,,the ,,country ,,handbooks--,,iv ,,edited ,,by ,,harry ,,roberts ,the ,still-,room ,illustration3 ,a ,,cornish ,,stiller ,,of ,,herbs4 ,the ,still-,room ,by ,mrs4 ,charles ,roundell and ,harry ,roberts ,illustration ,john ,lane1 ,the ,bodley ,head ,london and ,new ,york ,,mdcccciii ,,william ,,clowes ,,and ,,sons1 ,,ltd41 ,,london ,,and ,,beccles4 ,,editor',s ,,note ,,mrs4 ,,charles ,,roundell is responsible for the chapters dealing with the ,pickling of ,meat1 ,preserves1 ,refreshments at a ,garden-,party1 and ,food for ,invalids2 as well as for certain recipes scattered through the book4 ,these are distinguished by the initials 8,j4 ,r40 ,,contents ,page ,a ,,plea ,,for ,,housewifery #a ,,butter ,,and ,,cream #i ,,cheese #af ,,pickling ,,meat #bc ,,fish #ca ,,eggs #cb ,,pickling ,,vegetables #cc ,,condiments ,,and ,,sauces #dj ,,preserves #dh ,,the ,,storing ,,of ,,fruit ,,and ,,herbs #eg ,,the ,,bottling ,,of ,,fruit ,,and ,,vegetables #fc ,,the ,,drying ,,of ,,fruit ,,and ,,vegetables #fg ,,home-,,brewed ,,beer #ga ,,cider #gg ,,wine-,,making #hj ,,the ,,distilling ,,of ,,waters ,,and ,,cordials #ib ,,some ,,other ,,cordials ,,and ,,bitters #aab ,,drinks--,,old ,,and ,,new #aag ,,hints ,,for ,,refreshments ,,at ,a ,,garden-,,party ,,or ,,picnic #abh ,,ice ,,creams #acg ,,food ,,for ,,invalids #aci ,,perfumes #ade ,,some ,,miscellaneous ,,recipes #adi ,,index #aec ,,list ,,of ,,illustrations ,a ,,cornish ,,stiller ,,of ,,herbs ,frontispiece ,,symbols ,,of ,,distillation ,page #c ,,alchemist ,,in ,,his ,,laboratory 0 #e ,,alchemist ,,performing ,,mystic ,,rites 0 #g ,,diaphragm ,,churn 0 #aj ,,melotte ,,cream ,,separator ,to face page #aj ,a ,,small ,,butter-,,worker ,page #aa ,,milk-,,strainer ,,for ,,use ,,with ,,muslin 0 #ac ,,double ,,pan ,,for ,,devonshire ,,cream-,,raising 0 #ac ,a ,,self-,,skimming ,,porcelain ,,milk-,,pan 0 #ad ,,butter-,,scoop 0 #ad ,,old ,,distilling ,,furnaces ,,and ,,stills 0 #ce ,,distilling ,,oyle ,,out ,,of ,,seedes 0 #dc ,a ,,fruit-,,room 0 #ei ,,orr',s ,,fruit-,,storing ,,trays ,to face page #fj ,,lee',s ,,steam ,,fruit ,,preserving ,,apparatus 0 0 #fb ,,ryland',s ,,fruit ,,bottles ,page #fd ,,lee',s ,,fruit ,,bottles ,,and ,,boiler ,to face page #fd ,,barnett ,,and ,,foster',s ,,spile-,,drawer ,page #gd ,a ,,group ,,of ,,drinking-,,glasses 0 #hb ,a ,,group ,,of ,,ancient ,,bottles 0 #hc ,a ,,simple ,,fruit-,,mill 0 #hd ,,cork-,,driver 0 #hd ,a ,,group ,,of ,,modern ,,bottles 0 #hf ,a ,,wine ,,filter-,,bag 0 #hh ,,balneum ,,mari 0 #ic ,,distilling ,,by ,,heat ,,of ,,steam 0 #ic ,,some ,,old ,,distilling ,,vessels 0 #ie ,,distilling ,,by ,,heat ,,of ,,fermenting ,,manure 0 #ig ,,alchemist ,,with ,,his ,,servant 0 #ig ,a #af,,th-,,century ,,still1 ,,with ,,condenser ,,jacket ,,to ,,helm ,,of ,,still 0 #ii 8,,the ,,instrument ,,named ,,the ,,pellicane0 0 #ii ,,stills ,,at ,,the ,,works ,,of ,,the ,,london ,,essence ,,co4 ,to face page #ajj ,,balneum ,,mari ,page #aja ,,furnace ,,with ,,stills 0 #aja ,,still-,,room ,,of ,,the ,,london ,,essence ,,co4 ,to face page #ajb ,,furnace ,,with ,,stills ,page #ajc ,,persian ,,rose-,,water ,,sprinkler 0 #ajd ,a ,,perforated ,,water-,,bath 0 #aje ,a ,,portable ,,copper ,,still 0 #aje ,,old ,,apparatus ,,used ,,for ,,condensing ,,the ,,distillate 0 #ajg 8,,beholde ,,here ,a ,,manner ,,or ,,fashion ,,of ,,balneo ,,mari0 0 #aji ,,old ,,vessels ,,used ,,in ,,distilling 0 #aaj ,,tending ,,the ,,furnace 0 #aaj ,,balneum ,,mari 0 #aaj ,,copper ,,spirit-,,measure 0 #aae ,,copper ,,funnel 0 #aae ,,coffee ,,roaster ,to face page #abj ,,beer ,,warmer ,,or ,,muller ,page #abb ,,some ,,old ,,mortars 0 #aca ,,persian ,,incense ,,burner 0 #adg ,the ,still-,room 8,the preparation of meats and bread and drinks1 that they may be rightly handled1 and in order to this intention1 is of exceedingly great moment2 howsomever it may seem a mechanical thing and savouring of the kitchen and buttery1 yet it is of more consequence than those fables of gold and precious stones and the like40--,,bacon4 ,the ,,still-,,room ,a ,,plea ,,for ,,housewifery ,,we live in an age which may well be called the age of the purveyor2 and1 if we continue travelling along the road upon which we have entered1 the time cannot be far distant when it will be held ridiculous to do anything at all for ourselves4 ,to appreciate1 to criticize1 to display taste in selection--these are the hall-marks of to-day1 and home is but another name for a private restaurant4 ,homes such as those in which ,goldsmith and ,dickens delighted are now calculated to bring a blush to the cheeks of the superior and the 8artistic40 ,of few of our fine ladies can it be said that 8they are excellent ,housewives1 and as capable of descending to the kitchen with propriety as of acting in their exalted stations with dignity40 ,we are nowadays far more willing to applaud and reward the woman who throws her 8,letters0--real or imaginary--before the eyes of the bored and lazy world1 than the one who is merely efficient in the sphere allotted to her sex by nature4 ,an occasional grant1 such as ,stow records as being made by ,henry ,,viii41 would do much to remedy the position of the housewife4 ,king ,henry's grant was of an estate in ,leadenhall ,street to 8,mistris ,cornewallies1 widdow1 and her heires1 in reward of ,fine ,puddings by her made40 ,illustration3 ,,symbols ,,of ,,distillation4 7,from ,baker's 8,jewell of ,health10 #aegf47 ,but suppers have gone out--not the midnight meals of the ,strand and ,piccadilly--cider has gone out1 and home-cured hams1 with home-brewed ale and home-stilled cordials1 have gone the way of ,mrs4 ,primrose's gooseberry wine and ,mr4 ,frank ,churchill's spruce beer4 ,little economies are now as unfashionable as quiet generosity1 hospitality1 and comfort4 ,if it is not beneath the dignity of a man to spend enjoyable hours of labour in laboratory or malthouse1 in sick-ward or workshop1 woman need not feel degraded by the apportionment to her of those duties which are more immediately bound up with the creation of happy and refreshing homes4 ,a private latch-key is no doubt part of the universal birthright1 but it does not in itself afford a sufficient aim in life4 ,to be able to discourse cleverly of ,browning and ,wagner is an accomplishment easily acquired1 and affords pleasure to no one4 ,to acquire a reputation for the excellence of our home-made gooseberry wine1 of our home-baked bread1 or of our home-brewed beer is much more difficult and much more worthy4 ,there is more scope for the use of brains in housewifery than in almost any of the other careers open to women1 and this possibly is why so many women are fighting shy of it4 ,in housewifery there can be but little pretence1 for no ignorance may remain hid4 ,bluff and a ready tongue or pen go a long way towards creating many a 8brilliant reputation0 in the 8artistic0 and vapid world which lives at clubs and restaurants1 and runs societies for improving other people4 ,but no bluff will ever avail in the presence of the food or drink in the preparation of which our skill has been employed4 ,the products of housewifery speak for themselves2 they are no empty expressions of sentiments which may be false or true4 ,illustration3 ,,alchemist ,,in ,,his ,,laboratory4 7,from ,baker's 8,jewell of ,health10 #aegf47 ,in no way1 indeed1 can affection be displayed with more subtle grace and delicacy than by the thoughtfulness of the housewife4 ,the greatest of poets has no such instrument at his command4 ,not that women1 in order to be efficient in their homes1 need be ignorant of the events and thoughts which are in progress outside4 ,quite otherwise1 they should be able to be the boon companions of men4 ,but what ,i would urge is that they should take over as their share of the necessary work of mankind the management of that department which is immediately associated with domestic life4 ,in this there is nothing degrading4 ,for1 after all1 it is housewifery to which nearly all the arts and sciences bring their secrets4 ,home and comfort1 food and drink--it will be a long time before we can get quite away from the need of these things4 ,to introduce science and order into the domestic kingdom is a task worthy of the finest intellect2 and that woman who by the use of brains organizes and systematizes her household work is she who can best front with a smiling face the difficulty of obtaining servants--which appears to be the great omnipresent trouble of ,englishwomen4 ,illustration3 ,,alchemist ,,performing ,,mystic ,,rites4 7,from ,baker's 8,jewell of ,health10 #aegf47 ,in his summary of the 8inward and outward vertues which ought to be in a compleate woman10 ,gervase ,markham laid it down that she must be 8of chast thought1 stout courage1 patient1 untyred1 watchfull1 diligent1 witty1 pleasant1 constant in friendship1 full of good ,neighbourhood1 wise in discourse1 but not frequent therein1 sharpe and quicke of speech1 but not bitter or talkative1 secret in affaires1 comfortable in her counsels1 and generally skilfull in the worthy knowledges which doe belong to her ,vocation40 ,later he says that1 of all these 8outward and active knowledges10 8the first and most principall is a perfect skill and knowledge in ,cookery1 together with all the secrets belonging to the same1 because it is a duty rarely belonging to a woman2 and shee that is utterly ignorant therein1 may not by the ,lawes of strict ,justice challenge the freedome of marriage1 because indeede shee can then but performe halfe her vow2 for she may love and obey1 but shee cannot cherish1 serve1 and keepe him with that true duty which is ever expected40 ,the work that is most personal and nearest to our hand may be the most important and most valuable after all4 ,it may also1 as has been said1 be the finest and most dignified if we approach it in the right spirit4 ,the chipping away of the gross and unessential1 with the consequent liberation of the true and fine1 is as noble a process in cookery as in sculpture4 ,yet how different is the attitude of even the humblest artist in words or marble or paint towards his material and his work from that of the average housewife towards the flavours and fragrances which she is privileged to elucidate and to blend4 ,it is a ludicrous thing that women cry out for spheres in which to display their power4 ,and all these centuries they have been entrusted with the practice of an art with almost boundless possibilities1 yet scarcely any of them have proved capable of rising above the status of artisans in that craft4 ,equally1 one looks in vain for the ,roger ,bacons1 the ,harveys1 the ,darwins1 or the ,hubers of the kitchen4 ,the processes of cooking do not seem to inspire women with any of the wonder1 religion1 and scientific zeal such as almost every branch of labour has inspired in man4 ,mechanically and brainlessly the recipes of the cookery books are followed by myriads of women everywhere1 so that the compounding of foods and drinks is usually as uninteresting a piece of drudgery as can be conceived4 ,one may well pray for a reaction1 if indeed the art of housewifery is not past praying for4 ,,butter ,,and ,,cream ,illustration3 ,,diaphragm ,,churn4 ,illustration3 ,,the ,,melotte ,,cream ,,separator ,illustration3 ,a ,,small ,,butter-,,worker4 ,illustration3 ,,milk-,,strainer ,,for ,,use ,,with ,,muslin4 ,illustration3 ,,double ,,pan ,,for ,,devonshire ,,cream-,,raising4 ,,as a volume of the present series will be devoted to the subject of ,the ,dairy1 which is too large a subject to be treated usefully in a single chapter1 ,i shall here merely record such facts and formul as may be of help to those who have a general knowledge of dairy work1 and also offer a little advice of a practical kind to those who have to deal with dairying on the smallest scale4 ,a larder or store-room should never be used for the storage of milk1 as the conditions required are somewhat different1 and also because1 more than almost any other substance1 milk absorbs and is spoilt by any strong smell such as many stores yield to the air about them4 ,the milk-room should be cool1 only moderately light1 well ventilated and somewhat dry1 and should1 if possible1 face the east or north4 ,there must be no possibility of gas from drain or manure heap coming into contact with the milk at any stage1 either in milking-yard or dairy4 ,the floor should be of tiles or concrete1 and the shelves should be of slate or stone4 ,the room and all vessels used should be kept scrupulously clean4 ,if a separator is used1 the milk should be put through the machine as soon as possible after milking1 as the milk should have a temperature of about #ij ,f4 ,if the cream is to be separated by 8setting10 the milk should be taken straight to the dairy as soon as possible after milking1 and poured through a hair sieve or other strainer into shallow pans--about four to six inches deep4 ,these should be kept at a temperature of between #df and #ef ,f4 ,in from twenty-four to thirty-six hours1 according to the season 7more quickly in summer71 the cream is separated by a flat perforated skimmer1 or the milk is drawn off by a syphon1 or by the removal of a plug4 ,if skimmed1 the process is repeated twelve hours later1 and occasionally a third time after a similar period has elapsed4 ,if clotted cream be desired1 the pans--about six to eight inches deep--of milk1 having stood in the dairy for twenty-four hours1 are heated over a furnace or in a water-bath to a temperature of #age ,f41 and then again restored to the dairy to cool4 ,the cream is then skimmed off the milk by means of the skimmer4 ,if the cream is to be made into butter1 it must be 8ripened10 but must not be allowed to become too sour4 ,in summer1 it must not be kept for more than two days1 and in winter for not more than four days4 ,it should be placed1 as soon as separated1 in an earthenware cream-holder1 large enough to hold the entire cream to be used at a single churning4 ,when adding the cream from subsequent skimmings1 thoroughly stir the whole together4 ,keep the cream cool until twenty-four hours before churning1 and add no fresh cream to the mixture within twelve hours of the churning in summer1 or within twenty-four hours in winter4 ,for the twenty-four hours previous to churning1 the cream must be kept at a temperature of about #fj ,f4 ,in summer1 churn at a temperature of from #eg to #ei ,f41 and in winter at from #ei to #fc ,f4 ,the room1 the churn1 and the cream should all be of about the same temperature4 ,the cream should be strained through straining muslin into the churn1 and the latter should be not more than half full4 ,churn rather slowly for the first five minutes1 and allow the gas to escape frequently1 until no air rushes out when the vent is opened4 ,directly you hear the butter form or 8break10 open the churn and see that it has come4 ,it will resemble mustard seed4 ,add for each gallon of cream a quart of cold water1 and slowly turn the churn for about half a minute4 ,draw off the butter-milk1 add to the butter the same quantity of cold water as there was originally of cream1 give the churn a few turns quickly1 and then draw off the water4 ,repeat this process until the water comes away quite clear4 ,then take the butter out of the churn1 place it on the worker1 allow it to drain for quarter of an hour1 and then work the whole mass together4 ,weigh it1 and dredge over it from a quarter to three-quarters of an ounce of fine pure salt to the pound of butter1 rolling it out and sprinkling the salt evenly and by degrees4 ,well roll it so as to mix the salt uniformly1 and get rid of all the water1 but do not overwork it4 ,place the butter in a cool place for six hours to harden before being made up4 ,the hands should never touch the milk1 cream1 or butter at any stage2 a thermometer should be used to measure the various temperatures of which knowledge is required2 and the churn1 worker1 wooden hands1 and other appliances should be prepared for use by first rinsing them with cold water1 then scalding them with boiling water1 rubbing them thoroughly with salt1 and lastly rinsing them again with cold water4--,h4 ,r4 ,illustration3 ,a ,,self-,,skimming ,,porcelain ,,milk-,,pan4 ,illustration3 ,,butter-,,scoop4 ,to pot ,butter4--,the great secret in potting butter so that it will keep is to extract from it every drop of superfluous milk4 ,this should be done either by working the butter thoroughly with a pair of the wooden 8hands10 or spatulas1 used in all good dairies instead of the human hand1 or by immersing the butter in hot water4 ,in the latter case the milk will fall to the bottom1 leaving the butter floating on the surface of the water4 ,the butter should be packed in layers in an earthenware jar or crock1 a little salt being sprinkled upon each layer4 ,if this process is carefully carried out the butter will keep well4 ,another method is to make a pickle by pouring a quart of boiling water upon two pounds of salt1 two ounces of loaf sugar1 and one ounce of saltpetre4 ,let this stand till perfectly cold4 ,then put the butter into a jar1 and keep it well covered with the pickle4 ,butter thus treated will keep sweet and firm throughout the hottest summer4 ,cream ,curds4--,to one quart of new milk add four eggs1 beaten together1 and a little salt4 ,put it in a covered earthenware jar1 and set it in a pan of water over the fire4 ,do not stir it1 but as soon as the milk cracks1 lay it upon a sieve to drain4 ,put it upon a china dish in large spoonfuls4--,j4 ,r4 ,,cheese ,,it is quite impossible here to give more than the merest outline of the steps taken in preparing the various sorts of cheese manufactured in this country4 ,the processes will1 moreover1 be more fully described in a future volume of this series4 ,meanwhile1 the reader may be advised to study the three pamphlets issued by the ,royal ,agricultural ,society dealing with the practices of making ,cheddar1 ,cheshire1 and ,stilton cheeses respectively4 ,a brief summary may1 however1 be useful to those who can supplement this by a few actual observations of practical cheese-making by skilful operators4 ,in some ways1 and by many connoisseurs1 ,stilton is considered the finest of ,english cheeses4 ,the first step in its manufacture is the addition of ,hansen's 7or other7 rennet1 at the rate of one drachm to four gallons1 to the fresh-strained milk when the milk has a temperature of from #hj to #he ,f41 the making-room being kept at a temperature of about #fj ,f4 ,the whole is well stirred in a vat for eight minutes4 ,when1 in an hour so1 the milk has completely turned1 and the curd is ready for cutting and ladling1 straining cloths1 from thirty-six to forty-five inches square1 are placed in earthenware curd-sinks1 rods being used to support the sides4 ,the curd is then ladled out of the vat by means of a half-gallon ladle1 and about three gallons of curd are placed in each straining cloth1 the plugs of the curd-sinks being in position4 ,when the curd has stood for an hour and a half1 open the plugs1 drain off the whey1 replace the plugs1 tie the straining cloths1 and tighten them every two hours until night1 drawing off the whey each time4 ,then empty the curd on to the curd-tray1 and leave it all night4 ,on the next morning draw off the whey1 cut the curd into three-inch cubes1 and leave it to drain for a couple of hours4 ,the milk from the next milking is treated in like manner4 ,on the afternoon of the second day the two curds are thoroughly mixed together1 broken up to the size of large filberts1 salted at the rate of an ounce to three and a half pounds of curd1 and placed into cheese hoops placed on round pieces of wood covered with 8cheese greys40 ,the hoops are put on the drainer1 and turned every two hours during the first day by means of loose calico-covered discs over their top surfaces1 similar to those which served as their basis4 ,the temperature of the room whilst draining is going on must be about five decrees higher than that of the making-room4 ,after the first day the cheeses are turned three times daily4 ,in about a week the cheese can stand alone1 and should be removed from the hoops1 calico binders taking their place4 ,the cheeses are still to be kept on the draining shelves1 fresh binders being applied daily2 the outside of the cheese being gently scraped with a table knife at each binding4 ,as soon as a dry crust begins to form1 the binders are to be removed4 ,the cheeses are to be kept at a temperature of about #ee ,f41 and given plenty of air4 ,they require turning daily4 ,in about a month the cheeses are to be placed in a dark store-room having a temperature of #fj to #fe ,f41 and are to be turned and brushed daily4 ,in about six months they are fit for the table4 ,in making ,cheddar cheese1 the night's milk is placed in a vat1 and left until the following morning1 being kept fairly cool4 ,if much cream has risen by the morning1 this must be skimmed off1 added to the morning's milk1 and well stirred4 ,the morning's milk must then be heated by the pan being placed in a vessel containing hot water until its temperature is raised to a point not far short of1 but never exceeding1 #ie ,f4 ,the evening's milk is then added to it1 and the joint temperature brought to about #hj to #he ,f4 ,rennet is added1 as in the case of ,stilton cheese4 ,in about an hour1 when the curd breaks readily and clearly1 as if cut1 the curd is to be cut by a long thin knife into two-inch cubes4 ,in about five minutes the curd is to be further broken up for about fifty minutes by the 8breaker0 until the pieces are of the size of peas1 the whey keeping green all the while4 ,allow the whey to drain and separate for five or ten minutes1 when it should be partly baled or syphoned off1 heated to #acj ,f41 and returned so as to raise the total temperature to #ij to #ie ,f41 the curd being well stirred during the return of the heated whey1 which process should be gradual1 extending over ten minutes or more4 ,the whey should now rest above the hard and shotty curd1 which sinks to the bottom of the vat4 ,in about a quarter of an hour the whey is drawn off1 the curd is cut up1 and the pieces are piled in a mound4 ,keep it warm by covering it with cloths1 and in a quarter of an hour again cut it into pieces1 turn it1 and arrange it afresh in a mound4 ,it is again covered for half an hour1 then removed to a cooler1 cut into small pieces1 and covered for another half an hour4 ,this is often again and again repeated until the curd is ripe for grinding4 ,the curd having been ground1 pure salt at the rate of an ounce to three pounds should be carefully dredged over1 and mixed into it4 ,the curd should then be placed in the cloth-lined moulds1 and subjected to the press for twelve hours4 ,the cloth is then changed1 the cheese turned1 and again pressed for twenty-four hours4 ,this is repeated for four days1 when the cheese is finally removed from the mould1 bandaged after the manner of ,stilton1 and kept in a temperature of #fe to #gj ,f4 for six weeks1 being turned daily the while1 and then in a temperature of #fj to #fe ,f41 when it is turned on alternate days for another six or eight weeks4 ,cream ,cheese4--,there are several soft cheeses well worth the attention of the small dairy owner4 ,simple cream cheese is the easiest of all1 for one has only to take a quart of thick cream1 put it with two drops of rennet into a napkin which has been freshly rinsed out in cold spring water1 and sprinkle a little salt over it4 ,tie up the cream in the napkin as tightly as possible1 and hang it up in the dairy4 ,it may be eaten in twenty-four hours4 ,the napkin must be changed at night1 and again in the morning1 for a fresh one wrung out in cold water4 ,when the cream cheese comes out of the dining-room1 it must be again tied up in a clean damp napkin and taken immediately to the dairy4 ,grewelthorp ,cream ,cheese is equally simple in its manufacture4 ,take one quart of new milk1 and put it with a few drops of rennet in a warm place1 where it must remain for twenty-four hours4 ,then put in a little salt1 stir the milk well1 tie it up in a cloth1 and hang it up in the dairy to drain4 ,if a richer cheese is required1 add half a pint of cream to the new milk4 ,a number of soft cheeses may be made with the help of some tinned iron cylindrical moulds open at both ends4 ,these moulds may be of various diameters and depths4 ,some loose squares of wood1 some entire and others perforated1 of various sizes1 to serve as bottoms and tops of the moulds1 must also be provided2 and straw mats of the same size as the boards are also desirable4 ,a good average size for the moulds is five inches in diameter1 and four inches in depth4 ,about two quarts of milk are required to make one cheese for this size mould4 ,to make ,camembert1 the rennet diluted with water is added to milk of a temperature of about #he ,f41 and the whole is stirred for three minutes4 ,it is then covered for about four hours1 until no curd adheres to the finger when placed on its surface4 ,the curd is then ladled in slices into the moulds1 each mould being placed on a straw mat1 with a board below1 resting on a sloping table4 ,the full moulds are allowed to drain for about six hours in a temperature of #fj ,f4 ,a clean mat and board are then placed at the top of the mould1 the latter inverted1 and the previous base removed and cleaned4 ,repeat this changing and inversing twice a day for two days4 ,then remove the cheeses from the moulds1 sprinkle some salt on top and bottom1 and stand them on straw or straw-mats in a temperature of about #ej to #ee ,f41 a free current of air being carried through the drying-room4 ,the cheeses require turning each morning and evening for another three days1 then every morning for a week1 and afterwards on alternate days4 ,in about a fortnight1 when the cheeses cease to stick to the hand when touched1 they are put in a cool 7about #ej ,f471 dark1 slightly damp cellar to ripen for about another fortnight1 being turned on alternate days4 ,gervais ,cheese4--,messrs4 ,long and ,morton1 in their book 8,the ,dairy10 give directions for preparing a ,mignon or ,gervais4 ,this cheese is made of a mixture of cream and milk set at a temperature of #fe ,f4 ,six drops of ,hansen's rennet are sufficient for two and a half quarts of milk and one quart of cream4 ,the curd is fit to cut in from six to eight hours1 when it is removed into a cloth1 in which it is allowed to drain until it is sufficiently solid and consistent to press4 ,removed into a clean cloth1 it is laid within a wooden frame with open sides1 and pressed with a close-fitting follower of wood1 heavy enough to cause the whey to drain away without any loss of cream4 ,this pressure1 with one or two manipulations1 with the object of maintaining evenness of consistence1 continues until the curd is as thick as an ice cream1 when it is pressed into specially made paper-lined moulds4 ,it may be eaten about three days later4 ,to pot ,cheese4--,a pleasant form of potted food is made by pounding together in a mortar a pound of cheese1 three ounces of quite fresh butter1 and half a table-spoonful each of castor sugar and made mustard4 ,this mixture should be packed in jars1 covered with clarified butter1 and securely covered4 ,it should not be kept longer than a fortnight4 ,,pickling ,,meat ,,in pickling or salting meat1 it is better to let the fresh joint first hang for two or three days untouched4 ,this will make the meat more tender4 ,before salting it1 be careful to remove every pipe or kernel in the meat1 and fill up all holes with salt4 ,do not attempt to pickle meat in very cold frosty weather1 or in warm damp weather4 ,it is a good plan to sprinkle the meat with water and then to hang it up for a few hours before salting it3 this cleanses it from any blood1 and makes the flavour more delicate4 ,a good brine1 sufficient for twenty pounds of beef1 is made by mixing together three pounds of salt1 three-quarters of a pound of sugar1 and two ounces of saltpetre4 ,boil these ingredients together for twenty minutes in two gallons of water1 skimming off all scum4 ,let the liquid get quite cold before you pour it over the meat1 and see that the joint is thoroughly covered with the brine4 ,for a smaller piece of meat the quantities given for the brine can be easily reduced1 following the same proportions carefully4 ,the meat must be turned over every day1 and well basted with the brine2 and the salting pan or tub must be covered with a clean piece of tamis-cloth1 or other porous woollen material4 ,the meat will be ready for use in a fortnight4 ,in cooking pickled or salted meat1 two things must be recollected4 ,first1 that1 in order to make salted meat tender1 it must be put into cold water when first placed on the fire4 ,secondly1 that it is next to impossible to cook salted meat too slowly4 ,spiced ,round of ,beef4--,procure a round of beef weighing from thirty-five to forty pounds2 remove the bone1 and lay the beef in a stone pan4 ,well rub into the meat all over 7not omitting the sides of the round as well as the top and bottom7 a mixture made of four pounds of salt1 two pounds of coarse brown sugar1 a quarter of a pound of saltpetre1 and two ounces of sal prunella from the chemist4 ,turn the beef every day1 and well rub into it the brine which it makes4 ,let it remain in pickle for one month4 ,when ready for cooking1 let the beef be closely bound into shape with coarse webbing4 ,lay it in a large kettle or pot1 and cover the beef with broth as cold as it can be to remain liquid4 ,add plenty of rough vegetables1 such as carrots1 turnips1 onions1 and celery1 all sliced4 ,dry in the oven a sufficient quantity of ginger1 cloves1 mace1 and peppercorns to make two ounces of each when dried and pounded fine in a mortar4 ,add these to the beef4 ,bring the broth slowly to a very gentle boil1 and then keep it simmering very gently for twelve hours1 turning the beef over at the end of six hours4 ,it must on no account be allowed to boil1 or it will be hard and tasteless4 ,remove the kettle from the fire1 but let the beef remain in it for two days1 when it will have become perfectly cold and firm4 ,take off the webbing1 and the beef will be ready for eating4 ,welsh ,beef4--,rub two ounces of saltpetre into a round of beef2 let it rest an hour1 and then rub it with equal parts of pepper1 salt1 and allspice4 ,keep the beef in the brine which this will make for fifteen days1 turning and rubbing it every day4 ,then put the beef into a large earthenware round pan1 first coating the bottom of the pan with a layer of suet4 ,put another layer of suet over the top of the beef1 and then cover the pan with a coarse paste of flour and water4 ,bake in a slow oven for eight hours1 then pour off any gravy1 and let the beef get cold before it is taken out of the pan4 ,to make ,sausages4--,sausages are generally put into the thoroughly cleaned skins of the intestine of the pig4 ,but they are sometimes preferred without this covering4 ,take two pounds of fresh pork1 using both fat and lean in equal proportions1 but avoiding the coarse fat from the inside of the pig4 ,mince the pork as finely as possible1 and then pass it twice through the mincing machine4 ,blanch and mince two dessert-spoonfuls of sage1 add four ounces of freshly made bread-crumbs1 and season with pepper and a dust of salt4 ,mix all thoroughly together1 and keep the sausage-meat in a cool place4 ,when wanted do not use skins1 but form the sausage-meat into small round cakes three-quarters of an inch thick1 flour them1 and fry them in butter from ten to fifteen minutes1 turning them often4 ,to cook ,sausages4--,this recipe is for sausages which have been put into skins by the sausage machine4 ,plenty of time must be allowed for cooking the sausages1 for if they are done too quickly the skins will burst4 ,about ten minutes is enough over a low fire1 the skins having been well pricked over first4 ,the sausages are much better if they are first pricked1 then put into hot water and brought slowly to the boil1 simmered for five minutes1 drained1 and finally fried in bacon fat till they are brown4 ,serve round a pile of mashed potato1 or shape the mashed potato into long ovals1 fake them on a buttered baking-tin1 and when very hot1 lay the potato ovals on a hot dish1 and put a sausage on each4 ,ham4--,tastes vary much as to the best size of a ham2 some people like a ,york ham weighing thirty or forty pounds1 others prefer a foreign ham not exceeding a few pounds in weight4 ,monsieur de ,st4 ,simon1 writing in #agba1 said he could never forget the delicious flavour of the little ,spanish hams he had once tasted near ,burgos4 ,the pigs which furnished these hams lived on the flesh of vipers1 and in our own day the hams of the little black pigs of ,north ,carolina1 which feed on rattlesnakes1 are esteemed an especial delicacy4 ,the peculiar flavour of a ,westphalian ham is due to the smoke of a fire of juniper branches over which the ham is hung for three weeks4 ,it was formerly the custom to put a thick coat of mortar over the inside of a cured ham to keep out the air1 and to prevent the mildew1 or 8rust10 which damp is sure to cause4 ,a better way is to cover the underneath portion of the ham 7where the knife has been used71 and also the knuckle-end of the bone1 with a paste made of flour and water4 ,this paste entirely prevents any 8rusting10 or1 in other words1 the minute fungus caused by damp4 ,to cure a ,ham weighing from fifteen to eighteen pounds4 ,norfolk ,recipe4--,one pound of treacle1 half a pound of coarse brown sugar1 half a pound of bay-salt 7i4e4 sea-salt71 one pound of common salt1 one ounce of saltpetre1 and two ounces of sal prunella 7i4e4 saltpetre which has been fused1 and is sold by chemists74 ,pound all these together as finely as possible1 and rub the ham thoroughly with them4 ,lay the ham in a tub1 covered with the pickle1 and let it remain there for a month4 ,it must be turned and basted with the pickle every other day4 ,when taken out of the pickle1 let the ham dry for a day or two1 standing on end4 ,then brush it over with ,crosse and ,blackwell's essence of smoke4 ,this preparation gives to the ham all the flavour of the chimney-smoke in which hams used to be hung4 ,this recipe was given to me by a friend in whose family it has been used year by year during four generations4 ,pickle for ,bacon4--,weigh each flitch1 and allow for every stone 7a stone of meat weighs eight pounds7 one pound of salt1 two ounces of bay-salt1 two ounces of saltpetre1 and three ounces of coarse brown sugar4 ,sprinkle the flitches with salt1 and drain them for twenty-four hours4 ,mix the salt1 bay-salt1 saltpetre1 and sugar thoroughly together1 and rub all well into the flitches1 rubbing the ends as well as the sides4 ,do this every day for a month4 ,then hang up the flitches to dry1 sewing a bag of coarse muslin over each4 ,do not use paper1 as it breaks in damp weather4 ,muslin is a far better protector from the flies1 which are always more partial to salt meat than to any other4 ,the flitch1 from the ,old ,english word1 is one side of the pig4 ,to cure ,pig's ,cheeks4--,do not use any saltpetre1 but clear the two cheeks well1 take out the bones1 rub well with common salt1 let the cheeks drain1 and next day rub them again with salt1 using a fresh supply4 ,then mix four ounces of salt with five ounces of coarse brown sugar1 cover the cheeks with this mixture1 and turn them every day4 ,they will be sufficiently cured in twelve days4 ,if saltpetre is used the cheeks will be hard4 ,to boil a ,ham4--,the great point in boiling a ham is to boil it as slowly as possible4 ,if a ham is small and rather fresh1 it will need soaking in cold water for only eighteen hours before it is boiled2 but as a rule a ham should be soaked for forty-eight hours1 the water being changed three or even four times during that period4 ,after the ham has been soaked1 scrub it well with a dry1 stiff brush1 so as to remove all smoke and discoloration from the surface4 ,trim off any ragged or untidy parts1 reserving them for the stock-pot4 ,now put the ham into a ham-kettle or a large pan1 and cover it completely with cold water to the depth of one inch4 ,let the water heat as slowly as possible1 so that it may be an hour and a half or two hours before it comes to the boil4 ,it is a good rule to allow twenty-five minutes' simmering to each pound of ham4 ,skim off all scum as it rises4 ,when the liquor is perfectly clear put in one shallot1 a stick of celery1 two turnips1 two or three onions1 and three carrots1 also add 7in a muslin bag7 a bunch of parsley1 a sprig of thyme and of marjoram1 some chopped lemon-peel1 and twelve peppercorns4 ,cover the pan closely1 reduce the heat under it1 and let the ham simmer very gently for five hours4 ,at the end of that time lift the ham out1 peel off the outside skin1 and trim it a little if this is needed4 ,brush the ham over with thin glaze1 or cover it with raspings of bread1 and set it in a slow oven to brown4 ,to steam a ,ham4--,if the ham is quite small this is an excellent way of cooking it4 ,as soon as the ham has been soaked1 scrubbed1 and trimmed1 put it into the steamer over boiling water4 ,allow twenty-five minutes to every pound of ham1 and keep the water under the steamer boiling hard4 ,either glaze the ham or cover with raspings4 ,to pot ,pounded ,meat1 ,chicken1 or ,fish4--,cook the meat until it is very tender and easily separated from the bones4 ,mince it1 and then pound it with a quarter of its weight of clarified butter1 together with pepper and such other spices and herbs as are liked4 ,then fill the pots with the mixture1 press it tightly1 and cover with clarified butter4 ,,fish ,,to smoke ,fish4--,having opened and cleaned the fish1 place them in salt and saltpetre1 eight parts to one1 and leave them over the night4 ,then wipe them1 and hang them in a row1 by a stout wire passed through their eyes1 over a sawdust fire for about twenty-four hours4 ,to salt ,fish4--,having opened and cleaned the fish1 place them in strong brine for twenty hours4 ,drain them and place them in jars1 with layers of salt between the several layers of fish4 ,securely cover the jars until the fish are wanted4 ,soak the fish for four hours in lukewarm water and dry before cooking4 ,to pickle ,fish4--,having opened and cleaned the fish and removed their heads1 place them in a jar for twenty-four hours with layers of salt between the several layers of fish4 ,drain them1 and boil them for two minutes with vinegar1 onions1 cloves1 peppercorns1 and bay leaves4 ,place them in jars1 pour the liquid over them1 and closely fasten down the covers4 ,to pot ,shrimps4--,boil some shrimps1 and as soon as cold remove their shells4 ,mix with them a little mace1 cayenne1 salt1 and pepper1 and pack them tightly in the pots4 ,bake for about ten minutes in a slow oven1 and when cold pour over them a quarter of an inch thickness of melted butter which is just beginning to set4 ,,eggs ,,to preserve ,eggs4--,gather them quite fresh1 thoroughly clean them1 and place them in a covered vessel containing a #aj per cent4 solution of sodium silicate 7soluble glass74 ,eggs thus treated keep perfectly fresh for six months1 or even longer4 ,,pickling ,,vegetables ,,for pickling1 the fruit1 or leaves1 or bulbs should be in perfect condition and thoroughly cleaned4 ,strong vinegar of good quality should be used1 and the spices should be fresh and good4 ,the mixing and heating of the vinegar is best performed in unglazed stoneware vessels2 if these are unavailable1 enamelled iron pans should be used4 ,pickling consists in preserving fruits or other vegetable products in spiced vinegar1 the details of the process differing slightly according to the product to be pickled4 ,to make the spiced vinegar1 place in a stoneware or enamelled boiling-pan a quart of strong vinegar1 from half an ounce to four ounces of black peppercorns1 a couple of ounces of crushed ginger1 and from two to eight ounces of mustard seed4 ,boil this mixture for four minutes4 ,if liked1 any or all of the following spices may be added to1 and boiled with1 the vinegar1 in addition to those just named3 from one to four blades of mace1 from two to ten cloves1 from four to eight allspice1 and from two to eight grains of cayenne pepper4 ,implements4--,unglazed stone jars are of all vessels the most suitable for the containing of pickles1 both by virtue of their chemical composition1 and on account of their pleasant wholesome look4 ,glass bottles are next best for the purpose4 ,in any case1 the great thing to be remembered is that no metallic substance must be allowed to come into contact with the pickle or with the vinegar which is to be used4 ,wooden spoons alone should be used for mixing4 ,for closing the mouths of the jars or bottles1 corks should be employed1 and further security from contact with the air should be ensured by covering the corked mouths with tinfoil1 bladder1 or parchment-paper4 ,it is desirable that the vessels be furnished with mouths of smaller size than is usually the case1 as the larger the mouth the greater the risk of contamination by exposure to the air4 ,illustration3 ,,old ,,distilling ,,furnaces ,,and ,,stills4 7,from the title page of the first volume of ,brunschwig's 8,liber de ,arte ,distillandi10 #aejj47 ,to pickle ,red ,cabbage4--,cut the cabbages into shreds1 place them in a large jar with plenty of salt well intermingled4 ,leave them alone for two days1 then pour off the liquid1 dry the cabbage for a few hours in the air1 pack it in the pickling jars to about an inch from the opening1 and pour sufficient cold spiced vinegar to fill each jar completely1 interspersing some of the spices among the cabbage4 ,cork and seal at once4 ,to pickle ,shallots4--,peel the shallots1 and place them in a large jar with plenty of salt well intermingled4 ,in two days pour off the liquid1 and dry the shallots in the air for a few hours4 ,then pack them in the pickling jars1 and pour boiling spiced vinegar to fill each jar completely1 interspersing some of the spices among the shallots4 ,cork and seal whilst hot4 ,if the vinegar be poured off in a week1 reboiled1 and returned to the jars1 the pickle will keep much longer4 ,to pickle ,walnuts4--,take walnuts gathered about ,july1 when still young and soft enough to be pierced by a pin1 and place them in a large jar1 with plenty of salt well interspersed and covering4 ,in eight days pour off the liquid1 and wipe and then dry the nuts in the air for a few hours4 ,pierce each walnut with a stout needle1 place them in the pickling jars1 and pour boiling spiced vinegar on them so as to fill the jars4 ,cover with corks1 and each week for three weeks pour off the vinegar1 reboil it1 and fill up the jars with boiling spiced vinegar4 ,then finally cork and seal4 ,to pickle ,gherkins4--,place the gherkins in a large jar with plenty of salt over and among them4 ,in six days pour off the liquid and add a little water to it1 so that it may be a brine strong enough that an egg will float thereon4 ,boil this liquid and pour it over the gherkins4 ,in twenty-four hours pour off the liquid1 wipe and dry the gherkins in the air1 place them in the pickling jars1 and fill the latter with boiling spiced vinegar4 ,cork and seal4 ,if the vinegar be poured off in a week1 reboiled1 and again placed in the jars1 the pickle will keep much longer4 ,to make a ,green ,tomato ,pickle4--,take a gallon of green tomatoes and a quart of onions2 slice them and cover them with salt4 ,in twenty-four hours pour off the liquid1 and slowly boil for about an hour the tomatoes and onions in a quart of spiced vinegar1 to which a pound of sugar and a tea-spoonful of celery seed have been added4 ,when tender1 take the mixture off the fire1 bottle1 cork1 and seal4 ,to make a ,ripe ,tomato ,pickle4--,substitute ripe tomatoes for the tomatoes and onions in the last recipe4 ,halve the quantity of vinegar1 and omit the celery seed4 ,to pickle ,plums4--,prick four pounds of plums and place them in a fire-proof stoneware pan with two and a half pounds of sugar4 ,carefully bring to the boil1 and add two-thirds of a pint of spiced vinegar4 ,boil for a few minutes1 take out the plums1 cool them1 and place them in the pickle-jars4 ,boil up the liquid again1 and pour it whilst boiling over the plums so as to fill the jars4 ,cork and seal at once4 ,to pickle ,samphire4--,gather samphire whilst it is green1 about ,august1 break it into sprigs1 place in a jar1 and add abundance of salt over and amongst the sprigs4 ,in two days pour off the liquid1 and dry the samphire for a few hours in the air4 ,pack it in jars1 pour boiling unspiced vinegar over it so as to fill the jars1 and boil in the oven until the samphire is green and crisp1 and at once remove4 ,cork and seal4 ,to make ,nasturtium ,pickle4--,place some green nasturtium seeds in a weak solution of salt for three days4 ,then soak them in cold water for twelve hours4 ,strain and place them in small jars1 and pour boiling vinegar over them4 ,some other ,pickles4--,young pea pods1 young ,french bean pods1 cauliflower1 unripe gooseberries1 and umbels of elderberry flowers gathered before they expand1 barberries 7,mrs4 ,glasse recommends that a little sprig of boiled fennel be placed at the top of each jar before sealing71 and sliced boiled beetroot1 are pickled as directed for red cabbage4 ,unripe1 but fully grown radish pods1 are pickled as directed for gherkins4 ,onions and young mushrooms 7which should be rubbed with salt but not peeled7 are pickled as directed for shallots4 ,small apples1 pears1 peaches1 apricots1 and damsons may be used to make sweet pickles as directed for plums4 ,but apples1 pears1 peaches1 and apricots require to be peeled before being pickled4 ,to make ,sauerkraut4--,take a dozen fine1 hard-hearted1 white cabbages1 remove the outer leaves1 and shred the hearts into small shreds4 ,place these shreds into a large tub1 and over each layer sprinkle a little salt 7about six pounds in all74 ,press the layers of cabbage firmly down1 and1 when the tub is full1 sprinkle salt over the top of the heap of cabbage4 ,on this place a piece of linen1 and a wooden cover on the linen4 ,weigh down the cover by means of a large stone or other weight4 ,the cover must accurately fit the tub1 and slide down within the staves4 ,the tub should then be placed in a warm room till fermentation has begun4 ,wash and replace the linen cover every fortnight4 ,in three weeks the sauerkraut will be fit for use1 though it will keep good for more than a year4 ,,condiments ,,and ,,sauces ,,mustard4--,the simplicity of its manufacture probably accounts for our persistence in serving in our mustard-pots the never-varying paste of mustard and water4 ,yet the infinite variety of flavours which may be introduced into our table mustards should sufficiently reward us for the little trouble entailed in mixing them4 ,as all these made mustards contain spices or herbs which lose much of their aroma by exposure to the air1 they should be put into jars and securely corked directly they are made4 ,ordinary mustard also soon loses its piquancy if left exposed to the air4 ,it should therefore be kept in a properly closed bottle or jar4 ,it is best to make small quantities of ordinary mustard frequently1 almost daily1 as required4 ,to make ,ordinary ,mustard4--,take a bare table-spoonful of mustard1 white and brown in equal parts1 and mix therewith one tea-spoonful of salt1 adding to the mixture1 little by little1 two table-spoonfuls of cold water1 stirring the while4 ,continue stirring for a few minutes4 ,mustard with ,horseradish4--,boil a table-spoonful of grated horseradish in half a tea-cupful of water for ten minutes1 and allow to get cold4 ,then mix the mustard as in the last recipe1 adding the horseradish and two table-spoonfuls of the water in which it has been boiled instead of the plain water4 ,to make a simple ,french ,mustard4--,proceed as in the last recipe1 except that a minced shallot should be substituted for the horseradish1 and that only the water1 having been cleared by straining1 is added to the mustard-flour4 ,a tea-spoonful of good vinegar is to be added to the mixture and thoroughly incorporated4 ,to make a ,spiced ,mustard 7,recipe #a74--,take a quarter of a pound of mustard-flour1 pour over it three small tea-cupfuls of boiling vinegar1 keep the mixture just below boiling-heat for about forty-five minutes1 add a salt-spoonful of ground ginger1 half a salt-spoonful of powdered cloves1 and a salt-spoonful of grated nutmeg1 and heat for five minutes longer4 ,to make a ,spiced ,mustard 7,recipe #b74--,take a tumblerful of vinegar1 and place therein two salt-spoonfuls of salt1 a salt-spoonful of scraped horseradish1 and half a salt-spoonful of powdered cloves4 ,at the end of three days strain off the liquid and add a sufficiency of mustard-flour--about three ounces--to make a thick paste4 ,to make a ,spiced ,mustard 7,recipe #c74--,mix together a tea-spoonful each of powdered mace1 ground black pepper1 powdered dill seeds1 and powdered cinnamon1 a slightly smaller quantity of powdered cloves1 a table-spoonful of powdered tarragon leaves1 and three pints of vinegar4 ,heat for an hour1 strain1 and then mix with about a pound of mustard-flour and a quarter of a pound of castor sugar to make a thick paste4 ,illustration3 ,,distilling ,,oyle ,,out ,,of ,,seedes4 7,from ,baker's 8,jewel of ,health10 #aegf47 ,to make ,frankfort ,mustard4--,mix together a quarter of a pound of castor sugar1 an ounce of allspice1 half an ounce of powdered-cloves1 and a pound of ground mustard--white and brown1 in equal parts4 ,mix into a thick paste with wine vinegar4 ,to make ,jesuits' ,mustard4--,thoroughly mix ten sardines1 a quarter of a pound of ground brown mustard1 three-quarters of a pound of ground white mustard1 and two hundred capers4 ,make into a paste with about a quart of boiling vinegar4 ,to make ,mustard as at ,dsseldorf4--,take two earthenware pans1 and place in each a quart of vinegar4 ,in one place a quarter of an ounce of thyme leaves1 and in the other place three minced onions4 ,let them stand for forty-eight hours4 ,bruise half a pound of white mustard seed and half a pound of black mustard seed1 and put them in a pan with a tea-spoonful of powdered cloves1 a tea-spoonful of powdered coriander1 half a pound of salt1 and the strained vinegar4 ,thoroughly mix4 ,add a little more vinegar if the mixture is too thick1 or a little more mustard if it is too thin4 ,parsley1 celery1 or other herbs may be used instead of onions to flavour the vinegar4 ,to make an ,aromatic ,mustard ,powder4--,in making a mixed powder of this kind1 it is absolutely essential to success that each of the articles be thoroughly dry previous to being mixed4 ,a good result is obtained by mixing a quarter of a pound of salt1 a pound of mustard1 half an ounce each of dried garlic1 dried thyme1 dried tarragon1 and mixed spices--all finely powdered4 ,the mixture should be stored in air-tight boxes or bottles4 ,to make a ,spiced ,table ,vinegar4--,mix in an earthenware pan two ounces of cloves1 a quarter of an ounce of mace1 and the same quantity each of orange blossoms and cassia bark4 ,pour a quart of heated strong vinegar over the spices1 and let the mixture digest in a warm place for a week4 ,strain1 filter through filter-paper1 and bottle4 ,to make an ,aromatic ,table ,vinegar 7,recipe #a74--;,chop up one ounce each of bay leaves1 leaves of rosemary1 and leaves of sage1 and place them in a fireproof earthenware pan2 add thereto a quarter of an ounce each of cloves1 zedoary root1 and chillis4 ,pour on the mixture a quart of heated strong vinegar1 and let it digest in a warm place for a week4 ,strain1 filter1 and bottle4 ,to make an ,aromatic ,table ,vinegar 7,recipe #b74--;,chop up one ounce each of thyme leaves1 basil leaves1 leaves of marjoram1 leaves of tarragon1 and bean leaves4 ,add thereto half an ounce each of chopped shallots and celery4 ,pour on the mixture a quart of heated strong vinegar1 and treat as in the last recipe4 ,to make an ,aromatic ,table ,vinegar 7,recipe #c74--;,chop up and mix half a pound of tarragon leaves1 and a quarter of a pound each of rocambole1 shallots1 anchovies1 capers1 and bay leaves4 ,pour over them three quarts of heated strong vinegar1 and treat as in the first recipe4 ,to make ,aromatic ,table ,vinegar 7,recipe #d74--,the leaves of any sweet herb1 having been dried1 may be lightly placed--not pressed--in a bottle till it is full1 and vinegar poured over them and allowed to stand for six weeks4 ,it may then be strained off and bottled4 ,to make ,aromatic ,wines4--,the leaves of any sweet herb are to be treated as above1 but sherry is to take the place of the vinegar4 ,to make ,curry ,powder4--,pound to a fine powder and mix thoroughly together a quarter of a pound each of coriander seed and turmeric1 an ounce each of mustard1 ginger1 and black pepper1 and half an ounce each of cardamom1 cumin1 and pimento4 ,to make ,mushroom ,catsup4--,wipe1 but do not wash or skin1 some freshly gathered1 fully ripe mushrooms1 and place them in a jar with layers of salt between the several layers of mushrooms and over the whole1 allowing six ounces of salt to a gallon of mushrooms4 ,cover the jar loosely with a cloth1 and place it in a warm room until the next day4 ,crush the mushrooms1 place the whole in a cool oven for half an hour1 and strain through coarse muslin4 ,boil the liquid with peppercorns1 half an ounce to the quart2 mace1 a dram to the quart2 cloves1 a dozen to the quart2 and bruised ginger1 half an ounce to the quart4 ,when the liquid has boiled down to a half1 take it off the fire1 allow it to cool1 strain through very coarse straining cloth1 and bottle in small1 well-corked bottles4 ,if these bottles are treated as the bottles of fruit in fruit-bottling are treated1 the catsup will keep the better4 ,to make ,tomato ,catsup4--,boil a quart of perfectly ripe tomatoes with a table-spoonful of black pepper1 a salt-spoonful of salt1 a tea-spoonful each of ground cloves and allspice1 and half a tea-spoonful of mustard in a pint of vinegar for three hours4 ,strain1 and1 when the mixture is cold1 bottle and seal4 ,to make ,walnut ,catsup4--,boil a gross of soft1 young walnuts1 crushed1 two ounces each of ground nutmeg and black pepper1 half an ounce each of ground mace and ginger1 and fifty cloves1 ground1 in two quarts of vinegar for forty minutes4 ,strain1 and1 when the mixture is cold1 bottle and seal4 ,to make a ,piquant ,sauce 7,recipe #a74--;,boil half an ounce of cayenne1 half an ounce of cochineal1 half an ounce of mixed garlic1 and half a dozen cloves in a quart of vinegar for twenty minutes4 ,strain1 and1 when the liquor is cool1 add two ounces of essence of anchovies1 half a pint of an equal mixture of walnut and mushroom catsup1 and half a pint of good port4 ,thoroughly mix and bottle4 ,to make a ,piquant ,sauce 7,recipe #b74--;,boil a quarter of a pound of bruised cloves1 a quarter of a pound of minced shallots1 and half an ounce of cayenne pepper in half a gallon of vinegar for twenty minutes4 ,strain1 and1 when the liquor is cool1 add half a pint of an equal mixture of walnut catsup and soy4 ,thoroughly mix and bottle4 ,to make a ,piquant ,sauce 7,recipe #c74--;,boil a quarter of a pound each of allspice1 minced shallots1 and minced garlic1 and two ounces of salt in a quart of vinegar for twenty minutes4 ,strain1 and1 when the mixture is cool1 add a gallon each of walnut catsup and mushroom catsup4 ,thoroughly mix and bottle4 ,to make ,anchovy ,sauce4--,heat1 until it thickens1 a mixture of a pint of vinegar1 a pint and a quarter of water1 two pounds and a half of butter1 three-quarters of a pound of flour1 and thirty minced anchovies4 ,rub the mixture through a coarse hair sieve and bottle4 ,to make a ,salad ,dressing to be stored4--,salad dressings should be mixed freshly as required2 but it is sometimes thought desirable to keep a stock dressing bottled and ready for all emergencies4 ,thoroughly beat the yolks of three eggs1 and gradually stir in half a tea-cupful of olive oil1 together with a table-spoonful of mustard1 a little pepper1 two table-spoonfuls of salt1 and half a tea-cupful of vinegar2 adding1 last of all1 the well-beaten whites of the three eggs4 ,bottle in well-stoppered bottles4 ,,preserves ,,it is easy to make good jam at home if a few simple rules are followed4 ,excellent jams can1 it is true1 be bought1 but they are generally too sweet1 a large proportion of sugar being used in order to make the jam keep for a considerable time4 ,,rule #a4--,use only fresh fruit which has been gathered in dry weather4 #b4 ,allow three-quarters of a pound of sugar to one pound of all fruit1 except stone fruit4 ,stone fruit requires an extra quarter of a pound of sugar4 ,break the sugar small1 but do not pound it2 if the sugar is pounded the syrup will not be clear4 ,use the best sugar1 as the inferior kinds produce much more scum4 #c4 ,never set the preserving-pan flat on the fire4 ,if you do1 the fruit will stick to it1 and burn4 ,raise the pan on a trivet a little above the fire1 and not exactly over the hottest part4 ,stir the jam with a wooden spoon all the time that the sugar and fruit are boiling together4 ,an iron spoon ruins both the flavour and the colour of jam4 ,stir gently at first1 more quickly as the boiling of the jam proceeds4 ,skim off all scum as it rises4 #d4 ,put the fruit into the preserving-pan1 sprinkle in some of the sugar1 and as the fruit juices1 add the rest of the sugar by degrees4 ,when the sugar is all dissolved bring the jam to the boil4 #e4 ,never boil jam longer than twenty minutes4 ,if it is boiled too long the jam will be sticky1 but if not boiled enough it will not keep4 ,when the scum ceases to rise1 put a few drops of the jam on a cold plate1 watch it for a minute1 and if it sets1 and does not flow freely1 the jam is done4 #f4 ,warm the jam-pots before you pour the hot jam into them2 if you do not they may crack4 ,fill the pots to within half an inch of the top1 and wipe off any drops spilt with a cloth wrung out in hot water4 ,if this is not attended to1 there will be great difficulty in scraping off the drops when the jam has cooled4 #g4 ,the day after the jam is made1 and when it has become quite cold1 lay a round of thin paper on the top of each pot4 ,then take a sufficient number of the vegetable parchment covers which are sold for tying over jam-pots1 soak them for a minute or two in cold water1 wipe them dry1 stretch one over each pot1 and tie it round with string4 ,the parchment tightens as it dries1 and excludes the air from the jam4 ,when the covers are dry1 write in ink on each the name of the jam and the date4 #h4 ,always keep jam in a cool1 dry place4 ,damp makes it mouldy1 heat makes it ferment4 #i4 ,never put one pot of jam exactly on the top of another1 but set one row of pots on the edges of the row beneath1 leaving a clear space in the centre of each pot4 ,different fruits require different treatment when made into jam4 ,thus1 strawberries must be carefully stirred1 raspberries must be mashed with a wooden spoon2 and both these fruits1 being soft and juicy1 require less boiling than the drier kinds4 ,dry fruits1 such as apples1 should always be put first into a covered jar set in a pan of boiling water1 and kept there until they are thoroughly softened4 ,fruit1 with the exception of the very juicy kinds1 takes longer to boil than sugar1 so that it is well to cook the fruit partially before adding the sugar4 ,over-boiled sugar spoils the texture of jam4 ,rhubarb jam requires the addition of a little root-ginger and a few strips of lemon-peel4 ,orange ,marmalade4--,allow for every pound of oranges one pint of water and three-quarters of a pound of sugar4 ,pare ,seville oranges very thin1 and boil the rind till tender4 ,boil it in plenty of water for about three-quarters of an hour4 ,at the end of this time the orange rind should be so tender that a straw will pierce it4 ,then cut it into very thin strips about half an inch long4 ,take off the tough white coat of each orange1 and throw it away4 ,then scrape out the pulp and juice very carefully1 and throw the pips into cold water4 ,when they have remained in the water for a short time1 squeeze them through a cloth1 and add a pint of the water in which the pips have been soaked to every three-quarters of a pound of the sugar4 ,the reason for steeping the pips is that they yield a glutinous substance1 which adds richness to the marmalade4 ,boil the syrup for twenty minutes1 allowing three-quarters of a pound of sugar and one pint of water to every pound of orange pulp4 ,put the pulp and juice into the syrup1 and boil for half an hour1 carefully skimming off the scum as it rises4 ,during the last five minutes add the shreds of orange-peel4 ,put the marmalade into pots1 and tie them down next day4 ,clear ,orange ,marmalade4--,in this marmalade there are no shreds of orange-peel4 ,cut the oranges in half after they are peeled and freed from the white skin4 ,boil them for three-quarters of an hour1 allowing one pint of water to twelve oranges4 ,strain off the juice1 and boil it up sharp for ten minutes4 ,allow three-quarters of a pound of sugar to every pint of juice4 ,boil for twenty or five-and-twenty minutes till it jellies4 ,four oranges make a pound pot of marmalade4 ,it is an improvement if half the peel taken from the oranges is grated finely1 and boiled with the oranges4 ,quince ,marmalade4--,scald the quinces1 pare1 core1 and quarter them4 ,to four pounds of fruit add three pounds and a half of sugar4 ,take three pints of the water the quinces were scalded in1 and boil in it both the parings and the cores4 ,strain the water1 and add it to the quinces and the sugar4 ,let it stand all night4 ,next day set the quinces over a slow fire1 and bring them very gradually to the boil1 skimming and stirring them all the time they are cooking4 ,crab-apples1 ,siberian crab-apples1 and the fruit of the ,pyrus ,japonica1 or ,japanese quince1 all make excellent preserve4 ,crab-apple ,marmalade4--,parboil the crab-apples1 and pulp them through a sieve or colander4 ,pare six large common apples1 boil them till quite soft1 and pass them through the sieve1 when they will yield all the liquid they contain4 ,to every quart of crab-apple pulp add one gill of the liquid from the common apples2 and allow three-quarters of a pound of sugar to every pound of pulp4 ,boil all together for fifteen minutes1 stirring the whole time4 ,fruit ,jellies4--,in making fruit jellies only the clear juice extracted from the fruit is used4 ,the fruit must be softened by being placed in a jar set in boiling water1 after which the juice must be allowed to drip through a hair sieve or a piece of canvas4 ,the fruit must on no account be squeezed or rubbed with the hand or spoon1 but it may be pressed down by a plate with a weight set upon it4 ,boil the juice for ten minutes1 weigh it1 and when it boils up again1 add half a pound of sugar to every pint of juice4 ,then boil the whole sharp for five or ten minutes more1 skimming off all scum4 ,clear ,apple ,jelly4--,pare and core half a peck of green apples1 cut them up1 and drop them as you cut them into two quarts of water4 ,pare two small lemons1 cut them up1 removing the pips1 and add them to the apples1 reserving the lemon-peel4 ,put the apple-parings and the cores with the apples1 and boil all together very slowly till the fruit is quite a pulp4 ,then strain it through a jelly-bag1 and to every pint of liquid add half a pound of lump sugar4 ,boil the whole very fast with the peel of the two lemons1 skimming thoroughly all the time4 ,it ought to jelly in three-quarters of an hour2 try it by dropping a few drops on a cold plate4 ,when sufficiently done take out all the lemon-peel1 and pour the jelly into moulds or small pots4 ,cranberry ,jelly can be made in this way from the ,russian and ,swedish cranberries now sold1 but cranberries will require a pound of sugar to the pint of juice4 ,cranberries should not be boiled longer than twenty minutes4 ,medlar ,jelly4--,gather the medlars when quite sound1 wipe them well1 and let them stew in the preserving-pan with just enough boiling water to cover them till they are in a pulp4 ,drain the fruit through a piece of canvas1 but do not press the pulp4 ,weigh the juice1 and allow half a pound of sugar to every pint4 ,boil it till quite clear1 stirring and skimming well4 ,when it jellies1 pour it into small moulds1 and let it set4 ,currant ,jelly 7,no4 #a74--,strip red currants from their stalks1 and put them into the oven4 ,when quite juicy1 pass them through a hair sieve or a coarse cloth4 ,to every pint of juice allow a pound of loaf sugar well beaten and sifted4 ,heat the sugar on a dish in the oven1 putting it between two sheets of foolscap paper1 and when the currant juice has boiled for a couple of minutes1 strew the sugar into it by degrees whilst the juice is boiling hot4 ,it will jelly immediately1 and gain flavour by keeping4 ,put it at once into pots4 ,currant ,jelly 7,no4 #b74--,to six pounds of red1 white1 or black currants add four pounds of sugar and half a pint of currant juice extracted from additional currants4 ,stir the fruit well together in a preserving-pan1 set it on a brisk fire1 and when it boils up1 pass it through a cloth into a basin with a lip4 ,pour the jelly from the basin at once into pots4 ,let the pots remain uncovered for nine days1 and then tie them up4 ,blackberry ,jelly4--,take six pounds of blackberries before they are quite ripe1 pick them from the stalks1 and put them into a jar4 ,tie the jar up closely1 set it in a pan of water on the fire till the blackberries become pulp4 ,then strain the fruit through a cloth1 and to one pint of juice add one pound of sifted sugar4 ,boil it to a jelly1 and pour it into pots for use4 ,blackberry jelly is much improved if half the quantity of blackberries is used and the other half made up of bullaces or wild plums4 ,but bullaces are now rare4 ,scotch 8,jam ,jelly40--,this preserve is made from the berries of the mountain ash1 gathered when they have become nearly 7but not quite7 ripe4 ,take off the stalks1 and stew the berries in a jar set in boiling water4 ,they take many hours' stewing before they become tender1 but in the end they make excellent jelly4 ,for the mountain-ash berries allow a pound of sugar to a pound of pulp4 ,damson ,cheese4--,stew the damsons till tender in a jar set in boiling water4 ,rub them through a coarse sieve to take off the skins4 ,take out the stones1 crack them1 and blanch the kernels4 ,boil the cheese for one hour4 ,then weigh it1 and add one pound of sugar to two quarts of the damson pulp4 ,boil it1 stirring it well till it is thick4 ,keep the fire low1 and boil the pulp very slowly4 ,after the cheese has thickened well1 leave off stirring2 but it must boil quite to a candy1 and may take seven hours4 ,put in the kernels a few minutes before the damson cheese is taken off the fire4 ,the cheese will be done when it leaves the sides of the pan4 ,a peck and a half of damsons will make ten pints of cheese4 ,cover the moulds when cold with paper dipped in brandy4 ,brandy ,cherries4--,to every pound of ,morello cherries1 stalked but not stoned1 add three-quarters of a pound of best loaf sugar4 ,take a few cherries1 bruise them1 and take as much juice from them as will make the sugar into a very thick syrup4 ,fill wide-mouthed bottles with the cherries1 and prick each cherry all over with a fine needle4 ,let the syrup get quite cold1 then pour it on the cherries1 and fill up the bottles with good brandy4 ,brandy ,peaches4--,peel the peaches carefully with a silver dessert-knife1 and as you do so put each peach into cold water4 ,choose a deep stone jar1 put into it one pound of peaches covered with three-quarters of a pound of sifted sugar4 ,fill up the jar with good brandy4 ,set the jar in a pan of cold water on the fire1 and let it gradually heat till the brandy is nearly boiling4 ,then let it get cold and tie up the jar closely4 ,,the ,,storing ,,of ,,fruit ,,and ,,herbs ,a ,,store-,,room for apples and pears should be cool1 though frost-proof1 slightly moist1 and well ventilated1 though free from draughts4 ,adjacent apples should not be in contact with each other4 ,if very choice1 it is wise to wrap each apple in tissue paper4 ,the fruit should be hand-picked1 and placed in the store-room when quite dry1 and any specimens that show signs of rottenness should be removed directly they are recognized4 ,messrs4 ,bunyard1 of ,maidstone1 have built some fruit-houses which admirably fulfil the desired conditions4 ,the following instructions for erecting a similar storehouse are given by ,mr4 ,george ,bunyard4 ,first level the soil and dig out holes for the corners large enough to admit brick piers #ad inches by #ad inches1 or stones about #a foot square2 fix an iron dowel in the centre to receive the corner posts of the structure4 ,some provision for air 7air-bricks71 or an aperture covered outside and inside with perforated zinc1 should be provided just above the ground line1 and if over #bj feet long an extra foundation should be put in at the half distance to hold another support4 ,make the main posts #f feet long1 #f inches square1 and prepare a hole in the foot to receive the dowel mentioned above4 ,this will keep the framework firm4 ,the main ground plate should be #d inches by #c inches1 and the top plate of the same size4 ,support and steady in the usual way with quartering #d inches by #c inches1 and when this is fixed1 choose a dry day1 and pitch1 tar1 or cold creosote the lower plates and all the woodwork #b feet from the ground to protect from damp3 this quartering should show an even outside face to secure the matchboard4 ,the cheapest material for the outside covering will be -inch matchboard1 and it may as well be fixed outside the rafters as well4 ,pitchboard #d inches by #a inch1 rafters #c inches by #b inches4 ,inside ,bonds from one side to the other1 #d inches by #c inches4 ,if stout they are useful to hold planks1 on which baskets can be placed overhead in the roof1 space4 ,in order to receive the side thatch1 a board is attached round the door-plates and at the corners1 #f inches wide1 from the ground to eaves1 in which the thatch is placed upright1 and it is kept in position by lateral splines of wood #c inches by #a inch4 ,the ,roof ,thatch may be #ah inches thick on the roof and #f inches at the sides1 and where it can be procured1 carex or reed is strongest and most lasting1 but it may be of wheat straw or heather4 ,the thatch at the sides should be #f inches thick4 ,both an inside and outside door should be provided1 and they must be made to fit closely to exclude draughts4 ,illustration3 ,a ,,fruit-,,room4 ,illustration3 ,,orr',s ,,trays ,,for ,,storing ,,fruit ,in order that one may readily inspect the fruit1 windows of #ba-ounce glass are inserted1 and this saves the use of a candle at storing time2 but outside shutters must be provided to keep the place as dark as possible1 and a fruit-house is perhaps better without windows4 ,ventilation is provided by an opening under the apex of roof at each end1 #ah inches by #h inches1 a small opening being left between the dairy shutters1 which can be stopped by hay or moss in severe weather1 and inside opening should be protected by perforated zinc1 fine enough to keep out wasps and flies2 another ventilator should be inserted about midway under the lowest shelf1 to open from outside by a shutter1 being covered inside by perforated zinc4 ,to protect the contents from rats1 a -inch stout wire netting should be fastened to the matchboard outside beneath the thatch1 so that an entry would be difficult4 ,inside ,shelves on which to lay the fruit are readily fixed at the sides4 ,first place uprights #b inches by #a inch from the ground to the rafters1 and then attach bearers #b inches by inch on this to the quartering2 #a foot between the shelves is a very convenient distance1 the lowest shelf being placed #f inches from the ground1 making six all up to the eaves4 ,the shelves are made of -inch matchboard1 should not quite meet each other by inch1 so as to gain a slight circulation of air2 upon this place lengths of clean wheat straw1 so that the fruit shall not touch the wooden shelves4 ,in the centre of the fruit-house a narrow table with a raised edge made of lengths of matchboard1 set on trestles1 is useful to set up exhibition collections or to show special samples4 ,baskets of fruit can be set under this for early use4 ,floor4--,the best possible floor is the natural earth--paved surfaces are apt to become too dry4 ,the latest sorts should be stored on the lowest shelf4 ,names4--,provide slips of zinc #d inches long1 turn up one end #a inch1 at an angle of #de1 and then slit this angle three times1 and bend it so that it will hold a neat card2 the other end can be slipped under the straw4 ,from their fruit-house1 constructed on these lines1 ,messrs4 ,bunyard have put up #hj dishes of fresh clean apples at the ,temple ,shows at the end of ,may4 ,pears4--,if pears constitute the bulk of the store1 the fruit-house should be rather drier and rather warmer than in the case of apples4 ,in either case1 the winter temperature should not fall below #dj ,f41 and the summer temperature should not rise above #fj ,f4 ,a very convenient method of storing apples and pears is in flat trays1 such as those known as ,orr's1 of which ,mr4 ,white1 of ,bedford1 holds the patent rights4 ,the fruit is placed direct in these as picked from the tree1 and the trays are carried to the fruit-house as fast as they are filled4 ,medlars should be picked in ,november1 preferably after the frost has touched them4 ,their stalks should be dipped in strong lime1 and the fruits buried in boxes of wet bran1 no two medlars touching1 and placed in the fruit-house4 ,walnuts should be removed from their outer rinds1 and at once placed in an earthen jar4 ,cover them with three inches of sawdust1 and place them in a cool cellar or fruit-house4 ,filberts1 ,cobs and ,hedge ,nuts1 for storing1 should be gathered just before they slip their husks--though they must be so ripe as to do so at the slightest force4 ,they should be dried before storing1 or the husks will become mouldy4 ,they may then be treated as advised for walnuts1 or they may be placed in a jar and sprinkled over with salt4 ,gathering and ,drying ,herbs4--,herbs should usually be picked just before they flower1 and1 their roots having been cut off1 they should be tied into bundles and quickly sun-dried4 ,these bundles may then be tied in paper bags and hung in a dry room1 or they may be powdered and bottled4 ,lavender should be cut as soon as the flowers are fully open4 ,it should then be dried in the shade1 and stored in a dry room4 ,illustration3 ,,lee',s ,,steam ,,fruit ,,preserving ,,apparatus ,,the ,,bottling ,,of ,,fruit ,,and ,,vegetables ,illustration3 ,,ryland',s ,,fruit ,,bottles4 ,empress4 ,climax4 ,may ,queen4 ,,the value of fruits bottled whole in such a way that they retain their natural form as well as their natural flavour is becoming more and more recognized1 and fortunately science has kept space with the spread of this recognition1 so that it is a perfectly simple matter for the owner of the smallest garden to bottle his fruit at the most trifling cost and trouble4 ,the methods adopted have for their object the destruction of the germs present in the fruit1 through whose activity fermentation and decomposition usually result1 and the subsequent exclusion of germs from the vessels in which the fruit is being preserved4 ,glass bottles with air-tight stoppers are usually employed for this purpose1 and several excellent varieties are in the market4 ,in practically all of them1 the top fits on the wide open mouth of the bottle and presses on a rubber ring4 ,the tops are usually either held down by a metal screw ring or by a spring clip or wire bail4 ,of the bottles here illustrated1 the ,climax1 ,may ,queen1 and ,empress are manufactured by the ,rylands ,glass ,company1 of ,barnsby2 whilst the others are dealt in by ,messrs4 ,e4 ,lee and ,company1 of ,maidstone4 ,messrs4 ,lee are also responsible for an admirable apparatus or boiling pan for sterilizing the fruit or other product4 ,this apparatus serves not only for the purposes of fruit bottling1 but is also serviceable for sterilizing milk and for certain other culinary purposes4 ,select ripe fruit1 removing any that are unsound1 and1 having washed the bottles1 place the fruit therein--packing the bottles full to the shoulder4 ,pour in cold water or cold syrup 7from a table-spoonful to half a pound of sugar to the pint of water7 so as to fill the bottles to the brim4 ,place the indiarubber ring round the ledge on the neck of the bottle1 place the disc upon it1 and loosely arrange the screw-top1 if that method be adopted1 as free outlet must be left for steam to escape4 ,take a pan1 such as ,lee's sterilizing apparatus includes1 and place cold water in it of such a depth as shall reach the shoulders of the bottles which are now to be placed in the pan4 ,heat until the water in the pan has a temperature of between #aee and #afj ,f41 and this temperature is to be maintained until the bottles are removed4 ,the bottles are to be lifted out singly and the covers at once screwed down1 or locked by the spring or lever1 according to the make of bottle4 ,they should be cooled as quickly as possible4 ,apples and pears should be peeled1 cut1 and cored1 and placed in cold water directly they are cored4 ,all stone fruit should be stoned before bottling4 ,the time for which the bottles should remain in the pan1 at a temperature of #aee to #afj ,f41 varies4 ,cherries1 rhubarb1 small plums1 gooseberries and currants require about twenty minutes2 tomatoes1 half an hour2 apricots1 three-quarters of an hour2 and pears1 an hour4 ,illustration ,illustration3 ,,lee',s ,,fruit ,,bottling ,,boiler ,,and ,,fruit ,,bottles ,mushrooms and carrots may be bottled in the same way as fruit1 but the bottles containing them should be left in the pan of heated water for an hour and a half4 ,green peas1 asparagus and ,french beans1 if first placed in boiling water for five minutes1 may be bottled in like way1 the bottles remaining in the pan for an hour4 ,to make ,fruit ,syrups4--,mash the fruit 7raspberries1 currants1 strawberries1 blackberries1 etc471 and allow it to remain1 loosely covered1 in a warm place for three days4 ,then pass the juice through a muslin strainer1 and add a pound of sugar to every half-pound of juice4 ,boil until the sugar is dissolved4 ,cool and bottle1 corking securely4 ,,the ,,drying ,,of ,,fruit ,,and ,,vegetables ,,by means of an evaporator1 or drier1 a number of fruit and vegetables may be preserved by the removal of the moisture which they contain4 ,quite cheap evaporators are now to be obtained1 such as the ,quorn1 of ,messrs4 ,lumley1 of the ,minories1 ,london4 ,as the makers of the various evaporating appliances supply full instructions for their use1 it is not necessary here to give more than the briefest summary of the treatment to be adopted in drying one or two typical fruits and vegetables4 ,the method of preparing apples to be evaporated is as follows3-- ,after the apples have been pared1 cored1 and sliced1 they are placed in a tub of perfectly clean water1 containing a small quantity of salt1 which prevents oxidation and discoloration4 ,they are then cut once vertically1 and all bruises1 specks1 and parings trimmed away to produce the well-known apple-rings of commerce4 ,these are placed thinly on one of the trays of the evaporator and entered at the lower end of the upper flue4 ,sometimes a little sulphur may be sprinkled on the furnace with great advantage for the purpose of bleaching the rings4 ,the first tray remains in the position just mentioned until the second tray is ready to be placed under the first tray which will be in four or five minutes2 the third tray is then filled in the usual manner1 and placed under the second tray1 and when the fourth tray is ready the first three trays are pushed forward in the flue1 and the fourth tray takes the place of ,no4 #a1 and so on until the top flue is full4 ,on the arrival of the first tray at the upper end of the flue1 the contents are examined1 and those that are sufficiently dried are removed1 and the remainder turned over and returned down the lower and cooler flue4 ,in many cases1 one tray will hold the whole of the contents 7which are nearly dried7 of two or three trays1 the empty ones being taken away to be again filled with fresh fruit4 ,the degree of heat used for drying apples is from #age to #bdj ,f42 and the time occupied varies from two to four hours1 according to the variety of the apple1 but from two to two and a half hours is the usual time4 ,whole apples require a much longer time1 eight to ten hours1 according to size and variety4 ,plums are dried in the same manner1 except that they are placed in the evaporator at once4 ,they should be graded according to size1 and be uniformly ripe4 ,during the process of evaporation plums ought to be removed from the evaporator once or twice for the purpose of cooling them and toughening the skin1 and so prevent bursting1 which they are liable to do1 because the skin does not allow the moisture in the fruit to freely escape when first placed in the machine4 ,as soon as the plums commence to shrivel all danger of bursting is past1 and they may then remain in the evaporator until dry4 ,the time required for plums is from six to ten hours1 and the temperature requisite #bdj to #cjj ,f4 ,plums may be steamed for a few minutes and then split in half1 thus entirely dispensing with the cooling process1 and considerably reducing the length of time required in drying4 #ajj pounds of fresh plums will give about #cj pounds of dried4 ,apricots are simply cut in two1 the stones being taken out1 and the fruit then dried just like apples1 at from #bdj to #bej ,f4 ,they take from two to three hours to dry4 ,from #ajj pounds of the fresh fruit1 #aj to #ab pounds of dried will result4 ,pears for drying purposes ought not to be quite ripe4 ,they are peeled1 and either dried whole1 or1 more generally1 are divided1 and the seed-vessels cut out1 the stems being left on4 ,they then require steaming for eight or ten minutes1 and are filled in from the bottom upwards4 ,the temperature used is #bab to #bdj ,f41 and the pears will take five to seven hours to dry if divided1 or seven to nine hours if whole4 ,from #ajj pounds of fresh pears #ab to #af pounds of dried ones will be obtained4 ,when preparing the pears before drying1 the flavour will be improved if a little sugar be added to the water in which they are cooked1 and to this may be put the juice of the removed seed-vessels and peelings4 ,vegetables require1 in addition to the peeling1 slicing1 or cutting up1 to be steamed or cooked for five to seven minutes before they are dried4 ,this is necessary in order to keep their colour and to prevent their becoming hard4 ,when dried on a small scale the cooking in boiling water is generally sufficient4 ,like apples1 vegetables are always filled in from below upwards4 ,french beans are cut into strips by a special machine1 and cooked for a few minutes4 ,a little soda added to the water helps to preserve their bright green colour4 ,the time required for drying is from three-quarters to one hour4 ,temperature #aej to #afj ,f4 #ajj pounds of fresh beans giving #aj to #ab pounds of dry4 ,peas require simply shelling and a few minutes' cooking4 ,they should not be quite ripe1 and are laid thinly on the trays4 ,they take from one to one and a half hours to dry4 ,temperature #bab to #bbj ,f4 #ajj pounds of green pods will yield about #aj to #ab pounds of dried peas4 ,,home-,,brewed ,,beer 8,blessing of your heart1 you brew good ale40 8,it illuminateth the face1 warmeth the blood1 and maketh it course from the inwards to the parts extreme40 8,a quart of ale is a dish for a king40 8,sir1 ,i have now in my cellar ten tun of the best ale in ,staffordshire2 'tis smooth as oil1 sweet as milk1 clear as amber1 and strong as brandy2 and will be just fourteen years old the fifth day of next ,march1 old style40 ,,one of the finest pamphlets ever issued in this country is ,william ,cobbett's 8,cottage ,economy40 ,even now it affords good stimulating reading1 and might still serve as a wise protest against the pietistic and other cant of the times4 ,the object of the little book was first to emphasize the sound doctrines that no nation ever was or ever will be permanently great if it consists to any large extent of wretched and miserable families2 that a family to be happy must usually be well supplied with food and raiment2 and that it is to blaspheme ,god to suppose that ,he created men to be miserable1 to hunger1 to thirst1 and to perish with cold in the midst of that abundance which is the fruit of their own labour4 ,the second object of the book was to convey to the families of the labouring classes in particular such information as to the preparation of food1 the selection of clothes and furniture1 and the general management of homes as his wisdom and sound judgment dictated4 ,all through the book runs a steady stream of common sense far removed from the slushy cant so prevalent in works of the kind4 8,a couple of flitches of bacon are worth fifty thousand ,methodist sermons and religious tracts4 ,they are great softeners of the temper and promoters of domestic harmony40 8,oak tables1 bedsteads1 and stools1 chairs of oak or of yew-tree1 and never a bit of miserable deal board4 ,things of this sort ought to last several lifetimes4 ,a labourer ought to inherit from his great-grandfather something besides his toil40 8,nowadays the labourers1 and especially the female part of them1 have fallen into the taste of niceness in food and finery in dress2 a quarter of a bellyful and rags are the consequence4 ,the food of their choice is high-priced1 and the dress of their choice is showy and flimsy1 so that to-day they are ladies1 and to-morrow ragged as sheep with the scab40 ,a healthy attitude towards the plain and the wholesome and the genuine marks the whole book4 ,among other things ardently desired by ,cobbett was the extension of the practice of the home brewing of honest beer1 and he denounced the growing habit of tea-drinking with a vigour that time and results have shown was not misplaced4 ,he looked upon tea-drinking as a destroyer of health1 an enfeebler of the frame1 an engenderer of effeminacy and laziness1 a debaucher of youth1 and a maker of misery for old age4 ,and he could scarce find adequate vent for his impatience of what he rightly considered the everlasting dawdling about with the slops of the tea-tackle1 or for his pity for the labourer who1 instead of cheerfully and vigorously doing a morning's work on the strength of a breakfast of bread1 bacon1 and beer1 has to force his tea-sodden limbs along under the sweat of feebleness1 and at night to return to the wretched tea-kettle once more4 ,how different1 says ,cobbett1 is the fate of that man who has made his wife brew beer instead of making tea6 ,it has been said and often quoted that there is good beer1 and better beer1 but no bad beer4 ,the present writer's experience is that there is beer so bad that few drinks can rival it for disagreeableness in taste and effects2 stuff which should never be called by the same name as that transparent1 brown or amber1 vinous fluid1 8bright as a sunbeam10 free from acidity1 flatness and insipidity1 which alone is worthy the name of beer4 ,to make good beer requires good materials1 care1 cleanliness1 and method4 ,given those1 failure should be impossible4 ,the water should be good1 soft water being usually to be preferred2 the malt fresh and full of flour2 the hops bright1 yellowish-green in colour1 with a pleasant brisk fragrance1 and free from leaves and bits of stem2 and the various tubs1 boilers1 and other appliances scrupulously clean4 ,the several temperatures should be taken with a proper thermometer1 and not guessed1 as that way many disasters lie4 ,illustration3 ,,barnett ,,and ,,foster',s ,,spile-,,drawer4 ,spring and autumn are the seasons most suited for brewing1 as at other times it is difficult to keep the temperature within the proper limits4 ,four bushels of ground or bruised malt are placed in a wooden 8mash tun10 and twenty-two gallons of water at a temperature of #agj ,f4 are added thereto4 ,this is well stirred for half an hour1 and then another eighteen gallons of water at #agj ,f4 are added1 and the stirring is continued for half an hour longer4 ,cover the mash tun for a couple of hours1 and then draw off the infusion or wort through a hole in the bottom1 protected by a strainer1 so that the malt itself remains behind in the mash tun4 ,next add to the malt thirty gallons of water at #ahe ,f4 ,stir for half an hour1 let it stand for an hour1 and then draw off as before4 ,next add eighteen gallons of water at #bjj ,f4 to the malt1 stir for ten minutes1 and draw off half an hour later4 ,the three washings may be all mixed together if a good ale of average strength is desired1 or the third washing may be separately treated so as to make a light table ale1 or they may be all three separately treated so as to form three ales varying from very strong to very light1 the former having considerable keeping quality4 ,in any case1 it is imperative that the minimum of time be lost in transferring the wort to the copper4 ,it should be boiled for an hour and a half1 and the hops 7varying from one pound in the case of a mild table ale to six or seven pounds in the case of very bitter ales1 three pounds being a good average amount7 added1 the boiling being continued for half an hour longer4 ,the wort is then passed through a strainer into large1 shallow tubs to cool1 the depth of liquid not exceeding four inches4 ,it is next poured into fermenting tuns 7casks with one head removed do nicely71 which must not be more than half-filled4 ,the yeast 7at the rate of a pint to the barrel of thirty-six gallons of wort7 is to be mixed with a little of the wort which has been heated to #he ,f4 ,as soon as this portion shows signs of general permeation by the process of fermentation it is to be added to the main body of wort1 which is to be at a temperature of #fj ,f4 ,stir it well1 and then allow it to stand4 ,as soon as a yeasty appearance is noticed in the head which rises to the surface1 skim it off every two days until no more yeast appears--usually a week or more from the start4 ,then draw off the clear ale into casks1 filling them completely1 bung them securely1 and place them in a cool cellar4 ,it may then be kept for from one to twelve months1 or longer1 according to its quality and strength4 ,ale or beer should be tapped a week before it is required to draw any from the cask in order that it may have time to settle4 ,finally1 the ale-wife may be referred to the appeal of ,dr4 ,king-- 8,o ,girzy1 ,girzy6 when thou go'st to brew1 ,consider well what you're about to do2 ,be very wise1 very sedately think1 ,that what you're going now to make is drink4 ,consider who must drink that drink1 and then ,what 'tis to have the praise of honest men40 ,,cider ,,the processes of cider-making are discussed and explained by the present writer in ,thomas's 8,book of the ,apple10 one of the volumes in the series of 8,handbooks of ,practical ,gardening40 ,the following short summary must here suffice4 ,the apples1 properly selected and properly ripened by being thinly piled on boards or straw in an airy1 sunny place1 should be torn and crushed in a cider mill1 and the juice pressed out by means of a screw-press4 ,this crude juice should then be carefully strained through a fine-meshed filter1 in order to remove any cellular tissue or other matter in suspension4 ,the expressed apple juice1 having been freed by filtration from undissolved solids1 is next to be subjected to the process of fermentation1 that is1 the conversion of its sugar into alcohol4 ,for this purpose1 it should be exposed to the air in large open vats1 or in casks with the bung-hole left open4 ,all the apple juice that is to be fermented in one vat or cask should be placed in it within twelve hours from the time of placing any therein4 ,the specific gravity should be taken daily by means of a brewer's hydrometer1 about six-sevenths of the total solids consisting of sugar4 ,approximately1 the sugar gives about half its weight of alcohol1 and it has been found that each decrease of one-hundredth in the specific gravity of the fluid during fermentation corresponds to the conversion of two per cent4 of sugar into one per cent4 of alcohol4 ,the scum which rises to the surface of the liquid must be skimmed off two or three times daily1 and1 as soon as this frothy crust ceases to rise1 the cider still in process of active fermentation is to be drawn off with great care by means of a rubber syphon or pump and hose into perfectly clean casks4 ,it is well to rinse out the casks with water of about the same temperature as that of the cider which is to fill them1 as a sudden drop of heat is very injurious4 ,the casks of cider should be kept at a steady temperature of about #ej ,f4 ,if the open vat system of 8purging0 is unavailable1 then the cider is to be placed in casks with the bung-holes left open1 the cask being kept full to the brim by frequent additions of clear old cider4 ,the scum in this case overflows at the bung-holes until the purging process is complete4 ,subsequently the cork is to be inserted1 a bent glass tube being passed through its centre1 ending outwardly in a basin of water4 ,the excess of carbonic acid gas is thus enabled to escape4 ,as soon as the conversion of sugar into alcohol is almost complete1 the cider should be carefully filtered at a low temperature by means of a ,filtre ,rapide or other suitable strainer 7which must not consist of charcoal1 sand1 or clay71 and stored in clean air-tight casks in a cool place1 being previously pasteurized if the process be thought desirable or worth while4 ,the cider must then be left for a time in order to ripen1 that is1 to develop bouquet and vinosity4 ,if intended for bottling1 that process may be performed in the following spring1 or preferably in the following autumn4 ,all antiseptics1 preservatives1 and artificial flavouring agents should be avoided as suggestions of the devil4 ,scrupulous cleanliness of fruit1 filters1 presses1 mills1 vats and casks should make the two first-named possible additions unnecessary1 and careful selection of fruit should make the idea of artificial flavouring an obvious absurdity4 ,,wine-,,making 8,it should be clear like the tears of a penitent1 so that a man may see distinctly to the bottom of the glass2 its colour should represent the greenness of a buffalo's horn2 when drunk it should descend impetuously like thunder2 sweet-tasted as an almond2 creeping like a squirrel2 leaping like a roebuck2 strong like the building of a ,cistercian monastery2 glittering like a spark of fire2 subtle like the logic of the schools of ,paris2 and delicate as fine silk4 8,often the blind piper would pay us a visit and taste our gooseberry wine1 for the making of which we had lost neither the receipt nor the reputation40 ,,general ,principles4--,in making wines from fresh ,british fruit1 the fruit should be quite mature1 yet as fresh in reality as in name2 and too much care cannot be taken in removing all stems1 leaves1 unripe or diseased fruits1 and other refuse which would certainly affect the taste1 appearance1 and keeping power of the ultimate wine4 ,as soon as possible after being gathered1 the fruit is to be placed in a tub or other vessel1 and submitted to the process of crushing or bruising4 ,it is then thrown into a wooden vat1 the water added1 and the mixture allowed to stand for from one to three days1 according to the variety of wine and other circumstances4 ,during this period of maceration1 the mixture is to be frequently stirred by means of a wooden stirrer4 ,the liquid portion is then drawn or strained off1 the residuary pulp being placed in hair bags and subjected to pressure4 ,in the case of raisins and other dried fruits1 it is customary to chop them into small pieces1 and to soak them in water for twelve hours before crushing them4 ,the liquid which is thus squeezed out is added to the rest of the liquid and placed in another vat of wood or earthenware1 the sugar and cream of tartar being added1 and the whole well stirred for twenty minutes4 ,yeast should then be added1 when any is required1 and a temperature of about #fj ,f4 maintained4 ,for about three days--or until most of the sugar is converted into alcohol1 as shown by the saccharometer--the mixture is to be kept closely covered by means of mats or other coverings4 ,it is1 during this time1 to be frequently stirred and its surface skimmed4 ,it is then carefully to be run off into casks1 the latter to be filled to the brim1 and the wine allowed to work over or 8purge0 at the partly open bung-holes4 ,the casks are to be kept constantly filled up with juice1 and in about a fortnight the rectified spirit is to be added1 if such addition is thought desirable4 ,the casks are then to be bunged securely and left for a month1 when they are to be again filled up and re-bunged4 ,six weeks later they should be pegged or spiled1 and a little wine drawn off to ascertain if it be clear4 ,if it is quite clear1 it may be racked off--preferably by means of a syphon--into other casks or into bottles for storage4 ,if1 however1 it is not yet clear1 the casks must be bunged up and left for another fortnight1 or the wine may be fined by the addition of isinglass--half an ounce to the hogshead--previously dissolved in a little cold water and diluted with a pint of wine4 ,this fining solution is to be thoroughly mixed with the wine in the casks by means of a clean broom-handle4 ,in a short time the isinglass1 with the objectionable particles in the wine1 sinks to the bottom1 and so enables the clear liquid to be drawn off4 ,it should then be stored for at least six months in a cellar having a temperature of about #ef ,f4 ,illustration3 ,a ,,group ,,of ,,drinking-,,glasses4 ,racking is best performed by means of a syphon1 though the wine may be--and commonly is--drawn off by a tap4 ,in the latter case the tap should be inserted two or three days before the wine is to be drawn off1 thus affording it time to re-settle4 ,if it is not convenient to rack off the wine into a second cask1 it may be drawn into a clean tub or vat1 and returned to the same cask after it has been thoroughly cleaned1 and turned bung-hole downwards over an ounce of sulphur1 which is to be burnt so as to fill the cask with the fumes1 the wine being at once returned and the bung secured4 ,illustration3 ,a ,,group ,,of ,,ancient ,,bottles4 ,it is of the utmost consequence in wine-making that every implement1 cask1 tub1 tap1 bottle1 and cork1 be scrupulously clean before they come into contact with the wine2 and in bottling it is essential that the bottles be perfectly dry4 ,illustration3 ,a ,,simple ,,fruit-,,mill4 ,among the most important and useful appliances for the home wine-maker are the following3 barrels1 vats1 bottles1 corks1 taps1 pegs1 mallet1 cork-squeezer1 fruit-crusher1 wine-press1 straining bags1 and syphon4 ,these may be obtained of ,messrs4 ,lumley1 of #a1 ,america ,square1 ,minories1 ,london2 or ,messrs4 ,barnett and ,foster1 of ,eagle ,wharf ,road1 ,london4 ,illustration3 ,,cork-,,driver4 ,i cannot too strongly urge the reader to be loyal to her country and to good taste in her wine-making2 and to confine herself chiefly to the making of simple ,british wines from ,british fruit with ,british names4 ,nothing is more objectionable than to brand wines as ,british ports1 ,british sherries1 ,english claret1 and so on4 ,it is almost as insufferable as the labelling of writers as ,belgian ,shakespeares1 ,english ,molires1 ,french ,fieldings1 and the rest4 ,i will describe the method of preparing a few typical wines1 and then indicate the several classes in which the various ,british wines may be arranged4 ,to make ,gooseberry ,wine4--,take six pounds of perfectly ripe gooseberries1 and treat them as directed in the section on general principles4 ,allow one gallon of soft1 filtered1 or distilled water2 four pounds of sugar1 previously made into a syrup with part of the water2 and one and a quarter ounces of cream of tartar4 ,one or two ounces of rectified spirits of wine may be added4 ,each of these several ingredients is to be added at that stage of the fermentation indicated in the section on general principles4 ,to make ,sparkling ,gooseberry ,wine4--,proceed as in the last recipe2 but do not allow the fermentation quite to complete itself before bottling the wine4 ,add to each bottle a tiny piece of sugar of about the size of a pea4 ,use good strong bottles1 and secure the corks by wiring them4 ,it is sometimes desirable to hasten fermentation in the vat by placing therein a small piece of toast spread on both sides with ale yeast4 ,to make ,lemon ,wine4--,take five pounds of peeled lemons and the sliced peel of four lemons1 and proceed as in making gooseberry wine1 but allow only three and a half pounds of sugar and add no cream of tartar4 ,the pips should be removed before the fruit is crushed4 ,illustration3 ,a ,,group ,,of ,,modern ,,bottles4 ,to make ,cowslip ,wine4--,prepare a simple wine after the manner of making gooseberry wine1 employing one pound of raisins1 four pounds of sugar1 and one ounce of cream of tartar to the gallon of water4 ,when active fermentation has nearly ceased1 a few weeks before racking1 add two quarts of bruised cowslip flowers4 ,then complete the making of the wine in the usual way4 ,to make ,rhubarb ,wine4--,take five pounds of rhubarb stalks1 cut them into small pieces1 and proceed as in making either gooseberry or sparkling gooseberry wine1 but no cream of tartar should be added1 and only three pounds of sugar should be allowed to the gallon4 ,to make ,date ,wine4--,take six pounds of stoned dates1 and proceed as in making gooseberry wine1 but no sugar is to be added4 ,the ,merissah of the ,berbers is a wine made from dates to which a small quantity of maize has been added4 ,to make ,damson ,wine4--,take five pounds of ripe stoned damsons1 crush them and one-tenth of their stones1 and boil them in a gallon of water4 ,then proceed as in making gooseberry wine1 but only allow three pounds of sugar4 ,mead1 or ,metheglin--for the distinction between them is difficult to determine--was the chief alcoholic beverage of the earliest inhabitants of ,britain1 and the maker of the mead was the eleventh person in order of precedence at the ancient courts of the ,welsh princes4 ,mead is usually supposed to have been the fermented wine obtained from the liquor formed by boiling honeycombs with water1 whereas metheglin was prepared from honey and water1 with or without the addition of hops or spices4 ,to make ,spiced ,metheglin4--,boil for an hour a mixture of one gallon of water and three pounds of honey1 taking off the scum as it forms4 ,allow the mixture to stand for twenty-hour hours1 add yeast on toast1 and proceed as directed in the section on the general principles of wine-making4 ,when the active fermentation is subsiding1 a few weeks before racking the mead1 hang into the liquid within the barrel an open woven bag of mixed spices1 an ounce each of crushed ginger1 cloves1 allspice1 and coriander seeds4 ,illustration3 ,a ,,wine ,,filter-,,bag4 ,to make ,metheglin with ,hops4--,boil half an ounce of hops in water1 and allow it cool4 ,pour three quarts of warm water on three pounds of honey1 stir1 and allow the mixture to stand for twelve hours4 ,then add the hops and the water in which they were boiled1 together with a piece of toast spread on both sides with yeast4 ,allow the mixture to ferment1 and proceed as directed in the section on the general principles of wine-making4 ,add no ingredients beyond those named above4 ,hydromel is but another name for metheglin1 the word implying a product of the fermentation of a mixture of honey and water4 ,to make ,american ,mead4--,take a barrel of cider1 fresh from the apple-press1 and place therein twenty or thirty pounds of drained honeycombs4 ,the next day add sufficient honey to raise the specific gravity to such a point that an egg will float in the mixture4 ,it is then to be treated in the manner suggested in the paragraph on the general principles of wine-making1 the only further addition being half a gallon of rectified spirits4 ,to make ,ginger ,beer4--,take five gallons of boiling water and pour it on five pounds of lump sugar1 five lemons sliced and without their pips1 five ounces of bruised ginger1 and five ounces of cream of tartar4 ,strain off when the liquid is cool enough1 and add five table-spoonfuls of brewer's yeast4 ,let the ginger beer stand all night1 and then strain again as carefully as possible4 ,add the white of one egg before bottling the ginger beer1 and put the beer in well-washed champagne bottles4 ,it will be ready in one week4 ,brewer's yeast should1 if possible1 be used1 but if none can be had1 two ounces of ,german yeast may be substituted for it4--,j4 ,r4 ,to make ,spruce ,beer4--,mince a quantity of young sprouts of the spruce1 and boil them with twenty times their volume of water and an ounce of sugar to the pint of shoots4 ,allow to cool and proceed as in making ginger beer4 8,he wanted to make a memorandum in his pocketbook2 it was about spruce beer4 ,mr4 ,knightley had been telling him something about brewing spruce beer1 and he wanted to put it down40 ,certain other ,wines4--,currant 7red1 white1 or black71 cherry1 raspberry1 mulberry1 whortleberry1 blackberry1 apple1 grape1 and elderberry wines are made after the manner of gooseberry wine4 ,sloe wine and green gooseberry wine1 which latter is not recommended1 are made like damson wine4 ,raisin and fig wines are made as date wine is made4 ,orange wine is made as lemon wine4 ,apricot1 clary1 elderflower1 ginger1 juniper1 and gilliflower wines are made after the manner prescribed for cowslip wine4 ,it is often thought desirable to add to wines the flavour of spices or herbs other than those essentially used in the making of the wine4 ,in such a case1 the spices should be placed in a muslin bag and suspended in the wine when active fermentation is subsiding1 as suggested in the directions for making4 ,commonly for elderberry wine1 a mixture of crushed ginger1 cinnamon1 cloves1 and mace--of each half an ounce to the gallon--is employed1 and for whortleberry wine a mixture of lavender1 rosemary1 and ginger4 ,british wines have earned their bad name partly through the careless manner in which they are usually prepared1 unclean bottles1 corks1 casks1 and vats being commonly used2 and partly through the absurdly short space of time allowed to elapse between making and drinking4 ,no wine is fit to drink under two years from the time of its manufacture1 and most wines should be kept in bottle much longer than is customary4 ,,the ,,distilling ,,of ,,waters ,,and ,,cordials ,,there is no occupation that comes nearer to the work of gods than this occupation of distilling4 ,by the application of fire1 the purest of the elements1 we separate from gross1 substantial bodies those subtle essences which alone gave them distinction and charm4 ,the distiller can but smile at the impotence of those who are unable to conceive the possibility of a post-physical human existence1 for1 day by day1 as he stands before his stills1 he sees the miracle performed whereby the spiritual1 the essential1 is separated and continues to exist apart from the material body in which it previously dwelt4 ,illustration3 ,,balneum ,,mari4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,illustration3 ,,distilling ,,by ,,heat ,,of ,,steam4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,the work is worthy of fine natures1 and should be undertaken with a mind full of reverence4 ,the practice of distillation dates back to very early times1 the oil of cedar mentioned by ,dioscorides having been obtained by boiling the oleoresin with water1 and condensing the vapour of the oil in sheep's wool spread on sticks placed across the top of the vessel4 ,but more elaborate stills1 consisting of cucurbit1 alembic 7or head7 and receiver1 were in use in times not much more recent4 ,water-baths1 sand-baths1 and other means for regulating the heat applied to the body of the still were used as early as the eighth century by the ,arabians4 ,it was at about this time1 also1 that distillation of alcohol was first practised4 ,illustration3 ,,some ,,old ,,distilling ,,vessels4 ,the distillation of pure alcohol from mixtures containing it1 is really only worth attempting under somewhat elaborate conditions1 and on a fairly large scale4 ,the distillation of essences and aromatic waters1 and of a number of liqueurs may1 however1 be quite well practised on the domestic scale4 ,a perfectly made tin-lined copper still1 with pewter or copper head1 neck1 and worm1 the latter fitting in a wood or metal tub1 is the principle article required4 ,it is desirable to have the cucurbit fitted with a perforated water-bath1 or metallic basket1 to contain the herbs or seeds which are to be heated in the water or alcohol4 ,these substances1 thus saved from contact with the inner surface of the cucurbit1 are not liable to burn or to stick4 ,for certain things1 also1 it is desirable to be provided with an unperforated bain-marie when it is wished not to subject the materials to a heat quite equal to the temperature of boiling water4 ,all the joints of the still and the tubes connected with it must be absolutely vapour-proof1 or the subtle gases of the spirits and essences will discover the outlet and escape4 ,the water in the tub containing the worm must be kept cold1 a few jugfuls being drawn from its surface at intervals and replaced by fresh cold water4 ,where possible1 fresh plants should be used for distilling purposes1 as they more readily yield their essential oils than is usually the case with dried plants4 ,aromatic ,waters4--,for the distilling of simple aromatic waters about a gallon of water should be allowed to four pounds of the fresh herb1 or one pound of the dry herb1 and about two quarts should be distilled over4 ,peppermint water1 damask-rose water1 orange-flower water1 spearmint water1 and elder-flower water are prepared in this way4 ,for dill water1 caraway water1 fennel water1 and cinnamon water1 a pound of the bruised fruit is mixed with two gallons of water1 and one gallon is distilled over4 ,rosemary ,water is made by mixing a gallon of water1 eleven and a half gallons of rectified spirit1 and fourteen pounds of rosemary flowers and leaves1 and slowly distilling off ten gallons over the water-bath4 ,simple ,lavender ,water is made in the same way1 substituting lavender flowers for the rosemary flowers and leaves4 ,beauty ,water is made by mixing half a gallon of rectified spirits1 a gallon of water1 a pound of the flowering tops of thyme and a pound of those of marjoram1 and distilling off a gallon4 ,the ,distilling of ,essences4--,the following is a summary of the directions given by ,m4 ,deroy of ,paris1 a well-known manufacturer of excellent stills and other appliances connected with distilling1 for the distilling of essences or essential oils4 ,illustration3 ,,distilling ,,by ,,heat ,,of ,,fermenting ,,manure4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,illustration3 ,,alchemist ,,with ,,his ,,servant4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,the generality of plants give their maximum of essence when they are dealt with in their fresh condition4 ,some few1 however1 produce more when they are dry4 ,the produce of the same kind may vary for divers reasons4 ,the moment of its harvest and the atmospheric conditions under which it is effected1 the nature of the soil1 the quality of the plants1 and their more or less favourable exposal1 exercise a sensible influence upon the production4 ,illustration3 8,this instrument1 named the ,pellicane1 which is a ,vessell for ,circulating1 serveth to none other ende and purpose1 than for to ,circulate the ,quintessence1 which by the ,arte of dystilling is drawen40 ,illustration3 ,a #af,,th-,,century ,,still1 ,,with ,,condenser ,,jacket ,,to ,,helm ,,of ,,still4 ,substances1 previously either cut to pieces1 incised1 rasped1 ground1 or crushed according to their nature1 are placed in water of ordinary temperature for macerating4 ,the proportion of water used is mostly of three to four times the weight of the substance4 ,the length of time for soaking varies from twelve to forty-eight hours according to the dryness and the divided state of the substance4 ,some light essences extracted from fresh flowers 7from roses1 for example7 are obtained without previous maceration4 ,the matter is placed in the still with the water into which it has been macerated4 ,sea-salt is sometimes added for the purpose of retarding the point of boiling4 ,it is known that salted water only boils at #ajh ,centigrade1 say about #bbi ,fahrenheit4 ,those who follow this method1 which is the one most generally employed when it is a question of exhausting plants which contain rather heavy oils1 certify that the essences separate themselves more easily if distilling is effected at a little over #ajj ,c4 7water boiling-point74 ,illustration3 ,,stills ,,at ,,the ,,works ,,of ,,the ,,london ,,essence ,,co4 ,those who criticize this proceeding pretend that it has the disadvantage of injuring the quality of the essences obtained4 ,thus the necessary quantity of sea salt required for the complete salting of the water is rarely used1 which is to say about #dj per cent42 the majority of distillers limit themselves1 according to the case in hand1 to putting in #bj per cent4 and sometimes only from #ab to #ae per cent41 considering this a sufficient quantity to obtain a satisfactory result4 ,illustration3 ,,balneum ,,mari4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,illustration3 ,,furnace ,,with ,,stills4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,during the course of the distillation1 the water in the refrigerator should be renewed by ordinary means when distilling essences which remain fluid at a normal temperature4 ,whilst1 as for the crystallizable essences such as aniseed1 ,china-aniseed1 caraway1 fennel1 peppermint1 and roses1 care should be taken to keep the worm at about #cj or #dj ,centigrade4 ,distilling can be effected by steam or direct fire heat1 by taking the precaution in the latter case to place an interior grating in the copper so as to hinder the substances from sticking to the bottom4 ,the aqueous vapours mixed with those of the essences become condensed in the worm1 and the produce of these condensations is gathered in a special vase1 known as a ,florentine receiver1 where the oil becomes separated from the distilled water1 by reason of the different densities of the two bodies4 ,according to the nature of the essence1 whether lighter or heavier than water1 this recipient is supplied either in its upper or lower part with a side spout1 by which the overflow of the water passes and leaves the essence to accumulate in the vase in measure as it is produced4 ,illustration3 ,,still-,,room ,,of ,,the ,,london ,,essence ,,co4 ,distilling is continued until the water runs out at the outlet of the worm in a limpid state4 ,by this sign it is known that the distillation is no longer supplying any essential oil to the recipient1 as it is precisely the presence of a certain quantity of oil in the water which up to this moment gave it a milky appearance4 ,illustration3 ,,furnace ,,with ,,stills4 7,from ,peter ,morwyng's 8,treasure of ,enonymus10 #aeei47 ,cordials4--,in the preparation of cordials or liqueurs1 scrupulous cleanliness is of the utmost consequence2 and the best of sugar1 the purest of rectified spirits1 the best of herbs or essences1 and distilled or filtered rain-water should be used4 ,where possible1 distillation should nearly always be employed in the preparation of liqueurs1 lemon and orange liqueurs being perhaps exceptions4 ,if1 however1 distillation is impracticable1 prolonged maceration for a month or more should be resorted to4 ,in this case1 in adapting the recipes in this chapter1 only enough water is to be employed to make up the total to the amount ordered to be distilled off4 ,if1 instead of the herbs or spices themselves1 it is decided to use the prepared essences1 care should be taken to obtain essences prepared from the herbs1 and not mere chemical imitations4 ,messrs4 ,bush1 ,messrs4 ,stafford1 ,allen ,co41 and the ,london ,essence ,co4 may be communicated with4 ,the syrup is always added to the distillate last of all1 and should have been carefully filtered through a clean filter-bag4 ,if care be taken1 the liqueur will be clear as soon as made1 or at any rate after standing for a few days4 ,should1 however1 this not be the case1 the liquid may be fined with whites of eggs1 allowing one egg to three gallons4 ,in any case1 the liqueur should be stored for some months--preferably for a year or more--before being used4 ,illustration3 ,,persian ,,rose-,,water ,,sprinkler4 ,the following are recipes for the making of a number of cordials by distillation4 ,those who wish to pursue the subject further may be referred to an admirable series of articles which appeared in the ,mineral ,water ,trade ,review from ,september1 #aijb1 to ,may1 #aijc4 ,to make ,absinthe4--,digest for a week1 in a closed vessel1 a mixture of one gallon of rectified spirit1 half a gallon of water1 two pounds of wormwood tops1 and eight grains each of dittany leaves1 aniseed1 calamus root1 and angelica root4 ,add another half-gallon of water1 and distil off six quarts at a moderate heat4 ,add a pint of syrup containing one pound of sugar4 ,illustration3 ,a ,,perforated ,,water-,,bath4 ,illustration3 ,a ,,portable ,,copper ,,still4 ,to make ,aniseed ,cordial4--,proceed as for clove cordial1 substituting half a pound of bruised aniseed and two ounces each of fennel and coriander seeds for the cloves and allspice1 and drawing off only six quarts4 ,to make ,benedictine4--,digest for a week1 in a closed vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 two ounces of cardamoms1 an ounce each of balm1 peppermint1 genepi1 and angelica root1 half an ounce of calamus1 a dram of cinnamon1 and half a dram each of cloves and nutmeg4 ,distil off a gallon1 and add syrup 7made by dissolving eight pounds of sugar in three quarts of water7 and three quarts of water4 ,illustration3 ,,old ,,apparatus ,,used ,,for ,,condensing ,,the ,,distillate4 7,from the title-page of the second volume of ,brunschwig's 8,liber de ,arte ,distillandi10 #aejg47 ,to make ,green ,chartreuse4--,digest for a week1 in a closed vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 an ounce and a half of lemon-peel1 an ounce of balm1 half an ounce each of dried peppermint1 mountain wormwood1 and dried hyssop flowers1 three drams of angelica root1 a dram of calamus root1 half a dram each of cloves1 cinnamon1 and mace1 and a quarter of a dram of cardamoms4 ,distil off one gallon1 and add syrup 7made by heating five pounds of sugar in two quarts of water7 and a pint of water1 colouring the liqueur with a spirituous infusion of spinach or parsley4 ,to make ,cinnamon ,cordial4--,proceed as for clove cordial1 substituting half a pound of cinnamon or cassia bark for the cloves and allspice1 and distilling at a somewhat lower temperature4 ,to make ,clove ,cordial4--,digest for a week1 in a closed vessel kept moderately warm1 a mixture of one gallon of rectified spirits1 one gallon of water1 one ounce of bruised cloves1 and one dram of allspice4 ,place the mixture in the still1 and draw off six and a half quarts at a moderate heat4 ,sweeten with syrup 7made by heating five pounds of sugar with two quarts of water1 and skimming71 and colour with cochineal4 ,illustration3 8,beholde here a manner or fashion of ,balneo ,mari1 verye excellent1 of which the vessell large and greate is of tynne2 the bottome or bellye of the same standing wythin the boyling water4 ,on thys great vessell is ,lymbeck of ,tynne1 covered and compassed of another vessell like of ,tynne farre larger40 7,from ,baker's 8,the ,newe ,jewell of ,health10 #aegf47 ,to make ,hamburgh ,bitters4--,digest for a week1 in a closed vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 two ounces of cinnamon1 one ounce each of wormwood1 quassia1 calamus root1 and centaury1 half an ounce each of aniseed1 orris1 coriander1 and cloves1 and a dram each of ginger1 cardamoms1 and mace4 ,distil off one gallon1 and add syrup 7made by heating three pounds of sugar in three pints of water7 and three pints of water4 ,to make ,kirschenwasser4--,digest for a week1 in a closed vessel1 a mixture of a gallon of rectified spirits1 half a gallon of water1 a pound of crushed cherry stones1 half a pound of crushed apricot stones1 an ounce of dried peach leaves1 and two drams of myrrh4 ,distil off a gallon1 and add three pints of spirit of noyau 7made by distilling off three pints from a digested mixture of three pints of rectified spirits1 a pint and half of water1 and a pound of bruised apricot stones71 a pint of orange-flower water1 a gallon and a half of rectified spirits1 syrup 7made by heating thirty pounds of sugar in three gallons of water71 and water to make up to eight and a half gallons4 ,illustration3 ,,old ,,vessels ,,used ,,in ,,distilling4 7,from ,baker's 8,jewell of ,health10 #aegf47 ,illustration3 ,,tending ,,the ,,furnace4 7,from ,baker's 8,jewell of ,health10 #aegf47 ,illustration3 ,,balneum ,,mari4 7,from ,baker's 8,jewell of ,health10 #aegf47 ,to make ,kummel4--,digest for a week1 in a closed vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 half a pound of caraway-seeds1 three drams of orris root1 and an ounce of fennel seeds4 ,distil off one gallon1 and add syrup 7made by heating seven and a half pounds of sugar in three quarts of water7 and a quart of water4 ,to make ,lemon ,cordial4--,proceed as for cinnamon cordial1 substituting three-quarters of a pound of dried lemon-peel for the cinnamon4 ,to make ,noyau4--,digest for a week1 in a closed vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 two pounds of crushed apricot or peach stones1 and one pound of crushed plum or prune stones4 ,distil off five quarts1 and add a gallon of syrup containing eight pounds of sugar and a gallon of water4 ,to make ,orange ,cordial4--,proceed as for cinnamon cordial1 substituting three-quarters of a pound of the yellow part of fresh orange-peel for the cinnamon4 ,,some ,,other ,,cordials ,,and ,,bitters4 8,there is no nation yet known in either hemisphere where the people of all conditions are more in want of some cordial to keep up their spirits than in this of ours40--,,swift4 ,,the following recipes are for the making of cordials by simple mixing without distillation4 ,nearly all require straining1 and some may require to be filtered through filter-paper4 ,to make ,angostura ,bitters4--,digest for a month1 in a covered vessel1 a mixture of a gallon of rectified spirits1 a gallon and a half of water1 two ounces of orange-peel1 an ounce and a quarter of angostura bark1 three-quarters of an ounce each of alkanet root and red sanderswood1 half an ounce of gentian root1 two drams each of cardamoms1 ,turkey rhubarb1 cinnamon1 caraway1 coriander1 and wormwood1 and fifteen grains of turmeric4 ,strain1 and add a pound of honey4 ,filter1 and bottle4 ,to make ,balm of ,molucca4--,digest for a month1 in a covered vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 an ounce of cloves1 and two drams of mace4 ,filter1 and add a gallon of syrup 7containing eight pounds of sugar7 and two quarts of water4 ,to make ,brandy ,shrub4--,digest for a month a mixture of a gallon of brandy1 the peel of two oranges and a lemon1 a pint each of orange juice and lemon juice1 and five pints of syrup 7containing four pounds of sugar74 ,strain1 and bottle4 ,to make ,cassis4--,digest for a week1 in a covered vessel1 a mixture of a gallon of rectified spirits1 half a gallon of water1 two ounces of cinnamon1 and sixteen bruised cloves4 ,at the end of the week add a gallon of black currants1 and digest for a further two months4 ,press and strain1 and add half a gallon of syrup 7containing eight pounds of sugar74 ,to make ,cherry ,brandy4--,digest for three months1 in a closed vessel1 a mixture of a gallon of good brandy and a gallon of fresh cherries1 of which about one-quarter of the stones have been broken4 ,strain1 and add two pounds of loaf sugar4 ,to make ,crme de ,cacao4--,mix a gallon of rectified spirits with six pints of water1 two and a half pints of syrup 7containing two and a half pounds of sugar71 and six and a quarter ounces of ,bush's essence of cocoa4 ,to make ,crme de ,cacao 7another way74--,digest for a month1 in a covered vessel1 a gallon of rectified spirits1 a quart of water1 two pounds of caracca1 roasted and bruised cocoa-nuts1 a pound of ,west ,indian cacao-nuts1 and a shred of vanilla4 ,add a quart of syrup 7containing two pounds of sugar74 ,strain1 and bottle4 ,to make ,crme de ,caf4--,digest for a month1 in a covered vessel1 a gallon of rectified spirits1 two pounds of coffee ground and roasted1 and a gallon of water4 ,add two quarts of syrup 7containing four pounds of sugar74 ,strain1 and bottle4 ,to make ,crme de ,menthe4--,mix five quarts of rectified spirits1 a quarter of an ounce of oil of peppermint1 two gallons of syrup 7containing sixteen pounds of sugar7 and half a pint of glycerine4 ,colour as with green chartreuse4 ,to make ,curaoa4--,digest for a month1 in a covered vessel1 a mixture of the peel of nine ,seville oranges1 the peel of a lemon1 a dram each of cinnamon1 coriander1 and mace1 an ounce of bruised ,brazil wood1 and a pint of rectified spirits4 ,this tincture1 having been filtered1 is used to flavour a mixture of a gallon of rectified spirits1 a gallon of water1 and a gallon of syrup 7containing eight pounds of sugar74 ,to make ,ginger ,brandy4--,digest for a month1 in a covered vessel1 stirring daily1 a mixture of a gallon of brandy1 six pounds of sugar1 two pounds of raisins1 half a pound of sweet almonds1 two ounces each of bitter almonds and crushed ginger1 an ounce of caraway seeds1 and six lemons cut into slices4 ,to make ,lemon ,brandy4--,proceed as with cherry brandy1 substituting a dozen sliced lemons for the cherries1 and adding one pound of sugar only4 ,to make ,lemon ,cordial4--,digest for a month or more1 in a closed vessel1 a mixture of a gallon of rectified spirits1 half a pound of lemon-peel1 quarter of a pound of orange-peel1 half an ounce of cinnamon1 half an ounce of coriander1 and five pints of water4 ,strain1 and add six pints of syrup 7containing six pounds of sugar7 and three quarts of water4 ,illustration3 ,,copper ,,spirit-,,measure4 ,to make ,orange ,bitters4--,digest for a month1 in a closed vessel1 a mixture of a gallon of rectified spirits1 a gallon of water1 a pound of dried orange-peel1 half a pound of gentian root1 two ounces each of coriander and cinnamon1 and an ounce of cardamoms4 ,strain1 and add five pints of syrup 7containing five pounds of sugar7 and two quarts of water4 ,to make ,rum ,shrub4--,as brandy shrub1 substituting rum for brandy4 ,illustration3 ,,copper ,,funnel4 ,to make ,sighs of ,love4--,mix a gallon of rectified spirits1 two gallons of syrup 7containing twelve pounds of sugar71 water six pints1 eau de rose one quart1 and four drops of essence of vanilla4 ,colour delicately with cochineal4 ,to make ,sloe ,gin4--,digest for a year a mixture of a gallon of unpricked sloes1 a gallon of gin1 and six or eight pounds of sugar4 ,to make ,tent4--,digest a mixture of a quart of port1 a pint of sherry1 a pint of rectified spirits1 a quarter of a pint each of lemon juice and orange-flower water1 three and a half pints of syrup 7containing two pounds of sugar71 and three drops of essence of ambergris4 ,to make ,usquebaugh4--,digest for a month1 in a covered vessel1 shaking daily1 a mixture of a gallon of brandy1 a pound of stoned raisins1 a pound of sugar candy1 an ounce each of crushed cinnamon1 cloves1 cardamoms1 caraways1 and nutmeg1 a quarter ounce of saffron1 and the rind of a ,seville orange4 ,to make ,vermouth4--,digest for a month1 in a closed vessel1 a quart of rectified spirits1 two and a half gallons of a white wine1 a sliced orange1 two bruised nutmegs1 half an ounce each of centaury1 germander1 calamus1 elecampane1 wormwood1 and blessed thistle1 and a quarter of an ounce each of gentian root and angelica root4 ,filter1 and bottle4 ,,drinks--,,old ,,and ,,new 8,life isn't all beer and skittles--but beer and skittles1 or something better of the same sort1 must form a good part of every ,englishman's education40--,,tom ,,hughes4 ,,to make ,ale ,cup4--,digest for a few hours 7preferably for a few days7 a quarter of an ounce each of cinnamon and allspice and a couple of cloves in a tea-cupful of sherry1 and strain through muslin4 ,add to this infusion four bottles of ginger beer and a quart of ale4 ,cool on ice1 and serve in tankards4 ,to make ,badminton4--,mix in a jug1 placed on ice1 a bottle of soda-water1 a bottle of claret1 a glass of sherry1 a glass of maraschino1 the peel and juice of a lemon1 a table-spoonful of castor sugar1 and a sprig of borage4 ,to make ,bishop4--,stick four ,seville oranges with cloves1 and roast them brown before the fire4 ,place the oranges in a covered earthenware vessel before the fire1 together with half a pound of castor sugar1 a quarter of an ounce of mixed ginger1 nutmeg1 and cinnamon1 and half a pint each of water and of claret4 ,let it stand for a few hours--preferably for twenty-four hours4 ,then squeeze the oranges1 and strain4 ,warm the mixture and add a boiling mixture of half a pint of claret and a quarter of a pint of port4 8,fine oranges1 ,well roasted1 with sugar and wine in a cup1 ,they'll make a sweet ,bishop when gentlefolks sup40 ,to make ,boston ,cooler4--,place in a tumbler a bottle of sarsaparilla1 a bottle of ginger ale1 the rind of a lemon thinly sliced1 and a few bits of ice4 ,the best way to break a piece of ice into smaller pieces is to use a large needle and strike it with a hammer2 or it may be crushed by wrapping it in a napkin or other cloth and hitting it with a mallet4 ,to make a ,brandy ,cocktail4--,fill a tumbler with chipped ice1 and pour thereon three drops of ,boker's or angostura bitters1 six drops of syrup1 and half a wine-glassful of brandy4 ,stir for a minute1 and then strain into a wine-glass containing either a small piece of lemon-peel or a few drops of curaoa4 ,to make ,champagne ,cobbler4--,half fill a large tumbler with shaved ice1 add the juice of half a lemon and a tea-spoonful of soda1 and fill up with champagne4 ,dash a little claret over the top4 ,this should be served with straws4 ,to make ,champagne ,cup4--,mix in a jug1 placed on ice1 a bottle of champagne1 two bottles of soda-water1 a liqueur-glassful of brandy1 a liqueur-glassful of curaoa or maraschino1 two table-spoonfuls of sugar1 a thin slice of cucumber 7which remove before serving71 a pound of ice1 and a sprig of verbena4 ,to make ,cider ,cup4--,proceed as with champagne cup1 replacing the champagne by cider1 and using only one bottle of soda-water4 ,simple ,claret ,cup4--,extract the 8zest0 or essential oil from the peel of a lemon by rubbing four lumps of sugar upon it4 ,pare another lemon as thinly as you can4 ,put the paring and the sugar into a large jug1 and pour in a quart of claret4 ,mix all well together1 and set the jug on ice for one hour4 ,just before serving add a pint of sparkling moselle and two bottles of soda-water4 ,put a few sprigs of borage or of balm into the jug4--,j4 ,r4 ,to make ,coffee4--,purchase whole1 and preferably unroasted1 berries of good quality from a reliable source4 ,roast freshly as required1 grind as soon as roasted1 and make as soon as ground4 ,some admirably simple coffee-roasters are now obtainable4 ,in the absence of a proper roaster1 a frying-pan may be used1 a few berries being roasted at a time4 ,a very little butter should be placed in the pan1 a low fire should be employed1 and the berries should be kept on the move till they are of a light brown colour4 ,it should be remembered that a single burnt berry will spoil the coffee4 ,coffee should be most carefully strained1 and therefore some form of coffee-pot with percolator is desirable4 ,pack the freshly ground coffee tightly in the strainer1 and slowly pour boiling water on it4 ,as soon as the coffee has percolated through1 it should be served4 ,boiling it drives off the aroma4 ,a table-spoonful of ground coffee should be allowed to each caf noir cup1 or each large cup of caf au lait4 ,caf au lait consists of an equal mixture of coffee and boiled milk4 ,to make ,crambambuli4--,boil half a pound of sugar in a quart of ale4 ,beat six eggs with half a pint of cold ale4 ,add the boiling ale1 and serve4 ,to make an ,egg-and-,brandy ,mixture4--,beat up the yolks of two eggs4 ,thoroughly mix with a tea-cupful each of brandy and cinnamon water4 ,to make ,egg ,flip4 7,from 8,oxford ,night-,caps407--,egg posset1 alias egg flip1 otherwise1 in college language1 rum booze4 ,beat up well the yolks of eight eggs with refined sugar pulverized1 and a nutmeg grated2 then extract the juice from the rind of a lemon by rubbing loaf sugar upon it1 and put the sugar1 with a piece of cinnamon and a quart of strong home-brewed beer1 into a saucepan1 place it on the fire1 and when it boils take it off1 then add a single glass of gin1 or this may be left out1 put the liquor into a spouted jug1 and pour it gradually among the yolks of eggs1 etc4 ,all must be kept well stirred with a spoon while the liquor is being poured in4 ,if it be not sweet enough1 add loaf sugar4 ,to make ,egg ,nog4--,well beat the yolks of six eggs1 and mix them with half a pound of castor sugar1 stirring till the sugar is dissolved4 ,add this to a mixture of a pint of brandy1 a pint of rum1 and three pints of milk1 stirring the while4 ,pour over the whole the well-beaten whites of six eggs1 and lastly grate a little nutmeg over all4 ,having been cooled over ice1 this should be served in small tumblers4 ,if hot egg nog is desired1 use hot milk4 ,illustration3 ,a ,,simple ,,coffee ,,roaster ,fruit ,drink4--,mash one pint of strawberries1 raspberries1 currants1 or mulberries in a pint of water1 into which the juice of two lemons has been squeezed4 ,add a little sifted sugar4 ,strain through a hair sieve4 ,if not sufficiently liquid1 add some iced water or half a bottle of soda-water4--,j4 ,r4 ,to make ,john ,collin's ,gin ,sling1 or ,gin ,fizz4--,mix in a tumbler the juice of half a lemon1 a small tea-spoonful of castor sugar1 and a wine-glassful of ,hollands or of ,old ,tom gin4 ,stir for two minutes1 then add a few pieces of ice and a bottle of soda-water4 ,to make ,la ,masubal1 or ,lamb's ,wool4--,roast half a dozen apples1 having previously cored them4 ,boil a small piece of crushed ginger1 a quarter of a nutmeg grated1 and two or three ounces of sugar in a quart of strong ale4 ,add the pulp of the roasted apples1 and serve hot4 ,lemonade4--,to make one quart of lemonade allow six ripe lemons1 or eight if they are not juicy4 ,take four good-sized lumps of sugar and rub the outside of the lemons well with them1 in order to extract the 8zest0 of the rind4 ,pick out every pip1 and squeeze every drop of juice the lemons will yield into a jug4 ,then add the four lumps of sugar1 and pour in nearly a quart of boiling water4 ,cover the jug till the lemonade is cold4 ,it is an improvement to set the lemonade on ice1 but do not put any pieces of ice into it4--,j4 ,r4 ,the ,long ,drink4--,take a large soda-water tumbler1 and bruise into it twelve or more strawberries1 or any fruit which will yield not less than a table-spoonful of juice4 ,add a table-spoonful of cream1 and fill up with soda-water4--,j4 ,r4 ,to make ,mint ,julep4--,place four or five sprigs of mint in a tumbler1 together with a table-spoonful of castor sugar and two table-spoonfuls of water4 ,stir for two minutes1 then add a wine-glassful of brandy1 and fill up the tumbler with shaved ice4 ,the lip of the tumbler may be rubbed with a piece of fresh pine-apple4 8,behold this cordial ,julep here ,that foams and dances in his crystal bounds1 ,with spirits of balm and fragrant spices mix'd40 ,illustration3 ,,beer ,,warmer ,,or ,,muller4 ,to make ,mulled ,ale4--,boil a quart of ale with a table-spoonful of sugar1 a tea-spoonful of crushed ginger1 and two or three cloves4 ,beat up eight eggs in a quarter of a pint of cold ale1 and place in a large jug4 ,pour the boiling ale on this mixture1 and then pour the resultant to and from another jug for some minutes in such a way as to froth the mixture fully4 ,mulled ,claret4--,put half a pint of claret into a saucepan with a little water1 six or eight cloves1 and a piece of cinnamon4 ,make it boiling hot4 ,grate a little nutmeg and a little ground ginger very finely into a jug1 pour the claret in1 and add a lump of sugar which has been well rubbed on the rind of a lemon4--,j4 ,r4 ,to make ,hot ,milk ,punch4--,dissolve half a pound of sugar in a quart of boiling milk4 ,add half a bottle of brandy and a quarter of a bottle of rum1 grating a little nutmeg over the surface1 and adding the thin outer rind and juice of four lemons4 ,to make ,milk ,punch for ,bottling4--,place the thin outer peel and the juice of three ,seville oranges and three lemons1 with half a nutmeg grated1 in a bottle with a pint of brandy1 and leave it to stand for a few days4 ,then add a quart of brandy1 a pint of rum1 a pound of sugar1 and three pints of water4 ,add a quart of boiling milk1 and stir thoroughly4 ,let the mixture stand for twenty-four hours1 and then strain through muslin1 and bottle4 ,to make ,hot ,english ,punch4--,rub twelve or more lumps of sugar over the rind of four lemons until the yellow part has been removed4 ,throw the sugar into the jug or bowl1 and make up the weight of sugar to a pound4 ,add the juice of the lemons and two quarts of boiling water1 and stir for five minutes4 ,then add a bottle of brandy and half a bottle of rum4 ,to make ,cold ,punch4--,proceed as with hot punch1 but replacing the boiling water by cold water and a few pieces of ice4 ,the punch itself is better not cooled over ice before serving4 ,to make ,cold ,gin ,punch4--,rub a few lumps of sugar over the outer peel of a lemon1 and place this1 with the juice of the lemon1 in a jug or bowl1 together with enough sugar to make up to three ounces4 ,add half a pint of gin1 a wine-glassful of maraschino1 a pint of water1 and two bottles of iced soda-water4 ,to make ,purl4--,beat three eggs to a froth1 and well mix them with two ounces of castor sugar and a gill of ale4 ,heat a quart of ale with a tea-spoonful of powdered nutmeg and a table-spoonful of crushed ginger4 ,slowly add the hot ale to the ale-and-eggs mixture4 ,lastly1 add a wine-glassful of gin or brandy4 8,for the rest1 both the tap and the parlour of the ,six ,jolly ,fellowship ,porters gave upon the river1 and had red curtains matching the noses of the regular customers1 and were provided with comfortable fireside utensils1 like models of sugar-loaf hats1 made in that shape that they might1 with their pointed ends1 seek out for themselves glowing nooks in the depths1 where they mulled your ale1 or heated for you those delectable drinks--purls1 flip1 and dog's nose4 ,the first of these humming compounds was a specialty of ,the ,porters1 which1 through an inscription on its door-posts1 gently appealed to your feelings as #8,the ,early ,purl ,house4'0 ,to make ,raspberry ,vinegar4--,pour two quarts of best vinegar over one quart of raspberries picked from their stalks but not mashed4 ,leave them for twenty-four hours4 ,next day put the vinegar and fruit on the fire till it just boils1 and then squeeze it through a cloth4 ,add two pounds of sugar1 and let all simmer for ten minutes4 ,this quantity makes six bottles4 ,a gill of raspberry vinegar mixed into a tumbler of seltzer water makes a most refreshing drink4--,j4 ,r4 ,to make ,raspberry ,vinegar 7another recipe74--,take a quart of raspberries and place them in a jar4 ,cover them with a pint of vinegar4 ,in three days pour off the vinegar1 and replace the raspberries by a fresh lot1 again pouring the vinegar over them4 ,in three days pour off the vinegar again1 strain it1 add a pound of sugar1 boil for five minutes1 skim it1 and bottle it4 ,to make ,saratoga ,cobbler4--,half fill a tumbler with shaved ice1 and place therewith a liqueur-glassful each of brandy1 whisky1 and vermouth1 and four drops of angostura bitters4 ,mix thoroughly1 strain1 and add a slice of lemon4 ,to make ,shandy ,gaff4--,pour into a tumbler coincidently equal quantities of beer and ginger beer4 ,to make ,sherbet4--,dry separately a pound of fine castor sugar1 half a pound of carbonate of soda1 and half a pound of tartaric acid4 ,add to the sugar a large tea-spoonful of essence of lemon1 then add the acid and soda1 and well mix4 ,the sherbet should at once be securely bottled1 as the least damp destroys its virtue4 ,to make ,sherry ,cobbler4--,half fill a tumbler with shaved ice4 ,add two wine-glassfuls of sherry and a table-spoonful of castor sugar4 ,stir4 ,this should be served with straws4 ,to make a ,syllabub4--,place in a large basin half a pint of sherry and three ounces of castor sugar4 ,dissolve the sugar1 and then add to the mixture a pint of warm milk slowly poured from a height so as to make a froth4 ,to make ,tewahdiddle4--8,this is a right gossip's cup1 that far exceeds all the ale that ever ,mother ,bunch made in her lifetime40 ,to half a pint of beer add a dessert-spoonful of brandy1 half a tea-spoonful of brown sugar1 a slice of lemon and some nutmeg grated4 ,it may be drunk cold1 or the beer may be heated before mixing4 ,to make a bowl of ,wassail4--8,at night to sup1 and then to cards1 and last of all1 to have a flaggon of ale and apples1 drunk out of a wood cup1 as a ,christmas draught1 which made all merry40 ,boil a quarter of an ounce each of bruised ginger1 cinnamon1 nutmeg1 and a couple each of cloves1 corianders1 and cardamoms in three-quarters of a tumblerful of water for ten minutes4 ,add a quart of ale1 a bottle of sherry1 and from half a pound to a pound of sugar4 ,heat1 but do not get too near the boiling-point4 ,then beat the yolks of six eggs and the whites of three eggs1 and throw them into the bowl4 ,slowly add half the heated ale and wine1 stirring all the while4 ,bring the remainder to the boil and pour it also in the bowl4 ,lastly1 throw into the bowl six roasted apples which had been cored and stuffed with sugar and think of ,puck's confession-- 8,sometimes lurk ,i in a gossip's bowl1 ,in very likeness of a roasted crab1 ,and1 when she drinks1 against her lips ,i bob1 ,and in her wither'd dewlaps pour the ale60 ,,hints ,,for ,,refreshments ,,at ,a ,,garden-,,party ,,or ,,picnic ,,it may be useful to give a general idea of the quantities required in providing for a party of1 say1 eighty guests4 ,five gallons of tea1 allowing five ounces of good tea to each gallon4 ,six gallons of coffee1 half to be served hot with milk1 and half to be served iced1 allowing eight ounces of coffee to each gallon4 ,three gallons of claret-cup1 allowing for each gallon four bottles of claret and four bottles of soda-water4 ,twelve quarts of water-ice2 six quarts to be of lemon ice and six of strawberry ice4 ,twelve dishes of sandwiches1 of different kinds2 these are sure to be popular1 and a tolerable supply should be kept in reserve4 ,four dishes of rolled brown bread and butter1 and the same quantity of white4 ,eight pounds of plum-cake cut up into small thick pieces4 ,six pounds of freshly made sponge finger biscuits4 ,two or more bowls of macdoine of fruit4 ,oatcake cut into long fingers and spread with ,devonshire cream is popular1 and so are small scones split open and filled with ,devonshire cream4 ,a few kinds of sandwiches suitable for garden-parties may be mentioned here4 ,salad ,sandwiches4--,use watercress picked from the hard stems1 mustard and cress1 or shred lettuce leaves4 ,spread the bread with matre d'htel butter4 ,for this1 add to two ounces of butter the juice of one lemon1 a dessert-spoonful of chopped parsley leaf freed from all moisture1 a pinch of white pepper1 and a pinch of salt4 ,cucumber ,sandwiches4--,pare the cucumber1 and just before the sandwiches are wanted cut it into very thin slices4 ,place the cucumber between thin pieces of white bread and butter stamped out with a round cutter4 ,rolled ,sandwiches4--,pound in a mortar two ounces of cooked tongue or ham freed from skin and fat1 a quarter of a pound of cooked chicken or turkey1 two table-spoonfuls of matre d'htel butter1 one ounce of plain butter1 and six table-spoonfuls of fine white of bread-crumbs4 ,when the mixture is smooth1 add a dust of pepper and a small pinch of salt1 and pass it through a sieve4 ,sprinkle a few bread-crumbs lightly on a pastry-board1 take a little of the mixture1 and pat it out with a knife dipped in hot water4 ,make it two inches and a half long1 and one inch and a half wide4 ,trim the edges1 and raise it carefully from the board with the knife1 rolling it over as you raise it4 ,if the mixture is too moist add a few more bread-crumbs1 but if it is too dry it will break and not roll4 ,dish the rolls on a bed or cress4 ,green ,sandwich ,rolls4--,pound the yolk of a hard-boiled egg with a quarter of a pound of butter1 six sprigs of watercress1 and six sprigs of parsley4 ,blanch the watercress and parsley by throwing them for five minutes into boiling water4 ,press them dry in a cloth1 but do not squeeze them4 ,then add a dust of pepper and salt1 and six table-spoonfuls of brown bread-crumbs2 and when the mixture is smooth roll it as in the former recipe4 ,sweet ,sandwiches can be made of any jam or marmalade4 ,they are better without butter1 and the preserve should be very lightly spread4 ,they should be about four inches long and one inch wide4 ,chocolate1 melted in a little hot milk1 and spread between slices of stale sponge cake1 makes a popular sandwich4 ,macdoine of ,fruit4--,put three lumps of sugar and the thinly pared rind of half a lemon into a quarter or a pint of water1 and boil it for ten minutes4 ,then add1 if possible1 twelve raspberries4 ,if raspberries cannot be had1 add the juice of the half lemon4 ,let it boil up1 skim it1 and set it on ice till quite cold4 ,then add a dessert-spoonful of good brandy4 ,put into a china bowl currants freed from their stalks1 raspberries and strawberries picked from their stems1 peaches and apricots stoned and cut into quarters1 black and white grapes1 and a few mulberries4 ,crack the stones of the peaches and apricots1 peel the kernels1 and add them to the fruit in the bowl4 ,set the bowl on ice4 ,ten minutes before the macdoine is wanted1 pour the cold syrup gently over the fruit1 and keep the bowl on a dish filled with crushed ice4 ,help the macdoine with a soup-ladle instead of a spoon4 ,travellers' ,sandwiches4--,these are so often coarsely and carelessly made that the traveller on whom the sandwiches are bestowed flies in disgust to the dainties of the railway refreshment-room4 ,sandwiches should be packed in the paper known as 8butter paper10 and if they have to be cut some time before they are wanted1 they should be kept under a damp cloth1 as they soon become dry if covered with a dish4 ,a small leaf of young lettuce1 or a little cress1 improves most sandwiches4 ,illustration3 ,,some ,,old ,,mortars4 ,ham ,sandwiches4--,work a little mustard into the butter you mean to use1 and butter both the slices of bread on one side4 ,lay a thin slice of ham between the pieces of buttered bread1 and press the sandwiches under a light weight4 ,beef ,sandwiches4--,prepare these in the same way1 but add a little grated horseradish to the butter as well as the mustard4 ,chicken ,sandwiches4--,use slices of chicken and ham1 or chicken and tongue1 or pound the two together4 ,spread a little matre d'htel butter on the bread4 ,gladstone ,sandwiches4--,use crisp toast instead of bread1 butter the toast with matre d'htel butter1 and cover it with finely shred celery4 ,cold game is best for these sandwiches4 ,travellers' ,rolls4--,make dinner rolls the size and shape of an egg1 scoop out part of the crumb1 and fill the space with pounded cooked meat moistened with matre d'htel butter1 and well mixed with shred lettuce1 mustard and cress1 or sliced cucumber4 ,egg ,sandwiches4--,put some fresh eggs into water which is already boiling fast1 and let them boil for fifteen minutes4 ,peel off the shells1 cut the eggs into slices lengthwise 7not across1 or the yolk and white will not be equally divided71 and place them between slices of bread and butter4 ,mix both salt and pepper into the butter before you spread it4 ,or pound the eggs when they are cold and shelled1 pounding the white and the yolk together in a mortar4 ,add a little butter1 salt1 pepper1 and a dust of cayenne1 and spread the mixture on thin slices of bread4 ,cheese and ,celery ,sandwiches4--,mix freshly grated cheese with an ounce of butter till it becomes a thick paste4 ,spread this on thin slices of bread1 and cover it with celery shred as finely as possible4 ,beef ,roll4--,this is excellent for a journey if cut into sandwiches4 ,mince very finely one pound of raw beefsteak and a quarter of a pound of cooked ham4 ,the meat should be passed twice through the mincing machine4 ,add to the meat one well-beaten egg and two ounces of dried and sifted bread-crumbs4 ,season with pepper and salt1 but be careful not to put too much4 ,then mix all well together with a wooden spoon4 ,shape the meat into a roll1 and tie it up in a cloth1 fastening the ends tightly4 ,boil the roll for three hours1 and glaze it4 ,when cut up into sandwiches1 the mustard spread on the meat should be mixed with water in which a little horseradish has been grated4 ,out-of-,door ,meals4--,a good way of packing a light summer luncheon is to take two strong biscuit-tins of the two-pound size1 then to line them with lettuce leaves at the bottom and sides1 and finally to arrange packets of sandwiches in one tin1 with more lettuce to cover them4 ,in the other tin set a loaf of bread and a plain luncheon cake1 with a good clasp knife1 and pack the space left with fruit and whole tomatoes4 ,bottles of cold tea should be taken in another basket1 with a bottle or two of claret or light beer1 and a few tumblers4 ,for a boating-trip lasting a day or two the following suggestions may be found useful4 ,when you encamp by the riverside1 and your fire is burning1 put on the saucepan with ten potatoes roughly peeled1 three unpeeled onions1 and a couple of carrots sliced4 ,pour in just enough water to cover the vegetables1 and boil them for twenty minutes1 keeping the lid of the saucepan tightly closed4 ,after twenty minutes pour off the water1 and put into the saucepan the contents of a one-pound tin of haricot-mutton1 or beef1 or ,irish stew1 and stir in two large spoonfuls of ,bovril or ,liebig's ,essence of ,meat4 ,if ,worcester sauce is liked1 add a tea-spoonful of that4 ,stir all well together1 and continue to stir the stew over a hot fire for five or six minutes4 ,this makes a good dinner for two hungry men4 ,if you can buy from a neighbouring garden some young potatoes and carrots use twenty of each4 ,do not peel the potatoes1 only wash them and rub them with a coarse cloth4 ,in washing up after such a meal use absolutely boiling water1 for merely hot water is of no use4 ,fill your saucepan or cooking-pot with water1 and when it boils scour it round a few times with a piece of house-flannel tied firmly to a stick4 ,do the same to the frying-pan4 ,put metal cups and plates into boiling water1 also the blades of knives and the prongs of forks 7keeping the handles out of the water74 ,in this way they will soon be quite clean1 and after a final dip in the river1 and a rub with a dry cloth1 they will shine like silver4 ,if a bit of bacon can be procured do not fry it1 but toast it on a toasting-fork before a clear part of the fire4 ,the rashers of bacon should be cut thin1 and they will be sufficiently toasted when the fat looks transparent4 ,a gingerbread loaf1 made according to the following family recipe1 is useful for boating-trips1 as the longer it lasts the better it is4 ,two pounds of brown flour1 two pounds of treacle1 a quarter of a pound of brown sugar1 a breakfast-cupful of cream1 two eggs1 a tea-spoonful of carbonate of soda dissolved in a little hot water1 two ounces and a half of ground ginger1 and a little chopped citron4 ,mix all well together1 and bake in a moderately hot oven4 ,cold ,tea4--,cold tea1 properly made1 is much appreciated on journeys1 and is generally liked by shooting-parties on hot days4 ,but good cold tea cannot be made by filling bottles with the remains of the tea at breakfast4 ,cold tea should be drunk unsweetened1 and if carelessly made it is flat and unpalatable4 ,wide-mouthed glass bottles with screw-tops1 such as are sold for jam1 are the best to use4 ,cold tea should be made from the best tea and freshly boiling water2 it should stand four minutes only1 and should then be poured into the bottles through a tin strainer4 ,a couple of lemons and a sharp clasp-knife should be packed in the basket with the bottles of tea1 and a little metal box of sugar can be added for those who like it4 ,iced ,coffee4--,make strong coffee from freshly ground berries1 add cold milk and a little sifted sugar4 ,put the coffee into glass jugs1 and set these on ice for at least two hours before use4 ,if pieces of ice are put into the coffee the flavour is spoilt4 ,water ,biscuits4 ,family ,recipes4--7#a7 ,one pound of fine flour and two ounces of butter well rubbed together4 ,add a pinch of salt4 ,mix with cold water to a very stiff paste1 and beat it well with a rolling-pin4 ,break the paste into pieces the size of a walnut1 and roll each into a round4 ,prick each biscuit with a biscuit-pricker4 ,put them on a very hot baking-sheet1 and bake in a very quick oven4 7#b7 ,rub an ounce of butter into a handful of fine flour4 ,make it into a stiff1 smooth paste with warm milk and the white of an egg beaten to a froth4 ,beat the paste with a rolling-pin for half an hour or longer1 for the delicacy of the biscuits depends upon the length of time they are beaten4 ,then take small pieces of the paste and roll them out to the size of a saucer4 ,they must be so thin as to be almost transparent4 ,bake the biscuits very lightly4 ,water biscuits are often liked at dinner instead of bread or toast4 ,,ice ,,creams ,,very good small refrigerators may now be bought1 and are very useful both for the manufacture of ice and of ice creams1 as well as for freezing puddings or cooling drinks4 ,the following recipes are for a few of the more popular ice creams4 ,to make ,strawberry ,ice ,cream4--,to three-quarters of a pound of strawberries add half a pound of sugar 7or a pound of strawberry jam may be used instead of fruit and sugar71 and rub through a hair sieve4 ,add a pint of rich cream1 and very little cochineal4 ,well mix1 and freeze4 ,raspberry ice cream may be made in the same way4 ,to make ,vanilla ,ice ,cream4--,make a custard with the yolks of five eggs and a pint of milk1 and add two ounces of castor sugar and a little vanilla4 ,cool1 and partly freeze4 ,then add and well mix half a pint of cream1 and freeze4 ,to make ,maraschino ,ice ,cream4--,mix a pint of cream1 a quarter of a pound of castor sugar1 the juice of half a lemon1 and two wine-glassfuls of maraschino1 and freeze4 ,to make ,coffee ,ice ,cream4--,mix half a pint of very strong1 good coffee with the yolks of six eggs1 six ounces of castor sugar1 and a pint of cream1 and freeze4 ,to make ,lemon ,ice ,cream4--,rub castor sugar over the rind of two lemons1 making the sugar up to six ounces4 ,mix this sugar with the juice of the lemons and a pint of cream1 and freeze4 ,,food ,,for ,,invalids ,,it may not be out of place to give a few well-tried recipes for the benefit of invalids4 ,beef-tea4--,procure beef which has been freshly killed4 ,take one pound of beef free from the least particle of fat1 gristle1 sinew1 or skin4 ,mince it with a knife1 not with a machine4 ,put the beef into one pint of cold water1 and stir for ten minutes4 ,bring it to the boil1 and boil it for half an hour1 never ceasing to stir it4 ,strain1 and add a dust of salt only4 ,serve with strips of dry toast1 and salt in a salt-cellar4 ,cold ,beef-tea4--,this can be digested by persons who cannot take the usual beef-tea4 ,mince one pound of raw beef as finely as possible4 ,pour upon it one quart of boiling water4 ,plunge the jar in a deep saucepan ready filled with boiling water4 ,set it near the fire1 but not so close as to make it simmer4 ,draw the saucepan gradually away from the fire1 and let the beef-tea get nearly cold4 ,then strain it through muslin1 and after that filter it through clean white blotting-paper4 ,serve cold4 ,chicken ,broth4--,roast a chicken for fifteen minutes1 not longer4 ,cut it into slices1 and put it into a saucepan with three pints of cold water4 ,season very lightly with pepper and salt4 ,bring it gradually to the boil1 and let it simmer very gently4 ,an old fowl will take from four to six hours1 a young one will need three hours4 ,strain1 and take off every particle of fat4 ,the previous roasting of the chicken is a great improvement4 ,if the broth is liked thick1 simmer in it two ounces of crushed tapioca or sago4 ,nourishing ,broth4--,make the chicken broth as in the foregoing recipe1 but when the chicken is put into the saucepan to simmer1 add to it two pounds of fresh shin of beef1 without fat1 and cook the chicken and beef together4 ,or1 if the chicken cannot be had1 use a knuckle of veal4 ,put the beef and veal into five quarts of cold water4 ,add a little salt1 bring the broth to the boil1 and simmer slowly4 ,the beef and veal must be simmered in five quarts of water till this is gradually reduced to three pints of broth4 ,strain1 and remove any fat4 ,chicken ,food for an ,invalid4--,take a good chicken and remove all the white meat4 ,cut up the remainder into small pieces1 and stew it in a quart of water till it is reduced one-third4 ,let it cool4 ,then remove every particle of fat or grease4 ,put in the white meat of the chicken1 and simmer gently for fifteen minutes4 ,then pound it to a paste in a mortar4 ,return the pounded meat to the broth1 and again simmer as gently as possible for fifteen minutes more4 ,season with just a dust of pepper and salt1 and serve cold in a small mould4 ,mutton ,cutlet for an ,invalid4--,take three of the nicest cutlets from the best part of a neck of mutton4 ,trim one cutlet very neatly1 and trim the other two so that when placed together the outer cutlets will project beyond the middle one4 ,tie the three together1 the cutlet intended for the invalid being in the centre4 ,turn all three with cutlet-tongs over and over till they are done4 ,all the gravy will be concentrated in the middle cutlet4 ,send this to the invalid on a hot-water plate1 and use the other cutlets in the dining-room4 ,savoury ,custard for an ,invalid4--,take two eggs1 using both whites and both yolks1 and the yolks only of two more eggs4 ,beat them well with one gill of clear beef-tea1 but do not add any salt4 ,put the custard into a well-buttered basin1 cover the top with a buttered paper1 set the basin in a pan of boiling water1 and let it steam slowly4 ,it will take about fifteen minutes4 ,let the custard get quite cold1 then turn it out and cut it into diamonds with a cutter4 ,serve salt and pepper with the custard4 ,the ,invalid's ,yorkshire ,pudding4--,mix the yolks of two eggs into two good table-spoonfuls of flour4 ,beat the whites of the eggs lightly1 and stir all together4 ,bake for ten minutes in rather a quick oven4 ,restorative ,jelly4--,take two ounces of isinglass in these days gelatine must be used1 two ounces of white sugar candy1 and half an ounce of gum arabic1 grated4 ,steep these ingredients in a pint of port wine poured over them in an earthenware jar4 ,let it stand twelve hours4 ,put the jar in a saucepan of cold water1 and let the water get gradually warm4 ,then simmer as slowly as possible1 and continue simmering till the isinglass or gelatine is quite melted4 ,the jelly will be thick4 ,do not strain it1 but break up a table-spoonful at a time for use4 ,rice ,jelly4--,well wash half a pound of ,carolina rice and boil it with a strip of lemon-peel for one hour in two quarts of water4 ,pass it through a sieve1 and let it cool4 ,when cold it will be a firm jelly4 ,add one pint of milk to the rice jelly1 and boil all together till the rice resembles thickened milk4 ,stir constantly with a wooden spoon4 ,strain it1 sweeten it a little1 and serve warm4 ,calves'-foot ,jelly4--,this is much better when the 8set0 of feet is prepared at home and not sent in ready for use by the butcher4 ,first wash each foot separately and very thoroughly1 then scald each in boiling water1 and scrape off all the hair4 ,remove any fat from the clefts of the hoof4 ,put the feet into a stone jar1 cover them with one gallon of cold water1 bring it to the boil1 and then either let it simmer for six hours or tie stout brown paper over the jar1 and put it into the oven for three hours4 ,then strain the jelly through a sieve into an earthenware bowl4 ,let it get cold1 then take off the fat at the top4 ,break up the jelly1 being careful not to touch the sediment at the bottom of the bowl4 ,the four feet ought to yield about two quarts of jelly4 ,do not clear the jelly1 but add a little lemon juice as flavouring4 ,some invalids like a little of this jelly warmed as broth2 in this case omit the lemon-peel1 and use as flavouring a tea-spoonful of thyme leaves finely minced and sewn up in a bit of muslin1 removing the muslin before the jelly is strained4 ,clear ,barley ,water4--,wash one pound of pearl barley very thoroughly1 using fresh water two or three times4 ,put the barley into a quart jug with one lump of sugar4 ,fill the jug with boiling water1 and let it stand to get cold4 ,the barley will settle at the bottom1 and the liquid will be clear4 ,pare the rind of a lemon as thinly as possible1 put it into a breakfast-cup1 pour boiling water upon it1 and let it stand half an hour4 ,strain the liquid1 put it into a glass jug1 pour the barley water upon it1 and set the jug on ice before serving4 ,toast and ,water4--,this refreshing and nutritious drink must be freshly made1 as it soon turns sour4 ,toast a thin slice of bread very slowly and carefully till it becomes very hard and brown1 but not scorched or blackened4 ,put it into a jug1 and pour upon it one quart of freshly drawn cold water4 ,cover the jug1 and let the toast soak for one hour4 ,then take out the toast1 and pour the water into the jug it is to be served in4 ,toast and water does not generally need straining1 but it must be served quite cold4 ,american ,crust ,coffee4--,cut some thin slices of stale bread1 and bake them in the oven till they are quite dark brown4 ,pound the slices in a mortar4 ,boil one ounce of bread-crumbs in half a pint of water1 using a small saucepan4 ,take it off the fire1 let it stand for a few minutes1 and then strain the liquid through a fine tin strainer into a tumbler or breakfast-cup4 ,serve it hot4 ,this is quite as nutritious as toast and water4 ,,perfumes ,to make ,sweet-,jar or ,pot-,pourri4--,take six pounds of bay-salt1 beaten fine1 twenty-four sweet-bay leaves1 torn into strips1 a handful of myrtle leaves1 of the red part of clove carnations1 of syringa or orange-blossom separated from the green calyx1 of violets picked from their stalks1 six handfuls of lavender blossoms1 a handful of sweet verbena leaves1 of thyme1 of balm1 of sweet marjoram1 and of rosemary4 ,dry all these on a sheet spread in a sunny room4 ,then put them all into a large china jar1 sprinkling the pounded bay-salt thoroughly amongst both flowers and leaves4 ,in a short time they will become moist4 ,stir the contents of the jar well every day for a month1 adding a little bay-salt occasionally4 ,keep the jar in the sun1 closely covered with a china lid4 ,when the pot-pourri has been in the jar for a day or two1 add four ounces of orris root sliced1 two ounces of beaten cloves1 and the rinds of three ,seville oranges and of three lemons finely pared1 cut into strips1 and well beaten4 ,cover the jar as before4 ,jessamine flowers1 myrtle or syringa1 or orange flowers1 well dried in the sun1 can be added at any time to the pot-pourri4 ,never adulterate pot-pourri by scents bought at a shop4--,j4 ,r4 ,to make ,eau-de-,cologne4--,mix together a pint of rectified spirits1 an ounce of orange-flower water1 two drams of oil of bergamot1 two drams of oil of lemon1 twenty minims of oil of rosemary1 and twenty minims of oil of neroli4 ,allow the mixture to stand for a couple of months1 thoroughly shaking at intervals4 ,filter1 if necessary4 ,to make ,lavender ,water without distillation4--,mix together a pint of rectified spirits1 four ounces of distilled water1 three drams of oil of lavender1 three drams of orange-flower water1 five minims each of oil of cloves and oil of cinnamon1 and four minims of otto of roses4 ,allow this mixture to stand for a fortnight1 then filter through carbonate of magnesia1 and bottle4 ,keep for three months before using4 ,to make ,aromatic ,vinegar for ,smelling ,bottles4--,digest in a bottle for four days1 with frequent shaking1 a mixture of a pint of acetic acid 7#ij per cent471 one ounce each of dried lavender flowers1 thyme1 and rosemary1 and twenty grains each of powdered cloves and cinnamon4 ,strain1 filter through blotting-paper1 and bottle4 ,to make ,toilet ,vinegar4--,mix an ounce of pure acetic acid with a pint of water1 and digest therein1 for two or three weeks1 four ounces of fresh1 or two ounces of dried1 fragrant flowers or leaves4 ,among the best for the purpose are rose petals1 lavender1 elder blossom1 rosemary1 and thyme4 ,scent ,bags may be made with almost any dry fragrant leaves or flowers1 such as the scented leaves of geraniums1 lavender flowers1 rose petals1 and so on4 ,these are tied up in linen bags1 and placed in cushions1 or suspended in wardrobes or cupboards4 ,a good recipe is a pound of lavender flowers1 two ounces of thyme1 an ounce of ground cloves1 and two ounces of salt4 ,a more elaborate recipe is as follows3 ,grind into a coarsely powdered mixture a pound of orris root1 a quarter of a pound each of rose petals1 lavender flowers1 and sandalwood shavings1 two ounces of benzoin1 a dram each of otto of roses and oil of cloves1 a dram of musk1 and half an ounce of vanilla pods4 ,illustration3 ,,persian ,,incense ,,burner4 ,to make ,incense4--,coarsely powder and mix together a pound each of gum benzoin and frankincense1 a quarter of a pound each of cascarilla and gum myrrh1 and half an ounce of cinnamon4 ,to make ,aromatic or ,fumigating ,pastils4--,mix together the following ingredients1 all having been separately powdered3 two pounds of charcoal1 one pound each of frankincense and gum benzoin1 and half a pound of gum storax4 ,add to the mixed powders1 four ounces of syrup1 six ounces of tincture of benzoin1 two ounces each of oil of almonds and essence of ambergris1 and one ounce of essence of musk4 ,make the resultant paste into cones1 adding a little warm water if required4 ,to make ,aromatic ,pastils4 ,another ,recipe4--,mix together #abe parts of gum benzoin1 #be parts of balsam of tolu1 #ajj parts of powdered sanderswood1 and #a part each of nitre1 oil of sandalwood1 cinnamon1 and cloves4 ,make into a paste with a solution of gum tragacanth 7made by pouring #f parts of warm water over #a part of gum tragacanth1 letting it stand a few days and then straining71 and form into cones4 ,to make ,aromatic ,pastils4 ,another ,recipe4--,mix together #abe parts of charcoal1 #be parts each of cascarilla bark and gum benzoin1 #ab parts of nitre1 #aj parts of myrrh1 and #e parts each of oil of cloves and oil of nutmeg4 ,make into a paste with a solution of gum tragacanth4 ,,some ,,miscellaneous ,,recipes ,,furniture ,polish4--,mix together one pint of linseed oil1 half a pint of vinegar1 and two table-spoonfuls of turpentine4 ,rub it well in with a flannel1 and then thoroughly polish with a duster4 ,never leave the furniture sticky1 but rub it till it is quite bright and clean4 ,the best polish for oak is made by melting a pound of beeswax in a pint of turpentine4 ,it must be used when it is of the consistency of dripping4 ,if a polished table or tray has been marked by a hot dish1 cover the place with beeswax and turpentine mixed together1 and leave it for one hour4 ,then rub off the beeswax with a leather4 ,should the hot dish have scorched the wood1 darken the place with a little linseed oil1 and then polish it4 ,for brass1 use ,putz' ,german ,pomade4 ,rub it well on1 and then polish the brass thoroughly with a leather4--,j4 ,r4 ,to destroy the ,smell of ,paint in ,rooms4--,place in each room a pail of water in which two or three handfuls of hay are immersed4 ,at the end of six hours the hay will have absorbed much of the smell of the paint4 ,burn the hay1 throw away the water1 and repeat the process as often as required4--,j4 ,r4 ,to destroy ,flies4--,take half a tea-spoonful of freshly ground black pepper1 a tea-spoonful of brown sugar1 and a tea-spoonful of cream4 ,mix all well together1 and put it on a plate4 ,the flies in the room will soon disappear4--,j4 ,r4 ,to destroy ,black ,beetles4--,the ,union ,cockroach ,paste1 invented by ,mr4 ,howarth1 ,f4,z4,s41 for use in the workhouse at ,sheffield when it was infested with black beetles1 never fails in its effect4 ,it is sold in tins by ,mr4 ,hewitt1 ,chemist1 #ff1 ,division ,street1 ,sheffield4--,j4 ,r4 ,to make a ,cement for ,china or ,glass4--,mix thoroughly two and a half ounces of white of egg with one ounce of finely powdered quicklime1 carefully adding an ounce of water and five and a half ounces of plaster of ,paris4 ,this cement should be used as soon as made4 ,to make ,stick-fast ,paste4--,dissolve a quarter of a pound of gum arabic in half a pint of water1 and carefully mix therewith an ounce of sugar and three ounces of starch4 ,heat in a water-bath till it becomes clear4 ,add half a dram of oil of cloves and allow to cool4 ,to make ,baking-powder4--,mix together ten ounces of bicarbonate of soda1 eight ounces of tartaric acid1 and a pound of corn-flour1 ground-rice1 or wheat-flour4 ,thoroughly mix the powders1 pass through a sieve1 and store4 ,it is essential that the several materials used in the preparation of baking-powder shall be separately fire-dried with thoroughness previously to being mixed4 ,the presence of the smallest quantity of dampness renders the mixture quite inoperative4 ,baking-powder should therefore be carefully stored in air-tight boxes or bins4 ,to keep ,cut ,flowers fresh1 they should be supplied with fresh water every morning1 when also a tiny bit of the end of the stem should be cut off and the whole stem gently wiped with a cloth4 ,no leaves should be left on that part of the stem which is under water4 ,,index ,,absinthe1 #ajd ,ale1 #ga-gf 0 cup1 #aag 0 mulled1 #abb ,anchovy sauce1 #dg ,angostura bitters1 #aab ,aniseed cordial1 #aje ,,bacon1 ,,pickle ,,for1 #bh ,badminton1 #aag ,balm of ,molucca1 #aab ,baking-powder1 #aej ,beauty water1 #if ,beef1 spiced1 #bd 0 tea1 #aci 0 ,welsh1 #be ,beer1 home-brewed1 #ga-gf ,beetles1 to destroy1 #aec ,benedictine1 #aae ,biscuits1 water1 #acf ,bishop1 #aag ,bitters1 angostura1 #aab 0 ,hamburgh1 #ajf 0 orange1 #aae ,boston cooler1 #aah ,bottling of fruit and vegetables1 #fc-ff ,brandy1 cherry1 #aac 0 cherries1 #ee 0 cocktail1 #aah 0 ginger1 #aad 0 lemon1 #aad 0 peaches1 #ef ,brewing1 #ga-gf ,broth1 #aci1 #adj ,browning1 gush about1 #b ,butter1 #i-ae 0 to pot1 #ad ,,calves'-,,foot ,,jelly1 #adb ,cassis1 #aac ,catsup1 mushroom1 #de 0 tomato1 #df 0 walnut1 #df ,champagne cobbler1 #aac 0 cup1 #aah ,chartreuse1 #ajf ,cheese1 #af-bb 0 ,camembert1 #ba 0 ,cheddar1 #ah 0 cream1 #ai 0 ,gervais1 #ba 0 ,grewelthorp1 #bj 0 ,stilton1 #af 0 to pot1 #bb ,cherries1 brandy1 #ee ,cherry brandy1 #aac ,churning1 #ab ,cider1 #gg-gi 0 cup1 #aah ,cinnamon cordial1 #ajf ,claret cup1 #aah 0 mulled1 #abc ,clove cordial1 #ajf ,cobbett1 ,william1 on pietistic and other cant1 #ga-gc ,cobbler1 champagne1 #aah 0 ,saratoga1 #abe 0 sherry1 #abf ,cocktail1 brandy1 #aah ,coffee1 #aai1 #acf ,cordials1 #ajb-aaf ,crambambuli1 #abj ,cream1 #i-ae 0 clotted1 #aa 0 curds1 #ae ,crme de cacao1 #aac 0 0 caf1 #aac 0 0 menthe1 #aad ,crust coffee1 #adc ,curaoa1 #aad ,curry powder1 #de ,custard1 savoury1 #ada ,cutlet1 mutton1 #adj ,,damson ,,cheese1 #ee ,distilling1 #ib-aaa ,drying of fruit and vegetables1 #fg-gj ,,eau-,,de-,,cologne1 #ade ,egg-and-brandy mixture1 #abj ,egg flip1 #abj 0 nog1 #abj ,eggs1 to preserve1 #cb ,essences1 #if-ajb ,evaporating of fruit and vegetables1 #fg-gj ,,filberts1 ,,storing ,,of1 #fb ,fish1 to pickle1 #ca 0 to pot1 #cj 0 to salt1 #ca 0 to smoke1 #ca ,flies1 to destroy1 #adi ,flowers1 cut1 to keep fresh1 #aea ,fruit1 bottling of1 #fc-ff 0 drink1 #aba 0 drying of1 #fg-gj 0 ,macdoine1 #acj 0 storing1 #eg-fb 0 syrups1 #fe ,furniture polish1 #adi ,,garden ,,party1 ,,refreshments ,,at1 #abh-acf ,gin fizz1 #aba 0 punch1 #abd 0 sling1 #aba ,ginger beer1 #hi 0 brandy1 #aad ,gingerbread loaf1 #ace ,,ham1 #bf 0 to boil1 #bh 0 to cure1 #bg 0 to steam1 #bi ,hamburgh bitters1 #ajh ,henry ,,viii41 appreciator of pudding1 #b ,herbs1 gathering and drying1 #fb ,housewifery1 a plea for1 #a-h ,hughes1 ,tom1 on life1 beer and skittles1 #aag ,hydromel1 #hi ,,ice ,,creams1 #acg1 #ach ,incense1 #adg ,invalids1 food for1 #aci-add ,,jams1 #dh-ef ,jellies1 fruit1 #eb ,jelly1 apple1 #eb 0 blackberry1 #ed 0 cranberry1 #ec 0 currant1 #ec1 #ed 0 ,scotch1 #ed 0 calves'-foot1 #adb 0 restorative1 #ada 0 rice1 #adb ,julep1 #abb ,,king1 ,,dr41 ,,his ,,appeal ,,to ,,the ,,ale-,,wife1 #gf ,kirschenwasser1 #ajh ,kummel1 #ajh ,,la ,,masubal1 #aba ,lavender1 gathering and drying1 #fb 0 water1 #if1 #adf ,lemon brandy1 #aad ,lemon cordial1 #aaa1 #aad ,lemonade1 #aba ,long drink1 #aba ,,mac,,doine ,,of ,,fruit1 #acj ,markham1 ,gervase1 on the vertues of a compleate woman1 #f ,marmalade1 crab-apple1 #eb 0 orange1 #ej1 #ea 0 quince1 #ea ,mead1 #hg-hi ,meat1 pickling1 #bc-cj 0 to pot1 #cj ,medlars1 storing of1 #fa ,merissah1 #hg ,metheglin1 #hg-hi ,milk1 #i-ae 0 punch1 #abc ,mint julep1 #abb ,mulled ale1 #abb 0 claret1 #abc ,mushroom catsup1 #de ,mustard1 #dj 0 aromatic1 #db 0 ,dsseldorf1 #db 0 ,frankfort1 #db 0 ,french1 #da 0 ,jesuits'1 #db 0 spiced1 #da 0 with horseradish1 #dj ,,noyau1 #aaa ,,orange ,,bitters1 #aae 0 cordial1 #aaa ,,paint1 ,,to ,,remove ,,the ,,smell ,,of1 #adi ,pastils1 aromatic1 #adh ,paste1 stick-fast1 #aej ,peaches1 brandy1 #ef ,perfumes1 #ade-adh ,pickle for bacon1 #bh ,pickling apples1 #ch 0 apricots1 #ch 0 barberries1 #ch ,pickling bean pods1 #ch 0 beetroot1 #ch 0 cabbage1 #cd 0 cauliflower1 #ch 0 damsons1 #ch 0 fish1 #ca 0 gherkins1 #cf 0 meat1 #bc-cj 0 mushrooms1 #ch 0 nasturtium seeds1 #cg 0 onions1 #ch 0 peaches1 #ch 0 pears1 #ch 0 plums1 #cg 0 samphire1 #cg 0 shallots1 #cd 0 tomatoes1 #cf1 #cg 0 vegetables1 #cc-ci 0 walnuts1 #cf ,picnic1 refreshments at1 #abh-acf ,pigs' cheeks1 to cure1 #bh ,polish1 for furniture1 etc41 #adi ,potting fish1 #cj 0 meat1 #cj 0 shrimps1 #ca ,pot-pourri1 #ade ,preserves1 #dh-ef ,punch1 #abc1 #abd ,purl1 #abd ,,raspberry ,,vinegar1 #abe ,rice jelly1 #adb ,rosemary water1 #if ,rum shrub1 #aae ,,sandwiches1 #abh-acb ,sauce1 anchovy1 #dg 0 piquant1 #df1 #dg ,sauerkraut1 #ch ,salad dressing1 #dg ,saratoga cobbler1 #abe ,sausages1 to cook1 #bf 0 to make1 #be ,scent-bags1 #adf ,shandy-gaff1 #abe ,sherbet1 #abe ,sherry cobbler1 #abf ,shrimps1 to pot1 #ca ,shrub brandy1 #aab 0 rum1 #aae ,sighs of love1 #aae ,sloe gin1 #aaf ,spiced beef1 #bd ,spruce1 beer1 #ij ,storing of fruit and herbs1 #eg-fb ,sweet-jar1 #ade ,swift1 on the necessity of cordials1 #aab ,syllabub1 #abf ,,tea1 ,,cold1 #acc-ace ,tent1 #aaf ,tewahdiddle1 #abf ,toast and water1 #adc ,tomato catsup1 #df ,,usquebaugh1 #aaf ,,vegetables1 ,,bottling ,,of1 #fc-ff 0 drying of1 #fg-gj ,vermouth1 #aaf ,vinegar1 toilet1 #adf 0 aromatic1 for smelling bottles1 #adb 0 aromatic table1 #dd1 #de 0 spiced table1 #dd ,,walnuts1 ,,storing ,,of1 #fb ,walnut catsup1 #df ,wassail1 #abf ,water biscuits1 #acf ,waters1 aromatic1 #if ,welsh beef1 #be ,wine1 cowslip1 #hf 0 damson1 #hg 0 date1 #hg 0 elderberry1 #ij 0 gooseberry1 #he 0 lemon1 #hf 0 making1 #hj-ia 0 rhubarb1 #hg ,wines1 aromatic1 #de ,,yorkshire ,,pudding1 #ada 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,page xii1 8,pellican0 changed to 8,pellicane0 7named the ,pellicane7 ,page #di1 8degress0 changed to 8degrees0 7sugar by degrees7 ,page #adf1 8dr0 changed to 8dry0 7almost any dry7