,the transcriber trusts that the reader 
will not take any of the advice offered 
in this text4     ,illustration3 ,mrs4  
,eaton4  ,,bungay4  ,published by ,j4   
,r4 ,childs4     ,,the  ,cook and       
,housekeeper's  ,complete  ,universal   
,dictionary  ,including  ,a system of   
,modern ,cookery in all its various     
,branches1 adapted to the use of        
,private ,families4  ,also a variety of 
,original  ,valuable ,information4      
,,relative ,,to           ,baking       
,brewing           ,carving             
,cleaning           ,collaring          
,curing           ,economy of ,bees     
---- of a ,dairy           ,economy of  
,poultry           ,family ,medicine    
,gardening           ,home-made ,wines  
,pickling           ,potting            
,preserving           ,rules of ,health 
,and every other ,subject connected with
           ,domestic ,economy4  ,,by    
,,mrs4 ,,mary ,,eaton4  ,,bungay4       
,printed  ,published by ,j4  ,r4 ,childs
  #ahbb4     ,,the  ,,cook ,,and        

,,housekeeper',s  ,,complete ,,and      
,,universal  ,,dictionary2  ,,including 
,a ,,system ,,of ,,modern ,,cookery1    
,,in ,,all ,,its ,,various ,,branches1  
,,adapted ,,to ,,the ,,use ,,of         
,,private ,,families3  ,,also ,a        
,,variety ,,of  ,,original ,,and        
,,valuable ,,information4  ,,relative   
,,to            ,,baking1               
,,brewing1           ,,carving1         
,,cleaning1           ,,collaring1      
,,curing1           ,,economy ,,of      
,,bees1           ---- ,,of ,a ,,dairy1 
,,economy ,,of ,,poultry1               
,,family ,,medicine1                    
,,gardening1           ,,home-,,made    
,,wines1           ,,pickling1          
,,potting1           ,,preserving1      
,,rules ,,of ,,health1  ,,and ,,every   
,,other ,,subject ,,connected ,,with    
,,domestic ,,economy4  ,,by ,,mrs4      
,,mary ,,eaton4  ,,embellished ,,with   
,,engravings4  ,,bungay3  ,,printed     
,,and ,,published ,,by ,j4 ,,and ,r4    
,,childs4  #ahbc4     ,,introduction4   

,,nothing is more obvious1 than that    
experience purchased by the sacrifice of
 independence is bought at too dear a   
rate4 ,yet this is the only consolation 
which remains to many females1 while    
sitting on the ashes of a ruined        
fortune1 and piercing themselves with   
the recollection of the numerous        
imprudencies into which they have been  
led1 simply for the want of better      
information4 ,not because there is any  
want of valuable publications1 for in   
the present age they abound2 but rather 
because they contain such a variety of  
superfluous articles1 and are too       
indiscriminate to become generally      
useful4 ,a young female1 just returned  
from the hymeneal altar1 is ready to    
exclaim on the first perusal1 as the    
philosopher did who visited the         
metropolis1 ',how many things are here  
which ,i do not want6' ,the volume when 
purchased is often found to contain what
 is only or chiefly adapted to those who
 live in king's houses1 or who fare     

sumptuously every day4  ,indeed1 it has 
been the failing of most works of this  
nature1 that they have either been too  
contracted1 or too diffuse2 detailed    
what was unnecessary1 or treated        
superficially what was in fact of most  
consequence to the great bulk of        
mankind4 ,if it be objected to the      
present work1 that it exhibits nothing  
new2 that the experiments are founded   
upon the simplest rules of nature2 that 
most of the things have been rehearsed  
in various forms2 it is not necessary to
 deny or to conceal the fact1 every     
other consideration having been         
subordinated to one leading object1 and 
that is ,,general ,,utility4 ,it is but 
justice however to add1 that many of the
 articles are perfectly ,,original1     
having been extracted from a variety of 
unpublished manuscripts1 obligingly and 
expressly furnished in aid of the       
present undertaking4 ,a great number of 
outlandish articles are intentionally   
omitted1 as well as a farrago of ,french

 trifles and ,french nonsense1 in order 
to render the work truly worthy of the  
patronage of the genuine ,english       
housekeeper4  ,it may also fairly be    
presumed1 that the superior advantages  
of the present work will immediately be 
recognized1 not only as comprehending at
 once the whole theory of ,domestic     
,management1 but in a form never before 
attempted1 and which of all others is   
best adapted to facilitate the          
acquisition of useful knowledge4 ,the   
alphabetical arrangement presented in   
the following sheets1 pointing out at   
once the article necessary to be        
consulted1 prevents the drudgery of     
going through several pages in order to 
find it1 and supplies by its convenience
 and universal adaptation1 the          
desideratum so long needed in this      
species of composition4   ,importance of
 ,domestic ,habits and ,acquirements4   
,though domestic occupations do not     
stand so high in the general esteem as  
they formerly did1 there are none of    

greater importance in social life1 and  
none when neglected that produce a      
larger portion of human misery4 ,there  
was a time when ladies knew nothing     
beyond their own family concerns2 but in
 the present day there are many who know
 nothing about them4 ,if a young person 
has been sent to a fashionable          
boarding-school1 it is ten to one1 when 
she returns home1 whether she can mend  
her own stockings1 or boil a piece of   
meat1 or do any thing more than preside 
over the flippant ceremonies of the     
tea-table4 ,each extreme ought to be    
avoided1 and care taken to unite in the 
female character1 the cultivation of    
talents and habits of usefulness4 ,in   
every department those are entitled to  
the greatest praise1 who best acquit    
themselves of the duties which their    
station requires1 and this it is that   
gives true dignity to character4        
,happily indeed there are still great   
numbers in every situation1 whose       
example combines in a high degree the   

ornamental with the useful4 ,instances  
may be found of ladies in the higher    
walks of life1 who condescend to examine
 the accounts of their servants and     
housekeepers2 and by overseeing and     
wisely directing the expenditure of that
 part of their husband's income which   
falls under their own inspection1 avoid 
the inconveniences of embarrassed       
circumstances4 ,how much more necessary 
then is domestic knowledge in those     
whose limited fortunes press on their   
attention considerations of the         
strictest economy4 ,there ought to be a 
material difference in the degree of    
care which a person of a large and      
independent estate bestows on money     
concerns1 and that of one in inferior   
circumstances3 yet both may very        
commendably employ some portion of their
 time and thoughts on this subject4 ,the
 custom of the times tends in some      
measure to abolish the distinctions in  
rank1 the education given to young      
people being nearly the same in all4    

,but though the leisure of the higher   
sort may very well be devoted to        
different accomplishments1 the pursuits 
of those in a middle sphere1 if less    
ornamental1 would better secure their   
own happiness1 and that of others       
connected with them4 ,we sometimes bring
 up children in a manner calculated     
rather to fit them for the station we   
wish1 than that which it is likely they 
will actually possess2 and it is in all 
cases worth the while of parents to     
consider whether the expectation or hope
 of raising their offspring above their 
own situation be well founded4 ,there is
 no opportunity of attaining a knowledge
 of family management at school1        
certainly2 and during vacations1 all    
subjects that might interfere with      
amusement are avoided4 ,the consequence 
is1 when a girl in the higher ranks     
returns home after completing her       
education1 her introduction to the gay  
world1 and a continued course of        
pleasures1 persuade her at once that she

 was born to be the ornament of         
fashionable circles1 rather than descend
 to the management of family concerns1  
though by that means she might in       
various ways increase the comfort and   
satisfaction of her parents4 ,on the    
other hand1 persons of an inferior      
sphere1 and especially in the lower     
order of middling life1 are almost      
always anxious to give their children   
such advantages of education as they    
themselves did not possess4 ,whether    
their indulgence be productive of the   
happiness so kindly aimed at1 must be   
judged by the effects1 which are not    
very favourable if what has been taught 
has not produced humility in herself1   
and increased gratitude and respect to  
her parents4 ,were a young woman brought
 to relish home society1 and the calm   
delights of an easy and agreeable       
occupation1 before she entered into the 
delusive scenes of pleasure1 presented  
by the theatre and other dissipations1  
it is probable she would soon make a    

comparison much in favour of the former1
 especially if restraint did not give to
 the latter an additional relish4  ,if  
our observations were extended to the   
marriage state1 we should find a life of
 employment to be the source of         
unnumbered pleasures4 ,to attend to the 
nursing1 and at least the early         
instruction of children1 and rear a     
healthy progeny in the ways of piety and
 usefulness2 to preside over the family1
 and regulate the income allotted to its
 maintenance2 to make home the agreeable
 retreat of a husband1 fatigued by      
intercourse with a bustling world2 to be
 his enlightened companion1 and the     
chosen friend of his heart2 these1 these
 are woman's duties1 and her highest    
honour4 ,and when it is thus evident    
that high intellectual attainments may  
find room for their exercise in the     
multifarious occupations of the         
daughter1 the wife1 the mother1 the     
mistress of the house2 no one can       
reasonably urge that the female mind is 

contracted by domestic employ4 ,it is   
however a great comfort that the duties 
of life are within the reach of humbler 
abilities1 and that she whose chief aim 
it is to fulfil them1 will very rarely  
fail to acquit herself well4   ,domestic
 ,expenditure4  ,the mistress of a      
family should always remember1 that the 
welfare and good management of the house
 depend on the eye of the superior2 and 
consequently that nothing is too        
trifling for her notice1 whereby waste  
may be avoided4 ,if a lady has never    
been accustomed while single to think of
 family management1 let her not on that 
account fear that she cannot attain it4 
,she may consult others who are         
experienced1 and acquaint herself with  
the necessary quantities of the several 
articles of family expenditure1 in      
proportion to the number it consists of1
 together with the value of the articles
 it may be necessary to procure4 ,a     
minute account of the annual income1 and
 the times of payment1 should be taken  

in writing2 likewise an estimate of the 
supposed amount of each item of expense4
 ,those who are early accustomed to     
calculations of this kind1 will acquire 
so accurate a knowledge of what their   
establishment demands1 as will suggest  
the happy medium between prodigality and
 parsimony1 without in the least        
subjecting themselves to the charge of  
meanness4  ,few branches of female      
education are so useful as great        
readiness at figures1 though nothing is 
more commonly neglected4 ,accounts      
should be regularly kept1 and not the   
smallest item be omitted to be entered4 
,if balanced every week1 or month at    
longest1 the income and outgoings will  
easily be ascertained1 and their        
proportions to each other be duly       
observed4 ,some people fix on stated    
sums to be appropriated to each         
different article1 and keep the money   
separate for that purpose2 as house1    
clothes1 pocket1 education of children1 
c4 ,whichever way accounts be entered1 a

 certain mode should be adopted1 and    
strictly adhered to4 ,many women are    
unfortunately ignorant of the state of  
their husband's income2 and others are  
only made acquainted with it when some  
speculative project1 or profitable      
transaction1 leads them to make a false 
estimate of what can be afforded4 ,it   
too often happens also that both        
parties1 far from consulting each other1
 squander money in ways that they would 
even wish to forget3 whereas marriage   
should be a state of mutual and perfect 
confidence1 with a similarity of        
pursuits1 which would secure that       
happiness it was intended to bestow4    
,there are so many valuable women who   
excel as wives1 that it is fair to infer
 there would be few extravagant ones1 if
 they were consulted by their husbands  
on subjects that concern the mutual     
interest of both parties4 ,many families
 have been reduced to poverty by the    
want of openness in the man1 on the     
subject of his affairs2 and though on   

these occasions the women are generally 
blamed1 it has afterwards appeared that 
they never were allowed to make         
particular enquiries1 nor suffered to   
reason upon what sometimes appeared to  
them imprudent4 ,many families have     
fully as much been indebted to the      
propriety of female management1 for the 
degree of prosperity they have enjoyed1 
as to the knowledge and activity of the 
husband and the father4  ,ready money   
should be paid for all such things as   
come not into weekly bills1 and even for
 them some sort of check is necessary4  
,the best places for purchasing goods   
should also be attended to4 ,on some    
articles a discount of five per cent is 
allowed in ,london and other large      
cities1 and those who thus pay are      
usually best served4 ,under an idea of  
buying cheap1 many go to new shops2 but 
it is safest to deal with people of     
established credit1 who do not dispose  
of goods by underselling4 ,to make      
tradesmen wait for their money is very  

injurious1 besides that a higher price  
must be paid3 and in long bills1        
articles never bought are often charged4
 ,if goods are purchased at ready-money 
price1 and regularly entered1 the exact 
state of the expenditure will be known  
with ease2 for it is delay of payment   
that occasions so much confusion4 ,a    
common-place book should always be at   
hand1 in which to enter such hints of   
useful knowledge1 and other             
observations1 as are given by sensible  
experienced people4 ,want of attention  
to what is advised1 or supposing things 
to be too minute to be worth regarding1 
are the causes why so much ignorance    
prevails on necessary subjects1 among   
those who are not backward in frivolous 
ones4  ,it is very necessary for the    
mistress of a family to be informed of  
the price and quality of all articles in
 common use1 and of the best times and  
places for purchasing them4 ,she should 
also be acquainted with the comparative 
prices of provisions1 in order that she 

may be able to substitute those that are
 most reasonable1 when they will answer 
as well1 for others of the same kind1   
but which are more costly4 ,a false     
notion of economy leads many to purchase
 as bargains1 what is not wanted1 and   
sometimes never is used4 ,were this     
error avoided1 more money would remain  
of course for other purposes4 ,it is not
 unusual among lower dealers to put off 
a larger quantity of goods1 by          
assurances that they are advancing in   
price2 and many who supply fancy        
articles are so successful in           
persuasion1 that purchasers not         
unfrequently go beyond their original   
intention1 and suffer inconvenience by  
it4 ,some things are certainly better   
for keeping1 and should be laid in      
accordingly2 but this applies only to   
articles in constant consumption4       
,unvarying rules cannot be given1 for   
people ought to form their conduct on   
their circumstances4 ,some ladies charge
 their account with giving out to a     

superintending servant such quantities  
of household articles1 as by observation
 and calculation they know to be        
sufficient1 reserving for their own key 
the large stock of things usually laid  
in for extensive families in the        
country4 ,should there be more visitors 
than usual1 they can easily account for 
an increased consumption1 and vice      
versa4 ,such a degree of judgment will  
be respectable even in the eye of       
domestics1 if not interested in the     
ignorance of their employers2 and if    
they are1 their services will not       
compensate the want of honesty4  ,a bill
 of parcels and receipt should be       
required1 even if the money be paid at  
the time of purchase2 and to avoid      
mistakes1 let the goods be compared with
 these when brought home4 ,though it is 
very disagreeable to suspect any one's  
honesty1 and perhaps mistakes are often 
unintentional2 yet it is proper to weigh
 meat and grocery articles when brought 
in1 and compare them with the charge4   

,the butcher should be ordered to send  
the weight with the meat1 and the checks
 regularly filed and examined4 ,a ticket
 should be exchanged for every loaf of  
bread1 which when returned will shew the
 number to be paid for1 as tallies may  
be altered1 unless one is kept by each  
party4 ,those who are served with       
brewer's beer1 or any other articles not
 paid for weekly or on delivery1 should 
keep a book for entering the dates3     
which will not only serve to prevent    
overcharges1 but will show the whole    
year's consumption at one view4 ,poole's
 complete ,housekeeper's ,account book1'
 is very well adapted to this purpose4  
,an inventory of furniture1 linen1 and  
china1 should be kept1 and the things   
examined by it twice a year1 or oftener 
if there be a change of servants2 into  
each of whose care the articles are to  
be entrusted1 with a list1 the same as  
is done with plate4 ,tickets of         
parchment with the family name1         
numbered1 and specifying what bed it    

belongs to1 should be sewed on each     
feather bed1 bolster1 pillow1 and       
blanket4 ,knives1 forks1 and house      
cloths are often deficient3 these       
accidents might be obviated1 if an      
article at the head of every list       
required the former to be produced whole
 or broken1 and the marked part of the  
linen1 though all the others should be  
worn out4 ,glass is another article that
 requires care1 though a tolerable price
 is given for broken flint-glass4       
,trifle dishes1 butter stands1 c4 may be
 had at a lower price than cut glass1   
made in moulds1 of which there is a     
great variety that look extremely well1 
if not placed near the more beautiful   
articles4   ,choice and ,treatment of   
,servants4  ,the regularity and good    
management of a family will very much   
depend on the character of the servants 
who are employed in it1 and frequently  
one of base and dishonest principles    
will corrupt and ruin all the rest4 ,no 
orders1 however wise or prudent1 will be

 duly carried into effect1 unless those 
who are to execute them are to be       
depended on4 ,it behoves every mistress 
therefore to be extremely careful whom  
she takes into her service2 to be very  
minute in investigating character1 and  
equally cautious and scrupulously just  
in giving recommendations of others4    
,were this attended to1 many bad people 
would be incapacitated for doing        
mischief1 by abusing the trust reposed  
in them4 ,it may fairly be asserted that
 the robbery1 or waste1 which is only a 
milder term for the unfaithfulness of a 
servant1 will be laid to the charge of  
that master or mistress1 who knowing or 
having well-founded suspicions of such  
faults1 is prevailed upon by false pity1
 or entreaty1 to slide such servant into
 another place4 ,there are however some 
who are unfortunately capricious1 and   
often refuse to give a character because
 they are displeased with the servant   
leaving2 but this is an unpardonable    
violation of the right of a servant1 who

 having no inheritance1 is dependant on 
her fair name for employment4 ,to refuse
 countenance to the evil1 and to        
encourage the good servant1 are equally 
due to society at large2 and such as are
 honest1 frugal1 and attentive to their 
duties1 should be liberally rewarded1   
which would encourage merit1 and        
stimulate servants to acquit themselves 
with propriety4 ,the contrary conduct is
 often visited with a kind of           
retributive justice in the course of a  
few years4 ,the extravagant and idle in 
servitude are ill prepared for the      
industry and sobriety on which their own
 future welfare so essentially depends4 
,their faults1 and the attendant        
punishment come home1 when they have    
children of their own2 and sometimes    
much sooner4 ,they will see their own   
folly and wickedness perpetuated in     
their offspring1 whom they must not     
expect to be better than the example and
 instruction given by themselves4 ,those
 who have been faithful and industrious 

in service1 will generally retain those 
habits in their own families1 after they
 are married2 while those who have borne
 an opposite character are seldom       
successful in the world1 but more       
frequently reduced to beggary and want4 
,it is in general a good maxim1 to      
select servants not younger than thirty4
 ,before that age1 however comfortable  
you may endeavour to make them1 their   
want of experience1 and the hope of     
something still better1 prevent their   
being satisfied with their present      
state4 ,after they have had the benefit 
of experience1 if they are tolerably    
comfortable1 they will endeavour to     
deserve the smiles of even a moderately 
kind master or mistress1 for fear they  
may change for the worse4 ,life may     
indeed be very fairly divided into the  
seasons of hope and fear4 ,in youth1 we 
hope every thing may be right3 in age1  
we fear that every thing may be wrong4  
,at any rate it is desirable to engage a
 good and capable servant1 for one of   

this description eats no more than a bad
 one4 ,considering also how much waste  
is occasioned by provisions being       
dressed in a slovenly and unskilful     
manner1 and how much a good cook1 to    
whom the conduct of the kitchen is      
confided1 can save by careful           
management1 it is clearly expedient to  
give better wages for one of this       
description1 than to obtain a cheaper   
article which in the end will inevitably
 become more expensive4 ,it is likewise 
a point of prudence to invite the       
honesty and industry of domestics1 by   
setting them an example of liberality in
 this way2 nothing is more likely to    
convince them of the value that is      
attached to talent and good behaviour1  
or to bind them to the interest of those
 whom they are engaged to serve4 ,the   
office of the cook especially is        
attended with so many difficulties1 so  
many disgusting and disagreeable        
circumstances1 and even dangers1 in     
order to procure us one of the greatest 

enjoyments of human life1 that it is but
 justice to reward her attention and    
services1 by rendering her situation    
every way as comfortable as we can4     
,those who think1 that to protect and   
encourage virtue is the best preventive 
to vice1 should give their female       
servants liberal wages4 ,how else can   
they provide themselves the necessary   
articles of clothing1 and save a little 
to help themselves in a time of a       
sickness1 when out of place1 or amidst  
the infirmities of age4 ,the want of    
liberality and of justice in this       
respect is a principal source of the    
distress and of the degradation to which
 multitudes of females are reduced1 and 
who are driven at length to seek an     
asylum in ,foundling ,hospitals and     
,female ,penitentiaries4  ,good wages   
however are not all that a faithful     
servant requires2 kind treatment is of  
far greater consequence4 ,human nature  
is the same in all stations4 ,if you can
 convince your servants that you have a 

generous and considerate regard for     
their health and comfort1 there is no   
reason to imagine that they will be     
insensible to the good they receive4 ,be
 careful therefore to impose no commands
 but what are reasonable1 nor reprove   
but with justice and temper2 the best   
way to ensure which is1 not to lecture  
them till at least one day after the    
offence has been committed4 ,if they    
have any particular hardship to endure  
in service1 let them see that you are   
concerned for the necessity of imposing 
it4 ,servants are more likely to be     
praised into good conduct1 than scolded 
out of bad behaviour4 ,always commend   
them when they do right2 and to cherish 
in them the desire of pleasing1 it is   
proper to show them that you are        
pleased4 ,by such conduct ordinary      
servants will often be converted into   
good ones1 and there are few so hardened
 as not to feel gratified when they are 
kindly and liberally treated4 ,at the   
same time avoid all approaches to       

familiarity1 which to a proverb is      
accompanied with contempt1 and soon     
destroys the principle of obedience4    
,when servants are sick1 you are to     
remember that you are their patron1 as  
well as their master or mistress2 not   
only remit their labour1 but give them  
all the assistance of food and physic1  
and every comfort in your power4 ,tender
 assiduity about an invalid is half a   
cure2 it is a balsam to the mind1 which 
has the most powerful effect on the     
body2 it soothes the sharpest pains1 and
 strengthens beyond the richest cordial4
 ,the practice of some persons in       
sending home poor servants to a         
miserable cottage1 or to a workhouse1 in
 time of illness1 hoping for their      
services if they should happen to       
recover1 while they contribute nothing  
towards it1 is contrary to every        
principle of justice and humanity4      
,particular attention ought to be paid  
to the health of the cook1 not only for 
her own sake1 but also because          

healthiness and cleanliness are         
essential to the duties of her office1  
and to the wholesomeness of the dishes  
prepared by her hand4 ,besides the      
deleterious vapours of the charcoal1    
which soon undermine the health of the  
heartiest person1 the cook has to endure
 the glare of a scorching fire1 and the 
smoke1 so baneful to the complexion and 
the eyes2 so that she is continually    
surrounded with inevitable dangers1     
while her most commendable achievements 
pass not only without reward1 but       
frequently without even thanks4 ,the    
most consummate cook is seldom noticed  
by the master1 or heard of by the       
guests1 who1 while they eagerly devour  
his dainties1 and drink his wine1 care  
very little who dressed the one or sent 
the other4 ,the same observations apply 
to the kitchen maid or second cook1 who 
have in large families the hardest      
place1 and are worse paid1 verifying the
 old proverb1 'the more work the less   
wages4' ,if there be any thing right1   

the cook has the praise1 when any praise
 is given3 if any thing be wrong1 the   
kitchen maid has the blame4 ,for this   
humble domestic is expected by the cook 
to take the entire management of all    
roasts and boils1 fish and vegetables1  
which together constitute the principal 
part of an ,englishman's dinner4 ,the   
master or mistress who wishes to enjoy  
the rare luxury of a table well served  
in the best stile1 should treat the cook
 as a friend2 should watch over her     
health with peculiar care1 and be sure  
that her taste does not suffer1 by her  
stomach being deranged by bilious       
attacks4 ,a small proportion of that    
attention usually bestowed on a         
favourite horse1 or even a dog1 would   
suffice to regulate her animal system4  
,cleanliness1 and a proper ventilation  
to carry off smoke and steam1 should be 
particularly attended to in the         
construction of a kitchen4 ,the grand   
scene of action1 the fire-place1 should 
be placed where it may receive plenty of

 light4 ,too often the contrary practice
 has prevailed1 and the poor cook is    
continually basted with her own         
perspiration2 but a good state of health
 can never be preserved under such      
circumstances4   ,necessity of ,order   
and ,regularity4  ,no family can be     
properly managed1 where the strictest   
order and regularity is not observed4   
',a house divided against itself cannot 
stand2' and if the direction of its     
affairs be left to accident or chance1  
it will be equally fatal to its comfort 
and prosperity4 ,it is the part of a    
prudent manager to see all that is      
doing1 and to foresee and direct all    
that should be done4 ,the weakest       
capacity can perceive what is wrong     
after it has occurred2 but discernment  
and discretion are necessary to         
anticipate and prevent confusion and    
disorder1 by a well-regulated system of 
prompt and vigorous management4 ,if time
 be wisely economised1 and the useful   
affairs transacted before amusements are

 allowed1 and a regular plan of         
employment be daily laid down1 a great  
deal may be done without hurry or       
fatigue4 ,the retrospect would also be  
most pleasant at the end of the year1 to
 be able to enumerate all the valuable  
acquirements made1 and the just and     
benevolent actions performed1 under the 
active and energetic management of the  
mistress of a family4 ,as highly        
conducive to this end1 early and regular
 hours should be kept in the evening1   
and an early hour especially for        
breakfast in the morning4 ,there will   
then be more time to execute the orders 
that may be given1 which in general     
should comprise the business of the day2
 and servants1 by doing their work with 
ease1 will be more equal to it1 and     
fewer of them will be necessary4 ,it is 
worthy of notice1 that the general      
expense will be reduced1 and much time  
saved1 if every thing be kept in its    
proper place1 applied to its proper use1
 and mended1 when the nature of the     

accident will allow1 as soon as broken  
or out of repair4 ,a proper quantity of 
household articles should always be     
ready1 and more bought in before the    
others are consumed1 to prevent         
inconvenience1 especially in the        
country4 ,much trouble and irregularity 
would be prevented when there is company
 to dinner1 if the servants were        
required to prepare the table and       
sideboard in similar order daily4 ,as   
some preparation is necessary for       
accidental visitors1 care should be     
taken to have constantly in readiness a 
few articles suited to such occasions1  
which if properly managed will be       
attended with little expense1 and much  
convenience4   ,bad habit of keeping    
,spare ,rooms4  ,though persons of large
 fortune may support an expensive       
establishment without inconvenience1 it 
ill becomes those in the middle rank to 
imitate such an example4 ,nothing can be
 more ludicrous than the contrast       
exhibited between two families of this  

description2 the one living in the      
dignified splendour1 and with the       
liberal hospitality1 that wealth can    
command2 the other in a stile of tinsel 
show1 without the real appropriate      
distinctions belonging to rank and      
fortune4 ,they are lavish1 but not      
liberal1 often sacrificing independence 
to support dissipation1 and betraying   
the dearest interests of society for the
 sake of personal vanity1 and gratifying
 what is significantly termed 'the pride
 of life4'  ,the great point for comfort
 and respectability is1 that all the    
household economy should be uniform1 not
 displaying a parade of show in one     
thing1 and a total want of comfort in   
another4 ,besides the contemptible      
appearance that this must have to every 
person of good sense1 it is often       
productive of fatal consequences4 ,how  
common it is1 in large towns especially1
 that for the vanity of having a showy  
drawing-room to receive company1 the    
family are confined to a close back     

room1 where they have scarcely air or   
light1 the want of which is essentially 
injurious to health4 ,to keep rooms for 
show belongs to the higher classes1     
where the house is sufficiently         
commodious for the family1 and to admit 
of this also3 but in private dwellings1 
to shut up perhaps the only room that is
 fit to live in1 is to be guilty of a   
kind of self-destruction2 and yet how   
frequently this consideration escapes   
persons who are disposed to render their
 family every comfort1 but they have a  
grate1 a carpet1 and chairs too fine for
 every day's use4 ,what a reflection1   
when nursing a sick child1 to think that
 it may be the victim of a bright grate1
 and a fine carpet6 ,or1 what is equally
 afflicting1 to see all the children    
perhaps rickety and diseased from the   
same cause6 ,keeping a spare bed for    
ornament1 rather than for use1 is often 
attended with similar consequences4 ,a  
stranger or a friend is allowed to      
occupy it once in so many months1 and he

 does it at the peril of his health1 and
 even of his life4  ,another bad effect 
of keeping spare rooms is the seeing    
more company1 and in a more expensive   
manner1 than is compatible with the     
general convenience of the family1      
introducing with it an expense in dress1
 and a dissipation of time1 from which  
it suffers in various ways4 ,not the    
least of these is the neglect of        
parental instruction1 which it is       
attempted to supply by sending the      
children at an improper age to school2  
the girls where they had better never   
go1 and the boys where they get but     
little good1 and perhaps are all the    
worse for mending4 ,social intercourse  
is not improved by parade1 but quite the
 contrary2 real friends1 and the        
pleasantest kind of acquaintance1 those 
who like to be social1 are repulsed by  
it4 ,the failure therefore is general1  
involving the loss of nearly all that is
 valuable in society1 by an abortive    
attempt to become fashionable4          

,setting out a ,table4  ,the direction  
of a ,table is no inconsiderable part of
 a lady's concern1 as it involves       
judgment in expenditure1 respectability 
of appearance1 the comfort of her       
husband1 and those who partake of their 
hospitality4 ,it is true that the mode  
of covering a table1 and providing for  
the guests1 is merely a matter of taste1
 materially different in a variety of   
instances2 yet nothing can be more      
ruinous of real comfort than the too    
common custom of making a profusion and 
a parade1 unsuited not only to the      
circumstances of the host1 but to the   
number of the guests2 or more fatal to  
true hospitality than the multiplicity  
of dishes which luxury has made         
fashionable at the tables of the great1 
the wealthy1 and the ostentatious1 who  
are often neither great1 nor wealthy1   
nor wise4 ,such excessive preparation1  
instead of being a compliment to the    
party invited1 is nothing better than an
 indirect offence1 conveying a tacit    

insinuation that it is absolutely       
necessary to provide such delicacies to 
bribe the depravity of their palates1   
when we desire the pleasure of their    
company1 and that society must be       
purchased on dishonourable terms before 
it can be enjoyed4 ,when twice as much  
cooking is undertaken as there are      
servants1 or conveniences in the kitchen
 to do it properly1 dishes must be      
dressed long before the dinner hour1 and
 stand by spoiling2 and why prepare for 
eight or ten more than is sufficient for
 twenty or thirty visitors8 ',enough is 
as good as a feast2' and a prudent      
provider1 avoiding what is extravagant  
and superfluous1 may entertain her      
friends three times as often1 and ten   
times as well4  ,perhaps there are few  
incidents in which the respectability of
 a man is more immediately felt1 than   
the style of dinner to which he may     
accidentally bring home a visitor4 ,and 
here1 it is not the multiplicity of     
articles1 but the choice1 the dressing1 

and the neat appearance of the whole    
that is principally regarded4 ,every one
 is to live as he can afford1 and the   
meal of the tradesman ought not to      
emulate the entertainments of the higher
 classes2 but if two or three dishes are
 well served1 with the usual sauces1 the
 table linen clean1 the small sideboard 
neatly laid1 and all that is necessary  
be at hand1 the expectation of the      
husband and the friend will be          
gratified1 because no irregularity of   
domestic arrangement will disturb the   
social intercourse4 ,the same           
observation holds good on a larger      
scale4 ,in all situations of life the   
entertainment should be no less suited  
to the station than to the fortune of   
the entertainer1 and to the number and  
rank of those invited4  ,the manner of  
,carving is not only a very necessary   
branch of information1 to enable a lady 
to do the honours of the table1 but     
makes a considerable difference in the  
consumption of a family2 and though in  

large parties she is so much assisted as
 to render this knowledge apparently of 
less consequence1 yet she must at times 
feel the deficiency2 and should not fail
 to acquaint herself with an attainment1
 the advantage of which is evident every
 day4 ,some people haggle meat so much1 
as not to be able to help half a dozen  
persons decently from a large tongue1 or
 a sirloin of beef2 and the dish goes   
away with the appearance of having been 
gnawed by dogs4 ,habit alone can make   
good carvers2 but some useful directions
 on this subject will be found in the   
following pages1 under the article      
,carving4  ,half the trouble of waiting 
at table may be saved1 by giving each   
guest two plates1 two knives and forks1 
two pieces of bread1 a spoon1 a wine    
glass1 and a tumbler2 and by placing the
 wines and sauces in the centre of the  
table1 one visitor may help another4 ,if
 the party is large1 the founders of the
 feast should sit about the middle of   
the table1 instead of at each end4 ,they

 will then enjoy the pleasure of        
attending equally to all their friends2 
and being in some degree relieved from  
the occupation of carving1 will have an 
opportunity of administering all those  
little attentions which contribute so   
much to the comfort of their guests4    
,dinner tables are seldom sufficiently  
lighted1 or attended2 an active waiter  
will have enough to do to attend upon   
half a dozen persons4 ,there should be  
half as many candles as there are       
guests1 and their flame should not be   
more than eighteen inches above the     
table4 ,the modern candelabras answer no
 other purpose than that of giving an   
appearance of pomp and magnificence1 and
 seem intended to illuminate the        
ceiling1 rather than to shed light upon 
the plates4   ,quality of ,provisions to
 be regarded4  ,the leading             
consideration about food ought always to
 be its wholesomeness4 ,cookery may     
produce savoury and elegant looking     
dishes1 without their possessing any of 

the real qualities of food4 ,it is at   
the same time both a serious and a      
ludicrous reflection1 that it should be 
thought to do honour to our friends and 
to ourselves to set out a table where   
indigestion with all its train of evils1
 such as fever1 rheumatism1 gout1 and   
the whole catalogue of human diseases1  
lie lurking in almost every dish4 ,yet  
this is both done1 and taken as a       
compliment4 ,the practice of flavouring 
custards1 for example1 with laurel      
leaves1 and adding fruit kernels to the 
poison of spirituous liquors1 though far
 too common1 is attended with imminent  
danger3 for let it be remembered1 that  
the flavour given by laurel essence is  
the most fatal kind of poison4          
,children1 and delicate grown-up        
persons1 have often died suddenly from  
this cause1 even where the quantity of  
the deleterious mixture was but small4  
,how infinitely preferable is a dinner  
of far less show1 where nobody need to  
be afraid of what they are eating2 and  

such a one will always be genteel and   
respectable4 ,if a person can give his  
friend only a leg of mutton1 there is   
nothing of which to be ashamed1 provided
 it is good and well dressed4 ,nothing  
can be of greater importance to the     
mistress of a family1 than the          
preservation of its health2 but there is
 no way of securing this desirable      
object with any degree of certainty1    
except her eye watches over every part  
of the culinary process4 ,the subject of
 cookery is too generally neglected by  
mistresses1 as something beneath their  
notice2 or if engaged in1 it is to      
contrive a variety of mischievous       
compositions1 both savoury and sweet1 to
 recommend their own ingenuity4 ,yet it 
is quite evident that every good        
housewife ought to be well acquainted   
with this important branch of domestic  
management1 and to take upon herself at 
least its entire direction and controul4
 ,this is a duty which her husband1     
children1 and domestics1 have a right to

 expect at her hands2 and which a       
solicitude for their health and comfort 
will induce her to discharge with       
fidelity4 ,if cookery has been worth    
studying as a sensual gratification1 it 
is much more so as the means of securing
 the greatest of human blessings4  ,a   
house fitted up with clean good         
furniture1 the kitchen provided with    
clean wholesome-looking cooking         
utensils1 good fires1 in grates that    
give no anxiety lest a good fire should 
spoil them1 clean good table-linen1 the 
furniture of the table and sideboard    
good of the kind without ostentation1   
and a well-dressed plain dinner1 bespeak
 a sound judgment and correct taste in a
 private family1 that place it on a     
footing of respectability with the first
 characters in the country4 ,it is only 
conforming to our sphere1 not vainly    
attempting to be above it1 that can     
command true respect4                   
,explanation of the ,plate4             
,,venison4   #a4 ,haunch4      #b4      

,neck4      #c4 ,shoulder4      #d4     
,breast4                                
,,beef4                     #g4 ,thick  
,flank4          #ac4 ,shoulder or ,leg 
,hind ,quarter4  #h4 ,thin ,flank4      
of ,mutton ,piece4   #a4 ,sirloin4      
#i4 ,leg4                  #ad4 ,brisket
   #b4 ,rump4         #aj4 ,fore ,rib2  
five ,ribs4  #ae4 ,clod4   #c4 ,edge    
,bone4                              #af4
 ,neck or ,sticking   #d4 ,buttock4     
,fore ,quarter4             ,piece4     
#e4 ,mouse ,buttock4#aa4 ,middle ,rib2  
four ,ribs4#ag4 ,shin4   #f4 ,veiny     
,piece4  #ab4 ,chuck2 three ,ribs4      
#ah4 ,cheek4                            
,,veal4   #a4 ,loin1 best ,end4   #f4   
,neck1 best ,end4   #b4 ,loin1 ,chump   
,end4  #g4 ,neck1 ,scrag ,end4   #c4    
,fillet4           #h4 ,blade ,bone4    
#d4 ,hind ,knuckle4     #i4 ,breast1    
best ,end4   #e4 ,fore ,knuckle4    #aj4
 ,breast1 ,brisket ,end4                
,,pork4   #a4 ,sparerib4        #d4     
,fore ,loin4   #b4 ,hand4            #e4

 ,hind ,loin4   #c4 ,belly or ,spring4  
#f4 ,leg4                               
,,mutton4   #a4 ,leg4             #d4   
,neck1 best ,end4  #g4 ,breast4   #b4   
,loin1 best ,end4  #e4 ,neck1 ,scrag    
,end4 ,a ,chine is two ,loins4   #c4    
,loin1 ,chump ,end4 #f4 ,shoulder4      
,a ,saddle is two ,necks4  ,illustration
     ,,the  ,,cook ,,and                
,,housekeeper',s  ,,complete ,,and      
,,universal  ,,dictionary4   ,,acid1    
lemon3 a good substitute for this       
expensive article1 suitable for soups1  
fish sauces1 and many other purposes1   
may be made of a dram of lump sugar     
pounded1 and six drops of lemon essence1
 to three ounces of crystal vinegar4    
,the flavour of the lemon may also be   
communicated to the vinegar1 by an      
infusion of lemon peel4   ,,acids1 to   
remove stains caused by acids4 ,see     
,,stains4   ,,accidents ,,by ,,fire4    
,much mischief frequently arises from   
the want of a little presence of mind on
 such occasions1 when it is well known  

that a small quantity of water speedily 
and properly applied1 would obviate     
great danger4 ,the moment an alarm of   
fire is given in a house1 some blankets 
should be wetted in a tub of water1 and 
spread on the floor of the room where   
the fire is1 and the flames beaten out  
with a wet blanket4 ,two or three pails 
of water thus applied1 will be more     
effectual than a larger quantity poured 
on in the usual way1 and at a later     
period4 ,if a chimney be on fire1 the   
readiest way is to cover the whole front
 of the fire-place with a wet blanket1  
or thrust it into the throat of the     
chimney1 or make a complete inclosure   
with the chimney-board4 ,by whatever    
means the current of air can be stopped 
below1 the burning soot will be put out 
as rapidly as a candle is by an         
extinguisher1 and upon the same         
principle4 ,a quantity of salt thrown   
into water will increase its power in   
quenching the flames1 and muddy water is
 better for this purpose than clear     

water4 ,children1 and especially        
females1 should be informed1 that as    
flame tends upward1 it is extremely     
improper for them to stand upright1 in  
case their clothes take fire2 and as the
 accident generally begins with the     
lower part of the dress1 the flames     
meeting additional fuel as they rise1   
become more fatal1 and the upper part of
 the body necessarily sustains the      
greatest injury4 ,if there be no        
assistance at hand in a case of this    
kind1 the sufferer should instantly     
throw herself down1 and roll or lie upon
 her clothes4 ,a carpet1 hearth rug1 or 
green baize table cloth1 quickly wrapped
 round the head and body1 will be an    
effectual preservative2 but where these 
are not at hand1 the other method may   
easily be adopted4 ,the most obvious    
means of preventing the female dress    
from catching fire1 is that of wire     
fenders of sufficient height to hinder  
the coals and sparks from flying into   
the room2 and nurseries in particular   

should never be without them4           
,destructive fires often happen from the
 thoughtlessness of persons leaving a   
poker in the grate1 which afterward     
falls out and rolls on the floor or     
carpet4 ,this evil may in a great       
measure be prevented by having a small  
cross of iron welded on the poker1      
immediately above the square part1 about
 an inch and a half each way4 ,then if  
the poker slip out of the fire1 it will 
probably catch at the edge of the       
fender2 or if not1 it cannot endanger   
the floor1 as the hot end of the poker  
will be kept from it by resting on the  
cross4 ,in cases of extreme danger1     
where the fire is raging in the lower   
part of the house1 a ,fire ,escape is of
 great importance4 ,but where this      
article is too expensive1 or happens not
 to be provided1 a strong rope should be
 fastened to something in an upper      
apartment1 having knots or resting      
places for the hands and feet1 that in  
case of alarm it may be thrown out of   

the window2 or if children and infirm   
persons were secured by a noose at the  
end of it1 they might be lowered down in
 safety4 ,no family occupying lofty     
houses in confined situations ought to  
be without some contrivance of this     
sort1 and which may be provided at a    
very trifling expense4 ,horses are often
 so intimidated by fire1 that they have 
perished before they could be removed   
from the spot2 but if a bridle or a     
halter be put upon them1 they might be  
led out of the stable as easily as on   
common occasions4 ,or if the harness be 
thrown over a draught horse1 or the     
saddle placed on the back of a saddle   
horse1 the same object may be           
accomplished4   ,,adulterations in      
baker's bread may be detected1 by mixing
 it with lemon juice or strong vinegar3 
if the bread contains chalk1 whiting1 or
 any other alkali1 it will immediately  
produce a fermentation4 ,if ashes1 alum1
 bones1 or jalap be suspected1 slice the
 crumb of a loaf very thin1 set it over 

the fire with water1 and let it boil    
gently a long time4 ,take it off1 pour  
the water into a vessel1 and let it     
stand till nearly cold2 then pour it    
gently out1 and in the sediment will be 
seen the ingredients which have been    
mixed4 ,the alum will be dissolved in   
the water1 and may be extracted from it4
 ,if jalap has been used1 it will form a
 thick film on the top1 and the heavy   
ingredients will sink to the bottom4    
,see ,,beer1 ,,flour1 ,,spirits1 ,,wine4
   ,,ague4 ,persons afflicted with the  
ague ought in the first instance to take
 an emetic1 and a little opening        
medicine4 ,during the shaking fits1     
drink plenty of warm gruel1 and         
afterwards take some powder of bark     
steeped in red wine4 ,or mix thirty     
grains of snake root1 forty of wormwood1
 and half an ounce of jesuit's bark     
powdered1 in half a pint of port wine3  
put the whole into a bottle1 and shake  
it well together4 ,take one fourth part 
first in the morning1 and another at bed

 time1 when the fit is over1 and let the
 dose be often repeated1 to prevent a   
return of the complaint4 ,if this should
 not succeed1 mix a quarter of an ounce 
each of finely powdered ,peruvian bark1 
grains of paradise1 and long pepper1 in 
a quarter of a pound of treacle4 ,take a
 third part of it as soon as the cold   
fit begins1 and wash it down with a     
glass of brandy4 ,as the cold fit goes  
off1 and the fever approaches1 take a   
second third part1 with the like        
quantity of brandy2 and on the following
 morning fasting1 swallow the remainder1
 with the same quantity of brandy as    
before4 ,three doses of this excellent  
electuary have cured hundreds of        
persons1 and seldom been known to fail4 
,to children under nine years of age1   
only half the above quantity must be    
given4 ,try also the following          
experiment4 ,when the cold fit is on1   
take an egg beaten up in a glass of     
brandy1 and go to bed directly4 ,this   
very simple recipe has proved successful

 in a number of instances1 where more   
celebrated preparations have failed4    
,,air4 ,few persons are sufficiently    
aware1 that an unwholesome air is the   
common cause of disease4 ,they generally
 pay some attention to what they eat and
 drink1 but seldom regard what goes into
 the lungs1 though the latter often     
proves more fatal than the former4 ,air 
vitiated by the different processes of  
respiration1 combustion1 and            
putrefaction1 or which is suffered to   
stagnate1 is highly injurious to health1
 and productive of contagious disorders4
 ,whatever greatly alters its degree of 
heat or cold1 also renders it           
unwholesome4 ,if too hot1 it produces   
bilious and inflammatory affections3 if 
too cold1 it obstructs perspiration1 and
 occasions rheumatism1 coughs1 and      
colds1 and other diseases of the throat 
and breast4 ,a damp air disposes the    
body to agues1 intermitting fevers1 and 
dropsies1 and should be studiously      
avoided4 ,some careful housewives1 for  

the sake of bright and polished stoves1 
frequently expose the health of the     
family in an improper manner2 but fires 
should always be made1 if in the height 
of summer1 when the weather is wet or   
cold1 to render the air wholesome2 and  
let the fire-irons take care of         
themselves4 ,no house can be wholesome1 
unless the air has a free passage       
through it3 dwellings ought therefore to
 be daily ventilated1 by opening the    
windows and admitting a current of fresh
 air into every room4 ,instead of making
 up beds as soon as people rise out of  
them1 a practice much too common1 they  
ought to be turned down1 and exposed to 
dry fresh air from the open windows4    
,this would expel any noxious vapours1  
and promote the health of the family4   
,houses surrounded with high walls1     
trees1 or plantations1 are rendered     
unwholesome4 ,wood1 not only obstructs  
the free current of air1 but sends forth
 exhalations1 which render it damp and  
unhealthy4 ,houses situated on low      

ground1 or near lakes and ponds of      
stagnant water1 are the same3 the air is
 charged with putrid exhalations1 which 
produce the most malignant effects4     
,persons obliged to occupy such         
situations should live well1 and pay the
 strictest regard to cleanliness4 ,the  
effluvia arising from church-yards and  
other burying grounds is very           
infectious2 and parish churches1 in     
which many corpses are interred1 become 
tainted with an atmosphere so corrupt1  
especially in the spring1 when the      
ground begins to grow warm1 that it is  
one of the principal sources of putrid  
fevers1 which so often prevail at that  
season of the year4 ,such places ought  
to be kept perfectly clean1 and         
frequently ventilated1 by opening       
opposite doors and windows2 and no human
 dwelling should be allowed in the      
immediate vicinity of a burying         
ground4--,the air of large towns and    
cities is greatly contaminated1 by being
 repeatedly respired2 by the vapours    

arising from dirty streets1 the smoke of
 chimneys1 and the innumerable putrid   
substances occasioned by the crowd of   
inhabitants4 ,persons of a delicate     
habit should avoid cities as they would 
the plague2 or if this be impracticable1
 they should go abroad as much as       
possible1 frequently admit fresh air    
into their rooms1 and be careful to keep
 them very clean4 ,if they can sleep in 
the country1 so much the better1 as     
breathing free air in the night will in 
some degree make up for the want of it  
in the day time4 ,air which stagnates in
 mines1 wells1 and cellars1 is extremely
 noxious2 it kills nearly as quick as   
lightning1 and ought therefore to be    
carefully avoided4 ,accidents occasioned
 by foul air might often be prevented1  
by only letting down into such places a 
lighted candle1 and forbearing to enter 
when it is perceived to go out4 ,the    
foul air may be expelled by leaving the 
place open a sufficient time1 or pouring
 into it a quantity of boiling water4   

,introducing fresh air into confined    
rooms and places1 by means of           
ventilators1 is one of the most         
important of modern                     
improvements4--,dyers1 gilders1         
plumbers1 refiners of metals1 and       
artisans employed over or near a        
charcoal fire1 are exposed to great     
danger from the vitiated state of the   
air4 ,to avert the injury to which their
 lungs are thus exposed1 it would be    
proper to place near them a flat open   
vessel filled with lime water1 and to   
renew it as often as a variegated film  
appears on the surface4 ,this powerfully
 attracts and absorbs the noxious       
effluvia emitted by the burning         
charcoal4--,but if fresh air be         
necessary for those in health1 much more
 so for the sick1 who often lose their  
lives for want of it4 ,the notion that  
sick people require to be kept hot is   
very common1 but no less dangerous1 for 
no medicine is so beneficial to them as 
fresh air1 in ordinary cases1 especially

 if administered with prudence4 ,doors  
and windows are not to be opened at     
random2 but the air should be admitted  
gradually1 and chiefly by opening the   
windows of some other apartment which   
communicates with the sick room4 ,the   
air may likewise be purified by wetting 
a cloth in water impregnated with quick 
lime1 then hanging it in the room till  
it becomes dry1 and removing it as often
 as it appears necessary4 ,in chronic   
diseases1 especially those of the lungs1
 where there is no inflammation1 a      
change of air is much to be recommended4
 ,independently of any other            
circumstance1 it has often proved highly
 beneficial2 and such patients have     
breathed more freely1 even though       
removed to a damp and confined          
situation4 ,in short1 fresh air contains
 the vitals of health1 and must be      
sought for in every situation1 as the   
only medium of human existence4         
,,alabaster4 ,the proper way of cleaning
 elegant chimney pieces1 or other       

articles made of alabaster1 is to reduce
 some pumice stone to a very fine       
powder1 and mix it up with verjuice4    
,let it stand two hours1 then dip into  
it a sponge1 and rub the alabaster with 
it3 wash it with fresh water and a linen
 cloth1 and dry it with clean linen     
rags4   ,,alamode ,,beef4 ,choose a     
piece of thick flank of a fine heifer or
 ox4 ,cut some fat bacon into long      
slices nearly an inch thick1 but quite  
free from yellow4 ,dip them into        
vinegar1 and then into a seasoning ready
 prepared1 of salt1 black pepper1       
allspice1 and a clove1 all in fine      
powder1 with parsley1 chives1 thyme1    
savoury1 and knotted marjoram1 shred as 
small as possible1 and well mixed4 ,with
 a sharp knife make holes deep enough to
 let in the larding2 then rub the beef  
over with the seasoning1 and bind it up 
tight with a tape4 ,set it in a well    
tinned pot over a fire1 or rather a     
stove3 three or four onions must be     
fried brown and put to the beef1 with   

two or three carrots1 one turnip1 a head
 or two of celery1 and a small quantity 
of water4 ,let it simmer gently ten or  
twelve hours1 or till extremely tender1 
turning the meat twice4 ,put the gravy  
into a pan1 remove the fat1 keep the    
beef covered1 then put them together1   
and add a glass of port wine4 ,take off 
the tape1 and serve with vegetables2 or 
strain them off1 and cut them into dice 
for garnish4 ,onions roasted1 and then  
stewed with the gravy1 are a great      
improvement4 ,a tea-cupful of vinegar   
should be stewed with the               
beef4--,another way is to take about    
eleven pounds of the mouse-buttock1 or  
clod of beef1 or a blade bone1 or the   
sticking piece1 and cut it into pieces  
of three or four ounces each4 ,put two  
or three ounces of beef drippings1 and  
two large onions1 into a large deep     
stewpan2 as soon as it is quite hot1    
flour the meat1 put it into the stewpan1
 and keep stirring it with a wooden     
spoon4 ,when it has been on about ten   

minutes1 dredge it with flour1 and keep 
doing so till you have stirred in as    
much as will thicken it4 ,then cover it 
with about a gallon of boiling water1   
adding it by degrees1 and stirring it   
together4 ,skim it when it boils1 and   
then put in a dram of ground black      
pepper1 and two drams of allspice4 ,set 
the pan by the side of the fire1 or at a
 distance over it1 and let it stew very 
slowly for about three hours4 ,when the 
meat is sufficiently tender1 put it into
 a tureen1 and send it to table with a  
nice sallad4   ,,ale1 allowing eight    
bushels of malt to the hogshead1 should 
be brewed in the beginning of ,march4   
,pour on at once the whole quantity of  
hot water1 not boiling1 and let it      
infuse three hours close covered4 ,mash 
it in the first half hour1 and let it   
stand the remainder of the time4 ,run it
 on the hops1 half a pound to the       
bushel1 previously infused in water1 and
 boil them with the wort two hours4     
,cool a pailful after it has boiled1 add

 to it two quarts of yeast1 which will  
prepare it for putting to the rest when 
ready1 the same night or the next day4  
,when tunned1 and the beer has done     
working1 cover the bung-hole with paper4
 ,if the working requires to be stopped1
 dry a pound and a half of hops before  
the fire1 put them into the bung-hole1  
and fasten it up4 ,ale should stand     
twelve months in casks1 and twelve in   
bottles1 before it be drank2 and if well
 brewed1 it will keep and be very fine  
for eight or ten years4 ,it will however
 be ready for use in three or four      
months2 and if the vent-peg be never    
removed1 it will have strength and      
spirit to the very last4 ,but if        
bottled1 great care must be taken to    
have the bottles perfectly sweet and    
clean1 and the corks of the best        
quality4 ,if the ale requires to be     
refined1 put two ounces of isinglass    
shavings to soak in a quart of the      
liquor1 and beat it with a whisk every  
day till dissolved4 ,draw off a third   

part of the cask1 and mix the above with
 it3 likewise a quarter of an ounce of  
pearl ashes1 one ounce of salt of tartar
 calcined1 and one ounce of burnt alum  
powdered4 ,stir it well1 then return the
 liquor into the cask1 and stir it with 
a clean stick4 ,stop it up1 and in a few
 days it will be fine4 ,see ,,beer1     
,,brewing4   ,,ale ,,posset4 ,beat up   
the yolks of ten eggs1 and the whites of
 four2 then put them into a quart of    
cream1 mixed with a pint of ale4 ,grate 
some nutmeg into it1 sweeten it with    
sugar1 set it on the fire1 and keep it  
stirring4 ,when it is thick1 and before 
it boils1 take it off1 and pour it into 
a china bason4 ,this is called ,king    
,william's ,posset4 ,a very good one may
 however be made by warming a pint of   
milk1 with a bit of white bread in it1  
and then warming a pint of ale with a   
little sugar and nutmeg4 ,when the milk 
boils1 pour it upon the ale2 let it     
stand a few minutes to clear1 and it    
will make a fine cordial4   ,,alegar4   

,take some good sweet wort before it is 
hopped1 put it into a jar1 and a little 
yeast when it becomes lukewarm1 and     
cover it over4 ,in three or four days it
 will have done fermenting2 set it in   
the sun1 and it will be fit for use in  
three or four months1 or much sooner1 if
 fermented with sour yeast1 and mixed   
with an equal quantity of sour ale4     
,,allspice1 used as an essence1 is made 
of a dram of the oil of pimento1        
apothecaries' measure1 mixed by degrees 
with two ounces of strong spirits of    
wine4 ,the tincture1 which has a finer  
flavour than the essence1 is made of    
three ounces of bruised allspice1       
steeped in a quart of brandy4 ,shake it 
occasionally for a fortnight1 and then  
pour off the clear liquor4 ,a few drops 
of either will be a grateful addition to
 a pint of gravy1 or mulled wine1 or in 
any case where allspice is used4        
,,almond ,,biscuits4 ,blanch a quarter  
of a pound of sweet almonds1 and pound  
them fine in a mortar1 sprinkling them  

from time to time with a little fine    
sugar4 ,then beat them a quarter of an  
hour with an ounce of flour1 the yolks  
of three eggs1 and four ounces of fine  
sugar1 adding afterward the whites of   
four eggs whipped to a froth4 ,prepare  
some paper moulds like boxes1 about the 
length of two fingers square2 butter    
them within1 and put in the biscuits1   
throwing over them equal quantities of  
flour and powdered sugar4 ,bake them in 
a cool oven2 and when of a good colour1 
take them out of the papers4 ,bitter    
almond biscuits are made in the same    
manner1 except with this difference2    
that to every two ounces of bitter      
almonds must be added an ounce of sweet 
almonds4   ,,almond ,,cheesecakes4      
,blanch and pound four ounces of        
almonds1 and a few bitter ones1 with a  
spoonful of water4 ,add four ounces of  
pounded sugar1 a spoonful of cream1 and 
the whites of two eggs well beaten4 ,mix
 all as quick as possible1 put it into  
very small pattipans1 and bake in a     

tolerable warm oven1 under twenty       
minutes4 ,or blanch and pound four      
ounces of almonds1 with a little        
orange-flower or rose-water2 then stir  
in the yolks of six and the whites of   
three eggs well beaten1 five ounces of  
butter warmed1 the peel of a lemon      
grated1 and a little of the juice1      
sweetened with fine moist sugar4 ,when  
well mixed1 bake in a delicate paste1 in
 small pans4 ,another way is1 to press  
the whey from as much curd as will make 
two dozen small cheesecakes4 ,then put  
the curd on the back of a sieve1 and    
with half an ounce of butter rub it     
through with the back of a spoon2 put to
 it six yolks and three whites of eggs1 
and a few bitter almonds pounded1 with  
as much sugar as will sweeten the curd4 
,mix with it the grated rind of a lemon1
 and a glass of brandy2 put a puff-paste
 into the pans1 and ten minutes will    
bake them4   ,,almond ,,cream4 ,beat in 
a mortar four ounces of sweet almonds1  
and a few bitter ones1 with a           

tea-spoonful of water to prevent oiling1
 both having first been blanched4 ,put  
the paste to a quart of cream1 and add  
the juice of three lemons sweetened2    
beat it with a whisk to a froth1 which  
take off on the shallow part of a sieve1
 and fill the glasses with some of the  
liquor and the froth4   ,,almond        
,,custard4 ,blanch and beat four ounces 
of almonds fine1 with a spoonful of     
water4 ,beat a pint of cream with two   
spoonfuls of rose-water1 put them to the
 yolks of four eggs1 and as much sugar  
as will make it tolerably sweet4 ,then  
add the almonds1 stir it all over a slow
 fire till of a proper thickness1       
without boiling1 and pour it into cups4 
,,almond ,,jumbles4 ,rub half a pound of
 butter into a pound of flour1 with half
 a pound of loaf sugar powdered1 a      
quarter of a pound of almonds beat fine 
with rose-water1 the yolks of two eggs1 
and two spoonfuls of cream4 ,make them  
all into a paste1 roll it into any      
shape1 and bake on tins4 ,ice them with 

a mixture of fine sugar1 rose-water1 and
 the white of an egg1 beat up together1 
and lay the icing on with a feather1    
before the jumbles are put into the     
oven4   ,,almond ,,puddings4 ,beat half 
a pound of sweet and a few bitter       
almonds with a spoonful of water2 then  
mix four ounces of butter1 four eggs1   
two spoonfuls of cream1 warm with the   
butter1 one of brandy1 a little nutmeg  
and sugar to taste4 ,butter some cups1  
half fill them1 and bake the puddings4  
,serve with butter1 wine1 and           
sugar4--,for baked almond puddings1 beat
 a quarter of a pound of sweet and a few
 bitter almonds with a little wine1 the 
yolks of six eggs1 the peel of two      
lemons grated1 six ounces of butter1    
nearly a quart of cream1 and the juice  
of one lemon4 ,when well mixed1 bake it 
half an hour1 with paste round the dish1
 and serve it with pudding sauce4 ,small
 almond puddings are made of eight      
ounces of almonds1 and a few bitter     
ones1 pounded with a spoonful of water4 

,then mix four ounces of butter warmed1 
four yolks and two whites of eggs1 sugar
 to taste1 two spoonfuls of cream1 and  
one of brandy4 ,mix it together well1   
and bake in little cups buttered4       
,,almonds ,,burnt4 ,add three quarters  
of a pound of loaf sugar to a pound of  
almonds1 picked and cleaned1 and a few  
spoonfuls of water4 ,set them on the    
fire1 keep them stirring till the sugar 
is candied1 and they are done4          
,,almonds ,,iced4 ,make an iceing       
similar to that for twelfth-night cakes1
 with fine sifted loaf sugar1           
orange-flower water1 and whisked white  
of eggs4 ,having blanched the almonds1  
roll them well in this iceing1 and dry  
them in a cool oven4   ,,amber          
,,pudding4 ,put a pound of butter into a
 saucepan1 with three quarters of a     
pound of loaf sugar finely powdered4    
,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 colour and flavour 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 over as you would a pie1 and   
bake it in a slow oven4 ,this makes a   
fine pudding as good cold as hot4       
,,american ,,cakes1 though but little   
known in this country1 form an article  
of some importance in domestic economy3 
they are cheap1 easily made1 and very   
nutritious4 ,mix a quarter of a pound of
 butter with a pound of flour2 then1    
having dissolved and well stirred a     
quarter of a pound of sugar in half a   
pint of milk1 and made a solution of    
about half a tea-spoonful of crystal of 
soda1 salt of tartar1 or any other      
purified potash1 in half a tea-cupful of
 cold water1 pour them also among the   
flour2 work up the paste to a good      
consistence1 roll it out1 and form it   
into cakes or biscuits4 ,the lightness  
of these cakes depending much on the    
expedition with which they are baked1   
they should be set in a brisk oven4     

,,american ,,spruce4 ,in the spring of  
the year1 this valuable extract is      
obtained from the young shoots and tops 
of the pine or fir trees2 and in autumn1
 from their cones4 ,these are merely    
boiled in water1 to the consistence of  
honey or molasses4 ,the bark and softer 
part of the tops and young shoots1 being
 easily dissolved1 make the finest      
essence2 while the cones and bark of    
larger branches1 undergoing only a      
partial solution1 form an inferior      
article1 after being strained from the  
dregs4 ,both sorts1 when decanted clear 
off1 are put up in casks or bottles1 and
 preserved for making spruce beer4      
,,anchovies4 ,these delicate fish are   
preserved in barrels with bay salt1 and 
no other of the finny tribe has so fine 
a flavour4 ,choose those which look red 
and mellow1 and the bones moist and     
oily4 ,they should be high-flavoured1   
and have a fine smell2 but beware of    
their being mixed with red paint1 to    
improve their colour and appearance4    

,when the liquor dries1 pour on them    
some beef brine1 and keep the jar close 
tied down with paper and leather4       
,sprats are sometimes sold for          
anchovies1 but by washing them the      
imposition may be detected4 ,see        
,,sprats4   ,,anchovy ,,essence4 ,chop  
two dozen of anchovies1 without the     
bone1 add some of their own liquor      
strained1 and sixteen large spoonfuls of
 water4 ,boil them gently till          
dissolved1 which will be in a few       
minutes2 and when cold1 strain and      
bottle the liquor4 ,the essence can     
generally be bought cheaper than you can
 make it4   ,,anchovy ,,paste4 ,pound   
them in a mortar1 rub the pulp through a
 fine sieve1 pot it1 cover it with      
clarified butter1 and keep it in a cool 
place4 ,the paste may also be made by   
rubbing the essence with as much flour  
as will make a paste2 but this is only  
intended for immediate use1 and will not
 keep4 ,this is sometimes made stiffer  
and hotter1 by the addition of a little 

flour of mustard1 a pickled walnut1     
spice1 or cayenne4   ,,anchovy ,,powder4
 ,pound the fish in a mortar1 rub them  
through a sieve1 make them into a paste 
with dried flour1 roll it into thin     
cakes1 and dry them in a ,dutch oven    
before a slow fire4 ,to this may be     
added a small portion of cayenne1 grated
 lemon peel1 and citric acid4 ,pounded  
to a fine powder1 and put into a        
well-stopped bottle1 it will keep for   
years4 ,it is a very savoury relish1    
sprinkled on bread and butter for a     
sandwich4   ,,anchovy ,,sauce4 ,chop one
 or two anchovies without washing1 put  
them into a saucepan with flour and     
butter1 and a spoonful of water4 ,stir  
it over the fire till it boils once or  
twice4 ,when the anchovies are good1    
they will soon be dissolved1 and        
distinguished both by their colour and  
fragrance4   ,,anchovy ,,toast4 ,bone   
and skin six or eight anchovies1 pound  
them to a mass with an ounce of fine    
butter till the colour is equal1 and    

then spread it on toast or rusks4 ,or1  
cut thin slices of bread1 and fry them  
in clarified butter4 ,wash three        
anchovies split1 pound them in a mortar 
with a little fresh butter1 rub them    
through a hair sieve1 and spread on the 
toast when cold4 ,garnish with parsley  
or pickles4   ,,angelica ,,tarts4 ,take 
an equal quantity of apples and         
angelica1 pare and peel them1 and cut   
them separately into small pieces4 ,boil
 the apples gently in a little water1   
with fine sugar and lemon peel1 till    
they become a thin syrup3 then boil the 
angelica about ten minutes4 ,put some   
paste at the bottom of the pattipans1   
with alternate layers of apples and     
angelica3 pour in some of the syrup1 put
 on the lid1 and bake them carefully4   
,,angling ,,apparatus4 ,fishing rods    
should be oiled and dried in the sun1 to
 prevent their being worm eaten1 and    
render them tough2 and if the joints get
 swelled and set fast1 turn the part    
over the flame of a candle1 and it will 

soon be set at liberty4 ,silk or hemp   
lines dyed in a decoction of oak bark1  
will render them more durable and       
capable of resisting the wet2 and after 
they have been used they should be well 
dried before they are wound up1 or they 
will be liable to rot4 ,to make a cork  
float1 take a good new cork1 and pass a 
small red-hot iron through the centre of
 it lengthways2 then round one end of it
 with a sharp knife1 and reduce the     
other to a point1 resembling a small peg
 top4 ,the quill which is to pass       
through it may be secured at the bottom 
by putting in a little cotton wool and  
sealing wax1 and the upper end is to be 
fitted with a piece of hazel like a     
plug1 cemented like the other1 with a   
piece of wire on the top formed into an 
eye1 and two small hoops cut from       
another quill to regulate the line which
 passes through the float4 ,to render it
 the more visible1 the cork may be      
coloured with red wax4 ,for fly fishing1
 either natural or artificial flies may 

be used1 especially such as are found   
under hollow stones by the river's side1
 on the trunk of an oak or ash1 on      
hawthorns1 and on ant hills4 ,in clear  
water the angler may use small flies    
with slender wings1 but in muddy water a
 large fly is better3 in a clear day the
 fly should be light coloured1 and in   
dark water the fly should be dark4 ,the 
rod and line require to be long2 the fly
 when fastened to the hook should be    
allowed to float gently on the surface  
of the water1 keeping the line from     
touching it1 and the angler should stand
 as far as may be from the water's edge 
with the sun at his back1 having a      
watchful eye and a quick hand4 ,fish may
 be intoxicated and taken in the        
following manner4 ,take an equal        
quantity of cocculus indicus1 coriander1
 fenugreek1 and cummin seeds1 and reduce
 them to a powder4 ,make it into a paste
 with rice flour and water1 roll it up  
into pills as large as peas1 and throw  
them into ponds or rivers which abound  

with fish4 ,after eating the paste1 the 
fish will rise to the surface of the    
water almost motionless1 and may be     
taken out by the hand4   ,,antidote to  
opium or laudanum4 ,the deleterious     
effects of opium1 which are so often    
experienced in the form of laudanum1 may
 in great measure be counteracted by    
taking a proper quantity of lemon juice 
immediately afterwards4 ,four grains of 
opium1 or a hundred drops of laudanum1  
are often sufficient for a fatal dose2  
but if an ounce of pure lemon juice1 or 
twice that quantity of good vinegar be  
added to every grain of opium1 or every 
twenty-five drops of laudanum1 it will  
relieve both the head and the bowels2   
and the use of vegetable acids cannot be
 too strongly recommended to those who  
are under the necessity of taking       
considerable doses of opiates4   ,,ants4
 ,though it does not become us to be    
prodigal of life in any form1 nor       
wantonly to seek its extinction1 yet    
where any species of animals are found  

to be really noxious or annoying1 the   
good of man requires that they should be
 destroyed4 ,houses are sometimes so    
infested with ants1 that they are not to
 be endured4 ,in this case1 sprinkle the
 places they frequent with a strong     
decoction of walnut-tree leaves2 or take
 half a pound of sulphur1 and a quarter 
of a pound of potash1 and dissolve them 
together over the fire4 ,afterwards beat
 them to a powder1 add some water to it2
 and when sprinkled1 the ants will      
either die or leave the place4 ,when    
they are found to traverse garden walls 
or hot-houses1 and to injure the fruit1 
several holes should be drilled in the  
ground with an iron crow1 close to the  
side of the wall1 and as deep as the    
soil will admit4 ,the earth being       
stirred1 the insects will begin to move 
about3 the sides of the holes are then  
to be made smooth1 so that the ants may 
fall in as soon as they approach1 and   
they will be unable to climb upwards4   
,water being then poured on them1 great 

numbers may easily be destroyed4 ,the   
same end may be answered by strewing a  
mixture of quick lime and soot along    
such places as are much frequented by   
the ants2 or by adding water to it1 and 
pouring it at the roots of trees        
infested by them4 ,to prevent their     
descending from a tree which they visit1
 it is only necessary to mark with a    
piece of common chalk a circle round its
 trunk1 an inch or two broad1 and about 
two feet from the ground4 ,this         
experiment should be performed in dry   
weather1 and the ring must be renewed3  
as soon as the ants arrive at it1 not   
one of them will attempt to cross       
over4--,ant hills are very injurious in 
dry pastures1 not only by wasting the   
soil1 but yielding a pernicious kind of 
grass1 and impeding the operation of the
 scythe4 ,the turf of the ant hill      
should be pared off1 the core taken out 
and scattered at a distance2 and when   
the turf is laid down again1 the place  
should be left lower than the ground    

around it1 that when the wet settles    
into it1 the ants may be prevented from 
returning to their haunt4 ,the nests may
 more effectually be destroyed by       
putting quick lime into them1 and       
pouring on some water2 or by putting in 
some night soil1 and closing it up4     
,,apple ,,trees may be preserved from   
the innumerable insects with which they 
are annoyed1 by painting the stems and  
branches with a thick wash of lime and  
water1 as soon as the sap begins to     
rise4 ,this will be found1 in the course
 of the ensuing summer to have removed  
all the moss and insects1 and given to  
the bark a fresh and green appearance4  
,other fruit trees may be treated in the
 same manner1 and they will soon become 
more healthy and vigorous4 ,trees       
exposed to cattle1 hares and rabbits1   
may be preserved from these depredators1
 without the expense of fence or rails1 
by any of the following experiments4    
,wash the stems of the trees or plants  
to a proper height with tanner's liquor1

 or such as they use for dressing hides4
 ,if this does not succeed1 make a      
mixture of night soil1 lime and water1  
and brush it on the stems and branches1 
two or three times in a year3 this will 
effectually preserve the trees from     
being barked4 ,a mixture of fresh cow   
dung and urine has been found to answer 
the same purpose1 and also to destroy   
the canker1 which is so fatal to the    
growth of trees4   ,,apples are best    
preserved from frost1 by throwing over  
them a linen cloth before the approach  
of hard weather3 woollen will not answer
 the purpose4 ,in this manner they are  
kept in ,germany and in ,america1 during
 the severest winters2 and it is        
probable that potatoes might be         
preserved in the same way4 ,apples may  
also be kept till the following summer  
by putting them into a dry jar1 with a  
few pebbles at the bottom to imbibe the 
moisture which would otherwise destroy  
the fruit1 and then closing up the jar  
carefully with a lid1 and a little fresh

 water round the edge4   ,,apples       
,,dried4 ,put them in a cool oven six or
 seven times2 and when soft enough to   
bear it1 let them be gently flattened by
 degrees4 ,if the oven be too warm they 
will waste2 and at first it should be   
very cool4 ,the biffin1 the minshul     
crab1 or any tart apples1 are the best  
for drying4   ,,apple ,,dumplings4 ,pare
 and slice some apples1 line a bason    
with a thin paste1 fill it with the     
fruit1 and close the paste over4 ,tie a 
cloth tight over1 and boil the dumpling 
till the fruit is done4 ,currant and    
damson puddings are prepared in the same
 way4   ,,apple ,,fool4 ,stew some      
apples in a stone jar on a stove1 or in 
a saucepan of water over the fire3 if   
the former1 a large spoonful of water   
should be added to the fruit4 ,when     
reduced to a pulp1 peel and press them  
through a cullendar2 boil a sufficient  
quantity of new milk1 and a tea-cupful  
of raw cream1 or an egg instead of the  
latter1 and leave the liquor to cool4   

,then mix it gradually with the pulp1   
and sweeten the whole with fine moist   
sugar4   ,,apple ,,fritters4 ,pare some 
apples1 and cut them into thin slices2  
put a spoonful of light batter into a   
frying-pan1 then a layer of apples1 and 
another spoonful of batter4 ,fry them to
 a light brown1 and serve with grated   
sugar over them4   ,,apple ,,jelly4     
,prepare twenty golden pippins1 boil    
them quite tender in a pint and a half  
of spring water1 and strain the pulp    
through a cullendar4 ,to every pint add 
a pound of fine sugar1 with grated      
orange or lemon peel1 and then boil the 
whole to a jelly4 ,or1 having prepared  
the apples by boiling and straining them
 through a coarse sieve1 get ready an   
ounce of isinglass boiled to a jelly in 
half a pint of water1 and mix it with   
the apple pulp4 ,add some sugar1 a      
little lemon juice and peel2 boil all   
together1 take out the peel1 and put the
 jelly into a dish1 to serve at         
table4--,when apple jelly is required   

for preserving apricots1 or any sort of 
sweetmeats1 a different process is      
observed4 ,apples are to be pared1      
quartered and cored1 and put into a     
stewpan1 with as much water as will     
cover them4 ,boil them to a mash as     
quick as possible1 and add a quantity of
 water2 then boil half an hour more1 and
 run it through a jelly bag4 ,if in     
summer1 codlins are best3 in autumn1    
golden rennets or winter pippins4--,red 
apples in jelly are a different         
preparation4 ,these must be pared and   
cored1 and thrown into water2 then put  
them in a preserving pan1 and let them  
coddle with as little water as will only
 half cover them4 ,observe that they do 
not lie too close when first put in2 and
 when the under side is done1 turn them4
 ,mix some pounded cochineal with the   
water1 and boil with the fruit4 ,when   
sufficiently done1 take them out on the 
dish they are to be served in1 the stalk
 downwards4 ,make a rich jelly of the   
water with loaf sugar1 boiling them with

 the thin rind and juice of a lemon4    
,when cold1 spread the jelly over the   
apples2 cut the lemon peel into narrow  
strips1 and put them across the eye of  
the apple4 ,the colour should be kept   
fine from the first1 or the fruit will  
not afterwards gain it2 and use as      
little of the cochineal as will serve1  
lest the syrup taste bitter4   ,,apple  
,,marmalade4 ,scald some apples till    
they come to a pulp2 then take an equal 
weight of sugar in large lumps1 just dip
 them in water1 and boil the sugar till 
it can be well skimmed1 and is reduced  
to a thick syrup4 ,put it to the pulp1  
and simmer it on a quick fire a quarter 
of an hour4 ,grate a little lemon peel  
before boiling1 but if too much it will 
be bitter4   ,,apple ,,pasty4 ,make a   
hot crust of lard or dripping1 roll it  
out warm1 cover it with apples pared and
 sliced1 and a little lemon peel and    
moist sugar4 ,wet the edges of the      
crust1 close it up well1 make a few     
holes in the top1 and bake it in a      

moderate oven4 ,gooseberries may be done
 in the same way4   ,,apple ,,pie4 ,pare
 and core the fruit1 after being wiped  
clean2 then boil the cores and parings  
in a little water1 till it tastes well4 
,strain the liquor1 add a little sugar1 
with a bit of bruised cinnamon1 and     
simmer again4 ,meantime place the apples
 in a dish1 a paste being put round the 
edge2 when one layer is in1 sprinkle    
half the sugar1 and shred lemon peel2   
squeeze in some of the juice1 or a glass
 of cider1 if the apples have lost their
 spirit4 ,put in the rest of the apples1
 the sugar1 and the liquor which has    
been boiled4 ,if the pie be eaten hot1  
put some butter into it1 quince         
marmalade1 orange paste or cloves1 to   
give it a flavour4   ,,apple ,,postilla4
 ,bake codlins1 or any other sour       
apples1 but without burning them2 pulp  
them through a sieve into a bowl1 and   
beat them for four hours4 ,sweeten the  
fruit with honey1 and beat it four hours
 more2 the longer it is beaten the      

better4 ,pour a thin layer of the       
mixture on a cloth spread over a tray1  
and bake it in a slow oven1 with bits of
 wood placed under the tray4 ,if not    
baked enough on one side1 set it again  
in the oven2 and when quite done1 turn  
it4 ,pour on it a fresh layer of the    
mixture1 and proceed with it in like    
manner1 till the whole is properly      
baked4 ,apple postilla is also made by  
peeling the apples and taking out the   
cores after they are baked1 sweetening  
with sugar1 and beating it up with a    
wooden spoon till it is all of a froth4 
,then put it on two trays1 and bake it  
for two hours in an oven moderately hot4
 ,after this another layer of the beaten
 apples is added1 and pounded loaf sugar
 spread over4 ,sometimes a still finer  
sort is made1 by beating yolks of eggs  
to a froth1 and then mixing it with the 
apple juice4   ,,apple ,,pudding4       
,butter a baking dish1 put in the       
batter1 and the apples whole1 without   
being cut or pared1 and bake in a quick 

oven4 ,if the apples be pared1 they will
 mix with the batter while in the oven1 
and make the pudding soft4 ,serve it up 
with sugar and butter4 ,for a superior  
pudding1 grate a pound of pared apples1 
work it up with six ounces of butter1   
four eggs1 grated lemon peel1 a little  
sugar and brandy4 ,line the dish with   
good paste1 strew over it bits of       
candied peel1 put in the pudding1 and   
bake it half an hour4 ,a little lemon   
juice may be added1 a spoonful of bread 
crumbs1 or two or three ,naples         
biscuits4 ,another way is1 to pare and  
quarter four large apples1 boil them    
tender1 with the rind of a lemon1 in so 
little water that it may be exhausted in
 the boiling4 ,beat the apples fine in a
 mortar1 add the crumb of a small roll1 
four ounces of melted butter1 the yolks 
of five and the whites of three eggs1   
the juice of half a lemon1 and sugar to 
taste4 ,beat all together1 and lay it in
 a dish with paste to turn out1 after   
baking4   ,,apple ,,puffs4 ,pare the    

fruit1 and either stew them in a stone  
jar on a hot hearth1 or bake them4 ,when
 cold1 mix the pulp of the apple with   
sugar and lemon peel shred fine1 taking 
as little as possible of the apple      
juice4 ,bake them in thin paste1 in a   
quick oven3 if small1 a quarter of an   
hour will be sufficient4 ,orange or     
quince marmalade is a great improvement2
 cinnamon pounded1 or orange            
flower-water1 will make an agreeable    
change4   ,,apple ,,sauce4 ,pare1 core1 
and slice some apples2 put them in a    
stone jar1 into a saucepan of water1 or 
on a hot hearth4 ,if the latter1 put in 
a spoonful or two of water1 to prevent  
burning4 ,when done1 mash them up1 put  
in a piece of butter the size of a      
nutmeg1 and a little brown sugar4 ,serve
 it in a sauce tureen1 for goose and    
roast pork4   ,,apple ,,trifle4 ,scald  
some apples1 pass them through a sieve1 
and make a layer of the pulp at the     
bottom of a dish2 mix the rind of half a
 lemon grated1 and sweeten with sugar4  

,or mix half a pint of milk1 half a pint
 of cream1 and the yolk of an egg4      
,scald it over the fire1 and stir it all
 the time without boiling2 lay it over  
the apple pulp with a spoon1 and put on 
it a whip prepared the day before4      
,,apple ,,water4 ,cut two large apples  
in slices1 and pour a quart of boiling  
water on them1 or on roasted apples4    
,strain it well1 and sweeten it lightly4
 ,when cold1 it is an agreeable drink in
 a fever4   ,,apple ,,wine4 ,to every   
gallon of apple juice1 immediately as it
 comes from the press1 add two pounds of
 lump sugar2 boil it as long as any scum
 rises1 then strain it through a sieve1 
and let it cool4 ,add some yeast1 and   
stir it well2 let it work in the tub for
 two or three weeks1 or till the head   
begins to flatten2 then skim off the    
head1 draw off the liquor clear1 and tun
 it4 ,when made a year1 rack it off1 and
 fine it with isinglass4 ,to every eight
 gallons add half a pint of the best    
rectified spirits of wine1 or a pint of 

brandy4   ,,apricots ,,dried4 ,pare thin
 and halve four pounds of apricots1 put 
them in a dish1 and strew among them    
three pounds of fine loaf-sugar         
powdered4 ,when the sugar melts1 set the
 fruit over a stove to do very gently2  
as each piece becomes tender1 take it   
out1 and put it into a china bowl4 ,when
 all are done1 and the boiling heat a   
little abated1 pour the syrup over them4
 ,in a day or two remove the syrup1     
leaving only a little in each half4 ,in 
a day or two more turn them1 and so     
continue daily till quite dry1 in the   
sun or in a warm place4 ,keep the       
apricots in boxes1 with layers of fine  
paper4   ,,apricots ,,preserved4 ,there 
are various ways of doing this3 one is  
by steeping them in brandy4 ,wipe1      
weigh1 and pick the fruit1 and have     
ready a quarter of the weight of loaf   
sugar in fine powder4 ,put the fruit    
into an ice-pot that shuts very close1  
throw the sugar over it1 and then cover 
the fruit with brandy4 ,between the top 

and cover of the pot1 fit in a piece of 
thick writing paper4 ,set the pot into a
 saucepan of water1 and heat it without 
boiling1 till the brandy be as hot as   
you can bear your finger in it4 ,put the
 fruit into a jar1 and pour the brandy  
on it4 ,when cold1 put a bladder over1  
and tie it down tight4--,apricots may   
also be preserved in jelly4 ,pare the   
fruit very thin1 and stone it2 weigh an 
equal quantity of sugar in fine powder1 
and strew over it4 ,next day boil very  
gently till they are clear1 remove them 
into a bowl1 and pour in the liquor4    
,the following day1 mix it with a quart 
of codlin liquor1 made by boiling and   
straining1 and a pound of fine sugar4   
,let it boil quickly till it comes to a 
jelly2 put the fruit into it1 give it   
one boil1 skim it well1 and distribute  
into small pots4--,a beautiful preserve 
may also be made in the following       
manner4 ,having selected the finest ripe
 apricots1 pare them as thin as         
possible1 and weigh them4 ,lay them in  

halves on dishes1 with the hollow part  
upwards4 ,prepare an equal weight of    
loaf sugar finely pounded1 and strew it 
over them2 in the mean time break the   
stones1 and blanch the kernels4 ,when   
the fruit has lain twelve hours1 put it 
into a preserving pan1 with the sugar   
and juice1 and also the kernels4 ,let it
 simmer very gently till it becomes     
clear2 then take out the pieces of      
apricot singly as they are done1 put    
them into small pots1 and pour the syrup
 and kernels over them4 ,the scum must  
be taken off as it rises1 and the pots  
covered with brandy paper4--,green      
apricots are preserved in a different   
way4 ,lay vine or apricot leaves at the 
bottom of the pan1 then fruit and leaves
 alternately till full1 the upper layer 
being thick with leaves4 ,then fill the 
pan with spring water1 and cover it     
down1 that no steam may escape4 ,set the
 pan at a distance from the fire1 that  
in four or five hours the fruit may be  
soft1 but not cracked4 ,make a thin     

syrup of some of the water1 and drain   
the fruit4 ,when both are cold1 put the 
fruit into the pan1 and the syrup to it2
 keep the pan at a proper distance from 
the fire till the apricots green1 but on
 no account boil or crack them4 ,remove 
the fruit very carefully into a pan with
 the syrup for two or three days1 then  
pour off as much of it as will be       
necessary1 boil with more sugar to make 
a rich syrup1 and add a little sliced   
ginger to it4 ,when cold1 and the thin  
syrup has all been drained from the     
fruit1 pour the thick over it4 ,the     
former will serve to sweeten pies4      
,,apricot ,,cheese4 ,weigh an equal     
quantity of pared fruit and sugar1 wet  
the latter a very little1 and let it    
boil quickly1 or the colour will be     
spoiled4 ,blanch the kernels and add    
them to it3 twenty or thirty minutes    
will boil it4 ,put it in small pots or  
cups half filled4   ,,apricot ,,jam4    
,when the fruit is nearly ripe1 pare and
 cut some in halves2 break the stones1  

blanch the kernels1 and put them to the 
fruit4 ,boil the parings in a little    
water1 and strain it3 to a pound of     
fruit add three quarters of a pound of  
fine sifted sugar1 and a glass of the   
water in which the parings were boiled4 
,stir it over a brisk fire till it      
becomes rather stiff3 when cold1 put    
apple jelly over the jam1 and tie it    
down with brandy paper4   ,,apricot     
,,pudding4 ,halve twelve large apricots1
 and scald them till they are soft4     
,meanwhile pour on the grated crumbs of 
a penny loaf a pint of boiling cream2   
when half cold1 add four ounces of      
sugar1 the yolks of four beaten eggs1   
and a glass of white wine4 ,pound the   
apricots in a mortar1 with some or all  
of the kernels2 then mix the fruit and  
other ingredients together1 put a paste 
round a dish1 and bake the pudding in   
half an hour4   ,,aromatic ,,vinegar4   
,mix with common vinegar a quantity of  
powdered chalk or whiting1 sufficient to
 destroy the acidity2 and when the white

 sediment is formed1 pour off the       
insipid liquor4 ,the powder is then to  
be dried1 and some oil of vitriol poured
 upon it1 as long as white acid fumes   
continue to ascend4 ,this substance     
forms the essential ingredient1 the     
fumes of which are particularly useful  
in purifying rooms and places where any 
contagion is suspected4   ,,arrow       
,,root4 ,this valuable article has often
 been counterfeited3 the ,american is   
the best1 and may generally be known by 
its colour and solidity4 ,if genuine1   
the arrow root is very nourishing1      
especially for weak bowels4 ,put into a 
saucepan half a pint of water1 a glass  
of sherry1 or a spoonful of brandy1     
grated nutmeg1 and fine sugar4 ,boil it 
up once1 then mix it by degrees into a  
dessert-spoonful of arrow root1         
previously rubbed smooth with two       
spoonfuls of cold water4 ,return the    
whole into the saucepan1 stir and boil  
it three minutes4   ,,arsenic4 ,the     
fatal effects of mineral poisons are too

 often experienced1 and for want of     
timely assistance but seldom            
counteracted4 ,arsenic and other baleful
 ingredients1 if used for the           
destruction of vermin1 should never be  
kept with common articles1 or laid in   
the way of children4 ,but if1           
unfortunately1 this deadly poison should
 by some mistake be taken inwardly1 the 
most effectual remedy will be a         
table-spoonful of powdered charcoal1    
mixed with honey1 butter1 or treacle1   
and swallowed immediately4 ,two hours   
afterwards1 take an emetic or an opening
 draught1 to cleanse away the whole from
 the stomach and bowels4 ,the baneful   
effects of verdigris1 from the use of   
copper boilers and saucepans1 may be    
counteracted by the same means1 if      
resorted to in time1 and no remedy is so
 likely to become effectual4            
,,artichokes4 ,soak them in cold water1 
wash them well1 and boil them gently in 
plenty of water4 ,if young1 they will be
 ready in half an hour2 if otherwise1   

they will not be done in twice that     
time4 ,the surest way to know when they 
are boiled enough is to draw out a leaf1
 and see whether they be tender2 but    
they cannot be properly boiled without  
much water1 which tends also to preserve
 their colour4 ,trim and drain them on a
 sieve1 serve with melted butter1 pepper
 and salt1 and small cups4   ,,artichoke
 ,,bottoms1 if dried1 must be well      
soaked1 and stewed in weak gravy4 ,or   
they may be boiled in milk1 and served  
with cream sauce1 or added to ragouts1  
,french pies1 c4 ,if intended to keep in
 the winter1 the bottoms must be slowly 
dried1 and put into paper bags4         
,,asparagus4 ,having carefully scraped  
the stalks till they appear white1 and  
thrown them into cold water1 tie them up
 in small bundles with tape1 and cut the
 stalks of an equal length4 ,put them   
into a stewpan of boiling water a little
 salted1 and take them up as soon as    
they begin to be tender1 or they will   
lose both their taste and colour4       

,meanwhile make toasts well browned for 
the bottom of the dish1 moisten them in 
the asparagus liquor1 place them        
regularly1 and pour on some melted      
butter4 ,then lay the asparagus on the  
toasts round the dish1 with the heads   
united at the centre1 but pour no butter
 over them4 ,serve with melted butter in
 a sauce tureen1 and separate cups1 that
 the company may season with salt and   
pepper to their taste4--,as this        
vegetable is one of the greatest        
delicacies which the garden affords1 no 
person should be unacquainted with the  
means of producing it in constant       
succession4 ,toward the end of ,july1   
the stalks of the asparagus are to be   
cut down1 and the beds forked up and    
raked smooth4 ,if the weather be dry1   
they should be watered with the drain of
 a dunghill1 and left rather hollow in  
the middle to retain the moisture4 ,in  
about a fortnight the stalks will begin 
to appear1 and the watering should be   
continued once a week if the weather be 

dry4 ,asparagus may thus be cut till    
near the end of ,september1 and then by 
making five or six hot-beds during the  
winter1 a regular succession may be     
provided for almost every month in the  
year4 ,to obviate the objection of      
cutting the same beds twice a year1 two 
or three others may be left uncut in the
 spring1 and additional beds made for   
the purpose4 ,the seed is cheap1 and in 
most places the dung may be easily      
procured4 ,there is no need to continue 
the old beds when they begin to fail2 it
 is better to make new ones1 and to     
force the old roots by applying some    
rotten dung on the tops of the beds1 and
 to sow seed every year for new plants4 
,,asses' ,,milk1 so beneficial in       
consumptive cases1 should be milked into
 a glass that is kept warm1 by being    
placed in a bason of hot water4 ,the    
fixed air that it contains sometimes    
occasions pain in the stomach2 at first 
therefore a tea-spoonful of rum may be  
taken with it1 but should only be put in

 the moment it is to be swallowed4 ,the 
genuine milk far surpasses any imitation
 of it that can be made2 but a          
substitute may be found in the following
 composition4 ,boil a quart of water    
with a quart of new milk1 an ounce of   
white sugar-candy1 half an ounce of     
eringo-root1 and half an ounce of       
conserve of roses1 till the quantity be 
half wasted4 ,as this is an astringent1 
the doses must be proportioned          
accordingly1 and the mixture is         
wholesome only while it remains         
sweet4--,another way4 ,mix two spoonfuls
 of boiling water1 two of milk1 and an  
egg well beaten4 ,sweeten with white    
sugar-candy pounded3 this may be taken  
twice or thrice a day4 ,or1 boil two    
ounces of hartshorn-shavings1 two ounces
 of pearl barley1 two ounces of candied 
eringo-root1 and one dozen of snails    
that have been bruised1 in two quarts of
 water till reduced to one4 ,mix with an
 equal quantity of new milk1 when taken1
 twice a day4   ,,asthma4 ,as this      

complaint generally attacks aged people1
 the best mode of relief will be to     
attend carefully to diet and exercise1  
which should be light and easy1 and to  
avoid as much as possible an exposure to
 cold and frosty air4 ,the temperature  
of the apartment should be equalised to 
moderate summer's heat by flues and     
stoves1 and frequently ventilated4 ,a   
dish of the best coffee1 newly ground   
and made very strong1 and taken         
frequently without milk or sugar1 has   
been found highly beneficial4 ,an       
excellent diet drink may be made of     
toast and water1 with the addition of a 
little vinegar1 or a few grains of      
nitre4 ,tar water is strongly           
recommended1 and also the smoking of the
 dried leaves of stramonium1 commonly   
called the thorn-apple4   ,,astringent  
,,bolus1 proper to be taken in female   
complaints1 arising from excessive      
evacuations4 ,fifteen grains of powdered
 alum1 and five grains of gum kino1 made
 into a bolus with a little syrup1 and  

given every four or five hours till the 
discharge abates4   ,,astringent        
,,mixture1 in case of dysentery1 may be 
made of three ounces of cinnamon water1 
mixed with as much common water1 an     
ounce and a half of spirituous          
cinnamon-water1 and half an ounce of    
japonic confection4 ,a spoonful or two  
of this mixture may be taken every four 
hours1 after the necessary evacuations  
have been allowed1 and where the        
dysentery has not been of long standing1
 interposing every second or third day a
 dose of rhubarb4     ,b4   ,,bacon1    
though intended to be a cheap article of
 housekeeping1 is often1 through        
mismanagement1 rendered one of the most 
expensive4 ,generally twice as much is  
dressed as need be1 and of course there 
is a deal of waste4 ,when sent to table 
as an accompaniment to boiled poultry or
 veal1 a pound and a half is plenty for 
a dozen people4 ,bacon will boil better1
 and swell more freely1 if the rind is  
taken off before it is dressed2 and when

 excessively salt1 it should be soaked  
an hour or two in warm water4 ,if the   
bacon be dried1 pare off the rusty and  
smoked part1 trim it neatly on the under
 side1 and scrape the rind as clean as  
possible4 ,or take it up when           
sufficiently boiled1 scrape the under   
side1 and cut off the rind3 grate a     
crust of bread over it1 and place it a  
few minutes before the fire to brown4   
,two pounds will require to be boiled   
gently about an hour and a half1        
according to its thickness3 the hock or 
gammon being very thick1 will take more4
 ,see ,,dried ,,bacon4   ,,baking4 ,this
 mode of preparing a dinner is          
undoubtedly one of the cheapest and most
 convenient1 especially for a small     
family2 and the oven is almost the only 
kitchen which the poor man possesses4   
,much however depends on the care and   
ability of the baker3 in the country    
especially1 where the baking of dinners 
is not always considered as a regular   
article of business1 it is rather a     

hazardous experiment to send a valuable 
joint to the oven2 and more is often    
wasted and spoiled by the heedless      
conduct of the parish cook1 than would  
have paid for the boiling or roasting at
 home4 ,but supposing the oven to be    
managed with care and judgment1 there   
are many joints which may be baked to   
great advantage1 and will be found but  
little inferior to roasting4            
,particularly1 legs and loins of pork1  
legs of mutton1 fillets of veal1 and    
other joints1 if the meat be fat and    
good1 will be eaten with great          
satisfaction1 when they come from the   
oven4 ,a sucking pig is also well       
adapted to the purpose1 and is equal to 
a roasted one1 if properly managed4     
,when sent to the baker1 it should have 
its ears and tail covered with buttered 
paper fastened on1 and a bit of butter  
tied up in a piece of linen to baste the
 back with1 otherwise it will be apt to 
blister4 ,a goose should be prepared the
 same as for roasting1 placing it on a  

stand1 and taking care to turn it when  
it is half done4 ,a duck the same4 ,if a
 buttock of beef is to be baked1 it     
should be well washed1 after it has been
 in salt about a week1 and put into a   
brown earthen pan with a pint of water4 
,cover the pan tight over with two or   
three thicknesses of writing paper1 and 
give it four or five hours in a moderate
 oven4 ,brown paper should never be used
 with baked dishes2 the pitch and tar   
which it contains will give the meat a  
smoky bad taste4 ,previously to baking a
 ham1 soak it in water an hour1 take it 
out and wipe it1 and make a crust       
sufficient to cover it all over2 and if 
done in a moderate oven1 it will cut    
fuller of gravy1 and be of a finer      
flavour1 than a boiled one4 ,small      
cod-fish1 haddock1 and mackarel will    
bake well1 with a dust of flour and some
 bits of butter put on them4 ,large eels
 should be stuffed4 ,herrings and sprats
 are to be baked in a brown pan1 with   
vinegar and a little spice1 and tied    

over with paper4 ,these and various     
other articles may be baked so as to    
give full satisfaction1 if the oven be  
under judicious management4   ,,baked   
,,carp4 ,clean a large carp1 put in a   
,portuguese stuffing1 and sow it up4    
,brush it all over with the yolk of an  
egg1 throw on plenty of crumbs1 and drop
 on oiled butter to baste with4 ,place  
the carp in a deep earthen dish1 with a 
pint of stock1 a few sliced onions1 some
 bay leaves1 a bunch of herbs1 such as  
basil1 thyme1 parsley1 and both sorts of
 marjoram2 half a pint of port wine1 and
 six anchovies4 ,cover over the pan1 and
 bake it an hour4 ,let it be done before
 it is wanted4 ,pour the liquor from it1
 and keep the fish hot while you heat up
 the liquor with a good piece of butter 
rolled in flour1 a tea-spoonful of      
mustard1 a little cayenne1 and a        
spoonful of soy4 ,serve it on the dish1 
garnished with lemon and parsley1 and   
horse-radish1 and put the gravy into the
 sauce tureen4   ,,baked ,,custard4     

,boil a pint of cream and half a pint of
 milk with a little mace1 cinnamon and  
lemon peel4 ,when cold1 mix the yolks of
 three eggs1 and sweeten the custard4   
,make the cups or paste nearly full1 and
 bake them ten minutes4   ,,baked       
,,herrings4 ,wash and drain1 without    
wiping them2 and when drawn1 they should
 not be opened4 ,season with allspice in
 fine powder1 salt1 and a few whole     
cloves4 ,lay them in a pan with plenty  
of black pepper1 an onion1 and a few bay
 leaves4 ,add half vinegar and half     
small beer1 enough to cover them4 ,put  
paper over the pan1 and bake in a slow  
oven4 ,if it be wished to make them look
 red1 throw a little saltpetre over them
 the night before4   ,,baked ,,milk4 ,a 
very useful article may be made for     
weakly and consumptive persons in the   
following manner4 ,put a gallon of milk 
into a jar1 tie white paper over it1 and
 let it stand all night in the oven when
 baking is over4 ,next morning it will  
be as thick as cream1 and may be drank  

two or three times a day4   ,,baked     
,,pears4 ,those least fit to eat raw1   
are often the best for baking4 ,do not  
pare them1 but wipe and lay them on tin 
plates1 and bake them in a slow oven4   
,when done enough to bear it1 flatten   
them with a silver spoon2 and when done 
through1 put them on a dish4 ,they      
should be baked three or four times1 and
 very gently4   ,,baked ,,pike4 ,scale  
and open it as near the throat as       
possible1 and then put in the following 
stuffing4 ,grated bread1 herbs1         
anchovies1 oysters1 suet1 salt1 pepper1 
mace1 half a pint of cream1 four yolks  
of eggs2 mix all over the fire till it  
thickens1 and then sow it up in the     
fish4 ,little bits of butter should be  
scattered over it1 before it is sent to 
the oven4 ,serve it with gravy sauce1   
butter and anchovy4 ,in carving a pike1 
if the back and belly be slit up1 and   
each slice drawn gently downwards1 fewer
 bones will be given at table4   ,,baked
 ,,soup4 ,a cheap and plentiful dish for

 poor families1 or to give away1 may be 
made of a pound of any kind of meat cut 
in slices1 with two onions1 two carrots 
sliced1 two ounces of rice1 a pint of   
split peas1 or whole ones if previously 
soaked1 seasoned with pepper and salt4  
,put the whole into an earthen jug or   
pan1 adding a gallon of water3 cover it 
very close1 and bake it4   ,,balm       
,,wine4 ,boil three pounds of lump sugar
 in a gallon of water2 skim it clean1   
put in a handful of balm1 and boil it   
ten minutes4 ,strain it off1 cool it1   
put in some yeast1 and let it stand two 
days4 ,add the rind and juice of a      
lemon1 and let it stand in the cask six 
months4   ,,balsamic ,,vinegar4 ,one of 
the best remedies for wounds or bruises 
is the balsamic or anti-putrid vinegar1 
which is made in the following manner4  
,take a handful of sage leaves and      
flowers1 the same of lavender1 hyssop1  
thyme1 and savory2 two heads of garlic1 
and a handful of salt4 ,these are to be 
infused in some of the best white-wine  

vinegar2 and after standing a fortnight 
or three weeks1 it will be fit for use4 
,,banbury ,,cakes4 ,work a pound of     
butter into a pound of white-bread      
dough1 the same as for puff paste2 roll 
it out very thin1 and cut it into bits  
of an even form1 the size intended for  
the cakes4 ,moisten some powder sugar   
with a little brandy1 mix in some clean 
currants1 put a little of it on each bit
 of paste1 close them up1 and bake them 
on a tin4 ,when they are taken out1 sift
 some fine sugar over them4             
,,barberries1 when preserved for tarts1 
must be picked clean from the stalks1   
choosing such as are free from stones4  
,to every pound of fruit1 weigh three   
quarters of a pound of lump sugar2 put  
the fruit into a stone jar1 and either  
set it on a hot hearth1 or in a saucepan
 of water1 and let them simmer very     
slowly till soft4 ,then put them and the
 sugar into a preserving-pan1 and boil  
them gently fifteen minutes4--,to       
preserve barberries in bunches1 prepare 

some fleaks of white wool1 three inches 
long1 and a quarter of an inch wide4    
,tie the stalks of the fruit on the     
stick1 from within an inch of one end to
 beyond the other1 so as to make them   
look handsome4 ,simmer them in some     
syrup two successive days1 covering them
 each time with it when cold4 ,when they
 look clear1 they are simmered enough4  
,the third day1 they should be treated  
like other candied fruit4 ,see          
,,candied4   ,,barberry ,,drops4 ,cut   
off the black tops1 and roast the fruit 
before the fire1 till it is soft enough 
to pulp with a silver spoon through a   
sieve into a china bason4 ,then set the 
bason in a saucepan of water1 the top of
 which will just fit it1 or on a hot    
hearth1 and stir it till it grows thick4
 ,when cold1 put to every pint a pound  
and a half of double refined sugar1     
pounded and sifted through a lawn sieve1
 which must be covered with a fine      
linen1 to prevent waste while sifting4  
,beat the sugar and juice together three

 hours and a half if a large quantity1  
but two and a half for less4 ,then drop 
it on sheets of white thick paper1 the  
size of drops sold in the shops4 ,some  
fruit is not so sour1 and then less     
sugar is necessary4 ,to know when there 
is enough1 mix till well incorporated1  
and then drop4 ,if it run1 there is not 
enough sugar2 and if there be too much1 
it will be rough4 ,a dry room will      
suffice to dry them4 ,no metal must     
touch the juice but the point of a      
knife1 just to take the drop off the end
 of the wooden spoon1 and then as little
 as possible4   ,,barley ,,broth4 ,wash 
three quarters of a pound of ,scotch    
barley in a little cold water1 put it in
 a soup pot with a shin or leg of beef1 
or a knuckle of veal of about ten pounds
 weight1 sawn into four pieces4 ,cover  
it with cold water1 and set it on the   
fire2 when it boils skim it very clean1 
and put in two onions4 ,set it by the   
side of the fire to simmer very gently  
about two hours2 then skim off all the  

fat1 put in two heads of celery1 and a  
large turnip cut into small squares4    
,season it with salt1 let it boil an    
hour and a half longer1 and it is done4 
,take out the meat carefully with a     
slice1 cover it up and keep it warm by  
the fire1 and skim the broth well before
 it is put into the tureen4 ,this dish  
is much admired in ,scotland1 where it  
is regarded1 not only as highly         
nutricious1 but as a necessary article  
of domestic economy3 for besides the    
excellent soup thus obtained1 the meat  
also becomes an agreeable dish1 served  
up with sauce in the following manner4  
,reserve a quart of the soup1 put about 
an ounce of flour into a stewpan1 pour  
the liquor to it by degrees1 stirring it
 well together till it boils4 ,add a    
glass of port wine or mushroom ketchup1 
and let it gently boil up2 strain the   
sauce through a sieve over the meat1 and
 add to it some capers1 minced gherkins1
 or walnuts4 ,the flavour may be varied 
or improved1 by the addition of a little

 curry powder1 ragout1 or any other     
store sauces4   ,,barley ,,gruel4 ,wash 
four ounces of pearl barley1 boil it in 
two quarts of water and a stick of      
cinnamon1 till reduced to a quart4      
,strain and return it into the saucepan 
with some sugar1 and three quarters of a
 pint of port wine4 ,it may be warmed   
up1 and used as wanted4   ,,barley      
,,sugar4 ,this well known article of    
confectionary is made in the following  
manner4 ,put some common or clarified   
syrup into a saucepan with a spout1 such
 as for melting butter1 if little is    
wanted to be made1 and boil it till it  
comes to what is called carimel1        
carefully taking off whatever scum may  
arise2 and having prepared a marble     
stone1 either with butter or sweet oil1 
just sufficiently to prevent sticking1  
pour the syrup gently along the marble1 
in long sticks of whatever thickness may
 be desired4 ,while hot1 twist it at    
each end2 and let it remain till cold1  
when it will be fit for immediate use4  

,the rasped rind of lemon1 boiled up in 
the syrup1 gives a very agreeable       
flavour to barley sugar2 and indeed the 
best is commonly so prepared4   ,,barley
 ,,water4 ,wash a handful of common     
barley1 then simmer it gently in three  
pints of water1 with a bit of lemon     
peel4 ,or boil an ounce of pearl barley 
a few minutes to cleanse it1 and then   
put on it a quart of water4 ,simmer it  
an hour3 when half done1 put into it a  
piece of fresh lemon peel1 and one bit  
of sugar4 ,if likely to be thick1 add a 
quarter of a pint of water1 and a little
 lemon juice1 if approved4 ,this makes a
 very pleasant drink for a sick person2 
but the former is less apt to nauseate4 
,,basil ,,vinegar4 ,sweet basil is in   
full perfection about the middle of     
,august1 when the fresh green leaves    
should be gathered1 and put into a      
wide-mouthed bottle4 ,cover the leaves  
with vinegar1 and let them steep for ten
 days4 ,if it be wished to have the     
infusion very strong1 strain out the    

liquor1 put in some fresh leaves1 and   
let them steep for ten days more4 ,this 
is a very agreeable addition to sauces  
and soups1 and to the mixture usually   
made for salads4   ,,basilicon4 ,yellow 
basilicon is made of equal quantities of
 bees-wax1 white rosin1 and             
frankincense4 ,melt them together over a
 slow fire1 add the same weight of fresh
 lard1 and strain it off while it is    
warm4 ,this ointment is used for        
cleansing and healing wounds and ulcers4
   ,,basket ,,salt4 ,this fine and      
delicate article is chiefly made from   
the salt springs in ,cheshire1 and      
differs from the common brine salt1     
usually called sea salt1 not only in its
 whiteness and purity1 but in the       
fineness of its grain4 ,some families   
entertain prejudices against basket     
salt1 notwithstanding its superior      
delicacy1 from an idea1 which does not  
appear warranted1 that pernicious       
articles are used in its preparation2 it
 may therefore be proper to mention1    

that by dissolving common salt1 again   
evaporating into dryness1 and then      
reducing it to powder in a mortar1 a    
salt nearly equal to basket salt may be 
obtained1 fine and of a good colour1 and
 well adapted to the use of the table4  
,,bath ,,buns4 ,rub half a pound of     
butter into a pound of fine flour1 with 
five eggs1 and three spoonfuls of thick 
yeast4 ,set it before the fire to rise2 
then add a quarter of a pound of        
powdered sugar1 and an ounce of carraway
 seeds4 ,mix them well in1 roll it out  
in little cakes1 strew on carraway      
comfits1 and bake on tins4   ,,batter   
,,pudding4 ,rub by degrees three        
spoonfuls of fine flour extremely       
smooth1 into a pint of milk4 ,simmer    
till it thickens1 stir it in two ounces 
of butter1 set it to cool1 and then add 
the yolks of three eggs4 ,flour a wet   
cloth1 or butter a bason1 and put the   
batter into it4 ,tie it tight1 and      
plunge it into boiling water1 the bottom
 upwards4 ,boil it an hour and a half1  

and serve with plain butter4 ,if a      
little ginger1 nutmeg1 and lemon peel be
 added1 serve with sweet sauce4   ,,bean
 ,,bread4 ,blanch half a pound of       
almonds1 and put them into water to     
preserve their colour4 ,cut the almonds 
edgeways1 wipe them dry1 and sprinkle   
over them half a pound of fine loaf     
sugar pounded and sifted4 ,beat up the  
white of an egg with two spoonfuls of   
orange-flower water1 moisten the almonds
 with the froth1 lay them lightly on    
wafer paper1 and bake them on tins4     
,,bean ,,pudding4 ,boil and blanch some 
old green-beans1 beat them in a mortar1 
with very little pepper and salt1 some  
cream1 and the yolk of an egg4 ,a little
 spinach-juice will give a finer colour1
 but it is as good without4 ,boil it an 
hour1 in a bason that will just hold it2
 pour parsley and butter over1 and serve
 it up with bacon4   ,,bee ,,hives4     
,common bee hives made of straw are     
generally preferred1 because they are   
not likely to be overheated by the rays 

of the sun2 they will also keep out the 
cold better than wood1 and are cheaper  
than any other material4 ,as cleanliness
 however is of great consequence in the 
culture of these delicate and           
industrious insects1 the bottom or floor
 of the hive should be covered with     
gypsum or plaster of ,paris1 of which   
they are very fond2 and the outside of  
their habitation should be overspread   
with a cement made of two-thirds of     
cow-dung1 and one-third of ashes4 ,this 
coating will exclude noxious insects1   
which would otherwise perforate and     
lodge in the straw2 it will also secure 
the bees from cold and wet1 while it    
exhales an odour which to them is very  
grateful4 ,the inner part of the hive   
should be furnished with two thin pieces
 of oak1 or peeled branches of lime     
tree1 placed across each other at right 
angles1 which will greatly facilitate   
the construction of the combs1 and      
support them when filled with honey4 ,a 
good bee-hive ought to be so planned as 

to be capable of enlargement or         
contraction1 according to the number of 
the swarm2 to admit of being opened     
without disturbing the bees1 either for 
the purpose of cleaning it1 of freeing  
it from noxious insects1 or for the     
admission of a stock of provision for   
the winter4 ,it should also admit of the
 produce being removed without injury to
 the bees1 and be internally clean1     
smooth1 and free from flaws4 ,a hive of 
this description may easily be made of  
three or four open square boxes1        
fastened to each other with buttons or  
wooden pegs1 and the joints closed with 
cement4 ,the whole may be covered with a
 moveable roof1 projecting over the     
boxes to carry off the rain1 and kept   
firm on the top by a stone being laid   
upon it4 ,if the swarm be not very      
numerous1 two or three boxes will be    
sufficient4 ,they should be made of wood
 an inch thick1 that the bees and wax   
may be less affected by the changes of  
the atmosphere4 ,this hive is so easily 

constructed1 that it is only necessary  
to join four boards together in the     
simplest manner2 and a little cement    
will cover all defects4 ,within the     
upper part of the boxes1 two bars should
 be fixed across from one corner to     
another1 to support the combs4 ,at the  
lower end of each box in front1 there   
must be an aperture1 or door1 about an  
inch and an half wide1 and as high as is
 necessary for the bees to pass without 
obstruction4 ,the lowest is to be left  
open as a passage for the bees1 and the 
others are to be closed by a piece of   
wood fitted to the aperture4 ,a hive    
thus constructed may be enlarged or     
diminished1 according to the number of  
boxes2 and a communication with the     
internal part can readily be effected by
 removing the cover4   ,,bee ,,house4   
,an apiary or bee house should front the
 south1 in a situation between the      
extremes of heat and cold4 ,it should   
stand in a valley1 that the bees may    
with greater ease descend loaded on     

their return to the hive2 and near a    
dwelling-house1 but at a distance from  
noise and offensive smells2 surrounded  
with a low wall1 and in the vicinity of 
shallow water4 ,if there be no running  
stream at hand1 they ought to be        
supplied with water in troughs or pans1 
with small stones laid at the bottom1   
that the bees may alight upon them and  
drink4 ,they cannot produce either      
combs1 honey1 or food for their maggots1
 without water2 but the neighbourhood of
 rivers or ponds with high banks ought  
to be avoided1 or the bees will be blown
 into the water with high winds1 and be 
drowned4 ,care should also be taken to  
place the hives in a neighbourhood which
 abounds with such plants as will supply
 the bees with food2 such as the oak1   
the pine1 the willow1 fruit trees1      
furze1 broom1 mustard1 clover1 heath1   
and thyme1 particularly borage1 which   
produces an abundance of farina4 ,the   
garden in which the bee house stands1   
should be well furnished with scented   

plants and flowers1 and branchy shrubs1 
that it may be easy to hive the swarms  
which may settle on them4 ,see ,,bees1  
,,hiving1 c4   ,,beef4 ,in every sort of
 provisions1 the best of the kind goes  
the farthest2 it cuts out with most     
advantage1 and affords most nourishment4
 ,the best way to obtain a good article 
is to deal with shops of established    
credit4 ,you may perhaps pay a little   
more than by purchasing of those who    
pretend to sell cheap1 but you will be  
more than in proportion better served4  
,to prevent imposition more effectually1
 however1 it is necessary to form our   
own judgment of the quality and value of
 the articles to be purchased4 ,if the  
flesh of ox-beef is young1 it will show 
a fine smooth open grain1 be of a good  
red1 and feel tender4 ,the fat should   
look white rather than yellow1 for when 
that is of a deep colour1 the meat is   
seldom good4 ,beef fed with oil cakes is
 generally so1 and the flesh is loose   
and flabby4 ,the grain of cow-beef is   

closer1 and the fat whiter1 than that of
 ox-beef2 but the lean is not so bright 
a red4 ,the grain of bull-beef is closer
 still1 the fat hard and skinny1 the    
lean of a deep red1 and a stronger      
scent4 ,ox-beef is the reverse2 it is   
also the richest and the largest2 but in
 small families1 and to some tastes1    
heifer-beef as better still1 if finely  
fed4 ,in old meat there is a horny      
streak in the ribs of beef3 the harder  
that is1 the older3 and the flesh is not
 finely flavoured4   ,,beef ,,bouilli4  
,a term given to boiled beef1 which1    
according to the ,french fashion1 is    
simmered over a slow fire1 for the      
purpose of extracting a rich soup1 while
 at the same time the meat makes its    
appearance at table1 in possession of a 
full portion of nutricious succulence4  
,this requires nothing more than to stew
 the meat very slowly1 instead of       
keeping the pot quickly boiling1 and    
taking up the beef as soon as it is done
 enough4 ,meat cooked in this manner1   

affords much more nourishment than when 
dressed in the common way1 and is easy  
of digestion in proportion to its       
tenderness4 ,the leg or shin1 or the    
middle of a brisket of beef1 weighing   
seven or eight pounds1 is best adapted  
for this purpose4 ,put it into a soup   
pot or deep stewpan with cold water     
enough to cover it1 and a quart over4   
,set it on a quick fire to get the scum 
up1 which remove as it rises2 then put  
in two carrots1 two turnips1 two leeks1 
or two large onions1 two heads of       
celery1 two or three cloves1 and a      
faggot of parsley and sweet herbs4 ,set 
the pot by the side of the fire to      
simmer very gently1 till the meat is    
just tender enough to eat3 this will    
require four or five hours4 ,when the   
beef is done1 take it up carefully with 
a slice1 cover it up1 and keep it warm  
by the fire4 ,thicken a pint and a half 
of the beef liquor with three table     
spoonfuls of flour1 season it with      
pepper1 a glass of port wine or mushroom

 ketchup1 or both1 and pour it over the 
beef4 ,strain the soup through a hair   
sieve into a clean stewpan1 take off the
 fat1 cut the vegetables into small     
squares1 and add them to the soup1 the  
flavour of which may be heightened1 by  
adding a table-spoonful of ketchup4     
,,beef ,,broth4 ,if intended for sick   
persons1 it is better to add other kinds
 of meat1 which render it more          
nourishing and better flavoured4 ,take  
then two pounds of lean beef1 one pound 
of scrag of veal1 one pound of scrag of 
mutton1 some sweet herbs1 and ten pepper
 corns1 and put the whole into a nice   
tin saucepan1 with five quarts of water4
 ,simmer it to three quarts1 clear it   
from the fat when cold1 and add an onion
 if approved4 ,if there be still any fat
 remaining1 lay a piece of clean        
blotting or writing paper on the broth  
when in the bason1 and it will take up  
every particle of the fat4   ,,beef     
,,cakes1 chiefly intended for a         
side-dish of dressed meat4 ,pound some  

beef that is under done1 with a little  
fat bacon or ham4 ,season with pepper1  
salt1 a little shalot or garlick2 mix   
them well1 and make the whole into small
 cakes three inches long1 and half as   
wide and thick4 ,fry them to a light    
brown1 and serve them in good thick     
gravy4   ,,beef ,,cecils4 ,mince some   
beef with crumbs of bread1 a quantity of
 onions1 some anchovies1 lemon peel1    
salt1 nutmeg1 chopped parsley1 pepper1  
and a bit of warmed butter4 ,mix these  
over the fire a few minutes3 when cool  
enough1 make them into balls of the size
 and shape of a turkey's egg1 with an   
egg4 ,sprinkle them with fine crumbs1   
fry them of a yellow brown1 and serve   
with gravy1 as for ,beef ,olives4       
,,beef ,,collops4 ,cut thin slices of   
beef from the rump1 or any other tender 
part1 and divide them into pieces three 
inches long3 beat them with the blade of
 a knife1 and flour them4 ,fry the      
collops quick in butter two minutes2    
then lay them into a small stewpan1 and 

cover them with a pint of gravy4 ,add a 
bit of butter rubbed in flour1 pepper   
and salt1 a little bit of shalot shred  
very fine1 with half a walnut1 four     
small pickled cucumbers1 and a          
tea-spoonful of capers cut small4 ,be   
careful that the stew does not boil1 and
 serve in a hot covered dish4   ,,beef  
,,fricassee4 ,cut some thin slices of   
cold roast beef1 shred a handful of     
parsley very small1 cut an onion into   
quarters1 and put them all together into
 a stewpan1 with a piece of butter1 and 
some strong broth4 ,season with salt and
 pepper1 and simmer very gently for a   
quarter of an hour4 ,mix into it the    
yolks of two eggs1 a glass of port wine1
 and a spoonful of vinegar3 stir it     
quick1 rub the dish with shalot1 and    
turn the fricassee into it4   ,,beef    
,,gravy4 ,cover the bottom of a stewpan1
 clean and well-tinned1 with a slice of 
good ham or lean bacon1 four or five    
pounds of gravy beef cut in pieces1 an  
onion1 a carrot1 two cloves1 and a head 

of celery4 ,add a pint of broth or      
water1 cover it close1 and simmer it    
till the liquor is nearly all exhausted4
 ,turn it about1 and let it brown       
slightly and equally all over1 but do   
not suffer it to burn or stick to the   
pan1 for that would spoil the gravy4    
,then put in three quarts of boiling    
water2 and when it boils up1 skim it    
carefully1 and wipe off with a clean    
cloth what sticks round the edge and    
inside of the stewpan1 that the gravy   
may be delicately clean and clear4 ,let 
it stew gently by the side of the fire  
for about four hours1 till reduced to   
two quarts of good gravy4 ,take care to 
skim it well1 strain it through silk or 
muslin1 and set it in a cold place4     
,,beef ,,hams4 ,cut the leg of beef like
 a ham2 and for fourteen pounds weight1 
mix a pound of salt1 a pound of brown   
sugar1 an ounce of saltpetre1 and an    
ounce of bay salt4 ,put it into the     
meat1 turn and baste it every day1 and  
let it lie a month in the pickle4 ,then 

take it out1 roll it in bran1 and smoke 
it4 ,afterwards hang it in a dry place1 
and cut off pieces to boil1 or broil it 
with poached eggs4   ,,beef ,,hash4 ,cut
 some thin slices of beef that is       
underdone1 with some of the fat2 put it 
into a small stewpan1 with a little     
onion or shalot1 a little water1 pepper 
and salt4 ,add some of the gravy1 a     
spoonful of vinegar1 and of walnut      
ketchup3 if shalot vinegar be used1     
there will be no need of the onion nor  
the raw shalot4 ,the hash is only to be 
simmered till it is hot through1 but not
 boiled3 it is owing to the boiling of  
hashes and stews that they get hard4    
,when the hash is well warmed up1 pour  
it upon sippets of bread previously     
prepared1 and laid in a warm dish4      
,,beef ,,heart4 ,wash it carefully1     
stuff it as a hare1 and serve with rich 
gravy and currant-jelly sauce4 ,hash it 
with the same1 and add a little port    
wine4   ,,beef ,,olives4 ,take some cold
 beef that has not been done enough1 and

 cut slices half an inch thick1 and four
 inches square4 ,lay on them a forcemeat
 of crumbs of bread1 shalot1 a little   
suet or fat1 pepper and salt4 ,roll and 
fasten them with a small skewer1 put    
them into a stewpan with some gravy made
 of the beef bones1 or the gravy of the 
meat1 and a spoonful or two of water1   
and stew them till tender4 ,beef olives 
may also be made of fresh meat4   ,,beef
 ,,palates4 ,simmer them in water       
several hours1 till they will peel4     
,then cut the palates into slices1 or   
leave them whole1 and stew them in a    
rich gravy till they become as tender as
 possible4 ,season with cayenne1 salt   
and ketchup3 if the gravy was drawn     
clear1 add also some butter and flour4  
,if the palates are to be dressed white1
 boil them in milk1 and stew them in a  
fricassee sauce2 adding cream1 butter1  
flour1 mushroom powder1 and a little    
pounded mace4   ,,beef ,,pasty4 ,bone a 
small rump or part of a sirloin of beef1
 after hanging several days4 ,beat it   

well with a rolling pin2 then rub ten   
pounds of meat with four ounces of      
sugar1 and pour over it a glass of port1
 and the same of vinegar4 ,let it lie   
five days and nights2 wash and wipe the 
meat very dry1 and season it high with  
pepper and salt1 nutmeg and ,jamaica    
pepper4 ,lay it in a dish1 and to ten   
pounds add nearly one pound of butter1  
spreading it over the meat4 ,put a crust
 round the edges1 and cover with a thick
 one1 or it will be overdone before the 
meat is soaked3 it must be baked in a   
slow oven4 ,set the bones in a pan in   
the oven1 with no more water than will  
cover them1 and one glass of port1 a    
little pepper and salt1 in order to     
provide a little rich gravy to add to   
the pasty when drawn4 ,it will be found 
that sugar gives more shortness and a   
better flavour to meat than salt1 too   
great a quantity of which hardens2 and  
sugar is quite as good a preservative4  
,,beef ,,patties4 ,shred some dressed   
beef under done1 with a little fat2     

season with salt and pepper1 and a      
little shalot or onion4 ,make a plain   
paste1 roll it thin1 and cut it in shape
 like an apple puff4 ,fill it with      
mince1 pinch the edges1 and fry them of 
a nice brown4 ,the paste should be made 
with a small quantity of butter1 egg and
 milk4   ,,beef ,,pie4 ,season some     
cuttings of beef with pepper and salt1  
put some puff paste round the inside of 
the dish1 and lay in the meat4 ,add some
 small potatoes1 if approved1 fill up   
the dish with water1 and cover it with  
the paste4   ,,beef ,,pudding4 ,roll    
some fine steaks with fat between1 and a
 very little shred onion4 ,lay a paste  
of suet in a bason1 put in the rolled   
steaks1 cover the bason with a paste1   
and pinch the edges to keep in the      
gravy4 ,cover with a cloth tied close1  
and let the pudding boil slowly a       
considerable time4--,if for baking1 make
 a batter of milk1 two eggs and flour1  
or1 which is much better1 potatoes      
boiled1 and mashed through a cullender4 

,lay a little of it at the bottom of the
 dish1 then put in the steaks prepared  
as above1 and very well seasoned4 ,pour 
the remainder of the batter over them1  
and bake it4   ,,beef ,,sanders4 ,mince 
some beef small1 with onion1 pepper and 
salt1 and add a little gravy4 ,put it   
into scallop shells or saucers1 making  
them three parts full1 and fill them up 
with potatoes1 mashed with a little     
cream4 ,put a bit of butter on the top1 
and brown them in an oven1 or before the
 fire1 or with a salamander4 ,mutton may
 be made into sanders in the same way4  
,,beef ,,scallops4 ,mince some beef     
fine1 with onion1 pepper and salt1 and  
add a little gravy4 ,put the mince into 
scallop shells or saucers three parts   
full1 and fill them up with potatoes1   
mashed with a little cream4 ,lay a bit  
of butter on the tops1 and brown them in
 an oven1 or before the fire4   ,,beef  
,,steaks4 ,to have them fine1 they      
should be cut from a rump that has hung 
a few days4 ,broil them over a very     

clear or charcoal fire2 put into the    
dish a little minced shalot1 a          
table-spoonful of ketchup4 ,the steak   
should be turned often1 that the gravy  
may not be drawn out on either side4    
,this dish requires to be eaten so hot  
and fresh done1 that it is not in       
perfection if served with any thing     
else4 ,pepper and salt should be added  
when taking it off the fire1 and a bit  
of butter rubbed on at the moment of    
serving4 ,if accompanied with oyster    
sauce1 strain off the liquor from the   
oysters1 and throw them into cold water 
to take off the grit1 while you simmer  
the liquor with a bit of mace and lemon 
peel4 ,then put in the oysters1 stew    
them a few minutes1 add a little cream1 
and some butter rubbed in a bit of      
flour4 ,let them boil up once1 and throw
 the sauce over the steaks at the moment
 of sending the dish to table4   ,,beef 
,,stew4 ,cut into small pieces four or  
five pounds of beef1 with some hard fat4
 ,put these into a stewpan1 with three  

pints of water1 a little salt and       
pepper1 a sprig of sweet herbs1 and     
three cloves4 ,cover the pan very close1
 and let it stew four hours over a slow 
fire4 ,throw in some carrots and        
turnips1 cut into square pieces2 the    
white part of a leek1 with two heads of 
celery chopped fine2 a crust of bread1  
and two spoonfuls of vinegar4 ,when     
done1 put it into a deep dish1 set it   
over hot water1 and cover it close4     
,skim the gravy1 and put in a few       
pickled mushrooms2 thicken it with flour
 and butter1 make it hot1 and pour it   
over the beef4   ,,beef ,,tea4 ,cut a   
pound of fleshy beef into thin slices2  
simmer it with a quart of water twenty  
minutes1 after it has once boiled1 and  
been skimmed4 ,season it1 if approved2  
but a little salt only is sufficient4   
,,beef ,,vingrette4 ,cut a slice of     
under-done boiled beef three inches     
thick1 and a little fat4 ,stew it in    
half a pint of water1 a glass of white  
wine1 a bunch of sweet herbs1 an onion1 

and a bay leaf4 ,season it with three   
cloves pounded1 and pepper1 till the    
liquor is nearly wasted away1 turning it
 once4 ,serve it up cold4 ,strain off   
the gravy1 and mix it with a little     
vinegar for sauce4   ,,beer4 ,during the
 present ruinous system of taxation1 it 
is extremely difficult1 though highly   
desirable1 to procure a cheap and       
wholesome beverage1 especially for the  
labouring part of the community1 to whom
 it is as needful as their daily food4  
,beer that is brewed and drunk at home1 
is more pure and nutricious than what is
 generally purchased at an alehouse2 and
 those who cannot afford a better       
article1 may perhaps find it convenient 
to adopt the following method for       
obtaining some cheap drink for small    
families4--,to half a bushel of malt1   
add four pounds of treacle1 and three   
quarters of a pound of hops4 ,this will 
make twenty-five gallons of wholesome   
beer1 which will be fit for use in a    
fortnight2 but it is not calculated for 

keeping1 especially in warm weather4    
,beer brewed in this way will not cost  
one halfpenny a pint4 ,an agreeable     
table beer may be made ready for        
drinking in three or four days1         
consisting of treacle and water1        
fermented with a little yeast4 ,boil six
 or seven gallons of water1 pour it on  
the same quantity of cold water in a    
cask1 and a gallon of treacle4 ,stir    
them well together2 and when the        
fermentation is abated1 close the       
bung-hole in the usual way4 ,a little of
 the outer rind of an orange peel       
infused into the beer1 and taken out as 
soon as it has imparted a sufficient    
degree of bitterness1 will give it an   
agreeable flavour1 and assist in keeping
 the beer from turning sour4 ,a little  
gentian root boiled in the water1 either
 with or without the orange peel1 will  
give a wholesome and pleasant bitter to 
this beer4 ,a small quantity1 by way of 
experiment1 may be made thus4 ,to eight 
quarts of boiling water1 put one ounce  

of treacle1 a quarter of an ounce of    
ginger1 and two bay leaves4 ,let the    
whole boil a quarter of an hour2 then   
cool and work it with yeast1 the same as
 other beer4 ,another way to make a     
cheap malt liquor is to take a bushel of
 malt1 with as much water and hops as if
 two bushels of malt were allowed in the
 common way1 and put seven pounds of the
 coarsest brown sugar into the boiling  
wort4 ,this makes a very pleasant       
liquor2 is as strong1 and will keep as  
long without turning sour or flat1 as if
 two bushels had been employed4 ,twenty 
gallons of good beer may be made from a 
bushel of malt1 and three quarters of a 
pound of hops1 if care be taken to      
extract all their goodness4 ,for this   
purpose boil twenty-four gallons of     
water1 and steep the malt in it for     
three hours3 then tie up the hops in a  
hair cloth1 and boil malt1 hops1 and    
wort1 all together for three quarters of
 an hour1 which will reduce it to about 
twenty gallons4 ,strain it off1 and set 

it to work when lukewarm4 ,see          
,,brewing4--,as however it does not suit
 some persons to brew1 in any way       
whatever1 it may be necessary to add a  
few brief remarks on the distinguishing 
qualities of sound beer1 that persons   
may know what it is they purchase1 and  
how far their health may be affected by 
it4 ,wholesome beer then ought to be of 
a bright colour1 and perfectly          
transparent1 neither too high nor too   
pale4 ,it should have a pleasant and    
mellow taste1 sharp and agreeably       
bitter1 without being hard or sour4 ,it 
should leave no pungent sensation on the
 tongue2 and if drank in any tolerable  
quantity1 it must neither produce speedy
 intoxication1 nor any of the usual     
effects of sleep1 nausea1 headache1 or  
languor2 nor should it be retained too  
long after drinking it1 or be too       
quickly discharged4 ,if beer purchased  
at the alehouse be suspected of having  
been adulterated with the infusion of   
vitriol1 for the purpose of adding to   

its strength1 it may be detected by     
putting in a few nut galls1 which will  
immediately turn it black1 if it have   
been so adulterated2 and the beer ought 
by all means to be rejected1 as highly  
injurious to the constitution1 and may  
be fatal even to life itself4   ,,bees4 
,a hive of bees may be considered as a  
populous city1 containing thirty        
thousand inhabitants4 ,this community is
 in itself a monarchy1 composed of a    
queen1 of males which are the drones1   
and of working bees called neuters4 ,the
 combs being composed of pure wax1 serve
 as a magazine for their stores1 and a  
nursery for their young4 ,between the   
combs there is a space sufficient for   
two bees to march abreast1 and there are
 also transverse defiles by which they  
can more easily pass from one comb to   
another4--,the queen bee is             
distinguishable from the rest by the    
form of her body4 ,she is much longer1  
unwieldy1 and of a brighter colour1 and 
seldom leaves the parent hive2 but when 

she goes to settle a new colony1 all the
 bees attend her to the place of        
destination4 ,a hive of bees cannot     
subsist without a queen1 as she produces
 their numerous progeny2 and hence their
 attachment to her is unalterable4 ,when
 a queen dies1 the bees immediately     
cease working1 consume their honey1 fly 
about at unusual times1 and eventually  
pine away1 if not supplied with another 
sovereign4 ,the death of the queen is   
proclaimed by a clear and uninterrupted 
humming1 which should be a warning to   
the owner to provide the bees if        
possible with another queen1 whose      
presence will restore vigour and        
exertion2 of such importance is a       
sovereign to the existence and          
prosperity of this community4 ,it is    
computed that a pregnant queen bee      
contains about five thousand eggs1 and  
that she produces from ten to twelve    
thousand bees in the space of two       
months4--,drones are smaller than the   
queen1 but larger than the working bees1

 and when on the wing they make a       
greater noise4 ,their office is to      
impregnate the eggs of the queen after  
they are deposited in the cells2 but    
when this is effected1 as they become   
useless to the hive1 they are destroyed 
by the working bees and thrown out2 and 
having no sting1 they are without the   
power of resistance4 ,after the season  
of the encrease of the bees is past1 and
 when they attend to the collection of  
winter stores1 every vestige of the     
drones is destroyed to make room for the
 honey4 ,when drones are observed in a  
hive late in autumn1 it is usually a    
sign that the stock is poor4--,working  
bees compose the most numerous body of  
the state4 ,they have the care of the   
hive1 collect the wax and honey1        
fabricate the wax into combs1 feed the  
young1 keep the hive clean1 expel all   
strangers1 and employ themselves in     
promoting the general prosperity4 ,the  
working bee has two stomachs1 one to    
contain the honey1 and another for the  

crude wax4 ,among the different kinds of
 working bees1 those are to be preferred
 which are small1 smooth1 and shining1  
and of a gentle                         
disposition4--,considering the rich     
productions of these little insects1 and
 the valuable purposes to which they may
 be applied1 it is truly astonishing    
that so important an object in rural    
economy has been so little attended to  
by the inhabitants of this country4 ,in 
,egypt1 the cultivation of bees forms a 
leading object1 and their productions   
constitute a part of its riches4 ,about 
the end of ,october1 when sustenance    
cannot be provided for them at home1 the
 inhabitants of ,lower ,egypt embark    
their bees on the ,nile1 and convey them
 to the distant regions of ,upper       
,egypt1 when the inundation is          
withdrawn1 and the flowers are beginning
 to bud4 ,these insects are thus        
conducted through the whole extent of   
that fertile country2 and after having  
gathered all the rich produce of the    

banks of the ,nile1 are re-conducted    
home about the beginning of ,february4  
,in ,france also1 floating bee-hives are
 very common4 ,one barge contains from  
sixty to a hundred hives1 which are well
 defended from the inclemency of the    
weather4 ,thus the owners float them    
gently down the stream1 while they      
gather the honey from the flowers along 
its banks1 and a little bee-house yields
 the proprietors a considerable income4 
,at other times they convey bees by     
land1 to places where honey and wax may 
be collected4 ,the hives are fastened to
 each other by laths placed on a thin   
packcloth1 which is drawn up on each    
side and tied with packthread several   
times round their tops4 ,forty or fifty 
hives are then laid in a cart1 and the  
owner takes them to distant places where
 the bees may feed and work4 ,but       
without this labour the industrious bee 
might be cultivated to great advantage1 
and thousands of pounds weight of wax   
and honey collected1 which now are      

suffered to be wasted on the desert air1
 or perish unheeded amidst the flowers  
of the field4--,those whose attention   
may be directed to the subject by these 
remarks1 and who intend to erect an     
apiary1 should purchase the stocks      
towards the close of the year1 when bees
 are cheapest2 and such only as are full
 of combs1 and well furnished with bees4
 ,to ascertain the age of the hives it  
should be remarked1 that the combs of   
the last year are white1 while those of 
the former year acquire a darkish       
yellow4 ,where the combs are black1 the 
hive should be rejected as too old1 and 
liable to the inroads of vermin4 ,in    
order to obtain the greatest possible   
advantage from the cultivation of bees1 
it is necessary to supply them with     
every convenience for the support of    
themselves and their young4 ,and though 
it may be too much trouble to transport 
them to distant places1 in order to     
provide them with the richest food1 and 
to increase their abundant stores2 yet  

in some instances this plan might in    
part be adopted with considerable       
success4 ,it has been seen in ,germany1 
as well as in other parts of the        
continent1 that forty large bee hives   
have been filled with honey1 to the     
amount of seventy pounds each1 in one   
fortnight1 by their being placed near a 
large field of buck wheat in flower2 and
 as this and various other plants       
adapted to enrich the hive are to be    
found in many parts of ,england1 there  
is no reason why a similar advantage    
might not be derived from such an       
experiment4--,besides providing for them
 the richest food in summer1 in order to
 facilitate their labours1 it is equally
 necessary to attend to their           
preservation in the winter4 ,to guard   
against the effects of cold1 the bees   
should be examined during the winter2   
and if instead of being clustered       
between the combs1 they are found in    
numbers at the bottom of the hive1 they 
should be carried to a warmer place1    

where they will soon recover4 ,in very  
severe seasons1 lay on the bottom of an 
old cask the depth of half a foot of    
fine earth pressed down hard2 place the 
stool on this with the hive1 and cut a  
hole in the cask opposite to the        
entrance of the hive1 in which fix a    
piece of reed or hollow elder1 and then 
cover the whole with dry earth4 ,this   
will preserve a communication with the  
external air1 and at the same time keep 
out the cold4 ,the bees remaining in a  
torpid state during the winter1 they    
require but little food2 but as every   
sunny day revives and prompts them to   
exercise1 a small supply is necessary on
 these occasions4 ,many hives of bees   
which are supposed to have died of cold1
 have in reality perished by famine1    
especially when a rainy summer prevented
 them from collecting a sufficient store
 of provision4 ,hence the hives should  
be carefully examined in autumn1 and    
ought then to weigh at least eighteen   
pounds each4 ,when bees require to be   

fed1 the honey should be diluted with   
water1 and put into an empty comb1 split
 reeds1 or upon clear wood1 which the   
bees will suck perfectly dry4 ,but it is
 a much better way to replenish the weak
 hives in ,september1 with such a       
portion of combs filled with honey taken
 from other hives as may be deemed a    
sufficient supply4 ,this is done by     
turning up the weak hive1 cutting out   
the empty combs1 and placing full ones  
in their stead1 so secure as not to fall
 down when the hive is replaced4 ,if    
this be too troublesome1 a plate of     
honey may be set under the hive1 and    
straws laid across the plate1 covered   
with paper perforated with small holes1 
through which the bees will suck the    
honey without difficulty4--,these       
valuable insects are liable to various  
disorders1 both from the food they eat1 
from foreign enemies1 and from one      
another4 ,if they have fed greedily on  
the blossoms of the milk thistle or the 
elm1 it will render them incapable of   

working1 and the hive will be stained   
with filth4 ,the best cure in this case 
is pounded pomegranate seed1 moistened  
with sweet wine2 or raisins mixed with  
wine or mead1 and the infusion of       
rosemary4 ,when they are infested with  
vermin1 the hive must be cleansed1 and  
perfumed with a branch of pomegranate or
 the wild fig-tree1 which will          
effectually destroy them4 ,butterflies  
sometimes conceal themselves in the     
hives1 and annoy the bees2 but these    
intruders may easily be exterminated by 
placing lighted candles in deep tin pots
 between the hives1 as they will be     
attracted by the flame1 and so perish4  
,in order to extirpate wasps and hornets
 preying upon the honey1 it is only     
necessary to expose shallow vessels near
 the hive with a little water1 to which 
those depredators eagerly repair to     
quench their thirst1 and thus easily    
drown themselves4 ,to prevent bees of   
one society from attacking or destroying
 those of another1 which is frequently  

the case1 the following method may be   
tried4 ,let a board about an inch thick 
be laid on the bee bench1 and set the   
hive upon it with its mouth exactly on  
the edge4 ,the mouth of the hive should 
also be contracted to about an inch in  
length1 and a semicircular hole made in 
the board immediately under the mouth of
 the hive4 ,by this simple method1 the  
bees which come to make the attack will 
be foiled1 and constrained to act with  
great disadvantage4 ,if this do not     
succeed1 remove the hive to a distant   
part of the garden1 and to a more       
easterly or colder aspect1 which will   
frequently end the contest4--,when bees 
are to be taken up for the purpose of   
obtaining the wax and honey1 great care 
should be taken not to destroy the      
insects2 and for this end the following 
method is recommended4 ,the upper box on
 the hive1 which principally contains   
the honey1 is first to be taken off4    
,the joint should be loosened1 the      
cement scraped off1 and then a piece of 

iron wire to be drawn through the comb  
so as to divide it4 ,when the upper box 
is thus separated1 its cover is to be   
taken off and immediately placed on the 
second box1 which is now the highest4   
,having taken out the contents of the   
box which has been separated1 it is to  
be placed again on the stand1 under the 
lower box1 and its door only is to be   
left open4 ,if any bees remain in the   
box when taken away1 a little smoke will
 drive them out1 and they will quickly  
return to their own hive4 ,in this      
manner a second or a third box of honey 
may be removed in succession1 when the  
lower part of the hive appears to be    
full2 but care must be taken not to     
deprive the bees entirely of the stock  
which they have collected for the       
winter4 ,in taking up a common straw    
hive of bees1 the best way is to remove 
it into a darkened room1 that it may    
appear to the bees as if it were late in
 the evening4 ,then gently turning the  
hive bottom upwards1 and supporting it  

in that position1 cover it with an empty
 hive a little raised towards the       
window1 to give the bees sufficient     
light to guide their ascent4 ,keep the  
empty hive steadily supported on the    
edge of the full hive1 and strike the   
hand round the full hive to frighten the
 bees1 till they have nearly all        
ascended into the other4 ,the new hive  
containing the bees must be placed on   
the stand of the apiary1 to receive the 
absent bees as they return from the     
fields4   ,,beet ,,root4 ,this cooling  
and wholesome vegetable is good boiled1 
and sliced with a small quantity of     
onion1 or stewed with whole onions in   
the following manner4 ,boil the beet    
tender with the skin on1 slice it into a
 stewpan with a little broth and a      
spoonful of vinegar4 ,simmer it till the
 gravy is tinged with the colour2 then  
put it into a small dish1 and make a    
round of button onions1 first boiled    
tender4 ,take off the skin just before  
serving1 and let them be quite hot and  

clear4 ,or roast three large onions1 and
 peel off the outer skins till they look
 clear2 and serve round them the stewed 
beet root4 ,the root must not be broken 
before it is dressed1 or it will lose   
its colour1 and look ill4--,to preserve 
beet-root for winter use1 they should   
not be cleared from the earth1 but kept 
in layers of dry sand4   ,,beetles4     
,when these insects become troublesome  
in the house1 put some small lumps of   
quick lime into the chinks or holes of  
the wall from whence they issue1 or     
scatter it on the ground4 ,or at night1 
lay a spoonful of treacle on a piece of 
wood1 and float it in a pan of water3   
beetles are so fond of syrup1 that they 
will be drowned in attempting to get at 
it4 ,the common black beetle may also be
 extirpated by placing a hedgehog in the
 room1 during the summer nights2 or by  
laying a bundle of pea straw near their 
holes1 and afterwards burning it when   
the beetles have crept into it4         
,,benton ,,cakes4 ,mix a paste of flour1

 a little bit of butter1 and milk4 ,roll
 it as thin as possible1 and bake on a  
backstone over the fire1 or on a hot    
hearth4 ,another sort of ,benton        
tea-cakes are made like biscuits1 by    
rubbing into a pound of flour six ounces
 of butter1 and three large spoonfuls of
 yeast4 ,work up the paste with a       
sufficient quantity of new milk1 make it
 into biscuits1 and prick them with a   
clean fork4 ,or melt six or seven ounces
 of butter1 with a sufficient quantity  
of new milk warmed to make seven pounds 
of flour into a stiff paste4 ,roll it   
thin1 and make it into biscuits4        
,,benton ,,sauce4 ,grate some           
horse-radish1 or scrape it very fine4   
,add to it a little made mustard1 some  
pounded white sugar1 and four large     
spoonfuls of vinegar4 ,serve it up in a 
saucer3 this is good with hot or cold   
roast beef4   ,,bills ,,of ,,fare1 or   
list of various articles in season in   
different months4                       
,,january4----,poultry4 ,game1          

pheasants1 partridges1 hares1 rabbits1  
woodcocks1 snipes1 turkeys1 capons1     
pullets1 fowls1 chickens1 tame          
pigeons4--,fish4 ,carp1 tench1 perch1   
eels1 lampreys1 crayfish1 cod1 soles1   
flounders1 plaice1 turbot1 skate1       
thornback1 sturgeon1 smelts1 whitings1  
crabs1 lobsters1 prawns1                
oysters4--,vegetables4 ,cabbage1 savoys1
 coleworts1 sprouts1 brocoli1 leeks1    
onions1 beet1 sorrel1 chervil1 endive1  
spinach1 celery1 garlic1 potatoes1      
parsnips1 turnips1 shalots1 lettuces1   
cresses1 mustard1 rape1 salsify1 herbs  
dry and green4--,fruit4 ,apples1 pears1 
nuts1 walnuts1 medlars1 grapes4         
,,february1 ,,march4----,meat1 fowls and
 game1 as in ,january1 with the addition
 of ducklings and chickens4--,fish4 ,as 
the last two months1 except that cod is 
not thought so good1 from ,february to  
,july4--,vegetables4 ,the same as the   
former months1 with the addition of     
kidney beans4--,fruit4 ,apples1 pears1  
forced strawberries4  ,,april1 ,,may1   

,,june4----,meat4 ,beef1 mutton1 veal1  
lamb1 venison in ,june4----,poultry4    
,pullets1 fowls1 chickens1 ducklings1   
pigeons1 rabbits1 leverets4--,fish4     
,carp1 tench1 soles1 smelts1 eels1      
trout1 turbot1 lobsters1 chub1 salmon1  
herrings1 crayfish1 mackarel1 crabs1    
prawns1 shrimps4--,vegetables4 ,as      
before1 and in ,may1 early potatoes1    
peas1 radishes1 kidney beans1 carrots1  
turnips1 early cabbages1 cauliflowers1  
asparagus1 artichokes1 all sorts of     
forced sallads4--,fruit4 ,in ,june1     
strawberries1 cherries1 melons1 green   
apricots1 gooseberries and currants for 
tarts4 ,in ,july1 cherries1             
strawberries1 pears1 melons1            
gooseberries1 currants1 apricots1       
grapes1 nectarines1 peaches2 but most of
 these are forced4  ,,july1 ,,august1   
,,september4--,meat as                  
before4--,poultry4 ,pullets1 fowls1     
chickens1 rabbits1 pigeons1 green geese1
 leverets1 turkey poults1 plovers1      
wheatears1 and geese in                 

,september4--,fish4 ,cod1 haddock1      
flounders1 plaice1 skate1 thornback1    
mullets1 pike1 carp1 eels1 shellfish1   
except oysters2 mackarel the first two  
months1 but are not good in             
,august4--,vegetables4 ,beans1 peas1    
,french beans1 and various              
others4--,fruit4 ,in ,july1             
strawberries1 gooseberries1 pineapples1 
plums1 cherries1 apricots1 raspberries1 
melons1 currants1 damsons4 ,in ,august  
and ,september1 peaches1 plums1         
filberts1 figs1 mulberries1 cherries1   
apples1 pears1 nectarines1 grapes1      
pines1 melons1 strawberries1 medlars1   
quinces1 morella cherries1 damsons1 and 
various plums4  ,,october4--,meat as    
before1 and doe-venison4----,poultry4   
,game1 pheasants1 fowls1 partridges1    
larks1 hares1 dotterels1 wild ducks1    
teal1 snipes1 widgeon1 grouse4--,fish4  
,dories1 smelts1 pike1 perch1 holibets1 
brills1 carp1 salmon trout1 barbel1     
gudgeons1 tench1                        
shellfish4--,vegetables4 ,as in         

,january1 ,french beans1 runners1       
windsor beans4----,fruit4 ,peaches1     
pears1 figs1 bullace1 grapes1 apples1   
medlars1 damsons1 filberts1 nuts1       
walnuts1 quinces1 services4             
,,november4--,meat4 ,beef1 mutton1 veal1
 pork1 house lamb1 doe venison1 poultry 
and game4 ,fish as the last             
month4--,vegetables4 ,carrots1 turnips1 
parsnips1 potatoes1 skirrets1 onions1   
leeks1 shalots1 cabbage1 savoys1        
colewort1 spinach1 cardoons1 cresses1   
endive1 celery1 lettuces1 salad1        
herbs4--,fruit4 ,pears1 apples1 nuts1   
walnuts1 bullace1 chesnuts1 medlars1    
grapes4  ,,december4--,meat4 ,beef1     
mutton1 veal1 house lamb1 pork and      
venison4--,poultry4 ,game1 turkeys1     
geese1 pullets1 pigeons1 capons1 fowls1 
chickens1 rabbits1 hares1 snipes1       
woodcocks1 larks1 pheasants1 partridges1
 sea-fowls1 guinea-fowls1 wild ducks1   
teal1 widgeon1 dotterels1 dunbirds1     
grouse4--,fish4 ,turbot1 cod1 holibets1 
soles1 gurnets1 sturgeon1 carp1         

gudgeons1 codlings1 eels1 dories1       
shellfish4--,vegetables4 ,as in the last
 month2 asparagus forced4--,fruit4 ,as  
the last1 except bullace4   ,,birch     
,,wine4 ,the season for obtaining the   
liquor from birch trees1 is in the      
latter end of ,february or the beginning
 of ,march1 before the leaves shoot out1
 and as the sap begins to rise4 ,if the 
time be delayed1 the juice will grow too
 thick to be drawn out4 ,it should be as
 thin and clear as possible4 ,the method
 of procuring the juice is by boring    
holes in the trunk of the tree1 and     
fixing in facets made of elder2 but care
 should be taken not to tap it in too   
many places at once1 for fear of        
injuring the tree4 ,if the tree is      
large1 it may be bored in five or six   
places at once1 and bottles are to be   
placed under the apertures to receive   
the sap4 ,when four or five gallons have
 been extracted from different trees1   
cork the bottles very close1 and wax    
them till the wine is to be made1 which 

should be as soon as possible after the 
sap has been obtained4 ,boil the sap1   
and put four pounds of loaf sugar to    
every gallon1 also the rind of a lemon  
cut thin2 then boil it again for nearly 
an hour1 skimming it well all the time4 
,into a cask that will contain it1 put a
 lighted brimstone match1 stop it up    
till the match is burnt out1 and then   
pour the liquor into it as quickly as   
possible4 ,when nearly cold1 work it    
with a toast spread with yeast1 and let 
it stand five or six days1 stirring it  
two or three times a-day4 ,put the bung 
lightly in till it has done working2    
then close it down1 and let it stand two
 or three months4 ,the wine may then be 
bottled1 and will be fit for use in     
about a week4 ,it makes a rich and      
salutary cordial1 and its virtues are   
much relied on in consumptive and       
scorbutic cases4   ,,biscuit ,,cake4    
,one pound of flour1 five eggs well     
beaten and strained1 eight ounces of    
sugar1 a little rose or orange flower   

water4 ,beat the whole thoroughly1 and  
bake it one hour4   ,,biscuits4 ,to make
 hard biscuits1 warm two ounces of      
butter in as much skimmed milk as will  
make a pound of flour into a very stiff 
paste4 ,beat it with a rolling pin1 and 
work it very smooth4 ,roll it thin1 and 
cut it into round biscuits4 ,prick them 
full of holes with a fork1 and about six
 minutes will bake them4--,for plain and
 very crisp biscuits1 make a pound of   
flour1 the yolk of an egg1 and some     
milk1 into a very stiff paste4 ,beat it 
well1 and knead it quite smooth2 roll   
the paste very thin1 and cut it into    
biscuits4 ,bake them in a slow oven till
 quite dry and crisp4--,to preserve     
biscuits for a long time sweet and good1
 no other art is necessary than packing 
them up in casks well caulked1 and      
carefully lined with tin1 so as to      
exclude the air4 ,the biscuits should be
 laid as close as possible2 and when it 
is necessary to open the cask1 it must  
be speedily closed again with care4 ,sea

 bread may also be preserved on a long  
voyage1 by being put into a bag which   
has been previously soaked in a quantity
 of liquid nitre1 and dried4 ,this has  
been found to preserve the biscuits from
 the fatal effects of the wevil1 and    
other injurious insects1 which are      
destructive to this necessary article of
 human sustenance4   ,,bitters4 ,bruise 
an ounce of gentian root1 and two drams 
of cardamom seeds together3 add an ounce
 of lemon peel1 and three drams of      
,seville orange peel4 ,pour on the      
ingredients a pint and half of boiling  
water1 and let it stand an hour closely 
covered3 then pour off the clear liquor1
 and a glass of it taken two or three   
times a day will be found an excellent  
bitter for the stomach4--,or slice an   
ounce of gentian root1 and add half a   
dram of snakes' root bruised1 half a    
dram of saffron1 three quarters of a    
dram of cardamom seeds1 and the same of 
cochineal bruised together1 and the peel
 of three ,seville oranges4 ,steep the  

ingredients in a pint of brandy fourteen
 days1 shaking them together frequently2
 then strain the tincture through a     
piece of muslin1 and a tea-spoonful in a
 glass of wine may be taken two or three
 times a day4   ,,black ,,butter4 ,boil 
a pound of moist sugar with three pounds
 of gooseberries1 currants1 raspberries1
 and cherries1 till reduced to half the 
quantity4 ,put it into pots covered with
 brandy paper1 and it will be found a   
pleasant sweetmeat4   ,,black ,,caps4   
,divide and core some fine large apples1
 put them in a shallow pan1 strew white 
sugar over1 and bake them4 ,boil a glass
 of wine1 the same of water1 and sweeten
 it for sauce4 ,or1 take off a slice    
from the stalk end of some apples1 and  
core without paring them4 ,mix with     
grated lemon1 and a few cloves in fine  
powder1 as much sugar as will sweeten   
them4 ,stuff the holes as close as      
possible with this1 and turn the flat   
end down on a stewpan2 set them on a    
very slow fire1 with some raisin wine   

and water4 ,cover them close1 and now   
and then baste them with the liquor3    
when done enough1 black the tops with a 
salamander4   ,,black ,,ink4 ,infuse in 
a gallon of rain or soft water1 a pound 
of blue galls bruised1 and keep it      
stirring for three weeks4 ,then add four
 ounces of green copperas1 four ounces  
of logwood chips1 six ounces of gum     
arabac1 and a glass of brandy4--,to make
 ink of a superior quality1 and fit for 
immediate use1 prepare the following    
ingredients4 ,four ounces of blue galls1
 two ounces of chipped logwood1 two of  
sulphate of iron1 one ounce and a half  
of gum arabac1 half an ounce of sulphate
 of copper1 and half an ounce of brown  
sugar4 ,boil the galls and logwood in   
six pints of spring or distilled water1 
until nearly three pints of water are   
evaporated1 then strain it through a    
piece of flannel4 ,powder the salts in a
 mortar1 dissolve the gum in a little   
warm water1 then mix the whole together1
 and shake it frequently for two or     

three days2 during which time expose it 
to the air1 and it will become blacker4 
,decant the liquor into stone bottles   
well corked1 and it will be fit for use 
directly4 ,those who wish to avoid the  
trouble of such a process1 will find an 
excellent substitute in ,walkden's ,ink 
,powder ready prepared1 with directions 
how to use it4 ,if a cup of sweet wort  
be added to two papers of the powder1 it
 will give it the brightness of japan   
ink4   ,,black ,,lead4 ,the best        
preparation for cleaning cast-iron      
stoves is made of black lead1 mixed with
 a little common gin1 or the dregs of   
port wine1 and laid on the stove with a 
piece of linen rag4 ,then with a clean  
brush1 not too hard1 and dipped in some 
dried black lead powder1 rub the stove  
till it comes to a beautiful brightness4
 ,this will produce a much finer black  
varnish on the cast-iron1 than either   
boiling the black lead with small beer  
and soap1 or mixing it with white of    
egg1 as is commonly practised4   ,,black

 ,,paper1 for drawing patterns1 may     
easily be made in the following manner4 
,mix and smooth some lamp-black and     
sweet oil1 with a piece of flannel4     
,cover a sheet or two of large writing  
paper with this mixture1 then dab the   
paper dry with a rag of fine linen1 and 
prepare it for future use by putting the
 black side on another sheet of paper1  
and fastening the corners together with 
a small pin4 ,when wanted to draw1 lay  
the pattern on the back of the black    
paper1 and go over it with the point of 
a steel pencil4 ,the black paper will   
then leave the impression of the pattern
 on the under sheet1 on which you must  
now draw it with ink4 ,if you draw      
patterns on cloth or muslin1 do it with 
a pen dipped in a bit of stone blue1 a  
bit of sugar1 and a little water1 mixed 
smooth in a tea cup1 in which it will be
 always ready for use4   ,,black        
,,puddings4 ,the pig's blood must be    
stirred with a little salt till it is   
cold4 ,put a full quart of it to a quart

 of whole grits1 and let it stand all   
night4 ,soak the crumb of a quartern    
loaf in rather more than two quarts of  
new milk made hot4 ,in the meantime     
prepare the guts by washing1 turning and
 scraping1 with salt and water1 and     
changing the water several times4 ,chop 
fine a little winter savoury and thyme1 
a good quantity of pennyroyal1 pepper   
and salt1 a few cloves1 some allspice1  
ginger and nutmeg4 ,mix these all       
together1 with three pounds of beef     
suet1 and six eggs well beaten and      
strained4 ,have ready some hog's fat cut
 into large bits2 and as the skins are  
filling with the pudding1 put in the fat
 at intervals4 ,tie up in links only    
half filled1 and boil in a large kettle1
 pricking them as they swell1 or they   
will burst4 ,when boiled1 lay them      
between clean cloths till cold1 and hang
 them up in the kitchen4 ,when to be    
used1 scald them a few minutes in water2
 wipe1 and put them into a ,dutch oven4 
,if there be not skins enough1 put the  

stuffing into basins1 and boil it       
covered with floured cloths4 ,slice and 
fry it when used4--,another way is1 to  
soak all night a quart of bruised grits 
in as much boiling-hot milk as will     
swell them1 and leave half a pint of    
liquid4 ,chop a quantity of pennyroyal1 
savoury and thyme2 add salt and pepper1 
and allspice finely powdered4 ,mix the  
above with a quart of the blood1        
prepared as before directed2 clean the  
skins thoroughly1 half fill them with   
the stuffing1 put in as much of the leaf
 fat of the pig as will make it pretty  
rich1 and boil as before directed4 ,a   
small quantity of leeks finely shred and
 well mixed1 is a great improvement4--,a
 superior article may be made as        
follows3 boil a quart of half-grits in  
as much milk as will swell them to the  
utmost1 drain them and add a quart of   
blood1 a pint of rich cream1 a pound of 
suet1 some mace1 nutmeg1 allspice1 and  
four cloves1 all in fine powder4 ,and   
two pounds of hog's leaf cut into dice1 

two leeks1 a handful of parsley1 ten    
leaves of sage1 a large handful of      
pennyroyal1 and a sprig of thyme and    
knotted marjoram1 all finely minced2    
eight eggs well beaten1 half a pound of 
bread crumbs scalded in a pint of milk1 
with pepper and salt4 ,soak and clean   
the skins in several waters1 last of all
 in rose-water1 and half fill them with 
the stuffing4 ,tie the skins in links1  
boil and prick them with a clean fork1  
to prevent their breaking1 and cover    
them with a clean cloth till cold4      
,,blackberry ,,jam4 ,put some red1 but  
not ripe1 blackberries into a jar1 and  
cover it up closely4 ,set the jar in a  
kettle or deep stewpan of water over the
 fire1 as a water bath2 and when it has 
simmered five or six hours1 force the   
juice through a sieve4 ,to every pint of
 juice1 add two pounds of powdered      
loaf-sugar1 boiling and scumming it in  
the same manner as for any other jam or 
jelly4 ,this simple article is said to  
afford effectual relief in cases of     

stone or gravel3 a tea-spoonful to be   
taken every night1 and repeated in the  
morning1 if necessary4 ,a good jam may  
also be made of ripe blackberries1 in a 
similar manner2 and both1 like other    
jams1 should be kept in jars1 closely   
tied over with brandy paper4            
,,blackberry ,,wine4 ,pick and clean a  
quantity of ripe blackberries2 to every 
quart of fruit1 add a quart of cold     
water which has first been boiled4      
,bruise them well1 and let the whole    
stand twenty-four hours1 stirring it    
occasionally during that time4 ,express 
all the juice and run it through a sieve
 or jelly bag1 on a pound and a half of 
sugar to each gallon of liquid4 ,stir it
 till thoroughly dissolved1 put it in a 
well seasoned barrel1 add a little      
dissolved isinglass1 and let it remain  
open till the next day2 then bung it up4
 ,this makes a pleasant wine1 which may 
be bottled off in about two months4     
,,blacking for shoes is made of four    
ounces of ivory black1 three ounces of  

the coarsest sugar1 a table-spoonful of 
sweet oil1 and a pint of small beer1    
gradually mixed together cold4          
,,blacking ,,balls4 ,portable           
shoe-blacking1 in the form of cakes or  
balls1 is made in the following manner4 
,take four ounces of mutton suet1 one   
ounce of bees-wax1 one of sweet oil1 and
 a dram each of powdered sugar-candy and
 gum-arabac4 ,melt them well together   
over a slow fire2 add a spoonful of     
turpentine1 and lamp-black sufficient to
 give it a good black colour4 ,while hot
 enough to run1 make the composition    
into a ball1 by pouring it into a tin   
mould2 or let it stand till nearly cold1
 and then it may be moulded into any    
form by the hand4   ,,blade-,,bone ,,of 
,,pork4 ,cut it from the bacon-hog1 with
 a small quantity of meat upon it1 and  
lay it on the gridiron4 ,when nearly    
done pepper and salt it4 ,add a piece of
 butter1 and a tea-spoonful of mustard2 
and serve it up quickly4 ,this dish is  
much admired in ,somersetshire4 ,a      

blade-bone of mutton may be dressed in  
the same way4   ,,blamange4 ,boil two   
ounces of isinglass half an hour1 in a  
pint and half of water1 and strain off  
the cream4 ,sweeten it1 and add some    
peach water1 or a few bitter almonds2   
let it boil up once1 and put it into    
what forms you please4 ,be sure to let  
the blamange settle before you turn it  
into the forms1 or the blacks will      
remain at the bottom of them1 and be on 
the top of the blamange when taken out  
of the moulds4 ,if not to be very stiff1
 a little less isinglass will do4--,for 
,yellow ,blamange1 pour a pint of       
boiling water upon an ounce of          
isinglass1 and the peel of one lemon4   
,when cold1 sweeten with two ounces of  
fine sugar3 add a quarter of a pint of  
white wine1 the yolks of four eggs1 and 
the juice of one lemon4 ,stir all       
together1 and let it boil five minutes3 
strain through a bag1 and put into cups4
   ,,blankets1 if not in constant use1  
are liable to be moth-eaten4 ,to prevent

 this1 they should be folded and laid   
under feather beds that are in use1 and 
occasionally shaken4 ,when soiled1 they 
should be washed1 not scoured3 and well 
dried before they are laid by1 or they  
will breed moths4   ,,bleaching ,,of    
,,straw4 ,this is generally done by the 
fumes of sulphur1 in a place enclosed   
for that purpose3 but to render the     
straw very white1 and encrease its      
flexibility in platting1 it should be   
dipped in a solution of oxygenated      
muriatic acid1 saturated with potash4   
,oxygenated muriate of lime will also   
answer the purpose4 ,to repair straw    
bonnets1 they must be carefully ripped  
to pieces2 the plat should be bleached  
with the above solution1 and made up    
afresh4   ,,blue ,,ink4 ,dissolve an    
ounce of finely powdered verdigris1 and 
half an ounce of cream of tartar1 in    
three ounces of water4 ,this will make a
 fine blue writing ink1 which has the   
singular property of giving to an iron  
nail1 immersed in it for twenty-four    

hours1 a beautiful green colour4        
,,boarded ,,floors will preserve a      
beautiful appearance1 if treated in the 
following manner4 ,after washing them   
very clean with soda and warm water1 and
 a brush1 wash them with a large sponge 
and clean water1 observing that no spot 
be left untouched4 ,be careful to clean 
straight up and down1 not crossing from 
board to board3 then dry with clean     
cloths1 rubbing hard up and down the    
same way4 ,the floors should not be     
often wetted1 but very thoroughly when  
done2 and once a week dry-rubbed with   
hot sand1 and a heavy brush1 the right  
way of the boards4 ,if oil or grease    
have stained the floor1 make a strong   
lye of pearl-ashes and soft water1 and  
add as much unslaked lime as it will    
take up4 ,stir it together1 and then let
 it settle a few minutes2 bottle it1 and
 stop it close4 ,when used1 lower it    
with a little water1 and scour the part 
with it4 ,if the liquor lie long on the 
boards1 it will extract their colour2 it

 must therefore be done with care and   
expedition4 ,stone work may be freed    
from stains in the same way4            
,,bockings4 ,mix three ounces of        
buck-wheat flour with a tea-cupful of   
warm milk1 and a spoonful of yeast4 ,let
 it rise before the fire about an hour2 
then mix four eggs well beaten1 and as  
much milk as will make the batter the   
usual thickness for pancakes1 and fry   
them in the same manner4   ,,boiling4   
,cleanliness here is of great           
consequence2 and for this purpose all   
culinary vessels should be made of iron1
 or of other metals well tinned4 ,the   
pernicious effects of copper or brass   
may be perceived by rubbing the hand    
round the inside of a pot or kettle made
 of either of those metals1 and which   
has been scoured clean and fit for use2 
for though it may not discolour the     
hand1 yet it will cause an offensive    
smell1 and must in some degree affect   
every article which is put into it4 ,if 
copper or brass be used1 they should be 

well cleaned1 and nothing suffered to   
remain in the vessels longer than is    
necessary for the purposes of cooking4  
,in small families however1 block-tin   
saucepans and boilers are much to be    
preferred1 as lightest and safest4 ,if  
proper care be taken of them1 and they  
are well dried after being cleaned1 they
 are also by far the cheapest2 the      
purchase of a new tin saucepan being    
little more than the expense of tinning 
a copper one4 ,care should be taken to  
have the covers of boiling pots fit     
close1 not only to prevent an           
unnecessary evaporation of the water1   
but that the smoke may not insinuate    
itself under the edge of the lid1 and   
give the meat a bad taste4 ,a trivet or 
fish drainer placed in the boiler to lay
 the meat on1 and to raise it an inch   
and a half from the bottom1 will prevent
 that side of it which comes next the   
bottom from being done too much1 and the
 lower part of the meat will be as      
delicately done as any other4 ,instead  

of a trivet1 four skewers stuck into the
 meat transversely will answer the      
purpose1 or a soup plate whelmed the    
wrong side upwards4 ,with good          
management it will take less fire for   
boiling than for roasting1 but it should
 be kept to a regular pitch1 so as to   
keep the pot gently boiling all the     
time4 ,if it boils too fast1 it will    
harden the meat1 by extracting too much 
of the gravy2 but if it be allowed to   
simmer only1 or to boil gently1 it will 
become rich and tender4 ,the scum must  
be carefully taken off as soon as the   
water boils1 or it will sink and        
discolour the meat4 ,the oftener it is  
scummed1 and the cleaner the top of the 
water is kept1 the cleaner will be the  
meat2 and if a little cold water be     
occasionally thrown in1 it will bring up
 the remainder of the scum to the       
surface4 ,neither mixing milk with the  
water nor wrapping up the meat in a     
cloth are necessary1 if the scum be     
attentively removed2 and the meat will  

have a more delicate colour1 and a finer
 flavour1 if boiled in clear water only4
 ,the general rule for boiling is to    
allow a quarter of an hour to a pound of
 meat2 but if it be boiled gently or    
simmered only1 which is by far the      
superior way1 twenty minutes to the     
pound will scarcely be found too much4  
,at the same time care must be taken to 
keep the pot constantly boiling1 and not
 to suffer the meat to remain in after  
it is done enough1 or it will become    
sodden1 and lose its flavour4 ,the      
quantity of water is regulated by the   
size of the meat2 sufficient to cover   
it1 but not to drown it2 and the less   
water1 the more savoury will the meat   
be1 and the better the broth4 ,it is    
usual to put all kinds of fresh meat    
into hot water1 and salt meat into cold 
water2 but if the meat has been salted  
only a short time it is better to put it
 in when the water boils1 or it will    
draw out too much of the gravy4 ,lamb1  
veal1 and pork require rather more      

boiling than other meat1 to make them   
wholesome4 ,the hind quarters of most   
animals require longer time to dress    
than the fore quarters1 and all kinds of
 provision require more time in frosty  
weather than in summer4 ,large joints of
 beef and mutton are better a little    
underdone2 they make the richer hash2   
but meat that is fresh slain will remain
 tough and hard1 in whatever way it may 
be cooked4 ,all meat should be washed   
clean before it is put into the boiler1 
but salt meat especially4 ,a ham of     
twenty pounds will take four hours and a
 half in boiling1 and others in         
proportion4 ,a dried tongue1 after being
 soaked1 will take four hours boiling3 a
 tongue out of pickle1 from two hours   
and a half to three hours1 or more if   
very large3 it must be judged by its    
feeling quite tender4 ,boiling is in    
general the most economical mode of     
cooking1 if care be taken to preserve   
the broth1 and apply it to useful       
purposes4   ,,boiled ,,bacon4 ,soak it1 

and take off the rind before boiling4 ,a
 pound of bacon boiled without the skin 
will weigh an ounce heavier than a pound
 boiled with it4 ,fat bacon should be   
put into hot water1 and lean into cold  
water1 when it is to be dressed4 ,young 
bacon will boil in about three quarters 
of an hour4 ,grate some toasted bread   
over it1 and set it near the fire to    
brown it a little1 before it is sent to 
table4   ,,boiled ,,beef4 ,when the     
water boils put in the meat1 whether    
beef or mutton1 and take off the scum as
 it rises4 ,if the scum be suffered to  
sink1 it will stick to the meat1 and    
spoil its colour4 ,turnips1 greens1     
potatoes1 or carrots with the beef1 and 
caper sauce with the mutton4   ,,boiled 
,,custard4 ,set a pint of cream over a  
slow fire1 adding two ounces of sugar1  
and the rind of a lemon4 ,take it off   
the fire as soon as it begins to simmer2
 as the cream cools1 add by degrees the 
yolks of eight eggs well beaten1 with a 
spoonful of orange water4 ,stir it      

carefully over a slow fire till it      
almost boils1 and strain it quickly     
through a piece of thin muslin4 ,put it 
into cups1 and serve it up cold4        
,,boiled ,,duck4 ,choose a fine fat     
duck1 salt it two days1 and boil it     
slowly in a cloth4 ,serve it with onion 
sauce1 but melt the butter with milk    
instead of water4   ,,boiled ,,eels4    
,the small ones are best1 provided they 
are bright1 and of a good colour4 ,after
 they are skinned1 boil them in a small 
quantity of water1 with a quantity of   
parsley1 which with the liquor should be
 sent to table with them4 ,serve chopped
 parsley and butter for sauce4          
,,boiled ,,fowl4 ,for boiling1 choose   
those that are not black-legged4 ,pick  
them nicely1 singe1 wash1 and truss     
them4 ,flour them1 and put them into    
boiling water3 half an hour will be     
sufficient for one of middling size4    
,serve with parsley and butter2 oyster1 
lemon1 liver1 or celery sauce4 ,if for  
dinner1 ham1 tongue or bacon is usually 

served with them1 and also              
greens4--,when cooked with rice1 stew   
the fowl very slowly in some clear      
mutton broth well skimmed1 and seasoned 
with onion1 mace1 pepper and salt4      
,about half an hour before it is ready1 
put in a quarter of a pint of rice well 
washed and soaked4 ,simmer it till it is
 quite tender1 strain it from the broth1
 and put the rice on a sieve before the 
fire4 ,keep the fowl hot1 lay it in the 
middle of the dish1 and the rice round  
it without the broth4 ,the broth will be
 nice by itself1 but the less liquor the
 fowl is done with the better4 ,gravy1  
or parsley and butter1 for sauce4       
,,boiled ,,ham4 ,soak the ham in cold   
water the night before it is to be      
dressed1 scrape it clean1 and put it    
into the boiler with cold water4 ,skim  
the liquor while boiling2 let it not    
boil fast1 but simmer only1 and add a   
little cold water occasionally for this 
purpose4 ,when the ham is done1 take it 
up1 pull off the skin carefully1 and    

grate a crust of bread over it so as to 
cover it tolerably thick4 ,set it before
 the fire1 or put it into the oven till 
the bread is crisp2 garnish it with     
carrots1 or any thing that is in season4
 ,a ham of twenty pounds will require   
five hours boiling1 and others in       
proportion4   ,,boiled ,,leg ,,of       
,,pork4 ,salt it eight or ten days2 and 
when it is to be dressed1 weigh it4 ,let
 it lie half an hour in cold water to   
make it white3 allow a quarter of an    
hour for every pound1 and half an hour  
over1 from the time it boils up4 ,skim  
it as soon as it boils1 and frequently  
after4 ,allow plenty of water1 and save 
some of it for peas-soup4 ,the leg      
should be small1 and of a fine grain2   
and if boiled in a floured cloth1 it    
will improve the colour and appearance4 
,serve it with peas-pudding and turnips4
   ,,boiled ,,salmon4 ,clean it         
carefully1 boil it gently1 and take it  
out of the water as soon as done4 ,let  
the water be warm1 if the fish be split3

 if underdone1 it is very unwholesome4  
,serve with shrimp or anchovy sauce4    
,,boiled ,,turbot4 ,the turbot kettle   
must be of a proper size1 and in good   
order4 ,set the fish in cold water      
sufficient to cover it completely1 throw
 a handful of salt and a glass of       
vinegar into it1 and let it gradually   
boil4 ,be very careful that no blacks   
fall into it2 but skim it well1 and     
preserve the beautiful colour of the    
fish4 ,serve it garnished with a        
complete fringe of curled parsley1 lemon
 and horse-radish4 ,the sauce must be   
the finest lobster1 anchovy and butter1 
and plain butter1 served plentifully in 
separate tureens4--,if necessary1 turbot
 will keep two or three days1 and be in 
as high perfection as at first1 if      
lightly rubbed over with salt1 and      
carefully hung in a cold place4         
,,boiled ,,turkey4 ,a turkey will       
neither boil white nor eat tender1      
unless it has been killed three or four 
days4 ,pick it clean1 draw it at the    

rump1 cut off the legs1 stick the end of
 the thighs into the body1 and tie them 
fast4 ,flour the turkey1 put it into the
 water while cold1 let it boil gently   
half an hour or more1 take off the scum1
 and cover the kettle close4 ,make the  
stuffing of grated bread and lemon peel1
 four ounces of shred suet1 a few       
chopped oysters1 two eggs1 and a little 
cream4 ,fill the craw with stuffing1 and
 make the rest into balls1 which are to 
be boiled and laid round the dish4 ,the 
stuffing may be made without oysters2 or
 force-meat or sausage may be used1     
mixed with crumbs of bread and yolks of 
eggs4 ,celery sauce or white sauce is   
very proper4   ,,boiled ,,veal4 ,dredge 
it with flour1 tie it up in a cloth1 and
 put it in when the water boils4 ,a     
knuckle requires more boiling in        
proportion to its weight1 than any other
 joint1 to render the gristle soft and  
tender4 ,parsley and butter1 bacon and  
greens1 are commonly eaten with it4     
,,boilers4 ,copper boilers and saucepans

 are apt to become leaky1 when they have
 been joined or mended1 or from bruises1
 which sometimes render them unfit for  
use4 ,in this case a cement of pounded  
quicklime1 mixed with ox's blood1       
applied fresh to the injured part1 will 
be of great advantage1 and very durable4
 ,a valuable cement for such purposes   
may also be made of equal parts of      
vinegar and milk mixed together so as to
 produce a curd3 the whey is then put to
 the whites of four or five eggs after  
they have been well beaten1 and the     
whole reduced to a thick paste by the   
addition of some quicklime finely       
sifted4 ,this composition applied to    
cracks or fissures of any kind1 and     
properly dried1 will resist the effects 
of fire and water4   ,,bologna          
,,sausages4 ,cut into small pieces four 
pounds of lean beef1 and add to it a    
pound of diced suet1 with the same      
quantity of diced bacon4 ,season with   
allspice1 pepper1 bay salt1 saltpetre1  
and a little powder of bay leaves4 ,mix 

the whole together1 tie the meat up in  
skins about the thickness of the wrist1 
dry the sausages in the same manner as  
tongues1 and eat them without boiling4  
,,bologna ,,soup4 ,bind close with      
packthread1 fifteen pounds of brisket of
 beef1 and put it into a pot with water 
sufficient to cover it4 ,then add three 
large carrots1 some good turnips1 four  
onions1 a bunch of sweet herbs1 and half
 a white cabbage sliced and fried in    
butter4 ,the pot must be well scummed   
before the herbs are put in4 ,it must   
boil very slowly for five or six hours2 
and when half boiled1 prepare three or  
four pounds of loin of mutton1 with all 
the fat taken off1 and put it into the  
pot4 ,flavour the soup with whole       
pepper1 and a head of celery2 and to    
make it of a good colour1 draw the gravy
 from a pound of lean beef over a slow  
fire1 and add a ladleful to the soup1   
first carefully taking off all the fat4 
,having cut and dried the crust of a    
,french roll1 lay it in a stewpan with a

 little soup2 and after stewing it over 
a slow fire1 place it with a slice in   
the soup tureen4 ,the beef must be      
untied1 and served up with chopped      
parsley strewed over it2 accompanied    
also with gravy sauce1 a few capers1 and
 some chopped carrots1 thickened with   
the yolk of an egg4 ,add a little       
seasoning to the soup4   ,,boots4       
,persons who travel much1 or are often  
exposed to the weather1 must be sensible
 of the importance of being provided    
with boots that will resist the wet4    
,the following is a composition for     
preserving leather1 the good effects of 
which are sufficiently ascertained4 ,one
 pint of drying oil1 two ounces of      
yellow wax1 two ounces of spirit of     
turpentine1 and half an ounce of        
,burgundy pitch1 should be carefully    
melted together over a slow fire4 ,with 
this mixture1 new shoes and boots are to
 be rubbed in the sun1 or at some       
distance from the fire1 with a sponge or
 brush4 ,the operation is to be repeated

 as often as they become dry1 and until 
they are fully saturated4 ,in this      
manner the leather becomes impervious to
 the wet3 the boots or shoes last much  
longer than those of common leather1    
acquire such softness and pliability    
that they never shrivel or grow hard1   
and in that state are the most effectual
 preservation against wet and cold4 ,it 
is necessary to observe1 however1 that  
boots or shoes thus prepared ought not  
to be worn till they become perfectly   
dry and flexible3 otherwise the leather 
will be too soft1 and the boots         
unserviceable4   ,,boot ,,tops4 ,many of
 the compositions sold for the purpose  
of cleaning and restoring the colour of 
boot tops1 are not found to answer1 and 
are often injurious to the leather4 ,a  
safe and easy preparation is made of a  
quart of boiled milk1 which1 when cold1 
is to be mixed with an ounce of the oil 
of vitriol1 and an ounce of the spirit  
of salts1 shaken well together4 ,an     
ounce of red lavender is then to be     

added1 and the liquid applied to the    
leather with a sponge4 ,or1 mix a dram  
of oxymuriate of potash with two ounces 
of distilled water2 and when the salt is
 dissolved1 add two ounces of muriatic  
acid4 ,shake together in another vial1  
three ounces of rectified spirits of    
wine1 with half an ounce of the         
essential oil of lemon1 and unite the   
contents of the two vials1 keeping the  
liquid closely corked for use4 ,it is to
 be applied with a clean sponge1 and    
dried gently2 after which the tops may  
be polished with a proper brush1 so as  
to appear like new leather4 ,this       
mixture will readily take out grease1 or
 any kind of spots1 from leather or     
parchment4   ,,bottles4 ,the common     
practice of cleaning glass bottles with 
shot is highly improper2 for if through 
inattention any of it should remain1    
when the bottles are again filled with  
wine or cider1 the lead will be         
dissolved1 and the liquor impregnated   
with its pernicious qualities4 ,a few   

ounces of potash dissolved in water will
 answer the purpose much better1 and    
clean a great number of bottles4 ,if any
 impurity adhere to the sides1 a few    
pieces of blotting paper put into the   
bottle1 and shaken with the water1 will 
very soon remove it4 ,another way is to 
roll up some pieces of blotting paper1  
steep them in soap and water1 then put  
them into bottles or decanters with a   
little warm water1 and shake them well  
for a few minutes3 after this they will 
only require to be rinsed and dried4    
,,bottling ,,liquors4 ,here the first   
thing to be attended to is1 to see that 
the bottles be perfectly clean and dry2 
if wet1 they will spoil the liquor1 and 
make it turn mouldy4 ,then1 though the  
bottles should be clean and dry1 yet if 
the corks be not new and sound1 the     
liquor will be damaged2 for if the air  
can by any means penetrate1 the liquor  
will grow flat1 and never rise4 ,as soon
 as a cask of liquor begins to grow     
vapid1 and to lose its briskness1 while 

it is on the tap1 it should be drawn off
 immediately into bottles2 and in order 
to quicken it1 put a piece of loaf sugar
 into every bottle1 about the size of a 
walnut4 ,to forward the ripening1 wrap  
the bottles in hay1 and set them in a   
warm place2 straw will not answer the   
purpose4 ,when ale is to be bottled1 it 
will be an improvement to add a little  
rice1 a few raisins1 or a tea-spoonful  
of moist sugar to each bottle4 ,in the  
summer time1 if table beer is bottled as
 soon as it has done working1 it will   
soon become brisk1 and make a very      
pleasant and refreshing drink4          
,,bottled ,,currants4 ,see that the     
bottles be perfectly clean and dry1 and 
let the fruit be gathered quite ripe1   
and when the weather is dry4 ,the       
currants should be cut from the large   
stalks1 with the smallest bit of stalk  
to each1 and care taken not to wound the
 fruit1 that none of the moisture may   
escape4 ,it would be best indeed to cut 
them under the trees1 and let them drop 

gently into the bottles4 ,stop up the   
bottles with cork and rosin1 and trench 
them in the garden with the neck        
downwards3 sticks should be placed      
opposite to where each sort of fruit    
begins4 ,cherries and damsons may be    
kept in the same way4   ,,bottled       
,,gooseberries4 ,pick some smooth       
gooseberries before they are quite full 
grown1 put them into gooseberry bottles 
lightly corked1 and set them up to their
 necks in a copper of cold water4 ,put a
 little hay round the bottles to prevent
 their breaking1 make a fire under them1
 and let the heat increase gradually2   
let them simmer ten minutes1 but not    
boil4 ,take out the fire1 and let them  
remain in the copper till cold4 ,then   
take them out1 dry the bottles1 rosin   
down the corks close1 and set them in   
dry saw-dust with their necks downward4 
,,braising4 ,to braise any kind of meat1
 put it into a stewpan1 and cover it    
with fat bacon4 ,then add six or eight  
onions1 a bundle of herbs1 carrots1     

celery1 any bones or trimmings of meat  
or fowls1 and some stock4 ,the bacon    
must be covered with white paper1 and   
the lid of the pan must be kept close4  
,set it on a slow stove2 and according  
to what the meat is1 it will require two
 or three hours4 ,the meat is then to be
 taken out1 the gravy nicely skimmed1   
and set on to boil very quick till it is
 thick4 ,the meat is to be kept hot2 and
 if larded1 put into the oven for a few 
minutes4 ,then put the jelly over it1   
which is called glazing1 and is used for
 ham1 tongue1 and various made-dishes4  
,white wine is added to some glazing4   
,the glaze should be of beautiful clear 
yellow brown1 and it is best put on with
 a nice brush4   ,,braised ,,chickens4  
,bone them1 and fill them with          
forcemeat4 ,lay the bones and any other 
poultry trimmings into a stewpan1 and   
the chickens on them4 ,put to them a few
 onions1 a handful of herbs1 three      
blades of mace1 a pint of stock1 and a  
glass or two of sherry4 ,cover the      

chickens with slices of bacon1 and then 
white paper2 cover the whole close1 and 
put them on a slow stove for two hours4 
,then take them up1 strain the braise1  
and skim off the fat carefully3 set it  
on to boil very quick to a glaze1 and   
lay it over the chicken with a brush4   
,before glazing1 put the chicken into an
 oven for a few minutes1 to give it a   
colour4 ,serve with a brown fricassee of
 mushrooms4   ,,braised ,,mutton4 ,take 
off the chump end of a loin of mutton1  
cover it with buttered paper1 and then  
with paste1 as for venison4 ,roast it   
two hours1 but let it not be browned4   
,have ready some ,french beans boiled1  
and drained on a sieve2 and while you   
are glazing the mutton1 give the beans  
one heat-up in gravy1 and lay them on   
the dish with the meat over them4       
,,braised ,,veal4 ,lard the best end of 
a neck of veal with bacon rolled in     
chopped parsley1 salt1 pepper and       
nutmeg4 ,put it into a tosser1 and cover
 it with water4 ,add the scrag end of   

the neck1 a little lean bacon or ham1 an
 onion1 two carrots1 two heads of       
celery1 and a glass of ,madeira4 ,stew  
it quickly for two hours1 or till it is 
tender1 but not too much4 ,strain off   
the liquor3 mix a little flour and      
butter in a stewpan till brown1 and lay 
the veal in this1 the upperside to the  
bottom of the pan4 ,let it be over the  
fire till it gets coloured3 then lay it 
into the dish1 stir some of the liquor  
in and boil it up1 skim it nicely1 and  
squeeze orange and lemon juice into it4 
,,brandy ,,cream4 ,boil two dozen of    
blanched almonds1 and pounded bitter    
almonds1 in a little milk4 ,when cold1  
add to it the yolks of five eggs beating
 well in cream2 sweeten1 and put to it  
two glasses of good brandy4 ,after it is
 well mixed1 pour to it a quart of thin 
cream2 set it over the fire1 but not to 
boil4 ,stir it one way till it thickens1
 then pour into cups or low glasses1 and
 when cold it will be ready4 ,a ratafia 
drop may be added to each cup2 and if   

intended to keep1 the cream must be     
previously scalded4   ,,brandy          
,,pudding4 ,line a mould with           
jar-raisins stoned1 or dried cherries1  
then with thin slices of ,french roll2  
next to which put ratafias1 or          
macaroons2 then the fruit1 rolls and    
cakes in succession1 till the mould is  
full1 sprinkling in at times two glasses
 of brandy4 ,beat four eggs1 add a pint 
of milk or cream lightly sweetened1 half
 a nutmeg1 and the rind of half a lemon 
finely grated4 ,let the liquid sink into
 the solid part2 then flour a cloth1 tie
 it tight over1 and boil one hour2 keep 
the mould the right side up4 ,serve with
 pudding sauce4   ,,brass4 ,culinary    
vessels made of this metal1 are         
constantly in danger of contracting     
verdigris4 ,to prevent this1 instead of 
wiping them dry in the usual manner1 let
 them be frequently immersed in water1  
and they will be preserved safe and     
clean4   ,,brawn4 ,young brawn is to be 
preferred1 the horny part of which will 

feel moderately tender1 and the flavour 
will be better2 the rind of old brawn   
will be hard4 ,for ,mock ,brawn1 boil a 
pair of neat's feet very tender2 take   
the meat off1 and have ready a          
belly-piece of salt pork1 which has been
 in pickle for a week4 ,boil this almost
 enough1 take out the bones if there be 
any1 and roll the feet and the pork     
together4 ,bind it tight together with a
 strong cloth and coarse tape1 boil it  
quite tender1 and hang it up in the     
cloth till cold4 ,keep it afterwards in 
souse till it is wanted4   ,,bread4 ,two
 very important reasons urge the        
propriety and necessity of using        
home-baked bread1 in preference to      
baker's bread1 wherever it can be done  
with tolerable convenience2 these are1  
its superior quality1 and its cheapness4
 ,a bushel of wheat1 weighing sixty     
pounds1 will make sixty-five pounds of  
household bread1 after the bran has been
 taken out2 and if the pollard be       
separated also1 to make a finer article1

 a bushel of ground wheat will then make
 fifty-eight pounds of fine white bread1
 free from any foreign mixture1 leaving 
from ten to fifteen pounds of bran and  
pollard1 which may be applied to useful 
purposes4 ,the calculation then will be 
easy1 and the difference between        
purchasing and making bread will be seen
 at once4 ,a bushel of ground wheat     
weighing sixty pounds will produce      
thirteen quartern loaves and a half of  
fine bread1 after the bran and pollard  
have been taken out2 add to the price of
 the wheat1 nine-pence a bushel for     
grinding1 three-pence for yeast1        
four-pence for salt and the expence of  
baking2 and from this deduct six-pence  
at least for the value of the bran and  
pollard1 and it gives the price of the  
quartern loaves made and baked at home4 
,in general it will be found that there 
is a saving of one third of the expense1
 if the business be properly conducted4 
,then the wholesome and nutricious      
quality of the bread is incomparably    

superior2 there is no addition of alum1 
ground potatoes1 whiting1 or any other  
ingredient to give weight or colour to  
the bread1 as is too often the case with
 baker's bread2 but all is nutricious1  
sound1 and good4 ,but supposing their   
bread to be equal in quality1 there is  
still a considerable saving in the      
course of a year1 especially in a large 
family2 and if household bread be made  
instead of fine bread1 every bushel of  
good heavy wheat will produce nearly    
fifteen quartern loaves4 ,besides this1 
rye1 and even a little barley mixed with
 the wheat1 will make very good bread1  
and render it cheaper still4 ,rye will  
add a sweetness to the bread1 and make  
it cut firmer1 so as to prevent the     
waste of crumbs1 and is unquestionably  
an article of good economy4 ,the        
addition of potatoes is by no means to  
be approved1 though so often            
recommended2 any of the grains already  
mentioned have in them ten times the    
nutrition of potatoes1 and in the end   

will be found to be much cheaper4       
,making bread with skim milk1 instead of
 water1 where it can be done1 is highly 
advantageous1 and will produce a much   
better article than can be purchased at 
a baker's shop4--,on the subject of     
making bread1 little need be said1 as   
every common maid-servant is or ought to
 be well acquainted with this necessary 
part of household work1 or she is good  
for nothing4 ,to make good bread        
however1 the flour should be kept four  
or five weeks before it is baked4 ,then 
put half a bushel of it into a kneading 
trough1 mix with it between four and    
five quarts of warm water or skim milk1 
and a pint and a half of good yeast1 and
 stir it well together with the hand    
till it become tough4 ,let it rise      
before the fire1 about an hour and a    
half1 or less if it rise fast2 then1    
before it falls1 add four quarts more of
 warm water1 and half a pound of salt4  
,work it well1 and cover it with a      
cloth4 ,put the fire into the oven2 and 

by the time it is heated1 the dough will
 be ready4 ,make the loaves about five  
pounds each1 sweep out the oven very    
clean and quick1 and put in the bread2  
shut it up close1 and two hours and a   
half will bake it4 ,in summer the water 
should be milk warm1 in winter a little 
more1 and in frosty weather as hot as   
the hand will bear1 but not scalding1 or
 the whole will be spoiled4 ,bread is   
better baked without tins1 which gives  
to the crust an unnatural degree of     
hardness4--,those who are under the     
necessity of purchasing baker's bread1  
for want of other convenience1 may      
detect the adulteration of alum by      
macerating a small piece of the crumb of
 new-baked bread in cold water1         
sufficient to dissolve it2 and the taste
 of the alum1 if it has been used1 will 
acquire a sweet astringency4 ,or a      
heated knife may be thrust into a loaf  
before it has grown cold2 and if it be  
free from that ingredient1 scarcely any 
alteration will be visible on the blade2

 but1 in the contrary case1 its surface1
 after being allowed to cool1 will      
appear slightly covered with an         
aluminous incrustation4   ,,bread       
,,cake4 ,to make a common bread cake1   
separate from the dough1 when making    
white bread1 as much as is sufficient   
for a quartern loaf1 and knead well into
 it two ounces of butter1 two of ,lisbon
 sugar1 and eight of currants4 ,warm the
 butter in a tea-cupful of good milk4   
,by adding another ounce of butter or   
sugar1 or an egg or two1 the cake may be
 improved1 especially by putting in a   
tea-cupful of raw cream4 ,it is best to 
bake it in a pan1 rather than as a loaf1
 the outside being less hard4   ,,bread 
,,cheesecakes4 ,slice a penny white loaf
 as thin as possible1 pour over it a    
pint of boiling cream1 and let it stand 
two hours4 ,beat up eight eggs1 half a  
pound of butter1 and a grated nutmeg4   
,put in half a pound of currants1 well  
washed and dried1 and a spoonful of     
brandy or white wine4 ,bake them in     

pattipans1 or raised crusts4   ,,bread  
,,pudding4 ,grate some white bread1 pour
 over some boiling milk1 and cover it   
close4 ,when soaked an hour or two1 beat
 it fine1 and mix with it two or three  
eggs well beaten4 ,put it into a bason  
that will just hold it1 tie a floured   
cloth over it1 and put it into boiling  
water4 ,send it up with melted butter   
poured over3 it may be eaten with salt  
or sugar4 ,prunes1 or ,french plums1    
make a fine pudding instead of raisins1 
either with suet or bread               
pudding4--,another and richer4 ,pour    
half a pint of scalding milk1 on half a 
pint of bread crumbs1 and cover it up   
for an hour4 ,beat up four eggs1 and    
when strained1 add to the bread1 with a 
tea-spoonful of flour1 an ounce of      
butter1 two ounces of sugar1 half a     
pound of currants1 an ounce of almonds  
beaten with orange-flower water1 half an
 ounce of orange1 of lemon1 and of      
citron4 ,butter a bason that will       
exactly hold it1 flour the cloth1 tie it

 tight over1 and boil the pudding an    
hour4   ,,bread ,,sauce4 ,boil a large  
onion quartered1 with some black pepper 
and milk1 till the onion is quite a pap4
 ,pour the milk on white stale-bread    
grated1 and cover it4 ,in an hour put it
 into a saucepan1 with a good piece of  
butter mixed with a little flour3 boil  
the whole up together1 and serve with   
it4   ,,bread ,,soup4 ,boil some pieces 
of bread crust in a quart of water1 with
 a small piece of butter4 ,beat it with 
a spoon1 and keep it boiling till the   
bread and water be well mixed3 then     
season it with a little salt4           
,illustration3 ,,patent ,,brewing       
,,machine4  ,a ,the ,machine ready for  
use1 with the ,cover raised4  ,b        
,moveable ,fire place4  ,c ,cylindrical 
,boiler to be placed on ,b1 with its    
,cover ,d4  ,e ,extracting perforated   
,cylinder to be placed within ,c4  ,f   
,centre for ditto4  ,g4 ,g ,coolers1 one
 to pack within the other4   ,,bread    
,,and ,,butter ,,pudding4 ,spread some  

butter on slices of bread1 and lay them 
in a dish1 with currants between each   
layer4 ,to make it rich1 add some sliced
 citron1 orange1 or lemon4 ,pour over an
 unboiled custard of milk1 two or three 
eggs1 a few corns of pimento1 and a very
 little ratifia1 two hours at least     
before it is to be baked1 and lade it   
over to soak the bread4 ,a paste round  
the edge makes all puddings look better1
 but it is not necessary4   ,,bread     
,,and ,,rice ,,pudding4 ,boil a quarter 
of a pound of rice in some milk till it 
is quite soft1 put it into a bason1 and 
let it stand till the next day4 ,soak   
some sliced bread in cold milk1 drain it
 off1 mash it fine1 and mix it with the 
rice4 ,beat up two eggs with it1 add a  
little salt1 and boil it an hour4       
,,breakfast ,,cakes4 ,take a pound and a
 half of flour1 four ounces of butter1 a
 spoonful of yeast1 and half a pint of  
warm milk4 ,rub the butter into the     
flour1 and mix the eggs1 yeast1 and milk
 together4 ,put the liquid into the     

middle of the flour1 and let it stand to
 rise for two hours4 ,make it into      
cakes1 let them stand to rise again1 and
 wash them over with skimmed milk before
 they are put into the oven4   ,,breast 
,,of ,,lamb4 ,cut off the chine-bone    
from the breast1 and set it on to stew  
with a pint of gravy4 ,when the bones   
would draw out1 put it on the gridiron  
to grill2 and then lay it in a dish on  
cucumbers nicely stewed4   ,,breast ,,of
 ,,mutton4 ,pare off the superfluous    
fat1 and roast and serve the meat with  
stewed cucumbers2 or to eat cold1       
covered with chopped parsley4 ,or       
half-boil1 and then grill it before the 
fire3 cover it with bread crumbs and    
herbs1 and serve with caper sauce4 ,or  
if boned1 take away a good deal of the  
fat1 and cover it with bread1 herbs1 and
 seasoning4 ,then roll and boil it2     
serve with chopped walnuts1 or capers   
and butter4   ,,breast ,,of ,,veal4     
,before roasting it1 take off the two   
ends to fry and stew1 if the joint be   

large1 or roast the whole together1 and 
pour butter over it4 ,if any be left1   
cut it into regular pieces1 put them    
into a stewpan1 and pour some broth over
 it4 ,if no broth1 a little water will  
do3 add a bunch of herbs1 a blade or two
 of mace1 some pepper1 and an anchovy4  
,stew till the meat be tender1 thicken  
with flour and butter1 and add a little 
ketchup4 ,serve the sweetbread whole    
upon it1 which may either be stewed or  
parboiled1 and then covered with crumbs1
 herbs1 pepper and salt1 and browned in 
a ,dutch oven4 ,the whole breast may be 
stewed in the same way1 after cutting   
off the two ends4 ,a boiled breast of   
veal1 smothered with onion sauce1 is    
also an excellent dish1 if not old nor  
too fat4   ,,brentford ,,rolls4 ,mix    
with two pounds of flour1 a little salt1
 two ounces of sifted sugar1 four ounces
 of butter1 and two eggs beaten with two
 spoonfuls of yeast1 and about a pint of
 milk4 ,knead the dough well1 and set it
 to rise before the fire4 ,make twelve  

rolls1 butter tin plates1 and set them  
before the fire to rise1 till they      
become of a proper size1 and bake them  
half an hour4   ,,brewing4 ,the practice
 of brewing malt liquor is but seldom   
adopted by private families in large    
towns and cities1 owing probably to a   
want of conveniences for the purpose1   
and an aversion to the labour and       
trouble which it might occasion4 ,but if
 the disagreeable filthiness attending  
the process in large public breweries   
were duly considered1 together with the 
generally pernicious quality of the beer
 offered to sale1 as well as the        
additional expense incurred by this mode
 of procuring it1 no one who regards    
economy1 or the health and comfort of   
his family1 would be without home-brewed
 beer1 so long as there were any means  
left of obtaining it4 ,beer as strong of
 malt and hops1 when all the foreign    
ingredients are extracted1 may be       
manufactured at home at less than one   
third of what it could cost at a public 

brewery1 besides the satisfaction of    
drinking1 what is known to be wholesome1
 and free from any deleterious mixture4 
,twelve shillings for malt and hops will
 provide a kilderkin of beer far        
superior to one that could be purchased 
under license for a pound1 while the    
yeast and the grains are sufficient to  
repay all the labour and expense of     
brewing4 ,on every account1 therefore1  
it is desirable that the practice of    
domestic brewing were universally       
adopted4 ,the health and comfort of the 
community would be increased2 and by a  
larger consumption of malt1 the growth  
of barley would be extended1 and        
agriculture proportionably benefited4   
,in order to this however1 the enormous 
duty upon malt requires to be diminished
 or repealed4 ,the farmer1 unable to    
make three shillings a bushel of his    
barley1 is suffering severely under this
 grinding taxation1 as well as the      
consumer1 who is compelled to pay a duty
 of four shillings and six-pence for    

every bushel that is converted into     
malt4--,the best seasons of the year for
 brewing are ,march and ,october1 the   
weather in those months being generally 
free from the extremes of heat and cold1
 which are alike injurious to the       
process of fermentation4 ,if this is not
 in all cases practicable1 means should 
be used to cool the place where the     
liquor is set for working in the summer1
 and of warming it in the winter3       
otherwise the beer will be likely to    
turn sour or muddy4 ,the beer which is  
brewed in ,march should not be tapped   
till ,october1 nor that brewed in       
,october till the following ,march2     
taking this precaution1 that families of
 an equal number all the year round1    
will drink at least a third more in     
summer than in winter4--,the most       
suitable water for brewing is soft river
 water1 which having had the rays of the
 sun and the influence of the air upon  
it1 will more easily penetrate and      
extract the virtues of the malt4 ,hard  

water possesses an astringent quality1  
which prevents the goodness of the malt 
from being freely communicated to the   
liquor4 ,if two parcels of beer be      
brewed in all respects the same1 except 
in the quality of the water1 it will be 
found that the beer brewed with soft    
river water will exceed the other in    
strength above five degrees1 in the     
course of twelve months' keeping4 ,where
 water is naturally of a hard quality1  
it may in some measure be softened by   
exposing it to the action of the sun and
 air1 and infusing in it some pieces of 
soft chalk4 ,throwing into it a quantity
 of bran while it is boiling1 and before
 it is poured on the malt1 will likewise
 have a good effect4--,previous to      
commencing the process of brewing1 it   
will be necessary to ascertain the      
quantity of malt and hops1 which of     
course will be regulated by the demands 
of the family1 the convenience of       
cellerage1 and other circumstances4     
,supposing two or three sorts of liquor 

be required1 six bushels of malt1 and   
about three quarters of a pound of hops 
to each bushel1 will make half a        
hogshead of ale1 half a hogshead of     
table beer1 and the same of small beer2 
or about nine gallons of each to the    
bushel4 ,but if in a smaller brewing1   
only two sorts are required1 or the     
whole be blended into one1 then eighteen
 gallons of wholesome beverage may be   
produced at something less than three   
farthings a pint4--,having thus adjusted
 the proportion of malt and hops to the 
quantity of beer to be brewed1 the next 
thing will be to heat water sufficient  
for the purpose4 ,meanwhile see that the
 brewing utensils be properly cleaned   
and scalded1 and the pen-staff in the   
mash tub well fixed4 ,then put a        
quantity of boiling water into the      
mash-tub1 in which it must stand till   
the greater part of the steam is gone   
off1 or you can see your own shadow in  
it4 ,it will then be necessary that one 
person should pour the malt gently in1  

while another is carefully stirring it4 
,a little malt should be reserved to    
strew over the mash in order to prevent 
evaporation1 and then the tub may be    
covered over with sacks4 ,if it be not  
sufficient to contain the whole at once1
 the mashing must be repeated1 observing
 that the larger the quantity that is   
mashed at once1 the longer it will      
require to stand before it is drawn off4
 ,the mash of ale must be allowed to    
steep three hours1 table beer one hour1 
and small beer half an hour afterwards4 
,by this mode of proceeding1 the        
boilings will regularly succeed each    
other1 which will greatly expedite the  
business4 ,in the course of mashing1 be 
careful to stir it thoroughly from the  
bottom1 especially round the basket1    
that there may be no adhesion1 in any   
part of the mash4 ,previous to running  
it off1 be prepared with a pail to catch
 the first flush1 as that is generally  
thick1 and return it to the mash two or 
three times1 till it run clear and fine4

 ,by this time the copper should be     
boiling1 and a convenient tub placed    
close to the mash-tub4 ,put into it half
 the quantity of boiling water intended 
for drawing off the best wort2 after    
which the copper must be filled up      
again1 and proper attention paid to the 
fire4 ,meanwhile1 keep slopping and     
wetting the mash with the hot water out 
of the tub1 in moderate quantities1     
every eight or ten minutes1 till all the
 water is added to the mash4 ,then let  
off the remaining quantity1 which will  
be boiling hot1 and this will finish the
 process for strong beer4 ,boil up the  
copper as quick as possible for the     
second mash1 whether intended for strong
 or small beer4 ,empty the boiling water
 into the tub by the side of the mash1  
as in the former instance1 and renew the
 process4 ,great care is required in    
boiling the wort after it is drawn off1 
and the hops must be put in with the    
first boiling4 ,in filling the copper   
with the wort1 leave sufficient room for

 boiling1 that there may be no waste in 
boiling over1 and make a good fire under
 it4 ,quick boiling is a part of the    
business that requires particular       
attention1 and great caution must be    
observed when the liquor begins to swell
 in waves in the copper4 ,the furnace   
door must be opened1 and the fire damped
 or regulated to suit the boiling of the
 wort4 ,in order to ascertain the proper
 time for boiling the liquor1 lade out  
some of it2 and if a working be         
discovered1 and the hops are sinking1   
the wort is boiled enough4 ,long and    
slow boiling injures and wastes the     
liquor4 ,as soon as it is sufficiently  
boiled1 run the liquor through a cloth  
or fine sieve into some coolers1 to free
 it from the hops1 and to get a proper  
quantity cooled immediately to set it to
 work4 ,if the brewhouse be not         
sufficiently airy to cool a quantity    
soon1 the liquor must be emptied into   
shallow tubs1 and placed in a passage   
where there is a thorough draught of    

air1 but where it is not exposed to rain
 or wet4 ,the remainder in the copper   
may then be let into the first cooler1  
taking care to attend to the hops1 and  
to make a clear passage through the     
strainer4 ,the hops must be returned    
into the copper1 after having run off   
four or five pailfuls of the liquor for 
the first cooling1 and then it must be  
set to work in the following manner4    
,take four quarts of yeast1 and divide  
half of it into small wooden bowls or   
basons1 adding to it an equal quantity  
of wort nearly cold4 ,as soon as it     
ferments to the top of the basons1 put  
it into two pails2 and when that works  
to the top1 distribute it into two wide 
open tubs4 ,fill them half full with    
cool wort1 and cover them over1 till it 
comes to a fine white head4 ,this will  
be accomplished in about three hours1   
and then both quantities may be put     
together into the working tub1 with the 
addition of as much wort as is          
sufficiently cooled4 ,if the weather be 

mild and open1 it cannot be worked too  
cold4 ,if the brewing be performed in   
frosty weather1 the brewhouse must be   
kept warm2 but hot wort must never be   
added to keep the liquor to a blood     
heat4 ,attention also must be paid to   
the quality of the yeast1 or it may     
spoil all the beer4 ,if it has been     
taken from foxed beer1 or such as has   
been heated by ill management in the    
working1 it will be likely to           
communicate the same bad quality4 ,if   
the yeast be flat1 and that which is    
fresh and lively cannot be procured1 put
 to it a pint of warm sweetwort of the  
first letting off1 when it is about half
 the degree of milk-warm4 ,shake the    
vessel that contains it1 and it will    
soon gather strength1 and be fit for    
use4--,tunning is the last and most     
simple operation in the business of     
brewing4 ,the casks being well prepared1
 perfectly sweet and dry1 and placed on 
the stand ready to receive the liquor1  
first skim off the top yeast1 then fill 

the casks quite full1 bung them down1   
and leave an aperture for the yeast to  
work through4 ,if the casks stand on one
 end1 the better way is to make a hole  
with a tap-borer near the summit of the 
stave1 at the same distance from the top
 as the lower tap-hole is from the      
bottom4 ,this prevents the slovenliness 
of working the beer over the head of the
 barrel2 and the opening being much     
smaller than the bung-hole1 the beer by 
being confined will sooner set itself   
into a convulsive motion1 and work      
itself fine1 provided proper attention  
be paid to filling up the casks five or 
six times a day4----,another method of  
brewing1 rather more simple but not more
 excellent than the above1 may be       
adopted by those whose conveniences are 
more limited4 ,for table beer1 allow    
three bushels of malt to thirty-nine    
gallons of water1 and a pound and a half
 of hops4 ,pour a third part of the hot 
water upon the malt1 cover it up warm   
half an hour1 then stir up the mash1 and

 let it stand two hours and a half more4
 ,set it to drain off gently2 when dry1 
add half the remaining water1 mash1 and 
let it stand half an hour4 ,run that    
into another tub1 and pour the rest of  
the water on the malt2 stir it well1    
cover it up1 and let it infuse a full   
hour4 ,run that off and mix all         
together4 ,put the hops into a little   
hot water to open the pores1 then put   
the hops and water into the tub1 run the
 wort upon them1 and boil them together 
for an hour4 ,strain the liquor through 
a coarse sieve1 and set it to cool4 ,if 
the whole be not cool enough that day to
 add to it the yeast1 a pail or two of  
wort may be prepared1 and a quart of    
yeast added to it over night4 ,before   
tunning1 all the wort should be put     
together1 and thoroughly mixed4 ,when it
 has done working1 paste a piece of     
paper on the bung-hole1 and after three 
days it may be fastened close4 ,in less 
than a month the beer will be fit for   
use4 ,see ,,ale1 ,,malt1 ,,beer4        

,,brewing ,,utensils4 ,the most         
desirable object in the process of      
brewing is the fixing of the copper1 so 
as to make the fire come directly under 
the bottom of it4 ,many coppers are     
injured1 and rendered unserviceable1 for
 want of proper attention to this       
particular4 ,the method adopted by the  
most experienced bricklayers is to      
divide the heat of the fire by a stop2  
and if the door and the draft be in a   
direct line1 the stop must be erected   
from the middle of each outline of the  
grating1 and parallel with the centre   
sides of the copper4 ,the stop is       
nothing more than a thin wall in the    
centre of the right and left sides of   
the copper1 ascending half way to the   
top of it2 on the top of which must be  
left a small cavity1 four or five inches
 square1 for a draft of that half part  
of the fire which is next to the copper 
door1 to pass through1 and then the     
building must close all round to the    
finishing at the top4 ,by this method of

 fixing the copper1 the heat will       
communicate from the outward part of the
 fire round the outward half of the     
copper through the cavity2 as also will 
the furthest part of the fire1 which    
contracts a conjunction of the whole1   
and causes the flame to slide gently and
 equally all round the bottom of the    
copper4 ,considerable advantages result 
from this position of the copper4 ,if   
the draught under it were suffered at   
once to ascend1 without being thus      
divided1 the hops would be scorched in  
the boiling1 and liable to stick to the 
sides1 which would considerably injure  
the flavour of the liquor1 unless kept  
continually stirring4 ,it will also save
 the consumption of fuel1 and preserve  
the copper much longer than any other   
method1 as there will be no difficulty  
in boiling half a copper full at a time 
without doing it any injury4--,the next 
article of consideration in this case is
 the ,mash-tub4 ,this should be         
proportioned to the size of the copper1 

and the quantity of beer intended to be 
brewed4 ,the grains should not be kept  
in the tub any longer than the day after
 brewing1 as in hot weather especially  
the grains begin to turn sour as soon as
 they are cold2 and if there be any sour
 scent in the brewhouse at the time the 
liquor is tunned1 it will be apt to     
injure the flavour of the beer4--,tubs  
and ,coolers require to be kept         
perfectly sweet and clean1 and should   
not be used for any other purpose4 ,in  
small houses1 where many vessels are    
cumbersome and inconvenient1 it is too  
common to use the same tubs for both    
washing and brewing2 but this ought not 
to be done where it can be avoided2 and 
where it is unavoidable1 the utmost care
 is necessary to give them a double     
washing1 scouring1 and scalding4        
,coolers also require considerable care1
 or by the slightest taint they will    
soon contract a disagreeable flavour4   
,this often proceeds from wet having    
infused itself into the wood1 it being  

apt to lodge in the crevices of old     
vessels1 and even infect them to such a 
degree1 that it cannot be removed1 even 
after several washings and scaldings4   
,one cause incidental to this evil is1  
using the brewhouse for the purposes of 
washing1 which ought never to be        
permitted1 where any other convenience  
can be had2 for nothing can be more     
injurious than the remains of dirty     
suds1 left in vessels intended for      
brewing only4 ,nor should water be      
suffered to stand too long in the       
coolers1 as it will soak into them1 and 
soon turn putrid1 when the stench will  
enter the wood1 and render them almost  
incurable4 ,more beer is spoiled for    
want of attention to these niceties than
 can well be imagined1 and the real     
cause is seldom known or suspected2 but 
in some families1 after all the care    
that is taken in the manufacture of the 
article1 the beer is never palatable or 
wholesome4--,barrels should be well     
cleaned with boiling water2 and if the  

bung-hole will admit1 they should be    
scrubbed inside with a hard brush4 ,if  
they have acquired a musty scent1 take  
out the heads1 and let them be well     
scrubbed with sand and fuller's earth4  
,then put in the head again1 and scald  
it well2 throw in a piece of unslaked   
lime1 and close up the bung4 ,when the  
cask has stood some time1 rinse it well 
with cold water1 and it will then be fit
 for use4 ,new casks likewise require   
attention1 for they are apt to give the 
liquor a bad taste1 if they be not well 
scalded and seasoned several days       
successively before they are used2 and  
old casks are apt to grow musty1 if they
 stand any time out of use4 ,to prevent 
this1 a cork should be put into every   
one of them as soon as the cock or      
fosset is taken out2 the vent and the   
bung-hole must also be well closed4 ,the
 best way to season new casks is to boil
 two pecks of bran or malt dust in a    
copper of water1 and pour it in hot2    
then stop it up close1 and let it stand 

two days4 ,when the cask is washed and  
dried1 it will be fit for use4          
,,brewing ,,machine4 ,where a family    
usually consume ten gallons of beer1 or 
upwards1 in a week1 there is a ,brewing 
,machine lately invented1 which will be 
found singularly convenient and         
advantageous1 and comparatively of      
little expense4 ,the use of it in       
brewing curtails the labour1 shortens   
the time in which the operation may be  
performed1 greatly diminishes the       
quantity of fuel1 and may be placed     
within very narrow limits1 in the house 
of any tradesman in the most crowded    
city4 ,eighteen gallons of good beer may
 be brewed with this machine in the     
course of six hours1 or a larger        
quantity with a machine of proportionate
 dimensions1 in the same space of time4 
,the process is so simple1 that it may  
be comprehended by any person of        
ordinary capacity1 and once seeing the  
operation performed will be sufficient4 
,in the common mode of brewing1 the     

principal difficulty consists in        
ascertaining the degrees of heat        
necessary to the production of good     
beer1 without the use of a thermometer2 
but in the use of this machine1 this    
difficulty is completely obviated4--,the
 machine complete is represented by     
figure ,a2 and ,b1 ,c1 ,d1 ,e1 ,f1      
represent its several parts4 ,b is the  
bottom1 made of strong sheet-iron1      
standing upon three legs4 ,the hollow   
part of it contains the fire1 put in at 
a door1 the latch of which appears in   
front4 ,the tube which projects upwards1
 is a stove pipe to carry off the smoke2
 and the circular pan that is seen      
between the legs1 is a receptacle for   
the ashes or cinders that fall down     
through the grate above4 ,c is a        
sheet-iron vessel1 tinned on the inside1
 the bottom of which fits into the top  
of ,b2 and the cock in ,c is to let off 
the wort1 as will be seen hereafter4 ,d 
is the lid of this vessel4 ,e is made of
 sheet-iron1 tinned inside and out1 and 

full of holes to act as a strainer4 ,it 
is to hold the malt first1 and the hops 
afterwards2 it goes into ,c1 as may be  
seen in figure ,a4 ,in the middle of ,e 
is a round space1 ,f1 made of the same  
metal1 and rising up from the bottom1   
having itself no bottom4 ,it has holes  
in it all the way up1 like the outer    
surface of ,e4--,in preparing for       
brewing1 the machine is put together as 
in ,a1 except placing on the lid4 ,the  
first thing is to put the malt1 coarsely
 ground1 into ,e1 and no part into ,f1  
or into the circular space between ,c   
and ,e2 otherwise ,e cannot act as a    
strainer1 when the liquor is drawn off2 
and in this consists its principal use4 
,having put in the malt1 then add the   
water which of course flows into any    
part of the vessel ,c4 ,stir the malt   
well with a stick1 or with something    
that will separate it completely1 so    
that no adhesion may be formed by the   
flour of the malt4 ,this is very apt to 
be the case in the common mode of       

brewing1 when water is poured hot upon  
the malt2 but here the water is applied 
in a cold state1 so that there is little
 trouble in separating the malt         
completely in the water4 ,if the small  
machine be used1 which is adapted to a  
bushel of malt1 and the beer is to be   
fully equal in strength to ,london      
porter1 then eighteen gallons to the    
bushel may be considered as the general 
estimate2 and for this purpose the first
 mash is to receive twelve gallons of   
cold soft water1 which will produce nine
 gallons of wort4 ,having stirred the   
malt very carefully1 light the fire     
under it1 and get the liquor quickly to 
#agj or #ahj degrees of heat4 ,this may 
be ascertained by lifting off the lid1  
and dipping the thermometer from time to
 time into the centre ,f1 and keeping it
 there a minute to give the quicksilver 
time to rise4 ,while the mash is coming 
to this heat1 stir the malt well three  
or four times4 ,when the liquor has     
acquired its proper heat1 put out the   

fire1 and cover the whole of the machine
 with sacks1 or something that will     
exclude the external air4 ,in this state
 the mash remains for two hours3 the    
cock is then turned1 and nine gallons of
 wort will be drained off4 ,put the wort
 into a tub of some sort1 and keep it   
warm4 ,then put into the machine twelve 
gallons more of water1 rekindle the     
fire1 and bring the heat to #agj degrees
 as soon as possible2 when this is done1
 extinguish the fire1 and let the mash  
now stand an hour4 ,draw off the second 
wort2 and if only one sort of beer is   
wanted1 add it to the first quantity4   
,now take out the grains1 lift out ,e1  
clean it well1 and also the inside of   
,c4 ,replace ,e1 put the hops into it1  
and the whole of the wort into the      
machine4 ,cover it with the lid1 light  
the fire a third time1 and bring the    
liquor to a boil as soon as possible4   
,let it boil a full hour with the lid   
off1 and boil briskly all the time4 ,the
 use of the centre ,f will now appear2  

for the machine being nearly full to the
 brim1 the bubbling takes place in the  
centre ,f only1 where there are no hops4
 ,there is a great boiling over in this 
centre1 but the liquor sent up falls    
into ,e1 and so there is no boiling over
 of ,c4 ,when the full hour of brisk    
boiling has expired1 put out the fire1  
draw off the liquor1 leaving the hops of
 course in ,e4 ,the liquor is now to go 
into shallow coolers2 and when the heat 
is reduced to #gj degrees1 take out     
about a gallon of the liquor1 and mix it
 with half a pint of good yeast4        
,distribute it equally among the        
different parcels of wort1 afterwards   
mix the whole together1 and leave the   
liquor till it comes down to about sixty
 degrees of heat4 ,the next removal is  
into the tun-tub1 in which capacity ,c1 
without the addition of ,e1 will serve  
very well4 ,while the liquor is cooling1
 remove the spent hops from ,e1 the     
stove pipe from ,b1 the ash-receiver    
from the bottom4 ,the machine remaining 

now as a tun-tub1 draw off the liquor as
 soon as it is down to #fj degrees2 or  
take it out of the coolers1 pour it into
 the tun-tub1 and put on the lid4 ,if   
the weather be very cold1 or the tun-tub
 be in a cold place1 cover it with      
something to keep it warm4 ,here the    
fermentation takes place1 sometimes     
sooner and sometimes later2 but it      
generally shows itself by a head        
beginning to rise in about eight or ten 
hours2 and at the end of eight and forty
 hours the head assumes a brownish      
appearance1 and is covered with yeast   
instead of froth4 ,the beer is then to  
be tunned into well-seasoned casks1     
sweet and sound1 or all the expense and 
labour will be lost4 ,the cask being    
fixed on the stand in the cellar1 and   
the beer ready1 skim off the yeast1 and 
keep it in a deep earthen vessel4 ,draw 
off the beer into a pail1 and with the  
help of a wooden funnel fill the cask   
quite full4 ,the beer will now begin to 
ferment again1 and must be allowed to   

discharge itself from the bung-hole4    
,when the working has ceased1 the cask  
is again filled up with the surplus     
beer2 and a handful of fresh hops being 
added1 the bung is finally closed down4 
,if the whole process has been properly 
attended to1 such a cask of beer will be
 clear in a week2 and as soon as clear  
it may be tapped4 ,small beer may be    
tapped in less time4 ,on a larger scale1
 or with casks of a smaller size1 two   
sorts may be made1 ale and small beer1  
taking the first wort for the former1   
and the second for the latter4--,the    
advantages attending the ,patent        
,machine are very obvious2 for though   
the process appears to be minute1 it is 
easily conducted1 and but little time is
 required for the purpose4 ,in the      
common method of brewing1 the water must
 be carried from the copper to the      
mash-tub1 while the machine serves for  
both purposes at once4 ,with the common 
utensils the process is necessarily much
 slower1 and the fuel consumed is nearly

 ten times as much2 but the great       
convenience of all is the little room   
required and the place of brewing4 ,in  
the common way there is wanted a copper 
fixed in brick-work1 and for a family of
 any considerable size a brewhouse is   
indispensable4 ,on the contrary1 the    
machine is set up opposite any fire     
place1 and the pipe enters the chimney1 
or is put into the fire place4 ,there is
 no boiling over1 no slopping about2 and
 the operation may be performed upon a  
boarded floor1 as well as upon a brick  
or stone floor4 ,if there be no fire    
place in the room1 the pipe can be      
projected through an opening in the     
window1 or through the outside of any   
sort of building1 not liable to suffer  
from the heat of the pipe4 ,even a      
garden walk1 a court1 or open field will
 answer the purpose1 provided there be  
no rain1 and the mash-tub be kept       
sufficiently warm4 ,when the brewing is 
finished1 the machine should be well    
scalded1 rubbed dry1 and kept in a dry  

place4 ,the two coolers1 ,g ,g1 placed  
on different casks1 have no necessary   
connection with the machine4 ,they are  
made of wood or cast-iron1 of a size to 
fit one within another to save room4    
,the ,patent ,machine is sold by        
,messrs4 ,needham and ,co4 #bjb1        
,piccadilly1 ,london4 ,the price of one 
for brewing a bushel of malt is #h1 for 
two bushels #ac1 for three #ah1 for four
 #bd1 for five #cj1 and for six #cc4 ,if
 the article be thought expensive1 a few
 neighbouring families might unite in   
the purchase1 and the money would very  
soon be more than saved in the economy  
of brewing4   ,,bride ,,cake4 ,mix      
together a pound of dried flour1 two    
drams of powdered mace1 and a quarter of
 a pound of powdered loaf sugar4 ,add a 
quarter of a pint of cream1 and half a  
pound of melted butter2 a quarter of a  
pint of yeast1 five eggs1 with half of  
the whites beaten up with the yolks1 and
 a gill of rose water4 ,having warmed   
the butter and cream1 mix them together1

 and set the whole to rise before the   
fire4 ,pick and clean half a pound of   
currants1 put them in warm and well     
dried4   ,,bright ,,bars of polished    
stoves1 may be restored to their proper 
lustre1 by rubbing them well with some  
of the following mixture on a piece of  
broad-cloth4 ,boil slowly one pound of  
soft soap in two quarts of water1 till  
reduced to one4 ,of this jelly take     
three or four spoonfuls1 and mix it to a
 consistence with the addition of emery4
 ,when the black is removed1 wipe them  
clean1 and polish with glass1 not       
sand-paper4   ,,brisket ,,of ,,beef1 if 
intended to be stewed1 should have that 
part of it put into a stewpot which has 
the hard fat upon it1 with a small      
quantity of water4 ,let it boil up1 and 
skim it well2 then add carrots1 turnips1
 onions1 celery1 and a few pepper corns4
 ,stew it till it is quite tender2 then 
take out the fat bones1 and remove all  
the fat from the soup4 ,either serve    
that and the meat in a tureen1 or the   

soup alone1 and the meat on a dish1     
garnished with vegetables4 ,the         
following sauce with the beef1 will be  
found to be very excellent4--,take half 
a pint of the soup1 and mix it with a   
spoonful of ketchup1 a glass of port    
wine1 a tea-spoonful of made mustard1 a 
little flour and salt1 and a bit of     
butter4 ,boil all together a few        
minutes1 and pour it round the meat4    
,chop capers1 walnuts1 red cabbage1     
pickled cucumbers1 and chives or        
parsley1 small1 and place them in       
separate heaps over it4   ,,broad       
,,beans4 ,boil them tender1 with a bunch
 of parsley1 which must afterwards be   
chopped and put into melted butter1 to  
serve with them4 ,bacon or pickled pork 
is usually boiled with the beans1 but   
the meat will be of a better colour1 if 
boiled separately4   ,,brocoli4 ,to     
dress brocoli1 cut the heads with short 
stalks1 and pare off the tough skin4    
,tie the small shoots into bunches1 and 
boil them a shorter time than the heads4

 ,a little salt should be put into the  
water4 ,serve them up with or without   
toast4   ,,broiling4 ,cleanliness is    
extremely necessary in this mode of     
cookery2 and for this purpose the       
gridiron1 which is too frequently       
neglected1 ought to be carefully        
attended to1 keeping it perfectly clean 
between the bars1 and bright on the top4
 ,when hot1 wipe it well with a linen   
cloth2 and before using it1 rub the bars
 with mutton suet1 to prevent the meat  
being marked by the gridiron4 ,the bars 
should be made with a small gutter in   
them to carry off the gravy into a      
trough in front1 to prevent the fat from
 dropping into the fire and making a    
smoke1 which will spoil the flavour of  
the meat4 ,upright gridirons are        
therefore the best1 as they can be set  
before the fire1 without fear of smoke1 
and the gravy is preserved in the trough
 under them4 ,a brisk and clear fire is 
also indispensable1 that the bars of the
 gridiron may all be hot through before 

any thing be laid upon them1 yet not so 
as to burn the meat1 but to give it that
 colour and flavour which constitute the
 perfection of this mode of cooking4    
,never hasten any thing that is         
broiling1 lest it be smoked and spoiled2
 but the moment it is done1 send it up  
as hot as possible4   ,,broiled ,,cod4  
,cut the fish in thick slices1 dry and  
flour it well2 rub the gridiron with    
chalk1 set it on a clear fire1 and lay  
on the slices of cod4 ,keep them high   
from the fire1 turn them often1 till    
they are quite done1 and of a fine      
brown4 ,take them up carefully without  
breaking1 and serve with lobster or     
shrimp sauce4   ,,broiled ,,eels4 ,skin 
and clean a large eel1 cut it in pieces 
and broil it slowly over a good fire4   
,dust it well with dried parsley1 and   
serve it up with melted butter4         
,,broiled ,,fowl4 ,cut a large fowl into
 four quarters1 put them on a bird-spit1
 and tie that on another spit1 and half 
roast4 ,or half roast the whole fowl1   

and finish it on the gridiron1 which    
will make it less dry than if wholly    
broiled4 ,another way is to split the   
fowl down the back1 pepper1 salt1 and   
broil it1 and serve with mushroom sauce4
   ,,broiled ,,herrings4 ,flour them    
first1 broil them of a good colour1 and 
serve with plain butter for sauce4      
,,broiled ,,pigeons4 ,after cleaning1   
split the backs1 pepper and salt them1  
and broil them very nicely4 ,pour over  
them either stewed or pickled mushrooms 
in melted butter1 and serve them up as  
hot as possible4   ,,broiled ,,salmon4  
,cut slices an inch thick1 and season   
with pepper and salt4 ,lay each slice in
 half a sheet of white paper1 well      
buttered2 twist the ends of the paper1  
and broil the slices over a slow fire   
six or eight minutes4 ,serve them in the
 paper1 with anchovy sauce4   ,,broken  
,,china4 ,to repair any article of this 
description1 beat some lime into the    
finest powder1 and sift it through      
muslin4 ,tie some of it into a thin     

muslin1 put on the edges of the broken  
china some white of an egg1 and dust on 
a little lime as quickly as possible2   
but be careful to unite the broken parts
 very exactly4   ,,broth4 ,a very       
nourishing kind of broth for weakly     
persons may be made as follows4 ,boil   
two pounds of loin of mutton1 with a    
large handful of chervil1 in two quarts 
of water1 till reduced to one4 ,any     
other herb or roots may be added4       
,remove part of the fat1 and take half a
 pint three or four times a day4 ,if a  
broth is wanted to be made quickly1 take
 a bone or two of a neck or loin of     
mutton1 pare off the fat and the skin1  
set it on the fire in a small tin       
saucepan that has a cover1 with three   
quarters of a pint of water1 the meat   
being first beaten1 and cut in thin     
bits4 ,put in a bit of thyme and        
parsley1 and if approved1 a slice of    
onion4 ,let it boil very quick1 skim it 
nicely2 take off the cover1 if likely to
 be too weak2 otherwise keep it covered4

 ,half an hour is sufficient for the    
whole process4   ,,brown ,,gravy4 ,cover
 the bottom of a stewpan with lean veal 
an inch thick1 overlay it with slices of
 undressed gammon1 two or three onions1 
two or three bay leaves1 some sweet     
herbs1 two blades of mace1 and three    
cloves4 ,cover the stewpan1 and set it  
over a slow fire2 but when the juices   
come out1 let the fire be a little      
quicker4 ,when the meat is of a fine    
brown1 fill the pan with good           
beef-broth1 boil and skim it1 then      
simmer it an hour4 ,add a little water1 
thickened with flour2 boil it half an   
hour1 and strain it4 ,gravy thus made   
will keep a week4   ,,brown ,,bread     
,,ice4 ,grate some brown bread as fine  
as possible1 soak a small proportion in 
cream two or three hours1 sweeten and   
ice it4   ,,brown ,,bread ,,pudding4    
,half a pound of stale brown bread      
grated1 half a pound of currants1 ditto 
of shred suet1 sugar and nutmeg4 ,mix it
 up with four eggs1 a spoonful of       

brandy1 and twice as much cream4 ,boil  
it in a cloth or bason of proper size   
three or four hours4   ,,browning4      
,powder four ounces of double-refined   
sugar1 put it into a very nice iron     
fryingpan1 with one ounce of fresh      
butter4 ,mix it well over a clear fire2 
and when it begins to froth1 hold it up 
higher3 when of a very fine dark brown1 
pour in a small quantity of a pint of   
port1 and the whole by very slow        
degrees1 stirring it all the time4 ,put 
to the above half an ounce of ,jamaica1 
and the same of black pepper1 six cloves
 of shalots peeled1 three blades of mace
 bruised1 three spoonfuls of mushroom   
and the same of walnut ketchup1 some    
salt1 and the finely-pared rind of a    
lemon4 ,boil gently fifteen minutes1    
pour it into a bason till cold1 take off
 the scum1 and bottle it for use4 ,this 
article is intended to colour and       
flavour made-up dishes4   ,,bruises4    
,when the contusion is slight1          
fomentations of warm vinegar and water1 

frequently applied1 will generally      
relieve it4 ,cataplasms of fresh        
cow-dung applied to bruises1 occasioned 
by violent blows or falls1 will seldom  
fail to have a good effect4 ,nothing    
however is more certainly efficacious   
than a porter plaster immediately       
applied to the part affected4 ,boil some
 porter in an earthen vessel over a slow
 fire till it be well thickened2 and    
when cold spread it on a piece of       
leather to form the intended plaster4   
,,bubble ,,and ,,squeak4 ,boil1 chop and
 fry some cabbage1 with a little butter1
 pepper and salt4 ,lay on it slices of  
underdone beef1 lightly fried4   ,,bugs4
 ,dip a sponge or brush into a strong   
solution of vitriol1 and rub it on the  
bedstead1 or in the places where these  
vermin harbour1 and it will destroy both
 them and their nits4 ,if the bugs      
appear after once using it1 the         
application must be repeated1 and some  
of the liquid poured into the joints and
 holes of the bedstead and headboard4   

,beds that have much woodwork require to
 be taken down and well examined1 before
 they can be thoroughly cleared of these
 vermin1 and the mixture should be      
rubbed into all the joints and crevices 
with a painter's brush4 ,it should also 
be applied to the walls of the room to  
insure success2 and if mixed with a     
little lime1 it will produce a lively   
yellow4 ,the boiling of any kind of     
woodwork or household furniture in an   
iron cauldron1 with a solution of       
vitriol1 will prevent the breeding of   
bugs1 and preserve it from rottenness   
and decay4 ,sulphur made into a paste1  
or arsenic dissolved in water1 and      
applied in the same manner1 will also be
 found an effectual remedy for the bugs4
 ,but if these do not completely        
succeed1 take half a pint of the highest
 rectified spirits of wine1 and half a  
pint of spirits of turpentine2 dissolve 
in this mixture half an ounce of        
camphor1 and shake them well together4  
,dust the bed or the furniture1 dip a   

sponge or brush into the mixture1 wet   
them all over1 and pour some of the     
liquid into the holes and crevices4 ,if 
any should afterwards appear1 wet the   
lacings of the bed1 the foldings of the 
curtains near the rings1 and other parts
 where it is at all likely the bugs may 
nestle and breed1 and it will not fail  
to destroy them4 ,the smell of this     
mixture is not unwholesome1 and may be  
applied to the finest damask bed without
 any fear of soiling it4 ,it should be  
well shaked together1 but never used by 
candle-light1 for fear of its taking    
fire4   ,,bullace ,,cheese4 ,to every   
quart of full ripe bullace1 add a       
quarter of a pound of loaf sugar finely 
powdered4 ,put them into a pot1 and bake
 them in a moderate oven till they are  
soft4 ,rub them through a hair sieve2 to
 every pound of pulp add half a pound of
 loaf sugar powdered1 and in the        
meantime keep it stirring4 ,pour the    
pulp into preserving pots1 tie brandy   
paper over2 and keep them in a dry      

place4 ,when it has stood a few months1 
it will cut out very bright and fine4   
,,buns4 ,to make a good plain bun1 that 
may be eaten with or without toasting   
and butter1 rub four ounces of butter   
into two pounds of flour1 four ounces of
 sugar1 a nutmeg1 a few ,jamaica        
peppers1 and a dessert-spoonful of      
caraways4 ,put a spoonful or two of     
cream into a cup of yeast1 and as much  
good milk as will make the above into a 
light paste4 ,set it to rise by the fire
 till the oven be ready1 and bake the   
buns quickly on tins4--,to make some of 
a richer sort1 mix one pound and a half 
of dried flour with half a pound of     
sugar4 ,melt eighteen ounces of butter  
in a little warm water1 add six         
spoonfuls of rose-water1 and knead the  
above into a light dough1 with half a   
pint of yeast4 ,then mix in five ounces 
of caraway comfits1 and put some on     
them4   ,,burns4 ,in slight cases1 the  
juice of onions1 a little ink or brandy 
rubbed immediately on the part affected1

 will prevent blisters4 ,the juice of   
burdock1 mixed with an equal quantity of
 olive oil1 will make a good ointment   
for the purpose1 and the fresh leaves of
 that plant may also be applied as a    
kind of plaster4 ,houseleek used by     
itself1 or mixed with cream1 will afford
 quick relief in external inflammations4
 ,a little spirit of turpentine1 or     
linseed oil1 mixed with lime water1 if  
kept constantly to the part will remove 
the pain4 ,but warm vinegar and water1  
frequently applied with a woollen cloth1
 is most to be depended on in these     
cases4   ,,burnt ,,cream4 ,boil a pint  
of cream with a stick of cinnamon1 and  
some lemon peel4 ,take it off the fire1 
and pour it very slowly into the yolks  
of four eggs1 stirring it till half     
cold4 ,sweeten it1 take out the spice1  
and pour it into a dish4 ,when cold1    
strew over it some white pounded sugar1 
and brown it with a salamander4 ,or1    
make a rich custard without sugar1 and  
boil in it some lemon peel4 ,when cold1 

sift over it plenty of white sugar1 and 
brown the top with a salamander4        
,,butter4 ,no one article of family     
consumption is of greater consequence   
than butter of a superior quality1 and  
no one requires more care and           
management4 ,it possesses various       
degrees of goodness1 according to the   
food on which the cows are pastured1 and
 the manner in which the dairy is       
conducted2 but its sweetness is not     
affected by the cream being turned1 of  
which it is made4 ,when cows are in     
turnips1 or eat cabbages1 the taste is  
strong and disagreeable2 and to remedy  
this1 the following methods have been   
tried with advantage4 ,when the milk is 
strained into the pans1 put to every six
 gallons one gallon of boiling water4   
,or dissolve one ounce of nitre in a    
pint of spring water1 and put a quarter 
of a pint to every fifteen gallons of   
milk4 ,or1 in churning1 keep back a     
quarter of a pint of sour cream1 and put
 it into a well-scalded pot1 into which 

the next cream is to be gathered4 ,stir 
that well1 and do so with every fresh   
addition4--,,to ,,make ,,butter1 skim   
the milk in the summer1 when the sun has
 not heated the dairy4 ,at that season  
it should stand for butter twenty-four  
hours without skimming1 and forty-eight 
in winter4 ,deposit the cream-pot in a  
very cold cellar1 unless the dairy      
itself is sufficiently cold4 ,if you    
cannot churn daily1 shift the cream into
 scalded fresh pots2 but never omit     
churning twice a week4 ,if possible1    
place the churn in a thorough air2 and  
if not a barrel one1 set it in a tub of 
water two feet deep1 which will give    
firmness to the butter4 ,when the butter
 is come1 pour off the buttermilk1 and  
put the butter into a fresh scalded pan1
 or tubs1 which have afterwards been in 
cold water4 ,pour water on it1 and let  
it lie to acquire some hardness before  
it is worked2 then change the water1 and
 beat it with flat boards so perfectly1 
that not the least taste of buttermilk  

remain1 and that the water which must be
 often changed1 shall be quite clear4   
,then work some salt into it1 weigh1 and
 make it into forms2 throw them into    
cold water1 in an earthen pan with a    
cover4 ,nice cool butter will then be   
had in the hottest weather4 ,it requires
 more working in hot than in cold       
weather2 but care should be taken at all
 times not to leave a particle of       
buttermilk1 or a sour taste1 as is too  
often done4--,,to ,,preserve ,,butter1  
take two parts of the best common salt1 
one part of fine loaf-sugar1 and one of 
saltpetre2 beat them well together4 ,to 
sixteen ounces of butter1 thoroughly    
cleansed from the milk1 add one ounce of
 this mixture3 work it well1 and pot    
down the butter when it becomes firm and
 cold4 ,butter thus preserved is the    
better for keeping1 and should not be   
used under a month4 ,this article should
 be kept from the air1 and is best in   
pots of well-glazed ware1 that will hold
 from ten to fourteen pounds each4 ,put 

some salt on the top2 and when that is  
turned to brine1 if not enough to cover 
the butter entirely1 add some strong    
salt and water4 ,it then requires only  
to be covered from the dust1 and will be
 good for winter use4--,,in ,,purchasing
 ,,butter at market1 recollect that if  
fresh1 it ought to smell like a nosegay1
 and be of an equal colour throughout4  
,if sour in smell1 it has not been      
sufficiently washed3 if veiny and open1 
it is probably mixed with stale butter1 
or some of an inferior quality4 ,to     
ascertain the quality of salt butter1   
put a knife into it1 and smell it when  
drawn out3 if there is any thing rancid 
or unpleasant1 the butter is bad4 ,salt 
butter being made at different times1   
the layers in casks will greatly vary2  
and it is not easy to ascertain its     
quality1 except by unhooping the cask1  
and trying it between the staves4       
,,butter ,,dish4 ,roll butter in        
different forms1 like a cake or a pine1 
and mark it with a tea-spoon4 ,or roll  

it in crimping rollers1 work it through 
a cullender1 or scoop it with a         
tea-spoon2 mix it with grated beef1     
tongue1 or anchovies4 ,garnish with a   
wreath of curled parsley1 and it will   
serve as a little dish4   ,,buttermilk1 
if made of sweet cream1 is a delicious  
and very wholesome article of food4     
,those who can relish sour buttermilk1  
will find it still more light1 and it is
 reckoned very beneficial in consumptive
 cases4 ,if not very sour1 it is also as
 good as cream to eat with fruit2 but it
 should be sweetened with white sugar1  
and mixed with a very little milk4 ,it  
does equally well for cakes and rice    
puddings1 and of course it is economical
 to churn before the cream is too stale 
for any thing but to feed pigs4--,the   
celebrated ,dr4 ,boerhave recommended   
the frequent use of sweet buttermilk in 
all consumptive cases1 and that it      
should form the whole of the patient's  
drink1 while biscuits and rusks1 with   
ripe and dried fruits of various kinds1 

should chiefly be depended on as        
articles of food4 ,for this purpose take
 the milk from the cow into a small     
churn2 in about ten minutes begin       
churning1 and continue till the flakes  
of butter swim about pretty thick1 and  
the milk is discharged of all the oily  
particles1 and appears thin and blue4   
,strain it through a sieve1 and let the 
patient drink it as frequently as       
possible4   ,,buttermilk ,,pudding4     
,warm three quarts of new milk1 turn it 
with a quart of buttermilk1 and drain   
the curd through a sieve4 ,when dry     
pound in a marble mortar1 with nearly   
half a pound of sugar1 a lemon boiled   
tender1 the crumb of a roll grated1 a   
nutmeg grated1 six bitter almonds1 four 
ounces of warm butter1 a tea-cupful of  
good cream1 the yolks of five and whites
 of three eggs1 a glass of sweet wine   
and a glass of brandy4 ,when well       
incorporated1 bake in small cups or     
bowls well buttered4 ,if the bottom be  
not brown1 use a salamander2 but serve  

as quick as possible1 and with pudding  
sauce4   ,,buttered ,,crabs4 ,pick out  
the inside when boiled1 beat it up in a 
little gravy1 with wine1 pepper1 salt1  
nutmeg1 a few crumbs of bread1 a piece  
of butter rolled in a little flour1 and 
some vinegar or lemon juice4 ,serve it  
up hot4   ,,buttered ,,eggs4 ,beat four 
or five eggs1 yolk and white together2  
put a quarter of a pound of butter in a 
bason1 and then put that into boiling   
water4 ,stir it till melted1 then put   
that butter and the eggs into a         
saucepan2 keep a bason in your hand1    
just hold the saucepan in the other over
 a slow part of the fire1 shaking it one
 way1 as it begins to warm4 ,pour it    
into the bason and back again1 then hold
 it over the fire1 stirring it          
constantly in the saucepan1 and pouring 
it into the bason1 more perfectly to mix
 the egg and butter1 until they shall be
 hot without boiling4 ,serve on toasted 
bread1 or in a bason1 to eat with salt  
fish or red herrings4   ,,buttered      

,,loaf4 ,take three quarts of new milk1 
and add as much rennet as is sufficient 
to turn it2 then break the curd1 and    
drain off all the whey through a clean  
cloth4 ,pound it in a stone mortar1 add 
the white of one and the yolks of six   
eggs1 a good handful of grated bread1   
half as much of fine flour1 and a little
 salt4 ,mix them well together with the 
hand1 divide the whole into four round  
loaves1 and place them upon white paper4
 ,after they are well buttered1 varnish 
them all over with a feather1 dipped in 
the yolk of an egg stirred up with a    
little beer4 ,set the loaves in a quick 
oven three quarters of an hour2 while   
baking1 take half a pound of new butter1
 add to it four spoonfuls of water1 half
 a nutmeg grated1 and sugar sufficient  
to sweeten it4 ,stir them together over 
the fire till they boil2 when           
sufficiently thickened1 draw the loaves 
from the oven1 open their tops1 pour in 
the butter and sugar1 and send them up  
with sugar strewed over them4           

,,buttered ,,lobsters4 ,pick out the    
meat1 cut and warm it1 with a little    
weak brown gravy1 nutmeg1 salt1 pepper1 
butter1 and a little flour4 ,if done    
white1 a little white gravy and cream4  
,,buttered ,,oranges4 ,grate off a      
little of the outside rind of four      
,seville oranges1 and cut a round hole  
at the blunt end opposite the stalk1    
large enough to take out the pulp and   
seeds and juice4 ,then pick the seeds   
and skin from the pulp1 rub the oranges 
with a little salt1 and lay them in     
water for a short time4 ,the bits cut   
out are to be saved4 ,boil the fruit in 
fresh water till they are tender1       
shifting the water to take out the      
bitterness4 ,in the meantime make a thin
 syrup with fine sugar1 put the oranges 
into it1 and boil them up4 ,as the      
quantity of syrup need not be enough to 
cover them1 turn them round1 that each  
part may partake of the syrup1 and let  
them remain in it hot till they are     
wanted4 ,about half an hour before      

serving1 put some sugar to the pulp1 and
 set it over the fire2 mix it well1 and 
let it boil4 ,then add a spoonful of    
white wine for every orange1 give it a  
boil1 put in a bit of fresh butter1 and 
stir it over the fire to thicken4 ,fill 
the oranges with it1 and serve them with
 some of the syrup in the dish1 with the
 bits on the top4   ,,buttered          
,,orange-,,juice4 ,mix the juice of     
seven ,seville oranges with four        
spoonfuls of rose-water1 and add the    
yolks of eight and the whites of four   
eggs well beaten4 ,strain the liquor on 
half a pound of sugar pounded1 stir it  
over a gentle fire2 and when it begins  
to thicken1 add a piece of butter the   
size of a small walnut4 ,keep it over   
the fire a few minutes longer1 then pour
 it into a flat dish1 and serve it to   
eat cold4 ,if no silver saucepan for the
 purpose1 do it in a china bason in a   
saucepan of boiling water1 the top of   
which will just receive the bason4      
,,buttered ,,prawns4 ,take them out of  

the husk2 warm them with a little good  
gravy1 a bit of butter and flour1 a     
taste of nutmeg1 pepper and salt4       
,simmer them together a minute or two1  
and serve with sippets2 or with cream   
sauce1 instead of brown4 ,shrimps are   
done in the same manner4   ,,buttered   
,,rice4 ,wash and pick some rice1 drain1
 and set it on the fire1 with new milk  
sufficient to make it swell4 ,when      
tender1 pour off the milk1 and add a bit
 of butter1 a little sugar and pounded  
cinnamon4 ,shake and keep it from       
burning on the fire1 and serve it up as 
a sweet dish4     ,c4   ,,cabbage4 ,wash
 and pick it carefully1 and if very     
large1 quarter it4 ,put it into a       
saucepan with plenty of boiling-water1  
and a large spoonful of salt2 if any    
scum rises1 take it off1 and boil it    
till the stalk is tender4 ,keep the     
vegetable well covered with water all   
the time of boiling1 and see that no    
smoke or dirt arises from stirring the  
fire4 ,with careful management the      

cabbage will look as beautiful when     
dressed1 as it did when growing4 ,the   
flavour of an old cabbage may be much   
improved1 by taking it up when half     
done1 and putting it directly into      
another saucepan of fresh boiling water4
 ,when taken up1 drain it in a          
cullender4 ,it may be chopped and warmed
 with a piece of butter1 pepper and     
salt1 or sent to table whole with melted
 butter4 ,savoys and greens in general  
are dressed in the same way4   ,,cakes4 
,in making and baking cakes the         
following particulars should be attended
 to4 ,the currants should be nicely     
picked and washed1 dried in a cloth1 and
 set before the fire4 ,if damp1 they    
will make cakes or puddings heavy4      
,before they are added1 a dust of dry   
flour should be scattered among them1   
and then shaken together1 which will    
make the cake or pudding lighter4 ,eggs 
should be beaten a long time1 whites and
 yolks apart1 and always strained4      
,sugar should be rubbed to a powder on a

 clean board1 and sifted through a fine 
hair or lawn sieve4 ,lemon peel requires
 to be pared very thin1 and with a      
little sugar beaten to a paste in a     
marble mortar4 ,it should then be mixed 
with a little wine or cream1 so as to   
divide easily among the other           
ingredients4 ,after all the articles are
 put into the pan1 they should be long  
and thoroughly beaten1 as the lightness 
of the cake depends much on their being 
well incorporated4 ,both black and white
 plumb cakes1 being made with yeast1    
require less butter and eggs1 and eat   
equally light and rich4 ,if the leaven  
be only of flour1 milk and water1 and   
yeast1 it becomes more tough1 and is    
less easily divided1 than if the butter 
be first put with those ingredients1 and
 the dough afterwards set to rise by the
 fire4 ,the heat of the oven is of great
 importance for cakes1 especially large 
ones4 ,if not pretty quick1 the batter  
will not rise2 and if too quick1 put    
some white paper over the cake to       

prevent its being burnt4 ,if not long   
enough lighted to have a body of heat1  
or it is become slack1 the cake will be 
heavy4 ,to know when it is soaked1 take 
a broad-bladed knife that is very       
bright1 and thrust it into the centre2  
draw it out instantly1 and if the paste 
in any degree adheres1 return the cake  
to the oven1 and close it up4 ,if the   
heat is sufficient to raise but not to  
soak the baking1 a little fresh fuel    
should be introduced1 after taking out  
the cakes and keeping them hot1 and then
 returning them to the oven as quickly  
as possible4 ,particular care however   
should be taken to prevent this         
inconvenience1 when large cakes are to  
be baked4   ,,cake ,,trifle4 ,bake a    
rice cake in a mould2 and when cold1 cut
 it round with a sharp knife1 about two 
inches from the edge1 taking care not to
 perforate the bottom4 ,put in a thick  
custard1 and some spoonfuls of raspberry
 jam2 and then put on a high whip4      
,,calf',s ,,feet ,,broth4 ,boil two feet

 in three quarts of water till reduced  
to half the quantity2 strain it1 and set
 it by4 ,when to be used1 take off the  
fat1 put a large tea-cupful of the jelly
 into a saucepan1 with half a glass of  
sweet wine1 a little sugar and nutmeg1  
and heat it up till it be ready to boil4
 ,then take a little of it1 and beat it 
by degrees to the yolk of an egg1 adding
 a bit of butter the size of a nutmeg2  
stir it all together1 but do not let it 
boil4 ,grate a little fresh lemon peel  
into it4--,another way is to boil two   
calves' feet with two ounces of veal1   
and two of beef1 the bottom of a penny  
loaf1 two or three blades of mace1 half 
a nutmeg1 and a little salt1 in three   
quarts of water1 till reduced to half   
the quantity4 ,then strain it1 and take 
off the fat4   ,,calf',s ,,feet ,,jelly4
 ,boil two feet1 well cleaned1 in five  
pints of water till they are broken1 and
 the water half wasted4 ,strain it1 take
 off the fat when cold1 and remove the  
jelly from the sediment4 ,put it into a 

saucepan1 with sugar1 raisin wine1 lemon
 juice and lemon peel4 ,when the flavour
 is rich1 add the whites of five eggs   
well beaten1 and their shells broken4   
,set the saucepan on the fire1 but do   
not stir the jelly after it begins to   
warm4 ,let it boil twenty minutes after 
it rises to a head1 then pour it through
 a flannel bag1 first dipping the jelly 
bag in hot water to prevent waste1 and  
squeezing it quite dry4 ,run the jelly  
repeatedly through the bag1 until it is 
quite clear1 and then put it into       
glasses or forms4 ,the following method 
will greatly facilitate the clearing of 
the jelly4 ,when the mixture has boiled 
twenty minutes1 throw in a tea-cupful of
 cold water2 let it boil five minutes   
longer1 then take the saucepan off the  
fire covered close1 and keep it half an 
hour4 ,it will afterwards be so clear as
 to need only once running through the  
bag1 and much waste will be             
prevented4--,another way to make jelly  
is to take three calf's feet1 or two    

cow-heels1 that have been only scalded1 
and boil them in four quarts of water1  
till it be half wasted4 ,remove 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 brown sugar to taste1 nearly a    
pint of raisin wine1 one ounce of       
coriander seed1 a quarter of an ounce of
 allspice1 a bit of cinnamon1 and six   
cloves1 all bruised and previously mixed
 together4 ,the jelly should boil       
fifteen minutes without stirring1 and   
then be cleared through a flannel bag4  
,take a little of the jelly while       
running1 mix it with a tea-cupful of    
water in which a piece of beet root has 
been boiled1 and run it through the bag 
when all the rest is run out4 ,the other
 jelly being cooled on a plate1 this    
will serve to garnish it4 ,jelly made in
 this way will have a fine high colour  
and flavour4 ,but in all cases1 to      
produce good jelly1 the feet should only

 be scalded to take off the hair4 ,those
 who sell them ready prepared generally 
boil them too long1 and they become in  
consequence less nutricious4 ,if scalded
 only1 the liquor will require greater  
care in removing the fat2 but the jelly 
will be far stronger1 and of course     
allow more water4 ,jelly is equally good
 if made of cow-heels nicely cleaned1   
and will be much stronger than what is  
made from calf's feet4   ,,calf',s      
,,feet ,,pudding4 ,boil four feet quite 
tender1 pick off the meat1 and chop it  
fine4 ,add some grated bread1 a pound of
 chopped suet1 half a pint of milk1 six 
eggs1 a pound of currants1 four ounces  
of citron1 two ounces of candied peel1 a
 grated nutmeg1 and a glass of brandy4  
,butter the cloth and flour it1 tie it  
close1 and boil it three hours4         
,,calf',s ,,head ,,boiled4 ,clean it    
carefully and soak it in water1 that it 
may look very nice1 and take out the    
brains for sauce4 ,wash them well1 tie  
them up in a cloth1 with a little sage  

and parsley2 put them into the pot at   
the same time with the head1 and scum   
the water while boiling4 ,a large head  
will take two hours1 and when the part  
which joined the neck becomes tender it 
is done4 ,take up the brains and chop   
them with the sage and parsley1 and an  
egg boiled hard4 ,put them into a       
saucepan with a bit of butter1 pepper   
and salt1 and warm them up4 ,peel the   
tongue1 lay it in the middle of the     
dish1 with the brain sauce round it4    
,strew over the head some grated bread  
and chopped parsley1 and brown it by the
 fire in a separate dish1 adding bacon1 
pickled pork1 and greens4   ,,calf',s   
,,head ,,collared4 ,scald the skin off a
 fine head1 clean it nicely1 and take   
out the brains4 ,boil it tender enough  
to remove the bones1 and season it high 
with mace1 nutmeg1 salt1 and white      
pepper4 ,put a layer of chopped parsley1
 then a quantity of thick slices of fine
 ham1 or a beautiful coloured tongue    
skinned1 and then the yolks of six nice 

yellow eggs stuck here and there about4 
,roll the head quite close1 and tie it  
up tight1 placing a cloth under the     
tape1 as for other collars4 ,boil it1   
and then lay a weight upon it4          
,,calf',s ,,head ,,fricasseed4 ,clean   
and half-boil part of a head2 cut the   
meat into small bits1 and put it into a 
tosser1 with a little gravy made of the 
bones1 some of the water it was boiled  
in1 a bunch of sweet herbs1 an onion1   
and a blade of mace4 ,the cockscombs of 
young cockrels may be boiled tender1 and
 then blanched1 or a sweetbread will do 
as well4 ,season the gravy with a little
 pepper1 nutmeg1 and salt4 ,rub down    
some flour and butter1 and give all a   
boil together4 ,then take out herbs and 
onion1 and add a small cup of cream1 but
 do not boil it in4 ,serve with small   
bits of bacon rolled up and forcemeat   
balls4   ,,calf',s ,,head ,,hashed4     
,when half boiled1 cut off the meat in  
slices1 half an inch thick1 and two or  
three inches long4 ,brown some butter1  

flour1 and sliced onion2 and throw in   
the slices with some good gravy1        
truffles and morels4 ,give it one boil1 
skim it well and set it in a moderate   
heat to simmer till very tender4 ,season
 at first with pepper1 salt1 and        
cayenne2 and ten minutes before serving1
 throw in some shred parsley1 and a very
 small bit of taragon and knotted       
marjoram cut as fine as possible4 ,send 
it up with forcemeat balls1 and bits of 
bacon rolled round1 adding the squeeze  
of a lemon4--,another way is to boil the
 head almost enough1 and take the meat  
of the best side neatly off the bone    
with a sharp knife4 ,lay this into a    
small dish1 wash it over with the yolks 
of two eggs1 and cover it with crumbs1 a
 few herbs nicely shred1 a little       
pepper1 salt1 and grated nutmeg all     
mixed together first4 ,set the dish     
before the fire1 and turn it now and    
then1 that all parts of the head may be 
equally brown4 ,in the mean time slice  
the remainder of the head1 peel the     

tongue and slice it4 ,put a pint of good
 gravy into a pan with an onion1 and a  
small bunch of herbs1 consisting of     
parsley1 basil1 savoury1 taragon1       
knotted marjoram1 and a little thyme4   
,add a small quantity of salt and       
cayenne1 a few truffles and morels1 and 
two spoonfuls of ketchup4 ,then beat up 
half the brains1 put it to the rest with
 a little butter and flour1 and simmer  
the whole together4 ,beat the other part
 of the brains with shred lemon peel1 a 
little nutmeg and mace1 some shred      
parsley and an egg4 ,then fry it in     
small cakes of a beautiful yellow brown4
 ,dip some oysters into the yolk of an  
egg1 and do the same2 and also some     
relishing forcemeat balls1 made as for  
mock turtle4 ,garnish with these1 and   
small bits of bacon just made hot before
 the fire4   ,,calf',s ,,head ,,pie4    
,stew a knuckle of veal till fit for    
eating1 with two onions1 a few isinglass
 shavings1 a bunch of herbs1 a blade of 
mace1 and a few peppercorns1 in three   

pints of water4 ,keep the broth for the 
pie4 ,take off a bit of the meat for the
 balls1 and let the other be eaten2 but 
simmer the bones in the broth till it is
 very good4 ,half boil the head1 and cut
 it into square bits2 put a layer of ham
 at the bottom1 then some head1 first   
fat and then lean1 with balls and hard  
eggs cut in half1 and so on till the    
dish be full2 but great care must be    
taken not to place the pieces close1 or 
the pie will be too solid1 and there    
will be no space for the jelly4 ,the    
meat must be first seasoned pretty well 
with pepper and salt1 and a scrape or   
two of nutmeg4 ,put a little water and  
gravy into the dish1 cover it with a    
tolerably thick crust1 and bake it in a 
slow oven4 ,when done1 fill it up with  
gravy1 and do not cut it till quite     
cold4 ,use a very sharp knife for this  
purpose1 first cutting out a large      
piece1 and going down to the bottom of  
the dish3 thinner slices may afterwards 
be cut4 ,the different colours1 and the 

clear jelly1 will have a beautiful      
marbled appearance4 ,a small pie may be 
made to eat hot1 and will have a good   
appearance1 if seasoned high with       
oysters1 mushrooms1 truffles and morels4
 ,the cold pie will keep several days1  
and slices of it will make a handsome   
side-dish4 ,if the isinglass jelly be   
not found stiff enough1 a calf's foot or
 a cow heel may be used instead4 ,to    
vary the colour1 pickled tongue may be  
cut in1 instead of ham4   ,,calf',s     
,,head ,,roasted4 ,wash the head        
perfectly clean1 stew it with oysters1  
tie it together and spit it1 baste it   
well with butter and flour rubbed       
smooth4 ,stew together some of the      
oyster liquor1 gravy1 butter and salt1  
with a few sprigs of marjoram and       
savoury1 adding a little claret1 and    
pour the sauce over the dish4           
,,calf',s ,,head ,,soup4 ,after the head
 has been thoroughly cleaned1 put it    
into a stewpan with a proper quantity of
 water1 an onion1 some sweet herbs1 mace

 and cloves1 and a little pearl barley4 
,boil it quite tender1 put in some      
stewed celery1 and season it with       
pepper4 ,pour the soup into a dish1     
place the head in the middle1 and send  
it hot to table4   ,,calf',s ,,head     
,,stewed4 ,wash and soak it for an hour1
 bone it1 take out the brains1 the      
tongue and the eyes4 ,make a forcemeat  
with two pounds of beef suet1 as much   
lean veal1 two anchovies boned and      
washed1 the peel of a lemon1 some grated
 nutmeg1 and a little thyme4 ,chop them 
up together with some grated bread1 and 
mix in the yolks of four eggs4 ,make    
part of this forcemeat into fifteen or  
twenty balls2 boil five eggs hard1 some 
oysters washed clean1 and half a pint of
 fresh mushrooms1 and mix with the rest 
of the forcemeat4 ,stuff that part of   
the head where the bones were taken out1
 tie it up carefully with packthread1   
put it into two quarts of gravy or good 
broth1 with a blade of mace1 cover it   
close1 and stew it very slowly for two  

hours4 ,while the head is doing1 beat up
 the brains with some lemon-thyme and   
parsley chopped very fine1 some grated  
nutmeg1 and the yolk of an egg mixed    
with it4 ,fry half the brains in        
dripping1 in little cakes1 and fry the  
balls4 ,when the head is done1 keep it  
warm with the brain-cakes and balls2    
strain off the liquor in which the head 
was stewed1 add to it some stewed       
truffles and morels1 and a few pickled  
mushrooms4 ,put in the other half of the
 brains chopped1 boil them up together1 
and let them simmer a few minutes4 ,lay 
the head into a hot dish1 pour the      
liquor over it1 and place the balls and 
the brain-cakes round it4 ,for a small  
family1 half the head will be           
sufficient4 ,a lamb's head may be done  
in the same way4   ,,calf',s ,,heart4   
,chop fine some suet1 parsley1 sweet    
marjoram and a boiled egg4 ,add some    
grated bread1 lemon peel1 pepper1 salt  
and mustard4 ,mix them together in a    
paste1 and stuff the heart with it1     

after it has been well washed and       
cleaned4 ,if done carefully1 it is      
better baked than roasted4 ,serve it up 
quite hot1 with gravy and melted butter4
   ,,calf',s ,,kidney4 ,chop veal       
kidney1 and some of the fat2 likewise a 
little leek or onion1 pepper1 and salt4 
,roll the kidney up with an egg into    
balls1 and fry it4--,a calf's heart     
should be stuffed and roasted as a      
beef's heart2 or sliced and made into a 
pudding1 the same as for a steak or     
kidney pudding4   ,,calf',s ,,liver4    
,there are several ways of making this  
into a good dish4 ,one is to broil it1  
after it has been seasoned with pepper  
and salt4 ,then rub a bit of cold butter
 over1 and serve it up hot and hot4--,if
 the liver is to be roasted1 first wash 
and wipe it1 then cut a long hole in it1
 and stuff it with crumbs of bread1     
chopped anchovy1 herbs1 fat bacon1      
onion1 salt1 pepper1 a bit of butter1   
and an egg4 ,sew up the liver1 lard or  
wrap it in a veal caul1 and put it to   

the fire4 ,serve it with good brown     
gravy1 and currant jelly4--,if the liver
 and lights are to be dressed together1 
half boil an equal quantity of each2    
then cut them in a middling-sized mince1
 add a spoonful or two of the water that
 boiled it1 a bit of butter1 flour1 salt
 and pepper4 ,simmer them together ten  
minutes1 and serve the dish up hot4     
,,calf',s ,,sweetbreads4 ,these should  
be half boiled1 and then stewed in white
 gravy4 ,add cream1 flour1 butter1      
nutmeg1 salt1 and white pepper4 ,or do  
them in brown sauce seasoned4 ,or       
parboil1 and then cover them with       
crumbs1 herbs1 and seasoning1 and brown 
them in a ,dutch oven4 ,serve with      
butter1 and mushroom ketchup1 or gravy4 
,,calves4 ,the general method of rearing
 calves consumes so much of the milk of 
the dairy1 that it is highly necessary  
to adopt other means1 or the calves must
 be sold to the butcher while they are  
young4 ,a composition called linseed    
milk1 made of linseed oil-cake powdered1

 and gradually mixed with skim-milk     
sweetened with treacle1 has been tried  
with considerable effect4 ,it must be   
made nearly as warm as new milk when    
taken from the cow4 ,hay tea mixed with 
linseed and boiled to a jelly1 has      
likewise been tried with success4 ,a    
species of water gruel1 made in the     
following manner1 is strongly           
recommended4 ,put a handful or two of   
oatmeal into some boiling water1 and    
after it has thickened a little1 leave  
it to cool till it is lukewarm2 mix with
 it two or three pints of skim-milk1 and
 give it to the calf to drink4 ,at first
 it may be necessary to make the calf   
drink by presenting the fingers to it2  
but it will soon learn to drink of      
itself1 and will grow much faster than  
by any other method4 ,according to the  
old custom1 a calf intended to be reared
 is allowed to suck for six or eight    
weeks2 and if the cow give only a       
moderate quantity of milk1 the value of 
it will amount to the price of the calf 

in half that time4 ,by the method now   
recommended1 only a little oatmeal or   
ground barley is consumed1 and a small  
quantity of skim-milk4 ,the calf is also
 more healthy and strong1 and less      
subject to disease4 ,small whisps of hay
 should be placed round them on cleft   
sticks1 to induce the calves to eat2 and
 when they are weaned1 they should be   
turned into short sweet grass2 for if   
hay and water only are used1 they are   
liable to swellings and the rot4 ,the   
fatting of calves being an object of    
great importance1 a greater variety of  
food is now provided for this purpose   
than formerly1 and great improvements   
have been made in this part of rural    
economy4 ,grains1 potatoes1 malt dust1  
pollard1 and turnips now constitute     
their common aliment4 ,but in order to  
make them fine and fat1 they must be    
kept as clean as possible1 with fresh   
litter every day4 ,bleeding them twice  
before they are slaughtered1 improves   
the beauty and whiteness of the flesh1  

but it may be doubted whether the meat  
is equally good and nutricious4 ,if     
calves be taken with the scouring1 which
 often happens in a few days after being
 cast1 make a medicine of powdered chalk
 and wheat meal1 wrought into a ball    
with some gin2 and it will afford       
relief4 ,the shoote is another distemper
 to which they are liable1 and is       
attended with a violent cholic and the  
loathing of food4 ,the general remedy in
 this case is milk1 well mulled with    
eggs2 or eggs and flour mixed with oil1 
melted butter1 linseed or anniseed4 ,to 
prevent the sickness which commonly     
attends calves about ,michaelmas time1  
take newly-churned butter1 without salt1
 and form it into a cup the size of an  
egg2 into this cup put three or four    
cloves of bruised garlic1 and fill it up
 with tar4 ,having put the cup down the 
calf's throat1 pour into its nostrils   
half a spoonful of the spirit of        
turpentine1 rub a little tar upon its   
nose1 and keep it within doors for an   

hour4 ,calves ought to be housed a night
 before this medicine is given4         
,,calico ,,furniture4 ,when curtains or 
bed furniture of this description are to
 be taken down for the summer1 shake off
 the loose dust1 and lightly brush them 
with a small long-haired furniture      
brush4 ,wipe them afterwards very       
closely with clean flannels1 and rub    
them with dry bread4 ,if properly done1 
the curtains will look nearly as well as
 at first1 and if the colour be not very
 light1 they will not require washing   
for years4 ,fold them up in large       
parcels1 and put them by carefully4     
,while the furniture remains up1 it     
should be preserved as much as possible 
from the sun and air1 which injure      
delicate colours2 and the dust may be   
blown off with bellows4 ,curtains may   
thus be kept clean1 even to use with the
 linings after they have been washed or 
newly dipped4   ,,camp ,,vinegar4 ,slice
 a large head of garlic1 and put it into
 a wide-mouthed bottle1 with half an    

ounce of cayenne1 two tea-spoonfuls of  
soy1 two of walnut ketchup1 four        
anchovies chopped1 a pint of vinegar1   
and enough cochineal to give it the     
colour of lavender drops4 ,let it stand 
six weeks2 then strain it off quite     
clear1 and keep it in small bottles     
sealed up4   ,,camphor ,,julep4         
,dissolve a quarter of an ounce of      
camphor in half a pint of brandy4 ,it   
may thus be kept fit for use2 and a     
tea-spoonful taken in a wine glass of   
cold water will be found an agreeable   
dose4--,another way4 ,to a quarter of an
 ounce of camphor1 add a quart of       
boiling water1 and a quart of cold4 ,let
 it stand six hours1 and strain it off  
for use4   ,,camphor ,,ointment4 ,put   
half an ounce of camphor into an ounce  
of the oil of almonds1 mixed with an    
ounce of spermaceti4 ,scrape fine into  
it half an ounce of white wax1 and melt 
it over some hot water4   ,,camphorated 
,,oil4 ,beat an ounce of camphor in a   
mortar1 with two ounces of ,florence    

oil1 till the camphor is entirely       
dissolved4 ,this liniment is highly     
useful in rheumatism1 spasms1 and other 
cases of extreme pain4   ,,canaries4    
,those who wish to breed this species of
 birds1 should provide them a large     
cage1 with two boxes to build in4 ,early
 in ,april put a cock and hen together2 
and whilst they are pairing1 feed them  
with soft meat1 or a little grated      
bread1 scalded rapeseed and an egg mixed
 together4 ,at the same time a small net
 of fine hay1 wool1 cotton1 and hair    
should be suspended in one corner of the
 cage1 so that the birds may pull it out
 as they want it to build with4 ,tame   
canaries will sometimes breed three or  
four times in a year1 and produce their 
young about a fortnight after they begin
 to sit4 ,when hatched1 they should be  
left to the care of the old ones1 to    
nurse them up till they can fly and feed
 themselves2 during which time they     
should be supplied with fresh victuals  
every day1 accompanied now and then with

 cabbage1 lettuce1 and chick-weed with  
seeds upon it4 ,when the young canaries 
can feed themselves1 they should be     
taken from the old ones1 and put into   
another cage4 ,boil a little rapeseed1  
bruise and mix it with as much grated   
bread1 mace seed1 and the yolk of an egg
 boiled hard2 and supply them with a    
small quantity every day1 that it may   
not become stale or sour4 ,besides this1
 give them a little scalded rapeseed1   
and a little rape and canary seed by    
itself4 ,this diet may be continued till
 they have done moulting1 or renewed at 
any time when they appear unhealthy1 and
 afterwards they may be fed in the usual
 manner4   ,,cancer4 ,it is asserted by 
a ,french practitioner1 that this cruel 
disorder may be cured in three days1 by 
the following simple application1       
without any surgical operation whatever4
 ,knead a piece of dough about the size 
of a pullet's egg1 with the same        
quantity of hog's lard1 the older the   
better2 and when they are thoroughly    

blended1 so as to form a kind of salve1 
spread it on a piece of white leather1  
and apply it to the part affected4      
,this1 if it do no good1 is perfectly   
harmless4--,a plaster for an eating     
cancer may be made as follows4 ,file up 
some old brass1 and mix a spoonful of it
 with mutton suet4 ,lay the plaster on  
the cancer1 and let it remain till the  
cure is effected4 ,several persons have 
derived great benefit from this         
application1 and it has seldom been     
known to fail4   ,,candied ,,angelica4  
,cut angelica into pieces three inches  
long1 boil it tender1 peel and boil it  
again till it is green2 dry it in a     
cloth1 and add its weight in sugar4     
,sift some fine sugar over1 and let them
 remain in a pan two days2 then boil the
 stalks clear and green1 and let them   
drain in a cullender4 ,beat another     
pound of sugar and strew over them1 lay 
them on plates1 and dry them well in an 
oven4   ,,candied ,,fruit4 ,take the    
preserve out of the syrup1 lay it into a

 new sieve1 and dip it suddenly into hot
 water1 to take off the syrup that hangs
 about it4 ,put it on a napkin before   
the fire to drain1 and then do another  
layer in the sieve4 ,sift the fruit all 
over with double refined sugar          
previously prepared1 till it is quite   
white4 ,set it on the shallow end of    
sieves in a lightly-warm oven1 and turn 
it two or three times3 it must not be   
cold till dry4 ,watch it carefully1 and 
it will be beautiful4   ,,candied       
,,peel4 ,take out the pulps of lemons or
 oranges1 soak the rinds six days in    
salt and water1 and afterwards boil them
 tender in spring water4 ,drain them on 
a sieve1 make a thin syrup of loaf sugar
 and water1 and boil the peels in it    
till the syrup begins to candy about    
them4 ,then take out the peels1 grate   
fine sugar over them1 drain them on a   
sieve1 and dry them before the fire4    
,,candles4 ,those made in cold weather  
are best2 and if put in a cool place1   
they will improve by keeping2 but when  

they begin to sweat and turn rancid1 the
 tallow loses its strength1 and the     
candles are spoiled4 ,a stock for winter
 use should be provided in autumn1 and  
for summer1 early in the spring4 ,the   
best candle-wicks are made of fine      
cotton2 the coarser yarn consumes       
faster1 and burns less steady4 ,mould   
candles burn the clearest1 but dips     
afford the best light1 their wicks being
 proportionally larger4   ,,caper       
,,sauce4 ,add a table-spoonful of capers
 to twice the quantity of vinegar1 mince
 one third of the capers very fine1 and 
divide the others in half4 ,put them    
into a quarter of a pint of melted      
butter1 or good thickened gravy1 and    
stir them the same way as the melted    
butter1 to prevent their oiling4 ,the   
juice of half a ,seville orange or lemon
 may be added4 ,an excellent substitute 
for capers may be made of pickled green 
peas1 nastursions1 or gherkins1 chopped 
into a similar size1 and boiled with    
melted butter4 ,when capers are kept for

 use1 they should be covered with fresh 
scalded vinegar1 tied down close to     
exclude the air1 and to make them soft4 
,,capillaire4 ,take fourteen pounds of  
good moist sugar1 three of coarse sugar1
 and six eggs beaten in well with the   
shells1 boil them together in three     
quarts of water1 and skim it carefully4 
,then add a quarter of a pint of        
orange-flower water1 strain it off1 and 
put it into bottles4 ,when cold1 mix a  
spoonful or two of this syrup in a      
little warm or cold water4   ,,carachee4
 ,mix with a pint of vinegar1 two       
table-spoonfuls of ,indian soy1 two of  
walnut pickle1 two cloves of garlic1 one
 tea-spoonful of cayenne1 one of lemon  
pickle1 and two of sauce royal4         
,,carmel ,,cover4 ,dissolve eight ounces
 of double refined sugar in three or    
four spoonfuls of water1 and as many    
drops of lemon juice4 ,put it into a    
copper skillet2 when it begins to       
thicken1 dip the handle of a spoon in   
it1 and put that into a pint bason of   

water4 ,squeeze the sugar from the spoon
 into it1 and so on till all the sugar  
is extracted4 ,take a bit out of the    
water1 and if it snaps and is brittle   
when cold1 it is done enough4 ,but let  
it be only three parts cold1 then pour  
the water from the sugar1 and having a  
copper form oiled well1 run the sugar on
 it1 in the manner of a maze1 and when  
cold it may be put on the dish it is    
intended to cover4 ,if on trial the     
sugar is not brittle1 pour off the      
water1 return it into the skillet1 and  
boil it again4 ,it should look thick    
like treacle1 but of a light gold       
colour4 ,this makes an elegant cover for
 sweetmeats4   ,,carp4 ,this excellent  
fish will live some time out of water1  
and may therefore get wasted3 it is best
 to kill them as soon as caught1 to     
prevent this4 ,carp should either be    
boiled or stewed4 ,scale and draw it1   
and save the blood4 ,set on water in a  
stewpan1 with a little ,chili vinegar1  
salt1 and horse-radish4 ,when it boils1 

put in the carp1 and boil it gently for 
twenty minutes1 according to the        
thickness of the fish4 ,stew the blood  
with half a pint of port wine1 some good
 gravy1 a sliced onion1 a little whole  
pepper1 a blade of mace1 and a nutmeg   
grated4 ,thicken the sauce with butter  
rolled in flour1 season it with pepper  
and salt1 essence of anchovy1 and       
mushroom ketchup4 ,serve up the fish    
with the sauce poured over it1 adding a 
little lemon juice4 ,carp are also very 
nice plain boiled1 with common fish     
sauce4   ,,carpets4 ,in order to keep   
them clean1 they should not frequently  
be swept with a whisk brush1 as it wears
 them fast2 not more than once a week1  
and at other times with sprinkled       
tea-leaves1 and a hair brush4 ,fine     
carpets should be done gently on the    
knees1 with a soft clothes' brush4 ,when
 a carpet requires more cleaning1 take  
it up and beat it well1 then lay it down
 and brush it on both sides with a      
hand-brush4 ,turn it the right side     

upwards1 and scour it clean with ox-gall
 and soap and water1 and dry it with    
linen cloths4 ,lay it on the grass1 or  
hang it up to dry thoroughly4           
,,carraway ,,cake4 ,dry two pounds of   
good flour1 add ten spoonfuls of yeast1 
and twelve of cream4 ,wash the salt out 
of a pound of butter1 and rub it into   
the flour2 beat up eight eggs with half 
the whites1 and mix it with the         
composition already prepared4 ,work it  
into a light paste1 set it before the   
fire to rise1 incorporate a pound of    
carraway comfits1 and an hour will bake 
it4   ,,carrier ,,sauce4 ,chop six      
shalots fine1 and boil them up with a   
gill of gravy1 a spoonful of vinegar1   
some pepper and salt4 ,this is used for 
mutton1 and served in a boat4           
,,carrole ,,of ,,rice4 ,wash and pick   
some rice quite clean1 boil it five     
minutes in water1 strain and put it into
 a stewpan1 with a bit of butter1 a good
 slice of ham1 and an onion4 ,stew it   
over a very gentle fire till tender2    

have ready a mould lined with very thin 
slices of bacon1 mix the yolks of two or
 three eggs with the rice1 and then line
 the bacon with it about half an inch   
thick4 ,put into it a ragout of chicken1
 rabbit1 veal1 or of any thing else4    
,fill up the mould1 and cover it close  
with rice4 ,bake it in a quick oven an  
hour1 turn it over1 and send it to table
 in a good gravy1 or curry sauce4       
,,carrots4 ,this root requires a good   
deal of boiling4 ,when young1 wipe off  
the skin after they are boiled2 when    
old1 scrape them first1 and boil them   
with salt meat4 ,carrots and parsnips   
should be kept in layers of dry sand for
 winter use1 and not be wholly cleared  
from the earth4 ,they should be placed  
separately1 with their necks upward1 and
 be drawn out regularly as they stand1  
without disturbing the middle or the    
sides4   ,,carrot ,,pudding4 ,boil a    
large carrot tender2 then bruise it in a
 marble mortar1 and mix with it a       
spoonful of biscuit powder1 or three or 

four little sweet biscuits without      
seeds1 four yolks and two whites of     
eggs1 a pint of cream either raw or     
scalded1 a little ratifia1 a large      
spoonful of orange or rose-water1 a     
quarter of a nutmeg1 and two ounces of  
sugar4 ,bake it in a shallow dish lined 
with paste2 turn it out1 and dust a     
little fine sugar over it4   ,,carrot   
,,soup4 ,put some beef bones into a     
saucepan1 with four quarts of the liquor
 in which a leg of mutton or beef has   
been boiled1 two large onions1 a turnip1
 pepper and salt1 and boil them together
 for three hours4 ,have ready six large 
carrots scraped and sliced2 strain the  
soup on them1 and stew them till soft   
enough to pulp through a hair sieve or  
coarse cloth1 with a wooden spoon2 but  
pulp only the red part of the carrot1   
and not the yellow4 ,the soup should be 
made the day before1 and afterwards     
boiled with the pulp1 to the thickness  
of peas-soup1 with the addition of a    
little cayenne4  ,illustration3 ,carving

  ,illustration3 ,carving4   ,,carving4 
,in nothing does ceremony more          
frequently triumph over comfort1 than in
 the administration of 'the honours of  
the table4' ,every one is sufficiently  
aware that a dinner1 to be eaten in     
perfection1 should be taken the very    
moment it is sent hot to table2 yet few 
persons seem to understand1 that he is  
the best carver who fills the plates of 
the greatest numbers of guests in the   
least portion of time1 provided it be   
done with ease and elegance4 ,in a mere 
family circle1 where all cannot and     
ought not to be choosers1 it is far     
better to fill the plates and send them 
round1 rather than ask each individual  
what particular part they would prefer2 
and if in a larger company a similar    
plan were introduced1 it would be       
attended with many advantages4 ,a       
dexterous carver1 would help half a     
dozen people in less time than is often 
wasted in making civil faces to a single
 guest4 ,he will also cut fair1 and     

observe an equitable distribution of the
 dainties he is serving out4 ,it would  
save much time1 if poultry1 especially  
large turkeys and geese1 were sent to   
table ready cut up4 ,when a lady        
presides1 the carving knife should be   
light1 of a middling size1 and of a fine
 edge4 ,strength is less required than  
address1 in the manner of using1 it2 and
 to facilitate this1 the butcher should 
be ordered to divide the joints of the  
bones1 especially of the neck1 breast1  
and loin of mutton1 lamb1 and veal2     
which may then be easily cut into thin  
slices attached to the adjoining bones4 
,if the whole of the meat belonging to  
each bone should be too thick1 a small  
slice may be taken off between every two
 bones4 ,the more fleshy joints1 as     
fillet of veal1 leg or saddle of mutton 
and beef1 are to be helped in thin      
slices1 neatly cut and smooth2 observing
 to let the knife pass down to the bone 
in the mutton and beef joints4 ,the dish
 should not be too far off the carver1  

as it gives an awkward appearance1 and  
makes the task more difficult4 ,in      
helping fish1 take care not to break the
 flakes2 which in cod and very fresh    
salmon are large1 and contribute much to
 the beauty of its appearance4 ,a fish  
knife1 not being sharp1 divides it best 
on this account4 ,help a part of the    
roe1 milt or liver1 to each person4 ,the
 heads of carp1 part of those of cod and
 salmon1 sounds of cod1 and fins of     
turbot1 are likewise esteemed niceties1 
and are to be attended to accordingly4  
,in cutting up any wild fowl1 duck1     
goose1 or turkey1 for a large party1 if 
you cut the slices down from pinion to  
pinion1 without making wings1 there will
 be more prime pieces4 ,but that the    
reader may derive the full advantage of 
these remarks1 we shall descend to      
particulars1 and illustrate the subject 
with a variety of interesting ,plates1  
which will show at the same time the    
manner in which game and poultry should 
be trussed and dished4----,,cod',s      

,,head4 ,fish in general requires very  
little carving1 the fleshy parts being  
those principally esteemed4 ,a cod's    
head and shoulders1 when in season1 and 
properly boiled1 is a very genteel and  
handsome dish4 ,when cut1 it should be  
done with a fish trowel1 and the parts  
about the backbone on the shoulders are 
the firmest and the best4 ,take off a   
piece quite down to the bone1 in the    
direction a1 b1 c1 d1 putting in the    
spoon at a1 c1 and with each slice of   
fish give a piece of the sound1 which   
lies underneath the backbone and lines  
it1 the meat of which is thin1 and a    
little darker coloured than the body of 
the fish itself4 ,this may be got by    
passing a knife or spoon underneath1 in 
the direction of d1 f4 ,about the head  
are many delicate parts1 and a great    
deal of the jelly kind4 ,the jelly part 
lies about the jaw1 bones1 and the firm 
parts within the head4 ,some are fond of
 the palate1 and others the tongue1     
which likewise may be got by putting a  

spoon into the mouth4----,,edge ,,bone  
,,of ,,beef4 ,cut off a slice an inch   
thick all the length from a to b1 in the
 figure opposite1 and then help4 ,the   
soft fat which resembles marrow1 lies at
 the back of the bone1 below c2 the firm
 fat must be cut in horizontal slices at
 the edge of the meat d4 ,it is proper  
to ask which is preferred1 as tastes    
differ4 ,the skewer that keeps the meat 
properly together when boiling is here  
shewn at a4 ,this should be drawn out   
before it is served up2 or1 if it is    
necessary to leave the skewer in1 put a 
silver one4----,,sirloin ,,of ,,beef may
 be begun either at the end1 or by      
cutting into the middle4 ,it is usual to
 enquire whether the outside or the     
inside is preferred4 ,for the outside1  
the slice should be cut down to the     
bones2 and the same with every following
 helping4 ,slice the inside likewise1   
and give with each piece some of the    
soft fat4 ,the inside done as follows   
eats excellently4 ,have ready some      

shalot vinegar boiling hot3 mince the   
meat large1 and a good deal of the fat2 
sprinkle it with salt1 and pour the     
shalot vinegar and the gravy on it4     
,help with a spoon1 as quickly as       
possible1 on hot plates4----,,round ,,or
 ,,buttock ,,of ,,beef is cut in the    
same way as fillet of veal1 in the next 
article4 ,it should be kept even all    
over4 ,when helping the fat1 observe not
 to hack it1 but cut it smooth4 ,a deep 
slice should be cut off the beef before 
you begin to help1 as directed above for
 the edge-bone4----,,fillet ,,of ,,veal4
 ,in an ox1 this part is round of beef4 
,ask whether the brown outside be liked1
 otherwise help the next slice4 ,the    
bone is taken out1 and the meat tied    
close1 before dressing1 which makes the 
fillet very solid4 ,it should be cut    
thin1 and very smooth4 ,a stuffing is   
put into the flap1 which completely     
covers it2 you must cut deep into this1 
and help a thin slice1 as likewise of   
fat4 ,from carelessness in not covering 

the latter with paper1 it is sometimes  
dried up1 to the great disappointment of
 the carver4----,,breast ,,of ,,veal4   
,one part1 called the brisket1 is thick 
and gristly2 put the knife about four   
inches from the edge of this1 and cut   
through it1 which will separate the ribs
 from the brisket4----,,calf',s ,,head  
has a great deal of meat upon it1 if    
properly managed4 ,cut slices from a to 
b1 letting the knife go close to the    
bone4 ,in the fleshy part1 at the neck  
end c1 there lies the throat sweetbread1
 which you should help a slice of from c
 to d with the other part4 ,many like   
the eye1 which must be cut out with the 
point of a knife1 and divided in two4   
,if the jaw-bone be taken off1 there    
will be found some fine lean4 ,under the
 head is the palate1 which is reckoned a
 nicety2 the lady of the house should be
 acquainted with all things that are    
thought so1 that she may distribute them
 among her guests4----,,shoulder ,,of   
,,mutton4 ,this is a very good joint1   

and by many preferred to the leg2 it    
being very full of gravy1 if properly   
roasted1 and produces many nice bits4   
,the figure represents it as laid in the
 dish with its back uppermost4 ,when it 
is first cut1 it should be in the hollow
 part of it1 in the direction of a1 b1  
and the knife should be passed deep to  
the bone4 ,the prime part of the fat    
lies on the outer edge1 and is to be cut
 out in thin slices in the direction e4 
,if many are at table1 and the hollow   
part cut in the line a1 b1 is eaten1    
some very good and delicate slices may  
be cut out on each side the ridge of the
 blade-bone1 in the direction c1 d4 ,the
 line between these two dotted lines1 is
 that in the direction of which the edge
 or ridge of the blade-bone lies1 and   
cannot be cut across4----,,leg ,,of     
,,mutton4 ,a leg of wether mutton1 which
 is the best flavoured1 may be known by 
a round lump of fat at the edge of the  
broadest part1 as at a4 ,the best part  
is in the midway1 at b1 between the     

knuckle and further end4 ,begin to help 
there1 by cutting thin deep slices to c4
 ,if the outside is not fat enough1 help
 some from the side of the broad end in 
slices from e to f4 ,this part is most  
juicy2 but many prefer the knuckle1     
which in fine mutton will be very tender
 though dry4 ,there are very fine slices
 on the back of the leg3 turn it up1 and
 cut the broad end1 not in the direction
 you did the other side1 but longways4  
,to cut out the cramp bone1 take hold of
 the shank with your left hand1 and cut 
down to the thigh bone at d2 then pass  
the knife under the cramp bone in the   
direction1 d1 g4----,,fore ,,quarter    
,,of ,,lamb4 ,separate the shoulder from
 the scoven1 which is the breast and    
ribs1 by passing the knife under in the 
direction of a1 b1 c1 d2 keeping it     
towards you horizontally1 to prevent    
cutting the meat too much off the bones4
 ,if grass lamb1 the shoulder being     
large1 put it into another dish4        
,squeeze the juice of half a ,seville   

orange or lemon on the other part1 and  
sprinkle a little salt and pepper4 ,then
 separate the gristly part from the ribs
 in the line e1 c2 and help either from 
that or from the ribs1 as may be        
chosen4----,,haunch ,,of ,,venison4 ,cut
 down to the bone in the line a1 b1 c1  
to let out the gravy4 ,then turn the    
broad end of the haunch toward you1 put 
in the knife at b1 and cut as deep as   
you can to the end of the haunch d2 then
 help in thin slices1 observing to give 
some fat to each person4 ,there is more 
fat1 which is a favourite part1 on the  
left side of c and d than on the other3 
and those who help must take care to    
proportion it1 as likewise the gravy1   
according to the number of the          
company4--,,haunch ,,of ,,mutton is the 
leg and part of the loin1 cut so as to  
resemble a haunch of venison1 and is to 
be helped at table in the same          
manner4----,,saddle ,,of ,,mutton4 ,cut 
long thin slices from the tail to the   
end1 beginning close to the back bone4  

,if a large joint1 the slice may be     
divided4 ,cut some fat from the         
sides4----,,ham may be cut three ways4  
,the common method is1 to begin in the  
middle1 by long slices from a to b1 from
 the centre through the thick fat4 ,this
 brings to the prime at first1 which is 
likewise accomplished by cutting a small
 round hole on the top of the ham1 as at
 c1 and with a sharp knife enlarging    
that by cutting successive thin circles3
 this preserves the gravy1 and keeps the
 meat moist4 ,the last and most saving  
way is1 to begin at the hock end1 which 
many are most fond of1 and proceed      
onwards4 ,ham that is used for pies1 c4 
should be cut from the under side1 first
 taking off a thick slice4----,,sucking 
,,pig4 ,the cook usually divides the    
body before it is sent to table1 and    
garnishes the dish with the jaws and    
ears4 ,the first thing is1 to separate a
 shoulder from the carcase on one side1 
and then the leg1 according to the      
direction given by the dotted line a1 b1

 c4 ,the ribs are then to be divided    
into about two helpings1 and an ear or  
jaw presented with them1 and plenty of  
sauce4 ,the joints may either be divided
 into two each1 or pieces may be cut    
from them4 ,the ribs are reckoned the   
finest part1 but some people prefer the 
neck end1 between the                   
shoulders4----,,goose4 ,cut off the     
apron in the circular line a1 b1 c1 and 
pour into the body a glass of port wine1
 and a large tea-spoonful of mustard1   
first mixed at the sideboard4 ,turn the 
neck end of the goose towards you1 and  
cut the whole breast in long slices from
 one wing to another2 but only remove   
them as you help each person1 unless the
 company is so large as to require the  
legs likewise4 ,this way gives more     
prime bits than by making wings4 ,take  
off the leg1 by putting the fork into   
the small end of the bone1 pressing it  
to the body2 and having passed the knife
 at d1 turn the leg back1 and if a young
 bird1 it will easily separate4 ,to take

 off the wing1 put your fork into the   
small end of the pinion1 and press it   
close to the body2 then put in the knife
 at d1 and divide the joint1 taking it  
down in the direction d1 e4 ,nothing but
 practice will enable people to hit the 
joint dexterously4 ,when the leg and    
wing of one side are done1 go on to the 
other2 but it is not often necessary to 
cut up the whole goose1 unless the      
company be very large4 ,there are two   
side bones by the wing1 which may be cut
 off2 as likewise the back and lower    
side bones3 but the best pieces are the 
breast and the thighs1 after being      
divided from the drum-sticks4----,,hare4
 ,the best way of cutting it up is1 to  
put the point of the knife under the    
shoulder at a1 and so cut all the way   
down to the rump1 on one side of the    
back-bone1 in the line a1 b4 ,do the    
same on the other side1 so that the     
whole hare will be divided into three   
parts4 ,cut the back into four1 which   
with the legs is the part most esteemed4

 ,the shoulder must be cut off in a     
circular line1 as c1 d1 a4 ,lay the     
pieces neatly on the dish as you cut    
them2 and then help the company1 giving 
some pudding and gravy to every person4 
,this way can only be practised when the
 hare is young4 ,if old1 do not divide  
it down1 which will require a strong    
arm3 but put the knife between the leg  
and back1 and give it a little turn     
inwards at the joint2 which you must    
endeavour to hit1 and not to break by   
force4 ,when both legs are taken off1   
there is a fine collop on each side the 
back2 then divide the back into as many 
pieces as you please1 and take of the   
shoulders1 which are by many preferred1 
and are called the sportman's pieces4   
,when every one is helped1 cut off the  
head2 put your knife between the upper  
and lower jaw1 and divide them1 which   
will enable you to lay the upper one    
flat on your plate2 then put the point  
of the knife into the centre1 and cut   
the head into two4 ,the ears and brains 

may be helped then to those who like    
them4----,carve ,,rabbits as directed   
the latter way for hare2 cutting the    
back into two pieces1 which with the    
legs are the prime4----,a ,,fowl4 ,the  
legs of a boiled fowl are bent inwards1 
and tucked into the belly2 but before it
 is served1 the skewers are to be       
removed4 ,lay the fowl on your plate2   
and place the joints1 as cut off1 on the
 dish4 ,take the wing off in the        
direction of a to b1 in the annexed     
engraving1 only dividing the joint with 
your knife2 and then with your fork lift
 up the pinion1 and draw the wing       
towards the legs1 and the muscles will  
separate in a more complete form than if
 cut4 ,slip the knife between the leg   
and body1 and cut to the bone2 then with
 the fork turn the leg back1 and the    
joint will give way if the bird is not  
old4 ,when the four quarters are thus   
removed1 take off the merrythought from 
a1 and the neck bones2 these last by    
putting in the knife at c1 and pressing 

it under the long broad part of the bone
 in the line c1 b4 ,then lift it up1 and
 break it off from the part that sticks 
to the breast4 ,the next thing is1 to   
divide the breast from the carcase1 by  
cutting through the tender ribs close to
 the breast1 quite down to the tail4    
,then lay the back upwards1 put your    
knife into the bone half-way from the   
neck to the rump1 and on raising the    
lower end it will separate readily4     
,turn the rump from you1 and very neatly
 take off the two sidebones1 and the    
whole will be done4 ,as each part is    
taken off1 it should be turned neatly on
 the dish1 and care should be taken that
 what is left goes properly from table4 
,the breast and wings are looked upon as
 the best parts1 but the legs are most  
juicy in young fowls4 ,after all1 more  
advantage will be gained by observing   
those who carve well1 and a little      
practice1 than by any written directions
 whatever4----,a ,,pheasant4 ,the bird  
in the annexed engraving is as trussed  

for the spit1 with its head under one of
 its wings4 ,when the skewers are taken 
out1 and the bird served1 the following 
is the way to carve it4 ,fix a fork in  
the centre of the breast2 slice it down 
in the line a1 b2 take off the leg on   
one side in the dotted line b1 d2 then  
cut off the wing on the same side in the
 line c1 d4 ,separate the leg and wing  
on the other side1 and then cut off the 
slices of breast you divided before4 ,be
 careful how you take off the wings2 for
 if you should cut too near the neck1 as
 at g1 you will hit on the neck-bone1   
from which the wing must be separated4  
,cut off the merrythought in the line f1
 g1 by passing the knife under it       
towards the neck4 ,cut the other parts  
as in a fowl4 ,the breast1 wings1 and   
merrythought1 are the most esteemed2 but
 the leg has a higher                   
flavour4----,,partridge4 ,the partridge 
is here represented as just taken from  
the spit2 but before it is served up1   
the skewers must be withdrawn4 ,it is   

cut up in the same manner as a fowl4    
,the wings must be taken off in the line
 a1 b1 and the merrythought in the line 
c1 d4 ,the prime parts of a partridge   
are the wings1 breast1 and merrythought2
 but the bird being small1 the two      
latter are not often divided4 ,the wing 
is considered as the best1 and the tip  
of it reckoned the most delicate morsel 
of the whole4----,,pigeons4 ,cut them in
 half1 either from top to bottom or     
across4 ,the lower part is generally    
thought the best2 but the fairest way is
 to cut from the neck to a1 rather than 
from c to b1 by a1 which is the most    
fashionable4 ,the figure represents the 
back of the pigeon2 and the direction of
 the knife is in the line c1 b1 by a1 if
 done the last way4   ,,casks4 ,new     
casks are apt to give beer a bad taste1 
if not well scalded and seasoned before 
they are used4 ,boil therefore two pecks
 of bran or malt dust in a copper of    
water1 pour it hot into the cask1 stop  
it close1 and let it stand two days4    

,then wash it clean1 and dry it fit for 
use4 ,old casks are apt to grow musty1  
if allowed to stand by neglected2 they  
should therefore be closely stopped as  
soon as emptied4 ,when tainted1 put in  
some lime1 fill up with water1 and let  
them stand a day or two4 ,if this be not
 sufficient1 the head must be taken out1
 the inside well scoured1 and the head  
replaced4   ,,caterpillars4 ,these      
noxious insects1 sustained by leaves and
 fruit1 have been known in all ages and 
nations for their depredations on the   
vegetable world4 ,in ,august and        
,september they destroy cabbages and    
turnips in great abundance1 and commit  
their ravages in fields and gardens     
whenever the easterly winds prevail4    
,various means have been devised for    
their destruction1 and any of the       
following which may happen to be the    
most convenient1 may be employed with   
very good effect4 ,mix and heat three   
quarts of water and one quart of        
vinegar1 put in a full pound of soot1   

and stir it with a whisk till the whole 
is incorporated4 ,sprinkle the plants   
with this preparation1 every morning and
 evening1 by dipping in a brush and     
shedding it over them2 and in a few days
 all the cankers will disappear4 ,or sow
 with hemp all the borders where        
cabbages are planted1 so as to enclose  
them1 and not one of these vermin will  
approach4 ,when gooseberry or currant   
bushes are attacked1 a very simple      
expedient will suffice4 ,put pieces of  
woollen rags in every bush1 the         
caterpillars will take refuge in them   
during the night1 and in the morning    
quantities of them may thus be taken and
 destroyed4 ,if this do not succeed1    
dissolve an ounce of alum in a quart of 
tobacco liquor2 and as soon as the      
leaves of the plants or bushes appear in
 the least corroded1 sprinkle on the    
mixture with a brush4 ,if any eggs be   
deposited1 they never come forward after
 this application2 and if changed into  
worms they will sicken and die1 and fall

 off4 ,nothing is more effectual than to
 dust the leaves of plants with sulphur 
put into a piece of muslin1 or thrown   
upon them with a dredging box3 this not 
only destroys the insects1 but          
materially promotes the health of the   
plants4 ,when caterpillars attack fruit 
trees1 they may be destroyed by a strong
 decoction of equal quantities of rue1  
wormwood1 and tobacco1 sprinkled on the 
leaves and branches while the fruit is  
ripening4 ,or take a chafing-dish of    
burning charcoal1 place it under the    
branches of the bush or tree1 and throw 
on it a little brimstone4 ,the vapour of
 the sulphur1 and the suffocating fume  
arising from the charcoal1 will not only
 destroy all the insects1 but prevent   
the plants from being infested with them
 any more that season4 ,black cankers1  
which commit great devastation among    
turnips1 are best destroyed by turning a
 quantity of ducks into the field       
infested by them4 ,every fourth year    
these cankers become flies1 when they   

deposit their eggs on the ground1 and   
thus produce maggots4 ,the flies on     
their first appearance settle on the    
trees1 especially the oak1 elm1 and     
maple3 in this state they should be     
shaken down on packsheets1 and          
destroyed4 ,if this were done before    
they begin to deposit their eggs on the 
ground1 the ravages of the canker would 
in a great measure be prevented4        
,,caudle4 ,make a fine smooth gruel of  
half grits1 strain it after being well  
boiled1 and stir it at times till quite 
cold4 ,when to be used1 add sugar1 wine1
 lemon peel and nutmeg4 ,a spoonful of  
brandy may be added1 and a little lemon 
juice if approved4 ,another way is to   
boil up half a pint of fine gruel1 with 
a bit of butter the size of a large     
nutmeg1 a spoonful of brandy1 the same  
of white wine1 one of capillaire1 a bit 
of lemon peel and nutmeg4--,another4    
,beat up the yolk of an egg with sugar1 
mix it with a large spoonful of cold    
water1 a glass of wine1 and nutmeg4 ,mix

 it by degrees with a pint of fine      
gruel1 not thick1 but while it is       
boiling hot4 ,this caudle is very       
agreeable and nourishing4 ,some add a   
glass of beer and sugar1 or a           
tea-spoonful of brandy4--,a caudle for  
the sick and lying-in is made as        
follows4 ,set three quarts of water on  
the fire1 mix smooth as much oatmeal as 
will thicken the whole1 with a pint of  
cold water2 and when the water boils    
pour in the thickening1 and add twenty  
peppercorns in fine powder4 ,boil it up 
to a tolerable thickness2 then add      
sugar1 half a pint of good table beer1  
and a glass of gin1 all heated up       
together4   ,,cauliflowers4 ,choose     
those that are close and white1 cut off 
the green leaves1 and see that there be 
no caterpillars about the stalk4 ,soak  
them an hour in cold water1 then boil   
them in milk and water1 and take care to
 skim the saucepan1 that not the least  
foulness may fall on the flower4 ,the   
vegetable should be served very white1  

and not boiled too much4--,cauliflower  
dressed in white sauce should be half   
boiled1 and cut into handsome pieces4   
,then lay them in a stewpan with a      
little broth1 a bit of mace1 a little   
salt1 and a dust of white pepper4       
,simmer them together half an hour2 then
 add a little cream1 butter1 and flour4 
,simmer a few minutes longer1 and serve 
them up4--,to dress a cauliflower with  
parmesan1 boil the vegetable1 drain it  
on a sieve1 and cut the stalk so that   
the flower will stand upright about two 
inches above the dish4 ,put it into a   
stewpan with a little white sauce1 and  
in a few minutes it will be done enough4
 ,then dish it with the sauce round1 put
 parmesan grated over it1 and brown it  
with a salamander4   ,,cauliflowers     
,,ragout4 ,pick and wash the            
cauliflowers very clean1 stew them in   
brown gravy till they are tender1 and   
season with pepper and salt4 ,put them  
in a dish1 pour gravy on them1 boil some
 sprigs of cauliflower white1 and lay   

round4   ,,cayenne4 ,those who are fond 
of this spice had better make it        
themselves of ,english capsicums or     
chillies1 for there is no other way of  
being sure that it is genuine4 ,pepper  
of a much finer flavour may be obtained 
in this way1 without half the heat of   
the foreign article1 which is frequently
 adulterated and coloured with red lead4
 ,capsicums and chillies are ripe and in
 good condition1 during the months of   
,september and ,october4 ,the flavour of
 the chillies is superior to that of the
 capsicums1 and will be good in         
proportion as they are dried as soon as 
possible1 taken care that they be not   
burnt4 ,take away the stalks1 put the   
pods into a cullender1 and set them     
twelve hours before the fire to dry4    
,then put them into a mortar1 with one  
fourth their weight of salt2 pound and  
rub them till they are as fine as       
possible1 and put the powder into a     
well-stopped bottle4 ,a hundred large   
chillies will produce about two ounces  

of cayenne4 ,when foreign cayenne is    
pounded1 it is mixed with a considerable
 portion of salt1 to prevent its        
injuring the eyes3 but ,english chillies
 may be pounded in a deep mortar without
 any danger1 and afterwards passed      
through a fine sieve4   ,,celery        
,,sauce4 ,cut small half a dozen heads  
of clean white celery1 with two sliced  
onions4 ,put them into a stewpan1 with a
 small piece of butter1 and sweat them  
over a slow fire till quite tender4 ,add
 two spoonfuls of flour1 half a pint of 
broth1 salt and pepper1 and a little    
cream or milk4 ,boil it a quarter of an 
hour1 and pass it through a fine hair   
sieve with the back of a spoon4 ,when   
celery is not in season1 a quarter of a 
dram of celery seed1 or a little of the 
essence1 will impregnate half a pint of 
sauce with all the flavour of the       
vegetable4 ,this sauce is intended for  
boiled turkey1 veal1 or fowls4          
,,celery ,,soup4 ,split half a dozen    
heads of celery into slips about two    

inches long1 wash them well1 drain them 
on a hair sieve1 and put them into a    
soup pot1 with three quarts of clear    
gravy4 ,stew it very gently by the side 
of the fire1 about an hour1 till the    
celery is tender4 ,if any scum arise1   
take it off1 and season with a little   
salt4 ,when celery cannot be procured1  
half a dram of the seed1 pounded fine1  
will give a flavour to the soup1 if put 
in a quarter of an hour before it is    
done4 ,a little of the essence of the   
celery will answer the same purpose4    
,,cellars4 ,beer and ale that have been 
well brewed1 are often injured or       
spoiled in the keeping1 for want of     
paying proper attention to the state of 
the cellar4 ,it is necessary however to 
exclude as much as possible all external
 air from these depositaries1 as the    
state of the surrounding atmosphere has 
a most material influence upon the      
liquor1 even after it has been made a   
considerable time4 ,if the cellar is    
liable to damps in the winter1 it will  

tend to chill the liquor1 and make it   
turn flat2 or if exposed to the heat of 
summer1 it will be sure to turn sour4   
,the great object therefore is to have a
 cellar that is both cool and dry4      
,dorchester beer1 generally in high     
esteem1 owes much of its fineness to    
this circumstance4 ,the soil in that    
county being very chalky1 of a close    
texture and free from damps1 the cellars
 are always cool and dry1 and the       
liquors are found to keep in the best   
possible manner4 ,the ,nottingham ale   
derives much of its celebrity also from 
the peculiar construction of the        
cellars1 which are generally excavated  
out of a rock of sand-stone to a        
considerable depth1 of a circular or    
conical form1 with benches formed all   
round in the same way1 and on these the 
barrels are placed in regular           
succession4   ,,cerate4 ,half a pound of
 white wax1 half a pound of calumine    
stone finely powdered1 and a pint and a 
half of olive oil1 will make an         

excellent cerate4 ,let the calumine be  
rubbed smooth with some of the oil1 and 
added to the rest of the oil and wax1   
which should be previously melted       
together4 ,stir them together till they 
are quite cold4   ,,chardoons4 ,to dress
 chardoons1 cut them into pieces of six 
inches long1 and tie them in a bunch4   
,boil them tender1 then flour and fry   
them with a piece of butter1 and when   
brown serve them up4 ,or tie them in    
bundles1 and serve them on toast as     
boiled asparagus1 with butter poured    
over4 ,another way is to boil them1 and 
then heat them up in fricassee sauce4   
,or boil in salt and water1 dry them1   
dip them into butter1 fry1 and serve    
them up with melted butter4 ,or having  
boiled1 stew1 and toss them up with     
white or brown gravy4 ,add a little     
cayenne1 ketchup1 and salt1 and thicken 
with a bit of butter and flour4         
,,charlotte4 ,rub a baking-dish thick   
with butter1 and line the bottom and    
sides with very thin slices of white    

bread4 ,put in layers of apples thinly  
sliced1 strewing sugar between1 and bits
 of butter1 till the dish is full4 ,in  
the mean time1 soak in warm milk as many
 thin slices of bread as will cover the 
whole2 over which lay a plate1 and a    
weight to keep the bread close on the   
apples4 ,to a middling sized dish use   
half a pound of butter in the whole1 and
 bake slowly for three hours4   ,,cheap 
,,soup4 ,much nutricious food might be  
provided for the poor and necessitous1  
at a very trifling expence1 by only     
adopting a plan of frugality1 and       
gathering up the fragments1 that nothing
 be lost4 ,save the liquor in which     
every piece of meat1 ham1 or tongue has 
been boiled1 however salt2 for it is    
easy to use only a part of it1 and to   
add a little fresh water4 ,then1 by the 
addition of more vegetables1 the bones  
of meat used in the family1 the pieces  
of meat that come from table on the     
plates1 and rice1 ,scotch barley1 or    
oatmeal1 there will be some gallons of  

useful soup saved4 ,the bits of meat    
should only be warmed in the soup1 and  
remain whole2 the bones and sinewy parts
 should be boiled till they yield their 
nourishment4 ,if the fragments are ready
 to put into the boiler as soon as the  
meat is served1 it will save lighting   
the fire1 and a second cooking4 ,take   
turnips1 carrots1 leeks1 potatoes1      
leaves of lettuce1 or any sort of       
vegetable that is at hand2 cut them     
small1 and throw in with the thick part 
of peas1 after they have been pulped for
 soup1 and grits1 or coarse oatmeal1    
which have been used for gruel4 ,should 
the soup be poor of meat1 the long      
boiling of the bones1 and different     
vegetables1 will afford better          
nourishment than the laborious poor can 
generally obtain2 especially as they are
 rarely tolerable cooks1 and have not   
fuel to do justice to what they buy4 ,in
 almost every family there is some      
superfluity2 and if it be prepared with 
cleanliness and care1 the benefit will  

be very great to the receiver1 and the  
satisfaction no less to the giver4 ,the 
cook or servant should never be allowed 
to wash away as useless1 the peas or    
grits of which soup or gruel have been  
made1 broken potatoes1 the green heads  
of celery1 the necks and feet of fowls1 
and particularly the shanks of mutton2  
all of which are capable of adding      
flavour and richness to the soup4 ,the  
bones1 heads1 and fins of fish1         
containing a portion of isinglass1 may  
also be very usefully applied1 by       
stewing them in the water in which the  
fish is boiled1 and adding it to the    
soup1 with the gravy that is left in the
 dish4 ,if strained1 it considerably    
improves the meat soup1 particularly for
 the sick2 and when such are to be      
supplied1 the milder parts of the spare 
bones and meat should be used1 with very
 little of the liquor of the salt meats4
 ,if a soup be wanted for the weakly and
 infirm1 put two cow heels and a breast 
of mutton into a large pan1 with four   

ounces of rice1 one onion1 twenty corns 
of ,jamaica pepper1 and twenty black1 a 
turnip1 and carrot1 and four gallons of 
water4 ,cover it with white paper1 and  
bake it six hours4   ,,cheese4 ,this    
well-known article of domestic          
consumption1 is prepared from curdled   
milk1 cleared from the whey4 ,it differs
 very much in quality and flavour1      
according to the pasture in which the   
cows feed1 and the manner in which the  
article itself is made4 ,the same land  
rarely produces very fine butter1 and   
remarkably fine cheese2 yet with proper 
management1 it may give one pretty good1
 where the other excels in quality4     
,cheese made on the same land1 from new 
milk1 skimmed or mixed milk1 will differ
 greatly1 not only in richness1 but also
 in taste4 ,valuable cheese may be made 
from a tolerable pasture1 by taking the 
whole of two meals of milk1 and         
proportioning the thickness of the vat  
to the quantity1 rather than having a   
wide and flat one1 as the former will   

produce the mellowest cheese4 ,the      
addition of a pound of fresh-made butter
 of a good quality1 will cause the      
cheese made on poor land to be of a very
 different quality from that usually    
produced by it4 ,a few cheeses thus     
made1 when the weather is not extremely 
hot1 and when the cows are in full feed1
 are well adapted to the use of the     
parlour4 ,cheese for common family use  
may very well be produced by two meals  
of skim1 and one of new milk2 or on good
 land1 by the skim milk only4 ,the      
principal ingredient in making cheese is
 the rennet1 maw1 or inner part of a    
calf's stomach1 which is cleaned1       
salted1 and hung up in paper bags to    
dry4 ,the night before it is used1 it is
 washed and soaked in a little water4   
,when the milk is ready1 being put into 
a large tub1 warm a part of it to the   
degree of new milk2 but if made too hot1
 the cheese will be tough4 ,pour in as  
much rennet as will curdle the milk1 and
 then cover it over4 ,let it stand till 

completely turned2 then strike the curd 
down several times with the skimming    
dish1 and let it separate1 still keeping
 it covered4 ,there are two modes of    
breaking the curd1 and there will be a  
difference in the taste of the cheese1  
according as either is observed4 ,one is
 to gather it with the hands very gently
 towards the side of the tub1 letting   
the whey pass through the fingers till  
it is cleared2 and lading it off as it  
collects4 ,the other is1 to get the whey
 from it by early breaking the curd4    
,the last method deprives it of many of 
its oily particles1 and is therefore    
less proper4 ,in pursuing the process1  
put the vat on a ladder over the tub1   
and fill it with curd by means of the   
skimmer4 ,press the curd close with the 
hand1 add more as it sinks1 and finally 
leave it two inches above the edge4     
,before the vat is filled1 the          
cheesecloth must be laid at the bottom2 
and when full1 drawn smooth over on all 
sides4 ,in salting the cheese1 two modes

 may be adopted2 either by mixing it in 
the curd while in the tub1 after the    
whey is out1 or by putting it in the    
vat1 and crumbling the curd all to      
pieces with it1 after the first         
squeezing with the hand has dried it4   
,these different methods prevail in the 
different parts of the country4 ,put a  
board under and over the vat1 and place 
it in the press3 in two hours turn it   
out1 and put in a fresh cheesecloth4    
,press it again for eight or nine hours1
 salt it all over1 and turn it again in 
the vat4 ,let it stand in the press     
fourteen or sixteen hours1 observing to 
put the cheeses last made undermost4    
,before putting them the last time into 
the vat1 pare the edges if they do not  
look smooth4 ,the vat should have holes 
at the sides1 and at the bottom1 to let 
all the whey pass through4 ,put on clean
 boards1 and change and scald them4     
,when cheese is made1 care must be taken
 to preserve it sound and good4 ,for    
this purpose wash it occasionally in    

warm whey1 wipe it once a month1 and    
keep it on a rack4 ,if wanted to ripen  
soon1 a damp cellar will bring it       
forward4 ,when a whole cheese is cut1   
the inside of the larger quantity should
 be spread with butter1 and the outside 
wiped1 to preserve it4 ,to keep those in
 daily use moist1 let a clean cloth be  
wrung out from cold water1 and wrapt    
round them when carried from the table4 
,dry cheese may be used to advantage to 
grate for serving with macaroni or      
eating without2 and any thing tending to
 prevent waste1 is of some consequence  
in a system of domestic economy4 ,to    
preserve cheeses from decay1 lay them in
 an airy situation1 and cover them with 
dried leaves of the yellow star of      
,bethlehem4 ,the tender branches of the 
common birch1 will prevent the ravages  
of mites4 ,if cheese get hard1 and lose 
its flavour1 pour some sweet wine over  
four ounces of pearlash1 till the liquor
 ceases to ferment4 ,filter the         
solution1 dip into it some clean linen  

cloths1 cover the cheese with them1 and 
put in a cool dry place4 ,turn the      
cheese every day1 repeat the application
 for some weeks1 and the cheese will    
recover its former flavour and goodness4
   ,,cheesecakes4 ,strain the whey from 
the curd of two quarts of milk2 when    
rather dry1 crumble it through a coarse 
sieve4 ,with six ounces of fresh butter1
 mix one ounce of blanched almonds      
pounded1 a little orange-flower water1  
half a glass of raisin wine1 a grated   
biscuit1 four ounces of currants1 some  
nutmeg and cinnamon in fine powder4     
,beat them up together with three eggs1 
and half a pint of cream1 till quite    
light3 then fill the pattipans three    
parts full4--,to make a plainer sort of 
cheesecakes1 turn three quarts of milk  
to curd2 break it and drain off the     
whey4 ,when quite dry1 break it in a    
pan1 with two ounces of butter1 till    
perfectly smooth4 ,add a pint and a half
 of thin cream or good milk1 a little   
sugar1 cinnamon and nutmeg1 and three   

ounces of currants4--,another way is to 
mix the curd of three quarts of milk1 a 
pound of currants1 twelve ounces of     
,lisbon sugar1 a quarter of an ounce of 
cinnamon1 the same of nutmeg1 the peel  
of one lemon chopped as fine as         
possible1 the yolks of eight and the    
whites of six eggs1 a pint of scalded   
cream and a glass of brandy4 ,put a     
light thin puff paste in the pattipans1 
and three parts fill them4   ,,cheese   
,,puffs4 ,strain some cheese curd from  
the whey1 and beat half a pint of it    
fine in a mortar1 with a spoonful and a 
half of flour1 three eggs1 but only one 
white4 ,add a spoonful of orange-flower 
water1 a quarter of a nutmeg1 and sugar 
to make it pretty sweet4 ,lay a little  
of this paste1 in small round cakes1 on 
a tin plate4 ,if the oven be hot1 a     
quarter of an hour will bake them4      
,serve the puffs with pudding sauce4    
,,cherry ,,brandy4 ,stone ten pounds of 
black cherries1 bruise the stones in a  
mortar1 and put them to a gallon of the 

best brandy4 ,let it stand a month close
 covered1 pour it clear from the        
sediment1 and bottle it4 ,morella       
cherries managed in this way will make a
 fine rich cordial4   ,,cherry ,,jam4   
,to twelve pounds of ripe fruit1        
,kentish or duke cherries1 weigh one    
pound of sugar4 ,break the stones of    
part1 and blanch them2 then put them to 
the fruit and sugar1 and boil all gently
 till the jam comes clear from the pan4 
,pour it into china plates to come up   
dry to the table1 and keep it in boxes  
with white paper between4   ,,cherry    
,,pie4 ,this should have a mixture of   
other fruit2 currants or raspberries1 or
 both4 ,currant pie is also best with   
raspberries4   ,,cherry ,,wine4 ,mash   
some ripe cherries1 and press them      
through a hair sieve4 ,allow three      
pounds of lump sugar to two quarts of   
juice1 stir them together till the sugar
 is dissolved1 and fill a small barrel  
with the liquor4 ,add a little brandy1  
close down the bung when it has done    

hissing1 let it stand six months and    
bottle it off4   ,,cherries ,,in        
,,brandy4 ,weigh some fine morellas1 cut
 off half the stalk1 prick them with a  
new needle1 and drop them into a jar or 
wide-mouth bottle4 ,pound three quarters
 of the weight of sugar or white candy1 
and strew over2 fill the bottle up with 
brandy1 and tie a bladder over4         
,,chervil ,,sauce4 ,the flavour of this 
fine herb1 so long a favourite with the 
,french cook1 is a strong concentration 
of the combined taste of parsley and    
fennel1 but more aromatic and agreeable 
than either1 and makes an excellent     
sauce for boiled poultry or fish4 ,wash 
the chervil1 and pick it very clean2 put
 a tea-spoonful of salt into half a pint
 of boiling water1 boil the chervil     
about ten minutes1 drain it on a sieve1 
and mince it very fine4 ,put it into a  
sauce boat1 mix with it by degrees some 
good melted butter1 and send it up in   
the boat4   ,,cheshire ,,cheese4 ,in    
preparing this article1 the evening's   

milk is not touched till the next       
morning1 when the cream is taken off and
 warmed in a pan1 heated with boiling   
water2 one third part of the milk is    
heated in a similar manner4 ,the cows   
being milked early in the morning1 the  
new milk1 and that of the preceding     
night thus prepared1 are poured into a  
large tub along with the cream4 ,a piece
 of rennet kept in lukewarm water since 
the preceding evening1 is put into the  
tub in order to curdle the milk1 and the
 curd is coloured by an infusion of     
marigolds or carrots being rubbed into  
it4 ,it is then stirred together1       
covered up warm1 and allowed to stand   
about half an hour till it is           
coagulated2 when it is first turned over
 with a bowl to separate the whey from  
the curds1 and broken soon after into   
small pieces4 ,when it has stood some   
time1 the whey is taken out1 and a      
weight laid at the bottom of the tub to 
press out the remainder4 ,as soon as it 
becomes more solid1 it is cut into      

slices1 and turned over several times to
 extract all the whey1 and again pressed
 with weights4 ,being taken out of the  
tub1 it is broken very small1 salted1   
and put into a cheese vat4 ,it is then  
strongly pressed and weighted1 and      
wooden skewers are placed round the     
cheese1 which are frequently drawn out4 
,it is then shifted out of the vat with 
a cloth placed at the bottom2 and being 
turned it is put into the vat again4    
,the upper part is next broken by the   
hand down to the middle1 salted1        
pressed1 weighted1 and skewered as      
before1 till all the whey is extracted4 
,the cheese is then reversed into       
another vat1 likewise warmed with a     
cloth under it1 and a tin hoop put round
 the upper part of the cheese4 ,these   
operations take up the greater part of  
the forenoon2 the pressing of the cheese
 requires about eight hours more1 as it 
must be twice turned in the vat1 round  
which thin wire skewers are passed1 and 
shifted occasionally4 ,the next morning 

it ought to be turned and pressed again2
 and on the following day the outside is
 salted1 and a cloth binder tied round  
it4 ,the outsides are sometimes rubbed  
with butter1 in order to give them a    
coat2 and being turned and cleaned every
 day1 they are left to dry two or three 
weeks4   ,,chickens4 ,fowls are chiefly 
considered as an article of luxury1 and 
are generally sold at a high price2 yet 
the rearing of them is seldom productive
 of much pecuniary advantage4 ,they are 
liable to innumerable accidents in their
 early stages1 which require incessant  
watchfulness and care2 and if the grain 
on which they feed is to be purchased1  
the labour and expence are scarcely     
requited by the price they bear in the  
market4 ,the ,irish peasantry are in the
 habit of rearing a great number of     
fowls1 by substituting the offal of     
potatoes instead of grain2 but the flesh
 is neither so firm nor so good as that 
of chickens raised in ,england4 ,it is  
much to be desired therefore1 that      

encouragement could be given to the     
cottagers of this country for rearing a 
larger quantity of poultry1 by means    
less expensive than the present1 in     
order that the market might be supplied 
on better terms with an article of food 
so fine and delicate1 and in such       
general respect4 ,various artificial    
means have been used for brooding       
chickens1 in order to increase their    
number1 and to bring them forward at an 
earlier season1 but none of them have   
been found to answer1 though in ,egypt  
immense quantities are raised every year
 by the heat of ovens1 bringing the eggs
 to a state of maturity4 ,a well-fed hen
 is supposed to lay about two hundred   
eggs in a year2 but as she does not sit 
more than once or twice in that time1 it
 is but a small quantity of chickens    
that can be hatched in the usual way1   
and it would be highly desirable if some
 other expedient could be devised4--,the
 most expeditious way of fattening      
chickens is to mix a quantity of rice   

flour sufficient for present use1 with  
milk and a little coarse sugar1 and stir
 it over the fire till it comes to a    
thick paste4 ,feed the chickens with it 
while it is warm by putting as much into
 their coops as they can eat2 and if a  
little beer be given them to drink1 it  
will fatten them very soon4 ,a mixture  
of oatmeal and treacle made into crumbs 
is also good food for chickens2 and they
 are so fond of it1 that they will grow 
and fatten much faster than in the      
common way4 ,poultry in general should  
be fed in coops1 and kept very clean4   
,their common food is barley meal mixed 
with water3 this should not be put in   
troughs1 but laid upon a board1 which   
should be washed clean every time fresh 
food is put upon it4 ,the common        
complaint of fowls1 called the pip1 is  
chiefly occasioned by foul and heated   
water being given them4 ,no water should
 be allowed1 more than is mixed up with 
their food2 but they should often be    
provided with some clean gravel in their

 coop4--,the method of fattening poultry
 for the ,london market1 is liable to   
great objection4 ,they are put into a   
dark place1 and crammed with a paste    
made of barley meal1 mutton suet1       
treacle or coarse sugar1 mixed with     
milk1 which makes them ripe in about a  
fortnight2 but if kept longer1 the fever
 that is induced by this continual state
 of repletion1 renders them red and     
unsaleable1 and frequently kills them4  
,air and exercise are as indispensable  
to the health of poultry as to other    
animals2 and without it1 the fat will be
 all accumulated in the cellular        
membrane1 instead of being dispersed    
throughout the system4 ,a barn-door fowl
 is preferable to any other1 only that  
it cannot be fatted in so short a time4 
,,chicken ,,broth4 ,having boiled a     
chicken for panada1 take off the skin   
and the rump1 and put it into the water 
it was boiled in4 ,add one blade of     
mace1 a slice of onion1 and ten corns of
 white pepper4 ,simmer it till the broth

 be of a pleasant flavour1 adding a     
little water if necessary4 ,beat a      
quarter of an ounce of sweet almonds    
with a tea-spoonful of water till it is 
quite fine1 boil it in the broth1 and   
strain it4 ,when cold1 remove the fat4  
,,chicken ,,currie4 ,cut up the chicken 
raw1 slice onions1 and fry both in      
butter with great care1 of a fine light 
brown2 or if chickens that have been    
dressed are used1 fry only the onions4  
,having cut the joints into two or three
 pieces each1 lay them in a stewpan1    
with veal or mutton gravy1 and a clove  
or two of garlic4 ,simmer till the      
chicken is quite tender4 ,half an hour  
before serving it up1 rub smooth a      
spoonful or two of currie powder1 a     
spoonful of flour1 and an ounce of      
butter2 and add this to the stew1 with  
four large spoonfuls of cream1 and a    
little salt4 ,squeeze in a small lemon1 
when the dish is going to table4--,a    
more easy way to make currie is to cut  
up a chicken or young rabbit2 if        

chicken1 take off the skin4 ,roll each  
piece in a mixture of a large spoonful  
of flour1 and half an ounce of currie   
powder4 ,slice two or three onions1 and 
fry them in butter1 of a light brown2   
then add the meat1 and fry all together 
till the meat begin to brown4 ,put all  
into a stewpan1 cover it with boiling   
water1 and simmer very gently two or    
three hours4 ,if too thick1 add more    
water half an hour before serving4 ,if  
the meat has been dressed before1 a     
little broth will be better than water1 
but the currie is richer when made of   
fresh meat4 ,slices of underdone veal1  
turkey1 or rabbit1 will make excellent  
currie4 ,a dish of rice boiled dry      
should be served with it4   ,,chicken   
,,panada4 ,boil a chicken in a quart of 
water1 till about three parts ready4    
,take off the skin1 cut off the white   
meat when cold1 and pound it to a paste 
in a marble mortar1 with a little of the
 liquor it was boiled in4 ,season it    
with a little salt1 a grate of nutmeg1  

and the least bit of lemon peel4 ,boil  
it gently for a few minutes till it be  
tolerably thick1 but so it may be drank4
 ,the flesh of a chicken thus reduced to
 a small compass1 will be found very    
nourishing4   ,,chicken ,,pie4 ,cut up  
two young fowls1 season them with white 
pepper1 salt1 a little mace1 nutmeg1 and
 cayenne1 all finely powdered4 ,put     
alternately in layers the chicken1      
slices of ham1 or fresh gammon of bacon1
 forcemeat balls1 and eggs boiled hard4 
,if baked in a dish1 add a little water1
 but none if in a raised crust4 ,prepare
 some veal gravy from the knuckle or    
scrag1 with some shank-bones of mutton1 
seasoned with herbs1 onions1 mace1 and  
white pepper1 to be poured into the pie 
when it returns from the oven4 ,if it is
 to be eaten hot1 truffles1 morels1 and 
mushrooms may be added2 but not if it is
 to be eaten cold4 ,if baked in a raised
 crust1 the gravy must be nicely        
strained1 and then put in cold as jelly4
 ,to make the jelly clear1 give it a    

boil with the whites of two eggs1 after 
taking away the meat1 and then run it   
through a fine lawn sieve4--,rabbits1 if
 young and fleshy1 will make as good a  
pie4 ,their legs should be cut short1   
and their breast-bones must not go in1  
but will help to make the gravy4        
,,chicken ,,sauce4 ,an anchovy or two   
boned and chopped1 some parsley and     
onion chopped1 and mixed together1 with 
pepper1 oil1 vinegar1 mustard1 walnut or
 mushroom ketchup1 will make a good     
sauce for cold chicken1 veal1 or        
partridge4   ,,chili ,,vinegar4 ,slice  
fifty ,english chilies1 fresh and of a  
good colour1 and infuse them in a pint  
of the best vinegar4 ,in a fortnight1   
this will give a much finer flavour than
 can be obtained from foreign cayenne1  
and impart an agreeable relish to fish  
sauce4   ,,chimney ,,pieces4 ,to blacken
 the fronts of stone chimney-pieces1 mix
 oil varnish with lamp black that has   
been sifted1 and a little spirit of     
turpentine to thin it to the consistence

 of paint4 ,wash the stone very clean   
with soap and water1 and sponge it with 
clear water4 ,when perfectly dry1 brush 
it over twice with this colour1 leaving 
it to dry between the times1 and it will
 look extremely well4   ,,china4 ,broken
 china may be repaired with cement1 made
 of equal parts of glue1 the white of an
 egg1 and white-lead mixed together4    
,the juice of garlic1 bruised in a stone
 mortar1 is also a fine cement for      
broken glass or china2 and if carefully 
applied1 will leave no mark behind it4  
,isinglass glue1 mixed with a little    
finely sifted chalk1 will answer the    
same purpose1 if the articles be not    
required to endure heat or moisture4    
,,china ,,chilo4 ,mince a pint-basonful 
of undressed neck or leg of mutton1 with
 some of the fat4 ,put into a stewpan   
closely covered1 two onions1 a lettuce1 
a pint of green peas1 a tea-spoonful of 
salt1 the same quantity of pepper1 four 
spoonfuls of water1 and two or three    
ounces of clarified butter4 ,simmer them

 together two hours1 add a little       
cayenne if approved1 and serve in the   
middle of a dish of boiled dry rice4    
,,chine ,,of ,,bacon4 ,one that has been
 salted and dried requires to be soaked 
several hours in cold water1 and scraped
 clean4 ,then take a handful of beech1  
half as much parsley1 a few sprigs of   
thyme1 and a little sage1 finely chopped
 together4 ,make some holes in the chine
 with the point of a knife1 fill them   
with the herbs1 skewer the meat up in a 
cloth1 and boil it slowly about three   
hours4 ,a dried pig's face is cooked in 
the same manner1 adding a little salt1  
pepper1 and bread crumbs to the         
stuffing4   ,,chocolate4 ,those who use 
much of this article1 will find the     
following mode of preparing it both     
useful and economical4 ,cut a cake of   
chocolate into very small pieces1 and   
put a pint of water into the pot2 when  
it boils1 put in the chocolate4 ,mill it
 off the fire till quite melted1 then on
 a gentle fire till it boil2 pour it    

into a bason1 and it will keep in a cool
 place eight or ten days or more4 ,when 
wanted1 put a spoonful or two into some 
milk2 boil it with sugar1 and mill it   
well4 ,if not made too thick1 this will 
form a very good breakfast or supper4   
,,chocolate ,,cream4 ,scrape into one   
quart of thick cream1 an ounce of the   
best chocolate1 and a quarter of a pound
 of sugar4 ,boil and mill it3 when quite
 smooth1 take it off the fire1 and leave
 it to be cold4 ,then add the whites of 
nine eggs2 whisk it1 and take up the    
froth on sieves1 as other creams are    
done4 ,serve up the froth in glasses1 to
 rise above some of the cream4          
,,cholic4 ,young children are often     
afflicted with griping pains in the     
bowels2 and if attended with            
costiveness1 it will be necessary to    
give them very small doses of manna and 
rhubarb every half hour1 till they      
produce the desired effect4 ,when the   
stools are green1 a few drams of        
magnesia1 with one or two of rhubarb1   

according to the age of the patient1 may
 be given with advantage2 but the       
greatest benefit will be derived from   
clysters made of milk1 oil and sugar1 or
 a solution of white soap and water4 ,a 
poultice of bread1 milk and oil1 may    
likewise be applied to the lower part of
 the belly1 and frequently renewed with 
a little warm milk to give it a proper  
consistence4 ,the cholic in adults      
arises from a variety of causes1 not    
easily distinguished except by          
professional persons2 and therefore it  
is absolutely necessary to abstain from 
all violent remedies1 or it may be      
attended with fatal consequences4       
,nothing can be applied with safety but 
emollient clysters and fomentations1 and
 to drink copiously of camomile tea1 or 
any other diluting liquor1 till the     
spasms be relieved1 and the nature of   
the disease more clearly understood4    
,persons who are subject to the bilious 
cholic in particular1 should abstain    
from acrid1 watery and oily food1       

especially butter1 fat meat1 and hot    
liquors3 and pursue a calm and temperate
 course of life4   ,,chopped ,,hands4   
,wash in common water1 and then in rose 
water1 a quarter of a pound of hog's    
lard not salted2 mix with it the yolks  
of two new laid eggs1 and a large       
spoonful of honey4 ,add as much fine    
oatmeal1 or almond paste1 as will work  
it into a paste2 and by frequently      
rubbing it on the hands1 it will keep   
them smooth1 and prevent their being    
chopped4   ,,chopped ,,lips4 ,put into a
 new tin saucepan1 a quarter of an ounce
 of benjamin1 storax1 and spermaceti1   
two pennyworth of alkanet root1 a large 
juicy apple chopped1 a bunch of black   
grapes bruised1 a quarter of a pound of 
unsalted butter1 and two ounces of bees 
wax4 ,simmer them together till all be  
dissolved1 and strain it through a      
linen4 ,when cold melt it again1 and    
pour it into small pots or boxes1 or    
make it into cakes on the bottoms of    
tea-cups4   ,,chump ,,of ,,veal4 ,to    

dress it -la-daube1 cut off the chump   
end of the loin1 take out the edge bone1
 stuff the hollow with good forcemeat1  
tie it up tight1 and lay it in a stewpan
 with the bone that was taken out1 a    
little faggot of herbs1 an anchovy1 two 
blades of mace1 a few white peppercorns1
 and a pint of good veal broth4 ,cover  
the veal with slices of fat bacon1 and  
lay a sheet of white paper over it4     
,cover the pan close1 simmer it two     
hours1 then take out the bacon1 and     
glaze the veal4 ,serve it on mushrooms1 
with sorrel sauce1 or any other that may
 be preferred4   ,,churning4 ,in order  
to prepare for this important operation1
 the milk when drawn from the cow1 and  
carefully strained through a cloth or   
hair sieve1 should be put into flat     
wooden trays about three inches deep1   
and perfectly clean and cool4 ,the trays
 are then to be placed on shelves1 till 
the cream be completely separated2 when 
it is to be nicely taken off with a     
skimming dish1 without lifting or       

stirring the milk4 ,the cream is then   
deposited in a separate vessel1 till a  
proper quantity is collected for        
churning4 ,in hot weather1 the milk     
should stand only twenty-four hours1 and
 be skimmed early in the morning before 
the dairy becomes warm1 or in the       
evening after sun-set4 ,in winter the   
milk may remain unskimmed for six and   
thirty or even eight and forty hours4   
,the cream should be preserved in a deep
 pan during the summer1 and placed in   
the coolest part of the dairy1 or in a  
cellar where free air is admitted4 ,the 
cream which rises first to the surface  
is richer in quality1 and larger in     
quantity1 than what rises afterwards4   
,thick milk produces a smaller          
proportion of cream than that which is  
thinner1 though the former is of a      
richer quality3 if therefore the thick  
milk be diluted with water1 it will     
afford more cream1 but its quality will 
be inferior4 ,milk carried about in     
pails1 and partly cooled before it be   

strained and poured into the trays1     
never throws up such good and plentiful 
cream1 as if it had been put into proper
 vessels immediately after it came from 
the cow4 ,those who have not an         
opportunity of churning every other day1
 should shift the cream daily into clean
 pans1 in order to keep it cool2 but the
 churning should take place regularly   
twice a week in hot weather1 and in the 
morning before sun-rise1 taking care to 
fix the churn in a free circulation of  
air4 ,in the winter time1 the churn must
 not be set so near the fire as to heat 
the wood1 as by this means the butter   
will acquire a strong rancid flavour4   
,cleanliness being of the utmost        
importance1 the common plunge-churn is  
preferable to any other2 but if a       
barrel-churn be requisite in a large    
dairy1 it must be kept thoroughly clean 
with salt and water4 ,if a plunge-churn 
be used1 it may be set in a tub of cold 
water during the time of churning1 which
 will harden the butter in a            

considerable degree4 ,the motion of the 
churn should be regular1 and performed  
by one person1 or the butter will in    
winter go back2 and if the agitation be 
violent and irregular1 the butter will  
ferment in summer1 and acquire a        
disagreeable flavour4 ,the operation of 
churning may be much facilitated by     
adding a table-spoonful or two of       
distilled vinegar to a gallon of cream1 
but not till after the latter has       
undergone considerable agitation4 ,in   
many parts of ,england1 butter is       
artificially coloured in winter1 though 
it adds nothing to its goodness4 ,the   
juice of carrots is expressed through a 
sieve1 and mixed with the cream when it 
enters the churn1 to give it the        
appearance of ,may butter4 ,very little 
salt is used in the best ,epping butter2
 but a certain proportion of acid1      
either natural or artificial1 must be   
used in the cream1 in order to secure a 
successful churning4 ,some keep a small 
quantity of the old cream for that      

purpose2 some use a little rennet1 and  
others a few tea-spoonfuls of lemon     
juice4 ,it has been ascertained however1
 by a variety of experiments1 that it is
 more profitable to churn the cream1    
than to churn the whole milk1 as is     
practised in some parts of the country4 
,cream butter is also the richest of the
 two1 though it will not keep sweet so  
long4   ,,cider4 ,particular caution is 
requisite in bottling this useful       
beverage1 in order to its being well    
preserved4 ,to secure the bottles from  
bursting1 the liquor must be thoroughly 
fine before it be racked off4 ,if one   
bottle break1 it will be necessary to   
open the remainder1 and cork them up    
again4 ,weak cider is more apt to burst 
the bottles1 than that of a better      
quality4 ,good corks1 soaked in hot     
water1 will be more safe and pliant2 and
 by laying the bottles so that the      
liquor may always keep the corks wet and
 swelled1 will tend much to its         
preservation4 ,for this purpose the     

ground is preferable to a frame1 and a  
layer of sawdust better than the bare   
floor2 but the most proper situation    
would be a stream of running water4 ,in 
order to ripen bottled liquors1 they are
 sometimes exposed to moderate warmth1  
or the rays of the sun1 which in a few  
days will bring them to maturity4       
,,cider ,,cup4 ,to make a cooling drink1
 mix together a quart of cider1 a glass 
of white wine1 one of brandy1 one of    
capillaire1 the juice of a lemon1 a bit 
of the peel pared thin1 a sprig of      
borage or balm1 a piece of toasted      
bread1 and nutmeg grated on the top4    
,,cinnamon ,,cakes4 ,whisk together in a
 pan six eggs1 and two table-spoonfuls  
of rose water4 ,add a pound of fine     
sugar sifted1 a desert-spoonful of      
pounded cinnamon1 and flour sufficient  
to make it into a paste4 ,roll it out1  
cut it into cakes1 and bake them on     
writing paper4   ,,citron ,,pudding4    
,boil some ,windsor beans quite soft1   
take off the skins1 and beat a quarter  

of a pound of them into a paste4 ,then  
add as much butter1 four eggs well      
beaten1 with some sugar and brandy4 ,put
 a puff-paste in the dish1 lay some     
slices of citron on it1 pour in the     
pudding1 garnish with bits of citron    
round the edge of the dish1 and bake it 
in a moderate oven4   ,,clarified       
,,broth4 ,put broth or gravy into a     
clean stewpan1 break the white and shell
 of an egg1 beat them together and add  
them to the broth4 ,stir it with a      
whisk2 and when it has boiled a few     
minutes1 strain it through a tammis or a
 napkin4   ,,clarified ,,butter4 ,to    
make clarified butter for potted things1
 put some butter into a sauceboat1 and  
set it over the fire in a stewpan that  
has a little water in it4 ,when the     
butter is dissolved1 the milky parts    
will sink to the bottom1 and care must  
be taken not to pour them over things to
 be potted4   ,,clarified ,,dripping4   
,mutton fat taken from the meat before  
it is roasted1 or any kind of dripping1 

may be sliced and boiled a few minutes2 
and when it is cold1 it will come off in
 a cake4 ,this will make good crust for 
any sort of meat pie1 and may be made   
finer by boiling it three or four times4
   ,,clarified ,,sugar4 ,break in large 
lumps as much loaf sugar as is required1
 and dissolve it in a bowl1 allowing a  
pound of sugar to half a pint of water4 
,set it over the fire1 and add the white
 of an egg well whipt4 ,let it boil up2 
and when ready to run over1 pour in a   
little cold water to give it a check4   
,but when it rises the second time1 take
 it off the fire1 and set it by in a pan
 a quarter of an hour4 ,the foulness    
will sink to the bottom1 and leave a    
black scum on the top1 which must be    
taken off gently with a skimmer4 ,then  
pour the syrup very quickly from the    
sediment1 and set it by for sweetmeats4 
,,clarified ,,syrup4 ,break two pounds  
of double-refined sugar1 and put it into
 a stewpan that is well tinned1 with a  
pint of cold spring water4 ,when the    

sugar is dissolved1 set it over a       
moderate fire4 ,beat up half the white  
of an egg1 put it to the sugar before it
 gets warm1 and stir it well together4  
,as soon as it boils take off the scum1 
and keep it boiling till it is perfectly
 clear4 ,run it through a clean napkin1 
put it into a close stopped bottle1 and 
it will keep for months1 as an elegant  
article on the sideboard for sweetening4
   ,,clary ,,wine4 ,boil fifteen gallons
 of water1 with forty-five pounds of    
sugar1 and skim it clean4 ,when cool put
 a little to a quarter of a pint of     
yeast1 and so by degrees add a little   
more4 ,in the course of an hour put the 
smaller to the larger quantity1 pour the
 liquor on clary flowers1 picked in the 
dry3 the quantity for the above is      
twelve quarts4 ,if there be not a       
sufficient quantity ready to put in at  
once1 more may be added by degrees1     
keeping an account of each quart4 ,when 
the liquor ceases to hiss1 and the      
flowers are all in1 stop it up for four 

months4 ,rack it off1 empty the barrel  
of the dregs1 and add a gallon of the   
best brandy4 ,return the liquor to the  
cask1 close it up for six or eight      
weeks1 and then bottle it off4          
,,cleanliness4 ,nothing is more         
conducive to health than cleanliness1   
and the want of it is a fault which     
admits of no excuse4 ,it is so agreeable
 to our nature1 that we cannot help     
approving it in others1 even if we do   
not practise it ourselves4 ,it is an    
ornament to the highest as well as to   
the lowest station1 and cannot be       
dispensed with in either3 it ought to be
 cultivated everywhere1 especially in   
populous towns and cities4 ,frequent    
washing not only improves the           
appearance1 but promotes perspiration1  
by removing every impediment on the     
skin1 while at the same time it braces  
the body1 and enlivens the spirits4     
,washing the feet and legs in lukewarm  
water1 after being exposed to cold and  
wet1 would prevent the ill effects which

 proceed from these causes1 and greatly 
contribute to health4 ,diseases of the  
skin1 a very numerous class1 are chiefly
 owing to the want of cleanliness1 as   
well as the various kinds of vermin     
which infest the human body2 and all    
these might be prevented by a due regard
 to our own persons4 ,one common cause  
of putrid and malignant fevers is the   
want of cleanliness4 ,they usually begin
 among the inhabitants of close and     
dirty houses1 who breathe unwholesome   
air1 take little exercise1 and wear     
dirty clothes4 ,there the infection is  
generally hatched1 and spreads its      
desolation far and wide4 ,if dirty      
people cannot be removed as a common    
nuisance1 they ought at least to be     
avoided as infectious1 and all who      
regard their own health should keep at a
 distance from their habitations4       
,infectious diseases are often          
communicated by tainted air3 every thing
 therefore which gives a noxious        
exhalation1 or tends to spread          

infection1 should be carefully avoided4 
,in great towns no filth of any kind    
should be suffered to remain in the     
streets1 and great pains should be taken
 to keep every dwelling clean both      
within and without4 ,no dunghills or    
filth of any kind should be allowed to  
remain near them4 ,when an infection    
breaks out1 cleanliness is the most     
likely means to prevent its spreading to
 other places1 or its returning again   
afterwards4 ,it will lodge a long time  
in dirty clothes1 and be liable to break
 out again2 and therefore the bedding   
and clothing of the sick ought to be    
carefully washed1 and fumigated with    
brimstone4 ,infectious diseases are not 
only prevented1 but even cured by       
cleanliness2 while the slightest        
disorders1 where it is neglected1 are   
often changed into the most malignant4  
,yet it has so happened1 that the same  
mistaken care which prevents the least  
admission of fresh air to the sick1 has 
introduced the idea also of keeping them

 dirty2 than which nothing can be more  
injurious to the afflicted1 or more     
repugnant to common sense4 ,in a room   
too1 where cleanliness is neglected1 a  
person in perfect health has a greater  
chance to become sick1 than a sick      
person has to get well4 ,it is also of  
great consequence1 that cleanliness     
should be strictly regarded by those    
especially who are employed in preparing
 food2 such as butchers1 bakers1        
brewers1 dairy maids1 and cooks2 as     
negligence in any of these may prove    
injurious to the public health4 ,good   
housekeepers will keep a careful eye on 
these things1 and every person of       
reflection will see the necessity of    
cultivating general cleanliness as of   
great importance to the wellbeing of    
society4   ,,clear ,,broth4 ,to make a  
broth that will keep long1 put the mouse
 round of beef into a deep pan1 with a  
knuckle bone of veal1 and a few shanks  
of mutton4 ,cover it close with a dish  
or coarse crust1 and bake with as much  

water as will cover it1 till the beef is
 done enough for eating4 ,when cold1    
cover it close1 and keep it in a cool   
place4 ,when to be used1 give it any    
flavour most approved4   ,,clear        
,,gravy4 ,slice some beef thin1 broil a 
part of it over a very clear quick fire1
 just enough to give a colour to the    
gravy1 but not to dress it4 ,put that   
and the raw beef into a very nicely     
tinned stewpan1 with two onions1 a clove
 or two1 whole black pepper1 berries of 
allspice1 and a bunch of sweet herbs4   
,cover it with hot water1 give it one   
boil1 and skim it well two or three     
times4 ,then cover it1 and simmer till  
it be quite strong4   ,,clothing4 ,those
 who regard their health should be      
careful to adapt their clothing to the  
state of the climate1 and the season of 
the year4 ,whatever be the influence of 
custom1 there is no reason why our      
clothing should be such as would suit an
 inhabitant of the torrid or the frigid 
zones1 but of the state of the air      

around us1 and of the country in which  
we live4 ,apparel may be warm enough for
 one season of the year1 which is by no 
means sufficient for another2 we ought  
therefore neither to put off our winter 
garments too soon1 nor wear our summer  
ones too long4 ,every change of this    
sort requires to be made cautiously1 and
 by degrees4 ,in general1 all clothes   
should be light and easy1 and in no     
instance ought health and comfort to be 
sacrificed to pride and vanity4 ,in the 
early part of life it is not necessary  
to wear many clothes3 but in the decline
 of life1 when many diseases proceed    
from a defect of perspiration1 plenty of
 warm clothing is required4 ,attention  
should also be paid to the constitution1
 in this as well as in other cases4     
,some persons can endure either cold or 
heat better than others1 and may        
therefore be less mindful of their      
clothing3 the great object is to wear   
just so many garments as is sufficient  
to keep the body warm1 and no more4     

,shoes in particular should be easy to  
the foot1 and all tight bandages on     
every part of the body carefully        
avoided4   ,,clouted ,,cream4 ,string   
four blades of mace on a thread1 put    
them to a gill of new milk1 and six     
spoonfuls of rose water4 ,simmer a few  
minutes1 then by degrees strain the     
liquor to the yolks of two eggs well    
beaten4 ,stir the whole into a quart of 
rich cream1 and set it over the fire2   
keep it stirring till hot1 but not      
boiling2 pour it into a deep dish1 and  
let it stand twenty-four hours4 ,serve  
it in a cream dish1 to eat with fruits4 
,some prefer it without any flavour but 
that of cream2 in which case use a quart
 of new milk and the cream1 or do it as 
the ,devonshire scalded cream4 ,when    
done enough1 a round mark will appear on
 the surface of the cream1 the size of  
the bottom of the pan1 which is called  
the ring2 and when that is seen1 remove 
the pan from the fire4   ,,clyster4 ,a  
common clyster is made of plain gruel   

strained1 and a table-spoonful of oil or
 salt4 ,a pint is sufficient for a grown
 person4   ,,cock ,,chaffers4 ,this     
species of the beetle1 sometimes called 
the ,may bug1 is a formidable enemy to  
the husbandman1 and has been found to   
swarm in such numbers1 as to devour     
every kind of vegetable production4 ,the
 insect is first generated in the earth1
 from the eggs deposited by the fly in  
its perfect state4 ,in about three      
months1 the insects contained in these  
eggs break the shell1 and crawl forth in
 the shape of a grub or maggot1 which   
feeds upon the roots of vegetables1 and 
continues in this state of secret       
annoyance for more than three years1    
gradually growing to the size of an     
acorn4 ,it is the thick white maggot    
with a red head1 so frequently found in 
turning up the soil4 ,at the end of the 
fourth year1 they emerge from the earth1
 and may be seen in great numbers in the
 mild evenings of ,may4 ,the willow     
seems to be their favourite food2 on    

this they hang in clusters1 and seldom  
quit it till they have completely       
devoured its foliage4 ,the most         
effectual way to destroy them1 is to    
beat them off with poles1 and then to   
collect and burn them4 ,the smoke of    
burning heath1 fern1 or other weeds1    
will prevent their incursions in        
gardens1 or expel them if they have     
entered4   ,,cock ,,roaches4 ,these     
insects1 consisting of various species1 
penetrate into chests and drawers1 and  
do considerable injury to linen1 books1 
and other articles4 ,they seldom appear 
till night1 when they infest beds1 and  
bite very severely1 leaving an          
unpleasant smell4 ,the best remedy is to
 fill an earthen dish with small beer1  
sweetened with coarse sugar1 and set in 
the place infested4 ,lay a board against
 the pan1 to form a kind of ladder1 and 
the insects will ascend and fall into   
the liquor4   ,,cockle ,,ketchup4 ,open 
the cockles1 scald them in their own    
liquor1 and add a little water1 if there

 be not enough2 but it is better to have
 a sufficient quantity of cockles1 than 
to dilute it with water4 ,strain the    
liquor through a cloth1 and season it   
with savoury spices4 ,if for brown      
sauce1 add port1 anchovies1 and garlic3 
a bit of burnt sugar will heighten the  
colouring4 ,if for white sauce1 omit    
these1 and put in a glass of sherry1    
some lemon juice and peel1 mace1 nutmeg1
 and white pepper4   ,,cod ,,fish4 ,in  
season from the beginning of ,december  
till the end of ,april4 ,to be quite    
good1 the fish should be thick at the   
neck1 the flesh white and firm1 the     
gills very red1 and the eyes bright and 
fresh4 ,when flabby1 they are not good4 
,the cod is generally boiled whole2 but 
a large head and shoulders contain all  
that is relishing1 the thinner parts    
being overdone and tasteless before the 
thick are ready4 ,but the whole fish may
 often be purchased more reasonably2 and
 the lower half1 if sprinkled and hung  
up1 will be in high perfection one or   

two days4 ,or it may be made salter1 and
 served with egg sauce1 potatoes1 and   
parsnips4 ,small cod is usually very    
cheap4 ,if boiled fresh1 it is watery2  
but eats well if salted and hung up for 
a day1 to give it firmness4 ,then it    
should be stuffed and boiled1 or it is  
equally good broiled4   ,,cod',s ,,head4
 ,the head and shoulders of the cod will
 eat much finer by having a little salt 
rubbed down the bone1 and along the     
thick part1 even if eaten the same day4 
,tie it up1 put it on the fire in cold  
water sufficient to cover it1 and throw 
a handful of salt into it4 ,great care  
must be taken to serve it up without the
 smallest speck of black1 or scum4      
,garnish with plenty of double parsley1 
lemon1 horse radish1 and the milt1 roe  
and liver1 and fried smelts1 if         
approved4 ,if with smelts1 no water must
 be suffered to hang about the fish1 or 
the beauty and flavour of the smelts    
will be lost4 ,serve with plenty of     
oyster or shrimp sauce1 anchovy and     

butter4   ,,cod ,,pie4 ,take a piece of 
the middle of a small cod1 and salt it  
well one night4 ,wash it the next day1  
season with pepper and salt1 mixed with 
a very little nutmeg4 ,lay the meat in a
 dish1 with the addition of a little    
good broth of any kind1 and some bits of
 butter on it4 ,cover the dish with a   
crust1 and bake it4 ,when done1 make a  
sauce of a spoonful of broth1 a quarter 
of a pint of cream1 a little flour and  
butter1 and a dust of grated lemon and  
nutmeg4 ,give it one boil1 and pour it  
into the pie4 ,oysters may be added1 but
 parsley will do instead4 ,mackarel may 
be done in the same way1 but must not be
 salted till they are used4   ,,cod     
,,sounds ,,boiled4 ,soak them in warm   
water half an hour1 then scrape and     
clean them4 ,if to be dressed white1    
boil them in milk and water4 ,when      
tender1 serve them up in a napkin1 with 
egg sauce4 ,the salt must not be much   
soaked out1 unless for fricassee4       
,,cod ,,sounds ,,broiled4 ,scald them in

 hot water1 rub well with salt1 pull off
 the dirty skin1 and simmer them till   
tender4 ,then take them out1 flour1 and 
broil them4 ,while this is doing1 season
 a little brown gravy with pepper1 salt1
 a tea-spoonful of soy1 and a little    
mustard4 ,give it a boil with a little  
flour and butter1 and pour it over the  
sounds4   ,,cod ,,sounds ,,ragout4      
,having scalded1 cleaned1 and rubbed    
them well with salt1 stew them in white 
gravy seasoned4 ,before they are served1
 add a little cream1 butter and flour1  
gently boiling up4 ,a bit of lemon peel1
 nutmeg1 and the least pounded mace1    
will give it a good flavour4   ,,cod    
,,sounds ,,like ,,chickens4 ,carefully  
wash three large sounds1 boil them in   
milk and water1 but not too tender4     
,when cold1 put a forcemeat of chopped  
oysters1 crumbs of bread1 a bit of      
butter1 nutmeg1 pepper1 salt1 and the   
yolks of two eggs4 ,spread it thin over 
the sounds1 roll up each in the form of 
a chicken1 and skewer it4 ,then lard    

them as chickens1 dust a little flour   
over1 and roast them slowly in a tin    
oven4 ,when done enough1 pour over them 
a fine oyster sauce1 and place them on  
the table as a side or corner dish4     
,,codlins4 ,this fruit may be kept for  
several months1 if gathered of a        
middling size at midsummer1 and treated 
in the following manner4 ,put them into 
an earthen pan1 pour boiling water over 
them1 and cover the pan with cabbage    
leaves4 ,keep them by the fire till     
ready to peel1 but do not peel them2    
then pour off the water1 and leave them 
cold4 ,place the codlins in a stone jar 
with a smallish mouth1 and pour on the  
water that scalded them4 ,cover the pot 
with bladder wetted and tied very close1
 and then over it coarse paper tied     
again4 ,the fruit is best kept in small 
jars1 such as will be used at once when 
opened4   ,,codlin ,,cream4 ,pare and   
core twenty good codlins2 beat them in a
 mortar with a pint of cream1 and strain
 it into a dish4 ,put to it sugar1 bread

 crumbs1 and a glass of wine2 and stir  
it well4   ,,codlin ,,tart4 ,scald the  
fruit1 and take off the skin4 ,put a    
little of the liquor on the bottom of a 
dish1 lay in the apples whole1 and strew
 them over with ,lisbon or fine sugar4  
,when cold1 put a paste round the edges1
 and over the fruit4 ,moisten the crust 
with the white of an egg1 and strew some
 fine sugar over it2 or cut the lid in  
quarters1 without touching the paste on 
the edge of the dish4 ,remove the lid   
when cold1 pour in a good custard1 and  
sift it over with sugar4 ,another way is
 to line the bottom of a shallow dish   
with paste1 lay in the scalded fruit1   
sweeten it1 and lay little twists of    
paste over in bars4   ,,coffee4 ,put two
 ounces of fresh-ground coffee1 of the  
best quality1 into a coffee pot1 and    
pour eight coffee cups of boiling water 
on it4 ,let it boil six minutes1 and    
return it2 then put in two or three     
chips of isinglass1 and pour on it one  
large spoonful of boiling water4 ,boil  

it five minutes more1 and set the pot by
 the fire for ten minutes to keep it    
hot3 the coffee will then be of a       
beautiful clearness4 ,fine cream should 
always be served with coffee1 and either
 pounded sugar-candy1 or fine ,lisbon   
sugar4 ,if for foreigners1 or those who 
like it very strong1 make only eight    
dishes from three ounces4 ,if not fresh 
roasted1 lay it before the fire until   
perfectly hot and dry2 or put the       
smallest bit of fresh butter into a     
preserving pan1 and when hot1 throw the 
coffee into it1 and toss it about until 
it be freshened1 but let it be quite    
cold before it is ground4--,but as      
coffee possesses a raw and astringent   
quality1 which often disagrees with weak
 stomachs1 and by being drank too warm  
is as frequently rendered unwholesome1  
the following is recommended as an      
improved method of preparing it4 ,to an 
ounce of coffee1 add a tea-spoonful of  
the best flour of mustard1 to correct   
its acidity1 and improve its fragrance2 

and in order to render it truly fine and
 wholesome1 it should be made the       
evening before it is wanted4 ,let an    
ounce of fresh-ground coffee be put into
 a clean coffee pot well tinned1 pour   
upon it a full pint of boiling water1   
set it on the fire1 and after it has    
well boiled1 let it stand by to settle4 
,next morning pour off the clear liquor1
 add to it a pint of new milk1 warm it  
over the fire1 and sweeten it to taste4 
,coffee made in this way1 will be found 
particularly suitable to persons of a   
weak and delicate habit4--,a substitute 
for foreign coffee may be prepared from 
the acorns of the oak1 by shelling and  
dividing the kernels1 drying and        
roasting them gradually in a close      
vessel1 and keeping them constantly     
stirring4 ,grind it like other coffee1  
and either use it alone1 or mix with it 
a small quantity of foreign coffee4 ,the
 seeds of the flower de luce1 or common 
waterflag1 being roasted in the same    
manner as coffee1 very much resembles it

 in colour and flavour4 ,coffee made of 
these seeds is extremely wholesome1 in  
the proportion of an ounce to a pint of 
boiling water4   ,,coffee ,,cakes4 ,melt
 some fresh butter in a pint of thin    
cream1 and work up with it four pounds  
of dried flour4 ,add a pound of sugar1 a
 pint of yeast1 and half an ounce of    
carraways4 ,stir them all together1 set 
it before the fire to rise1 roll the    
paste out thin1 cut it into small cakes1
 and bake them on buttered paper4       
,,coffee ,,cream4 ,boil a calf's foot in
 water till reduced to a pint of jelly1 
clear of sediment and fat4 ,make a      
tea-cupful of strong fresh coffee1 clear
 it perfectly bright with isinglass1 and
 pour it to the jelly4 ,add a pint of   
very good cream1 sweeten it with fine   
,lisbon sugar1 boil it up once1 and pour
 it into the dish4 ,this article is much
 admired1 but the jelly must not be     
stiff1 and the coffee must be fresh4    
,,coffee ,,milk4 ,boil a                
dessert-spoonful of ground coffee1 in   

nearly a pint of milk1 a quarter of an  
hour4 ,then put in a shaving or two of  
isinglass to clear it2 let it boil a few
 minutes1 and set it on the side of the 
fire to grow fine4 ,this makes a very   
fine breakfast2 it should be sweetened  
with real ,lisbon sugar of a good       
quality4   ,,cold ,,caudle4 ,boil a     
quart of spring water2 when cold1 add   
the yolk of an egg1 the juice of a small
 lemon1 six spoonfuls of sweet wine1    
sugar to taste1 and syrup of lemons one 
ounce4   ,,cold ,,fish4 ,soles1 cod1    
whitings1 or smelts may be cut into     
bits1 and put into scallop shells1 with 
cold oyster1 lobster1 or shrimp sauce4  
,having added some bread crumbs1 they   
may be put into a ,dutch oven1 and      
browned like scalloped oysters4   ,,cold
 ,,meat4 ,if it be a little underdone1  
the best way to warm it up is to        
sprinkle over a little salt1 and put it 
into a ,dutch oven at some distance     
before a gentle fire1 that it may warm  
gradually4 ,watch it carefully1 and keep

 turning it till it is quite hot and    
brown1 and serve it up with gravy4 ,this
 is preferable to hashing1 as it will   
retain more of its original flavour4    
,roast beef or mutton1 of course1 are   
best for this purpose4   ,,cold         
,,sallad4 ,boil an egg quite hard1 put  
the yolk into a sallad dish1 mash it    
with a spoonful of water1 then add a    
little of the best sallad oil or melted 
butter1 a tea-spoonful of ready-made    
mustard1 and some vinegar4 ,cut the     
sallad small and mix it together1 adding
 celery1 radishes1 or other sallad herbs
 with it4 ,onions may be served in a    
saucer1 rather than mixed in the bowl4  
,an anchovy may be washed1 cut small1   
and mixed with it2 also a bit of beet   
root1 and the white of an egg4 ,celery  
may be prepared in the same way4        
,,colds4 ,for a bad cold take a large   
tea-cupful of linseed1 two pennyworth of
 stick liquorice1 and a quarter of a    
pound of sun raisins4 ,put them into two
 quarts of water1 and let it simmer over

 a slow fire till reduced one half4     
,then add a quarter of a pound of       
sugar-candy pounded1 a table-spoonful of
 rum1 and the same of lemon juice or    
vinegar4 ,the rum and lemon juice are   
better added when the mixture is taken1 
or they are apt to grow flat4 ,take half
 a pint just warm at bed time4          
,,collared ,,beef4 ,choose the thin end 
of the flank of fine mellow beef1 but   
not too fat3 lay it into a dish with    
salt and saltpetre1 turn and rub it     
every day for a week1 and keep it cool4 
,then take out every bone and gristle1  
remove the skin of the inside part1 and 
cover it thick with the following       
seasoning cut small2 a large handful of 
parsley1 the same of sage1 some thyme1  
marjoram and pennyroyal1 pepper1 salt1  
and allspice4 ,roll the meat up as tight
 as possible1 and bind it round with a  
cloth and tape2 then boil it gently for 
seven or eight hours4 ,put the beef     
under a good weight while hot1 without  
undoing it3 the shape will then be oval4

 ,part of a breast of veal rolled in    
with the beef1 looks and eats very well4
   ,,collared ,,eel4 ,bone a large eel1 
but do not skin it4 ,mix up pepper1     
salt1 mace1 allspice1 and a clove or    
two1 in the finest powder1 and rub over 
the whole inside3 roll it tight1 and    
bind it with a coarse tape4 ,boil it in 
salt and water till done enough1 then   
add vinegar1 and when cold keep the     
collar in pickle4 ,serve it either whole
 or in slices4 ,chopped parsley1 sage1 a
 little thyme1 knotted marjoram1 and    
savoury1 mixed with the spices1 greatly 
improve the taste4   ,,collared         
,,mackarel4 ,do them the same as eels1  
omitting the herbs4   ,,collared        
,,mutton4 ,take out the bones and       
gristle of a breast of mutton1 lay the  
meat flat1 and rub it over with egg4    
,mix some grated bread1 pounded cloves  
and mace1 pepper1 salt1 and lemon peel1 
and strew over it4 ,two or three        
anchovies1 washed and boned1 may be     
added4 ,roll the meat up hard1 bind it  

with tape and boil it2 or if skewered1  
it may either be roasted or baked4      
,,collared ,,pork4 ,bone a breast of    
pork1 and season it with thyme1 parsley 
and sage4 ,roll it hard1 tie it up in a 
cloth1 and boil it4 ,press it well1 take
 it out of the cloth when cold1 and keep
 it in the liquor it was boiled in4     
,,collared ,,pork',s ,,head4 ,clean it  
well1 take out the brains1 rub it with a
 handful of salt1 and two ounces of     
saltpetre4 ,let it lie a fortnight in   
brine1 then wash it1 and boil it till   
the bones will easily come out4 ,lay it 
in a dish1 take off the skin carefully1 
take out the bones1 and peel the tongue4
 ,mix a handful of sage1 a little thyme1
 and four shalots chopped fine4 ,put the
 meat to it1 and chop it into pieces    
about an inch square4 ,put a thin cloth 
into an earthen pot1 lay in the meat1   
cover the cloth over1 and press it down4
 ,set the pot in the liquor again1 boil 
it nearly an hour longer1 then take it  
out1 place a weight on the cover within 

side1 and let it remain all night4 ,take
 it out1 strip off the cloth1 and eat   
the collar with mustard and vinegar4    
,,collared ,,salmon4 ,split such part of
 the fish as may be sufficient to make a
 handsome roll1 wash and wipe it2 and   
having mixed salt1 white pepper1 pounded
 mace1 and ,jamaica pepper1 in quantity 
to season it very high1 rub it inside   
and out well4 ,then roll it tight and   
bandage it1 put as much water and one   
third vinegar as will cover it1 adding  
bay leaves1 salt1 and both sorts of     
pepper4 ,cover it close1 and simmer till
 it is done enough4 ,drain and boil the 
liquor1 put it on when cold1 and serve  
with fennel4 ,it is an elegant dish1 and
 extremely good4   ,,collared ,,veal4   
,bone the breast and beat it1 rub it    
with egg1 and strew over it a seasoning 
of pounded mace1 nutmeg1 pepper and     
salt1 minced parsley1 sweet marjoram1   
lemon peel1 crumbs of bread1 and an     
anchovy4 ,roll it up tight in a cloth1  
and boil it two hours and a half in salt

 and water4 ,hang it up1 or press it3   
make a pickle for it of the liquor it   
was boiled in1 and half the quantity of 
vinegar4   ,,college ,,puddings4 ,grate 
the crumb of a two-penny loaf1 shred    
eight ounces of suet1 and mix with eight
 ounces of currants1 one of citron mixed
 fine1 one of orange1 a handful of      
sugar1 half a nutmeg1 three eggs beaten1
 yolk and white separately4 ,mix and    
make into the size and shape of a       
goose-egg4 ,put half a pound of butter  
into a fryingpan2 and when melted and   
quite hot1 stew them gently in it over a
 stove2 turn them two or three times1   
till they are of a fine light brown4    
,mix a glass of brandy with the batter1 
and serve with pudding sauce4           
,,colouring ,,for ,,jellies4 ,for a     
beautiful ,red1 take fifteen grains of  
cochineal in the finest powder1 and a   
dram and a half of cream of tartar4     
,boil them in half a pint of water very 
slowly for half an hour1 adding a bit of
 alum the size of a pea2 or use beet    

root sliced1 and some liquor poured     
over4 ,for ,white1 use cream2 or almonds
 finely powdered1 with a spoonful of    
water4 ,for ,yellow1 yolks of eggs1 or a
 little saffron steeped in the liquor   
and squeezed4 ,for ,green1 spinach or   
beet leaves bruised and pressed1 and the
 juice boiled to take off the rawness4  
,any of these will do to stain jellies1 
ices1 or cakes4   ,,colouring ,,for     
,,soups4 ,put four ounces of lump sugar1
 a gill of water1 and half an ounce of  
fine butter into a small tosser1 and set
 it over a gentle fire4 ,stir it with a 
wooden spoon1 till of a light brown4    
,then add half a pint of water2 let it  
boil and skim it well4 ,when cold1      
bottle and cork it close4 ,add to either
 soup or gravy as much of this as will  
give it a proper colour4   ,,common     
,,cake4 ,mix three quarters of a pound  
of flour with half a pound of butter1   
four ounces of sugar1 four eggs1 half an
 ounce of carraways1 and a glass of     
raisin wine4 ,beat it well1 and bake it 

in a quick oven4--,a better sort of     
common cake may be made of half a pound 
of butter1 rubbed into two pounds of    
dried flour2 then add three spoonfuls of
 yeast that is not bitter1 and work it  
to a paste4 ,let it rise an hour and a  
half2 then mix in the yolks and whites  
of four eggs beaten separately1 a pound 
of ,lisbon sugar1 about a pint of milk  
to make it of a proper thickness1 a     
glass of sweet wine1 the rind of a      
lemon1 and a tea-spoonful of powdered   
ginger4 ,a pound of currants1 or some   
carraways may be added1 and let the     
whole be well beaten together4          
,,common ,,plants4 ,the virtues of a    
great number of ordinary plants and     
weeds being but little understood1 they 
are generally deemed useless2 but they  
have properties nevertheless which might
 be rendered useful1 if carefully and   
judiciously applied4 ,the young shoots  
and leaves of chick-weed1 for example1  
may be boiled and eaten like spinach1   
are equally wholesome1 and can scarcely 

be distinguished from it4 ,the juice    
expressed from the stem and leaves of   
goose-grass1 taken to the amount of four
 ounces1 night and morning for several  
weeks1 is very efficacious in scorbutic 
complaints1 and other cutaneous         
eruptions4 ,the smell of garlic is an   
infallible remedy against the vapours1  
faintings1 and other hysteric           
affections4 ,the common poppy is an     
antidote to the stings of venomous      
insects1 and a remedy for inflammation  
of the eyes3 it also cures the pleurisy1
 and spitting of blood4 ,sage taken in  
any form tends to cleanse and enrich the
 blood3 it makes a good cordial1 and is 
highly useful in cases of nervous       
debility4 ,it is often given in fevers  
with a view to promote perspiration1 and
 with the addition of a little lemon    
juice it makes a grateful and cooling   
beverage4   ,,cool ,,tankard4 ,put into 
a quart of mild ale a glass of white    
wine1 one of brandy1 one of capillaire1 
the juice of a lemon1 and a little piece

 of the rind4 ,add a sprig of borage or 
balm1 a bit of toasted bread1 and nutmeg
 grated on the top4   ,,copper4 ,many   
serious accidents have been occasioned  
by the use of copper in kitchen         
requisites4 ,the eating of fruit        
especially that has been prepared in a  
copper stewpan1 where some of the oxide 
was insensibly imbibed1 has been known  
to produce death2 or if coffee grounds  
are suffered to remain long in a copper 
coffee-pot1 and afterwards mixed with   
fresh coffee1 for the sake of economy1  
the effects will be highly injurious1 if
 not fatal4 ,the best antidote in such  
cases1 when they unhappily occur1 is to 
take immediately a large spoonful of    
powdered charcoal1 mixed with honey1    
butter1 or treacle2 and within two hours
 afterwards1 an emetic or a cathartic to
 expel the poison4   ,,coppers4 ,in     
domestic economy1 the necessity of      
keeping copper vessels always clean1 is 
generally acknowledged2 but it may not  
perhaps be so generally known1 that fat 

and oily substances1 and vegetable      
acids1 do not attack copper while hot2  
and therefore1 that if no liquor were   
suffered to remain and grow cold in     
copper vessels1 they might be used for  
every culinary purpose with perfect     
safety4 ,the object is to clean and dry 
the vessels well before they turn cold4 
,,copying ,,letters4 ,dissolve a little 
sugar in the ink1 and write with it as  
usual4 ,when a copy is required1 moisten
 a piece of unsized paper lightly with a
 sponge1 and apply it to the writing2   
then smooth the wet paper over with a   
warm iron1 such as is used in a laundry1
 and the copy is immediately produced   
without the use of a machine4           
,,copying ,,prints4 ,moisten a piece of 
paper with a solution of soap and alum1 
lay it on the print or picture1 and pass
 it under a rolling press4 ,another     
method is to have a small frame in the  
form of a basin stand1 enclosing a      
square of glass on the pot1 on which the
 print is laid with the paper upon it2  

and then placing a candle under the     
glass1 the print may be traced with a   
pencil1 or pen and ink4 ,impressions may
 also be transferred by mixing a little 
vermillion with linseed oil so as to    
make it fluid2 then with a pen dipped in
 it1 trace every line of the print      
accurately4 ,turn the print with its    
face downwards on a sheet of white      
paper1 wet the back of the print1 lay   
another sheet upon it1 and press it till
 the red lines are completely           
transferred4   ,,corks4 ,economy in     
corks is very unwise3 in order to save a
 mere trifle in the purchase1 there is a
 danger of losing some valuable article 
which it is intended to preserve4 ,none 
but velvet taper corks should be used   
for liquors that are to be kept for any 
length of time2 and when a bottle of    
ketchup or of anchovy is opened1 the    
cork should be thrown away1 and a new   
one put in that will fit it very tight4 
,if a cork is forced down even with the 
mouth of the bottle1 it is too small1   

and should be drawn1 that a larger one  
may be put in4   ,,cork ,,cement4       
,liquors and preserves1 intended to be  
kept a long time1 are often spoiled by  
the clumsy and ineffectual manner in    
which they are fastened down4 ,bottles  
therefore should be secured with the    
following cement1 spread upon the cork  
after it is cut level with the top of   
the bottle4 ,melt in an earthen or iron 
pot half a pound of black rosin1 half a 
pound of sealing wax1 and a quarter of a
 pound of bees wax4 ,when it froths up1 
and before all is melted and likely to  
boil over1 stir it with a tallow candle1
 which will settle the froth till all is
 melted and fit for use4   ,,corns4     
,apply to warts and corns1 a piece of   
soft brown paper moistened with saliva1 
and a few dressings will remove them4 ,a
 convenient plaster may also be made of 
an ounce of pitch1 half an ounce of     
galbanum dissolved in vinegar1 one      
scruple of ammoniac1 and a dram and a   
half of diachylon mixed together4       

,,costiveness4 ,from whatever cause it  
may arise1 frequent exercise in the open
 air1 and abstinence from heating       
liquors1 will be found very beneficial4 
,to those who are afflicted with this   
complaint1 it is particularly           
recommended that they should visit the  
customary retreat every morning at a    
stated hour1 that nature may in this    
respect1 by perseverance1 acquire a     
habit of regularity4 ,in obstinate      
cases1 three drams of carbon may be     
taken two or three times a day1 mixed   
with three ounces of lenitive electuary1
 and two drams of carbonate of soda1 as 
circumstances may require4 ,half an     
ounce of ,epsom salts1 dissolved in a   
tumbler or two of cold water1 and drank 
at intervals1 will have a very salutary 
effect4   ,,cottenham ,,cheese4 ,though 
this is so much noted for its superior  
flavour and delicacy1 it does not appear
 to be owing to any particular          
management of the dairy1 but rather to  
the fragrance of the herbage on which   

the cows feed in that part of the       
country4   ,,coughs4 ,the extract of    
malt will be found an excellent remedy  
for coughs or colds4 ,pour as much hot  
water over half a bushel of pale ground 
malt as will just cover it2 the water   
must not be boiling4 ,in forty-eight    
hours drain off the liquor entirely1 but
 without squeezing the grains4 ,put the 
former into a large sweetmeat pan1 or   
saucepan1 that there may be room to boil
 as quick as possible1 without boiling  
over4 ,when it begins to thicken1 stir  
it constantly1 till it becomes as thick 
as treacle4 ,take a dessert-spoonful of 
it three times a day4--,another remedy  
for a bad cough may be prepared as      
follows4 ,mix together a pint of simple 
mint water1 two table-spoonfuls of      
sallad oil1 two tea-spoonfuls of        
hartshorns1 sweetened with sugar1 and   
take two large spoonfuls of the mixture 
two or three times a day4   ,,court     
,,plaister4 ,dissolve half an ounce of  
isinglass in an ounce of water1 and boil

 it till the water is nearly all        
consumed2 then add gradually a dram of  
,friar's balsam1 and stir them well     
together4 ,dip a brush in the hot       
mixture1 and spread it on a piece of    
clean silk4   ,,cows4 ,in the management
 of cows intended for the dairy1 a warm 
stable or cowhouse is of great          
importance4 ,cows kept at pasture will  
require from one to two acres of land   
each to keep them during the summer     
months2 but if housed1 the produce of   
one fourth part will be sufficient4     
,their dung1 which would otherwise be   
wasted on the ground by the action of   
the sun and weather1 is hereby easily   
preserved1 and given to the soil where  
it is most wanted1 and in the best      
condition4 ,the treading on the grass   
and pasture1 which diminishes its value1
 is prevented2 the expence of           
division-fences is avoided1 and the time
 and trouble of driving them about is   
all saved4 ,they are also kept more     
cool1 are less tormented by flies than  

if pastured1 acquire good coats and full
 flesh1 though they consume a much      
smaller quantity of food4 ,they are in  
all respects more profitably kept in the
 house1 than out of doors2 but they must
 be regularly and gradually trained to  
it1 or they will not thrive4 ,cows      
should always be kept clean1 laid dry1  
and have plenty of good water to drink4 
,they should never be suffered to drink 
at stagnant pools1 or where there are   
frogs1 spawn1 or filth of any kind2 or  
from common sewers or ponds that receive
 the drainings of stables1 or such kind 
of places2 all which are exceedingly    
improper4 ,one of the most effectual    
means of rendering their milk sweet and 
wholesome1 as well as increasing its    
quantity1 is to let them drink freely of
 water in which the most fragrant kind  
of clover or lucern has been steeped3   
and if they are curried in the same     
manner as horses1 they will not only    
receive pleasure from it1 but give their
 milk more freely4 ,in ,holland1 where  

the greatest attention is paid to all   
kinds of domestic animals1 the haunches 
of dairy cows are washed morning and    
evening with warm water previous to     
milking1 and after calving are clothed  
with sacking4 ,the floors of their      
cowhouses are paved with brick1 with a  
descent in the middle1 where a gutter   
carries off the drain1 and the place is 
kept perfectly clean with a broom and   
pails of water4 ,the filthy state in    
which cows are confined in the vicinity 
of ,london1 and other large cities1 and 
the manner in which they are literally  
crammed1 not with wholesome food1 but   
with such things as are calculated to   
produce an abundance of milk1 cannot be 
too severely reprobated as injurious to 
the public health4 ,it is also          
notorious1 that vessels of hot and cold 
water are always kept in these cowhouses
 for the accommodation of mercenary     
retailers1 who purchase a quantity of   
milk at a low price1 and then mix it    
with such a proportion of water as they 

think necessary to reduce it to a proper
 standard2 when it is hawked about at an
 exorbitant price4 ,the milk is not pure
 in its original state1 and being       
afterwards adulterated1 it is scarcely  
fit for any purpose in a family4 ,the   
first object in the article of food1 is 
wholesomeness2 and grass growing        
spontaneously on good meadow-land is in 
general deemed most proper for cows     
intended to supply the dairy4 ,the      
quantity of milk produced by those which
 feed on sainfoin is however nearly     
double to that of any other provender3  
it is also richer in quality1 and will  
yield a larger quantity of cream3 of    
course the butter will be better        
coloured and flavoured than any other4  
,turnips and carrots form an excellent  
article1 and cannot be too strongly     
recommended1 especially as a winter     
food2 but they should be cleaned and    
cut2 and parsnips1 with the tops taken  
off will produce abundance of milk1 of a
 superior quality2 and cows will eat    

them freely though they are improper for
 horses4 ,of all vegetable productions1 
perhaps the cabbage is the most         
exuberant for this purpose1 and ought by
 all means to be encouraged4 ,the       
drum-headed cabbage1 and the hardy      
variety of a deep green colour with     
purple veins1 and of the same size with 
the drum-head1 are particularly useful  
in the feeding of cows1 and afford an   
increase of milk far superior to that   
produced by turnips4 ,they are also     
excellent for the fattening of cattle1  
which they will do six weeks sooner than
 any other vegetables1 though the       
cabbage plant is generally supposed to  
impart a disagreeable flavour to butter 
and cheese made from the milk of cows   
fed upon it1 yet this may easily be     
prevented by putting a gallon of boiling
 water to six gallons of milk1 when it  
is standing in the trays2 or by         
dissolving an ounce of saltpetre in a   
quart of spring water1 and mixing about 
a quarter of a pint of it with ten or   

twelve gallons of milk as it comes from 
the cow4 ,by breaking off the loose     
leaves1 and giving only the sound part  
to the cows1 this disagreeable quality  
may also be avoided1 as other cattle    
will eat the leaves without injury4     
,when a cow has been milked for several 
years1 and begins to grow old1 the most 
advantageous way is to make her dry4 ,to
 effect this1 bruise six ounces of white
 rosin1 and dissolve it in a quart of   
water4 ,the cow having been housed1     
should then be bled and milked2 and     
after the mixture has been administered1
 she should be turned into good grass4  
,she is no longer to be milked1 but     
fattened on rich vegetables4 ,cows      
intended for breeding1 should be        
carefully selected from those which give
 plenty of milk4 ,during three months   
previously to calving1 if in the spring1
 they should be turned into sweet grass2
 or if it happen in the winter1 they    
ought to be well fed with the best hay4 
,the day and night after they have      

calved1 they should be kept in the      
house1 and lukewarm water only allowed  
for their drink4 ,they may be turned out
 the next day1 if the weather be warm1  
but regularly taken in for three or four
 successive nights2 or if the weather be
 damp and cold1 it is better to girt    
them round with sacking1 or keep them   
wholly within4 ,cows thus housed should 
be kept in every night1 till the morning
 cold is dissipated1 and a draught of   
warm water given them previously to     
their going to the field4 ,if the udder 
of a milking cow becomes hard and       
painful1 it should be fomented with warm
 water and rubbed with a gentle hand4   
,or if the teats are sore1 they should  
be soaked in warm water twice a day2 and
 either be dressed with soft ointment1  
or done with spirits and water4 ,if the 
former1 great cleanliness is necessary3 
the milk at these times is best given to
 the pigs4 ,or if a cow be injured by a 
blow or wound1 the part affected should 
be suppled several times a day with     

fresh butter2 or a salve prepared of one
 ounce of ,castile soap dissolved in a  
pint and a half of fresh milk over a    
slow fire1 stirring it constantly1 to   
form a complete mixture4 ,but if the    
wound should turn to an obstinate ulcer1
 take ,castile soap1 gum ammoniac1 gum  
galbanum1 and extract of hemlock1 each  
one ounce2 form them into eight boluses1
 and administer one of them every       
morning and evening4 ,to prevent cows   
from sucking their own milk1 as some of 
them are apt to do1 rub the teats       
frequently with strong rancid cheese1   
which will prove an effectual remedy4   
,,cow ,,heels4 ,these are very          
nutricious1 and may be variously        
dressed4 ,the common way is to boil1 and
 serve them in a napkin1 with melted    
butter1 mustard1 and a large spoonful of
 vinegar4 ,or broil them very tender1   
and serve them as a brown fricassee4    
,the liquor will do to make jelly sweet 
or relishing and likewise to give       
richness to soups or gravies4 ,another  

way is to cut them into four parts1 to  
dip them into an egg1 and then dredge   
and fry them4 ,they may be garnished    
with fried onions1 and served with sauce
 as above4 ,or they may be baked as for 
mock turtle4   ,,cowslip ,,mead4 ,put   
thirty pounds of honey into fifteen     
gallons of water1 and boil till one     
gallon is wasted2 skim it1 and take it  
off the fire4 ,have a dozen and a half  
of lemons ready quartered1 pour a gallon
 of the liquor boiling hot upon them1   
and the remainder into a tub1 with seven
 pecks of cowslip pips4 ,let them remain
 there all night2 then put the liquor   
and the lemons to eight spoonfuls of new
 yeast1 and a handful of sweet-briar4   
,stir all well together1 and let it work
 for three or four days2 then strain and
 tun it into a cask4 ,let it stand six  
months1 and bottle it for keeping4      
,,cowslip ,,wine4 ,to every gallon of   
water1 weigh three pounds of lump sugar2
 boil them together half an hour1 and   
take off the scum as it rises4 ,when    

sufficiently cool1 put to it a crust of 
toasted bread dipped in thick yeast1 and
 let the liquor ferment in the tub      
thirty six hours4 ,then put into the    
cask intended for keeping it1 the peel  
of two and the rind of one lemon1 for   
every gallon of liquor2 also the peel   
and the rind of one ,seville orange1 and
 one gallon of cowslip pips4 ,pour the  
liquor upon them1 stir it carefully     
every day for a week1 and for every five
 gallons put in a bottle of brandy4 ,let
 the cask be close stopped1 and stand   
only six weeks before it be bottled off4
   ,,crabs4 ,the heaviest are best1 and 
those of a middling size the sweetest4  
,if light they are watery3 when in      
perfection the joints of the legs are   
stiff1 and the body has a very agreeable
 smell4 ,the eyes look dead and loose   
when stale4 ,the female crab is         
generally preferred3 the colour is much 
brighter1 the claws are shorter1 and the
 apron in front is much broader4 ,to    
dress a hot crab1 pick out the meat1 and

 clear the shell from the head4 ,put the
 meat into the shell again1 with a      
little nutmeg1 salt1 pepper1 a bit of   
butter1 crumbs of bread1 and three      
spoonfuls of vinegar4 ,then set the crab
 before the fire1 or brown the meat with
 a salamander4 ,it should be served on a
 dry toast4--,to dress a cold crab1     
empty the shell1 mix the flesh with a   
small quantity of oil1 vinegar1 salt1   
white pepper and cayenne4 ,return the   
mixture1 and serve it up in the shell4  
,,cracknels4 ,mix with a quart of flour1
 half a nutmeg grated1 the yolks of four
 eggs beaten1 and four spoonfuls of rose
 water4 ,make the whole into a stiff    
paste1 with cold water4 ,then roll in a 
pound of butter1 and make the paste into
 the shape of cracknels4 ,boil them in a
 kettle of water till they swim1 and    
then put them into cold water4 ,when    
hardened1 lay them out to dry1 and bake 
them on tin plates4   ,,cracknuts4 ,mix 
eight ounces of fine flour1 with eight  
ounces of sugar1 and melt four ounces of

 butter in two spoonfuls of raisin wine4
 ,with four eggs beaten and strained1   
make the whole into a paste1 and add    
carraway seed4 ,roll the paste out as   
thin as paper1 cut it into shapes with  
the top of a glass1 wash them with the  
white of an egg1 and dust them over with
 fine sugar4   ,,cramp4 ,persons subject
 to this complaint1 being generally     
attacked in the night1 should have a    
board fixed at the bottom of the bed1   
against which the foot should be        
strongly pressed when the pain          
commences4 ,this will seldom fail to    
afford relief4 ,when it is more         
obstinate1 a brick should be heated1    
wrapped in a flannel bag at the bottom  
of the bed1 and the foot placed against 
it4 ,the brick will continue warm1 and  
prevent a return of the complaint4 ,no  
remedy however is more safe or more     
certain than that of rubbing the        
affected part1 to restore a free        
circulation4 ,if the cramp attack the   
stomach or bowels1 it is attended with  

considerable danger3 medicine may       
relieve but cannot cure4 ,all hot and   
stimulating liquors must be carefully   
avoided1 and a tea-cupful of lukewarm   
gruel or camomile tea should be         
frequently given1 with ten or fifteen   
drops of deliquidated salt of tartar in 
each4   ,,cranberries4 ,if for puddings 
and pies1 they require a good deal of   
sugar4 ,if stewed in a jar1 it is the   
same3 but in this way they eat well with
 bread1 and are very wholesome4 ,if     
pressed and strained1 after being       
stewed1 they yield a fine juice1 which  
makes an excellent drink in a fever4    
,,cranberry ,,gruel4 ,mash a tea-cupful 
of cranberries in a cup of water1 and   
boil a large spoonful of oatmeal in two 
quarts of water4 ,then put in the jam1  
with a little sugar and lemon peel2 boil
 it half an hour1 and strain it off4    
,add a glass of brandy or sweet wine4   
,,cranberry ,,jelly4 ,make a very strong
 isinglass jelly4 ,when cold1 mix it    
with a double quantity of cranberry     

juice1 pressed and strained4 ,sweeten it
 with fine loaf sugar1 boil it up1 and  
strain it into a shape4--,to make       
cranberry and rice jelly1 boil and press
 the fruit1 strain the juice1 and by    
degrees mix it into as much ground rice 
as will1 when boiled1 thicken to a      
jelly4 ,boil it gently1 keep it         
stirring1 and sweeten it4 ,put it in a  
bason or form1 and serve it up with milk
 or cream4   ,,cray ,,fish4 ,make a     
savoury fish-jelly1 and put some into   
the bottom of a deep small dish4 ,when  
cold1 lay the cray-fish with their back 
downwards1 and pour more jelly over     
them4 ,turn them out when cold1 and it  
will make a beautiful dish4 ,prawns may 
be done in the same way4   ,,cream4     
,rich cream for tea or coffee is        
prepared in the following manner4 ,put  
some new milk into an earthen pan1 heat 
it over the fire1 and set it by till the
 next day4 ,in order to preserve it a   
day or two longer1 it must be scalded1  
sweetened with lump sugar1 and set in a 

cool place4 ,if half a pint of fresh    
cream be boiled in an earthen pot with  
half a pound of sugar1 and corked up    
close in phials when cold1 it will keep 
for several weeks1 and be fit for the   
tea-table4   ,,cream ,,for ,,pies4 ,boil
 a pint of new milk ten minutes1 with a 
bit of lemon peel1 a laurel leaf1 four  
cloves1 and a little sugar4 ,mix the    
yolks of six eggs and half a            
tea-spoonful of flour1 strain the milk  
to them1 and set it over a slow fire4   
,stir it to a consistence1 but do not   
let it curdle3 when cold it may be      
spread over any kind of fruit pies4     
,,cream ,,for ,,whey ,,butter4 ,set the 
whey one day and night1 and skim it till
 a sufficient quantity is obtained4     
,then boil it1 and pour it into a pan or
 two of cold water4 ,as the cream rises1
 skim it till no more comes1 and then   
churn it4 ,where new-milk cheese is made
 daily1 whey butter for common and      
present use may be made to advantage4   
,,cream ,,cheese4 ,to make this article1

 put into a pan five quarts of          
strippings1 that is1 the last of the    
milk1 with two spoonfuls of rennet4     
,when the curd is come1 strike it down  
two or three times with the skimming    
dish just to break it4 ,let it stand two
 hours1 then spread a cheese cloth on a 
sieve1 lay the curd on it1 and let the  
whey drain4 ,break the curd a little    
with the hand1 and put it into a vat    
with a two-pound weight upon it4 ,let it
 stand twelve hours1 take it out1 and   
bind a fillet round4 ,turn it every day 
till dry1 from one board to another2    
cover them with nettles or clean        
dock-leaves1 and lay them between two   
pewter plates to ripen4 ,if the weather 
be warm1 the cheese will be ready in    
three weeks4--,another way4 ,prepare a  
kettle of boiling water1 put five quarts
 of new milk into a pan1 five pints of  
cold water1 and five of hot4 ,when of a 
proper heat1 put in as much rennet as   
will bring it in twenty minutes1        
likewise a bit of sugar4 ,when the curd 

is come1 strike the skimmer three or    
four times down1 and leave it on the    
curd4 ,in an hour or two lade it into   
the vat without touching it2 put a      
two-pound weight on it when the whey has
 run from it1 and the vat is full4--,to 
make another sort of cream cheese1 put  
as much salt to three pints of raw cream
 as will season it4 ,stir it well1 lay a
 cheese cloth several times folded at   
the bottom of a sieve1 and pour the curd
 upon it4 ,when it hardens1 cover it    
with nettles on a pewter plate4--,what  
is called ,rush ,cream ,cheese is made  
as follows4 ,to a quart of fresh cream  
put a pint of new milk1 warm enough to  
give the cream a proper degree of       
warmth2 then add a little sugar and     
rennet4 ,set it near the fire till the  
curd comes2 fill a vat made in the form 
of a brick1 of wheat straw or rushes    
sewed together4 ,have ready a square of 
straw or rushes sewed flat1 to rest the 
vat on1 and another to cover it2 the vat
 being open at top and bottom4 ,next day

 take it out1 change it often in order  
to ripen1 and lay a half pound weight   
upon it4--,another way4 ,take a pint of 
very thick sour cream from the top of   
the pan for gathering butter1 lay a     
napkin on two plates1 and pour half into
 each4 ,let them stand twelve hours1    
then put them on a fresh wet napkin in  
one plate1 and cover with the same4     
,repeat this every twelve hours1 till   
the cheese begins to look dry4 ,then    
ripen it with nut leaves1 and it will be
 ready in ten days4 ,fresh nettles1 or  
two pewter plates1 will ripen cream     
cheese very well4   ,,cream ,,pudding4  
,slice the crumb of a penny loaf into a 
quart of cream1 scald it over the fire1 
and break it with a spoon4 ,add to it   
six eggs1 with three of the whites only1
 half a pound of fine raisins1 a quarter
 of a pound of sugar1 a little rose     
water and nutmeg4 ,beat it all up       
together1 stir in a little marrow if    
approved1 and bake it in a dish with    
paste4   ,,creams4 ,to make an excellent

 cream1 boil half a pint of cream and   
half a pint of milk with two bay leaves1
 a bit of lemon peel1 a few almonds     
beaten to paste1 with a drop of water1 a
 little sugar1 orange flower water1 and 
a tea-spoonful of flour rubbed down with
 a little cold milk4 ,when the cream is 
cold1 add a little lemon juice1 and     
serve it up in cups or lemonade         
glasses4--,for a superior article1 whip 
up three quarters of a pint of very rich
 cream to a strong froth1 with some     
finely-scraped lemon peel1 a squeeze of 
the juice1 half a glass of sweet wine1  
and sugar to make it pleasant1 but not  
too sweet4 ,lay it on a sieve or in a   
form1 next day put it on a dish1 and    
ornament it with very light puff paste  
biscuits1 made in tin shapes the length 
of a finger1 and about two thick4 ,fine 
sugar may be sifted over1 or it may be  
glazed with a little isinglass4         
,macaroons may be used to line the edges
 of the dish4   ,,cress ,,vinegar4 ,dry 
and pound half an ounce of the seed of  

garden cresses1 pour upon it a quart of 
the best vinegar1 and let it steep ten  
days1 shaking it up every day4 ,being   
strongly flavoured with the cresses1 it 
is suitable for salads and cold meat4   
,celery vinegar is made in the same     
manner4   ,,crickets4 ,the fume of      
charcoal will drive them away3 or a     
little white arsenic mixed with a       
roasted apple1 and put into the holes   
and cracks where the crickets are1 will 
effectually destroy them4 ,scotch snuff 
dusted upon the holes where they come   
out1 will also have the same effect4    
,,crimp ,,cod4 ,boil a handful of salt  
in a gallon of pump water1 and skim it  
clean4 ,cut a fresh cod into slices an  
inch thick1 and boil it briskly in the  
brine a few minutes2 take the slices out
 very carefully1 and lay them on a fish 
plate to drain4 ,dry and flour them1 and
 lay them at a distance upon a clear    
fire to broil4 ,serve with lobster or   
shrimp sauce4   ,,crimp ,,salmon4 ,when 
the salmon is scaled and cleaned1 take  

off the head and tail1 and cut the body 
through into large slices4 ,throw them  
into a pan of pump water1 sprinkle on a 
handful of bay salt1 stir it about1 and 
then take out the fish4 ,set on a deep  
stewpan1 boil the head and tail whole1  
put in some salt1 but no vinegar4 ,when 
they have boiled ten minutes1 skim the  
water clean1 and put in the slices4     
,when boiled enough1 lay the head and   
tail in the dish1 and the slices round2 
or either part may be dressed           
separately4   ,,crisp ,,parsley4 ,pick  
and wash some young parsley1 shake it in
 a dry cloth to drain the water from it1
 spread it on a sheet of white paper1 in
 a ,dutch oven before the fire1 and turn
 it frequently until it is quite crisp4 
,this is a much better way of preparing 
it than by frying1 which is seldom well 
done2 and it will serve as a neat       
garnish for fish or lamb chops4         
,,cross ,,buns4 ,warm before the fire   
two pounds and a half of fine flour2 add
 half a pound of sifted loaf sugar1 some

 coriander seeds1 cinnamon and mace     
finely pounded4 ,melt half a pound of   
butter in half a pint of milk2 after it 
has cooled1 stir in three               
table-spoonfuls of thick yeast1 and a   
little salt4 ,work the whole into a     
paste1 make it into buns1 and cut a     
cross on the top4 ,put them on a tin to 
rise before the fire1 brush them over   
with warm milk1 and bake in a moderate  
oven4   ,,crows4 ,these birds are       
extremely useful to the farmer1 in      
devouring multitudes of locusts1        
caterpillars1 and other insects1 which  
are highly injurious to the crops2 but  
at certain seasons they have become so  
numerous1 and committed such            
depredations on the corn fields1 that an
 act of parliament has been passed for  
their destruction4 ,the most successful 
method is to prepare a kind of table    
between the branches of a large tree1   
with some carrion and other meat1 till  
the crows are accustomed to resort to   
the place for food4 ,afterwards the meat

 may be poisoned2 and the birds still   
feeding on it1 will be destroyed4 ,the  
drug called nux vomica is best adapted  
to the purpose4   ,,crumpets4 ,warm     
before the fire two pounds of fine      
flour1 with a little salt1 and mix it   
with warm milk and water till it becomes
 stiff4 ,work up three eggs with three  
spoonfuls of thick yeast1 and a cupful  
of warm milk and water2 put it to the   
batter1 and beat them well together in a
 large bowl1 with as much milk and water
 as will make the batter thick4 ,set it 
before the fire to rise1 and cover it   
close4 ,set on the fryingpan1 rub it    
over with a bit of butter tied up in    
muslin1 and pour in as much batter at a 
time as is sufficient for one crumpet4  
,let it bake slowly till it comes to a  
pale yellow2 and when cold1 the crumpets
 may be toasted and buttered4           
,,cucumbers4 ,the best way of           
cultivating this delicious vegetable is 
as follows4 ,when the plants have been  
raised on a moderate hot bed1 without   

forcing them too much1 they should be   
set in the open ground against a south  
wall in the latter end of ,may1 and     
trained upon the wall like a fruit tree4
 ,when they have run up about five feet1
 they will send forth blossoms1 and the 
fruit will soon appear4 ,cucumbers of   
the slender prickly sort are to be      
preferred1 and they should not be       
watered too much while growing1 as it   
will injure the fruit4 ,the flesh of    
cucumbers raised in this way1 will be   
thicker and firmer1 and the flavour more
 delicious1 than those planted in the   
usual manner1 where the runners are     
suffered to trail upon the ground4      
,melons may also be treated in the same 
manner1 and the quality of both will be 
greatly improved4--,when cucumbers are  
to be prepared for the table1 pare and  
score them in several rows1 that they   
may appear as if slightly chopped4 ,add 
some young onions1 pepper and salt1 a   
glass of white wine1 the juice of a     
lemon1 and some vinegar4 ,or cut them in

 thin slices1 with pepper1 salt1        
vinegar1 and sliced onions4 ,or send    
them to table whole1 with a sliced onion
 in a saucer4   ,,cucumber ,,ketchup4   
,pare some large old cucumbers1 cut them
 in slices1 and mash them2 add some     
salt1 and let them stand till the next  
day4 ,drain off the liquor1 boil it with
 lemon peel1 mace1 cloves1 horse-radish1
 shalots1 white pepper1 and ginger4     
,strain it2 and when cold put it into   
bottles1 with the mace1 cloves and      
peppercorns1 but not the rest4 ,a little
 of this ketchup will give an agreeable 
taste to almost any kind of gravy sauce4
   ,,cucumber ,,vinegar4 ,pare and slice
 fifteen large cucumbers1 and put them  
into a stone jar1 with three pints of   
vinegar1 four large onions sliced1 two  
or three shalots1 a little garlic1 two  
large spoonfuls of salt1 three          
tea-spoonfuls of pepper1 and half a     
tea-spoonful of cayenne4 ,keep the      
vinegar in small bottles1 to add to     
sallad1 or to eat with meat4   ,,cullis4

 ,to make cullis for ragouts1 cut in    
pieces two pounds of lean veal1 and two 
ounces of ham4 ,add two cloves1 a little
 nutmeg and mace1 some parsley roots1   
two carrots sliced1 some shalots1 and   
two bay leaves4 ,put them into an       
earthen jar on a hot hearth1 or in a    
kettle of boiling water4 ,cover them    
close1 let them simmer for half an hour1
 observing that they do not burn2 then  
put in beef broth1 stew it1 and strain  
it off4   ,,cumberland ,,pudding4 ,to   
make what is called the ,duke of        
,cumberland's pudding1 mix six ounces of
 grated bread1 the same quantity of     
currants well cleaned and picked1 the   
same of beef suet finely shred1 the same
 of chopped apples1 and also of lump    
sugar4 ,add six eggs1 half a grated     
nutmeg1 a dust of salt1 and the rind of 
a lemon minced as fine as possible2 also
 a large spoonful each of citron1       
orange1 and lemon cut thin4 ,mix them   
thoroughly together1 put the whole into 
a basin1 cover it close with a floured  

cloth1 and boil it three hours4 ,serve  
it with pudding sauce1 add the juice of 
half a lemon1 boiled together4   ,,curd 
,,pudding4 ,rub the curd of two gallons 
of milk well drained through a sieve4   
,mix it with six eggs1 a little cream1  
two spoonfuls of orange-flower water1   
half a nutmeg1 flour and crumbs of bread
 each three spoonfuls1 currants and     
raisins half a pound of each4 ,boil the 
pudding an hour in a thick well-floured 
cloth4   ,,curd ,,puffs4 ,turn two      
quarts of milk to curd1 press the whey  
from it1 rub it through a sieve1 and mix
 four ounces of butter1 the crumb of a  
penny loaf1 two spoonfuls of cream1 half
 a nutmeg1 a little sugar1 and two      
spoonfuls of white wine4 ,butter some   
small cups or pattipans1 and fill them  
three parts4 ,orange-flower water is an 
improvement4 ,bake the puffs with care1 
and serve with sweet sauce in a boat4   
,,curd ,,star4 ,set on the fire a quart 
of new milk1 with two or three blades of
 mace2 and when ready to boil1 put to it

 the yolks and whites of nine eggs well 
beaten1 and as much salt as will lie    
upon a six-pence4 ,let it boil till the 
whey is clear2 then drain it in a thin  
cloth1 or hair sieve4 ,season it with   
sugar1 and a little cinnamon1 rose      
water1 orange-flower water1 or white    
wine4 ,put it into a star form1 and let 
it stand some hours before it be turned 
into a dish3 then pour round it some    
thick cream or custard4   ,,curds ,,and 
,,cream4 ,put three or four pints of    
milk into a pan a little warm1 and then 
add rennet or gallina4 ,when the curd is
 come1 lade it with a saucer into an    
earthen shape perforated1 of any form   
you please4 ,fill it up as the whey     
drains off1 without breaking or pressing
 the curd4 ,if turned only two hours    
before wanted1 it is very light2 but    
those who like it harder may have it so1
 by making it earlier1 and squeezing it4
 ,cream1 milk1 or a whip of cream1      
sugar1 wine1 and lemon1 may be put into 
the dish1 or into a glass bowl1 to serve

 with the curd4--,another way is to warm
 four quarts of new milk1 and add a pint
 or more of buttermilk strained1        
according to its sourness4 ,keep the pan
 covered till the curd be sufficiently  
firm to cut1 three or four times across 
with a saucer1 as the whey leaves it4   
,put it into a shape1 and fill up until 
it be solid enough to take the form4    
,serve with plain cream1 or mixed with  
sugar1 wine and lemon4   ,,curds ,,and  
,,whey4 ,according to the ,italian      
method1 a more delicate and tender curd 
is made without the use of common       
rennet4 ,take a number of the rough     
coats that line the gizzards of turkeys 
and fowls1 clean them from the pebbles  
they contain1 rub them well with salt1  
and hang them up to dry4 ,when to be    
used1 break off some bits of the skin1  
and pour on some boiling water4 ,in     
eight or nine hours the liquor may be   
used as other rennet4   ,,curing        
,,butter4 ,it is well known1 that butter
 as it is generally cured1 does not keep

 for any length of time1 without        
spoiling or becoming rancid4 ,the butter
 with which ,london is supplied1 may be 
seen at every cheesemonger's in the     
greatest variety of colour and quality2 
and it is too often the case1 that even 
the worst butter is compounded with     
better sorts1 in order to procure a     
sale4 ,these practices ought to be      
discountenanced1 and no butter permitted
 to be sold but such as is of the best  
quality when fresh1 and well cured when 
salted1 as there is hardly any article  
more capable of exciting disgust than   
bad butter4 ,to remedy this evil1 the   
following process is recommended1 in    
preparing butter for the firkin4 ,reduce
 separately to fine powder in a dry     
mortar1 two pounds of the whitest common
 salt1 one pound of saltpetre1 and one  
pound of lump sugar4 ,sift these        
ingredients one upon another1 on two    
sheets of paper joined together1 and    
then mix them well with the hands1 or   
with a spatula4 ,preserve the whole in a

 covered jar1 placed in a dry situation4
 ,when required to be used1 one ounce of
 this composition is to be proportioned 
to every pound of butter1 and the whole 
is to be well worked into the mass4 ,the
 butter may then be put into pots or    
casks in the usual way4 ,the above      
method is practised in many parts of    
,scotland1 and is found to preserve the 
butter much better than by using common 
salt alone4 ,any housekeeper can make   
the experiment1 by proportioning the    
ingredients to the quantity of butter2  
and the difference between the two will 
readily be perceived4 ,butter cured with
 this mixture appears of a rich marrowy 
consistency and fine colour1 and never  
acquires a brittle hardness1 nor tastes 
salt1 as the other is apt to do4 ,it    
should be allowed to stand three weeks  
or a month before it is used1 and will  
keep for two or three years1 without    
sustaining the slightest injury4 ,butter
 made in vessels or troughs lined with  
lead1 or in glazed earthenware pans1    

which glaze is principally composed of  
lead1 is too apt to be contaminated by  
particles of that deleterious metal4 ,it
 is better therefore to use tinned      
vessels for mixing the preservative with
 the butter1 and to pack it either in   
wooden casks1 or in jars of the         
,vauxhall ware1 which being vitrified   
throughout1 require no inside glazing4  
,,curing ,,hams4 ,when hams are to be   
cured1 they should hang a day or two2   
then sprinkle them with a little salt1  
and drain them another day4 ,pound an   
ounce and a half of saltpetre1 the same 
quantity of bay salt1 half an ounce of  
sal-prunelle1 and a pound of the        
coarsest sugar4 ,mix these well1 and rub
 them into each ham every day for four  
days1 and turn it4 ,if a small one1 turn
 it every day for three weeks3 if a     
large one1 a week longer1 but it should 
not be rubbed after four days4 ,before  
it is dried1 drain and cover it with    
bran1 and smoke it ten days4--,or choose
 the leg of a hog that is fat and well  

fed1 and hang it up a day or two4 ,if   
large1 put to it a pound of bay salt1   
four ounces of saltpetre1 a pound of the
 coarsest sugar1 and a handful of common
 salt1 all in fine powder1 and rub the  
mixture well into the ham4 ,lay the rind
 downwards1 and cover the fleshy part   
with the salts4 ,baste it frequently    
with the pickle1 and turn it every day  
for a month4 ,drain and throw bran over 
it1 then hang it in a chimney where wood
 is burnt1 and turn it now and then for 
ten days4--,another way is1 to hang up  
the ham1 and sprinkle it with salt1 and 
then to rub it daily with the following 
mixture4 ,half a pound of common salt1  
the same of bay salt1 two ounces of     
saltpetre1 and two ounces of black      
pepper1 incorporated with a pound and a 
half of treacle4 ,turn it twice a day in
 the pickle for three weeks2 then lay it
 into a pail of water for one night1    
wipe it quite dry1 and smoke it two or  
three weeks4--,to give hams a high      
flavour1 let them hang three days1 when 

the weather will permit4 ,mix an ounce  
of saltpetre with a quarter of a pound  
of bay salt1 the same quantity of common
 salt1 and also of coarse sugar1 and a  
quart of strong beer4 ,boil them        
together1 pour the liquor immediately   
upon the ham1 and turn it twice a day in
 the pickle for three weeks4 ,an ounce  
of black pepper1 and the same quantity  
of allspice1 in fine powder1 added to   
the above will give a still higher      
flavour4 ,wipe and cover it with bran1  
smoke it three or four weeks2 and if    
there be a strong fire1 it should be    
sewed up in a coarse wrapper4--,to give 
a ham a still higher flavour1 sprinkle  
it with salt1 after it has hung two or  
three days1 and let it drain4 ,make a   
pickle of a quart of strong beer1 half a
 pound of treacle1 an ounce of coriander
 seed1 two ounces of juniper berries1 an
 ounce of pepper1 the same quantity of  
allspice1 an ounce of saltpetre1 half an
 ounce of sal-prunelle1 a handful of    
common salt1 and a head of shalot1 all  

pounded or cut fine4 ,boil these        
together for a few minutes1 and pour    
them over the ham4 ,this quantity is    
sufficient for a ham of ten pounds4 ,rub
 and turn it every day for a fortnight2 
then sew it up in a thin linen bag1 and 
smoke it three weeks4 ,drain it from the
 pickle1 and rub it in bran1 before     
drying4 ,in all cases it is best to lay 
on a sufficient quantity of salt at     
first1 than to add more afterwards1 for 
this will make the ham salt and hard4   
,when it has lain in pickle a few days1 
it would be advantageous to boil and    
skim the brine1 and pour it on again    
when cold4 ,bacon1 pig's face1 and other
 articles may be treated in the same    
manner4   ,,currant ,,cream4 ,strip and 
bruise some ripe currants1 strain them  
through a fine sieve1 and sweeten the   
juice with refined sugar4 ,beat up equal
 quantities of juice and cream1 and as  
the froth rises put it into glasses4    
,,currant ,,fritters4 ,thicken half a   
pint of ale with flour1 and add some    

currants4 ,beat it up quick1 make the   
lard boil in the frying-pan1 and put in 
a large spoonful of the batter at a     
time1 which is sufficient for one       
fritter4   ,,currant ,,gruel4 ,make a   
pint of water gruel1 strain and boil it 
with a table-spoonful of clean currants 
till they are quite plump4 ,add a little
 nutmeg and sugar1 and a glass of sweet 
wine4 ,this gruel is proper for         
children1 or persons of a costive habit4
   ,,currant ,,jam4 ,whether it be made 
of black1 red1 or white currants1 let   
the fruit be very ripe4 ,pick it clean  
from the stalks1 and bruise it4 ,to     
every pound put three quarters of a     
pound of loaf sugar1 stir it well1 and  
boil it half an hour4   ,,currant       
,,jelly4 ,strip the fruit1 whether red  
or black1 and put them into a stone jar1
 to boil on a hot hearth1 or over the   
fire in a saucepan of water4 ,strain off
 the liquor1 and to every pint add a    
pound of loaf sugar in large lumps4 ,put
 the whole into a china or stone jar1   

till nearly dissolved2 then put it into 
a preserving pan1 and skim it while     
simmering on the fire4 ,when it will    
turn to jelly on a plate1 keep it in    
small jars or glasses4   ,,currant      
,,pie4 ,put a paste round the dish1 fill
 it with fruit and good moist sugar1 add
 a little water1 and cover it with      
paste4 ,place a tea-cup in the dish1    
bottom upwards1 to prevent the juice    
from boiling over4 ,baked currants are  
better mixed with raspberries or        
damsons4   ,,currant ,,sauce4 ,to make  
the old sauce for venison1 boil an ounce
 of dried currants in half a pint of    
water a few minutes4 ,then add a small  
tea-cupful of bread crumbs1 six cloves1 
a glass of port wine1 and a bit of      
butter4 ,stir it till the whole is      
smooth4   ,,currant ,,shrub4 ,strip some
 white currants1 and prepare them in a  
jar as for jelly4 ,strain the juice1 of 
which put two quarts to one gallon of   
rum1 and two pounds of lump sugar4      
,strain the whole through a jelly bag4  

,,currant ,,wine4 ,to every three pints 
of fruit1 carefully picked and bruised1 
add one quart of water4 ,in twenty-four 
hours strain the liquor1 and put to     
every quart a pound of good ,lisbon     
sugar4 ,if for white currants use lump  
sugar4 ,it is best to put the whole into
 a large pan2 and when in three or four 
days the scum rises1 take that off      
before the liquor be put into the       
barrel4 ,those who make from their own  
gardens1 may not have fruit sufficient  
to fill the barrel at once2 but the wine
 will not be hurt by being made in the  
pan at different times1 in the above    
proportions1 and added as the fruit     
ripens2 but it must be gathered in dry  
weather1 and an account taken of what is
 put in each time4--,another way4 ,put  
five quarts of currants1 and a pint of  
raspberries1 to every two gallons of    
water4 ,let them soak all night1 then   
squeeze and break them well4 ,next day  
rub them well on a fine wire sieve1 till
 all the juice is obtained1 and wash the

 skins again with some of the liquor4   
,to every gallon put four pounds of good
 ,lisbon sugar1 tun it immediately1 lay 
the bung lightly on1 and leave it to    
ferment itself4 ,in two or three days   
put a bottle of brandy to every four    
gallons1 bung it close1 but leave the   
vent peg out a few days4 ,keep it three 
years in the cask1 and it will be a fine
 agreeable wine2 four years would make  
it still better4--,black ,currant ,wine 
is made as follows4 ,to every three     
quarts of juice add the same quantity of
 water1 and to every three quarts of the
 liquor put three pounds of good moist  
sugar4 ,tun it into a cask1 reserving a 
little for filling up4 ,set the cask in 
a warm dry room1 and the liquor will    
ferment of itself4 ,when the            
fermentation is over1 take off the scum1
 and fill up with the reserved liquor1  
allowing three bottles of brandy to     
forty quarts of wine4 ,bung it close for
 nine months1 then bottle it2 drain the 
thick part through a jelly bag1 till    

that also be clear and fit for bottling4
 ,the wine should then be kept ten or   
twelve months4   ,,curries4 ,cut fowls  
or rabbits into joints2 veal1 lamb or   
sweetbreads into small pieces4 ,put four
 ounces of butter into a stewpan2 when  
melted1 put in the meat1 and two sliced 
onions4 ,stew them to a nice brown1 add 
half a pint of broth1 and let it simmer 
twenty minutes4 ,mix smooth in a basin  
one table-spoonful of currie powder1 one
 of flour1 and a tea-spoonful of salt1  
with a little cold water4 ,put the paste
 into the stewpan1 shake it well about  
till it boils1 and let it simmer twenty 
minutes longer4 ,just before it is      
dished up1 squeeze in the juice of half 
a lemon1 and add a good table-spoonful  
of melted butter4   ,,currie ,,balls4   
,take some bread crumbs1 the yolk of an 
egg boiled hard1 and a bit of fresh     
butter about half the size2 beat them   
together in a mortar1 season with a     
little currie powder1 roll the paste    
into small balls1 and boil them two or  

three minutes4 ,these will serve for    
mock turtle1 veal1 poultry1 and made    
dishes4   ,,currie ,,of ,,cod4 ,this    
should be made of sliced cod1 that has  
either been crimped1 or sprinkled with  
salt for a day1 to make it firm4 ,fry it
 of a fine brown with onions1 and stew  
it with a good white gravy1 a little    
currie powder1 a bit of butter and      
flour1 three or four spoonfuls of rich  
cream1 salt1 and cayenne1 if the powder 
be not hot enough4   ,,currie ,,of      
,,lobsters4 ,take them from the shells1 
lay them into a pan with a small piece  
of mace1 three or four spoonfuls of veal
 gravy1 and four of cream4 ,rub smooth  
one or two tea-spoonfuls of currie      
powder1 a tea-spoonful of flour1 and an 
ounce of butter4 ,simmer them together  
an hour1 squeeze in half a lemon1 and   
add a little salt4 ,currie of prawns is 
made in the same way4   ,,currie        
,,powder4 ,dry and reduce the following 
articles to a fine powder4 ,three ounces
 of coriander seed1 three ounces of     

turmeric1 one ounce of black pepper1 and
 one of ginger2 half an ounce of lesser 
cardamoms1 and a quarter of an ounce    
each of cinnamon1 cummin seed1 and      
cayenne4 ,thoroughly pound and mix them 
together1 and keep it in a well-stopped 
bottle4   ,,currie ,,sauce4 ,stir a     
small quantity of currie powder in some 
gravy1 melted butter1 or onion sauce4   
,this must be done by degrees1 according
 to the taste1 taking care not to put in
 too much of the currie powder4         
,,currie ,,soup4 ,cut four pounds of a  
breast of veal into small pieces1 put   
the trimmings into a stewpan with two   
quarts of water1 twelve peppercorns1 and
 the same of allspice4 ,when it boils1  
skim it clean2 and after boiling an hour
 and a half1 strain it off4 ,while it is
 boiling1 fry the bits of veal in       
butter1 with four onions4 ,when they are
 done1 add the broth to them1 and put it
 on the fire4 ,let it simmer half an    
hour1 then mix two spoonfuls of currie  
powder1 and the same of flour1 with a   

little cold water and a tea-spoonful of 
salt1 and add these to the soup4 ,simmer
 it gently till the veal is quite       
tender1 and it is ready4 ,or bone a     
couple of fowls or rabbits1 and stew    
them in the same manner4 ,instead of    
black pepper and allspice1 a bruised    
shalot may be added1 with some mace and 
ginger4   ,,custards4 ,to make a cheap  
and excellent custard1 boil three pints 
of new milk with a bit of lemon peel1 a 
bit of cinnamon1 two or three bay       
leaves1 and sweeten it4 ,meanwhile rub  
down smooth a large spoonful of rice    
flour in a cup of cold milk1 and mix    
with it the yolks of two eggs well      
beaten4 ,take a basin of the boiling    
milk and mix with the cold1 then pour it
 to the boiling1 stirring it one way    
till it begin to thicken1 and is just   
going to boil up2 then pour it into a   
pan1 stir it some time1 add a large     
spoonful of peach water1 two spoonfuls  
of brandy1 or a little ratafia4 ,marbles
 boiled in custard1 or any thing likely 

to burn1 will prevent it from catching  
if shaked about in the saucepan4--,to   
make a richer custard1 boil a pint of   
milk with lemon peel and cinnamon4 ,mix 
a pint of cream1 and the yolks of five  
eggs well beaten4 ,when the milk tastes 
of the seasoning1 sweeten it enough for 
the whole2 pour into the cream1 stirring
 it well2 then give the custard a       
simmer1 till it come to a proper        
thickness4 ,stir it wholly one way1     
season it as above1 but do not let it   
boil4 ,if the custard is to be very     
rich1 add a quart of cream to the eggs  
instead of milk4   ,,custard ,,paste4   
,six ounces of butter1 three spoonfuls  
of cream1 the yolks of two eggs1 and    
half a pound of flour1 are to be mixed  
well together4 ,let it stand a quarter  
of an hour1 work it well1 and roll it   
out thin4   ,,custard ,,pudding4 ,mix by
 degrees a pint of good milk with a     
large spoonful of flour1 the yolks of   
five eggs1 some orange-flower water1 and
 a little pounded cinnamon4 ,butter a   

bason that will just hold it1 pour in   
the batter1 and tie a floured cloth     
over4 ,put it in when the water boils1  
turn it about a few minutes to prevent  
the egg settling on one side1 and half  
an hour will boil it4 ,put currant jelly
 over the pudding1 and serve it with    
sweet sauce4   ,,cutlets ,,maintenon4   
,cut slices of veal three quarters of an
 inch thick1 beat them with a           
rolling-pin1 and wet them on both sides 
with egg4 ,dip them into a seasoning of 
bread crumbs1 parsley1 thyme1 knotted   
marjoram1 pepper1 salt1 and a little    
grated nutmeg4 ,then put them into white
 papers folded over1 and broil them4    
,have ready some melted butter in a     
boat1 with a little mushroom            
ketchup4--,another way is to fry the    
cutlets1 after they have been prepared  
as above4 ,dredge a little flour into   
the pan1 and add a piece of butter2     
brown it1 pour in a little boiling      
water1 and boil it quick4 ,season with  
pepper1 salt1 and ketchup1 and pour over

 them4--,or1 prepare as before1 and     
dress the cutlets in a ,dutch oven4     
,pour over them melted butter and       
mushrooms4 ,neck steaks especially are  
good broiled1 after being seasoned with 
pepper and salt2 and in this way they do
 not require any herbs4   ,,cutting     
,,glass4 ,if glass be held in one hand  
under water1 and a pair of scissors in  
the other1 it may be cut like brown     
paper2 or if a red hot tobacco pipe be  
brought in contact with the edge of the 
glass1 and afterwards traced on any part
 of it1 the crack will follow the edge  
of the pipe4   ,,cutting ,,of ,,teeth4  
,great care is required in feeding young
 children during the time of teething4  
,they often cry as if disgusted with    
food1 when it is chiefly owing to the   
pain occasioned by the edge of a silver 
or metal spoon pressing on their tender 
gums4 ,the spoon ought to be of ivory1  
bone1 or wood1 with the edges round and 
smooth1 and care should be taken to keep
 it sweet and clean4 ,at this period a  

moderate looseness1 and a copious flow  
of saliva1 are favourable symptoms4     
,with a view to promote the latter1 the 
child should be suffered to gnaw such   
substances as tend to mollify the gums1 
and by their pressure to facilitate the 
appearance of the teeth4 ,a piece of    
liquorice or marshmallow root will be   
serviceable1 or the gums may be softened
 and relaxed by rubbing them with honey 
or sweet oil4     ,d4   ,,dairy4 ,in a  
publication intended for general        
usefulness1 the management of the dairy1
 the source of so many comforts1 demands
 some attention1 in addition to the     
information conveyed under various other
 articles1 connected with this          
interesting part of female economy4 ,a  
dairy house then ought to be so situated
 that the windows or lattices may front 
the north1 and it should at all times be
 kept perfectly cool and clean4         
,lattices are preferable to glazed      
lights1 as they admit a free circulation
 of air2 and if too much wind draws in1 

oiled paper may be pasted over the      
lattice1 or a frame constructed so as to
 slide backwards and forwards at        
pleasure4 ,dairies cannot be kept too   
cool in the summer3 they ought therefore
 to be erected1 if possible1 near a     
spring of running water4 ,if a pump can 
be fixed in the place1 or a stream of   
water conveyed through it1 it will tend 
to preserve a continual freshness and   
purity of the air4 ,the floor should be 
neatly paved with red brick1 or smooth  
stone1 and laid with a proper descent1  
so that no water may stagnate3 it should
 be well washed every day1 and all the  
utensils kept with the strictest regard 
to cleanliness4 ,neither the cheese1    
rennet1 or cheesepress1 must be suffered
 to contract any taint2 nor should the  
churns be scalded in the dairy1 as the  
steam arising from the hot water tends  
greatly to injure the milk4 ,the        
utensils of the dairy should all be made
 of wood3 lead1 copper1 and brass are   
poisonous1 and cast iron gives a        

disagreeable taste to the productions of
 the dairy4 ,milk leads in particular   
should be utterly abolished1 and        
well-glazed earthen pans used in their  
stead4 ,sour milk has a corroding       
tendency1 and the well known effects of 
the poison of lead are1 bodily debility1
 palsy1 and death4 ,the best of all milk
 vessels are flat wooden trays about    
three inches deep1 and wide enough to   
contain a full gallon of milk4 ,these   
may be kept perfectly clean with good   
care1 and washing and scalding them well
 with salt and water4 ,as soon as the   
operation of churning is performed1 the 
butter should be washed immediately in  
several waters1 till thoroughly cleansed
 from the milk1 which should be forced  
out with a flat wooden ladle1 or        
skimming dish1 provided with a short    
handle4 ,this should be quickly         
performed1 with as little working of the
 butter as possible2 for if it be too   
much beaten and turned1 it will become  
tough and gluey1 which greatly debases  

its quality4 ,to beat it up with the    
hand is an indelicate practice1 as the  
butter cannot fail to imbibe the animal 
effluvia3 a warm hand especially will   
soften it1 and make it appear greasy4   
,if the heat of the weather should      
render it too soft to receive the       
impression of the mould1 it may be put  
into small vessels1 and allowed to swim 
in a trough of cold water1 provided the 
butter do not come in contact with the  
water1 which would diminish some of its 
best qualities4 ,a little common salt   
must be worked up in the butter at the  
time of making it1 and care must be     
taken not to handle it too much4 ,meat  
hung in a dairy will taint the air1 and 
spoil the milk4--,see ,,butter1         
,,cheese1 ,,churning1 c4   ,,damp       
,,beds4 ,of all other means of taking   
cold1 damp beds are the most dangerous1 
and persons who keep them in their      
houses are guilty of a species of       
murder1 though it unfortunately happens 
that no housewife is willing to         

acknowledge that her beds were ever     
damp4 ,there is however no other        
effectual way of preventing the dreadful
 effects so often experienced in this   
way1 than by keeping the beds in        
constant use1 or causing them frequently
 to be slept in till they are wanted by 
a stranger4 ,in inns1 where the beds are
 used almost every night1 nothing more  
is necessary than to keep the rooms well
 aired1 and the linen quite dry4 ,if a  
bed be suspected of dampness1 introduce 
a glass goblet between the sheets with  
its bottom upwards1 immediately after   
the warming pan is taken out4 ,after a  
few minutes1 if any moisture adheres to 
the inside of the glass1 it is a certain
 sign that the bed is damp3 but if only 
a slight steam appears1 all is safe4 ,if
 a goblet be not at hand1 a looking     
glass will answer the purpose4 ,the     
safest way in all such cases is to take 
off the sheets1 and sleep between the   
blankets4   ,,damp ,,houses4 ,nothing is
 more common than for persons to hazard 

their lives by inhabiting a dwelling    
almost as soon as the plasterer or the  
painter has performed his work1 and yet 
this ought to be guarded against with   
the utmost care4 ,the custom of sitting 
in a room lately washed1 and before it  
is thoroughly dried1 is also highly     
injurious to health4 ,colds occasioned  
by these means often bring on asthmas   
and incurable consumptions4   ,,damp    
,,walls4 ,when a house has undergone    
repairs1 the walls are apt to become    
damp1 as well as when it has been new   
built4 ,to prevent the ill effects1     
powder some glass fine1 mix it with     
slacked lime1 dry the mixture well in an
 iron pot1 and pass it through a flour  
sieve4 ,then boil some tar with a little
 grease for a quarter of an hour1 and   
make a cement of the whole together4    
,care must be taken to prevent any      
moisture from mixing with the cement1   
which must be used as soon as made4 ,lay
 it on the damp part of the wall like   
common plaster about a foot square at a 

time1 or it will quickly become too hard
 for use3 if the wall be very wet1 a    
second coating will be required4 ,common
 hair mortar may then be laid on1 with  
the addition of a little ,paris plaster1
 which will prevent the walls in future 
from becoming damp4   ,,damson ,,cheese4
 ,pick the damsons clean1 bake them     
slowly1 till they may be rubbed through 
a cullender1 leaving nothing but the    
skins and stones4 ,boil the pulp and    
juice three hours over a slow fire1 with
 some moist sugar1 and keep it stirring 
to prevent burning4 ,blanch the kernels1
 and mix them with the jam a few minutes
 before it be taken off the fire4 ,put  
it into cups1 tie it down with writing  
paper dipped in brandy1 and the cheese  
will keep several years1 if kept in a   
dry place4   ,,damson ,,pudding4 ,line a
 bason with tolerably thin paste1 fill  
with the fruit1 and cover the paste over
 it4 ,tie a cloth tight over1 and boil  
till the fruit is done enough4          
,,damson ,,wine4 ,take a considerable   

quantity of damsons and common plums    
inclining to ripeness2 slit them in     
halves1 so that the stones may be taken 
out1 then mash them gently1 and add a   
little water and honey4 ,add to every   
gallon of the pulp a gallon of spring   
water1 with a few bay leaves and cloves3
 boil the mixture1 and add as much sugar
 as will sweeten it1 skim off the froth1
 and let it cool4 ,now press the fruit1 
squeezing out the liquid part2 strain   
all through a fine cloth1 and put the   
water and juice together in a cask4     
,having allowed the whole to stand and  
ferment for three or four days1 fine it 
with white sugar1 flour1 and whites of  
eggs4 ,draw it off into bottles1 then   
cork it well3 in twelve days it will be 
ripe1 and will taste like weak port1    
having a flavour of canary4   ,,damsons 
,,preserved4 ,to keep damsons for winter
 pies1 put them in small stone jars1 or 
wide-mouthed bottles2 set them up to    
their necks in a boiler of cold water1  
and scald them4 ,next day1 when         

perfectly cold1 fill up the bottles with
 spring water1 and close them           
down4--,another way is to boil one third
 as much sugar as fruit over a slow     
fire1 till the juice adheres to the     
fruit1 and forms a jam4 ,keep it in     
small jars in a dry place4 ,if too      
sweet1 mix with it some of the fruit    
done without sugar4--,or choose some    
pots of equal size top and bottom1      
sufficient to hold eight or nine pounds 
each4 ,put in the fruit about a quarter 
up1 strew in a quarter of the sugar1    
then another quantity of fruit1 and so  
on till all of both are in4 ,the        
proportion of sugar is to be three      
pounds to nine pounds of fruit4 ,set the
 jars in the oven1 and bake the fruit   
quite through4 ,when cold1 put a piece  
of clean-scraped stick into the middle  
of the jar1 and let the upper part stand
 above the top4 ,cover the fruit with   
writing paper1 and pour melted          
mutton-suet over1 full half an inch     
thick4 ,keep the jars in a cool dry     

place1 and use the suet as a cover1     
which may be drawn up by the stick1 if a
 forked branch be left to prevent its   
slipping out4   ,,davenport ,,fowls4    
,hang up young fowls for a night4 ,take 
the liver1 hearts1 and tenderest parts  
of the gizzards1 and shred them small1  
with half a handful of young clary1 an  
anchovy to each fowl1 an onion1 and the 
yolks of four eggs boiled hard1         
seasoning the whole with pepper1 salt1  
and mace4 ,stuff the fowls with this    
mixture1 and sew up the vents and necks 
quite close1 that the water may not get 
in4 ,boil them in salt and water till   
almost done2 then drain them1 and put   
them into a stewpan with butter enough  
to brown them4 ,serve them with fine    
melted butter1 and a spoonful of ketchup
 of either sort1 in the dish4           
,,debility4 ,a general relaxation of the
 nervous system is the source of        
numerous disorders1 and requires a      
treatment as various as the causes on   
which it depends4 ,in general1 gentle   

heat possesses both stimulating and     
strengthening properties1 and this is   
best communicated by a warm bath1 which 
instead of relaxing will invigorate the 
whole frame4 ,diet must also be attended
 to2 and weakly persons should be       
careful to eat light and nourishing     
food1 and plenty of nutricious          
vegetables4 ,new laid eggs1 soup1 strong
 meat-broth1 and shell-fish are also    
very nourishing4 ,clothing should be    
accommodated to the climate and changes 
of weather1 so as to preserve as much as
 possible a middle temperature between  
cold and heat4 ,invalids of this        
description require longer and less     
disturbed rest than persons in perfect  
health and vigour2 labour and exercise  
adapted to their habits and strength1 a 
clean but not too soft bed1 an airy and 
capacious apartment1 and particularly a 
calm and composed mind1 which last      
possesses a most powerful influence in  
preserving health and life1 for without 
tranquility1 all other means will be    

ineffectual4   ,,derbyshire ,,bread4    
,rub four ounces of butter into four    
pounds of flour1 add four eggs well     
beaten1 a pint of milk1 and a large     
spoonful of yeast4 ,mix them into a     
paste1 make it into rolls1 and let them 
stand half an hour to rise before the   
fire4 ,put them into the oven1 dip them 
in milk the next day1 and then let them 
stand by the fire in a ,dutch oven about
 twenty minutes4 ,the rolls will then be
 very good1 and keep a fortnight4       
,,devonshire ,,junket4 ,put warm milk   
into a bowl1 and turn it with rennet4   
,then without breaking the curd1 put on 
the top some scalded cream1 sugar and   
cinnamon4   ,,diet ,,bread4 ,beat nine  
eggs1 and add their weight in sifted    
sugar1 and half as much flour4 ,mix them
 well together1 grate in the rind of a  
lemon1 and bake it in a hoop4   ,,diet  
,,drink4 ,infuse in five gallons of     
small beer1 twelve ounces of red        
dock-roots1 the pith taken out2 three   
ounces of chicary roots1 two handfuls of

 sage1 balm1 brooklime1 and dandelion2  
two ounces of senna1 two of rhubarb1    
four ounces of red saunders1 and a few  
parsley and carraway seeds4 ,or boil a  
pound of the fine raspings of guaiacum1 
with six gallons of sweetwort1 till     
reduced to five2 and when it is set to  
work1 put in the above ingredients4 ,if 
a little salt of wormwood be taken with 
it1 this diet drink will act as a       
diuretic1 as well as a purgative4       
,,dinners4 ,the ,,first ,,course for    
large dinner parties1 generally consists
 of various soups1 fish dressed many    
ways1 turtle1 mock turtle1 boiled meats 
and stewed3 tongue1 ham1 bacon1 chawls  
of bacon1 boiled turkey and fowls3 rump1
 sirloin1 and ribs of beef roasted3 leg1
 saddle1 and other roast mutton3 roast  
fillet1 loin1 neck1 breast1 and shoulder
 of veal3 leg of lamb1 loin1            
fore-quarter1 chine1 lamb's head and    
mince3 mutton stuffed and roasted1      
steaks variously prepared1 ragouts and  
fricassees3 meat pies raised1 and in    

dishes3 patties of meat1 fish1 and fowl3
 stewed pigeons1 venison1 leg of pork1  
chine1 loin1 spare-rib1 rabbits1 hare1  
puddings1 boiled and baked3 vegetables1 
boiled and stewed3 calf's head different
 ways1 pig's feet and ears different    
ways4--,dishes for the ,,second         
,,course1 birds1 and game of all sorts3 
shell-fish1 cold and potted3 collared   
and potted fish1 pickled ditto1 potted  
birds1 ribs of lamb roasted1 brawn1     
vegetables1 stewed or in sauce3 ,french 
beans1 peas1 asparagus1 cauliflower1    
fricassee1 pickled oysters1 spinach1 and
 artichoke bottoms3 stewed celery1 sea  
kale1 fruit tarts1 preserved-fruit      
tarts1 pippins stewed1 cheesecakes1     
various sorts3 a collection of sweet    
dishes1 creams1 jellies1 mince pies1 and
 all the finer sorts of puddings3 omlet1
 macaroni1 oysters in scallops1 stewed  
or pickled4--,for removes of soup and   
fish1 one or two joints of meat or fowl 
are served2 and for one small course1   
the article suited to the second must   

make a part4 ,where vegetables1 fowls1  
or any other meat are twice dressed1    
they add to the appearance of the table 
the first time2 and three sweet articles
 may form the second appearance1 without
 greater expence4 ,in some houses1 one  
dish at a time is sent up with the      
vegetables1 or sauces proper to it1 and 
this in succession hot and hot4 ,in     
others1 a course of soups and fish3 then
 meats and boiled fowls1 turkey1 c4     
,made dishes and game follow2 and       
lastly1 sweet dishes2 but these are not 
the common modes4 ,it ought also to be  
remarked1 that cooks in general do not  
think of sending up such articles as are
 in the house1 unless ordered2 though by
 so doing1 the addition of something    
collared or pickled1 some fritters1     
fried patties1 or quick-made dumplings1 
would be useful when there happen to be 
accidental visitors3 and at all times it
 is proper to improve the appearance of 
the table rather than let things spoil  
below1 by which an unnecessary expence  

is incurred4--,any of the following     
articles may be served as a relish1 with
 the cheese1 after dinner4 ,baked or    
pickled fish done high1 ,dutch pickled  
herrings3 sardinias1 which eat like     
anchovy1 but are larger3 anchovies1     
potted char1 ditto lampreys3 potted     
birds made high1 caviare and sippets of 
toast3 salad1 radishes1 ,french pie1    
cold butter1 potted cheese1 anchovy     
toast4   ,,distress ,,for ,,rent4 ,in   
these days of general complaint and     
general distress1 when so many families 
and individuals are suffering from the  
extortions of tax-gatherers1 and the    
severity of landlords1 it is proper that
 householders and occupiers of land     
should be furnished with a little       
information on the subject of their     
legal rights and liabilities1 in order  
to guard against injustice1 or the fatal
 consequences of illegal proceedings4   
,it must therefore be observed1 that    
rent is recoverable by action of debt at
 common law2 but the general remedy is  

distress1 by taking the goods and       
chattels out of the possession of the   
tenant1 to procure satisfaction for     
rent4 ,a distress for rent therefore    
must be made for nonpayment1 or rent in 
arrears1 and cannot be made on the day  
in which the rent becomes due4 ,neither 
can distress be made after the rent has 
been tendered2 or if it be tendered     
while the distress is making1 the       
landlord must deliver up the distress4  
,any goods or effects that are damaged  
by the proceedings of the landlord1 must
 be made good by him4--,when distress is
 levied1 it should be for the whole of  
the rent in arrears2 not a part at one  
time and the remainder at another1 if   
there was at first a sufficiency2 but if
 the landlord should mistake the value  
of the things1 he may make a second     
distress to supply the deficiency4 ,he  
must be careful to demand neither more  
nor less than is due2 he must also shew 
the certainty of the rent1 and when it  
was due2 otherwise the demand will not  

be good1 nor can he obtain a remedy4--,a
 landlord may distrain whatever he finds
 on the premises1 whether it be the     
property of his tenant or not1 except   
such things as are for the maintenance  
and benefit of trade2 such as working   
tools and implements1 sacks of corn1 or 
meal in a mill4 ,neither fixtures in a  
house nor provisions can be distrained1 
nor any other article which cannot be   
restored in as good a state as when it  
was taken2 but wearing apparel may be   
distrained when they are not in use4    
,money out of a bag cannot be           
distrained1 because it cannot be known  
again2 but money sealed up in a bag may4
 ,a horse in a cart cannot be           
distrained1 without also taking the     
cart2 and if a man be in the cart1 these
 cannot be taken4 ,a horse bringing     
goods to market1 goods brought to market
 to be sold1 goods for exportation on a 
wharf or in a warehouse1 goods in the   
hands of a factor1 goods delivered to a 
carrier to be conveyed for hire1 wool in

 a neighbour's barn1 are all considered 
as goods in the hands of a third person1
 and cannot therefore be distrained by a
 landlord for rent4 ,but goods left at  
an inn or other place of conveyance1 a  
chaise or horse standing in a stable1   
though the property of a third person1  
may be distrained for rent4 ,a distress 
must not be made after dark1 nor on the 
,sabbath day4--,where a landlord means  
to distrain for rent1 it is not         
necessary to demand his rent first1     
unless the tenant is on the premises on 
the day of payment1 and ready to pay it4
 ,but if goods are distrained1 and no   
cause given for so doing1 the owner may 
rescue them1 if not impounded4          
,distraining part of the goods for rent 
in arrear1 in the name of the whole     
goods1 will be deemed a lawful seizure4 
,but if distress and sale be made for   
rent when it can be proved that no rent 
is due or in arrear1 the person so      
injured may recover double the value of 
such goods distrained1 with full costs  

of suit4 ,if goods be impounded1 though 
they have been distrained without a     
cause1 a tenant cannot touch them1      
because they are then in the hands of   
the law2 but if not impounded or taken  
away1 he is at liberty to rescue        
them4--,if distress be made for rent1   
and the goods are not replevied within  
five days after the distress is made1   
and notice left on the premises stating 
the cause of such distress1 the person  
distraining may have the goods appraised
 by two persons1 sworn by the constable 
of the place for that purpose1 and may  
after such appraisement sell them to the
 best advantage4 ,the rent may then be  
taken1 including all expences1 and the  
overplus left in the hands of the       
constable for the owner's use4 ,if a    
landlord commit an unlawful act or any  
other irregularity1 in making distress  
for rent which is justly due1 the       
distress itself will not on that account
 be deemed unlawful2 but full damages   
may be demanded by the injured party1   

with full costs of suit2 either in an   
action of trespass1 or on the case4 ,but
 if full recompense be tendered to the  
tenant for such trespass before the     
action is commenced1 he is bound to     
accept it1 or the action will be        
discharged4--,if a tenant clandestinely 
remove his goods1 to prevent the        
landlord from distraining them for rent1
 he may seize the goods within thirty   
days1 wherever they shall be found2 and 
if not actually sold previous to the    
seizure1 he may dispose of them in order
 to recover his rent4 ,any tenant or    
assistant removing goods to prevent a   
distress1 is liable to double the value 
of the goods1 which the landlord may    
recover by action at law4 ,if under the 
value of fifty pounds1 complaint may be 
made in writing to two neighbouring     
magistrates1 who will enforce the       
payment by distress1 or commit the      
offenders to the house of correction for
 six months4 ,if any person after the   
distress is made1 shall presume to      

remove the goods distrained1 or take    
them away from the person distraining1  
the party aggrieved may sue for the     
injury1 and recover treble costs and    
damages against the offender4--,a       
landlord may not break a lock1 nor open 
a gate2 but if the outer door of the    
house be open he may enter1 and break   
open the inner doors4 ,but where goods  
are fraudulently removed1 and locked up 
to prevent their being seized1 the      
landlord may break open every place     
where they are and seize them4 ,if in a 
dwelling house1 an oath must first be   
made before a magistrate1 that is was   
suspected the goods were lodged there4  
,the most eligible way is to remove the 
goods immediately1 and to give the      
tenant notice where they are removed to2
 but it is usual to leave them under the
 protection of a person on the premises 
for five whole days1 after which it is  
lawful to sell them4 ,in making the     
distress1 it is necessary to give the   
bailiff a written order for that        

purpose1 which the landlord may do      
himself without any stamp1 only         
specifying the person's name1 place of  
abode1 and rent in arrears for which the
 goods and chattels are to be seized4   
,after this an inventory is to be made  
of the articles1 a copy of which is to  
be given to the tenant1 accompanied with
 a notice that unless the arrears of    
rent and charges of distress be paid1 or
 the goods replevied at the expiration  
of five days from the day of distress1  
the said goods will be appraised and    
sold according to law4 ,if the landlord 
chooses to indulge the tenant with a    
longer time to raise the money1 a       
memorandum must be taken of the tenant1 
stating that possession is lengthened at
 his request1 or the landlord will be   
liable to an action for exceeding the   
time of his original notice4--,see      
,,tenants4   ,,double ,,rent4 ,if a     
tenant has received a written notice1   
and he refuse to quit1 after such notice
 has been regularly served1 and will not

 give possession at the time required1  
he is liable to pay at the rate of      
double the annual value of the land or  
tenement so detained1 for so long time  
as the same are detained in his         
possession1 and the payment may be      
recovered by action of debt4 ,or if the 
tenant shall give notice of his         
intention to quit the premises1 and do  
not deliver up possession according to  
such notice1 he is liable to the payment
 of double rent1 as in the other        
case4--,the following is the form of a  
notice to a tenant to quit1 or to pay   
double rent4 ',mr4 ,a4 ,b4 ,i hereby    
give you notice to deliver up possession
 and quit1 on or before next ,michaelmas
 day1 the house and premises which you  
now hold of me1 situate in the parish of
 ------inthe county of ------3 and in   
default of your compliance therewith1 ,i
 do and will insist on your paying me   
for the same1 the yearly rent of ------ 
being double the annual rent1 for such  
time as you shall detain the key1 and   

keep possession1 over the said notice4  
,witness my hand this day of ------     
#ahb-4   ,c4 ,d4 ,landlord of the said  
premises4  ,witness ,e4 ,f4'--,if1 after
 notice of double rent be expired1 a    
single rent is accepted1 such acceptance
 will prevent the penalty1 until notice 
is again given1 and the time expired4   
,,down4 ,this valuable part of goose    
coating1 which contributes so much to   
the comfort and even the luxury of life1
 comes to maturity when it begins to    
fall off of itself2 and if removed too  
soon1 it is liable to be attacked by    
worms4 ,lean geese furnish more than    
those that are fat1 and the down is more
 valuable4 ,neither the feathers nor the
 down of geese which have been dead some
 time are fit for use3 they generally   
smell bad1 and become matted4 ,none but 
what is plucked from living geese1 or   
which have just been killed1 ought to be
 exhibited for sale2 and in this case   
the down should be plucked soon1 or     
before the geese are entirely cold4     

,,draught ,,for ,a ,,cough4 ,beat a     
fresh-laid egg1 and mix it with a       
quarter of a pint of new milk warmed1   
but do not heat it after the egg is put 
in4 ,add a large spoonful of capillaire1
 the same of rose water1 and a little   
nutmeg scraped4 ,take it the first and  
last thing1 and it will be found a fine 
soft draught for those who are weakly1  
or have a cold4--,another remedy4 ,take 
a handful of horehound1 a handful of    
rue1 a handful of hyssop1 and the same  
quantity of ground ivy and of tormentil1
 with a small quantity of long plantain1
 pennyroyal1 and five finger4 ,boil them
 in four quarts of water till reduced to
 two quarts4 ,strain it off1 then add   
two pounds of loaf sugar2 simmer it a   
little1 add a quart of brandy and bottle
 it for use4 ,a wine glassful of this to
 be taken occasionally4   ,,dried       
,,bacon4 ,when two flitches are to be   
cured1 divide the hog1 cut off the hams1
 and take out the chine4 ,it is common  
to remove the spare-ribs1 but the bacon 

will be preserved better from being     
rusty1 if they are left in4 ,salt the   
bacon six days1 then drain it from that 
first pickle3 mix a proper quantity of  
salt with half a pound of bay-salt1     
three ounces of saltpetre1 and a pound  
of coarse sugar1 to each hog4 ,rub the  
salts well in1 and turn it every day for
 a month4 ,drain and smoke it for a few 
days1 or dry it with bran or flour1 and 
hang it in the kitchen1 or on a rack    
suspended from the ceiling4--,good bacon
 may be known1 if you are going to      
purchase it1 by the rind being thin1 the
 fat firm1 and of a red tinge1 the lean 
tender1 of a good colour1 and adhering  
to the bone4 ,if there are yellow       
streaks in it1 it is going1 if not      
already rusty4   ,,dried ,,cherries4    
,stone six pounds of ,kentish cherries1 
and put them into a preserving pan with 
two pounds of loaf sugar pounded and    
strewed among them4 ,simmer them till   
they begin to shrivel1 then strain them 
from the juice1 lay them on a hot hearth

 or in an oven1 when either is cool     
enough to dry without baking them4 ,the 
same syrup will do another six pounds of
 fruit4--,to dry cherries without sugar1
 stone1 and set them over the fire in a 
preserving pan4 ,simmer them in their   
own liquor1 and shake them in the pan4  
,put them by in common china dishes3    
next day give them another scald1 and   
when cold put them on sieves to dry1 in 
an oven moderately warm4 ,twice heating1
 an hour each time1 will be sufficient4 
,place them in a box1 with a paper      
between each layer4--,a superior way of 
preserving cherries is to allow one     
pound of double-refined sugar to every  
five pounds of fruit1 after they are    
stoned2 then to put both into a         
preserving pan with very little water1  
till they are scalding hot4 ,take the   
fruit out immediately and dry them2     
return them into the pan again1 strewing
 the sugar between each layer of        
cherries4 ,let it stand to melt1 then   
set the pan on the fire1 and make it    

scalding hot as before2 take it off1 and
 repeat this thrice with the sugar4     
,drain them from the syrup1 and lay them
 singly to dry on dishes1 in the sun or 
on a stove4 ,when dry1 put them into a  
sieve1 dip it into a pan of cold water1 
and draw it instantly out again1 and    
pour them on a fine soft cloth2 dry     
them1 and set them once more in the sun1
 or on a stove4 ,keep them in a box1    
with layers of white paper1 in a dry    
place4 ,this is the best way to give    
plumpness to the fruit1 as well as      
colour and flavour4   ,,dried ,,haddock4
 ,choose them of two or three pounds    
weight2 take out the gills1 eyes1 and   
entrails1 and remove the blood from the 
backbone4 ,wipe them dry1 and put some  
salt into the bodies and sockets4 ,lay  
them on a board for a night1 then hang  
them up in a dry place1 and after three 
or four days they will be fit to eat4   
,skin and rub them with egg1 and strew  
crumbs over them4 ,lay them before the  
fire1 baste with butter till they are   

quite brown1 and serve with egg         
sauce4--,whitings1 if large1 are        
excellent in this way2 and where there  
is no regular supply of fish1 it will be
 found a great convenience4   ,,dried   
,,salmon4 ,cut the fish down1 take out  
the inside and roe4 ,after scaling it1  
rub it with common salt1 and let it hang
 twenty-four hours to drain4 ,pound     
three or four ounces of saltpetre1      
according to the size of the fish1 two  
ounces of bay salt1 and two ounces of   
coarse sugar4 ,mix them well1 rub it    
into the salmon1 and lay it on a large  
dish for two days2 then rub it with     
common salt1 wipe it well after         
draining1 and in twenty-four hours more 
it will be fit to dry4 ,hang it either  
in a wood chimney1 or in a dry place1   
keeping it open with two small          
sticks4--,dried salmon is broiled in    
paper1 and only just warmed through4    
,egg sauce and mashed potatoes may be   
eaten with it2 or it may be boiled1     
especially the part next the head4 ,an  

excellent dish of dried salmon may also 
be made in the following manner4        
,prepare some eggs boiled hard and      
chopped large1 pull off some flakes of  
the fish1 and put them both into half a 
pint of thin cream1 with two or three   
ounces of butter rubbed in a            
tea-spoonful of flour4 ,skim and stir it
 till boiling hot1 make a wall of mashed
 potatoes round the inner edge of a     
dish1 and pour the above into it4       
,,drink ,,for ,,the ,,sick4 ,pour a     
table-spoonful of capillaire1 and the   
same of good vinegar1 into a tumbler of 
fresh cold water4 ,tamarinds1 currants1 
fresh or in jelly1 scalded currants or  
cranberries1 make excellent drinks2 with
 a little sugar or not1 as most         
agreeable4 ,or put a tea-cupful of      
cranberries into a cup of water1 and    
mash them4 ,in the meantime boil two    
quarts of water with one large spoonful 
of oatmeal1 and a bit of lemon peel2    
then add the cranberries1 and as much   
fine ,lisbon sugar as shall leave a     

smart flavour of the fruit4 ,add a      
quarter of a pint of sherry1 or less1 as
 may be proper3 boil all together for   
half an hour1 and strain off the drink4 
,,dripping1 if carefully preserved1 will
 baste every thing as well as butter1   
except fowls and game2 and for kitchen  
pies nothing else should be used4 ,the  
fat of a neck or loin of mutton makes a 
far lighter pudding than suet4          
,,dripping ,,crust4 ,rub a pound of     
clarified dripping into three pounds of 
fine flour1 and make it into a paste    
with cold water4 ,or make a hot crust   
with the same quantity1 by melting the  
dripping in water1 and mixing it hot    
with the flour4   ,,drop ,,cakes4 ,rub  
half a pound of butter into a pound of  
fine flour2 mix it with half a pound of 
sugar1 and the same of currants4 ,mix it
 into a paste1 with two eggs1 a large   
spoonful of rose water1 brandy1 and     
sweet wine2 and put it on plates ready  
floured4   ,,dropsy4 ,gentle exercise   
and rubbing the parts affected1 are     

highly proper in this complaint1 and the
 tepid bath has often procured          
considerable relief4 ,the patient ought 
to live in a warm dry place1 not expose 
himself to cold or damp air1 and wear   
flannel next the skin4 ,vegetable acids1
 such as vinegar1 the juice of lemons   
and oranges1 diluted with water1 should 
be drank in preference to wine or       
spirits1 either of which are generally  
hurtful4 ,the diet should be light and  
nourishing1 easy of digestion1 and taken
 in moderation4 ,horseradish1 onions and
 garlic1 may be used instead of foreign 
spices2 but tea1 coffee1 and punch1 are 
alike improper4   ,,drowning4 ,if a     
person unfortunately fall into the      
water1 and is supposed to be drowned1 he
 should be carefully undressed as soon  
as he is taken out2 then laid on a bed  
or mattrass in a warm apartment1 with   
the head and upper part a little raised1
 and the nostrils cleaned with a feather
 dipped in oil4 ,let the body be gently 
rubbed with common salt1 or with        

flannels dipped in spirits2 the pit of  
the stomach fomented with hot brandy1   
the temples stimulated with spirits of  
hartshorn1 and bladders of lukewarm     
water applied to different parts of the 
body1 or a warming-pan wrapped in       
flannel gently moved along the back4 ,a 
warm bath1 gradually increased to       
seventy-five degrees1 would be highly   
proper2 or the body may be carried to a 
brewhouse1 and covered up with warm     
grains for an hour or two4 ,an attempt  
should be made to inflate the lungs1    
either by the help of a pair of bellows1
 or a person's blowing with his mouth   
through the nostril1 which in the first 
instance is much better4 ,if the patient
 be very young1 or the animation do not 
appear altogether suspended1 he may be  
placed in bed between two persons to    
promote natural warmth1 or covered with 
blankets or warm flannels4 ,stimulating 
clysters of warm water and salt1 or six 
ounces of brandy1 should be speedily    
administered4 ,the means should be      

persevered in for several hours1 as     
there are instances of persons          
recovering after all hope was given up1 
and they had been abandoned by their    
attendants4 ,as soon as the first       
symptoms of life are discernible1 care  
must be taken to cherish the vital      
action by the most gentle and soothing  
means4 ,fomentations of aromatic plants 
may then be applied to the pit of the   
stomach1 bladders of warm water placed  
to the left side1 the soles of the feet 
rubbed with salt1 and a little white    
wine dropped on the tongue4 ,the patient
 should then be left in a quiet state   
till able to drink a little warm wine1  
or tea mixed with a few drops of        
vinegar4 ,the absurd practice of rolling
 persons on casks1 lifting the feet over
 the shoulders1 and suffering the head  
to remain downwards1 in order to        
discharge the water1 has occasioned the 
loss of many lives1 as it is now fully  
and clearly established1 that the       
respiration being impeded is in this    

case the sole cause of the suspension of
 life2 and which being restored1 the    
vital functions soon recover their tone4
 ,no attempt must be made to introduce  
liquor of any kind into the mouth1 till 
there are strong signs of recovery4     
,,ducks4 ,in rearing this species of    
poultry1 they should be accustomed to   
feed and rest in one place1 to prevent  
their straggling too far to lay4 ,places
 near the water to lay in are           
advantageous1 and these might consist of
 small wooden houses1 with a partition  
in the middle1 and a door at each end4  
,they generally begin to lay in the     
month of ,february4 ,their eggs should  
be daily taken away except one1 till    
they seem inclined to set1 and then they
 should be left with a sufficient       
quantity of eggs under them4 ,they      
require no attention while setting1     
except to give them food at the time    
they come out to seek it2 and water     
should be placed at a convenient        
distance1 that their eggs may not be    

spoiled by their long absence in seeking
 it4 ,twelve or thirteen eggs will be   
sufficient4 ,in an early season it is   
best to place them under a hen1 that the
 ducks may have less time for setting1  
for in cold weather they cannot so well 
be kept from the water1 and would       
scarcely have strength to bear it4 ,they
 should be placed under cover1          
especially in a wet season2 for though  
water is the natural element of ducks1  
yet they are apt to be killed by the    
cramp before they are covered with      
feathers to defend them4 ,ducks will eat
 any thing2 and when to be fatted1 they 
should have plenty of food1 however     
coarse it may be1 and in three weeks    
they will be ready4   ,,duck ,,pie4     
,bone a full-grown young duck and a     
fowl4 ,wash and season them with pepper 
and salt1 and a small proportion of mace
 and allspice in the finest powder4 ,put
 the fowl within the duck1 and in the   
former a calf's tongue1 boiled very     
tender and peeled4 ,press the whole     

close1 and draw the legs inwards1 that  
the body of the fowl may be quite       
smooth4 ,the space between the sides of 
the crust may be filled with fine       
forcemeat1 the same as for savoury pies4
 ,bake it in a slow oven1 either in a   
raised crust or pie dish1 with a thick  
ornamented crust4 ,large ,staffordshire 
pies are made as above1 but with a goose
 outwards1 then a turkey1 a duck next1  
then a fowl2 and either tongue1 small   
birds1 or forcemeat in the middle4      
,,duck ,,sauce4 ,put a rich gravy into  
the dish1 and slice the breast4 ,cut a  
lemon1 put on it some pepper and salt1  
squeeze it on the breast1 and pour a    
spoonful of gravy over the meat1 before 
it is sent round4--,see ,,roast ,,duck4 
,,dun ,,birds4 ,roast and baste them    
with butter1 and sprinkle a little salt 
before they are taken up4 ,pour a good  
gravy over them1 and serve with shalot  
sauce in a boat4   ,,dunelm ,,of ,,veal4
 ,stew a few small mushrooms in their   
own liquor and a bit of butter1 a       

quarter of an hour4 ,mince them fine1   
and put them with their liquor to some  
cold minced veal4 ,add a little pepper  
and salt1 some cream1 and a bit of      
butter rubbed in less than half a       
tea-spoonful of flour4 ,simmer the mince
 three or four minutes1 and serve it on 
thin sippets of bread4 ,cold fowl may be
 treated in the same manner4   ,,dutch  
,,beef4 ,take a lean piece of beef1 rub 
it well with treacle or brown sugar1 and
 let it be turned often4 ,in three days 
wipe it1 and salt it with common salt   
and saltpetre beaten fine3 rub these    
well in1 and turn it every day for a    
fortnight4 ,roll it tight in a coarse   
cloth1 and press it under a large       
weight3 hang it to dry in a wood smoke1 
but turn it upside down every day4 ,boil
 it in pump water1 and press it3 it will
 then grate or cut into shivers1 like   
,dutch beef4   ,,dutch ,,flummery4 ,boil
 two ounces of isinglass in a pint and  
half of water very gently half an hour2 
add a pint of white wine1 the juice of  

three lemons1 and the thin rind of one4 
,rub a few lumps of sugar on another    
lemon to obtain the essence1 and add    
with them a sufficient quantity of sugar
 to sweeten4 ,beat up the yolks of seven
 eggs1 mix it with the above1 and give  
them together one scald4 ,keep the      
flummery stirring all the time1 pour it 
into a bason1 stir it till half cold1   
let it settle1 and then put it into a   
melon shape4   ,,dutch ,,pudding4 ,melt 
a pound of butter in half a pint of     
milk2 mix it into two pounds of flour1  
eight eggs1 and four spoonfuls of yeast4
 ,add a pound of currants1 and a quarter
 of a pound of sugar beaten and sifted1 
and bake it an hour in a quick oven4    
,this is a very good pudding hot1 and   
equally so as a cake when cold4 ,if for 
the latter1 carraways must be used      
instead of currants4   ,,dutch ,,rice   
,,pudding4 ,soak four ounces of rice in 
warm water half an hour2 drain away the 
water1 put the rice into a stewpan1 with
 half a pint of milk1 and half a stick  

of cinnamon1 and simmer it till tender4 
,when cold1 add four eggs well beaten1  
two ounces of butter melted in a        
tea-cupful of cream2 and add three      
ounces of sugar1 a quarter of a nutmeg1 
and a good piece of lemon peel4 ,put a  
light puffpaste into a mould or dish1 or
 grated tops and bottoms1 and bake in a 
quick oven4   ,,dutch ,,waffles4 ,these 
form a delicious article in the shape of
 puff cakes1 which are instantly        
prepared and exhibited for sale in      
stalls or tents1 in the fairs of        
,holland1 where they are eaten hot as   
they come from the plate or baking pan1 
with fine sugar strewed over them4 ,mix 
together three pounds of fine flour1 a  
dozen eggs1 a pound of melted butter1   
half a pint of ale1 some milk1 and a    
little yeast4 ,beat it well1 till it    
forms a thick paste1 and let it stand   
three or four hours before the fire to  
rise4 ,lay it in small pieces on a hot  
iron or fryingpan1 with a pair of       
buttered tongs1 till it is lightly      

browned4 ,eat the waffles with fine     
sugar sifted over1 or a little sack and 
melted butter4   ,,dyeing4 ,nankeen dye 
is made of equal parts of arnetto and   
common potash1 dissolved in boiling     
water4 ,to dye cotton1 silk1 woollen1 or
 linen of a beautiful yellow1 the plant 
called weld1 or dyer's weed1 is used for
 that purpose4 ,blue cloths dipped in a 
decoction of it will become green4 ,the 
yellow colour of the ,dutch pink is     
obtained from the juice of the stones   
and branches of the weld4 ,black dye is 
obtained from a strong decoction of     
logwood1 copperas1 and gum arabic4 ,oak 
saw-dust1 or the excrescences on the    
roots of young oaks1 may be used as a   
substitute for galls1 both in making ink
 and black dye4     ,e4   ,,earthenware4
 ,an ounce of dry lean cheese grated    
fine1 and an equal quantity of quicklime
 mixed well together in three ounces of 
skim milk1 will form a good cement for  
any articles of broken earthenware1 when
 the rendering of the joint visible is  

reckoned of no consequence4 ,a cement of
 the same nature may be made of         
quicklime tempered with the curd of     
milk1 but the curd should either be made
 of whey or buttermilk4 ,this cement1   
like the former1 requires to be applied 
immediately after it is made1 and it    
will effectually join any kind of       
earthenware or china4   ,,earwigs4      
,these insects are often destructive in 
gardens1 especially where carnations1   
nuts1 or filberts1 pears and apples are 
reared4 ,their depredations on the      
flowers may be prevented by putting the 
bowl of a tobacco-pipe on the sticks    
which support them1 into which they will
 creep in the day time1 and may be      
destroyed4 ,green leaves of elder laid  
near fruit trees1 or flower roots1 will 
prevent their approach4 ,large          
quantities may be taken by placing short
 cuts of reed1 bean or wheat straw1     
among the branches of fruit trees1 and  
laying some on the ground near the root4
 ,having committed their depredations in

 the night1 they take refuge in these in
 the day time2 the reed or straw may be 
taken away and burnt1 and more put in   
its stead4--,if unfortunately one of    
these disagreeable insects have crept   
into the ear1 from their running so     
frequently about our garments1 let the  
afflicted person lay his head upon a    
table1 while some friend carefully drop 
into the ear a little sweet oil1 or oil 
of almonds4 ,a drop or two will be      
sufficient to destroy the insect1 and   
remove the pain4 ,an earwig may be      
extracted by applying a piece of apple  
to the ear1 which will entice the insect
 to come out4   ,,edgebone ,,of ,,beef4 
,skewer it up tight1 and tie a broad    
fillet round it1 to keep the skewers in 
their places4 ,put it in with plenty of 
cold water1 and carefully catch the scum
 as it rises4 ,when all the scum is     
removed1 place the boiler on one side of
 the fire1 to keep simmering slowly till
 it is done4 ,a piece weighing ten      
pounds will take two hours1 and larger  

in proportion4 ,the slower it boils the 
better it will look1 and the tenderer it
 will be3 if allowed to boil quick at   
first1 no art can make it tender        
afterwards4 ,dress plenty of carrots1 as
 cold carrots are a general favourite   
with cold beef4   ,,eel ,,broth4 ,clean 
half a pound of small eels1 and set them
 on the fire with three pints of water1 
some parsley1 a slice of onion1 and a   
few peppercorns4 ,let them simmer till  
the eels are broken1 and the broth good4
 ,add salt1 and strain it off4 ,the     
above should make three half pints of   
broth1 nourishing and good for weakly   
persons4   ,,eel ,,pie4 ,cut the eels in
 lengths of two or three inches1 season 
with pepper and salt1 and place them in 
a dish with some bits of butter1 and a  
little water4 ,cover the dish with a    
paste1 and bake it4   ,,eel ,,soup4 ,put
 three pounds of small eels to two      
quarts of water1 a crust of bread1 three
 blades of mace1 some whole pepper1 an  
onion1 and a bunch of sweet herbs4      

,cover them close1 stew till the fish is
 quite broken1 and then strain it off4  
,toast some bread1 cut it into dice1 and
 pour the soup on it boiling hot4 ,part 
of a carrot may be put in at first4     
,this soup will be as rich as if made of
 meat4 ,a quarter of a pint of rich     
cream1 with a tea-spoonful of flour     
rubbed smooth in it1 is a great         
improvement4   ,,eggs4 ,in new-laid eggs
 there is a small division of the skin  
at the end of the shell1 which is filled
 with air1 and is perceptible to the    
eye4 ,on looking through them against   
the sun or a candle1 they will be       
tolerably clear2 but if they shake in   
the shell1 they are not fresh4 ,another 
way to distinguish fresh eggs1 is to put
 the large end to the tongue2 if it     
feels warm1 it is new and good4 ,eggs   
may be bought cheapest in the spring1   
when the hens first begin to lay1 before
 they set3 in ,lent and at ,easter they 
become dear4 ,they may be preserved     
fresh for some time by dipping them in  

boiling water1 and instantly taking them
 out1 or by oiling the shell1 either of 
which will prevent the air from passing 
through4 ,they may also be kept on      
shelves with small holes to receive one 
in each1 and be turned every other day2 
or close packed in a keg1 and covered   
with strong lime water4 ,a still better 
way of preserving eggs in a fresh state 
is to dip them in a solution of         
gum-arabic in water1 and then imbed them
 in powdered charcoal4 ,the gum-arabic  
answers the purpose of a varnish for the
 eggs1 much better than any resinous    
gum1 as it can easily be removed by     
washing them in water1 and is a much    
cheaper preparation than any other4 ,if 
eggs are greased the oily matter becomes
 rancid1 and infallibly hastens the     
putrefaction of the eggs4 ,but being    
varnished with gum water1 and imbedded  
in charcoal1 they will keep for many    
years1 and may be removed from one      
climate to another4   ,,eggs ,,and      
,,bacon4 ,lay some slices of fine       

streaked bacon in a clean dish1 and     
toast them before the fire in a         
cheese-toaster1 turning them when the   
upper side is browned2 or if it be      
wished to have them mellow and soft1    
rather than curled and crisp1 parboil   
the slices before they are toasted and  
do them lightly4 ,clear dripping or lard
 is to be preferred to butter for frying
 the eggs1 and be sure that the         
fryingpan is quite clean before it is   
put in4 ,when the fat is hot1 break two 
or three eggs into it4 ,do not turn     
them2 but while they are frying1 keep   
pouring some of the fat over them with a
 spoon4 ,when the yolk just begins to   
look white1 which it will in about two  
minutes1 they are enough1 and the white 
must not be suffered to lose its        
transparency4 ,take up the eggs with a  
tin slice1 drain the fat from them1 trim
 them neatly1 and send them up with the 
bacon round them4   ,,eggs ,,and        
,,onions4 ,boil some eggs hard1 take out
 the yolks whole1 and cut the whites in 

slices4 ,fry some onions and mushrooms1 
put in the whites1 and keep them        
turning4 ,pour off the fat1 flour the   
onions1 and add a little gravy4 ,boil   
them up1 then put in the yolks1 with a  
little pepper and salt4 ,simmer the     
whole about a minute1 and serve it up4  
,,eggs ,,for ,,sallad4 ,boil a couple of
 eggs for twelve minutes1 and put them  
into a bason of cold water1 to render   
the yolks firm and hard4 ,rub them      
through a sieve with a wooden spoon1 and
 mix them with a spoonful of water1 or  
fine double cream1 and add two          
table-spoonfuls of oil or melted butter4
 ,when these are well mixed1 add by     
degrees a tea-spoonful of salt1 or      
powdered lump sugar1 and the same of    
made mustard4 ,add very gradually three 
table-spoonfuls of vinegar1 rub it with 
the other ingredients till thoroughly   
incorporated1 and cut up the white of   
the egg to garnish the top of the       
sallad4 ,let the sauce remain at the    
bottom of the bowl1 and do not stir up  

the sallad till it is to be eaten4 ,this
 sauce is equally good with cold meat1  
cold fish1 or for cucumbers1 celery1 and
 radishes4   ,,eggs ,,for ,,the ,,sick4 
,eggs very little boiled or poached1    
when taken in small quantities1 convey  
much nourishment4 ,the yolk only1 when  
dressed1 should be eaten by invalids4   
,an egg divided1 and the yolk and white 
beaten separately1 then mixed with a    
glass of wine1 will afford two very     
wholesome draughts1 and prove lighter   
than when taken together4 ,an egg broken
 into a cup of tea1 or beaten and mixed 
with a bason of milk1 makes a breakfast 
more supporting than tea only4   ,,eggs 
,,for ,,turtle4 ,beat in a mortar three 
yolks of eggs that have been boiled     
hard4 ,make it into a paste with the    
yolk of a raw one1 roll it into small   
balls1 and throw them into boiling water
 for two minutes to harden4   ,,egg     
,,balls4 ,boil the eggs hard1 and put   
them in cold water4 ,take out the yolks1
 and pound them fine in a mortar1       

wetting them with raw yolks1 about one  
to three4 ,season them with salt and    
white pepper1 dry them with flour1 and  
roll them into small balls1 as they     
swell very much in boiling4 ,when       
dressed1 boil them in gravy for a       
minute4   ,,egg ,,pie4 ,boil twelve eggs
 hard1 and chop them with one pound of  
marrow1 or beef suet4 ,season with a    
little cinnamon and nutmeg finely       
beaten1 adding one pound of currants    
clean washed and picked1 two or three   
spoonfuls of cream1 a little sweet wine1
 and rose water4 ,mix all together1 and 
fill the pie3 when it is baked1 stir in 
half a pound of fresh butter1 and the   
juice of a lemon4   ,,egg ,,mince       
,,pies4 ,boil six eggs hard1 shred them 
small1 and double the quantity of shred 
suet4 ,then add a pound of currants     
washed and picked1 or more if the eggs  
were large2 the peel of one lemon shred 
very fine1 and the juice2 six spoonfuls 
of sweet wine1 mace1 nutmeg1 sugar1 a   
very little salt2 orange1 lemon1 and    

citron1 candied4 ,cover the pies with a 
light paste4   ,,egg ,,sauce4 ,boil the 
eggs hard1 chop them fine1 and put them 
into melted butter4 ,if thrown into cold
 water after being boiled1 the yolks    
will become firmer1 will be easier to   
cut1 and the surface be prevented from  
turning black4 ,egg sauce will be found 
an agreeable accompaniment to roast     
fowl1 or salt fish4   ,,egg ,,wine4     
,beat up an egg1 and mix it with a      
spoonful of cold water4 ,set on the fire
 a glass of white wine1 half a glass of 
water1 with sugar and nutmeg4 ,when it  
boils1 pour a little of it to the egg by
 degrees1 till the whole is mixed1 and  
stir it well4 ,then return the whole    
into the saucepan1 put it on a gentle   
fire1 stir it one way for about a       
minute4 ,if it boil1 or the egg be      
stale1 it will curdle4 ,the wine may be 
made without warming the egg2 it is then
 lighter on the stomach1 though not so  
pleasant to the taste4 ,serve it with   
toast4   ,,elder4 ,the foetid smell of  

the common elder is such1 especially of 
the dwarf elder1 that if the leaves and 
branches be strewed among cabbage and   
cauliflower plants1 or turnips1 it will 
secure them from the ravages of flies   
and caterpillars2 and if hung on the    
branches of trees1 it will protect them 
from the effects of blight4 ,or if put  
into the subterraneous paths of the     
moles1 it will drive them from the      
garden4 ,an infusion of the leaves in   
water1 and sprinkled over rose-buds and 
other flowers1 will preserve them from  
the depredations of the caterpillar4    
,,elder ,,rob4 ,clear some ripe         
elder-berries from the stalks1 bake them
 in covered jars for two hours1 and     
squeeze the juice through a strainer4   
,to four quarts of juice put one pound  
of sugar1 and stir it over the fire till
 reduced to one quart4 ,when cold1 tie  
it down with a bladder1 and keep it in a
 dry place4 ,it is very good for sore   
throats and fevers4   ,,elder ,,syrup4  
,pick off the elder berries when fully  

ripe1 bake them in a stone jar1 strain  
them through a coarse sieve1 and put the
 juice into a clean kettle4 ,to every   
quart of juice add a pound of fine soft 
sugar1 boil and skim it well3 when it is
 clear1 pour it into a jar1 cool it1 and
 cover it down4 ,half a pint of this    
syrup added to a gallon of new made     
wine1 will give it a very rich flavour1 
or it may be used for other purposes4   
,,elder ,,wine4 ,pick the berries from  
the stalk1 and to every quart allow two 
quarts of water4 ,boil them half an     
hour1 run the liquor and break the fruit
 through a hair sieve1 and to every     
quart of juice put three quarters of a  
pound of moist sugar4 ,boil the whole a 
quarter of an hour1 with some           
peppercorns1 ginger1 and a few cloves4  
,pour it into a tub1 and when of a      
proper warmth1 into the barrel1 with    
toast and yeast to work1 which there is 
more difficulty to make it do than most 
other liquors4 ,when it ceases to hiss1 
put a quart of brandy to eight gallons1 

and stop it up4 ,bottle it in the       
spring1 or at ,christmas4--,to make     
white elder wine1 very much like        
,frontiniac1 boil eighteen pounds of    
white powder sugar with six gallons of  
water1 and two whites of eggs well      
beaten4 ,skim it clean1 and but in a    
quarter of a peck of elder flowers from 
the tree that bears white berries1 but  
do not keep them on the fire4 ,stir it  
when nearly cold1 and put in six        
spoonfuls of lemon juice1 four or five  
spoonfuls of yeast1 and beat it well    
into the liquor4 ,stir it every day1 put
 into the cask six pounds of the best   
raisins stoned1 and tun the wine4 ,stop 
it close1 and bottle it in six months4  
,when well kept1 this wine will pass for
 ,frontiniac4   ,,elder ,,flower ,,wine4
 ,to six gallons of spring water put six
 pounds of sun raisins cut small1 and a 
dozen pounds of fine sugar3 boil the    
whole together for about an hour and a  
half4 ,when the liquor is cold1 put in  
half a peck of ripe elder flowers1 with 

about a gill of lemon juice1 and half   
the quantity of ale yeast4 ,cover it up1
 and after standing three days1 strain  
it off4 ,pour it into a cask that is    
quite clean1 and that will hold it with 
ease4 ,when this is done1 add a quart of
 ,rhenish wine to every gallon of       
liquor1 and let the bung be lightly put 
in for twelve or fourteen days4 ,then   
stop it down fast1 and put it in a cool 
dry place for four or five months1 till 
it is quite settled and fine3 then      
bottle it off4   ,,english ,,bamboo4    
,about the middle of ,may1 cut some     
large young shoots of elder2 strip off  
the outward peel1 and soak them all     
night in some strong salt and water4    
,dry them separately in a cloth1 and    
have in readiness the following pickle4 
,to a quart of vinegar put an ounce of  
white pepper1 an ounce of sliced ginger1
 a little mace and pimento1 all boiled  
together4 ,put the elder shoots into a  
stone jar1 pour on the liquor boiling   
hot1 stop it up close1 and set it by the

 fire two hours1 turning the jar often  
to keep it hot4 ,if not green when cold1
 strain off the liquor1 pour it on      
boiling again1 and keep it hot as       
before4--,or if it be intended to make  
,indian pickle1 the addition of these   
shoots will be found to be a great      
improvement4 ,in this case it will only 
be necessary to pour boiling vinegar and
 mustard seed on them1 and to keep them 
till the jar of pickles shall be ready  
to receive them4 ,the cluster of elder  
flowers before it opens1 makes a        
delicious pickle to eat with boiled     
mutton4 ,it is prepared by only pouring 
vinegar over the flowers4   ,,english   
,,brandy4 ,english or ,british brandy   
may be made in smaller quantities1      
according to the following proportions4 
,to sixty gallons of clear rectified    
spirits1 put one pound of sweet spirit  
of nitre1 one pound of cassia buds      
ground1 one pound of bitter almond meal1
 7the cassia and almond meal to be mixed
 together before they are put to the    

spirits7 two ounces of sliced orris     
root1 and about thirty or forty prune   
stones pounded4 ,shake the whole well   
together1 two or three times a day1 for 
three days or more4 ,let them settle1   
then pour in one gallon of the best wine
 vinegar2 and add to every four gallons1
 one gallon of foreign brandy4          
,,english ,,champaigne4 ,take           
gooseberries before they are ripe1 crush
 them with a mallet in a wooden bowl2   
and to every gallon of fruit1 put a     
gallon of water4 ,let it stand two days1
 stirring it well4 ,squeeze the mixture 
with the hands through a hop sieve1 then
 measure the liquor1 and to every gallon
 put three pounds and a half of loaf    
sugar4 ,mix it well in the tub1 and let 
it stand one day4 ,put a bottle of the  
best brandy into the cask1 which leave  
open five or six weeks1 taking off the  
scum as it rises4 ,then stop it up1 and 
let it stand one year in the barrel     
before it is bottled4   ,,english       
,,sherry4 ,boil thirty pounds of lump   

sugar in ten gallons of water1 and clear
 it of the scum4 ,when cold1 put a quart
 of new alewort to every gallon of      
liquor1 and let it work in the tub a day
 or two4 ,then put it into a cask with a
 pound of sugar candy1 six pounds of    
fine raisins1 a pint of brandy1 and two 
ounces of isinglass4 ,when the          
fermentation is over1 stop it close3 let
 it stand eight months1 rack it off1 and
 add a little more brandy4 ,return it to
 the cask again1 and let it stand four  
months before it is bottled4   ,,english
 ,,wines4 ,during the high price of     
foreign wine1 home-made wines will be   
found particularly useful2 and though   
sugar is dear1 they may be prepared at a
 quarter of the expence4 ,if carefully  
made1 and kept three or four years1 a   
proportionable strength being given1    
they would answer the purpose of foreign
 wines for health1 and cause a very     
considerable reduction in the           
expenditure4 ,sugar and water are the   
principal basis of home-made wine2 and  

when these require to be boiled1 it is  
proper to beat up the whites of eggs to 
a froth1 and mix them with the water    
when cold1 in the proportion of one egg 
to a gallon4 ,when the sugar and water  
are boiled1 the liquor should be cooled 
quickly2 and if not for wines that      
require fermenting1 it may be put into  
the cask when cold4 ,if the wine is to  
be fermented1 the yeast should be put   
into it when it is milk-warm2 but must  
not be left more than two nights to     
ferment1 before it is put into the cask4
 ,particular care should be taken to    
have the cask sweet and dry1 and washed 
inside with a little brandy1 before the 
wine is tunned1 but it should not be    
bunged up close till it has done        
fermenting4 ,after standing three or    
four months1 it will be necessary to    
taste the wine1 to know whether it be   
fit to draw off4 ,if not sweet enough1  
some sugar should be added1 or draw it  
off into another cask1 and put in some  
sugar-candy3 but if too sweet1 let it   

stand a little longer4 ,when the wine is
 racked1 the dregs may be drained       
through a flannel bag2 and the wine1 if 
not clear enough for the table1 may be  
used for sauce4   ,,essence ,,of        
,,allspice4 ,take a dram of the oil of  
pimento1 and mix it by degrees with two 
ounces of strong spirit of wine4 ,a few 
drops will give the flavour of allspice 
to a pint of gravy1 or mulled wine4     
,,essence ,,of ,,anchovy4 ,put into a   
marble mortar ten or twelve fine mellow 
anchovies1 that have been well pickled1 
and pound them to a pulp4 ,put this into
 a clean well-tinned saucepan1 then put 
a table-spoonful of cold water into the 
mortar1 shake it round1 and pour it to  
the pounded anchovies4 ,set them by the 
side of a slow fire1 frequently stirring
 them together till they are melted1    
which they will be in the course of five
 minutes4 ,now stir in a quarter of a   
dram of good cayenne1 and let it remain 
by the fire a few minutes longer4 ,rub  
it through a hair sieve with the back of

 a wooden spoon1 and keep it stopped    
very closely3 if the air gets to it1 it 
is spoiled directly4 ,essence of anchovy
 is made sometimes with sherry1 or      
madeira1 instead of water1 or with the  
addition of mushroom ketchup4           
,,essence ,,of ,,cayenne4 ,put half an  
ounce of cayenne pepper into half a pint
 of wine or brandy1 let it steep a      
fortnight1 and then pour off the clear  
liquor4 ,this article is very convenient
 for the extempore seasoning and        
finishing of soups and sauces1 its      
flavour being instantly and equally     
diffused4   ,,essence ,,of ,,celery4    
,steep in a quarter of a pint of brandy1
 or proof spirit1 half an ounce of      
celery seed bruised1 and let it stand a 
fortnight4 ,a few drops will immediately
 flavour a pint of broth1 and are an    
excellent addition to pease1 and other  
soups4   ,,essence ,,of ,,cloves4 ,mix  
together two ounces of the strongest    
spirit of wine1 and a dram of the oil of
 cloves4 ,nutmeg1 cinnamon1 and mace are

 prepared in the same manner4           
,,essence ,,of ,,flowers4 ,select a     
quantity of the petals of any flowers   
which have an agreeable fragrance1 lay  
them in an earthen vessel1 and sprinkle 
a little fine salt upon them4 ,then dip 
some cotton into the best ,florence oil1
 and lay it thin upon the flowers2      
continue a layer of petals1 and a layer 
of cotton1 till the vessel is full4 ,it 
is then to be closed down with a        
bladder1 and exposed to the heat of the 
sun4 ,in about a fortnight a fragrant   
oil may be squeezed away from the whole 
mass1 which will yield a rich perfume4  
,,essence ,,of ,,ginger4 ,grate three   
ounces of ginger1 and an ounce of thin  
lemon peel1 into a quart of brandy1 or  
proof spirit1 and let it stand for ten  
days1 shaking it up each day4 ,if ginger
 is taken to produce an immediate       
effect1 to warm the stomach1 or dispel  
flatulence1 this will be found the best 
preparation4   ,,essence ,,of           
,,lavender4 ,take the blossoms from the 

stalks in warm weather1 and spread them 
in the shade for twenty-four hours on a 
linen cloth2 then bruise and put them   
into warm water1 and leave them closely 
covered in a still for four or five     
hours near the fire4 ,after this the    
blossoms may be distilled in the usual  
way4   ,,essence ,,of ,,lemon ,,peel4   
,wash and brush clean the lemons1 and   
let them get perfectly dry4 ,take a lump
 of fine sugar1 and rub them till all   
the yellow rind is taken up by the      
sugar2 scrape off the surface of the    
sugar into a preserving pot1 and press  
it hard down4 ,cover it very close1 and 
it will keep for some time4 ,by this    
process is obtained the whole of the    
fine essential oil1 which contains the  
flavour4   ,,essence ,,of ,,mushrooms4  
,this delicate relish is made by        
sprinkling a little salt over some      
mushrooms1 and mashing them three hours 
after4 ,next day strain off the liquor1 
put it into a stewpan1 and boil it till 
reduced one half4 ,it will not keep     

long1 but is preferable to any of the   
ketchups4 ,an artificial bed of         
mushrooms would supply this article all 
the year round4   ,,essence ,,of        
,,oysters4 ,take fine fresh ,milton     
oysters1 wash them in their own liquor1 
skim it1 and pound them in a marble     
mortar4 ,to a pint of oysters add a pint
 of sherry1 boil them up1 and add an    
ounce of salt1 two drams of pounded     
mace1 and one of cayenne4 ,let it just  
boil up again1 skim it1 and rub it      
through a sieve4 ,when cold1 bottle and 
cork it well1 and seal it down4 ,this   
composition very agreeably heightens the
 flavour of white sauces1 and white     
made-dishes4 ,if a glass of brandy be   
added to the essence1 it will keep a    
considerable time longer than oysters   
are out of season4   ,,essence ,,of     
,,shalot4 ,peel1 mince1 and pound in a  
mortar1 three ounces of shalots1 and    
infuse them in a pint of sherry for     
three days4 ,then pour off the clear    
liquor on three ounces more of shalots1 

and let the wine remain on them ten days
 longer4 ,an ounce of scraped           
horseradish may be added to the above1  
and a little thin lemon peel4 ,this will
 impart a fine flavour to soups1 sauces1
 hashes1 and various other dishes4      
,,essence ,,of ,,soap4 ,for washing or  
shaving1 the essence of soap is very    
superior to what is commonly used for   
these purposes1 and a very small        
quantity will make an excellent lather4 
,mix two ounces of salt of tartar with  
half a pound of soap finely sliced1 put 
them into a quart of spirits of wine1 in
 a bottle that will contain twice the   
quantity4 ,tie it down with a bladder1  
prick a pin through it for the air to   
escape1 set it to digest in a gentle    
heat1 and shake up the contents4 ,when  
the soap is dissolved1 filter the liquor
 through some paper to free it from     
impurities1 and scent it with burgamot  
or essence of lemon4   ,,essence ,,of   
,,turtle4 ,mix together one             
wine-glassful of the essence of anchovy1

 one and a half of shalot wine1 four    
wine-glassfuls of ,basil wine1 two ditto
 of mushroom ketchup1 one dram of lemon 
acid1 three quarters of an ounce of     
lemon peel very thinly pared1 and a     
quarter of an ounce of curry powder1 and
 let them steep together for a week4    
,the essence thus obtained will be found
 convenient to flavour soup1 sauce1     
potted meats1 savoury patties1 and      
various other articles4   ,,evacuations4
 ,few things are more conducive to      
health than keeping the body regular1   
and paying attention to the common      
evacuations4 ,a proper medium between   
costiveness and laxness is highly       
desirable1 and can only be obtained by  
regularity in diet1 sleep1 and exercise4
 ,irregularity in eating and drinking   
disturbs every part of the animal       
economy1 and never fails to produce     
diseases4 ,too much or too little food  
will have this effect3 the former       
generally occasions looseness1 and the  
latter costiveness2 and both have a     

tendency to injure health4 ,persons who 
have frequent recourse to medicine for  
preventing costiveness1 seldom fail to  
ruin their constitution4 ,they ought    
rather to remove the evil by diet than  
by drugs1 by avoiding every thing of a  
hot or binding nature1 by going thinly  
clothed1 walking in the open air1 and   
acquiring the habit of a regular        
discharge by a stated visit to the place
 of retreat4 ,habitual looseness is     
often owing to an obstructed            
perspiration3 persons thus afflicted    
should keep their feet warm1 and wear   
flannel next the skin4 ,their diet also 
should be of an astringent quality1 and 
such as tends to strengthen the bowels4 
,for this purpose1 fine bread1 cheese1  
eggs1 rice milk1 red wine1 or brandy and
 water would be proper4--,insensible    
perspiration is one of the principal    
discharges from the human body1 and is  
of such importance to health1 that few  
diseases attack us while it goes on     
properly2 but when obstructed1 the whole

 frame is soon disordered1 and danger   
meets us in every form4 ,the common     
cause of obstructed perspiration1 or    
taking cold1 is the sudden changes of   
the weather2 and the best means of      
fortifying the body is to be abroad     
every day1 and breathe freely in the    
open air4 ,much danger arises from wet  
feet and wet clothes1 and persons who   
are much abroad are exposed to these    
things4 ,the best way is to change wet  
clothes as soon as possible1 or to keep 
in motion till they be dry1 but by no   
means to sit or lie down4 ,early habits 
may indeed inure people to wet clothes  
and wet feet without any danger1 but    
persons of a delicate constitution      
cannot be too careful4 ,perspiration is 
often obstructed by other means1 but it 
is in all cases attended with           
considerable danger4 ,sudden transitions
 from heat to cold1 drinking freely of  
cold water after being heated with      
violent exercise1 sitting near an open  
window when the room is hot1 plunging   

into cold water in a state of           
perspiration1 or going into the cold air
 immediately after sitting in a warm    
room1 are among the various means by    
which the health of thousands is        
constantly ruined2 and more die of colds
 than are killed by plagues1 or slain in
 battle4   ,,eve',s ,,pudding4 ,grate   
three quarters of a pound of bread2 mix 
it with the same quantity of shred suet1
 the same of apples1 and also of        
currants4 ,mix with these the whole of  
four eggs1 and the rind of half a lemon 
shred fine4 ,put it into a shape1 and   
boil it three hours4 ,serve with pudding
 sauce1 the juice of half a lemon1 and a
 little nutmeg4   ,,exercise4 ,whether  
man were originally intended for labour 
or not1 it is evident from the human    
structure1 that exercise is not less    
necessary than food1 for the            
preservation of health4 ,it is generally
 seen among the labouring part of the   
community1 that industry places them    
above want1 and activity serves them    

instead of physic4 ,it seems to be the  
established law of the animal creation1 
that without exercise no creature should
 enjoy health1 or be able to find       
subsistence4 ,every creature1 except    
man1 takes as much of it as is          
necessary3 he alone deviates from this  
original law1 and suffers accordingly4  
,weak nerves1 and glandular             
obstructions1 which are now so common1  
are the constant companions of          
inactivity4 ,we seldom hear the active  
or laborious complain of nervous        
diseases3 indeed many have been cured of
 them by being reduced to the necessity 
of labouring for their own support4     
,this shews the source from which such  
disorders flow1 and the means by which  
they may be prevented4 ,it is evident   
that health cannot be enjoyed where the 
perspiration is not duly carried on2 but
 that can never be the case where       
exercise is neglected4 ,hence it is that
 the inactive are continually           
complaining of pains of the stomach1    

flatulencies1 and various other         
disorders which cannot be removed by    
medicine1 but might be effectually cured
 by a course of vigorous exercise4 ,but 
to render this in the highest degree    
beneficial1 it should always be taken in
 the open air1 especially in the        
morning1 while the stomach is empty1 and
 the body refreshed with sleep4 ,the    
morning air braces and strengthens the  
nerves1 and in some measure answers the 
purpose of a cold bath4 ,every thing    
that induces people to sit still1 except
 it be some necessary employment1 ought 
to be avoided2 and if exercise cannot be
 had in the open air1 it should be      
attended to as far as possible within   
doors4 ,violent exertions however are no
 more to be recommended than inactivity2
 for whatever fatigues the body1        
prevents the benefit of exercise1 and   
tends to weaken rather than strengthen  
it4 ,fast walking1 immediately before or
 after meals1 is highly pernicious1 and 
necessarily accelerates the circulation 

of the blood1 which is attended with    
imminent danger to the head or brain4   
,on the other hand1 indolence not only  
occasions diseases1 and renders men     
useless to society1 but it is the parent
 of vice4 ,the mind1 if not engaged in  
some useful pursuit1 is constantly in   
search of ideal pleasures1 or impressed 
with the apprehension of some imaginary 
evil2 and from these sources proceed    
most of the miseries of mankind4 ,an    
active life is the best guardian of     
virtue1 and the greatest preservative of
 health4     ,f4   ,,facsimiles4 ,to    
produce a facsimile of any writing1 the 
pen should be made of glass enamel1 the 
point being small and finely polished1  
so that the part above the point may be 
large enough to hold as much or more ink
 than a common writing pen4 ,a mixture  
of equal parts of ,frankfort black1 and 
fresh butter1 is now to be smeared over 
sheets of paper1 and is to be rubbed off
 after a certain time4 ,the paper thus  
smeared is to be pressed for some hours1

 taking care to have sheets of blotting 
paper between each of the sheets of     
black paper4 ,when fit for use1 writing 
paper is put between sheets of blackened
 paper1 and the upper sheet is to be    
written on1 with common ink1 by the     
glass or enamel pen4 ,by this method1   
not only the copy is obtained on which  
the pen writes1 but also two or more1   
made by means of the blackened paper4   
,,family ,,pies4 ,to make a plain trust 
for pies to be eaten hot1 or for fruit  
puddings1 cut some thin slices of beef  
suet1 lay them in some flour1 mix it    
with cold water1 and roll it till it is 
quite soft4 ,or make a paste of half a  
pound of butter or lard1 and a pound and
 a half of flour4 ,mix it with water1   
work it up1 roll it out twice1 and cover
 the dish with it4   ,,family ,,wine4   
,an excellent compound wine1 suited to  
family use1 may be made of equal parts  
of red1 white1 and black currants1 ripe 
cherries and raspberries1 well bruised1 
and mixed with soft water1 in the       

proportion of four pounds of fruit to   
one gallon of water4 ,when strained and 
pressed1 three pounds of moist sugar are
 to be added to each gallon of liquid4  
,after standing open for three days1    
during which it is to be stirred        
frequently1 it is to be put into a      
barrel1 and left for a fortnight to     
work1 when a ninth part of brandy is to 
be added1 and the whole bunged down4 ,in
 a few months it will be a most         
excellent wine4   ,,fatting ,,fowls4    
,chickens or fowls may be fatted in four
 or five days1 by setting some rice over
 the fire with skimmed milk1 as much as 
will serve for one day4 ,let it boil    
till the rice is quite swelled1 and add 
a tea-spoonful of sugar4 ,feed them     
three times a day1 in common pans1      
giving them only as much as will quite  
fill them at once4 ,before they are fed 
again1 set the pans in water1 that no   
sourness may be conveyed to the fowls1  
as that would prevent their fattening4  
,let them drink clean water1 or the milk

 of the rice2 but when rice is given    
them1 after being perfectly soaked1 let 
as much of the moisture as possible be  
drawn from it4 ,by this method the flesh
 will have a clean whiteness1 which no  
other food gives2 and when it is        
considered how far a pound of rice will 
go1 and how much time is saved by this  
mode1 it will be found nearly as cheap  
as any other food1 especially if it is  
to be purchased4 ,the chicken pen should
 be cleaned every day1 and no food given
 for sixteen hours before poultry is to 
be killed4   ,,fawn4 ,a fawn1 like a    
sucking pig1 should be dressed almost as
 soon as it is killed4 ,when very young1
 it is trussed1 stuffed1 and spitted the
 same as a hare4 ,but they are better   
eating when of the size of a house lamb1
 and then roasted in quarters3 the hind 
quarter is most esteemed4 ,the meat must
 be put down to a very quick fire1 and  
either basted all the time it is        
roasting1 or be covered with sheets of  
fat bacon4 ,when done1 baste it with    

butter1 and dredge it with a little salt
 and flour1 till a nice froth is set    
upon it4 ,serve it up with venison      
sauce4 ,if a fawn be half roasted as    
soon as received1 and afterwards made   
into a hash1 it will be very fine4      
,,fear4 ,sudden fear1 or an unexpected  
fright1 often produces epileptic fits1  
and other dangerous disorders4 ,many    
young people have lost their lives or   
their senses by the foolish attempts of 
producing violent alarm1 and the mind   
has been thrown into such disorders as  
never again to act with regularity4 ,a  
settled dread and anxiety not only      
dispose the body to diseases1 but often 
render those diseases fatal1 which a    
cheerful mind would overcome2 and the   
constant dread of some future evil1 has 
been known to bring on the very evil    
itself4 ,a mild and sympathizing        
behaviour towards the afflicted will do 
them more good than medicine1 and he is 
the best physician and the best friend  
who administers the consolation of hope4

   ,,feathers4 ,where poultry is usually
 sold ready picked1 the feathers which  
occasionally come in small quantities   
are neglected2 but care should be taken 
to put them into a clean tub1 and as    
they dry to change them into paper bags1
 in small quantities4 ,they should hang 
in a dry kitchen to season2 fresh ones  
must not be added to those in part      
dried1 or they will occasion a musty    
smell1 but they should go through the   
same process4 ,in a few months they will
 be fit to add to beds1 or to make      
pillows1 without the usual mode of      
drying them in a cool oven1 which may be
 pursued if they are wanted before five 
or six months4   ,,feathers ,,cleaned4  
,in order to clear feathers from animal 
oil1 dissolve a pound of quick lime in a
 gallon of clear water2 and pour off the
 clear lime-water for use1 at the time  
it is wanted4 ,put the feathers to be   
cleaned in a tub1 and add to them a     
sufficient quantity of the clear        
lime-water1 so as to cover them about   

three inches4 ,the feathers1 when       
thoroughly moistened1 will sink down1   
and should remain in the lime-water for 
three or four days2 after which1 the    
foul liquor should be separated from    
them by laying them on a sieve4 ,they   
are afterwards to be washed in clean    
water1 and dried on nets1 the meshes    
being about the same fineness as those  
of cabbage nets4 ,they must be shaken   
from time to time on the nets2 as they  
dry1 they will fall through the meshes1 
and are to be collected for use4 ,the   
admission of air will be serviceable in 
the drying1 and the whole process may be
 completed in about three weeks4 ,the   
feathers1 after being thus prepared1    
want nothing farther than beating1 to be
 used either for beds1 bolsters1        
pillows1 or cushions4   ,,feet4 ,to     
prevent corns from growing on the feet1 
wear easy shoes1 and bathe the feet     
often in lukewarm water1 with a little  
salt and potash dissolved in it4 ,the   
corn itself may be completely destroyed 

by rubbing it daily with a little       
caustic solution of potash1 till a soft 
and flexible skin is formed4 ,for       
chilblains1 soak the feet in warm bran  
and water and rub them well with flour  
of mustard4 ,this should be done before 
the chilblains begin to break4          
,,fennel ,,sauce4 ,boil fennel and      
parsley1 tied together in a bunch2 chop 
it small1 and stir it up with melted    
butter4 ,this sauce is generally eaten  
with mackarel4   ,,fever ,,drink4 ,to   
make a refreshing drink in a fever1 put 
into a stone jug a little tea sage1 two 
sprigs of balm1 and a small quantity of 
wood sorrel1 having first washed and    
dried them4 ,peel thin a small lemon1   
and clear from the white2 slice it1 and 
put in a bit of the peel4 ,then pour in 
three pints of boiling water1 sweeten1  
and cover it close4--,another drink4    
,wash extremely well an ounce of pearl  
barley2 shift it twice1 then put to it  
three pints of water1 an ounce of sweet 
almonds beaten fine1 and a bit of lemon 

peel4 ,boil the liquor smooth1 put in a 
little syrup of lemons1 and             
capillaire4--,another way is to boil    
three pints of water with an ounce and a
 half of tamarinds1 three ounces of     
currants1 and two ounces of stoned      
raisins1 till nearly a third is         
consumed4 ,strain it on a bit of lemon  
peel1 which should be removed in the    
course of an hour1 or it will infuse a  
bitter taste4   ,,fillet ,,of ,,veal4   
,stuff it well under the udder1 at the  
bone1 and quite through to the shank4   
,put it into the oven1 with a pint of   
water under it1 till it comes to a fine 
brown4 ,then put it in a stewpan with   
three pints of gravy1 and stew it quite 
tender4 ,add a tea-spoonful of lemon    
pickle1 a large spoonful of browning1   
one of ketchup1 and a little cayenne2   
thicken it with a bit of butter rolled  
in flour4 ,put the veal in a dish1      
strain the gravy over it1 and lay round 
it forcemeat balls4 ,garnish with pickle
 and lemon4   ,,fine ,,cake4 ,to make an

 excellent cake1 rub two pounds of fine 
dry flour with one of butter1 washed in 
plain and then in rose water4 ,mix with 
it three spoonfuls of yeast1 in a little
 warm milk and water4 ,set it to rise an
 hour and a half before the fire1 and   
then beat into it two pounds of         
currants1 carefully washed and picked1  
and one pound of sifted sugar4 ,add four
 ounces of almonds1 six ounces of stoned
 raisins chopped fine1 half a nutmeg1   
cinnamon1 allspice1 and a few cloves1   
the peel of a lemon shred very fine1 a  
glass of wine1 one of brandy1 twelve    
yolks and whites of eggs beat           
separately1 with orange1 citron1 and    
lemon4 ,beat them up well together1     
butter the pan1 and bake in a quick     
oven4--,to make a still finer cake1 wash
 two pounds and a half of fresh butter  
in water first1 and then in rose water1 
and beat the butter to a cream4 ,beat up
 twenty eggs1 yolks and whites1         
separately1 half an hour each4 ,have    
ready two pounds and a half of the      

finest flour well dried and kept hot1   
likewise a pound and a half of loaf     
sugar pounded and sifted1 an ounce of   
spice in very fine powder1 three pounds 
of currants nicely cleaned and dry1 half
 a pound of almonds blanched1 and three 
quarters of a pound of sweetmeats cut   
small4 ,let all be kept by the fire1 and
 mix the dry ingredients4 ,pour the eggs
 strained to the butter1 mix half a     
glass of sweet wine with a full glass of
 brandy1 and pour it to the butter and  
eggs1 mixing them well together4 ,add   
the dry ingredients by degrees1 and beat
 them together thoroughly for a great   
length of time4 ,having prepared and    
stoned half a pound of jar raisins1     
chopped as fine as possible1 mix them   
carefully1 so that there shall be no    
lumps1 and add a tea-cupful of orange   
flower water4 ,beat the ingredients     
together a full hour at least4 ,have a  
hoop well buttered1 or a tin or copper  
cake-pan2 take a white paper1 doubled   
and buttered1 and put in the pan round  

the edge1 if the cake batter fill it    
more than three parts1 for space should 
be allowed for rising4 ,bake it in a    
quick oven3 three hours will be         
requisite4   ,,fine ,,crust4 ,for orange
 cheesecakes1 or sweetmeats1 when       
intended to be particularly nice1 the   
following fine crust may be prepared4   
,dry a pound of the finest flour and mix
 with it three ounces of refined sugar4 
,work up half a pound of butter with the
 hand till it comes to a froth1 put the 
flour into it by degrees1 adding the    
yolks of three and the whites of two    
eggs1 well beaten and strained4 ,if too 
thin1 add a little flour and sugar to   
make it fit to roll4 ,line some         
pattipans1 and fill them3 a little more 
than fifteen minutes will bake them4    
,beat up some refined sugar with the    
white of an egg1 as thick as possible1  
and ice the articles all over as soon as
 they are baked4 ,then return them to   
the oven to harden1 and serve them up   
cold1 with fresh butter4 ,salt butter   

will make a very fine flaky crust1 but  
if for mince pies1 or any sweet things1 
it should first be washed4   ,,fire     
,,arms4 ,the danger of improperly       
loading fire arms chiefly arises from   
not ramming the wadding close to the    
powder2 and then when a fowling-piece is
 discharged1 it is very likely to burst 
in pieces4 ,this circumstance1 though   
well known1 is often neglected1 and     
various accidents are occasioned by it4 
,hence when a screw barrel pistol is to 
be loaded1 care should be taken that the
 cavity for the powder be entirely      
filled with it1 so as to leave no space 
between the powder and the ball4 ,for   
the same reason1 if the bottom of a     
large tree is to be shivered with       
gunpowder1 a space must be left between 
the charge and the wadding1 and the     
powder will tear it asunder4 ,but       
considering the numerous accidents that 
are constantly occurring1 from the      
incautious use of fire arms1 the utmost 
care should be taken not to place them  

within the reach of children or of      
servants1 and in no instance to lay them
 up without previously drawing the      
charge4   ,,fire ,,irons4 ,to preserve  
them from rust1 when not in use1 they   
should be wrapped up in baize1 and kept 
in a dry place4 ,or to preserve them    
more effectually1 let them be smeared   
over with fresh mutton suet1 and dusted 
with unslaked lime1 pounded and tied up 
in muslin4 ,irons so prepared will keep 
many months4 ,use no oil for them at any
 time1 except a little salad oil1 there 
being water in all other1 which would   
soon produce rust4   ,,firmity4 ,to make
 ,somersetshire firmity1 boil a quart of
 fine wheat1 and add by degrees two     
quarts of new milk4 ,pick and wash four 
ounces of currants1 stir them in the    
jelly1 and boil them together till all  
is done4 ,beat the yolks of three eggs1 
and a little nutmeg1 with two or three  
spoonfuls of milk1 and add to the       
boiling4 ,sweeten the whole1 and serve  
it in a deep dish1 either warm or cold4 

,,fish4 ,in dressing fish of any kind   
for the table1 great care is necessary  
in cleaning it4 ,it is a common error to
 wash it too much1 and by this means the
 flavour is diminished4 ,if the fish is 
to be boiled1 after it is cleaned1 a    
little salt and vinegar should be put   
into the water1 to give it firmness4    
,codfish1 whiting1 and haddock1 are far 
better if a little salted1 and kept a   
day2 and if the weather be not very hot1
 they will be good two days4 ,when fish 
is cheap and plentiful1 and a larger    
quantity is purchased than is           
immediately wanted1 it would be proper  
to pot or pickle such as will bear it1  
or salt and hang it up1 or fry it a     
little1 that it may serve for stewing   
the next day4 ,fresh water fish having  
frequently a muddy smell and taste1     
should be soaked in strong salt and     
water1 after it has been well cleaned4  
,if of a sufficient size1 it may be     
scalded in salt and water1 and          
afterwards dried and dressed4 ,fish     

should be put into cold water1 and set  
on the fire to do very gently1 or the   
outside will break before the inner part
 is done4 ,crimp fish is to be put into 
boiling water2 and when it boils up1    
pour in a little cold water to check    
extreme heat1 and simmer it a few       
minutes4 ,the fish plate on which it is 
done1 may be drawn up1 to see if it be  
ready1 which may be known by its easily 
separating from the bone4 ,it should    
then be immediately taken out of the    
water1 or it will become woolly4 ,the   
fish plate should be set crossways over 
the kettle1 to keep hot for serving2 and
 a clean cloth over the fish1 to prevent
 its losing its colour4 ,small fish     
nicely fried1 covered with egg and      
crumbs1 make a dish far more elegant    
than if served plain4 ,great attention  
is required in garnishing fish1 by using
 plenty of horseradish1 parsley1 and    
lemon4 ,when well done1 and with very   
good sauce1 fish is more attended to    
than almost any other dish4 ,the liver  

and roe should be placed on the dish in 
order that they may be distributed in   
the course of serving4--,if fish is to  
be fried or broiled1 it must be dried in
 a nice soft cloth1 after it is well    
cleaned and washed4 ,if for frying1     
smear it over with egg1 and sprinkle on 
it some fine crumbs of bread4 ,if done a
 second time with the egg and bread1 the
 fish will look so much the better4 ,put
 on the fire a stout fryingpan1 with a  
large quantity of lard or dripping      
boiling hot1 plunge the fish into it1   
and let it fry tolerably quick1 till the
 colour is of a fine brown yellow4 ,if  
it be done enough before it has obtained
 a proper degree of colour1 the pan must
 be drawn to the side of the fire4 ,take
 it up carefully1 and either place it on
 a large sieve turned upwards1 and to be
 kept for that purpose only1 or on the  
under side of a dish to drain4 ,if      
required to be very nice1 a sheet of    
writing paper must be placed to receive 
the fish1 that it may be free from all  

grease2 it must also be of a beautiful  
colour1 and all the crumbs appear       
distinct4 ,the same dripping1 adding a  
little that is fresh1 will serve a      
second time4 ,butter gives a bad colour1
 oil is the best1 if the expense be no  
objection4 ,garnish with a fringe of    
fresh curled parsley4 ,if fried parsley 
be used1 it must be washed and picked1  
and thrown into fresh water2 when the   
lard or dripping boils1 throw the       
parsley into it immediately from the    
water1 and instantly it will be green   
and crisp1 and must be taken up with a  
slice4--,if fish is to be broiled1 it   
must be seasoned1 floured1 and laid on a
 very clean gridiron1 which when hot1   
should be rubbed with a bit of suet1 to 
prevent the fish from sticking4 ,it must
 be broiled over a very clear fire1 that
 it may not taste smoky2 and not too    
near1 that it may not be scorched4      
,,fish ,,gravy4 ,skin two or three eels1
 or some flounders2 gut and wash them   
very clean1 cut them into small pieces1 

and put them into a saucepan4 ,cover    
them with water1 and add a little crust 
of toasted bread1 two blades of mace1   
some whole pepper1 sweet herbs1 a piece 
of lemon peel1 an anchovy or two1 and a 
tea-spoonful of horse-radish4 ,cover the
 saucepan close1 and let it simmer2 then
 add a little butter and flour1 and boil
 with the above4   ,,fish ,,pie4 ,to    
make a fine fish pie1 boil two pounds of
 small eels4 ,cut the fins quite close1 
pick off the flesh1 and return the bones
 into the liquor1 with a little mace1   
pepper1 salt1 and a slice of onion4     
,then boil it till it is quite rich1 and
 strain it4 ,make forcemeat of the      
flesh1 with an anchovy1 a little        
parsley1 lemon peel1 salt1 pepper1 and  
crumbs1 and four ounces of butter       
warmed4 ,lay it at the bottom of the    
dish3 then take the flesh of soles1     
small cod1 or dressed turbot1 and rub it
 with salt and pepper4 ,lay this on the 
forcemeat1 pour on the gravy1 and bake  
it4 ,if cod or soles are used1 the skin 

and fins must be taken off4   ,,fish    
,,sauce4 ,put into a very nice tin      
saucepan a pint of port wine1 a gill of 
mountain1 half a pint of fine walnut    
ketchup1 twelve anchovies with the      
liquor that belongs to them1 a gill of  
walnut pickle1 the rind and juice of a  
large lemon1 four or five shalots1 a    
flavour of cayenne1 three ounces of     
scraped horse-radish1 three blades of   
mace1 and two tea-spoonfuls of made     
mustard4 ,boil it all gently1 till the  
rawness goes off1 and put it into small 
bottles for use4 ,cork them very close  
and seal the top4--,or chop two dozen of
 anchovies not washed1 and ten shalots1 
and scrape three spoonfuls of           
horseradish4 ,then add ten blades of    
mace1 twelve cloves1 two sliced lemons1 
half a pint of anchovy liquor1 a quart  
of hock or ,rhenish wine1 and a pint of 
water4 ,boil it down to a quart1 and    
strain it off4 ,when cold1 add three    
large spoonfuls of walnut ketchup1 and  
put the sauce into small bottles well   

corked4--,to make fish sauce without    
butter1 simmer very gently a quarter of 
a pint of vinegar1 and half a pint of   
soft water1 with an onion4 ,add four    
cloves1 and two blades of mace1 slightly
 bruised1 and half a tea-spoonful of    
black pepper4 ,when the onion is quite  
tender1 chop it small with two          
anchovies1 and set the whole on the fire
 to boil for a few minutes1 with a      
spoonful of ketchup4 ,prepare in the    
mean time the yolks of three fresh eggs1
 well beaten and strained1 and mix the  
liquor with them by degrees4 ,when all  
are well mixed1 set the saucepan over a 
gentle fire1 keeping a bason in one     
hand1 to toss the sauce to and fro in1  
and shake the saucepan over the fire1   
that the eggs may not curdle4 ,do not   
let it boil1 only make the sauce hot    
enough to give it the thickness of      
melted butter4--,fish sauce  la         
,craster1 is made in the following      
manner4 ,thicken a quarter of a pound of
 butter with flour1 and brown it4 ,add a

 pound of the best anchovies cut small1 
six blades of pounded mace1 ten cloves1 
forty corns of black pepper and         
allspice1 a few small onions1 a faggot  
of sweet herbs1 consisting of savoury1  
thyme1 basil1 and knotted marjoram1 also
 a little parsley1 and sliced           
horse-radish4 ,on these pour half a pint
 of the best sherry1 and a pint and a   
half of strong gravy4 ,simmer all gently
 for twenty minutes1 then strain it     
through a sieve1 and bottle it for use4 
,the way of using it is1 to boil some of
 it in the butter while melting4        
,,flannels4 ,in order to make flannels  
keep their colour and not shrink1 put   
them into a pail1 and pour on boiling   
water4 ,let them lie till cold1 before  
they are washed4   ,,flat ,,beer4 ,much 
loss is frequently sustained from beer  
growing flat1 during the time of        
drawing4 ,to prevent this1 suspend a    
pint or more of ground malt in it1 tied 
up in a large bag1 and keep the bung    
well closed4 ,the beer will not then    

become vapid1 but rather improve the    
whole time it is in use4   ,,flat       
,,cakes4 ,mix two pounds of flour1 one  
pound of sugar1 and one ounce of        
carraways1 with four or five eggs1 and a
 few spoonfuls of water4 ,make all into 
a stiff paste1 roll it out thin1 cut it 
into any shape1 and bake on tins lightly
 floured4 ,while baking1 boil to a thin 
syrup a pound of sugar in a pint of     
water4 ,when both are hot1 dip each cake
 into the syrup1 and place them on tins 
to dry in the oven for a short time4    
,when the oven is a little cooler1      
return them into it1 and let them remain
 there four or five hours4 ,cakes made  
in this way will keep good for a long   
time4   ,,flat ,,fish4 ,flounders1      
plaice1 soles1 and other kinds of flat  
fish1 are good boiled4 ,cut off the     
fins1 draw and clean them well1 dry them
 with a cloth1 and boil them in salt and
 water4 ,when the fins draw out easily1 
they are done enough4 ,serve them with  
shrimp1 cockle1 or mustard sauce1 and   

garnish with red cabbage4               
,,flatulency4 ,wind in the stomach1     
accompanied with pain1 is frequently    
occasioned by eating flatulent          
vegetables1 or fat meat1 with large     
draughts of beverage immediately        
afterwards1 which turn rancid on the    
stomach2 and of course1 these ought to  
be avoided4 ,hot tea1 turbid beer1 and  
feculent liquors will have the same     
effect4 ,a phlegmatic constitution1 or  
costiveness1 will render the complaint  
more frequent and painful4 ,gentle      
laxatives and a careful diet are the    
best remedy2 but hot aromatics and      
spirituous liquors should be avoided4   
,,fleas4 ,want of cleanliness remarkably
 contributes to the production of these 
offensive insects4 ,the females of this 
tribe deposit their eggs in damp and    
filthy places1 within the crevices of   
boards1 and on rubbish1 when they emerge
 in the form of fleas in about a month4 
,cleanliness1 and frequent sprinkling of
 the room with a simple decoction of    

wormwood1 will soon exterminate the     
whole breed of these disagreeable       
vermin2 and the best remedy to expel    
them from bed clothes is a bag filled   
with dry moss1 the odour of which is to 
them extremely offensive4 ,fumigation   
with brimstone1 or the fresh leaves of  
pennyroyal sewed in a bag1 and laid in  
the bed1 will also have the desired     
effect4 ,dogs and cats may be           
effectually secured from the            
persecutions of these vermin1 by        
occasionally anointing their skin with  
sweet oil1 or oil of turpentine2 or by  
rubbing into their coats some ,scotch   
snuff4 ,but if they be at all mangy1 or 
their skin broken1 the latter would be  
very painful and improper4   ,,flies4   
,if a room be swarming with these       
noisome insects1 the most ready way of  
expelling them is to fumigate the       
apartment with the dried leaves of the  
gourd4 ,if the window be opened1 the    
smoke will instantly drive them out3 or 
if the room be close1 it will suffocate 

them4 ,but in the latter case1 no person
 should remain within doors1 as the fume
 is apt to occasion the headache4       
,another way is to dissolve two drams of
 the extract of quassia in half a pint  
of boiling water2 and1 adding a little  
sugar or syrup1 pour the mixture upon   
plates4 ,the flies are extremely partial
 to this enticing food1 and it never    
fails to destroy them4 ,camphor placed  
near any kind of provision will protect 
it from the flies4   ,,flip4 ,to make a 
quart of flip1 put the ale on the fire  
to warm1 and beat up three or four eggs1
 with four ounces of moist sugar4 ,add a
 tea-spoonful of grated nutmeg or       
ginger1 and a quartern of good old rum  
or brandy4 ,when the ale is nearly      
boiling1 put it into one pitcher1 and   
the rum and eggs into another3 turn it  
from one pitcher to another1 till it is 
as smooth as cream4   ,,floating        
,,island4 ,mix three half pints of thin 
cream with a quarter of a pint of raisin
 wine1 a little lemon juice1 orange     

flower water1 and sugar4 ,put it into a 
dish for the middle of the table1 and   
lay on with a spoon the following froth 
ready prepared4 ,sweeten half a pound of
 raspberry or currant jelly1 add to it  
the whites of four eggs beaten1 and beat
 up the jelly to a froth1 until it will 
take any form you please4 ,it should be 
raised high1 to represent a castle or a 
rock4--,another way4 ,scald a codlin    
before it be ripe1 or any other sharp   
apple1 and pulp it through a sieve4     
,beat the whites of two eggs with sugar1
 and a spoonful of orange flower water2 
mix in the pulp by degrees1 and beat all
 together till it produces a large      
quantity of froth4 ,serve it on a       
raspberry cream1 or colour the froth    
with beet root1 raspberry1 or currant   
jelly1 and set it on a white cream1     
which has already been flavoured with   
lemon1 sugar1 and raisin wine4 ,the     
froth may also be laid on a custard4    
,,floor ,,cloths4 ,the best are such as 
are painted on a fine cloth1 well       

covered with colour1 and where the      
flowers do not rise much above the      
ground1 as they wear out first4 ,the    
durability of the cloth will depend much
 on these two particulars1 but more     
especially on the time it has been      
painted1 and the goodness of the        
colours4 ,if they have not been allowed 
sufficient space for becoming thoroughly
 hardened1 a very little use will injure
 them3 and as they are very expensive   
articles1 care is necessary in          
preserving them4 ,it answers to keep    
them some time before they are used1    
either hung up in a dry airy place1 or  
laid down in a spare room4 ,when taken  
up for the winter1 they should be rolled
 round a carpet roller1 and care taken  
not to crack the paint by turning in the
 edges too suddenly4 ,old carpets answer
 quite well1 painted and seasoned some  
months before they are laid down4 ,if   
intended for passages1 the width must be
 directed when they are sent to the     
manufactory1 as they are cut before     

painting4   ,,floor ,,cloths ,,cleaned4 
,sweep them first1 then wipe them with a
 flannel2 and when the dust and spots   
are removed1 rub with a wax flannel1 and
 dry them with a plain one4 ,use but    
little wax1 and rub only with the latter
 to give a little smoothness1 or it will
 make the floor cloth slippery1 and     
endanger falling4 ,washing now and then 
with milk1 after the above sweeping and 
dry rubbing1 will give as good an       
appearance1 and render the floor cloths 
less slippery4   ,,flounders4 ,these are
 both sea and river fish3 the ,thames   
produces the best4 ,they are in season  
from ,january to ,march1 and from ,july 
to ,september4 ,their flesh should be   
thick and firm1 and their eyes bright3  
they very soon become flabby and bad4   
,before they are dressed1 they should be
 rubbed with salt inside and out1 and   
lie two hours to acquire firmness4 ,then
 dip them in eggs1 cover with grated    
bread1 and fry them4   ,,flour4 ,good   
wheat flour may be known by the quantity

 of glutinous matter it contains1 and   
which will appear when kneaded into     
dough4 ,for this purpose take four      
ounces of fine flour1 mix it with water1
 and work it together till it forms a   
thick paste4 ,the paste is then to be   
well washed and kneaded with the hands  
under the water1 and the water to be    
renewed till it ceases to become white  
by the operation4 ,if the flour be      
sound1 the paste which remains will be  
glutinous and elastic1 and brittle after
 it has been baked4--,adulterated meal  
and flour are generally whiter and      
heavier than the good1 and may be       
detected in a way similar to that       
already mentioned1 under the article    
,,adulterations4 ,or pour boiling water 
on some slices of bread1 and drop on it 
some spirits of vitriol4 ,put them in   
the flour2 and if it contain any        
quantity of whiting1 chalk1 or lime1 a  
fermentation will ensue4 ,vitriol alone1
 dropped on adulterated bread or flour1 
will produce a similar                  

effect4--,american flour requires nearly
 twice as much water to make it into    
bread as is used for ,english flour1 and
 therefore it is more profitable4       
,fourteen pounds of ,american flour will
 make twenty-one pounds and a half of   
bread1 while the best sort of ,english  
flour produces only eighteen pounds and 
a half4   ,,flour ,,caudle4 ,into five  
large spoonfuls of pure water1 rub      
smooth one dessert-spoonful of fine     
flour4 ,set over the fire five spoonfuls
 of new milk1 and put into it two pieces
 of sugar4 ,the moment it boils1 pour   
into it the flour and water1 and stir it
 over a slow fire twenty minutes4 ,it is
 a nourishing and gently astringent     
food1 and excellent for children who    
have weak bowels4   ,,flower ,,garden4  
,the pleasures of the garden are ever   
various1 ever new2 and in every month of
 the year some attention is demanded1   
either in rearing the tender plant1 in  
preparing the soil for its reception1 or
 protecting the parent root from the    

severity of the winter's blast4         
,ranunculuses1 anemones1 tulips1 and    
other bulbous roots1 if not taken up1   
will be in great danger from the frost1 
and their shoots in the spring will     
either be impaired1 or totally          
destroyed4----,,january4 ,cover the     
flower beds with wheat straw1 to protect
 them from the cold2 but where the      
shoots begin to appear1 place behind    
them a reed edge1 sloping three feet    
forward4 ,a mat is to be let down from  
the top in severe weather1 and taken up 
when it is mild4 ,this will preserve    
them1 without making them weak or       
sickly4 ,the beds and boxes of seedling 
flowers should also be covered1 and the 
fence removed when the weather is mild4 
,clean the auricula plants1 pick off    
dead leaves1 and scrape away the surface
 of the mould4 ,replenish them with some
 that is fine and fresh1 set the pots up
 to the brim in the mould of a dry bed1 
and place behind them a reed edging4    
,cover carnation plants from wet1 and   

defend them from mice and               
sparrows4----,,february4 ,make hotbeds  
for annual flowers1 of the dung reserved
 for that purpose1 and sow them upon a  
good thickness of mould1 laid regularly 
over the dung4 ,transplant perennial    
flowers1 and hardy shrubs1 ,canterbury  
bells1 lilacs1 and the like4 ,break up  
and new lay the gravel walks4 ,weed1    
rake1 and clean the borders2 and where  
the box of the edging is decayed1 make  
it up with a fresh plantation4 ,sow     
auricula and polyanthus seeds in boxes1 
made of rough boards six inches deep1   
with holes at the bottom to run off the 
water4 ,fill the boxes with light mould1
 scatter the seeds thinly over the      
surface1 sift some more mould over them 
about a quarter of an inch thick1 and   
place them where they may enjoy the     
morning sun4 ,plant out carnations into 
pots for flowering4----,,march4 ,watch  
the beds of tender flowers1 and throw   
mats over them1 supported by hoops1 in  
hard weather4 ,continue transplanting   

all the perennial fibrous rooted        
flowers1 such as golden-rods1 and       
sweet-williams4 ,dig up the earth with a
 shovel about those which were planted  
in autumn1 and clean the ground between 
them4 ,all the pots of flowering plants 
must now be dressed4 ,pick off dead     
leaves1 remove the earth at the top1 and
 put fresh instead2 then give them a    
gentle watering1 and set them in their  
places for flowering4 ,be careful that  
the roots are not wounded1 and repeat   
the watering once in three days4 ,the   
third week in ,march is the time to sow 
sweet peas1 poppies1 catchflies1 and all
 the hardy annual plants4 ,the last week
 is proper for transplanting evergreens1
 and a showery day should be chosen for 
the purpose4 ,hotbeds should now be     
made1 to receive the seedlings of annual
 flowers raised in the former           
bed4----,,april4 ,tie up to sticks the  
stalks of tall flowers1 cut the sticks  
about two feet long1 thrust them eight  
inches into the ground1 and hide them   

among the leaves4 ,clean and rake the   
ground between them4 ,take off the slips
 of auriculas1 and plant them out       
carefully for an increase4 ,transplant  
perennial flowers and evergreens1 as in 
the former months2 take up the roots of 
colchichams1 and other autumnal bulbous 
plants4 ,sow ,french honeysuckles1      
wallflowers1 and other hardy plants1    
upon the natural ground1 and the more   
tender sorts on hotbeds4 ,transplant    
those sown last month1 into the second  
hotbed4 ,sow carnations and pinks on the
 natural ground1 and on open            
borders4----,,may4 ,when the leaves of  
sowbreads are decayed1 take up the      
roots1 and lay them by carefully till   
the time of planting4 ,take up the      
hyacinth roots which have done          
flowering1 and lay them sideways in a   
bed of dry rich mould1 leaving the stems
 and leaves to die away3 this will      
greatly strengthen the roots4 ,roll the 
gravel walks carefully and frequently1  
and keep the grass clean mowed4 ,clean  

all the borders from weeds1 take off the
 straggling branches from the large     
flowering plants1 and train them up in a
 handsome shape4 ,plant out ,french and 
,african marigolds from the hotbeds1    
with other autumnals1 the last week of  
this month1 choosing a cloudy warm day4 
,tie up the stalks of carnations1 pot   
the tender annuals1 such as balsams and 
amaranths1 and set them in a hotbed     
frame1 till summer is more advanced for 
planting them in the open               
ground4----,,june4 ,choose the evening  
of a mild showery day1 and plant out    
into the open ground1 the tender annuals
 hitherto kept in pots in the hotbed    
frame4 ,they must be carefully loosened 
from the sides of the pot1 and taken out
 with all the mould about them2 a large 
hole must be opened for each1 to set    
them upright in it2 and when settled in 
the ground by gentle watering1 they must
 be tied up to sticks4 ,let pinks1      
carnations1 and sweet-williams1 be laid 
this month for an increase4 ,let the    

layers be covered lightly1 and gently   
watered every other day4 ,spring flowers
 being now over1 and their leaves faded1
 the roots must be taken up1 and laid by
 for planting again at a proper season4 
,snow-drops1 winter-aconite1 and such   
sorts1 are to be thus managed4 ,the     
hyacinth roots1 laid flat in the ground1
 must now be taken up1 and the dead     
leaves clipped off2 and when cleared    
from the mould1 they must be spread upon
 a mat in an airy room to dry1 and laid 
by for future planting4 ,tulip roots    
also must now be taken up1 as the leaves
 decay3 anemones and ranunculuses are   
treated in the same manner4 ,cut in     
three or four places1 the cups or poles 
of the carnations that are near blowing1
 that they may show regularly4 ,at the  
same time inoculate some of the fine    
kind of roses4----,,july4 ,clip box     
edgings1 cut and trim hedges1 look over 
all the borders1 clear them from weeds1 
and stir up the mould between the       
plants4 ,roll the gravel frequently1 and

 mow the grass plats4 ,inoculate roses  
and jasmines that require this kind of  
propagation1 and any of the other       
flowering shrubs4 ,gather the seeds of  
flowers intended to be propagated1 and  
lay them upon a shelf in an airy room in
 the pods4 ,when they are well hardened1
 tie them up in paper bags1 but do not  
take them out of the pods till they are 
wanted4 ,lay pinks and sweet-williams in
 the earth as formerly1 cut down the    
stalks of those plants which have done  
flowering1 and which are not kept for   
seed4 ,tie up with sticks such as are   
coming into flower1 as for the earlier  
kinds4 ,sow lupins1 larkspurs1 and      
similar sorts1 on dry warm borders1 to  
stand the winter1 and flower early next 
year4----,,august4 ,dig up a mellow     
border1 and draw lines at five inches   
distance1 lengthways and across4 ,in the
 centre of these squares1 plant the     
seedling polyanthuses1 one in each      
square4 ,in the same manner plant out   
the seedling auriculas4 ,shade them till

 they have taken root1 and water them   
once a day4 ,see whether the layers of  
sweet-williams1 carnations1 and such    
like1 have taken root2 transplant such  
as are rooted1 and give frequent gentle 
waterings to the others in order to     
promote it4 ,cut down the stalks of     
plants that have done flowering1 saving 
the seed that may be wanted1 as it      
ripens1 and water the tender annuals    
every evening4 ,sow anemones and        
ranunculuses1 tulip1 and narcissus seed4
 ,dig up a border for early tulip roots1
 and others for hyacinths1 anemones1 and
 ranunculuses4 ,sow annuals to stand    
through the winter1 and shift auriculas 
into fresh pots4----,,september4 ,during
 this month1 preparation should be made 
for the next season4 ,tear up the       
annuals that have done flowering1 and   
cut down such perennials as are past    
their beauty4 ,bring in other perennials
 from the nursery beds1 and plant them  
with care at regular distances4 ,take up
 the box edgings where they have        

outgrown their proper size1 and part and
 plant them afresh4 ,plant tulip and    
other flower roots1 slip polyanthuses1  
and place them in rich shady borders4   
,sow the seeds of flower de luce and    
crown imperial1 as also of auriculas and
 polyanthuses1 according to the method  
before recommended4 ,part off the roots 
of flower de luce1 piony1 and others of 
a similar kind4 ,in the last week       
transplant hardy flowering shrubs1 and  
they will be strong the next            
summer4----,,october4 ,let all the      
bulbous roots for spring flowering be   
put into the ground2 narcissus1 maragon1
 tulips1 and such ranunculuses and      
anemones as were not planted sooner4    
,transplant columbines1 monkshood1 and  
all kinds of fibrous rooted perennials4 
,place under shelter the auriculas and  
carnations that are in pots4 ,dig up a  
dry border1 and if not dry enough1 dig  
in some sand1 and set in the pots up to 
the brim4 ,place the reed fence sloping 
behind them1 and fasten a mat to its    

top1 that may be let down in bad        
weather4 ,take off the dead leaves of   
the auriculas1 before they are thus     
planted4 ,bring into the garden some    
fresh flowering shrubs1 wherever they   
may be wanted1 and at the end of the    
month prune some of the hardier         
kind4----,,november4 ,prepare a good    
heap of pasture ground1 with the turf   
among it1 to rot into mould for the     
borders4 ,transplant honeysuckles and   
spireas1 with other hardy flowering     
shrubs4 ,rake over the beds of seedling 
flowers1 and strew some peas straw over 
to keep out the frost4 ,cut down the    
stems of perennials which have done     
flowering1 pull up annuals that are     
spent1 and rake and clear the ground4   
,place hoops over the beds of           
ranunculuses and anemones1 and lay mats 
or cloths in readiness to draw over     
them1 in case of hard rains or frost4   
,clean up the borders in all parts of   
the garden1 and take care to destroy not
 only the weeds1 but all kinds of moss4 

,look over the seeds of those flowers   
which were gathered in summer1 to see   
that they are dry and sweet2 and prepare
 a border or two for the hardier kind1  
by digging and cleaning4----,,december4 
,during frost or cold rain1 draw the    
mats and cloths over the ranunculuses2  
give the anemones a little air in the   
middle of every tolerable day2 and as   
soon as possible1 uncover them all day1 
but draw on the mats at night4 ,throw up
 the earth where flowering shrubs are to
 be planted in the spring1 and turn it  
once a fortnight4 ,dig up the borders   
that are to receive flower roots in the 
spring1 and give them the advantage of a
 fallow1 by throwing up the ground in a 
ridge4 ,scatter over it a very little   
rotten dung from a melon bed1 and       
afterwards turn it twice during the     
winter4 ,examine the flowering shrubs1  
and prune them4 ,cut away all the dead  
wood1 shorten luxuriant branches1 and if
 any cross each other1 take away one4   
,leave them so that the air may have a  

free passage between them4 ,sift a      
quarter of an inch of good fresh mould  
over the roots of perennial flowers1    
whose stalks have been cut down1 and    
then rake over the borders4 ,this will  
give the whole an air of culture and    
good management1 which is always        
pleasing4   ,,flower ,,pots4 ,as flowers
 and plants should enjoy a free         
circulation of air to make them grow    
well1 sitting rooms are not very well   
adapted to the purpose1 unless they     
could be frequently ventilated by       
opening the doors and windows4 ,in every
 severe frost or damp weather1 moderate 
fires should be made in the rooms where 
the plants are placed1 and the shutters 
closed at night4 ,placing saucers under 
the pots1 and pouring water continually 
into them1 is highly improper3 it should
 be poured on the mould1 that it may    
filter through it1 and thereby refresh  
the fibres of the plant4 ,many kinds of 
annuals1 sown in ,march and the         
beginning of ,april1 may be transplanted

 into pots about the end of ,may1 and   
should be frequently watered till they  
have taken root4 ,if transplanted in the
 summer season1 the evening is the      
proper time1 and care must be taken not 
to break the fibres of the root4 ,when  
the plants are attacked by any kind of  
crawling insects1 the evil may be       
prevented by keeping the saucers full of
 water1 so as to form a river round the 
pot1 and rubbing some oil round the     
side4 ,oil is fatal to most kinds of    
insects1 and but few of them can endure 
it4   ,,flower ,,seeds4 ,when the seeds 
begin to ripen they should be supported 
with sticks1 to prevent their being     
scattered by the wind2 and in wet       
weather they should be removed to a dry 
place1 and rubbed out when convenient4  
,august is in general the proper time   
for gathering flower seeds1 but many    
kinds will ripen much sooner4 ,to       
ascertain whether the seed be fully     
ripe1 put a little of it into water3 if 
it be come to maturity1 it will sink to 

the bottom1 and if not it will swim upon
 the surface4 ,to preserve them for     
vegetation1 it is only necessary to wrap
 the seed up in cartridge paper1 pasted 
down and varnished over with gum1 or the
 white of an egg4 ,some kinds of seeds  
are best enclosed in sealing wax4       
,,flummery4 ,steep in cold water1 for a 
day and a night1 three large handfuls of
 very fine white oatmeal4 ,pour it off  
clear1 add as much more water1 and let  
it stand the same time4 ,strain it      
through a fine hair sieve1 and boil it  
till it is as thick as hasty pudding1   
stirring it well all the time4 ,when    
first strained1 put to it one large     
spoonful of white sugar1 and two of     
orange flower water4 ,pour it into      
shallow dishes1 and serve it up with    
wine1 cider1 and milk2 or it will be    
very good with cream and sugar4         
,,fomentations4 ,boil two ounces each of
 camomile flowers1 and the tops of      
wormwood1 in two quarts of water4 ,pour 
off the liquor1 put it on the fire      

again1 dip in a piece of flannel1 and   
apply it to the part as hot as the      
patient can bear it4 ,when it grows     
cold1 heat it up again1 dip in another  
piece of flannel1 apply it as the first1
 and continue changing them as often as 
they get cool1 taking care not to let   
the air get to the part affected when   
the flannel is changed4--,to relieve the
 toothache1 pain in the face1 or any    
other acute pain1 the following anodyne 
fomentation may be applied4 ,take two   
ounces of white poppy heads1 and half an
 ounce of elder flowers1 and boil them  
in three pints of water1 till it is     
reduced one third4 ,strain off the      
liquor1 and foment the part affected4   
,,food4 ,in the early ages of the world1
 mankind were chiefly supported by      
berries1 roots1 and such other          
vegetables as the earth produced of     
itself1 according to the original grant 
of the great ,proprietor of all things4 
,in later ages1 especially after the    
flood1 this grant was enlarged2 and man 

had recourse to animals1 as well as to  
vegetables artificially raised for their
 support1 while the art of preparing    
food has been brought to the highest    
degree of perfection4 ,vegetables are   
however1 with a few exceptions1 more    
difficult of digestion than animal food2
 but a due proportion of both1 with the 
addition of acids1 is the most conducive
 to health1 as well as agreeable to the 
palate4 ,animal as well as vegetable    
food may be rendered unwholesome by     
being kept too long2 and when offensive 
to the senses1 they become alike        
injurious to health4 ,diseased animals1 
and such as die of themselves1 ought    
never to be eaten4 ,such as are fed     
grossly1 stalled cattle and pigs1       
without any exercise1 do not afford food
 so nourishing or wholesome as others4  
,salt meat is not so easily digested as 
fresh provisions1 and has a tendency to 
produce putrid diseases1 especially the 
scurvy4 ,if vegetables and milk were    
more used1 there would be less scurvy1  

and fewer inflammatory fevers4 ,our food
 ought neither to be too moist1 nor too 
dry4 ,liquid food relaxes and renders   
the body feeble3 hence those who live   
much on tea1 and other watery diet1     
generally become weak1 and unable to    
digest solid food4 ,they are also liable
 to hysterics1 with a train of other    
nervous affections4 ,but if the food be 
too dry1 it disposes the body to        
inflammatory disorders1 and is equally  
to be avoided4 ,families would do well  
to prepare their own diet and drink1 as 
much as possible1 in order to render it 
good and wholesome4 ,bread in particular
 is so necessary a part of daily food1  
that too much care cannot be taken to   
see that it be made of sound grain duly 
prepared1 and kept from all unwholesome 
ingredients4 ,those who make bread for  
sale1 seek rather to please the eye than
 to promote health4 ,the best bread is  
that which is neither too coarse nor too
 fine1 well fermented1 and made of wheat
 flour1 or wheat and rye mixed together4

 ,good fermented liquors1 neither too   
weak nor too strong1 are to be          
preferred4 ,if too weak1 they require to
 be drunk soon1 and then they produce   
wind and flatulencies in the stomach4   
,if kept too long1 they turn sour1 and  
then become unwholesome4 ,on the other  
hand1 strong liquor1 by hurting the     
digestion1 tends to weaken and relax3 it
 also keeps up a constant fever1 which  
exhausts the spirits1 inflames the      
blood1 and disposes the body to         
numberless diseases4 ,beer1 cider1 and  
other family liquors1 should be of such 
strength as to keep till they are ripe1 
and then they should be used4 ,persons  
of a weak and relaxed habit should avoid
 every thing hard of digestion3 their   
diet requires to be light and           
nourishing1 and they should take        
sufficient exercise in the open air4    
,those who abound with blood1 should    
abstain from rich wines and highly      
nourishing food1 and live chiefly on    
vegetables4 ,corpulent persons ought    

frequently to use radish1 garlic1 or    
such things as promote perspiration4    
,their drink should be tea1 coffee1 or  
the like2 they ought also to take much  
exercise1 and but little sleep4 ,those  
who are of a thin habit1 should follow  
the opposite course4 ,such as are       
troubled with sour risings in the       
stomach1 should live chiefly on animal  
food2 and those who are afflicted with  
hot risings and heartburn1 should have a
 diet of acid vegetables4 ,persons of   
low spirits1 and subject to nervous     
disorders1 should avoid all flatulent   
food1 whatever is hard of digestion1 or 
apt to turn sour on the stomach4 ,their 
diet should be light1 cool1 and of an   
opening nature2 not only suited to the  
age and constitution1 but also to the   
manner of life4 ,a sedentary person     
should live more sparingly than one who 
labours hard without doors1 and those   
who are afflicted with any particular   
disease ought to avoid such aliment as  
has a tendency to increase it4 ,those   

afflicted with the gravel ought to avoid
 every thing astringent2 and the        
scorbutic of every description1 salted  
or smoked provisions4 ,in the first     
period of life1 the food should be      
light1 but nourishing1 and frequently   
taken4 ,for infants in particular1 it   
ought to be adapted to their age1 and   
the strength of their digestive powers4 
,no food whatever that has been prepared
 for many hours should be given them1   
especially after being warmed up2 for it
 creates flatulence1 heartburn1 and a   
variety of other disorders4 ,sudden     
changes from liquid to solid food should
 be avoided1 as well as a multiplicity  
of different kinds2 and all stimulating 
dishes and heating liquors1 prepared for
 adults1 should be carefully withheld   
from children4 ,the common but indecent 
practice of introducing chewed victuals 
into their mouth1 is equally disgusting 
and unwholesome4 ,solid food is most    
proper for the state of manhood1 but it 
ought not to be too uniform4 ,nature has

 provided a great variety for the use of
 man1 and given him an appetite suited  
to that variety3 the constant use of one
 kind of food therefore is not good for 
the constitution1 though any great or   
sudden change in diet ought as well to  
be avoided4 ,the change should be       
gradual1 as any sudden transition from a
 low to a rich and luxurious mode of    
living1 may endanger health1 and even   
life itself4 ,the diet suited to the    
last period of life1 when nature is on  
the decline1 approaches nearly to that  
of the first3 it should be light and    
nourishing1 and more frequently taken   
than in vigorous age4 ,old people are   
generally afflicted with wind1          
giddiness1 and headachs1 which are      
frequently occasioned by fasting too    
long1 and even many sudden deaths arise 
from the same cause4 ,the stomach       
therefore should never be allowed in any
 case to be too long empty1 but         
especially in the decline of life4      
,proper attention to diet is of the     

utmost importance1 not only to the      
preservation of health1 but in the cure 
of many diseases1 which may be effected 
by diet only4 ,its effects indeed are   
not always so quick as those of         
medicine1 but they are generally more   
lasting1 and are obtained with greater  
ease and certainty4 ,temperance and     
exercise are the two best physicians in 
the world2 and if they were duly        
regarded1 there would be little occasion
 for any other4   ,,food ,,for ,,birds4 
,an excellent food for linnets1         
canaries1 and other singing birds1 may  
be prepared in the following manner4    
,knead together one pound of split peas 
ground to flour1 half a pound each of   
coarse sugar and fine grated bread1 two 
ounces of unsalted butter1 and the yolks
 of two eggs4 ,brown the paste gently in
 a fryingpan1 and when cold mix with it 
two ounces of mace seed1 and two pounds 
of bruised hemp seed1 separated from the
 husk4 ,this paste given to birds in    
small quantities will preserve them in  

health1 and prompt them to sing every   
month in the year4   ,,forcemeat4 ,this 
article1 whether in the form of stuffing
 balls1 or for patties1 makes a         
considerable part of good cooking1 by   
the flavour it imparts to whatsoever    
dish it may be added4 ,yet at many      
tables1 where every thing else is well  
done1 it is common to find very bad     
stuffing4 ,exact rules for the quantity 
cannot easily be given2 but the         
following observations may be useful1   
and habit will soon give knowledge in   
mixing it to the taste4 ,the selection  
of ingredients should of course be made1
 according to what they are wanted for1 
observing that of the most pungent1 the 
smallest quantity should be used4 ,no   
one flavour should greatly preponderate2
 yet if several dishes be served the    
same day1 there should be a marked      
variety in the taste of the forcemeat1  
as well as of the gravies4 ,it should be
 consistent enough to cut with a knife1 
but neither dry nor heavy4 ,the         

following are the articles of which     
forcemeat may be made1 without giving it
 any striking flavour4 ,cold fowl or    
veal1 scraped ham1 fat bacon1 beef suet1
 crumbs of bread1 salt1 white pepper1   
parsley1 nutmeg1 yolk and white of eggs 
well beaten to bind the mixture4 ,to    
these1 any of the following may be      
added1 to vary the taste1 and give it a 
higher relish4 ,oysters1 anchovy1       
taragon1 savoury1 pennyroyal1 knotted   
marjoram1 thyme1 basil1 yolks of hard   
eggs1 cayenne1 garlic1 shalot1 chives1  
,jamaica pepper in fine powder1 or two  
or three cloves4   ,,forcemeat ,,balls4 
,to make fine forcemeat balls for fish  
soups1 or stewed fish1 beat together the
 flesh and soft parts of a lobster1 half
 an anchovy1 a large piece of boiled    
celery1 the yolk of a hard egg1 a little
 cayenne1 mace1 salt1 and white pepper4 
,add two table-spoonfuls of bread       
crumbs1 one of oyster liquor1 two ounces
 of warmed butter1 and two eggs well    
beaten4 ,make the whole into balls1 and 

fry them in butter1 of a fine brown4    
,,forcemeat ,,for ,,fowls4 ,shred a     
little ham or gammon1 some cold veal or 
fowl1 beef suet1 parsley1 a small       
quantity of onion1 and a very little    
lemon peel4 ,add salt1 nutmeg1 or       
pounded mace1 bread crumbs1 and either  
white pepper or cayenne4 ,pound it all  
together in a mortar1 and bind it with  
one or two eggs beaten and strained4    
,the same stuffing will do for meat1 or 
for patties4 ,for fowls1 it is usually  
put between the skin and the flesh4     
,,forcemeat ,,for ,,goose4 ,chop very   
fine about two ounces of onion1 and an  
ounce of green sage4 ,add four ounces of
 bread crumbs1 the yolk and white of an 
egg1 a little pepper and salt2 and if   
approved1 a minced apple4 ,this will do 
for either goose or duck stuffing4      
,,forcemeat ,,for ,,hare4 ,chop up the  
liver1 with an anchovy1 some fat bacon1 
a little suet1 some sweet herbs1 and an 
onion4 ,add salt1 pepper1 nutmeg1 crumbs
 of bread1 and an egg to bind all       

together4   ,,forcemeat ,,for ,,savoury 
,,pies4 ,the same as for fowls1 only    
substituting fat or bacon1 instead of   
suet4 ,if the pie be of rabbit or fowls1
 the livers mixed with fat and lean     
pork1 instead of bacon1 will make an    
excellent stuffing4 ,the seasoning is to
 be the same as for fowls or meat4      
,,forcemeat ,,for ,,turkey4 ,the same   
stuffing will do for boiled or roast    
turkey as for veal1 or to make it more  
relishing1 add a little grated ham or   
tongue1 an anchovy1 or the soft part of 
a dozen oysters4 ,pork sausage meat is  
sometimes used to stuff turkies or      
fowls1 or fried1 and sent up as garnish4
   ,,forcemeat ,,for ,,turtle4 ,a pound 
of fine fresh suet1 one ounce of cold   
veal or chicken1 chopped fine2 crumbs of
 bread1 a little shalot or onion1 white 
pepper1 salt1 nutmeg1 mace1 pennyroyal1 
parsley1 and lemon thyme1 finely shred4 
,beat as many fresh eggs1 yolks and     
whites separately1 as will make the     
above ingredients into a moist paste4   

,roll it into small balls1 and boil them
 in fresh lard1 putting them in just as 
it boils up4 ,when of a light brown take
 them out1 and drain them before the    
fire4 ,if the suet be moist or stale1 a 
great many more eggs will be necessary4 
,balls made in this way are remarkably  
light2 but being greasy1 some people    
prefer them with less suet and eggs4    
,,forcemeat ,,for ,,veal4 ,scrape two   
ounces of undressed lean veal1 free from
 skin and sinews2 two ounces of beef or 
veal suet1 and two of bread crumbs4     
,chop fine two drams of parsley1 one of 
lemon peel1 one of sweet herbs1 one of  
onion1 and add half a dram of mace or   
allspice reduced to a fine powder4      
,pound all together in a mortar1 break  
into it the yolk and white of an egg1   
rub it all up well together1 and season 
it with a little pepper and salt4 ,this 
may be made more savoury1 by the        
addition of cold boiled tongue1 anchovy1
 shalot1 cayenne1 or curry powder4      
,,forehand ,,of ,,pork4 ,cut out the    

bone1 sprinkle the inside with salt1    
pepper1 and dried sage4 ,roll the pork  
tight1 and tie it up2 warm a little     
butter to baste it1 and then flour it4  
,roast it by a hanging jack1 and about  
two hours will do it4   ,,forequarter   
,,of ,,lamb4 ,roast it either whole1 or 
in separate parts4 ,if left to be cold1 
chopped parsley should be sprinkled over
 it4 ,the neck and breast together are  
called a scoven4   ,,fowls4 ,in         
purchasing fowls for dressing1 it is    
necessary to see that they are fresh and
 good4 ,if a cock bird is young1 his    
spurs will be short2 but be careful to  
observe that they have not been cut or  
pared1 which is a trick too often       
practised4 ,if fresh1 the vent will be  
close and dark4 ,pullets are best just  
before they begin to lay1 and yet are   
full of egg4 ,if hens are old1 their    
combs and legs will be rough3 if young1 
they will be smooth4 ,a good capon has a
 thick belly and a large rump3 there is 
a particular fat at his breast1 and the 

comb is very pale4 ,black-legged fowls  
being moist1 are best for roasting4     
,,freckles4 ,the cosmetics generally    
recommended for improving the skin and  
bloom of the face are highly pernicious1
 and ought by no means to be employed4  
,temperance in diet and exercise1 with  
frequent washing and bathing1 are the   
best means of preserving a healthful    
countenance4 ,but those who desire to   
soften and improve the skin1 may use an 
infusion of horseradish in milk1 or the 
expressed juice of houseleek mixed with 
cream1 which will be useful and         
inoffensive4 ,freckles on the face1 or  
small discolourations on other parts of 
the skin1 are constitutional in some    
cases2 and in others1 they are          
occasioned by the action of the sun upon
 the part1 and frequent exposures to the
 morning air4 ,for dispersing them1 take
 four ounces of lemon juice1 one dram of
 powdered borax1 and two drams of sugar3
 mix them together1 and let them stand a
 few days in a glass bottle till the    

liquid is fit for use1 and then rub it  
on the face4 ,but for chaps and flaws in
 the skin1 occasioned by cold1 rub on a 
little plain unscented pomatum at       
bed-time1 and let it remain till        
morning4 ,or1 which is much better1     
anoint the face with honey water1 made  
to the consistence of cream1 which will 
form a kind of varnish on the skin1 and 
protect it from the effects of cold4    
,,french ,,beans4 ,string1 and cut them 
into four parts2 if smaller1 they look  
so much the better4 ,lay them in salt   
and water2 and when the water boils1 put
 them in with some salt4 ,as soon as    
they are done1 serve them immediately1  
to preserve their colour4 ,or when half 
done1 drain off the water1 and add two  
spoonfuls of broth strained4 ,in        
finishing them1 put in a little cream1  
with flour and butter4   ,,french       
,,bread4 ,with a quarter of a peck of   
fine flour1 mix the yolks of three and  
the whites of two eggs1 beaten and      
strained2 a little salt1 half a pint of 

good yeast that is not bitter1 and as   
much lukewarm milk as will work it into 
a thin light dough4 ,stir it about1 but 
do not knead it4 ,divide the dough into 
three parts1 put them into wooden       
dishes1 set them to rise1 then turn them
 out into the oven1 which must be quick1
 and rasp the bread when done4          
,,french ,,dumplings4 ,grate a penny    
loaf1 add half a pound of currants1     
three quarters of a pound of beef suet  
finely shred1 and half a grated nutmeg4 
,beat up the yolks of three eggs with   
three spoonfuls of cream1 as much white 
wine1 and a little sugar4 ,mix all      
together1 work it up into a paste1 make 
it into dumplings of a convenient size1 
and tie them up in cloths4 ,put them    
into boiling water1 and let them boil   
three quarters of an hour4   ,,french   
,,pie4 ,lay a puff paste round the edge 
of the dish1 and put in either slices of
 veal1 rabbits or chickens jointed2 with
 forcemeat balls1 sweetbreads cut in    
pieces1 artichoke bottoms1 and a few    

truffles4   ,,french ,,porridge4 ,stir  
together some oatmeal and water1 and    
pour off the latter4 ,put fresh in1 stir
 it well1 and let it stand till the next
 day4 ,strain it through a fine sieve1  
and boil the water1 which must be small 
in quantity1 adding some milk while it  
is doing4 ,with the addition of toast1  
this is much in request abroad1 for the 
breakfast of weakly persons4   ,,french 
,,pudding4 ,grate six ounces of brown   
bread1 and shred half a pound of suet4  
,add four eggs well beaten1 half a pound
 of currants picked and washed1 a       
quarter of a pound of sugar1 and a      
little nutmeg4 ,mix all together1 tie   
the pudding up close in a cloth1 and    
boil it two hours4 ,serve it up with a  
sauce of melted butter1 a little sugar  
and sweet wine4   ,,french ,,rolls4 ,rub
 one ounce of butter into a pound of    
flour2 mix one egg beaten1 a little     
yeast that is not bitter1 and as much   
milk as will make the dough tolerably   
stiff4 ,beat it well1 but do not knead  

it3 let it rise1 and bake it on tins4   
,,french ,,salad4 ,mince up three       
anchovies1 a shalot1 and some parsley4  
,put them into a bowl with two          
table-spoonfuls of vinegar1 one of oil1 
and a little salt and mustard4 ,when    
well mixed1 add by degrees some cold    
roast or boiled meat in very thin       
slices3 put in a few at a time1 not     
exceeding two or three inches long4     
,shake them in the seasoning1 and then  
put more3 cover the bowl close1 and let 
the salad be prepared three hours before
 it is to be eaten4 ,garnish with       
parsley1 and a few slices of the fat4   
,,fricandeau ,,of ,,beef4 ,take a nice  
piece of lean beef2 lard it with bacon  
seasoned with pepper1 salt1 cloves1     
mace1 and allspice4 ,put it into a      
stewpan with a pint of broth1 a glass of
 white wine1 a bundle of parsley1 all   
sorts of sweet herbs1 a clove of garlic1
 a shalot or two1 four cloves1 pepper   
and salt4 ,when the meat is become      
tender1 cover it close4 ,skim the sauce 

well1 strain it1 set it on the fire1 and
 let it boil till reduced to a glaze4   
,glaze the larded side with this1 and   
serve the meat on sorrel sauce4         
,,fricandeau ,,of ,,veal4 ,cut a large  
piece from the fat side of the leg1     
about nine inches long and half as thick
 and broad4 ,beat it with the rolling   
pin1 take off the skin1 and trim the    
rough edges4 ,lard the top and sides1   
cover it with fat bacon1 and then with  
white paper4 ,lay it into a stewpan with
 any pieces of undressed veal or mutton1
 four onions1 a sliced carrot1 a faggot 
of sweet herbs1 four blades of mace1    
four bay leaves1 a pint of good veal or 
mutton broth1 and four or five ounces of
 lean ham or gammon4 ,cover the pan     
close1 and let it stew slowly for three 
hours2 then take up the meat1 remove all
 the fat from the gravy1 and boil it    
quick to a glaze4 ,keep the fricandeau  
quite hot1 and then glaze it4 ,serve it 
with the remainder of the glaze in the  
dish1 and sorrel sauce in a             

tureen4--,the following is a cheaper way
 of making a good fricandeau of veal4   
,with a sharp knife cut the lean part of
 a large neck from the best end1        
scooping it from the bones a hand's     
length1 and prepare it in the manner    
above directed4 ,three or four bones    
only will be necessary1 and they will   
make the gravy2 but if the prime part of
 the leg is cut off1 it spoils the      
whole4--,another way is to take two     
large round sweetbreads1 and prepare    
them like veal4 ,make a rich gravy with 
truffles1 morels1 mushrooms1 and        
artichoke bottoms1 and serve it round4  
,,fricassee ,,of ,,chickens4 ,boil      
rather more than half1 in a small       
quantity of water1 and let them cool4   
,cut them up1 simmer in a little gravy  
made of the liquor they were boiled in1 
adding a bit of veal or mutton1 onion1  
mace1 lemon peel1 white pepper1 and a   
bunch of sweet herbs4 ,when quite       
tender1 keep them hot1 while the        
following sauce is prepared4 ,strain off

 the liquor1 return it into the saucepan
 with a little salt1 a scrape of nutmeg1
 and a little flour and butter4 ,give it
 one boil1 and when ready to serve1 beat
 up the yolk of an egg1 add half a pint 
of cream1 and stir them over the fire1  
but do not let it boil4 ,it will be     
quite as good however without the egg4  
,without the addition of any other meat1
 the gravy may be made of the trimmings 
of the fowls1 such as the necks1 feet1  
small wing bones1 gizzards1 and livers4 
,,fricassee ,,of ,,rabbits4 ,skin them1 
cut them in pieces1 soak in warm water1 
and clean them4 ,then stew them in a    
little fresh water1 with a bit of lemon 
peel1 a little white wine1 an anchovy1  
an onion1 two cloves1 and a sprig of    
sweet herbs4 ,when tender take them out1
 strain off the liquor1 put a very      
little of it into a quarter of a pint of
 thick cream1 with a piece of butter1   
and a little flour4 ,keep it constantly 
stirring till the butter is melted2 then
 put in the rabbit1 with a little grated

 lemon peel1 mace1 and lemon juice4     
,shake all together over the fire1 and  
make it quite hot4 ,if more agreeable1  
pickled mushrooms may be used instead of
 lemon4--,to make a brown fricassee1    
prepare the rabbits as above1 and fry   
them in butter to a nice brown4 ,put    
some gravy or beef broth into the pan1  
shake in some flour1 and keep it        
stirring over the fire4 ,add some       
ketchup1 a very little shalot chopped1  
salt1 cayenne1 and lemon juice1 or      
pickled mushrooms4 ,boil it up1 put in  
the rabbit1 and shake it round till it  
is quite hot4   ,,frying4 ,this is often
 a very convenient and expeditious mode 
of cooking2 but though one of the most  
common1 it is as commonly performed in a
 very imperfect manner1 and meets with  
less attention than the comfort of a    
good meal requires4 ,a fryingpan should 
be about four inches deep1 with a       
perfectly flat and thick bottom1 and    
perpendicular sides4 ,when used it      
should be half filled with fat1 for good

 frying is in fact1 boiling in fat4 ,to 
make sure that the pan is quite clean1  
rub a little fat over it1 then make it  
warm1 and wipe it out with a clean      
cloth4 ,great care must be taken in     
frying1 never to use any oil1 butter1   
lard1 or drippings1 but what is quite   
clean1 fresh1 and free from salt4 ,any  
thing dirty spoils the appearance1 any  
thing bad tasted or stale spoils the    
flavour1 and salt prevents its browning4
 ,fine olive oil is the most delicate   
for frying1 but it is very expensive1   
and bad oil spoils every thing that is  
dressed with it4 ,for general purposes1 
and especially for fish1 clean fresh    
lard is not near so expensive as oil or 
clarified butter1 and does almost as    
well1 except for collops and cutlets4   
,butter often burns before any one is   
aware1 and what is fried with it will   
get a dark and dirty appearance4        
,dripping1 if nicely clean and fresh1 is
 almost as good as any thing3 if not    
clean1 it may easily be clarified4      

,whatever fat be used1 let it remain in 
the pan a few minutes after frying1 and 
then pour it through a sieve into a     
clean bason4 ,if not burnt1 it will be  
found much better than it was at first2 
but the fat in which fish has been      
fried1 will not serve any other purpose4
 ,to fry fish1 parsley1 potatoes1 or any
 thing that is watery1 the fire must be 
very clear1 and the fat quite hot1 which
 will be the case when it has done      
hissing4 ,fish will neither be firm nor 
crisp1 nor of a good colour1 unless the 
fat be of a proper heat4 ,to determine  
this1 throw a little bit of bread into  
the pan3 if it fries crisp1 the fat is  
ready3 if it burns the bread1 it is too 
hot4 ,whatever is fried before the fat  
is hot enough1 will be pale and sodden1 
and offend the palate and the stomach1  
as well as the eye4 ,the fat also must  
be thoroughly drained from the fry1     
especially from such things as are      
dressed in bread crumbs1 or the flavour 
will be impaired4 ,the dryness of fish  

depends much upon its having been fried 
in fat of a due degree of heat1 they are
 then crisp and dry in a few minutes    
after being taken out of the pan3 when  
they are not1 lay them on a soft cloth  
before the fire1 and turn them till they
 are dry4   ,,fried ,,carp4 ,scale1     
draw1 and wash them clean2 dry them in  
flour1 and fry them in hog's lard to a  
light brown4 ,fry some toast1 cut       
three-corner ways1 with the roes2 lay   
the fish on a coarse cloth to drain1 and
 serve them up with butter1 anchovy     
sauce1 and the juice of a lemon4        
,garnish with the bread1 roe1 and lemon4
   ,,fried ,,eels4 ,there is a greater  
difference in the goodness of eels than 
of any other fish4 ,the true silver-eel1
 so called from the bright colour of the
 belly1 is caught in the ,thames4 ,the  
,dutch eels sold at ,billingsgate are   
very bad2 those taken in great floods   
are generally good1 but in ponds they   
have usually a strong rank flavour4     
,except the middle of summer1 they are  

always in season4 ,if small1 they should
 be curled round and fried1 being first 
dipped into eggs and crumbs of bread4   
,,fried ,,eggs4 ,boil six eggs for three
 minutes1 put them in cold water1 and   
take off the shells1 without breaking   
the whites4 ,wrap the eggs up in a puff 
paste1 smear them over with egg1 and    
grate some bread over them4 ,put into a 
stewpan a sufficient quantity of lard or
 butter to swim the eggs2 and when the  
lard is hot1 put in the eggs1 and fry   
them of a good colour4 ,lay them on a   
cloth to drain4   ,,fried ,,herbs4      
,clean and drain a good quantity of     
spinach leaves1 two large handfuls of   
parsley1 and a handful of green onions4 
,chop the parsley and onions1 and       
sprinkle them among the spinach4 ,stew  
them together with a little salt1 and a 
bit of butter the size of a walnut4     
,shake the pan when it begins to grow   
warm1 and let it lie closely covered    
over a slow stove till done enough4 ,it 
is served with slices of broiled calves'

 liver1 small rashers of bacon1 and     
fried eggs4 ,the latter on the herbs1   
and the other in a separate dish4 ,this 
is the mode of dressing herbs in        
,staffordshire4   ,,fried ,,mackarel4   
,stuff the fish with grated bread1      
minced parsley and lemon peel1 pepper   
and salt1 nutmeg1 and the yolk of an    
egg1 all mixed together4 ,serve with    
anchovy and fennel sauce4 ,or split the 
fish open1 cut off their heads1 season  
and hang them up four or five hours1 and
 then broil them4 ,make the sauce of    
fennel and parsley chopped fine1 and    
mixed with melted butter4   ,,fried     
,,oysters4 ,to prepare a garnish for    
boiled fish1 make a batter of flour1    
milk1 and eggs4 ,season it a very       
little1 dip the oysters into the batter1
 and fry them of a fine yellow brown4 ,a
 little nutmeg should be put into the   
seasoning1 and a few crumbs of bread    
into the flour4   ,,fried ,,parsley4    
,pick some young parsley very clean1 and
 put it into a fryingpan with a bit of  

butter4 ,stir it with a knife till it   
becomes crisp1 and use it for           
garnishing4 ,or rub the picked parsley  
in a cloth to clean it1 and set it      
before the fire in a ,dutch oven till it
 is crisp4 ,this is better than fried   
parsley1 and may be rubbed on steaks1   
calf's liver1 or any other dish of the  
kind4   ,,fried ,,patties4 ,mince a bit 
of cold veal1 and six oysters2 mix them 
with a few crumbs of bread1 salt1       
pepper1 and nutmeg1 and a very small bit
 of lemon peel4 ,add the liquor of the  
oysters1 warm all together in a tosser1 
but it must not boil1 and then let it   
grow cold4 ,prepare a good puff-paste1  
roll it thin1 and cut it into round or  
square pieces4 ,put some of the mixture 
between two of them1 twist the edges to 
keep in the gravy1 and fry them of a    
fine brown4 ,if baked1 it becomes a     
fashionable dish4 ,all patties should be
 washed over with egg before they are   
baked4   ,,fried ,,potatoes4 ,slice them
 thin1 and fry them in butter till they 

are brown2 then lay them in a dish1 and 
pour melted butter over them4 ,potatoes 
may likewise be fried in butter1 and    
served up with powder sugar strewed over
 them4 ,any kind of fruit may be fried  
in the same manner1 and all batter      
should be fried in hog's lard4   ,,fried
 ,,rabbit4 ,cut it into joints1 and fry 
it in butter of a nice brown4 ,send it  
to table with fried or dried parsley1   
and gravy or liver sauce4   ,,fried     
,,smelts4 ,wipe them clean1 take away   
the gills1 rub them over with a feather 
dipped in egg1 and strew on some grated 
bread4 ,fry them in hog's lard over a   
clear fire1 and put them in when the fat
 is boiling hot4 ,when they are of a    
fine brown1 take them out and drain off 
the fat4 ,garnish with fried parsley and
 lemon4   ,,fried ,,soles4 ,divide two  
or three soles from the backbone1 and   
take off the head1 fins1 and tail4      
,sprinkle the inside with salt1 roll    
them up tight from the tail and upwards1
 and fasten with small skewers4 ,small  

fish do not answer1 but if large or of a
 tolerable size1 put half a fish in each
 roll4 ,dip them into yolks of eggs1 and
 cover them with crumbs4 ,egg them over 
again1 and then put more crumbs4 ,fry   
them of a beautiful colour in lard1 or  
in clarified butter4 ,or dip the soles  
in egg1 and cover them with fine crumbs 
of bread4 ,set on a fryingpan of the    
proper size1 and put into it a good     
quantity of fresh lard or dripping4 ,let
 it boil1 and immediately put the fish  
into it1 and do them of a fine brown4   
,soles that have been fried1 eat good   
cold with oil1 vinegar1 salt and        
mustard4   ,,fried ,,tench4 ,scale and  
clean the fish well1 dry and lay them   
before the fire1 dust them with flour1  
and fry them in dripping or hog's lard4 
,serve with crisped parsley1 and plain  
butter4 ,perch1 trout1 and grayling may 
be done the same4   ,,fried ,,turbot4   
,cut a small turbot across in ribs1 dry 
and flour it1 put it into a fryingpan1  
and cover it with boiling lard4 ,fry it 

brown1 and drain it4 ,clean the pan1 put
 in a little wine1 an anchovy1 salt1    
nutmeg1 and a little ginger4 ,put in the
 fish1 and stew it till the liquor is   
half wasted4 ,then take it out1 put in  
some butter rolled in flour1 with a     
minced lemon1 and simmer them to a      
proper thickness4 ,rub a hot dish with a
 piece of shalot1 lay the turbot in the 
dish1 and pour the sauce over it4       
,,fried ,,venison4 ,cut the meat into   
slices1 fry it of a bright brown1 and   
keep it hot before the fire4 ,make gravy
 of the bones1 add a little butter      
rolled in flour1 stir it in the pan till
 it is thick and brown1 and put in some 
port and lemon juice4 ,warm the venison 
in it1 put in the dish1 and pour the    
sauce over it4 ,send up currant jelly in
 a glass4   ,,fritters4 ,make them of   
pancake batter1 dropped in small        
quantities into the pan3 or put apple   
into batter1 pared and sliced1 and fry  
some of it with each slice4 ,currants1  
or very thinly-sliced lemon1 make an    

agreeable change4 ,fritters for company 
should be served on a folded napkin in  
the dish4 ,any sort of sweetmeat1 or    
ripe fruit1 may be made into fritters4  
,,frontiniac4 ,boil twelve pounds of    
loaf sugar1 and six pounds of raisins   
cut small1 in six gallons of water4     
,when the liquor is almost cold1 put in 
half a peck of elder flowers2 and the   
next day six spoonfuls of the syrup of  
lemons1 and four of yeast4 ,let it stand
 two days1 put it into a barrel that    
will just hold it1 and bottle it after  
it has stood about two months4   ,,frost
 ,,and ,,blights4 ,when a fruit tree is 
in full blossom1 the best way to        
preserve it from frost and blights is to
 twine a rope upon its branches1 and    
bring the end of it into a pail of      
water4 ,if a light frost happen in the  
night1 the tree will not be affected by 
it2 but an ice will be formed on the    
surface of the water1 in which the end  
of the rope is immersed4 ,this          
experiment may easily be tried on wall  

fruit1 and has been found to answer4 ,if
 trees be infected with an easterly     
blight1 the best way is to fumigate them
 with brimstone strewed on burning      
charcoal3 this will effectually destroy 
the insects1 and preserve the fruit4    
,afterwards it will be proper to dash   
them with water1 or wash the branches   
with a woollen cloth1 and clear them of 
all glutinous matter and excrescences of
 every kind1 which would harbour the    
insects2 but the washing should be      
performed in the early part of a warm   
day1 that the moisture may be exhaled   
before the cold of the evening          
approaches4   ,,frosted ,,potatoes4 ,if 
soaked three hours in cold water1 before
 they are to be prepared as food1       
changing the water every hour1 these    
valuable roots will recover their       
salubrious quality and flavour4 ,while  
in cold water1 they must stand where a  
sufficiency of artificial heat may      
prevent freezing4 ,if much frozen1 allow
 a quarter of an ounce of saltpetre to  

every peck of potatoes1 and dissolve it 
in the water4 ,but if so much penetrated
 by the frost as to render them unfit   
for culinary purposes1 they may be made 
into starch1 and will yield a large     
quantity of flour for that purpose4     
,,froth ,,for ,,creams4 ,sweeten half a 
pound of the pulp of damsons1 or any    
other scalded fruit4 ,put to it the     
whites of four eggs beaten1 and beat up 
the pulp with them till it will stand   
up1 and take any form4 ,it should be    
rough1 to imitate a rock1 or the billows
 of the ocean4 ,this froth looks and    
eats well1 and may be laid on cream1    
custard1 or trifle1 with a spoon4       
,,fruit4 ,the method of preserving any  
kind of fruit all the year1 is to put   
them carefully into a wide-mouthed glass
 vessel1 closed down with oiled paper4  
,the glasses are to be placed in a box  
filled with a mixture of four pounds of 
dry sand1 two pounds of bole-armeniac1  
and one pound of saltpetre1 so that the 
fruit may be completely covered4 ,the   

fruit should be gathered by the hand    
before it be thoroughly ripe1 and the   
box kept in a dry place4   ,,fruit      
,,biscuits4 ,to the pulp of any scalded 
fruit1 put an equal weight of sugar     
sifted1 and beat it two hours4 ,then    
make it into little white-paper forms1  
dry them in a cool oven1 and turn them  
the next day4 ,they may be put into     
boxes in the course of two or three     
days4   ,,fruit ,,for ,,children4 ,to   
prepare fruit for children1 far more    
wholesome than in puddings or pies1 put 
some sliced apples1 plums or            
gooseberries1 into a stone jar1 and     
sprinkle among them a sufficient        
quantity of fine moist sugar4 ,set the  
jar on a hot hearth1 or in a saucepan of
 boiling water1 and let it remain till  
the fruit is well done4 ,slices of      
bread1 or boiled rice1 may either be    
stewed with the fruit1 or added when    
eaten4   ,,fruit ,,paste4 ,put any kind 
of fruit into a preserving pan1 stir it 
till it will mash quite soft1 and strain

 it4 ,to one pint of juice1 add a pound 
and a half of fine sugar2 dissolve the  
sugar in water1 and boil it till the    
water is dried up4 ,then mix it with the
 juice1 boil it once1 pour it into      
plates1 and dry it in a stove4 ,when    
wanted for use1 cut it in strips1 and   
make paste knots for garnishing4        
,,fruit ,,puddings4 ,make up a thick    
batter of milk and eggs1 with a little  
flour and salt2 put in any kind of      
fruit1 and either bake or boil it4      
,apples should be pared and quartered1  
gooseberries and currants should be     
picked and cleaned1 before they are put 
into the batter4 ,or make a thick paste1
 roll it out1 and line a bason with it1 
after it has been rubbed with a little  
butter4 ,then fill it with fruit1 put on
 a lid1 tie it up close in a cloth1 and 
boil it for two hours4 ,the pudding will
 be lighter1 if only made in a bason1   
then turned out into a pudding cloth1   
and boiled in plenty of water4   ,,fruit
 ,,stains4 ,if stains of fruit or wine  

have been long in the linen1 rub the    
part on each side with yellow soap4     
,then lay on a thick mixture of starch  
in cold water1 rub it well in1 and      
expose the linen to the sun and air till
 the stain comes out4 ,if not removed in
 three or four days1 rub off the        
mixture1 and renew the process4 ,when   
dry1 it may be sprinkled with a little  
water4--,many other stains may be taken 
out by only dipping the linen into sour 
buttermilk1 and drying it in a hot sun4 
,then wash it in cold water and dry it1 
two or three times a day4   ,,fruit     
,,for ,,tarts4 ,to preserve fruit for   
family desserts1 whether cherries1      
plums1 or apples1 gather them when ripe1
 and put them in small jars that will   
hold about a pound4 ,strew over each jar
 six ounces of fine pounded sugar1 and  
cover each with two bladders1 separately
 tied down4 ,set the jars in a large    
stewpan of water up to the neck1 and let
 it boil three hours gently4 ,keep these
 and all other sorts of fruit free from 

damp4   ,,fruit ,,trees4 ,when they have
 the appearance of being old or worn    
out1 and are covered with moss and      
insects1 they may be revived and made   
fruitful by dressing them well with a   
brush1 dipped in a solution of strong   
fresh lime4 ,the outer rind1 with all   
its incumbrance1 will then fall off2 a  
new and clean one will be formed1 and   
the trees put on a healthy appearance4  
,,fruits ,,in ,,jelly4 ,put half a pint 
of calf's foot jelly into a bowl2 when  
stiff1 lay in three peaches1 and a bunch
 of grapes with the stalk upwards4      
,cover over with vine leaves1 and fill  
up the bowl with jelly4 ,let it stand   
till the next day1 and then set it to   
the brim in hot water4 ,when it gives   
way from the bowl1 turn the jelly out   
carefully1 and send it to table4 ,any   
kind of fruit may be treated in the same
 way4   ,,fuel4 ,coals constitute a     
principal article of domestic           
convenience1 especially during the      
severity of winter4 ,at that season they

 often become very scarce1 and are sold 
at an extravagant price4 ,to remedy this
 evil in some measure1 take two-thirds  
of soft clay1 free from stones1 and work
 it into three or four bushels of small 
coals previously sifted3 form this      
composition into balls or cakes1 about  
three or four inches thick1 and let them
 be thoroughly dried4 ,when the fire    
burns clear1 place four or five of these
 cakes in the front of the grate1 where 
they will soon become red1 and yield a  
clear and strong heat till they are     
totally consumed4 ,the expense of a ton 
of this composition is but trifling1    
when compared with that of a chaldron of
 coals1 as it may be prepared at        
one-fourth of the cost1 and will be of  
greater service than a chaldron and a   
half of the latter4 ,coal dust worked up
 with horse dung1 cow dung1 saw dust1   
tanner's waste1 or any other combustible
 matter that is not too expensive1 will 
also be found a saving in the article of
 fuel4 ,nearly a third of the coals     

consumed in large towns and cities might
 be saved1 if the coal ashes were       
preserved1 instead of being thrown into 
the dust bins1 and afterwards mixed with
 an equal quantity of small coal1       
moistened with water4 ,this mixture     
thrown behind the fire1 with a few round
 coals in front1 would save the trouble 
of sifting the ashes1 and make a        
cheerful and pleasant fire4----,,the    
,,best ,,mode ,,of ,,lighting ,a        
,,fire4--,fill the grate with fresh     
coals quite up to the upper bar but one2
 then lay on the wood in the usual      
manner1 rather collected in a mass than 
scattered4 ,over the wood place the     
cinders of the preceding day1 piled up  
as high as the grate will admit1 and    
placed loosely in rather large          
fragments1 in order that the draft may  
be free3 a bit or two of fresh coal may 
be added to the cinders when once they  
are lighted1 but no small coal must be  
thrown on at first4 ,when all is        
prepared1 light the wood1 when the      

cinders in a short time being thoroughly
 ignited1 the gas rising from the coals 
below1 which will now be affected by the
 heat1 will take fire as it passes      
through them1 leaving a very small      
portion of smoke to go up the chimney4  
,one of the advantages of this mode of  
lighting a fire is1 that small coal is  
better suited to the purpose than large1
 except a few pieces in front to keep   
the small from falling out of the grate4
 ,a fire lighted in this way will burn  
all day1 without any thing being done to
 it4 ,when apparently quite out1 on     
being stirred1 you have in a few minutes
 a glowing fire4 ,when the upper part   
begins to cake1 it must be stirred1 but 
the lower must not be touched4          
,,fumigation4 ,to prevent infection from
 fever1 take a handful each of rue1     
sage1 mint1 rosemary1 and lavender1 all 
fresh gathered4 ,cut them small1 put    
them into a stone jar1 pour on a pint of
 the best white-wine vinegar1 cover the 
jar close1 and let it stand eight days  

in the sun1 or near the fire4 ,then     
strain it off1 and dissolve in it an    
ounce of camphor4 ,this liquid sprinkled
 about the chamber1 or fumigated1 will  
much revive the patient1 and prevent the
 attendants from receiving the          
infection4 ,or mix a spoonful of salt in
 a cup1 with a little powdered magnesia3
 pour on the mixture at different times 
a spoonful of strong vitriolic acid1 and
 the vapour arising from it will destroy
 the putrid effluvia4   ,,furniture     
,,linings4 ,these articles require to be
 first washed1 and afterwards dyed of a 
different colour1 in order to change and
 improve their appearance4--,for a ,buff
 or salmon colour1 according to the     
depth of the hue1 rub down on a pewter  
plate two pennyworth of ,spanish        
arnatto1 and then boil it in a pail of  
water a quarter of an hour4 ,put into it
 two ounces of potash1 stir it round1   
and instantly put in the lining4 ,stir  
it all the time it is boiling1 which    
must be five or six minutes2 then put it

 into cold spring water1 and hang the   
articles up singly without wringing4    
,when almost dry1 fold the lining1 and  
mangle it4--,for ,pink1 the calico must 
be washed extremely clean1 and          
thoroughly dried4 ,then boil it in two  
gallons of soft water1 and four ounces  
of alum2 take it out1 and dry it in the 
air4 ,meanwhile boil in the alum water  
two handfuls of wheat bran till quite   
slippery1 and then strain it4 ,take two 
scruples of cochineal1 and two ounces of
 argall finely pounded and sifted1 and  
mix it with the liquor a little at a    
time4 ,put the calico into the liquor1  
keep it stirring and boiling1 till the  
liquor is nearly wasted4 ,then take out 
the calico1 wash it first in chamber    
lye1 and afterwards in cold water4      
,rinse it in water-starch strained1 dry 
it quick without hanging it in folds1   
and let it be well mangled4 ,it would be
 better still to have it                
callendered4--,blue4 ,the calico must be
 washed clean and dried4 ,then mix some 

of ,scott's liquid blue in as much water
 as will be sufficient to cover the     
things to be dyed1 and add some starch  
to give it a light stiffness4 ,dry a    
small piece of the lining to see whether
 the colour is deep enough2 and if      
approved1 put it in and wash it in the  
dye4 ,dry the articles singly1 and      
mangle or callender them4   ,,furs4 ,to 
preserve them from the moth1 comb them  
occasionally while in use4 ,when not    
wanted1 mix among them bitter apples    
from the druggists1 in small muslin     
bags1 sewing them in several folds of   
linen1 carefully turned in at the edges4
 ,keep the furs in a cool place1 free   
from damp4     ,g4   ,,gad ,,fly4 ,cows 
and oxen are often so distressed by the 
darts of the gad fly1 that they rush    
into the water for refuge till night    
approaches4 ,the only remedy is to wash 
the backs of the cattle in the spring   
with strong tobacco-water1 which would  
greatly prevent the generating of these 
vermin4 ,when sheep are struck with the 

fly1 the way is to clip off the wool1 to
 rub the parts affected with powdered   
lime or wood ashes1 and afterwards to   
anoint them with currier's oil1 which   
will heal the wounds1 and secure the    
animals from future attack4 ,or dissolve
 half an ounce of corrosive sublimate in
 two quarts of soft water1 and add a    
quarter of a pint of spirits of         
turpentine4 ,cut off the wool as far as 
it is infected1 pour a few drops of the 
mixture in a circle round the maggots   
produced by the flies1 and afterwards   
rub a little of it among them1 and the  
maggots will immediately be destroyed4  
,,game4 ,game ought not to be thrown    
away even after it has been kept a long 
time1 for when it seems to be spoiled it
 may often be made fit for eating1 by   
carefully cleaning and washing it with  
vinegar and water4 ,if there is danger  
of birds not keeping1 the best way is to
 crop and draw them4 ,pick them clean1  
wash them in two or three waters1 and   
rub them with salt4 ,plunge them into a 

kettle of boiling water one by one1 and 
draw them up and down by the legs1 that 
the water may pass through them4 ,let   
them remain in the water five or six    
minutes1 and then hang them up in a cool
 place4 ,when drained1 season the       
insides well with pepper and salt1 and  
wash them before they are roasted4 ,the 
most delicate birds1 even grouse1 may   
thus be preserved4 ,those that live by  
suction cannot be done this way1 as they
 are never drawn2 and perhaps the heat  
might make them worse1 as the water     
could not pass through them2 but they   
will bear a high flavour4 ,lumps of     
charcoal put about birds and meat will  
preserve them from taint1 and restore   
what is spoiling4   ,,game ,,sauce4     
,wash and pare a head of celery1 cut it 
into thin slices1 boil it gently till it
 becomes tender2 then add a little      
beaten mace1 pepper1 salt1 and nutmeg4  
,thicken it with flour and butter1 boil 
it up1 pour some of it in the dish1 and 
some in a boat4 ,lemon pickle or lemon  

juice may be added to it4   ,,gammon4   
,take off the rind of the ham and       
gammon1 and soak it in water2 cover the 
fat part with writing paper1 roast1 and 
baste it with canary4 ,when done1       
sprinkle it over with crumbs of bread   
and parsley4 ,serve it with brown gravy1
 after it is well browned1 and garnish  
it with raspings of bread4   ,,garden   
,,hedges4 ,a well trained hawthorn fence
 is the strongest1 but as it is apt to  
get thin and full of gaps at the bottom1
 the barberry is to be preferred1       
especially on high banks with a light   
soil4 ,it may be raised from the berries
 as easily as hawthorn1 and will grow   
faster1 if the suckers be planted early4
 ,the barberry puts up numerous suckers 
from the roots2 it will therefore always
 grow close at the bottom1 and make an  
impenetrable fence4 ,in trimming any    
kind of close hedge1 care should be     
taken to slope the sides1 and make it   
pointed at the top3 otherwise1 the      
bottom being shaded by the upper part1  

will make it grow thin and full of gaps4
 ,the sides of a young hedge may be     
trimmed1 to make it bush the better2 but
 it should not be topped till it has    
arrived at a full yard in height1 though
 a few of the points may be taken off4  
,the bottom of hawthorn hedges may be   
conveniently thickened1 by putting in   
some plants of common sweet briar1 or   
barberry4   ,,garden ,,rhubarb4 ,to     
cultivate the common garden rhubarb1 it 
should not only have a depth of good    
soil1 but it should be watered in dry   
weather1 and well covered with straw or 
dung in the winter season4 ,it will then
 become solid when taken out of the     
ground2 and if cut into large slices1   
and hung up in a warm kitchen1 it will  
soon be fit for use4 ,the plants may be 
taken up when the leaves are decayed1   
either in spring or in autumn1 while the
 weather is dry2 and when the roots are 
cleared from dirt1 without washing1 they
 should be dried in the sun for a few   
days before they are hung up4 ,the      

better way would be to wrap them up     
separately in whited brown paper1 and   
dry them on the hob of a common stove4  
,lemon and orange peel will dry         
remarkably well in the same manner4     
,,gargles4 ,common gargles may be made  
of figs boiled in milk and water1 with a
 little sal-ammoniac2 or sage-tea1 with 
honey and vinegar mixed together4 ,a    
sore throat may be gargled with it two  
or three times a day4   ,,geese4 ,the   
rearing of this species of poultry      
incurs but little expense1 as they      
chiefly support themselves on commons or
 in lanes1 where they can get at water4 
,the largest are esteemed the best1 as  
also are the white and the grey3 the    
pied and dark coloured are not so good4 
,thirty days are generally the time that
 the goose sets1 but in warm weather she
 will sometimes hatch sooner4 ,give them
 plenty of food1 such as scalded bran   
and light oats4 ,as soon as the goslings
 are hatched1 keep them housed for eight
 or ten days1 and feed them with barley 

meal1 bran1 and curds4 ,green geese     
should begin to fatten at six or seven  
weeks old1 and be fed as above4 ,stubble
 geese require no fattening1 if they    
have the run of good fields and         
pasture4--,if geese are bought at       
market1 for the purpose of cooking1 be  
careful to see that they are fresh and  
young4 ,if fresh1 the feet will be      
pliable3 if stale1 dry and stiff4 ,the  
bill and feet of a young one will be    
yellow1 and there will be but few hairs 
upon them3 if old1 they will be red4    
,green geese1 not more than three or    
four months old1 should be scalded3 a   
stubble goose should be picked dry4     
,,george ,,pudding4 ,boil very tender a 
handful of whole rice in a small        
quantity of milk1 with a large piece of 
lemon peel4 ,let it drain2 then mix with
 it a dozen apples1 boiled to a pulp as 
dry as possible4 ,add a glass of white  
wine1 the yolks of five eggs1 two ounces
 of orange and citron cut thin1 and     
sweeten it with sugar4 ,line a mould or 

bason with a very good paste1 beat the  
five whites of the eggs to a very strong
 froth1 and mix it with the other       
ingredients4 ,fill the mould1 and bake  
it of a fine brown colour4 ,serve it    
bottom upwards with the following sauce3
 two glasses of wine1 a spoonful of     
sugar1 the yolks of two eggs1 and a     
piece of sugar the size of a walnut4    
,simmer without boiling1 and pour to and
 from the saucepan till the sauce is of 
a proper thickness1 and then put it in  
the dish4   ,,german ,,puddings4 ,melt  
three ounces of butter in a pint of     
cream1 and let it stand till nearly     
cold4 ,then mix two ounces of fine      
flour1 and two ounces of sugar1 four    
yolks and two whites of eggs1 and a     
little rose or orange flower water4     
,bake in little buttered cups half an   
hour4 ,they should be served the moment 
they are done1 and only when going to be
 eaten1 or they will not be light4 ,turn
 the puffs out of the cups1 and serve   
with white wine and sugar4   ,,german   

,,puffs4 ,mix together two ounces of    
blanched almonds well beaten1 a spoonful
 of rose water1 one white and two yolks 
of eggs1 a spoonful of flour1 half a    
pint of cream1 two ounces of butter1 and
 sugar to taste4 ,butter some cups1 half
 fill them1 and put them in the oven4   
,serve with white wine sauce1 butter1   
and sugar4 ,this is esteemed a good     
middle dish for dinner or supper4       
,,giblets4 ,let the giblets be picked   
clean and washed1 the feet skinned1 the 
bill cut off1 the head split in two1 the
 pinion bones broken1 the liver and     
gizzard cut in four1 and the neck in two
 pieces4 ,put them into a pint of water1
 with pepper and salt1 an onion1 and    
sweet herbs4 ,cover the saucepan close1 
and stew them on a slow fire till they  
are quite tender4 ,take out the onion   
and herbs1 and put them into a dish with
 the liquor4   ,,giblet ,,pie4 ,clean   
and skin the giblets very carefully1    
stew them with a small quantity of      
water1 onion1 black pepper1 and a bunch 

of sweet herbs1 till nearly done4 ,let  
them grow cold3 and if not enough to    
fill the dish1 lay at the bottom two or 
three slices of veal1 beef1 or mutton4  
,add the liquor of the stew2 and when   
the pie is baked1 pour into it a large  
teacupful of cream4 ,sliced apples added
 to the pie are a great improvement4    
,duck giblets will do2 but goose giblets
 are much to be preferred4   ,,giblet   
,,soup4 ,scald and clean three or four  
sets of goose or duck giblets1 and stew 
them slowly with a pound or two of gravy
 beef1 scrag of mutton1 or the bone of a
 knuckle of veal1 an ox tail1 or some   
shanks of mutton4 ,add a large bunch of 
sweet herbs1 a tea-spoonful of white    
pepper1 a large spoonful of salt1 and   
three onions4 ,put in five pints of     
water1 cut each of the gizzards into    
four pieces1 and simmer till they become
 quite tender4 ,skin the stew carefully1
 add a quarter of a pint of cream1 two  
tea-spoonfuls of mushroom powder1 and an
 ounce of butter mixed with a           

dessert-spoonful of flour4 ,let it boil 
a few minutes1 then put it into a       
tureen1 add a little salt1 and serve up 
the soup with the giblets4 ,instead of  
cream1 it may be seasoned with a large  
spoonful of ketchup1 some cayenne1 and  
two glasses of sherry4   ,,gilded       
,,frames4 ,these valuable articles      
cannot be preserved from fly stains1    
without covering them with strips of    
paper1 and suffering them to remain till
 the flies are gone4 ,previous to this1 
the light dust should be blown from the 
gilding1 and a feather or a clean brush 
lightly passed over it4 ,linen takes off
 the gilding1 and deadens its           
brightness2 it should therefore never be
 used for wiping it4 ,some means should 
be used to destroy the flies1 as they   
injure furniture of every kind1 and the 
paper likewise4 ,bottles hung about with
 sugar and vinegar1 or beer1 will       
attract them2 or fly water1 put into    
little shells placed about the room1 but
 out of the reach of children4          

,,gilliflower ,,wine4 ,to three gallons 
of water put six pounds of the best raw 
sugar2 boil the sugar and water together
 for the space of half an hour1 and keep
 skimming it as the scum rises4 ,let it 
stand to cool1 beat up three ounces of  
syrup of betony with a large spoonful of
 ale yeast1 and put it into the liquor4 
,prepare a peck of gilliflowers1 cut    
from the stalks1 and put them in to     
infuse and work together for three days1
 the whole being covered with a cloth4  
,strain it1 and put it into a cask2 let 
it settle for three or four weeks1 and  
then bottle it4   ,,ginger ,,beer4 ,to  
every gallon of spring water add one    
ounce of sliced white ginger1 one pound 
of lump sugar1 and two ounces of lemon  
juice4 ,boil the mixture nearly an hour1
 and take off the scum2 then run it     
through a hair sieve into a tub1 and    
when cool1 add yeast in the proportion  
of half a pint to nine gallons4 ,keep it
 in a temperate situation two days1     
during which it may be stirred six or   

eight times4 ,then put it into a cask1  
which must be kept full1 and the yeast  
taken off at the bunghole with a spoon4 
,in a fortnight1 add half a pint of     
fining to nine gallons of the liquor1   
which will clear it by ascent1 if it has
 been properly fermented4 ,the cask must
 still be kept full1 and the rising     
particles taken off at the bunghole4    
,when fine1 which may be expected in    
twenty-four hours1 bottle and cork it   
well2 and in summer it will be ripe and 
fit to drink in a fortnight4   ,,ginger 
,,drops4 ,beat two ounces of fresh      
candied orange in a mortar1 with a      
little sugar1 till reduced to a paste4  
,then mix an ounce of the powder of     
white ginger1 with a pound of loaf      
sugar4 ,wet the sugar with a little     
water1 and boil all together to a candy1
 and drop it on white paper the size of 
mint drops4 ,these make an excellent    
stomachic4   ,,ginger ,,wine4 ,to seven 
gallons of water put nineteen pounds of 
moist sugar1 and boil it for half an    

hour1 taking off the scum as it rises4  
,then take a small quantity of the      
liquor1 and add to it nine ounces of the
 best ginger bruised4 ,put it all       
together1 and when nearly cold1 chop    
nine pounds of raisins very small1 and  
put them into a nine gallon cask1 with  
one ounce of isinglass4 ,slice four     
lemons into the cask1 taking out all the
 seeds1 and pour the liquor over them1  
with half a pint of fresh yeast4 ,leave 
it unstopped for three weeks1 and in    
about three months it will be fit for   
bottling4 ,there will be one gallon of  
the sugar and water more than the cask  
will hold at first3 this must be kept to
 fill up as the liquor works off1 as it 
is necessary that the cask should be    
kept full1 til it has done working4 ,the
 raisins should be two thirds ,malaga1  
and one third ,muscadel4 ,spring and    
autumn are the best seasons for making  
this wine4--,another4 ,boil nine quarts 
of water with six pounds of lump sugar1 
the rinds of two or three lemons very   

thinly pared1 and two ounces of bruised 
white ginger4 ,let it boil half an hour1
 and skim it well4 ,put three quarters  
of a pound of raisins into the cask2 and
 when the liquor is lukewarm1 turn it1  
adding the juice of two lemons strained1
 with a spoonful and a half of yeast4   
,stir it daily1 then put in half a pint 
of brandy1 and half an ounce of         
isinglass shavings4 ,stop it up1 and    
bottle it in six or seven weeks4 ,the   
lemon peel is not to be put into the    
barrel4   ,,gingerbread4 ,mix with two  
pounds of flour1 half a pound of        
treacle1 and half a pound of butter1    
adding an ounce of ginger finely        
powdered and sifted1 and three quarters 
of an ounce of caraway seeds4 ,having   
worked it very much1 set it to rise     
before the fire4 ,then roll out the     
paste1 cut it into any shape1 and bake  
it on tins4 ,if to be made into         
sweetmeats1 add some candied            
orange-peel1 shred into small           
pieces4--,another sort4 ,to three       

quarters of a pound of treacle1 put one 
egg beaten and strained4 ,mix together  
four ounces of brown sugar1 half an     
ounce of sifted ginger1 and a quarter of
 an ounce each of cloves1 mace1         
allspice1 and nutmeg1 beaten as fine as 
possible2 also a quarter of an ounce of 
coriander and caraway seeds4 ,melt a    
pound of butter1 and mix with the above1
 adding as much flour as will knead it  
into a pretty stiff paste4 ,roll it out1
 cut it into cakes1 bake them on tin    
plates in a quick oven1 and a little    
time will do them4 ,gingerbread buttons 
or drops may be made of a part of the   
paste4--,a plain sort of gingerbread may
 be prepared as follows4 ,mix three     
pounds of flour with half a pound of    
butter1 four ounces of brown sugar1 and 
half an ounce of pounded ginger4 ,make  
it into a paste1 with a pound and a     
quarter of warm treacle4 ,or make the   
gingerbread without butter1 by mixing   
two pounds of treacle with the following
 ingredients4 ,four ounces each of      

orange1 lemon1 citron1 and candied      
ginger1 all thinly sliced2 one ounce    
each of coriander seeds1 caraways1 and  
pounded ginger1 adding as much flour as 
will make it into a soft paste4 ,lay it 
in cakes on tin plates1 and bake it in a
 quick oven4 ,keep it dry in a covered  
earthen vessel1 and the gingerbread will
 be good for some months4 ,if cakes or  
biscuits be kept in paper1 or a drawer1 
the taste will be disagreeable4 ,a      
tureen1 or a pan and cover1 will        
preserve them long and moist2 or if     
intended to be crisp1 laying them before
 the fire1 or keeping them in a dry     
canister1 will make them so4            
,,gingerbread ,,nuts4 ,carefully melt   
half a pound of butter1 and stir it up  
in two pounds of treacle4 ,add an ounce 
of pounded ginger1 two ounces of        
preserved lemon and orange peel1 two    
ounces of preserved angelica cut small1 
one of coriander seed pounded1 and the  
same of caraway whole4 ,mix them        
together1 with two eggs1 and as much    

flour as will bring it to a fine paste4 
,make it into nuts1 put them on a tin   
plate1 and bake them in a quick oven4   
,,glass4 ,broken glass may be mended    
with the same cement as china1 or if it 
be only cracked1 it will be sufficient  
to moisten the part with the white of an
 egg1 strewing it over with a little    
powdered lime1 and instantly applying a 
piece of fine linen4 ,another cement for
 glass is prepared from two parts of    
litharge1 one of quick lime1 and one of 
flint glass1 each separately and finely 
powdered1 and the whole worked up into a
 paste with drying oil4 ,this compound  
is very durable1 and acquires a greater 
degree of hardness when immersed in     
water4   ,,glasses4 ,these frail and    
expensive articles may be rendered less 
brittle1 and better able to bear sudden 
changes of temperature1 by first        
plunging them into cold water1 then     
gradually heating the water till it     
boils1 and suffering it to cool in the  
open air4 ,glasses of every description1

 used for the table1 will afterwards    
bear boiling water suddenly poured into 
them1 without breaking4 ,when they have 
been tarnished by age or accident1 their
 lustre may be restored by strewing on  
them some fuller's earth1 carefully     
powdered and cleared of sand and dirt1  
and then rubbing them gently with a     
linen cloth1 or a little putty4         
,,gloves4 ,leather gloves may be        
repaired1 cleaned1 and dyed of a fine   
yellow1 by steeping a little saffron in 
boiling water for about twelve hours2   
and having lightly sewed up the tops of 
the gloves1 to prevent the dye from     
staining the insides1 wet them over with
 a sponge or soft brush dipped in the   
liquid4 ,a teacupful will be sufficient 
for a single pair4   ,,gloucester       
,,cheese4 ,this article is made of milk 
immediately from the cow2 and if it be  
too hot in the summer1 a little skim    
milk or water is added to it1 before the
 rennet is put in4 ,as soon as the curd 
is come it is broken small1 and cleared 

of the whey4 ,the curd is set in the    
press for about a quarter of an hour1 in
 order to extract the remainder of the  
liquid4 ,it is then put into the cheese 
tub again1 broken small1 and scalded    
with water mixed with a little whey4    
,when the curd is settled1 the liquor is
 poured off2 the curd is put into a vat1
 and worked up with a little salt when  
about half full4 ,the vat is then filled
 up1 and the whole is turned two or     
three times in it1 the edges being      
pared1 and the middle rounded up at each
 turning4 ,at length1 the curd being put
 into a cloth1 it is placed in the      
press1 then laid on the shelves1 and    
turned every day till it becomes        
sufficiently firm to bear washing4      
,,gloucester ,,jelly4 ,take rice1 sago1 
pearl barley1 hartshorn shavings1 and   
eringo root1 each one ounce4 ,simmer    
with three pints of water till reduced  
to one1 and then strain it4 ,when cold  
it will be a jelly2 of which give1      
dissolved in wine1 milk1 or broth1 in   

change with other nourishment4          
,,gnats4 ,the stings of these           
troublesome insects are generally       
attended with a painful swelling4 ,one  
of the most effectual remedies consists 
of an equal mixture of turpentine and   
sweet oil1 which should immediately be  
applied to the wounded part1 and it will
 afford relief in a little time4 ,olive 
oil alone1 unsalted butter1 or fresh    
lard1 if rubbed on without delay1 will  
also be found to answer the same        
purpose4 ,they may be destroyed by      
fumigation1 the same as for flies4      
,,gold4 ,to clean gold1 and restore its 
lustre1 dissolve a little sal ammoniac  
in common wine4 ,boil the gold in it1   
and it will soon recover its brilliance4
 ,to clean gold or silver lace1 sew it  
up in a linen cloth1 and boil it with   
two ounces of soap in a pint of water3  
afterwards wash the lace in clear water4
 ,when the lace happens to be tarnished1
 the best liquor for restoring its      
lustre is spirits of wine1 which should 

be warmed before it is applied4 ,this   
application will also preserve the      
colour of silk or embroidery4   ,,gold  
,,rings4 ,if a ring sticks tight on the 
finger1 and cannot easily be removed1   
touch it with mercury1 and it will      
become so brittle that a slight blow    
will break it4   ,,goose ,,feathers4    
,these being deemed particularly        
valuable1 the birds in some counties are
 plucked four or five times in a year4  
,the first operation is performed in the
 spring for feathers and quills1 and is 
repeated for feathers only1 between that
 period and ,michaelmas4 ,though the    
plucking of geese appears to be a       
barbarous custom1 yet experience has    
proved1 that if carefully done1 the     
birds thrive better1 and are more       
healthy1 when stripped of their         
feathers1 than if they were left to drop
 them by moulting4 ,geese intended for  
breeding in farm yards1 and which are   
called old geese1 may be plucked three  
times a year1 at an interval of seven   

weeks1 but not oftener4 ,every one      
should be thirteen or fourteen weeks old
 before they are subject to this        
operation1 or they are liable to perish 
in cold summers2 and if intended for the
 table1 they would become poor and lose 
their quality1 were they stripped of    
their feathers at an earlier period4    
,,goose ,,pie4 ,quarter a goose1 season 
it well1 put it in a baking dish1 and   
lay pieces of butter over it4 ,put on a 
raised crust1 and bake it in a moderate 
oven4 ,to make a richer pie1 forcemeat  
may be added1 and slices of tongue4     
,duck pie is made in the same manner4   
,,goose ,,sauce4 ,put into melted butter
 a spoonful of sorrel juice1 a little   
sugar1 and some scalded gooseberries4   
,pour it into boats1 and send it hot to 
table4   ,,gooseberry ,,fool4 ,put the  
fruit into a stone jar1 with some good  
,lisbon sugar4 ,set the jar on a stove1 
or in a saucepan of water over the fire3
 if the former1 a large spoonful of     
water should be added to the fruit4     

,when it is done enough to pulp1 press  
it through a cullender4 ,have ready a   
sufficient quantity of new milk1 and a  
tea-cupful of raw cream1 boiled         
together1 or an egg instead of the      
latter4 ,when cold1 sweeten it pretty   
well with fine ,lisbon sugar1 and mix   
the pulp with it by degrees4            
,,gooseberry ,,hops4 ,gather the largest
 green gooseberries of the walnut kind1 
and slit the tops into four quarters1   
leaving the stalk end whole4 ,pick out  
the seeds1 and with a strong needle and 
thread fasten five or six together1 by  
running the thread through the bottoms1 
till they are of the size of a hop4 ,lay
 vine leaves at the bottom of a tin     
preserving-pan1 cover them with the     
hops1 then a layer of leaves1 and so on3
 lay a good many on the top1 and fill   
the pan with water4 ,stop it down so    
close that no steam can escape1 set it  
by a slow fire till scalding hot1 and   
then take it off to cool4 ,repeat the   
operation till the gooseberries1 on     

being opened1 are found to be of a good 
green4 ,then drain them on sieves1 and  
make a thin syrup of a pound of sugar to
 a pint of water1 well boiled and       
skimmed4 ,when the syrup is half cold1  
put in the fruit2 give it a boil up1 and
 repeat it thrice4 ,gooseberry hops look
 well and eat best dried1 and in this   
case they may be set to dry in a week4  
,but if to be kept moist1 make a syrup  
in the above proportions1 adding a slice
 of ginger in the boiling4 ,when skimmed
 and clear1 give the gooseberries one   
boil1 and pour the syrup cold over them4
 ,if found too sour1 a little sugar may 
be added1 before the hops that are for  
drying receive their last boil4 ,the    
extra syrup will serve for pies1 or go  
towards other sweetmeats4   ,,gooseberry
 ,,jam4 ,gather some ripe gooseberries1 
of the clear white or green sort1 pick  
them clean and weigh them4 ,allow three 
quarters of a pound of lump sugar to a  
pound of fruit1 and half a pint of      
water4 ,boil and skim the sugar and     

water1 then put in the fruit1 and boil  
it gently till it is quite clear4 ,break
 the gooseberries into jam1 and put into
 small pots4--,another4 ,gather some    
ripe gooseberries in dry weather1 of the
 red hairy sort1 and pick off the heads 
and tails4 ,put twelve pounds of them   
into a preserving pan1 with a pint of   
currant juice1 drawn as for jelly4 ,boil
 them pretty quick1 and beat them with a
 spoon2 when they begin to break1 add   
six pounds of white ,lisbon sugar1 and  
simmer them slowly to a jam4 ,they      
require long boiling1 or they will not  
keep2 but they make an excellent jam for
 tarts and puffs4 ,when the jam is put  
into jars1 examine it after two or three
 days2 and if the syrup and fruit       
separate1 the whole must be boiled      
again4 ,in making white gooseberry jam1 
clarified sugar should be used2 and in  
all cases great care must be taken to   
prevent the fruit from burning to the   
bottom of the pan4   ,,gooseberry       
,,pudding4 ,stew some gooseberries in a 

jar over a hot hearth1 or in a saucepan 
of water1 till reduced to a pulp4 ,take 
a pint of the juice pressed through a   
coarse sieve1 and mix it with three eggs
 beaten and strained4 ,add an ounce and 
a half of butter1 sweeten it well1 put a
 crust round the dish1 and bake it4 ,a  
few crumbs of roll should be mixed with 
the above to give it a little           
consistence1 or four ounces of ,naples  
biscuits4   ,,gooseberry ,,trifle4      
,scald as much fruit as when pulped     
through a sieve1 will cover the bottom  
of a dish intended to be used4 ,mix with
 it the rind of half a lemon grated     
fine1 sweetened with sugar4 ,put any    
quantity of common custard over it1 and 
a whip on the top1 as for other trifles4
   ,,gooseberry ,,vinegar4 ,boil some   
spring water2 and when cold1 put to     
every three quarts1 a quart of bruised  
gooseberries in a large tub4 ,let them  
remain two or three days1 stirring      
often2 then strain through a hair bag1  
and to each gallon of liquor add a pound

 of the coarsest sugar4 ,put it into a  
barrel1 with yeast spread upon a toast1 
and cover the bung hole with a piece of 
slate4 ,the greater the quantity of     
sugar and fruit1 the stronger the       
vinegar4   ,,gooseberry ,,wine4 ,when   
the weather is dry1 gather gooseberries 
about the time they are half ripe4 ,pick
 them clean as much as a peck into a    
convenient vessel1 and bruise them with 
a piece of wood1 taking as much care as 
possible to keep the seeds whole4 ,now  
having put the pulp into a canvas bag1  
press out all the juice2 and to every   
gallon of the gooseberries1 add about   
three pounds of fine loaf sugar4 ,mix   
the whole together by stirring it with a
 stick1 and as soon as the sugar is     
quite dissolved1 pour it into a cask    
which will exactly hold it4 ,if the     
quantity be about eight or nine gallons1
 let it stand a fortnight3 if twenty    
gallons1 forty days1 and so on in       
proportion4 ,set it in a cool place2 and
 after standing the proper time1 draw it

 off from the lees4 ,put it into another
 clean vessel of equal size1 or into the
 same1 after pouring out the lees and   
making it clean4 ,let a cask of ten or  
twelve gallons stand for about three    
months1 and twenty gallons for five     
months1 after which it will be fit for  
bottling off4   ,,gooseberries          
,,preserved4 ,gather some dry           
gooseberries of the hairy sort1 before  
the seeds become large1 and take care   
not to cut them in taking off the stalks
 and buds4 ,if gathered in the damp1 or 
the gooseberry skins are the least      
broken in the preparation1 the fruit    
will mould4 ,fill some jars or          
wide-mouthed bottles1 put the corks     
loosely in1 and set the bottles up to   
the neck in a kettle of water4 ,when the
 fruit looks scalded1 take them out2 and
 when perfectly cold1 cork them down    
close1 and rosin the top4 ,dig a trench 
sufficiently deep to receive all the    
bottles1 and cover them with the earth a
 foot and a half4 ,when a frost comes   

on1 a little fresh litter from the      
stable will prevent the ground from     
hardening1 so that the fruit may more   
easily be dug up4--,green gooseberries  
may also be preserved for winter use1   
without bedding them in the earth4      
,scald them as above1 and when cold1    
fill the bottles up with cold water4    
,cork and rosin them down1 and keep them
 in a dry place4--,another way4 ,having 
prepared the gooseberries as above1     
prepare a kettle of boiling water1 and  
put into it as much roche alum as will  
harden the water1 or give it a little   
roughness when dissolved3 but if there  
be too much it will spoil the fruit4    
,cover the bottom of a large sieve with 
gooseberries1 without laying one upon   
another2 and hold the sieve in the water
 till the fruit begins to look scalded  
on the outside4 ,turn them gently out of
 the sieve on a cloth on the dresser1   
cover them with another cloth1 putting  
some more to be scalded1 till the whole 
are finished4 ,observe not to put one   

quantity upon another1 or they will     
become too soft4 ,the next day pick out 
any bad or broken ones1 bottle the rest1
 and fill up the bottles with the alum  
water in which they were scalded4 ,if   
the water be left in the kettle1 or in a
 glazed pan1 it will spoil2 it must     
therefore be quickly put into the       
bottles4 ,gooseberries prepared in this 
way1 and stopped down close1 will make  
as fine tarts as when fresh from the    
trees4--,another way4 ,in dry weather   
pick some full grown but unripe         
gooseberries1 top and tail them1 and put
 them into wide-mouthed bottles4 ,stop  
them lightly with new velvet corks1 put 
them into the oven after the bread is   
drawn1 and let them stand till they are 
shrunk one fourth4 ,take them out of the
 oven1 fasten the corks in tight1 cut   
off the tops1 and rosin them down close4
 ,set them in a dry place2 and if well  
secured from the air1 they will keep the
 year round4 ,currants and damsons may  
be preserved in the same way4           

,,goosegrass ,,ointment4 ,melt some     
hog's lard1 add as much clivers or      
goosegrass as the lard will moisten1 and
 boil them together over a slow fire4   
,keep the mixture stirring till it      
becomes a little brown1 and then strain 
it through a cloth4 ,when cold1 take the
 ointment from the water1 and put it up 
in gallipots4   ,,gout4 ,gouty patients 
are required to abstain from all        
fermented and spirituous liquors1 and to
 use wine very moderately2 carefully to 
avoid all fat1 rancid1 and salted       
provisions1 and high seasoned dishes of 
every description4 ,the constant use of 
barley bread is recommended1 with large 
doses of powdered ginger boiled in milk 
for breakfast4 ,absorbent powders of two
 scruples of magnesia1 and three or four
 grains each of rhubarb and purified    
kali1 should be taken during the        
intervals of gouty fits1 and repeated   
every other morning for several weeks4  
,the feet should be kept warm1 sinapisms
 frequently applied to them1 and the    

part affected should be covered with    
flannel4   ,,gout ,,cordial4 ,take four 
pounds of sun raisins sliced and stoned1
 two ounces of senna1 one ounce of      
fennel seed1 one of coriander1 half an  
ounce of cochineal1 half an ounce of    
saffron1 half an ounce of stick         
liquorice1 and half a pound of rhubarb3 
infuse them all in two gallons of       
brandy1 and let it stand for ten days4  
,stir it occasionally1 then strain it   
off1 and bottle it4 ,take a small       
wine-glass full1 when the gout is in the
 head or stomach2 and if the pain be not
 removed1 take two large spoonfuls      
more4--,or take six drams of opium1 half
 an ounce of soap of tartar1 half an    
ounce of castile soap1 one dram of      
grated nutmeg1 three drams of camphor1  
two scruples of saffron1 and nine ounces
 of sweet spirit of sal-ammoniac4 ,put  
them all into a wine flask in a         
sand-heat for ten days1 shaking it      
occasionally till the last day or two3  
then pour it off clear1 and keep it     

stopped up close for use4 ,take thirty  
or forty drops in a glass of peppermint 
two hours after eating2 it may also be  
taken two or three times in the day or  
night if required4   ,,granaries4 ,these
 depositaries are very liable to be     
infested with weasels1 and various kinds
 of insects4 ,to prevent their          
depredations1 the floors of granaries   
should be laid with poplars of          
,lombardy4   ,,grapes4 ,to preserve this
 valuable fruit1 prepare a cask or      
barrel1 by carefully closing up its     
crevices to prevent access of the       
external air4 ,place a layer of bran1   
which has been well dried in an oven2   
upon this place a layer of bunches of   
grapes1 well cleaned1 and gathered in   
the afternoon of a dry day1 before they 
are perfectly ripe4 ,proceed then with  
alternate layers of bran and grapes till
 the barrel is full1 taking care that   
the bunches of grapes do not touch each 
other1 and to let the last layer be of  
bran2 then close the barrel so that the 

air may not be able to penetrate4       
,grapes thus packed will keep for a     
twelvemonth4 ,to restore their          
freshness1 cut the end of each bunch1   
and put that of white grapes into white 
wine1 and that of black grapes into red 
wine1 as flowers are put into water to  
keep them fresh4 ,it is customary in    
,france to pack grapes for the ,london  
market in saw dust1 but it must be      
carefully dried with a gentle heat1 or  
the turpentine and other odours of the  
wood will not fail to injure the fruit4 
,oak saw dust will answer the purpose   
best4   ,,grape ,,wine4 ,to every gallon
 of ripe grapes put a gallon of soft    
water1 bruise the grapes1 let them stand
 a week without stirring1 and draw the  
liquor off fine4 ,to every gallon of    
liquor allow three pounds of lump sugar1
 put the whole into a vessel1 but do not
 stop it till it has done hissing2 then 
stop it close1 and in six months it will
 be fit for bottling4--,a better wine1  
though smaller in quantity1 will be made

 by leaving out the water1 and          
diminishing the quantity of sugar4      
,water is necessary only where the juice
 is so scanty1 or so thick1 as in       
cowslip1 balm1 or black currant wine1   
that it could not be used without it4   
,,gravel4 ,the gout or rheumatism has a 
tendency to produce this disorder2 it is
 also promoted by the use of sour       
liquor1 indigestible food1 especially   
cheese1 and by a sedentary life4        
,perspiration should be assisted by     
gentle means1 particularly by rubbing   
with a warm flannel2 the diet regulated 
by the strictest temperance1 and        
moderate exercise is not to be          
neglected4 ,for medicine1 take the juice
 of a horseradish1 made into a thin     
syrup by mixing it with sugar2 a        
spoonful or two to be taken every three 
or four hours4   ,,gravel ,,walks4 ,to  
preserve garden walks from moss and     
weeds1 water them frequently with brine1
 or salt and water1 both in the spring  
and in autumn4 ,worms may be destroyed  

by an infusion of walnut-tree leaves1 or
 by pouring into the holes a ley made of
 wood ashes and lime4 ,if fruit trees   
are sprinkled with it1 the ravages of   
insects will be greatly prevented4      
,,gravies4 ,a few general observations  
are necessary on the subject of soups   
and gravies4 ,when there is any fear of 
gravy meat being spoiled before it be   
wanted1 it should be well seasoned1 and 
lightly fried1 in order to its keeping a
 day or two longer2 but the gravy is    
best when the juices are fresh4 ,when   
soups or gravies are to be put by1 let  
them be changed every day into fresh    
scalded pans4 ,whatever liquor has      
vegetables boiled in it1 is apt to turn 
sour much sooner than the juices of     
meat1 and gravy should never be kept in 
any kind of metal4 ,when fat remains on 
any soup1 a tea-cupful of flour and     
water mixed quite smooth1 and boiled in1
 will take it off4 ,if richness or      
greater consistence be required1 a good 
lump of butter mixed with flour1 and    

boiled in the soup or gravy1 will impart
 either of these qualities4 ,long       
boiling is necessary to obtain the full 
flavour2 and gravies and soups are best 
made the day before they are wanted4    
,they are also much better when the meat
 is laid in the bottom of the pan1 and  
stewed with herbs1 roots1 and butter1   
than when water is put to the meat at   
first2 and the gravy that is drawn from 
the meat1 should almost be dried up     
before the water is added4 ,the sediment
 of gravies that have stood to be cold1 
should not be used in cooking4 ,when    
onions are strong1 boil a turnip with   
them1 if for sauce2 and this will make  
them mild and pleasant4 ,if soups or    
gravies are too weak1 do not cover them 
in boiling1 that the watery particles   
may evaporate4 ,a clear jelly of cow    
heels is very useful to keep in the     
house1 being a great improvement to     
soups and gravies4 ,truffles and morels 
thicken soups and sauces1 and give them 
a fine flavour4 ,the way is to wash half

 an ounce of each carefully1 then simmer
 them a few minutes in water1 and add   
them with the liquor to boil in the     
sauce till quite tender4 ,as to the     
materials of which gravy is to be made1 
beef skirts will make as good as any    
other meat4 ,beef kidney1 or milt1 cut  
into small pieces1 will answer the      
purpose very well2 and so will the shank
 end of mutton that has been dressed1 if
 much be wanted4 ,the shank bones of    
mutton1 if well soaked and cleaned1 are 
a great improvement to the richness of  
the gravy4 ,taragon gives the flavour of
 ,french cookery1 and in high gravies it
 is a great improvement2 but it should  
be added only a short time before       
serving4 ,to draw gravy that will keep  
for a week1 cut some lean beef thin1 put
 it into a fryingpan without any butter1
 cover it up1 and set it on the fire1   
taking care that it does not burn4 ,keep
 it on the fire till all the gravy that 
comes out of the meat is absorbed1 then 
add as much water as will cover the     

meat1 and keep it stewing4 ,put in some 
herbs1 onions1 spice1 and a piece of    
lean ham4 ,let it simmer till it is     
quite rich1 and keep it in a cool place2
 but do not remove the fat till the     
gravy is to be used4   ,,gravy ,,for    
,,fowl4 ,when there is no meat to make  
gravy of1 wash the feet of the fowl     
nicely1 and cut them and the neck small4
 ,simmer them with a little bread       
browned1 a slice of onion1 a sprig of   
parsley and thyme1 some salt and pepper1
 and the liver and gizzard1 in a quarter
 of a pint of water1 till half wasted4  
,take out the liver1 bruise it1 and     
strain the liquor to it4 ,then thicken  
it with flour and butter1 and a         
tea-spoonful of mushroom ketchup will   
make the gravy very good4   ,,gravy     
,,for ,,wild ,,fowl4 ,set on a saucepan 
with half a pint of veal gravy1 adding  
half a dozen leaves of basil1 a small   
onion1 and a roll of orange or lemon    
peel4 ,let it boil up for a few minutes1
 and strain it off4 ,put to the clear   

gravy the juice of a ,seville orange1   
half a teaspoonful of salt1 the same of 
pepper1 and a glass of red wine4 ,shalot
 and cayenne may be added4 ,this is an  
excellent sauce for all kinds of wild   
water-fowl1 and should be sent up hot in
 a boat1 as some persons like wild fowl 
very little done1 and without any sauce4
 ,the common way of gashing the breast1 
and squeezing in a lemon1 cools and     
hardens the flesh1 and compels every one
 to eat it that way1 whether they       
approve of it or not4   ,,gravy ,,for   
,,mutton4 ,to make mutton taste like    
venison1 provide for it the following   
gravy4 ,pick a very stale woodcock or   
snipe1 and cut it to pieces1 after      
having removed the bag from the         
entrails4 ,simmer it in some meat gravy1
 without seasoning2 then strain it1 and 
serve it with the mutton4   ,,gravy     
,,soup4 ,wash and soak a leg of beef2   
break the bone1 and set it on the fire  
with a gallon of water1 a large bunch of
 sweet herbs1 two large onions sliced   

and fried to a fine brown1 but not      
burnt2 add two blades of mace1 three    
cloves1 twenty berries of allspice1 and 
forty black peppers4 ,stew the soup till
 it is rich1 and then take out the meat1
 which may be eaten at the kitchen      
table1 with a little of the gravy4 ,next
 day take off the fat1 which will serve 
for basting1 or for common pie crust4   
,slice some carrots1 turnips1 and       
celery1 and simmer them till tender4 ,if
 not approved1 they can be taken out    
before the soup is sent to table1 but   
the flavour will be a considerable      
addition4 ,boil vermicelli a quarter of 
an hour1 and add to it a large spoonful 
of soy1 and one of mushroom ketchup4 ,a 
,french roll should be made hot1 then   
soaked in the soup1 and served in the   
tureen4   ,,gravy ,,without ,,meat4 ,put
 into a bason a glass of small beer1 a  
glass of water1 some pepper and salt1   
grated lemon peel1 a bruised clove or   
two1 and a spoonful of walnut pickle1 or
 mushroom ketchup4 ,slice an onion1     

flour and fry it in a piece of butter   
till it is brown4 ,then turn all the    
above into a small tosser1 with the     
onion1 and simmer it covered for twenty 
minutes4 ,strain it off for use1 and    
when cold take off the fat4             
,,grayline4 ,having scaled and washed   
the fish1 then dry them4 ,dust them over
 with flour1 and lay them separately on 
a board before the fire4 ,fry them of a 
fine colour with fresh dripping2 serve  
them with crimp parsley1 and plain      
butter4 ,perch and tench may be done the
 same way4   ,,grease ,,extracted4 ,the 
ashes of burnt bones finely powdered1 or
 calcined hartshorn1 heated over the    
fire in a clean vessel1 and laid on each
 side of the grease spot1 if on books or
 paper1 with a weight laid upon it to   
assist the effect1 will completely      
remove it2 or the powder may be wrapped 
in thin muslin1 and applied in the same 
manner4 ,when prints get foul and dirty1
 they may readily be cleaned in the same
 manner as linen is bleached1 by being  

exposed to the sun and air1 and         
frequently wetted with clean water4 ,if 
this do not fully succeed1 the print may
 be soaked in hot water2 and if pasted  
on canvas1 it should first be taken off 
by dipping it in boiling water1 which   
will loosen it from the canvas4 ,the    
dirt occasioned by flies1 may be gently 
taken off with a wet sponge1 after the  
print has been well soaked4 ,spots of   
white-wash may be removed by spirit of  
sea salt diluted with water4--,if grease
 spots appear in leather1 a different   
process must be pursued4 ,a paste made  
of mealy potatoes1 dry mustard1 and     
spirits of turpentine1 mixed together1  
and applied to the spot1 will extract   
the grease from leather1 if rubbed off  
after it has been allowed sufficient    
time to dry4 ,a little vinegar may be   
added1 to render the application more   
effectual4   ,,green ,,fruit4 ,green    
peaches1 plums1 or other fruit1 should  
be put into a preserving pan of spring  
water1 covered with vine leaves1 and set

 over a clear fire4 ,when they begin to 
simmer take them off1 and take the fruit
 out carefully with a slice4 ,peel and  
preserve them as other fruit4   ,,green 
,,gages4 ,in order to preserve them for 
pies and tarts1 choose the largest when 
they begin to soften4 ,split them       
without paring2 and having weighed an   
equal quantity of sugar1 strew a part of
 it over the fruit4 ,blanch the kernels 
with a small sharp knife4 ,next day pour
 the syrup from the fruit1 and boil it  
gently six or eight minutes with the    
other sugar2 skim it1 and add the plums 
and kernels4 ,simmer it till clear1     
taking off any scum that rises2 put the 
fruit singly into small pots1 and pour  
the syrup and kernels to it4 ,if the    
fruit is to be candied1 the syrup must  
not be added3 for the sake of variety1  
it may be proper to do some each way4   
,,green ,,goose ,,pie4 ,bone two young  
green geese1 of a good size2 but first  
take away every plug1 and singe them    
nicely4 ,wash them clean1 and season    

them well with salt1 pepper1 mace1 and  
allspice4 ,put one inside the other1 and
 press them quite close1 drawing the    
legs inward4 ,put a good deal of butter 
over them1 and bake them either with or 
without a crust3 if the latter1 a cover 
to the dish must fit close to keep in   
the steam4   ,,green ,,peas4 ,peas      
should not be shelled till they are     
wanted1 nor boiled in much water4 ,put  
them in when the water boils1 with a    
little salt1 and a lump of sugar4 ,when 
they begin to dent in the middle1 they  
are done enough4 ,strain them through a 
cullender1 put a piece of butter in the 
dish1 and stir them till it is melted4  
,garnish with boiled mint4   ,,green    
,,peas ,,preserved4 ,if it be wished to 
keep them for winter use1 shell the     
peas1 and put them into a kettle of     
water when it boils4 ,warm them well1   
without boiling1 and pour them into a   
cullender4 ,when the water drains off1  
turn them out on a dresser covered with 
a cloth1 and put over another cloth to  

dry them perfectly4 ,deposit them in    
wide-mouth bottles1 leaving only room to
 pour clarified mutton suet upon them an
 inch thick1 and also for the cork4     
,rosin it down1 and keep it in the      
cellar or in the earth1 the same as     
other green fruit4 ,when the peas are to
 be used1 boil them tender1 with a piece
 of butter1 a spoonful of sugar1 and a  
little mint4--,another way4 ,shell the  
peas1 scald and dry them as above4 ,put 
them on tins or earthen dishes in a cool
 oven once or twice to harden1 and keep 
them in paper bags hung up in the       
kitchen4 ,when they are to be used1 let 
them be an hour in water2 then set them 
on with cold water1 a piece of butter1  
and a sprig of dried mint1 and boil     
them4   ,,green ,,peas ,,soup4 ,in      
shelling the peas1 divide the old from  
the young4 ,stew the old ones to a pulp1
 with an ounce of butter1 a pint of     
water1 a leaf or two of lettuce1 two    
onions1 pepper and salt4 ,put to the    
liquor that stewed them some more water1

 the hearts and tender stalks of the    
lettuces1 the young peas1 a handful of  
spinach cut small1 salt and pepper to   
relish1 and boil them till quite soft4  
,if the soup be too thin1 or not rich   
enough1 add an ounce or two of butter1  
mixed with a spoonful of rice or flour1 
and boil it half an hour longer4 ,before
 serving1 boil in the soup some green   
mint shred fine4 ,when the peas first   
come in1 or are very young1 the stock   
may be made of the shells washed and    
boiled1 till they are capable of being  
pulped4 ,more thickening will then be   
wanted4   ,,green ,,peas ,,stewed4 ,put 
into a stewpan a quart of peas1 a       
lettuce and an onion both sliced1 and no
 more water than hangs about the lettuce
 from washing4 ,add a piece of butter1 a
 little pepper and salt1 and stew them  
very gently for two hours4 ,when to be  
served1 beat up an egg1 and stir it into
 them1 or a bit of flour and butter4    
,chop a little mint1 and stew in them4  
,gravy may be added1 or a tea-spoonful  

of white powdered sugar2 but the flavour
 of the peas themselves is much better4 
,,green ,,sauce4 ,mix a quarter of a    
pint of sorrel juice1 a glass of white  
wine1 and some scalded gooseberries4    
,add sugar1 and a bit of butter1 and    
boil them up1 to serve with green geese 
or ducklings4   ,,gridiron4 ,the bars of
 a gridiron should be made concave1 and 
terminate in a trough to catch the      
gravy1 and keep the fat from dropping   
into the fire and making a smoke1 which 
will spoil the broiling4 ,upright       
gridirons are the best1 as they can be  
used at any fire1 without fear of smoke1
 and the gravy is preserved in the      
trough under them4 ,the business of the 
gridiron may be done by a ,dutch oven1  
when occasion requires4   ,,grief4 ,in  
considering what is conducive to health 
or otherwise1 it is impossible to       
overlook this destructive passion1 which
 like envy is 'the rottenness of the    
bones4' ,anger and fear are more        
violent1 but this is more fixed3 it     

sinks deep into the mind1 and often     
proves fatal4 ,it may generally be      
conquered at the beginning of any       
calamity2 but when it has gained        
strength1 all attempts to remove it are 
ineffectual4 ,life may be dragged out   
for a few years1 but it is impossible   
that any one should enjoy health1 whose 
mind is bowed down with grief and       
trouble4 ,in this case some betake      
themselves to drinking1 but here the    
remedy only aggravates the disease4 ,the
 best relief1 besides what the          
consolations of religion may afford1 is 
to associate with the kind and cheerful1
 to shift the scene as much as possible1
 to keep up a succession of new ideas1  
apply to the study of some art or       
science1 and to read and write on such  
subjects as deeply engage the attention4
 ,these will sooner expel grief than the
 most sprightly amusements1 which only  
aggravate instead of relieving the      
anguish of a wounded heart4   ,,grill   
,,sauce4 ,to half a pint of gravy add an

 ounce of fresh butter1 and a           
table-spoonful of flour1 previously well
 rubbed together2 the same of mushroom  
or walnut ketchup1 two tea-spoonfuls of 
lemon juice1 one of made mustard1 one of
 caper1 half a one of black pepper1 a   
little lemon peel grated fine1 a        
tea-spoonful of essence of anchovies1 a 
very small piece of minced shalot1 and a
 little chili vinegar1 or a few grains  
of cayenne4 ,simmer them all together   
for a few minutes1 pour a little of it  
over the grill1 and send up the rest in 
a sauce tureen4   ,,grilled ,,mutton4   
,cut a breast of mutton into diamonds1  
rub it over with egg1 and strew on some 
crumbs of bread and chopped parsley4    
,broil it in a ,dutch oven1 baste it    
with butter1 and pour caper sauce or    
gravy into the dish4   ,,ground ,,rice  
,,milk4 ,boil one spoonful of ground    
rice1 rubbed down smooth1 with three    
half pints of milk1 a little cinnamon1  
lemon peel1 and nutmeg4 ,sweeten it when
 nearly done4   ,,ground ,,rice         

,,pudding4 ,boil a large spoonful of    
ground rice in a pint of new milk1 with 
lemon peel and cinnamon4 ,when cold1 add
 sugar1 nutmeg1 and two eggs well       
beaten4 ,bake it with a crust round the 
dish4 ,a pudding of ,russian seed is    
made in the same manner4   ,,grouse4    
,twist the head under the wing1 and     
roast them like fowls1 but they must not
 be overdone4 ,serve with a rich gravy  
in the dish1 and bread sauce4 ,the sauce
 recommended for wild fowl1 may be used 
instead of gravy4   ,,grubs4 ,various   
kinds of grubs or maggots1 hatched from 
beetles1 are destructive of vegetation1 
and require to be exterminated4 ,in a   
garden they may be taken and destroyed  
by cutting a turf1 and laying it near   
the plant which is attacked1 with the   
grass side downwards4 ,but the most     
effectual way is to visit these         
depredators at midnight1 when they may  
be easily found and destroyed4          
,,gudgeons4 ,these delicate fish are    
taken in running streams1 where the     

water is clear4 ,they come in about     
midsummer1 and are to be had for five or
 six months4 ,they require to be dressed
 much the same as smelts1 being         
considered as a species of fresh-water  
smelts4   ,,guinea ,,fowl4 ,pea and     
guinea fowl eat much like pheasants1 and
 require to be dressed in the same way4 
,,guinea ,,hens4 ,these birds lay a     
great number of eggs2 and if their nest 
can be discovered1 it is best to put    
them under common hens1 which are better
 nurses4 ,they require great warmth1    
quiet1 and careful feeding with rice    
swelled in milk1 or bread soaked in it4 
,put two peppercorns down their throat  
when first hatched4   ,,gunpowder4      
,reduce to powder separately1 five drams
 of nitrate of potass1 one dram of      
sulphur1 and one of new-burnt charcoal4 
,mix them together in a mortar with a   
little water1 so as to make the compound
 into a dough1 which roll out into round
 pieces of the thickness of a pin1 upon 
a slab4 ,this must be done by moving a  

board backwards and forwards until the  
dough is of a proper size4 ,when three  
or four of these strings or pieces are  
ready1 put them together1 and with a    
knife cut the whole off in small grains4
 ,place these grains on a sheet of paper
 in a warm place1 and they will soon    
dry4 ,during granulation1 the dough must
 be prevented from sticking1 by using a 
little of the dry compound powder4 ,this
 mode of granulation1 though tedious1 is
 the only one to be used for so small a 
quantity1 for the sake of experiment4   
,in a large way1 gunpowder is granulated
 by passing the composition through     
sieves4     ,h4   ,,haddocks4 ,these    
fish may be had the greater part of the 
year1 but are most in season during the 
first three months4 ,in choosing1 see   
that the flesh is firm1 the eyes bright1
 and the gills fresh and red4 ,clean    
them well1 dry them in a cloth1 and rub 
them with vinegar to prevent the skin   
from breaking4 ,dredge them with flour1 
rub the gridiron with suet1 and let it  

be hot when the fish is laid on4 ,turn  
them while broiling1 and serve them up  
with melted butter1 or shrimp sauce4    
,,hair4 ,frequent cutting of the hair is
 highly beneficial to the whole body2   
and if the head be daily washed with    
cold water1 rubbed dry1 and exposed to  
the air1 it will be found an excellent  
preventive of periodical headachs4      
,pomatums and general perfumery are very
 injurious2 but a mixture of olive oil  
and spirits of rosemary1 with a few     
drops of oil of nutmeg1 may be used with
 safety4 ,if a lead comb be sometimes   
passed through the hair1 it will assume 
a darker colour1 but for health it      
cannot be recommended4   ,,hair         
,,powder4 ,to know whether this article 
be adulterated with lime1 as is too     
frequently the case1 put a little of the
 powder of sal-ammoniac into it1 and    
stir it up with warm water4 ,if the hair
 powder has been adulterated with lime1 
a strong smell of alkali will arise from
 the mixture4   ,,hair ,,water4 ,to     

thicken the hair1 and prevent its       
falling off1 an excellent water may be  
prepared in the following manner4 ,put  
four pounds of pure honey into a still1 
with twelve handfuls of the tendrils of 
vines1 and the same quantity of rosemary
 tops4 ,distil as cool and as slowly as 
possible1 and the liquor may be allowed 
to drop till it begins to taste sour4   
,,hams4 ,when a ham is to be dressed1   
put it into water all night1 if it has  
hung long2 and let it lie either in a   
hole dug in the earth1 or on damp stones
 sprinkled with water1 two or three     
days1 to mellow it4 ,wash it well1 and  
put it into a boiler with plenty of     
water2 let it simmer four1 five1 or six 
hours1 according to the size4 ,when done
 enough1 if before the time of serving1 
cover it with a clean cloth doubled1 and
 keep the dish hot over some boiling    
water4 ,take off the skin1 and rasp some
 bread over the ham4 ,preserve the skin 
as whole as possible1 to cover the ham  
when cold1 in order to prevent its      

drying4 ,garnish the dish with carrot   
when sent to table4 ,if a dried ham is  
to be purchased1 judge of its goodness  
by sticking a sharp knife under the     
bone4 ,if it comes out with a pleasant  
smell1 the ham is good3 but if the knife
 be daubed1 and has a bad scent1 do not 
buy it4 ,hams short in the hock are     
best1 and long-legged pigs are not fit  
to be pickled4   ,,ham ,,sauce4 ,when a 
ham is almost done with1 pick all the   
meat clean from the bone1 leaving out   
any rusty part4 ,beat the meat and the  
bone to a mash1 put it into a saucepan  
with three spoonfuls of gravy1 set it   
over a slow fire1 and stir it all the   
time1 or it will stick to the bottom4   
,when it has been on some time1 put to  
it a small bundle of sweet herbs1 some  
pepper1 and half a pint of beef gravy4  
,cover it up1 and let it stew over a    
gentle fire4 ,when it has a good flavour
 of the herbs1 strain off the gravy4 ,a 
little of this sauce will be found an   
improvement to all gravies4   ,,hands4  

,when the hands or feet are severely    
affected with the cold1 they should not 
immediately be exposed to the fire1 but 
restored to their usual tone and        
feeling1 by immersing them in cold      
water1 and afterwards applying warmth in
 the most careful and gradual manner4   
,persons subject to chopped hands in the
 winter time1 should be careful to rub  
them quite dry after every washing2 and 
to prevent their being injured by the   
weather1 rub them with a mixture of     
fresh lard1 honey1 and the yolks of     
eggs2 or a little goose fat will answer 
the purpose4   ,,hard ,,dumplings4 ,make
 a paste of flour and water1 with a     
little salt1 and roll it into balls4    
,dust them with flour1 and boil them    
nearly an hour4 ,they are best boiled   
with a good piece of meat1 and for      
variety1 a few currants may be added4   
,,hares4 ,if hung up in a dry cool      
place1 they will keep a great time2 and 
when imagined to be past eating1 they   
are often in the highest perfection4    

,they are never good if eaten when fresh
 killed4 ,a hare will keep longer and   
eat better1 if not opened for four or   
five days1 or according to the state of 
the weather4 ,if paunched when it comes 
from the field1 it should be wiped quite
 dry1 the heart and liver taken out1 and
 the liver scalded to keep for stuffing4
 ,repeat this wiping every day1 rub a   
mixture of pepper and ginger on the     
inside1 and put a large piece of        
charcoal into it4 ,if the spice be      
applied early1 it will prevent that     
musty taste which long keeping in the   
damp occasions1 and which also affects  
the stuffing4 ,if an old hare is to be  
roasted1 it should be kept as long as   
possible1 and well soaked4 ,this may be 
judged of1 in the following manner4 ,if 
the claws are blunt and rugged1 the ears
 dry and tough1 and the haunch thick1 it
 is old4 ,but if the claws are smooth   
and sharp1 the ears easily tear1 and the
 cleft in the lip is not much spread1 it
 is young4 ,if fresh and newly killed1  

the body will be stiff1 and the flesh   
pale4 ,to know a real leveret1 it is    
necessary to look for a knob or small   
bone near the foot on its fore leg3 if  
there be none1 it is a hare4   ,,hare   
,,pie4 ,cut up the hare1 and season it2 
bake it with eggs and forcemeat1 in a   
dish or raised crust4 ,when cold take   
off the lid1 and cover the meat with    
,savoury ,jelly3 see the article4       
,,hare ,,sauce4 ,this usually consists  
of currant jelly warmed up2 or it may be
 made of half a pint of port1 and a     
quarter of a pound of sugar1 simmered   
together over a clear fire for about    
five minutes4 ,it may also be made of   
half a pint of vinegar1 and a quarter of
 a pound of sugar1 reduced to a syrup4  
,,hare ,,soup4 ,take an old hare unfit  
for other purposes1 cut it into pieces1 
and put it into a jar2 add a pound and a
 half of lean beef1 two or three shank  
bones of mutton well cleaned1 a slice of
 lean bacon or ham1 an onion1 and a     
bunch of sweet herbs4 ,pour on two      

quarts of boiling water1 cover the jar  
close with bladder and paper1 and set it
 in a kettle of water4 ,simmer till the 
hare is stewed to pieces1 strain off the
 liquor1 boil it up once1 with a chopped
 anchovy1 and add a spoonful of soy1 a  
little cayenne1 and salt4 ,a few fine   
forcemeat balls1 fried of a good brown1 
should be served in the tureen4         
,,harrico ,,of ,,mutton4 ,remove some of
 the fat1 and cut the middle or best end
 of the neck into rather thin steaks4   
,flour and fry them in their own fat1 of
 a fine light brown1 but not enough for 
eating4 ,then put them into a dish while
 you fry the carrots1 turnips1 and      
onions2 the carrots and turnips in dice1
 the onions sliced4 ,they must only be  
warmed1 and not browned4 ,then lay the  
steaks at the bottom of a stewpan1 the  
vegetables over them1 and pour on as    
much boiling water as will just cover   
them4 ,give them one boil1 skim them    
well1 and then set the pan on the side  
of the fire to simmer gently till all is

 tender4 ,in three or four hours skim   
them2 add pepper and salt1 and a        
spoonful of ketchup4   ,,harrico ,,of   
,,veal4 ,take the best end of a small   
neck1 cut the bones short1 but leave it 
whole4 ,then put it into a stewpan1 just
 covered with brown gravy2 and when it  
is nearly done1 have ready a pint of    
boiled peas1 six cucumbers pared and    
sliced1 and two cabbage-lettuces cut    
into quarters1 all stewed in a little   
good broth4 ,add them to the veal1 and  
let them simmer ten minutes4 ,when the  
veal is in the dish1 pour the sauce and 
vegetables over it1 and lay the lettuce 
with forcemeat balls round it4          
,,hartshorn ,,jelly4 ,simmer eight      
ounces of hartshorn shavings with two   
quarts of water1 till reduced to one4   
,strain and boil it with the rinds of   
four ,china oranges1 and two lemons     
pared thin4 ,when cool1 add the juice of
 both1 half a pound of sugar1 and the   
whites of six eggs beaten to a froth4   
,let the jelly have three or four boils 

without stirring1 and strain it through 
a jelly bag4   ,,hashed ,,beef4 ,put    
into a stewpan1 a pint and a half of    
broth or water1 a large table-spoonful  
of mushroom ketchup1 with the gravy     
saved from the beef4 ,add a quarter of  
an ounce of onion sliced very fine1 and 
boil it about ten minutes4 ,put a large 
table-spoonful of flour into a basin1   
just wet it with a little water1 mix it 
well together1 then stir it into the    
broth1 and boil it five or ten minutes4 
,rub it through a sieve1 return it to   
the stewpan1 put in the hash1 and let it
 stand by the side of the fire till the 
meat is warm4 ,a tea-spoonful of parsley
 chopped very fine1 and put in five     
minutes before it is served up1 will be 
an agreeable addition2 or to give a     
higher relish1 a glass of port wine1 and
 a spoonful of currant jelly4 ,hashes   
and meats dressed a second time1 should 
only simmer gently1 till just warmed    
through4   ,,hashed ,,duck4 ,cut a cold 
duck into joints1 and warm it in gravy1 

without boiling1 and add a glass of port
 wine4   ,,hashed ,,hare4 ,season the   
legs and wings first1 and then broil    
them1 which will greatly improve the    
flavour4 ,rub them with cold butter and 
serve them quite hot4 ,the other parts1 
warmed with gravy1 and a little         
stuffing1 may be served separately4     
,,hashed ,,mutton4 ,cut thin slices of  
dressed mutton1 fat and lean1 and flour 
them4 ,have ready a little onion boiled 
in two or three spoonfuls of water2 add 
to it a little gravy1 season the meat1  
and make it hot1 but not to boil4 ,serve
 up the hash in a covered dish4 ,instead
 of onion1 a clove1 a spoonful of       
currant jelly1 and half a glass of port 
wine1 will give an agreeable venison    
flavour1 if the meat be fine4 ,for a    
change1 the hash may be warmed up with  
pickled cucumber or walnut cut small4   
,,hashed ,,venison4 ,warm it with its   
own gravy1 or some of it without        
seasoning2 but it should only be warmed 
through1 and not boiled4 ,if no fat be  

left1 cut some slices of mutton fat1 set
 it on the fire with a little port wine 
and sugar1 and simmer it dry4 ,then put 
it to the hash1 and it will eat as well 
as the fat of venison4   ,,hasty ,,dish 
,,of ,,eggs4 ,beat up six eggs1 pour    
them into a saucepan1 hold it over the  
fire till they begin to thicken1 and    
keep stirring from the bottom all the   
time4 ,then add a piece of butter the   
size of a walnut1 stir it about till the
 eggs and water are thoroughly mixed1   
and the eggs quite dry4 ,put it on a    
plate1 and serve it hot4   ,,hasty      
,,fritters4 ,melt some butter in a      
saucepan1 put in half a pint of good    
ale1 and stir a little flour into it by 
degrees4 ,add a few currants1 or chopped
 apples2 beat them up quick1 and drop a 
large spoonful at a time into the pan1  
till the bottom is nearly covered4 ,keep
 them separate1 turn them with a slice2 
and when of a fine brown1 serve them up 
hot1 with grated sugar over them4       
,,hasty ,,pudding4 ,boil some milk over 

a clear fire1 and take it off4 ,keep    
putting in flour with one hand1 and     
stirring it with the other1 till it     
becomes quite thick4 ,boil it a few     
minutes1 pour it into a dish1 and       
garnish with pieces of butter4 ,to make 
a better pudding1 beat up an egg and    
flour into a stiff paste1 and mince it  
fine4 ,put the mince into a quart of    
boiling milk1 with a little butter and  
salt1 cinnamon and sugar1 and stir them 
carefully together4 ,when sufficiently  
thickened1 pour it into a dish1 and     
stick bits of butter on the top4 ,or    
shred some suet1 add grated bread1 a few
 currants1 the yolks of four eggs and   
the whites of two1 with some grated     
lemon peel and ginger4 ,mix the whole   
together1 and make it into balls the    
size and shape of an egg1 with a little 
flour4 ,throw them into a skillet of    
boiling water1 and boil them twenty     
minutes2 but when sufficiently done1    
they will rise to the top4 ,serve with  
cold butter1 or pudding sauce4   ,,hats4

 ,gentlemen's hats are often damaged by 
a shower of rain1 which takes off the   
gloss1 and leaves them spotted4 ,to     
prevent this1 shake out the wet as much 
as possible1 wipe the hat carefully with
 a clean handkerchief1 observing to lay 
the beaver smooth4 ,then fix the hat in 
its original shape1 and hang it to dry  
at a distance from the fire4 ,next      
morning1 brush it several times with a  
soft brush in the proper direction1 and 
the hat will have sustained but little  
injury4 ,a flat iron moderately heated1 
and passed two or three times gently    
over the hat1 will raise the gloss1 and 
give the hat its former good appearance4
   ,,haunch ,,of ,,mutton4 ,keep it as  
long as it can be preserved sweet1 and  
wash it with warm milk and water1 or    
vinegar if necessary4 ,when to be       
dressed especially1 observe to wash it  
well1 lest the outside should contract a
 bad flavour from keeping4 ,lay a paste 
of coarse flour on strong paper1 and    
fold the haunch in it2 set it a great   

distance from the fire1 and allow       
proportionate time for the paste4 ,do   
not remove it till nearly forty minutes 
before serving1 and then baste it       
continually4 ,bring the haunch nearer   
the fire before the paste is taken off1 
and froth it up the same as venison4 ,a 
gravy must be made of a pound and a half
 of a loin of old mutton1 simmered in a 
pint of water to half the quantity1 and 
no seasoning but salt4 ,brown it with a 
little burnt sugar1 and send it up in   
the dish4 ,care should be taken to      
retain a good deal of gravy in the meat1
 for though long at the fire1 the       
distance and covering will prevent its  
roasting out4 ,serve with currant-jelly 
sauce4   ,,haunch ,,of ,,venison4 ,if it
 be the haunch of a buck1 it will take  
full three hours and a half roasting2 if
 a doe1 about half an hour less4        
,venison should be rather under than    
overdone4 ,sprinkle some salt on a sheet
 of white paper1 spread it over with    
butter1 and cover the fat with it4 ,then

 lay a coarse paste on strong white     
paper1 and cover the haunch2 tie it with
 fine packthread1 and set it at a       
distance from a good fire4 ,baste it    
often3 ten minutes before serving take  
off the paste1 draw the meat nearer the 
fire1 and baste it with butter and a    
good deal of flour1 to make it froth up 
well4 ,gravy for it should be put into a
 boat1 and not into the dish1 unless    
there is none in the venison4 ,to make  
the gravy1 cut off the fat from two or  
three pounds of a loin of old mutton1   
and set it in steaks on a gridiron for a
 few minutes just to brown one side4    
,put them into a saucepan with a quart  
of water1 keep it closely covered for an
 hour1 and simmer it gently4 ,then      
uncover it1 stew it till the gravy is   
reduced to a pint1 and season it with   
salt only4 ,currant-jelly sauce must be 
served in a boat4 ,beat up the jelly    
with a spoonful or two of port wine1 and
 melt it over the fire4 ,where jelly    
runs short1 a little more wine must be  

added1 and a few lumps of sugar4 ,serve 
with ,french beans4 ,if the old bread   
sauce be still preferred1 grate some    
white bread1 and boil it with port wine 
and water1 and a large stick of         
cinnamon4 ,when quite smooth1 take out  
the cinnamon1 and add some sugar4       
,,hay ,,stacks4 ,in making stacks of new
 hay1 care should be taken to prevent   
its heating and taking fire1 by forming 
a tunnel completely through the centre4 
,this may be done by stuffing a sack    
full of straw1 and tying up the mouth   
with a cord2 then make the rick round   
the sack1 drawing it up as the rick     
advances1 and taking it out when        
finished4   ,,head ,,ache4 ,this        
disorder generally arises from some     
internal cause1 and is the symptom of a 
disease which requires first to be      
attended to2 but where it is a local    
affection only1 it may be relieved by   
bathing the part affected with spirits  
of hartshorn1 or applying a poultice of 
elder flowers4 ,in some cases the most  

obstinate pain is removed by the use of 
vervain1 both internally in the form of 
a decoction1 and also by suspending the 
herb round the neck4 ,persons afflicted 
with headache should beware of          
costiveness3 their drink should be      
diluting1 and their feet and legs kept  
warm4 ,it is very obvious1 that as many 
disorders arise from taking cold in the 
head1 children should be inured to a    
light and loose covering in their       
infancy1 by which means violent         
headaches might be prevented in mature  
age3 and the maxim of keeping the feet  
warm and the head cool1 should be       
strictly attended to4   ,,head ,,and    
,,pluck4 ,whether of lamb or mutton1    
wash the head clean1 take the black part
 from the eyes1 and the gall from the   
liver4 ,lay the head in warm water2 boil
 the lights1 heart1 and part of the     
liver2 chop them small1 and add a little
 flour4 ,put it into a saucepan with    
some gravy1 or a little of the liquor it
 was boiled in1 a spoonful of ketchup1 a

 small quantity of lemon juice1 cream1  
pepper1 and salt4 ,boil the head very   
white and tender1 lay it in the middle  
of the dish1 and the mince meat round   
it4 ,fry the other part of the liver    
with some small bits of bacon1 lay them 
on the mince meat1 boil the brains the  
same as for a calf's head1 beat up an   
egg and mix with them1 fry them in small
 cakes1 and lay them on the rim of the  
dish4 ,garnish with lemon and parsley4  
,,heart ,,burn4 ,persons subject to this
 disorder1 ought to drink no stale      
liquors1 and to abstain from flatulent  
food4 ,take an infusion of bark1 or any 
other stomachic bitter2 or a            
tea-spoonful of the powder of gum arabic
 dissolved in a little water1 or chew a 
few sweet almonds blanched4 ,an infusion
 of anise seeds1 or ginger1 have        
sometimes produced the desired effect4  
,,hedge ,,hog4 ,make a cake of any      
description1 and bake it in a mould the 
shape of a hedge hog4 ,turn it out of   
the mould1 and let it stand a day or    

two4 ,prick it with a fork1 and let it  
remain all night in a dish full of sweet
 wine4 ,slit some blanched almonds1 and 
stick about it1 and pour boiled custard 
in the dish round it4   ,,herb ,,pie4   
,pick two handfuls of parsley from the  
stems1 half the quantity of spinach1 two
 lettuces1 some mustard and cresses1 a  
few leaves of borage1 and white beet    
leaves4 ,wash and boil them a little1   
drain and press out the water1 cut them 
small2 mix a batter of flour1 two eggs  
well beaten1 a pint of cream1 and half a
 pint of milk1 and pour it on the herbs4
 ,cover with a good crust1 and bake it4 
,,herb ,,tea4 ,if betony be gathered and
 dried before it begins to flower1 it   
will be found to have the taste of tea1 
and all its good qualities1 without any 
of its bad ones3 it is also considered  
as a remedy for the headache4 ,hawthorn 
leaves dried1 and one third of balm and 
sage1 mixed together1 will make a       
wholesome and strengthening drink4 ,an  
infusion of ground ivy1 mixed with a few

 flowers of lavender1 and flavoured with
 a drop of lemon juice1 will make an    
agreeable substitute for common tea4    
,various other vegetables might also be 
employed for this purpose2 such as sage1
 balm1 peppermint1 and similar spicy    
plants2 the flowers of the sweet        
woodroof1 those of the burnet1 or       
pimpernel rose2 the leaves of peach and 
almond trees1 the young and tender      
leaves of bilberry1 and common          
raspberry2 and the blossoms of the      
blackthorn1 or sloe tree4 ,most of these
 when carefully gathered and dried in   
the shade1 especially if they be managed
 like ,indian tea-leaves1 bear a great  
resemblance to the foreign teas1 and are
 at the same time of superior flavour   
and salubrity4   ,,herbs ,,for ,,winter4
 ,take any sort of sweet herbs1 with    
three times the quantity of parsley1 and
 dry them in the air1 without exposing  
them to the sun4 ,when quite dry1 rub   
them through a hair sieve1 put them in  
canisters or bottles1 and keep them in a

 dry place3 they will be useful for     
seasoning in the winter4 ,mint1 sage1   
thyme1 and such kind of herbs1 may be   
tied in small bunches1 and dried in the 
air3 then put each sort separately into 
a bag1 and hang it up in the kitchen4   
,parsley should be picked from the      
stalks as soon as gathered1 and dried in
 the shade to preserve the colour4      
,cowslips and marigolds should be       
gathered dry1 picked clean1 dried in a  
cloth1 and kept in paper bags4          
,,hessian ,,soup4 ,clean the root of a  
neat's tongue very nicely1 and half an  
ox's head1 with salt and water1 and soak
 them afterwards in water only4 ,then   
stew them in five or six quarts of      
water1 till tolerably tender4 ,let the  
soup stand to be cold1 take off the fat1
 which will do for basting1 or to make  
good paste for hot meat pies4 ,put to   
the soup a pint of split peas1 or a     
quart of whole ones1 twelve carrots1 six
 turnips1 six potatoes1 six large       
onions1 a bunch of sweet herbs1 and two 

heads of celery4 ,simmer them without   
the meat1 till the vegetables are done  
enough to pulp with the peas through a  
sieve2 and the soup will then be about  
the thickness of cream4 ,season it with 
pepper1 salt1 mace1 allspice1 a clove or
 two1 and a little cayenne1 all in fine 
powder4 ,if the peas are bad1 and the   
soup not thick enough1 boil in it a     
slice of roll1 and pass it through the  
cullender2 or add a little rice flour1  
mixing it by degrees4--,to make a ragout
 with the above1 cut the nicest part of 
the head1 the kernels1 and part of the  
fat from the root of the tongue1 into   
small thick pieces4 ,rub these with some
 of the above seasoning1 putting them   
into a quart of the liquor reserved for 
that purpose before the vegetables were 
added2 flour them well1 and simmer till 
they are nicely tender4 ,then add a     
little mushroom and walnut ketchup1 a   
little soy1 a glass of port wine1 and a 
tea-spoonful of made mustard1 and boil  
all up together4 ,serve with small eggs 

and forcemeat balls4 ,this furnishes an 
excellent soup and a ragout at a small  
expense4   ,,hiccough4 ,a few small     
draughts of water in quick succession1  
or a tea-spoonful of vinegar1 will often
 afford immediate relief4 ,peppermint   
water mixed with a few drops of         
vitriolic acid may be taken2 and        
sometimes sneezing1 or the stench of an 
extinguished tallow candle1 has been    
found sufficient4   ,,hind ,,quarter    
,,of ,,lamb4 ,boil the leg in a floured 
cloth an hour and a quarter2 cut the    
loin into chops1 fry them1 lay them     
round the leg1 with a bit of parsley on 
each1 and serve it up with spinach or   
brocoli4   ,,hind ,,quarter ,,of ,,pig4 
,to dress this joint lamb fashion1 take 
off the skin1 roast it1 and serve it up 
with mint sauce4 ,a leg of lamb stuffed 
like a leg of pork1 and roasted1 with   
drawn gravy1 is very good4 ,a loin of   
mutton also1 stuffed like a hare1 and   
basted with milk4 ,put gravy in the     
dish1 served with currant jelly1 or any 

other sauce4   ,,hiving ,,of ,,bees4    
,when it is intended to introduce a     
swarm of bees into a new hive1 it must  
be thoroughly cleaned1 and the inside   
rubbed with virgin wax4 ,a piece of nice
 honeycomb1 made of very white wax1 and 
about nine inches long1 should be hung  
on the cross bars near the top of the   
hive1 to form a kind of nest for the    
bees1 and excite them to continue their 
work4 ,the new hive being thus prepared1
 is then to be placed under an old one1 
before the bees begin to swarm1 in such 
a manner as to be quite close1 and to   
leave the bees no passage except into   
the new hive4 ,as these insects         
generally work downwards1 they will soon
 get into their new habitation2 and when
 it is occupied by one half of the      
swarm1 some holes must be made in the   
top of the old hive1 and kept covered   
till the proper time of making use of   
them4 ,preparation being thus made1 take
 the opportunity of a fine morning1     
about eight or nine o'clock1 at which   

time most of the bees are out1 gathering
 their harvest4 ,the comb is to be cut  
through by means of a piece of iron     
wire1 and the old hive separated from   
the new one4 ,an assistant must         
immediately place the cover1 which      
should be previously fitted1 upon the   
top of the new one4 ,the old hive is    
then to be taken to the distance of     
twenty or thirty yards1 and placed firm 
upon a bench or table1 but so as to     
leave a free space both above and below4
 ,the holes at the top being opened1 one
 of the new boxes is to be placed on the
 top of the old hive1 having the cover  
loosely fastened on it2 and is to be    
done in such a manner1 by closing the   
intervals between them with linen       
cloths1 that the bees on going out by   
the holes on the top of the old hive can
 only go into the new one4 ,but in order
 to drive the bees into the new hive1   
some live coals must be placed under the
 old one1 upon which some linen may be  
thrown1 to produce a volume of smoke2   

and the bees feeling the annoyance1 will
 ascend to the top of the old hive1 and 
at length will go through the holes into
 the new one4 ,when they have nearly all
 entered1 it is to be removed gently    
from the old hive1 and placed under the 
box already mentioned1 the top or cover 
having been taken off4 ,if it should    
appear the next morning that the two    
boxes1 of which the new hive is now     
composed1 do not afford sufficient room 
for the bees1 a third or fourth box may 
be added1 under the others1 as their    
work goes on1 changing them from time to
 time so long as the season permits the 
bees to gather wax and honey4 ,when a   
new swarm is to be hived1 the boxes     
prepared as above and proportioned to   
the size of the swarm1 are to be brought
 near the place where the bees have     
settled4 ,the upper box with the cover  
upon it1 must be taken from the others4 
,the cross bars at the top should be    
smeared with honey and water1 the doors 
must be closed1 the box turned upside   

down1 and held under the swarm1 which is
 then to be shaken into it as into a    
common hive4 ,when the whole swarm is in
 the box1 it is to be carried to the    
other boxes1 previously placed in their 
destined situation1 and carefully put   
upon them4 ,the interstices are to be   
closed with cement1 and all the little  
doors closed1 except the lowest1 through
 which the bees are to pass4 ,the hive  
should be shaded from the sun for a few 
days1 that the bees may not be tempted  
to leave their new habitation4 ,it is   
more advantageous however to form       
artificial swarms1 than to collect those
 which abandon their native hives2 and  
the hive here recommended is more       
particularly adapted to that purpose4   
,by this mode of treatment1 we not only 
avoid the inconveniences which attend   
the procuring of swarms in the common   
way1 but obtain the advantage of having 
the hives always well stocked1 which is 
of greater consequence than merely to   
increase their number2 for it has been  

observed1 that if a hive of four        
thousand bees give six pounds of honey1 
one of eight thousand will give         
twenty-four pounds4 ,on this principle  
it is proper to unite two or more hives1
 when they happen to be thickly stocked4
 ,this may be done by scattering a few  
handfuls of balm in those hives which   
are to be united1 which by giving them  
the same smell1 they will be unable to  
distinguish one another4 ,after this    
preparation1 the hives are to be joined 
by placing them one upon the other1 in  
the evening when they are at rest1 and  
taking away those boxes which are nearly
 empty4 ,all the little doors must be   
closed1 except the lowest4----,if bees  
are kept in single straw hives in the   
usual way1 the manner of hiving them is 
somewhat different4 ,they are first     
allowed to swarm1 and having settled1   
they are then taken to the hive4 ,if    
they fix on the lower branch of a tree1 
it may be cut off and laid on a cloth1  
and the hive placed over it1 so as to   

leave room for the bees to ascend into  
it4 ,if the queen can be found1 and put 
into the hive1 the rest will soon       
follow4 ,but if it be difficult to reach
 them1 let them remain where they have  
settled till the evening1 when there    
will be less danger of escaping4 ,after 
this the hive is to be placed in the    
apiary1 cemented round the bottom1 and  
covered from the wet at top4 ,the usual 
method of uniting swarms1 is by         
spreading a cloth at night upon the     
ground close to the hive1 in which the  
hive with the new swarm is to be placed4
 ,by giving a smart stroke on the top of
 the hive1 all the bees will drop into a
 cluster upon the cloth4 ,then take     
another hive from the beehouse1 and     
place it over the bees1 when they will  
ascend into it1 and mix with those      
already there4 ,another way is to invert
 the hive in which the united swarms are
 to live1 and strike the bees of the    
other hive into it as before4 ,one of   
the queens is generally slain on this   

occasion1 together with a considerable  
number of the working bees4 ,to prevent 
this destruction1 one of the queens     
should be sought for and taken1 when the
 bees are beaten out of the hive upon   
the cloth1 before the union is effected4
 ,bees never swarm till the hive is too 
much crowded by the young brood1 which  
happens in ,may or ,june1 according to  
the warmth of the season4 ,a good swarm 
should weigh five or six pounds2 those  
that are under four pounds weight1      
should be strengthened by a small       
additional swarm4 ,the size of the hive 
ought to be proportionate to the number 
of the bees1 and should be rather too   
small than too large1 as they require to
 be kept dry and warm in winter4 ,in    
performing these several operations1 it 
will be necessary to defend the hands   
and face from the sting of the bees4    
,the best way of doing this is to cover 
the whole head and neck with a coarse   
cloth or canvas1 which may be brought   
down and fastened round the waist4      

,through this cloth the motion of the   
bees may be observed1 without fearing   
their stings2 and the hands may be      
protected by a thick pair of gloves4    
,,hodge ,,podge4 ,boil some slices of   
coarse beef in three quarts of water1   
and one of small beer4 ,skim it well1   
put in onions1 carrots1 turnips1 celery1
 pepper and salt4 ,when the meat is     
tender1 take it out1 strain off the     
soup1 put a little butter and flour into
 the saucepan1 and stir it well1 to     
prevent burning4 ,take off the fat1 put 
the soup into a stewpan1 and stew the   
beef in it till it is quite tender4     
,serve up the soup with turnips and     
carrots1 spinage or celery4 ,a leg of   
beef cut in pieces1 and stewed five or  
six hours1 will make good soup2 and any 
kind of roots or spices may be added or 
omitted at pleasure4 ,or stew some peas1
 lettuce1 and onions1 in a very little  
water1 with a bone of beef or ham4      
,while these are doing1 season some     
mutton or lamb steaks1 and fry them of a

 nice brown4 ,three quarters of an hour 
before serving1 put the steaks into a   
stewpan1 and the vegetables over them4  
,stew them1 and serve all together in a 
tureen4 ,another way of making a good   
hodge podge1 is to stew a knuckle of    
veal and a scrag of mutton1 with some   
vegetables1 adding a bit of butter      
rolled in flour4   ,,hog',s ,,cheeks4   
,if to be dried as usual1 cut out the   
snout1 remove the brains1 and split the 
head1 taking off the upper bone to make 
the chawl a good shape4 ,rub it well    
with salt1 and next day take away the   
brine4 ,on the following day cover the  
head with half an ounce of saltpetre1   
two ounces of bay salt1 a little common 
salt1 and four ounces of coarse sugar4  
,let the head be often turned1 and after
 ten days smoke it for a week like      
bacon4   ,,hog',s ,,ears ,,forced4      
,parboil two pair of ears1 or take some 
that have been soused4 ,make a forcemeat
 of an anchovy1 some sage and parsley1 a
 quarter of a pound of chopped suet1    

bread crumbs1 and only a little salt4   
,mix all these with the yolks of two    
eggs1 raise the skin of the upper side  
of the ears1 and stuff them with the    
mixture4 ,fry the ears in fresh butter1 
of a fine colour2 then pour away the    
fat1 and drain them4 ,prepare half a    
pint of rich gravy1 with a glass of fine
 sherry1 three tea-spoonfuls of made    
mustard1 a little butter and flour1 a   
small onion whole1 and a little pepper  
or cayenne4 ,put this with the ears into
 a stewpan1 and cover it close2 stew it 
gently for half an hour1 shaking the pan
 often4 ,when done enough1 take out the 
onion1 place the ears carefully in a    
dish1 and pour the sauce over them4 ,if 
a larger dish is wanted1 the meat from  
two feet may be added to the above4     
,,hog',s ,,head4 ,to make some excellent
 meat of a hog's head1 split it1 take   
out the brains1 cut off the ears1 and   
sprinkle it with salt for a day4 ,then  
drain it1 salt it again with common salt
 and saltpetre for three days1 and      

afterwards lay the whole in a small     
quantity of water for two days4 ,wash   
it1 and boil it till all the bones will 
come out4 ,skin the tongue1 and take the
 skin carefully off the head1 to put    
under and over4 ,chop the head as quick 
as possible1 season it with pepper and  
salt1 and a little mace or allspice     
berries4 ,put the skin into a small pan1
 with the chopped head between1 and     
press it down4 ,when cold it will turn  
out1 and make a kind of brawn4 ,if too  
fat1 a few bits of lean pork may be     
prepared in the same way1 and added to  
it4 ,add salt and vinegar1 and boil     
these with some of the liquor for a     
pickle to keep it4   ,,hog',s ,,lard4   
,this should be carefully melted in a   
jar placed in a kettle of water1 and    
boiled with a sprig of rosemary4 ,after 
it has been prepared1 run it into       
bladders that have been extremely well  
cleaned4 ,the smaller they are1 the     
better the lard will keep3 if the air   
reaches it1 it becomes rank4 ,lard being

 a most useful article for frying fish1 
it should be prepared with care4 ,mixed 
with butter1 it makes fine crust4       
,,hollow ,,biscuits4 ,mix a pound and a 
quarter of butter with three pounds and 
a half of flour1 adding a pint of warm  
water4 ,cut out the paste with a wine   
glass1 or a small tin1 and set them in a
 brisk oven1 after the white bread is   
drawn4   ,,hones4 ,for joining them     
together1 or cementing them to their    
frames1 melt a little common glue       
without water1 with half its weight of  
rosin1 and a small quantity of red      
ochre4   ,,honey4 ,the honey produced by
 young bees1 and which flows            
spontaneously1 is purer than that       
expressed from the comb2 and hence it is
 called virgin honey4 ,the best sort is 
of a thick consistence1 and of a whitish
 colour1 inclining to yellow3 it        
possesses an agreeable smell1 and a     
pleasant taste4 ,when the combs are     
removed from the hive1 they are taken by
 the hand into a sieve1 and left to     

drain into a vessel sufficiently wide   
for the purpose4 ,after it has stood a  
proper time to settle1 the pure honey is
 poured into earthen jars1 tied down    
close to exclude the air4   ,,honey     
,,vinegar4 ,when honey is extracted from
 the combs1 by means of pressure1 take  
the whole mass1 break and separate it1  
and into each tub or vessel put one part
 of combs1 and two of water4 ,set them  
in the sun1 or in a warm place1 and     
cover them with cloths4 ,fermentation   
takes place in a few days1 and continues
 from eight to twelve days1 according to
 the temperature of the situation in    
which the operation is carried on4      
,during the fermentation1 stir the      
matter from time to time1 and press it  
down with the hand1 that it may be      
perfectly soaked4 ,when the fermentation
 is over1 put the matter to drain on    
sieves or strainers4 ,at the bottom of  
the vessels will be found a yellow      
liquor1 which must be thrown away1      
because it would soon contract a        

disagreeable smell1 which it would      
communicate to the vinegar4 ,then wash  
the tubs1 put into them the water       
separated from the other matter1 and it 
will immediately begin to turn sour4    
,the tubs must then be covered again    
with cloths1 and kept moderately warm4  
,a pellicle or skin is formed on the    
surface1 beneath which the vinegar      
acquires strength4 ,in a month's time it
 begins to be sharp1 but must be        
suffered to stand a little longer1 and  
then put into a cask1 of which the      
bunghole is to be left open4 ,it may    
then be used like any other vinegar4    
,all kinds of vinegar may be            
strengthened by suffering it to be      
repeatedly frozen1 and then separating  
the upper cake of ice or water from it4 
,,hooping ,,cough4 ,this disorder       
generally attacks children1 to whom it  
often proves fatal for want of proper   
management4 ,those who breathe an impure
 air1 live upon poor sustenance1 drink  
much warm tea1 and do not take          

sufficient exercise1 are most subject to
 this convulsive cough4 ,in the         
beginning of the disorder1 the child    
should be removed to a change of air1   
and the juice of onions or horseradish  
applied to the soles of the feet4 ,the  
diet light and nourishing1 and taken in 
small quantities2 the drink must be     
lukewarm1 consisting chiefly of toast   
and water1 mixed with a little white    
wine4 ,if the cough be attended with    
feverish symptoms1 a gentle emetic must 
be taken1 of camomile flowers1 and      
afterwards the following liniment       
applied to the pit of the stomach4      
,dissolve one scruple of tartar emetic  
in two ounces of spring water1 and add  
half an ounce of the tincture of        
cantharides3 rub a tea-spoonful of it   
every hour on the lower region of the   
stomach with a warm piece of flannel1   
and let the wetted part be kept warm    
with flannel4 ,this will be found to be 
the best remedy for the hooping cough4  
,,hops4 ,the quality of this article is 

generally determined by the price2 yet  
hops may be strong1 and not good4 ,they 
should be bright1 of a pleasant flavour1
 and have no foreign leaves or bits of  
branches among them4 ,the hop is the    
husk or seed pod of the hop vine1 as the
 cone is that of the fir tree2 and the  
seeds themselves are deposited1 like    
those of the fir1 round a little soft   
stalk1 enveloped by the several folds of
 this pod or cone4 ,if in the gathering1
 leaves or tendrils of the vine are     
mixed with the hops1 they may help to   
increase the weight1 but will give a bad
 taste to the beer2 and if they abound1 
they will spoil it4 ,great attention    
therefore must be paid to see that they 
are free from any foreign mixture4      
,there are also numerous sorts of hops1 
varying in size1 in form1 and quality4  
,those that are best for brewing are    
generally known by the absence of a     
brown colour1 which indicates perished  
hops2 a colour between green and yellow1
 a great quantity of the yellow farina1 

seeds not too large or hard1 a          
clamminess when rubbed between the      
fingers1 and a lively pleasant smell1   
are the general indications of good     
hops4 ,at almost any age they retain the
 power of preserving beer1 but not of   
imparting a pleasant flavour2 and       
therefore new hops are to be preferred4 
,supposing them to be of a good quality1
 a pound of hops may be allowed to a    
bushel of malt1 when the beer is strong1
 or brewed in warm weather2 but under   
other circumstances1 half the quantity  
will be sufficient4   ,,hop-,,top       
,,soup4 ,take a quantity of hop-tops    
when they are in the greatest           
perfection1 tie them in small bunches1  
soak them in water1 and put them to some
 thin peas-soup4 ,boil them up1 add     
three spoonfuls of onion juice1 with    
salt and pepper4 ,when done enough1     
serve them up in a tureen1 with sippets 
of toasted bread at the bottom4         
,,horseradish ,,powder4 ,in ,november or
 ,december1 slice some horseradish the  

thickness of a shilling1 and lay it to  
dry very gradually in a ,dutch oven1 for
 a strong heat would very soon evaporate
 its flavour4 ,when quite dry1 pound it 
fine1 and bottle it4   ,,horseradish    
,,vinegar4 ,pour a quart of the best    
vinegar on three ounces of scraped      
horseradish1 an ounce of minced shalot1 
and a dram of cayenne4 ,let it stand a  
week1 and it will give an excellent     
relish to cold beef1 or other articles4 
,a little black pepper and mustard1     
celery or cress seed1 may be added to   
the above4   ,,house ,,drains4 ,the     
smell of house drains is oftentimes     
exceedingly offensive1 but may be       
completely prevented by pouring down    
them a mixture of lime water1 and the   
ley of wood ashes1 or suds that have    
been used in washing4 ,an article known 
by the name of a sink trap may be had at
 the ironmongers1 which is a cheap and  
simple apparatus1 for carrying off the  
waste water and other offensive matter  
from sinks and drains4 ,but as the      

diffusion of any collection of filth    
tends to produce disease and mortality1 
it should not be suffered to settle and 
stagnate near our dwellings1 and every  
possible care should be taken to render 
them sweet and wholesome4   ,,house     
,,tax4 ,as the present system of        
taxation involves so important a part of
 the annual expenditure1 and is in many 
instances attended with so much vexation
 and trouble1 it concerns every         
housekeeper to be acquainted with the   
extent of his own liability1 and of     
course to regulate his conveniences     
accordingly4 ,it appears then1 that     
every inhabited dwellinghouse1          
containing not more than six windows or 
lights1 is subject to the yearly sum of 
six shillings and six-pence1 if under   
the value of five pounds a year4 ,but   
every dwellinghouse worth five pounds   
and under twenty pounds rent by the     
year1 pays the yearly sum of one        
shilling and six-pence in the pound2    
every house worth twenty pounds and     

under forty pounds a year1 two shillings
 and three-pence in the pound2 and for  
every house worth forty pounds and      
upwards1 the yearly sum of two shillings
 and ten-pence in the pound4 ,these     
rents however are to be taken from the  
rates in which they are charged1 and not
 from the rents which are actually paid4
   ,,household ,,bread4 ,four ounces of 
salt are dissolved in three quarts of   
water1 and mixed with a pint of yeast4  
,this mixture is poured into a cavity   
made in a peck of second flour1 placed  
in a large pan or trough4 ,when properly
 kneaded and fermented1 it is divided   
into pieces of a certain weight1 and    
baked4 ,sometimes1 in farm houses1 a    
portion of rice flour1 boiled potatoes1 
or rye meal1 is mixed with the flour1   
previous to kneading the dough4 ,the rye
 and rice serve to bind the bread1 but  
the potatoes render it light and        
spongy4--,or1 for a larger quantity1 put
 a bushel of flour into a trough1 two   
thirds wheat and one of rye4 ,mix a     

quart of yeast with nine quarts of warm 
water1 and work it into the flour till  
it becomes tough4 ,leave it to rise     
about an hour2 and as soon as it rises1 
add a pound of salt1 and as much warm   
water as before4 ,work it well1 and     
cover it with flannel4 ,make the loaves 
a quarter of an hour before the oven is 
ready2 and if they weigh five pounds    
each1 they will require to be baked two 
hours and a half4   ,,hung ,,beef4 ,make
 a strong brine with bay salt1 common   
salt1 and saltpetre1 and put in ribs of 
beef for nine days4 ,then dry it1 or    
smoke it in a chimney4 ,or rub the meat 
with salt and saltpetre1 and repeat it  
for a fortnight1 and dry it in wood     
smoke4   ,,hungary ,,water4 ,to one pint
 of highly rectified spirits of wine1   
put an ounce of the oil of rosemary1 and
 two drams of the essence of ambergris4 
,shake the bottle well several times1   
and let the cork remain out twenty-four 
hours4 ,shake it daily for a whole      
month1 and then put the water into small

 bottles for use4   ,,hunter',s ,,beef4 
,to a round of beef that weighs         
twenty-five pounds1 allow three ounces  
of saltpetre1 three ounces of the       
coarsest sugar1 an ounce of cloves1 half
 an ounce of allspice1 a nutmeg1 and    
three handfuls of common salt1 all in   
the finest powder4 ,the beef should hang
 two or three days2 then rub the above  
mixture well into it1 and turn and rub  
it every day for two or three weeks4    
,the bone must be taken out first4 ,when
 to be dressed1 dip it into cold water1 
to take off the loose spice2 bind it up 
tight with tape1 and put it into a pan  
with a tea-cupful of water at the       
bottom4 ,cover the top of the meat with 
shred suet1 and the pan with a brown    
crust and paper1 and bake it five or six
 hours4 ,when cold1 take off the paste  
and tape4 ,the gravy is very fine1 and a
 little of it is a great improvement to 
any kind of hash or soup4 ,both the     
gravy and the meat will keep some time4 
,the meat should be cut with a very     

sharp knife1 and quite smooth1 to       
prevent waste4   ,,hunter',s ,,pudding4 
,mix together a pound of suet1 a pound  
of flour1 a pound of currants1 and a    
pound of raisins stoned and cut4 ,add   
the rind of half a lemon finely shred1  
six peppercorns in fine powder1 four    
eggs1 a glass of brandy1 a little salt1 
and as much milk as will make it of a   
proper consistence4 ,boil it in a       
floured cloth1 or a melon mould1 eight  
or nine hours4 ,a spoonful of peach     
water may sometimes be added to change  
the flavour4 ,this pudding will keep six
 months after it is boiled1 if tied up  
in the same cloth when cold1 and hung   
up1 folded in writing paper to preserve 
it from the dust4 ,when to be eaten1 it 
must be boiled a full hour1 and served  
with sweet sauce4   ,,hysterics4 ,the   
sudden effusion of water on the face and
 hands1 while the fit is on1 and        
especially immersing the feet in cold   
water1 will afford relief4 ,fetid smells
 are also proper2 such as the burning of

 feathers1 leather1 or the smoke of     
sulphur1 and the application of strong  
volatile alkali1 or other pungent       
matters to the nostrils4 ,to effect a   
radical cure1 the cold bath1 mineral    
waters1 and other tonics are necessary4 
,in ,germany however1 they cure hysteric
 affections by eating carraway seeds    
finely powdered1 with a little ginger   
and salt1 spread on bread and butter    
every morning4     ,i4   ,,ice ,,for    
,,iceing4 ,to prepare artificial ice for
 articles of confectionary1 procure a   
few pounds of real ice1 reduce it nearly
 to powder1 and throw a large handful or
 more of salt amongst it4 ,this should  
be done in as cool a place as possible4 
,the ice and salt being put into a pail1
 pour some cream into an ice pot1 and   
cover it down4 ,then immerse it in the  
ice1 and draw that round the pot1 so as 
to enclose every part of it4 ,in a few  
minutes stir it well with a spoon or    
spatula1 removing to the centre those   
parts which have iced round the edges4  

,if the ice cream or water be in a a    
form1 shut the bottom close1 and move   
the whole in the ice1 as a spoon cannot 
be used for that purpose without danger 
of waste4 ,there should be holes in the 
pail1 to let off the ice as it thaws4   
,when any fluid tends towards cold1     
moving it quickly will encrease that    
tendency2 and likewise1 when any fluid  
is tending to heat1 stirring it will    
facilitate its boiling4   ,,ice         
,,creams4 ,mix the juice of the fruits  
with as much sugar as will be wanted1   
before the cream is added1 and let the  
cream be of a middling richness4   ,,ice
 ,,waters4 ,rub some fine sugar on lemon
 or orange1 to give the colour and      
flavour2 then squeeze the juice of      
either on its respective peel4 ,add     
water and sugar to make a fine sherbet1 
and strain it before it be put into the 
ice-pot4 ,if orange1 the greater        
proportion should be of the china juice1
 and only a little of seville1 and a    
small bit of the peel grated by the     

sugar4 ,the juice of currants or        
raspberries1 or any other sort of fruit1
 being squeezed out1 sweetened1 and     
mixed with water1 may be prepared for   
iceing in the same way4   ,,iceing ,,for
 ,,cakes4 ,beat and sift half a pound of
 fine sugar1 put it into a mortar with  
four spoonfuls of rose water1 and the   
whites of two eggs beaten and strained4 
,whisk it well1 and when the cake is    
almost cold1 dip a feather in the       
iceing1 and cover the cake well4 ,set it
 in the oven to harden1 but suffer it   
not to remain to be discoloured1 and    
then keep it in a dry place4--,for a    
very large cake1 beat up the whites of  
twenty fresh eggs1 and reduce to powder 
a pound of double refined sugar1 sifted 
through a lawn sieve4 ,mix these well in
 a deep earthen pan1 add orange flower  
water1 barely sufficient to give it a   
flavour1 and a piece of fresh lemon     
peel4 ,whisk it for three hours till the
 mixture is thick and white1 then with a
 thin broad piece of board spread it all

 over the top and sides1 and set it in a
 cool oven1 and an hour will harden it4 
,,iceing ,,for ,,tarts4 ,beat well      
together the yolk of an egg and some    
melted butter1 smear the tarts with a   
feather1 and sift sugar over them as    
they are put into the oven4 ,or beat up 
the white of an egg1 wash the paste with
 it1 and sift over some white sugar4    
,,iliac ,,passion4 ,this dangerous      
malady1 in which the motion of the      
bowels is totally impeded or inverted1  
arises from spasms1 violent exertions of
 the body1 eating of unripe fruit1      
drinking of sour liquors1 worms1        
obstinate costiveness1 and various other
 causes1 which produce the most         
excruciating pain in the region of the  
abdomen4 ,large blisters applied to the 
most painful part1 emollient clysters1  
fomentations1 and the warm bath1 are    
amongst the most likely means2 but in   
many instances1 this disorder is not to 
be controuled by medicine4 ,no remedy   
however can be applied with greater     

safety or advantage1 than frequent doses
 of castor oil3 and if this fail1       
quicksilver in a natural state is the   
only medicine on which any reliance can 
be placed4   ,,imperial4 ,put into a    
stone jar two ounces of cream of tartar1
 and the juice and paring of two lemons4
 ,pour on them seven quarts of boiling  
water1 stir it well1 and cover it close4
 ,when cold1 sweeten it with loaf sugar2
 strain1 bottle1 and cork it tight4     
,this makes a very pleasant and         
wholesome liquor2 but if drunk too      
freely1 it becomes injurious4 ,in       
bottling it off1 add half a pint of rum 
to the whole quantity4   ,,imperial     
,,cream4 ,boil a quart of cream with the
 thin rind of a lemon1 and stir it till 
nearly cold4 ,have ready in a dish or   
bowl1 in which it is to be served1 the  
juice of three lemons strained1 mixed   
with as much sugar as will sweeten the  
cream4 ,pour this into the dish from a  
large tea-pot1 holding it high1 and     
moving it about to mix with the juice4  

,it should be made at least six hours   
before it is used2 and if the day       
before1 it would be still better4       
,,imperial ,,water4 ,put into an earthen
 pan1 four ounces of sugar1 and the rind
 of three lemons4 ,boil an ounce of     
cream of tartar in three quarts of      
water1 and pour it on the sugar and     
lemon4 ,let it stand all night1 clear it
 through a bag1 and bottle it4          
,,incense4 ,compound in a marble mortar1
 a large quantity of lignum rhodium1 and
 anise1 with a little powder of dried   
orange peel1 and gum benzoin4 ,add some 
gum dragon dissolved in rose water1 and 
a little civet4 ,beat the whole         
together1 form the mixture into small   
cakes1 and place them on paper to dry4  
,one of these cakes being burnt1 will   
diffuse an agreeable odour throughout   
the largest apartment4   ,,indelible    
,,ink4 ,gum arabic dissolved in water1  
and well mixed with fine ivory black1   
will make writing indelible4 ,if the    
writing be afterwards varnished over    

with the white of an egg clarified1 it  
will preserve it to any length of time4 
,,indian ,,pickle4 ,lay a pound of white
 ginger in water one night2 then scrape1
 slice1 and lay it in salt in a pan1    
till the other ingredients are prepared4
 ,peel and slice a pound of garlic1 lay 
it in salt three days1 and afterwards   
dry it in the sun4 ,salt and dry some   
long pepper in the same way3 then       
prepare various sorts of vegetables in  
the following manner4 ,quarter some     
small white cabbages1 salt them three   
days1 then squeeze and lay them in the  
sun to dry4 ,cut some cauliflowers into 
branches1 take off the green part of    
radishes1 cut celery into lengths of    
about three inches1 put in young ,french
 beans whole1 and the shoots of elder1  
which will look like bamboo4 ,choose    
apples and cucumbers of a sort the least
 seedy1 quarter them1 or cut them in    
slices4 ,all must be salted1 drained1   
and dried in the sun1 except the latter1
 over which some boiling vinegar must be

 poured4 ,in twelve hours drain them1   
but use no salt4 ,put the spice into a  
large stone jar1 adding the garlic1 a   
quarter of a pound of mustard seed1 an  
ounce of turmeric1 and vinegar          
sufficient for the quantity of pickle4  
,when the vegetables are dried and      
ready1 the following directions must be 
observed4 ,put some of them into a      
half-gallon stone jar1 and pour over    
them a quart of boiling vinegar4 ,next  
day take out those vegetables2 and when 
drained1 put them into a large stock    
jar4 ,boil the vinegar1 pour it over    
some more of the vegetables1 let them   
lie all night1 and complete the         
operation as before4 ,thus proceed till 
each set is cleansed from the dust they 
may have contracted4 ,then to every     
gallon of vinegar1 put two ounces of    
flour of mustard1 gradually mixing in a 
little of it boiling hot1 and stop the  
jar tight4 ,the whole of the vinegar    
should be previously scalded1 and set to
 cool before it is put to the spice4    

,this pickle will not be ready for a    
year1 but a small quantity may be got   
ready for eating in a fortnight1 by only
 giving the cauliflower one scald in    
water1 after salting and drying as      
above1 but without the preparative      
vinegar3 then pour the vinegar1 which   
has the spice and garlic1 boiling hot   
over it4 ,if at any time it be found    
that the vegetables have not swelled    
properly1 boiling the pickle1 and       
pouring it hot over them1 will make them
 plump4--,another way4 ,cut the heads of
 some good cauliflowers into pieces1 and
 add some slices of the inside of the   
stalk4 ,put to them a white cabbage cut 
in pieces1 with inside slices of carrot1
 turnips1 and onions4 ,boil a strong    
brine of salt and water1 simmer the     
vegetables in it one minute1 drain them1
 and dry them on tins over an oven till 
they are shriveled up2 then put them    
into a jar1 and prepare the following   
pickle4 ,to two quarts of good vinegar1 
put an ounce of the flour of mustard1   

one of ginger1 one of long pepper1 four 
of cloves1 a few shalots1 and a little  
horseradish4 ,boil the vinegar1 put the 
vegetables into a jar1 and pour it hot  
over them4 ,when cold1 tie them down1   
and add more vinegar afterwards1 if     
necessary4 ,in the course of a week or  
two1 the pickle will be fit for use4    
,,indigestion4 ,persons of weak delicate
 habits1 particularly the sedentary and 
studious1 are frequently subject to     
indigestion4 ,the liberal use of cold   
water alone1 in drinking1 washing1 and  
bathing1 is often sufficient to effect a
 cure4 ,drinking of sea water1 gentle   
purgatives1 with bark and bitters1 light
 and nourishing food1 early rising1 and 
gentle exercise in the open air1 are    
also of great importance4   ,,infection4
 ,during the prevalence of any          
infectious disease1 every thing requires
 to be kept perfectly clean1 and the    
sick room to be freely ventilated4 ,the 
door or window should generally be open1
 the bed curtains only drawn to shade   

the light1 clothes frequently changed   
and washed in cold water1 all discharges
 from the patient instantly removed1 and
 the floor near the bed rubbed every day
 with a wet cloth4 ,take also a hot     
brick1 lay it in an earthen pan1 and    
pour pickle vinegar upon it4 ,this will 
refresh the patient1 as well as purify  
the surrounding atmosphere4 ,those who  
are obliged to attend the patients1     
should not approach them fasting1 nor   
inhale their breath2 and while in their 
apartment1 should avoid eating and      
drinking1 and swallowing their own      
saliva4 ,it will also be of considerable
 service to smell vinegar and camphor1  
to fumigate the room with tobacco1 and  
to chew myrrh and cinnamon1 which       
promote a plentiful discharge from the  
mouth4 ,as soon as a person has returned
 from visiting an infected patient1 he  
ought immediately to wash his mouth and 
hands with vinegar1 to change his       
clothes1 and expose them to the fresh   
air2 and to drink an infusion of sage1  

or other aromatic herbs4 ,after the     
disorder has subsided1 the walls of the 
room should be washed with hot lime1    
which will render it perfectly sweet4   
,,inflammations4 ,in external           
inflammations1 attended with heat and   
swelling of the part affected1 cooling  
applications and a little opening       
medicine are the best adapted2 and in   
some cases1 cataplasms of warm emollient
 herbs may be used with advantage4      
,,inflammation ,,of ,,the ,,eyes4 ,in   
this case leeches should be applied to  
the temples2 and after the bleeding has 
ceased1 a small blister may be tried1   
with a little opening medicine4 ,much   
benefit has been derived from shaving   
the head1 cutting the hair1 and bathing 
the feet in warm water4 ,if the         
inflammation has arisen from particles  
of iron or steel falling into the eyes1 
the offending matter is best extracted  
by the application of the loadstone4 ,if
 eyes are blood-shotten1 the necessary  
rules are1 an exclusion from light1 cold

 fomentations1 and abstinence from      
animal food and stimulating liquors4    
,for a bruise in the eye1 occasioned by 
any accident1 the best remedy is a      
rotten apple1 and some conserve of      
roses4 ,fold them in a piece of thin    
cambric1 apply it to the part affected1 
and it will take out the bruise4        
,,inflammation ,,of ,,the ,,bowels4     
,this is a complaint that requires great
 care4 ,if the belly be swelled1 and    
painful to the touch1 apply flannels to 
it1 dipped in hot water and wrung out1  
or use a warm bath4 ,a blister should be
 employed as soon as possible1 and mild 
emollient injections of gruel or barley 
water1 till stools be obtained4 ,the    
patient should be placed between        
blankets1 and supplied with light gruel2
 and when the violence of the disorder  
is somewhat abated1 the pain may be     
removed by opiate clysters4 ,a common   
bread and milk poultice1 applied as warm
 as possible to the part affected1 has  
also been attended with great success3  

but as this disorder is very dangerous1 
it would be proper to call in medical   
assistance without delay4   ,,ink4 ,to  
make an excellent writing ink1 take a   
pound of the best ,aleppo galls1 half a 
pound of copperas1 a quarter of a pound 
of gum arabic1 and a quarter of a pound 
of white sugar candy4 ,bruise the galls 
and beat the other ingredients fine1 and
 infuse them together in three quarts of
 rain water4 ,let the mixture stand by  
the fire three or four days1 and then   
boil it gently over a slow fire2 or if  
infused in cold water1 and afterwards   
well strained1 it will nearly answer the
 same purpose4 ,care must be taken to   
obtain good materials1 and to mix them  
in due proportion4 ,to preserve the ink 
from mouldiness1 it should be put into a
 large glass bottle with a ground       
stopper1 and frequently shaked2 but if a
 crust be formed1 it should be carefully
 taken out1 and not mixed with the ink4 
,a little more gum and sugar candy may  
be added1 to render the ink more black  

and glossy2 but too much will make it   
sticky1 and unfit for use4--,another    
method is to bruise a pound of good     
galls1 black and heavy1 and put them    
into a stone jar4 ,then pour on a gallon
 of rain water1 nearly of a boiling     
heat1 and let it stand by the fire about
 a fortnight4 ,afterwards add four      
ounces of green copperas or sulphate of 
iron1 four ounces of logwood shavings1  
one ounce of alum1 one of sugar candy1  
and four of gum arabic4 ,let the whole  
remain about two days longer in a       
moderate heat1 stir the ingredients     
together once or twice a day1 and keep  
the jar slightly covered4 ,the ink is   
then to be strained through a flannel1  
put into a bottle with a little brandy  
at the top1 well corked1 and set by for 
use in a temperate place4 ,a few cloves 
bruised with gum arabic1 and put into   
the bottle1 will prevent the ink from   
getting mouldy2 and if some of superior 
quality be required1 white wine or      
vinegar must be used instead of water4  

,,ink ,,powder4 ,for the convenience of 
travellers by sea or by land1 ink       
powders have been invented1 which       
consist of nothing else than the        
substances employed in the composition  
of common ink1 pounded and pulverized1  
so that it be instantaneously converted 
into ink by mixing it up with a little  
water4 ,walkden's ink powder is by far  
the best4   ,,ink ,,stains4 ,the stains 
of ink1 on cloth1 paper1 or wood1 may be
 removed by almost all acids2 but those 
acids are to be preferred1 which are    
least likely to injure the texture of   
the stained substance4 ,the muriatic    
acid1 diluted with five or six times its
 weight of water1 may be applied to the 
spot2 and after a minute or two1 may be 
washed off1 repeating the application as
 often as it is found necessary4 ,but   
the vegetable acids are attended with   
less risk1 and are equally effectual4 ,a
 solution of lemon or tartareous acid1  
in water1 may be applied to the most    
delicate fabrics1 without any danger of 

injuring them3 and the same solution    
will discharge writing1 but not printing
 ink4 ,hence they may be employed in    
cleaning books which have been defaced  
by writing on the margin1 without       
impairing the text4 ,lemon juice and the
 juice of sorrel will also remove ink   
stains1 but not so easily as the        
concrete acid of lemons1 or citric acid4
 ,on some occasions it will be found    
sufficient1 only to dip the spotted part
 in the fine melted tallow of a mould   
candle1 and afterwards wash it in the   
usual way4   ,,insects4 ,the most       
effectual remedy against the whole tribe
 of insects1 which prey upon plants and 
vegetables1 is the frequent use of      
sulphur1 which should be dusted upon the
 leaves through a muslin rag or dredging
 box1 or fumed on a chaffing dish of    
burning charcoal4 ,this application will
 also improve the healthiness of plants1
 as well as destroy their numerous      
enemies4 ,another way is to boil        
together an equal quantity of rue1      

wormwood1 and tobacco1 in common water1 
so as to make the liquor strong1 and    
then to sprinkle it on the leaves every 
morning and evening4 ,by pouring boiling
 water on some tobacco and the tender   
shoots of elder1 a strong decoction may 
also be made for this purpose1 and shed 
upon fruit trees with a brush3 the      
quantity1 about an ounce of tobacco and 
two handfuls of elder to a gallon of    
water4 ,elder water sprinkled on        
honeysuckles and roses1 will prevent    
insects from lodging on them4 ,if a     
quantity of wool happen to be infected  
with insects1 it may be cleansed in the 
following manner4 ,dissolve a pound of  
alum1 and as much cream of tartar1 in a 
quart of boiling water1 and add two full
 gallons of cold water to it4 ,the wool 
is then to be soaked in it for several  
days1 and afterwards to be washed and   
dried4   ,,inside ,,of ,a ,,sirloin4    
,cut out all the meat and a little fat1 
of the inside of a cold sirloin of beef1
 and divide it into pieces of a finger's

 size and length4 ,dredge the meat with 
flour1 and fry it in butter1 of a nice  
brown4 ,drain the butter from the meat1 
and toss it up in a rich gravy1 seasoned
 with pepper1 salt1 anchovy1 and shalot4
 ,it must not be suffered to boil2 and  
before serving1 add two spoonfuls of    
vinegar4 ,garnish with crimped parsley4 
,,invisible ,,ink4 ,boil half an ounce  
of gold litharge well pounded1 with a   
little vinegar in a brass vessel for    
half an hour4 ,filter the liquid through
 paper1 and preserve it in a bottle     
closely corked4 ,this ink is to be used 
with a clean pen1 and the writing when  
dry will become invisible4 ,but if at   
any time it be washed over with the     
following mixture1 it will instantly    
become black and legible4 ,put some     
quicklime and red orpiment in water1    
place some warm ashes under it for a    
whole day1 filter the liquor1 and cork  
it down4 ,whenever applied in the       
slightest degree1 it will render the    
writing visible4   ,,irish ,,beef4 ,to  

twenty pounds of beef1 put one ounce of 
allspice1 a quarter of an ounce of mace1
 cinnamon1 and nutmeg1 and half an ounce
 each of pepper and saltpetre4 ,mix all 
together1 and add some common salt4 ,put
 the meat into a salting pan1 turn it   
every day1 and rub it with the          
seasoning4 ,after a month take out the  
bone1 and boil the meat in the liquor it
 was pickled in1 with a proper quantity 
of water4 ,it may be stuffed with herbs1
 and eaten cold4   ,,irish ,,pancakes4  
,beat eight yolks and four whites of    
eggs1 strain them into a pint of cream1 
sweeten with sugar1 and add a grated    
nutmeg4 ,stir three ounces of butter    
over the fire1 and as it melts pour it  
to the cream1 which should be warm when 
the eggs are put to it4 ,mix it smooth  
with nearly half a pint of flour1 and   
fry the pancakes very thin2 the first   
with a bit of butter1 but not the       
others4 ,serve up several at a time1 one
 upon another4   ,,irish ,,stew4 ,take  
five thick mutton chops1 or two pounds  

off the neck or loin2 four pounds of    
potatoes1 peeled and divided2 and half a
 pound of onions1 peeled and sliced4    
,put a layer of potatoes at the bottom  
of a stewpan1 then a couple of chops1   
and some of the onions1 and so on till  
the pan is quite full4 ,add a small     
spoonful of white pepper1 about one and 
a half of salt1 and three quarters of a 
pint of broth or gravy4 ,cover all close
 down1 so as to prevent the escape of   
steam1 and let them stew two hours on a 
very slow fire4 ,it must not be suffered
 to burn1 nor be done too fast3 a small 
slice of ham will be an agreeable       
addition4   ,,iron ,,moulds4 ,wet the   
injured part1 rub on a little of the    
essential salt of lemons1 and lay it on 
a hot waterplate4 ,if the linen becomes 
dry1 wet it and renew the process1      
observing that the plate is kept boiling
 hot4 ,much of the powder sold under the
 name of salt of lemons is a spurious   
preparation1 and therefore it is        
necessary to dip the linen in a good    

deal of water1 and to wash it as soon as
 the stain is removed1 in order to      
prevent the part from being worn into   
holes by the acid4   ,,iron ,,pots4 ,to 
cure cracks or fissures in iron pots or 
pans1 mix some finely sifted lime with  
whites of eggs well beaten1 till reduced
 to a paste4 ,add some iron file dust1  
and apply the composition to the injured
 part1 and it will soon become hard and 
fit for use4   ,,iron ,,and ,,steel4    
,various kinds of polished articles1 in 
iron and steel1 are in danger of being  
rusted and spoiled1 by an exposure to   
air and moisture4 ,a mixture of nearly  
equal quantities of fat1 oil varnish1   
and the rectified spirits of turpentine1
 applied with a sponge1 will give a     
varnish to those articles1 which        
prevents their contracting any spots of 
rust1 and preserves their brilliancy1   
even though exposed to air and water4   
,common articles of steel or iron may be
 preserved from injury by a composition 
of one pound of fresh lard1 an ounce of 

camphor1 two drams of black lead powder1
 and two drams of dragon's blood in fine
 powder1 melted over a slow fire1 and   
rubbed on with a brush or sponge1 after 
it has been left to cool4   ,,isinglass 
,,jelly4 ,boil an ounce of isinglass in 
a quart of water1 with a few cloves1    
lemon peel1 or wine1 till it is reduced 
to half the quantity4 ,then strain it1  
and add a little sugar and lemon juice4 
,,issue ,,ointment4 ,for dressing       
blisters1 in order to keep them open1   
make an ointment of half an ounce of    
,spanish flies finely powdered1 mixed   
with six ounces of yellow basilicon     
ointment4   ,,italian ,,beef ,,steaks4  
,cut a fine large steak from a rump that
 has been well kept1 or from any tender 
part4 ,beat it1 and season with pepper1 
salt1 and onion4 ,lay it in an iron     
stewpan that has a cover to fit it quite
 close1 and set it by the side of the   
fire without water4 ,it must have a     
strong heat1 but care must be taken that
 it does not burn3 in two or three hours

 it will be quite tender1 and then serve
 with its own gravy4   ,,itch4 ,rub the 
parts affected with the ointment of     
sulphur1 and keep the body gently open  
by taking every day a small dose of     
sulphur and treacle4 ,when the cure is  
effected1 let the clothes be carefully  
fumigated with sulphur1 or the contagion
 will again be communicated4 ,the dry   
itch requires a vegetable diet1 and the 
liberal use of anti-scorbutics3 the     
parts affected may be rubbed with a     
strong decoction of tobacco4   ,,ivory4 
,bones and ivory may be turned to almost
 any use1 by being softened in the      
following manner4 ,boil some sage in    
strong vinegar1 strain the liquor       
through a piece of cloth1 and put in the
 articles4 ,in proportion to the time   
they are steeped in the liquor1 ivory or
 bones will be capable of receiving any 
new impression4     ,j4   ,,japan       
,,blacking4 ,take three ounces of ivory 
black1 two ounces of coarse sugar1 one  
ounce of sulphuric acid1 one ounce of   

muriatic acid1 a lemon1 a table-spoonful
 of sweet oil1 and a pint of vinegar4   
,first mix the ivory black and sweet oil
 together1 then the lemon and sugar1    
with a little vinegar to qualify the    
blacking2 then add both the acids1 and  
mix them all well together4 ,the sugar1 
oil1 and vinegar prevent the acids from 
injuring the leather1 and add to the    
lustre of the blacking4--,a cheap method
 is to take two ounces of ivory black1  
an ounce and a half of brown sugar1 and 
half a table-spoonful of sweet oil4 ,mix
 them well1 and then gradually add half 
a pint of small beer4--,or take a       
quarter of a pound of ivory black1 a    
quarter of a pound of moist sugar1 a    
table-spoonful of flour1 a piece of     
tallow about the size of a walnut1 and a
 small piece of gum arabic4 ,make a     
paste of the flour1 and whilst hot1 put 
in the tallow1 then the sugar1 and      
afterwards mix the whole well together  
in a quart of water4   ,,jarganel       
,,pears4 ,these may be preserved in a   

fine state1 in the following manner4    
,pare them very thin1 simmer in a thin  
syrup1 and let them lie a day or two4   
,make the syrup richer1 and simmer them 
again4 ,repeat this till they are clear2
 then drain1 and dry them in the sun or 
a cool oven a very little time4 ,they   
may also be kept in syrup1 and dried as 
wanted1 which makes them more moist and 
rich4   ,,jaundice4 ,the diet of persons
 affected with the jaundice ought to be 
light and cooling1 consisting chiefly of
 ripe fruits1 and mild vegetables4 ,many
 have been effectually cured1 by living 
for several days on raw eggs4           
,buttermilk whey sweetened with honey1  
or an infusion of marshmallow roots1    
ought to constitute the whole of the    
patient's drink4 ,honey1                
anti-scorbutics1 bitters1 and blisters  
applied to the region of the liver1 have
 all been found serviceable in the cure 
of the jaundice4   ,,jelly ,,for ,,cold 
,,fish4 ,clean a maid1 and put it into  
three quarts of water1 with a calf's    

foot1 or cow heel4 ,add a stick of      
horseradish1 an onion1 three blades of  
mace1 some white pepper1 a piece of     
lemon peel1 and a good slice of lean    
gammon4 ,stew it to a jelly1 and strain 
it off4 ,when cold1 remove every        
particle of fat1 take it up from the    
sediment1 and boil it with a glass of   
sherry1 the whites of four or five eggs1
 and a piece of lemon4 ,boil without    
stirring2 after a few minutes set it by 
to stand half an hour1 and strain it    
through a bag or sieve1 with a cloth in 
it4 ,cover the fish with it when cold4  
,,jerusalem ,,artichokes4 ,these must be
 taken up the moment they are boiled    
enough1 or they will be too soft4 ,they 
may be served plain1 or with fricassee  
sauce4   ,,jugged ,,hare4 ,after        
cleaning and skinning an old hare1 cut  
it up1 and season it with pepper1 salt1 
allspice1 pounded mace1 and a little    
nutmeg4 ,put it into a jar with an      
onion1 a clove or two1 a bunch of sweet 
herbs1 a piece of coarse beef1 and the  

carcase bones over all4 ,tie the jar    
down with a bladder and strong paper1   
and put it into a saucepan of water up  
to the neck1 but no higher4 ,keep the   
water boiling five hours4 ,when it is to
 be served1 boil up the gravy with flour
 and butter2 and if the meat get cold1  
warm it up in the gravy1 but do not boil
 it4   ,,jugged ,,veal4 ,cut some slices
 of veal1 and put them into an earthen  
jug1 with a blade of mace1 a little     
pepper1 salt1 and nutmeg4 ,add a sprig  
of sweet herbs1 and a bit of lemon peel4
 ,cover the jug close1 that the steam   
may not escape2 set it in a pot of      
boiling water1 and about three hours    
will do it4 ,half an hour before it is  
done1 put in a piece of butter rolled in
 flour1 and a little lemon juice1 or    
lemon pickle4 ,turn it out of the jug   
into a dish1 take out the herbs and     
lemon peel1 and send it to table        
garnished with lemon4   ,,jumbles4      
,powder and sift half a pound of fine   
lump sugar1 and mix it with half a pound

 of dried flour4 ,beat up two eggs in a 
table-spoonful of orange or rose water1 
shred the peel of half a lemon very     
fine1 mix the whole together1 and make  
it into a paste4 ,cut the paste into    
fancy shapes1 bake them slightly on     
tins1 and take them out of the oven as  
soon as the edges begin to brown4       
,k4   ,,ketchup4 ,the liquor obtained   
from mushrooms1 approaches the nearest  
to meat gravy1 in flavour and quality1  
of any other vegetable juice1 and is the
 best substitute for it1 in any of those
 savoury dishes intended to please the  
palate4 ,but in order to have it        
wholesome and good1 it must be made at  
home1 the mushrooms employed in         
preparing ketchup for sale being        
generally in a state of putrefaction2   
and in a few days after the mushrooms   
are gathered1 they become the habitation
 of myriads of insects4 ,in order to    
procure and preserve the flavour of the 
vegetable for any considerable time1 the
 mushrooms should be sought from the    

beginning of ,september1 and care taken 
to select only the right sort1 and such 
as are fresh gathered4 ,full grown flaps
 are the best for ketchup4 ,place a     
layer of these at the bottom of a deep  
earthen pan1 and sprinkle them with     
salt2 then another layer of mushrooms1  
and some more salt on them1 and so on   
alternately4 ,let them remain two or    
three hours1 by which time the salt will
 have penetrated the mushrooms1 and     
rendered them easy to break4 ,then pound
 them in a mortar1 or mash them with the
 hand1 and let them remain two days     
longer1 stirring them up1 and mashing   
them well each day4 ,then pour them into
 a stone jar1 and to each quart add an  
ounce of whole black pepper4 ,stop the  
jar very close1 set it in a stewpan of  
boiling water1 and keep it boiling at   
least for two hours4 ,take out the jar1 
pour the juice clear from the settlings 
through a hair sieve into a clean       
stewpan1 and let it boil very gently for
 half an hour4 ,if intended to be       

exquisitely fine1 it may be boiled till 
reduced to half the quantity4 ,it will  
keep much better in this concentrated   
state1 and only half the quantity be    
required4 ,skim it well in boiling1 and 
pour it into a clean dry jar2 cover it  
close1 let it stand in a cool place till
 the next day1 and then pour it off as  
gently as possible1 so as not to disturb
 the settlings4 ,if a table-spoonful of 
brandy be added to each pint of ketchup1
 after standing a while1 a fresh        
sediment will be deposited1 from which  
the liquor is quietly to be poured off1 
and bottled into half pints1 as it is   
best preserved in small quantities1     
which are soon used4 ,it must be closely
 corked and sealed down1 or dipped in   
bottle cement1 that the air may be      
entirely excluded4 ,if kept in a cool   
dry place1 it may be preserved for a    
long time2 but if it be badly corked1   
and kept in a damp place1 it will soon  
spoil4 ,examine it from time to time1 by
 placing a strong light behind the neck 

of the bottle2 and if any pellicle      
appears about it1 it must be boiled up  
again with a few peppercorns4 ,no more  
spice is required than what is necessary
 to feed the ketchup1 and keep it from  
fermenting4 ,brandy is the best         
preservative to all preparations of this
 kind4   ,,keeping ,,provisions4 ,when  
articles of food are procured1 the next 
thing to be considered is1 how they may 
be best preserved1 in order to their    
being dressed4 ,more waste is oftentimes
 occasioned by the want of judgment or  
of necessary care in this particular1   
than by any other means2 and what was   
procured with expense and difficulty is 
rendered unwholesome1 or given to the   
dogs4 ,very few houses have a proper    
place to keep provisions in2 the best   
substitute is a hanging-safe1 suspended 
in an airy situation4 ,a well-ventilated
 larder1 dry and shady1 would be better 
for meat and poultry1 which require to  
be kept a proper time to be ripe and    
tender4 ,the most consummate skill in   

culinary matters1 will not compensate   
the want of attention to this           
particular4 ,though animal food should  
be hung up in the open air1 till its    
fibres have lost some degree of their   
toughness2 yet if kept till it loses its
 natural sweetness1 it is as detrimental
 to health as it is disagreeable to the 
taste and smell4 ,as soon therefore as  
you can detect the slightest trace of   
putrescence1 it has reached its highest 
degree of tenderness1 and should be     
dressed immediately4 ,much of course    
will depend on the state of the         
atmosphere3 if it be warm and humid1    
care must be taken to dry the meat with 
a cloth1 night and morning1 to keep it  
from damp and mustiness4 ,during the    
sultry months of summer1 it is difficult
 to procure meat that is not either     
tough or tainted4 ,it should therefore  
be well examined when it comes in2 and  
if flies have touched it1 the part must 
be cut off1 and then well washed4 ,meat 
that is to be salted should lie an hour 

in cold water1 rubbing well any part    
likely to have been fly-blown4 ,when    
taken out of the water1 wipe it quite   
dry1 then rub it thoroughly with salt1  
and throw a handful over it besides4    
,turn it every day1 and rub in the      
pickle1 which will make it ready for the
 table in three or four days4 ,if to be 
very much corned1 wrap it in a          
well-floured cloth1 after rubbing it    
with salt4 ,this last method will corn  
fresh beef fit for the table the day it 
comes in1 but it must be put into the   
pot when the water boils4 ,if the       
weather permit1 meat eats much better   
for hanging two or three days before it 
is salted4 ,in very cold weather1 meat  
and vegetables touched by the frost     
should be brought into the kitchen early
 in the morning1 and soaked in cold     
water4 ,putting them into hot water1 or 
near the fire1 till thawed1 makes it    
impossible for any heat to dress them   
properly afterwards4 ,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     
,rumps and edgebones of beef when       
bruised1 should not be purchased4 ,to   
preserve venison1 wash it well with milk
 and water1 then dry it with clean      
cloths till not the least damp remains1 
and dust it all over with pounded       
ginger1 which will protect it against   
the fly4 ,by thus managing and watching1
 it will hang a fortnight4 ,when to be  
used1 wash it with a little lukewarm    
water1 and dry it4 ,pepper is likewise  
good to keep it4   ,,kidney ,,pudding4  
,split and soak the kidney1 and season  
it4 ,make a paste of suet1 flour1 and   
milk2 roll it1 and line a bason with    
some of it4 ,put in the kidney1 cover   
the paste over1 and pinch it round the  
edge4 ,tie up the bason in a cloth1 and 
boil it a considerable time4 ,a steak   
pudding is made in the same way4        
,,kitchen ,,economy4 ,many articles     
thrown away1 or suffered to be wasted in
 the kitchen1 might by proper management

 be turned to a good account4 ,the shank
 bones of mutton1 so little esteemed in 
general1 would be found to give richness
 to soups or gravies1 if well soaked and
 brushed1 before they are added to the  
boiling4 ,they are also particularly    
nourishing for sick persons4 ,roast     
beef-bones1 or shank bones of ham1 make 
fine peas-soup2 and should be boiled    
with the peas the day before the soup is
 to be eaten1 that the fat may be taken 
off4 ,the liquor in which meat has been 
boiled makes an excellent soup for the  
poor1 by adding to it vegetables1       
oatmeal1 or peas4 ,when whites of eggs  
are used for jelly1 or other purposes1 a
 pudding or a custard should be made to 
employ the yolks4 ,if not immediately   
wanted1 they should be beat up with a   
little water1 and put in a cool place1  
or they will soon harden1 and become    
useless4 ,it is a great mistake to      
imagine that the whites of eggs make    
cakes and puddings heavy3 on the        
contrary1 if beaten long and separately1

 they contribute greatly to give        
lightness4 ,they are also an advantage  
to paste1 and make a pretty dish beaten 
with fruit1 to set in cream4 ,all things
 likely to be wanted should be in       
readiness2 sugars of different sorts1   
currants washed1 picked1 and perfectly  
dry2 spices pounded1 and kept in very   
small bottles closely corked1 but not   
more than are likely to be used in the  
course of a month4 ,much waste may be   
prevented by keeping every article in   
the place best suited to it4 ,vegetables
 will keep best on a stone floor1 if the
 air be excluded4 ,meat in a cold dry   
place4 ,salt1 sugar1 and sweetmeats     
require to be kept dry2 candles cold1   
but not damp4 ,dried meats and hams the 
same4 ,rice1 and all sorts of seeds for 
puddings and saloops1 should be close   
covered to preserve from insects2 but   
that will not prevent it1 if long kept4 
,,kitchen ,,garden4 ,here a little      
attention will be requisite every month 
in the year1 as no garden can be long   

neglected1 without producing weeds which
 exhaust the soil1 as well as give a    
very slovenly appearance4--,,january4   
,throw up a heap of new dung to heat1   
that it may be ready to make hotbeds for
 early cucumbers1 and raising of annuals
 for the flower garden4 ,dig up the     
ground that is to be sown with the      
spring crops1 that it may lie and       
mellow4 ,nurse the cauliflower plants   
kept under glasses1 carefully shut out  
the frost1 but in the middle of milder  
days let in a little air4 ,pick up the  
dead leaves1 and gather up the mould    
about the stalks4 ,make a slight hotbed 
in the open ground for young sallads1   
and place hoops over it1 that it may be 
covered in very cold weather4 ,sow a few
 beans and peas1 and seek and destroy   
snails and other vermin4--,,february4   
,dig and level beds for sowing radishes1
 onions1 carrots1 parsnips1 and ,dutch  
lettuce4 ,leeks and spinage should also 
be sown in this month1 likewise beets1  
celery1 sorrel1 and marigolds1 with any 

other of the hardy kinds4 ,the best way 
with beans and peas1 is to sow a new    
crop every fortnight1 that if one       
succeeds and another fails1 as will     
often be the case1 there still may be a 
constant supply of these useful articles
 for the table4 ,plant kidney beans upon
 a hotbed for an early crop2 the dwarf1 
the white and ,battersea beans1 are the 
best sorts4 ,they must have air in the  
middle of mild days when they are up1   
and once in two days they should be     
gently watered4 ,transplant cabbages1   
plant out ,silesia and ,cos lettuce from
 the beds where they grew in winter1 and
 plant potatoes and ,jerusalem          
artichokes4--,,march4 ,sow more carrots1
 and also some large peas1 rouncevals   
and gray4 ,in better ground sow         
cabbages1 savoys1 and parsnips for a    
second crop2 and towards the end of the 
month1 put in a larger quantity of peas 
and beans4 ,sow parsley1 and plant mint4
 ,sow ,cos and imperial lettuce1 and    
transplant the finer kinds4 ,in the     

beginning of the month1 sow ,dutch      
parsley for the roots4 ,the last week   
take advantage of the time1 or the dry  
days1 to make beds for asparagus4 ,clear
 up the artichoke roots1 slip off the   
weakest1 and plant them out for a new   
crop1 leaving four on each good root to 
bear1 and on such as are weaker two4    
,dig up a warm border1 and sow some     
,french beans2 let them have a dry soil1
 and give them no water till they appear
 above ground4--,,april4 ,on a dry warm 
border1 plant a large crop of ,french   
beans4 ,plant cuttings of sage1 and     
other aromatics4 ,sow marrowfat peas1   
and plant some beans for a late crop4   
,sow thyme1 sweet marjoram1 and savoury4
 ,sow young sallads once in ten days1   
and some ,cos and ,silesia lettuces4    
,the seeds of all kinds being now in the
 ground1 look to the growing crops1     
clear away the weeds every where among  
them1 dig up the earth between the rows 
of beans1 peas1 and all other kinds that
 are distantly planted4 ,this gives them

 a strong growth1 and brings them much  
sooner to perfection than can be done in
 any other way4 ,draw up the mould to   
the stalks of the cabbage and           
cauliflower plants1 and in cold nights  
cover the glasses over the early        
cucumbers and melons4--,,may4 ,once in  
two days water the peas1 beans1 and     
other large growing plants4 ,destroy the
 weeds in all parts of the ground1 dig  
up the earth between the rows1 and about
 the stems of all large kinds4 ,sow     
small sallads once in two days1 as in   
the former month3 at the same time      
choose a warm border1 and sow some      
purslain4 ,sow also some endive1 plant  
peas and beans for a large crop1 and    
,french beans to succeed the others4    
,the principal object with these kinds  
of vegetables1 is to have them fresh and
 young throughout the season4 ,choose a 
moist day1 and an hour before sunset    
plant out some savoys1 cabbages1 and red
 cabbages4 ,draw the earth carefully up 
to their stems1 and give them a few     

gentle waterings4--,,june4 ,transplant  
the cauliflowers sown in ,may1 give them
 a rich bed1 and frequent waterings4    
,plant out thyme1 and other savoury     
herbs sown before1 and in the same      
manner shade and water them4 ,take      
advantage of cloudy weather to sow      
turnips2 and if there be no showers1    
water the ground once in two days4 ,sow 
brocoli upon a rich warm border1 and    
plant out celery1 for blanching4 ,this  
must be planted in trenches a foot and a
 half deep1 and the plants must be set  
half a foot asunder in the rows4 ,endive
 should also be planted out for         
blanching1 but the plants should be set 
fifteen inches asunder1 and at the same 
time some endive seed should be sown for
 a second crop4 ,pick up snails1 and in 
the damp evenings kill the naked        
slugs4--,,july4 ,sow a crop of ,french  
beans to come in late1 when they will be
 very acceptable4 ,clear all the ground 
from weeds1 dig between the rows of     
beans and peas1 hoe the ground about the

 artichokes1 and every thing of the     
cabbage kind4 ,water the crops in dry   
weather1 and the cucumbers more freely4 
,watch the melons as they ripen1 but    
give them very little water4 ,clear away
 the stalks of beans and peas that have 
done bearing4 ,spinach seed will now be 
ready for gathering1 as also that of the
 ,welch onion1 and some others3 take    
them carefully off1 and dry them in the 
shade4 ,take up large onions1 and spread
 them upon mats to dry for the          
winter4--,,august4 ,spinach and onions  
should be sowed on rich borders1        
prepared for that purpose4 ,these two   
crops will live through the winter1     
unless very severe1 and be valuable in  
the spring4 ,the second week in this    
month sow cabbage seed of the early     
kind1 and in the third week sow         
cauliflower seed4 ,this will provide    
plants to be nursed up under bell       
glasses in the winter4 ,some of these   
may also be planted in the open ground  
in a well defended situation4 ,the last 

week of this month sow another crop1 to 
supply the place of these in case of    
accidents2 for if the season be very    
severe1 they may be lost2 and if very   
mild1 they will run to seed in the      
spring4 ,these last crops must be       
defended by a hotbed frame1 and they    
will stand out and supply deficiencies4 
,sow cabbage lettuces1 and the brown    
,dutch kinds1 in a warm and well        
sheltered border4 ,take up garlic1 and  
spread it on a mat to harden4 ,in the   
same manner take up onions and          
rocambole1 and shalots at the latter end
 of the month4--,,september4 ,sow       
various kinds of lettuces1 ,silesia1    
,cos1 and ,dutch1 and when they come up1
 shelter them carefully4 ,the common    
practice is to keep them under          
hand-glasses1 but they will thrive      
better under a reed fence1 placed       
sloping over them4 ,make up fresh warm  
beds with the dung that has lain a month
 in the heap4 ,plant the spawn in these 
beds1 upon pasture mould1 and raise the 

top of the bed to a ridge1 to throw off 
the wet4 ,look to the turnip beds and   
thin them1 leaving the plants six inches
 apart from each other4 ,weed the       
spinach1 onions1 and other new-sown     
plants4 ,earth up the celery1 and sow   
young sallads upon warm and             
well-sheltered borders4 ,clean asparagus
 beds1 cut down the stalks1 pare off the
 earth from the surface of the alleys1  
throw it upon the beds half an inch     
thick1 and sprinkle over it a little    
dung from an old melon bed4 ,dig up the 
ground where summer crops have ripened1 
and lay it in ridges for the winter4    
,the ridges should be disposed east and 
west1 and turned once in two months1 to 
give them the advantage of a fallow4    
,sow some beans and peas on warm and    
well-sheltered borders1 to stand out the
 winter4--,,october4 ,set out           
cauliflower plants1 where they can be   
sheltered2 and if glasses are used1 put 
two under each1 for fear of one failing4
 ,sow another crop of peas1 and plant   

more beans2 choose a dry spot for them1 
where they can be sheltered from the    
winter's cold4 ,transplant the lettuces 
sown last month1 where they can be      
defended by a reed fence1 or under a    
wall4 ,transplant cabbage plants and    
coleworts1 where they are to remain4    
,take great care of the cauliflower     
plants sown early in summer2 and as they
 now begin to show their heads1 break in
 the leaves upon them to keep off the   
sun and rain2 it will both harden and   
whiten them4--,,november4 ,weed the     
crops of spinach1 and others that were  
sown late1 or the wild growth will      
smother and starve the crop4 ,dig up a  
border under a warm wall1 and sow some  
carrots for spring2 sow radishes in a   
similar situation1 and let the ground be
 dug deep for both4 ,turn the mould that
 was trenched and laid up for fallowing2
 this will destroy the weeds1 and enrich
 the soil by exposing it to the air4    
,prepare some hotbeds for salading1     
cover them five inches with mould1 and  

sow them with lettuces1 mustard1 rape1  
cresses1 and radish4 ,plant another crop
 of beans1 and sow more peas for a      
succession4 ,trench the ground between  
the artichokes1 and throw a thick ridge 
of earth over the roots3 this will      
preserve them from the frost1 and       
prevent their shooting at an improper   
time4 ,make a hotbed for asparagus4     
,take up carrots and parsnips1 and put  
them in sand to be ready for use4 ,give 
air occasionally to the plants under    
hand-glasses and on hotbeds1 or they    
will suffer as much for want of it1 as  
they would have done by an exposure to  
the cold4--,,december4 ,plant cabbages  
and savoys for seed3 this requires to be
 done carefully4 ,dig up a dry border1  
and break the mould well2 then take up  
some of the stoutest cabbage and savoy  
plants1 hang them up by the stalks four 
or five days1 and afterwards plant them 
half way up the stalks into the ground4 
,draw up a good quantity of mould about 
the stalk that is above ground1 make it 

into a kind of hill round each1 and     
leave them to nature4 ,sow another crop 
of peas1 and plant some more beans1 to  
take their chance for succeeding the    
other4 ,make another hotbed for         
asparagus1 to yield a supply when the   
former is exhausted4 ,continue to earth 
up celery1 and cover some endive with a 
good quantity of peas straw1 as it is   
growing1 that it may be taken up when   
wanted1 and be preserved from the       
winter's frost4   ,,kitchen ,,pepper4   
,mix in the finest powder1 one ounce of 
ginger1 half an ounce each of cinnamon1 
black pepper1 nutmeg1 and ,jamaica      
pepper2 ten cloves1 and six ounces of   
salt4 ,keep it in a bottle1 and it will 
be found an agreeable addition to any   
brown sauces or soups4 ,spice in powder1
 kept in small bottles close stopped1   
goes much farther than when used whole4 
,it must be dried before it is pounded1 
and should be done in quantities that   
may be used in three or four months4    
,nutmeg need not be done1 but the others

 should be kept in separate bottles1    
with a label on each4   ,,kitchen       
,,utensils4 ,continual attention must be
 paid to the condition of the boilers1  
saucepans1 stewpans1 and other kitchen  
requisites1 which ought to be examined  
every time they are used4 ,their covers 
also must be kept perfectly clean1 and  
well tinned4 ,stewpans in particular    
should be cleaned1 not only on the      
inside1 but about a couple of inches on 
the outside1 or the broths and soups    
will look green and dirty1 and taste    
bitter and poisonous4 ,not only health  
but even life depends on the perfectly  
clean and wholesome state of culinary   
utensils4 ,if the tinning of a pan      
happens to be scorched or blistered1 it 
is best to send it directly to be       
repaired1 to prevent any possible danger
 arising from the solution of the metal4
 ,stewpans and soup pots should be made 
with thick round bottoms1 similar to    
those of copper saucepans2 they will    
then wear twice as long1 and may be     

cleaned with half the trouble4 ,the     
covers should be made to fit as close as
 possible1 that the broth or soup may   
not waste by evaporation4 ,they are good
 for nothing1 unless they fit tight     
enough to keep the steam in1 and the    
smoke out4 ,stewpans and saucepans      
should always be bright on the upper    
rim1 where the fire does not burn them2 
but it is not necessary to scour them   
all over1 which would wear out the      
vessels4 ,soup pots and kettles should  
be washed immediately after being used1 
and carefully dried by the fire1 before 
they are put by4 ,they must also be kept
 in a dry place1 or damp and rust will  
soon destroy them4 ,copper utensils     
should never be used in the kitchen2 or 
if they be1 the utmost care should be   
taken not to let the tin be rubbed off1 
and to have them fresh done when the    
least defect appears4 ,neither soup nor 
gravy should at any time be suffered to 
remain in them longer than is absolutely
 necessary for the purposes of cookery1 

as the fat and acid employed in the     
operation1 are capable of dissolving the
 metal1 and so of poisoning what is     
intended to be eaten4 ,stone and earthen
 vessels should be provided for soups   
and gravies intended to be set by1 as   
likewise plenty of common dishes1 that  
the table-set may not be used for such  
purposes4 ,vegetables soon turn sour1   
and corrode metals and glazed red ware1 
by which a strong poison is produced4   
,vinegar1 by its acidity1 does the same1
 the glazing being of lead or arsenic4  
,care should be taken of sieves1 jelly  
bags1 and tapes for collared articles1  
to have them well scalded and kept dry1 
or they will impart an unpleasant       
flavour when next used4 ,stewpans       
especially1 should never be used without
 first washing them out with boiling    
water1 and rubbing them well with a dry 
cloth and a little bran1 to clean them  
from grease and sand1 or any bad smell  
they may have contracted since they were
 last used4 ,in short1 cleanliness is   

the cardinal virtue of the kitchen2 and 
next to this1 economy4   ,,knife        
,,board4 ,common knife boards with brick
 dust1 soon wear out the knives that are
 sharpened upon them4 ,to avoid this1   
cover the board with thick buff leather1
 and spread over it a thin paste of     
crocus martis1 with a little emery      
finely powdered1 and mixed up with lard 
or sweet oil4 ,this will give a superior
 edge and polish to the knives1 and make
 them wear much longer than in the usual
 way of cleaning them4   ,,knuckle ,,of 
,,veal4 ,as few persons are fond of     
boiled veal1 it may be well to cut the  
knuckle small1 and take off some cutlets
 or collops before it is dressed2 but as
 the knuckle will keep longer than the  
fillet1 it is best not to cut off the   
slices till wanted4 ,break the bones to 
make it take less room1 wash the joint  
well1 and put it into a saucepan with   
three onions1 a blade or two of mace1   
and a few peppercorns4 ,cover it with   
water1 and simmer it till quite done4   

,in the mean time some macaroni should  
be boiled with it if approved1 or rice1 
or a little rice flour1 to give it a    
small degree of thickness2 but avoid    
putting in too much4 ,before it is      
served1 add half a pint of milk and     
cream1 and let it go to table either    
with or without the meat4--,a knuckle of
 veal may also be fried with sliced     
onion and butter1 to a good brown4      
,prepare some peas1 lettuce1 onion1 and 
a cucumber or two1 stewed in a small    
quantity of water for an hour4 ,add     
these to the veal1 and stew it till the 
meat is tender enough to eat1 but not   
overdone4 ,put in pepper1 salt1 and a   
little shred mint1 and serve all        
together4     ,l4   ,,lamb4 ,in         
purchasing this meat1 observe           
particularly the neck of a fore-quarter4
 ,if the vein is bluish1 it is fresh3 if
 it has a green or yellow cast1 it is   
stale4 ,in the hind-quarter1 if there is
 a faint smell under the kidney1 and the
 knuckle is limp1 the meat is stale4 ,if

 the eyes are sunk1 the head is not     
fresh4 ,grass lamb comes into season in 
,april or ,may1 and continues till      
,august4 ,house lamb may be had in large
 towns almost all the year1 but it is in
 highest perfection in ,december and    
,january4   ,,lamb ,,chops4 ,cut up a   
neck or loin1 rub the chops with egg1   
and sprinkle them over with grated      
bread1 mixed with a little parsley1     
thyme1 marjoram1 and lemon peel1 chopped
 fine4 ,fry them in butter till they are
 of a light brown1 put them in a warm   
dish1 garnished with crisped parsley4   
,or make a gravy in the pan with a      
little water1 and butter rolled in      
flour1 and pour it over them4   ,,lamb  
,,cutlets4 ,cut some steaks from the    
loin1 and fry them4 ,stew some spinach1 
put it into a dish1 and lay the cutlets 
round it4   ,,lamb',s ,,fry4 ,serve it  
fried of a beautiful colour1 and with a 
good deal of dried or fried parsley over
 it4   ,,lamb',s ,,head4 ,a house-lamb's
 head is the best2 but any other may be 

made white by soaking it in cold water4 
,boil the head separately till it is    
very tender4 ,have ready the liver and  
lights three parts boiled and cut small3
 stew them in a little of the water in  
which they were boiled1 season and      
thicken with flour and butter1 and serve
 the mince round the head4   ,,lamb     
,,pie4 ,make it of the loin1 neck1 or   
breast2 the breast of house-lamb        
especially1 is very delicate and fine4  
,it should be lightly seasoned with     
pepper and salt1 the bone taken out1 but
 not the gristle4 ,a small quantity of  
jelly gravy is to be put in hot1 but the
 pie should not be cut till cold4 ,put  
in two spoonfuls of water before baking4
 ,grass lamb makes an excellent pie1 and
 should only be seasoned with pepper and
 salt4 ,put in two spoonfuls of water   
before baking1 and as much gravy when it
 comes from the oven4 ,it may generally 
be remarked1 that meat pies being fat1  
it is best to let out the gravy on one  
side1 and put it in again by a funnel1  

at the centre1 when a little may be     
added4   ,,lamb ,,steaks4 ,quarter some 
cucumbers1 and lay them into a deep     
dish2 sprinkle them with salt1 and pour 
vinegar over them4 ,fry the steaks of a 
fine brown1 and put them into a stewpan2
 drain the cucumbers1 and put them over 
the steaks4 ,add some sliced onions1    
pepper and salt2 pour hot water or weak 
broth on them1 and stew and skim them   
well4   ,,lamb ,,steaks ,,brown4 ,season
 some house-lamb steaks with pepper1    
salt1 nutmeg1 grated lemon peel1 and    
chopped parsley3 but dip them first into
 egg1 and fry them quick4 ,thicken some 
good gravy with a little flour and      
butter1 and add to it a spoonful of port
 wine1 and some oysters4 ,boil up the   
liquor1 put in the steaks warm1 and     
serve them up hot4 ,palates1 balls1 or  
eggs1 may be added1 if approved4        
,,lamb ,,steaks ,,white4 ,steaks of     
house-lamb should be stewed in milk and 
water till very tender1 with a bit of   
lemon peel1 a little salt1 mace1 and    

pepper4 ,have ready some veal gravy1 and
 put the steaks into it2 mix some       
mushroom powder1 a cup of cream1 and a  
dust of flour2 shake the steaks in this 
liquor1 stir it1 and make it quite hot4 
,just before taking up the steaks1 put  
in a few white mushrooms4 ,when poultry 
is very dear1 this dish will be found a 
good substitute4   ,,lamb',s            
,,sweetbreads4 ,blanch them1 and put    
them a little while into cold water4    
,stew them with a ladleful of broth1    
some pepper and salt1 a few small       
onions1 and a blade of mace4 ,stir in a 
bit of butter and flour1 and stew them  
half an hour4 ,prepare two or three eggs
 well beaten in cream1 with a little    
minced parsley1 and a dust of grated    
nutmeg4 ,add a few tops of boiled       
asparagus1 stir it well over the fire1  
but let it not boil after the cream is  
in1 and take great care that it does not
 curdle4 ,young ,french beans or peas   
may be added1 but should first be boiled
 of a beautiful colour4   ,,lambstones  

,,fricasseed4 ,skin and wash1 dry and   
flour them2 then fry them of a beautiful
 brown in hog's lard4 ,lay them on a    
sieve before the fire1 till the         
following sauce is prepared4 ,thicken   
nearly half a pint of veal gravy with   
flour and butter1 and then add to it a  
slice of lemon1 a large spoonful of     
mushroom ketchup1 a tea-spoonful of     
lemon pickle1 a taste of nutmeg1 and the
 yolk of an egg well beaten in two large
 spoonfuls of thick cream4 ,put this    
over the fire1 stir it well till it is  
hot1 and looks white2 but do not let it 
boil1 or it will curdle4 ,then put in   
the fry1 shake it about near the fire   
for a minute or two1 and serve it in a  
very hot dish and cover4--,a fricassee  
of lambstones and sweetbreads may be    
prepared another way4 ,have ready some  
lambstones blanched1 parboiled1 and     
sliced4 ,flour two or three sweetbreads3
 if very thick1 cut them in two4 ,fry   
all together1 with a few large oysters1 
of a fine yellow brown4 ,pour off the   

butter1 add a pint of good gravy1 some  
asparagus tops about an inch long1 a    
little nutmeg1 pepper1 and salt1 two    
shalots shred fine1 and a glass of white
 wine4 ,simmer them ten minutes1 put a  
little of the gravy to the yolks of     
three eggs well beaten1 and mix the     
whole together by degrees4 ,turn the    
gravy back into the pan1 stir it till of
 a fine thickness without boiling1 and  
garnish with lemon4   ,,lameness4 ,much 
lameness1 as well as deformity1 might   
certainly be prevented1 if stricter     
attention were paid to the early        
treatment of children4 ,weakness of the 
hips1 accompanied with a lameness of    
both sides of the body1 is frequently   
occasioned by inducing them to walk     
without any assistance1 before they have
 strength sufficient to support         
themselves4 ,such debility may in some  
measure be counteracted1 by tying a     
girdle round the waist1 and bracing up  
the hips2 but it requires to be attended
 to at an early period1 or the infirmity

 will continue for life4 ,it will also  
be advisable to bathe such weak limbs in
 cold water1 or astringent decoctions1  
for several months4 ,if the lameness    
arise from contraction1 rather than from
 weakness1 the best means will be       
frequent rubbing of the part affected4  
,if this be not sufficient1 beat up the 
yolk of a new laid egg1 mix it well with
 three ounces of water1 and rub it      
gently on the part4 ,perseverance in the
 use of this simple remedy1 has been    
successful in a great number of         
instances4   ,,lamprey4 ,to stew lamprey
 as at ,worcester1 clean the fish       
carefully1 and remove the cartilage     
which runs down the back4 ,season with a
 small quantity of cloves1 mace1 nutmeg1
 pepper1 and allspice4 ,put it into a   
small stewpot1 with beef gravy1 port1   
and sherry4 ,cover it close1 stew it    
till tender1 take out the lamprey1 and  
keep it hot4 ,boil up the liquor with   
two or three anchovies chopped1 and some
 butter rolled in flour4 ,strain the    

gravy through a sieve1 add some lemon   
juice1 and ready-made mustard4 ,serve   
with sippets of bread and horseradish4  
,when there is spawn1 it must be fried  
and laid round4 ,eels done the same way1
 are a good deal like the lamprey4      
,,larks4 ,to dress larks and other small
 birds1 draw and spit them on a bird    
spit4 ,tie this on another spit1 and    
roast them4 ,baste gently with butter1  
and strew bread crumbs upon them till   
half done4 ,brown them in dressing1 and 
serve with bread crumbs round4          
,,lavender ,,water4 ,to a pint of highly
 rectified spirits of wine1 add an ounce
 of the essential oil of lavender1 and  
two drams of the essence of ambergris4  
,put the whole into a quart bottle1     
shake it frequently1 and decant it into 
small bottles for use4   ,,laver4 ,this 
is a plant that grows on the rocks near 
the sea in the west of ,england1 and is 
sent in pots prepared for eating4 ,place
 some of it on a dish over the lamp1    
with a bit of butter1 and the squeeze of

 a ,seville orange4 ,stir it till it is 
hot4 ,it is eaten with roast meat1 and  
tends to sweeten the blood4 ,it is      
seldom liked at first1 but habit renders
 it highly agreeable4   ,,leaf          
,,impressions4 ,to take impressions of  
leaves and plants1 oil a sheet of fine  
paper1 dry it in the sun1 and rub off   
the superfluous moisture with another   
piece of paper4 ,after the oil is pretty
 well dried in1 black the sheet by      
passing it over a lighted lamp or       
candle4 ,lay the leaf or plant on the   
black surface1 with a small piece of    
paper over it1 and rub it carefully till
 the leaf is thoroughly coloured4 ,then 
take it up undisturbed1 lay it on the   
book or paper which is to receive the   
impression1 cover it with a piece of    
blotting paper1 and rub it on the back a
 short time with the finger as before4  
,impressions of the minutest veins and  
fibres of a plant may be taken in this  
way1 superior to any engraving1 and     
which may afterwards be coloured        

according to nature4 ,a printer's ball  
laid upon a leaf1 which is afterwards   
pressed on wet paper1 will also produce 
a fine impression2 or if the leaf be    
touched with printing ink1 and pressed  
with a rolling pin1 nearly the same     
effect will be produced4   ,,leather4   
,to discharge grease from articles made 
of leather1 apply the white of an egg2  
let it dry in the sun1 and then rub it  
off4 ,a paste made of dry mustard1      
potatoe meal1 and two spoonfuls of the  
spirits of turpentine1 applied to the   
spot and rubbed off dry1 will also be   
found to answer the purpose4 ,if not1   
cleanse it with a little vinegar4       
,tanned leather is best cleaned with    
nitrous acid and salts of lemon diluted 
with water1 and afterwards mixed with   
skimmed milk4 ,the surface of the       
leather should first be cleaned with a  
brush and soft water1 adding a little   
free sand1 and then repeatedly scoured  
with a brush dipped in the nitrous      
mixture4 ,it is afterwards to be cleaned

 with a sponge and water1 and left to   
dry4   ,,leavened ,,bread4 ,take two    
pounds of dough from the last baking1   
and keep it in flour4 ,put the dough or 
leaven into a peck of flour the night   
before it is baked1 and work them well  
together in warm water4 ,cover it up    
warm in a wooden vessel1 and the next   
morning it will be sufficiently         
fermented to mix with two or three      
bushels of flour3 then work it up with  
warm water1 and a pound of salt to each 
bushel4 ,cover it with flannel till it  
rises1 knead it well1 work it into broad
 flat loaves or bricks1 and bake them as
 other bread4   ,,leek ,,milk4 ,wash a  
large handful of leeks1 cut them small1 
and boil them in a gallon of milk till  
it become as thick as cream4 ,then      
strain it1 and drink a small bason full 
twice a day4 ,this is good for the      
jaundice4   ,,leek ,,soup4 ,chop a      
quantity of leeks into some mutton broth
 or liquor1 with a seasoning of salt and
 pepper4 ,simmer them an hour in a      

saucepan2 mix some oatmeal with a little
 cold water quite smooth1 and pour it   
into the soup4 ,simmer it gently over a 
slow fire1 and take care that it does   
not burn to the bottom4 ,this is a      
,scotch dish4   ,,leg ,,of ,,lamb4 ,to  
make it look as white as possible1 it   
should be boiled in a cloth4 ,at the    
same time the loin should be fried in   
steaks1 and served with it1 garnished   
with dried or fried parsley4 ,spinach to
 eat with it4 ,the leg may be roasted1  
or dressed separately4   ,,leg ,,of     
,,mutton4 ,if roasted1 serve it up with 
onion or currant-jelly sauce4 ,if       
boiled1 with caper sauce and vegetables4
   ,,leg ,,of ,,pork4 ,salt it1 and let 
it lie six or seven days in the pickle1 
turn and rub it with the brine every    
day4 ,put it into boiling water1 if not 
too salt2 use a good quantity of water1 
and let it boil all the time it is on   
the fire4 ,send it to table with peas   
pudding1 melted butter1 turnips1        
carrots1 or greens4 ,if it is wanted to 

be dressed sooner1 it may be hastened by
 putting a little fresh salt on it every
 day4 ,it will then be ready in half the
 time1 but it will not be quite so      
tender4--,to dress a leg of pork like   
goose1 first parboil it1 then take off  
the skin1 and roast it4 ,baste it with  
butter1 and make a savoury powder of    
finely minced or dried and powdered     
sage1 ground black pepper1 and bread    
crumbs rubbed together through a        
cullender2 to which may be added an     
onion1 very finely minced4 ,sprinkle the
 joint with this mixture when it is     
almost roasted1 put half a pint of made 
gravy into the dish1 and goose stuffing 
under the knuckle skin1 or garnish with 
balls of it1 either fried or boiled4    
,,leg ,,of ,,veal4 ,let the fillet be   
cut large or small1 as best suits the   
size of the company4 ,take out the bone1
 fill the space with a fine stuffing1   
skewer it quite round1 and send it to   
table with the large side uppermost4    
,when half roasted1 or before1 put a    

paper over the fat1 and take care to    
allow sufficient time3 as the meat is   
very solid1 place it at a good distance 
from the fire1 that it may be gradually 
heated through4 ,serve it up with melted
 butter poured over it4 ,some of it     
would be good for potting4   ,,lemon    
,,brandy4 ,pare two dozen of lemons1 and
 steep the peels in a gallon of brandy4 
,squeeze the lemons on two pounds of    
fine sugar1 and add six quarts of water4
 ,the next day put the ingredients      
together1 pour on three pints of boiling
 milk1 let it stand two days1 and strain
 it off4   ,,lemon ,,cake4 ,beat up the 
whites of ten eggs1 with three spoonfuls
 of orange flower water2 put in a pound 
of sifted sugar1 and the rind of a lemon
 grated4 ,when it is well mixed1 add the
 juice of half a lemon1 and the yolks of
 ten eggs beaten smooth4 ,stir in three 
quarters of a pound of flour1 put the   
cake into a buttered pan1 and bake it an
 hour carefully4   ,,lemon              
,,cheesecakes4 ,mix four ounces of fine 

sifted sugar and four ounces of butter1 
and melt it gently4 ,then add the yolks 
of two and the white of one egg1 the    
rind of three lemons shred fine1 and the
 juice of one and a half2 also one savoy
 biscuit1 some blanched almonds pounded1
 and three spoonfuls of brandy4 ,mix    
them well together1 and put in the      
following paste4 ,eight ounces of flour1
 six ounces of butter1 two thirds of    
which must first be mixed with the      
flour2 then wet it with six spoonfuls of
 water1 and roll in the                 
remainder4--,another way4 ,boil two     
large lemons1 or three small ones1 and  
after squeezing1 pound them well        
together in a mortar1 with four ounces  
of loaf sugar1 the yolks of six eggs1   
and eight ounces of fresh butter4 ,fill 
the pattipans half full4 ,orange        
cheesecakes are done in the same way1   
only the peel must be boiled in two or  
three waters to take out the bitterness3
 or make them of orange marmalade well  
beaten in a mortar4   ,,lemon ,,cream4  

,put to a pint of thick cream1 the yolks
 of two eggs well beaten1 four ounces of
 fine sugar1 and the thin rind of a     
lemon4 ,boil it up1 and stir it till    
nearly cold4 ,put the juice of a lemon  
into a bowl1 and pour the cream upon it1
 stirring it till quite cold4 ,white    
lemon cream is made in the same way1    
only put the whites of the eggs instead 
of the yolks1 whisking it extremely well
 to a froth4   ,,lemon ,,custards4 ,beat
 the yolks of eight eggs till they are  
as white as milk2 then put to them a    
pint of boiling water1 the rinds of two 
lemons grated1 and the juice sweetened  
to taste4 ,stir it on the fire till it  
thickens2 then add a large glass of rich
 wine1 and half a glass of brandy4 ,give
 the whole one scald1 and put it in cups
 to be eaten cold4   ,,lemon ,,drops4   
,grate three large lemons1 with a large 
piece of double-refined sugar4 ,then    
scrape the sugar into a plate1 add half 
a tea-spoonful of flour1 mix well1 and  
beat it into a light paste with the     

white of an egg4 ,drop it upon white    
paper1 and put the drops into a moderate
 oven on a tin plate4   ,,lemon         
,,honeycomb4 ,sweeten the juice of a    
lemon to your taste1 and put it in the  
dish that you intend to serve it in4    
,mix the white of an egg well beaten1   
with a pint of rich cream1 and a little 
sugar4 ,whisk it2 and as the froth      
rises1 put it on the lemon juice4       
,prepare it the day before it is to be  
used4   ,,lemon ,,juice4 ,in order to   
keep this article ready for use1 the    
best way is to buy the fruit when it is 
cheap1 and lay it two or three days in a
 cool place4 ,if too unripe to squeeze  
immediately1 cut the peel off some of   
them1 and roll them under the hand1 to  
make them part with the juice more      
freely4 ,others may be left unpared for 
grating1 when the pulp is taken out1 and
 they are dried4 ,squeeze the juice into
 a china bason1 and strain it through   
some muslin which will not permit any of
 the pulp to pass4 ,having prepared some

 small phials1 perfectly dry1 fill them 
with the juice so near the top as only  
to admit half a tea-spoonful of sweet   
oil into each4 ,cork the bottles tight1 
and set them upright in a cool place4   
,when the lemon juice is wanted1 open   
only such a sized bottle as will be used
 in two or three days4 ,wind some clean 
cotton round a skewer1 and dipping it   
in1 the oil will be attracted2 and when 
all of it is removed1 the juice will be 
as fine as when first bottled4 ,hang the
 peels up to dry1 and keep them from the
 dust4   ,,lemon ,,mince ,,pies4        
,squeeze a large lemon1 boil the outside
 till tender enough to beat to a mash4  
,add to it three large apples chopped1  
four ounces of suet1 half a pound of    
washed currants1 and four ounces of     
sugar4 ,put in the juice of a lemon1 and
 candied fruit1 as for other pies4 ,make
 a short crust1 and fill the pattipans  
as usual4   ,,lemon ,,pickle4 ,wipe six 
lemons1 and cut each into eight pieces4 
,put on them a pound of salt1 six large 

cloves of garlic1 two ounces of         
horseradish sliced thin2 likewise of    
cloves1 mace1 nutmeg1 and cayenne1 a    
quarter of an ounce of each1 and two    
ounces of flour of mustard4 ,to these   
add two quarts of vinegar1 and boil it a
 quarter of an hour in a well-tinned    
saucepan2 or1 which is better1 do it in 
a jar1 placed in a kettle of boiling    
water1 or set the jar on a hot hearth   
till done4 ,then set the jar by closely 
covered1 stirring it daily for six      
weeks1 and afterwards put the pickle    
into small bottles4   ,,lemon ,,pudding4
 ,beat the yolks of four eggs2 add four 
ounces of white sugar1 the rind of a    
lemon being rubbed with some lumps of it
 to take the essence4 ,then peel and    
beat it into a paste1 with the juice of 
a large lemon1 and mix all together with
 four or five ounces of warmed butter4  
,put a crust into a shallow dish1 nick  
the edges1 and put the above into it4   
,when sent to table1 turn the pudding   
out of the dish4   ,,lemon ,,puffs4     

,beat and sift a pound and a quarter of 
double-refined sugar2 grate the rind of 
two large lemons1 and mix it well with  
the sugar4 ,then beat the whites of     
three new-laid eggs a great while2 add  
them to the sugar and peel1 and beat it 
together for an hour4 ,make it up into  
any shape1 put it on paper laid on tin  
plates1 and bake in a moderate oven4    
,oiling the paper will make it come off 
with ease1 but it should not be removed 
till quite cold4   ,,lemon ,,sauce4 ,cut
 thin slices of lemon into very small   
dice1 and put them into melted butter4  
,give it one boil1 and pour it over     
boiled fowls4   ,,lemon ,,and ,,liver   
,,sauce4 ,pare off as thin as possible  
the rind of a lemon1 or of a ,seville   
orange1 so as not to cut off any of the 
white with it4 ,then peel off all the   
white1 and cut the lemon into slices1   
about as thick as two half crowns4 ,pick
 out the peps1 and divide the slices    
into small squares4 ,prepare the liver  
as for ,liver and ,parsley ,sauce1 and  

add to it the slices of lemon1 and a    
little of the peel finely minced4 ,warm 
up the sauce in melted butter1 but do   
not let it boil4   ,,lemon ,,syrup4 ,put
 a pint of fresh lemon juice to a pound 
and three quarters of lump sugar4       
,dissolve it by a gentle heat1 skim it  
till the surface is quite clear1 and add
 an ounce of lemon peel cut very thin4  
,let them simmer very gently for a few  
minutes1 and run the syrup through a    
flannel4 ,when cold1 bottle and cork it 
closely1 and keep it in a cool place4   
,,lemon ,,water4 ,a delightful drink may
 be made of two slices of lemon1 thinly 
pared into a teapot1 with a little      
sugar1 or a large spoonful of           
capillaire4 ,pour in a pint of boiling  
water1 and stop it close two hours4     
,,lemon ,,whey4 ,pour into boiling milk 
as much lemon juice as will make a small
 quantity quite clear2 dilute it with   
hot water to an agreeable smart acid1   
and add a bit or two of sugar4 ,this is 
less heating than if made of wine2 and  

if intended only to excite perspiration1
 will answer the purpose as well4       
,vinegar whey is made in the same       
manner1 by using vinegar only1 instead  
of lemon juice4   ,,lemon ,,white       
,,sauce4 ,cut the peel of a small lemon 
very thin1 and put it into a pint of    
sweet rich cream1 with a sprig of lemon 
thyme1 and ten white peppercorns4       
,simmer gently till it tastes well of   
the lemon1 then strain and thicken it   
with a quarter of a pound of butter1 and
 a dessert-spoonful of flour rubbed in  
it4 ,boil it up1 stir it well1 and pour 
the juice of the lemon strained into it4
 ,dish up the chickens1 and mix with the
 cream a little white gravy quite hot1  
but do not boil them together3 add a    
little salt to flavour4   ,,lemons ,,for
 ,,puddings4 ,to keep oranges or lemons 
for puddings1 squeeze out the pulp1 and 
put the outsides into water for a       
fortnight4 ,then boil them in the same  
water till they are quite tender1 strain
 the liquor from them1 and when they are

 tolerably dry1 put them into any jar of
 candy that happens to be left from old 
sweetmeats4 ,or boil a small quantity of
 syrup of lump sugar and water1 and put 
over them4 ,in a week or ten days boil  
them gently in it till they look clear1 
and cover them with it in the jar4 ,if  
the fruit be cut in halves1 they will   
occupy less space4   ,,lemonade4 ,to    
prepare lemonade a day before it is     
wanted for use1 pare two dozen lemons as
 thin as possible4 ,put eight of the    
rinds into three quarts of hot water1   
not boiling1 and cover it over for three
 or four hours4 ,rub some fine loaf     
sugar on the lemons to attract the      
essence1 and put it into a china bowl1  
into which the juice of the lemons is to
 be squeezed4 ,add a pound and a half of
 fine sugar1 then put the water to the  
above1 and three quarts of boiling milk4
 ,pour the mixture through a jelly bag1 
till it is perfectly clear4--,another   
way4 ,pare a quantity of lemons1 and    
pour some hot water on the peels4 ,while

 infusing1 boil some sugar and water to 
a good syrup1 with the white of an egg  
whipt up4 ,when it boils1 pour a little 
cold water into it4 ,set it on again1   
and when it boils take off the pan1 and 
let it stand by to settle4 ,if there be 
any scum1 take it off1 and pour it clear
 from the sediment1 to the water in     
which the peels were infused1 and the   
lemon juice4 ,stir and taste it1 and add
 as much more water as shall be         
necessary to make a very rich lemonade4 
,wet a jelly bag1 and squeeze it dry2   
then strain the liquor1 and it will be  
very fine4--,to make a lemonade which   
has the appearance of jelly1 pare two   
,seville oranges and six lemons very    
thin1 and steep them four hours in a    
quart of hot water4 ,boil a pound and a 
quarter of loaf sugar in three pints of 
water1 and skim it clean4 ,add the two  
liquors to the juice of six ,china      
oranges1 and twelve lemons2 stir the    
whole well1 and run it through a jelly  
bag till it is quite clear4 ,then add a 

little orange water1 if approved1 and   
more sugar if necessary4 ,let it be well
 corked1 and it will keep4--,lemonade   
may be prepared in a minute1 by pounding
 a quarter of an ounce of citric or     
crystalised lemon acid1 with a few drops
 of quintessence of lemon peel1 and     
mixing it by degrees with a pint of     
clarified syrup or capillaire4   ,,lent 
,,potatoes4 ,beat three or four ounces  
of almonds1 and three or four bitter    
ones when blanched1 putting a little    
orange flower water to prevent oiling4  
,add eight ounces of butter1 four eggs  
well beaten and strained1 half a glass  
of raisin wine1 and sugar to taste4     
,beat all together till quite smooth1   
and grate in three ,savoy biscuits4     
,make balls of the above with a little  
flour1 the size of a chesnut2 throw them
 into a stewpan of boiling lard1 and    
boil them of a beautiful yellow brown4  
,drain them on a sieve1 and serve with  
sweet sauce in a boat4   ,,lethargy4    
,this species of apoplexy discovers     

itself by an invincible drowsiness1 or  
inclination to sleep2 and is frequently 
attended with a degree of fever1 and    
coldness of the extremities4 ,blisters  
and emetics have often procured relief4 
,the affusion of cold water upon the    
head1 and the burning of feathers or    
other fetid substances1 held near the   
nostrils1 are also attended with        
advantage4   ,,lice4 ,want of           
cleanliness1 immoderate warmth1 violent 
perspiration1 and a corrupted state of  
the fluids1 tend to promote the         
generation of this kind of vermin4 ,the 
most simple remedy is the seed of       
parsley1 reduced to a fine powder and   
rubbed to the roots of the hair1 or to  
rub the parts affected with garlic and  
mustard4 ,to clean the heads of         
children1 take half an ounce of honey1  
half an ounce of sulphur1 an ounce of   
vinegar1 and two ounces of sweet oil4   
,mix the whole into a liniment1 and rub 
a little of it on the head repeatedly4  
,lice which infest clothes1 may be      

destroyed by fumigating the articles of 
dress with the vapour of sulphur4       
,garden lice may be treated in the same 
way as for destroying insects4   ,,light
 ,,cake4 ,mix a pound of flour1 half a  
pound of currants1 and a little nutmeg1 
sugar1 and salt4 ,melt a quarter of a   
pound of butter in a quarter of a pint  
of milk1 and strain into it two         
spoonfuls of yeast and two eggs4 ,stir  
it well together1 set it before the fire
 to rise1 and bake it in a quick oven4  
,,light ,,paste4 ,for tarts and         
cheesecakes1 beat up the white of an egg
 to a strong froth1 and mix it with as  
much water as will make three quarters  
of a pound of fine flour into a very    
stiff paste4 ,roll it out thin1 lay two 
or three ounces of butter upon it in    
little bits1 dredge it with a little    
flour1 and roll it up tight4 ,roll it   
out again1 and add the same proportion  
of butter1 and so proceed till the whole
 is worked up4   ,,light ,,puffs4 ,mix  
two spoonfuls of flour1 a little grated 

lemon peel1 some nutmeg1 half a spoonful
 of brandy1 a little loaf-sugar1 and one
 egg4 ,fry it enough1 but not brown2    
beat it in a mortar with five eggs1     
whites and yolks4 ,put a quantity of    
lard in a fryingpan2 and when quite hot1
 drop a dessert-spoonful of batter at a 
time1 and turn them as they brown4 ,send
 the puffs to table quickly1 with sweet 
sauce4   ,,lime ,,water4 ,pour two      
gallons of water upon a pound of        
fresh-burnt lime2 and when the          
ebullition ceases1 stir it up well1 and 
let it stand till the lime is settled4  
,filter the liquor through paper1 and   
keep it for use closely stopped4 ,it is 
chiefly used for the gravel1 in which   
case a pint or more may be drunk daily4 
,for the itch1 or other diseases of the 
skin1 it is to be applied externally4   
,,linen4 ,linen in every form is liable 
to all the accidents of mildew1 iron    
moulds1 ink spots1 and various other    
stains1 which prove highly injurious1 if
 not speedily removed4 ,in case of      

mildew1 rub the part well with soap1    
then scrape and rub on some fine chalk1 
and lay the linen out to bleach4 ,wet it
 a little now and then1 and repeat the  
operation if necessary4 ,ink spots and  
iron moulds may be removed1 by rubbing  
them with the salt of sorrel1 or weak   
muriatic acid1 and laying the part over 
a teapot or kettle of boiling water1 so 
that it may be affected by the steam4   
,or some crystals of tartar powdered1   
and half the quantity of alum1 applied  
in the same manner1 will be found to    
extract the spots4 ,the spirits of salts
 diluted with water1 will remove iron   
moulds from linen2 and sal ammoniac with
 lime1 will take out the stains of wine4
 ,fruit stains may generally be removed 
by wetting the part with water1 and     
exposing it to the fumes of brimstone4  
,when ink has been suddenly spilled on  
linen1 wet the place immediately with   
the juice of sorrel or lemon1 or with   
vinegar1 and rub it with hard white     
soap4 ,or add to the juice a little     

salts1 steam the linen over boiling     
water1 and wash it afterwards in ley4   
,if ink be spilled on a green tablecloth
 or carpet1 the readiest way is to take 
it up immediately with a spoon1 and by  
pouring on fresh water1 while the spoon 
is constantly applied1 the stains will  
soon be removed4 ,scorched linen may be 
restored by means of the following      
application4 ,boil two ounces of        
fuller's earth1 an ounce of hen's dung1 
half an ounce of soap1 and the juice of 
two onions1 in half a pint of vinegar1  
till reduced to a good consistency4     
,spread the composition over the damaged
 part1 let it dry on1 and then wash it  
well once or twice4 ,if the threads be  
not actually consumed by the scorch1 the
 linen will soon be restored to its     
former whiteness4   ,,lip ,,salve4 ,put 
into a small jar two ounces of white    
wax1 half an ounce of spermaceti1 and a 
quarter of a pint of oil of sweet       
almonds4 ,tie it down close1 and put the
 jar into a small saucepan1 with as much

 water as will nearly reach the top of  
the jar1 but not so as to boil over it1 
and let it simmer till the wax is       
melted4 ,then put in a pennyworth of    
alkanet root tied up in a rag1 with the 
jar closed1 and boil it till it becomes 
red4 ,take out the alkanet root1 and put
 in two pennyworth of essence of lemon1 
and a few drops of bergamot4 ,pour some 
into small boxes for present use1 and   
the remainder into a gallipot tied down 
with a bladder4--,another4 ,an ounce of 
white wax and ox marrow1 with three     
ounces of white pomatum1 melted together
 over a slow fire1 will make an         
agreeable lip salve1 which may be       
coloured with a dram of alkanet1 and    
stirred till it becomes a fine red4     
,,little ,,bread ,,puddings4 ,steep the 
crumb of a penny loaf grated1 in about a
 pint of warm milk4 ,when sufficiently  
soaked1 beat up six eggs1 whites and    
yolks1 and mix with the bread4 ,add two 
ounces of warmed butter1 some sugar1    
orange flower water1 a spoonful of      

brandy1 a little nutmeg1 and a          
tea-cupful of cream4 ,beat all well     
together1 bake in buttered teacups1 and 
serve with pudding sauce4 ,a quarter of 
a pound of currants may be added1 but   
the puddings are good without4 ,orange  
or lemon will be an agreeable addition4 
,,liver ,,and ,,herbs4 ,clean and drain 
a good quantity of spinach1 two large   
handfuls of parsley1 and a handful of   
green onions4 ,chop the parsley and     
onions1 and sprinkle them among the     
spinach4 ,stew them together with a     
little salt and butter1 shake the pan   
when it begins to grow warm1 and cover  
it close till done enough over a slow   
fire4 ,lay on slices of liver1 fried of 
a nice brown and slices of bacon just   
warmed at the fire4 ,on the outside part
 of the herbs lay some eggs nicely      
fried1 and trimmed round4 ,or the eggs  
may be served on the herbs1 and the     
liver garnished with the bacon          
separately4   ,,liver ,,sauce4 ,chop    
some liver of rabbits or fowls1 and do  

it the same as for lemon sauce1 with a  
very little pepper and salt1 and some   
parsley4   ,,liver ,,and ,,parsley      
,,sauce4 ,wash the fresh liver of a fowl
 or rabbit1 and boil it five minutes in 
a quarter of a pint of water4 ,chop it  
fine1 or pound or bruise it in a little 
of the liquor it was boiled in1 and rub 
it through a sieve4 ,wash about one     
third the bulk of parsley leaves1 put   
them into boiling water1 with a         
tea-spoonful of salt1 and let them boil4
 ,then lay the parsley on a hair sieve1 
mince it very fine1 and mix it with the 
liver4 ,warm up the sauce in a quarter  
of a pint of melted butter1 but do not  
let it boil4   ,,lobsters4 ,if they have
 not been long taken1 the claws will    
have a strong motion1 when the finger is
 pressed upon the eyes4 ,the heaviest   
are the best1 and it is preferable to   
boil them at home4 ,if purchased ready  
boiled1 try whether their tails are     
stiff1 and pull up with a spring2       
otherwise that part will be flabby4 ,the

 male lobster is known by the narrow    
back part of his tail1 and the two      
uppermost fins within it are stiff and  
hard3 those of the hen are soft1 and the
 tail broader4 ,the male1 though        
generally smaller1 has the highest      
flavour1 the flesh is firmer1 and the   
colour when boiled is a deeper red4     
,,lobster ,,patties4 ,to be made as     
oyster patties1 gently stewed and       
seasoned1 and put into paste baked in   
pattipans1 with the addition of a little
 cream1 and a very small piece of       
butter4   ,,lobster ,,pie4 ,boil two or 
three small lobsters1 take out the      
tails1 and cut them in two4 ,take out   
the gut1 cut each into four pieces1 and 
lay them in a small dish4 ,put in the   
meat of the claws1 and that picked out  
of the body2 pick off the furry parts of
 the latter1 and take out the lady2 beat
 the spawn in a mortar1 and likewise all
 the shells4 ,stew them with some water1
 two or three spoonfuls of vinegar1     
pepper1 salt1 and some pounded mace4 ,a 

large piece of butter rolled in flour   
must be added1 when the goodness of the 
shells is obtained4 ,give it a boil or  
two1 and pour it into a dish strained2  
strew some crumbs1 and put a paste over 
all4 ,bake it slowly1 and only till the 
paste is done4   ,,lobster ,,salad4     
,make a salad1 cut some of the red part 
of the lobster1 and add to it4 ,this    
will form a pleasing contrast to the    
white and green of the vegetables4 ,be  
careful not to put in too much oil1 as  
shell-fish absorbs the sharpness of the 
vinegar4 ,serve it up in a dish1 not in 
a bowl4   ,,lobster ,,sauce4 ,pound the 
spawn with two anchovies1 pour on two   
spoonfuls of gravy1 and strain all into 
some melted butter4 ,then put in the    
meat of the lobster1 give it all one    
boil1 and add the squeeze of a lemon4   
,or leave out the anchovies and gravy1  
and do it as above1 either with or      
without salt and ketchup1 as may be most
 approved4 ,many persons prefer the     
flavour of the lobster and salt only4   

,,lobster ,,soup4 ,take the meat from   
the claws1 bodies1 and tails1 of six    
small lobsters4 ,remove the brown fur1  
and the bag in the head2 beat the fins  
in a mortar1 the chine1 and the small   
claws4 ,boil it very gently in two      
quarts of water1 with the crumb of a    
,french roll1 some white pepper1 salt1  
two anchovies1 a large onion1 sweet     
herbs1 and a bit of lemon peel1 till all
 the goodness is extracted1 and then    
strain it off4 ,beat the spawn in a     
mortar with a bit of butter1 a quarter  
of a nutmeg1 and a tea-spoonful of      
flour1 and then mix it with a quart of  
cream4 ,cut the tails into pieces1 and  
give them a boil up with the cream and  
soup4 ,serve with forcemeat balls made  
of the remainder of the lobster1 mace1  
pepper1 salt1 a few crumbs1 and an egg  
or two4 ,let the balls be made up with a
 little flour1 and heated in the soup4  
,,lodgings4 ,the tenure on which the    
generality of houses are held1 does not 
warrant a tenant to let1 or a lodger to 

take apartments by the year4 ,to do     
this1 the tenant ought himself to be the
 proprietor of the premises1 or to hold 
possession by lease for an unexpired    
term of several years1 which would      
invest him with the right of a landlord 
to give or receive half a year's notice1
 or proceed as in other cases of        
landlord and tenant4 ,unfurnished       
lodgings are generally let by the week1 
month1 or quarter2 and if ever they be  
let by the year1 it is a deviation from 
a general custom1 and attended with     
inconvenience4 ,if a lodger should      
contend that he agreed for a whole year1
 he must produce some evidence of the   
fact2 such as a written agreement1 or   
the annual payment of rent2 otherwise he
 must submit to the general usage of    
being denominated a quarterly lodger4   
,in the case of weekly tenants1 the rent
 must be paid weekly2 for if once       
allowed to go to a quarter1 and the     
landlord accept it as a quarter's rent1 
he breaks the agreement2 the inmate then

 becomes a quarterly lodger1 and must   
receive a quarter's notice to quit4     
,more care however is still required in 
letting lodgings that are ready         
furnished1 as the law does not regard   
them in the same light as other         
tenements4 ,such apartments are         
generally let by the week1 on payment of
 a certain sum1 part of which is for the
 room1 and part for the use of the      
furniture which is attended with some   
difficulty4 ,properly considered1 the   
payment is not rent1 nor are the same   
remedies lawful as in unfurnished       
lodgings4 ,the best way to let furnished
 lodgings is to have a written          
agreement1 with a catalogue of all the  
goods1 and to let the apartments and the
 furniture for separate sums3 in which  
case1 if the rent be not paid1 distress 
may be made for it1 though not for the  
furniture4 ,persons renting furnished   
apartments frequently absent themselves1
 without apprising the housekeeper1 and 
as often leave the rent in arrear4 ,in  

such a case1 the housekeeper should send
 for a constable1 after the expiration  
of the first week1 and in his presence  
enter the apartment1 take out the       
lodger's property and secure it1 until a
 request be made for it4 ,if after      
fourteen days' public notice in the     
gazette1 the lodger do not come and pay 
the arrears1 the housekeeper may sell   
the property for the sum due4 ,when a   
housekeeper is troubled with a          
disagreeable character1 the best way to 
recover possession of the apartment is  
to deliver a written notice by a person 
that can be witness1 stating that if the
 lodger did not quit that day week1 the 
landlord would insist on his paying an  
advance of so much per week2 and if he  
did not quit after such notice1 he would
 make the same advance after every      
following week4 ,in the city of ,london1
 payment may be procured by summoning to
 the ,court of ,requests at ,guildhall1 
for any sum not exceeding five pounds4  
,in other parts of the kingdom there are

 similar ,courts of ,conscience1 where  
payment may be enforced to the amount of
 forty shillings4   ,,loin ,,of         
,,mutton4 ,if roasted1 it is better to  
cut it lengthways as a saddle2 or if for
 steaks1 pies1 or broth4 ,if there be   
more fat on the loin than is agreeable1 
take off a part of it before it is      
dressed2 it will make an excellent suet 
pudding1 or crust for a meat pie1 if cut
 very fine4   ,,london ,,bread4         
,according to the method practised by   
the ,london bakers1 a sack of flour is  
sifted into the kneading trough1 to make
 it lie loose4 ,six pounds of salt1 and 
two pounds of alum1 are separately      
dissolved in hot water2 and the whole   
being cooled to about ninety degrees1 is
 mixed with two quarts of yeast4 ,when  
this mixture has been well stirred1 it  
is strained through a cloth or sieve1   
and is then poured into a cavity made in
 the flour4 ,the whole is now mixed up  
into a dough1 and a small quantity of   
flour being sprinkled over it1 it is    

covered up with cloths1 and the lid of  
the trough is shut down1 the better to  
retain the heat4 ,the fermentation now  
goes on1 and the mass becomes enlarged  
in bulk4 ,in the course of two or three 
hours1 another pailful of warm water is 
well mixed with the sponge1 and it is   
again covered up for about four hours4  
,at the end of this time1 it is to be   
kneaded for more than an hour1 with     
three pailfuls of warm water4 ,it is now
 returned to the trough in pieces1      
sprinkled with dry flour1 and at the end
 of four hours more1 it is again kneaded
 for half an hour1 and divided into     
quartern and half-quartern loaves4 ,the 
weight of a quartern loaf1 before       
baking1 should be four pounds fifteen   
ounces2 after baking1 four pounds six   
ounces1 avoirdupois4 ,when the dough has
 received its proper shape for loaves1  
it is put into the oven1 at a heat that 
will scorch flour without burning1 where
 it is baked two hours and a half1 or   
three hours4   ,,london ,,porter4 ,a    

late writer has given considerable      
information respecting the brewing of   
porter4 ,his intention being to exhibit 
the advantages derived from domestic    
brewing1 he has annexed the price of    
each article of the composition1 though 
it will be seen that the expense on some
 of the principal articles has been     
considerably reduced since that estimate
 was given4                             
s4 d4            ,one quarter of malt   
#b   #b   #j           #hlb4 of hops    
#j  #ab   #j           #flb4 of treacle 
#j   #b   #j           #hlb4 of         
liquorice root bruised   #j   #h   #j   
#hlb4 of essentia bina            #j    
#d   #h           #hlb4 of colouring    
#j   #d   #h           ,capsicum half an
 ounce           #j   #j   #b           
,spanish liquorice two ounces     #j    
#j   #b           ,india berries one    
ounce          #j   #j   #b             
,salt of tartar two drams         #j    
#j   #a           ,heading a quarter of 
an ounce    #j   #j   #a                

,ginger three ounces              #j    
#j   #c           ,lime four ounces     
#j   #j   #a           ,linseed one     
ounce                #j   #j   #a       
,cinnamon bark two drams          #j    
#j   #b                                 
---------                               
#c  #ad   #g           ,coals           
#j   #c   #j                            
---------           ,total expense      
#c  #ag   #g  ,this will produce ninety 
gallons of good porter1 and fifty       
gallons of table beer2 the cost of the  
porter at the large breweries being #g  
#ajs4 and that of the beer #a #gs4      
leaves a profit of #e to the            
brewer4--,the 'essentia bina' is        
composed of eight pounds of moist sugar1
 boiled in an iron vessel1 for no copper
 one could withstand the heat           
sufficiently1 till it becomes of a thick
 syrupy consistence1 perfectly black1   
and extremely bitter4 ,the 'colouring'  
is composed of eight pounds of moist    
sugar1 boiled till it attains a middle  

state1 between bitter and sweet4 ,it    
gives that fine mellow colour usually so
 much admired in good porter4 ,these    
ingredients are added to the first wort1
 and boiled with it4 ,the 'heading' is a
 mixture of half alum1 and half         
copperas1 ground to a fine powder4 ,it  
is so called1 from its giving to porter 
that beautiful head or froth1 which     
constitutes one of the peculiar         
properties of porter1 and which         
publicans are so anxious to raise to    
gratify their customers4 ,the linseed1  
ginger1 limewater1 cinnamon1 and several
 other small articles1 are added or     
withheld according to the taste or      
practice of the brewer1 which accounts  
for the different flavours so observable
 in ,london porter4 ,of the articles    
here enumerated1 it is sufficient to    
observe1 that however much they may     
surprise1 however pernicious or         
disagreeable they may appear1 they have 
always been deemed necessary in the     
brewing of porter4 ,they must invariably

 be used by those who wish to continue  
the taste1 the flavour and appearance1  
to which they have been                 
accustomed4--,omitting however those    
ingredients which are deemed pernicious1
 it will be seen by the following       
estimate how much more advantageous it  
is to provide even a small quantity of  
home-brewed porter1 where this kind of  
liquor is preferred4  ,ingredients      
necessary for brewing five gallons of   
porter4                                 
s4  d4           ,one peck of malt      
#b     #f           ,quarter of a pound 
of liquorice bruised   #j     #c        
,spanish liquorice                      
#j     #f           ,essentia           
#j     #b           ,colour             
#j     #b           ,treacle            
#j     #b           ,hops               
#j     #f           ,capsicum and ginger
                       #j     #a        
,coals                                  
#j    #aj                               
-------           ,total expense        

#d     #h                               
-------           ,this will produce    
five gallons           of good porter1  
which if           bought of the brewer 
would           cost                    
#h     #d            ,but being brewed  
at home1 for             #d     #h      
-------           ,leaves a clear gain  
of                    #c     #h  ,this  
saving is quite enough to pay for time  
and trouble1 besides the advantage of   
having a wholesome liquor1 free from all
 poisonous ingredients4 ,porter thus    
brewed will be fit for use in a week1   
and may be drunk with pleasure4 ,to do  
ample justice to the subject however1 it
 may be proper briefly to notice the    
specific properties of the various      
ingredients which enter into the        
composition of ,london porter4 ,it is   
evident that some porter is more heady  
than others1 and this arises from the   
greater or less quantity of stupefying  
ingredients intermixed with it4 ,malt   
itself1 to produce intoxication1 must be

 used in such large quantities as would 
very much diminish the brewer's profit4 
,of the wholesomeness of malt there can 
be no doubt2 pale malt especially is    
highly nutritive1 containing more       
balsamic qualities than the brown malt1 
which being subject to a greater degree 
of fire in the kiln1 is sometimes so    
crusted and burnt1 that the mealy part  
loses some of its best qualities4 ,amber
 malt is that which is dried in a       
middling degree1 between pale and brown1
 and is now much in use1 being the most 
pleasant1 and free from either extreme4 
,hops are an aromatic grateful bitter1  
very wholesome1 and undoubtedly         
efficacious in giving both flavour and  
strength to the beer4 ,yeast is         
necessary to give the liquor that       
portion of elastic air1 of which the    
boiling deprives it4 ,without           
fermentation1 or working1 no worts1     
however rich1 can inebriate4 ,liquorice 
root is pleasant1 wholesome1 and        
aperient2 and opposes the astringent    

qualities of some of the other          
ingredients2 it ought therefore to be   
used1 as should ,spanish liquorice1     
which possesses the same properties4    
,capsicum disperses wind1 and when      
properly used1 cannot be unwholesome3 it
 leaves a glow of warmth on the stomach1
 which is perceptible in drinking some  
beers4 ,ginger has the same effect as   
capsicum1 and it also cleanses and      
flavours the beer4 ,but capsicum being  
cheaper is more used1 and by its        
tasteless though extremely hot quality1 
cannot be so readily discovered in beer 
as ginger4 ,treacle partakes of many of 
the properties of liquorice2 and by     
promoting the natural secretions1 it    
renders porter and beer in general very 
wholesome4 ,treacle also is a cheaper   
article than sugar1 and answers the     
purpose of colour1 where the beer is    
intended for immediate consumption2 but 
in summer1 when a body is required to   
withstand the temperature of the air1   
and the draught is not quick1 sugar     

alone can give body to porter4 ,treacle 
therefore is a discretionary article4   
,coriander seed1 used principally in    
ale1 is warm and stomachic2 but when    
used in great quantity1 it is           
pernicious4 ,coculus ,indicus1 the      
,india berry1 is poisonous and          
stupefying1 when taken in any           
considerable quantity4 ,when ground into
 fine powder it is undiscoverable in the
 liquor1 and is but too much used to the
 prejudice of the public health4 ,what  
is called heading1 should be made of the
 salt of steel2 but a mixture of alum   
and copperas being much cheaper1 is more
 frequently used4 ,alum is a great      
drier1 and causes that thirst which some
 beer occasions2 so that the more you   
drink of it1 the more you want4 ,alum   
likewise gives a taste of age to the    
beer1 and is penetrating to the palate4 
,copperas is well known to be poisonous1
 and may be seen in the blackness which 
some beer discovers4 ,salt is highly    
useful in all beers2 it gives a pleasing

 relish1 and also fines the             
liquor4--,these remarks are sufficient  
to show the propriety of manufacturing  
at home a good wholesome article for    
family use1 instead of resorting to a   
public house for every pint of beer     
which nature demands1 and which when    
procured is both expensive and          
pernicious4 ,and lest any objection     
should be made1 as to the difficulty and
 inconvenience of brewing1 a few        
additional observations will here be    
given1 in order to facilitate this very 
important part of domestic economy4 ,be 
careful then to procure malt and hops of
 the very best quality1 and let the     
brewing vessels be closely inspected2   
the least taint may spoil a whole       
brewing of beer4 ,the mash tub should be
 particularly attended to1 and a whisp  
of clean hay or straw is to be spread   
over the bottom of the vessel in the    
inside1 to prevent the flour of the malt
 running off with the liquor4 ,the malt 
being emptied into the mash tub1 and the

 water brought to boil1 dash the boiling
 water in the copper with cold water    
sufficient to stop the boiling1 and     
leave it just hot enough to scald the   
finger1 always remembering to draw off  
the second mash somewhat hotter than the
 first4 ,the water being thus brought to
 a proper temperature by the addition of
 cold water1 lade it out of the copper  
over the malt till it becomes thoroughly
 wet1 stirring it well to prevent the   
malt from clotting4 ,when the water is  
poured on too hot1 it sets the malt1 and
 closes the body of the grain1 instead  
of opening it so as to dissolve in the  
liquor4 ,cover up the mash tub close to 
compress the steam1 and prevent the     
liquid from evaporating4 ,let the wort  
stand an hour and a half or two hours   
after mashing1 and then let the liquor  
run off into a vessel prepared to       
receive it4 ,if at first it runs thick  
and discoloured1 draw off a pailful or  
two1 and pour it back again into the    
mash tub till it runs clear4 ,in summer 

it will be necessary to put a few hops  
into the vessel which receives the      
liquor out of the mash tub1 to prevent  
its turning sour1 which the heat of the 
weather will sometimes endanger4 ,let   
the second mash run out as before1 and  
let the liquor stand an hour and a half1
 but never let the malt be dry3 keep    
lading fresh liquor over it till the    
quantity of wort to be obtained is      
extracted1 always allowing for waste in 
the boiling4 ,the next consideration is 
boiling the wort when obtained4 ,the    
first copperful must be boiled an hour2 
and whilst boiling1 add the ingredients 
specified above1 in the second estimate4
 ,the hops are now to be boiled in the  
wort1 but are to be carefully strained  
from the first wort1 in order to be     
boiled again in the second4 ,eight      
pounds is the common proportion to a    
quarter of malt2 but in summer the      
quantity must be varied from eight to   
twelve pounds1 according to the heat of 
the atmosphere4 ,after the wort has     

boiled an hour1 lade it out of the      
copper and cool it4 ,in summer it should
 be quite cold before it is set to work2
 in winter it should be kept till a     
slight degree of warmth is perceptible  
by the finger4 ,when properly cooled set
 it to work1 by adding yeast in         
proportion to the quantity4 ,if         
considerable1 and if wanted to work     
quick1 add from one to two gallons4     
,porter requires to be brought forward  
quicker than other malt liquor3 let it  
work till it comes to a good deep head1 
then cleanse it by adding the ginger4   
,the liquor is now fit for tunning3 fill
 the barrels full1 and let the yeast    
work out1 adding fresh liquor to fill   
them up till they have done working4    
,now bung the barrels1 but keep a       
watchful eye upon them for some time1   
lest the beer should suddenly ferment   
again and burst them1 which is no       
uncommon accident where due care is not 
taken4 ,the heat of summer1 or a sudden 
change of weather1 will occasion the    

same misfortune1 if the barrels are not 
watched1 and eased when they require it1
 by drawing the peg4 ,the only part     
which remains to complete the brewing1  
is fining the beer4 ,to understand this1
 it is necessary to remark1 that ,london
 porter is composed of three different  
sorts of malt2 pale1 brown1 and amber4  
,the reason for using these three sorts1
 is to attain a peculiar flavour and    
colour4 ,amber is the most wholesome1   
and for home brewing it is recommended  
to use none else4 ,in consequence of the
 subtleness of the essentia1 which keeps
 continually swimming in the beer1      
porter requires a considerable body of  
finings2 but should any one choose to   
brew without the essentia1 with amber   
malt1 and with colour only1 the porter  
will soon refine of itself4 ,the finings
 however are composed of isinglass      
dissolved in stale beer1 till the whole 
becomes of a thin gluey consistence like
 size4 ,one pint is the usual proportion
 to a barrel1 but sometimes two1 and    

even three are found necessary4         
,particular care must be taken that the 
beer in which the isinglass is          
dissolved1 be perfectly clear1 and      
thoroughly stale4--,by attending to     
these directions1 any person may brew as
 good1 if not better porter1 than they  
can be supplied with from the public    
houses4 ,many notions have been artfully
 raised1 that porter requires to be     
brewed in large quantities1 and to be   
long stored1 to render it sound and     
strong2 but experience will prove the   
falsehood of these prejudices1 which    
have their origin with the ignorant1 and
 are cherished by the interested4 ,one  
brewing under another will afford ample 
time for porter to refine for use1 and  
every person can best judge of the      
extent of his own consumption4 ,porter  
is not the better for being brewed in   
large quantities1 except that the same  
trouble which brews a peck1 will brew a 
bushel4 ,this mode of practice will be  
found simple and easy in its operation1 

and extremely moderate in point of      
trouble and expense4   ,,london         
,,syllabub4 ,put a pint and a half of   
port or white wine into a bowl1 nutmeg  
grated1 and a good deal of sugar4 ,then 
milk into it near two quarts of milk1   
frothed up4 ,if the wine be rather      
sharp1 it will require more for this    
quantity of milk4 ,in ,devonshire1      
clouted cream is put on the top1 with   
pounded cinnamon and sugar4   ,,looking 
,,glasses4 ,in order to clean them from 
the spots of flies and other stains1 rub
 them over with a fine damp cloth4 ,then
 polish with a soft woollen cloth1 and  
powder blue4   ,,love4 ,as health is    
materially affected by the passions1 it 
is of some consequence to observe their 
separate influence1 in order to obviate 
some of their ill effects4 ,love is     
unquestionably the most powerful1 and is
 less under the controul of the         
understanding than any of the rest4 ,it 
has a kind of omnipotence ascribed to   
it1 which belongs not to any other4     

',love is strong as death2 many waters  
cannot quench it1 neither can the floods
 drown it4' ,other passions are         
necessary for the preservation of the   
individual1 but this is necessary for   
the continuation of the species3 it was 
proper therefore that it should be      
deeply rooted in the human breast4      
,there is no trifling with this passion3
 when love has risen to a certain       
height1 it admits of no other cure but  
the possession of its object1 which in  
this case ought always if possible to be
 obtained4 ,the ruinous consequences    
arising from disappointment1 which      
happen almost every day1 are dreadful to
 relate2 and no punishment can be too   
great for those whose wilful conduct    
becomes the occasion of such            
catastrophes4 ,parents are deeply laden 
with guilt1 who by this means plunge    
their children into irretrievable ruin2 
and lovers are deserving of no          
forgiveness1 whose treacherous conduct  
annihilates the hopes and even the      

existence of their friends4     ,m4     
,,macaroni4 ,the usual way of preparing 
macaroni is to boil it in milk1 or weak 
veal broth1 flavoured with salt4 ,when  
tender1 put it into a dish without the  
liquor4 ,add to it some bits of butter  
and grated cheese2 over the top grate   
more1 and add a little more butter4 ,set
 the dish into a ,dutch oven a quarter  
of an hour1 but do not let the top      
become hard4--,another way4 ,wash it    
well1 and simmer in half milk and half  
broth1 of veal or mutton1 till it is    
tender4 ,to a spoonful of this liquor1  
put the yolk of an egg beaten in a      
spoonful of cream2 just make it hot to  
thicken1 but not to boil4 ,spread it on 
the macaroni1 and then grate fine old   
cheese all over1 with bits of butter4   
,brown the whole with a                 
salamander4--,another4 ,wash the        
macaroni1 then simmer it in a little    
broth1 with a little salt and pounded   
mace4 ,when quite tender1 take it out of
 the liquor1 lay it in a dish1 grate a  

good deal of cheese over1 and cover it  
with fine grated bread4 ,warm some      
butter without oiling1 and pour it from 
a boat through a small earthen cullender
 all over the crumbs2 then put the dish 
into a ,dutch oven to roast the cheese1 
and brown the bread of a fine colour4   
,the bread should be in separate crumbs1
 and look light4   ,,macaroni ,,pudding4
 ,simmer in a pint of milk1 an ounce or 
two of the pipe sort of macaroni1 and a 
bit of lemon and cinnamon4 ,when quite  
tender1 put it into a dish with milk1   
two or three eggs1 but only one white4  
,add some sugar1 nutmeg1 a spoonful of  
peach water1 and the same of raisin     
wine4 ,bake with a paste round the      
edges4 ,a layer of orange marmalade1 or 
raspberry jam1 in a macaroni pudding1 is
 a great improvement4 ,in this case omit
 the almond water1 or ratifia1 which    
would otherwise be wanted to give it a  
flavour4   ,,macaroni ,,soup4 ,boil a   
pound of the best macaroni in a quart of
 good stock1 till it is quite tender4   

,then take out half1 and put it into    
another stewpot4 ,add some more stock to
 the remainder1 and boil it till all the
 macaroni will pulp through a fine      
sieve4 ,then add together the two       
liquors1 a pint or more of boiling      
cream1 the macaroni that was first taken
 out1 and half a pound of grated        
parmesan cheese4 ,make it hot1 but do   
not let it boil4 ,serve it with the     
crust of a ,french roll1 cut into the   
size of a shilling4   ,,macaroons4      
,blanch four ounces of almonds1 and     
pound them with four spoonfuls of orange
 water4 ,whisk the whites of four eggs  
to a froth1 mix it with the almonds1 and
 a pound of sifted sugar1 till reduced  
to a paste4 ,lay a sheet of wafer paper 
on a tin1 and put on the paste in little
 cakes1 the shape of macaroons4         
,,mackarel4 ,their season is generally  
,may1 ,june1 and ,july2 but may         
sometimes be had at an earlier period4  
,when green gooseberries are ready1     
their appearance may at all times be    

expected4 ,they are so tender a fish    
that they carry and keep worse than any 
other3 choose those that are firm and   
bright1 and sweet scented4 ,after       
gutting and cleaning1 boil them gently1 
and serve with butter and fennel1 or    
gooseberry sauce4 ,to broil them1 split 
and sprinkle with herbs1 pepper and     
salt2 or stuff with the same1 adding    
crumbs and chopped fennel4   ,,magnum   
,,bonum ,,plums4 ,though very           
indifferent when eaten raw1 this fruit  
makes an excellent sweetmeat1 or is fine
 in the form of tarts4 ,prick them with 
a needle to prevent bursting1 simmer    
them very gently in a thin syrup1 put   
them in a china bowl1 and when cold pour
 the syrup over4 ,let them lie three    
days1 then make a syrup of three pounds 
of sugar to five pounds of fruit1 with  
no more water than hangs to large lumps 
of the sugar dipped quickly1 and        
instantly brought out4 ,boil the plums  
in this fresh syrup1 after draining the 
first from them4 ,do them very gently   

till they are clear1 and the syrup      
adheres to them4 ,put them one by one   
into small pots1 and pour the liquor    
over4 ,reserve a little syrup in the pan
 for those intended to be dried1 warm up
 the fruit in it1 drain them out1 and   
put them on plates to dry in a cool     
oven4 ,these plums are apt to ferment1  
if not boiled in two syrups2 the former 
will sweeten pies1 but will have too    
much acid to keep4 ,a part may be       
reserved1 with the addition of a little 
sugar1 to do those that are dry1 for    
they will not require to be so sweet as 
if kept wet1 and will eat very nicely if
 boiled like the rest4 ,one parcel may  
be done after another1 and save much    
sugar1 but care must be taken not to    
break the fruit4   ,,mahogany4 ,to give 
a fine colour to mahogany1 let the      
furniture be washed perfectly clean with
 vinegar1 having first taken out any ink
 stains there may be1 with spirits of   
salt1 taking the greatest care to touch 
the stained part very slightly1 and then

 the spirits must be instantly washed   
off4 ,use the following liquid4 ,put    
into a pint of cold-drawn linseed oil1  
four pennyworth of alkanet root1 and two
 pennyworth of rose pink4 ,let it remain
 all night in an earthen vessel1 then   
stirring it well1 rub some of it all    
over the mahogany with a linen rag2 and 
when it has lain some time1 rub it      
bright with linen cloths4 ,dining tables
 should be covered with mat1 oil cloth1 
or baize1 to prevent staining2 and      
should be instantly rubbed when the     
dishes are removed1 while the board is  
still warm4   ,,maids4 ,this kind of    
fish1 as well as skate1 requires to be  
hung up a day before it is dressed1 to  
prevent its eating tough4 ,maids may    
either be broiled or fried2 or if a     
tolerable size1 the middle part may be  
boiled1 and the fins fried4 ,they should
 be dipped in egg1 and covered with     
crumbs4   ,,malt4 ,this article varies  
very much in value1 according to the    
quality of the barley1 and the mode of  

manufacture4 ,when good it is full of   
flour1 and in biting a grain asunder it 
will easily separate2 the shell will    
appear thin1 and well filled up with    
flour4 ,if it bite hard and steely1 the 
malt is bad4 ,the difference of pale and
 brown malt arises merely from the      
different degrees of heat employed in   
the drying3 the main object is the      
quantity of flour4 ,if the barley was   
light and thin1 whether from unripeness1
 blight1 or any other cause1 it will not
 malt so well2 but instead of sending   
out its roots in due time1 a part of it 
will still be barley4 ,this will appear 
by putting a handful of unground malt in
 cold water1 and stirring it about till 
every grain is wetted2 the good will    
swim1 and the unmalted barley sink to   
the bottom4 ,but if the barley be well  
malted1 there is still a variety in the 
quality3 for a bushel of malt from fine1
 plump1 heavy barley1 will be better    
than the same quantity from thin and    
light barley4 ,weight therefore here is 

the criterion of quality2 and a bushel  
of malt weighing forty-five pounds is   
cheaper than any other at almost any    
price1 supposing it to be free from     
unmalted barley1 for the barley itself  
is heavier than the malt4 ,the practice 
of mixing barley with the malt on a     
principle of economy1 is not to be      
approved2 for though it may add a little
 to the strength of the wort1 it makes  
the beer flat and insipid1 and of course
 unwholesome4   ,,marble4 ,chimney      
pieces1 or marble slabs1 may be cleaned 
with muriatic acid1 either diluted or in
 a pure state4 ,if too strong1 it will  
deprive the marble of its polish1 but   
may be restored by using a piece of felt
 and a little putty powdered1 rubbing it
 on with clean water4 ,another method   
is1 making a paste of a bullock's gall1 
a gill of soap lees1 half a gill of     
turpentine1 and a little pipe clay4 ,the
 paste is then applied to the marble1   
and suffered to remain a day or two4 ,it
 is afterwards rubbed off1 and applied a

 second or third time1 to render the    
marble perfectly clean1 and give it the 
finest polish4   ,,marble ,,cement4 ,if 
by any accident1 marble or alabaster    
happen to be broken1 it may be strongly 
cemented together in the following      
manner4 ,melt two pounds of bees' wax1  
and one pound of rosin4 ,take about the 
same quantity of marble or other stones 
that require to be joined1 and reduce it
 to a powder2 stir it well together with
 the melted mixture1 and knead the mass 
in water1 till the powder is thoroughly 
incorporated with the wax and rosin4    
,the parts to be joined must be heated  
and made quite dry1 and the cement      
applied quite hot4 ,melted sulphur1 laid
 on fragments of stone previously       
heated1 will make a firm and durable    
cement4 ,little deficiencies in stones  
or corners that have been stripped or   
broken off1 may be supplied with some of
 the stone powdered and mixed with      
melted sulphur3 but care must be taken  
to have both parts properly heated4     

,,marble ,,paper4 ,for marbling books or
 paper1 dissolve four ounces of gum     
arabac in two quarts of water1 and pour 
it into a broad vessel4 ,mix several    
colours with water in separate shells3  
with small brushes peculiar to each     
colour1 sprinkle and intermix them on   
the surface of the gum water1 and curl  
them with a stick so as to form a       
variety of streaks4 ,the edges of a book
 pressed close may then be slightly     
dipped in the colours on the surface of 
the water1 and they will take the       
impression of the mixture4 ,the edges   
may then be glazed with the white of an 
egg1 and the colours will remain4 ,a    
sheet of paper may be marbled in the    
same way4   ,,marble ,,stains4 ,to take 
stains out of marble1 make a tolerably  
thick mixture of unslaked lime finely   
powdered1 with some strong soap-ley4    
,spread it instantly over the marble    
with a painter's brush1 and in two      
month's time wash it off perfectly      
clean4 ,prepare a fine thick lather of  

soft soap1 boiled in soft water2 dip a  
brush in it1 and scour the marble well  
with powder4 ,clear off the soap1 and   
finish with a smooth hard brush till the
 stains are all removed4 ,after a very  
good rubbing1 the marble will acquire a 
beautiful polish4 ,if the marble has    
been injured by iron stains1 take an    
equal quantity of fresh spirits of      
vitriol and lemon juice4 ,mix them in a 
bottle1 shake it well1 and wet the      
spots4 ,rub with a soft linen cloth1 and
 in a few minutes they will disappear4  
,,marble ,,veal4 ,the meat is prepared  
in the same way as potted beef or veal4 
,then beat up a boiled tongue1 or slices
 of ham1 with butter1 white pepper1 and 
pounded mace4 ,put a layer of veal in   
the pot1 then stick in pieces of tongue 
or ham1 fill up the spaces with veal1   
and pour clarified butter over it4      
,,marking ,,ink4 ,mix two drams of the  
tincture of galls with one dram of lunar
 caustic1 and for marking of linen1 use 
it with a pen as common ink4 ,the cloth 

must first be wetted in a strong        
solution of salt of tartar1 and         
afterwards dried1 before any attempt be 
made to write upon it4 ,a beautiful red 
ink may also be prepared for this       
purpose by mixing half an ounce of      
vermillion1 and a dram of the salt of   
steel1 with as much linseed oil as will 
make it of a proper consistency1 either 
to use with a pen or a hair pencil4     
,other colours may be made in the same  
way1 by substituting the proper         
ingredients instead of vermillion4      
,,mangoes4 ,cut off the tops of some    
large green cucumbers1 take out the     
seeds1 and wipe them dry4 ,fill them    
with mustard-seed1 horseradish1 sliced  
onion1 ginger1 and whole pepper4 ,sow on
 the tops1 put the mangoes into a jar1  
cover them with boiling vinegar1 and do 
them the same as any other pickle4      
,melons are done in the same way4       
,,marigold ,,wine4 ,boil three pounds   
and a half of lump sugar in a gallon of 
water1 put in a gallon of marigold      

flowers1 gathered dry and picked from   
the stalks1 and then make it as for     
cowslip wine4 ,if the flowers be        
gathered only a few at a time1 measure  
them when they are picked1 and turn and 
dry them in the shade4 ,when a          
sufficient quantity is prepared1 put    
them into a barrel1 and pour the sugar  
and water upon them4 ,put a little      
brandy into the bottles1 when the wine  
is drawn off4   ,,marmalade4 ,for a     
cough or cold1 take six ounces of       
,malaga raisins1 and beat them to a fine
 paste1 with the same quantity of       
sugarcandy4 ,add an ounce of the        
conserve of roses1 twenty-five drops of 
oil of vitriol1 and twenty drops of oil 
of sulphur4 ,mix them well together1 and
 take a small tea-spoonful night and    
morning4   ,,marrow ,,bones4 ,cover the 
top of them with a floured cloth1 boil  
and serve them with dry toast4          
,,marshmallow ,,ointment4 ,take half a  
pound of marshmallow roots1 three ounces
 of linseed1 and three ounces of        

fenugreek seed2 bruise and boil them    
gently half an hour in a quart of water1
 and then add two quarts of sweet oil4  
,boil them together till the water is   
all evaporated1 and strain off the oil4 
,add a pound of bees' wax1 half a pound 
of yellow rosin1 and two ounces of      
common turpentine4 ,melt them together  
over a slow fire1 and keep stirring till
 the ointment is cold4   ,,mashed       
,,parsnips4 ,boil the roots tender1     
after they have been wiped clean4       
,scrape them1 and mash them in a stewpan
 with a little cream1 a good piece of   
butter1 pepper and salt4   ,,mashed     
,,potatoes4 ,boil the potatoes1 peel    
them1 and reduce them to paste4 ,add a  
quarter of a pint of milk to two pounds 
weight1 a little salt1 and two ounces of
 butter1 and stir it all well together  
over the fire4 ,they may either be      
served up in this state1 or in scallops1
 or put on the dish in a form1 and the  
top browned with a salamander4          
,,mattrasses4 ,cushions1 mattrasses1 and

 bed clothes stuffed with wool1 are     
particularly liable to be impregnated   
with what is offensive and injurious1   
from persons who have experienced putrid
 and inflammatory fevers1 and cannot    
therefore be too carefully cleaned1     
carded1 and washed4 ,it would also be   
proper frequently to fumigate them with 
vinegar or muriatic gas4 ,if these      
articles be infested with insects1      
dissolve a pound and a half of alum1 and
 as much cream of tartar1 in three pints
 of boiling water4 ,mix this solution in
 three gallons of cold water1 immerse   
the wool in it for several days1 and    
then let it be washed and dried4 ,this  
operation will prevent the insects from 
attacking it in future4   ,,mead4       
,dissolve thirty pounds of honey in     
thirteen gallons of water2 boil and skim
 it well4 ,then add of rosemary1 thyme1 
bay leaves1 and sweetbriar1 about a     
handful altogether4 ,boil the whole for 
an hour1 and put it into a tub1 with two
 or three handfuls of ground malt4 ,stir

 it till it is about blood warm1 then   
strain it through a cloth1 and return it
 into the tub4 ,cut a toast1 spread it  
over with good ale yeast1 and put it    
into the tub4 ,when the liquor has      
sufficiently fermented1 put it into a   
cask4 ,take an ounce and a half each of 
cloves1 mace1 and nutmegs1 and an ounce 
of sliced ginger4 ,bruise the spices2   
tie them up in a cloth1 and hang it in  
the vessel1 which must be stopped up    
close for use4--,another way4 ,put four 
or five pounds of honey into a gallon of
 boiling water1 and let it continue to  
boil an hour and a half4 ,skim it quite 
clean1 put in the rinds of three or four
 lemons1 and two ounces of hops sewed up
 in a bag4 ,when cold1 put the liquor   
into a cask1 stop it up close1 and let  
it stand eight or nine months4          
,,measles4 ,in general1 all that is     
needful in the treatment of this        
complaint is to keep the body open by   
means of tamarinds1 manna1 or other     
gentle laxatives2 and to supply the     

patient frequently with barley water1 or
 linseed tea sweetened with honey4      
,bathe the feet in warm water2 and if   
there be a disposition to vomit1 it     
ought to be promoted by drinking a      
little camomile tea4 ,if the disorder   
appear to strike inward1 the danger may 
be averted by applying blisters to the  
arms and legs1 and briskly rubbing the  
whole body with warm flannels4   ,,meat4
 ,in all sorts 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 
that bear a higher price2 but as they   
have more solid meat1 they deserve the  
preference4 ,those joints however which 
are inferior1 may be dressed as         
palatably2 and being cheaper1 they      
should be bought in turn2 for when      
weighed with the prime pieces1 it makes 
the price of these come lower4 ,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  
,rumps and edgebones of beef are often  
bruised by the blows which the drovers  
give the beasts1 and the part that has  
been struck always taints2 these joints 
therefore when bruised should not be    
purchased4 ,and as great loss is often  
sustained by the spoiling of meat1 after
 it is purchased1 the best way to       
prevent this is to examine it well1 wipe
 it every day1 and put some pieces of   
charcoal over it4 ,if meat is brought   
from a distance in warm weather1 the    
butcher should be desired to cover it   
close1 and bring it early in the        
morning1 to prevent its being           
fly-blown4--,all meat should be washed  
before it is dressed4 ,if for boiling1  
the colour will be better for the       
soaking2 but if for roasting1 it should 
afterwards be dried4 ,particular care   
must be taken that the pot be well      
skimmed the moment it boils1 otherwise  
the foulness will be dispersed over the 
meat4 ,the more soups or broth are      

skimmed1 the better and cleaner they    
will be4 ,boiled meat should first be   
well floured1 and then put in while the 
water is cold4 ,meat boiled quick is    
sure to be hard2 but care must be taken1
 that in boiling slow it does not stop1 
or the meat will be underdone4 ,if the  
steam be kept in1 the water will not be 
much reduced2 but if this be desirable1 
the cover must be removed4 ,as to the   
length of time required for roasting and
 boiling1 the size of the joint must    
direct1 as also the strength of the     
fire1 and the nearness of the meat to   
it4 ,in boiling1 attention must be paid 
to the progress it makes1 which should  
be regular and slow4 ,for every pound of
 meat1 a quarter of an hour or twenty   
minutes is generally allowed1 according 
as persons choose to have it well or    
underdone4 ,in preparing a joint for    
roasting1 care must be taken not to run 
the spit through the best parts of the  
meat1 and that no black stains appear   
upon it at the time of serving4   ,,meat

 ,,sauce4 ,put to a clean anchovy1 a    
glass of port wine1 a little strong     
broth1 a sliced shalot1 some nutmeg1 and
 the juice of a ,seville orange4 ,stew  
them together1 and mix it with the gravy
 that runs from the meat4   ,,meat      
,,screen4 ,this is a great saver of     
coals1 and should be sufficiently large 
to guard what is roasting from currents 
of air4 ,it should be placed on wheels1 
have a flat top1 and not be less than   
about three feet and a half wide1 with  
shelves in it1 about one foot deep4 ,it 
will then answer all the purposes of a  
large ,dutch oven1 a plate warmer1 and a
 hot hearth4 ,some are made with a door 
behind1 which is convenient2 but the    
great heat to which they are exposed    
soon shrinks the materials1 and the     
currents of air through the cracks      
cannot be prevented4 ,those without a   
door are therefore best4   ,,medley     
,,pie4 ,cut into small pieces some fat  
pork1 or other meat underdone1 and      
season it with salt and pepper4 ,cover  

the sides of the dish with common crust1
 put in a layer of sliced apples with a 
little sugar1 then a layer of meat1 and 
a layer of sliced onions1 till the dish 
is full4 ,put a thick crust over it1 and
 bake it in a slow oven4 ,currants or   
scalded gooseberries may be used instead
 of apples1 and the onions omitted4     
,,melon ,,flummery4 ,put plenty of      
bitter almonds into some stiff flummery1
 and make it of a pale green with       
spinach juice4 ,when it becomes as thick
 as cream1 wet the melon mould1 and put 
the flummery into it4 ,put a pint of    
calf's foot jelly into a bason1 and let 
it stand till the next day3 then turn   
out the melon1 and lay it in the midst  
of the bason of jelly4 ,fill up the     
bason with jelly beginning to set1 and  
let it stand all night4 ,turn it out the
 next day1 the same as for fruit in     
jelly3 make a garland of flowers1 and   
place it on the jelly4   ,,melon        
,,mangoes4 ,there is a particular sort  
for preserving1 which must be carefully 

distinguished4 ,cut a square small piece
 out of one side1 and through that take 
out the seeds1 and mix with them        
mustard-seed and shred garlic4 ,stuff   
the melon as full as the space will     
allow1 replace the square piece1 and    
bind it up with fine packthread1 boil a 
good quantity of vinegar1 to allow for  
wasting1 with peppercorns1 salt1 and    
ginger4 ,pour the liquor boiling hot    
over the mangoes four successive days2  
and on the last day put flour of        
mustard1 and scraped horseradish into   
the vinegar just as it boils up4        
,observe that there is plenty of vinegar
 before it is stopped down1 for pickles 
are soon spoiled if not well covered4   
,also the greater number of times that  
boiling vinegar is poured over them1 the
 sooner they will be ready for eating4  
,mangoes should be pickled soon after   
they are gathered4 ,large cucumbers1    
called green turley1 prepared as        
mangoes1 are very excellent1 and come   
sooner to table4   ,,melted ,,butter4   

,though a very essential article for the
 table1 it is seldom well prepared4 ,mix
 on a trencher1 in the proportion of a  
tea-spoonful of flour to four ounces of 
the best butter4 ,put it into a         
saucepan1 and two or three              
table-spoonfuls of hot water2 boil it   
quick for a minute1 and shake it all the
 time4 ,milk used instead of water1     
requires rather less butter1 and looks  
whiter4   ,,mice4 ,the poisonous        
substances generally prepared for the   
destruction of mice are attended with   
danger1 and the use of them should by   
all means be avoided4 ,besides the      
common traps1 baited with cheese1 the   
following remedy will be found both safe
 and efficacious4 ,take a few handfuls  
of wheat flour1 or malt meal1 and knead 
it into a dough4 ,let it grow sour in a 
warm place1 mix with it some fine iron  
filings1 form the mass into small balls1
 and put them into the holes frequented 
by the mice4 ,on eating this            
preparation1 they are inevitably killed4

 ,cats1 owls1 or hedgehogs1 would be    
highly serviceable in places infested   
with mice4 ,an effectual mousetrap may  
be made in the following manner4 ,take a
 plain four square trencher1 and put    
into the two contrary corners of it a   
large pin1 or piece of knitting needle4 
,then take two sticks about a yard long1
 and lay them on the dresser1 with a    
notch cut at each end of the sticks1    
placing the two pins on the notches1 so 
that one corner of the trencher may lie 
about an inch on the dresser or shelf   
that the mice come to4 ,the opposite    
corner must be baited with some butter  
and oatmeal plastered on the trencher2  
and when the mice run towards the       
butter1 it will tip them into a glazed  
earthen vessel full of water1 which     
should be placed underneath for that    
purpose4 ,to prevent the trencher from  
tipping over so as to lose its balance1 
it may be fastened to the shelf or      
dresser with a thread and a little      
sealing wax1 to restore it to its proper

 position4 ,to prevent their            
devastations in barns1 care should be   
taken to lay beneath the floor a stratum
 of sharp flints1 fragments of glass    
mixed with sand1 or broken cinders4 ,if 
the floors were raised on piers of      
brick1 about fifteen inches above the   
ground1 so that dogs or cats might have 
a free passage beneath the building1 it 
would prevent the vermin from harbouring
 there1 and tend greatly to preserve the
 grain4 ,field mice are also very       
destructive in the fields and gardens1  
burrowing under the ground1 and digging 
up the earth when newly sown4 ,their    
habitations may be discovered by the    
small mounds of earth that are raised   
near the entrance1 or by the passages   
leading to their nests2 and by following
 these1 the vermin may easily be        
destroyed4 ,to prevent early peas being 
eaten by the mice1 soak the seed a day  
or two in train oil before it is sown1  
which will promote its vegetation1 and  
render the peas so obnoxious to the     

mice1 that they will not eat them4 ,the 
tops of furze1 chopped and thrown into  
the drills1 when the peas are sown1 will
 be an effectual preventive4 ,sea sand  
strewed thick on the surface of the     
ground1 round the plants liable to be   
attacked by the mice1 will have the same
 effect4   ,,mildew4 ,to remove stains  
in linen occasioned by mildew1 mix some 
soft soap and powdered starch1 half as  
much salt1 and the juice of a lemon4    
,lay it on the part on both sides with a
 painter's brush1 and let it lie on the 
grass day and night till the stain      
disappears4   ,,milk ,,butter4 ,this    
article is principally made in          
,cheshire1 where the whole of the milk  
is churned without being skimmed4 ,in   
the summer time1 immediately after      
milking1 the meal is put to cool in     
earthen jars till it become sufficiently
 coagulated1 and has acquired a slight  
degree of acidity1 enough to undergo the
 operation of churning4 ,during the     
summer1 this is usually performed in the

 course of one or two days4 ,in order to
 forward the coagulation in the winter1 
the milk is placed near the fire2 but in
 summer1 if it has not been sufficiently
 cooled before it is added to the former
 meal1 or if it has been kept too close1
 and be not churned shortly after it has
 acquired the necessary degree of       
consistence1 a fermentation will ensue2 
in which case the butter becomes rancid1
 and the milk does not yield that       
quantity which it would1 if churned in  
proper time4 ,this also is the case in  
winter1 when the jars have been placed  
too near the fire1 and the milk runs    
entirely to whey4 ,milk butter is in    
other respects made like the common     
butter4   ,,milk ,,and ,,cream4 ,in hot 
weather1 when it is difficult to        
preserve milk from becoming sour1 and   
spoiling the cream1 it may be kept      
perfectly sweet by scalding the new milk
 very gently1 without boiling1 and      
setting it by in the earthen dish or pan
 that it is done in4 ,this method is    

pursued in ,devonshire1 for making of   
butter1 and for eating2 and it would    
answer equally well in small quantities 
for the use of the tea table4 ,cream    
already skimmed may be kept twenty-four 
hours if scalded1 without sugar2 and by 
adding as much pounded lump sugar as    
shall make it pretty sweet1 it will be  
good two days1 by keeping it in a cool  
place4   ,,milk ,,porridge4 ,make a fine
 gruel of half grits well boiled1 strain
 it off1 add warm or cold milk1 and     
serve with toasted bread4   ,,milk      
,,punch4 ,pare six oranges and six      
lemons as thin as possible1 and grate   
them afterwards with sugar to extract   
the flavour4 ,steep the peels in a      
bottle of rum or brandy1 stopped close  
twenty-four hours4 ,squeeze the fruit on
 two pounds of sugar1 add to it four    
quarts of water1 and one of new milk    
boiling hot4 ,stir the rum into the     
above1 and run it through a jelly bag   
till perfectly clear4 ,bottle and cork  
it close immediately4   ,,milk ,,of     

,,roses4 ,mix an ounce of oil of almonds
 with a pint of rose water1 and then add
 ten drops of the oil of tartar4        
,,milk ,,soup4 ,boil a pint of milk with
 a little salt1 cinnamon1 and sugar4    
,lay thin slices of bread in a dish1    
pour over them a little of the milk1 and
 keep them hot over a stove without     
burning4 ,when the soup is ready1 beat  
up the yolks of five or six eggs1 and   
add them to the milk4 ,stir it over the 
fire till it thickens1 take it off      
before it curdles1 and pour it upon the 
bread in the dish4   ,,milking4 ,cows   
should be milked three times a day in   
the summer1 if duly fed1 and twice in   
the winter4 ,great care should be taken 
to drain the milk completely from the   
udder2 for if any be suffered to remain1
 the cow will give less every meal1 till
 at length she becomes dry before her   
proper time1 and the next season she    
will scarcely give a sufficient quantity
 of milk to pay the expences of her     
keeping4 ,the first milk drawn from a   

cow is also thinner1 and of an inferior 
quality to that which is afterwards     
obtained3 and this richness increases   
progressively1 to the very last drop    
that can be drawn from the udder4 ,if a 
cow's teats be scratched or wounded1 her
 milk will be foul1 and should not be   
mixed with that of other cows1 but given
 to the pigs4 ,in warm weather1 the milk
 should remain in the pail till nearly  
cold1 before it is strained2 but in     
frosty weather this should be done      
immediately1 and a small quantity of    
boiling water mixed with it4 ,this will 
produce plenty of cream1 especially in  
trays of a large surface4 ,as cows are  
sometimes troublesome to milk1 and in   
danger of contracting bad habits1 they  
always require to be treated with great 
gentleness1 especially when young1 or   
while their teats are tender4 ,in this  
case the udder ought to be fomented with
 warm water before milking1 and the cow 
soothed with mild treatment2 otherwise  
she will be apt to become stubborn and  

unruly1 and retain her milk ever after4 
,a cow will never let down her milk     
freely to the person she dreads or      
dislikes4   ,,millet ,,pudding4 ,wash   
three spoonfuls of the seed1 put it into
 a dish with a crust round the edge1    
pour over it as much new milk as will   
nearly fill the dish1 two ounces of     
butter warmed with it1 sugar1 shred     
lemon peel1 and a dust of ginger and    
nutmeg4 ,as you put it in the oven1 stir
 in two beaten eggs1 and a spoonful of  
shred suet4   ,,mince ,,pies4 ,of       
scraped beef1 free from skin and        
strings1 weigh two pounds1 of suet      
picked and chopped four pounds1 and of  
currants nicely cleaned and perfectly   
dry1 six pounds4 ,then add three pounds 
of chopped apples1 the peel and juice of
 two lemons1 a pint of sweet wine1 a    
nutmeg1 a quarter of an ounce of cloves1
 the same of mace1 and pimento1 in the  
finest powder4 ,mix the whole well      
together1 press it into a deep pan1 and 
keep it covered in a dry cool place4 ,a 

little citron1 orange1 and lemon peel1  
should be put into each pie when made4  
,the above quantity of mince meat may of
 course be reduced1 in equal            
proportions1 for small families4--,mince
 pies without meat1 are made in the     
following manner4 ,pare1 core1 and mince
 six pounds of apples2 shred three      
pounds of fresh suet1 and stone three   
pounds of raisins minced4 ,add to these1
 a quarter of an ounce each of mace and 
cinnamon1 and eight cloves1 all finely  
powdered4 ,then three pounds of the     
finest powder sugar1 three quarters of  
an ounce of salt1 the rinds of four and 
the juice of two lemons1 half a pint of 
port1 and half a pint of brandy4 ,mix   
well together1 and put the ingredients  
into a deep pan4 ,prepare four pounds of
 currants1 well washed and dried1 and   
add them when the pies are made1 with   
some candied fruit4   ,,minced ,,beef4  
,shred fine the underdone part1 with    
some of the fat4 ,put it into a small   
stewpan with some onion1 or a very small

 quantity of shalot1 a little water1    
pepper and salt4 ,boil it till the onion
 is quite soft2 then put some of the    
gravy of the meat to it1 and the mince1 
but do not let it boil4 ,prepare a small
 hot dish with sippets of bread1 mix a  
large spoonful of vinegar with the      
mince1 and pour it into the dish4 ,if   
shalot vinegar is used1 the raw onion   
and shalot may be dispensed with4       
,,minced ,,collops4 ,chop and mince some
 beef very small1 and season it with    
pepper and salt4 ,put it1 in its raw    
state1 into small jars1 and pour on the 
top some clarified butter4 ,when to be  
used1 put the clarified butter into a   
fryingpan1 and fry some sliced onions4  
,add a little water to it1 put in the   
minced meat1 and it will be done in a   
few minutes4 ,this is a favourite       
,scotch dish1 and few families are      
without it4 ,it keeps well1 and is      
always ready for an extra dish4         
,,minced ,,veal4 ,cut some cold veal as 
fine as possible1 but do not chop it4   

,put to it a very little lemon-peel     
shred1 two grates of nutmeg1 some salt1 
and four or five spoonfuls either of    
weak broth1 milk1 or water4 ,simmer     
these gently with the meat1 adding a bit
 of butter rubbed in flour1 but take    
care not to let it boil4 ,put sippets of
 thin toasted bread1 cut into a         
three-cornered shape1 round the dish4   
,,mint ,,sauce4 ,pick and wash the mint 
clean1 and chop it fine4 ,put it into a 
small bason1 and mix it with sugar and  
vinegar4   ,,mint ,,vinegar4 ,as fresh  
mint is not at all times to be had1 a   
welcome substitute will be found in the 
preparation of mint vinegar4 ,dry and   
pound half an ounce of mint seed1 pour  
upon it a quart of the best vinegar1 let
 it steep ten days1 and shake it up     
every day4 ,this will be useful in the  
early season of house lamb4   ,,mites4  
,though they principally affect cheese1 
there are several species of this insect
 which breed in flour and other         
eatables1 and do considerable injury4   

,the most effectual method of expelling 
them is to place a few nutmegs in the   
sack or bin containing the flour1 the   
odour of which is insupportable to      
mites2 and they will quickly be removed1
 without the meal acquiring any         
unpleasant flavour4 ,thick branches of  
the lilac1 or the elder tree1 peeled and
 put into the flour1 will have the same 
effect4 ,quantities of the largest sized
 ants1 scattered about cheese-rooms and 
granaries1 would presently devour all   
the mites1 without doing any injury4    
,,mixed ,,wine4 ,take an equal quantity 
of white1 red1 and black currants1      
cherries1 and raspberries2 mash them1   
and press the juice through a strainer4 
,boil three pounds of moist sugar in    
three quarts of water1 and skim it      
clean4 ,when cold1 mix a quart of juice 
with it1 and put it into a barrel that  
will just hold it4 ,put in the bung1 and
 after it has stood a week1 close it up1
 and let it stand three or four months4 
,when the wine is put into the barrel1  

add a little brandy to it4   ,,mock     
,,brawn4 ,boil two pair of neat's feet  
quite tender1 and pick all the flesh off
 the bone4 ,boil the belly piece of a   
porker nearly enough1 and bone it4 ,roll
 the meat of the feet up in the pork1   
tie it up in a cloth with tape round it1
 and boil it till it becomes very       
tender4 ,hang it up in the cloth till it
 is quite cold1 put it into some souse1 
and keep it for use4   ,,mock ,,turtle4 
,divide a calf's head with the skin on1 
and clean it well4 ,half boil it1 take  
all the meat off in square pieces1 break
 the bones of the head1 and boil them in
 some veal and beef broth1 to add to the
 richness4 ,fry some shalot in butter1  
and dredge in flower enough to thicken  
the gravy2 stir this into the browning1 
and give it one or two boils4 ,skim it  
carefully1 and then put in the head2 add
 a pint of ,madeira1 and simmer till the
 meat is quite tender4 ,about ten       
minutes before serving1 put in some     
basil1 tarragon1 chives1 parsley1       

cayenne pepper1 and salt2 also two      
spoonfuls of mushroom ketchup1 and one  
of soy4 ,squeeze the juice of a lemon   
into the tureen1 and pour the soup upon 
it4 ,serve with forcemeat balls1 and    
small eggs4--,a cheaper way4 ,prepare   
half a calf's head as above1 but without
 the skin4 ,when the meat is cut off1   
break the bones1 and put them into a    
saucepan with some gravy made of beef   
and veal bones1 and seasoned with fried 
onions1 herbs1 mace1 and pepper4 ,have  
ready prepared two or three ox-palates  
boiled so tender as to blanch1 and cut  
into small pieces2 to which a cow heel1 
likewise cut into pieces1 is a great    
improvement4 ,brown some butter1 flour1 
and onion1 and pour the gravy to it2    
then add the meats as above1 and stew   
them together4 ,add half a pint of      
sherry1 an anchovy1 two spoonfuls of    
walnut ketchup1 the same of mushroom    
ketchup1 and some chopped herbs as      
before4 ,the same sauce as              
before4--,another way4 ,put into a pan a

 knuckle of veal1 two fine cow heels1   
two onions1 a few cloves1 peppercorns1  
berries of allspice1 mace1 and sweet    
herbs4 ,cover them with water1 tie a    
thick paper over the pan1 and set it in 
an oven for three hours4 ,when cold1    
take off the fat very nicely1 cut the   
meat and feet into bits an inch and a   
half square1 remove the bones and coarse
 parts1 and then put the rest on to     
warm1 with a large spoonful of walnut   
and one of mushroom ketchup1 half a pint
 of sherry or ,madeira1 a little        
mushroom powder1 and the jelly of the   
meat4 ,if it want any more seasoning1   
add some when hot1 and serve with hard  
eggs1 forcemeat balls1 a squeeze of     
lemon1 and a spoonful of soy4 ,this is a
 very easy way of making an excellent   
dish of mock turtle4--,another4 ,stew a 
pound and a half of scrag of mutton1    
with three pints of water till reduced  
to a quart4 ,set on the broth1 with a   
calf's foot and a cow heel2 cover the   
stewpan tight1 and let it simmer till   

the meat can be separated from the bones
 in proper pieces4 ,set it on again with
 the broth1 adding a quarter of a pint  
of sherry or ,madeira1 a large onion1   
half a tea-spoonful of cayenne1 a bit of
 lemon peel1 two anchovies1 some sweet  
herbs1 eighteen oysters chopped fine1 a 
tea-spoonful of salt1 a little nutmeg1  
and the liquor of the oysters4 ,cover it
 close1 and simmer it three quarters1 of
 an hour4 ,serve with forcemeat balls1  
and hard eggs in the tureen4--,an       
excellent and very cheap mock turtle may
 be made of two or three cow heels1     
baked with two pounds and a half of     
gravy beef1 herbs1 and other ingredients
 as above4   ,,moles4 ,as these little  
animals live entirely on worms and      
insects1 of which they consume          
incalculable numbers1 they may be       
considered as harmless1 and even useful1
 rather than otherwise2 and it has been 
observed in fields and gardens where the
 moles had been caught1 that they       
afterwards abounded with vermin and     

insects4 ,but when the moles become too 
numerous1 they are hurtful to           
vegetation1 and require to be destroyed4
 ,besides the common method of setting  
traps in their subterraneous passages1  
many might be dug out of the earth by   
carefully watching their situation and  
motions before the rising of the sun1   
and striking in a spade behind them to  
cut off their retreat4 ,the smell of    
garlic is so offensive to them1 that if 
a few heads of that plant were thrust   
into their runs1 it would expel them    
from the place4   ,,moonshine ,,pudding4
 ,put into a baking dish a layer of very
 thin bread and butter1 strewed over    
with currants and sweetmeats1 and so on 
till the dish is full4 ,mix together a  
pint and a half of cream1 the yolks of  
six eggs1 half a grated nutmeg1 and some
 sugar4 ,pour the mixture on the top of 
the pudding1 and bake it three quarters 
of an hour4   ,,moor ,,fowl4 ,to dress  
moor fowl with red cabbage1 truss the   
game as for boiling4 ,set them on the   

fire with a little soup1 and let them   
stew for half an hour4 ,cut a red       
cabbage into quarters1 add it to the    
moor fowl1 season with salt and white   
pepper1 and a little piece of butter    
rolled in flour4 ,a glass of port may be
 added1 if approved4 ,lift out the      
cabbage1 and place it neatly in the     
dish1 with the moor fowl on it4 ,pour   
the sauce over them1 and garnish with   
small slices of fried bacon4   ,,morella
 ,,cherries4 ,when the fruit is quite   
ripe1 take off the stalks1 prick them   
with a pin1 and allow a pound and a half
 of lump sugar to every pound of        
cherries4 ,reduce part of the sugar to  
powder1 and strew it over them4 ,next   
day dissolve the remainder in half a    
pint of currant juice1 set it over a    
slow fire1 put in the cherries with the 
sugar1 and give them a gentle boil4     
,take out the cherries carefully1 boil  
the syrup till it is thick1 pour it upon
 the cherries1 and tie them down4--,any 
other kind of fruit may be treated in   

the same way1 only using such kind of   
juice to boil in the syrup as is most   
suitable to the fruit to be preserved4  
,it is proper to put apple jelly over   
jam or preserved fruit1 or to sift sugar
 over the tops of the jars2 and when    
cold1 cover them with brandy paper4 ,if 
the air be admitted1 they will not keep4
   ,,morella ,,wine4 ,cleanse from the  
stalks sixty pounds of morella cherries1
 and bruise them as to break the stones4
 ,press out the juice1 mix it with six  
gallons of sherry wine1 and four gallons
 of warm water4 ,powder separately an   
ounce of nutmeg1 cinnamon1 and mace1 and
 hang them separately in small bags1 in 
the cask containing the liquor4 ,bung it
 down2 and in a few weeks it will become
 a deliciously flavoured wine4          
,,morels4 ,in their green state they    
have a very rich1 high flavour1 and are 
delicious additions to some dishes1 or  
sent up as a stew by themselves1 when   
they are fresh and fine4 ,when dried    
they are of very little use1 and serve  

only to soak up good gravy1 from which  
they take more flavour than they give4  
,,moss4 ,to destroy moss on trees1      
remove it with a hard brush early in the
 spring of the year1 and wash the trees 
afterwards with urine or soap suds1 and 
plaster them with cow dung4 ,when a sort
 of white down appears on apple trees1  
clear off the red stain underneath it1  
and anoint the infected parts with a    
mixture of train oil and ,scotch snuff1 
which will effectually cure the disease4
   ,,moths4 ,one of the most speedy     
remedies for their complete extirpation1
 is the smell of turpentine1 whether it 
be by sprinkling it on woollen stuffs1  
or placing sheets of paper moistened    
with it between pieces of cloth4 ,it is 
remarkable that moths are never known to
 infest wool unwashed1 or in its natural
 state1 but always abandon the place    
where such raw material is kept4 ,those 
persons therefore to whom the smell of  
turpentine is offensive1 may avail      
themselves of this circumstance1 and    

place layers of undressed wool between  
pieces of cloth1 or put small quantities
 in the corners of shelves and drawers  
containing drapery of that description4 
,this1 or shavings of the cedar1 small  
slips of ,russia leather1 or bits of    
camphor1 laid in boxes or drawers where 
furs or woollen clothes are kept1 will  
effectually preserve them from the      
ravages of the moth and other insects4  
,,muffins4 ,stir together a pint of     
yeast with a pint and half of warm milk 
and water1 and a little salt4 ,strain it
 into a quarter of a peck of fine flour1
 knead it well1 and set it an hour to   
rise4 ,pull it into small pieces1 roll  
it into balls with the hand1 and keep   
them covered up warm4 ,then spread them 
into muffins1 lay them on tins1 and bake
 them2 and as the bottoms begin to      
change colour1 turn them on the other   
side4 ,a better sort may be made by     
adding two eggs1 and two ounces of      
butter melted in half a pint of milk4   
,muffins should not be cut1 but pulled  

open4   ,,mulberry ,,syrup4 ,put the    
mulberries into a kettle of water1 and  
simmer them over the fire till the juice
 runs from them4 ,squeeze out the juice1
 and add twice the weight of sugar4 ,set
 it over a slow fire1 skim it clean1 and
 simmer it till the sugar is quite      
dissolved4   ,,mulberry ,,wine4 ,gather 
mulberries on a dry day1 when they are  
just changed from redness to a shining  
black4 ,spread them thinly on a fine    
cloth1 or on a floor or table1 for      
twenty-four hours1 and then press them4 
,boil a gallon of water with each gallon
 of juice1 putting to every gallon of   
water an ounce of cinnamon bark1 and six
 ounces of sugarcandy finely powdered4  
,skim and strain the water when it is   
taken off and settled1 and put it to the
 mulberry juice4 ,now add to every      
gallon of the mixture1 a pint of white  
or ,rhenish wine4 ,let the whole stand  
in a cask to ferment1 for five or six   
days4 ,when settled draw it off into    
bottles1 and keep it cool4   ,,mulled   

,,ale4 ,boil a pint of good sound ale   
with a little grated nutmeg and sugar1  
beat up three eggs1 and mix them with a 
little cold ale4 ,then pour the hot ale 
to it1 and return it several times to   
prevent its curdling4 ,warm and stir it 
till it is thickened1 add a piece of    
butter or a glass of brandy1 and serve  
it up with dry toast4   ,,mulled ,,wine4
 ,boil some spice in a little water till
 the flavour is gained1 then add an     
equal quantity of port1 with sugar and  
nutmeg4 ,boil all together1 and serve   
with toast4--,another way4 ,boil a blade
 of cinnamon and some grated nutmeg a   
few minutes1 in a large tea-cupful of   
water4 ,pour to it a pint of port wine1 
add a little sugar1 beat it up1 and it  
will be ready4 ,good home-made wine may 
be substituted instead of port4         
,,mumbled ,,hare4 ,boil the hare1 but   
not too much2 take off the flesh1 and   
shred it very fine4 ,add a little salt1 
nutmeg1 lemon peel1 and the juice of a  
lemon4 ,put it into a stewpan with a    

dozen eggs1 and a pound of butter1 and  
keep it stirring4   ,,muscle ,,plum     
,,cheese4 ,weigh six pounds of the      
fruit1 bake it in a stone jar1 remove   
the stones1 and put in the kernels after
 they are broken and picked4 ,pour half 
the juice on two pounds and a half of   
,lisbon sugar2 when melted and simmered 
a few minutes1 skim it1 and add the     
fruit4 ,keep it doing very gently till  
the juice is much reduced1 but take care
 to stir it constantly1 to prevent its  
burning4 ,pour it into small moulds1    
pattipans1 or saucers4 ,the remaining   
juice may serve to colour creams1 or be 
added to a pie4   ,,mushrooms4 ,before  
these are prepared for eating1 great    
care must be taken to ascertain that    
they are genuine1 as death in many      
instances has been occasioned by using a
 poisonous kind of fungus1 resembling   
mushrooms4 ,the eatable mushrooms first 
appear very small1 of a round form1 and 
on a little stalk4 ,they grow very fast1
 and both the stalk and the upper part  

are white4 ,as the size increases1 the  
under part gradually opens1 and shows a 
kind of fringed fur1 of a very fine     
salmon colour2 which continues more or  
less till the mushroom has gained some  
size1 and then it turns to a dark brown4
 ,these marks should be attended to1 and
 likewise whether the skin can be easily
 parted from the edges and middle4      
,those that have a white or yellow fur  
should be carefully avoided1 though many
 of them have a similar smell1 but not  
so strong and fragrant1 as the genuine  
mushroom4 ,great numbers of these may be
 produced1 by strewing on an old hotbed 
the broken pieces of mushrooms2 or if   
the water in which they have been washed
 be poured on the bed1 it will nearly   
answer the same purpose4   ,,mushrooms  
,,dried4 ,wipe them clean1 take out the 
brown part of the large ones1 and peel  
off the skin4 ,lay them on paper to dry 
in a cool oven1 and keep them in paper  
bags in a dry place4 ,when used1 simmer 
them in the gravy1 and they will swell  

to nearly their former size4 ,or before 
they are made into powder1 it is a good 
way to simmer them in their own liquor  
till it dry up into them1 shaking the   
pan all the time1 and afterwards drying 
them on tin plates4 ,spice may be added 
or not4 ,tie the mushrooms down close in
 a bottle1 and keep it in a dry place4  
,,mushroom ,,ketchup4 ,take the largest 
broad mushrooms1 break them into an     
earthen pan1 strew salt over1 and stir  
them occasionally for three days4 ,then 
let them stand twelve days1 till there  
is a thick scum over4 ,strain and boil  
the liquor with ,jamaica and black      
peppers1 mace1 ginger1 a clove or two1  
and some mustard seed4 ,when cold1      
bottle it1 and tie a bladder over the   
cork4 ,in three months boil it again    
with fresh spice1 and it will then keep 
a twelvemonth4--,another way4 ,fill a   
stewpan with large flap mushrooms1 that 
are not worm-eaten1 and the skins and   
fringe of such as have been pickled4    
,throw a handful of salt among them1 and

 set them by a slow fire4 ,they will    
produce a great deal of liquor1 which   
must be strained2 then add four ounces  
of shalots1 two cloves of garlic1 a good
 deal of whole pepper1 ginger1 mace1    
cloves1 and a few bay leaves4 ,boil and 
skim it well1 and when cold1 cork it up 
close4 ,in two months boil it up again  
with a little fresh spice1 and a stick  
of horseradish4 ,it will then keep a    
year1 which mushroom ketchup rarely     
does1 if not boiled a second time4      
,,mushroom ,,powder4 ,wash half a peck  
of large mushrooms while quite fresh1   
and free them from grit and dirt with   
flannel4 ,scrape out the black part     
clean1 and do not use any that are      
worm-eaten4 ,put them into a stewpan    
over the fire without any water1 with   
two large onions1 some cloves1 a quarter
 of an ounce of mace1 and two spoonfuls 
of white pepper1 all in powder4 ,simmer 
and shake them till all the liquor be   
dried up1 but be careful they do not    
burn4 ,lay them on tins or sieves in a  

slow oven till they are dry enough to   
beat to powder2 then put the powder into
 small bottles1 corked1 and tied        
closely1 and kept in a dry place4 ,a    
tea-spoonful of this powder will give a 
very fine flavour to any soup or gravy1 
or any sauce2 and it is to be added just
 before serving1 and one boil given to  
it after it is put in4   ,,mushroom     
,,sauce4 ,melt some butter with flour1  
in a little milk or cream4 ,put in some 
mushrooms1 a little salt and nutmeg1 and
 boil it up together in a saucepan4 ,or 
put the mushrooms into melted butter1   
with veal gravy1 salt1 and nutmeg4      
,,muslin ,,patterns4 ,in order to copy  
muslin patterns1 the drawing is to be   
placed on a sheet of white paper1 and   
the outline pricked through with a pin4 
,the white sheet may then be laid on a  
second clear one1 and a muslin bag of   
powdered charcoal sifted or rubbed over 
it4 ,the pierced paper being removed1 a 
perfect copy may be traced on the other2
 and in this way1 patterns may be       

multiplied very expeditiously4          
,,mustard4 ,mix by degrees1 the best    
,durham flour of mustard with boiling   
water1 rubbing it perfectly smooth1 till
 it comes to a proper thickness4 ,add a 
little salt1 keep it in a small jar     
close covered1 and put only as much into
 the glass as will be used soon4 ,the   
glass should be wiped daily round the   
edges4 ,if for immediate use1 mix the   
mustard with new milk by degrees1 till  
it is quite smooth1 and a little raw    
cream4 ,it is much softer this way1 does
 not taste bitter1 and will keep well4  
,a tea-spoonful of sugar1 to half a pint
 of mustard1 is a great improvement1 and
 tends much to soften it4 ,patent       
mustard is nearly as cheap as any other1
 and is generally preferred4   ,,musty  
,,flour4 ,when flour has acquired a     
musty smell and taste1 from dampness and
 other causes1 it may be recovered by   
the simple use of magnesia1 allowing    
thirty grains of the carbonate to one   
pound of flour4 ,it is to be leavened   

and baked in the usual way of making    
bread4 ,the loaves will be found to rise
 well in the oven1 to be more light and 
spongy1 and also whiter than bread in   
the common way4 ,it will likewise have  
an excellent taste1 and will keep well4 
,the use of magnesia in bread making is 
well worthy of attention1 for if it     
improves musty flour1 and renders it    
palatable1 it would much more improve   
bread in general1 and be the interest of
 families to adopt it4 ,the use of      
magnesia in bread1 independent of its   
improving qualities1 is as much superior
 to that of alum as one substance can be
 to another4   ,,mutton4 ,in cutting up 
mutton1 in order to its being dressed1  
attention should be paid to the         
different joints4 ,the pipe that runs   
along the bone of the inside of a chine 
must be removed1 and if the meat is to  
be kept some time1 the part close round 
the tail should be rubbed with salt1    
after first cutting out the kernel4 ,a  
leg is apt to be first tainted in the   

fat on the thick part1 where the kernel 
is lodged1 and this therefore should be 
removed1 or the meat cannot be expected 
to keep well4 ,the chine and rib bones  
should be wiped every day1 and the      
bloody part of the neck be cut off to   
preserve it4 ,the brisket changes first 
in the breast2 and if it is to be kept1 
it is best to rub it with a little salt1
 should the weather be hot4 ,every      
kernel should be taken out of all sorts 
of meat as soon as it is brought in1 and
 then wiped dry4 ,for roasting1 it      
should hang as long as it will keep1 the
 hind quarter especially1 but not so    
long as to taint2 for whatever may be   
authorised by the prevailing fashion1   
putrid juices certainly ought not to be 
taken into the stomach4 ,great care     
should be taken to preserve by paper the
 fat of what is roasted4 ,mutton for    
boiling will not look of a good colour1 
if it has hung long4--,in purchasing    
this meat1 choose it by the fineness of 
the grain1 the goodness of its colour1  

and see that the fat be firm and white4 
,it is not the better for being young3  
if it be wether mutton1 of a good breed 
and well fed1 it is best for age4 ,the  
flesh of ewe mutton is paler1 and the   
texture finer4 ,ram mutton is very      
strong flavoured1 the flesh is of a deep
 red1 and the fat is spongy3 wether     
mutton is the best4   ,,mutton ,,broth4 
,soak a neck of mutton in water for an  
hour1 cut off the scrag1 and put it into
 a stewpot1 with two quarts of water4   
,as soon as it boils1 skim it well1 and 
simmer it an hour and a half4 ,cut the  
best end of the mutton into pieces1 two 
bones in each1 and take off some of the 
fat4 ,prepare four or five carrots1 as  
many turnips1 and three onions1 all     
sliced1 but not cut small4 ,put them    
soon enough to get quite tender1 and add
 four large spoonfuls of ,scotch barley1
 first wetted with cold water4 ,twenty  
minutes before serving1 put in some     
chopped parsley1 add a little salt1 and 
send up all together4 ,this is a ,scotch

 dish1 and esteemed very excellent in   
the winter4   ,,mutton ,,chops4 ,cut    
them from the loin or neck1 broil them  
on a clear fire1 and turn them often1 or
 the fat dropping into the fire will    
smoke them4 ,when done1 put them into a 
warm dish1 rub them with butter1 slice a
 shalot in a spoonful of boiling water1 
with a little salt and ketchup1 and pour
 it over the chops4 ,the ketchup may be 
omitted1 and plain butter used instead4 
,,mutton ,,chops ,,in ,,disguise4       
,prepare a seasoning of chopped parsley 
and thyme1 grated bread1 pepper and     
salt4 ,smear the chops over with egg1   
strew the seasoning on them1 and roll   
each in buttered paper4 ,close the ends1
 put them in a ,dutch oven or fryingpan1
 and let them broil slowly4 ,when done1 
send them to table in the paper1 with   
gravy in a boat4   ,,mutton ,,collops4  
,from a loin of mutton that has been    
well kept1 cut some thin collops nearest
 to the leg4 ,take out the sinews1      
season the collops with salt1 pepper1   

and mace2 and strew over them shred     
parsley1 thyme1 and two or three        
shalots4 ,fry them in butter till half  
done2 add half a pint of gravy1 a little
 lemon juice1 and a piece of butter     
rubbed in flour4 ,simmer them together  
very gently for five minutes1 and let   
the collops be served up immediately1 or
 they will become hard4   ,,mutton      
,,cutlets4 ,to do them in the           
,portuguese way1 half fry the chops with
 sliced shalot or onion1 chopped        
parsley1 and two bay leaves4 ,season    
with pepper and salt2 then lay a        
forcemeat on a piece of white paper1 put
 the chop on it1 and twist the paper up1
 leaving a hole for the end of the bones
 to go through4 ,broil the cutlets on a 
gentle fire1 serve them with a little   
gravy1 or with sauce ,robart4   ,,mutton
 ,,ham4 ,choose a fine-grained leg of   
wether mutton1 of twelve or fourteen    
pounds weight2 cut it ham shape1 and let
 it hang two days4 ,then put into a     
stewpan half a pound of bay salt1 the   

same of common salt1 two ounces of      
saltpetre1 and half a pound of coarse   
sugar1 all in powder4 ,mix1 and make it 
quite hot2 then rub it well into the    
ham4 ,let it be turned in the liquor    
every day2 at the end of four days add  
two ounces more of common salt2 in      
twelve days take it out1 dry it1 and    
hang it up a week in wood smoke4 ,it is 
to be used in slices1 with stewed       
cabbage1 mashed potatoes1 or eggs4      
,,mutton ,,hashed4 ,cut thin slices of  
dressed mutton1 fat and lean1 and flour 
them4 ,boil the bones with a little     
onion1 season the meat1 and warm it up  
with the gravy1 but it should not boil4 
,instead of onion1 a clove1 a spoonful  
of currant jelly1 and a glass of port   
wine1 will make it taste like venison4  
,,mutton ,,kebobbed4 ,take all the fat  
out of a loin of mutton1 and that on the
 outside also if too fat1 and remove the
 skin4 ,joint it at every bone1 mix a   
small nutmeg grated with a little salt  
and pepper1 crumbs of bread1 and herbs4 

,dip the steaks into the yolks of three 
eggs1 and sprinkle the above mixture all
 over them4 ,then place the steaks      
together as they were before they were  
cut asunder1 tie and fasten them on a   
small spit4 ,roast them before a quick  
fire2 set a dish under1 and baste them  
with a good piece of butter1 and the    
liquor that comes from the meat1 but    
throw some more of the above seasoning  
over4 ,when done enough1 lay the meat in
 a dish4 ,prepare an additional half    
pint of good gravy1 put into it two     
spoonfuls of ketchup1 and rub down a    
tea-spoonful of flour with it4 ,give it 
a boil1 skim off all the fat1 and pour  
it over the mutton4 ,be careful to keep 
the meat hot1 till the gravy is quite   
ready4   ,,mutton ,,pie4 ,cut steaks    
from a loin or neck of mutton that has  
hung some time2 beat them1 and remove   
some of the fat4 ,season with salt1     
pepper1 and a little onion4 ,put a      
little water at the bottom of the dish1 
and a little paste on the edge2 then    

cover it with a tolerably thick paste4  
,or raise small pies1 breaking each bone
 in two to shorten it2 cover it over1   
and pinch the edges together4 ,when the 
pies come from the oven1 pour into each 
a spoonful of good mutton gravy4        
,,mutton ,,pudding4 ,season some chops  
with salt and pepper1 and a taste of    
onion4 ,place a layer of meat at the    
bottom of the dish1 pour over them a    
batter of potatoes boiled and pressed   
through a cullender1 and mixed with an  
egg and milk4 ,put in the rest of the   
chops1 and the batter1 and bake it4     
,batter made of flour eats very well1   
but requires more egg1 and is not so    
good as potatoe4 ,another way is to cut 
slices off a leg that has been          
underdone1 and put them into a bason    
lined with a fine suet crust4 ,season   
with pepper and salt1 and finely shred  
onion or shalot4   ,,mutton ,,rumps     
,,and ,,kidneys4 ,stew six rumps in some
 good mutton gravy half an hour2 then   
take them up1 and let them stand to     

cool4 ,clear the gravy from the fat1 and
 put into it four ounces of boiled rice1
 an onion stuck with cloves1 and a blade
 of mace4 ,boil them till the rice is   
thick4 ,wash the rumps with yolks of    
eggs well beaten1 and strew over them   
crumbs of bread1 a little pepper and    
salt1 chopped parsley and thyme1 and    
grated lemon peel1 fried in butter1 of a
 fine brown4 ,while the rumps are       
stewing1 lard the kidneys1 and set them 
to roast in a ,dutch oven4 ,when the    
rumps are ready1 the grease must be     
drained from them before they are put in
 the dish2 the pan being cleared        
likewise from the fat1 warm up the rice 
in it4 ,lay the latter on the dish1     
place the rumps round upon the rice1 the
 narrow ends towards the middle1 and the
 kidneys between4 ,garnish with hard    
eggs cut in halves1 the white being left
 on1 or with different coloured pickles4
   ,,mutton ,,sauce4 ,two spoonfuls of  
the liquor in which the mutton is       
boiled1 the same quantity of vinegar1   

two or three shalots finely shred1 with 
a little salt1 put into a saucepan with 
a bit of butter rolled in flour1 stirred
 together and boiled once1 will make    
good sauce for boiled mutton4   ,,mutton
 ,,sausages4 ,take a pound of the rawest
 part of a leg of mutton that has been  
either roasted or boiled2 chop it quite 
small1 and season it with pepper1 salt1 
mace1 and nutmeg4 ,add to it six ounces 
of beef suet1 some sweet herbs1 two     
anchovies1 and a pint of oysters1 all   
chopped very small2 a quarter of a pound
 of grated bread1 some of the anchovy   
liquor1 and two eggs well beaten4 ,when 
well mixed together1 put it into a small
 pot2 and use it by rolling it into     
balls or sausages1 and fry them4 ,if    
approved1 a little shalot may be added1 
or garlick1 which is a great            
improvement4   ,,mutton ,,steaks4 ,these
 should be cut from a loin or neck that 
has been well kept2 if a neck1 the bones
 should not be long4 ,broil them on a   
clear fire1 season them when half done1 

and let them be often turned4 ,take them
 up into a very hot dish1 rub a bit of  
butter on each1 and serve them up hot   
and hot the moment they are done4--,to  
do them ,maintenon1 half fry them first1
 then stew them while hot1 with herbs1  
crumbs1 and seasoning4 ,rub a bit of    
butter on some writing paper1 to prevent
 its catching the fire1 wrap the steaks 
in it1 and finish them on the gridiron4 
,n4   ,,nankeen ,,dye4 ,the article     
generally sold under this title1 and    
which produces a fine buff colour so    
much in use1 is made of equal parts of  
arnetto and common potash1 dissolved and
 boiled in water4 ,the yellow colour    
called ,dutch ,pink1 is made from a     
decoction of weld or dyer's weed2 and if
 blue cloths be dipped in this liquid1  
they will take the colour of a fine     
green4   ,,nasturtions1 if intended for 
capers1 should be kept a few days after 
they are gathered4 ,then pour boiling   
vinegar over them1 and cover them close 
when cold4 ,they will not be fit to eat 

for some months2 but are then finely    
flavoured1 and by many are preferred to 
capers4   ,,neat',s ,,tongue4 ,if       
intended to be stewed1 it should be     
simmered for two hours1 and peeled4     
,then return it to the same liquor1 with
 pepper1 salt1 mace1 and cloves1 tied up
 in a piece of cloth4 ,add a few chopped
 capers1 carrots and turnips sliced1    
half a pint of beef gravy1 a little     
white wine1 and sweet herbs4 ,stew it   
gently till it is tender1 take out the  
herbs and spices1 and thicken the gravy 
with butter rolled in flour4   ,,neck   
,,of ,,mutton4 ,this joint is           
particularly useful1 because so many    
dishes may be made of it2 but it is not 
esteemed advantageous for a family4 ,the
 bones should be cut short1 which the   
butchers will not do unless particularly
 desired4 ,the best end of the neck may 
be boiled1 and served with turnips2 or  
roasted1 or dressed in steaks1 in pies1 
or harrico4 ,the scrags may be stewed in
 broth2 or with a small quantity of     

water1 some small onions1 a few         
peppercorns1 and a little rice1 and     
served together4 ,when a boiled neck is 
to look particularly nice1 saw down the 
chine bone1 strip the ribs halfway down1
 and chop off the ends of the bones     
about four inches4 ,the skin should not 
be taken off till boiled1 and then the  
fat will look the whiter4 ,when there is
 more fat than is agreeable1 it makes a 
very good suet pudding1 or crust for a  
meat pie if cut very fine4   ,,neck ,,of
 ,,pork4 ,a loin or neck of pork should 
be roasted4 ,cut the skin across with a 
sharp penknife1 at distances of half an 
inch4 ,serve with vegetables and apple  
sauce4   ,,neck ,,of ,,veal4 ,cut off   
the scrag to boil1 and cover it with    
onion sauce4 ,it should be boiled in    
milk and water4 ,parsley and butter may 
be served with it1 instead of onion     
sauce4 ,or it may be stewed with whole  
rice1 small onions1 and peppercorns1    
with a very little water4 ,it may also  
be boiled and eaten with bacon and      

greens4 ,the best end of the neck may   
either be roasted1 broiled as steaks1 or
 made into a pie4   ,,neck ,,of         
,,venison4 ,rub it with salt1 and let it
 lie four or five days4 ,flour it1 and  
boil it in a cloth1 allowing to every   
pound a quarter of an hour4             
,cauliflower1 turnips1 and cabbages1 are
 eaten with it1 and melted butter4      
,garnish the dish with some of the      
vegetables4   ,,nelson ,,puddings4 ,put 
into a ,dutch oven six small cakes1     
called ,nelson balls or rice cakes1 made
 in small teacups4 ,when quite hot1 pour
 over them boiling melted butter1 white 
wine1 and sugar4   ,,new ,,casks4 ,if   
not properly prepared before they are   
used1 new casks are apt to give beer and
 other liquor a bad taste4 ,they must   
therefore be well scalded and seasoned  
several days successively before they   
are used1 and frequently filled with    
fresh water4 ,the best way however is to
 boil two pecks of bran or malt dust in 
a copper of water1 and pour it hot into 

the cask2 then stop it up close1 let it 
stand two days1 wash it out clean1 and  
let the cask be well dried4             
,,newcastle ,,pudding4 ,butter a half   
melon mould or quart basin1 stick it all
 round with dried cherries or fine      
raisins1 and fill it up with custard and
 layers of thin bread and butter4 ,boil 
or steam it an hour and a half4         
,,newmarket ,,pudding4 ,put on to boil a
 pint of good milk1 with half a lemon   
peel1 a little cinnamon1 and a bay leaf4
 ,boil it gently for five or ten        
minutes1 sweeten with loaf sugar1 break 
the yolks of five and the whites of     
three eggs into a basin1 beat them well1
 and add the milk4 ,beat it all up well 
together1 and strain it through a       
tammis1 or fine hair sieve4 ,prepare    
some bread and butter cut thin1 place a 
layer of it in a pie dish1 and then a   
layer of currants1 and so on till the   
dish is nearly full4 ,pour the custard  
over it1 and bake it half an hour4      
,,norfolk ,,dumplins4 ,make a thick     

batter with half a pint of milk and     
flour1 two eggs1 and a little salt4     
,take a spoonful of the batter1 and drop
 it gently into boiling water2 and if   
the water boil fast1 they will be ready 
in a few minutes4 ,take them out with a 
wooden spoon1 and put them into a dish  
with a piece of butter4 ,these are often
 called drop dumplins1 or spoon         
dumplins4   ,,norfolk ,,punch4 ,to make 
a relishing liquor that will keep many  
years1 and improve by age1 put the peels
 of thirty lemons and thirty oranges    
into twenty quarts of ,french brandy4   
,the fruit must be pared so thin and    
carefully1 that not the least of the    
white is left4 ,let it infuse twelve    
hours4 ,prepare thirty quarts of cold   
water that has been boiled1 put to it   
fifteen pounds of double-refined sugar1 
and when well incorporated1 pour it upon
 the brandy and peels1 adding the juice 
of the oranges and of twenty-four       
lemons4 ,mix them well1 strain the      
liquor through a fine hair sieve1 into a

 very clean cask1 that has held spirits1
 and add two quarts of new milk4 ,stir  
the liquor1 then bung it down close1 and
 let it stand six weeks in a warm       
cellar4 ,bottle off the liquor1 but take
 care that the bottles be perfectly     
clean and dry1 the corks of the best    
quality1 and well put in4 ,of course a  
smaller quantity of this punch may be   
made1 by observing only the above       
proportions4--,another way4 ,pare six   
lemons and three ,seville oranges very  
thin1 squeeze the juice into a large    
teapot1 put to it three quarts of       
brandy1 one of white wine1 one of milk1 
and a pound and a quarter of lump sugar4
 ,let it be well mixed1 and then covered
 for twenty-four hours4 ,strain it      
through a jelly bag till quite clear1   
and then bottle it off4                 
,,northumberland ,,pudding4 ,make a     
hasty pudding with a pint of milk and   
flour1 put it into a bason1 and let it  
stand till the next day4 ,then mash it  
with a spoon1 add a quarter of a pound  

of clarified butter1 as many currants   
picked and washed1 two ounces of candied
 peel cut small1 and a little sugar and 
brandy4 ,bake it in teacups1 turn them  
out on a dish1 and pour wine sauce over 
them4   ,,nose ,,bleeding4 ,violent     
bleeding at the nose may sometimes be   
prevented by applying lint dipped in    
vinegar1 or a strong solution of white  
vitriol1 with fomentations of the       
temples and forehead made of nitre      
dissolved in water4 ,but as bleeding at 
the nose is often beneficial1 it should 
not be suddenly stopped4   ,,notice ,,to
 ,,quit4 ,the usual mode of letting     
houses is by the year1 at a certain     
annual rent to be paid quarterly3       
therefore unless a written agreement can
 be produced1 to show that the premises 
were engaged for a shorter period1 the  
law considers the tenant as entered for 
one whole year1 provided the rent       
exceeds forty shillings per annum1 and  
this consideration must govern the      
notice to quit4 ,every tenant who holds 

from year to year1 which is presumed to 
be the case in every instance where     
proof is not given to the contrary1 is  
entitled to half a year's notice1 which 
must be given in such a manner that the 
tenant must quit the premises at the    
same quarter day on which he took       
possession3 so that if his rent         
commenced at ,michaelmas1 the notice    
must be served at or before ,lady-day1  
that he may quit at ,michaelmas4 ,if a  
tenant come in after any of the regular 
quarter days1 and pay a certain sum for 
the remainder of the quarter1 he does   
not commence annual tenant until the    
remainder of the quarter is expired2 but
 if he pay rent for the whole quarter1  
he is to be considered as yearly tenant 
from the commencement of his rent1 and  
his notice to quit must be regulated    
accordingly4 ,should it happen that the 
landlord cannot ascertain the precise   
time when the tenancy commenced1 he may 
enquire of the tenant1 who must be      
served with notice to quit at the time  

he mentions1 and must obey the warning  
agreeably to his own words1 whether it  
be the true time or not4 ,if he refuse  
to give the desired information1 the    
landlord1 instead of 'on or before      
midsummer next1' must give in his       
notice1 'at the end and expiration of   
the current year of your tenancy1 which 
shall expire next after the end of one  
half year from the date hereof4' ,if    
notice be given up to a wrong time1 or a
 quarter instead of half a year1 such   
warning will be sufficient1 if the party
 make no objection at the time he       
receives it4 ,when premises are held by 
lease1 the expiration of the term is    
sufficient notice to quit1 without      
giving any other warning for that       
purpose4 ,the following is the form of a
 landlord's notice to his tenant3--',i  
do hereby give you notice to quit the   
house and premises you hold of me1      
situate in the parish of ------  in the 
county of ------ on or before midsummer 
next4 ,dated the ------ day of ------ in

 the year ------ ,r4 ,c4'--,the         
following is a tenant's notice to his   
landlord3--',sir1 ,i hereby give you    
warning of my intention to quit your    
house in the parish of ------ on or     
before ,michaelmas next4 ,dated the     
------ day of ------ in the year ------ 
,c4 ,r4'--,these forms will also serve  
for housekeepers and lodgers1 if        
'apartment' be added instead of house or
 premises4 ,care however must be taken  
to give the address correctly3 ',r4 ,c4 
landlord of the said premises1 to ,c4   
,r4 the tenant thereof4' ,or1 ',to ,mr4 
,r4 ,c4 the landlord of the said        
premises4'   ,,nottingham ,,pudding4    
,peel six large apples1 take out the    
core with the point of a small knife or 
an apple scoop1 but the fruit must be   
left whole4 ,fill up the centre with    
sugar1 place the fruit in a pie dish1   
and pour over a nice light batter1      
prepared as for batter pudding1 and bake
 it an hour in a moderate oven4         
,,nutmeg ,,graters4 ,those made with a  

trough1 and sold by the ironmongers1 are
 by far the best1 especially for grating
 fine and fast4   ,,nuts4 ,hazel nuts   
may be preserved in great perfection for
 several months1 by burying them in     
earthen pots well closed1 a foot or two 
in the ground1 especially in a dry or   
sandy place4     ,o4   ,,oat ,,cakes4   
,these may be made the same as muffins1 
only using fine ,yorkshire oatmeal      
instead of flour4 ,another sort is made 
of fine oatmeal1 warm water1 yeast and  
salt1 beat to a thick batter1 and set to
 rise in a warm place4 ,pour some of the
 batter on a baking stone1 to any size  
you please1 about as thick as a pancake4
 ,pull them open to butter them1 and set
 them before the fire4 ,if muffins or   
oat cakes get stale1 dip them in cold   
water1 and crisp them in a ,dutch oven4 
,,oatmeal4 ,this article has undergone a
 very considerable improvement1 since   
the introduction of what are termed     
,embden ,groats1 manufactured in        
,england it is true1 out of ,dutch oats1

 but of a quality superior to any thing 
before known in this country under the  
name of oatmeal1 and which may now be   
had of almost all retailers at a        
moderate price4   ,,oatmeal ,,flummery4 
,put three large handfuls of fine       
oatmeal into two quarts of spring water1
 and let it steep a day and a night4    
,pour off the clear water1 put in the   
same quantity of fresh water1 and strain
 the oatmeal through a fine sieve4 ,boil
 it till it is as thick as hasty        
pudding1 keep it stirring all the time1 
that it may be smooth and fine4 ,when   
first strained1 a spoonful of sugar     
should be added1 two spoonfuls of orange
 flower-water1 two or three spoonfuls of
 cream1 a blade of mace1 and a bit of   
lemon peel4 ,when boiled enough1 pour   
the flummery into a shallow dish1 and   
serve it up4   ,,oatmeal ,,pudding4     
,pour a quart of boiling milk over a    
pint of the best oatmeal1 and let it    
soak all night4 ,next day beat two eggs1
 and mix a little salt4 ,butter a bason 

that will just hold it1 cover it tight  
with a floured cloth1 and boil it an    
hour and a half4 ,eat it with cold      
butter and salt4 ,when cold1 slice and  
toast it1 and eat it as oat-cake1       
buttered4   ,,old ,,writings4 ,when old 
deeds or writings are so much defaced   
that they can scarcely be deciphered1   
bruise and boil a few nut galls in white
 wine2 or if it be a cold infusion1     
expose it to the sun for two or three   
days4 ,then dip a sponge into the       
infusion1 pass it over the writing that 
is sunk1 and it will instantly be       
revived1 if the infusion be strong      
enough of the galls4 ,vitriolic or      
nitrous acid a little diluted with      
water1 will also render the writing     
legible2 but care must be taken that the
 solution be not too strong1 or it will 
destroy the paper or the parchment which
 contains the writing4   ,,ointments4   
,an excellent ointment for burns1       
scalds1 chilblains1 and dressing        
blisters1 may be made in the following  

manner4 ,take eight ounces of hog's lard
 quite fresh1 one ounce of bees' wax1   
and one of honey4 ,put them into a      
kettle over the fire1 and stir it       
together till it is all melted4 ,pour it
 into a jar for keeping1 add a large    
spoonful of rose water1 and keep        
stirring it till it is cold4--,bad      
scalds and burns should first have a    
poultice of grated potatoes applied to  
them for several hours1 and then a      
plaster of the ointment1 which must be  
renewed morning and evening4--,for      
blisters1 a plaster of this should be   
spread rather longer than the blister1  
and put on over the blister plaster when
 it has been on twenty-four hours1 or   
sooner if it feel uneasy4 ,by this means
 the blister plaster will slip off when 
it has done drawing1 without any pain or
 trouble4--,for chilblains1 it has never
 been known to fail of a cure1 if the   
feet have been kept clean1 dry1 and     
warm4--,an emollient ointment1 for      
anointing any external inflammations1   

may be made as follows4 ,take two pounds
 of palm oil1 a pint and a half of olive
 oil1 half a pound of yellow wax1 and a 
quarter of a pound of ,venice           
turpentine4 ,melt the wax in the oil    
over the fire1 mix in the turpentine1   
and strain off the ointment4            
,,ointment ,,for ,,burns4 ,scrape two   
ounces of bees' wax into half a pint of 
sallad oil1 and let it simmer gently    
over the fire till the whole is         
incorporated4 ,take it off the fire1    
beat up the yolks of three eggs with a  
spoonful of oil1 and stir up all        
together till it is quite cold4         
,,ointment ,,for ,,the ,,eyes4 ,this is 
made of four ounces of fresh lard1 two  
drams of white wax1 and one ounce of    
prepared tutty4 ,melt the wax with the  
lard over a gentle fire1 and sprinkle in
 the tutty1 continually stirring them   
till the ointment is cold4   ,,ointment 
,,of ,,lead4 ,this should consist of    
half a pint of olive oil1 two ounces of 
white wax1 and three drams of the sugar 

of lead finely powdered4 ,rub the sugar 
of lead with some of the oil1 add to it 
the other ingredients1 which should be  
previously melted together1 and stir    
them till the ointment is quite cold4   
,this cooling ointment may be used in   
all cases where the intention is to dry 
and skin over the wound1 as in burns and
 scalds4   ,,ointment ,,of              
,,marshmallows4 ,take half a pound of   
marshmallow roots1 three ounces of      
linseed1 and three ounces of fennugreek 
seed4 ,bruise and boil them gently half 
an hour in a quart of water1 and then   
add two quarts of sweet oil4 ,boil them 
together till the water is all          
evaporated3 then strain off the oil1 and
 add to it a pound of bees' wax1 half a 
pound of yellow rosin1 and two ounces of
 common turpentine4 ,melt them together 
over a slow fire1 and keep stirring till
 the ointment is cold4   ,,ointment ,,of
 ,,sulphur4 ,this is the safest and best
 application for the itch1 and will have
 no disagreeable smell1 if made in the  

following manner4 ,take four ounces of  
fresh lard1 an ounce and a half of flour
 of sulphur1 two drams of crude         
sal-ammoniac1 and ten or a dozen drops  
of lemon essence4 ,when made into an    
ointment1 rub it on the parts affected4 
,,olives4 ,this foreign article1 sent   
over in a state of preservation1        
requires only to be kept from the air4  
,olives are of three kinds1 ,italian1   
,spanish1 and ,french1 of different     
sizes and flavour4 ,each should be firm1
 though some are most fleshy4   ,,omlet4
 ,make a batter of eggs and milk1 and a 
very little flour4 ,add chopped parsley1
 green onions1 or chives1 or a very     
small quantity of shalot1 a little      
pepper and salt1 and a scrape or two of 
nutmeg4 ,boil some butter in a small    
frying-pan1 and pour the above batter   
into it4 ,when one side is of a fine    
yellow brown1 turn it and do the other3 
double it when served4 ,some lean ham   
scraped1 or grated tongue1 put in at    
first1 is a very pleasant addition4     

,four eggs will make a pretty omlet1 but
 some will use eight or ten1 and only a 
small proportion of flour1 but a good   
deal of parsley4 ,if the taste be       
approved1 a little tarragon will give a 
fine flavour4 ,ramakins and omlet1      
though usually served in the course1    
would be much better if they were sent  
up after1 that they might be eaten as   
hot as possible4   ,,onion ,,gravy4     
,peel and slice some onions into a small
 stewpan1 with an ounce of butter1      
adding cucumber or celery if approved4  
,set it on a slow fire1 and turn the    
onion about till it is lightly browned2 
then stir in half an ounce of flour1 a  
little broth1 a little pepper and salt1 
and boil it up for a few minutes4 ,add a
 table-spoonful of port wine1 the same  
of mushroom ketchup1 and rub it through 
a fine sieve4 ,it may be sharpened with 
a little lemon juice or vinegar4 ,the   
flavour of this sauce may be varied by  
adding tarragon1 or burnt vinegar4      
,,onion ,,sauce4 ,peel the onions and   

boil them tender4 ,squeeze the water    
from them1 chop and add them to butter  
that has been melted rich and smooth1   
with a little good milk instead of      
water4 ,boil it up once1 and serve it   
for boiled rabbits1 partridges1 scrag or
 knuckle of veal or roast mutton4 ,a    
turnip boiled with the onions makes them
 milder4   ,,onion ,,soup4 ,put some    
carrots1 turnips1 and a shank bone1 into
 the liquor in which a leg or neck of   
mutton has been boiled1 and simmer them 
together two hours4 ,strain it on six   
onions1 sliced and fried of a light     
brown2 simmer the soup three hours1 and 
skim it carefully4 ,put a small roll    
into it1 or fried bread1 and serve it up
 hot4   ,,onions4 ,in order to obtain a 
good crop of onions1 it is proper to sow
 at different seasons4 ,on light soils  
sow in ,august1 ,january1 or early in   
,february3 on heavy wet soils in ,march1
 or early in ,april4 ,onions however    
should not be sown so soon as ,january1 
unless the ground be in a dry state1    

which is not often the case at that time
 of the year3 otherwise1 advantage      
should be taken of it4 ,as this valuable
 root is known frequently to fail by the
 common method of culture1 the best way 
is to sow the seed successively1 that   
advantage may be taken of the seasons as
 they happen4   ,,orange ,,biscuits4    
,boil whole ,seville oranges in two or  
three waters1 till most of the          
bitterness is gone4 ,cut them1 and take 
out the pulp and juice2 then beat the   
outside very fine in a mortar1 and put  
to it an equal weight of double-refined 
sugar beaten and sifted4 ,when extremely
 well mixed to a paste1 spread it thin  
on china dishes1 and set them in the    
sun1 or before the fire4 ,when half dry1
 cut it into what form you please1 and  
turn the other side up to dry4 ,keep the
 biscuits in a box1 with layers of      
paper4 ,they are intended for desserts1 
and are also useful as a stomachic1 to  
carry in the pocket on journeys1 and for
 gouty stomachs4   ,,orange ,,brandy4   

,steep the peels of twenty ,seville     
oranges in three quarts of brandy1 and  
let it stand a fortnight in a stone     
bottle4 ,boil two quarts of water with a
 pound and a half of loaf sugar nearly  
an hour1 clarify1it with the white of an
 egg1 strain it1 and boil it till       
reduced nearly one half4 ,when cold1    
strain the brandy into the syrup4       
,,orange ,,butter4 ,boil six hard eggs1 
beat them in a mortar with two ounces of
 fine sugar1 three ounces of butter1 and
 two ounces of blanched almonds beaten  
to a paste4 ,moisten with orange-flower 
water2 and when all is mixed1 rub it    
through a cullender on a dish1 and serve
 with sweet biscuits between4   ,,orange
 ,,cheesecakes4 ,blanch half a pound of 
almonds1 beat them very fine1 with      
orange-flower water1 half a pound of    
fine sugar beaten and sifted1 a pound of
 butter that has been melted carefully  
without oiling1 and which must be nearly
 cold before it is used4 ,then beat the 
yolks of ten and the whites of four     

eggs4 ,pound in a mortar two candied    
oranges1 and a fresh one with the       
bitterness boiled out1 till they are as 
tender as marmalade1 without any lumps4 
,beat the whole together1 and put it    
into pattipans4   ,,orange ,,chips4 ,cut
 oranges in halves1 squeeze the juice   
through a sieve1 and soak the peels in  
water4 ,next day boil them in the same  
till tender2 then drain and slice the   
peels1 add them to the juice1 weigh as  
much sugar1 and put all together into a 
broad earthen dish4 ,place the dish at a
 moderate distance from the fire1 often 
stirring till the chips candy1 and then 
set them in a cool room to dry1 which   
commonly requires about three weeks4    
,,orange ,,cream4 ,boil the rind of a   
,seville orange very tender1 and beat it
 fine in a mortar4 ,add to it a spoonful
 of the best brandy1 the juice of a     
,seville orange1 four ounces of loaf    
sugar1 and the yolks of four eggs4 ,beat
 them all together for ten minutes2 then
 by gentle degrees1 pour in a pint of   

boiling cream1 and beat it up till cold4
 ,set some custard cups into a deep dish
 of boiling water1 pour the cream into  
the cups1 and let it stand again till   
cold4 ,put at the top some small strips 
of orange paring cut thin1 or some      
preserved chips4   ,,orange-,,flower    
,,cakes4 ,soak four ounces of the leaves
 of the flowers in cold water for an    
hour2 drain1 and put them between       
napkins1 and roll with a rolling-pin    
till they are bruised4 ,have ready      
boiled a pound of sugar to add to it in 
a thick syrup1 give them a simmer until 
the syrup adheres to the sides of the   
pan1 drop it in little cakes on a plate1
 and dry them in a cool room4   ,,orange
 ,,fool4 ,mix the juice of three        
,seville oranges1 three eggs well       
beaten1 a pint of cream1 a little nutmeg
 and cinnamon1 and sweeten it to taste4 
,set the whole over a slow fire1 and    
stir it till it becomes as thick as good
 melted butter1 but it must not be      
boiled4 ,then pour it into a dish for   

eating cold4   ,,orange ,,jam4 ,lay half
 a dozen oranges in water four or five  
days1 changing the water once or twice  
every day4 ,take out the oranges1 and   
wipe them dry4 ,tie them up in separate 
cloths1 and boil them four hours in a   
large kettle1 changing the water once or
 twice4 ,peel off the rinds and pound   
them well in a marble mortar1 with two  
pounds of fine sugar to one pound of    
orange4 ,then beat all together1 and    
cover the jam down in a pot4   ,,orange 
,,jelly4 ,grate the rind of two ,seville
 and two ,china oranges1 and two lemons4
 ,squeeze the juice of three of each1   
and strain it2 add a quarter of a pound 
of lump sugar dissolved in a quarter of 
a pint of water1 and boil it till it    
nearly candies4 ,prepare a quart of     
jelly1 made of two ounces of isinglass2 
add to it the syrup1 and boil it once   
up4 ,strain off the jelly1 and let it   
stand to settle before it is put into   
the mould4   ,,orange ,,juice4 ,when the
 fresh juice cannot be procured1 a very 

useful article for fevers may be made in
 the following manner4 ,squeeze from the
 finest fruit1 a pint of juice strained 
through fine muslin4 ,simmer it gently  
with three quarters of a pound of       
double-refined sugar twenty minutes1 and
 when cold put it into small bottles4   
,,orange ,,marmalade4 ,rasp the oranges1
 cut out the pulp1 then boil the rinds  
very tender1 and beat them fine in a    
marble mortar4 ,boil three pounds of    
loaf sugar in a pint of water1 skim it1 
and add a pound of the rind2 boil it    
fast till the syrup is very thick1 but  
stir it carefully4 ,then add a pint of  
the pulp and juice1 the seeds having    
been removed1 and a pint of apple       
liquor2 boil it all gently about half an
 hour1 until it is well jellied1 and put
 it into small pots4 ,lemon marmalade   
may be made in the same way1 and both of
 them are very good and elegant         
sweetmeats4   ,,orange ,,peel4 ,scrape  
out all the pulp1 soak the peels in     
water1 and stir them every day4 ,in a   

week's time put them in fresh water1 and
 repeat it till all the bitterness is   
extracted4 ,boil the peels in fresh     
water over a slow fire till they are    
quite tender1 and reduce the liquor to a
 quantity sufficient to boil it to a    
thick syrup4 ,put the peels into the    
syrup1 simmer them gently1 take them out
 of the syrup1 and let them cool4 ,lay  
them to dry in the sun1 and the peel    
will be nicely candied4   ,,orange      
,,pudding4 ,grate the rind of a ,seville
 orange1 put to it six ounces of fresh  
butter1 and six or eight ounces of lump 
sugar pounded4 ,beat them all in a      
marble mortar1 and add at the same time 
the whole of eight eggs well beaten and 
strained4 ,scrape a raw apple1 and mix  
it with the rest4 ,put a paste round the
 bottom and sides of the dish1 and over 
the orange mixture lay cross bars of    
paste4 ,half an hour will bake          
it4--,another4 ,mix two full spoonfuls  
of orange paste with six eggs1 four     
ounces of fine sugar1 and four ounces of

 warm butter4 ,put the whole into a     
shallow dish1 with a paste lining1 and  
bake it twenty minutes4--,another4      
,rather more than two table-spoonfuls of
 the orange paste1 mixed with six eggs1 
four ounces of sugar1 and four ounces of
 butter melted1 will make a good        
pudding1 with a paste at the bottom of  
the dish4 ,twenty minutes will bake     
it4--,or1 boil the rind of a ,seville   
orange very soft1 and beat it up with   
the juice4 ,then add half a pound of    
butter1 a quarter of a pound of sugar1  
two grated biscuits1 and the yolks of   
six eggs4 ,mix all together1 lay a puff 
paste round the edge of the dish1 and   
bake it half an hour4   ,,orange ,,tart4
 ,squeeze1 pulp1 and boil two ,seville  
oranges quite tender4 ,weigh them1 add  
double the quantity of sugar1 and beat  
them together to a paste4 ,add the juice
 and pulp of the fruit1 and a little bit
 of fresh butter the size of a walnut1  
and beat all together4 ,choose a very   
shallow dish1 line it with a light      

puff-crust1 lay the orange paste in it1 
and ice it over4 ,or line a tart pan    
with a thin puff-paste1 and put into it 
orange marmalade made with apple jelly4 
,lay bars of paste1 or a croquant cover 
over1 and bake it in a moderate         
oven4--,another4 ,squeeze some ,seville 
oranges into a dish1 grate off the      
outside rind1 throw the peel into water1
 and change it often for two days4 ,boil
 a saucepan of water1 put in the        
oranges1 and change the water three or  
four times to take out the bitterness3  
when they are quite tender1 dry and beat
 them fine in a mortar4 ,take their     
weight in double refined sugar1 boil it 
to a syrup1 and skim it clean3 then put 
in the pulp1 and boil it till it is     
quite clear4 ,put it cold into the      
tarts1 and the juice which was squeezed 
out1 and bake them in a quick oven4     
,lemon tarts are made in the same way4  
,,orange ,,wine4 ,to six gallons of     
water put fifteen pounds of soft sugar3 
before it boils1 add the whites of six  

eggs well beaten1 and take off the scum 
as it rises4 ,when cold1 add the juice  
of fifty oranges1 and two thirds of the 
peels cut very thin2 and immerse a toast
 covered with yeast4 ,in a month after  
it has been in the cask1 add a pint of  
brandy1 and two quarts of ,rhenish wine4
 ,it will be fit to bottle in three or  
four months1 but it should remain in    
bottles for twelve months before it is  
drunk4   ,,oranges4 ,if intended to be  
kept for future use1 the best way is to 
dry and bake some clean sand2 and when  
it is cold1 put it into a vessel4 ,place
 on it a layer of oranges or lemons with
 the stalk end downwards1 so that they  
do not touch each other1 and cover them 
with the sand two inches deep4 ,this    
will keep them in a good state of       
preservation for several months4        
,another way is to freeze the fruit1 and
 keep them in an ice-house4 ,when used  
they are to be thawed in cold water1 and
 will be good at any time of the year4  
,if oranges or lemons are designed to be

 used for juice1 they should first be   
pared to preserve the peel dry4 ,some   
should be halved1 and when squeezed1 the
 pulp cut out1 and the outsides dried   
for grating4 ,if for boiling in any     
liquid1 the first way is the best4      
,,oranges ,,carved4 ,with a penknife cut
 on the rinds any shape you please1 then
 cut off a piece near and round the     
stalk1 and take all the pulp out        
carefully with an apple scoop4 ,put the 
rinds into salt and water two days1 and 
change the water daily4 ,boil them an   
hour or more in fresh salt and water1   
and drain them quite dry4 ,let them     
stand a night in plain water1 and then  
another night in a thin syrup1 in which 
boil them the next day a few minutes4   
,this must be repeated four days        
successively4 ,then let them stand six  
or seven weeks1 observing often whether 
they keep well2 otherwise the syrup must
 be boiled again4 ,then make a rich     
syrup for the oranges4   ,,oranges ,,in 
,,jelly4 ,cut a hole in the stalk part1 

the size of a shilling1 and with a blunt
 knife scrape out the pulp quite clear  
without cutting the rind4 ,tie each part
 separately in muslin1 and lay them in  
spring water two days1 changing the     
water twice a day4 ,in the last water   
boil them over a slow fire till they are
 quite tender4 ,observe that there is   
enough at first to allow for wasting1 as
 they must be kept covered till the     
last4 ,to every pound of fruit1 allow   
two pounds of double-refined sugar1 and 
one pint of water4 ,boil the two latter1
 with the juice of the orange1 till     
reduced to a syrup4 ,clarify it1 skim it
 well1 and let it stand to be cold4     
,then boil the fruit in the syrup half  
an hour2 and if not clear1 repeat it    
daily till they are done4--,lemons are  
preserved in a similar way4 ,pare and   
core some green pippins1 and boil them  
in water till it is strongly flavoured  
with them4 ,the fruit should not be     
broken1 only gently pressed with the    
back of a spoon1 and the water strained 

through a jelly bag till it is quite    
clear4 ,to every pint of liquor put a   
pound of double-refined sugar1 the peel 
and juice of a lemon1 and boil the whole
 to a strong syrup4 ,drain off the syrup
 from the fruit1 and turning each lemon 
with the hole upwards in the jar1 pour  
the apple jelly over it4 ,the bits cut  
out must undergo the same process with  
the fruit1 and the whole covered down   
with brandy paper4   ,,oranges          
,,preserved4 ,to fill preserved oranges 
for a corner dish1 take a pound of      
,naples biscuits1 some blanched almonds1
 the yolks of four eggs beaten1 four    
ounces of butter warmed1 and sugar to   
taste4 ,grate the biscuits1 mix them    
with the above1 and some orange-flower  
water4 ,fill the preserved oranges1 and 
bake them in a very slow oven4 ,if to be
 frosted1 sift some fine sugar over     
them1 as soon as they are filled2       
otherwise they should be wiped4 ,or they
 may be filled with custard1 and then   
the fruit need not be baked1 but the    

custard should be put in cold4          
,,orangeade4 ,squeeze out the juice of  
an orange1 pour boiling water on a      
little of the peel1 and cover it close4 
,boil water and sugar to a thin syrup1  
and skim it4 ,when all are cold1 mix the
 juice1 the infusion1 and the syrup1    
with as much more water as will make a  
rich sherbet4 ,strain the whole through 
a jelly bag2 or squeeze the juice and   
strain it1 and water and capillaire4    
,,orchard4 ,fruit trees1 whether in     
orchards1 or espaliers1 or against      
walls1 require attention1 in planting1  
pruning1 or other management1 almost    
every month in the year1 to render them 
productive1 and to preserve the fruit in
 a good state4--,,january4 ,cut out dead
 wood and irregular branches1 clean the 
stumps and boughs from the moss with a  
hollow iron4 ,repair espaliers by       
fastening the stakes and poles with     
nails and wire1 and tying the shoots    
down with twigs of osier4 ,put down some
 stakes by all the new-planted trees4   

,cut grafts to be ready1 and lay them in
 the earth under a warm                 
wall4--,,february4 ,most kinds of trees 
may be pruned this month1 though it is  
generally better to do it in autumn2 but
 whatever was omitted at that season1   
should be done now4 ,the hardiest kinds 
are to be pruned first2 and such as are 
more tender1 at the latter end of the   
month1 when there will be less danger of
 their suffering in the wounded part    
from the frost4 ,transplant fruit trees 
to places where they are wanted4 ,open a
 large hole1 set the earth carefully    
about the roots1 and nail them at once  
to the wall1 or fasten them to strong   
stakes4 ,sow the kernels of apples and  
pears1 and the stones of plums for      
stocks4 ,endeavour to keep off the birds
 that eat the buds of fruit trees at    
this season of the year4--,,march4 ,the 
grafts which were cut off early and laid
 in the ground1 are now to be brought   
into use2 the earliest kinds first1 and 
the apples last of all4 ,when this is   

done1 take off the heads of the stocks  
that were inoculated the preceding year4
 ,a hand's breadth of the head should be
 left1 for tying the bud securely to it1
 and that the sap may rise more freely  
for its nourishment4 ,the fruit trees   
that were planted in ,october should    
also be headed1 and cut down to about   
four eyes1 that the sap may flow more   
freely4--,,april4 ,examine the fruit    
trees against the walls and espaliers1  
take off all the shoots that project in 
front1 and train such as rise kindly4   
,thin apricots upon the trees1 for there
 are usually more than can ripen2 and   
the sooner this is done1 the better will
 the rest succeed4 ,water new-planted   
trees1 plant the vine cuttings1 and     
inspect the grown ones4 ,nip off        
improper shoots2 and when two rise from 
the same eye1 take off the weakest of   
them4 ,weed strawberry beds1 cut off the
 strings1 stir the earth between them1  
and water them once in two or three     
days4 ,dig up the borders near the fruit

 trees1 and never plant any large kind  
of flowers or vegetables upon them4 ,any
 thing planted or sown near the trees1  
has a tendency to impoverish the        
fruit4--,,may4 ,if any fresh shoots have
 sprouted upon the fruit trees1 in      
espaliers1 or against walls1 take them  
off4 ,train the proper ones to the walls
 or poles1 at due distances1 and in a   
regular manner4 ,look over vines1 and   
stop every shoot that has fruit upon it1
 to three eyes beyond the fruit4 ,then  
train the branches regularly to the     
wall1 and let such as are designed for  
the next year's fruiting grow some time 
longer1 as their leaves will afford a   
suitable shade to the fruit4 ,water the 
trees newly planted1 keep the borders   
about the old ones clear1 and pick off  
the snails and other vermin4--,,june4   
,renew the operation of removing from   
wall trees and espaliers1 all the shoots
 that project in front4 ,train proper   
branches to their situations1 where they
 are wanted4 ,once more thin the wall   

fruit3 leave the nectarines four inches 
apart1 and the peaches five1 but none   
nearer3 the fruit will be finer1 and the
 next year the tree will be stronger1 if
 this precaution be adopted4 ,inoculate 
the apricots1 and choose for this       
purpose a cloudy evening4 ,water trees  
lately planted1 and pick up snails and  
vermin4--,,july4 ,inoculate peaches and 
nectarines1 and take off all projecting 
shoots in espaliers and wall            
fruit-trees4 ,hang phials of honey and  
water upon fruit-trees1 to protect them 
from the depredations of insects1 and   
look carefully for snails1 which also   
will destroy the fruit4 ,keep the       
borders clear from weeds1 and stir the  
earth about the roots of the trees2 this
 will hasten the ripening of the fruit4 
,examine the fruit trees that were      
grafted and budded the last season1 to  
see that there are no shoots from the   
stocks4 ,whenever they rise1 take them  
off1 or they will deprive the intended  
growth of its nourishment4 ,attend to   

the trees lately planted1 and water them
 often2 and whatever good shoots they   
make1 fasten them to the wall or        
espalier4 ,repeat the care of the vines1
 take off improper or irregular shoots1 
and nail up the loose branches4 ,let no 
weeds rise in the ground about them1 for
 they will exhaust the nourishment1 and 
impoverish the fruit4--,,august4 ,watch 
the fruit on the wall trees1 and keep   
off the devourers1 of which there will  
be numberless kinds swarming about them 
during this month4 ,send away the birds1
 pick up snails1 and hang bottles of    
sweet water for flies and wasps4 ,fasten
 loose branches1 and gather the fruit   
carefully as it ripens4 ,examine the    
vines all round1 and remove those       
trailing branches which are produced so 
luxuriantly at this season of the year4 
,suffer not the fruit to be shaded by   
loose and unprofitable branches1 and    
keep the ground clear of weeds1 which   
otherwise will impoverish the           
fruit4--,,september4 ,the fruit must now

 be gathered carefully every day1 and   
the best time for this purpose is an    
hour after sun-rise3 such as is gathered
 in the middle of the day is always     
flabby and inferior4 ,the fruit should  
afterwards be laid in a cool place till 
wanted4 ,grapes as they begin to ripen  
will be in continual danger from the    
birds1 if not properly watched and      
guarded4 ,transplant gooseberries and   
currants1 and plant strawberries and    
raspberries3 they will then be rooted   
before winter1 and flourish the         
succeeding season4--,,october4 ,it is a 
useful practice to prime the peach and  
nectarine trees1 and also the vines1 as 
it invigorates the buds in the spring of
 the year4 ,cut grapes for preserving1  
with a joint of the vine to each bunch4 
,for winter keeping1 gather fruits as   
they ripen4 ,transplant all garden trees
 for flowering1 prune currant bushes1   
and preserve the stones of the fruit for
 sowing4--,,november4 ,stake up all     
trees planted for standards1 or the     

winds will rock them at the bottom1 and 
the frost will be let in and destroy    
them4 ,throw a good quantity of peas    
straw about them1 and lay on it some    
brick bats or pebbles to keep it fast3  
this will mellow the ground1 and keep   
the frost from the roots4 ,continue to  
prune wall fruit-trees1 and prune also  
at this time the apple and pear kinds4  
,pull off the late fruit of figs1 or it 
will decay the branches4--,,december4   
,prepare for planting trees where they  
will be wanted in the spring1 by digging
 the ground deep and turning it well1 in
 the place intended for planting4       
,scatter over the borders some fresh    
mould and rotted dung1 and in a mild day
 dig it in with a three-pronged fork4   
,look over the orchard trees1 and cut   
away superfluous wood and dead branches4
 ,let the boughs and shoots stand clear 
of each other1 that the air may pass    
between1 and the fruit will be better   
flavoured4 ,this management is required 
for old trees3 those that are newly     

planted are to be preserved by covering 
the ground about their roots4           
,,orgeat4 ,boil a quart of new milk with
 a stick of cinnamon1 sweeten it to     
taste1 and let it cool4 ,then pour it   
gradually over three ounces of almonds1 
and twenty bitter almonds that have been
 blanched and beaten to a paste1 with a 
little water to prevent oiling4 ,boil   
all together1 and stir it till cold1    
then add half a glass of                
brandy4--,another way4 ,blanch and pound
 three quarters of a pound of almonds1  
and thirty bitter ones1 with a spoonful 
of water4 ,stir in by degrees two pints 
of water1 and three pints of milk1 and  
strain the whole through a cloth4       
,dissolve half a pound of fine sugar in 
a pint of water1 boil and skim it well2 
mix it with the other1 adding two       
spoonfuls of orange-flower water1 and a 
teacupful of the best brandy4   ,,orgeat
 ,,for ,,the ,,sick4 ,beat two ounces of
 almonds with a tea-spoonful of         
orange-flower water1 and a bitter almond

 or two2 then pour a quart of milk and  
water to the paste4 ,sweeten with sugar1
 or capillaire4 ,this is a fine drink   
for those who feel a weakness in the    
chest4 ,in the gout also it is highly   
useful1 and with the addition of half an
 ounce of gum arabic1 it has been found 
to allay the painfulness of the         
attendant heat4 ,half a glass of brandy 
may be added1 if thought too cooling in 
the latter complaint1 and the glass of  
orgeat may be put into a basin of warm  
water4   ,,ortolans4 ,pick and singe1   
but do not draw them4 ,tie them on a    
bird spit1 and roast them4 ,some persons
 like slices of bacon tied between them1
 but the taste of it spoils the flavour 
of the ortolan4 ,cover them with crumbs 
of bread4   ,,ox ,,cheek4 ,soak half a  
head three hours1 and clean it in plenty
 of water4 ,take off all the meat1 and  
put it into a stewpan with an onion1 a  
sprig of sweet herbs1 pepper1 salt1 and 
allspice4 ,lay the bones on the top1    
pour on two or three quarts of water1   

and close it down4 ,let it stand eight  
or ten hours in a slow oven1 or simmer  
it on a hot hearth4 ,when tender skim   
off the fat1 and put in celery1 or any  
other vegetable4 ,slices of fried onion 
may be put into it a little before it is
 taken from the fire4   ,,ox ,,cheek    
,,soup4 ,break the bones of the cheek1  
wash it clean1 put it into a stewpan1   
with a piece of butter at the bottom4   
,add half a pound of lean ham sliced1   
one parsnip1 two carrots1 three onions1 
four heads of celery1 cut small1 and    
three blades of mace4 ,set it over a    
slow fire for a quarter of an hour1 then
 add a gallon of water1 and simmer it   
gently till reduced to half the         
quantity4 ,if intended as soup only1    
strain it off1 and put in a head of     
sliced celery1 with a little browning1  
to give it a fine colour4 ,warm two     
ounces of vermicelli and put into it2   
boil it ten minutes1 and pour it into a 
tureen1 with the crust of a ,french     
roll4 ,if to be used as stew1 take up   

the cheek as whole as possible2 put in a
 boiled carrot cut in small pieces1 a   
slice of toasted bread1 and some cayenne
 pepper4 ,strain the soup through a hair
 sieve upon the meat1 and serve it up4  
,,ox ,,feet4 ,these are very nutricious1
 in whatever way they are dressed4 ,if  
to be eaten warm1 boil them1 and serve  
them up in a napkin4 ,melted butter for 
sauce1 with mustard1 and a large        
spoonful of vinegar4 ,or broil them very
 tender1 and serve them as a brown      
fricassee4 ,the liquor will do to make  
jelly sweet or relishing1 and likewise  
to give richness to soups or gravies4   
,they may also be fried1 after being cut
 into four parts1 dipped in egg1 and    
properly floured4 ,fried onions may be  
served round the dish1 with sauce as    
above4 ,or they may be baked for mock   
turtle4 ,if to be eaten cold1 they only 
require mustard1 pepper1 and            
vinegar4--,another way4 ,extract the    
bones from the feet1 and boil the meat  
quite tender2 then put it into a        

fryingpan with a little butter4 ,after a
 few minutes1 add some chopped mint and 
parsley1 the yolks of two eggs beat up  
fine1 half a pint of gravy1 the juice of
 a lemon1 and a little salt and nutmeg4 
,put the meat into a dish1 and pour the 
sauce over it4   ,,ox ,,feet ,,jelly4   
,take a heel that has been only scalded1
 not boiled1 slit it in two1 and remove 
the fat from between the claws4 ,simmer 
it gently for eight hours in a quart of 
water1 till reduced to a pint and half1 
and skim it clean while it is doing4    
,this strong jelly is useful in making  
calves' feet jelly1 or may be added to  
mock turtle1 and other soups4   ,,ox    
,,palates4 ,boil them tender1 blanch and
 scrape them4 ,rub them with pepper1    
salt1 and bread1 and fry them brown on  
both sides4 ,pour off the fat1 put beef 
or mutton gravy into the stewpan for    
sauce1 with an anchovy1 a little lemon  
juice1 grated nutmeg and salt4 ,thicken 
it with butter rolled in flour3 when    
these have simmered a quarter of an     

hour1 dish them up1 and garnish with    
slices of lemon4   ,,oxford ,,dumplins4 
,mix together two ounces of grated      
bread1 four ounces of currants1 the same
 of shred suet1 a bit of lump sugar1 a  
little powdered pimento1 and plenty of  
grated lemon peel4 ,add two eggs and a  
little milk2 then divide the whole into 
five dumplins1 and fry them of a fine   
yellow brown4 ,made with half the       
quantity of flour1 instead of bread1    
they are very excellent4 ,serve them up 
with sweet sauce4   ,,oxford ,,sausages4
 ,chop a pound and a half of pork1 and  
the same of veal1 cleared of skin and   
sinews4 ,add three quarters of a pound  
of beef suet1 mince and mix them        
together4 ,steep the crumb of a penny   
loaf in water1 and mix it with the meat2
 add also a little dried sage1 pepper   
and salt4   ,,oyster ,,loaves4 ,open a  
quart of fresh oysters1 wash and stew   
them in their own liquor1 with two      
anchovies1 a bunch of sweet herbs1 a    
blade of mace1 and a bit of lemon peel4 

,drain off the liquor1 boil up a quarter
 of a pound of butter till it turns     
brown2 add half a spoonful of flour1 and
 boil it up again4 ,put in some of the  
oyster liquor1 with a little gravy1     
white wine1 mace1 nutmeg1 a few cloves1 
and a small piece of shalot4 ,stew all  
together till it becomes as thick as    
cream2 then put in the oysters1 and stew
 them a few minutes4 ,fry some bread    
crumbs in butter or sweet dripping till 
they are crisp and brown1 drain them    
well1 put in the oysters1 and dish them 
up4--,another4 ,open the oysters1 and   
save the liquor2 wash them in it1 and   
strain it through a sieve4 ,put a little
 of the liquor into a tosser1 with a bit
 of butter and flour1 white pepper1 a   
scrape of nutmeg1 and a little cream4   
,stew the oysters in the liquor1 cut    
them into dice1 and then put them into  
rolls sold for the purpose4   ,,oyster  
,,patties4 ,put a fine puff-crust into  
small pattipans1 and cover with paste1  
with a bit of bread in each4 ,while they

 are baking1 take off the beard of the  
oysters1 cut the oysters small1 put them
 in a small tosser1 with a dust of      
grated nutmeg1 white pepper and salt1 a 
taste of lemon peel1 shred as fine as   
possible1 a spoonful of cream1 and a    
little of the oyster liquor4 ,simmer    
them together a few minutes1 and fill   
the pattipans as soon as they are baked1
 first taking out the bread4 ,a bread   
crust should be put into all patties1 to
 keep them hollow while baking4         
,,oyster ,,pie4 ,open the oysters1 take 
off the beards1 parboil the oysters1 and
 strain off the liquor4 ,parboil some   
sweetbreads1 cut them in slices1 place  
them in layers with the oysters1 and    
season very lightly with salt1 pepper   
and mace4 ,then add half a teacup of    
liquor1 and the same of gravy4 ,bake in 
a slow oven2 and before the pie is sent 
to table1 put in a teacup of cream1 a   
little more oyster liquor1 and a cup of 
white gravy1 all warmed together1 but   
not boiled4   ,,oyster ,,sauce4 ,save   

the liquor in opening the oysters1 boil 
it with the beards1 a bit of mace and   
lemon peel4 ,in the mean time1 throw the
 oysters into cold water1 and drain it  
off4 ,strain the liquor1 put it into a  
saucepan with the oysters1 and as much  
butter1 mixed with a little milk1 as    
will make sauce enough2 but first rub a 
little flour with it4 ,set them over the
 fire1 and keep stirring all the time4  
,when the butter has boiled once or     
twice1 take them off1 and keep the      
saucepan near the fire1 but not on it2  
for if done too much1 the oysters will  
be hard4 ,squeeze in a little lemon     
juice1 and serve it up4 ,if for company1
 a little cream is a great improvement4 
,observe1 the oysters will thin the     
sauce1 and therefore allow butter       
accordingly4   ,,oyster ,,soup4 ,beat   
the yolks of ten hard eggs1 and the hard
 part of two quarts of oysters1 in a    
mortar1 and put them to two quarts of   
fish stock4 ,simmer all together for    
half an hour1 and strain it off4 ,having

 cleared the oysters of the beards1 and 
washed them well1 put them into the     
soup1 and let it simmer five minutes4   
,beat up the yolks of six raw eggs1 and 
add them to the soup4 ,stir it all well 
together one way1 by the side of the    
fire1 till it is thick and smooth1 but  
do not let it boil4 ,serve up all       
together4   ,,oyster ,,mouth ,,soup4    
,make a rich mutton broth1 with two     
large onions1 three blades of mace1 and 
a little black pepper4 ,when strained1  
pour it on a hundred and fifty oysters1 
without the beards1 and a bit of butter 
rolled in flour4 ,simmer it gently a    
quarter of an hour1 and serve up the    
soup4   ,,oysters4 ,of the several kinds
 of oysters1 the ,pyfleet1 ,colchester1 
and ,milford1 are much the best4 ,the   
native ,milton are fine1 being white and
 fleshy2 but others may be made to      
possess both these qualities in some    
degree1 by proper feeding4 ,colchester  
oysters come to market early in ,august1
 the ,milton in ,october1 and are in the

 highest perfection about ,christmas1   
but continue in season till the middle  
of ,may4 ,when alive and good1 the shell
 closes on the knife2 but if an oyster  
opens its mouth1 it will soon be good   
for nothing4 ,oysters should be eaten   
the minute they are opened1 with their  
own liquor in the under shell1 or the   
delicious flavour will be lost4 ,the    
rock oyster is the largest1 but if eaten
 raw it tastes coarse and brackish1 but 
may be improved by feeding4 ,in order to
 do this1 cover the oysters with clean  
water1 and allow a pint of salt to about
 two gallons2 this will cleanse them    
from the mud and sand contracted in the 
bed4 ,after they have lain twelve hours1
 change it for fresh salt and water2 and
 in twelve hours more they will be fit  
to eat1 and will continue in a good     
state for two or three days4 ,at the    
time of high water in the place from    
whence they were taken1 they will open  
their shells1 in expectation of         
receiving their usual food4 ,the real   

,colchester or ,pyfleet barrelled       
oysters1 that are packed at the beds1   
are better without being put into water2
 they are carefully and tightly packed1 
and must not be disturbed till wanted   
for the table4 ,in temperate weather    
these will keep good for a week or ten  
days4 ,to preserve barrelled oysters    
however1 the best way is to remove the  
upper hoop1 so that the head may fall   
down upon the oysters1 and then to place
 a weight upon it4 ,this will compress  
the oysters1 keep in the liquor1 and    
preserve them for several days4     ,p4 
,,pain ,,in ,,the ,,ear4 ,this complaint
 is sometimes so prevalent as to        
resemble an epidemic1 particularly      
amongst children4 ,the most effectual   
remedy yet discovered has been a clove  
of garlic1 steeped for a few minutes in 
warm sallad oil1 and put into the ear1  
rolled up in muslin or fine linen4 ,when
 the garlic has accomplished its object1
 and is removed from the ear1 it should 
be replaced with cotton1 to prevent the 

patient taking cold4   ,,paint4 ,painted
 doors and windows may be made to look  
well for a considerable time1 if        
properly cleaned4 ,a cloth should never 
be used1 for it leaves some lint behind2
 but take off the dust with a painter's 
brush1 or a pair of bellows4 ,when the  
painting is soiled or stained1 dip a    
sponge or a bit of flannel in soda      
water1 wash it off quickly1 and dry it  
immediately1 or the strength of the soda
 will eat off the colour4 ,when wainscot
 requires scouring1 it should be done   
from the top downwards1 and the soda be 
prevented from running on the uncleaned 
part as much as possible1 or marks will 
appear after the whole is finished4 ,one
 person should dry the board with old   
linen1 as fast as the other has scoured 
off the dirt1 and washed away the soda4 
,,paint ,,for ,,iron4 ,for preserving   
palisadoes and other kinds of iron work 
exposed to the weather1 heat some common
 litharge in a shovel over the fire4    
,then scatter over it a small quantity  

of sulphur1 and grind it in oil4 ,this  
lead will reduce it to a good lead      
colour1 which will dry very quickly1 get
 remarkably hard1 and resist the weather
 better than any other common paint4    
,,paintings4 ,oil paintings frequently  
become smoked or dirty1 and in order to 
their being properly cleaned1 require to
 be treated with the greatest care4     
,dissolve a little common salt in some  
stale urine1 dip a woollen cloth in the 
liquid1 and rub the paintings over with 
it till they are quite clean4 ,then wash
 them with a sponge and clean water1 dry
 them gradually1 and rub them over with 
a clean cloth4   ,,paling ,,preserved4  
,the following cheap and valuable       
composition will preserve all sorts of  
wood work exposed to the vicissitudes of
 the weather4 ,take some well-burnt     
lime1 and expose it to the air till it  
falls to powder1 without putting any    
water to it1 and mix with it two thirds 
of wood ashes1 and one third of fine    
sand4 ,sift the whole through a fine    

sieve1 and work it up with linseed oil  
to the consistence of common paint1     
taking care to grind it fine1 and mix it
 well together4 ,the composition may be 
improved by the addition of an equal    
quantity of coal tar with the linseed   
oil2 and two coats of it laid on any    
kind of weather boards1 will be found   
superior to any kind of paint used for  
that purpose4   ,,palpitation ,,of ,,the
 ,,heart4 ,persons of a full habit may  
find relief in bleeding2 but where it is
 accompanied with nervous affections1 as
 is generally the case1 bleeding must by
 all means be avoided4 ,frequent bathing
 the feet in warm water1 a stimulating  
plaster applied to the left side1 and   
gentle exercise1 are the most proper4   
,,palsy4 ,the luxurious1 the sedentary1 
and those who have suffered great       
anxiety and distress of mind1 are the   
most subject to this disorder1 which    
generally attacks the left side1 and is 
attended with numbness and drowsiness4  
,the parts affected ought to be         

frequently rubbed with a flesh brush1 or
 with the hand4 ,blisters1 warm         
plasters1 volatile liniments1 and       
electricity should likewise be employed4
 ,the following electuary is also       
recommended4 ,mix an ounce of flour of  
mustard1 and an ounce of the conserve of
 roses1 in some syrup of ginger2 and    
take a tea-spoonful of it three or four 
times a day4   ,,panada4 ,to make panada
 in five minutes1 set a little water on 
the fire with a glass of white wine1    
some sugar1 and a scrape of nutmeg and  
lemon peel1 grating meanwhile some      
crumbs of bread4 ,the moment the mixture
 boils up1 keeping it still on the fire1
 put in the crumbs1 and let it boil as  
fast as it can4 ,when of a proper       
thickness just to drink1 take it        
off4--,another way4 ,make the panada as 
above1 but instead of a glass of wine1  
put in a tea-spoonful of rum1 a little  
butter and sugar4 ,this makes a very    
pleasant article for the                
sick4--,another4 ,put into the water a  

bit of lemon peel1 and mix in the       
crumbs3 when nearly boiled enough1 add  
some lemon or orange syrup4 ,observe to 
boil all the ingredients2 for if any be 
added after1 the panada will break1 and 
not turn to jelly4   ,,pancakes4 ,make a
 light batter of eggs1 flour1 and milk4 
,fry it in a small pan1 in hot dripping 
or lard4 ,salt1 nutmeg1 or ginger1 may  
be added4 ,sugar and lemon should be    
served1 to eat with them4 ,when eggs are
 very scarce1 the batter may be made of 
flour and small beer1 with the addition 
of a little ginger2 or clean snow1 with 
flour1 and a very little milk1 will     
serve instead of egg4 ,fine pancakes1   
fried without butter or lard1 are made  
as follows4 ,beat six fresh eggs        
extremely well1 strain and mix them with
 a pint of cream1 four ounces of sugar1 
a glass of wine1 half a nutmeg grated1  
and as much flour as will make it almost
 as thick as ordinary pancake batter1   
but not quite4 ,heat the fryingpan      
tolerably hot1 wipe it with a clean     

cloth1 and pour in the batter so as to  
make the pancakes thin4--,new ,england  
pancakes are made of a pint of cream1   
mixed with five spoonfuls of fine flour1
 seven yolks and four whites of eggs1   
and a very little salt4 ,they are then  
fried very thin in fresh butter1 and    
sent to table six or eight at once1 with
 sugar and cinnamon strewed between     
them4--,another way to make cream       
pancakes4 ,stir a pint of cream         
gradually into three spoonfuls of flour1
 and beat them very smooth4 ,add to this
 six eggs1 half a pound of melted       
butter1 and a little sugar4 ,these      
pancakes will fry from their own        
richness1 without either butter or lard4
 ,run the batter over the pan as thin as
 possible1 and when the pancakes are    
just coloured they are done enough4     
,,pap ,,bread4 ,to prepare a light      
nourishing food for young children1 pour
 scalding water on some thin slices of  
good white bread1 and let it stand      
uncovered till it cools4 ,then drain off

 the water1 bruise the bread fine1 and  
mix it with as much new milk as will    
make a pap of a moderate thickness4 ,it 
will be warm enough for use1 without    
setting it on the fire4 ,it is common to
 add sugar1 but the pap is better       
without it1 as is almost all food       
intended for children2 and the taste    
will not require it1 till habit makes it
 familiar4   ,,paper4 ,all sorts of     
paper improve by keeping1 if laid in a  
dry place1 and preserved from mould and 
damp4 ,it is bought much cheaper by the 
ream1 than by the quire4 ,the expense of
 this article is chiefly occasioned by  
the enormous duty laid upon it1 and the 
necessity of importing foreign rags to  
supply the consumption4 ,if more care   
were taken in families generally1 to    
preserve the rags and cuttings of linen 
from being wasted1 there would be less  
need of foreign imports1 and paper might
 be manufactured a little cheaper4      
,,paper ,,hangings4 ,to clean these     
properly1 first blow off the dust with  

the bellows1 and then wipe the paper    
downwards in the slightest manner with  
the crumb of a stale white loaf4 ,do not
 cross the paper1 nor go upwards1 but   
begin at the top1 and the dirt of the   
paper and the crumbs will fall together4
 ,observe not to wipe more than half a  
yard at a stroke1 and after doing all   
the upper part1 go round again1         
beginning a little above where you left 
off4 ,if it be not done very lightly1   
the dirt will adhere to the paper2 but  
if properly attended to1 the paper will 
look fresh and new4   ,,paper ,,paste4  
,to make a strong paste for paper1 take 
two large spoonfuls of fine flour1 and  
as much pounded rosin as will lie upon a
 shilling4 ,mix them up with as much    
strong beer as will make the paste of a 
due consistence1 and boil it half an    
hour4 ,it is best used cold4            
,,parsley4 ,to preserve parsley through 
the winter1 gather some fine fresh      
sprigs in ,may1 ,june1 or ,july4 ,pick  
and wash them clean1 set on a stewpan   

half full of water1 put a little salt in
 it1 boil and scum it clean4 ,then add  
the parsley1 let it boil for two        
minutes1 and take it out and lay it on a
 sieve before the fire1 that it may be  
dried as quick as possible4 ,put it by  
in a tin box1 and keep it in a dry      
place4 ,when wanted1 lay it in a basin1 
and cover it with warm water for a few  
minutes before you use it4   ,,parsley  
,,and ,,butter4 ,wash some parsley very 
clean1 and pick it carefully leaf by    
leaf4 ,put a tea-spoonful of salt into  
half a pint of boiling water1 boil the  
parsley in it about ten minutes1 drain  
it on a sieve1 mince it quite fine1 and 
then1 bruise it to a pulp4 ,put it into 
a sauce boat1 and mix with it by degrees
 about half a pint of good melted       
butter1 only do not put so much flour to
 it1 as the parsley will be sure to add 
to its thickness4 ,parsley and butter   
should not be poured over boiled dishes1
 but be sent up in a boat4 ,the delicacy
 of this elegant and innocent relish1   

depends upon the parsley being minced   
very fine4 ,with the addition of a slice
 of lemon cut into dice1 a little       
allspice and vinegar1 it is made into   
,dutch sauce4   ,,parsley ,,pie4 ,lay a 
fowl1 or a few bones of the scrag of    
veal1 seasoned1 into a dish4 ,scald a   
cullenderful of picked parsley in milk2 
season it1 and add it to the fowl or    
meat1 with a tea-cupful of any sort of  
good broth or gravy4 ,when baked1 pour  
into it a quarter of a pint of cream    
scalded1 with a little bit of butter and
 flour4 ,shake it round1 and mix it with
 the gravy in the dish4 ,lettuces1 white
 mustard leaves1 or spinach1 well       
scalded1 may be added to the parsley4   
,,parsley ,,sauce4 ,when no parsley     
leaves are to be had1 tie up a little   
parsley seed in a piece of clean muslin1
 and boil it in water ten minutes4 ,use 
this water to melt the butter1 and throw
 into it a little boiled spinach minced1
 to look like parsley4   ,,parsnips4    
,carrots and parsnips1 when laid up for 

the winter1 should have the tops cut off
 close1 be cleared of the rough earth1  
and kept in a dry place4 ,lay a bed of  
dry sand on the floor1 two or three     
inches thick1 put the roots upon it     
close together1 with the top of one to  
the bottom of the next1 and so on4      
,cover the first layer with sand two    
inches thick1 and then place another    
layer of roots1 and go on thus till the 
whole store are laid up4 ,cover the heap
 with dry straw1 laid on tolerably      
thick4 ,beet roots1 salsify1 ,hamburgh  
parsley roots1 horseradish1 and turnips1
 should all be laid up in the same      
manner1 as a supply against frosty      
weather1 when they cannot be got out of 
the ground4   ,,parsnips ,,boiled4      
,these require to be done very tender1  
and may be served whole with melted     
butter1 or beaten smooth in a bowl1     
warmed up with a little cream1 butter1  
flour1 and salt4 ,parsnips are highly   
nutricious1 and make an agreeable sauce 
to salt fish4   ,,parsnips ,,fricasseed4

 ,boil them in milk till they are soft4 
,then cut them lengthways into bits1 two
 or three inches long1 and simmer them  
in a white sauce1 made of two spoonfuls 
of broth4 ,add a bit of mace1 half a    
cupful of cream1 a little flour and     
butter1 pepper and salt4   ,,parsnip    
,,wine4 ,to twelve pounds of sliced     
parsnips1 add four gallons of water1 and
 boil them till they become soft4       
,squeeze the liquor well out of them1   
run it through a sieve1 and add to every
 gallon three pounds of lump sugar4     
,boil the whole three quarters of an    
hour1 and when it is nearly cold1 add a 
little yeast4 ,let it stand in a tub for
 ten days1 stirring it from the bottom  
every day1 and then put it into a cask  
for twelve months4 ,as it works over1   
fill it up every day4   ,,partridge     
,,boiled4 ,this species of game is in   
season in the autumn4 ,if the birds be  
young1 the bill is of a dark colour1 and
 the legs inclined to yellow4 ,when     
fresh and good1 the vent will be firm2  

but when stale1 this part will look     
greenish4 ,boiled partridges require to 
be trussed the same as chickens3 from   
twenty to twenty-five minutes will do   
them sufficiently4 ,serve them up with  
either white or brown mushroom sauce1 or
 with rice stewed in gravy1 made pretty 
thick1 and seasoned with pepper and     
salt4 ,pour the sauce over them1 or     
serve them up with celery sauce4 ,a     
boiled pheasant is dressed in the same  
manner1 allowing three quarters of an   
hour for the cooking4   ,,partridge     
,,pie4 ,pick and singe four partridges1 
cut off the legs at the knee1 season    
with pepper1 salt1 chopped parsley1     
thyme1 and mushrooms4 ,lay a veal steak 
and a slice of ham at the bottom of the 
dish1 put in the partridge1 and half a  
pint of good broth4 ,lay puff paste on  
the edge of the dish1 and cover with the
 same2 brush it over with egg1 and bake 
it an hour4   ,,partridge ,,soup4 ,skin 
two old partridges1 and cut them into   
pieces1 with three or four slices of    

ham1 a stick of celery1 and three large 
onions sliced4 ,fry them all in butter  
till brown1 but take care not to burn   
them4 ,then put them into a stewpan1    
with five pints of boiling water1 a few 
peppercorns1 a shank or two of mutton1  
and a little salt4 ,stew it gently two  
hours1 strain it through a sieve1 and   
put it again into a stewpan1 with some  
stewed celery and fried bread4 ,when it 
is near boiling1 skim it1 pour it into a
 tureen1 and send it up hot4   ,,paste  
,,puddings4 ,make a paste of butter and 
flour1 roll it out thin1 and spread any 
kind of jam1 or currants over it1 with  
some suet chopped fine4 ,roll it up     
together1 close the paste at both ends1 
and boil it in a cloth4   ,,pastry4 ,an 
adept in pastry never leaves any part of
 it adhering to the board or dish1 used 
in making it4 ,it is best when rolled on
 marble1 or a very large slate4 ,in very
 hot weather1 the butter should be put  
into cold water to make it as firm as   
possible2 and if made early in the      

morning1 and preserved from the air     
until it is to be baked1 the pastry will
 be found much better4 ,an expert hand  
will use much less butter and produce   
lighter crust than others4 ,good salt   
butter well washed1 will make a fine    
flaky crust4 ,when preserved fruits are 
used in pastry1 they should not be baked
 long2 and those that have been done    
with their full proportion of sugar1    
require no baking at all4 ,the crust    
should be baked in a tin shape1 and the 
fruit be added afterwards2 or it may be 
put into a small dish or tart pans1 and 
the covers be baked on a tin cut out    
into any form4   ,,patties4 ,slice some 
chicken1 turkey1 or veal1 with dressed  
ham1 or sirloin of beef4 ,add some      
parsley1 thyme1 and lemon peel1 chopped 
very fine4 ,pound all together in a     
mortar1 and season with salt and white  
pepper4 ,line the pattipans with puff   
paste1 fill them with meat1 lay on the  
paste1 close the edges1 cut the paste   
round1 brush it over with egg1 and bake 

the patties twenty minutes4             
,,pavements4 ,for cleaning stone stairs1
 and hall pavements1 boil together half 
a pint each of size and stone-blue      
water1 with two table-spoonfuls of      
whiting1 and two cakes of pipe-clay1 in 
about two quarts of water4--,wash the   
stones over with a flannel slightly     
wetted in this mixture2 and when dry1   
rub them with a flannel and brush4      
,,payment ,,of ,,rent4 ,rent due for    
tenements let from year to year1 is     
commonly paid on the four quarter days2 
and when the payments are regularly made
 at the quarter1 the tenant cannot be   
deprived of possession at any other time
 than at the end of a complete year from
 the commencement of his tenancy4 ,if   
therefore he took possession at         
,midsummer1 he must quit at ,midsummer1 
and notice thereof must be sent at or   
before the preceding ,christmas4 ,a     
similar notice is also required from the
 tenant to the landlord1 when it is     
intended to leave the premises4--,every 

quarter's rent is deemed a separate     
debt1 for which the landlord can bring a
 separate action1 or distress for       
nonpayment4 ,the landlord himself is the
 proper person to demand rent3 if he    
employs another person1 he must be duly 
authorised by power of attorney1 clearly
 specifying the person from whom1 and   
the premises for which the rent is due3 
or the demand will be insufficient1 if  
the tenant should be inclined to evade  
payment4 ,the following is the form of a
 receipt for rent3--',received of ,r4   
,c4 ,february #ac1 #ahbc1 the sum of ten
 pounds twelve shillings for a quarter's
 rent1 due at ,christmas last4'         
'#aj #ab #j                             
,j4 ,w4 ,m4'   ,,pea ,,fowl4 ,these     
require to be fed the same as turkeys4  
,they are generally so shy1 that they   
are seldom to be found for some days    
after hatching2 and it is very wrong to 
pursue them1 as many ignorant people do1
 under the idea of bringing them home4  
,it only causes the hen to carry the    

young ones through dangerous places1 and
 by hurrying she is apt to tread upon   
them4 ,the cock bird kills all the young
 chickens he can get at1 by one blow on 
the centre of the head with his bill1   
and he does the same by his own brood1  
before the feathers of the crown come   
out4 ,nature therefore directs the hen  
to hide and keep them out of his way1   
till the feathers rise4   ,,pea         
,,powder4 ,pound together in a marble   
mortar half an ounce each of dried mint 
and sage1 a dram of celery seed1 and a  
quarter of a dram of cayenne1 and rub   
them through a fine sieve4 ,this gives a
 very savoury relish to pea soup1 and to
 water gruel4 ,a dram of allspice1 or   
black pepper1 may be pounded with the   
above1 as an addition1 or instead of the
 cayenne4   ,,peach ,,wine4 ,take       
peaches1 apricots1 and nectarines1 when 
they are full of juice1 pare them1 and  
take out the stones4 ,then slice them   
thin1 pour over them from one to two    
gallons of water1 and a quart of white  

wine4 ,simmer the whole gently for a    
considerable time1 till the sliced fruit
 becomes soft4 ,pour off the liquid part
 into another vessel1 containing more   
peaches that have been sliced but not   
heated2 let them stand for twelve hours1
 then pour out the liquid part1 and     
press what remains through a fine hair  
bag4 ,let the whole be now put into a   
cask to ferment1 and add a pound and a  
half of loaf sugar to each gallon4 ,boil
 an ounce of beaten cloves in a quart of
 white wine1 and put it into the cask2  
the morella wine will have a delicious  
flavour4 ,wine may be made of apricots  
by only bruising1 and pouring the hot   
water upon them3 this wine does not     
require so much sweetening4 ,to give it 
a curious flavour1 boil an ounce of     
mace1 and half an ounce of nutmegs1 in a
 quart of white wine2 and when the wine 
is fermenting1 pour the liquid in hot4  
,in about twenty days or a month1 these 
wines will be fit for bottling4         
,,pearl ,,barley ,,pudding4 ,cleanse a  

pound of pearl barley1 and put to it    
three quarts of milk1 half a pound of   
sugar1 and a grated nutmeg4 ,bake it in 
a deep pan1 take it out of the oven1 and
 beat up six eggs with it4 ,then butter 
a dish1 pour in the pudding1 and bake it
 again an hour4   ,,pearls4 ,to make    
artificial pearls1 take the blay or     
bleak fish1 which is very common in the 
rivers near ,london1 and scrape off the 
fine silvery scales from the belly4     
,wash and rub them in water2 let the    
water settle1 and a sediment will be    
found of an oily consistence4 ,a little 
of this is to be dropped into a hollow  
glass bead of a bluish tint1 and shaken 
about1 so as to cover all the internal  
surface4 ,after this the bead is filled 
up with melted white wax1 to give it    
weight and solidity4   ,,pears4 ,large  
ones1 when intended to be kept1 should  
be tied and hung up by the stalk4       
,,peas4 ,young green peas1 well dressed1
 are one of the greatest delicacies of  
the vegetable kingdom4 ,they must be    

quite young2 it is equally indispensable
 that they be fresh gathered1 and cooked
 as soon as they are shelled1 for they  
soon lose both their colour and         
sweetness4 ,of course they should never 
be purchased ready shelled4 ,to have    
them in perfection1 they must be        
gathered the same day that they are     
dressed1 and be put on to boil within   
half an hour after they are shelled4 ,as
 large and small peas cannot be boiled  
together1 the small ones should be      
separated from the rest1 by being passed
 through a riddle or coarse sieve4 ,for 
a peck of young peas1 which will not be 
more than sufficient for two or three   
persons1 after they are shelled1 set on 
a saucepan with a gallon of water4 ,when
 it boils1 put in the peas with a       
table-spoonful of salt4 ,skim it well1  
keep them quickly boiling from twenty to
 thirty minutes1 according to their age 
and size4 ,to judge whether they are    
done enough1 take some out with a spoon 
and taste them1 but be careful not to   

boil them beyond the point of           
perfection4 ,when slightly indented1 and
 done enough1 drain them on a hair      
sieve4 ,put them into a pie dish1 and   
lay some small bits of butter on the    
peas2 put another dish over them1 and   
turn them over and over1 in order to    
diffuse the butter equally among them4  
,or send them to table plain from the   
saucepan1 with melted butter in a sauce 
tureen4 ,garnish the dish with a few    
sprigs of mint1 boiled by themselves4   
,,peas ,,and ,,bacon4 ,cut a piece of   
nice streaked bacon1 lay it in water to 
take out some of the salt1 and boil it  
with some dried peas1 in a little water4
 ,add two carrots or parsnips1 two      
onions1 and a bunch of sweet herbs4     
,when the peas are done enough1 pulp    
them through a cullender or sieve1 and  
serve them over the bacon4   ,,peas     
,,cultivated4 ,instead of sowing peas in
 straight rows1 they should be formed   
into circles of three or four feet      
diameter1 with a space of two feet      

between each circle4 ,by this means they
 will blossom nearer the ground1 than   
when enclosed in long rows1 and will    
ripen much sooner4 ,or if set in        
straight rows1 a bed of ten or twelve   
feet wide should be left between1 for   
onions and carrots1 or any crops which  
do not grow tall4 ,the peas will not be 
drawn up so much1 but will grow         
stronger1 and be more productive4       
,scarlet beans should be treated in the 
same manner4   ,,peas ,,and ,,pork4 ,two
 pounds of the belly part of pickled    
pork will make very good broth for peas 
soup1 if the pork be not too salt4 ,if  
it has been in salt several days1 it    
must be laid in water the night before  
it is used4 ,put on three quarts of soft
 water1 or liquor in which meat has been
 boiled1 with a quart of peas1 and let  
it boil gently for two hours4 ,then put 
in the pork1 and let it simmer for an   
hour or more1 till it is quite tender4  
,when done1 wash the pork clean in hot  
water1 send it up in a dish1 or cut into

 small pieces and put with the soup into
 the tureen4   ,,peas ,,porridge4 ,boil 
the peas1 and pulp them through a       
cullender4 ,heat them up in a saucepan  
with some butter1 chopped parsley and   
chives1 and season with pepper and salt4
   ,,peas ,,pudding4 ,soak the peas an  
hour or two before they are boiled2 and 
when nearly done1 beat them up with salt
 and pepper1 an egg1 and a bit of       
butter4 ,tie it up in a cloth1 and boil 
it half an hour4   ,,peas ,,soup4 ,save 
the liquor of boiled pork or beef3 if   
too salt1 dilute it with water1 or use  
fresh water only1 adding the bones of   
roast beef1 a ham or gammon bone1 or an 
anchovy or two4 ,simmer these with some 
good whole or split peas2 the smaller   
the quantity of water at first the      
better4 ,continue to simmer till the    
peas will pulp through a cullender2 then
 set on the pulp to stew1 with more of  
the liquor that boiled the peas1 two    
carrots1 a turnip1 a leek1 and a stick  
of chopped celery1 till all is quite    

tender4 ,the last requires less time1 an
 hour will do it4 ,when ready1 put into 
a tureen some fried bread cut into dice1
 dried mint rubbed fine1 pepper and salt
 if needed1 and pour in the soup4 ,when 
there is plenty of vegetables1 no meat  
is necessary2 but if meat be preferred1 
a pig's foot or ham bone may be boiled  
with the peas1 which is called the      
stock4 ,more butter than is above       
mentioned will be necessary1 if the soup
 is required to be very rich4   ,,pencil
 ,,drawings4 ,to prevent chalk or pencil
 drawings from rubbing out1 it is only  
necessary to lay them on the surface of 
some skim milk1 free from cream and     
grease2 and then taking off the drawing 
expeditiously1 and hanging it up by one 
corner to dry4 ,a thin wash of isinglass
 will also answer the same purpose4     
,,pepper ,,pot4 ,to three quarts of     
water1 put any approved vegetables2 in  
summer1 peas1 lettuce1 spinach1 and two 
or three onions2 in winter1 carrot1     
turnip1 onions1 and celery4 ,cut them   

very small1 and stew them with two      
pounds of neck of mutton1 and a pound of
 pickled pork4 ,half an hour before     
serving1 clear a lobster or crab from   
the shell1 and put it into the stew1    
adding a little salt and cayenne4 ,some 
people choose very small suet dumplings1
 boiled in the above1 or fowl may be    
used instead of mutton4 ,a pepper pot   
may indeed be made of various things1   
and is understood to consist of a proper
 mixture of fish1 flesh1 fowl1          
vegetables1 and pulse4 ,a small quantity
 of rice should be boiled with the      
whole4   ,,peppermint ,,drops4 ,pound   
and sift four ounces of double-refined  
sugar1 and beat it with the whites of   
two eggs till perfectly smooth4 ,then   
add sixty drops of oil of peppermint2   
beat it well1 drop it on white paper1   
and dry it at a distance from the fire4 
,,perch4 ,when of a good size1 as in    
,holland1 they are a remarkably fine    
fresh-water fish1 though not so delicate
 as carp or tench4 ,clean them          

carefully1 and if to be boiled1 put them
 into a fish-kettle1 with as much cold  
spring water as will cover them1 and add
 a handful of salt4 ,set them on a quick
 fire till they boil1 and then place    
them on one side to boil gently for     
about ten minutes1 according to their   
size4 ,if to be fried1 wipe them on a   
dry cloth1 after they have been well    
cleaned and washed1 and flour them      
lightly all over4 ,fry them about ten   
minutes in hot lard or dripping1 lay    
them on a hair sieve to drain1 and send 
them up on a hot dish4 ,garnish with    
sprigs of green parsley1 and serve them 
with anchovy sauce4   ,,perfumery4 ,oil 
of lavender and other essences are      
frequently adulterated with a mixture of
 the oil of turpentine1 which may be    
discovered by dipping a piece of paper  
or rag into the oil to be tried1 and    
holding it to the fire4 ,the fine       
scented oil will quickly evaporate1 and 
leave the smell of the turpentine       
distinguishable1 if the essence has been

 adulterated with this ingredient4      
,,permanent ,,ink4 ,this useful article 
for marking linen is composed of nitrate
 of silver1 or lunar caustic1 and the   
tincture or infusion of galls2 in the   
proportion of one dram of the former in 
a dry state1 to two drams of the latter4
 ,the linen1 cotton1 or other fabric1   
must be first wetted with the following 
liquid2 namely1 an ounce of the salt of 
tartar1 dissolved in an ounce and a half
 of water2 and must be perfectly dry    
before any attempt is made to write upon
 it4   ,,pettitoes4 ,boil them very     
gently in a small quantity of water1    
along with the liver and the heart4     
,then cut the meat fine1 split the feet1
 and simmer them till they are quite    
tender4 ,thicken with a bit of butter1 a
 little flour1 a spoonful of cream1 and 
a little pepper and salt4 ,give it a    
boil up1 pour the liquor over a sippets 
of bread1 and place the feet on the     
mince4   ,,pewter ,,and ,,tin4 ,dish    
covers and pewter requisites should be  

wiped dry immediately after being used1 
and kept free from steam or damp1 which 
would prevent much of the trouble in    
cleaning them4 ,where the polish is gone
 off1 let the articles be first rubbed  
on the outside with a little sweet oil  
laid on a piece of soft linen cloth4    
,then clear it off with pure whitening  
on linen cloths1 which will restore the 
polish4   ,,pheasants4 ,the cock bird is
 reckoned the best1 except when the hen 
is with egg4 ,if young1 its spurs are   
short and blunt2 but if old1 they are   
long and sharp4 ,a large pheasant will  
require three quarters of an hour to    
boil2 if small1 half an hour4 ,if for   
roasting1 it should be done the same as 
a turkey4 ,serve it up with a fine      
gravy1 including a very small piece of  
garlic1 and bread sauce or fried bread  
crumbs instead4 ,when cold the meat may 
be made into excellent patties1 but its 
flavour should not be overpowered with  
lemon4 ,for the manner of trussing a    
pheasant or partridge1 see ,plate4      

,,phosphoric ,,match ,,bottle4 ,two     
thirds of calcined oyster shells1 and   
one third of sulphur1 put into a hot    
crucible for an hour1 and afterwards    
exposed to the air for half an hour1    
become phosphorus4 ,this is put into a  
bottle1 and when used to procure a      
light1 a very small quantity is taken   
out on the point of a common match1 and 
rubbed upon a cork1 which produces an   
immediate flame4 ,if a small piece of   
phosphorus be put into a vial1 and a    
little boiling oil poured upon it1 a    
luminous bottle will be formed2 for on  
taking out the cork1 to admit the       
atmospheric air1 the empty space in the 
vial will become luminous2 and if the   
bottle be well closed1 it will preserve 
its illuminative power for several      
months4   ,,pickle4 ,for hams1 tongues1 
or beef1 a pickle may be made that will 
keep for years1 if boiled and skimmed as
 often as it is used4 ,provide a deep   
earthen glazed pan that will hold four  
gallons1 having a cover that will fit   

close4 ,put into it two gallons of      
spring water1 two pounds of coarse      
sugar1 two pounds of bay salt1 two      
pounds and a half of common salt1 and   
half a pound of salt petre4 ,keep the   
beef or hams as long as they will bear1 
before they are put into the pickle2    
sprinkle them with coarse sugar in a    
pan1 and let them drain4 ,then rub them 
well with the pickle1 and pack them in  
close1 putting as much as the pan will  
hold1 so that the pickle may cover them4
 ,the pickle is not to be boiled at     
first4 ,a small ham may be fourteen     
days1 a large one three weeks1 a tongue 
twelve days1 and beef in proportion to  
its size4 ,they will eat well out of the
 pickle without drying4 ,when they are  
to be dried1 let each be drained over   
the pan2 and when it will drop no       
longer1 take a clean sponge and dry it  
thoroughly4 ,six or eight hours will    
smoke them1 and there should be only a  
little saw-dust and wet straw used for  
this purpose2 but if put into a baker's 

chimney1 they should be sown up in a    
coarse cloth1 and hang a week4          
,,pickles4 ,the free or frequent use of 
pickles is by no means to be            
recommended1 where any regard is paid to
 health4 ,in general they are the mere  
vehicles for taking a certain portion of
 vinegar and spice1 and in the crisp    
state in which they are most admired are
 often indigestible1 and of course      
pernicious4 ,the pickle made to preserve
 cucumbers and mangoes1 is generally so 
strongly impregnated with garlic1       
mustard1 and spice1 that the original   
flavour of the vegetable1 is quite      
overpowered1 and the vegetable itself   
becomes the mere absorbent of these     
foreign ingredients4 ,but if pickles    
must still be regarded for the sake of  
the palate1 whatever becomes of the     
stomach1 it will be necessary to watch  
carefully the proper season for         
gathering and preparing the various     
articles intended to be preserved4      
,frequently it happens1 after the first 

week that walnuts come in season1 that  
they become hard and shelled1 especially
 if the weather be hot and dry2 it is   
therefore necessary to purchase them as 
soon as they first appear at market2 or 
in the course of a few months after     
being pickled1 the nuts may be found    
incased in an impenetrable shell4 ,the  
middle of ,july is generally the proper 
time to look for green walnuts4         
,nasturtiums are to be had about the    
same4 ,garlic and shalots1 from         
,midsummer to ,michaelmas4 ,onions of   
various kinds for pickling1 are in      
season by the middle of ,july1 and for a
 month after4 ,gherkins1 cucumbers1     
melons1 and mangoes1 are to be had by   
the middle of ,july1 and for a month    
after4 ,green1 red1 and yellow          
capsicums1 the end of ,july1 and        
following month4 ,chilies1 tomatas1     
cauliflowers1 and artichokes1 towards   
the end of ,july1 and throughout        
,august4 ,jerusalem artichokes for      
pickling1 ,july and ,august1 and for    

three months after4 ,french beans and   
radish pods1 in ,july4 ,mushrooms1 for  
pickling and for ketchup1 in ,september4
 ,red cabbage1 and samphire1 in ,august4
 ,white cabbage1 in ,september and      
,october4 ,horseradish1 ,november and   
,december4--,pickles1 when put down1    
require to be kept with great care1     
closely covered4 ,when wanted for use   
they should be taken out of the jar with
 a wooden spoon1 pierced with holes1 the
 use of metal in this case being highly 
improper4 ,pickles should be well kept  
from the air1 and seldom opened4 ,small 
jars should be kept for those more      
frequently in use1 that what is not     
eaten may be returned into the jar1 and 
the top kept closely covered4 ,in       
preparing vinegar for pickles1 it should
 not be boiled in metal saucepans1 but  
in a stone jar1 on a hot hearth1 as the 
acid will dissolve or corrode the metal1
 and infuse into the pickle an          
unwholesome ingredient4 ,for the same   
reason pickles should never be put into 

glazed jars1 as salt and vinegar will   
penetrate the glaze1 and render it      
poisonous4   ,,pickled ,,asparagus4 ,cut
 some asparagus1 and lay it in an       
earthen pot4 ,make a brine of salt and  
water1 strong enough to bear an egg2    
pour it hot on the asparagus1 and let it
 be closely covered4 ,when it is to be  
used1 lay it for two hours in cold      
water2 boil and serve it up on a toast1 
with melted butter over it4 ,if to be   
used as a pickle1 boil it as it comes   
out of the brine1 and lay it in vinegar4
   ,,pickled ,,bacon4 ,for two tolerable
 flitches1 dry a stone of salt over the 
fire1 till it is scalding hot4 ,beat    
fine two ounces of saltpetre1 and two   
pounds of bay salt well dried1 and mix  
them with some of the heated salt4 ,rub 
the bacon first with that1 and then with
 the rest2 put it into a tub1 and keep  
it close from the air4   ,,pickled      
,,beet ,,root4 ,boil the roots till     
three parts done1 or set them into a    
cool oven till they are softened4 ,cut  

them into slices of an inch thick1 cover
 them with vinegar1 adding some         
allspice1 a few cloves1 a little mace1  
black pepper1 horseradish sliced1 some  
onions1 shalots1 a little pounded       
ginger1 and some salt4 ,boil these      
ingredients together twenty minutes1 and
 when cold1 add to them a little bruised
 cochineal4 ,put the slices of beet into
 jars1 pour the pickle upon them1 and   
tie the jars down close4   ,,pickled    
,,cabbage4 ,slice a hard red cabbage    
into a cullender1 and sprinkle each     
layer with salt4 ,let it drain two days1
 then put it into a jar1 cover it with  
boiling vinegar1 and add a few slices of
 red beet-root4 ,the purple red cabbage 
makes the finest colour4 ,those who like
 the flavour of spice1 will boil some   
with the vinegar4 ,cauliflower cut in   
branches1 and thrown in after being     
salted1 will look of a beautiful red4   
,,pickled ,,carrots4 ,half boil some    
middle sized yellowish carrots1 cut them
 into any shape1 and let them cool4     

,take as much vinegar as will cover     
them1 boil it with a little salt1 and a 
pennyworth of saffron tied in a piece of
 muslin4 ,put the carrots into a jar2   
when the pickle is cold1 pour it upon   
them1 and cover the jar close4 ,let it  
stand all night1 then pour off the      
pickle1 and boil it with ,jamaica       
pepper1 mace1 cloves1 and a little salt4
 ,when cold1 pour it upon the carrots1  
and tie them up for use4   ,,pickled    
,,cucumbers4 ,cut them into thick       
slices1 and sprinkle salt over them4    
,next day drain them for five or six    
hours1 then put them into a stone jar1  
pour boiling vinegar over them1 and keep
 them in a warm place4 ,repeat the      
boiling vinegar1 and stop them up again 
instantly1 and so on till quite green4  
,then add peppercorns and ginger1 and   
keep them in small stone jars4          
,cucumbers are best pickled with sliced 
onions4   ,,pickled ,,gherkins4 ,select 
some sound young cucumbers1 spread them 
on dishes1 salt and let them lie a week4

 ,drain and put them in a jar1 pouring  
boiling vinegar over them4 ,set them    
near the fire1 covered with plenty of   
vine leaves4 ,if they do not come to a  
tolerably good green1 pour the vinegar  
into another jar1 set it on a hot       
hearth1 and when the vinegar boils1 pour
 it over them again1 and cover them with
 fresh leaves4 ,repeat this operation as
 often as is necessary1 to bring the    
pickle to a good colour4 ,too many      
persons have made pickles of a very fine
 green1 by using brass or bellmetal     
kettles2 but as this is highly          
poisonous1 the practice ought never to  
be attempted4   ,,pickled ,,ham4 ,after 
it has been a week in the pickle1 boil a
 pint of vinegar1 with two ounces of bay
 salt4 ,pour it hot on the ham1 and     
baste it every day2 it may then remain  
in the brine two or three weeks4        
,,pickled ,,herring4 ,procure them as   
fresh as possible1 split them open1 take
 off the heads1 and trim off all the    
thin parts4 ,put them into salt and     

water for one hour1 drain and wipe the  
fish1 and put them into jars1 with the  
following preparation1 which is enough  
for six dozen herrings4 ,take salt and  
bay salt one pound each1 saltpetre and  
lump sugar two ounces each1 and powder  
and mix the whole together4 ,put a layer
 of the mixture at the bottom of the    
jar1 then a layer of fish with the skin 
side downwards2 so continue alternately 
till the jar is full4 ,press it down1   
and cover it close3 in two or three     
months they will be fit for use4        
,,pickled ,,lemons4 ,they should be     
small1 and with thick rinds4 ,rub them  
with a piece of flannel1 and slit them  
half down in four quarters1 but not     
through to the pulp4 ,fill the openings 
with salt hard pressed in1 set them     
upright in a pan for four or five days1 
until the salt melts1 and turn them     
thrice a day in their own liquor till   
quite tender4 ,make enough pickle to    
cover them1 of rape vinegar1 the brine  
of the lemons1 peppercorns1 and ginger4 

,boil and skim it2 when cold put it to  
the lemons1 with two ounces of mustard  
seed1 and two cloves of garlic to six   
lemons4 ,when the lemons are to be used1
 the pickle will be useful in fish or   
other sauces4   ,,pickled ,,mackarel4   
,clean and divide the fish1 and cut each
 side into three2 or leave them         
undivided1 and cut each side into five  
or six pieces4 ,to six large mackarel1  
take nearly an ounce of pepper1 two     
nutmegs1 a little mace1 four cloves1 and
 a handful of salt1 all finely powdered4
 ,mix them together1 make holes in each 
bit of fish1 put the seasoning into     
them1 and rub some of it over each      
piece4 ,fry them brown in oil1 and when 
cold put them into a stone jar1 and     
cover them with vinegar4 ,thus prepared1
 they will keep for months2 and if to be
 kept longer1 pour oil on the top4      
,mackarel preserved this way are called 
,caveach4 ,a more common way is to boil 
the mackarel after they are cleaned1 and
 then to boil up some of the liquor with

 a few peppercorns1 bay leaves1 and a   
little vinegar2 and when the fish is    
cold1 the liquor is poured over them4   
,collared mackarel are prepared the same
 way as collared eel4   ,,pickled       
,,melons4 ,take six melons1 cut a slice 
out of them1 and scrape out the seeds   
and pulp quite clean4 ,put them into a  
tin stewpan with as much water as will  
cover them2 add a small handful of salt1
 and boil them over a quick fire4 ,when 
they boil take them off the fire1 put   
them into an earthen pan with the water1
 and let them stand till the next day4  
,the melons must then be taken out and  
wiped dry1 both within and without4 ,put
 two small cloves of garlic into each1 a
 little bit of ginger1 and bruised      
mustard seed1 enough to fill them4      
,replace the slice that was cut out1 and
 tie it on with a thread4 ,boil some    
cloves1 mace1 ginger1 pepper1 and       
mustard seed1 all bruised1 and some     
garlic1 in as much vinegar as will cover
 them4 ,after a little boiling1 pour the

 whole1 boiling-hot1 upon the melons4   
,they must be quite covered with the    
pickle1 and tied down close1 when cold1 
with a bladder and leather4 ,they will  
not be fit for use in less than three or
 four months1 and will keep two or three
 years4   ,,pickled ,,mushrooms4 ,rub   
the buttons with a piece of flannel1 and
 salt4 ,take out the red inside of the  
larger ones1 and when old and black they
 will do for pickling4 ,throw some salt 
over1 and put them into a stewpan with  
mace and pepper4 ,as the liquor comes   
out1 shake them well1 and keep them over
 a gentle fire till all of it be dried  
into them again4 ,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 ,mushrooms pickled  
in this way will preserve their flavour1
 and keep for two years4   ,,pickled    
,,nasturtium4 ,take the buds fresh off  
the plants when they are pretty large1  
but before they grow hard1 and put them 
into some of the best white wine        

vinegar1 boiled up with such spices as  
are most agreeable4 ,keep them in a     
bottle closely stopped1 and they will be
 fit for use in a week or ten days4     
,,pickled ,,onions4 ,in the month of    
,september1 choose the small white round
 onions1 take off the brown skin1 have  
ready a very nice tin stewpan of boiling
 water1 and throw in as many onions as  
will cover the top4 ,as soon as they    
look clear on the outside1 take them up 
with a slice as quick as possible1 and  
lay them on a clean cloth4 ,cover them  
close with another cloth1 and scald some
 more1 and so on4 ,let them lie to be   
cold1 then put them in a jar or         
wide-mouthed glass bottles1 and pour    
over them the best white-wine vinegar1  
just hot1 but not boiling1 and cover    
them when cold4 ,they must look quite   
clear2 and if the outer skin be         
shriveled1 peel it off4   ,,pickled     
,,oysters4 ,open four dozen large       
oysters1 wash them in their own liquor1 
wipe them dry1 and strain off the       

liquor4 ,add a dessert-spoonful of      
pepper1 two blades of mace1 a           
table-spoonful of salt1 if the liquor   
require it2 then add three spoonfuls of 
white wine1 and four of vinegar4 ,simmer
 the oysters a few minutes in the       
liquor1 then put them into small jars1  
boil up the pickle1 and skim it4 ,when  
cold1 pour the liquor over the oysters1 
and cover them close4--,another way4    
,open the oysters1 put them into a      
saucepan with their own liquor for ten  
minutes1 and simmer them very gently4   
,put them into a jar one by one1 that   
none of the grit may stick to them2 and 
when cold1 cover them with the pickle   
thus made4 ,boil the liquor with a bit  
of mace1 lemon peel1 and black peppers2 
and to every hundred of these corns1 put
 two spoonfuls of the best undistilled  
vinegar4 ,the pickle should be kept in  
small jars1 and tied close with bladder1
 for the air will spoil them4           
,,pickled ,,pigeons4 ,bone them1 turn   
the inside out1 and lard it4 ,season    

with a little salt and allspice in fine 
powder2 then turn them again1 and tie   
the neck and rump with thread4 ,put them
 into boiling water2 when they have     
boiled a minute or two to make them     
plump1 take them out and dry them well4 
,then put them boiling hot into the     
pickle1 which must be made of equal     
quantities of white wine and white-wine 
vinegar1 with white pepper and allspice1
 sliced ginger and nutmeg1 and two or   
three bay leaves4 ,when it boils up1 put
 in the pigeons4 ,if they are small1 a  
quarter of an hour will do them2 if     
large1 twenty minutes4 ,then take them  
out1 wipe them1 and let them cool4 ,when
 the pickle is cold1 take the fat from  
it1 and put them in again4 ,keep them in
 a stone jar1 tied down with a bladder  
to keep out the air4 ,instead of        
larding1 put into some a stuffing made  
of yolks of eggs boiled hard1 and marrow
 in equal quantities1 with sweet herbs1 
pepper1 salt1 and mace4   ,,pickled     
,,pork4 ,the hams and shoulders being   

cut off1 take for pickling the          
quantities proportioned to the middlings
 of a pretty large hog4 ,mix and pound  
fine1 four ounces of salt petre1 a pound
 of coarse sugar1 an ounce of salprunel1
 and a little common salt4 ,sprinkle the
 pork with salt1 drain it twenty four   
hours1 and then rub it with the above   
mixture4 ,pack the pieces tight in a    
small deep tub1 filling up the spaces   
with common salt4 ,place large pebbles  
on the pork1 to prevent it from swimming
 in the pickle which the salt will      
produce4 ,if kept from the air it will  
continue very fine for two years4       
,,pickled ,,roses4 ,take two pecks of   
damask rose buds1 pick off the green    
part1 and strew in the bottom of a jar a
 handful of large bay salt4 ,put in half
 the roses1 and strew a little more bay 
salt upon them4 ,strip from the stalk a 
handful of knotted marjoram1 a handful  
of lemon thyme1 and as much common      
thyme4 ,take six pennyworth of benjamin1
 as much of storax1 six orris roots1 and

 a little suet2 beat and bruise them all
 together1 and mix them with the        
stripped herbs4 ,add twenty cloves1 a   
grated nutmeg1 the peel of two ,seville 
oranges pared thin1 and of one lemon    
shred fine4 ,mix them with the herbs and
 spices1 strew all on the roses1 and    
stir them once in two days till the jar 
is full4 ,more sweets need not be added1
 but only roses1 orange flowers1 or     
single pinks4   ,,pickled ,,salmon4     
,after scaling and cleaning1 split the  
salmon1 and divide it into convenient   
pieces4 ,lay it in the kettle to fill   
the bottom1 and as much water as will   
cover it4 ,to three quarts add a pint of
 vinegar1 a handful of salt1 twelve     
bay-leaves1 six blades of mace1 and a   
quarter of an ounce of black pepper4    
,when the salmon is boiled enough1 drain
 and lay it on a clean cloth2 then put  
more salmon into the kettle1 and pour   
the liquor upon it1 and so on till all  
is done4 ,after this1 if the pickle be  
not smartly flavoured with the vinegar  

and salt1 add more1 and boil it quick   
three quarters of an hour4 ,when all is 
cold1 pack the dish in a deep pot1 well 
covered with the pickle1 and kept from  
the air4 ,the liquor must be drained    
from the fish1 and occasionally boiled  
and skimmed4   ,,pickled ,,samphire4    
,clear the branches of the samphire from
 the dead leaves1 and lay them into a   
large jar1 or small cask4 ,make a strong
 brine of white or bay salt1 skim it    
clean while it is boiling1 and when done
 let it cool4 ,take the samphire out of 
the water1 and put it into a bottle with
 a broad mouth4 ,add some strong        
white-wine vinegar1 and keep it well    
covered down4   ,,pickled ,,sturgeon4   
,the following is an excellent imitation
 of pickled sturgeon4 ,take a fine large
 turkey1 but not old2 pick it very      
nicely1 singe1 and make it extremely    
clean4 ,bone and wash it1 and tie it    
across and across with a piece of mat   
string washed clean4 ,put into a very   
nice tin saucepan a quart of water1 a   

quart of vinegar1 a quart of white wine1
 not sweet1 and a large handful of salt4
 ,boil and skim it well1 and then boil  
the turkey4 ,when done enough1 tighten  
the strings1 and lay upon it a dish with
 a weight of two pounds over it4 ,boil  
the liquor half an hour2 and when both  
are cold1 put the turkey into it4 ,this 
will keep some months1 and eats more    
delicately than sturgeon4 ,vinegar1 oil1
 and sugar1 are usually eaten with it4  
,if more vinegar or salt should be      
wanted1 add them when cold4 ,garnish    
with fennel4   ,,pickled ,,tongues4 ,to 
prepare neats' tongues for boiling1 cut 
off the roots1 but leave a little of the
 kernel and fat4 ,sprinkle some salt1   
and let it drain from the slime till    
next day4 ,then for each tongue mix a   
large spoonful of common salt1 the same 
of coarse sugar and about half as much  
of salt petre2 rub it in well1 and do so
 every day4 ,in a week add another      
spoonful of salt4 ,if rubbed every day1 
a tongue will be ready in a fortnight2  

but if only turned in the pickle daily1 
it will keep four or five weeks without 
being too salt4 ,when tongues are to be 
dried1 write the date on a parchment1   
and tie it on4 ,tongues may either be   
smoked1 or dried plain4 ,when a tongue  
is to be dressed1 boil it five hours    
till it is quite tender4 ,if done       
sooner1 it is easily kept hot for the   
table4 ,the longer it is kept after     
drying1 the higher it will be2 and if   
hard1 it may require soaking three or   
four hours4--,another way4 ,clean and   
prepare as above2 and for two tongues   
allow an ounce of salt petre1 and an    
ounce of salprunella1 and rub them in   
well4 ,in two days after well rubbing1  
cover them with common salt1 turn them  
every day for three weeks1 then dry     
them1 rub bran over1 and smoke them4    
,keep them in a cool dry place1 and in  
ten days they will be fit to eat4       
,,pickled ,,walnuts4 ,when they will    
bear a pin to go into them1 boil a brine
 of salt and water1 strong enough to    

swim an egg1 and skim it well4 ,when the
 brine is quite cold1 pour it on the    
walnuts1 and let them soak for six days4
 ,change the brine1 and let them stand  
six more2 then drain and put them into a
 jar1 pouring over them a sufficient    
quantity of the best vinegar4 ,add      
plenty of black pepper1 pimento1 ginger1
 mace1 cloves1 mustard seed1 and        
horseradish1 all boiled together1 but   
put on 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 the        
mildest4 ,the walnuts will be fit for   
use in about six months2 but if closely 
covered1 they will be good for several  
years3 the air will soften them4 ,the   
pickle will be equal to ketchup1 when   
the walnuts are used4--,another way4    
,put the walnuts into a jar1 cover them 
with the best vinegar cold1 and let them
 stand four months4 ,then1 pour off the 
pickle1 and boil as much fresh vinegar  
as will cover the walnuts1 adding to    

every three quarts of vinegar a quarter 
of a pound of the best mustard1 a stick 
of horseradish sliced1 half an ounce of 
black pepper1 half an ounce of allspice1
 and a good handful of salt4 ,pour the  
whole boiling hot upon the walnuts1 and 
cover them close3 they will be fit for  
use in three or four months4 ,two ounces
 of garlic or shalot may be added1 but  
must not be boiled in the vinegar4 ,the 
pickle in which the walnuts stood the   
first four months1 may be used as       
ketchup4   ,,pictures4 ,the following   
simple method of preventing flies from  
sitting on pictures1 or any other       
furniture1 is well experienced1 and if  
generally adopted1 would prevent much   
trouble and damage4 ,soak a large bunch 
of leeks five or six days in a pail of  
water1 and wash the pictures with it1 or
 any other piece of furniture4 ,the     
flies will never come near any thing    
that is so washed4   ,,pie ,,sauce4 ,mix
 some gravy with an anchovy1 a sprig of 
sweet herbs1 an onion1 and a little     

mushroom liquor4 ,boil and thicken it   
with butter rolled in flour1 add a      
little red wine1 and pour the sauce into
 the pie4 ,this serves for mutton1 lamb1
 veal1 or beef pies1 when such an       
addition is required4   ,,pies ,,and    
,,tarts4 ,attention should be paid to   
the heat of the oven for all kinds of   
pies and tarts4 ,light paste should be  
put into a moderate oven3 if too hot the
 crust will not rise1 but burn3 if too  
slack1 the paste will be heavy1 and not 
of a good colour4 ,raised paste should  
have a quick oven1 and well closed4     
,iced tarts should be done in a slack   
oven1 or the iceing will become brown   
before the tarts are baked4   ,,pigeons4
 ,in order to breed pigeons1 it is best 
to take two young ones at a time2 and if
 well looked after1 and plentifully fed1
 they will breed every month4 ,they     
should be kept very clean1 and the      
bottom of the dove-cote be strewed with 
sand once a month or oftener4 ,tares and
 white peas are their proper food1 and  

they should be provided with plenty of  
fresh water4 ,starlings and other birds 
are apt to come among them1 and suck the
 eggs4 ,vermin likewise are their       
enemies1 and frequently destroy them4   
,if the brood should be too small1 put  
among them a few tame pigeons of their  
own colour4 ,observe not to have too    
large a proportion of cock birds1 for   
they are quarrelsome1 and will soon thin
 the dove-cote4 ,pigeons are fond of    
salt1 and it keeps them in health4 ,lay 
a large piece of clay near their        
dwelling1 and pour upon it any of the   
salt brine that may be useless in the   
family4 ,bay salt and cummin seeds mixed
 together1 is a universal remedy for the
 diseases of pigeons4 ,the backs and    
breasts are sometimes scabby1 but may be
 cured in the following manner4 ,take a 
quarter of a pound of bay salt1 and as  
much common salt2 a pound of fennel     
seed1 a pound of dill seed1 as much     
cummin seed1 and an ounce of            
assafoetida2 mix all with a little wheat

 flour1 and some fine wrought clay4     
,when all are well beaten together1 put 
it into two earthen pots1 and bake them 
in the oven4 ,when the pots are cold1   
put them on the table in the dove-cote2 
the pigeons will eat the mixture and get
 well4   ,,pigeons ,,dressed4 ,these    
birds are particularly useful1 as they  
may be dressed in so many ways4 ,the    
good flavour of them depends very much  
on their being cropped and drawn as soon
 as killed4 ,no other bird requires so  
much washing4 ,pigeons left from dinner 
the day before may be stewed1 or made   
into a pie4 ,in either case1 care must  
be taken not to overdo them1 which will 
make them stringy4 ,they need only be   
heated up in gravy ready prepared2 and  
forcemeat balls may be fried and added1 
instead of putting a stuffing into them4
 ,if for a pie1 let beef steaks be      
stewed in a little water1 and put cold  
under them4 ,cover each pigeon with a   
piece of fat bacon to keep them moist1  
season as usual1 and put in some        

eggs4--,in purchasing pigeons1 be       
careful to see that they are quite      
fresh3 if they look flabby about the    
vent1 and that part is discoloured1 they
 are stale4 ,the feet should be supple3 
if old the feet are harsh4 ,the tame    
ones are larger than the wild1 and by   
some they are thought to be the best4   
,they should be fat and tender2 but many
 are deceived in their size1 because a  
full crop is as large as the whole body 
of a small pigeon4 ,the wood-pigeon is  
large1 and the flesh dark coloured3 if  
properly kept1 and not over roasted1 the
 flavour is equal to teal4   ,,pigeons  
,,in ,,disguise4 ,draw the pigeons1 take
 out the craw very carefully1 wash them 
clean1 cut off the pinions1 and turn    
their legs under their wings4 ,season   
them with pepper and salt1 roll each    
pigeon in a puff paste1 close them well1
 tie them in separate cloths1 and boil  
them an hour and a half4 ,when they are 
untied be careful they do not break2 put
 them in a dish1 and pour a little good 

gravy over them4   ,,pigeons ,,in ,a    
,,hole4 ,truss four young pigeons1 as   
for boiling1 and season them with       
pepper1 salt1 and mace4 ,put into the   
belly of each a small piece of butter1  
lay them in a pie dish1 and pour batter 
over them1 made of three eggs1 two      
spoonfuls of flour1 and half a pint of  
milk4 ,bake them in a moderate oven1 and
 send them to table in the same dish4   
,,pigeons ,,in ,,jelly4 ,save some of   
the liquor in which a knuckle of veal   
has been boiled1 or boil a calf's or a  
neat's foot2 put the broth into a pan   
with a blade of mace1 a bunch of sweet  
herbs1 some white pepper1 lemon peel1 a 
slice of lean bacon1 and the pigeons4   
,bake them1 and let them stand to be    
cold2 but season them before baking4    
,when done1 take them out of the liquor1
 cover them close to preserve the       
colour1 and clear the jelly by boiling  
it with the whites of two eggs4 ,strain 
it through a thick cloth dipped in      
boiling water1 and put into a sieve4    

,the fat must be all removed1 before it 
be cleared4 ,put the jelly roughly over 
and round the pigeons4--,a beautiful    
dish may be made in the following       
manner4 ,pick two very nice pigeons1 and
 make them look as well as possible by  
singeing1 washing1 and cleaning the     
heads well4 ,leave the heads and the    
feet on1 but the nails must be clipped  
close to the claws4 ,roast them of a    
very nice brown2 and when done1 put a   
small sprig of myrtle into the bill of  
each4 ,prepare a savoury jelly1 and with
 it half fill a bowl of such a size as  
shall be proper to turn down on the dish
 intended for serving in4 ,when the     
jelly and the birds are cold1 see that  
no gravy hangs to the birds1 and then   
lay them upside down in the jelly4      
,before the rest of it begins to set1   
pour it over the birds1 so as to be     
three inches above the feet4 ,this      
should be done full twenty four hours   
before serving4 ,the dish thus prepared 
will have a very handsome appearance in 

the mid range of a second coarse2 or    
when served with the jelly roughed      
large1 it makes a side or corner dish1  
being then of a smaller size4 ,the head 
of the pigeons should be kept up1 as if 
alive1 by tying the neck with some      
thread1 and the legs bent as if the     
birds sat upon them4   ,,pigeon ,,pie4  
,rub the pigeons with pepper and salt1  
inside and out4 ,put in a bit of butter1
 and if approved1 some parsley chopped  
with the livers1 and a little of the    
same seasoning4 ,lay a beef steak at the
 bottom of the dish1 and the birds on   
it2 between every two1 a hard egg4 ,put 
a cup of water in the dish2 and if a    
thin slice or two of ham be added1 it   
will greatly improve the flavour4 ,when 
ham is cut for gravy or pies1 the under 
part should be taken1 rather than the   
prime4 ,season the gizzards1 and two    
joints of the wings1 and place them in  
the centre of the pie4 ,over them1 in a 
hole made in the crust1 put three of the
 feet nicely cleaned1 to show what pie  

it is4   ,,pig',s ,,cheek4 ,to prepare a
 pig's cheek for boiling1 cut off the   
snout1 and clean the head4 ,divide it1  
take out the eyes and the brains1       
sprinkle the head with salt1 and let it 
drain twenty-four hours4 ,salt it with  
common salt and saltpetre2 and if to be 
dressed without being stewed with peas1 
let it lie eight or ten days1 but less  
if to be dressed with peas4 ,it must    
first be washed1 and then simmered till 
all is tender4   ,,pig',s ,,feet ,,and  
,,ears4 ,clean them carefully1 soak them
 some hours1 and boil them quite tender4
 ,then take them out1 and boil a little 
salt and vinegar with some of the       
liquor1 and pour it over them when cold4
 ,when to be dressed1 dry them1 cut the 
feet in two1 and slice the ears4 ,fry   
them1 and serve with butter1 mustard1   
and vinegar4 ,they may be either done in
 batter1 or only floured4   ,,pig',s    
,,feet ,,and ,,ears ,,fricasseed4 ,if to
 be dressed with cream1 put no vinegar  
into the pickle4 ,cut the feet and ears 

into neat bits1 and boil them in a      
little milk4 ,pour the liquor from them1
 and simmer in a little veal broth1 with
 a bit of onion1 mace1 and lemon peel4  
,before the dish is served up1 add a    
little cream1 flour1 butter1 and salt4  
,,pig',s ,,feet ,,jelly4 ,clean the feet
 and ears very carefully1 and soak them 
some hours4 ,then boil them in a very   
small quantity of water1 till every bone
 can be taken out4 ,throw in half a     
handful of chopped sage1 the same of    
parsley1 and a seasoning of pepper1     
salt1 and mace in fine powder4 ,simmer  
till the herbs are scalded1 and then    
pour the whole into a melon form4       
,,pig',s ,,harslet4 ,wash and dry some  
liver1 sweetbreads1 and fat and lean    
bits of pork1 beating the latter with a 
rolling-pin to make it tender4 ,season  
with pepper1 salt1 sage1 and a little   
onion shred fine4 ,when mixed1 put all  
into a cawl1 and fasten it up tight with
 a needle and thread4 ,roast it on a    
hanging jack1 or by a string4 ,serve    

with a sauce of port wine and water1 and
 mustard1 just boiled up1 and put into  
the dish4 ,or serve it in slices with   
parsley for a fry4   ,,pig',s ,,head    
,,collared4 ,scour the head and ears    
nicely1 take off the hair and snout1 and
 remove the eyes and the brain4 ,lay the
 head into water one night1 then drain  
it1 salt it extremely well with common  
salt and saltpetre1 and let it lie five 
days4 ,boil it enough to take out the   
bones1 then lay it on a dresser1 turning
 the thick end of one side of the head  
towards the thin end of the other1 to   
make the roll of equal size4 ,sprinkle  
it well with salt and white pepper1 and 
roll it with the ears4 ,the pig's feet  
may also be placed round the outside    
when boned1 or the thin parts of two cow
 heels1 if approved4 ,put it in a cloth1
 bind it with a broad tape1 and boil it 
till quite tender4 ,place a good weight 
upon it1 and do not remove the covering 
till the meat is cold4 ,if the collar is
 to be more like brawn1 salt it longer1 

add a larger proportion of saltpetre1   
and put in also some pieces of lean     
pork4 ,then cover it with cow heel to   
make it look like the horn4 ,this may be
 kept in a pickle of boiled salt and    
water1 or out of pickle with vinegar3 it
 will be found a very convenient article
 to have in the house4 ,if likely to    
spoil1 slice and fry it1 either with or 
without batter4   ,,pig ,,sauce4 ,take a
 tea-spoonful of white gravy1 a small   
piece of anchovy1 with the gravy from   
the roasting of the pig1 and mix the    
brains with it when chopped4 ,add a     
quarter of a pound of butter1 a little  
flour to thicken it1 a slice of lemon1  
and a little salt4 ,shake it over the   
fire1 and put it hot into the dish4     
,good sauce may also be made by putting 
some of the bread and sage1 which has   
been roasted in the pig1 into good beef 
gravy1 and adding the brains to it4     
,,pilau4 ,stew a pound of rice in white 
gravy till it is tender4 ,half boil a   
well grown fowl1 then lay it into a     

baking dish with some pepper and salt   
strewed over it4 ,lay truffles1 morels1 
mushrooms1 hard eggs1 or forcemeat      
balls1 any or all of them round it at   
pleasure2 put a little gravy into the   
dish1 and spread the rice over the whole
 like a paste4 ,bake it gently1 till the
 fowl is done enough4 ,if it seem dry1  
cut a hole carefully at the top1 and    
pour in some white gravy1 made pretty   
warm1 before it is sent to table4       
,partridges or pheasants are very nice1 
dressed the same way4   ,,pilchard      
,,pie4 ,soak two or three salted        
pilchards for some hours1 the day before
 they are to be dressed4 ,clean and skin
 the white part of some large leeks1    
scald them in milk and water1 and put   
them in layers into a dish1 with the    
pilchards4 ,cover the whole with a good 
plain crust4 ,when the pie is taken out 
of the oven1 lift up the side crust with
 a knife1 and empty out all the liquor3 
then pour in half a pint of scalded     
cream4   ,,pile ,,ointment4 ,cut some   

green shoots of elder early in the      
spring1 clear away the bark1 and put two
 good handfuls into a quart of thick    
cream4 ,boil it till it comes to an     
ointment1 and as it rises take it off   
with a spoon1 and be careful to prevent 
its burning4 ,strain the ointment       
through a fine cloth1 and keep it for   
use4   ,,piles4 ,if this complaint be   
occasioned by costiveness1 proper       
attention must be paid to that          
circumstance2 but if it originate from  
weakness1 strong purgatives must be     
avoided4 ,the part affected should be   
bathed twice a day with a sponge dipped 
in cold water1 and the bowels regulated 
by the mildest laxatives4 ,an electuary1
 consisting of one ounce of sulphur1 and
 half an ounce of cream of tartar1 mixed
 with a sufficient quantity of treacle1 
may be taken three or four times a day4 
,the patient would also find relief by  
sitting over the steam of warm water4 ,a
 useful liniment for this disorder may  
be made of two ounces of emollient      

ointment1 and half an ounce of laudanum4
 ,mix them with the yolk of an egg1 and 
work them well together4   ,,pills4     
,opening pills may be made of two drams 
of ,castile soap1 and two drams of      
succotrine aloes1 mixed with a          
sufficient quantity of common syrup4 ,or
 when aloes will not agree with the     
patient1 take two drams of the extract  
of jalap1 two drams of vitriolated      
tartar1 and as much syrup of ginger as  
will form them of a proper consistence  
for pills4 ,four or five of these pills 
will generally prove a sufficient purge2
 and for keeping the body gently open1  
one may be taken night and              
morning4--,composing pills may consist  
of ten grains of purified opium1 and    
half a dram of ,castile soap1 beaten    
together1 and formed into twenty parts4 
,when a quieting draught will not sit   
upon the stomach1 one or two of these   
pills may be taken to great             
advantage4--,pills for the jaundice may 
be made of one dram each of ,castile    

soap1 succotrine aloes1 and rhubarb1    
mixed up with a sufficient quantity of  
syrup4 ,five or six of these pills taken
 twice a day1 more or less1 to keep the 
body open1 with the assistance of a     
proper diet1 will often effect a cure4  
,,pipers4 ,boil or bake them with a     
pudding well seasoned4 ,if baked1 put a 
large cup of rich broth into the dish2  
and when done1 boil up together for     
sauce1 the broth1 some essence of       
anchovy1 and a squeeze of lemon4        
,,pippin ,,pudding4 ,coddle six pippins 
in vine leaves covered with water1 very 
gently1 that the inside may be done     
without breaking the skins4 ,when soft1 
take off the skin1 and with a tea-spoon 
take the pulp from the core4 ,press it  
through a cullender1 add two spoonfuls  
of orange-flower water1 three eggs      
beaten1 a glass of raisin wine1 a pint  
of scalding cream1 sugar and nutmeg to  
taste4 ,lay a thin puff paste at the    
bottom and sides of the dish2 shred some
 very thin lemon peel as fine as        

possible1 and put it into the dish2     
likewise lemon1 orange1 and citron1 in  
small slices1 but not so thin as to     
dissolve in the baking4   ,,pippin      
,,tarts4 ,pare two seville or china     
oranges quite thin1 boil the peel tender
 and shred it fine4 ,pare and core      
twenty pippins1 put them in a stewpan1  
with as little water as possible4 ,when 
half done1 add half a pound of sugar1   
the orange peel and juice1 and boil all 
together till it is pretty thick4 ,when 
cold1 put it in a shallow dish1 or      
pattipans lined with paste1 to turn out1
 and be eaten cold4   ,,pistachio       
,,cream4 ,blanch four ounces of         
pistachio nuts1 beat them fine with a   
little rose-water1 and add the paste to 
a pint of cream4 ,sweeten it1 let it    
just boil1 and then put it into glasses4
   ,,pistachio ,,tart4 ,shell and peel  
half a pound of pistachio nuts1 beat    
them very fine in a marble mortar1 and  
work into them a piece of fresh butter4 
,add to this a quarter of a pint of     

cream1 or of the juice of beet leaves1  
extracted by pounding them in a marble  
mortar1 and then draining off the juice 
through a piece of muslin4 ,grate in two
 macarones1 add the yolks of two eggs1 a
 little salt1 and sugar to the taste4   
,bake it lightly with a puff crust under
 it1 and some little ornaments on the   
top4 ,sift some fine sugar over1 before 
it is sent to table4   ,,plaice4 ,the   
following is an excellent way of        
dressing a large plaice1 especially if  
there be a roe4 ,sprinkle it with salt1 
and keep it twenty four hours4 ,then    
wash1 and wipe it dry1 smear it over    
with egg1 and cover it with crumbs of   
bread4 ,boil up some lard or fine       
dripping1 with two large spoonfuls of   
vinegar2 lay in the fish1 and fry it of 
a fine colour4 ,drain off the fat1 serve
 it with fried parsley laid round1 and  
anchovy sauce4 ,the fish may be dipped  
in vinegar1 instead of putting vinegar  
in the pan4   ,,plain ,,bread ,,pudding4
 ,prepare five ounces of bread crumbs1  

put them in a basin1 pour three quarters
 of a pint of boiling milk over them1   
put a plate over the top to keep in the 
steam1 and let it stand twenty minutes4 
,then beat it up quite smooth1 with two 
ounces of sugar1 and a little nutmeg4   
,break four eggs on a plate1 leaving out
 one white1 beat them well1 and add them
 to the pudding4 ,stir it all well      
together1 put it into a mould that has  
been well buttered and floured1 tie a   
cloth tight over it1 and boil it an     
hour4   ,,plain ,,cheesecakes4 ,three   
quarters of a pound of cheese curd1 and 
a quarter of a pound of butter1 beat    
together in a mortar4 ,add a quarter of 
a pound of fine bread soaked in milk1   
three eggs1 six ounces of currants well 
washed and picked1 sugar to the taste1 a
 little candied orange peel1 and a      
little sack4 ,bake them in a puff crust 
in a quick oven4   ,,plain ,,fritters4  
,grate a fine penny loaf into a pint of 
milk1 beat it smooth1 add the yolks of  
five eggs1 three ounces of fine sugar1  

and a little nutmeg4 ,fry them in hog's 
lard1 and serve them up with melted     
butter and sugar4   ,,plain ,,peas      
,,soup4 ,the receipts too generally     
given for peas are so much crowded with 
ingredients1 that they entirely         
overpower the flavour of the peas4      
,nothing more is necessary to plain good
 soup1 than a quart of split peas1 two  
heads of celery1 and an onion4 ,boil all
 together in three quarts of broth or   
soft water2 let them simmer gently on a 
trivet over a slow fire for three hours1
 and keep them stirring1 to prevent     
burning at the bottom of the kettle4 ,if
 the water boils away1 and the soup gets
 too thick1 add some boiling water to   
it4 ,when the peas are well softened1   
work them through a coarse sieve1 and   
then through a tammis4 ,wash out the    
stewpan1 return the soup into it1 and   
give it a boil up2 take off any scum    
that rises1 and the soup is ready4      
,prepare some fried bread and dried     
mint1 and send them up with it on two   

side dishes4 ,this is an excellent      
family soup1 produced with very little  
trouble or expense1 the two quarts not  
exceeding the charge of one shilling4   
,half a dram of bruised celery seed1 and
 a little sugar1 added just before      
finishing the soup1 will give it as much
 flavour as two heads of the fresh      
vegetable4   ,,plain ,,rice ,,pudding4  
,wash and pick some rice1 scatter among 
it some pimento finely powdered1 but not
 too much4 ,tie up the rice in a cloth1 
and leave plenty of room for it to      
swell4 ,boil it in a good quantity of   
water for an hour or two1 and serve it  
with butter and sugar1 or milk4 ,lemon  
peel may be added to the pudding1 but it
 is very good without spice1 and may be 
eaten with butter and salt4             
,,planting4 ,in rendering swampy ground 
useful1 nothing is so well adapted as   
planting it with birch or alder1 which  
grows spontaneously on bogs and swamps1 
a kind of soil which otherwise would    
produce nothing but weeds and rushes4   

,the wood of the alder is particularly  
useful for all kinds of machinery1 for  
pipes1 drains1 and pump trees1 as it    
possesses the peculiar quality of       
resisting injury from wet and weather4  
,the bark is also highly valuable to    
black dyers1 who purchase it at a good  
price2 and it is much to be lamented    
that the properties of this useful tree 
are not duly appreciated4               
,,plantations4 ,young plantations are   
liable to great injury1 by being barked 
in the winter season4 ,to prevent this1 
take a quantity of grease1 scent it with
 a little tar1 and mix them well        
together4 ,brush it round the stems of  
young trees1 as high at least as hares  
and rabbits can reach1 and it will      
effectually prevent their being barked  
by these animals4 ,tar must not be used 
alone1 for when exposed to the sun and  
air1 it becomes hard and binding1 and   
hinders the growth of the plantation4   
,grease will not have this effect1 and  
the scent of the tar is highly obnoxious

 to hares and rabbits4   ,,plasters4    
,common plaster is made of six pints of 
olive oil1 and two pounds and a half of 
litharge finely powdered4 ,a smaller    
quantity may of course be made of equal 
proportions4 ,boil them together over a 
gentle fire1 in about a gallon of water1
 and keep the ingredients constantly    
stirring4 ,after they have boiled about 
three hours1 a little of the salve may  
be taken out1 and put into cold water4  
,when of a proper consistence1 the whole
 may be suffered to cool1 and the water 
pressed out of it with the hands4 ,this 
will serve as a basis for other         
plasters1 and is generally applied in   
slight wounds and excoriations of the   
skin4 ,it keeps the part warm and       
supple1 and defends it from the air1    
which is all that is necessary in such  
cases4--,adhesive plaster1 which is     
principally used for keeping on other   
dressings1 consists of half a pound of  
common plaster1 and a quarter of a pound
 of ,burgundy pitch melted              

together4--,anodyne plaster is as       
follows4 ,melt an ounce of the adhesive1
 and when cooling1 mix with it a dram of
 powdered opium1 and the same of        
camphor1 previously rubbing with a      
little oil4 ,this plaster generally     
gives ease in acute pains1 especially of
 the nervous kind4--,blistering plaster 
is made in a variety of ways1 but seldom
 of a proper consistence4 ,when         
compounded of oils1 and other greasy    
substances1 its effects are lessened1   
and it is apt to run1 while pitch and   
rosin render it hard and inconvenient4  
,the following will be found the best   
method4 ,take six ounces of venice      
turpentine1 two ounces of yellow wax1   
three ounces of spanish flies finely    
powdered1 and one ounce of the flour of 
mustard4 ,melt the wax1 and while it is 
warm1 add the turpentine to it1 taking  
care not to evaporate it by too much    
heat4 ,after the turpentine and wax are 
sufficiently incorporated1 sprinkle in  
the powders1 and stir the mass till it  

is cold4 ,when the blistering plaster is
 not at hand1 mix with any soft ointment
 a sufficient quantity of powdered      
flies1 or form them into a plaster with 
flour and vinegar4   ,,plate4 ,the best 
way to clean plate1 is to boil an ounce 
of prepared hartshorn powder in a quart 
of water2 and while on the fire1 put in 
as much plate as the vessel will hold4  
,let it boil a little1 then take it out1
 drain it over the saucepan1 and dry it 
before the fire4 ,put in more1 and serve
 it the same1 till all is done4 ,then   
soak some clean rags in the water1 and  
when dry they will serve to clean the   
plate4 ,cloths thus saturated with      
hartshorn powder1 are also the best     
things for cleaning brass locks1 and the
 finger plates of doors4 ,when the plate
 is quite dry1 it must be rubbed bright 
with soft leather4 ,in many plate       
powders there is a mixture of           
quicksilver1 which is very injurious2   
and among other disadvantages1 it makes 
silver so brittle that it will break    

with a fall4 ,in common cases1          
whitening1 properly purified from sand1 
applied wet1 and rubbed till dry1 is one
 of the cheapest and best of all plate  
powders4   ,,plating ,,of ,,glass4 ,pour
 some mercury on a tin foil1 smoothly   
laid on a flat table1 and rub it gently 
with a hare's foot4 ,it soon unites     
itself to the tin1 which then becomes   
very splendid1 or is what they call     
quickened4 ,a plate of glass is then    
cautiously1 passed upon the tin leaf1 in
 such a manner as to sweep off the      
redundant mercury1 which is not         
incorporated with the tin4 ,leaden      
weights are then to be placed on the    
glass2 and in a little time the         
quicksilvered tin foil adheres1 so      
firmly to the glass1 that the weights   
may be removed without any danger of its
 falling off4 ,the glass thus coated is 
a common looking-glass4 ,about two      
ounces of mercury are sufficient for    
covering three square feet of glass4    
,,plovers4 ,in purchasing plovers1      

choose those that feel hard at the vent1
 which shows they are fat4 ,in other    
respects1 choose them by the same marks 
as other fowl4 ,when stale1 the feet are
 harsh and dry4 ,they will keep a long  
time4 ,there are three sorts of these   
birds1 the grey1 the green1 and the     
bastard plover1 or lapwing4 ,green      
plovers are roasted in the same way as  
snipes and woodcocks1 without drawing1  
and are served on toast4 ,the grey ones 
may be roasted1 or stewed with gravy1   
herbs1 and spice4   ,,plovers' ,,eggs4  
,boil them ten minutes1 and serve them  
either hot or cold on a napkin4 ,these  
make a nice and fashionable dish4       
,,plum ,,cake4 ,this is such a favourite
 article in most families1 and is made  
in so many different ways1 that it will 
be necessary to give a variety of       
receipts1 in order that a selection may 
be made agreeably to the taste of the   
reader1 or the quality of the article to
 be preferred4--,for a good common plum 
cake1 mix five ounces of butter in three

 pounds of fine dry flour1 and five     
ounces of the best moist sugar4 ,add six
 ounces of currants1 washed and dried1  
and some pimento finely powdered4 ,put  
three spoonfuls of yeast into a pint of 
new milk warmed1 and mix it with the    
above into a light dough4--,a cake of a 
better sort4 ,mix thoroughly a quarter  
of a peck of fine flour well dried1 with
 a pound of dry and sifted loaf sugar1  
three pounds of currants washed and very
 dry1 half a pound of raisins stoned and
 chopped1 a quarter of an ounce of mace 
and cloves1 twenty peppercorns1 a grated
 nutmeg1 the peel of a lemon cut as fine
 as possible1 and half a pound of       
almonds blanched and beaten with        
orange-flower water4 ,melt two pounds of
 butter in a pint and a quarter of      
cream1 but not too hot2 add a pint of   
sweet wine1 a glass of brandy1 the      
whites and yolks of twelve eggs beaten  
apart1 and half a pint of good yeast4   
,strain this liquid by degrees into the 
dry ingredients1 beating them together a

 full hour2 then butter the hoop or pan1
 and bake it4 ,when the batter is put   
into the pan1 throw in plenty of citron1
 lemon1 and orange candy4 ,if the cake  
is to be iced1 take half a pound of     
double refined sugar sifted1 and put a  
little with the white of an egg2 beat it
 well1 and by degrees pour in the       
remainder4 ,it must be whisked nearly an
 hour1 with the addition of a little    
orange-flower water1 but not too much4  
,when the cake is done1 pour the iceing 
over it1 and return it to the oven for  
fifteen minutes4 ,but if the oven be    
quite warm1 keep it near the mouth1 and 
the door open1 lest the colour be       
spoiled4--,another4 ,dried flour1       
currants washed and picked1 four pounds2
 sugar pounded and sifted1 a pound and a
 half2 six orange1 lemon1 and citron    
peels1 cut in slices4 ,these are to be  
mixed together4 ,beat ten eggs1 yolks   
and whites separately4 ,melt a pound and
 a half of butter in a pint of cream2   
when cold1 put to it half a pint of     

yeast1 near half a pint of sweet wine1  
and the eggs4 ,then strain the liquid to
 the dry ingredients1 beat them well1   
and add of cloves1 mace1 cinnamon1 and  
nutmeg1 half an ounce each4 ,butter the 
pan1 and put it into a quick oven4      
,three hours will bake it4--,another4   
,mix with a pound of well-dried flour1 a
 pound of loaf sugar1 and the eighth of 
an ounce of mace1 well beaten4 ,beat up 
five eggs with half the whites1 a gill  
of rose water1 and a quarter of a pint  
of yeast1 and strain them4 ,melt half a 
pound of butter in a quarter of a pint  
of cream1 and when cool1 mix all        
together4 ,beat up the batter with a    
light hand1 and set it to rise half an  
hour4 ,before it is put into the oven1  
mix in a pound and a half of currants1  
well washed and dried1 and bake it an   
hour and a quarter4--,for a rich cake1  
take three pounds of well-dried flour1  
three pounds of fresh butter1 a pound   
and a half of fine sugar dried and      
sifted1 five pounds of currants         

carefully cleaned and dried1 twenty-four
 eggs1 three grated nutmegs1 a little   
pounded mace and cloves1 half a pound of
 almonds1 a glass of sack1 and a pound  
of citron or orange peel4 ,pound the    
almonds in rose water1 work up the      
butter to a thin cream1 put in the      
sugar1 and work it well2 then the yolks 
of the eggs1 the spices1 the almonds1   
and orange peel4 ,beat the whites of the
 eggs to a froth1 and put them into the 
batter as it rises4 ,keep working it    
with the hand till the oven is ready1   
and the scorching subsided2 put it into 
a hoop1 but not full1 and two hours will
 bake it4 ,the almonds should be        
blanched in cold water4 ,this will make 
a large rich plum cake4--,a small common
 cake may be made of a pound of dough1 a
 quarter of a pound of butter1 two eggs1
 a quarter of a pound of lump sugar1 a  
quarter of a pound of currants1 and a   
little nutmeg4--,another4 ,take a pound 
and a half of fine white dough1 roll    
into it a pound of butter1 as for pie   

crust1 and set it by the fire4 ,beat up 
the yolks of four eggs1 with half a     
pound of fine powdered sugar2 pour it   
upon the mass1 and work it well by the  
fire4 ,add half a pound of currants1    
well picked and washed1 and send it to  
the oven4 ,half the quantity of sugar1  
eggs1 and butter1 will make a very      
pleasant cake4--,another4 ,a pound and a
 half of well-dried flour1 a pound of   
butter1 a pound of sugar1 and a pound of
 currants1 picked and washed4 ,beat up  
eight eggs1 warm the butter1 mix all    
together1 and beat it up for an         
hour4--,for little plum cakes1 intended 
to keep for some time1 dry a pound of   
fine flour1 and mix it with six ounces  
of finely pounded sugar4 ,beat six      
ounces of butter to a cream1 and add to 
three eggs well beaten1 half a pound of 
currants nicely washed and dried1       
together with the sugar and flour4 ,beat
 all for some time1 then dredge some    
flour on tin plates1 and drop the batter
 on them the size of a walnut4 ,if      

properly mixed1 it will be a stiff      
paste4 ,bake in a brisk oven4 ,to make a
 rich plum cake1 take four pounds of    
flour well dried1 mix with it a pound   
and a half of fine sugar powdered1 a    
grated nutmeg1 and an ounce of mace     
pounded fine4 ,when they are well mixed1
 make a hole in the middle1 and pour in 
fifteen eggs1 but seven whites1 well    
beaten1 with a pint of good yeast1 half 
a quarter of a pint of orange-flower    
water1 and the same quantity of sack1 or
 any other rich sweet wine4 ,then melt  
two pounds and a half of butter in a    
pint and a half of cream2 and when it is
 about the warmth of new milk1 pour it  
into the middle of the batter4 ,throw a 
little of the flour over the liquids1   
but do not mix the whole together till  
it is ready to go into the oven4 ,let it
 stand before the fire an hour to rise1 
laying a cloth over it2 then have ready 
six pounds of currants well washed1     
picked1 and dried2 a pound of citron and
 a pound of orange peel sliced1 with a  

pound of blanched almonds1 half cut in  
slices lengthways1 and half finely      
pounded4 ,mix all well together1 butter 
the tin well1 and bake it two hours and 
a half4 ,this will make a large         
cake4--,another1 not quite so rich4     
,three pounds of flour well dried1 half 
a pound of sugar1 and half an ounce of  
spice1 nutmeg1 mace1 and cinnamon1 well 
pounded4 ,add ten eggs1 but only half   
the whites1 beaten with a pint of good  
yeast4 ,melt a pound of butter in a pint
 of cream1 add it to the yeast1 and let 
it stand an hour to rise before the     
fire4 ,then add three pounds of currants
 well washed1 picked and dried4 ,butter 
the tin1 and bake it an hour4--,a common
 plum cake is made of three pounds and a
 half of flour1 half a pound of sugar1 a
 grated nutmeg1 eight eggs1 a glass of  
brandy1 half a pint of yeast1 a pound of
 butter melted in a pint and half of    
milk1 put lukewarm to the other         
ingredients4 ,let it rise an hour before
 the fire1 then mix it well together1   

add two pounds of currants carefully    
cleaned1 butter the tin1 and bake it4   
,,plum ,,jam4 ,cut some ripe plums to   
pieces1 put them into a preserving pan1 
bruise them with a spoon1 warm them over
 the fire till they are soft1 and press 
them through a cullender4 ,boil the jam 
an hour1 stir it well1 add six ounces of
 fine powdered sugar to every pound of  
jam1 and take it off the fire to mix it4
 ,then heat it ten minutes1 put it into 
jars1 and sift some fine sugar over it4 
,,plum ,,pudding4 ,take six ounces of   
suet chopped fine1 six ounces of malaga 
raisins stoned1 eight ounces of currants
 nicely washed and picked1 three ounces 
of bread crumbs1 three ounces of flour1 
and three eggs4 ,add the sixth part of a
 grated nutmeg1 a small blade of mace1  
the same quantity of cinnamon1 pounded  
as fine as possible2 half a tea-spoonful
 of salt1 nearly half a pint of milk1   
four ounces of sugar1 an ounce of       
candied lemon1 and half an ounce of     
citron4 ,beat the eggs and spice well   

together1 mix the milk with them by     
degrees1 and then the rest of the       
ingredients4 ,dip a fine close linen    
cloth into boiling water1 and put it in 
a hair sieve1 flour it a little1 and tie
 the pudding up close4 ,put it into a   
saucepan containing six quarts of       
boiling water2 keep a kettle of boiling 
water near it1 to fill up the pot as it 
wastes1 and keep it boiling six hours4  
,if the water ceases to boil1 the       
pudding will become heavy1 and be       
spoiled4 ,plum puddings are best when   
mixed an hour or two before they are    
boiled1 as the various ingredients by   
that means incorporate1 and the whole   
becomes richer and fuller of flavour1   
especially if the various ingredients be
 thoroughly well stirred together4 ,a   
table-spoonful of treacle will give the 
pudding a rich brown colour4--,another4 
,beat up the yolks and whites of three  
eggs1 strain them through a sieve1      
gradually add to them a quarter of a    
pint of milk1 and stir it well together4

 ,rub in a mortar two ounces of moist   
sugar1 with as much grated nutmeg as    
will lie on a six-pence1 and stir these 
into the eggs and milk4 ,then put in    
four ounces of flour1 and beat it into a
 smooth batter2 by degrees stir into it 
seven ounces of suet1 minced as fine as 
possible1 and three ounces of bread     
crumbs4 ,mix all thoroughly together1 at
 least half an hour before the pudding  
is put into the pot4 ,put it into an    
earthenware pudding mould1 well         
buttered1 tie a pudding cloth tight over
 it1 put it into boiling water1 and boil
 it three hours4 ,half a pound of       
raisins cut in halves1 and added to the 
above1 will make a most admirable plum  
pudding4 ,this pudding may also be      
baked1 or put under roast meat1 like a  
,yorkshire pudding4 ,in the latter case1
 half a pint more milk must be added1   
and the batter should be an inch and a  
quarter in thickness4 ,it will take full
 two hours1 and require careful         
watching2 for if the top get burned1 an 

unpleasant flavour will pervade the     
whole pudding4 ,or butter some saucers1 
and fill them with batter2 in a dutch   
oven they will bake in about an         
hour4--,another4 ,to three quarters of a
 pound of flour1 add the same weight of 
stoned raisins1 half a pound of suet or 
marrow1 cut small1 a pint of milk1 two  
eggs1 three spoonfuls of moist sugar1   
and a little salt4 ,boil the pudding    
five hours4--,to make a small rich plum 
pudding1 take three quarters of a pound 
of suet finely shred1 half a pound of   
stoned raisins a little chopped1 three  
spoonfuls of flour1 three spoonfuls of  
moist sugar1 a little salt and nutmeg1  
three yolks of eggs1 and two whites4    
,boil the pudding four hours in a basin 
of tin mould1 well buttered4 ,serve it  
up with melted butter1 white wine and   
sugar1 poured over it4--,for a large    
rich pudding1 take three pounds of suet 
chopped small1 a pound and a half of    
raisins stoned and chopped1 a pound and 
a half of currants1 three pounds of     

flour1 sixteen eggs1 and a quart of     
milk4 ,boil it in a cloth seven hours4  
,if for baking1 put in only a pint of   
milk1 with two additional eggs1 and an  
hour and a half will bake it4--,a plum  
pudding without eggs may be made of     
three quarters of a pound of flour1     
three quarters of a pound of suet       
chopped fine1 three quarters of a pound 
of stoned raisins1 three quarters of a  
pound of currants well washed and dried1
 a tea-spoonful of ground ginger1 and   
rather more of salt4 ,stir all well     
together1 and add as little milk as will
 just mix it up quite stiff4 ,boil the  
pudding four hours in a buttered        
basin4--,another4 ,the same proportions 
of flour and suet1 and half the quantity
 of fruit1 with spice1 lemon1 a glass of
 white wine1 an egg and milk1 will make 
an excellent pudding1 but it must be    
well boiled4   ,,poached ,,eggs4 ,set a 
stewpan of water on the fire2 when      
boiling1 slip an egg1 previously broken 
into a cup1 into the water4 ,when the   

white looks done enough1 slide an       
egg-slice under the egg1 and lay it on  
toast and butter1 or boiled spinach4 ,as
 soon as done enough1 serve them up hot4
 ,if the eggs be not fresh laid1 they   
will not poach well1 nor without        
breaking4 ,trim the ragged parts of the 
whites1 and make them look round4       
,,poison4 ,whenever a quantity of       
arsenic has been swallowed1 by design or
 mistake1 its effects may be            
counteracted by immediately drinking    
plenty of milk4 ,the patient should     
afterwards take a dram of the liver of  
sulphur1 in a pint of warm water1 a     
little at a time as he can bear it2 or  
he may substitute some soap water1 a    
quantity of common ink1 or any other    
acid1 if other things cannot be readily 
procured4--,to obviate the ill effects  
of opium1 taken either in a liquid or   
solid form1 emetics should be given as  
speedily as possible4 ,these should     
consist of an ounce each of oxymel      
squills and spearmint water1 and half a 

scruple of ipecacuanha1 accompanied with
 frequent draughts of water gruel to    
assist the operation4--,those poisons   
which may be called culinary1 are       
generally the most destructive1 because 
the least suspected2 no vessels         
therefore made of copper or brass should
 be used in cooking4 ,in cases where the
 poison of virdigris has been recently  
swallowed1 emetics should first be      
given1 and then the patient should drink
 abundance of cold water4--,if any one  
has eaten of the deadly nightshade1 he  
should take an emetic as soon as        
possible1 and drink a pint of vinegar or
 lemon juice in an equal quantity of    
water1 a little at a time2 and as sleep 
would prove fatal1 he should keep       
walking about to prevent it4--,for the  
bite of the mad dog1 or other venomous  
animals1 nothing is to be depended on   
for a cure but immediately cutting out  
the bitten part with a lancet1 or       
burning it out with a red-hot iron4--,to
 prevent the baneful effects of burning 

charcoal1 set an open vessel of boiling 
water upon the pan containing the       
charcoal1 and keep it boiling4 ,the     
steam arising from the water will       
counteract the effects of the charcoal4 
,painters1 glaziers1 and other          
artificers1 should be careful to avoid  
the poisonous effects of lead1 by       
washing their hands and face clean      
before meals1 and by never eating in the
 place where they work1 nor suffering   
any food or drink to remain exposed to  
the fumes or dust of the metal4 ,every  
business of this sort should be         
performed as far as possible with gloves
 on the hands1 to prevent the metal from
 working into the pores of the skin1    
which is highly injurious1 and lead     
should never be touched when it is hot4 
,,poivrade ,,sauce4 ,pick the skins of  
twelve shalots1 chop them small1 mix    
with them a table-spoonful of veal      
gravy1 a gill and a half of vinegar1    
half an anchovy pressed through a fine  
sieve1 and a little salt and cayenne4   

,if it is to be eaten with hot game1    
serve it up boiling3 if with cold1 the  
sauce is to be cold likewise4--,another 
way4 ,put a piece of butter the size of 
half an egg into a saucepan1 with two or
 three sliced onions1 some of the red   
outward part1 of carrots1 and of the    
part answering to it of parsnip1 a clove
 of garlic1 two shalots1 two cloves1 a  
bay leaf1 with basil and thyme4 ,shake  
the whole over the fire till it begins  
to colour1 then add a good pinch of     
flour1 a glass of red wine1 a glass of  
water1 and a spoonful of vinegar4 ,boil 
it half an hour1 take off the fat1 pass 
the sauce through a tammis1 add some    
salt and pepper1 and use it with any    
thing that requires a relishing sauce4  
,,polished ,,stoves4 ,steel or polished 
stoves may be well cleaned in a few     
minutes1 by using a piece of fine-corned
 emery stone1 and afterwards polishing  
with flour of emery or rottenstone4 ,if 
stoves or fire irons have acquired any  
rust1 pound some glass to fine powder2  

and having nailed some strong woollen   
cloth upon a board1 lay upon it a thick 
coat of gum water1 and sift the powdered
 glass upon it1 and let it dry4 ,this   
may be repeated as often as is necessary
 to form a sharp surface1 and with this 
the rust may easily be rubbed off2 but  
care must be taken to have the glass    
finely powdered1 and the gum well dried1
 or the polish on the irons will be     
injured4 ,fire arms1 or similar         
articles1 may be kept clean for several 
months1 if rubbed with a mixture        
consisting of one ounce of camphor      
dissolved in two pounds of hog's lard1  
boiled and skimmed1 and coloured with a 
little black lead4 ,the mixture should  
be left on twenty four hours to dry1 and
 then rubbed off with a linen cloth4    
,,pomade ,,divine4 ,clear a pound and a 
half of beef marrow from the strings and
 bone1 put it into an earthen pan of    
fresh water from the spring1 and change 
the water night and morning for ten     
days4 ,then steep it in rose water      

twenty four hours1 and drain it in a    
cloth till quite dry4 ,take an ounce of 
each of the following articles1 namely1 
storax1 gum benjamin1 odoriferous       
cypress powder1 or of florence2 half an 
ounce of cinnamon1 two drams of cloves1 
and two drams of nutmeg1 all finely     
powdered4 ,mix them with the marrow     
above prepared1 and put all the         
ingredients into a pewter pot that holds
 three quarts4 ,make a paste of flour   
and the white of an egg1 and lay it upon
 a piece of rag4 ,over that must be     
another piece of linen1 to cover the top
 of the pot very close1 that none of the
 steam may evaporate4 ,set the pot into 
a large copper pot of water1 observing  
to keep it steady1 that it may not reach
 to the covering of the pot that holds  
the marrow4 ,as the water shrinks add   
more1 boiling hot1 for it must boil     
incessantly for four hours4 ,strain the 
ointment through a linen cloth into     
small pots1 and cover them when cold4   
,do not touch it with any thing but     

silver1 and it will keep many years4 ,a 
fine pomatum may also be made by putting
 half a pound of fresh marrow prepared  
as above1 and two ounces of fresh hog's 
lard1 on the ingredients2 and then      
observing the same process as above4    
,,pomatum4 ,to make soft pomatum1 beat  
half a pound of unsalted fresh lard in  
common water1 then soak and beat in two 
different rose-waters4 ,drain it1 and   
beat it1 with two spoonfuls of brandy4  
,let it drain from this1 then add some  
essence of lemon1 and keep it in small  
pots4 ,or soak half a pound of clear    
beef marrow1 and a pound of unsalted    
fresh lard1 in water two of three days1 
changing and beating it every day4 ,put 
it into a sieve2 and when dry1 into a   
jar1 and the jar1 into a saucepan of    
water4 ,when melted1 pour it into a     
bason1 and beat it with two spoonfuls of
 brandy4 ,drain off the brandy1 and add 
essence of lemon1 bergamot1 or any other
 scent that is preferred4--,for hard    
pomatum1 prepare as before equal        

quantities of beef marrow and mutton    
suet1 using the brandy to preserve it1  
and adding the scent4 ,then pour it into
 moulds1 or phials1 of the size intended
 for the rolls4 ,when cold break the    
bottles1 clear away the glass carefully1
 and put paper round the balls4         
,,ponds4 ,stagnant or running water is  
often infected with weeds1 which become 
troublesome and injurious to the        
occupier1 but which might easily be     
prevented by suffering geese1 or        
particularly swans1 to feed upon the    
surface4 ,these water fowls1 by nibbling
 the young shoots as fast as they arise1
 will prevent their growth and          
appearance on the surface of the water1 
and all the expense which might         
otherwise be incurred in clearing them  
away4   ,,poor ,,man',s ,,sauce4 ,pick a
 handful of parsley leaves from the     
stalks1 mince them very fine1 and strew 
over a little salt4 ,shred fine half a  
dozen young green onions1 add these to  
the parsley1 and put them into a sauce  

boat1 with three table-spoonfuls of oil1
 and five of vinegar4 ,add some ground  
black pepper and salt1 stir them        
together1 and it is ready4 ,pickled     
,french beans or gherkins cut fine1 may 
be added1 or a little grated            
horseradish4 ,this sauce is much        
esteemed in ,france1 where people of    
taste1 weary of rich dishes1            
occasionally order the fare of the      
peasant4   ,,pork4 ,this is a strong fat
 meat1 and unless very nicely fed1 it is
 fit only for hard working people4      
,young pigs1 like lamb and veal1 are fat
 and luscious1 but afford very little   
nutriment4 ,pork fed by butchers1 or at 
distilleries1 is very inferior1 and     
scarcely wholesome2 it is fat and       
spongy1 and utterly unfit for curing4   
,dairy fed pork is the best4 ,to judge  
of pork1 pinch the lean2 and if young   
and good1 it will easily part4 ,if the  
rind is tough1 thick1 and cannot easily 
be impressed with the finger1 it is old4
 ,a thin rind denotes a good quality in 

general4 ,when fresh1 the meat will be  
smooth and cool3 if clammy1 it is       
tainted4 ,what is called in some places 
measly pork1 is very unwholesome2 and   
may be known by the fat being full of   
kernels1 which in good pork is never the
 case4 ,bacon hogs and porkers are      
differently cut up4 ,hogs are kept to a 
larger size2 the chine or backbone is   
cut down on each side1 the whole length1
 and is a prime part either boiled or   
roasted4 ,the sides of the hog are made 
into bacon1 and the inside is cut out   
with very little meat to the bone4 ,on  
each side there is a large sparerib1    
which is usually divided into two1 a    
sweet bone and a blade bone4 ,the bacon 
is the whole outside1 and contains a    
fore leg and a ham2 the last of these is
 the hind leg1 but if left with the     
bacon it is called a gammon4 ,hog's lard
 is the inner fat of the bacon hog1     
melted down4 ,pickled pork is made of   
the flesh of the hog1 but more          
frequently of smaller and younger meat4 

,porkers are not so large as hogs1 and  
are generally divided into four         
quarters4 ,the fore quarter has the     
spring or fore leg1 the fore loin or    
neck1 the sparerib1 and the griskin4    
,the hind quarter has the leg and the   
loin4 ,pig's feet and ears make various 
good dishes1 and should be cut off      
before the legs and cheeks are cured4   
,the bacon hog is sometimes scalded1 to 
take off the hair1 and sometimes singed4
 ,the porker is always scalded4   ,,pork
 ,,chops4 ,cut the chops nearly half an 
inch thick1 trim them neatly1 and beat  
them flat4 ,put a piece of butter into  
the fryingpan2 as soon as it is hot1 put
 in the chops1 turn them often1 and they
 will be nicely browned in fifteen      
minutes4 ,take one upon a plate and try 
it2 if done1 season it with a little    
finely minced onion1 powdered sage1     
pepper and salt4 ,or prepare some sweet 
herbs1 sage and onion chopped fine1 and 
put them into a stewpan with a bit of   
butter4 ,give them one fry1 beat two    

eggs on a plate with a little salt1 and 
the minced herbs1 and mix it all well   
together4 ,dip the chops in one at a    
time1 then cover them with bread crumbs1
 and fry them in hot lard or drippings1 
till they are of a light brown4 ,veal1  
lamb1 or mutton chops1 are very good    
dressed in the same manner4   ,,pork    
,,griskin4 ,as this joint is usually    
very hard1 the best way is to cover it  
with cold water1 and let it boil up4    
,then take it out1 rub it over with     
butter1 and set it before the fire in a 
,dutch oven2 a few minutes will do it4  
,,pork ,,jelly4 ,take a leg of well-fed 
pork1 just as cut up1 beat it1 and break
 the bone4 ,set it over a gentle fire1  
with three gallons of water1 and simmer 
it down to one4 ,stew with it half an   
ounce of mace1 and half an ounce of     
nutmegs1 and strain it through a fine   
sieve4 ,when cold1 take off the fat1 and
 flavour it with salt4 ,this jelly is   
reckoned a fine restorative in          
consumptive cases1 and nervous debility1

 a chocolate-cupful to be taken three   
times a day4   ,,pork ,,as ,,lamb4 ,to  
dress pork like lamb1 kill a young pig  
four or five months old1 cut up the     
fore-quarter for roasting as you do     
lamb1 and truss the shank close4 ,the   
other parts will make delicate pickled  
pork1 steaks1 or pies4   ,,pork ,,pies4 
,raise some boiled crust into a round or
 oval form1 and have ready the trimming 
and small bits of pork when a hog is    
killed4 ,if these be not sufficient1    
take the meat of a sweet bone4 ,beat it 
well with a rolling-pin1 season with    
pepper and salt1 and keep the fat and   
lean separate4 ,put it in layers1 quite 
up to the top2 lay on the lid1 cut the  
edge smooth round1 and pinch it         
together4 ,as the meat is very solid1 it
 must be baked in a slow soaking oven4  
,the pork may be put into a common dish1
 with a very plain crust1 and be quite  
as good4 ,observe to put no bone or     
water into pork pie3 the outside pieces 
will be hard1 unless they are cut small1

 and pressed close4 ,pork pies in a     
raised crust1 are intended to be eaten  
cold4   ,,pork ,,sauce4 ,take two ounces
 of the leaves of green sage1 an ounce  
of lemon peel thinly pared1 an ounce of 
minced shalot1 an ounce of salt1 half a 
dram of cayenne1 and half a dram of     
citric acid4 ,steep them for a fortnight
 in a pint of claret1 shake it often1   
and let it stand a day to settle4       
,decant the clear liquor1 and cork it up
 close4 ,when wanted1 mix a             
table-spoonful in a quarter of a pint of
 gravy1 or melted butter4 ,this will    
give a fine relish to roast pork1 or    
roast goose4   ,,pork ,,sausages4 ,chop 
fat and lean pork together1 season it   
with pepper1 salt1 and sage4 ,fill hogs'
 guts that have been thoroughly soaked  
and cleaned1 and tie up the ends        
carefully4 ,or the minced meat may be   
kept in a very small pan1 closely       
covered1 and so rolled and dusted with  
flour before it is fried4 ,serve them up
 with stewed red cabbage1 mashed        

potatoes1 or poached eggs4 ,the sausages
 should be pricked with a pin1 before   
they are boiled or fried1 or they will  
be liable to burst4   ,,pork ,,steaks4  
,cut them from a loin or neck1 and of   
middling thickness4 ,pepper and broil   
them1 and keep them turning4 ,when      
nearly done1 put on salt1 rub a bit of  
butter over1 and serve the moment they  
are taken off the fire1 a few at a time4
   ,,porker',s ,,head4 ,choose a fine   
young head of pork1 clean it well1 and  
put bread and sage as for pig4 ,sow it  
up tight1 roast it as a young pig1 on   
the hanging jack1 and serve it with the 
same kind of sauce4   ,,portable ,,soup4
 ,boil one or two knuckles of veal1 one 
or two shins of beef1 and three pounds  
of beef1 in as much water only as will  
cover them4 ,take the marrow out of the 
bones1 put in any kind of spice1 and    
three large onions4 ,when the meat is   
done to rags1 strain it off1 and set it 
in a very cold place4 ,take off the cake
 of fat1 which will do for common pie   

crusts1 and put the soup into a         
double-bottomed tin saucepan4 ,set it on
 a pretty quick fire1 but do not let it 
burn4 ,it must boil fast and uncovered1 
and be stirred constantly for eight     
hours4 ,put it into a pan1 and let it   
stand in a cold place a day2 then pour  
it into a round soup-dish1 and set the  
dish into a stewpan of boiling water on 
a stove1 and let it boil4 ,stir it now  
and then1 till the soup is thick and    
ropy2 then it is enough4 ,pour it into  
the little round part at the bottom of  
cups and basons turned upside down1 to  
form it into cakes2 and when cold1 turn 
them out on flannel to dry4 ,keep them  
in tin canisters2 and when to be used1  
dissolve them in boiling water4 ,the    
flavour of herbs may be added1 by first 
boiling and straining off the liquor1   
and melting the soup in it4 ,this       
preparation is convenient in travelling1
 or at sea1 where fresh meat is not     
readily obtained1 as by this means a    
bason of soup may be made in five       

minutes4   ,,porter4 ,this pleasant     
beverage may be made with eight bushels 
of malt to the hogshead1 and eight      
pounds of hops4 ,while it is boiling in 
the copper1 add to it three pounds of   
liquorice root bruised1 a pound of      
,spanish liquorice1 and twelve pounds of
 coarse sugar or treacle4   ,,portugal  
,,cakes4 ,take a pound of well-dried    
flour1 a pound of loaf sugar1 a pound of
 butter well washed in orange-flower    
water1 and a large blade of mace4 ,take 
half the flour1 and fifteen eggs1       
leaving out two of the whites1 and work 
them well together with the butter for  
half an hour1 shaking in the rest of the
 flour with a dredger4 ,put the cakes   
into a cool oven1 strewing over them a  
little sugar and flour1 and let them    
bake gently half an hour4   ,,portuguese
 ,,soles4 ,if the fish be large1 cut it 
in two3 if small1 they need only be     
split open4 ,the bones being taken out1 
put the fish into a pan with a bit of   
butter1 and some lemon juice4 ,fry it   

lightly1 lay it on a dish1 spread a     
forcemeat over each piece1 and roll it  
round1 fastening the roll with a few    
small skewers4 ,lay the rolls into a    
small earthen pan1 beat up an egg and   
smear them1 and strew some crumbs over4 
,put the remainder of the egg into the  
bottom of the pan1 with a little meat   
gravy1 a spoonful of caper liquor1 an   
anchovy chopped fine1 and some minced   
parsley4 ,cover the pan close1 and bake 
in a slow oven till the fish is done    
enough4 ,place the rolls in a dish for  
serving1 and cover it to keep them hot  
till the baked gravy is skimmed4 ,if not
 enough1 a little fresh gravy must be   
prepared1 flavoured as above1 and added 
to the fish4 ,this is the ,portuguese   
way of dressing soles4   ,,portuguese   
,,stuffing4 ,pound lightly some cold    
beef1 veal1 or mutton4 ,add some fat    
bacon lightly fried and cut small1 some 
onions1 a little garlic or shalot1 some 
parsley1 anchovy1 pepper1 salt1 and     
nutmeg4 ,pound all fine with a few      

crumbs1 and bind it with two or three   
yolks of eggs4 ,this stuffing is for    
baked soles1 the heads of which are to  
be left on one side of the split part1  
and kept on the outer side of the roll2 
and when served1 the heads are to be    
turned towards each other in the dish4  
,garnish with fried or dried parsley4   
,,pot ,,herbs4 ,as some of these are    
very pungent1 they require to be used   
with discretion1 particularly basil1    
savoury1 thyme1 or knotted marjoram4    
,the other sorts are milder1 and may be 
used more freely4   ,,pot ,,pourri4 ,put
 into a large china jar the following   
ingredients in layers1 with bay salt    
strewed between4 ,two pecks of damask   
roses1 part in buds and part blown2     
violets1 orange flowers and jasmine1 a  
handful of each2 orris root sliced1     
benjamin and storax1 two ounces of each2
 a quarter of an ounce of musk1 a       
quarter of a pound of angelica root     
sliced1 a quart of the red parts of     
clove gilliflowers1 two handfuls of     

lavender flowers1 half a handful of     
rosemary flowers1 bay and laurel leaves1
 half a handful of each2 three ,seville 
oranges1 stuck as full of cloves as     
possible1 dried in a cool oven and      
pounded1 and two handfuls of balm of    
gilead dried4 ,cover all quite close1   
and when the pot is uncovered the       
perfume is very fine4   ,,potatoe       
,,balls4 ,mix some mashed potatoes with 
the yolk of an egg1 roll the mass into  
balls1 flour them1 or put on egg and    
bread crumbs1 and fry them in clean     
drippings1 or brown them in a ,dutch    
oven4--,potatoe balls ragout are made by
 adding to a pound of potatoes1 a       
quarter of a pound of grated ham1 or    
some chopped parsley1 or sweet herbs2   
adding an onion or shalot1 salt and     
pepper1 a little grated nutmeg or other 
spice1 and the yolks of two eggs4 ,they 
are then to be dressed as potatoe balls4
   ,,potatoe ,,bread4 ,weigh half a     
pound of mealy potatoes after they are  
boiled or steamed1 and rub them while   

warm into a pound and a half of fine    
flour1 dried a little before the fire4  
,when thoroughly mixed1 put in a        
spoonful of good yeast1 a little salt1  
and warm milk and water sufficient to   
work into dough4 ,let it stand by the   
fire to rise for an hour and a half1    
then make it into a loaf1 and bake it in
 a tolerably brisk oven4 ,if baked in a 
tin the crust will be more delicate1 but
 the bread dries sooner4--,another4 ,to 
two pounds of well-boiled mealy         
potatoes1 rubbed between the hands till 
they are as fine as flour1 mix in       
thoroughly two large double handfuls of 
wheat flour1 three good spoonfuls of    
yeast1 a little salt1 and warm milk     
enough to make it the usual stiffness of
 dough4 ,let it stand three or four     
hours to rise1 then mould it1 make it   
up1 and bake it like common bread4      
,,potatoe ,,cheesecakes4 ,boil six      
ounces of potatoes1 and four ounces of  
lemon peel2 beat the latter in a marble 
mortar1 with four ounces of sugar4 ,then

 add the potatoes1 beaten1 and four     
ounces of butter melted in a little     
cream4 ,when well mixed1 let it stand to
 grow cold4 ,put crust in pattipans1 and
 rather more than half fill them4 ,this 
quantity will make a dozen cheesecakes1 
which are to be baked half an hour in a 
quick oven1 with some fine powdered     
sugar sifted over them4   ,,potatoe     
,,fritters4 ,boil two large potatoes1   
scrape them fine2 beat up four yolks and
 three whites of eggs1 and add a large  
spoonful of cream1 another of sweet     
wine1 a squeeze of lemon1 and a little  
nutmeg4 ,beat this batter at least half 
an hour1 till it be extremely light4    
,put a good quantity of fine lard into a
 stewpan1 and drop a spoonful of the    
batter at a time into it1 and fry the   
fritters4 ,serve for sauce a glass of   
white wine1 the juice of a lemon1 one   
dessert spoonful of peach leaf or almond
 water1 and some white sugar4 ,warm them
 together1 but do not put the sauce into
 the dish4--,another way4 ,slice some   

potatoes thin1 dip them in a fine       
batter1 and fry them4 ,lemon peel1 and a
 spoonful of orange-flower water1 should
 be added to the batter4 ,serve up the  
fritters with white sugar sifted over   
them4   ,,potatoe ,,paste4 ,pound some  
boiled potatoes very fine1 and while    
warm1 add butter sufficient to make the 
mash hold together4 ,or mix it with an  
egg2 and before it gets cold1 flour the 
board pretty well to prevent it from    
sticking1 and roll the paste to the     
thickness wanted4 ,if suffered to get   
quite cold before it be put on the dish1
 it will be apt to crack4   ,,potatoe   
,,pasty4 ,boil1 peel1 and mash some     
potatoes as fine as possible4 ,mix in   
some salt1 pepper1 and a good piece of  
butter4 ,make a paste1 roll it out thin 
like a large puff1 and put in the       
potatoe4 ,fold over one half1 pinching  
the edges1 and bake it in a moderate    
oven4   ,,potatoe ,,pie4 ,skin some     
potatoes1 cut them into slices1 and     
season them4 ,add some mutton1 beef1    

pork1 or veal1 and put in alternate     
layers of meat and potatoes4   ,,potatoe
 ,,pudding4 ,to make a plain potatoe    
pudding1 take eight ounces of boiled    
potatoes1 two ounces of butter1 the     
yolks and whites of two eggs1 a quarter 
of a pint of cream1 a spoonful of white 
wine1 the juice and rind of a lemon1 and
 a little salt4 ,beat all to a froth1   
sweeten it to taste1 make a crust to it1
 or not1 and bake it4 ,if the pudding is
 required to be richer1 add three ounces
 more of butter1 another egg1 with      
sweetmeats and almonds4 ,if the pudding 
is to be baked with meat1 boil the      
potatoes and mash them4 ,rub the mass   
through a cullender1 and make it into a 
thick batter with milk and two eggs4    
,lay some seasoned steaks in a dish1    
then some batter2 and over the last     
layer of meat pour the remainder of the 
batter1 and bake it of a fine           
brown4--,another4 ,mash some boiled     
potatoes with a little milk1 season it  
with pepper and salt1 and cut some fat  

meat into small pieces4 ,put a layer of 
meat at the bottom of the dish1 and then
 a layer of potatoe till the dish is    
full4 ,smooth the potatoes on the top1  
shake a little suet over it1 and bake it
 to a fine brown4 ,mashed potatoes may  
also be baked as a pudding under meat1  
or placed under meat while roasting1 or 
they may be mixed with batter instead of
 flour4   ,,potatoe ,,rolls4 ,boil three
 pounds of potatoes1 bruise and work    
them with two ounces of butter1 and as  
much milk as will make them pass through
 a cullender4 ,take nearly three        
quarters of a pint of yeast1 and half a 
pint of warm water2 mix them with the   
potatoes1 pour the whole upon five      
pounds of flour1 and add some salt4     
,knead it well3 if not of a proper      
consistence1 add a little more warm milk
 and water4 ,let it stand before the    
fire an hour to rise2 work it well1 and 
make it into rolls4 ,bake them about    
half an hour1 in an oven not quite so   
hot as for bread4 ,the rolls will eat   

well1 toasted and buttered4   ,,potatoe 
,,snow4 ,the whitest sort of potatoes   
must be selected1 and free from spots4  
,set them over the fire in cold water2  
when they begin to crack1 strain off the
 water1 and put them into a clean       
stewpan by the side of the fire till    
they are quite dry1 and fall to pieces4 
,rub them through a wire sieve on the   
dish they are to be sent up in1 and do  
not disturb them afterwards4   ,,potatoe
 ,,soup4 ,cut a pound and a half of     
gravy beef into thin slices1 chop a     
pound of potatoes1 and an onion or two1 
and put them into a kettle with three   
quarts of water1 half a pint of blue    
peas1 and two ounces of rice4 ,stew     
these till the gravy is quite drawn from
 the meat1 strain it off1 take out the  
beef1 and pulp the other ingredients    
through a coarse sieve4 ,add the pulp to
 the soup1 cut in two or three roots of 
celery1 simmer in a clean saucepan till 
this is tender1 season with pepper and  
salt1 and serve it up with fried bread  

cut into it4   ,,potatoe ,,starch4 ,raw 
potatoes1 in whatever condition1        
constantly afford starch1 differing only
 in quality4 ,the round grey or red     
produce the most1 affording about two   
ounces of starch to a pound of pulp4    
,the process is perfectly easy4 ,peel   
and wash a pound of full grown potatoes1
 grate them on a bread grater into a    
deep dish1 containing a quart of clear  
water4 ,stir it well up1 then pour it   
through a hair sieve1 and leave it ten  
minutes to settle1 till the water is    
quite clear4 ,then pour off the water1  
and put a quart of fresh water to it2   
stir it up1 let it settle1 and repeat   
this till the water is quite clear4 ,a  
fine white powder will at last be found 
at the bottom of the vessel4 ,the       
criterion of this process being         
completed1 is the purity of the water   
that comes from it after stirring it up4
 ,lay the powder on a sheet of paper in 
a hair sieve to dry1 either in the sun  
or before the fire1 and it is ready for 

use4 ,put into a well stopped bottle1 it
 will keep good for many months4 ,if    
this be well made1 a table-spoonful of  
it mixed with twice the quantity of cold
 water1 and stirred into a soup or      
sauce1 just before it is taken up1 will 
thicken a pint of it to the consistence 
of cream4 ,this preparation much        
resembles the ,indian ,arrow ,root1 and 
is a good substitute for it4 ,it gives a
 fulness on the palate to gravies and   
sauces at hardly any expense1 and is    
often used to thicken melted butter     
instead of flour4 ,being perfectly      
tasteless1 it will not alter the flavour
 of the most delicate broth or gruel4   
,,potatoes4 ,the following is allowed to
 be a superior method of raising        
potatoes1 and of obtaining a larger and 
finer growth4 ,dig the earth twelve     
inches deep1 if the soil will admit1 and
 afterwards open a hole about six inches
 deep1 and twelve wide4 ,fill it with   
horse dung1 or long litter1 about three 
inches thick1 and plant a whole potatoe 

upon it2 shake a little more dung over  
it1 and mould up the earth4 ,in this way
 the whole plot of ground should be     
planted1 placing the potatoes at least  
sixteen inches apart4 ,when the young   
shoots make their appearance1 they      
should have fresh mould drawn round them
 with a hoe2 and if the tender shoots   
are covered1 it will prevent the frost  
from injuring them4 ,they should again  
be earthed1 when the roots make a second
 appearance1 but not covered1 as in all 
probability the season will be less     
severe4 ,a plentiful supply of mould    
should be given them1 and the person who
 performs this business should never    
tread upon the plant1 or the hillock    
that is raised round it1 as the lighter 
the earth is the more room the potatoe  
will have to expand4 ,in ,holland1 the  
potatoes are strangely cultivated1      
though there are persons who give the   
preference to ,dutch potatoes1 supposing
 them to be of a finer grain than       
others4 ,they are generally planted in  

the fields1 in rows1 nearly as thick as 
beans or peas1 and are suffered to grow 
up wild and uncultivated1 the object    
being to raise potatoes as small as     
possible1 while the large ones1 if such 
there happen to be1 are thrown out and  
given to the pigs4 ,the mode of         
cultivation in ,ireland1 where potatoes 
are found in the greatest perfection1 is
 far different1 and probably the best of
 all4 ,the round rough red are generally
 preferred1 and are esteemed the most   
genuine4 ,these are planted in rows1 and
 only just put in beneath the soil4     
,these rows are divided into beds about 
six feet wide1 a path or trench is left 
between the beds1 and as the plants     
vegetate the earth is dug out of the    
trench1 and thrown lightly over the     
potatoes4 ,this practice is continued   
all the summer1 the plants are thus     
nourished by the repeated accession of  
fresh soil1 and the trench as it deepens
 serves the purpose of keeping the beds 
dry1 and of carrying off the superfluous

 water4 ,the potatoes are always rich   
and mealy1 containing an unusual        
quantity of wholesome flour4            
,,potatoes ,,boiled4 ,the vegetable     
kingdom scarcely affords any food more  
wholesome1 more easily procured1 easily 
prepared1 or less expensive than the    
potatoe2 yet although this most useful  
vegetable is dressed almost every day1  
in almost every family1--for one plate  
of potatoes that comes to table as it   
should1 ten are spoiled4 ,there is      
however a great diversity in the colour1
 size1 shape1 and quality of the        
potatoe1 and some are of a very inferior
 description4 ,the yellow are better    
than the white1 but the rough red are   
the most mealy and nutritive4 ,choose   
those of a moderate size1 free from     
blemishes1 and fresh4 ,it is best to buy
 them in the mould1 as they come from   
the bed1 and they should not be wetted  
till they are cleaned for cooking4      
,protect them from the air and frost1 by
 laying in heaps in a dry place1        

covering them with mats1 or burying them
 in dry sand4 ,if the frost affects     
them1 the life of the vegetable is      
destroyed1 and the potatoe speedily     
rots4 ,when they are to be dressed1 wash
 them1 but do not pare or cut them1     
unless they are very large4 ,fill a     
saucepan half full of potatoes of an    
equal size1 and add as much cold water  
as will cover them about an inch4 ,most 
boiled things are spoiled by having too 
little water1 but potatoes are often    
spoiled by too much3 they should merely 
be covered1 and a little allowed for    
waste in boiling4 ,set them on a        
moderate fire till they boil1 then take 
them off1 and place them on the side of 
the fire to simmer slowly1 till they are
 soft enough to admit a fork4 ,the usual
 test of their skin cracking is not to  
be depended on1 for if they are boiled  
fast this will happen when the potatoes 
are not half done1 and the inside is    
quite hard4 ,pour off the water the     
minute the potatoes are done1 or they   

will become watery and sad2 uncover the 
saucepan1 and set it at such a distance 
from the fire as will prevent its       
burning2 the superfluous moisture will  
then evaporate1 and the potatoes become 
perfectly dry and mealy4 ,this method is
 in every respect equal to steaming1 and
 the potatoes are dressed in half the   
time4   ,,potatoes ,,broiled4 ,parboil1 
then slice and broil them4 ,or parboil1 
and set them whole on the gridiron over 
a very slow fire4 ,when thoroughly done1
 send them up with their skins on4 ,this
 method is practised in many ,irish     
families4   ,,potatoes ,,in ,,cream4    
,half boil some potatoes1 drain and peel
 them nicely1 and cut into neat pieces4 
,put them into a stewpan with some      
cream1 fresh butter1 and salt1 of each a
 proportion to the quantity of potatoes2
 or instead of cream1 put some good     
gravy1 with pepper and salt4 ,stew them 
very gently1 and be careful to prevent  
their breaking4   ,,potatoes ,,fried4   
,if they are whole potatoes1 first boil 

them nearly enough1 and then put them   
into a stewpan with a bit of butter1 or 
some nice clean beef drippings4 ,to     
prevent their burning1 shake them about 
till they are brown and crisp1 and then 
drain them from the fat4 ,it would be an
 elegant improvement1 to flour and dip  
them in the yolk of an egg previous to  
frying1 and then roll them in fine      
sifted bread crumbs3 they would then    
deserve to be called potatoes full      
dressed4--,if to be fried in slices or  
shavings1 peel some large potatoes1     
slice them about a quarter of an inch   
thick1 or cut them in shavings round and
 round1 as in peeling a lemon4 ,dry them
 well in a clean cloth1 and fry them in 
lard or dripping4 ,take care that the   
fat and the fryingpan are both perfectly
 clean4 ,put the pan on a quick fire2 as
 soon as the lard boils1 and is still1  
put in the potatoe slices1 and keep     
moving them till they are crisp4 ,take  
them up and lay them to drain on a      
sieve1 and then send them to table with 

a very little salt sprinkled over4--,to 
fry cold potatoes1 put a bit of clean   
dripping into a fryingpan4 ,when melted1
 slice in the potatoes with a little    
pepper and salt2 set them on the fire1  
and keep them stirring4 ,when quite hot1
 they are ready4 ,this is a good way of 
re-dressing potatoes1 and making them   
palatable4   ,,potatoes ,,mashed4 ,when 
the potatoes are thoroughly boiled1     
drain and dry them well1 and pick out   
every speck4 ,rub them through a        
cullender into a clean stewpan3 to a    
pound of potatoes allow half an ounce of
 butter1 and a spoonful of milk4 ,mix it
 up well1 but do not make it too moist4 
,after ,lady day1 when potatoes are     
getting old and specked1 and also in    
frosty weather1 this is the best way of 
dressing them4 ,if potatoes are to be   
mashed with onions1 boil the onions1 and
 pass them through a sieve4 ,mix them   
with the potatoes1 in such a proportion 
as is most approved4   ,,potatoes       
,,preserved4 ,to keep potatoes from the 

frost1 lay them up in a dry store room1 
and cover them with straw1 or a linen   
cloth4 ,if this be not convenient1 dig a
 trench three or four feet deep1 and put
 them in as they are taken up4 ,cover   
them with the earth taken out of the    
trench1 raise it up in the middle like  
the roof of a house1 and cover it with  
straw so as to carry off the rain4      
,better still if laid above ground1 and 
covered with a sufficient quantity of   
mould to protect them from the frost1 as
 in this case they are less likely to be
 injured by the wet4 ,potatoes may also 
be preserved by suffering them to remain
 in the ground1 and digging them up in  
the spring of the year1 as they are     
wanted4   ,,potatoes ,,roasted4 ,choose 
them nearly of a size1 wash and dry the 
potatoes1 and put them in a ,dutch oven1
 or cheese toaster4 ,take care not to   
place them too near the fire1 or they   
will burn on the outside before they are
 warmed through4 ,large potatoes will   
require two hours to roast them         

properly1 unless they are previously    
half boiled4 ,when potatoes are to be   
roasted under meat1 they should first be
 half boiled1 drained from the water1   
and placed in the pan under the meat4   
,baste them with some of the dripping1  
and when they are browned on one side1  
turn and brown them on the other4 ,send 
them up round the meat1 or in a small   
dish4   ,,potatoes ,,scalloped4 ,having 
boiled and mashed the potatoes1 butter  
some clean scallop shells1 or pattipans1
 and put in the potatoes4 ,smooth them  
on the top1 cross a knife over them1    
strew on a few fine bread crumbs1       
sprinkle them a little with melted      
butter from a paste brush1 and then set 
them in a ,dutch oven4 ,when they are   
browned on the top1 take them carefully 
out of the shells1 and brown the other  
side4   ,,potatoes ,,steamed4 ,the      
potatoes must be well washed1 but not   
pared1 and put into the steamer when the
 water boils4 ,moderate sized potatoes  
will require three quarters of an hour  

to do them properly4 ,they should be    
taken up as soon as they are done       
enough1 or they will become watery3 peel
 them afterwards4   ,,potted ,,beef4    
,take two pounds of lean beef1 rub it   
with saltpetre1 and let it lie one      
night4 ,then lay on common salt1 and    
cover it with water four days in a small
 pan4 ,dry it with a cloth1 season it   
with black pepper1 lay it into as small 
a pan as will hold it1 cover it with    
coarse paste1 but put in no liquor1 and 
bake it five hours in a very cool oven4 
,when cold1 pick out the strings and    
fat4 ,beat the meat very fine1 with a   
quarter of a pound of fine butter just  
warm1 but not oiled1 and as much of the 
gravy as will make it into a paste4 ,put
 it into very small pots1 and cover them
 with clarified butter4--,another way4  
,take beef that has been dressed1 either
 boiled or roasted2 beat it in a mortar 
with some pepper and salt1 a few cloves1
 grated nutmeg1 and a little fine butter
 just warm4 ,this eats as well as the   

former1 but the colour is not so fine4  
,it is however a good way for using the 
remains of a large joint4   ,,potted    
,,birds4 ,having cleaned them nicely1   
rub every part well with a seasoning of 
white pepper and salt1 mace and allspice
 in fine powder4 ,put them in a pan1 lay
 on some butter1 cover it with a paste  
of coarse flour1 and a paper tied       
closely over4 ,when baked and grown     
cold1 cut them into pieces proper for   
helping1 pack them close into a large   
potting-pan1 and leave as little space  
as possible to receive the butter4      
,cover them with butter1 and one third  
less will be wanted than when the birds 
are done whole4   ,,potted ,,cheese4    
,cut and pound four ounces of ,cheshire 
cheese1 one ounce and a half of fine    
butter1 a tea-spoonful of white powdered
 sugar1 a little bit of mace1 and a     
glass of white wine4 ,press it down in a
 deep pot4   ,,potted ,,damsons4 ,weigh 
the damsons1 and wipe them dry one by   
one1 allowing one pound of fine sugar to

 three pounds of fruit4 ,spread a little
 of the sugar at the bottom of the jar1 
then a layer of fruit1 and so on till   
the jar is full4 ,then add three or four
 spoonfuls of water1 tie it down close1 
and put it several times into a cool    
oven4   ,,potted ,,dripping4 ,boil six  
pounds of good beef dripping in soft    
water1 strain it into a pan1 and let it 
stand to cool4 ,take off the hard fat1  
scrape off the gravy1 and repeat it     
several times4 ,when the fat is cold and
 hard1 put it into a saucepan with six  
bay leaves1 six cloves1 half a pound of 
salt1 and a quarter of a pound of whole 
pepper4 ,let the fat be entirely melted2
 and when it has cooled a little1 strain
 it through a sieve into the pot1 and   
tie it down4 ,turn the pot upside down1 
that no rats or mice may get at it1 and 
it will keep a long time1 and make good 
puff paste1 or crust for puddings4      
,,potted ,,hare4 ,an old hare will do   
well for this purpose1 likewise for soup
 and pie4 ,after seasoning it1 bake it  

with butter4 ,when cold1 take the meat  
from the bones1 and beat it in a mortar4
 ,if not high enough1 add salt1 mace1   
pepper1 and a piece of fresh butter     
melted in a spoonful or two of gravy    
that came from the hare4 ,when well     
mixed1 put it into small pots1 and cover
 it with butter4 ,the legs and back     
should be baked at the bottom of the    
jar1 to keep them moist1 and the bones  
be put over them4   ,,potted ,,herrings4
 ,scale1 clean1 and season them well4   
,bake them in a pan with spice1 bay     
leaves1 and some butter4 ,when cold1 lay
 them in a potting pot1 and cover them  
over with butter4 ,they are very fine   
for a supper dish4   ,,potted           
,,lobsters4 ,half boil them1 pick out   
the meat1 cut it into small pieces1     
season with mace1 white pepper1 nutmeg1 
and salt4 ,press it close into a pot1   
and cover it with butter2 bake it half  
an hour1 and then put in the spawn4     
,when cold take out the lobster1 and put
 it into pots with a little of the      

butter4 ,beat the rest of the butter in 
a mortar1 with some of the spawn1 mix   
the coloured butter with as much as will
 be sufficient to cover the pots1 and   
strain it4 ,cayenne may be added1 if    
approved4--,another way4 ,take out the  
meat as whole as possible1 split the    
tail1 and remove the gut2 and if the    
inside be not watery1 it may be added4  
,season with mace1 nutmeg1 white pepper1
 salt1 and a clove or two1 in the finest
 powder4 ,lay a little fine butter at   
the bottom of the pan1 and the lobster  
smooth over it1 with bay leaves between2
 cover it with butter1 and bake it      
gently4 ,when done1 pour the whole on   
the bottom of a sieve2 and with a fork  
lay the pieces into potting pots1 some  
of each sort1 with the seasoning about  
it4 ,when cold1 pour clarified butter   
over1 but not hot4 ,it will be good the 
next day2 but if highly seasoned1 and   
well covered with butter1 it will keep  
some time4 ,potted lobster may be used  
cold1 or as a fricassee1 with a cream   

sauce4 ,it then looks very nicely1 and  
eats well1 especially if there is spawn4
 ,mackarel1 herrings1 and trout1 are    
good potted in the same way4   ,,potted 
,,mackerel4 ,clean1 season1 and bake    
them in a pan with spice1 bay leaves1   
and some butter4 ,when cold1 lay them in
 a pot for potting1 and cover them over 
with butter4   ,,potted ,,moor ,,game4  
,pick1 singe1 and wash the birds nicely4
 ,dry and season them pretty high1      
inside and out1 with pepper1 mace1      
nutmeg1 allspice1 and salt4 ,pack them  
in as small a pot as will hold them1    
cover them with butter1 and bake in a   
very slow oven4 ,when cold1 take off the
 butter1 dry them from the gravy1 and   
put one bird into each pot1 which should
 just fit4 ,add as much more butter as  
will cover them1 but take care that it  
be not oiled4 ,the best way to melt it  
is1 by warming it in a bason placed in a
 bowl of hot water4   ,,potted          
,,partridge4 ,clean them nicely1 and    
season with mace1 allspice1 white       

pepper1 and salt1 all in fine powder4   
,rub every part well1 then lay the      
breast downwards in a pan1 and pack the 
birds as close as possible4 ,put a good 
deal of butter on them1 cover the pan   
with a paste of coarse flour and a paper
 over1 tie it close and bake it4 ,when  
cold1 put the birds into pots1 and cover
 them with butter4 ,the butter that has 
covered potted things will serve for    
basting1 or for paste for meat pies4    
,,potted ,,pigeons4 ,let them be quite  
fresh1 clean them carefully1 and season 
them with salt and pepper4 ,lay them    
close in a small deep pan2 for the      
smaller the surface1 and the closer they
 are packed1 the less butter will be    
wanted4 ,cover them with butter1 then   
with very thick paper tied down1 and    
bake them4 ,when cold1 put them dry into
 pots that will hold two or three in    
each1 and pour butter over them1 using  
that which was baked in part4 ,if they  
are to be kept1 the butter should be    
laid pretty thick over them4 ,if pigeons

 were boned1 and then put in an oval    
form into the pot1 they would lie       
closer1 and require less butter4 ,they  
may be stuffed with a fine forcemeat    
made with veal1 bacon1 and the other    
ingredients1 and then they will eat very
 fine4 ,if a high flavour is preferred1 
add mace1 allspice1 and a little        
cayenne1 before baking4   ,,potted      
,,rabbits4 ,cut up two or three young   
but full-grown rabbits1 and take off the
 leg bones at the thigh4 ,pack them as  
closely as possible in a small pan1     
after seasoning them with pepper1 salt1 
mace1 allspice1 and cayenne1 all in very
 fine powder4 ,make the top as smooth as
 possible4 ,keep out the heads and the  
carcase bones1 but take off the meat    
about the neck4 ,put in a good deal of  
butter1 and bake the whole gently4 ,keep
 it two days in the pan1 then shift it  
into small pots1 with some additional   
butter4 ,when a rabbit is to be         
blanched1 set it on the fire with a     
small quantity of cold water1 and let it

 boil4 ,it is then to be taken out      
immediately1 and put into cold water for
 a few minutes4   ,,potted ,,salmon4    
,scale and wipe a large piece of salmon1
 but do not wash it4 ,salt it1 and let  
it lie till the salt is melted and      
drained from it2 then season it with    
pounded mace1 cloves1 and whole pepper4 
,lay in a few bay leaves1 put it close  
into a pan1 cover it over with butter1  
and bake it4 ,when well done1 drain it  
from the gravy1 put it into pots to     
keep1 and when cold cover it with       
clarified butter4 ,any kind of firm fish
 may be potted in the same manner4      
,,potted ,,shrimps4 ,when boiled1 take  
them out of the skins1 and season them  
with salt1 white pepper1 and a very     
little mace and cloves4 ,press them into
 a pot1 set it in the oven ten minutes1 
and when cold lay on butter4   ,,potted 
,,trout4 ,scale and draw out the        
entrails of the fish without opening the
 belly1 give them a wash1 and let them  
drain from the water4 ,season the fish  

well with salt1 pepper1 cloves1 mace1   
and ginger4 ,lay them into a broad pan  
in two layers1 cover them with butter1  
and then with paper4 ,lay some sticks   
across the pan to keep the paper up4    
,bake them moderately1 then take them   
out and drain them4 ,put them into pots 
in two layers1 and fill up the pots with
 clarified butter1 as cool as it can be 
to run properly4 ,any other fish may be 
potted in the same way4   ,,potted      
,,veal4 ,cold fillet makes the finest   
potted veal1 or it may be done as       
follows4 ,season a large slice of the   
fillet before it is dressed1 with some  
mace1 peppercorns1 and two or three     
cloves4 ,lay it close into a potting pan
 that will but just hold it1 fill the   
pan up with water1 and bake it three    
hours4 ,then pound it in a mortar1 and  
flavour it with salt4 ,in pounding1 put 
to it a little of the baked gravy1 if   
the meat is to be eaten soon2 otherwise 
only a little butter just melted4 ,when 
done1 cover it over with butter4 ,to pot

 veal or chicken with ham1 pound some   
cold veal or the white of a chicken1    
seasoned as above1 and place layers of  
it with layers of ham pounded1 or rather
 shred4 ,press down each1 and cover the 
whole with clarified butter4   ,,potted 
,,venison4 ,if the venison be stale1 rub
 it with vinegar1 dry it with a cloth1  
and rub it well with red wine4 ,season  
it with pepper1 salt1 and mace1 and put 
it into a jar4 ,pour over it half a pint
 of red wine1 lay in a pound of butter1 
and bake it tender4 ,when it is done1   
clean it from the bones and skin1 and   
beat it in a marble mortar with the fat 
and gravy4 ,press it hard into the pots1
 and pour clarified butter over it4     
,,poultices4 ,common poultice is best   
made of white bread1 put into boiling   
water till it is of a proper thickness4 
,then let it boil1 and add a bit of     
lard1 or a little sweet oil4 ,water     
answers the purpose better than milk1 as
 the poultice thus made will retain the 
moisture longer4--,a poultice to ripen  

tumours or swellings1 should consist of 
two ounces of white lily roots1 half a  
pound of figs1 and two ounces of meal or
 bean flour4 ,these are to be boiled in 
water till it comes to a proper         
consistence2 the poultice is then spread
 on a thick cloth1 applied warm1 and    
shifted as often as it grows            
dry4--,carrot poultice is made of clean 
grated carrots mixed with water1 so as  
to form a soft pulp4 ,this is an        
excellent poultice to ease pain arising 
from a sore2 it not only cleanses it1   
but takes off the offensive smell which 
generally attends such complaints4 ,it  
also affords great relief in cancers1   
and should be changed twice a day4      
,,poultry4 ,previously to their being   
dressed1 every description of game and  
poultry requires to be carefully picked1
 and neatly trussed2 every plug should  
be removed1 and the hair nicely singed  
with white paper4 ,in drawing poultry1  
care must be taken not to break the gall
 bag1 for no washing will take off the  

bitter where it has touched4 ,in        
dressing wild fowl1 a brisk clear fire  
must be kept up1 that they may be done  
of a fine yellow brown1 but so as to    
leave the gravy in3 the fine flavour is 
lost if done too much4 ,tame fowls      
require more roasting1 and are longer in
 heating through than others4 ,all sorts
 should be continually basted1 that they
 may be served up with a froth1 and     
appear of a fine colour4 ,a large fowl  
will take three quarters of an hour1 a  
middling one half an hour1 and a small  
one1 or a chicken1 twenty minutes4 ,the 
fire must be very quick and clear1      
before any fowls are put down4 ,a capon 
will take from half an hour to          
thirty-five minutes1 a goose an hour1   
wild ducks a quarter of an hour1        
pheasants twenty minutes1 a small       
stuffed turkey an hour and a quarter1   
turkey poults twenty minutes1 grouse a  
quarter of an hour1 quails ten minutes1 
and partridges about twenty-five        
minutes4 ,a hare will take nearly an    

hour1 and the hind part requires most   
heat4 ,pigs and geese require a brisk   
fire1 and quick turning4 ,hares and     
rabbits must be well attended to1 and   
the extremities brought to the quick    
part of the fire1 to be done equally    
with the backs4   ,,poultry ,,yard4 ,in 
the rearing of poultry1 care should be  
taken to choose a fine large breed1 or  
the ends of good management may be      
defeated4 ,the ,dartford sort is        
generally approved1 but it is difficult 
to say which is to be preferred1 if they
 be but healthy and vigorous4 ,the black
 sort are very juicy1 but as their legs 
are so much discoloured1 they are not   
well adapted for boiling4 ,those hens   
are usually preferred for setting1 which
 have tufts of feathers on their head2  
those that crow are not considered so   
profitable4 ,some fine young fowls      
should be reared every year1 to keep up 
a stock of good breeders1 and bad layers
 and careless nurses should be excluded4
 ,the best age for a setting hen is from

 two to five years1 and it is necessary 
to remark which among them are the best 
breeders4 ,hens set twenty days1 and    
convenient places should be provided for
 their laying1 which will also serve for
 setting and hatching4 ,a hen house     
should be large and high1 should be     
frequently cleaned out1 and well secured
 from the approach of vermin1 or the    
eggs will be sucked1 and the fowls      
destroyed4 ,hens must not be disturbed  
while sitting1 for if frightened1 they  
are apt to forsake their nests4         
,wormwood and rue should be planted     
about their houses2 some of the former  
should occasionally be boiled1 and      
sprinkled about the floor1 which should 
not be paved1 but formed of smooth      
earth4 ,the windows of the house should 
be open to the rising sun1 and a hole   
left at the door to let in the smaller  
fowls2 the larger may be let in and out 
by opening the door4 ,there should be a 
small sliding board to shut down when   
the fowls are gone to roost1 to prevent 

the ravages of vermin1 and a strong door
 and lock should be added1 to secure the
 poultry from thieves and robbers4 ,let 
the hens lay some time before they are  
allowed to set1 the proper time for     
which will be from the end of ,february 
to the beginning of ,may4 ,broods of    
chickens are hatched all through the    
summer1 but those that come out very    
late require care till they have gained 
sufficient strength4 ,feed the hens well
 during the time of laying1 and give    
them oats occasionally4 ,if the eggs of 
any other sort are put under a hen with 
some of her own1 observe to add her own 
as many days after the others as there  
is a difference in the length of their  
setting4 ,a turkey and duck set thirty  
days1 the hen only twenty4 ,choose large
 clear eggs to put her upon1 and such a 
number as she can properly cover2 about 
ten or twelve are quite sufficient4 ,if 
the eggs be very large1 they sometimes  
contain a double yolk1 and in that case 
neither will be productive4 ,when some  

of the chickens are hatched1 long before
 the others1 it may be necessary to keep
 them in a basket of wool till the      
others come forth4 ,the day after they  
are hatched1 give them some crumbs of   
white bread or grots soaked in milk1    
which are very nourishing4 ,as soon as  
they have gained a little strength1 feed
 them with curd1 cheese parings cut     
small1 or any soft food1 but nothing    
that is sour1 and provide them with     
clean water twice a day4 ,keep the hen  
under a pen till the young have strength
 to follow her about1 which will be in  
two or three weeks2 and be sure to feed 
the hen well4 ,poultry in general should
 be fed as nearly as possible at the    
same hour of the day1 and in the same   
place1 as this will be the surest way of
 collecting them together4 ,potatoes    
boiled in a little water1 so as to be   
dry and mealy1 and then cut1 and wetted 
with skim milk that is not sour1 will   
form an agreeable food for poultry1 and 
young turkies will thrive much on it4   

,grain should however be given          
occasionally1 or the constant use of    
potatoe food will make their flesh soft 
and insipid4 ,the food of fowls goes    
first into the crop1 which softens it2  
it then passes into the gizzard1 which  
by constant friction macerates it2 this 
is facilitated by small stones which are
 generally found there1 and which help  
to digest the food4 ,if a setting hen be
 troubled with vermin1 let her be well  
washed with a decoction of white lupins4
 ,the pip in fowls is occasioned by     
drinking dirty water1 or taking filthy  
food4 ,the general symptom is a white   
thin scale on the tongue1 which should  
be pulled off with the finger2          
afterwards rub the tongue with a little 
salt1 and the disorder will be          
removed4--,,geese require a somewhat    
different management4 ,they generally   
breed once in a year2 but if well kept1 
they will frequently hatch twice within 
that period4 ,three of these birds are  
usually allotted to a gander2 if there  

were more1 the eggs would be rendered   
abortive4 ,the quantity of eggs to be   
placed under each goose while setting1  
is about a dozen or thirteen4 ,while    
brooding1 they should be well fed with  
corn and water1 which must be placed    
near them1 so that they may eat at      
pleasure4 ,the ganders should never be  
excluded from their company1 because    
they are then instinctively anxious to  
watch over and guard their own geese4   
,the nests of geese should be made of   
straw1 and so confined that the eggs may
 not roll out1 as the geese turn them   
every day4 ,when they are nearly        
hatched1 it is proper to break the shell
 near the back of the young gosling1 as 
well for the purpose of admitting the   
air1 as to enable it to make its escape 
at the proper time4 ,to fatten young    
geese1 the best way is to coop them up  
in a dark narrow place1 where they are  
to be fed with ground malt mixed with   
milk2 or if milk be scarce1 with barley 
meal mashed up with water4 ,a less      

expensive way will be to give them      
boiled oats1 with either duck's meat or 
boiled carrots2 and as they are very    
fond of variety1 these may be given them
 alternately4 ,they will then become fat
 in a few weeks1 and their flesh will   
acquire a fine flavour4 ,in order to    
fatten stubble geese at ,michaelmas     
time1 the way is to turn them out on the
 wheat stubble1 or those pastures that  
grow after wheat has been harvested4    
,they are afterwards to be pent up1 and 
fed with ground malt mixed with water4  
,boiled oats or wheat may occasionally  
be substituted4--,,ducks are fattened in
 the same manner1 only they must be     
allowed a large pan of water to dabble  
in4 ,those kept for breeders1 should    
have the convenience of a large pond2   
and such as have their bills a little   
turned up will generally be found the   
most prolific4 ,in the spring of the    
year1 an additional number of ducks may 
be reared by putting the eggs under the 
care of the hen1 who will hatch them as 

her own brood4--,,turkies1 early in the 
spring1 will often wander to a distance 
in order to construct their nest1 where 
the hen deposits from fourteen to       
seventeen eggs1 but seldom produces more
 than one brood in a season4 ,great     
numbers are reared in the northern      
counties1 and driven by hundreds to the 
,london market by means of a shred of   
scarlet cloth fastened to the end of a  
pole1 which from their antipathy to this
 colour serves as a whip4 ,turkies being
 extremely delicate fowls1 are soon     
injured by the cold3 hence it is        
necessary1 soon after they are hatched1 
to force them to swallow one whole      
peppercorn each1 and then restore them  
to the parent bird4 ,they are also      
liable to a peculiar disorder1 which    
often proves fatal in a little time4 ,on
 inspecting the rump feathers1 two or   
three of their quills will be found to  
contain blood2 but on drawing them out1 
the chickens soon recover1 and          
afterwards require no other care than   

common poultry4 ,young turkies should be
 fed with crumbs of bread and milk1 eggs
 boiled hard and chopped1 or with common
 dock leaves cut fine1 and mixed with   
fresh butter-milk4 ,they also require to
 be kept in the sunshine or a warm      
place1 and guarded from the rain1 or    
from running among the nettles4 ,they   
are very fond of the common garden      
peppercress1 or cut-leaved cress1 and   
should be supplied with as much of it as
 they will eat1 or allowed to pick it   
off the bed4 ,in ,norfolk they are fed  
with curds and chopped onions1 also with
 buck wheat1 and are literally crammed  
with boluses of barley meal till their  
crops are full1 which perhaps may       
account for the superior excellence of  
the turkies in that part of the kingdom4
   ,,pounce4 ,this article1 used in     
writing1 is made of gum sandaric1       
powdered and sifted very fine2 or an    
equal quantity of rosin1 burnt alum1 and
 cuttle fishbone well dried1 and mixed  
together4 ,this last is of a superior   

quality4   ,,pound ,,cake4 ,beat a pound
 of butter to a cream1 and mix with it  
the whites and yolks of eight eggs      
beaten apart4 ,have ready warm by the   
fire1 a pound of flour1 and the same of 
sifted sugar4 ,mix them and a few       
cloves1 a little nutmeg and cinnamon1 in
 fine powder together2 then by degrees  
work the dry ingredients into the butter
 and eggs4 ,it must be well beaten for a
 full hour1 adding a glass of wine1 and 
some carraway seeds4 ,butter a pan1 and 
bake it a full hour in a quick oven4    
,the above proportions1 leaving out four
 ounces of the butter1 and the same of  
sugar1 make a less luscious cake1 but a 
very pleasant one4   ,,pounded ,,cheese4
 ,cut a pound of good mellow cheese into
 thin slices1 add to it two or three    
ounces of fresh butter1 rub them well   
together in a mortar till quite smooth4 
,when cheese is dry1 and for those whose
 digestion is feeble1 this is the best  
way of eating it2 and spread on bread1  
it makes an excellent supper4 ,the      

flavour of this dish may be encreased by
 pounding it with curry powder1 ground  
spice1 black cayenne1 and a little made 
mustard2 or it may be moistened with a  
glass of sherry4 ,if pressed down hard  
in a jar1 and covered with clarified    
butter1 it will keep for several days in
 cool weather4   ,,prawns ,,and         
,,shrimps4 ,when fresh they have a sweet
 flavour1 are firm and stiff1 and of a  
bright colour4 ,shrimps are of the prawn
 kind1 and may be judged by the same    
rules4   ,,prawn ,,soup4 ,boil six      
whitings and a large eel1 in as much    
water as will cover them1 after being   
well cleaned4 ,skim them clean1 and put 
in whole pepper1 mace1 ginger1 parsley1 
or onion1 a little thyme1 and three     
cloves1 and boil the whole to a mash4   
,pick fifty crawfish1 or a hundred      
prawns2 pound the shells1 and a small   
roll4 ,but first boil them with a little
 water1 vinegar1 salt1 and herbs4 ,put  
this liquor over the shells in a sieve1 
and then pour the soup1 clear from the  

sediment4 ,chop a lobster1 and add this 
to it1 with a quart of good beef gravy4 
,add also the tails of the crawfish1 or 
the prawns1 with some flour and butter4 
,the seasoning may be heightened1 if    
approved4   ,,preserves4 ,these can     
never be done to perfection1 without    
plenty of good sugar4 ,fruits may be    
kept with small quantities of sugar1 but
 then they must boil so long that there 
is as much waste in the boiling away1 as
 some more sugar added at first would   
have cost1 and the quality of the       
preserve will neither be so proper for  
use1 nor of so good an appearance1 as   
with a larger proportion of sugar1 and  
moderate boiling4 ,fruits are often put 
up without any sugar at all1 but if they
 do not ferment and spoil1 which is very
 common1 they must have a good deal of  
sugar added to them when used1 and thus 
the risk of spoiling seems hardly       
compensated by any saving4 ,the only    
real economy that can be exercised in   
this case is1 not to make any preserves 

at all4 ,the most perfect state in which
 fruits in general can be taken for     
preserving is1 just when they are full  
ripe4 ,sooner than this they have not   
acquired their best qualities1 and if   
they hang long after it they begin to   
lose them4 ,some persons will delay the 
doing them1 under an idea that the      
longer they hang the less sugar they    
require4 ,but it is a false economy that
 would lose the perfection of the fruit 
to save some of the sugar1 and probably 
quite unfounded in fact1 as all things  
will naturally keep the best that are   
taken at their highest perfection1 and  
hence do with as little sugar then as at
 any time4   ,,preserved ,,cucumbers4   
,choose such as are most free from seed2
 some should be small to preserve whole1
 and others large to cut in pieces4 ,put
 them into a jar1 with strong salt and  
water1 and a cabbage leaf to keep them  
down1 and set them in a warm place till 
they turn yellow4 ,then wash and set    
them over the fire in fresh water1 with 

a little salt1 and a fresh cabbage leaf 
over them2 cover the pan close1 but they
 must not be boiled4 ,if not of a fine  
green1 change the water1 cover them as  
before1 and make them hot2 when of a    
good green1 take them off the fire1 and 
let them stand till cold4 ,cut the large
 cucumbers in quarters1 and take out the
 seeds and pulp2 put them into cold     
water for two days1 and change the water
 twice each day4 ,place on the fire a   
pound of refined sugar1 with half a pint
 of water2 skim it clean1 put in the    
rind of a lemon1 and an ounce of ginger 
with the outside scraped off4 ,when the 
syrup is pretty thick take it off1 and  
when cold wipe the cucumbers dry1 and   
put them in4 ,boil the syrup every two  
or three days1 continuing to do so for  
three weeks1 and make it stronger if    
necessary4 ,be sure to put the syrup to 
the cucumbers quite cold1 cover them    
close1 and keep them in a dry place4    
,,preserved ,,oysters4 ,open the oysters
 carefully1 so as not to cut them1      

except in dividing the gristle which    
attaches the shells4 ,put them into a   
mortar1 and add about two drams of salt 
to a dozen oysters4 ,pound and then rub 
them through the back of a hair sieve1  
and put them into the mortar again1 with
 as much well-dried flour as will make  
them into a paste4 ,roll it out several 
times1 and at last flour and roll it out
 the thickness of a half crown1 and     
divide it into pieces about an inch     
square4 ,lay them in a ,dutch oven1 that
 they may dry gently without being      
burnt2 turn them every half hour1 and   
when they begin to dry1 crumble them4   
,they will take about four hours to dry1
 then pound them fine1 sift and put them
 into bottles1 and seal them down4 ,to  
make half a pint of oyster sauce1 put   
one ounce of butter into a stewpan1 with
 three drams of oyster powder1 and six  
spoonfuls of milk4 ,set it on a slow    
fire1 stir it till it boils1 and season 
it with salt4 ,this powder1 if made of  
plump juicy natives1 will abound with   

the flavour of the fish2 and if closely 
corked1 and kept in a dry place1 will   
remain good for some time4 ,it is also  
an agreeable substitute when oysters are
 out of season1 and is a valuable       
addition to the list of fish sauces4 ,it
 is equally good with boiled fowl1 or   
rump steak2 and sprinkled on bread and  
butter1 it makes a very good sandwich4  
,,preserved ,,walnuts4 ,put the walnuts 
into cold water1 let them boil five     
minutes1 strain off the water1 and      
change it three times4 ,dry the nuts in 
a cloth1 and weigh them2 to every pound 
of nuts allow a pound of sugar1 and     
stick a clove in each4 ,put them into a 
jar with some rose vinegar2 boil up a   
syrup1 with a pint of water and half a  
pound of sugar1 and pour over them4 ,let
 them stand three or four days1 and boil
 up the syrup again4 ,repeat this three 
times1 and at last give the walnuts a   
good scald1 and let them remain in the  
syrup4   ,,preservation ,,of ,,butter4  
,butter1 as it is generally cured1 does 

not keep well for any length of time1   
without spoiling or becoming rancid4    
,the following method of preserving     
butter1 supposing it to have been       
previously well made1 is recommended as 
the best at present known4 ,reduce      
separately to fine powder in a dry      
mortar1 two pounds of the whitest common
 salt1 one pound of saltpetre1 and one  
pound of lump sugar4 ,sift these        
ingredients one above another1 on two   
sheets of paper joined together1 and    
then mix them well with the hands1 or   
with a spatula4 ,preserve the whole in a
 covered jar1 placed in a dry situation4
 ,when required to be used1 one ounce of
 this composition is to be proportioned 
to every pound of butter1 and the whole 
is to be well worked into the mass3 the 
butter is then to be packed in casks in 
the usual way4 ,butter cured with this  
mixture will be of a rich marrowy       
consistence1 and will never acquire that
 brittle hardness so common to salt     
butter4 ,it has been known to keep for  

three years1 as sweet as it was at      
first2 but it must be observed1 that    
butter thus cured requires to stand at  
least three weeks or a month before it  
is used4 ,if it be opened sooner1 the   
salts are not sufficiently blended with 
it1 and sometimes the coolness of the   
nitre will then be perceived1 which     
totally disappears afterwards4          
,cleanliness in this article is         
indispensable1 but it is not generally  
suspected1 that butter made or kept in  
vessels or troughs lined with lead1 or  
put into glazed earthenware pans1 is too
 apt to be contaminated with particles  
of that deleterious metal4 ,if the      
butter is in the least degree rancid1   
this can hardly fail to take place2 and 
it cannot be doubted1 that during the   
decomposition of the salts1 the glazing 
is acted upon4 ,it is better therefore  
to use tinned vessels for mixing the    
preservative with the butter1 and to    
pack it either in wooden vessels1 or in 
stone jars which are vitrified          

throughout1 and do not require any      
inside glazing4   ,,pressed ,,beef4     
,salt a piece of the brisket1 a thin    
part of the flank1 or the tops of the   
ribs1 with salt and saltpetre five days4
 ,boil it gently till extremely tender1 
put it under a great weight1 or in a    
cheesepress1 and let it remain till     
perfectly cold4 ,it is excellent for    
sandwiches1 or a cold dish4   ,,primrose
 ,,vinegar4 ,boil four pounds of moist  
sugar in ten quarts of water for about a
 quarter of an hour1 and take off the   
scum4 ,then pour the liquor on six pints
 of primroses1 add some fresh yeast     
before it is quite cold1 and let it work
 all night in a warm place4 ,when the   
fermentation is over1 close up the      
barrel1 and still keep it in a warm     
place4   ,,prince ,,of ,,wales',s       
,,pudding4 ,put half a pound of loaf    
sugar1 and half a pound of fresh butter1
 into a saucepan2 set it over the fire  
till both are melted1 stirring it well1 
as it is very liable to burn1 but do not

 let it boil4 ,pour this into an earthen
 pan1 grate the rind of a lemon into it1
 and leave it to cool4 ,have ready two  
sponge biscuits soaked in a quarter of a
 pint of cream1 bruise them fine and    
stir them into the sugar and butter4    
,beat the yolks of ten1 and the whites  
of five eggs well with a little salt2   
squeeze and strain the juice of the     
lemon into them1 and mix these well in  
with the other ingredients4 ,lay a puff 
paste into the dish1 strew it with      
pieces of candied lemon peel1 put in the
 pudding1 and bake it three quarters of 
an hour in a moderate oven4 ,sift fine  
sugar over it1 before it is sent to the 
table4   ,,provisions4 ,the first of all
 requisites for human sustenance is     
,bread1 which with great propriety is   
denominated 'the staff of life4' ,the   
next to this is ,meat1 which though not 
alike essential1 is of great importance 
in strengthening and invigorating the   
human frame4 ,the former of these       
constituting the principal food of great

 numbers1 and a part of the sustenance  
of all people1 it is highly necessary to
 attend carefully to the ingredients of 
which it is composed1 and to the manner 
in which it is prepared4 ,a person's    
health must inevitably be injured by bad
 corn and flour1 and even by what is    
good1 when improperly prepared4 ,the    
best flour is often made into bad bread 
by not suffering it to rise             
sufficiently2 by not kneading it well1  
by not baking it enough1 and by keeping 
it too long4 ,mixing other substances   
with the flour also injures the quality 
of the bread in a very high degree4     
,these faults have a bad effect on those
 who generally eat such bread1 but the  
injury is still more serious to children
 and weakly persons4 ,where the flour is
 corrupted1 the use of it in every other
 article of food1 will of course be as  
unwholesome as in that of bread4 ,the   
mere exposure to the air will evaporate 
and deaden all flour1 though the grain  
may never have passed through any       

fermentation or digestion2 as in the    
instance of wheat flour1 the strongest  
and the best of any other4 ,for this    
reason1 flour which has been ground five
 or six weeks1 or longer1 though it be  
kept close in sacks or barrels1 will not
 make so sweet a loaf1 nor one so moist 
and pleasant1 as that which is newly    
ground4 ,hence all bread made in ,london
 eats drier and harsher than bread in   
the country1 which is made within a few 
days after the grinding of the wheat4   
,all grains which are ground1 ought     
therefore to be used as soon afterwards 
as possible4 ,but this is not the most  
profitable to the dealers in meal1 as   
meal newly ground will not part so      
freely from the bran1 nor consequently  
yield so much flour1 as when it lies a  
certain time after the grinding2 for    
this disposes the branny and floury     
parts to give way from each other1 and  
thus they separate easier and more      
completely than when dressed            
immediately4 ,the flour also then looks 

finer1 but the bread made of such meal  
is not of so good a quality as that made
 of meal fresh ground4 ,all sorts of    
grain kept entire1 will remain sound and
 good for a long time3 but flour will in
 a comparatively short time1 corrupt1   
and generate worms4 ,this therefore     
requires peculiar attention1 or much    
loss and injury may be sustained4 ,the  
health of mankind depends in great      
measure on the good or bad preparation  
of food1 and on the purity of all sorts 
of provisions3 and grain being the most 
essential article of sustenance1 very   
much depends on the conduct of millers1 
bakers1 and mealmen4 ,those who acquit  
themselves honestly in these vocations  
are entitled to a fair profit1 and the  
goodwill of their fellow-men3 but such  
as betray the confidence reposed in     
them1 by corrupting or withholding it   
when needed1 are undoubtedly amongst the
 worst enemies of mankind4 ,so far as   
health is concerned1 bread made with    
leaven is preferable to that made with  

yeast2 the sour quality of leaven is    
more agreeable to the ferment of the    
stomach than yeast2 it is also easier of
 digestion1 and more cleansing4 ,it     
opens the vessels1 and gives a healthy  
appetite2 and a little use will make it 
familiar and pleasant to the eater4     
,this bread however seldom agrees with  
weak stomachs1 especially such as are   
liable to acidity and heartburn4 ,one of
 the best kinds of bread for sickly     
people1 is made of wheaten flour1 the   
coarse or husky bran being taken out1   
but not finely dressed2 otherwise it    
would be dry1 and obstructing to the    
stomach4 ,the inner skin or branny parts
 of wheat contain a moisty quality1     
which is opening and cleansing1 while   
the fine floury parts afford more       
nourishment4 ,bread therefore of a      
middling quality is the wholesomest1 and
 the best4 ,mixing in much salt is      
injurious1 from the change it occasions 
in bread of every description4 ,finding 
no matter liable to putrefaction to work

 on1 it acts upon the best qualities of 
the flour1 which it alters and corrupts4
 ,hence1 when bread is intended to be   
kept a considerable time1 as biscuits   
for a long voyage1 no salt is put into  
it4 ,but bread for common use will admit
 of a moderate portion of salt4 ,it may 
be remarked however1 that bread1        
notwithstanding it is so excellent with 
meat1 milk1 and vegetables1 is not so   
substantial and nourishing as flour1    
when prepared in porridges and other    
articles4 ,to have good bread1 it should
 not be baked in too close an oven1 but 
a free passage should be left for the   
air4 ,the best way is to make it into   
thin cakes1 and bake them on a stone1   
which many in the northern counties use 
for that purpose1 making a wood fire    
under it4 ,this sort of bread is        
sweeter1 of a more innocent taste1 and  
far easier of digestion1 than bread     
baked the common way in ovens4 ,in the  
same manner cakes may be made of any    
kind of grain1 such as rye1 oats1 or    

barley1 and will be found more wholesome
 and nourishing1 and more agreeable to  
nature1 than bread made in the usual    
manner4 ,oat cakes are often preferred  
to those made of wheat flour1 as they   
tend to open the body1 and are rather   
warmer1 to cold and weak stomachs4      
,barley is not so nourishing1 and       
requires more preparation to render it  
digestible1 than the other kinds of     
grain4 ,cakes1 biscuits1 muffins1 buns1 
crumpets1 and small bread1 made with    
eggs1 butter1 or sugar1 seldom agree    
with delicate persons4 ,biscuits made   
without leaven1 yeast1 butter1 or sugar1
 are more difficult of digestion1 than  
bread when it is fermented4 ,where bread
 is fixed to a standard weight and      
price1 bakers are very apt to mix alum  
and pearlash with it1 for the purpose of
 hastening its rising1 and of encreasing
 its weight1 by causing it to retain its
 moisture4 ,if a piece of bread be      
soaked in water1 and turns the juice of 
a red cabbage into a green colour1 it is

 a proof that it contains an alkali or  
earthy substance1 which is most probably
 pearlash4 ,it is said that a compound  
salt is clandestinely sold in ,london1  
under the name of baker's salt1 and is  
composed of the above ingredients4 ,when
 there is reason to suspect that bread  
is adulterated with alum1 it may be     
detected thus4 ,cut about a pound of    
bread into an earthen vessel1 pour upon 
it a quart of boiling water1 and let it 
stand till cold4 ,strain the liquor off 
gently through a piece of fine linen1   
boil it down to about a wine glass full1
 and set it by to cool4 ,if there be a  
mixture of alum1 it will form itself    
into crystals4 ,the observance of the   
following rules may be considered as    
essential to the making of good bread4  
,the corn must be sound and clean1 and  
newly ground1 and not contaminated with 
any extraneous mixtures4 ,to make it    
easy of digestion it should be leavened1
 and moderately seasoned with salt4 ,let
 it rise for several hours1 and be well 

wrought and kneaded with the hands4 ,it 
must be well baked1 but neither over nor
 under-done4 ,if baked too little1 the  
bread will be heavy1 clammy1 and        
unwholesome3 if too much1 its strength  
and goodness will be consumed4 ,in      
general1 bread should not be eaten hot2 
it is then more viscid1 and harder of   
digestion4 ,bread is in its best state  
the first and second day after it is    
baked4 ,economical bread1 or bread of an
 inferior quality1 depraved by other    
mixtures1 has frequently been           
recommended to poor people in times of  
scarcity2 but except where absolute     
necessity exists1 this is a kind of     
policy that cannot be too severely      
condemned4 ,the labouring classes1 whose
 dependence is almost entirely upon     
bread1 ought to be provided with what is
 of the purest and most nutricious      
quality1 and at a reasonable price4     
,they might then live upon their labour1
 and in health and activity would feel  
that labour itself was sweet4 ,if       

potatoes1 rice1 or any other ingredients
 are to be mixed with the bread1 to     
lower its nutricious qualities1 let it  
not be offered to the labourer2 but if  
economy of this kind be required1 let it
 be exercised by those whose eyes are   
standing out with fatness1 and to whom a
 sparer diet might be                   
beneficial4--,,meat in general1 as well 
as all other kinds of food1 is          
nourishing or otherwise1 according to   
its quality1 and the manner in which it 
is prepared4 ,there are peculiar        
constitutions1 or particular diseases   
and periods of life1 when animal food is
 highly detrimental2 and others again1  
when it is essentially necessary2 but it
 is the general use of it1 and not these
 exceptions1 that will be the subject of
 the following observations4 ,as a part 
of our habitual diet1 the main points to
 be attended to are1 the kinds of animal
 food1 and the modes of dressing it1    
which are most to be recommended4 ,a    
choice of meat is desirable1 but if the 

animals subject to this choice be       
neither sound nor healthy1 it is of     
little consequence which kind is        
preferred1 for they1 are alike          
unwholesome4 ,it is proper therefore to 
avoid the flesh of all such as are      
fatted in confinement1 or upon          
pernicious substances1 which can never  
make wholesome food4 ,oil cakes and rank
 vegetables1 with want of air and       
exercise1 will produce such sort of meat
 as will shew immediately from its      
appearance1 that it must be unwholesome4
 ,animals may eat rancid fulsome food1  
and grow fat upon it1 and yet the meat  
they produce may be highly offensive4   
,hunger and custom will induce the      
eating of revolting substances1 both in 
the brute and human species2 and growing
 fat is by no means a certain sign of   
health4 ,on the contrary1 it is         
frequently the symptom of a gross habit1
 and a tendency to disease4 ,the        
distinct effects of various kinds of    
food upon animals1 are very obvious in  

the instance of milch cows4 ,grass1 hay1
 straw1 grains1 turnips1 and oil cakes1 
produce milk of such different qualities
 as must be at once distinguished2 and  
the preference to that where cows are   
fed upon grass or hay1 and next to them 
straw1 appears very decided4 ,the       
inference would be fair1 that it must be
 the same with respect to flesh1 even if
 it were less obvious than it is4 ,it is
 an unwise economy1 in the management of
 cows1 that withholds from them a       
sufficient quantity of the best and most
 nourishing food4 ,if duly appreciated1 
the quality of milk is even of superior 
importance to that of flesh1 from its   
general excellence and utility as an    
article of food4 ,if milk was plentiful 
and good1 the want of meat would in many
 instances not be felt1 and in others1  
the consumption of it might be lessened 
with great advantage4 ,to confine cows  
with a view to increase their supply of 
milk1 is as injurious to the quality of 
it1 as the confinement of animals is in 

other instances4 ,the over feeding them 
also with a similar view1 is an         
injurious practice4 ,cleanliness too is 
no less essential to keeping them in a  
wholesome state1 than to animals        
intended to be slaughtered4 ,it is no   
uncommon effect of confining and        
cramming animals1 that they become      
diseased in the liver1 besides acquiring
 a general tendency to putridity in     
their juices and muscular substances1   
from want of air and exercise1 excess of
 feeding and bad food1 and the dirt in  
which they live4 ,a brute1 no more than 
a human being1 can digest above a       
certain quantity of food1 to convert it 
into actual nourishment2 and good chyle 
can only be produced from wholesome     
food1 cleanliness1 air1 and exercise4   
,to be well fleshed rather than fat1 is 
the desirable state of animals destined 
for slaughter4 ,there will always be    
with this a sufficient proportion of    
fat2 and labouring by artificial means  
to produce more1 is only encreasing that

 part of animal substance1 which from   
its gross indigestible nature is not    
proper for human diet1 unless in a very 
limited degree4 ,venison1 which in its  
domestic state is never fatted like     
other animals2 game1 and every wild     
animal proper for food2 possess superior
 qualities to the tame1 from the total  
contrast in their habits1 more than from
 the food they eat4 ,they have an       
extensive range in the open air1 take   
much exercise1 and choose their own     
sustenance1 the good effects of which   
are very evident in a short delicate    
texture of flesh found only in them4    
,their juices and flavour are more pure1
 and their fat is far more delicious    
than that of home-bred animals4 ,the    
superiority of ,welch mutton and ,scotch
 beef is owing to a similar cause1 and  
is still more in point than the former1 
as a contrast between animals of the    
same species under different management4
 ,the preferences just mentioned are not
 a mere matter of taste1 which might    

readily be dispensed with1 but are      
founded on more important               
considerations4 ,a short delicate       
texture renders the meat more           
digestible1 in a very high degree1 than 
the coarse1 heavy1 stringy kind of      
substance produced by the misapplied art
 of man4 ,a pure animal juice too1 is   
something more than a luxury2 for if    
what we use as food is not pure1 neither
 can our blood nor our juices be so4 ,if
 we would but be content with           
unadulterated luxuries1 we have them at 
our command2 and provided they are not  
indulged to excess1 are of decided      
advantage to our health4 ,supposing all 
animal flesh to be good of its kind1    
there is still abundant room for        
selection and choice4 ,mutton1 beef1    
venison1 game1 wild rabbits1 fowls1     
turkies1 and various small birds1 are   
preferable to lamb1 veal1 pork1 young   
pigs1 ducks1 geese1 and tame rabbits4   
,beef and mutton are much easier of     
digestion and more nutricious than veal 

and lamb1 especially if not slaughtered 
before they come to proper maturity4    
,nothing arrives at perfection under a  
stated period of growth1 and till this  
is attained it will afford only inferior
 nutriment4 ,if the flesh of mutton and 
lamb1 beef and veal1 are compared1 they 
will be found of a different texture1   
and the two young meats of a more       
stringy indivisible nature than the     
others1 which makes them harder of      
digestion4 ,neither are their juices so 
nourishing when digested2 as any one at 
all in the habit of observing what is   
passing within and about them will      
readily perceive from their own         
experience4 ,lamb and veal leave a      
craving nausea in the stomach1 not      
perceived after taking other kinds of   
animal food4 ,veal broth soon turns sour
 by standing1 owing to the sugar of milk
 contained in the blood of a calf2 and  
the same change takes place in a weak   
stomach4 ,persons in the habit of       
drinking strong liquors with their      

meals1 cannot competently judge of such 
an effect2 as these liquors harden all  
kinds of animal food1 and therefore     
little distinction can be perceived     
amongst them4 ,pork and young pigs are  
liable to the same objections as lamb   
and veal1 but in a greater degree2 they 
are fat and luscious1 but afford no     
nutriment4 ,ducks and geese are of a    
coarse oily nature1 and only fit for    
very strong stomachs4 ,tame rabbits are 
of a closer heavier texture than wild   
ones1 and hence of inferior quality4    
,pigeons are of a hot nature1 and should
 therefore be used sparingly4 ,fowls and
 turkies are of a mild proper nature for
 food1 but the fattening them in        
confinement is equally prejudicial1 as  
to other animals already mentioned4 ,if 
left at large1 well fed with good       
barley1 and with clean water to drink1  
they will be little inferior to game4   
,barley is preferable to barley meal1 as
 retaining all the natural qualities of 
the grain in greater perfection than    

when ground2 and as these birds are     
provided with grinders in the gizzard1  
the concocting their own food is more   
nourishing and wholesome for them4      
,these1 like other animals1 should be   
suffered to attain their full growth1 in
 order to have them in the best state   
for nutriment4 ,some parts of birds1 and
 other animals1 are hard and viscid1 as 
the head1 neck1 feet1 and tail2 the     
parts about the wings1 back1 and breast 
of birds1 are in general the most       
tender1 and of the finest flavour4 ,in  
four-footed animals1 the upper part of  
the leg and shoulder1 the back1 breast1 
and long bones of the neck1 are         
generally superior to the rest4 ,the    
heart and other viscera are nutricious1 
but hard of digestion1 and improper for 
weak stomachs4 ,the larger an animal is 
of its kind1 the flesh of it will be    
stronger1 and more difficult to digest2 
the juices also will be more rank than  
those of smaller ones of the same       
species1 supposing them to have arrived 

at the same maturity4 ,animals which    
abound with fat and oily substances are 
harder to digest1 than those of a drier 
and more fleshy nature2 and to persons  
who use but little exercise1 or have    
weak stomachs1 this kind of food is very
 improper4 ,its tendency is to weaken   
the tone and force of the stomach1 the  
fat and oil being enclosed in little    
bladders1 which are with difficulty     
broken and separated4 ,hence fat meat is
 not so digestible as that of well fed  
animals1 which do not abound with fat4  
,the flesh of very old animals is       
unwholesome1 being hard1 dry1 sinewy1   
innutricious1 and difficult to digest4  
,those which are the longest in coming  
to maturity have the coarsest juices1   
such as oxen1 cows1 and boars4 ,these   
are less tender and digestible than     
sheep1 venison1 hares1 rabbits1 poultry1
 game1 and other birds4 ,in almost all  
cases1 the strong and pungent in flavour
 are harder to digest than those of a   
milder nature4 ,the flesh of birds is   

lighter1 drier1 and easier of digestion1
 than that of four-footed animals4 ,a   
difference also arises from the place of
 pasturage1 from food and exercise4     
,animals living in high places1         
refreshed with wholesome winds1 and     
cherished with the warm beams of the    
sun1 where there are no marshes1 lakes1 
or standing waters1 are preferable to   
those living in pools1 as ducks and     
geese1 and other kinds of fowl4--,,fish 
is less nourishing than flesh1 because  
it is gross1 phlegmatic1 cold1 and full 
of watery superfluities3 but under      
certain restrictions1 it may be safely  
used as a part of our general diet4 ,it 
is unsuitable to cold phlegmatic        
constitutions1 but very well adapted to 
such as are hot and choleric4 ,the white
 kinds of fish1 which contain neither   
fat nor oil1 are preferable to the rest2
 such as whitings1 turbot1 soles1 skate1
 haddock1 flounders1 smelts1 trout1 and 
graylings4 ,these are easier of         
digestion than salmon1 mackarel1 eels1  

lampreys1 herrings1 or sprats1 and      
therefore more wholesome4 ,shell-fish1  
such as oysters1 muscles1 cockles1      
crabs1 and lobsters1 are very far from  
being easy of digestion1 and are        
particularly improper for invalids1     
though too commonly imagined to be      
suitable in such cases4 ,in general it  
may be observed1 that those kinds of    
fish which are well grown1 nourish      
better than the young and immature4     
,sea-fish are wholesomer than           
fresh-water fish3 they are of a hotter  
nature1 not so moist1 and more          
approaching to flesh meat4 ,of all sea  
and river fish1 those are the best which
 live in rocky places4 ,next to these1  
in gravelly or sandy places1 in sweet1  
clear1 running water1 where there is    
nothing offensive4 ,those which live in 
pools1 muddy lakes1 marshes1 or stagnant
 water1 are bad4 ,whether sea or river  
fish1 those are the best which are not  
too large1 whose flesh is not hard and  
dry1 but crisp and tender2 which taste  

and smell well1 and have many fins and  
scales4 ,all fresh fish should be eaten 
hot1 and less in quantity than fresh    
meat4 ,fish should not be eaten very    
often1 and never after great labour and 
exercise1 nor after eating other solid  
food4 ,fish and milk are not proper to  
be eaten at the same meal1 nor should   
eggs be used with fish1 except with salt
 fish1 and that should be well soaked in
 water before it is dressed4 ,it may be 
eaten with carrots or parsnips1 instead 
of egg sauce4 ,if salt fish be eaten too
 often1 or without this precaution1 it  
produces gross humours and bad juices in
 the body2 occasions thirst1 hoarseness1
 sharpness in the blood1 and other      
unfavourable symptoms4 ,it is therefore 
a kind of food which should be used very
 sparingly1 and given only to persons of
 a strong constitution4 ,all kinds of   
salted and dried fish are innutricious  
and unwholesome1 and their injurious    
effects are often visible in the habits 
of seafaring people4 ,even prawns and   

shrimps1 if eaten too freely1 are known 
to produce surfeits1 which end in ,st4  
,anthony's fire4--,if proper attention  
be paid to health1 every kind of        
sustenance intended for the use of man1 
must be provided in its ,,season2 for to
 every thing there is both time and     
season1 which the wisdom and goodness of
 providence have pointed out4 ,every    
production is the most pure in quality1 
and of course the most wholesome1 when  
nature has perfected her work1 and      
prepared it for human sustenance4 ,to   
anticipate her seasons1 or to prolong   
them1 is a misapplication of labour1 and
 a perversion of the bounties of        
providence into secret poisons1 to      
indulge the wanton cravings of a        
depraved appetite4 ,the properties of   
animal food in general seem not to      
restrict the use of it to any particular
 season1 but rather to admit its common 
use at all times4 ,the only period in   
which it is less seasonable than at any 
other1 appears to be in hot weather1    

when animal substances of all kinds are 
very liable to taint4 ,the profuse      
supply of vegetables too in the warmer  
months1 seems to lessen the occasion for
 animal food4 ,attention should be paid 
however at all times to the proper      
season for using the different kinds of 
animal food1 and to the various         
circumstances that may contribute to its
 being more or less wholesome4 ,the     
killing of animals by the easiest means1
 and not previously abusing them by     
over-driving1 or in any other way1      
materially affects their fitness for    
food1 and ought therefore to be         
carefully attended to4 ,the high        
flavour1 or taint in meat1 which so many
 ,english palates prefer1 is in fact the
 commencement of putrefaction2 and of   
course meat in this state is very       
improper for food1 particularly for     
persons with any tendency to putrid     
disorders4 ,at a time when bad fevers   
prevail1 food of this description ought 
to be generally avoided1 as it disposes 

the blood and juices to receive         
infection4 ,with respect to grain1 its  
adaptedness to keep the whole year      
round1 evidently denotes that it was    
intended for constant use4 ,but the     
recurrence of an annual supply seems to 
be the voice of nature1 forbidding its  
being kept in ordinary cases to a longer
 period1 especially as new corn is      
generally preferred to the old4 ,all    
other vegetables1 including fruits1 seem
 designed only for a transient season4  
,roots1 and a few late fruits1 have     
indeed the property of keeping for some 
months1 and may thus provide a store for
 the winter1 when fresh vegetables are  
less plentiful4 ,other kinds will not   
keep without undergoing a culinary      
process1 by which they are rendered less
 wholesome1 however palatable they may  
be considered4 ,provisions of almost    
every description may be preserved from 
putrefaction by being partially dressed 
and then closely stopped down1 as has   
been fully demonstrated by ,messrs4     

,donkin and ,gamble of ,bermondsey1 who 
by means of air-tight canisters are in  
the habit of preparing all kinds of     
meat1 which will keep perfectly sweet   
and fresh for a considerable length of  
time in any climate1 and are            
incomparably better than those preserved
 in the ordinary way by salting or      
drying4 ,but however applicable these   
preserves may be to the purposes of a   
long voyage1 or a foreign expedition1   
where no fresh supplies can be obtained1
 they are by no means to be recommended 
to private families1 who enjoy the      
superior advantages of going to market  
for fresh provisions4 ,time1 which      
devours all things1 cannot fail to      
impair1 though not immediately1 the     
flavour and other properties of whatever
 is preserved1 in defiance of every     
precaution against its influence4 ,the  
appearance and flavour of such articles 
may not be revolting to us1 but if      
compared with the same things when fresh
 and well dressed1 their inferiority is 

sufficiently obvious4 ,pickled salmon is
 a familiar instance of this kind4 ,it  
is very generally relished1 and often   
preferred to fresh salmon2 yet if       
brought into comparison1 the substance  
of the one is heavy1 that of the other  
light and elastic4 ,the flavour of the  
pickled salmon is sophisticated and     
deadened1 if not vapid2 that of the     
other is natural1 fresh1 and delicate1  
the pure volatile spirit not being      
destroyed by improper cookery1 or long  
keeping4 ,instances of violent surfeits 
often occur from eating pickled salmon1 
soused mackarel1 and other rich         
preserves1 not from their being in a    
state of decay1 but from the            
unwholesomeness of their preparation4   
,people acquire tastes indeed1 that     
reconcile them to any thing2 that even  
make them fond of corrupted flavours1   
such as decayed cheese1 tainted meat1   
and other things of a similar           
description4 ,our taste therefore is    
very likely to betray us into error2 and

 to guard against it1 it is necessary to
 be able to distinguish between what is 
really wholesome and what is otherwise1 
for this is rather a matter of judgment 
than of taste4--,a few brief remarks may
 very properly be added on the important
 article of ,,milk1 which forms1 or     
ought to form1 an essential part of the 
food of every family1 in one shape or   
another4 ,as far as regards the general 
properties of milk1 it is in season at  
all times2 and by judicious management  
it might always be supplied in          
sufficient quantities to become a       
plentiful source of human sustenance4   
,it is of the best quality however1 five
 or six months after a cow has calved4  
,when she becomes with calf again1 her  
milk will of course fall off1 both in   
quantity and in quality4 ,the impatient 
greediness of cow-keepers would have    
calves and milk at the same time1 and on
 this account they seldom allow their   
dairies a fair interval for keeping up a
 successive supply of the best milk4 ,to

 keep cows in the healthiest condition1 
and their milk consequently in the      
purest state1 they should not be        
confined in houses1 nor in yards1 but   
suffered to go at large in the open     
fields4 ,they should also be well fed   
with wholesome provender1 and have      
access to good water4 ,if kept quite    
clean1 by occasionally rubbing them     
down1 and washing their bag1 and legs   
and feet1 their health would be         
promoted1 and of course the nutricious  
quality of the milk4 ,if the comfort and
 welfare of society were consulted1 the 
higher classes would not slight their   
dairies for studs of horses1 kept more  
for ostentation than for use4 ,in       
reference to the same subject1 the      
breaking up of small farms is deeply to 
be regretted1 not only as ruinous to a  
numerous class of deserving persons1 but
 as depriving the markets and the       
neighbourhoods of those articles of     
necessity which their industry produced4
 ,it was an object to a small farmer to 

make the most of his dairy and poultry  
yard1 which to an occupier on a larger  
scale is regarded as a matter of        
indifference4 ,the consequence is1 there
 is neither so plentiful a supply of    
these things1 nor are they so good in   
quality as formerly4 ,the wife of a     
small farmer attended to her own        
business1 her poultry was brought up at 
the barn door1 and killed when it was   
sweet and wholesome1 while the produce  
of her dairy redounded to her credit1   
and afforded ample satisfaction to her  
customers4--,the most judicious choice  
of food however will avail but little1  
if the manner of preparing it is not    
equally judicious4 ,the principal error 
in cooking lies in overdoing what is    
intended for the table2 the qualities of
 the meat are then so entirely changed1 
that it ceases to be nourishing1 and    
becomes hard of digestion4 ,it is       
literally put into the stomach only to  
be pressed out of it again by some      
unnatural exertion1 which at last throws

 the oppressive load into the rest of   
the system1 from whence it will not pass
 off without leaving some injury behind 
it4 ,this1 frequently repeated1 ends at 
last in acute or chronic diseases1 no   
less certainly than constant friction   
upon a stone will at length wear it     
away1 though it may be a long time      
before any impression upon it is        
perceived4 ,similar effects arise from  
drinking1 but generally with a more     
rapid progress1 from the extension and  
collapse of the vessels being more      
sudden and violent4 ,plain cookery1 in  
the exact medium between under and over 
doing1 is the point to be attained to   
render our food salutary4 ,the mixture  
of a great variety of ingredients should
 be avoided1 for if good in themselves  
separately1 they are often rendered     
indigestible by being compounded one    
with another4 ,as we must eat every day1
 there is opportunity enough for all    
things in turn1 without attempting any  
unwholesome composition4 ,much seasoning

 with spices1 contributes to make animal
 food indigestible4 ,they are much safer
 when used just before serving up the   
dish1 or by adding them at the time of  
eating it4 ,beef and pork long salted1  
and hams1 bacon1 tongues1 and hung beef1
 are very indigestible1 and particularly
 improper for weak stomachs1 though they
 will often crave them4 ,boiled meat is 
generally preferable to roast meat1 for 
nourishment and digestion4 ,boiling     
extracts more of the rank strong juices1
 and renders it lighter and more        
diluted4 ,roasting leaves it fuller of  
gravy1 but it adds to the rigidity of   
the fibres4 ,the flesh of young animals 
is best roasted4 ,fried and broiled     
meats are difficult to be digested1     
though they are very nourishing3 weak   
stomachs had better avoid them4 ,meat   
pies and puddings cannot be recommended1
 but strong stomachs may sustain but    
little inconvenience from them4 ,it is a
 confined mode of cookery1 and the meat 
therefore is not at all purified of its 

grossness4 ,when meat pies and puddings 
are used1 they should be moderately     
seasoned4 ,baking meat1 instead of      
roasting it1 is a worse manner of       
dressing it1 from the closeness of the  
oven1 and the great variety of things   
often baking at the same time4 ,stewing 
is not a good way of dressing meat1     
unless it is done very carefully4 ,if it
 is stewed till all the juices are drawn
 from the meat1 the latter becomes quite
 unfit for food3 and if the stewpan be  
kept close covered1 there are the same  
objections to it as meat pies and       
puddings4 ,hashing is a very bad mode of
 cooking4 ,it is doing over again what  
has already been done enough1 and makes 
the meat vapid and hard4 ,what would    
have been good nourishment in the cold  
meat1 is thus totally lost1 as the      
juices1 which are all drawn into the    
gravy1 are spoiled by this second       
cookery1 which exposes them too long to 
the fire4   ,,prune ,,pudding4 ,mix four
 spoonfuls of flour in a quart of milk2 

add six eggs1 two tea-spoonfuls of      
powdered ginger1 a little salt1 and a   
pound of prunes4 ,tie it in a cloth1 and
 boil it an hour4   ,,prune ,,tart4     
,scald some prunes1 take out the stones 
and break them4 ,put the kernels into a 
little cranberry juice1 with the prunes 
and sugar2 simmer them together1 and    
when cold1 make a tart of the sweetmeat4
   ,,pruning4 ,in pruning wall fruit1   
care should be taken to cut off all     
fresh shoots that will not readily bind 
to the wall2 for if any be twisted or   
bruised in the binding1 they will in    
time decay1 and the sap will issue from 
the place4 ,vines should not be cut too 
close to please the eye1 as by that     
means they have sometimes been rendered 
barren of fruit4 ,two knots should      
generally be left on new shoots1 which  
will produce two bunches of grapes1 and 
which are to be cut off at the next     
pruning4 ,new branches are to be left   
every year1 and some of the old ones    
must be removed1 which will increase the

 quantity of fruit4   ,,puddings4 ,the  
only puddings which can with propriety  
be recommended1 as really wholesome     
diet1 are those of the simplest kind1   
such as are seldom met with except in   
families in the middle ranks of life4   
,the poor unfortunately cannot get them1
 and the rich prefer those of a more    
complex kind1 of which the best that can
 be hoped is1 that they will not do much
 harm4 ,the principal ingredients of    
common puddings are so mild and         
salutary1 that unless they are          
over-cooked1 or too many of them mixed  
together1 such puddings are generally   
wholesome4 ,to make them of the best and
 most nutricious quality1 the materials 
should all be fresh and good of their   
kind2 such as1 flour newly ground1 new  
milk1 fresh laid eggs1 and fresh suet4  
,millet1 sago1 tapioca1 whole rice1 will
 all keep a considerable time1 if put   
into a dry place4 ,when rice1 millet1 or
 sago1 are wanted to be used ground1    
they had better be ground at home for   

the sake of having them fresh1 and the  
certainty of having them pure4 ,such a  
mill as is used for grinding coffee1    
will grind them extremely well4 ,the    
whites of eggs should never be used in  
puddings for children1 or persons of    
weak stomachs1 or for those who are any 
way indisposed1 on account of their     
being indigestible4 ,omitting them      
altogether would indeed be attended with
 no disadvantage4 ,the yolk of an egg   
alone answers the same purpose1 as when 
the white is used with it4 ,to prove    
this1 let two cups of batter pudding be 
made1 one with the yolk of an egg only1 
the other with the yolk and white       
together1 and the result will be1 that  
the pudding with the yolk only is quite 
as light1 if not lighter1 than the one  
with the whole egg4 ,in other instances 
also1 of several kinds of puddings1     
where the whites of eggs have been      
totally omitted1 without at all         
encreasing the number of eggs1 the      
result has been the same4 ,there is a   

species of economy practised by good    
housewives1 of making compositions on   
purpose to use up the whites of eggs    
which have been left out of any         
preparation made with eggs4 ,but this is
 a false economy2 for surely it is far  
better to reject as food what is known  
to be injurious1 and to find other uses 
for it1 than to make the human stomach  
the receptacle for offal4 ,economy would
 be much more judiciously exerted in    
retrenching superfluities1 than         
exercised in this manner4 ,two or three 
good dishes of their kind1 and well     
cooked1 are infinitely preferable to a  
whole course of indigestible            
compositions4 ,a soup might as well be  
made of cabbage stalks and pea shells1  
as any preparation of food with whites  
of eggs1 when there is no doubt of their
 being positively prejudicial4 ,as      
cabbage stalks then go to the dunghill1 
and pea shells to the pigs1 so let      
whites of eggs go to the book-binder1 or
 find some other destination4 ,there are

 also various kinds of fruit that       
require to be used with great caution4  
,currants1 raisins1 prunes1 ,french     
plums1 figs1 and all kinds of preserves1
 are prepared either by the heat of the 
sun1 or by cookery to the full extent   
that they will bear1 and beyond which   
any application of heat gives them a    
tendency to putridity4 ,they are        
therefore certainly prejudicial to weak 
stomachs when used in puddings1 and     
cannot be good for any2 though strong   
stomachs may not perceive an immediate  
ill effect from them4 ,eaten without any
 farther preparation1 and especially    
with bread1 these things may be used in 
moderation4 ,for the reasons just given1
 spices are better not put into         
puddings1 they are already in a         
sufficiently high state of preparation4 
,the warm climates in which they grow1  
brings them to a state of far greater   
maturity than the general productions of
 our northern latitude4 ,when they are  
used1 it is better to add them ground1  

at the time of eating what is to be     
seasoned1 or put in the last thing      
before serving up the dish4 ,these are  
also better ground at home1 both to have
 them fresh1 and free from adulteration4
 ,almonds used in puddings are liable to
 the same objection4 ,the danger of     
using laurel leaves in cooking1 cannot  
be too frequently repeated4 ,bay leaves1
 bitter almonds1 and fruit kernels1 if  
not equally dangerous1 are pernicious   
enough to make it very advisable not to 
use them4 ,fresh fruits often become    
more unwholesome from being cooked in   
puddings and tarts1 yet will in many    
cases agree then with stomachs that     
cannot take them raw2 but unripe fruits 
are not good1 either dressed or in any  
other state4--,to prepare puddings in   
the best manner1 they should boil       
briskly over a clear fire1 with the pot 
lid partly if not entirely off1 as the  
access of fresh air makes every thing   
dress sweeter4 ,as butter is generally  
an expensive article1 dripping1 nicely  

prepared1 may on many occasions be used 
as a substitute4 ,it will answer the    
purpose of rubbing basins with1 quite as
 well as butter1 and never gives any    
unpleasant flavour to the pudding4 ,it  
is also very proper to dredge a basin   
with flour1 after it is rubbed with     
butter or dripping4 ,economy in eggs is 
both rational and useful1 as puddings   
with a moderate number of eggs are more 
wholesome1 than when used extravagantly 
or with profusion4 ,pudding cloths1 and 
every utensil in making puddings1 should
 be quite clean1 or the food cannot be  
wholesome4 ,the outside of a boiled     
pudding often tastes disagreeably1 which
 arises from the cloth not being nicely 
washed1 and kept in a dry place4 ,it    
should be dipt in boiling water1        
squeezed dry1 and floured1 when to be   
used4 ,a bread pudding should be loosely
 tied1 and a batter pudding tight over4 
,the water should boil quick when the   
pudding is put in1 and it should be     
moved about for a minute1 lest the      

ingredients should not mix4 ,batter     
pudding should be strained through a    
coarse sieve1 when all is mixed3 in     
others1 the eggs should be strained     
separately4 ,pans and basins in which   
puddings are to be boiled1 should always
 be buttered1 or rubbed with clean      
dripping4 ,a pan of cold water should be
 prepared1 and the pudding dipped in as 
soon as it comes out of the pot1 to     
prevent its adhering to the cloth4 ,good
 puddings may be made without eggs2 but 
they must have as little milk as is     
sufficient to mix the batter1 and must  
boil three or four hours4 ,a few        
spoonfuls of fresh small beer1 or one of
 yeast1 will answer instead of eggs4    
,snow is also an excellent substitute   
for eggs1 either in puddings or         
pancakes4 ,two large spoonfuls will     
supply the place of one egg1 and the    
article it is used in will be equally   
good4 ,this is a useful piece of        
information1 especially as snow often   
falls when eggs are scarce and dear4    

,fresh small beer1 or bottled malt      
liquors1 will likewise serve instead of 
eggs4 ,the yolks and whites beaten long 
and separately1 make the article they   
are put into much lighter4   ,,pudding  
,,cakes4 ,put four yolks and two whites 
of eggs to a pint of milk2 mix with it  
half a pint of bread crumbs grated fine1
 half a nutmeg1 six ounces of currants  
washed and dried1 a quarter of a pound  
of beef suet chopped small1 a little    
salt1 and flour sufficient to make it of
 a moderate thickness4 ,fry these cakes 
in lard1 of about the usual size of a   
fritter4   ,,pudding ,,ketchup4 ,steep  
an ounce of thin-pared lemon peel1 and  
half an ounce of mace1 in half a pint of
 brandy1 or a pint of sherry1 for       
fourteen days4 ,then strain it1 and add 
a quarter of a pint of capillaire4 ,this
 will keep for years1 and being mixed   
with melted butter1 it is a delicious   
relish to puddings and sweet dishes4    
,,pudding ,,with ,,meat4 ,make a batter 
with flour1 milk1 and eggs4 ,pour a     

little into the bottom of a             
pudding-dish2 then put seasoned meat of 
any kind into it1 and a little shred    
onion4 ,pour the remainder of the batter
 over1 and bake it in a slow oven4 ,a   
loin of mutton baked in batter1 being   
first cleared of most of the fat1 makes 
a good dish4   ,,puffs4 ,they should be 
made of light puff crust1 rolled out and
 cut into shapes according to the fancy4
 ,then bake them1 and lay some sweetmeat
 in the middle4 ,or roll out the crust1 
cut it into pieces of any shape1 lay    
sweetmeats over one half1 and turn the  
other half of the crust over2 press them
 together round the edge1 and bake them4
   ,,puff ,,crust4 ,take a pound and a  
half of flour1 put it upon a pie board  
with a little salt1 and mix in gradually
 just water sufficient to make it into a
 paste1 taking care that it be neither  
too thin nor too stiff4 ,mould it       
lightly together1 and let it lie for two
 hours before it is finished4 ,roll out 
the paste1 put a pound of butter into   

the middle of it1 fold the two ends of  
the paste over it1 and roll it out2 then
 fold it together1 and roll it out      
again4 ,repeat this six times in the    
winter1 and five in the summer4 ,it     
should be rolled rather less than half  
an inch in thickness1 dusting a little  
flour lightly over and under it1 to     
prevent its sticking to the rolling-pin4
 ,when finished1 roll it out for use as 
occasion requires4 ,this makes a very   
nice and delicate crust4--,another4 ,to 
a pound and a half of flour1 allow a    
pound of butter1 and three quarters of  
an ounce of salt4 ,put the flour on a   
clean pie board1 make a hole in the     
middle1 and put in the salt with the    
butter cut into small pieces4 ,pour in  
the water carefully1 as it is of great  
importance that the crust should not be 
made too thin2 there should only be     
water enough just to make it hold well  
together1 and to roll it out smooth4    
,work the butter and water up well      
together with the hand1 and then by     

degrees mix in the flour4 ,when the     
flour is all mixed in1 mould the paste  
till it is quite smooth and free from   
lumps1 and then let it lie two hours    
before it be used4 ,this is a very nice 
crust for putting round the dish for    
baked puddings1 tarts1 or pies4   ,,puff
 ,,paste4 ,puffs may be made of any sort
 of fruit1 but it should be prepared    
first with sugar4 ,to make a rich paste1
 weigh an equal quantity of butter with 
as much fine flour as is necessary4 ,mix
 a little of the former with the latter1
 and wet it with as little water as will
 make it into a stiff paste4 ,roll it   
out1 and put all the butter over it in  
slices2 turn in the ends1 and roll it   
thin4 ,do this twice1 and tough it no   
more than can be avoided4 ,the butter   
may be added at two different times2 and
 to those who are not accustomed to make
 paste1 it may be better to do so4 ,the 
oven must be rather quicker than for a  
short crust4--,a less rich paste may be 
made of a pound of flour1 and a quarter 

of a pound of butter1 rubbed together4  
,mix it into a paste with a little      
water1 and an egg well beaten2 of the   
former as little as will suffice1 or the
 paste will be tough4 ,roll it out1 and 
fold it three or four times4 ,or rub    
extremely fine1 six ounces of butter in 
one pound of dried flour1 with a        
spoonful of white sugar4 ,work up the   
whole into a stiff paste1 with as little
 hot water as possible4   ,,puits ,d'   
,,amour4 ,cut a fine rich puff paste    
rolled thin1 with tin shapes made on    
purpose1 one size less than another1 in 
a pyramidal form1 and lay them so4 ,then
 bake in a moderate form1 that the paste
 may be done sufficiently1 but very     
pale4 ,lay different coloured sweetmeats
 on the edges4   ,,pulled ,,chickens4   
,take off the skin1 and pull the flesh  
off the bones of a cold fowl1 in large  
pieces4 ,dredge it with flour1 and fry  
it of a nice brown in butter4 ,drain the
 butter from it1 simmer the flesh in a  
good well-seasoned gravy1 thickened with

 a little butter and flour1 adding the  
juice of half a lemon4--,another way4   
,cut off the legs1 and the whole back1  
of an underdone chicken4 ,pull all the  
white part into little flakes free from 
skin1 toss it up with a little cream    
thickened with a piece of butter rolled 
in flour1 half a blade of powdered mace1
 some white pepper1 salt1 and the       
squeeze of a lemon4 ,cut off the neck   
end of the chicken1 broil the back and  
sidesmen in one piece1 and the two legs 
seasoned4 ,put the hash in the middle of
 the dish1 with the back on it1 and the 
two legs at the end4   ,,pulled         
,,turkey4 ,divide the meat of the breast
 by pulling instead of cutting4 ,then   
warm in a spoonful or two of white      
gravy1 and a little cream1 grated       
nutmeg1 salt1 and a little flour and    
butter1 but do not let it boil4 ,the leg
 should be seasoned1 scored1 and        
broiled1 and put into the dish with the 
above round it4 ,cold chicken may be    
treated in the same manner4   ,,punch4  

,in preparing this favourite liquor1 it 
is impossible to take too much pains in 
the process of mixing1 that all the     
different articles may be thoroughly    
incorporated together4 ,take then two   
large fresh lemons with rough skins1    
quite ripe1 and some lumps of           
double-refined sugar4 ,rub the sugar    
over the lemons1 till it has absorbed   
all the yellow part of the rinds4 ,put  
these lumps into a bowl1 and as much    
more as the juice of the lemons may be  
supposed to require3 no certain weight  
or quantity can be mentioned1 as the    
acidity of a lemon cannot be known till 
tried1 and therefore this must be       
determined by the taste4 ,then squeeze  
the lemon juice upon the sugar1 and with
 a bruiser press the sugar and the juice
 particularly well together1 for a great
 deal of the richness and fine flavour  
of the punch depends on this rubbing and
 mixing being thoroughly performed4     
,having well incorporated the juice and 
the sugar1 mix it up with boiling soft  

water1 and let it stand a little to     
cool4 ,when this mixture1 which is now  
called the sherbet1 is made of a        
pleasant flavour1 take equal quantities 
of rum and brandy and put into it1      
mixing the whole well together4 ,the    
quantity of liquor must be according to 
taste3 two good lemons are generally    
enough to make four quarts of punch1    
including a quart of liquor1 with half a
 pound of sugar3 but this depends much  
on taste1 and on the strength of the    
spirit4 ,as the pulp of the lemon is    
disagreeable to some persons1 the       
sherbet may be strained before the      
liquor is put in4 ,some strain the lemon
 before they put it to the sugar1 which 
is improper2 as when the pulp and sugar 
are well mixed together1 it adds much to
 the richness of the punch4 ,when only  
rum is used1 about half a pint of porter
 will soften the punch2 and even when   
both rum and brandy are used1 the porter
 gives a richness1 and also a very      
pleasant flavour4 ,a shorter way is to  

keep ready prepared a quarter of an     
ounce of citric or crystallized lemon   
acid1 pounded with a few drops of the   
essence of lemon peel1 gradually mixed  
with a pint of clarified syrup or       
capillaire4 ,brandy or rum flavoured    
with this mixture1 will produce good    
punch in a minute4   ,,punch ,,royal4   
,take thirty ,seville oranges and thirty
 lemons quite sound1 pare them very     
thin1 and put the parings into an       
earthen pan1 with as much rum or brandy 
as will cover them4 ,take ten gallons of
 water1 and twelve pounds of lump sugar1
 and boil them4 ,when nearly cold1 put  
in the whites of thirty eggs well       
beaten1 stir it and boil it a quarter of
 an hour1 then strain it through a hair 
sieve into an earthen pan1 and let it   
stand till the next day4 ,then put it   
into a cask1 strain the spirit from the 
parings1 and add as much more as will   
make it up five gallons4 ,put it into   
the cask with five quarts of ,seville   
orange juice1 and three quarts of lemon 

juice4 ,stir it all together with a     
cleft stick1 and repeat the same once a 
day for three successive days2 then stop
 it down close1 and in six weeks it will
 be fit to drink4   ,,purple ,,gloves4  
,to dye white gloves of a beautiful     
purple1 boil four ounces of logwood1 and
 two ounces of roche alum1 in three     
pints of soft water1 till half wasted4  
,strain off the liquid1 and let it stand
 to be cold4 ,mend the gloves neatly1   
brush them over with the dye1 and when  
dry repeat it4 ,twice is sufficient1    
unless the colour is to be very dark4   
,when quite dry1 rub off the loose dye  
with a coarse cloth4 ,beat up the white 
of an egg1 and with a sponge rub it over
 the leather4 ,the dye will stain the   
hands1 but wetting them with vinegar    
will take it off before they are washed4
     ,q4   ,,quails4 ,these are dressed 
in the same manner as snipes and        
woodcocks4 ,they should be roasted      
without drawing1 served on toast1 and   
eaten with butter only4   ,,quaking     

,,pudding4 ,scald a quart of cream2 when
 almost cold1 put to it four eggs well  
beaten1 a spoonful and a half of flour1 
with nutmeg and sugar4 ,tie it close in 
a buttered cloth1 boil it an hour1 and  
turn it out carefully1 without cracking 
it4 ,serve it with melted butter1 a     
little wine1 and sugar4   ,,quarter ,,of
 ,,lamb4 ,a fore-quarter may either be  
roasted whole1 or in separate parts4 ,if
 left to be cold1 chopped parsley should
 be sprinkled over it4 ,the neck and    
breast together are called a scoven4    
,,queen ,,cakes4 ,mix a pound of dried  
flour1 a pound of sifted sugar1 and a   
pound of currants1 picked and cleaned4  
,wash a pound of butter in rose water1  
beat it well1 and mix with it eight     
eggs1 yolks and whites beaten           
separately4 ,put in the dry ingredients 
by degrees1 beat the whole an hour1     
butter little tins1 teacups or saucers1 
fill them half full of batter1 and bake 
them4 ,sift over them a little fine     
sugar1 just before they are put into the

 oven4--,another way4 ,beat eight ounces
 of butter1 and mix it with two eggs1   
well beaten and strained4 ,mix eight    
ounces of dried flour1 the same of lump 
sugar1 and the grated rind of a lemon4  
,put the whole together1 and beat it    
full half an hour with a silver spoon4  
,butter small pattipans1 half fill them1
 and bake twenty minutes in a quick     
oven4   ,,queen ,,anne',s ,,biscuits4 ,a
 pound of flour well dried1 half a pound
 of fine sugar powdered and sifted1 a   
pound of currants well washed and       
picked1 and half a pound of butter4 ,rub
 the butter into the flour1 then mix in 
the sugar and currants2 add ten         
spoonfuls of cream1 the yolks of three  
eggs1 three spoonfuls of sack1 and a    
little mace finely pounded4 ,when the   
paste is well worked up1 set it in a    
dish before the fire till it be         
thoroughly warm4 ,make it up into cakes1
 place them on a tin well buttered1     
prick them full of holes on the top1 and
 bake them in a quick oven4   ,,queen   

,,anne',s ,,kitchen4 ,the economy of the
 royal kitchen a century ago1 though not
 equal perhaps to the refinement of     
modern times1 was sufficiently          
sumptuous2 and what it wanted in        
delicacies1 was abundantly compensated  
by a profusion of more substantial      
dishes of truly ,english fare4 ,the     
following are only a few specimens of   
the stile of cooking approved by queen  
,anne1 sufficient to show in what manner
 royalty was provided for in the days of
 our forefathers4 ,under the article of 
,roasting1 a few particulars will occur4
 ,when a turkey1 capon1 or fowl was to  
be dressed1 it was laid down to the     
fire1 at a proper distance1 till it     
became thoroughly hot4 ,it was then     
basted all over with fresh butter1 and  
afterwards dredged thinly with flour4   
,the heat of the fire converted this    
into a thin crust1 to keep in the gravy2
 and no more basting was allowed till   
the roasting was nearly done1 when it   
was once more basted all over with      

butter4 ,as the meat began to brown1 it 
was sprinkled a little with large salt1 
and the outside finished with a fine    
brown4 ,it was sometimes the custom to  
baste such meats with the yolks of fresh
 eggs beaten thin1 which was continued  
during the time of roasting4 ,the       
following directions were given for     
roast ,veal4 ,chop some parsley and     
thyme very small4 ,beat up the yolks of 
five or six eggs with some cream1 add   
the chopped herbs1 some grated bread1 a 
few cloves1 a little mace and nutmeg1   
some currants and sugar4 ,mix these well
 together1 raise the skin of the breast 
of veal1 put the stuffing under it1 and 
skewer it down close4 ,lay the veal     
before the fire1 and baste it with      
butter4 ,when sufficiently roasted1     
squeeze on the juice of a lemon1 and    
serve it up4 ,for roast ,pig1 chop up   
some sage1 and sow it up in the belly of
 the pig4 ,roast and baste it with      
butter1 sprinkled with a little salt4   
,when roasted fine and crisp1 serve it  

upon a sauce made of chopped sage and   
currants1 well boiled in vinegar and    
water1 the gravy and brains of the pig1 
a little grated bread1 some barberries  
and sugar1 all well mixed together1 and 
heated over the fire4 ,another way4     
,fill the belly of the pig with a       
pudding made of grated bread1 a little  
minced beef suet1 the yolks of two or   
three raw eggs1 three or four spoonfuls 
of good cream1 and a little salt4 ,sow  
it up in the belly of the pig1 lay it   
down to roast1 and baste it with yolks  
of eggs beat thin4 ,a few minutes before
 it is taken up1 squeeze on the juice of
 a lemon1 and strew it over with bread  
crumbs1 pepper1 nutmeg1 ginger1 and     
salt4 ,make a sauce with vinegar1       
butter1 and the yolks of eggs boiled    
hard and minced4 ,boil the whole        
together1 with the gravy of the pig1 and
 then serve it up in this sauce4 ,when a
 ,hare is to be dressed1 wash it well1  
and dry it in a cloth4 ,sow up a pudding
 in the belly1 truss the hare as if it  

were running1 and roast it4 ,make a     
sauce of claret wine1 grated bread1     
sugar1 ginger1 barberries1 and butter1  
boiled all together1 and serve it up    
with the hare4--,boiled dishes were     
prepared in the following manner4 ,if a 
capon1 pullet1 or chicken1 boil it in   
good mutton broth4 ,put in some mace1 a 
bunch of sweet herbs1 a little sage1    
spinage1 marigold leaves and flowers1   
white or green endive1 borage1 bugloss1 
parsley1 and sorrel4 ,serve it up on    
sippets of white bread4 ,if to be       
dressed with cauliflower1 cut the       
vegetable into small heads1 with about  
an inch and a half of stalk to them4    
,boil them in milk with a little mace1  
till they are very tender1 and beat up  
the yolks of two eggs with a quarter of 
a pint of sack4 ,melt some butter very  
thick1 with a little vinegar and sliced 
lemon4 ,pour this and the eggs to and   
fro till they are well mixed1 then take 
the cauliflower out of the milk1 and put
 it into the sauce4 ,having boiled the  

chicken tender1 serve it upon sippets of
 white bread1 finely carved1 and pour   
the sauce over it4 ,pigeons are to be   
put into a skillet with some strong     
broth1 or spring water4 ,boil and skim  
them1 put in some mace1 a bunch of sweet
 herbs1 some white endive1 marigold     
flowers1 and salt4 ,when finely boiled1 
serve them upon sippets of white bread1 
and garnish the dish with mace and white
 endive4 ,small birds1 such as          
woodcocks1 snipes1 blackbirds1 thrushes1
 fieldfares1 rails1 quails1 wheatears1  
larks1 martins1 and sparrows1 are to be 
boiled in strong broth1 or in salt and  
water4 ,when boiled1 take out the       
trails1 and chop them and the livers    
small4 ,add some crumb of grated bread1 
a little of the liquor in which the     
birds were boiled1 some mace1 and stew  
them all together in some gravy4 ,beat  
up the yolks of two eggs1 with a little 
white wine vinegar and grated nutmeg2   
and when ready to serve1 stir these into
 the sauce with a small piece of butter4

 ,dish up the birds upon sippets of     
white bread1 and pour the sauce over    
them with some capers1 lemon finely     
minced1 and barberries1 or pickled      
grapes1 whole4 ,carrots and onions      
boiled together in broth1 separately    
from the sauce1 are sometimes added to  
it4 ,when no onion is put in1 rub the   
bottom of the dish with a clove or two  
of garlic4 ,a ,goose1 before it is      
boiled1 is to be salted for a day or    
two4 ,steep some oatmeal in warm milk1  
or some other liquor1 and mix it with   
some shred beef suet1 minced apples and 
onions1 sweet herbs chopped1 and a      
seasoning of cloves1 mace1 and pepper4  
,fill the belly of the goose with this  
stuffing1 and tie it close at the neck  
and vent4 ,boil and serve it on slices  
of bread1 dipped in any kind of broth1  
with cauliflowers1 cabbage1 turnips1 and
 barberries4 ,pour melted butter over   
it4 ,a ,wild ,duck1 being first drawn   
and trussed1 must be parboiled1 and then
 half roasted4 ,having carved it1 put   

the gravy into a pipkin with plenty of  
onion and parsley1 sliced ginger1 mace1 
some washed currants1 barberries1 and a 
quart of claret4 ,boil all together1    
skim it clean1 add some butter and      
sugar1 and serve up the duck with the   
sauce poured over it4 ,a ,rabbit is to  
be boiled in salt and water4 ,chop some 
parsley and thyme together1 a handful of
 each1 and boil it in a little of the   
liquor in which the rabbit is boiling4  
,then add to it three or four spoonfuls 
of verjuice1 a piece of butter1 and two 
or three eggs well beaten4 ,stir the    
whole together1 thicken it over the     
fire1 and serve up the rabbit with this 
sauce poured over it4--,in the royal    
kitchen1 a ,florentine ,pie was made of 
a leg of veal or mutton1 cut into thin  
slices1 and seasoned with sweet         
marjoram1 thyme1 savory1 parsley1       
rosemary1 an onion and a clove of       
garlic1 all cut small4 ,to these were   
added1 nutmeg and pepper beaten fine1   
some grated manchet1 a little salt1 and 

the yolks of three or four raw eggs1 to 
mix and make them adhere together4 ,the 
meat is laid in a dish1 with a crust    
under it1 intermixed with some thin     
slices of streaked bacon4 ,a few bay    
leaves and some oyster liquor are added1
 the dish covered with a crust1 and     
baked4 ,for a ,veal ,pie1 cut a fillet  
into pieces1 about the size of walnuts1 
and season them with cinnamon1 ginger1  
sugar1 and salt4 ,use a raised crust or 
dish1 at pleasure1 lay in the meat with 
roasted chesnuts peeled and quartered1  
dates sliced1 and the marrow from two   
beef bones4 ,put on the top crust1 bake 
the pie2 and when done1 serve it up with
 the following sauce poured into it4    
,beat up the yolk of an egg with some   
white wine1 cinnamon1 ginger1 and sugar4
 ,heat it over the fire till it thickens
 a little1 taking care not to let the   
egg curdle4 ,sauce for a loin of veal   
was made of all kinds of sweet herbs1   
with the yolks of two or three hard eggs
 minced very fine4 ,they were then      

boiled up with some currants1 a little  
grated bread1 pounded cinnamon1 sugar1  
and two whole cloves4 ,the sauce was    
poured into the dish intended for the   
veal1 with two or three slices of an    
orange4 ,a ,cod's ,head was directed to 
be dressed in the following manner4 ,cut
 the head large1 and a good piece of the
 shoulder with it1 and boil it in salt  
and water4 ,have prepared a quart of    
cockles1 with the shelled meat of two or
 three crabs4 ,put these into a pipkin  
with nearly half a pint of white wine1 a
 bunch of sweet herbs1 two onions1 a    
little mace1 a little grated nutmeg1 and
 some oyster liquor4 ,boil these till   
the liquor is wasted1 then add three or 
four large spoonfuls of melted butter4  
,drain the cod's head well over a       
chafing-dish of coals1 and serve it up  
with the above sauce1 taking out the    
bunch of herbs1 and adding more butter1 
if required4 ,serve up the liver and roe
 on the sides of the dish4   ,,quick    
,,hedges4 ,a great variety of different 

sorts of plants is employed in forming  
and constructing these hedges1 as those 
of the hawthorn1 the black-thorn1 the   
crab-tree1 the hazel1 the willow1 the   
beech1 the elder1 the poplar1 the alder1
 and several other kinds1 according to  
particular circumstances and situations4
 ,whatever sort of plants may be        
employed for this purpose1 the work     
should constantly be well performed in  
the first instance1 and the hedges and  
plants be afterwards kept in due order  
and regularity by suitable pruning1     
cutting in1 and other proper management4
 ,excellent hawthorn hedges are raised  
by planting one row only at six inches  
asunder1 rather than two rows nine      
inches or a foot apart4 ,those planted  
six inches apart do not require to be   
cut down to thicken them at the bottom1 
and will form a complete protection     
against hogs1 and in other respects form
 a beautiful and effectual fence4       
,,quicksilver1 when rubbed down and     
blended with unctuous matters1 forms a  

sort of ointment1 which is useful in the
 curing of different diseases of the    
skin1 as well as in destroying lice and 
other vermin that infest animals of     
different kinds1 which form the live    
stock of the farmer4 ,it has also been  
found useful in its crude state in      
destroying insects on fruit trees4 ,take
 a small awl1 and pierce sloping1       
through the rind1 and into part of the  
wood of the branch1 but not to the heart
 or pith of it2 and pour in a small drop
 or two of the quicksilver1 and stop it 
up with a small wooden plug made to fit 
the orifice1 and the insects will drop  
off from that very branch the next day2 
and in a day or two more1 from the other
 branches of the trees without any other
 puncture1 and the tree will continue in
 full vigour and thrive well through the
 summer4 ,honeysuckles and other shrubs 
may be cleared of insects1 by scraping  
away the top of the ground with a       
trowel1 and running an awl in the same  
sloping manner1 into the main stem just 

above the roots2 but with the same      
caution as above1 not quite to the inner
 pith1 and then applying the            
quicksilver4 ,the insects will drop off 
the day after the experiment4           
,,quills4 ,to harden and prepare them   
for use1 dip them for a minute in some  
boiling water in which alum has been    
dissolved2 or thrust them into hot ashes
 till they become soft1 and afterwards  
press and scrape them with the back of a
 knife4 ,when they are to be clarified1 
the barrels must be scraped and cut at  
the end1 and then put into boiling water
 for a quarter of an hour1 with a       
quantity of alum and salt4 ,afterwards  
they are dried in an oven1 or in a pan  
of hot sand4   ,,quin',s ,,fish ,,sauce4
 ,half a pint of walnut pickle1 the same
 of mushroom pickle1 six anchovies      
pounded1 six anchovies whole1 and half a
 tea-spoonful of cayenne4 ,shake it up  
well1 when it is to be used4   ,,quince4
 ,the fruit of the quince is astringent 
and stomachic2 and its expressed juice1 

in small quantities1 as a spoonful or   
two1 is of considerable service in      
nausea1 vomitings1 eructations1 c4      
,quince trees are very apt to have rough
 bark1 and to be bark-bound2 in these   
cases it will be necessary to shave off 
the rough bark with a draw-knife1 and to
 scarify them when bark-bound1 brushing 
them over with the composition4 ,it is  
also advised to plant quince trees at a 
proper distance from apple and pears1 as
 bees and the wind may mix the farina1  
and occasion the apples and pears to    
degenerate4 ,these trees may be raised  
from the kernels of the fruit sown in   
autumn2 but there is no depending on    
having the same sort of good fruit from 
seedlings1 nor will they soon become    
bearers4 ,but the several varieties may 
be continued the same by cuttings and   
layers2 also by suckers from such trees 
as grow upon their own roots1 and       
likewise be increased by grafting and   
budding upon their own pear-stocks      
raised from the kernels in the same     

manner as for apples4 ,standard quinces1
 designed as fruit trees1 may be        
stationed in the garden or orchard1 and 
some by the sides of any water1 pond1   
watery ditch1 c4 as they delight in     
moisture4   ,,quince ,,jelly4 ,when     
quinces have been boiled for marmalade1 
take the first liquor and pass it       
through a jelly bag4 ,to every pint     
allow a pound of fine loaf sugar1 and   
boil it till it is quite clear and comes
 to a jelly4 ,the quince seeds should be
 tied in a piece of muslin1 and boiled  
in it4   ,,quince ,,marmalade4 ,pare and
 quarter some quinces1 and weigh an     
equal quantity of sugar4 ,to four pounds
 of the latter put a quart of water1    
boil and skim it well1 by the time the  
quinces are prepared4 ,lay the fruit in 
a stone jar1 with a teacupful of water  
at the bottom1 and pack them with a     
little sugar strewed between4 ,cover the
 jar close1 set it in a cool oven1 or on
 a stove1 and let the quinces soften    
till they become red4 ,then pour the    

syrup and a quart of quince juice into a
 preserving pan1 and boil all together  
till the marmalade be completed1        
breaking the lumps of fruit with the    
ladle2 otherwise the fruit is so hard1  
that it will require a great deal of    
time4 ,stewing quinces in a jar1 and    
then squeezing them through a cheese    
cloth1 is the best method of obtaining  
the juice2 and in this case the cloth   
should first be dipped in boiling water1
 and then wrung out4   ,,quince         
,,pudding4 ,scald six large quinces very
 tender1 pare off the thin rind1 and    
scrape them to a pulp4 ,add powdered    
sugar enough to make them very sweet1   
and a little pounded ginger and         
cinnamon4 ,beat up the yolks of four    
eggs with some salt1 and stir in a pint 
of cream4 ,mix these with the quince1   
and bake it in a dish1 with a puff crust
 round the edge4 ,in a moderate oven1   
three quarters of an hour will be       
sufficient4 ,sift powdered sugar over   
the pudding before it is sent to table4 

,,quince ,,wine4 ,gather the quinces in 
a dry day1 when they are tolerably ripe2
 rub off the down with a linen cloth1   
and lay them in hay or straw for ten    
days to perspire4 ,cut them in quarters1
 take out the cores1 and bruise them    
well in a mashing tub with a wooden     
pestle4 ,squeeze out the liquid part by 
degrees1 by pressing them in a hair bag 
in a cider press4 ,strain the liquor    
through a fine sieve1 then warm it      
gently over a fire1 and skim it1 but do 
not suffer it to boil4 ,now sprinkle    
into it some loaf sugar reduced to      
powder1 and boil a dozen or fourteen    
quinces thinly sliced1 in a gallon of   
water mixed with a quart of white wine4 
,add two pounds of fine sugar1 strain   
off the liquor1 and mingle it with the  
natural juice of the quinces4 ,put this 
into a cask1 but do not fill it1 and mix
 them well together4 ,let it stand to   
settle1 put in two or three whites of   
eggs1 and draw it off4 ,if it be not    
sweet enough1 add more sugar1 and a     

quart of the best malmsey4 ,to make it  
still better1 boil a quarter of a pound 
of stone raisins1 and half an ounce of  
cinnamon bark1 in a quart of the liquor1
 till a third part is reduced4 ,then    
strain it1 and put it into the cask when
 the wine is fermenting4   ,,quinces    
,,preserved4 ,wipe clean a quantity of  
golden pippins1 not pared but sliced1   
and put them into two quarts of boiling 
water4 ,boil them very quick1 and       
closely covered1 till the water is      
reduced to a thick jelly1 and then scald
 the quinces1 either whole or cut in    
halves4 ,to every pint of pippin jelly  
add a pound of the finest sugar1 boil   
and skim it clear4 ,put those quinces   
that are to be done whole into the syrup
 at once1 and let it boil very fast2 and
 those that are to be in halves by      
themselves4 ,skim it carefully1 and when
 the fruit is clear1 put some of the    
syrup into a glass1 to try whether it   
jellies1 before taking it off the fire4 
,a pound of quinces is to be allowed to 

a pound of sugar1 and a pound of jelly  
already boiled with the sugar4          
,,quinsey4 ,for a quinsey1 or           
inflammation of the throat1 make a      
volatile liniment1 by shaking together  
an ounce of ,florence oil1 and half an  
ounce of the spirit of hartshorn2 or an 
equal quantity of each1 if the patient  
be able to bear it4 ,moisten a piece of 
flannel with the liniment1 and apply it 
to the throat every four or five hours4 
,after bleeding1 it will seldom fail to 
lessen or carry off the complaint4      
,r4   ,,rabbits4 ,wild ones have the    
finest flavour1 and are by far the best4
 ,tame rabbits are scarcely eatable1    
unless kept delicately clean4 ,the doe  
brings forth every month1 and must be   
allowed to go with the buck as soon as  
she has kindled4 ,the sweetest hay1     
oats1 beans1 sow-thistle1 parsley1      
carrot tops1 cabbage leaves1 and bran1  
should be given to the rabbits1 fresh   
and fresh4 ,if not carefully attended1  
their own stench will destroy them1 and 

be very unwholesome to those who live   
near them4 ,constant care is requisite  
to prevent this inconvenience4--,when   
rabbits are to be dressed1 they may have
 gravy and stuffing like hare2 or they  
may be larded1 and roasted without      
stuffing4 ,for the manner of trussing a 
rabbit1 either for roasting or boiling1 
see the ,plate4 ,if boiled1 it should be
 smothered with onion sauce1 the butter 
to be melted with milk instead of water4
 ,if fried in joints1 it must be dressed
 with dried or fried parsley1 and liver 
sauce made for it1 the same as for      
roasting4 ,chop up the liver with       
parsley1 and put it into melted butter1 
with pepper and salt4 ,if fricasseed1   
the same as for chickens4 ,young rabbits
 are good in a pie1 with forcemeat as   
for chicken pie4--,when rabbits are to  
be purchased for cooking1 the following 
things must be observed4 ,if the claws  
are blunt and rugged1 the ears dry and  
tough1 and the haunch thick1 it is old4 
,but if the claws are smooth and sharp1 

the ears easily tear1 and the cleft in  
the lip is not much spread1 it is young4
 ,if fresh and newly killed1 the body   
will be stiff1 and in hares the flesh is
 pale4 ,they keep a good while by proper
 care1 and are best when rather         
beginning to turn1 if the inside is     
preserved from being musty4 ,to         
distinguish a real leveret from a hare1 
a knob or small bone will be discovered 
near the foot on its fore leg4----,tame 
rabbits may be bred with much success   
and ornamental effect in a small        
artificial warren1 in a lawn in the     
garden1 made in the following manner4   
,pare off the turf of a circle about    
forty feet diameter1 and lay it on the  
outside2 then dig a ditch within this   
circle1 the outside perpendicular1 the  
inner sloping1 and throw earth          
sufficient into the middle to form a    
little hill1 two or three feet higher   
than the level of the lawn2 the rest    
must be carried away4 ,then lay down the
 turf on the hill1 and beat it well to  

settle4 ,the ditch at bottom should be  
about three feet wide1 and three and a  
half deep1 with two or three drains at  
the bottom1 covered with an iron grate1 
or a stone with holes1 to carry off the 
hasty rains1 in order to keep the       
rabbits dry4 ,in the outside bank should
 be six alcoves1 the sides and top      
supported1 either by boards or          
brick-work1 to give the rabbits their   
dry food in2 by their different         
situations some will always be dry2 six 
boxes or old tea-chests1 let into the   
bank will do very well4 ,if the ground  
be very light1 the outside circle should
 have a wall built round it1 or some    
stakes driven into the ground1 and      
boards or hurdles nailed to them1 within
 a foot of the bottom1 to prevent the   
bank from falling in4 ,the entrance must
 either be by a board to turn           
occasionally across the ditch1 or by a  
ladder4 ,the turf being settled1 and the
 grass beginning to grow1 turn in the   
rabbits1 and they will immediately go to

 work to make themselves burrows in the 
sides1 and in the hill4 ,by way of      
inducing them rather to build in the    
sides1 to keep the turf the neater1 make
 a score of holes about a foot deep1 and
 they will finish them to their own     
mind2 and if there be a brick wall round
 it1 it should be built on pillars1 with
 an arch from each1 to leave a vacancy  
for a burrow4 ,lucern1 parsley and      
carrots are very proper food for them2  
and they should also be fed upon some of
 the best upland pasture hay4 ,rabbits  
are subject to several diseases1 as the 
rot1 which is caused by giving them too 
large a quantity of green food1 or the  
giving it fresh gathered1 with the dew  
or rain hanging in fresh drops upon it1 
as it is over-moisture that always      
causes the disease2 the green food      
should therefore always be given dry1   
and a sufficient quantity of hay1 or    
other dry food1 intermixed with it1 to  
counteract the bad effects of it4 ,and a
 sort of madness often seizes them3 this

 may be known by their tumbling about2  
their heels upwards1 and hopping in an  
odd manner into the boxes4 ,this        
distemper is supposed to be owing to the
 rankness of their feeding2 and the     
general cure is the keeping them low and
 giving them the prickly herb called    
tare-thistle to eat as much as possible4
 ,they are also subject to a sort of    
scabby eruption1 which is seldom        
removed4 ,these should1 however1 be     
directly separated from the rest of the 
stock4   ,,rabbit ,,like ,,hare4 ,choose
 a full-grown young rabbit1 and hang it 
up three or four days4 ,then skin it1   
and without washing1 lay it in a        
seasoning of black pepper and allspice1 
in very fine powder4 ,add a glass of    
port wine1 and the same quantity of     
vinegar4 ,baste it occasionally for     
forty hours1 then stuff and roast it as 
hare1 and with the same sauce4 ,do not  
wash off the liquor that it was soaked  
in4   ,,radishes4 ,these are raised from
 seed by different sowings from the end 

of ,october till ,april1 or the         
following month4 ,they should have a    
light fine mould1 and the more early    
sowings be made on borders1 under warm  
walls1 or other similar places1 and in  
frames covered by glasses4 ,the common  
spindle-rooted1 short-topped sorts are  
mostly made use of in these early       
sowings1 the seed being sown broadcast  
over the beds after they have been      
prepared by digging over and raking the 
surface even1 being covered in with a   
slight raking4 ,some sow carrots with   
the early crops of radishes4 ,it is     
usual to protect the early sown crops in
 the borders1 during frosty nights and  
bad weather1 by mats or dry wheat straw1
 which should be carefully removed every
 mild day4 ,by this means they are      
brought more forward1 as well as form   
better roots4 ,when mats are used1 and  
supported by pegs or hoops1 they are    
readily applied and removed4 ,a second  
more general sowing should be made in   
,january or ,february4 ,when the crops  

have got their rough leaf2 they should  
be thinned out1 where they are too      
thick1 to the distance of two inches1 as
 there will be constantly more thinning 
by the daily drawing of the young       
radishes4 ,when the weather is dry in   
,march1 or the following month1 the     
crops should be occasionally well       
watered1 which not only forwards the    
growth of the crops1 but increases the  
size of the roots1 and renders them more
 mild and crisp in eating4 ,and the     
sowings should be continued at the      
distance of a fortnight1 till the latter
 end of ,march1 when they should be     
performed every ten days1 until the end 
of ,april or beginning of the following 
month4 ,in sowing these later crops1 it 
is the practice of some gardeners to sow
 coss-lettuces and spinach with them1 in
 order to have the two crops coming     
forward at the same time2 but the       
practice is not to be much recommended1 
where there is sufficient room4 ,but in 
sowing the main general crops in the    

open quarters1 the market-gardeners     
generally put them in on the same ground
 where they plant out their main crops  
of cauliflowers and cabbages1 mixing    
spinach with the radish-seed as above1  
sowing the seeds first1 and raking them 
in1 then planting the cauliflowers or   
cabbages2 the radishes and spinach come 
in for use before the other plants begin
 to spread much1 and as soon as those   
crops are all cleared off for use1 hoe  
the ground all over to kill weeds and   
loosen the soil1 drawing earth about the
 stems of the cauliflowers and cabbages4
 ,the turnip radish should not be sown  
till the beginning of ,march1 the plants
 being allowed a greater distance than  
for the common spindle-rooted sort4 ,the
 seeds of this sort are apt to          
degenerate1 unless they are set at a    
distance from that kind4 ,the white and 
black ,spanish radishes are usually sown
 about the middle of ,july1 or a little 
earlier1 and are fit for the table by   
the end of ,august1 or the beginning of 

,september1 continuing good till frost  
spoils them4 ,these should be thinned to
 a greater distance than the common     
sort1 as their roots grow as large as   
turnips1 and should not be left nearer  
than six inches4 ,to have these roots in
 winter1 they should be drawn before    
hard frost comes on1 and laid in dry    
sand1 as practised for carrots1         
carefully guarding them from wet and    
frost2 as in this way they may be kept  
till the spring4 ,in regard to the      
culture of the general crops1 they      
require very little1 except occasional  
thinning1 where they are too thick1 when
 the plants are come into the rough     
leaf1 either by hoeing or drawing them  
out by hand3 though for large           
quantities1 small hoeing is the most    
expeditious mode of thinning1 as well as
 most beneficial to the crop by         
loosening the ground2 in either method  
thinning the plants to about two or     
three inches distance1 clearing out the 
weakest1 and leaving the strongest to   

form the crop4 ,in order to save the    
seed1 about the beginning of ,may some  
ground should be prepared by digging and
 levelling2 then drawing some of the    
straightest and best coloured radishes1 
plant them in rows three feet distant1  
and two feet asunder in the rows2       
observing1 if the season be dry1 to     
water them until they have taken root3  
after which they will only require to   
have the weeds hoed down between them1  
until they are advanced so high as to   
overspread the ground4 ,when the seed   
begins to ripen1 it should be carefully 
guarded against the birds4 ,when it is  
ripe1 the pods will turn brown3 then it 
must be cut1 and spread in the sun to   
dry2 after which it must be thrashed1   
and laid up for use where no mice can   
come at it4 ,in order to have the roots 
early1 as in ,january or the following  
month1 the method of raising them in    
hot-beds is sometimes practised4 ,they  
should have eighteen inches depth of    
dung to bring them up1 and six or seven 

inches depth of light rich mould4 ,the  
seed should be sown moderately thick1   
covering it in half an inch thick1 and  
putting on the lights3 the plants       
usually come up in a week or less2 and  
when they appear1 the lights should be  
lifted or taken off occasionally1       
according to the weather2 and in a      
fortnight thin the plants to the        
distance of an inch and half or two     
inches1 when in six weeks they will be  
fit to draw4 ,where there are no frames 
to spare1 the beds may be covered with  
mats over hoops1 and the sides secured  
by boards and straw-bands4 ,and when in 
want of dung1 if the beds be covered    
with frames1 and the lights put on at   
night and in bad weather1 the plants may
 be raised for use a fortnight sooner   
than in the open borders4--,to raise    
them in constant succession1 steep the  
seed in rain water for twenty-four      
hours1 tie it up in a linen bag1 and    
hang it in the sun all day4 ,the seed   
beginning to shoot1 is then to be sown  

in fresh earth well exposed to the sun1 
and covered with a tub4 ,in three days  
the radishes will be produced fit for   
salad1 and much more delicate than those
 grown in the common way4 ,in the winter
 the seeds should be steeped in warm    
water1 and the bag put in a place       
sufficiently hot to make them sprout4   
,then fill a tub with rich mould1 sow   
the seeds in it1 and cover them over    
closely with another tub1 taking care to
 sprinkle them now and then with warm   
water4 ,the two tubs closely joined     
should be set in a warm place1 and in   
about a fortnight some fine salad will  
be produced4 ,radishes may be raised in 
this manner all the year round1 and by  
the quickness of their growth they will 
be rendered fine and delicate4          
,,ragout ,,of ,,eggs4 ,boil eight eggs  
hard1 then shell and cut them into      
quarters4 ,have ready a pint of good    
gravy1 well seasoned1 and thickened over
 the fire with two ounces of butter     
rolled in flour4 ,when quite smooth and 

hot1 pour it over the eggs1 and serve   
them up4 ,by using cream instead of     
gravy1 this will make a fricassee4      
,,ragout ,,of ,,morels4 ,cut them in    
long slices1 then wash and drain them   
well4 ,put them into a stewpan with a   
piece of butter1 some chopped parsley1 a
 bunch of herbs1 and some gravy4 ,simmer
 them over a gentle fire1 and when      
nearly done1 add a little pepper1 salt1 
and flour4 ,set them over the fire1 till
 the sauce is properly thickened4       
,stewed with a little water and a blade 
of mace1 and thickened with cream1 and  
yolks of eggs1 they make a white ragout4
 ,serve them with sippets of bread      
toasted4   ,,ragout ,,of ,,truffles4    
,peel the truffles1 cut them in slices1 
wash and drain them well4 ,put them into
 a saucepan with a little gravy1 and    
stew them gently over a slow fire4 ,when
 they are nearly done enough1 thicken   
them with a little butter and flour4    
,stewed in a little water1 and thickened
 with cream and yolk of egg1 they make a

 nice white ragout4 ,truffles1          
mushrooms1 and morels1 are all of them  
very indigestible1 and therefore not to 
be recommended to general use4          
,,raised ,,crust4 ,for meat pies or     
fowls1 boil some water with a little    
fine lard1 and an equal quantity of     
fresh dripping or butter1 but not much  
of either4 ,while hot1 mix this with as 
much fine flour as is necessary1 making 
the paste as stiff as possible1 to be   
smooth4 ,good kneading will be required 
for this purpose1 and beating it with a 
rolling-pin4 ,when quite smooth1 put a  
part of it into a cloth1 or under a pan1
 to soak till nearly cold4 ,those who   
are not expert in raising a crust1 may  
roll the paste of a proper thickness1   
and cut out the top and bottom of the   
pie1 then a long piece for the sides4   
,cement the bottom to the sides with    
egg1 bringing the former rather farther 
out1 and pinching both together4 ,put   
egg between the edges of the paste1 to  
make it adhere at the sides4 ,fill the  

pie1 put on the cover1 and pinch it and 
the side crust together4 ,the same mode 
of uniting the paste is to be observed1 
if the sides are pressed into a tin     
form1 in which the paste must be baked1 
after it is filled and covered2 but in  
the latter case1 the tin should be      
buttered1 and carefully taken off when  
done enough2 and as the form usually    
makes the sides of a lighter colour than
 is proper1 the paste should be put into
 the oven again for a quarter of an     
hour4 ,the crust should be egged over at
 first with a feather4--,another4 ,put  
four ounces of butter into a saucepan   
with water2 and when it boils1 pour it  
into a quantity of flour4 ,knead and    
beat it quite smooth1 cover it with     
small bits of butter1 and work it in4   
,if for custard1 put a paper within to  
keep out the sides till half done4 ,mix 
up an egg with a little warm milk1      
adding sugar1 a little peach water1     
lemon peel1 or nutmeg1 and fill up the  
paste4--,another way4 ,to four pounds of

 flour1 allow a pound of butter1 and an 
ounce of salt4 ,heap the flour on a pie 
board1 and make a hole in the middle of 
it1 and put in the butter and salt4     
,pour in water nearly boiling1 but with 
caution1 that the crust be not too      
flimsey4 ,work the butter with the hand 
till it is melted in the water1 then mix
 in the flour1 mould it for a few       
minutes as quick as possible1 that it   
may be free from lumps1 and the stiffer 
it is the better4 ,let it be three hours
 before it is used4   ,,raisin ,,wine4  
,to every gallon of spring water1 allow 
eight pounds of fresh ,smyrnas1 and put 
them together in a large tub4 ,stir it  
thoroughly every day for a month1 then  
press the raisins in a horse-hair bag as
 dry as possible1 and put the liquor    
into a cask4 ,when it has done hissing1 
pour in a bottle of the best brandy1    
stop it close for twelve months1 and    
then rack it off free from the dregs4   
,filter the dregs through a bag of      
flannel of three or four folds1 add what

 is clear to the general quantity1 and  
pour on a quart or two of brandy1       
according to the size of the vessel4    
,stop it up1 and at the end of three    
years it may either be bottled1 or drank
 from the cask4 ,if raisin wine be made 
rich of the fruit1 and well kept1 the   
flavour will be much improved4--,to make
 raisin wine with cider1 put two        
hundred-weight of ,malagas into a cask1 
and pour upon them a hogshead of good   
sound cider that is not rough2 stir it  
well two or three days1 stop it up1 and 
let it stand six months4 ,then rack it  
into a cask that it will fill1 and add a
 gallon of the best brandy4 ,if raisin  
wine be much used1 it would answer well 
to keep a cask always for it1 and bottle
 off one year's wine just in time to    
make the next1 which1 allowing the six  
months of infusion1 would make the wine 
to be eighteen months old4 ,in cider    
counties this way is found to be        
economical2 and if the wine is not      
thought strong enough1 the addition of  

another stone or two of raisins would be
 sufficient1 and the wine would still be
 very cheap4 ,when the raisins are      
pressed through a horse-hair bag1 they  
will either produce a good spirit by    
distillation1 if sent to a chemist1 or  
they will make excellent                
vinegar4--,raisin wine without cider4   
,on four hundred-weight of ,malagas pour
 a hogshead of spring water1 stir it    
well every day for a fortnight1 then    
squeeze the raisins in a horse-hair bag 
in a press1 and tun the liquor4 ,when it
 ceases to hiss1 stop it close4 ,in six 
months rack it off into another cask1 or
 into a tub2 and after clearing out the 
sediment1 return it into the cask       
without washing it4 ,add a gallon of the
 best brandy1 stop it close1 and bottle 
it off in six months4 ,the pressed fruit
 may be reserved for making vinegar4    
,,ramakins4 ,scrape a quarter of a pound
 of ,cheshire cheese1 and the same of   
,gloucester cheese1 and add them to a   
quarter of a pound of fresh butter4     

,beat all in a mortar1 with the yolks of
 four eggs1 and the inside of a small   
,french roll boiled soft in cream4 ,mix 
the paste with the whites of the eggs   
previously beaten1 put it into small    
paper pans made rather long than square1
 and bake in a ,dutch oven to a fine    
brown4 ,they should be eaten quite hot4 
,some like the addition of a glass of   
white wine4 ,the batter for ramakins is 
equally good over macaroni1 when boiled 
tender2 or on stewed brocoli1 celery1 or
 cauliflower1 a little of the gravy they
 have been stewed in being put in the   
dish with them1 but not enough to make  
the vegetable swim4   ,,raspberry       
,,brandy4 ,pick some fine dry fruit1 put
 them into a stone jar1 and the jar into
 a kettle of water1 or on a hot hearth1 
till the juice will run4 ,after         
straining it1 add to every pint of      
juice1 half a pound of sugar2 give it   
one boil1 and skim it4 ,when cold1 put  
equal quantities of juice and brandy2   
shake it well1 and bottle it4 ,some     

persons prefer it stronger of the       
brandy4   ,,raspberry ,,cakes4 ,pick out
 some fine ripe raspberries1 weigh and  
boil them4 ,when mashed1 and the liquor 
is wasted1 add sugar equal to the first 
weight of the fruit4 ,take it off the   
fire1 mix it well1 until perfectly      
dissolved1 and then put it on china     
plates to dry in the sun4 ,as soon as   
the top part dries1 cut the paste into  
small cakes with the cover of a         
canister2 then turn them on fresh       
plates1 and put them into boxes when    
dry1 with layers of white paper4        
,,raspberry ,,cream4 ,mash the fruit    
gently1 and let them drain2 sprinkle    
some sugar over1 and that will produce  
more juice4 ,then put the juice to some 
cream1 and sweeten it4 ,after this it   
may be lowered with milk2 but if the    
milk be put in before the cream1 it will
 curdle it4 ,when fresh fruit cannot be 
obtained1 it is best made of raspberry  
jelly1 instead of jam4--,another way4   
,boil an ounce of isinglass shavings in 

three pints of cream and new milk mixed1
 for fifteen minutes1 or till the       
shavings be melted4 ,strain it through a
 hair sieve into a bason2 when cool1 add
 about half a pint of raspberry juice or
 syrup1 to the milk and cream4 ,stir it 
till it is well incorporated2 sweeten1  
and add a glass of brandy4 ,whisk it    
about till three parts cold1 and then   
put it into a mould till it is quite    
cold4 ,in summer1 use the fresh juice2  
in winter1 syrup of raspberries4        
,,raspberry ,,jam4 ,weigh equal         
quantities of fruit and sugar2 put the  
former into a preserving-pan1 boil and  
break it1 stir it constantly1 and let it
 boil very quickly4 ,when most of the   
juice is wasted1 add the sugar1 and     
simmer it half an hour4 ,by this mode of
 management the jam is greatly superior 
in colour and flavour1 to that which is 
made by putting the sugar in at         
first4--,another way4 ,put the fruit in 
a jar1 and the jar in a kettle of water 
on a hot hearth1 and let it remain till 

the juice will run from it4 ,then take  
away a quarter of a pint from every     
pound of fruit1 boil and bruise it half 
an hour4 ,put in the weight of the fruit
 in sugar1 add the same quantity of     
currant juice1 and boil it to a strong  
jelly4 ,the raspberry juice will serve  
to put into brandy1 or may be boiled    
with its weight in sugar1 for making the
 jelly for raspberry ice or cream4      
,,raspberry ,,tarts4 ,roll out some thin
 puff paste1 and lay it in a pattipan4  
,put in the raspberries1 strew some fine
 sugar over them1 cover with a thin lid1
 and bake the tart4 ,mix a pint of cream
 with the yolks of two or three eggs    
well beaten1 and a little sugar4 ,cut   
open the tart1 pour in the mixture1 and 
return it to the oven for five or six   
minutes4--,another4 ,line the dish with 
puff paste1 put in sugar and fruit1 lay 
bars across1 and bake them4 ,currant    
tarts are done in the same way4         
,,raspberry ,,vinegar4 ,put a pound of  
fine fruit into a china bowl1 and pour  

upon it a quart of the best white wine  
vinegar4 ,next day strain the liquor on 
a pound of fresh raspberries1 and the   
following day do the same2 but do not   
squeeze the fruit1 only drain the liquor
 as dry as possible from it4 ,the last  
time pass it through a canvas1          
previously moistened with vinegar1 to   
prevent waste4 ,put it into a stone jar1
 with a pound of sugar to every pint of 
juice1 broken into large lumps4 ,stir it
 when melted1 then put the jar into a   
saucepan of water1 or on a hot hearth2  
let it simmer1 and skim it clean4 ,when 
cold1 bottle it up4 ,this is one of the 
most useful preparations that can be    
kept in a house1 not only as affording  
the most refreshing beverage1 but being 
of singular efficacy in complaints of   
the chest4 ,a large spoonful or two in  
this case is to be taken in a tumbler of
 water4 ,no glazed or metal vessel of   
any kind should be used in this         
preparation4 ,the fruit1 with an equal  
quantity of sugar1 makes excellent      

,raspberry ,cakes1 without boiling4     
,,raspberry ,,wine4 ,to every quart of  
well-picked raspberries put a quart of  
water2 bruise1 and let them stand two   
days4 ,strain off the liquor2 and to    
every gallon add three pounds of lump   
sugar4 ,when dissolved1 put the liquor  
in a barrel2 and when fine1 which will  
be in about two months1 bottle it off4  
,to each bottle put a spoonful of       
brandy1 or a glass of wine4   ,,ratifia4
 ,blanch two ounces of peach and apricot
 kernels1 bruise and put them into a    
bottle1 and fill it nearly up with      
brandy4 ,dissolve half a pound of white 
sugar-candy in a cup of cold water1 and 
add it to the brandy after it has stood 
a month on the kernels1 and they are    
strained off4 ,then filter through      
paper1 and bottle it up for use4 ,the   
leaves of peaches and nectarines1 when  
the trees are cut in the spring1 being  
distilled1 are an excellent substitute  
for ratifia in puddings4   ,,ratifia    
,,cakes4 ,blanch and beat fine in a     

mortar1 four ounces of bitter almonds1  
and two ounces of sweet almonds4        
,prepare a pound and a half of loaf     
sugar1 pounded and sifted2 beat up the  
whites of four eggs to a froth1 and add 
the sugar to it a little at a time1 till
 it becomes of the stiffness of dough4  
,stir and beat it well together1 and put
 in the almonds4 ,drop the paste on     
paper or tins1 and bake it in a slow    
oven4 ,try one of the cakes1 and if it  
rises out of shape1 the oven is too hot4
 ,the cakes must not be handled in      
making1 but a spoon or a knife must be  
used4   ,,ratifia ,,cream4 ,boil three  
or four laurel1 peach1 or nectarine     
leaves1 in a full pint of cream1 and    
strain it4 ,when cold1 add the yolks of 
three eggs beaten and strained1 sugar1  
and a large spoonful of brandy stirred  
quick into it4 ,scald and stir it all   
the time1 till it thickens4 ,or mix half
 a quarter of a pint of ratifia1 the    
same quantity of mountain wine1 the     
juice of two or three lemons1 a pint of 

rich cream1 and agreeably sweetened with
 sugar4 ,beat it with a whisk1 and put  
it into glasses4 ,the cream will keep   
eight or ten days4--,another4 ,blanch a 
quarter of an ounce of bitter almonds1  
and beat them with a tea-spoonful of    
water in a marble mortar4 ,rub with the 
paste two ounces of loaf sugar1 simmer  
it ten minutes with a tea-cupful of     
cream1 and then strain and ice it4      
,,ratifia ,,drops4 ,blanch and beat in a
 mortar four ounces of bitter almonds1  
and two ounces of sweet almonds1 with a 
small part of a pound of fine sugar     
sifted4 ,add the remainder of the sugar1
 and the whites of two eggs1 and make   
the whole into a paste4 ,divide the mass
 into little balls the size of a nutmeg1
 put them on wafer paper1 and bake them 
gently on tin plates4   ,,rats4 ,the    
first step taken by rat-catchers1 in    
order to clear a house1 c4 of those     
vermin1 is to allure them all together1 
to one proper place1 before they attempt
 to destroy them2 for there is such an  

instinctive caution in these animals1   
accompanied with a surprising sagacity  
in discovering any cause of danger1 that
 if any of them be hurt1 or pursued1 in 
an unusual manner1 the rest take the    
alarm1 and become so shy and wary1 that 
they elude all the devices and          
stratagems of their pursuers for some   
time after4 ,the place where the rats   
are to be assembled1 should be some     
closet1 or small room1 into which all   
the openings1 but one or two1 may be    
secured2 and this place should be1 as   
near as may be1 in the middle of the    
house1 or buildings4 ,it is the         
practice1 therefore1 to attempt to bring
 them all together in some such place   
before any attempt be made to take them2
 and even then to avoid any violence1   
hurt1 or fright to them1 before the     
whole be in the power of the operator4  
,in respect to the means used to allure 
them to one place1 they are various2 one
 of those most easily and efficaciously 
practised is the trailing some piece of 

their most favourite food1 which should 
be of the kind that has the strongest   
scent1 such as toasted cheese1 or       
broiled red-herring1 from the holes or  
entrances to their accesses in every    
part of the house1 or contiguous        
buildings1 whence it is intended to     
allure them4 ,at the extremities1 and in
 different parts of the course of this  
trailed tract1 small quantities of meal1
 or any other kind of their food1 should
 be laid1 to bring the greater number   
into the tracks1 and to encourage them  
to pursue it to the centre place1 where 
they are intended to be taken2 at that  
place1 where time admits of it1 a more  
plentiful repast is laid for them1 and  
the trailing repeated for two or three  
nights4 ,but besides this trailing1 and 
way-baiting1 some of the most expert of 
the rat-catchers have a shorter1 and1   
perhaps1 more effectual method of       
bringing them together1 which is1 the   
calling them1 by making such a kind of  
whistling noise as resembles their own  

call1 and by this means1 with the       
assistance of the way-baits1 they call  
them out of their holes1 and lead them  
to the repast prepared for them at the  
place designed for taking them4 ,but    
this is much more difficult to be       
practised than the art of trailing2 for 
the learning the exact notes1 or cries1 
of any kind of beasts or birds1 so as to
 deceive them1 is a peculiar talent1 not
 easily attained to in other cases4 ,and
 in practising either of these methods1 
great caution must be used by the       
operator to suppress1 and prevent1 the  
scent of his feet and body from being   
perceived2 which is done by overpowering
 that scent by others of a stronger     
nature4 ,in order to this the feet are  
to be covered with cloths rubbed over   
with assafoetida1 or other strong       
smelling substances2 and even oil of    
rhodium is sometimes used for this      
purpose1 but sparingly1 on account of   
its dearness1 though it has a very      
alluring1 as well as disguising effect4 

,if this caution of avoiding the scent  
of the operator's feet1 near the track1 
and in the place where the rats are     
proposed to be collected1 be not        
properly observed1 it will very much    
obstruct the success of the attempt to  
take them2 for they are very shy of     
coming where the scent of human feet    
lies very fresh1 and intimates1 to their
 sagacious instinct1 the presence of    
human creatures1 whom they naturally    
dread4 ,to the above-mentioned means of 
alluring by trailing1 way-baiting1 and  
calling1 is added another of very       
material efficacy1 which is the use of  
the oil of rhodium1 which1 like the     
marum syriacum in the case of cats1 has 
a very extraordinary fascinating power  
on these animals4 ,the oil is extremely 
dear1 and therefore very sparingly used4
 ,it is exhaled in a small quantity in  
the place1 and at the entrance of it1   
where the rats are intended to be taken1
 particularly at the time when they are 
to be last brought together in order to 

their destruction2 and it is used also1 
by smearing it on the surface of some of
 the implements used in taking them1 by 
the method before described1 and the    
effect it has in taking off their       
caution and dread1 by the delight they  
appear to have in it1 is very           
extraordinary4 ,it is usual1 likewise1  
for the operator to disguise his figure 
as well as scent1 which is done by      
putting on a sort of gown or cloak1 of  
one colour1 that hides the natural form1
 and makes him appear like a post1 or   
such inanimate thing2 which habit must  
likewise be scented as above1 to        
overpower the smell of his person2 and  
besides this he is to avoid all motion1 
till he has secured his point of having 
all the rats in his power4 ,when the    
rats are thus enticed and collected1    
where time is afforded1 and the whole in
 any house or outbuildings are intended 
to be cleared away1 they are suffered to
 regale on what they most like1 which is
 ready prepared for them2 and then to go

 away quietly for two or three nights2  
by which means those which are not      
allured the first night are brought     
afterwards1 either by their fellows1 or 
the effects of the trailing1 c4 and will
 not fail to come duly again1 if they   
are not disturbed or molested4 ,but many
 of the rat-catchers make shorter work1 
and content themselves with what can be 
brought together in one night or two2   
but this is never effectual1 unless     
where the building is small and entire1 
and the rats but few in number4 ,with   
respect to the means of taking them when
 they are brought together1 they are    
various4 ,some entice them into a very  
large bag1 the mouth of which is        
sufficiently capacious to cover nearly  
the whole floor of the place where they 
are collected2 which is done by smearing
 some vessel1 placed in the middle of   
the bag1 with oil of rhodium1 and laying
 in the bag baits of proper food4 ,this 
bag1 which before laid flat on the      
ground1 with the mouth spread open1 is  

to be suddenly closed when the rats are 
all in it4 ,others drive or frighten    
them1 by slight noises or motions1 into 
a bag of a long form1 the mouth of      
which1 after all the rats are come in1  
is drawn up to the opening of the place 
by which they entered1 all other ways of
 retreat being secured4 ,others1 again1 
intoxicate or poison them1 by mixing    
with the repast prepared for them the   
cocculus indicus1 or the nux vomica4 ,a 
receipt for this purpose has appeared1  
which directs four ounces of cocculus   
indicus1 with twelve ounces of oatmeal1 
and two ounces of treacle or honey1 to  
be made up into a moist paste with      
strong beer2 but if the nux vomica be   
used1 a much less proportion will serve 
than is here given of the cocculus4 ,any
 similar composition of these drugs1    
with that kind of food the rats are most
 fond of1 and which has a strong        
flavour1 to hide that of the drugs1 will
 equally well answer the end4 ,if1      
indeed1 the cocculus indicus be well    

powdered1 and infused in strong beer for
 some time1 at least half the quantity  
here directed will serve as well as the 
quantity before mentioned4 ,when the    
rats appear to be thoroughly intoxicated
 with the cocculus1 or sick with the nux
 vomica1 they may be taken with the     
hand1 and put into a bag or cage1 the   
door of the place being first drawn to1 
lest those which have strength and sense
 remaining should escape4 ,by these     
methods1 when well conducted1 a very    
considerable part of the rats in a farm1
 or other house1 and the contiguous     
buildings1 may be taken and destroyed4  
,but various other methods have been    
practised4--,the following compositions 
are advised for destroying these        
mischievous creatures1 and which are    
stated to have been attended with great 
success4 ,first1 to a quart of oatmeal1 
add six drops of oil of rhodium1 one    
grain of musk1 and two or three of the  
nuts of nux vomica finely powdered2 make
 them into pellets1 and put them into   

the rat-holes4 ,this1 it is said1 was at
 first greedily eaten1 and did great    
execution2 but the wise animals1 after a
 time1 ceased to eat it4 ,secondly2 this
 consisted of three parts of oatmeal and
 one of stave's-acre1 mixed well into a 
paste with honey4 ,pieces of this paste 
were laid in their holes1 and again did 
great execution4 ,thirdly2 this is a    
method of destroying them by laying a   
large box down on its front side1 with  
the lid supported open by a string over 
a pulley2 and by trailing toasted cheese
 and a red-herring from their holes to  
this box1 and placing oatmeal and other 
food in it1 which they are for a few    
nights to be permitted to eat           
unmolested2 and finally to watch them by
 moon-light1 the inside of the box being
 painted white2 and1 when many of them  
are seen1 to let down the lid2 by which 
contrivance sixty of them are stated to 
have been taken at one time4--,but      
though the usual ways of destroying rats
 are by traps and poison1 it is advised 

never to use arsenic1 or corrosive      
sublimate1 for that purpose1 except     
under particular circumstances1 as they 
are deadly poisons3 nux vomica will     
generally answer the end as well1       
without the danger4 ,it is a very good  
plan1 to prevent accidents1 to enclose  
the traps in cases1 having holes in the 
ends of them large enough to admit rats1
 but small enough to exclude dogs1 cats1
 c4 ,as a bait for rat-traps1 the       
following composition may be made use of
 with advantage4 ,take a pound of good  
flour1 three ounces of treacle1 and six 
drops of the oil of carraways3 put them 
all in a dish1 and rub them well        
together till they are properly mixed3  
then add a pound of crumb of bread4 ,the
 traps baited with this mixture should  
be set as near their haunts as possible2
 but1 for two or three days1 so as not  
to fall or strike on the rats going in1 
but letting them have free liberty to go
 in and out at pleasure1 as this makes  
them fearless4 ,some of the bait should 

also be laid at the rat-holes1 and a    
little of it scattered quite up to the  
traps1 and so on to the bridge of each  
trap1 where a handful may be placed4 ,it
 may also be proper to scent the traps  
with the following mixture1 for the     
purpose of enticing the rats into them4 
,take twenty drops of the oil of        
rhodium1 six or seven grains of musk1   
and half an ounce of oil of aniseed2 put
 them in a small phial1 and shake it    
well before using2 then dip a piece of  
twisted paper or rag in the mixture1 and
 rub each end of the trap with it1 if a 
box trap1 and put two or three drops on 
the bridge1 leaving the paper or rag in 
the trap4 ,of whatever kind the trap is1
 it should be scented2 but once in a    
twelvemonth will be sufficient4 ,then   
throw some chaff mixed with a little    
wheat about the bottom of the trap1 in  
order to deceive the rats2 for they are 
very sagacious1 and will not enter a    
suspicious place4 ,this will be         
necessary to be done only at the first  

time of setting the traps2 for1 after   
some rats have been caught and have     
watered and dunged in them1 rats will   
enter boldly when they find others have 
been there before them3 do not1         
therefore1 wash or clean out the trap1  
as some people do before they set it    
again1 but let the dung and urine remain
 in it4 ,keep the places where the traps
 are set as private as possible2 and    
when they are set for catching1 mix no  
bread with the bait1 as the rats will1  
in that case1 be apt to carry it away4  
,and it is useful1 when the holes are   
found quiet1 and that no rats use them1 
to stop them up with the following      
composition4 ,take a pint of common tar1
 half an ounce of pearl-ashes1 an ounce 
of oil of vitriol1 and a good handful of
 common salt1 mix them all well together
 in an old pan or pot4 ,take some pieces
 of paper1 and lay some of the above    
mixture very thick on them2 then stop   
the holes well up with them1 and build  
up the mouth of the holes with brick or 

stone1 and mortar2 if this be properly  
done1 rats will no more approach these  
while either smell or taste remains in  
the composition4 ,but with a view to    
destroy rats in places where traps      
cannot be set1 it is recommended to take
 a quart of the above bait1 then to rasp
 into it three nuts of nux vomica1 and  
add a quarter of a pound of crumb of    
bread1 if there was none before2 mix    
them all well together1 and lay it into 
the mouth of their holes1 and in        
different places where they frequent2   
but first give them of the bait without 
nux vomica1 for three or four succeeding
 nights2 and when they find it agrees   
with them1 they will eat that mixed with
 the nut with greediness4 ,however1 as  
it is frequently found that rats are    
very troublesome in sewers and drains1  
in such cases arsenic may be used with  
success in the following manner4 ,take  
some dead rats1 and having put some     
white arsenic1 finely powdered1 into an 
old pepper-box1 shake a quantity of it  

on the foreparts of the dead rats1 and  
put them down the holes1 or avenues1 by 
the sides of the sewers at which they   
come in2 this puts a stop to the live   
ones coming any further2 for when they  
perceive the arsenic1 they will retire  
immediately2 whereas1 if they were put  
down without the arsenic1 the live ones 
would eat them4 ,it is by means of      
arsenic1 notwithstanding the above      
observations1 that the most certain     
method of destroying these troublesome  
vermin1 7provided they can be made to   
eat it17 takes place2 which has been    
found to answer best when it is prepared
 by being finely levigated1 and mixed up
 with very strong old cheese and        
oatmeal4 ,but after all1 it is probable 
that this highly destructive animal1 and
 great pest to the farmer1 might be most
 readily exterminated by parishes       
uniting for the purpose1 and raising    
certain sums of money to be applied in  
this way1 under the direction of a      
proper person who is fully acquainted   

with the business4--,in many grain and  
other districts in the kingdom these    
animals prevail very much1 especially   
the grey kind1 particularly in all those
 where there are no regular raised      
staddles or stands for the grain stacks 
to rest upon1 which is the case in a    
great number4 ,the mischief1 injury1 and
 destruction of grain which is produced 
in this way1 is scarcely to be          
calculated2 and they are besides very   
mischievous1 troublesome1 and           
inconvenient in several others2 so that 
they should be every where extirpated as
 much as possible4 ,and in corn tracts1 
stands or staddles should every where be
 provided in order to prevent mischief  
being done by them4   ,,razor ,,straps4 
,nothing makes a better razor strap than
 crocus martis with a little sweet oil1 
rubbed well on doe skin with a glass    
bottle2 and to keep it in perfect order1
 it should not be left too long dry4    
,,red ,,cabbage4 ,slice a red cabbage   
crossways1 put it in an earthen dish1   

and throw on it a handful of salt4      
,cover it over till the next day1 drain 
it in a cullender1 and put it into a    
jar4 ,boil some good vinegar1 with      
cloves and allspice2 pour it hot on the 
cabbage till the jar is full1 and when  
cold tie it down close4   ,,red         
,,herrings4 ,choose those that are large
 and moist1 cut them open1 and pour over
 them some boiling small beer4 ,let them
 soak half an hour1 then drain and dry  
them2 make them just hot through before 
the fire1 and rub them over with cold   
butter4 ,serve with egg sauce1 or       
buttered eggs2 mashed potatoes should   
also be sent up with them4   ,,red      
,,ink4 ,infuse a quarter of a pound of  
,brazil wood1 rasped1 in two pints of   
vinegar1 for three days4 ,then boil the 
liquid and the wood over a gentle fire1 
for an hour1 and strain it off quite    
hot4 ,put it again over the fire1 and   
dissolve in it1 first1 half an ounce of 
gum arabic1 and afterwards1 half an     
ounce of alum1 and the same quantity of 

white sugar4 ,when the alum is          
dissolved1 remove it from the fire1 and 
preserve it for use4   ,,red ,,mullet4  
,this sort of fish are in season in     
,august2 and to be good1 they should be 
quite firm4 ,sea mullets are preferred  
to the river ones1 and the red to the   
grey4 ,this fish is sometimes called the
 sea woodcock4 ,to dress mullets1 clean 
them1 but leave the inside4 ,fold them  
in oiled paper1 and bake them gently in 
a small dish4 ,make a sauce of the      
liquor that comes from the fish1 with a 
piece of butter1 a little flour1 a      
little essence of anchovy1 and a glass  
of sherry4 ,give it a boil1 serve in a  
boat1 and the fish in the paper cases4  
,,regimen4 ,it may be difficult         
accurately to ascertain the predominant 
qualities of particular constitutions1  
or of the food that is best adapted in  
particular instances2 yet it is certain1
 that health is dependent on regimen and
 diet1 more than on any other cause4    
,there are things so decidedly          

injurious1 and so well known to be so1  
as to require no admonition2 the        
instincts of nature will teach us to    
refrain2 and generally speaking1 the    
best rule for our practice is to observe
 by experience1 what it is that hurts or
 does us good1 and what our stomachs are
 best able to digest4 ,we must at the   
same time keep our judgment unbiassed1  
and not suffer it to become a pander to 
the appetite2 or the stomach and the    
health will be betrayed to the mere     
indulgence of sensuality4 ,the          
gratification of our taste in the       
abundant supplies of nature1 converted  
by art to the purposes of wholesome     
food1 is perfectly compatible with the  
necessary maintenance of health2 it is  
only the indiscriminate or inordinate   
indulgence of our appetites1 regardless 
of the consequences1 that is the proper 
object of censure4 ,many of the diseases
 to which we are subject might be traced
 to this source2 yet we are generally so
 little aware of it1 that we impute them

 to the state of the weather1 to        
infection1 or any other imaginary cause1
 rather than the true one4 ,the weather 
has very little serious effect upon a   
person in health1 unless exposed to it  
in some unusual manner that suddenly    
checks perspiration1 or some of the     
ordinary evacuations4 ,infection1 though
 of formidable import1 is almost        
divested of its power over those whose  
temperance in food and diet keeps the   
blood and juices pure4 ,the closest     
attendance upon an infected person has  
often been found perfectly consistent   
with personal safety under such         
circumstances4 ,even diseases1 said to  
be hereditary1 may with great           
probability be assigned to errors in    
domestic life1 of which the children    
partake1 and fall into the same         
disorders as their parents1 and remote  
progenitors4 ,but even if this be not   
exactly so1 an originally indifferent   
constitution may certainly be much      
amended by proper management4 ,amongst a

 variety of causes producing ill health1
 there can be no doubt but bad air1 want
 of cleanliness1 want of exercise1      
excessive fatigue1 and mental           
uneasiness1 must have an unfavourable   
influence2 yet none of these have so    
immediate an effect as the food we eat1 
which if not wholesome and nutricious1  
tends directly to contaminate the       
system4 ,we derive the renewal of our   
blood and juices1 which are constantly  
exhausting1 from the substances         
converted into food4 ,as our food       
therefore is proper or improper1 too    
much or too little1 so will our blood   
and juices be good or bad1 overcharged  
or deficient1 and our state of health   
accordingly good or diseased4 ,it is not
 only necessary however1 that our       
aliment should be plain and wholesome2  
it is requisite also that it should     
contain active principles2 such as      
salts1 oils1 and spirits1 which have the
 property of stimulating the solids1    
quickening the circulation1 and make the

 fluids thinner2 thus rendering them    
more suited to undergo the necessary    
secretions of the body4 ,the art of     
preserving health1 and of prolonging    
life1 consists therefore in the use of a
 moderate quantity of such diet as shall
 neither encrease the salts and oils so 
as to produce disease1 nor to diminish  
them so as to suffer the solids to      
become relaxed4 ,eating too little is   
hurtful1 as well as eating too much4    
,neither excess nor hunger1 nor any     
thing else that passes the bounds of    
nature1 can be good for man4 ,temperance
 and moderation in eating and drinking1 
are nature's great preservatives4 ',the 
throat has destroyed more than the      
sword4' ,some people are apt to think1  
the more plentifully they eat and drink1
 the better they thrive1 and the        
stronger they grow4 ,but this is not the
 case3 a little1 well digested1 will    
render the body more vigorous than when 
it is glutted with superfluity1 most of 
which is turned to excrementitious1 not 

alimentary1 fluid1 and must soon be     
evacuated1 or sickness will follow4 ,it 
is said of the highly celebrated ,dr4   
,boerhave1 that having long promised to 
a friend the secret of preserving health
 and long life1 his friend became       
impatient to obtain the secret1 when he 
perceived that the physician was dying4 
,to his repeated solicitations1 the     
doctor as frequently replied1 ',do not  
eat too much--do not eat too much2' and 
left this advice as his last legacy to  
his valued friend4 ,by loading the      
stomach1 digestion is impeded2 for the  
natural juice of the stomach1 which is  
the great medium of digestion1 has not  
then room to exert itself4 ,the stomach 
therefore nauseates its contents1 and is
 troubled with eructations2 the spirits 
are oppressed1 obstructions ensue1 and  
disease is the consequence4 ,besides1   
when thus overfilled1 the stomach       
presses on the diaphragm1 prevents the  
proper play of the lungs1 and occasions 
difficulty and uneasiness in breathing4 

,hence arise various bad symptoms and   
effects1 throughout the whole of the    
animal economy2 prostrating the         
strength1 impairing the senses1         
hastening old age1 and shortening life4 
,though these unhappy consequences may  
not be immediately perceived1 yet they  
are the certain attendants of           
intemperance2 and it has been generally 
observed in great eaters1 that though   
from custom1 a state of youth1 and a    
strong constitution1 they suffer no     
present inconvenience1 but have digested
 their food1 and sustained the surfeit2 
yet if they have not been unexpectedly  
cut off1 they have found the symptoms of
 old age come on early in life1 attended
 with pains and innumerable disorders4  
,if health is to be regarded1 we must   
ever make it a rule not to eat to       
satiety or fulness1 but desist while the
 stomach feels quite easy4 ,thus we     
shall be refreshed1 light1 and cheerful2
 not dull1 heavy1 or indisposed4 ,should
 we ever be tempted to eat too much at  

one time1 we should eat the less at     
another3 abstinence is the best remedy  
for repletion4 ,if our dinner has been  
larger than usual1 let our supper be    
less1 or rather1 quite omitted4 ,with   
regard to the times of eating1 they must
 to a certain degree be conformed to    
family convenience1 but ought to be     
quite independent of the caprice of     
fashion1 instead of being as they are1  
governed by it4 ,this1 and a want of    
punctuality to the dinner hour1 are the 
cause of more real harm to the          
constitution than thoughtless people of 
fashion1 and their more thoughtless     
imitators1 are apt to imagine4 ,when a  
dinner is dressed1 nothing can prevent  
its being injured by standing4 ,it may  
be kept hot1 and this imposes on those  
who think no farther upon the subject2  
but the very means made use of for this 
purpose1 only help to spoil it the more4
 ,if things boiled are kept in the water
 after they are done enough1 they become
 sodden1 vapid1 and heavy4 ,the         

invention of hot closets for keeping    
other things hot1 dry away the juices1  
and make them strong and rancid4 ,from  
such dinners1 indigestions will ensue1  
frequent head-aches1 nervousness1 and   
many other uneasy sensations1 which     
finally bring on maladies of a more     
serious nature4 ,the great points to be 
guarded against1 respecting the times of
 eating1 are either eating too soon     
after a former meal1 or fasting too     
long4 ,the stomach should always have   
time to empty itself1 before it is      
filled again4 ,some stomachs digest     
their contents sooner than others1 and  
if long empty it may destroy the        
appetite1 and greatly disturb both the  
head and animal spirits2 because from   
the great profusion of nerves spread    
over the stomach1 there is an immediate 
sympathy between that and the head4     
,hence the head is sure to be affected  
by whatever disorders the stomach1      
whether from any particular aliment that
 disagrees with it1 or being over       

filled1 or too long empty4 ,hence also1 
too frequently1 arise apoplexy1 or      
paralytic affections1 especially in aged
 people4 ,such as feel a gnawing in the 
stomach1 as it is called1 should not    
wait till the stated time of the next   
meal1 but take a small quantity of food1
 light1 and easy of digestion1 that the 
stomach may have something to work on4  
,children1 with craving appetites1 do   
and may eat often1 allowing only a      
proper interval to empty the stomach4   
,young persons in health1 who use much  
exercise1 may eat three times a day4    
,but such as are in years1 such as are  
weak1 as do no work1 or lead a sedentary
 life1 eating twice in the day is quite 
sufficient3 or if in the present habits 
of society it is found to be difficult  
to arrange for two meals only1 let them 
take three very moderate ones4 ,weak and
 aged persons may eat often1 but then it
 should be very little at a time4 ,the  
diseases to which we are liable often   
require substances of more active       

principles than what are found in common
 aliment1 and hence the need of         
medicine1 in order to1 produce sudden   
alterations4 ,but where such alterations
 are not immediately necessary1 the same
 effect may be produced with much       
greater safety1 by a proper attention to
 diet only4 ,abstinence is in short1 one
 of the best remedies to which we can   
resort2 and if employed in time1 will   
entirely cure many disorders1 and check 
the violence of such as cannot be       
entirely carried off by it4 ,in all     
cases where there is any inflammation1  
and in stomach complaints1 it is        
particularly necessary1 and may be      
safely continued till the symptoms of   
disease disappear4 ,where the digestion 
is habitually weak1 a day of abstinence 
once a week will always be beneficial4  
,the quality of our food is a subject of
 greater difficulty than the quantity4  
,moderation is an invariably safe guide 
in the latter case2 but though always   
favourable to prevent ill effects from  

any error in quality1 it will not always
 be effectual4 ,to a person in good     
health1 with a strong stomach1 and whose
 constant beverage is water1 or some    
weak liquor1 the niceties in food and   
cooking are less material1 than to      
persons with naturally weak stomachs1 or
 to those in sickness1 or for children4 
,but all persons who would to a         
certainty preserve their health and     
faculties1 and live out the natural term
 of life1 should use plain food1 as all 
high seasonings and compound mixtures1  
have an injurious effect1 sooner or     
later1 on the strongest constitutions4  
,if a few instances can be shewn to the 
contrary1 these1 like other anomalies in
 nature1 cannot constitute an exception 
to a well established fact4 ,a          
prevailing error in the diet of this    
country is a too great use of animal    
food4 ,the disease called the sea       
scurvy1 often occurs from this cause1 in
 every large town in ,england2 and it is
 probable that the frequency and        

fatality of putrid and scarlet fevers   
may justly be attributed to it also4    
,the prejudices of this country are very
 strong in favour of animal food1 but   
the evidence of facts is equally strong 
against its absolute necessity4         
,instances of this are seen in the      
natives of ,hindostan1 who live upon    
rice1 and who by way of opprobrium call 
the inhabitants of this country 'flesh  
eaters2' in the poor of ,ireland1 who   
live upon potatoes1 and in the poor of  
,scotland1 who live upon oatmeal4 ,after
 all1 the medium is in all probability  
the best2 neither animal nor vegetable  
diet exclusively1 but a reasonable      
proportion of both4 ,persons of         
indifferent health should be            
particularly cautious in their diet1 and
 those labouring under any particular   
malady should carefully conform to the  
regimen prescribed for them by their    
medical advisers4--,our beverage is     
another very important article1 in      
reference to health4 ,it is essential to

 moisten and convey more solid food into
 the stomach1 and from thence to the    
respective parts of the system4 ,also to
 allay thirst1 to dilute the blood1 that
 it may circulate through the minutest  
vessels1 and to dissolve and carry off  
by watery secretions the superfluous    
salts taken in with the food4 ,no liquid
 is so effectual for this purpose as    
pure water2 with the exception only of a
 few cases4 ,no other liquid circulates 
so well1 or mixes so immediately with   
our fluids4 ,other liquids are          
impregnated with particles which act    
strongly upon the solids or fluids1 or  
both2 but water being simple1 operates  
only by diluting1 moistening1 and       
cooling1 which are the great uses of    
drink pointed out to us by nature4      
,hence it is evident that water in      
general is the best and most wholesome  
drink2 but as some constitutions require
 something to warm and stimulate the    
stomach1 fermented liquors may be       
proper1 if taken in moderation4 ,it is  

necessary however1 that beer1 ale1      
cider1 and wine1 be taken in a sound    
state and of proper age1 or they will be
 highly detrimental4 ,spirituous        
liquors1 taken too freely1 or in a raw  
state1 are attended with direful        
effects1 and are the destruction of     
thousands4 ,from the degree of heat they
 have undergone in distillation1 they   
acquire a corrosive and burning quality1
 which makes them dangerous to the      
constitution4 ,they contract the fibres 
and smaller vessels1 especially where   
they are tenderest1 as in the brain1 and
 thus destroy the intellectual          
faculties4 ,they injure the coat of the 
stomach1 and so expose the nerves and   
relax the fibres1 till the whole stomach
 becomes at last soft and flabby4 ,hence
 ensues loss of appetite1 indigestion1  
and diseases that generally terminate in
 premature death4 ,light wines of a     
moderate strength1 and matured by age1  
are more wholesome than strong1 rich1   
and heavy wines1 and pass off the       

stomach with less difficulty4 ,red port 
is strong and astringent1 but white port
 and ,spanish wines are stimulating and 
attenuating4 ,french wines are lighter1 
and not so strong as the ,portuguese and
 ,spanish wines1 which renders them     
wholesomer for thin and dry             
constitutions4 ,rhenish and ,moselle    
wines are the most wholesome of any1    
where acidity is not hurtful4 ,home made
 wines are prejudicial to all           
constitutions1 being very windy and     
heady4 ,the notion that liquors of any  
kind assist digestion1 is quite         
erroneous1 as wine and all other strong 
liquors are as hard to digest as strong 
solid food4 ,those who drink only water 
or small beer at their meals1 are able  
to eat and digest almost double the     
quantity of what they could1 if they    
drank strong liquors4 ,when the stomach 
is uneasy from too much food1 or such as
 is indigestible1 strong liquors produce
 a deceitful glow in the stomach1 which 
induces a belief of their having the    

beneficial effect of assisting          
digestion4 ,the fallacy of this         
conclusion is sufficiently apparent from
 the state in which cherries are found1 
after they have been steeped in brandy3 
instead of becoming more tender1 they   
are rendered as tough as leather4       
,similar effects are produced on food in
 the stomach1 as well as out of it4     
,strong liquors are plainly improper at 
meals1 as by their heat and activity    
they hurry the food undigested into the 
habit1 and so lay the foundation for    
various distempers1 such as the gout1   
rheumatism1 apoplexy1 and palsy4        
,,rennet4 ,this article1 so necessary in
 making of cheese1 is prepared as       
follows4 ,take out the stomach of a calf
 as soon as killed1 and scour it inside 
and out with salt1 after it is cleared  
of the curd always found in it4 ,let it 
drain a few hours1 then sow it up with  
two good handfuls of salt in it1 or     
stretch it on a stick well salted1 and  
hang it up to dry4--,another way4 ,clean

 the maw as above1 and let it drain a   
day4 ,then put into two quarts of fresh 
spring-water a handful of hawthorn tops1
 a handful of sweet briar1 a handful of 
rose leaves1 a stick of cinnamon1 forty 
cloves1 four blades of mace1 a sprig of 
knotted marjoram1 and two large         
spoonfuls of salt4 ,let them boil gently
 till the liquor is reduced to three    
pints1 and strain it off2 when only milk
 warm1 pour it on the maw4 ,slice a     
lemon into it1 let it stand two days1   
strain it again1 and bottle it for use4 
,it will keep good at least for twelve  
months1 and has a very fine flavour4    
,sweet aromatic herbs may also be added4
 ,the liquor must be pretty salt1 but   
not made into brine3 a little of it will
 turn the milk4 ,salt the maw again for 
a week or two1 and dry it stretched on  
cross sticks1 and it will be nearly as  
strong as before4 ,the rennet when dried
 must be kept in a cool place4          
,,resentment4 ,this is a dangerous      
passion1 and often fatal to health4     

,anger disorders the whole frame1       
hurries on the circulation of the blood1
 occasions fevers and other acute       
disorders1 and sometimes ends in sudden 
death4 ,resentment also preys upon the  
mind1 and occasions the most obstinate  
disorders1 which gradually waste the    
constitution4 ,those who value health   
therefore1 will guard against indulging 
this malignant propensity1 and endeavour
 to preserve a happy degree of          
tranquillity4  ,,rheumatism4 ,in this   
complaint the diet should be nourishing1
 with a little generous wine2           
costiveness must be carefully avoided4  
,the painful part should be kept warm   
with flannel1 should be frequently      
rubbed1 occasionally electrified1 and   
supplied with the volatile liniment4    
,blisters1 cataplasms of mustard or     
horseradish1 may be applied with        
advantage4 ,if these be not effectual1  
take a pint of the spirits of           
turpentine1 and add half an ounce of    
camphor4 ,let it stand till the camphor 

is dissolved1 then rub it on the part   
affected night and morning1 and it will 
seldom fail to afford effectual relief4 
,this mixture is also very proper for   
sprains and bruises1 and should be kept 
for family use4 ,but several of our own 
domestic plants as above may be used    
with advantage in the rheumatism4 ,one  
of the best is the white mustard4 ,a    
table-spoonful of the seed of this plant
 may be taken twice or thrice a day1 in 
a glass of water or small wine4 ,the    
water trefoil is likewise of great use  
in this complaint4 ,it may be infused in
 wine or ale1 or drunk in the form of   
tea4 ,the ground-ivy1 camomile1 and     
several other bitters1 are also         
beneficial1 and may be used in the same 
manner4 ,no benefit1 however1 is to be  
expected from these1 unless they be     
taken for a considerable time4 ,cold    
bathing1 especially in salt water1 often
 cures the rheumatism4 ,it is also      
advisable to take exercise1 and wear    
flannel next the skin4 ,issues are      

likewise very proper1 especially in     
chronic cases4 ,if the pain affects the 
shoulders1 an issue may be made in the  
arm2 but if it affects the loins1 it    
should be put into the leg or thigh4    
,such as are subject to frequent attacks
 of the rheumatism ought to make choice 
of a dry1 warm situation1 to avoid the  
night air1 wet clothes1 and wet feet1 as
 much as possible4 ,their clothing      
should be warm1 and they should wear    
flannel next their skin1 and make       
frequent use of the flesh brush4 ,one of
 the best articles of dress1 not only   
for the prevention of rheumatism1 but   
for powerful co-operation in its cure1  
is fleecy hosiery4 ,in low marshy       
situations1 the introduction of that    
manufacture has prevented more          
rheumatisms1 colds1 and agues1 than all 
the medicines ever used there4 ,such of 
the inhabitants of marshy counties as   
are in easy circumstances1 could not1   
perhaps1 direct their charity and       
humanity to a better object than to the 

supplying their poor neighbours with so 
cheap and simple a preservative4        
,,rhubarb4 ,by proper attention in the  
growth and preparation of this root1 it 
may be obtained here nearly in equal    
goodness to the foreign4 ,the plants are
 all increased by seeds1 which should be
 sown in autumn soon after they are     
ripe1 where the plants are designed to  
remain1 as their roots being large and  
fleshy when they are removed1 they do   
not recover it soon2 nor do the roots of
 such removed plants ever grow so large 
and fair as those which remain where    
they were sown4 ,when the plants appear 
in the spring1 the ground should be well
 hoed over1 to cut up the weeds2 and    
where they are too close1 some should be
 cut up1 leaving them at the first      
hoeing six or eight inches asunder2 but 
at the second they may be separated to a
 foot and a half distance1 and more4    
,when any weeds appear1 the ground      
should be scuffled over with a ,dutch   
hoe in dry weather2 but after the plants

 cover the ground with their broad      
leaves1 they keep down the weeds without
 any farther trouble4 ,the ground should
 be cleaned in autumn when the leaves   
decay1 and in the spring1 before the    
plants begin to put up their new leaves1
 be dug well between them4 ,in the      
second year1 many of the strongest      
plants will produce flowers and seeds1  
and in the third year most of them4 ,it 
is advised1 that the seeds be carefully 
gathered when ripe1 and not permitted to
 scatter1 lest they grow and injure the 
old plants4 ,the roots continue many    
years without decaying1 and the old     
roots of the true rhubarb are much      
preferable to the young ones4 ,the roots
 may be generally taken up after four   
years1 but if they remain longer it is  
so much the better4 ,these plants       
delight in a rich soil1 which is not too
 dry nor over moist3 and where there is 
depth in such land for their roots to   
run down1 they attain a great size1 both
 in the leaves and roots4   ,,rhubarb   

,,pie4 ,peel the stalks of the plant1   
cut them about an inch long1 put them   
into a dish with moist sugar1 a little  
water and lemon peel4 ,put on the crust1
 and bake it in a moderate oven4        
,,rhubarb ,,pudding4 ,put four dozen    
clean sticks of rhubarb into a stewpan1 
with the peel of a lemon1 a bit of      
cinnamon1 two cloves1 and as much moist 
sugar as will sweeten it4 ,set it over  
the fire1 and reduce it to a marmalade4 
,pass it through a hair sieve1 then add 
the peel of a lemon1 half a nutmeg      
grated1 a quarter of a pound of good    
butter1 the yolks of four eggs1 and one 
white1 and mix all well together4 ,line 
a pie dish with good puff paste1 put in 
the mixture1 and bake it half an hour4  
,this will make a good spring pudding4  
,,rhubarb ,,sauce4 ,to make a mock      
gooseberry-sauce for mackarel1 reduce   
three dozen sticks of rhubarb to a      
marmalade1 and sweeten it with moist    
sugar4 ,pass it through a hair sieve1   
and serve it up in a boat4--,mock       

gooseberry-fool is made of rhubarb      
marmalade1 prepared as for a pudding4   
,add a pint of good thick cream1 serve  
it up in glasses1 or in a deep dish4 ,if
 wanted in a shape1 dissolve two ounces 
of isinglass in a little water1 strain  
it through a tammis1 and when nearly    
cold put it to the cream4 ,pour it into 
a jelly mould1 and when set1 turn it out
 into a dish1 and serve it up plain4    
,,rhubarb ,,sherbet4 ,boil six or eight 
sticks of clean rhubarb in a quart of   
water1 ten minutes4 ,strain the liquor  
through a tammis into a jug1 with the   
peel of a lemon cut very thin1 and two  
table-spoonfuls of clarified sugar4 ,let
 it stand five or six hours1 and it will
 be fit to drink4   ,,rhubarb ,,soup4   
,there are various ways of dressing     
garden rhubarb1 which serves as an      
excellent substitute for spring fruit4  
,peel and well wash four dozen sticks of
 rhubarb1 blanch it in water three or   
four minutes1 drain it on a sieve1 and  
put it into a stewpan with two sliced   

onions1 a carrot1 an ounce of lean ham1 
and a good bit of butter4 ,let it stew  
gently over a slow fire till tender1    
then put in two quarts of rich soup1 to 
which add two or three ounces of bread  
crumbs1 and boil it about fifteen       
minutes4 ,skim off all the fat1 season  
with salt and cayenne1 pass it through a
 tammis1 and serve it up with fried     
bread4   ,,rhubarb ,,tart4 ,cut the     
stalks in lengths of four or five       
inches1 and take off the thin skin4 ,lay
 them in a dish1 pour on a thin syrup of
 sugar and water1 cover them with       
another dish1 and let it simmer very    
slowly for an hour on a hot hearth2 or  
put the rhubarb into a block-tin        
saucepan1 and simmer it over the fire4  
,when cold1 make it into a tart2 the    
baking of the crust will be sufficient1 
if the rhubarb be quite tender4   ,,ribs
 ,,of ,,beef4 ,the following is an      
excellent way of dressing this rich and 
valuable joint4 ,hang up three ribs     
three or four days1 take out the bones  

from the whole length1 sprinkle it with 
salt1 roll the meat tight1 and roast it4
 ,if done with spices1 and baked as     
hunter's beef1 it is excellent1 and     
nothing can look nicer4   ,,rice        
,,broth4 ,put a quarter of a pound of   
whole rice into a gallon of water4 ,let 
it simmer till it is quite soft1 then   
put in a knuckle of veal1 or the scrag  
end of a leg of mutton1 with two or     
three pounds of gravy beef4 ,stew this  
very gently for two hours1 then put in  
turnips1 carrots1 celery1 leeks1 or any 
other vegetables4 ,continue to stew     
slowly1 and when the whole is           
sufficiently done1 season it with salt1 
and serve it up4   ,,rice ,,cake4 ,mix  
ten ounces of ground rice1 three ounces 
of flour1 and eight ounces of pounded   
sugar4 ,sift the composition by degrees 
into eight yolks and six whites of eggs1
 and the peel of a lemon shred so fine  
that it is quite mashed4 ,mix the whole 
well in a tin stewpan with a whisk1 over
 a very slow fire4 ,put it immediately  

into the oven in the same1 and bake it  
forty minutes4--,another4 ,beat twelve  
yolks and six whites of eggs1 with the  
peels of two lemons grated4 ,mix one    
pound of rice flour1 eight ounces of    
fine flour1 and a pound of sugar pounded
 and sifted4 ,beat it well with the eggs
 by degrees1 for an hour1 with a wooden 
spoon4 ,butter a pan well1 and put it in
 at the oven mouth4 ,a gentle oven will 
bake it in an hour and a half4   ,,rice 
,,caudle4 ,when the water boils1 pour   
into it some grated rice1 with a little 
cold water4 ,when of a proper           
consistence1 add sugar1 lemon peel1     
cinnamon1 and a spoonful of brandy1 and 
boil all smooth4--,another way4 ,soak in
 water some fine rice for an hour1      
strain it1 and put two spoonfuls of the 
rice into a pint and a quarter of milk4 
,simmer till it will pulp through a     
sieve1 then put the pulp and milk into  
the saucepan1 with a bruised clove1 and 
a bit of lump sugar4 ,simmer all        
together ten minutes2 if too thick1 add 

a spoonful or two of milk1 and serve    
with thin toast4   ,,rice ,,cheesecakes4
 ,boil four ounces of ground rice in    
milk1 with a blade of cinnamon3 put it  
into a pot1 and let it stand till the   
next day4 ,mash it fine with half a     
pound of butter2 add to it four eggs1   
half a pint of cream1 a grated nutmeg1 a
 glass of brandy1 and a little sugar4   
,or the butter may be stirred and melted
 in the rice while it is hot1 and left  
in the pot till the next day4   ,,rice  
,,custard4 ,boil three pints of new milk
 with a little cinnamon1 lemon peel1 and
 sugar4 ,mix the yolks of two eggs well 
beaten1 with a large spoonful of rice   
flour1 smothered in a cup of cold milk4 
,take a basin of the boiling milk1 mix  
it with the cold that has the rice in   
it1 and add it to the remainder of the  
boiling milk1 stirring it one way till  
it begins to thicken4 ,pour it into a   
pan1 stir it till it is cool1 and add a 
spoonful of brandy or orange water4     
,this is a good imitation of cream      

custard1 and considerably cheaper4      
,,rice ,,edging4 ,after soaking and     
picking some fine ,carolina rice1 boil  
it in salt and water1 until sufficiently
 tender1 but not to mash4 ,drain1 and   
put it round the inner edge of the dish1
 to the height of two inches4 ,smooth it
 with the back of a spoon1 wash it over 
with the yolk of an egg1 and put it into
 the oven for three or four minutes4    
,this forms an agreeable edging for     
currie or fricassee1 with the meat      
served in the middle4   ,,rice          
,,flummery4 ,boil with a pint of new    
milk1 a bit of lemon peel and cinnamon4 
,mix with a little cold milk as much    
rice flour as will make the whole of a  
good consistence1 add a little sugar1   
and a spoonful of peach water1 or a     
bitter almond beaten4 ,boil it1 but do  
not let it burn2 pour it into a shape or
 pint basin1 taking out the spice4 ,when
 cold1 turn the flummery into a dish1   
and serve with cream1 milk1 or custard  
round4 ,or put a tea-cupful of cream    

into half a pint of new milk1 a glass of
 white wine1 half a lemon squeezed1 and 
sugar4   ,,rice ,,milk4 ,boil half a    
pound of rice in a quart of water1 with 
a bit of cinnamon1 till the water is    
wasted4 ,add three pints of milk1 an egg
 beaten up with a spoonful of flour1 and
 stir it till it boils4 ,then pour it   
out1 sweeten it1 and put in currants and
 nutmeg4   ,,rice ,,pancakes4 ,boil half
 a pound of rice to a jelly in a small  
quantity of water2 when cold1 mix it    
with a pint of cream1 eight eggs1 a     
little salt and nutmeg4 ,stir in eight  
ounces of butter just warmed1 and add   
flour sufficient to thicken the batter4 
,fry in as little lard or dripping as   
possible4   ,,rice ,,paste4 ,to make a  
rice paste for sweets1 boil a quarter of
 a pound of ground rice in the smallest 
quantity of water4 ,strain from it all  
the moisture possible1 beat it in a     
mortar with half an ounce of butter1 and
 one egg well beaten4 ,it will make an  
excellent paste for tarts1 and other    

sweet dishes4--,to make a rich paste for
 relishing things1 clean some rice1 and 
put it into a saucepan4 ,add a little   
milk and water1 or milk only1 and an    
onion1 and simmer it over the fire till 
it swells4 ,put some seasoned chops into
 a dish1 and cover it with the rice4    
,the addition of an egg will make the   
rice bind the better4 ,rabbits          
fricasseed1 and covered with rice paste1
 are very good4   ,,rice ,,pudding4 ,if 
for family use1 swell the rice with a   
very little milk over the fire4 ,then   
add more milk1 an egg1 some sugar1      
allspice1 and lemon peel2 and bake it in
 a deep dish4 ,or put into a deep pan   
half a pound of rice washed and picked1 
two ounces of butter1 four ounces of    
sugar1 a little pounded allspice1 and   
two quarts of milk4 ,less butter will   
do1 or some suet3 bake the pudding in a 
slow oven4 ,another4 ,boil a quarter of 
a pound of rice in a quart of milk1 with
 a stick of cinnamon1 till it is thick2 
stir it often1 that it does not burn2   

pour it into a pan1 stir in a quarter of
 a pound of butter1 and grate half a    
nutmeg2 add sugar to your taste1 and a  
small tea-cup of rose-water2 stir all   
together till cold2 beat up eight eggs1 
7leave out half the whites7 stir all    
well together1 lay a thin puff paste at 
the bottom of the dish1 and nip the     
edge2 then pour in the pudding and bake 
it4--,another4 ,to make a plain rice    
pudding1 put half a pound of rice well  
picked1 into three quarts of milk2 add  
half a pound of sugar1 a small nutmeg   
grated1 and half a pound of butter2     
butter the dish with part1 and break the
 rest into the milk and rice2 stir all  
well together1 pour it into a dish1 and 
bake it4--,another4 ,to make a boiled   
rice pudding1 take a quarter of a pound 
of rice well picked and washed1 tie it  
in a cloth1 leaving room for it to      
swell2 boil it for an hour2 take it up  
and stir in a quarter of a pound of     
butter1 some nutmeg and sugar2 tie it up
 again very tight1 and boil it an hour  

more4 ,when you send it to table1 pour  
butter and sugar over it4--,another4 ,to
 make a ground rice pudding4 ,to a pint 
of milk put four ounces of ground rice2 
boil it for some time1 keeping it       
stirring1 lest it should burn2 pour it  
into a pan1 and stir in a quarter of a  
pound of butter2 then beat up six eggs1 
leaving out half the whites1 a little   
lemon peel finely shred1 a little nutmeg
 grated1 a quarter of a pound of sugar1 
a gill of cream1 a little rose-water1   
and as much salt as you can take up     
between your thumb and finger2 mix all  
well together1 make a puff paste1 lay it
 round the rim of the dish1 and bake    
it4--,lay citron or orange cut very     
thin1 on the top1 and strew a few       
currants on4--,another4 ,to make rice   
pudding with fruit4 ,swell half a pound 
of rice with a very little milk over the
 fire1 and then mix with it any kind of 
fruit2 such as currants1 scalded        
gooseberries1 pared and quartered       
apples1 raisins1 or black currants4 ,put

 an egg into the pudding to bind it1    
boil it well1 and serve it up with      
sugar4   ,,rice ,,sauce4 ,steep a       
quarter of a pound of rice in a pint of 
milk1 with an onion1 a dozen pepper     
corns or allspice1 and a little mace4   
,when the rice is quite tender1 take out
 the spice1 and rub the rice through a  
sieve into a clean stewpan3 if too      
thick1 put a little milk or cream to it4
 ,this makes a very delicate white      
sauce2 and at elegant tables1 is        
frequently used instead of bread sauce4 
,,rice ,,souffle4 ,blanch some ,carolina
 rice1 strain and boil it in milk1 with 
lemon peel and a bit of cinnamon4 ,let  
it boil till the rice is dry2 then cool 
it1 and raise a rim three inches high   
round the dish1 having egged the dish   
where it is put1 to make it stick4 ,then
 egg the rice all over4 ,fill the dish  
half way up with a marmalade of apples2 
have ready the whites of four eggs      
beaten to a fine froth1 and put them    
over the marmalade4 ,sift fine sugar    

over1 and set it in the oven1 which     
should be warm enough to give it a      
beautiful colour4   ,,rice ,,soup4 ,boil
 a pound of rice with a little cinnamon1
 in two quarts of water4 ,take out the  
cinnamon1 add a little sugar and nutmeg1
 and let it stand to cool4 ,then beat up
 the yolks of three eggs in a little    
white wine1 and mix it with the rice4   
,set it on a slow fire1 stir it well1   
and take it up as soon as it has boiled 
to a proper thickness4   ,,rich ,,giblet
 ,,soup4 ,take four pounds of gravy     
beef1 two pounds of scrag of mutton1 two
 pounds of scrag of veal2 stew them well
 down together in a sufficient quantity 
of water for a strong broth1 let it     
stand till it is quite cold1 then skim  
the fat clean off4 ,take two pair of    
giblets well scalded and cleaned1 put   
them into your broth1 and let them      
simmer till they are stewed tender2 then
 take out your giblets1 and run the soup
 through a fine sieve to catch the small
 bones2 then take an ounce of butter and

 put it into a stew-pan1 mixing a proper
 quantity of flour1 which make of a fine
 light brown4 ,take a small handful of  
chives1 the same of parsley1 a very     
little penny-royal1 and a very little   
sweet marjoram2 chop all these herbs    
together excessive small1 put your soup 
over a slow fire1 put in your giblets1  
butter and flour1 and small herbs2 then 
take a pint of ,madeira wine1 some      
cayenne pepper1 and salt to your palate4
 ,let them all simmer together1 till the
 herbs are tender1 and the soup is      
finished4 ,send it to the table with the
 giblets in it4 ,let the livers be      
stewed in a saucepan by themselves1 and 
put in when you dish4   ,,rich ,,gravy4 
,cut lean beef into small slices1       
according to the quantity wanted2 slice 
some onions thin1 and flour them both4  
,fry them of a light pale brown1 but do 
not suffer them on any account to get   
black4 ,put them into a stewpan1 pour   
boiling water on the browning in the    
fryingpan1 boil it up1 and pour it on   

the meat4 ,add a bunch of parsley1      
thyme1 and savoury1 a small piece of    
marjoram1 the same of taragon1 some     
mace1 berries of allspice1 whole black  
pepper1 a clove or two1 and a bit of    
ham1 or gammon of bacon4 ,simmer till   
the juice of the meat is extracted1 and 
skim it the moment it boils4 ,if for a  
hare1 or stewed fish1 anchovy should be 
added4   ,,rich ,,gravy ,,soup4 ,take a 
pound of lean beef1 two pounds of veal1 
and a pound of mutton cut in pieces2 put
 them into a pot1 with six quarts of    
water1 a large faggot of sweet herbs1 an
 onion stuck with cloves1 some whole    
pepper1 a little mace1 and the upper    
crust of bread toasted brown4 ,put in an
 ox palate well cleaned and blanched    
whole2 set it over a slow fire1 and let 
it stew till half is wasted2 strain it  
off1 and put it into a clean saucepan4  
,take off the ox palate1 shred small1   
some cock's combs blanched1 an ounce of 
morels cut in pieces1 four large heads  
of celery well washed1 and cut small1   

with the heart of four or five savoys1  
about as big as a turkey's egg1 put in  
whole2 cover it close1 and let it stew  
softly for an hour and a half4 ,if it   
want any more seasoning1 add it2 cut    
some ,french bread toasts thin1 and     
crisp them before the fire4 ,when your  
soup is ready1 lay your bread in the    
dish1 and put in your soup4   ,,rich    
,,home-,,made ,,wine4--,take new cider  
from the press1 mix it with as much     
honey as will support an egg1 boil it   
gently fifteen minutes1 but not in an   
iron1 brass1 or copper pot4 ,skim it    
well1 and tun it when cool1 but the cask
 must not be quite full4 ,bottle it in  
the following ,march1 and it will be fit
 to drink in six weeks1 but it will be  
less sweet if kept longer in the cask4  
,this will make a rich and strong wine1 
suitable for culinary purposes1 where   
milk or sweet wine is to be employed4   
,honey1 besides its other valuable uses1
 is a fine ingredient to assist and     
render palatable1 new or harsh cider4   

,,rich ,,plum ,,pudding4 ,to make a     
small1 but very rich plum pudding1 shred
 fine three quarters of a pound of suet1
 and half a pound of stoned raisins1    
chopped a little4 ,add three spoonfuls  
of flour1 as much moist sugar1 a little 
salt and nutmeg1 the yolks of three1 and
 the whites of two eggs4 ,let it boil   
four hours in a basin or tin mould1 well
 buttered4 ,when the pudding is served  
up1 pour over it some melted butter1    
with white wine and sugar4--,for a      
larger pudding of the same description1 
shred three pounds of suet2 add a pound 
and a half of raisins stoned and        
chopped1 a pound and a half of currants1
 three pounds of good flour1 sixteen    
eggs1 and a quart of milk4 ,boil it in a
 cloth seven hours4   ,,rich ,,rice     
,,pudding4 ,boil half a pound of rice in
 water1 till it is quite tender1 adding 
a little salt4 ,drain it dry1 mix it    
with four eggs1 a quarter of a pint of  
cream1 and two ounces of fresh butter   
melted in the cream4 ,add four ounces of

 beef suet or marrow1 or veal suet taken
 from the fillet1 finely shred2 three   
quarters of a pound of currants1 two    
spoonfuls of brandy1 a spoonful of peach
 water or ratifia1 nutmeg1 and grated   
lemon peel4 ,when well mixed1 put a     
paste round the edge1 fill the dish1 and
 bake it in a moderate oven4 ,slices of 
candied orange1 lemon1 and citron1 may  
be added4   ,,rickets4 ,this disease    
generally attacks children between the  
age of nine months and two years2 and as
 it is always attended with evident     
signs of weakness and relaxation1 the   
chief aim in the cure must be to brace  
and strengthen the solids1 and to       
promote digestion and the due           
preparation of the fluids4 ,these       
important ends will be best answered by 
wholesome nourishing diet1 suited to the
 age and strength of the patient1 open  
dry air1 and sufficient exercise4 ,the  
limbs should be rubbed frequently with a
 warm hand1 and the child kept as       
cheerful as possible4 ,biscuit is       

generally reckoned the best bread2 and  
pigeons1 pullet1 veal1 rabbits1 or      
mutton roasted or minced1 are the most  
proper meat4 ,if the child be too young 
for animal food1 he may have rice1      
millet1 or pearl barley1 boiled with    
raisins1 to which may be added a little 
wine and spice4 ,his drink may be good  
claret1 mixed with an equal quantity of 
water4 ,those who cannot afford claret1 
may give the child now and then a wine  
glass of mild ale1 or good porter4 ,the 
disease may often be cured by the nurse1
 but seldom by the physician4 ,in       
children of a gross habit1 gentle vomits
 and repeated purges of rhubarb may     
sometimes be of use1 but they will      
seldom carry off the disease2 that must 
depend chiefly upon such things as brace
 and strengthen the system2 for which   
purpose1 besides the regimen mentioned  
above1 the cold bath1 especially in the 
warm season1 is highly recommended4 ,it 
must1 however1 be used with prudence1 as
 some ricketty children cannot bear it4 

,the best time for using the cold bath  
is in the morning1 and the child should 
be well rubbed with a dry cloth         
immediately after he comes out of it4   
,,ring ,,worm4 ,this eruption1 which    
generally appears on the head1 in a     
circular form1 attended with painful    
itching1 is sometimes removed by rubbing
 it with black ink1 or mushroom ketchup4
 ,the following preparation is also     
recommended4 ,wash some roots of sorrel 
quite clean1 bruise them in a mortar1   
and steep them in white wine vinegar for
 two or three days4 ,then rub the liquor
 on the ring worm three or four times a 
day1 till it begin to disappear4        
,,roasting4 ,the first requisite for    
roasting is to have a clear brisk fire1 
proportioned to the joint that is to be 
roasted2 without this every attempt must
 prove abortive4 ,next to see that the  
spit is properly cleaned before it      
enters the meat1 and the less it passes 
through it the better4 ,neck and loins  
require to be carefully jointed before  

they are put on the spit1 that the      
carver may separate them easily and     
neatly4 ,the joint should be balanced   
evenly on the spit1 that its motion may 
be regular1 and the fire operate equally
 on every part2 for this purpose        
cook-holds and balancing skewers are    
necessary4 ,all roasting should be done 
open to the air1 to ventilate the meat  
from its own fumes1 and by the radiant  
heat of a glowing fire2 otherwise it is 
in fact baked1 and rendered less        
wholesome4 ,hence what are called       
,rumford roasters1 and the machines     
invented by economical gratemakers1 are 
utterly to be rejected4 ,if they save   
any thing in fuel1 which is doubtful1   
they are highly injurious to the flavour
 and best qualities of the meat4 ,for   
the same reason1 when a joint is        
dressed1 it is better to keep it hot by 
the fire1 than to put it under a cover1 
that the exhalations may freely escape4 
,in making up the fire for roasting1 it 
should be three or four inches longer at

 each end than the article on the spit1 
or the ends of the meat cannot be done  
nice and brown4 ,half an hour at least  
before the roasting begins1 prepare the 
fire1 by putting on a few coals so as to
 be sufficiently lighted by the time the
 fire is wanted4 ,put some of them      
between the bars1 and small coals or    
cinders wetted at the back of the fire2 
and never put down meat to a burnt up   
fire4 ,in small families1 not provided  
with a jack or spit1 a bottle jack1 sold
 by the ironmongers1 is a valuable      
instrument for roasting2 and where this 
cannot be had1 a skewer and a string1 or
 rather a quantity of coarse yarn       
loosely twisted1 is as philosophical as 
any of them1 and will answer the purpose
 as well4 ,do not put meat too near the 
fire at first4 ,the larger the joint1   
the farther it must be kept from the    
fire3 if once it gets scorched1 the     
outside will become hard1 and acquire a 
disagreeable taste4 ,if the fire is     
prevented from penetrating into it1 the 

meat will appear done1 before it is     
little more than half ready1 besides    
losing the pale brown colour which is   
the beauty of roast meat4 ,from ten to  
fourteen inches is the usual distance at
 which it is put from the grate1 when   
first laid down2 and afterwards it      
should be brought nearer by degrees4 ,if
 the joint is thicker at one end than   
the other1 lay the spit slanting1 with  
the thickest part nearest the fire4     
,when the article is thin and tender1   
the fire should be small and brisk2 but 
for a large joint the fire should be    
strong1 and equally good in every part  
of the grate1 or the meat cannot be     
equally roasted1 nor possess that       
uniform colour which is the test of good
 cooking4 ,give the fire a good stirring
 before the meat is laid down1 keep it  
clear at the bottom1 and take care that 
there are no smoky coals in the front1  
to spoil the look and taste of the meat4
 ,if a jack be used1 it should be       
carefully oiled and kept clean1 and     

covered from the dust1 or it will never 
go well4 ,the dripping pan should be    
placed at such a distance from the fire 
as just to catch the drippings2 if it be
 too near1 the ashes will fall into it1 
and spoil the drippings4 ,if too far    
from the fire to catch them1 the        
drippings will not only be lost1 but the
 meat will be blackened1 and spoiled by 
the fetid smoke1 which will arise when  
the fat falls on the live cinders4 ,the 
meat must be well basted1 to keep it    
moist4 ,when it does not supply dripping
 enough for this purpose1 add some that 
has been saved on former occasions1 and 
nicely prepared1 which answers as well  
or better than butter4 ,meat should not 
be sprinkled with salt till nearly done1
 as it tends to draw out the gravy4     
,basting with a little salt and water1  
when the meat is first laid down1 is    
often done1 but the practice is not     
good4 ,where the fat is very fine and   
delicate1 it is best to cover it with   
writing paper to prevent its wasting2   

but in general it is as well to expose  
it to the action of the fire1 and let it
 fall into the dripping pan4 ,half an   
hour before the meat is done1 prepare   
some gravy if necessary2 and just before
 it is taken up1 put it nearer the fire 
to brown it4 ,if it is to be frothed1   
baste and dredge it carefully with      
flour4 ,the common fault is that of     
using too much flour2 the meat should   
have a fine light varnish of froth1 not 
the appearance of being covered with a  
paste2 and those who are particular     
about the froth1 use butter instead of  
dripping4 ,when the roast is quite done1
 it is best to take it up directly1 as  
every moment beyond doing it enough does
 it an injury4 ,if it cannot be sent to 
table immediately1 which is most        
desirable1 it should be kept hot1 but so
 as to suffer the fumes to escape4 ,with
 respect to the time required for       
roasting1 the general rule of a quarter 
of an hour to a pound of meat1 is a     
pretty fair one1 but it will not do for 

all kinds of joints4 ,the use of a meat 
screen must also be considered1 as it   
tends materially to assist the          
operation1 by concentrating the heat1   
and excluding the cold drafts of air4   
,attention must be paid to the nature of
 the joint1 whether thick or thin1 the  
strength of the fire1 the nearness of   
the meat to it1 and the frequency with  
which it is basted4 ,the more it is     
basted the less time it will take1 as it
 keeps the meat soft and mellow on the  
outside1 and the fire acts upon it with 
greater force4 ,much will depend on the 
time the meat has been kept1 and on the 
temperature of the weather4 ,the same   
weight will be twenty minutes or half an
 hour longer in cold weather1 than it   
will be in warm weather2 and when the   
meat is fresh slain1 than when it has   
been kept till it is tender4 ,if meat   
get frozen1 it should be thawed by lying
 some time in cold water2 and then be   
well dried in a clean cloth1 before it  
is laid down to the fire4 ,a sirloin of 

,,beef1 weighing from twenty-five to    
thirty pounds1 will generally take four 
hours2 a part of it1 from twelve to     
fifteen pounds1 two hours and three     
quarters1 or three hours4 ,a piece of   
ribs of the same weight1 much the same  
time1 and a rump four hours4 ,a sheet of
 paper should be tied over the thin     
part1 or it will burn before the thick  
part is done enough4 ,a leg of ,,mutton1
 weighing eight or nine pounds1 will    
require two hours and a quarter2 a      
shoulder of seven pounds1 an hour and   
three quarters2 a chine of ten or eleven
 pounds1 two hours and a half2 a loin1  
rather more than an hour and a half2 a  
neck1 the same2 a breast1 an hour4 ,a   
haunch of mutton should be dressed like 
venison1 only in proportion as it may be
 less1 it must not roast quite so long4 
,a fillet of ,,veal1 from twelve to     
fourteen pounds weight1 requires three  
hours and twenty minutes4 ,this is      
usually stuffed1 either in the place of 
the bone1 when that is taken out1 or    

under the flap4 ,a loin takes two hours 
and a half1 a shoulder two hours and    
twenty minutes1 a neck nearly two hours1
 and a breast an hour and a half4 ,these
 directions suppose the joints to be of 
a common size4 ,if they are very thick1 
a little more time must be allowed4     
,when veal is quite small1 the time must
 be reduced accordingly4 ,a quarter of  
,,lamb1 of a moderate size1 will require
 two hours2 a leg1 an hour and forty    
minutes2 a shoulder1 an hour and twenty 
minutes2 a loin1 the same2 a neck1 an   
hour and ten minutes2 a breast1 three   
quarters of an hour2 and ribs1 an hour  
and a half4 ,a leg of ,,pork1 weighing  
seven pounds1 will require nearly two   
hours2 a loin of five pounds1 an hour   
and twenty minutes4 ,both these should  
be scored across in narrow stripes1     
before they are laid down to the fire4  
,a sparerib of eight or nine pounds1    
will take an hour and three quarters2 a 
griskin of six or seven pounds1 an hour 
and a quarter2 a chine1 if parted down  

the back-bone so as to have but one     
side1 two hours2 if not parted1 it will 
take four hours4--,the ,,bastings proper
 for roast meat1 are fresh butter1      
clarified suet1 salt and water1 yolks of
 eggs1 grated biscuit1 and orange juice4
 ,for mutton and lamb1 minced sweet     
herbs1 butter and claret2 and for roast 
pig1 melted butter and cream4 ,the      
,,dredgings1 are flour mixed with grated
 bread2 sweet herbs dried and powdered1 
and mixed with grated bread2 lemon peel 
dried and pounded1 or orange peel mixed 
with flour2 sugar finely powdered1 and  
mixed with pounded cinnamon1 and flour1 
or grated bread2 fennel seeds1          
corianders1 cinnamon1 sugar finely      
powdered1 and mixed with grated bread or
 flour2 sugar1 bread1 and salt mixed4   
,for young pigs1 grated bread or flour  
mixed with pounded nutmeg1 ginger1      
pepper1 sugar1 and yolks of eggs4       
,,roast ,,beef4 ,take care that your    
spit and dripping-pan be very clean2 and
 to prepare your fire according to the  

size of the joint you have to dress4 ,if
 it be a sirloin or chump1 butter a     
piece of writing paper1 and fasten it on
 to the back of your meat1 with small   
skewers1 and lay it down to a good clear
 fire1 at a proper distance4 ,as soon as
 your meat is warm1 dust on some flour1 
and baste it with butter2 then sprinkle 
some salt1 and at times baste with what 
drips from it4 ,about a quarter of an   
hour before you take it up1 remove the  
paper1 dust on a little flour1 and baste
 with a piece of butter1 that it may go 
to table with a good froth1 but not look
 greasy4 ,a piece of ten pounds requires
 about two hours and a half1 and others 
in proportion4 ,salad and vegetables are
 eaten with it1 also mustard and        
horseradish4   ,,roast ,,calf',s ,,head4
 ,wash the head very clean1 take out the
 brains1 and dry it well with a cloth4  
,make a seasoning of pepper1 salt1      
nutmeg1 and cloves2 add a slice of bacon
 finely minced1 and some grated bread4  
,strew the seasoning over the head1 roll

 it up1 skewer and tie it close with    
tape4 ,roast and baste it with butter4  
,make veal gravy thickened with butter  
rolled in flour1 and garnish the edge of
 the dish with fried brains4   ,,roast  
,,calf',s ,,liver4 ,cut a hole in the   
liver1 and stuff it with crumbs of      
bread1 mixed with chopped onions and    
herbs1 salt1 pepper1 butter1 and an egg4
 ,sew up the liver1 wrap it up in a veal
 caul1 and roast it4 ,serve it up with  
brown gravy1 and currant jelly4         
,,roast ,,cheese4 ,grate three ounces of
 fat ,cheshire cheese1 mix it with the  
yolks of two eggs1 four ounces of grated
 bread1 and three ounces of butter4     
,beat the whole well in a mortar1 with a
 dessert-spoonful of mustard1 and a     
little salt and pepper4 ,toast some     
bread1 cut it into proper pieces1 lay   
the above paste thick upon them1 and lay
 them into a ,dutch oven covered with a 
dish till they are hot through4 ,remove 
the dish1 to let the paste brown a      
little1 and serve it up as hot as       

possible1 immediately after dinner4     
,,roast ,,chickens4 ,being cleaned and  
trussed1 put them down to a good fire4  
,singe them1 dust them with flour1 and  
baste them well with butter4 ,make gravy
 of their necks and gizzards1 or of     
beef4 ,strain the gravy1 and pour it    
into the dish1 adding parsley and       
butter1 or egg sauce4   ,,roast         
,,collared ,,beef4 ,take out the inside 
meat from a sirloin of beef1 sprinkle it
 with vinegar1 and let it hang till the 
next day4 ,prepare a stuffing as for a  
hare1 put this at one end of the meat1  
roll the rest round it1 bind it very    
close1 and roast it gently for an hour  
and three quarters1 or a little more or 
less1 proportioned to the thickness4    
,serve it up with gravy the same as for 
hare1 and with currant jelly4   ,,roast 
,,collared ,,mutton4 ,if a loin of      
mutton has been collared1 take off the  
fat from the upper side1 and the meat   
from the under side4 ,bone the joint1   
season it with pepper and salt1 and some

 shalot or sweet herbs1 chopped very    
small4 ,let it be rolled up very tight1 
well tied round1 and roasted gently4    
,about an hour and a half will do it4   
,while this is roasting1 half boil the  
meat taken from the under side1 then    
mince it small1 put it into half a pint 
of gravy2 and against the time that the 
mutton is ready1 heat this and pour it  
into the dish when it is served up4     
,,roast ,,collared ,,pork4 ,when a neck 
of pork has been collared1 and is       
intended for roasting1 the bones must be
 taken out4 ,strew the inside with bread
 crumbs1 chopped sage1 a very little    
pounded allspice1 some pepper and salt1 
all mixed together4 ,roll it up very    
close1 bind it tight1 and roast it      
gently4 ,an hour and a half or little   
more1 according to the thickness1 will  
roast it enough4 ,a loin of pork with   
the fat and kidney taken out and boned1 
and a forehand of pork boned1 are very  
nice dressed in the same way4   ,,roast 
,,duck4 ,if two are dressed1 let one of 

them be unseasoned1 in order to suit the
 company4 ,stuff the other with sage and
 onion1 a dessert-spoonful of crumbs1 a 
bit of butter1 with pepper and salt4    
,serve them up with a fine gravy4       
,,roast ,,eel4 ,take a good large silver
 eel1 draw and skin it1 and cut it in   
pieces of four inches long4 ,spit them  
crossways on a small spit1 with bay     
leaves1 or large sage leaves between    
each piece4 ,when roasted1 serve up the 
fish with butter beaten with orange or  
lemon juice1 and some grated nutmeg4 ,or
 serve it with venison sauce1 and dredge
 it with pounded carraway seeds1        
cinnamon1 or grated bread4   ,,roast    
,,fowl4 ,a large barn-door fowl1 well   
hung1 should be stuffed in the crop with
 sausage meat4 ,the head should be      
turned under the wing1 as a turkey4     
,serve with gravy in the dish1 and bread
 sauce4 ,roast fowl in general may be   
garnished with sausages1 or scalded     
parsley4 ,egg sauce or bread sauce are  
equally proper4   ,,roast ,,goose4      

,after the fowl is picked1 the plugs of 
the feathers pulled out1 and the hairs  
carefully singed1 let it be well washed 
and dried4 ,put in a seasoning of shred 
onion and sage1 pepper and salt4 ,fasten
 it tight at the neck and rump1 and then
 roast it4 ,put it first at a distance  
from the fire1 and by degrees draw it   
nearer1 and baste it well4 ,a slip of   
paper should be skewered on the         
breast-bone2 when the breast is rising1 
take off the paper1 and be careful to   
serve it before the breast falls1 or it 
will be spoiled by coming flat to the   
table4 ,send up a good gravy in the     
dish1 with apple and gravy sauce4 ,for a
 green goose1 gooseberry sauce4         
,,roast ,,griskin4 ,put a piece of pork 
griskin into a stewpan1 with very little
 more water than will just cover it4    
,let it boil gradually1 and when it has 
fairly boiled up1 take it out4 ,rub it  
over with a piece of butter1 strew it   
with a little chopped sage and a few    
bread crumbs1 and roast it in a ,dutch  

oven4 ,it will require doing but a      
little while4   ,,roast ,,hare4 ,after  
it is skinned1 let it be extremely well 
washed1 and then soaked an hour or two  
in water4 ,if an old hare1 lard it1     
which will make it tender1 as also will 
letting it lie in vinegar4 ,but if put  
into vinegar1 it should be very         
carefully washed in water afterwards4   
,make a stuffing of the liver1 with an  
anchovy1 some fat bacon1 a little suet1 
all finely minced2 adding pepper1 salt1 
nutmeg1 a little onion1 some sweet      
herbs1 crumbs of bread1 and an egg to   
bind it all4 ,then put the stuffing1 a  
pretty large one1 into the belly of the 
hare1 and sew it up4 ,baste it well with
 milk till half done1 and afterwards    
with butter4 ,if the blood has settled  
in the neck1 soaking the part in warm   
water1 and putting it to the fire1 will 
remove it1 especially if the skin be    
nicked a little with a small knife to   
let it out4 ,the hare should be kept at 
a distance from the fire at first4      

,serve it up with a fine froth1 some    
melted butter1 currant-jelly sauce1 and 
a rich gravy in the dish4 ,the ears     
being reckoned a dainty1 should be      
nicely cleaned and singed4 ,for the     
manner of trussing a hare or rabbit1 see
 ,plate4   ,,roast ,,heart4 ,take some  
suet1 parsley1 and sweet marjoram1      
chopped fine4 ,add some bread crumbs1   
grated lemon peel1 pepper1 salt1        
mustard1 and an egg4 ,mix these into a  
paste1 and stuff the heart with it4     
,whether baked or roasted1 serve it up  
with gravy and melted butter4 ,baking is
 best1 if it be done carefully1 as it   
will be more regularly done than it can 
be by roasting4 ,calf's or bullock's    
heart are both dressed in the same way4 
,,roast ,,lamb4 ,lay the joint down to a
 good clear fire1 that will want little 
stirring2 then baste it with butter1 and
 dust on a little flour2 after that1    
baste it with what falls from it2 and a 
little before you take it up baste it   
again with butter1 and sprinkle on a    

little salt4   ,,roast ,,larks4 ,put a  
dozen larks on a skewer1 and tie both   
ends of the skewer to the spit4 ,dredge 
and baste them1 and let them roast ten  
minutes4 ,take the crumb of a penny     
loaf1 grate it1 and put it into a       
fryingpan1 with a little bit of butter4 
,shake it over a gentle fire till it    
becomes brown2 lay it between the birds 
on a dish1 and pour melted butter over  
it4   ,,roast ,,leg ,,of ,,pork4 ,choose
 a small leg of fine young pork1 cut a  
slit in the knuckle with a sharp knife1 
fill the space with chopped sage and    
onion1 mixed together with a little     
pepper and salt4 ,when half roasted1    
score the skin in slices1 but do not cut
 deeper than the outer rind4 ,eat it    
with potatoes and apple sauce4   ,,roast
 ,,lobster4 ,when the lobster is half   
boiled1 take it out of the water2 and   
while hot1 rub it with butter1 and lay  
it before the fire4 ,continue basting it
 with butter till it has a fine froth4  
,,roast ,,mutton ,,and ,,lamb4 ,these   

require to be well roasted1 before a    
quick clear fire4 ,a small fore quarter 
of lamb will take an hour and a half4   
,baste the joint as soon as it is laid  
down1 and sprinkle on a little salt4    
,when nearly done1 dredge it with flour4
 ,in dressing a loin or saddle of       
mutton1 the skin must be loosened1 and  
then skewered on2 but it should be      
removed before the meat is done1 and the
 joint basted and made to froth up4     
,when a fore quarter is sent to table1  
the shoulder may be taken off1 the ribs 
a little seasoned with pepper and salt1 
and a lemon squeezed over them4 ,serve  
up the joint with vegetables and mint   
sauce4 ,for a breast of mutton1 make a  
savoury forcemeat1 if the bones are     
taken out1 and wash it over with egg4   
,spread the forcemeat upon it1 roll it  
up1 bind it with packthread1 and serve  
it up with gravy sauce4 ,or roast it    
with the bones in1 without the          
forcemeat4   ,,roast ,,onions4 ,they    
should be roasted with all the skins on4

 ,they eat well alone1 with only salt   
and cold butter2 or with beet root1 or  
roast potatoes4   ,,roast ,,pheasants4  
,dust them with flour1 baste them often 
with butter1 and keep them at a good    
distance from the fire4 ,make the gravy 
of a scrag of mutton1 a tea-spoonful of 
lemon pickle1 a large spoonful of       
ketchup1 and the same of browning4      
,strain it1 and put a little of it into 
the dish4 ,serve them up with bread     
sauce in a basin1 and fix one of the    
principal feathers of the pheasant in   
its tail4 ,a good fire will roast them  
in half an hour4 ,guinea and pea fowls  
eat much like pheasants1 and are to be  
dressed in the same way4   ,,roast      
,,partridges4 ,partridges will take full
 twenty minutes4 ,before they are quite 
done1 dredge them with flour1 and baste 
them with fresh butter2 let them go to  
table with a fine froth1 and gravy sauce
 in the dish1 and bread sauce in a      
tureen4 ,the bread sauce should be made 
as follows4 ,take a good piece of stale 

bread1 and put it into a pint of water1 
with some whole pepper1 a blade of mace1
 and a bit of onion3 let it boil till   
the bread is soft2 then take out the    
spice and onion2 pour out the water1 and
 beat the bread with a spoon till it is 
like pap2 put in a good piece of butter1
 and a little salt2 set it over the fire
 for two or three minutes4   ,,roast    
,,pig4 ,a sucking pig for roasting1     
should be put into cold water for a few 
minutes1 as soon as it is killed4 ,then 
rub it over with a little rosin finely  
powdered1 and put it into a pail of     
scalding water half a minute4 ,take it  
out1 lay it on a table1 and pull off the
 hair as quickly as possible3 if any    
part does not come off1 put it in again4
 ,when quite clean from hair1 wash it   
well in warm water1 and then in two or  
three cold waters1 that no flavour of   
the rosin may remain4 ,take off all the 
feet at the first joint1 make a slit    
down the belly1 and take out the        
entrails3 put the liver1 heart1 and     

lights to the feet4 ,wash the pig well  
in cold water1 dry it thoroughly1 and   
fold it in a wet cloth to keep it from  
the air4 ,when thus scalded and prepared
 for roasting1 put into the belly a     
mixture of chopped sage1 bread crumbs1  
salt and pepper1 and sow it up4 ,lay it 
down to a brisk fire till thoroughly    
dry2 then have ready some butter in a   
dry cloth1 and rub the pig with it in   
every part4 ,dredge over it as much     
flour as will lie on1 and do not touch  
it again till it is ready for the table4
 ,then scrape off the flour very        
carefully with a blunt knife1 rub it    
well with the buttered cloth1 and take  
off the head while it is at the fire4   
,take out the brains1 and mix them with 
the gravy that comes from the pig4 ,the 
legs should be skewered back before     
roasting1 or the under part will not be 
crisp4 ,take it up when done1 and       
without drawing the spit1 cut it down   
the back and belly1 lay it into the     
dish1 mince the sage and bread very     

fine1 and mix them with a large quantity
 of good melted butter that has very    
little flour4 ,pour the sauce into the  
dish after the pig has been split down  
the back1 and garnish with the ears and 
the two jaws3 take off the upper part of
 the head down to the snout4 ,in        
,devonshire it is served up whole1 if   
very small2 the head only being cut off 
to garnish the dish4--,another way4     
,spit your pig1 and lay it down to a    
clear fire1 kept good at both ends3 put 
into the belly a few sage leaves1 a     
little pepper and salt1 a little crust  
of bread1 and a bit of butter1 then sew 
up the belly2 flour him all over very   
well1 and do so till the eyes begin to  
start4 ,when you find the skin is tight 
and crisp1 and the eyes are dropped1 put
 two plates into the dripping pan1 to   
save what gravy comes from him3 put a   
quarter of a pound of butter into a     
clean coarse cloth1 and rub all over    
him1 till the flour is clean taken off2 
then take it up into your dish1 take the

 sage1 c4 out of the belly1 and chop it 
small2 cut off the head1 open it1 and   
take out the brains1 which chop1 and put
 the sage and brains into half a pint of
 good gravy1 with a piece of butter     
rolled in flour2 then cut your pig down 
the back1 and lay him flat in the dish3 
cut off the two ears1 and lay one upon  
each shoulder2 take off the under jaw1  
cut it in two1 and lay one on each side2
 put the head between the shoulders1    
pour the gravy out of the plates into   
your sauce1 and then into the dish4     
,send it to table garnished with a      
lemon4   ,,roast ,,pigeons4 ,stuff them 
with parsley1 either cut or whole1 and  
put in a seasoning of pepper and salt4  
,serve with parsley and butter4 ,peas or
 asparagus should be dressed to eat with
 them4   ,,roast ,,pike4 ,clean the fish
 well1 and sew up in it the following   
stuffing4 ,grated bread crumbs1 sweet   
herbs and parsley chopped1 capers and   
anchovies1 pepper1 salt1 a little fresh 
butter1 and an egg4 ,turn it round with 

the tail in its mouth1 and roast it     
gently till it is done of a fine brown4 
,it may be baked1 if preferred4 ,serve  
it up with a good gravy sauce4   ,,roast
 ,,plovers4 ,green plovers should be    
roasted like woodcocks1 without drawing1
 and served on a toast4 ,grey plovers   
may either be roasted1 or stewed with   
gravy1 herbs1 and spice4   ,,roast      
,,pork4 ,pork requires more doing than  
any other meat2 and it is best to       
sprinkle it with a little salt the night
 before you use it1 and hang it up2 by  
that means it will take off the faint1  
sickly taste4 ,when you roast a chine of
 pork1 lay it down to a good fire1 and  
at a proper distance1 that it may be    
well soaked1 otherwise it eats greasy   
and disagreeable4 ,a spare-rib is to be 
roasted with a fire that is not too     
strong1 but clear2 when you lay it down1
 dust on some flour and baste it with   
butter3 a quarter of an hour before you 
take it up1 shred some sage small2 baste
 your pork2 strew on the sage2 dust on a

 little flour1 and sprinkle a little    
salt just before you take it up4 ,a loin
 must be cut on the skin in small       
streaks1 and then basted2 but put no    
flour on1 which would make the skin     
blister2 and see that it is jointed     
before you lay it down to the fire4 ,a  
leg of pork is often roasted with sage  
and onion shred fine1 with a little     
pepper and salt1 and stuffed at the     
knuckle1 with gravy in the dish2 but a  
leg of pork done in this manner1 parboil
 it first1 and take off the skin2 lay it
 down to a good clear fire2 baste it    
with butter1 then shred some sage fine1 
and mix it with pepper1 salt1 nutmeg1   
and bread crumbs2 strew this over it the
 time it is roasting2 baste it again    
with butter1 just before you take it up1
 that it may be of a fine brown1 and    
have a good froth2 send up some good    
gravy in the dish2 a griskin roasted in 
this manner eats finely4   ,,roast      
,,porker',s ,,head4 ,clean it well1 put 
bread and sage into it as for a young   

pig1 sew it up tight1 and put it on a   
hanging jack4 ,roast it in the same     
manner as a pig1 and serve it up the    
same4   ,,roast ,,potatoes4 ,half boil  
them first1 then take off the thin peel1
 and roast them of a beautiful brown4   
,,roast ,,pullet4 ,to roast a small hen 
turkey or a pullet with batter1 the bird
 must first be boned1 and filled with   
forcemeat or stuffing4 ,then paper it   
round1 and lay it down to roast4 ,when  
nearly half done1 drop off the paper1   
and baste the bird with a very smooth   
light batter4 ,when the first basting is
 dry1 baste it again1 and repeat this   
till the bird is nicely crusted over1   
and sufficiently done4 ,it will require 
ten minutes or a quarter of an hour     
longer roasting than a bird of the same 
size in the common way1 on account of   
its being stuffed with forcemeat4 ,serve
 it up with white gravy1 or mushroom    
sauce4   ,,roast ,,quails4 ,quails may  
be dressed and served up like woodcocks2
 or dressed with the insides stuffed    

with sweet herbs and beef suet chopped  
fine1 and mixed with a little spice4    
,they must roast rather a shorter time  
than woodcocks4   ,,roast ,,rump ,,of   
,,beef4 ,let it lie in salt for two     
days1 then wash it1 and soak it an hour 
in a quart of claret1 and a pint of     
elder vinegar4 ,baste it well with the  
liquor while roasting4 ,make a gravy of 
two beef palates cut thin and boiled1   
and thickened with burnt butter4 ,add to
 it mushrooms and oysters1 and serve it 
up hot4   ,,roast ,,sirloin4 ,when a    
sirloin of beef is about three parts    
roasted1 take out the meat from the     
under side1 and mince it nicely4 ,season
 it with pepper and salt1 and some      
shalot chopped very small4 ,by the time 
the beef is roasted1 heat this with     
gravy just sufficient to moisten it4    
,dish up the beef with the upper side   
downwards1 put the mince in the inside1 
and strew it with bread crumbs ready    
prepared4 ,brown them of a fine colour  
on a hot salamander over the fire1 and  

then serve up the beef with scraped     
horseradish laid round it4   ,,roast    
,,snipes4 ,snipes and land rails are    
dressed exactly in the same manner as   
woodcocks1 but only require a shorter   
time in roasting4   ,,roast ,,sturgeon4 
,put the fish on a lark spit1 then tie  
it on a large spit1 and baste it        
constantly with butter4 ,serve it with a
 good gravy1 an anchovy1 a squeeze of   
,seville orange or lemon1 and a glass of
 sherry4--,another way is1 to put into a
 stewpan a piece of butter rolled in    
flour1 with four cloves1 a bunch of     
sweet herbs1 two onions1 pepper and     
salt1 half a pint of water1 and a glass 
of vinegar4 ,stir it over the fire till 
hot1 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 it with sorrel and      
anchovy sauce4   ,,roast ,,sweetbreads4 
,parboil two large ones1 and then roast 
them in a ,dutch oven4 ,use gravy sauce1

 or plain butter1 with mushroom ketchup4
   ,,roast ,,tongue4 ,after well        
cleaning a neat's tongue1 salt it for   
three days with common salt and         
saltpetre4 ,this makes an excellent     
dish1 with the addition of a young      
udder1 having some fat to it1 and boiled
 till tolerably tender4 ,then tie the   
thick part of one to the thin part of   
the other1 and roast the tongue and     
udder together4 ,a few cloves should be 
stuck in the udder4 ,serve them with    
good gravy1 and currant-jelly sauce4    
,some people like neats' tongues cured  
with the root1 in which case they look  
much larger2 but otherwise the root must
 be cut off close to the gullet1 next to
 the tongue1 but without taking away the
 fat under the tongue4 ,the root must be
 soaked in salt and water1 and extremely
 well cleaned1 before it is dressed2 and
 the tongue should be laid in salt a day
 and a night before it is pickled4      
,,roast ,,turkey4 ,the sinews of the leg
 should be drawn1 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 or if sausages are to be  
served in the dish1 a bread stuffing4   
,as this makes a large addition to the  
size of the fowl1 observe that the heat 
of the fire is constantly to that part1 
for the breast is often not done enough4
 ,a little strip of paper should be put 
on the bone1 to prevent its being       
scorched while the other parts are      
roasting4 ,baste it well1 and froth it  
up4 ,serve with gravy in the dish1 and  
plenty of bread sauce in a sauce tureen4
 ,add a few crumbs and a beaten egg to  
the stuffing of sausage meat4 ,another  
way4 ,bone your turkey very nicely1     
leaving on the pinions1 rump1 and legs2 
then take the flesh of a nice fowl1 the 
same weight of bread grated1 and half a 
pound of beef suet1 nicely picked2 beat 
these in a marble mortar1 season with   
mace1 one clove1 pepper1 nutmeg1 salt   

beat fine1 a little lemon peel shred    
very small1 and the yolks of two eggs2  
mix all up together very well2 then fill
 all the parts that the bones came out  
of1 and raise the breast to the form it 
was before the bone was taken out2 sew  
up the skin of the back1 and skewer down
 the legs close as you do a chicken for 
roasting2 spit it and let it be nicely  
roasted3 send good gravy in the dish4   
,,roast ,,veal4 ,veal must be well done 
before a good fire4 ,cover the fat of   
the loin and fillet with paper4 ,stuff  
the fillet and shoulder in the following
 manner4 ,take a quarter of a pound of  
suet1 parsley1 and sweet herbs1 and chop
 them fine4 ,add grated bread1 lemon    
peel1 pepper1 salt1 nutmeg1 and an egg4 
,mix all well together1 and put the     
stuffing safely into the veal4 ,roast   
the breast with the caul on3 when nearly
 done1 take it off1 and baste and dredge
 the meat4 ,lay it in the dish1 pour a  
little melted butter over it1 and serve 
it up with salad1 boiled vegetables1 or 

stewed celery4   ,,roast ,,venison4     
,after a haunch of venison is spitted1  
take a piece of butter and rub all over 
the fat1 dust on a little flour1 and    
sprinkle a little salt3 then take a     
sheet of writing paper1 butter it well1 
and lay over the fat part2 put two      
sheets over that1 and tie the paper on  
with small twine3 keep it well basting1 
and let there be a good soaking fire4   
,if a large haunch1 it will take full   
three hours to do it4 ,five minutes     
before you send it to table take off the
 paper1 dust it over with a little      
flour1 and baste it with butter2 let it 
go up with a good froth2 put no gravy in
 the dish1 but send it in one boat2 and 
currant jelly melted1 in another2 or if 
you have no currant jelly1 boil half a  
pint of red wine with a quarter of a    
pound of lump sugar1 a stick of         
cinnamon1 and a piece of lemon peel in  
it1 to a syrup4 ,the neck and shoulder  
are dressed the same way2 and as to the 
time1 it depends entirely on the weight1

 and the goodness of your fire3 if you  
allow a quarter of an hour to each      
pound1 and the fire be tolerably kept   
up1 you cannot well err4 ,a breast of   
venison is excellent dressed in the     
following way3 flour it1 and fry it     
brown on both sides in fresh butter3    
keep it hot in a dish1 dust flour into  
the butter it was fried in1 till it is  
thick and brown4 ,keep it stirring that 
it may not burn2 pour in half a pint of 
red wine1 and a quarter of a pound of   
powdered sugar3 stir it and let it boil 
to a proper thickness4 ,squeeze in the  
juice of a lemon1 take off the scum very
 clean1 and pour it over your venison1  
then send it to table4   ,,roast        
,,wheat-,,ears4 ,these birds should be  
spitted sideways1 with a vine leaf      
between each4 ,baste them with butter1  
and cover them with bread crumbs while  
roasting4 ,ten or twelve minutes will do
 them4 ,serve them up with fried bread  
crumbs in the dish1 and gravy in a      
tureen4   ,,roast ,,wild ,,duck4 ,a wild

 duck or a widgeon will require twenty  
or twenty-five minutes roasting1        
according to the size4 ,a teal1 from    
fifteen to twenty minutes2 and other    
birds of this kind1 in proportion to    
their size1 a longer or a shorter time4 
,serve them up with gravy1 and lemons   
cut in quarters1 to be used at pleasure4
   ,,roast ,,woodcocks4 ,whether for    
woodcocks or snipes1 put a toast of fine
 bread under the birds while at the     
fire2 and as they are not to be drawn   
before they are spitted1 let the tail   
drop on the toast while roasting1 and   
baste them with butter4 ,when done1 lay 
the birds on the toast in a dish1 and   
send it warm to the table4 ,a woodcock  
takes twenty minutes roasting1 and a    
snipe fifteen4   ,,robert ,,sauce4 ,put 
an ounce of butter into a pint stewpan1 
and when melted1 add to it half an ounce
 of onion minced very fine4 ,turn it    
with a wooden spoon till it takes a     
light brown colour1 and then stir into  
it a table-spoonful of flour1 a         

table-spoonful of mushroom ketchup1 the 
like quantity of port wine1 half a pint 
of weak broth1 and half a tea-spoonful  
of pepper and salt mixed together4 ,give
 them a boil1 then add a tea-spoonful of
 mustard1 the juice of half a lemon1 and
 one or two tea-spoonfuls of vinegar1   
basil1 taragon1 or burnet vinegar4 ,this
 sauce is in high repute1 and is adapted
 for roast pork or roast goose4         
,,rolls4 ,warm an ounce of butter in    
half a pint of milk1 put to it a        
spoonful or more of small beer yeast1   
and a little salt4 ,mix in two pounds of
 flour1 let it rise an hour1 and knead  
it well4 ,make the paste into seven     
rolls1 and bake them in a quick oven4   
,if a little saffron1 boiled in half a  
tea-cupful of milk1 be added1 it will be
 a great improvement4   ,,rolled ,,beef4
 ,soak the inside of a large sirloin in 
a glass of port wine and a glass of     
vinegar mixed1 for eight and forty      
hours3 have ready a very fine stuffing1 
and bind it up tight4 ,roast it on a    

hanging spit1 baste it with a glass of  
port wine1 the same quantity of vinegar1
 and a tea-spoonful of pounded allspice4
 ,larding it improves the flavour and   
appearance3 serve it with a rich gravy  
in the dish1 with currant jelly and     
melted butter in tureens4 ,this article 
will be found very much to resemble a   
hare4   ,,rolled ,,breast ,,of ,,veal4  
,bone it1 take off the thick skin and   
gristle1 and beat the meat with a       
rolling-pin4 ,season it with herbs      
chopped very fine1 mixed with salt1     
pepper1 and mace4 ,roll the meat in some
 thick slices of fine ham1 or in two or 
three calves' tongues of a fine red1    
first boiled an hour or two and peeled4 
,bind the meat up tight in a cloth1 and 
tie it round with tape4 ,simmer it over 
the fire for some hours1 in a small     
quantity of water1 till it is quite     
tender4 ,lay it on the dresser with a   
board and weight upon it till quite     
cold4 ,then take off the tape1 and pour 
over it the liquor1 which must be boiled

 up twice a week1 or it will not keep4  
,pigs' or calves' feet boiled and taken 
from the bones1 may be put in or round  
the veal4 ,the different colours placed 
in layers look well when cut4 ,boiled   
yolks of eggs1 beet root1 grated ham1   
and chopped parsley1 may be laid in     
different parts to encrease the variety1
 and improve the general appearance4    
,,rolled ,,loin ,,of ,,mutton4 ,hang the
 joint up till tender1 and then bone it4
 ,lay on a seasoning of pepper1         
allspice1 mace1 nutmeg1 and a few       
cloves1 all in fine powder4 ,next day   
prepare a stuffing as for hare1 beat the
 meat with a rolling-pin1 cover it with 
the stuffing1 roll it up tight and tie  
it4 ,half bake it in a slow oven1 let it
 grow cold1 take off the fat1 and put   
the gravy into a stewpan4 ,flour the    
meat1 and put it in likewise4 ,stew it  
till almost ready1 and add a glass of   
port1 an anchovy1 some ketchup1 and a   
little lemon pickle4 ,serve it in the   
gravy1 and with jelly sauce4 ,a few     

mushrooms are a great improvement2 but  
if to eat like hare1 these must not be  
added1 nor the lemon pickle4   ,,rolled 
,,neck ,,of ,,pork4 ,bone it first1 then
 put over the inside a forcemeat of     
chopped sage1 a very few crumbs of      
bread1 salt1 pepper1 and two or three   
berries of allspice4 ,then roll the meat
 up very tight1 place it at a good      
distance from the fire1 and roast it    
slowly4   ,,rolled ,,steaks4 ,cut a     
large steak from a round of beef1 spread
 over it a forcemeat1 such as is made   
for veal1 roll it up like collared eel1 
and tie it up in a cloth4 ,boil it an   
hour and a half1 and when done enough1  
cut it into slices4 ,prepare a rich     
gravy1 a little thickened1 and pour over
 the steaks4   ,,roman ,,cement4 ,to    
make a mortar for outside plastering1 or
 brick-work1 or to line reservoirs1 so  
as no water can penetrate it1 mix       
together eighty-four pounds of drifted  
sand1 twelve pounds of unslaked lime1   
and four pounds of the poorest cheese   

grated through an iron grater4 ,when    
well mixed1 add enough hot water1 not   
boiling1 to make it into a proper       
consistence for plastering1 such a      
quantity of the above as is wanted4 ,it 
requires very good and quick working4   
,one hod of this mortar will go a great 
way1 as it is to be laid on in a thin   
smooth coat1 without the least space    
being left uncovered4 ,the wall or lath 
work should be first covered with common
 hair mortar well dried4 ,suffolk cheese
 will be found to make the best cement4 
,,rook ,,pie4 ,skin and draw some young 
rooks1 cut out the backbones1 and season
 with pepper and salt4 ,lay them in a   
dish with a little water1 strew some    
bits of butter over them1 cover the dish
 with a thick crust1 and bake it well4  
,,rose ,,water4 ,when the roses are full
 blown1 pick off the leaves carefully1  
and allow a peck of them to a quart of  
water4 ,put them in a cold still over a 
slow fire1 and distil it very gradually4
 ,bottle the water1 and cork it up in   

two or three days4   ,,rot ,,in ,,sheep4
 ,when sheep are newly brought in1 it   
will preserve their health to give them 
a table-spoonful of the juice of rue    
leaves1 mixed with a little salt4 ,if   
they are in danger of the rot1 this     
mixture may be repeated every week or   
oftener1 as the case requires4   ,,round
 ,,of ,,beef4 ,cut out the bone first1  
then skewer and tie up the beef to make 
it quite round4 ,salt it carefully1 and 
moisten it with the pickle for eight or 
ten days4 ,it may be stuffed with       
parsley1 if approved2 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 ,when dressed it should be       
carefully skimmed as soon as it boils1  
and afterwards kept boiling very gently4
   ,,rout ,,cakes4 ,to make rout        
drop-cakes1 mix two pounds of flour with
 one pound of butter1 one pound of      
sugar1 and one pound of currants1       
cleaned and dried4 ,moisten it into a   

stiff paste with two eggs1 a large      
spoonful of orange-flower water1 as much
 rose water1 sweet wine1 and brandy4    
,drop the paste on a tin plate floured1 
and a short time will bake them4        
,,royal ,,cakes4 ,put into a saucepan a 
quarter of a pint of water1 a piece of  
butter half the size of an egg1 two     
ounces of fine sugar1 a little grated   
lemon peel1 and a little salt4 ,when it 
has boiled about half a minute1 stir in 
by degrees four spoonfuls of flour1     
keeping it constantly stirring all the  
time1 till it becomes a smooth paste1   
pretty stiff1 and begins to adhere to   
the saucepan4 ,then take it off the     
fire1 and add three eggs well beaten1   
putting them in by degrees1 and stirring
 the paste all the time to prevent its  
being lumpy4 ,add a little orange-flower
 water1 and a few almonds pounded fine4 
,make it into little cakes1 and bake    
them upon a sheet of tin well buttered4 
,half an hour will bake them in a       
moderate oven4   ,,royal ,,punch4 ,take 

thirty ,seville oranges and thirty      
lemons1 quite sound1 and pare them very 
thin4 ,put the parings into an earthen  
pan1 with as much rum or brandy as will 
cover them4 ,cover up the pan1 and let  
them stand four days4 ,take ten gallons 
of water1 and twelve pounds of lump     
sugar1 and boil them4 ,when nearly cold1
 put in the whites of thirty eggs well  
beaten1 and stir it and boil it a       
quarter of an hour4 ,strain it through a
 hair sieve into an earthen pan1 and let
 it stand till next day4 ,then put it   
into a cask1 strain the spirit from the 
parings of the oranges and lemons1 and  
add as much more to it as will make it  
up five gallons4 ,put it into the cask  
with five quarts of ,seville orange     
juice and three quarts of lemon juice4  
,stir it all together with a cleft      
stick1 and repeat the same once a day   
for three successive days3 then stop it 
down close1 and in six weeks it will be 
fit to drink4   ,,ruffs ,,and ,,reeves4 
,these are to be trussed and skewered   

the same as snipes and quails4 ,place   
bars of bacon over them1 roast them in  
about ten minutes1 and serve with a good
 gravy in the dish4   ,,rump ,,of       
,,beef4 ,take a rump of beef1 or about  
eight pounds of the brisket1 and stew it
 till it is quite tender1 in as much    
water as will cover it4 ,when           
sufficiently done1 take out the bones1  
and skim off the fat very clean4 ,to a  
pint of the liquor1 add the third part  
of a pint of port wine1 a little walnut 
or mushroom ketchup1 and some salt4 ,tie
 up some whole white pepper and mace in 
a piece of muslin1 and stew all together
 for a short time4 ,have ready some     
carrots and turnips boiled tender and   
cut into squares1 strew them upon the   
beef1 putting a few into the dish4      
,truffles and morels may be added1 or   
artichoke bottoms4   ,,rump ,,soup4 ,two
 or three rumps of beef will make a     
stronger soup1 and of a far more        
nourishing quality1 than a larger       
quantity of meat without them4 ,it may  

be made like gravy soup1 and thickened  
and flavoured in any way that is most   
approved4   ,,rump ,,steaks4 ,the best  
steaks are those cut from the middle of 
a rump of beef1 that has been killed at 
least four days in moderate weather1 and
 much longer in cold weather1 when they 
can be cut about six inches long1 four  
inches wide1 and half an inch thick4 ,do
 not beat them1 unless you suspect they 
will not be tender4 ,take care to have a
 very clear brisk fire1 throw on it a   
little salt1 make the gridiron hot1 and 
set it slanting1 to prevent the fat from
 dropping into the fire1 and making a   
smoke4 ,it requires more practice and   
care than is generally supposed to do   
steaks to a nicety2 and for want of     
these little attentions1 this very      
common dish1 which every body is        
supposed capable of dressing1 seldom    
comes to table in perfection4 ,it may be
 underdone or thoroughly done1 as       
happens to be preferred4 ,it is usual to
 put a table-spoonful of ketchup into a 

dish before the fire1 with a little     
minced shalot4 ,in broiling1 turn the   
steak with a pair of meat tongs1 and it 
will be done in about ten or fifteen    
minutes4 ,rub a bit of butter over it1  
and send it up quite hot1 garnished with
 pickles1 and scraped horseradish4--,if 
onion gravy is to be added1 prepare it  
in the following manner4 ,peel and slice
 two large onions1 put them into a      
stewpan with two table-spoonfuls of     
water1 cover the stewpan close1 and set 
it on a slow fire till the water has    
boiled away1 and the onions have got a  
little browned4 ,then add half a pint of
 good broth1 or water with a large      
spoonful of ketchup1 and boil the onions
 till they are quite tender4 ,strain off
 the liquor1 and chop them very fine4   
,thicken the broth with butter rolled in
 flour1 and season it with mushroom     
ketchup1 pepper and salt4 ,put the onion
 into it1 let it boil gently for five   
minutes1 and pour it over the broiled   
steak4 ,good beef gravy1 instead of     

broth1 will make the sauce              
superlative4--,if a cold rump steak is  
to be warmed up1 lay it in a stewpan1   
with a large onion cut in quarters1 six 
berries of allspice1 and six of black   
pepper4 ,cover the steak with boiling   
water1 let it stew gently for an hour1  
thicken the liquor with butter rolled in
 flour1 shake it well over the fire for 
five minutes1 and it is ready4 ,lay the 
steaks and onion on a dish1 and pour the
 gravy over them through a sieve4       
,,rusks4 ,beat seven eggs well1 and mix 
them with half a pint of new milk1 in   
which four ounces of butter have been   
previously melted4 ,add a quarter of a  
pint of yeast1 and three ounces of      
sugar1 and put them by degrees into as  
much flour as will make a very light    
paste1 rather like a batter1 and let it 
rise before the fire half an hour4 ,then
 add some more flour1 to make it a      
little stiffer1 but not much4 ,work it  
well1 and divide it into small loaves1  
or cakes1 about five or six inches wide1

 and flatten them4 ,when baked and cold1
 slice them the thickness of rusks1 and 
put them into the oven to brown a       
little4 ,the cakes when first baked1 eat
 deliciously buttered for tea2 or made  
with carraways1 they eat well cold4     
,,russian ,,sauce4 ,to four spoonfuls of
 grated horseradish1 put two            
tea-spoonfuls of patent mustard1 a      
little salt1 one tea-spoonful of sugar1 
and a sufficient quantity of vinegar to 
cover the ingredients4 ,this sauce is   
used for cold meat1 but makes a good    
fish sauce1 with the addition of melted 
butter4   ,,rust4 ,to prevent iron and  
steel from rusting1 mix with fat oil    
varnish1 at least half1 or at most four 
fifths of its quantity of highly        
rectified spirits of turpentine4 ,this  
varnish must be lightly and evenly      
applied with a sponge2 after which the  
article is left to dry in some situation
 not exposed to dust4 ,articles thus    
varnished retain their metallic lustre1 
and do not contract any spots of rust4  

,this varnish may also be applied to    
copper1 of which it preserves the polish
 and heightens the colour4     ,s4      
,,sack ,,cream4 ,boil a pint of raw     
cream1 the yolk of an egg well beaten1  
two or three spoonfuls of white wine1   
sugar1 and lemon peel4 ,stir it over a  
gentle fire till it be as thick as rich 
cream1 and afterwards till it becomes   
cold4 ,then serve it in glasses1 with   
long pieces of dry toast4   ,,sack      
,,dumplins4 ,grate the crumb of two     
penny rolls1 add three quarters of a    
pound of suet cut small1 three quarters 
of a pound of currants washed clean1 a  
grated nutmeg1 a little sugar1 the yolks
 of eight eggs1 and two wine glasses of 
sack4 ,make the paste into dumplins of a
 moderate size1 tie them in cloths1 and 
boil them two hours4 ,melted butter for 
sauce1 with white wine and sugar4       
,,sack ,,mead4 ,to every gallon of water
 put four pounds of honey1 and boil it  
three quarters of an hour1 taking care  
to skim it4 ,to every gallon add an     

ounce of hops2 then boil it half an     
hour1 and let it stand till the next    
day4 ,put it into a cask1 and to        
thirteen gallons of the liquor add a    
quart of brandy4 ,stop it lightly till  
the fermentation is over1 and then bung 
it up close4 ,a large cask should be    
suffered to stand a year4   ,,sacks ,,of
 ,,corn4 ,seeds1 and various kinds of   
grain1 are liable to damage when kept in
 sacks or bins1 from the want of being  
sufficiently aired4 ,make a small wooden
 tube nearly the length of the sack1    
closed and pointed at one end1 and      
perforated with holes about an inch     
asunder1 nearly two thirds of its length
 from the point end4 ,then at the other 
end fasten a leather tube1 and thrust it
 into the corn to the bottom of the     
sack4 ,put the pipe of a pair of bellows
 into the leather tube1 and blow into   
it1 so that the air may be diffused     
among the corn throughout the holes of  
the wooden tube4 ,if corn be thus       
treated every other day after it is     

first put into sacks1 it will prevent   
the damp sweats which would otherwise   
injure it1 and it will afterwards keep  
sweet with very little airing4          
,,saddle ,,of ,,mutton4 ,when it has    
been well kept1 raise the skin1 and then
 skewer it on again4 ,take it off a     
quarter of an hour before serving1      
sprinkle on some salt1 baste and dredge 
it well with flour4 ,the rump should be 
split1 and skewered back on each side4  
,the joint may be cut large or small1   
according to the company3 the latter is 
the most elegant4 ,being broad1 it      
requires a high and strong fire4        
,,saffron ,,cake4 ,take a quarter of a  
peck of fine flour1 a pound and a half  
of fresh butter1 a quarter of an ounce  
of mace and cinnamon together1 beat     
fine1 and mix the spice in the flour4   
,set on a quart of milk to boil1 break  
the butter in1 and stir it till the milk
 boils2 take off all the butter1 and a  
little of the milk2 mix with the flour a
 pound of sugar beat fine1 a penny-worth

 of saffron made into a tincture2 take a
 pint of yeast that is not bitter1 and  
stir it well into the remainder of the  
milk2 beat up six eggs very well1 and   
put to the yeast and milk1 strain it to 
the flour1 with some rose-water1 and the
 tincture of saffron2 beat up all       
together with your hands lightly1 and   
put it into a hoop or pan well buttered4
 ,it will take an hour and a half in a  
quick oven4 ,you may make the tincture  
of saffron with the rose-water4   ,,sage
 is raised from seed1 or from slips4 ,to
 have it at hand for winter it is       
necessary to dry it2 and it ought to be 
cut for this purpose before it comes out
 into bloom1 as indeed is the case with 
all other herbs4   ,,sage ,,cheese4 ,to 
make this kind of cheese1 bruise the    
tops of young red sage in a mortar1 with
 some leaves of spinach1 and squeeze out
 the juice4 ,mix it with the rennet in  
the milk1 more or less1 according as the
 taste and colour may be preferred4     
,when the curd is come1 break it gently1

 and put it in with the skimmer1 till it
 is pressed two inches above one vat4   
,press it eight or ten hours1 salt and  
turn it every day4   ,,sago4 ,to prevent
 the earthy taste1 soak it an hour in   
cold water2 pour off the water1 and wash
 it well4 ,then add more1 and simmer it 
gently till the berries are clear1 with 
lemon peel and spice1 if approved4 ,add 
wine and sugar1 and boil all up         
together4--,if intended for the sick1 or
 those whom disease has left very       
feeble1 boil a teacupful of washed1 sago
 in a quart of water1 and a taste of    
lemon peel4 ,when thickened1 grate in   
some ginger1 and add half a pint of     
raisin wine1 some brown sugar1 and two  
spoonfuls of ,geneva3 boil all up       
together4   ,,sago ,,milk4 ,cleanse the 
sago as in the former article1 and boil 
it slowly in new milk4 ,it swells so    
much1 that a small quantity will be     
sufficient for a quart2 and when done1  
it will be diminished to about a pint4  
,it requires no sugar or flavouring4    

,,sago ,,pudding4 ,boil a pint and a    
half of new milk1 with four spoonfuls of
 sago nicely washed and picked2 then add
 lemon peel1 cinnamon1 and nutmeg4      
,sweeten the pudding1 mix in four eggs1 
put a paste round the dish1 and bake it 
slowly4   ,,sail ,,cloth4 ,the old mode 
of painting canvas was to wet it1 and   
prime it with ,spanish brown4 ,then to  
give it a second coat of a chocolate    
colour1 made by mixing ,spanish brown   
and black paint2 and lastly1 to finish  
it with black4 ,this was found to harden
 to such a degree as to crack1 and      
eventually to break1 the canvas1 and so 
to render it unserviceable in a short   
time4 ,the new method1 which is greatly 
superior1 is to grind ninety-six pounds 
of ,english ochre with boiled oil1 and  
to add sixteen pounds of black paint1   
which mixture forms an indifferent      
black4 ,a pound of yellow soap1         
dissolved in six pints of water over the
 fire1 is mixed while hot1 with the     
paint4 ,this composition is then laid   

upon the canvas1 without being wetted as
 formerly1 and as stiff as can          
conveniently be done with a brush1 so as
 to form a smooth surface4 ,two days    
afterwards1 a second coat of ochre and  
black is laid on1 with a very small     
portion of soap2 and allowing this coat 
an intermediate day for drying1 the     
canvas is then finished with black paint
 as usual4 ,three days being then       
allowed for it to dry and harden1 it    
does not stick together when taken down1
 and folded in cloths of sixty or       
seventy yards each4   ,,salad ,,mixture4
 ,salad herbs should be gathered in the 
morning1 as fresh as possible1 or they  
must be put into cold spring water for  
an hour4 ,carefully wash and pick them1 
trim off all the dry or cankered leaves1
 put them into a cullender to drain1 and
 swing them dry in a coarse clean       
napkin4 ,then pound together the yolks  
of two hard eggs1 an ounce of scraped   
horseradish1 half an ounce of salt1 a   
table-spoonful of made mustard1 four    

drams of minced shalots1 one dram of    
celery seed1 one dram of cress seed1 and
 half a dram of cayenne4 ,add by degrees
 a wine glass of salad oil1 three       
glasses of burnet1 and three of tarragon
 vinegar4 ,when thoroughly incorporated1
 set it over a very gentle fire1 and    
stir it with a wooden spoon till it has 
simmered to the consistence of cream4   
,then pass it through a tammis or fine  
sieve1 and add it to the salad4         
,,salad ,,sauce4 ,mix two yolks of eggs 
boiled hard1 as much grated ,parmesan   
cheese as will fill a dessert-spoon1 a  
little patent mustard1 a small spoonful 
of tarragon vinegar1 and a large one of 
ketchup4 ,stir them well together1 then 
put in four spoonfuls of salad oil1 and 
one spoonful of elder vinegar1 and beat 
them up very smooth4   ,,salads4 ,cold  
salads are proper to be eaten at all    
seasons of the year1 but are            
particularly to be recommended from the 
beginning of ,february to the end of    
,june4 ,they are in greater perfection1 

and consequently more powerful1 during  
this period1 than at any other1 in      
opening obstructions1 sweetening and    
purifying the blood4 ,the habit of      
eating salad herbs tends considerably to
 prevent that pernicious and almost     
general disease the scurvy1 and all     
windy humours which offend the stomach4 
,also from the middle of ,september till
 ,december1 and during the winter1 if   
the weather be mild and open1 all green 
herbs are wholesome1 and highly         
beneficial4 ,it is true that they have  
not so much vigour in the winter season1
 nor are they so medicinal as in the    
spring of the year2 yet those which     
continue fresh and green1 will retain a 
considerable portion of their natural   
qualities2 and being eaten as salads1   
with proper seasoning1 they will operate
 much in the same way as at other       
periods of the year4 ,it is a necessary 
consequence of cold weather1 that the   
heat of the body is driven more inward  
than in warm weather1 as the cold of the

 atmosphere repels it from the surface4 
,hence arises an appetite for strong and
 solid food1 and strong drinks1 which   
for want of temperance and care1 lays   
the foundation for diseases that        
commonly make their appearance in the   
summer following4 ,eating freely of     
salads and other vegetables in the      
winter1 will prevent in a great treasure
 these ill effects2 and if properly     
seasoned and prepared1 they will warm   
the stomach1 and be found exhilarating4 
,the effect produced is in unison with  
all the operations of the human         
constitution1 while the use of strong   
stimulants excites to unnatural action1 
which is soon succeeded by a cold and   
chilling languor4 ,green herbs in winter
 are much more beneficial than is       
generally imagined2 they are            
particularly salutary to aged persons1  
and such as are subject to stoppages1 or
 shortness of breath4 ,in this case1    
instead of an onion1 a clove of garlic  
may be put into the salad1 which is a   

preferable way of eating it4 ,this will 
open and warm the stomach1 and give a   
general glow to the whole system4--,the 
following are the principal herbs used  
as salads4 ,basil1 balm1 borage1 burnet1
 celery1 chervil1 colewort1 coriander1  
corn-salad1 cresses1 endive1 ,french    
fennel1 lettuce1 mint1 mustard1         
nasturtiums1 nettle-tops1 parsley1      
pennyroyal1 radishes1 rape1 sage1       
sorrel1 spinage1 tarragon1 and          
water-cresses4 ,onions1 both young and  
full grown1 shalots1 garlic1 and chives1
 are all used as seasoning to salads4   
,red beet-root1 boiled and cold1 is     
often sliced into them4 ,several of     
these herbs are very little in use as   
salads1 but there are none of them that 
may not be recommended as good for the  
purpose4 ,the usual salads are too much 
limited to what is specifically called  
small salading1 lettuce1 celery1 and    
endive4 ,these are all excellent in     
their kind1 but to prefer them to the   
exclusion of every thing else1 is a mere

 prejudice4 ,with a wish therefore to   
counteract it1 and to provide a larger  
assortment of wholesome salads1 the     
following particulars are given1 with   
directions for preparing several        
different dishes of this description4   
,in general it may be proper to observe1
 that salads of all kinds should be very
 fresh2 or if not immediately procured  
in this state1 they may be refreshed by 
being put into cold spring water4 ,they 
should be very carefully washed and     
picked1 and drained quite dry in a clean
 cloth4 ,in dressing lettuce1 or small  
herbs1 it is best to arrange them1      
properly picked and cut1 in the salad   
dish2 then to mix the sauce in something
 else1 and pour it to the salad down the
 side of the dish1 so as to let it run  
to the bottom1 and not to stir it up    
till used at table4 ,this preserves the 
crispness of the salad1 which is one of 
its principal delicacies4 ,with celery  
and endive the sauce should be poured   
upon them1 and the whole well stirred   

together to mix it equally4 ,lettuce1   
endive1 and celery1 may be eaten with   
salt only2 and if well chewed1 as all   
salads ought to be1 they often agree    
better than when mixed with seasonings4 
,if mustard in salad sauces occasion    
sickness1 or otherwise disagrees1       
cayenne pepper will often prove an      
excellent substitute4--,the following   
salads are remarkably wholesome1 and    
have a cooling and salutary effect upon 
the bowels4 #a4 ,take spinage1 parsley1 
sorrel1 lettuce1 and a few onions4 ,then
 add oil1 vinegar1 and salt1 to give it 
a high taste and relish1 but let the    
salt rather predominate above the other 
ingredients4 ,the wholesomest way of    
eating salads is with bread only1 in    
preference to bread and butter1 bread   
and cheese1 or meat and bread2 though   
any of these may be eaten with it1 when 
the salad is seasoned only with salt and
 vinegar4 ,it is not advisable to eat   
butter1 cheese1 or meat with salads1 or 
any thing in which there is a mixture of

 oil4 ,all fat substances are heavy of  
digestion1 and to mix such as disagree  
in their nature1 is to encrease this    
evil to a degree that the stomach can   
hardly overcome4 #b4 ,prepare some      
lettuce1 spinage tops1 pennyroyal1      
sorrel1 a few onions1 and some parsley4 
,then season them with oil1 vinegar1 and
 salt4 #c4 ,another salad may be made of
 lettuce1 sorrel1 spinage1 tops of mint1
 and onions1 seasoned as before4 #d4    
,take spinage1 lettuce1 tarragon1 and   
parsley1 with some leaves of balm4 ,or  
sorrel1 tarragon1 spinage1 lettuce1     
onions1 and parsley4 ,or tops of        
pennyroyal1 mint1 lettuce1 spinage1     
sorrel1 and parsley4 ,or lettuce1       
spinage1 onions1 pennyroyal1 balm1 and  
sorrel4 ,or sage1 lettuce1 spinage1     
sorrel1 onions1 and parsley2 seasoned   
with salt1 oil1 and vinegar4 #e4 ,make a
 salad of pennyroyal1 sage1 mint1 balm1 
a little lettuce1 and sorrel2 seasoned  
with oil1 vinegar1 and salt4 ,this is an
 excellent warming salad1 though the    

above are all of an exhilarating        
tendency4 #f4 ,mix some lettuce1 sorrel1
 endive1 celery1 spinage1 and onions1   
seasoned as above4 #g4 ,take the fresh  
tender leaves of cole wort1 or cabbage  
plants1 with lettuce1 sorrel1 parsley1  
tarragon1 nettle tops1 mint1 and        
pennyroyal2 and season them with salt1  
oil1 and vinegar4 ,if highly seasoned1  
this is a very warm and relishing salad4
 #h4 ,for winter salad1 take some tender
 plants of colewort1 sorrel1 lettuce1   
endive1 celery1 parsley1 and sliced     
onions2 and season them as before4 #i4  
,another winter salad may be made of    
lettuce1 spinage1 endive1 celery1 and   
half a clove of garlic4 ,season it well 
with oil1 vinegar1 and salt4 ,this salad
 is very warming and wholesome4 ,all    
these aromatic herbs are particularly   
proper for phlegmatic and weakly        
persons1 as they have the property of   
warming the stomach1 and improving the  
blood4 ,to supply the want of oil in    
salads1 make some thick melted butter1  

and use it in the same proportion as    
oil4 ,some sweet thick cream is a still 
better substitute1 and will do as well  
as oil1 especially as some persons have 
an aversion to oil4 ,cream also looks   
well in salads4 ,a good salad sauce may 
be made of two yolks of eggs boiled     
hard1 mixed with a spoonful of ,parmesan
 cheese grated1 a little patent mustard1
 a spoonful of tarragon vinegar1 and a  
larger one of ketchup4 ,when stirred    
well together1 add four spoonfuls of    
salad oil1 and one of elder vinegar1 and
 beat them up very smooth4 ,it is very  
common in ,france1 amongst all classes  
of people1 to dress cauliflowers and    
,french beans to eat cold1 as salads1   
with a sauce of oil1 vinegar1 salt1 and 
pepper4 ,in some parts of ,france1 raw  
salads1 composed entirely of herbs      
growing wild in the fields1 are in      
frequent use2 and for distinction sake1 
are called rural salads4 ,the ,english1 
who are not so fond of pungent flavours1
 are in the habit of substituting sugar 

instead of pepper and salt1 where oil is
 not used1 in order to soften the       
asperity of the vinegar4   ,,salmagundy4
 ,this is a beautiful small dish1 if in 
a nice shape1 and the colours of the    
ingredients be properly varied4 ,for    
this purpose chop separately the white  
part of cold chicken or veal1 yolks of  
eggs boiled hard1 the whites of eggs1   
beet root1 parsley1 half a dozen        
anchovies1 red pickled cabbage1 ham and 
grated tongue1 or any thing well        
flavoured and of a good colour4 ,some   
people like a small proportion of onion1
 but it may be better omitted4 ,a       
saucer1 large teacup1 or any other base1
 must be put into a small dish2 then    
make rows round it wide at the bottom1  
and growing smaller towards the top1    
choosing such ingredients for each row  
as will most vary the colours4 ,at the  
top1 a little sprig of curled parsley   
may be stuck in2 or without any thing on
 the dish1 the salmagundy may be laid in
 rows1 or put into the half-whites of   

eggs1 which may be made to stand upright
 by cutting off a little bit at the     
round end4 ,in the latter case1 each    
half egg receives but one ingredient4   
,curled butter and parsley may be put as
 garnish between4   ,,salmon4 ,if fresh 
and good1 the flesh will be of a fine   
red1 the gills particularly2 the scales 
very bright1 and the whole fish stiff4  
,when just killed there is a whiteness  
between the flakes1 which gives great   
firmness2 by keeping1 this melts down1  
and the fish is more rich4 ,the ,thames 
salmon bears the highest price2 that    
caught in the ,severn is next in        
goodness1 and by some it is preferred4  
,those with small heads1 and thick in   
the neck1 are best4   ,,salmon ,,au     
,,court-,,bouillon4 ,scale and clean a  
fresh salmon very well1 score the sides 
deep1 to take the seasoning2 take of    
mace and cloves1 and white pepper1 a    
quarter of an ounce each1 a small       
nutmeg1 and an ounce of salt2 beat these
 very fine in a mortar2 cut a little    

lemon peel fine1 and shred some parsley1
 mix all together1 and season the fish  
inside and out2 then work up near a     
pound of butter in flour1 and fill up   
the notches2 the rest put into the belly
 of the fish2 lay it in a clean cloth or
 napkin1 roll it up1 and bind it round  
with packthread1 lay it into a          
fish-kettle1 and put to it as much white
 wine vinegar1 and water in an equal    
quantity1 as will be sufficient to boil 
it in4 ,set it over a good charcoal     
fire1 and when you think it is enough1  
draw it off your stove1 so that it may  
but just simmer4 ,fold a clean napkin   
the length of your dish the fish is to  
go up in2 take up the fish1 unbind it1  
and lay it on the napkin4 ,garnish your 
dish with picked raw parsley1 and       
horseradish4 ,send plain butter in a    
bason1 and shalots chopped fine1 and    
simmered in vinegar in a boat4          
,,salmon ,a ,,la ,,braise4 ,clean a     
middling salmon1 take the flesh of a    
tench1 or a large eel1 and chop it very 

fine1 with two anchovies1 a little lemon
 peel shred1 pepper1 salt1 nutmeg1 and a
 little thyme and parsley2 mix all      
together with a good piece of butter1   
put into the belly of the fish1 and sew 
it up2 put it into an oval stew-pan that
 will just hold it2 brown about half a  
pound of fresh butter1 and put to it a  
pint of fish broth1 and a pint and a    
half of white wine2 pour this over your 
fish2 if it does not cover it1 add some 
more wine and broth2 put in a bundle of 
sweet herbs1 and an onion1 a little     
mace1 two or three cloves1 and some     
whole pepper tied up in a piece of      
muslin3 cover it close1 and let it stew 
gently over a slow fire4 ,before it is  
quite done1 take out your onion1 herbs1 
and spice2 then put in some mushrooms1  
truffles1 and morels1 cut in pieces2 let
 them stew all together1 till the salmon
 is enough2 take it up carefully1 take  
off all the scum1 and pour your sauce   
over4 ,garnish with horseradish1        
barberries1 and lemon4 ,either of these 

is a fine dish for a first course4      
,,salmon ,,pie4 ,make puff paste1 and   
lay over your dish2 clean and scale a   
middling piece of salmon2 cut it into   
three or four pieces1 according to the  
size of your dish1 and season it pretty 
high with mace1 cloves1 pepper1 and     
salt2 put some butter at the bottom1 and
 lay in the salmon2 take the meat of a  
lobster cut small1 and bruise the body  
with an anchovy2 melt as much butter as 
you think proper1 stir the lobster into 
it1 with a glass of white wine1 and a   
little nutmeg2 pour this over the       
salmon1 lay on the top crust1 and let it
 be well baked4   ,,saloop4 ,boil       
together a little water1 wine1 lemon    
peel1 and sugar4 ,mix in a small        
quantity of saloop powder1 previously   
rubbed smooth with a little cold water4 
,stir it all together1 and boil it a few
 minutes4   ,,salt4 ,the properties of  
common salt are such as to render it an 
article of the greatest importance in   
the preparation of food1 and in the     

preservation of health4 ,if salt be     
withheld for any length of time1        
diseases of the stomach become general1 
and worms are gendered in the bowels1   
which are removed with great difficulty4
 ,in ,ireland1 salt is a well-known     
common remedy for bots in the horse2 and
 among the poor people1 a dose of common
 salt is esteemed a sufficient cure for 
the worms4 ,it is supposed by some      
medical men1 that salt furnishes soda to
 be mixed with the bile3 without this   
necessary addition1 the bile would be   
deprived of the qualities necessary to  
assist in the operation of digestion4   
,one of the greatest grievances of which
 the poor man can complain is the want  
of salt4 ,many of the insurrections and 
commotions among the ,hindoos1 have been
 occasioned by the cruel and unjust     
monopolies of certain unworthy servants 
of the ,east ,india ,company1 who to    
aggrandize their own fortunes have      
oftentimes bought up1 on speculation1   
all the salt in the different ports and 

markets1 and thus have deprived the     
ingenious but wretched natives of their 
only remaining comfort1 salt being the  
only addition they are usually enabled  
to make to their poor pittance of rice4 
,many of the poor in ,england1          
previously to the late reduction        
especially1 have loudly lamented the    
high price of salt1 which thousands are 
in the habit of using as the only       
seasoning to their meal of potatoes4    
,salt is also of the greatest use in    
agriculture4 ,from one to two bushels   
makes fine manure for an acre of land1  
varied according to the quality of the  
soil4 ,this answers better than almost  
any other compost4 ,the ,chinese have   
for ages been accustomed to manure their
 fields by sprinkling them with sea     
water4 ,the ,persians sprinkle the      
timber of their buildings with salt1 to 
prevent them from rotting4 ,it is used  
in ,abyssinia instead of money1 where it
 passes from hand to hand1 under the    
shape of a brick1 worth about eighteen  

pence4 ,in feeding of cattle1 it is also
 found to be highly beneficial4 ,a      
nobleman who purchased two hundred      
,merino sheep in ,spain1 attributes the 
health of his flock principally to the  
constant use of salt4 ,these sheep      
having been accustomed to that article  
in their native land1 it was thought    
necessary to supply them with it1       
especially in this damp climate1 and in 
the rich pastures of some parts of this 
country4 ,a ton of salt is used annually
 for every thousand sheep3 a handful is 
put in the morning on a flat stone or   
slate1 ten of which1 set a few yards    
apart1 are sufficient for a hundred     
sheep4 ,this quantity is given twice a  
week4 ,out of a flock of nearly a       
thousand1 there were not ten old sheep  
that did not readily take it1 and not a 
single lamb which did not consume it    
greedily4 ,salt is likewise a preventive
 of disorders in stock fed with rank    
green food1 as clover or turnips1 and it
 is deemed a specific for the rot4      

,horses and horned cattle are also very 
fond of salt3 the cow gives more milk1  
and richer in quality1 when salt is     
mixed with her food4 ,the wild beasts of
 the ,american forests leave their      
haunts at certain seasons1 and travel in
 company to various places where salt is
 to be found4 ,there they lick the      
ground on which the salt lies1 or which 
is strongly impregnated by it4 ,cattle  
fed on grass which grows on the sea     
shore1 are always fatter and in better  
condition1 than those which graze on in 
land-pastures4 ,considering its various 
uses in agriculture1 as an article of   
food1 and as a preservative from        
putrefaction1 salt may be pronounced one
 of the most generally useful and       
necessary of all the minerals2 and it is
 truly lamentable1 that in almost all   
ages and countries1 particularly in     
those where despotism prevails1 this    
should be one of those necessaries of   
life1 on which the most heavy taxes are 
imposed4 ,bay salt is a kind of brownish

 impure salt1 obtained in ,france1      
,italy1 and other countries1 by         
evaporating sea water in pits4 ,the     
principal part of bay salt sold in this 
country is however of home manufacture1 
being a coarse grained chrystalized     
salt1 made dirty by powdered ,turkey    
umber1 or some such colouring material1 
to give it the appearance of a foreign  
article4 ,the only utility which this   
salt appears to possess1 beyond that of 
the common fine-grained salt usually    
found in the shops1 is that it dissolves
 more slowly by moisture1 and therefore 
is better calculated for salting of     
fish1 and other animal substances1 which
 cannot be wholly covered with brine4   
,basket salt is made from the water of  
the salt springs in ,cheshire and other 
places4 ,it differs from the common     
brine salt in the fineness of the grain1
 as well as on account of its whiteness 
and purity4 ,it is principally used at  
table4   ,,salt ,,beef4 ,great attention
 is requisite in salting meat2 and in   

the country1 where large quantities are 
often cured1 this is of particular      
importance4 ,beef and pork should be    
well sprinkled1 and a few hours         
afterwards hung to drain1 before it is  
rubbed with the salt4 ,this method1 by  
cleansing the meat from the blood1      
serves to keep it from tasting strong4  
,it should be turned every day2 and if  
wanted soon1 it should be rubbed daily4 
,a salting tub or lead may be used1 and 
a cover to fit close4 ,those who use a  
good deal of salt meat will find it     
answer well to boil up the pickle1 and  
skim it clean2 and when cold1 pour it   
over meat that has been sprinkled and   
drained4--,to salt beef red1 which is   
extremely good to eat fresh from the    
pickle1 or to hang to dry1 choose a     
piece of the flank1 or any part that has
 but little bone4 ,sprinkle it1 and let 
it drain a day4 ,then rub it with common
 salt1 bay salt1 and a small proportion 
of saltpetre1 all in fine powder4 ,a few
 grains of cochineal may be added4 ,rub 

the pickle into the meat every day for a
 week1 and afterwards turning it only   
will be sufficient4 ,it will be         
excellent in about eight days2 and in   
sixteen days it may be drained from the 
pickle4 ,smoke it at the mouth of the   
oven1 when heated with wood1 or send it 
to the baker's2 a few days will be      
sufficient to smoke it4 ,a little of the
 coarsest sugar added to the salt1 will 
be an improvement4 ,red beef boiled     
tender1 eats well with greens or        
carrots4 ,if it is to be grated as      
,dutch beef1 then cut a lean bit1 boil  
it extremely tender1 and put it hot     
under a press4 ,when cold fold it in a  
sheet of paper1 and it will keep in a   
dry place two or three months1 ready for
 serving on bread and butter4--,if a    
piece of beef is to be prepared for     
eating immediately1 it should not weigh 
more than five or six pounds4 ,salt it  
thoroughly before it is to be put into  
the pot1 take a coarse cloth1 flour it  
well1 put the meat into it1 and fold it 

up close4 ,put it into a pot of boiling 
water1 and boil it as another piece of  
salt meat of the same size1 and it will 
be as salt as if it had been in pickle  
four or five days4   ,,salt ,,cod4 ,soak
 and clean the piece intended to be     
dressed1 and lay it all night in water1 
with a glass of vinegar4 ,boil it       
enough1 then break it into flakes on the
 dish2 pour over it parsnips boiled1    
beaten in a mortar1 and boiled up with  
cream4 ,add to it a large piece of      
butter1 rubbed in a little flour4 ,egg  
sauce may be sent up instead1 or the    
parsnip root whole4 ,the fish may also  
be boiled without flaking1 and served   
with either of the sauces as above4     
,,salt ,,fish4 ,backlio1 old ling1 and  
tusk1 are reckoned the best salt fish4  
,old ling and backlio1 must be laid in  
water for ten or twelve hours1 then     
taken out1 and scaled very clean2 wash  
the fish1 and let it lay out of water   
till you want to use it2 if it is the   
next day1 it will be the better4 ,when  

you dress it1 put it into cold water1   
and let it do as gently as possible2 let
 it be boiled so tender1 that you may   
put a fork into any part of it without  
sticking1 then it is enough4 ,lay a     
clean napkin over your dish1 take up the
 fish1 lay it upon the napkin1 and throw
 the corners over each other4 ,send it  
to table with egg sauce in a basin1     
parsnips sliced1 and butter and mustard 
in a boat4   ,,salt ,,fish ,,with       
,,cream4 ,soak and boil some good barrel
 cod1 till about three parts done4      
,divide it into flakes1 put them into a 
saucepan with some cream1 a little      
pepper1 and a handful of parsley scalded
 and chopped4 ,stew it gently till      
tender1 thicken the sauce with two or   
three yolks of eggs1 and serve it up4   
,,salt ,,fish ,,pie4 ,boil a side of    
salt fish as you would for eating2 cut a
 square bit out of the middle1 about the
 bigness of your hand2 take the skin off
 the other1 and take out all the bones2 
mince this very small with six eggs     

boiled hard2 season it with pepper1     
nutmeg1 and beaten mace1 then slice the 
crumb of ,french rolls thin into a pan1 
pour over it a quart of boiling milk1   
and let it stand to soak2 in the mean   
time1 make a good puff paste1 and sheet 
the dish all over2 have in readiness the
 quantity of two spoonfuls of parsley   
shred very fine1 beat the bread well    
together1 then put in the fish and eggs1
 and chopped parsley2 stir all well     
together2 melt about three quarters of a
 pound of butter1 and stir it into the  
ingredients1 with a gill of ,mountain2  
pour this into the dish1 lay the square 
piece of fish in the middle2 lay on the 
lid1 and bake it an hour1 or a little   
more4--,you may make ling1 or stock-fish
 pie in this manner2 but you are to     
observe1 that all the skin is to be     
taken off1 and not to put a piece whole 
into the pie1 according to this receipt2
 but mince all the fish with the yolks  
of hard eggs1 leaving out the whites1   
and adding a large spoonful of made     

mustard when you stir the ingredients   
together1 before you put them into the  
pie4   ,,salt ,,pork4 ,to a hundred     
weight of pork or beef1 take ten pounds 
of common salt1 and half a pound of     
saltpetre4 ,let the meat be well cleaned
 from those particles of blood which    
hang about it when cut into four pound  
pieces3 this is best done by washing it 
in salt and water1 or brine that has    
been used1 provided it be sweet4 ,lay   
the meat in rows1 and rub the upper side
 moderately with salt2 then place       
another layer of meat1 and repeat the   
operation as on the first layer4 ,in    
this manner continue the same proportion
 of salt and saltpetre1 till the whole  
quantity is heaped up in a tub1 or some 
other vessel1 not of lead1 in order to  
preserve the pickle from issuing from   
it4 ,in this state it must remain for   
three days1 then turn it into another   
tub1 sprinkling it with salt in the act 
of turning the meat4 ,when all is turned
 and salted1 let the pickle procured by 

the first salting1 be slowly poured     
about the meat4 ,in this state let it   
remain for a week1 and it will be       
excellent for home use4 ,if wanted for  
exportation1 pack it in this state into 
casks4 ,but as the greatest care is     
required for its preservation1 when sent
 abroad1 a layer of salt must first be  
put into the barrel1 and then a layer of
 meat1 till the cask is full1 taking    
care to use the hand only in packing in 
the pieces4 ,when the barrel is headed1 
the pickle must be filtered through a   
coarse cloth2 and when perfectly fine1  
fill up the cask with the pickle to the 
bung hole4 ,let it remain in this state 
till the next day1 in order to ascertain
 whether the cask be quite tight1 and   
then bung it up4 ,beef or pork cured in 
this manner will not fail to keep any   
reasonable length of time4 ,the too     
great rubbing of meat will not keep it  
the better1 it frequently retards the   
operation of the salt by filling the    
outward pores of the meat only to the   

destruction of the middle of the piece1 
which frequently perishes4   ,,salting  
,,of ,,butter4 ,after the butter is well
 worked up and cleared from the milk1 it
 is ready for salting4 ,the tub in which
 it is to be preserved being perfectly  
clean1 should be rubbed in the whole    
inside with common salt2 and a little   
melted butter should be poured into the 
cavity between the bottom and the sides1
 before the butter is put in4 ,although 
common salt is generally employed on    
this occasion1 yet the following        
composition not only preserves the      
butter more effectually from taint1 but 
also makes it look better1 taste        
sweeter1 richer1 and more marrowy1 than 
if it had been cured with common salt   
only4 ,take of best common salt two     
parts1 saltpetre one part1 lump sugar   
one part1 and beat them up together in a
 mortar1 so that they may be completely 
blended4 ,to every pound of butter1 add 
one ounce of this composition3 mix it   
well in the mass1 and close it up for   

use4 ,butter prepared in this manner    
will keep good for three years1 and     
cannot be distinguished from that which 
is recently salted2 but it does not     
taste well till it has stood a fortnight
 or three weeks4 ,to preserve butter for
 winter use1 take some that is fresh and
 good in the month of ,august or        
,september1 and put it into an unglazed 
jar1 in layers about two inches thick1  
till the jar is full1 within three      
inches of the top4 ,make a strong brine 
of salt and water1 boil and skim it2 and
 when it is quite cold1 pour a          
sufficient quantity over the butter1 so 
that the brine may be an inch deep4 ,tie
 paper over it1 and set it in a cool    
place4 ,when wanted for use1 cut it no  
deeper than the first layer till that is
 all used4 ,then cut the second in the  
same manner1 and so on to the bottom of 
the tub or jar4 ,by this means there    
will be no more than a part of one layer
 that is not covered with the brine4 ,to
 make it eat like fresh butter1 dip each

 piece into water when it is cut out of 
the jar2 or work it over again in fresh 
buttermilk or milk1 and make it into    
shapes like fresh butter4 ,it will eat  
much better with toast1 than most of the
 fresh butter that is made in winter4   
,it is a false idea1 that butter1 to be 
preserved for winter use1 requires a    
greater quantity of salt3 experience has
 proved the contrary4 ,butter salted in 
the common way1 and put in pots with    
brine over the top1 retains its flavour1
 and is better preserved than by an     
additional quantity of salt4 ,one more  
observation on the preservation of      
butter is necessary4 ,it is universally 
allowed that cleanliness is             
indispensible1 but it is not generally  
suspected1 that butter from being made  
in vessels or troughs lined with lead1  
or in glazed earthenware pans1 which    
glaze is principally composed of lead1  
is too apt to be contaminated by        
particles of that deleterious metal4 ,if
 the butter is in the least degree      

rancid1 this can hardly fail to take    
place1 and it cannot be doubted1 that   
during the decomposition of the salts1  
the glazing is acted on4 ,it is better  
therefore to use tinned vessels for     
mixing the preservative with the butter1
 and to pack it either in wooden        
vessels1 or in jars of the ,vauxhall    
ware1 which being vitrified throughout1 
do not require an inside glazing4       
,,samphire4 ,this should be boiled in   
plenty of water1 with a good deal of    
salt in it4 ,put it in when the water   
boils1 and let it boil till quite       
tender4 ,serve it up with melted butter4
   ,,sandwiches4 ,properly prepared1    
these form an elegant and convenient    
luncheon2 but they have got much out of 
fashion1 from the bad manner in which   
they are commonly made4 ,they have      
consisted of any offal or odd ends1 that
 cannot be sent to table in any other   
form1 merely laid between slices of     
bread and butter4 ,whatever kind of meat
 is used however1 it must be carefully  

trimmed from every bit of skin and      
gristle1 and nothing introduced but what
 is relishing and acceptable4           
,sandwiches may be made of any of the   
following materials4 ,cold meat1        
poultry1 potted meat1 potted shrimps or 
lobsters1 potted cheese2 grated ham1    
beef1 or tongue2 anchovy1 sausages1 cold
 pork2 hard eggs1 pounded with a little 
butter and cheese2 forcemeats1 and curry
 powder4 ,mustard1 pepper1 and salt1 are
 to be added1 as occasion requires4     
,,savoury ,,beef4 ,the tongue side of a 
round of beef is best adapted for the   
purpose2 and if it weighs about fifteen 
pounds1 let it hang two or three days4  
,then take three ounces of saltpetre1   
one ounce of coarse sugar1 a quarter of 
an ounce of black pepper1 some minced   
herbs1 and three quarters of a pound of 
salt4 ,incorporate these ingredients by 
pounding them together in a mortar2 and 
if approved1 add a quarter of an ounce  
of ginger4 ,take out the bone1 and rub  
the meat well with the above mixture1   

turning it and rubbing it every day for 
a fortnight4 ,when it is to be dressed1 
put it into a pan with a quart of water4
 ,cover the meat with about three pounds
 of mutton suet chopped1 and an onion or
 two minced small4 ,put the whole into a
 pan1 cover it with a flour crust1 and  
bake it in a moderate oven for six      
hours4 ,instead of baking it may be     
covered with water1 and stewed very     
gently for about five hours2 and when   
sent to table1 cover the top of it with 
finely chopped parsley4 ,the gravy will 
be excellent for sauce or soup1 or      
making of soy1 or browning2 and being   
impregnated with salt1 it will keep     
several days4 ,that the suet may not be 
wasted1 when the dish comes from the    
oven1 take out the beef1 and strain the 
contents of the pan through a sieve4    
,clarify the fat when cold1 and it will 
do for frying4 ,the meat should not be  
cut till it is cold1 and then with a    
sharp knife to prevent waste1 and keep  
it smooth and even4 ,this is a most     

excellent way of preparing savoury beef 
for sandwiches1 and for other elegant   
and economical purposes4   ,,savoury    
,,jelly4 ,if to put over cold pies1 make
 it of a small bare knuckle of veal1 or 
of a scrag of mutton4 ,if the pie be of 
fowl or rabbit1 the carcases1 necks1 and
 heads1 added to any piece of meat1 will
 be sufficient1 observing to give it a  
consistence by adding cow heel1 or      
shanks of mutton4 ,put the meat into a  
stewpan that shuts very close1 adding a 
slice of lean ham or bacon1 a faggot of 
different herbs1 two blades of mace1 an 
onion or two1 a small bit of lemon peel1
 a tea-spoonful of ,jamaica pepper      
bruised1 and the same of whole pepper1  
with three pints of water4 ,as soon as  
it boils skim it well1 let it simmer    
very slowly till it is quite strong1 and
 then strain it4 ,when cold take off the
 fat with a spoon first1 and then1 to   
remove every particle of grease1 lay on 
it a clean piece of blotting paper4 ,if 
not clear1 after being cold1 boil it a  

few minutes with the whites of two eggs1
 but do not add the sediment4 ,pour it  
through a clean sieve1 with a napkin in 
it1 which has been dipped in boiling    
water1 to prevent waste4   ,,savoury    
,,pies4 ,few articles of cookery are    
more generally approved than relishing  
pies1 if properly made2 and there are   
various things adapted to this purpose4 
,some eat best cold1 and in that case1  
no suet should be put into the forcemeat
 that is used with them4 ,if the pie is 
either made of meat that will take more 
dressing1 to make it quite tender1 than 
the baking of the crust will allow2 or  
if it is to be served in an earthen     
pie-form1 the following preparation must
 be observed4 ,for instance1 take three 
pounds of a veiny piece of beef1 that   
has fat and lean2 wash it1 and season it
 with salt1 pepper1 mace1 and allspice1 
in fine powder1 rubbing them in well4   
,set it by the side of a slow fire1 in a
 stewpot that will just hold it4 ,add   
about two ounces of butter1 cover it    

quite close1 and let it just simmer in  
its own steam till it begins to shrink4 
,when it is cold1 add more seasoning1   
forcemeat1 and eggs4 ,if in a dish1 put 
some gravy to it before baking3 if in a 
crust only1 the gravy must not be added 
till after it is cold1 and in a jelly4  
,forcemeat may be put both under and    
over the meat1 if preferred to balls4   
,,savoury ,,rice4 ,wash and pick some   
rice quite clean1 stew it very gently in
 a small quantity of veal or rich mutton
 broth1 with an onion1 a blade of mace1 
pepper and salt4 ,when swelled1 but not 
boiled to a mash1 dry it on the shallow 
part of a sieve before the fire1 and    
either serve it dry1 or put it in the   
middle of a dish1 and pour hot gravy    
round it4   ,,savoury ,,veal ,,pie4     
,make a good puff-paste1 and sheet your 
dish2 cut the veal into pieces1 season  
it with pepper1 mace1 and nutmeg1 finely
 beat1 and a little salt2 lay it into   
the crust1 with lambstones1 sweetbreads1
 the yolks of hard eggs1 an artichoke   

bottom boiled1 and cut in dice1 and the 
tops of asparagus2 put in about half a  
pint of water1 lay pieces of butter over
 the top1 put on the lid1 and ornament  
it to your fancy4 ,in a quick oven about
 an hour and an half will bake it4 ,make
 a caudle for it thus3 take half a pint 
of strong veal broth1 a gill of white   
wine1 and the yolks of three eggs2 set  
this over the stove1 and keep it        
stirring2 put in some grated nutmeg1 and
 a little salt2 when it boils1 if there 
is any scum1 take it off2 pour in a gill
 of cream1 keep it stirring till it     
simmers1 then take the lid of your pie  
off carefully1 and pour the caudle over 
it1 shake it round1 lay on the lid as   
exact as you can1 and send it to table4 
,you may do lamb this way4   ,,savoury  
,,vegetables4 ,wash a dish with the     
white of eggs4 ,make several divisions  
with mashed potatoes and yolks of eggs  
mixed together and put on the dish1 and 
bake it of a nice colour4 ,in the first 
division put stewed spinach1 in the     

second mashed turnips1 in the third     
slices of carrots1 in the fourth some   
button onions stewed in gravy1 or any   
other kind of vegetables to make a      
variety4   ,,savoy ,,biscuits4 ,take six
 eggs1 separate the yolks and whites1   
mix the yolks with six ounces of sugar  
finely powdered1 and the rind of a      
grated lemon4 ,beat them together for a 
quarter of an hour1 then whisk the      
whites up in a broad dish till they are 
well frothed1 and mix them with the     
yolks1 adding five ounces of flour well 
dried4 ,stir the whole well together2   
then1 with a piece of flat ivory1 take  
out the batter1 and draw it along clean 
white paper to the proper size of the   
biscuit4 ,sift some sugar over them1 and
 bake them in a very hot oven4 ,they    
must however be carefully watched1 for  
they are soon done1 and a few seconds   
over the proper time will scorch and    
spoil them4   ,,savoy ,,cake4 ,put four 
eggs into a scale1 and then take their  
weight in fine sugar1 powdered and      

sifted1 with the weight of seven eggs in
 flour well dried4 ,break the eggs1     
putting the yolks into one basin1 and   
the whites into another4 ,mix with the  
yolks the sugar that has been weighed1 a
 little grated lemon peel1 and a little 
orange-flower water4 ,beat them well    
together for half an hour1 then add the 
whites whipped to a froth1 and mix in   
the flour by degrees1 continuing to beat
 them all the time4 ,then put the batter
 into a tin well buttered1 and bake it  
an hour and a half4 ,this is a very     
delicate light cake for serving at      
table1 or in a dessert1 and is pretty   
when baked in a melon mould1 or any     
other kind of shape4 ,it may be iced at 
pleasure4   ,,sauce ,,for ,,boiled      
,,meat4 ,the sauces usually sent to     
table with boiled meat1 not poured over 
the dish1 but put into boats1 are the   
following4 ,gravy1 parsley and butter1  
chervil1 caper1 oyster1 liver and       
parsley1 onion1 celery1 shalot1 and     
curry4 ,the ingredients for compound    

sauces should be so nicely proportioned1
 that no one may be predominant1 but    
that there may be an equal union of the 
combined flavours4 ,all sauces should be
 sent to table as hot as possible1 for  
nothing is more unsightly than the      
surface of a sauce in a frozen state1 or
 garnished with grease on the top4      
,,sauce ,,for ,,brawn4 ,take a peck of  
bran1 seven gallons of water1 a pound of
 salt1 a sprig of bay and rosemary4     
,boil the whole half an hour1 strain it 
off1 let it stand till it is cold1 and  
then put it in the brawn4   ,,sauce     
,,for ,,carp4 ,rub half a pound of      
butter with a tea-spoonful of flour1    
melt it in a little water1 and add      
nearly a quarter of a pint of thick     
cream4 ,put in half an anchovy chopped  
fine1 but not washed2 set it over the   
fire1 and as it boils up1 add a large   
spoonful of real ,india soy4 ,if that   
does not give it a fine colour1 add a   
little more4 ,turn it into the sauce    
tureen1 and put in some salt and half a 

lemon4 ,stir it well to keep it from    
curdling4   ,,sauce ,,for ,,chickens4   
,an anchovy or two boned and chopped1   
some parsley and onion chopped1 adding  
pepper1 oil1 vinegar1 mustard1 and      
walnut or mushroom ketchup4 ,these mixed
 together will make a good sauce for    
cold chicken1 partridge1 or veal4       
,,sauce ,,for ,,chops4 ,to make a       
relishing sauce for steaks or chops1    
pound an ounce of black pepper1 and half
 an ounce of allspice1 with an ounce of 
salt1 and half an ounce of scraped      
horseradish1 and the same of shalot     
peeled and quartered4 ,put these        
ingredients into a pint of mushroom     
ketchup1 or walnut pickle2 let them     
steep for a fortnight1 and then strain  
off the liquor4 ,a tea-spoonful or two  
mixed with the gravy usually sent up for
 chops and steaks1 or added to thick    
melted butter1 will be found an         
agreeable addition4   ,,sauce ,,for     
,,fish4 ,simmer very gently a quarter of
 a pint of vinegar1 and half a pint of  

soft water1 with an onion1 a little     
horseradish1 and the following spices   
lightly bruised3 four cloves1 two blades
 of mace1 and half a tea-spoonful of    
black pepper4 ,when the onion becomes   
tender1 chop it small1 with two         
anchovies1 and boil it for a few minutes
 with a spoonful of ketchup4 ,beat the  
yolks of three eggs1 strain them1 and   
mix the liquor with them by degrees4    
,when well mixed1 set the saucepan over 
a gentle fire1 keeping the basin in one 
hand1 into which toss the sauce to and  
fro1 and shake the saucepan over the    
fire that the eggs may not curdle4 ,the 
sauce must not be boiled1 but made hot  
enough to give it the thickness of      
melted butter4--,the following sauces   
for fish will be found                  
excellent4--,lobster sauce4 ,take a     
lobster1 bruise the body and spawn1 that
 is in the inside1 very fine1 with the  
back of a spoon1 mince the meat of the  
tail and claws small1 melt your butter  
of a good thickness1 put in the bruised 

part1 and shake it well together1 then  
put in the minced meat with a very      
little nutmeg grated1 and a spoonful of 
white wine2 let it just boil up1 and    
pour it into boats1 or over your        
fish4--,shrimp sauce4 ,put half a pint  
of shrimps1 clean picked1 into a gill of
 good gravy2 let it boil up with a lump 
of butter rolled in flour1 and a        
spoonful of red wine4--,oyster sauce4   
,take a pint of oysters that are        
tolerably large2 put them into a        
saucepan with their own liquor1 a blade 
of mace1 a little whole pepper1 and a   
bit of lemon peel2 let them stew over   
the fire till the oysters are plump2    
pour all into a clean pan1 and wash them
 carefully1 one by one1 out of the      
liquor2 strain about a gill of the      
liquor through a fine sieve1 add the    
same quantity of good gravy1 cut half a 
pound of fresh butter in pieces1 roll up
 some in flour1 and then put all to your
 oysters2 set it over a clear fire1     
shake it round often till it boils1 and 

add a spoonful of white wine3 let it    
just boil1 and pour it into your bason  
or boat4--,anchovy sauce4 ,strip an     
anchovy1 bruise it very fine1 put it    
into half a pint of gravy1 a quarter of 
a pound of butter rolled in flour1 a    
spoonful of red wine1 and a tea-spoonful
 of ketchup2 boil all together till it  
is properly thick1 and serve it         
up4--,another4 ,half a pint of water1   
two anchovies split1 a clove1 a bit of  
mace1 a little lemon peel1 a few        
peppercorns1 and a large spoonful of red
 wine2 boil all together1 till your     
anchovy is dissolved2 then strain it    
off1 and thicken it with butter rolled  
in flour4 ,this is the best sauce for   
skate1 maid1 or thornback4   ,,sauce    
,,for ,,fish ,,pies4 ,take equal        
quantities of white wine1 not sweet2 of 
vinegar1 oyster liquor1 and mushroom    
ketchup4 ,boil them up with an anchovy1 
strain the liquor1 and pour it through a
 funnel into the pie after it is baked4 
,or chop an anchovy small1 and boil it  

up with three spoonfuls of gravy1 a     
quarter of a pint of cream1 and a little
 butter and flour4   ,,sauce ,,for      
,,fowls4 ,cut up the livers1 add slices 
of lemon in dice1 scalded parsley1 some 
hard eggs1 and a little salt4 ,mix them 
with butter1 boil them up1 and pour the 
sauce over the fowls4 ,this will be     
found an excellent sauce for rabbit or  
fowl1 especially to hide the bad colour 
of fowls4 ,or boil some veal gravy1 with
 pepper and salt1 the juice of a        
,seville orange and a lemon1 and a      
little port wine4 ,pour it into the     
dish1 or send it up in a boat4   ,,sauce
 ,,for ,,goose4 ,mix a table-spoonful of
 made mustard1 and half a tea-spoonful  
of cayenne1 in a glass and a half of    
port wine4 ,heat and pour it hot into   
the inside of a roast goose when it is  
taken up1 by a slit made in the apron4  
,what is sauce for a goose will not make
 bad sauce for a duck4 ,it must be      
understood that this is not adapted to  
green geese or ducklings4   ,,sauce     

,,for ,,hashes4 ,chop the bones and     
fragments of the joint1 put them into a 
stewpan1 and cover them with boiling    
water4 ,add six peppercorns1 the same of
 allspice1 a handful of parsley1 half a 
head of celery cut in pieces1 and a     
small sprig of savoury1 lemon thyme1 or 
sweet marjoram4 ,cover it up1 and let it
 simmer gently for half an hour4 ,slice 
half an ounce of onion1 put it into a   
stewpan with an ounce of butter1 and fry
 it over a quick fire for two or three  
minutes1 till it takes a little colour4 
,thicken it with flour1 and mix with it 
by degrees the gravy made from the      
bones4 ,let it boil very gently for a   
quarter of an hour1 till it acquires the
 consistence of cream1 and strain it    
through a fine sieve into a basin4      
,return it to the stewpan1 season it a  
little1 and cut in a few pickled onions1
 walnuts1 or gherkins4 ,add a           
table-spoonful of ketchup or walnut     
pickle1 or some capers and caper liquor1
 or a table-spoonful of ale1 a little   

shalot1 or tarragon vinegar4 ,cover the 
bottom of the dish with sippets of      
bread1 to retain the gravy1 and garnish 
with fried sippets4 ,to hash meat in    
perfection1 it should be laid in this   
gravy only just long enough to get      
properly warmed through4   ,,sauce ,,for
 ,,lent4 ,melt some butter in a         
saucepan1 shake in a little flour1 and  
brown it by degrees4 ,stir in half a    
pint of water1 half a pint of ale1 an   
onion1 a piece of lemon peel1 two       
cloves1 a blade of mace1 some whole     
pepper1 a spoonful of ketchup1 and an   
anchovy4 ,boil it all together a quarter
 of an hour1 strain it1 and it will make
 good sauce for various dishes4         
,,sauce ,,for ,,lobster4 ,bruise the    
yolks of two hard boiled eggs with the  
back of a wooden spoon1 or pound them in
 a marble mortar1 with a tea-spoonful of
 water1 and the soft inside and the     
spawn of the lobster4 ,rub them quite   
smooth with a tea-spoonful of made      
mustard1 two table-spoonfuls of salad   

oil1 and five of vinegar4 ,season it    
with a very little cayenne1 and some    
salt4 ,tarragon vinegar1 or essence of  
anchovy1 may be added occasionally4     
,,sauce ,,for ,,minced ,,veal4  ,take   
the bones of cold roast or boiled veal1 
dredge them well with flour1 and put    
them into a stewpan4 ,add a pint and a  
half of weak broth1 a small onion1 a    
little grated or finely minced lemon    
peel1 half a tea-spoonful of salt1 and a
 blade of pounded mace4 ,thicken it with
 a table-spoonful of flour rubbed into  
half an ounce of butter1 stir it into   
the broth1 and let it boil gently for   
about half an hour4 ,strain it through a
 tammis or sieve1 and it is ready to put
 to the veal to warm up1 which is to be 
done by placing the stewpan by the side 
of the fire4 ,squeeze in half a lemon1  
cover the bottom of the dish with       
sippets of toasted bread cut into       
triangles1 and garnish the dish with    
slices of ham or bacon4 ,a little basil 
wine gives an agreeable vegetable relish

 to minced veal4   ,,sauce ,,for        
,,partridge4  ,rub down in a mortar the 
yolks of two eggs boiled hard1 an       
anchovy1 two dessert-spoonfuls of oil1  
three of vinegar1 a shalot1 cayenne if  
approved1 and a tea-spoonful of mustard4
 ,all should be pounded before the oil  
is added1 and strained when done4       
,shalot vinegar is preferable to the    
shalot4   ,,sauce ,,for ,,poultry4 ,wash
 and pick some chervil very carefully1  
put a tea-spoonful of salt into half a  
pint of boiling water1 boil the chervil 
about ten minutes1 drain it on a sieve1 
mince it quite fine1 and bruise it to a 
pulp4 ,mix it by degrees with some good 
melted butter1 and send it up in a sauce
 boat4 ,this makes a fine sauce for     
either fish or fowl4 ,the flavour of    
chervil is a strong concentration of the
 combined taste of parsley and fennel1  
but is more aromatic and agreeable than 
either4   ,,sauce ,,for ,,quails4 ,shred
 two or three shalots1 and boil them a  
few minutes in a gill of water1 and half

 a gill of vinegar4 ,add to this a      
quarter of a pint of good gravy1 and a  
piece of butter rolled in flour4 ,shake 
it over the fire till it thickens1 and  
then serve it in the dish with roast    
quails1 or any other small birds4       
,,sauce ,,robart4 ,this is a favourite  
sauce for rump steaks1 and is made in   
the following manner4 ,put a piece of   
butter1 the size of an egg1 into a      
saucepan2 and while browning over the   
fire1 throw in a handful of sliced      
onions cut small4 ,fry them brown1 but  
do not let them burn4 ,add half a       
spoonful of flour1 shake the onions in  
it1 and give it another fry4 ,then put  
four spoonfuls of gravy1 some pepper and
 salt1 and boil it gently ten minutes4  
,skim off the fat1 add a tea-spoonful of
 made mustard1 a spoonful of vinegar1   
and the juice of half a lemon4 ,boil it 
all together1 and pour it round the     
steaks1 which should be of a fine yellow
 brown1 and garnished with fried parsley
 and lemon4   ,,sauce ,,for ,,steaks4   

,when the steaks are taken out of the   
fryingpan1 keep back a spoonful of the  
fat1 or put in an ounce of butter4 ,add 
flour to thicken it1 and rub it well    
over the fire till it is a little       
browned4 ,then add as much boiling water
 as will reduce it to the consistence of
 cream1 and a table-spoonful of ketchup 
or walnut pickle4 ,let it boil a few    
minutes1 and pour it through a sieve    
upon the steaks4 ,to this may be added a
 sliced onion1 or a minced shalot1 with 
a glass of port wine4 ,broiled mushrooms
 are favourite relishes to beef steaks4 
,garnish with finely scraped            
horseradish1 pickled walnuts1 or        
gherkins4   ,,sauce ,,for ,,veal4 ,mince
 any kind of sweet herbs with the yolks 
of two or three hard eggs4 ,boil them   
together with some currants1 a little   
grated bread1 pounded cinnamon1 sugar1  
and two whole cloves4 ,pour the sauce   
into the dish intended for the veal1    
with two or three slices of orange4     
,,sauce ,,for ,,wild ,,fowl4 ,simmer a  

tea-cupful of port wine1 the same       
quantity of good meat gravy1 a little   
shalot1 a little pepper and salt1 a     
grate of nutmeg1 and a bit of mace1 for 
ten minutes4 ,put in a piece of butter1 
and flour2 give it all one boil1 and    
pour it through the birds4 ,in general  
they are not stuffed as tame fowl1 but  
may be done so if approved4             
,,sausages4 ,chop fat and lean pork     
together1 season it with sage1 pepper1  
salt1 and two or three berries of       
allspice4 ,half fill some hog's guts    
that have been soaked and made extremely
 clean2 or the meat may be kept in a    
very small pan closely covered1 and so  
rolled and dusted with a very little    
flour before it is fried4 ,the sausages 
must be pricked with a fork before they 
are dressed1 or they will burst in the  
frying4 ,serve them on stewed red       
cabbage1 or mashed potatoes put in a    
form1 and browned with a                
salamander4--,the following is the way  
of making excellent sausages to eat     

cold4 ,season some fat and lean pork    
with salt1 saltpetre1 black pepper1 and 
allspice1 all in fine powder4 ,rub the  
mixture into the meat1 and let it lie in
 pickle for six days4 ,then cut it      
small1 and mix with it some shred shalot
 or garlic1 as fine as possible4 ,have  
ready an ox-gut that has been scoured1  
salted1 and well soaked1 and fill it    
with the above stuffing4 ,tie up the    
ends1 and hang it to smoke as you would 
hams1 but first wrap it in a fold or two
 of old muslin4 ,it must be high dried4 
,some choose to boil it1 but others eat 
it without boiling4 ,the skin should be 
tied in different places1 so as to make 
each link about eight or nine inches    
long4   ,,sausages ,,with ,,apples4 ,fry
 some sliced apples with the sausages1  
till they are of a light brown4 ,lay the
 sausages in the middle of the dish1 and
 the apples round them4 ,or fry them    
without apples1 and serve them up on    
fried bread1 with mashed potatoes4 ,or  
put the sausages into boiling water1    

simmer them about five minutes1 and     
serve them up with poached eggs1 or     
roasted potatoes4   ,,scalds4 ,when a   
burn or scald is trifling1 and occasions
 no blister1 it is sufficient to put a  
compress of several folds of soft linen 
upon it1 dipped in cold water1 and to   
renew it every quarter of an hour till  
the pain is entirely removed4 ,when a   
burn or scald blisters1 a compress of   
fine linen spread over with soft pomatum
 should be applied to it1 and changed   
twice a day4 ,if the skin is burnt      
through1 and the flesh under it injured1
 the same pomatum may be applied2 but   
instead of a compress of linen1 it      
should be spread upon a piece of soft   
lint1 applied directly over it1 and this
 cover with a slip of simple adhesive   
plaster4 ,for an extensive burn or      
scald1 skilful advice should immediately
 be obtained1 as it always endangers the
 life of the sufferer4 ,a linen rag     
dipped in laudanum1 or spread thick with
 honey1 will be sufficient in ordinary  

cases4 ,the pomatum proper1 where any   
serious injury has been sustained1 is   
made in the following manner4 ,take an  
ounce of the ointment called nutritum1  
the yolk of a small egg1 or the half of 
a large one1 and mix them well together4
 ,the nutritum may easily be made by    
rubbing two drains of cerus1 or white   
lead1 with half an ounce of vinegar1 and
 three ounces of common oil1 and mixing 
them well together4 ,if the ingredients 
for making nutritum are not at hand1 to 
make the pomatum1 one part of wax should
 be melted with eight parts of oil1 and 
the yolk of an egg added to two ounces  
of this mixture4 ,a still more simple   
application1 and sooner prepared1 is to 
beat up a whole egg with two spoonfuls  
of sweet oil1 free from any rankness4   
,when the pain of the burn and all its  
other symptoms have nearly subsided1 it 
will be sufficient to apply the         
following plaster4 ,boil together to a  
proper consistence1 half a pound of oil 
of roses1 a quarter of a pound of red   

lead1 and two ounces of vinegar4        
,dissolve in the mixture three quarters 
of an ounce of yellow wax1 and one dram 
of camphor1 stirring the whole well     
together4 ,take it off the fire1 and    
spread it upon sheets or slips of paper1
 of any size that may be most           
convenient4 ,for an adhesive plaster1   
melt four ounces of white wax1 and add  
one or two spoonfuls of oil4 ,dip into  
this mixture1 slips of moderately thin  
linen1 and let them dry2 or spread it   
thin and evenly over them4--,the        
following is a highly esteemed method of
 curing scalds or burns4 ,take half a   
pound of alum in powder1 dissolve it in 
a quart of water2 bathe the burn or     
scald with a linen rag wet in this      
mixture2 then bind the wet rag thereon  
with a slip of linen1 and moisten the   
bandage with the alum water frequently1 
without removing it1 in the course of   
two or three days4 ,a workman who fell  
into a copper of boiling liquor1 where  
he remained three minutes before taken  

out1 was immediately put into a tub     
containing a saturated solution of alum 
in water1 where he was kept two hours2  
his sores were then dressed with cloths 
and bandages1 wet in the above mixture1 
and kept constantly moistened for       
twenty-four hours1 and in a few days he 
was able to return to business4--,the   
application of vinegar to burns and     
scalds is to be strongly recommended4   
,it possesses active powers1 and is a   
great antiseptic and corrector of       
putrescence and mortification4 ,the     
progressive tendency of burns of the    
unfavourable kind1 or ill-treated1 is to
 putrescence and mortification4 ,where  
the outward skin is not broken1 it may  
be freely used every hour or two2 where 
the skin is broken1 and if it gives     
pain1 it must be gently used4 ,but equal
 parts of vinegar and water1 in a tepid 
state1 used freely every three or four  
hours1 are generally the best           
application1 and the best rule to be    
directed by4--,house-leek1 either       

applied by itself1 or mixed with cream1 
gives present relief in burns1 and other
 external inflammations4   ,,scald      
,,head4 ,this disorder is chiefly       
incident to children1 and is seated in  
the roots of the hair4 ,it is frequently
 cured by changing the nurse1 weaning   
the child1 and removing it to a dry and 
airy situation4 ,if the itching of the  
head becomes very troublesome1 it may be
 allayed by gently rubbing it with equal
 parts of the oil of sweet almonds1 and 
the juice expressed from the leaves of  
the common burdock1 simmered together   
till they form a soapy liniment1 adding 
a few grains only of pearlash4 ,if this 
treatment be not sufficient1 cut off the
 hair1 or apply an adhesive plaster made
 of bees' wax1 pitch1 and mutton suet4  
,after it is removed1 the head should be
 washed with warm soapy water1 and the  
whole body cleansed in a lukewarm bath4 
,,scalded ,,codlins4 ,wrap each in a    
vine leaf1 and pack them close in a nice
 saucepan3 when full1 pour in as much   

water as will cover them4 ,set the      
saucepan over a gentle fire1 and let    
them simmer slowly till done enough to  
take the thin skin off when cold4 ,place
 them in a dish1 with or without milk1  
cream or custard3 if the latter1 there  
should be no ratafia4 ,dust some fine   
sugar over the apples4   ,,scalded      
,,cream4 ,let the milk stand twenty-four
 hours in winter1 and twelve at least in
 summer4 ,place the milk pan on a hot   
hearth1 or in a wide brass kettle of    
water1 large enough to receive the pan4 
,it must remain on the fire till quite  
hot1 but on no account boil1 or there   
will be a skim instead of cream upon the
 milk4 ,when it is done enough1 the     
undulations on the surface will begin to
 look thick1 and a ring will appear     
round the pan1 the size of the bottom4  
,the time required to scald cream       
depends on the size of the pan1 and the 
heat of the fire2 but the slower it is  
done the better4 ,when the cream is     
scalded1 remove the pan into the dairy1 

and skim it the next day4 ,in cold      
weather it may stand thirty-six hours1  
and never less than two meals4 ,in the  
west of ,england1 butter is usually made
 of cream thus prepared2 and if made    
properly it is very firm4   ,,scalding  
,,fruit4 ,the best way of scalding any  
kind of fruit1 is to do it in a stone   
jar on a hot iron hearth2 or by putting 
the vessel into a saucepan of water1    
called a water-bath4 ,vinegar also is   
best boiled in the same manner4         
,,scalding ,,pudding4 ,from a pint of   
new milk take out enough to mix three   
large spoonfuls of flour into a smooth  
batter4 ,set the remainder of the milk  
on the fire1 and when it is scalding    
hot1 pour in the batter1 and keep it on 
the fire till it thickens4 ,stir it all 
the time to prevent its burning1 but do 
not let it boil4 ,when of a proper      
thickness1 pour it into a basin1 and let
 it stand to cool4 ,then put in1 six    
eggs1 a little sugar1 and some nutmeg4  
,boil it an hour in a basin well        

buttered4   ,,scalloped ,,oysters4      
,having opened the oysters1 and washed  
them from the grit1 put them into       
scallop shells or saucers1 and bake them
 before the fire in a ,dutch oven4 ,add 
to them some crumbs of bread1 pepper1   
salt1 nutmeg1 and a bit of butter1      
before they are set to the              
fire4--,another way4 ,to fill four      
scallop shells1 have a pint and a half  
of oysters1 put them on the fire1 in    
their own liquor1 with a blade of mace1 
a little salt1 and some whole pepper2   
7put a salamander in the fire to be red 
hot17 grate some crumbs of bread        
sufficient for your shells2 butter the  
inside of the shells very well1 and     
strew bread crumbs thereon2 take your   
oysters off the fire1 pour them into a  
pan1 take off the beards1 and fill the  
shells2 grate a little nutmeg into every
 shell1 put a spoonful or two of the    
liquor upon the oysters1 and fill up the
 shells quite full with bread crumbs2   
set them before the fire1 and baste them

 with butter all over the bread1 then   
set them upon a gridiron over a clear   
fire1 for about half an hour2 hold your 
salamander over them1 till they are of a
 fine brown1 then send them to table for
 a side-dish4 ,in the same manner do    
shrimps1 muscles1 or cockles4           
,,scalloped ,,potatoes4 ,when boiled1   
mash them with milk1 pepper1 salt1 and  
butter4 ,fill some scallop shells1      
smooth the tops1 set them in a ,dutch   
oven to brown before the fire2 or add   
the yolk of an egg1 and mash them with  
cream1 butter1 salt1 and pepper4 ,score 
the top with a knife1 and put thin      
slices over1 before they are put into   
the oven4   ,,scalloped ,,veal4 ,mince  
it fine1 set it over the fire a few     
minutes1 with pepper and salt1 a little 
nutmeg and cream4 ,put it into scallop  
shells1 and fill them up with grated    
bread2 over which put a little butter1  
and brown them before the fire4         
,,scarlet ,,dye4 ,wool may be dyed      
scarlet1 the most splendid of all       

colours1 by first boiling it in a       
solution of muris-sulphate of tin2 then 
dying it a pale yellow with quercitron  
bark1 and afterwards crimson with       
cochineal4   ,,scorched ,,linen4 ,boil  
to a good consistency1 in half a pint of
 vinegar1 two ounces of fuller's earth1 
an ounce of hen's dung1 half an ounce of
 cake soap1 and the juice of two onions4
 ,spread this composition over the whole
 of the damaged part2 and1 if the       
scorching were not quite through1 and   
the threads actually consumed1 after    
suffering it to dry on1 and letting it  
receive a subsequent good washing or    
two1 the place will appear full as white
 and perfect as any other part of the   
linen4   ,,scotch ,,barley ,,broth4 ,cut
 a leg of beef into pieces1 and boil it 
in three gallons of water1 with a sliced
 carrot and crust of bread1 till reduced
 to half the quantity4 ,strain it off1  
and put it again into the pot4 ,boil it 
an hour1 with half a pound of ,scotch   
barley1 a few heads of celery cut small1

 a sprig of sweet herbs1 an onion1 a    
little minced parsley1 and a few        
marigolds4 ,put in a large fowl1 and    
boil it till the broth is good4 ,season 
it with salt1 take out the onion and    
herbs1 and serve it up with the fowl in 
the middle4 ,broth may be made with a   
sheep's head chopped in pieces1 or six  
pounds of thick flank of beef1 boiled in
 six quarts of water4 ,put the barley in
 with the meat1 and boil it gently for  
an hour1 keeping it clear from scum4    
,the articles before-mentioned may then 
be added1 with sliced turnips and       
carrots1 and boiled together till the   
broth is good4 ,season it1 take it up1  
pour the broth into a tureen1 with the  
meat in the middle1 and carrots and     
turnips round the dish4   ,,scotch      
,,burgoo4 ,this is a sort of oatmeal    
hasty pudding without milk1 much used by
 the ,scotch peasantry2 and as an       
example of economy1 is worthy of being  
occasionally adopted by all who have    
large families and small incomes4 ,it is

 made in the following easy and         
expeditious manner4 ,to a quart of      
oatmeal1 add gradually two quarts of    
water1 so that the whole may mix        
smoothly4 ,stir it continually over the 
fire1 and boil it for a quarter of an   
hour4 ,take it up1 and stir in a little 
salt and butter1 with or without pepper4
 ,this quantity will provide five or six
 persons with a tolerable meal4         
,,scotch ,,collops4 ,cut veal into thin 
round slices1 about three inches over1  
and beat them with a rolling-pin4 ,grate
 a little nutmeg over1 dip them into the
 yolk of an egg1 and fry them in a      
little butter of a fine brown4 ,pour off
 the butter1 and have ready warmed half 
a pint of gravy1 with a little butter   
and flour in it1 the yolk of an egg1 two
 large spoonfuls of cream1 and a dust of
 salt4 ,do not boil the sauce1 but stir 
it till it comes to a fine thickness1   
and pour it over the collops4--,another 
way4 ,take what quantity of veal you    
want1 cut into collops1 and beat it with

 the back of a knife2 season as above1  
and fry them in butter of a fine brown2 
pour off the butter1 and put in half a  
pint of good gravy1 and a small glass of
 white wine3 you may add what other     
ingredients you please4 ,roll a piece of
 butter as big as a walnut in flour1    
toss it up1 and when it boils1 take off 
the scum very clean3 let your sauce be  
thick enough to hang2 dish it up1 and   
garnish to your fancy4--,another way3   
dressed white4 ,take three or four      
pounds of a fillet of veal1 cut in small
 thin slices2 then take a clean stewpan1
 butter it on the inside2 season your   
collops with beaten mace1 nutmeg1 and   
salt2 dust them over with flour1 and lay
 them into your stewpan1 piece by piece1
 till all your meat is in3 set it over  
the stove1 and toss it up together1 till
 all your meat be white4 ,put in half a 
pint of strong veal broth2 let them     
boil1 and take off all the scum clean2  
beat up the yolks of two eggs in a gill 
of cream1 and put it to your collops1   

and keep it tossing all the while1 till 
it just boils up2 then squeeze in a     
little lemon1 toss it round1 and dish it
 up4 ,garnish your dish with sliced     
lemon4 ,if you would make a fine dish of
 it1 when you put in your veal broth1   
you must add morels1 truffles1          
mushrooms1 artichoke bottoms cut in     
small dice1 force-meat balls boiled1 not
 fried1 and a few cock's combs2 then    
garnish your dish with fried oysters1   
petit-pasties1 lemon1 and barberries4   
,remember when you make a made dish1 and
 are obliged to use cream1 that it      
should be the last thing2 for it is apt 
to curdle if it boils at any time4      
,,scotch ,,eggs4 ,boil five pullet's    
eggs1 quite hard2 and without removing  
the white1 cover them completely with a 
fine relishing forcemeat1 in which1 let 
scraped ham1 or chopped anchovy1 bear a 
due proportion4 ,fry of a beautiful     
yellow brown1 and serve with good gravy 
in the dish4   ,,scotch ,,leek ,,soup4  
,prepare a sheep's head1 either by      

cleaning the skin very nicely1 or taking
 it off1 as preferred4 ,split the head  
in two1 take out the brains1 and put it 
into a kettle with plenty of water4 ,add
 a large quantity of leeks cut small1   
with pepper and salt4 ,stew these very  
slowly for three hours4 ,mix as much    
oatmeal as will make the soup pretty    
thick1 and make it very smooth with cold
 water4 ,pour it into the soup1 continue
 stirring it till the whole is smooth   
and well done1 and then serve it up4    
,,scotch ,,pancakes4 ,to a pint of cream
 beat up eight eggs1 leaving out two    
whites1 a quarter of a pound of butter  
melted1 one spoon-full of flour1 a      
nutmeg grated1 three spoonfuls of sack1 
and a little sugar4 ,when the butter is 
cool1 mix all together into a batter2   
have ready a stove with charcoal1 and a 
small fryingpan no bigger than a plate1 
tie a piece of butter in a clean cloth2 
when the pan is hot rub this round it1  
and put in the batter with a spoon1 run 
it round the pan very thin and fry them 

only on one side2 put a saucer into the 
middle of the dish1 and lay pancakes    
over it1 till it is like a little       
pyramid2 strew pounded sugar between    
every pancake1 and garnish the dish with
 ,seville oranges cut in small quarters4
   ,,scouring ,,balls4 ,portable balls  
for removing spots from clothes1 may be 
thus prepared4 ,dry some fuller's-earth1
 so that it crumbles into a powder2 then
 moisten it with the clear juice of     
lemons1 and add a small quantity of pure
 pearl-ash4 ,knead the whole carefully  
together1 till it acquires the          
consistence of a thick elastic paste3   
form it into convenient small balls1 and
 dry them in the sun4 ,to be used1 first
 moisten the spot on the clothes with   
water1 then rub it with the ball1 and   
let the spot dry in the sun4 ,after     
having washed it with pure water1 the   
spot will entirely disappear4           
,,scrophula4 ,the principal difficulty  
in curing the scrophula1 or king's evil1
 arises from the circumstance1 that it  

may remain concealed for a long time1   
and thus become deeply rooted in the    
constitution before its effects are     
evident4 ,the system requires to be     
strengthened by the free use of         
,peruvian bark1 sea water and sea       
bathing1 and moderate exercise in the   
open air4 ,hemlock plasters applied to  
the swellings1 and drinking of milk     
whey1 have also been found useful4 ,but 
in the progress of the disorder1 medical
 advice will be necessary4   ,,scurvy4  
,when the scurvy proceeds chiefly from  
the long-continued use of salt          
provisions1 it will be necessary to take
 large portions of the juice of lemons1 
oranges1 or tamarinds2 to eat water     
cresses1 scurvy grass1 and fresh        
vegetables of every description4 ,but   
where these cannot be procured1 pickled 
cabbage1 cucumber1 onions1 and other    
fruits1 as well as horseradish and      
mustard1 may be taken with considerable 
advantage4 ,take also a pound of        
water-dock roots1 and boil them in six  

pints of water1 adding an ounce or two  
of chrystals of tartar1 till one third  
part of the liquor be evaporated2 and   
drink half a pint or more of it every   
day4 ,raw carrots eaten are also very   
good for the scurvy2 and during a       
voyage1 they should be packed up in     
casks of sand and kept for use4 ,if the 
limbs be swelled1 or joints stiff1 it   
will be proper to foment them with warm 
vinegar1 or bathe them in lukewarm      
water4 ,a valuable ointment may be made 
of a pound of fresh lard1 and as much   
cliver or goose-grass as the lard will  
moisten4 ,boil them together over a slow
 fire1 stir the mixture till it turns   
brown1 and strain it through a cloth4   
,take the ointment from the water1 and  
rub it on the parts affected4   ,,scurvy
 ,,grass ,,ale4 ,brew it as for other   
ale1 omitting the hops2 and when the    
liquor boils1 put in half a bushel of   
fine wormwood1 a bushel of scurvy grass1
 and twelve pounds of sugar4 ,this      
quantity of ingredients is sufficient   

for a hogshead4   ,,sea-,,kale is a     
highly nutritious and palatable culinary
 vegetable4 ,it is an early esculent    
plant1 the young shoots of which are    
used somewhat in the manner of          
asparagus1 and may1 it is said1 be grown
 by the method of cultivation which is  
given hereafter1 to a size and of a     
delicacy of flavour greatly superior to 
that which is commonly brought to the   
table4 ,in the cultivation of it in the 
garden1 the improved method which has   
lately been advised1 is that of         
preparing the ground for it by trenching
 it two feet and a half deep1 about the 
close of the year or in the beginning of
 it3 when not that depth naturally1 and 
of a light quality1 it is to be made so 
by artificial means1 such as the        
applying of a suitable proportion of    
fine white sand1 and very rotten        
vegetable mould3 if the ground be wet in
 the winter season1 it should be        
completely drained1 that no water may   
stagnate in it near the bottom of the   

cultivated mould1 as the strength of the
 plants depends upon the dryness and    
richness of the bottom soil4 ,after     
which the ground is to be divided into  
beds1 four feet in width1 with alleys of
 eighteen inches between them2 then1 at 
the distance of every two feet each way1
 five or six seeds are to be sown1 in a 
circle of about four inches diameter1 to
 the depth of two inches4 ,this business
 should be performed in a strictly      
regular and exact manner1 as the plants 
are afterwards to be covered by means of
 pots for blanching them1 and the health
 and beauty of the crops equally depend 
upon their standing at regular          
distances4 ,if the seeds which were sown
 were sound and perfect1 they will come 
up and shew themselves in the last      
spring or beginning summer months2 which
 as soon as they have made three or four
 leaves1 all but three of the strongest 
and best plants should be taken away    
from each circle2 planting out those    
which are pulled up1 which1 when done by

 a careful hand1 may be performed so as 
for them to have the whole of their     
tap-root in a spare bed for extra       
forcing1 or the repairs of accidents4   
,the turnip fly and wire worm are to be 
carefully guarded against1 the latter by
 picking them by the hand from out of   
the ground1 and the former by the use of
 lime laid round the young plants in a  
circle4 ,when the summer months prove   
dry1 the beds should be plentifully     
watered4 ,as soon as the leaves decay in
 the autumn they should be cleared away1
 and the beds be covered with light     
fresh earth and sand to the thickness of
 an inch2 the compost thus used having  
laid some time in a heap1 and been      
turned several times1 so as to be free  
from weeds1 and the ova of insects as   
well as grubs4 ,upon the sandy loam     
dressing1 about six inches in depth of  
light stable litter is to be applied1   
which completes the work of the first   
year4 ,in the spring of the second1 when
 the plants are beginning to push1 the  

stable litter is to be raked off1 a     
little of the most rotten being dug into
 the alleys1 and another inch depth of  
loam and sand applied4 ,cutting this    
year is to be refrained from1           
notwithstanding some of the plants may  
rise strong1 and the beds managed       
exactly as before during this winter    
season4 ,in the third season1 a little  
before the plants begin to stir1 the    
covering laid on for the winter is to be
 raked off1 and an inch in depth of pure
 dry sand or fine gravel now laid on4   
,then each circle of plants is to be    
covered with one of the blanching-pots  
already alluded to1 pressing it firmly  
into the ground1 so as to exclude all   
light and air1 as the colour and flavour
 of the shoots are greatly injured by   
exposure to either of them4 ,when the   
beds are twenty-six feet long1 and four 
wide1 they will hold twenty-four        
blanching-pots1 with three plants under 
each1 making seventy-two plants in a    
bed4 ,they are to be examined from time 

to time1 the young stems being cut1 when
 about three inches above the ground1   
care being taken not to injure any of   
the remaining buds below1 some of which 
will immediately begin to swell4 ,in    
this way a succession of gatherings may 
be continued for the space of six weeks1
 after which period the plants are to be
 uncovered1 and their leaves suffered to
 grow1 that they may acquire and return 
nutriment to the root for the next      
year's buds4 ,when seeds are not wanted1
 the flowers should be pinched off by   
the finger and thumb1 as long as they   
appear4 ,where the expence of           
blanching-pots is objected to1 the beds 
must be covered with a large portion of 
loose gravel and mats2 but the saving is
 trifling1 when the time and trouble of 
removing and replacing the gravel1 for  
the cutting of the crop and securing the
 plant1 are considered4 ,by this mode of
 management1 sea-kale is said to have   
been cut which measured ten1 eleven1 and
 even twelve inches in circumference1   

and that each blanching-pot on the      
average afforded a dish of it twice in  
the season4 ,the blanching-pots for this
 use are somewhat of the same shape and 
size as the large bell-glasses commonly 
employed in market gardens for raising  
tender vegetable crops1 but made of the 
same materials as the common            
earthenware1 having a handle at the top4
 ,they may be about a foot and a half in
 diameter at the rim where they apply to
 the ground4 ,forcing sea-kale4--,it is 
supposed that no vegetable can be so    
easily and cheaply forced as this1 or   
require so little trouble2 as the dung  
is in the finest state possible for     
spring hot-beds1 after the common crop  
has been cut and gathered4 ,the         
principal circumstance necessary in this
 business1 is that of being very        
attentive and particular in guarding    
against too great a heat4 ,the          
temperature under the blanching-pots    
should constantly be kept as near       
fifty-five degrees of ,fahrenheit's     

scale as possible1 and on no account    
higher than sixty at any time4 ,in this 
intention1 in either of the two         
concluding months of the year1 as the   
sea-kale may be wanted more early or    
late1 a suitable quantity of fresh      
stable dung should be collected and     
prepared1 to cover both the beds and the
 alleys from two to three feet in       
height2 as in the quantity to be laid   
on1 a great deal must always be left to 
the judgment of the gardener1 as well as
 to the state of the season as to       
mildness or severity4 ,it should        
invariably be well pressed down between 
the blanching-pots1 heat-sticks being   
placed at proper intervals1 by the      
occasional examination of which the heat
 below will be readily shewn4 ,when the 
dung has remained in this situation four
 or five days1 the pots should be       
examined to see the state of the shoots 
,it not unfrequently happens that worms 
spring above the surface1 and spoil the 
delicacy of flavour in the young shoots4

 ,in order to prevent this1 it is best  
to cover it with dry sea-coal ashes1    
which have been sifted neither very     
small nor very large4 ,salt has also the
 power of destroying them in an         
effectual manner1 without injuring the  
sea-kale4 ,the crop1 it is said1 will be
 ready to cut and gather in three weeks 
or a month from the first application of
 the heat2 but as much danger and       
mischief are the consequence when this  
is violent1 it is advised to begin soon 
enough1 and to force slowly1 rather than
 in too quick a manner4 ,it is likewise 
necessary to cut the leaves off a       
fortnight or three weeks before they    
decay1 in those plants which are        
intended to be forced at a very early   
period4 ,it is also suggested that the  
blanching-pots used in forcing should be
 made in two pieces1 the uppermost of   
which should fit like a cap upon the    
lower2 as the crop might then be        
examined at all times without disturbing
 the hot dung4 ,sea-kale is cooked1 and 

sent to the table in the same manner as 
asparagus4   ,,sea ,,sickness4 ,this    
disorder may in a great measure be      
prevented1 by taking a few drops of     
vitriolic ther on a bit of sugar        
dissolved in the mouth1 or drinking a   
few drops of ther in water1 with a      
little sugar4   ,,sea ,,water4 ,to      
render salt water fit for washing linen 
at sea1 a quantity of soda should be    
kept at hand1 and used for that purpose1
 as often as occasion requires4 ,as much
 soda should be put into sea water as   
will render it turbid1 and completely   
precipitate the lime and magnesia which 
it contains4 ,the water will then become
 sufficiently alkaline for the purpose  
of washing4   ,,shaving ,,soap4 ,cut    
half a pound of fine white soap in thin 
slices1 add half an ounce of salt of    
tartar1 and mix them with full half a   
pint of spirits of wine4 ,put the       
ingredients into a quart bottle1 tie it 
down with a bladder1 digest it in a     
gentle heat till the soap is dissolved1 

and let the air escape through a pinhole
 in the bladder4 ,filter the mixture    
through paper1 and scent it with a      
little bergamot1 or essence of lemon4   
,it will have the appearance of fine    
oil4 ,a small quantity mixed with water 
will produce an excellent lather1 and is
 much superior to any other composition 
in washing or shaving4   ,,sealing ,,of 
,,letters4 ,to secure letters from being
 opened1 beat up some fine bean flour   
with the white of an egg1 and make it   
into a paste4 ,use a little of it in the
 form of a wafer1 close the letters with
 it1 and hold the sealed part to the    
spout of a tea-pot of boiling water4    
,the steam will harden the cement so    
that the letter cannot be opened without
 tearing1 and will render it more secure
 than either wax or wafer4              
,,seasoning4 ,though general rules may  
be given for stuffings and seasoning1   
yet much must be left to common         
discretion4 ,the different tastes of    
people require more or less of the      

flavour of spices1 salt1 garlic1 butter1
 and other ingredients2 and the         
proportions must of course be regulated 
accordingly1 taking care that a variety 
of flavour be given to the different    
dishes served at the same time4 ,the    
proper articles should be kept ready for
 use2 but if suet or bacon be not at    
hand1 butter must be used instead1 and  
fish gravy instead of stock or meat     
gravy4 ,more depends on judgment and    
care than on the ingredients merely1 of 
which the dish is composed4             
,,seasoning ,,mahogany4 ,having provided
 a steam-tight wooden box1 capable of   
holding such pieces of mahogany as are  
wanted for chairs or other purposes1 a  
pipe from a boiler must be adapted to   
it1 by means of which the box is to be  
filled with steam1 to a temperature     
about equal to that of boiling water4   
,the time required for wood an inch and 
a half thick1 is about two hours2 and   
pieces of this thickness become         
sufficiently dry to work1 after being   

placed in a warm room for twenty-four   
hours4 ,by this treatment the wood is   
something improved in colour1 and the   
blemishes of green veins are entirely   
removed4 ,the eggs also of any insect   
contained in the wood1 will be destroyed
 by the heat of the steam4 ,by this     
process1 two important advantages are   
gained4 ,there is a saving of capital1  
vested in wood lying to season during   
several months2 and the warping of small
 pieces of wood is entirely prevented4  
,,seed ,,cake4 ,mix a quarter of a peck 
of flour with half a pound of sugar1 a  
quarter of an ounce of allspice1 and a  
little ginger4 ,melt three quarters of a
 pound of butter1 with half a pint of   
milk2 when just warm1 put to it a       
quarter of a pint of yeast1 and work it 
up to a good dough4 ,add seeds or       
currants1 let it stand before the fire a
 few minutes before it goes to the oven1
 and bake it an hour and a              
half4--,another way is to mix a pound   
and a half of flour1 a pound of lump    

sugar1 eight eggs beaten separately1 an 
ounce of seeds1 two spoonfuls of yeast1 
and the same of milk and water4 ,milk   
alone soon causes cake and bread to get 
dry4--,another4 ,break eighteen eggs    
into a large pan1 and leave out eight of
 the whites2 add to them two pounds of  
fresh butter1 and with your hand work   
the butter and eggs till they are well  
mixed1 and like thick barme2 put in two 
or three spoonfuls of sack1 two pounds  
of lump sugar sifted1 two pounds of fine
 flour1 and two ounces of carraway      
seeds1 mix the sugar1 flour1 and seeds1 
well together1 and set it before the    
fire for half an hour1 covering it with 
a cloth1 and remember to put the flour1 
c4 in by degrees4 ,tin pudding pans are 
the best things to bake it in1 and take 
care it be not over-done2 they will rise
 very high in the oven1 and when they   
begin to sink again1 they are baked     
enough4--,a cheap seed cake4 ,take half 
a peck of flour1 set a pint of milk on  
the fire1 and break in a pound and a    

half of butter2 when all the butter is  
melted1 stir in half a pint of ale yeast
 that is not bitter4 ,take half an ounce
 of allspice beat fine1 and a pound of  
sugar sifted2 mix these with the flour  
first1 then make a hole in the middle of
 the flour1 and pour in the butter1     
milk1 and yeast4 ,while you are working 
it1 strew in some carraway seeds1 and   
set it before the fire to rise2 bake it 
an hour and a half in a quick oven4 ,it 
is best baked in two cakes2 if you make 
it in two1 put currants in one1 and     
carraway seeds in the other4--,seed cake
 the nun's way4 ,to four pounds of the  
finest flour1 add three pounds of       
double-refined sugar beat and sifted2   
mix this with the flour1 and set it     
before the fire to dry2 beat up four    
pounds of nice fresh butter to a cream1 
break three dozen of eggs 7leaving out  
sixteen whites7 and beat them up very   
well1 with a tea-cupful of orange-flower
 water1 strain them into the butter1 and
 beat them well therewith2 take the     

flour and sugar1 and mix in six ounces  
of carraway seeds2 put these ingredients
 to the butter and eggs by degrees1 and 
beating all continually for two hours3  
butter a hoop1 and bake it three hours  
in a moderate oven4 ,if you please1 you 
may add two or three grains of          
ambergris4   ,,seed ,,water4 ,bruise a  
spoonful of coriander seeds1 and half a 
spoonful of carraway4 ,boil them in a   
pint of water1 strain them1 beat up the 
yolk of an egg and mix with the water1  
add a little sweet wine and lump sugar4 
,,seeds4 ,to discover when seeds of any 
kind are fully ripe and good1 throw them
 into a basin of water4 ,if not         
sufficiently ripe1 they will swim on the
 surface2 but when arrived at full      
maturity1 they will be found uniformly  
to sink to the bottom2 a fact that is   
said to hold equally true of all seeds1 
from the cocoa nut to the               
orchis4--,seeds of plants may be        
preserved1 for many months at least1 by 
causing them to be packed1 either in    

husks1 pods1 c4 in absorbent paper1 with
 raisins or brown moist sugar2 or a good
 way1 practised by gardeners1 is to wrap
 the seed in brown paper or cartridge   
paper1 pasted down1 and then varnished  
over4--,to preserve seeds1 when sown1   
from vermin4 ,steep the grain or seed   
three or four hours1 or a sufficient    
time for it to penetrate the skin1 or   
husk1 in a strong solution of liver of  
sulphur4   ,,shads4 ,they must be scaled
 very clean1 then gut and wash them1 dry
 them in a cloth1 score them on the     
sides1 rub them with butter1 sprinkle   
salt over them1 and broil them of a fine
 brown2 boil sorrel1 chervil1 onion and 
parsley1 chop it fine2 melt a piece of  
butter in cream sufficient for your     
sauce1 then put in your herbs1 season it
 with salt1 pepper1 and a little nutmeg1
 toss it up together1 and pour over your
 fish2 or you may serve it with a ragout
 of mushrooms1 or a brown sauce with    
capers1 garnished with lemon4           
,,seville ,,orange ,,posset4 ,squeeze   

,seville orange or lemon juice into a   
glass dish1 or mix them together if     
preferred1 and sweeten it well with fine
 sugar4 ,then warm some cream over the  
fire1 but do not let it boil4 ,put it   
into a teapot and pour it into the      
juice1 holding the teapot up very high1 
that it may froth and curdle the better4
 ,instead of cream1 milk thickened with 
one or two yolks of eggs may be used1 if
 more convenient4   ,,shalot4 ,as the   
habits of growth in roots of this nature
 differ greatly in the different sorts1 
some requiring to be nearly or quite on 
the surface of the ground1 while others 
stand in need of being a considerable   
depth below it1 which has not been well 
attended to in the garden culture of    
such roots2 it may be readily supposed  
that these have considerable influence  
and effect on the growth of such root   
crops4 ,in consequence of finding that  
crops of this root generally became     
mouldy and perished1 and that they were 
usually planted1 from the directions of 

garden cultivators1 at the depth of two 
or three inches from the surface2 the   
injury1 failure1 and destruction of such
 crops1 were naturally ascribed to this 
cause4 ,a few bulbs or bunches of this  
root were consequently divided1 as far  
as possible1 into single buds or bulbs1 
and planted upon or rather above the    
surface of the ground1 some very rich   
soil being placed underneath them1 and  
the mould on each side raised to support
 them1 until they became firmly rooted4 
,this mould was then removed by means of
 a hoe1 and the use of the watering-pot1
 and the bulbs of course left wholly out
 of the ground4 ,the growth of the      
plants had now so near a resemblance to 
that of the common onion1 as not readily
 to be distinguished from it1 until     
their irregularity of form1 the         
consequence of the numerous germs within
 each bulb1 became evident4 ,the forms  
of the bulbs1 however1 continued        
constantly different from all those     
raised in the ordinary method1 being    

much more broad1 but of less length4    
,the crop was a great deal better in    
quality1 and at the same time much more 
abundant in quantity4 ,it may           
consequently not be unworthy of the     
gardener's attention4--,garlic1         
rocambole1 and shalot are chiefly used  
in ragouts and sauces which require to  
be highly flavoured1 unless a separate  
sauce is made of them only2 and indeed1 
the mixing of animal juices in          
preparations of vegetables is by no     
means to be recommended1 where the      
health is to be consulted4 ,the         
substitution of butter and flour1 yolks 
of eggs and cream1 mushroom or walnut   
ketchup1 is greatly to be preferred to  
rich gravies1 in dressing of vegetables4
   ,,shalot ,,sauce4 ,put a few chopped 
shalots into a little gravy boiled      
clear1 and nearly half as much vinegar4 
,season with pepper and salt1 and boil  
it half an hour4   ,,shalot ,,vinegar4  
,split six or eight shalots2 put them   
into a wide-mouthed quart bottle1 and   

fill it up with vinegar4 ,stop it close2
 and in a month the vinegar will be fit 
for use4   ,,shalot ,,wine4 ,peel1      
mince1 and pound in a mortar1 three     
ounces of shalots1 and infuse them in a 
pint of sherry for ten days4 ,pour off  
the clear liquor on three ounces more of
 shalots1 and let the wine stand on them
 ten days longer4 ,an ounce of scraped  
horseradish may be added to the above1  
and a little lemon peel cut thin4 ,this 
is rather the most expensive1 but by far
 the most elegant preparation of shalot4
 ,it imparts the onion flavour to soups 
and sauces1 for chops1 steaks1 hashes1  
or boiled meats1 more agreeably than any
 other1 without leaving any unpleasant  
taste in the mouth4   ,,shank ,,jelly4  
,boil fifteen shanks of mutton in three 
quarts of water4 ,two cow heels1 three  
calf's feet1 or five sheep's feet1 will 
answer the same purpose4 ,let them stew 
no longer than to extract a good jelly1 
and when cold take off the fat1 and     
clear it from the settlement at the     

bottom4 ,the jelly may be cleared with  
whites of eggs1 and running it through a
 jelly bag4 ,orange or lemon juice1 or  
wine1 and sugar1 may be added1 as is    
suitable for the patient4 ,wine however 
should never be given to any invalid1   
without the express permission of the   
medical attendant1 as it may do more    
harm than good1 unless used with great  
discretion4 ,much less should any kind  
of spirits be allowed1 as they are of a 
much more dangerous nature than wine in 
such cases4   ,,sharp ,,sauce4 ,put into
 a silver saucepan1 or one that is very 
clean and well tinned1 half a pint of   
the best white wine vinegar1 and a      
quarter of a pound of pounded loaf      
sugar4 ,simmer it gently over the fire1 
skim it well1 pour it through a tammis  
or fine sieve1 and send it up in a      
basin4 ,this sauce is adapted for       
venison1 and is often preferred to the  
sweet wine sauces4   ,,sheep',s ,,ears4 
,take a dozen and a half of sheep's     
ears1 scald and clean them very well2   

then make a forcemeat of veal1 suet1    
crumbs of bread1 a little nutmeg1       
pepper1 salt1 and beaten mace1 parsley  
and thyme shred fine2 mix these         
ingredients with the yolk of an egg2    
fill the ears1 and lay one over the     
other1 press them close1 flour them1 and
 fry them in clean beef dripping1 of a  
fine brown2 serve them up with gravy    
sauce in the dish1 garnished with lemon4
 ,this is a pretty side dish4           
,,shelford ,,pudding4 ,mix three        
quarters of a pound of currants or      
raisins1 one pound of suet1 a pound of  
flour1 six eggs1 some good milk1 lemon  
peel1 and a little salt4 ,boil it in a  
melon shape six hours4   ,,sherbet4     
,this liquor is a species of negus      
without the wine4 ,it consists of water1
 lemon1 or orange juice1 and sugar1 in  
which are dissolved perfumed cakes1 made
 of the best ,damascus fruit1 and       
containing also an infusion of some     
drops of rose-water3 another kind is    
made of violets1 honey1 juice of        

raisins1 c4 ,it is well calculated for  
assuaging thirst1 as the acidity is     
agreeably blended with sweetness4 ,it   
resembles1 indeed1 those fruits which we
 find so grateful when one is thirsty4  
,,shin ,,of ,,beef4 ,a shin or leg of   
beef1 weighing full six pounds1 will    
make a large tureen of excellent soup4  
,cut half a pound of bacon into slices  
about half an inch thick1 lay it at the 
bottom of a soup kettle or deep stewpan1
 and place the meat on this1 after      
having first chopped the bone in two or 
three places4 ,add two carrots1 two     
turnips1 a head of celery1 two large    
onions with two or three cloves stuck in
 them1 a dozen black peppercorns1 the   
same of ,jamaica pepper1 and a bundle of
 lemon thyme1 winter savoury1 and       
parsley4 ,just cover the meat with cold 
water1 boil it over a quick fire1 skim  
it well1 and then let it stew very      
gently by the side of the fire for four 
hours till it is quite tender4 ,take out
 all the meat1 strain off the soup1 and 

remove the fat from the surface when    
cold4 ,cut the meat into small pieces1  
and put them into the soup1 when it is  
to be warmed up for the table4 ,a       
knuckle of veal may be dressed in the   
same way4   ,,shingles4 ,this disorder1 
of the same nature as ,st4 ,anthony's   
fire1 and requiring a similar mode of   
treatment1 attacks various parts of the 
body1 but chiefly the waist1 around     
which it appears in numerous pimples of 
a livid hue1 and seldom attended with   
fever4 ,no attempt should be made to    
repel the eruption2 the body should be  
kept gently open1 and the part affected 
rubbed with a little warm wheaten flour4
 ,then linen bags of oatmeal1 camomile  
flowers1 and a little bruised camphor   
may also be applied1 which will         
effectually relieve the inflammation4   
,,shoe ,,blacking4 ,in three pints of   
small beer1 put two ounces of ivory     
black1 and one pennyworth of brown      
sugar4 ,as soon as they boil1 put a     
dessert-spoonful of sweet oil1 and then 

boil slowly till reduced to a quart4    
,stir it up with a stick every time it  
is used2 and put it on the shoe with a  
brush when wanted4--,another4 ,two      
ounces of ivory black2 one tea-spoonful 
of oil of vitriol1 one table-spoonful of
 sweet oil2 and two ounces of brown     
sugar2 roll the same into a ball1 and to
 dissolve it add half a pint of         
vinegar4--,another4 ,take ivory black   
and brown sugar candy1 of each two      
ounces2 of sweet oil a table-spoonful2  
add gradually thereto a pint of vinegar1
 cold1 and stir the whole till gradually
 incorporated4--,another4 ,to one pint  
of vinegar add half an ounce of         
vitriolic acid1 half an ounce of        
copperas1 two ounces of sugar candy1 and
 two ounces and a half of ivory black3  
mix the whole well together4--,another4 
,sweet oil1 half an ounce2 ivory black  
and treacle1 of each half a pound2 gum  
arabic half an ounce2 vinegar1 three    
pints2 boil the vinegar1 and pour it hot
 on the other ingredients4--,another4   

,three ounces of ivory black1 one ounce 
of sugar candy1 one ounce of oil of     
vitriol1 one ounce of spirits of salts1 
one lemon1 one table-spoonful of sweet  
oil1 and one pint of vinegar4--,first   
mix the ivory black and sweet oil       
together1 then the lemon and sugar      
candy1 with a little vinegar to qualify 
the blacking1 then add your spirits of  
salts and vitriol1 and mix them all well
 together4 ,n4 ,b4 ,the last ingredients
 prevent the vitriol and salts from     
injuring the leather1 and add to the    
lustre of the blacking4--,another4      
,ivory black1 two ounces2 brown sugar1  
one ounce and a half2 sweet oil1 half a 
table-spoonful4 ,mix them well1 and then
 gradually add half a pint of small     
beer4--,another4 ,a quarter of a pound  
of ivory black1 a quarter of a pound of 
moist sugar1 a table-spoonful of flour1 
a piece of tallow about the size of a   
walnut1 and a small piece of gum        
arabic4--,make a paste of the flour1 and
 while hot put in the tallow1 then the  

sugar1 and afterwards mix the whole well
 together in a quart of water1 and you  
will have a beautiful shining blacking4 
,,shoes4 ,the best way of cleaning shoes
 in the winter time is to scrape off the
 dirt with the back of a knife1 or with 
a wooden knife made for that purpose1   
while the shoes are wet1 and wipe off   
the remainder with a wet sponge1 or     
piece of flannel4 ,set them to dry at a 
distance from the fire1 and they will   
afterwards take a fine polish4 ,this    
will save much of the trouble in        
cleaning1 when the dirt is suffered to  
dry on2 and by applying a little sweet  
oil occasionally1 the leather will be   
prevented from growing hard4 ,to secure 
the soles of shoes or boots from being  
penetrated with rain or snow1 melt a    
little bees' wax and mutton suet1 and   
rub it slightly over the edges of the   
sole where the stitches are2 this will  
be sufficient to repel the wet4         
,occasionally rubbing the soles with hot
 tar1 and dusting over it a small       

quantity of iron filings1 will tend to  
fill up the pores of the leather1 and   
preserve the feet dry and warm in       
winter4 ,the practice of pouring brandy 
or spirits into shoes or boots1 with a  
view to prevent the effects of wet or   
cold1 is very pernicious1 and often     
brings on inflammation of the bowels4   
,the best remedy for damp feet is to    
bathe them in warm water2 and if they   
become sore or blistered1 rub them with 
a little mutton suet4 ,as many evils and
 inconveniences arise from wearing      
improper shoes1 it may be necessary to  
observe1 that an easy shoe1 adapted to  
the size and shape of the foot1 is of   
considerable consequence4 ,the soles    
should be thick1 and their extremities  
round rather than pointed1 in order to  
protect the toes from being injured by  
sharp stones1 or other rough substances1
 that may occur in walking4 ,persons    
wearing narrow or fashionable shoes1    
merely for the sake of appearance1 not  
only suffer immediate fatigue and       

languor when walking only a short       
distance1 but are exposed to the pain   
and inconvenience of warts and corns1   
and numerous other maladies2 while the  
want of dry easy shoes checks the       
necessary perspiration1 which extends   
its influence to other parts of the     
body4 ,for children1 a kind of half     
boots1 such as may be laced above the   
ancles1 are superior to shoes1 as they  
not only have the advantage of fitting  
the leg1 but are likewise not easily    
trodden down at the heels1 and children 
can walk more firmly in them than in    
shoes4   ,,short ,,biscuits4 ,beat half 
a pound of butter to a cream1 then add  
half a pound of loaf sugar finely       
powdered and sifted1 the yolks of two   
eggs1 and a few carraways4 ,mix in a    
pound of flour well dried1 and add as   
much cream as will make it a proper     
stiffness for rolling4 ,roll it out on a
 clean board1 and cut the paste into    
cakes with the top of a glass or cup4   
,bake them on tins for about half an    

hour4--,another way4 ,a quarter of a    
pound of butter beat to a cream1 six    
ounces of fine sugar powdered and       
sifted1 four yolks of eggs1 three       
quarters of a pound of flour1 a little  
mace1 and a little grated lemon peel4   
,make them into a paste1 roll it out1   
and cut it into cakes with the top of a 
wine glass4 ,currants or carraways may  
be added if agreeable4   ,,short        
,,cakes4 ,rub into a pound of dried     
flour1 four ounces of butter1 four      
ounces of powdered sugar1 one egg1 and a
 spoonful or two of thin cream to make  
it into a paste4 ,when mixed1 put       
currants into one half1 and carraways   
into the rest4 ,cut them into little    
cakes with the top of a wine glass1 or  
canister lid1 and bake them a few       
minutes on floured tins4   ,,short      
,,crust4 ,dry two ounces of white sugar2
 after it has been pounded and sifted4  
,mix it with a pound of flour well      
dried1 and rub into it three ounces of  
butter1 so fine as not to be seen4 ,put 

the yolks of two eggs well beaten into  
some cream1 mix it with the above into a
 smooth paste1 roll it out thin1 and    
bake it in a moderate oven4--,another4  
,mix with a pound of fine flour dried1  
an ounce of sugar pounded and sifted4   
,crumble three ounces of butter into it1
 till it looks all like flour2 and with 
a glass of boiling cream1 work it up to 
a fine paste4--,to make a richer crust1 
but not sweet1 rub six ounces of butter 
into eight ounces of fine flour4 ,mix it
 into a stiffish paste1 with as little  
water as possible2 beat it well1 and    
roll it thin4 ,this1 as well as the     
former1 is proper for tarts of fresh or 
preserved fruit4--,another4 ,to a pound 
of flour allow six ounces of butter1 and
 a little salt4 ,rub the butter well    
into the flour with the hand1 till the  
whole is well united1 and then put in a 
small quantity of cold water1 just      
enough to mix it to a paste4 ,mould it  
quite smooth with the hand1 and roll it 
out for use4   ,,short ,,paste4 ,rub a  

quarter of a pound of butter into a     
pound of flour1 mixed with water and two
 eggs4 ,work it up to a good stiffness1 
and roll it out4 ,if for sweet tarts1   
two table-spoonfuls of sugar should be  
added4   ,,shoulder ,,of ,,lamb         
,,forced4 ,bone a shoulder of lamb1 and 
fill it up with forcemeat2 braise it two
 hours over a slow stove4 ,take it up   
and glaze it1 or it may be glazed only1 
and not braised4 ,serve with sorrel     
sauce under the lamb4   ,,shoulder ,,of 
,,lamb ,,grilled4 ,roast a shoulder of  
lamb till about three parts done1 score 
it both ways into squares about an inch 
large1 rub it over with yolks of egg1   
season it with pepper and salt1 and     
strew it over with bread crumbs and     
chopped parsley4 ,set it before the     
fire1 brown it with a salamander1 and   
serve it up with gravy1 mushroom        
ketchup1 lemon juice1 and a piece of    
butter rolled in flour4 ,heat it over   
the fire till it is well thickened4     
,,shoulder ,,of ,,mutton4 ,if intended  

to be boiled with oysters1 hang it up   
some days1 and then salt it well for two
 days4 ,bone it1 sprinkle it with       
pepper1 and a little pounded mace4 ,lay 
some oysters over it1 and roll the meat 
up tight and tie it4 ,stew it in a small
 quantity of water1 with an onion and a 
few peppercorns1 till it is quite       
tender4 ,prepare a little good gravy1   
and some oysters stewed in it2 thicken  
this with flour and butter1 and pour it 
over the mutton when the tape is taken  
off4 ,the stewpan should be kept close  
covered4 ,if the shoulder is to be      
roasted1 serve it up with onion sauce4  
,the blade-bone may be broiled4         
,,shoulder ,,of ,,pork4 ,a shoulder or a
 breast of pork is best put into pickle4
 ,salt the shoulder as a leg2 and when  
very nice it may be roasted1 instead of 
being boiled4   ,,shoulder ,,of ,,veal4 
,cut off the knuckle for a stew or      
gravy1 and roast the other part with    
stuffing4 ,it may be larded1 and served 
with melted butter4 ,the blade-bone1    

with a good deal of meat left on it1    
eats extremely well with mushroom or    
oyster sauce1 or with mushroom ketchup  
in butter4   ,,shoulder ,,of ,,venison4 
,the neck and shoulder are roasted the  
same as the haunch1 and served with the 
same sauce4 ,but if the shoulder is to  
be stewed1 take out the bone1 and beat  
the meat with a rolling-pin4 ,lay       
amongst it some slices of mutton fat1   
that have lain a few hours in a little  
port wine2 sprinkle a little pepper and 
allspice over it in fine powder1 roll   
and tie it up tight4 ,set it in a       
stewpan that will just hold it1 with    
mutton or beef gravy1 half a pint of    
port wine1 with pepper and allspice4    
,simmer it close covered1 and very      
slowly1 for three or four hours4 ,when  
quite tender1 take off the tape1 set the
 meat on a dish1 and strain the gravy   
over it4 ,serve with currant-jelly      
sauce4 ,this is the best way of dressing
 a shoulder of venison1 unless it be    
very fat1 and then it should be roasted4

 ,the bone should be stewed with it4    
,,shrewsbury ,,cakes4 ,sift one pound of
 sugar1 some pounded cinnamon1 and      
nutmeg grated1 into three pounds of fine
 flour4 ,add a little rose water to     
three eggs well beaten1 and mix with the
 flour2 then pour into it as much melted
 butter as will make it a good thickness
 to roll out4 ,mould it well1 roll it   
thin1 and cut it into any shape you     
please4   ,,shrimp ,,pie4 ,pick a quart 
of shrimps2 if they be very salt1 season
 them only with mace and a clove or two4
 ,mince two or three anchovies1 mix them
 with the spice1 and then season the    
shrimps4 ,put some butter at the bottom 
of the dish1 and over the shrimps1 with 
a glass of sharp white wine4 ,the pie   
will not take long in baking1 and the   
paste must be light and thin4   ,,shrimp
 ,,sauce4 ,if the shrimps be not ready  
picked pour over a little water to wash 
them4 ,put them to butter melted thick  
and smooth1 give them one boil1 and add 
the juice of a lemon4   ,,shrub4 ,to a  

gallon of rum1 put a quart of the juice 
of ,seville oranges1 and two pounds and 
a half of loaf sugar beaten fine1 and   
then barrel it4 ,steep the rinds of half
 a dozen oranges in a little rum1 the   
next day strain it into the vessel1 and 
make it up ten gallons with water that  
has been boiled4 ,stir the liquor twice 
a day for a fortnight1 or the shrub will
 be spoiled4   ,,sick ,,rooms4 ,to      
purify sick rooms from noxious vapours1 
exhalations1 and all kinds of infected  
air1 put half an ounce of finely        
pulverized black oxide of manganese into
 a saucer1 and pour upon it nearly an   
ounce of muriatic acid4 ,place the      
saucer on the floor of the infected     
apartment1 leave it and shut the door1  
and the contagion will be completely    
destroyed4 ,muriatic acid with red oxide
 of lead will have a similar effect4    
,sulphur burnt for the same purpose1 has
 the power of overcoming the effects of 
noxious vapours4 ,shallow vessels filled
 with lime water are of great use in    

absorbing carbonic acid gas1 especially 
in workshops where charcoal is burnt4   
,newly prepared charcoal will absorb    
various kinds of noxious effluvia1 and  
might be used with considerable         
advantage for the purification of       
privies1 if small pieces of it are      
strewed upon the floor4 ,never venture  
into a sick room if you are in a violent
 perspiration 7if circumstances require 
your continuance there for any time17   
for the moment your body becomes cold1  
it is in a state likely to absorb the   
infection1 and give you the disease4    
,nor visit a sick person1 7especially if
 the complaint be of a contagious       
nature7 with an empty stomach2 as this  
disposes the system more readily to     
receive the contagion4 ,in attending a  
sick person1 place yourself where the   
air passes from the door or window to   
the bed of the diseased1 not betwixt the
 diseased person and any fire that is in
 the room1 as the heat of the fire will 
draw the infectious vapour in that      

direction1 and you would run much danger
 from breathing in it4   ,,silk ,,dyes4 
,silk is usually dyed red with          
cochineal1 or carthamus1 and sometimes  
with ,brazil wood4 ,archil is employed  
to give silk a bloom1 but it is seldom  
used by itself1 unless when the colour  
wanted is lilac4 ,silk may be dyed      
crimson1 by steeping it in a solution of
 alum1 and then dyeing it in the usual  
way in a cochineal bath4 ,poppy colour1 
cherry1 rose1 and flesh colour1 are     
given to silk by means of carthamus4    
,the process consists merely in keeping 
the silk as long as it extracts any     
colour1 in an alkaline solution of      
carthamus1 into which as much lemon     
juice has been poured1 as is sufficient 
to give it a fine cherry red colour4    
,silk cannot be dyed a full scarlet2 but
 a colour approaching to scarlet may be 
given to it1 by first impregnating the  
stuff with murio-sulphate of tin1 and   
afterwards dyeing it in equal parts of  
cochineal and quercitron bark4   ,,silk 

,,stockings4 ,to clean silk stockings   
properly1 it is necessary first to wash 
them in a lukewarm liquor of white soap1
 then to rinse them in clean water1 and 
wash them again as before4 ,they are to 
be washed a third time in a stronger    
soap liquor1 made hot and tinged with   
blueing1 and rinsed in clean water4     
,before they are quite dry1 they are to 
be stoved with brimstone1 and afterwards
 polished with glass upon a wooden leg4 
,gauzes are whitened in the same manner1
 only a little gum is put in the soap   
liquor before they are stoved4   ,,silks
 ,,cleaned4 ,the best method of cleaning
 silks1 woollens1 and cottons1 without  
damage to their texture and colour1 is  
to grate some raw potatoes to a fine    
pulp in clean water1 and pass the liquid
 matter through a coarse sieve into     
another vessel of water4 ,let the       
mixture stand till the fine white       
particles of the potatoes are           
precipitated2 then pour off the liquor1 
and preserve it for use4 ,the article to

 be cleaned should then be laid upon a  
linen cloth on a table2 and having      
provided a clean sponge1 dip it into the
 potatoe liquor1 and apply it to the    
article to be cleaned1 till the dirt is 
made to disappear2 then wash it in clean
 water several times4 ,two middle-sized 
potatoes will be sufficient for a pint  
of water4 ,the coarse pulp1 which does  
not pass through the sieve1 is of great 
use in cleaning worsted curtains1       
tapestry1 carpets1 and other coarse     
articles4 ,the mucilaginous liquor will 
clean all sorts of silk1 cotton or      
woollen goods1 without hurting or       
spoiling the colour4 ,it may also be    
used in cleaning oil paintings1 or      
furniture that is soiled4 ,dirtied      
painted wainscots may be cleaned by     
wetting a sponge in the liquor1 then    
dipping it in a little fine clean sand1 
and afterwards rubbing the wainscot with
 it4   ,,silvering4 ,for silvering glass
 globes1 and such kind of articles1 one 
part of mercury1 and four of tin1 are   

generally used4 ,but if two parts of    
mercury1 one of tin1 one of lead1 and   
one of bismuth1 are melted together1 the
 compound which they form will answer   
the purpose better4 ,either of them must
 be made in an iron ladle1 over a clear 
fire1 and be frequently stirred4 ,the   
glass to be silvered must be very clean 
and dry4 ,the alloy is poured in at the 
top1 and shaken till the whole internal 
surface is covered4   ,,silvering ,,of  
,,ivory4 ,prepare a diluted solution of 
nitrate of silver1 and immerse in it an 
ivory paper knife4 ,when the ivory has  
become yellow1 in that part where it is 
in contact with the fluid1 take it out  
and immerse it in an ale glass          
containing distilled water1 placed in a 
window4 ,in a short time1 by exposure to
 the rays of the sun1 it will become    
intensely black4 ,take it out of the    
water1 wipe it dry1 and rub it with a   
piece of leather4 ,the silver will now  
appear on the ivory in a metallic state1
 and the knife will retain its silvery  

coat for a long time4   ,,silvering ,,on
 ,,silk4 ,paint flowers or figures of   
any kind on a white silk ribbon1 with a 
camel hair pencil1 dipped in a solution 
of nitrate of silver4 ,immerse this     
whilst wet in a jar of sulphurous acid  
gas1 by burning sulphur under a jar of  
atmospheric air4 ,the penciling will    
then assume a beautiful metallic        
brilliance4   ,,sinapisms4 ,the sinapism
 is a poultice made of vinegar instead  
of milk1 and rendered warm and          
stimulating by the addition of mustard1 
horseradish1 or garlic4 ,the common     
sinapism is made of equal quantities of 
bread crumbs and mustard1 a sufficient  
quantity of strong vinegar1 and mixing  
all together into a poultice4 ,when a   
sinapism is required to be more         
stimulating1 a little bruised garlic may
 be added4 ,sinapisms are employed to   
recal the blood and spirits to a weak   
part1 as in the case of palsy2 they are 
also of service in deep-seated pains1 as
 in the case of sciatica4 ,when the gout

 seizes the head or stomach1 they are   
applied to the feet to bring the        
disorder down1 and are likewise applied 
to the soles of the feet in a low state 
of fever4 ,they should not be suffered  
to lie on till they have raised         
blisters1 but till the parts become red1
 and will continue so when pressed with 
the finger4   ,,sippets4 ,when the      
stomach is too weak to receive meat1 put
 on a very hot plate two or three       
sippets of bread1 and pour over them    
some beef1 mutton1 or veal gravy4       
,flavour with a little salt4   ,,simple 
,,waters4 ,the most expeditious method  
of distilling waters is to tie a piece  
of muslin or gauze1 over a glazed       
earthen pot1 whose mouth is just large  
enough to receive the bottom of a       
warming pan2 on this lay your herb1     
clipped1 whether mint1 lavender1 or     
whatever else you please2 then place    
upon them the hot warming-pan1 with live
 coals in it1 to cause heat just enough 
to prevent burning1 by which means1 as  

the steam issuing out of the herb cannot
 mount upwards1 by reason of the bottom 
of the pan just fitting the brim of the 
vessel below it1 it must necessarily    
descend1 and collect into water at the  
bottom of the receiver1 and that        
strongly impregnated with the essential 
oil and salt of the vegetable thus      
distilled2 which1 if you want to make   
spirituous1 or compound water of1 is    
easily done1 by simply adding some good 
spirits1 or ,french brandy to it1 which 
will keep good for a long time1 and be  
much better than if the spirits had     
passed through a still1 which must of   
necessity waste some of their strength4 
,care should be taken not to let the    
fire be too strong1 lest it scorch the  
plants2 and to be made of charcoal1 for 
continuance and better regulation1 which
 must be managed by lifting up and      
laying down the lid1 as you want to     
increase or decrease the degrees of     
heat4 ,the cooler the season1 the deeper
 the earthen pan2 and the less fire at  

first 7afterwards to be gradually       
raised7 in the greater perfection will  
the distilled water be obtained4--,as   
the more moveable1 or volatile parts of 
vegetables1 are the aqueous1 the oily1  
the gummy1 the resinous1 and the saline1
 these are to be expected in the waters 
of this process2 the heat here employed 
being so great as to burst the vessels  
of the plants1 some of which contain so 
large a quantity of oil1 that it may be 
seen swimming on the surface of the     
water4--,medical waters thus procured   
will afford us nearly all the native    
virtues of vegetables1 and give us a    
mixture of their several principles1    
whence they in a manner come up to the  
expressed juice1 or extract gained      
therefrom3 and if brandy be at the same 
time added to these distilled waters1 so
 strong of oil and salt1 a compound1 or 
spirituous water1 may be likewise       
procured1 at a cheap and easy           
rate4--,although a small quantity only  
of distilled water can be obtained at a 

time by this confined operation1 yet it 
compensates in strength what is         
deficient in quantity4 ,such liquors1 if
 well corked up from the air1 will keep 
good a long time1 especially if about a 
twentieth part of any spirits be added1 
in order to preserve the same more      
effectually4   ,,size ,,from ,,potatoes4
 ,one of the beneficial uses of         
potatoes1 not perhaps generally known1  
is1 that the starch of them1 quite      
fresh1 and washed only once1 may be     
employed to make size1 which1 mixed with
 chalk1 and diluted in a little water1  
forms a very beautiful and good white   
for ceilings4 ,this size has no smell1  
while animal size1 which putrefies so   
readily1 always exhales a very          
disagreeable odour4 ,that of potatoes1  
as it is very little subject to         
putrefaction1 appears1 from experience1 
to be more durable in tenacity and      
whiteness2 and1 for white-washing1      
should be preferred to animal size1 the 
decomposition of which is always        

accompanied with unhealthy exhalations4 
,,skate4 ,in the purchase of this       
article1 observe that it be very white  
and thick4 ,it requires to be hung up   
one day at least before it is dressed2  
if too fresh1 it eats tough4 ,skate may 
either be boiled1 or fried in crumbs1   
being first dipped in egg4 ,crimp skate 
should be boiled and sent up in a       
napkin1 or it may be fried as above4    
,,skate ,,soup4 ,this is made of the    
stock fish for soup1 with an ounce of   
vermicelli boiled in it1 a little before
 it is served4 ,then add half a pint of 
cream1 beaten with the yolks of two     
eggs4 ,stir it by the side of the fire1 
but not on it4 ,serve it up with a small
 ,french roll warmed in a ,dutch oven1  
and then soaked an hour in the soup4    
,,skirrets4 ,hamburgh parsley1          
scorzonera1 and skirrets1 are much      
esteemed for their roots1 the only part 
which is eaten4 ,they should be boiled  
like young carrots1 and they will eat   
very well with meat1 or alone1 or in    

soups4 ,the shoots of salsify in the    
spring1 from the roots of a year old1   
gathered green and tender1 will eat very
 nice1 if boiled in the same manner as  
asparagus4   ,,slate1 a well-known1     
neat1 convenient1 and durable material1 
for the covering of the roofs of        
buildings4 ,there are great varieties of
 this substance2 and it likewise differs
 very greatly in its qualities and      
colours4 ,in some places it is found in 
thick lamin1 or flakes2 while in others 
it is thin and light4 ,the colours are  
white1 brown1 and blue4 ,it is so       
durable1 in some cases1 as to have been 
known to continue sound and good for    
centuries4 ,however1 unless it should be
 brought from a quarry of well reputed  
goodness1 it is necessary to try its    
properties1 which may be done by        
striking the slate sharply against a    
large stone1 and if it produce a        
complete sound1 it is a mark of         
goodness2 but if in hewing it does not  
shatter before the edge of the sect1 or 

instrument commonly used for that       
purpose1 the criterion is decisive4 ,the
 goodness of slate may be farther       
estimated by its colour3 the deep black 
hue is apt to imbibe moisture1 but the  
lighter is always the least penetrable3 
the touch also may be in some degree a  
guide1 for a good firm stone feels      
somewhat hard and rough1 whereas an open
 slate feels very smooth1 and as it     
were1 greasy4 ,and another method of    
trying the goodness of slate1 is to     
place the slate-stone lengthwise and    
perpendicularly in a tub of water1 about
 half a foot deep1 care being taken that
 the upper or unimmersed part of the    
slate be not accidentally wetted by the 
hand1 or otherwise2 let it remain in    
this state twenty-four hours2 if good   
and firm stone1 it will not draw water  
more than half an inch above the surface
 of the water1 and that perhaps at the  
edges only1 those parts having been a   
little loosened in the hewing2 but a    
spongy defective stone will draw water  

to the very top4 ,there is still another
 mode1 held to be infallible4 ,first1   
weigh two or three of the most suspected
 slates1 noting the weight2 then immerge
 them in a vessel of water twelve hours2
 take them out1 and wipe them as clean  
as possible with a linen cloth2 and if  
they weigh more than at first1 it       
denotes that quality of slate which     
imbibes water3 a drachm is allowable in 
a dozen pounds1 and no more4 ,it may be 
noticed1 that in laying of this         
material1 a bushel and a half of lime1  
and three bushels of fresh-water sand1  
will be sufficient for a square of work2
 but if it be pin plastered1 it will    
take above as much more3 but good slate1
 well laid and plastered to the pin1    
will lie an hundred years2 and on good  
timber a much longer time4 ,it has been 
common to lay the slates dry1 or on moss
 only1 but they are much better when    
laid with plaster4 ,when they are to be 
plastered to the pin1 then about the    
first quantity of lime and sand will be 

sufficient for the purpose1 when well   
mixed and blended together1 by properly 
working them4 ,slates differ very much  
in thickness as well as colour1 which   
suits them for different situations and 
purposes4 ,a great deal of good slate of
 various kinds is raised in different   
parts of ,wales1 and much excellent blue
 and other coloured sorts is procured   
from the northern parts of ,lancashire1 
and other neighbouring places1 as well  
as from different other counties        
throughout the kingdom4 ,in some parts  
the slate is distributed into three     
kinds1 as the best1 the middling1 and   
the waste or common sort4   ,,sleep4    
',tired nature's sweet restorer1 balmy  
sleep1' is indispensible to the         
continuance of health and life2 and the 
night is appropriated for the recovery  
of that strength which is expended on   
the various exercises of the day4 ,but  
sleep1 as well as diet and exercise1    
ought to be duly regulated2 for too     
little of it1 as well as too much1 is   

alike injurious4 ,a medium ought        
therefore to be observed1 though the    
real proportion cannot be ascertained by
 any given time1 as one person will be  
more refreshed by five or six hours     
sleep1 than another by eight or ten4    
,children may be allowed to take as much
 as they please2 but for adults1 six    
hours is generally sufficient1 and no   
one ought to exceed eight4 ,to make     
sleep refreshing1 it is necessary to    
take sufficient exercise in the open    
air4 ,too much exertion will prevent    
sleep1 as well as too little2 yet we    
seldom hear the active and laborious    
complain of restless nights1 for they   
generally enjoy the luxury of           
undisturbed repose4 ,refreshing sleep is
 often prevented by the use of strong   
tea1 or heavy suppers2 and the stomach  
being loaded1 occasions frightful       
dreams1 and broken and interrupted rest4
 ,it is also necessary to guard against 
anxiety and corroding grief3 many by    
indulging these1 have banished sleep so 

long that they could never afterwards   
enjoy it4 ,sleep taken in the forepart  
of the night is most refreshing1 and    
nothing more effectually undermines and 
ruins the constitution than night       
watching4 ,how quickly the want of rest 
in due season will destroy the most     
blooming complexion1 or best state of   
health1 may be seen in the ghastly      
countenances of those who turn the day  
into night1 and the night into day4     
,,sliced ,,cucumbers4 ,cut some         
cucumbers into thick slices1 drain them 
in a cullender1 and add some sliced     
onions4 ,use some strong vinegar1 and   
pickle them in the same manner as       
gherkins and ,french beans4   ,,slices  
,,of ,,beef4 ,to prepare red beef for   
slices1 cut off a piece of thin flank1  
and remove the skin4 ,rub the beef well 
with a mixture made of two pounds of    
common salt1 two ounces of bay salt1 two
 ounces of saltpetre1 and half a pound  
of moist sugar1 pounded together in a   
marble mortar4 ,put it into an earthen  

pan1 and turn and rub it daily for a    
week4 ,then take it out of the brine and
 wipe it1 strew over it pounded mace1   
cloves1 pepper1 a little allspice1      
plenty of chopped parsley1 and a few    
shalots4 ,roll it up1 bind it round with
 tape1 boil it quite tender1 and press  
it4 ,when cold cut it into slices1 and  
garnish it with pickled barberries1     
fresh parsley1 or any other approved    
article4   ,,slices ,,of ,,cod4 ,to boil
 slices of codfish1 put plenty of salt  
into some spring water4 ,boil it up     
quick1 and then put in the fish4 ,keep  
it boiling1 and skim it very clean4 ,it 
will be done sufficiently in eight or   
ten minutes4 ,some small pieces may be  
fried and served round it4 ,oyster1     
shrimp1 or anchovy sauce1 should be     
served with it4   ,,slices ,,of ,,ham4  
,bacon or ham may be fried1 broiled on a
 gridiron over a clear fire1 or toasted 
with a fork4 ,the slices should be of   
the same thickness in every part4 ,to   
have it curled1 the slices should be cut

 about two inches long1 then rolled up1 
and a little wooden skewer passed       
through them4 ,put them into a cheese   
toaster or ,dutch oven1 for eight or ten
 minutes1 turning the slices as they    
crisp4 ,this is considered the          
handsomest way of dressing rashers of   
bacon1 but it is best uncurled1 because 
it is crisper1 and more equally done4   
,slices of ham or bacon should not be   
more than half a quarter of an inch     
thick1 and will eat much more mellow if 
soaked in hot water for a quarter of an 
hour1 and then dried in a cloth1 before 
they are toasted4   ,,slices ,,of       
,,salmon4 ,when washed1 wipe the salmon 
quite dry4 ,rub the slices over with a  
soft brush dipped in sweet oil1 season  
with pepper and salt1 fold them neatly  
in clean white paper1 and broil them    
over a clear fire4   ,,slight ,,wounds4 
,when fresh wounds bleed much1 lint     
dipped in vinegar or spirits of         
turpentine1 may be pressed upon the     
surface for a few minutes1 and retained 

by a moderately tight bandage2 but if   
the blood spirts out violently1 it shows
 that an artery is wounded1 and it must 
be held very firmly till a surgeon      
arrives4 ,but when the blood seems to   
flow equally from every part of the     
wound1 and there is no reason therefore 
to suppose that any considerable vessel 
is wounded1 it may be permitted to bleed
 while the dressings are preparing4 ,the
 edges of the wound are then to be      
gently pressed together1 and retained by
 straps of sticking plaster4 ,these may 
remain on for three or four days1 unless
 the sore becomes painful1 or the matter
 smells offensive1 in which case the    
straps of plaster must be taken off1 the
 parts washed clean with warm water1 and
 fresh slips of plaster applied1 nicely 
adjusted to keep the wound closed4 ,the 
slips must be laid over the wound       
crossways1 and reach several inches     
beyond each side of it1 in order to hold
 the parts firmly together4 ,by keeping 
the limb or part very still1 abstaining 

from strong liquors1 taking only light  
mild food1 and keeping the bowels open1 
all simple wounds may easily be healed  
in this manner4 ,but poultices1 greasy  
salves1 or filling the wound with lint1 
will have an opposite effect4 ,even     
ragged or torn wounds may be drawn      
together and healed by sticking plaster1
 without any other salves or medicines4 
,a broken shin1 or slight ruffling of   
the skin1 may be covered with lint      
dipped in equal parts of vinegar and    
brandy1 and left to stick on1 unless the
 place inflames2 and then weak goulard  
is the best remedy4 ,common cuts may be 
kept together by sticking plaster1 or   
with only a piece of fine linen rag1 or 
thread bound round them4 ,the rag       
applied next to a cut or wound of any   
kind1 should always be of white linen2  
but calico1 or coloured rags1 will do   
quite as well for outward bandages4     
,important wounds should always be      
committed to the care of a skilful      
surgeon4   ,,slugs4 ,these reptiles do  

great damage in fields and gardens1     
especially to crops of lettuces1        
cabbages1 or turnips4 ,their track is   
perceived by the shining and slimy      
substance which they leave behind them4 
,there are several kinds of these little
 animals4 ,the white and brown leathery 
kind often even destroy the strong stems
 of young cabbage1 and other similar    
plants4 ,the destruction of them has    
been suggested to be effected by the use
 of tar-water1 sprinkled over the       
ground2 and also by having recourse to  
lime1 in the preparation of the land for
 such crops4 ,they conceal themselves in
 the holes and crevices1 only making    
their appearance early in mornings and  
late in the evenings4 ,the white slug or
 snail is likewise very destructive to  
young turnip crops1 by rising out of the
 holes of the soils1 on wet and dewy    
mornings and evenings4 ,rolling the     
ground with a heavy implement1 before   
the sun rises1 has been advised as a    
means of destroying them in these cases4

 ,slugs of this sort are likewise very  
destructive1 in some districts1 to the  
roots of corn crops1 during the         
day-time1 in the early spring months1   
while they lie concealed in the ground1 
by eating and devouring them2 and by    
coming out in the evenings1 and during  
the night-time1 to commit ravages on the
 blades1 and other parts above the      
ground4 ,numbers of them are sometimes  
met with upon the same plant1 and they  
may easily be extirpated and removed    
from the land by the above practice1    
while they are at work1 especially in   
moon-light seasons1 and any further     
injury to the crops be guarded against4 
,warm moist weather is always a great   
encouragement to their coming out of    
their hiding-places2 and advantage      
should constantly be taken of it for    
their extermination1 as they suddenly   
retire under ground during the time of  
cold4 ,the strong lands of other places 
are occasionally much infested with them
 in the pea1 bean1 and rye crops and    

stubbles1 as well as clover roots1 when 
a wheat crop is put in upon them4 ,the  
slugs1 in some cases1 are of about half 
an inch in length1 having their backs of
 a blueish cast in the skin part1 and   
their under parts wholly of a white     
appearance4 ,a mixture of sulphur and   
lime1 made so as to be conveniently     
applied1 has been found to be highly    
destructive of them in general4--,the   
use of lime-water has lately been       
advised as an excellent and cheap mode  
of destroying slugs in gardens1 as well 
as fields1 in the second volume of the  
,transactions of the ,horticultural     
,society of ,london4 ,it is found to be 
far preferable1 in this intention1 to   
quicklime1 which is liable to become too
 soon saturated with moisture1 and      
rendered ineffectual4 ,the manner of    
employing the water is after it has been
 newly made from stone lime1 by means of
 hot water poured upon it1 to pour it   
through the fine rose of a watering-pot 
over the slugs1 which have been         

collected by means of pea-haulm1 or some
 other similar substance1 laid down on  
the ground in portions1 at the distance 
of about a pole from each other4 ,in    
proper weather1 the slugs soon collect  
in this way1 in great numbers1 for      
shelter as well as to get food4 ,when a 
boy takes up the substance1 and by a    
gentle shake leaves the whole of the    
slugs on the ground1 another person then
 pours a small quantity of lime-water on
 them1 and the boy removes the haulmy   
material to some intermediate place1 in 
order that the same practice may be     
repeated4 ,by persevering in this method
 for a little while1 the whole of the   
slugs may be destroyed1 as the least    
drop of the water speedily kills them4  
,this practice1 it is supposed1 will be 
found highly beneficial in the          
flower-garden1 as by watering the       
edgings of box1 thrift1 or other kinds1 
the slugs will be killed with certainty1
 even when the weather is moist4 ,the   
application is considered simple1 the   

effect certain1 and the expence         
trifling1 whether in the garden or the  
field2 a few pots only being required1  
in the latter case1 to the acre1 which  
can be made with a very small quantity  
of lime4 ,and the labour is not of any  
material consequence1 so that the whole 
charge will not1 it is imagined1 exceed 
five shillings the acre4--,to prevent   
slugs from getting into fruit trees4 ,if
 the trees are standards1 tie a coarse  
horse-hair rope about them1 two or three
 feet from the ground4 ,if they are     
against the wall1 nail a narrow slip of 
coarse horse-hair cloth against the     
wall1 about half a foot from the ground1
 and they will never get over it1 for if
 they attempt it1 it will kill them1 as 
their bellies are soft1 and the         
horse-hair will wound them4   ,,small   
,,coal4 ,there is generally a great     
waste in the article of coal1 owing to  
the quantity of dust found amongst it2  
but this if wetted makes the strongest  
fire for the back of the grate1 where it

 should remain untouched till it is     
formed into a cake4 ,cinders lightly    
wetted give a great degree of heat1 and 
are better than coal for furnaces1      
ironing stoves1 and ovens4 ,they should 
be carefully preserved and sifted in a  
covered tin bucket1 which prevents the  
dispersion of the dust4   ,,small ,,pox4
 ,previous to the appearance of the     
eruption1 the patient should be kept in 
a cool dry apartment1 and abstain from  
all animal food1 cheese1 and pastry4    
,the diet should consist of cooling     
vegetables1 ripe fruit1 pearl barley1   
and sago4 ,the drink may be barley      
water1 with a few drops of vinegar or   
cream of tartar1 or lukewarm milk and   
water2 but neither beer nor wine must be
 allowed4 ,in case of an obstruction of 
the bowels1 mild laxatives or clysters  
may be given2 and if the throat be      
affected1 it should be gargled with     
vinegar and water4 ,warm fomentations   
should be applied to the neck1 and      
mustard poultices to the feet4 ,after   

the eruption has made its appearance1   
the recovery of the patient may be      
chiefly entrusted to nature1 while      
proper attention is paid to diet and    
regimen4 ,but if the pustules begin to  
disappear1 blisters ought to be         
immediately applied to the calves of the
 legs1 and parsley-root boiled in milk  
should frequently be eaten1 in order to 
encourage the eruption4 ,when the       
pustules suddenly sink in1 it denotes   
danger1 and medical assistance should   
speedily be procured4 ,in case of       
inoculation1 which introduces the       
disease in a milder form1 and has been  
the means of saving the lives of many   
thousands1 a similar mode of treatment  
is required4 ,for about a week or ten   
days previous to inoculation1 the       
patient should adhere to a regular diet2
 avoiding all animal food1 seasoned     
dishes1 wine and spirits1 and should    
live sparingly on fruit pies1 puddings1 
and vegetables4 ,the same regimen must  
be observed as in the former instance1  

during the progress of the disease1 and 
then1 but little medicine will be       
required4   ,,small ,,rice ,,puddings4  
,wash two large spoonfuls of rice1 and  
simmer it with half a pint of milk till 
it is thick4 ,put in a piece of butter  
the size of an egg1 and nearly half a   
pint of thick cream1 and give it one    
boil4 ,when cold1 mix four yolks and two
 whites of eggs well beaten1 sugar and  
nutmeg to taste4 ,add grated lemon1 and 
a little cinnamon4 ,butter some small   
cups1 and fill them three parts full1   
putting at bottom some orange or citron4
 ,bake them three quarters of an hour in
 a slowish oven4 ,serve them up the     
moment they are to be eaten1 with sweet 
sauce in the dish1 or in a boat4        
,,smell ,,of ,,paint4 ,when a room is   
newly painted1 place three or four tubs 
full of water near the wainscot1 and    
renew the water daily4 ,in two or three 
days it will absorb all the offensive   
effluvia arising from the paint1 and    
render the room wholesome4 ,the smell of

 paint may also be prevented1 by        
dissolving some frankincense in spirits 
of turpentine over a slow fire1 and     
mixing it with the paint before it be   
laid on4   ,,smelling ,,bottle4 ,reduce 
to powder an equal quantity of          
sal-ammoniac and quicklime separately1  
put two or three drops of the essence of
 bergamot into a small bottle1 then add 
the other ingredients1 and cork it      
close4 ,a drop or two of ther will      
improve it4   ,,smelts4 ,this delicate  
fish is caught in the ,thames1 and some 
other large rivers4 ,when good and in   
season1 they have a fine silvery hue1   
are very firm1 and have a refreshing    
smell like cucumbers newly cut4 ,they   
should not be washed more than is       
necessary merely to clean them4 ,dry    
them in a cloth1 lightly flour them1 and
 shake it off4 ,dip them in plenty of   
eggs1 then into bread crumbs grated     
fine1 and plunge them into a good pan of
 boiling lard4 ,let them continue gently
 boiling1 and a few minutes will make   

them a bright yellow-brown4 ,take care  
not to take off the light roughness of  
the crumbs1 or their beauty will be     
lost4   ,,smoked ,,herrings4 ,clean and 
lay them in salt one night1 with        
saltpetre2 then hang them on a stick1   
through the eyes1 in a row4 ,have ready 
an old cask1 in which put some saw-dust1
 and in the midst of it a heater        
red-hot4 ,fix the stick over the smoke1 
and let them remain twenty-four hours4  
,,smoky ,,chimnies4 ,the plague of a    
smoking chimney is proverbial1 and has  
engaged considerable attention from     
observers of various descriptions4      
,smoky chimnies in a new house1 are     
such1 frequently1 for want of air4 ,the 
workmanship of the rooms being all good 
and just out of the workman's hands1 the
 joints of the flooring and of the      
pannels of the wainscoting are all true 
and tight2 the more so as the walls1    
perhaps not yet thoroughly dry1 preserve
 a dampness in the air of the room which
 keeps the woodwork swelled and close3  

the doors and the sashes too being      
worked with truth1 shut with exactness1 
so that the room is perfectly tight1 no 
passage being left open for the air to  
enter except the key-hole1 and even that
 is frequently closed by a little       
dropping shutter4 ,in this case it is   
evident that there can be no regular    
current through the flue of the chimney1
 as any air escaping from its aperture  
would cause an exhaustion in the air of 
the room similar to that in the receiver
 of an air-pump1 and therefore an equal 
quantity of air would rush down the flue
 to restore the equilibrium2 accordingly
 the smoke1 if it ever ascended to the  
top1 would be beat down again into the  
room4 ,those1 therefore1 who stop every 
crevice in a room to prevent the        
admission of fresh air1 and yet would   
have their chimney carry up the smoke1  
require inconsistencies and expect      
impossibilities4 ,the obvious remedy in 
this case is1 to admit more air1 and the
 question will be how and where this    

necessary quantity of air from without  
is to be admitted1 so as to produce the 
least inconvenience2 for if the door or 
window be left so much open1 it causes a
 cold draft of air to the fire-place1 to
 the great discomfort of those who sit  
there4 ,various have been the           
contrivances to avoid this1 such as     
bringing in fresh air through pipes in  
the jambs of the chimney1 which1        
pointing upwards1 should blow the smoke 
up the funnel2 opening passages in the  
funnel above to let in air for the same 
purpose2 but these produce an effect    
contrary to that intended1 for as it is 
the constant current of air passing from
 the room through the opening of the    
chimney into the flue1 which prevents   
the smoke coming out into the room1 if  
the funnel is supplied by other means   
with the air it wants1 and especially if
 that air be cold1 the force of that    
current is diminished1 and the smoke in 
its efforts to enter the room finds less
 resistance4 ,the wanted air must then  

indispensably be admitted into the room 
to supply what goes off through the     
opening of the chimney1 and it is       
advisable to make the aperture for this 
purpose as near the ceiling as possible1
 because the heated air will naturally  
ascend and occupy the highest part of   
the room1 thus causing a great          
difference of climate at different      
heights1 a defect which will be in some 
measure obviated by the admission of    
cold air near the ceiling1 which        
descending1 will beat down and mingle   
the air more effectually4 ,another cause
 of smoky chimnies is too short a       
funnel1 as1 in this case1 the ascending 
current will not always have sufficient 
power to direct the smoke up the flue4  
,this defect is frequently found in low 
buildings1 or the upper stories of high 
ones1 and is unavoidable1 for if the    
flue be raised high above the roof to   
strengthen its draft1 it is then in     
danger of being blown down and crushing 
the roof in its fall4 ,the remedy in    

this case is to contract the opening of 
the chimney so as to oblige all the     
entering air to pass through or very    
near the fire1 by which means it will be
 considerably heated1 and by its great  
rarefaction1 cause a powerful draft1 and
 compensate for the shortness of its    
column4 ,the case of too short a funnel 
is more general than would be imagined1 
and often found where one would not     
expect it2 for it is not uncommon in    
ill-contrived buildings1 instead of     
having a separate funnel for each       
fire-place1 to bend and turn the funnel 
of an upper room so as to make it enter 
the side of another flue that comes from
 below4 ,by this means the funnel of the
 upper room is made short1 of course1   
since its length can only be reckoned   
from the place where it enters the lower
 funnel1 and that flue is also shortened
 by all the distance between the        
entrance of the second funnel and the   
top of the stack2 for all that part     
being readily supplied with air through 

the second flue1 adds no strength to the
 draft1 especially as that air is cold  
when there is no fire in the second     
chimney4 ,the only easy remedy here1 is 
to keep the opening shut of that flue in
 which there is no fire4 ,another very  
common cause of the smoking of chimnies 
is1 their overpowering one another4 ,for
 instance1 if there be two chimnies in  
one large room1 and you make fires in   
both of them1 you will find that the    
greater and stronger fire shall         
overpower the weaker1 and draw air down 
its funnel to supply its own demand1    
which air descending in the weaker      
funnel will drive down its smoke1 and   
force it into the room4 ,if1 instead of 
being in one room1 the two chimnies are 
in two different rooms communicating by 
a door1 the case is the same whenever   
that door is open4 ,the remedy is1 to   
take care that every room have the means
 of supplying itself from without1 with 
the air its chimney may require1 so that
 no one of them may be obliged to borrow

 from another1 nor under the necessity  
of lending4 ,another cause of smoking   
is1 when the tops of chimnies are       
commanded by higher buildings1 or by a  
hill1 so that the wind blowing over such
 eminences falls like water over a dam1 
sometimes almost perpendicularly on the 
tops of the chimnies that lie in its    
way1 and beats down the smoke contained 
in them4 ,the remedy commonly applied in
 this case is1 a turn-cap1 made of tin  
or plate-iron1 covering the chimney     
above1 and on three sides1 open on one  
side1 turning on a spindle1 and which   
being guided or governed by a vane1     
always presents its back to the wind4   
,this method will generally be found    
effectual1 but if not1 raising the      
flues1 where practicable1 so as their   
tops may be on a level with or higher   
than the commanding eminence1 is more to
 be depended on4 ,there is another case 
of command1 the reverse of that last    
mentioned2 it is where the commanding   
eminence is farther from the wind than  

the chimney commanded4 ,for instance1   
suppose the chimney of a building to be 
so situated as that its top is below the
 level of the ridge of the roof1 which1 
when the wind blows against it1 forms a 
kind of dam against its progress4 ,in   
this case1 the wind being obstructed by 
this dam1 will1 like water1 press and   
search for passages through it1 and     
finding the top of the chimney below the
 top of the dam1 it will force itself   
down that funnel in order to get through
 by some door or window open on the     
other side of the building1 and if there
 be a fire in such chimney1 its smoke is
 of course beat down and fills the room4
 ,the only remedy for this inconvenience
 is1 to raise the funnel higher than the
 roof1 supporting it1 if necessary1 by  
iron bars2 for a turn-cap in this case  
has no effect1 the dammed up air        
pressing down through it in whatever    
position the wind may have placed its   
opening4 ,chimnies otherwise drawing    
well are sometimes made to smoke by the 

improper and inconvenient situation of a
 door4 ,when the door and chimney are   
placed on the same side of a room1 if   
the door is made to open from the       
chimney1 it follows1 that when only     
partly opened1 a current of air is      
admitted and directed across the opening
 of the chimney1 which is apt to draw   
out some of the smoke4 ,chimnies which  
generally draw well1 do1 nevertheless1  
sometimes give smoke into the room1 it  
being driven down by strong winds       
passing over the tops of their flues1   
though not descending from any          
commanding eminence4 ,to understand     
this1 it may be considered that the     
rising light air1 to obtain a free issue
 from the funnel1 must push out of its  
way1 or oblige the air that is over it  
to rise4 ,in a time of calm1 or of      
little wind1 this is done visibly2 for  
we see the smoke that is brought up by  
that air rise in a column above the     
chimney4 ,but when a violent current of 
wind passes over the top of a chimney1  

its particles have received so much     
force1 which keeps them in a horizontal 
direction1 and follow each other so     
rapidly1 that the rising light air has  
not strength sufficient to oblige them  
to quit that direction1 and move upwards
 to permit its issue4 ,add to this1 that
 some of the air may impinge on that    
part of the inside of the funnel which  
is opposed to its progress1 and be      
thence reflected downwards from side to 
side1 driving the smoke before it into  
the room4 ,the simplest and best remedy 
in this case is the application of a    
chimney-pot1 which is a hollow truncated
 cone of earthenware placed upon the top
 of the flue4 ,the intention of this    
contrivance is1 that the wind and eddies
 which strike against the oblique       
surface of these covers may be reflected
 upwards instead of blowing down the    
chimney4 ,the bad construction of       
fire-places is another cause of smoking 
chimneys2 and this case will lead us to 
the consideration of the methods of     

increasing the heat and diminishing the 
consumption of fuel2 for it will be     
found that the improvements necessary to
 produce the last-mentioned end will    
also have a general tendency to cure    
smoky chimnies4 ,on this subject the    
meritorious labours of ,count ,rumford  
are conspicuous1 and we shall proceed to
 give an abridged account of his method4
 ,in investigating the best form of a   
fire-place1 it will be necessary to     
consider1 first1 what are the objects   
which ought principally to be had in    
view in the construction of a           
fire-place2 and1 secondly1 to consider  
how these objects can best be attained4 
,now the design of a chimney-fire being 
simply to warm a room1 it is essential  
to contrive so that this end shall be   
actually attained1 and with the least   
possible expence of fuel1 and also that 
the air of the room be preserved        
perfectly pure and fit for respiration1 
and free from smoke and all disagreeable
 smells4 ,to cause as many as possible  

of the rays1 as they are sent off from  
the fire in straight lines1 to come     
directly into the room1 it will be      
necessary1 in the first place1 to bring 
the fire as far forward1 and to leave   
the opening of the fire-place as wide   
and high as can be done without         
inconvenience2 and secondly1 to make the
 sides and back of the fire-place of    
such form1 and of such materials1 as to 
cause the direct rays from the fire     
which strike against them1 to be sent   
into the room by reflection in the      
greatest abundance4 ,now1 it will be    
found1 upon examination1 that the best  
form for the vertical sides of a        
fire-place1 or the covings1 as they are 
called1 is that of an upright plane1    
making an angle with the plane of the   
back of the fire-place of about #ace    
degrees4 ,according to the old          
construction of chimnies1 this angle is 
#ij degrees1 or forms a right angle2    
but1 as in this case the two covings are
 parallel to each other1 it is evident  

that they are very ill contrived for    
throwing into the room1 by reflection1  
the rays from the fire which fall on    
them4 ,the next improvement will be to  
reduce the throat of the chimney1 the   
immoderate size of which is a most      
essential fault in their construction2  
for1 however good the formation of a    
fire-place may be in other respects1 if 
the opening left for the passage of the 
smoke is larger than is necessary for   
that purpose1 nothing can prevent the   
warm air of the room from escaping      
through it2 and whenever this happens1  
there is not only an unnecessary loss of
 heat1 but the warm air1 which leaves   
the room to go up the chimney1 being    
replaced by cold air from without1      
produces those drafts of air so often   
complained of4 ,but though these evils  
may be remedied1 by reducing the throat 
of the chimney to a proper size1 yet1 in
 doing this1 several considerations will
 be necessary to determine its proper   
situation4 ,as the smoke and hot vapour 

which rise from a fire naturally tend   
upwards1 it is evident that it will be  
proper to place the throat of the       
chimney perpendicularly over the fire2  
but to ascertain its most advantageous  
distance1 or how far above the burning  
fuel it ought to be placed1 is not so   
easy1 and requires several advantages   
and disadvantages to be balanced4 ,as   
the smoke and vapour rise in consequence
 of their being rarefied by heat1 and   
made lighter than the air of the        
surrounding atmosphere1 and as the      
degree of their rarefraction is in      
proportion to the intensity of their    
heat1 and as this heat is greater near  
the fire than at a distance from it1 it 
is clear1 that the nearer the throat of 
a chimney is to the fire1 the stronger  
will be what is commonly called its     
draught1 and the less danger there will 
be of its smoking1 or of dust coming    
into the room when the fire is stirred4 
,but1 on the other hand1 when a very    
strong draught is occasioned by the     

throat of the chimney being very near   
the fire1 it may happen that the influx 
of air into the fire may become so      
strong as to cause the fuel to be       
consumed too rapidly4 ,this however will
 very seldom be found to be the case1   
for the throats of chimnies are in      
general too high4 ,in regard to the     
materials which it will be most         
advantageous to employ in the           
construction of fire-places1 little     
difficulty will attend the determination
 of that point4 ,as the object in view  
is to bring radiant heat into the room1 
it is clear that that material is best  
for the construction of a fire-place    
which reflects the most1 or which       
absorbs the least of it1 for that heat  
which is absorbed cannot be reflected4  
,now1 as bodies which absorb radiant    
heat are necessarily heated in          
consequence of that absorption2 to      
discover which of the various materials 
that can be employed for constructing   
fire-places are best adapted for that   

purpose1 we have only to find1 by an    
experiment very easy to be made1 what   
bodies acquire least heat1 when exposed 
to the direct rays of a clear fire2 for 
those which are least heated evidently  
absorb the least1 and consequently      
reflect the most radiant heat4 ,and     
hence it appears that iron1 and in      
general metals of all kinds1 which are  
well known to grow very hot when exposed
 to the rays projected by burning fuel1 
are to be reckoned among the very worst 
materials that it is possible to employ 
in the construction of fire-places4     
,perhaps the best materials are         
fire-stone and common bricks and mortar4
 ,these substances are fortunately very 
cheap1 and it is not easy to say to     
which of the two the preference ought to
 be given4 ,when bricks are used1 they  
should be covered with a thin coating of
 plaster1 which1 when perfectly dry1    
should be white-washed4 ,the fire-stone 
should likewise be white-washed1 when   
that is used2 and every part of the     

fire-place which does not come into     
actual contact with the burning fuel    
should be kept as white and clean as    
possible4 ,the bringing forward of the  
fire into the room1 or rather bringing  
it nearer to the front of the opening of
 the fire-place1 and the diminishing of 
the throat of the chimney1 being two    
objects principally had in view in the  
alterations of fire-places recommended1 
it is evident that both these may be    
attained merely by bringing forward the 
back of the chimney4 ,it will then      
remain to be determined how far the back
 should be brought forward4 ,this point 
will be limited by the necessity of     
leaving a proper passage for the smoke4 
,now1 as this passage1 which in its     
narrowest part is called the throat of  
the chimney1 ought1 for reasons before  
stated1 to be immediately or            
perpendicularly over the fire1 it is    
evident that the back of the chimney    
should be built perfectly upright4 ,to  
determine therefore the place of the new

 back1 nothing more is necessary than to
 ascertain how wide the throat of the   
chimney ought to be left4 ,this width is
 determined by ,count ,rumford from     
numerous experiments1 and comparing all 
circumstances1 to be four inches4       
,therefore1 supposing the breast of the 
chimney1 or the wall above the mantle1  
to be nine inches thick1 allowing four  
inches for the width of the throat1 this
 will give thirteen inches for the depth
 of the fire-place4 ,the next           
consideration will be the width which it
 will be proper to give to the back4    
,this1 in fire-places of the old        
construction1 is the same with the width
 of the opening in front2 but this      
construction is faulty1 on two accounts2
 first1 because the covings being       
parallel to each other1 are ill         
contrived to throw out into the room the
 heat they receive from the fire in the 
form of rays2 and1 secondly1 the large  
open corners occasion eddies of wind    
which frequently disturb the fire and   

embarrass the smoke in its ascent1 in   
such a manner as to bring it into the   
room4 ,both these defects may be        
entirely remedied1 by diminishing the   
width of the back of the fire-place4    
,the width which in most cases it will  
be best to give it1 is one-third of the 
width of the opening of the fire-place  
in front4 ,but it is not absolutely     
necessary to conform rigorously to this 
decision1 nor will it always be         
possible4 ,where a chimney is designed  
for warming a room of moderate size1 the
 depth of the fire-place being          
determined by the thickness of the      
breast to thirteen inches1 the same     
dimensions would be a good size for the 
width of the back1 and three times      
thirteen inches1 or three feet three    
inches1 for the width of the opening in 
front1 and the angles made by the back  
of the fire-place1 and the sides of it1 
or covings1 would be just #ace degrees1 
which is the best position they can have
 for throwing heat into the room4 ,in   

determining the width of this opening in
 front1 the chimney is supposed to be   
perfectly good1 and well situated4 ,if  
there is any reason to apprehend its    
ever smoking1 it will be necessary to   
reduce the opening in front1 placing the
 covings at a less angle than #ace      
degrees1 and especially to diminish the 
height of the opening by lowering the   
mantle4 ,if from any consideration1 such
 as the wish to accommodate the         
fire-place to a grate or stove already  
on hand1 it should be wished to make the
 back wider than the dimension          
recommended1 as for instance1 sixteen   
inches2 it will be advisable not to     
exceed the width of three feet three    
inches for the opening in front1 as in a
 very wide and shallow fire-place1 any  
sudden motion of the air in front would 
be apt to bring out puffs of smoke into 
the room4 ,the throat of the chimney    
being reduced to four inches1 it will be
 necessary to make a provision for the  
passage of a chimney sweeper4 ,this is  

to be done in the following manner4 ,in 
building up the new back of the         
fire-place1 when this wall is brought up
 so high that there remains no more than
 about ten or eleven inches between what
 is then the top of it and the underside
 of the mantle1 an opening or door-way1 
eleven or twelve inches wide1 must be   
begun in the middle of the back1 and    
continued quite to the top of it1 which 
according to the height that it will    
commonly be necessary to carry up the   
back1 will make the opening twelve or   
fourteen inches high1 which will be     
quite sufficient for the purpose4 ,when 
the fire-place is finished1 this        
door-way is to be closed by a few bricks
 laid without mortar1 or a tile or piece
 of stone confined in its place by means
 of a rebate made for that purpose in   
the brick-work4 ,as often as the chimney
 is swept1 the chimney sweeper removes  
this temporary wall or stone1 which is  
very easily done1 and when he has       
finished his work1 he again puts it in  

its place4 ,the new back and covings may
 be built either of brick-work or of    
stone1 and the space between them and   
the old back and covings1 ought to be   
filled up to give greater solidity to   
the structure4 ,this may be done with   
loose rubbish or pieces of broken bricks
 or stones1 provided the work be        
strengthened by a few layers or courses 
of bricks laid in mortar2 but it will be
 indispensably necessary to finish the  
work where these new walls end1 that is 
to say1 at the top of the throat of the 
chimney1 where it ends abruptly in the  
open canal or flue1 by a horizontal     
course of bricks well secured with      
mortar4 ,it is of much importance that  
they should terminate in this manner2   
for were they to be sloped outward and  
raised in such a manner as to swell out 
the upper extremity of the throat of the
 chimney in the form of a trumpet1 and  
increase it by degrees to the size of   
the flue of the chimney1 this           
construction would tend to assist the   

winds which may attempt to blow down the
 chimney1 in forcing their way through  
the throat1 and throwing the smoke      
backward into the room4 ,the internal   
form of the breast of the chimney is    
also a matter of great importance1 and  
which ought to be particularly attended 
to4 ,the worst form it can have is that 
of a vertical plane or upright flat1 and
 next to this the worst form is an      
inclined plane4 ,both these forms cause 
the current of warm air from the room   
which will1 in spite of every           
precaution1 sometimes find its way into 
the chimney1 to cross upon the current  
of smoke which rises from the fire in a 
manner most likely to embarrass it in   
its ascent and drive it back4 ,the      
current of air which1 passing under the 
mantle1 gets into the chimney1 should be
 made gradually to bend its course      
upwards1 by which means it will unite   
quietly with the ascending current of   
smoke1 and will be less likely to check 
and impede its progress4 ,this is to be 

effected by rounding off the inside of  
the breast of the chimney1 which may be 
done by a thick coating of plaster4     
,when the breast or wall of the chimney 
in front is very thin1 it may happen1   
that the depth of the fire-place        
determined according to the preceding   
rules may be too small4 ,thus supposing 
the breast to be only four inches thick1
 which is sometimes the case1           
particularly in rooms situated near the 
top of a house1 taking four inches for  
the width of the throat1 will give only 
eight inches for the depth of the       
fire-place4 ,in this case1 it would be  
proper to increase the depth of the     
fire-place at the hearth to twelve or   
thirteen inches1 and to build up the    
back perpendicularly to the height of   
the top of the grate1 and then sloping  
the back by a gentle inclination        
forward1 bring it to its proper place   
directly under the back part of the     
throat of the chimney4 ,this slope1     
though it ought not to be too abrupt1   

yet should be quite finished at the     
height of eight or ten inches above the 
fire1 otherwise it may perhaps cause the
 chimney to smoke2 but when it is very  
near the fire1 its heat will enable the 
current of rising smoke to overcome the 
obstacle which this slope will oppose to
 its ascent1 which it could not so      
easily do1 were the slope situated at a 
greater distance from the burning fuel4 
,there is one important circumstance    
respecting chimney fire-places designed 
for burning coals which remains to be   
examined1 and that is the grate4        
,although there are few grates that may 
not be used in chimnies1 altered or     
constructed on the principles           
recommended by ,count ,rumford1 yet they
 are not by any means all equally well  
adapted for that purpose4 ,those whose  
construction is most simple1 and which  
of course are the cheapest1 are beyond  
comparison the best on all accounts4    
,nothing being wanted but merely a grate
 to contain the coals1 and all          

additional apparatus being not only     
useless but pernicious2 all complicated 
and expensive grates should be laid     
aside1 and such as are more simple      
substituted in their room4 ,the proper  
width for grates in rooms of a middling 
size1 will be from six to eight inches1 
and their length may be diminished more 
or less according to the difficulty of  
heating the room1 or the severity of the
 weather4 ,but where the width of a     
grate is not more than five inches1 it  
will be very difficult to prevent the   
fire from going out4 ,it has been before
 observed that the use of metals is as  
much as possible to be avoided in the   
construction of fire-places1 it will    
therefore be proper always to line the  
back and sides of a grate with fire     
stone1 which will cause the fire to burn
 better and give more heat into the     
room4   ,,snails4 ,these are a species  
of slugs covered with shell1 and which  
are very destructive to wall fruit4 ,to 
prevent their ascending the standard    

trees1 tie a coarse horse-hair rope     
about them1 two or three feet from the  
ground2 and to secure the wall trees1   
nail a narrow slip of horse-hair cloth  
against the wall1 about half an inch    
from the ground1 underneath the branches
 of the tree4 ,in the winter time the   
snails may be found in the holes of     
walls1 under thorns1 behind old trees or
 close hedges1 and might be taken and   
destroyed4 ,when they attack vegetables1
 a few sliced turnips laid on the       
borders will attract them in the        
evening1 when they may easily be        
gathered up4 ,lime and ashes strewed on 
the ground1 will also prevent their     
depredations4   ,,snipes4 ,these birds  
will keep several days1 and should be   
roasted without drawing1 and then served
 on toast4 ,butter only should be eaten 
with them1 as gravy takes off from the  
fine flavour4 ,the thigh and back are   
most esteemed4   ,,snipes ,,in ,,ragout4
 ,slit them down the backs1 but do not  
take out the insides2 toss them up with 

a little melted bacon fat1 seasoned with
 pepper and salt1 and a little mushroom 
ketchup2 when they are enough1 squeeze  
in a little juice of lemon1 and serve   
them up4   ,,snipes ,,in ,,surtout4     
,half roast your snipes1 and save the   
trail2 then make a forcemeat with veal1 
and as much beef suet chopped1 and beat 
in a mortar2 add an equal quantity of   
bread crumbs3 season it with beaten     
mace1 pepper1 salt1 parsley1 and sweet  
herbs shred fine2 mix all together1 and 
moisten it with the yolks of eggs3 lay a
 rim of this forcemeat round the dish1  
then put in your snipes4 ,take strong   
gravy1 according to your dish1 with     
morels and truffles1 a few mushrooms1 a 
sweetbread cut in pieces1 and an        
artichoke bottom cut small3 let all stew
 together1 then beat up the yolks of two
 or three eggs with a little white wine2
 pour this into your gravy1 and keep it 
stirring till it is of a proper         
thickness1 then let it stand to cool2   
work up the remainder of your forcemeat1

 and roll it out as you do paste2 pour  
your sauce over the birds1 and lay on   
your forcemeat2 close the edges1 and    
wash it over with the yolks of eggs1 and
 strew bread crumbs over that2 send it  
to the oven about half an hour1 and then
 to table as hot as you can4   ,,snow   
,,balls4 ,swell some rice in milk1 and  
strain it off4 ,having pared and cored  
some apples1 put the rice round them1   
and tie up each in a cloth4 ,add to each
 a bit of lemon peel1 a clove1 or       
cinnamon1 and boil them well4   ,,snow  
,,cream4 ,put to a quart of cream the   
whites of three eggs well beaten1 four  
spoonfuls of sweet wine1 sugar to       
sweeten1 and a bit of lemon peel4 ,whip 
it to a froth1 remove the peel1 and     
serve the cream in a dish4              
,,soldering4 ,put into a crucible two   
ounces of lead1 and when it is melted1  
throw in an ounce of tin4 ,this alloy is
 that generally known by the name of    
solder4 ,when heated by a hot iron1 and 
applied to tinned iron1 with powdered   

rosin1 it acts as a cement or solder4   
,it is also used to join leaden pipes1  
and other articles4   ,,soles4 ,a fine  
thick sole is almost as good eating as  
turbot1 and may be boiled in the same   
way4 ,wash the fish and clean it nicely1
 put it into a fish-kettle with a       
handful of salt1 and as much cold water 
as will cover it4 ,set it on the side of
 the fire1 take off the scum as it      
rises1 and let it boil gently about five
 minutes1 or longer if it be very large4
 ,send it up on a fish-drainer1         
garnished with slices of lemon and      
sprigs of curled parsley1 or nicely     
fried smelts1 or oysters4 ,slices of    
lemon for garnish are universally       
approved1 either with fried or boiled   
fish4 ,parsley and butter1 or fennel and
 butter1 make an excellent sauce2       
chervil sauce1 or anchovies1 are also   
approved4 ,boiled soles are very good   
warmed up like eels1 or covered with    
white wine sauce4 ,when soles are very  
large1 the best way is to take off the  

fillets1 trim them neatly1 and press    
them dry in a soft cloth4 ,egg them     
over1 strew on fine bread crumbs1 and   
fry them4 ,or skin and wash a pair of   
large soles very clean1 dry them in a   
cloth1 wash them with the yolk of an egg
 on both sides1 and strew over them a   
little flour1 and a few bread crumbs2   
fry them of a fine gold colour1 in      
,florence oil1 enough to cover them2    
when done1 drain them1 and lay them into
 an earthen dish that will hold them at 
length1 and set them by to cool2 then   
make the marinate with a pint of the    
best vinegar1 half a pint of sherry1    
some salt1 pepper1 nutmeg1 two cloves1  
and a blade of mace2 boil all together  
for about ten minutes1 then pour it over
 the fish hot1 the next day they will be
 fit for use4 ,when you dish them up1   
put some of the liquor over them2       
garnish the dish with fennel1 sliced    
lemon1 barberries1 and horseradish4 ,if 
you have any fried fish cold1 you may   
put it into this marinate4--,to         

fricassee soles white4 ,clean your soles
 very well1 bone them nicely1 and if    
large1 cut them in eight pieces1 if     
small1 only in four2 take off the heads2
 put the heads and bones1 an anchovy1 a 
faggot of sweet herbs1 a blade or two of
 mace1 some whole pepper1 salt1 an      
onion1 and a crust of bread1 all into a 
clean saucepan1 with a pint of water1   
cover it close1 and let it boil till a  
third is wasted2 strain it through a    
fine sieve into a stew-pan2 put in your 
soles with a gill of white wine1 a      
little parsley chopped fine1 a few      
mushrooms cut in two1 a piece of butter 
rolled in flour1 enough to thicken your 
sauce2 set it over your stove1 shake    
your pan frequently1 till they are      
enough1 and of a good thickness2 take   
the scum off very clean1 dish them up1  
and garnish with lemon and              
barberries4--,another way4 ,strip off   
the black skin of the fish1 but not the 
white2 then take out the bones1 and cut 
the flesh into slices about two inches  

long2 dip the slices in the yolks of    
eggs1 and strew over them raspings of   
bread2 then fry them in clarified       
butter1 and when they are fried enough1 
take them out on a plate1 and set them  
by the fire till you have made the      
following sauce4 ,take the bones of the 
fish1 boil them up with water1 and put  
in some anchovy and sweet herbs1 such as
 thyme and parsley1 and add a little    
pepper1 cloves and mace4 ,when these    
have boiled together some time1 take the
 butter in which the fish was fried1 put
 it into a pan over the fire1 shake     
flour into it1 and keep it stirring     
while the flour is shaking in2 then     
strain the liquor into it1 in which the 
fish bones1 herbs1 and spice were       
boiled1 and boil it together1 till it is
 very thick1 adding lemon juice to your 
taste4 ,put your fish into a dish1 and  
pour the sauce over it2 serve it up1    
garnished with slices of lemon and fried
 parsley4 ,this dish may take place on  
any part of the table1 either in the    

first or second course4--,another way4  
,take a pair of large soles1 skin and   
clean them well1 pour a little vinegar1 
and strew some salt over them2 let them 
lay in this till they are to be used4   
,when you want to boil them1 take a     
clean stew-pan1 put in a pint of white  
wine1 and a little water1 a faggot of   
sweet herbs1 an onion stuck with three  
or four cloves1 a blade of mace1 a      
little whole pepper1 and a little salt4 
,when your soles are enough1 take them  
up1 and lay them into a dish1 strain off
 the liquor1 put it into the stew-pan1  
with a good piece of butter rolled in   
flour1 and half a pint of white shrimps 
clean picked2 toss all up together1 till
 it is of a proper thickness2 take care 
to skim it very clean1 pour it over the 
fish4 ,garnish the dish with scraped    
horseradish1 and sliced lemon2 or you   
may send them to table plain1 and for   
sauce1 chop the meat of a lobster1      
bruise the body very smooth with a      
spoon1 mix it with your liquor1 and send

 it to table in a boat or bason4 ,this  
is much the best way to dress a small   
turbot4   ,,sole ,,pie4 ,split some     
soles from the bone1 and cut the fins   
close4 ,season with a mixture of salt1  
pepper1 a little nutmeg and pounded     
mace1 and put them in layers1 with      
oysters4 ,a pair of middling-sized soles
 will be sufficient1 and half a hundred 
oysters4 ,put in the dish the oyster    
liquor1 two or three spoonfuls of broth1
 and some butter4 ,when the pie comes   
from the oven1 pour in a cupful of thick
 cream1 and it will eat                 
excellently4--,another way4 ,clean and  
bone a pair of large soles2 boil about  
two pounds of eels tender2 take off all 
the meat1 put the bones into the water  
they were boiled in1 with the bones of  
the soles1 a blade of mace1 whole       
pepper1 and a little salt2 let this boil
 till you have about half a pint of     
strong broth4 ,take the flesh off the   
eels1 and chop it very fine1 with a     
little lemon peel1 an anchovy1 parsley1 

and bread crumbs3 season with pepper1   
salt1 nutmeg1 and beaten mace2 melt a   
quarter of a pound of butter1 and work  
all up to a paste4 ,sheet the dish with 
a good puff-paste2 lay the forcemeat on 
the paste1 and then lay in the soles2   
strain off the broth1 scum it clean1    
pour over the fish a sufficient         
quantity1 and lay on the lid4 ,when it  
comes from the oven1 if you have any of 
the broth left1 you may warm it1 and    
pour it into the pie4   ,,solid         
,,syllabubs4 ,mix a quart of thick raw  
cream1 one pound of refined sugar1 a    
pint and a half of fine raisin wine1 in 
a deep pan2 and add the grated peel and 
the juice of three lemons4 ,beat or     
whisk it one way1 half an hour2 then put
 it on a sieve1 with a piece of thin    
muslin laid smooth in the shallow end1  
till the next day4 ,put it in glasses3  
it will keep good in a cool place ten   
days4   ,,somersetshire ,,syllabub4 ,put
 into a large china bowl a pint of port1
 a pint of sherry1 or other white wine1 

and sugar to taste4 ,milk the bowl full4
 ,in twenty minutes' time1 cover it     
pretty high with clouted cream4 ,grate  
nutmeg over it1 add pounded cinnamon1   
and nonpareil comfits4   ,,sore         
,,breasts4 ,sore breasts in females1    
during the time of suckling1 are often  
occasioned by the improper practice of  
drawing the breasts1 which is both      
painful and dangerous4 ,if they get too 
full and hard before the infant can be  
applied1 it is better to let them remain
 a few hours in that state1 than to use 
any unnatural means1 or else to present 
the breast to a child that is a few     
months old4 ,it is the application of   
too great force in drawing them1 placing
 a child to suck at improper times1 the 
use of stimulating liquors and heated   
rooms1 which frequently occasion milk   
fevers and abscesses in the breast4 ,the
 nipple is sometimes so sore1 that the  
mother is sometimes obliged to refuse   
the breast1 and a stagnation takes      
place1 which is accompanied with        

ulcerations and fever4 ,to prevent these
 dangerous affections1 the young mother 
should carefully protrude the nipple    
between her fingers to make it more     
prominent1 and cover it with a hollow   
nutmeg several weeks previous to her    
delivery4 ,but if the parts be already  
in a diseased state1 it will be proper  
to bathe them with lime water1 or       
diluted port wine4 ,after this the      
breast should be dressed with a little  
spermaceti ointment1 or a composition of
 white wax and olive oil1 which is mild 
and gentle4 ,if this do not answer the  
purpose1 take four ounces of diachylon1 
two ounces of olive oil1 and one ounce  
of vinegar4 ,boil them together over a  
gentle fire1 keep stirring them till    
reduced to an ointment1 and apply a     
little of it to the nipple on a fine    
linen rag4 ,if accompanied with fever1  
take the bark in electuary three or four
 times a day1 the size of a nutmeg1 and 
persevere in it two or three weeks if   
necessary4   ,,sore ,,eyes4 ,pound      

together in a mortar1 an ounce of       
bole-ammoniac1 and a quarter of an ounce
 of white copperas4 ,shred fine an ounce
 of camphor1 and mix the ingredients    
well together4 ,pour on them a quart of 
boiling water1 stir the mixture till it 
is cold1 and apply a drop or two to the 
eye1 to remove humours or inflammation4 
,a cooling eye-water may be made of a   
dram of lapis calaminaris finely        
powdered1 mixed with half a pint of     
white wine1 and the same of plantain    
water4   ,,sore ,,throat4 ,an easy      
remedy for this disorder is to dip a    
piece of broad black ribband into       
hartshorn1 and wear it round the throat 
two or three days4 ,if this be not      
sufficient1 make a gargle in the        
following manner4 ,boil a little green  
sage in water1 strain it1 and mix it    
with vinegar and honey4 ,or pour a pint 
of boiling verjuice on a handful of     
rosemary tops in a basin1 put a tin     
funnel over it with the pipe upwards1   
and let the fume go to the throat as hot

 as it can be borne4 ,a common drink for
 a sore throat may be made of two ounces
 of ,turkey figs1 the same quantity of  
sun raisins cut small1 and two ounces of
 pearl barley1 boiled in three pints of 
water till reduced to a quart4 ,boil it 
gently1 then strain it1 and take it     
warm4 ,sometimes a handful of salt      
heated in an earthen pan1 then put into 
a flannel bag1 and applied as hot as    
possible round the throat1 will answer  
the purpose4 ,a fumigation for a sore   
throat may be made in the following     
manner4 ,boil together a pint of        
vinegar1 and an ounce of myrrh1 for half
 an hour1 and pour the liquor into a    
basin4 ,place over it the large part of 
a funnel that fits the basin1 and let   
the patient inhale the vapour by putting
 the pipe of the funnel into his mouth4 
,the fumigation must be applied as hot  
as possible1 and renewed every quarter  
of an hour1 till the patient is         
relieved4 ,for an inflammation or putrid
 sore throat1 or a quinsey1 this will be

 found of singular use if persisted in4 
,,sorrel ,,sauce4 ,wash and clean a     
quantity of sorrel1 put it into a       
stewpan that will just hold it1 with a  
piece of butter1 and cover it close4    
,set it over a slow fire for a quarter  
of an hour1 pass the sorrel with the    
back of a wooden spoon through a hair   
sieve1 season it with pepper and salt1  
and a dust of powdered sugar4 ,make it  
hot1 and serve it up under lamb1 veal1  
or sweetbreads4 ,cayenne1 nutmeg1 and   
lemon juice1 are sometimes added4       
,,sorrel ,,soup4 ,make a good gravy with
 part of a knuckle of veal1 and the     
scrag end of a neck or a chump end of a 
loin of mutton4 ,season it with a bunch 
of sweet herbs1 pepper1 and salt1 and   
two or three cloves4 ,when the meat is  
quite stewed down1 strain it off1 and   
let it stand till cold4 ,clear it well  
from the fat1 put it into a stewpan with
 a young fowl nicely trussed1 and set it
 over a slow fire4 ,wash three or four  
large handfuls of sorrel1 chop it a     

little1 fry it in butter1 put it into   
the soup1 and let the whole stew till   
the fowl is well done4 ,skim it very    
clean1 and serve it up with the fowl in 
the soup4   ,,soups4 ,it has generally  
been considered as good economy to use  
the cheapest and most inferior kind of  
meat for broths and soups1 and to boil  
it down till it is entirely destroyed1  
and hardly worth giving to the pigs4    
,but this is a false frugality2 and it  
is far better to buy good pieces of     
meat1 and only stew them till they are  
tender enough to be eaten4 ,lean juicy  
beef1 mutton1 or veal1 form the basis of
 good broth2 and it is therefore        
advisable to procure those pieces which 
afford the richest succulence1 and such 
as is fresh slain4 ,stale meat will make
 the broth grouty and bad tasted1 and   
fat is not so well adapted to the       
purpose4 ,the following herbs1 roots1   
and seasonings1 are proper for making   
and giving a relish to broths and soups1
 according as the taste may suit4       

,scotch barley1 pearl barley1 wheat     
flour1 oatmeal1 bread1 raspings1 peas1  
beans1 rice1 vermicelli1 maccaroni1     
isinglass1 potatoe mucilage1 mushroom1  
or mushroom ketchup1 champignons1       
parsnips1 carrots1 beet root1 turnips1  
garlic1 shalots1 and onions4 ,sliced    
onions fried with butter and flour till 
they are browned1 and then rubbed       
through a sieve1 are excellent to       
heighten the colour and flavour of brown
 soups and sauces1 and form the basis of
 most of the fine relishes furnished by 
the cook4 ,the older and drier the      
onion1 the stronger will be its flavour1
 and the quantity must be regulated     
accordingly4 ,leeks1 cucumber1 or burnet
 vinegar2 celery1 or celery seed        
pounded4 ,the latter1 though equally    
strong1 does not impart the delicate    
sweetness of the fresh vegetable2 and   
when used as a substitute1 its flavour  
should be corrected by the addition of a
 bit of sugar4 ,cress seed1 parsley1    
common thyme1 lemon thyme1 orange thyme1

 knotted marjoram1 sage1 mint1 winter   
savoury1 and basil4 ,as fresh green     
basil is seldom to be procured1 and its 
fine flavour is soon lost1 the best way 
of preserving the extract is by pouring 
wine on the fresh leaves4 ,bay leaves1  
tomata1 tarragon1 chervil1 burnet1      
allspice1 cinnamon1 ginger1 nutmeg1     
clove1 mace1 black pepper1 white pepper1
 essence of anchovy1 lemon peel1 lemon  
juice1 and ,seville orange juice4 ,the  
latter imparts a finer flavour than the 
lemon1 and the acid is much milder4 ,the
 above materials1 with wine and mushroom
 ketchup1 combined in various           
proportions1 will make an endless       
variety of excellent broths and soups4  
,the general fault of ,english soups    
seems to be the employment of an excess 
of spice1 and too small a proportion of 
roots and herbs4 ,this is especially the
 case with tavern soups1 where cayenne  
and garlic are often used instead of    
black pepper and onion1 for the purpose 
of obtaining a higher relish4 ,soups1   

which are intended to constitute the    
principal part of a meal1 certainly     
ought not to be flavoured like sauces1  
which are only designed to give a relish
 to some particular dish4 ,the principal
 art in composing a good rich soup1 is  
so to proportion the several ingredients
 one to another1 that no particular     
taste be stronger than the rest2 but to 
produce such a fine harmonious relish1  
that the whole becomes delightful4 ,in  
order to this1 care must be taken that  
the roots and herbs be perfectly well   
cleaned1 and that the water be          
proportioned to the quantity of meat1   
and other ingredients4 ,in general a    
quart of water may be allowed to a pound
 of meat for soups2 and half the        
quantity for gravies4 ,if they stew     
gently1 little more water need be put in
 at first1 than is expected at the end2 
for when the pot is covered quite close1
 and the fire gentle1 very little is    
wasted4 ,gentle stewing is incomparably 
the best2 the meat is more tender1 and  

the soup better flavoured4 ,the cover of
 a soup kettle should fit very close1 or
 the most essential parts of the broth  
will soon evaporate1 as will also be the
 case with quick boiling4 ,it is not    
merely the fibres of the meat that      
afford nourishment1 but chiefly the     
juices they contain2 and these are not  
only extracted but exhaled1 if it be    
boiled fast in an open vessel4 ,a       
succulent soup can never be made but in 
a well closed vessel1 which preserves   
the nutritive parts by preventing their 
dissipation1 yet the flavour is perhaps 
more wholesome by an exposure to the    
air4 ,place the soup kettle over a      
moderate fire1 sufficient to make the   
water hot1 without causing it to boil2  
for if the water boils immediately1 it  
will not penetrate the meat1 and cleanse
 it from the clotted blood and other    
matters1 which ought to go off in scum4 
,the meat will be hardened all over by  
violent heat1 will shrink up as if it   
were scorched1 and afford very little   

gravy4 ,on the contrary1 by keeping the 
water heating about half an hour without
 boiling1 the meat swells1 becomes      
tender1 and its fibres are dilated4 ,by 
this process1 it yields a quantity of   
scum1 which must be taken off as soon as
 it appears4 ,after the meat has had a  
good infusion for half an hour1 the fire
 may be improved to make the pot boil1  
and the vegetables be put in with a     
little salt4 ,these will cause more scum
 to rise1 which must be taken off       
immediately4 ,then cover the boiler very
 closely1 and place it at a proper      
distance from the fire1 where it is to  
boil very gently and equally1 but not   
fast4 ,soups will generally take from   
three to six hours doing4 ,the better   
way is to prepare them the evening      
before1 as that will give more time to  
attend to the dinner the next day4 ,when
 the soup is cold1 the fat may much more
 easily and completely be removed2 and  
when it is decanted1 take care not to   
disturb the settlings at the bottom of  

the vessel1 which are so fine that they 
will escape through a sieve4 ,a tammis  
is the best strainer1 the soup appears  
smoother and finer1 and the cloth is    
easier cleaned than any sieve4 ,if you  
strain it while it is hot1 let the      
tammis or napkin be previously soaked in
 cold water2 the coldness of the        
strainer will tend to coagulate the fat1
 and only suffer the pure broth to pass 
through4 ,the full flavour of the       
ingredients can only be extracted by    
long and slow simmering1 during which   
the boiler must be kept close covered1  
to prevent evaporation4 ,clear soups    
must be perfectly transparent1 thickened
 soups about the consistence of cream2  
the latter will require nearly double   
the quantity of seasoning1 but too much 
spice makes it unwholesome4 ,to thicken 
and give body to soups and sauces1 the  
following materials are used4 ,bread    
raspings1 potatoe mucilage1 isinglass1  
flour and butter1 barley1 rice1 or      
oatmeal and water rubbed well together4 

,any of these are to be mixed gradually 
with the soup1 till thoroughly          
incorporated1 and it should afterwards  
have at least half an hour's gentle     
simmering4 ,if it appears lumpy1 it must
 be passed through a tammis or fine     
sieve4 ,a piece of boiled beef pounded  
to a pulp1 with a bit of butter and     
flour1 and rubbed through a sieve1 and  
gradually incorporated with the soup1   
will be found an excellent addition4 ,if
 the soup is too thin or too weak1 take 
off the cover of the boiler1 and let it 
boil till some of the watery part of it 
has evaporated2 or add some of the      
thickening materials before mentioned4  
,when soups and gravies are kept from   
day to day1 in hot weather1 they should 
be warmed up every day1 and put into    
fresh scalded pans or tureens1 and      
placed in a cool cellar4 ,in temperate  
weather1 every other day may be         
sufficient4--,it has been imagined that 
soups tend to relax the stomach2 but so 
far from being prejudicial in this way1 

the moderate use of such kind of liquid 
food may rather be considered as        
salutary1 and affording a good degree of
 nourishment4 ,soup of a good quality1  
if not eaten too hot1 or in too great a 
quantity1 is attended with great        
advantages1 especially to those who     
drink but little4 ,warm fluids in the   
form of soup1 unite with our juices much
 sooner and better1 than those which are
 cold and raw4 ,on this account1 what is
 called ,restorative ,soup is the best  
food for those who are enfeebled by     
disease or dissipation1 and for old     
people1 whose teeth and digestive organs
 are impaired4 ,after taking cold1 or in
 nervous headachs1 cholics1             
indigestions1 and different kinds of    
cramps and spasms in the stomach1 warm  
broth or soup is of excellent service4  
,after intemperate eating1 to give the  
stomach a holiday for a day or two1 by a
 diet on mutton broth1 is the best way  
to restore its tone4 ,the stretching of 
any power to its utmost extent1 weakens 

it2 and if the stomach be obliged every 
day to do as much as it can1 it will    
every day be able to do less4 ,it is    
therefore a point of wisdom to be       
temperate in all things1 frequently to  
indulge in soup diet1 and occasionally  
in almost total abstinence1 in order to 
preserve the stomach in its full tone   
and vigour4--,cheap soups for charitable
 purposes are best made of fat meat1    
well boiled with vegetables4 ,much      
unreasonable prejudice has prevailed on 
this subject1 as if fat was unsuitable  
for such a purpose1 when it is well     
known that the nutritious parts of      
animal and vegetable diet depend on the 
oil1 jelly1 mucilage1 and sweetness     
which they contain4 ,the farina of      
grain1 and the seeds of vegetables1     
contain more of the nutritious and      
essential parts of the plant than any   
other1 as is evident from the use of    
celery seed1 the eighth part of an ounce
 of which will give more relish to a    
gallon of soup1 than a large quantity of

 the root or stalk4 ,on the same        
principle1 the fat is the essence of    
meat1 nearly so as the seeds of plants  
are of their respective species4 ,to    
establish this fact1 a simple experiment
 will be sufficient4 ,boil from two to  
four ounces of the lean part of         
butcher's meat in six quarts of water1  
till reduced to a gallon4 ,thicken it   
with oatmeal1 and the result of the     
decoction will be found to be water     
gruel1 or something like it4 ,but       
dissolve the same quantity of the fat of
 meat in a gallon of water1 thicken it  
over the fire with oatmeal1 and the     
result will be a very pleasant broth1   
possessing the identical taste of the   
meat in a considerable degree1 whether  
of beef or mutton4 ,if some of the      
gelatinous parts of meat be added1 the  
broth is then of a rich and nutritious  
quality1 and can be made very cheap4    
,for example3 take from four to six     
ounces of barley1 oatmeal two ounces1   
onions or leeks a small quantity2 beef  

fat1 suet1 or drippings1 from two to    
four ounces2 celery seed half a         
spoonful1 pepper and salt to give the   
soup a relish1 and water sufficient to  
make a gallon4 ,boil the barley1        
previously washed1 in six quarts of     
water1 which when boiled sufficiently   
soft will be reduced to a gallon4 ,it   
will be necessary to skim it clean in   
the course of the boiling1 and to stir  
it well from the bottom of the boiler4  
,the celery seed should be bruised1 and 
added with the leeks and onions1 towards
 the end of the process4 ,the oatmeal is
 to be mixed in a little cold water1 and
 put in about an hour before the soup is
 done4 ,in the last place add the fat1  
melted before the fire1 if not in a     
state of drippings1 and season with     
pepper and salt4 ,a few grains of       
cayenne would give the soup a higher    
relish4 ,wheat flour may be used instead
 of oatmeal1 but in a smaller           
proportion4 ,the addition of turnips1   
carrots1 and cabbages1 will be a        

considerable improvement4 ,the intention
 of the oatmeal or flour is1 by the     
mucilage they contain1 assisted with    
barley broth1 to unite the fat with the 
liquid1 so as to form one uniform mass4 
,where the fat is suspended in the soup1
 and not seen floating on the top1 by   
which it is rendered easier of          
digestion1 and more readily convertible 
into good chyle1 it is evident that it  
must be more palatable1 as well as      
abundantly more nutritious4 ,some may   
think this kind of soup unwholesome1    
from the quantity of fat it contains2   
but a little reflection will shew the   
contrary4 ,suet puddings and dumplins   
are not unwholesome1 neither are mutton 
drippings with potatoes or other        
vegetables4 ,in short1 fat is eaten     
daily by all ranks of people1 in some   
way or other1 in much larger quantities 
than is prescribed for soup4 ,a         
labouring man would find no difficulty  
in eating as much suet at one meal1 in a
 flour pudding1 or as much drippings as 

is necessary for a gallon of soup1 in a 
mass of potatoes or cabbages2 while at  
the same time a quart of soup with a    
slice of bread1 would be a very hearty  
meal4 ,in no other way could meat       
drippings be applied to so good a       
purpose1 as in the manufacture of a     
gallon of soup1 sufficient to give a    
dinner to a whole family4 ,the quantity 
of fat or drippings necessary for the   
soup is so small1 that it may easily be 
spared from a joint of roast meat1 while
 enough will remain for other purposes4 
,when mutton dripping is made into soup1
 wheat flour is better than oatmeal2 but
 the mucilage of potatoe is better      
still1 requiring only one ounce to the  
gallon4 ,when pork is roasted1 peas     
should be used in preference to boiled  
barley1 and the soup will be very       
superior in flavour to any that is made 
with the bones of meat1 or combined with
 bacon4 ,fat pork is eaten daily in     
large quantities1 in most of the        
counties of ,england2 and in some parts1

 hog's lard is spread on bread instead  
of butter1 besides the abundance of lard
 that is used by all ranks of people1 in
 puddings1 cakes1 and pasties4 ,fat     
enters so much into the composition of  
our diet1 that we could scarcely subsist
 without it2 and the application of it  
to soups is only a different mode of    
using it1 and certainly more frugal and 
economical than any other4 ,it may      
readily be perceived how soups made from
 lean meat might be improved by the     
addition of a little fat1 mixed up and  
incorporated with a mucilage of         
potatoes1 of wheat flour1 oatmeal1 peas1
 and barley4 ,but where a quantity of   
fat swims on the surface of the broth1  
made from a fat joint of meat1 and it   
cannot from its superabundance be united
 with the liquid1 by means of any       
mucilage1 it had better be skimmed off1 
and preserved for future use2 otherwise 
the soup will not be agreeable1 for it  
is the due proportion of animal and     
vegetable substance that makes soup     

pleasant and wholesome4 ,to make good   
soup of a leg of beef or an ox cheek1   
which is generally called stew1 a pretty
 large quantity of the vegetable class  
ought to be added2 and none seems better
 adapted than ,scotch barley1 by which  
double and treble the quantity of soup  
may be made from the same given weight  
of meat4 ,one pint of well prepared leg 
of beef1 or ox cheek soup1 together with
 the fat1 will make a gallon of good    
soup at the trifling expense of         
four-pence4 ,in the same way soups may  
be made from the stew of beef1 mutton1  
veal1 or pork1 choosing those parts     
where mucilage1 jelly1 and fat abound4  
,bacon is allowed to be a considerable  
improvement to the taste of veal1       
whether roasted or boiled2 and it is the
 same in soup4 ,when therefore veal     
broth is made for family use1 two ounces
 of fat bacon should be added to every  
gallon1 melted before the fire or in a  
fryingpan4 ,the soup should then be     
thickened with flour1 potatoe starch1   

and barley4 ,the last article should    
seldom be omitted in any soup1 it being 
so very cheap and pleasant1 as well as  
wholesome and nutritious4 ,soup made of 
tripe is another cheap article4 ,boil a 
pound of well cleaned tripe in a gallon 
of barley broth1 with onions and        
parsley1 adding two ounces of bacon fat1
 with salt and pepper4 ,this produces an
 extremely nutritious soup1 from the    
gelatinous principle with which the     
tripe abounds4 ,cow heels1 calves and   
sheep's feet1 are also well adapted to  
the purpose4 ,excellent soups may be    
made from fried meat1 where the fat and 
gravy are added to the boiled barley2   
and for that purpose1 fat beef steaks1  
pork and mutton chops1 should be        
preferred1 as containing more of the    
nutritious principle4 ,towards the      
latter end of frying the steaks1 add a  
little water to produce a gravy1 which  
is to be put to the barley broth4 ,a    
little flour should also be dredged in1 
which will take up all the fat left in  

the fryingpan4 ,a quantity of onions    
should previously be shred1 and fried   
with the fat1 which gives the soup a    
fine flavour1 with the addition of      
pepper1 salt1 and other seasoning4      
,there would be no end to the variety of
 soups that might be made from a number 
of cheap articles differently combined2 
but perhaps the distribution of soup    
gratis does not answer so well as       
teaching people how to make it1 and to  
improve their comforts at home4 ,the    
time lost in waiting for the boon1 and  
fetching it home1 might by an           
industrious occupation1 however poorly  
paid for labour1 be turned to a better  
account than the mere obtaining of a    
quart of soup4 ,but it unfortunately    
happens1 that the best and cheapest     
method of making a nourishing soup1 is  
least known to those who have most need 
of it4 ,the labouring classes seldom    
purchase what are called the coarser    
pieces of meat1 because they do not know
 how to dress them1 but lay out their   

money in pieces for roasting1 which are 
far less profitable1 and more expensive 
in the purchase4 ,to save time1 trouble1
 and firing1 these are generally sent to
 the oven to be baked1 the nourishing   
parts are evaporated and dried up1 the  
weight is diminished nearly one third1  
and what is purchased with a week's     
earnings is only sufficient for a day or
 two's consumption4 ,if instead of this 
improvident proceeding1 a cheap and     
wholesome soup were at least            
occasionally substituted1 it would      
banish the still more pernicious custom 
of drinking tea two or three times a    
day1 for want of something more         
supporting and substantial4 ,in addition
 then to the directions already given1  
the following may be considered as one  
of the cheapest and easiest methods of  
making a wholesome soup1 suited to a    
numerous family among the labouring     
classes4 ,put four ounces of ,scotch    
barley washed clean1 and four ounces of 
sliced onions1 into five quarts of      

water4 ,boil it gently for one hour1 and
 pour it into a pan4 ,put into a        
saucepan nearly two ounces of beef or   
mutton drippings1 or melted suet1 or two
 or three ounces of minced bacon2 and   
when melted1 stir into it four ounces of
 oatmeal4 ,rub these together into a    
paste1 and if properly managed1 the     
whole of the fat will combine with the  
barley broth1 and not a particle1 appear
 on the surface to offend the most      
delicate stomach4 ,now add the barley   
broth1 at first a spoonful at a time1   
then the rest by degrees1 stirring it   
well together till it boils4 ,put into a
 teacup a dram of finely pounded cress  
or celery seed1 and a quarter of a dram 
of finely pounded cayenne1 or a dram and
 a half of ground black pepper or       
allspice1 and mix it up with a little of
 the soup4 ,put this seasoning into the 
whole quantity1 stir up the soup        
thoroughly1 let it simmer gently a      
quarter of an hour1 and add a little    
salt4 ,the flavour may be varied by     

doubling the portion of onions1 or      
adding a clove of garlic or shalot1 and 
leaving out the celery seed4 ,change of 
food is absolutely necessary1 not only  
as a matter of pleasure and comfort1 but
 also of health4 ,it may likewise be    
much improved1 if instead of water1 it  
be made of the liquor that meat has been
 boiled in4 ,this soup has the advantage
 of being very soon made1 with no more  
fuel than is necessary to warm a room4  
,those who have not tasted it1 cannot   
imagine what a savoury and satisfying   
meal is produced by the combination of  
these cheap and homely ingredients4     
,,soup ,,with ,,cucumbers4 ,pare and cut
 the cucumbers1 then stew them with some
 good broth1 and veal gravy to cover    
them4 ,when done enough1 heat the soup  
with the liquor they were stewed in1 and
 season it with salt4 ,serve up the soup
 garnished with the cucumbers4 ,these   
will be a proper garnish for almost any 
kind of soup4   ,,soup ,a ,l' ,,eau4    
,put into a saucepan holding about three

 pints1 a quarter of a cabbage1 four    
carrots1 two parsnips1 six onions1 and  
three or four turnips4 ,add a root of   
celery1 a small root of parsley1 some   
sorrel1 a bunch of white beet leaves and
 chervil1 and half a pint of peas tied  
in a piece of linen4 ,add water in      
proportion to the vegetables1 and stew  
the whole for three hours4 ,strain off  
the broth1 add some salt1 heat it and   
serve it up1 garnished with the         
vegetables4   ,,soup ,,gravy4 ,take some
 good juicy lean beef1 free from sinews 
or other offal substance2 or take the   
lean of a neck1 or loin1 or the fleshy  
part of a leg of mutton1 or well-grown  
fowl1 in the proportion of a pound of   
meat to a quart of water to beef1 and   
rather less to mutton or fowl4 ,cut the 
meat in pieces1 and let it stew very    
gently till the pure gravy is fairly    
drawn from the meat1 without extracting 
the dregs4 ,the time required for this  
will vary according to the quantity1 the
 proper degree of heat being of course  

longer in penetrating the larger        
portion4 ,from an hour and a half to    
three hours1 at discretion1 will allow  
sufficient time for any quantity that is
 likely to be wanted at once for soup1  
at least in private families4 ,when     
done1 strain the gravy through a hair   
sieve into an earthen pot1 and let it   
stand till cold4 ,take off the fat1 and 
pour the gravy clear from the sediment  
at the bottom4   ,,soup ,,maigre4 ,melt 
half a pound of butter into a stewpan1  
shake it round1 and throw in half a     
dozen sliced onions4 ,shake the pan well
 for two or three minutes1 then put in  
five heads of celery1 two handfuls of   
spinach1 two cabbage lettuces cut small1
 and some parsley4 ,shake the pan well  
for ten minutes1 put in two quarts of   
water1 some crusts of bread1 a          
tea-spoonful of beaten pepper1 and three
 or four blades of mace4 ,a handful of  
white beet leaves1 cut small1 may be    
added4 ,boil it gently an hour4 ,just   
before serving1 beat in two yolks of    

eggs1 and a large spoonful of           
vinegar4--,another4 ,flour and fry a    
quart of green peas1 four sliced onions1
 the coarse stalks of celery1 a carrot1 
a turnip1 and a parsnip4 ,pour on three 
quarts of water1 let it simmer till the 
whole will pulp through a sieve1 and    
boil in it the best of the celery cut   
thin4--,another way4 ,take a bunch of   
celery washed clean and cut in pieces1 a
 large handful of spinage1 two cabbage  
lettuces1 and some parsley2 wash all    
very clean1 and shred them small2 then  
take a large clean stewpan1 put in about
 half a pound of butter1 and when it is 
quite hot1 slice four large onions very 
thin1 and put into your butter2 stir    
them well about for two or three        
minutes2 then put in the rest of your   
herbs2 shake all well together for near 
twenty minutes1 dust in some flour1 and 
stir them together2 pour in two quarts  
of boiling water2 season with pepper1   
salt1 and beaten mace3 chip a handful of
 crust of bread1 and put in2 boil it    

half an hour1 then beat up the yolks of 
three eggs in a spoonful of vinegar2    
pour it in1 and stir it for two or three
 minutes2 then send it to table4        
,,soup ,,with ,,onions4 ,blanch some    
small white onions in scalding water1   
peel off the first skin1 and stew them  
in a little broth4 ,when ready1 lay them
 in a row round the edge of the dish    
intended for the soup4 ,to keep them in 
their place1 put a thin slip of bread   
rubbed with white of egg round the rim  
of the dish1 and set the dish for a     
moment over a stove to fasten the bread4
 ,slips of bread may be used in this    
manner to keep all kinds of garnishing  
to soups in their proper place4   ,,soup
 ,a ,,la ,,reine4 ,blanch and beat very 
fine in a marble mortar1 three quarters 
of a pound of sweet almonds1 with the   
white part of a cold roasted fowl4      
,slice to these the crumb of four small 
rolls1 and then strain to it three      
quarts of good veal gravy1 boiled with a
 blade of mace4 ,simmer these all       

together for a quarter of an hour1 then 
rub them through a tammis1 season it    
with salt1 give it a boil1 and serve it 
up with a small tea-cupful of cream     
stirred into it1 and the slices of crust
 cut off the rolls laid on the          
top4--,another way4 ,have ready a strong
 veal broth that is white1 and clean    
scummed from all fat2 blanch a pound of 
almonds1 beat them in a mortar1 with a  
little water1 to prevent their oiling1  
and the yolks of four poached eggs1 the 
lean part of the legs1 and all the white
 part of a roasted fowl2 pound all      
together1 as fine as possible2 then take
 three quarts of the veal broth1 put it 
into a clean stew-pot1 put your         
ingredients in1 and mix them well       
together2 chip in the crust of two      
,french rolls well rasped2 boil all     
together over a stove1 or a clear fire4 
,take a ,french roll1 cut a piece out of
 the top1 and take out all the crumb3   
mince the white part of a roasted fowl  
very fine1 season it with pepper1 salt1 

nutmeg1 and a little beaten mace2 put in
 about an ounce of butter1 and moisten  
it with two spoonfuls of your soup      
strained to it2 set it over the stove to
 be thoroughly hot3 cut some ,french    
roll in thin slices1 and set them before
 the fire to crisp2 then strain off your
 soup through a tammis or a lawn        
strainer1 into another clean stew-pot2  
let it stew till it is as thick as      
cream2 then have your dish ready2 put in
 some of your crisp bread2 fill your    
roll with your mince1 and lay on the top
 as close as possible2 put it into the  
middle of your dish1 and pour a ladleful
 of your soup over it2 put in your bread
 first1 then pour in your soup1 till    
your dish is full4 ,garnish with petty  
patties2 or make a rim for your dish1   
and garnish with lemon raced4 ,if you   
please1 you may send a chicken boned in 
the middle1 instead of your roll2 or you
 may send it to table with only crisp   
bread4   ,,soup ,a-,,la ,,sap4 ,boil    
half a pound of grated potatoes1 a pound

 of beef sliced thin1 a pint of grey    
peas1 an onion1 and three ounces of     
rice1 in six pints of water till reduced
 to five4 ,strain it through a          
cullender1 pulp the peas into it1 and   
return it into the saucepan with two    
heads of sliced celery4 ,stew it tender1
 add pepper and salt1 and serve it with 
fried bread4   ,,sour ,,beer4 ,if beer  
be brewed ever so well1 much will depend
 on the management afterwards1 to       
prevent its becoming sour or vapid4     
,different conveniences of cellarage    
will materially affect beer4 ,if the    
cellar is bad1 there should not be more 
than six weeks between brewing and      
brewing4 ,where beer is kept too long in
 a bad cellar1 so as to be affected by  
the heat of the weather1 it will        
putrefy1 though ever so well bunged4    
,hops may prevent its turning sour1 but 
will not keep it from becoming vapid4   
,it should be well understood1 that     
there is no certainty in keeping beer1  
if not brewed at the proper season4 ,in 

winter there is a danger of wort getting
 too cold1 so as to prevent the process 
of fermentation2 and in the summer1 of  
its not being cool enough1 unless brewed
 in the dead of night4 ,in temperate    
weather1 at the spring or autumn1 the   
spirit of the beer is retained1 and it  
is thereby enabled to work the liquor   
clear2 whereas in hot weather1 the      
spirit quickly evaporates1 leaving the  
wort vapid and flat1 unable to work     
itself clear1 but keeping continually on
 the fret1 till totally spoiled4 ,this  
is the obvious reason for the use of    
sugar1 prepared for colour1 because     
sugar will bear the heat better than    
malt2 and when thoroughly prepared1     
possesses such a strong principle of    
heat in itself1 as to bid defiance to   
the hottest temperature of the air1 and 
to render its turning sour almost       
impossible4 ,clean casks are also       
essential to the preservation of good   
beer4 ,to keep the casks sweet and in   
order1 never allow them to remain open2 

but whenever the beer is drawn off1 bung
 them up tight with the lees within     
them4 ,in a good cellar they will never 
spoil4 ,should the casks get musty1 the 
following method will remedy the evil4  
,soak them well for three or four days  
in cold water1 then fill them full of   
boiling hot water2 put in a lump or two 
of lime1 shake it thoroughly till quite 
dissolved1 let the casks stand about    
half an hour1 then wash them out with   
cold water1 and they will be clean and  
sweet4 ,if still apprehensive of the    
beer getting flat or sour1 put into a   
cask containing eighteen gallons1 a pint
 of ground malt suspended in a bag1 and 
close the bung perfectly4 ,this will    
prevent the mischief1 and the beer will 
improve during the whole time of drawing
 it4 ,when beer has actually turned     
sour1 put in some oyster shells1        
calcined to whiteness1 or a little      
powdered chalk4 ,either of these will   
correct the acidity1 and make it brisk  
and sparkling4 ,salt of tartar1 or soda 

powder1 put into the beer at the time of
 drinking it1 will also destroy the     
acidity1 and make it palatable4   ,,sour
 ,,krout4 ,take some full-grown hard    
cabbages of the closest texture1 and cut
 them into slices about an inch thick1  
opening them a little1 that they may    
receive the salt more effectually4 ,rub 
a good deal of salt amongst them1 lay   
them into a large pan1 and sprinkle more
 salt over them4 ,let them remain       
twenty-four hours1 turning them over    
four or five times1 that every part may 
be alike saturated4 ,next day put the   
cabbage into a tub or large jar1        
pressing it down well1 and then pour    
over it a pickle made of a pint of salt 
to a quart of water4 ,this pickle must  
be poured on boiling hot1 and the       
cabbage entirely covered with it4 ,let  
it stand thus twenty-four hours longer1 
when it will have shrunk nearly a third4
 ,then take the cabbage out1 and put it 
into a fresh tub or jar1 pressing it    
down well as before1 and pour over it a 

pickle made as follows4 ,to one quart of
 the salt and water pickle which had    
been used the day before1 put three     
quarts of vinegar1 four ounces of       
allspice1 and two ounces of carraway    
seeds4 ,this must be poured on cold1 so 
as to cover the cabbage completely4 ,let
 it stand one day loosely covered1 and  
then stop it down quite close4   ,,sour 
,,sauce ,,for ,,fish4 ,boil two blades  
of mace in a wine glass of water1 and   
half as much sharp vinegar1 for a       
quarter of an hour4 ,then take out the  
mace1 and put in a quarter of a pound of
 butter1 and the yolk of an egg well    
beaten4 ,shake these over the fire one  
way till the sauce is properly          
thickened1 without suffering it to boil4
   ,,souse ,,for ,,brawn4 ,boil a       
quarter of a pint of wheat bran1 a sprig
 of bay1 and a sprig of rosemary1 in two
 gallons of water for half an hour1     
adding four ounces of salt4 ,strain it1 
and let it cool4 ,this will do for pig's
 feet and ears1 as well as brawn4       

,,soused ,,sturgeons4 ,draw and divide  
the fish down the back1 and then into   
pieces4 ,put the fish into salt and     
water1 clean it well1 bind it with tape1
 and boil it very carefully in vinegar1 
salt1 and water4 ,when done lay it to   
cool1 and pack it up close in the liquor
 it was boiled in4   ,,soused ,,tripe4  
,boil the tripe1 but not quite tender2  
then put it into salt and water1 which  
must be changed every day till it is all
 used4 ,when the tripe is to be dressed1
 dip it into a batter of eggs and flour1
 and fry it of a good brown4   ,,soy4   
,to make ,english soy1 pound some       
walnuts when fit for pickling1 in a     
marble mortar1 very small4 ,squeeze them
 through a strainer1 let the liquor     
stand to settle1 and then pour off the  
fine4 ,to every quart of liquor put a   
pound of anchovies1 and two cloves of   
shalot4 ,boil it enough to make the scum
 rise1 and clear it well4 ,add two      
ounces of ,jamaica pepper1 a quarter of 
an ounce of mace1 and half a pint of    

vinegar4 ,boil it again1 until the      
anchovies are dissolved and the shalot  
tender1 and let it stand till the next  
day4 ,then pour off the fine1 and bottle
 it for use4 ,strain the thick through a
 sieve1 and put it by separately4 ,when 
used for fish1 put some of the soy to   
the usual anchovies and butter1 or to   
plain butter4   ,,spanish ,,cardoons4   
,cut them three inches long1 leaving out
 any that are hollow and green4 ,boil   
them in water half an hour1 and then put
 them into warm water to pick them4     
,stew them with some broth1 with a      
spoonful of flour mixed in it4 ,add     
salt1 onions1 roots1 a bunch of sweet   
herbs1 a dash of verjuice1 and a little 
butter4 ,when they are well done take   
them out1 and put them into a good      
cullis1 with a little broth4 ,boil them 
half an hour in this sauce to give them 
a flavour1 and then serve them up4 ,let 
the sauce be neither too clear nor too  
thick1 and of a fine light colour4      
,,spanish ,,flummery4 ,scald a quart of 

cream1 with a little cinnamon or mace4  
,mix this gradually into half a pound of
 rice flour1 and then stir it over a    
gentle fire till it acquires the        
thickness of jelly4 ,sweeten it to the  
taste1 and pour it into cups or shapes4 
,turn it out when cold1 and serve it up4
 ,cream1 wine1 or preserves eat well    
with it1 or it may be eaten alone as    
preferred4 ,oatmeal may be used instead 
of rice4   ,,spanish ,,fritters4 ,cut   
the crumb of a ,french roll into square 
lengths1 of the thickness of one's      
finger1 nutmeg1 sugar1 pounded cinnamon1
 and an egg4 ,when well soaked1 fry the 
fritters of a nice brown2 and serve with
 butter1 wine1 and sweet sauce4         
,,spanish ,,puffs4 ,boil a stick of     
cinnamon1 a piece of lemon peel1 and a  
little sugar1 in three quarters of a    
pint of water for ten minutes4 ,let it  
cool1 then add three eggs well beaten1  
and shake in three large spoonfuls of   
flour4 ,beat these well together1 add   
three more eggs1 and simmer the whole   

over the fire1 till it thickens almost  
to a paste4 ,drop this with a tea-spoon 
into boiling lard1 and fry these little 
puffs of a delicate light brown4        
,,spanish ,,sauce4 ,put some gravy into 
a saucepan with a glass of white wine1  
and the same of good broth4 ,add a bunch
 of parsley and chives1 two cloves of   
garlic1 half a bay leaf1 a pinch of     
coriander seed1 two cloves1 a sliced    
onion1 a carrot1 half a parsnip1 and two
 spoonfuls of salad oil4 ,stew these for
 two hours over a very slow fire4 ,skim 
off the fat1 pass the sauce through a   
tammis1 season it with pepper and salt1 
and use it with any thing as approved4  
,,sparerib4 ,baste it with a very little
 butter and flour2 and when done1       
sprinkle it with dried sage crumbled4   
,serve it with potatoes and apple sauce4
   ,,sparrow4 ,a mischievous destructive
 bird in corn-fields1 and which should  
mostly be destroyed4 ,it is observed1   
that were all the farmers in a          
neighbourhood to agree to their         

destruction1 by offering rewards for    
their heads1 their numbers might be     
lessened2 and that were the practice    
general1 surely the whole race might be 
extirpated4 ,it is supposed that        
six-pence a dozen the first year1       
nine-pence the second1 and a shilling   
the third year1 would nearly reach their
 complete extirpation4 ,to enforce which
 it should be considered how soon twelve
 sparrows destroy twelve penny-worth of 
wheat4 ,in ,kent1 they use a species of 
trap1 which is very effectual in taking 
them4 ,it consists of a small wicker    
basket1 resembling a fruit-sieve of the 
,london markets1 with a cover of the    
same material fitted to it1 and formed  
on the principle of the fish-pot1 and   
the vermin trap1 into which the entrance
 is easy1 but the return difficult4     
,these traps1 which are an ordinary     
article of sale in the markets of the   
district1 are constituted of brown      
unpeeled oziers4 ,the diameter about two
 feet2 the depth nine inches2 the cover 

is somewhat dishing1 with a tunnel or   
inverted cone1 in the centre1 reaching  
to within an inch of the bottom of the  
basket2 the aperture or entrance1 formed
 by the points of the twigs1 of which   
the tunnel is constructed1 being about  
an inch and a half in diameter4 ,and the
 usual bait is wheat scattered in the   
basket4 ,the number caught at once1 is  
frequently more than theory would       
suggest2 the contentions of a few that  
have entered1 seldom failing to bring   
others to the combat4 ,these mischievous
 birds1 however1 soon grow too cunning  
to be taken in any sort of trap to any  
extent1 which has a chance of           
extirpating and destroying the race2    
consequently some more effectual and    
certain plan1 such as that suggested    
above1 or some other1 which is better   
and more fully adapted to the purpose1  
must be had recourse to in order to     
completely exterminate them1 and prevent
 the injury they do annually to the     
farmer1 in the destruction of his wheat 

and other crops4 ,though these are only 
small birds1 they destroy vast          
quantities of grain1 much more than has 
indeed been commonly supposed4 ,it is   
stated to have been calculated to have  
amounted to a hundred sacks of wheat    
besides the oats and barley1 in the     
course of only one season1 in a township
 of no very great extent in the         
north-western part of the kingdom4      
,where rewards or sums of money are paid
 for the taking or destroying them1 no  
advantages are gained1 except where     
there are sufficiently ample and proper 
regulations entered into and enforced1  
the whole district1 parish1 or township1
 becomes partakers in the business4 ,no 
languid or half measures will do any    
thing useful1 or to the purpose1 in this
 sort of undertaking4 ,it is not        
improbable1 but that these destructive  
birds might be greatly extirpated and   
thinned down in their numbers1 by the   
use of some tasteless infusion of a     
strongly poisonous nature1 either to the

 ears of the grain at the time of       
harvest1 or to the naked grain in the   
winter season1 when they are extremely  
eager for food1 as they are constantly  
found to remain hovering about houses or
 other buildings1 where the effects of  
such trials might easily be ascertained4
 ,if such a method should succeed1 the  
whole race might readily1 and with great
 facility and certainty1 be             
exterminated4   ,,spasms4 ,an           
involuntary and painful contraction of  
the muscles may arise from various      
causes1 and require different modes of  
treatment4 ,but if no medical assistance
 be at hand1 the application of volatile
 liniments to the part affected1 a      
clyster with a little laudanum in it1 or
 the warm bath1 may be tried with       
advantage4   ,,spermaceti ,,ointment4   
,this is made of a quarter of a pint of 
fine salad oil1 a quarter of a pound of 
white wax1 and half an ounce of         
spermaceti1 melted over a gentle fire1  
and kept stirring till the ointment is  

cold4   ,,spices4 ,as it regards health1
 spices are generally improper2 but     
black pepper1 ginger1 and cayenne1 may  
be esteemed the best4 ,nutmegs1 cloves1 
mace1 cinnamon1 and allspice1 are       
generally productive of indigestion and 
headach1 in persons of a weakly habit4  
,,spiders4 ,these industrious insects   
are generally loathed and destroyed1    
though they are extremely useful in     
reducing the quantity of flies1 and     
serve as a very accurate barometer for  
the weather4 ,when they are totally     
inactive1 it is a certain sign that rain
 will shortly follow2 but if they       
continue to spin during a shower1 it    
indicates that the rain will soon be    
over1 and that calm and fine weather    
will succeed4 ,if the weather be about  
to change1 and become wet or windy1 the 
spider will make the supporters of his  
web very short2 but if the threads be   
extended to an unusual length1 the      
weather will continue serene for ten or 
twelve days1 or more1 according to the  

length of the threads which support the 
web4 ,the red spider however is very    
injurious and destructive to different  
sorts of plants and fruit-trees1        
especially in forcing houses4 ,it is    
found particularly so to those of the   
forced ,french bean1 melon2 peach1 vine1
 cherry1 currant1 and some other kinds4 
,the generation and production of this  
insect are greatly caused and promoted  
by the dry warm heat that is constantly 
kept up in the houses which contain     
these sorts of plants and trees1 and    
there are many other circumstances which
 combine in bringing it forth4 ,it is an
 insect which has no wings1 and the     
female is oviparous4 ,several different 
methods have been attempted in order to 
the removal and destruction of it4      
,constant daily watering1 or washing the
 trees1 are said to have the power of   
subduing it1 but in the execution of the
 work1 care is always to be taken that  
every part of the leaves be wetted1     
otherwise the insects shelter and save  

themselves in the dry parts1 and are    
preserved from the effects of the water4
 ,moisture conveyed in some way or other
 is certainly found to be the most      
destructive1 of any thing yet           
discovered1 of these pernicious insects1
 as well as many others that infest     
hot-houses4 ,throwing weak lime-water in
 a plentiful manner on the under sides  
of the leaves1 where these insects are  
commonly found1 will1 for the most part1
 soon destroy them4 ,the following      
directions have been given for the      
destruction of this sort of spider1 when
 it becomes injurious to melon plants2  
and the same may probably be found      
useful for those of the forced ,french  
bean1 and some other similar kinds4 ,in 
cases of dry weather1 and with a dry    
heat1 melon plants are very subject to  
be infested with the red spider2 and the
 appearances of it may constantly be    
long noticed before the insects can be  
seen with the naked eye1 by the leaves  
beginning to curl and crack in their    

middle parts4 ,whenever they are        
discovered to be in this state or       
condition1 and there is fine warm sunny 
weather1 the watering of them all over  
the leaves1 both on the under and upper 
sides1 is advised2 a watering-pot1 with 
a rose finely perforated with holes1 or 
a garden-engine1 which disperses the    
water in a fine dew-like manner1 being  
employed for the purpose4 ,the work     
should be performed about six o'clock in
 the morning1 and the plants be shaded  
with mats about eight1 if the sun shine 
with much power1 shutting the frames    
down closely until about eleven2 and    
then admitting a small quantity of fresh
 air1 letting the mats remain until     
about three in the afternoon1 when they 
should be wholly taken away4 ,the shade 
which is thus afforded by the mats      
prevents the leaves of the plants from  
being scorched or otherwise injured by  
the action of the heat of the sun while 
they are in a wet cooled down state4    
,where a southerly breeze prevails1     

watering them again about three in the  
afternoon is recommended1 shutting them 
up close as before1 to keep the heat in1
 which causes a strong exhalation of the
 moisture1 and is greatly destructive of
 the spiders4 ,in all these waterings1  
the water is to be thrown as much and as
 finely as possible on the under sides  
of the leaves1 where the insects mostly 
lodge2 the vines or stems of the plants 
being gently turned in that intention1  
taking great care not to injure them1 by
 which means the water is capable of    
being easily thrown over the whole of   
the under sides of the leaves1 it being 
done in a gentle manner1 in the modes   
already suggested1 so as not to wash up 
the mouldy matters unto the plants3 the 
lights and sides of the frames which    
contain the plants1 should also1 at the 
same time1 have water plentifully thrown
 on and against them4 ,when these       
waterings are finished1 the vines or    
stems of the plants are to be carefully 
laid down again in their former         

positions4 ,and if the day be sunny1 the
 mats may be let remain1 as already     
directed1 until the leaves of the plants
 become perfectly dry1 air being        
admitted according to the heat that may 
be present at the time4 ,it is likewise 
further advised as a precautionary      
measure1 that1 before the frames and    
lights1 which are to contain plants of  
this sort1 are employed1 they should be 
well washed1 both inside and out1 first 
with clean water1 and then with a       
mixture of soap-suds and urine2 a brush 
or woollen rag being made use of in the 
operation2 as by this method the ova or 
eggs of the spiders or other insects    
that may have been deposited and lodged 
in or on them1 in the preceding season1 
may be cleared away and destroyed4 ,the 
exhalations of the water which has been 
thrown upon the plants1 and the frames  
or boxes that contain them1 may also be 
useful in killing these insects1 in     
other cases by keeping them in a close  
state4 ,these washings should never1    

however1 be performed in cold frosty    
seasons2 and the water made use of in   
such cases should always be of the rain 
or soft kind4   ,,spinach4 ,this        
vegetable requires to be carefully      
washed and picked4 ,when that is done1  
throw it into a saucepan that will just 
hold it1 sprinkle it with a little salt1
 and cover it close4 ,set the pan on the
 fire1 and shake it well4 ,when         
sufficiently done1 beat up the spinach  
with some butter1 but it must be sent to
 table pretty dry4 ,it would look well1 
if pressed into a tin mould in the form 
of a large leaf1 which is sold at the   
tin shops4 ,a spoonful of cream is an   
improvement4   ,,spinach ,,cream4 ,beat 
the yolks of eight eggs with a whisk or 
a wooden spoon1 sweeten it well1 and add
 a stick of cinnamon1 a pint of rich    
cream1 and three quarters of a pint of  
new milk4 ,stir it well1 and then add a 
quarter of a pint of spinach juice4 ,set
 it over a gentle stove1 and stir it    
constantly one way1 till it is as thick 

as a hasty pudding4 ,put into a custard 
dish some ,naples biscuits1 or preserved
 orange1 in long slices1 and pour the   
mixture over them4 ,it is to be eaten   
cold1 and is a dish either for supper1  
or for a second course4   ,,spinach     
,,and ,,eggs4 ,the spinach must be well 
washed1 then throw a small handful of   
salt into a saucepan of boiling water1  
before the spinach is put in1 and press 
it down as it boils4 ,when it becomes   
tender1 press it well in a sieve or     
cullender4 ,break the eggs into cups1   
and put them into a stewpan of boiling  
water4 ,when done1 take them out with a 
slice1 and lay them on the spinach4     
,send them to table with melted butter4 
,,spinach ,,pudding4 ,scald and chop    
some spinach very fine1 four ounces of  
biscuit soaked in cream1 the yolks of   
eight eggs beat up1 a quarter of a pound
 of melted butter1 a little salt and    
nutmeg1 and sugar to your taste2 beat up
 all together1 and set it over the fire 
till it is stiff1 but do not let it     

boil2 cool it1 and bake it in           
puff-paste2 or you may butter a bason1  
and boil it4--,another4 ,boil a pint of 
cream1 with some lemon-peel1 a blade of 
mace1 half a nutmeg cut in pieces2      
strain it off1 and stir it till it is   
cold1 then boil a good handful of young 
spinach tender2 chop it very fine2 beat 
up eight eggs1 leave out four whites1   
add some fine sugar pounded1 and a glass
 of sack2 mix all well together1 put it 
into the dish1 with a puff-paste at the 
bottom1 and lay on the top candied      
orange and lemon cut in thin slices4    
,half an hour1 or a little better1 will 
bake it4   ,,spinach ,,soup4 ,shred two 
handfuls of spinach1 a turnip1 two      
onions1 a head of celery1 two carrots1  
and a little parsley and thyme4 ,put all
 into a stewpot1 with a bit of butter   
the size of a walnut1 and a pint of good
 broth1 or the liquor in which meat has 
been boiled4 ,stew till the vegetables  
are quite tender1 and work them with a  
spoon through a coarse cloth or sieve4  

,to the vegetable pulp and liquor1 add a
 quart of fresh water1 salt and pepper1 
and boil all together4 ,have ready some 
suet dumplins the size of a walnut1 and 
put them into a tureen1 before the soup 
is poured over4 ,the suet must be quite 
fresh1 and not shred too fine4          
,,spirits4 ,good pure spirits ought to  
be perfectly clear1 pleasant1 and       
strong1 though not of a pungent odour1  
and somewhat of a vinous taste4 ,to try 
the purity of spirits1 or whether they  
have been diluted with water1 see       
whether the liquor will burn away       
without leaving any mixture behind1 by  
dipping in a piece of writing paper1 and
 lighting it at the candle4 ,as pure    
spirit is much lighter than water1 put a
 hollow ivory ball into it3 the deeper  
the ball sinks1 the lighter the liquor1 
and consequently the more spirituous4   
,,spirits ,,of ,,clary4 ,distil a peck  
of clary flowers in a cold still1 and   
then another peck of flowers1 adding to 
them the distilled liquor4 ,put to this 

a bottle of sack or sweet wine1 and     
another peck of flowers1 and put all    
together into a glass still4 ,let it    
distil on white sugar candy1 with the   
addition of a little ambergris4         
,,spirits ,,of ,,lavender4 ,take        
fourteen pounds of lavender flowers1 ten
 gallons and a half of rectified spirits
 of wine1 and one gallon of water4 ,draw
 off ten gallons by a gentle fire1 or   
which is much better1 by a sand-bath    
heat4 ,to convert this into the red     
liquid known by the name of compound    
lavender spirits1 take of the above     
lavender spirits two gallons1 of        
,hungary water one gallon1 cinnamon and 
nutmegs three ounces each1 and of red   
saunders one ounce4 ,digest the whole   
for three days in a gentle heat1 and    
then filtre it for use4 ,some add       
saffron1 musk1 and ambergris1 of each   
half a scruple2 but these are now       
generally omitted4   ,,spirits ,,of     
,,saffron4 ,pick eight ounces of        
,english saffron very clean1 cut it     

fine1 and steep it twenty-four hours in 
a gallon of the best white wine4 ,put it
 into an alembic with three gallons of  
water1 draw it off gently so long as the
 saffron tastes1 and sweeten it with    
white sugar candy4 ,dissolve the candy  
in some of the weaker extract1 after the
 stronger part is drawn off1 by setting 
it on the fire1 and then mix the whole  
together4   ,,spits4 ,roasting spits    
require to be kept bright and clean1 and
 should be scoured with nothing but sand
 and water4 ,if they are wiped clean1 as
 soon as the meat is drawn from them1   
and while they are hot1 a very little   
cleaning will be necessary4 ,a very     
useful kind of spit is sold at the      
ironmongers1 which sustains the meat    
without the necessity of passing it     
through1 which is much to be preferred4 
,,spitchcock ,,eels4 ,take one or two   
large eels1 leave the skin on1 cut them 
into pieces of three inches long1 open  
them on the belly side1 and clean them  
nicely4 ,wipe them dry1 smear them over 

with egg1 and strew on both sides       
chopped parsley1 pepper and salt2 a very
 little sage1 and a bit of mace pounded 
fine and mixed with the seasoning4 ,rub 
the gridiron with a bit of suet1 broil  
the fish of a fine colour1 and serve    
with anchovy and butter sauce4          
,,splinters4 ,to run splinters1 prickles
 or thorns1 such as those of roses1     
thistles1 or chesnuts1 into the hands1  
feet1 or legs1 is a very common         
accident2 and provided any such         
substance is immediately extracted1 it  
is seldom attended with any bad         
consequences4 ,but the more certainly to
 prevent any ill effects1 a compress of 
linen dipped in warm water1 may be      
applied to the part1 or it may be bathed
 a little while in warm water4 ,if the  
thorn or splinter cannot be extracted   
directly1 or if any part of it be left  
in1 it causes an inflammation1 and      
nothing but timely precaution will      
prevent its coming to an abscess4 ,a    
plaster of shoemaker's wax spread upon  

leather1 draws these wounds remarkably  
well4 ,when it is known that any part of
 it remains1 an expert surgeon would    
open the place and take it out2 but if  
it be unobserved1 as will sometimes     
happen1 when the thorn or splinter is   
very small1 till the inflammation       
begins1 and no advice can be at once    
procured1 the steam of water should be  
applied to it at first1 and then a      
poultice of bread and milk1 with a few  
drops of peruvian balsam4 ,it is        
absolutely necessary that the injured   
part should be kept in the easiest      
posture1 and as still as possible4 ,if  
this does not soon succeed1 good advice 
must be obtained without delay1 as an   
accident of this kind neglected1 or     
improperly treated1 may be the occasion 
of losing a limb4 ,in this and all cases
 of inflammation1 a forbearance from    
animal food1 and fermented liquors1 is  
always advisable4   ,,sponge ,,cake4    
,weigh ten eggs1 add their weight in    
very fine sugar1 and of flour the weight

 of six eggs4 ,beat the yolks with the  
flour1 and the whites alone1 to a very  
stiff froth4 ,mix by degrees the whites 
and the flour with the other            
ingredients1 beat them well half an     
hour1 and bake the cake an hour in a    
quick oven4--,another1 without butter4  
,dry a pound of flour1 and a pound and a
 quarter of sugar4 ,grate a lemon1 add a
 spoonful of brandy1 and beat the whole 
together with the hand for an hour4     
,bake the cake in a buttered pan1 in a  
quick oven4 ,sweetmeats may be added if 
approved4   ,,spoonmeats ,,for          
,,infants4 ,it is something more than a 
human axiom1 that milk is for babes2 and
 as this forms the basis of nearly all  
the food from which their nourishment is
 derived1 it is necessary to observe1   
that the best way of using it is without
 either skimming or boiling it4 ,the    
cream is the most nutritious balsamic   
part of milk1 and to deprive it of this 
is to render it less nourishing1 and    
less easy of digestion1 than in its pure

 state4 ,in some particular cases       
skimmed milk may be preferable1 but it  
may be adopted as a general rule1 that  
new milk is the wholesomest and the     
best4 ,if it stands any time before it  
is used1 instead of taking off the      
cream1 it should be mixed in with the   
milk4 ,boiling the milk1 if it be only a
 little1 fixes it1 and entirely alters  
its qualities4 ,as a proof of this1 it  
will not afterwards afford any cream1   
but merely a thin skin4 ,in this state  
it is hard of digestion1 and therefore  
apt to occasion obstructions4 ,it is    
most proper for food in its natural     
state1 or when only scalded4--,one of   
the first and simplest preparations for 
infants is ,bread ,pap1 made by pouring 
scalding water on thin slices of good   
white bread1 and letting it stand       
uncovered till it cools4 ,the water is  
then drained off1 the bread bruised     
fine1 and mixed with as much new milk as
 will make it of a tolerable            
consistence4 ,it is then warm enough for

 use1 without setting it upon the fire4 
,sugar is very commonly put into this   
pap1 but it is much better without it4  
,the palate of the child will not       
require sugar in any kind of food1 till 
habit makes it familiar4--,egg ,pap is  
another suitable article for young      
children4 ,set a quart of spring water  
on a clear brisk fire4 ,mix two         
spoonfuls of fresh fine flour with the  
yolks of two or three eggs well beaten1 
adding a little cold water4 ,when the   
water is ready to boil1 stir in the     
batter before it boils1 till of a       
sufficient thickness4 ,then take it off 
the fire1 add a little salt1 pour it    
into a basin1 and let it cool of itself 
till it become about as warm as milk    
from the cow4 ,if eggs cannot be        
procured1 a small piece of butter may be
 added with the salt1 and stirred in    
gently till well mixed1 to prevent its  
oiling4 ,eggs however are to be         
preferred4 ,this food is extremely      
wholesome1 affords real nourishment1    

opens all the passages1 breeds good     
blood and lively spirits1 is pleasant to
 the palate1 and grateful to the        
stomach4 ,the frequent use of it        
purifies the blood and all the humours1 
prevents windy distempers and griping   
pain1 both of the stomach and bowels4   
,from all the ingredients bearing a     
resemblance to each other1 no           
predominant quality prevails1 so that it
 may justly claim the first place       
amongst all spoonmeats or paps1 and as  
food for infants it is next to the milk 
of the breast4 ,in some cases it is much
 better1 on account of the various      
diseases to which suckling women are    
subject1 and the improper food in which 
they too frequently indulge4 ,no other  
ingredients should however be added to  
this kind of food1 such as sugar1       
spices1 or fruits1 which tend only to   
vitiate the diet1 and to render it less 
nutritious4 ,this and other sorts of    
spoonmeat should be made rather thin    
than otherwise1 and abounding with      

liquid1 whether milk or water4 ,all     
porridges and spoonmeats that are made  
thin1 and quickly prepared1 are sweeter1
 brisker on the palate1 and easier of   
digestion1 than those which are thick1  
and long in preparing4 ,food should     
never be given to children more than    
milk warm1 and the proper way to cool it
 is by letting it stand uncovered to    
cool itself2 for much stirring alters   
the composition1 and takes off the      
sweetness4 ,covering it down too1 keeps 
in the fumes that ought to go off1 and  
by excluding the air1 renders it less   
pure4--,flour ,pap4 ,to two thirds of   
new milk1 after it has stood five or six
 hours from the time of milking1 add one
 third of spring water1 and set it on a 
quick clear fire4 ,make a batter of milk
 and fine flour1 and just as the milk   
and water is ready to boil1 pour in the 
batter1 and stir it a few minutes4 ,when
 it is ready to boil again1 take it off1
 add a little salt1 and let it stand to 
cool4 ,a good spoonful of flour is      

sufficient to thicken a pint of milk1 or
 milk and water4 ,this will make it     
about the thickness of common milk      
porridge1 which is what will eat the    
sweetest1 and be the easiest of         
digestion4 ,this kind of food affords   
substantial nourishment1 it neither     
binds nor loosens the body1 but keeps it
 in proper order1 nourishes the blood1  
and tends to produce a lively           
disposition4 ,pap prepared in this way  
is far more friendly to nature than in  
the common way of boiling1 and may be   
constantly eaten with much better       
effect1 and without ever tiring or      
cloying the stomach4--,oatmeal ,pap4    
,mix a pint of milk and water1 in the   
proportion of two thirds milk and one   
third water1 with a good spoonful of    
oatmeal1 but it is best not to be too   
thick4 ,set it in a saucepan upon a     
quick clear fire1 and when it is near   
boiling take it off4 ,pour it from one  
basin into another1 backwards and       
forwards seven or eight times1 which    

will bring out the fine flour of the    
oatmeal1 and incorporate it with the    
milk4 ,then return it into the saucepan1
 set it upon the fire1 and when it is   
again ready to boil take it off1 and let
 it stand in the saucepan a little to   
fine1 for the husky part of the oatmeal 
will sink to the bottom4 ,when settled1 
pour it off into a basin1 add a little  
salt1 and let it stand to cool4 ,this is
 an excellent pap1 very congenial to a  
weak constitution1 affording good       
nourishment1 and easy of                
digestion4--,water ,gruel4 ,take a      
spoonful and a half of fresh ground     
oatmeal1 mix with it gradually a quart  
of spring water1 and set it on a clear  
fire4 ,when ready to boil take it off1  
pour it from one basin into another1    
backwards and forwards five or six      
times1 and set it on the fire again4    
,take it off again just before it boils1
 and let it stand a little time in the  
saucepan1 that the coarse husks of the  
oatmeal may sink to the bottom4 ,then   

pour it out1 add a little salt1 and let 
it stand to cool4 ,when water gruel is  
made with grots1 it must boil gently for
 some time4 ,the longer it boils the    
more it will jelly2 but moderation must 
be observed in this respect1 for if it  
be very long boiled and becomes very    
thick1 it will be flat and heavy4 ,a    
mistaken idea very generally prevails1  
that water gruel is not nourishing2 on  
the contrary1 it is a light1 cleansing1 
nourishing food1 good either in sickness
 or in health1 both for old and         
young4--,milk ,porridge4 ,make some     
water gruel1 and when it has stood      
awhile to cool1 add to it about one     
third part of new milk without boiling4 
,it may be eaten with or without salt4  
,milk porridge is exceedingly cleansing 
and easy of digestion1 and is agreeable 
to the weakest stomach4 ,there is also  
another way of making it1 which some    
prefer4 ,stir a pint of water gradually 
into three large spoonfuls of fresh     
oatmeal1 let it stand till clear1 and   

then pour off the water4 ,put a pint of 
fresh water to the oatmeal1 stir it up  
well1 and leave it till the next day4   
,strain off the liquor through a fine   
sieve1 and set it in a saucepan over a  
clear brisk fire4 ,add about half the   
quantity of milk gradually while it is  
warming1 and when it is just ready to   
boil take it off1 pour it into a basin1 
add a little salt1 and let it stand to  
cool4 ,this as well as the former       
porridge is very light1 and proper for  
weak stomachs4--,indian ,arrow ,root is 
another excellent preparation for       
children4 ,put a dessert-spoonful of the
 powdered root into a basin1 and mix    
with it as much cold new milk as will   
make it into a paste4 ,pour upon this   
half a pint of milk scalding-hot1       
stirring it briskly to keep it smooth4  
,set it on the fire till it is ready to 
boil1 then take it off1 pour it into a  
basin1 and let it cool4 ,this may be    
made with water instead of milk1 and    
some cold milk mixed with it afterwards2

 or if the stomach be very weak1 it will
 be best without any milk at all4 ,great
 care must be taken to procure the      
genuine arrow root1 which makes a very  
strengthening and excellent food for    
infants or invalids4--,sago ,jelly4     
,soak a large spoonful of sago for an   
hour in cold water1 then pour off the   
water1 add a pint of fresh water to the 
sago1 and stew it gently till it is     
reduced to about half the quantity4     
,when done1 pour it into a basin1 and   
let it cool4--,sago with ,milk4 ,prepare
 a large spoonful of sago by soaking it 
for an hour in cold water1 but instead  
of adding water afterwards1 put in a    
pint and a half of new milk4 ,boil it   
gently till reduced to about half the   
quantity1 then pour it into a basin1 and
 let it cool4--,tapioca ,jelly4 ,wash   
two good spoonfuls of the large sort of 
tapioca in cold water1 and then soak it 
in a pint and a half of water for four  
hours4 ,stew it gently in the same water
 till it is quite clear4 ,let it stand  

to cool after it is poured out of the   
saucepan1 and use it either with or     
without the addition of a little new    
milk4--,pearl ,barley ,gruel4 ,put two  
ounces of pearl barley1 after it has    
been well washed1 into a quart of water4
 ,simmer it gently till reduced to a    
pint1 then strain it through a sieve1   
and let it cool4--,rice ,gruel4 ,soak   
two large spoonfuls of rice in cold     
water for an hour4 ,pour off the water1 
and put a pint and a quarter of new milk
 to the rice4 ,stew it gently till the  
rice is sufficiently tender to pulp it  
through a sieve1 and then mix the pulp  
into the milk that the rice was stewed  
in4 ,simmer it over the fire for ten    
minutes1 and if it appear too thick1    
gradually add a little more milk1 so as 
not to damp it from simmering4 ,when    
done1 pour it into a basin to           
cool4--,rice ,milk4 ,to four large      
spoonfuls of whole rice1 washed very    
clean in cold water1 add a quart of new 
milk1 and stew them together very gently

 for three hours4 ,let it stand in a    
basin to cool before it is used4        
,another way of making rice milk is     
boiling the rice first in water1 then   
pouring off the water1 and boiling the  
rice with milk4 ,a better way perhaps   
is1 after washing the rice well1 setting
 it over the fire for half an hour with 
a little water to break it4 ,add a      
little at a time some warm milk1 till it
 is sufficiently done1 and of a proper  
thickness4 ,let it simmer slowly1 and   
season it with salt and sugar2 but for  
children the sugar had better be        
omitted4--,ground ,rice ,milk4 ,mix a   
large spoonful of ground rice into a    
batter1 with two or three spoonfuls of  
new milk4 ,set a pint of new milk on the
 fire1 and when it is scalding hot1 stir
 in the batter1 and keep it on the fire 
till it thickens1 but it must not boil4 
,it should be carefully stirred to      
prevent its burning1 and cooled by      
standing by in a basin4--,millet ,milk4 
,wash three spoonfuls of millet seed in 

cold water1 and put it into a quart of  
new milk4 ,simmer it gently till it     
becomes moderately thick1 and cool it in
 a basin till wanted for use4 ,all those
 preparations which require some time in
 doing1 also require the precaution of  
being carefully stirred1 to prevent     
their burning4--,drinks for young       
children1 in addition to their diet1 are
 best made of milk and water1 whey1     
barley water1 pearl barley water1 apple 
water1 and toast and water4 ,for ,milk  
and ,water1 put one third of new milk to
 two thirds of spring water4 ,this is   
best drunk cold2 but if it must be      
warmed1 it should be by putting warm    
water to cold milk4 ,it ought not to be 
made more than milk warm4 ,for ,whey1   
take a quart of new milk before it is   
cold1 and put in as much rennet as will 
turn it to a clear whey4 ,let it stand  
till it is properly turned1 and pour it 
off through a cheesecloth without       
pressing the curd1 that the whey may be 
the purer4 ,it may be drunk cold1 or    

just warmed by setting it before the    
fire for a little while4 ,if new milk   
cannot be had1 other milk must be warmed
 to the degree of new milk4--,barley    
,water is made of a handful of common   
barley well washed1 and simmered in     
three pints of water1 till of a proper  
thickness for use2 but the longer the   
barley boils1 the thinner the liquor    
will become4 ,pearl ,barley ,water is   
made of an ounce of pearl barley1 heated
 in half a pint of water over the fire  
in order to clean it4 ,the water is then
 poured off1 and a quart of fresh water 
added to the pearl barley4 ,simmer it   
half an hour1 and if it appears too     
thick1 add more water1 but let it be    
kept warm1 as any quantity of cold water
 would damp it too suddenly1 and thus   
tend to spoil it4 ,both this and barley 
water may be used cold1 or milk         
warm4--,apple ,water4 ,slice into a jug 
two or three sound ripe apples1 and pour
 on them a quart of scalding hot water4 
,let it stand to cool1 and it will be   

fit for use4 ,the apples should not be  
pared1 as it takes off their            
spirit4--,toast and ,water is made of a 
slice of white bread toasted quite dry1 
and of a dark brown colour4 ,it is then 
put into a jug1 and spring water poured 
upon it4 ,after an hour it is fit for   
use4 ,as all these preparations1 both of
 drinks and spoonmeats1 become flat and 
good for little by long standing1 it is 
better to make only such quantities of  
them at a time as will soon be used4    
,when they are warmed up1 no more should
 be done at once than is just sufficient
 for the occasion1 as repeated warming  
injures the nutritious quality of every 
thing4 ,when it can be avoided it is    
better not to set things on the fire to 
warm them up1 but to place them before  
or on the side of the fire4 ,care       
however must be taken not to let them   
dry and scorch1 as it makes them very   
strong and unwholesome4 ,some           
earthenware vessel should be used for   
this purpose1 as less liable to produce 

an injurious effect4 ,a very good method
 of warming things is by setting them in
 a basin over boiling water1 or by      
placing them in it4   ,,sprains4 ,these 
generally proceed from some external    
injury1 attended with pain1 swelling1   
and inflammation4 ,a fomentation of     
vinegar1 or camphorated spirits of wine1
 if applied immediately1 will generally 
be sufficient3 if not1 a few drops of   
laudanum should be added4 ,the          
fomentation should be frequently        
renewed1 and the sprained part kept in a
 state of rest and relaxation4          
,,sprats4 ,when quite good and fresh1   
their gills are of a fine red1 their    
eyes and whole body beautifully bright4 
,after being scaled and cleaned1 they   
should be fastened in rows by a skewer  
run through the heads2 then broiled1 and
 served up hot and hot4   ,,sprats      
,,like ,,anchovies4 ,salt them well1 and
 let the salt drain from them4 ,in      
twenty-four hours wipe them dry1 but do 
not wash them4 ,mix four ounces of      

common salt1 an ounce of bay salt1 an   
ounce of saltpetre1 a quarter of an     
ounce of sal-prunella1 and half a       
tea-spoonful of cochineal1 all in the   
finest powder4 ,sprinkle it amongst     
three quarts of the fish1 and pack them 
in two stone jars4 ,keep them in a cool 
place1 fastened down with a bladder4    
,these artificial anchovies are pleasant
 on bread and butter1 but the genuine   
should be used for sauce4   ,,spring    
,,fruit ,,pudding4 ,peel and wash four  
dozen sticks of rhubarb1 put them into  
the stewpan with a lemon1 a little      
cinnamon1 and sweeten the whole with    
moist sugar4 ,set it over the fire1 and 
reduce it to a marmalade4 ,pass it      
through a hair sieve1 add the yolks of  
four eggs and one white1 a quarter of a 
pound of fresh butter1 half a nutmeg1   
and the peel of a lemon grated4 ,beat   
all well together1 line the inside of a 
pie dish with good puff paste1 put in   
the pudding1 and bake it half an hour4  
,,spring ,,soup4 ,put a pint of peas    

into a saucepan with some chervil1      
purslain1 lettuce1 sorrel1 parsley1     
three or four onions1 and a piece of    
butter4 ,shake them over the fire a few 
minutes1 add warm water in proportion to
 the vegetables1 and stew them till they
 are well done4 ,strain off the soup1   
and pulp the vegetables through a tammis
 or sieve4 ,heat the pulp with three    
parts of the soup1 mix six yolks of eggs
 with the remainder of it1 and thicken  
it over the fire4 ,when ready to serve1 
add this to the soup1 and season the    
whole with salt4   ,,sprouts4 ,before   
the sprouts of greens are boiled1 trim  
and wash them very nicely1 and drain    
them in a cullender4 ,then put them into
 boiling water1 with some salt thrown   
in1 and sprinkle a little more upon the 
sprouts4 ,boil them very fast1 and clear
 off any scum that may arise4 ,when the 
stalks are quite tender1 drain the      
sprouts off directly into a cullender1  
or they will lose both their flavour and
 colour4 ,serve them up laid neatly in  

the dish with a fork1 as that will not  
break them like a spoon4 ,borecole and  
,brussel sprouts1 like all the cabbage  
species1 should be boiled in plenty of  
water1 changing it when about half done1
 and boiling them well4   ,,spruce      
,,beer4 ,pour sixteen gallons of warm   
water into a barrel1 with twelve pounds 
of molasses1 and half a pound of the    
essence of spruce4 ,when cool1 add a    
pint of yeast1 stir it well for two or  
three days1 and put it into stone       
bottles4 ,wire down the corks1 pack the 
bottles in saw dust1 and the liquor will
 ripen in about a fortnight4   ,,squab  
,,pie4 ,prepare apples as for other     
pies1 and lay them in rows with mutton  
chops4 ,shred some onion1 and sprinkle  
it among them1 and also some            
sugar4--,another4 ,make a good crust1   
and sheet your dish all over2 lay a     
layer of pippins1 and strew sugar over  
them2 cut a loin of mutton into steaks1 
season them with pepper and salt2 lay a 
layer of steaks1 then pippins2 then lay 

some onions sliced thin on the apples1  
then the rest of your mutton1 and apples
 and onions over all2 pour in a pint of 
water1 and lid your pye2 let it be well 
baked4   ,,staffordshire ,,beef         
,,steaks4 ,beat them a little with a    
rollingpin1 then flour and season1 and  
fry them of a fine light brown1 with    
sliced onions4 ,lay the steaks into a   
stewpan1 and pour over them as much     
boiling water as will serve for sauce4  
,stew them very gently for half an hour1
 and add a spoonful of ketchup or walnut
 liquor1 before they are served up4     
,,staffordshire ,,syllabub4 ,put into a 
bowl a pint of cider1 and a glass of    
brandy1 with sugar and nutmeg4 ,pour    
into it some warm milk1 from a large    
tea-pot1 held up high1 and moved over   
it4   ,,stains ,,by ,,acids4 ,wet the   
injured part1 and lay on some salt of   
wormwood2 then rub it1 without diluting 
it with more water4 ,or let the cloth   
imbibe a little water without dipping1  
and hold the part over a lighted match  

at a due distance4 ,the spots will be   
removed by the sulphureous gas4 ,another
 way is to tie up some pearl ash in the 
stained part1 then scrape some soap into
 cold soft water to make a lather1 and  
boil the linen till the stain           
disappears4   ,,stains ,,in ,,mahogany4 
,if any kind of furniture get stained   
with ink1 dilute half a tea-spoonful of 
oil of vitriol with a large spoonful of 
water1 and touch the stained part with a
 feather dipped in the liquid4 ,it must 
be watched1 and not suffered to remain  
too long1 or it will leave a white mark4
 ,it is better to rub it quick1 and to  
moisten it again1 if the stain be not   
entirely removed4   ,,staining ,,of     
,,bone4 ,this article must first be     
prepared1 by being steeped for several  
days in a mixture of roche alum1        
vitriol1 verdigris1 and copper filings1 
infused in white wine vinegar4 ,when the
 ingredients are dissolved1 the mixture 
may be boiled with the bone in it1 and  
it will take a fine green colour4 ,by   

infusing brazil wood1 ,french berries1  
or indigo in the vinegar1 with a little 
roche alum1 either red1 yellow1 or blue 
may be produced4 ,either bone1 ivory1 or
 wood1 may be coloured in this manner4  
,,staining ,,of ,,parchment4 ,paper or  
parchment may be stained of a green     
colour1 by gradually dissolving some    
copper filings in aqua-fortis1 or the   
spirits of salt1 putting in the filings 
till the ebullition ceases4 ,a solution 
of verdigris in vinegar1 or the crystals
 of verdigris in water1 will answer the 
same purpose4 ,a fine crimson stain may 
be produced by a tincture of the ,indian
 lake1 made by infusing the lake several
 days in spirits of wine1 and pouring   
off the tincture from the dregs4 ,a     
beautiful yellow may be formed from the 
tincture of turmeric1 made in the same  
way4 ,if the colours be wanted of a     
deeper cast1 arnatto or dragon's blood  
may be added to the tincture4           
,,staining ,,of ,,wood4 ,to stain wood  
of a mahogany colour1 put it into a     

mixture of oil of turpentine and pounded
 dragon's blood1 and let it stand an    
hour over a slow fire4 ,when taken off  
the fire1 the wood may remain in the    
liquor all night4 ,the dye may be made  
stronger or weaker1 by using more or    
less of dragon's blood1 and by a greater
 or less degree of digestion and        
boiling4 ,the best wood for this purpose
 is plane tree1 because it may easily be
 sawn and polished1 and is beautifully  
veined and spotted4 ,to stain wood a    
fine black1 drop a little oil of vitriol
 into a small quantity of water1 rub it 
on the wood1 and hold it to the fire4   
,it will then become a fine black1 and  
receive a beautiful polish4   ,,stalks  
,,of ,,beet ,,leaves4 ,trim and well    
wash the stalks of green and white beet 
leaves1 and boil them in water1 moving  
them frequently1 to prevent the upper   
ones from turning black4 ,when done     
enough1 drain them in a cullender4 ,make
 a white sauce with a little flour and  
water1 a piece of butter1 some pepper   

and salt1 and a taste of vinegar4       
,thicken this over the fire1 and put in 
the stalks to stew gently for a few     
minutes1 to give them a flavour4 ,if the
 butter oils1 it is a sign that the     
sauce is too thick4 ,in this case add   
another spoonful or two of water1 and   
shake the stewpan till the sauce        
recovers it appearance4   ,,starch is a 
substance which is extracted from       
wheaten flour1 by washing it in water4  
,all farinaceous seeds1 and the roots of
 most vegetables1 afford this substance 
in a greater or less degree2 but it is  
most easily obtained from the flour of  
wheat1 by moistening any quantity       
thereof with a little water1 and        
kneading it with the hand into a tough  
paste3 this being washed with water1 by 
letting fall upon it a very slender     
stream1 the water will be rendered      
turbid as it runs off1 in consequence of
 the fecula or starch which it extracts 
from the flour1 and which will subside  
when the water is allowed to stand at   

rest4 ,the starch so obtained1 when     
dried in the sun1 or by a stove1 is     
usually concreted into small masses of a
 long figure and columnar shape1 which  
have a fine white colour1 scarcely any  
smell1 and very little taste4 ,if kept  
dry1 starch in this state continues a   
long time uninjured1 although exposed to
 the air4 ,it is not soluble in cold    
water2 but forms a thick paste with     
boiling-hot water1 and when this paste  
is allowed to cool1 it becomes          
semi-transparent and gelatinous1 and    
being dried1 becomes brittle1 and       
somewhat resembles gum4 ,starch1        
although found in all nutritive grains1 
is only perfect when they have attained 
maturity1 for before this it is in a    
state approaching to mucilage1 and so   
mixed with saccharine matter and        
essential oils1 that it cannot be       
extracted in sufficient purity to       
concrete into masses4 ,wheat1 or such   
parts of it as are not used for human   
food1 are usually employed for          

manufacturing starch1 such as the refuse
 wheat and bran2 but when the finest    
starch is required1 good grain must be  
used4 ,this1 being well cleaned1 and    
sometimes coarsely bruised1 is put into 
wooden vessels full of water to ferment3
 to assist the fermentation1 the vessels
 are exposed to the greatest heat of the
 sun1 and the water is changed twice a  
day1 during eight or twelve days1       
according to the season4 ,when the grain
 bursts easily under the finger1 and    
gives out a milky white liquor when     
squeezed1 it is judged to be            
sufficiently softened and fermented4 ,in
 this state1 the grains are taken out of
 the water by a sieve1 and put into a   
canvas sack1 and the husks are separated
 and rubbed off1 by beating and rubbing 
the sack upon a plank3 the sack is then 
put into a tub filled with cold water1  
and trodden or beaten till the water    
becomes milky and turbid1 from the      
starch which it takes up from the grain4
 ,a scum sometimes swims upon the       

surface of the water1 which must be     
carefully removed2 the water is then run
 off through a fine sieve into a        
settling-vessel1 and fresh water is     
poured upon the grains1 two or three    
times1 till it will not extract any more
 starch1 or become coloured by the      
grain4 ,the water in the                
settling-vessels being left at rest1    
precipitates the starch which it held   
suspended2 and to get rid of the        
saccharine matter1 which was also       
dissolved by the water1 the vessels are 
exposed to the sun1 which soon produces 
the acetous fermentation1 and takes up  
such matter as renders the starch more  
pure and white4 ,during this process1   
the starch for sale in the shops        
receives its colour1 which consists of  
smalt mixed with water and a small      
quantity of alum1 and is thoroughly     
incorporated with the starch2 but this  
starch is unfit for medicinal purposes4 
,when the water becomes completely sour1
 it is poured gently off from the       

starch1 which is washed several times   
afterwards with clean water1 and at last
 is placed to drain upon linen cloths   
supported by hurdles1 and the water     
drips through1 leaving the starch upon  
the cloths1 in which it is pressed or   
wrung1 to extract as much as possible of
 the water2 and the remainder is        
evaporated1 by cutting the starch into  
pieces1 which are laid up in airy       
places1 upon a floor of plaster or of   
slightly burnt bricks1 until it becomes 
completely dried from all moisture1     
partly by the access of warm air1 and   
partly by the floor imbibing the        
moisture4 ,in winter time1 the heat of a
 stove must be employed to effect the   
drying4 ,lastly1 the pieces of dried    
starch are scraped1 to remove the       
outside crust1 which makes inferior     
starch1 and these pieces are broken into
 smaller pieces for sale4 ,the grain    
which remains in the sack after the     
starch is extracted1 contains the husks 
and the glutinous part of the wheat1    

which are found very nutritious food for
 cattle4 ,the ,french manufacturers1    
according to ,les ,arts et ,metiers1    
pursue a more economical method1 as they
 are enabled1 by employing an acid water
 for the fermentation in the first      
instance1 to use the most inferior      
wheat1 and the bran or husks of wheat4  
,this water they prepare1 by putting a  
pailful of warm water into a tub1 with  
about two pounds of leaven1 such as some
 bakers use to make their dough rise or 
ferment4 ,the water stands two days1 and
 is then stirred up1 and half a pailful 
of warm water added to it2 then being   
left to settle till it is clear1 it is  
poured off for use4 ,to use this water  
in the fermentation of the materials1 a 
quantity of it is poured into a tub1 and
 about as much fair water is poured upon
 it as will fill the tub half full3 the 
remainder of the tub is then filled up  
with the materials1 which are one half  
refuse wheat1 and the other half bran4  
,in this tub it continues to steep and  

ferment during ten days1 or less1       
according to the strength of the        
leaven-water1 and according to the      
disposition of the weather for          
fermentation4 ,when the materials have  
been sufficiently steeped1 or fermented1
 an unctuous matter1 which is the oil of
 the grain1 will be seen swimming on the
 surface1 having been thrown up by the  
fermentation4 ,this must be scummed off2
 and the fermented grain1 being taken   
out of the tub1 is put into a fine hair 
sieve1 placed over a settling-tub1 when 
fair water is poured upon it1 and washed
 through the sieve into the tub2 by     
which means the starch is carried       
through the sieve with the water1 of    
which about six times the quantity of   
the grain are used4 ,the water stands in
 the settling tub for a day1 and becomes
 clear at top2 when it is carefully     
laded out of the tub1 leaving at the    
bottom a white sediment1 which is the   
starch4 ,the water which is taken off is
 sour1 and is called sure water3 this is

 the proper leaven for the first        
steeping of the materials4 ,the starch  
now obtained must be rendered           
marketable2 for which purpose1 as much  
water is poured upon it as will enable  
it to be pounded and broken up with a   
shovel1 and then the tub is filled up   
with fair water4 ,two days after this1  
the water is laded out from the tub1 and
 the starch appears in the bottom1 but  
covered over with a dark-coloured and   
inferior kind of starch1 which is taken 
off1 and employed for fattening hogs4   
,the remainder of the sediment1 which is
 good starch1 is washed several times1  
to remove all the inferior starch2 and  
when this is done1 about four inches of 
thick starch should be found at the     
bottom of each tub3 but the quantity    
varies1 according to the goodness of the
 meal or bran which has been used4 ,it  
is evident that the refuse wheat1 when  
employed for making starch1 ought to    
afford more1 the whole being used1 than 
the bran or husks2 but the starch so    

extracted is always of an inferior      
quality to that which is extracted from 
the bran of good wheat1 particularly in 
the whiteness of its colour4 ,the starch
 in the different tubs is brought       
together into one1 and there worked up  
with as much water as will dissolve it  
into a thin paste1 which is put into a  
silk sieve1 and strained through with   
fresh water4 ,this water is settled in a
 tub1 and afterwards poured off1 but    
before it is so completely settled as to
 lose all its white colour3 this renders
 the starch which is deposited1 still   
finer and whiter2 and the starch which  
is deposited by the water so poured off1
 is of a more common quality4 ,the      
starch1 thus purified1 is taken out of  
the bottom of the tubs1 and put into    
wicker-baskets1 about eighteen inches   
long and ten deep1 rounded at the       
corners1 and lined with linen cloths1   
which are not fastened to the baskets4  
,the water drips from the starch through
 the cloths for a day1 and the baskets  

are then carried up to apartments at the
 top of the house1 where the floor is   
made of very clean white plaster2 and   
the windows are thrown open1 to admit a 
current of air4 ,here the baskets are   
turned downwards upon the plaster-floor1
 and the linen cloths1 not being        
fastened to the baskets1 follow the     
starch1 and when taken off1 leave       
loaves1 or cakes of starch1 which are   
left to dry a little1 and are then      
broken into smaller pieces1 and left on 
the plaster-floor1 till very dry4 ,but  
if the weather is at all humid1 the     
starch is removed from the plaster-floor
 and spread out upon shelves1 in an     
apartment which is warmed by a stove1   
and there it remains till perfectly dry4
 ,the pieces are afterwards scraped1 to 
remove the outside crust1 which makes   
common starch2 and the scraped pieces   
being again broken small1 the starch is 
carried to the stove1 and spread out to 
a depth of three inches1 on hurdles     
covered with cloths4 ,the starch must be

 turned over every morning and evening1 
to prevent it from turning to a greenish
 colour1 which it would otherwise do4   
,those manufacturers who are not        
provided with a stove1 make use of the  
top of a baker's oven to spread the     
starch upon2 and after being thoroughly 
dried here1 it is ready for sale4       
,starch may be made from potatoes1 by   
soaking them about an hour in water1 and
 taking off their roots and fibres1 then
 rubbing them quite clean by a strong   
brush3 after this they are reduced to a 
pulp1 by grating them in water4 ,this   
pulp is to be collected in a tub1 and   
mixed up with a large quantity of clear 
water3 at the same time1 another clean  
tub must be provided2 and a hair sieve1 
not too fine1 must be supported over it 
by two wooden rails extended across the 
tub4 ,the pulp and water are thrown into
 the sieve1 and the flour of starch is  
carried through with the water2 fresh   
water must then be poured on1 till it   
runs through quite clear4 ,the refuse   

pulp which remains in the sieve1 being  
boiled in water1 makes an excellent food
 for animals2 and the quantity of this  
pulp is near seven-eighths of all the   
potatoes employed4 ,the liquor which has
 passed through the sieve is turbid1 and
 of a darkish colour1 from the          
extractive matter which is dissolved in 
it4 ,when it is suffered to rest for    
five or six hours1 all this matter      
deposits or settles to the bottom1 and  
the liquor which remains is to be poured
 off as useless2 and a large quantity of
 fresh water is thrown upon the flour1  
and stirred up3 it is then settled for a
 day1 and the water being poured off1   
the flour will be found to have again   
settled in a whiter state4 ,but to      
improve it1 another quantity of water is
 poured on1 and mixed up with it2 in    
which state it is passed through a fine 
silk sieve1 to arrest any small quantity
 of the pulp which may have escaped the 
first hair sieve4 ,the whole must       
afterwards be suffered to stand quiet1  

till the flour is entirely settled1 and 
the water above become perfectly clear2 
but if the water has any sensible colour
 or taste1 the flour must be washed     
again with fresh water1 for it is       
absolutely necessary that none of the   
extractive matter be suffered to remain 
with it4 ,the flour1 when thus obtained 
pure1 and drained from the water1 may be
 taken out of the tub with a wooden     
shovel1 and placed upon wicker-frames   
covered with paper1 to be dried in some 
situation properly defended from dust4  
,when the manufacture of starch from    
potatoes is attempted in a large way1   
some kind of mill must be used to reduce
 them to a pulp1 as the grating of them 
by hand is too tedious an operation4 ,a 
mill invented by ,m4 ,baum is very      
complete for this purpose4 ,in its      
general structure it resembles a large  
coffee-mill3 the grater consists of a   
cone of iron plate1 about seven inches  
in diameter1 and eight inches in height1
 the exterior surface of which is made  

toothed1 like a rasp1 by piercing holes 
through the plate from the inside4 ,this
 cone is fixed upon a verticle axle1    
with a handle at the top to turn it by2 
and is mounted on the pivots of the     
axle1 within a hollow cylinder of       
plate-iron1 toothed withinside like the 
outside of the cone2 the smallest end of
 the interior cone being uppermost1 and 
the lower or larger end being as large  
as the interior diameter of the hollow  
cylinder4 ,a conical hopper is fixed to 
the hollow cylinder1 round the top of   
it1 into which the potatoes are thrown2 
and falling down into the space between 
the outside of the cone and the inside  
of the hollow cylinder1 they are ground1
 and reduced to a pulp1 when the        
interior cone is turned round by its    
handle2 and as the lower part of the    
cone is fitted close to the interior    
diameter of the cylinder1 the potatoes  
must be ground to a fine pulp before    
they can pass through between the two4  
,the machine1 when at work1 is placed in

 a tub filled with water2 and as fast as
 the grinding proceeds1 the pulp mixes  
regularly with the water1 ready for the 
process before described4 ,poland starch
 is reckoned the best3 its quality may  
be judged of by the fineness of the     
grain1 its being very brittle1 and of a 
good colour4 ,the price of starch       
depends upon that of flour2 and when    
bread is cheap1 starch may be bought to 
advantage4 ,if it be of good quality it 
will keep for some years1 covered close1
 and laid up in a dry warm room4 ,in the
 year #agif1 lord ,william ,murray      
obtained a patent for manufacturing     
starch from horse-chesnuts4 ,the method 
was to take the horse-chesnuts out of   
the outward green prickly husk1 and     
either by hand1 with a knife or tool1 or
 else with a mill adapted for the       
purpose1 the brown rind was carefully   
removed1 leaving the chesnuts perfectly 
white1 and without the smallest speck4  
,in this state the nuts were rasped or  
ground to a pulp with water1 and the    

pulp washed with water through a coarse 
horse-hair sieve1 and twice afterwards  
through finer sieves1 with a constant   
addition of clear cold water1 till all  
the starch was washed clean from the    
pulp which remained in the sieve2 and   
the water being settled1 deposited the  
starch1 which was afterwards repeatedly 
washed1 purified1 and dried1 in the same
 manner as the potatoe-starch before    
described4 ,we are not informed if this 
manufacture has been carried into       
effect4 ,the sour1 nauseous1 milky      
liquor obtained in the process of       
starch-making1 appears1 upon analysis1  
to contain acetous acid1 ammonia1       
alcohol1 gluten1 and phosphate of lime4 
,the office of the acid is to dissolve  
the gluten and phosphate of lime1 and   
thus to separate them from the starch4  
,starch is used along with smalt1 or    
stone-blue1 to stiffen and clear linen4 
,the powder of it is also used to whiten
 and powder the hair4 ,it is also used  
by the dyers1 to dispose their stuffs to

 take colours the better4 ,starch is    
sometimes used instead of sugar-candy   
for mixing with the colours that are    
used in strong gum-water1 to make them  
work more freely1 and to prevent their  
cracking4 ,it is also used medicinally  
for the same intentions with the viscous
 substance which the flour of wheat     
forms with milk1 in fluxes and catarrhs1
 under various forms of powders1        
mixtures1 c4 ,a drachm of starch1 with  
three ounces of any agreeable simple    
water1 and a little sugar1 compose an   
elegant jelly1 of which a spoonful may  
be taken every hour or two4 ,these      
gelatinous mixtures are likewise an     
useful injection in some diarrhoeas1    
particularly where the lower intestines 
have their natural mucus rubbed off by  
the flux1 or are constantly irritated by
 the acrimony of the matter4   ,,steaks 
,,fried4 ,moisten the pan with butter1  
put in some beef steaks1 and when done1 
lay them on a dish4 ,put to the gravy   
that comes out of them1 a glass of port 

wine1 half an anchovy1 a sliced shalot  
with nutmeg1 pepper1 and salt4 ,give it 
a boil in the pan1 pour it over the     
steaks1 and send them hot to table4 ,in 
a plainer way1 put a little flour and   
water into the pan with the gravy when  
the steaks are taken out1 adding a      
spoonful of ketchup1 an onion or shalot4
 ,the wine and anchovy may be omitted4  
,garnish with scraped horse-radish round
 the dish4   ,,steak ,,pie4 ,raise a    
crust pretty deep and thick4 ,divide a  
breast or neck of mutton into steaks1   
beat and season them with nutmeg1       
pepper1 and salt4 ,add some sweet herbs 
cut very fine1 two onions sliced1 the   
yolks of three or four hard eggs minced1
 and two spoonfuls of capers4 ,scatter  
these among the steaks as they are laid 
into the pie4 ,put on the top crust1 and
 let the pie soak in a moderately hot   
oven for two hours or longer1 according 
to its size4 ,have some gravy ready to  
put into it through a funnel1 when it is
 to be served up4   ,,steak ,,pudding4  

,make a paste of suet or dripping and   
flour1 roll it out1 and line a basin    
with it4 ,season the meat1 and put it   
in4 ,cover it with the paste1 pinch it  
close round the edge1 tie it up in a    
cloth1 and boil it two hours1 but be    
careful not to break it4--,another way4 
,make a good paste1 with suet shred very
 fine1 and flour2 mix it up with cold   
water1 and a little salt1 and make your 
crust pretty stiff2 about two pounds of 
suet to a quarter of a peck of flour4   
,let the steaks be either beef or       
mutton1 well seasoned with pepper and   
salt2 make it up like an apple-pudding1 
tie it in a cloth tight1 and put it into
 the water boiling4 ,if it be a large   
pudding1 it will take four or five      
hours2 if a middling one1 three hours4  
,,steaks ,,rolled4 ,after beating them  
to make them tender1 spread them over   
with any quantity of high seasoned      
forcemeat4 ,then roll them up1 and      
skewer them tight4 ,fry the steaks in   
nice dripping1 till they become of a    

delicate brown4 ,then take them out of  
the fat in which they were fried1 and   
put them into a stewpan with some good  
gravy1 a spoonful of port wine1 and some
 ketchup4 ,when sufficiently stewed1    
serve them up with the gravy1 and a few 
pickled mushrooms4   ,,steam4 ,steam is 
employed to great advantage for culinary
 purposes4 ,it is made to communicate   
with vessels in the form of boilers1 as 
a substitute for having fires under     
them1 which is a great advantage1 both  
in the economy of fuel1 and in avoiding 
at the same time the nuisance of ashes  
and smoke4 ,the most convenient         
application of steam for culinary       
purposes is1 when it directly acts upon 
the substance to be heated4 ,this has   
been generally effected by placing the  
substance1 whether meat or vegetables1  
in a vessel without water1 and allowing 
the steam to enter and condense upon it4
 ,the most convenient apparatus of this 
kind we have yet heard of1 consists of a
 cast-iron plate about thirty inches or 

three feet square1 standing horizontally
 in a recess in the wall1 like a table4 
,round the edge of this plate is a      
groove1 about half an inch wide and two 
inches deep4 ,into this groove fits an  
inverted tin vessel1 like a dish-cover4 
,this is capable of being elevated and  
depressed by a pulley and chain1 having 
a counterpoise1 in order to expose the  
table at any time4 ,the steam comes     
under the table and enters in the       
centre4 ,the dishes to receive the heat 
are placed on any part within the       
groove1 the steam being common to all4  
,the water resulting from the           
condensation runs into the groove1 and  
at a point short of the top runs off4   
,the water which remains forms a        
complete water-lute1 to prevent the     
escape of steam4 ,the table being placed
 in a recess1 like a common stone       
hearth1 a small flue is placed over it  
to take away any steam that may escape  
when the cover is lifted up4 ,the great 
quantity of hot water required in a     

scullery should be perpetually kept up  
by a supply of steam4 ,for this purpose 
a large cylindrical vessel of cast-iron 
should be elevated in a corner of the   
scullery1 in order that water may be    
drawn from it by a cock4 ,this vessel   
should be connected from the bottom with
 a cold-water cistern1 the bottom of    
which is level with the top of the      
cylinder1 by which the latter is kept   
constantly full4 ,the hot-water cylinder
 is closed firmly at the top1 and       
therefore1 when the air is allowed to   
escape1 the water rises to the top4 ,if 
now a pipe be connected with the top1   
coming down to where it is to be drawn  
off1 if any portion is drawn out here1  
as much will come in at the bottom of   
the cylinder from the reservoir above4  
,so far we have described this cylinder 
without its steam-vessel4 ,within this  
cylinder1 and about the middle1 is a    
distinct vessel1 nearly of the width of 
the cylinder2 but having a free space   
round the inner vessel about an inch    

wide4 ,the depth of the inner vessel    
must be about one-sixth that of the     
outer one4 ,this inner vessel must have 
no connection with the outer one1 and   
must be so water-tight1 that although it
 is surrounded with the water of the    
outer one1 none should get in4 ,the     
inner vessel is on one side connected by
 a pipe with a steam-boiler1 having     
another pipe to allow the condensed     
water to run off1 which may be preserved
 as distilled water1 and is valuable for
 many purposes4 ,the heat arising from  
the condensation is communicated to the 
water in the outer vessel1 the hottest  
being at the top1 where the mouth of the
 exit-pipe is placed4 ,when1 therefore1 
a portion of hot water is drawn from the
 cock1 the pipe of which comes from the 
top of the vessel immediately under the 
cover1 an equal quantity comes in at the
 bottom from the reservoir4 ,this useful
 apparatus is the invention of an       
ingenious economist of ,derby1 and is at
 present in use in his kitchen4 ,the art

 of boiling vegetables of all kinds in  
steam instead of water1 might probably  
be managed to advantage1 as a greater   
degree of heat might be thus given them1
 by contriving to increase the heat of  
the steam after it has left the water2  
and thus the vegetable mucilage in roots
 and seeds1 as in potatoes and flour    
puddings1 as well as in their leaves1   
stems1 and flower-cups1 might be        
rendered probably more nutritive1 and   
perhaps more palatable2 but that many of
 the leaves of vegetables1 as the       
summits of cabbage-sprouts1 lose their  
green colour by being boiled in steam1  
and look like blanched vegetables4      
,steam has likewise lately been applied 
in gardening to the purpose of forcing  
plants of different kinds in the winter 
season1 in order to have their produce  
at an early period1 as to the cucumber1 
and some other vegetables of a somewhat 
similar nature2 but the exact manner of 
its application in this intention1 so   
far as we know1 has not yet been        

communicated to the public2 it is1      
however1 by some mode of flues1 pipes1  
and other contrivances for conveying and
 containing it1 so as that its heat may 
be uninterruptedly1 equally1 and        
regularly afforded to the roots of the  
plants which it is designed to push     
forward into the fruiting state4 ,it is 
said to have been used in some instances
 in different parts of ,lancashire with 
great success4 ,but how far the expense 
and advantage of such a method may admit
 of and encourage its being introduced  
into general practice1 have not1        
probably1 yet been well or fully        
ascertained4 ,if it should be found     
capable of perfectly succeeding in this 
use1 on more full and correct           
experience1 it will1 however1 constitute
 not only a neat and clean1 but an      
elegant mode of forcing plants into     
fruit at early seasons4   ,,steamed     
,,potatoes4 ,the potatoes must be well  
washed1 but not pared1 and put into the 
steamer when the water boils4 ,moderate 

sized potatoes will require three       
quarters of an hour to do them properly4
 ,they should be taken up as soon as    
they are done enough1 or they will      
become watery4   ,,steel4 ,to transform 
iron into steel1 put four ounces of cast
 iron into a crucible1 with a           
considerable degree of heat4 ,while in a
 state of fusion1 immerse in it a       
polished iron wire of some thickness1   
and keep it there for some time1 but not
 so long as to fuse it4 ,when cold1 the 
wire will be so hard as to resist the   
action of a common file1 being converted
 into steel4   ,,steel ,,rust4 ,the     
prevention of rust1 on such articles of 
furniture as are made of polished steel1
 is an object of great importance in    
domestic economy4 ,the cutlers in       
,sheffield1 when they have given a knife
 or razor blade the requisite degree of 
polish1 rub them with powdered          
quick-lime1 in order to prevent them    
from tarnishing2 and it seems that      
articles made of polished steel are     

dipped in lime water1 before they are   
sent into the retail market4 ,but when  
steel has contracted rust1 the method of
 cleaning and polishing it is to oil the
 rusty parts1 and let it remain in that 
state two or three days4 ,then wipe it  
dry with clean rags1 and polish with    
emery or pumice stone1 or hard wood4    
,after the oil is cleared off1 a little 
fresh lime finely powdered will often be
 found sufficient2 but where a higher   
polish is required1 it will be necessary
 to use a paste composed of finely      
levigated bloodstone and spirits of     
wine4   ,,steel ,,stoves4 ,to preserve  
them effectually from rust1 beat into   
three pounds of unsalted lard1 two drams
 of camphor sliced thin1 till the whole 
is absorbed4 ,then take as much black   
lead as will make it of the colour of   
broken steel2 dip a rag into it1 rub it 
thick on the stove1 and the steel will  
never rust1 even if wetted4 ,when the   
stove is to be used1 the grease must be 
washed off with hot water1 and the steel

 be dried before polishing4   ,,stewed  
,,artichokes4 ,wash and pare some       
,jerusalem artichokes1 and part them in 
two4 ,boil them in a small quantity of  
gravy till almost done1 and the liquor  
nearly consumed4 ,then add some cream1 a
 piece of butter rolled in flour and a  
little salt1 all in proportion to the   
number of artichokes4 ,stew them gently 
for ten minutes1 and serve them up with 
sippets of white bread fried4   ,,stewed
 ,,artichoke ,,bottoms4 ,boil some      
artichokes till about half done1 and    
then take off the leaves and the choke4 
,trim the bottoms nicely1 and stew them 
gently in some gravy1 with a little     
lemon-juice or vinegar1 and some salt1  
till they are quite tender4 ,before     
serving them up1 wipe them dry1 then lay
 them in a dish with sippets of toasted 
or fried bread laid round it1 and pour  
some strong clear gravy over them4      
,dried artichoke bottoms may also be    
used for stewing1 but should first be   
soaked a little while in warm water4    

,,stewed ,,breast ,,of ,,veal4 ,take a  
nice breast of veal1 cut off the thin   
end1 and boil it down for your sauce1   
with a faggot of sweet herbs1 an onion  
stuck with three cloves1 two blades of  
mace1 some whole pepper and salt2 put to
 it a quart of water1 and let it stew   
gently till half is wasted1 then raise  
the skin off your breast of veal1 and   
make a forcemeat of the sweetbread first
 parboiled1 a few crumbs of bread1 a    
little beef suet1 and some parsley shred
 very fine2 season it with pepper1 salt1
 and nutmeg2 moisten it with a spoonful 
of cream1 and an egg2 mix all well      
together1 and force your veal2 skewer it
 down close1 dredge it over with flour1 
tie it up in a clean cloth1 and let it  
boil an hour and a half4 ,if your gravy 
is done1 strain it off1 and take off the
 fat very clean2 blanch and beard half a
 pint of oysters1 a gill of pickled     
mushrooms1 a little lemon-peel shred    
very fine3 put this to your gravy1 and  
thicken it with a piece of butter rolled

 in flour2 fry six or eight large       
oysters1 dipped in batter for garnish4  
,when your veal is enough1 dish it up1  
and pour your sauce over4 ,garnish your 
dish with lemon1 oysters1 and           
barberries4   ,,stewed ,,brisket ,,of   
,,beef4 ,stew nine pounds of brisket of 
beef1 in two gallons of water1 for two  
or three hours over night4 ,when made   
sufficiently tender1 take out the bones1
 and carefully skim off the fat4 ,boil  
in some of the liquor a few carrots1    
turnips1 onions1 celery1 and white      
cabbage1 till they become quite tender4 
,add some salt1 and the remainder of the
 broth to the beef1 and stew all        
together till sufficiently done4        
,,stewed ,,calf',s ,,liver ,,larded4    
,take a calf's liver1 and lard it1 and  
put it into a stewpan1 with some water1 
a bundle of sweet herbs1 an onion1 a    
blade of mace1 some whole pepper1 and a 
little salt2 cover it close1 and let it 
stew till it is enough2 then take up    
your liver1 and put it into the dish you

 intend2 cover it over1 and take out    
your herbs and spice2 skim off all the  
fat very clean2 put in a piece of butter
 rolled in flour2 boil it till it is of 
a proper thickness2 pour it over your   
liver1 and send it to table garnished   
with lemon4   ,,stewed ,,cardoons4 ,cut 
them into pieces1 not more than five or 
six inches long4 ,take off the outward  
skin1 and wash and scald them4 ,put them
 into a stewpan1 with gravy enough to   
cover them1 and let them stew gently    
till almost done1 and the liquor nearly 
exhausted4 ,add a small quantity of     
fresh gravy1 and continue stewing them  
gently till quite tender4 ,serve them up
 with sippets of toasted bread round the
 edge of the dish4 ,if the gravy is not 
sufficiently seasoned1 add a little salt
 and cayenne4   ,,stewed ,,carp4 ,scale 
and clean the fish1 and preserve the    
roe4 ,lay the carp in a stewpan1 with a 
rich beef-gravy1 an onion1 eight cloves1
 a dessert-spoonful of ,jamaica pepper1 
the same of black pepper1 and a glass of

 port or cider4 ,simmer it closely      
covered2 when nearly done1 add two      
anchovies chopped fine1 a               
dessert-spoonful of made mustard1 a     
little fine walnut ketchup1 and a bit of
 butter rolled in flour4 ,shake it1 and 
let the gravy boil a few minutes4 ,serve
 with sippets of fried bread1 the roe   
fried1 and a good deal of horseradish   
and lemon4--,another way4 ,scale your   
carp1 then gut and wash them very clean1
 and dry them in a cloth2 put a piece of
 butter into a stewpan1 when it is hot1 
fry them as quick as you can1 till they 
are of a fine brown2 boil the roes1 then
 fry them of a fine gold colour2 take   
them up1 and keep them hot before the   
fire3 then put to your carp half port   
wine and half water1 as much as will    
cover them a little more than half way2 
put in some thyme1 parsley1 a piece of  
lemon-peel1 whole pepper1 a few cloves1 
a blade or two of mace1 an onion1 some  
horse-radish sliced1 and two spoonfuls  
of ketchup2 put on your cover1 and let  

it stew very gently1 till your fish is  
enough2 do not turn them in the pan1 but
 with a ladle take some of the liquor1  
and pour over your fish every now and   
then1 while they are stewing1 then cover
 them close again3 ,when they are done  
enough1 take them out of the pan with a 
slice1 and take care not to break them2 
put them into the dish you intend to    
send them to table in1 then strain the  
liquor1 and thicken it up with a piece  
of butter rolled in flour2 let it boil  
till it is pretty thick1 pour the sauce 
over the fish1 and garnish your dish    
with the roes1 lemon1 and horseradish1  
and send it to table4 ,you may squeeze a
 little lemon into the sauce1 if you    
like it1 and add oysters fried in       
butter2 or you may stew them in cider1  
instead of wine1 and it is very little  
inferior4 ,tench may be done the same   
way4--,to stew carp white4 ,scale and   
gut your fish very clean1 save the roes 
and melts1 then stove them in some good 
white broth2 season them with mace1     

salt1 whole pepper1 an onion stuck with 
cloves1 a faggot of sweet herbs1 and    
about half a pint of white wine2 cover  
them close1 and let them stew gently    
over a charcoal fire4 ,dip the roes and 
melts in the yolk of an egg2 flour them1
 and fry them of a fine brown1 and have 
fried parsley and sippets ready4 ,when  
the fish is near done1 take out the     
onion and faggot1 beat up the yolks of  
four or five eggs1 take up the fish     
carefully1 and put it into the dish you 
serve it in2 pour off the sauce1 then   
strain it into a stewpan1 and put in    
your eggs2 keep it stirring till it is  
as fine as cream1 then pour it over the 
dish4 ,garnish with the roes1 fried     
parsley1 sippets1 horseradish scraped1  
and lemon3 send it as hot as possible to
 table4--,a plain way to stew carp4     
,clean your carp very well1 cut them in 
two1 put them into a stewpan1 with a    
little onion shred fine1 pepper1 salt1 a
 little beaten mace1 a few capers       
chopped small1 and some crusts of bread 

chipped in4 ,then pour in a gill of     
white1 and a gill of red wine1 and as   
much water as will just cover them2     
cover the pan close1 and let them stew  
till they are enough1 and the sauce     
grown thick4 ,serve it up with lemon and
 horseradish for garnish4   ,,stewed    
,,carrots4 ,half boil1 scrape them      
nicely1 and slice them into a stewpan4  
,add half a tea-cupful of weak broth1   
the same quantity of cream1 with pepper 
and salt4 ,simmer till the carrots are  
quite tender1 but not broken4 ,before   
serving1 warm them up with a bit of     
butter rubbed in flour4 ,chopped parsley
 may be added1 if approved1 ten minutes 
before serving4   ,,stewed ,,celery4    
,wash six heads1 and strip off the outer
 leaves4 ,either divide or leave them   
whole1 according to their size1 and cut 
them into lengths of four inches4 ,put  
them into a stewpan with a cup of broth1
 or weak gravy1 and stew them tender4   
,add two spoonfuls of cream1 and a      
little flour and butter seasoned with   

pepper1 salt1 and nutmeg1 and simmer    
them all together4   ,,stewed           
,,chickens4 ,cut two chickens into      
quarters2 wash them clean1 and put them 
into a stewpan1 with half a pint of red 
wine1 and a gill of water1 an onion1 a  
faggot of sweet herbs1 seasoned with    
mace1 pepper1 and salt2 cover them      
close1 and let them stew half an hour1  
then take the quantity of an egg of     
butter rolled in flour2 take out the    
onion and sweet herbs2 shake it round   
till it is of a good thickness1 and take
 off all the scum very clean3 dish it up
 garnished with lemon4--,to stew        
chickens for a tender stomach4 ,take two
 nice chickens1 and half boil them2 then
 take them up into a small soup-dish2   
separate all the joints1 and add three  
or four spoonfuls of the liquor they are
 boiled in1 with a little beaten mace1  
and salt2 then cover them close with    
another dish1 and keep in all the steam2
 set it over a clear stove1 and let it  
stew till the chickens are enough1 and  

send them hot to table in the same dish 
they were stewed in4   ,,stewed ,,cod4  
,cut a cod in slices1 as you would for  
crimping1 lay it in a clean stewpan2    
season it with nutmeg1 a little mace    
finely beaten1 pepper1 and salt1 and a  
bundle of sweet herbs2 then pour in     
white wine and water an equal quantity1 
just to cover it3 put on the cover1 and 
let it simmer for six or eight minutes2 
skim it very clean1 put in half a pint  
of shrimps clean picked1 a good piece of
 butter rolled in flour1 and the juice  
of a lemon2 cover it1 and shake your pan
 round gently3 as soon as it begins to  
boil1 take off all the scum as it rises3
 if your sauce is of a proper thickness1
 your fish will be enough2 wipe the rim 
of the pan very clean1 and slide the    
fish into your dish1 taking care not to 
break it4 ,garnish with lemon and       
scraped horse-radish4--,another way4    
,lay the slices into a large stewpan1 so
 that they need not be laid one upon    
another4 ,season with nutmeg1 pepper1   

and salt1 a bundle of sweet herbs1 and  
an onion4 ,add half a pint of white     
wine1 and a quarter of a pint of water4 
,simmer it gently a few minutes1 squeeze
 in a lemon1 add a few oysters1 the     
liquor strained1 a piece of butter      
rolled in flour1 and a little mace4     
,cover it close1 and let it stew gently1
 shaking the pan often4 ,when done take 
out the herbs and onions1 and serve it  
up with the sauce poured over it4       
,,stewed ,,cucumbers4 ,slice them thick1
 or halve and divide them into two      
lengths4 ,strew over them some salt and 
pepper1 and sliced onions3 add a little 
broth1 or a bit of butter4 ,simmer very 
slowly1 and put in a little flour and   
butter before serving4--,another way4   
,slice the onions1 and cut the cucumbers
 large4 ,flour and fry them in butter1  
then stew them in good broth or gravy1  
and skim off the fat4   ,,stewed ,,duck4
 ,half roast a duck1 put it into a      
stewpan with a pint of beef gravy1 a few
 leaves of sage and mint cut small1     

pepper and salt1 and a small bit of     
onion shred as fine as possible4 ,simmer
 them a quarter of an hour1 skim it     
clean1 and add nearly a quart of green  
peas4 ,cover the stewpan close1 and     
simmer near half an hour longer4 ,put in
 a piece of butter and a little flour1  
give it one boil1 and serve all together
 in a dish4   ,,stewed ,,eels4 ,melt an 
ounce of butter in a stewpan1 add a     
handful of sorrel cut in large pieces1 a
 dozen sage leaves finely minced1 five  
pounds of eels cut in pieces1 and       
seasoned with pepper and salt4 ,then put
 in two anchovies boned and minced1 half
 a nutmeg1 and half a pint of water4    
,stew them gently together for half an  
hour1 take out the onion1 squeeze in a  
lemon1 and lay toasted bread round the  
dish4 ,half this quantity will be       
sufficient for a small dish4--,another  
way4 ,take what quantity of eels you    
please2 after they are cleaned1 fry them
 in butter1 then pour the butter clear  
off2 put into your pan a bundle of sweet

 herbs1 an onion stuck with two or three
 cloves1 a blade of mace1 some whole    
pepper1 and a little salt2 then add a   
pint of red wine and water1 and let them
 stew till they are tender3 put the eels
 into a dish1 strain off the sauce1 and 
thicken it up with a piece of butter    
rolled in flour1 or a piece of thickened
 burnt butter4 ,garnish your dish with  
horse-radish and lemon4--,another way4  
,having cleaned your eels very well1 cut
 them in pieces1 put them into a        
stewpan1 with a bundle of sweet herbs1  
an onion stuck with cloves1 mace1 whole 
pepper1 and a little salt2 put to them a
 gill of white wine1 half a pint of red1
 and a gill of water2 cover them close1 
and let them stew till tender2 strain   
off the gravy1 thicken it up1 and send  
it to table4--,to stew an eel whole4    
,take a fine large eel1 clean it well1  
force the inside with crumbs of bread1  
an anchovy cut fine1 salt1 pepper1 a    
little nutmeg1 and two or three oysters 
bruised1 with some parsley shred fine2  

fill the inside as full as you can1 sew 
it up with fine thread1 turn it round1  
and run a small skewer through it1 to   
keep it in its folds2 put it into a     
small stewpan1 with an onion stuck with 
cloves1 and a faggot of herbs2 put over 
it red wine2 cover the pan down very    
close1 and let it stew gently till      
tender2 take out the onion1 c4 put the  
eel into a dish1 and a plate over it2   
thicken the sauce with butter rolled in 
flour1 and squeeze a little lemon into  
the plate4 ,if you have any forcemeat   
left1 make them into small balls1 and   
fry them2 put them into the sauce1 give 
them a toss1 and pour it over the eel4  
,garnish the dish with fried oysters1   
horseradish1 and lemon4   ,,stewed      
,,endive4 ,trim off all the green parts 
of the endive1 wash and cut into pieces1
 and scald it till about half done4     
,drain it well1 chop it a little1 put it
 into a stewpan with a little strong    
gravy1 and stew it gently till quite    
tender4 ,season it with some pepper and 

salt1 and serve it up as a sauce to any 
kind of roast meat2 or it eats well with
 potatoes4   ,,stewed ,,fowl ,,with     
,,celery4 ,take a fowl or turkey trussed
 short as for boiling1 press down the   
breast-bone1 put it into a clean        
stewpan1 with good veal broth1 as much  
as will cover it2 season it with beaten 
mace1 pepper and salt1 a faggot of sweet
 herbs1 and an onion2 cover it close1   
and let it boil2 in the mean time1 take 
a large bunch of celery1 cut all the    
white part small1 and wash it very      
clean2 if your turkey or fowl boils1    
take out the onion and herbs2 scum it   
very clean1 and put in your celery2     
cover it down close1 and let it stew    
till your celery is very tender1 and    
your fowl likewise2 take a clean        
stewpan1 and set it over your stove2    
take up your fowl or turkey1 and keep it
 hot2 pour your celery and sauce into   
your stewpan2 beat up the yolks of two  
or three eggs in half a pint of cream1  
and a large spoonful of white wine2 stir

 it till it is of a good thickness1 and 
just at boiling squeeze in a little     
juice of lemon1 or a little mushroom    
pickle2 shake it round1 and pour it over
 your fowl4 ,garnish your dish with     
lemon4   ,,stewed ,,french ,,beans4     
,prepare some young beans as for        
boiling1 and boil them in plenty of     
water1 with salt in it1 till they are   
rather more than half done4 ,drain them 
in a cullender1 beat up the yolks of    
three eggs with a quarter of a pint of  
cream1 put them into a stewpan with two 
ounces of fresh butter1 and set it over 
a slow fire4 ,when hot1 put in the      
beans1 with a spoonful of vinegar1 and  
simmer them quite tender1 stirring the  
mixture to keep it from curdling or     
burning4 ,to stew ,french beans with    
gravy1 pursue the same method1 only     
instead of the eggs and cream1 put half 
a pint of gravy4 ,use only half the     
quantity of butter1 and add that rolled 
in flour1 to thicken up the whole after 
the beans are put in4 ,the vinegar      

should be omitted1 and cayenne and salt 
added if required4   ,,stewed ,,giblets4
 ,after very nicely cleaning goose or   
duck giblets1 and removing the thick    
membrane from the gizzards1 stew them1  
in a little water4 ,season them with    
salt and pepper1 and a very small piece 
of mace4 ,before serving1 give them one 
boil with a cup of cream1 and a piece of
 butter rubbed in a tea-spoonful of     
flour4   ,,stewed ,,green ,,peas4 ,to a 
quart of peas add a quart of gravy1 two 
or three lumps of sugar1 with pepper and
 salt4 ,stew them gently till the peas  
are quite tender1 and if the gravy is   
not sufficiently thick1 add a piece of  
butter rolled in flour4 ,if the peas are
 old1 half boil them first in hard      
water1 before they are stewed4 ,whether 
for young or old peas1 the gravy must be
 strong4 ,to stew them in a mild way1   
put a pint of young peas into a stewpan1
 with very little water1 and two young  
lettuces cut small4 ,stew them gently   
till the peas are tender1 then add four 

spoonfuls of cream1 a lump of sugar1 and
 the yolks of two eggs4 ,stir the whole 
together over the fire for a short time1
 but do not allow it to boil4 ,a little 
salt should be added before serving up  
the stew4 ,another way is to take a     
quart of young peas1 a small onion      
sliced1 two lettuces cut small1 and a   
sprig or two of mint4 ,put them into a  
stewpan1 adding some salt1 a little     
pepper and mace1 and half a pint of hard
 water4 ,stew these gently for twenty   
minutes1 then put in a quarter of a     
pound of butter rolled in flour1 and a  
spoonful of mushroom ketchup4 ,keep the 
stewpan over the fire till the peas are 
quite tender1 shaking it frequently1 and
 never suffering them to boil4 ,receipts
 for stewing peas might be multiplied to
 almost any extent1 for there is no one 
preparation in cookery perhaps more     
varied than this1 though without any    
very material difference4   ,,stewed    
,,hare4 ,take off the legs and          
shoulders1 cut out the backbone1 cut    

into pieces the meat which comes off the
 sides1 and put all into a stewpan4 ,add
 three quarters of a pint of small beer1
 the same of water1 a large onion stuck 
with cloves1 some whole pepper1 a slice 
of lemon1 and a little salt4 ,stew it   
gently for an hour1 close covered1 and  
put to it a quart of gravy4 ,stew it    
gradually two hours longer1 or till it  
is quite tender4 ,take out the hare1 rub
 smooth half a spoonful of flour in a   
little gravy1 add it to the sauce1 and  
boil it up4 ,then add a little salt and 
cayenne1 and put in the hare again4     
,when heated through1 serve it up in a  
tureen or deep dish1 adding port wine if
 approved4   ,,stewed ,,knuckle ,,of    
,,veal4 ,take a knuckle of veal of about
 five pounds2 wash it clean1 and put it 
into a clean stewpan1 with two quarts of
 water1 a faggot of sweet herbs1 two    
blades of mace1 an onion stuck with     
three or four cloves1 some whole pepper1
 and a little salt2 put in a crust of   
the upper part of a loaf1 cover it down 

close1 and make it boil1 then scum it   
very clean1 and let it just simmer for  
full two hours4 ,when you take it up1   
put your veal into the dish first1 and  
strain your broth through a fine sieve  
over it1 then take off all the fat very 
clean1 and put some thin slices of      
,french roll in your dish1 and toasted  
bread cut in dice1 in a plate4 ,serve it
 up hot4 ,you may boil a quarter of a   
pound of rice in fair water1 till it is 
very tender2 then strain it off2 and    
when you send your veal to table1 lay   
your rice all over it4--,rice is better 
boiled by itself1 for when you boil it  
with the meat1 the scum is apt to       
discolour it1 and make it eat greasy4   
,,stewed ,,lobster4 ,pick the meat out  
of the shell1 put it into a dish that   
has a lamp1 and rub it down with a bit  
of butter4 ,add two spoonfuls of any    
sort of gravy1 one of soy or walnut     
ketchup1 a little salt and cayenne1 and 
a spoonful of port4 ,a lobster thus     
stewed will have a very fine relish4    

,,stewed ,,muscles4 ,wash your muscles  
very clean1 then put them into a large  
stewpan over a good fire2 put over them 
a coarse wet cloth doubled3 when they   
begin to boil1 take up the cloth2 if the
 shells are open1 take them off the     
fire1 and pick out the fish1 beard them1
 and cut off the tongue3 when you have  
picked about a quart1 strain half a pint
 of the liquor to them1 roll two ounces 
of butter in flour1 add a glass of white
 wine1 a little beaten mace1 and squeeze
 in a little lemon juice2 let them stew 
till of a proper thickness1 put toasted 
sippets in the dish1 pour in the        
muscles1 and send them to table4        
,cockles may be done the same way4      
,,stewed ,,mushrooms4 ,the large buttons
 are best1 and the small flaps while the
 fur is still red4 ,rub the large       
buttons with salt and a piece of        
flannel1 cut out the fur1 and take off  
the skin from the others4 ,sprinkle them
 with salt1 put them into a stewpan1 and
 add some peppercorns4 ,let it simmer   

slowly till it is done1 then put in a   
small bit of butter and flour1 and two  
spoonfuls of cream4 ,give it one boil1  
and serve up the dish with sippets of   
bread4   ,,stewed ,,mutton ,,chops4     
,take some chops of the best end of a   
loin of mutton1 or some slices out of   
the middle part of a leg4 ,season them  
with pepper and salt1 lay them into a   
stewpan with some sliced onion1 and     
cover them with water and a little      
gravy4 ,when done on one side1 turn the 
steaks on the other1 and thicken the    
gravy at the same time with some butter 
and flour4 ,a little shalot or ketchup1 
or both1 may be added at pleasure4      
,twenty or twenty-five minutes will stew
 them1 but long stewing will make them  
hard4   ,,stewed ,,onions4 ,peel six    
large onions1 fry them gently of a fine 
brown1 but do not blacken them4 ,then   
put them into a small stewpan1 with a   
little weak gravy1 pepper and salt4     
,cover and stew them gently two hours1  
and let them be lightly floured at      

first4   ,,stewed ,,ox ,,cheek4 ,soak   
and cleanse a fine cheek the day before 
it is to be eaten4 ,put it into a       
stewpan that will cover close1 with     
three quarts of water2 simmer it after  
it has first boiled up1 and been well   
skimmed4 ,in two hours put in plenty of 
carrots1 leeks1 two or three turnips1 a 
bunch of sweet herbs1 some whole pepper1
 and four ounces of allspice4 ,skim it  
often1 and when the meat is tender1 take
 it out4 ,let the soup get cold1 take   
off the cake of fat1 and serve the soup 
separately1 or with the meat4 ,it should
 be of a fine brown1 which may be done  
by adding a little burnt sugar1 or by   
frying some onions quite brown with     
flour1 and simmering them with it4 ,this
 last method improves the flavour of all
 soups and gravies of the brown sort4   
,if vegetables are not approved1 they   
may be taken out of the soup1 and a     
small roll be toasted1 or bread fried   
and added4 ,celery is a great addition1 
and should always be served4 ,when out  

of season1 the seed of it gives quite as
 good a flavour1 boiled in1 and strained
 off4--,another way4 ,soak an ox cheek  
three hours1 and clean it with plenty of
 water4 ,take the meat off the bones1   
and put it into a stewpan with a large  
onion1 a bunch of sweet herbs1 some     
bruised allspice1 pepper and salt4 ,lay 
the bones on the top1 pour on two or    
three quarts of water1 and cover the pan
 close with stout paper1 or a dish that 
will fit close4 ,let it stand eight or  
ten hours in a slow oven1 or simmer it  
by the side of the fire1 or on a hot    
hearth4 ,when done tender1 put the meat 
into a clean pan1 and let it get cold4  
,take off the cake of fat1 and warm the 
head in pieces in the soup4 ,serve with 
any sort of vegetables4   ,,stewed      
,,oysters4 ,open the shells1 separate   
the liquor from the oysters1 and wash   
them from the grit4 ,strain the liquor1 
add to the oysters a bit of mace1 lemon 
peel1 and a few white peppers4 ,simmer  
them very gently1 put in some cream1 a  

little flour and butter1 and serve them 
up with sippets4 ,boiled oysters should 
be served in the shell1 and eaten with  
cold butter4   ,,stewed ,,parsnips4     
,boil the parsnips in milk and water1 or
 milk alone1 till fully half done4      
,slice and divide them into two1 down   
the middle and across4 ,stew them gently
 with some good gravy1 seasoned with    
pepper and salt2 and five minutes before
 they are taken up1 add a piece of      
butter rolled in flour4 ,if parsnips are
 to be stewed white1 put in broth and   
cream in equal quantities1 instead of   
gravy4   ,,stewed ,,pears4 ,pare and    
quarter some large pears2 throw them    
into water as soon as pared1 and before 
they are divided1 to prevent their      
turning black4 ,pack them round a       
block-tin stewpan1 and sprinkle as much 
sugar over as will make them pretty     
sweet4 ,add lemon peel1 a clove or two1 
and some bruised allspice2 just cover   
them with water1 and add a little red   
liquor4 ,cover them close1 and stew     

three or four hours3 when tender1 take  
them out1 and pour the liquor upon them4
   ,,stewed ,,peas4 ,steep some old peas
 in water all night1 if not fine        
boilers2 otherwise only half an hour4   
,put them into a stewpan of water1 just 
enough to cover them1 with a good bit of
 butter1 or a piece of beef or pork4    
,stew them very gently till the peas are
 soft1 and the meat is tender4 ,if it be
 not salt meat1 add salt and a little   
pepper1 and serve the peas round the    
meat4   ,,stewed ,,pheasants4 ,stew your
 pheasants in a strong veal gravy4      
,while they are simmering1 prepare      
artichoke bottoms cut in dice1 and some 
chesnuts roasted1 blanched1 and cut in  
four3 let your pheasants stew till your 
gravy is half wasted1 then scum it very 
clean1 and put in your chesnuts and     
artichoke bottoms2 season with a little 
beaten mace1 pepper1 and salt1 a small  
glass of white wine1 and a little juice 
of lemon4 ,if your sauce is not thick   
enough1 roll a piece of butter in flour1

 and let it boil up3 in case any scum   
arises1 take it clean off2 dish your    
pheasants1 and pour the sauce over them2
 garnish with lemon4   ,,stewed         
,,pigeons4 ,see that they are quite     
fresh1 carefully cropped1 drawn1 and    
washed2 then soak them half an hour4 ,in
 the mean time cut a hard white cabbage 
in slices1 as if for pickling1 and put  
it in water4 ,then drain and boil it in 
milk and water2 drain it again1 and lay 
some of it at the bottom of a stewpan4  
,put the pigeons upon it1 but first     
season them well with salt and pepper1  
and cover them with the remainder of the
 cabbage4 ,add a little broth1 and stew 
gently till the pigeons are tender2 then
 put among them two or three spoonfuls  
of cream1 and a piece of butter and     
flour for thickening4 ,after a boil or  
two1 serve up the birds in the middle of
 the dish1 with the cabbage placed round
 them4--,another way is to stew the     
birds in a good brown gravy1 either     
stuffed or not2 and seasoned high with  

spice and fresh mushrooms1 or a little  
ketchup4--,another way4 ,take your      
pigeons trussed as for baking2 bruise   
the livers1 and mix them up with a few  
bread crumbs1 parsley1 and a little     
lemon peel chopped small2 season it with
 mace1 nutmeg1 pepper1 and salt2 work   
all up with a piece of butter1 and stuff
 the bellies of your pigeons2 tie up the
 necks and vents2 then stew them with   
some butter1 till they are brown all    
over2 put them into another pan that    
will just hold them1 with as much strong
 gravy as will cover them2 let them stew
 till they are tender1 then bruise an   
anchovy1 a shalot shred fine1 a piece of
 butter rolled in flour1 and a spoonful 
of white wine2 let all boil together to 
a proper thickness2 scum very clean2    
dish up1 and garnish with crisp bacon   
and lemon4   ,,stewed ,,pippins4 ,scoop 
out the core of some golden pippins1    
pare them very thin1 and throw them into
 water4 ,for every pound of fruit1 make 
half a pound of refined sugar into a    

syrup1 with a pint of water4 ,when      
skimmed1 put in the pippins1 and stew   
them quite clear4 ,grate some lemon     
over1 be careful not to break them1 and 
serve them up in the syrup4 ,they make  
an elegant corner dish1 or a            
dessert4--,another way4 ,pare your      
pippins nicely1 cut them in halves1 and 
take out the cores2 to a quart of spring
 water1 put a pound of double refined   
sugar1 and a piece of lemon-peel2 boil  
it almost to a syrup2 take out the peel1
 and put in the pippins2 boil them till 
they are pretty tender1 then draw them  
to one side of the fire1 and let them   
stew till clear2 take them out carefully
 one at a time1 and lay them in a china 
or earthen dish for use4 ,if golden     
pippins are done this way1 they are very
 little inferior to apricots4   ,,stewed
 ,,pork ,,steaks4 ,cut some steaks from 
the best end of a loin or neck of pork4 
,take off the skin1 and nearly all the  
fat1 and fry them of a nice brown4 ,put 
the steaks into a stewpan1 with good    

gravy enough to make a proper sauce to  
them1 adding pepper and salt4 ,ten      
minutes before they are done1 thicken   
the gravy with a piece of butter rolled 
in flour4 ,a little shalot1 or ketchup1 
or both may be added4   ,,stewed        
,,potatoes4 ,half boil some potatoes1   
drain and peel them nicely1 and cut them
 into neat pieces4 ,put them into a     
stewpan with some cream1 fresh butter1  
and salt1 each proportioned to the      
quantity of potatoes2 or stew them in   
good gravy1 with pepper and salt4       
,simmer them gently till they are well  
done and be careful not to let them     
break4   ,,stewed ,,prunes4 ,stew some  
prunes gently in a little water1 till   
the stones will slip out easily1 but    
they must not be boiled too much4 ,these
 are useful in fevers1 or in any        
complaint where fruit is proper2 and    
when fruit more acid would not agree4   
,,stewed ,,rabbit4 ,divide them into    
quarters1 flour and fry them in butter2 
then put them into a stewpan1 with some 

good gravy1 and a glass of white wine4  
,season with salt1 pepper1 and a sprig  
of sweet herbs4 ,cover them close1 and  
let them stew till they become tender4  
,strain off the sauce1 thicken it with  
flour and butter1 and pour it over them4
   ,,stewed ,,red ,,cabbage4 ,slice a   
small red cabbage1 or half a large one1 
and wash it clean4 ,put it into a       
saucepan with pepper1 salt1 and butter1 
but no water except what hangs about the
 cabbage4 ,stew it tender1 and when     
ready to serve1 add two or three        
spoonfuls of vinegar1 and give it one   
boil over the fire4 ,it may be eaten    
with cold meat1 or with sausages laid   
upon it4--,another way4 ,shred the      
cabbage1 and wash it4 ,put it into a    
saucepan with pepper1 salt1 some slices 
of onion2 and a little plain gravy4     
,when it is boiled quite tender1 add a  
bit of butter rubbed with flour1 a few  
minutes before serving1 with two or     
three spoonfuls of vinegar1 and boil it 
up4--,another4 ,cut the cabbage very    

thin1 put it into a stewpan with a small
 slice of ham1 and half an ounce of     
butter at the bottom4 ,put in half a    
pint of broth1 and a gill of vinegar1   
and let it stew three hours covered     
down4 ,when it is very tender1 add a    
little more broth1 salt1 pepper1 and a  
table-spoonful of pounded sugar4 ,mix   
these well1 and boil it till the liquor 
is wasted4 ,then put it into the dish1  
and lay fried sausages upon it4         
,,stewed ,,rump ,,of ,,beef4 ,wash it   
well1 and season it high with pepper1   
cayenne1 salt1 allspice1 three cloves1  
and a blade of mace1 all in fine powder4
 ,bind it up tight1 and lay it into a   
pot that will just hold it4 ,fry three  
large onions sliced1 and put them to it1
 with three carrots1 two turnips1 one   
shalot1 four cloves1 a blade of mace1   
and some celery4 ,cover the meat with   
good beef broth1 or weak gravy4 ,simmer 
it as gently as possible for several    
hours1 till quite tender4 ,clear off the
 fat1 and add to the gravy half a pint  

of port wine1 a glass of vinegar1 and a 
large spoonful of ketchup2 half a pint  
of beer may be added4 ,simmer for half  
an hour1 and serve in a deep dish4 ,the 
herbs to be used should be burnet1      
tarragon1 parsley1 thyme1 basil1        
savoury1 marjoram1 pennyroyal1 knotted  
marjoram1 and some chives2 a good       
handful all together4 ,but observe to   
proportion the quantities to the        
pungency of the several sorts4 ,garnish 
with carrots1 turnips1 or truffles and  
morels1 or pickles of different colours1
 cut small1 and laid in little heaps    
separate4 ,chopped parsley1 chives1 and 
beet root may be added4 ,if there is too
 much gravy for the dish1 take only a   
part to season for serving1 the less the
 better2 and to increase the richness1  
add a few beef bones and shanks of      
mutton in stewing4 ,a spoonful or two of
 made mustard is a great improvement to 
the gravy4--,another way4 ,half roast   
the rump1 then put it into a large pot  
with three pints of water1 one of small 

beer1 one of port vine1 some salt1 three
 or four spoonfuls of vinegar1 and two  
of ketchup4 ,add a bunch of sweet herbs1
 consisting of burnet1 tarragon1        
parsley1 thyme1 basil1 savoury1         
pennyroyal1 marjoram1 knotted marjoram1 
and a leaf or two of sage2 also some    
onions1 cloves1 and cayenne4 ,cover it  
close1 and simmer it for two or three   
hours1 till quite tender4 ,when done lay
 it into a deep dish1 set it over some  
hot water1 and cover it close4 ,skim the
 gravy1 put in a few pickled mushrooms1 
truffles1 morels1 and oysters if        
agreeable1 but it is very good without4 
,thicken the gravy with flour and       
butter1 heat it with the above1 and pour
 it over the beef4 ,forcemeat balls of  
veal1 anchovies1 bacon1 suet1 herbs1    
spice1 bread1 and eggs to bind1 are a   
great improvement4 ,a rump of beef is   
excellent roasted2 but in the country it
 is generally sold whole with the       
edge-bone1 or cut across instead of     
lengthways as in ,london1 where one     

piece is for boiling1 and the rump for  
stewing or roasting4 ,this must be      
attended to1 the whole being too large  
to dress together4--,another way4 ,raise
 the lean next the chump-end2 cut that  
bone off1 but leave the chine-bone1 then
 with two skewers fasten the meat as if 
the bone was not taken away3 ,put it    
into a pot with a little more water than
 will cover it3 ,add parsley1 thyme1 two
 or three large onions1 a handful of    
salt1 whole pepper half an ounce1 half a
 quarter of an ounce of cloves1 the same
 quantity of mace2 cover it close down1 
and stew it over a slow fire for three  
hours1 till your beef is very tender4   
,to make your sauce1 take two pounds of 
gravy beef1 cut it in pretty thick      
slices1 and flour them well2 put a piece
 of butter into your stewpan1 over a    
stove1 or a quick fire4 ,when that is   
brown1 put in the slices of beef1 and   
fry them brown1 as quick as you can2    
then add water as much as you think will
 be sufficient to make a very strong    

gravy2 cut an onion cross with parsley1 
thyme1 pepper1 and salt1 two or three   
cloves1 and a blade of mace2 let this   
stew till your gravy is very rich1 then 
strain it off1 and thicken it up with a 
piece of butter rolled in flour4        
,,stewed ,,savoys4 ,these may be done in
 the same manner as red cabbage2 but the
 better way is to boil the savoy in     
water till about half done1 and then    
stew it4 ,this takes off the strong     
flavour1 and makes it much more         
agreeable4   ,,stewed ,,scallops4 ,boil 
them very well in salt and water2 take  
out the fish1 stew them in some of their
 liquor1 with a little white wine1 two  
or three blades of mace1 a little       
nutmeg1 and a good piece of butter      
rolled in flour2 let them be thoroughly 
stewed1 then pour in a little cream1    
shake your pan round1 and squeeze in the
 juice of a ,seville orange4 ,send them 
to table garnished with baked sippets   
and orange4   ,,stewed ,,soles4 ,half   
fry them in butter1 take out the fish1  

and put a quart of water or gravy into  
the pan1 two anchovies1 and a sliced    
onion4 ,when they have boiled slowly for
 a quarter of an hour1 put the fish in  
again1 and stew them gently about twenty
 minutes4 ,take them out1 thicken the   
liquor with butter and flour1 boil it   
gently1 strain it over the fish1 and    
serve it with oyster1 cockle1 or shrimp 
sauce4   ,,stewed ,,sorrel4 ,wash it    
clean1 and put it into a silver vessel1 
or stone jar1 with no more water than   
hangs to the leaves4 ,simmer it as      
slowly as possible2 and when done       
enough1 beat it up with a piece of      
butter4 ,this is very fine with a       
fricandeau1 with roast meat1 mackarel1  
or any thing usually eaten with an acid 
sauce4 ,the same thickening may be      
added1 as for spinach and sorrel4 ,it is
 as well prepared in a stone jar set    
before the fire1 only it requires a     
longer time4   ,,stewed ,,spinach ,,with
 ,,cream4 ,boil the spinach till nearly 
done enough1 then squeeze all the water 

from it1 and put it into a stewpan1 with
 a piece of butter and some salt4 ,stir 
it over the fire till the butter is well
 mixed in with it1 and add as much cream
 as will make it of a moderate          
thickness4 ,shake it for a minute or two
 over the fire1 and serve it up with    
sippets of bread1 either fried or       
toasted4   ,,stewed ,,spinach ,,with    
,,gravy4 ,pick the spinach nicely1 then 
wash it well1 and put it into a stewpan1
 with a few spoonfuls of water1 and a   
little salt4 ,stew this till quite      
tender1 shaking the pan very often to   
prevent its burning4 ,when done enough1 
put it into a sieve to drain1 and give  
it a slight squeeze4 ,beat the spinach  
well1 then return it to the stewpan with
 some gravy1 pepper1 salt1 and a piece  
of butter4 ,let it stew about a quarter 
of an hour1 stirring it frequently4     
,serve it up either in a dish by itself1
 or with poached eggs upon it1 according
 to the occasion for which it is wanted4
   ,,stewed ,,spinach ,,with ,,sorrel4  

,take spinach and sorrel1 in the        
proportion of three fourths of spinach  
to one of sorrel4 ,pick and wash these  
very nicely2 cut them a little1 and put 
them into a stewpan1 with two or three  
spoonfuls of water4 ,keep them stirring 
over the fire1 till they begin to soften
 and to liquify4 ,then leave it to stew 
at a distance over the fire for an hour 
or more1 stirring it every now and then4
 ,thicken it with a little flour1 and   
when quite done1 add some pepper and    
salt1 and serve it up4 ,this will form  
an excellent sauce to all kinds of meat1
 or to eat with potatoes4 ,almost any   
kind of cold vegetables may be added to 
this stew4 ,they should be put in just  
long enough to heat1 and mixed in       
properly with the spinach before it is  
served up4   ,,stewed ,,tongue4 ,prepare
 a tongue with saltpetre and common salt
 for a week1 and turn it every day4     
,boil it tender enough to peel1 and     
afterwards stew it in a moderately      
strong gravy4 ,season it with soy1      

mushroom ketchup1 cayenne1 pounded      
cloves1 and salt if necessary4 ,serve   
with truffles1 morels1 and mushrooms4   
,the roots of the tongue must be removed
 before it is salted1 but some fat      
should be left4   ,,stewed ,,turkey4    
,have a nice hen turkey trussed close1  
and the breast-bone broken2 put it into 
a stewpan with a good piece of butter2  
let the breast and pinions be glazed of 
a fine brown2 then put it into a stewpan
 that is very clean2 and a faggot of    
sweet herbs1 an onion stuck with three  
cloves1 two blades of mace1 some whole  
pepper1 and a little salt2 then put in  
as much strong broth or gravy as will   
just cover it2 cover it very close1 and 
let it stew over a moderate fire1 till  
you think it is tender2 in the mean time
 make some forcemeat balls of veal1 c4  
and let them be fried of a fine brown1  
in readiness4 ,when your turkey is done1
 take it up1 put it into your dish1 and 
keep it hot2 strain off your liquor into
 a clean stewpan1 and scum it very      

clean3 if it is not thick enough1 roll  
apiece of butter in flour2 put in half a
 glass of white wine1 and your forcemeat
 balls2 toss up all together1 till your 
sauce is of a good thickness2 squeeze in
 a little lemon2 pour your sauce over   
the turkey1 and garnish your dish with  
lemon4 ,in the same manner you may do a 
large fowl2 and you may add morels1     
truffles1 artichoke bottoms1            
c4--,another4 ,put turkey or fowl into a
 stewpan1 with a sufficient quantity of 
gravy or good broth1 a head of celery   
cut small1 whole pepper1 and a sprig of 
thyme tied up in a muslin bag4 ,when    
these are stewed enough1 take them up1  
thicken the liquor with flour and       
butter1 lay the meat in a dish1 and pour
 the sauce over it4   ,,stewed ,,veal4  
,cut off the neck end of a breast of    
veal1 and stew it for gravy4 ,make a    
forcemeat of the sweetbread boiled1 a   
few crumbs of bread1 a little beef suet1
 an egg1 pepper and salt1 a spoonful or 
two of cream1 and a little grated       

nutmeg4 ,mix them all together1 raise   
the thin part of the breast1 and put in 
the stuffing4 ,skewer the skin close    
down1 dredge it over with flour1 tie it 
up in a cloth1 and stew it in milk and  
water rather more than an hour3 if a    
large one1 an hour and a half4 ,the     
proper sauce for this dish is made of a 
little gravy1 a few oysters1 a few      
mushrooms chopped fine1 and a little    
lemon juice1 thickened with flour and   
butter4 ,if preferred1 the veal may be  
stewed in broth1 or weak gravy4 ,then   
thicken the gravy it was stewed in1 pour
 it over the veal1 and garnish with     
forcemeat balls4   ,,stewed ,,venison4  
,let the meat hang as long as it will   
keep sweet4 ,take out the bone1 beat the
 meat with a rolling-pin1 lay on some   
slices of mutton fat1 sprinkle over it a
 little pepper and salt1 roll it up     
light and tie it4 ,stew it in mutton or 
beef gravy1 with a quarter of a pint of 
port wine1 some pepper and allspice4    
,cover it close1 and simmer it as slowly

 as possible for three or four hours4   
,when quite tender take off the tape1   
lay the meat on a dish1 strain the gravy
 over it1 and serve it up with currant  
jelly4   ,,stewed ,,water ,,cresses4    
,pick and wash a quantity of water      
cresses1 and boil them for a few        
minutes4 ,drain and press them dry1 chop
 them slightly1 and put them into a     
stewpan1 either with good gravy or      
cream1 and a seasoning of salt and      
pepper4 ,add a thickening of butter     
rolled in flour1 if necessary4 ,stew    
them gently for ten minutes1 or a       
quarter of an hour1 and serve them up   
with a garnish of sippets1 of fried or  
toasted bread4   ,,sticking ,,plaster4  
,melt three ounces of diachylon with    
half an ounce of rosin1 and when cooled 
to about the thickness of treacle1      
spread it upon a piece of smooth soft   
linen4   ,,stilton ,,cheese4 ,this rich 
and relishing article is made in the    
following manner4 ,the night's cream is 
put into the morning's milk1 with the   

rennet4 ,when the curd is come1 it is   
not broken1 as is usually done with     
other cheese1 but taken out whole1 and  
put into a sieve to drain4 ,here it is  
pressed till it becomes firm and dry1   
when it is placed in a wooden hoop made 
to fit it1 in order to prevent its      
breaking4 ,after being taken out of the 
hoop1 the cheese is bound with cloths1  
which are changed every day1 till it is 
sufficiently firm to support itself4    
,the cloths are then removed1 and the   
cheese is rubbed with a brush and turned
 every day4 ,the rennet bag should be   
kept perfectly sweet and fresh3 if it be
 in the least degree tainted1 the cheese
 will never have a good flavour4        
,,stings4 ,the stings of bees are often 
more virulent than those of wasps1 and  
attended with more painful effects4 ,the
 sting being barbed1 it is always left  
in the wound4 ,when therefore a person  
is stung by a bee1 the sting should be  
instantly extracted1 or it will         
communicate more of its poison1         

according to the time it is permitted to
 remain4 ,it should be carefully pulled 
out with a steady hand1 for if any of it
 break in1 remedies will in a great     
measure be ineffectual4 ,when the sting 
is completely extracted1 the wounded    
part should be sucked1 and very little  
inflammation will ensue4 ,if a few drops
 of the spirits of hartshorn be         
immediately rubbed on the part affected1
 the cure will be more speedily         
accomplished4 ,another simple remedy is1
 a solution of indigo in water1 or of   
potash1 a little oil of tartar1 or      
common sweet oil1 rubbed upon the part4 
,honey and olive oil1 or some bruised   
mallows1 may occasionally be substituted
 with advantage2 but their application  
should be repeated till the pain ceases4
 ,rubbing on a little common salt1 after
 it has been moistened1 is also said to 
be an effectual cure4 ,if a wasp or bee 
has been incautiously swallowed in a    
glass of liquor1 take a spoonful of     
common salt1 or repeated doses of salt  

and water4 ,this will immediately kill  
the insect1 and prevent the injurious   
effects of the sting4 ,to remove the    
disagreeable itching which arises from  
the sting of gnats1 wash the part       
directly with cold water2 or at night1  
rub on fuller's earth mixed with water4 
,,stock4 ,to make a clear brown stock1  
for gravy or gravy soup1 put into a     
stewpan with two quarts of water1 a     
pound of lean beef1 a pound of the lean 
of a gammon of bacon1 all sliced4 ,add  
two or three scraped carrots1 two       
onions1 two turnips1 and two heads of   
sliced celery4 ,stew the meat quite     
tender1 but do not let it brown4 ,when  
thus prepared1 it will serve either for 
soup1 or brown or white gravy4 ,if for  
brown1 put in some soup colouring1 and  
boil it a few minutes4   ,,stock-,,fish4
 ,put it into water1 and let it remain  
there two days1 shifting the water      
often2 then take it out1 and clean the  
skin and inner part with a hard brush1  
and hang it up for one night in the air4

 ,in the morning put it again into      
water1 and let it remain till the next  
morning1 shifting the water often2 take 
it out1 and hang it up for another day1 
when it will be fit for dressing4 ,roll 
up the fish round1 and tie it close with
 a tape2 put it into a fish-kettle1 the 
water of which simmers when you put it  
on3 let it remain simmering for three   
quarters of an hour1 then let it boil   
for five minutes1 and the fish is       
enough4   ,,stomachic ,,tincture4 ,in   
low nervous affections arising from a   
languid circulation1 and when the       
stomach is in a state of debility1 the  
following tincture will be found to be  
strengthening and beneficial4 ,an ounce 
and a half of peruvian bark bruised1 and
 an ounce of orange peel1 steeped in a  
pint of the best brandy1 for ten days4  
,shake the bottle every day1 then let it
 settle for two days1 and decant off the
 clear liquor4 ,take a tea-spoonful of  
the tincture in a wine glass of water1  
twice a day1 when the stomach feels     

empty and uneasy1 an hour before dinner1
 and also in the evening4 ,this         
agreeable aromatic tonic will procure an
 appetite1 and aid digestion4 ,tea made 
with dried ,seville orange peel1 in the 
same way as common tea1 and drunk with  
milk and sugar1 has been taken by       
nervous persons with great benefit4     
,sucking a bit of dried orange peel     
about an hour before dinner1 when the   
stomach is empty1 is very grateful and  
strengthening4   ,,stone ,,stairs ,,and 
,,halls4 ,in order to clean these       
properly1 boil a pound of pipe-maker's  
clay with a quart of water1 a quart of  
small beer1 and a bit of stone blue4    
,wash the stairs or the floor with this 
mixture1 and when dry1 rub it with      
flannel and a brush4   ,,stopples4 ,when
 a glass stopple is set fast1 in a      
bottle or decanter1 rub a drop or two of
 olive oil round it1 close to the mouth 
of the decanter1 and place it near the  
fire4 ,the oil will soon insinuate      
itself downwards1 and the stopple may   

then be loosened by the hand1 or by     
striking it lightly with a piece of soft
 wood4 ,sometimes the rubbing of the    
neck of the bottle with a small key1 and
 striking the head of the stopper1 will 
be sufficient to loosen it1 without the 
application of any oil4   ,,storing4    
,the storing of fruits1 vegetables1 and 
roots1 has been performed in various    
ways1 which are well known already2 but 
lately some better modes have been      
suggested for this purpose4 ,for apples 
and pears1 after they have been         
carefully gathered from the trees1 and  
laid in heaps covered with clean cloths 
or mats for sweating1 which is effected 
in three or four days1 they remaining   
for that length of time afterwards1 they
 are to be wiped separately with clean  
cloths2 when some glazed earthen jars   
are to be provided with tops and covers1
 and likewise a quantity of pure        
pit-sand1 which is quite free from any  
mixture4 ,this is to be thoroughly dried
 upon a flue4 ,then put a layer of this 

sand an inch thick on the bottoms of the
 jars2 above this layer of fruit1 a     
quarter of an inch free of each other2  
covering the whole with sand to the     
depth of an inch2 then a second course  
of fruit is to be laid in1 and again    
covered with an inch of the sand1       
proceeding in the same way until the    
whole be finished and completed4 ,an    
inch and a half in depth of sand may be 
laid over the last or uppermost layer of
 fruit2 when the jars are to be closed  
and placed in some dry situation1 as    
cool as possible1 but entirely out of   
the way of frost4 ,the usual time at    
which each kind of such fruits should be
 ready for the table being known1 the   
jars containing such fruit may1 it is   
said1 be examined1 by turning out the   
sand and fruit together cautiously into 
a sieve4 ,the ripe fruit may then be    
laid upon the shelves of the fruit-room 
for use1 and the unripe be carefully    
replaced in the jars as before1 but with
 fresh dry sand4 ,some kinds of apples  

managed in this way1 will1 it is said1  
keep a great while1 as till ,july2 and  
pears until ,april1 and in some sorts   
till ,june4 ,it is not improbable but   
that many other sorts of fruit might be 
stored and preserved in somewhat the    
same way4 ,vegetables of the cauliflower
 kind have been stored and kept well    
through a great part of the winter1 by  
putting them1 when in full head1 on a   
dry day1 into pits about eighteen inches
 in depth1 and much the same breadth1 in
 a perfectly dry soil1 with the stalks  
and leaves to them1 the latter being    
carefully doubled over and lapped round 
the heads1 instead of hanging them up in
 sheds or other places1 as is the usual 
practice in preserving them4 ,in        
performing the work1 it is begun at one 
end of the pits1 laying the heads in    
with the root-stalks uppermost1 so as   
that the former may incline downwards1  
the roots of the one layer covering the 
tops or heads of the other1 until the   
whole is completed4 ,the pits are then  

to be closely covered up with the earth 
into a sort of ridge1 and beaten quite  
smooth with the back of the spade1 in   
order that the rain-water may be fully  
thrown off4 ,fine cauliflowers have been
 thus stored and kept for the occasional
 supply of the table until the middle of
 the following ,january4 ,for storing   
and preserving different kinds of roots 
for common summer use1 until the coming 
in or return of the natural crops1 the  
following method has likewise been      
proposed4 ,as the ice in ice-houses has 
commonly subsided some feet1 as four1   
five1 or more1 by the beginning of the  
spring1 it is proposed to deposit in the
 rooms or vacancies so left empty1 the  
roots that are to be preserved4 ,as soon
 as any openings in the places have been
 well stuffed with straw1 and the       
surfaces of the ice covered with the    
sort of material1 case-boxes1 dry ware1 
casks1 baskets1 or any other such       
vessels1 are to be placed upon it1 which
 are then to be filled with the roots1  

such as turnips1 carrots1 beets1 celery1
 potatoes in particular1 and some       
others4 ,in cases where there are not   
ice-houses1 vegetation may be greatly   
retarded1 and the roots preserved by    
storing them in deep vaulted cellars1   
caves1 coal-pits1 mines1 or in any place
 seated deep in the earth4 ,potatoes    
have also been well stored and          
preserved1 it is said1 by earthing them 
in small parcels1 as about two bolls    
each1 heaped up1 and covered in the     
usual way with straw and earth2 which   
are turned over into other pits in the  
early spring1 first rubbing off all the 
sprouts or shoots1 and having the roots 
well watered in small quantities as they
 are put into the other pits1 the whole 
earthy covering being also well watered 
and beaten together at the time with the
 back part of the spade4 ,this covering 
is to be made to the thickness of about 
two feet4 ,the same practice or process 
is to be repeated every time the        
potatoes are turned over1 which should  

be about once in three weeks1 as the    
state of the weather may be4 ,and where 
the pits or heaps are not in the shade1 
it is sometimes proper1 when the season 
is very hot1 to cover them with mats    
supported on sticks1 so as to permit a  
free current of air between the mats and
 the heaps4 ,in this way it is stated   
that these roots have been preserved    
quite plump and entire in the taste     
until the end of ,september1 or till the
 succeeding crop becomes perfectly ripe1
 so as to be used without loss1 as that 
must always be the case where the roots 
are largely employed before they are in 
a state of mature growth4 ,it is        
asserted1 too1 that in this manner      
potatoes are even capable of recovering 
in plumpness and taste1 where they have 
been suffered1 by improper exposure to  
air or heat1 to become deficient in     
these qualities4   ,,stove ,,blacking1  
for backs of grates1 hearths1 and the   
fronts of stoves1 is made in the        
following manner4 ,boil a quarter of a  

pound of the best black lead1 with a    
pint of small beer1 and a bit of soap   
the size of a walnut4 ,when that is     
melted1 dip in a painter's brush1 and   
wet the grate1 having first cleared off 
all the soot and dust4 ,then take a hard
 brush1 and rub it till it is quite     
bright4 ,a mixture of black lead and    
whites of eggs well beaten together1    
will answer the same purpose4           
,,stramonium4 ,this celebrated plant1   
commonly called the ,thorn ,apple1 often
 grows on dunghills1 and flowers in the 
month of ,july4 ,having lately been     
discovered as possessing very powerful  
medical properties1 and as affording the
 most effectual remedy for the asthma1  
it is now frequently transplanted into  
gardens1 though its odour is extremely  
offensive4 ,a kind of herb tobacco is   
made of the dried leaves1 mixed with a  
little rosemary to prevent nausea1 and a
 pipeful is smoked in the evening before
 going to bed4 ,the practice should be  
continued for some time1 or as often as 

asthma returns1 and it will afford very 
sensible relief4 ,the plant may easily  
be raised from seed2 but an elegant     
preparation of the stramonium1 or the   
asthmatic tobacco1 may be had of several
 medicine vendors in the kingdom4       
,,strawberries4 ,sir ,joseph ,banks1    
from a variety of experiments1 and the  
experience of many years1 recommends a  
general revival of the now almost       
obsolete practice of laying straw under 
strawberry plants1 when the fruit begins
 to swell2 by which means the roots are 
shaded from the sun1 the waste of       
moisture by evaporation prevented1 the  
leaning fruit kept from damage1 by      
resting on the ground1 particularly in  
wet weather1 and much labour in watering
 saved4 ,twenty trusses of long straw   
are sufficient for #ahjj feet of plants4
 ,on the management of strawberries in  
,june and ,july1 the future prosperity  
of them greatly depends2 and if each    
plant has not been kept separate1 by    
cutting off the runners1 they will be in

 a state of confusion1 and you will find
 three different sorts of plants4 #a4   
,old plants1 whose roots are turned     
black1 hard1 and woody4 #b4 ,young      
plants1 not strong enough to flower4 #c4
 ,flowering plants1 which ought only to 
be there1 and perhaps not many of them4 
,before the time of flowering is quite  
over1 examine them1 and pull up every   
old plant which has not flowered2 for1  
if once they have omitted to flower you 
may depend upon it they will never      
produce any after1 being too old1 and   
past bearing2 but to be fully convinced1
 leave two or three1 set a stick to     
them1 and observe them next year4 ,if   
the young plants1 runners of last year1 
be too thick1 take some of them away1   
and do not leave them nearer than a foot
 of the scarlet1 alpines1 and wood1 and 
fifteen or sixteen inches of all the    
larger sorts2 and in the first rainy    
weather in ,july or ,august1 take them  
all up1 and make a fresh plantation with
 them1 and they will be very strong     

plants for flowering next year4 ,old    
beds1 even if the plants be kept single 
at their proper distance1 examine1 and  
pull all the old plants which have not  
flowered4 ,when the fruit is nearly all 
gathered examine them again1 and cut off
 the runners2 but if you want to make a 
fresh plantation1 leave some of the two 
first1 and cut off all the rest4 ,then  
stir up the ground with a trowel1 or    
three-pronged fork1 and in ,august they 
will be fit to transplant4 ,if you have 
omitted in ,july do not fail in ,august1
 that the runners may make good roots to
 be transplanted in ,september1 for1 if 
later1 the worms will draw them out of  
the ground1 and the frost afterwards    
will prevent them from striking root2   
the consequence of which is1 their not  
flowering the next spring2 and you will 
lose a year4   ,,strawberry ,,and       
,,raspberry ,,fool4 ,bruise a pint of   
scarlet strawberries1 and a pint of     
raspberries1 pass them through a sieve1 
and sweeten them with half a pound of   

fine sugar pounded1 add a spoonful of   
orange-flower water1 then boil it over  
the fire1 for two or three minutes2 take
 it off1 and set on a pint and a half of
 cream1 boil it and stir it till it is  
cold2 when the pulp is cold1 put them   
together1 and stir them till they are   
well mixed2 put the fool into glasses1  
or basins1 as you think proper4         
,,strawberry ,,jam4 ,dissolve four      
pounds of lump sugar in a quart of      
currant juice1 then boil and scum it    
quite clean4 ,mash four quarts of       
raspberries1 and mix with it4 ,let it   
boil quick1 over a clear fire1 for      
nearly an hour1 or till the sugar and   
raspberries are quite mixed4 ,this may  
be known by putting a little on a plate2
 if the juice drains from the fruit1 it 
must be boiled longer4 ,when done       
enough1 put it into pots1 and the next  
day put brandy papers over them4 ,tie   
them down with another paper1 and set   
the jars in a dry place4                
,,strawberries ,,preserved4 ,to keep    

whole strawberries1 take equal weights  
of the fruit and double refined sugar4  
,lay the strawberries in a large dish1  
and sprinkle over them half the sugar in
 fine powder4 ,shake the dish gently1   
that the sugar may touch the under side 
of the fruit4 ,next day make a thin     
syrup with the remainder of the sugar1  
and instead of water1 allow to every    
pound of strawberries a pint of red     
currant juice4 ,simmer the fruit in     
this1 until sufficiently jellied4       
,choose the largest scarlet             
strawberries1 before they are dead ripe4
 ,they will eat well in thin cream1     
served up in glasses4   ,,strawberries  
,,in ,,wine4 ,put a quantity of the     
finest strawberries into a gooseberry   
bottle1 and strew in three spoonfuls of 
fine sugar4 ,fill up the bottle with    
madeira1 or fine sherry4                
,,strengthening ,,draught4 ,for weakly  
persons1 any of the following           
preparations will be highly beneficial4 
,put two calves' feet in two pints of   

water1 and the same quantity of new     
milk2 bake them in a jar closely        
covered1 three hours and a half4 ,when  
cold remove the fat1 and take a large   
teacupful of the mucilage1 morning and  
evening4 ,it may be flavoured by baking 
in it lemon peel1 cinnamon1 or mace3    
sugar is to be added afterwards4--,or   
simmer six sheeps' trotters1 with two   
blades of mace1 a bit of cinnamon1 lemon
 peel1 a few hartshorn shavings1 and a  
little isinglass1 in two quarts of water
 till reduced to one4 ,when cold1 remove
 the fat1 and take nearly half a pint   
twice a day1 warming it with a little   
new milk4--,another way4 ,boil an ounce 
of isinglass shavings1 forty            
peppercorns1 and a bit of brown crust of
 bread1 in a quart of water1 till       
reduced to a pint1 and strain it4 ,this 
makes a pleasant jelly to keep in case  
of sickness1 and a large spoonful may be
 taken in wine and water1 in milk1 tea1 
soup1 or any other way4--,or boil a     
quarter of an ounce of isinglass        

shavings with a pint of new milk1 till  
reduced one half4 ,add a little sugar1  
and for a change a bitter almond4 ,take 
this at bed-time1 but not too warm4     
,dutch flummery1 jellies1 or blamange1  
if not too rich1 are also very          
strengthening4   ,,strengthening        
,,jelly4 ,put an ounce of isinglass     
shavings1 with a few ,jamaica           
peppercorns1 and a toast of bread4 ,boil
 it to a pint1 and strain it off4 ,a    
large spoonful of the jelly may be taken
 in wine and water1 milk1 tea1 or any   
other agreeable liquor4 ,or boil a      
quarter of an ounce of isinglass        
shavings in a pint of new milk1 till it 
is reduced to half a pint1 adding a     
bitter almond1 or a little sugar1 by way
 of change4   ,,strong ,,gravy4 ,take a 
stewpan that will hold four quarts1 lay 
at the bottom of it a slice or two of   
undressed ham or bacon1 about a quarter 
of an inch thick1 and two pounds of beef
 or veal4 ,add a carrot1 a large onion  
with four cloves stuck in it1 one head  

of celery1 a bundle of parsley1 lemon   
thyme1 and savoury2 a few leaves of     
sweet basil1 a bay leaf1 a shalot1 a    
piece of lemon peel1 and a dozen corns  
of allspice4 ,pour on half a pint of    
water1 cover it close1 and let it simmer
 gently on a slow fire for half an hour1
 in which time it will be almost dry4   
,watch it very carefully1 and let it    
take a nice brown colour4 ,turn the meat
 and herbs1 to brown on all sides2 then 
put in a pint of water to a pound of    
meat1 and let it boil for two hours4 ,it
 will now be formed into a rich strong  
gravy1 easily converted into cullis1 or 
thickened gravy4   ,,stucco4 ,a stucco  
for walls1 c4 may be formed of the grout
 or putty1 made of good stone-lime1 or  
the lime of cockle-shells1 which is     
better1 properly tempered and           
sufficiently beat1 mixed with sharp     
grit-sand1 in a proportion which depends
 on the strength of the lime3 drift-sand
 is best for this purpose1 and it will  
derive advantage from being dried on an 

iron plate or kiln1 so as not to burn2  
for thus the mortar would be            
discoloured4 ,when this is properly     
compounded1 it should be put up in small
 parcels against walls1 or otherwise1 to
 mellow1 as the workmen term it2 reduced
 again to a soft putty1 or paste1 and   
spread thin on the walls without any    
undercoat1 and well trowelled4 ,a       
succeeding coat should be laid on1      
before the first is quite dry1 which    
will prevent joints of brick-work       
appearing through it4 ,much depends upon
 the workmen giving it sufficient       
labour1 and trowelling it down4 ,if this
 stucco1 when dry1 is laid over with    
boiling linseed oil1 it will last a long
 time1 and not be liable1 when once     
hardened1 to the accidents to which     
common stucco is liable4 ,liardet's1 or1
 as it is commonly called1 ,adams       
oil-cement1 or stucco1 is prepared in   
the following manner3 for the first     
coat1 take twenty-one pounds of fine    
whiting1 or oyster-shells1 or any other 

sea-shells calcined1 or plaster of      
,paris1 or any calcareous material      
calcined and pounded1 or any absorbent  
material whatever1 proper for the       
purpose2 add white or red lead at       
pleasure1 deducting from the other      
absorbent materials in proportion to the
 white or red lead added2 to which put  
four quarts1 beer measure1 of oil2 and  
mix them together with a grinding-mill1 
or any levigating machine3 and          
afterwards mix and beat up the same well
 with twenty-eight quarts1 beer measure1
 of any sand or gravel1 or of both1     
mixed and sifted1 or of marble or stone 
pounded1 or of brick-dust1 or of any    
kind of metallic or mineral powders1 or 
of any solid material whatever1 fit for 
the purpose4 ,for the second coat1 take 
sixteen pounds and a half of super-fine 
whiting1 or oyster-shells1 or any       
sea-shells calcined1 c4 as for the first
 coat2 add sixteen pounds and a half of 
white or red lead1 to which put six     
quarts and a half of oil1 wine measure1 

and mix them together as before3        
afterwards mix and beat up the same well
 with thirty quarts1 wine measure1 of   
fine sand or gravel sifted1 or stone or 
marble pounded1 or pyrites1 or any kind 
of metallic or mineral powder1 c4 ,this 
composition requires a greater          
proportion of sand1 gravel1 or other    
solids1 according to the nature of the  
work1 or the uses to which it is to be  
applied4 ,if it be required to have the 
composition coloured1 add to the above  
ingredients such a proportion of        
painter's colours1 as will be necessary 
to give the tint or colour required4 ,in
 making the composition1 the best       
linseed or hempseed1 or other oils      
proper for the purpose1 are to be used1 
boiled or raw1 with drying ingredients1 
as the nature of the work1 the season1  
or the climate requires2 and in some    
cases1 bees' wax may be substituted in  
place of oil3 all the absorbent and     
solid materials must be kiln-dried4 ,if 
the composition is to be of any other   

colour than white1 the lead may be      
omitted1 by taking the full proportion  
of the other absorbents2 and also white 
or red lead may be substituted alone1   
instead of any other absorbent material4
 ,the first coat of this composition is 
to be laid on with a trowel1 and floated
 to an even surface with a rule or      
darby1 7i4 e4 a handle-float47 ,the     
second coat1 after it is laid on with a 
trowel1 when the other is nearly dry1   
should be worked down and smoothed with 
floats edged with horn1 or any hard     
smooth substance that does not stain4   
,it may be proper1 previously to laying 
on the composition1 to moisten the      
surface on which it is to be laid by a  
brush with the same sort of oil and     
ingredients which pass through the      
levigating machine1 reduced to a more   
liquid state1 in order to make the      
composition adhere the better4 ,this    
composition admits of being modelled or 
cast in moulds1 in the same manner as   
plasterers or statuaries model or cast  

their stucco work4 ,it also admits of   
being painted upon1 and adorned with    
landscape1 or ornamental1 or            
figure-painting1 as well as plain       
painting4--,to make an excellent stucco1
 which will adhere to wood work1 take a 
bushel of the best stone lime1 a pound  
of yellow ochre1 and a quarter of a     
pound of brown umber1 all in fine       
powder4 ,mix them to a proper thickness1
 with a sufficient quantity of hot      
water1 but not boiling1 and lay it on   
with a new white-washer's brush4 ,if the
 wall be quite smooth1 one or two coats 
will do2 but each must be dry before the
 next is put on4 ,the month of ,march is
 the best season for doing this4        
,,stucco ,,washes4 ,the most beautiful  
white-wash is made of clean good lime   
mixed with skim milk instead of water4  
,for ,blue wash1 put four pounds of blue
 vitriol into an iron or brass pot1 with
 a pound of the best whiting1 and a     
gallon of water4 ,let it boil an hour1  
stirring it all the time4 ,then pour it 

into an earthen pan1 and set it by for a
 day or two till the colour is settled4 
,pour off the water1 and mix the colour 
with the white-washer's size4 ,wash the 
walls over three or four times1         
according as it may be necessary4 ,to   
make ,yellow wash1 dissolve in soft     
water over the fire equal quantities of 
umber1 bright ochre1 and blue black4    
,add as much white-wash as is necessary 
for the work1 and stir it all together4 
,if either cast predominates1 put in    
more of the others1 till the proper tint
 is obtained4   ,,stuffings4 ,forcemeat 
or stuffing is generally considered as a
 necessary accompaniment to most of the 
made dishes1 and when composed with good
 taste1 it gives to them additional     
spirit and relish4 ,it is often employed
 in making of patties1 for stuffing of  
veal1 game1 and poultry4 ,the           
ingredients should be so proportioned1  
that no one flavour predominates2 and   
instead of using the same stuffing for  
veal1 hare1 and other things1 it is easy

 to make a suitable variety4 ,the       
poignancy of forcemeat should be        
regulated by the savouriness of the     
viands1 to which it is intended to give 
an additional zest4 ,some dishes require
 a very delicately flavoured stuffing1  
while for others it should be full and  
high seasoned4 ,the consistence of      
forcemeats is attended with some        
difficulty2 they are almost always      
either too heavy or too light4 ,they    
should be mixed perfectly smooth1 and   
the ingredients thoroughly incorporated4
 ,forcemeat balls must not be larger    
than a small nutmeg4 ,if for brown      
sauce1 flour and fry them3 if for white 
sauce1 put them into boiling water1 and 
boil them for three minutes3 the latter 
are by far the most delicate4 ,parboiled
 sweetbreads and tongues are the        
principal ingredients for stuffing or   
forcemeat4 ,besides these1 yolks of hard
 eggs1 flour1 bread crumbs1 boiled      
onion1 mashed potatoe1 mutton1 beef1    
veal suet1 marrow1 calf's udder or      

brains1 veal minced and pounded1 and    
potted meats4 ,also of garden herbs and 
roots1 parsley1 thyme1 spinach1         
marjoram1 savoury1 tarragon1 sage1      
chervil1 basil1 burnet1 bay leaf1       
truffles1 morels1 mushrooms1 leeks1     
shalot1 onions1 and garlic4 ,of fish1   
shrimps1 prawns1 crabs1 oysters1        
lobsters1 and anchovies4 ,of spices1    
pepper1 mace1 allspice1 cinnamon1       
ginger1 nutmeg1 cayenne1 and cloves4    
,these1 with bacon and ham1 form the    
principal ingredients for various kinds 
of stuffing4 ,the liquids in general    
consist of meat gravy1 lemon juice1     
syrup of lemons1 essence of anchovy1    
mushroom ketchup1 vegetable essences1   
and the essence of spices4   ,,stuffing 
,,for ,,goose4 ,chop very fine one or   
two onions1 and a little green sage4    
,add a large teacupful of bread crumbs1 
a very little pepper and salt1 half the 
liver parboiled1 and the yolks of two   
eggs4 ,incorporate the whole well       
together1 put it into the goose1 but    

leave a little room for the stuffing to 
swell4   ,,stuffing ,,for ,,hare4 ,two  
ounces of beef suet chopped fine1 three 
ounces of fine bread crumbs1 a little   
parsley1 marjoram1 lemon thyme1 or      
winter savory2 a dram of grated lemon   
peel1 half a dram of nutmeg1 of shalot1 
and the same of pepper and salt4 ,mix   
these with an egg1 so as to make them   
cohesive2 but if the stuffing be not of 
a sufficient consistence1 it will be    
good for nothing4 ,if the liver be quite
 sound1 it may be parboiled1 minced very
 fine1 and added to the above4 ,put the 
stuffing into the hare1 and sow it up4  
,,stuffing ,,for ,,pig4 ,rub some of the
 crumb of a stale loaf through a        
cullender1 mince fine a handful of sage1
 and a large onion4 ,mix these together 
with an egg1 some pepper and salt1 and a
 piece of butter4 ,fill the belly of the
 pig with the stuffing1 and sow it up4  
,lay the pig to the fire1 and baste it  
with salad oil1 without leaving it for a
 moment4   ,,stuffing ,,for ,,pike4     

,take equal parts of fat bacon1 beef    
suet1 and fresh butter2 some parsley1   
thyme1 and savoury2 a small onion1 and a
 few leaves of scented marjoram shred   
fine2 an anchovy or two1 a little salt  
and nutmeg1 and some pepper4 ,oysters   
will be an improvement1 with or without 
anchovies2 add some crumbs1 and an egg  
to bind4   ,,stuffing ,,for ,,poultry4  
,mince a quarter of a pound of beef     
suet1 7marrow is better17 the same      
weight of bread crumbs1 two drams of    
parsley leaves1 nearly as much of sweet 
marjoram or lemon thyme1 and the same of
 grated lemon peel4 ,add an onion or    
shalot1 chopped as fine as possible1 a  
little grated nutmeg1 pepper and salt4  
,pound all together thoroughly1 with the
 yolk and white of two eggs4 ,this is   
about the quantity for a turkey poult2 a
 very large turkey will take nearly     
twice as much4 ,to the above may be     
added an ounce of dressed ham4          
,,stuffing ,,for ,,veal4 ,take an equal 
quantity of grated bread and beef suet1 

shred very fine4 ,add parsley and sweet 
herbs chopped small1 a minced anchovy1  
some nutmeg1 pepper1 and salt1 and a    
little grated lemon peel4 ,mix these    
well together with raw egg or milk4     
,this stuffing will do for roast turkey 
or hare4   ,,sturgeon4 ,fresh sturgeon  
should be cut in slices1 rubbed over    
with egg1 and sprinkled with grated     
bread1 parsley1 salt and pepper4 ,then  
fold the slices in white paper1 and     
broil them gently4 ,for sauce1 send up  
butter1 anchovy1 and soy4--,another way4
 ,clean the sturgeon1 and prepare as    
much liquor as will cover it1 thus3 take
 a pint of vinegar1 about two quarts of 
water1 a stick of horseradish cut in    
slips1 some lemon peel1 two or three bay
 leaves1 and a small handful of salt1   
boil it in this pickle1 till you think  
it is enough1 and serve it with the     
following sauce3 melt a pound of butter1
 with an anchovy bruised1 a blade or two
 of mace1 the body of a crab1 or lobster
 bruised1 a little ketchup1 a small     

glass of white wine1 half a pint of     
white shrimps1 boil all together1 till  
it is of a proper thickness1 squeeze in 
some lemon1 and scraped horseradish2    
pour a little sauce over your fish1 the 
rest send in boats4   ,,sturtiums4      
,gather them young and dry1 and put them
 into a jar of old vinegar1 which has   
been taken from green pickles and       
onions4 ,the vinegar must be boiled     
afresh1 or boil some fresh vinegar with 
salt and spice1 and when cold1 put in   
the sturtiums4   ,,substitute ,,for     
,,cream4 ,as milk or cream is difficult 
to procure in some situations1          
particularly during a long voyage1 a    
very good substitute may be found in    
beating up a fresh egg1 and gradually   
pouring on boiling water to prevent its 
curdling4 ,the taste of this composition
 in tea will scarcely be distinguished  
from the richest cream1 and eggs may    
easily be preserved for a considerable  
length of time4   ,,substitute ,,for    
,,gravy4 ,mix a gill of water1 a gill of

 table beer1 a spoonful of ketchup1 an  
onion sliced thin1 a clove or two1 three
 or four peppercorns1 and a little salt1
 all together4 ,melt a piece of butter1 
the size of an egg in a small saucepan1 
and when hot dredge in some flour1      
stirring it till the froth subsides1 by 
which time it will be browned4 ,add to  
it the mixture already prepared1 give it
 a boil1 and flavour it with a very     
small quantity of the essence of        
anchovy4   ,,succory4 ,wild white       
succory is only good to eat in salads4  
,the green is used to put into cooling  
broths1 and to make decoctions in       
medicine4 ,common white succory is eaten
 in salads1 and used for ragouts4 ,first
 pick and wash it1 then scald it half an
 hour in water1 put it afterwards into  
fresh water1 in order to press it well  
with the hands4 ,stew it with some      
broth1 a little butter1 and some cullis1
 if any at hand4 ,if not1 brown a little
 flour to thicken the sauce4 ,when done 
enough1 take off the fat1 season it     

nicely1 and add a little shalot4 ,serve 
it under a shoulder1 a leg1 or neck of  
mutton1 roasted4   ,,suckers4 ,the      
season for taking up or transplanting   
suckers of trees and shrubs1 is almost  
any time1 in open weather1 from ,october
 till ,march1 being careful to dig them 
up from the mother-plant with as much   
and many root-fibres as possible1 and   
trimming them ready for planting1 by    
shortening the long straggling fibres1  
and cutting off any thick-nobbed part of
 the old root that may adhere to the    
bottom1 leaving only the fibres arising 
from the young wood2 though it is       
probable some will appear with hardly   
any fibres2 but as the bottom part1     
having been under ground1 and contiguous
 to the root of the main plant1 is      
naturally disposed to send forth fibres 
for rooting2 preparatory to planting    
them out1 the stems of the shrub and    
tree-suckers should likewise be trimmed 
occasionally1 by cutting off all lower  
laterals2 and any having long1 slender1 

and weak tops1 or such as are intended  
to assume a more dwarfish or bushy      
growth1 may be shortened at top in      
proportion1 to form about half a foot to
 one or two feet in length1 according to
 their nature or strength2 and others   
that are more strong1 or that are       
designed to run up with taller stems1   
may have their tops left entire1 or     
shortened but little3 when thus taken up
 and trimmed1 they should be planted out
 in rows in the nursery2 the weak       
suckers separately in close rows2 and   
also the shortened and stronger plants1 
each separately in wider rows2 so that  
the rows may be from one to two feet    
asunder1 in proportion to the size and  
strength of the suckers3 and after being
 thus planted out1 they should have the 
common nursery-culture of cleaning from 
weeds in summer1 and digging the ground 
between the rows in winter1 c4 and in   
from one to two or three years they will
 be of a proper size for planting out   
where they are to remain3 and some kinds

 of trees1 large shrubs1 c4 produce     
suckers strong enough in one season to  
be fit for planting where they are to   
remain2 as well as some sorts of roses1 
and numerous other flowering shrubs2    
also some plants of the strong shooting 
gooseberries1 currants1 raspberries1 and
 others of similar kinds4 ,it may       
generally be observed of such trees and 
shrubs as are naturally disposed to send
 up many suckers1 that by whatsoever    
method they are propagated1 whether by  
seeds1 suckers1 layers1 cuttings1 c4    
they commonly still continue their      
natural tendency in this respect4 ,when 
it is1 therefore1 required to have any  
sorts to produce as few suckers as      
possible1 not to over-run the ground1 or
 disfigure the plants1 it is proper1    
both at the time of separating the      
suckers1 or planting them off from the  
main plants1 and at the time of their   
final removal from the nursery1 to      
observe if at the bottom part they shew 
any tendency to emit suckers1 by the    

appearance of prominent buds1 which1 if 
the case1 should all be rubbed off as   
close as possible3 as1 however1 many    
sorts of trees and shrubs are liable to 
throw out considerably more than may be 
wanted1 they should always be cleared   
away annually at least1 and in such as  
are not wanted for increase1 it is      
proper to eradicate them constantly1 as 
they are produced in the spring and     
summer seasons4 ,also numerous          
herbaceous and succulent plants are     
productive of bottom offset suckers from
 the roots1 by which they may be        
increased4 ,in slipping and planting    
these sorts of offset suckers1 the      
smaller ones should be planted in       
nursery beds1 pots1 c4 according to the 
nature of growth and temperature of the 
different sorts1 to have the advantage  
of one summer's advanced growth2 and the
 larger ones be set at once1 where they 
are to remain1 in beds1 borders1 pots1  
c4 according to the different sorts or  
descriptions of them4 ,the suckers of   

many of the finer kinds of              
flower-plants1 as in the auricula and   
others1 may be separated or taken off   
from the parent plants any time between 
the month of ,february and that of      
,august1 as they may become of a proper 
size1 or be wanted for increase2 but if 
they be not wanted for this use1 they   
should never be suffered to remain4     
,they can often be slipped off by the   
fingers1 or a sharp piece of wood1      
without removing much earth1 or the     
plants from the pots2 but when they are 
large1 and cannot be thus separated with
 a sufficient number of fibres to their 
bottom parts1 they may be taken out of  
the pots1 and be removed by the knife   
without danger1 which is perhaps the    
best way1 as affording most fibres4 ,the
 suckers of such old flower-plants1 when
 they are wanted to blow strong1 should 
always be taken off without disturbing  
the plants in the pots1 especially when 
they are few4 ,the suckers1 in all cases
 of this sort1 should constantly be     

planted as soon as possible after they  
are slipped1 in proper small upright    
pots1 giving a slight watering at the   
time1 with suitable temporary shade4    
,they should be placed in proper        
situations out of the droppings of      
trees4 ,they thus soon become rooted4   
,the suckers of such flower-plants must1
 however1 never be removed after the    
latter of the above periods1 as they    
have then done shooting1 and are become 
inactive1 and as the winter immediately 
succeeds1 seldom do well1 especially    
without great care and trouble4         
,,sucking ,,pig4 ,when the pig has been 
killed and well cleaned1 cut off the    
feet at the first joint1 and put them   
with the heart1 liver1 and lights1 to   
boil for gravy4 ,before the pig is      
spitted1 chop a little sage very fine1  
mix it with a handful of bread crumb1 a 
little pepper and salt1 and sow it up in
 the belly4 ,lay it down to a brisk     
fire1 rub it with butter tied up in a   
piece of thin rag1 during the whole time

 of roasting4 ,take off the head while  
at the fire1 take out the brains and    
chop them1 mix them with the gravy that 
comes from the pig1 and add a little    
melted butter4 ,before the spit is      
drawn1 cut the pig down the back and    
belly1 and lay it in the dish4 ,put a   
little of the sauce over it1 take the   
bottom jaws and ears to garnish with1   
and send brown gravy sauce to table1    
mixed with the bread and sage that comes
 out of the pig4 ,currant sauce is      
frequently eaten with it4 ,a moderate   
sized pig will require about an hour and
 a half roasting4   ,,suet4 ,the proper 
way of treating suet1 is to choose the  
firmest part as soon as it comes in1 and
 pick it free from skin and veins4 ,set 
it in a nice saucepan at some distance  
from the fire1 that it may melt without 
frying1 or it will taste4 ,when melted1 
pour it into a pan of cold water4 ,when 
it comes to a hard cake1 wipe it very   
dry1 fold it in fine paper1 and then in 
a linen bag4 ,keep it in a dry cool     

place4 ,suet prepared in this way1 will 
keep a twelvemonth4 ,when used1 scrape  
it fine1 and it will make a good crust1 
either with or without butter4   ,,suet 
,,dumplins4 ,take a pound of suet1 or   
the outward fat of loins or necks of    
mutton1 and shred it very fine4 ,mix it 
well with a pound and a quarter of      
flour1 two eggs1 a sufficient quantity  
of milk to make it1 and a little salt4  
,drop the batter into boiling water1 or 
boil the dumplins in a cloth4   ,,suet  
,,dumplins ,,with ,,currants4 ,take a   
pint of milk1 four eggs1 a pound of suet
 shred fine1 and a pound of currants    
well cleaned1 two tea-spoonfuls of salt1
 and three of beaten ginger2 first take 
half the milk and mix it like a thick   
batter1 then put in the eggs1 the salt1 
and ginger1 then the rest of the milk by
 degrees1 with the suet and currants1   
and flour enough to make it like a light
 paste4 ,make them up about the bigness 
of a large turkey's egg1 flat them a    
little1 and put them into boiling water2

 move them softly that they do not stick
 together1 keep the water boiling1 and a
 little more than half an hour will do  
them4   ,,suet ,,dumplins ,,with ,,eggs4
 ,mix up a pint of milk1 two eggs1 three
 quarters of a pound of beef suet       
chopped fine1 a tea-spoonful of grated  
ginger1 and flour enough to make it into
 a moderately stiff paste4 ,make the    
paste into dumplins1 roll them in a     
little flour1 and put them into boiling 
water4 ,move them gently for a little   
while to prevent their sticking         
together4 ,if the dumplins are small1   
three quarters of an hour will boil     
them2 if large1 the time must be        
proportioned to their size4 ,they will  
boil equally well in cloths1 which is   
often preferred for keeping the outside 
drier4   ,,suet ,,pudding4 ,shred a     
pound of suet2 mix with it a pound and a
 quarter of flour1 two eggs beaten      
separately1 some salt1 and as little    
milk as will make it4 ,boil the pudding 
four hours4 ,it eats well the next day1 

cut in slices and broiled4 ,the outward 
fat of a loin or neck of mutton finely  
shred1 makes a more delicate pudding    
than suet4   ,,suet ,,pudding ,,with    
,,eggs4 ,to a pound of beef suet chopped
 very fine1 add six large spoonfuls of  
flour1 a tea-spoonful of grated ginger1 
and a tea-spoonful of salt4 ,gradually  
mix with these ingredients a quart of   
milk1 and four eggs well beaten4 ,boil  
it three hours in a buttered basin1 or  
two hours and a half in a cloth well    
floured4   ,,suffocation4 ,immediately  
on discovering a person in this         
unfortunate situation1 whatever be the  
cause1 the windows and doors ought to be
 opened2 the body undressed1 covered    
with blankets1 removed to the open air1 
and supported in a leaning posture on a 
chair4 ,the patient's face should be    
sprinkled with vinegar1 the pit of the  
stomach with water1 and the legs plunged
 into a cold bath2 at the same time     
rubbing the skin with flannel1 or a soft
 brush4 ,clysters of vinegar and water  

will also be useful1 and an attempt     
should be made to promote sickness1 by  
tickling the throat with a feather      
dipped in oil4 ,when the patient is able
 to swallow1 the most proper drink is   
vinegar and water1 or infusions of mint 
and balm4   ,,suffolk ,,cheese4 ,the    
curd is broken up in the whey1 which is 
poured off as soon as the former has    
subsided4 ,the remainder1 with the curd1
 is put into a coarse strainer1 left to 
cool1 and is then pressed as tightly as 
possible4 ,after this it is put into the
 vat1 and set in a press to discharge   
the remaining whey4 ,the curd is then   
taken out1 broken again as finely as    
possible1 salted1 and returned to the   
press4   ,,suffolk ,,dumplins4 ,make a  
very light dough with yeast1 as for     
bread2 add a little salt1 and use milk  
instead of water4 ,let it rise an hour  
before the fire4 ,round the dough into  
balls1 the size of a middling apple2    
throw them into boiling water1 and let  
them boil twenty minutes4 ,to ascertain 

when they are done enough1 stick a clean
 fork into one2 and if it come out      
clear1 they are ready to take up4 ,do   
not cut1 but tear them apart on the top 
with two forks1 for they become heavy by
 their own steam4 ,they should be eaten 
immediately1 with gravy or cold butter1 
or with meat4   ,,sugars4 ,these being  
an article of considerable expense in   
all families1 the purchase demands      
particular attention4 ,the cheapest does
 not go so far as the more refined1 and 
there is a difference even in the degree
 of sweetness4 ,of white sugar that     
should be preferred which is close1     
heavy1 and shining4 ,the best sort of   
brown sugar has a bright gravelly       
appearance1 and it is often to be bought
 pure as imported4 ,east ,india sugars  
are finer for the price1 but not so     
strong1 consequently unfit for wines and
 sweetmeats1 but do well for common     
purposes1 if good of their kind4 ,to    
prepare white sugar pounded1 rolling it 
with a bottle and sifting it1 wastes    

less than pounding it in a mortar4      
,,sugar ,,cakes4 ,make into a paste a   
pound of flour1 twelve ounces of fine   
sugar sifted1 the yolks of two eggs1 a  
little nutmeg1 and orange-flower water4 
,roll it out thin1 cut out the cakes    
with a tin or glass1 sift sugar over    
them1 and bake them in a quick oven4    
,,sugar ,,paste4 ,to a pound of flour   
put two ounces of loaf sugar rolled and 
sifted1 and rub in half a pound of      
butter4 ,mix it up with one egg well    
beaten1 and cold water sufficient to    
make it into a paste4 ,mould it with the
 hand till it is quite smooth1 and roll 
it out for use4  ,,sugar ,,vinegar4 ,to 
every gallon of water1 add two pounds of
 the coarsest sugar2 then boil and skim 
it thoroughly1 and add one quart of cold
 water for every gallon of hot4 ,when   
cool1 put in a toast spread with yeast4 
,stir it nine days1 then barrel it off1 
and set it in the sun1 with a piece of  
slate on the bung hole4 ,make the       
vinegar in ,march1 and it will be ready 

in six months4 ,when sufficiently sour  
it may be bottled1 or may be used from  
the cask with a wooden spigot and       
faucet4   ,,sun ,,flower4 ,the valuable 
properties of the sun flower are too    
much neglected1 and might be rendered of
 general advantage4 ,the leaves furnish 
abundance of agreeable fodder for       
cattle1 the flower is enriched with     
honey for the bees1 the dry stalks burn 
well1 affording a considerable quantity 
of alkali from the ashes1 and the seed  
is highly valuable in feeding pigs and  
poultry4 ,the cultivation of this plant 
cannot be too much recommended1 and     
requires but little management4         
,,supper ,,dish4 ,to make a pretty      
supper dish1 wash a tea-cupful of rice  
in milk1 and boil it tender4 ,strain off
 the milk1 lay the rice in small heaps  
on a dish1 strew over them some         
finely-powdered sugar and cinnamon1 and 
put warm wine and a little butter into  
the dish4   ,,suppers4 ,hot suppers are 
not much in use where people dine late1 

nor indeed in ordinary cases4 ,when     
required1 the top and bottom of the     
table may be furnished with game1 fowls1
 rabbit2 boiled fish1 such as soles1    
mackarel1 oysters1 stewed or scalloped2 
,french beans1 cauliflower1 or          
,jerusalem artichokes1 in white sauce2  
brocoli with eggs1 stewed spinach with  
eggs1 sweetbreads1 small birds1         
mushrooms1 scalloped potatoes2 cutlets1 
roast onions1 salmagundi1 buttered eggs 
on toast1 cold neat's tongue1 ham1      
collared things1 sliced hunter's beef1  
buttered rusks with anchovies1 grated   
hung beef with butter1 with or without  
rusks2 grated cheese round1 and butter  
dressed in the middle of a plate2       
radishes the same1 custards in glasses  
with sippets1 oysters cold or pickled2  
potted meats1 fish1 birds1 cheese2 good 
plain cake sliced1 pies of birds or     
fruit2 lobsters1 prawns1 cray fish1 any 
sweet things1 and fruits4 ,a sandwich   
set with any of the above articles1     
placed on the table at a little distance

 from each other1 will look well4 ,the  
lighter the things1 the better they     
appear1 and glass intermixed has the    
best effect4 ,jellies1 different        
coloured things1 and flowers1 add to the
 beauty of the table4 ,an elegant supper
 may be served at a small expense1 by   
those who know how to make trifles that 
are in the house form the greatest part 
of the entertainment4   ,,susan         
,,pudding4 ,boil some ,windsor beans1   
just as they begin to be black-eyed1    
till they are quite tender4 ,then peel  
them1 and beat up half a pound of them  
very smooth in a marble mortar4 ,add    
four spoonfuls of thick cream1 sugar to 
taste1 half a pound of clarified butter1
 and eight eggs1 leaving out half the   
whites4 ,beat up the eggs well with a   
little salt1 and white wine sufficient  
to give it an agreeable flavour4 ,line a
 dish with puff paste1 add a pretty good
 layer of candied citron cut in long    
pieces1 pour in the other ingredients1  
and bake it in a moderate oven three    

quarters of an hour4   ,,sweeping ,,of  
,,chimnies4 ,the common practice of     
employing poor children to sweep narrow 
chimnies1 is most inhuman and unwise3   
many lives are lost by this means1 and  
much injury is done to the building4    
,the children being obliged to work     
themselves up by pressing with their    
feet and knees on one side1 and their   
back on the other1 often force out the  
bricks which divide the chimnies1 and   
thereby encrease the danger1 in case a  
foul chimney should take fire1 as the   
flames frequently communicate by those  
apertures to other apartments1 which    
were not suspected to be in any danger4 
,to avoid these consequences1 a rope    
twice the length of the chimney should  
be provided1 to the middle of which a   
bunch of furze or broom is to be tied1  
sufficient to fill the cavity of the    
chimney4 ,put one end of the rope down  
the chimney1 with a stone fastened to   
it1 and draw the brush after it1 which  
will clear the sides of the chimney1 and

 bring down the soot4 ,if necessary1 a  
person at top may draw the brush up     
again to the top of the chimney1 keeping
 hold of the rope1 and thus clean the   
chimney thoroughly without difficulty or
 danger4   ,,sweet ,,herbs4 ,it is of   
some importance to know when the various
 seasons commence for procuring sweet   
and savoury herbs1 fit for culinary     
purposes4 ,all vegetables are in the    
highest state of perfection1 and fullest
 of juice and flavour1 just before they 
begin to flower4 ,the first and last    
crop have neither the fine flavour nor  
the perfume of those which are gathered 
in the height of the season2 that is1   
when the greater part of the crop of    
each species is ripe4 ,let them be      
gathered on a dry day1 and they will    
have a better colour after being        
preserved4 ,cleanse them well from dust 
and dirt1 cut off the roots1 separate   
the bunches into smaller ones1 and dry  
them by the heat of a stove1 or in a    
,dutch oven before the fire4 ,take them 

in small quantities1 that the process   
may be speedily finished1 and thus their
 flavour will be preserved4 ,drying them
 in the sun exhausts some of their best 
qualities4 ,in the application of       
artificial heat1 the only caution       
requisite is to avoid burning2 and of   
this1 a sufficient test is afforded by  
the preservation of the colour4 ,the    
common custom is1 when they are         
perfectly dried1 to put them in bags1   
and lay them in a dry place4 ,but the   
best way to preserve the flavour of     
aromatic plants1 is to pick off the     
leaves as soon as they are dried2 then  
to pound and pass them through a hair   
sieve1 and keep them in well-stopped    
bottles4--,basil is in the best state   
for drying1 from the middle of ,august1 
and three weeks afterwards4 ,knotted    
marjoram1 from the beginning of ,july to
 the end of the month4 ,winter savoury1 
the latter end of ,july1 and throughout 
,august4 ,thyme1 lemon thyme1 and orange
 thyme1 during ,june and ,july4 ,mint1  

the latter end of ,june1 and throughout 
,july4 ,sage1 ,august and ,september4   
,tarragon1 ,june1 ,july1 and ,august4   
,chervil1 ,may1 ,june1 and ,july4       
,burnet1 ,june1 ,july1 and ,august4     
,parsley1 ,may1 ,june1 and ,july4       
,fennel1 the same4 ,elder flowers1 and  
orange flowers1 ,may1 ,june1 and ,july4 
,herbs carefully dried1 are a very      
agreeable substitute2 but when fresh    
ones can be had1 their flavour and      
fragrance are much finer1 and therefore 
to be preferred4   ,,sweet ,,lamb ,,pie4
 ,make a good puff paste2 then cut a    
loin of lamb into chops1 and season with
 salt and nutmeg2 lay a paste over the  
bottom of your dish2 put in your chops1 
with a handful of currants washed and   
picked very clean2 lay on your lid1 and 
bake it4 ,when it comes from the oven1  
take off the lid nicely1 and pour over a
 caudle made of white wine1 the yolks of
 eggs1 a little nutmeg1 and sugar       
pounded3 lay the lid on again1 and send 
it to table as hot as you can4   ,,sweet

 ,,macaroni4 ,to make a very nice dish  
of macaroni1 boil two ounces of it in a 
pint of milk1 with a bit of cinnamon and
 lemon peel1 till the pipes are swelled 
to their utmost size without breaking4  
,lay them on a custard dish1 pour a     
custard over them1 and serve them up    
cold4   ,,sweet ,,patties4 ,chop the    
meat of a boiled calf's foot1 the liquor
 of which is intended for jelly2 two    
apples1 one ounce of orange and lemon   
peel candied1 and some fresh peel and   
juice4 ,mix with them half a nutmeg     
grated1 the yolk of an egg1 a spoonful  
of brandy1 and four ounces of currants  
washed and dried4 ,fill some small      
pattipans lined with paste1 and bake    
them4--,to make patties resembling mince
 pies1 chop the kidney and fat of cold  
veal1 apple1 orange and lemon peel      
candied2 adding some fresh currants1 a  
little wine1 two or three cloves1 a     
little brandy and sugar4   ,,sweet      
,,pot4 ,take three handfuls of orange   
flowers1 three of clove gilliflowers1   

three of damask roses1 one of knotted   
marjoram1 one of lemon thyme1 six bay   
leaves1 a handful of rosemary1 one of   
myrtle1 one of lavender1 half one of    
mint1 the rind of a lemon1 and a quarter
 of an ounce of cloves4 ,chop all       
together1 and put them in layers1 with  
pounded bay-salt between1 up to the top 
of the jar4 ,if all the ingredients     
cannot be got at once1 put them in when 
obtained1 always throwing in salt with  
every fresh article4 ,this will be found
 a quick and easy way of making a       
sweet-scented pot4   ,,sweet ,,sauce4   
,put some currant jelly into a stewpan1 
and when melted1 pour it into a sauce   
boat4 ,this is a more salubrious relish 
for venison or hare1 than either spice  
or salt1 and is an agreeable            
accompaniment to roast or hashed meats4 
,,sweetbreads ,,fricassee4 ,cut the     
sweetbreads in pretty thick slices1 boil
 them till about half done1 with a      
little more water than just to cover    
them4 ,add a little salt1 white pepper1 

and mace4 ,then some butter1 the yolks  
of four eggs beaten with a little white 
wine1 and some verjuice4 ,keep this over
 the fire1 shaking it well1 till the    
sauce is properly thickened4 ,serve it  
up with the juice of a ,seville orange  
squeezed over it4 ,if it is to be a     
brown fricassee1 fry the sweetbreads    
first in butter till the outside is     
browned4 ,then pour away the butter1 put
 water to the sweetbreads1 and boil and 
finish them as before4 ,an onion or a   
clove of garlic may be added to the     
water2 or if broth be used instead of   
water1 it will make the fricassee more  
savoury4   ,,sweetbreads ,,fried4 ,cut  
them into long slices1 rub them over    
with egg1 season with pepper1 salt1 and 
grated bread1 and fry them in butter4   
,serve them up with melted butter and   
ketchup1 garnished with crisped parsley1
 and thin slices of toasted bacon4      
,,sweetbreads ,,ragout4 ,cut them about 
the size of a walnut1 wash and dry them1
 then fry them of a fine brown4 ,pour on

 them a good gravy1 seasoned with salt1 
pepper1 allspice1 and either mushrooms  
or mushroom ketchup1 adding truffles and
 morels1 if approved4 ,strain1 and      
thicken with butter and a little flour4 
,,sweetbreads ,,roasted4 ,parboil two   
large ones2 when cold1 lard them with   
bacon1 and roast them in a ,dutch oven4 
,for sauce1 plain butter and mushroom   
ketchup4   ,,sweetmeats4 ,preserves or  
sweetmeats should be carefully kept from
 the air1 and set in a very dry place4  
,if they have only a small proportion of
 sugar1 a warm situation would not      
injure them2 but if they have not been  
sufficiently boiled1 the heat will make 
them ferment1 and the damp will cause   
them to grow mouldy4 ,they should be    
inspected two or three times in the     
first two months that they may be gently
 boiled again1 if not likely to keep4   
,it is necessary to observe1 that the   
boiling of sugar more or less1          
constitutes the chief art of the        
confectioner2 and those who are not     

practically acquainted with the subject1
 and only preserve fruit in a plain way 
for family use1 are not aware that in   
two or three minutes1 a syrup over the  
fire will pass from one gradation to    
another1 called by the confectioners1   
degrees of boiling1 of which there are  
six1 and those sub-divided4 ,without    
entering1 however1 into the minuti of   
the business1 it is only necessary to   
make the observation in order to guard  
against under boiling1 which prevents   
sweetmeats from keeping2 and quick and  
long boiling1 which reduces them to     
candy4 ,attention1 without much         
practice1 will enable a person to do any
 of the following sorts of sweetmeats   
and preserves1 which are quite          
sufficient for a private family4 ,the   
higher articles of preserved fruits may 
be bought at less expense than made4    
,jellies of fruit are made with an equal
 quantity of sugar1 that is1 a pound to 
a pint1 and require no very long        
boiling4 ,a pan should be kept for the  

purpose of preserving1 of double block  
tin1 with a bow handle for safety1      
opposite the straight one3 and if when  
done with1 it be carefully cleaned and  
set by in a dry place1 it will last for 
several years4 ,pans of copper or brass 
are extremely improper1 as the tinning  
wears out by the scraping of the ladle4 
,sieves and spoons should likewise be   
kept on purpose for sweetmeats4         
,sweetmeats keep best in drawers that   
are not connected with a wall4 ,if there
 be the least damp1 cover them only with
 paper dipped in brandy1 and laid on    
quite close2 and to prevent the         
mouldiness occasioned by insects1 cover 
them with fresh paper in the spring4    
,when any sweetmeats are to be dried in 
the sun1 or in a stove1 it will be best 
in private families1 where there is not 
a regular stove for the purpose1 to     
place them in the sun on flag stones1   
which reflect the heat1 and to cover    
them with a garden glass to keep off the
 insects4 ,if put into an oven1 take    

care that it be not too warm1 and watch 
to see them done properly and slowly4   
,when green fruits are to be preserved1 
take pippins1 apricots1 pears1 plums1 or
 peaches1 and put them into a block tin 
preserving pan1 with vine leaves under  
and over them1 and cover them with      
spring water4 ,put on the tin cover to  
exclude the air1 and set the pan on the 
side of the fire4 ,when the fruit begins
 to simmer1 remove the pan from the     
fire1 pour off the water1 and if not    
green1 put fresh leaves when cold1 and  
repeat the same4 ,take them out         
carefully with a slice1 peel and do them
 as directed for the different kinds of 
preserves4 ,when fruit is plentiful1 and
 sweetmeats are wanted for tarts1 divide
 two pounds of apricots just ripe1 and  
take out and break the stones4 ,put the 
kernels without their skins to the      
fruit2 add three pounds of greengages1  
and two pounds and a half of lump sugar4
 ,the sugar should be broken in large   
pieces1 and just dipped in water1 and   

added to the fruit over a slow fire4    
,simmer it till reduced to a clear jam1 
but observe that it does not boil1 and  
skim it well4 ,if the sugar be          
clarified1 it will make the jam the     
better4 ,put it into small pots1 which  
art the best for preserving sweetmeats4 
,,sweetmeat ,,pies4 ,sweetmeats made    
with syrups are made into pies the same 
as raw fruit1 and the same crusts may be
 used for them4 ,tarts made of any kind 
of jam are commonly made with a crust   
round the bottom of the dish1 the       
sweetmeat then put in1 and only little  
ornaments of crust cut with a jagging   
iron1 and laid over the top4 ,sugar     
paste may be used if preferred4 ,little 
tartlets are made in the same way1 only 
baked in tins and turned out4           
,,swoons4 ,in a swooning fit1 the       
patient should immediately be exposed to
 the open air1 and the face and neck    
sprinkled with cold water4 ,pungent     
odours1 or volatile spirits1 should be  
held to the nostrils1 and the feet      

rubbed with hot flannels1 or put into   
warm water4   ,,syllabub4 ,put a pint of
 cider and a bottle of strong beer into 
a large punch bowl1 grate in a nutmeg1  
and sweeten it4 ,put in as much new milk
 from the cow as will make a strong     
froth1 and let it stand an hour4 ,clean 
and wash some currants1 and make them   
plump before the fire3 then strew them  
over the syllabub1 and it will be fit   
for use4 ,a good imitation of this may  
be made by those who do not keep cows1  
by pouring new milk out of a tea-pot    
into the cider and beer1 or wine4--,a   
fine syllabub from the cow4 ,make your  
syllabub either of wine or cyder1 7if   
cyder1 put a spoonful of brandy in7     
sweeten it1 and grate in some nutmeg2   
then milk into the liquor till you have 
a fine light curd2 pour over it half a  
pint1 or a pint of good cream1 according
 to the quantity of syllabub you make3  
you may send it in the basin it was made
 in1 or put it into custard-cups1 and   
tea-spoons with it on a salver4--,to    

make very fine syllabubs4 ,take a quart 
and half a pint of cream1 a pint of     
,rhenish1 and half a pint of sack2 grate
 the rind of three lemons into the      
cream2 with near a pound of             
double-refined sugar2 squeeze the juice 
of three lemons into the wine1 and put  
it to the cream2 then beat all together 
with a whisk half an hour1 take it up   
together with a spoon1 and fill the     
glasses4 ,it is best at three or four   
days old1 and will keep good nine or ten
 days4 ,these are called the everlasting
 syllabubs4   ,,sympathetic ,,ink4      
,write on paper with a solution of      
nitrate of bismuth1 and smear the       
writing over with a feather1 moistened  
with an infusion of galls4 ,the letters 
which were before invisible1 will now   
appear of a brown colour4 ,or write with
 a solution of muriate of antimony1 and 
smear the writing over with a feather   
dipped in a solution of galls4 ,the     
writing before invisible1 will now turn 
yellow4 ,or write with a transparent    

infusion of gall nuts1 and smear it over
 with a solution of metallic salt2 and  
on a slight exposure to the air1 the    
writing will turn quite black4 ,if      
written with a solution of sulphate of  
iron1 and rubbed over with a solution of
 prussiate of potass1 it will appear of 
a beautiful blue colour4   ,,syrup ,,of 
,,cream4 ,scald a pint of perfectly     
fresh cream1 add to it a pound and a    
quarter of powdered lump sugar4 ,keep it
 in a cool place for two or three hours1
 then put it into small phials1 holding 
one or two ounces each1 and cork it     
close4 ,it will keep good thus for      
several weeks1 and will be found very   
useful in voyages4   ,,syrup ,,of       
,,diacodium4 ,steep two pounds and a    
quarter of poppy heads in a gallon of   
water1 and let it infuse twenty-four    
hours4 ,boil the infusion till reduced  
to three pints1 and add to it a pound   
and a half of sugar4   ,,syrup ,,of     
,,mulberries4 ,put the mulberries into a
 jar1 and the jar into a kettle of water

 over the fire1 till the juice runs from
 them4 ,then squeeze the fruit1 and add 
to the juice twice its weight in sugar4 
,set it over a slow fire1 skim it clean1
 and keep it simmering till the sugar is
 all dissolved4     ,t4   ,,table       
,,beer4 ,if the quantity to be brewed is
 taken as a barrel1 or six and thirty   
gallons1 two bushels and a half of malt 
will be sufficient4 ,the dimensions of  
the vessels may be supposed to          
correspond with those used in a moderate
 family1 and the copper holding about   
thirty gallons4 ,a quantity of boiling  
water being poured into the mash tub1 is
 suffered to remain there till the steam
 is nearly all evaporated4 ,the malt    
previously ground1 is then thrown into  
the water1 and thoroughly stirred and   
mixed with it4 ,this agitation of the   
malt and water1 commonly called mashing1
 is kept up for a quarter of an hour1 by
 which the malt is more effectually     
brought into contact with the water1 and
 a greater proportion of its soluble    

matter extracted4 ,after this the mash  
tub is covered over in order to retain  
as much heat as possible1 and the whole 
is suffered to remain undisturbed for an
 hour and a half or two hours4 ,at the  
end of that time1 the water thus        
impregnated with the malt1 in which     
state it is commonly called sweet wort1 
is slowly drawn off into another vessel4
 ,the quantity of water used in the     
first mashing is about twenty-five      
gallons2 of which1 not above fifteen are
 afterwards obtained1 the rest being    
absorbed by the malt1 with the exception
 of a small quantity carried off by     
evaporation4 ,this first wort being     
drawn off from the malt1 a fresh portion
 of hot water is thrown into the mash   
tub1 and the process of mashing is      
repeated for ten minutes4 ,the tub being
 again covered1 the whole is suffered to
 remain for about an hour1 when a second
 wort is drawn off4 ,the quantity of    
water used in this second mashing is    
about fifteen gallons2 and the malt     

having already retained as much water as
 is sufficient to saturate it1 the whole
 amount of the fifteen gallons is       
afterwards recovered from the mash tub4 
,about twelve gallons of hot water is   
now added to the malt1 and the mixture  
being mashed for a few minutes1 is      
suffered to remain another hour1 in     
order to form a third wort4 ,in the     
meantime a part of the two first worts  
is poured into the copper1 with a pound 
and a half or two pounds of hops1 and   
boiled for an hour1 or an hour and a    
half2 after which it is strained through
 a sieve into another vessel4 ,the third
 wort is now drawn off from the mash    
tub1 and being mixed with the remaining 
part of the first and second wort1 it is
 boiled for an hour or more1 with the   
hops used in the former instance4 ,the  
three worts are then distributed into   
shallow vessels or coolers1 and suffered
 to remain there till the liquor is     
reduced to a lukewarm state4 ,it is then
 collected into the tun tub1 and        

fermented with about a quart of yeast1  
which converts it into beer4 ,but as    
table beer is sometimes brewed in       
considerable quantities for the use of  
large families1 and in a still more     
economical manner1 an estimate will be  
given1 in order to show the saving that 
is made in private brewing4 ,the        
following is a preparation for ten      
barrels4                                
s4 d4           ,malt1 one quarter      
#b  #aj   #j           ,hops1 eight     
pounds               #j  #aj   #j       
,colouring1 ditto                 #j    
#d   #j           ,spanish liquorice1   
#hoz4          #j   #j   #h             
,treacle1 ten pounds              #j    
#c   #d                                 
---------                               
#c   #h   #j                            
---------           ,ten barrels bought 
at             the brewery at #afs4     
#h   #j   #j           ,ten barrels     
brewed at home       #c   #h   #j       
---------           ,clear gain         

#d  #ab   #j                            
---------  ,liquorice root and other    
flavouring substances may be added3 what
 are here inserted are only the general 
requisites4--,another way of making a   
cheap and wholesome table beer1 is to   
dissolve four pounds of coarse sugar in 
ten gallons of water4 ,then put in three
 ounces of hops1 boil the whole for     
three quarters of an hour1 and let it   
work as usual4 ,it should be kept a week
 or ten days before it is tapped1 and it
 will improve daily afterwards1 if not  
kept too long4 ,or for a still smaller  
quantity1 put a pound of treacle to     
eight quarts of boiling water3 add two  
bay leaves1 and a quarter of an ounce of
 powdered ginger4 ,boil the whole for   
fifteen minutes1 then let it cool1 and  
work it with yeast4   ,,tainted ,,meat4 
,when the weather is so hot that meat   
will scarcely keep from day to day1     
wrapping it in a thin cloth dipped in   
vinegar1 and not wrung very dry1 will   
help to keep it from being tainted4 ,or 

rubbing the meat with black pepper will 
preserve it1 and let it be hung up as   
usual4 ,it is much better however1 that 
meat should not be kept so long as to   
risk its being tainted4   ,,tan         
,,gloves4 ,to dye gloves to look like   
,york tan or ,limerick1 put some saffron
 into a pint of water boiling hot1 and  
let it infuse all night4 ,next morning  
wet the leather over with a brush1 but  
take care that the tops of the gloves be
 sewn close1 to prevent the colour from 
getting in4   ,,tansey4 ,to make a      
tansey1 beat up seven eggs1 yolks and   
whites separately4 ,add a pint of cream1
 nearly the same of spinach juice1 and a
 little tansey juice1 gained by pounding
 it in a stone mortar2 a quarter of a   
pound of ,naples biscuit1 a glass of    
white wine1 and a little sugar and      
nutmeg4 ,set all in a saucepan1 just to 
thicken1 over the fire2 then put it into
 a dish1 lined with paste to turn out1  
and bake it4--,another4 ,beat ten eggs  
very well with a little salt1 half a    

pound of loaf sugar pounded1 half a pint
 of spinach juice1 and a spoonful of the
 juice of tansey2 mix them well         
together1 and strain it to a quart of   
cream2 grate in half a pound of ,naples 
biscuits1 and a nutmeg2 add a quarter of
 a pound of ,jordan almonds blanched and
 beat fine1 with a little rose water1   
and mix all well together2 put it into a
 stewpan1 with a piece of butter the    
bigness of a golden pippin4 ,set it over
 a slow charcoal fire2 keep it stirring 
till it is hardened2 then butter a dish 
very well1 that will just hold it3 put  
in the tansey1 bake it in a moderate    
oven1 taking care that it is not        
scorched4 ,when it comes home1 turn it  
upon a pie plate1 cut ,seville oranges  
in small quarters1 and lay round it1 and
 on the tansey1 citron1 and orange peel 
cut thin1 with double refined sugar laid
 in little heaps between4 ,if you have  
not ,naples biscuits1 grate seven ounces
 of the finest stale bread you have4--,a
 boiled tansey4 ,cut the crumb of a     

stale penny loaf thin1 pour over as much
 hot cream as will wet it1 and cover it 
over till cold2 then beat and strain six
 eggs to it1 a little lemon peel shred  
fine1 a little grated nutmeg1 and salt2 
green it as you did the baked tansey1   
and sweeten it to your taste2 stir all  
very well together1 butter a bason1 that
 will hold it1 butter also a cloth to   
lay over the top1 tie it tight1 and boil
 it an hour and quarter2 turn it into a 
dish1 and garnish with ,seville orange2 
stick candied orange cut thin on the    
top4   ,,tansey ,,pudding4 ,grate four  
ounces of bread1 blanch two ounces of   
sweet almonds1 and beat them fine in a  
marble mortar1 with orange-flower water4
 ,mix these1 and four ounces of fine    
powdered sugar with the bread4 ,add five
 eggs1 a little salt1 a pint of cream1 a
 grated nutmeg1 half a pint of spinach  
juice expressed from the leaves1 beaten 
in a marble mortar1 and strained through
 a cloth1 and two or three spoonfuls of 
tansey juice beaten out and strained in 

the same manner4 ,stir the whole        
together1 and put it into a saucepan    
with a small piece of butter4 ,set it   
over the fire till it thickens1 stirring
 it all the time1 but do not let it     
boil4 ,when done1 cool it in a basin1   
then pour it into a dish well buttered1 
and bake it half an hour4 ,turn it out  
of the dish before it is sent to table1 
sift some fine sugar over it1 and lay a 
,seville orange round it cut in pieces1 
and squeeze the juice upon it4          
,,tapioca ,,jelly4 ,choose the largest  
sort1 pour on cold water to wash in two 
or three times1 and then soak it in     
fresh water five or six times4 ,simmer  
it in the same until it become quite    
clear1 with a bit of lemon peel4 ,then  
add lemon juice1 wine1 and sugar4       
,,tapioca ,,pudding4 ,wash six spoonfuls
 of the large kind of tapioca1 and stew 
it gently in a quart of milk till it is 
pretty thick4 ,let it stand uncovered to
 cool4 ,add two eggs well beaten with   
some salt1 and sugar to the taste4 ,bake

 it with a crust round the edge of a    
dish1 in a moderate oven1 for an hour4  
,,tar ,,water4 ,pour a gallon of cold   
water on a quart of tar1 and stir and   
mix them thoroughly with a ladle or flat
 stick1 for the space of three or four  
minutes2 after which the vessel must    
stand forty-eight hours1 that the tar   
may have time to subside2 when the clear
 water is to be poured off1 and kept for
 use1 no more being made from the same  
tar1 which may still serve for common   
purposes4 ,the general rule for taking  
it is1 about half a pint night and      
morning1 on an empty stomach1 which     
quantity may be varied according to the 
case and age of the patient2 provided it
 be always taken on an empty stomach1   
and about two hours before or after a   
meal4 ,tar water cures indigestion1 and 
gives a good appetite4 ,it is an        
excellent medicine in an asthma2 it     
imparts a kindly warmth1 and quick      
circulation to the juices1 without      
heating1 and is therefore useful1 not   

only as a pectoral and balsamic1 but    
also as a powerful and a safe           
deobstruent in cachectic and hysteric   
cases4 ,as it is both healing and       
diuretic1 it is very good for the       
gravel4 ,it is believed to be of great  
use in a dropsy1 having been known to   
cure a very bad anasarca in a person    
whose thirst1 though very extraordinary1
 was in a short time removed by the     
drinking of tar water4 ,it is also      
believed to be the best and safest      
medicine1 either for preventing the     
gout1 or for so strengthening nature    
against the fit1 as to drive it from the
 vitals4 ,it may likewise be safely used
 in inflammatory cases2 and1 in fact1   
hath been found an admirable febrifuge1 
at once the safest cooler and cordial4  
,the salts and more active spirits of   
tar are got by infusion in cold water2  
but the resinous part is not to be      
dissolved thereby4 ,hence the prejudice 
which some1 perhaps1 may entertain      
against tar water1 the use of which     

might inflame the blood by its sulphur  
and resin1 as a medicine1 appears not to
 be well grounded4 ,it is observed by   
chemists1 that all sorts of balsamic    
wood afford an acid spirit1 which is the
 volatile oily salt of the vegetable4   
,herein is chiefly contained their      
medicinal virtues2 and it appears that  
the acid spirit in tar water possesses  
the virtues1 in an eminent degree1 of   
that of guaiacum1 and other medicinal   
woods4 ,it is certain tar water warms1  
and therefore some may perhaps still    
think it cannot cool4 ,the more         
effectually to remove this prejudice1   
let it be farther considered1 that1 as  
on one hand1 opposite causes do         
sometimes produce the same effect2 for  
instance1 heat by rarefaction1 and cold 
by condensation1 do both increase the   
air's elasticity2 so1 on the other hand1
 the same cause shall sometimes produce 
opposite effects4 ,heat1 for instance1  
in one degree thins1 in another         
coagulates1 the blood4 ,it is not       

therefore strange1 that tar water should
 warm one habit and cool another2 have  
one good effect on a cold constitution1 
and another good effect on an inflamed  
one2 nor1 if this be so1 that it should 
cure opposite disorders4 ,a medicine of 
so great virtue in so many different    
disorders1 and especially in that grand 
enemy the fever1 must needs be a benefit
 to mankind in general4 ,there are      
nevertheless three sorts of people to   
whom it may be peculiarly recommended2  
seafaring persons1 ladies1 and men of   
studious and sedentary lives4 ,if it be 
asked1 what precise quantity1 or degree 
of strength is required in tar water8   
,it is answered1 that the palate1 the   
stomach1 the particular case and        
constitution of the patient1 the very   
season of the year1 will dispose and    
require him to drink more or less in    
quantity1 stronger or weaker in degree4 
,precisely to measure its strength by a 
scrupulous exactness1 is by no means    
necessary4 ,it is to be observed1 that  

tar water should not be made in unglazed
 earthen vessels1 these being apt to    
communicate a nauseous sweetness to the 
water4 ,tar water is also recommended in
 the plague1 and for the distemper among
 horned cattle2 with what success must  
be left to experience4   ,,tarragon     
,,vinegar4 ,fill a wide-mouthed bottle  
with tarragon leaves1 gathered on a dry 
day1 just before the plant begins to    
flower4 ,dry the leaves a little before 
the fire1 steep them a fortnight in the 
best vinegar1 and strain it fine through
 a flannel jelly bag4 ,pour it into     
half-pint bottles1 cork them up         
carefully1 and keep them in a dry place4
 ,this forms an agreeable addition to   
soups and salad sauce1 and to mix with  
mustard4   ,,tartar ,,wine4 ,add to a   
quantity of mare's milk a sixth part of 
water1 and pour the mixture into a      
wooden vessel4 ,use as a ferment an     
eighth part of sour cow's milk2 but at  
any future preparation1 a small portion 
of old koumiss will answer better4      

,cover the vessel with a thick cloth1   
and set it in a place of moderate       
warmth1 leaving it at rest for twenty   
four hours4 ,at the end of this time the
 milk will become sour1 and a thick     
substance will be gathered on its       
surface4 ,now with a churn-staff1 beat  
it till the thick substance just        
mentioned1 be intimately blended with   
the subjacent fluid4 ,in this situation 
leave it at rest for twenty four hours  
more4 ,afterwards pour it into a higher 
and narrower vessel1 resembling a churn1
 where the agitation must be repeated as
 before1 till the liquor appear to be   
perfectly combined4 ,in this state it is
 called koumiss1 the taste of which     
ought to be a pleasant mixture of sweet 
and sour4 ,agitation must be employed   
every time before it is used4 ,this     
wine1 prepared by the ,tartars1 is      
cooling and antiseptic4 ,sometimes      
aromatic herbs1 as angelica1 are infused
 in the liquor during fermentation4     
,,tarts4 ,sweetmeats made with syrups   

are formed into pies and tarts the same 
as raw fruits1 and the same crusts may  
be used for them4 ,tarts made of any    
kind of jam are usually formed with a   
crust round the bottom of the dish1 the 
sweetmeat is then put in1 and little    
ornaments of crust placed over the top1 
made with a jagging iron4 ,sugar paste  
is suitable for these4 ,little tartlets 
are made in the same way1 only baked in 
tins and turned out4----,take apples1 or
 pears1 cut them in small quarters1 and 
set them over the fire1 with a piece of 
lemon peel1 and some cinnamon2 let them 
simmer in as much water as will cover   
them1 till tender2 and if you bake them 
in tin pattipans1 butter them first1 and
 lay over a thin paste2 lay in some     
sugar1 then the fruit1 with three or    
four tea-spoonfuls of the liquor they   
were simmered in2 put in a little more  
sugar1 and lid them over4 ,if your tarts
 are made of apricots1 green almonds1   
nectarines1 or green plums1 they must be
 scalded before you use them1 and       

observe to put nothing to them but      
sugar1 and as little water as possible2 
make use of the syrup they were scalded 
in1 as you did for your apples1 c4      
,cherries1 currants1 raspberries1 and   
all ripe fruits need not be scalded2 and
 if you make your tarts in china1 or    
glass patties1 lay the sugar at bottom1 
then the fruit1 with a little more sugar
 on the top2 put no paste at the bottom1
 only lid them over1 and bake them in a 
slack oven4 ,you have receipts how to   
make crust for tarts2 mince pies must be
 baked in tin patties1 that you may slip
 them out into a dish1 and a puff paste 
is the best for them4 ,when you make    
sweetmeat tarts1 or a crocant tart1 lay 
in the sweetmeats1 or preserved fruit   
either in glass or china patties that   
are small1 for that purpose2 lay a very 
thin crust on the top1 and let them be  
baked no more than till your crust is   
nicely coloured1 and that in a slow     
oven4 ,if you would have a crocant tart 
for the middle of the table1 or a       

side-dish1 have a glass1 or china dish1 
of what size you please1 and lay in the 
preserved fruit of different sorts1 7you
 must have a round cover just the size  
of the inside of your dish7 roll out a  
sugar crust1 the thickness of an half   
crown1 and lay over the cover2 mark it  
with marking irons made on purpose for  
that use1 of what shapes you please2    
then put the crust1 with the cover1 into
 a very slack oven1 not to discolour it1
 only to have it crisp4 ,when you take  
it out of the oven1 loosen it from the  
cover very gently1 and when quite cold1 
take it carefully off1 and lay over your
 sweetmeats1 and it being hollow1 you   
will see the fruit through it4 ,if the  
tart is not eaten1 only take off the    
lid1 and your sweetmeats may be put into
 the pots again4   ,,tea4 ,the habit of 
drinking tea frequently1 and in large   
quantities1 cannot fail to be injurious1
 as it greatly weakens and relaxes the  
tone of the stomach4 ,this produces     
indigestion1 nervous trembling and      

weakness1 attended with a pale1 wan     
complexion4 ,when tea is taken only at  
intervals1 and after solid food1 it is  
salutary and refreshing2 but when used  
as a substitute for plain nourishing    
diet1 as is too commonly the case       
amongst the lower classes1 it is highly 
pernicious1 especially as large         
quantities of a spurious description are
 too frequently imposed upon the public4
 ,the policy which compels a very       
numerous class to purchase this foreign 
article1 for procuring which immense    
sums are sent out of the country1 while 
the produce of our own soil is          
comparatively withheld by an exorbitant 
system of taxation1 cannot be too       
severely condemned1 as alike injurious  
to health1 to the interests of          
agriculture1 and to the comfort and     
industry of the people4 ,the duty on    
foreign tea has indeed been greatly     
encreased1 but at the same time1 so has 
the duty on malt and beer2 no           
encouragement therefore is given to the 

home consumption1 but the money which   
ought to be paid for the production of  
barley and malt is given to the         
foreigner1 while by the enormous price  
of the article1 a powerful stimulus is  
furnished for attempting an illicit     
importation1 and for the pernicious     
adulteration of what is now esteemed    
almost a common necessary of life4 ,it  
is desirable to lessen the injurious    
effects of tea as much as possible by   
mixing it with milk1 which will render  
it softer and more nutritious4 ,with the
 addition of sugar it may be made to    
form a wholesome breakfast for those who
 are strong and live freely1 operating  
as a diluent for cleansing the bladder  
and kidnies1 and the alimentary         
passages4 ,persons of weak nerves ought 
however to abstain from tea1 as they    
would from drains and cordials1 as it   
causes the same kind of irritation on   
the delicate fibres of the stomach1     
which ends in lowness1 trembling1 and   
vapours4 ,tea should never be drunk hot 

at any time1 as it tends still more to  
produce that relaxation which ought to  
be carefully avoided4 ,green tea is less
 wholesome than black or bohea4   ,,tea 
,,cakes4 ,rub four ounces of butter into
 eight ounces of flour1 mix with it     
eight ounces of currants1 and six of    
fine ,lisbon sugar4 ,add two yolks and  
one white of eggs1 and a spoonful of    
brandy4 ,roll the paste about the       
thickness of a biscuit1 and cut it out  
with a wine glass into little cakes4    
,the white of the other egg beaten up1  
may be washed over them1 and then they  
may be dusted with fine sugar4          
,,tea-,,kettles4 ,hard water used for   
tea is apt to form an offensive crust   
inside the tea-kettle1 which may be     
prevented by frequent cleaning1 or      
putting a flat oyster shell at the      
bottom4 ,this will attract the stony    
particles that are in the water1 and the
 concretion will be formed upon it4     
,,tea-,,pots4 ,an infusion of tea is    
always more perfect in a metal tea-pot1 

than in one of stone or earthenware4 ,if
 boiling water be poured into two       
tea-pots1 one of bright silver or       
polished tin1 and the other of black    
stoneware1 and they be left in a room of
 moderate temperature1 it will be found 
that the former will retain its heat    
nearly twice as long as the other4      
,tea-pots of polished metal are         
therefore to be preferred4   ,,teats4   
,sore teats1 in ,neat ,cattle1 is an    
affection in those of the cow kind1 to  
which some are much more subject than   
others2 especially such as have newly or
 lately calved4 ,when the teats of these
 animals are affected during the summer 
months1 they often become ulcerated1 and
 by the teazing of the flies1 the cattle
 are rendered difficult to be milked2   
they also become a very great nuisance  
at the periods of milking1 as the       
discharges from them are apt1 without   
much attention1 to pass between the     
fingers of the operator into the        
milk-pail1 and spoil the milk4 ,the     

affection is caused by inflammation1    
irritation1 and too much distention of  
the parts by the milk4 ,in order to the 
removal of it1 the milk should be first 
frequently drawn1 and the parts well    
washed with soft soap and warm water2   
after which1 a substance composed of    
elder ointment and wax melted together1 
to which is then added a little alum and
 sugar of lead1 in fine powder1 may be  
used to the parts after milking at night
 and in the morning2 or a weak solution 
of white vitriol and a little sugar of  
lead1 in soft water may be made use of  
in the same way1 in some cases1 with    
more advantage4 ,the addition of a      
little assafoetida1 and such like       
substances1 in powder1 is1 it is said1  
beneficial in the summer season in      
driving away the flies4 ,great care is  
to be taken to keep the teats as clean  
as possible during the time of cure4    
,,teeth ,,and ,,gums4 ,in order to      
preserve the teeth and gums1 they       
require to be cleaned very carefully2   

for if the enamel of the teeth be worn  
off by an improper mode of cleaning1    
they will suffer more injury than by a  
total neglect4 ,a common skewer of soft 
wood1 bruised and bitten at the end1    
will make the best brush for this       
purpose4 ,once a week dip the skewer    
brush into a few grains of gunpowder1   
after they have been bruised1 and it    
will remove every spot and blemish till 
the teeth appear beautifully white4 ,the
 mouth should be well washed after the  
operation1 to prevent any ill effects of
 the gunpowder4 ,teeth1 if not regularly
 cleaned1 are apt to contract a false   
kind of enamel which is injurious to the
 gums1 leaving the fangs of the teeth   
bare1 so that they are soon destroyed1  
by being exposed to the air1 and for    
want of being protected by the gums4    
,this tartarous enamel must therefore be
 scaled off1 that the gums may grow up  
to their proper place4 ,raspberries or  
strawberries eaten plentifully have been
 found to dissolve these concretions1   

and contribute to the preservation of   
the teeth and gums4 ,tooth powders and  
tinctures also have their use4 ,a very  
convenient powder may be made of        
charcoal pounded in a mortar1 and sifted
 fine4 ,apply a little of it to the     
teeth twice a week1 and it will not only
 render them beautifully white1 but also
 make the breath sweet1 and the gums    
firm and comfortable4 ,the charcoal may 
be ground in water1 and so preserved for
 use4 ,a tincture for the gums may be   
made of three ounces of the tincture of 
bark1 and half an ounce of sal ammoniac1
 mixed together4 ,dip the finger into a 
tea-spoonful of the tincture1 and rub   
the gums and teeth with it1 which are   
afterwards to be washed with warm water4
 ,this tincture not only cures the      
toothache1 but preserves the teeth and  
gums1 and causes them to adhere to each 
other4   ,,tenant ,,at ,,sufferance4    
,when a lease is expired1 and the tenant
 keeps possession without any new       
contract1 he is deemed a tenant at      

sufferance4 ,but on the landlord's      
acceptance of any rent after the        
expiration of the lease1 the tenant may 
hold the premises from year to year1    
till half a year's notice is given4     
,,tenant ,,at ,,will4 ,a tenant at will 
is one who holds an estate or tenement  
at the will of the landlord1 and may at 
any time be ejected4 ,meanwhile he is at
 liberty to leave when he chooses1 on   
giving proper notice1 and cannot be     
compelled to occupy4   ,,tench4 ,these  
are a fine flavoured fresh-water fish1  
and should be killed and dressed as soon
 as caught4 ,they abound very much in   
the dykes of ,lincolnshire4 ,when they  
are to be bought1 examine whether the   
gills are red and hard to open1 the eyes
 bright1 and the body stiff4 ,the tench 
has a slimy matter about it1 the        
clearness and brightness of which       
indicate freshness4 ,the season for this
 delicate fish is ,july1 ,august1 and   
,september4 ,when to be dressed1 put    
them into cold water1 boil them         

carefully1 and serve with melted butter 
and soy4 ,they are also very fine       
stewed1 or fricasseed1 as follows4 ,to  
fricassee tench white4 ,having cleaned  
your tench very well1 cut off their     
heads1 slit them in two1 and if large1  
cut each half in three pieces1 if small1
 in two3 melt some butter in a stewpan1 
and put in your tench2 dust in some     
flour1 and pour in some boiling water1  
and a few mushrooms1 and season it with 
salt1 pepper1 a bundle of sweet herbs1  
and an onion stuck with cloves3 when    
this boils1 pour in a pint of white wine
 boiling hot2 let it stew till          
sufficiently wasted2 take out the fish1 
and strain the liquor1 saving the       
mushrooms2 bind your fricassee with the 
yolk of three or four eggs beaten up    
with a little verjuice1 some parsley    
chopped fine1 and a little nutmeg       
grated2 stir it all the time it boils1  
scum it very clean1 pour your sauce over
 the fish1 and send it to table4--,to   
fricassee tench brown4 ,prepare your    

tench as in the other receipt2 put some 
butter and flour into a stewpan1 and    
brown it2 then put in the tench with the
 same seasoning you did your white      
fricassee2 when you have tossed them up1
 moisten them with a little fish broth2 
boil a pint of white wine1 and put to   
your fricassee1 stew it till enough1 and
 properly wasted2 then take the fish up1
 and strain the liquor1 bind it with a  
brown cullis1 and serve it up4 ,if      
asparagus or artichokes are in season1  
you may boil these1 and add them to your
 fricassee4   ,,tench ,,broth4 ,clean   
the fish1 and set them on the fire with 
three pints of water2 add some parsley1 
a slice of onion1 and a few peppercorns4
 ,simmer till the fish is broken1 the   
broth become good1 and reduced one half4
 ,add some salt1 and strain it off4     
,tench broth is very nutricious1 and    
light of digestion4   ,,thick ,,milk4   
,beat up an egg1 and add to it a tea    
spoonful of flour4 ,mix it smooth with a
 tea-spoonful of cold milk1 and put to  

it a pint of boiling milk4 ,stir it over
 a slow fire till it boils1 then pour it
 out1 and add a little sugar and nutmeg4
 ,the saucepan should have a little cold
 water put into it first1 to prevent the
 milk from burning at the bottom1 or    
marbles boiled in it will answer the    
same purpose4   ,,thickened ,,gravy4 ,to
 a quart of gravy allow a table-spoonful
 of thickening1 or from one to two      
table-spoonfuls of flour1 according to  
the thickness required4 ,put a ladleful 
of the gravy into a basin with the      
thickening1 stir it up quick1 add the   
rest by degrees1 till it is all well    
mixed4 ,then pour it back into a        
stewpan1 and leave it by the side of the
 fire to simmer for half an hour longer1
 that the thickening may be thoroughly  
incorporated with the gravy4 ,let it    
neither be too pale nor too dark a      
colour4 ,if not thick enough1 let it    
stew longer1 or add to it a little glaze
 or portable soup4 ,if too thick1 it may
 be diluted with a spoonful or too of   

warm broth or water4   ,,thickened      
,,soup4 ,put into a small stewpan three 
table-spoonfuls of the fat taken off the
 soup1 and mix it with four             
table-spoonfuls of flour4 ,pour in a    
ladleful of the soup1 mix it with the   
rest by degrees1 and boil it up till it 
is smooth4 ,this may be rendered more   
savoury by adding a little ketchup4 ,the
 soup should be strained through a      
tammis4   ,,thickening4 ,clarified      
butter is best for this purpose1 or put 
some fresh butter into a stewpan over a 
slow clear fire4 ,when it is melted1 add
 fine flour sufficient to make it the   
thickness of paste4 ,stir it well       
together with a wooden spoon for fifteen
 or twenty minutes1 till it is quite    
smooth1 and the colour of a guinea4     
,this must be done very gradually and   
patiently1 or it will be spoiled4 ,pour 
it into an earthen pan1 and it will keep
 good a fortnight in summer1 and longer 
in winter4 ,particular attention must be
 paid in making it2 if it gets any burnt

 smell or taste1 it will spoil every    
thing it is put into4 ,when cold1 it    
should be thick enough to cut out with a
 knife1 like a solid paste4 ,this is a  
very essential article in the kitchen1  
and the basis of consistency in most    
made dishes1 soups1 sauces1 and ragouts4
 ,in making this thickening1 the less   
butter and the more flour is used the   
better4 ,they must be thoroughly worked 
together1 and the broth or soup added by
 degrees4 ,unless well incorporated1 the
 sauce will taste floury1 and have a    
greasy disagreeable appearance4 ,to     
prevent this1 it must be finished and   
cleansed1 after it is thickened1 by     
adding a little broth or warm water1 and
 setting it by the side of the fire to  
raise any fat that is not thoroughly    
incorporated with the gravy1 that it may
 be carefully removed as it comes to the
 top4 ,some cooks merely thicken their  
soups and sauces with flour1 or the     
farina of potatoe2 and others use the   
fat skimmings off the top of broth1 as a

 substitute for butter4   ,,thorns ,,and
 ,,splinters4 ,to run prickles or       
thorns1 such as those of roses1         
thistles1 and chesnuts1 or little       
splinters of wood or bone1 into the     
hands1 feet1 or legs1 is a very common  
accident1 and provided any such         
substance be immediately extracted1 it  
is seldom attended with any bad         
consequences4 ,but the more certain     
prevention is a compress of linen dipped
 in warm water1 and applied to the part1
 or to bathe it a little while in warm  
water4 ,if the thorn or splinter cannot 
be extracted directly1 or if any part of
 it be left in1 it causes an            
inflammation1 and nothing but timely    
precaution will prevent its coming to an
 abscess4 ,a plaster of shoemaker's wax 
spread upon leather1 draws these wounds 
remarkably well4 ,when it is known that 
any part of the splinter remains1 an    
expert surgeon would open the place and 
take it out2 but if it be unobserved1 as
 will sometimes happen when the         

substance is very small1 till the       
inflammation begins1 and no advice can  
at once be procured1 the steam of water 
should be applied to it first1 and then 
a poultice of bread crumb and milk1 with
 a few drops of peruvian balsam4 ,it is 
quite necessary that the injured part   
should be kept in the easiest posture1  
and as still as possible4 ,if this does 
not soon succeed1 good advice must be   
procured without delay1 as an accident  
of this kind neglected1 or improperly   
treated1 may be the occasion of losing a
 limb4 ,in this and all other cases of  
inflammation1 a forbearance from animal 
food and fermented liquors1 is always   
advisable4   ,,thrush4 ,this disorder in
 children affects the mouth and throat1 
and sometimes the stomach4 ,in the      
former case it will be sufficient to    
cleanse the mouth with a little sage    
tea1 sweetened with the honey of roses1 
and mixed with a dram of borax4 ,in the 
latter1 great benefit may be derived    
from a decoction of carrots in water1 or

 an ounce of linseed boiled in a pint of
 water till reduced to a consistence1   
and sweetened with two ounces of honey1 
a table-spoonful of which may be given  
occasionally4 ,this complaint may       
generally be prevented by a due         
attention to cleanliness1 daily washing 
and bathing the child in lukewarm water1
 washing its mouth after it has been    
applied to the breast1 giving it pure   
air1 and removing any obstruction in the
 bowels by the use of manna or          
tamarinds4   ,,thyme4 ,these plants may 
be easily raised from seed1 by slipping 
the roots and branches1 and by cuttings2
 but the seed method is seldom          
practised1 except with the second sort1 
or garden thyme4 ,the seed should be    
sown in the early spring on light1 rich1
 dry ground1 which should be properly   
dug over1 and the surface be made       
moderately smooth with the spade4 ,as   
the seed is small1 it should not be sown
 too thick1 or be covered too deep3 the 
seed is best sown while the ground is   

fresh stirred1 either broad-cast on the 
surface1 raking it in lightly1 or in    
flat shallow drills1 earthed over       
thinly3 the plants appear in two or     
three weeks4 ,it is necessary to be     
careful to keep them well weeded1 giving
 occasional light waterings in dry      
weather2 and by ,june they will require 
thinning1 especially if the plants are  
to grow stocky1 and with bushy full     
heads2 in which case they should be set 
out to six or eight inches distance2    
when those thinned out may be planted in
 another place1 in rows six or eight    
inches asunder1 giving water till fresh 
rooted1 keeping the whole clean from    
weeds by occasional hoeing between them 
in dry days1 which will also stir the   
surface of the earth1 and much improve  
the growth of the plants3 they will be  
in perfection for use in summer1 or     
early in autumn4 ,some think the common 
thyme best cultivated for kitchen use in
 beds or borders1 in rows at least half 
a foot apart1 employing for the purpose 

either the young seedling plants1 which 
are fit to set out1 or the root slips of
 old plants1 each of which soon increase
 into plants of bushy growths proper for
 being cropped for the above use4 ,it   
may also often be well cultivated as an 
edging to herbary and other             
compartments2 in both of which methods  
the plants multiply exceedingly fast by 
offsets1 and are abiding1 furnishing the
 means of great future increase4 ,some  
should1 however1 always be annually     
raised from seed in the above manner1 as
 such plants possess a stronger aromatic
 quality than those from old ones4 ,when
 it is intended to increase any         
particular varieties1 and continue them 
the same with certainty1 it can only be 
effected by slips and cuttings4 ,in     
respect to the offsets and slips1 all   
the sorts multiply by offsets of the    
root and slips of the branches3 the     
rooted slips are the most expeditious   
method1 as the old plants increase into 
many offset stems rising from the root1 

each furnished with fibres2 and by      
taking up the old plants in the spring1 
c4 and slipping or dividing them into   
separate parts1 not too small1 with     
roots to each1 and planting them in beds
 of good earth1 in rows half a foot     
asunder1 giving water directly1 and     
repeating it occasionally in dry weather
 till they have taken root1 and begin to
 shoot at top2 they soon grow freely1   
and form good bushy plants in two or    
three months4 ,the strong slips of the  
branches without roots1 succeed when    
planted any time in the early spring    
season in a shady border1 in rows four  
or five inches distant1 giving due      
waterings2 and become good plants by    
autumn1 when they may be planted out    
where they are to remain4 ,the cuttings 
of the young branches grow readily1 the 
same as the slips1 when planted at the  
same season in a shady place1 and well  
watered4 ,the common thyme is in        
universal use as a pot-herb for various 
culinary purposes2 it may also be       

employed in assemblage with other small 
plants1 to embellish the fronts of      
flower-borders1 shrubbery clumps1 small 
and sloping banks1 c4 placing the plants
 detached or singly1 to form little     
bushy tufts1 and in which the variegated
 sorts1 and the silver thyme and lemon  
thyme particularly1 form a very         
agreeable variety4 ,the lemon thyme is  
also in much estimation for its peculiar
 odoriferous smell4 ,some of each of    
these sorts may also be potted1 in order
 to be moved occasionally to any        
particular places as may be required1   
and under occasional shelter in severe  
winters1 to preserve the plants more    
effectually in a lively state2 likewise 
some of the mastick thyme4 ,spanish and 
,portugal thymes are also sometimes     
potted for the same purpose1 and to     
place under the protection of a garden  
frame or greenhouse in winter1 to       
continue them in a more fresh and lively
 growth2 and sometimes some of the      
smaller thymes are sown or planted for  

edgings to particular beds or borders   
for variety1 such as the lemon thyme1   
silver-leaved and variegated sorts2 also
 occasionally the common thyme2 and all 
kept low1 close and regular1 by clipping
 them at the sides and tops annually in 
the summer season4 ,all the several     
sorts and varieties possess an aromatic 
quality1 which principally resides in   
the leaves1 whence it is imparted and   
affords a line agreeable fragrance4 ,but
 the first three kinds are much the most
 noted and valued in kitchen gardens1   
and more especially the common thyme1   
which is so very useful as a culinary   
herb4   ,,tin ,,covers4 ,properly to    
clean tin covers and pewter pots1 get   
the finest whiting1 which is only sold  
in large cakes1 the small being mixed   
with sand4 ,powder and mix a little of  
it with a drop of sweet oil1 rub the    
pots and covers well with it1 and wipe  
them clean4 ,then dust over some dry    
whiting in a muslin bag1 and rub the    
articles bright with dry leather4 ,the  

last is to prevent rust1 which must be  
carefully guarded against by wiping     
thoroughly dry1 and setting them by the 
fire when they come from table4 ,if     
covers are once hung up without wiping1 
the steam will be sure to rust the      
inside4   ,,tincture ,,of ,,allspice4   
,bruise three ounces of allspice1 and   
steep it in a quart of brandy4 ,shake it
 up occasionally and after a fortnight  
pour off the clear liquor4 ,it makes a  
most grateful addition in all cases     
where allspice is used1 in gravies1 or  
to flavour and preserve potted meats4   
,,tincture ,,of ,,bark4 ,to make the    
compound tincture1 take two ounces of   
,peruvian bark powdered1 half an ounce  
of ,seville orange peel1 and half an    
ounce of bruised cinnamon4 ,infuse the  
whole in a pint and a half of brandy1   
let it stand five or six days in a close
 vessel1 and then strain off the        
tincture4 ,take one or two tea-spoonfuls
 twice a day in any suitable liquor1    
sharpened with a few drops of the       

spirits of vitriol4 ,this tincture is   
highly beneficial in intermitting       
fevers1 and in slow1 nervous1 or putrid 
fevers1 especially towards their        
decline4   ,,tincture ,,of ,,cinnamon4  
,this exhilirating cordial is made by   
pouring a bottle of the best brandy on  
three ounces of bruised cinnamon4 ,a    
tea-spoonful of it1 and a lump of sugar1
 in a glass of good sherry or madeira1  
with the yolk of an egg beaten up in it1
 was formerly considered as the balsam  
of life4 ,two tea-spoonfuls of it in a  
wine glass of water1 are at present a   
very pleasant remedy in nervous         
languors1 and in relaxations of the     
bowels4 ,in the latter case1 five drops 
of laudanum may be added to each dose4  
,,tincture ,,of ,,cloves4 ,bruise three 
ounces of cloves1 steep them for ten    
days in a quart of brandy1 and strain   
off the tincture through a flannel      
sieve4 ,it imparts an excellent flavour 
to mulled wine4 ,in all cases tinctures 
are to be preferred to essences1 as     

affording a much finer flavour4         
,,tincture ,,of ,,lemon ,,peel4 ,a very 
easy and economical way of obtaining and
 preserving the flavour of lemon peel1  
is to fill a wide-mouthed pint bottle   
half full of brandy or rum2 and when a  
lemon is used1 pare off the rind very   
thin1 and put it into the spirits4 ,in  
the course of a fortnight the liquor    
will be strongly flavoured with the     
lemon4   ,,tincture ,,of ,,nutmeg4      
,steep three ounces of nutmeg in a quart
 of brandy1 and let it stand a          
fortnight4 ,shake it up occasionally1   
and then pour off the clear liquor4     
,,tincture ,,of ,,rhubarb4 ,take two    
ounces and a half of rhubarb1 and half  
an ounce of lesser cardamon seeds2 steep
 them for a week in a quart of brandy1  
and strain off the tincture4 ,to make   
the bitter tincture of rhubarb1 add an  
ounce of gentian root1 and a dram of    
snake root4 ,the tincture is of great   
use in case of indigestion1 pain or     
weakness of the stomach2 and from one to

 three or four spoonfuls may be taken   
every day4   ,,tingeing ,,of ,,glass4   
,the art of tingeing glass of various   
colours is by mixing with it1 while in a
 state of fusion1 some of the metallic  
oxides2 and on this process1 well       
conducted1 depends the formation of     
pastes4 ,blue glass is formed by means  
of oxide of cobalt2 green1 by the oxide 
of iron or copper2 violet1 by oxide of  
manganese2 red1 by a mixture of the     
oxides of copper and iron2 purple1 by   
the purple oxide of gold2 white1 by the 
oxides of arsenic and of zinc2 yellow1  
by the oxide of silver1 and by          
combustible bodies4   ,,toast ,,and     
,,water4 ,take a slice of fine and stale
 loaf-bread1 cut very thin1 7as thin as 
toast is ever cut7 and let it be        
carefully toasted on both sides1 until  
it be completely browned all over1 but  
no wise blackened or burned in any way4 
,put this into a common deep stone or   
china jug1 and pour over it1 from the   
tea kettle1 as much clean boiling water 

as you wish to make into drink4 ,much   
depends on the water being actually in a
 boiling state4 ,cover the jug with a   
saucer or plate1 and let the drink stand
 until it be quite cold2 it is then fit 
to be used2 the fresher it is made the  
better1 and of course the more          
agreeable4 ,the above will be found a   
pleasant1 light1 and highly diuretic    
drink4 ,it is peculiarly grateful to the
 stomach1 and excellent for carrying off
 the effects of any excess in drinking4 
,it is also a most excellent drink at   
meals1 and may be used in the summer    
time1 if more agreeable to the drinker4 
,,toasted ,,cheese4 ,mix some fine      
butter1 made mustard1 and salt1 into a  
mass4 ,spread it on fresh made thin     
toasts1 and grate some ,gloucester      
cheese upon them4   ,,tomatoes4 ,these  
are chiefly used in soups and sauces1   
and serve as little dishes at table at  
any part of a dinner4 ,when they are to 
be baked1 cut the tomatoes lengthways in
 the middle1 with the part where there  

is a rind downwards4 ,strew upon each a 
seasoning of pepper1 salt1 and sweet    
herbs chopped small4 ,set them in the   
oven till they are soft1 and serve them 
up1 without any other sauce4 ,the fruit 
of the purple egg plant is eaten1       
prepared in the same manner4   ,,tomata 
,,sauce4 ,for hot or cold meats put     
tomatas1 when perfectly ripe1 into an   
earthen jar4 ,set it in an oven when the
 bread is drawn1 till they are quite    
soft2 then separate the skins from the  
pulp1 and mix this with capsicum        
vinegar1 and a few cloves of pounded    
garlic1 which must both be proportioned 
to the quantity of fruit4 ,add powdered 
ginger and salt to taste4 ,some white   
wine vinegar and cayenne may be used    
instead of capsicum vinegar4 ,keep the  
mixture in small wide-mouthed bottles1  
well corked1 and in a cool dry place4   
,,tongues4 ,when a tongue is intended to
 be eaten cold1 season it with common   
salt and saltpetre1 brown sugar1 a      
little bay salt1 pepper1 cloves1 mace1  

and allspice1 in fine powder1 and let it
 lie a fortnight4 ,then take away the   
pickle1 put the tongue into a small pan1
 and lay some butter on it4 ,cover it   
with brown crust1 and bake it slowly    
till it becomes so tender that a straw  
would go through it4 ,the thin part of  
tongues1 when hung up to dry1 grates    
like hung beef1 and also makes a fine   
addition to the flavour of omlets4--,to 
boil a tongue4 ,if it is a dried tongue1
 soak it over night2 the next day put it
 into cold water1 and let it have a good
 deal of room2 it will take at least    
four hours4 ,if it is a green tongue out
 of the pickle1 you need not soak it1   
but it will require near the same time4 
,about an hour before you send it to    
table1 take it out and blanch it1 then  
put it into the pot again till you want 
it1 by this means it will eat the       
tenderer4   ,,tongue ,,and ,,udder4     
,clean the tongue nicely1 rub it with   
salt1 a very little saltpetre1 and a    
little coarse sugar1 and let it lie for 

two or three days4 ,when to be dressed1 
have a fresh tender udder with some fat 
to it1 and boil that and the tongue     
gently till half done4 ,take them very  
clean out of the water1 then tie the    
thick end of the one to the thin end of 
the other1 and roast them with a few    
cloves stuck into the udder4 ,serve them
 up with gravy in the dish1 and currant 
jelly in a tureen4 ,a dried tongue to be
 boiled1 requires to be previously      
soaked for ten or twelve hours4 ,a      
tongue out of pickle is only to be      
washed1 and boiled in the same way4 ,it 
will take four hours to do it well1 and 
for the first two hours it should only  
simmer4 ,about an hour before it is done
 it should be taken up and peeled1 and  
then put into the boiler again to finish
 it4 ,serve it up with turnips nicely   
mashed1 and laid round it4   ,,tooth    
,,ach4 ,the best possible preventive of 
this disorder is to keep the teeth      
clean1 as directed for the ,teeth and   
,gums4 ,if the gums be inflamed1        

recourse should be had to bleeding by   
leeches1 and blisters behind the ears4  
,a few drops of laudanum in cotton1 laid
 on the tooth1 will sometimes afford    
relief4 ,in some cases1 vitriolic ther  
dropped on the cheek1 and the hand held 
to the part till the liquid is          
evaporated1 is found to answer the      
purpose4 ,but it is much easier to      
prescribe the means of preventing the   
disorder1 than to point out a specific  
remedy2 and the nostrums generally given
 on this subject are either ineffectual 
or injurious4   ,,tourte ,,crust4 ,to   
make a crust for ,french pies called    
tourtes1 take a pound and a half of fine
 flour1 a pound of butter1 and three    
quarters of an ounce of salt4 ,put the  
flour upon a clean pie board1 make a    
hole in the middle1 and put in the salt1
 with the butter cut into small pieces4 
,pour in the water carefully1 as it is  
of great importance that the crust be   
rather stiff2 and for this purpose there
 should only be just water enough to    

make it hold together so as to roll it  
out smooth4 ,work up the butter and     
water well together with the hand1 and  
mix it in the flour by degrees4 ,when   
the flour is all mixed in1 mould the    
paste till it is quite smooth and free  
from lumps1 and let it lie two hours    
before it be used4 ,this is a very nice 
crust for putting round the dish for    
baked puddings4   ,,tourtes ,,of ,,fish4
 ,prepare the crust and put it into the 
dish1 as for meat tourtes4 ,then take   
almost any kind of fish1 cut them from  
the backbone1 and lay them in slices    
upon the crust1 with a little bunch of  
sweet herbs in the middle1 some salt and
 pounded spice1 according to the taste4 
,lay butter all over the top crust1 and 
bake it an hour and a half4 ,cut the    
crust round after it is baked1 take out 
the herbs1 skim off the remainder of the
 fat1 pour on a sauce of fish gravy1 and
 serve it up4 ,mushrooms are very nice  
in the sauce1 and so are capers1 but the
 flavour of the sauce must be regulated 

by the taste4 ,truffles and morels may  
also be put in1 as in the meat tourtes4 
,eels1 pike1 salmon1 tench1 whiting1 are
 proper for the purpose4 ,nothing makes 
a nicer tourte in this way than large   
soles1 taking off the flesh from the    
backbone1 without the side fins4        
,lobsters also make an excellent tourte1
 and oysters are very nice mixed with   
other fish4  ,,tourtes ,,of ,,meat4     
,prepare a crust of paste1 roll it out1 
and line a dish with it not deeper than 
a common plate4 ,veal1 chicken1 pigeons1
 sweetbread1 or game of any kind1 may be
 prepared as follows4 ,cut in pieces    
whichever is preferred1 just heat it in 
water1 drain it1 season it with pepper  
and salt1 lay it upon the crust without 
piling it up high1 and leave a border   
round the rim of the dish4 ,place some  
pieces of butter upon the meat to keep  
it moist1 and add truffles1 mushrooms1  
morels1 artichoke bottoms1 or forcemeat 
balls1 at pleasure4 ,cover the whole    
with slices of fat bacon1 and then lay a

 crust over it exactly corresponding    
with that underneath4 ,glaze over the   
upper crust with yolk of egg1 and set   
the tourte into an oven4 ,when it has   
been in a quarter of an hour1 draw it to
 the mouth of the oven1 and make a hole 
in the centre of the crust to let out   
the fumes4 ,let it stand nearly three   
hours longer in the oven1 then take it  
out1 cut the crust round with the rim1  
take it off1 take out the bacon1 and    
clear off any fat that may remain on the
 top4 ,have ready a rich ragout sauce to
 pour over it1 then replace the crust1  
and serve it up4 ,this dish is according
 to the ,french fashion4   ,,transparent
 ,,marmalade4 ,cut the palest ,seville  
oranges in quarters1 take out the pulp1 
and put it in a bason1 picking out the  
seeds and skins4 ,let the outsides soak 
in water with a little salt all night1  
then boil them in a good quantity of    
spring water till tender2 drain1 and cut
 them in very thin slices1 and put them 
to the pulp4 ,to every pound1 add a     

pound and a half of double-refined sugar
 beaten fine2 boil them together twenty 
minutes1 but be careful not to break the
 slices4 ,it must be stirred all the    
time very gently1 and put into glasses  
when cold4   ,,transparent ,,paintings4 
,the paper must be fixed in a straining 
frame1 in order to place it between the 
eye and the light1 when required4 ,after
 tracing the design1 the colours must be
 laid on1 in the usual method of stained
 drawings4 ,when the tints are got in1  
place the picture against the window1 on
 a pane of glass framed for the purpose1
 and begin to strengthen the shadows    
with ,indian ink1 or with colours1      
according as the effect requires2 laying
 the colours sometimes on both sides of 
the paper1 to give greater force and    
depth of colour4 ,the last touches for  
giving final strength to shadows and    
forms1 are to be done with ivory black  
or lamp black1 prepared with gum water2 
as there is no pigment so opaque1 and   
capable of giving strength and decision4

 ,when the drawing is finished1 and     
every part has got its depth of colour  
and brilliancy1 being perfectly dry1    
touch very carefully with spirits of    
turpentine1 on both sides1 those parts  
which are to be the brightest1 such as  
the moon and fire2 and those parts      
requiring less brightness1 only on one  
side4 ,then lay on immediately with a   
pencil1 a varnish made by dissolving one
 ounce of ,canada balsam in an equal    
quantity of spirit of turpentine4 ,be   
cautious with the varnish1 as it is apt 
to spread4 ,when the varnish is dry1    
tinge the flame with red lead and       
gamboge1 slightly touching the smoke    
next the flame4 ,the moon must not be   
tinted with colour4 ,much depends on the
 choice of the subject1 and none is so  
admirably adapted to this species of    
effect1 as the gloomy ,gothic ruin1     
whose antique towers and pointed turrets
 finely contrast their dark battlements 
with the pale yet brilliant moon4 ,the  
effect of rays passing through the      

ruined windows1 half choked with ivy2 or
 of a fire among the clustering pillars 
and broken monuments of the choir1 round
 which are figures of banditti1 or      
others1 whose haggard faces catch the   
reflecting light2 afford a peculiarity  
of effect not to be equaled in any other
 species of painting4 ,internal views of
 cathedrals also1 where windows of      
stained glass are introduced1 have a    
beautiful effect4 ,the great point to be
 attained is1 a happy coincidence       
between the subject and the effect      
produced4 ,the fine light should not be 
too near the moon1 as its glare would   
tend to injure her pale silver light4   
,those parts which are not interesting1 
should be kept in an undistinguishing   
gloom2 and where the principal light is1
 they should be marked with precision4  
,groups of figures should be well       
contrasted2 those in shadow crossing    
those that are in light1 by which means 
the opposition of light against shade is
 effected4   ,,transparent ,,pudding4   

,beat up eight eggs1 put them into a    
stewpan1 with half a pound of sugar     
finely pounded1 the same quantity of    
butter1 and some grated nutmeg4 ,set it 
on the fire1 and keep it stirring till  
it thickens4 ,then set it into a basin  
to cool1 put a rich puff paste round the
 dish1 pour in the pudding1 and bake it 
in a moderate oven4 ,it will cut light  
and clear4 ,candied orange and citron   
may be added if approved4               
,,transplanting ,,of ,,flowers4 ,annuals
 and perennials1 sown in ,march or      
,april1 may be transplanted about the   
end of ,may4 ,a showery season is       
preferable1 or they must frequently be  
watered till they have taken root4 ,in  
the summer time the evening is the      
proper season1 and care should be taken 
not to break the fibres in digging up   
the root4 ,chinasters1 columbines1      
marigolds1 pinks1 stocks1 hollyhocks1   
mallows1 sweetwilliams1 wallflowers1 and
 various others1 may be sown and        
transplanted in this manner4   ,,traps4 

,garden traps1 such as are contrived for
 the purpose of destroying mice and     
other vermin2 which are often conveyed  
into such places with the straw1 litter1
 and other matters that are made use of 
in them2 and which are extremely hurtful
 and troublesome in the spring season1  
in destroying peas and beans1 as well as
 lettuces1 melons1 and cucumbers in     
frames4 ,traps for this purpose are     
contrived in a great many ways2 but as  
field vermin are very shy1 and will     
rarely enter traps which are close1 the 
following simple cheap form has been    
advised1 though it has nothing of       
novelty in it4 ,these traps may be made 
by stringing garden beans on a piece of 
fine pack-thread1 in the manner of      
beads1 and then driving two small       
stake-like pieces of wood into the      
ground at the breadth of a brick from   
each other1 and setting up a brick1 flat
 stone1 or board with a weight on it1   
inclining to an angle of about          
forty-five degrees2 tying the string1   

with the beans on it1 round the brick or
 other substances and stakes1 to support
 them in their inclining position1 being
 careful to place all the beans on the  
under sides of the bricks or other      
matters4 ,the mice in eating the beans1 
in such cases1 will also destroy the    
pack-thread1 and by such means disengage
 the brick or other weighty body1 which 
by falling on them readily destroys     
them4 ,mice are always best got rid of  
by some sort of simple open traps of    
this nature4   ,,treacle ,,beer4 ,pour  
two quarts of boiling water on a pound  
of treacle1 and stir them together4 ,add
 six quarts of cold water1 and a        
tea-cupful of yeast4 ,tun it into a     
cask1 cover it close down1 and it will  
be fit to drink in two or three days4   
,if made in large quantities1 or        
intended to keep1 put in a handful of   
malt and hops1 and when the fermentation
 is over1 stop it up close4   ,,treacle 
,,posset4 ,add two table-spoonfuls of   
treacle to a pint of milk1 and when     

ready to boil1 stir it briskly over the 
fire till it curdles4 ,strain it off    
after standing covered a few minutes4   
,this whey promotes perspiration1 is    
suitable for a cold1 and children will  
take it very freely4   ,,treatment ,,of 
,,children4 ,it ought to be an          
invariable rule with all who have the   
care of children1 to give them food only
 when it is needful4 ,instead of        
observing this simple and obvious rule1 
it is too common1 throughout every      
period of childhood1 to pervert the use 
of food by giving it when it is not     
wanted1 and consequently when it does   
mischief1 not only in a physical but in 
a moral point of view4 ,to give food as 
an indulgence1 or in a way of reward1 or
 to withhold it as a matter of          
punishment1 are alike injurious4 ,a     
proper quantity of food is necessary in 
all cases1 to sustain their health and  
growth2 and their faults ought to be    
corrected by more rational means4 ,the  
idea of making them suffer in their     

health and growth on account of their   
behaviour1 is sufficient to fill every  
considerate mind with horror4 ,it is the
 project only of extreme weakness1 to   
attempt to correct the disposition by   
creating bodily sufferings1 which are so
 prone to hurt the temper1 even at an   
age when reason has gained a more       
powerful ascendancy4 ,eatables usually  
given to children by well-meaning but   
injudicious persons1 in order to pacify 
or conciliate1 are still worse than the 
privations inflicted by way of          
punishment4 ,sugar plums1 sugar candy1  
barley sugar1 sweetmeats1 and most kinds
 of cakes1 are unwholesome1 and cloying 
to the appetite4 ,till children begin to
 run about1 the uniformity of their     
lives makes it probable that the        
quantity of food they require in the day
 is nearly the same1 and that it may be 
given to them statedly at the same time4
 ,by establishing a judicious regularity
 with regard to both1 much benefit will 
accrue to their health and comfort4 ,the

 same rule should be applied to infants 
at the breast1 as well as after they are
 weaned4 ,by allowing proper intervals  
between the times of giving children    
suck1 the breast of the mother becomes  
duly replenished with milk1 and the     
stomach of the infant properly emptied  
to receive a fresh supply4 ,the         
supposition that an infant wants food   
every time it cries1 is highly fanciful2
 and it is perfectly ridiculous to see  
the poor squalling thing thrown on its  
back1 and nearly suffocated with food to
 prevent its crying1 when it is more    
likely that the previous uneasiness     
arises from an overloaded stomach4 ,even
 the mother's milk1 the lightest of all 
food1 will disagree with the child1 if  
the administration of it is improperly  
repeated4 ,a very injurious practice is 
sometimes adopted1 in suckling a child  
beyond the proper period1 which ought by
 all means to be discountenanced1 as    
evidently unnatural1 and tending to     
produce weakness both in body and mind4 

,suckling should not be continued after 
the cutting of the first teeth1 when the
 clearest indication is given1 that the 
food which was adapted to the earliest  
stage of infancy ceases to be proper4   
,attention should also be paid to the   
quantity as well as to quality of the   
food given1 for though a child will     
sleep with an overloaded stomach1 it    
will not be the refreshing sleep of     
health4 ,when the stomach is filled     
beyond the proper medium1 it induces a  
similar kind of heaviness to that       
arising from opiates and intoxicating   
liquors2 and instead of awakening       
refreshed and lively1 the child will be 
heavy and fretful4 ,by the time that    
children begin to run about1 the        
increase of their exercise will require 
an increase of nourishment3 but those   
who overload them with food at any time1
 in hopes of strengthening them1 are    
very much deceived4 ,no prejudice is    
equally fatal to such numbers of        
children4 ,whatever unnecessary food a  

child receives1 weakens instead of      
strengthening it3 for when the stomach  
is overfilled1 its power of digestion is
 impaired1 and food undigested is so far
 from yielding nourishment1 that it only
 serves to debilitate the whole system1 
and to occasion a variety of diseases4  
,amongst these are obstructions1        
distention of the body1 rickets1        
scrophula1 slow fevers1 consumptions1   
and convulsion fits4 ,another pernicious
 custom prevails with regard to the diet
 of children1 when they begin to take   
other nourishment besides their mother's
 milk1 and that is by giving them such  
as their stomachs are unable to digest1 
and indulging them also in a mixture of 
such things at their meals as are       
hurtful to every body1 and more         
especially to children1 considering the 
feeble and delicate state of their      
organs4 ,this injudicious indulgence is 
sometimes defended on the plea of its   
being necessary to accustom them to all 
kinds of food2 but this idea is highly  

erroneous4 ,their stomachs must have    
time to acquire strength sufficient to  
enable them to digest varieties of food2
 and the filling them with indigestible 
things is not the way to give them      
strength4 ,children can only acquire    
strength gradually with their proper    
growth1 which will always be impeded if 
the stomach is disordered4 ,food for    
infants should be very simple1 and easy 
of digestion4 ,when they require        
something more solid than spoonmeats    
alone1 they should have bread with them4
 ,plain puddings1 mild vegetables1 and  
wholesome ripe fruits1 eaten with bread1
 are also good for them4 ,animal food is
 better deferred till their increased   
capacity for exercise will permit it    
with greater safety1 and then care must 
be taken that the exercise be           
proportioned to this kind of food4 ,the 
first use of it should be gradual1 not  
exceeding two or three times in a week4 
,an exception should be made to these   
rules in the instances of scrophulous   

and rickety children1 as much bread is  
always hurtful in these cases1 and      
fruits are particularly pernicious4     
,plain animal food is found to be the   
most suitable to their state4 ,the      
utmost care should be taken under all   
circumstances to procure genuine        
unadulterated bread for children1 as the
 great support of life4 ,if the         
perverted habits of the present         
generation give them an indifference as 
to what bread they eat1 or a vitiated   
taste for adulterated bread1 they still 
owe it to their children as a sacred    
duty1 not to undermine their            
constitution by this injurious          
composition4 ,the poor1 and many also of
 the middling ranks of society are      
unhappily compelled to this species of  
infanticide1 as it may almost be called1
 by being driven into large towns to    
gain a subsistence1 and thus1 from the  
difficulty of doing otherwise1 being    
obliged to take their bread of bakers1  
instead of making wholesome bread at    

home1 as in former times1 in more       
favourable situations4 ,while these are 
to be pitied1 what shall be said of     
those whose fortunes place them above   
this painful necessity4 ,let them at at 
least rear their children on wholesome  
food1 and with unsophisticated habits1  
as the most unequivocal testimony of    
parental affection performing its duty  
towards its offspring4 ,it is proper    
also to observe1 that children ought not
 to be hurried in their eating1 as it is
 of great importance that they should   
acquire a habit of chewing their food   
well4 ,they will derive from it the     
various advantages of being less likely 
to eat their food hot1 of thus preparing
 what they eat properly for the stomach1
 instead of imposing upon it what is the
 real office of the teeth2 and also that
 of checking them from eating too much4 
,when food is not properly masticated1  
the stomach is longer before it feels   
satisfied2 which is perhaps the most    
frequent1 and certainly the most        

excusable cause of eating more than is  
fairly sufficient4 ,thoughtless people  
will often1 for their own amusement1    
give children morsels of high dishes1   
and sips of spirituous or fermented     
liquors1 to see whether they will relish
 them1 or make faces at them4 ,but      
trifling as this may seem1 it would be  
better that it were never practised1 for
 the sake of preserving the natural     
purity of their tastes as long as       
possible4   ,,treatment ,,of ,,the      
,,sick4 ,though an unskilful dabbling in
 cases of illness1 which require the    
attention of the most medical           
practitioners1 is both dangerous and    
presumptuous2 yet it is quite necessary 
that those who have the care of a family
 should be able to afford some relief in
 case of need1 as well as those whose   
duty it is more immediately to attend   
upon the sick4 ,uneasy symptoms are     
experienced at times by all persons1 not
 amounting to a decided state of        
disease1 which if neglected may         

nevertheless issue in some serious      
disorder that might have been prevented1
 not only without risk1 but even with   
greater advantage to the individual than
 by an application to a positive course 
of medicine4 ,attention to the state of 
the bowels1 and the relief that may     
frequently be afforded by a change of   
diet1 come therefore very properly      
within the sphere of domestic           
management1 in connection with a few    
simple medicines in common use4 ,the    
sensations of lassitude or weariness1   
stiffness or numbness1 less activity    
than usual1 less appetite1 a load or    
heaviness at the stomach1 some          
uneasiness in the head1 a more profound 
degree of sleep1 yet less composed and  
refreshing than usual2 less gaiety and  
liveliness1 a slight oppression of the  
breast1 a less regular pulse1 a         
propensity to be cold1 or to perspire1  
or sometimes a suppression of a former  
disposition to perspire1 are any of them
 symptomatic of a diseased state1 though

 not to any very serious or alarming    
degree4 ,yet under such circumstances   
persons are generally restless1 and     
scarcely know what to do with           
themselves2 and often for the sake of   
change1 or on the supposition that their
 sensations proceed from lowness1 they  
unhappily adopt the certain means of    
making them terminate in dangerous if   
not fatal diseases4 ,they increase their
 usual quantity of animal food1 leave   
off vegetables and fruit1 drink freely  
of wine or other strong liquors1 under  
an idea of strengthening the stomach1   
and expelling wind2 all of which        
strengthen nothing but the disposition  
to disease1 and expel only the degree of
 health yet remaining4 ,the consequence 
of this mistaken management is1 that all
 the evacuations are restrained1 the    
humours causing and nourishing the      
disease are not at all attempered and   
diluted1 nor rendered proper for        
evacuation4 ,on the contrary they become
 sharper1 and more difficult to be      

discharged4 ,by judicious management it 
is practicable1 if not entirely to      
prevent a variety of disorders1 yet at  
least to abate their severity1 and so to
 avert the ultimate danger4 ,as soon as 
any of the symptoms begin to appear1 the
 proper way is to avoid all violent or  
laborious exercise1 and to indulge in   
such only as is gentle and easy4 ,to    
take very little or no solid food1 and  
particularly to abstain from meat1 or   
flesh broth1 eggs1 and wine1 or other   
strong liquors4 ,to drink plentifully of
 weak diluting liquor1 by small glasses 
at a time1 at intervals of about half an
 hour4 ,if these diluents are not found 
to answer the purpose of keeping the    
bowels open1 stronger cathartics must be
 taken1 or injections for the bowels1   
called lavements4 ,by pursuing these    
precautions1 the early symptoms of      
disease will often be removed1 without  
coming to any serious issue3 and even   
where this is not the case1 the disorder
 will be so lessened as to obviate any  

kind of danger from it4 ,when confirmed 
diseases occur1 the only safe course is 
to resort to the most skilful medical   
assistance that can be obtained4 ,good  
advice and few medicines will much      
sooner effect a cure1 than all the drugs
 of the apothecary's shop unskilfully   
administered4 ,but the success of the   
best advice may be defeated1 if the     
patient and his attendants will not     
concur to render it effectual4 ,if the  
patient is to indulge longings for      
improper diet1 and his friends are to   
gratify them1 the advantage of the best 
advice may be defeated by one such      
imprudent measure4 ,patients labouring  
under accidents which require surgical  
assistance1 must be required strictly to
 attend to the same directions4 ,general
 regulations are all that a physician or
 surgeon can make respecting diet1 many 
other circumstances will therefore      
require the consideration of those who  
attend upon the sick1 and it is of      
consequence that they be well prepared  

to undertake their charge1 for many     
fatal mistakes have arisen from         
ignorance and prejudice in these cases4 
,a few rules that may be referred to in 
the absence of a medical adviser1 are   
all that are necessary in the present   
instance1 more especially when the      
patient is so far recovered as to be    
released from medicines1 and put under a
 proper regimen1 with the use of a      
gentle exercise1 and such other         
regulations as a convalescent state     
requires4--,when for example1 persons   
are labouring under acute disorders1 or 
accidents1 they are frequently known to 
suffer from the injudiciousness of those
 about them1 in covering them up in bed 
with a load of clothes that heat and    
debilitate them exceedingly1 or in      
keeping them in bed when the occasion   
does not require it1 without even       
suffering them to get up and have it new
 made1 and by never allowing a breath of
 fresh air to be admitted into the room4
 ,the keeping patients quiet is         

undoubtedly of essential importance2    
they should not be talked to1 nor should
 more persons be admitted into the room 
than are absolutely necessary4 ,every   
thing that might prove offensive should 
immediately be removed4 ,sprinkling the 
room sometimes with vinegar1 will       
contribute to keep it in a better state4
 ,the windows should be opened          
occasionally for a longer or shorter    
time1 according to the weather and      
season of the year1 without suffering   
the air to come immediately upon the    
patient4 ,waving the chamber door       
backward and forward for a few minutes1 
two or three times in a day1 ventilates 
the room1 without exposing the sick     
person to chilness4 ,occasionally       
burning pastils in the room1 or a roll  
of paper1 is also useful4 ,the bed      
linen1 and that of the patient1 should  
be changed every day1 or in two or three
 days1 as circumstances may require4 ,a 
strict forbearance from giving sick     
persons any nourishment beyond what is  

prescribed by their medical attendant1  
should invariably be observed4 ,some    
persons think they do well in this      
respect to cheat the doctor1 while in   
fact they cheat the patient out of the  
benefit of his advice1 and endanger his 
life under a pretence of facilitating   
his recovery4 ,in all cases it is       
important to wait with patience the slow
 progress of recovery1 rather than by   
injudicious means to attempt to hasten  
it2 otherwise the desired event will    
only be retarded4 ,what has long been   
undermining the stamina of health1 which
 is commonly the case with diseases1 or 
what has violently shocked it by        
accident1 can only be removed by slow   
degrees4 ,medicines will not operate    
like a charm2 and even when they are    
most efficacious1 time is required to   
recover from the languid state to which 
persons are always reduced1 both by     
accident and by disease4 ,when the      
period is arrived at which sick persons 
may be said to be out of danger1 a great

 deal of patience and care will still be
 necessary to prevent a relapse4 ,much  
of this will depend on the convalescent 
party being content for some time with  
only a moderate portion of food1 for we 
are not nourished in proportion to what 
we swallow1 but to what we are well able
 to digest4 ,persons on their recovery1 
who eat moderately1 digest their food1  
and grow strong from it4 ,those in a    
weak state1 who eat much1 do not digest 
it2 instead therefore of being nourished
 and strengthened by it1 they insensibly
 wither away4 ,the principal rules to be
 observed in this case are1 that persons
 in sickness1 or those who are slowly   
recovering1 should take very little     
nourishment at a time1 and take it      
often4 ,let them have only one sort of  
food at each meal1 and not change their 
food too often2 and be careful that they
 chew their food well1 to make it easy  
of digestion4 ,let them diminish their  
quantity of drink4 ,the best drink for  
them in general is water1 with a third  

or fourth part of white wine4 ,too great
 a quantity of liquids at such a time   
prevents the stomach from recovering its
 tone and strength1 impairs digestion1  
promotes debility1 increases the        
tendency to a swelling of the legs2     
sometimes it even occasions a slow      
fever1 and throws back the patient into 
a languid state4 ,persons recovering    
from sickness should take as much       
exercise in the open air as they are    
able to bear1 either on foot1 in a      
carriage1 or on horseback3 the latter is
 by far the best4 ,the airing should be 
taken in the middle of the day1 when the
 weather is temperate1 or before the    
principal meal4 ,exercise taken before a
 meal strengthens the organs of         
digestion1 and therefore tends to       
health2 but when taken after a meal1 it 
is injurious4 ,as persons in this state 
are seldom quite so well towards night1 
they should take very little food in the
 evening1 in order that their sleep may 
be less disturbed and more refreshing4  

,it would be better not to remain in bed
 above seven or eight hours2 and if they
 feel fatigued by sitting up1 let them  
lie down for half an hour to rest4 ,the 
swelling of the legs and ancles1 which  
happens to most persons in a state of   
weakness and debility1 is attended with 
no danger1 and will generally disappear 
of itself1 if they live soberly and     
regularly1 and take moderate exercise4  
,the most solicitous attention must be  
paid to the state of the bowels2 and if 
they are not regular1 they must be kept 
open every day by artificial means1 or  
it will produce heat and restlessness1  
and pains in the head4 ,care should be  
taken not to return to hard labour too  
soon after recovering from illness2 some
 persons have never recovered their     
usual strength for want of this         
precaution4--,common colds1 though      
lightly regarded1 are often of serious  
consequence4 ,a cold is an inflammatory 
disease1 though in no greater degree    
than to affect the lungs or throat1 or  

the thin membrane which lines the       
nostrils1 and the inside of certain     
cavities in the bones of the cheeks and 
forehead4 ,these cavities communicate   
with the nose in such a manner1 that    
when one part of this membrane is       
affected with inflammation1 it is easily
 communicated to the rest4 ,when the    
disorder is of this slight kind1 it may 
easily be cured without medicine1 by    
only abstaining from meat1 eggs1 broth1 
and wine2 from all food that is sharp1  
fat1 and heavy4 ,little or no supper    
should be eaten1 but the person should  
drink freely of an infusion of barley1  
or of elder flowers1 with the addition  
of a third or fourth part of milk4      
,bathing the feet in warm water before  
going to bed1 will dispose the patient  
to sleep4 ,in colds of the head1 the    
steam of warm water alone1 or of water  
in which elder flowers or some mild     
aromatic herbs have been boiled1 will   
generally afford speedy relief4 ,these  
also are serviceable in colds which     

affect the breast4 ,hot and close rooms 
are very hurtful in colds1 as they tend 
to impede respiration2 and sitting much 
over the fire increases the disorder4   
,spermaceti is often taken in colds and 
coughs1 which must from its greasy      
nature impair the digestive faculty1 and
 cannot operate against the cause of a  
cold2 though the cure of it1 which is   
effected in due time by the economy of  
nature1 is often ascribed to such       
medicines as may rather have retarded   
it4 ,whenever a cold does not yield to  
the simple treatment already described1 
good advice should be procured1 as a    
neglected cold is often the origin of   
very serious disorders4--,a few         
observations on the nature of the diet  
and drink proper for sickly persons1    
will be necessary at the close of this  
article1 for the information of those   
who occasionally undertake the care of  
the afflicted4 ,as the digestion of sick
 persons is weak1 and very similar to   
that of children1 the diet suited to the

 latter is generally proper for the     
former1 excepting in the two great      
classes of diseases called putrid and   
intermittent fevers4 ,in case of putrid 
fever no other food should be allowed1  
during the first weeks of recovery1 than
 the mildest vegetable substances4 ,when
 recovering from agues and intermittent 
fevers1 animal jellies1 and plain animal
 food1 with as little vegetable as      
possible1 is the proper diet4 ,meat and 
meat broth1 generally speaking1 are not 
so well adapted for the re-establishment
 of health and strength1 as more simple 
diets4 ,flesh being the food most used  
by old and young at all other times1 is 
consequently that from which their      
distempers chiefly proceed1 or at least 
it nourishes those disorders which other
 causes may have contributed to         
introduce4 ,it is of a gross1 phlegmatic
 nature and oily quality1 and therefore 
harder of digestion than many other     
sorts of food1 tending to generate gross
 humours and thick blood1 which are very

 unfavourable to the recovery of health4
 ,the yolk of an egg lightly boiled or  
beaten up raw with a little wine may be 
taken1 when animal food is not          
forbidden1 and the party cannot chew or 
swallow more solid food4 ,the spoonmeats
 and drinks directed for children1 and  
simple puddings made as for them1 may   
all be used for invalids1 subject only  
to the restrictions imposed by their    
medical attendant4 ,puddings and        
panadoes made of bread are better for   
weak stomachs than those made of        
flour4--,diet drinks may be made of an  
infusion of herbs1 grains1 or seeds4    
,for this purpose the herbs should be   
gathered in their proper season1 then   
dried in the shade1 and put into close  
paper bags4 ,when wanted for use1 take  
out the proper quantity1 put it into a  
linen bag1 suspend it in the beer or    
ale1 while it is fermenting1 from two to
 six or eight hours1 and then take it   
out4 ,wormwood ought not to be infused  
so long2 three or four hours will be    

sufficient1 or it will become nauseous1 
and soon turn to putrefaction4 ,the same
 is to be understood in infusing any    
sort of well-prepared herbs1 and great  
care is required in all preparations of 
this kind that the pure properties are  
neither evaporated1 nor overpowered by  
the bad ones4 ,beer1 ale1 or any other  
liquor in which herbs are infused1 must 
be unadulterated1 or the benefit of     
these infusions will be destroyed by its
 pernicious qualities4 ,nothing is more 
prejudicial to health than adulterated  
liquors1 or liquors that are debased by 
any corrupting vegetable substance4     
,those things which in their purest     
state are of a doubtful character1 and  
never to be trusted without caution1 are
 by this means converted into decided   
poisons4--,herb ,tea of any kind should 
always be made with a moderate          
proportion of the herb4 ,when the tea is
 of a proper strength1 the herb should  
be taken out1 or it will become nauseous
 by long infusion4 ,these kinds of tea  

are best used quite fresh4--,herb       
,porridge may be made of elder buds1    
nettle tops1 clivers1 and water cresses4
 ,mix up a proper quantity of oatmeal   
and water1 and set it on the fire4 ,when
 just ready to boil1 put in the herbs1  
cut or uncut2 and when ready again to   
boil1 lade it to and fro to prevent its 
boiling4 ,continue this operation six or
 eight minutes1 then take it off the    
fire1 and let it stand awhile4 ,it may  
either be eaten with the herbs1 or      
strained1 and should not be eaten warmer
 than new milk4 ,a little butter1 salt1 
and bread1 may be added4 ,another way   
is1 to set some oatmeal and water on a  
quick fire2 and when it is scalding hot1
 put in a good quantity of spinage1 corn
 salad1 tops of pennyroyal1 and mint cut
 small4 ,let it stand on the fire till  
ready to boil1 then pour it up and down 
six or seven minutes1 and let it stand  
off the fire that the oatmeal may sink  
to the bottom4 ,strain it1 and add      
butter1 salt1 and bread4 ,when it is    

about milk-warm it will be fit to eat4  
,this is an excellent porridge1 pleasant
 to the palate and stomach1 cleansing   
the passages by opening obstructions4   
,it also breeds good blood1 thus        
enlivens the spirits1 and makes the     
whole body active and easy4--,a ,cooling
 ,drink may be made of two ounces of    
whole barley1 washed and cleansed in hot
 water1 and afterwards boiled in five   
pints of water till the barley opens4   
,add a quarter of an ounce of cream of  
tartar1 and strain off the liquor4 ,or  
bruise three ounces of the freshest     
sweet almonds1 and an ounce of gourd    
melon seeds in a marble mortar1 adding a
 pint of water1 a little at a time1 and 
then strain it through a piece of linen4
 ,bruise the remainder of the almonds   
and seeds again1 with another pint of   
water added as before2 then strain it1  
and repeat this process a third time4   
,after this1 pour all the liquor upon   
the bruised mass1 stir it well1 and     
finally strain it off4 ,half an ounce of

 sugar may safely be bruised with the   
almonds and seeds at first2 or if it be 
thought too heating1 a little           
orange-flower water may be used         
instead4--,currant ,drink4 ,put a pound 
of the best red currants1 fully ripe and
 clean picked1 into a stone bottle4 ,mix
 three spoonfuls of good new yeast with 
six pints of hot water1 and pour it upon
 the currants4 ,stop the bottle close   
till the liquor ferments1 then give it  
as much vent as is necessary1 keep it   
warm1 and let it ferment for about three
 days4 ,taste it in the mean time to try
 whether it is become pleasant2 and as  
soon as it is so1 run it through a      
strainer1 and bottle it off4 ,it will be
 ready to drink in five or six          
days4--,boniclapper is another article  
suited to the state of sickly and weakly
 persons4 ,boniclapper is milk which has
 stood till it has acquired a pleasant  
sourish taste1 and a thick slippery     
substance4 ,in very hot weather this    
will be in about twenty-four hours from 

the time of its being milked1 but longer
 in proportion as the weather is colder4
 ,if put into vessels which have been   
used for milk to be soured in1 it will  
change the sooner4 ,new milk must always
 be used for this purpose4 ,boniclapper 
is an excellent food at all times1      
particularly for those who are troubled 
with any kind of stoppages2 it          
powerfully opens the breast and         
passages1 is itself easy of digestion1  
and helps to digest all hard or sweeter 
foods4 ,it also cools and cleanses the  
whole body1 renders it brisk and lively1
 and is very efficacious in quenching   
thirst4 ,no other sort of milkmeat or   
spoonmeat is so proper and beneficial   
for consumptive persons1 or such as     
labour under great weakness and         
debility4 ,it should be eaten with bread
 only1 and it will be light and easy on 
the stomach1 even when new milk is found
 to disagree4 ,if this soured milk      
should become unpleasant at first1 a    
little custom and use will not only     

render it familiar1 but agreeable to the
 stomach and palate2 and those who have 
neither wisdom nor patience to submit to
 a transient inconvenience1 will never  
have an opportunity of knowing the      
intrinsic value of any thing4 ,to these 
may be added a variety of other articles
 adapted to a state of sickness and     
disease1 which will be found under their
 respective heads2 such as ,beef ,tea1  
,flummery1 ,jellies of various kinds1   
,lemon ,whey1 ,vinegar ,whey1 ,cream of 
,tartar ,whey1 ,mustard ,whey1 ,treacle 
,posset1 ,buttermilk1 ,onion ,porridge1 
,water ,gruel1 and ,wormwood ,ale4      
,,trees4 ,several different methods have
 been proposed of preventing the bark   
being eaten off by hares and rabbits in 
the winter season2 such as twisting     
straw-ropes round the trees2 driving in 
small flat stakes all about them2 and   
the use of strong-scented oils4 ,but    
better and neater modes have lately been
 suggested2 as with hog's lard1 and as  
much whale-oil as will work it up into a

 thin paste or paint1 with which the    
stems of the trees are to be gently     
rubbed upwards1 at the time of the fall 
of the leaf4 ,it may be done once in two
 years1 and will1 it is said1           
effectually prevent such animals from   
touching them4 ,another and still neater
 method1 is to take three pints of      
melted tallow to one pint of tar1 mixing
 them well together over a gentle fire4 
,then1 in the month of ,november1 to    
take a small brush and go over the rind 
or bark of the trees with the           
composition in a milk-warm state1 as    
thin as it can be laid on with the      
brush4 ,it is found that such a coating 
does not hinder the juices or sap from  
expanding in the smallest degree2 and   
the efficacy of the plan is proved1 in  
preventing the attacks of the animals1  
by applying the liquid composition to   
one tree and missing another1 when it   
was found that the former was left1     
while the latter was attacked4 ,its     
efficacy has been shewn by the          

experience of five years4 ,the trees    
that were gone over the first two years 
have not been touched since2 and none of
 them have been injured by the          
hares4--,the ,mossing of trees is their 
becoming much affected and covered with 
the moss-plant or mossy substance4 ,it  
is found to prevail in fruit-grounds of 
the apple kind1 and in other situations1
 when they are in low1 close1 confined  
places1 where the damp or moisture of   
the trees is not readily removed4 ,it is
 thought to be an indication of weakness
 in the growth1 or of a diseased state  
of the trees1 and to require nice       
attention in preventing or eradicating  
it4 ,the modes of removing it have      
usually been those of scraping1 rubbing1
 and washing1 but they are obviously    
calculated for trees only on a small    
scale4 ,how far the use of powdery      
matters1 such as lime1 chalk1 and       
others1 which are capable of readily    
absorbing and taking up the wetness that
 may hang about the branches1 and other 

parts of the trees1 by being well dusted
 over them1 may be beneficial1 is not   
known1 but they would seem to promise   
success by the taking away the          
nourishment and support of the moss1    
when employed at proper seasons4 ,and   
they are known to answer in destroying  
moss in some other cases1 when laid     
about the stems of the plants1 as in    
thorn-hedges1 c4 ,the mossing in all    
sorts of trees is injurious to their    
growth by depriving them of a portion of
 their nourishment1 but more            
particularly hurtful to those of the    
fruit-tree kind1 as preventing them from
 bearing full good crops of fruit by    
rendering them in a weak and unhealthy  
state4----,the following are substances 
destructive of insects infesting fruit  
shrubs and trees in gardening1 or of    
preventing their injurious ravages and  
effects on trees4 ,many different kinds 
of substances have been recommended for 
the purpose1 at different times2 but    
nothing perhaps has yet been found fully

 effectual in this intention1 in all    
cases4 ,the substances and modes        
directed below have lately been advised 
as useful in this way4 ,as preventives  
against gooseberry caterpillars1 which  
so greatly infest and injure shrubs of  
that kind1 the substances mentioned     
below have been found very simple and   
efficacious4 ,in the autumnal season1   
let a quantity of cow-urine be provided1
 and let a little be poured around the  
stem of each bush or shrub1 just as much
 as merely suffices to moisten the      
ground about them4 ,this simple         
expedient is stated to have succeeded in
 an admirable manner1 and that its      
preventive virtues have appeared to     
extend to two successive seasons or     
years4 ,the bushes which were treated in
 this manner remained free from         
caterpillars1 while those which were    
neglected1 or intentionally passed by1  
in the same compartment1 were wholly    
destroyed by the depredations of the    
insects4 ,another mode of prevention is 

proposed1 which1 it is said1 is equally 
simple and effectual2 but the good      
effects of which only extend to the     
season immediately succeeding to that of
 the application4 ,this is1 in          
situations near the sea1 to collect as  
much drift or sea-weed from the beach1  
when occasion serves1 as will be        
sufficient to cover the whole of the    
gooseberry compartment to the depth of  
four or five inches4 ,it should be laid 
on in the autumn1 and the whole covering
 remain untouched during the winter and 
early spring months2 but as the fruiting
 season advances1 be dug in4 ,this      
method1 it is said1 has answered the    
most sanguine expectations2 no          
caterpillars ever infesting the         
compartments which are treated in this  
manner4 ,another method1 which is said  
to have been found successful1 in       
preventing or destroying caterpillars on
 the above sort of fruit shrubs1 is     
this3 as the black currant and elder    
bushes1 growing quite close to those of 

the gooseberry kind1 were not attacked  
by this sort of vermin1 it was conceived
 that an infusion of their leaves might 
be serviceable1 especially when prepared
 with a little quick-lime1 in the manner
 directed below4 ,six pounds each of the
 two first sorts of leaves are to be    
boiled in twelve gallons of soft water2 
then fourteen pounds of hot lime are to 
be put into twelve gallons of water1    
and1 after being well incorporated with 
it1 they are both to be mixed well      
together4 ,with this mixture the        
infested gooseberry bushes by fruit     
trees are to be well washed or the hand 
garden-engine2 after which a little hot 
lime is to be taken and laid about the  
root of each bush or tree so washed1    
which completes the work4 ,thus the     
caterpillars will be completely         
destroyed1 without hurting the foliage  
of the bushes or trees in any way4 ,a   
dull day is to be preferred for         
performing the work of washing1 c4 ,as  
soon as all the foliage is dropped off  

from the bushes or trees1 they are to be
 again washed over with the hand-engine1
 in order to clean them of all decayed  
leaves1 and other matters2 for which    
purpose any sort of water will answer4  
,the surface of the earth1 all about the
 roots of the bushes and trees1 is then 
to be well stirred1 and a little hot    
lime again laid about them1 to destroy  
the ova or eggs of the insects4 ,this   
mode of management has never failed of  
success1 in the course of six years'    
practice4 ,it is noticed1 that the above
 quantity of prepared liquid will be    
sufficient for about two acres of ground
 in this sort of plantation1 and cost   
but little in providing4 ,the use of    
about a gallon of a mixture of equal    
proportions of lime-water1 chamber-ley1 
and soap-suds1 with as much soot as will
 give it the colour and consistence of  
dunghill drainings1 to each bush in the 
rows1 applied by means of the rose of a 
watering-pot1 immediately as the ground 
between them is dug over1 and left as   

rough as possible1 the whole being gone 
over in this way without treading or    
poaching the land1 has also been found  
highly successful by others4 ,the whole 
is then left in the above state until   
the winter frosts are fairly past1 when 
the ground between the rows and bushes  
are levelled1 and raked over in an even 
manner4 ,by this means of practice1 the 
bushes have been constantly kept        
healthy1 fruitful1 and free from the    
annoyance of insects4 ,the bushes are to
 be first pruned1 and dung used where   
necessary4 ,a solution of soft soap1    
mixed with an infusion of tobacco1 has  
likewise been applied with great use in 
destroying caterpillars1 by squirting it
 by the hand-syringe upon the bushes1   
while a little warm1 twice in the day4  
,but some think that the only safety is 
in picking them off the bushes1 as they 
first appear1 together with the lower   
leaves which are eaten into holes3 also1
 the paring1 digging over1 and clearing 
the foul ground between the bushes1 and 

treading and forcing such foul surface  
parts into the bottoms of the trenches4 
,watering cherry-trees with water       
prepared from quick-lime new burnt1 and 
common soda used in washing1 in the     
proportion of a peck of the former and  
half a pound of the latter to a hogshead
 of water1 has been found successful in 
destroying the green fly and the black  
vermin which infest such trees4 ,the    
water should stand upon the lime for    
twenty-four hours1 and be then drawn off
 by a cock placed in the cask1 ten or   
twelve inches from the bottom1 when the 
soda is to be put to it1 being careful  
not to exceed the above proportion1 as1 
from its acridity1 it would otherwise be
 liable to destroy the foliage4 ,two or 
three times watering with this liquor1  
by means of a garden engine1 will       
destroy and remove the vermin4 ,the     
application of clay-paint1 too1 has been
 found of great utility in destroying   
the different insects1 such as the      
coccus1 thrips1 and fly1 which infest   

peach1 nectarine1 and other fine fruit  
trees1 on walls1 and in hot-houses4     
,this paint is prepared by taking a     
quantity of the most tenacious brown    
clay1 and diffusing it in as much soft  
water as will bring it to the           
consistence of a thick cream or paint1  
passing it through a fine sieve or      
hair-searce1 so as that it may be       
rendered perfectly smooth1 unctuous1 and
 free from gritty particles4 ,as soon as
 the trees are pruned and nailed in1    
they are all to be carefully gone over  
with a painter's brush dipped in the    
above paint1 especially the stems and   
large branches1 as well as the young    
shoots1 which leaves a coat or layer1   
that1 when it becomes dry1 forms a hard 
crust over the whole tree1 which1 by    
closely enveloping the insects1         
completely destroys them1 without doing 
any injury to either the bark or buds4  
,and by covering the trees with mats or 
canvas in wet seasons1 it may be        
preserved on them as long as necessary4 

,where one dressing is not effectual1 it
 may be repeated2 and the second coating
 will mostly be sufficient4 ,where peach
 and nectarine trees are managed with   
this paint1 they are very rarely either 
hide-bound or attacked by insects4 ,this
 sort of paint is also useful in        
removing the mildew1 with which these   
kinds of trees are often affected2 as   
well as1 with the use of the            
dew-syringe1 in promoting the equal     
breaking of the eyes of vines1 trained  
on the rafters of pine stoves4 ,watering
 the peach tree borders with the urine  
of cattle1 in the beginning of winter1  
and again in the early spring1 has      
likewise been thought beneficial in     
destroying the insects which produce the
 above disease4 ,careful and proper     
cleaning and washing these trees1 walls1
 and other places in contact with them1 
has1 too1 been found of great utility in
 preventing insects from accumulating on
 them4   ,,trifle4 ,to make an excellent
 trifle1 lay macaroons and ratifia drops

 over the bottom of a dish1 and pour in 
as much raisin wine as they will imbibe4
 ,then pour on them a cold rich custard1
 made with plenty of eggs1 and some rice
 flour4 ,it must stand two or three     
inches thick3 on that put a layer of    
raspberry jam1 and cover the whole with 
a very high whip made the day before1 of
 rich cream1 the whites of two          
well-beaten eggs1 sugar1 lemon peel1 and
 raisin wine1 well beat with a whisk1   
kept only to whip syllabubs and creams4 
,if made the day before it is used1 the 
trifle has quite a different taste1 and 
is solid and far better4   ,,tripe4     
,after being well washed and cleaned1   
tripe should be stewed with milk and    
onion till quite tender4 ,serve it in a 
tureen1 with melted butter for sauce4   
,or fry it in small pieces1 dipped in   
batter4 ,or cut the thin part into bits1
 and stew them in gravy4 ,thicken the   
stew with butter and flour1 and add a   
little ketchup4 ,tripe may also be      
fricasseed with white sauce4            

,,troughs4 ,water troughs of various    
kinds1 which require to be rendered     
impervious to the wet1 may be lined with
 a strong cement of gypsum and          
quicklime1 mixed up with water4 ,four   
fifths of pulverised coal or charcoal1  
and one fifth of quicklime1 well mixed  
together1 and infused in boiling pitch  
or tar1 will also form a useful cement  
for this purpose4 ,it requires to be of 
the consistence of thin mortar1 and     
applied hot with a trowel4   ,,trout4   
,open them along the belly1 wash them   
clean1 dry them in a cloth1 and season  
them with pepper and salt4 ,set the     
gridiron over the fire1 and when it is  
hot rub the bars with a piece of fresh  
suet4 ,lay on the fish1 and broil them  
gently over a very clear fire1 at such a
 distance as not to burn them4 ,when    
they are done on one side1 turn them    
carefully on the other1 and serve them  
up the moment they are ready4 ,this is  
one of the best methods of dressing this
 delicate fish2 but they are sometimes  

broiled whole1 in order to preserve the 
juices of the fish1 when they are fresh 
caught4 ,another way is1 after they are 
washed clean and well dried in a napkin1
 to bind them about with packthread1 and
 sprinkle them with melted butter and   
salt2 then to broil them over a gentle  
fire1 and keep them turning4 ,make a    
sauce of butter rolled in flour1 with an
 anchovy1 some pepper1 nutmeg1 and      
capers4 ,add a very little vinegar and  
water1 and shake it together over a     
moderate fire1 till it is of a proper   
thickness4 ,put the trout into a dish1  
and pour this sauce over them4 ,trout of
 a middle size are best for broiling4   
,the gurnet or piper is very nice       
broiled in the same manner1 and served  
with the same kind of sauce4 ,mullets   
also admit of the same treatment4 ,trout
 are very commonly stewed1 as well as   
broiled2 and in this case they should be
 put into a stewpan with equal          
quantities of ,champaigne1 ,rhenish1 or 
,sherry wine4 ,season the stew with     

pepper and salt1 an onion1 a few cloves1
 and a small bunch of parsley and thyme4
 ,put into it a crust of ,french bread1 
and set it on a quick fire4 ,when the   
fish is done1 take out the bread1 bruise
 it1 and then thicken the sauce4 ,add a 
little flour and butter1 and let it boil
 up4 ,lay the trout on a dish1 and pour 
the thickened sauce over it4 ,serve it  
with sliced lemon1 and fried bread4     
,this is called ,trout  la ,genevoise4  
,a plainer way is to dry the fish1 after
 it has been washed and cleaned1 and lay
 it on a board before the fire1 dusted  
with flour4 ,then fry it of a fine      
colour with fresh dripping2 serve it    
with crimp parsley and plain butter4    
,,trout ,,pie4 ,scale and wash the fish1
 lard them with pieces of silver eel1   
rolled up in spice and sweet herbs1 with
 bay leaves finely powdered4 ,slice the 
bottoms of artichokes1 lay them on or   
between the fish1 with mushrooms1       
oysters1 capers1 and sliced lemon or    
,seville orange4 ,use a dish or raised  

crust1 close the pie1 and bake it       
gently4--,another way4 ,clean and scale 
your trouts1 and cut off the heads and  
fins2 boil an eel for forcemeat2 when   
you have cut off the meat of the eel1   
put the bones and the heads of the trout
 into the water it was boiled in1 with  
an onion1 mace1 whole pepper1 a little  
salt1 and a faggot of sweet herbs2 let  
it boil down till there is but enough   
for the pie4 ,chop the meat of the eel  
very fine1 add grated bread1 an anchovy 
chopped small1 sweet herbs1 and a gill  
of oysters blanched and bearded1 the    
yolks of two hard eggs chopped very     
fine1 and as much melted butter as will 
make it into a stiff forcemeat2 season  
the trout with mace1 pepper and salt2   
fill the belly with the forcemeat1 and  
make the remainder into balls2 sheet    
your dish with a good paste1 lay some   
butter on that1 then the trout and      
forcemeat2 strain off the fish broth1   
and scum it very clean1 and add a little
 white wine1 and a piece of butter      

rolled in flour2 when it is all melted1 
pour it into the pie1 and lid it over2  
bake it in a gentle oven1 and let it be 
thoroughly done4   ,,truffles4 ,the     
largest are the most esteemed2 those    
which are brought from ,perigord are the
 best4 ,they are usually eaten dressed  
in wine1 and broth seasoned with salt1  
pepper1 a bunch of sweet herbs1 some    
roots and onions4 ,before being dressed 
they must be soaked in warm water1 and  
well rubbed with a brush1 that no earth 
may adhere to them4 ,when dressed1 serve
 them in a plate as an entremet4 ,the   
truffle is also very excellent in all   
sorts of ragouts1 either chopped or out 
into slices1 after they are peeled4 ,it 
is one of the best seasonings that can  
be used in a kitchen4 ,truffles are also
 used dried1 but their flavour is then  
much diminished4   ,,truffles ,,ragout4 
,peel the truffles1 cut them in slices1 
wash and drain them well4 ,put them into
 a saucepan with a little gravy1 and    
stew them gently over a slow fire4 ,when

 they are almost done enough1 thicken   
them with a little butter and flour4    
,stewed in a little water1 and thickened
 with cream and yolk of egg1 they make a
 nice white ragout4 ,truffles1          
mushrooms1 and morels are all of them   
very indigestible4   ,,tunbridge        
,,cakes4 ,rub six ounces of butter quite
 fine into a pound of flour2 then mix   
six ounces of sugar1 beat and strain two
 eggs1 and make the whole into a paste4 
,roll it very thin1 and cut it with the 
top of a glass4 ,prick the cakes with a 
fork1 and cover them with carraways2 or 
wash them with the white of an egg1 and 
dust a little white sugar over4         
,,turbot4 ,this excellent fish is in    
season the greatest part of the summer4 
,when fresh and good1 it is at once firm
 and tender1 and abounds with rich      
gelatinous nutriment4 ,being drawn and  
washed clean1 it may be lightly rubbed  
with salt1 and put in a cold place1 and 
it will keep two or three days4 ,an hour
 or two before dressing it1 let it soak 

in spring water with some salt in it4   
,to prevent the fish from swelling and  
cracking on the breast1 score the skin  
across the thickest part of the back4   
,put a large handful of salt into a fish
 kettle with cold water1 lay the turbot 
on a fish strainer and put it in4 ,when 
it is beginning to boil1 skim it well2  
then set the kettle on the side of the  
fire to boil as gently as possible for  
about fifteen or twenty minutes2 if it  
boil fast1 the fish will break to       
pieces4 ,rub a little of the inside     
coral spawn of the lobster through a    
hair sieve1 without butter2 and when the
 turbot is dished1 sprinkle the spawn   
over it4 ,garnish the dish with sprigs  
of curled parsley1 sliced lemon1 and    
finely scraped horseradish4 ,send up    
plenty of lobster sauce4 ,the thickest  
part of the fish is generally preferred4
 ,the spine bone should be cut across to
 make it easier for carving4   ,,turbot 
,,pie4 ,take a middling turbot1 clean it
 very well1 cut off the head1 tail1 and 

fins4 ,make a forcemeat thus2 take a    
large eel1 boil it tender1 then take off
 the flesh2 put the bones of the turbot 
and eel into the water the eel was      
boiled in1 with a faggot of herbs1 whole
 pepper1 an onion1 and an anchovy2 let  
this boil till it becomes a strong      
broth4 ,in the mean time1 cut the eel   
very fine2 add the same quantity of     
grated bread1 a little lemon-peel1 an   
anchovy1 parsley1 and the yolks of two  
or three hard eggs1 and half a pint of  
oysters blanched and bearded2 chop all  
these as fine as possible2 mix all      
together with a quarter of a pound of   
melted butter2 and with this forcemeat  
lay a rim in the inside of the dish2 put
 in the turbot1 and fill up the         
vacancies with forcemeat2 strain off the
 broth1 scum it very clean1 and add a   
lump of butter rolled in flour1 and a   
glass of white wine2 pour this over the 
fish4 ,make a good puff paste1 cover the
 pie with it1 and let it be thoroughly  
baked4 ,when it comes from the oven1    

warm the remainder of the liquor2 pour  
it in1 and send it to table4            
,,turkeys4 ,when young they are very    
tender1 and require great attention4 ,as
 soon as hatched1 put three peppercorns 
down their throat4 ,they must be        
carefully watched1 or they will soon    
perish4 ,the hen turkey is so careless1 
that she will stalk about with one      
chicken1 and leave the remainder1 or    
even tread upon and kill them4 ,turkeys 
are violent eaters1 and must therefore  
be left to take charge of themselves in 
general1 except one good feed a day4    
,the hen sets twenty-five or thirty     
days1 and the young ones must be kept   
warm1 as the least cold or damp kills   
them4 ,they must be fed often1 and at a 
distance from the hen1 or she will pick 
every thing from them4 ,they should have
 curds1 green cheese parings cut small1 
and bread and milk with chopped wormwood
 in it4 ,their drink milk and water1 but
 must not be left to turn sour4 ,all    
young fowls are a prey for vermin1      

therefore they should be kept in a safe 
place where none can come4 ,weasels1    
stoats1 and ferrets will creep in at a  
very small crevice4 ,the hen should be  
under a coop1 in a warm place exposed to
 the sun1 for the first three or four   
weeks2 and the young ones should not be 
suffered to wander about in the dew1 at 
morning or evening4 ,twelve eggs are    
enough to put under a turkey2 and when  
she is about to lay1 lock her up till   
she has laid every morning4 ,they       
usually begin to lay in ,march1 and set 
in ,april4 ,feed them near the          
hen-house1 and give them a little meat  
in the evening1 to accustom them to     
roosting there4 ,fatten them with sodden
 oats or barley for the first fortnight2
 and the last fortnight give them as    
above1 and rice swelled with warm milk  
over the fire twice a day4 ,the flesh   
will be beautifully white and fine      
flavoured4 ,the common way in ,norfolk  
is to cram them1 but they are so        
ravenous that it seems unnecessary1 if  

they are not suffered to wander far from
 home1 which keeps them lean and        
poor4--,when fat turkeys are to be      
purchased in the market1 in order to    
judge of their quality it is necessary  
to observe1 that the cock bird when     
young has a smooth black leg1 and a     
short spur4 ,if fresh and sweet1 the    
eyes are full and bright1 and the feet  
moist and supple4 ,if stale1 the eyes   
will be sunk1 and the feet stiff and    
dry4 ,the hen turkey is known by the    
same rules2 but if old1 the legs will be
 red and rough4   ,,turkey ,,patties4   
,mince some of the white part1 and      
season it with grated lemon1 nutmeg1    
salt1 a dust of white pepper1 a spoonful
 of cream1 and a very small piece of    
butter warmed4 ,fill the patties1 and   
bake them4   ,,turkey ,,pie4 ,break the 
bones1 and beat the turkey flat on the  
breast4 ,lard it with bacon1 lay it into
 a raised crust with some slices of     
bacon under it1 and well seasoned with  
salt1 pepper1 nutmeg1 whole cloves1 and 

bay leaves4 ,lay a slice of bacon over  
it1 cover it with a crust1 and bake it4 
,when baked1 put a clove of garlic or   
shalot into the whole in the middle of  
the crust1 and let it stand till cold4  
,the turkey may be boned if preferred4  
,duck or goose pie may be made in the   
same manner4   ,,turkey ,,sauce4 ,open  
some oysters into a bason1 and pour the 
liquor into a saucepan as soon as it is 
settled4 ,add a little white gravy1 and 
a tea-spoonful of lemon pickle4 ,thicken
 it with flour and butter1 boil it a few
 minutes1 add a spoonful of cream1 and  
then the oysters4 ,shake them over the  
fire1 but do not let them boil4 ,or boil
 some slices or fine bread with a little
 salt1 an onion1 and a few peppercorns4 
,beat it well1 put in a bit of butter1  
and a spoonful of cream4 ,this sauce    
eats well with roast turkey or veal4    
,,turkish ,,yogurt4 ,let a small        
quantity of milk stand till it be sour1 
then put a sufficient quantity of it to 
new milk1 to turn it to a soft curd4    

,this may be eaten with sugar only1 or  
both this and the fresh cheese are good 
eaten with strawberries and raspberries1
 as cream1 or with sweetmeats of any    
kind4   ,,turnips4 ,to dress this       
valuable root1 pare off all the outside 
coat1 cut them in two1 and boil them    
with beef1 mutton1 or lamb4 ,when they  
become tender take them up1 press away  
the liquor1 and mash them with butter   
and salt1 or send them to table whole1  
with melted butter in a boat4 ,young    
turnips look and eat well with a little 
of the top left on them4 ,to preserve   
turnips for the winter1 cut off the tops
 and tails1 and leave the roots a few   
days to dry4 ,they should then be       
stacked up with layers of straw between1
 so as to keep them from the rain and   
frost1 and let the stack be pointed at  
the top4   ,,turnips ,,mashed4 ,pare and
 boil them quite tender1 squeeze them as
 dry as possible between two trenchers1 
put them into a stewpan1 and mash them  
with a wooden spoon4 ,then rub them     

through a cullender1 add a little bit of
 butter1 keep stirring them till the    
butter is melted and well mixed with    
them1 and they are ready for the table4 
,,turnip ,,butter4 ,in the fall of the  
year1 butter is apt to acquire a strong 
and disagreeable flavour1 from the      
cattle feeding on turnips1 cabbages1    
leaves of trees1 and other vegetable    
substances4 ,to correct the offensive   
taste which this produces1 boil two     
ounces of saltpetre in a quart of water1
 and put two or more spoonfuls of it    
into a pail before milking1 according to
 the quantity of milk4 ,if this be done 
constantly1 the evil will be effectually
 cured3 if not1 it will be owing to the 
neglect of the dairy maid4   ,,turnip   
,,fly4 ,to prevent the black fly from   
injuring the turnip crop1 mix an ounce  
of sulphur daily with three pounds of   
turnip seed for three days successively1
 and keep it closely covered in an      
earthen pan4 ,stir it well each time1   
that the seed may be duly impregnated   

with the sulphur4 ,sow it as usual on an
 acre of ground1 and the fly will not   
attack it till after the third or fourth
 leaf be formed1 when the plant will be 
entirely out of danger4 ,if garden      
vegetables be attacked by the fly1 water
 them freely with a decoction of elder  
leaves4   ,,turnip ,,pie4 ,season some  
mutton chops with salt and pepper1      
reserving the ends of the neck bones to 
lay over the turnips1 which must be cut 
into small dice1 and put on the steaks4 
,add two or three spoonfuls of milk1    
also a sliced onion if approved1 and    
cover with a crust4   ,,turnip ,,sauce4 
,pare half a dozen turnips1 boil them in
 a little water1 keep them shaking till 
they are done1 and the liquor quite     
exhausted1 and then rub them through a  
tammis4 ,take a little white gravy and  
cut more turnips1 as if intended for    
harrico4 ,shake them as before1 and add 
a little more white gravy4   ,,turnip   
,,soup4 ,take from a knuckle of veal all
 the meat that can be made into cutlets1

 and stew the remainder in five pints of
 water1 with an onion1 a bundle of      
herbs1 and a blade of mace4 ,cover it   
close1 and let it do on a slow fire1    
four or five hours at least4 ,strain it1
 and set it by till the next day4 ,then 
take the fat and sediment from it1 and  
simmer it with turnips cut into small   
dice till tender1 seasoning it with salt
 and pepper4 ,before serving1 rub down  
half a spoonful of flour with half a    
pint of good cream1 and a piece of      
butter the size of a walnut4 ,let a     
small roll simmer in the soup till fully
 moistened1 and serve this with it4 ,the
 soup should be as thick as middling    
cream4   ,,turnip ,,tops4 ,these are the
 shoots which come out in the spring    
from the old turnip roots1 and are to be
 dressed in the same way as cabbage     
sprouts4 ,they make very nice sweet     
greens1 and are esteemed great purifiers
 of the blood and juices4   ,,turnpikes4
 ,mix together a quarter of a pound each
 of flour1 butter1 currants1 and lump   

sugar powdered4 ,beat up four eggs with 
two of the whites1 make the whole into a
 stiff paste1 with the addition of a    
little lemon peel4 ,roll the paste out  
thin1 and cut it into shapes with a wine
 glass4 ,the addition of a few carraway 
seeds will be an improvement4           
,,turtle4 ,the morning that you intend  
to dress the turtle1 fill a boiler or   
kettle with a quantity of water         
sufficient to scald the callapach and   
callapee1 the fins1 c4 and about nine   
o'clock hang up your turtle by the hind 
fins1 cut off its head1 and save the    
blood2 then with a sharp pointed knife  
separate the callapach from the callapee
 7or the back from the belly part7 down 
to the shoulders1 so as to come at the  
entrails1 which take out1 and clean     
them1 as you would those of any other   
animal1 and throw them into a tub of    
clean water1 taking great care not to   
break the gall1 but cut it off the      
liver1 and throw it away4 ,then separate
 each distinctly1 and take the guts into

 another vessel1 open them with a small 
penknife1 from end to end1 wash them    
clean1 and draw them through a woollen  
cloth in warm water1 to clear away the  
slime1 and then put them into clean cold
 water till they are used1 with the     
other part of the entrails1 which must  
all be cut up small to be mixed in the  
baking dishes with the meat4 ,this done1
 separate the back and belly pieces     
entirely1 cutting away the four fins by 
the upper joint1 which scald1 peel off  
the loose skin1 and cut them into small 
pieces1 laying them by themselves1      
either in another vessel1 or on the     
table1 ready to be seasoned4 ,then cut  
off the meat from the belly part1 and   
clean the back from the lungs1 kidneys1 
c4 and that meat cut into pieces as     
small as a walnut1 laying it likewise by
 itself4 ,after this you are to scald   
the back and belly pieces1 pulling off  
the shell from the back and the yellow  
skin from the belly2 when all will be   
white and clean1 and with the kitchen   

cleaver cut those up likewise into      
pieces about the bigness or breadth of a
 card4 ,put those pieces into clean cold
 water1 wash them out1 and place them in
 a heap on the table1 so that each part 
may lie by itself4 ,the meat1 being thus
 prepared and laid separately for       
seasoning1 mix two third parts of salt1 
or rather more1 and one third part of   
,cayenne pepper1 black pepper1 and a    
spoonful of nutmeg and mace pounded     
fine1 and mixed together2 the quantity  
to be proportioned to the size of the   
turtle1 so that in each dish there may  
be about three spoonfuls of seasoning to
 every twelve pounds of meat4 ,your meat
 being thus seasoned1 get some sweet    
herbs1 such as thyme1 savoury1 c4 let   
them be dried and rubbed fine1 and      
having provided some deep dishes to bake
 it in1 7which should be of the common  
brown ware7 put in the coarsest parts of
 the meat at the bottom1 with about a   
quarter of a pound of butter in each    
dish1 and then some of each of the      

several parcels of meat1 so that the    
dishes may be all alike1 and have equal 
portions of the different parts of the  
turtle2 and between each laying of the  
meat1 strew a little of this mixture of 
sweet herbs4 ,fill your dishes within an
 inch and an half1 or two inches of the 
top2 boil the blood of the turtle1 and  
put into it2 then lay on forcemeat balls
 made of veal1 or fowl1 highly seasoned 
with the same seasoning as the turtle2  
put into each dish a gill of good       
,madeira wine1 and as much water as it  
will conveniently hold2 then break over 
it five or six eggs1 to keep the meat   
from scorching at the top1 and over that
 shake a small handful of shred parsley1
 to make it look green2 which done1 put 
your dishes into an oven made hot enough
 to bake bread1 and in an hour and half1
 or two hours1 7according to the size of
 the dishes7 it will be sufficiently    
done4 ,send it to the table in the      
dishes in which it is baked1 in order to
 keep it warm while it is eating4       

,,turtle ,,fins4 ,put into a stewpan    
five large spoonfuls of brown sauce1    
with a bottle of port wine1 and a quart 
of mushrooms4 ,when the sauce boils1 put
 in four fins2 and after taking away all
 the small bones that are seen breaking 
through the skin1 add a few sprigs of   
parsley1 a bit of thyme1 one bay leaf1  
and four cloves1 and let it simmer one  
hour4 ,ten minutes before it is done1   
put in five dozen of button onions ready
 peeled1 and see that it is properly    
salted4   ,,turtle ,,soup4 ,the best    
sized turtle is one from sixty to eighty
 pounds weight1 which will make six or  
eight tureens of fine soup4 ,kill the   
turtle the evening before2 tie a cord to
 the hind fins1 and hang it up with the 
head downwards4 ,tie the fore fins by   
way of pinioning them1 otherwise it     
would beat itself1 and be troublesome to
 the executioner4 ,hold the head in the 
left hand1 and with a sharp knife cut   
off the neck as near the head as        
possible4 ,lay the turtle on a block on 

the back shell1 slip the knife between  
the breast and the edge of the back     
shell2 and when the knife has been      
round1 and the breast is detached from  
the back1 pass the fingers underneath1  
and detach the breast from the fins1    
always keeping the edge of the knife on 
the side of the breast2 otherwise if the
 gall be broken1 the turtle will be     
spoiled4 ,cut the breast into four      
pieces1 remove the entrails1 beginning  
by the liver1 and cut away the gall1 to 
be out of danger at once4 ,when the     
turtle is emptied1 throw the heart1     
liver1 kidneys1 and lights1 into a large
 tub of water4 ,cut away the fins to the
 root1 as near to the back shell as     
possible2 then cut the fins in the      
second joint1 that the white meat may be
 separated from the green4 ,scrape the  
fat from the back shell by skimming it1 
and put it aside4 ,cut the back shell   
into four pieces4 ,set a large turbot   
pan on the fire1 and when it boils dip a
 fin into it for a minute1 then take it 

out and peel it very clean4 ,when that  
is done1 take another1 and so on till   
all are done2 then the head1 next the   
shell and breast1 piece by piece4 ,be   
careful to have the peel and shell      
entirely cleaned off1 then put in the   
same pan some clean water1 with the     
breast and back1 the four fins1 and the 
head4 ,let it boil till the bones will  
leave the meat1 adding a large bundle of
 turtle herbs1 four bay leaves1 and some
 thyme4 ,if two dishes are to be made of
 the fins1 they must be removed when    
they have boiled one hour4 ,put into a  
small stewpan the liver1 lights1 heart1 
and kidneys1 and the fat that was laid  
aside4 ,take some of the liquor that the
 other part was boiled in1 cover the    
stewpan close1 and let it boil gently   
for three hours4 ,clean the bones1      
breast1 and back from the green fat1 and
 cut it into pieces an inch long1 and   
half an inch wide1 but suffer none of it
 to be wasted4 ,put all these pieces on 
a dish1 and set it by till the broth is 

ready4 ,to prepare the broth1 put on a  
large stockpot1 and line the bottom of  
it with a pound and a half of lean ham1 
cut into slices4 ,cut into pieces a     
large leg of veal1 except a pound of the
 fillet to be reserved for forcemeat2   
put the rest upon the ham1 with all the 
white meat of the turtle1 and a couple  
of old fowls4 ,put it on a smart fire1  
with two ladlefuls of rich broth1 and   
reduce it to a glaze4 ,when it begins to
 stick to the bottom1 pour the liquor in
 which the turtle was boiled into the   
pot where the other part of the turtle  
has been boiled4 ,add to it a little    
more sweet herbs1 twenty-four grains of 
allspice1 six blades of mace1 two large 
onions1 four carrots1 half an ounce of  
whole pepper1 and some salt4 ,let it    
simmer for four hours1 and then strain  
the broth through a cloth sieve4 ,put   
into it the green part of the turtle    
that has been cut in pieces and nicely  
cleaned1 with two bottles of ,madeira4  
,when it has boiled a few minutes with  

the turtle1 add the broth to it4 ,melt  
half a pound of butter in a stewpan1 add
 four large spoonfuls of flour1 stir it 
on the fire till of a fine brown colour1
 and pour some of the broth to it4 ,mix 
it well1 and strain it through a hair   
sieve into the soup4 ,cut the liver1    
lights1 heart1 kidneys1 and fat into    
small square pieces1 and put them into  
the soup with half a tea-spoonful of    
cayenne1 two of curry powder1 and four  
table-spoonfuls of the essence of       
anchovies4 ,let it boil an hour and a   
half1 carefully skimming off the fat4   
,pound the reserved veal in a marble    
mortar for the forcemeat1 and rub it    
through a hair sieve1 with as much of   
the udder as there is of meat from the  
leg of veal4 ,put some bread crumbs into
 a stewpan with milk enough to moisten  
it1 adding a little chopped parsley and 
shalot4 ,dry it on the fire1 rub it     
through a wire sieve1 and when cold mix 
it all together1 that every part may be 
equally blended4 ,boil six eggs hard1   

take the yolks and pound them with the  
other ingredients2 season it with salt1 
cayenne1 and a little curry powder4 ,add
 three raw eggs1 mix all well together1 
and make the forcemeat into small balls 
the size of a pigeon's egg4 ,ten minutes
 before the soup is ready put in the    
forcemeat balls1 and continue to skim   
the soup till it is taken off the fire4 
,if the turtle weighs eighty pounds1 it 
will require nearly three bottles of    
,madeira for the soup4 ,when the turtle 
is dished1 squeeze two lemons into each 
tureen4 ,it is also very good with eggs 
boiled hard1 and a dozen of the yolks   
put in each tureen4 ,this is a highly   
fashionable soup1 and such as is made in
 the royal kitchen2 but it is difficult 
of digestion1 and fit only for those who
 'live to eat4' ,foreigners in general  
are extremely fond of it2 and at the    
,spanish dinner in #ahjh1 eight hundred 
guests attended1 and two thousand five  
hundred pounds weight of turtle were    
consumed4   ,,tusk4 ,lay the tusk in    

water the first thing in the morning2   
after it has lain three or four hours1  
scale and clean it very well2 then shift
 the water1 and let it lie till you want
 to dress it4 ,if it is large1 cut it   
down the back1 and then across2 if      
small1 only down the back2 put it into  
cold water1 and let it boil gently for  
about twenty minutes4 ,send it to table 
in a napkin1 with egg sauce1 butter and 
mustard1 and parsnips cut in slices1 in 
a plate4   ,,twopenny4 ,the malt        
beverage thus denominated1 is not formed
 to keep1 and therefore not likely to be
 brewed by any persons for their own    
consumption4 ,the following proportions 
for one barrel1 are inserted merely to  
add to general information in the art of
 brewing4                               
s4 d4           ,malt1 a bushel and a   
half   #j   #i    #j           ,hops1   
one pound             #j   #a    #f     
,liquorice root1 a pound and            
a half                    #j   #a    #f 
,capsicum1 a quarter of an              

ounce                     #j   #j    #a 
,spanish liquorice1 #b ounces #j   #j   
#b           ,treacle1 five pounds      
#j   #a    #h                           
----------                              
#j  #ac   #aa                           
----------                              
s4 d4           ,one barrel of twopenny1
             paid for at the            
publican's1 #abh quarts1             at 
#d;d4 per quart         #b   #b   #h    
,brewed at home1 coals                  
included                   #j  #ae   #j 
----------                              
,clear gain1 #a    #g   #h              
----------  ,it is sufficient to observe
 respecting this liquor1 that it        
requires no storing1 being frequently   
brewed one week1 and consumed the next4 
,the quantity of capsicum in one barrel 
of twopenny1 is as much as is commonly  
contained in two barrels of porter3 this
 readily accounts for the preference    
given to it by the working classes1 in  
cold winter mornings4 ,twopenny works   

remarkably quick1 and must be carefully 
attended to1 in the barrels4     ,v4    
,,vaccine ,,inoculation4 ,one of the    
most important discoveries in the       
history of animal nature is that of the 
,cow ,pox1 which was publicly announced 
by ,dr4 ,jenner in the year #agih1      
though it had for ages been known by    
some of the dairymen in the west of     
,england4 ,this malady appears on the   
nipples of cows in the form of irregular
 pustules1 and it is now ascertained    
that persons inoculated with the matter 
taken from them are thereby rendered    
incapable of the small pox infection4   
,innumerable experiments have been made 
in different countries1 in ,asia and    
,america1 with nearly the same success2 
and by a series of facts duly           
authenticated1 in many thousands of     
instances1 it is fully proved that the  
vaccine inoculation is a milder and     
safer disease than the inoculated small 
pox2 and while the one has saved its    
tens of thousands1 the other is going on

 to save its millions4 ,with a view of  
extending the beneficial effects of the 
new inoculation to the poor1 a new      
dispensary1 called the ,vaccine         
,institution1 has been established in   
,london1 where the operation is         
performed gratis1 and the vaccine matter
 may be had by those who wish to promote
 this superior method of inoculation4   
,the practice itself is very simple4    
,nothing more is necessary than making a
 small puncture in the skin of the arm1 
and applying the matter4 ,but as it is  
of great consequence that the matter be 
good1 and not too old1 it is recommended
 to apply for the assistance of those   
who make it a part of their business1 as
 the expense is very trifling4          
,,varnish ,,for ,,boots4 ,to render     
boots and shoes impervious to the wet1  
take a pint of linseed oil1 half a pound
 of mutton suet1 six or eight ounces of 
bees' wax1 and a small piece of rosin4  
,boil all together in a pipkin1 and let 
it cool to milk warm4 ,then with a hair 

brush lay it on new boots or shoes2 but 
it is better still to lay it on the     
leather before the articles are made4   
,the shoes or boots should also be      
brushed over with it1 after they come   
from the maker4 ,if old boots or shoes  
are to be varnished1 the mixture is to  
be laid on when the leather is perfectly
 dry4   ,,varnish ,,for ,,brass4 ,put   
into a pint of alcohol1 an ounce of     
turmeric powder1 two drams of arnatto1  
and two drams of saffron4 ,agitate the  
mixture during seven days1 and filter it
 into a clean bottle4 ,now add three    
ounces of clean seed-lac1 and agitate   
the bottle every day for fourteen days4 
,when the lacquer is used1 the pieces of
 brass if large are to be first warmed1 
so as to heat the hand1 and the varnish 
is to be applied with a brush4 ,smaller 
pieces may be dipped in the varnish1 and
 then drained by holding them for a     
minute over the bottle4 ,this varnish1  
when applied to rails for desks1 has a  
most beautiful appearance1 like that of 

burnished gold4   ,,varnish ,,for       
,,drawings4 ,mix together two ounces of 
spirits of turpentine1 and one ounce of 
,canada balsam4 ,the print is first to  
be sized with a solution of isinglass   
water1 and dried2 the varnish is then to
 be applied with a camel-hair brush4    
,but for oil paintings1 a different     
composition is prepared4 ,a small piece 
of white sugar candy is dissolved and   
mixed with a spoonful of brandy2 the    
whites of eggs are then beaten to a     
froth1 and the clear part is poured off 
and incorporated with the mixture4 ,the 
paintings are then brushed over with the
 varnish1 which is easily washed off    
when they are required to be cleaned    
again1 and on this account it will be   
far superior to any other kind of       
varnish for this purpose4   ,,varnish   
,,for ,,fans4 ,to make a varnish for    
fans and cases1 dissolve two ounces of  
gum-mastic1 eight ounces of             
gum-sandaric1 in a quart of alcohol1 and
 then add four ounces of ,venice        

turpentine4   ,,varnish ,,for ,,figures4
 ,fuse in a crucible half an ounce of   
tin1 with the same quantity of bismuth4 
,when melted1 add half an ounce of      
mercury2 and when perfectly combined1   
take the mixture from the fire and cool 
it4 ,this substance1 mixed with the     
white of an egg1 forms a very beautiful 
varnish for plaster figures4   ,,varnish
 ,,for ,,furniture4 ,this is made of    
white wax melted in the oil of          
petrolium4 ,a light coat of this mixture
 is laid on the wood with a badger's    
brush1 while a little warm1 and the oil 
will speedily evaporate4 ,a coat of wax 
will be left behind1 which should       
afterwards be polished with a woollen   
cloth4   ,,varnish ,,for ,,hats4 ,the   
shell of the hat having been prepared1  
dyed1 and formed in the usual manner1 is
 to be stiffened1 when perfectly dry1   
with the following composition1 worked  
upon the inner surface4 ,one pound of   
gum kino1 eight ounces of gum elemi1    
three pounds of gum olibanum1 three     

pounds of gum copal1 two pounds of gum  
juniper1 one pound of gum ladanum1 one  
pound of gum mastic1 ten pounds of shell
 lac1 and eight ounces of frankincense4 
,these are pounded small and mixed      
together2 three gallons of alcohol are  
then placed in an earthen vessel to     
receive the pounded gums1 and the vessel
 is then to be frequently agitated4     
,when the gums are sufficiently         
dissolved by this process1 a pint of    
liquid ammonia is added to the mixture1 
with an ounce of oil of lavender1 and a 
pound of gum myrrh and gum opoponax1    
dissolved in three pints of spirit of   
wine4 ,the whole of the ingredients     
being perfectly incorporated and free   
from lumps1 constitute the patent       
water-proof mixture with which the shell
 of the hat is stiffened4 ,when the     
shell has been dyed1 shaped1 and        
rendered perfectly dry1 its inner       
surface and the under side of the brim  
are varnished with this composition by  
means of a brush4 ,the hat is then      

placed in a warm drying-room until it   
becomes hard4 ,this process is repeated 
several times1 taking care that the     
varnish does not penetrate through the  
shell1 so as to appear on the outside4  
,to allow the perspiration of the head  
to evaporate1 small holes are to be     
pierced through the crown of the hat    
from the inside outward2 and the nap of 
silk1 beaver1 or other fur1 is to be    
laid on by the finisher in the usual    
way4 ,that on the under side of the     
brim1 which has been prepared as above1 
is to be attached with copal varnish4   
,,varnish ,,for ,,paintings4 ,mix six   
ounces of pure mastic gum with the same 
quantity of pounded glass1 and introduce
 the compound into a bottle containing a
 pint of oil of turpentine4 ,now add    
half an ounce of camphor bruised in a   
mortar4 ,when the mastic is dissolved1  
put in an ounce of ,venice turpentine1  
and agitate the whole till the          
turpentine is perfectly dissolved4 ,when
 the varnish is to be applied to oil    

paintings1 it must be gently poured from
 the glass sediment1 or filtered through
 a muslin4   ,,varnish ,,for ,,paling4  
,a varnish for any kind of coarse wood  
work is made of tar ground up with      
,spanish brown1 to the consistence of   
common paint1 and then spread on the    
wood with a large brush as soon as made1
 to prevent its growing too stiff and   
hard4 ,the colour may be changed by     
mixing a little white lead1 whiting1 or 
ivory black1 with the ,spanish brown4   
,for pales and weather boards this      
varnish is superior to paint1 and much  
cheaper than what is commonly used for  
that purpose4 ,it is an excellent       
preventive against wet and weather1 and 
if laid on smooth wood it will have a   
good gloss4   ,,varnish ,,for ,,silks4  
,to one quart of cold-drawn linseed oil1
 add half an ounce of litharge4 ,boil   
them for half an hour1 and then add half
 an ounce of copal varnish4 ,while the  
ingredients are heating in a copper     
vessel1 put in one ounce of rosin1 and a

 few drops of neatsfoot oil1 stirring   
the whole together with a knife4 ,when  
cool1 it is ready for use4 ,this varnish
 will set1 or keep its place on the silk
 in four hours1 the silk may then be    
turned and varnished on the other side4 
,,varnish ,,for ,,straw ,,hats4 ,for    
straw or chip hats1 put half an ounce of
 black sealing-wax powdered into two    
ounces of spirits of wine or turpentine1
 and place it near the fire till the wax
 is dissolved4 ,if the hat has lost its 
colour or turned brown1 it may first be 
brushed over with writing ink1 and well 
dried4 ,the varnish is then to be laid  
on warm with a soft brush1 in the sun or
 before the fire1 and it will give it a 
new gloss which will resist the wet4    
,,varnish ,,for ,,tinware4 ,put three   
ounces of seed-lac1 two drams of        
dragon's blood1 and one ounce of        
turmeric powder1 into a pint of         
well-rectified spirits4 ,let the whole  
remain for fourteen days1 but during    
that time1 agitate the bottle once a day

 at least4 ,when properly combined1     
strain the liquid through a piece of    
muslin4 ,this varnish is called lacquer2
 it is brushed over tinware to give it a
 resemblance to brass4   ,,varnish ,,for
 ,,wood4 ,the composition which is the  
best adapted to preserve wood from the  
decay occasioned both by the wet and the
 dry rot1 is as follows4 ,melt twelve   
ounces of rosin in an iron kettle1 and  
when melted1 add eight ounces of roll   
brimstone4 ,when both are in a liquid   
state1 pour in three gallons of train   
oil4 ,heat the whole slowly1 gradually  
adding four ounces of bees' wax in small
 pieces1 and keep the mixture stirring4 
,as soon as the solid ingredients are   
dissolved1 add as much ,spanish brown1  
red or yellow ochre1 ground fine with   
some of the oil1 as will give the whole 
a deep shade4 ,lay on this varnish as   
hot and thin as possible2 and some days 
after the first coat becomes dry1 give a
 second4 ,this will preserve planks and 
other wood for ages4   ,,veal4 ,in      

purchasing this article1 the following  
things should be observed4 ,the flesh of
 a bull calf is the firmest1 but not so 
white4 ,the fillet of the cow calf is   
generally preferred for the udder4 ,the 
whitest meat is not the most juicy1     
having been made so by frequent         
bleeding1 and giving the calf some      
whiting to lick4 ,choose that meat which
 has the kidney well covered with fat1  
thick and white4 ,if the bloody vein in 
the shoulder look blue1 or of a bright  
red1 it is newly killed2 but any other  
colour shows it stale4 ,the other parts 
should be dry and white3 if clammy or   
spotted1 the meat is stale and bad4 ,the
 kidney turns first in the loin1 and the
 suet will not then be firm4 ,this      
should carefully be attended to1 if the 
joint is to be kept a little time4 ,the 
first part that turns bad in a leg of   
veal1 is where the udder is skewered    
back3 of course the skewer should be    
taken out1 and both that and the part   
under it wiped every day4 ,it will then 

keep good three or four days in hot     
weather4 ,take care also to cut out the 
pipe that runs along the chine of a loin
 of veal1 the same as in beef1 to hinder
 it from tainting4 ,the skirt of the    
breast of veal is likewise to be taken  
off1 and the inside of the breast wiped 
and scraped1 and sprinkled with a little
 salt4   ,,veal ,,blanquets4 ,cut thin  
slices off a fillet of veal roasted4    
,put some butter into a stewpan1 with an
 onion chopped small2 fry them till they
 begin to brown1 then dust in some      
flour1 and add some gravy1 and a faggot 
of sweet herbs1 seasoned with pepper1   
salt1 and mace2 let this simmer till you
 have the flavour of the herbs1 then put
 in your veal2 beat up the yolks of two 
eggs in a little cream1 and grated      
nutmeg1 some chopped parsley1 and a     
little lemon peel shred fine4 ,keep it  
stirring one way till it is smooth1 and 
of a good thickness3 squeeze in a little
 juice of orange1 and dish it up4       
,garnish with orange and barberries4    

,,veal ,,broth4 ,to make a very         
nourishing veal broth1 take off the     
knuckle of a leg or shoulder of veal1   
with very little meat to it1 and put it 
into a stewpot1 with three quarts of    
water4 ,add an old fowl1 four           
shank-bones of mutton extremely well    
soaked and bruised1 three blades of     
mace1 ten peppercorns1 an onion1 and a  
large slice of bread4 ,cover it close1  
boil it up once1 and skim it carefully4 
,simmer it four hours as slowly as      
possible1 strain and take off the fat1  
and flavour it with a little            
salt4--,another way4 ,take a scrag of   
veal1 of about three pounds2 put it into
 a clean saucepan1 with a tea-spoonful  
of salt2 when it boils1 scum it clean2  
put in a spoonful of ground rice1 some  
mace1 a faggot of herbs1 and let it boil
 gently for near two hours1 or till you 
have about two quarts3 send it to table 
with your veal in the middle1 toasted   
bread1 and parsley and butter in a boat4
   ,,veal ,a ,,la ,,creme4 ,take the    

best end of a loin of veal1 joint it1   
and cut a little of the suet from the   
kidney4 ,make it lie flat1 then cut a   
place in the middle of the upper part   
about three inches deep and six inches  
long1 take the piece out and chop it1   
add a little beef suet or beef marrow1  
parsley1 thyme1 green truffles1         
mushrooms1 shalots1 lemon peel chopped  
fine1 and season it with pepper1 salt1  
and a little beaten allspice4 ,put all  
together into a marble mortar1 add the  
yolks of two eggs1 and a little ,french 
bread soaked in cream4 ,pound the       
ingredients well1 fill the cavity with  
the forcemeat1 and cover it with a piece
 of veal caul4 ,then tie it down close1 
cover the whole with a large piece of   
caul1 and roast it gently4 ,when to be  
served up1 take off the large caul1 let 
it colour a little1 glaze it lightly1   
and put under it a white sauce4 ,a      
fillet of veal may be done in the same  
way1 instead of using plain stuffing for
 it4   ,,veal ,,cake4 ,boil six or eight

 eggs hard2 cut the yolks in two1 and   
lay some of the pieces in the bottom of 
the pot4 ,shake in a little chopped     
parsley1 some slices of veal and ham1   
and then eggs again2 shaking in after   
each1 some chopped parsley1 with pepper 
and salt1 till the pot is full4 ,then   
put in water enough to cover it1 and lay
 on it about an ounce of butter3 tie it 
over with a double paper1 and bake it   
about an hour4 ,then press it close     
together with a spoon1 and let it stand 
till cold4 ,the cake may be put into a  
small mould1 and then it will turn out  
beautifully for a supper or side dish4  
,,veal ,,collops4 ,cut long thin        
collops1 beat them well1 and lay on them
 a bit of thin bacon of the same size4  
,spread forcemeat over1 seasoned high1  
and also a little garlic and cayenne4   
,roll them up tight1 about the size of  
two fingers1 but not more than two or   
three inches long4 ,fasten each firmly  
with a small skewer1 smear them over    
with egg1 fry them of a fine brown1 and 

pour a rich brown gravy over4--,to dress
 collops quickly in another way1 cut    
them as thin as paper1 and in small     
bits1 with a very sharp knife4 ,throw   
the skin and any odd bits of veal into a
 little water1 with a dust of pepper and
 salt4 ,set them on the fire while the  
collops are preparing and beating1 and  
dip them into a seasoning of herbs1     
bread1 pepper1 salt1 and a scrape of    
nutmeg1 having first wetted them with   
egg4 ,then put a bit of butter into a   
fryingpan1 and give the collops a very  
quick fry2 for as they are so thin1 two 
minutes will do them on both sides4 ,put
 them into a hot dish before the fire1  
strain and thicken the gravy1 give it a 
boil in the fryingpan1 and pour it over 
the collops4 ,the addition of a little  
ketchup will be an                      
improvement4--,another way is to fry the
 collops in butter1 seasoned only with  
salt and pepper4 ,then simmer them in   
gravy1 either white or brown1 with bits 
of bacon served with them4 ,if white1   

add lemon peel and mace1 and a little   
cream4   ,,veal ,,cutlets4 ,cut the veal
 into thin slices1 dip them in the yolks
 of egg1 strew them over with grated    
bread and nutmeg1 sweet herbs and       
parsley1 and lemon peel minced fine1 and
 fry them with butter4 ,when the meat is
 done1 lay it on a dish before the fire4
 ,put a little water into the pan1 stir 
it round and let it boil2 add a little  
butter rolled in flour1 and a little    
lemon juice1 and pour it over the       
cutlets4 ,or fry them without the bread 
and herbs1 boil a little flour and water
 in the pan with a sprig of thyme1 and  
pour it on the cutlets1 but take out the
 thyme before the dish is sent to table4
   ,,veal ,,gravy4 ,make it as for      
cullis2 but leave out the spices1 herbs1
 and flour4 ,it should be drawn very    
slowly2 and if for white dishes1 the    
meat should not be browned4   ,,veal    
,,larded4 ,take off the under bone of a 
neck of veal1 and leave only a part of  
the long bones on4 ,trim it neatly1 lard

 and roast it gently with a veal caul   
over it4 ,ten minutes before it is done1
 take off the caul1 and let the veal be 
of a very light colour4 ,when it is to  
be served up1 put under it some sorrel  
sauce1 celery heads1 or asparagus tops1 
or serve it with mushroom sauce4        
,,veal ,,olives4 ,cut some long thin    
collops1 beat them1 lay them on thin    
slices of fat bacon1 and over these a   
layer of forcemeat highly seasoned1 with
 some shred shalot and cayenne4 ,roll   
them tight1 about the size of two       
fingers1 but not more than two or three 
inches long4 ,fasten them round with a  
small skewer1 rub egg over them1 and fry
 them of a light brown4 ,serve with     
brown gravy1 in which boil some         
mushrooms pickled or fresh1 and garnish 
with fried balls4   ,,veal ,,olive      
,,pie4 ,having prepared the veal olives1
 lay them round and round the dish1     
making them highest in the middle4 ,fill
 it nearly up with water1 and cover it  
with paste4 ,when baked1 mix some gravy1

 cream1 and flour1 and pour it hot into 
the pie4   ,,veal ,,patties4 ,mince some
 veal that is not quite done1 with a    
little parsley1 lemon peel1 a dust of   
salt and nutmeg4 ,add a spoonful of     
cream1 gravy sufficient to moisten the  
meat1 and a little scraped ham4 ,this   
mixture is not to be warmed till the    
patties are baked4   ,,veal ,,pie4 ,take
 some of the middle or scrag of a small 
neck1 and season it1 adding or not a few
 slices of lean bacon or ham4 ,if wanted
 of a high relish1 add mace1 cayenne1   
and nutmeg1 to the salt and pepper2 also
 forcemeat1 and eggs4 ,to these likewise
 may be added1 truffles1 morels1        
mushrooms1 sweetbreads cut into small   
bits1 and cocks' combs blanched1 if     
approved4 ,it will be very good without 
any of the latter additions1 but a rich 
gravy must be prepared1 and poured in   
after baking4--,to make a rich veal pie1
 cut steaks from a neck or breast of    
veal1 season them with pepper1 salt1    
nutmeg1 and a very little clove in      

powder4 ,slice two sweetbreads1 and     
season them in the same manner4 ,lay a  
puff paste on the ledge of the dish1 put
 in the meat1 yolks of hard eggs1 the   
sweetbreads1 and some oysters1 up to the
 top of the dish4 ,lay over the whole   
some very thin slices of ham1 and fill  
up the dish with water4 ,cover it with a
 crust1 and when taken out of the oven1 
pour in at the top1 through a funnel1 a 
few spoonfuls of good veal gravy1 and   
fill it up with cream2 but first boil   
and thicken it with a tea-spoonful of   
flour4   ,,veal ,,and ,,parsley ,,pie4  
,cut some slices from a leg or neck of  
veal2 if the leg1 from about the        
knuckle4 ,season them with salt1 scald  
some pickled parsley1 and squeeze it    
dry4 ,cut the parsley a little1 and lay 
it at the bottom of the dish2 then put  
in the meat1 and so on1 in layers4 ,fill
 up the dish with new milk1 but not so  
high as to touch the crust4 ,when baked1
 pour out a little of the milk1 and put 
in half a pint of good scalded cream4   

,chicken may be cut up1 skinned1 and    
dressed in the same way4   ,,veal       
,,porcupine4 ,bone a fine large breast  
of veal1 and rub it over with the yolks 
of two eggs4 ,spread it out1 and lay on 
it a few slices of bacon1 cut as thin as
 possible4 ,add a handful of parsley    
shred fine1 the yolks of five eggs1     
boiled hard and chopped1 and a little   
lemon peel finely shred4 ,steep the     
crumb of a penny loaf in cream1 and add 
to it1 seasoning the whole together with
 salt1 pepper1 and nutmeg4 ,roll the    
veal close1 and skewer it up4 ,cut some 
fat bacon1 the lean of boiled ham1 and  
pickled cucumbers1 about two inches     
long4 ,place these in rows upon the     
veal1 first the ham1 then the bacon1 and
 last the cucumbers1 till the whole is  
larded4 ,put the meat into a deep       
earthen pan with a pint of water1 cover 
it close1 and set it in a slow oven for 
two hours4 ,skim off the fat afterwards1
 and strain the gravy through a sieve   
into a stewpan4 ,add a glass of white   

wine1 a little lemon pickle and caper   
liquor1 and a spoonful of mushroom      
ketchup1 and thicken the gravy with a   
bit of butter rolled in flour4 ,lay the 
porcupine on a dish1 and pour the sauce 
over it4 ,have ready prepared a thin    
forcemeat1 made of the crumb of a penny 
loaf1 half a pound of beef suet shred   
fine1 the yolks of four eggs1 and a few 
oysters chopped4 ,mix these together1   
season the forcemeat with cayenne1 salt1
 pepper1 and nutmeg1 and spread it on   
the veal caul4 ,having rolled the whole 
up tight1 like collared eel1 bind it in 
a cloth1 and boil it an hour4 ,when done
 enough1 cut it into four slices1 laying
 one at each end1 and the others on the 
sides of the dish4 ,have the sweetbreads
 ready prepared1 cut in slices and      
fried1 and lay them round the dish1 with
 a few mushrooms pickled4 ,this is      
allowed to make a fine bottom dish1 when
 game is not to be had4   ,,veal        
,,rolls4 ,cut thin slices of either     
fresh or cold veal1 spread on them a    

fine seasoning of a very few crumbs1 a  
little chopped bacon or scraped ham1 and
 a little suet1 parsley1 and shalot4 ,or
 instead of the parsley and shalot1 some
 fresh mushrooms stewed and minced4     
,then add pepper and salt1 and a small  
piece of pounded mace4 ,this stuffing   
may either fill up the roll like a      
sausage1 or be rolled with the meat4 ,in
 either case tie it up very tight1 and  
stew very slowly in good gravy1 and a   
glass of sherry4 ,skim it very          
carefully1 and serve it up quite        
tender4--,another way4 ,take slices of  
veal1 enough to make a side dish2 lay   
them on your dresser1 and lay forcemeat 
upon each slice2 roll them up1 and tie  
them round with coarse thread4 ,rub them
 over with the yolk of an egg1 spit them
 on a bird spit1 and roast them of a    
fine brown4 ,for sauce1 have good gravy1
 with morels1 truffles1 and mushrooms1  
tossed up to a proper thickness4 ,lay   
your rolls in your dish1 and pour your  
sauce over4 ,garnish with lemon4        

,,veal ,,sausages4 ,chop equal          
quantities of lean veal and fat bacon1 a
 handful of sage1 a little salt and     
pepper1 and a few anchovies4 ,beat all  
in a mortar2 and when used1 roll and fry
 it4 ,serve it with fried sippets1 or on
 stewed vegetables1 or on white collops4
   ,,veal ,,scallops4 ,mince some cold  
veal very small1 and set it over the    
fire with a scrape of nutmeg1 a little  
pepper and salt1 and a little cream4    
,heat it for a few minutes1 then put it 
into the scallop shells1 and fill them  
with crumbs of bread4 ,lay on some      
pieces of butter1 and brown the scallops
 before the fire4 ,either veal or       
chicken looks and eats well1 prepared in
 this way1 and lightly covered with     
crumbs of fried bread2 or these may be  
laid on in little heaps4   ,,veal-,,suet
 ,,pudding4 ,cut the crumb of a         
threepenny loaf into slices1 boil and   
sweeten two quarts of new milk1 and pour
 over it4 ,when soaked1 pour out a      
little of the milk2 mix it with six eggs

 well beaten1 and half a nutmeg4 ,lay   
the slices of bread into a dish1 with   
layers of currants and veal suet shred1 
a pound of each4 ,butter the dish well1 
and bake it2 or if preferred1 boil the  
pudding in a bason4   ,,veal            
,,sweetbread4 ,parboil a fine fresh     
sweetbread for five minutes1 and throw  
it into a basin of water4 ,when the     
sweetbread is cold1 dry it thoroughly in
 a cloth1 and roast it plain4 ,or beat  
up the yolk of an egg1 and prepare some 
fine bread crumbs4 ,run a lark spit or a
 skewer through it1 and tie it on the   
ordinary spit4 ,egg it over with a paste
 brush1 powder it well with bread       
crumbs1 and roast it4 ,serve it up with 
fried bread crumbs round it1 and melted 
butter1 with a little mushroom ketchup  
and lemon juice4 ,or serve the          
sweetbread on toasted bread1 garnished  
with egg sauce or gravy4 ,instead of    
spitting the sweetbread1 it may be done 
in a ,dutch oven1 or fried4             
,,vegetables4 ,there is nothing in which

 the difference between an elegant and  
an ordinary table is more visible1 than 
in the dressing of vegetables1          
especially greens4 ,they may be equally 
as fine at first1 at one place as at    
another1 but their look and taste       
afterwards are very different1 owing    
entirely to the careless manner in which
 they have been prepared4 ,their        
appearance at table however is not all  
that should be considered2 for though it
 is certainly desirable that they should
 be pleasing to the eye1 it is of still 
greater consequence that their best     
qualities should be carefully preserved4
 ,vegetables are generally a wholesome  
diet1 but become very prejudicial if not
 properly dressed4 ,cauliflowers1 and   
others of the same species1 are often   
boiled only crisp1 to preserve their    
beauty4 ,for the look alone1 they had   
better not be boiled at all1 and almost 
as well for the purpose of food1 as in  
such a crude state they are scarcely    
digestible by the strongest stomach4 ,on

 the other hand1 when overboiled they   
become vapid1 and in a state similar to 
decay1 in which they afford no sweet    
purifying juices to the stomach1 but    
load it with a mass of mere feculent    
matter4 ,the same may be said of many   
other vegetables1 their utility being   
too often sacrificed to appearance1 and 
sent to table in a state not fit to be  
eaten4 ,a contrary error often prevails 
respecting potatoes1 as if they could   
never be done too much4 ,hence they are 
popped into the saucepan or steamer1    
just when it happens to suit1 and are   
left doing1 not for the time they       
require1 but till it is convenient to   
take them up2 when perhaps their        
nutricious qualities are all boiled     
away1 and they taste of nothing but     
water4 ,ideas of nicety and beauty in   
this case ought all to be subservient to
 utility2 for what is beauty in         
vegetables growing in the garden is not 
so at table1 from the change of         
circumstances4 ,they are brought to be  

eaten1 and if not adapted properly to   
the occasion1 they are deformities on   
the dish instead of ornaments4 ,the true
 criterion of beauty is their           
suitableness to the purposes intended4  
,let them be carefully adapted to this1 
by being neither under nor over done1   
and they will not fail to please both a 
correct eye and taste1 while they       
constitute a wholesome species of diet4 
,a most pernicious method of dressing   
vegetables is often adopted1 by putting 
copper into the saucepan with them in   
the form of halfpence4 ,this is a       
dangerous experiment1 as the green      
colour imparted by the copperas1 renders
 them in the highest degree unwholesome1
 and even poisonous4 ,besides1 it is    
perfectly unnecessary1 for if put into  
boiling water with a little salt1 and   
boiled up directly1 they will be as     
beautifully green as the most fastidious
 person can require4 ,a little pearlash 
might safely be used on such an         
occasion1 and with equal effect1 its    

alkaline properties tending to correct  
the acidity4 ,many vegetables are more  
wholesome1 and more agreeable to the    
taste1 when stewed a good while1 only   
care must be taken that they stew       
merely1 without being suffered to boil4 
,boiling produces a sudden effect1      
stewing a slower effect1 and both have  
their appropriate advantages4 ,but if   
preparations which ought only to stew1  
are permitted to boil1 the process is   
destroyed1 and a premature effect       
produced1 that cannot be corrected by   
any future stewing4 ,in order to have   
vegetables in the best state for the    
table1 they should be gathered in their 
proper season1 when they are in the     
greatest perfection1 and that is when   
they are most plentiful4 ,forced        
vegetables seldom attain their true     
flavour1 as is evident from very early  
asparagus1 which is altogether inferior 
to that which is matured by nature and  
common culture1 or the mere operation of
 the sun and climate4 ,peas and         

,potatoes are seldom worth eating before
 midsummer2 unripe vegetables being as  
insipid and unwholesome as unripe fruit1
 and are liable to the same objections  
as when they are destroyed by bad       
cooking4 ,vegetables are too commonly   
treated with a sort of cold distrust1 as
 if they were natural enemies4 ,they are
 seldom admitted freely at our tables1  
and are often tolerated only upon a     
sideboard in small quantities1 as if of 
very inferior consideration4 ,the effect
 of this is like that of all            
indiscriminate reserve1 that we may     
negatively be said to lose friends1     
because we have not the confidence to   
make them4 ,from the same distrust or   
prejudice1 there are many vegetables    
never used at all1 which are            
nevertheless both wholesome and         
palatable1 particularly amongst those   
best known under the denomination of    
herbs4 ,the freer use of vegetable diet 
would be attended with a double         
advantage1 that of improving our health1

 and lessening the expense of the table4
 ,attention should however be paid to   
their size and quality1 in order to     
enjoy them in their highest degree of   
perfection4 ,the middle size are        
generally to be preferred to the largest
 or the smallest2 they are more tender1 
and full of flavour1 just before they   
are quite full grown4 ,freshness is     
their chief value and excellence1 and   
the eye easily discovers whether they   
have been kept too long1 as in that case
 they lose all their verdure and beauty4
 ,roots1 greens1 salads1 and the various
 productions of the garden1 when first  
gathered1 are plump and firm1 and have a
 fragrant freshness which no art can    
restore1 when they have lost it by long 
keeping1 though it will impart a little 
freshness to put them into cold spring  
water for some time before they are     
dressed4 ,they should neither be so     
young as not to have acquired their good
 qualities1 nor so old as to be on the  
point of losing them4 ,to boil them in  

soft water will best preserve the colour
 of such as are green2 or if only hard  
water be at hand1 a tea-spoonful of     
potash should be added4 ,great care     
should be taken to pick and cleanse them
 thoroughly from dust1 dirt1 and        
insects1 and nicely to trim off the     
outside leaves4 ,if allowed to soak     
awhile in water a little salted1 it will
 materially assist in cleansing them    
from insects4 ,all the utensils employed
 in dressing vegetables should be       
extremely clean and nice2 and if any    
copper vessel is ever used for the      
purpose1 the greatest attention must be 
paid to its being well tinned4 ,the scum
 which arises from vegetables as they   
boil should be carefully removed1 as    
cleanliness is essential both to their  
looking and eating well4 ,the lid of the
 saucepan should always be taken off    
when they boil1 to give access to the   
air1 even if it is not otherwise thought
 necessary4 ,put in the vegetables when 
the water boils1 with a little salt1 and

 let them boil quickly2 when they sink  
to the bottom1 they are generally done  
enough4 ,take them up immediately1 or   
they will lose their colour and         
goodness4 ,drain the water from them    
thoroughly1 before they are sent to     
table4 ,when greens are quite fresh     
gathered1 they will not require so much 
boiling by at least a third of the time1
 as when they have been gathered a day  
or two and brought to the public market4
 ,the following table shows when the    
various kinds of vegetables are in      
season1 or the time of their earliest   
natural growth1 and when they are most  
plentiful1 or in their highest          
perfection4            ,artichokes1     
,july1 ,september1           ----       
,jerusalem ditto1       ,sept4          
,november1           ,angelica stalks1  
,may1 ,june1           ,asparagus1      
,april1 ,june1           ,beet roots1   
,dec4 ,january1           ,boricole1    
,november1 ,january           ,cabbage1 
,may1 ,july1           ---- ,red ditto1 

,july1 ,august1           ---- ,white   
ditto1           ,october1              
,cardoons1                   ,nov4      
,december1           ,carrots1          
,may1 ,august1           ,cauliflowers1 
,june1 ,august1           ,celery1      
,sept4 ,november1           ,chervil1   
,march1 ,may1           ,corn ,salad1   
,may1 ,june1           ,cucumbers1      
,july1 ,september1           ,endive1   
,june1 ,october1           ,kidney      
,beans1               ,july1 ,august1   
,leeks1                      ,sept4     
,december1           ,lettuce1          
,april1 ,july1           ,onions1       
,august1 ,november1           ,parsley1 
,february1 ,march1           ,parsnips1 
,july1 ,october1           ,peas1       
,june1 ,august1           ,potatoes1    
,june1 ,november1           ,radishes1  
,march1 ,june1           ---- ,spanish  
ditto1         ,august1 ,september1     
,scarlet ,beans1              ,july1    
,august1           ,small ,salad1       
,may1 ,june1           ,salsify1        

,july1 ,august1           ,scorzonera1  
,july1 ,august1           ,sea ,kale1   
,april1 ,may1           ,shalots1       
,august1 ,october1           ,savory    
,cabbage1             ,sept4 ,november1 
,sorrel1                     ,june1     
,july1           ,spinage1              
,march1 ,july1           ---- ,winter   
ditto1          ,oct4 ,november1        
,turnips1                    ,may1      
,july1           ,turnip tops1          
,april1 ,may1           ,windsor ,beans1
              ,june1 ,august4           
,,vegetables ,,and ,,fish4 ,pick1 wash1 
and chop some sorrel1 spinage1 small    
onions or chives1 and parsley4 ,put them
 into a stewpan with fresh butter1 a    
good spoonful of lemon or ,seville      
orange juice1 or vinegar and water1 some
 essence of anchovy1 and cayenne pepper4
 ,do these gently over the fire till the
 vegetables are tender1 then put in the 
fish1 and stew them till well done4     
,,vegetable ,,essences4 ,the flavour of 
the various sweet and savoury herbs may 

be obtained1 by combining their         
essential oils with rectified spirit of 
wine1 in the proportion of one dram of  
the former to two ounces of the latter2 
by picking the leaves1 and laying them  
in a warm place to dry1 and then filling
 a wide-mouth bottle with them1 and     
pouring on them wine1 brandy1 or        
vinegar1 and letting them steep for     
fourteen days4   ,,vegetable ,,marrow4  
,take off all the skin of six or eight  
gourds1 put them into a stewpan with    
water1 salt1 lemon juice1 and a bit of  
butter1 or fat bacon4 ,let them stew    
gently till quite tender1 and serve them
 up with rich ,dutch sauce1 or any other
 sauce highly flavoured4   ,,vegetable  
,,pie4 ,scald and blanch some broad     
beans1 and cut in some young carrots1   
turnips1 artichoke bottoms1 mushrooms1  
peas1 onions1 parsley1 celery1 or any of
 these4 ,make the whole into a nice     
stew1 with some good veal gravy4 ,bake a
 crust over a dish1 with a little lining
 round the edge1 and a cup turned up to 

keep it from sinking4 ,when baked1 open 
the lid1 and pour in the stew4          
,,vegetable ,,soup4 ,pare and slice five
 or six cucumbers1 add the inside of 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    
peas1 and a little parsley4 ,put these  
into a saucepan with half a pound of    
fresh butter1 to stew in their own      
liquor half an hour1 near a gentle fire4
 ,pour on the vegetables two quarts of  
boiling water1 and stew them two hours4 
,rub a little flour in a tea-cupful of  
water1 boil it with the rest nearly     
twenty minutes1 and serve it4--,another 
way4 ,peel and slice six large onions1  
six potatoes1 six carrots1 and four     
turnips2 fry them in half a pound of    
butter1 and pour on them four quarts of 
boiling water4 ,toast a crust of bread  
quite brown and hard1 but do not burn   
it2 add it to the above1 with some      
celery1 sweet herbs1 white pepper1 and  
salt4 ,stew it all together gently four 

hours1 and strain it through a coarse   
cloth4 ,put in a sliced carrot1 some    
celery1 and a small turnip1 and stew    
them in the soup4 ,an anchovy1 and a    
spoonful of ketchup1 may be added if    
approved4   ,,vegetable ,,syrup4 ,to a  
pint of white wine vinegar1 put two     
pounds of the best brown sugar4 ,boil   
them to a syrup2 and when quite cold1   
add two table-spoonfuls of paregoric    
elixir1 which is made in the following  
manner4 ,steep in a pint of brandy a    
dram of purified opium1 a dram of       
flowers of benjamin1 and two scruples of
 camphor1 adding a dram of the oil of   
anniseed4 ,let it stand ten days1       
occasionally shaking it up1 and then    
strain it off4 ,this added to the above 
composition1 forms the celebrated       
,godbold's ,vegetable ,syrup4 ,the      
paregoric elixir taken by itself1 a     
tea-spoonful in half a pint of white    
wine whey or gruel at bed time1 is an   
agreeable and effectual medicine for    
coughs and colds4 ,it is also excellent 

for children who have the hooping cough1
 in doses of from five to twenty drops  
in a little water1 or on a small piece  
of sugar4 ,the vegetable syrup is       
chiefly intended for consumptive cases4 
,,velvets4 ,when the pile of velvet     
requires to be raised1 it is only       
necessary to warm a smoothing iron1 to  
cover it with a wet cloth1 and hold it  
under the velvet4 ,the vapour arising   
from the wet cloth will raise the pile  
of the velvet1 with the assistance of a 
whisk gently passed over it4 ,to remove 
spots and stains in velvet1 bruise some 
of the plant called soapwort1 strain out
 the juice1 and add to it a small       
quantity of black soap4 ,wash the stain 
with this liquor1 and repeat it several 
times after it has been allowed to dry4 
,to take wax out of velvet1 rub it      
frequently with hot toasted bread4      
,,venison4 ,if it be young and good1 the
 fat of the venison will be clear1      
bright1 and thick1 and the cleft part   
smooth and close3 but if the cleft is   

wide and tough1 it is old4 ,to judge of 
its sweetness1 run a very sharp narrow  
knife into the shoulder or haunch1 and  
the meat will be known by the scent4    
,few people like it when it is very     
high4   ,,venison ,,pasty4 ,to prepare  
venison for pasty1 take out all the     
bones1 beat and season the meat1 and lay
 it into a stone jar in large pieces4   
,pour over it some plain drawn beef     
gravy1 not very strong2 lay the bones on
 the top1 and set the jar in a water    
bath1 or saucepan of water over the     
fire1 and let it simmer three or four   
hours4 ,the next day1 when quite cold1  
remove the cake of fat1 and lay the meat
 in handsome pieces on the dish4 ,if not
 sufficiently seasoned1 add more pepper1
 salt1 or pimento4 ,put in some of the  
gravy1 and keep the remainder for the   
time of serving4 ,when the venison is   
thus prepared1 it will not require so   
much time to bake1 or such a very thick 
crust as usual1 and by which the under  
part is seldom done through4 ,a shoulder

 of venison makes a good pasty1 and if  
there be a deficiency of fat1 it must be
 supplied from a good loin of mutton1   
steeped twenty-four hours in equal parts
 of rape1 vinegar1 and port4 ,the       
shoulder being sinewy1 it will be of    
advantage to rub it well with sugar for 
two or three days2 and when to be used1 
clear it perfectly from the sugar and   
the wine with a dry cloth4 ,a mistake   
used to prevail1 that venison could not 
be baked too much2 but three or four    
hours in a slow oven will be sufficient 
to make it tender1 and the flavour will 
be preserved4 ,whether it be a shoulder 
or a side of venison1 the meat must be  
cut in pieces1 and laid with fat        
between1 that it may be proportioned to 
each person1 without breaking up the    
pasty to find it4 ,lay some pepper and  
salt at the bottom of the dish1 and some
 butter2 then the meat nicely packed1   
that it may be sufficiently done1 but   
not lie hollow to harden at the edges4  
,in order to provide gravy for the      

pasty1 boil the venison bones with some 
fine old mutton1 and put half a pint of 
the gravy cold into the dish4 ,then lay 
butter on the venison and cover as well 
as line the sides with a thick crust1   
but none must be put under the meat4    
,keep the remainder of the gravy till   
the pasty comes from the oven2 pour it  
quite hot into the middle by means of a 
funnel1 and mix it well in the dish by  
shaking4 ,it should be seasoned with    
pepper and salt4--,another way4 ,take a 
side of venison1 bone it1 and season it 
with pepper and salt1 cloves1 and mace  
finely beaten2 cut your venison in large
 pieces1 and season it very well with   
your spices then lay it into an earthen 
pan2 make a good gravy of two pound of  
beef1 and pour this gravy over the      
venison2 take three quarters of a pound 
of beef suet1 well picked from the      
skins1 wet a coarse cloth1 lay your suet
 on it1 and cover it over1 and beat it  
with a rolling-pin1 till it is as fine  
as butter2 as your cloth dries1 wet it1 

and shift your suet1 and put it over the
 top of the venison2 make a paste of    
flour and water1 and cover the pan1 and 
send it to the oven to bake2 it is best 
baked with a batch of bread2 when it    
comes from the oven1 and is quite cold1 
make a puff-paste2 lay a paste all over 
your dish1 and a roll round the inside1 
then put in your venison with the fat1  
and all the gravy1 if the dish will hold
 it2 put on the lid1 and ornament it as 
your fancy leads4 ,it will take two     
hours and a half in a quick oven4 ,a    
sheet of paper laid on the top1 will    
prevent it from catching1 and the crust 
will be of a fine colour4 ,by baking    
your venison in this manner1 it will    
keep four or five days before you use   
it1 if you do not take off the crust4   
,,venison ,,sauce4 ,boil an ounce of    
dried currants in half a pint of water1 
and some crumbs of bread1 a few cloves  
or grated nutmeg1 a glass of port wine1 
and a piece of butter4 ,sweeten it to   
your taste1 and send it to table in a   

boat4   ,,verjuice4 ,lay some ripe crabs
 together in a heap to sweat1 then take 
out the stalks and decayed ones1 and    
mash up the rest4 ,press the juice      
through a hair cloth into a clean       
vessel1 and it will be fit to use in a  
month4 ,it is proper for sauces where   
lemon is wanted4   ,,vermicelli         
,,pudding4 ,boil a pint of milk with    
lemon peel and cinnamon1 and sweeten it 
with loaf sugar4 ,strain it through a   
sieve1 add a quarter of a pound of      
vermicelli1 and boil it ten minutes4    
,then put in the yolks of five and the  
whites of three eggs1 mix them well     
together1 and steam the pudding an hour 
and a quarter1 or bake it half an hour4 
,,vermicelli ,,soup4 ,boil two ounces of
 vermicelli in three quarts of veal     
gravy1 then rub it through a tammis1    
season it with salt1 give it a boil1 and
 skim it well4 ,beat up the yolks of    
four eggs1 mix with them half a pint of 
cream1 stir them gradually into the     
soup1 simmer it for a few minutes1 and  

serve it up4 ,a little of the vermicelli
 may be reserved to serve in the soup1  
if approved4--,another way4 ,take two   
quarts of strong veal broth1 put into a 
clean saucepan a piece of bacon stuck   
with cloves1 and half an ounce of butter
 worked up in flour2 then take a small  
fowl trussed to boil1 break the         
breastbone1 and put it into your soup2  
stove it close1 and let it stew three   
quarters of an hour2 take about two     
ounces of vermicelli1 and put to it some
 of the broth2 set it over the fire till
 it is quite tender4 ,when your soup is 
ready1 take out the fowl1 and put it    
into your dish2 take out your bacon1    
skim your soup as clean as possible2    
then pour it on the fowl1 and lay your  
vermicelli all over it2 cut some ,french
 bread thin1 put it into your soup1 and 
send it to table4 ,if you chuse it1 you 
may make your soup with a knuckle of    
veal1 and send a handsome piece of it in
 the middle of your dish1 instead of the
 fowl4   ,,vicarage ,,cake4 ,mix a pound

 and a half of fine flour1 half a pound 
of moist sugar1 a little grated nutmeg  
and ginger1 two eggs well beaten1 a     
table-spoonful of yeast1 and the same of
 brandy4 ,make it into a light paste1   
with a quarter of a pound of butter     
melted in half a pint of milk4 ,let it  
stand half an hour before the fire to   
rise1 then add three quarters of a pound
 of currants1 well washed and cleaned1  
and bake the cake in a brisk oven4      
,butter the tin before the cake is put  
into it4   ,,vinegar4 ,allow a pound of 
lump sugar to a gallon of water4 ,while 
it is boiling1 skim it carefully1 and   
pour it into a tub to cool4 ,when it is 
no more than milk warm1 rub some yeast  
upon a piece of bread and put into it1  
and let it ferment about twenty-four    
hours4 ,then tun the liquor into a cask 
with iron hoops1 lay a piece of tile    
over the bung-hole1 and set it in the   
kitchen1 which is better than placing it
 in the sun4 ,it will be fit to bottle  
in about six months4 ,march is the best 

time of the year for making vinegar1    
though if kept in the kitchen1 this is  
of less consequence4 ,a cheap sort of   
vinegar may be made of the refuse of the
 bee hives1 after the honey is          
extracted4 ,put the broken combs into a 
vessel1 and add two parts of water3     
expose it to the sun1 or keep it in a   
warm place4 ,fermentation will succeed  
in a few days1 when it must be well     
stirred and pressed down to make it     
soak2 and when the fermentation is over1
 the matter is to be laid upon sieves to
 drain4 ,the yellow liquor which forms  
at the bottom of the vessel must be     
removed1 the vessel well cleaned1 and   
the liquor which has been strained is to
 be returned to the vessel4 ,it will    
immediately begin to turn sour2 it      
should therefore be covered with a      
cloth1 and kept moderately warm4 ,a     
pellicle will be formed on the surface1 
beneath which the vinegar acquires      
strength3 it must be kept standing for a
 month or two1 and then put into a cask4

 ,the bunghole should be left open1 and 
the vinegar will soon be fit for use4   
,the prunings of the vine1 being bruised
 and put into a vat or mash tub1 and    
boiling water poured on them1 will      
produce a liquor of a fine vinous       
quality1 which may be used as           
vinegar4--,another method4 ,to every    
pound of coarse sugar add a gallon of   
water2 boil the mixture1 and take off   
the scum as long as any rises4 ,then    
pour it into proper vessels1 and when   
sufficiently cooled put into it a warm  
toast covered with yeast4 ,let it work  
about twenty-four hours1 and then put it
 into an iron-bound cask1 fixed either  
near a constant fire1 or where the      
summer sun shines the greater part of   
the day4 ,in this situation it should   
not be closely stopped up1 but a tile or
 something similar should be laid on the
 bunghole1 to keep out the dust and     
insects4 ,at the end of three months or 
less it will be clear1 and fit for use1 
and may be bottled off4 ,the longer it  

is kept after it is bottled1 the better 
it will be4 ,if the vessel containing   
the liquor is to be exposed to the sun's
 heat1 the best time to begin making it 
is in the month of ,april4   ,,vinegar  
,,for ,,salads4 ,take three ounces each 
of tarragon1 savory1 chives1 and        
shalots1 and a handful of the tops of   
mint and balm1 all dry and pounded4 ,put
 the mixture into a wide-mouthed bottle1
 with a gallon of the best vinegar4     
,cork it down close1 set it in the sun1 
and in a fortnight strain off and       
squeeze the herbs4 ,let it stand a day  
to settle1 and filter it through a      
tammis bag4   ,,vinegar ,,whey4 ,set    
upon the fire as much milk as is wanted 
for the occasion1 and when it is ready  
to boil1 put in vinegar sufficient to   
turn it to a clear whey4 ,let it stand  
some minutes1 and then pour it off4 ,if 
too acid1 a little warm water may be    
added4 ,this whey is well adapted to    
promote perspiration4 ,lemon or ,seville
 orange juice may be used instead of    

vinegar4   ,,vingaret4 ,chop some mint1 
parsley1 and shalot2 and mix them up    
with oil and vinegar4 ,serve the sauce  
in a boat1 for cold fowl or meat4       
,,vipers4 ,the bites of such reptiles   
should constantly be guarded against as 
much as possible1 as they are not       
unfrequently attended with dangerous    
consequences4 ,animals of the           
neat-cattle kind are more liable to be  
bitten and stung by these reptiles1 than
 those of any other sort of live stock4 
,instances have been known where the    
tongues of such cattle have been even   
bitten or stung while grazing or        
feeding1 which have proved fatal4 ,such 
stock are1 however1 seldom attacked by  
reptiles of the adder kind1 except in   
cases where these are disturbed by the  
animals in pasturing or feeding2 which  
is the main reason why so many of them  
are bitten and stung about the head1 and
 occasionally the feet4 ,there are      
mostly much pain1 inflammation1 and     
swelling produced by these bites and    

stings2 the progress of which may       
commonly be checked or stopped1 and the 
complaint removed1 by the use of such   
means as are directed below4 ,a sort of 
soft liquid of the liniment kind may be 
prepared by mixing strong spirit of     
hartshorn1 saponaceous liniment1 spirit 
of turpentine1 and tincture of opium1   
with olive oil2 the former in the       
proportion of about two ounces each to  
three of the last1 incorporating them   
well together by shaking them in a      
phial1 which will be found very useful  
in many cases4 ,a proper quantity of it 
should be well rubbed upon the affected 
part1 two or three times in the course  
of the day1 until the inflammation and  
swelling begin to disappear1 after the  
bottle has been well shaken4 ,in the    
more dangerous cases1 it may often be   
advantageous to use fomentations to the 
affected parts1 especially when about   
the head1 with the above application2   
such as those made by boiling white     
poppy-heads with the roots of the       

marshmallow1 the leaves of the large    
plantain1 and the tops of wormwood1 in  
the quantities of a few ounces of the   
first1 and a handful of each of the     
latter1 when cut small1 and bruised in  
five or six quarts of the stale grounds 
of malt liquor4 ,they may be applied    
frequently to the diseased parts1       
rubbing them afterwards each time well  
with the above soft liquid liniment4    
,where there are feverish appearances1  
as is often the case in the summer      
season1 a proper quantity of blood may  
sometimes be taken away with great      
benefit1 and a strong purge be          
afterwards given of the cooling kind    
with much use4 ,in slight cases of this 
kind1 some think the continued free use 
of spirit of hartshorn1 given           
internally1 and applied externally to   
the affected parts1 is the best remedy  
of any that is yet known4 ,as they are  
so dangerous1 these reptiles should     
always be destroyed as much as possible 
in all pastures and grazing grounds4    

,u4   ,,udder ,,sweet ,,pie4 ,either    
parboil or roast a tongue and udder1    
slice them into tolerably thin slices1  
and season them with pepper and salt4   
,stone half a pound of sun raisins1     
raise a crust1 or put a puff crust round
 the edge of a dish1 place a layer of   
tongue and udder at the bottom1 and then
 some raisins1 and so on till the dish  
is full4 ,cover the top with a crust1   
and when the pie is baked1 pour in the  
following sauce4 ,beat up some yolks of 
eggs1 with vinegar1 white wine1 sugar1  
and butter4 ,shake them over the fire   
till ready to boil1 and add it to the   
pie immediately before it is sent to    
table4   ,,ulcers4 ,ulcers should not be
 healed precipitately1 for it may be    
attended with considerable danger4 ,the 
first object is to cleanse the wound    
with emollient poultices1 and soften it 
with yellow basilicon ointment1 to which
 may be added a little turpentine or red
 precipitate4 ,they may also be washed  
with lime water1 dressed with lint      

dipped in tincture of myrrh1 with       
spermaceti1 or any other cooling        
ointment4   ,,umbrella ,,varnish4 ,make 
for umbrellas the following varnish1    
which will render them proof against    
wind and rain4 ,boil together two pounds
 of turpentine1 one pound of litharge in
 powder1 and two or three pints of      
linseed oil4 ,the umbrella is then to be
 brushed over with the varnish1 and     
dried in the sun4   ,,universal         
,,cement4 ,to an ounce of gum mastic add
 as much highly rectified spirits of    
wine as will dissolve it4 ,soak an ounce
 of isinglass in water until quite soft1
 then dissolve it in pure rum or brandy1
 until it forms a strong glue1 to which 
add about a quarter of an ounce of gum  
ammoniac well rubbed and mixed4 ,put the
 two mixtures in an earthen vessel over 
a gentle heat2 when well united1 the    
mixture may be put into a phial1 and    
kept well stopped4 ,when wanted for use1
 the bottle must be set in warm water1  
and the china or glass articles having  

been also warmed1 the cement must be    
applied4 ,it will be proper that the    
broken surfaces1 when carefully fitted1 
should be kept in close contact for     
twelve hours at least1 until the cement 
is fully set1 after which the fracture  
will be found as secure as any other    
part of the vessel1 and scarcely        
perceptible4     ,w4   ,,wafers4 ,dry   
some flour well1 mix with it a little   
pounded sugar1 and finely pounded mace4 
,make these ingredients into a thick    
batter with cream4 ,butter the wafer    
irons1 and make them hot2 put a         
tea-spoonful of the batter into them1   
bake them carefully1 and roll them off  
the iron with a stick4   ,,wainscots4   
,dirty painted wainscots may be cleaned 
with a sponge wetted in potato water1   
and dipped in a little fine sand4 ,for  
this purpose grate some raw potatoes    
into water1 run the pulp through a      
sieve1 and let it stand to settle2 the  
clear liquor will then be fit for use4  
,if applied in a pure state1 without the

 sand1 it will be serviceable in        
cleaning oil paintings1 and similar     
articles of furniture4 ,when an oak     
wainscot becomes greasy1 and has not    
been painted1 it should be washed with  
warm beer4 ,then boil two quarts of ale1
 and put into it a piece of bees' wax   
the size of a walnut1 with a large      
spoonful of sugar4 ,wet the wainscot all
 over with a brush dipped in the        
mixture1 and when dry1 rub it bright3   
this will give it a fine gloss4         
,,walnut ,,ketchup4 ,to make the finest 
sort of walnut ketchup1 boil or simmer a
 gallon of the expressed juice of       
walnuts when they are tender1 and skim  
it well4 ,then put in two pounds of     
anchovies1 bones and liquor2 two pounds 
of shalot1 one ounce of mace1 one ounce 
of cloves1 one of whole pepper1 and one 
of garlic4 ,let all simmer together till
 the shalots sink2 then put the liquor  
into a pan till cold2 bottle it up1 and 
make an equal distribution of the spice4
 ,cork it well1 and tie a bladder over4 

,it will keep twenty years1 but is not  
good at first4 ,be careful to express   
the juice at home1 for what is sold as  
walnut ketchup is generally adulterated4
 ,some people make liquor of the outside
 shell when the nut is ripe1 but neither
 the colour nor the flavour is then so  
fine4--,another way4 ,take four quarts  
of walnut juice1 two quarts of white    
wine vinegar1 three ounces of ginger    
sliced1 two ounces of black pepper      
bruised1 two ounces of white pepper     
bruised1 half a pound of anchovies2 let 
these simmer gently1 till half the      
quantity is evaporated2 then add to it a
 quart of red wine1 two heads of garlic1
 the yellow rind of eight ,seville      
oranges1 or half a pound of dried orange
 peel cut very small1 and forty bay     
leaves3 give it one boil together1 then 
cover it close in an earthen vessel1 and
 let it stand till it is cold4 ,when it 
is cold put it into wide-mouthed quart  
bottles2 and into each of the bottles   
put one ounce of shalots skinned and    

sliced3 cork the bottles close1 and put 
them by for two months1 when it will be 
fit for use4 ,the shalots will likewise 
eat very fine when taken out1 though    
they will look of a bad                 
colour4--,another way1 for fish sauce4  
,take walnuts1 when they are fit for    
pickling1 bruise them well in a marble  
mortar1 and strain off the liquor from  
them through a cloth1 let it stand to   
settle1 pour off the clear1 and to every
 pint of it add one pound of anchovies1 
half a quarter of an ounce of mace1 half
 a quarter of an ounce of cloves1 half a
 quarter of an ounce of ,jamaica pepper1
 bruised fine2 boil them together till  
the anchovies are dissolved2 then strain
 it off1 and to the strained liquor add 
half a pint of the best vinegar1 and    
eight shalots2 just boil it up again1   
pour it into a stone pan or china bowl1 
and let it stand till cold1 when it is  
fit to put up in bottles for use4 ,it   
will keep for years1 and is excellent   
with fish sauce4   ,,warts ,,and        

,,corns4 ,warts may safely be destroyed 
by tying them closely round the bottom  
with a silk thread1 or a strong flaxen  
thread well waxed4 ,or they may be dried
 away by some moderately corroding      
application1 such as the milky juice of 
fig leaves1 of swallow wort1 or of      
spurge4 ,warts may also be destroyed by 
rubbing them with the inside of bean    
shells4 ,but these corrosives can only  
be procured in summer2 and persons who  
have very delicate thin skins should not
 use them1 as they may occasion a       
painful swelling4 ,instead therefore of 
these applications1 it may be proper to 
use a little vinegar impregnated with as
 much salt as it will dissolve4 ,a      
plaster may also be made of sal ammoniac
 and some galbanum1 which well kneaded  
together and applied1 seldom fails of   
destroying them4 ,the general and       
principal cause of corns is1 shoes too  
hard and stiff1 or else too small4 ,the 
cure consists in softening the corns by 
repeated washing1 and soaking the feet  

in warm or hot water2 then cutting the  
corn very carefully when softened1 with 
a sharp penknife without wounding the   
quick1 and afterwards applying a leaf of
 houseleek1 ground ivy1 or purslain1    
dipped in vinegar4 ,or instead of these 
leaves1 they may be dressed every day   
with a plaster of simple diachylon1 or  
of gum ammoniacum softened in vinegar4  
,the bark of the willow tree burnt to   
ashes1 and mixed with strong vinegar1   
forms a lixivium which by repeated      
applications eradicates1 warts1 corns1  
and other cutaneous excrescences4 ,it is
 however the wisest way to obviate the  
cause which produces them4   ,,wash4 ,an
 infusion of horseradish in milk1 makes 
one of the safest and best washes for   
the skin2 or the fresh juice of         
houseleek1 mixed with an equal quantity 
of new milk or cream4 ,honey water made 
rather thick1 so as to form a kind of   
varnish on the skin1 is a useful        
application in frosty weather1 when the 
skin is liable to be chipped2 and if it 

occasions any irritation or uneasiness1 
a little fine flour or pure hair powder 
should be dusted on the hands or face4  
,a more elegant wash may be made of four
 ounces of potash1 four ounces of rose  
water1 and two of lemon juice1 mixed in 
two quarts of water4 ,a spoonful or two 
of this mixture put into the basin1 will
 scent and soften the water intended to 
be used4   ,,wash ,,balls4 ,shave thin  
two pounds of new white soap1 into about
 a teacupful of rose water1 and pour on 
as much boiling water as will soften it4
 ,put into a brass pan a pint of sweet  
oil1 four pennyworth of oil of almonds1 
half a pound of spermaceti1 and dissolve
 the whole over the fire4 ,then add the 
soap1 and half an ounce of camphor that 
has first been reduced to powder by     
rubbing it in a mortar with a few drops 
of spirits of wine1 or lavender water1  
or any other scent4 ,boil it ten        
minutes1 then pour it into a basin1 and 
stir till it is quite thick enough to   
roll up into hard balls1 which must then

 be done as soon as possible4 ,if       
essence is used1 stir it in quick after 
it is taken off the fire1 that the scent
 may not fly off4   ,,washing4 ,soda1 by
 softening the water1 saves a great deal
 of soap4 ,it should be melted in a     
large jug of water1 and some of it      
poured into the tubs and boiler2 and    
when the lather becomes weak1 more is to
 be added4 ,the new improvement in soft 
soap is1 if properly used1 a saving of  
nearly half in quantity2 and though     
something dearer than the hard1 it      
reduces the expence of washing          
considerably4 ,many good laundresses    
advise soaping linen in warm water the  
night previous to washing1 as           
facilitating the operation with less    
friction4   ,,wasps4 ,these insects are 
not only destructive to grapes1 peaches1
 and the more delicate kinds of fruit1  
but also to bees2 the hives of which    
they attack and plunder1 frequently     
compelling those industrious inmates to 
forsake their habitation4 ,about the    

time when the wasps begin to appear1    
several phials should be filled three   
parts full of a mixture consisting of   
the lees of beer or wine1 and the       
sweepings of sugar1 or the dregs of     
molasses1 and suspended by yellow       
packthread on nails in the garden wall4 
,when the bottles are filled with       
insects1 the liquor must be poured into 
another vial1 and the wasps crushed on  
the ground4 ,if they settle on wall     
fruit1 they may be destroyed by touching
 them with a feather dipped in oil2 or  
may be taken with birdlime put on the   
end of a stick or lath1 and touched     
while sitting on the fruit4 ,the number 
of these noxious insects might be       
greatly reduced by searching for their  
nests in the spring of the year4 ,the   
places to find them are at new posts1   
pales1 melon frames1 or any solid       
timber2 for as they make their combs of 
the shavings of sound wood1 which they  
rasp off with their fangs1 and moisten  
up with a mucus from their bodies1 they 

may often be found near such materials4 
,,water4 ,as it is difficult in some    
places to obtain a sufficient quantity  
of fresh spring water for constant use1 
especially in large towns and cities1 it
 is important to know that river water  
or such as becomes turbid1 may be       
rendered fit for use by the following   
easy experiment4 ,dissolve half an ounce
 of alum in a pint of warm water1 and   
stir it about in a puncheon of water    
taken from the river2 the impurities    
will soon settle to the bottom1 and in a
 day or two it will become as clear as  
the finest spring water4 ,to purify any 
kind of water that has become foul by   
being stagnant1 place a piece of wicker 
work in the middle of a vessel2 spread  
on this a layer of charcoal four or five
 inches thick1 and above the charcoal a 
quantity of sand4 ,the surface of the   
sand is to be covered with paper pierced
 full of holes1 to prevent the water    
from making channels in the sand4 ,the  
water to be purified is to be poured on1

 to filter through the sand and         
charcoal1 and the filter is to be       
removed occasionally4 ,by this simple   
process1 any person may procure good    
limpid water at a very trifling expense1
 and preserve what would otherwise      
become useless and offensive4   ,,water 
,,for ,,brewing4 ,the most proper water 
for brewing is soft river water1 which  
has had the rays of the sun1 and the    
influence of the air upon it1 which have
 a tendency to permit it easily to      
penetrate the malt1 and extract its     
virtues4 ,on the contrary1 hard waters  
astringe and bind the power of the malt1
 so that its virtues are not freely     
communicated to the liquor4 ,some people
 hold it as a maxim1 that all water that
 will mix with soap is fit for brewing1 
which is the case with the generality of
 river water2 and it has frequently been
 found from experience1 that when an    
equal quantity of malt has been used to 
a barrel of river water1 as to a barrel 
of spring water1 the brewing from the   

former has exceeded the other in        
strength above five degrees in the      
course of twelve months keeping4 ,it has
 also been observed1 that the malt was  
not only the same in quantity for one   
barrel as for the other1 but was the    
same in quality1 having all been        
measured from the same heap4 ,the hops  
were also the same1 both in quality and 
in quantity1 and the time of boiling    
equal in each4 ,they were worked in the 
same manner1 and tunned and kept in the 
same cellar2 a proof that the water only
 could be the cause of the difference4  
,dorchester beer1 which is generally in 
much esteem1 is chiefly brewed with     
chalky water1 which is plentiful in     
almost every part of that county2 and as
 the soil is mostly chalk1 the cellars1 
being dug in that dry soil1 contribute  
much to the good keeping of their drink1
 it being of a close texture1 and of a  
dry quality1 so as to dissipate damps2  
for it has been found by experience1    
that damp cellars are equally injurious 

to the casks and the good keeping of the
 liquor4 ,where water is naturally of a 
hard quality1 it may in some measure be 
softened by an exposure to the sun and  
air1 and by infusing in it some pieces  
of soft chalk2 or when the water is set 
on to boil1 in order to be poured on the
 malt1 put into it a quantity of bran1  
and it will have a very good effect4    
,,water ,,cakes4 ,dry three pounds of   
fine flour1 and rub into it a pound of  
sifted sugar1 a pound of butter1 and an 
ounce of carraway seeds4 ,make it into a
 paste with three quarters of a pint of 
boiling new milk2 roll the paste very   
thin1 and cut it into any form or size4 
,punch the cakes full of holes1 and bake
 on tin plates in a cool oven4   ,,water
 ,,gruel4 ,mix by degrees a large       
spoonful of oatmeal with a pint of water
 in a saucepan1 and when smooth1 boil   
it4 ,or rub the oatmeal smooth in a     
little water1 and put it into a pint of 
water boiling on the fire4 ,stir it     
well1 and boil it quick1 but do not     

suffer it to boil over4 ,in a quarter of
 an hour strain it off1 add salt and a  
bit of butter when eaten1 and stir it   
together till the whole is incorporated4
 ,to make it however in the quickest    
manner1 mix a spoonful of ground oatmeal
 very smooth1 with as much hot water as 
will just liquify it4 ,then gradually   
pour upon it a pint of boiling water1   
stirring it all the time to keep it     
smooth4 ,it may be cooled by pouring it 
from one basin to another till it is fit
 to drink4 ,water gruel made in this way
 is very smooth and good1 and being     
prepared in a few minutes1 it is        
particularly useful when wanted in      
haste1 to assist the operation of       
medicine4   ,,water ,,pipes4 ,to prevent
 their freezing when full of water1     
preserve a little circulation by leaving
 the cock dripping2 or by tying up the  
ball cock during the winter's frost1 the
 water may be preserved for use4 ,care  
should be taken however to lay the pipe 
which supplies the cistern in such a    

position as not to retain the water1 and
 of course it will not be liable to     
freeze4   ,,water ,,souchy4 ,stew two or
 three flounders1 some parsley leaves   
and roots1 thirty peppercorns1 and a    
quart of water1 till the fish are boiled
 to pieces1 and then pulp them through a
 sieve4 ,set over the fire the pulped   
fish1 the liquor that boiled them1 some 
perch1 tench1 and flounders1 and some   
fresh leaves or roots of parsley4       
,simmer them together till done enough1 
and serve in a deep dish4 ,slices of    
bread and butter are to be sent to      
table1 to eat with the souchy4   ,,wax4 
,bees' wax is obtained from the combs1  
after the sweet and liquid parts are    
extracted1 by heating and pressing them 
between iron plates4 ,the best sort is  
firm and hard1 of a clear yellow colour 
and an agreeable odour1 similar to that 
of honey4 ,new wax is tough1 yet easily 
broken2 by long keeping it becomes      
harder and more brittle1 loses its      
colour1 and partly also its fragrance4  

,with a view to bleach the wax1 it is   
cut into small pieces1 melted1 and      
poured into cold water4 ,in this state  
it is exposed to the sun1 afterwards    
melted again1 poured into water1 and    
exposed to the air1 two or three times  
over1 till it is perfectly blanched4 ,it
 is then dissolved for the last time1   
cast into flat moulds1 and again exposed
 to the air for a day or two1 in order  
to render it more transparent4   ,,wax  
,,plaster4 ,this is made of a pound of  
yellow wax1 half a pound of white rosin1
 and three quarters of mutton suet1     
melted together4 ,this forms a proper   
plaster for blisters1 and in other cases
 where a gentle digestive is necessary4 
,,weak ,,eyes4 ,dimness of sight1       
arising from weakness or inflammation1  
is best relieved by frequent washing of 
the eyes with cold water4 ,if this do   
not succeed1 the following solution may 
be applied4 ,dissolve four grains each  
of the sugar of lead and crude          
sal-ammoniac1 in eight ounces of water1 

to which a few drops of laudanum may    
occasionally be added1 and bathe the    
eyes with it night and morning4 ,a      
tea-spoonful of brandy in a cup of water
 will also make good eye-water1 or a    
little simple rose water may supply the 
place4   ,,wedding ,,cake4 ,take two    
pounds of butter1 beat it to a cream    
with the hand1 and put in two pounds of 
fine sugar sifted4 ,mix well together   
two pounds of fine dried flour1 half a  
pound of almonds blanched and pounded   
with orange-flower water1 and an ounce  
of beaten mace4 ,beat up sixteen eggs1  
leaving out three whites1 and put to    
them half a glass of sack1 and the same 
of brandy4 ,put a handful of the flour  
and almonds to the sugar and butter1    
then a spoonful of the eggs1 and so on  
till they are all mixed together4 ,beat 
it an hour with the hand1 add two pounds
 of currants1 half a pound of citron1   
half a pound of orange peel1 and two    
spoonfuls of orange-flower water4       
,butter the tin1 and bake it three hours

 and a half4 ,an iceing should be put   
over the cake after it is baked4        
,,weeds4 ,weeds are in their most       
succulent state in the month of ,june1  
and there is scarcely a hedge border but
 might be rendered useful by mowing them
 at this season1 but which afterwards   
would become a nuisance4 ,after the     
weeds have lain a few hours to wither1  
hungry cattle will eat them with great  
freedom1 and it would display the       
appearance of good management to embrace
 the transient opportunity4   ,,welch   
,,ale4 ,to brew very fine ,welch ale1   
pour forty-two gallons of hot but not   
boiling water1 on eight bushels of malt2
 cover it up1 and let it stand three    
hours4 ,mean while infuse four pounds of
 hops in a little hot water1 and put the
 water and hops into a tub2 run the wort
 upon them1 and boil them together three
 hours4 ,strain off the hops1 and       
reserve them for the small beer4 ,let   
the wort stand in a high tub till cool  
enough to receive the yeast1 of which   

put in two quarts of the best quality3  
mix it thoroughly and often4 ,when the  
wort has done working1 the second or    
third day1 the yeast will sink rather   
than rise in the middle3 remove it then1
 and tun the ale as it works out4 ,pour 
in a quart at a time gently1 to prevent 
the fermentation from continuing too    
long1 which weakens the liquor4 ,put    
paper over the bung-hole two or three   
days before it is closed up4   ,,welch  
,,beef4 ,rub three ounces of saltpetre  
into a good piece of the round or       
buttock4 ,after four hours apply a      
handful of common salt1 a quarter of an 
ounce of ,jamaica pepper1 and the same  
of black pepper1 mixed together4        
,continue it in the pickle a fortnight1 
then stuff it with herbs1 cover it with 
a thick paste1 and bake it4 ,take off   
the paste1 pour the liquor from it1 and 
pour over it some melted beef suet4     
,,welch ,,pudding4 ,melt half a pound of
 fine butter gently1 beat with it the   
yolks of eight and the whites of four   

eggs4 ,mix in six ounces of loaf sugar1 
and the rind of a lemon grated4 ,put a  
paste into a dish for turning out1 pour 
in the batter1 and bake it nicely4      
,,welch ,,rabbit4 ,toast a slice of     
bread on both sides1 and butter it4     
,toast a slice of ,gloucester cheese on 
one side1 and lay that on the bread2    
then toast the other side with a        
salamander1 rub mustard over1 and serve 
it up hot under a cover4   ,,wens4      
,these are prevalent chiefly among the  
inhabitants of marshy countries1        
bordering on rivers and standing waters1
 especially among females1 and persons  
of a delicate habit2 but they very often
 arise from scrophula4 ,camphor mixed   
with sweet oil1 or a solution of sal    
ammoniac1 have often been applied to    
these tumours with success4 ,in         
,derbyshire1 where this disorder greatly
 prevails1 they use the following       
preparation4 ,fifteen grains of burnt   
sponge are beaten up with a similar     
quantity of millipede1 and from eight to

 ten grains of cinnabar antimony4 ,the  
whole is to be mixed with honey1 and    
taken every morning before breakfast4   
,,westphalia ,,ham4 ,rub the ham with   
half a pound of coarse sugar1 let it lie
 twelve hours1 then rub it with an ounce
 of saltpetre pounded1 and a pound of   
common salt4 ,let it lie three weeks1   
turning it every day4 ,dry it over a    
wood fire1 and put a pint of oak sawdust
 into the water when it is              
boiled4--,another way4 ,take spring     
water that is not hard1 add saltpetre   
and bay salt to it till it will bear an 
egg1 the broad way1 then add a pound and
 a half of coarse sugar2 mix all        
together1 and let the ham lay in this   
pickle a fortnight or three weeks2 then 
lay it in the chimney to dry4 ,when you 
boil it1 put some hay into the copper   
with it4 ,you may keep the pickle as    
long as you please by often boiling it  
up4   ,,wet ,,clothes4 ,when a person   
has the misfortune to get wet1 care     
should be taken not to get too near the 

fire1 or into a warm room1 so as to     
occasion a sudden heat4 ,the safest way 
is to keep in constant motion1 until    
some dry clothes can be procured1 and to
 exchange them as soon as possible4     
,,wheat ,,bread4 ,to make it in the most
 economical way1 the coarsest of the    
bran only is to be taken from the flour1
 and the second coat1 or what is called 
pollard1 is to be left in the meal4     
,five pounds of the bran are to be      
boiled in somewhat more than four       
gallons of water1 in order that1 when   
perfectly smooth1 three gallons and     
three quarts of clear bran water may be 
poured into and kneaded up with         
forty-six pounds of the meal2 adding    
salt as well as yeast1 in the same way  
as for other bread4 ,when the dough is  
ready to bake1 the loaves are to be made
 up1 and baked two hours and a half in a
 tolerably hot oven4 ,as flour when thus
 made up will imbibe three quarts more  
of this bran liquor than of common      
water1 it evidently produces not only a 

more nutricious and substantial food1   
but increases one fifth above the usual 
quantity2 consequently it makes a saving
 of at least one day's consumption in   
every week4 ,if this meal bread were in 
general use1 it would be a saving to the
 nation of nearly ten millions a year4  
,besides1 this bread has the following  
peculiar property3 if put into the oven 
and baked for twenty minutes1 after it  
is ten days old1 it will appear again   
like new bread4   ,,wheat ,,ears4 ,to   
roast wheat ears and ortolans1 they     
should be spitted sideways1 with a vine 
leaf between each4 ,baste them with     
butter1 and strew them with bread crumbs
 while roasting4 ,ten or twelve minutes 
will do them4 ,serve them up with fried 
bread crumbs in the dish1 and gravy in a
 tureen4   ,,whey4 ,cheese whey is a    
very wholesome drink for weakly persons1
 especially when the cows are in fresh  
pasture4 ,tending to quench thirst1 and 
to promote sleep1 it is well adapted to 
feverish constitutions4 ,it is the most 

relaxing and diluting of all drinks1    
dissolving and carrying off the salts1  
and is a powerful remedy in the hot     
scurvy4   ,,whey ,,butter4 ,the whey is 
first set in mugs1 to acquire a         
sufficient degree of consistence and    
sourness for churning1 either by the    
warmth of the season1 or by a fire1 as  
in the making of milk butter4 ,sometimes
 the green and white whey are boiled    
together1 and turned by a little sour   
ale4 ,when the green whey is boiled     
alone1 it is necessary to keep it over  
the fire about half an hour1 till it    
begins to break and separate1 but it    
must be allowed to simmer only4 ,the    
process is much the same as in milk     
butter1 but it will keep only a few     
days1 and does not cut so firm as the   
butter which is made of cream4          
,,whigs4 ,mix with two pounds of fine   
flour1 half a pound of sugar pounded and
 sifted1 and an ounce of carraway seeds4
 ,melt half a pound of butter in a pint 
of milk2 when as warm as new milk1 put  

to it three eggs1 leaving out one white1
 and a spoonful of yeast4 ,mix them well
 together1 and let the paste stand four 
hours to rise4 ,make them into whigs1   
and bake them on buttered               
tins4--,another way4 ,rub half a pound  
of butter into a pound and a half of    
flour1 add a quarter of a pound of      
sugar1 a very little salt1 and three    
spoonfuls of new yeast4 ,make it into a 
light paste with warm milk1 let it stand
 an hour to rise1 and then form it into 
whigs4 ,bake them upon sheets of tin in 
a quick oven4 ,carraway seeds may be    
added if preferred4--,another way4 ,take
 two pounds and a half of flour1 dry it 
before the fire1 and when cold rub in a 
quarter of a pound of fresh butter1 and 
six ounces of sugar2 mix half a pint of 
yeast that is not bitter1 with warm     
milk1 put this to the flour with some   
carraway seeds2 mix all together to a   
light dough1 set it before the fire to  
rise1 then make it into what shape you  
please2 bake them in a slack oven4 ,you 

may add allspice beat fine1 instead of  
carraways1 if you please4--,another way4
 ,take a pound and a half of flour1 add 
a quarter of a pint of ale yeast to half
 a pint of warm milk1 mix these         
together1 and let it lie by the fire    
half an hour2 then work in half a pound 
of sugar and half a pound of fresh      
butter to a paste2 make them up1 and let
 them be put into a quick oven4         
,,whipt ,,cream4 ,take a quart of thick 
cream1 the whites of eight eggs well    
beaten1 with half a pint of sack2 mix   
all together1 and sweeten it to your    
taste1 with double-refined sugar2 7you  
may perfume it if you please1 with a    
little musk1 or ambergris1 tied in a    
piece of muslin1 and steeped a little   
while in the cream7 pare a lemon1 and   
tie some of the peel in the middle of   
the whisk1 then whip up the cream1 take 
off the froth with a spoon1 and lay it  
in the glasses1 or basons4 ,this does   
well over a fine tart4   ,,whipt        
,,syllabubs4 ,put some rich cream into  

an earthen pot1 add some white wine1    
lemon juice1 and sugar to the taste4    
,mill them well together with a         
chocolate mill1 and as the froth keeps  
rising take it off with a spoon1 and put
 it into syllabub glasses4 ,they should 
be made the day before they are to be   
used4 ,syllabubs are very pretty in the 
summer time made with red currant juice1
 instead of lemon juice4--,another way4 
,take a quart of cream1 boil it1 and let
 it stand till cold2 then take a pint of
 white wine1 pare a lemon thin1 and     
steep the peel in the wine two hours    
before you use it2 to this add the juice
 of a lemon1 and as much sugar as will  
make it very sweet2 put all together    
into a bowl1 and whisk it one way till  
it is pretty thick1 fill the glasses1   
and keep it a day before you use it4 ,it
 will keep good for three or four days4 
,let the cream be full measure1 and the 
wine rather less2 if you like it        
perfumed1 put in a grain or two of      
ambergris4--,another way4 ,to a quart of

 thick cream put half a pint of sack1   
the juice of two ,seville oranges1 or   
lemons1 grate the peel of two lemons1   
and add half a pound of double-refined  
sugar well pounded2 mix a little sack   
with sugar1 and put it into some of the 
glasses1 and red wine and sugar into    
others1 the rest fill with syllabub     
only4 ,then whisk your cream up very    
well1 take off the froth with a spoon1  
and fill the glasses carefully1 as full 
as they will hold4 ,observe1 that this  
sort must not be made long before they  
are used4   ,,white ,,bread4 ,this is   
made the same as household bread1 except
 that it consists of fine flour unmixed4
 ,the water to be used should be        
lukewarm in summer1 and in very cold    
weather it must be hot1 but not so as to
 scald the yeast4 ,bricks are made by   
moulding the loaves long instead of     
round1 and cutting the sides in several 
places before they are put into the     
oven4   ,,white ,,cakes4 ,dry half a    
pound of flour1 rub into it a very      

little pounded sugar1 one ounce of      
butter1 an egg1 a few carraways1 and as 
much milk and water as will make it into
 a paste4 ,roll it thin1 cut it into    
little cakes with a wine glass1 or the  
top of a canister1 and bake them fifteen
 minutes on tin plates4   ,,white       
,,caudle4 ,boil four spoonfuls of       
oatmeal in two quarts of water1 with a  
blade or two of mace1 and a piece of    
lemon peel2 stir it often1 and let it   
boil a full quarter of an hour1 then    
strain it through a sieve for use2 when 
you use it1 grate in some nutmeg1       
sweeten it to your palate1 and add what 
white wine you think proper3 if it is   
not for a sick person1 you may squeeze  
in a little lemon juice4   ,,white      
,,cerate4 ,take four ounces of olive    
oil1 half an ounce of spermaceti1 and   
four ounces of white wax4 ,put them into
 an earthen pipkin1 and stir the mixture
 with a stick till it is quite cold4    
,,white ,,gravy4 ,boil in a quart of    
water a pound and a half of veal1 from  

the knuckle or scrag end of the neck4   
,add a small onion1 a bunch of sweet    
herbs1 a blade of mace1 a little whole  
pepper and salt4 ,after an hour's       
simmering over the fire1 strain off the 
gravy1 and it is ready for use4         
,,white ,,gravy ,,for ,,soups4 ,to a few
 slices of lean ham1 add a knuckle of   
veal cut in pieces1 some turnips1       
parsnips1 leeks1 onions1 and celery4    
,put them all into a stewpan with two   
quarts of water1 and let it simmer till 
the meat is nearly tender1 without      
allowing it to colour4 ,add to this half
 as much clear beef gravy1 and boil it  
an hour1 skimming off the fat very      
clean4 ,strain it1 and set it by for    
use4   ,,white ,,herrings4 ,if good1    
their gills are of a fine red1 and the  
eyes bright2 as is likewise the whole   
fish1 which must be stiff and firm4     
,having scaled1 drawn1 and cleaned them1
 dust them with flour1 and fry them of a
 light brown4 ,plain or melted butter   
for sauce4   ,,white ,,lead4 ,white     

oxide of lead is often adulterated by   
the carbonate of lime4 ,to detect this  
pour four drams of pure acetous acid1   
over a dram of the suspected oxide4     
,this will dissolve both oxide and      
chalk2 but if a few drops of a solution 
of oxalic acid be now poured in1 a very 
abundant white precipitate of oxalate of
 lime will take place4   ,,white        
,,paint4 ,an excellent substitute for   
white oil paint may be made of fresh    
curds bruised fine1 and kneaded with an 
equal quantity of slacked lime4 ,the    
mixture is to be well stirred1 without  
any water1 and it will produce an       
excellent white paint for inside work4  
,as it dries very quickly1 it should be 
used as soon as made2 and if two coats  
be laid on1 it may afterwards be        
polished with a woollen cloth till it   
becomes as bright as varnish4 ,if       
applied to places exposed to moisture1  
the painting should be rubbed over with 
the yolk of an egg1 which will render it
 as durable as the best of oil painting4

 ,no kind of painting can be so cheap2  
and as it dries speedily1 two coats of  
it may be laid on in a day and polished1
 and no offensive smell will arise from 
it4   ,,white ,,pot4 ,the antient way of
 making a white pot is to put the yolks 
of four or five eggs well beaten to a   
pint of cream1 adding some pulps of     
apples1 sugar1 spices1 and sippets of   
white bread4 ,it may be baked either in 
a dish1 or in a crust4--,another way4   
,beat eight eggs1 leaving out four      
whites1 with a little rose water2 strain
 them to two quarts of new milk1 and a  
small nutmeg grated1 and sugar to your  
taste2 cut a ,french roll in thin       
slices1 and lay in the bottom of a soup 
dish 7after buttering it7 then pour over
 your milk and eggs1 and bake it in a   
slow oven4   ,,white ,,puddings4 ,pour  
two pints and a half of scalding hot    
milk upon half a pound of ,naples       
biscuits1 or bread2 let it stand        
uncovered1 and when well soaked1 bruise 
the bread very fine4 ,add half a pound  

of almonds well beaten with             
orange-flower water1 three quarters of a
 pound of sugar1 a pound of beef suet or
 marrow shred fine1 a quarter of an     
ounce of salt1 ten yolks of eggs and    
five whites4 ,mix the whole thoroughly  
together1 and put it into the skins well
 prepared1 filling them but half full1  
and tying them at proper distances like 
sausages4 ,the skins must be carefully  
cleaned1 and laid in rose water some    
hours before they are used4 ,currants   
may be used instead of almonds1 if      
preferred4   ,,white ,,hog',s           
,,puddings4 ,when the skins have been   
well soaked and cleaned1 rinse and soak 
them all night in rose water1 and put   
into them the following preparation4    
,mix half a pound of blanched almonds   
cut into seven or eight parts1 with a   
pound of grated bread1 two pounds of    
marrow or rich suet1 a pound of         
currants1 some beaten cinnamon1 cloves1 
mace1 and nutmeg2 a quart of cream1 the 
yolks of six and whites of two eggs1 a  

little orange-flower water1 a little    
fine ,lisbon sugar1 and some lemon peel 
and citron sliced1 and half fill the    
skins4 ,to know whether it be sweet     
enough1 warm a little in a panikin4     
,much care must be taken in boiling1 to 
prevent the puddings from bursting4     
,prick them with a small fork as they   
rise1 and boil them in milk and water4  
,lay them in a table cloth till cold4   
,,white ,,onion ,,sauce4 ,peel half a   
dozen white ,spanish onions1 cut them in
 half1 and lay them in a pan of spring  
water for a quarter of an hour4 ,boil   
them an hour1 or till quite tender1     
drain them well on a hair sieve1 and    
then chop and bruise them fine4 ,put    
them into a clean saucepan with flour   
and butter1 half a tea-spoonful of salt1
 and some cream or good milk4 ,stir it  
till it boils1 rub the whole through a  
sieve1 adding milk or cream to make it  
of a proper thickness4 ,this is the     
usual sauce for boiled rabbits1 mutton1 
or tripe2 but there requires plenty of  

it4   ,,white ,,sauce4 ,this favourite  
sauce is equally adapted to fowls1      
fricassee1 rabbits1 white meat1 fish1   
and vegetables2 and it is seldom        
necessary to purchase any fresh meat to 
make it1 as the proportion of that      
flavour is but small4 ,the liquor in    
which fowls1 veal1 or rabbit have been  
boiled1 will answer the purpose2 or the 
broth of whatever meat happens to be in 
the house1 such as necks of chickens1   
raw or dressed veal4 ,stew with a little
 water any of these1 with a bit of lemon
 peel1 some sliced onion1 some white    
peppercorns1 a little pounded mace or   
nutmeg1 and a bunch of sweet herbs4     
,keep it on the fire till the flavour is
 good2 then strain it1 and add a little 
good cream1 a piece of butter1 a very   
little flour1 and salt to your taste4 ,a
 squeeze of lemon may be added after the
 sauce is taken off the fire1 shaking it
 well4 ,yolk of egg is often used in    
fricassee1 cream is better1 as the      
former is apt to curdle4   ,,white      

,,soup4 ,take a scrag of mutton1 a      
knuckle of veal1 after cutting off as   
much meat as will make collops1 two or  
three shank bones of mutton nicely      
cleaned1 and a quarter of very fine     
undressed lean gammon of bacon4 ,add a  
bunch of sweet herbs1 a piece of fresh  
lemon peel1 two or three onions1 three  
blades of mace1 and a dessert-spoonful  
of white pepper4 ,boil all in three     
quarts of water1 till the meat falls    
quite to pieces4 ,next day take off the 
fat1 clear the jelly from the sediment1 
and put it into a nice tin saucepan4 ,if
 maccaroni be used1 it should be added  
soon enough to get perfectly tender1    
after soaking in cold water4 ,vermicelli
 may be added after the thickening1 as  
it requires less time to do4 ,prepare   
the thickening beforehand thus3 blanch a
 quarter of a pound of sweet almonds1   
and beat them to a paste in a marble    
mortar1 with a spoonful of water to     
prevent their oiling4 ,then mince a     
large slice of cold veal or chicken1 and

 beat it with a piece of stale white    
bread2 add all this to a pint of thick  
cream1 a bit of fresh lemon peel1 and a 
blade of pounded mace4 ,boil it a few   
minutes1 add to it a pint of soup1 and  
strain and pulp it through a coarse     
sieve4 ,this thickening is then fit for 
putting to the rest1 which should boil  
for half an hour afterwards4--,to make a
 plainer white soup1 boil a small       
knuckle of veal1 till the liquor is     
reduced to three pints4 ,add seasoning  
as above1 and a quarter of a pint of    
good milk4 ,two spoonfuls of cream1 and 
a little ground rice1 will give it a    
proper thickness4 ,the meat and the soup
 may both be served together4--,another4
 ,take a scrag or knuckle of veal1      
slices of undressed gammon of bacon1    
onions1 mace1 and simmer them in a small
 quantity of water1 till it is very     
strong4 ,lower it with a good beef broth
 made the day before1 and stew it till  
the meat is done to rags4 ,add cream1   
vermicelli1 a roll1 and almonds4        

,,white ,,wine ,,whey4 ,set on the fire 
half a pint of new milk2 the moment it  
boils up1 pour in as much sound raisin  
wine as will completely turn it1 and    
until it looks clear4 ,let it boil up1  
then set the saucepan aside till the    
curd subsides1 and do not stir it4 ,pour
 the whey off1 add to it half a pint of 
boiling water1 and a little lump sugar4 
,the whey will thus be cleared of milky 
particles1 and may be made to any degree
 of weakness4   ,,whitings4 ,these may  
be had almost at any time1 but are      
chiefly in season during the first three
 months of the year4 ,in choosing them1 
the firmness of the body and fins is    
chiefly to be looked to2 and in places  
where there is no regular supply of     
fish1 it will be found an accommodation 
to dry them for keeping4 ,the largest   
are best for this purpose4 ,take out the
 gills1 the eyes1 and the entrails1 and 
remove the blood from the backbone4     
,wipe them dry1 salt the inside1 and lay
 them on a board for the night4 ,hang   

them up in a dry place1 and after three 
or four days they will be fit to eat4   
,when to be dressed1 skin and rub them  
over with egg1 and cover them with bread
 crumbs4 ,lay them before the fire1     
baste with butter till sufficiently     
browned1 and serve them with egg sauce4 
,,whitlows4 ,as soon as the disorder is 
apparent1 the finger affected is to be  
plunged into warm water1 or the steam of
 boiling water may be applied to it4    
,the application must be very frequently
 repeated the first day1 and the        
complaint will soon be dispersed4       
,unfortunately however it is too        
generally supposed1 that such slight    
attacks can have only slight            
consequences1 and hence they are too apt
 to be neglected till the complaint has 
considerably increased4 ,but in this    
state no time should be lost in         
resorting to skilful advice1 as the     
danger attending these small tumours is 
much greater than is usually imagined4  
,,whole ,,rice ,,pancakes4 ,stew half a 

pound of whole rice in water till it is 
very tender1 and let it stand in a basin
 to cool4 ,break it small1 put to it    
half a pint of scalded cream1 half a    
pound of clarified butter1 a handful of 
flour1 a little nutmeg and salt1 and    
five eggs well beaten4 ,stir these well 
together1 and fry them in butter or     
lard4 ,serve them up with sugar sifted  
over them1 and a ,seville orange or     
lemon cut and laid round the dish4 ,this
 preparation may be made into a pudding1
 either baked or boiled1 and with       
currants added or not1 as approved4     
,three quarters of an hour will bake it1
 and an hour will boil it4  ,,whole     
,,rice ,,pudding4 ,stew very gently a   
quarter of a pound of whole rice1 in a  
pint and a half of new milk4 ,when the  
rice is tender1 pour it into a basin1   
stir in a piece of butter1 and let it   
stand till quite cool4 ,then put in four
 eggs1 a little salt1 some nutmeg and   
sugar4 ,boil it an hour in a basin well 
buttered4   ,,wild ,,ducks4 ,a wild     

duck1 or a widgeon1 will require twenty 
or twenty-five minutes roasting1        
according to the size4 ,a teal1 from    
fifteen to twenty minutes2 and other    
birds of this kind1 in proportion to    
their size1 a longer or a shorter time4 
,baste them with butter1 and take them  
up with the gravy in1 sprinkling a      
little over them before they are quite  
done4 ,serve them up with shalot sauce  
in a boat1 or with good gravy1 and      
lemons cut in quarters4   ,,wild ,,fowl4
 ,season with salt and pepper1 and put a
 piece of butter into each2 but the     
flavour is best preserved without       
stuffing4 ,to take off the fishy taste  
which wild fowl sometimes have1 put an  
onion1 salt1 and hot water1 into the    
dripping pan1 and baste them with this  
for the first ten minutes3 then take    
away the pan1 and baste constantly with 
butter4 ,wild fowl require much less    
dressing than tame3 they should be      
served of a fine colour1 and well       
frothed up4 ,a rich brown gravy should  

be sent in the dish2 and when the breast
 is cut into slices1 before taking off  
the bone1 a squeeze of lemon1 with      
pepper and salt1 is a great improvement 
to the flavour4   ,,wiltshire ,,bacon4  
,the way to cure ,wiltshire bacon is to 
sprinkle the flitch with salt1 and let  
the blood drain off for twenty-four     
hours4 ,then mix a pound and a half of  
coarse sugar1 the same quantity of bay  
salt1 not quite so much as half a pound 
of saltpetre1 and a pound of common     
salt4 ,rub this mixture well on the     
bacon1 turning it every day for a month3
 then hang it to dry1 and afterwards    
smoke it ten days4 ,the quantity of     
salts above mentioned is sufficient for 
the whole hog4   ,,wiltshire ,,cheese4  
,this is made of new milk1 a little     
lowered with water and skim milk4 ,the  
curd is first broken with the hand and  
dish1 care being taken to let the whey  
run off gradually1 to prevent its       
carrying away with it the fat of the    
cowl4 ,for thin cheese the curd is not  

broken so fine as in ,gloucestershire2  
for thick cheese it is crushed finer    
still4 ,the whey is poured off as it    
rises1 and the curd pressed down4 ,the  
mass is then pared down three or four   
times over1 in slices about an inch     
thick1 in order to extract all the whey 
from it1 and then it is pressed and     
scalded as before4 ,after separating the
 whey1 the curd is sometimes broken     
again1 and salted in the cowl2 and at   
others it is taken warm out of the      
liquor1 and salted in the vat4 ,thin    
cheeses are placed in one layer1 with a 
small handful of salt2 and thick ones in
 two layers1 with two handfuls of salt2 
the salt being spread and rubbed        
uniformly among the curd4   ,,windsor   
,,beans4 ,these should be boiled in     
plenty of water1 with a little salt1 and
 be put in when the water boils4 ,serve 
them up with boiled bacon1 and parsley  
and butter in a boat4   ,,windsor       
,,beans ,,fricasseed4 ,when grown large1
 but not mealy1 boil1 blanch1 and lay   

them in a white sauce previously heated 
up4 ,warm them through in the sauce1 and
 serve them up4 ,no beans but what are  
of a fine green should be used for this 
dish4   ,,windsor ,,pudding4 ,shred half
 a pound of suet very fine1 grate into  
it half a pound of ,french roll1 a      
little nutmeg1 and the rind of a lemon4 
,add to these half a pound of chopped   
apple1 half a pound of currants clean   
washed and fried1 half a pound of jar   
raisins stoned and chopped1 a glass of  
rich sweet wine1 and five eggs well     
beaten1 with a little salt4 ,mix all    
thoroughly together1 and boil it in a   
basin or mould for three hours4 ,sift   
fine sugar over it when sent to table1  
and pour white wine sauce into the dish4
   ,,windsor ,,soap4 ,cut the best white
 soap into thin slices1 melt it over a  
slow fire1 and scent it with oil of     
carraway1 or any other agreeable        
perfume4 ,shaving boxes may then be     
filled with the melted soap1 or it may  
be poured into a small drawer or any    

other mould2 and after it has stood a   
few days to dry1 it may be cut into     
square pieces ready for use4   ,,wine4  
,the moderate use of wine is highly     
conducive to health1 especially in weak 
and languid habits1 and in convalescents
 who are recovering from the attacks of 
malignant fevers4 ,hence it forms an    
extensive article of commerce1 and      
immense quantities are consumed in this 
country4 ,but nothing is more capable of
 being adulterated1 or of producing more
 pernicious effects on the human        
constitution1 and therefore it requires 
the strictest attention4 ,a few simple  
means only will be sufficient to detect 
such adulterations1 and to prevent their
 fatal consequences4 ,if new white wine1
 for example1 be of a sweetish flavour1 
and leave a certain astringency on the  
tongue2 if it has an unusually high     
colour1 disproportionate to its nominal 
age and real strength2 or if it has a   
strong pungent taste1 resembling that of
 brandy or other ardent spirits1 such   

liquor may be considered as adulterated4
 ,when old wine presents either a very  
pale or a very deep colour1 or possesses
 a very tart and astringent taste1 and  
deposits a thick crust on the sides or  
bottom of glass vessels1 it has then    
probably been coloured with some foreign
 substance4 ,this may easily be detected
 by passing the liquor through filtering
 paper1 when the colouring ingredients  
will remain on the surface4 ,the fraud  
may also be discovered by filling a     
small vial with the suspected wine1 and 
closing its mouth with the finger3 the  
bottle is then to be inverted1 and      
immersed in a basin of clear water4 ,the
 finger being withdrawn1 the tinging or 
adulterating matter will pass into the  
water1 so that the former may be        
observed sinking to the bottom by its   
own weight4 ,wines becoming tart or     
sour1 are frequently mixed with the     
juice of carrots and turnips2 and if    
this do not recover the sweetness to a  
sufficient degree1 alum or the sugar of 

lead is sometimes added2 but which      
cannot fail to be productive of the     
worst effects1 and will certainly       
operate as slow poison4 ,to detect the  
alum1 let the suspected liquor be mixed 
with a little lime water4 ,at the end of
 ten or twelve hours the composition    
must be filtered1 and if crystals be    
formed1 it contains no alum4 ,but if it 
be adulterated1 the sediment will split 
into small segments1 which will adhere  
to the filtering paper on which it is   
spread4 ,in order to detect the litharge
 or sugar of lead1 a few drops of the   
solution of yellow orpiment and         
quicklime should be poured into a glass 
of wine4 ,if the colour of the liquor   
change1 and become successively dark    
red1 black or brown1 it is an evident   
proof of its being adulterated with     
lead4 ,as orpiment is poisonous1 it     
would be better to use a few drops of   
vitriolic acid for this purpose1 which  
should be introduced into a small       
quantity of the suspected liquor4 ,this 

will cause the lead to sink to the      
bottom of the glass1 in the form of a   
white powder4 ,a solution of hepatic gas
 in distilled water1 if added to wine   
sophisticated with lead1 will produce a 
black sediment1 and thus discover the   
smallest quantity of that poisonous     
metal2 but in pure wine1 no             
precipitation will take place4 ,the     
following preparation has been proved to
 be a sufficient test for adulterated   
wine or cider4 ,let one dram of the dry 
liver of sulphur1 and two drams of the  
cream of tartar1 be shaken in two ounces
 of distilled water1 till the whole     
become saturated with hepatic gas3 the  
mixture is then to be filtered through  
blotting paper1 and kept in a vial      
closely corked4 ,in order to try the    
purity of wine1 about twenty drops of   
this test are to be poured into a small 
glass3 if the wine only become turbid   
with white clouds1 and a similar        
sediment be deposited1 it is then not   
impregnated with any metallic           

ingredients4 ,but if it turn black or   
muddy1 its colour approach to a deep    
red1 and its taste be at first sweet1   
and then astringent1 the liquor         
certainly contains the sugar1 or other  
pernicious preparation of lead4 ,the    
presence of iron is indicated by the    
wine acquiring a dark blue coat1 after  
the test is put in1 similar to that of  
pale ink2 and if there be any particles 
of copper or verdigris1 a blackish grey 
sediment will be formed4 ,a small       
portion of sulphur is always mixed with 
white wines1 in order to preserve them2 
but if too large a quantity be employed1
 the wine thus impregnated becomes      
injurious4 ,sulphur however may easily  
be detected1 for if a piece of an egg   
shell1 or of silver1 be immersed in the 
wine1 it instantly acquires a black hue4
 ,quicklime is also mixed with wine1 for
 imparting a beautiful red colour4 ,its 
presence may easily be ascertained by   
suffering a little wine to stand in a   
glass for two or three days2 when the   

lime1 held in solution1 will appear on  
the surface in the form of a thin       
pellicle or crust4 ,the least hurtful   
but most common adulteration of wine1 is
 that of mixing it with water1 which may
 be detected by throwing into it a small
 piece of quicklime4 ,if it slack or    
dissolve the lime1 the wine must have   
been diluted2 but if the contrary1 which
 will seldom be the case1 the liquor may
 be considered as genuine4   ,,wine     
,,cooled4 ,the best way of cooling wine 
or other liquors in hot weather1 is to  
dip a cloth in cold water1 and wrap it  
round the bottle two or three times1    
then place it in the sun4 ,the process  
should be renewed once or twice4        
,,wine ,,posset4 ,boil some slices of   
white bread in a quart of milk4 ,when   
quite soft1 take it off the fire1 grate 
in half a nutmeg1 and a little sugar4   
,pour it out1 and add by degrees a pint 
of sweet wine1 and serve it with toasted
 bread4   ,,wine ,,refined4 ,in order to
 refine either wine or cider1 beat up   

the whites and shells of twenty eggs4   
,mix a quart of the liquor with them1   
and put it into the cask4 ,stir it well 
to the bottom1 let it stand half an     
hour1 and stop it up close4 ,in a few   
days it may be bottled off4   ,,wine    
,,roll4 ,soak a penny ,french roll in   
raisin wine till it will hold no more3  
put it in a dish1 and pour round it a   
custard1 or cream1 sugar1 and lemon     
juice4 ,just before it is served1       
sprinkle over it some nonpareil comfits1
 or stick into it a few blanched almonds
 slit4 ,sponge biscuits may be used     
instead of the roll4   ,,wine ,,sauce4  
,for venison or hare1 mix together a    
quarter of a pint of claret or port1 the
 same quantity of plain mutton gravy1   
and a table-spoonful of currant jelly4  
,let it just boil up1 and send it to    
table in a sauce boat4   ,,wine         
,,vinegar4 ,after making raisin wine1   
when the fruit has been strained1 lay it
 on a heap to heat2 then to every       
hundred weight1 put fifteen gallons of  

water4 ,set the cask in the sun1 and put
 in a toast of yeast4 ,as vinegar is so 
necessary an article in a family1 and   
one on which so great a profit is made1 
a barrel or two might always be kept    
preparing1 according to what suited4 ,if
 the raisins of wine were ready1 that   
kind might be made2 if gooseberries be  
cheap and plentiful1 then gooseberry    
vinegar may be preferred2 or if neither1
 then the sugar vinegar2 so that the    
cask need not be left empty1 or be      
liable to grow musty4   ,,wine ,,whey4  
,put on the fire a pint of milk and     
water1 and the moment it begins to boil1
 pour in as much sweet wine as will turn
 it into whey1 and make it look clear4  
,boil it up1 and let it stand off the   
fire till the curd all sinks to the     
bottom4 ,do not stir it1 but pour off   
the whey for use4 ,or put a pint of     
skimmed milk and half a pint of white   
wine into a basin1 let it stand a few   
minutes1 and pour over it a pint of     
boiling water4 ,when the curd has       

settled to the bottom1 pour off the     
whey1 and put in a piece of lump sugar1 
a sprig of balm1 or a slice of lemon4   
,,winter ,,vegetables4 ,to preserve     
several vegetables to eat in the winter1
 observe the following rules4 ,french   
beans should be gathered young1 and put 
into a little wooden keg1 a layer of    
them about three inches deep4 ,then     
sprinkle them with salt1 put another    
layer of beans1 and so on till the keg  
is full1 but be careful not to sprinkle 
too much salt4 ,lay over them a plate1  
or a cover of wood that will go into the
 keg1 and put a heavy stone upon it4 ,a 
pickle will rise from the beans and     
salt2 and if they are too salt1 the     
soaking and boiling will not be         
sufficient to make them palatable4 ,when
 they are to be eaten1 they must be cut1
 soaked1 and boiled as fresh beans4     
,carrots1 parsnips1 and beet root1      
should be kept in layers of dry sand1   
and neither they nor potatoes should be 
cleared from the earth4 ,store onions   

keep best hung up in a dry cold room4   
,parsley should be cut close to the     
stalks1 and dried in a warm room1 or on 
tins in a very cool oven4 ,its flavour  
and colour may thus be preserved1 and   
will be found useful in winter4         
,artichoke bottoms1 slowly dried1 should
 be kept in paper bags4 ,truffles1      
morels1 and lemon peel1 should be hung  
in a dry place1 and ticketed4 ,small    
close cabbages1 laid on a stone floor   
before the frost sets in1 will blanch   
and be very fine1 after many weeks'     
keeping4   ,,wood4 ,an excellent glue1  
superior to the common sort1 and        
suitable for joining broken furniture or
 any kind of wood1 may be made of an    
ounce of isinglass dissolved in a pint  
of brandy4 ,the isinglass should be     
pounded1 dissolved by gentle heat1      
strained through a piece of muslin1 and 
kept in a glass closely stopped4 ,when  
required for use1 it should be dissolved
 with moderate heat1 and applied the    
same as common glue4 ,its effect is so  

powerful as to join the parts of wood   
stronger than the wood itself1 but      
should not be exposed to damp or        
moisture4   ,,woodcocks4 ,these will    
keep good for several days4 ,roast them 
without drawing1 and serve them on      
toast4 ,the thigh and back are esteemed 
the best4 ,butter only should be eaten  
with them1 as gravy diminishes the      
fineness of the flavour4 ,to roast      
woodcocks and snipes in the ,french     
method1 take out the trails and chop    
them1 except the stomachs1 with some    
minced bacon1 or a piece of butter4 ,add
 some parsley and chives1 and a little  
salt4 ,put this stuffing into the birds1
 sow up the opening1 and roast them with
 bacon covered with paper4 ,serve them  
up with ,spanish sauce4   ,,woollens4   
,to preserve articles of this sort from 
the moths1 let them be well brushed and 
shaken1 and laid up cool and dry4 ,then 
mix among them bitter apples from the   
druggists'1 in small muslin bags1       
carefully sewn up in several folds of   

linen1 and turned in at the edges4      
,,worms4 ,a strong decoction of walnut  
tree leaves thrown upon the ground where
 there are worm casts1 will cause them  
to rise up4 ,they may then be given to  
the poultry1 or thrown into the fish    
pond4 ,salt and water1 or a ley of wood 
ashes1 poured into worm-holes on a      
gravel walk1 will effectually destroy   
them4 ,sea water1 the brine of salted   
meat1 or soot1 will be found to answer  
the same purpose4   ,,worms4 ,worms in  
children are denoted by paleness of the 
face1 itching of the nose1 grinding of  
the teeth during sleep1 offensive       
breath1 and nausea4 ,the belly is hard  
and painful1 and in the morning there is
 a copious flow of saliva1 and an       
uncommon craving for dry food4 ,amongst 
a variety of other medicines for        
destroying worms in the human body1 the 
following will be found effectual4 ,make
 a solution of tartarised antimony1 two 
grains in four ounces of water1 and take
 two or three tea-spoonfuls three times 

a day1 for four days2 and on the        
following day a purging powder of       
calomel and jalap1 from three to six    
grains each4 ,or take half a pound of   
senna leaves well bruised1 and twelve   
ounces of olive oil1 and digest them    
together in a sand heat for four or five
 days4 ,strain off the liquor1 take a   
spoonful in the morning fasting1        
persevere in it1 and it will be found   
effectual in the most obstinate cases4  
,a more simple remedy is to pour some   
port wine into a pewter dish1 and let it
 stand for twenty-four hours4 ,half a   
common wine-glassful is a sufficient    
dose for an infant1 and a whole one for 
an adult4   ,,wormwood ,,ale4 ,the      
proper way to make all sorts of herb    
drinks1 is to gather the herbs in the   
right season4 ,then dry them in the     
shade1 and put them into closed paper   
bags4 ,when they are wanted for use1    
take out the proper quantity1 put it    
into a linen bag1 and suspend it in the 
beer or ale1 while it is working or     

fermenting1 from two to six or eight    
hours1 and then take it out4 ,wormwood  
ought not to lie so long1 three or four 
hours will be quite sufficient4 ,if the 
herbs are properly gathered and         
prepared1 all their pure and balsamic   
virtues will readily infuse themselves  
into the liquor1 whether wine or beer1  
as the pure sweet quality in malt does  
into the warm liquor in brewing1 which  
is done effectually in about an hour4   
,but if malt is suffered to remain more 
than six hours1 before the liquor is    
drawn off1 all the nauseous properties  
will be extracted1 and overpower the    
good ones4 ,it is the same in infusing  
any sort of well-prepared herbs1 and    
great care therefore is requisite in all
 preparations1 that the pure qualities  
are neither evaporated or overpowered4  
,otherwise1 whatever it be1 it will soon
 tend to putrefaction1 and become       
injurious and loathsome4 ,beer1 ale1 or 
other liquor1 into which herbs are      
infused1 must be unadulterated1 or the  

infusion will be destroyed by its       
pernicious qualities4 ,nothing is more  
prejudicial to the health1 or the       
intellectual faculties of mankind1 than 
adulterated liquors4 ,articles which in 
their purest state are of an equivocal  
character1 and never to be trusted      
without caution1 are thus converted into
 decided poisons4--,another way of      
making wormwood ale4 ,take a quantity of
 the herb1 according to the intended    
strength of the liquor1 and infuse it   
for half an hour in the boiling wort4   
,then strain it off1 and set the wort to
 cool4 ,wormwood beer prepared either   
ways1 is a fine wholesome liquor4 ,it is
 gentle1 warming1 assisting digestion1  
and refining to the blood1 without      
sending any gross fumes to the head4    
,the same method should be observed in  
making all sorts of drinks1 in which any
 strong bitter herbs are infused4 ,it   
renders them pleasant and grateful1 both
 to the stomach and palate1 and         
preserves all the medicinal virtues4    

,most bitter herbs have a powerful      
tendency to open obstructions1 if       
judiciously managed2 but in the way in  
which they are too commonly made1 they  
are not only rendered extremely         
unpleasant1 but their medicinal         
properties are destroyed4   ,,wounds4   
,if occasioned by a cut1 it will be     
proper immediately to close the wounded 
part1 so as to exclude the air and      
prevent its bleeding1 and then any      
common sticking plaister may be applied4
 ,when the wound is deep and difficult  
to close1 a bandage should be applied2  
and if the skin be lacerated1 or the    
edges of the wound begin to be rough1   
lay on some lint dipped in sweet oil1   
and cover the whole with a piece of fine
 oil cloth4 ,new honey spread on folded 
linen affords an excellent remedy for   
fresh and bleeding wounds1 as it will   
prevent inflammation and the growth of  
proud flesh4 ,in wounds which cannot    
readily be healed1 on account of        
external inflammation and feverish heat1

 emollient poultices1 composed of the   
crumb of bread boiled in milk1 must be  
applied1 and renewed several times in a 
day1 without disturbing or touching the 
wounded part with the fingers4 ,wounds  
of the joints will heal most            
expeditiously by the simple application 
of cold water1 provided the orifice of  
such wounds be immediately closed by    
means of adhesive plaster4   ,,wow      
,,wow4 ,for stewed beef1 chop some      
parsley leaves very fine1 quarter two or
 three pickled cucumbers or walnuts1 and
 divide them into small squares1 and set
 them by ready4 ,put into a saucepan a  
good bit of butter1 stir up with it a   
table-spoonful of fine flour1 and about 
half a pint of the broth in which the   
beef was boiled4 ,add a table-spoonful  
of vinegar1 as much ketchup or port     
wine1 or both1 and a tea-spoonful of    
made mustard4 ,let it simmer gently till
 it is sufficiently thickened1 put in   
the parsley and pickles ready prepared1 
and pour it over the beef1 or send it up

 in a sauce tureen4   ,,writ ,,of       
,,ejectment4 ,when a tenant has either  
received or given a proper notice to    
quit at a certain time1 and fails to    
deliver up possession1 it is at the     
option of the landlord to give notice of
 double rent1 or issue a writ to        
dispossess the tenant4 ,in the latter   
case he recovers the payment of the     
rent1 or the surrender of the premises4 
,in all cases between landlord and      
tenant1 when half a year's rent is due1 
such landlord may serve a declaration or
 ejectment for the recovery of the      
premises1 without any formal demand or  
re-entry4 ,if the premises be           
unoccupied1 though not surrendered1 he  
may affix the declaration to the door1  
or any other conspicuous part of the    
dwelling1 which will be deemed legal1   
and stand instead of a deed of re-entry4
     ,y4   ,,yeast4 ,this is the barm or
 froth which rises in beer1 and other   
malt liquors1 during a state of         
fermentation4 ,when thrown up by one    

quantity of malt or vinous liquid1 it   
may be preserved to be put into another1
 at a future period2 on which it will   
exert a similar fermentative action4    
,yeast is likewise used in the making of
 bread1 without which it would be heavy 
and unwholesome4 ,it has a vinous sour  
odour1 a bitter taste arising from the  
hops in the malt liquor1 and it reddens 
the vegetable blues4 ,when it is        
filtered1 a matter remains which        
possesses properties similar to         
vegetable gluten2 by this separation the
 yeast loses the property of exciting   
fermentation1 but recovers it again when
 the gluten is added4 ,the addition of  
yeast to any vegetable substance1       
containing saccharine matter1 excites   
fermentation by generating a quantity of
 carbonic acid gas4 ,this very useful   
substance cannot always be procured     
conveniently from malt liquor for baking
 and brewing3 the following method will 
be found useful for its extemporaneous  
preparation4 ,mix two quarts of soft    

water with wheat flour1 to the          
consistence of thick gruel2 boil it     
gently for half an hour1 and when almost
 cold1 stir into it half a pound of     
sugar and four spoonfuls of good yeast4 
,put the whole into a large jug1 or     
earthen vessel1 with a narrow top1 and  
place it before the fire1 that by a     
moderate heat it may ferment4 ,the      
fermentation will throw up a thin       
liquor1 which pour off and throw away2  
keep the remainder in a bottle1 or jug  
tied over1 and set it in a cool place4  
,the same quantity of this as of common 
yeast will suffice to bake or brew with4
 ,four spoonfuls of this yeast will make
 a fresh quantity as before1 and the    
stock may always be kept up1 by         
fermenting the new with the remainder of
 the former quantity4--,another method4 
,take six quarts of soft water1 and two 
handfuls of wheaten meal or barley4     
,stir the latter in the water before the
 mixture is placed over the fire1 where 
it must boil till two thirds are        

evaporated4 ,when this decoction becomes
 cool1 incorporate with it1 by means of 
a whisk1 two drams of salt of tartar1   
and one dram of cream of tartar1        
previously mixed4 ,the whole should now 
be kept in a warm place4 ,thus a very   
strong yeast for brewing1 distilling1   
and baking1 may be obtained4 ,for the   
last-mentioned purpose1 however1 it     
ought to be diluted with pure water1 and
 passed through a sieve1 before it is   
kneaded with the dough1 in order to     
deprive it of its alkaline taste4--,in  
countries where yeast is scarce1 it is a
 common practice to twist hazel twigs so
 as to be full of chinks1 and then to   
steep them in ale yeast during          
fermentation4 ,the twigs are then hung  
up to dry1 and at the next brewing they 
are put into the wort instead of yeast4 
,in ,italy the chips are frequently put 
into turbid wine for the purpose of     
clearing it1 which is effected in about 
twenty-four hours4--,a good article for 
baking bread may be made in the         

following manner4 ,boil a pound of fine 
flour1 a quarter of a pound of brown    
sugar1 and a little salt1 in two gallons
 of water1 for one hour4 ,let it stand  
till it is milk warm1 then bottle and   
cork it close1 and it will be fit for   
use in twenty-four hours4 ,a pint of    
this yeast will make eighteen pounds of 
bread4 ,or mash a pound of mealy        
potatoes1 and pulp them through a       
cullender2 add two ounces of brown      
sugar1 and two spoonfuls of common      
yeast4 ,keep it moderately warm while   
fermenting1 and it will produce a quart 
of good yeast4--,the best method of     
preserving common yeast1 produced from  
beer or ale1 is to set a quantity of it 
to settle1 closely covered1 that the    
spirit may not evaporate4 ,provide in   
the mean time as many small hair sieves 
as will hold the thick barm3 small      
sieves are mentioned1 because dividing  
the yeast into small quantities conduces
 to its preservation4 ,lay over each    
sieve a piece of coarse flannel that may

 reach the bottom1 and leave at least   
eight inches over the rim4 ,pour off the
 thin liquor1 and set it by to subside1 
as the grounds will do for immediate    
baking or brewing1 if covered up for a  
few hours4 ,fill the sieves with the    
thick barm1 and cover them up for two   
hours3 then gather the flannel edges as 
a bag1 and tie them firmly with twine4  
,lay each bag upon several folds of     
coarse linen1 changing these folds every
 half hour1 till they imbibe no more    
moisture4 ,then cover each bag with     
another piece of flannel1 changing it if
 it becomes damp1 and hang them in a    
cool airy place4 ,the yeast should be   
strained before it is set to settle1 and
 while the flannel bags are laid upon   
the folds of linen1 they must be covered
 with a thick cloth4 ,when the yeast is 
wanted for use1 prepare a strong        
infusion of malt2 to a gallon of which  
add a piece of dried barm1 about the    
size of a goose's egg4 ,the proportion  
indeed must depend upon its quality1    

which experience only can ascertain4    
,the malt infusion must be nearly milk  
warm when the yeast is crumbled into it3
 for two hours it will froth high1 and  
bake two bushels of flour into          
well-fermented bread4 ,a decoction of   
green peas1 or of ripened dry peas1 with
 as much sugar as will sweeten it1 makes
 fairer bread than the malt infusion2   
but it will take a larger quantity of   
dried yeast to produce fermentation4 ,it
 was usual some years ago to reduce     
porter yeast to dryness1 and in that    
state it was carried to the ,west       
,indies1 where it was brought by means  
of water to its original state1 and then
 employed as a ferment4--,another method
 of preserving yeast4 ,take a quantity  
of yeast1 and work it well with a whisk 
till it becomes thin2 then have a broad 
wooden platter1 or tub1 that is very    
clean and dry1 and1 with a soft brush1  
lay a layer of yeast all over the       
bottom1 and turn the mouth downwards    
that no dust can fall in1 but so that   

the air may come to it1 to dry it4 ,when
 that coat is very dry1 lay on another2 
do so till you have as much as you      
intend to keep1 taking care that one    
coat is dry before you lay on another4  
,when you have occasion to make use of  
this yeast1 cut a piece off1 and lay it 
in warm water2 stir it till it is       
dissolved1 and it is fit for use4 ,if it
 is for brewing1 take a whisk1 or a     
large handful of birch tied together1   
and dip it into the yeast1 and hang it  
up to dry2 when it is dry wrap it up in 
paper1 and keep it in a dry place2 thus 
you may do as many as you please4 ,when 
your beer is fit to work1 throw in one  
of your whisks1 and cover it over2 it   
will set it a working as well as fresh  
yeast4 ,when you find you have a head   
sufficient1 take out your whisk and hang
 it up4 ,if the yeast is not all off1 it
 will do for your next brewing4         
,,yeast ,,cakes4 ,the inhabitants of    
,long ,island in ,america are in the    
habit of making yeast cakes once a year4

 ,these are dissolved and mixed with the
 dough1 which it raises in such a manner
 as to form it into very excellent      
bread4 ,the following is the method in  
which these cakes are made4 ,rub three  
ounces of hops so as to separate them1  
and then put them into a gallon of      
boiling water1 where they are to boil   
for half an hour4 ,now strain the liquor
 through a fine sieve into an earthen   
vessel1 and while it is hot1 put in     
three pounds and a half of rye flour1   
stirring the liquid well and quickly as 
the flour is put in4 ,when it has become
 milk warm1 add half a pint of good     
yeast4 ,on the following day1 while the 
mixture is fermenting1 stir well into it
 seven pounds of ,indian corn meal1 and 
it will render the whole mass stiff like
 dough4 ,this dough is to be well       
kneaded and rolled out into cakes about 
a third of an inch in thickness4 ,these 
cakes are to be cut out into large disks
 or lozenges1 or any other shape1 by an 
inverted glass tumbler or any other     

instrument2 and being placed on a sheet 
of tinned iron1 or on a piece of board1 
are to be dried by the heat of the sun4 
,if care be taken to turn them          
frequently1 and to see that they take no
 wet or moisture1 they will become as   
hard as ship biscuit1 and may be kept in
 a bag or box1 which is to be hung up or
 kept in an airy and perfectly dry      
situation4 ,when bread is to be made1   
two cakes of the above-mentioned        
thickness1 and about three inches in    
diameter1 are to be broken and put into 
hot water1 where they are to remain all 
night1 the vessel standing near the     
fire4 ,in the morning they will be      
entirely dissolved1 and then the mixture
 is to be employed in setting the       
sponge1 in the same way as beer yeast is
 used4 ,in making a farther supply for  
the next year1 beer or ale yeast may be 
used as before2 but this is not         
necessary where a cake of the old stock 
remains1 for this will act on the new   
mixture precisely in the same way4 ,if  

the dry cakes were reduced to powder in 
a mortar1 the same results would take   
place1 with perhaps more convenience1   
and in less time4 ,indian meal is used  
because it is of a less adhesive nature 
than wheat flour1 but where ,indian meal
 cannot easily be procured1 white       
pea-meal1 or even barley-meal1 will     
answer the purpose equally well4 ,the   
principal art or requisite in making    
yeast cakes1 consists in drying them    
quickly and thoroughly1 and in          
preventing them from coming in contact  
with the least particle of moisture till
 they are used4   ,,yeast ,,dumplins4   
,make a very light dough as for bread1  
only in a smaller quantity4 ,when it has
 been worked up1 and risen a sufficient 
time before the fire1 mould it into good
 sized dumplins1 put them into boiling  
water1 and let them boil twenty minutes4
 ,the dough may be made up with milk and
 water if preferred4 ,these dumplins are
 very nice when done in a potatoe       
steamer1 and require about thirty-five  

minutes1 if of a good size4 ,the steamer
 must not be opened till they are taken 
up1 or it will make the dumplins heavy4 
,dough from the baker's will answer the 
purpose very well1 if it cannot         
conveniently be made at home4 ,the dough
 made for rolls is the most delicate for
 dumplins4 ,if not eaten as soon as they
 are taken up1 either out of the water  
or the steamer1 they are apt to fall and
 become heavy4 ,eaten with cold butter  
they are much better than with any kind 
of sauce1 except meat dripping directly 
from the pan4 ,the addition of a few    
currants will make good currant         
dumplins4   ,,yellow ,,blamange4 ,pour a
 pint of boiling water to an ounce of   
isinglass1 and add the peel of one      
lemon4 ,when cold1 put in two ounces of 
sifted sugar1 a quarter of a pint of    
white wine1 the yolks of four eggs1 and 
the juice of a lemon4 ,stir all well    
together1 let it boil five minutes1     
strain it through a bag1 and put it into
 cups4   ,,yellow ,,dye4 ,there is a new

 stain for wood1 and a yellow dye for   
cloth1 which consists of a decoction of 
walnut or hickory bark1 with a small    
quantity of alum dissolved in it1 in    
order to give permanency to the colour4 
,wood of a white colour receives from   
the application of this liquid a        
beautiful yellow tinge1 which is not    
liable to fade4 ,it is particularly for 
furniture made of maple1 especially that
 kind of it which is called bird's eye1 
and which is commonly prepared by       
scorching its surface over a quick fire4
 ,the application of the walnut dye     
gives a lustre even to the darkest      
shades1 while to the paler and fainter  
ones it adds somewhat of a greenish hue1
 and to the whiter parts various tints  
of yellow4 ,after applying this stain to
 cherry and apple wood1 the wood should 
be slightly reddened with a tincture of 
some red dye1 whose colour is not liable
 to fade4 ,a handsome dye is thus given 
to it which does not hide the grain1 and
 which becomes still more beautiful as  

the wood grows darker by age4 ,walnut   
bark makes the most permanent yellow dye
 for dyeing cloth of any of the         
vegetable substances used in this       
country4 ,care should be taken that the 
dye be not too much concentrated3 when  
this happens1 the colour is far less    
bright and delicate1 and approaches     
nearer to orange4 ,it is hardly         
necessary to add1 that the dye should be
 boiled and kept in a brass vessel1 or  
in some other which has no iron in its  
composition4 ,a lively yellow colour for
 dyeing cloth1 may be produced from     
potato tops4 ,gather them when ready to 
flower1 press out the juice1 mix it with
 a little water1 and suffer the cloth to
 remain in it for twenty-four hours4    
,the cloth1 whether of wool1 cotton1 or 
flax1 is then to be dipped in spring    
water4 ,by plunging the cloth thus      
tinged with yellow1 into a vessel of    
blue dye1 a brilliant and lasting green 
is obtained4   ,,yellow ,,lemon ,,cream4
 ,pare four lemons very thin into twelve

 large spoonfuls of water1 and squeeze  
the juice on seven ounces of finely     
powdered sugar4 ,beat well the yolks of 
nine eggs2 then add the peels and juice 
of the lemons1 and work them together   
for some time4 ,strain the whole through
 a flannel1 into a silver saucepan1 or  
one of very nice block-tin1 and set it  
over a gentle fire4 ,stir it one way    
till it is pretty thick1 and scalding   
hot1 but not boiling1 or it will curdle4
 ,pour it into jelly glasses4 ,a few    
lumps of sugar should be rubbed hard on 
the lemons before they are pared1 to    
attract the essence1 and give a better  
colour and flavour to the cream4        
,,yorkshire ,,cakes4 ,mix two pounds of 
flour with four ounces of butter melted 
in a pint of good milk1 three spoonfuls 
of yeast1 and two eggs4 ,beat all well  
together1 and let it rise2 then knead   
it1 and make it into cakes4 ,let them   
first rise on tins1 and then bake in a  
slow oven4--,another sort is made as    
above1 leaving out the butter4 ,the     

first sort is shorter2 the last lighter4
   ,,yorkshire ,,knead ,,cakes4 ,rub six
 ounces of butter into a pound of flour 
till it is very fine1 and mix it into a 
stiff paste with milk4 ,knead it well1  
and roll it out several times4 ,make it 
at last about an inch thick1 and cut it 
into cakes1 in shapes according to the  
fancy4 ,bake them on an iron girdle1 and
 when done on one side turn them on the 
other4 ,cut them open and butter them   
hot4 ,they also eat well cold or        
toasted4 ,half a pound of currants well 
washed and dried may be added at        
pleasure4   ,,yorkshire ,,hams4 ,mix    
half a pound of salt1 three ounces of   
saltpetre1 half an ounce of sal         
prunella1 and five pounds of coarse     
sugar4 ,rub the hams with this mixture1 
after it has been well incorporated1 and
 lay the remainder of it upon the top4  
,then put some water to the pickle1     
adding salt till it will bear an egg4   
,boil and strain it1 cover the hams with
 it1 and let them lie a fortnight4 ,rub 

them well with bran1 and dry them4 ,the 
above ingredients are sufficient for    
three good hams4   ,,yorkshire          
,,pudding4 ,mix five spoonfuls of flour 
with a quart of milk1 and three eggs    
well beaten4 ,butter the pan4 ,when the 
pudding is brown by baking under the    
meat1 turn the other side upwards1 and  
brown that4 ,set it over a chafing-dish 
at first1 and stir it some minutes4 ,it 
should be made in a square pan1 and cut 
into pieces before it comes to table4   
,,young ,,fowls4 ,the following will be 
found to be a nice way of dressing up a 
small dish4 ,bone1 singe1 and wash a    
young fowl4 ,make a forcemeat of four   
ounces of veal1 two ounces of lean ham  
scraped1 two ounces of fat bacon1 two   
hard yolks of eggs1 a few sweet herbs   
chopped1 two ounces of beef suet1 a     
tea-spoonful of lemon peel minced fine1 
an anchovy1 salt1 pepper1 and a very    
little cayenne4 ,beat all in a mortar1  
with a tea-cupful of crumbs1 and the    
yolks and whites of three eggs4 ,stuff  

the inside of the fowl1 draw the legs   
and wings inwards1 tie up the neck and  
rump close4 ,stew the fowl in a white   
gravy2 when it is done through and      
tender1 add a large cupful of cream1    
with a bit of butter and flour4 ,give it
 one boil1 add the squeeze of a lemon1  
and serve it up4   ,,young ,,onion      
,,sauce4 ,peel a pint of button onions1 
and lay them in water4 ,put them into a 
stewpan with a quart of cold water1 and 
let them boil for half an hour or more1 
till they are quite tender4 ,they may   
then be put to half a pint of mushroom  
sauce4   ,,finis4   ,j4 ,,and ,r4       
,,childs1 ,,printers1 ,,bungay4         
99       99       99       99       99  
,transcriber's ,notes3  ,obvious        
punctuation errors repaired with the    
exception of emdashes and long dashes   
which seem to have been chosen on a     
whim4 ,this was retained as no clear    
usage could be determined4  ,varied     
hyphenation was retained4 ,archaic      
spelling was retained1 this includes    

words such as controul and bason4       
,decisions on what to correct were      
mainly made on the spelling occurring   
more than once in the text4  ,the       
dictionary portion of the text places   
the letter ,v before the letter ,u4     
,page viii1 coudescend changed to       
condescend 7who condescend to examine7  
,page xiv1 sometims changed to sometimes
 7and sometimes never is7  ,page #aj1   
extra word a4 ,original reads3 7pint add
 a a pound7  ,page #bc1 fricasee changed
 to fricassee 7fricassee sauce2 adding  
cream7  ,page #bi1 salsafy changed to   
salsify 7rape1 salsify1 herbs7  ,page   
#cg1 composion changed to composition   
7sifted4 ,this composition7  ,page #dj1 
perper changed to pepper 7parsely1 salt1
 pepper7  ,page #da1 artle changed to   
article 7a much better article7  ,page  
#df1 or changed to of 7of as much wort7 
,page #ec1 ,housleek changed to         
,houseleek 7,houseleek used by7  ,page  
#ee1 ,boorhaave changed to ,boorhave    
7,boerhave recommended the7  ,page #ee1 

runnet changed to rennet 7rennet as is  
sufficient7  ,page #eg1 of changed to   
off 7take off the fat7  ,page #ei1      
trufflles changed to truffles 7cayenne1 
a few truffles7  ,page #fc1 thorougly   
changed to thoroughly 7thoroughly       
blended1 so as7  ,page #fc1 boi changed 
to boil 7days2 then boil7  ,page #fd1   
wisk changed to whisk 7swept with a     
whisk7  ,page #fe1 seady changed to     
ready 7ready cut up7  ,page #fe1        
prerides changed to presides 7a lady    
presides7  ,page #ha1 ,,clarifed changed
 to ,,clarified 7,,clarified ,,sugar4   
,break7  ,page #hb1 degress changed to  
degrees 7be added by degrees1 keeping7  
,page #hg1 them changed to then 7then be
 oval7  ,page #ia1 accomodation changed 
to accommodation 7accommodation of      
mercenary7  ,page #ih1 acacording       
changed to according 7buttermilk        
strained1 according7  ,page #ih1 gizards
 changed to gizzards 7line the gizzards 
of turkeys7  ,page #ajb1 marjarom       
changed to marjoram 7marjoram1 pepper1  

salt7  ,page #ajc1 scissars changed to  
scissors 7scissors in the other7  ,page 
#ajf1 rhubard changed to rhubarb 7two of
 rhubarb1 four7  ,page #ajh1 tkem       
changed to them 7liberty to rescue them7
  ,page #aag1 but' changed to put 7and  
put in six7  ,page #abb1 peefectly      
changed to perfectly 7after being       
perfectly soaked7  ,page #abb1 soakd    
changed to soaked 7after being perfectly
 soaked7  ,page #adj1  e changed to lie 
7let it lie closely7  ,page #add1 i     
changed to in 7saving in the article7   
,page #adi1 candid changed to candied   
7sweetmeats1 add some candied7  ,page   
#afg1 ot changed to of 7of coarse sugar4
 ,let7  ,page #agd1 vingear changed to  
vinegar 7vinegar1 to change his7  ,page 
#aih1 coppera changed to copperas       
7mixture of alum and copperas7  ,page   
#bjd1 und changed to and 7and take a    
small7  ,page #bca1 word do added to    
text 7,in order to do this7  ,page #bcg1
 trough changed to through 7passed      
through a riddle7  ,page #bci1 penicious

 changed to pernicious 7of course       
pernicious7  ,page #bdd1 dey changed to 
dry 7three weeks1 then dry7  ,page #bdi1
 crums changed to crumbs 7with crumbs of
 bread7  ,page #bea1 smootly changed to 
smoothly 7on a tin foil1 smoothly7      
,page #bfc1 surperfluous changed to     
superfluous 7burning2 the superflous7   
,page #bff1 than changed to then 7the   
pan1 then shift7  ,page #bfg1 d wn      
changed to down 7,press down each1 and7 
,page #bfg1 word be added to text       
7flour4 ,these are to be7  ,page #bgi1  
infeority changed to inferiority        
7dressed1 their inferiority7  ,page     
#bhh1 chaffing changed to chafing 7over 
a chafing-dish7  ,page #bid1 ,out       
changed to ,cut 7,,of ,,morels4 ,cut7   
,page #cji1 stir it is till it cool     
changed to stir it till it is cool 7stir
 it till it is cool7  ,page #caf1       
repeated word it removed from text4     
,original read 7it it in pieces of four7
  ,page #cbd1 o changed to of 7one pound
 of currants7  ,page #cbf1 binns changed

 to bins 7kept in sacks or bins7  ,page 
#ccf1 ofe th changed to of the 7strain  
the contents of the7  ,page #cfd1 rgeat 
changed to great 7great rarefaction1    
causes7  ,page #cia1 injuririous changed
 to injurious 7to produce an injurious7 
,page #dad1 celebated changed to        
celebrated 7,,stramonium4 ,this         
celebrated7  ,page #dcb1 cherries       
changed to ,cherries 7apples1 c4        
,cherries17  ,page #dcd1 regulary       
changed to regularly 7regularly cleaned1
 are apt7  ,page #dcf1 chessnut changed 
to chesnut 7thistles1 and chesnuts17    
,page #ddb1 brililant changed to        
brilliant 7the pale yet brilliant7      
,page #ddb1 ,,trasplanting changed to   
,,transplanting 7,,transplanting ,,of   
,,flowers7  ,page #ddg1 romoved changed 
to removed 7removed by slow degrees7    
,page #def1 ,,yourt changed to ,,yogurt 
7,,turkish ,,yogurt4 ,let a small7      
,page #dhe1 the entry for ,,wild ,,ducks
 was moved to before ,,wild ,,fowl4     
,page #dhi1 close changed to closed     

7closed paper bags7