,,barkham ,,burroughs' ,,encyclopaedia ,,of ,,astounding ,,facts ,,and ,,useful ,,information #ahhi ,for ,melba ,conner ,universal ,assistant and ,treasure-,house of ,information to be ,consulted on ,every ,question ,that ,arises in ,everyday ,life by ,young and ,old ,alike6 ,including3 #eba ,recipes 99 #bcf ,remedies 99 #aej ,themes for ,debate 99 ,how to ,be ,handsome 99 ,mother ,shipton's ,prophesy 99 ,the ,cure for ,baldness 99 ,how to ,distinguish ,death 99 ,,plus #bj1jjj ,things ,worth ,knowing1 and ,much ,much ,more4 ,illustration3 ,,the ,,highest ,,buildings ,,in ,,the ,,world4 #a4 ,an imaginary tower1 #ajjj feet high4 #b4 ,cathedral at ,cologne1 #eja feet4 #c4 ,pyramid of ,cheops1 #dhj feet4 #d4 ,strasbourg ,cathedral1 #dfh feet4 #e4 ,st4 ,peter's1 ,rome1 #deg feet4 #f4 ,pyramid of ,cephren1 #ded feet4 #g4 ,st4 ,paul's1 ,london1 #cfe feet4 #h4 ,capitol at ,washington1 #bhg feet4 #i4 ,trinity ,church1 ,n4,y41 #bhf feet4 #aj4 ,bunker ,hill ,monument1 #bba feet4 #aa4 ,st4 ,marks1 ,philadelphia1 #aej feet4 ,,contents ,,how ,,poor ,,boys ,,become ,,successful ,,men1 #f ,,the ,,art ,,of ,,penmanship1 #g ,,ornamental ,,penmanship1 #ah ,,how ,,to ,,write ,a ,,business ,,letter1 #ai ,,elements ,,of ,,success ,,in ,,business1 #bh ,,detecting ,,counterfeit ,,money1 #cb ,,how ,,to ,,advertise1 #cg ,,how ,,to ,,be ,,handsome1 #ci ,,multum ,,in ,,parvo4 7#aaj ,,miscellaneous ,,items71 #da ,,household ,,recipes1 #ga ,,how ,,to ,,destroy ,,household ,,pests1 #gc ,,accidents ,,and ,,injuries 7#bcf ,,items71 #ge ,,the ,,family ,,physician1 #hc ,,language ,,of ,,flowers1 #ic ,,masterpieces ,,of ,,eloquence1 #id ,,sundry ,,brief ,,items ,,of ,,interest1 #ie ,,physician',s ,,digestion ,,table1 #ie ,,themes ,,for ,,debate 7#aej71 #ie ,,cookery ,,recipes 7#eba71 #ih ,,how ,,to ,,cook ,,fish1 #ajf ,,how ,,to ,,choose ,,and ,,cook ,,game1 #ajh ,,how ,,to ,,make ,,ice ,,creams1 ,,water ,,ices ,,and ,,jellies1 #aji ,,how ,,to ,,select ,,and ,,cook ,,meats1 #aaa ,,how ,,to ,,make ,,pies1 #aac ,,how ,,to ,,make ,,preserves1 #aad ,,how ,,to ,,boil1 ,,bake ,,and ,,steam ,,puddings1 #aaf ,,how ,,to ,,put ,,up ,,pickles ,,and ,,make ,,catsups1 #aai ,,how ,,to ,,roast1 ,,broil ,,or ,,boil ,,poultry1 #aba ,,sauces ,,for ,,meats ,,and ,,fish1 #aba ,,how ,,to ,,make ,,soups ,,and ,,broth1 #abc ,,how ,,to ,,cook ,,vegetables1 #abe ,,how ,,to ,,calculate1 #abh #bj1jjj ,,things ,,worth ,,knowing 7#bj1jjj ,,items71 #acj 99 99 99 99 99 ,illustration3 ,how ,poor ,boys ,become ,successful ,men ,,how ,,poor ,,boys ,,become ,,successful ,,men4 ,you want some good advice4 ,rise early4 ,be abstemious4 ,be frugal4 ,attend to your own business and never trust it to another4 ,be not afraid to work1 and diligently1 too1 with your own hands4 ,treat every one with civility and respect4 ,good manners insure success4 ,accomplish what you undertake4 ,decide1 then persevere4 ,diligence and industry overcome all difficulties4 ,never be mean--rather give than take the odd shilling4 ,never postpone till to-morrow what can be done to-day4 ,never anticipate wealth from any source but labor4 ,honesty is not only the best policy1 but the only policy4 ,commence at the first round and keep climbing4 ,make your word as good as your bond4 ,seek knowledge to plan1 enterprise to execute1 honesty to govern all4 ,never overtrade4 ,never give too large credit4 ,time is money4 ,reckon the hours of the day as so many dollars1 the minutes as so many cents4 ,make few promises4 ,keep your secrets4 ,live within your income4 ,sobriety above all things4 ,luck is a word that does not apply to a successful man4 ,not too much caution--slow but sure is the thing4 ,the highest monuments are built piece by piece4 ,step by step we mount the pyramids4 ,be bold--be resolute when the clouds gather1 difficulties are surmounted by opposition4 ,self-confidence1 self-reliance is your capital4 ,your conscience the best monitor4 ,never be over-sanguine1 but do not underrate your own abilities4 ,don't be discouraged4 ,transcriber's ,note3 ,the original text reads ',nintynine' ,ninety-nine may say no1 the ,transcriber's ,note3 ,the original text reads 'hundreth' hundredth1 yes3 take off your coat3 roll up your sleeves1 don't be afraid of manual labor6 ,america is large enough for all--strike out for the west4 ,the best letter of introduction is your own energy4 ,lean on yourself when you walk4 ,keep good company4 ,keep out of politics unless you are sure to win--you are never sure to win1 so look out4 99 99 99 99 99 ,,the ,,art ,,of ,,penmanship ,how to ,become a ,handsome ,writer4 ,the subject of the importance of good writing is as broad as its use4 ,reaching out in every direction1 and pervading every corner of civilized society1 from the humblest up to the highest employments1 it is a servant of man1 second only in importance to that of speech itself4 ,in the world of business its value is seen1 from the simplest record or memorandum1 up to the parchment which conveys a kingdom4 ,without it1 the wheels of commerce could not move a single hour4 ,at night it has recorded the transactions of the ,bank of ,england during the day2 of ,london2 of the whole world4 ,through the art of writing1 the deeds of men live after them1 and we may surround ourselves with the companionship of philosophers1 scientists1 historians1 discoverers and poets2 and their discoveries1 and reasonings and imaginings become ours4 ,in the amenities of social life1 through the medium of the pen1 heart speaks to heart1 though ocean rolls between4 ,thoughts of tenderness and affection live when we are gone1 and words and deeds of kindness are not preserved by monuments alone4 ,what fountains of grief or joy have been opened in the hearts of those who have read the records of the pen6 ,the pen has recorded the rapturous emotions of love reciprocated4 ,the pen has written the message of sadness which has covered life's pilgrimage with gloom4 ,the pen has traced the record of noble and useful lives1 spent in humanity's cause4 ,the songs of the poet1 the beautiful tints of his imagination1 the flights of the orator in the realms of fancy1 and the facts of history1 would all perish as the dew of morning1 without this noble art of writing4 ,as a means of livelihood1 there is perhaps no other department of education which affords such universal and profitable employment1 as writing4 ,from the mere copyist1 up to the practical accountant1 and onward into that department of penmanship designated as a fine art1 the remuneration is always very ample1 considering the time and effort required in its acquisition4 ,teachers1 editors1 farmers1 doctors and all persons should possess a practical and substantial knowledge of writing1 and should be ready with the pen4 ,business men must of course be ready writers1 and hence1 in a treatise on business1 designed for the education and advancement of the youth of the country1 it seems eminently fitting to first make the way clear to a plain1 practical handwriting4 ,neatness and accuracy should characterize the hand-writing of every one4 ,botch-work and bungling are inexcusable1 as well in writing as in the transaction of business4 ,no person has a right to cause a tinge of shame to their correspondent1 by sending a letter addressed in a stupid and awkward manner1 nor to consume the time of another in deciphering the illegible hooks and scrawls of a message4 ,every one should have the ambition to write respectably as well as to appear respectable on any occasion4 ,,materials ,,used ,,in ,,writing4 ,having a suitable desk or table1 arranged with reference to light1 in order to learn to write1 it is necessary to be provided with proper materials4 ,writing materials abundant and so cheap in these times that no excuse is afforded for using an inferior or worthless quality4 ,the materials consist of ,pens1 ,ink and ,paper4 ,,pens4 ,steel pens are considered the best4 ,gold pens have the advantage of always producing the same quality of writing1 while steel pens1 new or old1 produce finer or courser lines4 ,notwithstanding this advantage in favor of the gold pen1 steel pens adhere to the paper1 and produce a better line4 ,the pen should be adapted to the hand of the writer4 ,some persons require a coarse pen1 and some fine4 ,elastic pens in the hand of one writer may produce the best results1 while a less flexible pen may suit the hand of others best4 ,pens are manufactured of almost an infinite grade and quality1 in order to suit the requirements of all4 ,about the only rule that can be given in selecting pens1 is to write a few lines1 or a page1 with each of the pens on trial1 and then compare the writing4 ,if it be shaded too heavily1 select a less flexible pen1 if the hair lines are too delicate1 select a coarser pen4 ,,ink4 ,black ink is always preferable4 ,that which is free from sediment and flows well1 should be selected4 ,use an inkstand with broad base as being less liable to upset4 ,with persons in learning to write it is perhaps best to have a quality of ink which is perfectly black when put on the paper1 in order that they may see the results of their labor at once4 ,business men and accountants prefer a fluid ink1 however1 which1 although not black at first1 continues to grow black1 and becomes a very bright and durable black1 notwithstanding the action of light and heat4 ,avoid the use of fancy colored inks1 especially the more gaudy1 such as blue1 red or green1 in writing all documents which you desire to command attention and respect4 ,,paper4 ,there are almost as many grades of paper to be found in the stationery stores1 as there are of pens4 ,for practicing penmanship1 nothing is more suitable than foolscap1 which may be easily sewed into book-form1 with cover of some different color1 and thus serves every requirement4 ,the paper should have a medium surface1 neither rough and coarse1 or too fine and glazed4 ,have a few extra sheets beside the writing book1 for the purpose of practicing the movement exercises and testing the pens4 ,be provided at all times with a large-sized blotter1 and when writing1 keep this under the hand4 ,do not attempt to write with a single sheet of paper on a bare table or desk2 there should be many sheets of paper underneath1 in order to make an elastic surface4 ,,study ,,with ,,practice4 ,aimless1 indifferent1 or careless practice1 never made a good writer1 and never will4 ,in order to succeed in this1 as in other things1 there must be will and determination to succeed1 and then persevering and studious effort4 ,study the models until their forms are fixed in the mind4 ,illustration3 ,study gives form ,no one can execute that which he does not clearly conceive4 ,the artist must first see the picture on the white canvas1 before he can paint it1 and the sculptor must be able to see in the rough and uninviting stone1 the outlines of the beautiful image which he is to carve4 ,in writing1 a clear idea of the formation of the different letters1 and their various proportions1 must become familiar by proper study1 examination and analysis4 ,study precedes practice4 ,it is1 of course1 not necessary1 nor even well1 to undertake the mastery of all the forms in writing1 by study1 until some have been executed4 ,it is best that each form should1 as it is taken up1 be first measured and analyzed and then practiced at once4 ,illustration3 ,practice gives grace ,it is the act which crowns the thought4 ,after study1 careful and earnest practice can hardly fail to make a good writer of any one4 ,some persons secure a good style of penmanship with less labor than others1 and attain to the elegant1 and beautiful formation4 ,but it is only fair to presume that no greater diversity of talent exists in this direction than in the study of other things4 ,all do not learn arithmetic or history with like ease1 but no one will assert that all who will1 may not learn arithmetic or history4 ,and so1 all who will put forth the proper exertion in study and practice may learn to write a good business style1 while many of the number will attain to the elegant4 ,the conditions of practice in writing are1 ,positions of the ,body1 ,position of the ,hand an ,pen1 and ,movement4 ,illustration3 ,position of the ,body ,,position of the ,,body4 ,sitting squarely fronting the desk1 with feet placed firmly on the floor1 and both arms on the desk1 is1 as a rule1 the best position for practice in writing1 or correspondence4 ,the right side1 may1 however1 be placed to the desk1 with the right arm1 only1 resting thereon1 and some persons prefer this position4 ,avoid crossing the feet1 sitting on the edge of the chair1 or assuming any careless attitude4 ,the body should be erect1 but slightly inclined forward1 in order that the eye may follow the pen closely4 ,this position will never cause curvature of the spine4 ,the body should never be allowed to settle down into a cramped and unhealthy position with the face almost on the paper4 ,by thus compressing the lungs and the digestive organs they are soon injured1 and if the stomach lose its tone1 the eyesight is impaired1 there is such a close sympathy between these organs of the body4 ,the practice of writing should be1 and properly is1 a healthful exercise1 and injurious effects result only from improper positions of the body1 at variance with good writing as well as good health4 ,when wearied by sitting and the effort at writing1 lay aside paper and pen1 arise from the chair1 and take exercise and rest by walking about the room or in the open air4 ,then come back refreshed1 and vigorous1 for the practice of writing4 ,in general1 the light should fall on the paper from the left side1 thus enabling a writer to clearly see the ruled lines1 and render the labor of writing easier and more rapid4 ,if one writes left-handed1 of course ,he will sit so as to get his light from the right side1 or over the right shoulder4 ,,shading4 ,as a beautifier of the handwriting1 by causing a diversity of light and shade among the letters1 shading has its value2 but in the practical handwriting for business purposes1 it should1 as a rule1 be classed with flourishing1 and left out4 ,requiring time and effort1 to bring down the shades on letters1 business men1 clerks and telegraph operators find a uniform and regular style of writing1 without shade1 the best1 even though it may not be as artistic4 ,,uniformity4 ,a most necessary element in all good penmanship is uniformity4 ,in the slope of the letters and words which form a written page there must be no disagreement4 ,with the letters leaning about in various directions1 writing is presented in its most ridiculous phase4 ,uniformity in the size of letters1 throughout the written page2 how greatly it conduces to neatness and beauty4 ,all letters resting on the line1 and being of uniform hight1 adds another condition towards good penmanship4 ,this essential element of uniformity may be watched and guarded closely and cultivated by any learner in his own practice4 ,,slant ,,of ,,writing4 ,as said before1 it matters not so much what angle of slant is adopted in writing1 provided it is made uniform1 and all letters are required to conform exactly to the same slant4 ,writing which is nearest perpendicular is most legible1 and hence is preferable for business purposes4 ,the printed page of perpendicular type2 how legible it is4 ,but for ease in execution1 writing should slant4 ,it follows then that writing should be made as perpendicular as is consistent with ease of execution4 ,the slant of writing should not be less than sixty degrees from the horizontal4 ,illustration3 ,position of ,body ,while ,standing ,,position of the ,,body ,,while ,,standing4 ,the practical book-keeper finds it advantageous to do his writing while standing2 in fact1 where large books are in use1 and entries are to be transferred from one to another1 the work of the book-keeper can hardly be performed otherwise than in a standing position1 free to move about his office4 ,cumbrous books necessitate a different position at the desk1 from that of the correspondent1 or the learner4 ,since large books must lie squarely on the desk1 the writer1 in order to have the proper position thereto1 must place his left side to the desk4 ,the body thus has the same relative position1 as if squarely fronting the desk with the paper or book placed diagonally4 ,in other words1 the writer1 while engaged in writing in large1 heavy books1 must adjust himself to the position of the books4 ,should the correspondent or bill clerk perform his work while standing1 he would assume the same as the sitting position--squarely fronting the desk4 ,,legibility4 ,children1 in learning to write1 are apt to sacrifice all other good qualities of beauty1 regularity and grace1 for the quality of legibility1 or plainness4 ,with some older persons this legibility is considered of very little consequence1 and is obscured by all manner of meaningless flourishes1 in which the writer takes pride4 ,in the estimation of the business man1 writing is injured by shades and flourishes4 ,the demand of this practical time is a plain1 regular style that can be written rapidly1 and read at a glance4 ,illustration ,,finish4 ,by a careless habit1 which many persons allow themselves to fall into1 they omit to attend to the little things in writing4 ,good penmanship consists in attention to small details1 each letter and word correctly formed1 makes the beautiful page4 ,by inattention to the finish of one letter1 or part of a letter of a word1 oftentimes the word is mistaken for another1 and the entire meaning changed4 ,particular attention should be devoted to the finish of some of the small letters1 such as the dotting of the i1 or crossing of the t4 ,blending the lines which form a loop1 often causes the letter to become a stem1 similar to the t or d1 or an e to become an i4 ,in many of the capital letters1 the want of attention to the finish of the letter converts it into another or destroys its identity1 such1 for instance1 as the small cross on the capital ,f1 which1 if left off1 makes the letter a ,t4 ,the ,w often becomes an ,m1 or vice versa1 and the ,i a ,j4 ,mistakes in this regard are more the result of carelessness and inattention than anything else4 ,by careful practice a person will acquire a settled habit of giving a perfection to each letter and word1 and then it is no longer a task1 but is performed naturally and almost involuntarily1 while the difference in the appearance of the written page1 as well as the exactness and certainty of the meaning conveyed1 may be incalculably great4 ,while practicing penmanship1 or while endeavoring to correct a careless habit in writing1 the mind must be upon the work in hand1 and not be allowed to wander into fields of thought or imagination2 by thus confining the attention1 any defect or imperfection in the formation of letters may be soon mastered or corrected4 ,illustration3 ,position of the ,hand and ,pen4 ,,position ,,of ,,the ,,hand ,,and ,,pen ,the right arm should rest on the muscles just below the elbow1 and wrist should be elevated so as to move free from paper and desk4 ,turn the hand so that the wrist will be level1 or so that the back of the hand will face the ceiling4 ,the third and fourth fingers turned slightly underneath the hand will form its support1 and the pen1 these fingers and the muscles of the arm near the elbow form the only points of rest or contact on desk or paper4 ,the pen should point over the shoulder1 and should be so held that it may pass the root of the nail on the second finger1 and about opposite the knuckle of the hand4 ,an unnatural or cramped position of the hand1 like such a position of the body1 is opposed to good writing1 and after many years of observation and study1 all teachers concur in the one position above described1 as being the most natural1 easy and graceful for the writer1 and as affording the most freedom and strength of movement4 ,avoid getting the hand in an awkward or tiresome position1 rolling it over to one side1 or drawing the fore finger up into a crooked shape4 ,hold the pen firmly but lightly1 not with a grip as if it were about to escape from service4 ,do not say1 ,i can't hold the pen correctly4 ,habits are strong1 but will may be stronger1 and if you hold the pen correctly in spite of old habits1 for a few lessons1 all will then be easy1 and the pen will take its position at each writing exercise1 with no effort whatever4 ,everything being in readiness1 and the proper position assumed1 the writer must now obtain complete control of hand and pen1 by practice in movement4 ,illustration ,,rapidity4 ,one of the essentials of a practical business style of writing must be rapidity of execution1 in order to be of any avail in the necessities and press of a business position4 ,the demand of the merchant is1 that his clerk shall not only write well1 but with rapidity1 and the volume of letters to be answered1 bills to be made out1 or items to be entered on the books of account1 compel the clerk to move the pen with dexterity and rapidity1 as well as skill4 ,while there is great diversity among persons as to the rapidity as well as quality of their penmanship1 some being naturally more alert and active than others1 yet by securing the proper position of the hand1 arm and body1 favorable to ease and freedom of execution1 then following this with careful practice in movement1 until all the varied motions necessary in writing are thoroughly mastered1 the person may1 with suitable effort1 acquire the quality of rapidity in writing1 gradually increasing the speed until the desired rate is accomplished4 ,,beauty4 ,in the handwriting1 as in other things1 beauty is largely a matter of taste and education4 ,to the man of business1 the most beautiful handwriting is that which is written with ease1 and expresses plainly and neatly the thought of the writer4 ,to the professional or artistic taste1 while such a hand may be regarded as a good business hand1 it would not be considered as beautiful1 because it conforms to no rule as to proportion1 shade1 and spacing4 ,in the practical art of writing1 it is not very unfair to measure its beauty largely by its utility4 ,illustration3 ,movement ,,movement4 ,finger movement1 or writing by the use of the fingers as the motive power1 is entirely inadequate to the requirements of business4 ,the fingers soon become tired1 the hand becomes cramped1 the writing shows a labored effort1 and lacks freedom and ease so essential to good business penmanship4 ,in the office or counting-room1 where the clerk or correspondent must write from morning till night1 the finger movement of course cannot be used4 ,what is designated by writing teachers as the ,whole ,arm1 or ,free ,arm ,movement1 in which the arm is lifted free from the desk and completes the letter with a dash or a swoop1 is necessary in ornamental penmanship and flourishing1 but has no place in a practical style of business writing4 ,the man of business would hardly stop1 in the midst of his writing1 to raise the arm1 and execute an off-hand capital1 while customers are waiting4 ,but adapted to the practical purposes of business is the muscular movement1 in which the arm moves freely on the muscles below the elbow1 and in cases of precise writing1 or in the more extended letters1 such as f1 is assisted by a slight movement of the fingers4 ,the third and fourth fingers may remain stationary on the paper1 and be moved from time to time1 or between words1 where careful and accurate writing is desired1 but in more rapid1 free and flowing penmanship1 the fingers should slide over the paper4 ,,movement ,,exercises4 ,having everything in readiness1 the student may begin his practice on movement exercises1 the object of which is to obtain control of the pen and train the muscles4 ,circular motion1 as in the capital ,o1 reversed as in the capital ,w1 vertical movement as in f1 long s and capital ,j1 and the lateral motion as in small letters1 must each be practiced in order to be able to move the pen in any direction1 up1 down1 or sidewise4 ,the simplest exercise in movement4 ,try to follow around in the same line as nearly as possible4 ,do not shade4 ,illustration3 ,o ,o #h ,the same exercise1 only with ovals drawn out and and slight shade added to each down stroke4 ,illustration3 7coils7 ,sides of ovals should be even1 forming as nearly a straight line as possible4 ,reverse the movement as in third form4 ,illustration3 7coils7 ,the following three exercises embrace the essential elements in capital letters1 and should at first be made large for purposes of movement3 ,capital ,o1 down strokes parallel4 ,illustration3 ,o ,q ,o ,q ,o ,o ,q ,o ,q ,o ,capital stem4 ,down stroke a compound curve4 ,shade low4 ,finish with a dash4 ,illustration3 d d d d d d d d d ,capital loop4 ,curves parallel4 ,first curve highest4 ,illustration3 ,o ,o ,o ,o 7double overlapping loops7 ,having succeeded to some extent with these exercises1 the learner may next undertake the vertical movement4 ,in order to obtain the lateral movement1 which enables one to write long words without lifting the pen1 and move easily and gracefully across the page1 exercises like the following should be practiced3 ,down strokes straight4 ,even and resting on line4 ,illustration3 uuuuuuuuuuu ,in all movement exercises the third and fourth fingers should slide on the paper1 and the finger movement should be carefully avoided4 ,the different movements having been practiced1 they may now be combined in various forms4 ,illustration3 u u u u u n n n n n ,lateral and rolling movement combined4 ,vertical movement and rolling movement combined4 ,illustration3 t t t ,do not shade the circles4 ,lines should be parallel4 ,movement exercises may be multiplied almost indefinitely by studying the forms used in writing and their combinations4 ,repeating many of the small letters1 such as m1 u1 e1 r1 s1 a1 d1 h and c1 also capitals ,d1 ,j1 ,p1 etc41 forms an excellent exercise for the learner4 ,,principles ,,in ,,writing4 ,in order to enable the learner to examine1 analyze and criticise his writing1 the following principles are given as his standards of measurements and form4 ,by combining them in various ways the essential part of all letters in the alphabet may be formed4 ,illustration3 7eight common strokes7 ,the principles must be first carefully studied1 and separated into the primary lines which compose them and the form of each principle well understood4 ,the student may then form a scale like the one following1 by dividing the distance between the blue lines on the paper into four equal spaces1 with a lightly ruled line4 ,the letters of the small alphabet should then be placed in the scale and the ,transcriber's ,note3 ,the original text reads 'hight' height of each letter fixed in the mind4 ,illustration3 7lowercase cursive alphabet7 ,notice that the contracted letters1 or those which occupy only one space1 as a1 m1 n1 o1 s1 v1 w and e1 and that part of d1 g1 h1 q and y1 found in the first space1 are all well rounded and developed4 ,these letters and parts of letters1 found in the first space1 form the essential part of all writing1 and therefore deserve especial care4 ,also notice that the loop letters1 above the line1 such as b1 f1 h1 k and l1 extend two and one-half spaces above the blue line1 while the loop below the line1 such as g1 f1 j1 q1 y and z1 extend one and one-half spaces below the blue line1 thus two and one-half and one and one-half making the four spaces of the scale1 and the upper loops on one line will just meet the lower loops of the line above1 but never conflict1 to the destruction of neat body writing4 ,notice the type of the printer4 ,the extensions above the shorter letters are quite insignificant1 and are only used to save the letter from resembling some other letter of the alphabet4 ,they never conflict1 and how legible they are4 ,illustration3 ,the ,types4 ,a ,resemblance4 ,an ,absurdity4 ,besides1 to make long loops1 requires more time1 and more power with the pen1 while shorter loops are in every way easier to acquire1 quicker1 and better4 ,telegraph operators1 some of whom are among our best business penmen1 make all extended letters very short1 while accountants1 and business men1 favor the style of short loops1 well developed letters1 and small capitals4 ,apply the principles4 ,observe regularity4 ,muscular movement4 ,illustration3 7v and u strokes7 ,down strokes straight4 ,up strokes curved4 ,illustration3 7n and m strokes7 ,principle ,no4 #a4 ,well formed loop4 ,illustration3 7e and c strokes7 ,these exercises should be practiced with the muscular movement1 until they can be made with regularity and ease4 #dth principle4 ,let #c;d and #dth fingers slide4 ,notice the top4 ,illustration3 7s and r strokes7 ,o closed at top4 ,no retracing4 ,illustration3 7o and a strokes7 ,two spaces high4 ,down stroke straight4 ,illustration3 7l and d strokes7 ,a rule in writing may be laid down1 that all small letters should commence on the blue line1 and end one space high4 ,discover the principles4 ,avoid retracing4 ,illustration3 7g and q strokes7 ,notice form4 ,in w1 last part narrow4 ,make without raising the pen4 ,illustration3 7v1 w1 and x strokes7 ,extend two spaces above the line1 and one below4 ,illustration3 p p pppppp pump paper prepared pen ,retracing is an error4 ,the only exception to this is in d1 t1 p and x1 where it becomes ,transcriber's ,note3 ,the original text reads 'neccessary' necessary4 ,illustration3 b b b blending blooming k k kick kicking hurt hint hand heart head hundred hhh f find fund fame flame flowers fumigate ,upper loops have their crossing at the hight of one space1 while lower loops cross at the blue line4 ,illustration3 y your youth y j journey joining rejoicing fs effs efffs afsure z zone zone zenith zzzzzz tune time tanner drum dime tttdddd ,place the capital letters on the scale1 analyze them according to principles #f1 #g1 and #h1 and notice their relative proportions4 ,illustration3 7uppercase cursive alphabet7 ,in order to practice capital letters to advantage1 as well as to study them1 collect in a group or family all those letters which have some one form or principle as an essential part4 ,take first the #fth principle1 or oval1 and we group the letters as follows3 ,illustration3 ,o4 ,d4 ,c4 ,e4 ,p4 ,q4 ,r4 ,the excellence of an oval depends largely on its fullness and roundness4 ,no corners or flat sides4 ,down strokes parallel4 ,capital ,d is a ,capital ,o with a knot on the lower corner4 ,illustration3 ,o ,olean ,orleans ,ohio ,delia ,david ,dahlia ,illustration3 ,c ,church ,currency ,e ,elucidate ,economy ,illustration3 ,p ,prince ,prayer ,p ,r ,regan ,r ,raymond ,r ,the letters in which the capital stem1 or #gth principle1 forms a leading part1 may be grouped as follows3 ,illustration3 ,h4 ,k4 ,f4 ,t4 ,s4 ,s4 ,g4 ,in the ,h and ,k1 the capital stem is almost straight on the down stroke1 in the ,f and ,t it is little more of a wave line1 and in ,s and ,l the line is much of a compound or double curve4 ,illustration3 ,h ,hand ,hunter ,hinder ,k ,kingdom ,ky4 ,illustration3 ,f ,famine ,fremont ,t ,tenement ,troy ,illustration3 ,s ,sumpter ,st4 ,s ,sarimore ,g ,grammar ,the capital ,i1 and also the ,j1 which is a modified ,i1 are sometimes classed among the capital stem letters1 from the resemblance of the ,i to this principle in all but the top4 ,illustration3 ,independence ,jamestown ,inkerman ,judgment ,the capital loop1 or #hth principle1 is found as an essential element in3 ,illustration3 ,m4 ,n4 ,x4 ,w4 ,q4 ,z4 ,v4 ,u4 ,y4 ,in the capital loop1 or #hth principle1 another oval may be made within the large turn at the top1 but for practical purposes the letter is perhaps better without it1 and may be simplified even more1 as in the ,n below4 ,illustration3 ,m ,monumental ,n ,nathaniel ,x ,xenophon ,illustration3 ,w ,writing ,q ,quay ,quack ,j ,j ,jones ,j ,j ,illustration3 ,v ,value ,valuable ,u ,union ,y ,youthful ,,figures4 ,make figures small1 neat1 and of form exact4 ,each figure must show for itself1 and cannot be known by those which precede or follow it1 as is the case with letters4 ,the common tendency is to make figures too large and coarse4 ,mind the ovals in figures and have them full and round4 ,the chief excellence of the zero lies in its roundness2 the #c1 #e1 #f or #i1 without care in making the ovals1 may degenerate into a straight line1 or simply a meaningless hook1 which it would hardly be safe to use in expressing sums of money1 ordering goods1 or the transaction of other business4 ,illustration3 #a #b #c #d #e #f #g #h #i a_/c #a #b #c #d #e #f #g #h #i #j ,illustration3 ,,copies ,,for ,,practice4 ,,copies ,,for ,,practice ,having proceeded thus far in the study and practice of writing1 and having obtained the proper control of the pen through the movement exercises1 all that is necessary now in order to secure a good handwriting1 is continued and well-directed practice4 ,illustration3 #aajj4jj ,chicago1 ,jan4 #aj4_/hj4 ,due ,henry ,harrington1 on order1 ,eleven ,hundred ,dollars in ,merchandise1 value rec'd ,no4 #dc4 ,newton ,p4 ,kelley1 ,sr4 99 99 99 99 99 ,illustration3 ,ornamental ,penmanship4 ,,ornamental ,,penmanship ,charming and fascinating are the graceful and harmonious curves produced1 when1 wielded by some trained and skillful hand1 the pen becomes an instrument of beauty4 ,as by the power of speech1 men may pass from the common tone of conversation up to the melodious strains of music1 or may soar in flights of oratory into the sublime1 until the multitude is entranced2 so the capabilities of the pen are not limited to the common uses of life1 but may take on forms of beauty in elegant outlines of bird1 or landscape1 or graceful swan or bounding stag4 ,ornamental writing is not a practical art1 and has no connection whatever with the practical business of life4 ,it is in the realm of poetry4 ,the imagery of graceful outlines must first be seen by a poetic imagination4 ,while the great masses may acquire a good style of plain1 practical penmanship1 few have the necessary conception of mind1 combined with the skill and dexterity of hand to become successful ornamental penmen4 ,the ornamental pages which follow are given1 not as models for imitation or practice by the learner1 but merely to show the possibilities of the pen in the hand of a master1 and as a fitting closing to this1 our chapter on penmanship4 ,to any one who may have an artistic quality of mind1 and delights in beautiful lines and harmonious curves1 these pages of ornamental penmanship will serve as models for practice and imitation1 and every attempt at such an exercise as the one on this1 or the following pages1 will give greater strength and freedom of movement1 and better command of the pen1 so that it will conduce to an easy1 flowing and elegant style of plain business writing1 while affording a most pleasant and profitable employment in the cultivation of the taste4 ,various beautiful designs or pictures may be made with the pen1 in the hands of one that possesses the skill of a penman and the eye of an artist4 ,illustration 99 99 99 99 99 ,illustration3 ,,how ,,to ,,write ,a ,,business ,,letter4 ,,how ,,to ,,write ,a ,,business ,,letter ,considering the vast amount of business transacted by correspondence between the parties1 ,letter ,writing seems only second in importance to bookkeeping4 ,the merchant of the smaller cities or towns1 perhaps in the far west1 desires to order articles of merchandise from the wholesale house in ,new ,york or ,boston4 ,possibly a remittance is to be sent4 ,it may be that an error has occurred and needs correction4 ,credit is to be asked1 references given1 and a multitude of other matters call for adjustment through correspondence4 ,to write every conceivable variety and shade of meaning1 expressing the proper thought in the most fitting and appropriate language1 is indeed a rare and valuable accomplishment4 ,and when the proper language takes on the graceful and businesslike air of the well written letter1 with its several parts harmoniously arranged1 it is a combination of brain and skill which can hardly be overestimated4 ,illustration ,this subject1 therefore1 naturally divides itself into two parts3 ,the ,mechanical ,structure1 and the ,literature of a ,letter4 ,the former of these being the less difficult will be first considered4 ,,the ,,structure ,,of ,a ,,business ,,letter4 ,consists in the arrangement of its several parts1 with a view to the most harmonious effect4 ,excellent penmanship is very desirable1 but not absolutely essential4 ,the penmanship may indeed be poor1 but the arrangement of the several parts of the letter1 the neatness1 and finish1 may be such as to give it an attractive appearance1 while on the other hand1 the letter may be clothed in the most elegant penmanship1 and yet the construction be such as to stamp its author as a careless and indifferent person1 devoid of precision and order4 ,no one great thing1 but many little things carefully watched1 and attentively practiced1 make up the structure and dress of a business letter1 and give it a businesslike air4 ,the penmanship should be a neat1 strong hand1 very plain and legible1 and devoid of all flourish4 ,,paper ,,and ,,envelope4 ,the paper and envelopes used in business correspondence should be of a good1 durable quality1 and a white color is preferable4 ,cheap materials are not only unsatisfactory to the writer1 but may give the reader an unfavorable impression1 which would be an injury far exceeding the cost of the best stationery for a life time4 ,persons form impressions from very little things sometimes4 ,the size of a letter sheet in business correspondence should be about #hx#aj inches4 ,this sheet affords a sufficient space for a communication of ordinary length to be written on one side only1 which is essential in case the letter is copied in a letter press4 ,a sheet of paper1 note size1 7#ex#h7 is oftentimes used for brief communications of no special importance1 and not designed to be filed for future reference4 ,among professional men the commercial note sheet is more extensively used1 but with business men the letter size is considered preferable4 ,the envelope should correspond in size to that of the letter sheet1 and should be a trifle longer than one-half the length of the sheet4 ,thus in a sheet eight by ten inches1 one-half the length of the sheet is five inches1 and this requires the length of the envelope to be about five and a quarter inches4 ,its width is usually about three inches4 ,avoid the use of fancy colored and fancy shaped paper and envelopes4 ,these may not be objectionable in social correspondence among ladies1 but the gravity of business affairs does not admit of such display4 ,,the ,,heading4 ,with most firms engaged in business it has become a custom to have the business advertisement placed at the head of the letter page1 together with street1 number and city4 ,thus leaving only the date to be inserted to complete the heading4 ,in case the heading of the letter is to be entirely written1 it should be placed so as to occupy the right hand half of the first two lines at the top of the page4 ,if1 however1 the letter is to be a very brief one1 occupying only three or four lines1 the heading may then be placed lower down on the sheet1 so as to bring the body of the letter about the center of the sheet4 ,writing from a large city the heading should contain the street and number4 ,your correspondent1 in directing his answer will rely on the address given in the heading of your letter4 ,never be guilty of the blunder committed by ignorant persons of placing a part of the heading under the signature4 ,illustration3 #gfe ,market ,street1 ,philadelphia1 ,june #aj1 #ahhb4 ,illustration3 ,,diagram ,,of ,,the ,,structure ,,of ,a ,,letter4 ,the second line of the heading should begin a little farther to the right than the first line1 as seen above4 ,if the writer has a box at the ,post ,office and wishes his mail delivered there1 he may head his letter1 as on the following page3 ,illustration3 ,p4,o4 ,box #cfeg1 ,new ,york1 ,may #af1 #ahhb4 ,illustration3 ,chas4 ,a ,roberts ,wm4 ,j4 ,dennis ,office of ,,robert ,,dennis ,,dealers ,,in ,,fancy ,,and ,,staple ,,groceries1 #cbj ,jefferson ,street1 ,burlington1 ,va41 #ah ,writing from the principal cities of the ,united ,states it is not necessary to make the name of the state a part of the heading1 as that is supposed to be known and understood1 but with smaller cities the name of the state also1 should be given4 ,thus1 there is a ,quincy in ,illinois1 and also in ,massachusetts1 and unless the state were mentioned a person answering a letter from ,quincy1 would not know which state to direct his reply to4 ,in writing from an obscure town or village1 not only the state should be given1 but the county as well4 ,illustration3 ,ottawa1 ,la ,salle ,county1 ,ill41 ,december #bj1 #ahhb4 ,the punctuation of the heading and other parts of the letter1 is of great importance in the estimation of cultivated persons1 and something which can be learned by a little attention on the part of anyone1 in examining the forms here given4 ,,margin4 ,a margin three-quarters of an inch in width should be left1 on the side of the letter1 as shown in the diagram4 ,this is convenient for any mark or memorandum which your correspondent may desire to make concerning anything contained in the letter1 but its greater value lies in the open1 airy1 and cheerful dress which it imparts to the letter4 ,a margin too narrow conveys the idea of stinginess1 as if to economize paper1 while an irregular or zigzag margin conveys the idea of carelessness or want of precision4 ,on a sheet of note paper the margin may be only one-half inch in width1 thus making its width proportionate to the size of the sheet4 ,,address4 ,on the next line below the heading1 that is the third line from the top of the sheet1 and beginning at the left margin1 should be placed the ,address1 which consists of the name of the person to whom the letter is written1 together with his titles1 if any1 and his place of residence or business4 ,the letter is not complete without all this1 in the estimation of the business man4 ,it does not fully explain itself1 if the place of residence is not down as well as the name1 and in preserving a letter press copy1 this is quite essential for future reference4 ,illustration3 ,messrs4 ,samuel ,bliss ,co4 ,reading1 ,pa4 ,gentlemen3 ,or if the letter is written to a person living or doing business in a large city1 thus3 ,illustration3 ,mr4 ,james ,m4 ,cummings #fde ,broadway1 new ,york4 ,sir3 ,the names and residence should not be allowed to extend further to the right than about the center of the sheet1 thus leaving an open space between this and the heading of your letter4 ,in case the names or place of residence should be so long as to require it1 they may be placed thus3 ,illustration3 ,messrs4 ,richards1 ,shaw1 ,fitch ,winslow1 ,chicago4 ,gentlemen3 ,the words ,dear ,sir or ,gentlemen are sometimes placed farther to the left1 as in the above example1 but most business men in their correspondence place this complimentary address with reference to the words above them1 about three-quarters of an inch farther to the right1 as shown below4 ,illustration3 ,william ,d4 ,nelsen1 ,esq41 #agg ,erie ,st41 ,boston1 ,dear ,sir3 ,the custom of placing the address beneath the body instead of at the beginning of the letter1 is not much in vogue in business circles in this country1 most business men preferring to place the name and address at the head of the sheet1 and then write at it as if they were talking to the person himself4 ,when1 however1 the address is placed below the letter it should occupy the same position as to the margin1 etc41 as if placed at the beginning4 ,the custom is borrowed from the ,english1 and its use is confined mostly to government officials and professional men4 ,,body ,,of ,,the ,,letter4 ,this constitutes the written message4 ,it should begin on the same line with the words ,dear ,sir1 or ,gentlemen leaving after these words a small space4 ,in case the place of residence or business is not written in the address1 then the complimentary address of ,dear ,sir or ,gentlemen will be placed on the next line under the name1 or fourth line from the top of the sheet1 and the letter will begin on the fifth line from the top1 thus3 ,illustration3 ,mr4 ,henry ,l4 ,dunham1 ,dear ,sir3 ,in answer to your esteemed favor ,sometimes for the sake of convenience1 and the saving of time and labor1 the letter head has printed in the left corner1 above the address1 a blank form of memorandum as follows3 ,illustration3 ,referring to yours of444 ,,or1 ,in reply to your favor of4441 and after this introduction the writer is able speedily to get at the marrow of his letter1 without acknowledging the receipt of a former communication4 ,the body of the letter should be divided into as many paragraphs as there are distinct subjects in the letter1 or a new paragraph should be commenced at every change of the subject4 ,the habit which some persons have of tacking one subject to the end of another1 and thus making a letter one continuous paragraph of mixed up information1 instructions and requests1 is extremely objectionable4 ,it destroys the force of what is said1 instead of fixing each thought clearly on the mind of the reader2 it leaves him confused1 and he reads a second time and tries to get his ideas fixed and systematized1 or he throws aside the letter until he has more time in which to study it and get the meaning clear4 ,if the letter is long and is really concerning only one subject1 then it may properly be divided into paragraphs by separating the different divisions of the subject1 and giving a paragraph to each4 ,these should be arranged in their logical order4 ,wherever the letter is to contain numerous paragraphs to avoid omitting any of the items1 it is best to jot them down on a slip of paper1 then embody them in the letter in their natural order4 ,the first word of each paragraph should be indented1 or moved in from the margin1 usually about the width of the margin4 ,thus if the margin is three-fourths of an inch in width1 the paragraph should begin three-fourths of an inch from the margin4 ,some writers1 however1 prefer to commence the first word of the paragraph an inch from the margin1 and it is really not so essential what the distance is1 as that it should be uniform1 and all the paragraphs begin alike4 ,a little attention is necessary here4 ,in ordering goods make each article a separate paragraph4 ,,complimentary ,,closing ,,and ,,signature4 ,the complimentary closing consists of such words as ,yours truly1 ,respectfully1 etc41 and should be placed on the next line beneath the last one occupied by the body of the letter1 commencing a little to the right of the middle4 ,the signature should be placed underneath the words of respect1 and begin still a little farther to the right4 ,thus the conclusion of the letter will correspond in position and arrangement with the heading4 ,illustration3 ,yours truly1 ,john ,maynard4 ,the language of the complimentary closing should be governed by the relation between the parties1 and should correspond with the complimentary address4 ,the first letter between strangers should commence with ,sir and end with the word ,respectfully4 ,after the exchange of a few letters and a sort of business acquaintance may be said to exist between the correspondents1 then ,dear ,sir1 and ,yours truly1 may properly be introduced4 ,a little more cordial would be such a conclusion as the following3 ,illustration3 ,yours very truly1 ,rinold1 ,constable ,co4 ,the man of business is apt1 however1 to have one stereotyped beginning and ending to all his letters1 and seldom stops to discriminate between strangers and old customers in this respect4 ,often the conclusion may be connected to the closing paragraph with perfect grace and ease thus3 ,illustration3 ,hoping to receive the goods without delay1 ,i remain1 ,respectfully1 ,henry ,p4 ,bowen4 ,in the signature of a letter1 especial care should be exercised4 ,bear in mind that names of persons are not governed by the rules of spelling1 and words which precede or follow1 proper names will not aid us in deciphering them if they are poorly written4 ,illustration3 ,a ,,model ,,business ,,letter4 #adf ,s4 ,tenth ,street1 ,cincinnati1 ,march #aa1 #ahhd1 ,messrs4 ,arnold1 ,constable ,co41 ,broadway #aith ,sts1 ,new ,york4 ,gentlemen3 ,inclosed please find ,new ,york ,exchange in settlement of your ,invoice of the #ast inst4 less ,cash discount4 ,amount of ,invoice1 #cbe4hj ,cash discount #e #af4bi ------ ,draft inclosed #cji4ea ,the goods have been received1 and are very satisfactory in both quality and price4 ,you may expect another order soon4 ,yours truly1 ,james ,z4 ,wilson ,co4 ,the young person who would learn to write a good business letter1 should1 with pen1 ink and suitable paper1 sit down and practice faithfully after the above model4 ,write and re-write it a dozen times or more1 until your letter resembles it closely4 ,then take any of the models for letters given near the close of this chapter1 and with this matter1 write a letter which will conform with the foregoing model in appearance and dress4 ,write the same matter over again1 and improve it in its defects4 ,criticise each line and word4 ,see that no words or letters are omitted1 and that the punctuation is according to the models in this book4 ,eliminate all ungainly letters1 shorten the loops1 see that each letter rests on the line1 and that1 withal your page is clean and regular4 ,the person who will thus devote a little earnest study and practice1 may early acquire the valuable accomplishment of writing a pleasing business letter1 so far as the mechanical structure goes4 ,,addressing ,,the ,,envelope4 ,after the letter is finished1 and while it yet lies open before you1 the ,envelope should be addressed4 ,as before stated1 the directions on the envelope must conform to the address at the beginning of the letter1 hence the necessity for addressing the envelope before the letter is folded4 ,the first line of the address of the envelope should consist of the name of the person or firm to whom the letter is written1 together with any appropriate titles1 and should be written across or a little below the middle of the envelope1 but never above it1 beginning near the left edge4 ,the space between this first line and the bottom of the envelope should be about equally divided among the other lines1 each of which begins still farther to the right than the one above1 thus3 ,illustration3 ,messrs4 ,arnold1 ,constable ,co41 ,cor4 ,broadway #aith ,sts41 ,new ,york ,city4 ,when writing to a person in a large city the number and street should be a part of the address1 and may be placed as in the above form1 or in the left hand lower corner as follows3 ,illustration3 ,lewis ,h4 ,taylor1 ,esq41 ,chicago1 #aah ,wabash ,ave4 ,ill4 ,in case the letter is addressed in care of any one this should be placed in the lower left corner4 ,if a letter of introduction1 the words ,introducing ,mr4 ,john ,smith1 or similar words1 should be placed in this corner4 ,letters addressed to small towns or villages should bear the name of the county as follows3 ,illustration3 ,mr4 ,henry ,d4 ,chambers1 ,washington1 ,porter ,county1 ,ala4 ,or the name of the county may be placed in the lower left corner4 ,the ,post ,office box number is usually placed in the lower left corner4 ,,folding ,a ,,letter4 ,having written an excellent letter1 and faultlessly addressed the envelope1 all may be easily stamped as unbusiness-like1 and spoiled1 by improperly performing so simple a part as the folding4 ,remember that excellent rule that1 whatever is worth doing should be well done4 ,with the letter sheet lying before you1 turn the bottom edge up so that it lies along with the top edge1 thus making a fold in the middle1 which press down with the thumb nail or with a paper folder4 ,then fold the right edge over so that it falls two-thirds the distance across the sheet1 and press down the edge4 ,next fold the left edge of the sheet over to the right1 breaking the fold at the edge of the part folded over just before4 ,in case a check1 note1 draft1 bill or currency is to be sent by letter1 it should be placed on the upper half of the sheet as it lies open1 and then the letter should be folded the same as if it were not there4 ,this will fold the paper or document in the letter so that it will be difficult to extract it while being transmitted in the mails1 and so that it will not be dropped or lost in opening the letter4 ,the letter is now folded so that it will be of equal thickness in every part of the envelope4 ,insert the last broken or folded edge in the envelope first1 with original edges of the sheet at the end of the envelope which the stamp is on2 when taken from the envelope the letter will then be proper side up4 ,,the ,,literature ,,of ,a ,,letter4 ,to be able to compose a letter requires more ability than to give it the proper arrangement and mechanical dress4 ,a mind well stored with useful knowledge as well as command of language1 is necessary in writing a letter on general subjects4 ,the strictly business letter requires a thorough understanding of the facts concerning which the letter is written1 and these facts to be set forth in plain and unmistakable language4 ,all display of rhetoric or flourish of words is entirely out of place in the sober1 practical letter of business4 ,the proper use of capital letters1 punctuation1 and correct spelling are essential to the well written letter1 and with a little care and striving may be easily acquired4 ,,arrangement ,,of ,,items4 ,as stated before1 each item or subject in a letter should be embraced in a separate paragraph4 ,these should be arranged in the order in which they would naturally come1 either in point of time1 importance1 or as regards policy4 ,never begin a letter abruptly with a complaint1 but rather bring in all unpleasant subjects toward the close4 ,if an answer to a letter of inquiry1 take up the questions as they are asked1 indicate first what the question is1 and then state clearly the answer4 ,the first paragraph should acknowledge the receipt of the communication now to be answered1 giving date and indicating its nature and contents1 thus3 ,illustration3 ,your letter of the #ajth instant concerning damaged goods is received1 etc4 ,the closing paragraph usually begins with such words as ,hoping1 ,trusting1 ,awaiting1 ,thanking1 or similar expressions1 and is complimentary in its tone and designed as a courtesy4 ,,brevity4 ,business letters should be brief and to the point4 ,the best letter states clearly all the facts in the fewest words4 ,brevity is not inconsistent with a long letter1 as so much may need to be said as to require a long letter1 but all repetitions1 lengthy statements and multiplication of words should be avoided4 ,use short sentences1 and make every word mean something4 ,short sentences are more forcible1 and more easily understood or remembered1 than long drawn out utterances4 ,,style4 ,style refers to the tone1 air1 or manner of expression4 ,dignity and strength should characterize the style of the business letter4 ,no ornament of expression or eloquence of language is necessary or appropriate in a correspondence between business men4 ,come to your meaning at once4 ,state the facts4 ,let every sentence bristle with points4 ,the successful business man must possess energy1 decision1 and force1 and these qualities should be conspicuous in his correspondence in order to command respect4 ,never use loose or slang expressions4 ,the business man should be a gentleman4 ,indulge in no display of superior knowledge or education1 but temper each paragraph with respect and deference to others4 ,the learner who would aspire to write a good letter1 should1 after having finished his attempt1 go over each sentence carefully and wherever the pronoun ,i occurs1 modify the expression so as to leave this out4 ,,ordering ,,goods4 ,in ordering goods of any kind1 care should be used to state very explicitly the color1 size1 quality1 and quantity of the articles desired4 ,if manufactured goods1 the name of the manufacturer1 or his trade mark or brand should be given4 ,also state when you desire the goods shipped and in what way4 ,if by freight or express1 state what ,freight line or ,express ,company4 ,,sending ,,money ,,by ,,letter4 ,paper currency should seldom be trusted to pass through the mails1 as the liability to loss is too great4 ,better send draft or ,p4 ,o4 money order1 and in every case the amount of the remittance should be stated in the letter1 and also whether by draft or otherwise sent4 ,the letter may become important evidence in regard to payment at some future time4 ,,instructions4 ,in giving instructions to agents1 manufacturers and others1 let each order occupy a separate paragraph4 ,state in unmistakable language the instructions desired to be conveyed4 ,if possible a diagram or plan should be enclosed in the letter4 ,cautions and complaints1 if any1 should be clearly set forth in paragraphs near the close of the letter4 ,a ,,dunning ,,letter4 ,state when the debt was contracted1 its amount1 the fact of it having been long past due1 the necessity for immediate payment1 and any other facts depending on the peculiarities of the case1 which it may seem best to make use of1 such as promises to pay1 which have not been met2 the inconvenience as well as injury and distrust caused by such irregularities1 etc4 ,,letters ,,of ,,introduction4 ,be just and truthful1 avoiding any stereotyped form in letters of introduction4 ,never give a letter of introduction unless you have entire confidence in the person to whom it is given2 it may reflect on your character or be used against you4 ,be very guarded that no expressions may be construed into a letter of credit1 thus making the writer liable for payment4 ,use no unfounded statements or assertions1 over-estimating your friend1 as these may prove untrue4 ,willing to extend a favor to a friend by giving a letter of introduction1 do not be guilty of introducing him to any one in whom he may not place confidence1 as he might be a loser by such4 ,,form ,,of ,a ,,letter ,,ordering ,,goods4 #abh ,jackson ,street1 ,,richmond1 ,,va41 ,may #bd1 #ah--4 ,messrs4 ,,jones ,,smith1 #hfg ,market ,st41 ,philadelphia4 ,gentlemen3 ,please ship me by ,fast ,freight as soon as possible the following goods3 #c hhds4 ,n4 ,o4 ,molasses4 #a bbl4 ,granulated ,sugar4 #e chests ,english ,breakfast ,tea4 #b sacks ,mocha ,coffee1 wanted not ground4 #e boxes ,colgate's ,toilet ,soap4 ,i will remit the amount of the invoice immediately upon the receipt of the goods4 ,yours respectfully1 ,,james ,c4 ,,adams4 99 99 99 99 99 ,,ordering ,,goods ,,and ,,enclosing ,,price4 ,,richmond1 ,,ind41 ,dec4 #bi1 #ah--4 ,messrs4 ,,marshall ,,field ,co41 ,chicago1 ,ill4 ,gentlemen3 ,please forward me by ,american ,express at once #a ,lancaster ,spread1 #c4ej #ab yds4 ,gingham1 small check4 7#ae;c47 #a4hj #c doz4 ,napkins 7#c4jj71 #i4jj ----- #ad4cj ,for which ,i inclose ,p4,o4 ,money order4 ,hoping to receive the goods without delay1 ,i am1 ,respectfully1 ,,william ,l4 ,,miller4 99 99 99 99 99 ,,desiring ,,to ,,open ,,an ,,account4 ,,dayton1 ,,ohio1 ,oct4 #ab1 #ah--4 ,messrs4 ,,holmes ,,wilson1 ,detroit1 ,mich4 ,gentlemen3 ,having recently established myself in the retail ,hardware trade in this city1 with fair prospects of success1 and being in need of new goods from time to time1 would like to open an account with your highly respectable house4 ,my capital is small1 but ,i have the satisfaction of knowing that what little ,i possess is the fruit of my own industry and saving4 ,i can refer you to the well known firm of ,smith1 ,day ,co41 of this city1 as to my character and standing4 ,should my reference prove satisfactory1 please forward me at once by ,u4,s4 ,express1 #b ,butchers' ,bow ,saws #a_/b doz4 ,mortise ,locks1 with ,porcelain ,knobs4 #b kegs #h;d ,nails1 and charge to my account4 ,hoping that my order may receive your usual prompt attention1 ,i am1 ,yours respectfully1 ,,henry ,m4 ,,barrows4 99 99 99 99 99 ,,letter ,,of ,,credit4 ,,lexington1 ,,ky41 ,june #be1 #ah--4 ,messrs4 ,,dodge1 ,,manor ,,devoe1 ,new ,york ,city4 ,gentlemen3 ,please allow the bearer of this1 ,mr4 ,james ,curtis1 a credit for such goods as he may select1 not exceeding ,one ,thousand dollars1 and if he does not pay for them1 ,i will4 ,please notify me in case he buys1 of the amount1 and when due1 and if the account is not settled promptly according to agreement1 write me at once4 ,yours truly1 ,,hiram ,,duncan4 99 99 99 99 99 ,,inclosing ,,an ,,invoice4 #abe ,lake ,street1 ,,chicago1 ,nov4 #ae1 #ah--4 ,,samuel ,d4 ,,prentice1 ,esq41 ,vevay1 ,ind4 ,dear ,sir3 ,inclosed please find invoice of goods amounting to #bah4fj1 shipped you this day by the ,b4 ,o4 ,express1 as per your order of the #aath inst4 ,hoping that the goods may prove satisfactory1 and that we may be favored with further orders1 we remain1 ,yours truly1 ,,sibley1 ,,dudley ,,co4 99 99 99 99 99 ,,letter ,,of ,,introduction4 #afh ,olive ,street1 ,,st4 ,,louis1 ,june #d1 #ah--4 ,,henry ,m4 ,,bliss1 ,esq41 ,boston4 ,dear ,sir3 ,this will introduce to you the bearer1 ,mr4 ,william ,p4 ,hainline1 of this city who visits ,boston1 for the purpose of engaging in the ,hat1 ,cap and ,fur trade4 ,he is a young man of energy and ability1 and withal1 a gentlemen in every sense4 ,any assistance you may render him by way of introduction to your leading merchants or otherwise1 in establishing his new enterprise will be duly appreciated by both himself and ,yours truly1 ,,james ,w4 ,,brooking4 99 99 99 99 99 ,,inclosing ,,remittance4 ,,milwaukee1 ,,wis41 ,feb4 #ah1 #ah--4 ,messrs4 ,,arnold1 ,,constable ,co41 ,new ,york4 ,gentlemen3 ,the goods ordered of you on the #c;d inst4 have been received and are entirely satisfactory in both reality and price4 ,enclosed please find ,new ,york exchange for #haf4bc1 the amount of your bill4 ,thanking you for your promptness in filling my order1 ,i am1 ,yours respectfully1 ,,henry ,,goodfellow4 99 99 99 99 99 ,,inclosing ,,draft ,,for ,,acceptance4 ,,new ,,york1 ,aug4 #h1 #ah--4 ,messrs4 ,,webster ,,dunn1 ,cairo1 ,ill4 ,gentlemen3 ,inclosed we hand you ,draft at #cj days for acceptance for #ibh4ae1 the amount of balance due from you to us to the present date4 ,we shall feel obliged by your accepting the same1 and returning it by due course of mail4 ,awaiting further favors1 we are1 ,very truly yours1 ,,dodge1 ,,holmes ,,co4 99 99 99 99 99 ,,inclosing ,a ,,statement ,,of ,,account4 ,,chicago1 ,march #a1 #ah--4 ,messrs4 ,,chase ,,howard1 ,south ,bend1 ,ind4 ,gentlemen3 ,inclosed please find a statement of your account for the past three months1 which we believe you will find correct4 ,we shall feel obliged by your examining the same at your earliest convenience1 and shall be happy to receive your check for the amount or instructions to draw on you in the ordinary course4 ,we are1 gentlemen1 ,yours truly1 ,j4,v4 ,,farwell ,,co4 99 99 99 99 99 ,a ,,dunning ,,letter4 ,,denver1 ,,col41 ,june #cj1 #ah--4 ,,james ,c4 ,,adams1 ,esq41 ,great ,bend1 ,kansas4 ,dear ,sir3 ,allow me to remind you that your account with me has been standing for several months unsettled4 ,i should not even now have called your attention to it1 were it not that in a few days ,i must meet a heavy bill1 and must rely in part on your account to furnish me the means4 ,i would1 therefore1 esteem it a great favor if you would let me have either the whole1 or at least the greater part of your account in the course of a week or ten days4 ,thanking you for past favors1 ,i remain1 ,sir1 ,yours truly1 ,a4,r4 ,,morgan4 99 99 99 99 99 ,,an ,,application ,,for ,a ,,situation ,,in ,,business4 ,paste the ,advertisement at the head of the sheet1 and write as follows3 #abd ,fayette ,street1 ,,syracuse1 ,n4 ,y41 ,sept4 #ag1 #ah-- ,,journal ,,office1 ,city4 ,dear ,sir3 ,in reply to the above advertisement ,i would respectfully offer my services4 ,i am #ai years of age1 have a good education1 and have had some experience in business1 having assisted my father in his grocery store4 ,i am not afraid of work1 and never allow myself to be idle when there is work to be done4 ,i can refer you as to my character1 to ,mr4 ,j4,h4 ,trout1 president of the ,gas ,company1 who has known me all my life4 ,in reference to salary1 ,i leave that with you1 but feel certain that ,i could earn five dollars per week for you4 ,hoping to have the pleasure of an interview1 ,i remain1 ,respectfully1 ,,henry ,,otis4 99 99 99 99 99 ,,asking ,,permission ,,to ,,refer ,,to ,a ,,person4 ,,syracuse1 ,n4 ,y41 ,sept4 #ag1 #ah--4 ,j4,h4 ,,trout1 ,esq41 ,dear ,sir3 ,i beg to inform you that in applying for a situation this morning1 advertised in the ,journal1 ,i took the liberty of using your name as a reference4 ,the length of time ,i have been honored with your acquaintance1 and the words of encouragement which you have given me heretofore1 lead me to hope you would speak favorably in this instance1 adding this to the numerous obligations already conferred upon ,your obedient servant1 ,,henry ,,otis4 99 99 99 99 99 ,,inquiring ,,as ,,to ,,business ,,prospects4 ,,newark1 ,,ohio1 ,june #ae1 #ah--4 ,mr4 ,j4,d4 ,,shaylor1 ,denver1 ,col4 ,my ,dear ,sir3 ,as ,i told you a year ago1 ,i have been thinking seriously of disposing of my small business here and locating in some live and promising city out west1 where ,i can grow up with the country as you are doing4 ,will you have the kindness to sit down and write me at your convenience1 full information in regard to the prospects of business1 price of rents1 cost of living1 etc41 in your city1 and any other information1 especially in regard to the hardware trade4 ,if you will thus kindly give me the facts on which ,i can base a calculation1 and all is favorable1 ,i will probably visit ,denver this fall1 and eventually become your neighbor4 ,yours very truly1 ,j4,o4 ,,goodrich4 99 99 99 99 99 ,,letter ,,of ,,recommendation4 ,,grand ,,haven1 ,mich41 ,may #ag1 #ah--4 ,to ,,whom ,,it ,,may ,,concern3 ,mr4 ,henry ,mc,pherson1 who is now leaving our employ1 has been in our office for the past two years1 during which time he has faithfully attended to his duties1 proving himself to be industrious and thoroughly reliable4 ,he is a good penman1 correct accountant1 and acquainted with correspondence4 ,we shall at any time cheerfully respond to all applications we may have regarding his character and abilities1 and wish him every success4 ,yours truly1 ,,wood ,,hill4 99 99 99 99 99 ,,notice ,,of ,,dissolution ,,of ,a ,,partnership4 ,,davenport1 ,,ia41 ,dec4 #aj1 #ah--4 ,,jas4 ,l4 ,,bingham ,,co41 ,cedar ,rapids1 ,ia4 ,gentlemen3 ,on the #ast of ,january next the partnership for the past ten years existing between ,geo4 ,h4 ,clark and ,henry ,webster1 wholesale grocers in this ,city1 will expire by limitation of the contract4 ,the firm takes this opportunity to thank its customers and friends for their generous patronage and support1 whereby the business of the house grew to such large proportions4 ,after the first of ,january the business will be carried on at the old stand1 ,nos4 #gf and #gh ,main ,st41 by ,henry ,webster and ,cyrus ,d4 ,bradford1 under the firm name of ,webster ,bradford4 ,we are1 gentlemen1 ,your obedient servants1 ,,clark ,,webster4 99 99 99 99 99 ,,recommending ,a ,,successor ,,in ,,business4 ,,cincinnati1 ,,ohio1 ,dec4 #ae1 #ah--4 ,,to ,,the ,,public3 ,it is with some feeling of regret that we announce our retirement from the business on the beginning of the new year4 ,our stock and premises will then be transferred to ,messrs4 ,franklin and ,warren1 whom we cheerfully present to your notice1 and feel it our duty to recommend them for a continuance of that liberal confidence and patronage which you have bestowed on us during the past twenty years4 ,both these young gentlemen have been clerks of ours for several years past1 and are in every way efficient and capable to continue the business4 ,we are ,respectfully1 ,,johnson ,,fox 99 99 99 99 99 ,illustration3 ,,elements ,,of ,,success ,,in ,,business4 ,,elements ,,of ,,success ,,in ,,business ,in order to succeed in business life1 it is necessary to cultivate and develop certain qualities and traits of character4 ,these are a portion of the capital of the successful man1 and a more essential portion than money or goods4 ,,honesty4 ,sharp practice may bring a temporary gain but in the long run of life that man will be far ahead who deals squarely and honestly at all times4 ,a thoroughly honest clerk will command a higher salary than one of equivocal habits1 while the merchant who has a reputation for honesty and truthfulness in regard to the quality and value of his goods1 will on this account he favored with a considerable custom4 ,the business man whose word is as good as his bond can in any emergency1 control large amounts of capital1 the use of which brings him a rich return1 while the man who sells his neighbor's good opinion for a temporary gain1 will find that he has discounted his future success1 but taking an advantage at the cost of ten tines its value4 ,,industry4 ,no other quality can take the place of this1 and no talents of mind1 however excellent1 will bring success without labor2 persistent systematic labor4 ,the young man who expects to find some royal road to success with little or no effort1 or who imagines that his mental abilities will compensate for a lack of application1 cheats and ruins himself4 ,horace ,greeley probably never said a grander thing than this3 ,the saddest hour in any man's career is that wherein he1 for the first time1 fancies there is an easier was of gaining a dollar than by squarely earning it4 and ,horace ,greeley was himself an example of success through industry4 ,image3 ,,counsel ,,and ,,advice4 ,it is not genius1 but the great mass of average people1 who work1 that make the successes in life4 ,some toil with the brain1 and others toil with the hand1 but all must toil4 ,industry applies to hours in business and out of business4 ,it means not only to perform all required work promptly1 but to occupy spare moments usefully1 not to idle evenings1 and to rise early in the morning4 ,an ,transcriber's ,note3 ,the original text reads 'employe' employee should not confine himself to his mere obligatory duties4 ,he should be ready to work sometimes over hours or in other departments if it is desired of him4 ,willingness to work is one of the finest qualities in a character1 and will compensate for many other deficiencies4 ,,memory4 ,this faculty1 always so useful1 is pre-eminently so to the business man4 ,it must be both retentive and quick4 ,by proper training this faculty may be so cultivated that names1 dates and events to a surprising number may be readily recalled4 ,the ability to greet a customer by calling him by name is considered very valuable in any class of business4 ,it makes a very agreeable impression when a man who has not seen us but once or twice1 and who is not expecting us1 meets us promptly as we enter his store1 with1 ,why1 ,mr4 ----1 how do you do8 ,glad to see you4 ,when did you leave ,newark8 ,we feel as if we had occupied that man's thoughts since we saw him before4 ,he appreciates us1 and we feel like patronizing him4 ,whereas1 on the other hand to meet a customer with a blank1 inquiring expression1 and greet him with1 ,your face is familiar1 but ,i can't recall your name4 is unpleasant and tends to drive away custom4 ,every hotel keeper knows the value of this greeting of customers4 ,facts1 figures and dates are very necessary to remember in business1 and these often form the basis of a business transaction or venture by which large profits are made4 ,superior ability in remembering prices and their fluctuations has been the secret of more than one brilliant success4 ,desultory reading injures the memory1 while close application to a subject1 recalling the various points therein1 tends greatly to improve this faculty4 ,the clerk or employee ,transcriber's ,note3 ,the original text reads 'employe' in receiving instructions from his principal should endeavor to impress every point clearly on his mind1 and retain them there until they are carried out in action4 ,carelessness and forgetfulness often causes the discharge of otherwise worthy and competent young persons1 as employers do not like to repeat their orders4 ,,promptness4 ,a very essential element in the character of the business man is promptness4 ,filling all engagements at exactly the appointed time1 answering letters or forwarding goods with promptness1 the man of business finds that much more can be accomplished and with far greater accuracy1 than by a loose system of putting off till tomorrow1 or according to convenience4 ,not only so1 but competition in business is such that the merchant or tradesman who does not deal with promptness can hardly expect to hold his custom4 ,young men starting out in the world should form the resolution of doing everything on time4 ,better to be ahead in the performance of duties than behind4 ,this promptness then acts as a stimulant in itself1 and is oftentimes the means of winning success in an enterprise4 ,a thing that is worth the doing1 ought to be done quickly when the time is ripe for it4 ,a prompt man or woman is valued1 as he respects his word and has due regard for the convenience of others4 ,,executive ,,ability4 ,wavering1 timid and uncertain1 the man without executive ability never achieves distinction in active life4 ,intelligence to decide on any measure1 firmness in adhering to the decision1 and force of will in carrying it out1 constitute executive ability1 and are as essential to the business man as his stock in trade4 ,the timid man never makes up his mind until after the opportunity is past1 or decides1 then recalls his decision1 and feels incapable of promptly estimating all the facts in the case4 ,this weakness is oftentimes natural1 but more frequently it is a bad habit which should be broken up4 ,rashness is to decide and act without taking the trouble to weigh intelligently the facts in the case4 ,this is inexcusable folly1 and always brings serious trouble sooner or later4 ,through executive ability the labor or services of one man may be made to produce largely1 or without proper direction such services may be almost worthless2 and in the case of many employees ,transcriber's ,note3 ,the original text reads 'employes' under one executive head1 the results of this combined labor may be great success1 or where executive ability is wanting1 a great failure4 ,the successful farmer1 merchant1 manufacturer1 banker1 and professional man must have this combination of ability1 firmness1 and will power4 ,,perseverance4 ,those who put their minds on their work1 whatever kind that may be1 and persist in its thorough execution2 who get interested in something for their own advancement1 that they may become more capable as men and women of sense and tact2 such persons have a lively appreciation of the fact that success is never more certain to be gained by any other course4 ,these people have a just pride in learning the best methods of giving expression to the faculties and powers they possess1 and which they desire to make the most of4 ,it is incumbent that they do all in their power for their own and other people's good4 ,feeling this1 an ever present incentive keeps them employed1 and they are never idle4 ,illustration ,if one does not succeed from persisting in doing the best he knows how1 he may conclude that the ministry of failure is better for him than any worldly success would be4 ,,civility4 ,good behavior is an essential element of our civilization4 ,it should be displayed every day through courteous acts and becoming manners4 ,politeness is said to be the poetry of conduct2 and like poetry1 it has many qualities4 ,let not your politeness he too florid1 but of that gentle kind which indicates a refined nature4 ,in his relations with others1 one should never forget his good breeding4 ,it is a general regard for the feelings of others that springs from the absence of all selfishness4 ,no one should behave in the presence of others as though his own wishes were bound to be gratified or his will to control4 ,illustration ,in the more active sphere of business1 as in the larger localities where there is close competition1 the small merchant frequently outstrips his more powerful rival by one element of success1 which may be added to any stock without cost1 but cannot be withheld without loss4 ,that element is civility4 ,a kind and obliging manner carries with it an indescribable charm4 ,it must not be a manner that indicates a mean1 groveling1 timeserving spirit1 but a plain1 open1 and agreeable demeanor that seems to desire to oblige for the pleasure of doing so1 and not for the sake of squeezing an extra penny out of a customer's purse4 ,,integrity4 ,the sole reliance of a business man should be in the integrity of his transactions1 and in the civility of his demeanor4 ,he should make it the interest and the pleasure of a customer to come to his office or store4 ,if he does this1 he will form the very best connections1 and so long as he continues this system of business1 they will never desert him4 ,no real business man will take advantage of a customer's ignorance1 nor equivocate nor misrepresent4 ,if he sells goods1 he will have but one price and a small profit4 ,he will ere long find all the most profitable customers--the cash ones--or they will find him4 ,if such a man is ever deceived in business transactions1 he will never attempt to save himself by putting the deception upon others2 but submit to the loss1 and be more cautious in future4 ,in his business relations1 he will stick to those whom he finds strictly just in their transactions1 and shun all others even at a temporary disadvantage4 ,the word of a business man should be worth all that it expresses and promises1 and all engagements should be met with punctilious concern4 ,an indifferent or false policy in business is a serious mistake4 ,it is fatal to grasp an advantage at ten times its cost2 and there is nothing to compensate for the loss of a neighbor's confidence or good will4 ,the long-established customs and forms of business1 which in these times are assumed to be legitimate1 already have within them enough of the elements of peculiarity1 commonly termed tricks of trade1 or1 in the sense of any particular business1 tricks of the trade4 ,therefore it does not behoove any active man to make gratuitous additions of a peculiar nature to the law of business4 ,on the contrary1 all should strive to render business transactions less peculiar than they are4 ,,economy4 ,one may rest in the assurance that industry and economy will be sure to tell in the end4 ,if in early life these habits become confirmed1 no doubt can exist as to the ultimate triumph of the merchant in attaining a competency4 ,there should be no antagonism between economy and a generous business policy4 ,narrow selfishness is to be avoided in the use of money or means4 ,in buying goods1 one should not take advantage of another's necessities to beat him down to a figure which leaves him little or no profit1 perhaps a loss1 because he must have money4 ,this is against manhood and is a ruinous policy1 because it tends to picayunishness and chicanery4 ,a sacred regard for the principles of justice forms the basis of every transaction1 and regulates the conduct of the upright man of business4 ,illustration ,if economy is wealth1 it is not so because of a niggardly and parsimonious policy4 ,perhaps the simplest1 fewest and best rules for economical business are these1 by observance of which a noted merchant amassed a large fortune3 #a4 ,obtain the earliest and fullest information possible in regard to the matter in hand4 #b4 ,act rapidly and promptly upon it4 #c4 ,keep your intentions and means secret4 #d4 ,secure the best ,transcriber's ,note3 ,the original text reads 'employes' employees you can obtain1 and reward them liberally4 ,proprietors of institutions will early discover that order1 and neatness1 are necessary as economical agents in prosecuting a successful business4 ,and the youth who would grow up to become well-to-do1 to gain complete success1 to be a valuable member and assume a position in society1 should take pains to acquire habits of cleanliness1 of order1 and of business4 ,to this effect each one may early learn the simple rules of health and good order by paying reasonable attention to those so-called minor details1 which pertain to the well-being of the person1 and which must be faithfully observed in order to avoid failure and win success4 ,a person1 young or old1 in or out of business1 may keep a memorandum-book in his pocket1 in which he notes every particular relative to appointments1 addresses1 and petty cash matters4 ,an accurate account of personal expenses should be kept1 which should be balanced each week4 ,by this means each individual will be more careful and economical in his expenditures1 and generally live within his income4 ,he must be reasonable in spending1 or his memorandum or record-book1 if it be honestly kept1 will stand to his discredit4 ,a well-kept memorandum-book is often very useful1 as it is very convenient1 and sometimes serves to settle a troublesome query1 arising in other minds1 by which the possessor is absolved from the prejudice of doubt4 ,young people who expect to labor with their hands for what they have of this world's goods1 or rise by their own efforts1 should by all means acquire habits of economy1 learn to save1 form correct habits1 and no time will be required overcoming these4 ,so surely as they do this1 so surely will they be in a situation to ask no special favors4 ,every man wants to learn to look out for himself and rely upon himself4 ,every man needs to feel that he is the peer of every other man1 and he cannot do it if he is penniless4 ,money is power1 and those who have it exert a wider influence than the destitute4 ,hence it should be the ambition of all young men to acquire it1 as well as to store their minds with useful knowledge4 ,,getting ,a ,,situation4 ,in seeking a situation1 it is always best to appear in person if practicable4 ,a business man who requires the services of a salesman or clerk1 a bookkeeper1 stenographer1 or some one to remain in his employ a considerable time1 usually prefers to see an applicant and have a few words with him about the work that is to be done4 ,if an application has to be made by letter1 it should be done in the handwriting of the applicant4 ,it may be brief1 and should include references4 ,it is best for a young man to learn a trade4 ,in this country the trades offer more stable means of subsistence than do other departments of active life4 ,his knowledge of a trade will form no bar to any effort he may afterward make to rise to a higher or more congenial calling4 ,when a position has been obtained by an applicant1 he should at once proceed to render himself indispensable to his employer by following up the details of his work in a conscientious and agreeable manner4 ,thus he will gain confidence and grow in favor with men who are quick to recognize merit1 and who respond to that which contributes to the success of a meritorious man4 ,illustration ,there is always room in every business for an honest1 hard-worker4 ,it will not do to presume otherwise2 nor should one sit down to grumble or concoct mischief4 ,the most perilous hour of one's life is when he is tempted to despond4 ,he who loses1 his courage loses all4 ,there are men in the world who would rather work than be idle at the same price4 ,imitate them4 ,success is not far off4 ,an honorable and happy life is before you4 ,lay hold of it4 99 99 99 99 99 ,illustration3 ,,detecting ,,counterfeit ,,money4 ,,detecting ,,counterfeit ,,money ,the desire to accumulate property is one of the noblest that nature has implanted in man1 and it is through the successful results of this desire1 we are enabled to point with unerring certainty to the disembarking line1 which so surely characterizes the advanced educated1 refined and civilized man from that of the wild savage1 whose highest desire is to slay and rob his fellow men1 and proudly exhibit their scalps1 or the plunder he has acquired1 as evidence of his cunning or courage4 ,it is through this inborn desire to accumulate that man is willing to labor1 toil1 suffer1 and forego present gratifications for the hope of future greater satisfactions2 that has resulted in the building and equiping the mighty ships of commerce1 whose white1 spreading canvas dots every sea where commerce may be known1 or where the interests of ,god's creatures may best be served4 ,it is through this desire1 coupled with unremitting toil1 that we owe everything of permanent enjoyment1 of enlightenment and of prosperity4 ,the millions of dollars of paper money which is handled every day as the natural fruit of toil and saving through the many and diversified transactions in the vast1 illimitable and ever rapidly developing field of commerce1 is but the representative of ownership of property4 ,if this representative is what it purports on its face to be1 each and every one who receives it in exchange for services or commodities1 owns not merely a piece of paper1 with designs1 words and promises printed or engraved thereon1 but an interest or an undivided whole in a farm1 a block of buildings or a store well stocked with merchandise1 which1 in his estimation1 at least1 is more desirable to him than the labor or commodity for which he has voluntarily made the exchange2 but1 if on the contrary1 it is other than what it purports on its face to be1 he finds that he is the owner of a piece of paper whose value is nil4 ,there is1 at the present writing1 #ahhd1 nearly eight hundred million dollars of paper currency in the ,united ,states1 consisting of greenbacks and national currency1 a great portion of which is in actual circulation1 and it has been estimated by eminent authorities1 who occupy positions of trust in the various departments through which the financial machinery of this vast sea of paper money is daily circulated1 that there is in circulation nearly one-fifth of this amount in counterfeit money1 or about one hundred and sixty million dollars2 and not one dollar of this counterfeit money owes its circulation to any excellence of the work in its manufacture1 but wholly to the general ignorance of those who handle it1 as to what is required to constitute a genuine bill4 ,the time will come when the ,united ,states will redeem all of its issue of paper money1 when those who are holding any of this counterfeit money will have to stand the loss to the extent of the sum in their possession4 ,to all of those who are willing to take a small portion of their time each day for a few weeks in learning just what it takes to constitute a genuine bill1 there need be no necessity of ever losing anything by counterfeiters1 as it is impossible for them to make bills which will in any way approach the beauty and exactness of the genuine ones4 ,there is not at the present time1 nor has there ever been in the past1 nor will there ever be in the future1 a counterfeit bill made that cannot be detected at sight2 and the positive knowledge of how to know at all times when a bill is genuine and when not is within the reach of all those who may have the privilege of reading the following information or infallible rules with a genuine desire to be benefited thereby4 ,,devices ,,and ,,frauds4 ,various devices are resorted to by a numerous gang or body of persons1 to get on in the world without turning their attention to legitimate and useful employments4 ,this class includes many that are not engaged in the practice of counterfeiting and putting forth bad money1 but who make themselves felt in various ways through vain tricks and schemes1 which are1 to all intents and purposes1 frauds4 ,business men are generally apt at detecting and turning off petty schemes1 but they find it best to have the means with which they may deal successfully as against regular swindlers1 forgers and counterfeiters4 ,,counterfeit ,,and ,,genuine ,,work4 ,illustration3 ,,detecting ,,counterfeit ,,money ,as indicated above1 counterfeit notes are issued and put into the channels of circulation in abundance every year by those engaged in the practice of counterfeiting4 ,these notes are often such good imitations of the genuine that it is quite difficult to discern the difference4 ,that he may protect himself1 each business man should have some definite knowledge of a genuine bank-note4 ,the engraving of a genuine bank note1 in most all of its parts1 is done by machinery1 and it is more exact and perfect4 ,on the contrary1 most all parts of counterfeit notes are done by hand4 ,counterfeiters cannot afford to purchase machinery1 such as is used for the production of genuine notes4 ,the cost of such machinery is between #ajj1jjj1 and #aej1jjj1 and if it were in wrong hands it would be always liable to seizure and confiscation4 ,in order to prevent the forgery of bank-notes1 a great deal of ingenuity and art has been expended on their production4 ,the principal features of the manufacture are described as a peculiar kind of paper and water mark2 an elaborate design1 printed with a peculiar kind of ink1 and certain private marks1 known only by the bank officials4 ,the work of counterfeiters can never equal that of the makers of genuine notes1 whose skill and facilities for producing the highest grade of work known to the art1 are the best that the world affords4 ,unless one is somewhat learned as to the quality of engraving1 that he may be able to distinguish a fine specimen of the art when he sees it1 he is likely to become a victim of the counterfeiter's operations4 ,,lathe ,,work4 ,when the genuineness of a bank-note is doubted1 the ,lathe ,work on the note should first be closely scrutinized4 ,the several letters of denomination1 circles1 ovals1 and shadings between and around the letters in the words1 etc41 are composed of numberless extremely fine lines--inclusive of lines straight1 curved and network4 ,these are all regular and unbroken1 never running into each other1 and may be traced throughout with a magnifying glass4 ,without the skill or machinery1 by which the genuine is produced1 the same quality of work cannot be done4 ,therefore1 in a counterfeit1 the lines are imperfect1 giving the paper a dull or hazy aspect1 that may be all the better appreciated by comparing it with the genuine4 ,the lines in the counterfeit will be found now and then irregular in size1 and broken3 not uniform in course1 sometimes heavy1 sometimes light3 no two stamps or dies on the same note being exactly alike4 ,the fine1 uniform1 shade-lines1 with which the letters on the genuine are embellished1 are wrought by a machine that cannot be reproduced by counterfeiters1 nor used for other than legitimate purposes1 by authority4 ,,geometrical ,,lathe4 ,the fine line is the characteristic of the various and beautiful figures which are seen on a genuine note4 ,this line is produced by what is called the ,geometrical ,lathe4 ,the patterns made by the geometrical lathe are of every variety of form4 ,they are not engraved directly upon the bank-note plate1 but on pieces of soft steel plate1 which are afterwards hardened4 ,the impressions are then transferred to a soft steel roller1 which1 in its turn1 is also hardened1 and the impressions remain there1 in relief4 ,this roller is then capable of transferring the same designs to the bank-note plate by means of the transfer press4 ,in counterfeit engraving1 the design is made directly upon the plate1 and not by transfer1 as in the production of plates for genuine notes4 ,the essential difference between the two methods of production is1 the counterfeit is made by hand1 and is inexact and imperfect1 while the genuine is made on geometrical principles1 and is therefore exact1 artistic and beautiful4 ,in all the government issues the geometric lathe work is liberally used4 ,this should be studied carefully1 as it constitutes the chief test of genuineness4 ,fine lines1 of unerring exactness1 never broken1 are seen on the genuine medallion heads1 or shields1 upon which the designation of the note is sometimes stamped4 ,this nicety cannot be given by hand1 or with the use of imperfect machinery4 ,by close scrutiny the lines will be found to break off in the pattern1 or appear forked1 irregular in size1 and not well defined throughout4 ,illustration ,on most counterfeits the vignettes are not well engraved1 and the portraits have a dull appearance2 the letters are usually wanting in clearness2 the printing is sometimes faulty1 by which some features of the note are obscured4 ,,ruling ,,engine ,,work4 ,in ,ruling ,engine ,work1 as it is called1 the fine line is present1 also4 ,the engraving is produced and transferred in the same way as the geometrical lathe work4 ,in this they are parallel and not in circles4 ,those which constitute the shading of letters are so fine that they form a perfectly even gray shade4 ,they may be printed so that the shading will appear darker1 but the aspect will be uniform4 ,the spaces between lines are exact1 whether the lines be horizontal or diagonal4 ,the lines are also made crooked or wave-like1 not absolutely parallel4 ,ruling engine work is generally used for shading of names of banks1 and also for the names of town1 state1 etc4 ,,vignettes4 ,while lathe work and that of the ruling engine are invariably machine work1 and therefore cannot be successfully reproduced by counterfeiters1 the ,vignettes are chiefly the work of the hands4 ,in all genuine work they are made by first class artists1 who are well paid for their services1 and who therefore have no incentive to exercise their skill for illegitimate purposes4 ,sometimes water and sky are done with the ruling engine1 and when they are1 no counterfeiter can successfully imitate them4 ,fine vignettes are seldom seen on counterfeit notes4 ,if the lathe and ruling engine work be genuine1 an ordinary vignette cannot make a note counterfeit1 and if that be counterfeit1 no vignette can make the note genuine4 ,the vignettes on genuine notes are executed by men at the head of their vocation1 and are very life-like and beautiful4 ,counterfeit vignettes usually have a sunken and lifeless appearance4 ,genuine vignettes1 as seen upon government issues1 consist of out-door scenes1 portraits1 historical pictures1 and allegorical figures4 ,they are all exceedingly beautiful1 and it is not likely that such work will ever be successfully imitated4 ,,solid ,,print4 ,the lettering1 or solid print1 in genuine work is done by a first-class artist1 who makes that kind of work his exclusive concern4 ,the name of the engraving company is always engraved with great pains and is very accurate4 ,it will be seen on the upper and lower margin of the note4 ,this1 in counterfeits1 is not quite uniform or even4 ,the words one dollar1 as on the one dollar greenbacks1 are to be considered as a sample of solid print4 ,,bank-,,note ,,paper4 ,bank-notes are printed upon paper composed of linen1 the qualify of which is not always the same1 and it varies in thickness4 ,therefore1 the paper is not always a sure test1 but it is important4 ,the manufacture of this paper is a profound secret1 as carefully kept as the combinations to the great vaults where the government's millions lie awaiting further river and harbor bills4 ,it is made only at the ,dalton mill1 which dates back almost to colonial days4 ,what its combinations are nobody knows except those intimately connected with its manufacture4 ,the secret of the paper-making is jealously guarded1 as is also the paper itself4 ,from the moment it is made until it gets into the treasury vaults it is carefully guarded4 ,it goes there in small iron safes1 the sheets carefully counted1 and all precautions against its loss being taken both by the government officials and by the express companies which carry it4 ,,counterfeit ,,signatures4 ,sometimes genuine notes are stolen before they are signed2 then the only thing about them made counterfeit is the signatures4 ,those who are familiar with the signatures of the officers of the bank where notes are purloined1 may not be lead into error1 as such signatures usually appear more or less cramped or unsteady2 but there is no sure protection against a counterfeit of this kind for those who do not have special knowledge of the signatures4 ,illustration3 ,,united ,,states ,,treasury ,,building1 ,,washington1 ,d4,c4 ,,altered ,,bank-,,notes4 ,bank-notes are altered in two ways1 namely3 raising the denomination1 and changing the name of a broken to that of a responsible bank4 ,first1 in altering a note1 it is scraped until thin3 then figures of larger denomination are pasted over4 ,a pasted note may be detected by holding it up to the light1 when the pasted parts will appear darker1 as they are thicker4 ,second1 the denomination of a note is raised by taking out a low one with an acid1 and printing in a higher one with a counterfeit stamp4 ,the ink used in genuine bank-note printing is a peculiar kind1 and not easily to be obtained by counterfeiters3 therefore1 their printing will not appear as clear and bright as that of the government1 which is done with ink of the finest quality4 ,if the ink is black1 it gives a clear and glossy impression1 without any of that smutty appearance1 as is sometimes seen in counterfeit bank-notes4 ,it is almost impossible to imitate the green ink that is used by the government1 and it is nearly as difficult to imitate the red and other colors4 ,counterfeit inks look dull and muddy1 while genuine inks have a glossy appearance4 ,in the case of a note altered by the use of acid1 it may be noticed that the acid1 by spreading more than was intended by the counterfeiter1 has injured parts of other letters1 and the paper will appear more or less stained by the acid4 ,,comparing ,,and ,,examining ,,notes4 ,a counterfeit should be compared with one that is genuine1 in order to familiarize one's self with the distinguishing features which have already been indicated4 ,it is best to acquire the habit of giving each note as received a searching glance1 turning it over to see the back1 and if there be any defect1 it will probably catch the eye4 ,if there be the least suspicion1 a critical examination of all its parts should be made4 ,in case of doubt1 the lathe work should be carefully examined1 and it may be compared with a perfectly good bill2 then examine the shading around the letters1 and search for any sign of alteration in the title or denomination of the note4 ,if there are any medallion heads or shields1 notice the lines2 if there is any red letter work1 designed to appear on both sides1 look at the character of the work on the face1 then turn the note and examine the back4 ,if the printing is not exactly alike on both sides1 but varies in any part the note is counterfeit4 ,then observe the vignettes and portraits1 to see whether their style and perfection compare well with the work on genuine notes4 ,then examine the solid print and engravers' names1 as well as the printing1 ink1 and paper4 ,by such thorough examination1 one can hardly be at a loss to determine the status of the note4 ,good magnifying glasses are necessary1 in most instances1 to bring out the fine lines on bank-notes4 ,sometimes a microscope of great power is required to discern the genuine line4 ,,piecing1 ,,etc4 ,counterfeiters sometimes make ten bills of nine by what is termed piecing4 ,thus1 a counterfeit note is cut into ten pieces by the counterfeiter1 and these pieces are used in piecing nine genuine bills1 from each of which a piece has been cut4 ,the nine genuine pieces1 thus obtained1 are then pasted together1 and with the tenth counterfeit piece added1 make a tenth bill1 which is the gain4 ,piecing bank-bills is not a very successful practice4 ,one who possesses such information as here given1 can readily detect the difference between the counterfeit and the genuine4 ,this difference is1 however1 made less apparent by the counterfeiter1 who defaces the counterfeit part1 so as to give the note a worn appearance4 ,counterfeiting is rendered very difficult in consequence of the remarkable excellence of the work on the government and national currency1 as also from the difficulty of imitating the green4 ,but this currency1 if successfully imitated by counterfeiters1 will repay large outlay and care1 as the greenbacks pass anywhere in the nation1 and a counterfeit may be carried to other states or sections as it becomes known in any particular locality4 ,national bank currency may be counterfeited by preparing a plate1 and then with simple change in the name of the bank the counterfeit can be adapted to the various towns where banks are located4 ,this much is written1 not to lessen the value of or confidence in the issues of the government1 but to admonish the public against the dangers of a false security4 ,illustration 99 99 99 99 99 ,illustration3 ,,how ,,to ,,advertise ,,how ,,to ,,advertise ,,embracing ,,rules1 ,,suggestions1 ,,and ,,practical ,,hints ,,on ,,this ,,important ,,subject4 ,illustration ,volumes might be written on the necessity of1 and the various methods employed for1 advertising4 ,many prosperous men owe their success in life to judicious and liberal advertising4 ,in this age of strong competition in the various avenues of trade1 he who does not advertise his wares will probably be outdone by a more ambitious dealer1 with perhaps a poorer article1 who advertises liberally4 ,people go where they are invited1 and the merchant who advertises freely1 places his store and windows in attractive order1 and leaves the door open1 will do far more business than he who does not cater to the public1 is indifferent about appearances1 gruff1 and complaining of hard times4 ,horace ,greeley laid it down as a rule that a merchant should advertise equal to his rent4 ,this1 like all good rules1 ought to have exceptions4 ,an old and well established business would not require so much1 while a new enterprise would require more than this amount expended judiciously in advertising4 ,the merchant should decide at the beginning of the year about1 what amount he may expend in advertising during the year1 and then endeavor to place that amount in the best possible manner before the public4 ,an advertiser should not be discouraged too soon4 ,returns are often slow and inadequate4 ,time is required to familiarize the public with a new article or new name4 ,some men have given up in despair1 when just on the eve of reaping a harvest of success by this means4 ,many of the most prosperous and wealthy business men in this country have at times been driven hard to meet their advertising bills1 but they knew that this was their most productive outlay1 and by persistently continuing it they weathered the storm4 ,,newspaper ,,advertising4 ,select the newspaper which circulates among the class of persons desired to reach4 ,do not advertise a special article or business designed for a limited class of customers1 in a general newspaper4 ,almost all trades and occupations in these latter days have their special journals1 and these afford the best means of reaching that class of persons4 ,the purpose of the advertiser then should be to discover1 first1 the character of a paper's circulation1 and second1 the extent of its circulation4 ,on these two essentials may then be based an estimate of its value as an advertising medium4 ,the character of a paper's circulation is easily determined by the quality of the reading matter which the paper contains1 and the general tone imparted to it by its conductors4 ,the extent of a paper's circulation bears chiefly on the rates of advertising1 which1 other things being equal1 should have a direct ratio to it4 ,the extent of circulation is a matter of almost constant misrepresentation on the part of publishers or their agents4 ,as a rule1 the most prominent and costly part of the paper is the best4 ,in country weeklies the local items1 or next to them1 is preferable4 ,in city journals containing a large amount of reading matter1 a well displayed advertisement on the outside pages is perhaps the best for most classes of business4 ,place the advertisement before the public at the proper time1 just when people are beginning to feel the need of such as the article advertised1 as furs1 when winter sets in4 ,an advertisement may1 however1 profitably be kept before the public constantly1 and increased or diminished as occasion requires4 ,,circulars4 ,there are many well established firms who will not advertise in the newspapers at all4 ,they believe that the same amount of money spent in circulars1 catalogues1 etc41 sent direct to the persons whom they desire to reach1 pays better than newspaper advertising4 ,this is more direct1 and affords the advertiser the opportunity of setting forth his claims more fully4 ,circulars1 cards1 catalogues1 etc41 also afford a means for the display of taste in their typographical arrangement and appearance1 and often times this has as much to do in making an impression on the person who receives it1 as the reading matter contained therein4 ,the printed circular goes out to the public as the representative of the house2 it should1 therefore1 in order to command attention and respect1 have about it1 an air of appropriateness and attraction4 ,such a circular will perhaps be carefully preserved for years1 while another which was of not enough importance1 apparently1 to the proprietor or firm issuing it1 to command their taste and skill1 will soon be thrown aside as of no importance to the person receiving it4 ,several circulars must often be sent in order to command the attention and secure the custom of a person4 ,where circulars referring to the same article are repeatedly sent out1 the attention of the person who receives them is likely to be arrested at last1 and his response may be made in the form of an order4 ,perhaps thereafter he becomes a constant customer1 buying himself1 and recommending his friends to do likewise4 ,,charts1 ,,calendars1 ,,etc4 ,an important idea in advertising is to enlist the services of others1 by making it to their interest to advertise your business4 ,this is often done by sending out charts1 calendars1 etc41 containing useful information1 together with the advertisement4 ,these1 when properly arranged and prepared in an attractive manner1 will be placed in a conspicuous place in the store1 office1 or home of the person receiving them4 ,railway1 insurance1 and other corporations have vied with each other in the elegance and attractiveness of their charts1 etc41 until they have gone into the fine arts1 and spared no expense to captivate the public4 ,,letters4 ,more effectual than circulars1 and nearest a personal interview1 is a personal letter4 ,as an advertisement the letter impresses itself upon the mind of the person receiving it1 in an unusual way4 ,a prominent firm employed clerks1 and had written several thousand letters1 at many times the cost of printed circulars1 which they mailed throughout the country1 calling especial attention to their line of goods4 ,even the two cent postage stamp1 and the envelope being sealed1 impresses the person receiving it with the thought that it is of importance1 and one of the largest dry goods houses in ,chicago1 when issuing any circular which they regard as special1 seal the envelope and place a two cent stamp thereon4 ,they consider that this gives their circulars a preference over ordinary printed matter4 ,certain it is1 that the public accept advertisements largely at the value and importance attached to them by their owners4 ,,drummers ,,and ,,agents4 ,personal effort exceeds all other means of advertising1 and competition in many branches of business has become so strong in these times1 and the facilities for travel so excellent1 that large numbers of solicitors and agents traverse the country4 ,good personal address1 a thorough understanding of the business1 a knowledge of human nature1 together with social qualities1 constitute a good drummer4 ,,how ,,to ,,write ,,an ,,advertisement4 ,before writing an advertisement1 one should always place before his mind what is the most important thing to impress upon the public4 ,if he is advertising an article of established trade1 it is the name and location of the house selling it which must be the more prominent1 or at least equally so with any other part2 but if he be introducing some new article1 or seeking to extend the sale of something little known or rare1 these items are of far less importance1 and the name of the article itself should be more prominent4 ,the advertisement should be so constructed as to claim the attention of the reader1 and retain that attention until he has read it through4 ,excite but never satisfy1 is the principle pursued by many successful advertisers4 ,the advertisement should never contain anything repugnant to refined taste1 and nothing grotesque or ridiculous4 ,the most meaning should be condensed into the fewest possible words4 ,the wording should often be changed1 and an attractive typography should be used4 ,it is well to choose an attractive heading1 followed by fairly spaced paragraphs1 with appropriate sub-heads4 99 99 99 99 99 ,illustration3 ,,how ,,to ,,be ,,handsome4 ,,how ,,to ,,be ,,handsome ,where is the woman who would not be beautiful8 ,if such there be--but no1 she does not exist4 ,from that memorable day when the ,queen of ,sheba made a formal call on the late lamented ,king ,solomon until the recent advent of the ,jersey ,lily1 the power of beauty has controlled the fate of dynasties and the lives of men4 ,how to be beautiful1 and consequently powerful1 is a question of far greater importance to the feminine mind than predestination or any other abstract subject4 ,if women are to govern1 control1 manage1 influence and retain the adoration of husbands1 fathers1 brothers1 lovers or even cousins1 they must look their prettiest at all times4 ,all women cannot have good features1 but they can look well1 and it is possible to a great extent to correct deformity and develop much of the figure4 ,the first step to good looks is good health1 and the first element of health is cleanliness4 ,keep clean--wash freely1 bathe regularly4 ,all the skin wants is leave to act1 and it takes care of itself4 ,in the matter of baths we do not strongly advocate a plunge in ice-cold water2 it takes a woman with clear grit and a strong constitution to endure it4 ,if a hot bath be used1 let it come before retiring1 as there is less danger of taking cold afterwards2 and1 besides1 the body is weakened by the ablution and needs immediate rest4 ,it is well to use a flesh-brush1 and afterwards rinse off the soap-suds by briskly rubbing the body with a pair of coarse toilet gloves4 ,the most important part of a bath is the drying4 ,every part of the body should be rubbed to a glowing redness1 using a coarse crash towel at the finish4 ,if sufficient friction can not be given1 a small amount of bay rum applied with the palm of the hand will be found efficacious4 ,ladies who have ample leisure and who lead methodical lives1 take a plunge or sponge bath three times a week1 and a vapor or sun bath every day4 ,to facilitate this very beneficial practice1 a south or east apartment is desirable4 ,the lady denudes herself1 takes a seat near the window1 and takes in the warm rays of the sun4 ,the effect is both beneficial and delightful4 ,if1 however1 she be of a restless disposition1 she may dance1 instead of basking1 in the sunlight4 ,or1 if she be not fond of dancing1 she may improve the shining hours by taking down her hair and brushing it1 using sulphur water1 pulverized borax dissolved in alcohol1 or some similar dressing4 ,it would be surprising to many ladies to see her carefully wiping the separate locks on a clean1 white towel until the dust of the previous day is entirely removed4 ,with such care it is not necessary to wash the head1 and the hair under this treatment is invariably good4 ,one of the most useful articles of the toilet is a bottle of ammonia1 and any lady who has once learned its value will never be without it4 ,a few drops in the water takes the place of the usual amount of soap1 and cleans out the pores of the skin as well as a bleach will do4 ,wash the face with a flesh-brush1 and rub the lips well to tone their color4 ,it is well to bathe the eyes before putting in the spirits1 and if it is desirable to increase their brightness1 this may be done by dashing soapsuds into them4 ,always rub the eyes1 in washing1 toward the nose4 ,if the eyebrows are inclined to spread irregularly1 pinch the hairs together where thickest4 ,if they show a tendency to meet1 this contact may be avoided by pulling out the hairs every morning before the toilet4 ,the dash of ,orientalism in costume and lace now turns a lady's attention to her eyelashes1 which are worthless if not long and drooping4 ,indeed1 so prevalent is the desire for this beautiful feature that hair-dressers and ladies' artists have scores of customers under treatment for invigorating their stunted eyelashes and eyebrows4 ,to obtain these fringed curtains1 anoint the roots with a balsam made of two drachms of nitric oxid of mercury mixed with one of leaf lard4 ,after an application wash the roots with a camel's hair brush dipped in warm milk4 ,tiny scissors are used1 with which the lashes are carefully but slightly trimmed every other day4 ,when obtained1 refrain from rubbing or even touching the lids with the finger-nails4 ,there is more beauty in a pair of well-kept eyebrows and full1 sweeping eyelashes than people are aware of1 and a very inattractive and lusterless eye assumes new beauty when it looks out from beneath elongated fringes4 ,many ladies have a habit of rubbing the corners of their eyes to remove the dust that will frequently accumulate there4 ,unless this operation is done with little friction it will be found that the growth of hair is very spare1 and in that case it will become necessary to pencil the barren corners4 ,instead of putting cologne water on the handkerchief1 which has come to be considered a vulgarism among ladies of correct tastes1 the perfume is spent on the eyebrows and lobes of the ears4 ,if commenced in youth1 thick lips may be reduced by compression1 and thin linear ones are easily modified by suction4 ,this draws the blood to the surfaces1 and produces at first a temporary and1 later1 a permanent inflation4 ,it is a mistaken belief that biting the lips reddens them4 ,the skin of the lips is very thin1 rendering them extremely susceptible to organic derangement1 and if the atmosphere does not cause chaps or parchment1 the result of such harsh treatment will develop into swelling or the formation of scars4 ,above all things1 keep a sweet breath4 ,everybody can not have beautiful hands1 but there is no plausible reason for their being ill kept4 ,red hands may be overcome by soaking the feet in hot water as often as possible4 ,if the skin is hard and dry1 use tar or oat-meal soap1 saturate them with glycerine1 and wear gloves in bed4 ,never bathe them in hot water1 and wash no oftener than is necessary4 ,there are dozens of women with soft1 white hands who do not put them in water once a month4 ,rubber gloves are worn in making the toilet1 and they are cared for by an ointment of glycerine and rubbed dry with chamois-skin or cotton flannel4 ,the same treatment is not unfrequently applied to the face with the most successful results4 ,if such methods are used1 it would be just as well to keep the knowledge of it from the gentlemen4 ,we know of one beautiful lady who has not washed her face for three years1 yet it is always clean1 rosy1 sweet and kissable4 ,with some of her other secrets she gave it to her lover for safe keeping4 ,unfortunately1 it proved to be her last gift to that gentleman1 who declared in a subsequent note that ,i can not reconcile my heart and my manhood to a woman who can get along without washing her face4 ,,some ,,of ,,the ,,secrets ,,of ,,beauty4 ,there is as much a fashion in complexion as there is in bonnets or boots4 ,sometimes nature is the mode1 sometimes art4 ,just now the latter is in the ascendant1 though1 as a rule1 only in that inferior phase which has not reached the concealment of art--the point where extremes meet and the perfection of artifice presents all the appearance of artlessness4 ,no one of an observant turn of mind1 who is accustomed to the sight of ,english maids and matrons1 can deny that making-up1 as at present practiced1 partakes of the amateurish element4 ,impossible reds and whites grow still more impossibly red and white from week to week under the unskilled hands of the wearer of false colors1 who does not like to ask for advice on so delicate a subject1 for1 even were she willing to confess to the practice1 the imputation of experience conveyed in the asking for counsel might be badly received1 and would scarcely be in good taste4 ,the prevalent and increasing short-sightedness of our times is1 perhaps1 partly the cause of the excessive use of rouge and powder4 ,the wielder of the powder puff sees herself afar off1 as it were4 ,she knows that she cannot judge of the effect of her complexion with her face almost touching its reflection in the glass1 and1 standing about a yard off1 she naturally accentuates her roses and lilies in a way that looks very pleasing to her1 but is rather startling to any one with longer sight4 ,nor can she tone down her rouge with the powdered hair that softened the artificial coloring of her grandmother when she had her day4 ,powder is only occasionally worn with evening dress1 and it is by daylight that those dreadful bluish reds and whites look their worst4 ,on the other hand1 there are some women so clever at making up their faces that one feels almost inclined to condone the practice in admiration of the result4 ,these are the small minority1 and are likely to remain so1 for their secret is of a kind unlikely to be shared4 ,the closest inspection of these cleverly managed complexions reveals no trace of art4 ,notwithstanding the reticence of these skilled artists1 an occasional burst of confidence has revealed a few of their means of accomplishing the great end of looking pretty4 ,do you often do that8 said one of those clever ones1 a matron of #cg1 who looked like a girl of #ai1 to a friend who was vigorously rubbing her cheeks with a course towel after a plentiful application of cold water4 ,yes1 every time ,i come in from a walk1 ride or drive4 ,why8 ,well1 no wonder you look older than you are4 ,you are simply wearing your face out6 ,but ,i must wash8 ,certainly1 but not like that4 ,take a leaf out of my book2 never wash you face just before going out into the fresh air1 or just after coming in4 ,nothing is more injurious to the skin4 ,come to the glass4 ,do you notice a drawn look about your eyes and a general streakiness in the cheeks8 ,that is the result of your violent assault upon your complexion just now4 ,you look at this moment ten years older than you did twenty minutes ago in the park4 ,well1 ,i really do4 ,i look old enough to be your mother2 but then1 you are wonderful4 ,you always look so young and fresh6 ,because ,i never treat my poor face so badly as you do yours4 ,i use rain-water1 and if ,i cannot get that1 ,i have the water filtered4 ,when ,i dress for dinner ,i always wash my face with milk1 adding just enough hot water to make it pleasant to use4 ,a very soft sponge and very fine towel take the place of your terrible huckaback arrangement4 ,two or three years ago a lady of ,oriental parentage on her father's side spent a season in ,london society4 ,her complexion was brown1 relieved by yellow1 her features large and irregular1 but redeemed by a pair of lovely and expressive eyes4 ,so perfect was her taste in dress that she always attracted admiration wherever she went4 ,dressed in rich dark brown or dullest crimsons or russets1 so that no one ever noticed much what she wore1 she so managed that suggestions and hints--no more--of brilliant amber or ,transcriber's ,note3 ,the original text reads 'promegranate' pomegranate scarlet should appear just where they imparted brilliancy to her deep coloring1 and abstract the yellow from her skin4 ,a knot of old gold satin under the rim of her bonnet1 another at her throat1 and others in among the lace at her wrists1 brightened up the otherwise subdued tinting of her costume1 so that it always looked as though it had been designed expressly for her by some great colorist4 ,here rouge was unnecessary4 ,the surroundings were arranged to suit the complexion1 instead of the complexion to suit the surroundings4 ,there can be no doubt as to which is the method which best becomes the gentlewoman4 ,in addition to the disagreeable sensation of making-up1 it must be remembered that the use of some of the white powders eventually destroys the texture of the skin1 rendering it rough and coarse4 ,rimmel1 the celebrated perfumer1 in his ,book of ,perfumes1 says that rouge1 being composed of cochineal and saffron1 is harmless1 but that white cosmetics consist occasionally of deleterious substances which may injure the health4 ,he advises actors and actresses to choose cosmetics1 especially the white1 with the greatest care1 and women of the world1 who wish to preserve the freshness of their complexion1 to observe the following recipe3 ,open air1 rest1 exercise and cold water4 ,in another part of this pleasant book the author says that schonada1 a cosmetic used among the ,arabs1 is quite innocuous and at the same time effectual4 ,this cream1 which consists of sublimated benzoin1 acts upon the skin as a slight stimulant1 and imparts perfectly natural colors during some hours without occasioning the inconveniences with which ,european cosmetics may justly be reproached4 ,it is a well-known fact that bismuth1 a white powder containing sugar of lead1 injures the nerve-centers when constantly employed1 and occasionally causes paralysis itself4 ,in getting up the eyes1 nothing is injurious that is not dropped into them4 ,tho use of kohl or kohol is quite harmless1 and1 it must be confessed1 very effective when applied--as the famous recipe for salad dressing enjoins with regard to the vinegar--by the hand of a miser4 ,modern ,egyptian ladies make their kohol of the smoke produced by burning almonds4 ,a small bag holding the bottle of kohol1 and a pin1 with a rounded point with which to apply it1 form part of the toilet paraphernalia of all the beauties of ,cairo1 who make the immense mistake of getting up their eyes in an exactly similar manner1 thus trying to reduce the endless variety of nature to one common pattern1 a mistake that may be accounted for by the fact that the ,arabs believe kohol to be a sovereign specific against ophthalmia4 ,their ,english sisters often make the same mistake without the same excuse4 ,a hairpin steeped in lampblack is the usual method of darkening the eyes in ,england1 retribution following sooner or later in the shape of a total loss of the eyelashes4 ,eau de ,cologne is occasionally dropped into the eyes1 with the effect of making them brighter4 ,the operation is painful1 and it is said that half a dozen drops of whisky and the same quantity of ,eau de ,cologne1 eaten on a lump of sugar1 is quite as effective4 ,,high-,,heeled ,,boots4 ,a lady looks infinitely taller and slimmer in a long dress than she does in a short costume1 and there is always a way of showing the feet1 if desired1 by making the front quite short1 which gives1 indeed1 a more youthful appearance to a train dress4 ,the greatest attention must1 of course1 be paid to the feet with these short dresses1 and ,i may here at once state that high heels are absolutely forbidden by fashion4 ,doctors1 are you content8 ,only on cheap shoes and boots are they now made1 and are only worn by common people4 ,a good bootmaker will not make high heels now1 even if paid double price to do so4 ,ladies--that is1 real ladies--now wear flat-soled shoes and boots1 a la ,cinderella4 ,for morning walking1 boots or high ,moliere shoes are worn4 ,if you wear boots you may wear any stockings you like1 for no one sees them4 ,but if you wear shoes you must adapt your stockings to your dress4 ,floss silk1 ,scotch thread1 and even cotton stockings are worn for walking1 silk stockings have returned into exclusively evening wear4 ,day stockings should be of the same color as the dress1 but they may be shaded1 or stripped1 or dotted1 just as you please4 ,white stockings are absolutely forbidden for day wear--no one wears them--no one dares wear them under fashion's interdiction4 ,,how ,,to ,,appear ,,graceful ,,in ,,walking4 ,the whole secret of standing and walking erect consists in keeping the chin well away from the breast4 ,this throws the head upward and backward1 and the shoulders will naturally settle backward and in their true position4 ,those who stoop in walking generally look downward4 ,the proper way is to look straight ahead1 upon the same level with your eyes1 or if you are inclined to stoop1 until that tendency is overcome1 look rather above than below the level4 ,mountaineers are said to be as straight as an arrow1 and the reason is because they are obliged to look upward so much4 ,it is simply impossible to stoop in walking if you will heed and practice this rule4 ,you will notice that all round-shouldered persons carry the chin near the breast and pointed downward4 ,take warning in time1 and heed grandmother's advice1 for a bad habit is more easily prevented than cured4 ,the habit of stooping when one walks or stands is a bad habit and especially hard to cure4 99 99 99 99 99 ,illustration3 ,,multum ,,in ,,parvo4 ,,multum ,,in ,,parvo ,,history ,,of ,,the ,,bibles ,,of ,,the ,,world4 ,the ,bibles of the world are the koran of the ,mohammedans1 the tripitaka of the ,buddhists1 the five kings of the ,chinese1 the three vedas of the ,hindoos1 the zendavesta of the ,parsees and the scriptures of the ,christians4 ,the koran1 says the ,chicago ,times1 is the most recent1 dating from the seventh century after ,christ4 ,it is a compound of quotations from both the ,old and the ,new ,testaments and from the talmud4 ,the tripitaka contain sublime morals and pure aspirations4 ,their author lived and died in the sixth century before ,christ4 ,the sacred writings of the ,chinese are called the five kings1 the word king meaning web of cloth4 ,from this it is presumed that they were originally written on five rolls of cloth4 ,they contain wise sayings from the sages on the duties of life1 but they can not be traced further back than the eleventh century before our era4 ,the vedas are the most ancient books in the language of the ,hindoos1 but they do not1 according to late commentators1 antedate the twelfth before the ,christian era4 ,the zendaveata of the ,parsees1 next to our ,bible1 is reckoned among scholars as being the greatest and most learned of the sacred writings4 ,zoroaster1 whose sayings it contains1 lived and worked in the twelfth century before ,christ4 ,moses lived and wrote the pentateuch #a1ejj years before the birth of ,jesus1 therefore that portion of our ,bible is at least #cjj years older than the most ancient of other sacred writings4 ,the eddas1 a semi-sacred work of the ,scandinavians1 was first given to the world in the fourteen century ,a4,d4 ,,precious ,,stones4 ,,arranged ,,according ,,to ,,color ,,and ,,in ,,order ,,of ,,hardiness4 ,limpid4--,diamond1 ,sapphire1 ,topaz1 ,rock-,crystal4 ,blue4--,sapphire1 ,topaz1 ,indicolite1 ,turquoise1 ,spinel1 ,aquamarine1 ,kaynite4 ,green4--,oriental ,emerald1 ,chrysoberyl1 ,amazon ,stone1 ,malachite1 ,emerald1 ,chrysoprase1 ,chrysolite4 ,yellow4--,diamond1 ,topaz1 ,fire-,opal4 ,red4--,sapphire-,ruby1 ,spinel-,ruby1 ,rubellite1 ,garnet1 ,brazilian-,topaz1 ,hyacinth1 ,carnelian4 ,violet4--,oriental-,amethyst1 ,amethyst4 ,black and ,brown4--,diamond1 ,tourmaline1 ,hyacinth1 ,garnet4 ,,how ,,to ,,measure ,,corn ,,in ,,the ,,crib4 ,rule3 #ast4 ,measure the length1 breadth and height of the crib inside the rail2 multiply them together and divide by two1 the result is the number of bushels of shelled corn4 #b;d4 ,level the corn so that it is of equal depth throughout1 multiply the length1 breath and depth together1 and this product by four1 and cut off one figure to the right of the product2 the other will represent the number of bushels of shelled corn4 #c;d4 ,multiply length by height1 and then by width1 add two ciphers to the result and divide by #abd2 this gives the number of bushels of ear corn4 ,,home ,,dressmaking4 ,the art of dressmaking in ,america has been of late years so simplified that almost anyone with a reasonable degree of executive ability can manufacture a fashionable costume by using an approved pattern and following the directions printed upon it1 selecting a new pattern for each distinct style2 while in ,europe many ladies adhere to the old plan of cutting one model and using it for everything1 trusting to personal skill or luck to gain the desired formation4 ,however1 some useful hints are given which are well worth offering after the paper pattern has been chosen4 ,the best dressmakers here and abroad use silk for lining1 but nothing is so durable or preserves the material as well as a firm slate twill4 ,this is sold double width and should be laid out thus folded3 place the pattern upon it with the upper part towards the cut end1 the selvedge for the fronts4 ,the side pieces for the back will most probably be got out of the width1 while the top of the back will fit in the intersect of the front4 ,a yard of good stuff may be often saved by laying the pattern out and well considering how one part cuts into another4 ,prick the outline on to the lining2 these marks serve as a guide for the tacking4 ,in forming the front side plaits be careful and do not allow a fold or crease to be apparent on the bodice beyond where the stitching commences4 ,to avoid this1 before beginning stick a pin through what is to be the top of the plait4 ,the head will be on the right side1 and holding the point1 one can begin pinning the seam without touching the upper part of the bodice4 ,to ascertain the size of the buttonholes put a piece of card beneath the button to be used and cut it an eighth of an inch on either side beyond4 ,having turned down the piece in front on the buttonhole side run a thread a sixteenth of an inch from the extreme edge1 and again another the width of the card4 ,begin to cut the first buttonhole at the bottom of the bodice2 and continue at equal distances4 ,the other side of the bodice is left wide enough to come well under the buttonholes4 ,the buttonholes must be laid upon it and a pin put through the center of each to mark where the button is to be placed4 ,in sewing on the buttons put the stiches in horizontally2 if perpendicularly they are likely to pucker that side of the bodice so much that it will be quite drawn up1 and the buttons will not match the buttonholes4 ,a ,,woman',s ,,skirts4 ,observe the extra fatigue which is insured to every woman in merely carrying a tray upstairs1 from the skirts of the dress4 ,ask any young women who are studying to pass examinations whether they do not find loose clothes a sine qua non while poring over their books1 and then realize the harm we are doing ourselves and the race by habitually lowering our powers of life and energy in such a manner4 ,as a matter of fact it is doubtful whether any persons have ever been found who would say that their stays were at all tight2 and1 indeed1 by a muscular contraction they can apparently prove that they are not so by moving them about on themselves1 and thus probably believe what they say4 ,that they are in error all the same they can easily assure themselves by first measuring round the waist outside the stays2 then take them off1 let them measure while they take a deep breath1 with the tape merely laid on the body as if measuring for the quantity of braid to go round a dress1 and mark the result4 ,the injury done by stays is so entirely internal that it is not strange that the maladies caused by wearing them should be attributed to every reason under the sun except the true one1 which is1 briefly1 that all the internal organs1 being by them displaced1 are doing their work imperfectly and under the least advantageous conditions3 and are1 therefore1 exactly in the state most favorable to the development of disease1 whether hereditary or otherwise4--,macmillan's ,magazine4 ,,to ,,make ,,the ,,sleeves4 ,as to sleeves4 ,measure from the shoulder to the elbow and again from elbow to the wrist4 ,lay these measurements on any sleeve patterns you may have1 and lengthen and shorten accordingly4 ,the sleeve is cut in two pieces1 the top of the arm and the under part1 which is about an inch narrower than the outside4 ,in joining the two together1 if the sleeve is at all tight1 the upper part is slightly fulled to the lower at the elbow4 ,the sleeve is sewn to the armhole with no cordings now1 and the front seam should be about two inches in front of the bodice4 ,bodices are now worn very tight-fitting1 and the ,french stretch the material well on the cross before beginning to cut out1 and in cutting allow the lining to be slightly pulled1 so that when on1 the outside stretches to it and insures a better fit4 ,an experienced eye can tell a ,french-cut bodice at once1 the front side pieces being always on the cross4 ,in dress cutting and fitting1 as in everything else1 there are failures and discouragements1 but practice overrules these little matters1 and trying again brings a sure reward in success4 ,a sensible suggestion is made in regard to the finish in necks of dresses for morning wear4 ,plain colors have rather a stiff appearance1 tulle or crepe lisse frilling are expensive and frail1 so it is a good idea to purchase a few yards of really good washing lace1 about an inch and a half in depth2 quill or plait and cut into suitable lengths to tack around the necks of dresses4 ,this can be easily removed and cleaned when soiled4 ,a piece of soft black ,spanish lace1 folded loosely around the throat close to the frillings1 but below it1 looks very pretty2 or you may get three yards of scarf lace1 trim the ends with frillings1 place it around the neck1 leaving nearly all the length in the right hand1 the end lying upon the left shoulder being about half a yard long4 ,wind the larger piece twice around the throat1 in loose1 soft folds1 and festoon the other yard and a half1 and fasten with brooch or flower at the side4--,philadelphia ,times4 ,,discovery ,,of ,,gold ,,in ,,california4 ,it was on the #aith day of ,january1 #ahdh1 that ,james ,w4 ,marshall1 while engaged in digging a race for a saw-mill at ,coloma1 about thirty-five miles eastward from ,sutter's ,fort1 found some pieces of yellow metal1 which he and the half-dozen men working with him at the mill supposed to be gold4 ,he felt confident that he had made a discovery of great importance1 but he knew nothing of either chemistry or gold-mining1 so he could not prove the nature of the metal nor tell how to obtain it in paying quantities4 ,every morning he went down to the race to look for the bits of metal2 but the other men at the mill thought ,marshall was very wild in his ideas1 and they continued their labors in building the mill1 and in sowing wheat and planting vegetables4 ,the swift current of the mill-race washed away a considerable body of earthy matter1 leaving the coarse particles of gold behind2 so ,marshall's collection of specimens continued to accumulate1 and his associates began to think there might be something in his gold mines after all4 ,about the middle of ,february1 a ,mr4 ,bennett1 one of the party employed at the mill1 went to ,san ,francisco for the purpose of learning whether this metal was precious1 and there he was introduced to ,isaac ,humphrey1 who had washed for gold in ,georgia4 ,the experienced miner saw at a glance that he had the true stuff before him1 and1 after a few inquiries1 he was satisfied that the diggings must be rich4 ,he made immediate preparation to visit the mill1 and tried to persuade some of his friends to go with him2 but they thought it would be only a waste of time and money1 so he went with ,bennett for his sole companion4 ,he arrived at ,coloma on the #gth of ,march1 and found the work at the mill going on as if no gold existed in the neighborhood4 ,the next day he took a pan and spade1 and washed some of the dirt in the bottom of the mill-race in places where ,marshall had found his specimens1 and1 in a few hours1 ,humphrey declared that these mines were far richer than any in ,georgia4 ,he now made a rocker and went to work washing gold industriously1 and every day yielded to him an ounce or two of metal4 ,the men at the mill made rockers for themselves1 and all were soon busy in search of the yellow metal4 ,everything else was abandoned2 the rumor of the discovery spread slowly4 ,in the middle of ,march ,pearson ,b4 ,reading1 the owner of a large ranch at the head of the ,sacramento valley1 happened to visit ,sutter's ,fort1 and hearing of the mining at ,coloma1 he went thither to see it4 ,he said that if similarity of formation could be taken as a proof1 there must be gold mines near his ranch2 so1 after observing the method of washing1 he posted off1 and in a few weeks he was at work on the bars of ,clear ,creek1 nearly two hundred miles northwestward from ,coloma4 ,a few days after ,reading had left1 ,john ,bidwell1 now representative of the northern district of the ,state in the lower ,house of ,congress1 came to ,coloma1 and the result of his visit was that1 in less than a month1 he had a party of ,indians from his ranch washing gold on the bars of ,feather ,river1 twenty-five miles northwestward from ,coloma4 ,thus the mines were opened at far distant points4 ,the first printed notice of the discovery of gold was given in the ,california newspaper published in ,san ,francisco on the #ajth of ,march4 ,on the #bith of ,may the same paper1 announcing that its publication would be suspended1 says3 ,the whole country1 from ,san ,francisco to ,los ,angeles1 and from the seashore to the base of the ,sierra ,nevada1 resound the sordid cry of gold6 gold6 gold6 while the field is left half planted1 the house half built and everything neglected but the manufacture of pick and shovels1 and the means of transportation to the spot where one man obtained one hundred and twenty-eight dollars' worth of the real stuff in one day's washing2 and the average for all concerned1 is twenty dollars per diem4 ,the first to commence quartz mining in ,california were ,capt4 ,win4 ,jackson and ,mr4 ,eliason1 both ,virginians1 and the first machine used was a ,chilian mill4 ,the ,reid ,mine1 in ,north ,carolina1 was the first gold mine discovered and worked in the ,united ,states1 and the only one in ,north ,america from which1 up to #ahbe1 gold was sent to the ,mint4 ,,how ,,to ,,make ,,artificial ,,gold4 ,the following oroid or imitation gold is sometimes sold for the genuine article which it closely resembles4 ,pure copper1 #ajj parts by weight1 is melted in a crucible1 and then #f parts of magnesia1 #c4f of sal-ammoniac1 #a4h of quicklime and #i4 of tartar are added separately and gradually in the form of powder4 ,the whole is then stirred for about half an hour1 and #ag parts of zinc or tin in small grains are thrown in and thoroughly mixed4 ,the ,transcriber's ,note3 ,the original text reads 'cruicible' crucible is now covered and the mixture kept melted for half an hour longer1 when it is skimmed and poured out4 ,any imitation of gold may be detected by its weight1 which is not one-half of what it should be1 and by its dissolving in nitric acid while pure gold is untouched4 ,,how ,,to ,,tell ,,any ,,person',s ,,age4 ,there is a good deal of amusement in the following magical table of figures4 ,it will enable you to tell how old the young ladies are4 ,just hand this table to a young lady1 and request her to tell you in which column or columns her age is contained1 and add together the figures at the top of the columns in which her age is found1 and you have the great secret4 ,thus1 suppose her age to be #ag1 you will find that number in the first and fifth columns2 add the first figures of these two columns4 ,here is the magic table3 #a #b #d #h #af #cb #c #c #e #i #ag #cc #e #f #f #aj #ah #cd #g #g #g #aa #ai #ce #i #aj #ab #ab #bj #cf #aa #aa #ac #ac #ba #cg #ac #ad #ad #ad #bb #ch #ae #ae #ae #ae #bc #ci #ag #ah #bj #bd #bd #dj #ai #ai #ba #be #be #da #ba #bb #bb #bf #bf #db #bc #bc #bc #bg #bg #dc #be #bf #bh #bh #bh #dd #bg #bg #bi #bi #bi #de #bi #cj #cj #cj #cj #df #ca #ca #ca #ca #ca #dg #cc #cd #cf #dj #dh #dh #ce #ce #cg #da #di #di #cg #ch #ch #db #ej #ej #ci #ci #ci #dc #ea #ea #da #db #dd #dd #eb #eb #dc #dc #de #de #ec #ec #de #df #df #df #ed #ed #dg #dg #dg #dg #ee #ee #di #ej #eb #ef #ef #ef #ea #ea #ec #eg #eg #eg #ec #ed #ed #eh #eh #eh #ee #ee #ee #ei #ei #ei #eg #eh #fj #fj #fj #fj #ei #ei #fa #fa #fa #fa #fa #fb #fb #fb #fb #fb #fc #fc #fc #fc #fc #fc ,,what ,,the ,,white ,,house ,,costs4 ,salary of ,president1 #ej1jjj2 additional appropriations are about #ge1jjj4 ,a total of #abe1jjj4 ,the ,president has the following corps of assistants3 ,private ,secretary1 #c1bej2 ,assistant ,private ,secretary1 #b1bej2 ,stenographer1 #a1hjj2 five ,messengers1 #a1bjj each1 #f1jjj2 ,steward--2 two ,doorkeepers1 #a1bjj each1 #b1djj2 two ,ushers1 #a1bjj1 #a1djj1 #b1fjj2 ,night ,usher1 #a1bjj2 ,watchman1 #ijj1 and a few other minor clerks and telegraph operators4 ,,sundries4--,incidental expenses1 #h1jjj2 ,white ,house repairs--carpets and refurnishing1 #ab1ejj2 fuel1 #b1ejj2 green-house1 #d1jjj2 gas1 matches and stable1 #ae1jjj4 ,these amounts1 with others of minor importance1 consume the entire appropriations4 ,,business ,,law4 ,ignorance of the law excuses no one4 ,it is a fraud to conceal a fraud4 ,the law compels no one to do impossibilities4 ,an agreement without consideration is void4 ,signatures made with a lead pencil are good in law4 ,a receipt for money paid is not legally conclusive4 ,the acts of one partner bind all the others4 ,contracts made on ,sunday cannot be enforced4 ,a contract made with a minor is void4 ,a contract made with a lunatic is void4 ,principals are responsible for the acts of their agents4 ,agents are responsible to their principals for errors4 ,each individual in a partnership is responsible for the whole amount of the debts of the firm4 ,a note given by a minor is void4 ,notes bear interest only when so stated4 ,it is legally necessary to say on a note for value received4 ,a note drawn on ,sunday is void4 ,a note obtained by fraud1 or from a person in a state of intoxication1 cannot be collected4 ,if a note be lost or stolen1 it does not release the maker2 he must pay it4 ,an endorser of a note is exempt from liability if not served with notice of its dishonor within twenty-four hours of its non-payment4 ,,items ,,worth ,,remembering4 ,a sun bath is of more worth than much warming by the fire4 ,books exposed to the atmosphere keep in better condition than if confined in a book-case4 ,pictures are both for use and ornament4 ,they serve to recall pleasant memories and scenes2 they harmonize with the furnishing of the rooms4 ,if they serve neither of these purposes they are worse than useless2 they only help fill space which would look better empty1 or gather dust and make work to keep them clean4 ,a room filled with quantities of trifling ornaments has the look of a bazaar and displays neither good taste nor good sense4 ,artistic excellence aims to have all the furnishings of a high order of workmanship combined with simplicity1 while good sense understands the folly of dusting a lot of rubbish4 ,a poor book had best be burned to give place to a better1 or even to an empty shelf1 for the fire destroys its poison1 and puts it out of the way of doing harm4 ,better economize in the purchasing of furniture or carpets than scrimp in buying good books or papers4 ,our sitting-rooms need never be empty of guests or our libraries of society if the company of good books is admitted to them4 ,,remarkable ,,calculations ,,regarding ,,the ,,sun4 ,the sun's average distance from the earth is about #ia1ejj1jjj miles4 ,since the orbit of the earth is elliptical1 and the sun is situated at one of its foci1 the earth is nearly #c1jjj1jjj miles further from the sun in aphelion than in perihelion4 ,as we attempt to locate the heavenly bodies in space1 we are immediately startled by the enormous figures employed4 ,the first number1 #ia1ejj1jjj miles1 is far beyond our grasp4 ,let us try to comprehend it4 ,if there were air to convey a sound from the sun to the earth1 and a noise could be made loud enough to pass that distance it would require over fourteen years for it to come to us4 ,suppose a railroad could be built to the sun4 ,an express train traveling day and night at the rate of thirty miles an hour1 would require #cda years to reach its destination4 ,ten generations would be born and would die2 the young men would become gray haired1 and their great-grandchildren would forget the story of the beginning of that wonderful journey1 and could find it only in history1 as we now read of ,queen ,elizabeth or of ,shakespeare2 the eleventh generation would see the solar depot at the end of the route4 ,yet this enormous distance of #ia1ejj1jjj miles is used as the unit for expressing celestial distances--as the foot-rule for measuring space2 and astronomers speak of so many times the sun's distance as we speak of so many feet or inches4 ,,signs ,,of ,,storms ,,approaching4--,a ring around the sun or moon stands for an approaching storm1 its near or distant approach being indicated by its larger or smaller circumference4 ,when the sun rises brightly and immediately afterward becomes veiled with clouds1 the farmer distrusts the day4 ,rains which begin early in the morning often stop by nine in place of eleven1 the hour specified in the old saw1 ,if it rains before seven4 ,on a still1 quiet day1 with scarcely the least wind afloat1 the ranchman or farmer can tell the direction of impending storm by cattle sniffing the air in the direction whence it is coming4 ,lack of dew in summer is a rain sign4 ,sharp white frosts in autumn and winter precede damp weather1 and we will stake our reputation as a prophet that three successive white frosts are an infallible sign of rain4 ,spiders do not spin their webs out of doors before rain4 ,previous to rain flies sting sharper1 bees remain in their hives or fly but short distances1 and almost all animals appear uneasy4 ,,how ,,to ,,distinguish ,,good ,,meat ,,from ,,bad ,,meat4 #ast4 ,it is neither of a pale pink color nor of a deep purple tint1 for the former is a sign of disease1 and the latter indicates that the animal has not been slaughtered1 but has died with the blood in it1 or has suffered from acute fever4 #b;d4 ,it has a marked appearance from the ramifications of little veins of fat among the muscles4 #c;d4 ,it should be firm and elastic to the touch and should scarcely moisten the fingers--bad meat being wet and sodden and flabby with the fat looking like jelly or wet parchment4 #dth4 ,it should have little or no odor1 and the odor should not be disagreeable1 for diseased meat has a sickly cadaverous smell1 and sometimes a smell of physic4 ,this is very discoverable when the meat is chopped up and drenched with warm water4 #eth4 ,it should not shrink or waste much in cooking4 #fth4 ,it should not run to water or become very wet on standing for a day or two1 but should1 on the contrary1 dry upon the surface4 #gth4 ,when dried at a temperature of #bab deg41 or thereabouts1 it should not lose more than from #gj to #gd per cent4 of its weight1 whereas bad meat will often lose as much as #hj per cent4 ,the juice of the flesh is alkaline or neutral to test paper4 ,,railroads ,,in ,,finland4 ,people who think of ,finland as a sub-arctic country of bleak and forbidding aspect maybe surprised to hear that several railroads have already made a large part of the region accessible4 ,a new line1 #afj miles long1 has just been opened to the heart of the country in the midst of great forests and perhaps the most wonderful lake region in the world4 ,sportsmen are now within less than a day's journey from ,st4 ,petersburg of central ,finland1 where there is the best of hunting and fishing and twenty hours of sunlight every summer day4 ,the most unique of railroads1 however1 is still the little line in ,norway1 north of the arctic circle1 carrying the product of far northern mines to the sea1 and famous as the only railroad that has yet invaded the polar regions4 ,,comparative ,,size ,,of ,,the ,,ark ,,and ,,the ,,great ,,eastern4 ,the following comparison between the size of ,noah's ark and the ,great ,eastern1 both being considered in point of tonnage1 after the old law for calculating the tonnage of a vessel1 exhibits a remarkable similarity4 ,the cubit of the ,bible1 according to ,sir ,isaac ,newton1 is #bj-a_/b inches1 or1 to be exact1 #bj4fbe inches4 ,bishop ,wilkins makes the cubit #bj4hh inches4 ,according to ,newton the dimensions of the ark were3 ,length between perpendiculars1 #eae4fb feet2 breadth1 #hd4id feet2 depth1 #ea4ef feet2 keel1 or length for tonnage1 #dfd4jh feet4 ,tonnage1 according to old law1 #ah1bca #eh-id4 ,the measurements of the ark1 according to ,wilkins' calculations were3 ,length1 #edgjj feet2 breadth1 #ia4af feet2 depth1 #ed4gj feet2 keel1 #dib4ca feet4 ,tonnage1 #ba1gfa4 ,notice how surprisingly near the ,great ,eastern came to being constructed after the same plan3 ,length1 #fhj feet2 breadth1 #hc feet2 depth1 #fj feet2 keel1 #fcj feet4 ,tonnage1 #bc1jib4 ,,finger ,,nails ,,as ,,an ,,indication ,,of ,,character4 ,a white mark on the nail bespeaks misfortune4 ,pale or lead-colored nails indicate melancholy people4 ,broad nails indicate a gentle1 timid1 and bashful nature4 ,lovers of knowledge and liberal sentiments have round nails4 ,people with narrow nails are ambitious and quarrelsome4 ,small nails indicate littleness of mind1 obstinacy and conceit4 ,choleric1 martial men1 delighting in war1 have red and spotted nails4 ,nails growing into the flesh at the points or sides indicate luxurious tastes4 ,people with very pale nails are subject to much infirmity of the flesh and persecution by neighbors and friends4 ,,dangers ,,of ,,celluloid4 ,a curious accident1 which happened recently in ,paris1 points out a possible danger in the wearing of combs and bracelets of celluloid4 ,a little girl sat down before the fire to prepare her lessons4 ,her hair was kept back by a semi-circle comb of celluloid4 ,as her head was bent forward to the fire this became warm1 and suddenly burst into flames4 ,the child's hair was partly burned off1 and the skin of the head was so injured that several months after1 though the burn was healed1 the cicatrix formed a white patch on which no hair would grow4 ,the burning point of celluloid is about #ahj degrees1 and the comb worn by the girl had attained that heat as it was held before the fire4 ,,odd ,,facts ,,about ,,shoes4 ,grecian shoes were peculiar in reaching to the middle of the legs4 ,the present fashion of shoes was introduced into ,england in #afcc4 ,in the ninth and tenth centuries the greatest princes of ,europe wore wooden shoes4 ,slippers were in use before ,shakespeare's time1 and were originally made rights and lefts4 ,shoes among the ,jews were made of leather1 linen1 rush or wood2 soldiers' shoes were sometimes made of brass or iron4 ,in the reign of ,william ,rufus of ,england1 in the eleventh century1 a great beau1 ,robert1 the ,horned1 used shoes with sharp points1 stuffed with tow1 and twisted like rams' horns4 ,the ,romans made use of two kinds of shoes--the solea1 or sandal1 which covered the sole of the foot1 and was worn at home and in company1 and the calceus1 which covered the whole foot and was always worn with the toga when a person went abroad4 ,in the reign of ,richard ,,ii41 shoes were of such absurd length as to require to be supported by being tied to the knees with chains1 sometimes of gold and silver4 ,in #adfc the ,english parliament took the matter in hand and passed an act forbidding shoes with spikes more than two inches in length being worn and manufactured4 ,,table ,,showing ,,the ,,average ,,velocities ,,of ,,various ,,bodies4 ,a man walks #c miles per hour or #d feet per second4 ,a horse trots #g miles per hour or #aj feet per second4 ,a horse runs #bj miles per hour or #bi feet per second4 ,steamboat runs #bj miles per hour or #bf feet per second4 ,sailing vessel runs #aj miles per hour or #ad feet per second4 ,rapid rivers flow #c miles per hour or #d feet per second4 ,a moderate wind blows #g miles per hour or #aj feet per second4 ,a storm moves #cf miles per hour or #eb feet per second4 ,a hurricane moves #hj miles per hour or #aag feet per second4 ,a rifle ball #ajjj miles per hour or #adff feet per second4 ,sound #gdc miles per hour or #aadb feet per second4 ,light1 #aib1jjj miles per second4 ,electricity1 #bhh1jjj miles per second4 ,,quantity ,,of ,,oil ,,required ,,for ,,different ,,colors4 ,heath ,miligan quote the following figures4 ,they are color manufacturers3 #ajj parts 7weight7 ,white ,lead require #ab parts of oil4 #ajj parts 7weight7 ,zinc ,white require #ad parts of oil4 #ajj parts 7weight7 ,green ,chrome require #ae parts of oil4 #ajj parts 7weight7 ,chrome ,yellow require #ai parts of oil4 #ajj parts 7weight7 ,vermilion require #be parts of oil4 #ajj parts 7weight7 ,light ,red require #ca parts of oil4 #ajj parts 7weight7 ,madder ,lake require #fb parts of oil4 #ajj parts 7weight7 ,yellow ,ochre require #ff parts of oil4 #ajj parts 7weight7 ,light ,ochre require #gb parts of oil4 #ajj parts 7weight7 ,camels ,brown require #ge parts of oil4 #ajj parts 7weight7 ,brown ,manganese require #hg parts of oil4 #ajj parts 7weight7 ,terre ,verte require #ajj parts of oil4 #ajj parts 7weight7 ,parisian ,blue require #ajf parts of oil4 #ajj parts 7weight7 ,burnt ,terreverte require #aab parts of oil4 #ajj parts 7weight7 ,berlin ,blue require #aab parts of oil4 #ajj parts 7weight7 ,ivory ,black require #aab parts of oil4 #ajj parts 7weight7 ,cobalt require #abe parts of oil4 #ajj parts 7weight7 ,florentine ,brown require #aej parts of oil4 #ajj parts 7weight7 ,burnt ,terra ,sienna require #aha parts of oil4 #ajj parts 7weight7 ,raw ,terra ,sienna require #adj parts of oil4 ,according to this table1 a hundred parts of the quick drying white lead are ground with #ab parts of oil1 and on the other hand slow drying ivory black requires #aab parts of oil4 ,,painting4 #a gallon ,priming ,color will cover #ej superficial yards4 #a gallon ,white ,zinc will cover #ej superficial yards4 #a gallon ,white ,paint will cover #dd superficial yards4 #a gallon ,lead ,color will cover #ej superficial yards4 #a gallon ,black ,paint will cover #ej superficial yards4 #a gallon ,stone ,color will cover #dd superficial yards4 #a gallon ,yellow ,paint will cover #dd superficial yards4 #a gallon ,blue ,color will cover #de superficial yards4 #a gallon ,green ,paint will cover #de superficial yards4 #a gallon ,bright ,emerald ,green will cover #be superficial yards4 #a gallon ,bronze ,green will cover #de superficial yards4 ,one pound of paint will cover about four superficial yards the first coat1 and about six yards each additional coat4 ,,rapid ,,process ,,of ,,marking ,,goods ,,at ,,any ,,desired ,,per ,,cent4 ,,profit4 ,retail merchants1 in buying goods by wholesale1 buy a great many articles by the dozen1 such as boots and shoes1 hats and caps1 and notions of various kinds2 now the merchant1 in buying1 for instance1 a dozen hats1 knows exactly what one of these hats will retail for in the market where he deals2 and unless he is a good accountant1 it will often take him some time to determine whether he can afford to purchase the dozen hats and make a living profit by selling them by the single hat2 and in buying his goods by auction1 as the merchant often does1 he has not time to make the calculation before the goods are bid off4 ,he therefore loses the chance of making good bargains by being afraid to bid at random1 or if he bids1 and the goods are cried off1 he may have made a poor bargain by bidding thus at a venture4 ,it then becomes a useful and practical problem to determine instantly what per cent4 he would gain if he retailed the hat at a certain price1 to tell what an article should retail for to make a profit of #bj per cent4 ,rule4--,divide what the articles cost per dozen by #aj4 which is done by removing the decimal point one place to the left4 ,for instance1 if hats cost #ag4ej per dozen1 remove the decimal point one place to the left1 making #a4ge1 what they should be sold for apiece to gain #bj per cent1 on the cost4 ,if they cost #ca4jj per dozen1 they should be sold at #c4aj apiece1 etc4 ,,the ,,seven ,,wonders ,,of ,,the ,,world4 ,pyramids of ,egypt4 ,tower1 ,walls and ,terrace ,hanging ,gardens of ,babylon4 ,statue of ,jupiter ,olympus1 on the ,capitoline ,hill1 at ,rome4 ,temple of ,diana1 at ,ephesus4 ,pharos1 or watch-tower1 at ,alexandria1 ,egypt4 ,colossus of ,rhodes1 a statue #aje feet high2 overthrown by an earthquake #bbd ,b4,c4 ,mausoleum at ,halicarnassus1 a ,grecian-,persian city in ,asia ,minor4 ,,heat ,,and ,,cold4 ,degrees of heat above zero at which substances melt3--,wrought iron1 #c1ihj degrees2 cast iron1 #c1dgi2 platinum1 #c1jhj2 gold1 #b1eij2 copper1 #b1edh2 steel1 #b1ejj2 glass1 #b1cgg2 brass1 #a1ijj2 silver1 #a1bej2 antimony1 #iea2 zinc1 #gdj2 lead1 #eid2 tin1 #dba2 arsenic1 #cfe2 sulphur1 #bbf2 beeswax1 #aea2 gutta percha1 #ade2 tallow1 #ig2 lard1 #ie2 pitch1 #ia2 ice1 #cc4 ,degrees of heat above zero at which substances boil3--,ether1 #ih degrees2 alcohol1 #agc2 water1 #bab2 petroleum1 #cjf2 linseed oil1 #fdj2 blood heat1 #ih2 eggs hatch1 #ajd4 ,,quantity ,,of ,,seed ,,to ,,an ,,acre4 ,wheat1 #a-a_/b to #b bu42 rye1 #a-a_/b to #b bu42 oats1 #c bu42 barley1 #b bu42 buckwheat1 #a_/b bu42 corn1 broadcast1 #d bu42 corn1 in drills1 #b to #c bu42 corn1 in hills1 #d to #h qts42 broom corn1 #a_/b bu42 potatoes1 #aj to #ae bu42 rutabagas1 #c_/d lbs42 millet1 #a_/d bu42 clover1 white1 #d qts42 clover1 red1 #h qts42 timothy1 #f qts42 orchard grass1 #b qts42 red top1 #a to #b pks43 blue grass1 #b bu12 mixed lawn grass1 #a_/b bu42 tobacco1 #b ozs4 ,,soluble ,,glass ,,for ,,floors4 ,instead of the old-fashioned method of using wax for polishing floors1 etc41 soluble glass is now employed to great advantage4 ,for this purpose the floor is first well cleaned1 and then the cracks well filled up with a cement of water-glass and powdered chalk or gypsum4 ,afterward1 a water-glass of #fj to #fe 1 of the thickness of syrup1 is applied by means of a stiff brush4 ,any desired color may be imparted to the floor in a second coat of the water-glass1 and additional coats are to be given until the requisite polish is obtained4 ,a still higher finish may be given by pummicing off the last layer1 and then putting on a coating of oil4 ,,durability ,,of ,a ,,horse4 ,a horse will travel #djj yards in #d-a_/b minutes at a walk1 #djj yards in #b minutes at a trot1 and #djj yards in minute at a gallop4 ,the usual work of a horse is taken at #bb1ejj lbs4 raised #a foot per minute1 for #h hours per day4 ,a horse will carry #bej lbs4 #be miles per day of #h hours4 ,an average draught-horse will draw #afjj lbs4 #bc miles per day on a level road1 weight of wagon included4 ,the average weight of a horse is #ajjj lbs42 his strength is equal to that of #e men4 ,in a horse mill moving at #c feet per second1 track #be feet diameter1 he exerts with the machine the power of #d-a_/b horses4 ,the greatest amount a horse can pull in a horizontal line is #ijj lbs42 but he can only do this momentarily1 in continued exertion1 probably half of this is the limit4 ,he attains his growth in #e years1 will live #be1 average #af years4 ,a horse will live #be days on water1 without solid food1 #ag days without eating or drinking1 but only #e days on solid food1 without drinking4 ,a cart drawn by horses over an ordinary road will travel #a4a miles per hour of trip4 ,a #d-;horse team will haul from #be to #cj cubic feet of lime stone at each load4 ,the time expended in loading1 unloading1 etc41 including delavs1 averages #ce minutes per trip4 ,the cost of loading and unloading a cart1 using a horse cram at the quarry1 and unloading by hand1 when labor is #a4be per day1 and a horse #ge cents1 is #be cents per perch--#bd4ge cubic feet4 ,the work done by an animal is greatest when the velocity with which he moves is #a_/h of the greatest with which he can move when not impeded1 and the force then exerted 4#de of the utmost force the animal can exert at a dead pull4 ,,comparative ,,cost ,,of ,,freight ,,by ,,water ,,and ,,rail4 ,it has been proved by actual test that a single tow-boat can transport at one trip from the ,ohio to ,new ,orleans #bi1jjj tons of coal1 loaded in barges4 ,estimating in this way the boat and its tow1 worked by a few men1 carries as much freight to its destination as #c1jjj cars and #ajj locomotives1 manned by #fjj men1 could transport4 ,,hints ,,to ,,young ,,housewives4 ,glycerine does not agree with a dry skin4 ,if you use powder always wash it off before going to bed4 ,when you give your cellar its spring cleaning1 add a little copperas water and salt to the whitewash4 ,a little ammonia and borax in the water when washing blankets keeps them soft and prevents shrinkage4 ,sprinkling salt on the top and at the bottom of garden walls is said to keep snails from climbing up or down4 ,for relief from heartburn or dyspepsia1 drink a little cold water in which has been dissolved a teaspoonful of salt4 ,for hoarseness1 beat a fresh egg and thicken it with fine white sugar4 ,eat of it freely and the hoarseness will soon be relieved4 ,if quilts are folded or rolled tightly after washing1 then beaten with a rolling pin or potato masher1 it lightens up the cotton and makes them seem soft and new4 ,chemists say that it takes more than twice as much sugar to sweeten preserves1 sauce1 etc41 if put in when they begin to cook as it does to sweeten after the fruit is cooked4 ,tar may be removed from the hands by rubbing with the outside of fresh1 orange or lemon peel and drying immediately4 ,the volatile oils dissolve the tar so that it can be rubbed off4 ,moths or any summer flying insects may be enticed to destruction by a bright tin pan half filled with kerosene set in a dark corner of the room4 ,attracted by the bright pan1 the moth will meet his death in the kerosene4 ,it may be worth knowing that water in which three or four onions have been boiled1 applied with a gilding brush to the frames of pictures and chimney glasses1 will prevent flies from lighting on them and will not injure the frames4 ,,superstitions ,,regarding ,,babies4 ,it is believed by many that if a child cries at its birth and lifts up only one hand1 it is born to command4 ,it is thought very unlucky not to weigh the baby before it is dressed4 ,when first dressed the clothes should not be put on over the head1 but drawn on over the feet1 for luck4 ,when first taken from the room in which it was born it must be carried up stairs before going down1 so that it will rise in the world4 ,in any case it must be carried up stairs or up the street1 the first time it is taken out4 ,it is also considered in ,england and ,scotland unlucky to cut the baby's nails or hair before it is twelve months old4 ,the saying3 ,born on ,monday1 fair in the face2 ,born on ,tuesday1 full of ,god's grace2 ,born on ,wednesday1 the best to be had2 ,born on ,thursday1 merry and glad2 ,born on ,friday1 worthily given2 ,born on ,saturday1 work hard for a living2 ,born on ,sunday1 shall never know want1 is known with various changes all over the ,christian world2 one deviation from the original makes ,friday's child free in giving4 ,thursday has one very lucky hour just before sunrise4 ,the child that is born on the ,sabbath day ,is bonny and good and gay1 ,while ,he who is born on ,new ,year's morn ,will have his own way as sure as you're born4 ,and ,he who is born on ,easter morn ,shall never know care1 or want1 or harm4 ,,secret ,,art ,,of ,,catching ,,fish4 ,put the oil of rhodium on the bait1 when fishing with a hook1 and you will always succeed4 ,,to ,,catch ,,fish4 ,take the juice of smallage or lovage1 and mix with any kind of bait4 ,as long as there remain any kind of fish within yards of your hook1 you will find yourself busy pulling them out4 ,,certain ,,cure ,,for ,,drunkenness4 ,take of sulphate of iron #e grains1 magnesia #aj grains1 peppermint water #aa drachms1 spirits of nutmeg #a drachm4 ,administer this twice a day4 ,it acts as a tonic and stimulant and so partially supplies the place of the accustomed liquor1 and prevents that absolute physical and moral prostration that follows a sudden breaking off from the use of stimulating drinks4 ,,ladies' ,,stamping ,,powder4 ,for use in stamping any desired pattern upon goods for needle work1 embroidery1 etc4 ,draw pattern upon heavy paper1 and perforate with small holes all the lines with some sharp instrument1 dust the powder through1 remove the pattern and pass a warm iron over the fabric1 when the pattern will become fixed4 ,any desired color can be used1 such as ,prussian blue1 chrome green1 yellow1 vermilion1 etc4 ,fine white rosin1 #b ounces2 gum sandarach1 #d ounces2 color1 #b ounces4 ,powder very fine1 mix1 and pass through a sieve4 ,,salaries ,,of ,,the ,,united ,,states ,,officers1 ,,per ,,annum4 ,president1 ,vice-,president and ,cabinet4--,president1 #ej1jjj2 ,vice-,president1 #h1jjj2 ,cabinet ,officers1 #h1jjj each4 ,united ,states ,senators4--#e1jjj1 with mileage4 ,congress4--,members of ,congress1 #e1jjj1 with mileage4 ,supreme ,court4--,chief ,justice1 #aj1ejj2 ,associate ,justices1 #aj1jjj4 ,circuit ,courts4--,justices of ,circuit ,courts1 #f1jjj4 ,heads of ,departments4--,supt4 of ,bureau of ,engraving and ,printing1 #d1ejj2 ,public ,printer1 #d1ejj2 ,supt4 of ,census1 #e1jjj2 ,supt4 of ,naval ,observatory1 #e1jjj2 ,supt4 of the ,signal ,service1 #d1jjj2 ,director of ,geological ,surveys1 #f1jjj2 ,director of the ,mint1 #d1ejj2 ,commissioner of ,general ,land ,office1 #d1jjj2 ,commissioner of ,pensions1 #c1fjj2 ,commissioner of ,agriculture1 #c1jjj2 ,commissioner of ,indian ,affairs1 #c1jjj2 ,commissioner of ,education #c1jjj2 ,commander of ,marine ,corps1 #c1ejj2 ,supt4 of ,coast and ,geodetic ,survey1 #f1jjj4 ,united ,states ,treasury4--,treasurer1 #f1jjj2 ,register of ,treasury1 #d1jjj2 ,commissioner of ,customs1 #d1jjj4 ,internal ,revenue ,agencies4--,supervising ,agents1 #ab per day2 #cd other agents1 per day1 #f to #h4 ,postoffice ,department1 ,washington4--,three ,assistant ,postmaster-,generals1 #c1ejj2 ,chief ,clerk1 #b1bjj4 ,postmasters4--,postmasters are divided into four classes4 ,first class1 #c1jjj to #d1jjj 7excepting ,new ,york ,city1 which is #h1jjj72 second class1 #b1jjj to #c1jjj2 third class1 #a1jjj to #b1jjj2 fourth class1 less than #a1jjj4 ,the first three classes are appointed by the ,president1 and confirmed by the ,senate2 those of fourth class are appointed by the ,postmaster-,general4 ,diplomatic appointments4--,ministers to ,germany1 ,great ,britain1 ,france and ,russia1 #ag1ejj2 ,ministers to ,brazil1 ,china1 ,austria-,hungary1 ,italy1 ,mexico1 ,japan and ,spain1 #ab1jjj2 ,ministers to ,chili1 ,peru and ,central ,amer41 #aj1jjj2 ,ministers to ,argentine ,confederation1 ,hawaiian ,islands1 ,belgium1 ,hayti1 ,columbia1 ,netherlands1 ,sweden1 ,turkey and ,venezuela1 #g1ejj2 ,ministers to ,switzerland1 ,denmark1 ,paraguay1 ,bolivia and ,portugal1 #e1jjj2 ,minister to ,liberia1 #d1jjj4 ,army ,officers4--,general1 #ac1ejj2 ,lieut4-,general1 #aa1jjj2 ,major-,general1 #g1ejj2 ,brigadier-,general1 #e1ejj2 ,colonel1 #c1ejj2 ,lieutenant-,colonel1 #c1jjj2 ,major1 #b1ejj2 ,captain1 mounted1 #b1jjj2 ,captain1 not mounted1 #a1hjj2 ,regimental ,adjutant1 #a1hjj2 ,regimental ,quartermaster1 #a1hjj2 #ast ,lieutenant1 mounted1 #a1fjj2 #ast ,lieutenant1 not mounted1 #a1ejj2 #b;d ,lieutenant1 mounted1 #a1ejj2 #b;d ,lieutenant1 not mounted1 #a1djj2 ,chaplain1 #a1ejj4 ,navy ,officers4--,admiral1 #ac1jjj2 ,vice-,admiral1 #i1jjj2 ,rear-,admirals1 #f1jjj2 ,commodores1 #e1jjj2 ,captains1 #de1jjj2 ,commanders1 #c1ejj2 ,lieut4-,commanders1 #b1hjj2 ,lieutenants1 #b1djj2 ,masters1 #a1hjj2 ,ensigns1 #a1bjj2 ,midshipmen1 #a1jjj2 ,cadet ,midshipmen1 #ejj2 ,mates1 #ijj2 ,medical and ,pay ,directors and ,medical and ,pay ,inspectors and ,chief ,engineers1 #d1djj2 ,fleet ,surgeons1 ,fleet ,paymasters and ,fleet ,engineers1 #d1djj2 ,surgeons and ,paymasters1 #b1hjj2 ,chaplains1 #b1ejj4 ,,chronology ,,of ,,important ,,events4 ,,before ,,christ4 ,the ,deluge3 #bcdh ,babylon built3 #bbdg ,birth of ,abraham3 #aiic ,death of ,joseph3 #afce ,moses born3 #aega ,athens founded3 #aeef ,the ,pyramids built3 #abej ,solomon's ,temple finished3 #ajjd ,rome founded3 #gec ,jerusalem destroyed3 #ehg ,babylon taken by ,jews3 #ech ,death of ,socrates3 #djj ,rome taken by the ,gauls3 #hce ,paper invented in ,china3 #agj ,carthage destroyed3 #adf ,caesar landed in ,britain3 #ee ,caesar killed3 #dd ,birth of ,christ3 #j ,,after ,,christ4 ,death of ,augustus3 #ad ,pilate1 governor of ,judea3 #bg ,jesus ,christ crucified3 #cc ,claudius visited ,britain3 #dc ,st4 ,paul put to death3 #fg ,death of ,josephus3 #ic ,jerusalem rebuilt3 #aca ,the ,romans destroyed #ehj1jjj ,jews and banished the rest from ,judea3 #ace ,the ,bible in ,gothic3 #cgc ,horseshoes made of iron3 #dha ,latin tongue ceased to be spoken3 #ehj ,pens made of quills3 #fce ,organs used3 #ffj ,glass in ,england3 #ffc ,bank of ,venice established3 #aaeg ,glass windows first used for lights3 #aahj ,mariner's compass used3 #abjj ,coal dug for fuel3 #abcd ,chimneys first put to houses3 #abcf ,spectacles invented by an ,italian3 #abdj ,the first ,english ,house of ,commons3 #abeh ,tallow candles for lights3 #abjj ,paper made from linen3 #acjb ,gunpowder invented3 #acdj ,woolen cloth made in ,england3 #acda ,printing invented3 #adcf ,the first almanac3 #adgj ,america discovered3 #adib ,first book printed in ,england3 #aejg ,luther began to preach3 #aeag ,interest fixed at ten per cent4 in ,england3 #aedg ,telescopes invented3 #aedi ,first coach made in ,england3 #aefd ,clocks first made in ,england3 #aefh ,bank of ,england incorporated3 #aeid ,shakespeare died3 #afaf ,circulation of the blood discovered3 #afai ,barometer invented3 #afbc ,first newspaper3 #afbi ,death of ,galileo3 #afdc ,steam engine invented3 #afdi ,great fire in ,london3 #afff ,cotton planted in the ,united ,states3 #agei ,commencement of the ,american war3 #agge ,declaration of ,american ,independence3 #aggf ,recognition of ,american ,independence3 #aghb ,bank of ,england suspended cash payment3 #agia ,napoleon ,i4 crowned emperor3 #ahjd ,death of ,napoleon3 #ahbj ,telegraph invented by ,morse3 #ahcb ,first daguerreotype in ,france3 #ahci ,beginning of the ,american civil war3 #ahfa ,end of the ,american civil war3 #ahfe ,abraham ,lincoln died3 #ahfe ,great ,chicago ,fire3 #ahga ,jas4 ,a4 ,garfield died3 #ahha ,,interesting ,,facts ,,about ,,our ,,bodies4 ,the weight of the male infant at birth is #g lbs4 avoirdupois2 that of the female is not quite #f-a_/b lbs4 ,the maximum weight 7#adj-a_/b lbs47 of the male is attained at the age of #dj2 that of the female 7nearly #abd lbs47 is not attained until #ej2 from which ages they decline afterward1 the male to #abg-a_/d lbs41 the female to #ajj lbs41 nearly a stone4 ,the full-grown adult is #bj times as heavy as a new-born infant4 ,in the first year he triples his weight1 afterwards the growth proceeds in geometrical progression1 so that if #ej infants in their first year weigh #a1jjj lbs41 they will in the second weigh #a1baj lbs42 in the third #a1cca3 in the fourth #adfd lbs42 the term remaining very constant up to the ages of #aa-ab in females1 and #ab-ac in males1 where it must be nearly doubled2 afterwards it may be continued1 and will be found very nearly correct up to the age of #ah or #ai1 when the growth proceeds very slowly4 ,at an equality of age the male is generally heavier than the female4 ,towards the age of #ab years only an individual of each sex has the same weight4 ,the male attains the maximum weight at about the age of #dj1 and he begins to lose it very sensibly toward #fj4 ,at #hj he loses about #ac4bcbh lbs41 and the stature is diminished #b4gef inches4 ,females attain their maximum weight at about #ej4 ,the mean weight of a mature man is #ajd lbs41 and of an average woman #id lbs4 ,in old age they lose about #ab or #ad lbs4 ,men weigh most at #dj1 women at #ej1 and begin to lose weight at #fj4 ,the mean weight of both sexes in old age is that which they had at #ai4 ,when the male and female have assumed their complete development they weigh almost exactly #bj times as much as at birth1 while the stature is about #c-a_/b times greater4 ,children lose weight during the first three days after birth2 at the age of a week they sensibly increase2 after one year they triple their weight2 then they require six years to double their weight1 and #ac to quadruple it4 ,it has been computed that nearly two years' sickness is experienced by every person before he is #gj years old1 and therefore that #aj days per annum is the average sickness of human life4 ,till #dj it is but half1 and after #ej it rapidly increases4 ,the mixed and fanciful diet of man is considered the cause of numerous diseases from which animals are exempt4 ,many diseases have abated with changes of diet1 and others are virulent in particular countries1 arising from peculiarities4 ,human ,longevity4--,of #ajj1jjj male and female children1 in the first month they are reduced to #ij1cif1 or nearly a tenth4 ,in the second1 to #hg1icf4 ,in the third1 to #hf1age4 ,in the fourth1 to #hd1gbj4 ,in the fifth1 to #hc1ega4 ,in the sixth1 to #hb1ebf1 and at the end of the first year to #gg1ebh1 the deaths being #b to #i4 ,the next four years reduce the #gg1ebh to #fb1ddh1 indicating #cg1eeb deaths before the completion of the fifth year4 ,at #be years the #ajj1jjj are half1 or #di1iie2 at #eb1 one-third4 ,at #eh-a_/b1 a fourth1 or #be1jjj2 at #fg1 a fifth2 at #gf1 a tenth2 at #ha1 a twentieth1 or #e1jjj2 and ten attain #ajj4 ,children die in large proportions because their diseases cannot be explained1 and because the organs are not habituated to the functions of life4 ,the mean of life varies in different countries from #dj to #de4 ,a generation from father to son is about #cj years2 of men in general five-sixths die before #gj1 and fifteen-sixteenths before #hj4 ,after #hj it is rather endurance than enjoyment4 ,the nerves are blunted1 the senses fail1 the muscles are rigid1 the softer tubes become hard1 the memory fails1 the brain ossifies1 the affections are buried1 and hope ceases4 ,the remaining one-sixteenth die at #hj2 except a one-thirty-third1 at #ij4 ,the remainder die from inability to live1 at or before #ajj4 ,about the age of #cf the lean man usually becomes fatter and the fat man leaner4 ,again1 between the years of #dc and #ej his appetite fails1 his complexion fades1 and his tongue is apt to be furred on the least exertion of body or mind4 ,at this period his muscles become flabby1 his joints weak2 his spirits droop1 and his sleep is imperfect and unrefreshing4 ,after suffering under these complaints a year1 or perhaps two1 he starts afresh with renewed vigor1 and goes on to #fa or #fb1 when a similar change takes place1 but with aggravated symptoms4 ,when these grand periods have been successively passed1 the gravity of incumbent years is more strongly marked1 and he begins to boast of his age4 ,in ,russia1 much more than in any other country1 instances of longevity are numerous1 if true4 ,in the report of the ,holy ,synod1 in #ahbg1 during the year #ahbe1 and only among the ,greek religion1 #hdh men had reached upward of #ajj years of age2 #cb had passed their #abjth year1 #d from #acj to #ace4 ,out of #fjf1hah men who died in #ahbf1 #b1gfe were above #ij2 #a1dcb above #ie1 and #hdh above #ajj years of age4 ,among this last number #hh were above #aae2 #bd more than #abj2 #g above #abe1 and one #acj4 ,riley asserts that ,arabs in the ,desert live #bjj years4 ,on the average1 men have their first-born at #cj and women at #bh4 ,the greatest number of deliveries take place between #be and #ce4 ,the greatest number of deliveries take place in the winter months1 and in ,february1 and the smallest in ,july1 i4e41 to ,february1 as #d to #e in towns and #c to #d in the country4 ,the night births are to the day as #e to #d4 ,human ,strength4--,in ,schulze's experiments on human strength1 he found that men of five feet1 weighing #abf lbs41 could lift vertically #aef lbs4 #h inches2 #bag lbs4 #a4b inches4 ,others1 #f4a feet1 weighing #ahc lbs41 #aef lbs4 #ac inches1 and #bag lbs4 #f inches2 others #f feet #c inches1 weighing #aeh lbs41 #aef lbs4 #af inches1 and #bag lbs4 #i inches4 ,by a great variety of experiments he determined the mean human strength at #cj lbs41 with a velocity of #b4e feet per second2 or it is equal to the raising half a hogshead #aj feet in a minute4 ,,rules ,,for ,,spelling4 ,words ending in e drop that letter before the termination able1 as in move1 movable2 unless ending in ce or ge1 when it is retained1 as in change1 changeable1 etc4 ,words of one syllable1 ending in a consonant1 with a single vowel before it1 double the consonants in derivatives2 as1 ship1 shipping1 etc4 ,but if ending in a consonant with a double vowel before it1 they do not double the consonant in derivatives2 as1 troop1 trooper1 etc4 ,words of more than one syllable1 ending in a consonant preceded by a single vowel1 and accented on the last syllable1 double that consonant in derivatives2 as1 commit1 committed2 but except chagrin1 chagrined4 ,all words of one syllable ending in l1 with a single vowel before it1 have ll at the close2 as mill1 sell4 ,all words of one syllable ending in l1 with a double vowel before it1 have only one l at the close2 as mail1 sail4 ,the words foretell1 distill1 instill and fulfill1 retain the ll of their primitives4 ,derivatives of dull1 skill1 will and full also retain the ll when the accent falls on these words2 as dullness1 skillfull1 willfull1 fullness4 ,words of more than one syllable ending in l have only one l at the close2 as delightful1 faithful2 unless the accent falls on the last syllable2 as befall1 etc4 ,words ending in l1 double the letter in the termination ly4 ,participles ending in ing1 from verbs ending in e1 lose the final e2 as have1 having2 make1 making1 etc2 but verbs ending in ee retain both2 as see1 seeing4 ,the word dye1 to color1 however1 must retain the e before ing4 ,all verbs ending in ly1 and nouns ending in ment1 retain the e final of the primitives2 as brave1 bravely2 refine1 refinement2 except words ending in dge2 as1 acknowledge1 acknowledgment4 ,nouns ending in y1 preceded by a vowel1 form their plural by adding s2 as money1 moneys2 but if y is preceded by a consonant1 it is changed to ies in the plural2 as bounty1 bounties4 ,compound words whose primitives end in y1 change the y into i2 as beauty1 beautiful4 ,,the ,,use ,,of ,,capitals4 ,every entire sentence should begin with a capital4 ,proper names1 and adjectives derived from these1 should begin with a capital4 ,all appellations of the ,deity should begin with a capital4 ,official and honorary titles should begin with a capital4 ,every line of poetry should begin with a capital4 ,titles of books and the heads of their chapters and divisions are printed in capitals4 ,the pronoun ,i and the exclamation ,o are always capitals4 ,the days of the week and the months of the year begin with capitals4 ,every quotation should begin with a capital letter4 ,names of religious denominations begin with capitals4 ,in preparing accounts each item should begin with a capital4 ,any word of very special importance may begin with a capital4 ,,twenty ,,choice ,,course ,,dinner ,,menus4 #a4 ,rice ,soup1 ,baked ,pike1 ,mashed ,potatoes1 ,roast of ,beef1 ,stewed ,corn1 ,chicken ,fricassee1 ,celery ,salad1 ,compote of ,oranges1 ,plain ,custard1 ,cheese1 ,wafers1 ,coffee4 #b4 ,mutton ,soup1 ,fried ,oysters1 ,stewed ,potatoes1 ,boiled ,corn ,beef1 ,cabbage1 ,turnips1 ,roast ,pheasants1 ,onion ,salad1 ,apple ,pie1 ,white ,custard1 ,bent's ,water ,crackers1 ,cheese1 ,coffee4 #c4 ,oyster ,soup1 ,roast ,mutton1 ,baked ,potatoes1 ,breaded ,veal ,cutlets1 ,tomato ,sauce1 ,baked ,celery1 ,cabbage ,salad1 ,apple ,custard1 ,sponge ,cake1 ,cheese1 ,coffee4 #d4 ,macaroni ,soup1 ,boiled ,chicken1 with ,oysters1 ,mutton ,chops1 ,creamed ,potatoes1 ,stewed ,tomatoes1 ,pickled ,beets1 ,peaches and ,rice1 ,plain ,cake1 ,cheese1 ,coffee4 #e4 ,tapioca ,soup1 ,boiled ,halibut1 ,duchesse ,potatoes1 ,roast ,beef ,tongue1 ,canned ,peas1 ,baked ,macaroni1 with ,gravy1 ,fried ,sweet ,potatoes1 ,beet ,salad1 ,cornstarch ,pudding1 ,jelly ,tarts1 ,cheese1 ,wafers1 ,coffee4 #f4 ,vegetable ,soup1 ,boiled ,trout1 ,oyster ,sauce1 ,roast ,veal1 with ,dressing1 ,boiled ,potatoes1 ,stewed ,tomatoes1 ,corn1 ,egg ,salad1 ,snow ,cream1 ,peach ,pie1 ,sultana ,biscuit1 ,cheese1 ,coffee4 #g4 ,potato ,soup1 ,oyster ,patties1 ,whipped ,potatoes1 ,roast ,mutton1 with ,spinach1 ,beets1 ,fried ,parsnips1 ,egg ,sauce1 ,celery ,salad1 ,boiled ,custard1 ,lemon ,tarts1 ,white ,cake1 ,cheese1 ,coffee4 #h4 ,veal ,soup1 ,boiled ,shad1 ,caper ,sauce1 ,porterhouse ,steak1 with ,mushrooms1 ,pigeon ,pie1 ,mashed ,potatoes1 ,pickles1 ,rice ,sponge ,cakes1 ,cheese1 ,canned ,apricots with ,cream1 ,coffee4 #i4 ,giblet ,soup1 ,scalloped ,clams1 ,potato ,cakes1 ,lamb ,chops1 ,canned ,beans1 ,tomatoes1 ,sweet ,potatoes1 ,salmon ,salad1 ,charlotte ,rasse1 ,apricot ,tarts1 ,cheese1 ,coffee4 #aj4 ,vermicelli ,soup1 ,fried ,small ,fish1 ,mashed ,potatoes1 ,roast ,beef1 ,minced ,cabbage1 ,chicken ,croquettes1 ,beet ,salad1 ,stewed ,pears1 ,plain ,sponge ,cake1 ,cheese1 ,coffee4 #aa4 ,oxtail ,soup1 ,fricasseed ,chicken with ,oysters1 ,breaded ,mutton ,chops1 ,turnips1 ,duchesse ,potatoes1 ,chow-chow ,salad1 ,chocolate ,pudding1 ,nut ,cake1 ,cheese1 ,coffee4 #ab4 ,barley ,soup1 ,boiled ,trout1 ,creamed ,potatoes1 ,roast ,loin of ,veal1 ,stewed ,mushrooms1 ,broiled ,chicken1 ,lettuce ,salad1 ,fig ,pudding1 ,wafers1 ,cheese1 ,coffee4 #ac4 ,noodle ,soup1 ,salmon1 with ,oyster ,sauce1 ,fried ,potatoes1 ,glazed ,beef1 ,boiled ,spinach1 ,parsnips1 with ,cream ,sauce1 ,celery1 ,plain ,rice ,pudding1 with ,custard ,sauce1 ,current ,cake1 ,cheese1 ,coffee4 #ad4 ,lobster ,soup1 ,baked ,ribs of ,beef1 with ,browned ,potatoes1 ,boiled ,duck1 with ,onion ,sauce1 ,turnips1 ,stewed ,tomatoes1 ,lettuce1 ,delmonico ,pudding1 ,cheese1 ,sliced ,oranges1 ,wafers1 ,coffee4 #ae4 ,chicken ,broth1 ,baked ,whitefish1 ,boiled ,potatoes1 ,canned ,peas1 ,mutton ,chops1 ,tomatoes1 ,beets1 ,celery ,salad1 ,apple ,trifle1 ,lady ,fingers1 ,cheese4 ,coffee4 #aj4 ,sago ,soup1 ,boiled ,leg of ,mutton1 ,caper ,sauce1 ,stewed ,potatoes1 ,canned ,corn1 ,scalloped ,oysters1 with ,cream ,sauce1 ,celery and ,lettuce ,salad1 ,marmalade ,fritters1 ,apple ,custard1 ,cheese ,cakes1 ,coffee4 #ag4 ,vegetable ,soup1 ,broiled ,shad1 ,lyonnaise ,potatoes1 ,pork ,chops1 with ,sage ,dressing1 ,parsnip ,fritters1 ,macaroni and ,gravy1 ,cauliflower ,salad1 ,rhubarb ,tarts1 ,silver ,cake1 ,cheese1 ,coffee4 #ah4 ,chicken ,soup1 with ,rice1 ,codfish1 ,boiled1 with ,cream ,sauce1 ,roast ,veal1 ,tomatoes1 ,oyster ,salad1 ,boiled ,potatoes1 ,asparagus1 ,orange ,jelly1 ,white ,cake1 ,cheese1 ,coffee4 #ai4 ,macaroni ,soup1 ,fried ,shad1 ,tomato ,sauce1 ,roast ,mutton1 ,mashed ,potatoes1 ,boiled ,tongue1 with ,mayonnaise ,dressing1 ,fried ,parsnips1 ,canned ,beans1 ,lemon ,puffs1 ,cheese ,cakes1 ,fruit1 ,coffee4 #bj4 ,scotch ,broth1 ,baked ,halibut1 ,boiled ,potatoes1 ,breaded ,mutton ,chops1 ,tomato ,sauce1 ,spinach1 ,bean ,salad1 ,asparagus and ,eggs1 ,peach ,batter ,pudding1 with ,sauce1 ,wafers1 ,cheese1 ,coffee4 ,,terms ,,used ,,in ,,medicine4 ,anthelmintics are medicines which have the power of destroying or expelling worms from the intestinal canal4 ,antiscorbutics are medicines which prevent or cure the scurvy4 ,antispasmodics are medicines given to relieve spasm1 or irregular and painful action of the muscles or muscular fibers1 as in ,epilepsy1 ,st4 ,vitus' ,dance1 etc4 ,aromatics are medicines which have1 a grateful smell and agreeable pungent taste4 ,astringents are those remedies which1 when applied to the body1 render the solids dense and firmer4 ,carminatives are those medicines which dispel flatulency of the stomach and bowels4 ,cathartics are medicines which accelerate the action of the bowels1 or increase the discharge by stool4 ,demulcents are medicines suited to prevent the action of acrid and stimulating matters upon the mucous membranes of the throat1 lungs1 etc4 ,diaphoretics are medicines that promote or cause perspirable discharge by the skin4 ,diuretics are medicines which increase the flow of urine by their action upon the kidneys4 ,emetics are those medicines which produce vomiting4 ,emmenagogues are medicines which promote the menstrual discharge4 ,emollients are those remedies which1 when applied to the solids of the body1 render them soft and flexible4 ,errhines are substances which1 when applied to the lining membrane of the nostrils1 occasion a discharge of mucous fluid4 ,epispastices are those which cause blisters when applied to the surface4 ,escharotics are substances used to destroy a portion of the surface of the body1 forming sloughs4 ,expectorants are medicines capable of facilitating the excretion of mucous from the chest4 ,narcotics are those substances having the property of diminishing the action of the nervous and vascular systems1 and of inducing sleep4 ,rubefacients are remedies which excite the vessels of the skin and increase its heat and redness4 ,sedatives are medicines which have the power of allaying the actions of the systems generally1 or of lessening the exercise of some particular function4 ,sialagogues are medicines which increase the flow of the saliva4 ,stimulants are medicines capable of exciting the vital energy1 whether as exerted in sensation or motion4 ,tonics are those medicines which increase the tone or healthy action1 or strength of the living system4 ,,rules ,,for ,,the ,,preservation ,,of ,,health4 ,pure atmospheric air is composed of nitrogen1 oxygen and a very small proportion of carbonic acid gas4 ,air once breathed has lost the chief part of its oxygen1 and acquired a proportionate increase of carbonic acid gas4 ,therefore1 health requires that we breathe the same air once only4 ,the solid part of our bodies is continually wasting and requires to be repaired by fresh substances4 ,therefore1 food1 which is to repair the loss1 should be taken with due regard to the exercise and waste of the body4 ,the fluid part of our bodies also wastes constantly2 there is but one fluid in animals1 which is water4 ,therefore1 water only is necessary1 and no artifice can produce a better drink4 ,the fluid of our bodies is to the solid in proportion as nine to one4 ,therefore1 a like proportion should prevail in the total amount of food taken4 ,light exercises an important influence upon the growth and vigor of animals and plants4 ,therefore1 our dwellings should freely admit the sun's rays4 ,decomposing animal and vegetable substances yield various noxious gases1 which enter the lungs and corrupt the blood4 ,therefore1 all impurities should be kept away from our abodes1 and every precaution be observed to secure a pure atmosphere4 ,warmth is essential to all the bodily functions4 ,therefore1 an equal bodily temperature should be maintained by exercise1 by clothing or by fire4 ,exercise warms1 invigorates and purifies the body2 clothing preserves the warmth the body generates2 fire imparts warmth externally4 ,therefore1 to obtain and preserve warmth1 exercise and clothing are preferable to fire4 ,fire consumes the oxygen of the air1 and produces noxious gases4 ,therefore1 the air is less pure in the presence of candles1 gas or coal fire1 than otherwise1 and the deterioration should be repaired by increased ventilation4 ,the skin is a highly-organized membrane1 full of minute pores1 cells1 blood-vessels1 and nerves2 it imbibes moisture or throws it off according to the state of the atmosphere or the temperature of the body4 ,it also breathes1 like the lungs 7though less actively74 ,all the internal organs sympathize with the skin4 ,therefore1 it should be repeatedly cleansed4 ,late hours and anxious pursuits exhaust the nervous system and produce disease and premature death4 ,therefore1 the hours of labor and study should be short4 ,mental and bodily exercise are equally essential to the general health and happiness4 ,therefore1 labor and study should succeed each other4 ,man will live most happily upon simple solids and fluids1 of which a sufficient but temperate quantity should be taken4 ,therefore1 over-indulgence in strong drinks1 tobacco1 snuff1 opium1 and all mere indulgences1 should be avoided4 ,sudden alternations of heat and cold are dangerous 7especially to the young and the aged74 ,therefore1 clothing1 in quantity and quality1 should be adapted to the alternations of night and day1 and of the seasons4 ,and therefore1 also1 drinking cold water when the body is hot1 and hot tea and soups when cold are productive of many evils4 ,never visit a sick person 7especially if the complaint be of a contagious nature7 with an empty stomach1 as this disposes the system more readily to receive the contagion4 ,and in attending a sick person1 place yourself where the air passes from the door or window to the bed of the diseased2 not between the diseased person and any fire that is in the room1 as the heat of the fire will draw the infectious vapor in that direction4 ,,mother ,,shipton',s ,,prophecy4--,the lines known as ,mother ,shipton's ,prophecy were first published in ,england in #adhe1 before the discovery of ,america1 and1 of course1 before any of the discoveries and inventions mentioned therein4 ,all the events predicted have come to pass except that in the last two lines4 ,carriages without horses shall go1 ,and accidents fill the world with woe4 ,around the world thoughts shall fly ,in the twinkling of an eye4 ,waters shall yet more wonders do1 ,now strange1 yet shall be true4 ,the world upside down shall be1 ,and gold be found at root of tree4 ,through hills man shall ride1 ,and no horse nor ass be at his side4 ,under water man shall walk1 ,shall ride1 shall sleep1 shall talk4 ,in the air men shall be seen ,in white1 in black1 in green4 ,iron in the water shall float1 ,as easy as a wooden boat4 ,gold shall be found 'mid stone1 ,in a land that's now unknown4 ,fire and water shall wonders do1 ,england shall at last admit a ,jew4 ,and this world to an end shall come ,in eighteen hundred and eighty-one4 ,,captain ,,kidd1 a notorious ,american pirate1 was born about #afej4 ,in #afif he was entrusted by the ,british ,government with the command of a privateer1 and sailed from ,new ,york1 for the purpose of suppressing the numerous pirates then infesting the seas4 ,he went to the ,east ,indies1 where he began a career of piracy1 and returned to ,new ,york in #afih with a large amount of booty4 ,he was soon after arrested1 sent to ,england for trial1 and executed in #agja4 ,,value ,,of ,,old ,,american ,,coins4--#agic--;,half cent1 #ge cents2 one cent1 #b4 #agid--;,half cent1 #bj cents1 one cent1 #aj cents2 five cents1 #a4be2 fifty cents1 #c2 one dollar1 #aj4 #agie--;,half cent1 #e cents2 one cent1 #e cents2 five cents1 #be cents2 fifty cents1 #ee cents2 one dollar1 #a4be4 #agif--;,half cent1 #e2 one cent1 #aj cents2 five cents #a2 ten cents1 #ej cents2 twenty-five cents1 #a2 fifty cents1 #aj2 one dollar1 #a4ej4 #agig--;,half cent1 #e cents2 one cent1 #e cents2 five cents1 #ej cents2 ten cents1 #a2 fifty cents1 #aj2 one dollar1 #a4ej4 #agih--,one cent1 #e cents2 ten cents1 #a2 one dollar1 #a4ej4 #agii--,one cent1 #e2 one dollar1 #a4fj4 #ahjj--;,half cent1 #e cents2 one cent1 #c cents2 five cents1 #be cents2 ,transcriber's ,note3 ,the original text reads 'ten cents #a' ten cents1 #a2 one dollar1 #a4aj4 #ahja--,one cent1 #c cents2 five cents1 #a2 ten cents1 #a2 fifty cents1 #b2 one dollar1 #a4be4 #ahjb--;,half cent1 #ej cents2 one cent1 #b cents2 ten cents1 #a2 fifty cents1 #b2 one dollar1 #a4be4 #ahjc--;,half cent1 #b cents2 one cent1 #b cents2 five cents1 #aj2 ,transcriber's ,note3 ,the original text reads 'ten cents1 #a' ten cents1 #a2 one dollar1 #a4aj4 #ahjd--;,half cent1 #b cents2 one cent1 #b2 five cents1 #ge cents2 ten cents1 #b2 twenty-five cents1 #ge cents2 one dollar1 #ajj4 #ahje--;,half cent1 #b cents2 one cent1 #c cents2 five cents1 #a4ej2 ten cents1 #be cents4 #ahjf--;,half cent1 #b cents2 one cent1 #c cents4 #ahjg--;,half cent1 #b cents2 one cent1 #c cents2 ten cents1 #be cents4 #ahjh--;,half cent1 #b cents2 one cent1 #e cents4 #ahji--;,half cent1 #a cent2 one cent1 #be cents2 ten cents1 #ej cents4 #ahaj--;,half cent1 #e cents2 one cent1 #e cents4 #ahaa--;,half cent1 #be cents2 one cent1 #aj cents2 ten cents1 #ej cents4 #ahab--,one cent1 #b cents4 #ahac--,one cent1 #e cents4 #ahae--;,fifty cents1 #e4 #ahba--,one cent1 #e cents4 #ahbb--,ten cents1 #a4 #ahbc--,one cent1 #e cents2 twenty-five cents1 #aj4 #ahbd--,twenty-five cents1 #dj cents4 #ahbe--;,half cent1 #b cents4 #ahbf--;,half cent1 #b cents2 one cent1 #ej cents4 #ahbg--,one cent1 #c cents2 twenty-five cents1 #aj4 #ahbh--;,half cent1 #a cent2 twenty-five cents1 #cj cents4 #ahbi--;,half cent1 #b cents4 #ahcj--;,half cent1 #b cents4 #ahcb-'cc-'cd--;,half cent1 #b cents4 #ahce--;,half cent1 #a cent4 #ahcf--;,fifty cents1 #c2 one dollar1 #c4 #ahch--,ten cents1 #be cents4 #ahci--,one dollar1 #aj4 #ahdf--;,five cents1 #ej cents4 #ahdi-'ej--;,half cent1 #e cents4 #ahea--;,half cent1 #a cent2 twenty-five cents1 #cj cents2 one dollar1 #aj4ij4 #aheb--,twenty-five cents1 #cj cents2 fifty cents1 #b2 one dollar1 #aj4 #ahec--;,half cent1 #a cent2 twenty cents 7with no arrows71 #b4ej2 one dollar1 #a4be4 #ahed--;,half cent1 #b cents2 one dollar1 #b4 #ahee-'eg--;,half cent1 #e cents2 one dollar1 #a4ej4 #ahef--;,half cent1 #e cents2 one dollar4 #a4ej4 #aheh--,one dollar1 #aj4 #ahfc-'d-'e--,three cents1 #ie cents4 #ahff--;,half cent1 #f cents2 three cents1 #be cents2 five cents1 #aj cents2 twenty-five cents1 #cj cents4 #ahfg--,three cents1 #be cents2 five cents1 #aj cents4 #ahfh-'i--,three cents1 #be cents4 #ahgj--,three cents1 #ae cents4 #ahga--,two cents1 #aj cents2 three cents1 #be cents4 #ahgc--,two cents1 #ej cents2 three cents4 #ej cents4 #ahgg-'h--,twenty cents1 #a4ej4 ,these prices are for good ordinary coins without holes4 ,fine specimens are worth more4 ,,leaning ,,tower ,,of ,,pisa4--,the leaning tower of ,pisa was commenced in #aaeb1 and was not finished till the fourteenth century4 ,tho cathedral to which this belongs was erected to celebrate a triumph of the ,pisans in the harbor of ,palermo in #ajfc1 when allied with the ,normans to drive the ,saracens out of ,sicily4 ,it is a circular building1 one hundred feet in diameter and #agi feet in extreme height1 and has fine mosaic pavements1 elaborately carved columns1 and numerous bas-reliefs4 ,the building is of white marble4 ,the tower is divided into eight stories1 each having an outside gallery of seven feet projection1 and the topmost story overhangs the base about sixteen feet1 though1 as the center of gravity is still ten feet within the base1 the building is perfectly safe4 ,it has been supposed that this inclination was intentional1 but the opinion that the foundation has sunk is no doubt correct4 ,it is most likely that the defective foundation became perceptible before the tower had reached one-half its height1 as at that elevation the unequal length of the columns exhibits an endeavor to restore the perpendicular1 and at about the same place the walls are strengthened with iron bars4 ,what causes the water to flow out of an artesian well8--,the theoretical explanation of the phenomenon is easily understood4 ,the secondary and tertiary geological formations often present the appearance of immense basins1 the boundary or rim of the basin having been formed by an upheaval of adjacent strata4 ,in these formations it often happens that a porous stratum1 consisting of sand1 sandstone1 chalk or other calcareous matter1 is included between two impermeable layers of clay1 so as to form a flat ,transcriber's ,note3 ,the original text reads 'porus' porous ,u tube1 continuous from side to side of the valley1 the outcrop on the surrounding hills forming the mouth of the tube4 ,the rain filtering down through the porous layer to the bottom of the basin forms there a subterranean pool1 which1 with the liquid or semi-liquid column pressing upon it1 constitutes a sort of huge natural hydrostatic bellows4 ,sometimes the pressure on the superincumbent crust is so great as to cause an upheaval or disturbance of the valley4 ,it is obvious1 then1 that when a hole is bored down through the upper impermeable layer to the surface of the lake1 the water will be forced up by the natural law of water seeking its level to a height above the surface of the valley1 greater or less1 according to the elevation of the level in the feeding column1 thus forming a natural mountain on precisely the same principle as that of most artificial fountains1 where the water supply comes from a considerable height above the jet4 ,,how ,,many ,,cubic ,,feet ,,there ,,are ,,in ,a ,,ton ,,of ,,coal4--,there is a difference between a ton of hard coal and one of soft coal4 ,for that matter1 coal from different mines1 whether hard or soft1 differs in weight1 and consequently in cubic measure1 according to quality4 ,then there is a difference according to size4 ,to illustrate1 careful measurements have been made of ,wilkes-barre anthracite1 a fine quality of hard coal1 with the following results3 ,cubic-feet ,cubic feet in ton of in ton of ,size of coal4 #b1bdj lbs4 #b1jjj lbs4 ,lump #cc4b #bh4h ,broken #cc4i #cj4c ,egg #cd4e #cj4h ,stone #cd4h #ca4a ,chestnut #ce4g #ca4i ,pea #cf4g #cb4h ,for soft coal the following measures may be taken as nearly correct2 it is simply impossible to determine any exact rule1 even for bituminous coal of the same district3 ,briar ,hill coal1 #dd4h cubic feet per ton of #b1bdj pounds2 ,pittsburgh1 #dg4h2 ,wilmington1 ,ill41 #dg2 ,indiana block coal1 #db to #dc cubic feet4 ,the dimensions of the great wall of ,china and of what it is built4--,it runs from a point on the ,gulf of ,liantung1 an arm of the ,gulf of ,pechili in ,northeastern ,china1 westerly to the ,yellow ,river2 thence makes a great bend to the south for nearly #ajj miles1 and then runs to the northwest for several hundred miles to the ,desert of ,gobi4 ,its length is variously estimated to be from #a1bej to #a1ejj miles4 ,for the most of this distance it runs through a mountainous country1 keeping on the ridges1 and winding over many of the highest peaks4 ,in some places it is only a formidable rampart1 but most of the way it is composed of lofty walls of masonry and concrete1 or impacted lime and clay1 from #ab to #af feet in thickness1 and from #ae to #cj or #ce feet in height4 ,the top of this wall is paved for hundreds of miles1 and crowned with crenallated battlements1 and towers #cj to #dj feet high4 ,in numerous places the wall climbs such steep declivities that its top ascends from height to height in flights of granite steps4 ,an army could march on the top of the wall for weeks and even months1 moving in some places ten men abreast4 ,limits of ,natural ,vision4--,this question is too indefinite for a specific answer4 ,the limits of vision vary with elevation1 conditions of the atmosphere1 intensity of illumination1 and other modifying elements in different cases4 ,in a clear day an object one foot above a level plain may be seen at the distance of #a4ca miles2 one ten feet high1 #d4ae miles2 one twenty feet high1 #e4hf miles2 one #ajj feet high1 #ac4a miles2 one a mile high1 as the top of a mountain1 #ie4bc miles4 ,this allows seven inches 7or1 to be exact1 #f4ii inches7 for the curvature of the earth1 and assumes that the size and illumination of the object are sufficient to produce an image4 ,five miles may be taken as the extreme limit at which a man is visible on a flat plain to an observer on the same level4 ,,the ,,niagara ,,suspension ,,bridge4--,for seven miles below the falls1 ,niagara river flows through a gorge varying in width from #bjj to #djj yards4 ,two miles below the falls the river is but #cej feet wide1 and it is here that the great suspension bridge1 constructed in #ahee by ,mr4 ,roebling1 crosses the gorge1 #bde feet above the water4 ,the length of the span1 from tower to tower1 is #hba feet1 and the total length of the bridge is #b1bbj feet4 ,the length of the span1 which is capable of sustaining a strain of #aj1jjj tons1 is #hba feet from tower to tower1 and the total length of the bridge is #b1bbj feet4 ,it is used both for railway and wagon traffic1 the wagon-road and foot-way being directly under the railway bed4 ,there is another suspension bridge across the ,niagara river at a distance of only about fifty rods from the falls1 on the ,american side4 ,this is only for carriages and foot travel4 ,it was finished in #ahfi4 ,it is #a1aij feet long from cliff to cliff1 #a1bfh feet from tower to tower1 and #aij feet above the river1 which at this point is a little over #ijj feet in width4 ,,the ,,speed ,,of ,,sound4--,it has been ascertained that a full human voice1 speaking in the open air1 calm1 can be heard at a distance of #djj feet2 in an observable breeze a powerful human voice with the wind is audible at a distance of #ae1hdj feet2 the report of a musket1 #af1jjj feet2 a drum1 #aj1efj feet2 music1 a strong brass band1 #ae1hdj feet2 very heavy cannonading1 #ege1jjj feet1 or #ij miles4 ,in the ,arctic regions conversation has been maintained over water a distance of #f1gff feet4 ,in gases the velocity of sound increases with the temperature2 in air this increase is about two feet per second for each degree centigrade4 ,the velocity of sound in oxygen gas at zero ,c4 is #a1jdj feet2 in carbonic acid1 #heh feet2 in hydrogen1 #d1afd feet4 ,in #ahbg ,colladon and ,sturm determined experimentally the velocity of sound in fresh water2 the experiment was made in the ,lake of ,geneva1 and it was found to be #d1agd feet per second at a temperature of #ae degrees ,c4 ,the velocity of sound in alcohol at #bj degrees ,c4 is #d1bah feet2 in ether at zero1 #c1hja2 in sea water at #bj degrees ,c41 #d1gfh4 ,by direct measurements1 carefully made1 by observing at night the interval which elapses between the flash and report of a cannon at a known distance1 the velocity of sound has been about #a1jij per second at the temperature of freezing water4 ,,description ,,of ,,the ,,yellowstone ,,park4--,the ,yellowstone ,national ,park extends sixty-five miles north and south1 and fifty-five miles east and west1 comprising #c1ege square miles1 and is all #f1jjj feet or more above sea-level4 ,yellowstone ,lake1 twenty miles by fifteen1 has an altitude of #g1ghh feet4 ,the mountain ranges which hem in the valleys on every side rise to the height of #aj1jjj to #ab1jjj feet1 and are always covered with snow4 ,this great park contains the most striking of all the mountains1 gorges1 falls1 rivers and lakes in the whole ,yellowstone region4 ,the springs on ,gardiner's ,river cover an area of about one square mile1 and three or four square miles thereabout are occupied by the remains of springs which have ceased to flow4 ,the natural basins into which these springs flow are from four to six feet in diameter and from one to four feet in depth4 ,the principal ones are located upon terraces midway up the sides of the mountain4 ,the banks of the ,yellowstone ,river abound with ravines and canons1 which are carved out of the heart of the mountains through the hardest of rocks4 ,the most remarkable of these is the canon of ,tower ,creek and ,column ,mountain4 ,the latter1 which extends along the eastern bank of the river for upward of two miles1 is said to resemble the ,giant's ,causeway4 ,the canon of ,tower ,creek is about ten miles in length and is so deep and gloomy that it is called ,the ,devil's ,den4 ,where ,tower ,creek ends the ,grand ,canon begins4 ,it is twenty miles in length1 impassable throughout1 and inaccessible at the water's edge1 except at a few points4 ,its rugged edges are from #bjj to #ejj yards apart1 and its depth is so profound that no sound ever reaches the ear from the bottom4 ,the ,grand ,canon contains a great multitude of hot springs of sulphur1 sulphate of copper1 alum1 etc4 ,in the number and magnitude of its hot springs and geysers1 the ,yellowstone ,park surpasses all the rest of the world4 ,there are probably fifty geysers that throw a column of water to the height of from #ej to #bjj feet1 and it is stated that there are not fewer than #e1jjj springs2 there are two kinds1 those depositing lime and those depositing silica4 ,the temperature of the calcareous springs is from #afj to #agj degrees1 while that of the others rises to #bjj or more4 ,the principal collections are the upper and lower geyser basins of the ,madison ,river1 and the calcareous springs on ,gardiner's ,river4 ,the great falls are marvels to which adventurous travelers have gone only to return and report that they are parts of the wonders of this new ,american wonderland4 ,,designations ,,of ,,groups ,,of ,,animals4--,the ingenuity of the sportsman is1 perhaps1 no better illustrated than by the use he puts the ,english language to in designating particular groups of animals4 ,the following is a list of the terms which have been applied to the various classes3 ,a covey of patridges1 ,a nide of pheasants1 ,a wisp of snipe1 ,a flight of doves or swallows1 ,a muster of peacocks1 ,a siege of herons1 ,a building of rooks1 ,a brood of grouse1 ,a plump of wild fowl1 ,a stand of plovers1 ,a watch of nightingales1 ,a clattering of choughs1 ,a flock of geese1 ,a herd or bunch of cattle1 ,a bevy of quails1 ,a cast of hawks1 ,a trip of dottrell1 ,a swarm of bees1 ,a school of whales1 ,a shoal of herrings1 ,a herd of swine1 ,a skulk of foxes1 ,a pack of wolves1 ,a drove of oxen1 ,a sounder of hogs1 ,a troop of monkeys1 ,a pride of lions1 ,a sleuth of bears1 ,a gang of elk4 ,,the ,,bunker ,,hill ,,monument4--,the monument is a square shaft1 built of ,quincy granite1 #bba feet high1 #ca feet square at the base and #ae at the top4 ,its foundations are inclosed #ab feet under ground4 ,inside the shaft is a round1 hollow cone1 #g feet wide at the bottom and #d feet #b inches at the top1 encircled by a winding staircase of #bbd stone steps1 which leads to a chamber immediately under the apex1 #aa feet in diameter4 ,the chamber has four windows1 which afford a wide view of the surrounding country1 and contains two cannons1 named respectively ,hancock and ,adams1 which were used in many engagements during the war4 ,the corner-stone of the monument was laid on the fiftieth anniversary of the battle1 ,june #ag1 #ahbe1 by ,lafayette1 who was then visiting ,america1 when ,webster pronounced the oration4 ,the monument was completed1 and ,june #ag1 #ahdc1 was dedicated1 ,webster again delivering the oration4 ,,the ,,seven ,,wise ,,men ,,of ,,greece4--,the names generally given are ,solon1 ,chilo1 ,pittacus1 ,bias1 ,periander 7in place of whom some give ,epimenides71 ,cleobulus1 and ,thales4 ,they were the authors of the celebrated mottoes inscribed in later days in the ,delphian ,temple4 ,these mottoes were as follows3 ,know thyself4--,solon4 ,consider the end4--,chilo4 ,know thy opportunity4--,pittacus4 ,most men are bad4--,bias4 ,nothing is impossible to industry4--,periander4 ,avoid excesses4--,cleobulus4 ,suretyship is the precursor of ruin4--,thales4 ,,first ,,steamboat ,,on ,,the ,,mississippi4--,nicholas ,j4 ,roosevelt was the first to take a steamboat down the great river4 ,his boat was built at ,pittsburgh1 in the year #ahaa1 under an arrangement with ,fulton and ,livingston1 from ,fulton's plans4 ,it was called the ,new ,orleans1 was about #bjj tons burden1 and was propelled by a stern-wheel1 assisted1 when the wind was favorable1 by sails carried on two masts4 ,the hull was #ach feet long1 #cj feet beam1 and the cost of the whole1 including engines1 was about #dj1jjj4 ,the builder1 with his family1 an engineer1 a pilot1 and six deck hands1 left ,pittsburgh in ,october1 #ahaa1 reaching ,louisville in about seventy hours 7steaming about ten miles an hour71 and ,new ,orleans in fourteen days1 steaming from ,natchez4 ,,the ,,explorations ,,of ,,fremont4--- ,among the earliest efforts of ,fremont1 after he had tried and been sickened by the sea1 were his experiences as a surveyor and engineer on railroad lines from ,charleston to ,augusta1 ,ga41 and ,charleston to ,cincinnati4 ,then he accompanied an army detachment on a military reconnoissance of the mountainous ,cherokee country in ,georgia1 ,north ,carolina and ,tennessee1 made in the depth of winter4 ,in #ahch-i he accompanied ,m4 ,nicollet in explorations of the country between the ,missouri and the ,british line1 and his first detail of any importance1 after he had been commissioned by ,president ,van ,buren1 was to make an examination of the river ,des ,moines1 then on the ,western frontier4 ,in #ahda he projected his first trans-continental expedition1 and left ,washington ,may #b1 #ahdb1 and accomplished the object of his trip1 examined the ,south ,pass1 explored the ,wind ,river mountains1 ascended in ,august1 the highest peak of that range1 now known as ,fremont's ,peak1 and returned1 after an absence of four months4 ,his report of the expedition attracted great attention in the ,united ,states and abroad4 ,fremont began to plan another and a second expedition4 ,he determined to extend his explorations across the continent2 and in ,may1 #ahdc1 commenced his journey with thirty-nine men1 and ,september #f1 after traveling over #a1gjj miles1 arrived at the ,great ,salt ,lake2 there made some important discoveries1 and then pushed on to the upper ,columbia1 down whose valley he proceeded to ,fort ,vancouver1 near its mouth4 ,on ,nov4 #aj1 he set out to return ,east1 selecting a southeasterly course1 leading from the lower part of the ,columbia to the upper ,colorado1 through an almost unknown region1 crossed by high and rugged mountains4 ,he and his party suffered incredible hardships in crossing from the ,great ,basin to ,sutter's ,fort on the ,sacramento2 started from there ,march #bd1 proceeded southward1 skirted the western base of the ,sierra ,nevada1 crossed that range through a gap1 entered the ,great ,basin2 again visited the ,great ,salt ,lake1 from which they returned through the ,south ,pass to ,kansas1 in ,july1 #ahdd1 after an absence of fourteen months4 ,in the spring of #ahde ,fremont set out on a third expedition to explore the ,great ,basin and the maritime region of ,oregon and ,california2 spent the summer examining the headwaters of the rivers whose springs are in the grand divide of the continent2 in ,october camped on the shores of the ,great ,salt ,lake3 proceeded to explore the ,sierra ,nevada1 which he again crossed in the dead of winter2 made his way into the ,valley of the ,san ,joaquin2 obtained permission1 at ,monterey1 from the ,mexican authorities there1 to proceed with his expedition1 which permission was almost immediately revoked1 and ,fremont peremptorily ordered to leave the country without delay1 but he refused1 and a collision was imminent1 but was averted1 and ,fremont proceeded toward ,san ,joaquin4 ,near ,tlamath ,lake1 ,fremont met1 ,may #i1 #ahdf1 a party in search of him1 with dispatches from ,washington1 ordering him to watch over the interests of the ,united ,states in ,california1 as there was reason to believe that province would be transferred to ,great ,britain4 ,he at once returned to ,california2 ,general ,castro was already marching against our settlements2 the settlers rose in arms1 flocked to ,fremont's camp1 and1 with him as leader1 in less than a month1 all ,northern ,california was freed from ,mexican authority2 and on ,july #d ,fremont was elected ,governor of ,california by the ,american settlers4 ,later came the conflict between ,commodore ,stockton and ,general ,kearney2 and ,fremont resigned his commission as ,lieutenant-,colonel1 to which he had been promoted4 ,in ,october1 #ahdh1 he started across the continent on a fourth expedition1 outfitted at his own expense1 to find a practicable route to ,california4 ,in attempting to cross the great ,sierra1 covered with snow1 his guide lost his way1 and the party encountered horrible suffering from cold and hunger1 a portion of them being driven to cannibalism2 he lost all his animals 7he had #abj mules when he started71 and one-third of his men 7he had thirty-three7 perished1 and he had to retrace his steps to ,santa ,fe4 ,he again set out1 with thirty men1 and1 after a long search1 discovered a secure route1 which led to the ,sacramento1 where he arrived in the spring of #ahdj4 ,he led a fifth expedition across the continent in #ahec1 at his own expense1 and found passes through the mountains in the line of latitude #ch deg41 #ci min41 and reached ,california after enduring great hardships2 for fifty days his party lived on horse-flesh1 and for forty-eight hours at a time without food of any kind4 ,these are the barest outlines of five expeditions of which many volumes have been written1 but will hint at ,fremont's work in the ,west which entitled him to the name of the ,pathfinder4 ,,chinese ,,proverbs4--,the ,chinese are indeed remarkably fond of proverbs4 ,they not only employ them in conversation--and even to a greater degree than the ,spaniards1 who are noted among ,europeans for the number and excellence of their proverbial sayings--but they have a practice of adorning their reception rooms with these sententious bits of wisdom1 inscribed on decorated scrolls or embroidered on rich crapes and brocades4 ,they carve them on door-posts and pillars1 and emblazon them on the walls and ceilings in gilt letters4 ,the following are a few specimens of this sort of literature3 ,as a sneer at the use of unnecessary force to crush a contemptible enemy1 they say3 ,he rides a fierce dog to catch a lame rabbit4 ,similar to this is another1 ,to use a battle-ax to cut off a hen's head4 ,they say of wicked associates3 ,to cherish a bad man is like nourishing a tiger2 if not well-fed he will devour you4 ,here are several others mingling wit with wisdom3 ,to instigate a villain to do wrong is like teaching a monkey to climb trees2 ,to catch fish and throw away the net1 which recalls our saying1 ,using the cat's paw to pull the chestnuts out of the fire2 ,to climb a tree to catch a fish is to talk much to no purpose2 ,a superficial scholar is a sheep dressed in a tiger's skin2 ,a cuckoo in a magpie's nest1 equivalent to saying1 he is enjoying another's labor without compensation2 ,if the blind lead the blind they will both fall into the pit2 ,a fair wind raises no storm2 ,vast chasms can be filled1 but the heart of man is never satisfied2 ,the body may be healed1 but the mind is incurable2 ,he seeks the ass1 and lo6 he sits upon him2 ,he who looks at the sun is dazzled2 he who hears the thunder is deafened4 i4e41 do not come too near the powerful2 ,prevention is better than cure2 ,wine and good dinners make abundance of friends1 but in adversity not one of them is to be found4 ,let every man sweep the snow from before his own door1 and not trouble himself about the frost on his neighbor's tiles4 ,the following one is a gem of moral wisdom3 ,only correct yourself on the same principle that you correct others1 and excuse others on the same principles on which you excuse yourself4 ,better not be1 than be nothing4 ,one thread does not make a rope2 one swallow does not make a summer4 ,sensuality is the chief of sins1 filial duty the best of acts4 ,the horse's back is not so safe us the buffalo's--the former is used by the politician1 the latter by the farmer4 ,too much lenity multiplies crime4 ,if you love your son give him plenty of the rod2 if you hate him cram him with dainties4 ,he is my teacher who tells me my faults1 he my enemy who speaks my virtues4 ,having a wholesome dread of litigation1 they say of one who goes to law1 ,he sues a flea to catch a bite4 ,their equivalent for our coming out at the little end of the horn is1 ,the farther the rat creeps up 7or into7 the cow's horn1 the narrower it grows4 ,the truth of their saying that ,the fame of good deeds does not leave a man's door1 but his evil acts are known a thousand miles off1 is illustrated in our own daily papers every morning4 ,finally1 we close this list with a ,chinese proverb which should be inscribed on the lintel of every door in ,christendom3 ,the happy-hearted man carries joy for all the household4 ,,mason ,,and ,,dixon',s ,,line4--,mason and ,dixon's line is the concurrent ,state line of ,maryland and ,pennsylvania4 ,it is named after two eminent astronomers and ,transcriber's ,note3 ,the original text reads 'mathemeticians' mathematicians1 ,charles ,mason and ,jeremiah ,dixon1 who were sent out from ,england to run it4 ,they completed the survey between #agjc and #agjg1 excepting thirty-six miles surveyed in #aghb by ,colonel ,alex4 ,mc,lean and ,joseph ,neville4 ,it is in the latitude of #ci deg4 #dc min4 #bf4c sec4 ,,great ,,fires ,,of ,,history4--,the loss of life and property in the willful destruction by fire and sword of the principal cities of ancient history--,nineveh1 ,babylon1 ,persepolis1 ,carthage1 ,palmyra1 and many others--is largely a matter of conjecture4 ,the following is a memorandum of the chief conflagrations of the current era3 ,in #fd1 ,a4 ,d41 during the reign of ,nero1 a terrible fire raged in ,rome for eight days1 destroying ten of the fourteen wards4 ,the loss of life and destruction of property is not known4 ,in #gj ,a4 ,d41 ,jerusalem was taken by the ,romans and a large part of it given to the torch1 entailing an enormous destruction of life and property4 ,in #aajf ,venice1 then a city of immense opulence1 was almost1 wholly consumed by a fire1 originating in accident or incendiarism4 ,in #abab the greater part of ,london was burned4 ,in #afjf what is known as the ,great ,fire of ,london raged in the city from ,september #b to #f1 consuming #ac1bjj houses1 with ,st4 ,paul's ,church1 #hf parish churches1 #f chapels1 the ,guild ,hall1 the ,royal ,exchange1 the ,custom ,house1 #eb companies halls1 many hospitals1 libraries and other public edifices4 ,the total destruction of property was estimated at #ec1feb1ejj4 ,six lives were lost1 and #dcf acres burnt over4 ,in #afgi a fire in ,boston burned all the warehouses1 eighty dwellings1 and vessels in the dock-yards2 loss estimated at #a1jjj1jjj4 ,in #agjj a large part of ,edinburgh was burned2 loss unknown4 ,in #agbh ,copenhagen was nearly destroyed2 #a1fej houses burned4 ,in #agcf a fire in ,st4 ,petersburg burned #b1jjj houses4 ,in #agbi a fire in ,constantinople destroyed #ab1jjj houses1 and #g1jjj people perished4 ,the same city suffered a conflagration in #agde1 lasting five days2 and in #agej a series of three appalling fires3 one in ,january1 consuming #aj1jjj houses2 another in ,april destroying property to the value of #e1jjj1jjj1 according to one historian1 and according to another1 #ae1jjj1jjj2 and in the latter part of the year another1 sweeping fully #aj1jjj houses more out of existence4 ,it seemed as if ,constantinople was doomed to utter annihilation4 ,in #agea a fire in ,stockholm destroyed #a1jjj houses and another fire in the same city in #agei burned #bej houses with a loss of #b1dbj1jjj4 ,in #ageb a fire in ,moscow swept away #ah1jjj houses1 involving an immense loss4 ,in #ageh ,christiania suffered a loss of #a1bej1jjj by conflagration4 ,in #agfj the ,portsmouth 7,england7 dock yards were burned1 with a loss of #b1jjj1jjj4 ,in #agfd a fire in ,konigsburg1 ,prussia1 consumed the public buildings1 with a loss of #c1jjj1jjj2 and in #agfi the city was almost totally destroyed4 ,in #agfc a fire in ,smyrna destroyed #b1fjj houses1 with a loss of #a1jjj1jjj2 in #aggb a fire in the same city carried off #c1jjj dwellings and #c1jjj to #d1jjj shops1 entailing a loss of #bj1jjj1jjj2 and in #agif there were #d1jjj shops1 mosques1 magazines1 etc41 burned4 ,in #aggf1 six days after the ,british seized the city1 a fire swept off all the west side of ,new ,york city1 from ,broadway to the river4 ,in #agga a fire in ,constantinople burned #b1ejj houses2 another in #aggh burned #b1jjj houses2 in #aghb there were #fjj houses burned in ,february1 #g1jjj in ,june1 and on ,august #ab during a conflagration that lasted three days1 #aj1jjj houses1 #ej mosques1 and #ajj corn-mills1 with a loss of #ajj lives4 ,two years later a fire1 on ,march #ac1 destroyed two-thirds of ,pera1 the loveliest suburb of ,constantinople1 and on ,august #e a fire in the main city1 lasting twenty-six hours1 burned #aj1jjj houses4 ,in this same fire-scourged city1 in #agia1 between ,march and ,july1 there were #cb1jjj houses burned1 and about as many more in #agie2 and in #agii ,pera was again swept with fire1 with a loss of #ac1jjj houses1 including many buildings of great magnificence4 ,in #aghd a fire and explosion in the dock yards1 ,brest1 caused a loss of #e1jjj1jjj4 ,but the greatest destruction of life and property by conflagration1 of which the world has anything like accurate records1 must be looked for within the current century4 ,of these the following is a partial list of instances in which the loss of property amounted to #c1jjj1jjj and upward3 ,dates--,cities3 ,property destroyed4 #ahjb--,liverpool3 #e1jjj1jjj #ahjc--;,bombay3 #c1jjj1fjj #ahje--,st4 ,thomas3 #cj1jjj1jjj #ahjh--,spanish ,town3 #g1ejj1jjj #ahab--,moscow1 burned five days2 #cj1hjj houses destroyed3 #aej1jjj1jjj #ahaf--;,constantinople1 #ab1jjj dwellings1 #c1jjj shops3 ---- #ahbj--,savannah3 #d1jjj1jjj #ahbb--;,canton nearly destroyed3 ---- #ahbh--;,havana1 #cej houses3 ---- #ahce--,new ,york 7,great ,fire73 #ae1jjj1jjj #ahcg--,st4 ,johns1 ,n4 ,b43 #e1jjj1jjj #ahch--;,charleston1 #a1aeh buildings3 #c1jjj1jjj #ahda--,smyrna1 #ab1jjj houses3 ---- #ahdb--;,hamburg1 #d1bai buildings1 #ajj lives lost3 #ce1jjj1jjj #ahde--,new ,york1 #ce persons killed3 #g1ejj1jjj #ahde--,pittsburgh1 #a1ajj buildings3 #aj1jjj1jjj #ahde--,quebec1 ,may #bh1 #a1fej dwellings3 #c1gej1jjj #ahde--,quebec1 ,june #bh1 #a1cjj dwellings3 ---- #ahdf--,st4 ,johns1 ,newfoundland3 #e1jjj1jjj #ahdh--;,constantinople1 #b1ejj buildings3 #ae1jjj1jjj #ahdh--;,albany1 ,n4 ,y41 #fjj houses3 #c1jjj1jjj #ahdi--,st4 ,louis3 #c1jjj1jjj #ahea--,st4 ,louis1 #b1ejj buildings3 #aa1jjj1jjj #ahea--,st4 ,louis1 #ejj buildings3 #c1jjj1jjj #ahea--,san ,francisco1 ,may #d and #e1 many lives lost3 #aj1jjj1jjj #ahea--,san ,francisco1 ,june3 #c1jjj1jjj #aheb--,montreal1 #a1bjj buildings3 #e1jjj1jjj #ahfa--,mendoza destroyed by earthquake and fire1 #aj1jjj lives lost3 ---- #ahfb--,st4 ,petersburg3 #e1jjj1jjj #ahjb--,troy1 ,n4 ,y41 nearly destroyed3 ---- #ahfb--,valparaiso almost destroyed3 ---- #ahfd--,novgorod1 immense destruction of property3 ---- #ahfe--;,constantinople1 #b1hjj buildings burned3 ---- #ahjf--,yokohama1 nearly destroyed3 ---- #ahfe--;,carlstadt1 ,sweden1 all consumed but ,bishop's residence1 hospital and jail2 #aj lives lost3 ---- #ahff--,portland1 ,me41 half the city3 #aa1jjj1jjj #ahff--,quebec1 #b1ejj dwellings1 #ag churches3 ---- #ahgj--;,constantinople1 ,pera1 suburb3 #bf1jjj1jjj #ahga--;,chicago--#bej lives lost1 #ag1dcj buildings burned1 on #b1abd acres3 #aib1jjj1jjj #ahga--,paris1 fired by the ,commune3 #afj1jjj1jjj #ahgb--;,boston3 #ge1jjj4jjj #ahgc--,yeddo1 #aj1jjj houses3 ---- #ahgg--,pittsburgh1 caused by riot3 #c1bfj1jjj #ahgg--,st4 ,johns1 ,n4 ,b41 #a1fej dwellings1 #ah lives lost3 #ab1ejj1jjj ,from the above it appears that the five greatest fires on record1 reckoned by destruction of property1 are3 ,chicago fire1 of ,oct4 #h and #i1 #ahga3 #aib1jjj1jjj ,paris fires1 of ,may1 #ahga3 #afj1jjj1jjj ,moscow fire1 of ,sept4 #ad-ai1 #ahab3 #aej1jjj1jjj ,boston fire1 ,nov4 #i-aj1 #ahgb3 #ge1jjj4jjj ,london fire1 ,sept4 #b-f1 #afff3 #ec1feb1ejj ,hamburg fire1 ,may #e-g1 #ahdb3 #ce1jjj1jjj ,taking into account1 with the fires of ,paris and ,chicago1 the great ,wisconsin and ,michigan forest fires of #ahga1 in which it is estimated that #a1jjj human beings perished and property to the amount of over #c1jjj1jjj was consumed1 it is plain that in the annals of conflagrations that year stands forth in gloomy pre-eminence4 ,,wealth ,,of ,,the ,,united ,,states ,,per ,,capita4--,the following statistics represent the amount of taxable property1 real and personal1 in each ,state and ,territory1 and also the amount per capita3 ,state3 ,total2 ,per capita4 ,maine3 #bce1igh1gaf2 #cfb4ji ,new ,hampshire3 #afd1gee1aha2 #dgd4ha ,vermont3 #hf1hjf1gee2 #bfa4bd ,massachusetts3 #a1ehd1gef1hjb2 #hhh4gg ,rhode ,island3 #beb1ecf1fgc2 #iac4bc ,connecticut3 #cbg1agg1che2 #ebe4da ,new ,jersey3 #egb1eah1cfa2 #ejf4jf ,new ,york3 #b1fea1idj1jjj2 #eba4gd ,pennsylvania3 #a1fhc1dei1jaf2 #cic4jh ,delaware3 #ei1iea1fdc2 #djh4ib ,maryland3 #dig1cjg1fge2 #ecc4jg ,district of ,columbia3 #ii1dja1ghg2 #hde4jh ,virginia3 #cjh1dee1ace2 #bjc4ib ,west ,virginia3 #aci1fbb1gje2 #bbe4ge ,north ,carolina3 #aef1ajj1bjb2 #aaa4eb ,south ,carolina3 #aec1efj1ace2 #aed4bd ,georgia3 #bci1dgb1eii2 #aee4hb ,florida3 #cj1ich1cji2 #aad4hj ,alabama3 #abb1hfg1bbh2 #ig4cb ,mississippi3 #aaj1fbh1abi2 #ig4gf ,louisiana3 #ajj1afb1dci2 #agj4ci ,texas3 #cbj1cfd1eae2 #bja4bf ,arkansas3 #hj1dji1cfd2 #agf4ga ,kentucky3 #cej1efc1iga2 #bab4fc ,tennessee3 #baa1ggh1ech2 #acg4cj ,ohio3 #a1ecd1cfj1ejh2 #dgi4gg ,indiana3 #gbg1hae1aca2 #cfg4hi ,illinois3 #ghf1faf1cid2 #bee4bd ,michigan3 #eag1fff1cei2 #caf4bc ,wisconsin3 #dch1iga1gea2 #ccc4fi ,iowa3 #cih1fga1bea2 #bde4ci ,minnesota3 #beh1jbh1fhg2 #ccj4dh ,missouri3 #dcb1gie1hja2 #bde4gb ,kansas3 #afj1hia1fhi2 #afa4eb ,nebraska3 #ij1ehe1ghb2 #bjj4bc ,colorado3 #gd1dga1fic2 #chc4bb ,nevada3 #bi1bia1dei2 #dgj4dj ,oregon3 #eb1ebb1jhd2 #cjj4eb ,california3 #ehd1egh1jcf2 #fgf4je ,arizona3 #i1bgj1bad2 #bbi4bc ,dakota3 #bj1cba1ecj2 #aej4cc ,idaho3 #f1ddj1hgf2 #aig4ea ,montana3 #ah1fji1hjb2 #dge4bc ,new ,mexico3 #aa1cfb1djf2 #ie4jd ,utah3 #bd1gge1bgi2 #agb4ji ,washington3 #bc1haj1fjc2 #caf4ih ,wyoming3 #ac1fba1hbi2 #fee4bd ---------------------------------------- ---------- ,total3 #af1ijb1iic1edc2 #ccg4jj ,,table ,,for ,,measuring ,,an ,,acre4--,to measure an acre in rectangular form is a simple question in arithmetic4 ,one has only to divide the total number of square yards in an acre1 #d1hdj1 by the number of yards in the known side or breadth to find the unknown side in yards4 ,by this process it appears that a rectangular strip of ground-- #e yards wide by #ifh yards long is #a acre4 #aj yards wide by #dhd yards long is #a acre4 #bj yards wide by #bdb yards long is #a acre4 #dj yards wide by #aba yards long is #a acre4 #hj yards wide by #fj-a_/b yards long is #a acre4 #gj yards wide by #fi-a_/b yards long is #a acre4 #fj yards wide by #hj-c_/h yards long is #a acre4 ,,the ,,language ,,of ,,gems4--,the language of the various precious stones is as follows3 ,moss ,agate--,health1 prosperity and long life4 ,amethyst--,prevents violent passions4 ,bloodstone--,courage1 wisdom and firmness in affection4 ,chrysolite--,frees from evil passions and sadness4 ,emerald--,insures true love1 discovers false4 ,diamonds--,innocence1 faith and virgin purity1 friends4 ,garnet--,constancy and fidelity in every engagement4 ,opal--,sharpens the sight and faith of the possessor4 ,pearl--,purity2 gives clearness to physical and mental sight4 ,ruby--,corrects evils resulting from mistaken friendship4 ,sapphire--,repentance2 frees from enchantment4 ,sardonyx--,insures conjugal felicity4 ,topaz--,fidelity and friendship2 prevents bad dreams4 ,turquoise--,insures prosperity in love4 ,,great ,,salt ,,lake ,,and ,,the ,,dead ,,sea4--,great ,salt ,lake is a shallow body of water1 its average depth being but a little more than three feet1 while in many parts it is much less4 ,the water is transparent1 but excessively salt2 it contains about #bb per cent of common salt1 slightly mixed with other salts1 and forming one of the purest and most concentrated brines in the world4 ,its specific gravity is #a4ag4 ,the water is so buoyant that a man may float in it at full length upon his back1 having his head and neck1 his legs to the knee1 and both arms to the elbow1 entirely out of water4 ,if he assumes a sitting posture1 with his arms extended1 his shoulders will rise above the water4 ,swimming1 however1 is difficult as the lower limbs tend to rise above the surface1 and the brine is so strong that to swallow even a very little of it will cause strangulation4 ,the waters of the ,dead ,sea1 on the other hand1 are nearly black1 and contain much sulphur and bitumen1 as well as salt4 ,it is also very deep1 varying from thirteen feet near the south end of the lake to more than #a1cjj feet in the northern part4 ,its buoyancy is quite equal to that of ,great ,salt ,lake1 for travelers say that a man can float prone upon the surface for hours without danger of sinking1 and in a sitting position is held breast-high above the water4 ,,some ,,famous ,,war ,,songs4--,the slavery war developed several ,union song-writers whose stirring verses have kept on singing themselves since the close of that great struggle4 ,two among them are best remembered nowadays1 both men who wrote the words and composed the music to their own verses4 ,chicago lays claim to one1 ,dr4 ,george ,f4 ,root1 and ,boston to the other1 ,henry ,c4 ,work4 ,the song ,marching ,through ,georgia1 as every one knows1 was written in memory of ,sherman's famous march from ,atlanta to the sea1 and words and music were the composition of ,henry ,c4 ,work1 who died not many months ago 7in #ahhd74 ,the first stanza is as follows3 ,bring the good old bugle1 boys1 we'll sing another song--,sing it with spirit that will start the world along--,sing it as we used to sing it1 fifty thousand strong1 ,while we were marching through ,georgia4 ,chorus--,hurrah6 hurrah6 we bring the jubilee6 ,hurrah6 hurrah6 the flag that makes you free6 ,so we sang the chorus from ,atlanta to the sea1 ,while we were marching through ,georgia4 ,among the other songs of ,work the following are best known3 ,kingdom ,coming1 or ,say1 ,darkey1 ,hab ,you ,seen de ,massa8 ,babylon is ,fallen1 ,grafted into the ,army and ,corporal ,schnapps4 ,this record would be incomplete were we to fail to mention some of the many ringing songs of ,george ,f4 ,root1 songs which have made the name of ,root famous in thousands upon thousands of households in the ,west4 ,some of these songs are3 ,battle ,cry of ,freedom1 ,tramp1 ,tramp1 ,tramp1 ,on1 on1 on1 the ,boys ,came ,marching1 ,just ,before the ,battle1 ,mother1 ,just ,after the ,battle1 ,lay ,me ,down and ,save the ,flag1 ,stand ,up for ,uncle ,sam1 ,my ,boys4 ,the well known song1 ,wrap the ,flag ,around ,me1 ,boys1 was composed by ,r4 ,stewart ,taylor1 and ,when ,johnny ,cones ,marching ,home by ,louis ,lambert4 ,,the ,,cost ,,of ,,royalty ,,in ,,england4--,her ,majesty3 ,privy purse3 #fj1jjj ,salaries of household3 #aca1bfj ,expenses of household3 #agb1ejj ,royal bounty1 etc43 #ac1bjj ,unappropriated3 #h1jdj #che1jjj ,prince of ,wales3 #dj1jjj ,princess of ,wales3 #aj1jjj ,crown ,princess of ,prussia3 #h1jjj ,duke of ,edinburgh3 #be1jjj ,princess ,christian of ,schleswig-,holstein3 #f1jjj ,princess ,louise 7,marchioness of ,lome73 #f1jjj ,duke of ,connaught3 #be1jjj ,duke of ,albany3 #be1jjj ,duchess of ,cambridge3 #f1jjj ,duchess of ,mecklenburg-,strelitz3 #c1jjj ,duke of ,cambridge3 #ab1jjj ,duchess of ,teck3 #e1jjj ,,some ,,great ,,rivers4--,from ,haswell's little work for engineers and mechanics the following figures are taken1 showing the lengths of the largest rivers on the various continents3 ,name3 ,miles4 ,,europe4 ,volga1 ,russia3 #b1ejj ,danube3 #a1hjj ,rhine3 #hdj ,vistula3 #gjj ,,asia4 ,yeneisy and ,selenga3 #c1ehj ,kiang3 #c1bij ,hoang ,ho3 #c1jdj ,amoor3 #b1ejj ,euphrates3 #a1ijj ,ganges3 #a1hej ,tigris3 #a1afj ,,africa4 ,nile3 #c1bdj ,niger3 #b1djj ,gambia3 #a1jjj ,,south ,,america4 ,amazon and ,beni3 #d1jjj ,platte3 #b1gjj ,rio ,madeira3 #b1cjj ,rio ,negro3 #a1fej ,orinoco3 #a1fjj ,uruguay3 #a1ajj ,magdalena3 #ijj ,,north ,,america4 ,mississippi and ,missouri3 #d1cjj ,mackenzie3 #b1hjj ,rio ,bravo3 #b1cjj ,arkansas3 #b1jgj ,red ,river3 #a1ebj ,ohio and ,alleghany3 #a1dhj ,st4 ,lawrence3 #a1dej ,the figures as to the length of the ,nile are estimated4 ,the ,amazon1 with its tributaries 7including the ,rio ,negro and ,madeira71 drains an area of #b1ccj1jjj square miles2 the ,mississippi and ,missouri1 #a1gbf1jjj square miles2 the ,yeneisy 7or ,yenisei1 as it is often written7 drains about #a1jjj1jjj square miles2 the ,volga1 about #ejj1jjj4 ,in this group of great rivers the ,st4 ,lawrence is the most remarkable4 ,it constitutes by far the largest body of fresh water in the world4 ,including the lakes and streams1 which it comprises in its widest acceptation1 the ,st4 ,lawrence covers about #gc1jjj square miles2 the aggregate1 it is estimated1 represents not less than #i1jjj solid miles--a mass of water which would have taken upward of forty years to pour over ,niagara at the computed rate of #a1jjj1jjj cubic feet in a second4 ,as the entire basin of this water system falls short of #cjj1jjj square miles1 the surface of the land is only three times that of the water4 ,,how ,,the ,,united ,,states ,,got ,,its ,,lands4--,the ,united ,states bought ,louisiana1 the vast region between the ,mississippi ,river1 the eastern and northern boundary of ,texas 7then belonging to ,spain71 and the dividing ridge of the ,rocky ,mountains1 together with what is now ,oregon1 ,washington ,territory1 and the western parts of ,montana and ,idaho1 from ,france for #aa1bej1jjj4 ,this was in #ahjc4 ,before the principal1 interest1 and claims of one sort and another assumed by the ,united ,states were settled1 the total cost of this ,louisiana purchase1 comprising1 according to ,french construction and our understanding1 #a1aga1ica square miles1 swelled to #bc1ejj1jjj1 or almost #be per section--a fact not stated in cyclopedias and school histories1 and therefore not generally understood4 ,spain still held ,florida and claimed a part of what we understood to be included in the ,louisiana purchase--a strip up to north latitude #ca--;and disputed our boundary along the south and west1 and even claimed ,oregon4 ,we bought ,florida and all the disputed land east of the ,mississippi and her claim to ,oregon1 and settled our southwestern boundary dispute for the sum of #f1ejj1jjj4 ,texas smilingly proposed annexation to the ,united ,states1 and this great government was taken in ,december #bi1 #ahde1 ,texas keeping her public lands and giving us all her ,state debts and a three-year war 7costing us #ff1jjj1jjj7 with ,mexico1 who claimed her for a runaway from ,mexican jurisdiction4 ,this was a bargain that out-yankeed the ,yankees1 but the ,south insisted on it and the ,north submitted4 ,after conquering all the territory now embraced in ,new ,mexico1 a part of ,colorado1 ,arizona1 ,utah1 ,nevada and ,california1 we paid ,mexico #be1jjj1jjj for it--#ae1jjj1jjj for the greater part of it and #aj1jjj1jjj for another slice1 known as the ,gadsden purchase4 ,in #ahfg we bought ,alaska from ,russia for #g1bjj1jjj4 ,all the several amounts above named were paid long ago4 ,as for all the rest of our landed possessions1 we took them with us when we cut loose from mother ,britain's apron string1 but did not get a clear title until we had fought ten years for it--first in the ,revolutionary ,war1 costing us in killed #g1cdc reported--besides the unreported killed--and over #ae1jjj wounded1 and #ace1aic1ajc in money2 afterward in the ,war of #ahab-ae1 costing us in killed #a1hgg1 in wounded #c1gcg1 in money #ajg1aei1jjc4 ,we have paid everybody but the ,indians1 the only real owners1 and1 thanks to gunpowder1 sword1 bayonet1 bad whisky1 small-pox1 cholera and other weapons of civilization1 there are not many of them left to complain4 ,besides all the beads1 earrings1 blankets1 pots1 kettles1 brass buttons1 etc41 given them for land titles in the olden times1 we paid them1 or the ,indian agents1 in one way and another1 in the ninety years from #agia to #ahha1 inclusive1 #aic1fgb1fig4ca1 to say nothing of the thousands of lives sacrificed and many millions spent in ,indian wars1 from the war of ,king ,philip to the last fight with the ,apaches4 ,,illustrious ,,men ,,and ,,women4--,it is not likely that any two persons would agree as to who are entitled to the first fifty places on the roll of great men and great women4 ,using great in the sense of eminence in their professions1 of great military commanders the following are among the chief3 ,sesostris1 the ,egyptian conqueror1 who is represented as having subdued all ,asia to the ,oxus and the ,ganges1 ,ethiopia1 and a part of ,europe2 ,cyrus the ,great2 ,alexander the ,great2 ,hannibal2 ,che-,hwanti1 who reduced all the kingdoms of ,china and ,indo-,china to one empire1 and constructed the ,great ,wall2 ,csar2 ,genghis ,khan1 the ,tartar chief1 who overran all ,asia and a considerable part of ,europe2 ,napoleon ,bonaparte2 ,ulysses ,s4 ,grant1 and ,general ,von ,moltke4 ,among the most illustrious benefactors of mankind1 as statesmen1 lawgivers and patriots1 stand ,moses1 ,david1 ,solon1 ,numa ,pompilius1 ,zoroaster1 ,confucius1 ,justinian1 ,charlemagne1 ,cromwell1 ,washington and ,lincoln4 ,eminent among the philosophers1 rhetoricians and logicians stand ,socrates1 ,plato1 ,aristotle1 ,seneca1 the two ,catos1 and ,lord ,bacon2 among orators1 ,pericles1 ,demosthenes1 ,cicero1 ,mirabeau1 ,burke1 ,webster and ,clay2 among poets1 ,homer1 ,virgil1 ,dante1 ,milton1 and ,shakespeare2 among painters and sculptors1 ,phidias1 ,parrhasius1 ,zenxis1 ,praxiteles1 ,scopas1 ,michael ,angelo1 ,raphael and ,rubens2 among philanthropists1 ,john ,howard2 among inventors1 ,archimedes1 ,watt1 ,fulton1 ,arkwright1 ,whitney and ,morse2 among astronomers1 ,copernicus1 ,galileo1 ,tycho ,brahe1 ,newton1 ,la ,place and the elder ,herschel4 ,here are sixty names of distinguished men1 and yet the great religious leaders1 excepting ,moses and ,zoroaster1 have not been named4 ,among these stand ,siddhartha or ,buddha1 ,mahomet1 ,martin ,luther1 ,john ,knox and ,john ,wesley4 ,then the great explorers and geographers of the world have not been noticed1 among whom ,herodotus1 ,strabo1 ,pliny1 ,vasco de ,gama1 ,columbus and ,humboldt barely lead the van4 ,of eminent women there are ,seling1 wife of the ,emperor ,hwang-ti1 ,b4 ,c4 #bfcg1 who taught her people the art of silk-raising and weaving2 ,semiramis1 the ,assyrian ,queen2 ,deborah1 the heroic warrior prophetess of the ,israelites2 ,queen ,esther1 who1 with the counsel of her cousin1 ,mordecai1 not only saved the ,jews from extermination1 but lifted them from a condition of slavery into prosperity and power2 ,dido1 the founder of ,carthage2 ,sappho1 the eminent ,grecian poetess2 ,hypatia1 the eloquent philosopher2 ,mary1 the mother of ,christ2 ,zenobia1 ,queen of ,palmyra2 the mother of ,st4 ,augustine2 ,elizabeth of ,hungary2 ,queen ,elizabeth of ,england2 ,queen ,isabella of ,spain2 the ,empress ,maria ,theresa2 ,margaret the ,great of ,denmark2 ,catherine the ,great of ,russia1 ,queen ,victoria2 ,florence ,nightingale2 ,mme4 de ,stael3 ,mrs4 ,fry1 the philanthropist2 among authoresses1 ,mrs4 ,hemans1 ,mrs4 ,sigourney1 ,mrs4 ,browning1 ,george ,sand1 ,george ,eliot1 and ,mrs4 ,stowe2 and among artists1 ,rosa ,bonheur1 and our own ,harriet ,hosmer4 ,,the ,,suez ,,canal4--,the ,suez ,canal was begun in #a1heh and was formally opened in ,november1 #ahfi4 ,its cost1 including harbors1 is estimated at #ajj1jjj1jjj4 ,its length is #ajj miles1 #ge of which were excavated2 its width is generally #cbe feet at the surface1 and #ge feet at the bottom1 and its depth #bf feet4 ,the workmen employed were chiefly natives1 and many were drafted by the ,khedive4 ,the number of laborers is estimated at #cj1jjj4 ,the ,british government virtually controls the canal as it owns most of the stock4 ,,sending ,,vessels ,,over ,,niagara ,,falls4--,there have been three such instances4 ,the first was in #ahbg4 ,some men got an old ship--the ,michigan--which had been used on lake ,erie1 and had been pronounced unseaworthy4 ,for mere wantonness they put aboard a bear1 a fox1 a buffalo1 a dog and some geese and sent it over the cataract4 ,the bear jumped from the vessel before it reached the rapids1 swam toward the shore1 and was rescued by some humane persons4 ,the geese went over the falls1 and came to the shore below alive1 and1 therefore1 became objects of great interest1 and were sold at high prices to visitors at the ,falls4 ,the dog1 fox1 and buffalo were not heard of or seen again4 ,another condemned vessel1 the ,detroit1 that had belonged to ,commodore ,perry's victorious fleet1 was started over the cataract in the winter of #ahda1 but grounded about midway in the rapids1 and lay there till knocked to pieces by the ice4 ,a somewhat more picturesque instance was the sending over the ,canada side of a ship on fire4 ,this occurred in #ahcg4 ,the vessel was the ,caroline1 which had been run in the interest of the insurgents in the ,canadian rebellion4 ,it was captured by ,colonel ,mc,nabb1 an officer of the ,canada militia1 and by his orders it was set on fire then cut loose from its moorings4 ,all in flames1 it went glaring and hissing down the rapids and over the precipice1 and smothered its ruddy blaze in the boiling chasm below4 ,thia was witnessed by large crowds on both sides of the falls1 and was described as a most magnificent sight4 ,of course there was no one on board the vessel4 ,,old ,,time ,,wages ,,in ,,england4--,the following rates of daily wages determined by the ,justices of ,somerset1 in #afhe1 answer this question very fairly4 ,somerset2 being one of the average shires of ,england4 ,the orthography is conformed to original record3 s4 d4 ,mowers per diem1 findeing themselves3 #a #b ,mowers at meate and drinke3 #j #g ,men makeing hay per diem1 findeing themselves3 #j #aj ,men at meate and drinke3 #j #f ,women makeing hay3 #j #g ,women at meate and drinke3 #j #d ,men reapeing corne per diem1 findeing themselves3 #a #b ,men reapinge corne at meate and drinke3 #j #h ,moweing an acre of grasse1 findeing themselves3 #a #b ,moweing an acre of grasse to hay3 #a #f ,moweing an acre of barley3 #a #a ,reapeinge and bindeinge an acre of wheate3 #c #j ,cuttinge and bindeinge an acre of beanes and hookinge3 #b #j ,the shilling is about #bd cents and the penny #b cents4 ,,declaration ,,of ,,independence ,,signers4--,the following is the list of names appended to that famous document1 with the colony which each represented in ,congress3 ,new ,hampshire--,josiah ,bartlett2 ,william ,whipple1 ,matthew ,thornton4 ,massachusetts--,john ,hancock1 ,john ,adams1 ,samuel ,adams1 ,robert ,treat ,paine4 ,rhode ,island--,elbridge ,gerry1 ,stephen ,hopkins1 ,william ,ellery4 ,connecticut--,roger ,sherman1 ,samuel ,huntington1 ,william ,williams1 ,oliver ,wolcott4 ,new ,york--,william ,floyd1 ,philip ,livingston1 ,francis ,lewis1 ,lewis ,morris4 ,new ,jersey--,richard ,hockton1 ,john ,witherspoon1 ,francis ,hopkinson1 ,john ,hart1 ,abraham ,clark4 ,pennsylvania--,robert ,morris1 ,benjamin ,rush1 ,benjamin ,franklin1 ,john ,morton1 ,george ,clymer1 ,james ,smith1 ,george ,taylor1 ,james ,wilson1 ,george ,ross4 ,delaware--,caesar ,rodney1 ,george ,reed1 ,thomas ,mc,kean4 ,maryland--,samuel ,chase1 ,thomas ,stone1 ,william ,paca1 ,charles ,carroll1 of ,carrollton4 ,virginia--,george ,wythe1 ,richard ,henry ,lee1 ,thomas ,jefferson1 ,benjamin ,harrison1 ,thomas ,nelson1 ,jr41 ,francis ,lightfoot ,lee1 ,carter ,braxton4 ,north ,carolina--,william ,hooper1 ,joseph ,hewes1 ,john ,penn4 ,south ,carolina--,edward ,rutledge1 ,thomas ,heyward1 ,jr41 ,thomas ,lynch1 ,jr41 ,arthur ,middleton4 ,georgia--,button ,gwinntet1 ,lyman ,hall1 ,george ,walton4 ,,life ,,of ,,ethan ,,allen4--,colonel ,ethan ,allan was captured in an attack upon ,montreal1 ,september #be1 #agge4 ,he was sent as prisoner to ,great ,britain1 ostensibly for trial1 but in a few months was sent back to ,america1 and confined in prison ships and jails at ,halifax and ,new ,york till ,may #c1 #aggh1 when he was exchanged4 ,during most of his captivity he was treated as a felon and kept heavily ironed1 but during #aggg was allowed restricted liberty on parole4 ,after his exchange he again offered his services to the patriot army1 but because of trouble in ,vermont was put in command of the militia in that ,state4 ,the ,british authorities were at that time making especial efforts to secure the allegiance of the ,vermonters1 and it was owing to ,allen's skillful negotiations that the question was kept open until the theater of war was changed1 thus keeping the colony on the ,american side1 but avoiding the attacks from the ,british that would certainly have followed an open avowal of their political preferences4 ,allen died at ,burlington1 ,vt41 ,february #ac1 #aghi4 ,,burial ,,customs4--,among the early ,christians the dead were buried with the face upward and the feet toward the east1 in token of the resurrection at the coming again of the ,sun of ,righteousness4 ,it cannot be said1 however1 that the custom was first used by the ,christians4 ,it was in practice among early pagan nations also1 and is regarded as a survival of the ideas of the fire-worshipers4 ,the sun1 which was the impersonation of deity to many primitive races1 had his home in their mythology in the east1 and out of respect for him the dead were placed facing this quarter1 among certain tribes always in a sitting posture4 ,it may also be remarked that among other races the position was reversed1 the dead body being placed with its feet toward the west1 because the region of sunset was the home of the departed spirits4 ,,the ,,surrender ,,of ,,lee ,,to ,,grant4--,the surrender of ,general ,lee was made at the house of a farmer named ,mc,lean1 in ,appomattox village1 that house having been selected by ,general ,lee himself at ,general ,grant's request for the interview4 ,general ,grant went thither1 and was met by ,general ,lee on the threshold4 ,the two went into the parlor of the house1 a small room1 containing little furnishing but a table and several chairs4 ,about twenty ,union officers besides ,general ,grant were present1 among them the members of the ,general's staff4 ,the only ,confederate officer with ,general ,lee was ,colonel ,marshall1 who acted as his secretary4 ,general ,lee1 as well as his aid1 was in full uniform1 and wore a burnished sword which was given him by the ,state of ,virginia2 ,general ,grant was in plain uniform1 without a sword4 ,after a brief conversation1 relative to the meeting of the two generals while soldiers in ,mexico1 ,general ,lee adverted at once to the object of the interview by asking on what terms the surrender of his army would be received4 ,general ,grant replied that officers and men must become prisoners of war1 giving up of course all munitions1 weapons and supplies1 but that a parole would be accepted4 ,general ,lee then requested that the terms should be put in writing1 that he might sign them4 ,general ,badeau says that while ,general ,grant was writing the conditions of surrender he chanced to look up and his eye caught the glitter of ,general ,lee's sword1 and that this sight induced him to insert the provision that the officers should be allowed to retain their side-arms1 horses and personal property4 ,this historian thinks that ,general ,lee fully expected to give up his sword1 and that ,general ,grant omitted this from the terms of surrender out of consideration for the feelings of a soldier4 ,badeau says that ,general ,lee was evidently much touched by the clemency of his adversary in this regard4 ,the ,confederate chief now wrote his acceptance of the terms offered and signed them4 ,he further requested that the cavalry and artillery soldiers might be allowed to retain their horses as well as the officers1 to which ,general ,grant consented1 and asked that a supply train left at ,danville might be allowed to pass on1 as his soldiers were without food4 ,the reply of ,general ,grant to this was an order that #be1jjj rations should be immediately issued from the commissariat of the ,national army to the ,army of ,northern ,virginia4 ,the formal papers were now drawn up and signed1 and the interview which ended one of the greatest wars of modern times was over4 ,,colored ,,population ,,at ,,each ,,census4--,the following will show the white and colored population of the ,united ,states1 from #agij to #ahhj1 inclusive3 ,year ,white4 ,colored ,free4 ,colored ,slaves4 #agij #c1agb1jjf #ei1ebg #fig1fha #ahjj #d1cjf1ddf #ajh1dce #hic1jjb #ahaj #e1hfb1jgc #ahf1ddf #a1aia1cfb #ahbj #g1hfb1aff #bbc1fcd #a1ech1jbb #ahcj #aj1ech1cgh #cai1eii #b1jji1jdc #ahdj #ad1aie1hje #chf1bic #b1dhg1cee #ahej #ai1eec1jfh #dcd1die #c1bjd1cac #ahfj #bf1ibb1ecg #dhh1jgj #c1iec1gfj #ahgj #cc1ehi1cgg #d1hhj1jji ,none4 #ahhj #dc1djb1igj #f1ehj1igc ,none4 ,,arctic ,,explorations4--,from #adif to #aheg there were #acd voyages and land journeys undertaken by governments and explorers of ,europe and ,america to investigate the unknown region around the ,north ,pole4 ,of these1 sixty-three went to the northwest1 twenty-nine via ,behring ,straits1 and the rest to the northeast or due north4 ,since #aheg there have been the notable expeditions of ,dr4 ,hayes1 of ,captain ,hall1 those of ,nordenskjold1 and others sent by ,germany1 ,russia and ,denmark2 three voyages made by ,james ,lament1 of the ,royal ,geographical ,society1 ,england1 at his own expense2 the expeditions of ,sir ,george ,nares1 of ,leigh ,smith1 and that of the ill-fated ,jeannette2 the search expeditions of the ,tigress1 the ,juniata1 and those sent to rescue ,lieutenant ,greely2 further1 all the expeditions fitted out under the auspices of the ,polar ,commission--in which the ,greely expedition was included--and a number of minor voyages1 making a sum total of some sixty exploring journeys in these twenty-seven years4 ,,the ,,battle ,,of ,,waterloo4--,the battle of ,waterloo was fought ,june #ah1 #ahae1 between the allied ,british1 ,netherland and ,german troops under ,wellington and the ,french under ,napoleon4 ,on ,june #af ,napoleon had attacked the ,prussians under ,blucher at ,ligny and forced them to retreat toward ,wavre1 and ,marshal ,noy at the same time attacked the ,british and ,dutch forces at ,quatre ,bras1 but was forced to retire after an engagement of five hours4 ,napoleon's object1 however1 which was to prevent a union of the ,prussians with ,wellington's main army1 was partially gained4 ,the latter commander1 having learned the next morning of ,blucher's repulse1 moved on to ,waterloo expecting that the ,prussian commander1 according to previous arrangement1 would join him there as speedily as possible4 ,on ,june #ag ,napoleon also moved toward ,waterloo with the main body of his army1 having directed ,marshal ,grouchy with #cd1jjj men and ninety-six guns to pursue ,blucher's command toward ,wavre4 ,both armies bivouacked on the field of ,waterloo1 and the next morning ,napoleon1 confident that ,grouchy would prevent the arrival of the ,prussians1 delayed attack until the ground should become dry1 a heavy shower having fallen on the day previous4 ,the forces under ,wellington occupied a semi-circular ridge a mile and a half in length1 and the ,french were on an opposite ridge1 the two being separated by a valley about #ejj yards wide4 ,the plan of ,napoleon was to turn the allied left1 force it back upon center1 and gain possession of the enemy's line of retreat4 ,to draw off ,wellington's attention to his right1 ,french troops were sent about #aa o'clock to attack the chateau of ,houguemont1 which the ,english had fortified4 ,after a fight of more than two hours this was still in the possession of its defenders4 ,about #a o'clock a ,prussian corps under ,bulow was seen approaching on the ,french right1 and ,napoleon1 finding it necessary to send #aj1jjj men to check their advance1 was obliged to change the plan of battle4 ,he therefore ordered a fierce attack upon the allied center4 ,wellington massed his troops there1 and the battle was obstinately maintained for five hours1 with varying success to the participants1 both commanders hourly expecting re-enforcements4 ,wellington was waiting for ,blucher and ,napoleon for ,grouchy4 ,the ,french at last were gaining ground2 the allied troops in the center were wavering under ,ney's impetuous onslaughts1 ,general ,durutte had forced back the left1 and ,bulow's troops on the right had been forced to yield the position they had taken4 ,now1 however1 there were rumors that ,blucher's army was approaching and the allies again rallied4 ,at #g o'clock ,napoleon1 despairing of the approach of ,grouchy1 determined to decide the day by a charge of the ,old ,guard1 which had been held in reserve4 ,at this stage the advance of ,prussian horse on the allied left forced back ,general ,durutte's troops1 and the ,old ,guard formed in squares to cover this retreat4 ,ney's division surrounded1 made a gallant struggle--their brave leader still unwounded1 though five horses had been shot under him1 heading them on foot1 sword in hand--but were forced to give way4 ,the ,old ,guard held their ground against overwhelming numbers4 ,finally1 when five squares were broken1 the ,emperor gave the order to fall back4 ,the cry ,the ,guard is repulsed spread consternation through the ,french army and threatened to turn retreat into precipitate flight4 ,napoleon1 seeing this1 reformed the ,guard in order to give a rallying point for the fugitives4 ,failing in this1 he declared that he would die within the square1 but ,marshal ,soult hurried him away4 ,the heroic band1 surrounded1 was bidden to surrender4 ,the ,old ,guard dies1 but never surrenders is the reply popularly attributed to ,general ,cambronne1 and with the cry of ,vive l',empereur6 the remnant of the ,guard made a last charge upon the enemy and perished almost to a man4 ,the forces of ,blucher being now upon the field1 the rout of the ,french was complete1 and the ,prussians pursued the fleeing troops1 capturing guns and men4 ,there is no doubt that the failure of ,grouchy to come upon the field caused ,napoleon to lose his last great battle4 ,it was subsequently asserted that this marshal was bribed1 but there seems to be no real foundation for so base a charge4 ,the trouble was that he had been ordered by ,napoleon to follow the ,prussians toward ,wavre and thought it necessary to follow the strict letter of his instructions4 ,before he reached the village the main body of the ,prussian force was on its way to ,waterloo1 but one division had been left there to occupy his attention4 ,engaged in skirmishing with this1 he paid no attention to the advice of his subordinate generals who1 hearing the terrible cannonading at ,waterloo1 besought him to go to the aid of the army there4 ,napoleon believing that he was either holding back ,blucher's forces or was hotly pursuing them1 did not recall him to the main army1 and the decisive battle was lost4 ,grouchy was summoned before a council of war1 but the court declared itself incompetent to decide his case1 and nothing further came of it4 ,,our ,,national ,,cemeteries4--,national ,cemeteries for soldiers and sailors may be said to have originated in #ahej1 the army appropriation bill of that year appropriating money for a cemetery near the ,city of ,mexico1 for the interment of the remains of soldiers who fell in the ,mexican ,war4 ,the remains of ,federal soldiers and sailors who fell in the war for the ,union have been buried in seventy-eight cemeteries exclusive of those interred elsewhere1 a far greater number4 ,in the subjoined list are given the names and locations of the ,national ,cemeteries with the number therein buried1 known and unknown4 ,we have no means of knowing what cemeteries also contain the bodies of ,southern soldiers3 7,location73 ,known2 ,unknown ,cypress ,hill1 ,n4 ,y43 #c1fge2 #gj ,woodlawn1 ,elmira1 ,n4 ,y43 #c1jif2 ---- ,beverly1 ,n4 ,j43 #adb2 #g ,finn's ,point1 ,n4,j43 ----2 #b1fdd ,gettysburg1 ,pa43 #a1ifg2 #a1fjh ,philadelphia1 ,pa43 #a1hhj2 #bh ,annapolis1 ,md43 #b1bhi2 #aig ,antietam1 ,md43 #b1hec2 #a1haa ,london ,park1 ,baltimore1 ,md43 #a1fbg2 #afh ,laurel1 ,baltimore1 ,md43 #bcb2 #f ,soldiers' ,home1 ,d4 ,c43 #e1cac2 #bhh ,battle1 ,d4 ,c43 #ac2 ---- ,grafton1 ,w4 ,va43 #fcd2 #fbj ,arlington1 ,va43 #aa1iaa2 #d1cdi ,alexandria1 ,va43 #c1dcd2 #abd ,ball's ,bluff1 ,va43 #a2 #bd ,cold ,harbor1 ,va43 #fgb2 #a1bha ,city ,point1 ,va43 #c1ggi2 #a1cgd ,culpepper1 ,va43 #ded2 #iaj ,danville1 ,va43 #a1aga2 #aee ,fredericksburg1 ,va43 #b1dhg2 #ab1ggj ,fort ,harrison1 ,va43 #bci2 #ege ,glendale1 ,va43 #bcc2 #ifa ,hampton1 ,va43 #d1hjh2 #did ,poplar ,grove1 ,va43 #b1aig2 #c1iic ,richmond1 ,va43 #hda2 #e1gjj ,seven ,pines1 ,va43 #aej2 #a1bjh ,staunton1 ,va43 #bcc2 #ebj ,winchester1 ,va43 #b1jid2 #b1cja ,yorktown1 ,va43 #gdh2 #a1dcd ,newbern1 ,n4 ,c43 #b1agd2 #a1jgg ,raleigh1 ,n4 ,c43 #fbe2 #eec ,salisbury1 ,n4 ,c43 #id2 #ab1jcb ,wilmington1 ,n4 ,c43 #gaj2 #a1cih ,beaufort1 ,s4 ,c43 #d1gdh2 #d1dic ,florence1 ,s4 ,c43 #aii2 #b1gii ,andersonville1 ,ga43 #ab1hgh2 #iei ,marietta1 ,ga43 #g1ahb2 #b1ifc ,barrancas1 ,fla43 #gia2 #feg ,mobile1 ,ala43 #gea2 #aab ,corinth1 ,miss43 #a1ghh2 #c1ibj ,natchez1 ,miss43 #cjh2 #b1ghj ,vicksburg1 ,miss43 #c1hif2 #ab1gjd ,alexandria1 ,la43 #ecd2 #ggb ,baton ,rouge1 ,la43 #b1dfh2 #die ,chalmette1 ,la43 #f1hcc2 #e1jge ,port ,hudson1 ,la43 #eij2 #c1bah ,brownsville1 ,texas3 #a1dji2 #a1cgi ,san ,antonio1 ,texas3 #cjg2 #afg ,fayetteville1 ,ark43 #dca2 #gha ,fort ,smith1 ,ark43 #gjf2 #a1aeb ,little ,rock1 ,ark43 #c1bfj2 #b1ccg ,chattanooga1 ,tenn43 #g1iic2 #d1ijc ,fort ,donelson1 ,tenn43 #aeh2 #eaa ,knoxville1 ,tenn43 #b1jhi2 #a1jdj ,memphis1 ,tenn43 #e1aej2 #h1hag ,nashville1 ,tenn43 #aa1hbd2 #d1fib ,pittsburg ,landing1 ,tenn43 #a1bbi2 #b1cfa ,stone ,river1 ,tenn43 #c1hbj2 #b1cad ,camp ,nelson1 ,ky43 #b1dgg2 #a1afe ,cave ,hill1 ,louisville1 ,ky43 #c1cdb2 #ehc ,danville1 ,ky43 #cdf2 #ab ,lebanon1 ,ky43 #eia2 #bgg ,lexington1 ,ky43 #hbd2 #aje ,logan's1 ,ky43 #cde2 #cff ,crown ,hill1 ,indianapolis1 ,ind43 #fhf2 #cf ,new ,albany1 ,ind43 #b1ach2 #fgf ,camp ,butler1 ,ill43 #a1jjg2 #cee ,mound ,city1 ,ill43 #b1eje2 #b1gba ,rock ,island1 ,ill43 #bhj2 #i ,jefferson ,barracks1 ,mo43 #h1efi2 #b1ijf ,jefferson ,city1 ,mo43 #cdh2 #dab ,springfield1 ,mo43 #hde2 #gac ,fort ,leavenworth1 ,kas43 #hba2 #iac ,fort ,scott1 ,kas43 #chh2 #afa ,keokuk1 ,iowa3 #faj2 #ba ,fort ,gibson1 ,i4 ,t43 #bab2 #b1bab ,fort ,mc,pherson1 ,neb43 #adi2 #bia ,city of ,mexico1 ,mexico3 #bed2 #gej ,,the ,,catacombs ,,of ,,paris4--,the so-called catacombs of ,paris were never catacombs in the ancient sense of the word1 and were not devoted to purposes of sepulture until #aghd4 ,in that year the ,council of ,state issued a decree for clearing the ,cemetery of the ,innocents1 and for removing its contents1 as well as those of other graveyards1 into the quarries which had existed from the earlier times under the city of ,paris and completely undermined the southern part of the city4 ,engineers and workmen were sent to examine the quarries and to prop up their roofs lest the weight of buildings above should break them in4 ,april #g1 #aghf1 the consecration of the catacombs was performed with great solemnity1 and the work of removal from the cemeteries was immediately begun4 ,this work was all performed by night2 the bones were brought in funeral cars1 covered with a pall1 and followed by priests chanting the service of the dead1 and when they reached the catacombs the bones were shot down the shaft4 ,as the cemeteries were cleared by order of the government1 their contents were removed to this place of general deposit1 and these catacombs further served as convenient receptacles for those who perished in the revolution4 ,at first the bones were heaped up without any kind of order except that those from each cemetery were kept separate1 but in #ahaj a regular system of arranging them was commenced1 and the skulls and bones were built up along the wall4 ,from the main entrance to the catacombs1 which is near the barriers d',enfer1 a flight of ninety steps descends1 at whose foot galleries are seen branching in various directions4 ,some yards distant is a vestibule of octagonal form1 which opens into a long gallery lined with bones from floor to roof4 ,the arm1 leg and thigh bones are in front1 closely and regularly piled1 and their uniformity is relieved by three rows of skulls at equal distances4 ,behind these are thrown the smaller bones4 ,this gallery conducts to several rooms resembling chapels1 lined with bones variously arranged4 ,one is called the ,tomb of the ,revolution4 another the ,tomb of ,victims1 the latter containing the relics of those who perished in the early period of the revolution and in the ,massacre of ,september4 ,it is estimated that the remains of #c1jjj1jjj human beings lie in this receptacle4 ,admission to these catacombs has for years been strictly forbidden on account of the unsafe condition of the roof4 ,they are said to comprise an extent of about #c1bej1jjj square yards4 ,,history ,,of ,,the ,,telephone4--,the principle of the telephone1 that sounds could be conveyed to a distance by a distended wire1 was demonstrated by ,robert ,hook in #affg1 but no practical application was made of the discovery until #ahba1 when ,professor ,wheatstone exhibited his ,enchanted ,lyre1 in which the sounds of a music-box were conveyed from a cellar to upper rooms4 ,the first true discoverer of the speaking telephone1 however1 was ,johaun ,philipp ,reis1 a ,german scientist and professor in the institute at ,friedrichsdorf4 ,april #be1 #ahfa1 ,reis exhibited his telephone at ,frankfort4 ,this contained all the essential features of the modern telephone1 but as its commercial value was not at all comprehended1 little attention was paid to it4 ,reis1 after trying in vain to arouse the interest of scientists in his discovery1 died in #ahgd1 without having reaped any advantage from it1 and there is no doubt that his death was hastened by the distress of mind caused by his continual rebuffs4 ,meanwhile1 the idea was being worked into more practical shape by other persons1 ,professor ,elisha ,gray and ,professor ,a4,g4 ,bell1 and later by ,edison4 ,there is little doubt that ,professor ,gray's successful experiments considerably antedated those of the others1 but ,professor ,bell was the first to perfect his patent4 ,february #ab1 #ahgg1 ,bell's articulating telephone was tested by experiments at ,boston and ,salem1 ,mass41 and was found to convey sounds distinctly from one place to the other1 a distance of eighteen miles4 ,this telephone was exhibited widely in this country and in ,europe during that year1 and telephone companies were established to bring it into general use4 ,edison's carbon loud-speaking telephone was brought out in #ahgh4 ,it is not worth while to go into details of the suits on the subject of priority of invention4 ,the examiner of patents at ,washington1 ,july #ba1 #ahhc1 decided that ,professor ,bell was the first inventor1 because he was the first to complete his invention and secure a full patent4 ,since #ahgh there have been many improvements in the different parts of the telephone1 rendering it now nearly perfect in its working4 ,,secession ,,and ,,readmission ,,of ,,rebel ,,states4-- ,seceded4 ,readmitted4 ,south ,carolina ,dec4 #bj1ahfj4 ,june #aa1 #ahfh4 ,mississippi ,jan4 #i1 #ahfa4 ,feb4 #c1 #ahgj4 ,alabama ,jan4 #aa1 #ahfa4 ,june #aa1 #ahfh4 ,florida ,jan4 #aa1 #ahfa4 ,june #aa1 #ahfh4 ,georgia ,jan4 #ai1 #ahfa4 ,april #bj1 #ahgj4 ,louisiana ,jan4 #bf1 #ahfa4 ,june #aa1 #ahfh4 ,texas ,feb4 #a1 #ahfa4 ,mar4 #ae1 #ahgj4 ,virginia ,april #af1 #ahfa4 ,jan4 #ae1 #ahgj4 ,arkansas ,may #f1 #ahfa4 ,june #bj1 #ahfh4 ,north ,carolina ,may #ba1 #ahfa4 ,june #aa1 #ahfh4 ,tennessee ,june #bd1 #ahfa4 ,july1 #ahff4 ,,the ,,earthquake ,,of #ahaa-ab4--,the earthquake shocks felt on the shores of the ,lower ,mississippi in the years #ahaa-ab are recorded as among the most remarkable phenomena of their kind4 ,similar instances where earth disturbances have prevailed1 severely and continuously1 far from the vicinity of a volcano1 are very rare indeed4 ,in this instance1 over an extent of country stretching for #cjj miles southward from the mouth of the ,ohio river1 the ground rose and sank in great undulations1 and lakes were formed and again drained4 ,the shocks were attended by loud explosions1 great fissures--generally traveling from northeast to southwest1 and sometimes more than half a mile in length--were opened in the earth1 and from these openings mud and water were thrown often to the tops of the highest trees4 ,islands in the ,mississippi were sunk1 the current of the river was driven back by the rising of its bed1 and overflowed the adjacent lands4 ,more than half of ,new ,madrid county was permanently submerged4 ,the inhabitants noticed that these earth movements were sometimes vertical and sometimes horizontal1 the former being by far the most serious in their effects4 ,these disturbances ceased ,march #bf1 #ahab1 simultaneously with the great earthquake which destroyed the city of ,caracas1 ,south ,america4 ,,the ,,dark ,,days ,,in ,,new ,,england4--,on ,may #ai1 #aghj1 there was a remarkable darkening of the sky and atmosphere over a large part of ,new ,england1 which caused much alarm among those who witnessed it4 ,the darkness began between ten and eleven o'clock on the day named1 and continued in some places through the entire day1 and was followed by an unusually intense degree of blackness during the ensuing night4 ,this phenomenon extended from the northeastern part of ,new ,england westward as far as ,albany1 and southward to the coast of ,new ,jersey4 ,the most intense and prolonged darkness1 however1 was confined to ,massachusetts1 especially to the eastern half of the ,state4 ,it came up from the southwest1 and overhung the country like a pall4 ,it was necessary to light candles in all the houses1 and thousands of good people1 believing that the end of all things terrestrial had come1 betook themselves to religious devotions4 ,one incident of the occasion has been woven into verse with excellent effect by the poet ,whittier4 ,the ,connecticut ,legislature was in session on that day1 and as the darkness came on and grew more and more dense1 the members became terrified1 and thought that the day of judgment had come2 so a motion was made to adjourn4 ,at this1 a ,mr4 ,davenport arose and said3 ,mr4 ,speaker1 it is either the day of judgment1 or it is not4 ,if it is not1 there is no need of adjourning4 ,if it is1 ,i desire to be found doing my duty4 ,i move that candles be brought and that we proceed to business4 ,mr4 ,davenport's suggestion was taken1 candles were brought in1 and business went on as usual4 ,as to the explanation of this phenomenon1 scientists have been much puzzled4 ,it was plain from the falling of the barometer that the air was surcharged with heavy vapor4 ,the darkness then1 it might be said1 was only the result of a dense fog1 but the question of the cause of so remarkable a fog was still unanswered4 ,omitting this unascertained primary cause1 then1 ,professor ,williams1 of ,harvard ,college1 who subsequently made a thorough investigation of the matter1 gave it as his opinion that this unprecedented quantity of vapor had gathered in the air in layers so as to cut off the rays of light1 by repeated refraction1 in a remarkable degree4 ,he thought that the specific gravity of this vapor must have been the same as that of the air1 which caused it to be held so long in suspension in the atmosphere4 ,in this case the extent of the darkness would coincide with the area of the vapor1 and it would continue until a change in the gravity of the air caused the vapors to ascend or descend4 ,in some places when the darkness cleared it was as if the vapor was lifted and borne away by the wind like a dark pall1 and in others1 after a period of intense darkness the atmosphere gradually lightened again4 ,in our day1 a phenomenon of this kind would be thoroughly investigated to its most remote possible cause2 but then owing to the sparse settlement of the country and the difficulties of travel1 the investigation of distant causes could not be made4 ,large fires may have prevailed that spring in the forests of ,western ,new ,york and ,pennsylvania--a region then an absolute wilderness--the smoke of which was borne through the upper regions of the atmosphere1 to fall when it came to a locality of less buoyant air1 down to the lower strata4 ,we say these fires may have recently preceded this day1 and served as its sufficient cause1 but we have only presumptive evidence that they did occur4 ,had ,professor ,williams entertained a supposition of the previous existence of such fires1 he had then no means of verifying it1 and long before the advent of railroads and telegraphs1 or even of stage lines1 the scientific theories of the dark day had passed from the general memory4 ,a ,,short ,,history ,,of ,,the ,,liberty ,,bell4--,in #agea the ,pennsylvania ,assembly authorized a committee to procure a bell for their ,state ,house4 ,november #ast of that year an order was sent to ,london for a good bell of about #b1jjj pounds weight4 ,to this order were added the following directions3 ,let the bell be cast by the best workmen and examined carefully before it is shipped1 with the following words well shaped in large letters around it1 viz43 ',by order of the ,assembly of the ,province of ,pennsylvania1 for the ,state ,house1 in the city of ,philadelphia1 #ageb4' ,and underneath1 ',proclaim ,liberty ,through ,all the ,land ,unto ,all the ,inhabitants ,thereof4--,levit4 xxv4 #aj4' ,in due time1 in the following year1 the bell reached ,philadelphia1 but when it was hung1 early in #agec1 as it was being first rung to test the sound1 it cracked without any apparent reason1 and it was necessary to have it recast4 ,it was at first thought to be necessary to send it back to ,england for the purpose1 but some ingenious workmen in ,philadelphia wished to do the casting and were allowed to do so4 ,in the first week of ,june1 #agec1 the bell was again hung in the belfry of the ,state ,house4 ,on ,july #d1 #aggf1 it was known throughout the city that the final decision on the question of declaring the colonies independent of ,great ,britain was to be made by the ,continental ,congress1 in session at the ,state ,house4 ,accordingly the old bellman had been stationed in the belfry on that morning1 with orders to ring the bell when a boy waiting at the door of the ,state ,house below should signal to him that the bill for independence had been passed4 ,hour after hour the old man stood at his post4 ,at last1 at #b o'clock1 when he had about concluded that the question would not be decided on that day at least1 the watchman heard a shout from below1 and looking down saw the boy at the door clapping his hands and calling at the top of his voice3 ,ring6 ring6 ,and he did ring1 the story goes1 for two whole hours1 being so filled with excitement and enthusiasm that he could not stop4 ,when the ,british threatened ,philadelphia1 in #aggg1 the precious bell was taken down and removed to the town of ,bethlehem for safety4 ,in #aggh it was returned to the ,state ,house and a new steeple built for it4 ,several years after it cracked1 for some unknown reason1 under a stroke of the clapper1 and its tone was thus destroyed4 ,an attempt was made to restore its tone by sawing the crack wider1 but without success4 ,this bell was sent to ,new ,orleans during the winter to be exhibited in the ,world's ,fair there4 ,the ,pullman ,company gave one of their handsomest cars for the transit4 ,it was in the charge of three custodians appointed by the ,mayor of ,philadelphia1 who did not leave it night or day1 and guarded it as fully as possible against accident4 ,a pilot engine preceded the train carrying the bell over the entire route4 ,it left ,philadelphia ,jan4 #bd1 #ahhe1 and returned in ,june4 ,,the ,,antarctic ,,polar ,,regions4--,the climate of the southern polar regions is much more severe than that at the north pole1 the icefields extending in degrees nearer the equator from the south than from the north4 ,within the arctic circle there are tribes of men living on the borders of the icy ocean on both the east and west hemispheres1 but within the antarctic all is one dreary1 uninhabitable waste4 ,in the extreme north the reindeer and the musk-ox are found in numbers1 but not a single land quadruped exists beyond #ej degrees of southern latitude4 ,flowers are seen in summer by the arctic navigator as far as #gh degrees north1 but no plant of any description1 not even a moss or a lichen1 has been observed beyond ,cockburn ,island1 in #fd degrees #ab minutes south latitude4 ,in ,spitzbergen1 #gi degrees north1 vegetation ascends the mountain slopes to a height of #c1jjj feet1 but on every land within or near the antarctic circle the snow-line descends to the water's edge4 ,the highest latitude ever reached at the south is #gh degrees #aj minutes1 while in the north navigators have penetrated to #hd degrees4 ,the reason for this remarkable difference is the predominance of large tracts of land in the northern regions1 while in the south is a vast expanse of ocean4 ,in the north continental masses form an almost continuous belt around the icy sea1 while in the southern hemisphere the continents taper down into a broad extent of frigid waters4 ,in the north the plains of ,siberia and of the ,hudson's ,bay territories1 warmed by the sunbeams of summer1 become at that season centers of radiating heat1 while the antarctic lands1 of small extent1 isolated in the midst of a polar ocean and chilled by cold sea winds1 act at every season as refrigerators of the atmosphere4 ,further in the north the cold currents of the polar sea1 having but two openings of any estent through which they can convey drift ice1 have their chilly influence confined to comparatively narrow limits1 but the cold currents of the antarctic seas have scope to branch out freely on all sides and carry their ice even into temperate waters4 ,finally1 at the northern hemisphere1 the ,gulf ,stream conveys warmth even to the shores of ,spitzbergen and ,nova ,zembla1 while on the opposite regions of the globe no traces of warm currents have been observed beyond #ee degrees of south latitude4 ,,the ,,language ,,used ,,by ,,christ4--,the language used by ,christ was the ,aramaic1 the dialect of ,northern ,syria4 ,the ,israelites were much in contact with ,araman populations1 and some words from that tongue became incorporated into the ,hebrew at a very early date4 ,at the time of ,hezekiah1 ,aramaic had become the official language of both ,judea and ,assyria3 that is1 the language spoken at the courts4 ,after the fall of ,samaria the ,hebrew inhabitants of ,northern ,israel were largely carried into captivity1 and their place was taken by colonists from ,syria1 who probably spoke ,aramaic as their mother tongue4 ,the fall of the ,jewish ,kingdom hastened the decay of ,hebrew as a spoken language--not that the captives forgot their own language1 as is generally assumed1 but after the return to ,judea the ,jews found themselves1 a people few in number1 among a large number of surrounding populations using the ,aramaic tongue4 ,when the latest books of the ,old ,testament were written1 ,hebrew1 though still the language of literature1 had been supplanted by ,aramaic as the language of common life4 ,from that time on the former tongue was the exclusive property of scholars1 and has no history save that of a merely literary language4 ,,how ,,ancient ,,temples ,,and ,,pyramids ,,were ,,built4--,this is beyond modern conjecture1 so imperfect is our understanding of the extent of the mechanical knowledge of the ancients4 ,their appliances are believed to have been of the simplest order1 and their implements exceedingly crude1 and yet they were able to convey these enormous blocks of stones for vast distances1 over routes most difficult1 and having accomplished this1 to raise them to great height1 and fit them in place without the aid of either cement or mortar to cover up the errors of the stonecutter4 ,how all this was done is one of the enigmas of modern science4 ,it has been generally believed that inclined planes of earth were used to enable the workmen to raise the huge stones to their places1 the earth being cleared away afterward4 ,but it is possible that the ancients had a more extended knowledge of mechanical powers than we usually give them credit for1 and that they made use of machinery very like that employed by moderns for lifting great weights4 ,large cavities are found in some of the stones in the pyramids1 which may have been worn by the foot of a derrick turning in them4 ,that there were enormous numbers of men employed in the building of these ancient structures is well known2 these results of their great aggregated strength we see1 but they left no record of the means by which this strength was focused and brought most effectually to bear on their mighty tasks4 ,,the ,,first ,,atlantic ,,cable4--,as early as #ahdb ,professor ,morse declared a submarine cable connection between ,america and ,europe to be among the possibilities1 but no attempt toward this great achievement was made until #ahed1 when ,cyrus ,field established a company1 which secured the right of landing cables in ,newfoundland for fifty years4 ,in #aheh soundings between ,ireland and ,newfoundland were completed1 showing a maximum depth of #d1djj meters4 ,having succeeded in laying a cable between ,nova ,scotia and ,newfoundland1 ,mr4 ,field secured the co-operation of ,english capitalists in his enterprise4 ,the laying of the cable was begun ,august #g1 #aheg1 from the port of ,valencia1 ,ireland1 but on the third day it broke1 and the expedition had to return4 ,early in the following year another attempt was made4 ,the cable was laid from both ends at the same time1 was joined in mid-ocean1 but in lowering it was broken4 ,again1 in the same year1 the attempt was made1 and this time connection was successfully made4 ,the first message over the line was sent ,august #g1 #aheh4 ,the insulation of this cable1 however1 was defective1 and by ,september #dth had quite failed4 ,some time was now spent in experiments1 conducted by scientists1 to secure a more perfect cable4 ,a new company was formed1 and in #ahfe the work again began4 ,the ,great ,eastern was employed to lay the cable1 but when it was partly laid serious defects in the line were discovered and in repairing these it broke4 ,the apparatus for recovering the wire proving insufficient the vessel returned to ,england4 ,a new company1 called the ,anglo-,american1 was formed in #ahfe1 and again the ,great ,eastern was equipped for the enterprise4 ,the plan of the new expedition was not only to lay a new cable1 but also to take up the end of the old one and join it to a new piece1 thus obtaining a second telegraph line4 ,the vessel sailed from ,valencia ,july #ac1 #ahff1 and ,july #bg the cable was completely laid to ,heart's ,content1 ,newfoundland1 and a message announcing the fact sent over the wire to ,lord ,stanley4 ,queen ,victoria sent a message of congratulation to ,president ,buchanan on the #bhth4 ,september #b;d the lost cable of #ahfe was recovered and its laying completed at ,newfoundland ,september #h1 #ahff4 ,,engraving ,,on ,,eggs4--,the art of engraving on eggs is very puzzling to the uninitiated1 but in reality it is very simple4 ,it merely consists in writing upon the egg-shell with wax or varnish1 or simply with tallow1 and then immersing the egg in some weak acid1 such1 for example1 as vinegar1 dilute hydrochloric acid1 or etching liquor4 ,wherever the varnish or wax has not protected the shell1 the lime of the latter is decomposed and dissolved in the acid1 and the writing or drawing remains in relief4 ,in connection with this art a curious incident is told in history4 ,in the month of ,august1 #ahjh1 at the time of the ,spanish war1 there was found in a church in ,lisbon an egg1 on which was plainly foretold the utter destruction of the ,french1 who then had control of the city4 ,the story of the wonderful prophecy spread through the town1 causing the greatest excitement among the superstitious populace1 and a general uprising was expected4 ,this1 however1 the ,french commander cleverly thwarted by causing a counter-prophecy1 directly denying the first1 to be engrossed on several hundred eggs1 which were then distributed in various parts of the city4 ,the astonished ,portuguese did not know what to think of this new phenomenon1 but its numerousness1 if we may so call it1 caused it to altogether outweigh the influence of the first prediction1 and there were no further symptoms of revolt against the ,french4 ,,cayenne ,,pepper4--,the name of the plant genus from which cayenne pepper is obtained is capsicum1 a name also given to the product of the plant4 ,this genus belongs to the solanace1 or night shade family1 and has no relation to the family piperace1 which produces the shrub yielding black pepper4 ,the plant which yields cayenne pepper is identical with the common red pepper of our gardens4 ,it is an annual1 a native of tropical countries1 where it thrives luxuriantly even in the dryest soils1 but it is also cultivated in other parts of the world4 ,it grows to the height of two or three feet1 and bears a fruit in the shape of a conical pod or seed-vessel1 which is green when immature1 but bright scarlet or orange when ripe4 ,this pod1 with its seeds1 has a very pungent taste1 and is used when green for pickling1 and when ripe and dried is ground to powder to make cayenne pepper1 or is used for medicine4 ,this powder has a strongly stimulating effect1 and is believed to aid digestion4 ,it is also employed externally to excite the action of the skin4 ,,the ,,big ,,trees ,,of ,,california4--,there are several groves of ,big ,trees in ,california1 the most famous of which are the ,calaveras grove and the ,mariposa grove4 ,the ,calaveras grove occupies what may be described as a band or belt #c1bjj feet long and #gjj in width4 ,it is between two slopes1 in a depression in the mountains1 and has a stream winding through it1 which runs dry in the summer time4 ,in this grove the ,big ,trees number ninety-three1 besides a great many smaller ones1 which would be considered very large if it were not for the presence of these monarchs of the forest4 ,several of the ,big ,trees have fallen since the grove was discovered1 one has been cut down1 and one had the bark stripped from it to the height #aaf feet from the ground4 ,the highest now standing is the ,keystone ,state1 #cbe feet high and #de feet in circumference2 and the largest and finest is the ,empire ,state4 ,there are four trees over #cjj feet in height1 and #dj to #fa feet in circumference4 ,the tree which was cut down occupied five men twenty-two days1 which would be at the rate of one man #aaj days1 or nearly four months' work1 not counting ,sundays4 ,pump augers were used for boring through the giant4 ,after the trunk was severed from the stump it required five men with immense wedges for three days to topple it over4 ,the bark was eighteen inches thick4 ,the tree would have yielded more than #a1jjj cords of four-foot wood and #ajj cords of bark1 or more than #a1ajj cords in all4 ,on the stump of the tree was built a house1 thirty feet in diameter1 which the ,rev4 ,a4,h4 ,tevis1 an observant traveler1 says contains room enough in square feet1 if it were the right shape1 for a parlor #abx#aj feet1 a dining-room #ajx#ab1 a kitchen #ajx#ab1 two bed-rooms #aj feet square each1 a pantry #dx#h1 two clothes-presses #a-a_/b feet deep and #d feet wide1 and still have a little to spare6 ,the ,mariposa grove is part of a grant made by ,congress to be set apart for public use1 resort and recreation forever4 ,the area of the grant is two miles square and comprises two distinct groves about half a mile apart4 ,the upper grove contains #cfe trees1 of which #aed are over fifteen feet in diameter1 besides a great number of smaller ones4 ,the average height of the ,mariposa trees is less than that of the ,calaveras1 the highest ,mariposa tree being #bgb feet2 but the average size of the ,mariposa is greater than that of ,calaveras4 ,the ,grizzly ,giant1 in the lower grove1 is #id feet in circumference and #ca feet in diameter2 it has been decreased by burning4 ,indeed1 the forests at times present a somewhat unattractive appearance1 as1 in the past1 the ,indians1 to help them in their hunting1 burned off the chaparral and rubbish1 and thus disfigured many of these splendid trees by burning off nearly all the bark4 ,the first branch of the ,grizzly ,giant is nearly two hundred feet from the ground and is six feet in diameter4 ,the remains of a tree1 now prostrate1 indicate that it had reached a diameter of about forty feet and a height of #djj feet2 the trunk is hollow and will admit of the passage of three horsemen riding abreast4 ,there are about #abe trees of over forty feet in circumference4 ,besides these two main groves there are the ,tolumne grove1 with thirty big trees2 the ,fresno grove1 with over eight hundred spread over an area of two and a half miles long and one to two broad2 and the ,stanislaus grove1 the ,calaveras group1 with from #gjj to #hjj4 ,there should be named in this connection the petrified forest near ,calitoga1 which contains portions of nearly one hundred distinct trees of great size1 scattered over a tract of three or four miles in extent3 the largest of this forest is eleven feet in diameter at the base and sixty feet long4 ,it is conjectured that these prostrate giants were silicified by the eruption of the neighboring ,mount ,st4 ,helena1 which discharged hot alkaline waters containing silica in solution4 ,this petrified forest is considered one of the great natural wonders of ,california4 ,,history ,,of ,,the ,,city ,,of ,,jerusalem4--,the earliest name of ,jerusalem appears to have been ,jebus1 or poetically1 ,salem1 and its king in ,abraham's time was ,melchizedek4 ,when the ,hebrews took possession of ,canaan1 the city of ,salem was burned1 but the fortress remained in the hands of the ,jebusites till ,king ,david took it by storm and made it the capital of his kingdom4 ,from that time it was called ,jerusalem4 ,during the reigns of ,david and ,solomon it attained its highest degree of power4 ,when ten of the ,jewish tribes seceded under ,jeroboam they made ,shechem 7and later ,samaria7 the capital of their kingdom of ,israel1 and ,jerusalem remained the capital of the smaller but more powerful kingdom of ,judah4 ,the city was taken by ,shishak1 ,king of ,egypt1 in #iga ,b4,c41 was later conquered and sacked by ,joash1 ,king of ,israel1 and in the time of ,ahaz1 the ,king of ,syria came against it with a large force1 but could not take it4 ,the city was besieged in ,hezekiah's reign1 by the army of ,sennacherib1 ,king of ,assyria1 but was saved by the sudden destruction of the invading army4 ,after the death of ,josiah1 the city was tributary for some years to the ,king of ,egypt1 but was taken after repeated attempts by the ,babylonians under ,nebuchadnezzar in #ehf ,b4,c41 and was left a heap of ruins4 ,the work of rebuilding it began by order of ,king ,cyrus about #ech ,b4,c41 who allowed the ,jewish people who had been carried into captivity to return for this purpose4 ,from this time ,jerusalem enjoyed comparative peace for several hundred years and grew to be an important commercial city4 ,when ,alexander invaded ,syria it submitted to him without resistance4 ,after his death it belonged for a time to ,egypt and in #aih ,b4,c41 passed with the rest of ,judea under the rule of ,syria4 ,antiochus the ,great ruled it with mildness and justice1 but the tyranny of his son1 ,antiochus ,epiphanes1 brought about the revolt1 headed by the ,maccabees1 through which ,jerusalem gained a brief independence4 ,in #fc ,b4,c41 ,pompey the ,great took the city1 demolished the walls and killed thousands of the people1 but did not plunder it4 ,however1 nine years later ,crassus robbed the temple of all its treasures4 ,the walls were soon after rebuilt under ,antipater1 the ,roman procurator1 but when ,herod came to rule over the city with the title of ,king1 given him by the ,roman ,senate1 he was resisted and only took possession after an obstinate siege1 which was followed by the massacre of great numbers of the people4 ,herod improved and enlarged the city1 and restored the temple on a more magnificent scale than in ,solomon's time4 ,jerusalem is said at this time to have had a population of over #bjj1jjj4 ,this period of wealth and prosperity was also rendered most1 memorable for ,jerusalem by the ministry and crucifixion of ,christ4 ,about ,a4,d4 #ff1 the ,jews1 goaded to desperation by the tyranny of the ,romans1 revolted1 garrisoned ,jerusalem1 and defeated a ,roman army sent against them4 ,this was the beginning of the disastrous war which ended with the destruction of the city4 ,it was taken by ,titus1 in the year #gj1 after a long siege1 all the inhabitants were massacred1 or made prisoners1 and the entire city left a heap of ruins4 ,the ,emperor ,hadrian built on the site of ,jerusalem a ,roman city1 under the name of ,elia ,capitolina1 with a temple of ,jupiter1 and ,jews were forbidden to enter the city under pain of death4 ,under ,constantine it was made a place of pilgrimage for ,christians1 as the ,emperor's mother1 ,helena1 had with much pains located the various sites of events in the history of ,christ4 ,the ,emperor ,julian1 on the contrary1 not only allowed the ,jews to return to their city1 but also made an attempt1 which ended in failure1 to rebuild their temple4 ,in #fad the ,persian ,emperor ,chosroes invaded the ,roman empire4 ,the ,jews joined his army1 and after conquering the northern part of ,palestine1 the united forces laid siege to and took ,jerusalem4 ,the ,jews wreaked vengeance on the ,christians for what they had been forced to endure1 and #bj1jjj people were massacred4 ,the ,persians held rule in the city for fourteen years2 it was then taken by the ,romans again1 but in #fcf the ,caliph ,omar beseiged it4 ,after four months the city capitulated4 ,it was under the rule of the ,caliphs for #djj years1 until the ,seljuk ,turks in #ajgg invaded ,syria and made it a province of their empire4 ,christian pilgrims had for many years kept up the practice of visiting the tomb of ,christ1 as the ,caliphs did not interfere with their devotions any further than by exacting a small tribute from each visitor4 ,but the cruelties practiced upon the pilgrims by the ,turks were many1 and report of them soon roused all ,europe to a pitch of indignation1 and brought about that series of holy wars1 which for a time restored the holy sepulcher into ,christian hands4 ,jerusalem was stormed and taken ,july #ae1 #ajii1 and #ej1jjj ,moslems were slaughtered by their wrathful ,christian foes4 ,the new sovereignty was precariously maintained until #aahg1 when it fell before the power of ,saladin4 ,jerusalem1 after a siege of twelve days1 surrendered4 ,saladin1 however1 did not put his captives to death1 but contented himself with expelling them from the city4 ,jerusalem passed into the hands of the ,franks by treaty1 in #abbi1 was retaken by the ,moslems in #abci1 once more restored in #abdc1 and finally conquered in #abdd by a horde of ,kharesmian ,turks4 ,in #aeag ,palestine was conquered by ,sultan ,selin ,i41 and since then has been under the rule of the ,ottoman ,empire1 except for a brief period--from #ahcb to #ahdj1 when it was in the hands of ,mahomet ,ali ,pasha of ,egypt1 and his son ,ibrahim had his seat of government in ,jerusalem4 ,,the ,,black ,,death4--- ,this great plague1 known as the ,black ,death1 was the most deadly epidemic ever known4 ,it is believed to have been an aggravated outburst of the ,oriental plague1 which from the earliest records of history has periodically appeared in ,asia and ,northern ,africa4 ,there had been a visitation of the plague in ,europe in #acdb2 the ,black ,death1 in terrible virulence1 appeared in #acdh-i2 it also came in milder form in #acfa-b1 and again in #acfi4 ,the prevalence and severity of the pestilence during this century is ascribed to the disturbed conditions of the elements that preceded it4 ,for a number of years ,asia and ,europe had suffered from mighty earthquakes1 furious tornadoes1 violent floods1 clouds of locusts darkening the air and poisoning it with their corrupting bodies4 ,whether these natural disturbances were the cause of the plague is not certainly known1 but many writers on the subject regard the connection as both probable and possible4 ,the disease was brought from the ,orient to ,constantinople1 and early in #acdg appeared in ,sicily and several coast towns of ,italy4 ,after a brief pause the pestilence broke out at ,avignon in ,january1 #acdh2 advanced thence to ,southern ,france1 ,spain and ,northern ,italy4 ,passing through ,france and visiting1 but not yet ravaging1 ,germany1 it made its way to ,england1 cutting down its first victims at ,dorset1 in ,august1 #acdh4 ,thence it traveled slowly1 reaching ,london early in the winter4 ,soon it embraced the entire kingdom1 penetrating to every rural hamlet1 so that ,england became a mere pest-house4 ,the chief symptoms of the disease are described as spitting1 in some cases actual vomiting1 of blood1 the breaking out of inflammatory boils in parts1 or over the whole of the body1 and the appearance of those dark blotches upon the skin which suggested its most startling name4 ,some of the victims died almost on the first attack1 some in twelve hours1 some in two days1 almost all within the first three days4 ,the utter powerlessness of medical skill before the disease was owing partly to the physicians' ignorance of its nature1 and largely to the effect of the spirit of terror which hung like a pall over men's minds4 ,after some months had passed1 the practice of opening the hard boils was adopted1 with very good effect1 and many lives were thus saved4 ,but the havoc wrought by the disease in ,england was terrible4 ,it is said that #ajj1jjj persons died in ,london1 nearly #fj1jjj in ,norwich1 and proportionate numbers in other cities4 ,these figures seem incredible1 but a recent writer1 who has spent much time in the investigation of records1 asserts that at least half the population1 or about #b1ejj1jjj souls1 of ,england perished in this outbreak4 ,the ravages of the pestilence over the rest of the world were no less terrible4 ,germany is said to have lost #a1bdd1dcd victims2 ,italy1 over half the population4 ,on a moderate calculation1 it may be assumed that there perished in ,europe during the first appearance of the ,black ,death1 fully #be1jjj1jjj human beings4 ,concerning the ,orient we have less reliable records1 but #ac1jjj1jjj are said to have died in ,china1 and #bd1jjj1jjj in the rest of ,asia and adjacent islands4 ,the plague also ravaged ,northern ,africa1 but of its course there little is known4 ,the horrors of that dreadful time were increased by the fearful persecutions visited on the ,jews1 who were accused of having caused the pestilence by poisoning the public wells4 ,the people rose to exterminate the hapless race1 and killed them by fire and torture wherever found4 ,it is impossible for us to conceive of the actual horror of such times4 ,,mighty ,,hammers4--,an authority on scientific subjects give the weights of the great hammers used in the iron works of ,europe1 and their date of manufacture1 as follows3 ,at the ,terni ,works1 ,italy1 the heaviest hammer weighs #ej tons1 and was made in #ahgc2 one at ,alexandrovski1 ,russia1 was made the following year of like weight4 ,in #ahgg1 one was finished at ,creusot ,works1 ,france1 weighing #hj tons2 in #ahhe1 one at the ,cockerill ,works1 ,belgium1 of #ajj tons1 and in #ahhj1 at the ,krupp ,works1 ,essen1 ,germany1 one of #aej tons4 ,the latter being the heaviest hammer in the world4 ,,assassination ,,of ,,president ,,garfield4--,july #b1 #ahha1 at #i3be ,a4,m41 as ,president ,garfield was entering the ,baltimore ,potomac ,railroad depot at ,washington1 preparatory to taking the cars for a two weeks' jaunt in ,new ,england1 he was fired upon and severely wounded by ,charles ,jules ,guitean1 a native of ,illinois1 but of ,french descent4 ,the scene of the assassination was the ladies' reception-room at the station4 ,the ,president and ,mr4 ,blaine1 arm in arm1 were walking slowly through the aisle between two rows of benches on either side of the room2 when ,guitean entered by a side door on the left of the gentlemen1 passed quickly around the back of the benches till directly behind the ,president1 and fired the shot that struck his arm4 ,mr4 ,garfield walked about ten feet to the end of the aisle1 and was in the act of turning to face his assailant when the second shot struck him in the small of the back1 and he fell4 ,the assassin was immediately seized and taken to jail4 ,the wounded president was conveyed in an ambulance to the ,white ,house4 ,as he was very faint1 the first fear was of internal hemorrhage1 which might cause speedy death4 ,but as he rallied in a few hours1 this danger was thought to be averted and inflammation was now feared4 ,but as symptoms of this failed to appear1 the surgeons in attendance concluded that no important organ had been injured1 that the bullet would become encysted and harmless1 or might possibly be located and successfully removed4 ,by the #ajth of ,july1 the reports were so favorable1 that the president's recovery was regarded as certain1 and public thanksgivings were offered in several of the ,states1 by order of the governors1 for his deliverance4 ,the first check in the favorable symptoms occurred on ,july #ah1 and ,july #bc there was a serious relapse1 attended with chills and fever4 ,the wound had been frequently probed but without securing any favorable result4 ,the induction balance was used to locate the ball1 and was regarded as a success1 though subsequently its indications were known to have been altogether erroneous4 ,the probings1 therefore1 in what was assumed to be the track of the ball1 only increased the unfavorable symptoms4 ,during the entire month of ,august these reports were alternately hopeful and discouraging1 the dangerous indications being generally on the increase4 ,by ,august #be1 his situation was understood to be very critical1 though an apparent improvement on the #bfth and #bhth again aroused hope4 ,at his own earnest desire the president was removed1 ,september #f1 to ,elberon ,park1 near ,long ,branch4 ,n4,j41 in the hope that the cooler air of the seaside might renew his strength more rapidly4 ,however1 the improvement hoped for did not appear4 ,on ,september #af1 there was a serious relapse1 with well-marked symptoms of blood poisoning1 and ,september #ai1 the president died4 ,a post-mortem examination showed that the ball1 after fracturing one of the ribs1 had passed through the spinal column1 fracturing the body of one of the vertebra1 driving a number of small fragments of bone into the soft parts adjacent1 and lodging below the pancreas1 where it had become completely encysted4 ,the immediate cause of death was hemorrhage from one of the small arteries in the track of the ball1 but the principal cause was the poisoning of the blood from suppuration4 ,,coins ,,of ,,foreign ,,countries4--,the following carefully prepared summary indicates the coins in use in the various countries1 taking their names in alphabetical order3 ,argentine ,republic--,gold coins3 #bj peso piece1 #ai4id2 #aj pesos1 #i4ig2 #e pesos1 #d4ih4 ,silver3 #a peso1 #ii cents4 ,the copper coin of the country is the centisimo1 #ajj of which make a peso or dollar4 ,austria--,gold coins3 #h gulden piece1 #c4hf2 #d gulden1 #a4ic4 ,silver3 ,marie ,theresa thaler1 #a4jb2 #b gulden1 #if cents2 #a gulden1 #dh cents2 #a_/d gulden1 #ab cents2 #bj kreutzer1 #aj cents2 #aj kreutzer1 #e cents4 ,of the small copper coin current1 known as the kreutzer1 #ajj make a gulden4 ,brazil--,gold coins3 #bj milrei piece1 #aj4ia2 #aj milreis1 #e4de4 ,silver3 #b milreis1 #a4ji2 #a milreis1 #ee cents2 #a_/b milreis1 #bg cents4 ,the ,portuguese rei is used for copper money1 worth about #a_/h of a cent4 ,chili--,gold coin3 #aj pesos 7or #a condor71 #i4aj2 #e pesos1 #d4ee3 #b pesos1 #a4hb4 ,silver3 #a peso1 #ia cents2 #ej centavos1 #de cents2 #bj centavos1 #ah cents2 #aj centavos1 #i cents2 #e centavos1 #d cents4 ,the copper coin is #a centavo1 #ajjth of a peso4 ,colombia--,gold coins3 ,twenty peso piece1 #ai4cj2 #aj pesos1 #i4fe2 #e pesos1 #d4hb2 #b pesos1 #a4ic4 ,silver3 #a peso1 #if cents2 #bj centavos1 #ai cents2 #aj centavos1 #aj cents2 #e centavos1 #e cents4 ,the copper centavo of ,colombia is identical in value with our cent4 7,the currency of ,coloumbia is also used in ,venezuela47 ,denmark--,gold coins3 ,twenty kroner piece1 #e4cf2 #aj kroner1 #b4fh4 ,silver3 ,two kroner1 #ec cents2 #a krone1 #bg cents2 #ej ore1 #ac cents2 #dj ore1 #aj cents2 #be ore1 #f-a_/b cents2 #aj ore1 #b-a_/b cents4 ,one hundred of the copper ore make one krone4 ,france--,gold coins3 ,one hundred franc piece1 #ai4cj2 #ej francs4 #i4fe2 #bj francs1 #c4he2 #aj francs1 #a4ic2 #e francs1 #if cents4 ,silver3 ,five francs1 #if cents2 #b francs1 #ch cents2 #a franc1 #ai cents2 #ej centimes1 #aj cents3 #bj centimes1 #d cents4 ,the copper coins are the sou1 worth about #i-a_/b mills1 and the centime1 #b mills4 ,germany--,gold coins3 ,twenty-mark piece1 #d4gf2 #aj marks1 #b4ch2 #e marks1 #a4ai4 ,silver3 ,five marks1 #a4ai2 #b marks1 #dh cents2 #a mark1 #bd cents2 #ej pfennige1 #ab cents2 #bj pfennige1 #e cents4 ,one hundred copper pfennige make one mark4 ,great ,britain--,gold coins3 ,pound or sovereign1 #d4hf2 guinea1 #e4ab4 ,silver3 ,five shillings or crown1 #a4be2 half crown1 #fb-a_/b cents2 shilling1 #be cents2 sixpence1 #ab-a_/b cents4 ,also a three-penny piece and a four-penny piece1 but the latter is being called in1 and is nearly out of circulation4 ,the copper coins of ,great ,britain are the penny1 half-penny and farthing4 ,india--,gold coins3 ,thirty rupees or double mohur1 #ad4eh2 #ae rupees or mohur1 #g4bi2 #aj rupees1 #d4hf2 #e rupees1 #b4dc4 ,silver3 ,one rupee1 #dh cents1 and coins respectively of the value of one-half1 one-fourth and one-eighth rupee4 ,in copper there is the pie1 one-fourth of a cent2 the pice1 #c_/d of a cent2 the ana1 #c cents4 ,japan--,gold coins3 ,twenty yen1 #ai4id2 #aj yen1 #i4ig2 #e yen1 #d4ih2 #b yen1 #a4ii2 #a yen1 #ii cents4 ,silver3 ,the #ej1 #bj1 #aj and #e sen pieces1 answering respectively to #ej1 #bj1 #aj and #e cents4 ,in copper there is the sen1 answering to #a cent4 ,mexico--,gold coins3 ,sixteen dollar piece1 #ae4gd2 #h dollars1 #g4hg2 #d dollars1 #c4ic2 #b dollars1 #a4if2 #a dollar1 #ih cents4 ,silver3 #a dollar1 #ih cents2 #ej-;cent piece1 #di cents2 #be cents1 #bd cents4 ,the ,mexican cent1 like our own1 equals one-hundreth of a dollar4 ,netherlands--,gold coins3 ,ten-guilder piece1 #d4jb2 #e guilders1 #b4ja4 ,silver3 #b-a_/b guilders1 #a2 #a guilder1 #dj cents2 half-guilder1 #bj cents2 #be cents1 #aj cents2 #aj cents1 #d cents2 #e cents1 #b cents4 ,the ,dutch copper cent is one-hundreth of the guilder4 ,peru--,gold coins3 ,twenty-sol piece1 #ai4cj2 #aj sol1 #i4fe2 #e sol1 #d4hb2 #b sol4 #a4ic2 #a sol1 #if cents4 ,silver3 #a sol1 #if cents2 #ej centesimos1 #dh cents2 #bj1 #aj and #e centesimos1 worth respectively #ai1 #aj and #e cents4 ,it will be noted that the ,peruvian coinage is almost identical with that of ,colombia4 ,it is also used in ,bolivia4 ,portugal--,gold coin3 ,crown1 #aj4hj2 half-crown1 #e4dj2 one-fifth crown1 #b4af2 one-tenth crown1 #a4jh4 ,these gold pieces are also known respectively as #aj1 #e1 #b and #a dollar ,transcriber's ,note3 ,the original text reads 'pices'v pieces4 ,the silver coins are the #ejj1 #bjj1 #ajj ,transcriber's ,note3 ,the original text reads 'and #e' and #ej reis coins1 worth respectively #ed1 #ba1 #aa and #e cents4 ,one thousand reis are equal to one crown4 ,russia--,gold coins3 ,imperial or #aj-ruble piece1 #g4gb2 #e rubles1 #c4hf2 #c rubles1 #b4ca4 ,silver3 ruble1 #gg cents2 half-ruble1 #ch cents2 quarter-ruble1 #ai cents2 #bj copecks1 #ae cents2 #aj copecks1 #g cents2 #e copecks1 #d cents2 #ajj copecks are worth #a ruble4 ,turkey--,gold coins3 ,lira or medjidie1 #d4dj2 half-lira1 #b4bj2 quarter-lira1 #a4aj4 ,the silver unit is the piastre1 worth #d cents of our currency1 and silver coins of #a1 #b1 #e1 #aj and #bj piastres are current4 ,the currency of ,denmark is also in use in ,norway and ,sweden1 these three countries forming the ,scandinavian ,union4 ,belgium1 ,france1 ,greece1 ,italy1 ,roumania1 ,servia1 ,spain and ,switzerland are united in the ,latin ,union1 and use the ,french coinage4 ,the units in the different ,states are1 it is true1 called by different names2 as in ,france1 ,belgium and ,switzerland1 franc and centime2 in ,italy1 lira and centesimo2 in ,greece1 drachm and lepta2 in ,roumania1 lei and bani3 in ,servia1 dinar and para2 in ,spain1 peseta and centesimo2 but in all cases the value is the same4 ,the similarity in the coinage of different countries is worth notice4 ,a very slight change in the percentage of silver used would render the half-guilder of ,austria1 the krone of the ,scandinavian ,union1 the franc of the ,latin ,union1 the mark of ,germany1 the half-guilder of ,holland1 the quarter-ruble of ,russia1 the #bjj-reis piece of ,portugal1 the #e-piastre piece of ,turkey1 the half-milreis of ,brazil and the half-rupee of ,india1 all interchangeable with the ,english shilling1 and all of them about the value of the quarter-dollar of ,north and ,south ,american coinage4 ,with the exception of ,brazil1 the other ,south ,american ,states1 as well as ,mexico and the ,central ,american countries1 are all rapidly approximating a uniform coinage1 which the needs of commerce will unquestionably soon harmonize with that of the ,united ,states4 ,curiously enough1 the great force that is assimilating the alien branches of the human race is not ,christianity but trade4 ,a ,,history ,,of ,,the ,,panic ,,of #aheg4--,the cause of the panic of #aheg was mainly the rage for land speculation which had run through the country like an epidemic4 ,paper cities abounded1 unproductive railroads were opened1 and to help forward these projects1 irresponsible banks were started1 or good banks found themselves drawn into an excessive issue of notes4 ,every one was anxious to invest in real estate and become rich by an advance in prices4 ,capital was attracted into this speculation by the prospect of large gains1 and so great was the demand for money that there was a remarkable advance in the rates of interest4 ,in the ,west1 where the speculative fever was at its highest1 the common rates of interest were from #b to #e per cent4 a month4 ,everything was apparently in the most prosperous condition1 real estate going up steadily1 the demand for money constant1 and its manufacture by the banks progressing successfully1 when the failure of the ,ohio ,life and ,trust ,company1 came1 ,august #bd1 #aheg1 like a thunderbolt from a clear sky4 ,this was followed by the portentous mutterings of a terrible coming storm4 ,one by one small banks in ,illinois1 ,ohio1 and everywhere throughout the ,west and ,south went down4 ,september #be-bf the banks of ,philadelphia suspended payment1 and thus wrecked hundreds of banks in ,pennsylvania1 ,maryland and adjoining ,states4 ,october #ac-ad1 after a terrible run on them by thousands of depositors1 the banks of ,new ,york suspended payment4 ,october #ad all the banks of ,massachusetts went down1 followed by a general wreckage of credit throughout ,new ,england4 ,the distress which followed these calamities was very great1 tens of thousands of workmen being unemployed for months4 ,the ,new ,york banks resumed payment again ,december #ab1 and were soon followed by the banks in other cities4 ,the darkest period of the crisis now seemed past1 although there was much heart rending suffering among the poor during the winter which followed4 ,the commercial reports for the year #aheg showed #e1abc commercial failures1 with liabilities amounting to #bia1gej1jjj4 ,,the ,,history ,,of ,,plymouth ,,rock4--,a flat rock near the vicinity of ,new ,plymouth is said to have been the one on which the great1 body of the ,pilgrims landed from the ,mayflower4 ,the many members of the colony1 who died in the winter of #afbj-ba1 were buried near this rock4 ,about #agch it was proposed to build a wharf along the shore there4 ,at this time there lived in ,new ,plymouth an old man over #ij years of ago named ,thomas ,faunce1 who had known some of the ,mayflower's passengers when a lad1 and by them had been shown the rock on which they had landed4 ,on hearing that it was to be covered with a wharf the old man wept1 and it has been said that his tears probably saved ,plymouth ,rock from oblivion4 ,after the ,revolution it was found that the rock was quite hidden by the sand washed upon it by the sea4 ,the sand was cleared away1 but in attempting to take up the rock it was split in two4 ,the upper half was taken to the village and placed in the town square4 ,in #ahcd it was removed to a position in front of ,pilgrim ,hall and enclosed in an iron railing4 ,in ,september1 #ahhj1 this half of the stone was taken back to the shore and reunited to the other portion4 ,a handsome archway was then built over the rock1 to protect it in part from the depredations of relic hunters4 ,,grant',s ,,tour ,,around ,,the ,,world4--,general ,grant embarked on a steamer at the ,philadelphia wharf for his tour around the world ,may #ag1 #ahgg4 ,he arrived at ,queenstown1 ,ireland1 ,may #bg4 ,thence he went to ,liverpool1 ,manchester1 and on to ,london4 ,he remained in that city several weeks1 and was made the recipient of the most brilliant social honors4 ,july #eth he went to ,belgium1 and thence made a tour through ,germany and ,switzerland1 ,he then visited ,denmark1 and ,august #be returned to ,great ,britain1 and until ,october spent the time in visiting the various cities of ,scotland and ,england4 ,october #bdth he started for ,paris1 where he remained a month1 then went on to ,lyons1 thence to ,naples1 and subsequently with several friends he made a trip on the ,mediterranean1 visiting the islands of ,sicily1 ,malta and others4 ,thence going to ,egypt1 the pyramids and other points of note were visited1 and a journey made up the ,nile as far as the first cataract4 ,the programme of travel next included a visit to ,turkey and the ,holy ,land1 whence1 in ,march1 the party came back to ,italy through ,greece1 revisited ,naples1 went to ,turin and back to ,paris4 ,after a few weeks spent in the social gayeties of that city1 the ,netherlands was chosen as the next locality of interest1 and ,the ,hague1 ,rotterdam1 and ,amsterdam were visited in turn4 ,june #bf1 #ahgh1 the ,general and his party arrived in ,berlin4 ,after staying there some weeks they went to ,christiana and ,stockholm1 then to ,st4 ,petersburg1 ,moscow and ,warsaw1 and back over ,german soil to ,vienna4 ,another trip was now made through ,switzerland1 and1 then returning to ,paris1 a start was made for a journey through ,spain and ,portugal1 in which ,victoria1 ,madrid1 ,lisbon1 ,seville and other important towns were visited4 ,a trip was also made from ,cadiz to ,gibraltar by steamer4 ,after another brief visit to ,paris1 ,general ,grant went to ,ireland1 arriving at ,dublin ,january #c1 #ahgi2 visited several points of interest in that country1 then1 by way of ,london and ,paris1 went to ,marseilles1 whence he set sail by way of the ,mediterranean ,sea and the ,suez ,canal for ,india4 ,he reached ,bombay ,february #acth4 ,thence visited ,allahabad1 ,agra and rode on an elephant to ,amber2 also went to ,benares1 ,delhi4 ,calcutta and ,rangoon1 spent a week in ,siam1 then went by steamer to ,china4 ,after spending some time at ,canton1 ,pekin and other places he went to ,japan for a brief visit4 ,he went to ,nagasaki1 ,tokio and ,yokahama1 and at last1 ,september #c1 #ahgi1 set sail from ,tokio on his return to the ,united ,states4 ,september #bjth he arrived in the harbor of ,san ,francisco4 ,after some weeks spent in visiting the points of interest in ,california and ,oregon he returned to his home in the ,eastern ,states4 ,,history ,,of ,,vassar ,,college4--- ,vassar ,college is on the east bank of the ,hudson1 near ,poughkeepsie1 ,n4,y4 ,it was founded in #ahfa4 ,in that year ,matthew ,vassar1 a wealthy brewer of ,poughkeepsie1 gave to an incorporated board of trustees the sum of #ajh1jjj and #bjj acres of land for the endowment of a college for women4 ,the building was constructed from plans approved by him1 at a cost of about #bjj1jjj4 ,the college was opened in ,september1 #ahfe1 with eight professors and twenty other instructors1 and #cjj students4 ,the first president of the college was ,professor ,milo ,p4 ,jewett2 the second ,dr4 ,john ,h4 ,raymond2 the third the ,rev4 ,samuel ,caldwell4 ,the college has a fine library1 with scientific apparatus and a museum of natural history specimens4 ,,the ,,origins ,,of ,,chess4--,so ancient is chess1 the most purely intellectual of games1 that its origin is wrapped in mystery4 ,the ,hindoos say that it wad the invention of an astronomer1 who lived more than #e1jjj years ago1 and was possessed of supernatural knowledge and acuteness4 ,greek historians assert that the game was invented by ,palamedes to beguile the tedium of the siege of ,troy4 ,the ,arab legend is that it was devised for the instruction of a young despot1 by his father1 a learned ,brahman1 to teach the youth that a king1 no matter how powerful1 was dependent upon his subjects for safety4 ,the probability is that the game was the invention of some military genius for the purpose of illustrating the art of war4 ,there is no doubt1 that it originated in ,india1 for a game called by the ,sanskrit name of ,cheturanga--which in most essential points strongly resembles modern chess1 and was unquestionably the parent of the latter game--is mentioned in ,oriental literature as in use fully #b1jjj years before the ,christian area4 ,in its gradual diffusion over the world the game has undergone many modifications and changes1 but marked resemblances to the early ,indian game are still to be found in it4 ,from ,india1 chess spread into ,persia1 and thence into ,arabia1 and the ,arabs took it to ,spain and the rest of ,western ,europe4 ,,the ,,dark ,,ages4--,the ,dark ,ages is a name often applied by historians to the ,middle ,ages1 a term comprising about #a1jjj years1 from the fall of the ,roman ,empire in the fifth century to the invention of printing in the fifteenth4 ,the period is called dark because of the generally depraved state of ,european society at this time1 the subservience of men's minds to priestly domination1 and the general indifference to learning4 ,the admirable civilization that ,rome had developed and fostered1 was swept out of existence by the barbarous invaders from ,northern ,europe1 and there is no doubt that the first half of the medieval era1 at least1 from the year #ejj to #ajjj1 was one of the most brutal and ruffianly epochs in history4 ,the principal characteristic of the middle ages were the feudal system and the papal power4 ,by the first the common people were ground into a condition of almost hopeless slavery1 by the second the evolution of just and equitable governments by the ruling clashes was rendered impossible through the intrusion of the pontifical authority into civil affairs4 ,learning did not wholly perish1 but it betook itself to the seclusion of the cloisters4 ,the monasteries were the resort of many earnest scholars1 and there were prepared the writings of historians1 metaphysicians and theologians4 ,but during this time man lived1 as the historian ,symonds says1 enveloped in a cowl4 ,the study of nature was not only ignored but barred1 save only as it ministered in the forms of alchemy and astrology to the one cardinal medieval virtue--- credulity4 ,still the period saw many great characters and events fraught with the greatest importance to the advancement of the race4 ,,the ,,greatest ,,depth ,,of ,,the ,,ocean ,,never ,,measured4--,the deepest verified soundings are those made in the ,atlantic ,ocean1 ninety miles off the island of ,st4 ,thomas1 in the ,west ,indies1 #c1hge fathoms1 or #bc1bej feet ,deeper water has been reported south of the ,grand ,bank of ,newfoundland1 over #bg1jjj feet in depth1 but additional soundings in that locality did not corroborate this4 ,some years ago1 it was claimed that very deep soundings1 from #de1jjj to #dh1jjj feet1 had been found off the coast of ,south ,america1 but this report was altogether discredited on additional investigation in these localities4 ,the ship ,challenger1 which in #ahgb-gd made a voyage round the globe for the express purpose of taking deep sea soundings in all the oceans1 found the greatest depth touched in the ,pacific ,ocean less than #c1jjj fathoms1 and the lowest in the ,atlantic #c1hge fathoms1 as given above4 ,,the ,,army ,,of ,,the ,,revolution4--,it is not positively known how many men from the colonies served in the war4 ,the official tabular statement indicates a total off recorded years of enlistment and not a total of the the men who served4 ,hence1 a man who served from ,april #ai1 #agge1 until the formal cessation of hostilities1 ,april #ai1 #aghc counted as eight men in the aggregate4 ,in this basis of enlisted years1 the following table gives the contribution various ,states3 ,new ,hampshire1 #ab1dig2 ,massachusetts1 #fi1ijg2 ,rhode ,island1 #e1ijh2 ,connecticut1 #ca1ici2 ,new ,york1 #ag1gha2 ,new ,jersey1 #aj1gbf2 ,pennsylvania1 #be1fgh2 ,delaware1 #b1chf2 ,maryland1 #ac1iab2 ,virginia1 #bf1fgh2 ,north ,carolina1 #g1bfc2 ,south ,carolina1 #f1dag2 ,georgia1 #b1fgi2 ,total1 #bcc1gga4 ,,the ,,world',s ,,decisive ,,battles4--,the fifteen decisive battles of the world from the fifth century before ,christ to the beginning of the nineteenth century of the present era1 are as follows3 ,the battle of ,marathon1 in which the ,persian hosts were defeated by the ,greeks under ,miltiades1 ,b4,c4 #dij4 ,the defeat of the ,athenians at ,syracuse1 ,b4,c4 #dac4 ,the battle of ,arhela1 in which the ,persians under ,darius were defeated by the invading ,greeks under ,alexander the ,great1 ,b4,c4 #cca4 ,the battle of the ,metanrus1 in which the ,carthaginian forces under ,hasdrubal were overthrown by the ,romans1 ,b4,c4 #bjg4 ,victory of the ,german tribes under ,arminins over the ,roman legions under ,varus1 ,a4,d4 #i4 7,the battle was fought in what is now the province of ,lippe1 ,germany1 near the source of the river ,ems47 ,battle of ,chalons1 where ,attila the terrible ,king of the ,huns1 was repulsed by the ,romans under ,aetius1 ,a4,d4 #dea ,battle of ,tours1 in which the ,saracen ,turks invading ,western ,europe were utterly overthrown by the ,franks under ,charles ,martel1 ,a4,d4 #gcb4 ,battle of ,hastings1 by which ,william the ,conqueror became the ruler of ,england1 ,oct4 #ad1 #ajff4 ,victory of the ,french under ,joan of ,arc over the ,english at ,orleans1 ,april #bi1 #adbi4 ,defeat of the ,spanish ,armada by the ,english naval force1 ,july #bi and #cj1 #aehh4 ,battle of ,blenheim1 in which the ,french and ,bavarians were defeated by the allied armies of ,great ,britain and ,holland under the ,duke of ,marlborough1 ,aug4 #b1 #agjd4 ,battle of ,pultowa1 the ,swedish army under ,charles ,,xii1 defeated by the ,russians under ,peter the ,great1 ,july #h1 #agji4 ,victory of the ,american army under ,general ,gates over the ,british under ,general ,burgoyne at ,saratoga1 ,oct4 #ag1 #aggg4 ,battle of ,valmy where the allied armies of ,prussia and ,austria were defeated by the ,french under ,marshal ,kellerman4 ,sept4 #bj1 #agib4 ,battle of ,waterloo1 the allied forces of the ,british and ,prussians defeated the ,french under ,napoleon1 the final overthrow of the great commander1 ,june #ah1 #ahae4 ,these battles are selected as decisive1 because of the important consequences that followed them4 ,few students of history1 probably1 would agree with ,prof4 ,creasy1 in restricting the list as he does4 ,many other conflicts might be noted1 fraught with great importance to the human race1 and unquestionably decisive in their nature2 as1 for instance1 the victory of ,sobieski over the ,turkish army at ,vienna1 ,sept4 #ab1 #afhc4 ,had the ,poles and ,austrians been defeated there1 the ,turkish general might readily have fulfilled his threat to stable his horses in the ,church of ,st4 ,peter's at ,rome1 and all ,western ,europe would1 no doubt1 have been devastated by the ruthless and bloodthirsty ,ottomans4 ,of important and decisive battles since that of ,waterloo we may mention in our own ,civil ,war those of ,gettysburg1 by which the invasion of the ,north was checked1 and at ,chattanooga1 ,nov4 #bc and #be1 #ahfc1 by which the power of the ,confederates in the southwest received a deadly blow4 ,,the ,,wandering ,,jew4--,there are various versions of the story of ,the ,wandering ,jew1 the legends of whom have formed the foundation of numerous romances1 poems and tragedies4 ,one version is that this person was a servant in the house of ,pilate1 and gave the ,master a blow as ,he was being dragged out of the palace to go to ,his death4 ,a popular tradition makes the wanderer a member of the tribe of ,naphtali1 who1 some seven or eight years previous to the birth of the ,christ-child left his father to go with the wise men of the ,east whom the star led to the lowly cot in ,bethlehem4 ,it runs1 also1 that the cause of the killing of the children can be traced to the stories this person related when he returned to ,jerusalem of the visit of the wise men1 and the presentation of the gifts they brought to the ,divine ,infant1 when ,he was acknowledged by them to be the king of the ,jews1 ,he was lost sight of for a time1 when he appeared as a carpenter who was employed in making the cross on which the ,saviour was to be lifted up into the eyes of all men4 ,as ,christ walked up the way to ,calvary1 ,he had to pass the workshop of this man1 and when ,he reached its door1 the soldiers1 touched by the sufferings of the ,man of ,sorrows1 besought the carpenter to allow ,him to rest there for a little1 but he refused1 adding insult to a want of charity4 ,then it is said that ,christ pronounced his doom1 which was to wander over the earth until the second coming4 ,since that sentence was uttered1 he has wandered1 courting death1 but finding it not1 and his punishment1 becoming more unbearable as the generations come and go4 ,he is said to have appeared in the sixteenth1 seventeenth1 and even as recently as the eighteenth century1 under the names of ,cartaphilus1 and ,ahasuerus1 by which the ,wandering ,jew has been known4 ,one of the legends described him as a shoemaker of ,jerusalem1 at whose door ,christ desired to rest on the road to ,calvary1 but the man refused1 and the sentence to wander was pronounced4 ,,some ,,memorable ,,dark ,,days4--,during the last hundred years there have been an unusually large number of dark days recorded4 ,as has been suggested by several writers1 this may have been the result of the careful scientific observations of modern times1 as well as of the frequency of these phenomena4 ,the dark day in the beginning of this century about which so much has been said and written occurred ,oct4 #ba1 #ahaf4 ,the first day of the same month and year is also represented as a close dark day4 ,mr4 ,thomas ,robie1 who took observations at ,cambridge1 ,mass41 has this to offer in regard to the phenomenon4 ,on ,oct4 #ba the day was so dark that people were forced to light candles to eat their dinners by2 which could not he from an eclipse1 the solar eclipse being the fourth of that month4 ,the day is referred to by another writer as a remarkable dark day in ,new ,england and ,new ,york1 and it is noted1 quaintly by a third1 that in ,october1 #ahaf1 a dark day occurred after a severe winter in ,new ,england4 ,nov4 #bf1 #ahaf1 was a dark day in ,london1 and is described in the neighborhood of ,walworth and ,camberwell so completely dark that some of the coachmen driving stages were obliged to get down and lead their horses with a lantern4 ,the famous dark day in ,america was ,may #ai1 #aghj4 ,the phenomenon began about #aj o'clock in the forenoon4 ,the darkness increased rapidly1 and in many places it was impossible to read ordinary print4 ,there was widespread fear4 ,many thought that the ,day of ,judgment was at hand4 ,at that time the ,legislature of ,connecticut was in session at ,hartford4 ,the ,house of ,representatives1 being unable to transact their business1 adjourned4 ,a proposal to adjourn the council was under consideration4 ,when the opinion of ,colonel ,davenport was asked1 he answered3 ,i am against an adjournment4 ,the day of judgment is approaching or it is not4 ,if it is not1 there is no cause for adjournment3 if it is1 ,i choose to be found doing my duty4 ,i wish1 therefore1 that candles may be brought4 ,in ,whittier's ,tent on the ,beach is given a beautiful poetical version of this anecdote4 ,it is suggested by several authorities that the cause of the dark day in #aghj should be attributed simply to the presence of ordinary clouds of very unusual volume and density4 ,these instances are1 of course1 grouped with phenomena of which not a great deal is known1 and can in no way be classed with those occurrances occasioned by the smoke from extensive forest tires1 volcanic eruptions1 or fogs4 ,,the ,,remarkable ,,story ,,of ,,charlie ,,ross4--,charlie ,ross was the son of ,christian ,k4 ,ross of ,germantown1 ,pa41 and at the time of his disappearance was a little over #d years of age4 ,the child and a brother #f years old were playing ,july #a1 #ahgd1 in the streets of ,germantown1 when a couple of men drove up in a buggy and persuaded the children1 with promises of toys and candies1 to get in and ride with them in the vehicle4 ,after driving around the place for a little time1 the older brother1 ,walter ,ross1 was put out of the conveyance1 and the strangers gave him #be cents1 telling him to go to a store near at hand and buy some candy and torpedoes for himself and ,charlie4 ,walter did as he was told1 but when he came out of the store the men with ,charlie and the vehicle had disappeared4 ,it was believed at first by the relatives and friends of the missing boy that he would be returned in a short time1 as they supposed he might have been taken by some drunken men4 ,time passed1 however1 but no trace of the child had been discovered4 ,in a few weeks a letter was received by ,mr4 ,ross to the effect that if he would pay #bj1jjj his son would be returned1 but1 that the parent need not search for ,charlie1 as all efforts to find the abducted boy or his captors would only be attended with failure2 and it was stated that if this amount was not paid1 ,charlie would be killed4 ,the father answered this and a long correspondence ensued1 while the search was prosecuted in all directions4 ,mr4 ,ross wanted the child delivered at the time the money was paid1 but to this the abductors refused to agree4 ,it is stated that more than #ej1jjj were expended to recover the child4 ,at one time two gentlemen were two days in ,fifth ,avenue ,hotel1 ,new ,york1 with the #bj1jjj ransom money to be given to the child-thieves1 but they did not appear4 ,the search was continued1 and the officers of the law were looking up any and all evidence1 until they had located the two men4 ,these were found ,dec4 #d1 #ahgd1 committing a burglary in the house of ,judge ,van ,brunt1 ,bay ,ridge1 ,l4 ,i42 the burglary was discovered1 the burglars seen and shot by persons residing in an adjoining residence4 ,one of the men was killed instantly1 the other lived several hours1 and confessed that he and his companion had abducted ,charlie ,ross1 but that the dead thief1 ,mosher by name1 was the one who knew where the boy was secreted4 ,walter ,ross identified the burglars as the men who had enticed him and ,charlie into the buggy4 ,there the case rested4 ,no new fact has been developed4 ,the missing child has never been found4 ,many times have children been reported who resembled ,charlie1 and ,mr4 ,ross has traveled far and near in his endless search1 only to return sadly and report that his boy was still missing4 ,no case in recent years has excited such universal sympathy as that of ,charlie ,ross4 ,,the ,,blue ,,laws ,,on ,,smoking4--,there were some very stringent laws in ,massachusetts against the use of tobacco in public1 and while the penalties were not so heavy1 yet they were apparently rigidly enforced for a time4 ,we quote from a law passed in ,october1 #afcb1 as follows3 ,it is ordered that noe person shall take any tobacco publiquely1 under paine of punishment2 also that every one shall pay #a;d4 for every time hee is convicted of takeing tobacco in any place1 and that any ,assistant shall have power to receave evidence and give order for levyeing of it1 as also to give order for the levyeing of the officer's charge4 ,this order to begin the #ajth of ,november next4 ,in ,september1 #afcd1 we discover another law on the same article3 ,victualers1 or keepers of an ,ordinary1 shall not suffer any tobacco to be taken in their howses1 under the penalty of #es4 for every offence1 to be payde by the victuler1 and #ab;d4 by the party that takes it4 ,further1 it is ordered1 that noe person shall take tobacco publiquely1 under the penalty of #bs4 #f;d41 nor privately1 in his owne house1 or in the howse of another1 before strangers1 and that two or more shall not take it togeather1 anywhere1 under the aforesaid penalty for every offence4 ,in ,november1 #afcg1 the record runs3 ,all former laws against tobacco are repealed1 and tobacco is sett at liberty2 but in ,september1 #afch1 the ,general ,court1 finding that since the repealing of the former laws against tobacco1 the same is more abused then before1 it hath therefore ordered1 that no man shall take any tobacco in the fields1 except in his journey1 or at meale times1 under paine of #ab;d4 for every offence2 nor shall take any tobacco in 7or so near7 any dwelling house1 barne1 corne or hay rick1 as may likely indanger the fireing thereof1 upon paine of #ajs4 for every offence2 nor shall take any tobacco in any inne or common victualing house1 except in a private roome there1 so as neither the master of the same house nor any other guests there shall take offence thereat1 which if they do1 then such person is fourthwith to forbeare1 upon paine of #abs4 #f;d4 for every offence4 ,noe man shall kindle fyre by gunpowder1 for takeing tobacco1 except in his journey1 upon paine of #ab;d4 for every offence4 ,,the ,,remarkable ,,caves--,,wyandotte ,,and ,,mammoth4--,wyandotte ,cave is in ,jennings township1 ,crawford county1 ,ind41 near the ,ohio river4 ,it is a rival of the great ,mammoth ,cave in grandeur and extent4 ,explorations have been made for many miles4 ,it excels the ,mammoth ,cave in the number and variety of its stalagmites and stalactites1 and in the size of several of its chambers4 ,one of these chambers is #cej feet in length1 #bde feet in height1 and contains a hill #age feet high1 on which are three fine stalagmites4 ,epsom salts1 niter and alum have been obtained from the earth of the cave4 ,the ,mammoth ,cave is in ,edmondson county1 near ,green ,river1 about seventy-five miles from ,louisville4 ,its entrance is reached by passing down a wild1 rocky ravine through a dense forest4 ,the cave extends some nine miles4 ,to visit the portions already traversed1 it is said1 requires #aej to #bjj miles of travel4 ,the cave contains a succession of wonderful avenues1 chambers1 domes1 abysses1 grottoes1 lakes1 rivers1 cataracts and other marvels1 which are too well known to need more than a reference4 ,one chamber--the ,star--is about #ejj feet long1 #gj feet wide1 #gj feet high1 the ceiling of which is composed of black gypsum1 and is studded with innumerable white points1 that by a dim light resemble stars1 hence the name of the chamber4 ,there are avenues one and a half and even two miles in length1 some of which are incrusted with beautiful formations1 and present the appearance of enchanted palace halls4 ,there is a natural tunnel about three-quarters of a mile long1 #ajj feet wide1 covered with a ceiling of smooth rock #de feet high4 ,there is a chamber having an area of from four to five acres1 and there are domes #bjj and #cjj feet high4 ,echo ,river is some three-fourths of a mile in length1 #bjj feet in width at some points1 and from #aj to #cj in depth1 and runs beneath an arched ceiling of smooth rock about #ae feet high1 while the ,styx1 another river1 is #dej feet long1 from #ae to #dj feet wide1 and from #cj to #dj feet deep1 and is spanned by a natural bridge4 ,lake ,lethe has about the same length and width as the river ,styx1 varies in depth from #c to #dj feet1 lies beneath a ceiling some #ij feet above its surface1 and sometimes rises to a height of #fj feet4 ,there is also a ,dead ,sea1 quite a somber body of water4 ,there are several interesting caves in the neighborhood1 one three miles long and three each about a mile in length4 ,,the ,,south ,,sea ,,bubble4--,the ,south ,sea ,bubble1 as it is generally called1 was a financial scheme which occupied the attention of prominent politicians1 communities1 and even nations in the early part of the eighteenth century4 ,briefly the facts are3 ,in #agaa ,robert ,hartley1 ,earl of ,oxford1 then ,lord ,treasurer1 proposed to fund a floating debt of about #aj1jjj1jjj sterling1 the interest1 about #fjj1jjj1 to be secured by rendering permanent the duties upon wines1 tobacco1 wrought silks1 etc4 ,purchasers of this fund were to become also shareholders in the ,south ,sea ,company1 a corporation to have the monopoly of the trade with ,spanish ,south ,america1 a part of the capital stock of which was to be the new fund4 ,but ,spain1 after the treaty of ,utrecht1 refused to open her commerce to ,england1 and the privileges of the ,south ,sea ,company became worthless4 ,there were many men of wealth who were stockholders1 and the company continued to flourish1 while the ill success of its trading operations was concealed4 ,even the ,spanish ,war of #agah did not shake the popular confidence4 ,then in ,april1 #agbj1 ,parliament1 by large majorities in both ,houses1 accepted the company's plan for paying the national debt1 and after that a frenzy of speculation seized the nation1 and the stock rose to #cjj a share1 and by ,august had reached #a1jjj a share4 ,then ,sir ,john ,blunt1 one of the leaders1 sold out1 others followed1 and the stock began to fall4 ,by the close of ,september the company stopped payment and thousands were beggared4 ,an investigation ordered by ,parliament disclosed much fraud and corruption1 and many prominent persons were implicated1 some of the directors were imprisoned1 and all of them were fined to an aggregate amount of #b1jjj1jjj for the benefit of the stockholders4 ,a great part of the valid assets was distributed among them1 yielding a dividend of about #cc per cent4 ,,area ,,of ,,north ,,america4--,the following figures show the extent of the ,united ,states as compared with the ,british possessions in ,north ,america3 ,united ,states1 #c1fjb1hhd square miles4 ,british possessions--,ontario1 #aba1bfj2 ,quebec1 #baj1jbj2 ,nova ,scotia1 #ah1fgj2 ,new ,brunswick1 #bg1jcg2 ,british ,columbia1 #bcc1jjj2 ,manitoba1 #af1jjj2 ,n4,w4 and ,hudson ,bay ,territories1 #b1bjf1gbe2 ,labrador and ,arctic ,ocean ,islands1 make a total of #c1ejj1jjj4 99 99 99 99 99 ,illustration3 ,,household ,,recipes ,,household ,,recipes ,,miscellaneous4 ,,axle ,,grease4--#a4 ,water1 #a gallon2 soda1 #a_/c pound2 palm oil1 #aj pounds4 ,mix by heat1 and stir till nearly cold4 #b4 ,water1 rape oil1 of each #a gallon2 soda1 #a_/c pound2 palm oil1 #a_/d pound4 #c4 ,water1 #a gallon2 tallow1 #c pounds2 palm oil1 #f pounds2 soda1 #a_/b pound4 ,heat to #baj deg4 ,fahrenheit and stir until cool4 #d4 ,tallow1 #h pounds2 palm oil1 #aj pounds2 plumbago1 #a pound4 ,makes a good lubricator for wagon axles4 ,,how ,,to ,,shell ,,beans ,,easy4--,pour upon the pods a quantity of scalding water1 and the beans will slip very easily from the pod4 ,by pouring scalding water on apples the skin may be easily slipped off1 and much labor saved4 ,,how ,,to ,,clean ,,bed-,,ticks4--,apply ,poland starch1 by rubbing it on thick with a cloth4 ,place it in the sun4 ,when dry1 rub it if necessary4 ,the soiled part will be clean as new4 ,,how ,,to ,,wash ,,carpets4--,shake and beat it well2 lay it upon the floor and tack it firmly2 then with a clean flannel wash it over with a quart of bullock's gall mixed with three quarts of soft1 cold water1 and rub it off with a clean flannel or house-cloth4 ,any particular dirty spot should be rubbed with pure gall4 ,,how ,,to ,,clean ,,carpets4--,before proceeding to sweep a carpet a few handfuls of waste tea-leaves should be sprinkled over it4 ,a stiff hair broom or brush should be employed1 unless the carpet is very dirty1 when a whisk or carpet-broom should be used1 first followed by another made of hair1 to take off the loose dust4 ,the frequent use of a stiff carpet-broom soon wears off the beauty of the best carpet4 ,an ordinary clothes brush is best adapted for superior carpets4 ,when carpets are very dirty they should be cleaned by shaking and beating4 ,beat it well with a stick in the usual manner until all the dust is removed1 then take out the stains1 if any1 with lemon or sorrel-juice4 ,when thoroughly dry rub it all over with the crumb of a hot wheaten loaf1 and if the weather is very fine1 let hang out in the open air for a night or two4 ,this treatment will revive the colors1 and make the carpet appear equal to new4 ,,to ,,remove ,,spots ,,on ,,carpets4--,a few drops of carbonate of ammonia1 and a small quantity of warm rain water1 will prove a safe and easy antacid1 etc41 and will change1 if carefully applied1 discolored spots upon carpets1 and indeed1 all spots1 whether produced by acids or alkalies4 ,if one has the misfortune to have a carpet injured by whitewash1 this will immediately restore it4 ,,how ,,to ,,remove ,,ink ,,spots ,,on ,,carpets4--,as soon as the ink has been spilled1 take up as much as you can with a sponge1 and then pour on cold water repeatedly1 still taking up the liquid2 next rub the place with a little wet oxalic acid or salt of sorrel1 and wash it off immediately with cold water1 and then rub on some hartshorn4 ,,cleaning ,,and ,,scouring ,,of ,,cloth4--,the common method of cleaning cloth is by beating and brushing1 unless when very dirty1 when it undergoes the operation of scouring4 ,this is best done on the small scale1 as for articles of wearing apparel1 etc41 by dissolving a little curd soap in water1 and after mixing it with a little ox-gall1 to touch over all the spots of grease1 dirt1 etc41 with it1 and to rub them well with a stiff brush1 until they are removed1 after which the article may be well rubbed all over with a brush or sponge dipped into some warm water1 to which the previous mixture and a little more ox-gall has been added4 ,when this has been properly done1 it only remains to thoroughly rinse the article in clean water until the latter passes off uncolored1 when it must be hung up to dry4 ,for dark1 colored cloths the common practice is to add some ,fuller's-earth to the mixture of soap and gall4 ,when nearly dry the nap should be laid right and the article carefully pressed1 after which a brush1 moistened with a drop or two of olive oil1 is passed several times over it1 which will give it a superior finish4 ,cloth may also be cleaned in the dry way1 as follows3 ,first remove the spots1 as above1 and when the parts have dried1 strew clean1 damp sand over it1 and beat it in with a brush1 after which brush the article with a hard brush when the sand will readily come out1 and bring the dirt with it4 ,black cloth which is very rusty should receive a coat of reviver after drying1 and be hung up until the next day1 when it may be pressed and finished off as before4 ,scarlet cloth requires considerable caution4 ,after being thoroughly rinsed1 it should be repeatedly passed through cold spring water1 to which a tablespoonful or two of solution of tin has been added4 ,if much faded1 it should be dipped in a scarlet dye-bath4 ,buff cloth is generally cleansed by covering it with a paste made with pipe-clay and water1 which1 when dry1-is rubbed and brushed off4 ,,renovation ,,of ,,cloth4--,the article undergoes the process of scouring before described1 and1 after being well rinsed and drained1 it is put on a board1 and the thread-bare parts rubbed with a half-worn hatter's card1 filled with flocks1 or with a teazle or a prickly thistle1 until a nap is raised4 ,it is next hung up to dry1 the nap laid the right way with a hard brush1 and finished as before4 ,when the cloth is much faded1 it is usual to give it a dip1 as it is called1 or to pass it through a dye-bath1 to freshen up the color4 ,,how ,,to ,,revive ,,the ,,color ,,of ,,black ,,cloth4--,if a coat1 clean it well1 then boil from two to four ounces of logwood in your copper1 or boiler1 for half an hour2 dip your coat in warm water1 and squeeze it as dry as you can1 then put it into the copper and boil it for half an hour4 ,take it out1 and add a piece of green copperas1 about the size of a horse-bean2 boil it another half hour1 then draw it1 and hang it in the air for an hour or two2 take it down2 rinse it in two or three cold waters2 dry it1 and let it be well brushed with a soft brush1 over which a drop or two of the oil of olives has been rubbed1 then stroke your coat regularly over4 ,,how ,,to ,,restore ,,crape4--,skimmed milk and water1 with a little bit of glue in it1 made scalding hot1 is excellent to restore rusty ,italian crape4 ,if clapped and pulled dry like muslin1 it will look as good as new2 or1 brush the veil till all the dust is removed1 then fold it lengthwise1 and roll it smoothly and tightly on a roller4 ,steam it till it is thoroughly dampened1 and dry on the roller4 ,,how ,,to ,,cleanse ,,feather ,,beds4--,when feather beds become soiled and heavy they may be made clean and light by being treated in the following manner3 ,rub them over with a stiff brush1 dipped in hot soap-suds4 ,when clean lay them on a shed1 or any other clean place where the rain will fall on them4 ,when thoroughly soaked let them dry in a hot sun for six or seven successive days1 shaking them up well and turning them over each day4 ,they should be covered over with a thick cloth during the night2 if exposed to the night air they will become damp and mildew4 ,this way of washing the bed-ticking and feathers makes them very fresh and light1 and is much easier than the old-fashioned way of emptying the beds and washing the feathers separately1 while it answers quite as well4 ,care must be taken to dry the bed perfectly before sleeping on it4 ,hair mattresses that have become hard and dirty can be made nearly as good as new by ripping them1 washing the ticking1 and picking the hair free from bunches and keeping it in a dry1 airy place several days4 ,whenever the ticking gets dry fill it lightly with the hair1 and tack it together4 ,,how ,,to ,,cut ,,up ,,and ,,cure ,,pork4--,have the hog laid on his back on a stout1 clean bench2 cut off the head close to the base4 ,if the hog is large1 there will come off a considerable collar1 between head and shoulders1 which1 pickled or dried1 is useful for cooking with vegetables4 ,separate the jowl from the face at the natural joint2 open the skull lengthwise and take out the brains1 esteemed a luxury4 ,then with a sharp knife remove the back-bone the whole length1 then the long strip of fat underlying it1 leaving about one inch of fat covering the spinal column4 ,the leaf lard1 if not before taken out for the housewife's convenience1 is removed1 as is also the tenderloin--a fishy-shaped piece of flesh--often used for sausage1 but which makes delicious steak4 ,the middling or sides are now cut out1 leaving the shoulders square-shaped and the hams pointed1 or they may be rounded to your taste4 ,the spare-ribs are usually wholly removed from the sides1 with but little meat adhering4 ,it is the sides of small1 young hogs cured as hams that bear the name of breakfast bacon1 ,the sausage meat comes chiefly in strips from the backbone1 part of which may also be used as steak4 ,the lean trimmings from about the joints are used for sausage1 the fat scraps rendered up with the backbone lard4 ,the thick part of the backbone that lies between the shoulders1 called griskin or chine1 is separated from the tapering1 bony part1 called backbone by way of distinction1 and used as flesh4 ,the chines are smoked with jowls1 and used in late winter or spring4 ,when your meat is to be pickled it should be dusted lightly with saltpetre sprinkled with salt1 and allowed to drain twenty-four hours2 then plunge it into pickle1 and keep under with a weight4 ,it is good policy to pickle a portion of the sides4 ,they1 after soaking1 are sweeter to cook with vegetables1 and the grease fried from them is much more useful than that of smoked meat4 ,if your meat is to be dry salted1 allow one teaspoonful of pulverized saltpetre to one gallon of salt1 and keep the mixture warm beside you4 ,put on a hog's ear as a mitten1 and rub each piece of meat thoroughly4 ,then pack skin side down1 ham upon ham1 side upon side1 strewing on salt abundantly4 ,it is best to put large and small pieces in different boxes for the convenience of getting at them to hang up at the different times they will come into readiness4 ,the weather has so much to do with the time that meat requires to take salt that no particular time can be specified for leaving it in4 ,the best test is to try a medium-sized ham2 if salt enough1 all similar and smaller pieces are surely ready1 and it is well to remember that the saltness increases in drying4 ,ribs and steaks should be kept in a cold1 dark place1 without salting1 until ready for use4 ,if you have many1 or the weather is warm1 they keep better in pickle than dry salt4 ,many persons turn and rub their meat frequently4 ,we have never practiced this1 and have never lost any4 ,when the meat is ready for smoking1 dip the hocks of the joints in ground black pepper and dust the raw surface thickly with it4 ,sacks1 after this treatment1 may be used for double security1 and ,i think bacon high and dry is sweeter than packed in any substance4 ,for sugar-cured hams we append the best recipe we have ever used1 though troublesome4 ,english ,recipe for ,sugar-,curing ,hams4--,so soon as the meat comes from the butcher's hand rub it thoroughly with the salt4 ,repeat this four days1 keeping the meat where it can drain4 ,the fourth day rub it with saltpetre and a handful of common salt1 allowing one pound of saltpetre to seventy pounds of meat4 ,now mix one pound of brown sugar and one of molasses1 rub over the ham every day for a fortnight1 and then smoke with hickory chips or cobs4 ,hams should be hung highest in meat-houses1 because there they are less liable to the attacks of insects1 for insects do not so much infest high places--unlike human pests4 ,pickle4--,make eight gallons of brine strong enough to float an egg2 add two pounds of brown sugar or a quart of molasses1 and four ounces of saltpetre2 boil and skim clean1 and pour cold on your meat4 ,meat intended for smoking should remain in pickle about four weeks4 ,this pickle can be boiled over1 and with a fresh cup of sugar and salt used all summer4 ,some persons use as much soda as saltpetre4 ,it will correct acidity1 but we think impairs the meat4 ,,washing ,,preparation4--,take a #a_/d of a pound of soap1 a #a_/d of a pound of soda1 and a #a_/d of a pound of quicklime4 ,cut up the soup and dissolve it in #a quart of boiling water2 pour #a quart of boiling water over the soda1 and #c quarts of boiling water upon the quicklime4 ,the lime must be quick and fresh2 if it is good it will bubble up on pouring the hot water upon it4 ,each must be prepared in separate vessels4 ,the lime must settle so as to leave the water on the top perfectly clear2 then strain it carefully 7not disturbing the settlings7 into the washboiler with the soda and soap2 let it scald long enough to dissolve the soap1 then add #f gallons of soap water4 ,the clothes must be put to soak over night1 after rubbing soap upon the dirtiest parts of them4 ,after having the above in readiness1 wring out the clothes which have been put in soak1 put them on to boil1 and let each lot boil half an hour2 the same water will answer for the whole washing4 ,after boiling each lot half an hour drain them from the boiling water put them in a tub and pour upon them two or three pailsful of clear1 hot water2 after this they will want very little rubbing2 then rinse through two waters1 blueing the last4 ,when dried they will be a beautiful white4 ,after washing the cleanest part of the white clothes1 take two pails of the suds in which they have been washed1 put it over the fire and scald1 and this will wash all the flannels and colored clothes without any extra soap4 ,the white flannels1 after being well washed in the suds1 will require to be scalded by turning on a teakettle of boiling water4 99 99 99 99 99 ,,how ,,to ,,destroy ,,household ,,pests ,,how ,,to ,,destroy ,,ants4--,ants that frequent houses or gardens may he destroyed by taking flower of brimstone half a pound and potash four ounces2 set them in an iron or earthen pan over the fire till dissolved and united2 afterward beat them to a powder1 and infuse a little of this powder in water2 and wherever you sprinkle it the ants will die or fly the place4 ,,how ,,to ,,destroy ,,black ,,ants4--,a few leaves of green wormwood1 scattered among the haunts of these troublesome insects1 is said to be effectual in dislodging them4 ,,how ,,to ,,destroy ,,red ,,ants4--,the best way to get rid of ants1 is to set a quantity of cracked walnuts or shell-barks on plates1 and put them in the closet or places where the ants congregate4 ,they are very fond of these1 and will collect on them in myriads4 ,when they have collected on them make a general auto-da-fe1 by turning nuts and ants together into the fire1 and then replenish the plates with fresh nuts4 ,after they have become so thinned off as to cease collecting on plates1 powder some camphor and put in the holes and crevices1 whereupon the remainder of them will speedily depart4 ,it may help the process of getting them to assemble on shell-barks1 to remove all edibles out of their way for the time4 ,,how ,,to ,,destroy ,,black ,,bees4--,place two or three shallow vessels--the larger kind of flower-pot saucers will do--half filled with water1 on the floors where they assemble1 with strips of cardboard running from the edge of the vessel to the floor1 at a gentle inclination2 these the unwelcome guests will eagerly ascend1 and so find a watery grave4 ,,how ,,to ,,destroy ,,bed-,,bugs4--#a4 ,when they have made a lodgement in the wall1 fill all the apertures with a mixture of soft soap and scotch snuff4 ,take the bedstead to pieces1 and treat that in the same way4 #b4 ,a strong decoction of red pepper applied to bedsteads will either kill the bugs or drive them away4 #c4 ,put the bedstead into a close room and set fire to the following composition1 placed in an iron pot upon the hearth1 having previously closed up the chimney1 then shut the door1 let them remain a day3 sulphur nine parts2 saltpetre1 powdered1 one part4 ,mix4 ,be sure to open the door of the room five or six hours before you venture to go into it a second time4 #d4 ,rub the bedstead well with lampoil2 this alone is good1 but to make it more effectual1 get ten cents worth of quicksilver and add to it4 ,put it into all the cracks around the bed1 and they will soon disappear4 ,the bedsteads should first be scalded and wiped dry1 then put on with a feather4 #e4 ,corrosive sublimate1 one ounce2 muriatic acid1 two ounces2 water1 four ounces2 dissolve1 then add turpentine1 one pint2 decoction of tobacco1 one pint4 ,mix4 ,for the decoction of tobacco boil one ounce of tobacco in a #a_/b pint of water4 ,the mixture must be applied with a paint brush4 ,this wash is deadly poison4 #f4 ,rub the bedsteads in the joints with equal parts of spirits of turpentine and kerosene oil1 and the cracks of the surbase in rooms where there are many4 ,filling up all the cracks with hard soap is an excellent remedy4 ,march and ,april are the months when bedsteads should be examined to kill all the eggs4 #g4 ,mix together two ounces spirits of turpentine1 one ounce corrosive sublimate1 and one pint alcohol4 #h4 ,distilled vinegar1 or diluted good vinegar1 a pint2 camphor one-half ounce2 dissolve4 #i4 ,white arsenic1 two ounces2 lard1 thirteen ounces2 corrosive sublimate1 one-fourth ounce2 venetian red1 one-fourth ounce4 7deadly poison47 #aj4 ,strong mercurial ointment one ounce2 soft soap one ounce2 oil of turpentine1 a pint #aa4 ,gasoline and coaloil are both excellent adjuncts1 with cleanliness1 in ridding a bed or house of these pests4 ,,how ,,to ,,destroy ,,caterpillars4--,boil together a quantity of rue1 wormwood1 and any cheap tobacco 7equal parts7 in common water4 ,the liquid should be very strong4 ,sprinkle it on the leaves and young branches every morning and evening during the time the fruit is ripening4 ,,how ,,to ,,destroy ,,cockroaches ,,and ,,beetles4--#a4 ,strew the roots of black hellebore1 at night1 in the places infested by these vermin1 and they will be found in the morning dead or dying4 ,black hellebore grows in marshy grounds1 and may be had at the herb shops4 #b4 ,put about a quart of water sweetened with molasses in a tin wash basin or smooth glazed china bowl4 ,set it at evening in a place frequented by the bugs4 ,around the basin put an old piece of carpet that the bugs can have easy access to the top4 ,they will go down in the water1 and stay till you come4 #c4 ,take pulverized borax1 #d parts1 flour #a part1 mix intimately and distribute the mixture in cupboards which are frequented by the roaches1 or blow it1 by means of a bellows1 into the holes or cracks that are infested by them4 #d4 ,by scattering a handful of fresh cucumber parings about the house4 #e4 ,take carbonic acid and powdered camphor in equal parts2 put them in a bottle2 they will become fluid4 ,with a painter's brush of the size called a sash-tool1 put the mixture on the cracks or places where the roaches hide2 they will come out at once4 ,then kill4 #f4 ,mix up a quantity of fresh burned plaster of paris 7gypsum1 such as is used for making molds and ornaments71 with wheat flour and a little sugar1 and distribute on shallow plates and box boards1 and place in the corners of the kitchen and pantry where they frequent4 ,in the darkness they will feast themselves on it4 ,whether it interferes with their digestion or not1 is difficult to ascertain1 but after three or four nights renewal of the preparation1 no cockroaches will be found on the premises4 ,,how ,,to ,,destroy ,,crickets4--,sprinkle a little quick lime near to the cracks through which they enter the room4 ,the lime may be laid down overnight1 and swept away in the morning4 ,in a few days they will most likely all be destroyed4 ,but care must be taken that the children do not meddle with the lime1 as a very small portion of it getting into the eye1 would prove exceedingly hurtful4 ,in case of such an accident the best thing to do would be to wash the eye with vinegar and water4 ,,how ,,to ,,get ,,rid ,,of ,,fleas4--,much of the largest number of fleas are brought into our family circles by pet dogs and cats4 ,the oil of pennyroyal will drive these insects off3 but a cheaper method1 where the herb flourishes1 is to throw your cats and dogs into a decoction of it once a week4 ,when the herb cannot be got1 the oil can be procured4 ,in this case1 saturate strings with it and tie them around the necks of the dogs and cats4 ,these applications should be repeated every twelve or fifteen days4 ,mint freshly cut1 and hung round a bedstead1 or on the furniture1 will prevent annoyance from bed insects2 a few drops of essential oil of lavender will be more efficacious4 ,,how ,,to ,,destroy ,,flies4--#a4 ,take an infusion of quassia1 one pint2 brown sugar1 four ounces1 ground pepper1 two ounces4 ,to be well mixed together1 and put in small shallow dishes where required4 #b4 ,black pepper 7powdered71 one drachm2 brown sugar1 one drachm2 milk or cream1 two drachms4 ,mix1 and place it on a plate or saucer where the flies are most troublesome4 #c4 ,pour a little simple oxymel 7an article to be obtained at the druggists71 into a common tumbler glass1 and place in the glass a piece of cap paper1 made into the shape of the upper part of a funnel1 with a hole at the bottom to admit the flies4 ,attracted by the smell1 they readily enter the trap in swarms1 and by the thousands soon collected prove that they have not the wit or the disposition to return4 #d4 ,take some jars1 mugs1 or tumblers1 fill them half full with soapy water2 cover them as jam-pots are covered1 with a piece of paper1 either tied down or tucked under the rim4 ,let this paper be rubbed inside with wet sugar1 molasses1 honey1 or jam1 or any thing sweet2 cut a small hole in the center1 large enough for a fly to enter4 ,the flies settle on the top1 attracted by the smell of the bait2 they then crawl through the hole1 to feed upon the sweets beneath4 ,meanwhile the warmth of the weather causes the soapy water to ferment1 and produces a gas which overpowers the flies1 and they drop down into the vessel4 ,thousands may be destroyed this way1 and the traps last a long time4 ,,fly ,,paper4--,melt resin1 and add thereto while soft1 sufficient sweet oil1 lard1 or lamp oil to make it1 when cold about the consistency of honey4 ,spread on writing paper1 and place in a convenient spot4 ,it will soon be filled with ants1 flies1 and other vermin4 ,,how ,,to ,,expel ,,insects4--,all insects dread pennyroyal3 the smell of it destroys some1 and drives others away4 ,at the time that fresh pennyroyal cannot be gathered1 get oil of pennyroyal2 pour some into a saucer1 and steep in it small pieces of wadding or raw cotton1 and place them in corners1 closet-shelves1 bureau drawers1 boxes1 etc41 and the cockroaches1 ants1 or other insects will soon disappear4 ,it is also well to place some between the mattresses1 and around the bed4 ,it is also a splendid thing for brushing off that terrible little insect1 the seed tick4 ,,how ,,to ,,destroy ,,mice4--#a4 ,use tartar emetic mingled with some favorite food4 ,the mice will leave the premises4 #b4 ,take one part calomel1 five parts of wheat flour1 one part sugar1 and one-tenth of a part of ultramarine4 ,mix together in a fine powder and place it in a dish4 ,this is a most efficient poison for mice4 #c4 ,any one desirous of keeping seeds from the depredations of mice can do so by mixing pieces of camphor gum in with the seeds4 ,camphor placed in drawers or trunks will prevent mice from doing them injury4 ,the little animal objects to the odor and keeps a good distance from it4 ,he will seek food elsewhere4 #d4 ,gather all kinds of mint and scatter about your shelves1 and they will forsake the premises4 ,,how ,,to ,,drive ,,away ,,mosquitoes4--#a4 ,a camphor bag hung up in an open casement will prove an effectual barrier to their entrance4 ,camphorated spirits applied as perfume to the face and hands will prove an effectual preventive2 but when bitten by them1 aromatic vinegar is the beat antidote4 #b4 ,a small amount of oil of pennyroyal sprinkled around the room will drive away the mosquitoes4 ,this is an excellent recipe4 #c4 ,take of gum camphor a piece about half the size of an egg1 and evaporate it by placing it in a tin vessel and holding it over a lamp or candle1 taking care that it does not ignite4 ,the smoke will soon fill the room and expel the mosquitoes4 ,,how ,,to ,,preserve ,,clothing ,,from ,,moths4--#a4 ,procure shavings of cedar wood and enclose in muslin bags1 which should be distributed freely among clothes4 #b4 ,procure shavings of camphor wood1 and enclose in bags4 #c4 ,sprinkle pimento 7allspice7 berries among the clothes4 #d4 ,sprinkle the clothes with the seeds of the musk plant4 #e4 ,an ounce of gum camphor and one of the powdered shell of red pepper are macerated in eight ounces of strong alcohol for several days1 then strained4 ,with this tincture the furs or cloths are sprinkled over1 and rolled up in sheets4 #f4 ,carefully shake and brush woolens early in the spring1 so as to be certain that no eggs are in them2 then sew them up in cotton or linen wrappers1 putting a piece of camphor gum1 tied up in a bit of muslin1 into each bundle1 or into the chests and closets where the articles are to lie4 ,no moth will approach while the smell of the camphor continues4 ,when the gum is evaporated1 it must be renewed4 ,enclose them in a moth-proof box with camphor1 no matter whether made of white paper or white pine1 before any eggs are laid on them by early spring moths4 ,the notion of having a trunk made of some particular kind of wood for this purpose1 is nonsense4 ,furs or woolens1 put away in spring time1 before moth eggs are laid1 into boxes1 trunks1 drawers1 or closets even1 where moths cannot enter1 will be safe from the ravages of moth-worms1 provided none were in them that were laid late in the autumn1 for they are not of spontaneous production4 ,,how ,,to ,,kill ,,moths ,,in ,,carpets4--,wring a coarse crash towel out of clear water1 spread it smoothly on the carpet1 iron it dry with a good hot iron1 repeating the operation on all parts of the carpet suspected of being infected with moths4 ,no need to press hard1 and neither the pile nor color of the carpet will he injured1 and the moths will be destroyed by the heat and steam4 ,,how ,,to ,,destroy ,,rats4--#a4 ,when a house is invested with rats which refuse to be caught by cheese and other baits1 a few drops of the highly-scented oil of rhodium poured on the bottom of the cage will be an attraction which they cannot refuse4 #b4 ,place on the floor near where their holes are supposed to be a thin layer of moist caustic potash4 ,when the rats travel on this1 it will cause their feet to become sore1 which they lick1 and their tongues become likewise sore4 ,the consequence is1 that they shun this locality1 and seem to inform all the neighboring rats about it1 and the result is that they soon abandon a house that has such mean floors4 #c4 ,cut some corks as thin as wafers1 and fry1 roast1 or stew them in grease1 and place the same in their track2 or a dried sponge fried or dipped in molasses or honey1 with a small quantity of bird lime or oil of rhodium1 will fasten to their fur and cause them to depart4 #d4 ,if a live rat can be caught and smeared over with tar or train oil1 and afterwards allowed to escape in the holes of other rats1 he will cause all soon to take their departure4 #e4 ,if a live rat be caught1 and a small bell be fastened around his neck1 and allowed to escape1 all of his brother rats as well as himself will very soon go to some other neighbor's house4 #f4 ,take a pan1 about twelve inches deep1 and half fill it with water2 then sprinkle some bran on the water and set the pan in a place where the rats most frequent4 ,in the morning you will find several rats in the pan4 #g4 ,flour1 three parts2 sugar1 one-half part2 sulphur1 two parts1 and phosphorus1 two parts4 ,smear on meat1 and place near where the rats are most troublesome4 #h4 ,squills are an excellent poison for rats4 ,the powder should be mixed with some fatty substance1 and spread upon slices of bread4 ,the pulp of onions is also very good4 ,rats are very fond of either4 #i4 ,take two ounces of carbonate of barytes1 and mix with one pound of suet or tallow1 place a portion of this within their holes and about their haunts4 ,it is greedily eaten1 produces great thirst1 and death ensues after drinking4 ,this is a very effectual poison1 because it is both tasteless and odorless4 #aj4 ,take one ounce of finely powdered arsenic1 one ounce of lard2 mix these into a paste with meal1 put it about the haunts of rats4 ,they will eat of it greedily4 #aa4 ,make a paste of one ounce of flour1 one-half gill of water1 one drachm of phosphorus1 and one ounce of flour4 ,or1 one ounce of flour1 two ounces of powdered cheese crumbs1 and one-half drachm of phosphorus2 add to each of these mixtures a few drops of the oil of rhodium1 and spread this on thin pieces of bread like butter2 the rats will eat of this greedily1 and it is a sure poison4 #ab4 ,mix some ground plaster of paris with some sugar and indian meal4 ,set it about on plates1 and leave beside each plate a saucer of water4 ,when the rats have eaten the mixture they will drink the water and die4 ,to attract them toward it1 you may sprinkle on the edges of the plates a little of the oil of rhodium4 ,another method of getting rid of rats is1 to strew pounded potash on their holes4 ,the potash gets into their coats and irritates the skin1 and the rats desert the place4 #ac4 ,the dutch method3 this is said to be used successfully in holland2 we have1 however1 never tried it4 ,a number of rats are left together to themselves in a very large trap or cage1 with no food whatever2 their craving hunger will1 at last1 cause them to fight and the weakest will be eaten by the others2 after a short time the fight is renewed1 and the next weakest is the victim1 and so it goes on till one strong rat is left4 ,when this one has eaten the last remains of any of the others1 it is set loose2 the animal has now acquired such a taste for rat-flesh that he is the terror of ratdom1 going round seeking what rat he may devour4 ,in an incredibly short time the premises are abandoned by all other rats1 which will not come back before the cannibal rat has left or has died4 #ad4 ,catch a rat and smear him over with a mixture of phosphorus and lard1 and then let him loose4 ,the house will soon be emptied of these pests4 ,,vermin1 ,,in ,,water4--,go to the river or pond1 and with a small net 7a piece of old mosquito bar will do7 collect a dozen or more of the small fishes known as minnows1 and put them in your cistern1 and in a short time you will have clear water1 the wiggle-tails and reddish-colored bugs or lice being gobbled up by the fishes4 99 99 99 99 99 ,,illustration3 ,,accidents ,,and ,,injuries ,,and ,,how ,,to ,,meet ,,them4 ,,accidents ,,and ,,injuries ,,and ,,how ,,to ,,meet ,,them ,as accidents are constantly liable to occur1 the importance of knowing how best to meet the various emergencies that may arise can hardly be over-estimated4 ,in all cases1 and under all circumstances1 the best help to assist a party in this trying moment is presence of mind4 ,,harvest ,,bug-,,bites4--,the best remedy is the use of benzine1 which immediately kills the insect4 ,a small drop of tincture of iodine has the same effect4 ,,bites ,,and ,,stings ,,of ,,insects4--,such as bees1 wasps1 hornets1 etc41 although generally painful1 and ofttimes causing much disturbance1 yet are rarely attended with fatal results4 ,the pain and swelling may generally be promptly arrested by bathing freely with a strong solution of equal parts of common salt and baking soda1 in warm water2 or by the application of spirits of hartshorn2 or of volatile liniment 7one part of spirits of hartshorn and two of olive oil74 ,in the absence of the other articles1 warm oil may be used2 or1 if this is not at hand1 apply a paste made from fresh clay-earth4 ,if the sting of the insect is left in the wound1 as is frequently the case1 it should always be extracted4 ,if there is faintness1 give some stimulant2 as1 a tablespoonful or two of brandy and water1 or brandy and ammonia4 ,,mad ,,dog ,,bites4--#a4 ,take immediately warm vinegar or tepid water2 wash the wound clean therewith and then dry it2 pour upon the wound1 then1 ten or twelve drops of muriatic acid4 ,mineral acids destroy the poison of the saliva1 by which means the evil effects of the latter are neutralized4 #b4 ,many think that the only sure preventive of evil following the bite of a rabid dog is to suck the wound immediately1 before the poison has had time to circulate with the blood4 ,if the person bit cannot get to the wound to suck it1 he must persuade or pay another to do it for him4 ,there is no fear of any harm following this1 for the poison entering by the stomach cannot hurt a person4 ,a spoonful of the poison might be swallowed with impunity1 but the person who sucks the place should have no wound on the lip or tongue1 or it might be dangerous4 ,the precaution alluded to is a most important one1 and should never be omitted prior to an excision and the application of lunar caustic in every part1 especially the interior and deep-seated portions4 ,no injury need be anticipated if this treatment is adopted promptly and effectively4 ,the poison of hydrophobia remains latent on an average six weeks2 the part heals over1 but there is a pimple or wound1 more or less irritable2 it then becomes painful2 and the germ1 whatever it is1 ripe for dissemination into the system1 and then all hope is gone4 ,nevertheless1 between the time of the bite and the activity of the wound previous to dissemination1 the caustic of nitrate of silver is a sure preventive2 after that it is as useless as all the other means4 ,the best mode of application of the nitrate of silver is by introducing it solidly into the wound4 ,,serpents ,,bites4--,the poison inserted by the stings and bites of many venomous reptiles is so rapidly absorbed1 and of so fatal a description1 as frequently to occasion death before any remedy or antidote can be applied2 and they are rendered yet more dangerous from the fact that these wounds are inflicted in parts of the country and world where precautionary measures are seldom thought of1 and generally at times when people are least prepared to meet them4 #a4 ,in absence of any remedies1 the first best plan to adopt on being bitten by any of the poisonous snakes is to do as recommended above in ,mad ,dog ,bites--viz41 to wash off the place immediately2 if possible get the mouth to the spot1 and forcibly suck out all the poison1 first applying a ligature above the wound as tightly as can be borne4 #b4 ,a remedy promulgated by the ,smithsonian ,institute is to take #cj grs4 iodide potassium1 #cj grs4 iodine1 #a oz4 water1 to be applied externally to the wound by saturating lint or batting--the same to be kept moist with the antidote until the cure be effected1 which will be in one hour1 and sometimes instantly4 #c4 ,an ,australian physician has tried and recommends carbolic acid1 diluted and administered internally every few minutes until recovery is certain4 #d4 ,another ,australian ,physician1 ,professor ,halford1 of ,melbourne ,university1 has discovered that if a proper amount of dilute ammonia be injected into the circulation of a patient suffering from snake-bite1 the curative effect is usually sudden and startling1 so that1 in many cases1 men have thus been brought back1 as it were1 by magic1 from the very shadow of death4 ,,bleeding ,,at ,,the ,,nose4--#a4 ,roll up a piece of paper1 and press it under the upper lip4 #b4 ,in obstinate cases blow a little gum ,arabic up the nostrils through a quill1 which will immediately stop the discharge2 powdered alum is also good4 #c4 ,pressure by the finger over the small artery near the ala 7wing7 of the nose1 on the side where the blood is flowing1 is said to arrest the hemorrhage immediately4 ,,bleeding ,,from ,,the ,,lungs4--,a ,,new ,york physician has related a case in which inhalation of very dry persulphate of iron1 reduced to a palpable powder1 entirely arrested bleeding from the lungs1 after all the usual remedies1 lead1 opium1 etc41 had failed4 ,a small quantity was administered by drawing into the lungs every hour during part of the night and following day4 ,,bleeding ,,from ,,the ,,bowels4--,the most common cause of this1 when not a complication of some disease1 is hemorrhoids or piles4 ,should serious hemorrhage occur1 rest and quiet1 and cold water poured slowly over the lower portion of the belly1 or cloths wet with cold water1 or better1 with ice water applied over the belly and thighs1 and to the lower end of the bowels1 will ordinarily arrest it4 ,in some cases it may be necessary to use injections of cold water1 or even put small pieces of ice in the rectum4 ,,bleeding ,,from ,,the ,,mouth4--,this is generally caused by some injury to the cheeks1 gums or tongue1 but it sometimes occurs without any direct cause of this kind1 and no small alarm may be caused by mistaking it for bleeding from the lungs4 ,except when an artery of some size is injured1 bleeding from the mouth can generally be controlled by gargling and washing the mouth with cold water1 salt and water1 or alum and water1 or some persulphate of iron may be applied to the bleeding surface4 ,sometimes obstinate or even alarming bleeding may follow the pulling of a tooth4 ,the best remedy for this is to plug the cavity with lint or cotton wet with the solution of persulphate of iron1 and apply a compress which may be kept in place by closing the teeth on it4 ,,bleeding ,,from ,,the ,,stomach4--,vomiting blood4--,hemorrhage from the stomach is seldom so serious as to endanger life2 but as it may be a symptom of some dangerous affection1 it is always best to consult a physician concerning it4 ,in the meantime1 as in all other varieties of hemorrhage1 perfect quiet should be preserved4 ,a little salt1 or vinegar1 or lemon juice1 should be taken at intervals1 in a small glass of fresh cool water1 or ice-water1 as ice may be swallowed in small pieces1 and cloths wet with ice-water1 or pounded ice applied over the stomach4 ,,bleeding ,,from ,,varicose ,,veins4--,serious and even fatal hemorrhage may occur from the bursting of a large varicose or broken vein4 ,should such an accident occur1 the bleeding may be best controlled1 until proper medical aid can be procured1 by a tight bandage2 or a stick tourniquet1 remembering that the blood comes toward the heart in the veins1 and from it in the arteries4 ,the best thing to prevent the rupture of varicose or broken veins is to support the limb by wearing elastic stockings1 or a carefully applied bandage4 ,,burns ,,and ,,scalds4--,there is no class of accidents that cause such an amount of agony1 and none which are followed with more disastrous results4 #a4 ,by putting the burned part under cold water1 milk1 or other bland fluid1 instantaneous and perfect relief from all pain will be experienced4 ,on withdrawal1 the burn should be perfectly covered with half an inch or more of common wheaten flour1 put on with a dredging-box1 or in any other way1 and allowed to remain until a cure is effected1 when the dry1 caked flour will fall off1 or can be softened with water1 disclosing a beautiful1 new and healthy skin1 in all cases where the burns have been superficial4 #b4 ,dissolve white lead in flaxseed oil to the consistency of milk1 and apply over the entire burn or scald every five minutes4 ,it can be applied with a soft feather4 ,this is said to give relief sooner1 and to be more permanent in its effects1 than any other application4 #c4 ,make a saturated solution of alum 7four ounces to a quart of hot water74 ,dip a cotton cloth in this solution and apply immediately on the burn4 ,as soon as it becomes hot or dry1 replace it by another1 and continue doing so as often as the cloth dries1 which at first will be every few minutes4 ,the pain will immediately cease1 and after twenty-four hours of this treatment the burn will be healed2 especially if commenced before blisters are formed4 ,the astringent and drying qualities of the alum will entirely prevent their formation4 #d4 ,glycerine1 five ounces2 white of egg1 four ounces2 tincture of arnica1 three ounces4 ,mix the glycerine and white of egg thoroughly in a mortar1 and gradually add the arnica4 ,apply freely on linen rags night1 and morning1 washing previously with warm castile soap-suds4 #e4 ,take one drachm of finely powdered alum1 and mix thoroughly with the white of two eggs and one teacup of fresh lard2 spread on a cloth1 and apply to the parts burnt4 it gives almost instant relief from pain1 and1 by excluding the air1 prevents excessive inflammatory action4 ,the application should be changed at least once a day4 #f4 ,m4 ,joel1 of the ,children's ,hospital1 ,lausanne1 finds that a tepid bath1 containing a couple of pinches of sulphate of iron1 gives immediate relief to young children who have been extensively burned4 ,in a case of a child four years old1 a bath repeated twice a day--twenty minutes each bath--the suppuration decreased1 lost its odor1 and the little sufferer was soon convalescent4 #g4 ,for severe scalding1 carbolic acid has recently been used with marked benefit4 ,it is to be mixed with thirty parts of the ordinary oil of lime water to one part of the acid4 ,linen rags satured in the carbolic emulsion are to be spread on the scalded parts1 and kept moist by frequently smearing with the feather dipped in the liquid4 ,two advantages of this mode of treatment are1 the exclusion of air1 and the rapid healing by a natural restorative action without the formation of pus1 thus preserving unmarred and personal appearance of the patient--a matter of no small importance to some people4 ,,choking4--,in case of ,choking1 a violent slap with the open hand between the shoulders of the sufferer will often effect a dislodgment4 ,in case the accident occurs with a child1 and the slapping process does not afford instant relief1 it should be grasped by the feet1 and placed head downwards1 and the slapping between the shoulders renewed2 but in case this induced violent suffocative paroxysms it must not be repeated4 ,if the substance1 whatever it maybe1 has entered the windpipe1 and the coughing and inverting the body fails to dislodge it1 it is probable that nothing but cutting open the windpipe will be of any avail2 and for this the services of a surgeon should always be procured4 ,if food has stuck in the throat or gullet1 the forefinger should be immediately introduced2 and if lodged at the entrance of the gullet1 the substance may be reached and extracted1 possibly1 with the forefinger alone1 or may be seized with a pair of pincers1 if at hand1 or a curling tongs1 or anything of the kind4 ,this procedure may be facilitated by directing the person to put the tongue well out1 in which position it may be retained by the individual himself1 or a bystander by grasping it1 covered with a handkerchief or towel4 ,should this fail1 an effort should be made to excite retching or vomiting by passing the finger to the root of the tongue1 in hopes that the offending substance may in this way be dislodged2 or it may possibly be effected by suddenly and unexpectedly dashing in the face a basin of cold water1 the shock suddenly relaxing the muscular spasm present1 and the involuntary gasp at the same time may move it up or down4 ,if this cannot be done1 as each instant's delay is of vital importance to a choking man1 seize a fork1 a spoon1 a penholder1 pencil1 quill1 or anything suitable at hand1 and endeavor to push the article down the throat4 ,if it be low down the gullet1 and other means fail1 its dislodgment may sometimes be effected by dashing cold water on the spine1 or vomiting may be induced by an emetic of sulphate of zinc 7twenty grains in a couple of tablespoonfuls of warm water71 or of common salt and mustard in like manner1 or it may be pushed into the stomach by extemporizing a probang1 by fastening a small sponge to the end of a stiff strip of whalebone4 ,if this cannot he done1 a surgical operation will be necessary4 ,fish bones or other sharp substances1 when they cannot be removed by the finger or forceps1 may sometimes be dislodged by swallowing some pulpy mass1 as masticated bread1 etc4 ,irregularly shaped substances1 a plate with artificial teeth for instance1 can ordinarily be removed only by surgical interference4 ,,colic4--,use a hot fomentation over the abdomen1 and a small quantity of ginger1 pepermint or common tea4 ,if not relieved in a few minutes1 then give an injection of a quart of warm water with twenty or thirty drops of laudanum1 and repeat it if necessary4 ,a half teaspoonful of chloroform1 in a tablespoonful of sweetened water1 with or without a few drops of spirits of lavender or essence of peppermint1 will often give prompt relief4 ,,convulsions4--,in small children convulsions frequently happen from teething1 sometimes from worms or from some irritating substance within the stomach or bowels1 and sometimes from some affection of the brain4 ,when a child has convulsions1 place it immediately in a warm or hot bath1 and sponge its head with cold water4 ,then apply a hot mustard plaster to the wrists1 ankles and soles of the feet1 or1 in case a plaster cannot be obtained1 apply a cloth wrung out of hot mustard water4 ,allow these to remain until the skin reddens1 and use care that the same do not blister4 ,after the fit has subsided1 use great care against its return by attention to the cause which gave rise to it4 ,convulsions in adults must be treated in accordance with the manner which gave rise to them4 ,during the attack great care should be taken that the party does not injure himself1 and the best preventive is a cork or a soft piece of wood1 or other suitable substance1 placed between the teeth to prevent biting the tongue and cheeks3 tight clothing must be removed or loosened2 mustard poultices should be applied to the extremities and over the abdomen2 abundance of fresh air should be secured by opening windows and doors1 and preventing unnecessary crowding of persons around2 cold water may be dashed on the face and chest2 and if there be plethora1 with full bounding pulse1 with evidence of cerebral or other internal congestion1 the abstraction of a few ounces of blood may be beneficial4 ,,cramp4--,spasmodic or involuntary contractions of the muscles generally of the extremities1 accompanied with great pain4 ,the muscles of the legs and feet are the most commonly affected with cramp1 especially after great exertion4 ,the best treatment is immediately to stand upright1 and to well rub the part with the hand4 ,the application of strong stimulants1 as spirits of ammonia1 or of anodines1 as opiate liniments1 has been recommended4 ,when cramp occurs in the stomach1 a teaspoonful of sal volatile in water1 or a dram glassful of good brandy1 should be swallowed immediately4 ,when cramp comes on during cold bathing1 the limb should be thrown out as suddenly and violently as possible1 which will generally remove it1 care being also taken not to become flurried nor frightened1 as presence of mind is very essential to personal safety on such an occasion4 ,a common cause of cramp is indigestion1 and the use of acescent liquors2 these should be avoided4 ,,cuts4--,in case the flow of blood is trifling1 stop the bleeding by bringing the edges of the wound together1 if the flow of blood is great1 of a bright vermillion color1 and flows in spurts or with a jerk1 an artery is severed1 and at once should pressure be made on the parts by the finger 7between the cut and the heart71 until a compress is arranged by a tight ligature above the wounded part4 ,then the finger may be taken off1 and if the blood still flows1 tighten the handkerchief or other article that forms the ligature1 until it ceases4 ,if at this point the attendance of a physician or surgeon cannot be secured1 take strong silk thread1 or wax together three or four threads and cut them into lengths of about a foot long4 ,wash the parts with warm water1 and then with a sharp hook or small pair of pincers in your hand1 fix your eye steadfastly upon the wound1 and directing the ligature to be slightly released1 you will see the mouth of the artery from which the blood springs4 ,at once seize it1 draw it out a little while an assistant passes a ligature round it1 and ties it up tight with a double knot4 ,in this way take up in succession every bleeding vessel you can see or get hold of4 ,if the wound is too high up in a limb to apply the ligature do not lose your presence of mind4 ,if it is the thigh1 press firmly on the groin2 if in the arm1 with the band-end or ring of a common door-key make pressure above the collar bone1 and about its middle1 against its first rib1 which lies under it4 ,the pressure should be continued until assistance is procured and the vessel tied up4 ,if the wound is on the face1 or other place where pressure cannot effectually be made1 place a piece of ice directly over the wound allowing it to remain there until the blood coagulates1 when it may be removed1 and a compress and bandage be applied4 ,after the bleeding is arrested the surrounding blood should be cleared away1 as well as any extraneous matter then bring the sides of the wound into contact throughout the whole depth1 in order that they may grow together as quickly as possible1 retaining them in their position by strips of adhesive plaster4 ,if the wound be deep and extensive1 the wound itself and the adjacent parts must be supported by proper bandages4 ,the position of the patient should be such as will relax the skin and muscles of the wounded part4 ,rest1 low and unstimulating diet1 will complete the requirements necessary to a speedy recovery4 ,,how ,,to ,,distinguish ,,death4--,as many instances occur of parties being buried alive1 they being to all appearance dead1 the great importance of knowing how to distinguish real from imaginary death need not be explained4 ,the appearances which mostly accompany death1 are an entire stoppage of breathing1 of the heart's action2 the eyelids are partly closed1 the eyes glassy1 and the pupils usually dilated2 the jaws are clenched1 the fingers partially contracted1 and the lips and nostrils more or less covered with frothy mucus1 with increasing pallor and coldness of surface1 and the muscles soon become rigid and the limbs fixed in their position4 ,but as these same conditions may also exist in certain other cases of suspended animation1 great care should be observed1 whenever there is the least doubt concerning it1 to prevent the unnecessary crowding of the room in which the corpse is1 or of parties crowding around the body2 nor should the body be allowed to remain lying on the back without the tongue being so secured as to prevent the glottis or orifice of the windpipe being closed by it2 nor should the face be closely covered2 nor rough usage of any kind be allowed4 ,in case there is great doubt1 the body should not be allowed to be inclosed in the coffin1 and under no circumstances should burial be allowed until there are unmistakable signs of decomposition4 ,of the numerous methods proposed as signs for real death1 we select the following3 #a4 ,so long as breathing continues1 the surface of a mirror held to the mouth and nostrils will become dimmed with moisture4 #b4 ,if a strong thread or small cord be tied tightly round the finger of a living person1 the portion beyond the cord or thread will become red and swollen--if dead1 no change is produced4 #c4 ,if the hand of a living person is held before a strong light a portion of the margin or edges of the fingers is translucent--if dead1 every part of it is opaque4 #d4 ,a coal of fire1 a piece of hot iron1 or the flame of a candle1 applied to the skin1 if life remains1 will blister--if dead it will merely sear4 #e4 ,a bright steel needle introduced and allowed to remain for half an hour in living flesh will be still bright--if dead1 it will be tarnished by oxydation4 #f4 ,a few drops of a solution of atropia 7two grains to one-half ounce of water7 introduced into the eye1 if the person is alive1 will cause the pupils to dilate--if dead1 no effect will be produced4 #g4 ,if the pupil is already dilated1 and the person is alive1 a few drops of tincture of the calabar bean will cause it to contract--if dead1 no effect will be produced4 ,,dislocations4--,these injuries can mostly be easily recognized2 #a4 ,by the deformity that the dislocation gives rise to by comparing the alteration in shape with the other side of the body4 #b4 ,loss of some of the regular movements of the joints4 #c4 ,in case of dislocation1 surgical aid should be procured at once4 ,while waiting the arrival of a physician1 the injured portion should be placed in the position most comfortable to the patient1 and frequent cold bathing or cloths wrung out of cold water1 applied to the parts affected1 so as to relieve suffering and prevent inflammation4 ,,foreign ,,bodies ,,in ,,ears4--,great care should be taken in removing foreign bodies from the ear1 as serious injury may be inflicted4 ,most foreign bodies1 especially those of small size1 can be easily removed by the use of a syringe with warm water1 and in most cases no other means should be used4 ,should the first efforts fail1 repeat the operation4 ,a syringe throwing a moderately small and continuous stream is the best adapted for the purpose1 and the removal may generally be facilitated by inclining the ear downward while using the syringe4 ,severe inflammation may be excited1 and serious injury done1 by rash attempts to seize a foreign body in the ear1 with a forceps or tweezers1 or trying to pick it out with a pin or needle1 or with an ear scoop4 ,should it be necessary from any cause to use instruments1 great care should be observed1 and but very little force exerted4 ,it has lately been recommended1 when foreign bodies cannot be removed by syringing the ear1 to introduce a small brush or swab of frayed linen or muslin cloth1 or a bit of sponge1 moistened with a solution of glue1 and keep it in contact with the foreign body until the glue adheres1 when the body may be easily removed4 ,,insects ,,in ,,the ,,ear4--,insects in the ear may be easily killed by pouring oil in the ear1 after which remove by syringing4 7,see foreign bodies in ear47 ,,to ,,remove ,,hardened ,,ear ,,wax4--,hardened ear wax may be softened by dropping into the ear some oil or glycerine1 and then syringing4 7,see foreign bodies in ear47 ,,foreign ,,bodies ,,in ,,eye4--,to remove small particles from the eye1 unless they have penetrated the globe1 or become fixed in the conjunctiva1 do as follows3 ,grasp the upper lid between the thumb and forefinger1 lift it from the eyeball1 and having drawn it down as far as possible outside the lower lid1 let it slide slowly back to its place1 resting upon the lower lid as it goes back2 and then wipe the edges of the lids with a soft handkerchief to remove the foreign substance4 ,this may be repeated a number of times1 if necessary1 without injury4 ,should this means fail1 evert the lids and remove the foreign substance1 by touching it lightly with the fold of a handkerchief1 or with the point of a roll of paper made like a candle-lighter2 or1 if necessary1 with a small pair of forceps4 ,a drop of sweet oil instilled in the eye1 while perfectly harmless1 provokes a flow of tears that will frequently wash away any light substance4 ,bits of metal1 sharp pieces of sand1 etc4 sometimes penetrate the globe of the eye1 and1 unless removed1 may excite so much inflammation as to destroy the eye4 ,they should he removed by a competent surgeon4 ,,fainting4--,lay the person who has fainted in a current of air1 or in such a position that the air from an open window or door will have full play upon the face4 ,do not allow parties to crowd closely around1 but give the sufferer plenty of room4 ,recovery will take place in a few minutes4 ,the clothes also may be opened1 and cold water sprinkled upon the face1 hands and chest2 and some pungent substance1 as smelling salts1 camphor1 aromatic vinegar1 etc41 may be applied to the nostrils2 and as soon as able to swallow1 a little fresh water1 or spirits and water1 may be given4 ,persons who faint easily should avoid crowded rooms and places where the air is close4 ,,fits4--,see ,convulsions4 ,,clothing ,,on ,,fire4--,if a woman's clothes catch on fire1 let her instantly roll herself over and over on the ground4 ,in case any one be present1 let them throw her down and do the like1 and then wrap her up in a table-cloth1 rug1 coat1 or the first woolen article that can be found4 ,,fractures4--,as we can only give general rules for treating the various fractures1 we would advise any one suffering from such to immediately apply to the nearest surgeon1 and not rely upon an inexperienced party4 ,,frost-,,bite4--,place the party suffering in a room without fire1 and rub the frozen or frosted parts with snow1 or pour ice-water over them until sensation begins to return4 ,as soon as a stinging pain is felt1 and a change of color appears1 then cease the rubbing1 and apply clothes wet with ice-water1 and subsequently1 if active inflammation follow and suppuration results1 a solution of carbolic acid in water1 one part to thirty1 should be applied4 ,if mortification set in1 amputation is generally necessary4 ,where persons suffer from the constitutional effects of cold1 hot stimulants should be given internally1 and the body rubbed briskly with the hands and warm flannel4 ,,poisons1 ,,their ,,symptoms ,,and ,,antidotes4--,when a person has taken poison1 the first thing to do is to compel the patient to vomit1 and for that purpose give any emetic that can be most readily and quickly obtained1 and which is prompt and energetic1 but safe in its action4 ,for this purpose there is1 perhaps1 nothing better than a large teaspoonful of ground mustard in a tumblerful of warm water1 and it has the advantage of being almost always at hand4 ,if the dry mustard is not to be had1 use mixed mustard from the mustard pot4 ,its operation may generally be facilitated by the addition of a like quantity of common table salt4 ,if the mustard is not at hand1 give two or three teaspoonfuls of powdered alum in syrup or molasses1 and give freely of warm water to drink2 or give ten to twenty grains of sulphate of zinc 7white vitriol71 or twenty to thirty grains of ipecac1 with one or two grains of tartar emetic1 in a large cup of warm water1 and repeat every ten minutes until three or four doses are given1 unless free vomiting is sooner produced4 ,after vomiting has taken place1 large draughts of warm water should be given the patient1 so that the vomiting will continue until the poisonous substances have been thoroughly evacuated1 and then suitable antidotes should be given4 ,if vomiting cannot be produced1 the stomach-pump should be used4 ,when it is known what particular kind of poison has been swallowed1 then the proper antidote for that poison should be given1 but when this cannot be ascertained1 as is often the case1 give freely of equal parts of calcined magnesia1 pulverized charcoal1 and sesquioxide of iron1 in sufficient quantity of water4 ,this is a very harmless mixture1 and is likely to be of great benefit1 as the ingredients1 though very simple1 are antidotes for the most common and active poisons4 ,in case this mixture cannot be obtained1 the stomach should be soothed and protected by the free administration of demulcent1 mucilaginous or oleaginous drinks1 such as the whites of eggs1 milk1 mucilage of gum arabic1 or slippery elm bark1 flaxseed tea1 starch1 wheat1 flour1 or arrow-root mixed in water1 linseed or olive oil1 or melted butter or lard4 ,subsequently the bowels should be moved by some gentle laxative1 as a tablespoonful or two of castor oil1 or a teaspoonful of calcined magnesia2 and pain or other evidence of inflammation must be relieved by the administration of a few drops of laudanum1 and the repeated application of hot poultices1 fomentations and mustard plasters4 ,the following are the names of the articles that may give rise to poisoning1 most commonly used1 and their antidote3 ,,mineral ,,acids--,,sulphuric ,,acid 7,,oil ,,of ,,vitriol71 ,,nitric ,,acid 7,,aqua ,,fortis71 ,,muriatic ,,acid 7,,spirits ,,of ,,salts74--,symptoms3 ,acid1 burning taste in the mouth1 acute pain in the throat1 stomach and bowels2 frequent vomiting1 generally bloody1 mouth and lips excoriated1 shriveled1 white or yellow2 hiccough1 copious stools1 more or less bloody1 with great tenderness in the abdomen2 difficult breathing1 irregular pulse1 excessive thirst1 while drink increases the pain and rarely remains in the stomach2 frequent but vain efforts to urinate2 cold sweats1 altered countenance2 convulsions generally preceding death2 nitric acid causes yellow stains2 sulphuric acid1 black ones4 ,treatment3 ,mix calcined magnesia in milk or water to the consistence of cream1 and give freely to drink a glassful every couple of minutes1 if it can be swallowed4 ,common soap 7hard or soft71 chalk1 whiting1 or even mortar from the wall mixed in water1 may be given1 until magnesia can be obtained4 ,promote vomiting by tickling the throat1 if necessary1 and when the poison is got rid of1 flaxseed or elm tea1 gruel1 or other mild drinks4 ,the inflammation which always follows wants good treatment to save the patient's life4 ,,vegetable ,,acids--,,acetic1 ,,citric1 ,,oxalic1 ,,tartaric4--,symptoms3 ,intense burning pain of mouth1 throat and stomach2 vomiting blood which is highly acid1 violent purging1 collapse1 stupor1 death4 ,,oxalic ,,acid is frequently taken in mistake for ,epsom salts1 to which in shops it often bears a strong resemblance4 ,treatment3 ,give chalk or magnesia in a large quantity of water1 or large draughts of lime water4 ,if these are not at hand1 scrape the wall or ceiling1 and give the scrapings1 mixed with water4 ,,prussic ,,or ,,hydrocyanic ,,acid--,,laurel ,,water1 ,,cyanide ,,of ,,potassium1 ,,bitter ,,almond ,,oil1 ,,etc4--,symptoms3 ,in large doses almost invariably instantaneously fatal1 when not immediately fatal1 sudden loss of sense and control of the voluntary muscles2 the odor of the poison generally susceptible on the breath4 ,treatment3 ,chlorine1 in the form of chlorine water1 in doses of from one to four fluid drachms1 diluted4 ,weak solution of chloride lime of soda2 water of ammonia 7spirits of hartshorn7 largely diluted may be given1 and the vapor of it cautiously inhaled4 ,cold affusion1 and chloroform in half to teaspoonful doses in glycerine or mucilage1 repeated every few minutes1 until the symptoms are ameliorated4 ,artificial respiration4 ,,aconite--,,monkshood1 ,,wolfsbane4--,symptoms3 ,numbness and tingling in the mouth and throat1 and afterwards in other portions of the body1 with sore throat1 pain over the stomach1 and vomiting2 dimness of vision1 dizziness1 great prostration1 loss of sensibility and delirium4 ,treatment3 ,an emetic and then brandy in tablespoonful doses1 in ice-water1 every half hour2 spirits of ammonia in half teaspoonful doses in like manner2 the cold douche over the head and chest1 warmth to the extremities1 etc4 ,,alkalies ,,and ,,their ,,salts--,,concentrated ,,lye1 ,,woodash ,,lye1 ,,caustic ,,potash1 ,,ammonia1 ,,hartshorn4--,symptoms3 ,caustic1 acrid taste1 excessive heat in the throat1 stomach and ,transcriber's ,note3 ,the original text reads 'intenstines' intestines2 vomiting of bloody matter1 cold sweats1 hiccough1 purging of bloody stools4--,treatment3 ,the common vegetable acids4 ,common vinegar being always at hand1 is most frequently used4 ,the fixed oils1 as castor1 flaxseed1 almond and olive oils form soaps with the alkalies and thus also destroy their caustic effect4 ,they should be given in large quantity4 ,,alcohol1 ,,brandy1 ,,and ,,other ,,spirituous ,,liquors4--,symptoms3 ,confusion of thought1 inability to walk or stand1 dizziness1 stupor1 highly flushed or pale face1 noisy breathing4--,treatment3 ,after emptying the stomach1 pour cold water on the head and back of the neck1 rub or slap the wrists and palms1 and the ankles and soles of the feet1 and give strong1 hot coffee1 or aromatic spirits of hartshorn1 in teaspoonful doses in water4 ,the warmth of the body must be sustained4 ,,antimony1 ,,and ,,its ,,preparations4 ,,tartar ,,emetic1 ,,antimonial ,,wine1 ,,kerme',s ,,mineral4--,symptoms3 ,faintness and nausea1 soon followed by painful and continued vomiting1 severe diarrhoea1 constriction and burning sensation in the throat1 cramps1 or spasmodic twitchings1 with symptoms of nervous derangement1 and great prostration of strength1 often terminating in death4--,treatment3 ,if vomiting has not been produced1 it should be effected by tickling the fauces1 and administering copious draughts of warm water4 ,astringment infusions1 such as of gall1 oak bark1 ,peruvian bark1 act as antidotes1 and should be given promptly4 ,powdered yellow bark may be used until the infusion is prepared1 or very strong green tea should be given4 ,to stop the vomiting1 should it continue1 blister over the stomach by applying a cloth wet with strong spirits of hartshorn1 and then sprinkle on the one-eighth to one-fourth of a grain of morphia4 ,,arsenic ,,and ,,its ,,preparations--,,ratsbane1 ,,fowler',s ,,solution1 ,,etc4--,symptoms3 ,generally within an hour pain and heat are felt in the stomach1 soon followed by vomiting1 with a burning dryness of the throat and great thirst2 the matters vomited are generally colored1 either green yellow1 or brownish1 and sometimes bloody4 ,diarrhoea or dysentery ensues1 while the pulse becomes small and rapid1 yet irregular4 ,breathing much oppressed2 difficulty in vomiting may occur1 while cramps1 convulsions1 or even paralysis often precede death1 which sometimes takes place within five or six hours after arsenic has been taken4--,treatment3 ,give a prompt emetic1 and then hydrate of peroxide of iron 7recently prepared7 in tablespoonful doses every ten or fifteen minutes until the urgent symptoms are relieved4 ,in the absence of this1 or while it is being prepared1 give large draughts of new milk and raw eggs1 limewater and oil1 melted butter1 magnesia in a large quantity of water1 or even if nothing else is at hand1 flour and water1 always1 however1 giving an emetic the first thing1 or causing vomiting by tickling the throat with a feather1 etc4 ,the inflammation of the stomach which follows must be treated by blisters1 hot fomentations1 mucilaginous drinks1 etc41 etc4 ,,belladonna ,,or ,,deadly ,,night ,,shade4--,symptoms3 ,dryness of the mouth and throat1 great thirst1 difficulty of swallowing1 nausea1 dimness1 confusion or loss of vision1 great enlargement of the pupils1 dizziness1 delirium and coma4--,treatment3 ,there is no known antidote4 ,give a prompt emetic and then reliance must be placed on continual stimulation with brandy1 whisky1 etc41 and to necessary artificial respiration4 ,opium and its preparations1 as morphia1 laudanum1 etc41 are thought by some to counteract the effect of belladonna1 and may be given in small and repeated doses1 as also strong black coffee and green tea4 ,,blue ,,vitriol1 ,,or ,,blue ,,stone4--,see ,copperas4 ,,cantharides 7,,spanish ,,or ,,blistering ,,fly7 ,,and ,,modern ,,potato ,,bug4--,symptoms3 ,sickening odor of the breath1 sour taste1 with burning heat in the throat1 stomach1 and bowels2 frequent vomiting1 often bloody2 copious bloody stools1 great pain in the stomach1 with burning sensation in the bladder and difficulty to urinate1 followed with terrible convulsions1 delirium and death4--,treatment excite vomiting by drinking plentifully of sweet oil or other wholesome oils1 sugar and water1 milk4 ,or slippery elm tea2 give injections of castor oil and starch1 or warm milk4 ,the inflammatory symptoms which generally follow must1 be treated by a medical man4 ,camphorated oil or camphorated spirits should be rubbed over the bowels1 stomach and thighs4 ,,caustic ,,potash4--,see ,alkalies4 ,,cobalt1 ,,or ,,fly-,,powder4--,symptoms3 ,heat and pain in the4 ,throat and stomach1 violent retching and vomiting1 cold and clammy skin1 small and feeble pulse1 hurried and difficult breathing1 diarrhoea1 etc4--,treatment3 ,an emetic1 followed by the free administration of milk1 eggs1 wheat flour and water1 and mucilaginous drinks4 ,,copper--,,blue ,,vitriol1 ,,verdigris ,,or ,,pickles ,,or ,,food ,,cooked ,,in ,,soul ,,copper ,,vessels4--,symptoms3 ,general inflammation of the alimentary canal1 suppression of urine2 hiccough1 a disagreeable metallic taste1 vomiting1 violent colic1 excessive thirst1 sense of tightness of the throat1 anxiety2 faintness1 giddiness1 and cramps and convulsions generally precede death4--,treatment3 ,large doses of simple syrup as warm as can be swallowed1 until the stomach rejects the amount it contains4 ,the whites of eggs and large quantities of milk4 ,hydrated peroxide of iron4 ,,copperas4--,see ,iron4 ,,creosote4--,,carbolic ,,acid4--,symptoms3 ,burning pain4 ,acrid1 pungent taste1 thirst1 vomiting1 purging1 etc4--,treatment3 ,an emetic1 and the free administration of albumen1 as the whites of eggs1 or in the absence of these1 milk1 or flour and water4 ,,corrosive ,,sublimate4--,see ,mercury4 ,,deadly ,,night-,,shade4--,see ,belladonna4 ,,fox-,,glove1 ,,or ,,digitalis4--,symptoms3 ,loss of strength1 feeble1 fluttering pulse1 faintness1 nausea1 and vomiting and stupor2 cold perspiration1 dilated pupils1 sighing1 irregular breathing1 and sometimes convulsions4--,treatment3 ,after vomiting1 give brandy and ammonia in frequently repeated doses1 apply warmth to the extremities1 and if necessary resort to artificial respiration4 ,,gases--,,carbonic ,,acid1 ,,chlorine1 ,,cyanogen1 ,,hydrosulphuric ,,acid1 ,,etc4--,symptoms3 ,great drowsiness1 difficult respiration1 features swollen1 face blue as in strangulation4--,treatment3 ,artificial respirations1 cold douche1 frictions with stimulating substances to the surface of the body4 ,inhalation of steam containing preparations of ammonia4 ,cupping from nape of neck4 ,internal use of chloroform4 ,,green ,,vitriol4--,see ,iron4 ,,hellebore1 ,,or ,,indian ,,poke4--,symptoms3 ,violent vomiting and purging1 bloody stools1 great anxiety1 tremors1 vertigo1 fainting1 sinking of the pulse1 cold sweets and convulsions4--,treatment3 ,excite speedy vomiting by large draughts of warm water1 molasses and water1 tickling the throat with the finger or a feather1 and emetics2 give oily and mucilaginous drinks1 oily purgatives1 and clysters1 acids1 strong coffee1 camphor and opium4 ,,hemlock 7,,conium74--,symptoms3 ,dryness of the throat1 tremors1 dizziness1 difficulty of swallowing1 prostration and faintness1 limbs powerless or paralyzed1 pupils dilated1 pulse rapid and feeble2 insensibility and convulsions sometimes precede death4--,treatment3 ,empty the stomach and give brandy in tablespoonful doses1 with half teaspoonful of spirits of ,ammonia1 frequently repeated1 and if much pain and vomiting1 give bromide of ammonium in five-grain doses every half hour4 ,artificial respiration may be required4 ,,henbane ,,or ,,hyoscyamus4--,symptoms3 ,muscular twitching1 inability to articulate plainly1 dimness of vision and stupor2 later1 vomiting and purging1 small1 intermittent pulse1 convulsive movement of the extremities and coma4 ,treatment3 ,similar to ,opium ,poisoning1 which see4 ,,iodine4--,symptoms3 ,burning pain in throat1 lacerating pain in the stomach1 fruitless effort to vomit1 excessive tenderness of the epigastrium4 ,treatment3 ,free emesis1 prompt administration of starch1 wheat flour1 or arrowroot1 beat up in water4 ,,lead4--,,acetate ,,of ,,lead1 ,,sugar ,,of ,,lead1 ,,dry ,,white ,,lead1 ,,red ,,lead1 ,,litharge1 ,,or ,,pickles1 ,,wine1 ,,or ,,vinegar1 ,,sweetened ,,by ,,lead4--,symptoms3 ,when taken in large doses1 a sweet but astringent metallic taste exists1 with constriction in the throat1 pain in the region of the stomach1 painful1 obstinate1 and frequently bloody vomitings1 hiccough1 convulsions or spasms1 and death4 ,when taken in small but long-continued doses1 it produces colic1 called painter's colic2 great pain1 obstinate constipation1 and in extreme cases paralytic1 symptoms1 especially wrist-drop1 with a blue line along the edge of the gums4 ,treatment3 ,to counteract the poison1 give alum in water1 one and a half ounce to a quart2 or1 better still1 ,epsom salts or ,glauber salts1 an ounce of either in a quart of water2 or dilute sulphuric acid1 a teaspoonful in a quart of water4 ,if a large quantity of sugar of lead has been recently taken1 empty the stomach by an emetic of sulphate of zinc 7one drachm in a quart of water71 giving one-fourth to commence1 and repeating smaller doses until free vomiting is produced2 castor oil should be given to clear the bowels1 and injections of oil and starch freely administered4 ,if the body is cold1 use the warm bath4 ,,meadow ,,saffron4--,see ,belladonna4 ,,laudanum4--,see ,opium4 ,,lunar ,,caustic4--,see ,silver4 ,,lobelia4--,indian ,poke4--,symptoms3 ,excessive vomiting and purging1 pains in the bowels1 contraction of the pupils1 delirium1 coma1 and convulsions4 ,treatment3 ,mustard over the stomach1 and brandy and ammonia4 ,,mercury4--,,corrosive ,,sublimate 7bug poisons frequently contain this poison71 ,,red ,,precipitate1 ,,chinese ,,or ,,english ,,vermillion4--,symptoms3 ,acrid1 metallic taste in the mouth1 immediate constriction and burning in the throat1 with anxiety and tearing pains in both stomach and bowels1 sickness1 and vomiting of various colored fluids1 and sometimes bloody and profuse diarrhoea1 with difficulty and pain in urinating2 pulse quick1 small and hard2 faint sensations1 great debility1 difficult breathing1 cramps1 cold sweats1 syncope and convulsions4 ,treatment3 ,if vomiting does not already exist1 emetics must be given immediately--albumen of eggs in continuous large doses1 and infusion of catechu afterwards1 sweet milk1 mixtures of flour and water in successive cupfuls1 and to check excessive salivation put a half ounce of chlorate of potash in a tumbler of water1 and use freely as a gargle1 and swallow a tablespoonful every hour or two4 ,,monkshood4--,see ,arnica4 ,,morphine4--,see ,opium4 ,,nitrate ,,of ,,silver 7,,lunar ,,caustic47--,symptoms3 ,intense pain and vomiting and purging of blood2 mucus and shreds of mucus membranes2 and if these stand they become dark4 ,treatment3 ,give freely of a solution of common salt in water1 which decomposes the poison1 and afterwards flax-seed or elm bark tea1 and after a while a dose of castor oil4 ,,nux ,,vomica4--,see ,strychnine4 ,,opium ,,and ,,all ,,its ,,preparations--,,morphine1 ,,laudanum1 ,,paregoric1 ,,etc4--,symptoms3 ,giddiness1 drowsiness1 increasing to stupor1 and insensibility2 pulse usually1 at first1 quirk and irregular1 and breathing hurried1 and afterwards pulse slow and feeble1 and respiration slow and noisy2 the pupils are contracted and the eyes and face congested1 and later1 as death approaches1 the extremities become cold1 the surface is covered with cold1 clammy perspiration1 and the sphincters relax4 ,the effects of opium and its preparations1 in poisonous doses1 appear in from a half to two hours from its administration4 ,treatment3 ,empty the stomach immediately with an emetic or with the stomach pump4 ,then give very strong coffee without milk2 put mustard plasters on the wrist and ankles2 use the cold douche to the head and chest1 and if the patient is cold and sinking give brandy1 or whisky and ammonia4 ,belladonna is thought by many to counteract the poisonous effects of opium1 and may be given in doses of half to a teaspoonful of the tincture1 or two grains of the extract1 every twenty minutes1 until some effect is observed in causing the pupils to expand4 ,use warmth and friction1 and if possible prevent sleep for some hours1 for which purpose the patient should be walked about between two persons1 and if necessary a bunch of switches may be freely used4 ,finally1 as a last resort1 use artificial respiration1 and a persistance in it will sometimes be rewarded with success in apparently hopeless cases4 ,galvanism should also be tried4 ,,oxalic ,,acid4--,see ,acids4 ,,phosphorus--,,found ,,in ,,lucifer ,,matches ,,and ,,some ,,rat ,,poisons4--,symptoms3 ,symptoms of irritant poisoning2 pain in the stomach and bowels2 vomiting2 diarrhoea2 tenderness and tension of the abdomen4 ,treatment3 ,an emetic is to be promptly given2 copious draughts containing magnesia in suspension3 mucilaginous drinks4 ,general treatment for inflammatory symptoms4 ,,poisonous ,,fish4--,symptoms3 ,in an hour or two--often in much shorter time--after the fish has been eaten1 a weight at the stomach comes on1 with slight vertigo and headache2 sense of heat about the head and eyes2 considerable thirst1 and often an eruption of the skin4 ,treatment3 ,after full vomiting1 an active purgative should be given to remove any of the noxious matter from the intestines4 ,vinegar and water may be drunk after the above remedies have operated1 and the body may be sponged with the same4 ,water made very sweet with sugar1 with aromatic spirits of ammonia added1 may be drunk freely as a corrective4 ,a solution of cholorate of potash1 or of alkali1 the latter weak1 may be given to obviate the effect of the poison4 ,if spasms ensue after evacuation1 laudanum in considerable doses it necessary4 ,if inflammation should occur1 combat in the usual way4 ,,poisonous ,,mushrooms4--- ,symptoms3 ,nausea1 heat and pains in the stomach and bowels2 vomiting and purging1 thirst1 convulsions and faintings1 pulse small and frequent1 dilated pupil and stupor1 cold sweats and death4 ,treatment3 ,the stomach and bowels are to be cleared by an emetic of ground mustard or sulphate of zinc1 followed by frequent doses of ,glauber of ,epsom salts1 and large stimulating clysters4 ,after the poison is evacuated1 either may be given with small quantities of brandy and water4 ,but if inflammatory symptoms manifest themselves1 such stimuli should be avoided1 and these symptoms appropriately treated4 ,,potash4--,see ,alkali4 ,,prussic ,,acid1 ,,hydrocyanic4--,see ,acids4 ,,poison ,,ivy4--,symptoms4 ,contact with1 and with many persons the near approach to the vine1 gives rise to violent erysipelatous inflammation1 especially of the face and hands1 attended with itching1 redness1 burning and swelling1 with watery blisters4 ,treatment3 ,give saline laxatives1 and apply weak lead and laudanum1 or limewater and sweet oil1 or bathe the parts freely with spirits of nitre4 ,anointing with oil will prevent poisoning from it4 ,,saltpetre1 ,,nitrate ,,of ,,potash4--,symptoms4 ,only poisonous in large quantities1 and then causes nausea1 painful vomiting1 purging1 convulsions1 faintness1 feeble pulse1 cold feet and hands1 with tearing pains in stomach and bowels4 ,treatment3 ,treat just as is directed for arsenic1 for there is no antidote known1 and emptying the stomach and bowels with mild drinks must be relied on4 ,,savine4--,symptoms3 ,sharp pains in the bowels1 hot skin1 rapid pulse1 violent vomiting and sometimes purging1 with great prostration4 ,treatment3 ,mustard and hot fomentations over the stomach and bowels1 and ice only allowed in the stomach until the inflammation ceases4 ,if prostration comes on1 food and stimulants must be given by injection4 ,,stramonium1 ,,thorn-,,apple ,,or ,,jamestown ,,weed4--,symptoms3 ,vertigo1 headache1 perversion of vision1 slight delirium1 sense of suffocation1 disposition to sleep1 bowels relaxed and all secretions augmented4 ,treatment3 ,same as ,belladonna4 ,,strychnine ,,and ,,nux ,,vomica4--,symptoms3 ,muscular twitching1 constriction of the throat1 difficult breathing and oppression of the chest2 violent muscular spasms then occur1 continuous in character like lock-jaw1 with the body bent backwards1 sometimes like a bow4 ,treatment3 ,give1 if obtainable1 one ounce or more of bone charcoal mixed with water1 and follow with an active emetic2 then give chloroform in teaspoonful doses1 in flour and water or glycerine1 every few minutes while the spasms last1 and afterwards brandy and stimulants1 and warmth of the extremities if necessary4 ,recoveries have followed the free and prompt administration of oils or melted butter or lard4 ,in all cases empty the stomach if possible4 ,,sulphate ,,of ,,zinc1 ,,white ,,vitriol4--,see ,zinc4 ,,tin--,,chloride ,,of ,,tin1 ,,solution ,,of ,,tin 7,,used ,,by ,,dyers71 ,,oxide ,,of ,,tin ,,or ,,putty ,,powder4--,symptoms3 ,vomiting1 pains in the stomach1 anxiety1 restlessness1 frequent pulse1 delirium1 etc4 ,treatment3 ,empty the stomach1 and give whites of eggs in water1 milk in large quantities1 or flour beaten1 up in water1 with magnesia or chalk4 ,,tartar ,,emetic4--,see ,antimony4 ,,tobacco4--,symptoms3 ,vertigo1 stupor1 fainting1 nausea1 vomiting1 sudden nervous debility1 cold sweat1 tremors1 and at times fatal prostration4 ,treatment3 ,after the stomach is empty apply mustard to the abdomen and to the extremities1 and give strong coffee1 with brandy and other stimulants1 with warmth to the extremities4 ,,zinc--,,oxide ,,of ,,zinc1 ,,sulphate ,,of ,,zinc1 ,,white ,,vitriol1 ,,acetate ,,of ,,zinc4--,symptoms3 ,violent vomiting1 astringent taste1 burning pain in the stomach1 pale countenance1 cold extremities1 dull eyes1 fluttering pulse4 ,death seldom ensues1 in consequence of the emetic effect4 ,treatment3 ,the vomiting may be relieved by copious draughts of warm water4 ,carbonate of soda1 administered in solution1 will decompose the sulphate of zinc4 ,milk and albumen will also act as antidotes4 ,general principles to be observed in the subsequent treatment4 ,,woorara4--,symptoms3 ,when taken into the stomach it is inert2 when absorbed through a wound it causes sudden stupor and insensibility1 frothing at the mouth and speedy death4 ,treatment3 ,suck the wound immediately1 or cut it out and tie a cord around the limb between the wound and the heart4 ,apply iodine1 or iodide of potassium1 and give it internally1 and try artificial respiration4 ,,scalds4--,see ,burns and ,scalds4 ,,sprains4--,the portions most frequently implicated are the wrist and ankle2 no matter which portion it may be1 however1 rest and quietness is a very important part of the treatment1 and1 when possible1 in an elevated position4 ,if the wrist is sprained it should be carried in a sling2 if the ankle1 it should be supported on a couch or stool4 ,cold lotions 7see ,bruises7 should be freely applied1 and irrigation by pouring water from a pitcher or tea-kettle resorted to several times a day to prevent inflammation4 ,later1 frictions with opodeldoc1 or with some stimulating liniment1 and supporting the parts by pressure made with a flannel roller1 or laced stocking when the ankle is involved1 will be useful to restore tone2 or strips of adhesive plaster properly applied will be useful for the same purpose4 ,recovery from severe sprains is always tedious4 ,it is an old saying that a bad sprain is worse than a broken bone4 ,,stings ,,of ,,bees ,,and ,,wasps4--,see ,bites and ,stings4 ,,suffocation ,,from ,,noxious ,,gases1 ,,foul ,,air1 ,,fire ,,damp1 ,,etc4--,remove to fresh air and dash cold water over the head1 neck and chest2 carefully apply hartshorn1 or smelling salts to the nostrils1 and when the breathing is feeble or has ceased1 resort immediately to artificial respiration 7see ,asphyxia and ,drowning74 ,keep up the warmth of the body1 and as soon as the patient can swallow give stimulants in small quantities4 ,,sunstroke4--,this is caused by long exposure in great heat1 especially when accompanied with great fatigue and exhaustion4 ,though generally happening from exposure to the sun's rays1 yet precisely similar effects may be and are produced from any undue exposure to great and exhaustive heat1 such as workmen are exposed to in foundries1 gas factories1 bakeries1 and other similar employments4 ,its first symptom is pain in the head and dizziness1 quickly followed by loss of consciousness1 and resulting in complete prostration3 sometimes1 however1 the attack is sudden1 as in apoplexy4 ,the head is generally burning hot1 the face1 dark and swollen1 the breathing labored and snoring1 and the feet and hands cold4 ,remove the patient at once to a cool and shady place1 and lay him down with his head a little raised2 apply ice or iced water to the head and face2 loosen all cloths around the neck or waist2 bathe the chest with cold water1 apply mustard plasters1 or cloths wetted with turpentine1 to the calves and soles of the feet1 and as soon as the patient can swallow1 give weak brandy or whisky and water4 ,there is no easy road to success--,i ,thank ,god for it 4 4 4 4 ,a trained man will make his life tall4 ,without training1 you are left on a sea of luck1 where thousands go down1 while one meets with success4 ,,james ,a4 ,,garfield4 99 99 99 99 99 ,illustration3 ,,the ,,family ,,physician ,,the ,,family ,,physician ,the following receipts written by ,,dr4 ,j4 ,h4 ,gunn will be found of great value1 especially in emergencies3 ,,asthma4--,take hyssop water and poppy water1 of each ten ounces2 oxymel of squills1 six ounces2 syrup of maiden hair1 two ounces4 ,take one spoonful when you find any difficulty in breathing4 ,,ague ,,in ,,the ,,breast4--,take one part of gum camphor1 two parts yellow bees-wax1 three parts clean lard2 let all melt slowly1 in any vessel earthen best1 on stove4 ,use either cold or warm2 spread very thinly on cotton or linen cloths1 covering those with flannel4 ,no matter if the breast is broken1 it will cure if persevered in4 ,do not1 no matter how painful1 cease from drawing milk from the breast that is affected4 ,,ague1 ,,mixture4--,mix twenty grains quinine with one pint diluted gin or port wine1 and add ten grains subcarbonate of iron4 ,dose1 a wine-glass each hour until the ague is broken1 and then two or three times a day until the whole has been used4 #b4 ,take ,peruvian bark1 two ounces2 wild cherry tree bark1 #a ounce2 cinnamon1 one drachm2 powdered capsicum1 one teaspoonful2 sulphur1 one ounce2 port wine1 two quarts4 ,let it stand a day or two4 ,dose1 a wine-glassful every two or three hours until the disease is broken1 and then two or three times a day until all is taken4 ,,sprained ,,ankle4--,wash the ankle frequently with cold salt and water1 which is far better than warm vinegar or decoctions of herbs4 ,keep your foot as cold as possible to prevent inflammation1 and sit with it elevated on a cushion4 ,live on very low diet1 and take every day some cooling medicine4 ,by obeying these directions only1 a sprained ankle has been cured in a few days4 ,,apoplexy4--,occurs only in the corpulent or obese1 and the gross or high livers4 ,to treat1 raise the head to a nearly upright position2 unloose all tight clothes1 strings1 etc41 and apply cold water to the head and warm water and warm cloths to the feet4 ,have the apartment cool and well ventilated4 ,give nothing by the mouth until the breathing is relieved1 and then only draughts of cold water4 ,,preparation ,,for ,,the ,,cure ,,of ,,baldness4--,rum1 one pint2 alcohol1 one ounce2 distilled water1 one ounce1 tincture of cantharides1 a half drachm2 carbonate of potash1 a half drachm2 carbonate of ammonia1 one drachm4 ,mix the liquids after having dissolved the salts1 and filter4 ,after the skin of the head has been wetted with this preparation for several minutes1 it should be washed with water4 ,,bilious ,,colic4--,mix two tablespoonfuls of ,indian meal in half a pint of cold water2 drink it at two draughts4 ,,bilious ,,complaints4--,take the root and branch of dandelion1 and steep it in soft water a sufficient length of time to extract all the essence2 then strain the liquor and simmer until it becomes quite thick4 ,dose3 ,from one to three glasses a day may be taken with good effect4 ,,blackberry ,,cordial4--,to one quart blackberry juice add one pound white sugar1 one tablespoonful each cloves1 allspice1 cinnamon and nutmeg4 ,boil together fifteen minutes1 and add a wine-glass of whisky1 brandy or rum4 ,bottle while hot1 cork tight and seal4 ,used in diarrhea and dysentery4 ,dose1 a wine-glassful for an adult1 half that quantity for a child4 ,it can be taken three or four times a day if the case is severe4 ,,blisters4--- ,on the feet1 occasioned by walking1 are cured by drawing a needleful of worsted thread through them2 clip it off at both ends and leave it till the skin peals off4 ,,raising ,,blood4--,make a tea of white oak bark1 and drink freely during the day2 or take half a pound of yellow dock root1 boil in new milk1 say one quart3 drink one gill three times a day1 and take one pill of white pine pitch every day4 ,,how ,,to ,,stop ,,blood4--,take the fine dust of tea1 or the scrapings of the inside of tanned leather4 ,bind it upon the wound closely1 and blood will soon cease to flow4 ,,boils4--,make a poultice of ginger and flour1 and lay it on the boil4 ,this will soon draw it to a head4 ,,swelled ,,bowels ,,in ,,children4--,bathe the stomach of the child with catnip steeped1 mixed with fresh butter and sugar4 ,,chilblains4--,dr4 ,fergus recommends sulphurous acid in this affection4 ,it should be applied with a camel's hair brush1 or by means of a spray producer4 ,one application of this effects a cure4 ,the acid should be used pure4 ,a good wash for hands or feet affected with chilblains is sulphurous acid1 three parts2 glycerine1 one part1 and water one part4 ,the acid will be found particularly useful in the irritating1 tormenting stage of chilblains4 ,,chilblains ,,and ,,chapped ,,hands4--,when chilblains manifest themselves1 the best remedy not only for preventing their ulcerating1 but overcoming the tingling1 itching pain1 and stimulating the circulation of the part to healthy action1 is the liniment of belladona1 two drachms2 the liniment of aconite1 one drachm2 carbolic acid1 ten drops2 collodion flexile1 one ounce2 painted with a camel's hair pencil over their surface4 ,when the chilblains vesicate1 ulcerate or slough1 it is better to omit the aconite and apply the other components of the liniment without it4 ,the collodion flexile forms a coating or protecting film1 which excludes the air1 while the sedative liniments allay the irritation1 generally of no trivial nature4 ,for chapped hands we advise the free use of glycerine and good oil1 in the proportion of two parts of the former to four of the latter2 after this has been well rubbed into the hands and allowed to remain for a little time1 and the hands subsequently washed with ,castile soap and water1 we recommend the belladonna and collodion flexile to be painted on1 and the protective film allowed to remain permanently4 ,these complaints not unfrequently invade persons of languid circulation and relaxed habit1 who should be put on a generous regimen1 and treated with ferruginous tonics4 ,obstinate1 cases are occasionally met with which no local application will remedy1 unless some disordered state of the system is removed1 or the general condition of the patient's health improved4 ,chapped lips are also benefited by the stimulating form of application we advocate1 but the aconite must not be allowed to get on the lips1 or a disagreeable tingling results4 ,,chilblain ,,balm4--,boil together ten fluid ounces olive oil1 two fluid ounces ,venice turpentine1 and one ounce yellow wax2 strain1 and while still warm add1 constantly stirring1 two and a half drachms balsam of ,peru and ten grains camphor4 ,,cure ,,for ,,chilblain4--,make a strong lye by boiling wood ashes in water4 ,put your feet in a small tub and cover them with the lye as hot as you can bear it4 ,gradually add more lye1 hotter and hotter4 ,keep them in half an hour1 bathing and rubbing them continually1 and being very careful to keep the lye hot4 ,,chilblain ,,lotion4--,dissolve one ounce muriate of ammonia in one-half pint cider vinegar1 and apply frequently4 ,one-half pint of alcohol may be added to this lotion with good effects4 ,,chilblain ,,ointment4--,take mutton tallow and lard1 of each three-fourths of a pound avoirdupois2 melt1 in an iron vessel1 and add hydrated oxide of iron1 two ounces1 stirring continually with an iron spoon until the mass is of a uniform black color2 when nearly cool add ,venice turpentine1 two ounces2 ,armenian bole1 one ounce2 oil of bergamot1 one drachm2 rub up the bole with a little olive oil before putting it in4 ,apply several times daily by putting it upon lint or linen4 ,it heals the worst cases in a few days4 ,,russian ,,remedy ,,for ,,chilblains4--,slices of the rind of fully ripe cucumbers1 dried with the soft parts attached4 ,previous to use they are softened by soaking them in warm water1 and are then bound on the sore parts with the inner side next them1 and left on all night4 ,this treatment is said to be adopted for both broken and unbroken chilblains4 ,,how ,,to ,,cure ,,itching ,,chilblains4--,take hydrochloric acid1 one part1 and water1 eight parts2 mix4 ,apply on going to bed4 ,this must not be used if the skin is broken4 ,sal ammoniac1 two ounces2 rum1 one pint2 camphor1 two drachms4 ,the affected part is wetted night and morning1 and when dry is touched with a little simple ointment of any kind--cold cream or pomatum4 ,oil of turpentine1 four ounces2 camphor1 six drachms2 oil of cajeput1 two drachms4 ,apply with friction4 ,,how ,,to ,,cure ,,broken ,,chilblains4--,mix together four fluid ounces collodion1 one and a half fluid ounces ,venice turpentine1 and one fluid ounce castor oil4 ,,how ,,to ,,cure ,,corns4--,take equal parts of mercurial and galbanum ointments2 mix them well together1 spread on a piece of soft leather1 and apply it to the corns morning and evening4 ,in a few days benefit will be derived4 ,take two ounces of gum ammoniac1 two ounces of yellow wax1 and six ounces of verdigris2 melt them together1 and spread the composition on soft leather2 cut away as much of the corn as you can1 then apply the plaster1 and renew it every fortnight till the corn is away4 ,get four ounces of white diachylon plaster1 four ounces of shoemaker's wax1 and sixty drops of muriatic acid or spirits of salt4 ,boil them for a few minutes in an earthen pipkin1 and when cold roll the mass between the hands1 and apply it on a piece of white leather4 ,soak the feet well in warm water1 then with a sharp instrument pare off as much of the corn as can be done without pain1 and bind up the part with a piece of linen or muslin thoroughly saturated with sperm oil1 or1 which is better1 the oil which floats upon the surface of the herring or mackerel4 ,after three or four days the dressing may be removed by scraping1 when the new skin will be found of a soft and healthy texture1 and less liable to the formation of a new corn than before4 ,corns may be prevented by wearing easy shoes4 ,bathe the feet frequently in lukewarm water1 with a little salt or potashes dissolved in it4 ,the corn itself will be completely destroyed by rubbing it often with a little caustic solution of potash till the soft skin is formed4 ,scrape to a pulp sufficient ,spanish garlic1 and bind on the corn over night1 after first soaking it well in warm water1 and scrape off as much as possible of the hardened portion in the morning4 ,repeat the application as required4 ,,how ,,to ,,cure ,,soft ,,corns4--,scrape a piece of common chalk1 and put a pinch to the soft corn1 and bind a piece of linen rag upon it4 ,,how ,,to ,,cure ,,tender ,,corns4--,a strong solution of tannic acid is said to be an excellent application to tender feet as well as a preventive of the offensive odor attendant upon their profuse perspiration4 ,to those of our readers who live far away in the country1 we would suggest a strong decoction of oak bark as a substitute4 ,,caustic ,,for ,,corns4--,tincture of iodine1 four drachms3 iodide of iron1 twelve grains2 chloride of antimony1 four drachms2 mix1 and apply with a camel's hair brush1 after paring the corn4 ,it is said to cure in three times4 ,,how ,,to ,,relieve ,,corns4--,bind them up at night with a cloth wet with tincture of arnica1 to relieve the pain1 and during the day occasionally moisten the stocking over the corn with arnica if the shoe is not large enough to allow the corn being bound up with a piece of linen rag4 ,,remedy ,,for ,,corns4--#a4 ,the pain occasioned by corns may be greatly alleviated by the following preparation3 ,into a one-ounce vial put two drachms of muriatic acid and six drachms of rose-water4 ,with this mixture wet the corns night and morning for three days4 ,soak the feet every evening in warm water without soap4 ,put one-third of the acid into the water1 and with a little picking the corn will be dissolved4 #b4 ,take a lemon1 cut off a small piece1 then nick it so as to let in the toe with the corn1 tie this on at night so that it cannot move1 and in the morning you will find that1 with a blunt knife1 you may remove a considerable portion of the corn4 ,make two or three applications1 and great relief will be the result4 ,,how ,,to ,,cure ,,solvent ,,corns4--,expose salt of tartar 7pearlash7 in a wide-mouth vial in a damp place until it forms an oil-like liquid1 and apply to the corn4 ,,how ,,to ,,cure ,,cholera4--,take laudanum1 tincture cayenne1 compound tincture rhubarb1 peppermint1 and camphor1 of each equal parts4 ,dose1 ten to thirty drops4 ,in plain terms1 take equal parts tincture of opium1 red pepper1 rhubarb1 peppermint and camphor1 and mix them for use4 ,in case of diarroea1 take a dose of ten to twenty drops in three or four teaspoonfuls of water4 ,no one who has this by him1 and takes it in time1 will ever have the cholera4 ,,signs ,,of ,,disease ,,in ,,children4--,in the case of a baby not yet able to talk1 it must cry when it is ill4 ,the colic makes a baby cry loud1 long1 and passionately1 and shed tears--stopping for a moment and beginning again4 ,if the chest is affected1 it gives one sharp cry1 breaking off immediately1 as if crying hurt it4 ,if the head is affected1 it cries in sharp1 piercing shrieks1 with low moans and wails between4 ,or there may be quiet dozing1 and startings between4 ,it is easy enough to perceive1 where a child is attacked by disease1 that there has some change taken place2 for either its skin will be dry and hot1 its appetite gone2 it is stupidly sleepy1 or fretful or crying2 it is thirsty1 or pale and languid1 or in some way betrays that something is wrong4 ,when a child vomits1 or has a diarrhoea1 or is costive and feverish1 it is owing to some derangement1 and needs attention4 ,but these various symptoms may continue for a day or two before the nature of the disease can be determined4 ,a warm bath1 warm drinks1 etc41 can do no harm1 and may help to determine the case4 ,on coming out of the bath1 and being well rubbed with the hand1 the skin will show symptoms of rash1 if it is a skin disease which has commenced4 ,by the appearance of the rash1 the nature of the disease can be learned4 ,measles are in patches1 dark red1 and come out first about the face4 ,if scarlet fever is impending1 the skin will look a deep pink all over the body1 though most so about the neck and face4 ,chicken-pox shows fever1 but not so much running at the nose1 and appearances of cold1 as in measles1 nor is there as much of a cough4 ,besides1 the spots are smaller1 and do not run much together1 and are more diffused over the whole surface of the skin2 and enlarge into blisters in a day or two4 ,,how ,,to ,,cure ,,consumption4--,take one tablespoonful of tar1 and the yolks of three hen's eggs1 beat them well together4 ,dose1 one tablespoonful morning1 noon and night4 ,,croup1 ,,remedy ,,for ,,in ,,one ,,minute4--,this remedy is simply alum4 ,take a knife or grater1 and shave or grate off in small particles about a teaspoonful of alum2 mix it with about twice its quantity of sugar1 to make it palatable1 and administer as quickly as possible4 ,its effects will be truly magical1 as almost instantaneous relief will be afforded4 ,,cholera ,,remedy1 ,,hartshorne',s4--,take of chloroform1 tincture of opium1 spirits of camphor1 and spirits of aromatic ammonia1 each one and one-half fluid drachms2 creosote1 three drops2 oil of cinnamon1 eight drops2 brandy1 two fluid drachms4 ,dilute a teaspoonful with a wine-glass of water1 and give two teaspoonfuls every five minutes1 followed by a lump of ice4 ,,cure ,,for ,,dandruff4--,good mild soap is one of the safest remedies1 and is sufficient in ordinary cases2 carbonate of potash or soda is too alkaline for the skin4 ,every application removes a portion of the cuticle1 as you may observe by the smoothness of the skin of your hands after washing them with it4 ,borax is recommended2 but this is also soda combined with a weak acid1 boracic acid1 and may by protracted use also injuriously act on the scalp4 ,soap is also soda or potash combined with the weak1 fatty acids2 and when the soap contains an excess of the alkalies or is sharp1 it is as injurious as the carbonate of potash4 ,all that injures the scalp injures the growth of the hair4 ,one of the best applications from the vegetable kingdom is the mucilaginous decoction of the root of the burdock1 called bardane in ,french 7botanical name1 ,lappa ,minor74 ,in the mineral kingdom the best remedy is a solution of flowers of sulphur in water1 which may be made by the addition of a very small portion of sulphide of potassium1 say ten or twenty grains to the pint4 ,this solution is shaken up with the sulphur1 and the clear liquid remaining on the top is used4 ,this recipe is founded on the fact that sulphur is a poison for inferior vegetable or animal growth1 like dandruff1 itch1 etc41 and is not at all a poison for the superior animal like man4 ,,how ,,to ,,cure ,,diphtheria4--,a ,french physician expresses his preference for lemon juice1 as a local application in diphtheria1 to chlorate of potash1 nitrate of silver1 perchloride of lime water4 ,he uses it by dipping a little plug of cottonwood1 twisted around a wire1 in the juice1 and pressing it against the diseased surface four or five times daily4 ,,how ,,to ,,cure ,,bad ,,breath4--,bad or foul breath will be removed by taking a teaspoonful of the following mixture after each meal3 ,one ounce liquor of potassa1 one ounce chloride of soda1 one and one-half ounces phosphate of soda1 and three ounces of water4 #b4 ,chlorate of potash1 three drachms2 rose-water1 four ounces4 ,dose1 a tablespoonful four or five times daily4 ,,how ,,to ,,cure ,,bunions4--,a bunion is a swelling on the ball of the great toe1 and is the result of pressure and irritation by friction4 ,the treatment for corns applies also to bunions2 but in consequence of the greater extension of the disease1 the cure is more tedious4 ,when a bunion is forming it may be stopped by poulticing and carefully opening it with a lancet4 ,,how ,,to ,,cure ,,burns ,,and ,,scalds4--,take half a pound of powdered alum1 dissolve it in a quart of water2 bathe the burn or scald with a linen rag1 wetted with this mixture1 then bind the wet rag on it with a strip of linen1 and moisten the bandage with the alum water frequently1 without removing it during two or three days4 ,,tea ,,leaves ,,for ,,burns4--,dr4 ,searles1 of ,warsaw1 ,wis41 reports the immediate relief from pain in severe burns and scalds by the application of a poultice of tea leaves4 ,,how ,,to ,,cure ,,cancer4--,boil down the inner bark of red and white oak to the consistency of molasses2 apply as a plaster1 shifting it once a week2 or1 burn red-oak bark to ashes2 sprinkle it on the sore till it is eaten out2 then apply a plaster of tar2 or1 take garget berries and leaves of stramonium2 simmer them together in equal parts of neatsfoot oil and the tops of hemlock2 mix well together1 and apply it to the parts affected2 at the same time make a tea of winter-green 7root and branch72 put a handful into two quarts of water2 add two ounces of sulphur and drink of this tea freely during the day4 ,,castor ,,oil ,,mixture4--,castor oil1 one dessert spoonful2 magnesia1 one dessert spoonful4 ,rub together into a paste4 ,by this combination1 the taste of the oil is almost entirely concealed1 and children take it without opposition4 ,,how ,,to ,,disguise ,,castor ,,oil4--,rub up two drops oil of cinnamon with an ounce of glycerine and add an ounce of castor oil4 ,children will take it as a luxury and ask for more4 ,,castor ,,oil ,,emulsions4--,take castor oil and syrup1 each one ounce2 the yolk of an egg1 and orange flower water1 one-half ounce4 ,mix4 ,this makes a very pleasant emulsion1 which is readily taken by adults as well as children4 ,,how ,,to ,,cure ,,catarrh4--,take the bark of sassafras root1 dry and pound it1 use it as a snuff1 taking two or three pinches a day4 ,,how ,,to ,,cure ,,chilblains4--,wash the parts in strong alum water1 apply as hot as can be borne4 ,,how ,,to ,,cure ,,cold4--,take three cents' worth of liquorice1 three of rock candy1 three of gum arabic1 and put them into a quart of water2 simmer them till thoroughly dissolved1 then add three cents' worth paregoric1 and a like quantity of antimonial wine4 ,,how ,,to ,,cure ,,corns4--,boil tobacco down to an extract1 then mix with it a quantity of white pine pitch1 and apply it to the corn2 renew it once a week until the corn disappears4 ,,good ,,cough ,,mixture4--,two ounces ammonia mixture2 five ounces camphor mixture2 one drachm tincture of digitalis 7foxglove72 one-half ounce each of sweet spirits of nitre and syrup of poppies2 two drachms solution of sulphate of morphia4 ,a tablespoonful of this mixture is to be taken four times a day4 #b4 ,tincture of blood-root1 one ounce2 sulphate of morphia1 one and a half grains2 tincture of digitalis1 one-half ounce2 wine of antimony1 one-half ounce2 oil of wintergreen1 ten drops4 ,mix4 ,dose from twenty to forty drops twice or three times a day4 ,excellent for a hard1 dry cough4 #c4 ,common sweet cider1 boiled down to one-half1 makes a most1 excellent syrup for colds or coughs for children1 is pleasant to the taste1 and will keep for a year in a cool cellar4 ,in recovering from an illness1 the system has a craving for some pleasant drink4 ,this is found in cider which is placed on the fire as soon as made1 and allowed to come to a boil1 then cooled1 put in casks1 and kept in a cool cellar4 #d4 ,roast a large lemon very carefully without burning2 when it is thoroughly hot1 cut and squeeze into a cup upon three ounces of sugar candy4 ,finely powdered3 take a spoonful whenever your cough troubles you4 ,it is as good as it is pleasant4 ,,cure ,,for ,,deafness4--,take ant's eggs and union juice4 ,mix and drop them into the ear4 ,drop into the ear1 at night1 six or eight drops of hot sweet oil4 ,,remedies ,,for ,,diarrhoea4--#a4 ,take one teaspoonful of salt1 the same of good vinegar1 and a tablespoonful of water2 mix and drink4 ,it acts like a charm on the system1 and even one dose will generally cure obstinate cases of diarrhoea1 or the first stages of cholera4 ,if the first does not bring complete relief1 repeat the dose1 as it is quite harmless4 #b4 ,the best rhubarb root1 pulverized1 #a ounce2 peppermint leaf1 #a ounce1 capsicum1 #a_/h ounce2 cover with boiling water and steep thoroughly1 strain1 and add bicarbonate of potash and essence of cinnamon1 of each #a_/b ounce2 with brandy 7or good whisky72 equal in amount to the whole1 and loaf sugar1 four ounces4 ,dose--for an adult1 #a or #b tablespoons2 for a child1 #a to #b teaspoons1 from #c to #f times per day1 until relief is obtained4 #c4 ,to half a bushel of blackberries2 well mashed1 add a quarter of a pound of allspice1 #b ounces of cinnamon1 #b ounces of cloves2 pulverize well1 mix and boil slowly until properly done2 then strain or squeeze the juice through home-spun or flannel1 and add to each pint of the juice #a pound of loaf sugar1 boil again for some time1 take it off1 and while cooling1 add half a gallon of the best ,cognac brandy4 ,,cure ,,for ,,chronic ,,diarrhoea4 ,rayer recommends the association of cinchona1 charcoal and bismuth in the treatment of chronic diarrhoea1 in the following proportions3 ,subnitrate of bismuth1 one drachm2 cinchona1 yellow1 powdered1 one-half drachm2 charcoal1 vegetable1 one drachm4 ,make twenty powders and take two or three a day during the intervals between meals4 ,,cures ,,for ,,dysentery4--,tincture rhubarb1 tincture of capsicum1 tincture of camphor1 essence of ginger and laudanum1 equal parts4 ,mix2 shake well and take from ten to twenty drops every thirty minutes1 until relief is obtained4 ,this is a dose for an adult4 ,half the amount for a child under twelve years of age4 #b4 ,take some butter off the churn1 immediately after being churned1 just as it is1 without being salted or washed3 clarify it over the fire like honey4 ,skim off all the milky particles when melted over a clear fire4 ,let the patient 7if an adult7 take two tablespoonfuls of the clarified remainder1 twice or thrice within the day4 ,this has never failed to effect a cure1 and in many cases it has been almost instantaneous4 #c4 ,in diseases of this kind the ,indians use the roots and leaves of the blackberry bush--- a decoction of which1 in hot water1 well boiled down1 is taken in doses of a gill before each meal1 and before retiring to bed4 ,it is an almost infallible cure4 #d4 ,beat one egg in a teacup2 add one tablespoonful of loaf sugar and half a teaspoonful of ground spice2 fill the cup with sweet milk4 ,give the patient one tablespoonful once in ten minutes until relieved4 #e4 ,take one tablespoonful of common salt1 and mix it1 with two tablespoonfuls of vinegar and pour upon it a half pint of water1 either hot or cold 7only let it be taken cool47 ,a wine glass full of this mixture in the above proportions1 taken every half hour1 will he found quite efficacious in curing dysentery4 ,if the stomach be nauseated1 a wine-glass full taken every hour will suffice4 ,for a child1 the quantity should be a teaspoonful of salt and one of vinegar in a teacupful of water4 ,,dropsy4--,take the leaves of a currant bush and make into tea1 drink it4 ,,cure ,,for ,,drunkenness4--- ,the following singular means of curing habitual drunkenness is employed by a ,russian physician4 ,dr4 ,schreiber1 of ,brzese ,litewski3 ,it consists in confining the drunkard in a room1 and in furnishing him at discretion with his favorite spirit diluted with two-thirds of water2 as much wine1 beer and coffee as he desires1 but containing one-third of spirit3 all the food--the bread1 meat1 and the legumes are steeped in spirit and water4 ,the poor devil is continually drunk and dort4 ,on the fifth day of this regime he has an extreme disgust for spirit2 he earnestly requests other diet3 but his desire must not be yielded to until the poor wretch no longer desires to eat or drink3 he is then certainly cured of his penchant for drunkenness4 ,he acquires such a disgust for brandy or other spirits that he is ready to vomit at the very sight of it4 ,,cure ,,for ,,dyspepsia4--#a4 ,take bark of white poplar root1 boil it thick1 and add a little spirit1 and then lay it on the stomach4 #b4 ,take wintergreen and black cherry-tree bark and yellow dock3 put into two quarts of water2 boil down to three pints2 take two or three glasses a day4 ,here are two remedies for dyspepsia1 said by those who have tried them to be infallible4 #a4 ,eat onions4 #b4 ,take two parts of well-dried and pounded pods of red pepper1 mixed with one part of ground mustard1 and sift it over everything you eat or drink4 ,,how ,,to ,,cure ,,earache4--,take a small piece of cotton batting or cotton wool1 make a depression in the center with the finger1 and then fill it up with as much ground pepper as will rest on a five-cent piece2 gather it into a ball and tie it up2 dip the ball into sweet oil and insert it in the ear1 covering the latter with cotton wool1 and use a bandage or cap to retain it in its place4 ,almost instant relief will be experienced2 and the application is so gentle that an infant1 will not get injured by it1 but experience relief as well as adults4 ,roast a piece of lean mutton1 squeeze out the juice and drop it info the ear as hot as it can be borne4 ,roast an onion and put into the ear as hot as it can be borne4 ,,how ,,to ,,cure ,,erysipelas4--,dissolve five ounces of salt in one pint of good brandy and take two tablespoonfuls three times per day4 ,,cure ,,for ,,inflamed ,,eyes4--,pour boiling water on alder flowers1 and steep them like tea2 when cold1 put three or four drops of laudanum into a small glass of the alder-tea1 and let the mixture run into the eyes two or three times a day1 and the eyes will become perfectly strong in the course of a week4 ,,cure ,,for ,,weeping ,,eyes4--,wash the eyes in chamomile tea night and morning4 ,,eyes1 ,,granular ,,inflammation4--,a prominent oculist says that the contagious ,egyptian or granular inflammation of the eyes is spreading throughout the country1 and that he has been able in many1 and indeed in a majority of cases1 to trace the disease to what are commonly called rolling towels4 ,towels of this kind are generally found in country hotels and the dwellings of the working classes1 and1 being thus used by nearly every one1 are made the carriers of one of the most troublesome diseases of the eye4 ,this being the case1 it is urgently recommended that the use of these rolling towels be discarded1 and thus one of the special vehicles for the spread of a most dangerous disorder of the eyes--one by which thousands of workingmen are annually deprived of their means of support--will no longer exist4 ,,cure ,,for ,,sty ,,in ,,eye4--,bathe frequently with warm water4 ,when the sty bursts1 use an ointment composed of one part of citron ointment and four of spermaceti1 well rubbed together1 and smear along the edge of the eye-lid4 ,,cure ,,for ,,felons4--#a4 ,stir one-half teaspoonful of water into an ounce of ,venice turpentine until the mixture appears like granulated honey4 ,wrap a good coating of it around the finger with a cloth4 ,if the felon is only recent1 the pain will be removed in six hours4 #b4 ,as soon as the part begins to swell1 wrap it with a cloth saturated thoroughly with the tincture of lobelia4 ,an old physician says1 that he has known this to cure scores of cases1 and that it never fails if applied in season4 ,,cure ,,for ,,fever ,,and ,,ague4--,take of cloves and cream of tartar each one-half ounce1 and one ounce of ,peruvian bark4 ,mix in a small quantity of tea1 and take it on well days1 in such quantities as the stomach will bear4 ,,cure ,,for ,,fever ,,sores4--,take of hoarhound1 balm1 sarsaparilla1 loaf sugar1 aloes1 gum camphor1 honey1 spikenard1 spirits of turpentine1 each two ounces4 ,dose1 one tablespoonful1 three mornings1 missing three2 and for a wash1 make a strong tea of sumach1 washing the affected parts frequently1 and keeping the bandage well wet4 ,,cure ,,for ,,fits4--,take of tincture of fox-glove1 ten drops at each time twice a day1 and increase one drop at each time as long as the stomach will bear it1 or it causes a nauseous feeling4 ,,glycerine ,,cream4--,receipt for chapped lips3 ,take of spermaceti1 four drachms2 white wax1 one drachm2 oil of almonds1 two troy ounces2 glycerine1 one troy ounce4 ,melt the spermaceti1 wax and oil together1 and when cooling stir in glycerine and perfume4 ,,glycerine ,,lotion4--,for softening the skin of the face and hands1 especially during the commencement of cold weather1 and also for allaying the irritation caused by the razor3 ,triturate1 four and a half grains of cochineal with one and a half fluid ounces of boiling water1 adding gradually2 then add two and a half fluid ounces of alcohol4 ,also make an emulsion of eight drops of ottar of roses with thirty grains of gum arabic and eight fluid ounces of water2 then add three fluid ounces of glycerine1 and ten fluid drachms of quince mucilage4 ,mix the two liquids4 ,,fleshworms4--,these specks1 when they exist in any number1 are a cause of much unsightliness4 ,they are minute corks1 if we may use the term1 of coagulated lymp1 which close the orifices of some of the pores or exhalent vessels of the skin4 ,on the skin immediately adjacent to them being pressed with the finger nails1 these bits of coagulated lymph will come from it in a vermicular form4 ,they are vulgarly called flesh worms1 many persons fancying them to be living creatures4 ,these may be got rid of and prevented from returning1 by washing with tepid water1 by proper friction with a towel1 and by the application of a little cold cream4 ,the longer these little piles are permitted to remain in the skin the more firmly they become fixed2 and after a time1 when they lose their moisture they are converted into long bony spines as dense as bristles1 and having much of that character4 ,they are known by the name of spotted achne4 ,with regard to local treatment1 the following lotions are calculated to be serviceable3 #a4 ,distilled rose water1 #a pint2 sulphate of zinc1 #bj to #fj grains4 ,mix4 #b4 ,sulphate of copper1 #bj grains2 rosewater1 #d ounces2 water1 #ab ounces4 ,mix4 #c4 ,oil of sweet almonds1 #a ounce2 fluid potash1 #a drachm4 ,shake well together and then add rose-water1 #a ounce2 pure water1 #f ounces4 ,mix4 ,the mode of using these remedies is to rub the pimples for some minutes with a rough towel1 and then dab them with the lotion4 #d4 ,wash the face twice a day with warm water1 and rub dry with a coarse towel4 ,then with a soft towel rub in a lotion made of two ounces of white brandy1 one ounce of cologne1 and one-half ounce of liquor potassa4 ,,how ,,to ,,remove ,,freckles4--,freckles2 so persistently regular in their annual return1 have annoyed the fair sex from time immemorial1 and various means have been devised to eradicate them1 although thus far with no decidedly satisfactory results4 ,the innumerable remedies in use for the removal of these vexatious intruders1 are either simple and harmless washes1 such as parsley or horseradish water1 solutions of borax1 etc41 or injurious nostrums1 consisting principally of lead and mercury salts4 ,if the exact cause of freckles were known1 a remedy for them might be found4 ,a chemist in ,moravia1 observing the bleaching effect of mercurial preparations1 inferred that the growth of a local parasitical fungus was the cause of the discoloration of the skin1 which extended and ripened its spores in the warmer season4 ,knowing that sulpho-carbolate of zinc is a deadly enemy to all parasitic vegetation 7itself not being otherwise injurious71 he applied this salt for the purpose of removing the freckles4 ,the compound consists of two parts of sulpho-carbolate of zinc1 twenty-five parts of distilled glycerine1 twenty-five parts of rose-water1 and five parts of scented alcohol1 and is to be applied twice daily for from half an hour to an hour1 then washed off with cold water4 ,protection against the sun by veiling and other means is recommended1 and in addition1 for persons of pale complexion1 some mild preparation of iron4 ,,gravel4--#a4 ,make a strong tea of the low herb called heart's ease1 and drink freely4 #b4 ,make of ,jacob's ladder a strong tea1 and drink freely4 #c4 ,make of bean leaves a strong tea1 and drink freely4 ,,wash ,,for ,,the ,,hair4--,castile soap1 finely shaved1 one teaspoonful2 spirits of hartshorn1 one drachm2 alcohol1 five ounces2 cologne water and bay rum1 in equal quantities enough to make eight ounces4 ,this should be poured on the head1 followed by warm water 7soft water72 the result will be1 on washing1 a copious lather and a smarting sensation to the person operated on4 ,rub this well into the hair4 ,finally1 rinse with warm water1 and afterwards with cold water4 ,if the head is very much clogged with dirt1 the hair will come out plentifully1 but the scalp will become white and perfectly clean4 ,,hair ,,restorative4--,take of castor oil1 six fluid ounces2 alcohol1 twenty-six fluid ounces4 ,dissolve4 ,then add tincture of cantharides 7made with strong alcohol71 one fluid ounce2 essence of jessamine 7or other perfume71 one and a half fluid ounces4 ,,cure ,,for ,,heartburn4--,sal volatile combined with camphor is a splendid remedy4 ,,sick ,,headache4--,take a teaspoonful of powdered charcoal in molasses every morning1 and wash it down with a little tea1 or drink half a glass of raw rum or gin1 and drink freely of mayweed tea4 ,,headache4--,dr4 ,silvers1 of ,ohio1 in the ,philadelphia ,medical and ,surgical ,reporter1 recommends ergot in headache1 especially the nervous or sick headache4 ,he says it will cure a larger proportion of cases than any other remedy4 ,his theory of its action is that it lessens the quantity of blood in the brain by contracting the muscular fibres of the arterial walls4 ,he gives ten to twenty drops of the fluid extract1 repeated every half hour till relief is obtained1 or four or five doses used4 ,in other forms of disease1 where opium alone is contra-indicated1 its bad effects are moderated1 he says1 by combining it with ergot4 ,,headache ,,drops4--,for the cure of nervous1 sun1 and sick headache1 take two quarts of alcohol1 three ounces of ,castile soap1 one ounce camphor1 and two ounces ammonia4 ,bathe forehead and temples4 ,,hive ,,syrup4--,put one ounce each of squills and seneca snake-root into one pint of water2 boil down to one-half and strain4 ,then add one-half pound of clarified honey containing twelve grains tartrate of antimony4 ,dose for a child1 ten drops to one teaspoonful1 according to age4 ,an excellent remedy for croup4 ,,how ,,to ,,clean ,,the ,,hair4--,from the too frequent use of oils in the hair1 many ladies destroy the tone and color of their tresses4 ,the ,hindoos have a way of remedying this4 ,they take a hand basin filled with cold water1 and have ready a small quantity of pea flour4 ,the hair is in the first place submitted to the operation of being washed in cold water1 a handful of the pea flour is then applied to the head and rubbed into the hair for ten minutes at least1 the servant adding fresh water at short intervals1 until it becomes a perfect lather4 ,the whole head is then washed quite clean with copious supplies of the aqueous fluid1 combed1 and afterwards rubbed dry by means of coarse towels4 ,the hard and soft brush is then resorted to1 when the hair will be found to be wholly free from all encumbering oils and other impurities1 and assume a glossy softness1 equal to the most delicate silk4 ,this process tends to preserve the tone and natural color of the hair1 which is so frequently destroyed by the too constant use of caustic cosmetics4 ,,how ,,to ,,soften ,,hands4--,after cleansing the hands with soap1 rub them well with oatmeal while wet4 ,,how ,,to ,,remove ,,stains ,,from ,,hands4--,damp the hands first in water1 then rub them with tartaric acid1 or salt of lemons1 as you would with soap2 rinse them and rub them dry4 ,tartaric acid1 or salt of lemons1 will quickly remove stains from white muslin or linen4 ,put less than half a teaspoonful of salt or acid into a tablespoonful of water2 wet the stain with it1 and lay it in the sun for an hour2 wet it once or twice with cold water during the time2 if this does not quite remove it1 repeat the acid water1 and lay it in the sun4 ,,how ,,to ,,whiten ,,hands4--#a4 ,stir #a_/d of a pound of ,castile soap1 and place it in a jar near the fire1 pour over it #a_/b pint of alcohol2 when the soap is dissolved and mixed with the spirit1 add #a ounce of glycerine1 the same of oil of almonds1 with a few drops of essence of violets1 or ottar of roses1 then pour it into moulds to cool for use4 #b4 ,a wineglassful of eau-de-cologne1 and one of lemon-juice1 two cakes of broken ,windsor soap1 mixed well together1 when hard1 will form an excellent substance4 ,,how ,,to ,,cure ,,scurf ,,in ,,the ,,head4--,a simple and effectual remedy4 ,into a pint of water drop a lump of fresh quick lime1 the size of a walnut2 let it stand all night1 then pour the water off clear from the sediment or deposit1 add #a_/d of a pint of the best vinegar1 and wash the head with the mixture4 ,perfectly harmless2 only wet the roots of the hair4 ,,how ,,to ,,cure ,,chapped ,,lips4--,take #b ounces of white wax1 #a ounce of spermaceti1 #d ounces of oil of almonds1 #b ounces of honey1 #a_/d of an ounce of essence of bergamot1 or any other scent4 ,melt the wax and spermaceti2 then add the honey1 and melt all together1 and when hot add the almond oil by degrees1 stirring till cold4 #b4 ,take oil of almonds #c ounces2 spermaceti #a_/b ounce2 virgin rice1 #a_/b ounce4 ,melt these together over a slow fire1 mixing with them a little powder of alkane root to color it4 ,keep stirring till cold1 and then add a few drops of the oil of rhodium4 #c4 ,take oil of almonds1 spermaceti1 white wax1 and white sugar candy1 equal parts4 ,these form a good1 white lip salve4 ,,how ,,to ,,remove ,,moth ,,patches4--,wash the patches with solution of common bicarbonate of soda and water several times during the day for two days1 or until the patches are removed1 which will usually be in forty-eight hours4 ,after the process wash with some nice toilet soap1 and the skin will be left nice1 smooth and clear of patches4 ,,how ,,to ,,take ,,care ,,of ,,the ,,nails4--,the nails should be kept clean by the daily use of the nail brush and soap and water4 ,after wiping the hands1 but while they are still soft from the action of the water1 gently push back the skin which is apt to grow over the nails1 which will not only preserve them neatly rounded1 but will prevent the skin from cracking around their roots 7nail springs71 and becoming sore4 ,the points of the nail should be pared at least once a week2 biting them should be avoided4 ,,how ,,to ,,cure ,,hiccough4--,a convulsive motion of the diaphragm and parts adjacent4 ,the common causes are flatuency1 indigestion1 acidity and worms4 ,it may usually be removed by the exhibition of warm carminatives1 cordials1 cold wafer1 weak spirits1 camphor julep1 or spirits of sal volatile4 ,a sudden fright or surprise will often produce the like effect4 ,an instance is recorded of a delicate young lady that was troubled with hiccough for some months1 and who was reduced to a state of extreme debility from the loss of sleep occasioned thereby1 who was cured by a fright1 after medicines and topical applications had failed4 ,a pinch of snuff1 a glass of cold soda-water1 or an ice-cream1 will also frequently remove this complaint4 ,,how ,,to ,,cure ,,hoarseness4--,make a strong tea of horse-radish and yellow dock root1 sweetened with honey and drink freely4 ,,remedies ,,for ,,hoarseness4--,take one drachm of freshly scraped horse-radish root1 to be infused with four ounces of water in a close vessel for three hours1 and made into a syrup1 with double its quantity of vinegar4 ,a teaspoonful has often proved effectual4 ,,how ,,to ,,cure ,,humors4--,take equal parts of saffron and seneca snake root1 make a strong tea1 drink one half-pint a day1 and this will drive out all humors from the system4 ,,how ,,to ,,cure ,,hysterics4--,take the leaves of motherwort and thoroughwort1 and the bark of poplar root2 equal parts4 ,mix them in molasses1 and take four of them when the first symptoms of disorder are felt1 and they will effectually check it4 ,,how ,,to ,,cure ,,barber',s ,,itch4--,moisten the parts affected with saliva 7spittle7 and rub it over thoroughly three times a day with the ashes of a good ,havana cigar4 ,this is a simple remedy1 yet it has cured the most obstinate cases4 ,,itch ,,ointment4--#a4 ,take lard1 one pound2 suet1 one pound2 sugar of lead1 eight ounces2 vermillion1 two ounces4 ,mix4 ,scent with a little bergamot4 #b4 ,take bichloride of mercury1 one ounce2 lard1 one pound2 suet1 one pound2 hydrochloride acid1 one and a half ounces4 ,melt and well mix1 and when perfectly cold1 stir in essence of lemon1 four drachms2 essence of bergamot1 one drachm4 #c4 ,take powdered chloride of lime1 one ounce2 lard1 one pound4 ,mix well1 then add essence of lemon1 two drachms4 #d4 ,take bichloride of mercury1 one part2 lard1 fifteen parts4 ,mix well together4 #e4 ,take white precipitate1 one part2 lard1 twelve parts4 ,mix4 ,a portion of either of these ointments must be well rubbed on the parts affected1 night and morning4 ,,how ,,to ,,cure ,,seven-,,year ,,itch4--#a4 ,use plenty of castile soap and water1 and then apply freely iodide of sulphur ointment2 or take any given quantity of simple sulphur ointment and color it to a light brown or chocolate color with the subcarbonate of iron1 and then perfume it4 ,apply this freely1 and if the case should be a severe one1 administer mild alteratives in conjunction with the outward application4 #b4 ,the sulphur bath is a good remedy for itch or any other kind of skin diseases4 ,leprosy 7the most obstinate of all7 has been completely cured by it1 and the common itch only requires two or three applications to completely eradicate it from the system4 #c4 ,benzine1 it is said1 will effect a complete cure for scabies in the course of half to three-quarters of an hour1 after which the patient should take a warm bath from twenty to thirty minutes4 ,,how ,,to ,,cure ,,jaundice4--#a4 ,take the whites of two hen's eggs1 beat them up well in a gill of water2 take of this a little every morning2 it will soon do good4 ,it also creates an appetite1 and strengthens the stomach4 #b4 ,take of black cherry-tree bark1 two ounces2 blood root and gold thread1 each half an ounce2 put in a pint of brandy4 ,dose1 from a teaspoonful to a tablespoonful morning and night4 ,,how ,,to ,,cure ,,stiffened ,,joints4--,take of the bark of white oak and sweet apple trees1 equal parts2 boil them down to a thick substance1 and then add the same quantity of goose-grease or oil1 simmer all together1 and then rub it on the parts warm4 ,,how ,,to ,,cure ,,kidney ,,disease4--,equal parts of the oil of red cedar and the oil of spearmint4 ,,how ,,to ,,cure ,,lame ,,back4--,take the berries of red cedar and allow them to simmer in neatsfoot oil1 and use as an ointment4 ,,how ,,to ,,kill ,,lice4--,all kinds of lice and their nits may be got rid of by washing with a simple decoction of stavesacre 7,delphinium staphisagria71 or with a lotion made with the bruised seed in vinegar1 or with the tincture1 or by rubbing in a salve made with the seeds and four times their weight of lard very carefully beaten together4 ,the acetic solution and the tincture are the cleanliest and most agreeable preparations1 but all are equally efficacious in destroying both the creatures and their eggs1 and even in relieving the intolerable itching which their casual presence leaves behind on many sensitive skins4 ,the alkaloid delphinia may also be employed1 but possesses no advantage except in the preparation of an ointment1 when from any reason that form of application should be preferred4 ,,rheumatic ,,liniment4--,olive oil1 spirits of camphor and chloroform1 of each two ounces2 sassafras oil1 #a drachm4 ,add the oil of sassafras to the olive oil1 then the spirits of camphor1 and shake well before putting in the chloroform2 shake when used1 and keep it corked1 as the chloroform evaporates very fast if it is left open4 ,apply three or four times daily1 rubbing in well1 and always toward the body4 ,,sore ,,throat ,,liniment4--,gum camphor1 two ounces2 castile soap1 shaved fine1 one drachm2 oil of turpentine and oil of origanum1 each one-half ounce2 opium1 one-fourth of an ounce2 alcohol1 one pint4 ,in a week or ten days they will be fit for use4 ,bathe the parts freely two or three times daily until relief is obtained4 ,a ,,wonderful ,,liniment4--,two ounces oil of spike1 two ounces origanum1 two ounces hemlock1 two ounces wormwood1 four ounces sweet oil1 two ounces spirit of ammonia1 two ounces gum camphor1 two ounces spirits turpentine4 ,add one quart strong alcohol4 ,mix well together1 and bottle tight4 ,this is an unequaled horse liniment1 and of the best ever made for human ailments such as rheumatism1 sprains1 etc4 ,,how ,,to ,,cure ,,sore ,,lips4--,wash the lips with a strong tea1 made from the bark of the white oak4 ,,liver ,,complaint4--,make a strong tea of syrup of burdock1 wormwood and dandelion1 equal parts1 and drink freely4 ,,lock ,,jaw4--,it is said that the application of warm lye1 made of ashes as strong as possible1 to a wounded part1 will prevent a locked jaw2 if a foot or hand1 immerse in it2 if another part of the body1 bathe with flannels wrung out of the warm lye4 ,,mumps4--,this disease1 most common among children1 begins with soreness and stiffness in the side of the neck4 ,soon a swelling of the parotid gland takes place1 which is painful1 and continues to increase for four or five days1 sometimes making it difficult to swallow1 or open the mouth4 ,the swelling sometimes comes on one side at a time1 but commonly upon both4 ,there is often heat1 and sometimes fever1 with a dry skin1 quick pulse1 furred tongue1 constipated bowls1 and scanty and high-colored urine4 ,the disease is contagious4 ,the treatment is very simple--a mild diet1 gentle laxative1 occasional hot fomentations1 and wearing a piece of flannel round the throat4 ,,how ,,to ,,prevent ,,ingrowing ,,nails4--,if the nail of your toe be hard1 and apt to grow round1 and into the corners of your toe1 take a piece of broken glass and scrape the top very thin2 do this whenever you cut your nails1 and by constant use it makes the corners fly up and grow flat1 so that it is impossible they should give you any pain4 ,,how ,,to ,,whiten ,,nails4--,the best wash for whitening the nails is two drachms of diluted sulphuric acid1 one drachm of tincture of myrrh1 added to four ounces of spring water2 first cleanse the hands1 and then apply the wash4 ,,sure ,,cure ,,for ,,neuralgia4--#a4 ,fill a tight-top thimble with cotton wool1 and drop on it a few drops of strong spirits of hartshorn4 ,the open mouth of the thimble is then applied over the seat of pain for a minute or two1 until the skin is blistered4 ,the skin is then rubbed off1 and upon the denuded surface a small quantity of morphia 7one-fourth grain7 is applied4 ,this affords almost instant relief4 ,a second application of the morphia1 if required1 is to be preceded by first rubbing off the new formation that has sprung up over the former blistered surface4 #b4 ,dr4 ,j4 ,knox ,hodge recommends the following as an application which will relieve facial or any other neuralgia almost instantaneously3 ,albumen of egg1 one drachm2 rhigolene1 four ounces2 oil of peppermint1 two ounces2 colodion and chloroform1 each one ounce4 ,mix4 ,agitate occasionally for twenty-four hours1 and by gelatinization a beautiful and semi-solidified1 opodeldoc-looking compound results1 which will retain its consistency and hold the ingredients intimately blended for months4 ,apply by smart friction with the hand1 or gently with a soft brush or mop along the course of the nerve involved4 #c4 ,mix one and one-half drachms iodide of potash1 fifteen grains of quinine and one ounce ginger syrup1 and two and a half ounces water4 ,dose1 a tablespoonful every three hours4 #d4 ,,of ,,the ,,stomach4--,take of distilled water of cherry laurel1 five parts2 muriate of morphia1 one-tenth part4 ,mix and dissolve4 ,one drop on a lump of sugar immediately before meals4 ,,ointment ,,for ,,sore ,,nipples4--,glycerine1 rose water and tannin1 equal weights1 rubbed together into an ointment1 is very highly recommended for sore or cracked nipples4 ,,glycerine ,,ointment4--,melt together spermaceti1 two drachms2 white wax1 one-half drachm2 oil of sweet almonds1 two ounces1 and then add glycerine1 one ounce1 and stir briskly until cool4 ,an admirable application for chapped hands1 etc4 ,,ointment ,,for ,,itch4--,white precipitate1 fifteen grains2 saltpetre1 one-half drachm2 flour of sulphur1 one drachm2 ,mix well with lard1 two ounces4 ,long celebrated for the cure of itch4 ,,sulphur ,,ointment4--,flour of sulphur1 eight ounces2 oil of bergamot1 two drachms2 lard1 one pound4 ,rub freely three times a day1 for itch4 ,,ointment ,,for ,,piles4--,tannin1 two drachms2 water1 two fluid drachms2 triturate together1 and add lard1 one and a half drachms4 ,an excellent application for piles4 ,,ointment ,,for ,,hemorrhoids4--,sulphate of morphia1 three grains2 extract of stramonia1 thirty grains2 olive oil1 one drachm2 carbonate of lead1 sixty grains2 lard1 three drachms4 ,,pains4--#a4 ,steep marigold in good cider vinegar and frequently wash the affected parts4 ,this will afford speedy relief4 #b4 ,take half a pound of tar and the same quantity of tobacco1 and boil them down separately to a thick substance2 then simmer them together4 ,spread a plaster and apply it to the affected parts1 and it will afford immediate relief4 ,,painters' ,,colic4--,make of tartaric acid a syrup similar to that of lemon syrup2 add a sufficient quantity of water1 and drink two or three glasses a day4 ,,instantaneous ,,pain-,,killer4--,another and even more instant cure of pain is made as follows3 ,take aqua-ammonia1 sulphuric ether and alcohol1 equal parts1 and apply over the pain4 ,,how ,,to ,,cure ,,pimples4--,take a teaspoonful of the tincture of gum guaiacum and one teaspoonful of vinegar2 mix well and apply to the affected parts4 ,,poor ,,man',s ,,plaster4--,melt together beeswax1 one ounce2 tar1 three ounces2 resin1 three ounces1 and spread on paper or muslin4 ,,rheumatic ,,plaster4--,one-fourth pound of resin and one-fourth pound of sulphur2 melt by a slow fire1 and add one ounce of ,cayenne pepper and one-fourth of an ounce of camphor gum2 stir well till mixed1 and temper with neatsfoot oil4 ,,strengthening ,,plaster4--,litharge plasters1 twenty-four parts2 white resin1 six parts2 yellow wax and olive oil1 of each three parts1 and red oxide of iron1 eight parts4 ,let the oxide be rubbed with the oil1 and the other ingredients added melted1 and mix the whole well together4 ,the plaster1 after being spread over the leather1 should be cut into strips two inches wide and strapped firmly around the joint4 ,,mustard ,,plasters4--,it is stated that in making a mustard plaster1 no water whatever should be used1 but the mustard mixed with the white of an egg2 the result will be a plaster that will draw perfectly1 but will not produce a blister even upon the skin of an infant1 no matter how long it is allowed to remain upon the part4 ,,bread ,,and ,,milk ,,poultice4--,take stale bread in crumbs1 pour boiling sweet milk1 or milk and water over it1 and simmer till soft1 stirring it well2 then take it from the fire1 and gradually stir in a little glycerine or sweet oil1 so as to render the poultice pliable when applied4 ,,linseed ,,poultice4--,take of linseed1 powdered1 four ounces2 hot water sufficient1 mix and stir well with a spoon1 until of suitable consistence4 ,a little oil should be added1 and some smeared over the surface as well1 to prevent its getting hard4 ,a very excellent poultice1 suitable for many purposes4 ,,spice ,,poultice4--,powdered cinnamon1 cloves and ,cayenne pepper1 of each two ounces2 rye meal1 or flour1 spirits and honey1 of each sufficient to make of suitable consistence4 ,,quinsy4--,this is an inflammation of the tonsils1 or common inflammatory sore throat2 commences with a slight feverish attack1 with considerable pain and swelling of the tonsils1 causing some difficulty in swallowing2 as the attack advances these symptoms become more intense1 there is headache1 thirst1 a painful sense of tension1 and acute darting pains in the ears4 ,the attack is generally brought on by exposure to cold1 and lasts from five to seven days1 when it subsides naturally1 or an abscess may form in tonsils and burst1 or the tonsil may remain enlarged1 the inflammation subsiding4 ,,treatment4--,the patient should remain in a warm room1 the diet chiefly milk and good broths1 some cooling laxative and diaphoretic medicine may be given2 but the greatest relief will be found in the frequent inhalation of the steam of hot water through an inhaler1 or in the old-fashioned way1 through the spout of a teapot4 ,,other ,,remedies ,,for ,,rheumatism4--#a4 ,bathe the parts affected with water in which potatoes have been boiled1 as hot as can be borne1 just before going to bed2 by morning it will be much relieved1 if not removed4 ,one application of this simple remedy has cured the most obstinate of rheumatic pains4 #b4 ,half an ounce of pulverized salt petre put in half a pint of sweet oil2 bathe the parts affected1 and a sound cure will be speedily effected4 #c4 ,rheumatism has frequently been cured by a persistent use of lemon juice1 either undiluted or in the form of lemonade4 ,suck half a lemon every morning before breakfast1 and occasionally during the day1 and partake of lemonade when thirsty in preference to any other drink4 ,if severely afflicted a physician should be consulted1 but1 in all cases1 lemon juice will hasten the cure4 #d4 ,by the valerian bath1 made simply by taking one pound of valerian root1 boiling it gently for about a quarter of an hour in one gallon of water1 straining and adding the strained liquid to about twenty gallons of water in an ordinary bath4 ,the temperature should be about ninety-eight degrees1 and the time of immersion from twenty minutes to half an hour4 ,pains must be taken to dry the patient perfectly upon getting out of the bath4 ,if the inflammation remain refractory in any of the joints1 linseed meal poultices should be made with a strong decoction of valerian root and applied4 ,,how ,,to ,,cure ,,ring-,,worm4--,to one part sulphuric acid1 add sixteen to twenty parts water4 ,use a brush and feather1 and apply it to the parts night and morning4 ,a few dressings will generally cure4 ,if the solution is too strong and causes pain1 dilute it with water1 and if the irritation is excessive1 rub on a little oil or other softening application1 but always avoid the use of soap4 ,or1 wash the head with soft soap every morning1 and apply the following lotion every night3 ,one-half drachm of sub-carbonate of soda dissolved in one gill of vinegar4 ,,healing ,,salve4--,sweet oil1 three quarts2 resin1 three ounces2 beeswax1 three ounces4 ,melt together2 then add powdered red lead1 two pounds2 heat all these together and when nearly cold add a piece of camphor as large as a nutmeg4 ,good for burns1 etc4 ,,salt ,,rheum4--#a4 ,make a strong tea of elm root bark2 drink the tea freely1 and wash the affected part in the same4 #b4 ,take one ounce of blue flag root1 steep it in half a pint of gin2 take a teaspoonful three times a day1 morning1 noon and night1 and wash with the same4 #c4 ,take one ounce of oil of tar1 one drachm of oil of checker berry2 mix4 ,take from five to twenty drops morning and night as the stomach will bear4 ,,bleeding ,,of ,,the ,,stomach4--,take a teaspoonful of camomile tea every ten minutes until the bleeding stops4 ,,sickness ,,of ,,stomach4--,drink three or four times a day of the steep made from the bark of white poplar roots4 ,,sunburn ,,and ,,tan4--#a4 ,take two drachms of borax1 one drachm of ,roman alum1 one drachm of camphor1 half an ounce of sugar candy1 and a pound of ox-gall4 ,mix1 and stir well for ten minutes or so1 and repeat this stirring three or four times a day for a fortnight1 till it appears clear and transparent4 ,strain through blotting paper1 and bottle up for use4 #b4 ,milk of almonds made thus3 ,take of blanched bitter almonds half an ounce1 soft water half a pint2 make an emulsion by beating the almonds and water together1 strain through a muslin cloth1 and it is made4 #c4 ,a preparation composed of equal parts of olive oil and lime water is also an excellent remedy for sunburn4 ,,to ,,produce ,,sweat4--,take of nitre1 one-half drachm2 snake's head 7herb71 saffron1 camphor1 snake-root1 seneca1 bark of sassafras root1 each one ounce2 ipecac1 and opium1 each one half ounce2 put the above in three quarts of ,holland gin1 and take a tablespoonful in catnip tea every few minutes1 till a sweat is produced4 ,,teething4--,young children whilst cutting their first set of teeth often suffer severe constitutional disturbance4 ,at first there is restlessness and peevishness1 with slight fever1 but not infrequently these are followed by convulsive fits1 as they are commonly called1 which depends on the brain becoming irritated2 and sometimes under this condition the child is either cut off suddenly1 or the foundation of serious mischief to the brain is laid4 ,the remedy1 or rather the safeguard1 against these frightful consequences is trifling1 safe1 and almost certain1 and consists merely in lancing the gum covering the tooth which is making its making its way through4 ,when teething is about it may be known by the spittle constantly driveling from the mouth and wetting the frock4 ,the child has its fingers in its month1 and bites hard any substance it can get hold of4 ,if the gums be carefully looked at1 the part where the tooth is pressing up is swollen and redder than usual2 and if the finger be pressed on it the child shrinks and cries1 showing that the gum is tender4 ,when these symptoms occur1 the gum should be lanced1 and sometimes the tooth comes through the next day1 if near the surface2 but if not so far advanced the cut heals and a scar forms1 which is thought by some objectionable1 as rendering the passage of the tooth more difficult4 ,this1 however1 is untrue1 for the scar will give way much more easily than the uncut gum4 ,if the tooth does not come through after two or three days1 the lancing may be repeated2 and this is more especially needed if the child be very fractious1 and seems in much pain4 ,lancing the gums is further advantageous1 because it empties the inflamed part of its blood1 and so relieves the pain and inflammation4 ,the relief children experience in the course of two or three hours from the operation is often very remarkable1 as they almost immediately become lively and cheerful4 ,,wash ,,for ,,teeth ,,and ,,gums4--,the teeth should be washed night and morning1 a moderately small and soft brush being used2 after the morning ablution1 pour on a second tooth-brush1 slightly dampened1 a little of the following lotion3 ,carbolic acid1 #bj drops2 spirits of wine1 #b drachms2 distilled water1 #f ounces4 ,after using this lotion a short time the gums become firmer and less tender1 and impurity of the breath 7which is most commonly caused by bad teeth71 will be removed4 ,it is a great mistake to use hard tooth-brushes1 or to brush the teeth until the gums bleed4 ,,tetter4--,after a slight feverish attack1 lasting two or three days1 clusters of small1 transparent pimples1 filled sometimes with a colorless1 sometimes with a brownish lymph1 appear on the cheeks or forehead1 or on the extremities1 and at times on the body4 ,the pimples are about the size of a pea1 and break after a few days1 when a brown or yellow crust is formed over them1 which falls off about the tenth day1 leaving the skin red and irritable4 ,the eruption is attended with heat2 itching1 tingling1 fever1 and restlessness1 especially at night4 ,ringworm is a curious form of tetter1 in which the inflamed patches assume the form of a ring4 ,,treatment--,should consist of light diet1 and gentle laxatives4 ,if the patient be advanced in life1 and feeble1 a tonic will be desirable4 ,for a wash1 white vitriol1 #a drachm2 rose-water1 #c ounces1 mixed2 or an ointment made of alder-flower ointment1 #a ounce2 oxide of zinc1 #a drachm4 ,,to ,,remove ,,tan4--,tan may be removed from the face by mixing magnesia in soft water to the consistency of paste1 which should then be spread on the face and allowed to remain a minute or two4 ,then wash off with ,castile soap suds1 and rinse with soft water4 ,,care ,,of ,,the ,,teeth4--,the mouth has a temperature of #ih degrees1 warmer than is ever experienced in the shade in the latitude of ,new ,england4 ,it is well known that if beef1 for example1 be exposed in the shade during the warmest of our summer days1 it will very soon decompose4 ,if we eat beef for dinner1 the particles invariably find their way into the spaces between the teeth4 ,now1 if these particles of beef are not removed1 they will frequently remain till they are softened by decomposition4 ,in most mouths this process of decomposition is in constant progress4 ,ought we to be surprised that the gums and teeth against which these decomposing or putrefying masses lie should become subjects of disease8 ,how shall our teeth be preserved8 ,the answer is very simple--keep them very clean4 ,how shall they be kept clean8 ,answer--,by a toothpick1 rinsing with water1 and the daily use of a brush4 ,the toothpick should be a quill1 not because the metalic picks injure the enamel1 but because the quill pick is so flexible it fits into all the irregularities between the teeth4 ,always after using the toothpick the mouth should be thoroughly rinsed4 ,if warm water be not at hand1 cold may be used1 although warm is much better4 ,closing the lips1 with a motion familiar to all1 everything may be thoroughly rinsed from the mouth4 ,every morning 7on rising71 and every evening 7on going to bed71 the tooth-brush should be used1 and the teeth1 both outside and inside1 thoroughly brushed4 ,much has been said pro and con41 upon the use of soap with the tooth-brush4 ,my own experience and the experience of members of my family is highly favorable to the regular morning and evening use of soap4 ,castile or other good soap will answer this purpose4 7,whatever is good for the hands and face is good for the teeth47 ,the slightly unpleasant taste which soap has when we begin to use it will soon be unnoticed4 ,,tooth ,,powders4--,many persons1 while laudably attentive to the preservation of their teeth1 do them harm by too much officiousness4 ,they daily apply to them some dentifrice powder1 which they rub so hard as not only to injure the enamel by excessive friction1 but to hurt the gums even more than by the abuse of the toothpick4 ,the quality of some of the dentifrice powders advertised in newspapers is extremely suspicious1 and there is reason to think that they are not altogether free from a corrosive ingredient4 ,one of the safest and best compositions for the purpose is a mixture of two parts of prepared chalk1 one of ,peruvian bark1 and one of hard soap1 all finely powdered1 which is calculated not only to clean the teeth without hurting them1 but to preserve the firmness of the gums4 ,besides the advantage of sound teeth for their use in mastication1 a proper attention to their treatment conduces not a little to the sweetness of the breath4 ,this is1 indeed1 often affected by other causes existing in the lungs1 the stomach1 and sometimes even in the bowels1 but a rotten state of the teeth1 both from the putrid smell emitted by carious bones and the impurities lodged in their cavities1 never fails of aggravating an unpleasant breath wherever there is a tendency of that kind4 ,,remedies ,,for ,,toothache4--#a4 ,one drachm of alum reduced to an impalpable powder1 three drachms of nitrous spirits of ether--mix1 and apply them to the tooth on cotton4 #b4 ,mix a little salt and alum1 equal portions1 grind it fine1 wet a little lock of cotton1 fill it with the powder and put it in your tooth4 ,one or two applications seldom fail to cure4 #c4 ,to one drachm of collodion add two drachms of ,calvert's carbolic acid4 ,a gelatinous mass is precipitated1 a small portion of which1 inserted in the cavity of an aching tooth1 invariably gives immediate relief4 #d4 ,saturate a small bit of clean cotton wool with a strong solution of ammonia1 and apply it immediately to the affected tooth4 ,the pleasing contrast immediately produced in some cases causes fits of laughter1 although a moment previous extreme suffering and anguish prevailed4 #e4 ,sometimes a sound tooth aches from sympathy of the nerves of the face with other nerves4 ,but when toothache proceeds from a decayed tooth either have it taken out1 or put hot fomentations upon the face1 and hot drinks into the mouth1 such as tincture of cayenne4 ,,to ,,cure ,,warts4--,warts are formed by the small arteries1 veins1 and nerves united together1 taking on a disposition to grow by extending themselves upward1 carrying the scarf-skin along with them1 which1 thickening1 forms a wart4 ,corns are a similar growth1 brought about by the friction of tight boots and shoes4 #a4 ,take a piece of diachylon plaster1 cut a hole in the centre the size of the wart1 and stick it on1 the wart protruding through4 ,then touch it daily with aquafortis1 or nitrate of silver4 ,they may be removed by tying a string tightly around them4 #b4 ,take a blacksmith's punch1 heat it red hot and burn the warts with the end of it4 ,when the burn gets well the warts will be gone forever4 #c4 ,scrape down enough dry cobwebs to make a ball large enough to1 or a little more than1 cover the wart and not touch the flesh around the same2 lay it on top of the wart1 ignite it and let it be until it is all burnt up4 ,the wart will turn white1 and in a few days come out4 #d4 ,pass a pin through the wart2 apply one end of the pin to the flame of a lamp2 hold it there until the wart fries under the action of the heat4 ,a wart so treated will leave4 #e4 ,dissolve as much common washing soda as the water will take up2 wash the warts with this for a minute or two1 and let them dry without wiping4 ,keep the water in a bottle and repeat the washing often1 and it will take away the largest warts4 #f4 ,they may be cured surely by paring them down until the blood comes slightly and then rubbing them with lunar caustic4 ,it is needless to say this hurts a little1 but it is a sure cure4 ,the hydrochlorate of lime applied in the same way will cure after several applications and some patience2 so will strong good vinegar1 and so it is said will milk weed4 ,the cures founded upon superstitious practices1 such as muttering some phrases over the excrescence1 stealing a piece of beef1 rubbing the wart therewith and then burying it under the leaves to await its decay1 etc41 etc41 are all the remnants of a past state of ignorance and are of no use whatever4 ,warts are generally only temporary and disappear as their possessors grow up4 ,,how ,,to ,,cure ,,white ,,swelling4--,draw a blister on the inside of the leg below the knee2 keep it running with ointment made of hen manure1 by simmering it in hog's lard with onions2 rub the knee with the following kind of ointment3 ,bits of peppermint1 oil of sassafras1 checkerberry1 juniper1 one drachm each2 simmer in one-half pint neatsfoot oil1 and rub on the knee three times a day4 ,,how ,,to ,,cure ,,wounds4--,catnip steeped1 mixed with fresh butter and sugar4 ,,how ,,to ,,cure ,,whooping-,,cough4--,take a quart of spring water1 put in it a large handful of chin-cups that grow upon moss1 a large handful of unset hyssop2 boil it to a pint1 strain it off1 and sweeten it with sugar-candy4 ,let the child1 as often as it coughs1 take two spoonfuls at a time4 ,,how ,,to ,,cure ,,worms ,,in ,,children4--#a4 ,take one ounce of powdered snake-head 7herb71 and one drachm each of aloes and prickly ash bark2 powder these1 and to one-half teaspoonful of this powder add a teaspoonful of boiling water and a teaspoonful of molasses4 ,take this as a dose1 night or morning1 more or less1 as the symptoms may require4 #b4 ,take tobacco leaves1 pound them up with honey1 and lay them on the belly of the child or grown person1 at the same time administering a dose of some good physic4 #c4 ,take garden parsley1 make it into a tea and let the patient drink freely of it4 #d4 ,take the scales that will fall around the blacksmith's anvil1 powder them fine1 and put them in sweetened rum4 ,shake when you take them1 and give a teaspoonful three times a day4 ,,scalding ,,of ,,the ,,urine4--,equal parts of the oil of red cedar1 and the oil of spearmint4 ,,urinary ,,obstructions4--,steep pumpkin seeds in gin1 and drink about three glasses a day2 or1 administer half a drachm uva ursi every morning1 and a dose of spearmint4 ,,free ,,passage ,,of ,,urine4--,the leaves of the currant bush made into a tea1 and taken as a common drink4 ,,venereal ,,complaints4--,equal parts of the oil of red cedar1 combined with sarsaparilla1 yellow dock and burdock made into a syrup2 add to a pint of this syrup an ounce of gum guiaicum4 ,dose1 from a tablespoonful to a wine-glass1 as best you can bear4 ,,how ,,to ,,cure ,,sore ,,throat4--,one who has tried it communicates the following sensible item about curing sore throat3 ,let each one of your half million readers buy at any drug store one ounce of camphorated oil and five cents' worth of chloride of potash4 ,whenever any soreness appears in the throat1 put the potash in half a tumbler of water1 and with it gargle the throat thoroughly2 then rub the neck thoroughly with the camphorated oil at night before going to bed1 and also pin around the throat a small strip of woolen flannel4 ,this is a simple1 cheap and sure remedy4 99 99 99 99 99 ,,language ,,of ,,flowers ,acacia--,concealed love4 ,adonis ,vernalis--,sorrowful remembrances4 ,almond--,hope4 ,aloe--,religious superstition4 ,alyssum1 ,sweet--,worth beyond beauty4 ,ambrosia--,love returned4 ,apple ,blossom--,preference4 ,arbor ,vit--,unchanging friendship4 ,bachelor's button--,hope in love4 ,balsam--,impatience4 ,begonia--,deformity4 ,bellflower--,gratitude4 ,belvidere1 ,wild 7,licorice7--,i declare against you4 ,blue ,bell--,i will be constant4 ,box--,stoical indifference4 ,briers--,envy4 ,burdock--,touch me not4 ,cactus--,thou leavest not4 ,camellia--,pity4 ,candytuft--,indifference4 ,canterbury ,bell--,gratitude4 ,cape ,jessamine--,ecstasy2 transport4 ,calla ,lily--,feminine beauty4 ,carnation 7,yellow7--,disdain4 ,cedar--,i live for thee4 ,china ,aster--,i will see about it4 ,chrysanthemum ,rose--,i love4 ,cowslip--,pensiveness4 ,cypress--,mourning4 ,crocus--,cheerfulness4 ,cypress and ,marigold--,despair4 ,daffodil--,chivalry4 ,dahlia--,forever thine4 ,daisy 7,garden7--,i partake your sentiment4 ,daisy 7,wild7--,i will think of it4 ,dandelion--,coquetry4 ,dead ,leaves--,sadness4 ,dock--,patience4 ,dodder--,meanness4 ,dogwood--,am ,i indifferent to you8 ,ebony--,hypocrisy4 ,eglantine--,i wound to heal4 ,elder--,compassion4 ,endive--,frugality4 ,evening ,primrose--,inconstancy4 ,evergreen--,poverty4 ,everlasting--,perpetual remembrance4 ,fennel--,strength4 ,filbert--,reconciliation4 ,fir-tree--,elevation4 ,flux--,i feel your kindness4 ,forget-me-not--,true love2 remembrance4 ,fox-glove--,insincerity4 ,furze--,anger4 ,fuchsia--,taste4 ,gentian--,intrinsic worth4 ,geranium1 ,ivy--,your hand for the next dance4 ,geranium1 ,nutmeg--,i expect a meeting4 ,geranium1 ,oak--,lady1 deign to smile4 ,geranium1 ,rose--,preference4 ,geranium1 ,silver leaf--,recall4 ,gilliflower--,lasting beauty4 ,gladiolus--,ready2 armed4 ,golden ,rod--,encouragement4 ,gorse--,endearing affection4 ,gass--,utility4 ,harebell--,grief4 ,hawthorn--,hope4 ,hazel--,recollection4 ,hartsease--,think of me4 ,heliotrope--,devotion4 ,henbane--,blemish4 ,holly--,foresight4 ,hollyhock--,fruitfulness4 ,hollyhock1 ,white--,female ambition4 ,honeysuckle--,bond of ,love4 ,honeysuckle1 ,coral--,the color of my fate4 ,hyacinth--,jealousy4 ,hyacinth1 ,blue--,constancy4 ,hyacinth1 ,purple--,sorrow4 ,hydrangea--,heartlessness4 ,ice plant--,your looks freeze me4 ,iris--,message4 ,ivy--,friendship2 matrimony4 ,jessamine1 ,cape--,transient joy2 ecstasy4 ,jessamine1 ,white--,amiability4 ,jessamine1 ,yellow--,grace2 elegance4 ,jonquil--,i desire a return of affection4 ,juniper--,asylum2 shelter4 ,justitia--,perfection of loveliness4 ,kalmia 7,mountain ,laurel7--,treachery4 ,kannedia--,mental beauty4 ,laburnum--,pensive beauty4 ,lady's ,slipper--,capricious beauty4 ,larch--,boldness4 ,larkspur--,fickleness4 ,laurel--,glory4 ,lavender--,distrust4 ,lettuce--,cold-hearted4 ,lilac--,first emotion of love4 ,lily--,purity2 modesty4 ,lily of the ,valley--,return of happiness4 ,lily1 ,day--,coquetry1 ,lily1 ,water--,eloquence4 ,lily1 ,yellow--,falsehood4 ,locust--,affection beyond the grave4 ,love in a ,mist--,you puzzle me4 ,love ,lies ,bleeding--,hopeless1 not heartless4 ,lupine--,imagination4 ,mallow--,sweetness2 mildness4 ,maple--,reserve4 ,marigold--,cruelty4 ,marjoram--,blushes4 ,marvel of ,peru 7,four ,o'clocks7--,timidity4 ,mint--,virtue4 ,mignonette--,your qualities surpass your charms4 ,mistletoe--,i surmount all difficulties4 ,mock ,orange 7,syringa7--,counterfeit4 ,morning ,glory--,coquetry4 ,maiden's ,hair--,discretion4 ,magnolia1 ,grandiflora--,peerless and proud4 ,magnolia1 ,swamp--,perseverance4 ,moss--,maternal love4 ,motherwort--,secret love4 ,mourning ,bride--,unfortunate attachment4 ,mulberry1 ,black--,i will not survive you4 ,mulberry1 ,white--,wisdom4 ,mushroom--,suspicion4 ,musk-plant--,weakness4 ,myrtle--,love faithful in absence4 ,narcissus--,egotism4 ,nasturtium--,patriotism4 ,nettle--,cruelty2 slander4 ,night ,blooming ,cereus--,transient beauty4 ,nightshade--,bitter truth4 ,oak--,hospitality4 ,oats--,music4 ,oleander--,beware4 ,olive-branch--,peace4 ,orange-flower--,chastity4 ,orchis--,beauty4 ,osier--,frankness4 ,osmunda--,dreams4 ,pansy--,think of me4 ,parsley--,entertainment2 feasting4 ,passion-flower--,religious fervor2 susceptibility4 ,pea1 ,sweet--,departure4 ,peach ,blossom--,this heart is thine4 ,peony--,anger4 ,pennyroyal--,flee away4 ,periwinkle--,sweet remembrances4 ,petunia--,less proud than they deem thee4 ,phlox--,our souls are united4 ,pimpernel--,change4 ,pink--,pure affection4 ,pink1 ,double ,red--,pure1 ardent love4 ,pink1 ,indian--,aversion4 ,pink1 ,variegated--,refusal4 ,pink1 ,white--,you are fair4 ,pomegranite--,fully4 ,poppy--,consolation4 ,primrose--,inconstancy4 ,rhododendron--,agitation4 ,rose1 ,austrian--,thou art all that's lovely4 ,rose1 ,bridal--,happy love4 ,rose1 ,cabbage--,ambassador of love4 ,rose1 ,china--,grace4 ,rose1 ,damask--,freshness4 ,rose1 ,jacqueminot--,mellow love4 ,rose1 ,maiden's ,blush--,if you do love me1 you will find me out4 ,rose1 ,moss--,superior merit4 ,rose1 ,moss ,rosebud--,confession of love4 ,rose1 ,sweet-briar--,sympathy4 ,rose1 ,tea--,always lovely4 ,rose1 ,white--,i am worthy of you4 ,rose1 ,york and ,lancaster--,war4 ,rose1 ,wild--,simplicity4 ,rue--,disdain4 ,saffron--,excess is dangerous4 ,sardonia--,irony4 ,sensitive ,plant--,timidity4 ,snap-,dragon--,presumption4 ,snowball--,thoughts of ,heaven4 ,snowdrop--,consolation4 ,sorrel--,wit ill 7poorly7 timed4 ,spearmint--,warm feelings4 ,star of ,bethlehem--,reconciliation4 ,strawberry--,perfect excellence4 ,sumac--,splendor4 ,sunflower1 ,dwarf--,your devout admirer4 ,sunflower1 ,tall--,pride4 ,sweet ,william--,finesse4 ,syringa--,memory4 ,tansy--,i declare against you4 ,teazel--,misanthropy4 ,thistle--,austerity4 ,thorn ,apple--,deceitful charms4 ,touch-me-not--,impatience4 ,trumpet-flower--,separation4 ,tuberose--,dangerous pleasures4 ,tulip--,declaration of love4 ,tulip1 ,variegated--,beautiful eyes4 ,tulip1 ,yellow--,hopeless love4 ,venus' ,flytrap--,have ,i caught you at last4 ,venus' ,looking-glass--,flattery4 ,verbena--,sensibility4 ,violet1 ,blue--,love4 ,violet1 ,white--,modesty4 ,wallflower--,fidelity4 ,weeping ,willow--,forsaken4 ,woodbine--,fraternal love4 ,yew--,sorrow4 ,zenn--,absent friends4 99 99 99 99 99 ,,masterpieces ,,of ,,eloquence ,the following masterpieces of elegiac eloquence are unsurpassed in the repertory of the ,english classics1 for lofty and noble sentiment1 exquisite pathos1 vivid imagery1 tenderness of feeling1 glowing power of description1 brilliant command of language1 and that immortal and seldom attained faculty of painting in the soul of the listener or reader a realistic picture whose sublimity of conception impresses the understanding with awe and admiration1 and impels the mind to rise involuntarily for the time to an elevation out of and above the inconsequent contemplation of the common and sordid things of life4 ,,at ,,his ,,brother',s ,,grave4 ,the following grand oration was delivered by ,hon4 ,robert ,g4 ,ingersoll on the occasion of the funeral of his brother1 ,hon4 ,eben ,c4 ,ingersoll1 in ,washington1 ,june #b3 ,my friends1 ,i am going to do that which the dead oft promised he would do for me4 ,the loved and loving brother1 husband1 father1 friend1 died where manhood's morning almost touches noon1 and while the shadows were still falling towards the west4 ,he had not passed on life's highway the stone that marks the highest point1 but being weary for a moment he lay down by the wayside1 and using his burden for a pillow fell into that dreamless sleep that kisses down the eyelids4 ,still1 while yet in love with life and raptured with the world1 he passed to silence and pathetic dust4 ,yet1 after all1 it may be best1 just in the happiest1 sunniest hour of all the voyage1 while eager winds are kissing every sail1 to dash against the unseen rock and in an instant to hear the billows roar1 ',a sunken ship2' for whether in mid-sea or among the breakers of the farther shore1 a wreck must mark at last the end of each and all1 and every life1 no matter if its every hour is rich with love1 and every moment jeweled with a joy1 will at its close become a tragedy as sad and deep and dark as can be woven of the warp and woof of mystery and death4 ,this brave and tender man in every storm of life was oak and rock1 but in the sunshine he was vine and flower4 ,he was the friend of all heroic souls4 ,he climbed the heights and left all superstitions far below1 while on his forehead fell the golden dawning of a grander day4 ,he loved the beautiful1 and was with color1 form and music touched to tears4 ,he sided with the weak1 and with a willing hand gave alms4 ,with loyal heart1 and with the purest hand he faithfully discharged all public trusts4 ,he was a worshiper of liberty and a friend of the oppressed4 ,a thousand times ,i have heard him quote the words1 ',for ,justice all place temple1 and all seasons summer4' ,he believed that happiness was the only good1 reason the only torch1 justice the only worshiper1 humanity the only religion1 and love the priest4 ,he added to the sum of human joy1 and were everyone for whom he did some loving service to bring a blossom to his grave1 he would sleep to-night beneath a wilderness of flowers4 ,life is a narrow vale between the cold and barren peaks of two eternities4 ,we strive in vain to look beyond the heights4 ,we cry aloud1 and the only answer is the echo of our wailing cry4 ,from the voiceless lips of the unreplying dead there comes no word1 but the light of death4 ,hope sees a star1 and listening love can hear the rustic of a wing1 he who sleeps here when dying1 mistaking the approach of death for the return of health1 whispered with his latest breath1 ',i am better now4' ,let us believe1 in spite of doubts and dogmas1 and tears and fears1 that these dear words are true of all the countless dead4 ,and now1 to you who have been chosen from among the many men he loved to do the last sad office for the dead1 we give his sacred dust4 ,speech cannot contain our love4 ,there was1 there is1 no gentler1 stronger1 manlier man4 ,,at ,,the ,,grave ,,of ,a ,,child4 ,colonel ,ingersoll upon one occasion was one of a little party of sympathizing friends who had gathered in a drizzling rain to assist the sorrowing friends of a young boy--a bright and stainless flower1 cut off in the bloom of its beauty and virgin purity by the ruthless north winds from the ,plutonian shades--in the last sad office of committing the poor clay to the bosom of its mother earth4 ,inspired by that true sympathy of the great heart of a great man1 ,colonel ,ingersoll stepped to the side of the grave and spoke as follows3 ,my friends1 ,i know how vain it is to gild grief with words1 and yet ,i wish to take from every grave its fear4 ,here in this world1 where life and death are equal king1 all should be brave enough to meet what all the dead have met4 ,the future has been filled with fear1 stained and polluted by the heartless past4 ,from the wondrous tree of life the buds and blossoms fall with ripened fruit1 and in the common bed of earth the patriarchs and babes sleep side by side4 ,why should we fear that which will come to all that is8 ,we cannot tell2 we do not know which is the greater blessing--life or death4 ,we cannot say that death is not a good2 we do not know whether the grave is the end of this life or the door of another1 or whether the night here is not somewhere else a dawn4 ,neither can we tell which is the more fortunate1 the child dying in its mother's arms1 before its lips have learned to form a word1 or he who journeys all the length of life's uneven road1 taking the last slow steps painfully with staff and crutch4 ,every cradle asks us 'whence1' and every coffin 'whither8' ,the poor barbarian1 weeping above his dead1 can answer these questions as intelligently and satisfactorily as the robed priest of the most authentic creed4 ,the tearful ignorance of the one is just as good as the learned and unmeaning words of the other4 ,no man1 standing where the horizon of life has touched a grave1 has any right to prophesy a future filled with pain and tears4 ,it may be that death gives all there is of worth to live4 ,if those we press and strain against our hearts could never die1 perhaps that love would wither from the earth4 ,may be this common fate treads from out the paths between our hearts the weeds of selfishness and hate1 and ,i had rather live and love where death is king1 than have eternal life where love is not4 ,another life is naught1 unless we know and love again the ones who love us here4 ,they who stand with breaking hearts around this little grave need have no fear4 ,the larger and the nobler faith in all that is and is to be1 tells us that death1 even at its worst1 is only perfect rest4 ,we know that through the common wants of life1 the needs and duties of each hour1 their grief will lessen day by day1 until at last these graves will be to them a place of rest and peace1 almost of joy4 ,there is for them this consolation1 the dead do not suffer4 ,if they live again1 their lives will surely be as good as ours4 ,we have no fear2 we are all the children of the same mother1 and the same fate awaits us all4 ,we1 too1 have our religion1 and it is this3 ',help for the living2 hope for the dead4' 99 99 99 99 99 ,,sundry ,,brief ,,items ,,of ,,interest4 ,in #adib ,america was discovered4 ,in #ahdh gold was found in ,california4 ,invention of telescopes1 #aeij4 ,elias ,howe1 ,jr41 invented sewing machines1 in #ahdf4 ,in #ahci envelopes came into use4 ,steel pens first made in #ahcj4 ,the first watch was constructed in #adgf4 ,first manufacture of sulphur matches in #ahbi4 ,glass windows introduced into ,england in the eighth century4 ,first coaches introduced into ,england in #aefi4 ,in #aede needles of the modern style first came into use4 ,in #aebg ,albert ,durer first engraved on wood4 #aeei saw knives introduced into ,england4 ,in the same year wheeled carriages were first used in ,france4 ,in #aehh the first newspaper appeared in ,england4 ,in #afbi the first printing press was brought to ,america4 ,the first newspaper advertisement appeared in #afeb4 ,england sent the first steam engine to this continent in #agjc4 ,the first steamboat in the ,united ,states ascended the ,hudson in #ahjg4 ,locomotive first used in the ,united ,states in #ahcj4 ,first horse railroad constructed in #ahbg4 ,in #ahcj the first iron steamship was built4 ,coal oil first used for illuminating purposes in #ahcf4 ,looms introduced as a substitute for spinning wheels in #aggf4 ,the velocity of a severe storm is #cf miles an hour2 that of a hurricane1 #hj miles an hour4 ,national ensign of the ,united ,states formally adopted by ,congress in #aggg4 ,a square acre is a trifle less than #bji feet each way4 ,six hundred and forty acres make a square mile4 ,a hand 7employed in measuring horses' height7 is four inches4 ,a span is #aj-g_/h inches4 ,six hundred pounds make a barrel of rice4 ,one hundred and ninety-six pounds make a barrel of flour4 ,two hundred pounds make a barrel of pork4 ,fifty-six pounds make a firkin of butter4 ,the number of languages is #b1gej4 ,the average duration of human life is #ca years4 99 99 99 99 99 ,,physicians' ,,digestion ,,table4 ,,showing ,,the ,,time ,,required ,,for ,,the ,,digestion ,,of ,,the ,,ordinary ,,articles ,,of ,,food4 ,soups4--,chicken1 #c hours2 mutton1 #c-a_/b hours2 oyster1 #c-a_/b hours2 vegetable1 #d hours4 ,fish4--,bass1 broiled1 #c hours2 codfish1 boiled1 #b hours2 oysters1 raw1 #c hours2 oysters1 roasted1 #c-a_/d hours2 oysters1 stewed1 #c-a_/b hours2 salmon 7fresh71 boiled1 #a-c_/d hours2 trout1 fried1 #a-a_/b hours4 ,meats4--,beef1 roasted1 #c hours2 beefsteak1 broiled1 #c hours2 beef 7corned71 boiled1 #d-a_/d hours2 lamb1 roast1 #b-a_/b hours2 lamb1 boiled1 #c hours2 meat1 hashed1 #b-a_/b hours2 mutton1 broiled1 #c hours2 mutton1 roast1 #c-a_/d hours2 pig's feet1 soused1 #a hour2 pork1 roast1 #e-a_/d hours2 pork1 boiled1 #d-a_/b hours2 pork1 fried1 #d-a_/d hours2 pork1 broiled1 #c-a_/d hours2 sausage1 fried1 #d hours2 veal1 broiled1 #d hours2 veal1 roast1 #d-a_/b hours4 ,poultry and game4--,chicken1 fricasseed1 #c-c_/d hours2 duck 7tame71 roasted1 #d hours2 duck 7wild71 roasted1 #d-c_/d hours2 fowls 7domestic71 roasted or boiled1 #d hours2 goose 7wild71 roasted1 #b-a_/b hours2 goose 7tame71 roasted1 #b-a_/d hours2 turkey1 boiled or roasted1 #b-a_/b hours2 venison1 broiled or roasted1 #a-a_/b hours4 ,vegetables4--,asparagus1 boiled1 #b-a_/b hours2 beans 7,lima71 boiled1 #b-a_/b hours1 beans 7string71 boiled1 #c hours2 beans1 baked 7with pork71 #d-a_/b hours2 beets 7young71 boiled1 #c-c_/d hours2 beets 7old7 boiled1 #d hours2 cabbage1 raw1 #b hours2 cabbage1 boiled1 #d-a_/b hours2 cauliflower1 boiled1 #b-a_/b hours2 corn 7green71 boiled1 #d hours2 onions1 boiled1 #c hours2 parsnips1 boiled1 #c hours2 potatoes1 boiled or baked1 #c-a_/b hours2 rice1 boiled1 #a hour2 spinach1 boiled1 #b-a_/b hours2 tomatoes1 raw or stewed1 #b-a_/b hours2 turnips1 boiled1 #c-a_/b hours4 ,bread1 ,eggs1 ,milk1 etc4--,bread1 corn1 #c-a_/d hours2 bread1 wheat1 #c-a_/b hours2 eggs1 raw1 #b hours2 cheese1 #c-a_/b hours2 custard1 #b-c_/d hours2 eggs1 soft-boiled1 #c hours2 eggs1 hard-boiled or fried1 #c-a_/b hours2 gelatine1 #b-a_/b hours2 tapioca1 #b hours4 99 99 99 99 99 ,,themes ,,for ,,debate4 ,following are one hundred and fifty topics for debate4 ,the more usual form in their presentation is that of a direct proposition or statement1 rather than that of a question4 ,the opponents then debate the affirmative and negative of the proposition4 ,it is well to be very careful1 in adopting a subject for a debate1 to so state or explain it that misunderstandings may be mutually avoided1 and quibbles on the meaning of words prevented4 ,,themes ,,for ,,debate4 ,which is the better for this nation1 high or low import tariffs8 ,is assassination ever justifiable8 ,was ,england justifiable in interfering between ,egypt and the ,soudan rebels8 ,is the production of great works of literature favored by the conditions of modern civilized life8 ,is it politic to place restrictions upon the immigration of the ,chinese to the ,united ,states8 ,will coal always constitute the main source of artificial heat8 ,has the experiment of universal suffrage proven a success8 ,was ,grant or ,lee the greater general8 ,is an income-tax commendable8 ,ought the national banking system to be abolished8 ,should the government lease to stockgrowers any portion of the public domain8 ,is it advisable longer to attempt to maintain both a gold and silver standard of coinage8 ,which is the more important to the student1 physical science or mathematics8 ,is the study of current politics a duty8 ,which was the more influential congressman1 ,blaine or ,garfield8 ,which gives rise to more objectionable idioms and localisms of language1 ,new ,england or the ,west8 ,was the purchase of ,alaska by this government wise8 ,which is the more important as a continent1 ,africa or ,south ,america8 ,should the government interfere to stop the spread of contagious diseases among cattle8 ,was ,caesar or ,hannibal the more able general8 ,is the study of ancient or modern history the more important to the student8 ,should aliens be allowed to acquire property in this country8 ,should aliens be allowed to own real estate in this country8 ,do the benefits of the signal service justify its costs8 ,should usury laws be abolished8 ,should all laws for the collection of debt be abolished8 ,is labor entitled to more remuneration than it receives8 ,should the continuance of militia organizations by the several ,states be encouraged8 ,is an untarnished reputation of more importance to a woman than to a man8 ,does home life promote the growth of selfishness8 ,are mineral veins aqueous or igneous in origin8 ,is the theory of evolution tenable8 ,was ,rome justifiable in annihilating ,carthage as a nation8 ,which has left the more permanent impress upon mankind1 ,greece or ,rome8 ,which was the greater thinker1 ,emerson or ,bacon8 ,which is the more important as a branch of education1 mineralogy or astronomy8 ,is there any improvement in the quality of the literature of to-day over that of last century8 ,should the ,spoils ,system be continued in ,american politics8 ,should the co-education of the sexes be encouraged8 ,which should be the more encouraged1 novelists or dramatists8 ,will the ,african and ,caucasian races ever be amalgamated in the ,united ,states8 ,should the military or the interior department have charge over the ,indians in the ,united ,states8 ,which is of more benefit to his race1 the inventor or the explorer8 ,is history or philosophy the better exercise for the mind8 ,can any effectual provision be made by the ,state against hard times8 ,which is of the more benefit to society1 journalism or the law8 ,which was the greater general1 ,napoleon or ,wellington8 ,should the volume of greenback money be increased8 ,should the volume of national bank circulation be increased8 ,should the railroads be under the direct control of the government8 ,is the doctrine of ,state rights to be commended8 ,is the ,monroe doctrine to be commended and upheld8 ,is the pursuit of politics an honorable avocation8 ,which is of the greater importance1 the college or the university8 ,does the study of physical science militate against religious belief8 ,should landlordism in ,ireland be supplanted by home rule8 ,is life more desirable now than in ancient ,rome8 ,should men and women receive the same amount of wages for the same kind of work8 ,is the prohibitory liquor law preferable to a system of high license8 ,has any ,state a right to secede8 ,should any limit be placed by the constitution of a ,state upon its ability to contract indebtedness8 ,should the contract labor system in public prisons be forbidden8 ,should there be a censor for the public press8 ,should ,arctic expeditions be encouraged8 ,is it the duty of the ,state to encourage art and literature as much as science8 ,is suicide cowardice8 ,has our ,government a right to disfranchise the polygamists of ,utah8 ,should capital punishment be abolished8 ,should the law place a limit upon the hours of daily labor for workingmen8 ,is socialism treason8 ,should the education of the young be compulsory8 ,in a hundred years will republics be as numerous as monarchies8 ,should book-keeping be taught in the public schools8 ,should ,latin be taught in the public schools8 ,do our methods of government promote centralization8 ,is life worth living8 ,should ,ireland and ,scotland be independent nations8 ,should internal revenue taxation be abolished8 ,which is of greater benefit at the present day1 books or newspapers8 ,is honesty always the best policy8 ,which has been of greater benefit to mankind1 geology or chemistry8 ,which could mankind dispense with at least inconvenience1 wood or coal8 ,which is the greater nation1 ,germany or ,france8 ,which can support the greater population in proportion to area1 our ,northern or ,southern ,states8 ,would mankind be the loser if the earth should cease to produce gold and silver8 ,is the occasional destruction of large numbers of people1 by war and disaster1 a benefit to the world8 ,which could man best do without1 steam or horse power8 ,should women be given the right of suffrage in the ,united ,states8 ,should cremation be substituted for burial8 ,should the government establish a national system of telegraph8 ,will the population of ,chicago ever exceed that of ,new ,york8 ,should the electoral college be continued8 ,will the population of ,st4 ,louis ever exceed that of ,chicago8 ,should restrictions be placed upon the amount of property inheritable8 ,which is more desirable as the chief business of a city--commerce or manufactures8 ,which is more desirable as the chief business of a city--transportation by water or by rail8 ,should the rate of taxation be graduated to a ratio with the amount of property taxed8 ,will a time ever come when the population of the earth will be limited by the earth's capacity of food production8 ,is it probable that any language will ever become universal8 ,is it probable that any planet1 except the earth1 is inhabited8 ,should the ,state prohibit the manufacture and sale of alcoholic liquors8 ,should the government prohibit the manufacture and sale of alcoholic liquors8 ,should the guillotine be substituted for the gallows8 ,was ,bryant or ,longfellow the greater poet8 ,should the jury system be continued8 ,should the languages of alien nations be taught in the public schools8 ,should a right to vote in any part of the ,united ,states depend upon a property qualification8 ,can a horse trot faster in harness1 or under saddle8 ,should the pooling system among ,american railroads be abolished by law8 ,is dancing1 as usually conducted1 compatible with a high standard of morality8 ,should the grand jury system of making indictments be continued8 ,which should be the more highly remunerated1 skilled labor or the work of professional men8 ,which is the more desirable as an occupation1 medicine or law8 ,should the formation of trade unions be encouraged8 ,which has been the greater curse to man1 war or drunkenness8 ,which can man the more easily do without1 electricity or petroleum8 ,should the law interfere against the growth of class distinctions in society8 ,which was the greater genius1 ,mohammed or ,buddha8 ,which was the more able leader1 ,pizarro or ,cortez8 ,which can to-day wield the greater influence1 the orator or the writer8 ,is genius hereditary8 ,is ,saxon blood deteriorating8 ,which will predominate in five hundred years1 the ,saxon or ,latin races8 ,should ,american railroad companies be allowed to sell their bonds in other countries8 ,should ,sumner's civil rights bill be made constitutional by an amendment8 ,does civilization promote the happiness of the world8 ,should land subsidies be granted to railroads by the government8 ,which is the stronger military power1 ,england or the ,united ,states8 ,would a rebellion in ,russia be justifiable8 ,should the theater be encouraged8 ,which has the greater resources1 ,pennsylvania or ,texas8 ,is agriculture the noblest occupation8 ,can democratic forms of government be made universal8 ,is legal punishment for crime as severe as it should be8 ,should the formation of monopolies be prevented by the ,state8 ,has ,spanish influence been helpful or harmful to ,mexico as a people8 ,which is of more importance1 the primary or the high school8 ,will the tide of emigration ever turn eastward instead of westward8 ,should the art of war be taught more widely than at present in the ,united ,states8 ,was slavery the cause of the ,american civil war8 ,is life insurance a benefit8 99 99 99 99 99 ,,how ,,to ,,make #cb ,,kinds ,,of ,,solder4--#a4 ,plumbers' solder4--,lead #b parts1 tin ,i part4 #b4 ,tinmen's solder4--,lead #a part1 tin #a part4 #c4 ,zinc solder4--,tin #a part1 ,transcriber's ,note3 ,the original text reads 'lead #a to parts' lead #a to #b parts4 #d4 ,pewter solder4 ,lead #a part1 bismuth #a to #b parts4 #e4 ,transcriber's ,note3 ,the original text reads ',spelter soldier' ,spelter's solder4--,equal parts copper and zinc4 #f4 ,pewterers' soft solder4--,bismuth #b1 lead #d1 tin #c parts4 #g4 ,another4--,bismuth #a1 lead ,i1 tin #b parts4 #h4 ,another pewter solder4--,tin #b parts1 lead #a part4 #i4 ,glaziers' solder4--,tin #c parts1 lead #a part4 #aj4 ,solder for copper4--,copper #aj parts1 zinc #i parts4 #aa4 ,yellow solder for brass or copper4--- ,copper #cb lbs41 zinc #bi lbs41 tin #a lb4 #ab4 ,brass solder4--,copper #fa4be parts1 zinc #ch4ge parts4 #ac4 ,brass solder1 yellow and easily fusible4--,copper #de1 zinc #ee parts4 #ad4 ,brass solder1 white4--,copper #eg4da parts1 tin #ad4fj parts1 zinc #bg4ii parts4 #ae4 ,another solder for copper4--,tin #b parts1 lead #a part4 ,when the copper is thick heat it by a naked fire1 if thin use a tinned copper tool4 ,use muriate or chloride of zinc as a flux4 ,the same solder will do for iron1 cast iron1 or steel2 if the pieces are thick1 heat by a naked fire or immerse in the solder4 #af4 ,black solder4--,copper #b1 zinc #c1 tin #b parts4 #ag4 ,another4--,sheet brass #bj lbs41 tin #f lbs41 zinc #a lb4 #ah4 ,cold brazing without fire or lamp4 --,fluoric acid #a oz41 oxy muriatic acid #a oz41 mix in a lead bottle4 ,put a chalk mark each side where you want to braze4 ,this mixture will keep about ,g months in one bottle4 #ai4 ,cold soldering without fire or lamp4--,bismuth #a_/d oz41 quicksilver #a_/d oz41 block tin filings #a oz41 spirits salts #a oz41 all mixed together4 #bj4 ,to solder iron to steel or either to brass4--,tin #c parts1 copper #ci-a_/b parts1 zinc #g-a_/b parts4 ,when applied in a molten state it will firmly unite metals first named to each other4 #ba4 ,plumbers' solder4--,bismuth #a1 lead #e1 tin #c parts1 is a first-class composition4 #bb4 ,white solder for raised ,britannia ware4--,tin #ajj lbs41 hardening #h lbs41 antimony #h lbs4 #bc4 ,hardening for ,britannia4--7,to be mixed separately from the other ingredients47 ,copper #b lbs41 tin #a lb4 #ba4 ,best soft solder for cast ,britannia ware4--,tin #h lbs41 lead #e lbs4 #be4 ,bismuth solder4--,tin #a1 lead #c1 bismuth #c parts4 #bf4 ,solder for brass that will stand hammering4--,brass #gh4bf parts1 zinc #ag4da parts1 silver #d4cc parts1 add a little chloride of potassium to your borax for a flux4 #bg4 ,solder for steel joints4--,silver #ai parts1 copper #a part1 brass #b parts1 ,melt all together4 #bh4 ,hard solder4--,copper #b parts1 zinc #a part4 ,melt together4 #bi4 ,solder for brass4--- ,copper #c parts1 zinc #a part1 with borax4 #cj4 ,solder for copper4--- ,brass #f parts1 zinc #a part1 tin #a part1 melt all together well and pour out to cool4 #ca4 ,solder for platina--,gold with borax4 #cb4 ,solder for iron4--,the best solder for iron is good tough brass with a little borax4 ,n4 ,b4--,in soldering1 the surfaces to be joined are made perfectly clean and smooth1 and then covered with sal4 ammoniac1 resin or other flux1 the solder is then applied1 being melted on and smoothed over by a tinned soldering iron4 99 99 99 99 99 ,illustration3 ,,cookery ,,recipes ,,cookery ,,recipes ,,ale ,,to ,,mull4--,take a pint of good strong ale1 and pour it into a saucepan with three cloves and a little nutmeg2 sugar to your taste4 ,set it over the fire1 and when it boils take it off to cool4 ,beat up the yolks of four eggs exceedingly well2 mix them first with a little cold ale1 then add them to the warm ale1 and pour it in and out of the pan several times4 ,set it over a slow fire1 beat it a little1 take it off again2 do this three times until it is hot1 then serve it with dry toast4 ,,ale1 ,,spiced4--,is made hot1 sweetened with sugar and spiced with grated nutmeg1 and a hot toast is served in it4 ,this is the wassail drink4 ,,beef ,,tea4--,cut a pound of fleshy beef in thin slices2 simmer with a quart of water twenty minutes1 after it has once boiled and been skimmed4 ,season if approved4 ,,beef ,,tea4--,to one pound of lean beef add one and one-half tumblers of cold water2 cut the beef in small pieces1 cover1 and let it boil slowly for ten minutes1 and add a little salt after it is boiled4 ,excellent4 ,,beef ,,tea4--,cut lean1 tender beef into small pieces1 put them into a bottle1 cork and set in a pot of cold water1 then put on the stove and boil for one hour4 ,season to taste4 ,,black ,,currant ,,cordial4--,to every four quarts of black currants1 picked from the stems and lightly bruised1 add one gallon of the best whisky2 let it remain four months1 shaking the jar occasionally1 then drain off the liquor and strain4 ,add three pounds of loaf sugar and a quarter of a pound of best cloves1 slightly bruised2 bottle well and seal4 ,,boston ,,cream 7,a ,,summer ,,drink74--,make a syrup of four pounds of white sugar with four quarts of water2 boil2 when cold add four ounces of tartaric acid1 one and a half ounces of essence of lemon1 and the whites of six eggs beaten to a stiff froth2 bottle4 ,a wine-glass of the cream to a tumbler of water1 with sufficient carbonate of soda to make it effervesce4 ,,champagne ,,cup4--,one quart bottle of champagne1 two bottles of soda-water1 one liqueur-glass of brandy1 two tablespoons of powdered sugar1 a few thin strips of cucumber rind2 make this just in time for use1 and add a large piece of ice4 ,,chocolate4--,scrape ,cadbury's chocolate fine1 mix with a little cold water and the yolks of eggs well beaten2 add this to equal parts of milk and water1 and boil well1 being careful that it does not burn4 ,sweeten to the taste1 and serve hot4 ,,coffee4--,is a tonic and stimulating beverage1 of a wholesome nature4 ,use the best4 ,for eight cups use nearly eight cups of water2 put in coffee as much as you like1 boil a minute and take off1 and throw in a cup of cold water to throw the grounds to the bottom2 in five minutes it will be very clear4 ,or1 beat one or two eggs1 which mix with ground coffee to form a ball2 nearly fill the pot with cold water1 simmer gently for half an hour1 having introduced the ball2 do not boil1 or you will destroy the aroma4 ,,coffee4--,the following is a delicious dish either for summer breakfast or dessert3 ,make a strong infusion of ,mocha coffee2 put it in a porcelain bowl1 sugar it properly and add to it an equal portion of boiled milk1 or one-third the quantity of rich cream4 ,surround the bowl with pounded ice4 ,,currant ,,wine4--,one quart currant juice1 three pounds of sugar1 sufficient water to make a gallon4 ,,egg ,,gruel4--,boil eggs from one to three hours until hard enough to grate2 then boil new milk and thicken with the egg1 and add a little salt4 ,excellent in case of nausea4 ,,lemon ,,syrup4--,pare off the yellow rind of the lemon1 slice the lemon and put a layer of lemon and a thick layer of sugar in a deep plate2 cover close with a saucer1 and set in a warm place4 ,this is an excellent remedy for a cold4 ,,lemonade4--,take a quart of boiling water1 and add to it five ounces of lump-sugar1 the yellow rind of the lemon rubbed off with a bit of sugar1 and the juice of three lemons4 ,stir all together and let it stand till cool4 ,two ounces of cream of tartar may be used instead of the lemons1 water being poured upon it4 ,,raspberry ,,vinegar4--,fill a jar with red raspberries picked from the stalks4 ,pour in as much vinegar as it will hold4 ,let it stand ten days1 then strain it through a sieve4 ,don't press the berries1 just let the juice run through4 ,to every pint add one pound loaf sugar4 ,boil it like other syrup2 skim1 and bottle when cold4 ,,summer ,,drink4--,boil together for five minutes two ounces of tartaric acid1 two pounds white sugar1 three lemons sliced1 two quarts of water2 when nearly cold add the whites of four eggs beaten to a froth1 one tablespoonful of flour and half an ounce of wintergreen4 ,two tablespoonfuls in a glass of water make a pleasant drink2 for those who like effervescence add as much soda as a ten-cent piece will hold1 stirring it briskly before drinking4 ,,blackberry ,,syrup4--,to one pint of juice put one pound of white sugar1 one-half ounce of powdered cinnamon1 one-fourth ounce mace1 and two teaspoons cloves2 boil all together for a quarter of an hour1 then strain the syrup1 and add to each pint a glass of ,french brandy4 ,,tea4--,when the water in the teakettle begins to boil1 have ready a tin tea-steeper2 pour into the tea-steeper just a very little of the boiling water1 and then put in tea1 allowing one teaspoon of tea to each person4 ,pour over this boiling water until the steeper is a little more than half full2 cover tightly and let it stand where it will keep hot1 but not to boil4 ,let the tea infuse for ten or fifteen minutes1 and then pour into the tea-urn1 adding more boiling water1 in the proportion of one cup of water for every teaspoon of dry tea which has been infused4 ,have boiling water in a water-pot1 and weaken each cup of tea as desired4 ,do not use water for tea that has been boiled long4 ,spring water is best for tea1 and filtered water next best4 ,,iced ,,tea ,a ,,la ,,russe4--,to each glass of tea add the juice of half a lemon1 fill up the glass with pounded ice1 and sweeten4 ,,general ,,directions ,,for ,,making ,,bread4--,in the composition of good bread1 there are three important requisites3 ,good flour1 good yeast1 and here let us recommend ,gillett's ,magic ,yeast ,cakes4 ,they keep good for one year in any climate1 and once used you will not do without it4 ,all grocers keep it and strength to knead it well4 ,flour should be white and dry1 crumbling easily again after it is pressed in the hand4 ,a very good method of ascertaining the quality of yeast will be to add a little flour to a very small quantity1 setting it in a warm place4 ,if in the course of ten or fifteen minutes it raises1 it will do to use4 ,when you make bread1 first set the sponge with warm milk or water1 keeping it in a warm place until quite light4 ,then mold this sponge1 by adding flour1 into one large loaf1 kneading it well4 ,set this to rise again1 and then when sufficiently light mold it into smaller loaves1 let it rise again1 then bake4 ,care should be taken not to get the dough too stiff with flour2 it should be as soft as it can be to knead well4 ,to make bread or biscuits a nice color1 wet the dough over top with water just before putting it into the oven4 ,flour should always be sifted4 ,,brown ,,bread1 for those who can eat corn-meal3 ,two cups ,indian meal to one cup flour2 one-half teacup syrup1 #b-a_/b cups milk2 #a teaspoon salt2 #c teaspoons of ,gillett's baking powder4 ,steam an hour and a half4 ,to be eaten hot4 ,it goes very nicely with a corn-beef dinner4 ,,brown ,,bread4--,stir together wheat meal and cold water 7nothing else1 not even salt7 to the consistency of a thick batter4 ,bake in small circular pans1 from three to three and a half inches in diameter1 7ordinary tin pattypans do very well7 in a quick1 hot oven4 ,it is quite essential that it be baked in this sized cake1 as it is upon this that the raising depends4 ,in this article there are none of the injurious qualities of either fermented or superfine flour bread2 and it is so palpably wholesome food1 that it appeals at once to the common sense of all who are interested in the subject4 ,,brown ,,bread--,take part of the sponge that has been prepared for your white bread1 warm water can be added1 mix it with graham flour 7not too stiff74 ,,boston ,,brown ,,bread4--,to make one loaf3--,rye meal unsifted1 half a pint2 ,indian meal sifted1 one pint2 sour milk1 one pint2 molasses1 half a gill4 ,add a teaspoonful of salt1 one teaspoonful of soda dissolved in a little hot water2 stir well1 put in a greased pan1 let it rise one hour1 and steam four hours4 ,,boston ,,brown ,,bread4--,one and one-half cups of graham flour1 two cups of corn meal1 one-half cup of molasses1 one pint of sweet milk1 and one-half a teaspoon of soda2 steam three hours4 ,,corn ,,bread4--,one-half pint of buttermilk1 one-half pint of sweet milk2 sweeten the sour milk with one-half teaspoon of soda2 beat two eggs1 whites and yolks together2 pour the milk into the eggs1 then thicken with about nine tablespoons of sifted corn meal4 ,put the pan on the stove with a piece of lard the size of an egg2 when melted pour it in the batter2 this lard by stirring it will grease the pan to bake in2 add a teaspoon of salt4 ,,excellent ,,bread4--,four potatoes mashed fine1 four teaspoons of salt1 two quarts of lukewarm milk1 one-half cake ,gillett's magic yeast dissolved in one-half cup of warm water1 flour enough to make a pliable dough2 mold with hands well greased with lard2 place in pans1 and when sufficiently light1 it is ready for baking4 ,,french ,,bread4--,with a quarter of a peck of fine flour mix the yolks of three and whites of two eggs1 beaten and strained1 a little salt1 half a pint of good yeast that is not bitter1 and as much milk1 made a little warm1 as will work into a thin light dough4 ,stir it about1 but don't knead it4 ,have ready three quart wooden dishes1 divide the dough among them1 set to rise1 then turn them out into the oven1 which must be quick4 ,rasp when done4 ,,graham ,,bread4--,for one loaf1 take two cups of white bread sponge1 to which add two tablespoons of brown sugar1 and graham flour to make a stiff batter2 let it rise1 after which add graham flour sufficient to knead1 but not very stiff2 then put it in the pan to rise and bake4 ,,italian ,,bread4--,make a stiff dough1 with two pounds of fine flour1 six of white powdered sugar1 three or four eggs1 a lemon-peel grated1 and two ounces of fresh butter4 ,if the dough is not firm enough1 add more flour and sugar4 ,then turn it out1 and work it well with the hand1 cut it into round long biscuits1 and glaze them with white of egg4 ,,rice ,,and ,,wheat ,,bread4--,simmer a pound of rice in two quarts of water till soft2 when it is of a proper warmth1 mix it well with four pounds of flour1 and yeast1 and salt as for other bread2 of yeast about four large spoonfuls2 knead it well2 then set to rise before the fire4 ,some of the flour should be reserved to make up the loaves4 ,if the rice should require more water1 it must be added1 as some rice swells more than others4 ,,sago ,,bread4--,boil two lbs4 of sago in three pints of water until reduced to a quart1 then mix with it half a pint of yeast1 and pour the mixture into fourteen lbs4 of flour4 ,make into bread in the usual way4 ,,steamed ,,bread4--,two cups corn meal2 #a cup graham flour2 #a_/b cup ,n4 ,o4 molasses2 salt and teaspoonful of soda4 ,mix soft with sour milk1 or make with sweet milk and ,gillett's baking powder4 ,put in tight mold in kettle of water2 steam three hours or more4 ,this is as nice as ,boston brown bread4 ,use this receipt with flour instead of graham2 add a cup of beef suet1 and it makes a nice pudding in the winter4 ,eat with syrup or cream4 ,,biscuits4--,mix a quart of sweet milk with half a cup of melted butter2 stir in a pinch of salt1 two teaspoonfuls of baking powder and flour enough for a stiff batter4 ,have the oven at a brisk heat4 ,drop the batter1 a spoonful in a place1 on buttered pans4 ,they will bake in fifteen minutes4 ,,cream ,,biscuits4--,three heaping tablespoons of sour cream2 put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk1 two teaspoons cream tartar1 one teaspoon of soda1 a little salt2 pour the cream in the flour1 mix soft and bake in a quick oven4 ,,french ,,biscuits4--,two cups of butter1 two cups of sugar1 one egg 7or the whites of two71 half a cup of sour milk1 half a teaspoon of soda2 flour to roll2 sprinkle with sugar4 ,,rye ,,biscuits4--,two cups of rye meal1 one and a half cups flour1 one-third cup molasses1 one egg1 a little salt1 two cups sour milk1 two even teaspoons saleratus4 ,,soda ,,biscuits4--,to each quart of flour add one tablespoon of shortening1 one-half teaspoon of salt1 and three and a half heaping teaspoons of ,gillett's baking powder2 mix baking powder thoroughly through the flour1 then add other ingredients4 ,do not knead1 and bake quickly4 ,to use cream tartar and soda1 take the same proportions without the baking powder1 using instead two heaping teaspoons cream tartar and one of soda4 ,if good they will bake in five minutes4 ,,tea ,,biscuits4--,one cup of hot water1 two of milk1 three tablespoons of yeast2 mix thoroughly2 after it is risen1 take two-thirds of a cup of butter and a little sugar and mold it2 then let it rise1 and mold it into small cakes4 ,,bannocks4--,one pint corn meal1 pour on it boiling water to thoroughly wet it4 ,let it stand a few minutes2 add salt and one egg and a little sweet cream1 or a tablespoon melted butter4 ,make into balls and fry in hot lard4 ,,breakfast ,,cakes4--,one cup milk1 one pint flour1 three eggs1 piece butter size of an egg1 two teaspoons cream tartar1 one teaspoon soda1 one tablespoon butter4 ,,buckwheat ,,cakes4--,one quart buckwheat flour1 four tablespoons yeast1 one tablespoon salt1 one handful ,indian meal1 two tablespoons molasses1 not syrup4 ,warm water enough to make a thin batter2 beat very well and set in a warm place4 ,if the batter is the least sour in the morning1 add a little soda4 ,,quick ,,buckwheat ,,cakes4--,one quart of buckwheat flour1 one-half a teacup of corn meal or wheat flour1 a little salt1 and two tablespoons of syrup4 ,wet these with cold or warm water to a thin batter1 and add1 lastly1 four good-tablespoons of ,gillett's baking powder4 ,,spanish ,,buns4--,five eggs well beaten2 cut up in a cup of warm new milk half a pound of good butter1 one pound of sifted flour1 and a wineglassful of good yeast2 stir these well together2 set it to rise for an hour1 in rather a warm place2 when risen1 sift in half a pound of white sugar1 and half a grated nutmeg2 add one wineglass of wine and brandy1 mixed1 one wineglass of rose-water1 and one cupful of currants1 which have been cleaned thoroughly4 ,mix these well1 pour it into pans1 and set it to rise again for half an hour4 ,then bake one hour4 ,icing is a great improvement to their appearance4 ,,bath ,,buns4--- ,take #a lb4 of flour1 put it in a dish1 and make a hole in the middle1 and pour in a dessert spoonful of good yeast2 pour upon the yeast half a cupful of warm milk1 mix in one-third of the flour1 and let it rise an hour4 ,when it has risen1 put in #f ozs4 of cold butter1 #d eggs1 and a few caraway seeds2 mix all together with the rest of the flour4 ,put it in a warm place to rise4 ,flatten it with the hand on a pasteboard4 ,sift #f ozs4 of loaf sugar1 half the size of a pea2 sprinkle the particles over the dough2 roll together to mix the sugar2 let it rise in a warm place about #bj minutes4 ,make into buns1 and lay on buttered tins2 put sugar and #i or #aj comfits on the tops1 sprinkle them with water2 bake in a pretty hot oven4 ,,graham ,,gems4--,one quart of sweet milk1 one cup syrup1 one teaspoon soda1 two teaspoons cream tartar1 little salt2 mix cream tartar in graham flour1 soda in milk1 and make it as stiff with the flour as will make it drop easily from the spoon into muffin rings4 ,,brown ,,griddle ,,cakes4--,take stale bread1 soak in water till soft1 drain off water through colander1 beat up fine with fork1 to one quart of the crumb batter1 add one quart each milk and flour1 and four eggs well beaten4 ,mix1 bake in a griddle4 ,,wheat ,,gems4--,one pint milk1 two eggs1 flour enough to make a batter not very stiff1 two large spoons melted butter1 yeast to raise them1 a little soda and salt4 ,bake in gem irons4 ,,johnnie ,,cake4--- ,one pint of corn meal1 one teacup of flour1 two eggs1 one pint of sweet milk1 one tablespoon of molasses1 one tablespoon of melted butter1 a little salt1 one teaspoon of soda1 one teaspoon of cream of tartar2 bake in square tins4 ,,mush4--,indian or oatmeal mush is best made in the following manner3 ,put fresh water in a kettle over the fire to boil1 and put in some salt2 when the water boils1 stir in handful by handful corn or oatmeal until thick enough for use4 ,in order to have excellent mush1 the meal should be allowed to cook well1 and long as possible while thin1 and before the final handful is added4 ,,fried ,,mush4--,when desired to be fried for breakfast1 turn into an earthen dish and set away to cool4 ,then cut in slices when you wish to fry2 dip each piece in beaten eggs and fry on a hot griddle4 ,,muffins4--,one tablespoonful of butter1 two tablespoons sugar1 two eggs--stir altogether2 add one cup of sweet milk1 three teaspoons of baking powder1 flour to make a stiff batter4 ,bake twenty minutes in a quick oven4 ,,english ,,pancakes4--,make a batter of two teacups of flour1 four eggs1 and one quart of milk4 ,add1 as a great improvement1 one tablespoonful of brandy with a little nutmeg scraped in4 ,make the ,transcriber's ,note3 ,the original text reads 'sixe' size of frying pan4 ,sprinkle a little granulated sugar over the pancake1 roll it up1 and send to the table hot4 ,,pop ,,overs4--,three cups of milk and three cups flour1 three eggs1 a little salt1 one tablespoon melted butter put in the last thing2 two tablespoons to a puff4 ,,rolls4--,to the quantity of light bread-dough that you would take for twelve persons1 add the white of one egg well beaten1 two tablespoons of white sugar1 and two tablespoons of butter2 work these thoroughly together2 roll out about half an inch thick2 cut the size desired1 and spread one with melted butter and lay another upon the top of it4 ,bake delicately when they have risen4 ,,french ,,rolls4--,one quart flour1 add two eggs1 one half-pint milk1 tablespoon of yeast1 kneed it well2 let rise till morning4 ,work in one ounce of butter1 and mold in small rolls4 ,bake immediately4 ,,rusks4--,milk enough with one-half cup of yeast to make a pint2 make a sponge and rise1 then add one and a half cups of white sugar1 three eggs1 one-half cup of butter2 spice to your taste2 mold1 then put in pan to rise4 ,when baked1 cover the tops with sugar dissolved in milk4 ,,waffles4--,one quart of sweet or sour milk1 four eggs1 two-thirds of a cup of butter1 half a teaspoonful of salt1 three teaspoonfuls of baking-powder2 flour enough to make a nice batter4 ,if you use sour milk leave out the baking-powder1 and use two teaspoons soda4 ,splendid4 ,,yeast4--,in reference to yeast1 we advise the use of ,magic ,yeast ,cakes2 it keeps good a year1 and works quicker and better than other yeasts4 ,,suggestions ,,in ,,making ,,cake4--,it is very desirable that the materials be of the finest quality4 ,sweet1 fresh butter1 eggs1 and good flour are the first essentials4 ,the process of putting together is also quite an important feature1 and where other methods are not given in this work by contributors1 it would be well for the young housekeeper to observe the following directions3 ,never allow the butter to oil1 but soften it by putting in a moderately warm place before you commence other preparations for your cake2 then put it into an earthen dish--tin1 if not new1 will discolor your cake as you stir it--and add your sugar2 beat the butter and sugar to a cream1 add the yolks of the eggs1 then the milk1 and lastly the beaten whites of the eggs and flour4 ,spices and liquors may be added after the yolks of the eggs are put in1 and fruit should be put in with the flour4 ,the oven should be pretty hot for small cakes1 and moderate for larger4 ,to ascertain if a large cake is sufficiently baked1 pierce it with a broom-straw through the center2 if done1 the straw will come out free from dough2 if not done1 dough will adhere to the straw4 ,take it out of the tin about fifteen minutes after it is taken from the oven 7not sooner71 and do not turn it over on the top to cool4 ,,frosting4--,one pint granulated sugar1 moisten thoroughly with water sufficient to dissolve it when heated2 let it boil until it threads from the spoon1 stirring often2 while the sugar is boiling1 beat the whites of two eggs till they are firm2 then when thoroughly beaten1 turn them into a deep dish1 and when the sugar is boiled1 turn it over the whites1 beating all rapidly together until of the right consistency to spread over the cake4 ,flavor with lemon1 if preferred4 ,this is sufficient for two loaves4 ,,frosting1 ,,for ,,cake4--,one cup frosting-sugar1 two tablespoons of water boiled together2 take it off the stove1 and stir in the white of one egg beaten to a stiff froth2 stir all together well1 then frost your cake with it1 and you will never want a nicer frosting than this4 ,,chocolate ,,frosting4--,whites of two eggs1 one and one-half cups of fine sugar1 six great spoons of grated chocolate1 two teaspoons of vanilla2 spread rather thickly between layers and on top of cake4 ,best when freshly made4 ,it should be made like any frosting4 ,,icing4--,the following rules should be observed where boiled icing is not used3 ,put the whites of your eggs in a shallow earthern dish1 and allow at least a quarter of a pound or sixteen tablespoons of the finest white sugar for each egg4 ,take part of the sugar at first and sprinkle over the eggs2 beat them for about half an hour1 stirring in gradually the rest of the sugar2 then add the flavor4 ,if you use the juice of a lemon1 allow more sugar4 ,tartaric and lemon-juice whitens icing4 ,it may be shaded a pretty pink with strawberry-juice or cranberry syrup1 or colored yellow by putting the juice and rind of a lemon in a thick muslin bag1 and squeezing it hard into the egg and sugar4 ,if cake is well dredged with flour after baking1 and then carefully wiped before the icing is put on1 it will not run1 and can be spread more smoothly4 ,put frosting on to the cake in large spoonfuls1 commencing over the center2 then spread it over the cake1 using a large knife1 dipping it occasionally in cold water4 ,dry the frosting on the cake in a cool1 dry place4 ,,ice-,,cream ,,icing1 ,,for ,,white ,,cake4--,two cups pulverized white sugar1 boiled to a thick syrup2 add three teaspoons vanilla2 when cold1 add the whites of two eggs well beaten1 and flavored with two teaspoons of citric acid4 ,,icing1 ,,for ,,cakes4--,take ten whites of eggs whipped to a stiff froth1 with twenty large spoonfuls of orange-flower water4 ,this is to be laid smoothly on the cakes after they are baked4 ,then return them to the oven for fifteen minutes to harden the icing4 ,,icing4--,one pound pulverized sugar1 pour over one tablespoon cold water1 beat whites of three eggs a little1 not to a stiff froth2 add to the sugar and water1 put in a deep bowl1 place in a vessel of boiling water1 and heat4 ,it will become thin and clear1 afterward begin to thicken4 ,when it becomes quite thick1 remove from the fire and stir while it becomes cool till thick enough to spread with a knife4 ,this will frost several ordinary-sized cakes4 ,,almond ,,cake4--,take ten eggs1 beaten separately1 the yolks from the whites2 beat the yolks with half a pound of white sugar2 blanch a quarter of a pound of almonds by pouring hot water on them1 and remove the skins2 pound them in a mortar smooth2 add three drops of oil of bitter almonds2 and rose-water to prevent the oiling of the almonds4 ,stir this also into the eggs4 ,half a pound of sifted flour stirred very slowly into the eggs2 lastly1 stir in the whites1 which must have been whipped to a stiff froth4 ,pour this into the pans1 and bake immediately three-quarters of an hour4 ,,cocoanut ,,cake4--,whip the whites of ten eggs1 grate two nice cocoanuts1 and add them2 sift one pound of white sugar into half a pound of sifted flour2 stir this well2 add a little rose-water to flavor2 pour into pans1 and bake three-fourths of an hour4 ,,cocoanut ,,drops4--,one pound each grated cocoanut and sugar2 four well beaten eggs2 four tablespoonfuls of flour1 mix well1 drop on pan1 and bake4 ,,cocoanut ,,jumbles4--,take one cup butter1 two cups sugar1 three eggs well whipped1 one grated cocoanut1 stirred in lightly with the flour1 which must be sufficient to stiffen to the required consistency4 ,bake one to know when enough flour is added4 ,,coffee ,,cake4--,take three eggs1 two cups brown sugar1 one cup strong coffee1 quarter of cup of butter1 three cups flour1 one teaspoonful cream tartar1 half teaspoonful each soda and ground cinnamon and cloves1 half a nutmeg grated1 one cup of raisins1 stoned2 beat butter and sugar to a cream1 then add eggs beaten1 coffee1 flour sifted1 and cream tartar1 well mixed with it4 ,spices and raisins1 then soda dissolved in sufficient warm water to absorb it4 ,thoroughly mix1 and bake in round tins4 ,,cookies4--,two cups bright brown sugar1 one cup butter1 half cup sweet milk1 two eggs1 one teaspoonful soda1 flour enough to roll out4 ,,composition ,,cake4--,five eggs1 three cups sugar1 two cups butter1 five cups flour1 one wine-glass brandy1 one nutmeg grated1 half pound each raisins and currants1 three teaspoonfuls ,gillett's baking powder4 ,,corn ,,starch ,,cake4--,two cups pulverized sugar1 one cup butter1 cup corn starch1 two cups sifted flour1 seven eggs 7whites beaten very light71 one teaspoon soda1 two teaspoons cream tartar 7or two teaspoons caking powder instead of soda and cream tartar71 flavor with lemon4 ,in putting this together1 beat butter and sugar to a light cream1 dissolve corn starch in a cup of sweet milk1 leaving enough of the milk to dissolve the soda if it is used1 put cream of tartar or baking powder in the flour1 beat the whites of the eggs separate when the butter and sugar are ready1 put all the ingredients together first1 leaving the eggs and flour to the last4 ,,cream ,,cake4--,half pint cream1 one tablespoon butter rubbed into one tablespoon flour4 ,put the cream on the fire4 ,when it boils stir in the butter and flour mixed1 add half a tea cup sugar1 two eggs very light1 flavor with vanilla4 ,spread between cakes1 and frost or sugar top of cake to please fancy4 ,,cinnamon ,,cake4--,take two cups of brown sugar1 one cup of butter1 three-quarters cup of milk1 half cup of vinegar1 four eggs1 large tablespoon of cinnamon1 four cups of flour1 one teaspoon of soda1 two teaspoons cream tartar1 mix all but vinegar and soda1 then add vinegar1 then soda1 bake in large tin or patty pans4 ,,currant ,,cake4--,take two pounds of flour1 half a pound of butter rubbed in the flour1 half a pound of moist sugar1 a few caraway seeds1 three or four tablespoonfuls of yeast1 and a pint of milk made a little warm4 ,mix all together1 and let it stand an hour or two at the fire to rise2 then beat it up with three eggs and a half pound of currants4 ,put it into a tin1 and bake two hours in a moderate oven4 ,,cup ,,cake4--,cream half a cup of butter1 and four cups of sugar by beating2 stir in five well-beaten eggs2 dissolve one teaspoonful of soda in a cup of good milk or cream1 and six cups of sifted flour2 stir all well together1 and bake in tins4 ,,delicate ,,cake4--,mix two cups of sugar1 four of flour1 half cup butter1 half cup sweet milk1 the whites of seven eggs1 two teaspoons cream tartar1 one teaspoon soda1 rub the cream tartar in the flour and other ingredients1 and flavor to suit the taste4 ,,delicious ,,swiss ,,cake4--,beat the yolks of five eggs and one pound of sifted loaf sugar well together2 then sift in one pound of best flour1 and a large spoonful of anise seed2 beat these together for twenty minutes2 then whip to a stiff froth the five whites1 and add them2 beat all well2 then roll out the paste an inch thick1 and cut them with a molded cutter rather small2 set them aside till the next morning to bake4 ,rub the tins on which they are baked with yellow wax2 it is necessary to warm the tins to receive the wax2 then let them become cool1 wipe them1 and lay on the cakes4 ,bake a light brown4 ,,doughnuts4--,one and a half cup of sugar2 half cup sour milk1 two teaspoons soda1 little nutmeg1 four eggs1 flour enough to roll out4 ,,drop ,,cake4--- ,to one pint cream1 three eggs1 one pinch of salt1 thicken with rye till a spoon will stand upright in it1 then drop on a well buttered iron pan which must be hot in the oven4 ,,drop ,,cookies4--,whites of two eggs1 one large cup of milk1 one cup of sugar1 one-half cup of butter1 two teaspoonfuls baking-powder1 flavor with vanilla1 rose1 or nutmeg2 flour enough for thick batter1 beat thoroughly1 drop in buttered pans1 dust granulated sugar on top1 and bake with dispatch4 ,,fruit ,,cake4--,take one pint each of sour milk and sugar1 two eggs1 half pint melted butter1 two teaspoons even full of soda1 dissolve in milk flour enough to roll out into shape1 and fry in hot lard4 ,,fried ,,cakes4--,three eggs1 one cup of sugar1 one pint of new milk1 salt1 nutmeg1 and flour enough to permit the spoon to stand upright in the mixture2 add two teaspoonfuls of ,gillett's baking powder and beat until very light4 ,drop by the dessert-spoonful into boiling lard4 ,these will not absorb a bit of fat1 and are the least pernicious of the doughnut family4 ,,fruit ,,cake4--,take four pounds of brown sugar1 four pounds of good butter1 beaten to cream2 put four pounds of sifted flour into a pan2 whip thirty-two eggs to a fine froth1 and add to the creamed butter and sugar2 then take six pounds of cleaned currants1 four pounds of stoned raisins1 two pounds of cut citron1 one pound of blanched almonds1 crushed1 but not pounded1 to a paste--a large cup of molasses1 two large spoonfuls of ground ginger1 half an ounce of pounded mace1 half an ounce of grated nutmeg1 half an ounce of pounded and sifted cloves1 and one of cinnamon4 ,mix these well together1 then add four large wineglasses of good ,french brandy1 and lastly1 stir in the flour2 beat this well1 put it all into a stone jar1 cover very closely1 for twelve hours2 then make into six loaves1 and bake in iron pans4 ,these cakes will keep a year1 if attention is paid to their being put in a tin case1 and covered lightly in an airy place4 ,they improve by keeping4 ,,ginger ,,drop ,,cake4--,cup each sugar1 molasses1 lard and boiling water1 one teaspoon soda1 half teaspoon cream tartar1 stir in flour until it is as thick as cake1 add sugar and salt4 ,,ginger ,,snaps4--,take one cup each of sugar1 molasses1 butter1 half cup sour milk1 two teaspoons cream tartar1 one teaspoon soda1 flour enough to roll out1 cut into size desired and bake4 ,,ginger ,,snaps4--,two cups of ,new ,orleans molasses1 one cup of sugar1 one of butter1 one teaspoonful of soda1 one of cloves1 one of black pepper1 and two tablespoons of ginger4 ,these will keep good a month if you wish to keep them4 ,,graham ,,cakes4--,half a cup of butter1 one-half cup sugar1 one egg1 one teacup sour milk1 one-half teaspoon soda4 ,make a stiff batter by adding graham flour4 ,,good ,,graham ,,cakes4--,two cups sweet milk1 one cup sweet cream1 the white of one egg beaten to froth1 half a spoonful of salt1 dessert spoonful baking powder1 stir in stiffened graham flour until quite thick1 bake in muffin-rings or gem-tins1 until well browned on top4 ,,indian ,,breakfast ,,patties4--,to one pint of ,indian meal add one egg1 and a little salt1 pour boiling water upon it1 and fry brown immediately in pork fat4 ,cut open and put butter between1 and send to the table hot4 ,,jumbles4--,stir together till of a light brown color1 one pound sugar1 one-half pound butter1 then add eight eggs beaten to a froth1 add flour enough to make them stiff enough to roll out1 flavor with lemon1 cut in rings half an inch thick1 bake in quick oven4 ,,kisses4--,beat the whites of four eggs to a froth1 stir into them half pound powdered white sugar2 flavor with lemon1 continue to beat it until it will be in a heap2 lay the mixture on letter-paper1 in the size and shape of half an egg1 an inch apart1 then lay the paper on hard wood and place in the oven without closing it1 when they begin to look yellowish take them out and let them cool three or four minutes1 then slip a thin knife carefully under and turn them into your left hand1 take another and join the two by the sides next the paper1 then lay them in a dish handling them gently4 ,they may be batted a little harder1 the soft inside taken out and jelly substituted4 ,,light ,,fruit ,,cake4--,take one cup butter1 two cups sugar1 four of flour1 four eggs1 one teaspoon cream tartar1 half teaspoon soda1 one cup sweet milk1 one pound currants1 half pound citron4 ,,marble ,,cake1 ,,light ,,part4--,one and a half cups white sugar1 half cup butter1 half cup sweet milk1 one teaspoon cream tartar1 half teaspoon soda1 whites of four eggs1 two and half cups flour4 ,,dark ,,part4--,one cup brown sugar1 half cup each molasses1 butter and sour milk1 one teaspoon cream tartar1 one teaspoon soda1 two and a half cups flour1 yolks four eggs1 half teaspoon cloves1 allspice and cinnamon4 ,,molasses ,,cookies4--,three cups ,new ,orleans molasses1 one cup butter1 one-half cup lard1 one heaped teaspoon soda1 one tablespoon ginger1 one cup hot water4 ,roll thick4 ,better after standing4 ,,muffins4--,take two cups flour1 one cup milk1 half cup sugar1 four eggs1 one-half teaspoon each of soda and cream tartar1 one tablespoon butter4 ,bake in rings4 ,,graham ,,muffins4--,mix one pint sweet milk1 sift your flour1 then take half pound each ,graham and wheat flour1 five or six spoonfuls melted butter1 two half spoons baking powder4 ,bake in rings in very quick oven4 ,,nut ,,cake4--,mix each two tablespoons of butter and sugar1 two eggs1 one cup milk1 three cups flour1 one teaspoon cream tartar1 half teaspoon soda1 pint of nuts or almonds4 ,nuts may be sliced or not as suits taste4 ,,oat ,,cakes4--,mix fine and coarse oatmeal in equal proportions2 add sugar1 caraway-seeds1 a dust of salt to three pounds of meal1 a heaping teaspoonful of carbonate of soda2 mix all thoroughly together1 then add enough boiling water to make the whole a stiff paste2 roll out this paste quite thin1 and sprinkle meal on a griddle4 ,lay the cakes on to bake1 or toast them quite dry in a ,dutch oven in front of the fire2 they should not scorch1 but gradually dry through4 ,,orange ,,cake1 ,,the ,,most ,,delicate ,,and ,,delicious ,,cake ,,there ,,is4--,grated rind of one orange2 two cups sugar2 whites of four eggs and yolks of five2 one cup sweet milk2 one cup butter2 two large teaspoonfuls baking powder1 to be sifted through with the flour2 bake quick in jelly tins4 ,filling3 ,take white of the one egg that was left2 beat to a froth1 add a little sugar and the juice of the orange1 beat together1 and spread between the layers4 ,if oranges are not to be had1 lemons will do instead4 ,,plain ,,fruit ,,cake4--,one pound each butter beaten to a cream1 sifted sugar1 sifted flour1 twelve eggs1 whites and yolks1 beaten separately4 ,two pounds currants1 three pounds of stoned raisins chopped1 one nutmeg1 a little cinnamon and other spices1 half pint wine and brandy mixed1 one pound citron cut in slices and stuck in the batter after it is in the tin4 ,bake slowly two to three hours4 ,,plain ,,cake4--,flour1 three-quarters of a pound2 sugar1 the same quantity2 butter1 four ounces2 one egg and two tablespoonfuls of milk4 ,mix all together and bake4 ,,puffs4--,two eggs beaten very light2 one cup of milk1 one cup of flour1 and a pinch of salt4 ,the gems should be heated while making the puffs1 which are then placed in a quick oven4 ,,plum ,,cake4--,six eggs well beaten1 one pound of sugar1 the same of flour1 butter and currants1 four ounces of candied peel1 two tablespoonfuls of mixed spice4 ,when it is all mixed1 add one teaspoonful of carbonate of soda1 and one of tartaric acid4 ,beat it all up quickly and bake directly4 ,,pound ,,cake4--,take four and a half cups flour1 #c cups each butter and sugar4 ,ten eggs1 yolks and whites beaten separately4 ,mix4 ,,pork ,,cake4--,take one pound salt pork chopped fine1 boil a few minutes in half pint water1 one cup molasses1 two cups sugar1 three eggs1 two teaspoons soda1 cinnamon1 cloves1 nutmeg to taste1 one pound raisins chopped fine1 flour to make a stiff batter4 ,,rich ,,shortbread4--,two pounds of flour1 one pound butter1 and quarter pound each of the following ingredients3--,candied orange and lemon peel1 sifted loaf sugar1 blanched sweet almonds and caraway comfits4 ,cut the peel and almonds into thin slices1 and mix them with one pound and a half of flour and the sugar4 ,melt the butter1 and when cool1 pour it into the flour1 mixing it quickly with a spoon4 ,then with the hands mix it1 working in the remainder of the flour2 give it one roll out till it is an inch thick1 cut it into the size you wish1 and pinch round the edges4 ,prick the top with a fork1 and stick in some caraway comfits2 put it on white paper1 and bake on tins in a slow oven4 ,,seed ,,cake4--,take half a pound of butter and three-fourths of a pound of sugar1 creamed2 three eggs1 beaten lightly1 and two tablespoonfuls of picked and bruised caraway seed2 dissolve half a teaspoonful of soda in a cup of new milk2 mix these well together until they are about the consistency of cream2 then sift in two pounds of flour1 mix well with a knife1 and roll them out into thin cakes1 about an inch in thickness4 ,bake in a quick oven4 ,,sponge ,,cake4--,take sixteen eggs2 separate the whites from the yolks2 beat them very lightly2 sift into the yolks one pound of flour1 adding a few drops of essence of almond or lemon1 to flavor with2 then add one pound and a quarter of pulverized loaf sugar2 beat this well with a knife2 then add the whites whipped to a stiff froth4 ,have ready the pans1 and bake4 ,,sponge ,,cake1 ,,white4--,one and one-third coffee cups of sugar2 one coffee cup flour2 whites of ten eggs2 beat eggs and sugar as if for frosting2 add flour by degrees and bake4 ,,snow ,,cake4--,take one pound arrow-root1 half pound white sugar1 half pound butter1 the whites of six eggs1 flavor with lemon1 beat the butter to a cream1 stir in the sugar and arrow-root1 whisk the whites of the eggs to a stiff froth1 beat for twenty minutes4 ,bake one hour4 ,,washington ,,cake4--,one cup of sugar2 #a_/b cup of butter2 #a_/b cup sweet milk2 #b eggs2 #b cups flour2 #b teaspoons baking powder4 ,bake in layers as jelly cake4 ,jelly part3 ,one pint of grated apples2 #a egg2 #a cup of sugar2 grated rind and juice of one lemon2 put in a vessel of some kind1 and boil2 put it on the cakes hot4 ,,waffles4--,take one quart milk1 two eggs2 beat the whites and yolks separately2 four tablespoons melted butter1 two teaspoons ,gillett's baking powder1 flour to make a stiff batter4 ,bake in waffle irons4 ,,alpine ,,snow4--,wash cup of rice1 cook till tender in a covered dish to keep it white1 when nearly done add cup rich milk1 salt to taste1 stir in the beaten yolks of two eggs1 allow it to simmer for a moment1 then place in a dish1 beat the whites in two tablespoons fine sugar4 ,put the rice in little heaps upon the tin1 intermingling with pieces of red jelly1 eat with fine sugar and cream4 ,,apple ,,charlotte4--,take two pounds of apples1 pare and core and slice them into a pan and add one pound loaf sugar1 juice of three lemons and the grated rind of one1 let these boil until they become a thick mass4 ,turn into a mould and serve it cold with thick custard or cream4 ,,apple ,,cream4--,one cup thick cream1 one cup sugar1 beat till very smooth2 then beat the whites of two eggs and add2 stew apples in water till soft2 take them from the water with a fork2 steam them if you prefer4 ,pour the cream over the apples when cold4 ,,apple ,,custard4--,pare tart apples1 core them1 put them into a deep dish with a small piece of butter1 and one teaspoon of sugar and a little nutmeg1 in the opening of each apple1 pour in water enough to cook them1 when soft cool them and pour over an unbaked custard so as to cover them and bake until the custard is done4 ,,apple ,,fancy4--,pare and core apples1 stew with sugar and lemon peels1 beat four eggs to a froth1 add a cupful of grated bread crumbs1 a little sugar and nutmeg1 lay the apples in the bottom of a dish and cover with the bread crumbs1 laying a few pieces of butter over the top1 bake in a quick oven1 when done turn out upside down on a flat dish1 scatter fine sugar over the top of apples1 boil potatoes and beat fine with cream1 large piece butter and salt1 drop on tin1 make smooth on top1 score with knife1 lay a thin slice of butter on top1 then put in oven till brown4 ,,apple ,,fritters4--,one pint milk1 three eggs1 salt to taste1 as much flour as will make a batter1 beat yolks and whites of eggs separately1 add yolks to milk1 stir in the whites when mixing the batter1 have tender apples1 pare1 core1 and cut in large thin slices1 around the apple1 to be fried in hot lard1 ladle batter into spider1 lay slice of apple in centre of each quantity of batter1 fry light brown4 ,,apple ,,snow ,,balls4--,pare six apples1 cut them into quarters1 remove the cores1 reconstruct the position of the apples1 introduce into the cavities one clove and a slice of lemon peel1 have six small pudding cloths at hand and cover the apples severally in an upright position with rice1 tying them up tight1 then place them in a large saucepan of scalding water and boil one hour1 on taking them up open the top and add a little grated nutmeg with butter and sugar4 ,,arrow-,,root ,,blanc-,,mange4--,put two tablespoonfuls of arrow-root to a quart of milk1 and a pinch of salt4 ,scald the milk1 sweeten it1 and stir in the arrow-root1 which must first be wet up with some of the milk4 ,boil up once4 ,orange-water1 rose-water or lemon-peel may be used to flavor it4 ,pour into molds to cool4 ,,arrow-,,root ,,custard4--,arrow-root1 one tablespoonful2 milk1 #a pint2 sugar1 #a tablespoonful1 and #a egg4 ,mix the arrow-root with a little of the milk1 cold2 when the milk boils1 stir in the arrow-root1 egg and sugar1 previously well beaten together4 ,let it scald1 and pour into cups to cool4 ,to flavor it1 boil a little ground cinnamon in the milk4 ,,arrow-,,root ,,jelly4--,to a dessert-spoonful of the powder1 add as much cold water as will make it into a paste1 then pour on half a pint of boiling water1 stir briskly and boil it a few minutes1 when it will become a clear smooth jelly2 a little sugar and sherry wine may be added for debilitated adults2 but for infants1 a drop or two of essence of caraway seeds or cinnamon is preferable1 wine being very liable to become acid in the stomachs of infants1 and to disorder the bowels4 ,fresh milk1 either alone or diluted with water1 may be substituted for the water4 ,,baked ,,apples4--,take a dozen tart apples1 pare and core them1 place sugar and small lump of butter in centre of each1 put them in a pan with half pint of water1 bake until tender1 basting occasionally with syrup while baking1 when done1 serve with cream4 ,,chocolate ,,cream ,,custard4--,scrape quarter pound chocolate1 pour on it one teacup boiling water1 and stand it by fire until dissolved1 beat eight eggs light1 omitting the whites of two1 and stir them by degrees into a quart of milk alternately with the chocolate and three tablespoons of white sugar1 put the mixture into cups and bake #aj minutes4 ,,charlotte ,,russe4--,whip one quart rich cream to a stiff froth1 and drain well on a nice sieve4 ,to one scant pint of milk add six eggs beaten very light2 make very sweet2 flavor high with vanilla4 ,cook over hot water till it is a thick custard4 ,soak one full ounce ,coxe's gelatine in a very little water1 and warm over hot water4 ,when the custard is very cold1 beat in lightly the gelatine and the whipped cream4 ,line the bottom of your mold with buttered paper1 and the sides with sponge cake or ladyfingers fastened together with the white of an egg4 ,fill with the cream1 put in a cold place or in summer on ice4 ,to turn out dip the mold for a moment in hot water4 ,in draining the whipped cream1 all that drips through can be re-whipped4 ,,cocoa ,,snow4--,grate the white part of a cocoanut and mix it with white sugar1 serve with whipped cream1 or not1 as desired4 ,,cream ,,and ,,snow4--,make a rich boiled custard1 and put it in the bottom of a dish2 take the whites of eight eggs1 beat with rose-water1 and a spoonful of fine sugar1 till it be a strong froth2 put some milk and water into a stew-pan2 when it boils take the froth off the eggs1 and lay it on the milk and water2 boil up once2 take off carefully and lay it on the custard4 ,,baked ,,custards4--,boil a pint of cream with some mace and cinnamon2 and when it is cold1 take four yolks and two whites of eggs1 a little rose and orange-flower water1 sack1 nutmeg1 and sugar to your palate4 ,mix them well1 and bake it in cups4 ,or1 pour into a deep dish1 with or without lining or rim of paste2 grate nutmeg and lemon peel over the top1 and bake in a slow oven about thirty minutes4 ,,gooseberry ,,cream4--,boil them in milk till soft2 beat them1 and strain the pulp through a coarse sieve4 ,sweeten cream with sugar to your taste2 mix with the pulp2 when cold1 place in glasses for use4 ,,imperial ,,cream4--,boil a quart of cream with the thin rind of a lemon2 stir till nearly cold2 have ready in a dish to serve in1 the juice of three lemons strained with as much sugar as will sweeten the cream2 pour it into the dish from a large tea-pot1 holding it high1 and moving it about to mix with the juice4 ,it should be made from #f to #ab hours before it is served4 ,,jumballs4--,flour1 #a lb42 sugar1 #a lb42 make into a light paste with whites of eggs beaten fine2 add #a_/b pint of cream2 #a_/b lb4 of butter1 melted2 and #a lb4 of blanched almonds1 well beaten2 knead all together1 with a little rose-water2 cut into any form2 bake in a slow oven4 ,a little butter may be melted with a spoonful of white wine and throw fine sugar over the dish4 ,,lemon ,,puffs4--,beat and sift #a pound of refined sugar2 put into a bowl with the juice of two lemons1 and mix them together2 beat the white of an egg to a high froth2 put it into the bowl2 put in #c eggs with two rinds of lemon grated2 mix it well up1 and throw sugar on the buttered papers2 drop on the puffs in small drops1 and bake them in a moderately heated oven4 ,,lemon ,,tarts4--,pare the rinds of four lemons1 and boil tender in two waters1 and beat fine4 ,add to it #d ounces of blanched almonds1 cut thin1 #d ozs4 of lump sugar1 the juice of the lemons1 and a little grated peel4 ,simmer to a syrup4 ,when cold1 turn into a shallow tin tart dish1 lined with a rich thin puff paste1 and lay bars of the same over1 and bake carefully4 ,,macaroons4--,blanch #d ozs4 of almonds1 and pound with #d spoonfuls of orange-flower water2 whisk the whites of four eggs to a froth1 then mix it1 and #a lb4 of sugar1 sifted with the almonds to a paste2 and laying a sheet of wafer-paper on a tin1 put it on in different little cakes1 the shape of macaroons4 ,,oatmeal ,,custard4--,take two teaspoons of the finest ,scotch oatmeal1 beat it up into a sufficiency of cold water in a basin to allow it to run freely4 ,add to it the yoke of a fresh egg1 well worked up2 have a pint of scalding new milk on the fire1 and pour the oatmeal mixture into it1 stirring it round with a spoon so as to incorporate the whole4 ,add sugar to your taste1 and throw in a glass of sherry to the mixture1 with a little grated nutmeg4 ,pour it into a basin1 and take it warm in bed4 ,it will be found very grateful and soothing in cases of colds or chills4 ,some1 persons scald a little cinnamon in the milk they use for the occasion4 ,,orange ,,crumpets4--,cream1 #a pint2 new milk1 #a pint2 warm it1 and put in it a little rennet or citric acid2 when broken1 stir it gently2 lay it on a cloth to drain all night1 and then take the rinds of three oranges1 boiled1 as for preserving1 in three different waters2 pound them very fine1 and mix them with the curd1 and eight eggs in a mortar1 a little nutmeg1 the juice of a lemon or orange1 and sugar to your taste2 bake them in buttered tin pans4 ,when baked put a little wine and sugar over them4 ,,orange ,,custards4--,boil the rind of half a ,seville orange very tender2 beat it very fine in a mortar2 add a spoonful of the best brandy1 the juice of a ,seville orange1 #d ozs4 loaf sugar1 and the yolks of four eggs2 beat all together ten minutes2 then pour in gradually a pint of boiling cream2 keep beating them until they are cold2 put them into custard cups1 and set them in an earthen dish of hot water2 let them stand until they are set1 take out1 and stick preserved oranges on the top1 and serve them hot or cold4 ,,pommes ,,au ,,riz4--,peel a number of apples of a good sort1 take out the cores1 and let them simmer in a syrup of clarified sugar1 with a little lemon peel4 ,wash and pick some rice1 and cook it in milk1 moistening it therewith little by little1 so that the grains may remain whole4 ,sweeten it to taste2 add a little salt and a taste of lemon-peel4 ,spread the rice upon a dish1 mixing some apple preserve with it1 and place the apples upon it1 and fill up the vacancies between the apples with some of the rice4 ,place the dish in the oven until the surface gets brown1 and garnish with spoonfuls of bright colored preserve or jelly4 ,,raspberry ,,cream4--,mash the fruit gently1 and let it drain2 then sprinkle a little sugar over1 and that will produce more juice2 put it through a hair sieve to take out the seeds2 then put the juice to some cream1 and sweeten it2 after which1 if you choose to lower it with some milk1 it will not curdle2 which it would if put to the milk before the cream2 but it is best made of raspberry jelly1 instead of jam1 when the fresh fruit cannot be obtained4 ,,rice ,,fritters4--,one pint of cooked rice1 half cup of sweet milk1 two eggs1 a tablespoon of flour1 and a little salt4 ,have the lard hot in the skillet1 allow a tablespoon to each fritter1 fry brown on each side1 then turn same as griddle cakes4 ,if you find the rice spatters in the fat1 add a very little more flour4 ,you can judge after frying one4 ,,rice ,,croquettes4--,make little balls or oblong rolls of cooked rice2 season with salt1 and pepper if you like2 dip in egg2 fry in hot lard4 ,,rice ,,custards4--,boil #c pints of new milk with a bit of lemon-peel1 cinnamon1 and three bay leaves2 sweeten2 then mix a large spoonful of rice flour into a cup of cold milk1 very smooth2 mix it with the yolks of four eggs well beaten4 ,take a basin of the boiling milk1 and mix with the cold that has the rice in it2 add the remainder of the boiling milk2 stir it one way till it boils2 pour immediately into a pan2 stir till cool1 and add a spoonful of brandy1 or orange-flower water4 ,,rice ,,flummery4--,boil with a pint of new milk1 a bit of lemon-peel1 and cinnamon2 mix with a little cold milk1 as much rice flour as will make the whole of a good consistence1 sweeten and add a spoonful of peach-water1 or a bitter almond beaten2 boil it1 observing it does not burn2 pour it into a shape or a pint basin1 taken out the spice4 ,when cold1 turn the flummery into a dish1 and serve with cream1 milk1 or custard round2 or put a teacupful of cream into half a pint of new milk1 a glass of white wine1 half a lemon squeezed1 and sugar4 ,,rock ,,cream4--,boil a teacupful of rice till quite soft in new milk and then sweeten it with sugar1 and pile it on a dish1 lay on it current jelly or preserved fruit1 beat up the whites of five eggs with a little powdered sugar and flour1 add to this when beaten very stiff about a tablespoon of rich cream and drop it over the rice4 ,,strawberry ,,and ,,apple ,,souffle4--,stew the apple with a little lemon-peel2 sweeten them1 then lay them pretty high round the inside of a dish4 ,make a custard of the yolks of two eggs1 a little cinnamon1 sugar and milk4 ,let it thicken over a slow fire1 but not boil2 when ready1 pour it in the inside of the apple4 ,beat the whites of the eggs to a strong froth1 and cover the whole4 ,throw over it a good deal of pounded sugar1 and brown it to a fine brown4 ,any fruit made of a proper consistence does for the walls1 strawberries1 when ripe1 are delicious4 ,,strawberry ,,short-,,cake4--,first prepare the berries by picking2 after they have been well washed--the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over and through them1 then drain1 and pick them into an earthen bowl2 now take the potato-masher and bruise them and cover with a thick layer of white sugar2 now set them aside till the cake is made4 ,take a quart of sifted flour2 half a cup of sweet butter2 one egg1 well beaten2 three teaspoonfuls of baking-powder1 and milk enough to make a rather stiff dough2 knead well1 and roll with a rolling-pin till about one inch thick2 bake till a nice brown1 and when done1 remove it to the table2 turn it out of the pan2 with a light1 sharp knife1 cut it down lengthwise and crossways2 now run the knife through it1 and lay it open for a few moments1 just to let the steam escape 7the steam ruins the color of the berries72 then set the bottom crust on the platter2 cover thickly with the berries1 an inch and a half deep2 lay the top crust on the fruit2 dust thickly with powdered sugar1 and if any berry juice is left in the bowl1 pour it round the cake1 not over it1 and you will have a delicious short-cake4 ,,snow ,,cream4--,to a quart of cream add the whites of three eggs1 cut to a stiff froth1 add four spoonfuls of sweet wine1 sugar to taste1 flavor with essence of lemon4 ,whip all to a froth1 and as soon as it forms take it off and serve in glasses4 ,,stewed ,,figs4--,take four ounces of fine sugar1 the thin rind of a large lemon1 and a pint of cold water1 when the sugar is dissolved1 add one pound turkey figs1 and place the stew-pan over a moderate fire where they may heat and swell slowly1 and stew gently for two hours1 when they are quite tender1 add the juice of one lemon1 arrange them in a glass dish and serve cold4 ,,spanish ,,cream4--,dissolve in #a_/b pint of rose-water1 #a oz4 of isinglass cut small2 run it through a hair sieve2 add the yolks of three or four eggs1 beaten and mixed with half a pint of cream1 and two sorrel leaves4 ,pour it into a deep dish1 sweeten with loaf sugar powdered4 ,stir it till cold1 and put it into molds4 ,lay rings round in different colored sweetmeats4 ,add1 if you like1 a little sherry1 and a lump or two of sugar1 rubbed well upon the rind of a lemon to extract the flavor4 ,,whipped ,,cream4--,to one quart of good cream1 put a few drops of bergamot water1 a little orange-flower water1 and #a_/b lb4 of sugar4 ,when it is dissolved1 whip the cream to a froth1 and take it up with a skimmer2 drain on a sieve1 and if for icing1 let it settle half an hour before you put it into cups or glasses4 ,use that which drops into the dish under the sieve1 to make it froth the better1 adding two whites of eggs4 ,colored powdered sugar may1 if you like1 be sprinkled on the top of each4 ,,asparagus ,,omelet4--,boil a dozen of the largest and finest asparagus heads you can pick2 cut off all the green portion1 and chop it in thin slices2 season with a small teaspoonful of salt1 and about one-fourth of that quantity of soluble cayenne4 ,then beat up six eggs in a sufficient quantity of new milk to make a stiffish batter4 ,melt in the frying-pan a quarter of a pound of good1 clean dripping1 and just before you pour on the batter place a small piece of butter in the center of the pan4 ,when the dripping is quite hot1 pour on half your batter1 and as it begins to set1 place on it the asparagus tops1 and cover over with the remainder4 ,this omelet is generally served on a round of buttered toast1 with the crusts removed4 ,the batter is richer if made of cream4 ,,buttered ,,eggs4--,beat four or five eggs1 yolks and whites together1 put a quarter of a pound of butter in a basin1 and then put that in boiling water1 stir it till melted1 then pour the butter and the eggs into a sauce-pan2 keep a basin in your hand1 just hold the sauce-pan in the other over a slow part of the fire1 shaking it one way1 as it begins to warm2 pour it into a basin1 and back1 then hold it again over the fire1 stirring it constantly in the saucepan1 and pouring it into the basin1 more perfectly to mix the egg and butter until they shall be hot without boiling4 ,serve on toasted bread2 or in a basin1 to eat with salt fish1 or red herrings4 ,,corn-,,oysters4--,take a half dozen ears of sweet corn 7those which are not too old72 with a sharp knife split each row of the corn in the center of the kernel lengthwise2 scrape out all the pulp2 add one egg1 well beaten1 a little salt1 one tablespoonful of sweet milk2 flour enough to make a pretty stiff batter4 ,drop in hot lard1 and fry a delicate brown4 ,if the corn is quite young1 omit the milk1 using as little flour as possible4 ,,cheese ,,omelet4--,mix to a smooth batter three tablespoonfuls of fine flour1 with half a pint of milk4 ,beat up well the yolks and whites of four eggs1 a little salt1 and a quarter of a pound of grated old ,english cheese4 ,add these to the flour and milk1 and whisk all the ingredients together for half an hour4 ,put three ounces of butter into a frying-pan1 and when it is boiling pour in the above mixture1 fry it for a few minutes1 and then turn it carefully2 when it is sufficiently cooked on the other side1 turn it on to a hot dish and serve4 ,,irish ,,stew4--,take a loin of mutton1 cut it into chops1 season it with a very little pepper and salt1 put it into a saucepan1 just cover it with water1 and let it cook half an hour4 ,boil two dozen of potatoes1 peel and mash them1 and stir in a cup of cream while they are hot2 then line a deep dish with the potatoes1 and lay in the cooked mutton chops1 and cover them over with the rest of the potatoes2 then set it in the oven to bake4 ,make some gravy of the broth in which the chops were cooked4 ,this is a very nice dish4 ,,irish ,,stew4--,cut off the fat of part of a loin of mutton1 and cut it into chops4 ,pare1 wash1 and slice very thin some potatoes1 two onions1 and two small carrots2 season with pepper and salt4 ,cover with water in a stew-pan1 and stew gently till the meat is tender1 and the potatoes are dissolved in the gravy4 ,it may be made of beef-steaks1 or mutton and beef mixed4 ,,macaroni1 ,,dressed ,,sweet4--,boil #b ozs4 in a pint of milk1 with a bit of lemon peel1 and a good bit of cinnamon1 till the pipes are swelled to their utmost size without breaking4 ,lay them on a custard-dish1 and pour a custard over them hot4 ,serve cold4 ,,macaroni1 ,,as ,,usually ,,served4--,boil it in milk1 or a weak veal broth1 flavored with salt4 ,when tender1 put it into a dish without the liquor1 with bits of butter and grated cheese1 and over the top grate more1 and put a little more butter4 ,put the dish into a ,dutch oven1 a quarter of an hour1 and do not let the top become hard4 ,,omelet4--,six eggs beaten separately1 beaten hard1 two teaspoons of corn starch1 two tablespoons milk1 whites of eggs1 put in slow at last4 ,fry in butter4 ,,rumbled ,,eggs4--,this is very convenient for invalids1 or a light dish for supper4 ,beat up three eggs with two ounces of fresh butter1 or well-washed salt butter2 add a teaspoonful of cream or new milk4 ,put all in a saucepan and keep stirring it over the fire for nearly five minutes1 until it rises up like scuffle1 when it should be immediately dished on buttered toast4 ,,poached ,,eggs4--,break an egg into a cup1 and put it gently into boiling water2 and when the white looks quite set1 which will be in about three or four minutes1 take it up with an egg slice1 and lay it on toast and butter1 or spinach4 ,serve them hot2 if fresh laid1 they will poach well1 without breaking4 ,,savory ,,potato-,,cakes4--,quarter of a pound of grated ham1 one pound of mashed potatoes1 and a little suet1 mixed with the yolks of two eggs1 pepper1 salt and nutmeg4 ,roll it into little balls1 or cakes1 and fry it a light brown4 ,sweet herbs may be used in place of ham4 ,plain potato cakes are made with potatoes and eggs only4 ,,tomato ,,toast4--,remove the stem and all the seeds from the tomatoes2 they must be ripe1 mind1 not over ripe2 stew them to a pulp1 season with butter1 pepper and salt2 toast some bread 7not new bread71 butter it1 and then spread the tomato on each side1 and send it up to table1 two slices on each dish1 the slices cut in two2 and the person who helps it must serve with two half-slices1 not attempt to lift the top slice1 otherwise the appearance of the under slice will be destroyed4 99 99 99 99 99 ,,how ,,to ,,cook ,,fish ,,of ,,different ,,kinds ,,how ,,to ,,choose ,,anchovies4--,they are preserved in barrels1 with bay-salt2 no other fish has the fine flavor of the anchovy4 ,the best look red and mellow1 and the bones moist and oily2 the flesh should be high flavored1 the liquor reddish1 and have a fine smell4 ,,baked ,,black ,,bass4--,eight good-sized onions chopped fine2 half that quantity of bread crumbs2 butter size of hen's egg2 plenty of pepper and salt2 mix thoroughly with anchovy sauce until quite red4 ,stuff your fish with this compound and pour the rest over it1 previously sprinkling it with a little red pepper4 ,shad1 pickerel and trout are good the same way4 ,tomatoes can be used instead of anchovies1 and are more economical4 ,if using them1 take pork in place of butter1 and chop fine4 ,,boiled ,,white ,,fish4--,lay the fish open2 put it in a dripping pan with the back down2 nearly cover with water2 to one fish put two tablespoons salt1 cover tightly and simmer 7not boil7 one-half hour2 dress with gravy1 butter and pepper2 garnish with sliced eggs4 ,for sauce use a piece of butter the size of an egg1 one tablespoon of flour1 one half pint boiling water2 boil a few minutes1 and add three hard boiled eggs1 sliced4 ,,fresh ,,broiled ,,white ,,fish4--,wash and drain the fish3 sprinkle with pepper and lay with the inside down upon the gridiron1 and broil over fresh bright coals4 ,when a nice brown1 turn for a moment on the other side1 then take up and spread with butter4 ,this is a very nice way of broiling all kinds of fish1 fresh or salted4 ,a little smoke under the fish adds to its flavor4 ,this may be made by putting two or three cobs under the gridiron4 ,,to ,,boil ,,codfish4--,if boiled fresh1 it is watery2 but it is excellent if salted1 and hung for a day1 to give it firmness4 ,wash and clean the fish well1 and rub salt inside of it2 tie it up1 and put it on the fire in cold water2 throw a handful of salt into the fish-kettle4 ,boil a small fish #ae minutes2 a large one #cj minutes4 ,serve it without the smallest speck and scum2 drain4 ,garnish it with lemon1 horseradish1 the milt1 roe1 and liver4 ,oyster or shrimp sauce may be used4 ,,chowder4--,five pounds of codfish cut in squares2 fry plenty of salt pork cut in thin slices2 put a layer of pork in your kettle1 then one of fish2 one of potatoes in thick slices1 and one of onions in slices2 plenty of pepper and salt2 repeat as long as your materials last1 and finish with a layer of ,boston crackers or crusts of bread4 ,water sufficient to cook with1 or milk if you prefer4 ,cook one-half hour and turn over on your platter1 disturbing as little as possible4 ,clams and eels the same way4 ,,clam ,,fritters4--,twelve clams chopped or not1 one pint milk1 three eggs1 add liquor from clams2 salt and pepper1 and flour enough for thin batter4 ,fry in hot lard4 ,,clam ,,stew4--,lay the clams on a gridiron over hot coals1 taking them out of the shell as soon as open1 saving the juice2 add a little hot water1 pepper1 a very little salt and butter rolled in flour sufficient for seasoning2 cook for five minutes and pour over toast4 ,,eels1 ,,to ,,stew4--,of the above fish1 that of the silver kind is preferable to its congener1 and1 therefore1 ought to be procured for all cuisine purposes4 ,take from three to four pounds of these eels1 and let the same be thoroughly cleansed1 inside and out1 rescinding the heads and tails from the bodies4 ,cut them into pieces three inches in length each1 and lay them down in a stew pan1 covering them with a sufficiency of sweet mutton gravy to keep them seething over a slow fire1 when introduced into the pan1 for twenty minutes4 ,add to the liquor1 before you place your eels into it1 a quarter of an ounce of whole black pepper1 quarter of an ounce of allspice1 with one or two pieces of white ginger4 ,thicken with a light admixture of flour and butter1 stirring it carefully round1 adding thereto1 at the same time1 one gill of good port wine1 and half a gill of sweet ketchup4 ,lemon-peel and salt may be added in accordance with your taste4 ,,how ,,to ,,keep ,,fish ,,sound4--,to prevent meat1 fish1 etc41 going bad1 put a few pieces of charcoal into the sauce-pan wherein the fish or flesh is to be boiled4 ,,how ,,to ,,render ,,boiled ,,fish ,,firm4--,add a little saltpetre to the salt in the water in which the fish is to be boiled2 a quarter of an ounce to one gallon4 ,,fish ,,balls4--,bone1 cooked fresh1 or salt fish1 add double the quantity of mashed potatoes1 one beaten egg1 a little butter1 pepper and salt to taste4 ,make in cakes or balls2 dredge with flour and fry in hot lard4 ,,potted ,,fish4--,take out the back-bone of the fish2 for one weighing two pounds take a tablespoon of allspice and cloves mixed2 these spices should be put into bags of not too thick muslin2 put sufficient salt directly upon each fish2 then roll in cloth1 over which sprinkle a little cayenne pepper2 put alternate layers of fish1 spice and sago in an earthen jar2 cover with the best cider vinegar2 cover the jar closely with a plate and over this put a covering of dough1 rolled out to twice the thickness of pie crust4 ,make the edges of paste1 to adhere closely to the sides of the jar1 so as to make it air-tight4 ,put the jar into a pot of cold water and let it boil from three to five hours1 according to quantity4 ,ready when cold4 ,,how ,,to ,,broil ,,or ,,roast ,,fresh ,,herrings4--,scale1 gut and wash2 cut off the heads2 steep them in salt and vinegar ten minutes2 dust them with flour1 and broil them over or before the fire1 or in the oven4 ,serve with melted butter and parsley4 ,herrings are nice jarred1 and done in the oven1 with pepper1 cloves1 salt1 a little vinegar1 a few bay-leaves1 and a little butter4 ,,how ,,to ,,fry ,,fresh ,,herrings4--,slice small onions1 and lay in the pan with the herrings2 add a little butter1 and fry them4 ,perhaps it is better to fry the onions separately with a little parsley1 and butter or drip4 ,,how ,,to ,,pot ,,herrings4--,clean1 cut off the heads1 and lay them close in an earthen pot4 ,strew a little salt between every layer2 put in cloves1 mace1 whole pepper1 cayenne and nutmeg2 fill up the jar with vinegar1 water1 and a quarter of a pint of sherry1 cover1 tie down2 bake in an oven1 and when cold pot it for use4 ,a few anchovies and bay leaves intermixed will improve the flavor much4 ,,buttered ,,lobsters4--,pick the meat out1 cut it1 and warm with a little brown gravy1 nutmeg1 salt1 pepper and butter1 with a little flour4 ,if done white1 a little white gravy and cream4 ,,curry ,,of ,,lobster4--,take them from the shells1 and lay into a pan1 with a small piece of mace1 three or four spoonfuls of veal gravy1 and four of cream2 rub smooth one or two teaspoonfuls of curry-powder1 a teaspoonful of flour1 and an ounce of butter1 simmer an hour2 squeeze half a lemon in1 and add salt4 ,,lobster ,,chowder4--,four or five pounds of lobster1 chopped fine2 take the green part and add to it four pounded crackers2 stir this into one quart of boiling milk2 then add the lobster1 a piece of butter one-half the size of an egg1 a little pepper and salt1 and bring it to a boil4 ,,how ,,to ,,boil ,,mackerel4--,rub them with vinegar2 when the water boils1 put them in with a little salt1 and boil gently #ae minutes4 ,serve with fennel and parsley chopped1 boil1 and put into melted butter1 and gooseberry sauce4 ,,salt ,,mackerel4--,soak the fish for a few hours in lukewarm water1 changing the water several times2 then put into cold water loosely tied in cloths1 and let the fish come to a boil1 turning off the water once1 and pouring over the fish hot water from the tea-kettle2 let this just come to a boil1 then take them out and drain them1 lay them on a platter1 butter and pepper them1 and place them for a few moments in the oven4 ,serve with sliced lemons1 or with any fish sauce4 ,,how ,,to ,,fry ,,oysters4--,use the largest and best oysters2 lay them in rows upon a clean cloth and press another upon them1 to absorb the moisture2 have ready several beaten eggs2 and in another dish some finely crushed crackers3 in the frying pan heat enough butter to entirely cover the oysters2 dip the oysters first into the eggs1 then into the crackers1 rolling it or them over1 that they may become well incrusted2 drop into the frying pan and fry quickly to a light brown4 ,serve dry and let the dish be warm4 ,a chafing dish is best4 ,,oyster ,,patties4--,make some rich puff paste and bake it in very small tin patty pans2 when cool1 turn them out upon a large dish2 stew some large fresh oysters with a few cloves1 and a little mace and nutmeg2 then add the yolk of one egg1 boiled hard and grated2 add a little butter1 and as much of the oyster liquor as will cover them4 ,when they have stewed a little while1 take them off the pan and set them to cool4 ,when quite cold1 lay two or three oysters in each shell of puff paste4 ,,oysters1 ,,stewed4--,in all cases1 unless shell oysters1 wash and drain2 mix half a cup of butter and a tablespoon of corn starch2 put with the oysters in a porcelain kettle2 stir until they boil2 add two cups of cream or milk2 salt to taste2 do not use the liquor of the oysters in either stewing or escaloping4 ,,oysters ,,stewed4--,scald the oysters in their own liquor1 then take them out1 beard them1 and strain the liquor carefully from the grit4 ,put into a stewpan an ounce of butter1 with sufficient flour dredged in to dry it up2 add the oyster liquor1 and a blade of pounded mace1 a little cayenne1 and a very little salt to taste2 stir it well over a brisk fire with a wooden spoon1 and when it comes to the boil1 throw in your oysters1 say a dozen and a half or a score1 and a good tablespoonful of cream1 or more1 if you have it at hand4 ,shake the pan over the fire1 and let it simmer for one or two minutes1 but not any longer1 and do not let it boil1 or the fish will harden4 ,serve in a hot dish1 garnished with sippets of toasted bread4 ,some persons think that the flavor is improved by boiling a small piece of lemon-peel with the oyster liquor1 taking it out1 however1 before the cream is added4 ,,oysters ,,scolloped4--,beard and trim your oysters1 and strain the liquor4 ,melt in a stewpan1 with a dredging of flour sufficient to dry it up1 an ounce of butter1 and two tablespoonfuls of white stock1 and the same of cream2 the strained liquor and pepper1 and salt to taste4 ,put in the oysters and gradually heat them through1 but be sure not to let them boil4 ,have your scallop-shells buttered1 lay in the oysters1 and as much liquid as they will hold2 cover them well over with bread-crumbs1 over which spread1 or drop1 some tiny bits of butter4 ,brown them in the oven1 or before the fire1 and serve while very hot4 ,,oysters1 ,,to ,,pickle4--,take two hundred of the plumpest1 nicest oysters to be had1 open them1 saving the liquor1 remove the beards1 put them1 with the liquor1 into a stewpan1 and let them simmer for twenty minutes over a very gentle fire1 taking care to skim them well4 ,take the stewpan off the fire1 take out the oysters1 and strain the liquor through a fine cloth1 returning the oysters to the stewpan4 ,add to a pint of the hot liquor half an ounce of mace1 and half an ounce of cloves2 give it a boil1 and put it in with the oysters1 stirring the spice well in amongst them4 ,then put in about a spoonful of salt1 three-quarters of a pint of white-wine vinegar1 and one ounce of whole pepper1 and let the oysters stand until they are quite cold4 ,they will be ready for use in about twelve or twenty-four hours2 if to be kept longer they should be put in wide-mouthed bottles1 or stone jars1 and well drawn down with bladder4 ,it is very important that they should be quite cold before they are put into the bottles1 or jars4 ,,salmon1 ,,to ,,boil4--,clean it carefully1 boil it gently with salt and a little horse radish2 take it out of the water as soon as done4 ,let the water be warm if the fish be split4 ,if underdone it is very unwholesome4 ,serve with shrimp1 lobster1 or anchovy sauce1 and fennel and butter4 ,,salmon1 ,,to ,,marinate4--,cut the salmon in slices2 take off the skin and take out the middle bone2 cut each slice asunder2 put into a saucepan and season with salt1 pepper1 #f cloves1 a sliced onion1 some whole chives1 a little sweet basil1 parsley1 and a bay leaf2 then squeeze in the juice of three lemons1 or use vinegar4 ,let the salmon lie in the marinate for two hours2 take it out2 dry with a cloth2 dredge with flour1 and fry brown in clarified butter2 then lay a clean napkin in a dish2 lay the slices upon it2 garnish with fried parsley4 ,,salt ,,cod1 ,,to ,,dress4--,soak the cod all night in #b parts water1 and one part vinegar4 ,boil2 and break into flakes on the dish2 pour over it boiled parsnips1 beaten in a mortar1 and then boil up with cream1 and a large piece of butter rolled in a bit of flour4 ,it may be served with egg-sauce instead of parsnip1 or boiled and served without flaking with the usual sauce4 ,all ,salt ,fish may be done in a similar way4 ,pour egg-sauce over it1 or parsnips1 boiled and beaten fine with butter and cream4 ,,how ,,to ,,boil ,,sturgeon--,water1 #b quarts2 vinegar1 #a pint2 a stick of horseradish2 a little lemon-peel1 salt1 pepper1 a bay leaf4 ,in this boil the fish2 when the fish is ready to leave the bones1 take it up2 melt #a_/b lb4 of butter2 add an anchovy1 some mace1 a few shrimps1 good mushroom ketchup1 and lemon juice2 when it boils1 put in the dish2 serve with the sauce2 garnish with fried oysters1 horseradish and lemon4 ,,how ,,to ,,broil ,,sturgeon4--,cut slices1 rub beaten eggs over them1 and sprinkle them with crumbs of bread1 parsley1 pepper and salt2 wrap them in white paper1 and broil gently4 ,use for sauce1 butter1 anchovy and soy4 ,,how ,,to ,,dress ,,fresh ,,sturgeon4--,cut slices1 rub egg over them1 then sprinkle with crumbs of bread1 parsley1 pepper1 salt2 fold them in paper1 and broil gently4 ,sauce2 butter1 anchovy and soy4 ,,how ,,to ,,roast ,,sturgeon4--,put a piece of butter1 rolled in flour1 into a stewpan with four cloves1 a bunch of sweet herbs1 two onions1 some pepper and salt1 half a pint of water and a glass of vinegar4 ,set it over the fire till hot2 then let it become lukewarm1 and steep the fish in it an hour or two4 ,butter a paper well1 tie it round1 and roast it without letting the spit run through4 ,serve with sorrel and anchovy sauce4 ,,trout1 ,a-,,la-,,genevoise--,clean the fish well2 put it into the stewpan1 adding half champagne and half sherry wine4 ,season it with pepper1 salt1 an onion1 a few cloves stuck in it1 and a small bunch of parsley and thyme2 put in it a crust of ,french bread2 set it on a quick fire4 ,when done take the bread out1 bruise it and thicken the sauce3 add flour and a little butter1 and boil it up4 ,lay the fish on the dish1 and pour the sauce over it4 ,serve it with sliced lemon and fried bread4 ,,how ,,to ,,broil ,,trout--,wash1 dry1 tie it1 to cause it to keep its shape2 melt butter1 add salt1 and cover the trout with it4 ,broil it gradually in a ,dutch oven1 or in a common oven4 ,cut an anchovy small1 and chop some capers4 ,melt some butter with a little flour1 pepper1 salt1 nutmeg1 and half a spoonful of vinegar4 ,pour it over the trout and serve it hot4 99 99 99 99 99 ,,how ,,to ,,choose ,,and ,,cook ,,game ,,how ,,to ,,choose ,,ducks--,a young duck should have supple feet1 breast and belly hard and thick4 ,a tame duck has dusky yellow feet4 ,they should be picked dry1 and ducklings scalded4 ,,how ,,to ,,roast ,,ducks4--,carefully pick1 and clean the inside4 ,boil two or three onions in two waters2 chop them very small4 ,mix the onions with about half the quantity of sage leaves1 bread crumbs finely powdered1 a spoonful of salt1 and a little cayenne paper2 beat up the yolk of an egg1 and rub the stuffing well together4 ,with a brisk fire roast about #ce minutes4 ,serve with gravy sauce4 ,,how ,,to ,,stew ,,ducks4--,lard two young ducks down each side the breast2 dust with flour2 brown before the fire2 put into a stewpan with a quart of water1 a pint of port wine1 a spoonful of walnut ketchup1 the same of browning1 one anchovy1 a clove of garlick1 sweet herbs and cayenne pepper4 ,stew till they are tender1 about half an hour2 skim and strain1 and pour over the duck4 ,,how ,,to ,,hash ,,partridge4--,cut up the partridges as for eating2 slice an onion into rings2 roll a little butter in flour2 put them into the tossing pan1 and shake it over the fire till it boils2 put in the partridge with a little port wine and vinegar2 and when it is thoroughly hot1 lay it on the dish with sippets round it2 strain the sauce over the partridge1 and lay on the onion in rings4 ,,how ,,to ,,pot ,,partridge4--,clean them nicely2 and season with mace1 allspice1 white pepper and salt1 in fine powder4 ,rub every part well2 then lay the breast downward in a pan1 and pack the birds as closely as you possibly can4 ,put a good deal of butter on them2 then cover ,transcriber's note3 the original reads he pan the pan with a coarse flour paste and a paper over1 tie it close1 and bake4 ,when cold1 put the birds into pots1 and cover with butter4 ,,how ,,to ,,roast ,,partridge4--,roast them like a turkey1 and when a little under roasted1 dredge them with flour1 and baste them with butter2 let them go to table with a fine froth2 put gravy sauce in the dish1 and bread sauce on the table4 ,,how ,,to ,,stew ,,partridge4--,truss as for roasting2 stuff the craws1 and lard them down each side of the breast2 roll a lump of butter in pepper1 salt and beaten mace1 and put them inside2 sew up the vents2 dredge them well and fry a light brown2 put them into a stewpan with a quart of good gravy1 a spoonful of sherry wine1 the same of mushroom ketchup1 a teaspoonful of lemon pickle1 and a little mushroom powder1 one anchovy1 half a lemon1 a sprig of sweet marjoram2 cover the pan close1 and stew half an hour2 take out1 and thicken the gravy2 boil a little1 and pour it over the partridge1 and lay round them artichoke buttons1 boiled1 and cut in quarters1 and the yolks of four hard eggs1 if agreeable4 ,,how ,,to ,,roast ,,pheasant4--,roast them as turkey2 and serve with a fine gravy 7into which put a very small bit of garlic7 and bread sauce4 ,when cold1 they may be made into excellent patties1 but their flavor should not be overpowered by lemon4 ,,how ,,to ,,roast ,,plovers4--,roast the green ones in the same way as woodcocks and quails1 without drawing1 and serve on a toast4 ,grey plovers may be either roasted or stewed with gravy1 herbs and spice4 ,,how ,,to ,,fricassee ,,quails4--,having tossed them up in a sauce-pan with a little melted butter and mushrooms1 put in a slice of ham1 well beaten1 with salt1 pepper1 cloves and savory herbs2 add good gravy1 and a glass of sherry2 simmer over a slow fire2 when almost done1 thicken the ragout with a good cullis1 7i4 e4 a good broth1 strained1 gelatined1 etc47 or with two or three eggs1 well beaten up in a little gravy4 ,,how ,,to ,,roast ,,quails4--,roast them without drawing and serve on toast4 ,butter only should be eaten with them1 as gravy takes off the fine flavor4 ,the thigh and the back are the most esteemed4 ,,how ,,to ,,roast ,,rabbits4--,baste them with butter1 and dredge them with flour2 half an hour will do them at a brisk fire2 and if small1 twenty minutes4 ,take the livers with a bunch of parsley1 boil them1 and chop them very fine together2 melt some butter1 and put half the liver and parsley into the butter2 pour it into the dish1 and garnish the dish with the other half2 roast them to a fine light brown4 ,,how ,,to ,,make ,,rabbit ,,taste ,,like ,a ,,hare4--,choose one that is young1 but full grown2 hang it in the skin three or four days2 then skin it1 and lay it1 without washing1 in a seasoning of black pepper and allspice in a very fine powder1 a glass of port wine1 and the same quantity of vinegar4 ,baste it occasionally for #dj hours1 then stuff it and roast it as a hare1 and with the same sauce4 ,do not wash off the liquor that it was soaked in4 ,,how ,,to ,,roast ,,snipes--,do not draw them4 ,split them2 flour them1 and baste with butter4 ,toast a slice of bread brown2 place it in the dish under the birds for the trail to drop on4 ,when they are done enough1 take up1 and lay them on the toast2 put good gravy in the dish4 ,serve with butter1 and garnish with orange or lemon4 ,,snipe ,,pie--,bone #d snipes1 and truss them4 ,put in their inside finely chopped bacon1 or other forcemeat2 put them in the dish with the breast downwards1 and put forcemeat balls around them4 ,add gravy made of butter1 and chopped veal and ham1 parsley1 pepper and shalots4 ,cover with nice puff paste2 close it well to keep in the gravy4 ,when nearly done1 pour in more gravy1 and a little sherry wine4 ,bake two or three hours4 ,,how ,,to ,,fry ,,venison--,cut the meat into slices1 and make a gravy of the bones2 fry it of a light brown1 and keep it hot before the fire2 put butter rolled in flour into the pan1 and stir it till thick and brown2 add #a_/b lb4 of loaf sugar powdered1 with the gravy made from the bones1 and some port wine4 ,let it be as thick as cream2 squeeze in a lemon2 warm the venison in it2 put it in the dish1 and pour the sauce over it4 99 99 99 99 99 ,,how ,,to ,,make ,,ice ,,creams ,,water-,,ice ,,and ,,jellies ,,to ,,mold ,,ices--,fill your mold as quickly as possible with the frozen cream1 wrap it up in paper1 and bury it in ice and salt1 and let it remain for an hour or more to harden4 ,for dishing1 have the dish ready1 dip the mold in hot water for an instant1 wipe it1 take off the top and bottom covers1 and turn it into the dish4 ,this must be done expeditiously4 ,in molding ices1 it is advisable not to have the cream too stifly frozen before putting it into the mold4 ,,ice ,,cream--,take two quarts milk1 one pint cream1 three eggs beaten very light1 and two teaspoons of arrowroot2 boil in one-half pint milk1 strain eggs1 arrow-root1 and flavor to suit1 then freeze4 ,,ginger ,,ice ,,cream--,bruise six ounces of the best preserved ginger in a mortar2 add the juice of one lemon1 half a pound of sugar1 one pint of cream4 ,mix well2 strain through a hair sieve2 freeze4 ,one quart4 ,,italian ,,ice ,,cream--,rasp two lemons on some sugar1 which1 with their juice1 add to one pint of cream1 one glass of brandy1 half a pound of sugar2 freeze4 ,one quart4 ,,lemon ,,ice ,,cream--,take one pint of cream1 rasp two lemons on sugar2 squeeze them1 and add the juice with half a pound of sugar4 ,mix2 freeze4 ,one quart4 ,,pine-,,apple ,,ice ,,cream--,take one pound of pineapple1 when peeled1 bruise it in a marble mortar1 pass it through a hair sieve1 add three-quarters of a pound of powdered sugar1 and one pint of cream4 ,freeze4 ,,raspberry ,,and ,,currant ,,ice ,,cream--,take one pound of raspberries1 half a pound of red currants1 three-quarters of a pound of sugar1 and one pint of cream4 ,strain1 color and freeze4 ,one quart4 ,,strawberry ,,ice ,,cream--,take two pounds of fresh strawberries1 carefully picked1 and1 with a wooden spoon1 rub them through a hair sieve1 and about half a pound of powdered sugar1 and the juice of one lemon2 color with a few drops of prepared cochineal2 cream1 one pint2 then freeze4 ,this will make a reputed quart4 ,when fresh strawberries are not in season take strawberry jam1 the juice of two lemons1 cream1 to one quart4 ,color1 strain1 and freeze4 ,milk may be substituted for cream1 and makes good ices4 ,if too much sugar is used1 the ices will prove watery1 or1 perhaps not freeze at all4 ,,vanilla ,,ice ,,cream--,pound one stick of vanilla1 or sufficient to flavor it to palate1 in a mortar1 with half a pound of sugar2 strain through a sieve upon the yolks of two eggs1 put it into a stewpan1 with half a pint of milk2 simmer over a slow fire1 stirring all the time1 the same as custard2 when cool add one pint of cream and the juice of one lemon2 freeze4 ,one quart4 ,,cherry ,,water-,,ice--,one lb4 cherries1 bruised in a mortar with the stones2 add the juice of two lemons1 half a pint of water1 one pint of clarified sugar1 one glass of noyeau1 and a little color2 strain2 freeze4 ,one quart4 ,,lemon ,,water-,,ice4--,take two lemons1 and rasp them on sugar1 the juice of six lemons1 the juice of one orange1 one pint of clarified sugar1 and half a pint of water4 ,mix2 strain through a hair sieve2 freeze4 ,one quart4 ,,melon ,,water-,,ice4--,half a lb4 of ripe melon pounded in a mortar1 two ounces of orange-flower water1 the juice of two lemons1 half a pint of water and one pint of clarified sugar2 strain2 freeze4 ,one quart4 ,,strawberry ,,or ,,raspberry ,,water-,,ice4--,one pound of scarlet strawberries or raspberries1 half a pound currants1 half a pint of water1 one pint of clarified sugar1 and a little color2 strain and freeze4 ,one quart4 ,,apple ,,jelly4--,cut the apples and boil in water to cover1 boil down1 then strain1 and take a pound of sugar to a pint of juice1 then boil fifteen minutes hard4 ,,apple ,,jelly4--,cut off all spots and decayed places on the apples2 quarter them1 but do not pare or core them2 put in the peel of as many lemons as you like1 about two to six or eight dozen of the apples2 fill the preserving-pan1 and cover the fruit with spring water2 boil them till they are in pulp1 then pour them into a jelly-bag2 let them strain all night1 do not squeeze them4 ,to every pint of juice put one pound of white sugar2 put in the juice of the lemons you had before pared1 but strain it through muslin4 ,you may also put in about a teaspoonful of essense of lemon2 let it boil for at least twenty minutes2 it will look redder than at first2 skim it well at the time4 ,put it either in shapes or pots1 and cover it the next day4 ,it ought to be quite stiff and very clear4 ,,apple ,,jelly4--,prepare twenty golden pippins2 boil them in a pint and a half of water from the spring till quite tender2 then strain the liquor through a colander4 ,to every pint put a pound of fine sugar2 add cinnamon1 grated orange or lemon2 then boil to a jelly4 ,,another4--,prepare apples as before1 by boiling and straining2 have ready half an ounce of isinglass boiled in half a pint of water to a jelly2 put this to the apple-water and apple1 as strained through a coarse sieve2 add sugar1 a little lemon-juice and peel2 boil all together1 and put into a dish4 ,take out the peel4 ,,calf',s ,,foot ,,lemon ,,jelly--,boil four quarts of water with three calf's feet1 or two cow heels1 till half wasted2 take the jelly from the fat and sediment1 mix with it the juice of a ,seville orange and twelve lemons1 the peels of three ditto1 the whites and shells of twelve eggs1 sugar to taste1 a pint of raisin wine1 #a oz4 of coriander seeds1 #a_/d oz4 of allspice1 a bit of cinnamon1 and six cloves1 all bruised1 after having mixed them cold4 ,the jelly should boil fifteen minutes without stirring2 then clear it through a flannel bag4 ,,cherry ,,jelly4--,cherries1 #e lbs42 stone them2 red currants1 #b lbs42 strain them1 that the liquor may be clear2 add #b lbs4 of sifted loaf sugar1 and #b ozs4 of isinglass4 ,,chocolate ,,caramel--,one pint milk1 half pound butter1 half pound ,cadbury's chocolate1 three pounds sugar1 two spoons vanilla4 ,boil slowly until brittle4 ,,currant ,,jelly1 ,,red ,,or ,,black--,strip the fruit1 and in a stone jar stew them in a saucepan of water or on the fire2 strain off the liquor1 and to every pint weigh #a lb4 of loaf sugar2 put the latter in large lumps into it1 in a stone or ,china vessel1 till nearly dissolved2 then put it into a pre-serving-pan2 simmer and skim4 ,when it will jelly on a plate put it in small jars or glasses4 ,,green ,,gooseberry ,,jelly--,place the berries in hot water on a slow fire till they rise to the surface2 take off2 cool with a little water1 add also a little vinegar and salt to green them4 ,in two hours drain1 and put them in cold water a minute2 drain1 and mix with an equal weight of sugar2 boil slowly #bj minutes2 sieve1 and put into glasses4 ,,iceland ,,moss ,,jelly--,moss1 #a_/b to #a oz42 water1 #a quart4 ,simmer down to #a_/b pint4 ,add fine sugar and a little lemon juice4 ,it may be improved with #a_/d ounce of isinglass4 ,the moss should first be steeped in cold water an hour or two4 ,,isinglass ,,jelly--,boil one ounce of isinglass in a quart of water1 with #a_/d ounce of ,jamaica pepper-corns or cloves1 and a crust of bread1 till reduced to a pint4 ,add sugar4 ,it keeps well1 and may be taken in wine and water1 milk1 tea1 soup1 etc4 ,,lemon ,,jelly ,,cake--,take four eggs1 one cup sugar1 butter the size of an egg1 one and a half cups flour1 half cup sweet milk1 two teaspoons of baking powder4 ,jelly4--,one grated lemon1 one grated apple1 one egg1 one cup sugar1 beat all together1 put in a tin and stir till boils4 ,,lemon ,,jelly--,take one and a half packages of gelatine1 one pint cold water1 soak two hours1 then add two teacups sugar1 one pint boiling water2 stir all together1 add the juice of two lemons or one wineglass wine1 strain through a cloth1 and put in a mold4 ,,orange ,,jelly--,it may be made the same as lemon jelly1 which see4 ,grate the rind of two ,seville and of two ,china oranges1 and two lemons2 squeeze the juice of three of each1 and strain1 and add to the juice a quarter of a pound of lump sugar1 a quarter of a pint of water1 and boil till it almost candies4 ,have ready a quart of isinglass jelly made with two ounces2 put to it the syrup1 boil it once up2 strain off the jelly1 and let it stand to settle as above1 before it is put into the mold4 ,,quince ,,jelly--,cut in pieces a sufficient quantity of quinces2 draw off the juice by boiling them in water1 in which they ought only to swim1 no more4 ,when fully done drain1 and have ready clarified sugar1 of which put one spoonful to two of the juice2 bring the sugar to the souffle2 add the juice1 and finish4 ,when it drops from the skimmer it is enough2 take it off1 and pot it4 ,,jelly ,,of ,,siberian ,,crabs--,take off the stalks1 weigh and wash the crabs4 ,to each one and a half pounds1 add one pint of water4 ,boil them gently until broken1 but do not allow them to fall to a pulp4 ,pour the whole through a jelly-bag1 and when the juice is quite transparent weigh it2 put it into a clean preserving-pan1 boil it quickly for ten minutes1 then add ten ounces of fine sugar to each pound of juice2 boil it from twelve to fifteen minutes1 skim it very clean1 and pour into molds4 ,,siberian ,,crab-,,apple ,,jelly--,mash the crab apples1 take off steins and heads1 put in pot1 cover with water1 let them boil to a pulp1 then turn them in a flannel bag1 and leave all night to strain1 then add one pound of sugar to a pint of juice1 boil ten to fifteen minutes1 skim and put in jelly glasses4 ,,siberian ,,crab ,,jelly--,fill a large flannel bag with crabs4 ,put the bag in a preserving-pan of spring water1 and boil for about seven hours2 then take out the bag1 and fill it so that all the syrup can run through1 and the water that remains in the pan2 and to each pint of syrup add one pound of loaf sugar1 and boil for about an hour1 and it will be a clear1 bright red jelly4 99 99 99 99 99 ,telegraph wires have to be renewed every five or seven years4 ,the ,western ,union ,telegraph ,company exchange about one thousand tons of old wire for new every year4 ,the new wire costs from seven to eight cents per pound1 and for the old about one-eighth of a cent a pound is allowed4 99 99 99 99 99 ,,how ,,to ,,select ,,and ,,cook ,,meats ,,how ,,to ,,dress ,,bacon ,,and ,,beans--,when you dress beans and bacon1 boil the bacon by itself1 and the beans by themselves1 for the bacon will spoil the color of the beans4 ,always throw some salt into the water and some parsley nicely picked4 ,when the beans are done enough1 which you will know by their being tender1 throw them into a colander to drain4 ,take up the bacon and skin it2 throw some raspings of the bread over the top1 and if you have a salamander1 make it red hot1 and hold it over it to brown the top of the bacon2 if you have not one1 set it before the fire to brown4 ,lay the beans in the dish1 and the bacon in the middle on the top1 and send them to table1 with butter in a tureen4 ,,corned ,,beef--,make the following pickle3 ,water1 #b gallons2 salt1 #b-a_/b lbs42 molasses1 #a_/b lb42 sugar1 #a lb42 saltpetre1 #a-a_/b ozs42 pearlash1 #a_/d oz4 ,boil all together2 skim1 and pour the pickle on about #be lbs4 of beef4 ,let it stay in a few days4 ,boil in plenty of water when cooked to remove the salt1 and eat with it plenty of vegetables4 ,it is nice to eat cold1 and makes excellent sandwiches4 ,,rolled ,,beef--,hang three ribs three or four days2 take out the bones from the whole length1 sprinkle it with salt1 roll the meat tight and roast it4 ,nothing can look nicer4 ,the above done with spices1 etc41 and baked as hunters' beef is excellent4 ,,beef1 ,,rolled ,,to ,,equal ,,hare--,take the inside of a large sirloin1 soak it in a glass of port wine and a glass of vinegar mixed1 for forty-eight hours2 have ready a very fine stuffing1 and bind it up tight4 ,roast it on a hanging spit2 and baste it with a glass of port wine1 the same quantity of vinegar1 and a teaspoonful of pounded allspice4 ,larding it improves the look and flavor2 serve with a rich gravy in the dish2 currant-jelly and melted butter in tureens4 ,,round ,,of ,,beef--,should be carefully salted and wet with the pickle for eight or ten days4 ,the bone should be cut out first1 and the beef skewered and tied up to make it quite round4 ,it may be stuffed with parsley1 if approved1 in which case the holes to admit the parsley must be made with a sharp pointed knife1 and the parsley coarsely cut and stuffed in tight4 ,as soon as it boils1 it should be skimmed3 and afterwards kept boiling very gently4 ,,beef ,,steak1 ,,stewed--,peel and chop two spanish onions1 cut into small parts four pickled walnuts1 and put them at the bottom of a stewpan2 add a teacupful of mushroom ketchup1 two teaspoonfuls of walnut ditto1 one of shalot1 one of chile vinegar1 and a lump of butter4 ,let the rump-steak be cut about three-quarters of an inch thick1 and beat it flat with a rolling-pin1 place the meat on the top of the onions1 etc41 let it stew for one hour and a half1 turning it every twenty minutes4 ,ten minutes before serving up1 throw a dozen oysters with the liquor strained4 ,,beef ,,steak ,,and ,,oyster ,,sauce--,select a good1 tender rump-steak1 about an inch thick1 and broil it carefully4 ,nothing but experience and attention will serve in broiling a steaks2 one thing1 however1 is always to be remembered1 never malt or season broiled meat until cooked4 ,have the gridiron clean and hot1 grease it with either butter1 or good lard1 before laying on the meat1 to prevent its sticking or marking the meat2 have clear1 bright coals1 and turn it frequently4 when cooked1 cover tightly1 and have ready nicely stewed oysters2 then lay the steak in a hot dish and pour over some of the oysters4 ,serve the rest in a tureen4 ,twenty-five oysters will make a nice sauce for a steak4 ,,fricassee ,,of ,,cold ,,roast ,,beef--,cut the beef into very thin slices2 shred a handful of parsley very small1 cut an onion into quarters1 and put all together into a stewpan1 with a piece of butter1 and some strong broth2 season with salt and pepper1 and simmer very gently a quarter of an hour2 then mix into it the yolks of two eggs1 a glass of port wine1 and a spoonful of vinegar2 stir it quickly1 rub the dish with shalot1 and turn the fricassee into it4 ,,brawn--,clean a pig's head1 and rub it over with salt and a little saltpetre1 and let it lie two or three days2 then boil it until the bones will leave the meat2 season with salt and pepper1 and lay the meat hot in a mold1 and press and weigh it down for a few hours4 ,boil another hour1 covering4 ,be sure and cut the tongue1 and lay the slices in the middle1 as it much improves the flavor4 ,,calf',s ,,liver ,,and ,,bacon--,cut the liver into slices1 and fry it first1 then the bacon2 lay the liver in the dish1 and the bacon upon it2 serve it up with gravy1 made in the pan with boiling water1 thickened with flour and butter1 and lemon juice2 and1 if agreeable1 a little parsley and onion may be chopped into it1 or a little boiled parsley strewed over the liver4 ,garnish with slices of lemon4 ,,nice ,,form ,,of ,,cold ,,meats--,remains of boiled ham1 mutton1 roast beef1 etc41 are good chopped fine with hard boiled eggs1 two heads of lettuce1 a bit of onion1 and seasoned with mustard1 oil1 vinegar1 and1 if needed1 more salt4 ,fix it smoothly in a salad dish1 and adorn the edges with sprigs of parsley or leaves of curled lettuce4 ,keep by the ice or in a cool place until wanted4 ,,fried ,,ham ,,and ,,eggs--,cut thin slices1 place in the pan1 and fry carefully4 ,do not burn4 ,when done break the eggs into the fat2 pepper slightly2 keep them whole2 do not turn them4 ,ham rushers may be served with spinach and poached eggs4 ,,to ,,cook ,,ham--,scrape it clean4 ,do not put into cold nor boiling water4 let the water become warm2 then put the ham in4 ,simmer or boil lightly for five or six hours2 take out1 and shave the rind off4 ,rub granulated sugar into the whole surface of the ham1 so long as it can be made to receive it4 ,place the ham in a baking-dish with a bottle of champagne or prime cider4 ,baste occasionally with the juice1 and let it bake an hour in a gentle heat4 ,a slice from a nicely cured ham thus cooked is enough to animate the ribs of death4 ,or1 having taken off the rind1 strew bread crumbs or raspings over it1 so as to cover it2 set it before the fire1 or in the oven till the bread is crisp and brown4 ,garnish with carrots1 parsley1 etc4 ,the water should simmer all the time1 and never boil fast4 ,,ham ,,and ,,chicken1 ,,in ,,jelly--,this is a nice dish for supper or luncheon4 make with a small knuckle of veal some good white stock4 ,when cold1 skim and strain it2 melt it1 and put a quart of it into a saucepan with the well beaten whites of three eggs2 a dessert-spoonful of chili1 or a tablespoonful of tarragon vinegar1 and a little salt4 ,beat the mixture well with a fork till it boils2 let it simmer till it is reduced to a little more than a pint2 strain it2 put half of it into a mold2 let it nearly set4 ,cut the meat of a roast chicken into small thin pieces2 arrange it in the jelly with some neat little slices of cold boiled ham1 and sprinkle chopped parsley between the slices4 ,when it has got quite cold1 pour in the remainder of the jelly1 and stand the mold in cold water1 or in a cool place1 so that it sets speedily4 ,dip the mold in boiling water to turn it out4 ,do not let it remain in the water more than a minute1 or it will spoil the appearance of the dish4 ,garnish with a wreath of parsley4 ,,leg ,,of ,,lamb--,should be boiled in a cloth to look as white as possible2 the loin fried in steaks and served round1 garnished with dried or fried parsley2 spinach to eat with it2 or dressed separately or roasted4 ,,loin ,,of ,,mutton--,take off the skin1 separate the joints with the chopper2 if a large size1 cut the chine-bone with a saw1 so as to allow it to be carved in smaller pieces2 run a small spit from one extremity to the other1 and affix it to a larger spit1 and roast it like the haunch4 ,a loin weighing six pounds will take one hour to roast4 ,,observations ,,on ,,meat--,in all kinds of provisions1 the best of the kind goes the farthest2 it cuts out with most advantage1 and affords most nourishment4 ,round of beef1 fillet of veal1 and leg of mutton1 are joints of higher price2 but as they have more solid meat1 they deserve the preference4 ,but those joints which are inferior may be dressed as palatably4 ,in loins of meat1 the long pipe that runs by the bone should be taken out1 as it is apt to taint2 as also the kernels of beef4 ,do not purchase joints bruised by the blows of drovers4 ,save shank bones of mutton to enrich gravies or soups4 ,when sirloins of beef1 or loins of veal or mutton1 come in1 part of the suet may be cut off for puddings1 or to clarify4 ,dripping will baste anything as well as butter2 except fowls and game2 and for kitchen pies1 nothing else should be used4 ,the fat of a neck or loin of mutton makes a far lighter pudding than suet4 ,frosted meat and vegetables should be soaked in cold water two or three hours before using4 ,if the weather permit1 meat eats much better for hanging two or three days before it is salted4 ,roast-beef bones1 or shank bones of ham1 make fine peas-soup2 and should be boiled with the peas the day before eaten1 that the fat may be taken off4 ,,boiled ,,leg ,,of ,,mutton--,soak well for an hour or two in salt and water2 do not use much salt4 ,wipe well and boil in a floured cloth4 ,boil from two hours to two hours and a half4 ,serve with caper sauce1 potatoes1 mashed turnips1 greens1 oyster sauce1 etc4 -- ,to preserve the gravy in the leg1 do not put it in the water till it boils2 for the sudden contact with water causes a slight film over the surface1 which prevents the escape of the gravy1 which is abundant when carved4 ,,how ,,to ,,hash ,,mutton4--,cut thin slices of dressed mutton1 fat and lean2 flour them2 have ready a little onion boiled in two or three spoonfuls of water2 add to it a little gravy and the meat seasoned1 and make it hot1 but not to boil4 ,serve in a covered dish4 ,instead of onion1 a clove1 a spoonful of current jelly1 and half a glass of port wine will give an agreeable flavor of venison1 if the meat be fine4 ,pickled cucumber1 or walnut cut small1 warm in it for change4 ,,how ,,to ,,prepare ,,pig',s ,,cheek ,,for ,,boiling4--,cut off the snout1 and clean the head2 divide it1 and take out the eyes and the brains2 sprinkle the head with salt1 and let it drain #bd hours4 ,salt it with common salt and saltpetre2 let it lie nine days if to be dressed without stewing with peas1 but less if to be dressed with peas1 and it must be washed first1 and then simmer till all is tender4 ,,pig',s ,,feet ,,and ,,ears4--,clean carefully1 and soak some hours1 and boil them tender2 then take them out2 boil some vinegar and a little salt with some of the water1 and when cold put it over them4 ,when they are to be dressed1 dry them1 cut the feet in two1 and slice the ears2 fry1 and serve with butter1 mustard and vinegar4 ,they may be either done in batter1 or only floured4 ,,pork1 ,,loin ,,of4--,score it1 and joint it1 that the chops may separate easily2 and then roast it as a loin of mutton4 ,or1 put it into sufficient water to cover it2 simmer till almost enough2 then peel off the skin1 and coat it with yolk of egg and bread crumbs1 and roast for #ae or #bj minutes1 till it is done enough4 ,,how ,,to ,,pickle ,,pork4--,cut the pork in such pieces as will lie in the pickling tub2 rub each piece with saltpetre2 then take one part bay salt1 and two parts common salt1 and rub each piece well2 lay them close in the tub1 and throw salt over them4 ,some use a little sal prunnella1 and a little sugar4 ,,pork ,,pie1 ,,to ,,eat ,,cold4--,raise a common boiled crust into either a round or oval form1 which you choose1 have ready the trimmings and small bits of pork cut off a sweet bone1 when the hog is killed1 beat it with a rolling-pin1 season with pepper and salt1 and keep the fat and lean separate1 put it in layers quite close to the top1 lay on the lid1 cut the edge smooth1 round1 and pinch it2 bake in a slow-soaking oven1 as the meat is very solid4 ,observe1 put no bone or water in the pork pie2 the outside pieces will be hard if they are not cut small and pressed close4 ,,how ,,to ,,roast ,a ,,leg ,,of ,,pork4--,choose a small leg of fine young pork2 cut a slit in the knuckle with a sharp knife2 and fill the space with sage and onion chopped1 and a little pepper and salt4 ,when half done1 score the skin in slices1 but don't cut deeper than the outer rind4 ,apple sauce and potatoes should be served to eat with it4 ,,pork1 ,,rolled ,,neck ,,of4--,bone it2 put a forcemeat of chopped sage1 a very few crumbs of bread1 salt1 pepper and two or three berries of allspice over the inside2 then roll the meat as tight as you can1 and roast it slowly1 and at a good distance at first4 ,,chine ,,of ,,pork4--,salt three days before cooking4 ,wash it well2 score the skin1 and roast with sage and onions finely shred4 ,serve with apple sauce4--the chine is often sent to the table boiled4 ,,how ,,to ,,collar ,,pork4--,bone a breast or spring of pork2 season it with plenty of thyme1 parsley and sage2 roll it hard2 put in a cloth1 tie both ends1 and boil it2 then press it2 when cold1 take it out of the cloth1 and keep it in its own liquor4 ,,pork ,,as ,,lamb4--,kill a young pig of four or five months old3 cut up the forequarter for roasting as you do lamb1 and truss the shank close4 ,the other parts will make delicate pickled pork2 or steaks1 pies1 etc4 ,,pork ,,sausages4--,take #f lbs4 of young pork1 free from gristle1 or fat2 cut small and beat fine in a mortar4 ,chop #f lbs4 of beef suet very fine2 pick off the leaves of a hand-full of sage1 and shred it fine2 spread the meat on a clean dresser1 and shake the sage over the meat2 shred the rind of a lemon very fine1 and throw it1 with sweet herbs1 on the meat2 grate two nutmegs1 to which put a spoonful of pepper1 and a large spoonful of salt3 throw the suet over1 and mix all well together4 ,put it down close in the pot2 and when you use it1 roll it up with as much egg as will make it roll smooth4 ,,sausage ,,rolls4--,one pound of flour1 half a pound of the best lard1 quarter of a pound of butter1 and the yolks of three eggs well beaten4 ,put the flour into a dish1 make a hole in the middle of it1 and rub in about one ounce of the lard1 then the yolks of the eggs1 and enough water to mix the whole into a smooth paste4 ,roll it out about an inch thick2 flour your paste and board4 ,put the butter and lard in a lump into the paste1 sprinkle it with flour1 and turn the paste over it2 beat it with a rolling-pin until you have got it flat enough to roll2 roll it lightly until very thin2 then divide your meat and put it into two layers of paste1 and pinch the ends4 ,sausage rolls are now usually made small4 ,two pounds of sausage meat will be required for this quantity of paste1 and it will make about two and a half dozen of rolls4 ,whites of the eggs should be beaten a little1 and brushed over the rolls to glaze them4 ,they will require from twenty minutes to half an hour to bake1 and should be served on a dish covered with a neatly-folded napkin4 ,,spiced ,,beef4--,take a round of an ox2 or young heifer1 from #bj to #dj lbs4 ,cut it neatly1 so that the thin flank end can wrap nearly round4 ,take from #b to #d ounces salpetre1 and #a ounce of coarse sugar1 and two handfuls of common salt4 mix them well together and rub it all over4 the next day salt it well as for boiling4 ,let it lie from two to three weeks1 turning it every two or three days4 ,take out of the pickle1 and wipe it dry4 then take cloves1 mace1 well powdered1 a spoonful of gravy1 and rub it well into the beef4 ,roll it up as tightly as possible2 skewer it1 and tie it up tight4 ,pour in the liquor till the meat is quite saturated1 in which state it must be kept4 ,,stewed ,,beef4--,take five pounds of buttock1 place it in a deep dish2 half a pint of white wine vinegar1 three bay leaves1 two or three cloves1 salt and pepper2 turn it over twice the first day1 and every morning after for a week or ten days4 ,boil half a pound or a quarter of a pound of butter1 and throw in two onions1 chopped very small1 four cloves1 and some pepper-corns2 stew five hours till tender and a nice light brown4 ,,how ,,to ,,boil ,,tongue4--,if the tongue be a dry one1 steep in water all night4 ,boil it three hours4 ,if you prefer it hot1 stick it with cloves4 ,clear off the scum1 and add savory herbs when it has boiled two hours2 but this is optional4 ,rub it over with the yolk of an egg2 strew over it bread crumbs2 baste it with butter2 set it before the fire till it is of a light brown4 ,when you dish it up1 pour a little brown gravy1 or port wine sauce mixed the same way as for venison4 ,lay slices of currant jelly around it4 ,,how ,,to ,,fricassee ,,tripe4--,cut into small square pieces4 ,put them into the stewpan with as much sherry as will cover them1 with pepper1 ginger1 a blade of mace1 sweet herbs and an onion4 ,stew #ae minutes4 take out the herbs and onion1 and put in a little shred of parsley1 the juice of a small lemon1 half an anchovy cut small1 a gill of cream and a little butter1 or yolk of an egg4 ,garnish with lemon4 ,,how ,,to ,,fry ,,tripe4--,cut the tripe into small square pieces2 dip them in yolks of eggs1 and fry them in good dripping1 till nicely brown2 take out and drain1 and serve with plain melted butter4 ,,veal ,,cutlets1 ,,maintenon4--,cut slices about three quarters of an inch thick1 beat them with a rolling-pin1 and wet them on both sides with egg2 dip them into a seasoning of bread crumbs1 parsley1 thyme1 knotted marjoram1 pepper1 salt and a little nutmeg grated2 then put them in papers folded over1 and broil them2 and serve with a boat of melted butter1 with a little mushroom ketchup4 ,,veal ,,cutlets4--,another way4--,prepare as above1 and fry them2 lay into a dish1 and keep them hot2 dredge a little flour1 and put a bit of butter into the pan2 brown it1 then pour some boiling water into it and boil quickly2 season with pepper1 salt and ketchup and pour over them4 ,,another ,,way4--,prepare as before1 and dress the cutlets in a dutch oven2 pour over them melted butter and mushrooms4 ,,fillet ,,of ,,veal4--,veal requires a good1 bright fire for roasting4 before cooking1 stuff with a force-meat1 composed of #b ozs4 of finely-powdered bread crumbs1 half a lemon-peel chopped fine1 half a teaspoonful of salt1 and the same quantity of mixed mace and cayenne pepper1 powdered parsley1 and some sweet herbs2 break an egg1 and mix all well together4 ,baste your joint with fresh butter1 and send it to table well browned4 ,a nice bit of bacon should be served with the fillet of veal1 unless ham is provided4 ,,veal ,,patties4--,mince some veal that is not quite done with a little parsley1 lemon-peel1 a scrape of nutmeg1 and a bit of salt2 add a little cream and gravy just to moisten the meat2 and add a little ham4 do not warm it till the patties are baked4 ,,veal ,,pie4--,take some of the middle1 or scrag1 of a small neck2 season it2 and either put to it1 or not1 a few slices of lean bacon or ham4 ,if it is wanted of a high relish1 add mace1 cayenne1 and nutmeg1 to the salt and pepper2 and also force-meat and eggs2 and if you choose1 add truffles1 morels1 mushrooms1 sweet-bread1 cut into small bits1 and cocks'-combs blanched1 if liked4 ,have a rich gravy ready1 to pour in after baking4 ,it will be very good without any of the latter additions4 ,,common ,,veal ,,pie4--,cut a breast of veal into pieces2 season with pepper and salt1 and lay them in the dish4 ,boil hard six or eight yolks of eggs1 and put them into different places in the pie2 pour in as much water as will nearly fill the dish2 put on the lid1 and bake4 ,lamb ,pie may be done this way4 ,,stewed ,,veal4--,cut the veal as for small cutlets2 put into the bottom of a pie-dish a layer of the veal1 and sprinkle it with some finely-rubbed sweet basil and chopped parsley1 the grated rind of one lemon with the juice1 half a nut-meg1 grated1 a little salt and pepper2 and cut into very small pieces ,transcriber's note3 the original text reads 'peices' a large spoonful of butter2 then another layer of slices of veal1 with exactly the same seasoning as before2 and over this pour one pint of ,lisbon wine and half a pint of cold water2 then cover it over very thickly with grated stale bread2 put this in the oven and bake slowly for three-quarters of an hour1 and brown it4 ,serve it in a pie-dish hot4 ,,breast ,,of ,,veal ,,stuffed--,cut off the gristle of a breast of veal1 and raise the meat off the bones1 then lay a good force-meat1 made of pounded veal1 some sausage-meat1 parsley1 and a few shalots chopped very fine1 and well seasoned with pepper1 salt1 and nutmeg2 then roll the veal tightly1 and sew it with fine twine to keep it in shape1 and prevent the force-meat escaping2 lay some slices of fat bacon in a stew-pan1 and put the veal roll on it2 add some stock1 pepper1 salt1 and a bunch of sweet herbs2 let it stew three hours1 then cut carefully out the twine1 strain the sauce after skimming it well1 thicken it with brown flour2 let it boil up once1 and pour it over the veal garnish with slices of lemon1 each cut in four4 ,a fillet of veal first stuffed with force-meat can be dressed in the same manner1 but is must first be roasted1 so as to brown it a good color2 and force-meat balls1 highly seasoned1 should be served round the veal4 99 99 99 99 99 ,,how ,,to ,,make ,,pies ,,of ,,various ,,kinds ,,beef-,,steak ,,pie--,prepare the steaks as stated under ,beefsteaks1 and when seasoned and rolled with fat in each1 put them in a dish with puff paste round the edges2 put a little water in the dish1 and cover it with a good crust4 ,,chicken ,,pie--,cut the chicken in pieces1 and boil nearly tender4 ,make a rich crust with an egg or two to make it light and puffy4 ,season the chicken and slices of ham with pepper1 salt1 mace1 nutmeg1 and cayenne4 ,put them in layers1 first the ham1 chicken1 force-meat balls1 and hard eggs in layers4 ,make a gravy of knuckle of veal1 mutton bones1 seasoned with herbs1 onions1 pepper1 etc4 ,pour it over the contents of the pie1 and cover with paste4 ,bake an hour4 ,,cocoanut ,,pie--,take a teacup of cocoanut1 put it into a coffee-cup1 fill it up with sweet milk1 and let it soak a few hours4 ,when ready to bake the pie1 take two tablespoonfuls of flour1 mix with milk1 and stir in three-fourths of a cup of milk 7or water72 place on the stove1 and stir until it thickens4 ,add butter the size of a walnut1 while warm4 ,when cool1 add a little salt1 two eggs1 saving out the white of one for the top4 ,sweeten to taste4 ,add the cocoanut1 beating well4 ,fill the crust and bake4 ,when done1 have the extra white beaten ready to spread over the top4 ,return to the oven and brown lightly4 ,,cream ,,pie--,take eight eggs1 eight ounces pounded sugar1 eight ounces flour1 put all together into a stew-pan with two glasses of milk1 stir until it boils1 then add quarter pound of butter1 and quarter pound of almonds1 chopped fine2 mix well together1 make paste1 roll it out half an inch thick1 cut out a piece the size of a teaplate1 put in a baking tin1 spread out on it the cream1 and lay strips of paste across each way and a plain broad piece around the edge1 egg and sugar the top and bake in a quick oven4 ,,fish ,,pie--,pike1 perch and carp may be made into very savory pies if cut into fillets1 seasoned and baked in paste1 sauce made of veal broth1 or cream put in before baking4 ,,game ,,pie--,divide the birds1 if large1 into pieces or joints4 ,they may be pheasants1 partridges1 etc4 ,add a little bacon or ham4 ,season well4 ,cover with puff paste1 and bake carefully4 ,pour into the pie half a cupful of melted butter1 the juice of a lemon1 and a glass of sherry1 when rather more than half baked4 ,,giblet ,,pie--,clean the giblets well2 stew with a little water1 onion1 pepper1 salt1 sweet herbs1 till nearly done4 ,cool1 and add beef1 veal or mutton steaks4 ,put the liquor of the stew to the giblets4 ,cover with paste1 and when the pie is baked1 pour into it a large teacupful of cream4 ,,lamb ,,pasty--,bone the lamb1 cut it into square pieces2 season with salt1 pepper1 cloves1 mace1 nutmeg1 and minced thyme2 lay in some beef suet1 and the lamb upon it1 making a high border about it2 then turn over the paste close1 and bake it4 ,when it is enough1 put in some claret1 sugar1 vinegar1 and the yolks of eggs1 beaten1 together4 ,to have the sauce only savory1 and not sweet1 let it be gravy only1 or the baking of bones in claret4 ,,salmon ,,pie4--,grate the rind of one small lemon1 or half a large one2 beat the yolks of #b eggs2 #d tablespoons of sugar2 beat all together2 add to this #a_/b pint of cold water1 with #a-a_/b tablespoons of flour in it2 rub smooth so there will be no lumps2 beat the whites of two eggs to a stiff froth2 stir this in your pie-custard before you put it in the pan4 ,bake with one crust1 and bake slowly4 ,,salmon ,,pie--,grate the rind of a lemon into the yolks of three fresh eggs2 beat for five minutes1 adding three heaping tablespoonfuls of granulated sugar2 after squeezing in the juice of the lemon add half a teacupful of water2 mix all thoroughly1 and place in a crust the same as made for custard pie2 place in oven and bake slowly4 ,take the whites of the three eggs1 and beat to a stiff froth1 adding two tablespoonfuls of pulverized sugar1 and juice of half a lemon2 after the pie bakes and is cool1 place the frosting on top1 and put into a hot oven to brown4 ,,mince-,,meat--,there are various opinions as to the result of adding meat to the sweet ingredients used in making this favorite dish4 ,many housewives think it an improvement1 and use either the under-cut of a well-roasted surloin of beef or a boiled fresh ox-tongue for the purpose4 ,either of these meats may be chosen with advantage1 and one pound1 after it has been cooked1 will be found sufficient2 this should be freed from fat1 and well minced4 ,in making mince-meat1 each ingredient should be minced separately and finely before it is added to the others4 ,for a moderate quantity1 take two pounds of raisins 7stoned71 the same quantity of currants1 well washed and dried1 ditto of beef suet1 chopped fine1 one pound of ,american apples1 pared and cored1 two pounds of moist sugar1 half a pound of candied orange-peel1 and a quarter of a pound of citron1 the grated rinds of three lemons1 one grated nutmeg1 a little mace1 half an ounce of salt1 and one teaspoonful of ginger4 ,after having minced the fruit separately1 mix all well together with the hand2 then add half a pint of ,french brandy and the same of sherry4 ,mix well with a spoon1 press it down in jars1 and cover it with a bladder4 ,,good ,,mince ,,pies4--,six pounds beef2 #e pounds suet2 #e pounds sugar2 #b ounces allspice2 #b ounces cloves2 #c_/d pound cinnamon2 #a_/b pint molasses2 #a-a_/d pounds seedless raisins2 #b pounds currants2 #a_/b pound citron chopped fine2 #a pound almonds1 chopped fine2 #b oranges2 #a lemon-skin1 and all chopped fine2 #b parts chopped apples to one of meat2 brandy and cider to taste4 ,,mock ,,mince ,,pies4--,one teacup of bread2 one of vinegar2 one of water2 one of raisins2 one of sugar2 one of molasses2 one half-cup of butter2 one teaspoon of cloves2 one of nutmeg2 one of cinnamon4 ,the quantity is sufficient for three pies4 ,they are equally as good as those made in the usual way4 ,,potato ,,pasty4--,boil and peel and mash potatoes as fine as possible2 mix them with salt1 pepper1 and a good bit of butter4 ,make a paste2 roll it out thin like a large puff1 and put in the potato2 fold over one half1 pinching the edges4 ,bake in a moderate oven4 ,,potato ,,pie4--,skin some potatoes and cut them in slices2 season them2 and also some mutton1 beef1 pork or veal1 and a lump of butter4 ,put layers of them and of the meat4 ,a few eggs boiled and chopped fine improves it4 ,,veal ,,and ,,ham ,,pie4--,cut about one pound and a half of veal into thin slices1 as also a quarter of a pound of cooked ham2 season the veal rather highly with white pepper and salt1 with which cover the bottom of the dish2 then lay over a few slices of ham1 then the remainder of the veal1 finishing with the remainder of the ham2 add a wineglassful of water1 and cover with a good paste1 and bake2 a bay-leaf will be an improvement4 ,,vinegar ,,pie4--,five tablespoons vinegar1 five sugar1 two flour1 two water1 a little nutmeg4 ,put in dish and bake4 99 99 99 99 99 ,,how ,,to ,,make ,,preserves ,,of ,,various ,,kinds ,,apple ,,jam4--,fill a wide jar nearly half full of water2 cut the apples unpeeled into quarters1 take out the core1 then fill the jar with the apples2 tie a paper over it1 and put it into a slow oven4 ,when quite soft and cool1 pulp them through a sieve4 ,to each pound of pulp put three-quarters of a pound of crushed sugar1 and boil it gently until it will jelly4 ,put it into large tart dishes or jars4 ,it will keep for five or more years in a cool1 dry place4 ,if for present use1 or a month hence1 half a pound of sugar is enough4 ,,apple ,,marmalade4--,scald apples till they will pulp from the core2 then take an equal weight of sugar in large lumps1 just dip them in water1 and boil it till it can be well skimmed1 and is a thick syrup1 put to it the pulp1 and simmer it on a quick fire a quarter of an hour4 ,grate a little lemon-peel before boiled1 but if too much it will be bitter4 ,,barberry ,,jam4--,the barberries for this preserve should be quite ripe1 though they should not be allowed to hang until they begin to decay4 ,strip them from the stalks2 throw aside such as are spotted1 and for one pound of fruit allow eighteen ounces well-refined sugar2 boil this1 with about a pint of water to every four pounds1 until it becomes white1 and falls in thick masses from the spoon2 then throw in the fruit1 and keep it stirred over a brisk fire for six minutes only2 take off the scum1 and pour it into jars or glasses4 ,sugar four and a half pounds2 water a pint and a quarter1 boil to candy height2 barberries four pounds2 six minutes4 ,,how ,,to ,,preserve ,,black ,,currants4--,get the currants when they are dry1 and pick them2 to every #a-a_/d lbs4 of currants put #a lb4 of sugar into a preserving pan1 with as much juice of currants as will dissolve it2 when it boils skim it1 and put in the currants1 and boil them till they are clear2 put them into a jar1 lay brandy paper over them1 tie them down1 and keep in a dry place4 ,a little raspberry juice is an improvement4 ,,cherry ,,jam4--,pick and stone #d lbs4 of ,may-duke cherries2 press them through a sieve2 then boil together half a pint of red currant or raspberry juice1 and #c_/d lb4 of white sugar1 put the cherries into them while boiling2 add #a lb4 of fine white sugar4 ,boil quickly #ce minutes1 jar1 and cover well4 ,,cherry ,,marmalade4--,take some very ripe cherries2 cut off the stalks and take out the stones2 crush them and boil them well2 put them into a hand sieve1 and force them through with a spatula1 till the whole is pressed through and nothing remains but the skins2 put it again upon the fire to dry2 when reduced to half weigh it1 and add an equal weight of sugar2 boil again2 and when it threads between the fingers1 it is finished4 ,,how ,,to ,,preserve ,,currants ,,for ,,tarts4--,let the currants be ripe1 dry and well picked4 ,to every #a-a_/d lbs4 of currants put #a lb4 of sugar into a preserving pan with as much juice of currants as will dissolve it2 when it boils skim it1 and put in the currants2 boil till clear2 jar1 and put brandy-paper over2 tie down2 keep in a dry place4 ,,how ,,to ,,preserve ,,grapes4--,into an air-tight cask put a layer of bran dried in an oven2 upon this place a layer of grapes1 well dried1 and not quite ripe1 and so on alternately till the barrel is filled2 end with bran1 and close air-tight2 they will keep #i or #aj months4 ,to restore them to their original freshness1 cut the end off each bunch stalk1 and put into wine1 like flowers4 ,or1 ,bunches of grapes may be preserved through winter by inserting the end of the stem into a potato4 ,the bunches should be laid on dry straw1 and turned occasionally4 ,,how ,,to ,,preserve ,,green ,,gages4--,choose the largest when they begin to soften2 split them without paring2 strew upon them part of the sugar4 ,blanch the kernels with a sharp knife4 ,next day pour the syrup from the fruit1 and boil it with the other sugar six or eight minutes gently2 skim and add the plums and kernels4 ,simmer till clear1 taking off the scum2 put the fruit singly into small pots1 and pour the syrup and kernels to it4 ,to candy it1 do not add the syrup1 but observe the directions given for candying fruit2 some may be done each way4 ,,green ,,gage ,,jam4--,peel and take out the stones4 ,to #a lb4 of pulp put #c_/d lb4 loaf sugar2 boil half an hour2 add lemon juice4 ,,transparently ,,beautiful ,,marmalade4--,take #c lbs4 bitter oranges2 pare them as you would potatoes2 cut the skin into fine shreds1 and put them into a muslin bag2 quarter all the oranges2 press out the juice4 ,boil the pulp and shreds in three quarts of water #b-a_/b hours1 down to three pints2 strain through a hair sieve4 ,then put six pounds of sugar to the liquid1 the juice and the shreds1 the outside of two lemons grated1 and the insides squeezed in2 add three cents worth of isinglass4 ,simmer altogether slowly for #ae or #bj minutes4 ,,tomato ,,marmalade4--,take ripe tomatoes in the height of the season2 weigh them1 and to every pound of tomatoes add one pound of sugar4 ,put the tomatoes into a large pan or small tub1 and scald them with boiling water1 so as to make the skin peel off easily2 ,when you have entirely removed the skin1 put the tomatoes 7without any water7 into a preserving kettle1 wash them1 and add the sugar1 with one ounce of powdered ginger to every three pounds of fruit1 and the juice of two lemons1 the grated rind of three always to every three pounds of fruit4 ,stir up the whole together1 and set it over a moderate fire4 ,boil it gently for two or three hours2 till the whole becomes a thick1 smooth mass1 skimming it well1 and stirring it to the bottom after every skimming4 ,when done1 put it warm into jars1 and cover tightly4 ,this will be found a very fine sweetmeat4 ,,how ,,to ,,preserve ,,green ,,peas4--,shell1 and put them into a kettle of water when it boils2 give them two or three warms only1 and pour them in a colander4 ,drain1 and turn them out on a cloth1 and then on another to dry perfectly4 ,when dry bottle them in wide mouthed bottles2 leaving only room to pour clarified mutton suet upon them an inch thick1 and for the cork4 ,rosin it down2 and keep in the cellar1 or in the earth1 as directed for gooseberries4 ,when they are to be used1 boil them till tender1 with a bit of butter1 a spoonful of sugar1 and a bit of mint4 ,,how ,,to ,,preserve ,,green ,,peas ,,for ,,winter ,,use4--,carefully shell the peas2 then place them in the canister1 not too large ones2 put in a small piece of alum1 about the size of a horse-bean to a pint of peas4 ,when the canister is full of peas1 fill up the interstices with water1 and solder on the lid perfectly air-tight1 and boil the canisters for about twenty minutes2 then remove them to a cool place1 and by the time of ,january they will be found but little inferior to fresh1 new-gathered peas4 ,bottling is not so good2 at least1 we have not found it so2 for the air gets in1 the liquid turns sour1 and the peas acquire a bad taste4 ,,how ,,to ,,keep ,,preserves4--,apply the white of an egg1 with a brush1 to a single thickness of white tissue paper1 with which covers the jars1 lapping over an inch or two4 ,it will require no tying1 as it will become1 when dry1 inconceivably tight and strong1 and impervious to the air4 ,,quinces ,,for ,,the ,,tea-,,table4--,bake ripe quinces thoroughly2 when cold1 strip off the skins1 place them in a glass dish1 and sprinkle with white sugar1 and serve them with cream4 ,they make a fine looking dish for the tea-table1 and a more luscious and inexpensive one than the same fruit made into sweetmeats4 ,those who once taste the fruit thus prepared1 will probably desire to store away a few bushels in the fall to use in the above manner4 ,,pickled ,,pears4--,three pounds of sugar to a pint of vinegar1 spice in a bag and boil1 then cook the pears in the vinegar till done through4 ,,boiled ,,pears4--,boil pears in water till soft1 then add one pound of sugar to three pounds of fruit4 ,,pickled ,,citron4--,one quart vinegar1 two pounds sugar1 cloves and cinnamon each one tablespoon1 boil the citron tender in water1 take them out and drain1 then put them in the syrup and cook till done4 ,,how ,,to ,,preserve ,,raspberries4--,take raspberries that are not too ripe1 and put them to their weight in sugar1 with a little water4 ,boil softly1 and do not break them2 when they are clear1 take them up1 and boil the syrup till it be thick enough2 then put them in again1 and when they are cold1 put them in glasses or jars4 ,,raspberry ,,jam4--,one pound sugar to four pounds fruit1 with a few currants4 ,,spiced ,,currants4--,six pounds currants1 four pounds sugar1 two tablespoons cloves and two of cinnamon1 and one pint of vinegar2 boil two hours until quite thick4 ,,stewed ,,pears--,pare and halve or quarter a dozen pears1 according to their size2 carefully remove the cores1 but leave the sloths on4 ,place them in a clean baking-jar1 with a closely fitting lid2 add to them the rind of one lemon1 cut in strips1 and the juice of half a lemon1 six cloves1 and whole allspice1 according to discretion4 ,put in just enough water to cover the whole1 and allow half a pound of loaf-sugar to every pint4 ,cover down close1 and bake in a very cool oven for five hours1 or stew them very gently in a lined saucepan from three to four hours4 ,when done1 lift them out on a glass dish without breaking them2 boil up the syrup quickly for two or three minutes2 let it cool a little1 and pour it over the pears4 ,a little cochineal greatly enhances the appearance of the fruit2 you may add a few drops of prepared cochineal2 and a little port wine is often used1 and much improves the flavor4 ,,how ,,to ,,preserve ,,whole ,,strawberries--,take equal weights of the fruit and refined sugar1 lay the former in a large dish1 and sprinkle half the sugar in fine powder over1 give a gentle shake to the dish that the sugar may touch the whole of the fruit2 next day make a thin syrup with the remainder of the sugar1 and instead of water allow one pint of red currant juice to every pound of strawberries2 in this simmer them until sufficiently jellied4 ,choose the largest scarlets1 or others when not dead ripe4 ,,how ,,to ,,preserve ,,strawberries ,,in ,,wine--,put a quantity of the finest large strawberries into a gooseberry-bottle1 and strew in three large spoonfuls of fine sugar2 fill up with ,madeira wine or fine sherry4 ,,preserved ,,tomatoes--,one pound of sugar to one pound of ripe tomatoes boiled down2 flavor with lemon4 99 99 99 99 99 ,,how ,,to ,,boil1 ,,bake ,,and ,,steam ,,puddings ,,amber ,,pudding--,put a pound of butter into a saucepan1 with three quarters of a pound of loaf sugar finely powdered2 melt the butter1 and mix well with it2 then add the yolks of fifteen eggs well beaten1 and as much fresh candied orange as will add color and flavor to it1 being first beaten to a fine paste4 ,line the dish with paste for turning out2 and when filled with the above1 lay a crust over1 as you would a pie1 and bake in a slow oven4 ,it is as good cold as hot4 ,,baked ,,apple ,,pudding--,pare and quarter four large apples2 boil them tender with the rind of a lemon1 in so little water1 that when done1 none may remain2 beat them quite fine in a mortar2 add the crumbs of a small roll1 four ounces of butter melted1 the yolks of five1 and whites of three eggs1 juice of half a lemon1 and sugar to taste3 beat all together1 and lay it in a dish with paste to turn out4 ,,boiled ,,apple ,,pudding--,suet1 #e ozs42 flour1 #h ozs42 chop the suet very fine1 and roll it into the flour4 ,make it into a light paste with water4 ,roll out4 ,pare and core #h good sized apples2 slice them2 put them on the paste1 and scatter upon them #d lb4 of sugar2 draw the paste round the apples1 and boil two hours or more1 in a well floured cloth4 ,serve with melted butter sweetened4 ,,swiss ,,apple ,,pudding--,butter a deep dish2 put into it a layer of bread crumbs2 then a layer of finely chopped suet2 a thick layer of finely chopped apples1 and a thick layer of sugar4 ,repeat from the first layer till the dish is full1 the last layer to be finger biscuits soaked in milk4 ,cover it till nearly enough2 then uncover1 till the top is nicely browned4 ,flavor with cinnamon1 nutmeg1 etc41 as you please4 ,bake from #cj to #dj minutes4 ,,apple ,,and ,,sago ,,pudding--,boil a cup of sago in boiling water with a little cinnamon1 a cup of sugar1 lemon flavoring2 cut apples in thin slices1 mix them with the sago2 after it is well boiled add a small piece of butter3 pour into a pudding dish and bake half an hour4 ,,apple ,,pudding--,pare and stew three pints of apples1 mash them1 and add four eggs1 a quarter of a pound of butter1 sugar and nutmeg1 or grated lemon4 ,bake it on a short crust4 ,,apple ,,potatoe ,,pudding4--,six potatoes boiled and mashed fine1 add a little salt and piece of butter1 size of an egg1 roll this out with a little flour1 enough to make a good pastry crust which is for the outside of the dumpling1 into this put peeled and chopped apples1 roll up like any apple dumpling1 steam one hour1 eat hot with liquid sauce4 ,,arrow-,,root ,,pudding4--,take #b teacupfuls of arrowroot1 and mix it with half a pint of old milk2 boil another half pint of milk1 flavoring it with cinnamon1 nutmeg or lemon peel1 stir the arrowroot and milk into the boiling milk4 ,when cold1 add the yolks of #c eggs beaten into #c ozs4 of sugar4 ,then add the whites beaten to a stiff broth1 and bake in a buttered dish an hour4 ,ornament the tops with sweetmeats1 or citron sliced4 ,,aunt ,,nelly',s ,,pudding--,half a pound of flour1 half pound of treacle1 six ounces of chopped suet1 the juice and peel of one lemon1 #d tablespoonfuls of cream1 two or three eggs4 ,mix and beat all together4 ,boil in a basin 7previously well buttered7 four hours4--,for sauce1 melted butter1 a wine-glassful of sherry1 and two or three tablespoonfuls of apricot jam4 ,,baked ,,indian ,,pudding4--,two quarts sweet milk2 #a pint ,new ,orleans molasses2 #a pint ,indian meal3 #a tablespoonful butter2 nutmeg or cinnamon4 ,boil the milk2 pour it over the meal and molasses2 add salt and spice2 bake three hours4 ,this is a large family pudding4 ,,batter1 ,,to ,,be ,,used ,,with ,,all ,,sorts ,,of ,,roasting ,,meat4--,melt good butter2 put to it three eggs1 with the whites well beaten up1 and warm them together1 stirring them continually4 ,with this you may baste any roasting meat1 and then sprinkle bread crumbs thereon2 and so continue to make a crust as thick as you please4 ,,batter1 ,,for ,,frying ,,fruit1 ,,vegetables1 ,,etc4--,cut four ounces of fresh butter into small pieces1 pour on it half a pint of barley water1 and when dissolved1 add a pint of cold water2 mix by degrees with a pound of fine dry flour1 and a small pinch of salt4 ,just before it is used1 stir into it the whites of two eggs beaten to a solid froth2 use quickly1 that the batter may be light4 ,,beef ,,steak ,,pudding4--,take some fine rump steaks2 roll them with fat between2 and if you approve a little shred onion4 ,lay a paste of suet in a basin1 and put in the chopped steaks2 cover the basin with a suet paste1 and pinch the edges to keep the gravy in4 ,cover with a cloth tied close1 let the pudding boil slowly for two hours4 ,,baked ,,beef ,,steak ,,pudding4--,make a batter of milk1 two eggs and flour1 or1 which is much better1 potatoes boiled and mashed through a colander2 lay a little of it at the bottom of the dish2 then put in the steaks very well seasoned2 pour the remainder of the batter over them1 and bake it4 ,,beef ,,steak ,,pudding4--,prepare a good suet crust1 and line a cake-tin with it2 put in layers of steak with onions1 tomatoes1 and mushrooms1 chopped fine1 a seasoning of pepper1 salt and cayenne1 and half a cup of water before you close it4 ,bake from an hour and a half to two hours1 according to the size of the pudding and serve very hot4 ,,black ,,cap ,,pudding44--,make a batter with milk1 flour and eggs2 butter a basin2 pour in the batter1 and #e or #f ounces of well-cleaned currants4 ,cover it with a cloth well floured1 and tie the cloth very tight4 ,boil nearly one hour4 ,the currants will have settled to the bottom2 therefore dish it bottom upwards4 ,serve with sweet sauce and a little rum4 ,,oswego ,,blanc ,,mange4--,four tablespoonfuls or three ounces of ,oswego prepared corn to one quart of milk4 ,dissolve the corn to some of the milk4 ,put into the remainder of the milk four ounces of sugar1 a little salt1 apiece of lemon rind1 or cinnamon stick1 and heat to near boiling4 ,then add the mixed corn1 and boil 7stirring it briskly7 four minutes2 take out the rind1 and pour into a mold or cup1 and keep until cold4 ,when turned out1 pour round it any kind of stewed or preserved fruits1 or a sauce of milk and sugar4 ,,nice ,,blanc-,,mange4--,swell four ounces of rice in water2 drain and boil it to a mash in good milk1 with sugar1 a bit of lemon peel1 and a stick of cinnamon4 ,take care it does not burn1 and when quite soft pour it into cups1 or into a shape dipped into cold water4 ,when cold turn it out1 garnish with currant jelly1 or any red preserved fruit4 ,serve with cream or plain custard4 ,,boiled ,,batter ,,pudding4--,three eggs1 one ounce of butter1 one pint of milk1 three tablespoonfuls of flour1 a little salt4 ,put the flour into a basin1 and add sufficient milk to moisten it2 carefully rub down all the lumps with a spoon1 then pour in the remainder of the milk1 and stir in the butter1 which should be previously melted2 keep beating the mixture1 add the eggs and a pinch of salt1 and when the batter is quite smooth1 put into a well-buttered basin1 tie it down very tightly1 and put it into boiling water2 move the basin about for a few minutes after it is put into the water1 to prevent the flour settling in any part1 and boil for one hour and a quarter4 ,this pudding may also be boiled in a floured cloth that has been wetted in hot water2 it will then take a few minutes less than when boiled in a basin4 ,send these puddings very quickly to table1 and serve with sweet sauce1 wine-sauce1 stewed fruit1 or jam of any kind2 when the latter is used1 a little of it may be placed round the dish in small quantities1 as a garnish4 ,,bread ,,and ,,butter ,,pudding44--,butter a dish well1 lay in a few slices of bread and butter1 boil one pint of milk1 pour out over two eggs well beaten1 and then over the bread and butter1 bake over half hour4 ,,simple ,,bread ,,pudding4--,take the crumbs of a stale roll1 pour over it one pint of boiling milk1 and set it by to cool4 ,when quite cold1 beat it up very fine with two ounces of butter1 sifted sugar sufficient to sweeten it2 grate in ,haifa nutmeg1 and add a pound of well-washed currants1 beat up four eggs separately1 and then mix them up with the rest1 adding1 if desired1 a few strips of candied orange peel4 ,all the ingredients must be beaten up together for about half an hour1 as the lightness of the pudding depends upon that4 ,tie it up in a cloth1 and boil for an hour4 ,when it is dished1 pour a little white wine sauce over the top4 ,,christmas ,,plum ,,pudding4--,suet1 chopped small1 six ounces2 raisins1 stoned1 etc41 eight ounces2 bread crumbs1 six ounces2 three eggs1 a wine glass of brandy1 a little nutmeg and cinnamon pounded as fine as possible1 half a teaspoonful of salt1 rather less than half pint milk1 fine sugar1 four ounces2 candied lemon1 one ounce2 citron half an ounce4 ,beat the eggs and spice well together2 mix the milk by degrees1 then the rest of the ingredients4 ,dip a fine1 close1 linen cloth into boiling water1 and put in a sieve 7hair71 flour it a little1 and tie up close4 ,put the pudding into a saucepan containing six quarts of boiling water2 keep a kettle of boiling water alongside1 and fill up as it wastes4 ,be sure to keep it boiling at least six hours4 ,serve with any sauce2 or arrow-root with brandy4 ,,christmas ,,pudding4--,suet #a-a_/b lbs41 minced small2 currants1 #a-a_/b lbs41 raisins1 stoned1 #a_/d lb42 sugar1 #a lb42 ten eggs1 a grated nutmeg2 #b ozs4 citron and lemon peel2 #a oz4 of mixed spice1 a teaspoonful of grated ginger1 #a_/b lb4 of bread crumbs1 #a_/b lb4 of flour1 #a pint of milk1 and a wine glassful of brandy4 ,beat first the eggs1 add half the milk1 beat all together1 and gradually stir in all the milk1 then the suet1 fruit1 etc41 and as much milk to mix it very thick4 ,boil in a cloth six or seven hours4 ,,cottage ,,pudding4--,one pint sifted flour1 three tablespoons melted butter1 #b eggs1 one cup sweet milk1 two teaspoonfuls cream tartar1 one teaspoon soda1 mix and bake4 ,,cream ,,pudding4--,cream1 #a pint2 the yolks of seven eggs1 seven tablespoonfuls of flour1 #b tablespoonfuls of sugar1 salt1 and a small bit of soda4 ,rub the cream with the eggs and flour2 add the rest1 the milk last1 just before baking1 and pour the whole into the pudding dish4 ,serve with sauce of wine1 sugar1 butter1 flavored as you like4 ,,crumb ,,pudding4--,the yolks and whites of three eggs1 beaten separately1 one ounce moist sugar1 and sufficient bread crumbs to make it into a thick but not stiff mixture2 a little powdered cinnamon4 ,beat all together for five minutes1 and bake in a buttered tin4 ,when baked1 turn it out of the tin1 pour two glasses of boiling wine over it1 and serve4 ,cherries1 either fresh or preserved1 are very nice mixed in the pudding4 ,,damson ,,pudding4--,four or five tablespoonfuls of flour1 three eggs beaten1 a pint of milk1 made into batter4 ,stone #a-a_/b lbs41 of damsons1 put them and #f ozs4 of sugar into the batter1 and boil in a buttered basin for one hour and a half4 ,,egg ,,pudding4--,it is made chiefly of eggs4 ,it is nice made thus3--,beat well seven eggs2 mix well with #b ozs4 of flour1 pint and a half of milk1 a little salt2 flavor with nutmeg1 lemon juice1 and orange-flour water4 ,boil #a-a_/d hours in a floured cloth4 ,serve with wine sauce sweetened4 ,,excellent ,,family ,,plum ,,pudding4--,grate three-quarters of a pound of a stale loaf1 leaving out the crusts2 chop very fine three-quarters of a pound of firm beef suet 7if you wish your pudding less rich1 half a pound will do72 mix well together with a quarter of a pound of flour2 then add a pound of currants1 well washed and well dried2 half a pound of raisins1 stoned1 and the peel of a lemon1 very finely shred and cut2 four ounces of candied peel1 either lemon1 orange or citron1 or all mingled 7do not cut your peel too small or its flavor is lost72 six ounces of sugar1 a small teaspoonful of salt1 three eggs1 well beaten2 mix all thoroughly together with as much milk as suffices to bring the pudding to a proper consistency1 grate in a small nutmeg1 and again stir the mixture vigorously4 ,if you choose1 add a small glass of brandy4 ,butter your mold or basin1 which you must be sure to fill quite full1 or the water will get in and spoil your handiwork2 have your pudding cloth scrupulously clean and sweet1 and of a proper thickness2 tie down securely1 and boil for seven or even eight hours4 ,,extra ,,pudding4--,cut light bread into thin slices4 ,form into the shape of a pudding in a dish4 ,then add a layer of any preserve1 then a slice of bread1 and repeat till the dish is full4 ,beat four or five eggs1 and mix well with a pint of milk2 then pour it over the bread and preserve1 having previously dusted the same with a coating of rice flour4 ,boil twenty-five minutes4 ,,fig ,,pudding4--,procure one pound of good figs1 and chop them very fine1 and also a quarter of a pound of suet1 likewise chopped as fine as possible2 dust them both with a little flour as you proceed--it helps to bind the pudding together2 then take one pound of fine bread crumbs1 and not quite a quarter of a pound of sugar2 beat two eggs in a teacupful of milk1 and mix all well together4 ,boil four hours4 ,if you choose1 serve it with wine or brandy sauce1 and ornament your pudding with blanched almonds4 ,simply cooked1 however1 it is better where there are children1 with whom it is generally a favorite4 ,we forgot to say1 flavor with a little allspice or nutmeg1 as you like2 but add the spice before the milk and eggs4 ,,gelatine ,,pudding4--,half box gelatine dissolved in a large half pint boiling water1 when cold stir in two teacups sugar1 the juice of three lemons1 the whites of four eggs beaten to a froth1 put this in a mold to get stiff1 and with the yolks of these four eggs1 and a quart of milk make boiled custard1 flavor with vanilla1 when cold pour the custard round the mold in same dish4 ,,gooseberry ,,pudding4--,one quart of scalded gooseberries2 when cold rub them smooth with the back of a spoon4 ,take six tablespoonfuls of the pulp1 half a pound of sugar1 quarter of a pound of melted butter1 six eggs1 the rind of two lemons1 a handful of grated bread1 two tablespoonfuls of brandy4 ,half an hour will bake it4 ,,ground ,,rice ,,pudding4--,boil one pint of milk with a little piece of lemon peel1 mix quarter pound of rice1 ground1 with half pint milk1 two ounces sugar1 one ounce butter1 add these to the boiling milk4 ,keep stirring1 take it off the fire1 break in two eggs1 keep stirring1 butter a pie dish1 pour in the mixture and bake until set4 ,,ice ,,pudding4--,put one quart of milk in a stew pan with half pound of white sugar1 and stick of vanilla1 boil it ten minutes1 mix the yolks of ten eggs with a gill of cream1 pour in the milk1 then put it back again into the stew pan1 and stir till it thickens 7do not let it boil71 strain it into a basin and leave it to cool4 ,take twelve pounds of ice1 add two pounds of salt1 mix together1 cover the bottom of a pail1 place the ice pot in it and build it around with the ice and salt1 this done pour the cream into the pot1 put on the cover1 and do not cease turning till the cream is thick1 the mold should be cold1 pour in the cream1 #c or #d pieces of white paper1 wetted with cold water1 are placed on it before the cover is placed on4 ,cover with ice till wanted1 dip in cold water and turn out1 fruit may be put in when put in the mold4 ,,indian ,,pudding4--,indian meal1 a cupful1 a little salt1 butter1 #a oz42 molasses #c ozs41 #b teaspoonfuls of ginger1 or cinnamon4 ,put into a quart of boiling milk4 ,mix a cup of cold water with it2 bake in a buttered dish #ej minutes4 ,,kidney ,,pudding4--,if kidney1 split and soak it1 and season that or the meat4 ,make a paste of suet1 flour and milk2 roll it1 and line a basin with some2 put the kidney or steak in1 cover with paste1 and pinch round the edge4 ,cover with a cloth and boil a considerable time4 ,,lemon ,,dumplings4--,two tablespoonfuls of flour2 bread crumbs1 #a_/b lb42 beef suet1 #f ozs42 the grated rind of a large lemon1 sugar1 pounded1 #d ozs42 #d eggs well beaten1 and strained1 and the juice of three lemons strained4 ,make into dumplings1 and boil in a cloth one hour4 ,,lemon ,,pudding4--,three tablespoons powdered crackers1 eight tablespoons sugar1 six eggs1 one quart milk1 butter size of an egg1 the juice of one lemon and grated rind4 ,stir it first when put in oven4 ,,macaroni ,,pudding4--,take an equal quantity of ham and chicken1 mince fine1 half the quantity of macaroni which must be boiled tender in broth1 two eggs beaten1 one ounce butter1 cayenne pepper and salt to taste1 all these ingredients to be mixed thoroughly together1 put in molds and boil two hours4 ,,marrow ,,pudding4--,pour a pint of cream boiling hot on the crumbs of a penny loaf1 or ,french roll2 cut #a lb4 of beef marrow very thin2 beat #d eggs well2 add a glass of brandy1 with sugar and nutmeg to taste1 and mix all well together4 ,it may be either boiled or baked #dj or #ej minutes2 cut #b ozs4 of citron very thin1 and stick them all over it when you dish it up4 ,another way4--,blanch #a_/b lb4 of almonds2 put them in cold water all night2 next day beat them in a mortar very fine1 with orange or rose water4 ,take the crumbs of a penny loaf1 and pour on the whole a pint of boiling cream2 while it is cooling1 beat the yolks of four eggs1 and two whites1 #ae minutes2 a little sugar and grated nutmeg to your palate4 ,shred the marrow of the bones1 and mix all well together1 with a little candied orange cut small2 bake1 etc4 ,,meat ,,and ,,potato ,,pudding4--,boil some mealy potatoes till ready to crumble to pieces2 drain2 mash them very smooth4 ,make them into a thickish batter with an egg or two1 and milk1 placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish2 cover with a layer of batter1 and so alternately1 till the dish is full1 ending with batter at the top4 ,butter the dish to prevent sticking or burning4 ,bake of a fine brown color4 ,,nesselrode ,,pudding4--,prepare a custard of one pint of cream1 half a pint of milk1 the yolks of six eggs1 half a stick of vanilla1 one ounce of sweet almonds1 pounded1 and half a pound of sugar2 put them in a stewpan over a slow fire1 and stir until the proper consistence1 being careful not to let it boil2 when cold1 add a wine-glass of brandy2 partially freeze1 and add two ounces of ,transcriber's ,note3 ,the original text reads 'rasins' raisins and half a pound of preserved fruits1 cut small4 ,mix well1 and mold4 7,basket shape generally used47 ,,potato ,,pudding4--,take #a_/b lb4 of boiled potatoes1 #b ozs4 of butter1 the yolks and whites of two eggs1 a quarter of a pint of cream1 one spoonful of white wine1 a morsel of salt1 the juice and rind of a lemon2 beat all to a froth2 sugar to taste4 ,a crust or not1 as you like4 ,bake it4 ,if wanted richer1 put #c ozs4 more butter1 sweetmeats and almonds1 and another egg4 ,,prince ,,of ,,wales ,,pudding4--,chop four ounces of apples1 the same quantity of bread crumbs1 suet1 and currants1 well washed and picked2 two ounces of candied lemon1 orange1 and citron1 chopped fine2 five ounces pounded loaf sugar2 half a nutmeg1 grated4 ,mix all together with four eggs4 ,butter well and flour a tin1 put in the mixture1 and place a buttered paper on the top1 and a cloth over the paper4 ,if you steam it the paper is sufficient4 ,it will take two hours boiling4 ,when you dish it1 stick cut blanched almonds on it1 and serve with wine sauce4 ,,pudding4--,one cup sugar1 half cup milk1 one egg1 two tablespoons melted butter1 two cups flour1 two teaspoons baking powder1 a little nutmeg1 bake in a dish and when sent to the table1 put raspberry jam under same with wine sauce4 ,,baked ,,pudding4--,three tablespoonfuls of ,oswego ,prepared ,corn to one quart of milk4 ,prepare1 and cook the same as ,blanc-,mange4 ,after it is cool1 stir up with it thoroughly two or three eggs well beaten1 and bake half an hour4 ,it is very good4 ,,boiled ,,pudding4--,three tablespoonfuls of ,oswego ,prepared ,corn to one quart of milk4 ,dissolve the corn in some of the milk1 and mix with it two or three eggs1 well beaten1 and a little salt4 ,heat the remainder of the milk to near boiling1 add the above preparation1 and boil four minutes1 stirring it briskly4 ,to be eaten warm with a sauce4 ,it is delicious4 ,,queen ,,pudding4--,one pint of bread crumbs1 one quart milk1 one cup sugar1 yolks four eggs1 a little butter1 bake half an hour1 then put over the top a layer of fruit1 then white of eggs beaten to a froth with sugar2 to be eaten cold with cream4 ,,plain ,,rice ,,pudding4--,wash and pick some rice2 throw among it some pimento finely pounded1 but not much2 tie the rice in a cloth and leave plenty of room for it to swell4 ,when done1 eat it with butter and sugar1 or milk4 ,put lemon peel if you please4 ,it is very good without spice1 and eaten with salt and butter4 ,,another4--,put into a very deep pan half a pound of rice washed and picked2 two ounces of butter1 four ounces of sugar1 a few allspice pounded1 and two quarts of milk4 ,less butter will do1 or some suet4 ,bake in a slow oven4 ,,rich ,,rice ,,pudding--,boil #a_/b lb4 of rice in water1 with a bit of salt1 till quite tender2 drain it dry2 mix it with the yolks and whites of four eggs1 a quarter of a pint of cream1 with #b ozs4 of fresh butter melted in the latter2 #d ozs4 of beef suet or marrow1 or veal suet taken from a fillet of veal1 finely shred1 #c_/d lb4 of currants1 two spoonfuls of brandy1 one of peach-water1 or ratafia1 nutmeg1 and a grated lemon peel4 ,when well mixed1 put a paste round the edge1 and fill the dish4 ,slices of candied orange1 lemon1 and citron1 if approved4 ,bake in a moderate oven4 ,,rice ,,pudding ,,with ,,fruit--,swell the rice with a very little milk over the fire2 then mix fruit of any kind with it 7currants1 gooseberries1 scalded1 pared1 and quartered apples1 raisins1 or black currants72 put one egg into the rice to bind it2 boil it well1 and serve with sugar4 ,,roman ,,pudding--,oil a plain tin mold1 sprinkle it with vermicelli1 line it with a thin paste2 have some boiled macaroni ready cut in pieces an inch long2 weigh it1 and take the same weight of ,parmesan cheese1 grated2 boil a rabbit1 cut off all the white meat in slices1 as thin as paper1 season with pepper1 salt1 and shalot2 add cream sufficient to moisten the whole1 put it into the mold1 and cover it with paste2 bake in a moderate oven for an hour1 turn the pudding out of the mold1 and serve it with a rich brown gravy4 ,,sago ,,pudding--,boil #d ozs4 of sago in water a few minutes2 strain1 and add milk1 and boil till tender4 ,boil lemon peel and cinnamon in a little milk1 and strain it to the sago4 ,put the whole into a basin2 break #h eggs2 mix it well together1 and sweeten with moist sugar2 add a glass of brandy1 and some nutmeg2 put puff paste round the rim of the dish1 and butter the bottom4 ,bake three quarters of an hour4 ,,spanish ,,pudding--,to one pint of water1 put two ounces of butter1 and a little salt1 when it boils add as much flour as will make it the consistency of hasty pudding4 ,keep it well stirred1 after it is taken off the fire and has stood till quite cold1 beat it up with three eggs1 add a little grated lemon peel and nutmeg1 drop the butter with a spoon into the frying pan with boiling lard1 fry quickly1 put sugar over them when sent to the table4 ,,suet ,,dumplings--,shred #a lb4 of suet2 mix with #a-a_/d lbs4 flour1 #b eggs beaten separately1 a little salt1 and as little milk as will make it4 ,make it into two small balls4 ,boil #bj minutes4 ,the fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet4 ,,suet ,,pudding--,take six spoonfuls of flour1 #a lb4 of suet1 shred small1 #d eggs1 a spoonful of beaten ginger1 a spoonful of salt1 and a quart of milk4 ,mix the eggs and flour with a pint of milk very thick1 and with the seasoning1 mix in the rest of the milk with the suet4 ,boil two hours4 ,,tapioca ,,pudding4--,put #a_/d lb4 of tapioca into a sauce pan of cold water2 when it boils1 strain it to a pint of new milk2 boil till it soaks up all the milk1 and put it out to cool4 ,beat the yolks of four eggs1 and the whites of two1 a tablespoonful of brandy1 sugar1 nutmeg1 and #b ounces of butter4 ,mix all together2 put a puff paste round the dish1 and send it to the oven4 ,it is very good boiled with melted butter1 wine and sugar4 ,,vermicelli ,,pudding4--,boil #d ounces of vermicelli in a pint of new milk till soft1 with a stick or two of cinnamon4 ,then put in half a pint of thick cream1 #a_/d lb4 of butter1 the same of sugar1 and the yolks of #d eggs4 ,bake without paste in an earthen dish4 ,another4--,simmer #b ounces of vermicelli in a cupful of milk till tender2 flavor it with a stick or two of cinnamon or other spice4 ,beat up three eggs1 #a ounce of sugar1 half a pint of milk and a glass of wine4 ,add to the vermicelli4 ,bake in a slow oven4 99 99 99 99 99 ,,how ,,to ,,put ,,up ,,pickles ,,and ,,make ,,catsups ,,how ,,to ,,pickle ,,beet ,,roots4--,beet roots are a very pretty garnish for made dishes1 and are thus pickled4 ,boil the roots till they are tender1 then take off the skins1 cut them in slices1 gimp them in the shape of wheels1 or what form you please1 and put them into a jar4 ,take as much vinegar as you think will cover them1 and boil it with a a little mace1 a race of ginger sliced1 and a few slices of horseradish4 ,pour it hot upon your roots and tie them down4 ,,chow-,,chow4--,two quarts of small white onions1 two quarts of gherkins1 two quarts of string beans1 two small cauliflowers1 half a dozen ripe1 red peppers1 one-half pound mustard seed1 one-half pound whole pepper1 one pound ground mustard1 and1 as there is nothing so adulterated as ground mustard1 it's better to get it at the druggist's2 twenty or thirty bay leaves 7not bog leaves1 as some one of the ladies facetiously remarked71 and two quarts of good cider1 or wine vinegar4 ,peel the onions1 halve the cucumbers1 string the beans1 and cut in pieces the cauliflower4 ,put all in a wooden tray1 and sprinkle well with salt4 ,in the morning wash and drain thoroughly1 and put all into the cold vinegar1 except the red peppers4 ,let boil twenty minutes slowly1 frequently turning over4 ,have wax melted in a deepish dish1 and1 as you fill and cork1 dip into the wax4 ,the peppers you can put in to show to the best advantage4 ,if you have over six jars full1 it's good to put the rest in a jar and eat from it for every dinner4 ,some add a little turmeric for the yellow color4 ,,corn1 ,,green1 ,,pickling4--,when the corn is a little past the tenderest roasting ear state1 pull it1 take off one thickness of the husk1 tie the rest of the husk down at the silk end loosely1 place the ears in a clean cask compactly together1 and put on a brine to cover them of about two-thirds the strength of meat pickle4 ,when ready to use in winter1 soak in cold water over night1 and if this does not appear sufficient1 change the water and freshen still more4 ,corn1 prepared in this way1 is excellent1 very much resembling fresh corn from the stalk4 ,,indian ,,pickle4--,one gallon of the best vinegar1 quarter of a pound of bruised ginger1 quarter of a pound of shalots1 quarter of a pound of flour of mustard1 quarter of a pound of salt1 two ounces of mustard seed1 two ounces of turmeric1 one ounce of black pepper1 ground fine1 one ounce of cayenne4 ,mix all together1 and put in cauliflower sprigs1 radish pods1 ,french beans1 white cabbage1 cucumber1 onions1 or any other vegetable2 stir it well two or three days after any fresh vegetable is added1 and wipe the vegetable with a dry cloth4 ,the vinegar should not be boiled4 ,,how ,,to ,,pickle ,,mushrooms4--,buttons must be rubbed with a bit of flannel and salt2 and from the larger take out the red inside1 for when they are black they will not do1 being too old4 ,throw a little salt over1 and put them into a stewpan with some mace and pepper2 as the liquor comes out1 shake them well1 and keep them over a gentle fire till all of it be dried into them again2 then put as much vinegar into the pan as will cover them1 give it one warm1 and turn all into a glass or stone jar4 ,they will keep two years1 and are delicious4 ,,pickle ,,sauce4--,slice green tomatoes1 onions1 cabbage1 cucumbers1 and green peppers4 ,let all stand covered with salt over night4 ,wash1 drain and chop fine4 ,be careful to keep as dry as possible4 ,to two quarts of the hash1 add four tablespoons of ,american mustard seed and two of ,english2 two tablespoonfuls ground allspice1 one of ground cloves1 two teaspoonfuls of ground black pepper1 one teaspoonful of celery seed4 ,cover with sharp vinegar1 and boil slowly an hour4 ,put away in stone jar1 and eat when wanted4 ,,pickled ,,eggs4--,at the season of the year when eggs are plentiful1 boil some four or six dozen in a capacious saucepan1 until they become quite hard4 ,then1 after carefully removing the shells1 lay them in large-mouthed jars1 and pour over them scalding vinegar1 well seasoned with whole pepper1 allspice1 a few races of ginger1 and a few cloves or garlic4 ,when cold1 bung down closely1 and in a month they are fit for use4 ,where eggs are plentiful1 the above pickle is by no means expensive1 and is a relishing accompaniment to cold meat4 ,,how ,,to ,,pickle ,,red ,,cabbage4--,slice it into a colander1 and sprinkle each layer with salt2 let it drain two days1 then put it into a jar1 with boiling vinegar enough to cover it1 and put in a few slices of beet-root4 ,observe to choose the purple red-cabbage4 ,those who like the flavor of spice will boil some pepper-corns1 mustard-seed1 or other spice1 whole1 with the vinegar4 ,califlower in branches1 and thrown in after being salted1 will color a beautiful red4 ,,another4--,choose a sound large cabbage2 shred it finely1 and sprinkle it with salt1 and let it stand in a dish a day and night4 ,then boil vinegar 7from a pint7 with ginger1 cloves1 and cayenne popper4 ,put the cabbage into jars1 and pour the liquor upon it when cold4 ,,spiced ,,tomatoes4--,eight pounds tomatoes1 four pounds of sugar1 one quart vinegar1 one tablespoon each of cloves1 cinnamon and allspice1 make a syrup of the sugar and vinegar4 ,tie the spice in a bag and put1 in syrup1 take the skins off the tomatoes1 and put them in the syrup1 when scalded through skim them out and cook away one-half1 leave the spices in1 then put in your tomatoes again and boil until the syrup is thick4 ,,tomato ,,lilly4--,prepare one peck of green tomatoes by slicing and laying them in a jar over night1 with a little salt1 than chop them and cook in water until you think them sufficiently tender then take them up in a colander and drain nicely1 then take two large cabbages1 chop and cook same as tomatoes1 then chop six green peppers and add one quart vinegar1 put all in kettle together and boil a short time2 add fresh vinegar and spice with one ounce each cinnamon and cloves1 one pound sugar and half pint molasses4 ,onions can be used instead of cabbage if preferred4 ,,how ,,to ,,pickle ,,walnuts4--,when a pin will go into them1 put a brine of salt and water boiled1 and strong enough to bear an egg1 being quite cold first4 ,let them soak six days2 then change the brine1 let them stand six more2 then drain1 and pour over them in a jar a pickle of the best vinegar1 with plenty of pepper1 pimento1 ginger1 mace1 cloves1 mustard-seed and horseradish2 all boiled together1 but cold4 ,to every hundred of walnuts put six spoonfuls of mustard-seed1 and two or three heads of garlic or shalot1 but the latter is least strong4 ,in this way they will be good for several years1 if closely covered4 ,they will not be fit to eat under six months4 ,this pickle makes good ketchup4 ,a ,,good ,,ketchup4--,boil one bushel of tomatoes until soft enough to rub through a sieve4 ,then add to the liquid a half gallon of vinegar1 #a-a_/b pints salt1 #b ounces of cloves1 #a_/d pound allspice1 #c ounces good cayenne pepper1 five heads of garlic1 skinned and separated1 #a pound of sugar4 ,boil slowly until reduced to one-half4 ,it takes about one day4 ,set away for a week1 boil over once1 and1 if too thick1 thin with vinegar2 bottle and seal as for chow-chow4 ,,how ,,to ,,keep ,,ketchup ,,twenty ,,years4--,take a gallon of strong stale beer1 #a lb4 of anchovies1 washed from the pickle2 #a lb4 of shalots1 #a_/b oz4 of mace1 #a_/b oz4 of cloves1 #a_/d oz4 whole pepper1 #a_/b oz4 of ginger1 #b quarts of large mushroom flaps1 rubbed to pieces2 cover all close1 and simmer till it is half wasted1 strain1 cool1 then bottle4 ,a spoonful of this ketchup is sufficient for a pint of melted butter4 ,,mushroom ,,ketchup4--,sprinkle mushroom flaps1 gathered in ,september1 with common salt1 stir them occasionally for two or three days2 then lightly squeeze out the juice1 and add to each gallon bruised cloves and mustard seed1 of each1 half an ounce2 bruised allspice1 black pepper1 and ginger1 of each1 one ounce2 gently heat to the boiling point in a covered vessel1 macerate for fourteen days1 and strain2 should it exhibit any indication of change in a few weeks1 bring it again to the boiling point1 with a little more spice4 ,,oyster ,,ketchup3--,beard the oysters2 boil them up in their liquor2 strain1 and pound them in a mortar2 boil the beards in spring water1 and strain it to the first oyster liquor2 boil the pounded oysters in the mixed liquors1 with beaten mace and pepper4 ,some add a very little mushroom ketchup1 vinegar1 or lemon-juice2 but the less the natural flavor is overpowered the better2 only spice is necessary for its preservation4 ,this oyster ketchup will keep perfectly good longer than oysters are ever out of season4 ,,tomato ,,ketchup4--,put them over the fire crushing each one as you drop it into the pot2 let them boil five minutes2 take them off1 strain through a colander1 and then through a sieve1 get them over the fire again as soon as possible1 and boil down two-thirds1 when boiled down add to every gallon of this liquid one ounce of cayenne pepper1 one ounce of black pepper1 one pint vinegar1 four ounces each of cinnamon and mace1 two spoonfuls salt4 ,,very ,,fine ,,walnut ,,ketchup4--,boil a gallon of the expressed juice of green tender walnuts1 and skim it well2 then put in #b lbs4 of anchovies1 bones and liquor1 #b lbs4 shalots1 #a oz4 each of cloves1 mace1 pepper1 and one clove of garlic4 ,let all simmer till the shalots sink2 then put the liquor into a pan till cold2 bottle and divide the spice to each4 ,cork closely1 and tie a bladder over4 ,it will keep twenty years1 but is not good the first4 ,be very careful to express the juice at home2 for it is rarely unadulterated1 if bought4 99 99 99 99 99 ,,how ,,to ,,roast1 ,,boil1 ,,or ,,broil ,,poultry ,,how ,,to ,,roast ,,chickens4--,pluck carefully1 draw and truss them1 and put them to a good fire2 singe1 dust1 and baste them with butter4 ,cover the breast with a sheet of buttered paper2 remove it ten minutes before it is enough2 that it may brown4 ,a chicken will take #ae to #bj minutes4 ,serve with butter and parsley4 ,,how ,,to ,,boil ,,chickens4--,fasten the wings and legs to the body by threads tied round4 ,steep them in skim milk two hours4 ,then put them in cold water1 and boil over a slow fire4 ,skim clean4 ,serve with white sauce or melted butter sauce1 or parsley and butter4--,or melt #a oz4 of butter in a cupful of milk2 add to it the yolk of an egg beat up with a little flour and cream2 heat over the fire1 stirring well4 ,,geese 7,a ,,la ,,mode74--,skin and bone the goose2 boil and peel a dried tongue1 also a fowl2 season with pepper1 salt and mace1 and then roll it round the tongue2 season the goose in the same way1 and lay the fowl and tongue on the goose1 with slices of ham between them4 ,beef marrow rolled between the fowl and the goose1 will greatly enrich it4 ,put it all together in a pan1 with two quarts of beef gravy1 the bones of the goose and fowl1 sweet herbs and onion2 cover close1 and stew an hour slowly2 take up the goose2 skim off the fat1 strain1 and put in a glassful of good port wine1 two tablespoonfuls of ketchup1 a veal sweetbread cut small1 some mushrooms1 a piece of butter rolled in flour1 pepper and salt2 stew the goose half an hour longer2 take up and pour the ragout over it4 ,garnish with lemon4 ,,how ,,to ,,roast ,,pigeons4--,take a little pepper and salt1 a piece of butter1 and parsley cut small2 mix and put the mixture into the bellies of the pigeons1 tying the necks tight2 take another string2 fasten one end of it to their legs and rumps1 and the other to a hanging spit1 basting them with butter2 when done1 lay them in a dish1 and they will swim with gravy4 ,,how ,,to ,,boil ,,pigeons4--,wash clean2 chop some parsley small2 mix it with crumbs of bread1 pepper1 salt and a bit of butter2 stuff the pigeons1 and boil #ae minutes in some mutton broth or gravy4 ,boil some rice soft in milk2 when it begins to thicken1 beat the yolks of two or three eggs1 with two or three spoonfuls of cream1 and a little nutmeg2 mix well with a bit of butter rolled in flour4 ,,how ,,to ,,broil ,,pigeons4--,after cleaning1 split the backs1 pepper and salt them1 and broil them very nicely2 pour over them either stewed or pickled mushrooms1 in melted butter1 and serve as hot as possible4 ,,scalloped ,,cold ,,chickens44--,mince the meat very small1 and set it over the fire1 with a scrape of nutmeg1 a little pepper and salt1 and a little cream1 for a few minutes1 put it into the scallop shells1 and fill them with crumbs of bread1 over which put some bits of butter1 and brown them before the fire4 ,veal and ham eat well done the same way1 and lightly covered with crumbs of bread1 or they may be put on in little heaps4 ,,how ,,to ,,roast ,,turkey4--,the sinews of the legs should be drawn whichever way it is dressed4 ,the head should be twisted under the wing2 and in drawing it1 take care not to tear the liver1 nor let the gall touch it4 ,put a stuffing of sausage-meat2 or1 if sausages are to be served in a dish a bread stuffing4 ,as this makes a large addition to the size of the bird1 observe that the heat of the fire is constantly to that part2 for the breast is often not done enough4 ,a little strip of paper should be put on the bone to hinder it from scorching while the other parts roast4 ,baste well and froth it up4 ,serve with gravy in the dish1 and plenty of bread-sauce in a sauce-tureen4 ,add a few crumbs1 and a beaten egg to the stuffing of sausage-meat4 99 99 99 99 99 ,,sauces ,,for ,,meats1 ,,fish1 ,,etc4 ,,anchovy ,,sauce4--,chop one or two anchovies1 without washing1 put to them some flour and butter1 and a little water2 stir it over the fire till it boils once or twice4 ,if the anchovies are good1 they will dissolve4 ,,essence ,,of ,,anchovies4--,take two dozen of anchovies1 chop them1 and without the bone1 but with some of their liquor strained1 add to them sixteen large spoonfuls of water2 boil gently till dissolved1 which will be in a few minutes--when cold1 strain and bottle it4 ,,apple ,,sauce44--,pare1 core1 and quarter half a dozen good sized apples1 and throw them into cold water to preserve their whiteness4 ,boil them in a saucepan till they are soft enough to mash--it is impossible to specify any particular time1 as some apples cook much more speedily than others4 ,when done1 bruise them to a pulp1 put in a piece of butter as large as a nutmeg1 and sweeten them to taste4 ,put into saucepan only sufficient water to prevent them burning4 ,some persons put the apples in a stone jar placed in boiling water2 there is then no danger of their catching4 ,,apple ,,sauce ,,for ,,goose ,,or ,,roast ,,pork4--,pare1 core1 and slice some apples1 and put them in a strong jar1 into a pan of water4 ,when sufficiently boiled1 bruise to a pulp1 adding a little butter1 and a little brown sugar4 ,a ,,substitute ,,for ,,cream4--,beat up the whole of a fresh egg in a basin1 and then pour boiling tea over it gradually to prevent its curdling2 it is difficult from the taste1 to distinguish it from rich cream4 ,,bechamel ,,sauce4--,put a few slices of ham into a stew-pan1 a few mushrooms1 two or three shalots1 two cloves1 also a bay leaf and a bit of butter4 ,let them stand a few hours4 ,add a little water1 flour and milk or cream2 simmer forty minutes4 ,scalded parsley1 very fine may be added4 ,,bread ,,sauce4--,break three-quarters of a pound of stale bread into small pieces1 carefully excluding any crusty and outside bits1 having previously simmered till quite tender1 an onion1 well peeled and quartered in a pint of milk4 ,put the crumbs into a very clean saucepan1 and1 if you like the flavor1 a small teaspoonful of sliced onion1 chopped1 or rather minced1 as finely as possible4 ,pour over the milk1 taking away the onion simmered in it1 cover it up1 and let it stand for an hour to soak4 ,then1 with a fork1 beat it quite smooth1 and seasoned with a very little powdered mace1 cayenne and salt to taste1 adding one ounce of butter2 give the whole a boil1 stirring all the time1 and it is ready to serve4 ,a small quantity of cream added at the last moment1 makes the sauce richer and smoother4 ,common white pepper may take the place of cayenne1 a few peppercorns may be simmered in the milk1 but they should be extracted before sending to table4 ,,bread ,,sauce4--,grate some old bread into a basin2 pour boiling new milk over it2 add an onion with five cloves stuck in it1 with pepper and salt to taste4 ,cover it and simmer in a slow oven4 ,when enough1 take out the onion and cloves2 beat it well1 and add a little melted butter4 ,the addition of cream very much improves this sauce4 ,,caper ,,sauce4--,melt some butter1 chop the capers fine1 boil them with the butter4 ,an ounce of capers will be sufficient for a moderate size sauce-boat4 ,add1 if you like1 a little chopped parsley1 and a little vinegar4 ,more vinegar1 a little cayenne1 and essence of anchovy1 make it suitable for fish4 ,as a substitute for capers1 some use chopped pickled gherkins4 ,,essence ,,of ,,celery4--,soak the seeds in spirits of wine or brandy2 or infuse the root in the same for #bd hours1 then take out1 squeezing out all the liquor1 and infuse more root in the same liquor to make it stronger4 ,a few drops will ,transcriber's ,note3 ,the original text reads 'flvor' flavor broth1 soup1 etc4 ,,celery ,,sauce4--,wash well the inside leaves of three heads of celery2 cut them into slices quarter inch thick1 boil for six minutes1 and drain2 take a tablespoonful of flour1 two ounces of butter1 and a teacupful of cream2 beat well1 and when warm1 put in the celery and stir well over the fire about twelve minutes4 ,the sauce is very ,transcriber's ,note3 ,the original text reads 'goood' good for boiled fowl1 etc4 ,,cocoa ,,sauce4--,scrape a portion of the kernel of a ,cocoa nut1 adding the juice of three lemons1 a teaspoonful of the tincture of cayenne pepper1 a teaspoonful of shallot vinegar1 and half a cupful of water4 ,gently simmer for a few hours4 ,,egg ,,sauce4--,boil two eggs hard1 half chop the whites1 put in the yolks1 chop them together1 but not very fine1 put them with #a_/d lb4 of good melted butter4 ,,egg ,,sauce4--,four eggs boiled twelve minutes1 then lay them in fresh water1 cold1 pull off the shells1 chop whites and yolks separately1 mix them lightly1 half pint melted butter1 made in proportion of quarter pound of butter1 to a large tablespoon flour1 four of milk and hot water1 add powdered mace or nutmeg1 to be eaten with pork1 boiled1 or poultry1 use chicken gravy or the water the chicken were boiled in4 ,,horseradish ,,sauce4--,perhaps a good receipt for horseradish sauce1 which is so excellent with both hot and cold beef1 but which we do not always see served up with either4 ,two tablespoonfuls of mustard1 the same of vinegar1 three tablespoonfuls of cream or milk and one of pounded white sugar1 well beaten up together with a small quantity of grated horseradish4 ,this is1 of course1 to be served up cold4 ,,mint ,,sauce4--,pick1 mash and chop fine green spearmint1 to two tablespoons of the minced leaves1 put eight of vinegar1 adding a little sugar4 ,serve cold4 ,,mint ,,sauce4--,wash fresh gathered mint2 pick the leaves from the stalks2 mince them very fine1 and put them into a sauce-boat with a teaspoonful of sugar and four tablespoonfuls of vinegar4 ,it may also be made with dried mint or with mint vinegar4 ,,onion ,,sauce4--,peel the onions1 and boil them tender2 squeeze the water from them1 then chop them1 and add to them butter that has been melted1 rich and smooth1 as will be hereafter directed1 but with a little good milk instead of water2 boil it up once1 and serve it for boiled rabbits1 partridge1 scrag1 or knuckle of veal1 or roast mutton4 ,a turnip boiled with the onions makes them milder4 ,,quin',s ,,fish ,,sauce4--,half a pint of mushroom pickle1 the same of walnut1 six long anchovies pounded1 six cloves of garlic1 three of them pounded2 half a spoonful of cayenne pepper2 put them into a bottle1 and shake well before using4 ,it is also good with beefsteaks4 ,,sauce ,,for ,,cold ,,partridges1 ,,moor-,,game1 ,,etc4--,pound four anchovies and two cloves of garlic in a mortar2 add oil and vinegar to the taste4 ,mince the meat1 and put the sauce to it as wanted4 ,,sauce ,,for ,,ducks4--,serve a rich gravy in the dish2 cut the breast into slices1 but don't take them off2 cut a lemon1 and put pepper and salt on it1 then squeeze it on the breast1 and pour a spoonful of gravy over before you help4 ,,sauce ,,for ,,fowl ,,of ,,any ,,sort4--,boil some veal gravy1 pepper1 salt1 the juice of a ,seville orange and a lemon1 and a quarter as much of port wine as of gravy2 pour it into the dish or a boat4 ,,sauce ,,for ,,hot ,,or ,,cold ,,roast ,,beef4--,grate1 or scrape very fine1 some horseradish1 a little made mustard1 some pounded white sugar and four large spoonfuls of vinegar4 ,serve in a saucer4 ,,sauce ,,for ,,salmon4--,boil a bunch of fennel and parsley chop them small1 and put into it some good melted butter4 ,gravy sauce should be served with it2 put a little brown gravy into a saucepan1 with one anchovy1 a teaspoonful of lemon pickle1 a tablespoonful of walnut pickle1 two spoonfuls of water in which the fish was boiled1 a stick of horseradish1 a little browning1 and salt2 boil them four minutes2 thicken with flour and a good lump of butter1 and strain through a hair sieve4 ,,sauce ,,for ,,savoury ,,pies4--,take some gravy1 one anchovy1 a sprig of sweet herbs1 an onion1 and a little mushroom liquor2 boil it a little1 and thicken it with burnt butter1 or a bit of butter rolled in flour2 add a little port wine1 and open the pie1 and put it in4 ,it will serve for lamb1 mutton1 veal or beef pies4 ,,sauce ,,for ,a ,,turkey4--,open some oysters into a basin1 and wash them in their own liquor1 and as soon as settled pour into a saucepan2 add a little white gravy1 a teaspoonful of lemon pickle2 thicken with flour and butter2 boil it three or four minutes2 add a spoonful of thick cream1 and then the oysters2 shake them over the fire till they are hot1 but do not let them boil4 ,,sauce ,,for ,,wild ,,fowl4--,simmer a teacupful of port wine1 the same quantity of good meat gravy1 a little shalot1 a little pepper1 salt1 a grate of nutmeg and a bit of mace1 for ten minutes2 put in a bit of butter and flour1 give it all one boil1 and pour it through the birds4 ,in general they are not stuffed as tame1 but may be done so if liked4 ,,french ,,tomato ,,sauce4--,cut ten or a dozen tomatoes into quarters1 and put them into a saucepan1 with four onions1 sliced1 a little parsley1 thyme1 a clove1 and a quarter of a pound of butter2 then set the saucepan on the fire1 stirring occasionally for three-quarters of an hour2 strain the sauce through a horse-hair sieve1 and serve with the directed articles4 ,,tomato ,,sauce4--,take #ab tomatoes1 very red and ripe2 take off the stalks1 take out the seeds1 and press out the water4 ,put the expressed tomatoes into a stewpan1 with #a-a_/b ozs4 of butter1 a bay leaf1 and a little thyme2 put it upon a moderate fire1 stir it into a pulp2 put into it a good cullis1 or the top of broth1 which will be better4 ,rub it through a search1 and put it into a stewpan with two spoonfuls of cullis2 put in a little salt and cayenne4 ,,another4--,proceed as above with the seeds and water4 ,put them into a stewpan1 with salt and cayenne1 and three tablespoonfuls of beef gravy4 ,set them on a slow stove for an hour1 or till properly melted4 ,strain1 and add a little good stock2 and simmer a few minutes4 ,,white ,,sauce4--,one pound of knuckle of veal1 or any veal trimmings1 or cold white meat1 from which all brown skin has been removed2 if meat has been cooked1 more will be required4 ,it is best to have a little butcher's meat fresh1 even if you have plenty of cold meat in the larder2 any chicken bones greatly improve the stock4 ,this should simmer for five hours1 together with a little salt1 a dozen white peppercorns1 one or two small onions stuck with cloves1 according to taste1 a slice or two of lean ham1 and a little shred of celery and a carrot 7if in season7 in a quart of water4 ,strain it1 and skim off all the fat2 then mix one dessert-spoonful of flour in a half pint of cream2 or1 for economy's sake1 half milk and half cream1 or even all good new milk2 add this to the stock1 and if not salt enough1 cautiously add more seasoning4 ,boil all together very gently for ten minutes1 stirring all the time1 as the sauce easily burns and very quickly spoils4 ,this stock1 made in large quantities1 makes white soup2 for this an old fowl1 stewed down1 is excellent1 and the liquor in which a young turkey has been boiled is as good a foundation as can be desired4 ,,economical ,,white ,,sauce4--,cut up fine one carrot1 two small onions1 and put them into a stewpan with two ounces of butter1 and simmer till the butter is nearly absorbed4 ,then mix a small teacupful of flour in a pint of new milk1 boil the whole quietly till it thickens1 strain it1 season with salt and white pepper or cayenne1 and it is ready to serve4 ,or mix well two ounces of flour with one ounce of butter2 with a little nutmeg1 pepper and salt2 add a pint of milk1 and throw in a strip of lemon peel2 stir well over the fire till quite thick1 and strain4 ,,wine ,,sauce4--,one and #a_/b cups sugar1 three quarters cup of wine1 a large spoonful flour1 and a large piece of butter4 99 99 99 99 99 ,,how ,,to ,,make ,,soups 444 ,,and ,,broths ,,artichoke ,,soup4--,take ,jerusalem artichokes according to the quantity of soup required to be made1 cut them in slices1 with a quarter of a pound of butter1 two or three onions and turnips1 sliced into a stewpan1 and stew over a very slow fire till done enough1 and thin it with good veal stock4 ,just before you serve1 at the last boil1 add a quarter of a pint of good cream4 ,this is an excellent soup4 ,season to taste with a little salt and cayenne4 ,as it is necessary to vary soups1 we shall give you a few to choose from according to season and taste4 ,all brown soups must be clear and thin1 with the exception of mock turtle1 which must be thickened with flour first browned with butter in a stewpan4 ,if the flour is added without previous browning1 it preserves a raw taste that by no means improves the flavor4 ,,asparagus ,,soup4--,three or four pounds of veal cut fine1 a little salt pork1 two or three bunches of asparagus and three quarts of water4 ,boil one-half of the asparagus with the meat1 leaving the rest in water until about twenty minutes before serving2 then add the rest of the asparagus and boil just before serving2 add one pint of milk2 thicken with a little flour1 and season4 ,the soup should boil about three hours before adding the last half of the asparagus4 ,,beef ,,broth4--,put two pounds of lean beef1 one pound of scrag of veal1 one pound of scrag of mutton1 sweet herbs1 and ten peppercorns1 into a nice tin saucepan1 with five quarts of water2 simmer to three quarts1 and clear from the fat when cold4 ,add one onion1 if approved4 ,soup and broth made of different meats are more supporting1 as well as better flavored4 ,to remove the fat1 take it off1 when cold1 as clean as possible2 and if there be still any remaining1 lay a bit of clean blotting or cap paper on the broth when in the basin1 and it will take up every particle4 ,,beef ,,soup4--,cut all the lean off the shank1 and with a little beef suet in the bottom of the kettle1 fry it to a nice brown2 put in the bones and cover with water2 cover the kettle closely2 let it cook slowly until the meat drops from the bones2 strain through a colander and leave it in the dish during the night1 which is the only way to get off all the fat4 ,the day it is wanted for the table1 fry as brown as possible a carrot1 an onion1 and a very small turnip sliced thin4 ,just before taking up1 put in half a tablespoonful of sugar1 a blade of mace1 six cloves1 a dozen kernels of allspice1 a small tablespoonful of celery seed4 ,with the vegetables this must cook slowly in the soup an hour2 then strain again for the table4 ,if you use vermicelli or pearl barley1 soak in water4 ,,dr4 ,,liebig',s ,,beef ,,tea4--,when one pound of lean beef1 free from fat1 and separated from the bones1 in a finely-chopped state in which it is used for mince-meat1 or beef-sausages1 is uniformly mixed with its own weight of cold water1 slowly heated till boiling1 and the liquid1 after boiling briskly for a minute or two1 is strained through the towel from the coagulated albumen and the fibrine1 now become hard and horny1 we obtain an equal weight of the most aromatic soup1 of such strength as cannot be obtained even by boiling for hours from a piece of flesh4 ,when mixed with salt and the other additions by which soup is usually seasoned1 and tinged somewhat darker by means of roasted onions1 or burnt bread1 it forms the very best soup which can1 in any way1 be prepared from one pound of flesh4 ,,brown ,,gravy ,,soup4--,shred a small plate of onions1 put some dripping into a frying-pan and fry the onions till they are of a dark brown2 then1 having about three pounds of beef cut up in dice1 without fat or bone1 brown that in a frying-pan4 ,now get a sauce-pan to contain about a gallon1 and put in the onions and meat1 with a carrot and a turnip cut small1 and a little celery1 if you have it2 if not1 add two seeds of celery2 put three quarts1 or three and a half quarts of water to this1 and stir all together with a little pepper and salt2 simmer very slowly1 and skim off what rises2 in three or four hours the soup will be clear4 ,when served1 add a little vermicelli1 which should have previously been boiled in water2 the liquid should be carefully poured off through a sieve4 ,a large quantity may be made in the same proportions4 ,of course1 the meat and onions must be stirred whilst frying1 and constantly turned2 they should be of a fine brown1 not black1 and celery-seed will give a flavor1 it is so strong4 ,,carrot ,,soup4--,put some beef bones1 with four quarts of the liquor in which a leg of mutton or beef has been boiled1 two large onions1 a turnip1 pepper and salt into a sauce-pan1 and stew for three hours4 ,have ready six large carrots1 scraped and cut thin1 strain the soup on them1 and stew them till soft enough to pulp through a hair sieve or coarse cloth1 then boil the pulp with the soup1 which is to be as thick as pea-soup4 ,use two wooden spoons to rub the carrots through4 ,make the soup the day before it is to be used4 ,add cayenne4 ,pulp only the red part of the carrot1 and not the yellow4 ,,clam ,,soup4--,cut salt pork in very small squares and fry light brown2 add one large or two small onions cut very fine1 and cook about ten minutes2 add two quarts water and one quart of raw potatoes1 sliced2 let it boil2 then add one quart of clams4 ,mix one tablespoonful of flour with water1 put it with one pint of milk1 and pour into the soup1 and let it boil about five minutes4 ,butter1 pepper1 salt4 ,worcestershire sauce to taste4 ,transcriber's ,note3 ,the original text reads ',,groutons' ,,croutons4--,these are simply pieces of bread fried brown and crisp1 to be used in soups4 ,,game ,,soups4--,cut in pieces a partridge1 pheasant1 or rabbit2 add slices of veal1 ham1 onions1 carrots1 etc4 ,add a little water1 heat a little on slow fire1 as gravy is done2 then add some good broth1 boil the meat gently till it is done4 ,strain1 and stew in the liquor what herbs you please4 ,,game ,,soup4--,in the season for game1 it is easy to have good game soup at very little expense1 and very nice4 ,take the meat from off the bones of any cold game left1 pound it in a mortar and break up the bones1 and pour on them a quart of any good broth1 and boil for an hour and a half4 ,boil and mash six turnips1 and mix with the pounded meat1 and then pass them through a sieve4 ,strain the broth1 and stir in the mixture of meat and turnips which has been strained through the sieve2 keep the soup-pot near the fire1 but do not let it boil4 ,when ready to dish the soup for table1 beat the yolks of five eggs very lightly1 and mix with them half a pint of good cream4 ,set the soup on to boil1 and1 as it boils1 stir in the beaten eggs and cream1 but be careful that it does not boil after they are stirred in1 as the egg will curdle4 ,serve hot4 ,,julienne ,,soup4--,put a piece of butter the size of an egg into the soup-kettle2 stir until melted4 ,cut three young onions small2 fry them a nice brown2 add three quarts of good clear beef-stock1 a little mace1 pepper and salt2 let it boil an hour2 add three young carrots and three turnips cut small1 a stalk of celery cut fine1 a pint of ,french beans1 a pint of green peas2 let this boil two hours2 if not a bright1 clear color1 add a spoonful of soy4 ,this is a nice summer soup4 ,,lobster ,,soup4--,one large lobster or two small ones2 pick all the meat from the shell and chop fine2 scald one quart of milk and one pint of water1 then add the lobster1 one pound of butter1 a teaspoonful of flour1 and salt and red pepper to taste4 ,boil ten minutes and serve hot4 ,,mock ,,turtle ,,soup4--,one soup-bone1 one quart of turtle beans1 one large spoonful of powdered cloves1 salt and pepper4 ,soak the beans over night1 put them on with the soup-bone in nearly six quarts of water1 and cook five or six hours4 ,when half done1 add the cloves1 salt and pepper2 when done1 strain through a colander1 pressing the pulp of the beans through to make the soup the desired thickness1 and serve with a few slices of hard-boiled egg and lemon sliced very thin4 ,the turtle beans are black and can only be obtained from large groce4 ,,oyster ,,soup4--,take one quart of water1 one teacup of butter1 one pint of milk1 two teaspoons of salt1 four crackers rolled fine1 and one teaspoon of pepper2 bring to full boiling heat as soon as possible1 then add one quart of oysters2 let the whole come to boiling heat quickly and remove from the fire4 ,,oyster ,,soup4--,pour one quart of boiling water into a skillet2 then one quart of good rich milk2 stir in one teacup of rolled cracker crumbs2 season with pepper and salt to taste4 ,when all come to boil1 add one quart of good fresh oysters2 stir well1 so as to keep from scorching2 then add a piece of good sweet butter about the size of an egg2 let it boil up once1 then remove from the fire immediately2 dish up and send to table4 ,,ox ,,tail ,,soup4--,take two ox tails and two whole onions1 two carrots1 a small turnip1 two tablespoonfuls of flour1 and a little white pepper2 add a gallon of water1 let all boil for two hours2 then take out the tails and cut the meat into small pieces1 return the bones to the pot for a short time1 boil for another hour1 then strain the soup1 and rinse two spoonfuls of arrow-root to add to it with the meat cut from the bones1 and let all boil for a quarter of an hour4 ,,scotch ,,broth4--,take one-half teacup barley1 four quarts cold water2 bring this to the boil and skim2 now put in a neck of mutton and boil again for half an hour1 skim well the sides of the pot also2 have ready two carrots1 one large onion1 a small head of cabbage1 one bunch parsley1 one sprig of celery top2 chop all these fine1 add your chopped vegetables1 pepper and salt to taste4 ,this soup takes two hours to cook4 ,,soup ,,and ,,bouille4--,stew a brisket of beef with some turnips1 celery1 leeks and onions1 all finely cut4 ,put the pieces of beef into the pot first1 then the roots1 and half a pint of beef gravy1 with a few cloves4 ,simmer for an hour4 ,add more beef gravy1 and boil gently for half an hour4 ,,royal ,,soup4--,take a scrag or knuckle of veal1 slices of undressed gammon of bacon1 onions1 mace1 and a small quantity of water2 simmer till very strong1 and lower it with a good beef broth made the day before1 and stewed till the meat is done to rags4 ,add cream1 vermicelli1 almonds and a roll4 ,,various ,,soups4--,good soups may be made from fried meats1 where the fat and gravy are added to the boiled barley2 and for that purpose1 fat beef steaks1 pork steaks1 mutton chops1 etc4 should be preferred1 as containing more of the nutritious principle4 ,when nearly done frying1 add a little water1 which will produce a gravy to be added to the barley broth2 a little wheat flour should be dredged in also2 a quantity of onions1 cut small1 should also be fried with the fat1 which gives the soup a fine flavor1 assisted by seasoning1 etc4 ,soups may be made from broiled meats4 ,while the fat beef steak is doing before the fire1 or mutton chop1 etc41 save the drippings on a dish1 in which a little flour1 oatmeal1 with cut onions1 etc41 are put4 ,,grand ,,consomme ,,soup4--,put into a pot two knuckles of veal1 a piece of a leg of beef1 a fowl1 or an old cock1 a rabbit1 or two old partridges2 add a ladleful of soup1 and stir it well2 when it comes to a jelly1 put in a sufficient quantity of stock1 and see that it is clear2 let it boil1 skimming and refreshing it with water2 season it as the above2 you may add1 if you like1 a clove of garlic2 let it then boil slowly or simmer four or five hours2 put it through a towel1 and use it for mixing in sauces or clear soups4 ,,julienne ,,soup4--,take some carrots and turnips1 and turn them riband-like2 a few heads of celery1 some leeks and onions1 and cut them in lozenges1 boil them till they are cooked1 then put them into clear gravy soup4 ,brown thickening4--,n4,b4 ,you may1 in summer time1 add green peas1 asparagus tops1 ,french beans1 some lettuce or sorrel4 ,,soup ,,and ,,soups4--,it is not at all necessary to keep a special fire for five hours every day in order to have at dinner a first course of soup4 ,nor need a good1 savory1 nutritious soup for a family of five cost more than #aj cents4 ,there is no use hurling any remarks about swill-pails4 ,every housekeeper who knows anything of her kitchen and dining-room affairs1 knows there are usually nice clean fragments of roasts and broils left over1 and that broth in which lamb1 mutton1 beef1 and fowls have been boiled is in existence1 and that twice a week or so there is a bowl of drippings from roasted meats4 ,all these when simmered with rice1 macaroni1 or well-chosen vegetables1 and judiciously seasoned1 make good soups1 and can be had without a special fire1 and without sending to the butcher's for special meats4 ,we name a few of the soups we make1 and beg leave to add that they are pretty well received4 ,we make them in small quantities1 for nobody with three additional courses before him wants to eat a quart of soup1 you know6 #a4--,one pint of good gravy1 three cups boiling water1 a slice of turnip1 and half an onion cut in small bits1 two grated crackers4 ,simmer half an hour4 #b4--,on ironing day cut off the narrow ends from two or three sirloin steaks1 chop them into morsels and put in a stewpan with a little salt1 a tablespoonful of rice and a pint of cold water1 and simmer slowly for three hours4 ,then add water enough to make a quart of soup1 a tablespoonful of tomato catsup1 and a little browned flour mixed with the yolk of an egg4 #c4--,pare and slice very thin four good sized potatoes1 pour over them two cups of boiling water1 and simmer gently until the potatoes are dissolved4 ,add salt1 a lump of nice butter1 and a pint of sweet milk with a dust of pepper4 ,let it boil up once1 and serve4 ,you wouldn't think it1 but it is real good1 and children cry for it4 #d4--,one pint meat broth1 one pint boiling water1 slice in an onion1 or a parsnip1 or half a turnip--or all three if liked--boil until the vegetables are soft1 add a little salt if needed1 and a tablespoonful of ,halford sauce4 #e4--,let green corn1 in the time of green corn1 be grated1 and to a pint of it put a pint of rich milk1 a pint of water1 a little butter1 salt and pepper4 ,boil gently for fifteen or twenty minutes4 ,,split ,,pea ,,soup4--,take beef bones or any cold meats1 and two pounds of corned pork2 pour on them a gallon of hot water1 and let them simmer three hours1 removing all the scum4 ,boil one quart of split peas two hours1 having been previously soaked1 as they require much cooking3 strain off the meat and mash the peas into the soup2 season with black pepper1 and let it simmer one hour2 fry two or three slices of bread a nice brown1 cut into slices and put into the bottom of the tureen1 and on them pour the soup4 ,,tomato ,,soup4--,boil chicken or beef four hours2 then strain2 add to the soup one can of tomatoes and boil one hour4 ,this will make four quarts of soup4 ,,tomato ,,soup ,,without ,,meat4--,one quart of tomatoes1 one quart of water1 one quart of milk4 ,butter1 salt and pepper to taste4 ,cook the tomatoes thoroughly in the water1 have the milk scalding 7over water to prevent scorching74 ,when the tomatoes are done add a large teaspoonful of salaratus1 which will cause a violent effervescence4 ,it is best to set the vessel in a pan before adding it to prevent waste4 ,when the commotion has ceased add the milk and seasoning4 ,when it is possible it is best to use more milk than water1 and cream instead of butter4 ,the soup is eaten with crackers and is by some preferred to oyster soup4 ,this recipe is very valuable for those who keep abstinence days4 ,,turkey ,,soup4--,take the turkey bones and cook for one hour in water enough to cover them2 then stir in a little dressing and a beaten egg4 ,take from the fire1 and when the water has ceased boiling add a little butter with pepper and salt4 ,,veal ,,gravy4--,put in the stewpan bits of lard1 then a few thin slices of ham1 a few bits of butter1 then slices of fillet of veal1 sliced onions1 carrots1 parsnips1 celery1 a few cloves upon the meat1 and two spoonfuls of broth2 set it on the fire till the veal throws out its juices2 then put it on a stronger fire till the meat catches to the bottom of the pan1 and is brought to a proper color2 then add a sufficient quantity of light broth1 and simmer it upon a slow fire till the meat is well done4 ,a little thyme and mushrooms may be added4 ,skim and sift it clear for use4 ,,veal ,,soup4--,to a knuckle of veal of #f pounds1 put #g or #i quarts of water2 boil down one-half2 skim it well4 ,this is better to do the day before you prepare the soup for the table4 ,thicken it by rubbing flour1 butter1 and water together4 ,season with salt and mace4 ,when done ,transcriber's ,note3 ,the original text reads 'and' add one pint new milk2 let it just come to a boil2 then pour into a soup dish1 lined with macaroni well cooked4 ,,vegetable ,,soup4--,pare and slice five or six cucumbers2 and add to these as many cos lettuces1 a sprig or two of mint1 two or three onions1 some pepper and salt1 a pint and a half of young peas and a little parsley4 ,put these1 with half a pound of fresh butter1 into a saucepan1 to stew in their own liquor1 near a gentle fire1 half an hour1 then pour two quarts of boiling water to the vegetables1 and stew them two hours2 rub down a little flour into a teacupful of water1 boil it with the rest twenty minutes1 and serve it4 ,,vermicelli ,,soup4--,boil tender #a_/b lb4 of vermicelli in a quart of rich gravy2 take half of it out1 and add to it more gravy2 boil till the vermicelli can be pulped through a sieve4 ,to both put a pint of boiling cream1 a little salt1 and #a_/d lb4 of ,parmesan cheese4 ,serve with rasped bread4 ,add two or three eggs1 if you like4 ,,brown ,,vermicelli ,,soup4--,is made in the same manner1 leaving out the eggs and cream1 and adding one quart of strong beef gravy4 99 99 99 99 99 ,,how ,,to ,,cook ,,vegetables ,,how ,,to ,,boil ,,artichokes4--,if the artichokes are very young1 about an inch of the stalk can be left2 but should they be full grown1 the stalk must be cut quite close4 ,wash them well and put them into strong salt and water to soak for a couple of hours4 ,pull away a few of the lower leaves1 and snip off the points of all4 ,fill a saucepan with water1 throw some salt into it1 let it boil up1 and then remove the scum from the top2 put the artichokes in1 with the stalks upward1 and let them boil until the leaves can be loosened easily2 this will take from thirty to forty minutes1 according to the age of the artichokes4 ,the saucepan should not be covered during the time they are boiling4 ,rich1 melted butter is always sent to the table with them4 ,,new ,,mode ,,to ,,dress ,,asparagus4--,scrape the grass1 tie it up in bundles1 and cut the ends off an even length4 ,have ready a saucepan1 with boiling water1 and salt in proportion of a heaped saltspoonful to a quart of water4 ,put in the grass1 standing it on the bottom with the green heads out of the water1 so that they are not liable to be boiled off4 ,if the water boils too fast1 dash in a little cold water4 ,when the grass has boiled a quarter of an hour it will be sufficiently done2 remove it from the saucepan1 cut off the ends down to the edible part1 arrange it on a dish in a round pyramid1 with the heads toward the middle of the dish1 and boil some eggs hard2 cut them in two1 and place them round the dish quite hot4 ,serve melted butter in a sauce-tureen2 and those who like it rub the yoke of a hard egg into the butter1 which makes a delicious sauce to the asparagus4 ,,how ,,to ,,boil ,,asparagus4--,scrape the asparagus2 tie them in small bunches2 boil them in a large pan of water with salt in it2 before you dish them up toast some slices of bread1 and then dip them in the boiling water2 lay the asparagus on the toasts2 pour on them rich melted butter1 and serve hot4 ,,ragout ,,of ,,asparagus4--,cut small asparagus like green peas2 the best method is to break them off first2 then tie them in small bunches to cut1 boil them till half done2 then drain them1 and finish with butter1 a little broth1 herbs1 two cloves1 and a sprig of savory4 ,when done1 take out the cloves1 herbs1 etc41 mix two yolks of eggs1 with a little flour1 and broth1 to garnish a first course dish4 ,but if you intend to serve it in a second course mix cream1 a little salt1 and sugar4 ,,french ,,beans1 ,a ,,la ,,creme4--,slice the beans and boil them in water with salt4 ,when soft1 drain4 ,put into a stewpan two ounces of fresh butter1 the yolks of three eggs1 beaten up into a gill of cream1 and set over a slow fire4 ,when hot1 add a spoonful of vinegar1 simmer for five minutes4 ,,to ,,preserve ,,french ,,beans ,,for ,,winter4--,pick them young1 and throw into a little wooden keg a layer of them three inches deep2 then sprinkle them with salt1 put another layer of beans1 and do the same as high as you think proper1 alternately with salt1 but not too much of this4 ,lay over them a plate1 or cover of wood1 that will go into the keg1 and put a heavy stone on it4 ,a pickle will rise from the beans and salt4 ,if they are too salt1 the soaking and boiling will not be sufficient to make them pleasant to the taste4 ,,stewed ,,beans4--,boil them in water in which a lump of butter has been placed2 preserve them as white as you can2 chop a few sweet herbs with some parsley very fine2 then stew them in a pint of the water in which the leaves have been boiled1 and to which a quarter of a pint of cream has been added2 stew until quite tender1 then add the beans1 and stew five minutes1 thickening with butter and flour4 ,,how ,,to ,,boil ,,broccoli4--,peel the thick skin of the stalks1 and boil for nearly a quarter of an hour1 with a little bit of soda1 then put in salt1 and boil five minutes more4 ,broccoli and savoys taste better when a little bacon is boiled with them4 ,,how ,,to ,,boil ,,cabbage4--,cut off the outside leaves1 and cut it in quarters2 pick it well1 and wash it clean2 boil it in a large quantity of water1 with plenty of salt in it2 when it is tender and a fine light green1 lay it on a sieve to drain1 but do not squeeze it1 it will take off the flavor2 have ready some very rich melted butter1 or chop it with cold butter4 ,greens must be boiled the same way4 ,strong vegetables like turnips and cabbage1 etc41 require much water4 ,,cabbage ,,salad4--,three eggs well beaten1 one cup of vinegar1 two tablespoons of mustard1 salt and pepper1 one tablespoon of butter2 let this mixture come to a boil1 when cool add seven tablespoons of cream1 half a head of cabbage shaved fine4 ,,how ,,to ,,boil ,,cauliflowers4--,strip the leaves which you do not intend to use1 and put the cauliflowers into salt and water some time to force out snails1 worms1 etc4 ,boil them twelve minutes on a drainer in plenty of water1 then add salt1 and boil five or six minutes longer4 ,skim well while boiling4 ,take out and drain4 ,serve with melted butter1 or a sauce made of butter1 cream1 pepper and salt4 ,,how ,,to ,,fry ,,cauliflowers4--,wash as before4 ,boil twenty or thirty minutes2 cut it into small portions1 and cool4 ,dip the portions twice into a batter made of flour1 milk and egg1 and fry them in butter4 ,serve with gravy4 ,,cucumbers ,,for ,,immediate ,,use4--,slice1 sprinkle with salt2 let them stand several hours1 drain1 and then put to them sliced onions1 vinegar to cover them1 and salt1 pepper1 etc4 ,cayenne pepper and ground mustard render them wholesome4 ,,stewed ,,celery4--,wash and clean six or eight heads of celery1 let them be about three inches long2 boil tender and pour off all the water2 beat the yolks of four eggs1 and mix with half a pint of cream1 mace and salt2 set it over the fire with the celery1 and keep shaking until it thickens1 then serve hot4 ,,cold ,,slaw4--,half a head of cabbage cut very fine1 a stalk of celery cut fine--or teaspoon of celery seed--or1 a tablespoon of celery essence1 four hard-boiled eggs1 whites chopped very fine1 a teaspoon of mustard1 a tablespoon of butter and the yolks of the boiled eggs1 salt and pepper1 mix well2 take an egg well beaten and stir in a cup of boiling vinegar1 pour over and cover for a few minutes4 ,,egg-,,plant4--,slice the egg-plant an eighth of an inch in thickness1 pare it1 and sprinkle salt over it an hour before cooking2 then drain off all the water1 beat up the yolk of an egg1 clip the slices first in the egg1 and then in crumbs of bread2 fry a nice brown4 ,serve hot1 and free from fat4 ,,how ,,to ,,cook ,,egg-,,plant4--,cut the egg-plant in slices half an inch thick1 sprinkle a thin layer of salt between the slices1 and lay them one over the other2 and let them stand an hour4 ,this draws out the bitter principal from the egg-plant1 and also a part of the water4 ,then lay each slice in flour1 put in hot fat and fry it brown on both sides4 ,or boil the egg-plant till tender1 remove the skin1 mash fine1 mix with an equal quantity of bread or cracker crumbs1 and salt1 pepper and bake half an hour4 ,this makes a delightful dish1 and a very digestible one1 as it has so little oily matter in it4 ,,how ,,to ,,broil ,,mushrooms4--,pare some large1 open mushrooms1 leaving the stalks on1 paring them to a point2 wash them well1 and turn them on the back of a drying sieve to drain4 ,put into a stewpan two ounces of butter1 some chopped parsley1 and shalots1 then fry them for a minute on the fire2 when melted1 place your mushroom stalks upward on a saucepan1 then pour the butter and parsley over all the mushrooms2 pepper and salt them well with black pepper put them in the oven to broil2 when done1 put a little good stock to them1 give them a boil and dish them1 pour the liquor over them1 adding more gravy1 but let it be put in hot4 ,,how ,,to ,,pickle ,,onions4--,take two quarts of the small white round onions4 ,scald them in very strong salt and water4 ,just let them boil4 ,strain1 peel1 place in jars2 cover them with the best white wine vinegar4 ,in two days pour all the vinegar off1 and boil it half an hour1 with a teaspoonful of cayenne pepper1 #a oz4 of ginger1 #af cloves1 #a_/b oz4 ground mustard1 #b ozs4 mustard seed4 ,when cold1 pour upon the onions4 ,some persons prefer the vinegar boiling hot4 ,,how ,,to ,,fricassee ,,parsnips4--,boil in milk till they are soft1 then cut them lengthwise in bits two or three inches long1 and simmer in a white sauce1 made of two spoonfuls of broth1 and a bit of mace1 half a cupful of cream1 a bit of butter1 and some flour1 pepper and salt4 ,,how ,,to ,,mash ,,parsnips4--,boil them tender1 scrape then mash them in a stewpan with a little cream1 a good piece of butter1 and pepper and salt4 ,,how ,,to ,,stew ,,parsnips4--,boil them tender2 scrape and cut into slices2 put them into a saucepan with cream enough2 for sauce1 a piece of butter rolled in flour1 and a little salt2 shake the saucepan often1 when the cream boils1 pour them into a dish4 ,,how ,,to ,,boil ,,peas4--,peas should not be shelled long before they are wanted1 nor boiled in much water2 when the water boils1 put them in with a little salt 7some add a little loaf sugar1 but if they are sweet of themselves1 it is superfluous72 when the peas begin to dent in the middle they are boiled enough4 ,strain1 and put a piece of butter in the dish1 and stir4 ,a little mint should be boiled with the peas4 ,,puree ,,of ,,potatoes4--,this differs from mashed potatoes only in the employment of more milk and butter1 and in the whole being carefully reduced to a perfectly smooth1 thick1 cream-like mixture4 ,where economy is a great object1 and where rich dishes are not desired1 the following is an admirable mode of mashing potatoes3 ,boil them till thoroughly done1 having added a handful of salt to the water1 then dry them well1 and with two forks placed back to back beat the whole up until no lumps are left4 ,if done rapidly1 potatoes thus cooked are extremely light and digestible4 ,,how ,,to ,,boil ,,potatoes4--,boil in a saucepan without lid1 with only sufficient water to cover them2 more would spoil them1 as the potatoes contain much water1 and it requires to be expelled4 ,when the water nearly boils pour it off1 and add cold water1 with a good portion of salt4 ,the cold water sends the heat from the surface to the center of the potato1 and makes it mealy4 ,boiling with a lid on often produces cracking4 ,,new ,,potatoes4--,should be cooked soon after having been dug2 wash well1 and boil4 ,the ,irish1 who boil potatoes to perfection1 say they should always be boiled in their jackets2 as peeling them for boiling is only offering a premium for water to run through the potato1 and rendering it sad and unpalatable2 they should be well washed1 and put into cold water4 ,,new ,,potatoes4--,have them as freshly dug as may be convenient2 the longer they have been out of the ground the less well-flavored they are4 ,well wash them1 rub off the skins with a coarse cloth or brush1 and put them into boiling water1 to which has been added salt1 at the rate of one heaped teaspoonful to two quarts4 ,let them boil till tender--try them with a fork2 they will take from ten or fifteen minutes to half an hour1 according to size4 ,when done1 pour away the water1 and set by the side of the fire1 with the lid aslant4 ,when they are quite dry1 have ready a hot vegetable dish1 and in the middle of it put a piece of butter the size of a walnut--some people like more--heap the potatoes round it and over it1 and serve immediately4 ,we have seen very young potatoes1 no larger than a marble1 parboiled1 and then fried in cream till they are of a fine auburn color2 or else1 when larger1 boiled till nearly ready1 then sliced and fried in cream1 with pepper1 salt1 a very little nutmeg1 and a flavoring of lemon juice4 ,both make pretty little supper dishes4 ,,potatoes ,,roasted ,,under ,,the ,,meat4--,these are very good2 they should be nicely browned4 ,half boil large mealy potatoes2 put into a baking dish1 under the meat roasting2 ladle the gravy upon them occasionally4 ,they are best done in an oven4 ,,potato ,,ribbons4--,cut the potatoes into slices1 rather more than half an inch thick1 and then pare round and round in very long ribbons4 ,place them in a pan of cold water1 and a short time before wanted drain them from the water4 ,fry them in hot lard1 or good dripping1 until crisp and browned2 dry them on a soft cloth1 pile them on a hot dish1 and season with salt and cayenne4 ,,potato ,,rolls4--,boil three lbs4 of potatoes2 crush and work them with two ozs4 of butter and as much milk as will cause them to pass through a colander2 take half a pint of yeast and half a pint of warm water2 mix with the potatoes2 pour the whole upon #e lbs4 of flour2 add salt2 knead it well2 if too thick1 put to it a little more milk and warm water2 stand before the fire for an hour to rise2 work it well and make it into rolls4 ,bake it half an hour4 ,,potato ,,rissoles4--,boil the potatoes floury2 mash them1 seasoning them with salt and a little cayenne2 mince parsley very fine1 and work up with the potatoes1 adding eschalot1 also chopped small4 ,bind with yolk of egg1 roll into balls1 and fry with fresh butter over a clear fire4 ,meat shred finely1 bacon or ham may be added4 ,,potato ,,sautees4--,these are even more agreeable with meat than fried potatoes4 ,cold boiled potatoes are sliced up1 and tossed up in a saucepan with butter1 mixed with a little chopped parsley1 till they are lightly browned4 ,pure goose or other dripping is by many cooks preferred to butter for this purpose4 ,,potato ,,souffles4--,the delicious blistered potatoes are prepared as follows3 ,the potatoes1 if small1 are simply cut in halves2 if large1 cut in three or more slices2 these are fried in the usual way1 but are taken out before they are quite done1 and set aside to get cold2 when wanted they are fried a second time1 but only till they are of a light golden color1 not brown4 ,,tomatoes4--,cut ripe tomatoes into slices1 put them in a buttered dish with some bread crumbs1 butter1 pepper and salt1 and bake till slightly brown on top4 ,,forced ,,tomatoes4--,prepare the following forcemeat3 ,two ounces of mushrooms1 minced small1 a couple of shalots1 likewise minced1 a small quantity of parsley1 a slice of lean ham1 chopped fine1 a few savory herbs1 and a little cayenne and salt4 ,put all these ingredients into a saucepan with a lump of butter1 and stew all together until quite tender1 taking care that they do not burn4 ,put it by to cool1 and then mix with them some bread crumbs and the well beaten yolks of two eggs4 ,choose large tomatoes1 as nearly of the same size as possible1 cut a slice from the stalk end of each1 and take out carefully the seeds and juice2 fill them with the mixture which has already been prepared1 strew them over with bread and some melted butter1 and bake them in a quick oven until they assume a rich color4 ,they are a good accompaniment to veal or calf's head4 ,,to ,,mash ,,turnips4--,boil them very tender4 ,strain till no water is left4 ,place in a saucepan over a gentle fire1 and stir well a few minutes4 ,do not let them burn4 ,add a little cream1 or milk1 or both1 salt butter and pepper4 ,add a tablespoonful of fine sugar4 ,stir and simmer five minutes longer4 ,,to ,,boil ,,or ,,stew ,,vegetable ,,marrow4--,this excellent vegetable may be boiled as asparagus4 ,when boiled1 divide it lengthways into two1 and serve it upon a toast accompanied by melted butter2 or when nearly boiled1 divide it as above1 and stew gently in gravy like cucumbers4 ,care should be taken to choose young ones not exceeding six inches in length4 99 99 99 99 99 ,illustration3 ,how to ,calculate ,,how ,,to ,,calculate4 ,,practical ,,rules1 ,,short ,,methods1 ,,and ,,problems ,,used ,,in ,,business ,,computations4 ,rapidity and accuracy in making estimates and in figuring out the result of business transactions is of the greatest necessity to the man of business4 ,a miscalculation may involve the loss of hundreds or thousands of dollars1 in many cases1 while a slow and tedious calculation involves loss of time and the advantage which should have been seized at the moment4 ,it is proposed in the following pages to give a few brief methods and practical rules for performing calculations which occur in every-day transactions among men1 presuming that a fair knowledge of the ordinary rules of arithmetic has previously been attained4 ,,addition4 ,to be able to add up long columns of figures rapidly and correctly is of great value to the merchant4 ,this requires not only a knowledge of addition1 but in order to have a correct result1 one that can be relied upon1 it requires concentration of the mind4 ,never allow other thoughts to be flitting through the mind1 or any outside matter to disturb or draw it away from the figures1 until the result is obtained4 ,write the tens to be carried each time in a smaller figure underneath the units1 so that afterwards any column can be added over again without repeating the entire operation4 ,by the practice of addition the eye and mind soon become accustomed to act rapidly1 and this is the art of addition4 ,grouping figures together is a valuable aid in rapid addition1 as we group letters into words in reading4 #hfb #ech _/ #fgd #hdc _/ #biag ,thus1 in the above example1 we do not say #c and #d are #g and #h are #ae and #b are #ag1 but speak the sum of the couplet1 thus #g and #aj are #ag1 and in the second column1 #ab and #i are #ba4 ,this method of grouping the figures soon becomes easy and reduces the labor of addition about one-half1 while those somewhat expert may group three or more figures1 still more reducing the time and labor1 and sometimes two or more columns may be added at once1 by ready reckoners4 ,another method is to group into tens when it can be conveniently done1 and still another method in adding up long columns is to add from the bottom to the top1 and whenever the numbers make even #aj1 #bj1 #cj1 #dj or #ej1 write with pencil a small figure opposite1 #a1 #b1 #c1 #d or #e1 and then proceed to add as units4 ,the sum of these figures thus set out will be the number of tens to be carried to the next column4 #fb #b #h #c #eb #da #b #h #d #i #f #b #gb #a #hb #h #cb #e #e #b #g #aa #c #ba #e #h #h #e #j #b #h ,,short ,,methods ,,of ,,multiplication4 ,for certain classes of examples in multiplication short methods may be employed and the labor of calculation reduced1 but of course for the great bulk of multiplications no practical abbreviation remains4 ,a person having much multiplying to do should learn the table up to twenty1 which can be done without much labor4 ,to multiply any number by #aj1 #ajj1 or #ajjj1 simply annex one1 two1 or three ciphers1 as the case may be4 ,if it is desired to multiply by #bj1 #cjj1 #ejjj1 or a number greater than one with any number of ciphers annexed1 multiply first by the number and then annex as many ciphers as the multiplier contains4 ,,table4 #e cents equal #a_/bj of a dollar4 #aj cents equal #a_/aj of a dollar4 #ab-a_/b cents equal #a_/h of a dollar4 #af-b_/c cents equal #a_/f of a dollar4 #bj cents equal #a_/e of a dollar4 #be cents equal #a_/d of a dollar4 #cc-a_/c cents equal #a_/c of a dollar4 #ej cents equal #a_/b of a dollar4 ,articles of merchandise are often bought and sold by the pound1 yard1 or gallon1 and whenever the price is an equal part of a dollar1 as seen in the above table1 the whole cost may be easily found by adding two ciphers to the number of pounds or yards and dividing by the equivalent in the table4 ,example4 ,what cost #ah dozen eggs at #af-b_/c;c per dozen8 #f7ahjj #c4jj ,example4 ,what cost #aj pounds butter at #be;c per pound8 #d7ajjj ----- #b4ej ,or1 if the pounds are equal parts of one hundred and the price is not1 then the same result may be obtained by dividing the price by the equivalent of the quantity as seen in the table2 thus1 in the above case1 if the price were #aj;c and the number of pounds #be1 it would be worked just the same4 ,example4 ,find the cost of #ej yards of gingham at #ad;c a yard4 #b7adjj ----- #g4jj ,when the price is one dollar and twenty-five cents1 fifty cents1 or any number found in the table1 the result may be quickly found by finding the price for the extra cents1 as in the above examples1 and then adding this to the number of pounds or yards and calling the result dollars4 ,example4 ,find the cost of #bj bushels potatoes at #a4ab-a_/b per bushel4 #h7bjjj #bej ----- #bb4ej ,if the price is #b or #c instead of #a1 then the number of bushels must first be multiplied by #b or #c1 as the case may be4 ,example4 ,find the cost of #f hats at #d4cc-a_/c apiece4 #c7fjj #d ------ #bd4jj #b4jj ------ #bf ,when #abe or #bej are multipliers add three ciphers and divide by #h and #d respectively4 ,to multiply a number consisting of two figures by #aa1 write the sum of the two figures between them4 ,example4 ,multiply #ec by #aa4 ,ans4 #ehc4 ,if the sum of the two numbers exceeds #aj then the units only must be placed between and the tens figure carried and added to the next figure to the left4 ,example4 ,multiply #hg by #aa4 ,ans4 #ieg4 ,,fractions4 ,fractional parts of a cent should never be despised4 ,they often make fortunes1 and the counting of all the fractions may constitute the difference between the rich and the poor man4 ,the business man readily understands the value of the fractional part of a bushel1 yard1 pound1 or cent1 and calculates them very sharply1 for in them lies perhaps his entire profit4 ,,to ,,reduce ,a ,,fraction ,,to ,,its ,,simplest ,,form4 ,divide both the numerator and denominator by any number that will leave no remainder and repeat the operation until no number will divide them both4 ,example4 ,the simplest form of #cf_/de is found by dividing by #i #d_/e4 ,to reduce a whole number and a fraction1 as #d-a_/b1 to fractional form1 multiply the whole number by the denominator1 add the numerator and write the result over the denominator4 ,thus1 #d ,x #b #h #i placed over #b is #i_/b4 ,,to ,,add ,,fractions4 ,reduce the fractions to like denominators1 add their numerators and write the denominator under the result4 ,example4 ,add #b_/c to #c_/d4 #b_/c #h_/ab1 #c_/d #i_/ab1 #h_/ab #i_/ab #ag_/ab #a-e_/ab4 ,ans4 ,,to ,,subtract ,,fractions4 ,reduce the fractions to like denominators1 subtract the numerators and write the denominators under the result4 ,example4 ,find the difference between #d_/e and #c_/d4 #d_/e #af_/bj1 #c_/d #ae_/bj1 #af_/bj-ae_/bj #a_/bj4 ,ans4 ,,to ,,multiply ,,fractions4 ,multiply the numerators together for a new numerator and the denominators together for a new denominator4 ,example4 ,multiply #g_/h by #e_/f4 #g_/h x #e_/f #ce_/dh4 ,ans4 ,,to ,,divide ,,fractions4 ,multiply the dividend by the divisor inverted4 ,example4 ,divide #g_/h by #e_/f4 #g_/h ,x #f_/e #db_/dj4 ,reduced to simple form by dividing by #b is #ba_/bj ,transcriber's ,note3 ,the original text reads '#aa' #a-a_/bj4 ,ans4 ,,to ,,multiply ,,mixed ,,numbers4 ,when two numbers are to be multiplied1 one of which contains a fraction1 first multiply the whole numbers together1 then multiply the fraction by the other whole number1 add the two results together for the correct answer4 ,example4 ,what cost #e-a_/c yards at #ah;c a yard8 #ah;c #e-a_/c --- #ah x #e #ij #ah x #a_/c #f --- #if;c ,when both numbers contain a fraction1 ,first1 multiply the whole numbers together1 ,second1 multiply the1 lower whole number by the upper fraction2 ,third1 multiply the upper whole number by the lower fraction2 ,fourth1 multiply the fractions together2 ,fifth1 add all the results for the correct answer4 ,example4 ,what cost #ab-b_/c pounds of butter at #ah-c_/d;c per pound8 #ah-c_/d #ab-b_/c ------- #ah ,x #ab #baf #ab x #c_/d #i #ah ,x #b_/c #ab #c_/d ,x #b_/c #f_/ab #a_/b ------- #b4cg-a_/b ,common fractions may often be changed to decimals very readily1 and the calculations thereby made much easier4 ,,to ,,change ,,common ,,fractions ,,to ,,decimals4 ,annex one or more ciphers to the numerator and divide by the denominator4 ,example4 ,change #c_/d to a decimal4 ,ans4 4#ge4 ,we add two ciphers to the #c1 making it #cjj1 and divide by #d1 which gives us4#ge4 ,in the same way #a_/b 4#e1 or #c_/d 4#ge1 and so on4 ,when a quantity is in dollars and fractions of a dollar1 the fractions should always be thus reduced to cents and mills4 99 99 99 99 99 ,,twenty ,,thousand ,,things ,,worth ,,knowing4 ,,relative ,,hardness ,,of ,,woods4 ,taking shell bark hickory as the highest standard of our forest trees1 and calling that #ajj1 other trees will compare with it for hardness as follows3 ,shell ,bark ,hickory #ajj ,pignut ,hickory #if ,white ,oak #hd ,white ,ash #gg ,dogwood #ge ,scrub ,oak #gc ,white ,hazel #gb ,apple ,tree #gj ,red ,oak #fi ,white ,beech #fe ,black ,walnut #fe ,black ,birch #fb ,yellow ,oak #fj ,hard ,maple #ef ,white ,elm #eh ,red ,cedar #ef ,wild ,cherry #ee ,yellow ,pine #ed ,transcriber's ,note3 ,the original text reads ',chesnut' ,chestnut #eb ,yellow ,poplar #ea ,transcriber's ,note3 ,the original text reads ',buternut' ,butternut #dc ,white ,birch #dc ,white ,pine #cj ,timber intended for posts is rendered almost proof against rot by thorough seasoning1 charring and immersion in hot coal tar4 ,the slide of ,alpnach1 extending from ,mount ,pilatus to ,lake ,lucerne1 a distance of #h miles1 is composed of #be1jjj trees1 stripped of their bark1 and laid at an inclination of #aj to #ah degrees4 ,trees placed in the slide rush from the mountain into the lake in #f minutes4 ,the ,alps comprise about #ahj mountains1 from #d1jjj to #ae1gcb feet high1 the latter being the height of ,mount ,blanc1 the highest spot in ,europe4 ,the summit is a sharp ridge1 like the roof of a house1 consisting of nearly vertical granite rocks4 ,the ascent requires #b days1 #f or #h guides are required1 and each guide is paid #ajj francs 7#bj4jj74 ,it was ascended by two natives1 ,jacques ,belmat and ,dr4 ,packard1 ,august #h1 #aghf1 at #f a4m4 ,they staid up #cj minutes1 with the thermometer at #ad degrees below the freezing point4 ,the provisions froze in their pockets2 their faces were frost-bitten1 lips swollen1 and their sight much weakened1 but they soon recovered on their descent4 ,de ,saussure records in his ascent ,august #b1 #agfj1 that the color of the sky was deep blue2 the stars were visible in the shade2 the barometer sunk to #af4jh inches 7being #bg4jh in ,geneva7 the thermometer was #bf-a_/b degrees1 in the sun #bi degrees 7being #hg degrees at ,geneva74 ,the thin air works the blood into a high fever1 you feel as if you hardly touched the ground1 and you scarcely make yourself heard4 ,a ,french woman1 ,mademoiselle d',angeville1 ascended in ,september1 #ahdj1 being dragged up the last #a1bjj feet by guides1 and crying out3 ,if ,i die1 carry me to the top4 ,when there1 she made them lift her up1 that she might boast she had been higher than any man in ,europe4 ,the ascent of these awful solitudes is most perilous1 owing to the narrow paths1 tremendous ravines1 icy barriers1 precipices1 etc4 ,in many places every step has to be cut in the ice1 the party being tied to each other by ropes1 so that if one slips he may be held up by the rest1 and silence is enforced1 lest the noise of talking should dislodge the avalanches of the ,aiguille du ,midi4 ,the view from the mountain is inexpressibly grand4 ,on the ,alps the limit of the vine is an elevation of #a1fjj feet2 below #a1jjj feet1 figs1 oranges and olives are produced4 ,the limit of the oak is #c1hjj feet1 of the ,transcriber's ,note3 ,the original text reads 'chesnut' chestnut #b1hjj feet1of the pine #f1ejj feet1 of heaths and furze to #h1gjj and #i1gjj feet2 and perpetual snow exists at an elevation of #h1bjj feet4 ,on the ,andes1 in lat4 #b degrees1 the limit of perpetual snow is #ad1gfj feet2 in ,mexico1 lat4 #ai degrees1 the limit is #ac1hjj feet2 on the peak of ,teneriffe1 #aa1ded feet2 on ,mount ,etna1 #i1jjj feet2 on the ,caucasus1 #i1ijj feet2 in the ,pyrenees1 #h1djj feet2 in ,lapland1 #c1ajj feet2 in ,iceland1 #b1hij feet4 ,the walnut ceases to grow at an elevation of #c1fjj feet2 the yellow pine at #f1bjj feet2 the ash at #d1hjj feet1 and the fir at #f1gjj feet4 ,the loftiest inhabited spot on the globe is the ,port ,house of ,ancomarca1 on the ,andes1 in ,peru1 #af1jjj feet above the level of the sea4 ,the #adth peak of the ,himalayas1 in ,asia1 #be1fei feet high1 is the loftiest mountain in the world4 ,lauterbrunnen is a deep part of an ,alpine pass1 where the sun hardly shines in winter4 ,it abounds with falls1 the most remarkable of which is the ,staubbach1 which falls over the ,balm precipice in a drizzling spray from a height of #ibe feet2 best viewed in the morning sun or by moonlight4 ,in general1 it is like a gauze veil1 with rainbows dancing up and down it1 and when clouds hide the top of the mountain1 it seems as poured out of the sky4 ,in ,canada1 the falls of ,montmorenci are #bej feet high1 the falls of ,niagara 7the ,horse ,shoe ,falls7 are #aeh feet high and #b1jjj feet wide1 the ,american ,falls arc #afd feet high and #ijj feet wide4 ,the ,yosemite ,valley ,falls are #b1fjj feet high1 and the ,ribbon ,falls of the ,yosemite are #c1cjj feet high4 ,the waterfall of the ,arve1 in ,bavaria1 is #b1jjj feet4 ,,the ,,periods ,,of ,,gestation are the same in the horse and ass or eleven months each1 camel #ab months1 elephant #b years1 lion #e months1 buffalo #ab months1 in the human female #i months1 cow #i months1 sheep #e months1 dog #i weeks1 cat #h weeks1 sow #af weeks1 she wolf from #ij to #ie days4 ,the goose sits #cj days1 swans #db1 hens #ba1 ducks #cj1 peahens and turkeys #bh1 canaries #ad1 pigeons #ad1 parrots #dj days4 ,,ages ,,of ,,animals1 ,,etc4--,elephant #ajj years and upward1 ,rhinoceros #bj1 ,camel #ajj1 ,lion #be to #gj1 ,tigers1 ,leopards1 ,jaguars and ,hyenas 7in confinement7 about #be years1 ,beaver #ej1 deer #bj1 wolf #bj1 ,fox #ad to #af1 ,llamas #ae1 ,chamois #be1 ,monkeys and ,baboons #af to #ah years1 ,hare #h1 ,squirrel #g1 ,rabbit #g1 ,swine #be1 ,stag under #ej1 ,horse #cj1 ,ass #cj1 ,sheep under #aj1 ,cow #bj1 ,ox #cj1 ,swans1 ,parrots and ,ravens #bjj1 ,eagle #ajj1 ,geese #hj1 ,hens and ,pigeons #aj to #af1 ,hawks #cf to #dj1 ,cranes #bd1 ,blackbird #aj to #ab1 ,peacock #bj1 ,pelican #dj to #ej1 ,thrush #h to #aj1 ,wren #b to #c1 ,nightingale #ae1 ,blackcap #ae1 ,linnet #ad to #bc1 ,goldfinch #bj to #bd1 ,redbreast #aj to #ab1 ,skylark #aj to #cj1 ,titlark #e to #f1 ,chaffinch #bj to #bd1 ,starling #aj to #ab1 ,carp #gj to #aej1 ,pike #cj to #dj1 ,salmon #af1 ,codfish #ad to #ag1 ,eel #aj1 ,crocodile #ajj1 ,tortoise #ajj to #bjj1 ,whale estimated #a1jjj1 ,queen ,bees live #d years1 ,drones #d months1 ,working ,bees #f months4 ,the melody of singing birds ranks as follows3 ,the nightingale first1 then the linnet1 titlark1 sky lark and wood lark4 ,the mocking bird has the greatest powers of imitation1 the robin and goldfinch are superior in vigorous notes4 ,the condor of ,peru has spread wings #dj feet1 feathers #bj feet1 quills #h inches round4 ,in ,england1 a quarter of wheat1 comprising #h bushels1 yields #ad bushels #b-a_/b pecks1 divided into seven distinct kinds of flour1 as follows3 ,fine flour1 #e bushels #c pecks2 bran1 #c bushels2 twenty-penny1 #c bushels2 seconds1 #b pecks2 pollard1 #b bushels2 fine middlings1 #a peck2 coarse ditto1 #a peck4 ,the ancient ,greek phalanx comprised #h1jjj men1 forming a square battalion1 with spears crossing each other1 and shields united4 ,the ,roman legion was composed of #f1jjj men1 comprising #aj cohorts of #fjj men each1 with #cjj horsemen4 ,the ancient battering ram was of massive timber1 #fj to #ajj feet long1 fitted with an iron head4 ,it was erected under shelter to protect the #fj or #ajj men required to work it4 ,the largest was equal in force to a #cf-lb4 shot from a cannon4 ,pile ,driving on ,sandy ,soils4--,the greatest force will not effect a penetration exceeding #ae feet4 ,various ,sizes of ,type4--,it requires #bje lines of ,diamond type to make #ab inches1 of ,pearl #agh1 of ,ruby #aff1 of ,nonpareil #adc1 of ,minion #abh1 of ,brevier #aab-a_/b1 of ,bourgeois #ajb-a_/b1 of ,long ,primer #hi1 of ,small ,pica #hc1 of ,pica #ga-a_/b1 of ,english #fd4 ,wire ropes for the transmission of power vary in size from #c_/h to #g_/h inch diam4 ,for from #c to #cjj horse power2 to promote flexibility1 the rope1 made of iron1 steel1 or copper wire1 as may be preferred1 is provided with a core of hemp1 and the speed is #a mile per minute1 more or less1 as desired4 ,tho rope should run on a well-balanced1 grooved1 cast iron wheel1 of from #d to #ae feet diam41 according as the transmitted power ranges from #c to #cjj horse2 the groove should be well cushioned with soft material1 as leather or rubber1 for the formation of a durable bed for the rope4 ,with good care the rope will last from #c to #e years4 ,cannon balls go furthest at an elevation of #cj degrees1 and less as the balls are less2 the range is furthest when fired from west to east in the direction of the earth's motion1 which for the diurnal rotation on its axis1 is at the rate of #a1jcg miles per hour1 and in its orbit1 #ff1jib miles4 ,the air's resistance is such that a cannon ball of #c lbs4 weight1 diameter1 #b4gh ins4 ,moving with a velocity of #a1hjj feet per second1 is resisted by a force equal to #aef lbs4 ,bricklayers ascend ladders with loads of #ij lbs41 #a foot per second4 ,there are #dhd bricks in a cubic yard1 and #d1cef in a rod4 ,a power of #bej tons is necessary to start a vessel weighing #c1jjj tons over greased slides on a marine railway1 when in motion1 #aej tons only is required4 ,a modern dredging machine1 #abc ft4 long1 beam #bf ft41 breadth over all1 #aa ft41 will raise #ahj tons of mud and clay per hour1 #aa feet from water-line4 ,in tanning1 #d lbs4 of oak bark make #a lb4 of leather4 ,flame is quenched in air containing #c per cent1 of carbonic acid2 the same percentage is fatal to animal life4 #ajj parts of oak make nearly #bc of charcoal2 beech #ba1 deal #ai1 apple #bc4g1 elm #bc1 ash #be1 birch #bd1 maple #bb4h1 willow #ah1 poplar #bj1 red pine #bb4aj1 white pine #bc4 ,the charcoal used in gunpowder is made from willow1 alder1 and a few other woods4 ,the charred timber found in the ruins of ,herculaneum has undergone no change in #a1hjj years4 ,four volumes of nitrogen and one of oxygen compose atmospheric air in all localities on the globe4 ,air extracted from pure water1 under an air pump1 contains #cd4h per cent4 of oxygen4 ,fish breathe this air1 respiring about #ce times per minute4 ,the oxhydrogen lime light may be seen from mountains at the distance of #bjj miles round4 ,lightning is reflected #aej to #bjj miles4 #a1jjj cubic feet of #ac candle gas is equivalent to over #g gals4 of sperm oil1 #eb4i lbs4 of tallow candles1 and over #dd lbs4 of sperm candles4 ,the time occupied by gas in traveling from a gas well 7in ,pennsylvania7 through #cb miles of pipe was #bb minutes1 pressure at the well was #ee lbs4 per inch1 pressure at discharge #di lbs4 ,at birth1 the beats of the pulse are from #afe to #ajd1 and the inspirations of breath from #gj to #bc4 ,from #ae to #bj1 the pulsations are from #ij to #eg1 the inspirations1 from #bd to #af2 from #bi to #ej1 the pulsations are #aab to #ef1 the inspirations #bc to #aa4 ,in usual states it is #d to #a4 ,the action of the heart distributes #b ozs4 of blood from #gj to #hj times in a minute4 ,the mean heat of the human body is #ih degs4 and of the skin #ij degs4 ,tea and coffee are usually drank at #aaj degs4 ,the deepest coal mine in ,england is at ,killingworth1 near ,newcastle1 and the mean annual temperature at #djj yards below the surface is #gg degrees1 and at #cjj yards #gj degrees1 while at the surface it is but #dh degrees1 being #a degree of increase for every #ae yards4 ,this explains the origin of hot springs1 for at #c1cjj yards the heat would be equal to boiling water1 taking #bj yards to a degree4 ,the heat of the ,bath waters is #aaf degrees1 hence they would appear to rise #a1cbj yards4 ,peron relates that at the depth of #b1add feet in the sea the thermometer falls to #de degrees1 when it is #hf degrees at the surface4 ,swemberg and ,fourier calculate the temperature of the celestial spaces at #ej degrees centigrade below freezing4 ,in ,northern ,siberia the ground is frozen permanently to the depth of #ffj feet1 and only thaws to the extent of #c or #d feet in summer4 ,below #ffj feet internal heat begins4 ,river water contains about #cj grs4 of solid matter in every cubic foot4 ,fresh water springs of great size abound under the sea4 ,perhaps the most remarkable springs exist in ,california1 where they are noted for producing sulphuric acid1 ink1 and other remarkable products4 ,st4 ,winifred's ,well1 in ,england1 evolves #abj tons of water per minute1 furnishing abundant water power to drive #aa mills within little more than a mile4 ,the ,french removed a red granite column #ie feet high1 weighing #baj tons1 from ,thebes1 and carried it to ,paris4 ,the display of costly architectural ruins at ,thebes is one of the most astonishing to be seen anywhere in the world4 ,the ruins and costly buildings in old ,eastern countries1 are so vast in their proportions and so many in number that it would require volumes to describe them4 ,babel1 now called ,birs ,nimroud1 built at ,babylon by ,belus1 was used as an observatory and as a temple of the ,sun4 ,it was composed of #h square towers1 one over the other1 in all #fgj feet high1 and the same dimensions on each side on the ground4 ,the ,coliseum at ,rome1 built by ,vespasian for #ajj1jjj spectators1 was in its longest diameter #fae-e feet1 and in the shortest #eaj1 embraced #e-a_/b acres1 and was #abj feet high4 ,eight aqueducts supplied ancient ,rome with water1 delivering #dj millions of cubit feet daily4 ,that of ,claudia was #dg miles long and #ajj feet high1 so as to furnish the hills4 ,martia was #da miles1 of which #cg were on #g1jjj acres #gj feet high4 ,these vast erections would never have been built had the ,romans known that water always rises to its own level4 ,the ,temple of ,diana1 at ,ephesus1 was #dbe feet long and #bbe feet broad1 with #abg columns1 #fj feet high1 to support the roof4 ,it was #bbj years in building4 ,solomon's ,temple1 built ,b4,c4 #ajad1 was #fj cubits or #ajg feet in length1 the breadth #bj cubits or #cf feet1 and the height #cj cubits or #ed feet4 ,the porch was #cf feet long and #ah feet wide4 ,the largest one of the ,egyptian pyramids is #edc feet high1 #fic feet on the sides1 and its base covers #aa acres4 ,the layers of stones are #bjh in number4 ,many stones are over #cj feet long1 #d broad and #c thick4 ,the ,temple of ,ypsambul1 in ,nubia1 is enormously massive and cut out of the solid rock4 ,belzoni found in it #d immense figures1 #fe feet high1 #be feet over the shoulders1 with a face of #g feet and the ears over #c feet4 ,sesostris erected in the temple in ,memphis immense statues of himself and his wife1 #ej feet high1 and of his children1 #bh feet4 ,in the ,temple of the ,sun1 at ,baalbec1 are stones more than #fj feet long1 #bd feet thick and #af broad1 each embracing #bc1jjj cubic feet1 cut1 squared1 sculptured1 and transported from neighboring quarries4 ,six enormous columns are each #gb feet high1 composed of #c stones #g feet in diameter4 ,sesostris is credited with having transported from the mountains of ,arabia a rock #cb feet wide and #bdj feet long4 ,the engineering appliances used by the ancients in the movement of these immense masses are but imperfectly understood at the present day4 ,during modern times1 a block of granite weighing #a1bag tons1 now used as the pedestal of the equestrian statute of ,peter the ,great1 at ,st4 ,petersburg1 was transported #d miles by land over a railway1 and #ac miles in a vast caisson by water4 ,the railway consisted of two lines of timber furnished with hard metal grooves2 between these grooves were placed spheres of hard brass about #f inches in diameter4 ,on these spheres the frame with its massive load was easily moved by #fj men1 working at capstans with treble purchase blocks4 ,in #agaf ,swedenborg contrived to transport 7on rolling machines of his own invention7 over valleys and mountains1 #b galleys1 #e large boats and #a sloop1 from ,stromstadt to ,iderfjol 7which divides ,sweden from ,norway on the ,south71 a distance of #ad miles1 by which means ,charles ,,xii4 was able to carry on his plans1 and under cover of the galleys and boats to transport on pontoons his heavy artillery to the very walls of ,frederickshall4 ,belzoni considered the tract between the first and second cataract of the ,nile as the hottest on the globe1 owing to there being no rain4 ,the natives do not credit the phenomenon of water falling from above4 ,hence it is that all monuments are so nicely preserved4 ,buckingham found a building left unfinished about #d1jjj years ago1 and the chalk marks on the stones were still perfect4 ,pompey's ,pillar is #ib feet high1 and #bg-a_/b round at the base4 ,water is the absolute master1 former and secondary agent of the power of motion in everything terrestrial4 ,it is the irresistible power which elaborates everything1 and the waters contain more organized beings than the land4 ,rivers hold in suspension #ajjth of their volume 7more or less7 of mud1 so that if #cf cubic miles of water 7the estimated quantity7 flow daily into the sea1 #j4cf cubic miles of soil are daily displaced4 ,the ,rhine carries to the sea every day #ade1ihj cubic feet of mud4 ,the ,po carries out the land #bbh feet per annum1 consequently ,adria which #b1ejj years ago was on the sea1 is now over #bj miles from it4 ,the enormous amount of alluvium deposited by the ,mississippi is almost incalculable1 and constantly renders necessary extensive engineering operations in order to remove the impediments to navigation4 ,as an exponent of the laws of friction1 it may be stated that a square stone weighing #a1jhj lbs4 which required a force of #geh lbs4 to drag it along the floor of a quarry1 roughly chiseled1 required only a force of #bb lbs4 to move it when mounted on a platform and rollers over a plank floor4 ,the flight of wild ducks is estimated at #ij miles per hour1 that of the swift at #bjj miles1 carrier pigeons #ch miles1 swallows #fj miles1 migratory birds have crossed the ,mediterranean at a speed of #abj miles per hour4 ,the ,nile has a fall of #f ins4 in #a1jjj miles4 ,the rise of the river commences in ,june1 continuing until the middle of ,august1 attaining an elevation of from #bd to #bf feet1 and flowing the valley of ,egypt #ab miles wide4 ,in #ahbi it rose to #bf cubits1 by which #cj1jjj persons were drowned4 ,it is a terrible climate to live in1 owing to the festering heat and detestable exhalations from the mud1 etc41 left on the retiring of the ,nile1 which adds about #d inches to the soil in a century1 and encroaches on the sea #af feet every year4 ,bricks have been found at the depth of #fj feet1 showing the vast antiquity of the country4 ,in productiveness of soil it is excelled by no other in the world4 ,how to ,splice a ,belt in ,order to ,make it ,run ,like an ,endless ,belt4--,use the toughest yellow glue prepared in the ordinary way1 while hot1 stirring in thoroughly about #bj per cent of its weight of tannic acid1 or extract of tan bark4 ,apply to the splice and quickly clamp together4 ,the splice should be made of scarfed edges extending #c to #f inches back1 according to thickness of belt4 ,the surface to be perfectly clean and free from oil4 ,how ,many ,pounds of ,coal it ,requires to ,maintain ,steam of ,one-,horse ,power per ,hour4--,anthracite #a-a_/b to #e pounds1 according to the economy of boiler and engine4 ,bituminous and anthracite coal are very nearly equal for equal qualities4 ,they both vary from #g to #aj pounds of water evaporated per pound of coal from a temperature of #bab degrees4 ,a ,formula for ,collodio-bromide ,emulsion that is ,rapid4--,ether s4g4 #j4gbj1 #d fluid ounces2 alcohol s4g4 #j4hbj1 #b-a_/b fluid ounces2 pyroxyline1 #dj grains2 castile soap dissolved in alcohol1 #cj grains2 bromide of ammonium and cadmium1 #ef grains4 ,how to ,deaden the ,noise of ,steam ,while ,blowing off ,through a ,wrought ,iron ,stand ,pipe4--,the sound may be much modified by enlarging the end of the pipe like a trumpet or cone2 which should be long1 #bj or #cj times the diameter of the pipe1 opening to #d or #e times its initial size4 ,why ,fusible ,plugs are ,put in the ,crown ,sheet of ,locomotive ,boilers4--,to save the crown sheet from burning in case of low water1 when the plug melts and lets the steam and water into the fire chamber to dampen and put out the fire as well as to make an alarm4 ,they may also be employed on other forms of boilers1 and are much used in connection with whistles for low-water alarms only4 ,boilers should not be blown out for cleaning with fire under them or while the walls 7if set in brick7 are hot enough to do damage to the iron shell4 ,locomotive boilers may be blown out very soon after the fire is entirely removed4 ,all brick-set boilers should be left several hours after the fire is drawn before blowing off for cleaning4 ,how to ,lace a ,quarter ,turn ,belt so as to ,have an ,equal ,strain on ,both ,edges of the ,belt4--,begin on the outside of the belt at the middle1 pass one end of the lacing through one end of the belt and bring it out through the corresponding hole of the other end of the belt1 laying it diagonally off to the left4 ,now pass the other end of the lacing through the hole last used1 and carry it over the first strand of the lacing on the inside of the belt1 passing it through the first hole used1 and lay it diagonally off to the right4 ,now proceed to pass the lacing through the holes of the belt in a zigzag course1 leaving all the strands inside the belt parallel with the belt1 and all the strands outside the belt oblique4 ,pass the lace twice through the holes nearest the edge of the belt1 then return the lace in the reverse order toward the center of the belt1 so as to cross all the oblique strands1 and make all the inside strands double4 ,finally pass the end of the lacing through the first hole used1 then outward through an awl hole1 then hammering it down to cause it to hold4 ,the left side is to be laced in a similar way4 ,a ,useful ,hint to ,draughtsmen4--,to strain drawing paper on a board1 cut the paper to the size required1 lay it on the board face downwards and thoroughly wet the surface with a damp sponge or brush1 then turn it over and wet the face in the same way2 roll it up tightly and let it stay so for five or six minutes1 unroll it1 and turn up the edges about an inch all around4 ,take liquid glue 7,jackson's is the best7 and apply it carefully to the edges1 then turn them down1 and with a paper knife press them to the board all around4 ,put the board in an inclined position where it is not too dry or warm1 or the paper will dry too fast and tear4 ,if it is allowed to dry slowly the surface will be perfectly even and smooth1 and a pleasure to draw upon4 ,joints for ,hot ,water ,pipes4--,sal-ammoniac1 #b oz42 sublimed sulphur1 #a oz42 cast-iron filings1 #a lb4 ,mix in a mortar1 and keep the powder dry4 ,when it is to be used1 mix it with twenty times its weight of clean iron filings1 and grind the whole in a mortar4 ,wet with water until it becomes of convenient consistence4 ,after a time it becomes as hard and strong as any part of the metal4 ,when the ,process of ,galvanizing ,iron was ,first ,known4--,a4 ,the process of coating iron with zinc1 or zinc and tin1 is a ,french invention1 and was patented in ,england in #ahcg4 ,a ,timber ,test4--,the soundness of timber may be ascertained by placing the ear close to one end of the log1 while another person delivers a succession of smart blows with a hammer or mallet upon the opposite end1 when a continuance of the vibrations will indicate to an experienced ear even the degree of soundness4 ,if only a dull thud meets the ear1 the listener may be certain that unsoundness exists4 ,useful ,hints and ,recipes4--,following is a comparative statement of the toughness of various woods4--,ash1 #ajj2 beech1 #he2 cedar of ,lebanon1 #hd2 larch1 #hc2 sycamore and common walnut1 each1 #fh2 occidental plane1 #ff2 oak1 hornbeam and ,spanish mahogany1 each1 #fb2 teak and acacia1 each1 #eh2 elm and young chestnut1 #eb4 ,an ,transcriber's ,note3 ,the original text reads 'ingenius' ingenious device for stretching emery cloth for use in the workshop consists of a couple of strips of wood about #ad in4 long1 hinged longitudinally1 and of round1 half-round1 triangular1 or any other shape in cross section4 ,on the inside faces of the wood strips are pointed studs1 fitting into holes on the opposite side4 ,the strip of emery cloth is laid on to one set of the studs1 and the file1 as it is called1 closed1 which fixes the strip on one side4 ,it is then similarly fixed on the other side1 and thus constitutes what is called an emery file and which is a handy and convenient arrangement for workshop use4 ,method of making ,artificial ,whetstones4--,gelatine of good quality is dissolved in its own weight of water1 the operation being conducted in a dark room4 ,to the solution one and a half per cent4 of bichromate of potash is added1 which has previously been dissolved in a little water4 ,a quantity of very fine emery1 equal to nine times the weight of the gelatine1 is ,transcriber's ,note3 ,the original text reads 'itimately' intimately mixed with the gelatine solution4 ,pulverized flint may be substituted for emery4 ,the mass is molded into any desired shape1 and is then consolidated by heavy pressure4 ,it is dried by exposure to strong sunlight for several hours4 ,how to ,toughen ,paper4--,a plan for rendering paper as tough as wood or leather has been recently introduced2 it consists in mixing chloride of zinc with the pulp in the course of manufacture4 ,it has been found that the greater the degree of concentration of the zinc solution1 the greater will be the toughness of the paper4 ,it can be used for making boxes and for roofing4 ,how to ,mend a ,broken ,file4--,there is no tool so easily broken as the file that the machinist has to work with1 and is about the first thing that snaps when a kit of tools gets upset upon the cross-beam of a machine or a tool board from the bed of an engine lathe4 ,it cannot even be passed from one workman to another without being broken1 if the file is a new one or still good for anything1 if an apprentice has got anything to do with it1 and they are never worth mending1 however great may be their first cost1 unless the plaster of ,paris and lime treatment can make a perfect weld without injuring the steel or disturbing the form of the teeth4 ,steel that is left as hard as a file is very brittle1 and soft solder can hold as much on a steady pull if it has a new surface to work from4 ,take a file1 as soon as it is broken1 and wet the break with zinc dissolved in muriatic acid1 and then tin over with the soldering iron4 ,this must be done immediately as soon as the file is broken1 as the break begins to oxydize when exposed to the air4 ,and in an hour or two will gather sufficient to make it impossible for the parts to adhere4 ,heat the file as warm as it will bear without disturbing its temper as soon as well tinned1 and press the two pieces firmly together1 squeezing out nearly all the solder1 and hold in place until the file cools4 ,this can be done with very little to trim off1 and every portion of the break fitting accurately in place4 ,bring both pieces in line with each other1 and1 for a file1 it is as strong in one place as in another1 and is all that could be asked for under the very best of welding treatment4 ,what will ,fasten ,pencil ,markings1 to ,prevent ,blurring4--,immerse paper containing the markings to be preserved in a bath of clear water1 then flow or immerse in milk a moment2 hang up to dry4 ,having often had recourse to this method1 in preserving pencil and crayon drawings1 ,i will warrant it a sure cure4 ,how to ,transfer ,newspaper ,prints to ,glass4--,first coat the glass with dammar varnish1 or else with ,canada balsam1 mixed with an equal volume of oil of turpentine1 and let it dry until it is very sticky1 which takes half a day or more4 ,the printed paper to be transferred should be well soaked in soft water1 and carefully laid upon the prepared glass1 after removing surplus water with blotting paper1 and pressed upon it1 so that no air bubbles or drops of water are seen underneath4 ,this should dry a whole day before it is touched2 then with wetted fingers begin to rub off the paper at the back4 ,if this be skillfully done1 almost the whole of the paper can be removed1 leaving simply the ink upon the varnish4 ,when the paper has been removed1 another coat of varnish will serve to make the whole more transparent4 ,this recipe is sold at from #c to #e by itinerants4 ,a ,liquid ,cement for ,cementing ,leather1 that ,will ,not be ,affected by the ,action of ,water4--,a good cement for splicing leather is gutta percha dissolved in carbon disulphide1 until it is of the thickness of treacle2 the parts to be cemented must first be well thinned down1 then pour a small quantity of the cement on both ends1 spreading it well so as to fill the pores of the leather2 warm the parts over a fire for about half a minute1 apply them quickly together1 and hammer well4 ,the bottle containing the cement should be tightly corked1 and kept in a cool place4 ,the ,quickest and ,best ,way to ,drill ,holes for ,water ,pipes in ,rough ,plate ,glass4--,use a hardened 7file temper7 drill1 with spirits of turpentine and camphor to make the drill bite4 ,a broken file in a breast brace will do good work if a power drill is not obtainable4 ,a ,recipe for ,making ,printers' ,inks4--,for black ink3 ,take of balsam of copaiba 7pure71 #i ounces2 lamp black1 #c ounces2 indigo and ,prussian blue1 of each half an ounce2 ,indian red1 #c_/d ounce2 yellow soap 7dry71 #c ounces2 grind the mixture to an impalpable smoothness by means of a stone and muller4 ,canada balsam may be substituted for balsam of copaiba where the smell of the latter is objectionable1 but the ink then dries very quickly4 ,the red inks are similarly made by using such pigments as carmine1 lakes1 vermilion1 chrome yellow1 red lead1 orange red1 ,indian red and ,venetian red4 ,a ,cement to ,stick ,white ,metal ,tops on ,glass ,bottles4--,one of the best cap cements consists of resin1 #e ounces2 beeswax1 #a ounce2 red ocher or ,venetian red in powder1 #a ounce4 ,dry the earth thoroughly on a stove at a temperature above #bab ,fah4 ,melt the wax and resin together1 and stir in the powder by degrees4 ,stir until cold1 lest the earthy matter settle to the bottom4 ,the ,correct ,meaning of the ,tonnage of a ,vessel4--,the law defines very carefully how the tonnage of different vessels shall be calculated4 ,an approximate rule for finding the gross tonnage is to multiply the length of keel between perpendiculars by the breadth of vessel and depth of hold1 all in feet1 and dividing the product by #ajj4 ,it is generally assumed that #dj cubic feet shall constitute a ton1 and the tonnage of a vessel is considered to be the multiple of this ton1 which most closely corresponds with the internal capacity of the vessel4 ,a ,recipe for ,re-inking ,purple ,type ,ribbons4--,use3 ,aniline violet1 #a_/d ounce2 pure alcohol1 #ae ounces2 concentrated glycerine1 #ae ounces4 ,dissolve the aniline in the alcohol1 and add the glycerine4 ,the ,process of ,giving a ,tempered-,blue ,color to the ,steel ,plate and ,malleable ,iron ,castings of a ,roller ,skate4--,in order to obtain an even blue1 the work must have an even finish1 and be made perfectly clean4 ,arrange a cast-iron pot in a fire so as to heat it to the temperature of melted lead1 or just below a red heat4 ,make a flat bottom basket of wire or wire cloth to sit in the iron box1 on which place the work to be blued1 as many pieces as you may find you can manage1 always putting in pieces of about the same thickness and size1 so that they will heat evenly4 ,make a bail to the basket1 so that it can be easily handled4 ,when the desired color is obtained1 dip quickly in hot water to stop the progress of the bluing1 for an instant only1 so that enough heat may be retained to dry the articles4 ,a cover to the iron box may sometimes be used to advantage to hasten the heating4 ,another way1 much used1 is to varnish the work with ultramarine varnish1 which may be obtained from the varnish makers4 ,cement to ,mend ,iron ,pots and ,pans4--,take two parts of sulphur and one part1 by weight1 of fine black lead2 put the sulphur in an old iron pan1 holding it over the fire until it begins to melt1 then add the lead2 stir well until all is mixed and melted2 then pour out on an iron plate or smooth stone4 ,when cool1 break into small pieces4 ,a sufficient quantity of this compound being placed upon the crack of the iron pot to be mended1 can be soldered by a hot iron in the same way a tinsmith solders his sheets4 ,if there is a small hole in the pot1 drive a copper rivet in it1 and then solder over it with this cement4 ,the ,best ,method of ,rendering ,basement ,walls ,damp-,proof4--,construct on the outside an area wall so that the earth does not rest directly against the main wall of the house1 but only against the outside wall or casing of the area4 ,to form such an area1 build a wall half or one brick thick parallel to and some #b or #c inches from the main wall1 and form at the bottom a channel or gutter connected with the drains1 so that any moisture or water finding its way in through the outer casing may be conducted away and will not therefore penetrate into the building4 ,thoroughly ventilate the areas by means of air bricks or other suitable connections with the outer air1 and connect with one another by making through connections underneath the floor joists4 ,be very careful that the main wall is laid on a good and efficient damp course4 ,the top of the space between the area and main walls may be covered in all around the building with bricks--ornamented or otherwise1 as preferred--on a line just above the ground4 ,another plan of effecting the same object is to dispense with the area wall and in building the brick work to cover the whole of the work on the outside with a thick layer of bituminous asphalt4 ,the plaster on the inside is in this case often rendered in nearly neat ,portland cement4 ,how to ,caseharden ,large ,pieces of ,steel4--,a box of cast or wrought iron should be provided large enough to hold one or two of the pieces1 with sufficient room all around to pack well with the casehardening materials1 which may be leather scrap1 hoof shavings1 or horn shavings1 slightly burned and pulverized1 which may be mixed with an equal quantity of pulverized charcoal4 ,pack the pieces to be casehardened in the iron box so as not to touch each other or the box4 ,put an iron cover on the box and lute with clay4 ,heat gradually in a furnace to a full red1 keep at an even temperature for from #b to #d hours1 raise the heat to a cherry red during the last hour1 then remove the cover and take out the pieces and plunge endwise vertically in water at shop temperature2 #b per cent4 of hydrochloric acid in the water improves its tempering qualities and gives the metal an even gray color4 ,a ,good and ,cheap ,preparation to ,put on ,friction ,matches4--,the igniting composition varies with different makers4 ,the following recipes may be taken as fairly representative1 the first being the best3 #a4 ,phosphorus by weight1 #a_/b part2 potassium chlorate1 #d parts2 glue1 #b parts2 whiting1 #a part2 finely powdered glass1 #d parts2 water1 #aa parts4 #b4 ,phosphorus by weight1 #b parts2 potassium chlorate1 #e parts2 glue1 #c parts2 red lead1 #a-a_/b parts2 water1 #ab parts4 #c4 ,a ,german mixture for matches4 ,potassium chlorate1 #g4h parts2 lead hyposulphite1 #b4f parts2 gum arabic1 #a part4 ,to ,find ,how ,much ,tin ,vessels ,will ,hold4--,for the contents of cylinders3 ,square the diameter1 and multiply the product by #j4ghed4 ,again1 multiply by the height 7all in inches74 ,divide the product by #bca for gallons4 ,for the frustum of a cone3 ,add together the squares of the diameters of large and small ends2 to this add the product of the diameter of the two ends4 ,multiply this sum by #j4ghed4 ,multiply this product by the height 7all in inches74 ,then divide by #bca for the number of gallons4 ,a ,useful ,recipe4--,for stopping the joints between slates or shingles1 etc41 and chimneys1 doors1 windows1 etc41 a mixture of stiff white-lead paint1 with sand enough to prevent it from running1 is very good1 especially if protected by a covering of strips of lead or copper1 tin1 etc41 nailed to the mortar joints of the chimneys1 after being bent so as to enter said joints1 which should be scraped out for an inch in depth1 and afterward refilled4 ,mortar protected in the same way1 or even unprotected1 is often used for the purpose1 but it is not equal to the paint and sand4 ,mortar a few days old 7to allow refractory particles of lime to slack71 mixed with blacksmith's cinders and molasses1 is much used for this purpose1 and becomes very hard and effective4 ,test for ,hard or ,soft ,water4--,dissolve a small quantity of good soap in alcohol4 ,let a few drops fall into a glass of water4 ,if it turns milky1 it is hard2 if not1 it is soft4 ,test for ,earthy ,matters or ,alkali in ,water4--,take litmus paper dipped in vinegar1 and if1 on immersion1 the paper returns to its true shade1 the water does not contain earthy matter or alkali4 ,if a few drops of syrup be added to a water containing an earthy matter1 it will turn green4 ,test for ,carbonic ,acid in ,water4--,take equal parts of water and clear lime water4 ,if combined or free carbonic acid is present1 a precipitate is seen1 to which1 if a few drops of muriatic acid be added1 an effervescence commences4 ,test for ,magnesia in ,water4--,boil the water to a twentieth part of its weight1 and then drop a few grains of neutral carbonate of ammonia into a glass of it1 and a few drops of phosphate of soda4 ,if magnesia be present1 it will fall to the bottom4 ,test for ,iron in ,water4--#a4 ,boil a little nutgall and add to the water4 ,if it turns gray or slate1 black iron is present4 #b4 ,dissolve a little prussiate of potash1 and1 if iron is present1 it will turn blue4 ,test for ,lime in ,water4--,into a glass of water put two drops of oxalic acid and blow upon it4 ,if it gets milky1 lime is present4 ,test for ,acid in ,water4--,take a piece of litmus paper4 ,if it turns red1 there must be acid4 ,if it precipitates on adding lime water1 it is carbonic acid4 ,if a blue sugar paper is turned red1 it is a mineral acid4 ,value of ,manufactured ,steel4--,a pound of very fine steel wire to make watch springs of1 is worth about #d2 this will make #ag1jjj springs1 worth #g1jjj4 ,horses in ,norway have a very sensible way of taking their food1 which perhaps might be beneficially followed here4 ,they have a bucket of water put down beside their allowance of hay4 ,it is interesting to see with what relish they take a sip of the one and a mouthful of the other alternately1 sometimes only moistening their mouths1 as a rational being would do while eating a dinner of such dry food4 ,a broken-winded horse is scarcely ever seen in ,norway1 and the question is if the mode of feeding has not something to do with the preservation of the animal's respiratory organs4 ,the ,process of ,fastening ,rubber ,rolls on ,clothes ,wringer4--#a4 ,clean shaft thoroughly between the shoulders or washers1 where the rubber goes on1 #b4 ,give the shaft a coat of copal varnish1 between the shoulders1 and let it dry4 #c4 ,give shaft coat of varnish and wind shaft tightly as possible with five-ply jute twine at once1 while varnish is green1 and let it dry for about six hours4 #d4 ,give shaft over the twine a coat of rubber cement1 and let it dry for about six hours4 #e4 ,give shaft over the twine a second coat of rubber cement1 and let it dry for about six hours4 #f4 ,remove washer on the short end of shaft1 also the cogwheel if the shaft has cogs on both ends4 #g4 ,see that the rubber rolls are always longer than the space between the washers where the rubber goes on1 as they shrink or take up a little in putting on the shaft4 #h4 ,clean out the hole or inside of roll with benzine1 using a small brush or swab4 #i4 ,put the thimble or pointer on the end of shaft that the washer has been removed from1 and give shaft over the twine and thimble another coat of cement1 and stand same upright in a vise4 #aj4 ,give the inside or hole of roll a coat of cement with a small rod or stick4 #aa4 ,pull or force the roll on the shaft as quickly as possible with a jerk1 then rivet the washer on with a cold chisel4 #ab4 ,let roll stand and get dry for two or three days before using same4 ,cement for use should be so thick that it will run freely2 if it gets too thick1 thin it with benzine or naphtha4 ,how to ,make ,effervescing ,solution of ,citrate of ,magnesia4--,dissolve citric acid #djj grains in water #b1jjj grains1 add carbonate of magnesia #bjj grains2 stir until dissolved4 ,filter into a #ab-ounce bottle containing syrup of citric acid #a1bjj grains4 ,add boiled and filtered water to fill bottle1 drop in bicarbonate of potash in crystals #cj grains and immediately cork4 ,shake until bicarbonate of potash is dissolved4 ,the syrup of citric acid is made from citric acid #h parts1 water #h parts1 spirit of lemon #d parts1 syrup #ihj parts4 ,a ,receipt for ,making the ,black ,cement that is ,used for ,filling ,letters after ,they are ,cut out in ,brass4--,mix asphaltum1 brown japan and lampblack into a putty-like mass1 fill in the spaces1 and finally clean the edges with turpentine4 ,useful ,workshop ,hints4--,clean and oil leather belts without taking them off their pulleys4 ,if taken off they will shrink4 ,then a piece must be put into them and removed again after the belt has run a few days4 ,the decay of stone1 either in buildings or monuments1 may be arrested by heating and treating with paraffin mixed with a little creosote4 ,a common paint burner may be used to heat the stone4 ,set an engine upon three or four movable points1 as upon three cannon balls4 ,connect with steam1 and exhaust by means of rubber hose4 ,if the engine will run up to speed without moving itself back and forth1 then that engine will run a long time with little repair4 ,if it shakes itself around the room1 then buy another engine4 ,safely moving a tall mill chimney has been accomplished several times4 ,chimneys which have been caused to lean slightly through settling of the foundation may be straightened up again by sawing out the mortar between courses of brick at the base4 ,a chimney #ajj ft4 high and #ab ft4 square at the base will be varied over #h in4 at the top by the removal of #a in4 at the base4 ,when you begin to fix up the mill for cold weather1 don't forget to put a steam trap in each and every steam pipe which can be opened into the atmosphere for heating purposes4 ,for leading steam joints1 mix the red lead or litharge with common commercial glycerine1 instead of linseed oil4 ,put a little carbolic acid in your glue or paste pot4 ,it will keep the contents sweet for a long time4 ,look well to the bearings of your shafting engine and machines4 ,sometimes #be1 #cj1 #dj and even #ej per cent4 of your power is consumed through lack of good oil4 ,when you buy a water wheel1 be sure to buy one small enough to run at full gate while the stream is low during the summer months4 ,if you want more power than the small wheel will give1 then put in two or more wheels of various sizes4 ,when it becomes necessary to trim a piece of rubber1 it will be found that the knife will cut much more readily if dipped in water4 ,when forging a chisel or other cutting tool1 never upset the end of the tool4 ,if necessary cut it off1 but don't try to force it back into a good cutting edge4 ,in tubular boilers the handholes should be often opened1 and all collections removed from over the fire4 ,when boilers are fed in front1 and are blown off through the same pipe1 the collection of mud or sediment in the rear end should be often removed4 ,nearly all smoke may be consumed without special apparatus1 by attending with a little common sense to a few simple rules4 ,suppose we have a battery of boilers1 and soft coal is the fuel4 ,go to the first boiler1 shut the damper nearly up1 and fire up one-half of the furnace1 close the door1 open damper1 and go to the next boiler and repeat the firing4 ,by this method nearly1 if not quite1 all the smoke will be consumed4 ,a coiled spring inserted between engine and machinery is highly beneficial where extreme regularity of power is required4 ,it is well known that a steam engine1 in order to govern itself1 must run too fast and too slow in order to close or open its valves2 hence an irregularity of power is unavoidable4 ,a ,paste ,metal ,polish for ,cleaning and ,polishing ,brass4--,oxalic acid #a part1 iron peroxide #ae parts1 powdered rottenstone #bj parts1 palm oil #fj parts1 petrolatum #d parts4 ,see that solids are thoroughly pulverized and sifted1 then add and thoroughly incorporate oil and petrolatum4 ,cough ,candy or ,troches4--,tincture of squills #b ounces1 camphorated tincture of opium and tincture of tolu of each #a_/d ounce1 wine of ipecac #a_/b ounce1 oil of gautheria #d drops1 sassafras #c drops1 and of anise seed oil #b drops4 ,the above mixture is to be put into #e pounds of candy which is just ready to take from the fire2 continue the boiling a little longer1 so as to form into sticks4 ,how to ,oxidize ,silver4--,for this purpose a pint of sulphide of potassium1 made by intimately mixing and heating together #b parts of thoroughly dried potash and #a part of sulphur powder1 is used4 ,dissolve #b to #c drachms of this compound in #a-c_/d pints of water1 and bring the liquid to a temperature of from #aee degrees to #age degrees ,fah41 when it is ready for use4 ,silver objects1 previously freed from dust and grease with soda lye and thorough rinsing in water1 plunged into this bath are instantly covered with an iridescent film of silver sulphide1 which in a few seconds more becomes blue black4 ,the objects are then removed1 rinsed off in plenty of fresh water1 scratch brushed1 and if necessary polished4 ,useful ,household ,recipes4--,to purify water in glass vessels and aquariums1 it is recommended to add to every #ajj grammes of water four drops of a solution of one gramme of salicylic acid in #cjj grammes of water4 ,the ,norsk ,fiskeritidende1 published at ,bergen1 ,norway1 says that thereby the water may be kept fresh for three months without being renewed4 ,a cement recommended as something which can hardly be picked to pieces is made as follows3--,mix equal parts of lime and brown sugar with water1 and be sure the lime is thoroughly air-slacked4 ,this mortar is equal to ,portland cement1 and is of extraordinary strength4 ,for a few weeks' preservation of organic objects in their original form1 dimensions and color1 ,professor ,grawitz recommends a mixture composed of two and a half ounces of chloride of sodium1 two and three-quarters drachms of saltpetre1 and one pint of water1 to which is to be added three per cent4 of boric acid4 ,to varnish chromos1 take equal quantities of linseed oil and oil of turpentine2 thicken by exposure to the sun and air until it becomes resinous and half evaporated2 then add a portion of melted beeswax4 ,varnishing pictures should always be performed in fair weather1 and out of any current of cold or damp air4 ,a fireproof whitewash can be readily made by adding one part silicate of soda 7or potash7 to every five parts of whitewash4 ,the addition of a solution of alum to whitewash is recommended as a means to prevent the rubbing off of the wash4 ,a coating of a good glue size made by dissolving half a pound of glue in a gallon of water is employed when the wall is to be papered4 ,the most nourishing steam bath that can be applied to a person who is unable to sweat and can take but little food in the stomach3--,produce the sweating by burning alcohol under a chair in which the person sits1 with blanket covering to hold the heat4 ,use caution and but little alcohol4 ,fire it in a shallow iron pan or old saucer4 ,own ,your ,own ,homes4--,every man1 whether he is a working man in the common acceptation of the word or not1 feels a deep interest in the management of the affairs of the city1 county and ,state in which he lives whenever he owns a home4 ,he is more patriotic1 and in many ways is a better citizen than the man who simply rents1 and who has but little if any assurance of how long it will be before he can be ordered to move2 to which may be added in many cases the saving of more money4 ,of course it requires some economy to lay up a sufficient amount of money to purchase and pay for a home2 but this very fact1 if properly carried out after the home is acquired1 may be the instrument of furnishing the means to commence and prosecute a business upon your own responsibility4 ,true1 in some cases it will require more economy1 perhaps1 than we are now practicing4 ,but the question with every man1 and especially if he is the head of a family1 is1 ,can he afford it8 ,that is1 can he afford to live up his wages as fast as he earns them1 without laying up anything for the future8 ,if he is the head of a family1 he is obliged to pay rent1 and it does not require very many years of rent paying to make up an amount sufficient to purchase and pay for a comfortable home4 ,you have to pay the rent4 ,this you say you cannot avoid and be honest4 ,well1 you cannot be honest with your family unless you make a reasonable attempt to provide them a home of their own in case anything should happen to you4 ,and the obligation to do this should be as strong as the one to pay rent or provide the other necessaries for the comfort of your family4 ,when you own a home you feel a direct interest in public affairs that otherwise you might consider were of little interest4 ,a ,formula for ,nervous ,headache4--,alcohol dilut41 #d ounces2 ,olei cinnamon1 #d minims2 ,potas4 bromid41 #e drachms2 ,extr4 hyoscyam41 fl41 #a-a_/b drachms2 ,fiat lotio4 ,one to two teaspoonfuls1 if required4 ,how ,beeswax is ,refined and ,made ,nice and ,yellow4--,pure white wax is obtained from the ordinary beeswax by exposure to the influence of the sun and weather4 ,the wax is sliced into thin flakes and laid on sacking or coarse cloth1 stretched on frames1 resting on posts to raise them from the ground4 ,the wax is turned over frequently and occasionally sprinkled with soft water if there be not dew and rain sufficient to moisten it4 ,the wax should be bleached in about four weeks4 ,if1 on breaking the flakes1 the wax still appears yellow inside1 it is necessary to melt it again and flake and expose it a second time1 or even oftener1 before it becomes thoroughly bleached1 the time required being mainly dependent upon the weather4 ,there is a preliminary process by which1 it is claimed1 much time is saved in the subsequent bleaching2 this consists in passing melted wax and steam through long pipes1 so as to expose the wax as much as possible to the action of the steam2 thence into a pan heated by a steam bath1 where it is stirred thoroughly with water and then allowed to settle4 ,the whole operation is repeated a second and third time1 and the wax is then in condition to be more readily bleached4 ,how to ,remove a ,wart ,from the ,hand4--,take of salicylic acid1 #cj grains2 ext4 cannabis indic41 #aj grains2 collodion1 #a_/b ounce4 ,mix and apply4 ,recipe for ,making ,camphor ,ice in ,small ,quantities for ,home ,use4--,melt together over a water bath white wax and spermaceti1 each #a ounce2 camphor1 #b ounces1 in sweet almond oil1 #a pound2 then triturate until the mixture has become homogeneous1 and allow one pound of rosewater to flow in slowly during the operation4 ,recipe for ,making ,instantaneous ,ink and ,stain ,extractor4--,take of chloride of lime #a pound1 thoroughly pulverized1 and four quarts soft water4 ,the foregoing must be thoroughly shaken when first put together4 ,it is required to stand twenty-four hours to dissolve the chloride of lime2 then strain through a cotton cloth1 after which add a teaspoonful of acetic acid to every ounce of the chloride of lime water4 ,removing ,paint ,spots ,from ,wood4--,to take spots of paint off wood1 lay a thick coating of lime and soda mixed together over it1 letting it stay twenty-four hours2 then wash off with warm water1 and the spot will have disappeared4 ,polishing ,plate ,glass4--,to polish plate glass and remove slight scratches1 rub the surface gently1 first with a clean pad of fine cotton wool1 and afterwards with a similar pad covered over with cotton velvet which has been charged with fine rouge4 ,the surface will acquire a polish of great brilliancy1 quite free from any scratches4 ,recipe for a ,good ,condition ,powder4--,ground ginger #a pound1 antimony sulphide #a pound1 powdered sulphur #a pound1 saltpetre4 ,mix altogether and administer in a mash1 in such quantities as may be required4 ,recipe to ,make ,violet ,ink4--,ordinary aniline violet soluble in water1 with a little alcohol and glycerine1 makes an excellent ink4 ,recipe to ,make ,good ,shaving ,soap4--,either #ff pounds tallow and #cd pounds cocoanut oil1 or #cc pounds of tallow and the same quantity of palm oil and #cd pounds cocoanut oil1 treated by the cold process1 with #abj pounds caustic soda lye of #bg deg4 ,baume1 will make #bad pounds of shaving soap4 ,how to ,make a ,starch ,enamel for ,stiffening ,collars1 ,cuffs1 etc4--,use a little gum arabic thoroughly dissolved in the starch4 ,a ,good ,cough ,syrup4--,put #a quart hoarhound to #a quart water1 and boil it down to a pint2 add two or three sticks of licorice and a tablespoonful of essence of lemon4 ,the ,cause of the ,disease ,called ,hives1 also ,its ,cure4--,the trouble is caused by a perversion of the digestive functions1 accompanied by a disturbance of the circulation4 ,it is not attended with danger1 and is of importance only from the annoyance which it causes4 ,relief may be obtained in most instances by the use of cream tartar daily to such extent as to move the bowels slightly4 ,make a strong solution1 sweeten it pleasantly1 and take a teaspoonful1 say after each meal1 until the effect above mentioned is produced1 and continue the treatment until the hives cease to be troublesome4 ,a ,bedbug ,poison4--,set in the center of the room a dish containing #d ounces of brimstone4 ,light it1 and close the room as tight as possible1 stopping the keyhole of the door with paper to keep the fumes of the brimstone in the room4 ,let it remain for three or four hours1 then open the windows and air thoroughly4 ,the brimstone will be found to have also bleached the paint1 if it was a yellowish white4 ,mixtures such as equal parts of turpentine and kerosene oil are used2 filling up the cracks with hard soap is an excellent remedy4 ,benzine and gasoline will kill bedbugs as fast as they can reach them4 ,a weak solution of zinc chloride is also said to be an effectual banisher of these pests4 ,a ,preparation by ,which ,you can ,take a ,natural ,flower and ,dip ,it in1 ,that ,will ,preserve ,it4--,dip the flowers in melted paraffine1 withdrawing them quickly4 ,the liquid should only be just hot enough to maintain its fluidity and the flowers should be dipped one at a time1 held by the stalks1 and moved about for an instant to get rid of air bubbles4 ,fresh cut specimens free from moisture make excellent specimens in this way4 ,what ,causes ,shaking ,asp ,leaves to be always in a ,quiver8--,the wind or vibration of the air only causes the quiver of the aspen leaf4 ,what is ,sozodont is ,composed of4--,potassium carbonate1 #a_/b ounce2 honey1 #d ounces2 alcohol1 #b ounces2 water1 #aj ounces2 oil of wintergreen and oil of rose1 to flavor1 sufficient4 ,what is ,used to ,measure ,cold below #ce ,degrees ,fahrenheit8--,metallic thermometers are used to measure lowest temperatures1 alcohol being quite irregular4 ,is the ,top ,surface of ,ice on a ,pond1 the ,amount of ,water let in and out being the ,same ,day by ,day1 on a ,level with the ,water ,surface or above it8--,ice is slightly elastic1 and when fast to the shore the central portion rises and falls with slight variations in water level1 the proportion above and below water level being as is the weight of ice to the weight of water it displaces4 ,of the ,two ,waters1 ,hard and ,soft1 ,which ,freezes the ,quicker2 and in ice ,which ,saves the ,best in ,like ,packing8--,soft water freezes the quickest and keeps the best4 ,does ,water in ,freezing ,purify ,itself8--,it clears itself from chemicals2 does not clear itself from mechanical mixtures as mud and clay4 ,a ,receipt to ,remove ,freckles from the ,face without ,injury to the ,skin4--,a commonly used preparation for this purpose is3 ,sulpho-carbolate of zinc1 #b parts2 distilled glycerine1 #be parts2 rose water1 #be parts2 scented alcohol1 #e parts4 ,to be applied twice daily for from half an hour to an hour1 and then washed off with cold water4 ,what will ,remove ,warts ,painlessly8--,touch the wart with a little nitrate of silver1 or with nitric acid1 or with aromatic vinegar4 ,the silver salt will produce a black1 and the nitric acid a yellow stain1 either of which will wear off in a short while4 ,the vinegar scarcely discolors the skin4 ,a ,good ,receipt to ,prevent ,hair ,coming ,out4--,scald black tea1 #b ounces1 with ,i gallon of boiling water1 strain and add #c ounces glycerine1 tincture cantharides #a_/b ounce1 bay rum #a quart4 ,mix well and perfume4 ,this is a good preparation for frequent use in its effect both on the scalp and hair1 but neither will be kept in good condition without care and attention to general health4 ,deaths from ,diphtheria per #ajj1jjj ,inhabitants in the ,chief ,cities of the ,world4--,amsterdam1 #bfe2 ,berlin1 #bde2 ,madrid1 #bbe2 ,dresden1 #ahd2 ,warsaw1 #afg2 ,philadelphia1 #afc2 ,chicago1 #adf2 ,turin1 #abg2 ,st4 ,petersburg1 #aba2 ,bucharest1 #aah2 ,berne1 #aae2 ,munich1 #aaa2 ,stockholm1 #ajg2 ,malines1 #aje2 ,antwerp1 #ajd2 ,new ,york1 #ia2 ,paris1 #he2 ,hamburg1 #gf2 ,naples1 #gd2 ,lisbon1 #gd2 ,stuttgart1 #fa2 ,rome1 #ef2 ,edinburgh1 #ej2 ,buda-,pesth1 #ej2 ,the ,hague1 #de2 ,vienna1 #dd2 ,london1 #dd2 ,christiania1 #dc2 ,copenhagen1 #db2 ,suburbs of ,brussels1 #cf2 ,city of ,brussels1 #ce4 ,a ,receipt for ,marshmallows1 as ,made by ,confectioners4--,dissolve one-half pound of gum arabic in one pint of water1 strain1 and add one-half pound of fine sugar1 and place over the fire1 stirring constantly until the syrup is dissolved1 and all of the consistency of honey4 ,add gradually the whites of four eggs well beaten4 ,stir the mixture until it becomes somewhat thin and does not adhere to the finger4 ,flavor to taste1 and pour into a tin slightly dusted with powdered starch1 and when cool divide into small squares4 ,a ,receipt for ,making ,compressed ,yeast4--,this yeast is obtained by straining the common yeast in breweries and distilleries until a moist mass is obtained1 which is then placed in hair bags1 and the rest of the water pressed out until the mass is nearly dry4 ,it is then sewed up in strong linen bags for transportation4 ,how to ,tell the ,age of ,eggs4--,we recommend the following process 7which has been known for some time1 but has been forgotten7 for finding out the age of eggs1 and distinguishing those that are fresh from those that are not4 ,this method is based upon the decrease in the density of eggs as they grow old4 ,dissolve two ounces of kitchen salt in a pint of water4 ,when a fresh-laid egg is placed in this solution it will descend to the bottom of the vessel1 while one that has been laid on the day previous will not quite reach the bottom4 ,if the egg be three days old it will swim in the liquid1 and if it is more than three days old it will float on the surface1 and project above the latter more and more in proportion as it is older4 ,a ,recipe for ,making ,court ,plaster4--,isinglass #abe grains1 alcohol #a-c_/d fluid ounces1 glycerine #ab minims1 water and tincture of benzoin each sufficient quantity4 ,dissolve the isinglass in enough water to make the solution weigh four fluid ounces4 ,spread half of the latter with a brush upon successive layers of taffeta1 waiting after each application until the layer is dry4 ,mix the second half of the isinglass solution with the alcohol and glycerine1 and apply in the same manner4 ,then reverse the taffeta1 coat it on the back with tincture of benzoin1 and allow it to become perfectly dry4 ,there are many other formulas1 but this is official4 ,the above quantities are sufficient to make a piece of court plaster fifteen inches square4 ,one of the ,very ,best ,scouring ,pastes ,consists of--,oxalic acid1 #a part2 ,iron peroxide1 #ae parts2 ,powdered rottenstone1 #bj parts2 ,palm oil1 #fj parts2 ,petrolatum1 #d parts4 ,pulverize the oxalic acid and add rouge and rottenstone1 mixing thoroughly1 and sift to remove all grit2 then add gradually the palm oil and petrolatum1 incorporating thoroughly4 ,add oil of myrbane1 or oil of lavender to suit4 ,by substituting your red ashes from stove coal1 an inferior representative of the foregoing paste will be produced4 ,how to ,manufacture ,worcestershire ,sauce4--,a4 ,mix together #a-a_/b gallons white wine vinegar1 #a gallon walnut catsup1 #a gallon mushroom catsup1 #a_/b gallon ,madeira wine1 #a_/b gallon ,canton soy1 #b-a_/b pounds moist sugar1 #ai ounces salt1 #c ounces powdered capsicum1 #a-a_/b ounces each of pimento and coriander1 #a-a_/b ounces chutney1 #c_/d ounce each of cloves1 mace and cinnamon1 and #f-a_/b drachms assafoetida dissolved in pint brandy #bj above proof4 ,boil #b pounds hog's liver for twelve hours in #a gallon of water1 adding water as required to keep up the quantity1 then mix the boiled liver thoroughly with the water1 strain it through a coarse sieve4 ,add this to the sauce4 ,a ,good ,receipt for ,making ,honey1 ,without ,using ,honey as ,one of the ,ingredients1--#e lbs4 white sugar1 #b lbs4 water1 gradually bring to a boil1 and skim well4 ,when cool add #a lb4 bees' honey1 and #d drops peppermint4 ,to make of better quality add less water and more real honey4 ,what the ,chemical ,composition of ,honey is4--,principally of saccharine matter and water1 about as follows3 ,levulose #cc-a_/b to #dj per cent41 dextrose #ca-c_/d to #ci per cent41 water #bj to #cj per cent41 besides ash and other minor constituents4 ,how to ,clean ,carpets on the ,floor to ,make ,them ,look ,bright4--,to a pailful of water add three pints of oxgall1 wash the carpet with this until a lather is produced1 which is washed off with clean water4 ,how to ,take ,out ,varnish ,spots from ,cloth4--,use chloroform or benzine1 and as a last resource spirits of turpentine1 followed after drying by benzine4 ,flour ,paste for all ,purposes4--,mix #a pound rye flour in lukewarm water1 to which has been added one teaspoonful of pulverized alum2 stir until free of lumps4 ,boil in the regular way1 or slowly pour on boiling water1 stirring all the time until the paste becomes stiff4 ,when cold add a full quarter pound of common strained honey1 mix well 7regular bee honey1 no patent mixture74 ,how to ,make ,liquid ,glue4--,take a wide mouthed bottle1 and dissolve in it #h ounces beet glue in #a_/b pint water1 by setting it in a vessel of water1 and heating until dissolved4 ,then add slowly #b-a_/b ounces strong nitric acid #cf deg4 ,baume1 stirring all the while4 ,effervescence takes place1 with generation of fumes4 ,when all the acid has been added1 the liquid is allowed to cool4 ,keep it well corked1 and it will be ready for use at any time4 ,how the ,world is ,weighed and ,its ,density and ,mass ,computed4--,the density1 mass1 or weight of the earth was found by the observed force of attraction of a known mass of lead or iron for another mass2 or of a mountain by the deflection of a torsion thread or plumb line4 ,in this manner the mean density of the earth has been found to be from #d4ga to #f4ef times the weight of water1 #e4ff being accredited as the most reliable4 ,the weight of a cubic foot of water being known1 and the contents of the earth being computed in cubic feet1 we have but to multiply the number of cubic feet by #e4ff times the weight of #a cubic foot of water to obtain the weight of the earth in pounds1 or units of gravity at its surface1 which is the unit usually used4 ,another method of determining the mean density of the earth is founded on the change of the intensity of gravity in descending deep mines4 ,a ,theory as to the ,origin of ,petroleum4--,professor ,mendelejef has recently advanced the theory that petroleum is of purely mineral origin and that the formation of it is going on every day4 ,he has1 moreover1 succeeded in producing artificial petroleum by a reaction that he describes1 and he states that it is impossible to detect any difference between the natural product and the manufactured article4 ,his theory is as follows3 ,transcriber's ,note3 ,the original text reads ',infilration' ,infiltration of water1 reaching a certain depth1 come into contact with incandescent masses of carburets of metals1 chiefly of iron1 and are at once decomposed into oxygen and hydrogen4 ,the oxygen unites with the iron1 while the hydrogen seizes on the carbon and rises to an upper level1 where the vapors are condensed in part into mineral oil1 and the rest remains in a state of natural gas4 ,the petroleum strata are generally met with in the vicinity of mountains1 and it may be granted that geological upheavals have dislocated the ground in such a way as to permit of the ,transcriber's ,note3 ,the original text reads 'admistoin' admission of water to great depths4 ,if the center of the earth contains great masses of metallic carburets1 we may1 in case this theory is verified1 count upon an almost inexhaustible source of fuel for the day when our coal deposits shall fail us4 ,how ,vaseline is ,purified4--,the residuum from which vaseline is made is placed in settling tanks heated by steam1 in order to keep their contents in a liquid state4 ,after the complete separation of the fine coke it is withdrawn from these tanks and passed through the bone black cylinders1 during which process the color is nearly all removed1 as well as its empyreumatic odor4 ,the ,latest and ,best ,process ,employed by ,cutters and ,others in ,etching ,names and ,designs on ,steel4--,take copper sulphate1 sulphate of alum and sodium chloride1 of each #b drachms1 and strong acetic acid #a-a_/b ounces1 mixed together4 ,smear the metal with yellow soap and write with a quill pen without a split4 ,the ,history of the ,discovery of ,circulation of the ,blood recapitulated1 divides itself naturally into a series of epoch-making periods3 #a4 ,the structure and functions of the valves of the heart1 ,erasistratus1 ,b4,c4 #cjd4 #b4 ,the arteries carry blood during life1 not air1 ,galen1 ,a4,d4 #afe4 #c4 ,the pulmonary circulation1 ,servetus1 #aeec4 #d4 ,the systemic circulation1 ,csalpinus1 #aeic4 #e4 ,the pulmonic and systemic circulations1 ,harvey1 #afbh4 #f4 ,the capillaries1 ,malpighi1 #affa4 ,how to ,make ,hand ,fire ,grenades4--,make your hand grenades4 ,fill ordinary quart wine bottles with a saturated solution of common salt1 and place them where they will do the most good in case of need4 ,they will be found nearly as serviceable as the expensive hand grenades you buy4 ,should a fire break out1 throw them with force sufficient to break them into the center of the fire4 ,the salt will form a coating on whatever object the water touches1 and make it nearly incombustible1 and it will prove effectual in many cases1 where a fire is just starting1 when the delay in procuring water might be fatal4 ,how the ,kind of ,white ,metal is ,made ,that is ,used in the ,manufacture of ,cheap ,table ,ware4--,how same can be hardened and still retain its color8 ,the following are formulas for white metal4 ,melt together3 7a7 ,tin #hb1 lead #ah1 antimony #e1 zinc #a1 copper #d parts4 7b7 ,brass #cb1 lead #b1 tin #b1 zinc #a part4 ,for a hard metal1 not so white1 melt together bismuth #f parts1 zinc #c parts1 lead #ac parts4 ,or use type metal--lead #c to #g parts1 antimony #a part4 ,what ,metal ,expands ,most1 for the ,same ,change in ,temperature8--,for one degree ,centigrade the following are coefficients of linear expansion3 aluminum1 #j4jjjjbbb2 silver1 #j4jjjjaia to #j4jjjjbab2 nickel1 #j4jjjjabh2 copper1 #j4jjjjafg to #j4jjjjagh2 zinc1 #j4jjjjbbj to #j4jjjjbib2 brass1 #j4jjjjagh to #j4jjjjaic2 platinum1 #j4jjjjjhh4 ,heavy ,timbers4--,there are sixteen species of trees in ,america1 whose perfectly dry wood will sink in water4 ,the heaviest of these is the black iron wood 7confalia feriea7 of ,southern ,florida1 which is more than #cj per cent4 heavier than water4 ,of the others1 the best known are lignum vit 7gualacum sanctum7 and mangrove 7chizphora mangle74 ,another is a small oak 7quercus gsisea7 found in the mountains of ,texas1 ,southern ,new ,mexico and ,arizona1 and westward to the ,colorado desert1 at an elevation of #e1jjj to #aj1jjj feet4 ,all the species in which the wood is heavier than water belong to semi-tropical ,florida or the arid interior ,pacific region4 ,highest ,point ,reached by ,man was by balloon #bg1jjj feet4 ,travelers have rarely exceeded #bj1jjj feet1 at which point the air from its rarity is very debilitating4 ,has a ,rate of ,speed ,equal to ,ninety ,miles an ,hour1 ever ,been ,attained by ,railroad ,locomotive8--,it is extremely doubtful if any locomotive ever made so high a speed4 ,a mile in #dh seconds is the shortest time we have heard of4 ,a rate of #gj to #ge miles per hour has been made on a spurt1 on good straight track4 ,the ,grant ,locomotive ,works could make such an engine4 ,sixty miles an hour for a train is considered a very high rate of speed1 and is seldom attained in practice for more than a short run4 ,the ,fastest ,boat in the ,world4--,messrs4 ,thornycroft ,co41 of ,chiswick1 in making preliminary trials of a torpedo boat built by them for the ,spanish navy1 have obtained a speed which is worthy of special record4 ,the boat is twin-screw1 and the principal dimensions are3 ,length #adg ft4 #f in41 beam #ad ft4 #f in41 by #d ft4 #i in4 draught4 ,on a trial at ,lower ,hope1 on ,april #bg1 the remarkable mean speed of #bf4aa knots was attained1 being equal to a speed of #cj4jf miles an hour1 which is the highest speed yet attained by any vessel afloat4 ,staining and ,polishing ,mahogany4--,your best plan will be to scrape off all the old polish1 and well glass paper2 then oil with linseed oil both old and new parts4 ,to stain the new pieces1 get half an ounce of bichromate of potash1 and pour a pint of boiling water over it2 when cold bottle it4 ,this1 used with care1 will stain the new or light parts as dark as you please1 if done as follows3--wipe off the oil clean1 and apply the solution with a piece of rag1 held firmly in the hand1 and just moistened with the stain4 ,great care is required to prevent the stain running over the old part1 for any place touched with it will show the mark through the polish when finished4 ,you can vary the color by giving two or more coats if required4 ,then repolish your job altogether in the usual way4 ,should you wish to brighten up the old mahogany1 use polish dyed with ,bismarck brown as follows3--,get three pennyworth of ,bismarck brown1 and put it into a bottle with enough naphtha or methylated spirits to dissolve it4 ,pour a few drops of this into your polish1 and you will find that it gives a nice rich red color to the work1 but don't dye the polish too much1 just tint it4 ,value of ,eggs for ,food and ,other ,purposes4--,every element that is necessary to the support of man is contained within the limits of an egg shell1 in the best proportions and in the most palatable form4 ,plain boiled1 they are wholesome4 ,it is easy to dress them in more than #ejj different ways1 each method not only economical1 but salutary in the highest degree4 ,no honest appetite ever yet rejected an egg in some guise4 ,it is nutriment in the most portable form1 and in the most concentrated shape4 ,whole nations of mankind rarely touch any other animal food4 ,kings eat them plain as readily as do the humble tradesmen4 ,after the victory of ,muhldorf1 when the ,kaiser ,ludwig sat at a meal with his burggrafs and great captains1 he determined on a piece of luxury--one egg to every man1 and two to the excellently valiant ,schwepperman4 ,far more than fish--for it is watery diet--eggs are the scholar's fare4 ,they contain phosphorus1 which is brain food1 and sulphur1 which performs a variety of functions in the economy4 ,and they are the best of nutriment for children1 for1 in a compact form1 they contain everything that is necessary for the growth of the youthful frame4 ,eggs are1 however1 not only food--they are medicine also4 ,the white is the most efficacious of remedies for burns1 and the oil extractable from the yolk is regarded by the ,russians as an almost miraculous salve for cuts1 bruises and scratches4 ,a raw egg1 if swallowed in time1 will effectually detach a fish bone fastened in the throat1 and the white of two eggs will render the deadly corrosive sublimate as harmless as a dose of calomel4 ,they strengthen the consumptive1 invigorate the feeble1 and render the most susceptible all but proof against jaundice in its more malignant phase4 ,they can also be drunk in the shape of that egg flip which sustains the oratorical efforts of modern statesmen4 ,the merits of eggs do not even end here4 ,in ,france alone the wine clarifiers use more than #hj1jjj1jjj a year1 and the ,alsatians consume fully #ch1jjj1jjj in calico printing and for dressing the leather used in making the finest of ,french kid gloves4 ,finally1 not to mention various other employments for eggs in the arts1 they may1 of course1 almost without trouble on the farmer's part1 be converted in fowls1 which1 in any shape1 are profitable to the seller and welcome to the buyer4 ,even egg shells are valuable1 for aliopath and homeopath alike agree in regarding them as the purest of carbonate of lime4 ,history of ,big ,ships4--,in the history of mankind several vessels of extraordinary magnitude have been constructed1 all distinctively styled great1 and all unfortunately disastrous1 with the honorable exception of ,noah's ,ark4 ,setting aside this antediluvian craft1 concerning the authenticity of whose dimensions authorities differ1 and which1 if ,biblical measures are correct1 was inferior in size to the vessel of most importance to modern shipowners1 the great galley1 constructed by the great engineer ,archimedes for the great ,king ,hiero ,,ii41 of ,syracuse1 is the first illustration4 ,this ship without a name 7for history does not record one7 transcended all wonders of ancient maritime construction4 ,it abounded statues and painting1 marble and mosaic work4 ,it contained a gymnasium1 baths1 a garden1 and arbored walks4 ,its artillery discharged stones of #c cwt41 and arrows #ah ft4 in length4 ,an ,athenian advertising poet1 who wrote a six-line puff of its glories1 received the royal reward of six thousand bushels of corn4 ,literary merit was at a higher premium in the year #bdj ,b4,c41 than it is to-day4 ,the great ship of antiquity was found to be too large for the accommodation of the ,syracusan port1 and famine reigning in ,egypt1 ,hiero1 the charitably disposed1 embarked a cargo of ten thousand huge jars of salted fish1 two million pounds of salted meat1 twenty thousand bundles of different clothes1 filled the hold with corn1 and consigned her to the seven mouths of the ,nile1 and since she weighed anchor nothing more has been heard of her fate4 ,the next great ship worthy of mention is the mythical ,saracen encountered in the ,mediterranean ,sea by the crusading fleet of ,richard ,cur de ,lion1 ,duke of ,guienne and ,king of ,england1 which1 after much slaughter and damage incident to its infidel habit of vomiting ,greek fire upon its adversaries1 was captured and sunk4 ,next in rotation appears the ,great ,harry1 built by ,henry ,,viii41 of ,england1 and which careened in harbor during the reign of his successor1 under similar circumstances to those attending the ,royal ,george in #aghb--;a dispensation that mysteriously appears to overhang a majority of the ocean-braving constructions which1 in defiance of every religious sailor's superstition that the lumber he treads is naturally female1 are christened by a masculine or neutral title4 ,in the year #agfi1 ,mark ,isambard ,brunel1 the ,edison of his age1 as his son was the ,ericsson of that following1 permitted himself to be born at ,hacqueville2 near ,rouen1 ,france1 went to school1 to sea1 and into politics2 compromised himself in the latter profession1 and went to ,america in #agid1 where he surveyed the canal now connecting ,lake ,champlain with the ,hudson ,river at ,albany1 ,n4,y4 ,there he turned architect1 then returned to ,europe1 settled1 married1 and was knighted in ,england4 ,he occupied eighteen years of his life in building an unproductive tunnel beneath the river ,thames at ,london2 invented a method of shuffling cards without using the hands1 and several of her devices for dispensing with labor1 which1 upon completion1 were abandoned from economical motives4 ,on his decease1 his son and heir1 ,i4,k4 ,brunel1 whose practical experience in the ,thames ,tunnel job1 where his biographers assert he had occasion more than once to save his life by swimming1 qualified him to tread in his father's shoes1 took up his trade4 ,brunel1 ,jr41 having demonstrated by costly experiments1 to the successful proof1 but thorough exasperation1 of his moneyed backers1 that his father's theory for employing carbonic acid gas as a motive power was practicable enough1 but too expensive for anything but the dissipation of a millionaire's income1 settled down to the profession of engineering science1 in which he did as well as his advantages of education enabled him4 ,like all men in advance of their time1 when he considered himself the victim of arbitrary capitalists ignoring the bent of his genius1 he did his best work in accordance with their stipulations4 ,he designed the ,great ,western1 the first steamship 7paddle-wheel7 ever built to cross the ,atlantic2 and the ,great ,britain1 the original ocean screw steamer4 ,flushed with these successes1 ,brunel procured pecuniary support from speculative fools1 who1 dazzled by the glittering statistical array that can be adduced in support of any chimerical venture1 the inventor's repute1 and their unbaked experience1 imagined that the alluring ,orient was ready to yield1 like over-ripe fruit1 to their shadowy grasp2 and tainted as he evidently was with hereditary mania1 ,brunel resolved to seize the illusionary immortality that he fondly imagined to be within his reach4 ,there was not much the matter with the brain of ,brunel1 ,jr41 but that little was enough2 a competent railroad surveyor1 a good bridge builder1 he needed to be held within bounds when handling other people's funds2 for the man's ambition would have lead him to undertake to bridge the ,atlantic4 ,he met with the speculators required in this very instance of the constructors of the ,great ,eastern4 ,this monstrous ship has been described so often1 that it would be a cruelty to our readers to inflict the story upon them again4 ,natural ,gas the ,fuel of the ,future4--,the house of the near future will have no fireplace1 steam pipes1 chimneys1 or flues4 ,wood1 coal oil1 and other forms of fuel are about to disappear altogether in places having factories4 ,gas has become so cheap that already it is supplanting fuels4 ,a single jet fairly heats a small room in cold weather4 ,it is a well known fact that gas throws off no smoke1 soot1 or dirt4 ,in a brazier filled with chunks of colored glass1 and several jets placed beneath1 the glass soon became heated sufficiently to thoroughly warm a room #ajx#cj feet in size4 ,this design does away with the necessity for chimneys1 since there is no smoke2 the ventilation may be had at the window4 ,the heat may be raised or lowered by simply regulating the flow of gas4 ,the colored glass gives all the appearance of fire2 there are black pieces to represent coal1 red chunks for flames1 yellowish white glass for white heat1 blue glass for blue flames1 and hues for all the remaining colors of spectrum4 ,invention already is displacing the present fuels for furnaces and cooking ranges and glass1 doing away with delay and such disagreeable objects as ashes1 kindling wood1 etc4 ,it has only been within the past few years that natural gas has been utilized to any extent1 in either ,pennsylvania1 ,new ,york or ,ohio4 ,yet its existence has been known since the early part of the century4 ,as far back as #ahba1 gas was struck in ,fredonia1 ,chautauqua county1 ,n4,y41 and was used to illuminate the village inn when ,lafayette passed through the place some three years later4 ,not a single oil well of the many that have been sunk in ,pennsylvania has been entirely devoid of gas1 but even this frequent contact with what now seems destined to be the fuel of the future bore no fruit of any importance until within the past few years4 ,it had been used in comparatively small quantities previous to the fall of #ahhd1 but it was not until that time that the fuel gave any indication of the important role it was afterward to fill4 ,at first ignored1 then experimented with1 natural gas has been finally so widely adopted that to-day1 in the single city of ,pittsburgh1 it displaces daily #aj1jjj tons of coal1 and has resulted in building cities in ,ohio and the removal thereto of the glass making industries of the ,united ,states4 ,the change from the solid to the gaseous fuel has been made so rapidly1 and has effected such marked results in both the processes of manufacture and the product1 that it is no exaggeration to say that the eyes of the entire industrial world are turned with envious admiration upon the cities and neighborhoods blessed with so unique and valuable a fuel4 ,the regions in which natural gas is found are for the most part coincident with the formations producing petroleum4 ,this1 however1 is not always the case2 and it is worthy of notice that some districts which were but indifferent oil-producers are now famous in gas records4 ,the gas driller1 therefore1 usually confines himself to the regions known to have produced oil1 but the selection of the particular location for a well within these limits appears to be eminently fanciful4 ,the more scientific generally select a spot either on the anticlinal or synclinal axis of the formation1 giving preference to the former position4 ,almost all rock formations have some inclination to the horizon1 and the constant change of this inclination produces a series of waves1 the crests of which are known as anticlines1 and the troughs as synclines4 ,many drillers suppose that the gas seeks the anticlines and the oil the synclines1 but others1 equally long-headed1 discard entirely all theory of this kind1 and drill wherever it may be most convenient or where other operators have already demonstrated the existence of gas4 ,it will surprise many of our readers to know that the divining rod1 that superstitious relic of the middle ages1 is still frequently called upon to relieve the operator of the trouble of a rational decision4 ,the site having been selected1 the ordinary oil-drilling outfit is employed to sink a hole of about six inches in diameter until the gas is reached4 ,in the neighborhood of ,pittsburgh1 this is usually found at a depth of #a1cjj to #a1ejj feet1 in what is known as the ,third ,oil ,sand1 a sandstone of the ,devonian period4 ,where the gas comes from originally is an open question4 ,when the driller strikes gas1 he is not left in any doubt of the event1 for if the well be one of any strength1 the gas manifests itself by sending the drill and its attachments into the air1 often to a height of a hundred feet or more4 ,the most prolific wells are appropriately called roarers4 ,during the progress of the drilling1 the well is lined with iron piping4 ,occasionally this is also blown out1 but as a rule the gas satisfies itself with ejecting the drill4 ,when the first rush of gas has thrown everything movable out of its way1 the workmen can approach1 and chain the giant to his work4 ,the plant at the well is much simpler than one would suppose4 ,an elbow joint connects the projecting end of the well piping with a pipe leading to a strong sheet-iron tank4 ,this collects the salt water brought up with the gas4 ,ordinarily1 about half a barrel accumulates in twenty four hours4 ,a safety valve1 a pressure indicator1 and a blow-off complete the outfit4 ,when the pressure exceeds a prescribed limit1 the valve opens1 and the gas escapes into the blow-off4 ,this is usually #cj feet high or more1 and the gas issuing from the top is either ignited or permitted to escape into the atmosphere4 ,the pipe line leading from the tank to the city is of course placed underground4 ,beyond a little wooden house1 the blow-off1 and a derrick1 the gas farms differ little in appearance from those producing less valuable crops4 ,the pressure of the gas at the wells varies considerably4 ,it is generally between #ajj and #cbe pounds4 ,as much as #gej pounds per square inch has been measured1 and in many cases the actual pressure is even greater than this1 but1 as a rule1 it is not permitted to much exceed #bj atmospheres in any receiver or pipe4 ,the best investment for parties of small means that we know of is in town lots in ,north ,baltimore1 ,ohio4 ,it is on the main line of the ,b4 ,o4 ,railroad and the center of the oil and natural gas discoveries in ,ohio4 ,property is bound to double in value4 ,for further information1 address1 ,w4,a4 ,rhodes1 ,north ,baltimore1 ,ohio4 ,hints on ,house ,building4--,gas pipes should be run with a continuous fall towards the meter1 and no low places4 ,the gas meter should be set in a cool place1 to keep it from registering against you2 but if a water meter1 it should be protected from freezing4 ,cupboards1 wardrobes1 bookcases1 etc41 generally afford receptacles for dust on their tops4 ,this may be avoided by carrying them clear up to the ceiling4 ,when this is not done1 their tops should be sheeted over flush with the highest line of their cornices1 so that there may be no sunken lodging-place for dust4 ,furring spaces between the furring and the outer walls should be stopped off at each floor line with brick and mortar fire stops2 and the same with hollow interior partition walls4 ,soil pipes should never have ,t branches2 always curves1 or ,y branches4 ,water pipes should be run in a continuous grade1 and have a stop and waste cock at the lowest point1 so as to be entirely emptied when desired4 ,furnaces should have as few joints as possible1 and the iron fire-pot is better lined with fire-brick4 ,there should be no damper in the smoke pipe2 but the ash-door should shut air-tight when desired4 ,there should be provision for the evaporation of water in the hot-air pipe4 ,air boxes should never be of wood4 ,all air boxes should be accessible from one end to the other1 to clean them of dust1 cobwebs1 insects1 etc4 ,horizontal hot-air flues should not be over #ae feet long4 ,parapets should be provided with impervious coping-stones to keep water from descending through the walls4 ,sewer pipes should not be so large as to be difficult to flush4 ,the oval sections 7point down7 are the best4 ,soil-pipes should have a connection with the upper air1 of the full diameter of the pipe to be ventilated4 ,stationary wash-tubs of wood are apt to get soaked up with organic matter and filth4 ,stationary washstands in bedrooms should have small traps2 underneath each should be a leaden tray to protect ceilings in case of leakage1 breakage or accidental overflow4 ,this tray should have an overflow1 and this overflow should be trapped1 if connected with the foul-pipe system 7which it should not be if possible to arrange it otherwise74 ,flues should have a smooth parging or lining1 or they will be apt to draw with difficulty4 ,gas pipes of insufficient diameter cause the flames to burn with unsteady1 dim light4 ,made ground is seldom fit for immediate building2 and never for other than isolated structures4 ,ashes1 street-sweepings1 garbage1 rotten vegetation1 and house refuse are unfit filling for low ground on which it is intended to build4 ,cobble pavements are admirably adapted to soaking-up and afterwards emitting unwholesome matters4 ,asphalt has none of this fault4 ,wood is pernicious in this respect4 ,gullies in cellar floors should be properly trapped2 and this does not mean that they shall have bell-traps nor siphon-traps with shallow water-seal4 ,cellar windows should be movable to let in air1 and should have painted wire-screens to keep out cats1 rats1 etc4 ,new walls are always damp4 ,window sills should project well out beyond the walls1 and should be grooved underneath so as to throw the water clear of the walls4 ,cracks in floors1 between the boards1 help the accumulation of dirt and dust1 and may harbor vermin4 ,narrow boards of course have narrower interstitial cracks than wide boards do4 ,secret nailing is best where it can be afforded4 ,hot-air flues should never be carried close to unprotected woodwork4 ,electric bells1 when properly put up and cared for1 are a great convenience in a house2 but when they don't work1 they are about as aggravating as the law allows4 ,cheap pushbuttons cause a great deal of annoyance4 ,silver-plated faucets and trimmings blacken with illuminating and sewer gases4 ,nickel-plating is perhaps a less pleasing white1 but is cheaper and does not discolor readily4 ,windows are in most respects a great blessing2 but there may be too much of a good thing4 ,it is unreasonable to expect that one grate or stove or furnace can heat a whole county4 ,don't attempt it4 ,if you have too many windows on the cold side of a house1 give them double sashes 7not double panes71 and weather-strip them4 ,unpainted trimmings should be of hardwood4 ,yellow pine finishes up well4 ,butternut is brighter than walnut4 ,cherry makes a room cheerful4 ,walnut is dull and dismal4 ,the ,forests of the ,world4--,the rapid exhaustion of the forests of the world1 and more particularly of the once great reserves of timber in the ,united ,states and ,canada1 renders it inevitable that1 in a very few years indeed1 iron must supersede wood for a variety of uses4 ,the drain upon the world's resources in timber is prodigious4 ,every year #ib1jjj1jjj railway sleepers are used in ,america alone1 while to supply firewood for the whole of the ,states1 fourteen times the quantity of wood consumed by the railways is annually required4 ,at the computation of the most recent statistics there were #dda1jjj1jjj of acres of woodland in the ,united ,states2 but since over #ej1jjj1jjj of acres are cut down yearly1 this great area of timber will be non-existent in less than twenty years1 unless replanting upon a very extensive scale be at once undertaken4 ,already efforts are being made in this direction1 and not long since some #d1jjj1jjj of saplings were planted in a single day in ,kansas and the neighboring ,states4 ,but since the daily consumption is even greater than this1 it is obvious that the work of replanting must be undertaken systematically if it is to keep pace1 even approximately1 with the destruction4 ,in ,france and ,germany1 where the forests are national property1 forestry has been elevated to the status of an exact science2 but the timber lands of those countries are small indeed compared with those in the ,united ,states4 ,a ,church ,built from a ,single ,tree4--,a redwood tree furnished all the timber for the ,baptist church in ,santa ,rosa1 one of the largest church edifices in the country4 ,the interior of the building is finished in wood1 there being no plastered walls4 ,sixty thousand shingles were made from the tree after enough was taken for the church4 ,another redwood tree1 cut near ,murphy's ,mill1 about ten years ago1 furnished shingles that required the constant labor of two industrious men for two years before the tree was used up4 ,trees ,that ,sink4--,of the more than four hundred species of trees found in the ,united ,states there are said to be sixteen species whose perfectly dry wood will sink in water4 ,the heaviest of these is the black ironwood of southern ,florida1 which is more than thirty per cent4 heavier than water4 ,of the others1 the best known are the lignum vit and mangrove2 another is a small oak found in the mountains of western ,texas1 southern ,new ,mexico1 and ,arizona1 and westward to ,colorado1 at an elevation of #e1jjj to #aj1jjj feet4 ,artificial ,wood4--,you can produce an artificial fire and waterproof wood in the following manner4 ,more or less finely divided wood shavings1 straw1 tan1 etc41 singly or mixed1 are moistened with a weak solution of zinc chloride of about #a4jbf sp4 gr41 and allowed to dry4 ,they are then treated with a basic solution of magnesium chloride of #a4gbe to #a4gic sp4 gr41 and pressed into moulds4 ,the materials remain ten to twelve hours under pressure1 during which time they harden while becoming heated4 ,after being dried for several days in a warm1 airy place1 they are placed for ten or twelve hours into a strong solution of zinc chloride of about #a4bje sp4 gr41 and finally dried again4 ,the product is stated to be workable like hardwood1 and to be capable of taking a fine polish after being tooled4 ,it is fireproof and inpermeable to water1 and weak acid or alkaline solutions1 and not affected by the humidity of the atmosphere1 being well suited to decorative purposes1 as it will not warp and fly like wood1 but retain its form4 ,how to ,stain ,wood4--,the following are recipes for staining wood1 which are used in large establishments with great success3 ,light ,walnut--,dissolve #c oz4 permanganate of potash in six pints of water1 and paint the wood twice with the solution4 ,after the solution has been left on the wood for from five to ten minutes1 the wood is rinsed1 dried1 oiled1 and finally polished4 ,light ,mahogany--#a oz4 finely cut alkanet root1 #b ozs4 powdered aloe1 and #b ozs4 powdered dragon's blood are digested with #bf ozs4 of strong spirits of wine in a corked bottle1 and left in a moderately warm place for four days4 ,the solution is then filtered off1 and the clear filtrate is ready for use4 ,the wood which is to be stained is first passed through nitric acid1 then dried1 painted over with the alcoholic extract1 dried1 oiled and polished4 ,dark ,walnut4--#c ozs4 permanganate of potash are dissolved in six pints of water1 and the wood is painted twice with this solution4 ,after five minutes the wood is washed1 and grained with acetate of iron 7the ordinary iron liquor of the dyer7 at #bj ,tw4 ,dry1 oil and polish as usual4 ,gray--#a oz4 nitrate of silver is dissolved in #de ozs4 water1 and the wood painted twice with the solution2 afterwards the wood is submitted to the action of hydrochloric acid1 and finally washed with ammonia4 ,it is then dried in a dark place1 oiled and polished4 ,this is said to give remarkably good results on beech1 pitch pine and poplar4 ,black--#g ozs4 logwood are boiled with three pints of water1 filtered1 and the filtrate mixed with a solution containing #a oz4 of sulphate of copper 7blue copperas74 ,the mixture is left to clear1 and the clear liquor decanted while still hot4 ,the wood is placed in this liquor for twenty-four hours2 it is then exposed to the air for twenty-four hours1 and afterwards passed through a hot bath of nitrate of iron of #f ,tw4 ,if the black1 after this treatment1 should not be sufficiently developed1 the wood has to be passed again through the first logwood bath4 ,the ,highest ,chimney in the ,world4--,the highest chimney in the world is said to be that recently completed at the lead mines in ,mechernich4 ,it is #acd meters 7#dci ft4 #f in47 high1 was commenced in #ahhd1 and was carried up #bc meters before the frost set in2 building was again resumed on the #adth of last ,april1 and it was completed last ,september4 ,the foundation1 which is of dressed stone1 is square1 measuring #aa meters 7#cc ft47 on each side1 and is #c4ej meters 7#aa ft4 #f in47 deep2 the base is also square1 and is carried up #aj meters 7#cc ft47 above the ground4 ,the chimney-stack is of circular section1 #g4ej meters 7#bd ft4 #f in47 diameter at the bottom1 and tapering to #c4ej meters diameter 7#aa ft4 #f in47 at the top1 and is #abj4ej meters 7#cie ft47 high4 ,how to ,measure ,round ,tanks4--,square the diameter of the tank1 and multiply by4#ghed1 which gives the area2 then multiply area by depth of tank1 and the cubic contents will be found4 ,allow #f-a_/d gallons for each cubic foot4 ,the ,largest ,buildings in the ,world4--,where is the largest building in the world situated8 ,the answer to this question must depend upon what the term building is held to represent4 ,the ,great ,wall of ,china1 #a1bhj miles in length1 wide enough to allow six horsemen to ride abreast along it1 and with an average height of #bj ft41 may fairly be called a building2 so1 too1 may be called the ,great ,pyramid of ,egypt4 ,the question1 however1 was not meant to include such works as these4 ,some have supposed that the ,vatican at ,rome1 with its eight grand staircases1 #bjj smaller staircases1 #bj courts1 and #aa1jjj apartments1 is the largest building in the world2 but surely this is a collection of palaces rather than a single building4 ,the same objection applies to the famous monastery of the ,escurial in the province of ,madrid1 with its seven towers1 fifteen gateways1 and #ab1jjj windows and doors1 and to many other vast piles4 ,for the largest single building extant1 we must look to ,st4 ,peter's at ,rome1 within which our great cathedral1 ,st4 ,paul's1 could easily stand4 ,st4 ,peter's occupies a space of #bdj1jjj sq4 ft41 its front is #djj ft4 broad1 rising to a height of #ahj ft42 the length of the interior is #fjj ft41 its breadth #ddb ft4 ,it is capable of holding #ed1jjj people1 while its piazza1 in its widest limits1 holds #fbd1jjj4 ,it is only by degrees that one is able to realize its vast size4 ,st4 ,peter's holds #ed1jjj persons2 ,milan ,cathedral1 #cg1jjj2 ,st4 ,paul's1 ,rome1 #cb1jjj2 ,st4 ,paul's1 ,london1 #be1fjj2 ,st4 ,petronio1 ,bologna1 #bd1djj2 ,florence ,cathedral1 #bd1cjj2 ,antwerp ,cathedral1 #bd1jjj2 ,st4 ,sophia1 ,constantinople1 #bc1jjj2 ,notre ,dame1 ,paris1 #ba1jjj2 ,pisa ,cathedral1 #ac1jjj2 ,st4 ,stephen's1 ,vienna1 #ab1djj2 ,auditorium1 ,chicago1 #ab1jjj2 ,st4 ,mark's1 ,venice1 #g1jjj4 ,the ,biggest ,bell in the ,world4--,there is a bell in the ,temple of ,clars1 at ,kinto1 ,japan1 which is larger than the great bell of ,moscow1 or any other4 ,it is covered with ,chinese and ,sanskrit characters which ,japanese scholars have not yet succeeded in translating4 ,there is no record of its casting4 ,its height is #bd ft41 and at the rim it has a thickness of #af in4 ,it has no clapper1 but is struck on the outside by a kind of wooden battering-ram4 ,we are unable to obtain any more exact particulars as to the dimensions of this bell in order to determine whether or no it really does excel the ,monarch of ,moscow1 which weighs about #aic tons1 is #ai ft4 #c in4 in height1 #fj ft4 #i in4 in circumference1 and #b ft4 thick4 ,there is another huge bell at ,moscow1 and those at ,amazapoora1 in ,burmah1 and at ,pekin are far bigger than any we have in this country4 ,our biggest bell is ,great ,paul1 which was cast at ,loughborough in #ahha1 and which weighs #ag-a_/b tons4 ,taking purity1 volume1 and correctness of note into account1 it is probably the finest bell in ,europe4 ,the ,oldest ,cities in the ,world4--,they are the following3--,argos1 ,athens and ,thebes1 in ,greece2 ,crotona and ,rome1 in ,italy2 ,cadiz and ,saguntum1 in ,spain2 ,constantinople1 in ,turkey1 and ,marseilles1 in ,france1 which was founded by a colony of ,greeks #ehj ,b4,c4 ,the age of these cities varies from twenty-four to twenty-seven centuries4 ,how to ,manufacture ,oil of ,apple1 or ,essence of ,apple4--,the essence of apple is composed of aldehyde #b parts2 chloroform1 acetic ether and nitrous ether and oxalic acid each #a part2 glycerin #d parts2 ,transcriber's note3 the original text reads3 amyl valerianice ther#aj parts amyl valerianic ether #aj parts4 ,a ,formula for the ,manufacture of ,artificial ,cider4--,imitation cider consists of #be gallons soft water1 #be pounds ,new ,orleans sugar2 #a pint yeast2 two pounds tartaric acid4 ,put all the ingredients into a clean cask1 and stir them up well after standing twenty-four hours with the bung out4 ,then bung the cask up tight1 add #c gallons spirits1 and let it stand forty-eight hours1 after which time it will be ready for use4 ,champagne cider can be prepared by taking #aj gallons of cider1 old and clear4 ,put this in a strong1 iron-bound cask pitched inside 7like beer casks72 add #b-a_/b pints clarified white plain syrup2 then dissolve in it #e ounces tartaric acid2 keep the bung ready in hand1 then add #g-a_/b ounces of potassium bicarbonate2 bung it as quickly and as well as possible4 ,recipe for ,making ,instantaneous ,ink and ,stain ,extractor4--,take of chloride of lime #a pound1 thoroughly pulverized1 and #d quarts soft water4 ,the foregoing must be thoroughly shaken when first put together4 ,it is required to stand twenty-four hours to dissolve the chloride of lime2 then strain through a cotton cloth1 after which add a teaspoonful of acetic acid to every ounce of the chloride of lime water4 ,wood1 which is a more unyielding material1 acts with tremendous force when wetted1 and advantage has been taken of this fact in splitting blocks of granite4 ,this process is largely adopted in ,dartmoor4 ,after a mass of granite has been rent from the mountain by blasting1 it is measured in every direction to see how best to divide it into smaller blocks4 ,these are traced out by straight lines on the surface1 and a series of holes are drilled at short intervals along this line4 ,wedges of dry wood are then tightly driven into the holes and wetted1 and the combined action of the swelling wood splits the block in the direction required1 and without any destructive violence4 ,the same process is then carried out upon the other faces1 and the roughly-shapen block finished with the hammer and chisel4 ,the ,weight and ,value of a ,cubic ,foot of ,solid ,gold or ,silver4--,a cubic foot of gold weighs about #ai1cjj ounces1 and gold is worth #bj4fg per ounce4 ,silver is worth #a4bi per ounce1 and a cubic foot weighs #aj1ejj ounces4 ,consequently the cubic foot of gold would be worth #cih1ica1 and the silver #ac1ede4 ,to ,remove ,spots on ,brass4--,sulphuric acid will remove spots from brass that will not yield to oxalic acid4 ,it may be applied with a brush1 but great care must be taken that no drop of the acid shall come in contact with the clothes or skin1 as it is ruinous to garments and cuticle4 ,bath brick or rottenstone may be used for polishing4 ,a ,formula to ,make a ,good ,shoe ,dressing4--,gum shellac1 #a_/b pound2 alcohol1 #c quarts2 dissolve1 and add camphor1 #a-a_/b ounces2 lampblack1 #b ounces4 ,the foregoing will be found to give an excellent gloss1 and is especially adapted to any leather1 the surface of which is roughened by wear4 ,receipts for ,dyeing ,cotton ,fabric ,red1 ,blue and ,ecru4--,red3 ,muriate of tin1 two-thirds cupful1 add water to cover goods2 raise to boiling heat2 put in goods one hour2 stir often2 take out1 empty kettle1 put in clean water with ,nicaragua wood one pound2 steep one-half hour at hand heat1 then put in goods and increase heat one hour1 not boiling4 ,air goods1 and dip one hour as before4 ,wash without soap4 ,blue3 ,for three pounds goods1 blue vitriol #d ounces2 boil few minutes1 then dip goods three hours2 then pass them through strong lime water4 ,ecru3 ,continue the foregoing operation for blue by passing the goods through a solution of prussiate of potash4 ,,motion ,,of ,,waves4--,the progressive motion of a wave on the water exactly corresponds in speed with that of a pendulum whose length is equal to the breadth of the wave2 the same law1 gravity1 governs both4 ,,light ,,of ,,the ,,sun4--,a photometric experiment of ,huygens1 resumed by ,wollaston1 a short time before his death1 teaches us that #bj1jjj stars the same size as ,sirius1 the most brilliant in the firmament1 would need to be agglomerated to shed upon our globe a light equal to that of the sun4 ,land ,cultivation in ,japan4--,the entire arable land of the ,japanese empire is officially put at only #aa1bae1jjj acres2 but it is so fertile and thoroughly cultivated that it feeds a population of #cg1jjj1jjj1 about that of ,france4 ,rice is one of the principal crops1 and of this some #bjj1jjj1jjj bushels are raised annually4 ,old ,london ,bridge4--,as early as the year #igh there was a wooden bridge where ,london bridge now stands4 ,this was replaced by another in #ajad1 and another in #abji4 ,the present ,london bridge was erected in #ahca1 and may be considered the oldest existing bridge over the river4 ,the ,shortest ,method of ,removing ,silver from ,plated ,ware ,before ,replating4--,dip the article in nitric acid2 this will remove the silver4 ,a ,formula for ,white ,metal4--,copper1 #fi4h parts2 nickel1 #ai4h parts2 zinc1 #e4e parts2 cadmium1 #d4g parts4 ,it takes a fine polish4 ,curiosities of ,metal ,working4--,at a recent meeting of scientific men1 a speaker produced an anklet worn by ,east ,indian women4 ,this is a flat curb chain about one inch broad1 with the links very close1 and weighing about ten or twelve ounces4 ,it is composed of a species of brass composed of copper and lead1 without any trace of silver1 zinc1 or tin4 ,such anklets are sold for a few pence1 and they are cast all at once1 complete as an endless chain4 ,the links show no sign of having been united in any way4 ,how it was possible to produce such a casting as this passed his comprehension1 and he hoped that some one who had seen them made would explain the nature of the process4 ,from the ,east much that was curious in metallurgical art came4 ,cast-iron was1 he believed1 first made purposely in ,china4 ,it was1 however1 frequently produced unintentionally1 when wrought-iron was made direct from the ore in little furnaces about as big as a chimney-pot4 ,it was found among the cinders and ash of the ,transcriber's ,note3 ,the original text reads 'coarcoal' charcoal-fire in grains or globules1 which were not only like shot1 but were actually used as shot by the natives4 ,he showed what he believed was the only specimen in ,england of this cast-iron1 in a bottle4 ,he next referred to the celebrated ,damascene blades of ,indian swords1 and explained that these blades were an intimate mixture of wrought-iron and hard steel1 which must have required great skill1 time and patience for its production4 ,one ,transcriber's ,note3 ,the original text reads 'patern' pattern1 in particular1 known as ,mary's ,ladder1 showed wonderful finish and accuracy4 ,concerning the tempering of these blades little was known2 but it was stated that it was affected by a long-continued hammering1 or rather tapping1 of the blade while cold4 ,how ,many ,tons of ,coal a ,large ,steamship ,consumes in a ,day4--,ocean steamers are large consumers of coal4 ,the ,orient line1 with their fleet of ships running to ,australia every two weeks1 may be mentioned4 ,the steamship ,austral went from ,london to ,sydney in thirty-five days1 and consumed on the voyage #c1fda tons of coal2 ,her coal bunkers hold #b1gej tons4 ,the steamship ,oregon consumes over #ccj tons per day on her passage from ,liverpool to ,new ,york2 her bunkers will hold nearly #d1jjj tons4 ,the ,stirling ,castle last year brought home in one cargo #b1bjj tons of tea1 and consumed #b1hjj tons of coal in doing so4 ,immense stocks of coal are kept at various coaling stations4 ,st4 ,vincent1 ,madeira1 ,port ,said1 ,singapore and others2 the reserve at the latter place is about #bj1jjj tons4 ,it is remarkable with what rapidity these steamers are coaled2 for instance1 the ,orient steamship last year took in over #a1ajj tons at ,port ,said in five hours4 ,what a ,man ,eats4--,a ,french statistician has just ascertained that a human being of either sex who is a moderate eater and who lives to be #gj years old consumes during his life a quantity of food which would fill twenty ordinary railway baggage cars4 ,a good eater1 however1 may require as many as thirty4 ,an ,australian ,railway ,viaduct4--,the ,werribee ,viaduct1 in the colony of ,victoria1 is the longest work of the kind in ,australia4 ,the structure consists of lattice-girder work4 ,it is #a1bij feet in length1 and runs to a height of #abe feet above the level of the ,werribee river4 ,the viaduct has fifteen spans each of #fj feet1 and thirteen spans of #cj feet4 ,the total cost of the bridge was #fjj1jjj4 ,the ,sharpening of ,tools4--,instead of oil1 which thickens and smears the stone1 a mixture of glycerine and spirit is recommended4 ,the proportions of the composition vary according to the class of tool to be sharpened4 ,one with a relatively large surface is best sharpened with a clear fluid1 three parts of glycerine being mixed with one part of spirit4 ,a graver having a small cutting surface only requires a small pressure on the stone1 and in such cases the glycerine should be mixed with only two or three drops of spirit4 ,recipes for ,plumbers4--,chloride of zinc1 so much used in soldering iron1 has1 besides its corrosive qualities1 the drawback of being unwholesome when used for soldering the iron tins employed to can fruit1 vegetables and other foods4 ,a soldering mixture has been found which is free from these defects4 ,it is made by mixing one pound of lactic acid with one pound of glycerine and eight pounds of water4 ,a wooden tank may be rendered capable of withstanding the effects of nitric or sulphuric acids by the following methods3--,cover the inside with paraffin2 go over the inside with a sadiron heated to the temperature used in ironing clothes4 ,melt the paraffin under the iron so as to drive it into the wood as much as possible1 then with a cooler iron melt on a coat thick enough to completely cover the wood4 ,for brassing small articles3 ,to one quart water add half an ounce each of sulphate copper and protochloride of tin4 ,stir the articles in the solution until the desired color is obtained4 ,use the sulphate of copper alone for a copper color4 ,a good cement for celluloid is made from one part shellac dissolved in one part of spirit of camphor and three to four parts of ninety per cent4 alcohol4 ,the cement should be applied warm1 and the broken parts securely held together until the solvent has entirely evaporated4 ,tin and tin alloys1 after careful cleansing from oxide and grease1 are handsomely and permanently bronzed if brushed over with a solution of one part of sulphate of copper 7bluestone7 and one part of sulphate of iron 7copperas7 in twenty parts of water4 ,when this has dried1 the surface should be brushed with a solution of one part of acetate of copper 7verdigris7 in acetic acid4 ,after several applications and dryings of the last named1 the surface is polished with a soft brush and bloodstone powder4 ,the raised portions are then rubbed off with soft leather moistened with wax in turpentine1 followed by a rubbing with dry leather4 ,protecting ,water-,pipes ,against ,frost4--,a device has been brought forward for protecting water-pipes against freezing1 the arrangement being based upon the fact that water in motion will remain liquid at a lower temperature than water at rest4 ,one end of a copper rod1 placed outside the building1 is secured to a bracket1 and the other end is attached to one arm of a weighted elbow lever2 to the other arm of the lever is secured a rod which passes into the building and operates a valve in the water-pipe4 ,by means of turn buckles the length of the copper rod can be adjusted so that before the temperature reaches the point at which there would be danger of the water in the pipes freezing the valve will be opened to allow a flow of water2 beyond this point the valve opening will increase and the flow become more rapid as the cold becomes more intense1 and as the temperature rises the valve is closed4 ,this plan sets up a current in the pipes1 which replaces the water as it grows cold by the warmer water from the main4 ,destructive ,work of ,barnacles4--,unless some paint can be found which is proof against barnacles1 it may be necessary to sheath steel vessels with an alloy of copper4 ,an attempt has been made to cover the hulls with anti-corrosive paint and cover this with an outside coat which should resist the attack of barnacles4 ,somehow the barnacles eat their way through the paint and attach themselves to the hull4 ,the vast item of expense attached to the dry-docking of steel ships makes this matter a not unimportant one4 ,the barnacles interfere greatly with the speed of a vessel1 and in a cruiser speed is of prime importance4 ,they attach themselves in an incredibly short time to a steel hull1 and it is not long before their effect can be noted by a comparison of the reading of the log4 ,how to ,frost ,glass4--,two ounces of spirits of salts1 two ounces of oil of vitriol1 one ounce of sulphate of copper1 one ounce of gum arabic1 mixed together and dabbed on with a brush2 or this3--,dab your squares regularly over with putty2 when dry go over them again--the imitation will be executed4 ,or this3--,mix ,epsom salts with porter and apply it with a brush4 ,or this one3--,grind and mix white lead in three-fourths of boiled oil1 and one-fourth of spirits of turpentine1 and1 to give the mixture a very drying quality1 add sufficient quantities of burnt white vitriol and sugar of lead4 ,the color must be made exceedingly thin1 and put on the panes of glass with a large painting-brush in as even a manner as possible4 ,when a number of the panes are thus painted take a dry duster1 quite new1 dab the ends of the bristles on the glass in quick succession till you give it a uniform appearance2 repeat this operation till the work appears very soft1 and it will then appear like ground glass4 ,when the windows require fresh painting1 get the old coat off first by using strong pearlash water4 ,how to ,preserve ,posts4--,wood can be made to last longer than iron in the ground1 if prepared according to the following recipe3--,take boiled linseed oil and stir in pulverized coal to the consistency of paint4 ,put a coat of this over the timber1 and there is not a man that will live to see it rot4 ,what ,diamond ,dyes and ,paints ,are ,made of4--,solutions of the aniline colors4 ,what the ,ingredients ,are of ,soapine and ,pearline4--,they consist of partly effloresced sal soda mixed with half its weight of soda ash4 ,some makers add a little yellow soap1 coarsely powdered1 to disguise the appearance1 and others a little carbonate of ammonium or borax4 ,how ,many ,thousand ,feet of ,natural ,gas are ,equal in ,heat-,creating ,power to ,one ,ton ,anthracite ,coal4--,about #dj1jjj cubic feet4 ,,sustaining ,,power ,,of ,,ice4 ,the sustaining power of ice at various degrees of thickness is given in the following paragraphs3 ,at a thickness of two inches1 will support a man4 ,at a thickness of four inches1 will support man on horseback4 ,at a thickness of six inches1 will support teams with moderate loads4 ,at a thickness of eight inches1 will support heavy loads4 ,at a thickness of ten inches1 will support #a1jjj pounds to the square foot4 ,,the ,,expansive ,,power ,,of ,,water4 ,it is a well known1 but not less remarkable fact1 that if the tip of an exceedingly small tube be dipped into water1 the water will rise spontaneously in the tube throughout its whole length4 ,this may be shown in a variety of ways2 for instance1 when a piece of sponge1 or sugar1 or cotton is just allowed to touch water1 these substances being all composed of numberless little tubes1 draw up the water1 and the whole of the piece becomes wet4 ,it is said to suck up or imbibe the moisture4 ,we see the same wonderful action going on in nature in the rising of the sap through the small tubes or pores of the wood1 whereby the leaves and upper portions of the plant derive nourishment from the ground4 ,this strange action is called capillary1 from the resemblance the minute tubes bear to a hair1 the ,latin of which is capillus4 ,it is1 moreover1 singular that the absorption of the water takes place with great force4 ,if a dry sponge be enclosed tightly in a vessel1 it will expand when wetted1 with sufficient force to burst it1 unless very strong4 ,london ,water ,supply4--,the quantity of water consumed in ,london amounts to about #ade1jjj1jjj gallons a day4 ,if this quantity could be collected together1 it would form a lake #gjj yards long1 #bjj wide1 and with a uniform depth of #bj feet4 ,a ,protection for ,embankments4--,engineers often have considerable trouble with the loose soil of newly-made embankments1 so apt to slip or be washed away before they are covered with vegetation4 ,according to a ,french railway engineer1 the best plan is to sow the banks with the double poppy4 ,several months elapse before grasses and clovers develop their feeble roots1 but the double poppy germinates in a few days1 and in a fortnight has grown sufficiently to afford some protection to the slope1 while at the end of three or four months the roots1 which are ten or twelve inches in length1 are found to have interlaced so as to retain the earth far more firmly than those of any grass or grain4 ,although the double poppy is an annual1 it sows itself after the first year4 ,a ,cheap ,concrete4--,a kind of concrete made without cement is composed of #h parts of sand1 gravel and pebbles1 #a part of burnt and powdered common earth1 #a part of pulverized clinkers and cinders1 and #a-a_/b parts of unslacked hydraulic lime4 ,these materials are thoroughly incorporated while dry into a homogeneous mixture1 which is then wetted up and well beaten4 ,the result of this is a hard and solid mass1 which sets almost immediately1 becoming exceedingly strong after a few days4 ,it may be made still stronger by the addition of a small proportion--say #a part--of cement4 ,marking ,tools4--,to mark tools1 first coyer the article to be marked with a thin coating of tallow or beeswax1 and with a sharp instrument write the name in the tallow4 ,clear with a feather1 fill the letters with nitric acid1 let it remain from one to ten minutes1 then dip in water and run off1 and the marks will be etched into the steel or iron4 ,how to ,prevent ,chisel ,handles ,splitting4--,all carpenters know how soon the butt-end of chisel handles split when daily exposed to the blow of a mallet or hammer4 ,a remedy suggested by a ,brooklyn man consists simply of sawing or cutting off the round end of the handle so as to make it flat1 and attaching by a few nails on the top of it two discs of sole leather1 so that the end becomes similar to the heel of the boot4 ,the two thicknesses of leather will prevent all further splitting1 and if1 in the course of time1 they expand and overlap the wood of the handle1 they are simply trimmed off all around4 ,the ,largest ,wheel of ,its ,kind ,ever ,made in the ,world4--,the greatest wheel of its kind in the world1 a very wonder in mechanism1 was built for the ,calumet and ,hecla ,mining ,company of ,lake ,superior1 ,mich41 for the purpose of lifting and discharging the tailings1 a waste from the copper mines1 into the lake4 ,its diameter is #ed feet2 weight in active operation1 #bjj tons4 ,its extreme dimensions are #ed feet in diameter4 ,some idea of its enormous capacity can be formed from the fact that it receives and elevates sufficient sand every twenty-four hours to cover an acre of ground a foot deep4 ,it is armed on its outer edge with #dcb teeth1 #d4ga inches pitch and #ah inches face4 ,the gear segments1 eighteen in number1 are made of gun iron1 and the teeth are machine-cut1 epicycloidal in form4 ,it took two of the most perfect machines in the world #ajj days and nights to cut the teeth alone1 and the finish is as smooth as glass4 ,the wheel is driven by a pinion of gun iron containing #cc teeth of equal pitch and face and runs at a speed of #f,,oo feet per minute at the inner edge1 where it is equipped with #ddh steel buckets that lift the tailings as the machine revolves and discharges them into launders that carry them into the lake4 ,the shaft of the wheel is of gun iron1 and its journals are #bb inches in diameter by #c feet #d inches long4 ,the shaft is made in three sections and is #cj inches in diameter in the center4 ,at a first glance the great wheel looks like an exaggerated bicycle wheel1 and it is constructed much on the same principle1 with straining rods that run to centers cast on the outer sections of the shaft4 ,the steel buckets on either side of the gear are each #d feet #e-a_/b inches long and #ba inches deep1 and the combined lifting capacity of the #ddh1 running at a speed of #fjj feet per minute1 will be #c1jjj1jjj gallons of water and #b1jjj tons of sand every twenty-four hours4 ,the mammoth wheel is supported on two massive adjustable pedestals of cast iron weighing twelve tons each1 and its cost at the copper mines before making a single revolution1 #ajj1jjj4 ,strength of ,brick ,walls4--,the question of strength of brick walls is often discussed1 and differences of opinion expressed4 ,the following is one of the rules given3--,for first-class buildings1 with good workmanship1 the general average should not exceed a greater number of feet in height than three times its thickness of wall in inches1 and the length not to exceed double the height1 without lateral supports of walls1 buttresses1 etc41 as follows for safety3 ,,thickness2 ,,safe ,,height2 ,,length4 #h-a_/b inch walls2 #be feet2 #ej feet4 #ac inch walls2 #dj feet2 #hj feet4 #ag inch walls2 #ee feet2 #aaj feet4 #bb inch walls2 #ff feet2 #acj feet4 #bf inch walls2 #gh feet2 #aej feet4 ,where the lengths must exceed these proportions1 as in depots1 warehouses1 etc41 the thickness should be increased1 or lateral braces instituted as frequently as practicable4 ,qualities of ,building ,stone4--,the principal qualities of a good building stone are--7#a7 ,strength1 7#b7 hardness1 7#c7 durability1 7#d7 appearance1 7#e7 facility for working4 ,there are also other minor points2 but stone possessing one or more of the above qualities1 according to the purpose for which it is required1 may be regarded as good for that purpose4 ,strength of ,stone4--,stone should only be subjected to a compressive strain4 ,it is occasionally subject to a cross strain1 as in lintels over doors and windows2 these are1 however1 contrary to the true principles of construction1 and should not be allowed except a strong relieving arch is turned over them4 ,the strength of stone in compression is about #abj tons per square foot for the weakest stones1 and about #gej tons per square foot for the strongest4 ,no stones are1 however1 subjected to anything like this amount of compressive force2 in the largest buildings it does not amount to more than twelve or fourteen tons per square foot4 ,hardness of ,stone4--,this is of more importance than its strength1 especially in pavements or steps1 where it is subject to great wear2 also in plinths and quoins of buildings where it is desired to preserve a good face and sharp arris4 ,the order of strength and hardness of stone is--7#a7 ,basalt1 7#b7 granite1 7#c7 limestone1 7#d7 sandstone4 ,granite1 seinite1 and gneiss take the first1 place for strength1 hardness and durability1 but they will not stand a high temperature4 ,stones which are of a fine1 uniform grain1 compact texture and deep color are the strongest2 and when the grain1 color1 and texture are the same1 those are the stongest which are the heaviest2 but otherwise the strength does not increase with the specific gravity4 ,great hardness is objectionable when the stone has to be worked with a chisel1 owing to the labor required to work it4 ,hard stones1 also1 generally wear smooth1 and become polished1 which makes them unsuitable for some purposes4 ,brittleness is a defect which frequently accompanies hardness1 particularly in coarse-grained stones2 it prevents them from being worked to a true surface1 and from receiving a smooth edge at the angles4 ,workmen call those hard stones which can only be sawn into slabs by the grit saw1 and those soft which can be separated by a common saw4 ,expansion of ,stone by ,heat4--,rocks are expanded by heat and contracted by cooling4 ,variation in temperature thus causes some building stones to alternately expand and contract1 and this prevents the joints of masonry from remaining close and tight4 ,in the ,united ,states with an annual thermometric range of more than #ij deg4 ,fah41 this difficulty led to some experiments on the amount of expansion and contraction in different kinds of building stones4 ,it was found that in fine-grained granite the rate of expansion was 4#jjjjjdhbe for every degree ,fah41 of increment of heat2 in white crystalline marble it was 4#jjjjjeffh2 and in red sandstone 4#jjjjjiecb1 or about twice as much as in granite4 ,in ,western ,america1 where the climate is remarkably dry and clear1 the thermometer often gives a range of more than #hj deg4 in twenty-four hours4 ,this great difference of temperature produces a strain so great that it causes rocks to crack or peel off in skins or irregular pieces1 or in some cases1 it disintegrates them into sand4 ,dr4 ,livingstone found in ,africa 7#ab deg4 ,s4 lat41 #cd deg4 ,e4 long47 that surfaces of rock which during the day were heated up to #acg deg4 ,fah4 cooled so rapidly by radiation at night that unable to stand the strain of contraction1 they split and threw off sharp angular fragments from a few ounces to #ajj lbs4 or #bjj lbs4 in weight4 ,according to data obtained from ,adie ,trans4 ,roy4 ,soc4 ,edin41 xiii41 p4 #cff1 and ,totten the expansion of ordinary rocks ranges from about #b4dg to #i4fc millionths for #a deg4 ,fah4 ,,blunders ,,and ,,absurdities ,,in ,,art4 ,in looking over some collections of old pictures1 it is surprising what extraordinary ,transcriber's ,note3 ,the original text reads 'anachornisms' anachronisms1 blunders1 and absurdities are often discoverable4 ,in the gallery of the convent of ,jesuits at ,lisbon1 there is a picture representing ,adam in paradise1 dressed in blue breeches with silver buckles1 and ,eve with a striped petticoat4 ,in the distance appears a procession of ,capuchin monks bearing the cross4 ,in a country church in ,holland there is a painting representing the sacrifice of ,isaac1 in which the painter has depicted ,abraham with a blunderbus in his hand1 ready to shoot his son4 ,a similar edifice in ,spain has a picture of the same incident1 in which the patriarch is armed with a pistol4 ,at ,windsor there is a painting by ,antonio ,verrio1 in which the artist has introduced the portraits of himself1 ,sir ,godfrey ,kneller1 and ,may1 the surveyor of the works of that period1 all in long periwigs1 as spectators of ,christ healing the sick4 ,a painter of ,toledo1 having to represent the three wise men of the ,east coming to worship on the nativity of ,christ1 depicted three ,arabian or ,indian kings1 two of them white and one black1 and all of them in the posture of kneeling4 ,the position of the legs of each figure not being very distinct1 he inadvertently painted three black feet for the negro king1 and three also between the two white kings2 and he did not discover his error until the picture was hung up in the cathedral4 ,in another picture of the ,adoration of the ,magi1 which was in the ,houghton ,hall collection1 the painter1 ,brughel1 had introduced a multitude of little figures1 finished off with true ,dutch exactitude1 but one was accoutred in boots and spurs1 and another was handing in1 as a present1 a little model of a ,dutch ship4 ,the same collection contained a painting of the stoning of ,stephen1 the martyr1 by ,le ,soeur1 in which the saint was attired in the habit of a ,roman ,catholic priest at high mass4 ,a picture by ,rubens1 in the ,luxembourg1 represents the ,virgin ,mary in council1 with two cardinals and the god ,mercury assisting in her deliberations4 ,a ,,stoppage ,,of ,,the ,,falls ,,of ,,niagara4 ,the following remarkable account of the stoppage of ,niagara ,falls1 appeared in the ,niagara ,mail at the time of the occurrence3 ,that mysterious personage1 the oldest inhabitant1 has no recollection of so singular an occurrence as took place at the ,falls on the #cjth of ,march1 #ahdg4 ,the 'six hundred and twenty thousand tons of water each minute' nearly ceased to flow1 and dwindled away into the appearance of a mere milldam4 ,the rapids above the falls disappeared1 leaving scarcely enough on the ,american side to turn a grindstone4 ,ladies and gentlemen rode in carriages one-third of the way across the river towards the ,canada shore1 over solid rock as smooth as a kitchen floor4 ,the ,iris says3 ',table ,rock1 with some two hundred yards more1 was left dry2 islands and places where the foot of man never dared to tread have been visited1 flags placed upon come1 and mementoes brought away4 ,this unexpected event is attempted to be accounted for by an accumulation of ice at the lower extremity of ,fort ,erie1 which formed a sort of dam between ,fort ,erie and ,buffalo4' ,,wonders ,,of ,,minute ,,workmanship4 ,in the twentieth year of ,queen ,elizabeth1 a blacksmith named ,mark ,scaliot1 made a lock consisting of eleven pieces of iron1 steel and brass1 all which1 together with a key to it1 weighed but one grain of gold4 ,he also made a chain of gold1 consisting of forty-three links1 and1 having fastened this to the before-mentioned lock and key1 he put the chain about the neck of a flea1 which drew them all with ease4 ,all these together1 lock and key1 chain and flea1 weighed only one grain and a half4 ,oswaldus ,norhingerus1 who was more famous even than ,scaliot for his minute contrivances1 is said to have made #a1fjj dishes of turned ivory1 all perfect and complete in every part1 yet so small1 thin and slender1 that all of them were included at once in a cup turned out of a pepper-corn of the common size4 ,johannes ,shad1 of ,mitelbrach1 carried this wonderful work with him to ,rome1 and showed it to ,pope ,paul ,v41 who saw and counted them all by the help of a pair of spectacles4 ,they were so little as to be almost invisible to the eye4 ,johannes ,ferrarius1 a ,jesuit1 had in his posession cannons of wood1 with their carriages1 wheels1 and all other military furniture1 all of which were also contained in a pepper-corn of the ordinary size4 ,an artist1 named ,claudius ,callus1 made for ,hippolytus d',este1 ,cardinal of ,ferrara1 representations of sundry birds setting on the tops of trees1 which1 by hydraulic art and secret conveyance of water through the trunks and branches of the trees1 were made to sing and clap their wings2 but1 at the sudden appearance of an owl out of a bush of the same artifice1 they immediately became all mute and silent4 ,,curious ,,dissection ,,of ,,the ,,old ,,and ,,new ,,testaments4 ,,showing ,,the ,,number ,,of ,,books1 ,,chapters1 ,,verses1 ,,words1 ,,letters1 ,,etc4 ,in the ,old ,testament4 ,in the ,new ,testament4 ,total4 ,books #ci ,books #bg #ff ,chapters #ibi ,chapters #bfj #a1ahi ,verses #bc1had ,verses #g1iei #ha1agh ,words #fib1dhi ,words #bha1beh #ggc1fig ,letters #b1gbh1ajj ,letters #hch1hhj #c1eff1dhj ,apocrypha--chapters1 #ahc2 verses1 #f1jha2 words1 #aeb1ahe4 ,the middle chapter and the least in the ,bible is ,psalm cxvii4 ,the middle verse is the #hth of ,psalm cxviii4 ,the middle line is in #afth verse1 #dth chapter1 #b ,chronicles4 ,the word and occurs in the ,old ,testament #ce1edc times2 in the ,new ,testament1 #aj1fhd times4 ,the word ,jehovah occurs #f1hee times4 ,,old ,,testament4 ,the middle book is ,proverbs4 ,the middle chapter is ,job xxix4 ,the middle verse would be in the #b;d of ,chronicles1 #bjth chapter1 between the #agth and #ahth verses4 ,the least verse is the #ast of ,chronicles1 #ast chapter1 and #ast verse4 ,,new ,,testament4 ,the middle book is #b ,thessalonians4 ,the middle chapter is between the #acth and #adth of ,romans4 ,the middle verse is the #agth of ,acts xvii4 ,the shortest verse is the #ceth of ,john xi4 ,the #bast verse of the #gth chapter of ,ezra contains all the letters of the alphabet4 ,the #aith chapter of #b ,kings1 and the #cgth of ,isaiah1 are alike4 ,it is stated that the above calculation took three years to complete4 ,,remarkable ,,inscription4 ,the following singular inscription is to be seen carved on a tomb situated at the entrance of the church of ,san ,salvador1 in the city of ,oviedo4 ,the explanation is that the tomb was erected by a king named ,silo1 and the inscription is so written that it can be read #bgj ways by beginning with the large ,s in the center4 ,the words are ,latin1 ,silo princeps fecit4 ,t ,i ,c ,e ,f ,s ,p ,e ,c ,n ,c ,e ,p ,s ,f ,e ,c ,i ,t ,i ,c ,e ,f ,s ,p ,e ,c ,n ,i ,n ,c ,e ,p ,s ,f ,e ,c ,i ,c ,e ,f ,s ,p ,e ,c ,n ,i ,r ,i ,n ,c ,e ,p ,s ,f ,e ,c ,e ,f ,s ,p ,e ,c ,n ,i ,r ,p ,r ,i ,n ,c ,e ,p ,s ,f ,e ,f ,s ,p ,e ,c ,n ,i ,r ,p ,o ,p ,r ,i ,n ,c ,e ,p ,s ,f ,s ,p ,e ,c ,n ,i ,r ,p ,o ,l ,o ,p ,r ,i ,n ,c ,e ,p ,s ,p ,c ,c ,n ,i ,r ,p ,o ,l ,i ,l ,o ,p ,r ,i ,n ,c ,e ,p ,e ,e ,n ,i ,r ,p ,o ,l ,i ,s ,i ,l ,o ,p ,r ,i ,n ,c ,e ,p ,e ,c ,n ,i ,r ,p ,o ,l ,i ,l ,o ,p ,r ,i ,n ,c ,e ,p ,s ,p ,e ,c ,n ,i ,r ,p ,o ,l ,o ,p ,r ,i ,n ,c ,e ,p ,s ,f ,s ,p ,e ,c ,n ,i ,r ,p ,o ,p ,r ,i ,n ,c ,e ,p ,s ,f ,e ,f ,s ,p ,e ,c ,n ,i ,r ,p ,r ,i ,n ,c ,e ,p ,s ,f ,e ,c ,e ,f ,s ,p ,e ,c ,n ,i ,r ,i ,n ,c ,e ,p ,s ,p ,e ,c ,i ,c ,e ,f ,s ,p ,e ,c ,n ,i ,n ,c ,e ,p ,s ,f ,e ,c ,i ,t ,i ,c ,e ,f ,s ,p ,e ,c ,n ,c ,e ,p ,s ,f ,e ,c ,i ,t ,besides this singular inscription1 the letters ,h4 ,s4 ,e4 ,s4 ,s4 ,t4 ,t4 ,l4 are also carved on the tomb1 but of these no explanation is given4 ,silo1 ,prince of ,oviedo1 or ,king of the ,asturias1 succeeded ,aurelius in #ggd1 and died in #ghe4 ,he was1 therefore1 a contemporary of ,charlemagne4 ,no doubt the above inscription was the composition of some ingenious and learned ,spanish monk4 ,,curious ,,calculations4 ,,consumption ,,of ,,air ,,in ,,activity ,,and ,,repose4 ,dr4 ,radclyffe ,hall makes the following interesting statement with regard to the amount of air we consume in repose1 and at different degrees of activity3 ,when still1 we use #ejj cubic inches of air in a minute2 if we walk at the rate of one mile an hour1 we use #hjj2 two miles1 #a1jjj2 three miles an hour1 #a1fjj2 four miles an hour1 #b1cjj4 ,if we run at six miles an hour1 we use #c1jjj cubic inches2 trotting a horse1 #a1gej2 cantering1 #a1ejj4 ,,the ,,value ,,of ,,labor4 ,cast iron of the value of #a sterling is worth1 converted into ordinary machinery1 #d2 in larger ornamented work1 #de2 in buckles and similar kinds of fancy work1 #fjj2 in neck chains1 #a1cjj4 ,bar iron of the value of #a sterling is worth1 in the form of knives1 #cf2 needles1 #gj2 penknife blades1 #iej2 polished ,transcriber's ,note3 ,the original text reads 'bottons' buttons and buckles1 #hij2 balance springs of watches1 #e1jjj4 ,,interest ,,of ,,money4 ,dr4 ,price1 in the second edition of his ,observations on ,reversionary ,payments1 says3 ,it is well known to what prodigious sums money improved for some time at compound interest will increase4 ,a penny so improved from our ,saviour's birth1 as to double itself every fourteen years--or1 what is nearly the same1 put out at five per cent4 compound interest at our ,saviour's birth--would by this time have increased to more money than could be contained in #aej millions of globes1 each equal to the earth in magnitude1 and all solid gold4 ,a shilling1 put out at six per cent4 compound interest would1 in the same time1 have increased to a greater sum in gold than the whole solar system could hold1 supposing it a sphere equal in diameter to the diameter of ,saturn's orbit4 ,and the earth is to such a sphere as half a square foot1 or a quarto page1 to the whole surface of the earth4 ,,wonders ,,of ,,science4 ,a grain of gold has been found by ,muncke to admit of being divided into ninety-fire thousand millions of visible parts2 that is1 by the aid of a microscope magnifying one thousand times4 ,a sovereign is thus capable of division into ten millions of millions of visible particles1 being ten thousand times as many such particles as there are men1 women and children in all the world4 ,,spontaneous ,,combustion4--,liebig1 in his ,familiar ,letters on ,chemistry1 has proved the unsoundness of spontaneous combustion4 ,yet ,dr4 ,lindley gives nineteen instances of something akin1 or the rapid ignition of the human body by contact with flame as a consequence of the saturation of its tissues by alcohol4 ,,vibrations ,,of ,,the ,,air4--,if a person stand beneath a railway girder-bridge with an open umbrella over his head1 when a train is passing1 the vibration of the air will be distinctly felt in the hand which grasps the umbrella1 because the outspread surface collects and concentrates the waves into the focus of the handle4 ,,the ,,earth',s ,,center4--,all bodies weigh less the further removed they are from the center of the earth4 ,a block of stone weighing #gjj pounds upon the sea-shore1 will weigh only #fii pounds if carried up a mountain three miles high4 ,a pendulum oscillates more quickly at the poles than at the equator1 because the earth is flatter by twenty-six miles at the poles--that is1 the bob of the pendulum is that much nearer the earth's center1 and therefore heavier1 and so swings more quickly4