,,the ,,american ,,frugal ,,housewife4 by ,,mrs4 ,,child1 ,author of ,hobomok1 ,the ,mother's ,book1 ,editor of the ,juvenile ,miscellany1 c4 #ahcb ,,dedicated ,,to ,,those ,,who ,,are ,,not ,,ashamed ,,of ,,economy4 ,a fat kitchen maketh a lean will4--,,franklin4 ,economy is a poor man's revenue2 extravagance a rich man's ruin4 ,illustration3 ,,mutton4 #a4 ,leg4 #b4 ,loin1 best end4 #c4 ,do4 ,chump do4 #d4 ,neck1 best do4 #e4 ,do ,scrag do4 #f4 ,shoulder4 #g4 ,breast4 ,saddle1 #b ,loins4 ,illustration3 ,,pork4 #a4 ,the ,sperib4 #b4 ,hand4 #c4 ,belly1 or ,spring4 #d4 ,fore ,loin4 #e4 ,hind do4 #f4 ,leg4 ,illustration3 ,,veal4 #a4 ,loin1 best end #b4 ,do ,chump do #c4 ,fillet4 #d4 ,knuckle1 hind4 #e4 ,do4 fore4 #f4 ,neck1 best end4 #g4 ,do4 scrag do4 #h4 ,blade ,bone4 #i4 ,breast1 best end4 #aj4 ,do4 ,brisket4 ,illustration3 ,,beef4 ,hind ,quarter4 #a4 ,sir ,loin4 #b4 ,rump4 #c4 ,aitch ,bone4 #d4 ,buttock4 #e4 ,mouse do4 #f4 ,veiny piece4 #g4 ,thick ,flank4 #h4 ,thin do4 #i4 ,leg4 ,fore ,quarter4 #aj4 ,fore ,rib1 #e ,ribs4 #aa4 ,middle do #d do4 #ab4 ,chuck1 #c do4 #ac4 ,shoulder1 or ,leg ,mutton piece4 #ad4 ,brisket4 #ae4 ,clod4 #af4 ,neck1 or ,sticking piece4 #ag4 ,shin4 #ah4 ,cheek4 ,,introductory ,,chapter ,,odd ,,scraps ,,for ,,the ,,economical4 ,,soap4 ,,simple ,,remedies4 ,,gruel4 ,,egg ,,gruel4 ,,arrow-,,root ,,jelly4 ,,calf',s ,,foot ,,jelly4 ,,tapioca ,,jelly4 ,,sago ,,jelly4 ,,beef ,,tea4 ,,wine ,,whey4 ,,apple ,,water4 ,,milk ,,porridge4 ,,stewed ,,prunes4 ,,vegetables4 ,,herbs4 ,,cheap ,,dye-,,stuffs4 ,,meat ,,corned1 ,,or ,,salted1 ,,hams1 c4 ,,choice ,,of ,,meat4 ,,common ,,cooking4 ,,veal4 ,,calf',s ,,head4 ,,beef4 ,,alamode ,,beef4 ,,mutton ,,and ,,lamb4 ,,pork4 ,,roast ,,pig4 ,,sausages4 ,,mince ,,meat4 ,,beans ,,and ,,peas4 ,,souse4 ,,tripe4 ,,gravy4 ,,poultry4 ,,fricasseed ,,chicken1 ,,brown4 ,,fricasseed ,,chicken1 ,,white4 ,,to ,,curry ,,fowl4 ,,chicken ,,broth4 ,,fish4 ,,puddings4 ,,baked ,,indian ,,pudding4 ,,boiled ,,indian ,,pudding4 ,,flour ,,or ,,batter ,,pudding4 ,,bread ,,pudding4 ,,rennet ,,pudding4 ,,custard ,,puddings4 ,,rice ,,puddings4 ,,bird',s ,,nest ,,pudding4 ,,apple ,,pudding4 ,,cherry ,,pudding4 ,,cranberry ,,pudding4 ,,whortleberry ,,pudding4 ,,plum ,,pudding4 ,,hasty ,,pudding4 ,,cheap ,,custards4 ,,common ,,pies4 ,,mince ,,pies4 ,,pumpkin ,,and ,,squash ,,pie4 ,,carrot ,,pie4 ,,cherry ,,pie4 ,,whortleberry ,,pie4 ,,apple ,,pie4 ,,custard ,,pie4 ,,cranberry ,,pie4 ,,rhubarb ,,stalks1 ,,or ,,persian ,,apple4 ,,pie ,,crust4 ,,common ,,cakes4 ,,gingerbread4 ,,cup ,,cake4 ,,tea ,,cake4 ,,cider ,,cake4 ,,election ,,cake4 ,,sponge ,,cake4 ,,wedding ,,cake4 ,,loaf ,,cake4 ,,caraway ,,cakes4 ,,dough-,,nuts4 ,,pancakes4 ,,fritters4 ,,short ,,cake4 ,,indian ,,cake4 ,,bread1 ,,yeast1 c4 ,,preserves1 c4 ,,currant ,,jelly4 ,,currant ,,wine4 ,,raspberry ,,shrub4 ,,coffee4 ,,chocolate4 ,,tea4 ,,pickles4 ,,beer4 ,,general ,,maxims ,,for ,,health4 ,,hints ,,to ,,persons ,,of ,,moderate ,,fortune ,,first ,,published ,,in ,,the ,,massachusetts ,,journal4 ,,furniture4 ,,education ,,of ,,daughters4 ,,travelling ,,and ,,public ,,amusements4 ,,philosophy ,,and ,,consistency4 ,,reasons ,,for ,,hard ,,times4 ,,how ,,to ,,endure ,,poverty4 ,,appendix ,,to ,,the ,,american ,,frugal ,,housewife4 ,,carving4 ,,index4 ,,appendix4 ,it has become necessary to change the title of this work to the ,american ,frugal ,housewife1 because there is an ,english work of the same name1 not adapted to the wants of this country4 ,,introductory ,,chapter ,the true economy of housekeeping is simply the art of gathering up all the fragments1 so that nothing be lost4 ,i mean fragments of time1 as well as materials4 ,nothing should be thrown away so long as it is possible to make any use of it1 however trifling that use may be2 and whatever be the size of a family1 every member should be employed either in earning or saving money4 ',time is money4' ,for this reason1 cheap as stockings are1 it is good economy to knit them4 ,cotton and woollen yarn are both cheap2 hose that are knit wear twice as long as woven ones2 and they can be done at odd minutes of time1 which would not be otherwise employed4 ,where there are children1 or aged people1 it is sufficient to recommend knitting1 that it is an employment4 ,in this point of view1 patchwork is good economy4 ,it is indeed a foolish waste of time to tear cloth into bits for the sake of arranging it anew in fantastic figures2 but a large family may be kept out of idleness1 and a few shillings saved1 by thus using scraps of gowns1 curtains1 c4 ,in the country1 where grain is raised1 it is a good plan to teach children to prepare and braid straw for their own bonnets1 and their brothers' hats4 ,where turkeys and geese are kept1 handsome feather fans may as well be made by the younger members of a family1 as to be bought4 ,the sooner children are taught to turn their faculties to some account1 the better for them and for their parents4 ,in this country1 we are apt to let children romp away their existence1 till they get to be thirteen or fourteen4 ,this is not well4 ,it is not well for the purses and patience of parents2 and it has a still worse effect on the morals and habits of the children4 ,begin early is the great maxim for everything in education4 ,a child of six years old can be made useful2 and should be taught to consider every day lost in which some little thing has not been done to assist others4 ,children can very early be taught to take all the care of their own clothes4 ,they can knit garters1 suspenders1 and stockings2 they can make patchwork and braid straw2 they can make mats for the table1 and mats for the floor2 they can weed the garden1 and pick cranberries from the meadow1 to be carried to market4 ,provided brothers and sisters go together1 and are not allowed to go with bad children1 it is a great deal better for the boys and girls on a farm to be picking blackberries at six cents a quart1 than to be wearing out their clothes in useless play4 ,they enjoy themselves just as well2 and they are earning something to buy clothes1 at the same time they are tearing them4 ,it is wise to keep an exact account of all you expend--even of a paper of pins4 ,this answers two purposes2 it makes you more careful in spending money1 and it enables your husband to judge precisely whether his family live within his income4 ,no false pride1 or foolish ambition to appear as well as others1 should ever induce a person to live one cent beyond the income of which he is certain4 ,if you have two dollars a day1 let nothing but sickness induce you to spend more than nine shillings2 if you have one dollar a day1 do not spend but seventy-five cents2 if you have half a dollar a day1 be satisfied to spend forty cents4 ,to associate with influential and genteel people with an appearance of equality1 unquestionably has its advantages2 particularly where there is a family of sons and daughters just coming upon the theatre of life2 but1 like all other external advantages1 these have their proper price1 and may be bought too dearly4 ,they who never reserve a cent of their income1 with which to meet any unforeseen calamity1 'pay too dear for the whistle1' whatever temporary benefits they may derive from society4 ,self-denial1 in proportion to the narrowness of your income1 will eventually be the happiest and most respectable course for you and yours4 ,if you are prosperous1 perseverance and industry will not fail to place you in such a situation as your ambition covets2 and if you are not prosperous1 it will be well for your children that they have not been educated to higher hopes than they will ever realize4 ,if you are about to furnish a house1 do not spend all your money1 be it much or little4 ,do not let the beauty of this thing1 and the cheapness of that1 tempt you to buy unnecessary articles4 ,doctor ,franklin's maxim was a wise one1 ',nothing is cheap that we do not want4' ,buy merely enough to get along with at first4 ,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 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 it all1 merely because you happen to have it4 ,begin humbly4 ,as riches increase1 it is easy and pleasant to increase in hospitality and splendour2 but it is always painful and inconvenient to decrease4 ,after all1 these things are viewed in their proper light by the truly judicious and respectable4 ,neatness1 tastefulness1 and good sense1 may be shown in the management of a small household1 and the arrangement of a little furniture1 as well as upon a larger scale2 and these qualities are always praised1 and always treated with respect and attention4 ,the consideration which many purchase by living beyond their income1 and of course living upon others1 is not worth the trouble it costs4 ,the glare there is about this false and wicked parade is deceptive2 it does not in fact procure a man valuable friends1 or extensive influence4 ,more than that1 it is wrong--morally wrong1 so far as the individual is concerned2 and injurious beyond calculation to the interests of our country4 ,to what are the increasing beggary and discouraged exertions of the present period owing8 ,a multitude of causes have no doubt tended to increase the evil2 but the root of the whole matter is the extravagance of all classes of people4 ,we never shall be prosperous till we make pride and vanity yield to the dictates of honesty and prudence6 ,we never shall be free from embarrassment until we cease to be ashamed of industry and economy4 ,let women do their share towards reformation--,let their fathers and husbands see them happy without finery2 and if their husbands and fathers have 7as is often the case7 a foolish pride in seeing them decorated1 let them gently and gradually check this feeling1 by showing that they have better and surer means of commanding respect--,let them prove1 by the exertion of ingenuity and economy1 that neatness1 good taste1 and gentility1 are attainable without great expense4 ,the writer has no apology to offer for this cheap little book of economical hints1 except her deep conviction that such a book is needed4 ,in this case1 renown is out of the question1 and ridicule is a matter of indifference4 ,the information conveyed is of a common kind2 but it is such as the majority of young housekeepers do not possess1 and such as they cannot obtain from cookery books4 ,books of this kind have usually been written for the wealthy3 ,i have written for the poor4 ,i have said nothing about rich cooking2 those who can afford to be epicures will find the best of information in the ',seventy-five ,receipts4' ,i have attempted to teach how money can be saved1 not how it can be enjoyed4 ,if any persons think some of the maxims too rigidly economical1 let them inquire how the largest fortunes among us have been made4 ,they will find thousands and millions have been accumulated by a scrupulous attention to sums 'infinitely more minute than sixty cents4' ,in early childhood1 you lay the foundation of poverty or riches1 in the habits you give your children4 ,teach them to save everything1--not for their own use1 for that would make them selfish--but for some use4 ,teach them to share everything with their playmates2 but never allow them to destroy anything4 ,i once visited a family where the most exact economy was observed2 yet nothing was mean or uncomfortable4 ,it is the character of true economy to be as comfortable and genteel with a little1 as others can be with much4 ,in this family1 when the father brought home a package1 the older children would1 of their own accord1 put away the paper and twine neatly1 instead of throwing them in the fire1 or tearing them to pieces4 ,if the little ones wanted a piece of twine to play scratch-cradle1 or spin a top1 there it was1 in readiness2 and when they threw it upon the floor1 the older children had no need to be told to put it again in its place4 ,the other day1 ,i heard a mechanic say1 ',i have a wife and two little children2 we live in a very small house2 but1 to save my life1 ,i cannot spend less than twelve hundred a year4' ,another replied1 ',you are not economical2 ,i spend but eight hundred4' ,i thought to myself1--',neither of you pick up your twine and paper4' ,a third one1 who was present1 was silent2 but after they were gone1 he said1 ',i keep house1 and comfortably too1 with a wife and children1 for six hundred a year2 but ,i suppose they would have thought me mean1 if ,i had told them so4' ,i did not think him mean2 it merely occurred to me that his wife and children were in the habit of picking up paper and twine4 ,economy is generally despised as a low virtue1 tending to make people ungenerous and selfish4 ,this is true of avarice2 but it is not so of economy4 ,the man who is economical1 is laying up for himself the permanent power of being useful and generous4 ,he who thoughtlessly gives away ten dollars1 when he owes a hundred more than he can pay1 deserves no praise1--he obeys a sudden impulse1 more like instinct than reason3 it would be real charity to check this feeling2 because the good he does maybe doubtful1 while the injury he does his family and creditors is certain4 ,true economy is a careful treasurer in the service of benevolence2 and where they are united respectability1 prosperity and peace will follow4 99 99 99 99 99 ,,odd ,,scraps ,,for ,,the ,,economical4 ,if you would avoid waste in your family1 attend to the following rules1 and do not despise them because they appear so unimportant3 'many a little makes a mickle4' ,look frequently to the pails1 to see that nothing is thrown to the pigs which should have been in the grease-pot4 ,look to the grease-pot1 and see that nothing is there which might have served to nourish your own family1 or a poorer one4 ,see that the beef and pork are always under brine2 and that the brine is sweet and clean4 ,count towels1 sheets1 spoons1 c4 occasionally2 that those who use them may not become careless4 ,see that the vegetables are neither sprouting nor decaying3 if they are so1 remove them to a drier place1 and spread them4 ,examine preserves1 to see that they are not contracting mould2 and your pickles1 to see that they are not growing soft and tasteless4 ,as far as it is possible1 have bits of bread eaten up before they become hard4 ,spread those that are not eaten1 and let them dry1 to be pounded for puddings1 or soaked for brewis4 ,brewis is made of crusts and dry pieces of bread1 soaked a good while in hot milk1 mashed up1 and salted1 and buttered like toast4 ,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 bread1 even in the hottest weather4 ,attend to all the mending in the house1 once a week1 if possible4 ,never put out sewing4 ,if it be impossible to do it in your own family1 hire some one into the house1 and work with them4 ,make your own bread and cake4 ,some people think it is just as cheap to buy of the baker and confectioner2 but it is not half as cheap4 ,true1 it is more convenient2 and therefore the rich are justifiable in employing them2 but those who are under the necessity of being economical1 should make convenience a secondary object4 ,in the first place1 confectioners make their cake richer than people of moderate income can afford to make it2 in the next place1 your domestic1 or yourself1 may just as well employ your own time1 as to pay them for theirs4 ,when ivory-handled knives turn yellow1 rub them with nice sand paper1 or emery2 it will take off the spots1 and restore their whiteness4 ,when a carpet is faded1 ,i have been told that it may be restored1 in a great measure1 7provided there be no grease in it17 by being dipped into strong salt and water4 ,i never tried this2 but ,i know that silk pocket handkerchiefs1 and deep blue factory cotton will not fade1 if dipped in salt and water while new4 ,an ox's gall will set any color1--silk1 cotton1 or woollen4 ,i have seen the colors of calico1 which faded at one washing1 fixed by it4 ,where one lives near a slaughterhouse1 it is worth while to buy cheap1 fading goods1 and set them in this way4 ,the gall can be bought for a few cents4 ,get out all the liquid1 and cork it up in a large phial4 ,one large spoonful of this in a gallon of warm water is sufficient4 ,this is likewise excellent for taking out spots from bombazine1 bombazet1 c4 ,after being washed in this1 they look about as well as when new4 ,it must be thoroughly stirred into the water1 and not put upon the cloth4 ,it is used without soap4 ,after being washed in this1 cloth which you want to clean should be washed in warm suds1 without using soap4 ,tortoise shell and horn combs last much longer for having oil rubbed into them once in a while4 ,indian meal and rye meal are in danger of fermenting in summer2 particularly ,indian4 ,they should be kept in a cool place1 and stirred open to the air1 once in a while4 ,a large stone1 put in the middle of a barrel of meal1 is a good thing to keep it cool4 ,the covering of oil-flasks1 sewed together with strong thread1 and lined and bound neatly1 makes useful tablemats4 ,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 coals near enough to scorch2 and the place should be rubbed with flannel while warm4 ,spots in furniture may usually be cleansed by rubbing them quick and hard1 with a flannel wet with the same thing which took out the color2 if rum1 wet the cloth with rum1 c4 ,the very best restorative for defaced varnished furniture1 is rotten-stone pulverized1 and rubbed on with linseed oil4 ,sal-volatile1 or hartshorn1 will restore colors taken out by acid4 ,it may be dropped upon any garment without doing harm4 ,spirits of turpentine is good to take grease-spots out of woollen clothes2 to take spots of paint1 c41 from mahogany furniture2 and to cleanse white kid gloves4 ,cockroaches1 and all vermin1 have an aversion to spirits of turpentine4 ,an ounce of quicksilver1 beat up with the white of two eggs1 and put on with a feather1 is the cleanest and surest bed-bug poison4 ,what is left should be thrown away3 it is dangerous to have it about the house4 ,if the vermin are in your walls1 fill up the cracks with verdigris-green paint4#a ,footnote #a3 ,there are two kinds of green paint2 one is of no use in destroying insects4 ,lamps will have a less disagreeable smell if you dip your wick-yarn in strong hot vinegar1 and dry it4 ,those who make candles will find it a great improvement to steep the wicks in lime-water and saltpetre1 and dry them4 ,the flame is clearer1 and the tallow will not 'run4' ,britannia ,ware should be first rubbed gently with a woollen cloth and sweet oil2 then washed in warm suds1 and rubbed with soft leather and whiting4 ,thus treated1 it will retain its beauty to the last4 ,eggs will keep almost any length of time in lime-water properly prepared4 ,one pint of coarse salt1 and one pint of unslacked lime1 to a pailful of water4 ,if there be too much lime1 it will eat the shells from the eggs2 and if there be a single egg cracked1 it will spoil the whole4 ,they should be covered with lime-water1 and kept in a cold place4 ,the yolk becomes slightly red2 but ,i have seen eggs1 thus kept1 perfectly sweet and fresh at the end of three years4 ,the cheapest time to lay down eggs1 is early in spring1 and the middle and last of ,september4 ,it is bad economy to buy eggs by the dozen1 as you want them4 ,new iron should be very gradually heated at first4 ,after it has become inured to the heat1 it is not as likely to crack4 ,it is a good plan to put new earthen ware into cold water1 and let it heat gradually1 until it boils1--then cool again4 ,brown earthen ware1 in particular1 may be toughened in this way4 ,a handful of rye1 or wheat1 bran1 thrown in while it is boiling1 will preserve the glazing1 so that it will not be destroyed by acid or salt4 ,clean a brass kettle1 before using it for cooking1 with salt and vinegar4 ,skim-milk and water1 with a bit of glue in it1 heated scalding hot1 is excellent to restore old1 rusty1 black ,italian crape4 ,if clapped and pulled dry1 like nice muslin1 it will look as well1 or better1 than when new4 ,wash-leather gloves should be washed in clean suds1 scarcely warm4 ,the oftener carpets are shaken1 the longer they wear2 the dirt that collects under them1 grinds out the threads4 ,do not have carpets swept any oftener than is absolutely necessary4 ,after dinner1 sweep the crumbs into a dusting-pan with your hearth-brush2 and if you have been sewing1 pick up the shreds by hand4 ,a carpet can be kept very neat in this way2 and a broom wears it very much4 ,buy your woollen yarn in quantities from some one in the country1 whom you can trust4 ,the thread-stores make profits upon it1 of course4 ,it is not well to clean brass andirons1 handles1 c4 with vinegar4 ,it makes them very clean at first2 but they soon spot and tarnish4 ,rotten-stone and oil are proper materials for cleaning brasses4 ,if wiped every morning with flannel and ,new ,england rum1 they will not need to be cleaned half as often4 ,if you happen to live in a house which has marble fire-places1 never wash them with suds2 this destroys the polish1 in time4 ,they should be dusted2 the spots taken off with a nice oiled cloth1 and then rubbed dry with a soft rag4 ,feathers should be very thoroughly dried before they are used4 ,for this reason they should not be packed away in bags1 when they are first plucked4 ,they should be laid lightly in a basket1 or something of that kind1 and stirred up often4 ,the garret is the best place to dry them2 because they will there be kept free from dirt and moisture2 and will be in no danger of being blown away4 ,it is well to put the parcels1 which you may have from time to time1 into the oven1 after you have removed your bread1 and let them stand a day4 ,if feather-beds smell badly1 or become heavy1 from want of proper preservation of the feathers1 or from old age1 empty them1 and wash the feathers thoroughly in a tub of suds2 spread them in your garret to dry1 and they will be as light and as good as new4 ,new ,england rum1 constantly used to wash the hair1 keeps it very clean1 and free from disease1 and promotes its growth a great deal more than ,macassar oil4 ,brandy is very strengthening to the roots of the hair2 but it has a hot1 drying tendency1 which ,n4,e4 rum has not4 ,if you wish to preserve fine teeth1 always clean them thoroughly after you have eaten your last meal at night4 ,rags should never be thrown away because they are dirty4 ,mop-rags1 lamp-rags1 c4 should be washed1 dried1 and put in the rag-bag4 ,there is no need of expending soap upon them3 boil them out in dirty suds1 after you have done washing4 ,linen rags should be carefully saved2 for they are extremely useful in sickness4 ,if they have become dirty and worn by cleaning silver1 c41 wash them1 and scrape them into lint4 ,after old coats1 pantaloons1 c4 have been cut up for boys1 and are no longer capable of being converted into garments1 cut them into strips1 and employ the leisure moments of children1 or domestics1 in sewing and braiding them for door-mats4 ,if you are troubled to get soft water for washing1 fill a tub or barrel half full of ashes1 and fill it up with water1 so that you may have lye whenever you want it4 ,a gallon of strong lye put into a great kettle of hard water 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 ,if you have a strip of land1 do not throw away suds4 ,both ashes and suds are good manure for bushes and young plants4 ,when a white ,navarino bonnet becomes soiled1 rip it in pieces1 and wash it with a sponge and soft water4 ,while it is yet damp1 wash it two or three times with a clean sponge dipped into a strong saffron tea1 nicely strained4 ,repeat this till the bonnet is as dark a straw color as you wish4 ,press it on the wrong side with a warm iron1 and it will look like a new ,leghorn4 ,about the last of ,may1 or the first of ,june1 the little millers1 which lay moth-eggs begin to appear4 ,therefore brush all your woollens1 and pack them away in a dark place covered with linen4 ,pepper1 red-cedar chips1 tobacco1--indeed1 almost any strong spicy smell1--is good to keep moths out of your chests and drawers4 ,but nothing is so good as camphor4 ,sprinkle your woollens with camphorated spirit1 and scatter pieces of camphor-gum among them1 and you will never be troubled with moths4 ,some people buy camphor-wood trunks1 for this purpose2 but they are very expensive1 and the gum answers just as well4 ,the first young leaves of the common currant-bush1 gathered as soon as they put out1 and dried on tin1 can hardly be distinguished from green tea4 ,cream of tartar1 rubbed upon soiled white kid gloves1 cleanses them very much4 ,bottles that have been used for rose-water1 should be used for nothing else2 if scalded ever so much1 they will kill the spirit of what is put in them4 ,if you have a greater quantity of cheeses in the house than is likely to be soon used1 cover them carefully with paper1 fastened on with flour paste1 so as to exclude the air4 ,in this way they may be kept free from insects for years4 ,they should be kept in a dry1 cool place4 ,pulverized alum possesses the property of purifying water4 ,a large spoonful stirred into a hogshead of water will so purify it1 that in a few hours the dirt will all sink to the bottom1 and it will be as fresh and clear as spring water4 ,four gallons may be purified by a tea-spoonful4 ,save vials and bottles4 ,apothecaries and grocers will give something for them4 ,if the bottles are of good thick glass1 they will always be useful for bottling cider or beer2 but if they are thin ,french glass1 like claret bottles1 they will not answer4 ,woollens should be washed in very hot suds1 and not rinsed4 ,lukewarm water shrinks them4 ,on the contrary1 silk1 or anything that has silk in it1 should be washed in water almost cold4 ,hot water turns it yellow4 ,it may be washed in suds made of nice white soap2 but no soap should be put upon it4 ,likewise avoid the use of hot irons in smoothing silk4 ,either rub the articles dry with a soft cloth1 or put them between two towels1 and press them with weights4 ,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 blades1 without wetting the handles4 ,keep your castors covered with blotting-paper and green flannel4 ,keep your salt-spoons out of the salt1 and clean them often4 ,do not wrap knives and forks in woollens4 ,wrap them in good1 strong paper4 ,steel is injured by lying in woollens4 ,if it be practicable1 get a friend in the country to procure you a quantity of lard1 butter1 and eggs1 at the time they are cheapest1 to be put down for winter use4 ,you will be likely to get them cheaper and better than in the city market2 but by all means put down your winter's stock4 ,lard requires no other care than to be kept in a dry1 cool place4 ,butter is sweetest in ,september and ,june2 because food is then plenty1 and not rendered bitter by frost4 ,pack your butter in a clean1 scalded firkin1 cover it with strong brine1 and spread a cloth all over the top1 and it will keep good until the ,jews get into ,grand ,isle4 ,if you happen to have a bit of salt-petre1 dissolve it with the brine4 ,dairy-women say that butter comes more easily1 and has a peculiar hardness and sweetness1 if the cream is scalded and strained before it is used4 ,the cream should stand down cellar over night1 after being scalded1 that it may get perfectly cold4 ,suet and lard keep better in tin than in earthen4 ,suet keeps good all the year round1 if chopped and packed down in a stone jar1 covered with molasses4 ,pick suet free from veins and skin1 melt it in water before a moderate fire1 let it cool till it forms into a hard cake1 then wipe it dry1 and put it in clean paper in linen bags4 ,preserve the backs of old letters to write upon4 ,if you have children who are learning to write1 buy coarse white paper by the quantity1 and keep it locked up1 ready to be made into writing books4 ,it does not cost half as much as it does to buy them at the stationer's4 ,do not let coffee and tea stand in tin4 ,scald your wooden ware often2 and keep your tin ware dry4 ,when mattresses get hard and bunchy1 rip them1 take the hair out1 pull it thoroughly by hand1 let it lie a day or two to air1 wash the tick1 lay it in as light and even as possible1 and catch it down1 as before4 ,thus prepared1 they will be as good as new4 ,it is poor economy to buy vinegar by the gallon1 ,buy a barrel1 or half a barrel1 of really strong vinegar1 when you begin house-keeping4 ,as you use it1 fill the barrel with old cider1 sour beer1 or wine-settlings1 c41 left in pitchers1 decanters or tumblers2 weak tea is likewise said to be good3 nothing is hurtful1 which has a tolerable portion of spirit1 or acidity4 ,care must be taken not to add these things in too large quantities1 or too often3 if the vinegar once gets weak1 it is difficult to restore it4 ,if possible1 it is well to keep such slops as ,i have mentioned in a different keg1 and draw them off once in three or four weeks1 in such a quantity as you think the vinegar will bear4 ,if by any carelessness you do weaken it1 a few white beans dropped in1 or white paper dipped in molasses1 is said to be useful4 ,if beer grows sour1 it may be used to advantage for pancakes and fritters4 ,if very sour indeed1 put a pint of molasses and water to it1 and1 two or three days after1 put a half pint of vinegar2 and in ten days it will be first rate vinegar4 ,barley straw is the best for beds2 dry corn husks1 slit into shreds1 are far better than straw4 ,straw beds are much better for being boxed at the sides2 in the same manner upholsterers prepare ticks for feathers4 ,brass andirons should be cleaned1 done up in papers1 and put in a dry place1 during the summer season4 ,if you have a large family1 it is well to keep white rags separate from colored ones1 and cotton separate from woollen2 they bring a higher price4 ,paper brings a cent a pound1 and if you have plenty of room1 it is well to save it4 ',a penny saved is a penny got4' ,always have plenty of dish-water1 and have it hot4 ,there is no need of asking the character of a domestic1 if you have ever seen her wash dishes in a little greasy water4 ,when molasses is used in cooking1 it is a prodigious improvement to boil and skim it before you use it4 ,it takes out the unpleasant raw taste1 and makes it almost as good as sugar4 ,where molasses is used much for cooking1 it is well to prepare one or two gallons in this way at a time4 ,in winter1 always set the handle of your pump as high as possible1 before you go to bed4 ,except in very rigid weather1 this keeps the handle from freezing4 ,when there is reason to apprehend extreme cold1 do not forget to throw a rug or horse-blanket over your pump2 a frozen pump is a comfortless preparation for a winter's breakfast4 ,never allow ashes to be taken up in wood1 or put into wood4 ,always have your tinder-box and lantern ready for use1 in case of sudden alarm4 ,have important papers all together1 where you can lay your hand on them at once1 in case of fire4 ,keep an old blanket and sheet on purpose for ironing1 and on no account suffer any other to be used4 ,have plenty of holders always made1 that your towels may not be burned out in such service4 ,keep a coarse broom for the cellar stairs1 wood-shed1 yard1 c4 ,no good housekeeper allows her carpet broom to be used for such things4 ,there should always be a heavy stone on the top of your pork1 to keep it down4 ,this stone is an excellent place to keep a bit of fresh meat in the summer1 when you are afraid of its spoiling4 ,have all the good bits of vegetables and meat collected after dinner1 and minced before they are set away2 that they may be in readiness to make a little savoury mince meat for supper or breakfast4 ,take the skins off your potatoes before they grow cold4 ,vials1 which have been used for medicine1 should be put into cold ashes and water1 boiled1 and suffered to cool before they are rinsed4 ,if you live in the city1 where it is always easy to procure provisions1 be careful and not buy too much for your daily wants1 while the weather is warm4 ,never leave out your clothes-line over night2 and see that your clothes-pins are all gathered into a basket4 ,have plenty of crash towels in the kitchen2 never let your white napkins be used there4 ,soap your dirtiest clothes1 and soak them in soft water over night4 ,use hard soap to wash your clothes1 and soft to wash your floors4 ,soft soap is so slippery1 that it wastes a good deal in washing clothes4 ,instead of covering up your glasses and pictures with muslin1 cover the frames only with cheap1 yellow cambric1 neatly put on1 and as near the color of the gilt as you can procure it4 ,this looks better2 leaves the glasses open for use1 and the pictures for ornament2 and is an effectual barrier to dust as well as flies4 ,it can easily be re-colored with saffron tea1 when it is faded4 ,have a bottle full of brandy1 with as large a mouth as any bottle you have1 into which cut your lemon and orange peel when they are fresh and sweet4 ,this brandy gives a delicious flavor to all sorts of pies1 puddings1 and cakes4 ,lemon is the pleasantest spice of the two2 therefore they should be kept in separate bottles4 ,it is a good plan to preserve rose-leaves in brandy4 ,the flavor is pleasanter than rose-water2 and there are few people who have the utensils for distilling4 ,peach leaves steeped in brandy make excellent spice for custards and puddings4 ,it is easy to have a supply of horse-radish all winter4 ,have a quantity grated1 while the root is in perfection1 put it in bottles1 fill it with strong vinegar1 and keep it corked tight4 ,it is thought to be a preventive to the unhealthy influence of cucumbers to cut the slices very thin1 and drop each one into cold water as you cut it4 ,a few minutes in the water takes out a large portion of the slimy matter1 so injurious to health4 ,they should be eaten with high seasoning4 ,where sweet oil is much used1 it is more economical to buy it by the bottle than by the flask4 ,a bottle holds more than twice as much as a flask1 and it is never double the price4 ,if you wish to have free-stone hearths dark1 wash them with soap1 and wipe them with a wet cloth2 some people rub in lamp-oil1 once in a while1 and wash the hearth faithfully afterwards4 ,this does very well in a large1 dirty family2 for the hearth looks very clean1 and is not liable to show grease spots4 ,but if you wish to preserve the beauty of a freestone hearth1 buy a quantity of free-stone powder of the stone-cutter1 and rub on a portion of it wet1 after you have washed your hearth in hot water4 ,when it is dry1 brush it off1 and it will look like new stone4 ,bricks can be kept clean with redding stirred up in water1 and put on with a brush4 ,pulverized clay mixed with redding1 makes a pretty rose color4 ,some think it is less likely to come off1 if mixed with skim milk instead of water4 ,but black lead is far handsomer than anything else for this purpose4 ,it looks very well mixed with water1 like redding2 but it gives it a glossy appearance to boil the lead in soft soap1 with a little water to keep it from burning4 ,it should be put on with a brush1 in the same manner as redding2 it looks nice for a long time1 when done in this way4 ,keep a bag for odd pieces of tape and strings2 they will come in use4 ,keep a bag or box for old buttons1 so that you may know where to go when you want one4 ,run the heels of stockings faithfully2 and mend thin places1 as well as holes4 ',a stitch in time saves nine4' ,poke-root1 boiled in water and mixed with a good quantity of molasses1 set about the kitchen1 the pantry1 c4 in large deep plates1 will kill cockroaches in great numbers1 and finally rid the house of them4 ,the ,indians say that poke-root boiled into a soft poultice is the cure for the bite of a snake4 ,i have heard of a fine horse saved by it4 ,a little salt sprinkled in starch while it is boiling1 tends to prevent it from sticking2 it is likewise good to stir it with a clean spermaceti candle4 ,a few potatoes sliced1 and boiling water poured over them1 makes an excellent preparation for cleansing and stiffening old rusty black silk4 ,green tea is excellent to restore rusty silk4 ,it should be boiled in iron1 nearly a cup full to three quarts4 ,the silk should not be wrung1 and should be ironed damp4 ,lime pulverized1 sifted through coarse muslin1 and stirred up tolerably thick in white of eggs1 makes a strong cement for glass and china4 ,plaster of ,paris is still better2 particularly for mending broken images of the same material4 ,it should be stirred up by the spoonful1 as it is wanted4#b ,footnote #b3 ,some think it an improvement to make whey of vinegar and milk1 and heat it well up with the eggs before the lime is put in4 ,i have heard of iron mended with it4 ,a bit of isinglass dissolved in gin1 or boiled in spirits of wine1 is said to make strong cement for broken glass1 china1 and sea-shells4 ,the lemon syrup1 usually sold at fifty cents a bottle1 may be made much cheaper4 ,those who use a great quantity of it will find it worth their while to make it4 ,take about a pound of ,havana sugar2 boil it in water down to a quart2 drop in the white of an egg1 to clarify it2 strain it2 add one quarter of an oz4 of tartaric acid1 or citric acid2 if you do not find it sour enough1 after it has stood two or three days and shaken freely1 add more of the acid4 ,a few drops of the oil of lemon improves it4 ,if you wish to clarify sugar and water1 you are about to boil1 it is well to stir in the white of one egg1 while cold2 if put in after it boils1 the egg is apt to get hardened before it can do any good4 ,those who are fond of soda powders will do well to inquire at the apothecaries for the suitable acid and alkali1 and buy them by the ounce1 or the pound1 according to the size of their families4 ,experience soon teaches the right proportions2 and1 sweetened with a little sugar or lemon syrup1 it is quite as good as what one gives five times as much for1 done up in papers4 ,the case is the same with ,rochelle powders4 ,when the stopper of a glass decanter becomes too tight1 a cloth wet with hot water and applied to the neck1 will cause the glass to expand1 so that the stopper may be easily removed4 ,glass vessels in a cylindrical form1 may be cut in two1 by tying around them a worsted thread1 thoroughly wet with spirits of turpentine1 and then setting fire to the thread4 ,court plaster is made of thin silk first dipped in dissolved isinglass and dried1 then dipped several times in the white of egg and dried4 ,when plain tortoise-shell combs are defaced1 the polish may be renewed by rubbing them with pulverized rotten-stone and oil4 ,the rotten-stone should be sifted through muslin4 ,it looks better to be rubbed on by the hand4 ,the jewellers afterwards polish them by rubbing them with dry rouge powder2 but sifted magnesia does just as well--and if the ladies had rouge1 perhaps they would1 by mistake1 put it upon their cheeks1 instead of their combs2 and thereby spoil their complexions4 ,the best way to cleanse gold is1 to wash it in warm suds made of delicate soap1 with ten or fifteen drops of sal-volatile in it4 ,this makes jewels very brilliant4 ,straw carpets should be washed in salt and water1 and wiped with a dry1 coarse towel4 ,they have a strong tendency to turn yellow2 and the salt prevents it4 ,moisture makes them decay soon2 therefore they should be kept thoroughly dry4 ,rye paste is more adhesive than any other paste2 because that grain is very glutinous4 ,it is much improved by adding a little pounded alum1 while it is boiling4 ,this makes it almost as strong as glue4 ,red ants are among the worst plagues that can infest a house4 ,a lady who had long been troubled with them1 assured me she destroyed them in a few days1 after the following manner4 ,she placed a dish of cracked shagbarks 7of which they are more fond than of anything else7 in the closet4 ,they soon gathered upon it in troops4 ,she then put some corrosive sublimate in a cup2 ordered the dish to be carried carefully to the fire1 and all its contents brushed in2 while she swept the few that dropped upon the shelf into the cup1 and1 with a feather1 wet all the cracks from whence they came1 with corrosive sublimate4 ,when this had been repeated four or five times1 the house was effectually cleared4 ,too much care cannot be taken of corrosive sublimate1 especially when children are about4 ,many dreadful accidents have happened in consequence of carelessness4 ,bottles which have contained it should be broken1 and buried2 and cups should be boiled out in ashes and water4 ,if kept in the house1 it should be hung up high1 out of reach1 with ,,poison written upon it in large letters4 ,the neatest way to separate wax from honey-comb is to tie the comb up in a linen or woollen bag2 place it in a kettle of cold water1 and hang it over the fire4 ,as the water heats1 the wax melts1 and rises to the surface1 while all the impurities remain in the bag4 ,it is well to put a few pebbles in the bag1 to keep it from floating4 ,honey may be separated from the comb1 by placing it in the hot sun1 or before the fire1 with two or three colanders or sieves1 each finer than the other1 under it4 99 99 99 99 99 ,,soap4 ,in the city1 ,i believe1 it is better to exchange ashes and grease for soap2 but in the country1 ,i am certain1 it is good economy to make one's own soap4 ,if you burn wood1 you can make your own lye2 but the ashes of coal is not worth much4 ,bore small holes in the bottom of a barrel1 place four bricks around1 and fill the barrel with ashes4 ,wet the ashes well1 but not enough to drop2 let it soak thus three or four days2 then pour a gallon of water in every hour or two1 for a day or more1 and let it drop into a pail or tub beneath4 ,keep it dripping till the color of the lye shows the strength is exhausted4 ,if your lye is not strong enough1 you must fill your barrel with fresh ashes1 and let the lye run through it4 ,some people take a barrel without any bottom1 and lay sticks and straw across to prevent the ashes from falling through4 ,to make a barrel of soap1 it will require about five or six bushels of ashes1 with at least four quarts of unslacked stone lime2 if slacked1 doable the quantity4 ,when you have drawn off a part of the lye1 put the lime 7whether slack or not7 into two or three pails of boiling water1 and add it to the ashes1 and let it drain through4 ,it is the practice of some people1 in making soap1 to put the lime near the bottom of the ashes when they first set it tip2 but the lime becomes like mortar1 and the lye does not run through1 so as to get the strength of it1 which is very important in making soap1 as it contracts the nitrous salts which collect in ashes1 and prevents the soap from coming1 7as the saying is47 ,old ashes are very apt to be impregnated with it4 ,three pounds of grease should be put into a pailful of lye4 ,the great difficulty in making soap 'come' originates in want of judgment about the strength of the lye4 ,one rule may be safely trusted--,if your lye will bear up an egg1 or a potato1 so that you can see a piece of the surface as big as ninepence1 it is just strong enough4 ,if it sink below the top of the lye1 it is too weak1 and will never make soap2 if it is buoyed up half way1 the lye is too strong2 and that is just as bad4 ,a bit of quick-lime1 thrown in while the lye and grease are boiling together1 is of service4 ,when the soap becomes thick and ropy1 carry it down cellar in pails and empty it into a barrel4 ,cold soap is less trouble1 because it does not need to boil2 the sun does the work of fire4 ,the lye must be prepared and tried in the usual way4 ,the grease must be tried out1 and strained from the scraps4 ,two pounds of grease 7instead of three7 must be used to a pailful2 unless the weather is very sultry1 the lye should be hot when put to the grease4 ,it should stand in the sun1 and be stirred every day4 ,if it does not begin to look like soap in the course of five or six days1 add a little hot lye to it2 if this does not help it1 try whether it be grease that it wants4 ,perhaps you will think cold soap wasteful1 because the grease must be strained2 but if the scraps are boiled thoroughly in strong lye1 the grease will all float upon the surface1 and nothing be lost4 99 99 99 99 99 ,,simple ,,remedies4 ,cotton wool1 wet with sweet oil and paregoric1 relieves the ear-ache very soon4 ,a good quantity of old cheese is the best thing to eat1 when distressed by eating too much fruit1 or oppressed with any kind of food4 ,physicians have given it in cases of extreme danger4 ,honey and milk is very good for worms2 so is strong salt water2 likewise powdered sage and molasses taken freely4 ,for a sudden attack of quincy or croup1 bathe the neck with bear's grease1 and pour it down the throat4 ,a linen rag soaked in sweet oil1 butter1 or lard1 and sprinkled with yellow ,scotch snuff1 is said to have performed wonderful cures in cases of croup3 it should be placed where the distress is greatest4 ,goose-grease1 or any kind of oily grease1 is as good as bear's oil4 ,equal parts of camphor1 spirits of wine1 and hartshorn1 well mixed1 and rubbed upon the throat1 is said to be good for the croup4 ,cotton wool and oil are the best things for a burn4 ,a poultice of wheat bran1 or rye bran1 and vinegar1 very soon takes down the inflammation occasioned by a sprain4 ,brown paper1 wet1 is healing to a bruise4 ,dipped in molasses1 it is said to take down inflammation4 ,in case of any scratch1 or wound1 from which the lockjaw is apprehended1 bathe the injured part freely with lye or pearl-ash and water4 ,a rind of pork bound upon a wound occasioned by a needle1 pin1 or nail1 prevents the lock-jaw4 ,it should be always applied4 ,spirits of turpentine is good to prevent the lock-jaw4 ,strong soft-soap1 mixed with pulverized chalk1 about as thick as batter1 put1 in a thin cloth or bag1 upon the wound1 is said to be a preventive to this dangerous disorder4 ,the chalk should be kept moist1 till the wound begins to discharge itself2 when the patient will find relief4 ,if you happen to cut yourself slightly while cooking1 bind on some fine salt3 molasses is likewise good4 ,flour boiled thoroughly in milk1 so as to make quite a thick porridge1 is good in cases of dysentery4 ,a tablespoonful of ,w4,i4 rum1 a table-spoonful of sugar-baker's molasses1 and the same quantity of sweet oil1 well simmered together1 is likewise good for this disorder2 the oil softens the harshness of the other ingredients4 ,black or green tea1 steeped in boiling milk1 seasoned with nutmeg1 and best of loaf sugar1 is excellent for the dysentery4 ,cork burnt to charcoal1 about as big as a hazel-nut1 macerated1 and put in a tea-spoonful of brandy1 with a little loaf sugar and nutmeg1 is very efficacious in cases of dysentery and cholera-morbus4 ,if nutmeg be wanting1 peppermint-water may be used4 ,flannel wet with brandy1 powdered with ,cayenne pepper1 and laid upon the bowels1 affords great relief in cases of extreme distress4 ,dissolve as much table-salt in keen vinegar1 as will ferment and work clear4 ,when the foam is discharged1 cork it up in a bottle1 and put it away for use4 ,a large spoonful of this1 in a gill of boiling water1 is very efficacious in cases of dysentery and colic4#c ,footnote #c3 ,among the numerous medicines for this disease1 perhaps none1 after all1 is better1 particularly where the bowels are inflamed1 than the old-fashioned one of ,english-mallows steeped in milk1 and drank freely4 ,everybody knows1 of course1 that ,english-mallows and marsh-mallows are different herbs4 ,whortleberries1 commonly called huckleberries1 dried1 are a useful medicine for children4 ,made into tea1 and sweetened with molasses1 they are very beneficial1 when the system is in a restricted state1 and the digestive powers out of order4 ,blackberries are extremely useful in cases of dysentery4 ,to eat the berries is very healthy2 tea made of the roots and leaves is beneficial2 and a syrup made of the berries is still better4 ,blackberries have sometimes effected a cure when physicians despaired4 ,loaf sugar and brandy relieves a sore throat2 when very bad1 it is good to inhale the steam of scalding hot vinegar through the tube of a tunnel4 ,this should be tried carefully at first1 lest the throat be scalded4 ,for children1 it should be allowed to cool a little4 ,a stocking bound on warm from the foot1 at night1 is good for the sore throat4 ,an ointment made from the common ground-worms1 which boys dig to bait fishes1 rubbed on with the hand1 is said to be excellent1 when the sinews are drawn up by any disease or accident4 ,a gentleman in ,missouri advertises that he had an inveterate cancer upon his nose cured by a strong potash made of the lye of the ashes of red oak bark1 boiled down to the consistence of molasses4 ,the cancer was covered with this1 and1 about an hour after1 covered with a plaster of tar4 ,this must be removed in a few days1 and1 if any protuberances remain in the wound1 apply more potash to them1 and the plaster again1 until they entirely disappear3 after which heal the wound with any common soothing salve4 ,i never knew this to be tried4 ,if a wound bleeds very fast1 and there is no physician at hand1 cover it with the scrapings of sole-leather1 scraped like coarse lint4 ,this stops blood very soon4 ,always have vinegar1 camphor1 hartshorn1 or something of that kind1 in readiness1 as the sudden stoppage of blood almost always makes a person faint4 ,balm-of-,gilead buds bottled up in ,n4,e4 rum1 make the best cure in the world for fresh cuts and wounds4 ,every family should have a bottle of it4 ,the buds should be gathered in a peculiar state2 just when they are well swelled1 ready to burst into leaves1 and well covered with gum4 ,they last but two or three days in this state4 ,plantain and house-leek1 boiled in cream1 and strained before it is put away to cool1 makes a very cooling1 soothing ointment4 ,plantain leaves laid upon a wound are cooling and healing4 ,half a spoonful of citric acid1 7which may always be bought of the apothecaries17 stirred in half a tumbler of water1 is excellent for the head-ache4 ,people in general think they must go abroad for vapor-baths2 but a very simple one can be made at home4 ,place strong sticks across a tub of water1 at the boiling point1 and sit upon them1 entirely enveloped in a blanket1 feet and all4 ,the steam from the water will be a vapor-bath4 ,some people put herbs into the water4 ,steam-baths are excellent for severe colds1 and for some disorders in the bowels4 ,they should not be taken without the advice of an experienced nurse1 or physician4 ,great care should be taken not to renew the cold after2 it would be doubly dangerous4 ,boiled potatoes are said to cleanse the hands as well as common soap2 they prevent chops in the winter season1 and keep the skin soft and healthy4 ,water-gruel1 with three or four onions simmered in it1 prepared with a lump of butter1 pepper1 and salt1 eaten just before one goes to bed1 is said to be a cure for a hoarse cold4 ,a syrup made of horseradish-root and sugar is excellent for a cold4 ,very strong salt and water1 when frequently applied1 has been known to cure wens4 ,the following poultice for the throat distemper1 has been much approved in ,england3--,the pulp of a roasted apple1 mixed with an ounce of tobacco1 the whole wet with spirits of wine1 or any other high spirits1 spread on a linen rag1 and bound upon the throat at any period of the disorder4 ,nothing is so good to take down swellings1 as a soft poultice of stewed white beans1 put on in a thin muslin bag1 and renewed every hour or two4 ,the thin white skin1 which comes from suet1 is excellent to bind upon the feet for chilblains4 ,rubbing with ,castile soap1 and afterwards with honey1 is likewise highly recommended4 ,but1 to cure the chilblains effectually1 they must be attended to often1 and for a long time4 ,always apply diluted laudanum to fresh wounds4 ,a poultice of elder-blow tea and biscuit is good as a preventive to mortification4 ,the approach of mortification is generally shown by the formation of blisters filled with blood2 water blisters are not alarming4 ,burnt alum held in the mouth is good for the canker4 ,the common dark-blue violet makes a slimy tea1 which is excellent for the canker4 ,leaves and blossoms are both good4 ,those who have families should take some pains to dry these flowers4 ,when people have a sore mouth1 from taking calomel1 or any other cause1 tea made of low-blackberry leaves is extremely beneficial4 ,tea made of slippery elm is good for the piles1 and for humors in the blood2 to be drank plentifully4 ,winter evergreen#d is considered good for all humors1 particularly scrofula4 ,some call it rheumatism-weed2 because a tea made from it is supposed to check that painful disorder4 ,footnote #d3 ,this plant resembles the poisonous kill-lamb1 both in the shape and the glossiness of the leaves3 great care should be used to distinguish them4 ,an ointment of lard1 sulphur1 and cream-of-tartar1 simmered together1 is good for the piles4 ,elixir proprietatis is a useful family medicine for all cases when the digestive powers are out of order4 ,one ounce of saffron1 one ounce of myrrh1 and one ounce of aloes4 ,pulverize them2 let the myrrh steep in half a pint of brandy1 or ,n4,e4 rum1 for four days2 then add the saffron and aloes2 let it stand in the sunshine1 or in some warm place1 for a fortnight2 taking care to shake it well twice a day4 ,at the end of the fortnight1 fill up the bottle 7a common sized one7 with brandy1 or ,n4,e4 rum1 and let it stand a month4 ,it costs six times as much to buy it in small quantities1 as it does to make it4 ,the constant use of malt beer1 or malt in any way1 is said to be a preservative against fevers4 ,black cherry-tree bark1 barberry bark1 mustard-seed1 petty morrel-root1 and horseradish1 well steeped in cider1 are excellent for the jaundice4 ,cotton wool and oil are the best things for a burn4 ,when children are burned1 it is difficult to make them endure the application of cotton wool4 ,i have known the inflammation of a very bad burn extracted in one night1 by the constant application of brandy1 vinegar1 and water1 mixed together4 ,this feels cool and pleasant1 and a few drops of paregoric will soon put the little sufferer to sleep4 ,the bathing should be continued till the pain is gone4 ,a few drops of the oil of ,cajput on cotton wool is said to be a great relief to the tooth-ache4 ,it occasions a smart pain for a few seconds1 when laid upon the defective tooth4 ,any apothecary will furnish it ready dropped on cotton wool1 for a few cents4 ,a poultice made of ginger or of common chickweed1 that grows about one's door in the country1 has given great relief to the tooth-ache1 when applied frequently to the cheek4 ,a spoonful of ashes stirred in cider is good to prevent sickness at the stomach4 ,physicians frequently order it in cases of cholera-morbus4 ,when a blister occasioned by a burn breaks1 it is said to be a good plan to put wheat flour upon the naked flesh4 ,the buds of the elder bush1 gathered in early spring1 and simmered with new butter1 or sweet lard1 make a very healing and cooling ointment4 ,night sweats have been cured1 when more powerful remedies had failed1 by fasting morning and night1 and drinking cold sage tea constantly and freely4 ,lard1 melted and cooled five or six times in succession1 by being poured each time into a fresh pail-full of water1 then simmered with sliced onions1 and cooled1 is said1 by old nurses1 to make a salve1 which is almost infallible in curing inflammations produced by taking cold in wounds4 ,vinegar curds1 made by pouring vinegar into warm milk1 put on warm1 and changed pretty frequently1 are likewise excellent to subdue inflammation4 ,chalk wet with hartshorn is a remedy for the sting of bees2 so is likewise table-salt kept moist with water4 ,boil castor-oil with an equal quantity of milk1 sweeten it with a little sugar1 stir it well1 and1 when cold1 give it to children for drink4 ,they will never suspect it is medicine2 and will even love the taste of it4 ,as molasses is often given to children as a gentle physic1 it will be useful to know that ,west ,india molasses is a gentle cathartic1 while sugar-baker's molasses is slightly astringent4 ,if a fellon or run-round appears to be coming on the finger1 you can do nothing better than to soak the finger thoroughly in hot lye4 ,it will be painful1 but it will cure a disorder much more painful4 ,whiskey1 which has had ,spanish-flies in soak1 is said to be good for ring-worms2 but ,i never knew an instance of its being tried4 ,unless too strong1 or used in great quantities1 it cannot1 at least1 do any harm4 ,washing the hands frequently in warm vinegar1 is good for ring-worms4 ,when the toe nails have a tendency to turn in1 so as to be painful1 the nail should always be kept scraped very thin1 and as near the flesh as possible4 ,as soon as the corner of the nail can be raised up out of the flesh1 it should be kept from again entering1 by putting a tuft of fine lint under it4 ,as this book may fall into the hands of those who cannot speedily obtain a physician1 it is worth while to mention what is best to be done for the bite of a rattlesnake3--,cut the flesh out1 around the bite1 instantly2 that the poison may not have time to circulate in the blood4 ,if caustic is at hand1 put it upon the raw flesh2 if not1 the next best thing is to fill the wound with salt--renewing it occasionally4 ,take a dose of sweet oil and spirits of turpentine1 to defend the stomach4 ,if the whole limb swell1 bathe it in salt and vinegar freely4 ,it is well to physic the system thoroughly1 before returning to usual diet4 ,,gruel4 ,gruel is very easily made4 ,have a pint of water boiling in a skillet2 stir up three or four large spoonfuls of nicely sifted oat-meal1 rye1 or ,indian1 in cold water4 ,pour it into the skillet while the water boils4 ,let it boil eight or ten minutes4 ,throw in a large handful of raisins to boil1 if the patient is well enough to bear them4 ,when put in a bowl1 add a little salt1 white sugar1 and nutmeg4 ,,egg ,,gruel4 ,this is at once food and medicine4 ,some people have very great faith in its efficacy in cases of chronic dysentery4 ,it is made thus3 ,boil a pint of new milk2 beat four new-laid eggs to a light froth1 and pour in while the milk boils2 stir them together thoroughly1 but do not let them boil2 sweeten it with the best of loaf sugar1 and grate in a whole nutmeg2 add a little salt1 if you like it4 ,drink half of it while it is warm1 and the other half in two hours4 ,,arrow-,,root ,,jelly4 ,put about a pint of water in a skillet to boil2 stir up a large spoonful of arrow-root powder in a cup of water2 pour it into the skillet while the water is boiling2 let them boil together three or four minutes4 ,season it with nutmeg and loaf sugar4 ,this is very light food for an invalid4 ,when the system is in a relaxed state1 two tea-spoonfuls of brandy may be put in4 ,milk and loaf sugar boiled1 and a spoonful of fine flour1 well mixed with a little cold water1 poured in while the milk is boiling1 is light food in cases of similar diseases4 ,,calf',s ,,foot ,,jelly4 ,boil four feet in a gallon of water1 till it is reduced to a quart4 ,strain it1 and let it stand1 till it is quite cool4 ,skim off the fat1 and add to the jelly one pint of wine1 half a pound of sugar1 the whites of six eggs1 and the juice of four large lemons2 boil all these materials together eight or ten minutes4 ,then strain into the glasses1 or jars1 in which you intend to keep it4 ,some lay a few bits of the lemon-peel at the bottom1 and let it be strained upon them4 ,,tapioca ,,jelly4 ,wash it two or three times1 soak it five or six hours2 simmer it in the same water with bits of fresh lemon-peel until it becomes quite clear2 then put in lemon juice1 wine and loaf sugar4 ,,sago ,,jelly4 ,the sago should be soaked in cold water an hour1 and washed thoroughly2 simmered with lemon-peel and a few cloves4 ,add wine and loaf sugar when nearly done2 and let it all boil together a few minutes4 ,,beef ,,tea4 ,beef tea1 for the sick1 is made by broiling a tender steak nicely1 seasoning it with pepper and salt1 cutting it up1 and pouring water over it1 not quite boiling4 ,put in a little water at a time1 and let it stand to soak the goodness out4 ,,wine ,,whey4 ,wine whey is a cooling and safe drink in fevers4 ,set half a pint of sweet milk at the fire1 pour in one glass of wine1 and let it remain perfectly still1 till it curdles2 when the curds settle1 strain it1 and let it cool4 ,it should not get more than blood-warm4 ,a spoonful of rennet-water hastens the operation4 ,made palatable with loaf sugar and nutmeg1 if the patient can bear it4 ,,apple ,,water4 ,this is given as sustenance when the stomach is too weak to bear broth1 c4 ,it may be made thus1--,pour boiling water on roasted apples2 let them stand three hours1 then strain and sweeten lightly3--,or it may be made thus1--,peel and slice tart apples1 add some sugar and lemon-peel2 then pour some boiling water over the whole1 and let it stand covered by the fire1 more than an hour4 ,,milk ,,porridge4 ,boil new milk2 stir flour thoroughly into some cold milk in a bowl1 and pour it into the kettle while the milk is boiling3 let it all boil six or eight minutes4 ,some people like it thicker than others2 ,i should think three large spoonfuls of flour to a quart of milk was about right4 ,it should always be seasoned with salt2 and if the patient likes1 loaf sugar and nutmeg may be put in4 ,in cases of fever1 little salt or spice should be put into any nourishment2 but in cases of dysentery1 salt and nutmeg may be used freely3 in such cases too1 more flour should be put in porridge1 and it should be boiled very thoroughly indeed4 ,,stewed ,,prunes4 ,stew them very gently in a small quantity of water1 till the stones slip out4 ,physicians consider them safe nourishment in fevers4 99 99 99 99 99 ,,vegetables4 ,parsnips should be kept down cellar1 covered up in sand1 entirely excluded from the air4 ,they are good only in the spring4 ,cabbages put into a hole in the ground will keep well during the winter1 and be hard1 fresh1 and sweet1 in the spring4 ,many farmers keep potatoes in the same way4 ,onions should be kept very dry1 and never carried into the cellar except in severe weather1 when there is danger of their freezing4 ,by no means let them be in the cellar after ,march2 they will sprout and spoil4 ,potatoes should likewise be carefully looked to in the spring1 and the sprouts broken off4 ,the cellar is the best place for them1 because they are injured by wilting2 but sprout them carefully1 if you want to keep them4 ,they never sprout but three times2 therefore1 after you have sprouted them three times1 they will trouble you no more4 ,squashes should never be kept down cellar when it is possible to prevent it4 ,dampness injures them4 ,if intense cold makes it necessary to put them there1 bring them up as soon as possible1 and keep them in some dry1 warm place4 ,cabbages need to be boiled an hour2 beets an hour and a half4 ,the lower part of a squash should be boiled half an hour2 the neck pieces fifteen or twenty minutes longer4 ,parsnips should boil an hour1 or an hour and a quarter1 according to size4 ,new potatoes should boil fifteen or twenty minutes2 three quarters of an hour1 or an hour1 is not too much for large1 old potatoes2 common-sized ones1 half an hour4 ,in the spring1 it is a good plan to cut off a slice from the seed end of potatoes before you cook them4 ,the seed end is opposite to that which grew upon the vine2 the place where the vine was broken off may be easily distinguished4 ,by a provision of nature1 the seed end becomes watery in the spring2 and1 unless cut off1 it is apt to injure the potato4 ,if you wish to have potatoes mealy1 do not let them stop boiling for an instant2 and when they are done1 turn the water off1 and let them steam for ten or twelve minutes over the fire4 ,see they don't stay long enough to burn to the kettle4 ,in ,canada1 they cut the skin all off1 and put them in pans1 to be cooked over a stove1 by steam4 ,those who have eaten them1 say they are mealy and white1 looking like large snow-balls when brought upon the table4 ,potatoes boiled and mashed while hot1 are good to use in making short cakes and puddings2 they save flour1 and less shortening is necessary4 ,it is said that a bit of unslacked lime1 about as big as a robin's egg1 thrown among old1 watery potatoes1 while they are boiling1 will tend to make them mealy4 ,i never saw the experiment tried4 ,asparagus should be boiled fifteen or twenty minutes2 half an hour1 if old4 ,green peas should be boiled from twenty minutes to sixty1 according to their age2 string beans the same4 ,corn should be boiled from twenty minutes to forty1 according to age2 dandelions half an hour1 or three quarters1 according to age4 ,dandelions are very much improved by cultivation4 ,if cut off1 without injuring the root1 they will spring up again1 fresh and tender1 till late in the season4 ,beet-tops should be boiled twenty minutes2 and spinage three or four minutes4 ,put in no green vegetables till the water boils1 if you would keep all their sweetness4 ,when green peas have become old and yellow1 they may be made tender and green by sprinkling in a pinch or two of pearlash1 while they are boiling4 ,pearlash has the same effect upon all summer vegetables1 rendered tough by being too old4 ,if your well-water is very hard1 it is always an advantage to use a little pearlash in cooking4 ,tomatoes should be skinned by pouring boiling water over them4 ,after they are skinned1 they should be stewed half an hour1 in tin1 with a little salt1 a small bit of butter1 and a spoonful of water1 to keep them from burning4 ,this is a delicious vegetable4 ,it is easily cultivated1 and yields a most abundant crop4 ,some people pluck them green1 and pickle them4 ,the best sort of catsup is made from tomatoes4 ,the vegetables should be squeezed up in the hand1 salt put to them1 and set by for twenty-four hours4 ,after being passed through a sieve1 cloves1 allspice1 pepper1 mace1 garlic1 and whole mustard-seed should be added4 ,it should be boiled down one third1 and bottled after it is cool4 ,no liquid is necessary1 as the tomatoes are very juicy4 ,a good deal of salt and spice is necessary to keep the catsup well4 ,it is delicious with roast meat2 and a cupful adds much to the richness of soup and chowder4 ,the garlic should be taken out before it is bottled4 ,celery should be kept in the cellar1 the roots covered with tan1 to keep them moist4 ,green squashes that are turning yellow1 and striped squashes1 are more uniformly sweet and mealy than any other kind4 ,if the tops of lettuce be cut off when it is becoming too old for use1 it will grow up again fresh and tender1 and may thus be kept good through the summer4 ,it is a good plan to boil onions in milk and water2 it diminishes the strong taste of that vegetable4 ,it is an excellent way of serving up onions1 to chop them after they are boiled1 and put them in a stewpan1 with a little milk1 butter1 salt1 and pepper1 and let them stew about fifteen minutes4 ,this gives them a fine flavor1 and they can be served up very hot4 99 99 99 99 99 ,,herbs4 ,all herbs should be carefully kept from the air4 ,herb tea1 to do any good1 should be made very strong4 ,herbs should be gathered while in blossom4 ,if left till they have gone to seed1 the strength goes into the seed4 ,those who have a little patch of ground1 will do well to raise the most important herbs2 and those who have not1 will do well to get them in quantities from some friend in the country2 for apothecaries make very great profit upon them4 ,sage is very useful both as a medicine1 for the headache--when made into tea--and for all kinds of stuffing1 when dried and rubbed into powder4 ,it should be kept tight from the air4 ,summer-savory is excellent to season soup1 broth1 and sausages4 ,as a medicine1 it relieves the cholic4 ,pennyroyal and tansy are good for the same medicinal purpose4 ,green wormwood bruised is excellent for a fresh wound of any kind4 ,in winter1 when wormwood is dry1 it is necessary to soften it in warm vinegar1 or spirit1 before it is bruised1 and applied to the wound4 ,hyssop tea is good for sudden colds1 and disorders on the lungs4 ,it is necessary to be very careful about exposure after taking it2 it is peculiarly opening to the pores4 ,tea made of colt's-foot and flax-seed1 sweetened with honey1 is a cure for inveterate coughs4 ,consumptions have been prevented by it4 ,it should be drank when going to bed2 though it does good to drink it at any time4 ,hoarhound is useful in consumptive complaints4 ,motherwort tea is very quieting to the nerves4 ,students1 and people troubled with wakefulness1 find it useful4 ,thoroughwort is excellent for dyspepsy1 and every disorder occasioned by indigestion4 ,if the stomach be foul1 it operates like a gentle emetic4 ,sweet-balm tea is cooling when one is in a feverish state4 ,catnip1 particularly the blossoms1 made into tea1 is good to prevent a threatened fever4 ,it produces a fine perspiration4 ,it should be taken in bed1 and the patient kept warm4 ,housekeepers should always dry leaves of the burdock and horseradish4 ,burdocks warmed in vinegar1 with the hard1 stalky parts cut out1 are very soothing1 applied to the feet2 they produce a sweet and gentle perspiration4 ,horseradish is more powerful4 ,it is excellent in cases of the ague1 placed on the part affected4 ,warmed in vinegar1 and clapped4 ,succory is a very valuable herb4 ,the tea1 sweetened with molasses1 is good for the piles4 ,it is a gentle and healthy physic1 a preventive of dyspepsy1 humors1 inflammation1 and all the evils resulting from a restricted state of the system4 ,elder-blow tea has a similar effect4 ,it is cool and soothing1 and peculiarly efficacious either for babes or grown people1 when the digestive powers are out of order4 ,lungwort1 maiden-hair1 hyssop1 elecampane and hoarhound steeped together1 is an almost certain cure for a cough4 ,a wine-glass full to be taken when going to bed4 ,few people know how to keep the flavor of sweet-marjoram2 the best of all herbs for broth and stuffing4 ,it should be gathered in bud or blossom1 and dried in a tin-kitchen at a moderate distance from the fire2 when dry1 it should be immediately rubbed1 sifted1 and corked up in a bottle carefully4 ,english-mallows steeped in milk is good for the dysentery4 99 99 99 99 99 ,,cheap ,,dye-,,stuffs4 ,a few general rules are necessary to be observed in coloring4 ,the materials should be perfectly clean2 soap should be rinsed out in soft water2 the article should be entirely wetted1 or it will spot2 light colors should be steeped in brass1 tin1 or earthen2 and if set at all1 should be set with alum4 ,dark colors should be boiled in iron1 and set with copperas4 ,too much copperas rots the thread4 ,the apothecaries and hatters keep a compound of vitriol and indigo1 commonly called 'blue composition4' ,an ounce vial full may be bought for nine-pence4 ,it colors a fine blue4 ,it is an economical plan to use it for old silk linings1 ribbons1 c4 ,the original color should be boiled out1 and the material thoroughly rinsed in soft water1 so that no soap may remain in it2 for soap ruins the dye4 ,twelve or sixteen drops of the blue composition1 poured into a quart bowl full of warm soft water1 stirred1 7and strained1 if any settlings are perceptible17 will color a great many articles4 ,if you wish a deep blue1 pour in more of the compound4 ,cotton must not be colored2 the vitriol destroys it2 if the material you wish to color has cotton threads in it1 it will be ruined4 ,after the things are thoroughly dried1 they should be washed in cool suds1 and dried again2 this prevents any bad effects from the vitriol2 if shut up from the air without being washed1 there is danger of the texture being destroyed4 ,if you wish to color green1 have your cloth free as possible from the old color1 clean1 and rinsed1 and1 in the first place1 color it a deep yellow4 ,fustic boiled in soft water makes the strongest and brightest yellow dye2 but saffron1 barberry bush1 peach leaves1 or onion skins1 will answer pretty well4 ,next take a bowl full of strong yellow dye1 and pour in a great spoonful or more of the blue composition4 ,stir it up well with a clean stick1 and dip the articles you have already colored yellow into it1 and they will take a lively grass green4 ,this is a good plan for old bombazet curtains1 dessert cloths1 old flannel for covering a desk1 c2 it is likewise a handsome color for ribbons4 ,balm blossoms1 steeped in water1 color a pretty rose-color4 ,this answers very well for the linings of children's bonnets1 for ribbons1 c4 ,it fades in the course of one season2 but it is very little trouble to recolor with it4 ,it merely requires to be steeped and strained4 ,perhaps a small piece of alum might serve to set the color1 in some degree4 ,in earthen or tin4 ,saffron1 steeped in earthen and strained1 colors a fine straw color4 ,it makes a delicate or deep shade according to the strength of the tea4 ,the dry outside skins of onions1 steeped in scalding water and strained1 color a yellow very much like 'bird of paradise' color4 ,peach leaves1 or bark scraped from the barberry bush1 colors a common bright yellow4 ,in all these cases1 a little piece of alum does no harm1 and may help to fix the color4 ,ribbons1 gauze handkerchiefs1 c4 are colored well in this way1 especially if they be stiffened by a bit of gum-,arabic1 dropped in while the stuff is steeping4 ,the purple paper1 which comes on loaf sugar1 boiled in cider1 or vinegar1 with a small bit of alum1 makes a fine purple slate color4 ,done in iron4 ,white maple bark makes a good light-brown slate color4 ,this should be boiled in water1 set with alum4 ,the color is reckoned better when boiled in brass1 instead of iron4 ,the purple slate and the brown slate are suitable colors for stockings2 and it is an economical plan1 after they have been mended and cut down1 so that they will no longer look decent1 to color old stockings1 and make them up for children4 ,a pailful of lye1 with a piece of copperas half as big as a hen's egg boiled in it1 will color a fine nankin color1 which will never wash out4 ,this is very useful for the linings of bed-quilts1 comforters1 c4 ,old faded gowns1 colored in this way1 may be made into good petticoats4 ,cheap cotton cloth may be colored to advantage for petticoats1 and pelisses for little girls4 ,a very beautiful nankin color may likewise be obtained from birch-bark1 set with alum4 ,the bark should be covered with water1 and boiled thoroughly in brass or tin4 ,a bit of alum half as big as a hen's egg is sufficient4 ,if copperas be used instead of alum1 slate color will be produced4 ,tea-grounds boiled in iron1 and set with copperas1 make a very good slate color4 ,log-wood and cider1 in iron1 set with copperas1 makes a good black4 ,rusty nails1 or any rusty iron1 boiled in vinegar1 with a small bit of copperas1 makes a good black1--black ink-powder done in the same way answers the same purpose4 99 99 99 99 99 ,,meat ,,corned1 ,,or ,,salted1 ,,hams1 ,c4 ,when you merely want to corn meat1 you have nothing to do but to rub in salt plentifully1 and let it set in the cellar a day or two4 ,if you have provided more meat than you can use while it is good1 it is well to corn it in season to save it4 ,in summer1 it will not keep well more than a day and a half2 if you are compelled to keep it longer1 be sure and rub in more salt1 and keep it carefully covered from cellar-flies4 ,in winter1 there is no difficulty in keeping a piece of corned beef a fortnight or more4 ,some people corn meat by throwing it into their beef barrel for a few days2 but this method does not make it so sweet4 ,a little salt-petre rubbed in before you apply the common salt1 makes the meat tender2 but in summer it is not well to use it1 because it prevents the other salt from impregnating2 and the meat does not keep as well4 ,if you wish to salt fat pork1 scald coarse salt in water and skim it1 till the salt will no longer melt in the water4 ,pack your pork down in tight layers2 salt every layer2 when the brine is cool1 cover the pork with it1 and keep a heavy stone on the top to keep the pork under brine4 ,look to it once in a while1 for the first few weeks1 and if the salt has all melted1 throw in more4 ,this brine1 scalded and skimmed every time it is used1 will continue good twenty years4 ,the rind of the pork should be packed towards the edge of the barrel4 ,it is good economy to salt your own beef as well as pork4 ,six pounds of coarse salt1 eight ounces of brown sugar1 a pint of molasses1 and eight ounces of salt-petre1 are enough to boil in four gallons of water4 ,skim it clean while boiling4 ,put it to the beef cold2 have enough to cover it2 and be careful your beef never floats on the top4 ,if it does not smell perfectly sweet1 throw in more salt2 if a scum rises upon it1 scald and skim it again1 and pour it on the beef when cold4 ,legs of mutton are very good1 cured in the same way as ham4 ,six pounds of salt1 eight ounces of salt-petre1 and five pints of molasses1 will make pickle enough for one hundred weight4 ,small legs should be kept in pickle twelve or fifteen days2 if large1 four or five weeks are not too much4 ,they should be hung up a day or two to dry1 before they are smoked4 ,lay them in the oven1 on crossed sticks1 and make a fire at the entrance4 ,cobs1 walnut-bark1 or walnut-chips1 are the best to use for smoking1 on account of the sweet taste they give the meat4 ,the smallest pieces should be smoked forty-eight hours1 and large legs four or five days4 ,some people prefer the mutton boiled as soon as it is taken from the pickle1 before it is smoked2 others hang it up till it gets dry thoroughly1 and eat it in thin slices1 like hung beef4 ,when legs of meat are put in pickle1 the thickest part of the leg should be placed uppermost1 that is1 standing upright1 the same as the creature stood when living4 ,the same rule should be observed when they are hung up to dry2 it is essential in order to keep in the juices of the meat4 ,meat should be turned over once or twice during the process of smoking4 ,the old-fashioned way for curing hams is to rub them with salt very thoroughly1 and let them lay twenty-four hours4 ,to each ham allow two ounces of salt-petre1 one quart of common salt and one quart of molasses4 ,first baste them with molasses2 next rub in the salt-petre2 and1 last of all1 the common salt4 ,they must be carefully turned and rubbed every day for six weeks2 then hang them in a chimney1 or smoke-house1 four weeks4 ,they should be well covered up in paper bags1 and put in a chest1 or barrel1 with layers of ashes1 or charcoal1 between4 ,when you take out a ham to cut for use1 be sure and put it away in a dark place1 well covered up2 especially in summer4 ,some very experienced epicures and cooks1 think the old-fashioned way of preparing bacon is troublesome and useless4 ,they say that legs of pork placed upright in pickle1 for four or five weeks1 are just as nice as those rubbed with so much care4 ,the pickle for pork and hung beef1 should be stronger than for legs of mutton4 ,eight pounds of salt1 ten ounces of salt-petre and five pints of molasses is enough for one hundred weight of meat2 water enough to cover the meat well--probably1 four or five gallons4 ,any one can prepare bacon1 or dried beef1 very easily1 in a common oven1 according to the above directions4 ,the same pickle that answers for bacon is proper for neat's tongues4 ,pigs' tongues are very nice1 prepared in the same way as neat's tongues2 an abundance of them are sold for rein-deer's tongues1 and1 under that name1 considered a wonderful luxury4 ,neat's tongue should be boiled full three hours4 ,if it has been in salt long1 it is well to soak it over night in cold water4 ,put it in to boil when the water is cold4 ,if you boil it in a small pot1 it is well to change the water1 when it has boiled an hour and a half2 the fresh water should boil before the half-cooked tongue is put in again4 ,it is nicer for being kept in a cool place a day or two after being boiled4 ,nearly the same rules apply to salt beef4 ,a six pound piece of corned beef should boil full three hours2 and salt beef should be boiled four hours4 ,the saltier meat is1 the longer it should be boiled4 ,if very salt1 it is well to put it in soak over night2 change the water while cooking2 and observe the same rules as in boiling tongue4 ,if it is intended to be eaten when cold1 it is a good plan to put it between clean boards1 and press it down with heavy weights for a day or two4 ,a small leg of bacon should be boiled three hours2 ten pounds four hours2 twelve pounds five hours4 ,all meat should boil moderately2 furious boiling injures the flavor4 ,buffalo's tongue should soak a day and a night1 and boil as much as six hours4 99 99 99 99 99 ,,choice ,,of ,,meat4 ,if people wish to be economical1 they should take some pains to ascertain what are the cheapest pieces of meat to buy2 not merely those which are cheapest in price1 but those which go farthest when cooked4 ,that part of mutton called the rack1 which consists of the neck1 and a few of the rib bones below1 is cheap food4 ,it is not more than four or five cents a pound2 and four pounds will make a dinner for six people4 ,the neck1 cut into pieces1 and boiled slowly an hour and a quarter1 in little more than water enough to cover it1 makes very nice broth4 ,a great spoonful of rice should be washed and thrown in with the meat4 ,about twenty minutes before it is done1 put in a little thickening1 and season with salt1 pepper1 and sifted summer-savory1 or sage4 ,the bones below the neck1 broiled1 make a good mutton chop4 ,if your family be small1 a rack of mutton will make you two dinners1--broth once1 and mutton chop with a few slices of salt pork1 for another2 if your family consist of six or seven1 you can have two dishes for a dinner4 ,if you boil the whole rack for broth1 there will be some left for mince meat4 ,liver is usually much despised2 but when well cooked1 it is very palatable2 and it is the cheapest of all animal food4 ,veal liver is by some considered the best4 ,veal liver is usually two cents a pound2 beef liver is one cent4 ,after you have fried a few slices of salt pork1 put the liver in while the fat is very hot1 and cook it through thoroughly4 ,if you doubt whether it be done1 cut into a slice1 and see whether it has turned entirely brown1 without any red stripe in the middle4 ,season it with pepper and salt1 and butter1 if you live on a farm1 and have butter in plenty4 ,it should not be cooked on furiously hot coals1 as it is very apt to scorch4 ,sprinkle in a little flour1 stir it1 and pour in boiling water to make gravy1 just as you would for fried meat4 ,some think liver is better dipped in sifted ,indian meal before it is fried4 ,it is good broiled and buttered like a steak4 ,it should be cut into slices about as thick as are cut for steaks4 ,the heart1 liver1 c4 of a pig is good fried2 so is that of a lamb4 ,the latter is commonly called lamb-fry2 and a dinner may be bought for six or eight cents4 ,be sure and ask for the sweet-bread2 for butchers are extremely apt to reserve it for their own use2 and therefore lamb-fry is almost always sold without it4 ,fry five or six slices of salt pork2 after it is taken out1 put in your lamb-fry while the fat is hot4 ,do it thoroughly2 but be careful the fire is not too furious1 as it is apt to scorch4 ,take a large handful of parsley1 see that it is washed clean1 cut it up pretty fine2 then pour a little boiling water into the fat in which your dinner has been fried1 and let the parsley cook in it a minute or two2 then take it out in a spoon1 and lay it over your slices of meat4 ,some people1 who like thick gravies1 shake in a little flour into the spider1 before pouring in the boiling water4 ,bones from which roasting pieces have been cut1 may be bought in the market for ten or twelve cents1 from which a very rich soup may be made1 besides skimming off fat for shortening4 ,if the bones left from the rump be bought1 they will be found full of marrow1 and will give more than a pint of good shortening1 without injuring the richness of the soup4 ,the richest piece of beef for a soup is the leg and the shin of beef2 the leg is on the hind quarter1 and the shin is on the fore quarter4 ,the leg rand1 that is1 the thick part of the leg above the bony parts1 is very nice for mince pies4 ,some people have an objection to these parts of beef1 thinking they must be stringy2 but1 if boiled very tender1 the sinews are not perceived1 and add1 in fact1 to the richness of a soup4 ,the thick part of a thin flank is the most profitable part in the whole ox to buy4 ,it is not so handsome in appearance as some other pieces1 but it is thick meat1 with very little bone1 and is usually two cents less in the pound than more fashionable pieces4 ,it is good for roasting1 and particularly for corning and salting4 ,the navel end of the brisket is one of the best pieces for salting or corning1 and is very good for roasting4 ,the rattle rand is the very best piece for corning1 or salting4 ,a bullock's heart is very profitable to use as a steak4 ,broiled just like beef4 ,there are usually five pounds in a heart1 and it can be bought for twenty-five cents4 ,some people stuff and roast it4 ,the chuck1 between the neck and the shoulder1 is a very good piece for roasting1--for steaks1 or for salting4 ,indeed1 it is good for almost anything2 and it is cheap1 being from four to five cents a pound4 ,the richest1 tenderest1 and most delicate piece of beef for roasting1 or for steak1 is the rump and the last cut of the sirloin4 ,it is peculiarly appropriate for an invalid1 as it is lighter food than any other beef4 ,but if economy be consulted instead of luxury1 the round will be bought in preference to the rump4 ,it is heartier food1 and1 of course1 less can be eaten2 and it is cheaper in price4 ,the shoulder of veal is the most economical for roasting or boiling4 ,it is always cheap1 let veal bear what price it may4 ,two dinners may be made from it2 the shoulder roasted1 and the knuckle cut off to be boiled with a bit of pork and greens1 or to be made into soup4 ,the breast of veal is a favorite piece1 and is sold high4 ,the hind-quarter of veal and the loin make two good roasting pieces4 ,the leg is usually stuffed4 ,the line has the kidney upon it2 the fore-quarter has the brisket on it4 ,this is a sweet and delicate morsel2 for this reason some people prefer the fore-quarter to any other part4 ,always buy a shoulder of pork for economy1 for roasting1 or coming to boil4 ,cut off the leg to be boiled4 ,many people buy the upper part of the spare-rib of pork thinking it the most genteel2 but the lower part of the spare-rib toward the neck is much more sweet and juicy1 and there is more meat in proportion to the bone4 ,the breast1 or shoulder1 of mutton are both nice1 either for roasting1 boiling or broth4 ,the breast is richer than the shoulder4 ,it is more economical to buy a fore-quarter of mutton than a hind-quarter2 there is usually two cents difference per pound4 ,the neck of fat mutton makes a good steak for broiling4 ,lamb brings the same price1 either fore-quarter or hind-quarter2 therefore it is more profitable to buy a hind-quarter than a fore-quarter2 especially as its own fat will cook it1 and there is no need of pork or butter in addition4 ,either part is good for roasting or boiling4 ,the loin of lamb is suitable for roasting1 and is the most profitable for a small family4 ,the leg is more suitable for boiling than for anything else2 the shoulder and breast are peculiarly suitable for broth4 ,the part that in lamb is called the loin1 in mutton is called the chop4 ,mutton chop is considered very good for broiling4 ,pig's head is a profitable thing to buy4 ,it is despised1 because it is cheap2 but when well cooked it is delicious4 ,well cleaned1 the tip of the snout chopped off1 and put in brine a week1 it is very good for boiling3 the cheeks1 in particular1 are very sweet2 they are better than any other pieces of pork to bake with beans4 ,the head is likewise very good baked about an hour and a half4 ,it tastes like roast pork1 and yields abundance of sweet fat1 for shortening4 99 99 99 99 99 ,,common ,,cooking4 ,it is necessary to be very careful of fresh meat in the summer season4 ,the moment it is brought into the house1 it should be carefully covered from the flies1 and put in the coldest place in the cellar4 ,if it consist of pieces1 they should be spread out separate from each other1 on a large dish1 and covered4 ,if you are not to cook it soon1 it is well to sprinkle salt on it4 ,the kidney1 and fat flabby parts1 should be raised up above the lean1 by a skewer1 or stick1 and a little salt strewn in4 ,if you have to keep it over night1 it should be looked to the last thing when you go to bed2 and if there is danger1 it should be scalded4 ,,veal4 ,veal should boil about an hour1 if a neck-piece2 if the meat comes from a thicker1 more solid part1 it should boil longer4 ,no directions about these things will supply the place of judgment and experience4 ,both mutton and veal are better for being boiled with a small piece of salt pork4 ,veal broth is very good4 ,veal soup should be slowly stewed for two hours4 ,seasoned the same as above4 ,some people like a little sifted summer-savory4 ,six or seven pounds of veal will roast in an hour and a half4 ,fried veal is better for being dipped in white of egg1 and rolled in nicely pounded crumbs of bread1 before it is cooked4 ,one egg is enough for a common dinner4 ,,calf',s ,,head4 ,calf's head should be cleansed with very great care2 particularly the lights4 ,the head1 the heart1 and the lights should boil full two hours2 the liver should be boiled only one hour4 ,it is better to leave the wind-pipe on1 for if it hangs out of the pot while the head is cooking1 all the froth will escape through it4 ,the brains1 after being thoroughly washed1 should be put in a little bag2 with one pounded cracker1 or as much crumbled bread1 seasoned with sifted sage1 and tied up and boiled one hour4 ,after the brains are boiled1 they should be well broken up with a knife1 and peppered1 salted1 and buttered4 ,they should be put upon the table in a bowl by themselves4 ,boiling water1 thickened with flour and water1 with butter melted in it1 is the proper sauce2 some people love vinegar and pepper mixed with the melted butter2 but all are not fond of it2 and it is easy for each one to add it for themselves4 ,,beef4 ,beef soup should be stewed four hours over a slow fire4 ,just water enough to keep the meat covered4 ,if you have any bones left of roast meat1 c4 it is a good plan to boil them with the meat1 and take them out half an hour before the soup is done4 ,a pint of flour and water1 with salt1 pepper1 twelve or sixteen onions1 should be put in twenty minutes before the soup is done4 ,be careful and not throw in salt and pepper too plentifully2 it is easy to add to it1 and not easy to diminish4 ,a lemon1 cut up and put in half an hour before it is done1 adds to the flavor4 ,if you have tomato catsup in the house1 a cupful will make soup rich4 ,some people put in crackers2 some thin slices of crust1 made nearly as short as common shortcake2 and some stir up two or three eggs with milk and flour1 and drop it in with a spoon4 ,a quarter of an hour to each pound of beef is considered a good rule for roasting2 but this is too much when the bone is large1 and the meal thin4 ,six pounds of the rump should roast six quarters of an hour2 but bony pieces less4 ,it should be done before a quick fire4 ,the quicker beef-steak can be broiled the better4 ,seasoned after it is taken from the gridiron4 ,,alamode ,,beef4 ,tie up a round of beef so as to keep it in shape2 make a stuffing of grated bread1 suet1 sweet herbs1 quarter of an ounce of nutmeg1 a few cloves pounded1 yolk of an egg4 ,cut holes in the beef1 and put in the stuffing1 leaving about half the stuffing to be made into balls4 ,tie the beef up in a cloth1 just cover it with water1 let it boil an hour and a half2 then turn it1 and let it boil an hour and a half more2 then turn out the liquor1 and put some skewers across the bottom of the pot1 and lay the beef upon it1 to brown2 turn it that it may brown on both sides4 ,put a pint of claret1 and some allspice and cloves1 into the liquor1 and boil some balls made of the stuffing in it4 ,,mutton ,,and ,,lamb4 ,six or seven pounds of mutton will roast in an hour and a half4 ,lamb one hour4 ,mutton is apt to taste strong2 this may be helped by soaking the meat in a little salt and water1 for an hour before cooking4 ,however1 unless meat is very sweet1 it is best to corn it1 and boil it4 ,fresh meat should never be put in to cook till the water boils2 and it should be boiled in as little water as possible2 otherwise the flavor is injured4 ,mutton enough for a family of five or six should boil an hour and a half4 ,a leg of lamb should boil an hour1 or little more than an hour1 perhaps4 ,put a little thickening into boiling water2 strain it nicely2 and put sweet butter in it for sauce4 ,if your family like broth1 throw in some clear rice when you put in the meat4 ,the rice should be in proportion to the quantity of broth you mean to make4 ,a large table spoonful is enough for three pints of water4 ,seasoned with a very little pepper and salt4 ,summer-savory1 or sage1 rubbed through a sieve1 thrown in4 ,,pork4 ,fresh pork should be cooked more than any other meat4 ,a thick shoulder piece should be roasted full two hours and a half2 and other pieces less in proportion4 ,the slight sickness occasioned by eating roasted pork may be prevented by soaking it in salt and water the night before you cook it4 ,if called to prepare it on short notice1 it will answer to baste it with weak brine while roasting2 and then turn the brine off1 and throw it away4 ,,roast ,,pig4 ,strew fine salt over it an hour before it is put down4 ,it should not be cut entirely open2 fill it up plump with thick slices of buttered bread1 salt1 sweet-marjoram and sage4 ,spit it with the head next the point of the spit2 take off the joints of the leg1 and boil them with the liver1 with a little whole pepper1 allspice1 and salt1 for gravy sauce4 ,the upper part of the legs must be braced down with skewers4 ,shake on flour4 ,put a little water in the dripping-pan1 and stir it often4 ,when the eyes drop out1 the pig is half done4 ,when it is nearly done1 baste it with butter4 ,cut off the head1 split it open between the eyes4 ,take out the brains1 and chop them fine with the liver and some sweet-marjoram and sage2 put this into melted butter1 and when it has boiled a few minutes1 add it to the gravy in the dripping-pan4 ,when your pig is cut open1 lay it with the back to the edge of the dish2 half a head to be placed at each end4 ,a good sized pig needs to be roasted three hours4 ,,sausages4 ,three tea-spoons of powdered sage1 one and a half of salt1 and one of pepper1 to a pound of meat1 is good seasoning for sausages4 ,,mince ,,meat4 ,there is a great difference in preparing mince meat4 ,some make it a coarse1 unsavory dish2 and others make it nice and palatable4 ,no economical house-keeper will despise it2 for broken bits of meat and vegetables cannot so well be disposed of in any other way4 ,if you wish to have it nice1 mash your vegetables fine1 and chop your meat very fine4 ,warm it with what remains of sweet gravy1 or roast-meat drippings1 you may happen to have4 ,two or three apples1 pared1 cored1 sliced1 and fried1 to mix with it1 is an improvement4 ,some like a little sifted sage sprinkled in4 ,it is generally considered nicer to chop your meat fine1 warm it in gravy1 season it1 and lay it upon a large slice of toasted bread to be brought upon the table without being mixed with potatoes2 but if you have cold vegetables1 use them4 ,,beans ,,and ,,peas4 ,baked beans are a very simple dish1 yet few cook them well4 ,they should be put in cold water1 and hung over the fire1 the night before they are baked4 ,in the morning1 they should be put in a colander1 and rinsed two or three times2 then again placed in a kettle1 with the pork you intend to bake1 covered with water1 and kept scalding hot1 an hour or more4 ,a pound of pork is quite enough for a quart of beans1 and that is a large dinner for a common family4 ,the rind of the pork should be slashed4 ,pieces of pork alternately fat and lean1 are the most suitable2 the cheeks are the best4 ,a little pepper sprinkled among the beans1 when they are placed in the bean-pot1 will render them less unhealthy4 ,they should be just covered with water1 when put into the oven2 and the pork should be sunk a little below the surface of the beans4 ,bake three or four hours4 ,stewed beans are prepared in the same way4 ,the only difference is1 they are not taken out of the scalding water1 but are allowed to stew in more water1 with a piece of pork and a little pepper1 three hours or more4 ,dried peas need not be soaked over night4 ,they should be stewed slowly four or five hours in considerable water1 with a piece of pork4 ,the older beans and peas are1 the longer they should cook4 ,indeed1 this is the case with all vegetables4 ,,souse4 ,pigs' feet1 ears1 c41 should be cleaned after being soaked in water not very hot2 the hoofs will then come off easily with a sharp knife2 the hard1 rough places should be cut off2 they should be thoroughly singed1 and then boiled as much as four or five hours1 until they are too tender to be taken out with a fork4 ,when taken from the boiling water1 it should be put into cold water4 ,after it is packed down tight1 boil the jelly-like liquor in which it was cooked with an equal quantity of vinegar2 salt as you think fit1 and cloves1 allspice1 and cinnamon1 at the rate of a quarter of a pound to one hundred weight3 to be poured on scalding hot4 ,,tripe4 ,tripe should be kept in cold water1 or it will become too dry for cooking4 ,the water in which it is kept should be changed more or less frequently1 according to the warmth of the weather4 ,broiled like a steak1 buttered1 peppered1 c4 ,some people like it prepared like souse4 ,,gravy4 ,most people put a half a pint of flour and water into their tin-kitchen1 when they set meat down to roast4 ,this does very well2 but gravy is better flavored1 and looks darker1 to shake flour and salt upon the meat2 let it brown thoroughly1 put flour and salt on again1 and then baste the meat with about half a pint of hot water 7or more1 according to the gravy you want47 ,when the meat is about done1 pour these drippings into a skillet1 and let it boil4 ,if it is not thick enough1 shake in a little flour2 but be sure to let it boil1 and be well stirred1 after the flour is in4 ,if you fear it will be too greasy1 take off a cupful of the fat before you boil4 ,the fat of beef1 pork1 turkeys and geese is as good for shortening as lard4 ,salt gravy to your taste4 ,if you are very particular about dark gravies1 keep your dredging-box full of scorched flour for that purpose4 ,,poultry4 ,there are various ways of deciding about the age of poultry4 ,if the bottom of the breast bone1 which extends down between the legs1 is soft1 and gives easily1 it is a sign of youth2 if stiff1 the poultry is old4 ,if young1 the legs are lighter1 and the feet do not look so hard1 stiff1 and worn4 ,there is more deception in geese than in any other kind of poultry4 ,the above remarks are applied to them2 but there are other signs more infallible4 ,in a young goose1 the cavity under the wings is very tender2 it is a bad sign if you cannot1 with very little trouble1 push your finger directly into the flesh4 ,there is another means by which you may decide whether a goose be tender1 if it be frozen or not4 ,pass the head of a pin along the breast1 or sides1 and if the goose be young1 the skin will rip1 like fine paper under a knife4 ,something may be judged concerning the age of a goose by the thickness of the web between the toes4 ,when young1 this is tender and transparent2 it grows coarser and harder with time4 ,in broiling chickens1 it is difficult to do the inside of the thickest pieces without scorching the outside4 ,it is a good plan to parboil them about ten minutes in a spider or skillet1 covered close to keep the steam in2 then put them upon the gridiron1 broil and butter4 ,it is a good plan to cover them with a plate1 while on the gridiron4 ,they may be basted with a very little of the water in which they were broiled2 and if you have company who like melted butter to pour upon the chicken1 the remainder of the liquor will be good use for that purpose4 ,an hour is enough for common sized chickens to roast4 ,a smart fire is better than a slow one2 but they must be tended closely4 ,slices of bread1 buttered1 salted1 and peppered1 put into the stomach 7not the crop7 are excellent4 ,chickens should boil about an hour4 ,if old1 they should boil longer4 ,in as little water as will cook them4 ,chicken-broth made like mutton-broth4 ,,fricasseed ,,chicken1 ,,brown4 ,singe the chickens2 cut them in pieces2 pepper1 salt1 and flour them2 fry them in fresh butter1 till they are very brown3 take the chickens out1 and make a good gravy1 into which put sweet herbs 7marjoram or sage7 according to your taste2 if necessary1 add pepper and salt2 butter and flour must be used in making the gravy1 in such quantities as to suit yourself for thickness and richness4 ,after this is all prepared1 the chicken must be stewed in it1 for half an hour1 closely covered4 ,a pint of gravy is about enough for two chickens2 ,i should think a piece of butter about as big as a walnut1 and a table-spoonful of flour1 would be enough for the gravy4 ,the herbs should1 of course1 be pounded and sifted4 ,some1 who love onions1 slice two or three1 and brown them with the chicken4 ,some slice a half lemon1 and stew with the chicken4 ,some add tomatoes catsup4 ,,fricasseed ,,chicken1 ,,white4 ,the chickens are cut to pieces1 and covered with warm water1 to draw out the blood4 ,then put into a stew-pan1 with three quarters of a pint of water1 or veal broth1 salt1 pepper1 flour1 butter1 mace1 sweet herbs pounded and sifted2 boil it half an hour4 ,if it is too fat1 skim it a little4 ,just before it is done1 mix the yolk of two eggs with a gill of cream1 grate in a little nutmeg1 stir it up till it is thick and smooth1 squeeze in half a lemon4 ,if you like onions1 stew some slices with the other ingredients4 ,,to ,,curry ,,fowl4 ,fry out two or three slices of salt pork2 cut the chicken in pieces1 and lay it in the stew-pan with one sliced onion2 when the fowl is tender1 take it out1 and put in thickening into the liquor1 one spoonful of flour1 and one spoonful of curry-powder1 well stirred up in water4 ,then lay the chicken in again1 and let it boil up a few minutes4 ,a half a pint of liquor is enough for one chicken4 ,about half an hour's stewing is necessary4 ,the juice of half a lemon improves it2 and some like a spoonful of tomatoes catsup4 ,,chicken ,,broth4 ,cut a chicken in quarters2 put it into three or four quarts of water2 put in a cup of rice while the water is cold2 season it with pepper and salt2 some use nutmeg4 ,let it stew gently1 until the chicken falls apart4 ,a little parsley1 shred fine1 is an improvement4 ,some slice up a small onion and stew with it4 ,a few pieces of cracker may be thrown in if you like4 ,a common sized goose should roast full three quarters of an hour4 ,the oil that drips from it should be nearly all turned off2 it makes the gravy too greasy2 and it is nice for shortening4 ,it should first be turned into cold water2 when hardened1 it should be taken off and scalded in a skillet4 ,this process leaves it as sweet as lard4 ,ducks do not need to be roasted more than fifteen or twenty minutes4 ,butter melted in boiling flour and water is proper sauce for boiled lamb1 mutton1 veal1 turkeys1 geese1 chickens1 and fish4 ,some people cut up parsley fine1 and throw in4 ,some people like capers put in4 ,others heat oysters through on the gridiron1 and take them out of the shells1 and throw them into the butter4 ,a good sized turkey should be roasted two hours and a half1 or three hours2 very slowly at first4 ,if you wish to make plain stuffing1 pound a cracker1 or crumble some bread very fine1 chop some raw salt pork very fine1 sift some sage1 7and summer-savory1 or sweet-marjoram1 if you have them in the house1 and fancy them17 and mould them all together1 seasoned with a little pepper4 ,an egg worked in makes the stuffing cut better2 but it is not worth while when eggs are dear4 ,about the same length of time is required for boiling and roasting4 ,pigeons may be either roasted1 potted or stewed4 ,potting is the best1 and the least trouble4 ,after they are thoroughly picked and cleaned1 put a small slice of salt pork1 and a little ball of stuffing1 into the body of every pigeon4 ,the stuffing should be made of one egg to one cracker1 an equal quantity of suet1 or butter1 seasoned with sweet-marjoram1 or sage1 if marjoram cannot be procured4 ,flour the pigeons well1 lay them close together in the bottom of the pot1 just cover them with water1 throw in a bit of butter1 and let them stew an hour and a quarter if young2 an hour and three quarters if old4 ,some people turn off the liquor just before they are done1 and brown the pigeons on the bottom of the pot2 but this is very troublesome1 as they are apt to break to pieces4 ,stewed pigeons are cooked in nearly the same way1 with the omission of the stuffing4 ,being dry meat1 they require a good deal of butter4 ,pigeons should be stuffed and roasted about fifteen minutes before a smart fire4 ,those who like birds just warmed through1 would perhaps think less time necessary4 ,it makes them nicer to butter them well just before you take them off the spit1 and sprinkle them with nicely pounded bread1 or cracker4 ,all poultry should be basted and floured a few minutes before it is taken up4 ,the age of pigeons can be judged by the color of the legs4 ,when young1 they are of a pale delicate brown2 as they grow older1 the color is deeper and redder4 ,a nice way of serving up cold chicken1 or pieces of cold fresh meat1 is to make them into a meat pie4 ,the gizzards1 livers1 and necks of poultry1 parboiled1 are good for the same purpose4 ,if you wish to bake your meat pie1 line a deep earthen or tin pan with paste made of flour1 cold water1 and lard2 use but little lard1 for the fat of the meat will shorten the crust4 ,lay in your bits of meat1 or chicken1 with two or three slices of salt pork2 place a few thin slices of your paste here and there2 drop in an egg or two1 if you have plenty4 ,fill the pan with flour and water1 seasoned with a little pepper and salt4 ,if the meat be very lean1 put in a piece of butter1 or such sweet gravies as you may happen to have4 ,cover the top with crust1 and put it in the oven1 or bake-kettle1 to cook half an hour1 or an hour1 according to the size of the pie4 ,some people think this the nicest way of cooking fresh chickens4 ,when thus cooked1 they should be parboiled before they are put into the pan1 and the water they are boiled in should be added4 ,a chicken pie needs to be cooked an hour and a half1 if parboiled2 two hours1 if not4 ,if you wish to make a pot pie instead of a baked pie1 you have only to line the bottom of a porridge pot with paste1 lay in your meat1 season and moisten it in the same way1 cover it with paste1 and keep it slowly stewing about the same time that the other takes4 ,in both cases1 it is well to lift the upper crust1 a little while before you take up the pie1 and see whether the moisture has dried away2 if so1 pour in flour and water well mixed1 and let it boil up4 ,potatoes should be boiled in a separate vessel4 ,if you have fear that poultry may become musty before you want to cook it1 skin an onion1 and put in it2 a little pepper sprinkled in is good2 it should be kept hung up in a dry1 cool place4 ,if poultry is injured before you are aware of it1 wash it very thoroughly in pearlash and water1 and sprinkle pepper inside when you cook it4 ,some people hang up poultry with a muslin bag of charcoal inside4 ,it is a good plan to singe injured poultry over lighted charcoal1 and to hold a piece of lighted charcoal inside1 a few minutes4 ,many people parboil the liver and gizzard1 and cut it up very fine1 to be put into the gravy1 while the fowls are cooking2 in this case1 the water they are boiled in should be used to make the gravy4 ,,fish4 ,cod has white stripes1 and a haddock black stripes2 they may be known apart by this4 ,haddock is the best for frying2 and cod is the best for boiling1 or for a chowder4 ,a thin tail is a sign of a poor fish2 always choose a thick fish4 ,when you are buying mackerel1 pinch the belly to ascertain whether it is good4 ,if it gives under your finger1 like a bladder half filled with wind1 the fish is poor2 if it feels hard like butter1 the fish is good4 ,it is cheaper to buy one large mackerel for ninepence1 than two for four pence half-penny each4 ,fish should not be put in to fry until the fat is boiling hot2 it is very necessary to observe this4 ,it should be dipped in ,indian meal before it is put in2 and the skinny side uppermost1 when first put in1 to prevent its breaking4 ,it relishes better to be fried after salt pork1 than to be fried in lard alone4 ,people are mistaken1 who think fresh fish should be put into cold water as soon as it is brought into the house2 soaking it in water is injurious4 ,if you want to keep it sweet1 clean it1 wash it1 wipe it dry with a clean towel1 sprinkle salt inside and out1 put it in a covered dish1 and keep it on the cellar floor until you want to cook it4 ,if you live remote from the seaport1 and cannot get fish while hard and fresh1 wet it with an egg beaten1 before you meal it1 to prevent its breaking4 ,fish gravy is very much improved by taking out some of the fat1 after the fish is fried1 and putting in a little butter4 ,the fat thus taken out will do to fry fish again2 but it will not do for any kind of shortening4 ,shake in a little flour into the hot fat1 and pour in a little boiling water2 stir it up well1 as it boils1 a minute or so4 ,some people put in vinegar2 but this is easily added by those who like it4 ,a common sized cod-fish should be put in when the water is boiling hot1 and boil about twenty minutes4 ,haddock is not as good for boiling as cod2 it takes about the same time to boil4 ,a piece of halibut which weighs four pounds is a large dinner for a family of six or seven4 ,it should boil forty minutes4 ,no fish put in till the water boils4 ,melted butter for sauce4 ,clams should boil about fifteen minutes in their own water2 no other need be added1 except a spoonful to keep the bottom shells from burning4 ,it is easy to tell when they are done1 by the shells starting wide open4 ,after they are done1 they should be taken from the shells1 washed thoroughly in their own water1 and put in a stewing pan4 ,the water should then be strained through a cloth1 so as to get out all the grit2 the clams should be simmered in it ten or fifteen minutes2 a little thickening of flour and water added2 half a dozen slices of toasted bread or cracker2 and pepper1 vinegar and butter to your taste4 ,salt is not needed4 ,four pounds of fish are enough to make a chowder for four or five people2 half a dozen slices of salt pork in the bottom of the pot2 hang it high1 so that the pork may not burn2 take it out when done very brown2 put in a layer of fish1 cut in lengthwise slices1 then a layer formed of crackers1 small or sliced onions1 and potatoes sliced as thin as a four-pence1 mixed with pieces of pork you have fried2 then a layer of fish again1 and so on4 ,six crackers are enough4 ,strew a little salt and pepper over each layer2 over the whole pour a bowl-full of flour and water1 enough to come up even with the surface of what you have in the pot4 ,a sliced lemon adds to the flavor4 ,a cup of tomato catsup is very excellent4 ,some people put in a cup of beer4 ,a few clams are a pleasant addition4 ,it should be covered so as not to let a particle of steam escape1 if possible4 ,do not open it1 except when nearly done1 to taste if it be well seasoned4 ,salt fish should be put in a deep plate1 with just water enough to cover it1 the night before you intend to cook it4 ,it should not be boiled an instant2 boiling renders it hard4 ,it should lie in scalding hot water two or three hours4 ,the less water is used1 and the more fish is cooked at once1 the better4 ,water thickened with flour and water while boiling1 with sweet butter put in to melt1 is the common sauce4 ,it is more economical to cut salt pork into small bits1 and try it till the pork is brown and crispy4 ,it should not be done too fast1 lest the sweetness be scorched out4 ,salted shad and mackerel should be put into a deep plate and covered with boiling water for about ten minutes after it is thoroughly broiled1 before it is buttered4 ,this makes it tender1 takes off the coat of salt1 and prevents the strong oily taste1 so apt to be unpleasant in preserved fish4 ,the same rule applies to smoked salmon4 ,salt fish mashed with potatoes1 with good butter or pork scraps to moisten it1 is nicer the second day than it was the first4 ,the fish should be minced very fine1 while it is warm4 ,after it has got cold and dry1 it is difficult to do it nicely4 ,salt fish needs plenty of vegetables1 such as onions1 beets1 carrots1 c4 ,there is no way of preparing salt fish for breakfast1 so nice as to roll it up in little balls1 after it is mixed with mashed potatoes2 dip it into an egg1 and fry it brown4 ,a female lobster is not considered so good as a male4 ,in the female1 the sides of the head1 or what look like cheeks1 are much larger1 and jut out more than those of the male4 ,the end of a lobster is surrounded with what children call 'purses1' edged with a little fringe4 ,if you put your hand under these to raise it1 and find it springs back hard and firm1 it is a sign the lobster is fresh2 if they move flabbily1 it is not a good omen4 ,fried salt pork and apples is a favorite dish in the country2 but it is seldom seen in the city4 ,after the pork is fried1 some of the fat should be taken out1 lest the apples should be oily4 ,acid apples should be chosen1 because they cook more easily2 they should be cut in slices1 across the whole apple1 about twice or three times as thick as a new dollar4 ,fried till tender1 and brown on both sides--laid around the pork4 ,if you have cold potatoes1 slice them and brown them in the same way4 99 99 99 99 99 ,,puddings4 ,,baked ,,indian ,,pudding4 ,indian pudding is good baked4 ,scald a quart of milk 7skimmed milk will do17 and stir in seven table spoonfuls of sifted ,indian meal1 a tea-spoonful of salt1 a tea-cupful of molasses1 and a great spoonful of ginger1 or sifted cinnamon4 ,baked three or four hours4 ,if you want whey1 you must be sure and pour in a little cold milk1 after it is all mixed4 ,,boiled ,,indian ,,pudding4 ,indian pudding should be boiled four or five hours4 ,sifted ,indian meal and warm milk should be stirred together pretty stiff4 ,a little salt1 and two or three great spoonfuls of molasses1 added2 a spoonful of ginger1 if you like that spice4 ,boil it in a tight covered pan1 or a very thick cloth2 if the water gets in1 it will ruin it4 ,leave plenty of room2 for ,indian swells very much4 ,the milk with which you mix it should be merely warm2 if it be scalding1 the pudding will break to pieces4 ,some people chop sweet suet fine1 and warm in the milk2 others warm thin slices of sweet apple to be stirred into the pudding4 ,water will answer instead of milk4 ,,flour ,,or ,,batter ,,pudding4 ,common flour pudding1 or batter pudding1 is easily made4 ,those who live in the country can beat up five or six eggs with a quart of milk1 and a little salt1 with flour enough to make it just thick enough to pour without difficulty4 ,those who live in the city1 and are obliged to buy eggs1 can do with three eggs to a quart1 and more flour in proportion4 ,boil about three quarters of an hour4 ,,bread ,,pudding4 ,a nice pudding may be made of bits of bread4 ,they should be crumbled and soaked in milk over night4 ,in the morning1 beat up three eggs with it1 add a little salt1 tie it up in a bag1 or in a pan that will exclude every drop of water1 and boil it little more than an hour4 ,no puddings should be put into the pot1 till the water boils4 ,bread prepared in the same way makes good plum-puddings4 ,milk enough to make it quite soft2 four eggs2 a little cinnamon2 a spoonful of rose-water1 or lemon-brandy1 if you have it2 a tea-cupful of molasses1 or sugar to your taste1 if you prefer it2 a few dry1 clean raisins1 sprinkled in1 and stirred up thoroughly1 is all that is necessary4 ,it should bake or boil two hours4 ,,rennet ,,pudding4 ,if your husband brings home company when you are unprepared1 rennet pudding may be made at five minutes' notice2 provided you keep a piece of calf's rennet ready prepared soaking in a bottle of wine4 ,one glass of this wine to a quart of milk will make a sort of cold custard4 ,sweetened with white sugar1 and spiced with nutmeg1 it is very good4 ,it should be eaten immediately2 in a few hours1 it begins to curdle4 ,,custard ,,puddings4 ,custard puddings sufficiently good for common use can be made with five eggs to a quart of milk1 sweetened with brown sugar1 and spiced with cinnamon1 or nutmeg1 and very little salt4 ,it is well to boil your milk1 and set it away till it gets cold4 ,boiling milk enriches it so much1 that boiled skim-milk is about as good as new milk4 ,a little cinnamon1 or lemon peel1 or peach leaves1 if you do not dislike the taste1 boiled in the milk1 and afterwards strained from it1 give a pleasant flavor4 ,bake fifteen or twenty minutes4 ,,rice ,,puddings4 ,if you want a common rice pudding to retain its flavor1 do not soak it1 or put it in to boil when the water is cold4 ,wash it1 tie it in a bag1 leave plenty of room for it to swell1 throw it in when the water boils1 and let it boil about an hour and a half4 ,the same sauce answers for all these kinds of puddings4 ,if you have rice left cold1 break it up in a little warm milk1 pour custard over it1 and bake it as long as you should custard4 ,it makes very good puddings and pies4 ,,bird',s ,,nest ,,pudding4 ,if you wish to make what is called 'bird's nest puddings1' prepare your custard1--take eight or ten pleasant apples1 pare them1 and dig out the core1 but leave them whole1 set them in a pudding dish1 pour your custard over them1 and bake them about thirty minutes4 ,,apple ,,pudding4 ,a plain1 unexpensive apple pudding may be made by rolling out a bit of common pie-crust1 and filling it full of quartered apples2 tied up in a bag1 and boiled an hour and a half2 if the apples are sweet1 it will take two hours2 for acid things cook easily4 ,some people like little dumplings1 made by rolling up one apple1 pared and cored1 in a piece of crust1 and tying them up in spots all over the bag4 ,these do not need to be boiled more than an hour3 three quarters is enough1 if the apples are tender4 ,take sweet1 or pleasant flavored apples1 pare them1 and bore out the core1 without cutting the apple in two ,pill up the holes with washed rice1 boil them in a bag1 tied very tight1 an hour1 or hour and a half4 ,each apple should be tied up separately1 in different corners of the pudding bag4 ,,cherry ,,pudding4 ,for cherry dumpling1 make a paste about as rich as you make short-cake2 roll it out1 and put in a pint and a half1 or a quart of cherries1 according to the size of your family4 ,double the crust over the fruit1 tie it up tight in a bag1 and boil one hour and a half4 ,,cranberry ,,pudding4 ,a pint of cranberries stirred into a quart of batter1 made like a batter pudding1 but very little stiffer1 is very nice1 eaten with sweet sauce4 ,,whortleberry ,,pudding4 ,whortleberries are good both in flour and ,indian puddings4 ,a pint of milk1 with a little salt and a little molasses1 stirred quite stiff with ,indian meal1 and a quart of berries stirred in gradually with a spoon1 makes a good-sized pudding4 ,leave room for it to swell2 and let it boil three hours4 ,when you put them into flour1 make your pudding just like batter puddings2 but considerably thicker1 or the berries will sink4 ,two hours is plenty long enough to boil ,no pudding should be put in till the water boils4 ,leave room to swell4 ,,plum ,,pudding4 ,if you wish to make a really nice1 soft1 custard-like plum pudding1 pound six crackers1 or dried crusts of light bread1 fine1 and soak them over night in milk enough to cover them2 put them in about three pints of milk1 beat up six eggs1 put in a little lemon-brandy1 a whole nutmeg1 and about three quarters of a pound of raisins which have been rubbed in flour4 ,bake it two hours1 or perhaps a little short of that4 ,it is easy to judge from the appearance whether it is done4 ,the surest way of making a light1 rich plum pudding1 is to spread slices of sweet light bread plentifully with butter2 on each side of the slices spread abundantly raisins1 or currants1 nicely prepared2 when they are all heaped up in a dish1 cover them with milk1 eggs1 sugar and spice1 well beat up1 and prepared just as you do for custards4 ,let it bake about an hour4 ,one sauce answers for common use for all sorts of puddings4 ,flour-and-water stirred into boiling water1 sweetened to your taste with either molasses or sugar1 according to your ideas of economy2 a great spoonful of rose-water1 if you have it2 butter half as big as a hen's egg4 ,if you want to make it very nice1 put in a glass of wine1 and grate nutmeg on the top4 ,when you wish better sauce than common1 take a quarter of a pound of butter and the same of sugar1 mould them well together with your hand1 add a little wine1 if you choose4 ,make it into a lump1 set it away to cool1 and grate nutmeg over it4 ,,hasty ,,pudding4 ,boil water1 a quart1 three pints1 or two quarts1 according to the size of your family2 sift your meal1 stir five or six spoonfuls of it thoroughly into a bowl of water2 when the water in the kettle boils1 pour into it the contents of the bowl2 stir it well1 and let it boil up thick2 put in salt to suit your own taste1 then stand over the kettle1 and sprinkle in meal1 handful after handful1 stirring it very thoroughly all the time1 and letting it boil between whiles4 ,when it is so thick that you stir it with great difficulty1 it is about right4 ,it takes about half an hour's cooking4 ,eat it with milk or molasses4 ,either ,indian meal or rye meal may be used4 ,if the system is in a restricted state1 nothing can be better than rye hasty pudding and ,west ,india molasses4 ,this diet would save many a one the horrors of dyspepsia4 99 99 99 99 99 ,,cheap ,,custards4 ,one quart of milk1 boiled2 when boiling1 add three table spoonfuls of ground rice1 or rice that is boiled1 mixed smooth and fine in cold milk1 and one egg beaten2 give it one boil up1 and sweeten to your taste2 peach leaves1 or any spice you please1 boiled in the milk4 99 99 99 99 99 ,,common ,,pies4 ,,mince ,,pies4 ,boil a tender1 nice piece of beef--any piece that is clear from sinews and gristle2 boil it till it is perfectly tender ,when it is cold1 chop it very fine1 and be very careful to get out every particle of bone and gristle4 ,the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in2 but few people do this4 ,pare1 core1 and chop the apples fine4 ,if you use raisins1 stone them4 ,if you use currants1 wash and dry them at the fire4 ,two pounds of beef1 after it is chopped2 three quarters of a pound of suet2 one pound and a quarter of sugar2 three pounds of apples2 two pounds of currants1 or raisins4 ,put in a gill of brandy2 lemon-brandy is better1 if you have any prepared4 ,make it quite moist with new cider4 ,i should not think a quart would be too much2 the more moist the better1 if it does not spill out into the oven4 ,a very little pepper4 ,if you use corn meat1 or tongue1 for pies1 it should be well soaked1 and boiled very tender4 ,if you use fresh beef1 salt is necessary in the seasoning4 ,one ounce of cinnamon1 one ounce of cloves4 ,two nutmegs add to the pleasantness of the flavor2 and a bit of sweet butter put upon the top of each pie1 makes them rich2 but these are not necessary4 ,baked three quarters of an hour4 ,if your apples are rather sweet1 grate in a whole lemon4 ,,pumpkin ,,and ,,squash ,,pie4 ,for common family pumpkin pies1 three eggs do very well to a quart of milk4 ,stew your pumpkin1 and strain it through a sieve1 or colander4 ,take out the seeds1 and pare the pumpkin1 or squash1 before you stew it2 but do not scrape the inside2 the part nearest the seed is the sweetest part of the squash4 ,stir in the stewed pumpkin1 till it is as thick as you can stir it round rapidly and easily4 ,if you want to make your pie richer1 make it thinner1 and add another egg4 ,one egg to a quart of milk makes very decent pies4 ,sweeten it to your taste1 with molasses or sugar2 some pumpkins require more sweetening than others4 ,two tea-spoonfuls of salt2 two great spoonfuls of sifted cinnamon2 one great spoonful of ginger4 ,ginger will answer very well alone for spice1 if you use enough of it4 ,the outside of a lemon grated in is nice4 ,the more eggs1 the better the pie2 some put an egg to a gill of milk4 ,they should bake from forty to fifty minutes1 and even ten minutes longer1 if very deep4 ,,carrot ,,pie4 ,carrot pies are made like squash pies4 ,the carrots should be boiled very tender1 skinned and sifted4 ,both carrot pies and squash pies should be baked without an upper crust1 in deep plates4 ,to be baked an hour1 in quite a warm oven4 ,,cherry ,,pie4 ,cherry pies should be baked in a deep plate4 ,take the cherries from the stalks1 lay them in a plate1 and sprinkle a little sugar1 and cinnamon1 according to the sweetness of the cherries4 ,baked with a top and bottom crust1 three quarters of an hour4 ,,whortleberry ,,pie4 ,whortleberries make a very good common pie1 where there is a large family of children4 ,sprinkle a little sugar and sifted cloves into each pie4 ,baked in the same way1 and as long1 as cherry pies4 ,,apple ,,pie4 ,when you make apple pies1 stew your apples very little indeed2 just strike them through1 to make them tender4 ,some people do not stew them at all1 but cut them up in very thin slices1 and lay them in the crust4 ,pies made in this way may retain more of the spirit of the apple2 but ,i do not think the seasoning mixes in as well4 ,put in sugar to your taste2 it is impossible to make a precise rule1 because apples vary so much in acidity4 ,a very little salt1 and a small piece of butter in each pie1 makes them richer4 ,cloves and cinnamon are both suitable spice4 ,lemon-brandy and rose-water are both excellent4 ,a wine-glass full of each is sufficient for three or four pies4 ,if your apples lack spirit1 grate in a whole lemon4 ,,custard ,,pie4 ,it is a general rule to put eight eggs to a quart of milk1 in making custard pies2 but six eggs are a plenty for any common use4 ,the milk should be boiled and cooled before it is used2 and bits of stick-cinnamon and bits of lemon-peel boiled in it4 ,sweeten to your taste with clean sugar2 a very little sprinkling of salt makes them taste better4 ,grate in a nutmeg4 ,bake in a deep plate4 ,about #bj minutes are usually enough4 ,if you are doubtful whether they are done1 dip in the handle of a silver spoon1 or the blade of a small knife2 if it come out clean1 the pie is done4 ,do not pour them into your plates till the minute you put them into the oven2 it makes the crust wet and heavy4 ,to be baked with an under crust only4 ,some people bake the under crust a little before the custard is poured in2 this is to keep it from being clammy4 ,,cranberry ,,pie4 ,cranberry pies need very little spice4 ,a little nutmeg1 or cinnamon1 improves them4 ,they need a great deal of sweetening4 ,it is well to stew the sweetening with them2 at least a part of it4 ,it is easy to add1 if you find them too sour for your taste4 ,when cranberries are strained1 and added to about their own weight in sugar1 they make very delicious tarts4 ,no upper crust4 ,,rhubarb ,,stalks1 ,,or ,,persian ,,apple4 ,rhubarb stalks1 or the ,persian apple1 is the earliest in gradient for pies1 which the spring offers4 ,the skin should be carefully stripped1 and the stalks cut into small bits1 and stewed very tender4 ,these are dear pies1 for they take an enormous quantity of sugar4 ,seasoned like apple pies ,gooseberries1 currants1 c41 are stewed1 sweetened and seasoned like apple pies1 in proportions suited to the sweetness of the fruit2 there is no way to judge but by your own taste4 ,always remember it is more easy to add seasoning than to diminish it4 ,,pie ,,crust4 ,to make pie crust for common use1 a quarter of a pound of butter is enough for a half a pound of flour4 ,take out about a quarter part of the flour you intend to use1 and lay it aside4 ,into the remainder of the flour rub butter thoroughly with your hands1 until it is so short that a handful of it1 clasped tight1 will remain in a ball1 without any tendency to fall in pieces4 ,then wet it with cold water1 roll it out on a board1 rub over the surface with flour1 stick little lumps of butter all over it1 sprinkle some flour over the butter1 and roll the dough all up2 flour the paste1 and flour the rolling-pin2 roll it lightly and quickly2 flour it again2 stick in bits of butter2 do it up2 flour the rolling-pin1 and roll it quickly and lightly2 and so on1 till you have used up your butter4 ,always roll from you4 ,pie crust should be made as cold as possible1 and set in a cool place2 but be careful it does not freeze4 ,do not use more flour than you can help in sprinkling and rolling4 ,the paste should not be rolled out more than three times2 if rolled too much1 it will not be flaky4 ,,common ,,cakes4 ,in all cakes where butter or eggs are used1 the butter should be very faithfully rubbed into the flour1 and the eggs beat to a foam1 before the ingredients are mixed4 ,,gingerbread4 ,a very good way to make molasses gingerbread is to rub four pounds and a half of flour with half a pound of lard and half a pound of butter2 a pint of molasses1 a gill of milk1 tea-cup of ginger1 a tea-spoonful of dissolved pearlash stirred together4 ,all mixed1 baked in shallow pans twenty or thirty minutes4 ,hard gingerbread is good to have in the family1 it keeps so well4 ,one pound of flour1 half a pound of butter and sugar1 rubbed into it2 half a pound of sugar2 great spoonful of ginger1 or more1 according to the strength of the ginger2 a spoonful of rose-water1 and a handful of caraway seed4 ,well beat up4 ,kneaded stiff enough to roll out and bake on flat pans4 ,bake twenty or thirty minutes4 ,a cake of common gingerbread can be stirred up very quick in the following way4 ,rub in a bit of shortening as big as an egg into a pint of flour2 if you use lard1 add a little salt2 two or three great spoonfuls of ginger2 one cup of molasses1 one cup and a half of cider1 and a great spoonful of dissolved pearlash1 put together and poured into the shortened flour while it is foaming2 to be put in the oven in a minute4 ,it ought to be just thick enough to pour into the pans with difficulty2 if these proportions make it too thin1 use less liquid the next time you try4 ,bake about twenty minutes4 ,if by carelessness you let a piece of short-cake dough grow sour1 put in a little pearlash and water1 warm a little butter1 according to the size of the dough1 knead in a cup or two of sugar1 7two cups1 unless it is a very small bit17 two or three spoonfuls of ginger1 and a little rose-water ,knead it up thoroughly1 roll it out on a flat pan1 and bake it twenty minutes4 ,every thing mixed with pearlash should be put in the oven immediately4 ,,cup ,,cake4 ,cup cake is about as good as pound cake1 and is cheaper4 ,one cup of butter1 two cups of sugar1 three cups of flour1 and four eggs1 well beat together1 and baked in pans or cups4 ,bake twenty minutes1 and no more4 ,,tea ,,cake4 ,there is a kind of tea cake still cheaper4 ,three cups of sugar1 three eggs1 one cup of butter1 one cup of milk1 a spoonful of dissolved pearlash1 and four cups of flour1 well beat up4 ,if it is so stiff it will not stir easily1 add a little more milk4 ,,cider ,,cake4 ,cider cake is very good1 to be baked in small loaves4 ,one pound and a half of flour1 half a pound of sugar1 quarter of a pound of butter1 half a pint of cider1 one teaspoonful of pearlash2 spice to your taste4 ,bake till it turns easily in the pans4 ,i should think about half an hour4 ,,election ,,cake4 ,old-fashioned election cake is made of four pounds of flour2 three quarters of a pound of butter2 four eggs2 one pound of sugar2 one pound of currants1 or raisins if you choose2 half a pint of good yeast2 wet it with milk as soft as it can be and be moulded on a board4 ,set to rise over night in winter2 in warm weather1 three hours is usually enough for it to rise4 ,a loaf1 the size of common flour bread1 should bake three quarters of an hour4 ,,sponge ,,cake4 ,the nicest way to make sponge cake1 or diet-bread1 is the weight of six eggs in sugar1 the weight of four eggs in flour1 a little rose-water4 ,the whites and yolks should be beaten thoroughly and separately4 ,the eggs and sugar should be well beaten together2 but after the flour is sprinkled1 it should not be stirred a moment longer than is necessary to mix it well2 it should be poured into the pan1 and got into the oven with all possible expedition4 ,twenty minutes is about long enough to bake4 ,not to be put in till some other articles have taken off the first few minutes of furious heat4 ,,wedding ,,cake4 ,good common wedding cake may be made thus3 ,four pounds of flour1 three pounds of butter1 three pounds of sugar1 four pounds of currants1 two pounds of raisins1 twenty-four eggs1 half a pint of brandy1 or lemon-brandy1 one ounce of mace1 and three nutmegs4 ,a little molasses makes it dark colored1 which is desirable4 ,half a pound of citron improves it2 but it is not necessary4 ,to be baked two hours and a half1 or three hours4 ,after the oven is cleared1 it is well to shut the door for eight or ten minutes1 to let the violence of the heat subside1 before cake or bread is put in4 ,to make icing for your wedding cake1 beat the whites of eggs to an entire froth1 and to each egg add five teaspoonfuls of sifted loaf sugar1 gradually2 beat it a great while4 ,put it on when your cake is hot1 or cold1 as is most convenient4 ,it will dry in a warm room1 a short distance from a gentle fire1 or in a warm oven4 ,,loaf ,,cake4 ,very good loaf cake is made with two pounds of flour1 half a pound of sugar1 quarter of a pound of butter1 two eggs1 a gill of sweet emptings1 half an ounce of cinnamon1 or cloves1 a large spoonful of lemon-brandy1 or rose-water2 if it is not about as thin as goad white bread dough1 add a little milk4 ,a common sized loaf is made by these proportions4 ,bake about three quarters of an hour4 ,a handy way to make loaf cake is1 to take about as much of your white bread dough1 or sponge1 as you think your pan will hold1 and put it into a pan in which you have already beat up three or four eggs1 six ounces of butter warmed1 and half a pound of sugar1 a spoonful of rose-water1 little sifted cinnamon1 or cloves4 ,the materials should be well mixed and beat before the dough is put in2 and then it should be all kneaded well together1 about as stiff as white bread4 ,put in half a pound of currants1 or raisins1 with the butter1 if you choose4 ,it should ,stand in the pan two or three hours to rise2 and be baked about three quarters of an hour1 if the pan is a common sized bread-pan4 ,if you have loaf cake slightly injured by time1 or by being kept in the cellar1 cut off all appearance of mould from the outside1 wipe it with a clean cloth1 and wet it well with strong brandy and water sweetened with sugar2 then put it in your oven1 and let the heat strike through it1 for fifteen or twenty minutes4 ,unless very bad1 this will restore the sweetness4 ,,caraway ,,cakes4 ,take one pound of flour1 three quarters of a pound of sugar1 half a pound of butter1 a glass of rose-water1 four eggs1 and half a tea-cup of caraway seed1--the materials well rubbed together and beat up4 ,drop them from a spoon on tin sheets1 and bake them brown in rather a slow oven4 ,twenty minutes1 or half an hour1 is enough to bake them4 ,,dough-,,nuts4 ,for dough-nuts1 take one pint of flour1 half a pint of sugar1 three eggs1 a piece of butter as big as an egg1 and a tea-spoonful of dissolved pearlash4 ,when you have no eggs1 a gill of lively emptings will do2 but in that case1 they must be made over night4 ,cinnamon1 rose-water1 or lemon-brandy1 if you have it4 ,if you use part lard instead of butter1 add a little salt4 ,not put in till the fat is very hot4 ,the more fat they are fried in1 the less they will soak fat4 ,,pancakes4 ,pancakes should be made of half a pint of milk1 three great spoonfuls of sugar1 one or two eggs1 a tea-spoonful of dissolved pearlash1 spiced with cinnamon1 or cloves1 a little salt1 rose-water1 or lemon-brandy1 just as you happen to have it4 ,flour should be stirred in till the spoon moves round with difficulty4 ,if they are thin1 they are apt to soak fat4 ,have the fat in your skillet boiling hot1 and drop them in with a spoon4 ,let them cook till thoroughly brown4 ,the fat which is left is good to shorten other cakes4 ,the more fat they are cooked in1 the less they soak4 ,if you have no eggs1 or wish to save them1 use the above ingredients1 and supply the place of eggs by two or three spoonfuls of lively emptings2 but in this case they must be made five or six hours before they are cooked1--and in winter they should stand all night4 ,a spoonful or more of ,n4,e4 rum makes pancakes light4 ,flip makes very nice pancakes4 ,in this case1 nothing is done but to sweeten your mug of beer with molasses2 put in one glass of ,n4,e4 rum2 heat it till it foams1 by putting in a hot poker2 and stir it up with flour as thick as other pancakes4 ,,fritters4 ,flat-jacks1 or fritters1 do not differ from pancakes1 only in being mixed softer4 ,the same ingredients are used in about the same quantities2 only most people prefer to have no sweetening put in them1 because they generally have butter1 sugar1 and nutmeg1 put on them1 after they are done4 ,excepting for company1 the nutmeg can be well dispensed with4 ,they are not to be boiled in fat1 like pancakes2 the spider or griddle should be well greased1 and the cakes poured on as large as you want them1 when it is quite hot2 when it gets brown on one side1 to be turned over upon the other4 ,fritters are better to be baked quite thin4 ,either flour1 ,indian1 or rye1 is good4 ,sour beer1 with a spoonful of pearlash1 is good both for pancakes and fritters4 ,if you have any cold rice left1 it is nice to break it up fine in warm milk2 put in a little salt2 after you have put milk enough for the cakes you wish to make1 7a half pint1 ,or more17 stir in flour till it is thick enough to pour for fritters4 ,it does very well without an egg2 but better with one4 ,to be fried like other flat-jacks4 ,sugar and nutmeg are to be put on when they are buttered1 if you like4 ,,short ,,cake4 ,if you have sour milk1 or butter-milk1 it is well to make it into short cakes for tea4 ,rub in a very small bit of shortening1 or three table-spoonfuls of cream1 with the flour2 put in a tea-spoonful of strong dissolved pearlash1 into your sour milk1 and mix your cake pretty stiff1 to bake in the spider1 on a few embers4 ,when people have to buy butter and lard1 short cakes are not economical food4 ,a half pint of flour will make a cake large enough to cover a common plate4 ,rub in thoroughly a bit of shortening as big as a hen's egg2 put in a tea-spoonful of dissolved pearlash2 wet it with cold water2 knead it stiff enough to roll well1 to bake on a plate1 or in a spider4 ,it should bake as quick as it can1 and not burn4 ,the first side should stand longer to the fire than the last4 ,,indian ,,cake4 ,indian cake1 or bannock1 is sweet and cheap food4 ,one quart of sifted meal1 two great spoonfuls of molasses1 two tea-spoonfuls of salt1 a bit of shortening half as big as a hen's egg1 stirred together2 make it pretty moist with scalding water1 put it into a well greased pan1 smooth over the surface with a spoon1 and bake it brown on both sides1 before a quick fire4 ,a little stewed pumpkin1 scalded with the meal1 improves the cake4 ,bannock split and dipped in butter makes very nice toast4 ,a richer ,indian cake may be made by stirring one egg to a half pint of milk1 sweetened with two great spoonfuls of molasses2 a little ginger1 or cinnamon2 ,indian stirred in till it is just about thick enough to pour4 ,spider or bake-kettle well greased2 cake poured in1 covered up1 baked half an hour1 or three quarters1 according to the thickness of the cake4 ,if you have sour milk1 or butter-milk1 it is very nice for this kind of cake2 the acidity corrected by a tea-spoonful of dissolved pearlash4 ,it is a rule never to use pearlash for ,indian1 unless to correct the sourness of milk2 it injures the flavor of the meal4 ,nice suet improves all kinds of ,indian cakes very much4 99 99 99 99 99 ,two cups of ,indian meal1 one table-spoonful molasses1 two cups milk1 a little salt1 a handful flour1 a little saleratus1 mixed up thin1 and poured into a buttered bake-kettle1 hung over the fire uncovered1 until you can bear your finger upon it1 and then set down before the fire4 ,bake half an hour4 99 99 99 99 99 ,,bread1 ,,yeast1 ,c4 ,it is more difficult to give rules for making bread than for anything else2 it depends so much on judgment and experience4 ,in summer1 bread should be mixed with cold water2 during a chilly1 damp spell1 the water should be slightly warm2 in severe cold weather1 it should be mixed quite warm1 and set in a warm place during the night4 ,if your yeast is new and lively1 a small quantity will make the bread rise2 if it be old and heavy1 it will take more4 ,in these things ,i believe wisdom must be gained by a few mistakes4 ,six quarts of meal will make two good sized loaves of ,brown ,bread4 ,some like to have it half ,indian meal and half rye meal2 others prefer it one third ,indian1 and two thirds rye4 ,many mix their brown bread over night2 but there is no need of it2 and it is more likely to sour1 particularly in summer4 ,if you do mix it the night before you bake it1 you must not put in more than half the yeast ,i am about to mention1 unless the weather is intensely cold4 ,the meal should be sifted separately4 ,put the ,indian in your bread-pan1 sprinkle a little salt among it1 and wet it thoroughly with scalding water4 ,stir it up while you are scalding it4 ,be sure and have hot water enough2 for ,indian absorbs a great deal of water4 ,when it is cool1 pour in your rye2 add two gills of lively yeast1 and mix it with water as stiff as you can knead it4 ,let it stand an hour and a half1 in a cool place in summer1 on the hearth in winter4 ,it should be put into a very hot oven1 and baked three or four hours4 ,it is all the better for remaining in the oven over night4 ,flour ,bread should have a sponge set the night before4 ,the sponge should be soft enough to pour2 mixed with water1 warm or cold1 according to the temperature of the weather4 ,one gill of lively yeast is enough to put into sponge for two loaves4 ,i should judge about three pints of sponge would be right for two loaves4 ,the warmth of the place in which the sponge is set1 should be determined by the coldness of the weather4 ,if your sponge looks frothy in the morning1 it is a sign your bread will be good2 if it does not rise1 stir in a little more emptings2 if it rises too much1 taste of it1 to see if it has any acid taste2 if so1 put in a tea-spoonful of pearlash when you mould in your flour2 be sure the pearlash is well dissolved in water2 if there are little lumps1 your bread will be full of bitter spots4 ,about an hour before your oven is ready1 stir in flour into your sponge till it is stiff enough to lay on a well floured board or table4 ,knead it up pretty stiff1 and put it into well greased pans1 and let it stand in a cool or warm place1 according to the weather4 ,if the oven is ready1 put them in fifteen or twenty minutes after the dough begins to rise up and crack2 if the oven is not ready1 move the pans to a cooler spot1 to prevent the dough from becoming sour by too much rising4 ,common sized loaves will bake in three quarters of an hour4 ,if they slip easily in the pans1 it is a sign they are done4 ,some people do not set a soft sponge for flour bread2 they knead it up all ready to put in the pans the night before1 and leave it to rise4 ,white bread and pies should not be set in the oven until the brown bread and beans have been in half an hour4 ,if the oven be too hot1 it will bind the crust so suddenly that the bread cannot rise2 if it be too cold1 the bread will fall4 ,flour bread should not be too stiff4 ,some people like one third ,indian in their flour4 ,others like one third rye2 and some think the nicest of all bread is one third ,indian1 one third rye1 and one third flour1 made according to the directions for flour bread4 ,when ,indian is used1 it should be salted1 and scalded1 before the other meal is put in4 ,a mixture of other grains is economical when flour is high4 ,dyspepsia ,bread4--,the ,american ,farmer publishes the following receipt for making bread1 which has proved highly salutary to persons afflicted with that complaint1 viz3--,three quarts unbolted wheat meal2 one quart soft water1 warm1 but not hot2 one gill of fresh yeast2 one gill of molasses1 or not1 as may suit the taste2 one tea-spoonful of saleratus4 ,this will make two loaves1 and should remain in the oven at least one hour2 and when taken out1 placed where they will cool gradually4 ,dyspepsia crackers can be made with unbolted flour1 water and saleratus4 ,to make ,rice ,bread4--,boil a pint of rice soft2 add a pint of leaven2 then1 three quarts of the flour2 put it to rise in a tin or earthen vessel until it has risen sufficiently2 divide it into three parts2 then bake it as other bread1 and you will have three large loaves4 ,heating ovens must be regulated by experience and observation4 ,there is a difference in wood in giving out heat2 there is a great difference in the construction of ovens2 and when an oven is extremely cold1 either on account of the weather1 or want of use1 it must be heated more4 ,economical people heat ovens with pine wood1 fagots1 brush1 and such light stuff4 ,if you have none but hard wood1 you must remember that it makes very hot coals1 and therefore less of it will answer4 ,a smart fire for an hour and a half is a general rule for common sized family ovens1 provided brown bread and beans are to be baked4 ,an hour is long enough to heat an oven for flour bread4 ,pies bear about as much heat as flour bread3 pumpkin pies will bear more4 ,if you are afraid your oven is too hot1 throw in a little flour1 and shut it up for a minute4 ,if it scorches black immediately1 the heat is too furious2 if it merely browns1 it is right4 ,some people wet an old broom two or three times1 and turn it round near the top of die oven till it dries2 this prevents pies and cake from scorching on the top4 ,when you go into a new house1 heat your oven two or three times1 to get it seasoned1 before you use it4 ,after the wood is burned1 rake the coals over the bottom of the oven1 and let them lie a few minutes4 ,those who make their own bread should make yeast too4 ,when bread is nearly out1 always think whether yeast is in readiness2 for it takes a day and night to prepare it4 ,one handful of hops1 with two or three handsful of malt and rye bran1 should be boiled fifteen or twenty minutes1 in two quarts of water1 then strained1 hung on to boil again1 and thickened with half a pint of rye and water stirred up quite thick1 and a little molasses2 boil it a minute or two1 and then take it off to cool4 ,when just about lukewarm1 put in a cupful of good lively yeast1 and set it in a cool place in summer1 and warm place in winter4 ,if it is too warm when you put in the old yeast1 all the spirit will be killed4 ,in summer1 yeast sours easily2 therefore make but little at a time4 ,bottle it when it gets well a working2 it keeps better when the air is corked out4 ,if you find it acid1 but still spirited1 put a little pearlash to it1 as you use it2 but by no means put it into your bread unless it foams up bright and lively as soon as the pearlash mixes with it4 ,never keep yeast in tin2 it destroys its life4 ,there is another method of making yeast1 which is much easier1 and ,i think quite as good4 ,stir rye and cold water1 till you make a stiff thickening4 ,then pour in boiling water1 and stir it all the time1 till you make it as thin as the yeast you buy2 three or four table spoons heaping full are enough for a quart of water4 ,when it gets about cold1 put in half a pint of lively yeast4 ,when it works well1 bottle it2 but if very lively1 do not cork your bottle very tight1 for fear it will burst4 ,always think to make new yeast before the old is gone2 so that you may have some to work with4 ,always wash and scald your bottle clean after it has contained sour yeast4 ,beware of freezing yeast4 ,milk yeast is made quicker than any other4 ,a pint of new milk with a tea-spoonful of salt1 and a large spoon of flour stirred in1 set by the fire to keep lukewarm1 will make yeast fit for use in an hour4 ,twice the quantity of common yeast is necessary1 and unless used soon is good for nothing4 ,bread made of this yeast dries sooner4 ,it is convenient in summer1 when one wants to make biscuits suddenly4 ,a species of leaven may be made that will keep any length of time4 ,three ounces of hops in a pail of water boiled down to a quart2 strain it1 and stir in a quart of rye meal while boiling hot4 ,cool it1 and add half a pint of good yeast2 after it has risen a few hours1 thicken it with ,indian meal stiff enough to roll out upon a board2 then put it in the sun and air a few days to dry4 ,a piece of this cake two inches square1 dissolved in warm water1 and thickened with a little flour1 will make a large loaf of bread4 ,potatoes make very good yeast4 ,mash three large potatoes fine2 pour a pint of boiling water over them2 when almost cold1 stir in two spoonfuls of flour1 two of molasses1 and a cup of good yeast4 ,this yeast should be used while new4 99 99 99 99 99 ,,preserves1 ,c4 ,economical people will seldom use preserves1 except for sickness4 ,they are unhealthy1 expensive1 and useless to those who are well4 ,barberries preserved in molasses are very good for common use4 ,boil the molasses1 skim it1 throw in the barberries1 and simmer them till they are soft4 ,if you wish to lay by a few for sickness1 preserve them in sugar by the same rule as other preserves4 ,melt the sugar1 skim it1 throw in the barberries2 when done soft1 take them out1 and throw in others4 ,a pound of sugar to a pound of fruit is the rule for all preserves4 ,the sugar should be melted over a fire moderate enough not to scorch it4 ,when melted1 it should be skimmed clean1 and the fruit dropped in to simmer till it is soft4 ,plums1 and things of which the skin is liable to be broken1 do better to be put in little jars1 with their weight of sugar1 and the jars set in a kettle of boiling water1 till the fruit is done4 ,see the water is not so high as to boil into the jars4 ,when you put preserves in jars1 lay a white paper1 thoroughly wet with brandy1 flat upon the surface of the preserves1 and cover them carefully from the air4 ,if they begin to mould1 scald them by setting them in the oven till boiling hot4 ,glass is much better than earthen for preserves2 they are not half as apt to ferment4 ,,currant ,,jelly4 ,currant jelly is a useful thing for sickness4 ,if it be necessary to wash your currants1 be sure they are thoroughly drained1 or your jelly will be thin4 ,break them up with a pestle1 and squeeze them through a cloth4 ,put a pint of clean sugar to a pint of juice1 and boil it slowly1 till it becomes ropy4 ,great care must be taken not to do it too fast2 it is spoiled by being scorched4 ,it should be frequently skimmed while simmering4 ,if currants are put in a jar1 and kept in boiling water1 and cooked before they are strained1 they are more likely to keep a long time without fermenting4 ,,currant ,,wine4 ,those who have more currants than they have money1 will do well to use no wine but of their own manufacture4 ,break and squeeze the currants1 put three pounds and a half of sugar to two quarts of juice and two quarts of water4 ,put in a keg or barrel4 ,do not close the bung tight for three or four days1 that the air may escape while it is fermenting4 ,after it is done fermenting1 close it up tight4 ,where raspberries are plenty1 it is a great improvement to use half raspberry juice1 and half currant juice4 ,brandy is unnecessary when the above-mentioned proportions are observed4 ,it should not be used under a year or two4 ,age improves it4 ,,raspberry ,,shrub4 ,raspberry shrub mixed with water is a pure1 delicious drink for summer2 and in a country where raspberries are abundant1 it is good economy to make it answer instead of ,port and ,catalonia wine4 ,put raspberries in a pan1 and scarcely cover them with strong vinegar4 ,add a pint of sugar to a pint of juice2 7of this you can judge by first trying your pan to see how much it holds27 scald it1 skim it1 and bottle it when cold4 ,,coffee4 ,as substitutes for coffee1 some use dry brown bread crusts1 and roast them2 others soak rye grain in rum1 and roast it2 others roast peas in the same way as coffee4 ,none of these are very good2 and peas so used are considered unhealthy4 ,where there is a large family of apprentices and workmen1 and coffee is very dear1 it may be worth while to use the substitutes1 or to mix them half and half with coffee2 but1 after all1 the best economy is to go without4 ,french coffee is so celebrated1 that it may be worth while to tell how it is made2 though no prudent housekeeper will make it1 unless she has boarders1 who are willing to pay for expensive cooking4 ,the coffee should be roasted more than is common with us2 it should not hang drying over the fire1 but should be roasted quick2 it should be ground soon after roasting1 and used as soon as it is ground4 ,those who pride themselves on first-rate coffee1 burn it and grind it every morning4 ,the powder should be placed in the coffee-pot in the proportions of an ounce to less than a pint of water4 ,the water should be poured upon the coffee boiling hot4 ,the coffee should be kept at the boiling point2 but should not boil4 ,coffee made in this way must be made in a biggin4 ,it would not be clear in a common coffee-pot4 ,a bit of fish-skin as big as a ninepence1 thrown into coffee while it is boiling1 tends to make it clear4 ,if you use it just as it comes from the salt-fish1 it will be apt to give an unpleasant taste to the coffee3 it should be washed clean as a bit of cloth1 and hung up till perfectly dry4 ,the white of eggs1 and even egg shells are good to settle coffee4 ,rind of salt pork is excellent4 ,some people think coffee is richer and clearer for having a bit of sweet butter1 or a whole egg1 dropped in and stirred1 just before it is done roasting1 and ground up1 shell and all1 with the coffee4 ,but these things are not economical1 except on a farm1 where butter and eggs are plenty4 ,a half a gill of cold water1 poured in after you take your coffee-pot off the fire1 will usually settle the coffee4 ,if you have not cream for coffee1 it is a very great improvement to boil your milk1 and use it while hot4 ,,chocolate4 ,many people boil chocolate in a coffee-pot2 but ,i think it is better to boil it in a skillet1 or something open4 ,a piece of chocolate about as big as a dollar is the usual quantity for a quart of water2 but some put in more1 and some less4 ,when it boils1 pour in as much milk as you like and let them boil together three or four minutes4 ,it is much richer with the milk boiled in it4 ,put the sugar in either before or after1 as you please4 ,nutmeg improves it4 ,the chocolate should be scraped fine before it is put into the water4 ,,tea4 ,young ,hyson is supposed to be a more profitable tea than ,hyson2 but though the quantity to a pound is greater1 it has not so much strength4 ,in point of economy1 therefore1 there is not much difference between them4 ,hyson tea and ,souchong mixed together1 half and half1 is a pleasant beverage1 and is more healthy than green tea alone4 ,be sure that water boils before it is poured upon tea4 ,a tea-spoonful to each person1 and one extra thrown in1 is a good rule4 ,steep ten or fifteen minutes4 ,,pickles4 ,musk-melons should be picked for mangoes1 when they are green and hard4 ,they should be cut open after they have been in salt water ten days1 the inside scraped out clean1 and filled with mustard-seed1 allspice1 horseradish1 small onions1 c41 and sewed up again4 ,scalding vinegar poured upon them4 ,when walnuts are so ripe that a pin will go into them easily1 they are ready for pickling4 ,they should be soaked twelve days in very strong cold salt and water1 which has been boiled and skimmed4 ,a quantity of vinegar1 enough to cover them well1 should be boiled with whole pepper1 mustard-seed1 small onions1 or garlic1 cloves1 ginger1 and horseradish2 this should not be poured upon them till it is cold4 ,they should be pickled a few months before they are eaten4 ,to be kept close covered2 for the air softens them4 ,the liquor is an excellent catsup to be eaten on fish4 ,put peppers into strong salt and water1 until they become yellow2 then turn them green by keeping them in warm salt and water1 shifting them every two days4 ,then drain them1 and pour scalding vinegar over them4 ,a bag of mustard-seed is an improvement4 ,if there is mother in vinegar1 scald and strain it4 ,cucumbers should be in weak brine three or four days after they are picked2 then they should be put in a tin or wooden pail of clean water1 and kept slightly warm in the kitchen corner for two or three days4 ,then take as much vinegar as you think your pickle jar will hold2 scald it with pepper1 allspice1 mustard-seed1 flag-root1 horseradish1 c41 if you happen to have them2 half of them will spice the pickles very well4 ,throw in a bit of alum as big as a walnut2 this serves to make pickles hard4 ,skim the vinegar clean1 and pour it scalding hot upon the cucumbers4 ,brass vessels are not healthy for preparing anything acid4 ,red cabbages need no other pickling than scalding1 spiced vinegar poured upon them1 and suffered to remain eight or ten days before you eat them4 ,some people think it improves them to keep them in salt and water twenty-four hours before they are pickled4 ,if you find your pickles soft and insipid1 it is owing to the weakness of the vinegar4 ,throw away the vinegar1 7or keep it to clean your brass kettles17 then cover your pickles with strong1 scalding vinegar1 into which a little allspice1 ginger1 horseradish and alum have been thrown4 ,by no means omit a pretty large bit of alum4 ,pickles attended to in this way1 will keep for years1 and be better and better every year4 ,some people prefer pickled nasturtion-seed to capers4 ,they should be kept several days after they are gathered1 and then covered with boiling vinegar1 and bottled when cold4 ,they are not fit to be eaten for some months4 ,martinoes are prepared in nearly the same way as other pickles4 ,the salt and water in which they are put1 two or three days previous to pickling1 should be changed every day2 because martinoes are very apt to become soft4 ,no spice should be used but allspice1 cloves1 and cinnamon4 ,the martinoes and the spice should be scalded in the vinegar1 instead of pouring the vinegar over the martinoes4 ,,beer4 ,beer is a good family drink4 ,a handful of hops1 to a pailful of water1 and a half-pint of molasses1 makes good hop beer4 ,spruce mixed with hops is pleasanter than hops alone4 ,boxberry1 fever-bush1 sweet fern1 and horseradish make a good and healthy diet-drink4 ,the winter evergreen1 or rheumatism weed1 thrown in1 is very beneficial to humors4 ,be careful and not mistake kill-lamb for winter-evergreen2 they resemble each other4 ,malt mixed with a few hops makes a weak kind of beer2 but it is cool and pleasant2 it needs less molasses than hops alone4 ,the rule is about the same for all beer4 ,boil the ingredients two or three hours1 pour in a half-pint of molasses to a pailful1 while the beer is scalding hot4 ,strain the beer1 and when about lukewarm1 put a pint of lively yeast to a barrel4 ,leave the bung loose till the beer is done working2 you can ascertain this by observing when the froth subsides4 ,if your family be large1 and the beer will be drank rapidly1 it may as well remain in the barrel2 but if your family be small1 fill what bottles you have with it2 it keeps better bottled4 ,a raw potato or two1 cut up and thrown in1 while the ingredients are boiling1 is said to make beer spirited4 ,ginger beer is made in the following proportions3--,one cup of ginger1 one pint of molasses1 one pail and a half of water1 and a cup of lively yeast4 ,most people scald the ginger in half a pail of water1 and then fill it up with a pailful of cold2 but in very hot weather some people stir it up cold4 ,yeast must not be put in till it is cold1 or nearly cold4 ,if not to be drank within twenty-four hours1 it must be bottled as soon as it works4 ,table beer should be drawn off into stone jugs1 with a lump of white sugar in each1 securely corked4 ,it is brisk and pleasant1 and continues good several months4 ,potato cheese is much sought after in various parts of ,europe4 ,i do not know whether it is worth seeking after1 or not4 ,the following is the receipt for making3--,select good white potatoes1 boil them1 and1 when cold1 peel and reduce them to a pulp with a rasp or mortar2 to five pounds of this pulp1 which must be very uniform and homogeneous1 add a pint of sour milk and the requisite portion of salt2 knead the whole well1 cover it1 and let it remain three or four days1 according to the season2 then knead it afresh1 and place the cheeses in small baskets1 when they will part with their superfluous moisture2 dry them in the shade1 and place them in layers in large pots or kegs1 where they may remain a fortnight4 ,the older they are1 the finer they become4 ,this cheese has the advantage of never engendering worms1 and of being preserved fresh for many years1 provided it is kept in a dry place1 and in well closed vessels4 99 99 99 99 99 ,,general ,,maxims ,,for ,,health4 ,rise early4 ,eat simple food4 ,take plenty of exercise4 ,never fear a little fatigue4 ,let not children be dressed in tight clothes2 it is necessary their limbs and muscles should have full play1 if you wish for either health or beauty4 ,avoid the necessity of a physician1 if you can1 by careful attention to your diet4 ,eat what best agrees with your system1 and resolutely abstain from what hurts you1 however well you may like it4 ,a few days' abstinence1 and cold water for a beverage1 has driven off many an approaching disease4 ,if you find yourself really ill1 send for a good physician4 ,have nothing to do with quacks2 and do not tamper with quack medicines4 ,you do not know what they are2 and what security have you that they know what they are8 ,wear shoes that are large enough4 ,it not only produces corns1 but makes the feet misshapen1 to cramp them4 ,wash very often1 and rub the skin thoroughly with a hard brush4 ,let those who love to be invalids drink strong green tea1 eat pickles1 preserves1 and rich pastry4 ,as far as possible1 eat and sleep at regular hours4 ,wash the eyes thoroughly in cold water every morning4 ,do not read or sew at twilight1 or by too dazzling a light4 ,if far-sighted1 read with rather less light1 and with the book somewhat nearer to the eye1 than you desire4 ,if nearsighted1 read with a book as far off as possible4 ,both these imperfections may be diminished in this way4 ,clean teeth in pure water two or three times a day2 but1 above all1 be sure to have them clean before you go to bed4 ,have your bed-chamber well aired2 and have fresh bed linen every week4 ,never have the wind blowing directly upon you from open windows during the night4 ,it is not healthy to sleep in heated rooms4 ,let children have their bread and milk before they have been long up4 ,cold water and a run in the fresh air before breakfast4 ,too frequent use of an ivory comb injures the hair4 ,thorough combing1 washing in suds1 or ,n4,e4 rum1 and thorough brushing1 will keep it in order2 and the washing does not injure the hair1 as is generally supposed4 ,keep children's hair cut close until ten or twelve years old2 it is better for health and the beauty of the hair4 ,do not sleep with hair frizzled1 or braided4 ,do not make children cross-eyed1 by having hair hang about their foreheads1 where they see it continually4 99 99 99 99 99 ,,hints ,,to ,,persons ,,of ,,moderate ,,fortune ,,first ,,published ,,in ,,the ,,massachusetts ,,journal4 99 99 99 99 99 ,when clouds are seen1 wise men put on their cloaks4--,,shakspeare4 99 99 99 99 99 ,,furniture4 ,the prevailing evil of the present day is extravagance4 ,i know very well that the old are too prone to preach about modern degeneracy1 whether they have cause or not2 but1 laugh as we may at the sage advice of our fathers1 it is too plain that our present expensive habits are productive of much domestic unhappiness1 and injurious to public prosperity4 ,our wealthy people copy all the foolish and extravagant caprice of ,european fashion1 without considering that we have not their laws of inheritance among us2 and that our frequent changes of policy render property far more precarious here than in the old world4 ,however1 it is not to the rich ,i would speak4 ,they have an undoubted right to spend their thousands as they please2 and if they spend them ridiculously1 it is consoling to reflect that they must1 in some way or other1 benefit the poorer classes4 ,people of moderate fortunes have likewise an unquestioned right to dispose of their hundreds as they please2 but ,i would ask1 ,is it wise to risk your happiness in a foolish attempt to keep up with the opulent8 ,of what use is the effort which takes so much of your time1 and all of your income8 ,nay1 if any unexpected change in affairs should deprive you of a few yearly hundreds1 you will find your expenses have exceeded your income2 thus the foundation of an accumulating debt will be laid1 and your family will have formed habits but poorly calculated to save you from the threatened ruin4 ,not one valuable friend will be gained by living beyond your means1 and old age will be left to comparative1 if not to utter poverty4 ,there is nothing in which the extravagance of the present day strikes me so forcibly as the manner in which our young people of moderate fortune furnish their houses4 ,a few weeks since1 ,i called upon a farmer's daughter1 who had lately married a young physician of moderate talents1 and destitute of fortune4 ,her father had given her1 at her marriage1 all he ever expected to give her3 viz4 two thousand dollars4 ,yet the lower part of her house was furnished with as much splendor as we usually find among the wealthiest4 ,the whole two thousand had been expended upon ,brussels carpets1 alabaster vases1 mahogany chairs1 and marble tables4 ,i afterwards learned that the more useful household utensils had been forgotten2 and that1 a few weeks after her wedding1 she was actually obliged to apply to her husband for money to purchase baskets1 iron spoons1 clothes-lines1 c42 and her husband1 made irritable by the want of money1 pettishly demanded why she had bought so many things they did not want4 ,did the doctor gain any patients1 or she a single friend1 by offering their visiters water in richly-cut glass tumblers1 or serving them with costly damask napkins1 instead of plain soft towels8 ,no2 their foolish vanity made them less happy1 and no more respectable4 ,had the young lady been content with ,kidderminster carpets1 and tasteful vases of her own making1 she might have put one thousand dollars at interest2 and had she obtained six per cent41 it would have clothed her as well as the wife of any man1 who depends merely upon his own industry1 ought to be clothed4 ,this would have saved much domestic disquiet2 for1 after all1 human nature is human nature2 and a wife is never better beloved1 because she teases for money4 99 99 99 99 99 ,,education ,,of ,,daughters4 ,there is no subject so much connected with individual happiness and national prosperity as the education of daughters4 ,it is a true1 and therefore an old remark1 that the situation and prospects of a country may be justly estimated by the character of its women2 and we all know how hard it is to engraft upon a woman's character habits and principles to which she was unaccustomed in her girlish days4 ,it is always extremely difficult1 and sometimes utterly impossible4 ,is the present education of young ladies likely to contribute to their own ultimate happiness1 or to the welfare of the country8 ,there are many honorable exceptions2 but we do think the general tone of female education is bad4 ,the greatest and most universal error is1 teaching girls to exaggerate the importance of getting married2 and of course to place an undue importance upon the polite attentions of gentlemen4 ,it was but a few days since1 ,i heard a pretty and sensible girl say1 ',did you ever see a man so ridiculously fond of his daughters as ,mr4 ----8 ,he is all the time with them4 ,the other night1 at the party1 ,i went and took ,anna away by mere force2 for ,i knew she must feel dreadfully to have her father waiting upon her all the time1 while the other girls were talking with the beaux4' ,and another young friend of mine said1 with an air most laughably serious1 ',i don't think ,harriet and ,julia enjoyed themselves at all last night4 ,don't you think1 nobody but their brother offered to hand them to the supper-room8' ,that a mother should wish to see her daughters happily married1 is natural and proper2 that a young lady should be pleased with polite attentions is likewise natural and innocent2 but this undue anxiety1 this foolish excitement about showing off the attentions of somebody1 no matter whom1 is attended with consequences seriously injurious4 ,it promotes envy and rivalship2 it leads our young girls to spend their time between the public streets1 the ball room1 and the toilet2 and1 worst of all1 it leads them to contract engagements1 without any knowledge of their own hearts1 merely for the sake of being married as soon as their companions4 ,when married1 they find themselves ignorant of the important duties of domestic life2 and its quiet pleasures soon grow tiresome to minds worn out by frivolous excitements4 ,if they remain unmarried1 their disappointment and discontent are1 of course1 in proportion to their exaggerated idea of the eclat attendant upon having a lover4 ,the evil increases in a startling ratio2 for these girls1 so injudiciously educated1 will1 nine times out of ten1 make injudicious mothers1 aunts1 and friends2 thus follies will be accumulated unto the third and fourth generation4 ,young ladies should be taught that usefulness is happiness1 and that all other things are but incidental4 ,with regard to matrimonial speculations1 they should be taught nothing6 ,leave the affections to nature and to truth1 and all will end well4 ,how many can ,i at this moment recollect1 who have made themselves unhappy by marrying for the sake of the name of being married6 ,how many do ,i know1 who have been instructed to such watchfulness in the game1 that they have lost it by trumping their own tricks6 ,one great cause of the vanity1 extravagance and idleness that are so fast growing upon our young ladies1 is the absence of domestic education4 ,by domestic education1 ,i do not mean the sending daughters into the kitchen some half dozen times1 to weary the patience of the cook1 and to boast of it the next day in the parlor4 ,i mean two or three years spent with a mother1 assisting her in her duties1 instructing brothers and sisters1 and taking care of their own clothes4 ,this is the way to make them happy1 as well as good wives2 for1 being early accustomed to the duties of life1 they will sit lightly as well as gracefully upon them4 ,but what time do modern girls have for the formation of quiet1 domestic habits8 ,until sixteen they go to school2 sometimes these years are judiciously spent1 and sometimes they are half wasted2 too often they are spent in acquiring the elements of a thousand sciences1 without being thoroughly acquainted with any2 or in a variety of accomplishments of very doubtful value to people of moderate fortune4 ,as soon as they leave school1 7and sometimes before17 they begin a round of balls and parties1 and staying with gay young friends4 ,dress and flattery take up all their thoughts4 ,what time have they to learn to be useful8 ,what time have they to cultivate the still and gentle affections1 which must1 in every situation of life1 have such an important effect on a woman's character and happiness8 ,as far as parents can judge what will be a daughter's station1 education should be adapted to it2 but it is well to remember that it is always easy to know how to spend riches1 and always safe to know how to bear poverty4 ,a superficial acquaintance with such accomplishments as music and drawing is useless and undesirable4 ,they should not be attempted unless there is taste1 talent1 and time enough to attain excellence4 ,i have frequently heard young women of moderate fortune say1 ',i have not opened my piano these five years4 ,i wish ,i had the money expended upon it4 ,if ,i had employed as much time in learning useful things1 ,i should have been better fitted for the cares of my family4' ,by these remarks ,i do not mean to discourage an attention to the graces of life4 ,gentility and taste are always lovely in all situations4 ,but good things1 carried to excess1 are often productive of bad consequences4 ,when accomplishments and dress interfere with the duties and permanent happiness of life1 they are unjustifiable and displeasing2 but where there is a solid foundation in mind and heart1 all those elegancies are but becoming ornaments4 ,some are likely to have more use for them than others2 and they are justified in spending more time and money upon them4 ,but no one should be taught to consider them valuable for mere parade and attraction4 ,making the education of girls such a series of 'man-traps1' makes the whole system unhealthy1 by poisoning the motive4 99 99 99 99 99 ,in tracing evils of any kind1 which exist in society1 we must1 after all1 be brought up against the great cause of all mischief--mismanagement in education2 and this remark applies with peculiar force to the leading fault of the present day1 viz4 extravagance4 ,it is useless to expend our ingenuity in purifying the stream1 unless the fountain be cleansed4 ,if young men and young women are brought up to consider frugality contemptible1 and industry degrading1 it is vain to expect they will at once become prudent and useful1 when the cares of life press heavily upon them4 ,generally speaking1 when misfortune comes upon those who have been accustomed to thoughtless expenditure1 it sinks them to discouragement1 or1 what is worse1 drives them to desperation4 ,it is true there are exceptions4 ,there are a few1 an honorable few1 who1 late in life1 with ,roman severity of resolution1 learn the long-neglected lesson of economy4 ,but how small is the number1 compared with the whole mass of the population6 ,and with what bitter agony1 with what biting humiliation1 is the hard lesson often learned6 ,how easily might it have been engrafted on early habits1 and naturally and gracefully 'grown with their growth1 and strengthened with their strength6' ,yet it was but lately that ,i visited a family1 not of 'moderate fortune1' but of no fortune at all2 one of those people who live 'nobody knows how2' and ,i found a young girl1 about sixteen1 practising on the piano1 while an elderly lady beside her was darning her stockings4 ,i was told 7for the mother was proud of bringing up her child so genteelly7 that the daughter had almost forgotten how to sew1 and that a woman was hired into the house to do her mending6 ',but why1' said ,i1 'have you suffered your daughter to be ignorant of so useful an employment8 ,if she is poor1 the knowledge will be necessary to her2 if she is rich1 it is the easiest thing in the world to lay it aside1 if she chooses2 she will merely be a better judge whether her work is well done by others4' ',that is true1' replied the mother2 'and ,i always meant she should learn2 but she never has seemed to have any time4 ,when she was eight years old1 she could put a shirt together pretty well2 but since that1 her music1 and her dancing1 and her school1 have taken up her whole time4 ,i did mean she should learn some domestic habits this winter2 but she has so many visiters1 and is obliged to go out so much1 that ,i suppose ,i must give it up4 ,i don't like to say too much about it2 for1 poor girl6 she does so love company1 and she does so hate anything like care and confinement6 ,now is her time to enjoy herself1 you know4 ,let her take all the comfort she can1 while she is single6' ',but1' said ,i1 'you wish her to marry some time or other2 and1 in all probability1 she will marry4 ,when will she learn how to perform the duties1 which are necessary and important to every mistress of a family8' ',oh1 she will learn them when she is obliged to1' answered the injudicious mother2 'at all events1 ,i am determined she shall enjoy herself while she is young4' ,and this is the way ,i have often heard mothers talk6 ,yet1 could parents foresee the almost inevitable consequences of such a system1 ,i believe the weakest and vainest would abandon the false and dangerous theory4 ,what a lesson is taught a girl in that sentence1 ',let her enjoy herself all she can1 while she is single6' ,instead of representing domestic life as the gathering place of the deepest and purest affections2 as the sphere of woman's enjoyments as well as of her duties2 as1 indeed1 the whole world to her2 that one pernicious sentence teaches a girl to consider matrimony desirable because 'a good match' is a triumph of vanity1 and it is deemed respectable to be 'well settled in the world2' but that it is a necessary sacrifice of her freedom and her gayety4 ,and then how many affectionate dispositions have been trained into heartlessness1 by being taught that the indulgence of indolence and vanity were necessary to their happiness2 and that to have this indulgence1 they must marry money6 ,but who that marries for money1 in this land of precarious fortunes1 can tell how soon they will lose the glittering temptation1 to which they have been willing to sacrifice so much8 ,and even if riches last as long as life1 the evil is not remedied4 ,education has given a wrong end and aim to their whole existence2 they have been taught to look for happiness where it never can be found1 viz4 in the absence of all occupation1 or the unsatisfactory and ruinous excitement of fashionable competition4 ,the difficulty is1 education does not usually point the female heart to its only true resting-place4 ,that dear ,english word 'home1' is not half so powerful a talisman as 'the world4' ,instead of the salutary truth1 that happiness is in duty1 they are taught to consider the two things totally distinct2 and that whoever seeks one1 must sacrifice the other4 ,the fact is1 our girls have no home education4 ,when quite young1 they are sent to schools where no feminine employments1 no domestic habits1 can be learned2 and there they continue till they 'come out' into the world4 ,after this1 few find any time to arrange1 and make use of1 the mass of elementary knowledge they have acquired2 and fewer still have either leisure or taste for the inelegant1 every-day duties of life4 ,thus prepared1 they enter upon matrimony4 ,those early habits1 which would have made domestic care a light and easy task1 have never been taught1 for fear it would interrupt their happiness2 and the result is1 that when cares come1 as come they must1 they find them misery4 ,i am convinced that indifference and dislike between husband and wife are more frequently occasioned by this great error in education1 than by any other cause4 ,the bride is awakened from her delightful dream1 in which carpets1 vases1 sofas1 white gloves1 and pearl earrings1 are oddly jumbled up with her lover's looks and promises4 ,perhaps she would be surprised if she knew exactly how much of the fascination of being engaged was owing to the aforesaid inanimate concern4 ,be that as it will1 she is awakened by the unpleasant conviction that cares devolve upon her4 ,and what effect does this produce upon her character8 ,do the holy and tender influences of domestic love render self-denial and exertion a bliss8 ,no6 ,they would have done so1 had she been properly educated2 but now she gives way to unavailing fretfulness and repining2 and her husband is at first pained1 and finally disgusted1 by hearing1 ',i never knew what care was when ,i lived in my father's house4' ',if ,i were to live my life over again1 ,i would remain single as long as ,i could1 without the risk of being an old maid4' ,how injudicious1 how short-sighted is the policy1 which thus mars the whole happiness of life1 in order to make a few brief years more gay and brilliant6 ,i have known many instances of domestic ruin and discord produced by this mistaken indulgence of mothers4 ,i never knew but one1 where the victim had moral courage enough to change all her early habits4 ,she was a young1 pretty1 and very amiable girl2 but brought up to be perfectly useless2 a rag baby would1 to all intents and purposes1 have been as efficient a partner4 ,she married a young lawyer1 without property1 but with good and increasing practice4 ,she meant to be a good wife1 but she did not know how4 ,her wastefulness involved him in debt4 ,he did not reproach1 though he tried to convince and instruct her4 ,she loved him2 and weeping replied1 ',i try to do the best ,i can2 but when ,i lived at home1 mother always took care of everything4' ,finally1 poverty came upon him 'like an armed man2' and he went into a remote town in the ,western ,states to teach a school4 ,his wife folded her hands1 and cried2 while he1 weary and discouraged1 actually came home from school to cook his own supper4 ,at last1 his patience1 and her real love for him1 impelled her to exertion4 ,she promised to learn to be useful1 if he would teach her4 ,and she did learn6 ,and the change in her habits gradually wrought such a change in her husband's fortune1 that she might bring her daughters up in idleness1 had not experience taught her that economy1 like grammar1 is a very hard and tiresome study1 after we are twenty years old4 ,perhaps some will think the evils of which ,i have been speaking are confined principally to the rich2 but ,i am convinced they extend to all classes of people4 ,all manual employment is considered degrading2 and those who are compelled to do it1 try to conceal it4 ,a few years since1 very respectable young men at our colleges1 cut their own wood1 and blacked their own shoes4 ,now1 how few1 even of the sons of plain farmers and industrious mechanics1 have moral courage enough to do without a servant2 yet when they leave college1 and come out into the battle of life1 they must do without servants2 and in these times it will be fortunate if one half of them get what is called 'a decent living1' even by rigid economy and patient toil4 ,yet ,i would not that servile and laborious employment should be forced upon the young4 ,i would merely have each one educated according to his probable situation in life2 and be taught that whatever is his duty1 is honorable2 and that no merely external circumstance can in reality injure true dignity of character4 ,i would not cramp a boy's energies by compelling him always to cut wood1 or draw water2 but ,i would teach him not to be ashamed1 should his companions happen to find him doing either one or the other4 ,a few days since1 ,i asked a grocer's lad to bring home some articles ,i had just purchased at his master's4 ,the bundle was large2 he was visibly reluctant to take it2 and wished very much that ,i should send for it4 ,this1 however1 was impossible2 and he subdued his pride2 but when ,i asked him to take back an empty bottle which belonged to the store1 he1 with a mortified look1 begged me to do it up neatly in a paper1 that it might look like a small package4 ,is this boy likely to be happier for cherishing a foolish pride1 which will forever be jarring against his duties8 ,is he in reality one whit more respectable than the industrious lad who sweeps stores1 or carries bottles1 without troubling himself with the idea that all the world is observing his little unimportant self8 ,for1 in relation to the rest of the world1 each individual is unimportant2 and he alone is wise who forms his habits according to his own wants1 his own prospects1 and his own principles4 ,,travelling ,,and ,,public ,,amusements4 ,there is one kind of extravagance rapidly increasing in this country1 which1 in its effects on our purses and our habits1 is one of the worst kinds of extravagance2 ,i mean the rage for travelling1 and for public amusements4 ,the good old home habits of our ancestors are breaking up--it will be well if our virtue and our freedom do not follow them6 ,it is easy to laugh at such prognostics1--and we are well aware that the virtue we preach is considered almost obsolete1--but let any reflecting mind inquire how decay has begun in all republics1 and then let them calmly ask themselves whether we are in no danger1 in departing thus rapidly from the simplicity and industry of our forefathers4 ,nations do not plunge at once into ruin--governments do not change suddenly--the causes which bring about the final blow1 are scarcely perceptible in the beginning2 but they increase in numbers1 and in power2 they press harder and harder upon the energies and virtue of a people2 and the last steps only are alarmingly hurried and irregular4 ,a republic without industry1 economy1 and integrity1 is ,samson shorn of his locks4 ,a luxurious and idle republic6 ,look at the phrase6--,the words were never made to be married together2 every body sees it would be death to one of them4 ,and are not we becoming luxurious and idle8 ,look at our steamboats1 and stages1 and taverns6 ,there you will find mechanics1 who have left debts and employment to take care of themselves1 while they go to take a peep at the great canal1 or the opera-dancers4 ,there you will find domestics all agog for their wages-worth of travelling2 why should they look out for 'a rainy day8' ,there are hospitals enough to provide for them in sickness2 and as for marrying1 they have no idea of that1 till they can find a man who will support them genteelly4 ,there you will find mothers1 who have left the children at home with ,betsey1 while they go to improve their minds at the ,mountain ,house1 or the ,springs4 ,if only the rich did this1 all would be well4 ,they benefit others1 and do not injure themselves4 ,in any situation1 idleness is their curse1 and uneasiness is the tax they must pay for affluence2 but their restlessness is as great a benefit to the community as the motions of ,prince ,esterhazy1 when at every step the pearls drop from his coat4 ,people of moderate fortune have just as good a right to travel as the wealthy2 but is it not unwise8 ,do they not injure themselves and their families8 ,you say travelling is cheap4 ,so is staying at home4 ,besides1 do you count all the costs8 ,the money you pay for stages and steamboats is the smallest of the items4 ,there are clothes bought which would not otherwise be bought2 those clothes are worn out and defaced twenty times as quick as they would have been at home2 children are perhaps left with domestics1 or strangers2 their health and morals1 to say the least1 under very uncertain influence2 your substance is wasted in your absence by those who have no self-interest to prompt them to carefulness2 you form an acquaintance with a multitude of people1 who will be sure to take your house in their way1 when they travel next year2 and finally1 you become so accustomed to excitement1 that home appears insipid1 and it requires no small effort to return to the quiet routine of your duties4 ,and what do you get in return for all this8 ,some pleasant scenes1 which will soon seem to you like a dream2 some pleasant faces1 which you will never see again2 and much of crowd1 and toil1 and dust1 and bustle4 ,i once knew a family which formed a striking illustration of my remarks4 ,the man was a farmer1 and his wife was an active1 capable woman1 with more of ambition than sound policy4 ,being in debt1 they resolved to take fashionable boarders from ,boston1 during the summer season4 ,these boarders1 at the time of their arrival1 were projecting a jaunt to the ,springs2 and they talked of ,lake ,george crystals1 and ,canadian music1 and ,english officers1 and 'dark blue ,ontario1' with its beautiful little brood of lakelets1 as ,wordsworth would call them2 and how one lady was dressed superbly at ,saratoga2 and how another was scandalized for always happening to drop her fan in the vicinity of the wealthiest beaux4 ,all this fired the quiet imagination of the good farmer's wife2 and no sooner had the boarders departed to enjoy themselves in spite of heat1 and dust1 and fever-and-ague1 than she stated her determination to follow them4 ',why have we not as good a right to travel1 as they have8' said she2 'they have paid us money enough to go to ,niagara with2 and it really is a shame for people to live and die so ignorant of their own country4' ',but then we want the money to pay for that stock1 which turned out unlucky1 you know4' ',oh1 that can be done next summer2 we can always get boarders enough1 and those that will pay handsomely4 ,give the man a mortgage of the house1 to keep him quiet till next summer4' ',but what will you do with the children8' ',sally is a very smart girl2 ,i am sure she will take as good care of them as if ,i were at home4' ,to make a long story short1 the farmer and his wife concluded to go to ,quebec1 just to show they had a right to put themselves to inconvenience1 if they pleased4 ,they went2 spent all their money2 had a watch stolen from them in the steamboat2 were dreadfully sea-sick off ,point ,judith2 came home tired1 and dusty2 found the babe sick1 because ,sally had stood at the door with it1 one chilly1 damp morning1 while she was feeding the chickens2 and the eldest girl screaming and screeching at the thoughts of going to bed1 because ,sally1 in order to bring her under her authority1 had told her a frightful 'raw-head-and-bloody-bones' story2 the horse had broken into the garden1 and made wretched work with the vegetables2 and fifty pounds of butter had become fit for the grease-pot1 because the hoops of the firkin had sprung1 and ,sally had so much to do1 that she never thought of going to see whether the butter was covered with brine4 ,after six or eight weeks1 the children were pretty well restored to orderly habits2 and the wife1 being really a notable and prudent woman1 resolved to make up for her lost butter and vegetables1 by doing without help through the winter4 ,when summer came1 they should have boarders1 she said2 and sure enough1 they had boarders in plenty2 but not profitable ones4 ,there were forty cousins1 at whose houses they had stopped2 and twenty people who had been very polite to them on the way2 and it being such a pleasant season1 and travelling so cheap1 everyone of these people felt they had a right to take a journey2 and they could not help passing a day or two with their friends at the farm4 ,one after another came1 till the farmer could bear it no longer4 ',i tell you what1 wife1' said he1 ',i am going to jail as fast as a man can go4 ,if there is no other way of putting a stop to this1 ,i'll sell every bed in the house1 except the one we sleep on4' ,and sure enough1 he actually did this2 and when the forty-first cousin came down on a friendly visit1 on account of what her other cousins had told her about the cheapness of travelling1 she was told they should be very happy to sleep on the floor1 for the sake of accommodating her1 for a night or two2 but the truth was1 they had but one bed in the house4 ,this honest couple are now busy in paying off their debts1 and laying by something for their old age4 ,he facetiously tells how he went to ,new ,york to have his watch stolen1 and his boots blacked like a looking glass2 and she shows her ,lake ,george diamond ring1 and tells how the steamboat was crowded1 and how afraid she was the boiler would burst1 and always ends by saying1 ',after all1 it was a toil of pleasure4' ,however1 it is not our farmers1 who are in the greatest danger of this species of extravagance2 for we look to that class of people1 as the strongest hold of republican simplicity1 industry1 and virtue4 ,it is from adventurers1 swindlers1 broken down traders1--all that rapidly increasing class of idlers1 too genteel to work1 and too proud to beg1--that we have most reason to dread examples of extravagance4 ,a very respectable tavern-keeper has lately been driven to establish a rule1 that no customer shall be allowed to rise from the table till he pays for his meal4 ',i know it is rude to give such orders to honest men1' said he1 'and three years ago ,i would as soon cut off my hand as have done it2 but now1 travelling is so cheap1 that all sorts of characters are on the move2 and ,i find more than half of them will get away1 if they can1 without paying a cent4' ,with regard to public amusements1 it is still worse4 ,rope-dancers1 and opera-dancers1 and all sorts of dancers1 go through the country1 making thousands as they go2 while1 from high to low1 there is one universal1 despairing groan of 'hard times1' 'dreadful gloomy times6' ,these things ought not to be4 ,people who have little to spend1 should partake sparingly of useless amusements2 those who are in debt should deny themselves entirely4 ,let me not be supposed to inculcate exclusive doctrines4 ,i would have every species of enjoyment as open to the poor as to the rich2 but ,i would have people consider well how they are likely to obtain the greatest portion of happiness1 taking the whole of their lives into view2 ,i would not have them sacrifice permanent respectability and comfort to present gentility and love of excitement2 above all1 ,i caution them to beware that this love of excitement does not grow into a habit1 till the fireside becomes a dull place1 and the gambling table and the bar-room finish what the theatre began4 ,if men would have women economical1 they must be so themselves4 ,what motive is there for patient industry1 and careful economy1 when the savings of a month are spent at one trip to ,nahant1 and more than the value of a much desired1 but rejected dress1 is expended during the stay of a new set of comedians8 ,we make a great deal of talk about being republicans2 if we are so in reality1 we shall stay at home1 to mind our business1 and educate our children1 so long as one or the other need our attention1 or can suffer by our neglect4 99 99 99 99 99 ,,philosophy ,,and ,,consistency4 ,among all the fine things ,mrs4 ,barbauld wrote1 she never wrote anything better than her essay on the ,inconsistency of ,human ,expectations4 ',everything1' says she1 'is marked at a settled price4 ,our time1 our labor1 our ingenuity1 is so much ready money1 which we are to lay out to the best advantage4 ,examine1 compare1 choose1 reject2 but stand to your own judgment2 and do not1 like children1 when you have purchased one thing1 repine that you do not possess another1 which you would not purchase4 ,would you be rich8 ,do you think that the single point worth sacrificing everything else to8 ,you may then be rich4 ,thousands have become so from the lowest beginnings by toil1 and diligence1 and attention to the minutest articles of expense and profit4 ,but you must give up the pleasures of leisure1 of an unembarrassed mind1 and of a free1 unsuspicious temper4 ,you must learn to do hard1 if not unjust things2 and as for the embarrassment of a delicate and ingenuous spirit1 it is necessary for you to get rid of it as fast as possible4 ,you must not stop to enlarge your mind1 polish your taste1 or refine your sentiments2 but must keep on in one beaten track1 without turning aside to the right hand or the left4 ,but1 you say1 ,i cannot submit to drudgery like this2 ,i feel a spirit above it4 ',tis well2 be above it then2 only do not repine because you are not rich4 ,is knowledge the pearl of price in your estimation8 ,that too may be purchased by steady application1 and long1 solitary hours of study and reflection4 ,but1 says the man of letters1 what a hardship is it that many an illiterate fellow1 who cannot construe the motto on his coach1 shall raise a fortune1 and make a figure1 while ,i possess merely the common conveniences of life4 ,was it for fortune1 then1 that you grew pale over the midnight lamp1 and gave the sprightly years of youth to study and reflection8 ,you then have mistaken your path1 and ill employed your industry4 ,what reward have ,i then for all my labor8 ,what reward6 ,a large comprehensive soul1 purged from vulgar fears and prejudices1 able to interpret the works of man and ,god4 ,a perpetual spring of fresh ideas1 and the conscious dignity of superior intelligence4 ,good ,heaven6 what other reward can you ask6 ,but is it not a reproach upon the economy of ,providence that such a one1 who is a mean1 dirty fellow1 should have amassed wealth enough to buy half a nation8 ,not in the least4 ,he made himself a mean1 dirty fellow1 for that very end4 ,he has paid his health1 his conscience1 and his liberty for it4 ,do you envy him his bargain8 ,will you hang your head in his presence1 because he outshines you in equipage and show8 ,lift up your brow with a noble confidence1 and say to yourself1 ,i have not these things1 it is true2 but it is because ,i have not desired1 or sought them2 it is because ,i possess something better4 ,i have chosen my lot6 ,i am content1 and satisfied4 ,the most characteristic mark of a great mind is to choose some one object1 which it considers important1 and pursue that object through life4 ,if we expect the purchase1 we must pay the price4' ',there is a pretty passage in one of ,lucian's dialogues1 where ,jupiter complains to ,cupid1 that1 though he has had so many intrigues1 he was never sincerely beloved4 ,in order to be loved1 says ,cupid1 you must lay aside your aegis and your thunder-bolts2 you must curl and perfume your hair1 and place a garland on your head1 and walk with a soft step1 and assume a winning1 obsequious deportment4 ,but1 replied ,jupiter1 ,i am not willing to resign so much of my dignity4 ,then1 returned ,cupid1 leave off desiring to be loved4' ,these remarks by ,mrs4 ,barbauld are full of sound philosophy4 ,who has not observed1 in his circle of acquaintance1 and in the recesses of his own heart1 the same inconsistency of expectation1 the same peevishness of discontent4 ,says ,germanicus1 ',there is my dunce of a classmate has found his way into ,congress1 and is living amid the perpetual excitement of intellectual minds1 while ,i am cooped up in an ignorant country parish1 obliged to be at the beck and call of every old woman1 who happens to feel uneasy in her mind4' ',well1 ,germanicus1 the road to political distinction was as open to you as to him2 why did you not choose it8' ',oh1 ,i could not consent to be the tool of a party2 to shake hands with the vicious1 and flatter fools4 ,it would gall me to the quick to hear my opponents accuse me of actions ,i never committed1 and of motives which worlds would not tempt me to indulge4' ,since ,germanicus is wise enough to know the whistle costs more than it is worth1 is he not unreasonable to murmur because he has not bought it8 ,matrona always wears a discontented look when she hears the praises of ,clio4 ',i used to write her composition for her1 when we were at school together1' says she2 'and now she is quite the idol of the literary world2 while ,i am never heard of beyond my own family1 unless some one happens to introduce me as the friend of ,clio4' ',why not write1 then2 and see if the world will not learn to introduce ,clio as the friend of ,matrona8' ',i write6 not for the world6 ,i could not endure to pour my soul out to an undiscerning multitude2 ,i could not see my cherished thoughts caricatured by some soulless reviewer1 and my favorite fancies expounded by the matter-of-fact editor of some stupid paper4' ,why does ,matrona envy what she knows costs so much1 and is of so little value8 ,yet so it is1 through all classes of society4 ,all of us covet some neighbor's possession1 and think our lot would have been happier1 had it been different from what it is4 ,yet most of us could obtain worldly distinctions1 if our habits and inclinations allowed us to pay the immense price at which they must be purchased4 ,true wisdom lies in finding out all the advantages of a situation in which we are placed1 instead of imagining the enjoyments of one in which we are not placed4 ,such philosophy is rarely found4 ,the most perfect sample ,i ever met was an old woman1 who was apparently the poorest and most forlorn of the human species--so true is the maxim which all profess to believe1 and which none act upon invariably1 viz4 that happiness does not depend on outward circumstances4 ,the wise woman1 to whom ,i have alluded1 walks to ,boston1 from a distance of twenty-five or thirty miles1 to sell a bag of brown thread and stockings2 and then patiently foots it back again with her little gains4 ,her dress1 though tidy1 is a grotesque collection of 'shreds and patches1' coarse in the extreme4 ',why don't you come down in a wagon8' said ,i1 when ,i observed that she was soon to become a mother1 and was evidently wearied with her long journey4 ',we h'an't got any horse1' replied she2 'the neighbors are very kind to me1 but they can't spare their'n2 and it would cost as much to hire one1 as all my thread will come to4' ',you have a husband--don't he do anything for you4' ',he is a good man2 he does all he can2 but he's a cripple and an invalid4 ,he reels my yarn1 and specks the children's shoes4 ,he's as kind a husband as a woman need to have4' ',but his being a cripple is a heavy misfortune to you1' said ,i4 ',why1 ma'am1 ,i don't look upon it in that light1' replied the thread-woman2 ',i consider that ,i've great reason to be thankful he never took to any bad habits4' ',how many children have you8' ',six sons1 and five darters1 ma'am4' ',six sons and five daughters6 ,what a family for a poor woman to support6' ',it's a family1 surely1 ma'am2 but there an't one of 'em ,i'd be willing to lose4 ,they are as good children as need to be--all willing to work1 and all clever to me4 ,even the littlest boy1 when he gets a cent now and then for doing a chore1 will be sure and bring it to ma'am4' ',do your daughters spin your thread8' ',no1 ma'am2 as soon as they are old enough1 they go out to sarvice4 ,i don't want to keep them always delving for me2 they are always willing to give me what they can2 but it is right and fair they should do a little for themselves4 ,i do all my spinning after the folks are abed4' ',don't you think you should be better off1 if you had no one but yourself to provide for8' ',why1 no1 ma'am1 ,i don't4 ,if ,i hadn't been married1 ,i should always have had to work as hard as ,i could2 and now ,i can't do more than that4 ,my children are a great comfort to me2 and ,i look forward to the time when they'll do as much for me as ,i have done for them4' ,here was true philosophy6 ,i learned a lesson from that poor woman which ,i shall not soon forget4 ,if ,i wanted true1 hearty1 well principled service1 ,i would employ children brought up by such a mother4 99 99 99 99 99 ,,reasons ,,for ,,hard ,,times4 ,perhaps there never was a time when the depressing effects of stagnation in business were so universally felt1 all the world over1 as they are now4--,the merchant sends out old dollars1 and is lucky if he gets the same number of new ones in return2 and he who has a share in manufactures1 has bought a 'bottle imp1' which he will do well to hawk about the street for the lowest possible coin4 ,the effects of this depression must of course be felt by all grades of society4 ,yet who that passes through ,cornhill at one o'clock1 and sees the bright array of wives and daughters1 as various in their decorations as the insects1 the birds and the shells1 would believe that the community was staggering under a weight which almost paralyzes its movements8 ',everything is so cheap1' say the ladies1 'that it is inexcusable not to dress well4' ,but do they reflect why things are so cheap8 ,do they know how much wealth has been sacrificed1 how many families ruined1 to produce this boasted result8 ,do they not know enough of the machinery of society1 to suppose that the stunning effect of crash after crash1 may eventually be felt by those on whom they depend for support8 ,luxuries are cheaper now than necessaries were a few years since2 yet it is a lamentable fact1 that it costs more to live now than it did formerly4 ,when silk was nine shillings per yard1 seven or eight yards sufficed for a dress2 now it is four or five shillings1 sixteen or twenty yards will hardly satisfy the mantuamaker4 ,if this extravagance were confined to the wealthiest classes1 it would be productive of more good than evil4 ,but if the rich have a new dress every fortnight1 people of moderate fortune will have one every month4 ,in this way1 finery becomes the standard of respectability2 and a man's cloth is of more consequence than his character4 ,men of fixed salaries spend every cent of their income1 and then leave their children to depend on the precarious charity and reluctant friendship of a world they have wasted their substance to please4 ,men who rush into enterprise and speculation1 keep up their credit by splendor2 and should they sink1 they and their families carry with them extravagant habits to corrode their spirits with discontent1 perchance to tempt them into crime4 ',i know we are extravagant1' said one of my acquaintance1 the other day2 'but how can ,i help it8 ,my husband does not like to see his wife and daughters dress more meanly than those with whom they associate4' ',then1 my dear lady1 your husband has not as much moral dignity and moral courage as ,i thought he had4 ,he should be content to see his wife and daughters respected for neatness1 good taste1 and attractive manners4' ',this all sounds very well in talk1' replied the lady2 'but1 say what you will about pleasing and intelligent girls1 nobody will attend to them unless they dress in the fashion4 ,if my daughters were to dress in the plain1 neat style you recommend1 they would see all their acquaintance asked to dance more frequently than themselves1 and not a gentleman would join them in ,cornhill4' ',i do not believe this in so extensive a sense as you do4 ,girls may appear genteelly without being extravagant1 and though some fops may know the most approved color for a ribbon1 or the newest arrangement for trimming1 ,i believe gentlemen of real character merely notice whether a lady's dress is generally in good taste1 or not4 ,but1 granting your statement to be true1 in its widest sense1 of what consequence is it8 ,how much will the whole happiness of your daughter's life be affected by her dancing some fifty times less than her companions1 or wasting some few hours less in the empty conversation of coxcombs8 ,a man often admires a style of dress1 which he would not venture to support in a wife4 ,extravagance has prevented many marriages1 and rendered still more unhappy4 ,and should your daughters fail in forming good connexions1 what have you to leave them1 save extravagant habits1 too deeply rooted to be eradicated4 ,think you those who now laugh at them for a soiled glove1 or an unfashionable ribbon1 will assist their poverty1 or cheer their neglected old age8 ,no2 they would find them as cold and selfish as they are vain4 ,a few thousands in the bank are worth all the fashionable friends in ,christendom4' ,whether my friend was convinced1 or not1 ,i cannot say2 but ,i saw her daughters in ,cornhill1 the next week1 with new ,french hats and blonde veils4 ,it is really melancholy to see how this fever of extravagance rages1 and how it is sapping the strength of our happy country4 ,it has no bounds2 it pervades all ranks1 and characterizes all ages4 ,i know the wife of a pavier1 who spends her three hundred a year in 'outward adorning1' and who will not condescend to speak to her husband1 while engaged in his honest calling4 ,mechanics1 who should have too high a sense of their own respectability to resort to such pitiful competition1 will indulge their daughters in dressing like the wealthiest2 and a domestic would certainly leave you1 should you dare advise her to lay up one cent of her wages4 ',these things ought not to be4' ,every man and every woman should lay up some portion of their income1 whether that income be great or small4 99 99 99 99 99 ,,how ,,to ,,endure ,,poverty4 ,that a thorough1 religious1 useful education is the best security against misfortune1 disgrace and poverty1 is universally believed and acknowledged2 and to this we add the firm conviction1 that1 when poverty comes 7as it sometimes will7 upon the prudent1 the industrious1 and the well-informed1 a judicious education is all-powerful in enabling them to endure the evils it cannot always prevent4 ,a mind full of piety and knowledge is always rich2 it is a bank that never fails2 it yields a perpetual dividend of happiness4 ,in a late visit to the alms-house at ----1 we saw a remarkable evidence of the truth of this doctrine4 ,mrs4 ---- was early left an orphan4 ,she was educated by an uncle and aunt1 both of whom had attained the middle age of life4 ,theirs was an industrious1 well-ordered1 and cheerful family4 ,her uncle was a man of sound judgment1 liberal feelings1 and great knowledge of human nature4 ,this he showed by the education of the young people under his care4 ,he allowed them to waste no time2 every moment must be spent in learning something1 or in doing something4 ,he encouraged an entertaining1 lively style of conversation1 but discountenanced all remarks about persons1 families1 dress1 and engagements2 he used to say1 parents were not aware how such topics frittered away the minds of young people1 and what inordinate importance they learned to attach to them1 when they heard them constantly talked about4 ,in his family1 ,sunday was a happy day2 for it was made a day of religious instruction1 without any unnatural constraint upon the gayety of the young4 ,the ,bible was the text book2 the places mentioned in it were traced on maps2 the manners and customs of different nations were explained2 curious phenomena in the natural history of those countries were read2 in a word1 everything was done to cherish a spirit of humble1 yet earnest inquiry4 ,in this excellent family ,mrs4 ---- remained till her marriage4 ,in the course of fifteen years1 she lost her uncle1 her aunt1 and her husband4 ,she was left destitute1 but supported herself comfortably by her own exertions1 and retained the respect and admiration of a large circle of friends4 ,thus she passed her life in cheerfulness and honor during ten years2 at the end of that time1 her humble residence took fire from an adjoining house in the night time1 and she escaped by jumping from the chamber window4 ,in consequence of the injury received by this fall1 her right arm was amputated1 and her right leg became entirely useless4 ,her friends were very kind and attentive2 and for a short time she consented to live on their bounty2 but1 aware that the claims on private charity are very numerous1 she1 with the genuine independence of a strong mind1 resolved to avail herself of the public provision for the helpless poor4 ,the name of going to the alms-house had nothing terrifying or disgraceful to her2 for she had been taught that conduct is the real standard of respectability4 ,she is there1 with a heart full of thankfulness to the ,giver of all things2 she is patient1 pious1 and uniformly cheerful4 ,she instructs the young1 encourages the old1 and makes herself delightful to all1 by her various knowledge and entertaining conversation4 ,her character reflects dignity on her situation2 and those who visit the establishment1 come away with sentiments of respect and admiration for this voluntary resident of the alms-house4 99 99 99 99 99 ,what a contrast is afforded by the character of the woman who occupies the room next hers6 ,she is so indolent and filthy1 that she can with difficulty be made to attend to her own personal comfort2 and even the most patient are worn out with her perpetual fretfulness4 ,her mind is continually infested with envy1 hatred1 and discontent ,she thinks ,providence has dealt hardly with her2 that all the world are proud and ungrateful2 and that every one despises her because she is in the alms-house4 ,this pitiable state of mind is the natural result of her education4 ,her father was a respectable mechanic1 and might have been a wealthy one1 had he not been fascinated by the beauty of a thoughtless1 idle1 showy girl1 whom he made his wife4 ,the usual consequences followed--he could not earn money so fast as she could spend it2 the house became a scene of discord2 the daughter dressed in the fashion2 learned to play on the piano2 was taught to think that being engaged in any useful employment was very ungenteel2 and that to be engaged to be married was the chief end and aim of woman2 the father died a bankrupt2 the weak and frivolous mother lingered along in beggary1 for a while1 and then died of vexation and shame4 ,the friends of the family were very kind to the daughter2 but her extreme indolence1 her vanity1 pertness1 and ingratitude1 finally exhausted the kindness of the most generous and forbearing2 and as nothing could induce her to personal exertion1 she was at length obliged to take shelter in the alms-house4 ,here her misery is incurable4 ,she has so long been accustomed to think dress and parade the necessary elements of happiness1 that she despises all that is done for her comfort2 her face has settled into an expression which looks like an imbodied growl2 every body is tired of listening to her complaints2 and even the little children run away1 when they see her coming4 ,may not those who have children to educate1 learn a good lesson from these women8 ,those who have wealth1 have recently had many and bitter lessons to prove how suddenly riches may take to themselves wings2 and those who certainly have but little to leave1 should indeed beware how they bestow upon their children1 the accursed inheritance of indolent and extravagant habits4 99 99 99 99 99 ,,appendix ,,to ,,the ,,american ,,frugal ,,housewife4 ,those sentences marked with a star relate to subjects mentioned in other parts of the book4 ,to ,,preserve ,,green ,,currants4--,currants maybe kept fresh for a year or more1 if they are gathered when green1 separated from the stems1 put into dry1 clean junk bottles1 and corked very carefully1 so as to exclude the air4 ,they should be kept in a cool place in the cellar4 ,,candles4--,very hard and durable candles are made in the following manner3 ,melt together ten ounces of mutton tallow1 a quarter of an ounce of camphor1 four ounces of beeswax1 and two ounces of alum4 ,candles made of these materials burn with a very clear light4 99,,varnished ,,furniture4--,if you wish to give a fine soft polish to varnished furniture1 and remove any slight imperfections1 rub it once or twice a week with pulverized rotten-stone and linseed oil1 and afterward wipe clean with a soft silk rag4 ,,cream4--,the quantity of cream on milk may be greatly increased by the following process3 ,have two pans ready in boiling hot water1 and when the new milk is brought in1 put it into one of these hot pans and cover it with the other4 ,the quality as well as the thickness of the cream is improved4 99,,teeth4--,honey mixed with pure pulverized charcoal is said to be excellent to cleanse the teeth1 and make them white4 ,lime-water with a little ,peruvian bark is very good to be occasionally used by those who have defective teeth1 or an offensive breath4 ,,tainted ,,butter4--,some good cooks say that bad butter may be purified in the following manner3 ,melt and skim it1 then put into it a piece of well-toasted bread2 in a few minutes the butter will lose its offensive taste and smell2 the bread will absorb it all4 ,slices of potato fried in rancid lard will in a great measure absorb the unpleasant taste4 ,,tomatoes ,,pie4--,tomatoes make excellent pies4 ,skins taken off with scalding water1 stewed twenty minutes or more1 salted1 prepared the same as rich squash pies1 only an egg or two more4 99,it is a great improvement to the flavor of ,,pumpkin ,,pies to boil the milk1 stir the sifted pumpkin into it1 and let them boil up together once or twice4 ,the pumpkin swells almost as much as ,indian meal1 and of course absorbs more milk than when stirred together cold2 but the taste of the pie is much improved4 ,some people cut pumpkin1 string it1 and dry it like apples4 ,it is a much better way to boil and sift the pumpkin1 then spread it out thin in tin plates1 and dry hard in a warm oven4 ,it will keep good all the year round1 and a little piece boiled up in milk will make a batch of pies4 99,most people think ,,brass ,,kettles for washing are not as likely to collect verdigris1 if they are never cleaned in any other way than by washing in strong soap suds just before they are used4 ,,ink ,,spots4--,if soaked in warm milk before the ink has a chance to dry1 the spot may usually be removed4 ,if it has dried in1 rub table-salt upon it1 and drop lemon-juice upon the salt4 ,this answers nearly as well as the salts of lemon sold by apothecaries4 ,if a lemon cannot be easily procured1 vinegar1 or sorrel-juice1 will answer4 ,white soap diluted with vinegar is likewise a good thing to take out ink spots4 ,,starch4--,frozen potatoes yield more flour for starch than fresh ones4 ,the frost may be taken out by soaking them in cold water a few hours before cooking2 if frozen very hard1 it may be useful to throw a little saltpetre into the water4 ,,feathers4--,it is said that tumbled plumes may be restored to elasticity and beauty by dipping them in hot water1 then shaking and drying them4 ,,icy ,,steps4--,salt strewed upon the door-steps in winter will cause the ice to crack1 so that it can be easily removed4 ,,flowers4--,flowers may be preserved fresh in tumblers or vases by putting a handful of salt in the water1 to increase its coldness4 ,,white-,,washing is said to last longer if the new-slaked lime be mixed with skim-milk4 ,,horse-,,flies4--,indigo-weed stuck plentifully about the harness tends to keep flies from horses4 ,some make a decoction of indigo-weed1 and others of pennyroyal1 and bathe horses with it1 to defend them from insects4 ,,pine ,,apples will keep much better if the green crown at top be twisted off4 ,the vegetation of the crown takes the goodness from the fruit1 in the same way that sprouts injure vegetables4 ,the crown can be stuck on for ornament1 if necessary4 99,,the ,,piles4--,those who have tried other remedies for this disorder in vain1 have found relief from the following medicine3 ,stew a handful of low mallows in about three gills of milk2 strain it1 and mix about half the quantity of ,west ,india molasses with it4 ,as warm as is agreeable4 ,,warts4--,it is said that if the top of a wart be wet and rubbed two or three times a day with a piece of unslaked lime1 it cures the wart soon1 and leaves no scar4 99,,cancers4--,the ,indians have great belief in the efficacy of poultices of stewed cranberries1 for the relief of cancers4 ,they apply them fresh and warm every ten or fifteen minutes1 night and day4 ,whether this will effect a cure ,i know not2 ,i simply know that the ,indians strongly recommend it4 ,salts1 or some simple physic1 is taken every day during the process4 ,,ear-,,wax4--,nothing is better than ear-wax to prevent the painful effects resulting from a wound by a nail1 skewer1 c4 ,it should be put on as soon as possible4 ,those who are troubled with cracked lips have found this remedy successful when others have failed4 ,it is one of those sorts of cures1 which are very likely to be laughed at2 but ,i know of its having produced very beneficial results4 99,,burns4--,if a person who is burned will patiently hold the injured part in water1 it will prevent the formation of a blister4 ,if the water be too cold1 it may be slightly warmed1 and produce the same effect4 ,people in general are not willing to try it for a sufficiently long time4 ,chalk and hog's lard simmered together are said to make a good ointment for a burn4 99,,bruises4--,constant application of warm water is very soothing to bruised flesh1 and may serve to prevent bad consequences while other things are in preparation4 ,,sore ,,nipples4--,put twenty grains of sugar of lead into a vial with one gill of rose-water2 shake it up thoroughly2 wet a piece of soft linen with this preparation1 and put it on2 renew this as often as the linen becomes dry4 ,before nursing1 wash this off with something soothing2 rose-water is very good2 but the best thing is quince-seed warmed in a little cold tea until the liquid becomes quite glutinous4 ,this application is alike healing and pleasant4 ,a raw onion is an excellent remedy for the ,,sting ,,of ,a ,,wasp4 ,,corns4--,a corn may be extracted from the foot by binding on half a raw cranberry1 with the cut side of the fruit upon the foot4 ,i have known a very old and troublesome corn drawn out in this way1 in the course of a few nights4 ,,heart-,,burn4--,eat magnesia for the heart-burn4 ,,chloride ,,of ,,lime4--,a room may be purified from offensive smells of any kind by a few spoonsful of chloride of lime dissolved in water4 ,a good-sized saucer1 or some similar vessel1 is large enough for all common purposes4 ,the article is cheap1 and is invaluable in the apartment of an invalid4 ,,eggs ,,in ,,winter4--,the reason hens do not usually lay eggs in the winter is that the gravel is covered up with snow1 and therefore they are not furnished with lime to form the shells4 ,if the bones left of meat1 poultry1 c4 are pounded and mixed with their food1 or given to them alone1 they will eat them very eagerly1 and will lay eggs the same as in summer4 ,hens fed on oats are much more likely to lay well than those fed on corn4 ,,pearls4--,in order to preserve the beauty of pearl ornaments1 they should be carefully kept from dampness4 ,a piece of paper torn off and rolled up1 so as to present a soft1 ragged edge1 is the best thing to cleanse them with4 ,,varnishing ,,gilded ,,frames4--,it is said that looking-glass frames may be cleansed with a damp cloth1 without injury1 provided they are varnished with the pure white alcoholic varnish1 used for transferred engravings and other delicate articles of fancy-work4 ,this would save the trouble of covering and uncovering picture-frames with the change of the seasons4 ,i never heard how many coats of varnish were necessary1 but ,i should think it would be safe to put on more than one4 ,,cologne ,,water4--,one pint of alcohol1 sixty drops of lavender1 sixty drops of bergamot1 sixty drops of essence of lemon1 sixty drops of orange water4 ,to be corked up1 and well shaken4 ,it is better for considerable age4 ,,grease ,,spots4--,magnesia rubbed upon the spot1 covered with clean paper1 and a warm iron placed above1 will usually draw out grease4 ,where a considerable quantity of oil has been spilled1 it will be necessary to repeat the operation a great many times1 in order to extract it all4 ,,receipt ,,for ,,making ,,excellent ,,bread ,,without ,,yeast4--,scald about two handsful of ,indian meal1 into which put a little salt1 and as much cold water as will make it rather warmer than new milk2 then stir in wheat flour1 till it is as thick as a family pudding1 and set it down by the fire to rise4 ,in about half an hour1 it generally grows thin2 you may sprinkle a little fresh flour on the top1 and mind to turn the pot round1 that it may not bake to the side of it4 ,in three or four hours1 if you mind the above directions1 it will rise and ferment as if you had set it with hop yeast2 when it does1 make it up in soft dough1 flour a pan1 put in your bread1 set it before the fire1 covered up1 turn it round to make it equally warm1 and in about half an hour it will be light enough to bake4 ,it suits best to bake in a ,dutch oven1 as it should be put into the oven as soon as it is light4 ,,rice ,,jelly4--,boil a quarter of a pound of rice flour with half a pound of loaf sugar1 in a quart of water1 till the whole becomes one glutinous mass1 then strain off the jelly and let it stand to cool4 ,this food is very nourishing and beneficial to invalids4 ,,apple ,,marmalade4--,scald apples till they will pulp from the core2 take an equal weight of sugar in large lumps1 and boil it in just water enough to dip the lumps well1 until it can be skimmed1 and is a thick syrup2 mix this with the apple pulp1 and simmer it on a quick fire for fifteen minutes4 ,keep it in pots covered with paper dipped in brandy4 ,,quince ,,marmalade4--,to two pounds of quince put three quarters of a pound of nice sugar1 and a pint of spring water4 ,boil them till they are tender2 then take them up and bruise them2 again put them in the liquor1 and let them boil three quarters of an hour1 then put it into jars1 covered as mentioned above4 ,those who like things very sweet put an equal quantity of quince and sugar2 but ,i think the flavor is less delicious4 ,,raspberry ,,jam4--,take an equal quantity of fruit and sugar4 ,put the raspberries into a pan1 boil and stir them constantly till juicy and well broken2 add as much sugar1 boil and skim it till it is reduced to a fine jam4 ,put it away in the same manner as other preserves4 ,,blanc-,,manger4--,boil two ounces of isinglass in one pint and a half of new milk2 strain it into one pint of thick cream4 ,sweeten it to your taste1 add one cup of rose-water1 boil it up once1 let it settle1 and put it in your moulds4 ,some prefer to boil two ounces of isinglass in three and a half pints of water for half an hour1 then strain it to one pint and a half of cream1 sweeten it1 add a teacup of rose-water1 and boil up once4 ,isinglass is the most expensive ingredient in blanc-manger4 ,some decidedly prefer the jelly of calves' feet4 ,the jelly is obtained by boiling four feet in a gallon of water till reduced to a quart1 strained1 cooled1 and skimmed4 ,a pint of jelly to a pint of cream2 in other respects done the same as isinglass blanc-manger4 ,some boil a stick of cinnamon1 or a grated lemon-peel1 in the jelly4 ,the moulds should be made thoroughly clean1 and wet with cold water2 the white of an egg1 dropped in and shook round the moulds1 will make it come out smooth and handsomely4 ,,pork ,,jelly4--,some people like the jelly obtained from a boiled hand of pork1 or the feet of pork1 prepared in the same way as calf's-foot jelly2 for which see page #ca4 ,the cloths1 or jelly-bags1 through which jelly is strained1 should be first wet to prevent waste4 ,,cranberry ,,jelly4--,mix isinglass jelly1 or calf's-foot jelly1 with a double quantity of cranberry juice1 sweeten it with fine loaf sugar1 boil it up once1 and strain it to cool4 ,,rich ,,custards4--,boil a pint of milk with lemon-peel and a stick of cinnamon4 ,while it is boiling1 beat up the yolks of five eggs with a pint of cream4 ,when the milk tastes of the spice1 pour it to the cream1 stirring well2 sweeten it to taste4 ,give the custard a simmer1 till of a proper thickness1 but do not let it boil4 ,stir the whole time one way4 ,season it with a little rose-water1 and a few spoonsful of wine or brandy1 as you may prefer4 ,when put into cups1 grate on nutmeg4 ,,to ,,preserve ,,peaches4--,scald peaches in boiling water1 but do not let them boil2 take them out and put them in cold water1 then dry them in a sieve1 and put them in long1 wide-mouthed bottles4 ,to a half dozen peaches put a quarter of a pound of clarified sugar2 pour it over the peaches1 fill up the bottles with brandy1 and stop them close4 ,,cocoa-,,nut ,,cakes4--,grate the meat of two cocoa-nuts1 after pealing off the dark skin2 allow an equal weight of loaf sugar1 pounded and sifted1 and the rind and juice of two lemons4 ,mix the ingredients well2 make into cakes about as big as a nutmeg1 with a little piece of citron in each4 ,bake them on buttered tin sheets about twenty minutes1 in a moderately hot oven4 99,,to ,,clarify ,,sugar4--,put half a pint of water to a pound of sugar2 whip up the white of an egg and stir it in1 and put it over the fire4 ,when it first boils up1 check it with a little cold water2 the second time set it away to cool4 ,in a quarter of an hour1 skim the top1 and turn the syrup off quickly1 so as to leave the sediment which will collect at the bottom4 99,,rich ,,wedding ,,cake4--,one pound three quarters of flour1 one pound one quarter of butter1 do4 of sugar1 one dozen eggs1 two pounds of currants1 one gill of wine1 half a gill of brandy1 one pound of citron1 cut in slices1 a wine-glass of rose-water1 three quarters of an ounce of nutmeg1 quarter of an ounce of cloves1 the same of allspice4 ,the rind of two lemons grated in4 ,see page #gb for baking4 ,,still ,,richer ,,wedding ,,cake4--,three pounds of flour1 three pounds of butter1 three pounds of sugar1 twenty-eight eggs1 six pounds of currants1 and six pounds of seeded raisins2 one ounce of cinnamon1 one ounce of nutmeg1 three quarters of an ounce of cloves1 half an ounce of mace1 one pound of citron1 two glasses of brandy1 two glasses of rose-water1 and one glass of wine4 ,for baking1 see page #gb4 99,,frosting ,,for ,,cake4--,it is a great improvement to squeeze a little lemon-juice into the egg and sugar prepared for frosting4 ,it gives a fine flavor1 and makes it extremely white4 ,for frosting1 see directions1 page #gb4 ,,whip ,,syllabub4--,one pint of cream1 one pint of wine1 the juice and grated peel of a lemon1 and the white of two eggs2 sweeten it to your taste1 put it into a deep vessel1 and whip it to a light froth4 ,fill your glasses with the froth as it rises4 ,it is a good plan to put some of the froth in a sieve1 over a dish1 and have it in readiness to heap upon the top of your glasses after you have filled them4 ,some people put a spoonful of marmalade or jelly at the bottom of the glasses1 before they are filled4 ,,lobster ,,salad4--,the meat of one lobster is extracted from the shell1 and cut up fine4 ,have fresh hard lettuce cut up very fine2 mix it with the lobster4 ,make a dressing1 in a deep plate1 of the yolks of four eggs cut up1 a gill of sweet oil1 a gill of vinegar1 half a gill of mustard1 half a teaspoonful of cayenne1 half a teaspoonful of salt2 all mixed well together4 ,to be prepared just before eaten4 ,chicken salad is prepared in the same way1 only chicken is used instead of lobster1 and celery instead of lettuce4 ,,escaloped ,,oysters4--,put crumbled bread around the sides and bottom of a buttered dish4 ,put oysters in a skillet1 and let the heat just strike them through2 then take them out of the shells1 and rinse them thoroughly in the water they have stewed in4 ,put half of them on the layer of crumbled bread1 and season with mace and pepper2 cover them with crumbs of bread and bits of butter2 put in the rest of the oysters1 season and cover them in the same way4 ,strain their liquor1 and pour over4 ,if you fear they will be too salt1 put fresh water instead4 ,bake fifteen or twenty minutes4 ,,fried ,,oysters4--,after they are prepared from the shell1 they are dipped in batter1 made of eggs and crumbs1 seasoned with nutmeg1 mace and salt1 stirred up well4 ,fried in lard till brown4 ,,vegetable ,,oyster4--,this vegetable is something like a parsnip2 is planted about the same time1 ripens about the same time1 and requires about the same cooking4 ,it is said to taste very much like real oysters4 ,it is cut in pieces1 after being boiled1 dipped in batter1 and fried in the same way4 ,it is excellent mixed with minced salt fish4 ,,partridges should be roasted ten or fifteen minutes longer than chickens1 that is1 provided they are thick-breasted and plump4 ,being naturally dry1 they should be plentifully basted with butter4 99 99 99 99 99 ,,extracts ,,from ,,the ,,english ,,frugal ,,housewife4 ,it was the intention of the author of the ,american ,frugal ,housewife1 to have given an ,appendix from the ,english ,frugal ,housewife2 but upon examination1 she found the book so little fitted to the wants of this country1 that she has been able to extract but little4 ,,cheese is to be chosen by its moist1 smooth coat2 if old cheese be rough-coated1 ragged1 or dry at top1 beware of worms4 ,if it be over-full of holes1 moist and spongy1 it is subject to maggots4 ,if soft or perished places appear1 try how deep they go1 for the worst part may be hidden4 ,,eggs4--,to prove whether they are good or bad1 hold the large end of the egg to your tongue2 if it feels warm1 it is new2 but if cold1 it is bad4 ,in proportion to the heat or cold1 is the goodness of the egg4 ,another way to know is to put the egg in a pan of cold water2 the fresher the egg1 the sooner it will fall to the bottom2 if rotten1 it will swim4 ,if you keep your eggs in ashes1 salt or bran1 put the small end downwards2 if you turn them endways once a week1 they will keep some months4 ,,veal4--,if the vein in the shoulder look blue or bright red1 it is newly killed2 but if black1 green1 or yellow1 it is stale4 ,the leg is known to be new by the stiffness of the joint4 ,the head of a calf or a lamb is known by the eyes2 if sunk or wrinkled1 it is stale2 if plump and lively1 it is fresh4 ,,mutton4--,if it be young1 the flesh will pinch tender2 if old1 it will wrinkle and remain so4 ,if young1 the fat will easily part from the lean2 if old1 it will stick by strings and skins4 ,strong1 rancid mutton feels spongy1 and does not rise again easily1 when dented4 ,the flesh of ewe mutton is paler1 of a closer grain1 and parts more easily4 ,,beef4--,good beef has an open grain1 and a tender1 oily smoothness2 a pleasant carnation color1 and clear white suet1 betoken good meat2 yellow suet is not so good4 ,,pork4--,if young1 the lean will break in pinching1 and if you nip the skin with your nails1 it will make a dent2 the fat will be soft and pulpy1 like lard4 ,if the lean be tough1 and the fat flabby and spongy1 feeling rough1 it is old1 especially if the rind be stubborn1 and you cannot nip it with your nails4 ,little kernels1 like nail-shot1 in the fat1 are a sign that it is measly1 and dangerous to be eaten4 ,to judge of the age of ,,poultry1 see page #ec4 99 99 99 99 99 ,,carving4 ,,written ,,for ,,the ,,american ,,frugal ,,housewife4 ,,to ,,carve ,a ,,turkey4--,fix the fork firmly on one side of the thin bone that rises in the centre of the breast2 the fork should be placed parallel with the bone1 and as close to it as possible4 ,cut the meat from the breast lengthwise1 in slices of about half an inch in thickness4 ,then turn the turkey upon the side nearest you1 and cut off the leg and the wing2 when the knife is passed between the limbs and the body1 and pressed outward1 the joint will be easily perceived4 ,then turn the turkey on the other side1 and cut off the other leg and wing4 ,separate the drum-sticks from the leg-bones1 and the pinions from the wings2 it is hardly possible to mistake the joint4 ,cut the stuffing in thin slices1 lengthwise4 ,take off the neck-bones1 which are two triangular bones on each side of the breast2 this is done by passing the knife from the back under the blade-part of each neck-bone1 until it reaches the end2 by raising the knife1 the other branch will easily crack off4 ,separate the carcass from the back by passing the knife lengthwise from the neck downward4 ,turn the back upwards1 and lay the edge of the knife across the back-bone1 about midway between the legs and wings2 at the same moment1 place the fork within the lower part of the turkey1 and lift it up2 this will make the back-bone crack at the knife4 ,the croup1 or lower part of the back1 being cut off1 put it on the plate1 with the rump from you1 and split off the side-bones by forcing the knife through from the rump to the other end4 ,the choicest parts of a turkey are the side-bones1 the breast1 and the thigh-bones4 ,the breast and wings are called light meat2 the thigh-bones and side-bones dark meat4 ,when a person declines expressing a preference1 it is polite to help to both kinds4 ,a ,,sirloin ,,of ,,beef4--,place the curving bone downward upon the dish4 ,cut the outside lengthwise1 separating each slice from the chine-bone1 with the point of the knife4 ,some people cut through at the chine1 slip the knife under1 and cut the meat out in one mass1 which they afterward cut in slices2 but this is not the best1 or the most proper way4 ,the tender loin is on the inside2 it is to be cut crosswise4 ,a ,,ham4--,begin in the middle of a ham2 cut across the bone1 and take thin slices from either side4 ,a ,,goose4--,a goose is carved nearly as a turkey1 only the breast should be cut in slices narrow and nearly square1 instead of broad1 like that of turkey2 and before passing the knife to separate the legs and wings1 the fork is to be placed in the small end of the leg-bone or pinion1 and the part pressed close to the body1 when the separation will be easy4 ,take off the merrythought1 the neck-bones1 and separate the leg-bones from the legs1 and the pinions from the wings4 ,the best parts are the breast1 the thigh-bones1 and the fleshy parts of the wings4 ,a ,,pig4--,if the pig be whole1 cut off the head1 and split it in halves along the back-bone4 ,separate the shoulders and legs by passing the knife under them in a circular direction4 ,the best parts are the triangular piece of the neck1 the ribs1 legs and shoulders4 ,a ,,fillet ,,of ,,veal4--,this is the thick part of the leg1 and is to be cut smooth1 round and close to the bone4 ,some prefer the outside piece4 ,a little fat cut from the skirt is to be served to each plate4 ,,mutton4--,a saddle of mutton is the two loins together1 and the back-bone running down the middle to the tail4 ,slices are to be cut out parallel to the back-bone on either side4 ,in a leg of mutton1 the knife is to 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