 four drachms of white wax1 with one ounce of almond oil1 and stir in three drachms of camphor 7previously powdered by moistening it with a little spirits of wine72 pour small quantities into small gallipots1 so as to turn out in the form of cakes4 #bdab4 ,cramp in ,bathing4 ,for the cure of the cramp when swimming1 ,dr4 ,franklin recommends a vigorous and violent shock of the part affected1 by suddenly and forcibly stretching out the leg1 which should be darted out of the water into the air if possible4 #bdac4 ,cramp in the ,legs4 ,stretch out the heel of the leg as far as possible1 at the same time drawing up the toes as far as possible4 ,this will often stop a fit of the cramp after it has commenced4 #bdad4 ,hiccough or ,hiccup4 ,this is a spasm of the diaphragm1 caused by flatulency1 indigestion1 or acidity4 ,it may be relieved by the sudden application of cold1 also by two or three mouthfuls of cold water1 by eating a small piece of ice1 taking a pinch of snuff1 or anything that excites counteraction4 #bdae4 ,scratches4 ,trifling as scratches often seem1 they ought never to be neglected1 but should be covered and protected1 and kept clean and dry1 until they have completely healed4 ,if there is the least appearance of inflammation1 no time should be lost in applying a large bread-and-water or linseed-meal poultice1 or hot flannels may be repeatedly applied4 ,leeches should be applied only when ordered by a medical man1 as in some cases erysipelas may be the consequence4 #bdaf4 ,ring-worm4 ,the head should be washed twice a day with soft soap and warm soft water1 and when dry the places should be rubbed with a piece of linen rag dipped in ammonia from gas tar4 ,the patient should take a little sulphur and treacle1 or some other gentle aperient1 every morning4 ,brushes and combs should be washed every day1 and the ammonia kept tightly corked4 #bdag4 ,ointment for ,scurf in the ,heads of ,infants4 ,lard1 two ounces2 sulphuric acid1 diluted1 two drachms2 rub them together1 and anoint the head once a day4 #bdah4 ,scurf in the ,head4 ,into a pint of water drop a lump of fresh quicklime1 the size of a walnut2 let it stand all night1 then pour the water off clear from sediment or deposit1 add a quarter of a pint of the best vinegar1 and wash the head with the mixture1 which is perfectly harmless1 and forms a simple and effectual remedy4 #bdai4 ,to ,restore ,hair when removed by ,ill-health or ,age4 ,rub onions frequently on the part requiring it4 ,the stimulating powers of this vegetable are of service in restoring the tone of the skin1 and assisting the capillary vessels in sending forth new hair2 but it is not infallible4 ,should it succeed1 however1 the growth of these new hairs may be assisted by the oil of myrtle-berries1 the repute of which1 perhaps1 is greater than its real efficacy4 ,even if they do no good1 these applications are harmless4 #bdbj4 ,baldness4 ,the decoction of boxwood1 which has been found successful in some cases of baldness1 is thus made3--,take of the common box1 which grows in garden borders1 stems and leaves four large handfuls2 boil in three pints of water1 in a closely covered vessel1 for a quarter of an hour1 and let it stand in a covered earthenware jar for ten hours or more2 strain1 and add an ounce and a half of eau-de-,cologne or lavender-water1 to make it keep4 ,the head should be well washed with this solution every morning4 ,,never ,,quit ,,certainty ,,for ,,hope4 #bdba4 ,lotion for the ,cure and ,prevention of ,baldness4 ,eau-de-,cologne1 two ounces2 tincture of cantharides1 two drachms2 oil of rosemary1 oil of nutmeg1 and oil of lavender1 each ten drops4 ,to be rubbed on the bald part of the head every night4 #bdbb4 ,remedy for ,rheumatism1 ,lumbago1 ,sprains1 ,bruises1 ,chilblains1 and ,bites of ,insects4 ,one raw egg well beaten1 half a pint of vinegar1 one ounce of spirits of turpentine1 a quarter of an ounce of spirits of wine1 a quarter of an ounce of camphor4 ,these ingredients to be beaten well together1 then put in a bottle and shaken for ten minutes1 after which1 to be corked down tightly to exclude the air4 ,in half an hour it is fit for use4 ,directions4--,to be well rubbed in1 two1 three1 or four times a day4 ,for rheumatism in the head1 to be rubbed at the back of the neck and behind the ears4 ,this mixture should not be used for broken chilblains4 #bdbc4 ,excellent ,remedy for ,sprains4 ,put the white of an egg into a saucer2 keep stirring it with a piece of alum about the size of a walnut1 until it becomes a thick jelly2 apply a portion of it on a piece of lint or tow large enough to cover the sprain1 changing it for a fresh one as often as it feels warm or dry4 ,the limb should be kept in a horizontal position by placing it on a chair4 #bdbd4 ,remedy for ,blistered ,feet4 ,rub the feet1 on going to bed1 with spirits mixed with tallow1 dropped from a lighted candle into the palm of the hand4 #bdbe4 ,boils4 ,these should be brought to a head by warm poultices of camomile flowers1 or boiled white lily root1 or onion root2 by fermentation with hot water1 or by stimulating plasters4 ,when perfectly ripe and ready to break1 they may be discharged by a needle or the lancet4 ,constitutional treatment3--,peruvian bark1 and port wine1 and sea-bathing are desirable4 ,gentle purgatives should be given occasionally4 #bdbf4 ,bunions4 ,bunions may be checked in their early development by binding the joint with adhesive plaster1 and keeping it on as long as any uneasiness is felt4 ,the bandaging should be perfect1 and it might be well to extend it round the foot4 ,an inflamed bunion should be poulticed1 and larger shoes be worn4 ,iodine1 twelve grains2 lard or spermaceti ointment1 half an ounce1 makes a capital ointment for bunions4 ,it should be rubbed on gently twice or thrice a day4 #bdbg4 ,cure of ,warts4 ,the easiest way to get rid of warts is to pare off the thickened skin which covers the prominent wart2 cut it off by successive layers2 shave it till you come to the surface of the skin1 and till you draw blood in two or three places4 ,when you have thus denuded the surface of the skin1 rub the part thoroughly over with lunar caustic4 ,one effective operation of this kind will generally destroy the wart2 if not1 cut off the black spot which has been occasioned by the caustic1 and apply the caustic again1 or acetic acid may be applied in order to get rid of it4 #bdbh4 ,corns 7#a74 ,any remedy for these painful growths1 to be effectual1 must include removal of the usual cause--pressure by tight or ill-fitting boots4 ,strong acetic acid may be used1 but great care is necessary in applying it1 to avoid burning the adjacent parts4 ,soft corns may be cured by extract of lead4 #bdbi4 ,corns 7#b74 ,a very good remedy for corns is that known as ,celandine1 which is harmless and easily applied4 ,any chemist will supply it4 #bdcj4 ,to ,cure ,stings of ,bees and ,wasps4 ,the sting of a bee is generally more virulent than that of a wasp1 and with some people attended with very violent effects4 ,the sting of a bee is barbed at the end1 and is consequently always left in the wound2 that of a wasp is pointed only1 so that the latter insect can sting more than once1 which a bee cannot do4 ,when stung by a bee1 let the sting be instantly pulled out2 for the longer it remains in the wound1 the deeper it will pierce1 owing to its peculiar form1 and emit more of the poison4 ,the sting is hollow1 and the poison flows through it1 which is the sole cause of the pain and inflammation4 ,the pulling out of the sting should he done carefully1 and with a steady hand2 for if any part of it breaks in1 all remedies then1 in a great1 measure1 will be ineffectual4 ,when the sting is extracted1 suck the wounded part1 if possible1 and very little inflammation1 if any1 will ensue4 ,if hartshorn drops are immediately afterwards rubbed on the part1 the cure will be more complete4 #bdca4 ,a ,cure for ,bee ,stings1 etc4 ,among other simple remedies for this purpose1 rubbing the part affected with sweet oil1 the juice of onion1 or the blue bag used in washing1 slightly moistened1 will be found efficacious4 #bdcb4 ,nettle ,stings4 ,the sting of a nettle may be cured by rubbing the part with rosemary1 mint1 or sage leaves4 ,dock leaves are also said to supply an effectual remedy4 #bdcc4 ,arnica for ,bites4 ,a correspondent of the ,times says3 ,noticing in your paper an account of the death of a man from the bite of a cat1 ,i beg to trouble you with the following case1 which occurred to myself about three weeks ago3--,i took a strange dog home1 which produced consternation among the cats4 ,one of them ,i took up1 to effect a reconciliation between her and the dog4 ,in her terror1 she bit me so severely on the first finger of the left hand1 as not only to cause four of the teeth of her lower jaw to enter the flesh1 but so agonizing was her bite that the pressure of her palate caused the finger to swell at the joint on the opposite side to where the lower teeth entered the finger4 ,in a minute or two the pain was about as excruciating as anything ,i ever felt--certainly greater than ,i have suffered from a wound4 ,i got some tincture of arnica1 diluted with about twelve times the quantity of water1 and proceeded to bathe the finger well with it4 ,in about half a minute the blood began to flow freely1 the pain ceased1 and the swelling abated1 and up to this moment ,i have had no further inconvenience or pain1 not even soreness4 #bdcd4 ,cure for ,burns4 ,of all applications for a burn1 there are none equal to a simple covering of common wheat flour4 ,this is always at hand2 and while it requires no skill in using1 it produces most astonishing effects4 ,the moisture produced upon the surface of a slight or deep burn is at once absorbed by the flour1 and forms a paste which shuts out the air4 ,as long as the fluid matters continue flowing1 they are absorbed1 and prevented from producing irritation1 as they would do if kept from passing off by oily or resinous applications1 while the greater the amount of those absorbed by the flour1 the thicker the protective covering4 ,another advantage of the flour covering is1 that next to the surface it is kept moist and flexible4 ,it can also be readily washed off1 without further irritation in removing4 ,it may occasionally be washed off very carefully1 when the crust that it forms has become dry1 and a new covering be sprinkled on4 #bdce4 ,remedy for ,burns and ,scalds4 ,take chalk and linseed1 or common olive oil1 and mix them in such proportions as will produce a compound as thick as thin honey2 then add vinegar so as to reduce it to the thickness of treacle2 apply with a soft brush or feather1 and renew the application from time to time4 ,each renewal brings fresh relief1 and a most grateful coolness4 ,if the injury is severe1 especially if it involve the chest1 give ten drops of laudanum to an adult1 and repeat it in an hour1 and again a third time4 ,to a child of ten years give1 in like manner1 only three drops1 but beware of giving any to an infant4 ,this plan with an internal stimulant1 according to age1 as brandy1 or salvolatile1 or both1 should be at once adopted1 until the arrival of the medical attendant4 #bdcf4 ,lime-,water4 ,lime-water beaten up with sweet oil is an excellent application for burns4 #bdcg4 ,pitting in ,small ,pox4 ,the following is a simple process that has been adopted most successfully1 not only in cases of small pox1 in which it completely prevented pitting1 but in all eruptive diseases generally1 such as measles1 scarlatina1 nettlerash1 chicken pox1 c41 relieving the itching1 tingling1 and irritation of those complaints1 and thereby affording great relief1 especially in the case of children4 ,it consists in smearing the whole surface of the body1 after the eruption is fairly out1 with bacon fat2 and the simplest way of employing it is to boil thoroughly a small piece of bacon with the skin on1 and when cold to cut off the skin with the fat adhering to it1 which is to be scored crosswise with a knife1 and then gently rubbed over the surface once1 twice1 or thrice a day1 according to the extent of the eruption and the recurrence of itching and irritation4 ,another plan1 practised by ,dr4 ,allshorn1 of ,edinburgh1 is to mix three parts of oil with one of white wax1 by heat1 and while warm and fluid to paint over the face and neck with a camel-hair brush4 ,as this cools and hardens it forms a mask1 which effectually excludes the air1 and prevents pitting4 ,it is said that if light is admitted into the patient's room through yellow blinds1 so that the red and blue rays of the sun are excluded1 pitting will be prevented4 #bdch4 ,cutaneous ,eruptions4 ,the following mixture is very useful in all cutaneous eruptions3 ,ipecacuanha wine1 four drachms2 flowers of sulphur1 two drachms3 tincture of cardamoms1 one ounce4 ,mix3 one teaspoonful to be taken three times a day1 in a wineglassful of water4 #bdci4 ,wash for a ,blotched ,face4 ,rose water1 three ounces3 sulphate of zinc1 one drachm4 ,mix2 wet the face with it1 gently dry it1 and then touch it over with cold cream1 which also dry gently off4 #bddj4 ,freckles4 ,to disperse them1 take one ounce of lemon juice1 a quarter of a drachm of powdered borax1 and half a drachm of sugar2 mix1 and let them stand a few days in a glass bottle till the liquor is fit for use1 then rub it on the hands and face occasionally4 #bdda4 ,to ,remove ,freckles4 ,dissolve1 in half an ounce of lemon juice1 one ounce of ,venice soap1 and add a quarter of an ounce each of oil of bitter almonds1 and deliquated oil of tartar4 ,place this mixture in the sun till it acquires the consistency of ointment4 ,when in this state add three drops of the oil of rhodium and keep it for use4 ,apply it to the face and hands in the manner following3--,wash the parts at night with elder-flower water1 then anoint with the ointment4 ,in the morning cleanse the skin by washing it copiously in rose water4 #bddb4 ,wash for ,sunburn4 ,take two drachms of borax1 one drachm of ,roman alum1 one drachm of camphor1 half an ounce of sugar candy1 and a pound of ox-gall4 ,mix and stir well for ten minutes or so1 and repeat this stirring three or four times a day for a fortnight1 till it appears clear and transparent4 ,strain through blotting-paper1 and bottle up for use4 #bddc4 ,teething4 ,young children1 whilst cutting their first set of teeth1 often suffer severe constitutional disturbance4 ,at first there is restlessness and peevishness1 with slight fever1 but not unfrequently these are followed by convulsive fits1 as they are commonly called1 which are caused by the brain becoming irritated2 and sometimes under this condition the child is either cut off suddenly1 or the foundation of serious mischief to the brain is laid4 ,the remedy1 or rather the safeguard against these frightful consequences1 is trifling1 safe1 and almost certain1 and consists merly in lancing the gum covering the tooth which is making its way through4 ,when teething is about it may be known by the spittle constantly drivelling from the mouth and wetting the frock4 ,the child has its fingers often in its mouth1 and bites hard any substance it can get hold of4 ,if the gums be carefully looked at1 the part where the tooth is pressing up is swollen and redder than usual2 and if the finger be pressed on it the child shrinks and cries1 showing that the gum is tender4 ,when these symptoms occur1 the gum should be lanced1 and sometimes the tooth comes through the next day1 if near the surface2 but if not so far advanced the cut heals and a scar forms1 which is thought by some objectionable1 as rendering the passage of the tooth more difficult4 ,this1 however1 is not so1 for the scar will give way much more easily than the uncut gum4 ,if the tooth do not come through after two or three days1 the lancing may be repeated2 and this is more especially needed if the child be very fractious1 and seems in much pain4 ,lancing the gums is further advantageous1 because it empties the inflamed part of its blood1 and so relieves the pain and inflammation4 ,the relief children experience in the course of two or three hours from the operation is often very remarkable1 as they almost immediately become lively and cheerful4 ,,contentment ,,will ,,both ,,clothe ,,and ,,feed4 #bddd4 ,cure for ,toothache4 ,two or three drops of essential oil of cloves put upon a small piece of lint or cotton wool1 and placed in the hollow of the tooth1 will be found to have the active power of curing the toothache without destroying the tooth or injuring the gums4 #bdde4 ,gutta ,percha ,tooth-,stopping4 ,since the introduction of gutta-percha1 the use of metallic succedaneum for filling decayed teeth has been superseded1 especially in cases where the cavities are large4 ,the gutta-percha is inodorous1 cheap1 and can be renewed as often as required4 ,it is only necessary to soften it by warmth1 either by holding it before a fire1 or immersing it in boiling water4 ,succedaneum is best when the decayed spots are very small4 #bddf4 ,succedaneum4 ,take an old silver thimble1 an old silver coin1 or other silver article1 and with a very fine file convert it into filings4 ,sift through gauze1 to separate the coarse from the fine particles4 ,take the finer portion1 and mix with sufficient quicksilver to form a stiff amalgam1 and while in this state fill the cavaties of decayed teeth4 ,this is precisely the same as the metallic amalgam used by all dentists4 ,caution4--,as it turns black under the action of the acids of the mouth1 it should be used sparingly for front teeth4 ,a tooth should never be filled while it is aching4 #bddg4 ,rose ,lipsalve4 i4 ,oil of almonds1 three ounces2 alkanet1 half an ounce4 ,let them stand together in a warm place1 then strain4 ,melt one ounce and a half of white wax and half an ounce of spermaceti with the oil2 stir it till it begins to thicken1 and add twelve drops of otto of roses4 ii4 ,white wax1 one ounce2 almond oil1 two ounces2 alkanet1 one drachm2 digest in a warm place1 stir till sufficiently coloured1 strain and stir in six drops of otto of roses4 #bddh4 ,ventilating ,bedrooms4 ,a sheet of finely perforated zinc1 substituted for a pane of glass in one of the upper squares of a chamber window1 is the cheapest and best form of ventilator2 there should not be a bedroom without it4 #bddi4 ,a ,simple ,method of ,ventilation4 ,get a piece of deal two inches wide and one inch thick1 and as long as the width of the sashes of the window in which it is to be used4 ,care should be taken to ascertain the width of the sashes exactly1 which may be done by measuring along the top of the lower sash1 from one side of the sash frame to the other4 ,raise the lower sash--drop in the piece of wood1 so that it rests on the bottom part of the window frame1 the ends being within the stops on either side1 and then close the sash upon it4 ,if properly planed up1 no draught can enter between the wood and the bottom of the sash2 but the air can enter the room in an upward direction1 through the opening between the top of the lower sash and the bottom of the upper sash1 any direct draught into the interior of the room being prevented by the position of the lower sash4 ,,the ,,quiet ,,mind ,,enjoys ,,the ,,sweetest ,,rest4 #bdej4 ,bedclothes4 ,the perfection of dress1 for day or night1 where warmth is the purpose1 is that which confines around the body sufficient of its own warmth1 while it allows escape to the exhalations of the skin4 ,where the body is allowed to bathe protractedly in its own vapours we must expect an unhealthy effect upon the skin4 ,where there is too little allowance for ventilation1 insensible perspiration is checked1 and something analogous to fever supervenes2 foul tongue1 ill taste1 and lack of morning appetite betray the evil4 #bdea4 ,vapour ,baths4 ,vapour baths may be made by putting boiling water in a pan1 and placing a cane-bottom chair in the pan1 the patient sitting upon it1 enveloped from head to foot in a blanket covering the bath4 ,sulphur1 spirit1 medicinal1 herbal1 and other baths may be obtained in the same manner4 ,they should not be taken except under medical advice4 #bdeb4 ,vapour ,bath at ,home4 ,another equally easy but far more effectual method of procuring a vapour bath at home is to attach one end of a piece of gutta-percha tubing to the snout of a kettle on the fire1 and to introduce the other end below the chair1 on which the person who requires the bath is sitting1 enveloped in a blanket as described above4 #bdec4 ,hot ,water4 ,in bruises1 hot water is the most efficacious1 both by means of insertion and fomentation1 in removing pain1 and totally preventing discoloration and stiffness4 ,it has the same effect after a blow4 ,it should be applied as quickly as possible1 and as hot as it can be borne4 ,the efficacy of hot water in preventing the ill effects of fatigue is too well-known to require notice4 #bded4 ,thinning the ,blood4 ,it is desirable to consider the means of thinning the blood1 when it has been deprived1 by too profuse transpiration in hot1 dry winds1 of its aqueous particles1 and rendered thick and viscid4 ,water would easily supply this want of fluidity if it were capable of mingling with the blood when in this state2 acid matter cannot be ultimately combined with the blood when the body is in this state4 ,in order to find a menstruum by which water may be rendered capable of combining ultimately with the blood1 of remaining long in combination with it1 and of thinning it1 we must mix it with a substance possessing the property of a soap1 and consequently fit to dissolve viscous matters1 and make them unite with water4 ,the soap must contain but little salt1 that it may not increase the thirst of the parched throat4 ,it must not have a disagreeable taste1 that it may be possible to drink a considerable quantity of it3 and it must be capable of recruiting the strength without overloading the stomach4 ,now all these qualities are to be found in the yolk of egg4 ,no beverage1 therefore1 is more suitable 7whilst it is very agreeable7 for hot1 dry weather than one composed of the yolk of an egg beaten up with a little sugar according to taste1 and mixed with a quart of cool spring or filtered water1 half a glass of ,moselle or any other ,rhenish wine1 and some lemon juice4 ,the wine1 however1 may be omitted1 and only the lemon juice be used2 in like manner1 hartshorn shavings boiled in water may be substituted for the yolk of egg4 ,equal quantities of beef tea and whey are good for delicate infants4 #bdee4 ,beverage for ,hot ,weather4 ,the yolk of eggs beaten up1 lump sugar 7to taste71 ,rhenish wine or not1 citric acid powdered1 or tartaric acid 7small quantity1 exact quantity soon found72 one or two drops of essence of lemon on a lump of sugar1 to make it mix readily with the water2 one quart of water4 ,this is really an excellent1 agreeable1 and1 without the wine1 an inexpensive beverage4 ,,little ,,comforts ,,beget ,,much ,,happiness4 #bdef4 ,to ,ascertain the ,state of the ,lungs4 ,persons desirous of ascertaining the true state of their lungs should draw in as much breath as they conveniently can1 they are then to count as far as they are able1 in a slow and audible voice1 without drawing in more breath4 ,the number of seconds they can continue counting must be carefully observed2 in cases of consumption the time does not exceed ten1 and is frequently less than six seconds2 in pleurisy and pneumonia it ranges from nine to four seconds4 ,when the lungs are in a sound condition1 the time will range as high as from twenty to thirty-five seconds4 #bdeg4 ,to ,avoid ,catching ,cold4 ,accustom yourself to the use of sponging with cold water every morning on first getting out of bed4 ,it should be followed by a good deal of rubbing with a wet towel4 ,it has considerable effect in giving tone to the skin1 and maintaining a proper action in it1 and thus proves a safeguard to the injurious influence of cold and sudden changes of temperature4 ,sir ,astley ,cooper said1 ,the methods by which ,i have preserved my own health are --temperance1 early rising1 and sponging the body every morning with cold water1 immediately after getting out of bed1--a practice which ,i have adopted for thirty years without ever catching cold4 #bdeh4 ,how to ,prepare ,artificial ,sea-,water4 ,in each gallon of river or rain water dissolve about six ounces of sea-salt1 either by stirring it or suspending it in the water in a linen or muslin bag4 ,it dissolves as readily in cold as in hot water4 ,sea-salt is produced by evaporation of sea-water4 ,common salt is sometimes supplied in place of it2 but the genuine sea-salt1 manufactured by well-known firms1 which can be procured of any grocer or of most chemists1 is specially prepared to enable persons to have a salt-water bath at home4 #bdei4 ,change the ,water in which ,leeches are ,kept4 ,once a month in winter1 and once a week in summer1 is sufficiently often1 unless the water becomes discoloured or bloody1 when it should be changed every day4 ,either clean pond water or clean rain water should be employed4 #bdfj4 ,damp ,linen4 ,few things are attended with more serious consequences than sleeping in damp linen4 ,persons are frequently assured that the sheets have been at a fire for many hours1 but the question is as to what sort of fire1 and whether they have been properly turned1 so that every part has been exposed to the fire4 ,the fear of creasing the linen1 we know1 prevents many from unfolding it1 so as to be what we consider sufficiently aired3 but health is of more importance than appearances2 with gentleness there need be no fear of want of neatness4 #bdfa4 ,improving ,camomile ,tonic4 ,dried orange peel added to camomile flowers1 in the proportion of half the quantity of the flowers1 improves the tonic4 #bdfb4 ,gingerbread ,aperient4 ,gingerbread1 made with oatmeal or with barley flour1 is a very agreeable aperient for children4 ,beware of giving children medicines too frequently4 #bdfc4 ,cod ,liver ,oil4 ,this very beneficial drug1 formerly so unpopular on account of its rank odour and nauseous taste1 has of late years largely increased in consumption through the skilful manipulations of modern science in its preparation1 whereby both the smell and the flavour have been almost entirely removed1 rendering it capable of being taken by even the most delicate stomach4 ,it is extremely efficacious in cases of consumption and debility1 checking the emaciation1 regulating the appetite1 and restoring vitality4 ,coffee1 new milk1 and orange wine1 whichever the patient may fancy1 are among the best mediums for taking the oil4 ,a ,,cup ,,must ,,be ,,bitter ,,that ,a ,,smile ,,will ,,not ,,sweeten4 #bdfd4 ,camomile ,flowers4 ,camomile flowers should be gathered on a fine day1 and dried upon a tray placed in the sun4 ,all herbs for medicinal purposes and uses should be treated in the same manner4 #bdfe4 ,decoction of ,sarsaparilla4 ,take four ounces of the root1 slice it down1 put the slices into four pints of water1 and simmer for four hours4 ,take out the sarsaparilla1 and beat it into a mash2 put it into the liquor again1 and boil down to two pints1 then strain and cool the liquor4 ,dose1 a wineglassful three times a day4 ,use--to purify the blood after a course of mercury2 or1 indeed1 whenever any taint is given to the constitution1 vitiating the blood1 and producing eruptive affections4 #bdff4 ,preston ,salts4 ,take of sal-ammoniac and salts of tartar of each about two ounces2 pound up the sal-ammoniac into small bits1 and mix them gently with the salts of tartar4 ,after being well mixed1 add a few drops of oil of lavender1 sufficient to scent1 and also a little musk2 stop up in a glass bottle1 and when required for use1 add a few drops of water1 or spirits of hartshorn1 when you will immediately have strong smelling salts4 ,the musk being expensive1 may be omitted1 as the salts will be good without it4 ,any person can for a few pence obtain these ingredients at any druggist's1 and they will make salts1 which1 to buy prepared1 would cost1 at the least1 eighteen pence4 #bdfg4 ,destruction of ,rats4 ,the following receipt for the destruction originated with ,dr4 ,ure1 and is highly recommended as the best known means of getting rid of these most obnoxious and destructive vermin4 ,melt hog's-lard in a bottle plunged in water1 heated to about #aej degrees of ,fahrenheit2 introduce into it half an ounce of phosphorus for every pound of lard2 then add a pint of proof spirit1 or whisky2 cork the bottle firmly after its contents have been heated to #aej degrees1 taking it at the same time out of the water1 and agitate smartly till the phosphorus becomes uniformly diffused1 forming a milky-looking liquid4 ,this liquid1 being cooled1 will afford a white compound of phosphorus and lard1 from which the spirit spontaneously separates1 and may be poured off to be used again for the same purpose1 but not for drinking1 for none of it enters into the combination1 but it merely serves to comminute the phosphorus1 and diffuse it in very small particles through the lard4 ,this compound1 on being warmed very gently1 may be poured out into a mixture of wheat flour and sugar1 incorporated therewith1 and then flavoured with oil of rhodium1 or not1 at pleasure4 ,the flavour may be varied with oil of aniseed1 c4 ,this dough1 being made into pellets1 is to be laid into rat-holes4 ,by its luminousness in the dark1 it attracts their notice1 and being agreeable to their palates and noses1 it is readily eaten1 and proves certainly fatal4 #bdfh4 ,to ,kill ,slugs 7#a74 ,take a quantity of cabbage leaves1 and either put them into a warm oven1 or heat them before the fire till they get quite soft2 then rub them with unsalted butter1 or any kind of fresh dripping1 and lay them in places infested with slugs4 ,in a few hours the leaves will be found covered with snails and slugs1 which may then1 of course1 be destroyed in any way the gardener may think fit4 #bdfi4 ,to ,destroy ,slugs 7#b74 ,slugs are very voracious1 and their ravages often do considerable damage1 not only to the kitchen garden1 but to the flower-beds also4 ,if1 now and then1 a few slices of turnip be put about the beds1 on a summer or autumnal evening1 the slugs will congregate thereon1 and may be destroyed4 #bdgj4 ,to ,exterminate ,beetles4 i4 ,place a few lumps of unslaked lime where they frequent4 ii4 ,set a dish or trap containing a little beer or syrup at the bottom1 and place a few sticks slanting against its sides1 so as to form a sort of gangway for the beetles to climb up it1 when they will go headlong into the bait set for them4 iii4 ,mix equal weights of red lead1 sugar1 and flour1 and place it nightly near their haunts4 ,this mixture1 made into sheets1 forms the beetle wafers sold at the oil shops4 ,,where ,,reason ,,rules ,,appetite ,,obeys4 #bdga4 ,to ,kill ,cockroaches4 ,a teacupful of well-bruised plaster of ,paris1 mixed with double the quantity of oatmeal1 to which a little sugar may be added1 although this last-named ingredient is not essential4 ,strew it on the floor1 or in the chinks where they frequent4 #bdgb4 ,earwigs4 ,earwigs are very destructive insects1 their favourite food being the petals of roses1 pinks1 dahlias1 and other flowers4 ,they may be caught by driving stakes into the ground1 and placing on each an inverted flower-pot1 for the earwigs will climb up and take refuge under the pot1 when they may be taken out and killed4 ,clean bowls of tobacco-pipes1 placed in like manner on the tops of smaller sticks1 are very good traps3 or very deep holes may be made in the ground with a crowbar1 into which they will fall1 and may be destroyed by boiling water4 #bdgc4 ,to ,destroy ,ants4 ,drop some quicklime on the mouth of their nest1 and wash it in with boiling water2 or dissolve some camphor in spirits of wine1 then mix with water1 and pour into their haunts2 or tobacco-water1 which has been found effectual4 ,they are averse to strong scents4 ,camphor1 or a sponge saturated with creosote1 will prevent their infesting a cupboard4 ,to prevent their climbing up trees1 place a ring of tar about the trunk1 or a circle of rag moistened occasionally with creosote4 #bdgd4 ,to ,prevent ,moths4 ,in the month of ,april or ,may1 beat your fur garments well with a small cane or elastic stick1 then wrap them up in linen1 without pressing the fur too hard1 and put betwixt the folds some camphor in small lumps2 then put your furs in this state in boxes well closed4 ,when the furs are wanted for use1 beat them well as before1 and expose them for twenty-four hours to the air1 which will take away the smell of the camphor4 ,if the fur has long hair1 as bear or fox1 add to the camphor an equal quantity of black pepper in powder4 #bdge4 ,to get rid of ,moths4 i4 ,procure shavings of cedar wood1 and enclose in muslin bags1 which can be distributed freely among the clothes4 ii4 ,procure shavings of camphor wood1 and enclose in bags4 iii4 ,sprinkle pimento 7allspice7 berries among the clothes4 iv4 ,sprinkle the clothes with the seeds of the musk plant4 v4 ,to destroy the eggs--when deposited in woollen cloths1 c41 use a solution of acetate of potash in spirits of rosemary1 fifteen grains to the pint4 #bdgf4 ,bugs4 ,spirits of naphtha rubbed with a small painter's brush into every part of a bedstead is a certain way of getting rid of bugs4 ,the mattress and binding of the bed should be examined1 and the same process attended to1 as they generally harbour more in these parts than in the bedstead4 ,three pennyworth of naphtha is sufficient for one bed4 #bdgg4 ,bug ,poison4 ,proof spirit1 one pint2 camphor1 two ounces2 oil of turpentine1 four ounces3 corrosive sublimate1 one ounce1 mix4 ,a correspondent says1 ,i have been for a long time troubled with bugs1 and never could get rid of them by any clean and expeditious method1 until a friend told me to suspend a small bag of camphor to the bed1 just in the centre1 overhead4 ,i did so1 and the enemy was most effectually repulsed1 and has not made his appearance since--not even for a reconnaissance6 ,this is a simple method of getting rid of these pests1 and is worth a trial to see if it be effectual in other cases4 #bdgh4 ,mixture for ,destroying ,flies 7#a74 ,infusion of quassia1 one pint2 brown sugar1 four ounces2 ground pepper1 two ounces4 ,to be well mixed together1 and put in small shallow dishes when required4 #bdgi4 ,to ,destroy ,flies 7#b74 ,to destroy flies in a room1 take half a teaspoonful of black pepper in powder1 one teaspoonful of brown sugar1 and one tablespoonful of cream1 mix them well together1 and place them in the room on a plate1 where the flies are troublesome1 and they will soon disappear4 ,,when ,,appetite ,,commands1 ,,the ,,pocket ,,pays4 #bdhj4 ,flies 7#c74 ,cold green tea1 very strong and sweetened with sugar1 will1 when set about the room in saucers1 attract flies and destroy them4 #bdha4 ,inks4 ,there are many receipts published for making ink2 the following is as useful and economical a mode of producing good ink as any of them3 #bdhb4 ,dr4 ,ure's ,ink4 ,for twelve gallons of ink take twelve pounds of bruised galls1 five pounds of gum1 five pounds of green sulphate of iron1 and twelve gallons of rain-water4 ,boil the galls with nine gallons of the water for three hours1 adding fresh water to supply that lost in vapour2 let the decoction settle1 and draw off the clear liquor4 ,add to it the gum1 previously dissolved in one and a half gallons of water2 dissolve the green vitriol separately in one and a half gallons of water1 and mix the whole4 #bdhc4 ,ink ,powder4 ,ink powder is formed of the dry ingredients for ink1 powdered and mixed4 ,powdered galls1 two pounds2 powdered green vitriol1 one pound2 powdered gum1 eight ounces4 ,two ounces of this mixture will make one pint of ink4 ,cost3 galls1 #as4 #d;d4 per pound2 green vitriol1 #a;d4 per pound2 powdered gum1 #as4 #e;d4 per pound4 #bdhd4 ,red ,writing ,ink4 ,best ground ,brazil wood1 four ounces2 diluted acetic acid1 one pint2 alum1 half an ounce4 ,boil the ingredients slowly in an enamelled vessel for one hour1 strain1 and add an ounce of gum4 #bdhe4 ,marking ,ink without ,preparation4 ,there are several receipts for this ink1 but the following is said to be one of the best of its kind3 ,dissolve separately1 one ounce of nitrate of silver1 and one and a half ounce of best washing soda in distilled or rain water4 ,mix the solutions1 and collect and wash the precipitate in a filter2 whilst still moist1 rub it up in a marble or ,wedgwood mortar with three drachms of tartaric acid2 add two ounces of distilled water1 mix six drachms of white sugar1 and ten drachms of powdered gum arabic1 half an ounce of archil1 and water to make up six ounces in measure4 #bdhf;a4 ,ink for ,zinc ,garden ,labels4 ,verdigris1 one ounce2 sal-ammoniac1 one ounce2 lampblack1 half an ounce2 water1 half a pint4 ,mix in an earthenware mortar1 without using a metal spatula4 ,directions4--,to be shaken before use1 and used with a clean quill pen1 on bright zinc4 ,note4--,another kind of ink for zinc is also used1 made of chloride of platinum1 five grains1 dissolved in one ounce of distilled or rain water2 but the first1 which is much less expensive1 answers perfectly1 if used as directed1 on clean bright zinc4 #bdhf;b4 ,manifold ,writing #a4 ,the demand for a rapid and simple method of multiplying letters1 circulars1 c41 has led in recent years to the invention of several ingenious processes4 ,so few copies are obtainable by the ordinary reporters' system of sheets of tissue paper1 or flimsy1 interleaved with sheets of prepared black paper1 that various kinds of graphs have been produced1 by which upwards of a hundred1 and in some cases many more1 copies may be produced from one writing4 ,the graph process usually consists of transferring a writing made in an aniline dye on to a gelatine surface1 from which1 by the application of successive sheets of paper1 subjected to a smoothing pressure by the hand1 a number of copies may be obtained1 in a manner very similar to the ordinary lithographic process4 ,all those which may be classed as gelatine transfer processes are1 however1 open to the objection that1 after a certain number of copies1 the colour grows very faint4 ,some other methods of manifold writing1 such es the ,edison1 the ,trypograph1 the ,cyclostyle1 c4 7by which #a1jjj copies can be taken from one writing71 do not possess this fault1 being based on a principle of a fine stencil on prepared paper1 and squeezing ink through the minute perforations on to a sheet of paper fixed underneath4 ,the writing in these stencil systems1 however1 has a dotty and broken appearance1 displeasing to many eyes--the ,cyclostyle being1 perhaps1 least faulty in this respect4 ,for those who would like to make a gelatine graph1 we append the following recipe3 ,six parts by weight of pure glycerine1 four parts by weight of water1 two parts of barium sulphate1 and one part of sugar4 ,mix them1 and let them soak for twenty-four hours2 then melt at a gentle heat1 stir until thoroughly mixed1 and pour the composition into a tray4 ,any chemist will supply an aniline dye for the ink4 ,footnote #a3 ,both these sections were numbered #bdhf in the original text4 txt ,ed4 ,,every ,,pea ,,helps ,,to ,,fill ,,the ,,peck4 #bdhg4 ,cements4 ,the term cement includes all those substances employed for the purpose of causing the adhesion of two or more bodies1 whether originally separate1 or divided by an accidental fracture4 ,as the various substances that may require cementing differ very much in texture1 c41 a number of cements possessed of very different properties are required1 because a cement that answers admirably under one set of circumstances may be perfectly useless in others4 ,the general principles upon which the success or failure of cementing usually depends are3 ,the different parts of a solid are held together by an attraction between their several particles1 which is termed the attraction of cohesion4 ,this attraction acts only when the particles are in the closest possible contact3 even air must not be between them4 ,if1 after breaking any substance1 we could bring the particles into as close a contact as before1 and perfectly exclude the air1 they would re-unite1 and be as strongly connected as ever4 ,but in general this is impossible3 small particles of grit and dust get between them2 the film of interposed air cannot be removed2 and thus1 however firmly we press the edges of a broken cup together1 it remains cracked china still4 ,the cohesion between the particles of the cement is very much less than the adhesion of the cement to other bodies2 and if torn apart1 the connected joint gives way1 not by the loosening of the adhesion1 but by the layer of cement splitting down the centre4 ,hence the important rule that the less cement in a joint the stronger it is4 ,to unite broken substances with a thick cement is disadvantageous1 the object being to bring the surfaces as closely together as possible4 ,the general principles that ought always to be borne in mind having been mentioned1 the manufacture and uses of some of the more useful cements may be described4 #bdhh4 ,mouth ,glue4 ,the very useful preparation sold under this title is merely a thin cake of soluble glue1 which1 when moistened with the tongue1 furnishes a ready means of uniting papers1 c4 ,it is made by dissolving one pound of fine glue or gelatine in water1 and adding half a pound of brown sugar1 boiling the whole until it is sufficiently thick to become solid on cooling2 it is then poured into moulds1 or on a slab slightly greased1 and cut into the required shape when cool4 7,see ,,liquid ,,glue1 ,no4 #bdia47 ,,economy ,,is ,,the ,,household ,,mint4 #bdhi4 ,paste4 ,paste is usually made by rubbing up flour with cold water1 and boiling2 if a little alum is mixed before boiling it is much improved1 being less clammy1 working more freely in the brush1 and thinner1 a less quantity is required1 and it is therefore stronger4 ,if required in large quantity1 as for papering rooms1 it may be made by mixing one quartern of flour1 one quarter pound of alum1 and a little warm water2 when mixed1 the requisite quantity of boiling water should be poured on whilst the mixture is being stirred4 ,paste is only adapted to cementing paper2 when used it should spread on one side of the paper1 which should then be folded with the pasted side inwards1 and allowed to remain a few minutes before being opened and used2 this swells the paper1 and permits its being mere smoothly and securely attached4 ,if kept for a few days1 paste becomes mouldy1 and after a short time putrid2 this inconveince may be obviated by the use of3 #bdij4 ,permanent ,paste4 ,permanent ,paste1 made by adding to each half-pint of flour paste without alum1 fifteen grains of corrosive sublimate1 previously rubbed to powder in a mortar1 the whole to be well mixed2 this1 if prevented from drying1 by being kept in a covered pot1 remains good any length of time1 and is therefore convenient2 but unfortunately it is extremely poisonous1 though its excessively nauseous taste would prevent its being swallowed accidentally4 ,it possesses the great advantage of not being liable to the attacks of insects4 #bdia4 ,liquid ,glue4 ,the liquid glue of the shops is made by dissolving shelac in water1 by boiling it along with borax1 which posesses the peculiar property of causing the solution of the resinous lac4 ,this preparation is convenient from its cheapness and freedom from smell2 but it gives way if exposed to long-continued damp1 which that made with naphtha resists4 #bdib4 ,common ,glue4 ,of the use of common glue very little need be said2 it should always be prepared in a gluepot or double vessel1 to prevent its being burned1 which injures it very materially4 ,the chief objection to the use of this contrivance is1 that it renders it impossible to heat the glue in the inner vessel to the boiling point2 this1 however1 can be obviated by employing in the outer vessel some liquid which boils at a higher temperature than pure water1 such as a saturated solution of salt 7made by adding one-third as much salt as water74 ,this boils at #bbd ,fahr41 #ab above the heat of boiling water1 and enables the glue in the inner vessel to be heated to a much higher temperature than when pure water is employed4 ,if a saturated solution of nitre is used1 the temperature rises still higher4 #bdic4 ,diamond ,cement4 ,soak isinglass in water till it is soft2 then dissolve it in the smallest possible quantity of proof spirit1 by the aid of a gentle heat2 in two ounces of this mixture dissolve ten grains of ammoniacum1 and whilst still liquid add half a drachm of mastic1 dissolved in three drachms of rectified spirit2 stir well together1 and put into small bottles for sale4 ,directions for ,use4--,liquefy the cement by plunging the bottle in hot water1 and use it directly4 ,the cement improves the oftener the bottle is thus warmed2 it resists the action of water and moisture perfectly4 #bdid4 ,rice ,flour ,cement4 ,an excellent cement may be made from rice flour1 which is at present used for that purpose in ,china and ,japan4 ,it is only necessary to mix the rice flour intimately with cold water1 and gently simmer it over a fire1 when it readily forms a delicate and durable cement1 not only answering all the purposes of common paste1 but admirably adapted for joining together paper1 cards1 c41 in forming the various beautiful and tasteful ornaments which afford much employment and amusement to the ladies4 ,when made of the consistence of plaster-clay1 models1 busts1 bas-relievos1 c41 may be formed of it2 and the articles1 when dry1 are susceptible of high polish1 and are very durable4 #bdie4 ,using ,egg4 ,the white of an egg1 well beaten with quicklime1 and a small quantity of very old cheese1 forms an excellent substitute for cement1 when wanted in a hurry1 either for broken china or old ornamental glassware4 #bdif4 ,cement for ,broken ,china1 ,glass1 c4 ,this cement being nearly colourless1 possesses advantages which liquid glue and other cements do not4--,dissolve half an ounce of gum acacia1 in a wineglass of boiling water2 add plaster of ,paris sufficient to form a thick paste1 and apply it with a brush1 to the parts required to be cemented together4 ,,at ,,night ,,nature ,,is ,,in ,,mourning ,,for ,,the ,,loss ,,of ,,the ,,sun4 #bdig4 ,lime and ,egg ,cement4 ,lime and ,egg ,cement is frequently made by moistening the edges to be united with white of egg1 dusting on some lime from a piece of muslin1 and bringing the edges into contact4 ,a much better mode is to slake some freshly-burned lime with a small quantity of boiling water2 this occasions it to fall into a very fine dry powder1 if excess of water has not been added4 ,the white of egg used should be intimately and thoroughly mixed1 by beating with an equal bulk of water1 and the slaked lime added to the mixture1 so as to form a thin paste1 which should be used speedily1 as it soon sets4 ,this is a valuable cement1 possessed of great strength1 and capable of withstanding boiling water4 ,cements made with lime and blood1 scraped cheese1 or curd1 may be regarded as inferior varieties of it4 #bdih4 ,white ,lead as ,cement4 ,cracked vessels of earthenware and glass may often be usefully1 though not ornamentally1 repaired by white lead spread on strips of calico1 and secured with bands of twine4 #bdii4 ,marine ,glue4 ,in point of strength1 all ordinary cements yield the palm to ,jeffery's ,patent ,marine ,glue1 a compound of ,india-rubber1 shellac1 and coal-tar naphtha4 ,small quantities can be purchased at most of the tool warehouses1 at cheaper rates than it can be made4 ,the colour of this glue1 however1 prevents its being much used4 #bejj4 ,coaguline4 ,an exceedingly strong1 and at the same time a transparent and colourless cement is made by ,messrs4 ,kay ,brothers1 of ,stockport1 and is sold by most fancy stationers and chemists under the name of ,coaguline4 ,it is easily and quickly applied1 and will be found extremely serviceable in repairing glass1 china1 and stone articles4 ,it is inexpensive4 #beja4 ,red ,cement 4 ,red ,cement which is employed by instrument makers for cementing glass to metals1 and which is very cheap1 and exceedingly useful for a variety of purposes1 is made by melting five parts of black rosin1 one part of yellow wax1 and then stirring in gradually one part of red ochre or ,venetian red1 in fine powder1 and previously well dried4 ,this cement requires to be melted before use1 and it adheres better if the objects to which it is applied are warmed4 #bejb4 ,a ,soft ,cement for ,corks4 ,a soft cement1 of a somewhat similar character to that just described1 is useful for covering the corks of preserved fruit1 and other bottles4 ,it is made by melting yellow wax with an equal quantity of rosin1 or of common turpentine 7not oil of turpentine1 but the resin71 using the latter for a very soft cement1 and stirring in1 as before1 some dried ,venetian red4 #bejc4 ,mastic ,cement4 ,this is employed for making a superior coating to inside walls1 but must not be confounded with the resin mastic4 ,it is made by mixing twenty parts of well-washed and sifted sharp sand with two parts of litharge and one of freshly burned and slaked quicklime1 in fine dry powder4 ,this is made into a putty1 by mixing with linseed oil4 ,it sets in a few hours1 having the appearance of light stone2 and we mention it1 as it may be frequently employed with advantage in repairing broken stone-work 7as steps71 by filling up the missing parts4 ,the employment of ,roman cement1 plaster1 c41 for masonry work1 hardly comes within the limits of ,domestic ,manipulation4 #bejd4 ,cement for ,leather and ,cloth4 ,an adhesive material for uniting the parts of boots and shoes1 and for the seams of articles of clothing1 may be made thus3--,take one pound of gutta-percha1 four ounces of ,india rubber1 two ounces of pitch1 one ounce of shellac1 two ounces of oil4 ,the ingredients are to be melted together1 and used hot4 ,,go ,,to ,,bed ,,with ,,the ,,lamb ,,and ,,rise ,,with ,,the ,,lark4 #beje4 ,birdlime4 ,take any quantity of linseed oil1 say half a pint2 put it into an old pot1 or any vessel that will stand the fire without breaking--the vessel must not be more than one-third full2 put it on a slow fire1 stir it occasionally until it thickens as much as required2 this will be known by cooling the stick in water1 and trying it with the fingers4 ,it is best to make it rather harder than for use4 ,then pour it into cold water4 ,it can be brought back to the consistency required with a little ,archangel tar4 #bejf4 ,anglo-,japanese ,work4 ,this is an elegant and easy domestic art4 ,take yellow withered leaves1 dissolve gum1 black paint1 copal varnish1 c4 ,any articles1 such as an old tea-caddy1 flower-pots1 fire-screens1 screens of all descriptions1 work-boxes1 c41 may be ornamented with these simple materials4 ,select perfect leaves1 dry and press them between the leaves of books2 rub the surface of the article to be ornamented with fine sand paper1 then give it a coat of fine black paint1 which should be procured mixed at a colour shop4 ,when dry rub smooth with pumice-stone1 and give two other coats4 ,dry4 ,arrange leaves in any manner and variety1 according to taste4 ,gum the leaves on the under side1 and press them upon their places4 ,then dissolve some isinglass in hot water1 and brush it over the work4 ,dry4 ,give three coats of copal varnish1 allowing ample time for each coat to dry4 ,articles thus ornamented last for years1 and are very pleasing4 #bejg4 ,ornamental ,leather ,work4 ,an excellent imitation of carved oak1 suitable for frames1 boxes1 vases1 and ornaments in endless variety1 may be made of a description of leather called basil4 ,the art consists in simply cutting out this material in imitation of natural objects1 and in impressing upon it by simple tools1 either with or without the aid of heat1 such marks and characteristics as are necessary to the imitation4 ,the rules given with regard to the imitation of leaves and flowers apply to ornamental leather work4 ,begin with a simple object1 and proceed by degrees to those that are more complicated4 ,cut out an ivy or an oak leaf1 and impress the veins upon it2 then arrange these in groups1 and affix them to frames1 or otherwise4 ,the tools required are ivory or steel points of various sizes1 punches1 and tin shapes1 such as are used for confectionery4 ,the points may be made out of the handles of old tooth-brushes4 ,before cutting out the leaves the leather should be well soaked in water1 until it is quite pliable4 ,when dry1 it will retain the artistic shape4 ,leaves and stems are fastened together by means of liquid glue1 and varnished with any of the drying varnishes1 or with sealing-wax dissolved to a suitable consistency in spirits of wine4 ,wire1 cork1 gutta-percha1 bits of stems of trees1 c41 may severally be used to aid in the formation of groups of buds1 flowers1 seed-vessels1 c4 #bejh4 ,black ,paper ,patterns4 ,mix some lamp-black with sweet oil4 ,with a piece of flannel cover sheets of writing-paper with the mixture2 dab the paper dry with a bit of fine linen4 ,when using1 put the black side on another sheet of paper1 and fasten the corners together with small pins4 ,lay on the back of the black paper the pattern to be drawn1 and go over it with the point of a steel drawing pencil3 the black will then leave the impression of the pattern on the undersheet1 on which you may draw it with ink4 #beji4 ,patterns on ,cloth or ,muslin4 ,patterns on cloth or muslin are drawn with a pen dipped in stone blue1 a bit of sugar and a little water2 wet to the consistence wanted4 #beaj4 ,feather ,flowers3 ,materials4 ,procure the best white swan or goose feathers2 have them plucked off the fowl with care not to break the web2 free them from down1 except a small quantity on the shaft of the feather4 ,get also a little fine wire1 different sizes2 a few skeins of fine floss silks1 some good cotton wool or wadding1 a reel of ,no4 #d ,moravian cotton1 a skein of ,indian silk1 some starch and gum for pastes1 and a pair of small sharp scissors1 a few sheets of coloured silk paper1 and some water colours4 ,,eating ,,and ,,drinking ,,shouldn',t ,,keep ,,us ,,from ,,thinking4 #beaa4 ,patterns for ,petals4 ,having procured two good specimens of the flower you wish to imitate1 carefully pull off the petals of one1 and1 with a piece of tissue paper1 cut out the shape of each1 taking care to leave the shaft of the feather at least half an inch longer than the petal of the flower4 ,carefully bend the feather with the thumb and finger to the proper shape2 mind not to break the web4 #beab4 ,stem and ,heart of a ,flower4 ,take a piece of wire six inches long2 across the top lay a small piece of cotton wool1 turn the wire over it1 and wind it round until it is the size of the heart or centre of the flower you are going to imitate4 ,if a single flower1 cover it with paste or velvet of the proper colour1 and round it must be arranged the stamens2 these are made of fine ,indian silk1 or feathers may be used for this purpose4 ,after the petals have been attached1 the silk or feather is dipped into gum1 and then into the farina4 ,place the petals round1 one at time1 and wind them on with ,moravian cotton1 ,no4 #d4 ,arrange them as nearly like the flower you have for a copy as possible4 ,cut the stems of the feathers even1 and then make the calyx of feathers1 cut like the pattern or natural flower4 ,for the small flowers the calyx is made with paste4 ,cover the stems with paper or silk the same as the flowers2 the paper must be cut in narrow strips1 about a quarter of an inch wide4 #beac4 ,pastes of ,calyx1 ,hearts1 and ,buds of ,flowers4 ,take common white starch and mix it with gum water until it is the substance of thick treacle2 colour it with the dyes used for the feathers1 and keep it from the air4 #bead4 ,to make the ,farina4 ,use common ground rice1 mixed into a stiff paste with any dye2 dry it before the fire1 and when quite hard1 pound it to a fine powder4 ,the buds1 berries1 and hearts of some double flowers are made with cotton wool1 wound around wire1 moulded to the shape with thumb and finger4 ,smooth it over with gum water1 and when dry1 cover the buds1 berries1 or calyx with the proper coloured pastes2 they will require one or two coats1 and may be shaded with a little paint1 and then gummed and left to dry4 #beae4 ,flowers of ,two or ,more ,shades4 ,flowers of two or more shades are variegated with water colours1 mixed with lemon juice1 ultramarine and chrome for blue2 and to produce other effects1 gold may also be used in powder1 mixed with lemon juice and gum water4 #beaf4 ,to ,dye ,feathers ,blue4 ,into two pennyworth of oil of vitriol mix two pennyworth of the best indigo in powder2 let it stand a day or two2 when wanted shake it well1 and into a quart of boiling water put one tablespoonful of the liquid4 ,stir it well1 put the feathers in1 and let them simmer a few minutes4 #beag4 ,yellow4 ,put a tablespoonful of the best turmeric into a quart of boiling water2 when well mixed put in the feathers4 ,more or less of the turmeric will give them different shades1 and a very small quantity of soda will give them an orange hue4 #beah4 ,green4 ,mix the indigo liquid with turmeric1 and pour boiling water over it2 let the feathers simmer in the dye until they have acquired the shade you want them4 #beai4 ,pink4 ,three good pink saucers in a quart of boiling water1 with a small quantity of cream of tartar4 ,if a deep colour is required1 use four saucers4 ,let the feathers remain in the dye several hours4 #bebj4 ,red4 ,in a quart of boiling water dissolve a teaspoonful of cream of tartar2 put in one tablespoonful of prepared cochineal1 and then a few drops of muriate of tin4 ,this dye is expensive1 and scarlet flowers are best made with the plumage of the red ibis1 which can generally be had of a bird-fancier or bird-stuffer1 who will give directions how it should be applied4 ,,we ,,seldom ,,repent ,,of ,,having ,,eaten ,,too ,,little4 #beba4 ,lilac4 ,about two teaspoonfuls of cudbear into about a quart of boiling water2 let it simmer a few minutes before you put in the feathers4 ,a small quantity of cream of tartar turns the colour from lilac to amethyst4 #bebb4 ,black2 ,crimson4 ,see ,instructions upon ,dyeing1 par4 #bfhb1 et seq4 #bebc4 ,preparation of ,feathers for ,dyeing4 ,the feathers must be put into hot water1 and allowed to drain before they are put into the dyes4 ,after they are taken out of the dye1 rinse them two or three times in clear cold water 7except the red1 which must only be done once71 then lay them on a tray1 over which a cloth has been spread1 before a good fire2 when they begin to dry and unfold1 draw each feather gently between your thumb and finger1 until it regains its proper shape4 #bebd4 ,leaves of the ,flowers4 ,these are made of green feathers1 cut like those of the natural flower1 and serrated at the edge with a very small pair of scissors4 ,for the calyx of a moss-rose the down is left on the feather1 and is a very good representation of the moss on the natural flower4 #bebe4 ,waxen ,flowers and ,fruit4 ,there is no art more easily acquired1 nor more encouraging in its immediate results1 than that of modelling flowers and fruit in wax4 ,the art1 however1 is attended by this draw-back--that the materials required are somewhat expensive4 #bebf4 ,materials for ,wax ,flowers4 ,the appliances required for commencing the making of waxen flowers will cost from #bjs4 to #cjs41 and may be obtained at most fancy repositories in large towns4 ,persons wishing to commence the art would do well to inquire for particulars1 and see specimens of materials2 because in this1 as in every other pursuit1 there are novelties and improvements being introduced1 which no book can give an idea of4 #bebg4 ,petals and ,leaves of ,wax ,flowers4 ,petals and leaves of wax flowers are made of sheets of coloured wax1 which may be purchased in packets of assorted colours4 #bebh4 ,stems4 ,the stems are made of wire of suitable thicknesses1 covered with silk1 and overlaid with wax2 and the leaves are frequently made by thin sheets of wax pressed upon leaves of embossed calico4 ,leaves of various descriptions are to be obtained of the persons who sell the materials for wax flower making4 #bebi4 ,models for ,wax ,flowers4 ,ladies will often find among their discarded artificial flowers1 leaves and buds that will serve as the base of their wax models4 #becj4 ,natural ,models for ,wax ,flowers4 ,the best guide to the construction of a flower--far better than printed diagrams or patterns--is to take a flower1 say a tulip1 a rose1 or a camellia4 ,if possible1 procure two flowers1 nearly alike2 and carefully pick one of them to pieces2 lay the petals down in the order in which they are taken from the flower1 and then cut paper patterns from them1 and number them fron the centre of the flower1 that you may know their relative positions4 #beca4 ,putting ,petals ,together4 ,the perfect flower will guide you in getting the wax petals together1 and will enable you to give1 not only to each petal but to the contour of the flower1 the characteristics which are natural to it4 ,in most cases1 they are merely pressed together and held in their places by the adhesiveness of the wax4 ,from the paper patterns the wax petals or other portions of the flowers may be cut4 ,they should be cut singly1 and the scissors should be frequently dipped into water1 to prevent the wax adhering to the blades4 #becb4 ,utilisation of ,scraps of ,wax4 ,the scraps of wax that fall from the cutting will be found useful for making seed vessels1 and other parts of the flowers4 ,,he ,,who ,,serves ,,well ,,need ,,not ,,be ,,afraid ,,to ,,ask ,,his ,,wages4 #becc4 ,leaves of ,flowers4 ,where the manufactured foundations cannot be obtained1 patterns of them should be cut in paper2 the venous appearance may be imparted to the wax by pressing the leaf upon it4 #becd4 ,sprigs of ,plants4 ,in the construction of sprigs1 it is most important to be guided by sprigs of the natural plant1 as various kinds of plants have many different characteristics in the grouping of their flowers1 leaves and branches4 #bece4 ,selection of ,sheets of ,wax4 ,when about to copy a flower1 take care in the selection of good sheets of wax1 and see that their colours are precisely those of the flower you desire to imitate4 #becf4 ,imitation of ,tints1 ,stripes1 ,spots1 c4 ,for the tints1 stripes1 and spots of variegated flowers1 you will be supplied with colours among the other materials2 and the application of them is precisely upon the principle of water-colour painting4 #becg4 ,fruit1 c41 in ,wax4 ,for the imitating of fruit in wax1 very different rules are to be observed4 ,the following directions may1 however1 be generally followed3 ,the material of which moulds for waxen fruit should be composed is the best plaster of ,paris1 such as is used for plaster casts1 c4 ,if this cannot be procured1 the inferior plaster1 from the oil-shop1 may be substituted1 if it can be obtained quite fresh4 ,if1 however1 the plaster is faulty1 the results of the modelling will of course be more or less faulty also4 ,it is the property of plaster of ,paris to form a chemical union with water1 and to form a pasto winch rapidly sets or hardens into a substance of the density of firm chalk4 ,the mould must therefore be formed by impression from the object to be imitated1 made upon the plaster before it sets4 #bech4 ,causes of ,want of ,accuracy4 ,the use of an elastic fruit in early experiments leads to a want of accuracy in the first1 steps of the operation1 which causes very annoying difficulties afterwards2 and therefore a solid1 inelastic body--an egg boiled hard--is recommended as the first object to be imitated4 #beci4 ,making the ,moulds--,first ,half4 ,having filled a small pudding basin about three-quarters full of damp sand 7the finer the better71 lay the egg lengthways in the sand1 so that half of it is above1 and half below1 the level of the sand1 which should be perfectly smooth around it4 ,then prepare the plaster in another basin1 which should be half full of water4 ,sprinkle the plaster in quickly till it comes to the top of the water1 and then1 having stirred it for a moment with a spoon1 pour the whole upon the egg in the other basin4 #bedj4 ,making the ,moulds--,second ,half4 ,while the half mould thus made is hardening thoroughly1 carefully remove every particle of plaster from the basin in which it was mixed1 and also from the spoon which has been used4 ,this must be done by placing them both in water and wiping them perfectly clean4 ,this is highly important1 since a small quantity of plaster which has set will destroy the quality of a second mixing if it is incorporated therewith4 ,in about five minutes the half mould will be fit to remove1 which may be done by turning the basin up with the right hand 7taking care not to lose the sand71 so that the mould falls into the left hand4 ,the egg should then be gently allowed to fall back on the sand out of the mould2 if1 however1 it adheres1 lightly scrape the plaster from the edge of the mould1 and then shake it out into the hollow of the hand4 ,if1 however1 the exact half of the egg has been immersed in the sand1 no such difficulty will arise2 this shows how important is exactness in the first position of the object from which a tasting is to be taken4 ,the egg being removed and laid aside1 the moulder casting must be trimmed2 that is1 the sand must be brushed from the flat surface of the mould with a nail-brush very slightly1 without touching the extreme and sharp edges where the hollow of the mould commences4 ,then upon the broad edge from which the sand has been brushed1 make four equi-distant hollows 7with the round end of a table-knife71 like the deep impression of a thimble's-end4 ,these are to guide hereafter in the fixing of the second half of the mould4 ,the egg should now be replaced in the casting1 and the edge of the cast1 with the holes1 thoroughly lubricated with sweet oil1 laid on with a feather1 or what is better1 a large camel-hair brush4 ,,father ,,and ,,mother ,,are ,,kind1 ,,but ,,god ,,is ,,kinder4 #beda4 ,casting ,second ,half of ,mould4 ,into the small pudding basin from which the sand has been emptied1 place with the egg upper-most the half mould1 which1 if the operation has been managed properly1 should fit close at the edges to the side of the vessel2 then prepare some more liquid plaster as before1 and pour it upon the egg and mould1 and while it is hardening1 round it with the spoon as with the first half4 #bedb4 ,completion of ,mould4 ,in due time remove the whole from the basin2 the halves will be found readily separable1 and the egg being removed1 the mould is ready to cast in1 after it has been set aside for an hour or two1 so as to completely harden4 ,this is the simplest form of mould1 and all are made upon the same principle4 #bedc4 ,casting ,egg in ,wax4 ,the casting of an egg is not merely interesting as the first step in a series of lessons1 but as supplying a means of imitating peculiarly charming objects1 which the student of natural history tries almost in vain to preserve4 ,we shall proceed1 then1 with the directions for the casting of an egg in the mould4 #bedd4 ,materials required4 ,for the first experiments1 common yellow wax may be used as the material1 or the ends of half-burnt wax candles4 ,the materials of the hard 7not tallow7 composition mould candles will also answer4 #bede4 ,large ,castings made ,hollow4 ,every large object to be imitated in wax should be cast hollow2 and therefore1 though the transparent lightness required in the imitation of fruits is not requisite in an artificial egg1 the egg may be cast upon the same principle as a piece of fruit1 in the following manner4 ,firstly4 ,the two pieces of the plaster of ,paris mould must be soaked in hot water for ten minutes4 ,secondly4 ,the wax should in the meantime be very slowly melted in a small tin saucepan1 with a spout to it1 care being taken not to allow it to boil1 or it will be discoloured4 ,as to the quantity of wax to be melted1 the following is a general rule3--,if a lump1 the size of the object to be imitated1 be placed in the saucepan1 it should be sufficient for casting twice1 at least4 ,thirdly4 ,as soon as the wax is melted thoroughly1 place the saucepan on the hob of the grate1 and taking the parts of the mould from the hot water1 remove the moisture from their surfaces by pressing them gently with a handkerchief or soft cloth4 ,it is necessary to use what is called in some of the arts a very light hand in this operation1 especially in drying moulds of fruits whose aspect possesses characteristic irregularities--such as those on the orange1 the lemon1 or the cucumber4 ,the mould must not be wiped1 but only pressed4 ,if the water has not been hot enough1 or if the drying is not performed quickly1 the mould will be too cold1 and the wax will congeal too rapidly1 and settle in ridges and streaks2 on the other hand1 if the wax has been made too hot1 it will adhere to the mould1 and refuse to come out entire4 ,fourthly4 ,having laid the two halves of the mould so that there can be no mistake in fitting the one in its exact place quickly on the other1 pour from the saucepan into one of the half moulds nearly as much wax as will fill the hollow made by the model 7egg71 quickly fit the other half on the top of it1 squeeze the two pieces tightly together in the hand1 and still holding them thus1 turn them over in every possible position1 so that the wax which is slowly congealing in the internal hollow of the mould may be of equal thickness in all parts4 ,having continued this process at least two minutes1 the hands 7still holding and turning the mould7 may be immersed in cold water to accelerate the cooling process4 ,the perfect congealment of the wax may be known after a little experience by the absence of the sound of fluid on shaking the mould4 ,fifthly4 ,as soon as the mould is completely cooled1 the halves may be separated carefully1 the upper being lifted straight up from the under1 and if the operation has been properly managed1 a waxen egg will be turned out of the mould4 ,lastly4 ,the egg will only require trimming1 that is1 removing the ridge which marks the line at which the halves of the mould joined1 and polishing out the scratches or inequalities left by the knife with a piece of soft rag1 wet with spirits of turpentine or spirits of wine4 ,it is always desirable to make several castings of the same object1 as the moulds are apt to get chipped when laid by in a cupboard2 and for this reason1 as well as for the sake of practice1 we recommend our pupils to make at least a dozen waxen eggs before they proceed to any other object4 ,if they succeed in this completely1 they may rest assured that every difficulty which is likely to meet them in any future operation will be easily overcome4 ,,he ,,doeth ,,well ,,who ,,doeth ,,good4 #bedf4 ,colouring the ,wax4 ,while the wax is yet on the hob1 and in a fluid state1 stir into it a little flake white1 in powder1 and continue to stir the mixture while it is being poured into the half mould4 ,it will be found that unless the fixing and shaking of the moulds is managed quickly1 the colouring matter will settle on the side of the half into which the mixture is poured2 a little care in manipulation is therefore again requisite4 ,the colouring of the wax is a matter which comes easily enough by experiment4 ,oranges1 lemons1 large gooseberries1 small cucumbers1 c41c41 are excellent objects for practice4 #bedg4 ,close ,imitation of the ,surface4 ,it will be noted by the accurate observer that the shell of the common hen's egg has a number of minute holes1 which destroy the perfect smoothness of its appearance4 ,this peculiarity is imitated in the following simple manner3--,in the first place1 very slightly prick with a fine needle the surface of your waxen egg1 and then1 having smeared it with spirits of turpentine1 rub the surface all over4 ,so as nearly to obliterate the marks of the needle point4 #bedh4 ,diaphanie4 ,this is a beautiful1 useful1 and inexpensive art easily acquired1 and producing imitations of the richest and rarest stained glass2 and also of making blinds1 screens1 skylights1 ,chinese lanterns1 c41 in every variety of colour and design4 #bedi4 ,imitation of ,coloured ,glass4 ,in decorating his house an ,englishman spends as much money as he can conveniently spare2 the elegances and refinements of modern taste demand something more than mere comfort2 yet though his walls are hung with pictures1 his drawing-rooms filled with bijouterie1 how is it that the windows of his hall1 his library1 his staircase1 are neglected8 ,the reason is obvious4 ,the magnificent historical old stained glass might be envied1 but could not be brought within the compass of ordinary means4 ,recent improvements in printing in colours led the way to this beautiful invention1 by which economy is combined with the most perfect results4 ,a peculiar kind of paper is rendered perfectly transparent1 upon which designs are printed in glass colours 7vitre de couleurs71 which will not change with the light4 ,the paper is applied to the glass with a clear white varnish1 and when dry1 a preparation is finally applied1 which increases the transparency1 and adds tenfold brilliancy to the effect4 #beej4 ,imitation of ,half-,light4 ,there is another design1 printed in imitation of the half-light 7abat-jour72 this is used principally for a ground1 covering the whole surface of the glass1 within which 7the necessary spaces having been previously cut out before it is stuck on the glass7 are placed medallion centres of ,watteau figures1 perfectly transparent1 which derive increased brilliancy from the semi-transparency of the surrounding ground4 ,this is by far the cheapest method1 though involving extra trouble1 as the plain grounds printed in sheets are only a fourth the price of the sheets which contain the medallion ,watteau centres or other small designs suitable for the purpose4 #beea4 ,sheets of ,designs4 ,the transparent sheets measure #bj-a_/b in4 by #af-a_/b1 and are ready for immediate use4 ,the other articles required are some clear white varnish1 some liqueur diaphane1 brushes1 metal palettes1 and ivory sticks4 ,these are all the appliances required4 #beeb4 ,calculation of ,quantities4 ,to ascertain the quantity of designs required1 measure your glass carefully1 and then calculate how many sheets it will take 7the sheets being #bj-a_/b in4 by #af-a_/b in4 as given above74 ,the sheets are arranged so that they can be joined together continuously1 or cut to any size or shape4 #beec4 ,practical ,instructions4 ,choose a fine day for the operation1 as the glass should be perfectly dry1 and unaffected by the humidity of the atmosphere4 ,of course1 if you have a choice1 it is more convenient to work on your glass before it is fixed in the frame4 ,if you are working on a piece of unattached glass1 lay it on a flat table 7a marble slab is preferable71 over which you must previously lay a piece of baize or cloth to keep the glass steady4 ,the glass being thus fixed1 clean and polish the side on which you intend to operate 7in windows this is the inner side71 then with your brush lay on it very equably a good coat of the prepared varnish2 let this dry for an hour1 more or less1 according to the dryness of the atmosphere and the thickness of the coat of varnish2 meantime cut and trim your designs carefully to fit the glass 7if it is one entire transparent sheet you will find little trouble72 then lay them on a piece of paper1 face downwards1 and damp the back of them with a sponge1 applied several times1 to equalize the moisture4 ,in ths operation arrange your time so that your designs may now be finally left to dry for fifteen minutes before application to the glass1 the varnish on which has now become tacky or sticky1 and in a proper state to receive them4 ,apply the printed side next to the glass without pressure2 endeavour to let your sheet fall perfectly level and smooth on your glass1 so that you may avoid leaving creases1 which would be fatal4 ,take now your palette1 lay it flat on the design1 and press out all the air-bubbles1 commencing in the centre1 and working them out at the sides2 an ivory stick will be found useful in removing creases3 you now leave this to dry1 and after twenty-four hours apply a slight coat of the liqueur diaphane1 leaving it another day1 when1 if dry1 apply a second coat of the same kind1 which must be left several days2 finally1 apply a coat of varnish over all4 #beed4 ,probable ,results4 ,if these directions are carefully followed1 your glass will never be affected by time or any variations in the weather2 it will defy hail1 rain1 frost1 and dust1 and can be washed the same as ordinary stained glass1 to which1 in some respects1 it is even superior4 #beee4 ,application of ,diaphanie4 ,it is impossible to enumerate the variety of articles to the manufacture of which ,diaphanie may be successfully applied1 as it is not confined to glass1 but can be done on silk1 parchment1 paper1 linen1 c41 after they have been made transparent which may be accomplished in the following manner3 #beef4 ,management of ,paper1 c4 ,stretch your paper1 or whatever it may be1 on a frame or drawing board1 then apply two successive coats 7a day between each7 of diaphanous liquor1 and after leaving it to dry for several days1 cover it with a thin layer of very clear size1 and when dry it will be in a fit state to receive the coat of varnish and the designs4 #beeg4 ,management of ,textile ,fabrics4 ,silk1 linen1 or other stuffs should be more carefully stretched1 and receive a thicker coat of size than paper or parchment2 the latter may be strained on a drawing or any other smooth board1 by damping the sheet1 and after pasting the edges1 stretching it down while damp4 ,silk1 linen1 and other stuffs require to be carefully stretched on a suitable frame4 ,whatever you use1 take great care to allow time to dry before applying the liqueur diaphane4 #beeh4 ,screens1 c41 in ,diaphanie4 ,all kinds of screens1 lamp shades and glasses1 lanterns1 c41 c41 may be made in this way1 as heat will produce no effect upon them4 ,the transparent pictures are successful1 because they may be hung on a window frame or removed at will1 and the window blinds are superior to anything of that kind yet produced4 #beei4 ,vitremanie4 ,vitremanie is a process of imitating painting on glass similar to ,diaphanie1 and ,potichomanie is a process of like nature by which glass plates1 vases1 c41 are made to resemble porclain4 #befj4 ,decalcomanie4 ,this recently discovered and beautiful art consists in transferring coloured drawings to glass1 porcelain1 china1 wood1 silk1 furniture1 plaster of ,paris1 alabaster1 ivory1 paper1 paper hangings1 windows1 tea trays1 oil cloth1 and all kinds of fancy articles2 in short1 materials of any kind1 shape1 or size1 provided they possess a smooth surface1 can be decorated with ,decalcomanie2 the immediate result being an exact resemblance to painting by hand4 ,the art itself is simple and ingenious1 and while affording agreeable occupation to ladies1 it may be made to serve many useful purposes1 on account of the numerous objects which will admit of being thus ornamented4 #befa4 ,materials ,employed in ,decalcomanie4 i4 ,a bottle of transfer varnish for fixing the drawings4 ii4 ,a bottle of light varnish to pass over the drawings when fixed4 iii4 ,a bottle of spirit to clean the brushes1 and to remove those pictures which may not be successful4 iv4 ,a piece of beaver cloth about nine inches square4 v4 ,a paper-knife and roller4 vi4 ,two or three camel-hair brushes4 vii4 ,a basin of water4 viii4 ,a bottle of opaque varnish4 #befb4 ,instructions4 ,thoroughly clean and free from grease the article to be decorated2 then1 having cut off the white paper margin of the drawing1 dip one of the brushes into the transfer varnish1 and give it a very light coat1 being especially careful to cover the whole of the coloured portion1 but not to allow it to touch the blank paper2 then lay the drawing1 face downwards1 on the object to be ornamented1 taking care to place it at once where it is to remain1 as it would be spoilt by moving4 ,if the varnish1 on its first application1 is too liquid1 allow the picture to remain for about ten minutes to set4 ,moisten the cloth with water1 and lay it gently on the drawing which has been previously laid in its place on the object to be decorated2 then rub it over with the paper-knife or roller1 so as to cause the print to adhere in every part2 this done1 remove the cloth1 well soak the paper with a camel-hair brush dipped in water1 and immediately after lift the paper by one corner1 and gently draw it off4 ,the picture will be left on the object1 while the paper will come off perfectly white4 ,care must be taken that the piece of cloth1 without being too wet1 is sufficiently so to saturate the paper completely4 ,the drawing must now be washed with a camel-hair brush1 in clean water1 to remove the surplus varnish1 and then left till quite dry4 ,on the following day1 cover the picture with a light coat of the fixing varnish1 to give brilliancy to the colours4 ,,the ,,stranger ,,in ,,his ,,wretchedness444 #befc4 ,to ,ornament ,dark-coloured ,objects4 ,to ornament dark-coloured objects1 such as the bindings of books1 ,russia leather1 blotting-cases1 leathern bags1 c41 the picture must be previously covered with a mixture of opaque white varnish1 taking care not to pass beyond the outline of the design4 ,on the following day1 proceed according to the instructions given in the preceding paragraph4 #befd4 ,to ornament ,silk1 ,paper1 or ,articles which will not bear wetting4 ,varnish the picture with the transfer varnish1 as previously explained1 following the outline of the design1 then allow it to dry for an hour or two2 when quite dry1 pass a damp sponge over the entire surface of the sheet1 so as to remove the composition which surrounds the picture1 and which may spoil the object4 ,let the paper dry once more1 and varnish the picture again with the transfer varnish2 in about ten minutes1 place it face downward on the object to be decorated1 and rub it with the paper-knife or roller1 over the whole of its surface4 ,finally1 moisten the paper with a wet brush1 allow it to remain sufficiently long to become moist1 then strip the paper off4 ,to remove a spoilt picture from any object1 dip a soft rag in the essence1 and rub it over the surface4 #befe4 ,to ,insure a ,successful ,result4 ,to insure a successful result1 care must be taken to give a very light coating of varnish to the parts to be transferred4 ,when the varnish is first applied it is very liquid1 and must remain ten minutes1 the best condition for transferring being when the varnish is only just sticky1 without being too dry4 #beff4 ,the ,following ,designs will be found the most ,elegant and ,appropriate4 ,english flowers of every variety3 bouquets1 tropical birds1 flowers and fruits in imitation of aqua-tint2 garlands with cupids after ,watteau1 and garlands with birds2 domestic scenes2 pears and cherries1 apples and plums1 white grapes and plums1 black grapes and peaches1 plums and mulberries1 large bouquet of roses2 bouquets of moss roses and pansies42 bouquets of small camellias2 bouquets of wall-flowers and poppies2 bouquets of orange-blossom1 medallions1 various subjects2 birds'-nests2 ,gothic initials and monograms1 fleurs-de-lis2 borders various4 #befg4 ,heraldic ,decalcomanie4 ,heraldic ,decalcomanie is an extended application of this art1 the arms and crests of persons or families being emblazoned in their proper colours according to the rules of heraldry1 and prepared for ,decalcomanie4 ,armorial bearings1 thus embellished1 serve admirably to ornament and identify the books of a library and pictures of a gallery1 to decorate menus for dinner1 the invitations to a soire1 c4 ,by their brilliant colours they give an elegant effect to the table decorations4 #befh4 ,croquet4 ,this out-door pastime is of comparatively modern creation1 and until quite lately was very much in vogue4 ,it nay be played by persons of all ages and of either sex2 but it is especially adapted for ladies and young persons1 as it demands but slight personal exertion1 while it affords delightful and health-giving sport4 #befi4 ,the ,ground4 ,the ground is preferably a grass plot of an oblong form2 but an ordinary lawn or expanse of even turf will answer the purpose1 so long as it is of sufficient extent for the operations of the game4 #begj4 ,implements4 ,the implements are balls1 mallets1 starting and turning pegs1 croquet clips or markers1 hoops or arches4 #bega4 ,arrangement of the ,hoops4 ,as much of the interest of this game depends upon the arrangement of the hoops1 it is essential that they should be fixed in the ground on definite principles4 ,in the first place1 the starting peg is driven in at one end of the ground1 and the turning peg is driven in at the other extremity4 ,from each of these pegs a space of twelve feet intervenes2 here a hoop is fixed2 another space of ten feet intervenes1 when a second hoop is fixed2 a space of eight feet then succeeds1 and at this point is formed what may be termed the base1 on each side of which1 at a distance of twenty feet1 and succeeding each other at intervals of ten feet1 three hoops are driven in4 ,by this arrangement1 a square is formed1 the starting peg leading into its centre1 and the turning peg leading from it4 ,where the ground is small1 the distances may be contracted proportionally4 ,other arrangements of the hoops may he made at the discretion of the players1 but the first-named plan will be found best worthy of adoption1 as it affords the most excellent opportunities for the display of address and skill4 #begb4 ,the ,game4 ,the game consists in striking the balls from the starting peg through the hoops to the peg at the opposite extremity4 ,the balls are then driven back again to the starting peg4 ,the game may be played by any number of persons not exceeding eight4 ,a larger number renders the game tedious4 ,the best number is four4 ,if two only piay1 each player may take two balls1 and when as many as eight play1 there should be two sides or sets4 ,each player takes a mallet1 ball1 and croquet clip of the same colour or number1 the clip being used to indicate the hoop at which1 in his turn1 he aims4 ,the division into sides1 choice of balls1 mallets1 c41 is determined by the players among themselves4 #begc4 ,laws of ,croquet4 ,in this game1 as with many other sports when first established1 there were differences of opinion on certain points of practice4 ,in #ahgj1 however1 at a conference of ,croquet players1 the following rules were settled and adopted4 ,they are now accepted by all players4 i4 ,there shall be no restriction to the number1 weight1 size1 shape1 or material of the mallets3 nor as to the attitude or position of the striker4 ii4 ,the players shall toss for choice of lead and of balls3 and a succession of games shall take the lead alternately and keep the same balls4 iii4 ,in commencing1 each ball shall be placed at one foot from the first hoop in a direct line between the pegs2 and a ball having been struck is at once in play1 and croquetable whether it shall have made the first hoop or not4 iv4 ,a stroke is considered to have been taken if a ball is moved perceptibly2 but should the player have struck it accidentally1 and the umpire be satisfied that the stroke was accidental1 the ball is replaced and the stroke taken again4 v4 ,if the player make a foul stroke he loses his turn and all the points made therein1 and the balls remain where they lie1 at the option of the adversary4 ,the following are considered foul strokes3 7a7 ,to strike with the mallet another ball instead of or besides one's own in making the stroke4 7b7 ,to spoon1 that is1 to push a ball without an audible knock4 7c7 ,to strike a ball twice in the same stroke4 7d7 ,to stop a ball with the foot in taking a loose ,croquet4 7e7 ,to allow a ball to touch the mallet in rebounding from the turning peg4 7f7 ,to fail to stir the passive ball in taking ,croquet4 7g7 ,if a player1 in striking at a ball which lies against a peg or wire1 should move it from its position by striking a peg or wire1 the ball must be replaced1 and the stroke taken again4 vi4 ,a player continues to play so long as he makes a point or hits a ball4 ,a point consists in making a hoop or hitting the turning peg in order4 vii4 ,the ball has made its hoop when1 having passed through from the playing side and ceased to roll1 it cannot be touched by a straight-edge placed across the wires on the side from which it was played4 viii4 ,a player who hits a ball must take ,croquet3 that is1 must strike his own ball while in contact with the other1 so as perceptibly to stir both4 ,in doing this he is not allowed to place his foot on his ball4 ,a player1 when his turn comes round1 may hit and ,croquet each ball in succession1 and can do this again after each point made1 but between the points can only take ,croquet once off each ball4 ix4 ,a playing ball which hits another after making a point is in hand1 and the striker can score no point till he has taken ,croquet4 ,after hitting another1 a ball may be stopped by any player2 but should it1 in rolling1 displace any of the other balls1 such balls must remain where they are driven4 x4 ,when1 at the commencement of a turn1 two balls are found touching1 ,croquet must be taken at once1 without repeating the hit4 xi4 ,when a player1 in his stroke1 hits one or more balls1 he must take ,croquet off the ball that is struck first2 but if he has hit two simultaneously1 he may choose from which of them he will take it1 and in both cases a second hit is required before he can take it from the other ball4 xii4 ,should the ball in making its hoop strike another that lies beyond the hoop and then pass through it1 the hoop and the hit both count2 but1 should any part of the ball that is hit have been lying beneath the hoop1 the ,croquet must be taken1 but the hoop does not count4 xiii4 ,a rover which strikes or is driven by another ball against the winning peg is out of the game1 and must be removed from the ground4 xiv4 ,a player who pegs out a rover by a first hit cannot take ,croquet from it1 as the ball is out of the game1 and he is not entitled to another stroke4 xv4 ,should a player play out of his turn1 or with a wrong ball1 and this be discovered by his antagonist before a second stroke in error has been made1 the turn is lost1 and all points made after the mistake1 and the balls shall remain as they lay at the time the mistake was discovered1 or be replaced to the satisfaction of the antagonist4 ,but if he has made a second stroke before the error is discovered1 he continues his break1 and the next player follows with the ball that is next in rotation to the one with which he has played1 and is liable to lose his turn1 and all points made therein1 if he plays with that which would have been the right ball if no mistake had been made4 xvi4 ,should a player make the wrong hoop by mistake1 or ,croquet a ball that he is not entitled to ,croquet1 and the mistake be discovered before he has made a second stroke1 he loses his turn1 and any point so made in error2 but if he has made a second stroke before the discovery1 he shall be allowed to continue his break4 xvii4 ,in order to prevent the occurrence of the errors noticed in the above rules 7,nos4 xv4 and xvi71 a player is bound1 upon being appealed to1 to declare truly what is his next hoop or point in order1 and is entitled to demand of his antagonist what he his played last1 and to insist upon his clip being properly placed4 xviii4 ,when clips are used they should be moved by the umpire1 or with his cognisance1 at the end of each turn1 and their position shall he conclusive as to the position of the balls in the game4 xix4 ,should a ball in play be accidentally stopped by the umpire1 he places it where he considers that it would have rolled to4 ,should it be stopped by a player1 it will rest with the side opposed to that player to say whether the ball shall remain where it stopped1 or be placed by the umpire1 or the stroke be taken again4 xx4 ,if a ball lies within a mallet's length of the boundary1 and is not the playing ball1 it must at once be put out three feet at right angles from the boundary2 but if it is the playing ball1 it may1 at the discretion of the player1 either be put out or played from where it lies4 xxi4 ,if it is found that the height of the boundary interferes with the stroke1 the player may1 at the umpire's discretion1 bring out the ball so far as to allow of the free swing of the mallet1 and in taking a ,croquet both the balls4 xxii4 ,should a player1 in trying to make his hoop1 knock a wire out of the ground with his ball or mallet1 the stroke shall be taken again4 xxiii4 ,any player may set upright a peg or hoop except the one next in order2 and that1 however loose1 awry1 or slanting it may be1 must not be altered except by the umpire4 xxiv4 ,no ball may be moved because of its lying in a hole or on bad ground1 except by the umpire or with his permission4 xxv4 ,where there is no umpire present1 permission to move a ball1 or to set up a hoop or peg or other indulgence for which an umpire would have been appealed to1 must be asked of the other side4 xxvi4 ,the decision of the umpire shall in all cases be final4 ,his duties are3 7a7 ,to move the clips1 or see that they are properly moved2 7b7 to decide on the application of the laws2 7c7 to satisfy any player as to the point that is next to be made1 or the right ball to play2 7d7 to keep the score4 ,but he shall not give his opinion1 or notice any error that may be made1 unless appealed to by one of the players4 xxvii4 ,it was also decided that the mallet should be held within twelve inches of its head4 #begd4 ,supplementary ,laws4 ,the following were added from the ,draft ,club ,laws of ,croquet4 i4 ,if a ball be driven partly through its hoop from the non-playing side1 and remain so that a straight-edge placed in contact with the hoop on the non-playing side touches the ball1 the ball cannot run its hoop at its next stroke4 ii4 ,if in taking ,croquet the striker's ball go off the ground1 the striker loses the remainder of his turn2 but if by the same stroke the striker make a point or a ,croquet1 he continues his turn4 iii4 ,if1 after a ,croquet1 the striker's ball1 while rolling1 be touched by the striker or his partner1 the stroke is foul4 #bege4 ,difference between ,old and ,new ,laws4 ,the chief difference 7says ,captain ,crawley7 between these and previous laws will be found in the method of taking the ,croquet4 ,the new laws say that the foot must not be placed on the player's ball2 the generally accepted practice was to take the ,croquet by putting your foot on your ball and striking it so as to send the other bill off to a distance2 or if the other ball belonged to your partner to merely tap it in the direction desired4 ,the foot practice is still observed by many players2 and some think with advantage4 #begf4 ,technical ,terms ,used in ,croquet4 i4 ,roquet4--,to strike another ball with your own4 ii4 ,croquet4--,when two balls are in contact1 the player strikes the other away1 either with or without putting the foot on your own ball1 as may be previously arranged4 iii4 ,a loose ,croquet is made by striking your opponent's ball without putting your foot on your own ball4 ,in taking two off it is1 however1 necessary that the ball should be seen to move4 iv4 ,wired4--,a ball is in contact with a hoop1 so as to prevent it going through4 v4 ,bridge ,ball4--,one that has passed the first arch4 vi4 ,dead ,ball4--,one in hand after having roqueted another4 vii4 ,to ,peg4--,to play for either of the pegs in regular order4 viii4 ,the ,tour4--,the run given to each player till he fails to strike through a hoop4 ix4 ,to ,dismiss a ball is to ,croquet it to a distance4 x4 ,rover4--,you become a ,rover when you have completed the hoops from point to point1 and instead of hitting the starting-peg and retiring1 you prefer to strike your ball to any part of the ground1 croqueting friends or foes4 xi4 ,the terms side stroke1 straight stroke1 following ball1 over-running a bridge1 running a bridge1 c41 explain themselves4 #begg4 ,bagatelle4 ,an indoor game played on an oblong board usually from six to ten feet long by a foot and a half to three feet in width4 ,the bed of the table is of slate covered with a fine green cloth2 and at the upper end1 which is rounded1 there are nine holes or cups1 numbered from #a to #i1 thus3 #e #c #b #h #i #g #d #f #a ,into these holes ivory balls are driven by a leather pointed cue4 ,the player stands at the lower end of the table2 and his object is to hole the balls sucessively into the several cups4 ,nine balls are used1 eight white and one red2 or seven white with two coloured balls4 ,the red is placed on a spot just in front of the #a hole2 and the game is played according to the following3 #begh4 ,rules4 i4 ,any number of persons may play1 whether singly or on sides4 ii4 ,each player strings for lead1 and he whose ball falls into the highest hole begins4 iii4 ,the winner of the lead plays the nine balls successively up the table from baulk1 first striking at the red ball on the spot4 iv4 ,the red ball counts double when holed1 and each white ball scores towards game a number corresponding to that marked in the hole 7when two coloured balls are used1 each counts double74 v4 ,the red ball must be first struck2 and the rest of the balls are played up to the holes1 the sum total of all the holes filled being the striker's score4 vi4 ,any number of rounds agreed on may be played1 and the highest aggregate total by a player or by partners wins the game4 vii4 ,a ball rebounding beyond the baulk line1 or forced off the table1 is put aside and not re-used in that round4 #begi4 ,the ,french ,game 7or ,sans ,egal74 ,the ,french ,game 7or ,sans ,egal7 is played as follows3--,the player who wins the lead takes four balls1 leaving the other four for his opponent1 and placing the black ball on the spot4 ,he plays at it from baulk1 and scores all he can4 ,the other player then strikes up one of his balls1 and so on alternately2 the maker of the highest number of points winning4 ,while the coloured ball is on the table1 it must be struck1 and when it is holed it counts double1 in addition to any other score made by the same stroke4 ,if either player hole his adversary's ball he forfeits to him the number scored by the stroke4 ,if he fail to strike the black ball he forfeits five points4 ,the rules as to rebounding balls1 foul strokes1 c41 are the same as in the ordinary game4 #behj4 ,old ,canon ,game4 ,old ,canon ,game1 sometimes played on a table without holes or pockets1 consists entirely of canons--two balls struck in succession by the player's ball4 ,the game1 #ej or #ajj up1 each canon counting two points1 is played with three balls only--a white1 spot-white1 and black 7or red7 ball4 ,when played on the ordinary bagatelle table1 the holes filled after making a canon score to the player4 ,one point is forfeited for missing the white1 five points for missing the red2 and all points made without a canon4 ,the players go on alternately1 the first who scores the stipulated number winning the game4 #beha4 ,other ,games4 ,mississippi1 ,trou ,madame1 ,cockamaroo1 and other toy-games are sometimes played on the bagatelle table2 but they need no description4 ,to play well at any of the games1 however1 requires great care and nicety4 ,much depends on the manner of holding and using the cue1 and the slight degree of force employed in making the stroke4 ,some experts are able to fill all the holes at one essay1 placing the coloured balls in the #h and #g at the first stroke1 and then playing direct at the cups or at the cushion1 till all the balls are holed4 ,at the ,french ,game a hundred or more canons at a break is by no means unusual4 #behb4 ,billiards4 ,this well-known game of skill is played on a rectangular table with three ivory balls1--white1 spot-white1 and red2 the object being to drive one or other of them into either of the six pockets1 and to strike one ball against the two others4 ,the first stroke is known as a hazard1 and the second as a canon4 ,the instrument for striking at the ball1 is a long tapering stick called a cue2 and the game is scored by hazards1 canons1 misses1 and forfeitures4 ,the ball struck with the cue is known as the player's ball2 the ball played as the object ball4 ,a ball struck into a pocket1 is a winning hazard2 the player's ball falling into a pocket after contact with the white or red1 is a losing hazard4 ,three principal games are played on the billiard table--the ,english game1 or ,billiards1 ,pyramids1 and ,pool4 #behc4 ,english ,billiards4 ,english ,billiards1--the best of all the games1--is usually played #ej or #ajj up4 ,the points are thus reckoned--three for each red hazard1 two for each white hazard1 and two for each canon4 ,a coup--that is running in a pocket1 or off the table without striking a ball--is a forfeiture of three points1--a miss gives one point to the adversary4 ,the game commences by stringing for lead and choice of balls4 ,the red ball is placed on the spot at the top of the table1 and the first player either strikes at it1 or gives a miss4 ,every time the red ball is pocketed1 it is replaced on the spot4 ,he who makes a hazard or canon goes on playing till he fails to score4 ,then the other goes on1 and so they play alternately till one or other completes the required number of points1 and wins the game4 #behd4 ,pyramids4 ,pyramids is a game played by two persons1 or by four in sides1 two against two4 ,fifteen balls are placed close together in the form of a triangle or pyramid1 with the apex towards the player1 thus3 o o o o o o o o o o o o o o o ,the centre of the apex ball covers the second or pyramid spot2 and the first player strikes at the mass with a white ball from baulk4 ,pyramids is a game consisting entirely of winning hazards1 and he who succeeds in pocketing the greatest number of balls1 wins4 ,a single point is scored for each winning hazard1 and a forfeiture of a point for each losing hazard2 the game being usually played for a stake--so much 7say #f;d47 a ball1 and so much 7say #as4 #f;d47 for the game4 #behe4 ,pool4 ,a game played by two or more persons1 consisting of winning hazard only4 ,each player subscribes a certain stake to form a pool or gross sum1 and at starting has three chances or lives4 ,he is then provided with a marked or coloured ball1 and the game proceeds thus3 ,the white ball is placed on the spot1 and the red is played on to it from baulk4 ,if the player pocket the white he receives the price of a life from the owner of the ball2 but if he fail1 the next player 7yellow7 plays on the red2 and so on alternately till all have played1 or till a ball is pocketed4 ,when a ball is pocketed1 the striker plays at the ball nearest his own1 and goes on playing as long as he can score4 ,the first player who loses his three lives can star3 that is1 he can purchase as many lives as are held by the lowest number remaining in the pool4 ,the order of play is usually red upon white1 yellow upon red1 green upon yellow1 brown upon green1 blue upon brown1 black upon blue1 spot-white upon black1 white upon spot-white2 and this order is retained so long as all the original players remain in the game4 ,when the number of players is reduced to two1 they can1 if they possess an equality of lives1 as two each1 or one each1 divide the stake2 or they may by agreement play out the game for the entire pool4 #behf4 ,single ,pool4 ,single ,pool is a game for two players1 the white winning game1 originally played with two balls1 for a money stake upon each life4 #behg4 ,nearest ,ball ,pool4 ,nearest ,ball ,pool is the same as ordinary pool1 except that the player1 after taking a life1 plays upon the ball nearest to the upper or outer side of the baulk2 or1 if his ball be in hand1 upon the ball nearest the baulk semi-circle4 #behh4 ,black ,pool4 ,black ,pool is ordinary pool with the addition of a black ball1 which is placed on the centre spot4 ,when1 after pocketing the ball proper to be played on1 the black is struck into a pocket1 each player pays the price of a life to the striker4 #behi4 ,skittle ,pool4 ,skittle ,pool is pool with three balls and twelve little skittles1 placed in order round the table4 ,a stake is determined on1 and a price paid out of the pool for every skittle knocked over after striking a ball4 ,an amusing game for a party of ladies and gentlemen4 #beij4 ,penny ,pot4 ,penny ,pot is pool without restriction as to the number of lives1 played by any number of players1 who pay a penny each to the taker of every life or winning hazard4 ,for the scientific principles of billiards1 and the full rules of the several games played on the billiard-table1 the reader is referred to the excellent little shilling volume1 ,billiards ,made ,easy1#a and the more elaborate treatise by ,captain ,crawley4 ,footnote #a3 ,billiards made ,easy4 ,with the scientific ,principles of the ,spot-stroke1 and the ,side-stroke1 familiarly explained3 ,by ,winning ,hazard4 ,illustrated by practical diagrams4 ,with a chapter on ,bagatelle3 ,houlston and ,sons4 #beia4 ,boss2 or the ,fifteen ,puzzle4 ,apparently simple1 this game is really difficult of solution1 ,fifteen cubes of wood1 severally marked from ,i to #ae1 are placed indifferently in a box made to hold sixteen2 thus3 --------------------------- --------------------------- #i #aa #c #g #a #b #c #d ------------------------ ------------------------ #h #ad #aj #ae #e #f #g #h ------------------------ ------------------------ #f #ab #ac #b #i #aj #aa #ab ------------------------ ------------------------ #e #a #d #ac #ad #ae --------------------------- --------------------------- ,the puzzle consists in sliding the cubes from square to square1 without lifting them or removing them from the box1 until they are placed in their natural order4 ,it is easy enough to move the squares up to #ab2 but to get the last three into order is often a puzzle indeed4 ,if the figures fall in either of the following positions--#ac1 #ae1 #ad2 #ad1 #ac1 #ae2 or #ae1 #ad1 #ac--the problem is unsolvable2 it follows1 therefore1 that the last row must be either #ad1 #ae1 #ac2 or #ae1 #ac1 #ad4 ,if you get the cubes into either of these positions1 you can easily bring them right2 but if you cannot1 the only way is to begin the game all over again4 ,several other ways are suggested4 ,cavendish 7,mr4 ,h4 ,jones7 thinks he solves the puzzle by turning the box half round2 but as this is only possible when the figures are on circular pieces of wood1 his solution merely cuts the knot1 instead of unravelling it4 #beib4 ,the ,thirty-,four ,puzzle4 ,this is an adaptation of tho old magic square1 which amused the philosophers of old4 ,a sketch of it appears in ,albert ,durer's painting of ,melancholia4 ,sixteen discs or squares1 numbered from #a to #af1 are placed indifferently on the table--or they may be in the fifteen box2 and the puzzle is to so arrange them as to make the sum of the figures add up to #cd1 whether counted up1 down1 across or angularly4 ,here is the solution3 --------------------------- --------------------------- #a #ae #ad #d #a #h #ac #ab ------------------------ ------------------------ #ab #f #g #i #ad #aa #b #g ------------------------ ------------------------ #h #aj #aa #e #d #e #af #i ------------------------ ------------------------ #ac #c #b #af #ae #aj #c #f --------------------------- --------------------------- ,this is the simplest2 but a more elaborate plan is to so arrange the figures that any form of the blocks will form a square sum of #cd4 ,see the annexed solution1 which the ingenious in may still further complicate3 ---------------------------- #af #c #b #ac --------------------------- #e #aj #aa #h --------------------------- #i #f #g #ab --------------------------- #d #ae #ad #a ---------------------------- #beic4 ,fox and ,geese4 ,this old-fashioned game is played on a solitaire board4 ,seventeen geese occupy the upper part of the board lines1 with the fox in the middle1 thus3 o--o--o o--o--o o--o--o--o--o--o--o o--o----,f----o--o ------------ ---- ---- ,the object of the game is to confine the fox in a corner1 so that he cannot move4 ,the geese march forward in straight lines1 not on the diagonals2 and whenever a goose is on the spot next the fox1 the latter can take him1 as in draughts1 by jumping over to the vacant spot beyond4 ,the fox can move backwards1 forwards1 or sideways on the straight lines2 but the geese must go forward1 and are not allowed to retreat4 ,properly played1 the geese must win2 but when the number of geese is reduced to six1 it is impossible for them to confine the fox4 ,there are several ways of playing the game1 by placing the fox and geese in other positions1 or by insisting on the fox catching all the geese4 ,in the latter case1 the fox chooses his own starting place4 ,the game may also be played with eight geese and a fox4 ,another way of playing this game is on an ordinary draughtboard1 with four white men for the geese1 and a black king for the fox4 ,the geese can only move forward1 but the fox moves either way4 ,the object of the geese is to pen up the fox so that he cannot move2 the object of the fox is to break through the line of defence4 ,if the game be properly played1 the geese must win4 ,place them on the draughtboard thus3 ------------------------- ,o ,o ,o ,o ------------------------- ,f ------------------------- ------------------------- ------------------------- ------------------------- ------------------------- ------------------------- ------------------------- ,the secret is to keep the geese in a line4 ,the fox tries to prevent this1 and if he can succeed in doubling the geese1 or getting one to stand before the other1 he is nearly sure to pass through them4 #beid4 ,the ,royal ,game of ,goose4 ,in the old ,german game the figure of a goose is printed on a large sheet of paper1 and divided into #fc squares or divisions4 ,the object of the players1--any number of whom may join in the game--is to make #fc points by successive throws of two dice4 ,a pool is made by equal contributions by the players1 the first of whom gaining the required number wins4 ,the players throw alternately and add each individual throw to that already made4 ,each player's position is shown on the goose by a counter1 a wafer1 or any small article4 ,any number beyond #fc sends the thrower back as many points as he exceeds #fc4 ,thus if he were #eh1 and by a #f and #e he threw eleven he would go forward #e squares to #fc1 and back #f squares from #fc4 ,in addition to this1 certain numbers on the goose are barred2 and if the player make them he is fined two counters1 which are added to the pool4 ,the numbered goose is sold at most toy shops1 but a numbered draughtboard will serve as well4 #beie4 ,troco or ,lawn ,billiards4 ,this is a game that may be played by any number of persons in a field or open space4 ,the implements are wooden balls and long-handled cues at the ends of which are spoonlike ovals of iron4 ,in the centre of the ,troco ground is fixed a ring of iron1 which moves freely on a pivot1 the spike of the ring being driven into a piece of wood let into the ground4 ,the wooden ball is lifted from the ground by means of the spoon-ended cue1 and thrown towards the ring--the object of the player being to pass the ball through the ring2 and he who succeeds in making any given number of points by fairly ringing his ball1 or canoning against the other balls1 wins the game4 ,canons are made by the player striking two balls successively with his own ball fairly delivered from his spoon4 ,thus 7says the most recent writer on the game7 a clever player may make a large number of points--five1 seven1 or more at a stroke3 two the first canon1 two for a second canon1 and three for the ring4 ,this1 however1 is very seldom accomplished4 ,considerable skill is required in throwing the ball1 as the ring1 turning freely on its pivot1 twists round on being struck4 ,to make the ring1 it is necessary1 therefore1 that the ball be thrown fairly through its centre4 ,but in order to get nearer to it a judicious player will endeavour to make two or three canons1 if the balls lie within a convenient distance and at a proper angle to each other4 ,if the ball be thrown with sufficient force1 it will glance off from the ball struck in a line corresponding to its first or original line of projection4 #beif4 ,rules4 i4 ,troco may be played by two or more persons1 each of whom is provided with a ball and a cue4 ,when more than two play1 sides are chosen1 and the side which first makes the requisite number of points wins the game4 ii4 ,the players stand in a circle1 in the centre of which is set up the pivot-ring4 iii4 ,each player starts from any portion of the circle distant not less than four yards from the ring4 ,the first player lifts his ball with the spoon-cue1 and throws it towards the ring2 each of the others taking his turn alternately--the balls remaining on the ground where they stop rolling4 iv4 ,if the first player fail to make his ring1 the next goes on1 who may either throw at the ring or at the ball in the circle4 v4 ,partners may assist each other in getting near the ring2 but no player1 at starting1 may step within four yards of the ring4 vi4 ,two points are counted for every canon1 and three for every fairly-made ring2 and successive points are reckoned for any number of rings or canons4 vii4 ,each player goes on till he fails to canon or ring his ball2 when the next plays2 and so on1 till the required number of points are made4 viii4 ,one point is taken off the player's score for every foul stroke4 ,foul strokes are made by touching a ball with hand or person while it is in play2 by playing with a wrong ball2 by playing out of turn2 by overturning the ring2 and by making two or more steps while throwing the ball4 ix4 ,each player1 after the start1 must go on from the place at which his ball was left after the previous stroke4 x4 ,all disputed points must be settled by the umpire1 whose decision is final4 xi4 ,no ball in-play must be removed from its position except by a stroke from another ball1 and every ball is considered to be in-play while it is within the circle1 which may be of any dimensions chosen by the players previous to the commencement of the game4 xii4 ,any player leaving a game before it is finished1 loses it4 ,the game is played fifteen1 twenty-one1 or any other determined number of points4 ,the balls should be perfectly round and smooth4 ,they are generally made of boxwood or lignum vit1 and weigh about three to five lbs4 each2 the balls1 cues1 c41 are sold by most dealers in croquet implements4 #beig4 ,habits of a ,man of ,business4 ,a sacred regard to the principles of justice forms the basis of every transaction1 and regulates the conduct of the upright man of business4 ,the following statements afford a bird's-eye view1 as it were1 of his habits1 practice1 and mode of procedure3 i4 ,he is strict in keeping his engagements4 ii4 ,he does nothing carelessly or in a hurry4 iii4 ,he employs nobody to do what he can easily do himself4 iv4 ,he keeps everything in its proper place4 v4 ,he leaves nothing undone that ought to be done1 and which circumstances permit him to do4 vi4 ,he keeps his designs and business from the view of others4 vii4 ,he is prompt and decisive with his customers1 and does not over-trade his capital4 viii4 ,he prefers short credits to long ones2 and cash to credit at all times1 either in buying or selling2 and small profits in credit cases with little risk1 to the chance of better gains with more hazard4 ix4 ,he is clear and explicit in all his bargains4 x4 ,he leaves nothing of consequence to memory which he can and ought to commit to writing4 xi4 ,he keeps copies of all his important letters which he sends away1 and has every letter1 invoice1 c41 belonging to his business1 titled1 classed1 and put away4 xii4 ,he never suffers his desk to be confused by many papers lying upon it4 xiii4 ,he is always at the head of his business1 well knowing that if he leaves it1 it will leave him4 xiv4 ,he holds it as a maxim that he whose credit is suspected is not one to be trusted4 xv4 ,he is constantly examining his books1 and sees through all his affairs as far as care and attention will enable him4 xvi4 ,he balances regularly at stated times1 and then makes out and transmits all his accounts current to his customers1 both at home and abroad4 xvii4 ,he avoids as much as possible all sorts of accommodation in money matters1 and lawsuits where there is the least hazard4 xviii4 ,he is economical in his expenditure1 always living within his income4 xix4 ,he keeps a memorandum-book in his pocket1 in which he notes every particular relative to appointments1 addresses1 and petty cash matters4 xx4 ,he is cautious how he becomes security for any person2 and is generous when urged by motives of humanity4 ,let a man act strictly to these habits--ever remembering that he hath no profits by his pains whom ,providence doth not prosper--and success will attend his efforts4 #beih4 ,taking a ,shop or ,place of ,business4 ,if you are about to take a place of business1 you will do well to consider the following remarks3 #beii4 ,small ,capitalists4 ,let us take the case of a person who has no intimate knowledge of any particular trade1 but having a very small capital1 is about to embark it in the exchange of commodities for cash1 in order to obtain an honest livelihood thereby4 ,it is clear1 that unless such a person starts with proper precaution and judgment1 the capital will be expended without adequate results2 rent and taxes will accumulate1 the stock will lie dead or become deteriorated1 and loss and ruin must follow4 ,for the last absorption acting upon a small capital will soon dry up its source2 and we need not picture the trouble that will arise when the mainspring of a tradesman's success abides by him no more4 #bfjj4 ,larger ,capitalists4 ,the case of the larger capitalist can scarcely be considered an exception to the same rule4 ,for it is probable that the larger capitalist1 upon commencing a business1 would sink more of his funds in a larger stock--would incur liability to a heavier rent2 and the attendant taxes1 the wages of assistants and servants would be greater1 and1 therefore1 if the return came not speedily1 similar consequences must sooner or later ensue4 #bfja4 ,localities4 ,large or small capitalists should1 therefore1 upon entering on a shopkeeping speculation1 consider well the nature of the locality in which they propose to carry on trade1 the number of the population1 the habits and wants of the people1 and the extent to which they are already supplied with the goods which the new adventurer proposes to offer them4 #bfjb4 ,new ,neighbourhoods4 ,there is a tendency among small capitalists to rush into new neighbourhoods with the expectation of making an early connection4 ,low rents also serve as an attraction to these localities4 ,general experience1 however1 tends to show that the early suburban shops seldom succeed4 ,they are generally entered upon at the very earliest moment that the state of the locality will permit--often before the house is finished the shop is tenanted1 and goods exposed for sale--even while the streets are unpaved1 and while the roads are as rough and uneven as country lanes4 ,the consequence is1 that as the few inhabitants of these localities have frequent communication with adjacent centres of business1 they1 as a matter of habit or of choice1 supply their chief wants thereat2 and the newly arrived shopkeeper has to depend principally for support upon the accidental forgetfulness of his neighbour1 who omits to bring something from the cheaper and better market2 or upon the changes of the weather1 which may sometimes favour him by rendering a trip to town exceedingly undesirable4 #bfjc4 ,failures4 ,while the grass is growing the horse is starving2 and thus1 while the new district is becoming peopled the funds of the small shopkeeper are gradually eaten up1 and he puts up his shutters just at the time when a more cautious speculator steps in to profit by the connection already formed1 and to take advantage of the new improved condition of the locality4 ,it seems1 therefore1 desirable for the small capitalists rather to run the risk of a more expensive rent1 in a well-peopled district1 than to resort to places of slow and uncertain demand2 for the welfare of the small shopkeeper depends entirely upon the frequency with which his limited stock is cleared out and replaced by fresh supplies4 #bfjd4 ,precautions4 ,but should the small capitalist still prefer opening in a suburban district1 where competition is less severe1 and rents and rates less burdensome1 there are certain precautions which he will do well to observe4 ,he should particularly guard against opening a shop to supply what may be termed the superfluities of life2 for the inhabitants of new suburban districts are those who1 like himself1 have resorted to a cheap residence for the sake of economy4 ,or if this be not the case--if they are people of independent means1 who prefer the detached villa to the town house1 squeezed up on both sides1 they have the means of riding and driving to town1 and will prefer choosing articles of taste and luxury from the best marts1 enriched by the finest display4 #bfje4 ,necessaries or ,luxuries4 ,the suburban shopkeeper should1 therefore1 confine himself to supplying the necessaries of life4 ,hungry people dislike to fetch their bread from five miles off2 and to bring vegetables from a long distance would evidently be a matter of considerable inconvenience4 ,the baker1 the butcher1 the greengrocer1 the beer retailer1 c41 are those who find their trade first established in suburban localities4 ,and not until these are doing well should the tailor1 the shoemaker1 the hatter1 the draper1 the hosier1 and others1 expect to find a return for their capital and reward for their labour4 #bfjf4 ,civility4 ,in larger localities1 where competition abounds1 the small shopkeeper frequently outstrips his more powerful rival by one element of success1 which may be added to any stock without cost1 but cannot be withheld without loss4 ,that element is civility4 ,it has already been spoken of elsewhere1 but must be enforced here1 as aiding the little means of the small shopkeeper to a wonderful degree4 ,a kind and obliging manner carries with it an indescribable charm4 ,it must not be a manner which indicates a mean1 grovelling time-serving spirit1 but a plain1 open1 and agreeable demeanour1 which seems to desire to oblige for the pleasure of doing so1 and not for the sake of squeezing an extra penny out of a customer's pocket4 #bfjg4 ,integrity4 ,the sole reliance of the shopkeeper should be in the integrity of his transactions1 and in the civility of his demeanour4 ,he should make it the interest and the pleasure of the customer to come to his shop4 ,if he does this1 he will form the very best connections1 and so long as he continues this system of business1 they will never desert him4 #bfjh4 ,duties of a ,shopkeeper4 ,he should cheerfully render his best labour and knowledge to serve those who approach his counter1 and place confidence in his transactions2 make himself alike to rich and poor1 but never resort to mean subterfuge and deception to gain approbation and support4 ,he should be frugal in his expenditure1 that in deriving profits from trade1 he may not trespass unduly upon the interest of others2 he should so hold the balance between man and man that he should feel nothing to reprove his conscience when the day comes for him to repose from his labours and live upon the fruits of his industry4 ,let the public discover such a man1 and they will flock around him for their own sakes4 #bfji4 ,a ,very ,useful ,book4 ,a very useful book1 ,the ,handy ,book of ,shopkeeping1 ,shopkeeper's ,guide #a 7published at one shilling71 enlarges upon these subjects in a very able manner1 and gives most useful hints to people in every dapartment of trade4 ,footnote #a3 ,houlston and ,sons1 ,london4 #bfaj4 ,early ,rising4 ,the difference between rising every morning at six and eight1 in the course of forty years1 amounts to #bi1bjj hours1 or three years one hundred and twenty-one days and sixteen hours1 which are equal to eight hours a day for exactly ten years ,so that rising at six will be the same as if ten years of life 7a weighty consideration7 were added1 wherein we may command eight hours every day for the cultivation of our minds and the despatch of business4 #bfaa4 ,frugality4 i4 ,the great philosopher1 ,dr4 ,franklin1 inspired the mouthpiece of his own eloquence1 ,poor ,richard1 with many a gem of purest ray serene1 encased in the homely garb of proverbial truisms4 ,on the subject of frugality we cannot do better than take the worthy ,mentor for our text1 and from it address our remarks4 ,a man may1 if he knows not how to save as he gets1 keep his nose all his life to the grindstone1 and die not worth a groat at last4 ,a fat kitchen makes a lean will4 ,many estates are spent in getting1 ,since women for tea forsook spinning and knitting1 ,and men for punch forsook hewing and splitting4 ii4 ,if you would be wealthy1 think of saving as well as of getting4 ,the ,indies have not made ,spain rich1 because her out-goes are greater than her in-comes4 iii4 ,away with your expensive follies1 and you will not have so much cause to complain of hard times1 heavy taxes1 and chargeable families4 iv4 ,what maintains one vice would bring up two children4 v4 ,you may think1 perhaps1 that a little tea1 or superfluities now and then1 diet a little more costly1 clothes a little finer1 and a little entertainment now and then1 can be no great matter2 but remember1 ,many a little makes a mickle4 vi4 ,beware of little expenses3 ,a small leak will sink a great ship1 as ,poor ,richard says2 and again1 ,who dainties love1 shall beggars prove2 and moreover1 ,fools make feasts and wise men eat them4 vii4 ,here you are all got together to this sale of fineries and nick-nacks4 ,you call them goods2 but if you do not take care they will prove evils to some of you4 ,you expect they will be sold cheap1 and perhaps they may1 for less than they cost2 but if you have no occasion for them they must be dear to you4 viii4 ,remember what ,poor ,richard says1 ,buy what thou hast no need of1 and ere long thou shalt sell thy necessaries4 ix4 ,at a great pennyworth1 pause awhile4 ,he means1 perhaps1 that the cheapness is apparent only1 and not real2 or the bargain1 by straightening thee in thy business1 may do thee more harm than good2 for in another place he says1 ,many have been ruined by buying good pennyworths4 x4 ,it is foolish to lay out money in the purchase of repentance2 and yet this folly is practised every day at auctions for want of minding the ,almanack4 #bfab4 ,cash and ,credit4 ,if you would get rich1 don't deal in bill books4 ,credit is the ,tempter in a new shape4 ,buy goods on trust1 and you will purchase a thousand articles that cash would never have dreamed of4 ,a shilling in the hand looks larger than ten shillings seen through the perspective of a three months' bill4 ,cash is practical1 while credit takes horribly to taste and romance4 ,let cash buy a dinner1 and you will have a beef-steak flanked with onions4 ,send credit to market1 and he will return with eight pairs of woodcocks and a peck of mushrooms4 ,credit believes in diamond pins and champagne suppers4 ,cash is more easily satisfied4 ,give him three meals a day1 and he doesn't care much if two of them are made up of roasted potatoes and a little salt4 ,cash is a good adviser1 while credit is a good fellow to be on visiting terms with4 ,if you want double chins and contentment1 do business with cash4 #bfac4 ,hints upon ,money ,matters4 ,have a supply of change in hand--shillings1 sixpences1 halfpence4 ,this will obviate the various inconveniences of keeping people at the door1 sending out at unreasonable times1 and running or calling after any inmate in the house1 supposed to be better provided with the needful4 ,the tradespeople with whom you regularly deal will always give you extra change1 when you are making purchases or paying bills2 while those to whom you apply for it1 on a sudden emergency1 may neither be willing nor able to do so4 ,some housekeepers object to this arrangement1 that1 as soon as five-pound notes or sovereigns are changed1 they always seem to go1 without their understanding how2 but to such persons ,i would humbly intimate1 that this is rather the fault of their not getting understanding1 than any inevitable consequence of getting change4 ,the fact is1 that it is the necessity of parting with your money which obliges you to get the larger pieces changed1 and not the circumstance of having smaller coin that necessitates your parting with your money1 though it certainly facilitates your doing so when the necessity arrives4 ,however1 as it is easier to count a few sovereigns than many shillings1 and loose money is most objectionable1 it is well to put up reserve change in small collective packets1 and to replenish the housekeeping purse from these daily or weekly1 as may be most convenient4 ,,death ,,does ,,not ,,blow ,a ,,trumpet4 #bfad4 ,save ,time and ,trouble4 ,if ,money for daily expenses has to pass through the hands of a servant1 it is a time-and-trouble-saving plan to settle with her every night1 and to make up her cash in hand to a certain similar sum4 ,this will prevent such puzzling calculations as the following3 ,let me see3 ,i gave you #ajs4 on ,saturday1 and #i;d4 the day before4 ,was it #i;d48 ,no1 it must have been #aa;d41 for ,i gave you #as41 and you gave me #a;d4 out for the beggar2 then there was #fs4 #f;d4 on ,monday1 and #h;d4 you owed me from last money2 and then the #as4 #f;d4 your master gave you for a parcel--you brought him #b;d4 back1 and #c;d-#a_/b4 out of the butcher's bill2 no--you had to give #c-a_/b;d4 to the butcher1 but you came to me for the #a_/b;d41 and ,i had no coppers1 so we still owe him the #a_/b;d42 by the way1 don't forget to pay him the next time you go4 ,then there's the baker--no1 ,i paid the baker myself1 and ,i think the housemaid paid the butter-man2 but you got in the cheese the day before1 and ,i have a sort of recollection that ,i may possibly owe you for that1 all but a few pence you must have had left of mine1 that ,i told you to take from off the chimney-piece4 ,well1 cook1 ,i think that's nearly all6 ,now how do your accounts stand8 ,this the poor cook1 who is a cook1 and not a conjuror1 finds it no easy matter to discover2 all that she is quite certain of is1 that her disbursements have somewhat exceeded her receipts1 and being an honest woman1 though a poor one1 she wishes to cheat neither her mistress nor herself2 but what with her memory and her want of it1 her involved payments1 and different receipts2 what she owed her mistress1 and what her mistress owes her2 what she got from her master1 and what was partly settled by the housemaid2 the balance from the butcher's bill1 and the intricacies of the cheese account1 the poor woman is perfectly bewildered4 ,she counts again and again2 recapitulates her mistress's data and her own2 sums upwards1 backwards1 and forwards1 and endeavours to explain the differences between them2 then1 if she can read and write1 she brings her slate to explain the explanation1 and the united calculations of maid and mistress1 which are after all entirely unavailing to produce a more correct account1 probably consume more time1 and are expressed in more words1 than would suffice to fill another volume like the present4 ,two minutes' daily reckoning from a regular sum in hand would do the business effectually1 and prevent either party from being out of pocket or out of temper4 ,thus1 for instance1 the maid has her usual sum of five shillings to account for2 she pays during the day1 for3 s4 d4 ,bread #a #i ,beer #j #f ,vegetables and fruit #j #aj ,milk #j #d ,matches #j #a ,parcel #a #j ,total #d #f ,this is easily reckoned1 even by the unlearned2 the mistress enters the items in her day-book1 takes the remaining sixpence1 and again gives her servant #es41 in convenient change1 to be as readily accounted for on the succeeding day4 ,home ,truths for ,home ,peace2 or1 ,muddle ,defeated4 ,,time ,,brings ,,everything ,,to ,,those ,,who ,,can ,,wait4 #bfae4 ,don't ,run in ,debt4 ,don't run in debt2--never mind1 never mind ,if your clothes are faded and torn3 ,mend them up1 make them do2 it is better by far ,than to have the heart weary and worn4 ,who'll love you the more for the shape of your hat1 ,or your ruff1 or the tie of your shoe1 ,the cut of your vest1 or your boots1 or cravat1 ,if they know you're in debt for the new8 ,there's no comfort1 ,i tell you1 in walking the street ,in fine clothes1 if you know you're in debt1 ,and feel that1 perchance1 you some tradesman may meet1 ,who will sneer--,they're not paid for yet4 ,good friends1 let me beg of you1 don't run in debt2 ,if the chairs and the sofas are old1 ,they will fit your back better than any new set1 ,unless they are paid for--with gold2 ,if the house is too small1 draw the closer together1 ,keep it warm with a hearty good-will2 ,a big one unpaid for1 in all kinds of weather1 ,will send to your warm heart a chill4 ,don't run in debt--now1 dear girls1 take a hint1 if the fashions have changed since last season1 ,old ,nature is out in the very same tint1 ,and old ,nature1 we think1 has some reason2 ,but just say to your friend1 that you cannot afford ,to spend time to keep up with the fashion2 ,that your purse is too light and your honour too bright1 ,to be tarnished with such silly passion4 ,men1 don't run in debt--let your friends1 if they can4 ,have fine houses1 and feathers1 and flowers3 ,but1 unless they are paid for1 be more of a man ,than to envy their sunshiny hours4 ,if you've money to spare1 ,i have nothing to say-- ,spend your silver and gold as you please2 ,but mind you1 the man who his bill has to pay ,is the man who is never at ease4 ,kind husbands1 don't run into debt any more2 ',twill fill your wives' cup full of sorrow ,to know that a neighbour may call at your door1 ,with a claim you must settle to-morrow ,oh6 take my advice--it is good1 it is true6 ,but1 lest you may some of you doubt it1 ,i'll whisper a secret now1 seeing 'tis you-- ,i have tried it1 and know all about it1 ,the chain of a debtor is heavy and cold4 ,its links all corrosion and rust2 ,gild it o'er as you will1 it is never of gold1 ,then spurn it aside with disgust4 #bfaf4 ,carving1 ,ceremonies of the ,table1 c4 ,a dinner-table should be well laid1 well lighted1 and always afford a little spare room4 ,it is better to invite one friend less in number1 than to destroy the comfort of the whole party4 #bfag4 ,the ,laying out of a ,table4 ,the laying out of a table must greatly depend upon the nature of the dinner or supper1 the taste of the host1 the description of the company1 and the appliances possessed4 ,it would be useless1 therefore1 to lay down specific rules4 ,the whiteness of the table-cloth1 the clearness of glass1 the polish of plate1 and the judicious distribution of ornamental groups of fruits and flowers1 are matters deserving the utmost attention4 #bfah4 ,a ,sideboard4 ,a sideboard will greatly relieve a crowded table1 upon which may be placed many things incidental to the successive courses1 until they are required4 #bfai4 ,menu4 ,a bill of fare or ,menu at large dinner parties1 where there are several courses1 should be provided neatly inscribed upon small tablets1 and distributed about the table1 that the diners may know what there is to come4 #bfbj4 ,napkins4 ,napkins should be folded neatly4 ,the ,french method1 which is very easy1 of folding the napkin like a fan1 placing it in a glass1 and spreading out the upper part1 is very pleasing4 ,but the ,english method of folding is like a slipper1 and placing the bread inside its folds is convenient as well as neat4 ,,as ,,the ,,virtue ,,is ,,in ,,the ,,tree1 ,,such ,,is ,,the ,,fruit4 #bfba4 ,bread4 ,bread should be cut into thick squares1 the last thing after the table is laid4 ,if cut too early it becomes dry4 ,a tray should he provided1 in which there should be a further supply of bread1 new1 stale1 and brown4 ,for cheese1 pulled bread should be provided4 #bfbb4 ,carving-knives4 ,carving-knives should be put in edge before the dinner commences1 for nothing irritates a good carver1 or perplexes a bad one1 more than a knife which refuses to perform its office2 and there is nothing more annoying to the company than to see the carving-knife gliding to and fro over the steel while the dinner is getting cold1 and their appetites are being exhausted by delay4 #bfbc4 ,joints4 ,joints that require carving should be set upon dishes sufficiently large4 ,the space of the table may be economised by setting upon small dishes those things that do not require carving4 #bfbd4 ,the ,carver4 ,the carver should have plenty of room1 however closely the diners are compelled to sit together4 #bfbe4 ,the ,vegetables4 ,the vegetables1 if the table is very crowded1 may be placed upon the sideboard1 and handed round by those who wait upon the guests4 #bfbf4 ,smaller ,joints4 ,geese1 ,turkeys1 ,poultry1 ,sucking-pigs1 c41 should be ,,carved ,,before ,,being ,,set ,,on ,,table2 especially in those cases where the whole or the principal part of such dishes is likely to be consumed4 #bfbg4 ,handing ,round4 ,the carver should supply the plates1 and the waiter hand them round1 instead of putting the question to each guest as to which part he prefers1 and then striving to serve him with it1 to the prejudice of others present4 #bfbh4 ,ladies4 ,ladies should be helped before gentlemen4 #bfbi4 ,waiters4 ,waiters should present dishes on the left hand2 so that the diner may help himself with his right4 #bfcj4 ,wine4 ,wine should be taken after the first course2 and it will be found more convenient to let the waiter serve it1 than to hand the decanters round1 or to allow the guests to fill for themselves4 #bfca4 ,removal4 ,waiters should be instructed to remove whatever articles upon the table are thrown into disuse by the progress of the dinner1 as soon as they are at liberty4 #bfcb4 ,finger-,bowls4 ,finger-glasses1 or glass bowls1 filled with water1 slightly scented or not1 as may be preferred1 and slightly warm in winter1 and iced in summer1 should be handed round4 #bfcc4 ,dessert4 ,when the dessert is served1 the wine should be set upon the table1 and the decanters passed round by the company4 #bfcd4 ,fried ,fish4 ,fried fish should be divided into suitable slices1 before the fire1 as soon as it leaves the frying-pan4 #bfce4 ,cod's ,head and ,shoulders4 ,the thick part of the back is best4 ,it should be carved in unbroken slices1 and each solid slice should be accompanied by a bit of the sound1 from under the back-bone1 or from the cheek1 jaws1 tongue1 c41 of the head4 #bfcf4 ,hake4 ,hake1 if sent to table1 simply boiled1 is served as cod4 ,the better way of dressing hake is to cut it transversely to the length into slices about one inch in thickness4 ,these should be fried and sent to table garnished with parsley4 #bfcg4 ,turbot4 ,strike the fish-slice along the back-bone1 which runs from head to tail1 and then serve square slices from the thick part1 accompanying each slice with some of the gelatinous skin of the fins and thin part1 which may be raised by laying the fish-slice flat4 #bfch4 ,brill4 ,brill is served in the same manner4 #bfci4 ,john ,dory4 ,john ,dory is also served in the same way4 ,this fish has a favourite piece on the cheek4 #bfdj4 ,plaice and ,flat-fish4 ,plaice and flat-fish generally1 are served in the same manner4 #bfda4 ,soles4 ,soles1 when large1 may be served as turbot2 but when small they should be sliced across4 #bfdb4 ,salmon4 ,serve a slice of the thick with a smaller slice of the thin part4 ,keep the flakes of the thick part as unbroken as possible4 #bfdc4 ,mackerel4 ,mackerel should be served in pieces cut through the side when they are large4 ,it small1 they may be divided through the back-bone1 and served in halves4 ,the shoulder part is considered the best4 #bfdd4 ,haddock and ,gurnet4 ,haddock and ,gurnet are served as directed for mackerel4 #bfde4 ,whiting4 ,whiting are usually fried and curled2 they should be cut in halves down the back1 and served4 ,the shoulder-part is best4 #bfdf4 ,eels4 ,eels are usually cut into several pieces1 either for stewing or frying4 ,the thick parts are considered best4 #bfdg4 ,trout4 ,trout1 if small1 are served whole2 if large1 they may be divided through the back-bone and served in halves4 ,the same applies to perch and other smaller fresh-water fish4 #bfdh4 ,pike and ,jack4 ,pike and ,jack should be served in thick unbroken pieces taken from the side or shoulder of the fish accompanied by a piece of the stuffing with which these fish are usually filled4 #bfdi4 ,remarks4 ,the roes of mackerel1 the sound of cod1 the head of carp1 the cheek of ,john ,dory1 the liver of cod1 c41 are severally considered delicacies1 though not by all persons4 #bfej4 ,saddle of ,mutton4 ,cut thin slices parallel with the back-bone2 or slice it obliquely from the bone to the edge4 #bfea4 ,haunch of ,mutton or ,venison4 ,make an incision across the knuckle-end1 right into the bone1 and set free the gravy4 ,then cut thin slices the whole length of the haunch4 ,serve pieces of fat with slices of lean4 #bfeb4 ,rump or ,sirloin of ,beef4 ,the undercut1 called the fillet1 is exceedingly tender1 and some carvers will turn the joint and serve the fillet first1 reserving the meat on the upper part to be eaten cold4 ,from the upper part1 whether hot or cold1 the slices should be cut lengthways from top to bottom1 so that the fat and lean may be distributed in fair proportions4 #bfec4 ,ribs of ,beef4 ,ribs of beef are carved in the same way as the sirloin2 but there is no fillet4 #bfed4 ,round of ,beef4 ,first cut away the irregular outside pieces1 to obtain a good surface1 and then serve thin and broad slices4 ,serve bits of the udder fat with the lean4 #bfee4 ,brisket of ,beef4 ,cut off the outside1 and then serve long slices1 cut the whole length of the bones4 #bfef4 ,shoulder of ,mutton4 ,make a cross incision on the fore-part of the shoulder1 and serve slices from both sides of the incision2 then cut slices lengthways along the shoulder-blade4 ,cut fat slices from the round corner4 ,another and more economical way1 is to cut slices from the under part when first brought to table4 ,the joint then presents a better appearance when cold4 #bfeg4 ,leg of ,mutton4 ,make an incision across the centre1 and serve from the knuckle-side1 or the opposite1 according to choice4 ,the knuckle-side will be generally found well done1 and the opposite side underdone1 for those who prefer it4 #bfeh4 ,loin of ,mutton4 ,cut down between the bones1 into chops4 #bfei4 ,quarter of ,lamb4 ,lay the knife flat1 and cut off the shoulder4 ,the proper point for incision will be indicated by the position of the shoulder4 ,a little lemon juice may be squeezed over the divided part1 and a little ,cayenne pepper1 and the shoulder transferred to another dish1 for the opposite end of the table4 ,next separate the brisket1 or short bones1 by cutting lengthways along the breast4 ,then serve from either part as desired4 ,,travel ,,north1 ,,or ,,south1 ,,or ,,east1 ,,or ,,west444 #bffj4 ,loin of ,veal4 ,loin of veal may be cut across through the thick part2 or slices may be taken in the direction of the bones4 ,serve pieces of kidney and fat with each plate4 #bfja4 ,fillet of ,veal4 ,fillet of veal is carved as a round of beef4 ,the browned bits of the outside are esteemed1 and should be shared among the company1 with bits of fat1 and of forcemeat from the centre4 #bffb4 ,breast of ,veal4 ,breast of veal should be divided by cutting the ,,brisket1 or soft bones1 the same as the basket of lamb4 ,when the sweetbread comes to table with the breast1 a small piece should be served on each plate4 #bffc4 ,sucking-,pig4 ,sucking-pig should be sent to table in two halves1 the head divided1 and one half laid at each end of the dish4 ,the shoulders and legs should be taken off by the obvious method of laying the knife under them1 and lifting the joint out4 ,they may be served whole1 or divided4 ,the ribs are easily divided1 and are considered choice4 #bffd4 ,tongues4 ,tongues are cut across in tolerably thick slices4 #bffe4 ,calves' ,heads4 ,calves' heads are carved across the cheek1 and pieces taken from any part that is come-at-able4 ,the tongue and brain sauce are served separate4 #bfff4 ,knuckle of ,veal4 ,knuckle of veal is carved by cutting off the outside pieces1 and then obtaining good slices1 and apportioning the fat to the lean1 adding bits of the sinew that lie around the joint4 #bffg4 ,leg of ,pork4 ,leg of pork is carved as a ham1 but in thicker slices2 when stuffed1 the stuffing must be sought for under the skin at the large end4 #bffh4 ,loin of ,pork4 ,loin of pork is carved the same as a loin of mutton4 #bffi4 ,spare-rib of ,pork4 ,spare-rib of pork is carved by separating the chops1 which should previously have been jointed4 ,cut as far as the joint1 then return the knife to the point of the bones1 and press over1 to disclose the joint1 which may then be relieved with the point of the knife4 #bfgj4 ,hams4 ,hams are cut in very thin slices from the knuckle to the blade4 #bfga4 ,pheasants4 ,carve the breast in slices4 ,then take off the legs and wings4 #bfgb4 ,fowls4 ,fix the fork firmly into the breast1 then slip the knife under the legs1 and lay it over and dis-joint2 detach the wings in the same manner4 ,do the same on both sides1 ,the smaller bones require a little practice1 and it would be well to watch the operations of a good carver4 ,when the merry-thought has been removed 7which it may be by slipping the knife through at the point of the breast71 and the neck-bones drawn out1 the trunk may be turned over1 and the knife thrust through the back-bone4 #bfgc4 ,partridges4 ,partridges are best carved by cutting off the breast1 and then dividing it4 ,but for more economical carving1 the wings may be cut with a small breast slice attached4 #bfgd4 ,woodcocks4 ,woodcocks may be cut right through the centre1 from head to tail4 ,serve with each portion a piece of the toast upon which they come to table4 #bfge4 ,pigeons4 ,pigeons may be carved as woodcocks1 or as partridges4 #bfgf4 ,snipes4 ,snipes may be carved the same as woodcocks4 #bfgg4 ,turkey4 ,cut slices from each side of the breast down1 to the ribs2 the legs may then be removed1 and the thighs divided from the drumsticks1 which are generally tough2 but the pinions of the wing are very good1 and the white part of the wing is preferred by many to the breast4 ,the stuffing is usually put in the breast2 but when truffles1 mushrooms1 or oysters are put into the body1 an opening must be made into it by cutting through the apron4 #bfgh4 ,goose4 ,the apron must be cut off in a circular direction1 when a glass of port wine1 mixed with a teaspoonful of mustard1 may be poured into the body or not4 ,some of the stuffing should then be drawn out1 and1 the neck of the goose being turned a little towards the carver1 the flesh of the breast should be sliced on each side of the bone4 ,the wings may then be taken off1 then the legs4 ,the other parts are carved the same as a fowl4 ,a ,,man',s ,,own ,,hose ,,is ,,still ,,the ,,best4 #bfgi4 ,ducks4 ,ducks may be carved1 when large1 the same as geese2 but when young1 like chickens4 ,the thigh joints1 however1 lie much closer into the trunk than those of fowls4 #bfhj4 ,hares4 ,hares should be placed with their heads to the left of the carver4 ,slices may be taken down the whole length of the back2 the legs1 which1 next to the back1 are considered the best eating1 may then be taken off1 and the flesh divided from or served upon them1 after the small bones have been parted from the thighs4 ,the shoulders1 which are not much esteemed1 though sometimes liked by sportsmen1 may be taken off by passing the knife between the joint and the trunk4 ,when a hare is young1 the back is sometimes divided at the joints into three or four parts1 after being freed from the ribs and under-skin4 #bfha4 ,remarks4 ,sufficient general instructions are here given to enable the carver1 by observation and practice1 to acquit himself well4 ,the art of carving does not consist merely in dissecting the joints sent to table1 but in the judicious and economical distribution of them1 and the grace and neatness with which this distribution is effected4 ,every dish ahould be sent to table properly garnished 7where needed71 and the carver should preserve the neatness of the arrangement as much as possible4 #bfhb4 ,dyeing4 ,the filaments from which stuffs of all kinds are fabricated are derived either from the animal or vegetable kingdom4 ,we recognise the former by the property they possess of liberating ammonia on being treated with potash2 while the latter afford a liquor having an acid reaction under the same treatment4 ,the animal kingdom furnishes three varieties--silk1 wool1 and the furs1 c41 of various animals2 the vegetable kingdom also three--flax1 hemp1 and cotton3 all of which require certain preliminary preparations to render them fit for the dyer1 which do not come within our province1 our space only admitting of a rapid glance at the production of the various colours4 #bfhc4 ,general ,observations4 ,the various shades produced by colouring matters may be classed in one or other of the following groups3 #a4 ,blues #b4 ,reds ,simple4 #c4 ,yellows #d4 ,violets #e4 ,orange colours ,binary4 #f4 ,greens #g4 ,compound colours #h4 ,black ,ternary4 ,some colours adhere at once to the stuff1 and are called substantial colours2 while others require that the material to be dyed should undergo some previous preparation in order to render it permanent4 ,the substances used to fix the colouring matters are called mordants1 which should possess four qualifications3 i4 ,they should possess an equal affinity for the fibre of the material and the colouring matter4 ii4 ,they should be incapable of injuring or destroying either by prolonged action1 iii4 ,they should form1 with the colour1 a compound capable of resisting the action of air and water4 iv4 ,they should be capable of readily conforming to the various operations of the dyer4 #bfhd4 ,the ,mordants4 ,for the reasons just given1 the acetate or tartrate of iron is preferable to the sulphate2 and the acetate or tartrate of alumina to alum4 ,for reds1 yellows1 green1 and pinks1 aluminous mordants are to be used4 ,for blacks1 browns1 puces1 and violets1 the acetate or tartrate of iron must be employed4 ,for scarlets1 use a tin mordant1 made by dissolving in strong nitric acid one-eighth of its weight of sal-ammoniac1 then adding by degrees one-eighth of its weight of tin1 and diluting the solution with one-fourth of its weight of water4 ,,cunning ,,men',s ,,cloaks ,,sometimes ,,fall4 #bfhe4 ,calico1 ,linen1 and ,muslin 7,blue74 ,blue4--,wash well to remove dressing1 and dry2 then dip in a strong solution of sulphate of indigo--partly saturated with potash--and hang up4 ,dry a piece to see if the colour is deep enough2 if not dip again4 ,saxon ,blue4--,boil the article in alum1 and then dip in a strong solution of chemical blue4 #bfhf4 ,calico1 ,linen1 and ,muslin 7,buff74 ,buff4--,boil an ounce of anatto in three quarts of water1 add two ounces of potash1 stir well1 and put in the calico while boiling1 and stir well for five minutes2 remove and plunge into cold pump water1 hang up the articles without wringing1 and when almost dry1 fold4 #bfhg4 ,calico1 ,linen1 and ,muslin 7,pink74 ,pink4--,immerse in the acetate of alumina mordant1 and then in the colouring of a pink saucer4 #bfhh4 ,calico1 ,linen1 and ,muslin 7,green74 ,green4--,boil the article in an alum mordant1 and then in a solution of indigo mixed with any of the yellow dyes until the proper colour is obtained4 #bfhi4 ,calico1 ,linen1 and ,muslin 7,yellow74 ,yellow4 i4 ,cut potato tops when in flower1 and express the juice2 steep articles in this for forty-eight hours4 ii4 ,dip in a strong solution of weld after boiling in an aluminous mordant4 ,turmeric1 fustic1 anatto1 c41 will answer the same as weld4 #bfij4 ,cloth 7,black74 ,impregnate the material with the acetate of iron mordant1 and then boil in a decoction of madder and logwood4 #bfia4 ,cloth 7,madder ,red74 ,boil the cloth in a weak solution of pearlash--an ounce to a gallon of water1--wash1 dry1 and then steep in a decoction of bruised nutgalls4 ,after drying it is to be steeped twice in dry alum water1 then dried1 and boiled in a decoction made of three quarters of a pound of madder to every pound of the article4 ,it should then be taken out and dried1 and steeped in a second bath in the same manner4 ,when dyed1 the articles should be washed in warm soap and water1 to remove a dun-coloured matter given out by the madder4 #bfib4 ,cloth 7,scarlet74 ,three quarters of a pint of a tin mordant1 made by dissolving three pounds of tin in sixty pounds of hydrochloric acid1 is added to every pound of lac dye1 and digested for six hours4 ,to dye twenty-five pounds of cloth1 a tin boiler of seventy-five gallons capacity should be filled nearly full with water1 and a fire kindled under it4 ,when the heat is #aej ,fahr41 half a handful of bran and two ounces of tin mordant are to be thrown into it4 ,the froth which arises is skimmed off1 the liquor is made to boil1 and two pounds and three quarters of lac dye1 previously mixed with a pound and three quarters of the solvent1 and fourteen ounces of the tin solvent1 are added4 ,immediately afterwards two pounds and three quarters of tartar1 and a pound of ground sumach1 both tied up in a linen bag1 are to be added1 and suspended in the bath for five minutes4 ,the fire being withdrawn1 five gallons of cold water and two pints and three quarters of tin mordant being poured into the bath1 the cloth is immersed in it4 ,the fire is then replaced1 and the liquid made to boil rapidly for an hour1 when the cloth is removed and washed in pure water4 #bfic4 ,cloth 7,yellow74 ,use ,no4 ii4 for calico4 ,quercitron and weld produce a solid yellow2 fustic a very brilliant tint2 while turmeric yields a less solid yellow4 #bfid4 ,feathers 7,black74 ,use the same as for cloth4 #bfie4 ,feathers 7,blue74 ,every shade may be given by indigo--or dip in silk dye4 #bfif4 ,feathers 7,crimson74 ,dip in acetate of alumina mordant1 then in a boiling-hot decoction of ,brazil-wood--and1 last of all1 pass through a bath of cudbear4 #bfig4 ,feathers 7,pink1 or ,rose-colour74 ,pink1 or rose-colour1 is given by safflower and lemon juice4 #bfih4 ,feathers 7,deep ,red74 ,proceed as for crimson1 omitting the cudbear bath4 ,,the ,,fat ,,man ,,knoweth ,,not ,,what ,,the ,,lean ,,think4 #bfii4 ,feathers 7,yellow74 ,mordant with acetate of alumina1 and dip in a bath of turmeric or weld4 #bgjj4 ,hair 7,black74 ,as the object in view is simply to dye the hair without tingeing the skin1 the following will be found the best3--,take equal parts of litharge and lime2 mix well1 and form into a paste with water1 if a black is desired2 with milk if brown4 ,clean the head with a small tooth comb1 and then well wash the hair with soda and water to free it from grease2 then lay on the paste pretty thick1 and cover the head with oilskin or a cabbage-leaf1 after which go to bed4 ,next morning the powder should be carefully brushed away1 and the hair oiled4 #bgja4 ,leather 7,black74 ,use ,no4 iv4 black stain 7see par4 #adcj71 and polish with oil4 #bgjb4 ,gloves 7,nankeen74 ,steep saffron in boiling-hot soft water for about twelve hours2 sew up the tops of the gloves1 to prevent the dye staining the insides1 wet them over with a sponge dipped in the liquid4 ,a teacupful of dye will do a pair of gloves4 #bgjc4 ,gloves 7,purple74 ,boil four ounces of logwood and two ounces of roche alum in three pints of soft water till half wasted2 strain1 and let it cool4 ,sew up the tops1 go over the outsides with a brush or sponge twice2 then rub off the loose dye with a coarse cloth4 ,beat up the white of an egg1 and rub it over the leather with a sponge4 ,vinegar will remove the stain from the hands4 #bgjd4 ,silk 7,black74 ,the same as for cloth1 but black dyeing is difficult4 #bgje4 ,silk 7,blue74 i4 ,wash quite clean1 rinse well1 and then dip in a hot solution of sulphate of iron3 after a short time take it out and rinse again4 ,have ready in another vessel a hot solution of prussiate of potash1 to which a small quantity of sulphuric acid has been added4 ,dip the silk in this liquid2 on removal rinse in clean water1 and expose to the air to dry4 ii4 ,wash well1 rinse1 wring out1 and then dip in the following3--,boil a pound of indigo1 two pounds of woad1 and three ounces of alum1 in a gallon of water4 ,when the silk is of a proper colour1 remove1 rinse1 and dry4 #bgjf4 ,silk 7,carnation74 ,boil two gallons of wheat and an ounce of alum in four gallons of water2 strain through a fine sieve2 dissolve half a pound more of alum and white tartar2 add three pounds of madder1 then put in the silk at a moderate heat4 #bgjg4 ,silk 7,crimson74 ,take about a spoonful of cudbear1 put it into a small pan1 pour boiling water upon it2 stir and let it stand a few minutes1 then put in the silk1 and turn it over in a short time1 and when the colour is full enough1 take it out2 but if it should require more violet or crimson1 add a spoonful or two of purple archil to some warm water2 steep1 and dry it within doors4 ,it must be mangled1 and ought to be pressed4 #bgjh4 ,silk 7,lilac74 ,for every pound of silk1 take one and a half pounds of archil1 mix it well with the liquor2 make it boil for a quarter of an hour1 dip the silk quickly1 then let it cool1 and wash it in river water1 and a fine half violet1 or lilac1 more or less full1 will be obtained4 #bgji4 ,silk 7,madder ,red74 ,use the dye for cloth4 #bgaj4 ,silk 7,yellow74 ,take clear wheat bran liquor fifteen pounds1 in which dissolve three quarters of a pound of alum2 boil the silk in this for two hours1 and afterwards take half a pound of weld1 and boil it till the colour is good4 ,nitre used with alum and water in the first boiling fixes the colour4 #bgaa4 ,wool 7,blue74 ,boil in a decoction of logwood and sulphate or acetate of copper4 #bgab4 ,wool 7,brown74 ,steep in an infusion of green walnut-peels4 #bgac4 ,wool 7,drab74 ,impregnate with brown oxide of iron1 and then dip in a bath of quercitron bark4 ,it sumach is added1 it will make the colour a dark brown4 ,,no ,,lock ,,will ,,hold ,,gainst ,,keys ,,of ,,gold4 #bgad4 ,wool 7,green74 ,first imbue with the blue1 then with the yellow dye4 #bgae4 ,wool 7,orange74 ,dye first with the red dye for cloth1 and then with a yellow4 #bgaf4 ,wool 7,red74 ,take four and a half pounds of cream of tartar1 four and a quarter pounds of alum2 boil the wool gently for two hours2 let it cool1 and wash it on the following day in pure water4 ,infuse twelve pounds of madder for half an hour with a pound of chloride of tin1 in lukewarm water2 filter through canvas1 remove the dye from the canvas1 and put it in the bath1 which is to be heated to #ajj ,fahr42 add two ounces of aluminous mordant1 put the wool in1 and raise to boiling heat4 ,remove the wool1 wash1 and soak for a quarter of an hour in a solution of white soap in water4 #bgag4 ,wool 7,yellow74 ,dye with that used for calico1 c4 #bgah4 ,dyeing ,bonnets4 ,chip and straw bonnets or hats may be dyed black by boiling them three or four hours in a strong liquor of logwood1 adding a little green copperas occasionally4 ,let the bonnets remain in the liquor all night1 then take out to dry in the air4 ,if the black is not satisfactory1 dye again after drying4 ,rub inside and out with a sponge moistened in fine oil4 ,then block4 #bgai4 ,to ,dye ,hair and ,feathers ,green4 ,take of either verdigris or verditer one ounce2 gum water1 one pint2 mix them well1 and dip the hair or feathers into the mixture1 shaking them well about4 #bgbj4 ,to ,clean ,white ,satin and ,flowered ,silks4 i4 ,mix sifted stale bread-crumbs with powder blue1 and rub it thoroughly all over the article2 then shake it well1 and dust it with clean soft cloths4 ,afterwards1 where there are any gold or silver flowers1 take a piece of crimson ingrain velvet1 rub the flowers with it1 which will restore them to their original lustre4 ii4 ,pass them through a solution of fine hard soap of a moderate heat1 drawing them through the hand2 rinse in lukewarm water1 dry1 and finish by pinning out4 ,brush the flossy or bright side with a clean clothes-brush1 the way of the nap4 ,finish them by dipping a sponge into a size1 made by boiling isinglass in water1 and rub the wrong side4 ,rinse out a second time1 and brush1 and dry near a fire in a warm room4 ,silk may be treated in the same way1 but not brushed4 #bgba4 ,cleaning ,silk1 ,satins1 ,coloured ,woollen ,dresses1 c4 ,four ounces of soft soap1 four ounces of honey1 the white of an egg1 and a wineglassful of gin2 mix well together1 and scour the article with a rather hard brush thoroughly2 afterwards rinse it in cold water1 leave to drain1 and iron whilst quite damp4 #bgbb4 ,to ,clean ,black ,cloth ,clothes4 ,clean the garments well1 then boil four ounces of logwood in a boiler or copper containing two or three gallons of water for half an hour2 dip the clothes in warm water and squeeze dry1 then put them into the copper and boil for half an hour4 ,take them out1 and add three drachms of sulphate of iron2 boil for half an hour1 then take them out and hang them up for an hour or two2 take them down1 rinse them thrice in cold water1 dry well1 and rub with a soft brush which has had a few drops of olive oil applied to its surface4 ,if the clothes are threadbare about the elbows1 cuffs1 c41 raise the nap with a teasel or half worn hatter's card1 filled with flocks1 and when sufficiently raised1 lay the nap the right way with a hard brush4 #bgbc4 ,to ,clean ,furs4 ,strip the fur articles of their stuffing and binding1 and lay them as nearly as possible in a flat position ,they must then be subjected to a very brisk brushing1 with a stiff clothes-brush2 after this any moth-eaten parts must be cut out1 and neatly replaced by new bits of fur to match4 ,sable1 chinchilla1 squirrel1 fitch1 c41 should be treated as follows3 ,warm a quantity of new bran in a pan1 taking care that it does not burn1 to prevent which it must be actively stirred4 ,when well warmed1 rub it thoroughly into the fur with the hand4 ,repeat this two or three times3 then shake the fur1 and give it another sharp brushing until free from dust4 ,white furs1 ermine1 c41 may be cleaned as follows3--,lay the fur on a table1 and rub it well with bran made moist with warm water2 rub until quite dry1 and afterwards with dry bran4 ,the wet bran should be put on with flannel1 and the dry with a piece of book muslin4 ,the light furs1 in addition to the above1 should be well rubbed with magnesia1 or a piece of book muslin1 after the bran process4 ,furs are usually much improved by stretching1 which may be managed as follows3 ,to a pint of soft water add three ounces of salt1 dissolve2 with this solution1 sponge the inside of the skin 7taking care not to wet the fur7 until it becomes thoroughly saturated2 then lay it carefully on a board with the fur side downwards1 in its natural position2 then stretch as much as it will bear1 and to the required shape1 and fasten with small tacks4 ,the drying may be accelerated by placing the skin a little distance from the fire or stove4 ,,gold ,,is ,,no ,,balm ,,to ,a ,,wounded ,,spirit4 #bgbd4 ,cleansing ,feathers of their ,animal ,oil4 ,the following receipt gained a premium from the ,society of ,arts3--,take for every gallon of clean water one pound of quicklime1 mix them well together1 and when the undissolved lime is precipitated in fine powder1 pour off the clean lime water for use4 ,put the feathers to be cleaned in another tub1 and add to them a quantity of the clean lime water1 sufficient to cover them about three inches when well immersed and stirred about therein4 ,the feathers1 when thoroughly moistened1 will sink1 and should remain in the lime water three or four days2 after which the foul liquor should be separated from them1 by laying them in a sieve4 ,the feathers should be afterwards well washed in clean water1 and dried upon nets1 the meshes of which may be about the fineness of cabbage nets4 ,the feathers must be from time to time shaken on the nets1 and1 as they get dry1 they will fall through the meshes1 and must be collected for use4 ,the admission of air will be serviceable in drying4 ,the process will be completed in three weeks4 ,when thus prepared1 the feathers need only be beaten to get rid of the dust4 #bgbe4 ,to ,clean ,white ,ostrich ,feathers4 ,four ounces of white soap1 cut small1 dissolved in four pints of water1 rather hot1 in a large basin2 make the solution into a lather1 by beating it with birch rods1 or wires4 ,introduce the feathers1 and rub well with the hands for five or six minutes4 ,after this soaping1 wash in clean water1 as hot as the hand can bear4 ,shake until dry4 #bgbf4 ,cleaning ,straw ,bonnets4 ,they may be washed with soap and water1 rinsed in clear water1 and dried in the air4 ,then wash them over with white of egg well beaten1 ,remove the wire before washing4 ,old straw bonnets may be picked to pieces1 and put together for children1 the head parts being cut out4 #bgbg4 ,to ,bleach a ,faded ,dress4 ,wash it well in hot suds1 and boil it until the colour seems to be gone1 then wash1 and rinse1 and dry it in the sun2 if still not quite white1 repeat the boiling4 #bgbh4 ,bleaching ,straw ,bonnets1 c4 ,wash them in pure water1 scrubbing them with a brush4 ,then put them into a box in which has been set a saucer of burning sulphur4 ,cover them up1 so that the fumes may bleach them4 #bgbi4 ,clothes ,balls4 ,take some fullers' earth1 dried till it crumbles to powder3 moisten it with the juice of lemon1 add a small quantity of pearlash1 work and knead carefully together till it forms a thick paste2 make into balls1 and dry them in the sun4 ,moisten the spot on clothes with water1 then rub it with the ball4 ,wash out the spot with pure water4 ,o ,,heart6 ,,but ,,try ,,it ,,once2--',,tis ,,easy ,,to ,,be444 #bgcj4 ,to ,wash ,china ,crpe ,scarves1 c4 ,if the fabric be good1 these articles of dress can be washed as frequently as may be required1 and no diminution of their beauty will be discoverable1 even when the various shades of green have been employed among other colours in the patterns4 ,in cleaning them1 make a strong lather of boiling water2 suffer it to cool2 when cold or nearly so1 wash the scarf quickly and thoroughly1 dip it immediately in cold hard water in which a little salt has been thrown 7to preserve the colours71 rinse1 squeeze1 and hang it out to dry in the open air2 pin it at its extreme edge to the line1 so that it may not in any part be folded together3 the more rapidly it dries the clearer it will be4 #bgca4 ,to ,wash a ,white ,lace ,veil4 ,put the veil into a strong lather of white soap and very clear water1 and let it simmer slowly for a quarter of an hour2 take it out and squeeze it well1 but be sure not to rub it3 rinse it twice in cold water1 the second time with a drop or two of liquid blue4 ,have ready some very clear weak gum arabic water1 or some thin starch1 or rice water2 pass the veil through it1 and clear it by clapping2 then stretch it out evenly1 and pin it to dry on a linen cloth1 making the edge as straight as possible1 opening out all the scallops1 and fastening each with pins4 ,when dry1 lay a piece of thin muslin smoothly over it1 and iron it on the wrong side4 #bgcb4 ,blond ,lace4 ,blond lace may be revived by breathing upon it1 and shaking and flapping it4 ,the use of the iron turns the lace yellow4 #bgcc4 ,washing ,bed ,furniture1 c4 ,before putting into the water1 see that you shake off as much dust as possible1 or you will greatly increase your labour4 ,use no soda1 or pearlash1 or the articles will lose their colour4 ,use soft water1 not hot1 but warm3 have plenty of it4 ,rub with mottled soap4 ,on wringing out the second liquor1 dip each piece into cold hard water for finishing4 ,shake out well1 and dry quickly4 ,if starch is desired1 it may be stirred into the rinsing water4 #bgcd4 ,washing with ,lime 7#a74 ,half a pound of soap2 half a pound of soda2 quarter of a pound of quick-lime4 ,cut up the soap and dissolve it in half a gallon of boiling water2 pour half a gallon of boiling water over the soda1 and enough boiling water over the quick-lime to cover it4 ,the lime must be quick and fresh2 if quick1 it will bubble up when the hot water is poured over it4 ,prepare each of these in separate vessels2 put the dissolved lime and soda together1 and boil them for twenty minutes2 then pour them into a jar to settle4 #bgce4 ,washing with ,lime 7#b74 ,after having made the ,preparation1 set aside the flannels and coloured articles1 as they must not be washed in this way4 ,they may be washed in the usual way while the others are boiling4 ,the night before1 the collars and wristbands of shirts1 the feet of stockings1 c41 should be rubbed well with soap and set to soak4 ,in the morning pour ten gallons of water into the copper1 and having strained the mixture of lime and soda well1 taking great care not to disturb the settlings1 put it1 together with the soap1 into the water1 and make the whole boil before putting in the clothes4 ,a plate should be placed at the bottom of the copper1 to prevent the clothes from burning4 ,boil each lot of clothes from half an hour to an hour1 then rinse them well in cold blue water4 ,when dry they will be beautifully white4 ,the same water will do for three lots4 ,wash the finer things first4 #bgcf4 ,washing4 7,supremacy of ,soapsuds over ,lime74 ,to save your linen and your labour1--pour on half a pound of soda two quarts of boiling water1 in an earthenware pan2 take half a pound of soap1 shred fine2 put it into a saucepan with two quarts of cold water2 stand it on a fire till it boils2 and when perfectly dissolved and boiling1 add it to the former4 ,mix it well1 and let it stand till cold1 when it will have the appearance of a strong jelly4 ,let your linen be soaked in water1 the seams and any other soiled part rubbed in the usual way1 and remain till the following morning4 ,get your copper ready1 and add to the water about a pint basin full2 when lukewarm put in your linen1 and allow it to boil for twenty minutes4 ,rinse it in the usual way1 and that is all which is necessary to get it clean1 and to keep it in good colour4 ,housekeepers will find the above receipt invaluable4 444,,but ,,to ,,appear ,,so1 ,,what ,a ,,strain ,,and ,,misery6 #bgcg4 ,hard ,water4 ,when water is hard1 and will not readily unite with soap1 it will always be proper to boil it before use2 which will be found sufficiently efficacious1 if the hardness depends solely upon the impregnation of lime4 ,even exposure to the atmosphere will produce this effect in a great degree upon spring water so impregnated1 leaving it much fitter for lavatory purposes4 ,in both cases the water ought to be carefully poured off from the sediment1 as the neutralized lime1 when freed from its extra quantity of carbonic acid1 falls to the bottom by its own gravity4 ,to economize the use of soap1 put any quantity of pearlash into a large jar1 covered from the dust1 in a few days the alkali will become liquid1 which must be diluted in double its quantity of soft water1 with an equal quantity of new-slacked lime4 ,boil it half an hour1 frequently stirring it2 adding as much more hot water1 and drawing off the liquor1 when the residuum may be boiled afresh1 and drained1 until it ceases to feel acrid to the tongue4 #bgch4 ,washing ,machines4 ,much labour in washing has been saved by the introduction of washing machines1 by which the toil of washing day1 formerly so severe1 has been much abridged4 ,suitable machines for washing1 wringing1 and mangling may be purchased at comparatively low prices of any of the makers of what is termed labour-saving machinery1 such as ,kent1 ,bradford1 ,twelvetrees1 c4 ,preparations for softening water1 and facilitating the process1 exist in the ,extract of ,soap1 and the various washing powders now to be purchased of most grocers and oil and colourmen4 ,cold water soap1 too1 has achieved considerable popularity1 for by its use a lather can be quickly produced1 even in the hardest water4 #bgci4 ,save ,soap and ,labour4 ,soap and labour may he saved by dissolving alum and chalk in bran water1 in which the linen ought to be boiled1 then well rinsed out1 and exposed to the usual process of bleaching4 #bgdj4 ,hardly ,any ,soap4 ,soap may be dispensed with1 or nearly so1 in the getting up of muslins and chintzes1 which should always be treated agreeably to the ,oriental manner2 that is1 to wash them in plain water1 and then boil them in rice water2 after which they ought not to be submitted to the operation of the smoothing iron1 but rubbed smooth with a polished stone4 ,this work1 which is known as calendering1 is very heavy and laborious1 and is done by men4 #bgda4 ,improvements4 ,the economy which must result from these processes renders their consideration important to every family1 in addition to which1 we must state that the improvements in philosophy extend to the laundry as well as to the wash-house4 #bgdb4 ,gum ,arabic ,starch4 ,procure two ounces of fine white gum arabic1 and pound it to powder4 ,next put it into a pitcher1 and pour on it a pint or more of boiling water1 according to the degree of strength you desire1 and then1 having covered it1 let it set all night4 ,in the morning1 pour it carefully from the dregs into a clean bottle1 cork it1 and keep it for use4 ,a tablespoonful of gum water stirred into a pint of starch that has been made in the usual manner will give to lawns 7either white or printed7 a look of newness to which nothing else can restore them after washing4 ,it is also good 7much diluted7 for the white muslin and bobbinet4 ,,life',s ,,but ,a ,,means ,,to ,,an ,,end444 #bgdc4 ,mildew out of ,linen4 ,rub the linen well with1 soap2 then scrape some fine chalk1 and rub it also on the linen4 ,lay it on the grass4 ,as it dries1 wet it a little1 and the mildew will come out with a second application4 #bgdd4 ,to ,render ,linen1 c41 ,incombustible4 ,all linen1 cotton1 muslins1 c41 c41 when dipped in a solution of tungstate of soda or common alum1 will become incombustible4 #bgde4 ,sweet ,bags for ,linen4 ,these may be composed of any mixtures of the following articles3--flowers1 dried and pounded2 powdered cloves1 mace1 nutmeg1 cinnamon2 leaves--dried and pounded--of mint1 balm1 dragon-wort1 southernwood1 ground-ivy1 laurel1 hyssop1 sweet marjoram1 origanum1 rosemary2 woods1 such as cassia1 juniper1 rhodium1 sandal-wood1 and rosewood2 roots of angelica1 zedoary1 orris2 all the fragrant balsams--ambergris1 musk1 and civet4 ,these latter should be carefully used on linen4 #bgdf4 ,rings4 ,rings which have stones in them should always be taken off the finger when the hands are washed1 or they will become discoloured4 #bgdg4 ,adulterations4 ,a series of papers were published in the ,lancet and elsewhere a few years back on the subject of ,adulteration4 ,these brought about a parliamentary inquiry2 the inquiry ended in demonstrating that nearly everything we ate and drank was adulterated--in many cases with ingredients very prejudicial to human health4 ,the result of the inquiry was the passing of an ,act of ,parliament in #ahge for the purpose of putting a stop to this wholesale adulteration by making it a criminal offence4 ,the ,act is called the ,sale of ,foods and ,drugs ,act1 and the following are the most important clauses it contains3 ,no person shall mix1 colour1 stain1 or powder any article of food with any ingredient or material1 so as to render the article injurious to health1 with the intent that the same may be sold in that state1 and no person shall sell such article under a penalty not exceeding #ej4 ,no person shall sell to the prejudice of the purchaser any article of food1 or any drug which is not of the nature1 substance1 and quality of the article demanded under a penalty not exceeding #bj4 ,the ,act also provides for the appointment of public analysts for counties and boroughs4 ,an ,act passed in #ahhg provides that all substances or compounds made to imitate butter shall be sold as ,margarine1 and all wrappers1 c41 used in its sale must be plainly marked4 ,these ,acts are intended for the protection of the public2 but we give below the names of a few of the chief articles of consumption that are liable to be adulterated1 and when possible how to detect the adulteration1 or the best mode of avoiding it4 #bgdh4 ,bread4 ,the chief adulteration of bread is alum4 ,this is added to give the bread a pure white colour1 which is supposed to be an advantage1 thus enabling the baker to use inferior or damaged flour4 ,the presence of alum can be detected by soaking a piece of the bread in an ammoniaca tincture of logwood4 ,if alum be present the bread will be turned blue1 whereas pure bread will remain pink4 ,recent investigations have proved that the presence of alum is extremely injurious1 especially to children1 affecting the coats of the stomach and impairing the digestion4 #bgdi4 ,butter4 ,butter is made heavy by water1 being beaten up with it4 ,cheap samples are sometimes adulterated with other fats and grease1 which however require an experienced analyst to detect4 #bgej4 ,cayenne ,pepper4 ,the cayenne of commerce is adulterated with brickdust1 red wood dust1 cochineal1 vermilion1 and red lead4 ,the last two are highly injurious4 ,these can be detected by any one possessing a good microscope4 ,the best way to avoid the impurities is to purchase the capsicums or chilies1 pounding them with a pestle and mortar1 and rubbing through a sieve1 in small quantities as required4 ,the pepper is far better flavoured when fresh ground4 444,,beginning1 ,,mean ,,and ,,end ,,to ,,all ,,things--,,god4 #bgea4 ,chocolate and ,cocoa4 ,those who prefer the pure cocoa can obtain the nibs1 or more properly beans1 and grind them4 ,but many prefer the soluble cocoa1 which is simply cocoa modified by admixture with less stimulating substances4 #bgeb4 ,coffee4 ,coffee is adulterated with roasted beans1 peas1 and acorns2 but chiefly with chicory4 ,having your own mill1 buy the roasted beans2 find out a respectable grocer1 ascertain his roasting-days1 and always buy from a fresh roast4 ,if you like the flavour of chicory1 purchase it separately1 and add to taste4 ,chicory in small quantities is not injurious1 but you need not pay the coffee price for it4 ,grind your coffee1 and mix it with chicory for yourself4 #bgec4 ,milk4 ,milk is adulterated by skimming off part of the cream1 also by the addition of water4 #bged4 ,mustard4 ,mustard is adulterated with flour and turmeric2 as1 however1 mustard is usually sold in tins it is easy to obtain it pure1 as under the ,sale of ,foods and ,drugs ,act1 all that is mixed with flour and other flavourings has to be labelled as such on the outside of the package4 ,many prefer this mixture to the pure article4 #bgee4 ,pepper4 ,pepper is adulterated with inferior grain1 husks of seeds1 and even dust of a variety of descriptions4 ,having your pepper-mill1 purchase the seed whole1 and grind for yourself4 ,you will then obtain the pure article at a moderate cost4 #bgef4 ,sausages4 ,the most offensive of all adulterations are found in these savoury morsels4 ,horseflesh1 diseased animals1 and odds and ends of every description appear in the tempting guise of sausages4 ,to escape this evil1 make your own sausages by the aid of the sausage machine1 which will enable you to add many savoury morsels to the attractions of your table4 ,the same machine may be used for chopping vegetables1 which it will do to such perfection that they will perfectly dissolve in soups and stews1 and afford most delicious made-dishes4 ,and in this you will soon save the cost of the machine4 #bgeg4 ,tea4 ,tea is all examined now by the ,customs' authorities before duty is allowed to be paid upon it2 it is1 therefore1 practically pure4 ,this was only done about a year ago4 #bgeh4 ,water4 ,this perhaps is more often adulterated than any other article of consumption4 ,as a rule the water supplied by the companies to the large towns is exceedingly pure1 that supplied by the ,london companies being analysed every month by a government official2 but the adulteration chiefly rests with the consumer or householder1 in not keeping the cisterns clean1 dust1 soot1 and even dead mice1 cockroaches1 c41 being allowed to contaminate the water2 also by permitting the overflow pipe to be connected with the soil pipe1 or drain1 whence the water absorbs poisonous gases4 ,the overflow pipes should in all cases be entirely disconnected with1 all drains1 and the cisterns should1 if possible have a cover4 ,the cisterns should invariably be cleaned out thoroughly at least every three months4 ,in places where the water is drawn from wells great care should be taken that the well cannot be contaminated by any drain or cesspool leaking into it4 ,many cases of serious illness1 notably diphtheria1 have been traced to this cause4 ,when there is the least reason to doubt the purity of the well all the water for drinking purposes should be boiled before using1 and no time should be lost in having it examined by an experienced analyst4 ,all water that is used for drinking should be first filtered through a reliable filter4 ,small glass filters for the table can now be obtained in every town for two or three shillings4 ,,good ,,ware ,,makes ,a ,,quick ,,market4 #bgei4 ,other ,evils besides ,adulterations4 ,the butcher cannot adulterate the beef and the mutton1 but he can send home short weight2 and in casting up a bill1 he can reckon the odd ounces at one penny each1 instead of one halfpenny2 and the baker1 besides putting alum into the bread1 to make it white and retain water1 can send home deficient weight2 the same with the grocer1 the greengrocer1 and the coal merchant2 the publican can give short measure1 and froth up the porter to fill the jug and disguise the shortness of quantity2 and the draper can slip his scissors on the wrong side of his finger1 and make a yard contain only thirty-three inches4 ,we don't mean to say that they do this1 nor do we mean to say that they don't4 ,we argue1 that people ought to possess the means of ascertaining who among shopkeepers are honest1 and who are not2 then the just would meet with justice1 and the unjust would suffer for their own sins4 #bgfj4 ,nutritious ,proportions4 ,bread contains eighty nutritious parts in #ajj2 meal1 thirty-four in #ajj2 ,french beans1 ninety-two in #ajj2 common beans1 eighty-nine in #ajj2 peas1 ninety-three in #ajj2 lentils1 ninety-four in #ajj2 cabbages and turnips1 the most aqueous of all the vegetables compared1 produce only eight pounds of solid matter in #ajj pounds2 carrots and spinach produce fourteen in the same quantity2 whilst #ajj pounds of potatoes contain twenty-five pounds of dry substance4 ,from a general estimate it results1 that one pound of good bread is equal to two pounds and a half or three pounds of potatoes2 that seventy-five pounds of bread and thirty of meat may be substituted for #cjj pounds of potatoes4 ,the other substances bear the followed proportions3 four parts of cabbage to one of potatoes2 three parts of turnips to one of potatoes2 two parts of carrots and spinach to one of potatoes2 and about three parts and a half of potatoes to one of rice1 lentils1 beans1 ,french beans1 and dry peas4 #bgfa4 ,use of ,fruit4 ,instead of standing in any fear of a generous consumption of ripe fruits1 we regard them as conducive to health4 ,we have no patience in reading the endless rules to be observed in this particular department of physical comfort4 ,no one ever lived longer or freer from disease by discarding the fruits of the land in which he finds a home4 ,on the contrary1 they are necessary to the preservation of health1 and are therefore designed to make their appearance at the very time when the condition of the body1 operated upon by deteriorating causes not always understood1 requires their renovative influences4 #bgfb4 ,blackberries4 ,blackberries are very beneficial in cases of dysentery4 ,the berries are healthful eating4 ,tea made of the roots and leaves is good2 and syrup made from the berries excellent4 #bgfc4 ,sloe ,wine4 ,sloe wine is useful in cases of diarrhoea1 the astringent properties of this fruit tending to counteract relaxation of the bowels4 ,it is made by steeping sloes in water1 and letting them stand therein until a thick coating of mildew is formed on the surface4 ,this is removed1 and the liquor is then strained and bottled1 and tightly corked down4 ,not more than from half a wine-glassful to a wine-glassful should be taken when required4 #bgfd4 ,early ,milk4 ,morning's ,milk1 says an eminent ,german philosopher1 commonly yields some hundredths more cream than the evening's at the same temperature4 ,that milked at noon furnishes the least2 it would therefore be of advantage1 in making butter1 c41 to employ the morning's milk1 and keep the evening's for domestic use4 ,,of ,,all ,,smells1 ,,bread2 ,,of ,,all ,,tastes1 ,,salt4 #bgfe4 ,lawn ,tennis4 ,this fashionable and delightful game1 suitable for both ladies and gentlemen1 is generally played on a lawn or grass-plat by two1 three1 or four players1 with balls and racquet bats4 ,the object of the game is to strike a ball over a net and keep it in play backwards and forwards within certain limits4 ,the court or ground may be of any size consistent with the lawn1 the base lines being marked out by chalk1 or tapes slightly pinned to the turf1 which should be frequently mown and rolled4 ,the mode of play may be seen from the following leading rules1 which are now generally accepted by all players4 #bgff4 ,rules of ,lawn ,tennis4 i4 ,the ,court1 for a single-handed game1 should be #gh ft4 long and #bg ft4 wide1 and for a double-handed game the same length1 but #cf ft4 wide1 divided across the centre by a net attached to two upright posts4 ,the net should be #c ft4 #f in4 high at the posts1 and #c ft4 at the centre4 ,at each end of the court1 parallel with the net1 are the base lines1 whose extremities are connected by the side lines4 ,the half-court line is halfway between the side lines and parallel with them4 ,the service lines are #ba ft4 from the net and parallel with it4 ii4 ,the balls should be #b-a_/b in4 in diameter and #b oz4 in weight4 iii4 ,the players stand on opposite sides of the net4 ,the player who first delivers the ball is called the server1 the other the striker-out4 iv4 ,at the end of each game the striker-out becomes server1 and the server striker-out4 v4 ,the server stands with one foot beyond the base line1 and delivers the service from the right and left courts alternately4 vi4 ,the balls served must1 without touching the net1 drop within the court nearest to the net1 diagonally opposite to that from which the striker serves it4 vii4 ,if the service be delivered from the wrong court it is a fault4 ,it is also a fault if the server does not stand in the manner as stated above1 or if the ball served drop in the net or beyond the service line1 or if it drop out of court1 or go in the wrong court4 viii4 ,a fault must not be taken1 that is1 played back to the server4 ix4 ,the striker-out may not volley the service4 ,volleying is striking the ball back before it has touched the ground4 x4 ,the ball1 having been returned1 must be kept in play either by volleying it1 or striking it back after the first bounce4 ,a ball bouncing twice is out of play4 xi4 ,if1 in serving1 the ball touch the net and go over into the proper court1 it counts to neither server nor striker-out4 xii4 ,the server scores if the striker-out volley the service1 or fail to return the service in such a way that the ball would fall within the opponents' court4 xiii4 ,two consecutive faults count a stroke against the server4 xiv4 ,if the ball when in play touch either player it scores a stroke for his opponent4 xv4 ,the first stroke won by either player scores #ae to that player2 the second1 won by the same player1 raises his score to #cj1 his third stroke to #dj1 and his fourth counts game4 ,if1 however1 the players have both scored #dj1 it is called deuce1 and the next stroke won by either is called advantage to the winner of it1 and if he also win the following stroke he scorea game4 ,should he lose it the score returns to deuce4 ,the player winning two consecutive strokes directly following a deuce scores game4 xvi4 ,whichever player first scores six games is considered to win the set4 #bgfg4 ,three--,handed and ,four-,handed ,lawn ,tennis4 i4 ,the laws as given above apply equally to these games4 ,the difference in the width of the court has been stated4 ii4 ,in ,four-handed ,tennis the players deliver the service in turns3 thus supposing ,a and ,b are partners opposed to ,c and ,d2 ,a serves in the first game1 ,c in the second1 ,b serves in the third1 and ,d in the fourth1 and so on4 iii4 ,in ,three-handed ,tennis the single player serves in each alternate game4 iv4 ,no player may return a service that has been delivered to his partner4 #bgfh4 ,badminton4 ,badminton is a game similar to ,lawn ,tennis1 but it is played with shuttlecocks instead of balls1 and over a higher net4 ,,that ,,thou ,,mayest ,,injure ,,no ,,man1 ,,dove-,,like ,,be4 #bgfi4 ,bills of ,exchange and ,promissory ,notes4 ,,inland ,,bill ,,of ,,exchange1 ,draft1 or ,order for the payment to the bearer1 or to order1 at any time1 otherwise than on demand1 of any sum of money1 ,duty4 s4 d4 ,not above444444444444444444444 #e #j #j #a above #e and not above #aj #j #j #b #aj #be #j #j #c #be #ej #j #j #f #ej #ge #j #j #i #ge #ajj #j #a #j #ajj #bjj #j #b #j #bjj #cjj #j #c #j #cjj #djj #j #d #j #djj #ejj #j #e #j #ejj #fjj #j #f #j #fjj #gjj #j #g #j #gjj #hjj #j #h #j #hjj #ijj #j #i #j #ijj #ajjj #j #aj #j ,and for every additional #ajj or fractional part of #ajj1 #as4 #bggj4 ,percentages or ,discounts4 ,showing the ,reduction per on ,discounts allowed for ,cash ,purchases1 at ,rates ranging from #a to #ej per cent4 s4 d4 s4 d4 #j-a_/b p4c4 is #j #a per #aa p4c4 is #b #b-a_/b per #a #j #b-a_/b #ab #b #e #a-a_/b #j #c-a_/b #ab-a_/b #b #f #b #j #e #ac #b #g #b-a_/b #j #f #ad #b #i-a_/b #c #j #g #ae #c #j #c-a_/b #j #h-a_/b #ag-a_/b #c #f #d #j #i-a_/b #bj #d #j #d-a_/b #j #aa #bb-a_/b #d #f #e #a #j #be #e #j #e-a_/b #a #a #bg-a_/b #e #f #f #a #b-a_/b #cj #f #j #f-a_/b #a #c-a_/b #cb-a_/b #f #f #g #a #e #ce #g #j #g-a_/b #a #f #cg-a_/b #g #f #h #a #g #dj #h #j #h-a_/b #a #h-a_/b #db-a_/b #h #f #i #a #i-a_/b #de #i #j #i-a_/b #a #aa #dg-a_/b #aj #f #aj #b #j #ej #aj #j #bgga4 ,a ,table of the ,number of ,days1 from any ,day of any one ,month to the same ,day of any other ,month4 ,from ,jan ,feb ,mar ,apr ,may ,june ,july ,aug ,sep ,oct ,nov ,dec ,to ,jan4 #cfe #ccd #cjf #bge #bde #bad #ahd #aec #abb #ib #fa #ca ,feb4 #ca #cfe #ccg #cjf #bgf #bde #bae #ahd #aec #abc #ib #fb ,mar4 #ei #bh #cfe #ccd #cjd #bgc #bdc #bab #aha #aea #abj #ij ,apr4 #ij #ei #ca #cfe #cce #cjd #bgd #bdc #bab #ahb #aea #aba ,may #abj #hi #fa #cj #cfe #ccd #cjd #bgc #bdb #bab #aha #aea ,june #aea #abj #ib #fa #ca #cfe #cce #cjd #bgc #bdc #bab #ahb ,july #aha #aej #abb #ia #fa #cj #cfe #ccd #cjc #bgc #bdb #bab ,aug4 #bab #aha #aec #abb #ib #fa #ca #cfe #ccd #cjd #bgc #bdc ,sep4 #bdc #bab #ahd #aec #abc #ib #fb #ca #cfe #cce #cjd #bgd ,oct4 #bgc #bdb #bad #ahc #aec #abb #ib #fa #cj #cfe #ccd #cjd ,nov4 #cjd #bgc #bde #bad #ahd #aec #abc #ib #fa #ca #cfe #cce ,dec4 #ccd #cjc #bge #bdd #bad #ahc #aec #abb #ia #fa #cj #cfe ,,use ,,of ,,the ,,above ,,table4 ,what is the number of days from #ajth of ,october to #ajth ,july8 ,look in the upper line for ,october1 let your eye descend down that column till you come opposite to ,july1 and you will find #bgc days1 the exact number of days required4 ,again1 what is the number of days from #afth of ,february to #adth ,august8 ,under ,february1 and opposite to ,august1 is #aha days ,from which subtract the difference between #ad and #af #b days ,the exact number of days required is #agi days ,n4,b4--,in ,leap ,year1 if the last day ,february comes between1 add one day for the day over to the number in the ,table4 444,,and ,,serpent-,,like1 ,,that ,,none ,,may ,,injure ,,thee4 #bggb4 ,for ,mistresses and ,servants3 ,table of ,expenses1 ,income and ,wages4 ,showing at one view what any sum1 from #a to #a1jjj per ,annum1 is per ,day1 ,week1 or ,month4 ,per ,year4 ,per ,month4 ,per ,week4 ,per ,day4 s4 s4 d4 s4 d4 s4 d4 #a is #a #h #j #d-a_/b #j-c_/d #a #aj #b #f #j #g #a #b #j #c #d #j #i-a_/d #a-a_/d #b #b #d #f #j #i-c_/d #a-a_/b #b #j #e #b #j #aa-a_/b #a-c_/d #c #j #e #j #a #a-c_/d #b #c #c #e #c #a #b-a_/b #b #c #aj #f #aj #a #d-a_/d #b-a_/d #d #j #f #h #a #f-a_/b #b-c_/d #d #d #g #j #a #g-a_/b #b-c_/d #d #aj #g #f #a #h-c_/d #c #e #j #h #d #a #aa #c-a_/d #e #e #h #i #b #j-a_/d #c-a_/b #e #aj #i #b #b #a-a_/b #c-c_/d #f #j #aj #j #b #c-c_/d #d #f #f #aj #f #b #e #d-a_/d #f #aj #aj #aj #b #f #d-a_/d #g #j #aa #h #b #h-a_/d #d-a_/b #g #g #ab #c #b #aj #d-c_/d #g #aj #ab #f #b #aj-a_/b #e #h #j #ac #d #c #a #e-a_/d ---------------------------------------- ----------------------- ,per ,year4 ,per ,month4 ,per ,week4 ,per ,day4 s4 s4 d4 s4 d4 s4 d4 #h #h #ad #j #c #b-c_/d #j #e-a_/d #h #aj #j #ad #b #c #c-a_/d #j #e-a_/d #i #j #j #ae #j #c #e-a_/b #j #f #i #i #j #ae #i #c #g-a_/b #j #f-a_/d #aj #j #j #af #h #c #aj-a_/d #j #f-a_/b #aj #aj #j #ag #f #d #j-a_/b #j #g #aa #j #j #ah #d #d #c-c_/d #j #g-a_/d #aa #aa #j #ai #c #d #e-a_/d #j #g-a_/b #ab #j #a #j #j #d #g-a_/b #j #h #ab #ab #a #a #j #d #aj-a_/d #j #h-a_/d #ac #j #a #a #h #e #j #j #h-a_/b #ac #ac #a #b #i #e #c #j #i #ad #j #a #c #d #e #d-a_/b #j #i-a_/d #ad #ad #a #d #f #e #g-c_/d #j #i-c_/d #ae #j #a #e #j #e #i-a_/d #j #i-c_/d #ae #ae #a #f #c #f #j-c_/d #j #aj-a_/d #af #j #a #f #h #f #a-c_/d #j #aj-a_/b #af #af #a #h #j #f #e-a_/b #j #aa #ag #j #a #h #d #f #f-a_/b #j #aa-a_/d #ag #ag #a #i #j #f #aj-a_/b #j #aa-c_/d #ah #j #a #aj #j #f #aa #j #aa-c_/d ---------------------------------------- ----------------------- ,per ,year4 ,per ,month4 ,per ,week4 ,per ,day4 s4 s4 d4 s4 d4 s4 d4 #ah #ah #a #aa #f #j #g #c-a_/d #j #a #j-a_/b #ai #j #a #aa #h #j #g #c-c_/d #j #a #j-a_/b #bj #j #a #ac #d #j #g #h-a_/d #j #a #a-a_/d #be #j #b #a #h #j #i #g #j #a #d-a_/b #cj #j #b #aj #j #j #aa #f-a_/b #j #a #g-c_/d #dj #j #c #f #h #j #ae #d-a_/b #j #b #b-a_/d #ej #j #d #c #d #j #ai #b-c_/d #j #b #i #fj #j #e #j #j #a #c #a #j #c #c-a_/b #gj #j #e #af #h #a #f #aa #j #c #aj #hj #j #f #ac #d #a #aj #i-a_/d #j #d #d-a_/b #ij #j #g #aj #j #a #ad #g-a_/b #j #d #aa-a_/d #ajj #j #h #f #h #a #ah #e-a_/b #j #e #e-c_/d #bjj #j #af #ac #d #c #af #aa #j #aj #aa-a_/b #cjj #j #be #j #j #e #ae #d-a_/b #j #af #e-a_/d #djj #j #cc #f #h #g #ac #aj-a_/d #a #a #aa #ejj #j #da #ah #d #i #ab #c-c_/d #a #g #d-c_/d #fjj #j #ej #j #j #aa #aj #i-a_/d #a #ab #aj-a_/b #gjj #j #eh #f #h #ac #i #b-c_/d #a #ah #d-a_/d #hjj #j #ff #ac #d #ae #g #h-a_/d #b #c #aj #ijj #j #ge #j #j #ag #f #a-c_/d #b #i #c-c_/d #ajjj #j #hc #f #h #ai #d #g-a_/d #b #ad #i-a_/b ---------------------------------------- ----------------------- #bggc4 ,interest ,table for ,savings1 ,investments1 c4 ,showing what any sum1 from #a to #ejj1 will produce for a given number of days1 which may be1 by simple addition1 calculated at #e per cent4 for ,months or ,years1 for sums up to #e1jjj or any other amount4 #a ,day4 #b ,days4 #c ,days4 #d ,days4 #e ,days4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #a #j #j #j #j #j #j #j #j #j #j #b #j #j #j #j #j #j #j #j-a_/d #j #j-a_/d #c #j #j #j #j #j #j-a_/d #j #j-a_/d #j #j-a_/d #d #j #j #j #j-a_/d #j #j-a_/d #j #j-a_/b #j #j-a_/b #e #j #j #j #j-a_/d #j #j-a_/d #j #j-a_/b #j #j-c_/d #f #j #j #j #j-a_/d #j #j-a_/b #j #j-c_/d #j #j-c_/d #g #j #j #j #j-a_/d #j #j-a_/b #j #j-c_/d #j #a #h #j #j-a_/d #j #j-a_/b #j #j-c_/d #j #a #j #a-a_/d #i #j #j-a_/d #j #j-a_/b #j #j-c_/d #j #a #j #a-a_/b #aj #j #j-a_/d #j #j-a_/b #j #j-c_/d #j #a-a_/d #j #a-a_/b #bj #j #j-a_/b #j #a-a_/d #j #a-c_/d #j #b-a_/b #j #c-a_/d #cj #j #j-c_/d #j #a-c_/d #j #b-c_/d #j #c-c_/d #j #d-c_/d #dj #j #a-a_/d #j #b-a_/d #j #c-c_/d #j #e-a_/d #j #f-a_/b #ej #j #a-a_/b #j #c-a_/d #j #d-c_/d #j #f-a_/b #j #h #fj #j #a-c_/d #j #c-c_/d #j #e-c_/d #j #g-c_/d #j #i-c_/d #gj #j #b-a_/d #j #d-a_/b #j #f-c_/d #j #i #j #aa-a_/b #hj #j #b-a_/b #j #e-a_/d #j #g-c_/d #j #aj-a_/b #a #a #ij #j #b-c_/d #j #e-c_/d #j #h-c_/d #j #aa-c_/d #a #b-c_/d #ajj #j #c-a_/d #j #f-a_/b #j #i-c_/d #a #a #a #d-a_/d #bjj #j #f-a_/b #a #a #a #g-a_/b #b #b-a_/d #b #h-c_/d #cjj #j #i-c_/d #a #g-a_/b #b #e-a_/b #c #c-a_/d #d #a-a_/d #djj #a #a #b #b-a_/d #c #c-a_/d #d #d-a_/b #e #e-c_/d #ejj #a #d-a_/d #b #h-c_/d #d #a-a_/d #e #e-c_/d #f #aj ---------------------------------------- ----------------------- #e ,days4 #f ,days4 #g ,days4 #h ,days4 #i ,days4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #a #a #a #a #a #a #a #a #j-a_/d #j #j-a_/d #b #a #j-a_/d #a #j-a_/d #a #j-a_/d #a #j-a_/b #j #j-a_/b #c #a #j-a_/d #a #j-a_/b #a #j-a_/b #a #j-c_/d #j #j-c_/d #d #a #j-a_/b #a #j-c_/d #a #j-c_/d #a #a #j #a #e #a #j-c_/d #a #j-c_/d #a #a #a #a-a_/d #j #a-a_/d #f #a #j-c_/d #a #a #a #a-a_/d #a #a-a_/b #j #a-c_/d #g #a #a #a #a-a_/d #a #a-a_/b #a #a-c_/d #j #b #h #a #a-a_/d #a #a-a_/b #a #a-c_/d #a #b #j #b-a_/d #i #a #a-a_/b #a #a-c_/d #a #b #a #b-a_/d #j #b-a_/b #aj #a #a-a_/b #a #a-c_/d #a #b-a_/d #a #b-a_/b #j #b-c_/d #bj #a #c-a_/d #a #c-c_/d #a #d-a_/b #a #e-a_/d #j #e-c_/d #cj #a #d-c_/d #a #e-c_/d #a #f-c_/d #a #g-c_/d #j #h-c_/d #dj #a #f-a_/b #a #g-c_/d #a #i #a #aj-a_/b #j #aa-c_/d #ej #a #h #a #i-c_/d #a #aa-a_/b #a #a #a #b-c_/d #fj #a #i-c_/d #a #aa-c_/d #a #a-c_/d #a #c-c_/d #a #e-c_/d #gj #a #aa-a_/b #a #a-c_/d #a #d #a #f-a_/d #a #h-a_/b #hj #a #a #a #c-c_/d #a #f-a_/d #a #i #a #aa-a_/b #ij #a #b-c_/d #a #e-c_/d #a #h-a_/b #a #aa-a_/b #b #b-a_/b #ajj #a #d-a_/d #a #g-a_/b #a #aa #b #b-a_/d #b #e-a_/b #bjj #b #h-c_/d #c #c-a_/d #c #aj #d #d-a_/b #d #aa #cjj #d #a-a_/d #d #aa #e #i #f #f-c_/d #g #d-c_/d #djj #e #e-c_/d #f #f-c_/d #g #h #h #b #i #aj-a_/d #ejj #f #aj #h #b-a_/b #i #g #aj #aa-a_/b #ab #c-c_/d ---------------------------------------- ----------------------- #i ,days4 #aj ,days4 #bj ,days4 #cj ,days4 s4 d4 s4 d4 s4 d4 s4 d4 #a #j #j-a_/d #j #j-a_/d #j #j #j-a_/b #j #j #j-c_/d #b #j #j-a_/b #j #j-a_/b #j #j #a-a_/d #j #j #a-c_/d #c #j #j-c_/d #j #j-c_/d #j #j #a-c_/d #j #j #b-c_/d #d #j #a #j #a-a_/d #j #j #b-a_/b #j #j #c-c_/d #e #j #a-a_/d #j #a-a_/b #j #j #c-a_/d #j #j #d-c_/d #f #j #a-c_/d #j #a-c_/d #j #j #c-c_/d #j #j #e-c_/d #g #j #b #j #b-a_/d #j #j #d-a_/b #j #j #f-c_/d #h #j #b-a_/d #j #b-a_/b #j #j #e-a_/d #j #j #g-c_/d #i #j #b-a_/b #j #b-c_/d #j #j #e-c_/d #j #j #h-c_/d #aj #j #b-c_/d #j #c-a_/d #j #j #f-a_/b #j #j #i-a_/d #bj #j #e-c_/d #j #f-a_/b #j #a #a #j #a #g-a_/b #cj #j #h-c_/d #j #i-c_/d #j #a #g-a_/b #j #b #e-a_/b #dj #j #aa-c_/d #a #a #j #b #b-a_/d #j #c #c-a_/d #ej #a #b-c_/d #a #d-a_/d #j #b #h-c_/d #j #d #a-a_/d #fj #a #e-c_/d #a #g-a_/b #j #c #h-a_/d #j #d #aa #gj #a #h-a_/b #a #aa #j #c #aj #j #e #i #hj #a #aa-a_/b #b #b-a_/d #j #d #d-a_/b #j #f #i-c_/d #ij #b #b-a_/b #b #e-a_/b #j #d #aa #j #g #d-c_/d #ajj #b #e-a_/b #b #h-c_/d #j #e #e-c_/d #j #h #b-a_/b #bjj #d #aa #e #e-c_/d #j #aj #aa-a_/b #j #af #e-a_/d #cjj #g #d-c_/d #h #b-a_/b #j #af #e-a_/d #a #d #g-c_/d #djj #i #aj-a_/d #aj #aa-a_/b #a #a #aa #a #ab #aj-a_/b #ejj #ab #c-c_/d #ac #h-a_/d #a #g #d-c_/d #b #a #a ---------------------------------------- ----------------------- ,,the ,,groat ,,is ,,ill ,,saved ,,which ,,shames ,,its ,,master4 #bggd4 ,interest ,table for ,one ,year4 ,by this ,table unlimited calculations may made4 ,thus1 to find interest on #a1bej per annum1 add sums given for #a1jjj1 #bjj1 and #ej4 #b per cent1 is found by taking half of #d p4c2 #h p4c41 by doubling #d p4c42 #g-a_/b p4c41 by adding #e to #b-a_/b p4c41 and so on4 ,principal4 #b-a_/b ,p4,c4 #c ,p4,c4 #c-a_/b ,p4,c4 #d ,p4,c4 #e ,p4,c4 s4 d4 s4 d4 s4 d4 s4 d4 s4 #a #j #j #f #j #j #g-a_/d #j #j #h-a_/b #j #j #i-a_/b #j #a #b #j #a #j #j #a #b-a_/b #j #a #d-c_/d #j #a #g-a_/d #j #b #c #j #a #f #j #a #i-a_/b #j #b #a-a_/d #j #b #d-c_/d #j #c #d #j #b #j #j #b #d-c_/d #j #b #i-a_/b #j #c #b-a_/b #j #d #e #j #b #f #j #c #j #j #c #f #j #d #j #j #e #f #j #c #j #j #c #g-a_/d #j #d #b-a_/b #j #d #i-a_/b #j #f #g #j #c #f #j #d #b-a_/b #j #d #aj-c_/d #j #e #g-a_/b #j #g #h #j #d #j #j #d #i-a_/b #j #e #g-a_/d #j #f #d-c_/d #j #h #i #j #d #f #j #e #d-c_/d #j #f #c-a_/b #j #g #b-a_/b #j #i #aj #j #e #j #j #f #j #j #g #j #j #h #j #j #aj #bj #j #aj #j #j #ab #j #j #ad #j #j #af #j #a #j #cj #j #ae #j #j #ah #j #a #a #j #a #d #j #a #aj #dj #a #j #j #a #d #j #a #h #j #a #ab #j #b #j #ej #a #e #j #a #aj #j #a #ae #j #b #j #j #b #aj #fj #a #aj #j #a #af #j #b #b #j #b #h #j #c #j #gj #a #ae #j #b #b #j #b #i #j #b #af #j #c #aj #hj #b #j #j #b #h #j #b #af #j #c #d #j #d #j #ij #b #e #j #b #ad #j #c #c #j #c #ab #j #d #aj #ajj #b #aj #j #c #j #j #c #aj #j #d #j #j #e #j #bjj #e #j #j #f #j #j #g #j #j #h #j #j #aj #j #cjj #g #aj #j #i #j #j #aj #aj #j #ab #j #j #ae #j #djj #aj #j #j #ab #j #j #ad #j #j #af #j #j #bj #j #ejj #ab #aj #j #ae #j #j #ag #aj #j #bj #j #j #be #j #fjj #ae #j #j #ah #j #j #ba #j #j #bd #j #j #cj #j #gjj #ag #aj #j #ba #j #j #bd #aj #j #bh #j #j #ce #j #hjj #bj #j #j #bd #j #j #bh #j #j #cb #j #j #dj #j #ijj #bb #aj #j #bg #j #j #ca #aj #j #cf #j #j #de #j #ajjj #be #j #j #cj #j #j #ce #j #j #dj #j #j #ej #j #bgge4 ,ready-,reckoning or ,marketing ,table4 ,no4 #b;d4 #b-a_/b;d4 #c;d4 #c-a_/b;d4 #d;d4 #d-a_/b;d4 #e;d4 #e-a_/b;d4 #f;d4 #f-a_/b;d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #b #j #d #j #e #j #f #j #g #j #h #j #i #j #aj #j #aa #a #j #a #a #c #j #f #j #g4e #j #i #j #aj4e #a #j #a #a4e #a #c #a #d4e #a #f #a #g4e #d #j #h #j #aj #a #j #a #b #a #d #a #f #a #i #a #aj #b #j #b #b #e #j #aj #a #j4e #a #c #a #e4e #a #h #a #aj4e #b #a #b #c4e #b #f #b #h4e #f #a #j #a #c #a #f #a #i #b #j #b #c #b #f #b #i #c #j #c #c #g #a #b #a #e4e #a #i #b #j4e #b #d #b #g4e #b #aa #c #b4e #c #f #c #i4e #h #a #d #a #h #b #j #b #d #b #h #c #j #c #d #c #h #d #j #d #d #i #a #f #a #aj4e #b #c #b #g4e #c #j #c #d4e #c #i #d #a4e #d #f #d #aj4e #aj #a #h #b #a #b #f #b #aa #c #d #c #i #d #b #d #g #e #j #e #e #aa #a #aj #b #c4e #b #i #c #b4e #c #h #d #a4e #d #g #e #j4e #e #f #e #aa4e #ab #b #j #b #f #c #j #c #f #d #j #d #f #e #j #e #f #f #j #f #f #ac #b #b #b #h4e #c #c #c #i4e #d #d #d #aj4e #e #e #e #aa4e #f #f #g #j4e #ad #b #d #b #aa #c #f #d #a #d #h #e #c #e #aj #f #e #g #j #g #g #bh #d #h #e #aj #g #j #h #b #i #d #aj #f #aa #h #ab #aj #ad #j #ae #b #ef #i #d #aa #h #ad #j #af #d #ah #h #ba #j #bc #d #be #h #bh #j #cj #d ,no4 #g;d4 #g-a_/b;d4 #h;d4 #h-a_/b;d4 #i;d4 #i-a_/b;d4 #aj;d4 #aj-a_/b;d4 #aa;d4 #aa-a_/b;d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #b #a #b #a #c #a #d #a #e #a #f #a #g #a #h #a #i #a #aj #a #aa #c #a #i #a #aj4e #b #j #b #a4e #b #c #b #d4e #b #f #b #g4e #b #i #b #aj4e #d #b #d #b #f #b #h #b #aj #c #j #c #d #c #d #c #f #c #h #c #aj #e #b #aa #c #a4e #c #d #c #f4e #c #i #c #aa4e #d #b #d #d4e #d #g #d #i4e #f #c #f #c #i #d #j #d #c #d #f #d #i #e #j #e #c #e #f #e #i #g #d #a #d #d4e #d #h #d #aa4e #e #c #e #f4e #e #aj #f #a4e #f #e #f #h4e #h #d #h #e #j #e #d #e #h #f #j #f #d #f #h #g #j #g #d #g #h #i #e #c #e #g4e #f #j #f #d4e #f #i #g #a4e #g #f #g #aj4e #h #c #h #g4e #aj #e #aj #f #c #f #h #g #a #g #f #g #aa #h #d #h #i #i #b #i #g #aa #f #e #f #aj4e #g #d #g #i4e #h #c #h #h4e #i #b #g #g4e #aj #a #aj #f4e #ab #g #j #g #f #h #j #h #f #i #j #i #f #aj #j #aj #f #aa #j #aa #f #ac #g #g #h #a4e #h #h #i #b4e #i #i #aj #c4e #aj #aj #aa #d4e #aa #aa #ab #e4e #ad #h #b #h #i #i #d #i #aa #aj #f #aa #a #aa #h #ab #c #ab #aj #ac #e #bh #af #d #ag #f #ah #h #ai #aj #ba #j #bb #b #bc #d #bd #f #be #h #bf #aj #ef #cb #h #ce #j #cg #d #ci #h #db #j #dd #d #df #h #di #j #ea #d #ec #h ,,index ,,of ,,enquiries ,the ,numbers in this ,index refer to the ,paragraphs1 ,,not to the ,pages4 ,no4 ,ablutions1 ,frequent1 ,salutary ,effects of #agce ,absorbents1 ,medical ,properties of #heb ,accent1 ,definition of #ahb ,differences of #ahf ,varieties of #ahc1 #ahd ,words ,influenced by #ahi ,accidents1 ,cautions for ,prevention of #acfh ,how to ,act in ,cases of #acaf ,carriage #acfi ,accounts1 ,regularity of ,paying #dfi ,acetate1 of ,ammonium ,solution1 ,uses of #geg of ,lead with ,opium ,lotion #ech of ,potassa1 ,properties and ,uses of #geb of ,zinc ,eye-wash #dha ,acids1 ,poisoning by1 ,treatment for #aceb ,acidulated ,gargle #ebj ,acrostics #dg ,double #dh ,triple #di ,acted ,charades #ec ,acute ,diseases1 ,prescriptions for #fea 7vii7 ,address at ,head of ,letter #bbg ,addresses of ,letters #bbe1 #bbf1 #bcf1 #acge of ,petitions #bdf ,addressing ,ambassadors1 etc #bde ,clergymen #bda ,judges #bdb ,members of ,parliament #bdj 7x71 #bdf ,municipal ,officers #bdd ,nobility and ,gentry #bdj ,officers of ,army and ,navy #bdc ,officers of ,state #bdj 7x7 ,persons of ,rank #bcg ,royal ,family #bch1 #bci ,several ,letters at ,same ,time #bcf 7i7 ,unmarried ,ladies #bcf 7v7 ,adhesive ,plaster1 to ,prepare #hjf ,adjective1 ,misuse of #afd ,adulterations1 ,evils besides #bgei ,various #bgdg-bgfj ,advice of ,medical ,man desirable in ,illness #eij to ,young ,ladies #bahf ,affectation1 ,avoidance of #aiic ,agreeable1 ,art of ,being #aiha ,agreement between ,employers and ,employed1 ,mutuality of #addg between ,employers and ,employed1 ,terms of #addf for ,furnished ,house or ,apartments #aeba for ,house on ,annual ,tenancy #adhe for ,house on ,three ,years' ,tenancy #adhi ,stamped1 between ,landlord and ,tenant #aeca1 #aecb ,when ,necessary to ,stamp #adde ,ague1 ,remedy for #fbb ,ailments1 ,treatment of by ,homoeopathy #icj ,air1 ,pure1 what ,composed of #iaj ,alabaster1 to ,clean #chh to ,stain #adad ,alamode ,beef or ,veal #aaei ,alcohol1 ,nature and ,uses of #fic ,ale1 to ,brew #bbfh ,amber1 to ,brew1 #bbfi ,burton1 to ,brew #bbgj ,edinburgh1 to ,brew #bbga ,alkalies1 ,poisoning by1 ,treatment for #aceg ,all-,fours1 ,game of #ia-id ,laws of #ib ,maxims for #id ,terms ,used in #ic ,allopathic ,treatment1 ,method of #ibh ,allopathy1 ,principle of #ibg ,allspice1 ,tincture of #bbjg ,almond ,confection #dhg ,custards #babb ,flavour #bacf ,icing for ,wedding ,cake #aiee ,paste #badj ,pudding #abhd ,sauce for #abhe ,sponge ,cake #baaj ,almonds1 to ,blanch #bada to ,pound #badj ,aloes1 ,properties and ,uses of #gdc ,alpaca ,wool #ahhd ,alteratives1 ,medical ,properties of #hec ,alternations1 ,sudden1 of ,heat and ,cold ,prejudicial to ,health #ibc ,alum ,confection #dhh ,eye-wash #dgg ,gargle #ebd ,poultice #hji ,whey #bcjd ,ambassadors1 to ,address #bde ,amber ,ale1 to ,brew #bbfi ,american ,spider #ajgc ,tooth-powder #afij ,ammonia #gjb ,bicarbonate of #gjc ,sesquicarbonate of #gjd ,ammoniacum1 ,properties and ,uses of #gfb ,ammoniated ,embrocation 7,compound7 #eje ,strong #ejd ,anagrams1 ,specimens of #ej ,analeptics1 ,properties of #hed ,anchovies1 ,british1 to ,prepare #afge ,anchovy ,butter #bbba ,sandwiches #abja ,toast #abjb ,andalusian ,wool #ahgg ,anglo-,japanese ,work #bejf ,angola ,wool #ahhb ,angostura ,bark #gai ,animals1 to ,stuff #bcci ,annealing ,glass #dbd ,anodyne ,liniment #ejc ,anodynes1 ,properties of #hee ,antacids1 ,nature of #ggc ,properties of #hef ,antalkalies1 ,nature of #gge ,properties of #heg ,anthelmintics #egi-ehj ,nature of #ghc ,properties of #heh ,antibilious ,medicines1 ,properties of #hei ,anti-,diarrhoeal ,powders #egc ,antimonial ,powder1 ,properties and ,uses of #gei ,antimony1 ,poisoning by1 ,treatment for #acdh ,properties and ,uses of #geh ,antipertussal ,powders #ege ,antirheumatics1 ,properties of #hfj ,antiscorbutics1 ,properties of #hfa ,antiseptic1 ,borax as an #bcaa ,charcoal as an #agge ,antiseptics1 ,properties of #hfb ,antispasmodic ,electuary #dig ,mixture #efb ,powders #egd ,antispasmodics1 ,nature and ,uses of #gja ,properties of #hfc ,ants1 to ,destroy #bdgc ,anxiety1 ,effects of #ibj ,apartments1 ,brokers ,entering #aejh ,landlord ,using ,lodgers #aeaf ,aperient1 ,alterative1 for ,children #fea 7#f7 ,gingerbread for ,children #bdfb in ,acute ,diseases #fea 7#g7 ,infant's #feg ,medicines #feb-feh ,pills #fea 7#c1 #bb1 #bd71 #fed ,tonic #fef ,aperients1 ,medical ,properties of #hfd ,spring #fec ,aphides1 to ,destroy #bhc ,apoplexy1 ,prescription for #fea 7#a7 ,remedy for #eia ,treatment of #accg ,apostrophe1 ,definition of #bjh ,apparatus to keep ,bedclothes from ,leg1 c #hce ,apparel1 ,frequent ,change of1 ,necessary #agah-agbj ,appetite1 ,how ,lost and ,regained #agfc ,apple ,bread1 to ,make #ajbj ,cake1 for ,children #bjhd ,pie #abdf ,puddings #abfi-abgj ,sauce #bbbe ,sauce1 why ,eaten with ,pork and ,goose #agia ,tart1 ,cold1 to ,re-dress #abih ,water #bcjg ,apples1 ,dried #afcc for ,children #dgd 7xxviii7 in ,syrup #acac1 #baci to ,store #afcb with ,custard #acab ,appraisement #aebe ,apprentice ,indentures #adec ,apricot ,jam #bace ,jelly #babh ,apricots1 ,dried #afce ,stewed in ,syrup #acad ,april1 ,flowers for #bef ,food in ,season in #cd ,arithmorems #ea 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#aa7 of the ,bowels #fac of the ,brain #fad of the ,eyes #fbj of the ,kidneys #fae of the ,liver #faf of the ,stomach #fah of the ,throat #ebf ,inflammatory ,sore ,throat1 ,remedy for #fai ,influenza1 ,remedy for #fba ,infusion of ,medicines #fgc ,ink1 ,dr4 ,ure's #bdhb for ,garden ,labels #bdhf;a ,marking1 without ,preparation #bdhe ,powder #bdhc ,preparation of #bdha ,red ,writing #bdhd ,ink-stains1 to ,remove from ,boards #djf from ,mahogany #djb from ,silver #djc from ,table ,covers #djd1 #dje ,insects1 ,bites of1 ,remedy for #bdbb to ,rid ,bird-cages1 c41 of #bafe ,stings of1 ,treatment for #acfg ,integrity in ,business #bfjg ,intellectual ,superiority not to be ,boasted of #bbj ,interest-,table for ,one ,year #bggd for ,savings and ,investments #bggc ,intermeddling1 ,avoidance of #aihg ,intermittent ,fever1 ,remedy for #fbb ,interrogation1 ,note of1 ,defined #baj ,interruptions1 ,rudeness of #bah ,intestate's ,estate1 ,division of #aehf ,introduction to ,society1 ,etiquette of #aibe ,invalids1 ,caution to ,visitors to #dgd 7xii7 ,ipecacuanha1 ,nature and ,uses of #gcj ,irish ,brogue1 ,hints for the ,correction of #aic ,dialect1 ,importance of ,correcting #agi ,stew1 to ,prepare #aafb ,iron1 ,black ,staining for ,ship's ,guns1 c4 #adbd ,new1 ,treatment of #ded ,polished1 to ,preserve #cfh1 #cfi ,rust on1 to ,prevent #dae to ,remedy #cgj ,spicul in the ,eye #acbb ,wipers1 to ,make #daf ,isinglass ,plaster #hjf ,italian ,cabinet ,work1 ,varnish for #cfe1 #cff ,itch1 ,ointment for #edd ,remedy for #fbc ,ivory1 to ,stain #adae-adba ,j ,jack1 to ,carve #bfdh ,jactitation of ,marriage #aegj ,jalap1 ,uses of #gdj ,jam1 ,plum1 ,greengage1 or ,apricot #bace ,january1 ,flowers for #bej ,food in ,season in #ca ,japanned ,articles1 to ,clean #cic ,jaundice1 ,remedy for #fbd1 #bcif ,jelly1 ,apricot #babh ,arrowroot #bacj ,black ,currant #babg ,calf's ,feet #bacb ,excellent for the ,sick ,room #baca ,ox-,heel #babi ,red ,currant #babd ,white ,currant #babe1 #babf ,jersey 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#hdb ,treatment of1 after ,using #hdh ,legacy to ,illegitimate ,child #aeid ,legal ,separation1 ,good ,reasons ,necessary for #aegd ,legs1 ,cramp in #bdac ,leicestershire ,dialect #agd ,lemon ,buns #bajc ,kali #bbib ,peel ,syrup #bacg ,peel1 ,tincture of #bcjh ,rice #abie ,sponge #baba ,water ,ice #badi ,lemonade #bbhh ,champagne #bbij ,milk #bbhi ,lemons1 ,uses of #ggb ,whole1 ,preserved for ,dessert #afdj ,letters1 ,addresses on #bbe1 #bbf1 #bcf1 #acge ,crossing of #bcj ,old1 to ,preserve #dde ,signature to #bbi ,letter-writing1 ,hints ,respecting #bbg ,perspicuity in #bbh to ,strangers #bca ,liability for ,debts contracted under ,age1 ,acceptance of #afjd ,lice1 to ,free ,plants from #bhi ,licences1 ,common1 for ,marriage #aidj ,special1 for ,marriage #aici ,life ,belts1 ,excellent ,kinds of #acgj1 #acga ,light ,essential to ,health #dgd 7xviii7 ,influence of1 on ,growth #iad ,lightning1 ,persons ,struck by1 to ,treat #acci ,lime and ,egg ,cement #bdig and ,oil ,embrocation #ejf in 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,wall #cbj ,toothache1 ,cure for #fde1 #bddd ,tooth-powder1 ,american #afij ,camphorated #afhh ,myrrh #afhi ,quinine #afia ,tooth-stopping1 ,gutta ,percha #bdde ,succedaneum #bddf ,tortoiseshell1 ,imitation of #adbc ,tow1 ,surgical ,uses of #hjd ,towels1 ,worn1 to ,mend #dgd 7xv7 ,tracing ,paper1 to ,make #bcdc ,tragacanth1 ,properties and ,uses of #ghh ,travellers1 ,cookery for #aacj ,nightcap for #bbha ,trays1 ,japanned1 to ,clean #cic ,trees1 ,mildew on1 to ,remove #bgh ,tricotee1 or ,oriental ,crochet #ahbc ,troco1 or ,lawn ,billiards #beie ,rules of #beif ,trou ,madame #beha ,trout1 to ,carve #bfdg ,turbot1 to ,carve #bfcg ,turkey1 to ,carve #bfbf1 #bfgg to ,choose #ai ,cold1 to ,dress #aagb ,pulled1 to ,prepare #aagc ,turnip ,radishes1 to ,boil #aabc ,turnips1 ,cold1 to ,dress #aaba ,turnip-wine #bbgf ,turpentine ,enema #eac ,liniment #eji ,oil of #gee ,venice #gdi ,tusseh ,silk #ahij ,typhus ,fever1 ,remedy for #fdf ,u ,uncleanliness of ,person ,deprecated #bjbb ,underdone ,meat 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#bjgh to ,choose #ajia to ,choose ,fresh #aaja to ,cleanse from ,insects #aajb to ,cut or ,gather #ajie for ,dinner1 ,where to set them #bfbe for ,drying #cf 7v7-#ch 7v7 ,forced1 ,when in ,season #ca 7v71 #cc7 v7 for ,pickling #cg 7vi71 #ch 7vi7 to ,prepare for ,cooking #ajhh ,preservation of #ajif ,quality of #ajia ,soup #abac ,unripe #ajij to ,wash and ,clean #ajid ,when in ,season #ca-db 7iv7 ,when ,indigestible #aajj ,vegetation1 ,maturity of #afbd-afbg ,veil1 ,white ,lace1 to ,wash #bgca ,velvet1 ,grease from1 to ,remove #dcc to ,renovate #bbfc ,venice ,turpentine1 ,properties and ,uses of #gdi ,venison1 to ,choose #ah ,haunch of1 to ,carve #bfea ,various ,joints of ,described #bh 7vi7 ,when in ,season #bh 7vi7 ,ventilation1 ,best ,mode of #dgd 7xxxi7 in ,houses1 ,necessity of #iah ,simple ,method of #bddi ,verb1 ,accent on #ahh ,vermicelli ,soup #abab ,vermifuges #egi1 #ehj ,vermin1 ,how ,generally ,bred #agbb-agbc ,vermin-killer1 ,borax as a #bcad ,vesicants1 ,medical ,properties of #ijg ,vinegar1 ,cheap and ,good #bbaa ,cress #bbaj ,horseradish #bbjh ,mint #bbji ,poultice #hji ,raspberry #bbhe ,vingt-un1 ,game of #aac-aaf ,method of ,playing #aad ,natural in #aae1 #aaf ,violent ,shocks1 ,effects of1 ,treatment for #acbi ,violet1 ,why ,unfavourable to ,every ,complexion #ahje ,visiting1 ,dress1 ,etiquette of #aibg ,etiquette of #aicf the ,sick1 ,cautions as to #dgd 7xii71 #acgc ,visits of ,condolence1 ,etiquette of #aige ,vitremanie1 ,art of #beei ,vitriol1 ,white1 ,nature and ,uses of #gbg ,volatile ,salt1 ,nature and ,uses of #gjb ,vowels1 ,sounds of1 ,influenced by ,accentuation #ahd ,vulgarity1 ,avoidance of #aiid ,w ,w1 ,use of1 for ,v1 ,enigma on #bae ,wages1 ,necessity of ,receipts for ,paid #adfj ,table of #bggb ,wainscot1 ,painted to ,clean #cih ,waiter at ,table1 ,duties of #bfbi-bfcb ,waiters1 to ,clean #cic ,walking1 ,proper ,mode of #ageh ,walls1 ,damp1 to ,remedy #ccb1 #ccc ,walnut ,ketchup #bbjd ,walnuts1 to ,pickle #affe ,waltz ,deux ,temps #aea ,cellarius #adh ,circular #adi ,cotillon #adc ,polka #aej ,redowa #adg ,warehouseman1 ,general ,terms of ,hiring #adfd ,warmth1 ,dry1 to the ,body1 ,best ,mode of ,applying #hcg for the ,body1 ,desirability of #iaf ,exercise ,best for ,producing #iag ,warts1 ,cure for #bdbg ,washing1 ,economy of ,various ,processes #bgda ,frequent1 ,good ,effects of #agce ,lime1 ,use of in #bgcd-bgce ,machinery for #bgch ,muslins and ,chintzes #bgdj to ,prepare ,hard ,water for #bgcg ,preventive of ,infection #agcc-agcd ,saving of ,soap and ,labour in #bgci ,supremacy of ,soapsuds #bgcf ,wasps1 to ,destroy #bhf ,stings of1 ,cure for #bhg1 #bdcj ,waste1 ,caution ,against #ddg1 #dff ,waste-paper1 ,economy of #cbh ,wasting of ,fluid ,part of ,body #iab of ,solid ,part of ,body #iaa ,water1 ,adulteration of #bgeh as a ,beverage1 ,excellence of #iab on the ,brain1 ,remedy for #fdg ,effect of1 on ,meat1 if ,left in1 when ,cooked #ajgb ,encrustation of ,certain ,vessels by #cda ,erect ,position in #adjc-adjd ,hard1 to ,prepare for ,washing #bgcg ,hard to ,soften #cdb ,hot1 ,efficacy of #bdec in ,holland and ,england #agcj ,soft1 to ,prepare #deh ,watercress1 to ,stew #aabf ,waterproofing for ,boots and ,shoes #bbde1 #bbdf ,wax ,flowers1 to ,make #bebe-becf ,fruits1 to ,make #bebe1 #becg-bedg ,models1 to ,make #bcha to ,remove from ,cloth #bbfj ,weather1 ,effects of1 on the ,blood #agfj ,hot1 ,beverage for #bdee ,precautions against #ifg ,signs of #ifb-iff ,wedding2 ,breakfast1 ,etiquette of #aiej ,bridegroom's ,position in ,church #aide ,cake1 ,almond ,icing for #aiee ,sugar ,icing for #aief ,recipe for #aied ,cards1 ,etiquette of #aiea ,ceremony1 ,formularies after #aidh ,dress1 ,choice of #aidc ,fees1 ,amount of #aidg ,order of ,going to and ,coming from ,church #aidd-aidi ,position of ,bridesmaids #aidf ,reception after1 ,etiquette of #aieb ,ring1 ,why ,worn on ,fourth ,finger #aihj ,origin of ,wearing #aigi ,signature of ,register in ,vestry #aidh ,tour1 ,best ,places for #aiec ,weights for ,medicines #ffa ,how ,marked #ffb ,wet ,blankets for ,fire #achj ,wheeling ,yarn #ahhj ,whey1 ,alum #bcjd ,whisky ,toddy #bbhb ,whist1 ,advice to ,players at #gh ,laws of #gf ,maxims for #ge ,principles of #gc-gi ,short #gg1 #gh ,terms ,used in #gd ,white-,currant ,jelly #babe1 #babf ,white-,lead as ,cement #bdih ,white-,mice1 ,care of #bafh ,white-,vitriol1 ,nature and ,uses of #gbg ,whites1 ,remedy for #fdh ,whiting1 to ,carve #bfde ,whooping ,cough 7see ,hooping ,cough1 #fji7 ,widow's ,claim on ,intestate ,estate #aehf ,wife1 and ,husband1 ,hints to #bahi ,debts of1 before ,marriage1 ,liability of ,husband for #aeha ,power of #bahh ,property of1 ,order for ,protection of #aegf-aehj ,wearing ,apparel1 c41 of1 cannot be ,willed ,away #aeie ,widgeon1 to ,dress #abce ,wild ,duck1 to ,dress #abcc ,sauce for #abcd ,will1 ,how to ,make #aehe-aeii ,legal ,alteration in #aeia ,revoking #aehi-aeij1 #aeib to ,search for #aehd ,simple ,form of #aeih ,special1 should be ,drawn by ,legal ,adviser #aeii ,validity of #aehg-aehh ,what to be ,written on #aeic ,window-curtains on ,fire1 ,how to ,act #achb ,windows1 ,dirty #dgd 7ix7 ,open at ,night1 ,bad ,effect of #bjfh ,wine1 ,art of ,making #bbgc ,biscuits #bajf ,blackberry #bbgg ,elderberry #bbgh ,home-made1 ,varieties of1 to ,make #bbgc-bbgh ,parsnip #bbge to ,serve at ,dinner #bfcj ,stains from ,linen to ,remove #dbf ,turnip #bbgf ,wives1 ,hints for #baij1 #baib1 #baid1 #baif ,woman's ,conversation #bag ,women1 ,christian ,names of #igb ,wood1 ,models of1 to ,construct #bceg-bcei to stain #adcj-adci ,woodcock1 to ,carve #bfgd to ,choose #bf ,scotch1 to ,prepare #aaic ,wooden ,ware1 ,care of #ddd ,wool1 to ,dye #bgaa-bgag ,german or ,berlin #ahgc ,other ,kinds of #ahgh ,woollen ,clothes1 to ,wash #ddb ,dresses1 ,coloured1 to ,clean #bgba ,words1 ,mischoice of #aff ,mispronunciation of #afe often ,wrongly ,pronounced1 ,proper ,pronunciation of #aig ,whose ,meaning is not ,varied by ,accent #aij ,whose ,meaning is ,varied by ,accent #ahi ,work by ,daylight ,preferable in ,winter #dgd 7xxvi7 ,how to ,accomplish #dfj ,wormwood1 ,nature and ,uses of #gah ,worms1 ,homeopathic ,remedies for #iei in the ,intestines1 ,remedy for #fdi ,remedies for #egi1 #ehj ,worsted ,stockings1 to ,mend #bbfd ,wounds and ,cuts1 ,treatment of #acbd ,homoeopathic ,treatment of #icd ,wow-,wow ,sauce #bbcj ,wrapping-,paper1 to ,purchase #cbe ,writing1 for the ,press1 ,directions for #bdg ,ink1 to ,remove from ,paper #dcg ,materials1 ,advice ,respecting #bcb ,paper and ,books1 ,economy of #ddf ,paper and ,envelopes should be ,clean #bcc-bcd ,y ,yak ,lace and ,fringe #ahhe ,yeast1 ,economical1 to ,make #ajje ,poultice #hji to ,make #ajjc-ajjd ,yellow ,blinds in ,smallpox #ehf ,lotion #ecf ,yorkshire1 ,dialect1 ,errors of #age ,example of #agh ,pudding #ajcf ,young1 ,counsels for the #bahe ,ladies1 ,advice to #bahf ,lady's ,toilette 7,poetry7 #agac ,youth1 to ,preserve ,health in #aggj ,yule ,cake #baaa ,z ,zinc1 ,chloride of1 ,solution #gha and ,camphor ,eyewash #dhc ,eyewash #dha and ,lead ,eyewash #dhj ,oxide of1 ,uses of #gab ,poisoning by1 ,treatment for #acej ,sulphate of1 ,nature and ,uses of #gbg ,,enquire ,,within4 ,,by ,,the ,,editor4 7,written on the publication of the ,four ,hundred and ,thirtieth ,thousand47 ,only a few short years have sped ,since ,i this work of love begun2 ,by thousands sought1 by millions read1 ,all their approving smiles ,i've won4 ,now1 while reflecting on the past1 ,my day of life seems closing in1 ,let me1 while powers of reason last1 ,enquire ,within1 ,oh1 ye--who gentle are and fair-- ,who to these modest pages turn1 ,to raise a smile1 to soothe a care1 ,or some moot point of duty learn1-- ,forget not this3 that whilst you live1 ,your hearts may yield to pride or sin1 ,take1 then1 the warning here ,i give1-- ,enquire ,within4 ,would you acquire the greatest peace-- ,the sweetest joy--this world can give8 ,bid hatred1 pride1 and envy cease1 ,and learn a ,christian's life to live2 ,each eve1 before your eyelids close1 ,and slumbers of the night begin1 ,that your own heart may find repose1 ,enquire ,within4