,transcriber's ,note ,in what follows1 italic text is denoted by underscores while bold text is denoted by equal signs4 ,small capitals in the original text have been transcribed as ,,all ,,capitals4 ,superscripted characters are prefixed by the '' symbol4 -------- ,the word 8receipt0 appears frequently in this book and is an archaic form of the word 8recipe04 -------- ,see the end of this document for details of corrections and other changes4 ------------------------------------ ,start of ,book ------------------------------------ ,,the ,,complete ,,servant2 ,,being ,a ,,practical ,,guide ,,to ,,the ,,peculiar ,,duties ,,and ,,business ,,of ,,all ,,descriptions ,,of ,servants1 ,,from ,,the ,,housekeeper ,,to ,,the ,,servant ,,of ,,all-,,work1 ,,and ,,from ,,the ,,land ,,steward ,,to ,,the ,,foot-,,boy2 ,,with ,,useful ,,receipts ,,and ,,tables1 ,,by ,,samuel ,,and ,,sarah ,,adams1 ,fifty years ,servants in different ,families4 ,,london3 ,,published ,,by ,,knight ,,and ,,lacey1 ,,publishers ,,of ,,books ,,connected ,,with ,,the ,,useful ,,arts1 ,at the ,james ,watt1 in ,paternoster-,row4 ,,mdcccxxv4 ,price ,seven ,shillings and ,sixpence4 ,d4 ,,sidney ,,co4 ,printers1 ,northumberland-street1 ,strand4 ,,preface4 -------- ,as no relations in society are so numerous and universal as those of ,masters and ,servants--as those of ,household ,duties and the performers of them--so it is proportionally important that they should be well defined and understood4 ,it is a species of knowledge as important to the head of a family as necessary to the servant2 and1 if thoroughly studied1 would relieve life of half its anxieties and vexations4 ,yet1 till the present book1 no special attempt to define these relations1 and illustrate these duties has ever been made4 ,we have had ,sermons on the moral obligations of masters and servants1 and many books of religious advice1 addressed to the latter1 all good in their way2 but we have had no work1 which1 like the present1 addresses itself to the actual personal practice of their duties2 which defines them as they actually belong to the various classes2 and instructs servants in the way and mode of performing them with skill1 advantage1 and success4 ,the want of such a manual of duty and practice having often been noticed in servants' halls1 in families in which the authors of this book have resided1 it occurred to them1 many years since1 to make notes1 with a view to a work like the present4 ,they hoped long ago to have been able to submit them to the public2 but the constant avocations of servitude rendering it impossible to digest their materials1 the task has been deferred till they have been enabled to retire on a moderate competency2 the publication may therefore be regarded as the legacy of their old age to servants of the present and future generations1 and as the last duty which in this world they are likely to perform4 ,the author1 educated in a foundation school1 entered service as a footboy1 in #aggj1 and during fifty years he served successively as groom1 footman1 valet1 butler1 and house-steward4 ,his ,wife began the world as maid of all work1 then served as house-maid1 laundry-maid1 under-cook1 housekeeper and lady's maid1 and1 finally1 for above twenty years1 as housekeeper in a very large establishment4 ,their experience is1 therefore1 such as has fallen to the lot of few1 and they have freely and fully displayed it in the following pages4 ,they profess no skill in authorship1 their sole object having been to set down every thing likely to be useful1 in language that may be understood by all4 ,at the same time1 important and necessary as the book will be to all ,,servants who desire to perform their duty with ability1 and to rise in their career to higher and more profitable situations1 yet it will prove equally useful in the parlour1 by assisting ,,masters and ,,mistresses of families in arranging their establishments1 advising them of their own duties1 and enabling them to estimate the merits of valuable servants4 ,it may1 indeed1 be a question1 whether the volume will not be as desirable to those who are served as to those who serve4 ,conviction of its probable use to all classes1 led ,a ,,lady ,,of ,,high ,,rank1 in whose family ,mrs4 ,adams resided1 to honour her with advice and assistance in some articles1 particularly in that of ,governess1 and it is to be regretted that a delicate reserve prevents the acknowledgement being made by name4 ,at the time the work was prepared there existed no general collection of ,receipts like that published two years since by ,mr4 ,,mackenzie1 consequently1 a variety of practical receipts1 which the ,authors had taken much pains to assemble1 were rendered less necessary4 ,nevertheless1 as many of these receipts were identified with the duties of the several servants1 they have retained the most important of them1 and it is believed that they will be considered as adding much to the value of the work4 ,being desirous of rendering the volume as perfect as possible1 they will thankfully receive1 and incorporate in new editions1 any suggestions with which intelligent servants may favour them1 if addressed to them at their publishers4 ,,edgeware ,,road1 ,june1 #ahbe4 ,,dedication2 ,respectfully addressed to the ,heads of ,families ,,of ,,the ,,united ,,kingdom4 -------- ,we feel persuaded that the following work1 professedly written for the use and instruction of ,domestic ,servants1 may1 with great propriety1 be dedicated to the ,illustrious ,heads of ,families in the ,united ,kingdom2--to you1 who are the immediate ,patrons of that numerous ,class of the ,community4 ,we are aware too1 that1 by endeavouring to instruct and improve those around you in the moral and practical ,duties of their respective ,stations1 we best evince our attention to your particular ,interests1 and indirectly promote your ,domestic ,comforts3--and we feel further assured1 that the same precepts that are calculated to teach servants the duties of their several occupations1 will serve to remind their masters and mistresses of what they have to expect from them4 ,under these impressions we presume1 with the greatest deference and respect1 to claim your patronage and protection4 ,and1 though ,domestic ,servants are the principal ,agents by means of whom the greater part of all ,household ,concerns are transacted1 yet1 there are many important branches of family arrangement1 the direction and controul of which1 either directly or indirectly1 fall within the sphere of the ,heads of ,families1 some of which are exclusively their own ,concerns1 and others necessarily and unavoidably connected with the business of ,servants1 but respecting which no instruction can be given to them4 ,on these points1 therefore1 we shall1 in this place1 take the liberty1 respectfully1 to offer a few observations previous to entering on a subject of so comprehensive and complicated a nature as that of ,a ,general ,directory for ,servants4 ,,dr4 ,,johnson held as a maxim1 that 8,every man's first care is necessarily ,domestic40 ,independent1 therefore1 of public ,engagements1--of ,politics1 the ,arts1 ,sciences1 and ,literature2--of attention to ,horses1 ,hounds1 c4 it is considered that the first care1 and the peculiar province of the ,master of a ,family1 is his ,revenue2 and that attention to his ,land-,stewards1 ,agents1 and ,tenants1 and to his ,expenditure1 are the principal objects that most immediately solicit his regard2 and when a gentleman has satisfied himself that his real or net ,income exceeds his ,expenditure1 then1 and not till then1 may he consider himself as an ,independent ,man--for1 8it is not abundance that maketh rich1 but ,economy20 and ,lord ,chesterfield has truly remarked1 that 8great ,fortunes frequently seduce their possessors to ruinous profusion40 ,the great ,bacon has also observed1 8that he would live even with the world should calculate his ,expenses at half his ,income1 and he who would grow ,rich2 at one-third40 ,a few ,minutes in every ,day1 spent in keeping a regular ,account of all ,monies received and spent1 ,dr4 and ,cr4 will afford any gentleman the satisfaction of knowing the true state of his affairs1--will operate actively against excess of ,expenditure1--will imperceptibly teach him the art of practical ,economy1 and will enable him to appropriate due portions of his ,income to the support of his different ,establishments4 ,with a view to this latter point1 the following ,rule1 though given in round numbers1 may be considered as affording ,gentlemen a brief1 but tolerably correct1 idea of the most eligible and practical mode of appropriating a large ,income4-- ,viz4 #cc per ,cent4 or ,one-third1 for ,household ,expenses1 including ,provisions and all other ,articles of ,household ,consumption4 #be per ,cent4 or ,one-fourth1 for ,servants and ,equipage including ,horses1 ,carriages1 and ,liveries4 #be per ,cent4 or ,one-fourth1 for ,clothes1 ,education of ,children1 ,medical ,assistance1 ,pocket1 ,private1 and ,extra ,expenses2 including ,entertainments1 c4 #ab per ,cent4 or ,one-eighth1 for ,rent1 ,taxes1 and ,repairs of ,house and ,furniture4 #d per ,cent4 as a ,reserve for ,contingencies4 ,hence may be deduced the following general ,table of ,expenses according to ,income1 viz4-- ---------------------------------------- ----------------- ,net ,ann4,househd4 ,servants ,clothes ,rent and ,income4 ,expenses4 ,equipage4 ,extras4 ,repairs4 ,reserve4 ---------------------------------------- ----------------- #cc pr4 ,ct4#be pr4 ,ct4#be pr4 ,ct4#ab pr4 ,ct4 #d per or #a-crd4 or #a-dth4 or #a-dth4 or #a-hth4 ,cent4 ---------------------------------------- ----------------- 4 4 4 4 4 4 #ajjj #ccc #bej #bej #abe #db #bjjj #fff #ejj #ejj #bej #hd #cjjj #ajjj #gej #gej #cge #abf #djjj #accc #ajjj #ajjj #ejj #afh #ejjj #afff #abej #abej #fbe #baj #fjjj #bjjj #aejj #aejj #gej #beb #gejj #bejj #ahge #ahge #icg #cae #aj1jjj #cccc #bejj #bejj #abej #dbj ---------------------------------------- ----------------- ,thus may any ,gentleman1 with very little trouble1 apportion his ,income3--and as no two ,gentlemen live exactly alike1 this ,table will shew1 by inspection only1 what branch of ,expense may best be curtailed1 so as to afford an addition to any other branch1 and still keep his whole ,expenses short of his actual ,revenue4 ,it will also point out1 to those who are economically disposed1 in what departments saving may best be effected1 as an addition to the fund of reserve1 for the augmentation of the fortunes of ,children1 or for unforeseen ,contingencies4 ,smaller ,incomes must be appropriated in a different manner2 and according to the number of ,children in the family3 thus the ,expense of a family with ,children will be from #a-dth to #a-crd for each of the ,principals1 and about #a-ajth or #a-abth for each ,child4 ,as ,hints to the ,formation of a ,household1 or the ,reformation of an ,establishment1 we insert the following list of the number and description of ,servants that are usually employed1 according to ,income2 viz4-- ,income per ,annum4 #ajj or guineas4 ,a ,widow or other unmarried ,lady1 may keep a ,young ,maid ,servant1 at a low salary2 say from #e to #aj ,guineas a year4 #aej to #ahj4 ,a ,gentleman and ,lady without ,children1 may afford to keep a better ,servant-,maid1 at about #aj or #ab ,guineas4 ,about #bjj4 ,ditto4 ,a professed ,servant-,maid of ,all-,work1 at from #ab to #ad ,guineas4 #cjj4 ,ditto1 with one1 two1 or three ,children4 ,two ,maid-,servants4 #djj4 ,ditto1 ,ditto4 ,three female ,servants1 or two and a ,boy2 viz4--,a ,cook1 ,house-,maid1 and ,nursery-,maid1 or else1 instead of the latter1 a ,boy1--with a ,gardener occasionally4 #ejj4 ,ditto1 ,ditto4 ,three females and a ,boy2 viz4--,a ,cook1 ,house-,maid1 and ,nursery-,maid1 with a ,boy as ,groom1 and to assist in the ,house and ,garden4 ,a ,gardener occasionally4 #ejj to #fjj4 ,a ,gentleman and ,lady with ,children4 ,three ,females and one ,man2 viz4--,a ,cook1 ,house-,maid1 and a ,nursery-,maid1 or other ,female-,servant2 with a ,livery-,servant1 as ,groom and ,footman4 ,a ,gardener occasionally4 #fjj to #gej4 ,ditto1 ,ditto4 ,three ,females and two ,men2 viz4--,a ,cook1 ,house-,maid1 and another ,female servant2 a ,footman1 and a ,groom1 who may assist in the ,garden1 and a ,gardener occasionally4 #ajjj to #aejj4 ,ditto1 ,ditto4 ,four ,females and three ,men2 viz4--,a ,cook1 two ,house-,maids1 a ,nursery-,maid1 or other ,female ,servant2 a ,coachman1 ,footman1 and a ,man to assist in the ,stable and ,garden4 #aejj to #bjjj4 ,ditto1 ,ditto4 ,six ,female and five ,men-,servants2 viz4--,a ,cook1 ,housekeeper1 two ,house-,maids1 ,kitchen-,maid1 and ,nursery-,maid1 or other ,female ,servant2 with a ,coachman1 ,groom1 ,footman1 ,gardener1 and an assistant in the ,garden and ,stable4 #bjjj to #cjjj4 ,ditto1 ,ditto4 ,eight ,female and eight ,men-,servants2 viz4--,a ,cook1 ,lady's-,maid1 two ,house-,maids1 ,nurse1 ,nursery-,maid1 ,kitchen-,maid1 and ,laundry-,maid2 with a ,butler1 ,valet1 ,coachman1 two ,grooms1 a ,footman1 and two ,gardeners4 #cjjj to #djjj4 ,ditto1 ,ditto4 ,nine ,female and eleven ,male ,servants2 viz4--,a ,housekeeper1 ,cook1 ,lady's-,maid1 ,nurse1 two ,house-,maids1 a ,laundry-,maid1 ,kitchen-,maid1 and a ,nursery-,maid2 with a ,butler1 ,coachman1 two ,grooms1 ,valet1 two ,footmen two ,gardeners1 and a ,labourer4 #djjj to #ejjj4 ,ditto1 ,ditto4 ,eleven ,female and thirteen ,male ,servants2 viz4--,a ,housekeeper1 ,cook1 ,lady's-,maid1 ,nurse1 two ,house-,maids1 ,laundry-,maid1 ,still-,room ,maid1 ,nursery-,maid1 ,kitchen-,maid1 and ,scullion1 with ,butler1 ,valet1 ,house-,steward1 ,coachman1 two ,grooms1 one ,assistant ,ditto1 two ,footmen1 three ,gardeners1 and a ,labourer4 ,we have been favoured with the following as the present ,household ,establishment of a respectable ,country ,gentleman1 with a young family1 whose ,net ,income is from #af1jjjl4 to #ah1jjjl4 a ,year1 and whose expenses do not exceed #gjjjl42 viz4-- ,guineas4 ,house-,keeper #bd ,female ,teacher #cj ,lady's-,maid #bj ,head ,nurse #bj ,second ,ditto #aj ,nursery-,maid #g ,upper ,house-,maid #ae ,under ,house-,maid #ad ,kitchen-,maid #ad ,upper ,laundry-,maid #ad ,under ,ditto #aj ,dairy-,maid #h ,second ,ditto #g ,still-,room ,maid #i ,scullion #i ,a ,french ,man-,cook #hj ,butler #ej ,coachman #bh ,footman #bd ,under ,ditto #bj ,groom4--,his ,liveries and a ,gratuity4 ,lady's ,groom #ab ,nursery-,room ,boy1 ,clothes and a gratuity4 ,head ,game-,keeper #gj ,guineas a year1 and #acs4 per ,week for ,board-,wages2--a ,cottage and ,firing4 ,under ,ditto1 one ,guinea per ,week4 ,gardener #dj ,guineas a year1 and #acs4 per ,week for ,board-,wages2--a ,house and ,firing4 ,assistant ,ditto1 #abs4 per ,week4 ,the ,board ,wages of ,servants in general1 when the family is absent1 is #ajs4 per ,week1 for the females1 and #abs4 per ,week for males4--,perhaps all the servants on a large establishment may be reckoned at an average of #ajs4 per head1 per ,week1 expense1 for ,board4 ,the ,men are allowed a ,pot of ,ale per day1 and the ,women a ,pint1 besides table-beer4 ,besides the ordinary ,establishment of ,servants1 ,noblemen and ,gentlemen of superior fortune employ ,land-,stewards1 ,bailiffs1 ,wood-,wards1 ,game-,keepers1 ,park-,keepers1 ,hunts-,men1 ,whippers-in1 ,racing-,grooms1 ,jockies1 and others of inferior capacities3 also ,men-,cooks1 ,groom of the ,chambers1 ,page1 ,lady's-,coachman1 ,postillion and ,footman1 ,seamstress1 ,second ,lady's-,maid1 ,chamber-,maids1 ,boy for the ,steward's ,room1 another for the ,hall1 and various other ,servants4 ,having premised thus much as to income1 and its proportionate appropriation1 we next proceed to offer a few hints on such parts of interior management1 as in most families are considered as belonging to the lady1 or mistress of the house4 ,the first is1 naturally1 the attention due to her husband and children--to make home1 8sweet home10 the pleasing refuge of a husband1 fatigued1 perhaps1 by his intercourse with a jarring world1--to be his enlightened companion1 and the chosen friend of his bosom4 8,oh1 speak the joy1 ye1 whom the tender tear ,surprizes often1 when ye look around1 ,and nothing strikes your eyes but sights of bliss40 ,the attention of an amiable woman1 will next be directed to the care of her offspring1--to raise them up in the ways of virtue and usefulness1-- 8----,to rear the tender thought1 ,to teach the young idea how to shoot1-- ,to pour the fresh instruction o'er the mind1-- ,to breathe the enlivening spirit1--and to fix ,the gen'rous purpose in the glowing breast20 8these1 these are woman's duties1 and delightful ones they are6 ,happy the man who can call her his wife2 blessed are the children who call her mother60 ,for the foregoing sentiments we are indebted to an amiable and celebrated authoress of the present day1 and to the no less celebrated and amiable ,thomson2 and we feel impelled to quote the concluding sentence of the above-mentioned lady1 on this interesting subject4 8,when we thus observe the mistress of a family exercising her activity and best abilities in appropriate cares and increasing excellence1 are we not ready to say she is the agent for good1 of that benevolent being who placed her on earth to fulfil such sacred obligations1 and not to waste the talents committed to her charge40 8,next to the care and attention due to your husband and children10 says another female writer1 8your servants claim1 as your nearest dependents2 and to promote their good1 both spiritual and temporal1 is your indispensable duty4--,let them join your family devotions1 and endeavour to make them spend their ,sabbath properly40 ,she further adds1 8,it was the remark of an old domestic1 that the worst mistresses a servant can live with are young married women--,they are unreasonable10 said she1 8in their commands2 they expect too much2 nor do they rightly know when to commend1 or when to blame40 ,in your manner to your servants1 be firm1 without being severe1 and kind1 without being familiar4 ,never converse familiarly with them1 unless on business1 or on some point connected with their improvement2 but with this reserve1 and distance of manner1 be particularly careful to maintain kindness1 gentleness1 and respect for their feelings4 ,their patience is often unnecessarily exercised1 and their tempers wantonly irritated4 8,i have been sometimes shocked10 says the same amiable writer1 8with the want of politeness1 by which masters and mistresses provoke impertinence from their servants40--,a lady1 who filled every station of life with honour1 both to her head and heart1 attending the death-bed of an old domestic1 who had been thirty years in her service--8,how do you find yourself1 to-day1 ,mary80 said the mistress1 taking hold of her withered hand4 8,is that you1 my darling mistress60 and a beam of joy overspread the old woman's face2 8,o1 yes10 she added1 looking up1 8it is you1 my kind1 my mannerly mistress60 ,the poor old creature said no more2 but she had1 by that last simple sentence1 expressed volumes of panegyric on her amiable mistress4 ,human nature is the same in all stations2 and if you strive to convince your servants that you have a generous and compassionate regard for their comfort1 they will1 in return1 evince their gratitude4 ,if to protect and encourage virtue be the best preventive from vice1 then will your deserving female servants be liberally encouraged4 ,let your commands to your servants be consistent and reasonable2 and then mildly1 but firmly1 insist on obedience to them4--8,my servants never remember what ,i tell them to do10 is a complaint but too common1 but that might1 in some degree1 be obviated4 ,let them see that you will not pass over any neglect of orders2 and when they find that this decisive measure is accompanied with kindness and consideration1 and that you are not to be disobeyed with impunity1 they will soon learn to remember what you command them to do4 ,a little effort very easily overcomes a bad memory4 ,it is very disheartening to a poor servant to be continually found fault with4 ,praise and reward them when you can2--human nature will not bear constant chiding4 ,never keep servants1 however excellent they may be in their stations1 whom you know to be guilty of immorality4 ,when servants are ill1 their mistress will1 doubtless1 recollect that she is their patroness as well as their employer1 and will not only remit their labour1 but render them all the assistance of proper medicine1 food1 and comfort1 in their power4--,tender assiduity is half a cure2 it is a balsam to the mind1 which has a powerful effect on the body--soothes the severest pains1 and strengthens beyond the richest cordial4 ,the poor dependent creatures may have no where to go to--no one else to turn to2 and their pale and impaired looks will always have a claim on your sympathy4 ,as we shall have occasion to make further remarks on the management of servants1 when treating of the business of the ,housekeeper1 we beg leave1 in order to avoid repetition1 to refer to that subject1 under the head--,,housekeeper4 8,economy10 says ,mr4 ,cobbett1 8is management40--,the fact is1 that management and regularity1 is ,economy verified by practice2 and all persons ought to regulate their conduct by circumstances4 ,a moderate income1 appropriated to the expenses of housekeeping with prudence and economy1 without parsimony1 but banishing superfluities and preventing waste1 may be made sufficient to furnish every comfort in life2 and1 strange as it may appear to those in affluence1 an income of from #aejl4 to #bjjl4 a year1 will be enough to maintain a man and wife1 with two or three children1 and a servant girl2 nor 8beyond that amount1 need they spend one shilling per week1 whatsoever may be their income40 ,it is an excellent plan to have a set of rules for regulating the ordinary expenses of a family1 7such as are given in the ,appendix to the ,,practical ,,economy17 in order to check any innovation or excess1 which otherwise might1 unawares1 have occurred to derange the proposed distribution of the annual income4 ,the mistress of a family will always recollect that1 in all cases1 the welfare and good character of her household depends on her own active superintendance4 ,though habits of domestic management are now generally precluded in the education of young ladies of the superior class1 yet1 happily1 attention to family concerns is not unfrequently found in those of less exalted rank1 whose minds1 amidst the blandishments of modern accomplishments1 have been taught to relish1 as in days of yore1 the more rational1 solid1 and lasting pleasures1 of a social and comfortable home4 ,and were young ladies early instructed in the delights of domestic occupation1 before they enter the delusive scenes1 presented by modern modes of dissipation1 we should probably find the number of votaries to private happiness greatly increased1 and a life of domestic employment would become the source of numberless gratifications4 ,in short1 were they on all occasions1 when at home1 under the immediate eye of their mother1 to be taught the science of practical economy--the business of examining and keeping accounts1--and a few other of the leading points in the management of a family1 they would imperceptibly become competent1 and the happiest results1 as to their future conduct in life1 might be most pleasingly anticipated4 ,many families have owed much of their advancement in life to the propriety of female management4 ,one of the principal objects of the mistress of the house is1 the economy or management of the table1 the general display of which will evince her judgment and taste2 and this will be shown1 not so much by the profusion with which the table is covered1 as by its neat and pleasing appearance1 according to the present fashion1 so far as regards elegance1 combined with frugality1--the circumstances of fortune and condition being also considered4--,people in business should not imitate the pomp and splendour of high rank1 nor should those of the higher circles descend to such frugal arrangements as in them would appear to be parsimonious4 ,the prudent manager will consider the number of her guests1 and consult their appetites1 rather than feast their eyes2 thus will she be enabled to entertain them much oftener1 and much better1 at the same expense4 ,it is well understood that the mistress of a family should have1 at least1 a competent knowledge in the art of carving1 not only as it enables her to do the honours of the table with propriety1 but with a view to frugality also2 and if the young ladies of a family were to practise1 under the direction of their mother1 when there is no company1 they would1 in time1 become quite au fait to this graceful and elegant accomplishment2 as much practice is required to make a good carver1 even when the theory has been previously acquired4 7,see ,instructions for ,carving1 under the head ,,housekeeper47 ,an esteemed writer of the present day1 has introduced to public view1 a pleasing picture of a small and well-regulated family1 of which the following is a slight sketch3-- 8,the mistress of the family is a good manager1 without any ostentatious display of it4--,elegantly nice1 without being a slave to dress or furniture--,easy and affable with her servants1 but firm in her commands1--every one appearing to be contented and happy4--,the household business going on regularly1 like a good clock2--and every thing being kept in its proper place4 ,no scolding in the kitchen or servants'-hall4--,the table plentifully covered1 but not with incitements to luxury2 the food plain and in season1 and sent up well dressed2--with a few well chosen luxuries introduced1 when company is asked40 ,ladies1 whose minds are framed for the practical enjoyment of domestic comforts1 will admire and copy this beautiful picture6 ,,advice ,,to ,,servants ,,in ,,general4 -------- ,the supreme ,lord of the universe has1 in his wisdom1 rendered the various conditions of mankind necessary to our individual happiness3--some are rich1 others poor--some are masters1 and others servants4--,subordination1 indeed1 attaches to your rank in life1 but not disgrace4 ,all men are servants in different degrees4 ,the nobles and ministers of state are subservient to the king1 and the king himself is the servant of the nation1 and is wisely submissive to its laws4 ,it manifests a divine superintendance1 that civil society should thus be composed of subordinate and superior classes4 ,by this wise arrangement1 all may enjoy an equal share of real happiness1 while each possesses a due opportunity to communicate and to receive the various benefits and kindnesses of human life4 ,every wise and good person will therefore enquire1 what are the special duties of his or her station2 with a steady purpose1 by the assistance of ,god1 to discharge them faithfully2 and those are the most worthy characters who best perform the various duties incumbent on them1 in that state of life unto which it has pleased ,god to call them4 ,perhaps1 there is not a more useful1--a more numerous1--nor a more indispensably necessary description of persons in society1 than those who are denominated ,servants2 and so entirely dependent are mankind on each other1 that it may truly be said of these1 in relation of the social system1 as ,pope has said of the several parts of nature in relation to the universe2 that 8--from this chain whatever link you strike1 ,tenth or ten-thousandth1 breaks the chain alike40 ,young persons1 on their first entering into service1 should endeavour to divest themselves of former habits1 and devote themselves to the controul of those whom they engage to serve4 ,they will probably find every thing different from what they have been accustomed to at home1 or in common life2 and as their mode of living will be greatly altered1 if not wholly changed1 so must be their minds and manners4 ,they should endeavour to discard every low habit and way of thinking1 if such they have2 and as there will be set before them1 by those of superior rank1 and cultivated understandings1 the best modes of conduct and the most approved behaviour1 they will wisely take advantage of the opportunity which ,providence fortunately presents to them1 to cultivate their minds and improve their principles3 perhaps1 the best proof they can give of their wisdom1 in this respect1 is to resolve to conform with alacrity to the duties required of them1 so far as is consistent with justice and moral government2 to be respectful and faithful to their superiors1 obliging and good-natured to their equals1 and charitable to all2 as the most grateful return they can make for the emolument1 superior comforts1 and gratification they will enjoy4 ,they will eagerly embrace every opportunity of learning every thing that may be useful to themselves1 and of doing any thing that may be useful to others4 ,young persons are too apt to fancy themselves wise1 but that1 generally speaking1 is impossible1 for wisdom is the result of experience and reflection2 and youth must of course be almost as much strangers to one as to the other4#a ,but the instruction we are about to give1 is not intended merely for the young and uninitiated2--but will be found1 we trust1 of great advantage to those of riper years1 and of some experience2 as we are never too old to learn1 and can only approach towards perfection by regular gradations1 and1 as it were1 step by step3--to those of greater experience our labours may serve as a ,remembrancer4 ,the grand foundation of your good character must be ,industry1 fidelity to your employers1 and an inviolable attachment to truth1 both in words and deeds4 ,to utter a falsehood to the prejudice of others1 argues malice and baseness--to lie in excuse of one's self1 guilt and cowardice2--in both cases it evinces a design to deceive1 with a view to benefit one's self by the deceit2--besides1 a liar is always in fear of being detected1 and if once found out1 he sinks into contempt1 and is deservedly divested of all credit--all confidence--and all society4 ,but truth in speech must be accompanied by integrity and fidelity in all your dealings2 for it is impossible for a dishonest person to be a good servant2 therefore1 let no temptation prevail on you to part with these inestimable jewels2 nor suffer yourself even to wish to convert the property of another to your own use2 more especially when it is confided to your charge2 for breach of trust is a heinous aggravation of dishonesty4#b ,and1 always remember1 that 8,honesty is the best policy40 ,moreover1 it is not only incumbent on you to be honest yourself1 but you must scorn to connive at the dishonesty of others4 ,he that winks at an injury he might prevent shares in it2 and it is as scandalous to fear blame or reproach for doing your duty1 as it is to deserve reproof for the neglect of it2 therefore1 should there be a confederacy among your fellow servants to abuse the confidence or credulity of your employer1 divulge it the very instant you perceive it1 for fear your very silence might give rise to a suspicion of your participation in their guilt4 ,on the contrary1 avoid ,tale-bearing1 for that is a vice of a pernicious nature1 and generally turns out to the disadvantage of those who practise it4 ,those who cannot help telling all that they hear1 will be supposed to tell more than they know1 and will1 consequently1 be discredited4 ,carefully avoid all reproachful1 indecent1 or even familiar terms in speaking of your master1 mistress1 or superiors2 and1 on the other hand1 endeavour1 at all times1 to vindicate them from the open aspersions or latent insinuations of others4 ,there is nothing more detestable than defamation4--,avoid it4 8,the man who filches from me my good name1 ,robs me of that which not enriches him1 ,but makes me poor indeed60 ,,shakspeare4 ,to know--to be thoroughly master of your business in the department you undertake1 is indispensably necessary2 and not only to know the several branches of your duty1 both by theory and practice1 but to be determined1 from principle1 to do it4 ,in order to this1 let your whole conduct be actuated by diligence1 and governed by temperance4 ,banish sloth and the love of ease2 and1 as poor ,richard says1 8up1 and be doing40--,be ever active4--,let your whole mind be in your business4--,think of what you have to do--of what must be done1 and do it1--even before it is wanted1--and do not wait till you are ordered to do it4 ,never think any part of your business too trifling to be well done4 ,consider your business as a pleasurable amusement and you will make it so--and1--8do not leave till to-morrow1 that which may be done to-day40 ,idleness is a great source of evil1 and whilst we give way to its enjoyment1 we sacrifice both the duties and the best purposes of our existence4 8,delays are dangerous2--take a friend's advice1 ,begin1--be bold1 and venture to be wise3-- ,he who defers his work from day to day1 ,does on a river's bank expecting stay1 ,till the whole stream that stopt him shall be gone1 ,which1 as it runs1 for ever will run on40 ,but1 it is not enough merely to avoid sloth1 for you must be guarded against the allurements of pleasure--,pleasure1 when it becomes a business1 but too frequently makes business a torment2 and as it is impossible to attend to your duty and follow your pleasures1 the inevitable consequence must be loss of place1 disgrace1 and poverty4--,not that you are to debar yourself from innocent amusement1 at proper times1 and with moderation2 it is not1 nor can it be expected of you1 who are to get your bread by the sweat of your brow1 that you are not to reap the harvest of your labours2 neither the laws of ,god nor man exact this of you2 but unlawful and intemperate pleasures are interdicted1 as alike detrimental to your employers1--your morals1--your character1--your health1--and your purse4 ,intemperance1 or excess1 is a pleasurable evil1--it smiles and seduces--enchants and destroys4 ,it assumes a variety of shapes1 all tending to flatter the appetite and inflame desires2--it presents to each the allurement to which he is most prone1 and to all a pleasing poison that impairs the body1 enervates the mind1 and imperceptibly destroys all the energies necessary to our happiness and advancement in life4 ,above all things1 then--,be temperate4--,avoid excess in eating and drinking--8,one expensive mouth1 will wear out several pairs of hands10--and1 8one shilling will appease the wants of nature as effectually as a pound40 ,nor is it because you may for a time be able to indulge those vicious habits at the expense of others1 that they are the less exceptionable4 ,the loss of health and the loss of character are the certain consequences2 and the debauch of the evening is followed by pains and sickness in the morning1 when that which was before poison1 is administered as the cure6 ,practice becomes habitual1 and thus a whole life is frequently wasted in debauchery2 poverty itself only cutting off the means1 not the inclination2 and the unhappy object himself1 destitute of health1 character1 and friends1 is left to pine and sink in misery and contempt4 ,intemperance in dress is another evil that ought to be carefully guarded against4 ,in most men this argues both weakness and effeminacy2 but in men-servants an affectation of this kind is unpardonable--and in females it opens a door to temptation and extravagance1 which but too frequently ends in ruin4 ,the virtue of ,silence is highly commendable1 and will contribute greatly to your ease and prosperity4 ,those who talk much cannot always talk well2 and many much oftener incur censure than praise4 ,the best proof of wisdom is to talk little1 but to hear much--,remember1 8,a silent tongue argues a wise head40 ,never talk of yourself1--but when others speak of themselves1 listen to them2--such attention will please them1 and probably profit yourself1 as it is a chance but something escapes them that may afford a clue to their whole character4 ,if it be thus dangerous to speak much of one's self1 it is much more so to take freedoms with others4 ,a jest may tickle1 but if it hurt any one1 resentment may follow1 that in some way or other may be injurious4--,always remember to hold the secrets of the family sacred1 as none1 not even the least of these1 may be divulged with impunity4 ,quarrels are much more easily avoided than made up2 let it not1 therefore1 be in the power of trifles to ruffle your temper4 ,a weathercock is the sport of every wind2 and a choleric man is sometimes exposed to the scorn1 at others to the resentment1 and always to the abhorrence of all around him4 ,for these reasons rather wink at all small injuries than study to avenge them--8,he that to destroy a single bee that has offended him1 should throw down the hive1 instead of one enemy will have made a thousand40 ,it is abundantly better to study the good will of all1 than to excite the resentment of any4 ,make a trial1 therefore1 of your affability1 and you will find your own happiness and the goodwill of all around you1 to be the certain result4 ,we would further recommend to you to practise frugality2 it is a virtue which is intimately connected with1 and leads to our best prospects in life2 and if it be expedient to any1 it is more especially so to such as you1 who have1 like the silk-worm1 to spin your riches out of your own bosoms4 ,it gives you credit with others1 confidence in yourself1 and enables you to look forward with satisfaction4--,in short1 it renders even the independent man doubly independent4 ,nothing is more true1 than the old proverb1 that1 8a penny saved is a penny got20--nor is that saying less true1 that 8if you have sense to save your pence1 your pounds will take care of themselves40 ,if out of every shilling you get you save something1 you will soon find yourself in the direct road to wealth4--,remember1 that the most magnificent edifice is raised from a single stone1 and every accession thereto1 however small1 helps to raise the superstructure4 ,whilst on the important subject of frugality1 we cannot do better than to recommend to your notice ,,the ,,savings ,,bank4 ,these most useful and excellent establishments are to be found in every district1 and offer1 to provident and well-disposed servants1 a means of depositing small sums1 in perfect safety1 for the purpose of accumulating with interest1 to be resorted to in case of illness1--any unforeseen occurrence1--or for the purpose of establishing themselves in some way of business that may make them comfortable to the end of their days4 ,indeed1 the advantages of savings-banks are become so well known1 that almost every one can appreciate the result of small savings and prudent foresight4 ,it is an axiom universally admitted1 that he who rests his expectations more on his own care and diligence1 than on the aid of others1 will escape many wants and disappointments1 and enjoy many gratifications1 which those who are not possessed of this happy spirit of prudence and independence1 can never hope to attain2 and we may add1 that the sufferings of those in poverty and distress have been but too frequently increased1 by the recollection that they might have been averted or decreased by proper attention4 ,the encouragement which these depositories hold out to young persons for the safe deposit of trifling sums1 7even so low as a shilling17 is not unfrequently attended with the salutary effect of inducing a perseverance in saving1 and of stimulating to habits of industry and frugality that lead to the happiest results4 ,those who adopt this plan1 soon begin to feel their independence2 and this feeling once acquired1 the most pleasing consequences inevitably follow2 for he who labours for his daily bread1 and has learnt to live within his income1 has learnt the art of independence2 and he that is above want1 though but a little1 looks upon every fellow subject for his equal3 indeed1 so advantageous is an early habit in the art of saving1 that no patrimony can be equal to it1 and it will generally be found1 that he who is sagacious enough to save a fortune1 will enjoy it infinitely better than he who inherits it by patrimony1 or has one given to him4 ,every savings-bank has its appointed days and hours for transacting business1 at which times1 a committee of trustees and managers attend to pay and receive monies4 ,among other advantages which these banks give1 they admit of the deposits and interest being taken out at a very short notice1 at any time1 by the depositers themselves1 or by his or her executors1 administrators1 or other lawful claimants4 ,printed particulars of the specific terms and regulations1 may be had gratis1 at the respective offices4 ,the following is a sketch of the way in which money is made by saving1 according to the terms of many savings-banks1 established in and near the metropolis2 and there are some 7the ,southwark1 ,limehouse1 and others17 that give interest at the rate of a halfpenny per calendar month for every twelve shillings deposited1 which is upwards of four per cent4 per annum4 ---------------------------------------- ------------------------ ,y e a ,,savings ,,interest ,,total r s -------------------------- #a ,suppose1 that in the course of this s4d4 s4d4 s4d4 year1 you deposit in the ,savings ,bank1 the sum of #d #j #j ,in the last day of next year1 the ,savings ,bank will add as interest on that deposit1 at least1 the sum of #j #c #j ,and suppose that in the same year1 you deposit the further sum of #d #j #j #b,your ,stock at the end of the #bnd year1 will be1 at least 44 4444444444 #h #c #j #c,on the course of the third year1 add #d #j #j #j #f #f #ab #i #f #d #dth year #d #j #j #jaj #j #afai #f #e #eth year #d #j #j #jac #f #baac #j #f #fth year #d #j #j #aag #f #bfaj #f #g #gth year #d #j #j #j #a #j #caaa #f #h #hth year #d #j #j #a #e #j #cfaf #f #i #ith year #d #j #j #a #i #f #db #f #j #aj #ajth year #d #j #j #aad #j #dh #j #j #aa #aath year #d #j #j #aah #f #ecah #f #ab #abth year #d #j #j #b #c #j #fj #a #f #ac #acth year #d #j #j #b #h #j #ff #i #f #ad #adth year #d #j #j #bac #j #gc #b #f #ae #aeth year #d #j #j #bah #f #hj #a #j #af #afth year #d #j #j #c #d #j #hg #e #j #ag #agth year #d #j #j #caj #j #idae #j #ah #ahth year #d #j #j #caf #jajbaa #j #ai #aith year #d #j #j #d #b #jaajac #j #bj #bjth year #d #j #j #d #h #faai #a #f ------------- ,principal deposited #hj #j #jci #a #f ,interest added #ci #a #f ------- ,total made by saving in #bj years #aai #a #f ---------------------------------------- ------------------ ,again1 let us admonish you1 as at first1 to be ,industrious4 8,teach a man to be industrious and you will soon make him rich40 ,and1 8money got by ,industry1 is heaven's gift40 ,frugality and temperance1 are virtues to be practised chiefly on your own account1 but ,industry is an indispensable duty that you owe to your employers and to society4 8,without frugality few would be rich1 and with it few would be poor40 ,the man who promises himself success without endeavours1 or despairs at the sight of difficulties1 is always disappointed2 but1 on the contrary1 he that is determined1 and is indefatigable1 succeeds even beyond his expectation4 ,depend upon it1 there is not a more certain sign of a cowardly spirit than to have the edge of one's activity soon blunted by opposition3 on the other hand1 there is no disputing the fortitude of him who boldly contends with obstacles1 and pursues his object till he has attained it4 ,to men of such temper few things are impossible4 ,it was an ingenious device that a man made use of1 by way of sign3--,a pair of compasses1 with this motto1 ,by constancy and labour2 one foot being fixed and the other in motion4--,make this your motto1 and you will be very little in the power of chance or fortune4 ,what we have already said1 may be considered as addressed chiefly to men servants2 we have therefore to add a few admonitory precepts1 particularly appropriated to our female readers4 ,one of the most advantageous qualifications in all servants1 and particularly in females1 is that of preserving a good temper1 and endeavouring1 to the utmost of their abilities1 to give satisfaction4 ,possessed of a strong desire to please1 you will seldom fail of doing so4 ,persons of a good disposition will be charmed with your readiness1 and those of a bad one1 will be disarmed of a great part of their harshness2 and though you may1 in some instances1 be deficient in the due performance of your business1 if it be apparent that your fault proceeds not from disobedience1 indolence1 or obstinacy1 great allowance will be made1 and you will rather be instructed as to the future than blamed for the past4 ,if you are fearful of offending you will scarcely ever offend4 ,in short1 humility is a commendable virtue1 and1 combined with good temper1 is the most valuable of female qualifications1 and will1 infallibly1 conduct its possessors with ease and tranquillity through life4 ,cleanliness is another qualification incumbent on every female servant1 and particularly in ,cooks1 and those employed in the department of the kitchen4 ,these should be very careful to keep themselves1--every place1--and all the utensils used in cooking1 perfectly clean and neat4 ,we have already remarked1 that those who are fond of telling all that they hear1 are very naturally suspected of telling more than they hear4 ,the best rule is1 to do your own duty conscientiously1 and leave others to take care of theirs3 by this means you will preserve peace and acquire the love of all your fellow servants1 without offending your employers2 who1 even though they may appear to give countenance to your tale1 will not in their hearts approve of your conduct4 ,take great care how you contract new ,acquaintances1 for to be easily drawn into a familiarity with strangers must be attended with ill consequences to yourselves1 and those with whom you live4 ,never accept the invitations of other servants1 nor go to feast at the expense of their masters and mistresses2 as you must1 in that case1 be deemed an interloper1 at least2--besides1 it lays you under an obligation to return the treat1 and induces you1 after their example1 to make free with the property of your own employers1 under a consciousness of guilt1 and a continual fear of detection4 ,give nothing away without the knowledge and approbation of your employers1 nor commit wilful waste1 for that is a crime which seldom goes unpunished4 ,all duties are reciprocal4 ,if you hope to obtain favour1 endeavour to deserve it4 ,a steady perseverance in the duties of your station is the only sure course infallibly to promote your progress to independence4 ,in addition to the foregoing1 we should deem ourselves guilty of the sin of omission1 were we not to insert the very excellent moral hints to female servants1 written by the ,rev4 ,h4 ,g4 ,watkins1 in furtherance of the views of the ,,london ,,society1 for the improvement and encouragement of female servants4 ,we have great pleasure in mentioning this society1 the object of which is1 to promote the moral and religious improvement of female servants4 ,the society bestows annual rewards1 on those who are duly nominated1 to encourage them to view their employers as their friends1 to be correct and trust-worthy in their conduct1 and to continue as long as possible in the same service4 ,to prevent1 also1 the hazard to good servants of resorting to common ,register ,offices1 a ,registry is instituted1 to which--cooks1 house-maids1 and nurses1 wanting situations1 who have lived two years in one service--servants of all work who have lived one year in their last place--and young women above sixteen1 who have never been in service--may apply1 without any expense whatever4 ,plans of the institution1 and rules of the registry1 may be had gratis1 at the society's house1 ,no4 #aaj1 ,hatton ,garden1 where attendance is given on ,mondays1 ,wednesdays1 and ,fridays only1 from ten o'clock to four4 ,though much of this address is applicable to servants of both sexes1 yet1 it is for the assistance of domestic female servants1 that such plain advice is here offered1 as1 it is hoped1 may be found useful in the direction of their conduct1 and for the promotion of their comfort4 ,as many servants cannot enjoy the daily counsel of their parents1 we endeavor to supply their place1 by entering into more particulars1 in the way of caution and advice1 than we otherwise should have thought it right to do4 ,when young persons first enter upon service1 they should be thankful to ,god if they have obtained a situation where they may be instructed in those domestic duties which are to be the business of their lives4 ,they ought also to be very thankful1 and very submissive1 to those who will take the trouble to teach them4 ,such cannot shew their gratitude in a better way than by continuing1 as long as possible1 in their first service4 ,endeavour1 during this season1 to remember1 by thinking often upon1 every direction you receive4 ,this will prevent the trouble and vexation of often repeating to you the same thing--a circumstance which frequently makes even good mistresses fretful1 and occasions many changes of places and servants4--,habituate yourself1 as much as possible1 to every kind of domestic service2 it will make you to be more generally useful1 and less likely to be long unengaged4 ,here may be hinted1 the great importance to your character1 of lodging1 when out of place1 with only respectable persons4 ,avoid sauntering in the street1 especially in the evening1 and ask your way1 not from those who are passing1 but at a shop4 ,make it your daily study and concern in all things to maintain an unblemished character4 ,you may then always hope to find a new situation1 if you need one1 through the medium of your last mistress1 or your own friends2 for very good employers1 or very good servants1 seldom need apply to common ,register ,offices4 ,it is a fact well ascertained1 that many females1 totally unconscious of their danger1 have been hired from such offices1 as servants1 by keepers of infamous houses1 for no other actual purpose than that of seduction1 or prostitution6 ,many decent looking1 but wicked women1 are employed1 even in the streets1 to find out1 and strongly recommend1 young girls to places as servants4 ,by this horrible deceit1 many artless females are unawares drawn into disgrace1 disease1 and hasty death6 ,in your application at any time for a new service1 express yourself with frankness and sincerity on every point of enquiry--,avoid the error of requiring too high wages--many good situations have been lost through it4 ,do not undertake a service to which you are not competent4 ,it is no disgrace not to know every thing2 but it is dishonest to say you can do things which are beyond your capacity4 ,it is really important to your good here and hereafter1 to stipulate for attending public worship once at least on every ,sabbath-day4 ,a good mistress1 who wishes to keep a good servant1 will afford other and better opportunities for seeing your friends4 ,sunday pleasures1 in which there is generally a sad mixture of company1 put a young woman in the highway of danger--and of ruin6 ,in commencing a new service1 determine to do your duty in it2 and avoid every thing that you found was displeasing in your former place4 ,judge of your employers from your own observation1 and their behaviour to you1 and not from any idle reports you may hear to their prejudice4 ,should you find yourself in a reputable situation1 but yet are uncomfortable1 through the unkind or unfeeling tempers of your superiors1 double your own diligence and civility1 and avoid every thing1 as much as possible1 that might1 however unwarrantably1 excite their suspicion4 ,by this you may improve their temper and conduct towards yourself2 and the very vexation they have occasioned1 may dispose them to make their domestics more comfortable1 and themselves more happy4 ,endeavour to serve with such good will1 readiness of mind1 and attention to the lawful interest and convenience of your employers1 as to render your services almost necessary to them2 that they may know and feel that they are blessed1 above many of their neighbours1 in having gotten a good servant1 one who serves1 not with eye-service as a man-pleaser1 but in simplicity of heart as a ,christian4 ,you will be sure to gain esteem by cheerfully doing any lawful necessary service2 though it were not agreed for when you were hired4 ,whatever qualifications you may possess1 if you are not scrupulously ,,honest1 you will soon be detected--considered as worthless--and dismissed your service4 ,no civility or diligence can be a recompence for dishonesty4 ,the more you are entrusted1 the more careful you should be to maintain the confidence reposed in you4 ,avoid all lotteries1 gaming1 and secret modes of spending money4 ,take care that you are not deceived by the name of privileges and perquisites1 beyond what was agreed upon4 ,a ,,waste of household necessaries1 and the breaking of articles through carelessness1 are a sort of robbery of your employer--raise bad passions--and mostly deprive a servant of many extra encouragements that she would otherwise receive4 ,these things are therefore to be strictly guarded against4 ,there should be painted over every kitchen fire-place1 8,,want ,,not--,,waste ,,not40 ,every employer has a right to establish rules for his household2 therefore1 do nothing in your master's house1 or with your mistress's business1 that you feel obliged to conceal1 to keep your situation2 for then1 you may depend upon it1 whatever it be1 it is wrong in itself1 and will bring you to harm4 ,industry is necessary for ,,all1 that they may lead a useful life2 but it is especially needful to those who engage to serve others4 ,idleness hath clothed many with rags4 ,your wages are the yearly pay for your honesty1 and your time2 therefore lying late in bed1 or being over long on errands1 or making frivolous excuses to be from home1 have occasioned many suspicions--deprived many of good places1 and eventually of good characters4 8,he that is slothful in his work is brother to him that is a great waster40 ,exercise due diligence as to what are the particular duties of your station4 ,make it your study to put it out of the power of a reasonable mistress to find fault4 ,,dress as becomes your station1 if you desire to please your employers1--to avoid personal harm1 and to diminish the number and power of your temptations4 ,the happiness of society arises from each of us keeping in our station1 and being contented with it4 ,among other ways of shewing your wisdom1 dressing clean and neat1 is of the greatest importance4 ,by this means1 you may save a little money to assist your relations1 or yourself when unemployed1 or in time of need4#c ,,mildness of behaviour will help you through many difficulties4 ,if your temper be hasty1 your duty and interest are to govern and subdue it4 ,our comfort requires us to be patient with other people1 and very watchful over our own tempers4 8,do all things without murmuring or disputing4 ,a soft answer turneth away wrath1 but grievous words stir up strife40 ,mere hastiness of temper and of tongue1 or the neglect to consider consequences1 has crowded the gaols with malefactors1--the streets with prostitutes1--and the workhouses with poor4 ,young ,persons1 ,female ,servants1 and others of a similar rank in life1 we more especially address ourselves to you6 ,you think with horror of murder1 and of prostitution2 but you perhaps little reflect1 that idleness and self-will1--that the love of dress1 and of indulgence1--that petty acts of dishonesty1--that misbehaviour in a place--that refusing to submit to reproof1--that rashly throwing yourselves out of a situation in a regular family1--that wasting your money1 and thus leaving yourselves unprovided for when out of employment1--that breaking the ,sabbath1 and particularly rambling about in idle company on the evenings of the ,sabbath-day--you perhaps little reflect that these1 or any of these evil practices1 or habits1 may lead you1 and that by no very long or winding path1 to the atrocious crimes which ,i have mentioned4 ,act therefore on consideration and reason1 and not by passion4 ,you know not how you may irritate1 and what mischief may follow4 ,many a servant has lost a comfortable home1 and a mistress a useful assistant1 by suffering passion to run headlong into imprudent expressions4 ,you are more interested in retaining a good service1 than your employer in retaining you2 for she will continue to find suitable servants1 while you may be depriving yourself1 for a long time1 of bread6 ,a female servant should never make friendships with1 or take the advice of1 milk people1 butchers' or bakers' servants1 keepers of chandlers' shops1 green-stalls1 charwomen1 c42 for mostly they seek only their own interest and profit in every thing4 ,if any proposal that is new1 or unexpectedly profitable1 force itself on your notice1 do not act on your own opinion1 nor hastily1 but1 confidentially1 consult your mistress1 or some relation1 else you may be as hastily ensnared to your utter undoing4 ,for want of the confidence and esteem ,i allude to1 there seems to be1 in most families1 two separate interests--that of the employers1 and that of the servants4--,some servants communicate none of their personal affairs to their mistresses1 and therefore mistresses are not incited to take any special interest in their future welfare4 ,hence1 although such parties may live a considerable time together1 they are almost strangers1 and nothing like friendship can take place4 ,this is a great loss to a servant4 ,if you expect to have confidence placed in you1 be sincere in all your expressions1 and open1 explicit1 and communicative in all your dealings4 ,in regard of your fellow-servants--conduct yourselves with great caution towards those whose habits are immoral and irreligious--with studied discretion and modesty towards fellow-servants of the other sex1 and with a constant good example before them all4 ,this will oblige them to respect you1 and speak well of you3 but place yourself under obligation to none of them4 ,do nothing that you would wish them to keep secret for your sake4 ,whatever demands secrecy1 you may be sure it is wrong for you to do1 or suffer to be done4 ,if you connive with fellow-servants1 or low tradesmen1 at any thing fraudulent1 you are defrauding a master or mistress1 whose property you are bound to watch and protect2 and you incur the guilt and shame of the fraud1 though you may not participate in the gain4 ,as far as you can1 give good advice to your fellow-servants1 especially younger ones--read the ,bible to those who cannot1 and1 if you have time1 teach them to read it for themselves1 and pray with them1 and for them4 ,this conduct will promote good will1 and may preserve the young and unwary from evil4#d ,servants in other families ought not to be told the peculiar habits and conduct of your own employers1 except it be done to their commendation2 for it may create disrespect1 and can do no good4 ,in all cases1 one way to escape harm is to be diligent and useful4 ,let others see that you are virtuous from principle1 and wish to set a good example1 and you will not be assailed by the temptations of the designing and wicked1 as vain and trifling girls render themselves liable to be4 ,be very careful of your reputation for virtue and discretion in regard of the other sex2 for it is the foundation of your happiness in this world2 and the loss of it will bring you to misery4 ,avoid as much as possible going out in the evening1 especially on frivolous errands4 ,be cautious as to whom you give your company4 8,evil communications corrupt good manners40 ,never go to fairs1 dances1 nor to the theatres4 ,ask yourself1 before you engage in any pleasuring scheme--what may be the probable end of it8 ,on all unnecessary occasions1 avoid as much as possible being alone with the other sex3 as the greatest mischiefs happen from small circumstances4 ,who that is wise would risk the loss of her virtue and happiness on mere promises1 made by men of worthless character1 and which are made only to be broken8 ,never trust entirely to your own fortitude--it can only be tried by opportunity2 and if1 in this case1 it fail but once1 you are undone6 ,the best resolve you can form is1 never to give opportunity to the tempter4 ,a reserved modesty is the best safeguard of virtue4 ,if a virtuous affection seems to be rising1 be sure you instantly calculate on the age and temper1 religious conduct1 and probable ability of the man to maintain a family1 before you suffer your mind to be carried away1 lest your affections run headlong1 and at length are taken advantage of1 to the complete loss of your comfort4 ,servants1 as well as others1 are under peculiar obligation1 to manifest a ,,meek and ,,quiet ,,spirit--to follow1 in their practice1 ,him who said1 8,i am meek and lowly in heart40 ,they will1 therefore1 submit to a few inconveniences1 if1 by so doing1 they may be useful to their fellow-servants1 by shewing a ,christian spirit1 and will consider daily1 that self-denial1 when our station may require it1 is the duty of all4 ,our ,saviour has thus commanded us3--8,whatsoever ye would that men should do to you1 do ye even so to them40 ,this is a summary of the law and the prophets as to our conduct4 ,it is a general rule1 applicable in a thousand cases to persons in every situation4 ,on its due observance by all the people of a house1 each toward the other1 depends the measure of comfort which may be attained in the present state4 ,the ,rule is so reasonable1 so just1 and so useful1 that the neglect of it shews the sad state of our fallen nature4 ,put yourself1 for a moment1 in the place of your master1 mistress1 or fellow-servants2 and then judge what you might fairly and justly expect from the servants in the same house4 ,were you a mistress1 you would expect all those duties to be discharged by your servants1 which we recommend1 and consequently1 the ,,mistress1 whom you actually serve1 justly expects these things from you4 ,where this mode of thinking and acting is adopted1 it prevents many disputes--maintains peace in the house--or soon restores it1 if1 on some uncomfortable occasion1 it happens to have been lost4 ,none of us are without some failings4 ,the best of people are very far from being1 at all times1 so good as they should be1 therefore good servants and good employers will endeavour to put the best construction they can on each others conduct2 and judge of each other rather by the general behaviour1 than by any particular action4 ,obedience is the grand duty which includes almost every other1 in the relation between masters and mistresses1 and servants4 ,disobedience to lawful commands in a servant is dishonesty4 ,act therefore with submission to the will and judgment of your superiors4 ,if they require things to be done1 that are contrary to the laws of ,god or man1 you may with meekness decline them4 ,if they constantly require the performance of what is beyond the reasonable limit of your strength1 your ability1 or your time1 shew your obedience and respect1 by explaining your reasons1 when you signify your intention to leave4 ,whatever personal inconvenience you may feel1 do not slander your employers1 either abroad or at home1 respecting it1 but apply to them for its removal4 ,always be contented and cheerful in your service1 or respectfully retire from it4 ,it is very unworthy to behave improperly1 or to watch an opportunity to give warning1 merely because you hope to gain higher wages in the next place4 ,rather respectfully ask for advance1 and if you are a good servant1 and your wish is not unreasonable1 it will be granted4 ,never suffer yourself to leave a family1 without leaving your best wishes for the welfare of those whom you have served4 ,it is a more serious thing to leave a good situation than many are aware of4 ,you may never obtain such another place1 all things considered2 and may be long unsettled4 8,a rolling stone gathers no moss40 ,a servant that is not stationary seldom obtains friends that are able and willing to assist her4 ,you now know all the inconveniences that attend your present situation1 but you cannot know whether much greater may not be found in the next you obtain4 ,most situations have their advantages and disadvantages4 ,calculate1 as far as you can1 upon both1 as they are found in the place where you now are4 ,higher wages for another service is no proof that it would be a better one1 all things considered4 ,nothing is so comfortable and creditable to all parties1 as when a servant lives many years in the same family4 ,such servants never want a real friend4 ,though you may perhaps obtain a new service by a three months' character1 you will be respected if you have lived three years in your situation1 but still more1 if you have lived seven4 ,the great master principle of all faithful service is an earnest desire and endeavor to act according to the ,,will ,,of ,,god4 ,the reason why servants as well as others1 are so defective and partial in the discharge of their duties1 and therefore are so often uncomfortable and distressed1 is1 that they are not influenced as they ought to be1 by this principle4 ,those1 who think of their need of ,god's help1 and love him with their hearts1 and minds1 and strength1 he will love and honor4 8,i love them that love me10 saith the ,almighty4 8,they that honor me1 ,i will honor2 and those who despise me1 shall be lightly esteemed40 -------- ,the celebrated ,dean ,swift1 of facetious memory1 who was a man of great genius and talent1 and had an extensive knowledge of the world1 in his burlesque ,advice to ,servants1 by holding up their faults and vices as laudable examples for imitation1 teaches them1 in one continued vein of sarcastic irony1 what they ought not to do2--we therefore transcribe a considerable portion thereof1 by way of negative advice4--,good servants will applaud this artifice1 and bad ones will feel its force4 8,when your master or lady calls a servant by name1 if the servant be not in the way1 none of you are to answer1 for then there will be no end of your drudgery3 and masters themselves allow1 that if a servant comes when he is called1 it is sufficient4 8,when you have done a fault1 be always pert and insolent1 and behave yourself as if you were the injured person2 this will immediately put your master or lady off their mettle4 8,if you see your master wronged by any of your fellow-servants1 be sure to conceal it1 for fear of being called a tell-tale3 however1 there is one exception in case of a favourite servant1 who is justly hated by the whole family2 and you are bound in prudence to lay all the faults you can upon the favourite4 8,the cook1 the butler1 the groom1 the market-man1 and every other servant who is concerned in the expenses of the family1 should act as if his master's whole estate ought to be applied to that servant's particular business4 ,for instance1 if the cook computes his master's estate to be a thousand pounds a year1 she reasonably concludes that a thousand pounds a year will afford meat enough1 and therefore1 he need not be sparing2 the butler makes the same judgment1 so may the groom and the coachman2 and thus every branch of expense will be filled to your master's honour4 8,when you are chid before company1 it often happens that some stranger will have the good-nature to drop a word in your excuse2--in such a case you will have a good title to justify yourself1 and may rightly conclude1 that1 whenever he chides you afterwards1 on other occasions1 he may be in the wrong2 in which opinion you will be the better confirmed by stating the case to your fellow-servants in your own way1 who will certainly decide in your favour2--therefore1 as ,i have said before1 whenever you are chidden1 complain as if you were injured4 8,it often happens1 that servants sent on messages are apt to stay out somewhat longer than the message requires1 perhaps two1 four1 six1 or eight hours1 or some such trifle2 for the temptation to be sure was great1 and flesh and blood cannot always resist3 when you return1 the master storms1 the lady scolds2 stripping1 cudgelling1 and turning off1 is the word4 ,but here you ought to be provided with a set of excuses1 enough to serve on all occasions3 for instance1 your uncle came fourscore miles to town this morning on purpose to see you1 and goes back by break of day to-morrow3--a brother servant that borrowed money of you when he was out of place1 was running to ,ireland3--you were taking leave of an old fellow-servant1 who was shipping for ,barbadoes3--your father sent a cow to you to sell1 and you could not get a chapman for her till nine at night3--you wrenched your foot against a stone1 and were forced to stay three hours in a shop1 before you could stir a step3--a bailiff1 by mistake1 seized you for a debtor1 and kept you the whole evening in a spunging house1 c4 c4 8,take all tradesmen's parts against your master2 and when you are sent to buy anything1 never offer to cheapen it1 but generously pay the full demand4 ,this is highly to your master's honour2 and may be some shillings in your pocket2 and you are to consider1 if your master has paid too much1 he can better afford the loss than a poor tradesman4 8,never submit to stir a finger in any business1 but that for which you were particularly hired4 ,for example1 if the groom be drunk1 or absent1 and the butler be ordered to shut the stable-door1 the answer is ready1 ,an't please your honour1 ,i don't understand horses4 ,if a corner of the hangings wants a single nail to fasten it1 and the footman be directed to tack it up1 he may say1 he doth not understand that sort of work1 but his honour may send for the upholsterer4 8,masters and ladies are usually quarrelling with the servants for not shutting the doors after them3 for neither masters nor ladies consider1 that those doors must be open before they can be shut1 and the labour is double to open and shut them2 therefore the best1 the shortest1 and the easiest way is to do neither4 ,but if you are so often teazed to shut the door1 that you cannot easily forget2 then give the door such a clap as you go out1 as will shake the whole room1 and make every thing rattle in it1 to put your master and lady in mind that you observe their directions4 8,if you find yourself to grow in favour with your master or lady1 take some opportunity in a very mild way to give them warning2 and when they ask the reason1 and seem loth to part with you1 answer that you would rather live with them than any body else1 but a poor servant is not to be blamed if he strives to better himself2--that service is no inheritance1--that your work is great1 and your wages very small4 ,upon which1 if your master hath any generosity1 he will add five or ten shillings a quarter rather than let you go3 but if you are baulked1 and have no mind to go off1 get some fellow-servant to tell your master1 that he hath prevailed upon you to stay4 8,whatever tid bits you can pilfer in the day1 save them to juncket with your fellow-servants at night1 and take in the butler1 provided he will give you drink4 8,write your own name1 and your sweet-heart's1 with the smoke of a candle1 on the ceiling of the kitchen1 or the servants'-hall1 to shew your learning4 8,if you are a young sightly fellow1 whenever you whisper your young mistress at tea-table1 run your nose full in her cheek2 or1 if your breath be good1 breath full in her face2 this ,i have known to have had very good consequences in some families4 8,never come till you have been called three or four times1 for none but dogs will come at the first whistle3 and when the master calls1 ,who's there8 no servant is bound to come2 for ,who's there is nobody's name4 8,when you have broken all your earthen drinking-vessels below stairs 7which is usually done in a week71 the copper pot will do as well2 it can boil milk1 heat porridge1 hold small beer1 or1 in case of necessity1 serve other purposes2 therefore apply it indifferently to all these uses2 but never wash or scour it1 for fear of taking off the tin4 8,let it be a constant rule1 that no chair1 stool1 or table1 in the servants'-hall1 or the kitchen1 shall have above three legs1 which hath been the ancient and constant practice in all the families ,i ever knew1 and is said to be founded upon two reasons2 first1 to shew that servants are ever in a tottering condition2 secondly1 it was thought a point of humility1 that the servants' chairs and tables should have at least one leg fewer than those of their masters4 ,i grant there hath been an exception to this rule with regard to the cook1 who by old custom was allowed an easy chair to sleep in after dinner2 and yet ,i have seldom seen them with above three legs4 ,now this epidemical lameness of servants' chairs is by philosophers imputed to two causes1 which are observed to make the greatest revolutions in states and empires2 ,i mean1 love and war4 ,a stool1 a chair1 or a table1 is the first weapon taken up in a general romping or skirmish2 and after a peace1 the chairs are apt to suffer in the conduct of an amour1 the cook being usually fat and heavy1 and the butler a little in drink4 8,when you stop to tattle with some crony servant1 in the same street1 leave your own street-door open1 that you may get in without knocking when you come back2 otherwise your mistress may know you are gone out1 and you may be chidden4 8,i do most earnestly exhort you all to unanimity and concord3 but mistake me not3 you may quarrel with each other as much as you please2 only always bear in mind1 that you have a common enemy1 which is your master and lady1 and you have a common cause to defend4 ,believe an old practitioner2 whoever1 out of malice to a fellow-servant1 carries a tale to his master1 will be ruined by a general confederacy against him4 8,the general place for rendezvous for all the servants1 both in winter and summer1 is the kitchen3 there the grand affairs of the family ought to be consulted2 whether they concern the stable1 the dairy1 the pantry1 the laundry1 the cellar1 the nursery1 the dining-room1 or my lady's chamber3 there1 as in your own proper element1 you can laugh1 and squall1 and romp in full security4 8,when any servant comes home drunk1 and cannot appear1 you must all join in telling your master1 that he is gone to bed very sick2 upon which your lady will be so good-natured as to order some comfortable thing for the poor man1 or maid4 8,when your master and lady go abroad together1 to dinner1 or on a visit for the evening1 you need leave only one servant in the house1 or even one black-guard boy to answer at the door1 and attend the children1 if there be any4 ,who is to stay at home is to be determined by long and short cuts2 and the stayer at home may be comforted by a visit from a sweet-heart1 without danger of being caught together4 ,these opportunities must never be missed1 because they come but seldom1 and all is safe enough while there is a servant in the house4 8,when your master or lady comes home1 and wants a servant who happens to be abroad1 your answer must be1 that he had but just that minute stept out1 being sent for by a cousin who was dying4 8,if your master calls you by name1 and you happen to answer at the fourth call1 you need not hurry yourself2 and if you be chidden for staying1 you may lawfully say1 you came no sooner1 because you did not know what you were called for4 8,when you are chidden for a fault1 as you go out of the room1 and down stairs1 mutter loud enough to be plainly heard2 this will make him believe you are innocent4 8,whoever comes to visit your master or lady when they are abroad1 never burthen your memory with the person's name2 for1 indeed1 you have too many other things to remember4 ,besides1 it is a porter's business1 and your master's fault he does not keep one2 and who can remember names8 and you will certainly mistake them2 as you can neither write nor read4 8,if it be possible1 never tell a lie to your master or lady1 unless you have some hopes that they cannot find it out in less than half an hour4 ,when a servant is turned off1 all his faults must be told1 although most of them were never known by his master or lady2 and all mischiefs done by others1 charged to him4 ,instance them4 ,and when they ask any of you1 why you never acquainted them before8 the answer is1 ,sir1 or ,madam1 really ,i was afraid it would make you angry2 and besides1 perhaps1 you might think it was malice in me4 ,where there are little masters and misses in a house1 they are usually great impediments to the diversions of the servants2 the only remedy is to bribe them with goody goodies1 that they may not tell tales to papa and mamma4 8,i advise you of the servants1 whose master lives in the country1 and who expect vales1 always to stand rank and file when a stranger is taking his leave1 so that he must of necessity pass between you2 and he must have more confidence or less money than usual if any of you let him escape2 and according as he behaves himself1 remember to treat him the next time he comes4 8,if you are sent with ready money to buy any thing at a shop and happen at that time to be out of cash1 sink the money1 and take up the goods on your master's account4 ,this is for the honour of your master and yourself2 for he becomes a man of credit at your recommendation4 8,when your lady sends for you up to her chamber to give you any orders1 be sure to stand at the door1 and keep it open1 fiddling with the lock all the while she is talking to you2 and keep the handle in your hand1 for fear you should forget to shut the door after you4 8,if your master or lady happen once in their lives to accuse you wrongfully1 you are a happy servant2 for you have nothing more to do1 than1 for every fault you commit while you are in their service1 to put them in mind of that false accusation1 and protest yourself equally innocent in the present case4 8,when you have a mind to leave your master1 and are too bashful to break the matter for fear of offending him1 the best way is to grow rude and saucy of a sudden1 and beyond your usual behaviour1 till he finds it necessary to turn you off2 and when you are gone1 to revenge yourself1 give him and his lady such a character to all your brother-servants who are out of place1 that none will venture to offer their service4 8,some nice ladies1 who are afraid of catching cold1 having observed that the maids and fellows below stairs often forget to shut the doors after them1 as they come in1 or go out into the back yards1 have contrived that a pulley and a rope1 with a large piece of lead at the end1 should be so fixt1 as to make the door shut of itself1 and require a strong hand to open it1 which is an immense toil to servants1 whose business may force them to go in and out fifty times in a morning3 but ingenuity can do much1 for prudent servants have found out an effectual remedy against this insupportable grievance1 by tying up the pulley in such a manner1 that the weight of lead shall have no effect2 however1 as to my own part1 ,i would rather chuse to keep the door always open1 by laying a heavy stone at the bottom of it4 8,the servants' candlesticks are generally broken1 for nothing can last for ever4 ,but you may find out many expedients2 you may conveniently stick your candle in a bottle1 or with a lump of butter against the wainscot1 in a powder-horn1 or in an old shoe1 or in a cleft stick1 or in the barrel of a pistol1 or upon its own grease on a table1 in a coffee-cup1 or a drinking-glass1 a horn-can1 a tea-pot1 a twisted napkin1 a mustard-pot1 an ink-horn1 a marrow-bone1 a piece of dough1 or you may cut a hole in the loaf1 and stick it there4 8,when you invite the neighbouring servants to junket with you at home in an evening1 teach them a peculiar way of tapping or scraping at the kitchen-window1 which you may hear1 but not your master or lady1 whom you must take care not to disturb or frighten at such unseasonable hours4 8,lay all faults upon a lap-dog1 or favourite cat1 a monkey1 parrot1 a child2 or on the servant who was last turned off3 by this rule you will excuse yourself1 do no hurt to any body else1 and save your master or lady from the trouble and vexation of chiding4 8,when you want proper instruments for any work you are about1 use all expedients you can invent1 rather than leave your work undone4 ,for instance1 if the poker be out of the way1 or broken1 stir the fire with the tongs2 if the tongs be not at hand1 use the muzzle of the bellows1 the wrong end of the fire-shovel1 the handle of the fire-brush1 the end of a mop1 or your master's cane4 ,if you want paper to singe a fowl1 tear the first book you see about the house4 ,wipe your shoes1 for want of a clout1 with the bottom of a curtain1 or a damask napkin4 ,strip off your livery lace for garters4 ,if the butler wants a jordan1 he may use the great silver cup4 8,there are several ways of putting out candles1 and you ought to be instructed in them all3 you may run the candle-end against the wainscot1 which puts the snuff out immediately3 you may lay it on the ground1 and tread the snuff out with your foot3 you may hold it upside down1 until it is choaked with its own grease2 or cram it into the socket of the candlestick3 you may whirl it round in your hand till it goes out3 you may spit on your finger and thumb1 and pinch the snuff till it goes out4 ,the cook may run the candle's nose into the meal-tub1 or the groom into a vessel of oats1 or a lock of hay1 or a heap of litter3 the house-maid may put her candle out by running it against a looking-glass1 which nothing cleans so well as candle-snuff3 but the quickest and best of all methods is1 to blow it out with your breath1 which leaves the candle clear1 and readier to be lighted4 8,there is nothing so pernicious in a family as a tell-tale1 against whom it must be the principal business of you all to unite3 whatever office he serves in1 take all opportunities to spoil the business he is about1 and to cross him in every thing4 ,for instance1 if the butler be a tell-tale1 break his glasses whenever he leaves the pantry door open2 or lock the cat or the mastiff in it1 who will do as well3 mislay a fork or a spoon1 so as he may never find it4 ,if it be the cook1 whenever she turns her back1 throw a lump of soot or a handful of salt in the pot1 or smoking coals into the dripping-pan1 or daub the roast meat with the back of the chimney1 or hide the key of the jack4 ,if a footman be suspected1 let the cook daub the back of his new livery2 or when he is going up with a dish of soup1 let her follow him softly with a ladle-full1 and dribble it all the way up stairs to the dining-room2 and then let the house-maid make such a noise1 that her lady may hear it4 ,the waiting-maid is very likely to be guilty of this fault1 in hopes to ingratiate herself3 in this case1 the laundress must be sure to tear her shifts in the washing1 and yet wash them but half2 and1 when she complains1 tell all the house that she sweats so much1 and her flesh is so nasty1 that she fouls a shift more in one hour1 than the kitchen-maid doth in a week40 ,,the ,,complete ,,servant4 -------- ,,the ,,housekeeper4 ,although it is obvious that a good education can be no impediment to domestic management1 but may be of material assistance in the furtherance of family comforts1 yet it is pleasing to reflect that many of the essential duties of life are within the reach of less exalted attainments2 and that the woman who has been reared in useful pursuits1 and whose chief aim is to perform the social obligations1 will seldom fail of acquitting herself with credit and satisfaction1 and especially if accompanied with that well-directed ductility of mind which bends its attention to the lesser objects of life1 and is frequently found to be essential in the management of a family4 ,a housekeeper possessed of such facilities1 as a ground-work for other qualifications1 must be a desirable acquisition in a family where the mistress is of rank and consideration1 and feels herself superior to the management of her own household affairs4 ,indeed1 the situation of a housekeeper1 in almost every family1 is of great importance4--,she superintends nearly the whole of the domestic establishment1--has generally the controul and direction of the servants1 particularly of the female servants--has the care of the household furniture and linen--of all the grocery--dried and other fruits1 spices1 condiments1 soap1 candles1 and stores of all kinds1 for culinary and other domestic uses4 ,she makes all the pickles1 preserves1 and sometimes the best pastry--,she generally distils and prepares all the compound and simple waters1 and spirits1 essential and other oils1 perfumery1 cosmetics1 and similar articles that are prepared at home1 for domestic purposes4 ,in short1 she is the locum tenens1 the ,lady ,bountiful1 and the active representative of the mistress of the family2 and is expected to do1 or to see done1 every thing that appertains to the good and orderly management of the household4 ,she ought to be a steady middle-aged woman1 of great experience in her profession1 and a tolerable knowledge of the world4--,in her conduct1 she should be moral1 exemplary1 and assiduous1 as the harmony1 comfort1 and economy of the family will greatly depend on her example2 and she must know1 that no occurrence can be too trifling for her attention1 that may lead to these results1 and whereby waste and unnecessary expense may be avoided4 ,when the entire management of the servants is deputed to her1 her situation becomes the more arduous and important4 ,she will invite and excite their integrity1 frugality1 and assiduity1 by her own liberal conduct towards them1 and will shew them1 that 8according to their pains will be their gains40 ,thus will she give encouragement to merit1 ensure to herself respectful attention1 inspire zeal1 and exact a grateful return from all whose dispositions are tractable2 she will also find such conduct tend much to her own comfort1 and greatly to promote the interest of her principals4 ,she will never discharge a good servant for a slight offence2 but will remember1 that 8to bear and to forbear is the great art of living40 ,she will endeavour to govern with suavity and mildness2 ever stimulating to good conduct1 by admonition or praise1 when deserved1 rather than seeking by threats or harsh measures to correct trifling faults or inadvertencies2--imposing no commands that are unreasonable1 nor reproving but with justice and temper4 ,if servants have hardships to undergo1 she will let them see1 that she feels for the necessity of urging them4 ,to cherish the desire of pleasing in them1 she will convince them1 that they may succeed in their endeavours to please her4 ,human nature is the same in all stations4 ,convince the servants that you have a considerate regard for their comforts1 and they will be found to be grateful1 and to reward your attention by their own assiduity3 besides1 nothing is so endearing as being courteous to our inferiors4 ,a most excellent maxim is1 8,be to their faults a little blind1 ,and to their virtues very kind40 ,by these1 and similar means1 bad servants may be converted into good ones1 and the whole household rendered comfortable and happy4 ,the prudent housekeeper will carefully avoid all approaches to familiarity2 as that destroys subordination1 and ultimately induces contempt2 and then1 8,her occupation's gone40 ,when servants are indisposed1 she will best consult the feelings of her superiors1 as well as her own1 by remitting their labours1 paying them attention1 giving them advice1 and the assistance of suitable food and comfort4 ,tenderness and assiduity1 in such cases1 have great effect2--and in the language of humanity1 is half a cure4 ,female servants who would pursue an honest course1 have numberless difficulties to contend with1 and should1 therefore1 be treated kindly4 ,the housekeeper in a great family1 has ample means of doing good2 and she will1 doubtless1 recollect that it is a part of her duty to protect and encourage virtue1 as the best preventive from vice4 ,it behoves every servant to maintain a good character1 nor ought it to be refused when due4--,servants have nothing to depend on but their good name1 which it would be the height of injustice wantonly to deprive them of4#e ,it ought to be made a point1 by all persons hiring servants1 most scrupulously to enquire into their characters1 from their last places4--,to refuse countenance to the bad1 and to encourage the good servant1 are indispensable duties which we owe to society4 ,in families where there is a house-steward1 the marketing will be done1 and the tradesmen's bills will be collected1 examined1 and discharged1 by him2 but in many families1 the business of marketing1 and of keeping the accounts1 devolves on the housekeeper4 ,it is1 therefore1 incumbent on her to be well informed of the prices and qualities of all articles of household consumption in general use2 and of the best times and seasons for procuring them1 in order that by comparing prices and qualities1 she may be able to substitute those that are most reasonable1 but equally to her purpose1 and best attainable1 for others that are more costly or more scarce4#f ,before the housekeeper goes to market1 she will look over the larder with the cook1 especially when company is expected1 and on a ,saturday1 and consider well what things are wanted1 not forgetting even the smaller articles1 that so there may be no necessity for sending out in a hurry1 or on a ,sunday1 for any thing4 ,the best and most economical way possible for marketing1 is to pay ready money for all that you can1 especially for miscellaneous articles1 and to deal for the rest with the most respectable tradesmen1 whose bills should be settled weekly1 or1 at any rate1 frequently1 to prevent mistakes2 without these precautions1 even those of much experience1 may chance to be cheated by unprincipled strangers1 with old poultry--stale fish--tough mutton--or cow beef4--,it should always be recollected1 that without good provisions the skill of the cook will avail nothing4 ,but1 by whomsoever the provisions may be bought1 it behoves the housekeeper to examine them as they come in1--to see that in weight and measure they agree with the tickets sent with them1--and to make the necessary arrangements1 in conjunction with the cook1 for their due appropriation4#g ,besides being a good market-woman1 the housekeeper ought to be ready at figures1 and to understand the nature of common accounts1 as it will generally be her business to keep the detailed accounts of the family1 to examine the tradesmen's bills by the checks1 to pay them1 and pay for all miscellaneous articles as they are brought in1 for which vouchers must be given1 to be produced when the account is settled2 and to avoid the possibility of mistake1 this should be done weekly1 or at short and stated periods2 for this purpose1 a book must be kept1 in which entry should immediately be made1 of all monies paid1 and in the evening1 the book should be cast up1 and compared with the cash in hand1 by which means1 any omission that might have taken place in the course of the day may easily be recollected and set right1 and the account will be ready for inspection when called for4 ,the elegant and tasteful arrangement of the table is a very essential object in every ,establishment2 and when that department devolves on the housekeeper1 will require her very serious consideration2 as much of the credit and respectability of the family will depend on her4--,economy1 taste1 and tact must necessarily be displayed1 and its execution involves much judgment1 great attention1 and unceasing assiduity4 ,in order to have a table well served1 and tastefully arranged1 the skill and ingenuity of the cook1 as well as the housekeeper1 will be required--of the cook to dress it according to the fashion1 and of the housekeeper1 afterwards1 to see that it be dished and served up according to the present costume4#h ,the etiquette of the table being arranged by the bill of fare1 previously made out1 and the dishes laid in order below stairs2 it is the province of the housekeeper1 when dinner is served up1 to see that the butler has placed them properly on the table above2 this requires a quick glance of the eye1 and a correct taste to measure distances1--and to see that the dishes accord with each other1 and thereby form a pleasing1 inviting1 and well-grouped picture4#i ,the housekeeper will employ the little leisure time she may have before the servants' dinner hour1 which in most families is generally early1 in preparing the best pastry1 or in doing any other things she can assist in1 preparatory to the family dinner2 at any rate1 she will look around and see that the household business is1 every where1 going on regularly1 and the culinary preparations getting forward4 ,she then takes her seat at the head of the table1 in the steward's1 or her own room1 with the principal female servants and the men not in livery4 ,in this situation she will have to carve1 and as she will occasionally be required to assist the cook in dissecting a dish to be sent up stairs1 it is indispensably necessary that she be proficient in the art of carving3 and besides1 to carve meat well1 is a great saving4#aj ,it would argue prudence and economy in her1 to see that the pieces of bread which are brought down stairs1 be eaten at this table1 or in the servants'-hall1 and it would be extravagance to suffer new bread to be eaten below stairs4 ,when the dinner is gone up1 her attention will be directed to the dessert1 which she prepares and lays out in her own room1 previous to the removal of the cloth above stairs2 when she makes her appearance with it1 and arranges it on the dining-room table4 ,the ,housekeeper now begins to find herself at leisure2 by this time too1 the maids will have done the principal part of their work above stairs1 and the cook1 kitchen-maid1 and scullion1 have washed up1 and cleared away every thing1 and cleaned up the kitchen4--,after tea1 the provident housekeeper will begin to think about to-morrow2 evening being the best time for preparing all things that are likely to be wanted soon4--,small quantities of spices should be pounded and ground1 and laid by in bottles1 well corked1 ready for use4--,much less spices are necessary1 in gravies1 c4 when thus prepared1 than when boiled whole4--,raisins may be stoned1 if wanted next day4--,currants may be washed1 picked1 and perfectly dried4 ,white sugars should be broken1 or pounded1 rolled with a bottle1 and sifted4 ,some of the oranges and lemons1 to be used for juice1 should be pared1 and the rind put by to dry2 and of some1 when squeezed1 and the pulp scraped out1 the rinds may be kept dry for grating4 ,the ,salary of the ,housekeeper is from twenty-five to fifty guineas per annum1 dependent on the extent of the family1 and the nature of the business she undertakes4 ,useful ,memorandums4 ,provisions that will keep1 should be laid in in quantities when cheapest1 to be ready when wanted4--,the best of all kinds are the most economical1 not only because they are best1 but also1 because they go furthest4 ,as sugar is an article of considerable expense1 it is to be understood that1 of the white sugars1 the most refined goes furthest and sweetens best4 ,chuse those that are close1 heavy1 and shining4--,the best sorts of the brown have a bright gravelly look4 ,the coarser sorts are strongest and fittest for wines1 sweetmeats1 c4 ,the only certain road to regularity1 is to do every thing in its proper time--keep every thing in its proper place--and apply every thing to its proper use4 ,the great ,dutch statesman1 ,de ,witt1 attributed the whole art of dispatching a multitude of business1 to the doing of one thing at a time4 ,the want of regularity gives to families the appearance of chance and confusion2 on the contrary1 order in a family is productive of much happiness4 ,accustom all the servants under your direction to rise early1 and let them breakfast at an early hour4 ,if orders be given betimes in the morning1 there will be more time to execute them1--servants will perform their work with more ease1--and less hands will be required4 ,if the economy of time were duly considered1 and a regular plan of daily employment laid down1 much business may be effected without hurry or fatigue4 ,as some preparation is necessary in all families for accidental visitors1 care should be taken to have things in readiness for lunch1 chocolate1 sandwiches1 c4 ,an inventory of furniture1 linen1 china1 plate1 c4 should be kept1 and the articles examined by it twice a year1 at least1 or oftener if the servants be changed1 and a correct list of the articles delivered into the care of the new servants should be kept4--,house-cloths1 knife-cloths1 c4 should be numbered1 and always be accounted for1 either whole or in part--which would be done if a note were inserted at the top of the list of the articles delivered out4 ,tin fenders1 and other things that are painted1 should be painted every year or two4--,tin vessels1 if suffered to become damp1 soon rust1 and are eaten into holes4 ,the best way to scald fruits or to boil vinegar is1 to put it in a stone jar on an iron hearth--or to put the jar in a saucepan of boiling water1 called a water bath4 ,,the ,,store-,,room ,,and ,,still-,,room4 ,these rooms are entirely under the management of the housekeeper4 ,the ,,store-,,room is appropriated as a depository for such imperishable articles of household consumption as are in continual request1 and may be laid up1 when purchased in quantities1--at times when cheapest1--most in season1 or best--to be ready at hand when wanted4 ,let every thing1 not only here1 but all over the house1 be kept in its proper place1 applied to its proper use1 and replaced when worn out or destroyed4 ,n4 ,b4 ,to save the trouble of referring to different places1 for the several methods of storing or preserving many articles which are proper to be kept1 we shall insert under this head every thing of this description that may occur to us4 ,,soap will be the better for keeping--indeed1 it should not be used when newly made4 ,the cakes should be cut with a wire or string1 into oblong squares1 and laid up1 on a dry shelf1 a little distance apart1 and across each other1 so as to admit the air betwixt them1 to harden it4--,this method will save one third4 ,note1--,if dried fast1 soap will crack and break when wetted4 ,,candles and ,,soap made in cold weather1 are best2 and when the price of these articles are likely to be high1 a reasonable stock of both should be laid in4--,candles1 if kept packed in a chest1 will be the better for keeping eight or ten months1 and may be kept well1 if necessary1 for two years4 ,,starch should be bought when flour is cheap1 and may be kept in a dry warm place1 if closely covered1 as long as may be necessary4 ,,loaf ,,sugars should be kept tied up in paper1 and hung up in a dry place4 ,brown sugars should be kept covered up1 and in a moderately dry place4 ,,sweetmeats1 ,,preserves1 c4 must be carefully kept from the air1 and in a very dry place4 ,,teas1 ,,coffee1 ,,chocolate1 ,,dried ,,fruits1 and generally1 all kinds of ,grocery and ,condiments require to be kept dry and free from air4 ,the various kinds of ,,seeds and ,,rice1 ,,pearl-,,barley1 ,,oatmeal1 c4 must be kept in a dry place1 and be covered close1 to preserve them from insects4 ,,bread is best kept in an earthern pan with a cover4 ,a loaf should not be cut till it is a day old4 ,the bread that is cut unnecessarily in the parlour1 should be eaten at the second table before more is cut4 ,writing and other papers1 that are constantly wanted1 should be bought by the ream or bundle1 and kept in a dry place4 ,,apples should be spread1 separately1 on clean dry straw1 on a dry upper floor1 and care must be taken to preserve them from frost4--,the ,americans throw a clean canvas cloth over them1 which will answer the purpose4 ,,pears should be hung up1 singly1 by the stalk in a dry place4 ,,grapes should be gathered before they are ripe1 and may also be preserved hung up in single bunches the same way2--or they may be kept in saw-dust1 in boxes with covers1 to exclude the air--,every bunch being laid apart4 ,,oranges and ,,lemons1 if bought when cheapest1 may be preserved a long time1 packed in fine1 dried sand1 with their stems upwards1 and kept from the influence of the air4 ,,fresh ,,meat1 ,,poultry1 ,,fish1 c4 should be kept in a cool1 airy place4 ,all ,,salted and ,,dried ,,meats1 hams1 tongues1 c4 should be tied up in strong paper1 and must be kept in a cold1 dry place1 7not in the kitchen7 else they will become musty and rancid4 ,,green ,,vegetables should be kept on a damp stone floor1 and excluded from the air by a damp cloth thrown over them4 ,,carrots1 ,,parsnips1 and ,,beet-,,roots1 must be kept in layers of dry sand for winter use4 ,neither these nor potatoes should be washed till wanted4 ,,potatoes must be carefully covered1 to protect them from frost1 in winter4 ,,onions should be tied in traces1 and hung up in a cold dry place4 ,if the root of each onion be seared1 it can never grow4 ,,parsley should be cut close to the root1 and dried in a warm room4 ,,truffles1 ,,morels1 c4 must be kept in bags in a dry place4 ,a bag should be kept to save all the waste rags2 this will not only be economical1 but will prevent litter4 ,for the management of ,,savoury and ,,sweet ,,herbs1 see ,vegetables1 p4 #hg4 ,,the ,,still-,,room ,,maid4 ,the business of this servant is to wait on and assist the housekeeper2 not only in the distillation of aromatic waters1 spirits1 and oils1--in the making of essences1 perfumery1 c4 but also1 in the making of pickles1 preserves1 pastry1 and confectionary2 in making coffee1 c4 to go up stairs2 in washing up the china2 in the management and arrangement of the ,,store-,,room2 and whatever else she may have to employ her in4 ,wages from eight to twelve guineas per annum4 ,,the ,,art ,,of ,,carving4 -------- ,the art of carving is an useful and elegant accomplishment2 and1 according to the fashion of the present day1 cannot be too well understood by the ,heads of ,families4 ,it may best be acquired by observation and practice2 and to ,young ,ladies who can attend to the example of their parents1 the following plain and familiar instructions may not be unacceptable4--,a previous knowledge of the conformation of the several parts1 and the peculiar nature of the article to be carved1 will1 with due attention1 render the business easy1 and it would be still more so1 if the loins1 breasts1 and necks of mutton1 lamb1 and veal1 were to be properly jointed and divided1 before they are sent home4 ,the master and mistress of the family1 who do ,the honours of the table1 when dinner is announced1 will see1 of course1 that the upper places are taken by the married ladies of the highest quality that are then present2 the dowagers or widows next1 and lastly1 the unmarried ladies2 all1 nearly according to their respective ages4 ,the gentlemen will be seated according to the same etiquette1 which is perfectly understood by the fashionable world4#aa ,,beef4--,the ,surloin4 ,this joint is brought to table with the skin side upwards--,cut off the outside1 in the direction of the ribs1 quite down to the bone1 and take off slice after slice of a moderate thickness1 in the same direction4--,or1 you may cut through the middle of the sirloin4 ,give a little of the soft fat with each slice1 which will be found covering the roll1 on the inside4 ,give also1 a little of the roll1 when preferred1 as it is short-grained and tender4 ,to get at this and the fat1 turn the joint up1 upon the chine-bone1 and cut it across the ribs4 ,the ,ribs are to be carved exactly in the same way4 ,the ,edge-bone or isch 7hip7 bone4 ,cut off a thick outside slice from the upper surface1 the whole length1 horizontally1 and follow the cut4 ,the delicious soft fat1 resembling marrow1 will be found at the back of the bone1 and the hard fat may be taken1 in thin1 horizontal slices1 from the edge of the joint4 ,the upper part of this joint is the richest and best4 ,the ,buttock is to be carved in the same way4 ,the ,breast-cut4--,cut off thin slices1 either parallel with the ribs1 or across4 ,the fat on the upper side is firm and gristly1 that on the under side soft1 and more delicate2 therefore offer that which is best liked4 ,,veal4--,the ,fillet4 ,this is the joint similar to a round of beef4 ,cut off a slice from the upper surface1 evenly1 as from a round or edge-bone of beef1 and this outside is often preferred4 ,the next slices should be cut thin and smoothly4 ,with every slice give a little fat1 and some of the stuffing1 which lies under the flap4 ,the ,breast4 ,separate the ribs from the brisket1 across1 where the bones are broken1 and again1 the gristly part of the breast-cut from the ribs1 in the same direction4 ,give some of the gristly part1 with a bone of the ribs or neck1 and a little of the sweetbread1 cut across the middle1 to each person4 ,the ,calf's-head4 ,every part of this joint is rich and delicious4 ,cut it lengthwise1 from the nose to the neck1 passing the knife through the flesh under the eye1 quite to the bone1 all the way4 ,the throat sweetbread lies in the thick part of the neck end1 and delicious short slices of it may be taken off from the lower side1 crosswise1 to be given with the former4 ,the eye is esteemed a great delicacy and may be taken out with the point of a knife1 and divided into two parts4 ,some fine lean will be found under the jaw-bone1 when taken off1 and the palate in the lower or under part of the head is deemed a dainty4 ,both sides of the head are to be carved alike4 ,a part of the tongue and brains1 which are usually served up in a separate dish1 with egg sauce1 must be given to each person4 ,,mutton4--,the ,shoulder4 ,this joint should be sent to table with the back upwards1 and with paper twisted round the shank4 ,when properly roasted1 it is very full of gravy1 and has many nice parts4 ,the first cut should be made in the thin1 hollow part1 and several slices may be taken thence4 ,when that is all cut away1 some fine slices may be taken from both sides of the ridge of the blade-bone1 cutting straight up the back from the thick end towards the shank4 ,the under side affords several nice cuts of fat and lean intermixed1 and is full of gravy4 ,some prefer the jelly part near the knuckle2--the lean on the under side of the blade-bone1 is the most tender4 ,the fat lies in the round prominent part or flap1 opposite the hollow part of the shoulder1 which is cut lengthwise and a thin bit of this should be given to each person4--,a shoulder of mutton over roasted is spoiled4 ,the ,leg4 ,when boiled1 it should be served up lying on its back2 but when roasted1 with the back upwards4 ,cut into the hollow part a little distant from the knuckle1 through the pope's-eye1 quite to the bone1 and take out thin deep slices towards the thickest part4 ,the back of the leg affords some nice slices at the thick end1 which must be cut out the long way of the joint4--,slices of fat may also be taken from the under side1 or back part of the leg1 in the same direction4 ,some prefer the knuckle part1 which1 though dry1 is full of jelly and very nutricious4 ,the cramp-bone forms a slight prominence at the back of the leg1 near the shank1 and may be cut out by passing the knife round it4 ,as this is a heavy joint1 some writing paper should be wrapped round the shank1 to enable the carver the better to turn it up1 with his left hand4 ,the ,haunch1 is to be carved in the same manner as venison4 ,the ,saddle1 is the two loins together4 ,cut out long thin slices on each side of the chine-bone1 from the tail to the end4 ,if any person like a part of the tail1 it may be readily divided1 the joints being about an inch apart4 ,rich gravy is found in the cut along the chine-bone1 where the incision has been made4 ,the ,loin may be carved the same way2 or it may be cut the other way1 in the direction of the bones4 ,,lamb4--,the ,fore-quarter4 ,separate the shoulder from the ribs or breast1 7by some called the crust or scoven17 taking care not to leave the bones bare4 ,then squeeze half a lemon or ,seville orange1 rub a slice of butter1 and sprinkle a little pepper and salt over the ribs1 and replace the shoulder for a few moments2 after which1 put the shoulder on another dish2 and proceed to divide the neck from the breast1 where the bones have been previously broken2 then separate the gristly part from the breast1 the whole length1 and give a little of the gristle with each bone of the breast or neck1 as may be chosen4 ,if any part of the breast is to be put by to be eaten cold1 let it be sprinkled while hot1 with chopped parsley4 ,all parts of young lamb are nice1 but the shoulder of a fore-quarter is the least approved4 ,it is to be carved as mutton4 ,the ,hind-quarter1 is usually divided into the leg and loin1 and is to be carved as mutton4 ,the close firm flesh about the knuckle is reckoned the best4 ,,pork4--,the ,leg1 whether roasted or boiled1 is sent to table with the back upwards1 like a leg of mutton roasted3 it is to be carved as mutton4 ,a ,,ham may be carved three several ways2 viz4 ,the first and most common way is to cut off the hock1 and then to take off thin slices1 in a circular manner1 round the bone1 towards the thick part and proceed as with venison4 ,this is the most economical way4 ,the second way is to cut a round hole in the top of the ham with a sharp pointed knife1 and to enlarge the circle by cutting out thin slices4 ,this is a good way1 as it keeps the meat moist1 and preserves the gravy4 ,the other way is1 to cut across1 near the middle of the ham1 quite down to the bone1 and then to take off thin slices each way4 ,,tongue4--,a tongue is to be cut across towards the thickest end2 slices taken from that part1 both ways1 are the most tender and juicy2 towards the tip of the tongue1 the meat is hardest and dryest4 ,for the fat and kernel1 cut off a slice from the lower side of the root4 ,,sucking ,,pig4--,the head and collar is usually cut off1 and the carcase slit down the back into two equal parts2 the head being also divided and laid at each end1 and the ears on each side4 ,but if the pig be sent up whole1 before any one be helped1 the shoulders and legs should be separated from the body1 and the ribs divided into two or more parts2 the shoulders may each be divided into two or more parts1 also2 and nice slices may be taken from the gammon and fleshy parts4 ,the ribs are very delicious1 but the collar and neck are most esteemed2 the chaps are also much approved by many4 ,,venison4--,the ,haunch4 ,first make a deep incision across1 down to the bone1 towards the knuckle end1 to let out the gravy2 then turn the broad end towards you1 and take off thinnish deep slices1 lengthwise1 from the cross cut to the end4 ,the fat1 which is the most delicious part1 lies1 as in a shoulder of mutton1 in the round prominent part1 which1 when the broad end is towards you1 will be on the left side4 ,give some of this1 and also some of the gravy1 with each slice4 ,,hare4--,the best and readiest way to cut up a hare1 is to put the point of the knife under the point of the shoulder1 and cut all the way down to the rump1 on both sides of the back at equal distances from the back-bone1 dividing the body into three parts2 the middle or back may then be cut across the spine1 into four or more pieces4 ,these are by far the most tender and delicate1 and the fullest of gravy4 ,the shoulders or wings must be taken off in a circular direction1 and the legs may be easily separated from the belly4 ,the shoulders and legs may each be divided4 ,the pieces of the back1 and the fleshy parts of the shoulders and legs1 should be given with a spoonful of the stuffing and gravy to those most respected4 ,this method can only be practised when the ,hare is young4 ,if it be old1 do not endeavour to divide it lengthwise1 but put the knife between the leg and back1 and give it a turn inwards1 at the joint1 which you must try to hit4--,a nice cut or two may then be taken from each side of the back-bone2--then divide the back into parts1 and take off the wings1 which are called the sportsman's pieces4 ,when all are helped1 cut off the head1 and separate the ears1 close to the roots1 which some may approve2 then with your knife divide the upper from the lower jaw1 and laying the upper one flat on your plate1 enter the point of your knife in the centre near the back of the skull1 and divide it in two4 ,the head and brains are liked by some4 ,,rabbit4--,a rabbit is to be carved as a hare in the latter way2 but it being smaller1 the body may be divided into fewer parts1 and the head1 the ears having been taken off1 may be given1 to any one who likes it4 ,,goose4--,a goose1 fowl1 turkey1 pheasant1 and partridge1 are to be cut up nearly alike4 ,first cut off the apron of the goose1 and pour into the body a glass of port wine1 and the gravy1 well mixed with a large teaspoonful of ready made mustard2 then turn the neck towards you1 and cut the whole breast into long slices quite down to the bone1 and take them off2 turn the goose upon one side1 and proceed to take off the leg1 by putting the fork through the small end of the bone1 and pressing it close to the body1 which will raise the leg from the body and shew the direction in which the knife may be passed1 in order to separate it2 this may then be done by turning it back1 but if it be an old bird1 it will require some strength4 ,to take off the wing1 pass the fork into the small end of the pinion1 and press it close to the body1 then enter the knife at the point of the wing1 and divide the joint 7which requires some practice to hit cleverly7 and separate it from the side4 ,next take off the merry-thought1 at the neck end1 across the body1 and where it joins the body1 on each side1 you will find the joint of the neck bones1 then put in the knife1 and pass it the longest part of the bone1 when you will lift it up and break it off from the breast bone1 to which it is attached4 ,all parts being thus separated from the carcase1 divide the breast from the back by cutting through the tender ribs on each side from one end to the other4 ,then lay the back upwards1 fix your fork under the rump1 and pressing the edge of your knife hard across the back1 lift up the rump1 and the body will divide into two parts4 ,the rump part may then be divided into three1 cutting it lengthwise through the bones on each side of the back1 and taking off the side-bones4 ,it is not always necessary to cut up the whole goose1 at once1 but as you proceed1 the breast may be distributed1 the fleshy parts of the wings1 when disjointed from the pinions1 and the thigh parts of the legs1 7the drum sticks being taken off71 may next be given1 remembering to draw out the sage and onions1 gravy1 c4 from the inside1 and give a spoonful on each plate4 ,the neck-bone and merry-thought are approved by some1 and others approve different parts of the carcase1 which are very savoury4 ,a ,,green ,,goose must be cut up the same way2 and the best parts are the breast1 and the gristle at the lower end of it4 ,,fowl4--,fowls1 whether roasted or boiled1 are to be cut up alike4 ,the best way is to take the bird on your plate1 and sticking your fork into the breast1 upright1 cut of slices1 down the breast on each side1 as long as you can2 then proceed to take off the legs1 by passing the knife between the legs and the body from the upper part of the thigh towards the rump4 ,next take off the wings by entering your knife at the point of the shoulder1 and with your fork lift up the pinion and drawing the wing towards you1 by which means it will separate very nicely without cutting4 ,after this1 take off the merry-thought1 the neck-bones1 and all the remaining parts1 as described in the goose4 ,the prime parts of a fowl are the wings1 breast1 and merry-thought3 the legs are coarse dry1 and of a darker colour1 except those of a chick1 which are full of gravy and most esteemed4 ,the drum-sticks should be cut off from the legs of the fowl at the joint1 when given4 ,,turkey4--,a turkey is to be dissected as a fowl or goose1 but it has no merry-thought4 ,the white meats of a ,turkey are best4 ,the gizzard is sometimes scored in different directions1 and when salted and peppered1 it is sent down to be broiled2 is divided into several parts1 and sent round to the company as a bonne bouche4 ,,pheasant4--,this bird is to be carved the same way as a fowl1 first cutting off the head4 ,the best parts of the pheasant are the breast1 wings1 and merry-thought2 but the leg has a higher flavour4 ,the head is sometimes preferred1 because of the brains4 ,,partridge4--,partridges are to be carved as fowls4--,the prime parts1 as of nearly all birds1 are the white meats2 viz4 the wings 7the tip of which is reckoned the most delicious morsel17 the breast1 and merry-thought4 ,,pigeons4--,pigeons are generally divided into two parts1 to do which there are several ways2 the most fashionable of which is1 to cut from the top of the leg on each side1 quite through and across the body to the breast bone4 ,,fish1--in general1 requires but little carving4 ,a ,cod's head4 ,the thick fleshy part on the back and shoulders1 close to the head1 is most esteemed1 but many parts of the jowl are very delicious1 particularly those about the jaw-bones1 which consist of a fine jelly4 ,the tongue1 palate1 and firm parts about the back-bone on the shoulders are also considered as dainties4 ,take off a large piece across the shoulders1 close to the head1 and quite through to the back-bone1 this will lay bare the sound1 which is under the back-bone1 some of which should be taken out with a spoon1 and given with every slice4 ,care must be taken to preserve the beautifully fine flakes of this fish entire4 ,,salmon and all other fish that have a short grain1 should be cut with the slices the long way of the fish1 and not across4 ,the belly part is the richest and most esteemed of salmon1 but the head1 and particularly the jowl1 afford many rich and delicate bits1 which are much prized4 ,,directions ,,for ,,marketing4#ab ,we presume that the following will be found to be the best instructions on this important subject that have ever yet appeared in print4 -------- ,,butchers' ,,meat4 ,general observations respecting it4 ,the best of every kind of provision is cheapest1 affords most nourishment1 and goes farthest4 ,as this is the most nourishing of all animal food1 and constitutes a considerable portion of our constant aliment1 a knowledge1 not only of the nature and properties of the several kinds of animals destined for our use1 but also of the manner in which they have been bred and fed1 would be very essential if to be obtained1 as it would enable us to judge of their wholesomeness1 and their fitness for our healthful support and nourishment4 ,the flesh of cattle1 of all kinds1 fatted in confined and filthy places1 on oil-cakes1 or rank and half-decayed vegetables1 should be rejected1 as unfit for use4 ,on the contrary1 those animals which have been bred and pastured in open situations1 on high lands1 extensive downs1 dry commons1 heaths1 and large enclosures1 where the air is pure1 and particularly where the grass is short and sweet1 and where they require much exercise to obtain their sustenance1 have their juices pure1 their flavour excellent1 and the texture of their flesh delicate1 nutritive1 and wholesome4 ,hence the superiority of the ,welch and ,south ,down mutton1 the ,scotch and ,welch beef1 c4 ,this fact is clearly evinced in the superior qualities that venison1 and the flesh of all wild animals possess over that of tame ones4 ,buttocks of beef1 fillets of veal1 and legs of mutton and lamb1 as they have most solid meat and least bone1 in proportion1 are best for large families4 ,the most economical way for marketing1 is to buy what roasting and boiling pieces you want in one lot4 ,butchers will sell quantities1 thus assorted1 much cheaper than they will sell single joints2 and prime roasting joints1 when bought alone1 are always charged extravagantly4 ,beef and mutton1 of a proper age1 is more easy of digestion1 and more nutritious1 than veal and lamb4 ,the same remark holds with respect to pork2 for though young pigs are fat and luscious1 yet they are not so nutritive as those of more mature age4 ,the heart and other viscera of animals are nutritious1 but hard to digest4 ,pork is a strong meat1 but that which is fed at dairies1 is mildest and best4 ,fat meat is not so easy of digestion as the flesh of well fed animals1 though not so fat4 ,the flesh of old animals is dry and hard of digestion1 and affords but little nourishment4 ,,beef4 ,instructions for choosing it4 ,an ox is in its prime1 for food1 at five or six years old4 ,,beef is never out of season1 but it is in the greatest perfection in ,november1 ,december1 and ,january4 ,the lean of the finest ox-beef1 if of a proper age1 has a fine smooth grain1 it is of a bright or carnation red1 feels tender1 and appears to be marled or intermixed with fat4 ,the fat parts are firm1 of a cream colour1 and rather white than yellow4 ,this latter distinction is of importance1 because1 if the beef be old1 the fat will be yellow and skinny2 and if the ox has been unnaturally fed1 or in a confined place1 and particularly if it has been fed with oil-cake1 it will be very yellow1 soft1 flabby1 and greasy4 ,on the other hand1 if the beef be too young1 the fat will be white1 almost like mutton fat1 and the lean will be of a pale colour4 ,the grain of cow-beef is closer than that of the ox1 and the lean is of a darker red4 ,heifer-beef has all the appearances and qualities of good ox-beef1 except that the grain of the lean is of a finer texture4 ,bull-beef is coarser and redder than any other1 the fat hard and skinny1 and it has a strong1 rank smell4 ,the ,,joints ,,of ,,beef1 according to the ,london method of cutting4 ,illustration3 ,the ,hind ,quarter4 #a ,sirloin #b ,rump #c ,edge-bone #d ,buttock #e ,mouse-buttock #f ,veiny-piece #g ,thick-flank #h ,thin-flank #i ,leg #aj ,fore-ribs ,the ,fore ,quarter4 #aa ,middle-ribs #ab ,chuck-ribs #ac ,leg-of-mutton-piece #ad ,brisket or ,breast-cut #ae ,clod #af ,neck or sticking-piece #ag ,shin #ah ,cheek ,a ,baron of beef is the two sirloins cut together4 ,the best joints are the sirloin1 rump1 edge-bone1 buttock1 and the five or six fore-ribs2 and the thin-flank1 the sticking-piece1 the leg1 shin1 and cheek1 are the worst4 ,,veal4 ,instructions for choosing it4 ,veal is best and cheapest from ,march to ,july4 ,veal ought to be fine in the grain1 firm1 white1 and fat4 ,the leg bone should be small4 ,if fresh1 the eyes will be full and bright1 the flesh not clammy but dry1 and the large vein of the shoulder of a bright red4 ,the kidney taints soonest1 and if that be sweet1 and neither soft nor slimy1 the whole calf is fresh4 ,on the contrary1 if any part of the flesh be green or yellow1 or feels flabby1 it is stale4 ,the fillet of a cow-calf is preferable on account of the udder1 but the meat of the bull-calf is generally firmest1 whitest1 and best1 when dressed4 ,the finest calves have the smallest kidneys4 ,,the ,,joints ,,of ,,veal4 ,illustration3 ,hind-,quarter4 #a ,loin1 best end #b ,loin1 chump-end #c ,fillet #d ,hind-knuckle ,fore-,quarter4 #e ,fore-knuckle #f ,neck1 best end #g ,neck1 scrag end #h ,blade-bone #i ,breast1 best end #aj ,breast1 brisket end ,a shoulder is the fore-knuckle and blade-bone together2 and a leg is the fillet and hind-knuckle together4 ,the best end of the loin1 the fillet1 and the best end of the breast1 are the choicest pieces3 the knuckle1 and scrag end of the neck1 are the worst4 ,,mutton4 ,instructions for choosing it4 ,,mutton is best from ,christmas to ,midsummer4 ,when1 if in its prime1 7that is about four years of age17 it will feel tender when pinched with the finger and thumb1 but if older1 it will feel harder and fibrous4 ,the grain of the lean should be a fine deep red1 the colour bright1 and the fat firm and white4 ,wether mutton is the best flavoured1 and may be known by a prominent lump of fat at the edge of the broadest part4 ,ewe mutton is paler than wether mutton1 is of a finer texture and of less value2 ram mutton is strong flavoured1 high coloured1 and its fat is spungy4 ,the mutton of the small ,welch sheep1 which are driven up1 and fatted on ,banstead ,heath1 and the mutton bred and fed on the ,south ,downs1 in ,sussex1 are the most esteemed in ,london4 ,at ,bath1 the short-shanked ,dorsetshire1 and the ,lansdown mutton are most in request2 in ,yorkshire and the northern counties1 the ,moor mutton2 and in ,norfolk and ,suffolk the long-shanked is most approved2 but the sheep bred in the ,fens and deep lands of ,lincolnshire1 and that neighbourhood1 are large1 coarse-grained1 and ill-flavoured4--,mutton tastes strong of the coat in ,may and ,june1 or just before shearing4 ,,the ,,joints ,,of ,,mutton4 ,illustration3 #a ,leg #b ,loin1 best end #c ,ditto1 chump end #d ,neck1 best end #e ,neck1 scrag-end #f ,shoulder #g ,breast ,a ,chine is the two loins together2 and a ,saddle is the two necks together4 ,,lamb4 ,instructions for choosing it4 ,lamb1 like veal1 is fresh when the eyes are full and bright1 and the vein in the neck is of a fine blue colour2 but if it be green or yellow1 or if there be a faint smell about the kidney1 it is stale4 ,the earliest house-lamb1 in ,london1 is from the ,dorsetshire ewes1 which are sold in great numbers at ,weyhill-,fair1 on the #ajth of ,october1 whence they are driven towards ,london1 quite forward1 frequently dropping their lambs on the road4 ,this comes in at or before ,christmas1 and is generally cut into quarters4 ,grass-lamb comes into season about ,easter1 and when large and plentiful is cut up in joints1 like mutton4 ,,pork4 ,directions for choosing it4 ,the rind of all pork should be thin1 and if young and properly fed1 the lean will break when pinched1 and will be smooth and of a delicate white2 the fat will be white and fine1 and the joints will look blue2 but if the rind be tough and loose1 or thick and hard1 and the joints look red1 it is old4 ,if the flesh be clammy it is stale4 ,the knuckle part taints first4 ,when measles are seen in the fat1 the meat is unwholesome1 and should not be eaten4 ,a pig is in its prime at two years old4 ,,the ,,joints ,,of ,,pork4 ,illustration3 #a ,spare-rib #b ,hand #c ,belly or spring #d ,fore-loin #e ,hind-loin #f ,leg ,,bacon4 ,the rind of good bacon is always thin1 the fat firm and white1 or rather inclined to a pink tinge1 and the lean is of a bright red1 tender and adhering close to the bone4 ,if there be any appearance of yellow1 it is rusty4 ,the ,wiltshire and ,hampshire bacon is best1 but the ,yorkshire is much esteemed4 ,irish bacon is1 in general1 bad2 but this article is now so re-manufactured in ,london1 as to resemble1 in appearance1 the most beautiful ,wiltshire bacon4 ,,hams4--,the ,westphalia or bear's hams1 are the best2 but the ,westmorland1 ,wiltshire1 and ,yorkshire are the most desirable1 of the ,english curing4 ,choose these latter short in the shank2 and to know whether they are good1 thrust a picked-pointed knife under the bone1 and if it comes out clean and sweet1 the ham is good1 otherwise it is not4 ,,game4 ,,venison is chosen by its fat1 which should be thick1 clear1 and bright4 ,a knife stuck in under the shoulder or shank will shew whether it be sweet4 ,if venison looks green1 or approaching to black1 it is stale4 ,the ,joints of ,venison are only four2 viz4 ,the haunch1 neck1 breast1 and shoulder4 ,,hares4--,the claws of a young hare are smooth and sharp1 the ears are tender and will easily tear1 and the cleft of the lip is narrow2 but the claws of an old hare are blunt and rugged1 the ears dry and tough1 and the cleft of the lip is wide1 and the haunch is thick4--,if fresh the body will be stiff4 ,a hare is best when kept ten days or a fortnight1 which1 in favourable weather1 may be done2 but it should always be dressed as soon as it begins to bleed at the nose4 ,,leverets may be distinguished from hares1 by their having a knob or small bone on the fore leg1 near the foot1 which hares have not4 ,leverets will not keep1 therefore should be dressed as soon as possible4 ,,rabbits4--,the age of ,rabbits1 whether wild or tame1 may be known by nearly the same rules as that of ,hares3 observe also1 that if old1 their hairs are intermixed with the wool1 their claws will be limber1 and their flesh1 instead of being white1 will have a blue cast1 and be slimy4 ,,poultry4 7,,poultry is in the greatest perfection when most plentiful4 ,it is generally dearest from ,february to ,midsummer1 and cheapest in ,september47 ,,geese4--,the bill and feet of a young ,goose will be yellow1 the breast fat and plump1 and the fat white and soft2 but if old1 the bill and feet will be red1 and the fat yellow and skinny4 ,if fresh1 the feet will be limber1 but if stale1 stiff and dry4 ,green-,geese are in season in ,april1 ,may1 and ,june4 ,they should be scalded4 ,stubble-,geese come into season in ,september4 ,,turkeys4--,choose cock birds4 ,the very best have black legs1 but the white legged birds are nearly as fine4 ,if young their legs will be smooth1 and the spurs of the cock will be very short and tender2 but if old1 the legs will be rough1 and the spurs long and hard1 unless filed or cut off4 ,but the best criterion1 by which to judge of both ,turkeys and ,fowls with certainty is1 that the toes and bills1 if they be young1 will be soft and pliable1 but will feel hard and stiff1 if old4 ,a ,turkey should be kept without meat thirty-six hours before it is killed1 and should be hung up in its feathers a week before it is dressed4 ,,fowls4--,young ,pullets are in their prime before they begin to lay2 but ,hen ,fowls are best when full of eggs1 at which time the vent is soft4 ,the comb1 skin1 and legs of old ,hens are rough4 ,a good ,capon has a large rump1 and much fat at the shoulders1 and its comb is pale4 ,to know whether any kind of ,fowl in its feathers is fit to dress1 pull the feathers off the vent very gently1 and if they come off easily1 it ought to be dressed immediately4 ,,ducks and ,,ducklings4--,these may be chosen by the same rules as ,turkeys and ,fowls2 but the bills and feet of wild ,ducks are smaller and redder than those of tame ones2 their plumage too is different4 ,young wild ,ducks will not keep4 ,all young ,ducks should be scalded1 as that sweetens them1 and improves their flavour4 ,norfolk is famous for ,turkeys1 ,geese1 and ,ducks2 ,surrey and ,sussex for ,fowls and ,ducklings4 ,the ,dorking ,fowls are in high estimation in ,london4 ,,pigeons4--,these birds should be both young and fresh1 and when they are so1 they are fat and full at the vent2 their legs are limber and of a dusky white3 young ,pigeons have also a yellow down round their necks and heads4 ,if old1 their legs and feet are large1 harsh1 and red1 and the vent discoloured and flabby4 ,tame ,pigeons are best1 as wood ,pigeons are harder and darker coloured4 ,,wild ,,fowl4 ,to judge whether these are young and fresh1 observe the rules given above for tame ,fowls2 recollect also that these birds should be fat1 and when they are so1 they will be hard at the vent2 if stale1 the skin will peel off when rubbed with the finger4 ,,pheasants4--,cock ,pheasants are best4 ,hens are excellent when full of eggs4 ,,woodcocks4--,these are fine1 high-flavoured birds1 and when in the best condition1 they feel thick and firm1 and have a vein of fat down the sides of the breast4 ,when stale they run at the nostrils4 ,land ,rails and ,snipes are chosen by these rules4 ,,partridges4--,the yellow legs of young partridges become blue when old1 and their bills changed from yellow to a dark hue4 ,,quails4--,these come chiefly from ,france and ,germany1 but the finest and best that are sold in ,london1 come from ,cambridgeshire1 and are fed by the poulterers with herbs1 seed1 or boiled bread and milk4 ,they are so extremely delicate1 in feeding1 that two of them will not eat out of the same trough4 ,,teal is of a beautiful plumage1 and very delicate to eat4 ,their bills and feet are black1 and are shaped like those of a ,duck4 ,,ruffs and ,,rees are chiefly found in ,lincolnshire and ,cambridgeshire2 and in ,april or ,may1 when most in season1 they are a perfect lump of fat4 ,if poor1 when caught1 they should be fattened with white bread and milk boiled1 given them in separate troughs4 ,,moor ,,game1 and even ,,grouse1 may be kept good a long time4 ,old birds of all kinds will keep longest1 and will be the better for keeping2 but young birds should be dressed soon4 ,,small ,,birds1 of every description1 should be dressed immediately4 ,,fish4 ,general ,rules for choosing it4 7,the price of fish depends on the supply2 and it will often be found1 that one kind of fish1 equally as good and seasonable as another1 may be bought for much less money2 therefore1 never buy at an extravagant price47 ,when fish is fresh1 it is firm1 bright1 and stiff2 the gills are of a lively red1 hard to open1 and smell sweet2 and the eyes are full and clear4 ,if stale1 the whole fish1 and particularly the gills and fins1 will always be flabby and limber1 the gills will be pale1 and the eyes sunk and dull4 ,by these rules alone1 good fish may be distinguished from bad2 but besides these1 some kinds of fish have other distinguishing peculiarities1 which are as follow2 viz4 ,,sturgeon4--,the grain of the flesh of a fine ,sturgeon is smooth and very white1 interspersed with blue veins4 ,the skin is soft and tender1 and its smell is very pleasant4 ,when the veins and gristles are brown or yellow1 instead of blue1 or the skin is hard and dry1 the fish is not good4 ,,caviare4--,this is the roe of the female ,sturgeon4 ,it should be taken out and beaten flat1 then sprinkled with salt and dried1 first in the sun and air1 and afterwards in an oven1 till it becomes very dry and of a reddish brown colour4 ,thus prepared1 it is a fine relish2 it is to be eaten with oil and vinegar4 ,,turbot1 when good1 is thick1 firm1 and plump2 and the nose1 and fins all round the belly1 tinged with a pink colour2 but if it has lost this beautiful tinge1 or if the belly be changed from a yellowish white to a blueish cast1 the fish is either stale or poor1 or both4 ,,soles are to be chosen by these rules1 particularly as to the pink tinge round their bellies and under their noses4 ,,cod ,,fish should be thick at the neck1 having the gills red1 the flesh very white1 firm1 hard1 and dear1 and the eyes bright4 ,,haddock are to be chosen by these rules4 ,the shortest fish are the best4 ,,salmon should be chosen for its small head and thick neck2 its scales should be bright1 and its gills and flesh of a fine red colour4 ,the ,thames and ,severn ,salmon are mostly esteemed4 ,,skate1 ,,maids1 and ,,thornbacks are all of one species2 they ought to be white and thick4 ,the two latter should be kept a day1 or perhaps two1 to make them tender1 and ,skate may be kept longer4 ,the maiden ,skate and the young male1 or ,thornback1 are the best2 but large1 old ,skate1 is generally coarse and rank4 ,,flounders1 ,,plaice1 c4 should be stiff and firm1 with bright1 full eyes4 ,if flabby1 these and all other kinds of fish are certainly stale4 ,the ,thames ,flounders are reckoned best1 in ,london1 because they may be had alive1 or nearly so1 and they are always best when dressed as soon as caught4 ,,herrings1 ,,pilchards1 ,,whitings1 ,,sprats1 c4--,these may be classed together4 ,the largest are the best4 ,their gills should be of a fine red1 their fins stiff1 their eyes bright1 and their flesh1 when best1 is bright and firm4 ,as the ,herrings emigrate1 in immense shoals1 from the northern regions1 they are in the greatest perfection on their first arrival on the coasts of ,scotland1 the ,north of ,ireland1 and the ,isle of ,man4 ,on the coast of the ,german ,ocean also1 even so far south as ,yarmouth1 they are taken in great quantities1 remarkably fat and fine1 and full of spawn2 but before they reach the southern coast of ,england1 they become poor and thin1 and are then known by the denomination of ,shotten-,herrings4 ,,mackerel look beautifully bright when first caught4 ,these and ,,whitings should be dressed as soon as possible4 ,,fresh ,,water ,,fish4 ,,pike and ,,jack are taken in rivers2 they are very dry eating1 and require much seasoning and sauce4 ,,carp1 ,,tench1 and ,,perch1 are best eaten as soon as caught2 the latter is not so much esteemed as the two former4 ,,smelts1 when fresh1 have a fine bright appearance1 firm flesh1 and a fragrant smell1 like a cucumber4 ,,gudgeons1 ,,roach1 and ,,dace1 and most other river fish1 must be chosen by the rules already given4 ,,butter1 ,,cheese1 and ,,eggs4 ,,butter should be chosen by the taste and smell4--,the best fresh butter is the ,epping1 and next the ,cambridge2 sometimes the potted weekly ,dorset is very good4 ,of tub butter1 the ,welch is best1 the ,dutch next1 and the ,irish worst4 ,in examining tub-butter1 and particularly the ,irish1 look at and smell to the outside next the cask1 which is often white in appearance like tallow1 and quite rank in smell4 ,,cheese4 ,of the common kinds1 ,cheshire1 ,north ,wiltshire and double ,gloucester1 are the best4 ,cheese of the first making1 in ,may1 is usually brought to ,market in ,august4 ,factors have a pernicious practice of sticking brass pins into cheese1 which gives it the appearance of blue mould and old age4 ,that cheese which has a smooth1 moist coat1 is generally good4 ,spanish arnatto is often used to give the rind a beautiful red colour4 ,,eggs4--,if fresh1 will feel warm when the tongue is applied to the biggest end2 but if stale1 it will be cold4 ,an egg1 when quite fresh1 will sink at once when put into cold water2 but if rotten1 it will swim4 ,,vegetables4 ,n4,b4 ,,vegetables are ,,cheapest soon after they come into full season4 ---------------------------------------- --------------- ,names4 ,when best4 ---------------------------------------- --------------- ,artichokes ,july to ,october4 ,asparagus ,may to ,july4 ,beans1 ,windsor1 c4 ,midsummer to ,september4 ---------- ,french ,midsumr4 onwd4 ---------- ,scarlet ,july to ,october4 ,beet-root ,all the year4 ,borcole1 or ,scotch ,kale ,november and all the ,winter4 ,brocoli ,october and ditto4 ,cabbage ,may all ,summer4 -------------- red ,july to ,september4 -------------- ,plants ,all the year4 ,carrots ,may till ,winter4 ,cauliflowers ,june to ,august4 ,celery ,june till ,march4 ,corn ,sallad ,may to ,july4 ,cucumbers ,june to ,september4 ,endive ,june all ,winter4 ,leeks ,sept4 all ,winter4 ,lettuces ,april all ,summer4 ,onions ,june to ,november4 ,parsley ,all the year4 ,parsnips ,aug4 all ,winter4 ,peas 7green7 ,june to ,september4 ,potatoes ,may all the year4 ,radishes ,march to ,july4 ,small ,salad ,all the year4 ,salsafy and ,scarzonera ,july and ,august4 ,sea ,kale ,april and ,may4 ,spinach 7sprg47 ,march to ,july4 ,do4 7,winter7 ,winter and ,spring4 ,turnips ,may to ,september4 ,turnip ,tops4 ,february to ,may4 ---------------------------------------- --------------- ,all ,,vegetables are best if dressed as soon as gathered2 and are in their greatest perfection just before they begin to flower4 ,,most ,,articles ,,for ,,pickling will be in their prime in ,july and ,august2 but walnuts not later than the middle of ,july2 and mushrooms and white cabbage in ,september and ,october4 ,,herbs1 of all kinds1 should be gathered in a dry day2 and when the roots are cut off1 and the herbs are perfectly well cleaned from dust1 c4 they should be divided into small bunches and dried very quick by the heat of a stove1 or in a ,dutch oven before a common fire1 rather than by the heat of the sun1 taking care that they be not burnt4 ,when dry put them into bags1 and hang them up in a dry place2 or pound them and sift them through a hair sieve1 and keep the powder in bottles closely stopped4 ,,sweet ,,and ,,savory ,,herbs are best in season from ,may to ,august1 according to their kinds4 ,the flavour and fragrance of fresh herbs are much finer than of those that are dried4 ,,pastry1 c4 -------- ,here follow a great variety of the most useful and approved ,,receipts ,,in ,,domestic ,,economy1 which are chiefly appropriate to the ,housekeeper's department2 consisting of directions for making ,,pastry1 ,,confectionary1 ,,preserves1 ,,pickles1 ,,perfumery1 ,,cosmetics1 ,,british ,,wines1 various articles of ,,distillation1 ,,family ,,medicine1 and many ,,miscellaneous ,,receipts of general utility4 ,,observations ,,on ,,pastry4 ,an adept in making pastry1 never leaves any part of it adhering to the board used in making it4 ,it is best when rolled on marble or slate4 ,in hot weather the butter should be put in cold water to make it firm2 and if the pastry be made early in the morning1 and preserved from the air till baked1 it will be the better4 ,salt butter1 if good and well washed1 makes a fine flaky crust4 ,preserved fruit for pastry need not be baked2 but the crust should be baked in a tin shape1 or on a tin and cut out according to taste4 ,,on ,,making ,,cakes4 ,currants should be nicely washed1 dried in a cloth1 and then set before the fire4 ,if not quite dry they will make the cake heavy4 ,the cake will be the lighter if a dust of flour be thrown on the currants and then shaken4 ,eggs should be beaten very long1 the whites and the yolks apart1 after which1 they must be strained4--,sugar should be rubbed to a powder1 on a clean board1 and sifted through a fine hair or lawn sieve4 ,lemon-peel should be pared quite thin1 and beaten1 with a little sugar1 in a marble mortar1 to a paste2 and then mixed with a little wine or cream1 so as to mix easily with the other ingredients4 ,after all the articles are put together in the pan1 they should be thoroughly beaten for a long while1 as the lightness of the cake greatly depends on their being well incorporated4 ,yeast1 in either black or white plum cakes1 makes them require less butter and eggs1 and yet be equally light and rich4 ,the dough when made should be set to rise by the fire4 ,if the oven be not quick the batter will not rise1 and the cake will be heavy3 if you think it too quick1 put some paper over the cake to prevent its being burnt4 #a4 ,a ,,rich ,,plum ,,cake4 ,take one pound of fresh butter1 one pound of sugar1 one pound and a half of flour1 two pounds of currants1 a glass of brandy1 one pound of sweatments1 two ounces of sweet almonds1 ten eggs1 a quarter of an ounce of allspice1 and a quarter of an ounce of cinnamon4 ,melt the butter to a cream1 and put in the sugar4 ,stir it till quite light1 adding the allspice1 and pounded cinnamon2 in a quarter of an hour take the yolks of the eggs1 and work them in1 two or three at a time2 and the whites of the same must by this time be beaten into a strong snow quite ready to work in2 as the paste must not stand to chill the butter1 or it will be heavy1 work in the whites gradually2 then add the orange-peel1 lemon1 and citron1 cut in fine stripes1 and the currants1 which must be mixed in well1 with the sweet almonds4 ,then add the sifted flour and glass of brandy4 ,bake this cake in a tin hoop in a hot oven for three hours1 and put twelve sheets of paper under it to keep it from burning4 #b4 ,a ,,good ,,plain ,,cake4 ,the following is a receipt for making a good plain cake1 to be given to children1 at breakfast1 instead of buttered bread4 ,take as much dough as will make a quartern-loaf 7either made at home1 or procured at the baker's71 work into this a quarter of a pound of butter1 a quarter of a pound of moist sugar1 and a handful of caraway seeds4 ,when well worked together1 pull into pieces the size of a golden pippin1 and work it together again4 ,this must be done three times or it will be in lumps1 and heavy when baked4 #c4 ,,iceing ,,for ,,cakes4 ,put one pound of fine-sifted1 treble refined sugar into a basin1 and the whites of three new-laid eggs2 beat the sugar and eggs up well with a silver spoon until it becomes very white and thick2 dust the cake over with flour1 and then brush it off1 by way of taking the grease from the outside1 which prevents the iceing from running2 put it on smooth with a palette knife1 and garnish according to fancy3 any ornaments should be put on immediately2 for if the iceing gets dry1 it will not stick on4 ,set it in a cool oven to harden4 #d4 ,a ,,rich ,,seed ,,cake4 ,take a pound and a quarter of flour well dried1 a pound of butter1 a pound of loaf sugar1 beat and sifted1 eight eggs and two ounces of caraway seeds1 one grated nutmeg1 and its weight in cinnamon4 ,beat the butter into a cream1 put in the sugar1 beat the whites of the eggs and the yolks separately1 then mix them with the butter and sugar4 ,beat in the flour1 spices1 and seed1 a little before sending it away4 ,bake it two hours in a quick oven4 #e4 ,a ,,plain ,,pound ,,cake4 ,beat one pound of butter in an earthen pan until it is like a fine thick cream1 then beat in nine whole eggs till quite light4 ,put in a glass of brandy1 a little lemon peel1 shred fine1 then work in a pound and a quarter of flour2 put it into the hoop or pan and bake it for an hour4 ,a pound plum cake is made the same with putting one pound and a half of clean washed currants and half a pound of candied lemon peel4 #f4 ,,ratafia ,,cakes4 ,beat half a pound each of sweet and bitter almonds in fine orange1 rose1 or ratafia water1 mix half a pound of fine pounded and sifted sugar with the same1 add the whites of four eggs well beaten to it1 set it over a moderate fire in a preserving-pan4 ,stir it one way until it is pretty hot1 and when a little cool form it into small rolls1 and cut into thin cakes4 ,shake some flour lightly on them1 give each a light tap1 and put them on sugar papers1 sift a little sugar on them1 and put them into a thorough slack oven4 #g4 ,,wiggs4 ,put half a pint of warm milk to three quarters of a pound of fine flour3 mix in it two or three spoonsful of light yeast4 ,cover it up1 and set it before the fire an hour1 in order to make it rise4 ,work into it four ounces each of sugar and butter1 make it into cakes1 or wiggs1 with as little flour as possible1 and a few caraway seeds1 and bake them quick4 #h4 ,,bath ,,cakes4 ,mix well together1 half a pound of butter1 one pound of flour1 five eggs1 and a cupful of yeast4 ,set the whole before the fire to rise1 which effected1 add a quarter of a pound of fine powered sugar1 an ounce of caraways well mixed in1 and roll the paste out into little cakes4 ,bake them on tins4 #i4 ,,shrewsbury ,,cakes4 ,mix half a pound of butter well beat like cream1 and the same weight of flour1 one egg1 six ounces of beaten and sifted loaf sugar1 and half an ounce of caraway seeds4 ,form these into a paste1 roll them thin1 and lay them in sheets of tin2 then bake them in a slow oven4 #aj4 ,,portugal ,,cakes4 ,mix into a pound of fine flour1 a pound of loaf sugar1 beat and sifted1 and rub it into a pound of butter1 till it is thick1 like grated white bread2 then put to it two spoonsful of rose-water1 two of sack1 and ten eggs3 work them well with a whisk1 and put in eight ounces of currants4 ,butter the tin pans1 fill them half full1 and bake them4 ,if made without currants they will keep a year4 #aa4 ,,ginger ,,cakes ,,without ,,butter4 ,take one pound of sugar1 a quarter of a pound of ginger1 a pint of water1 two pounds of flour1 and eight caps of orange peel4 ,pound and sift the ginger1 and add a pint of water2 boil it five minutes1 then let it stand till cold4 ,pound the preserved orange-peel1 and pass it through a hair sieve2 put the flour on a pasteboard1 make a wall1 and put in the orange peel and ginger with the boiled water2 mix this up to a paste and roll it out2 prick the cakes before baking them4 #ab4 ,,savoy ,,cakes4 ,to one pound of fine sifted sugar1 put the yolks of ten eggs1 7have the whites in a separate pan17 and set it1 if in summer1 in cold water3 if there is any ice set the pan on it as it will cause the eggs to be beat finer4 ,then beat the yolks and sugar well with a wooden spoon for #bj minutes1 and put in the rind of a lemon grated2 beat up the whites with a whisk1 until they become quite stiff and white as snow4 ,stir them into the batter by degrees1 then add three quarters of a pound of well-dried flour2 finally put it in a mould in a slack oven to bake4 #ac4 ,,saffron ,,cakes4 ,take a quartern of fine flour1 a pound and a half of butter1 three ounces of caraway-seeds1 six eggs1 well beaten1 a quarter of an ounce of well-beaten cloves and mace1 a little pounded cinnamon1 one pound of sugar1 a little rose-water and saffron1 a pint and a half of yeast1 and a quart of milk4 ,mix them thus3 first boil the milk and butter1 then skim off the butter1 and mix it with the flour and a little of the milk4 ,stir the yeast into the rest and strain it2 mix it with the flour1 put in the eggs and spice1 rose-water1 tincture of saffron1 sugar1 and eggs4 ,beat it all well up1 and bake it in a hoop or pan well buttered4 ,send it to a quick oven1 and an hour and a half will do it4 #ad4 ,,queen ,,cakes4 ,take a pound of sugar1 beat and sift it1 a pound of well-dried flour1 a pound of butter1 eight eggs1 and half a pound of currants washed and picked2 grate a nutmeg and an equal quantity of mace and cinnamon1 work the butter to a cream1 put in the sugar1 beat the whites of the eggs #bj minutes1 and mix them with the butter and sugar4 ,then beat the yolks for half an hour and put them to the butter4 ,beat the whole together1 and when it is ready for the oven1 put in the flour1 spices1 and currants2 sift a little sugar over them1 and bake them in tins4 #ae4 ,,rice ,,cakes4 ,beat the yolks of #ae eggs for nearly half an hour1 with a whisk1 mix well with them #aj ounces of fine sifted loaf sugar1 put in half a pound of ground rice1 a little orange water or brandy1 and the rinds of two lemons grated1 then add the whites of seven eggs well beaten1 and stir the whole together for a quarter of an hour4 ,put them into a hoop and set them in a quick oven for half an hour1 when they will be properly done4 #af4 ,,lemon ,,cakes4 ,take one pound of sugar1 three quarters of a pound of flour1 #ad eggs1 two table spoonsful of rose-water1 the raspings and juice of four lemons2 when the yolks are well beat up and separated1 add the powder sugar1 the lemon raspings1 the juice1 and the rose-water2 beat them well together in a pan with a round bottom1 till it becomes quite light1 for half an hour4 ,put the paste to the whites previously well whisked about1 and mix it very light4 ,when well mixed sift in the flour and knead it in with the paste1 as light as possible2 form the biscuits and bake them in small oval tins1 with six sheets of paper under them1 in a moderate heat4 ,butter the tins well or it will prove difficult to take out the biscuits1 which will be exceedingly nice if well made4 ,ice them previously to baking1 but very lightly and even4 #ag4 ,,banbury ,,cakes4 ,take a pound of dough made for white bread1 roll it out1 and put bits of butter upon the same as for puff paste1 till a pound of the same has been worked in2 roll it out very thin1 then cut it into bits of an oval size1 according as the cakes are wanted4 ,mix some good moist sugar with a little brandy1 sufficient to wet it1 then mix some clean washed currants with the former1 put a little upon each bit of paste1 close them up1 and put the side that is closed next the tin they are to be baked upon4 ,lay them separate1 and bake them moderately1 and afterwards1 when taken out1 sift sugar over them4 ,some candied peel may be added1 or a few drops of the essence of lemon4 #ah4 ,,almond ,,cakes4 ,take six ounces of sweet almonds1 half a pound of powdered sugar1 seven eggs1 six ounces of flour1 and the raspings of four lemons4 ,pound the almonds very fine1 with whole eggs1 add the sugar and lemon raspings1 and mix them well together in the mortar4 ,take it out1 put it in a basin and stir it with the yolks of eggs1 till it is as white as a sponge paste2 beat up the whites of the eggs to a strong snow1 mix them very light with the paste1 then take the flour and mix it as light as possible2 on this the goodness of the paste principally depends1 as it is impossible to make a good cake with a heavy paste2 butter the mould and bake in a slack oven for an hour1 with ten sheets of paper under it and one on the top4 #ai4 ,,plain ,,gingerbread4 ,mix three pounds of flour with four ounces of moist sugar1 half an ounce of powdered ginger1 and one pound and a quarter of warm treacle2 melt half a pound of fresh butter in it2 put it to the flour and make it a paste2 then form it into nuts or cakes1 or bake it in one cake4 #bj4 ,another ,method4 ,mix six pounds of flour with two ounces of caraway seeds1 two ounces of ground ginger1 two ounces of candied orange peel1 the same of candied lemon peel cut in pieces1 a little salt1 six ounces of moist sugar2 melt one pound of fresh butter in about half a pint of milk1 pour it by degrees into four pounds of treacle1 stir it well together1 and add it1 a little at a time1 to the flour2 mix it thoroughly1 and make it into a paste2 roll it out rather thin1 and cut into cakes with the top of a dredger or wine glass2 put them on floured tins1 and bake them in rather a brisk oven4 #ba4 ,,cream ,,cakes4 ,beat the whites of nine eggs to a stiff froth1 stir it gently with a spoon lest the froth should fall1 and to every white of an egg grate the rinds of two lemons2 shake in gently a spoonful of double refined sugar sifted fine1 lay a wet sheet of paper on a tin1 and with a spoon drop the froth in little lumps on it near each other4 ,sift a good quantity of sugar over them1 set them in the oven after the bread is out1 and close up the mouth of it1 which will occasion the froth to rise4 ,as soon as they are coloured they will be sufficiently baked2 lay them by two bottoms together on a sieve1 and dry them in a cool oven4 #bb4 ,,crumpets4 ,set two pounds of flour with a little salt before the fire till quite warm2 then mix it with warm milk and water till it is as stiff as it can be stirred2 let the milk be as warm as it can be borne with the finger1 put a cupful of this with three eggs well beaten1 and mixed with three spoonsful of very thick yeast2 then put this to the batter and beat them all well together in a large pan or bowl1 add as much milk and water as will make it into a thick batter2 cover it close and put it before the fire to rise3 put a bit of butter in a piece of thin muslin1 tie it up1 and rub it lightly over the iron hearth or frying pan2 then pour on a sufficient quantity of batter at a time to make one crumpet2 let it do slowly1 and it will be very light4 ,bake them all the same way4 ,they should not be brown1 but of a fine yellow4 #bc4 ,,muffins4 ,mix a pint and a half of warm milk and water1 with a quarter of a pint of good yeast1 and a little salt2 stir them together for a quarter of an hour1 then strain the liquor into a quarter of a peck of fine flour2 mix the dough well and set it to rise for an hour1 then roll it up and pull it into small pieces1 make them up in the hand like balls1 and lay a flannel over them while rolling to keep them warm4 ,the dough should be closely covered up the whole time2 when the whole is rolled into balls1 the first that are made will be ready for baking4 ,when they are spread out in the right form for muffins1 lay them on tins and bake them1 and as the bottoms begin to change colour turn them on the other side4 #bd4 ,,common ,,buns4 ,rub four ounces of butter into two pounds of flour1 a little salt1 four ounces of sugar1 a dessert spoonful of caraways1 and a tea spoonful of ginger2 put some warm milk or cream to four table spoonsful of yeast2 mix all together into a paste1 but not too stiff2 cover it over and set it before the fire an hour to rise1 then make it into buns1 put them on a tin1 set them before the fire for a quarter of an hour1 cover over with flannel1 then brush them with very warm milk1 and bake them of a nice brown in a moderate oven4 #be4 ,,cross ,,buns4 ,put two pounds and a half of fine flour into a wooden bowl1 and set it before the fire to warm2 then add half a pound of sifted sugar1 some coriander seed1 cinnamon and mace powdered fine2 melt half a pound of butter in half a pint of milk3 when it is as warm as it can bear the finger1 mix with it three table spoonsful of very thick yeast1 and a little salt2 put it to the flour1 mix it to a paste1 and make the buns as directed in the last receipt4 ,put a cross on the top1 not very deep4 #bf4 ,,rusks4 ,beat up seven eggs1 mix them with half a pint of warm new milk1 in which a quarter of a pound of butter has been melted1 add a quarter of a pint of yeast1 and three ounces of sugar2 put them gradually into as much flour as will make a light paste nearly as thin as batter2 let it rise before the fire half an hour1 add more flour to make it a little stiffer1 work it well and divide it into small loaves1 or cakes1 about five or six inches wide1 and flatten them4 ,when baked and cold put them in the oven to brown a little4 ,these cakes1 when first baked1 are very good buttered for tea2 if they are made with caraway seeds they eat very nice cold4 #bg4 ,,orange ,,custards4 ,boil very tender the rind of half a ,seville orange1 and beat it in a mortar until it is very fine2 put to it a spoonful of the best brandy1 the juice of a ,seville orange1 four ounces of loaf sugar1 and the yolk of four eggs4 ,beat them all together for ten minutes1 and then pour in by degrees a pint of boiling cream2 beat them until cold1 then put them in custard cups1 in a dish of hot water2 let them stand till they are set1 then take them out and stick preserved orange peel on the top2 this forms a fine flavoured dish1 and may be served up hot or cold4 #bh4 ,,baked ,,custards4 ,boil a pint of cream with some mace and cinnamon1 and when it is cold1 take four yolks of eggs1 a little rose water1 sack1 nutmeg1 and sugar1 to taste2 mix them well and bake them4 #bi4 ,,rice ,,custards4 ,put a blade of mace1 and a quartered nutmeg into a quart of cream2 boil and strain it1 and add to it some boiled rice and a little brandy4 ,sweaten it to taste1 stir it till it thickens1 and serve it up in cups1 or in a dish2 it may be used either hot or cold4 #cj4 ,,almond ,,custards4 ,blanch a quarter of a pound of almonds1 beat them very fine1 and then put them into a pint of cream1 with two spoonsful of rose-water2 sweeten it1 and put in the yolks of four eggs2 stir them well together till it becomes thick1 and then pour it into cups4 #ca4 ,,lemon ,,custards4 ,take half a pound of double refined sugar1 the juice of two lemons1 the rind of one pared very thin1 the inner rind of one boiled tender and rubbed through a sieve1 and a pint of white wine2 boil them for some time1 then take out the peel and a little of the liquor2 strain them into the dish1 stir them well together and set them to cool4 #cb4 ,,almond ,,tarts4 ,blanch and beat fine some almonds1 with a little white wine and some sugar1 7a pound of sugar to a pound of almonds17 grated bread1 nutmeg1 cream1 and the juice of spinach1 to colour the almonds4 ,bake it in a gentle oven1 and when done1 thicken with candied orange peel or citron4 #cc4 ,,green ,,almond ,,tarts4 ,pull the almonds from the tree before they shell1 scrape off the down1 and put them into a pan with cold spring water2 then put them into a skillet with more spring water2 set it on a slow fire1 and let it remain till it simmers4 ,change the water twice1 and let them remain in the last till tender1 then take them out and dry them well in a cloth4 ,make a syrup with double refined sugar1 put them into it and let them simmer3 do the same the next day1 put them into a stone jar1 and cover them very close1 for if the least air comes to them they will turn black2 the yellower they are before they are taken out of the water1 the greener they will be after they are done4 ,put them into the crust1 cover them with syrup1 lay on the lid1 and bake them in a moderate oven4 #cd4 ,,orange ,,or ,,lemon ,,pie4 ,rub six oranges or lemons with salt1 and put them into water1 with a handful of salt1 for two days4 ,put every day fresh water without salt1 for a fortnight4 ,boil them tender1 cut them into half quarters1 cornerways1 quite thin3 boil six pippins1 pared1 cored1 and quartered1 in a pint of water till they break1 then put the liquor to the oranges or lemons1 with half the pulp of the pippins well broken1 and a pound of sugar2 boil them a quarter of an hour1 then put them into a pot and squeeze in two spoonsful of the juice of either orange or lemon1 according to the kind of tart2 put puff paste1 very thin1 into shallow patty-pans4 ,take a brush1 and rub them over with melted butter1 sift double refined sugar over them1 which will form a pretty iceing1 and bake them4 #ce4 ,,orange ,,tarts4 ,grate a little of the outside of a ,seville orange1 squeeze the juice into a dish1 put the peel into water1 and change it often for four days1 then put into a saucepan of boiling water on the fire2 change the water twice to take out the bitterness1 and when tender1 wipe and beat them fine in a mortar2 boil their weight in double refined sugar into a syrup1 and skim it1 then put in the pulp and boil all together till clear2 when cold put it into the tarts1 and squeeze in the juice1 and bake them in a quick oven4 ,conserve of orange makes good tarts4 #cf4 ,,orange ,,puffs4 ,pare off the rinds from ,seville oranges1 then rub them with salt1 let them lie twenty-four hours in water1 boil them in four changes of water1 make the first salt1 drain and beat them to a pulp2 bruise in the pieces of all that are pared1 make it very sweet with loaf sugar1 and boil it till thick2 let it stand till cold1 and then put it into the paste4 #cg4 ,,english ,,macaroons4 ,one pound of sweet almonds1 #a pound and a quarter of sugar1 #f whites of eggs1 and the raspings of two lemons4 ,pound the almonds very fine with #f whites of eggs1 feel the almonds1 and if they are free from lumps1 they will do2 then add the powdered sugar1 and mix it well with the lemon raspings4 ,dress them in wafer paper of the required shape2 bake them in a moderate heat1 then let them stand till cold1 cut the wafer paper round them1 but leave it on the bottoms4 #ch4 ,,fancy ,,biscuits4 ,take #a pound of almonds1 #a pound of sugar1 and some orange flower water4 ,pound the almonds very fine1 and sprinkle them with orange flower water2 when they are perfectly smooth to the touch1 put them in a small pan1 with flour sifted through a silk sieve2 put the pan on a slow fire1 and dry the paste till it does not stick to the fingers2 move it well from the bottom to prevent its burning2 then take it off1 and roll it into small round fillets1 to make knots1 rings1 c41 and cut it into various shapes2 make an iceing of different colours1 dip one side of them in it1 and set them on wire gratings to drain4 ,they may be varied by strewing over them coloured pistachios1 or coloured almonds1 according to fancy4 #ci4 ,,sponge ,,biscuits4 ,beat the yolks of #ab eggs for half an hour2 then put in a pound and a half of beaten sifted sugar1 and whisk it till it rises in bubbles2 beat the whites to strong froth1 and whisk them well with the sugar and yolks1 work in #ad ounces of flour1 with the rinds of #b lemons grated4 ,bake them in tin moulds buttered1 in a quick oven1 for an hour2 before they are baked1 sift a little fine sugar over them4 #dj4 ,,fine ,,cheesecakes4 ,put a pint of warm cream into a saucepan over the fire1 and when it is warm1 add to it #e quarts of new milk4 ,then put in some rennet1 stir it1 and when it is turned1 put the curd into a linen cloth or bag4 ,let the whey drain from it1 but do not squeeze it too much4 ,put it into a mortar1 and pound it as fine as butter4 ,add a pound of sweet almonds blanched1 a pound of macaroons1 or ,naples biscuit4 ,then add nine well beaten yolks of eggs1 a grated nutmeg1 a little rose or orange water1 and a pound of fine sugar4 ,mix all well together4 #da4 ,,almond ,,cheesecakes4 ,put #d ounces of blanched sweet almonds into cold water1 and beat them in a marble mortar or a wooden bowl1 with some rose water4 ,put to it #d ounces of sugar1 and the yolks of four eggs beat fine4 ,work it till it becomes white and frothy1 and then make a rich puff paste as follows3 ,take a pound of flour1 and a of a pound of butter2 rub a little of the butter into the flour1 mix it stiff with a little cold water1 and then roll out the paste4 ,strew on a little flour and lay over it in thin bits #a-c;d of the butter1 throw a little more flour over the bottom1 and do the like three different times4 ,put the paste into the tins1 grate sugar over them1 and bake them gently4 #db4 ,,bread ,,cheesecakes4 ,slice a penny loaf as thin as possible1 pour on it a pint of boiling cream1 and let it stand two hours4 ,beat together #h eggs1 a pound of butter1 and a grated nutmeg3 mix them into the cream and bread with a pound of currants well washed and dried1 and a spoonful of white wine or brandy4 ,bake them in patty pans1 on a raised crust4 #dc4 ,,rice ,,cheesecakes4 ,boil #d ounces of rice till it is tender1 and then put it into a sieve to drain2 mix with it #d eggs well beaten up1 a pound of butter1 a pint of cream1 #f ounces of sugar1 a nutmeg grated1 a glass of brandy1 or ratafia water4 ,beat them all well together1 then put them into raised crusts1 and bake them in a moderate oven4 #dd4 ,,apple ,,cakes4 ,take half a quartern of dough1 roll it out thin2 spread equally over it #e ounces each of coffee and sugar1 a little nutmeg or allspice1 and #b ounces of butter2 then fold and roll it again two or three times1 to mix well the ingredients4 ,afterwards roll it out thin1 and spread over it #d rather large apples1 pared1 cored1 and chopped small2 fold it up1 and roll until mixed4 ,let it stand to rise after4 ,half a pound of butter may be added4 #de4 ,,blancmange4 ,put into #a quart of water an ounce of isinglass1 and let it boil till it is reduced to a pint2 then put in the whites of #d eggs with #b spoonsful of rice water1 and sweeten it to taste4 ,run it through a jelly bag1 and then put to it #b ounces of sweet1 and #a ounce of bitter almonds4 ,scald them in the jelly1 and then run them through a hair sieve4 ,put it into a china bowl1 and the next day turn it out4 ,garnish with flowers or green leaves1 and stick all over the top blanched almonds cut lengthways4 #df4 ,,clear ,,blancmange4 ,skim off the fat1 and strain a quart of strong calf's foot jelly1 add to the same the whites of #d eggs well beaten1 set it over the fire and stir it till it boils4 ,then pour it into a jelly bag1 and run it through several times till it is clear4 ,beat an ounce each of sweet and bitter almonds to a paste with a spoonful of rose water strained through a cloth4 ,then mix it with the jelly1 and add to it #c spoonsful of very good cream4 ,set it again over the fire and stir it till it almost boils4 ,pour it into a bowl2 then stir it often till almost cold2 and then fill the moulds4 ,,confectionary4 -------- #dg4 ,,to ,,prepare ,,sugar ,,for ,,candying4 ,the first process is clarifying1 which is done thus4 ,break the white of an egg into a preserving pan2 put to it #d quarts of water1 and beat it with a whisk to a froth4 ,then put in #ab pounds of sugar1 mix all together1 and set it over the fire4 ,when it boils put in a little cold water1 and proceed as often as necessary1 till the scum rises thick on the top4 ,then remove it from the fire1 and when it is settled1 take off the scum1 and pass it through a straining bag4 ,if the sugar should not appear very fine1 boil it again before straining it4 #dh4 ,,to ,,candy ,,sugar4 ,after having completed the above first process1 put what quantity is wanted over the fire1 and boil it till it is smooth enough4 ,this is known by dipping the skimmer into the sugar1 and touching it between the forefinger and thumb2 and immediately on opening them a small thread will be observed drawn between1 which will crystallize and break1 and remain in a drop on the thumb1 which will be a sign of its gaining some degree of smoothness4 ,boil it again1 and it will draw into a larger string2 it is now called bloom sugar1 and must be boiled longer than in the former process4 ,to try its forwardness1 dip again the skimmer shaking off the sugar into the pan2 then blow with the mouth strongly through the holes1 and if certain bladders go through1 it has acquired the second degree3 to prove if the liquid has arrived at the state called feathered sugar1 re-dip the skimmer1 and shake it over the pan1 then give it a sudden flirt behind1 and the sugar will fly off like feathers4 ,it now arrives to the state called crackled sugar1 to obtain which the mass must be boiled longer than in the preceding degree2 then dip a stick in it1 and put it directly into a pan of cold water1 draw off the sugar which hangs to the stick in the water1 and if it turns hard and snaps1 it has acquired the proper degree of crystallization1 if otherwise1 boil it again until it acquires that brittleness4 ,the last stage of refining this article is called caramel sugar1 to obtain which it must be boiled longer than in any of the preceding methods2 prove it by dipping a stick first in the sugar1 and then into cold water1 and the moment it touches the latter1 it will1 if matured1 snap like glass4 ,be careful that the fire is not too fierce1 as by flaming up the sides of the pan1 it will burn1 discolour1 and spoil the sugar4 #di4 ,french ,method4 ,put into a pan syrup enough of clarified sugar to fill the moulds2 boil it until it comes to the state called small feather1 skim it well1 take the pan from the fire1 and pour it into a small quantity of spirit of wine1 sufficient to make it sparkle2 let it rest till the skin1 which is the candy1 rises on the surface2 take it off with a skimmer1 and pour it directly into a mould2 which keep in the stove at #ij degrees heat for eight days2 then strain the candy by a hole1 slanting the mould on a bason or pan1 to receive the drainings2 let it drain till it is perfectly dry1 then loosen the paper by moistening it with warm water3 warm it all round near the fire1 and turn the candy by striking it hard on the table4 ,put it on a sieve in the stove1 to finish drying it2 but do not touch it while there1 and keep up an equal heat1 otherwise there will be only a mash instead of a candy4 ,spirit of wine will take off grease1 and not affect the candy1 as it soon evaporates4 #ej4 ,,to ,,candy ,,any ,,sort ,,of ,,fruit4 ,when finished in the syrup1 put a layer into a new sieve1 and dip it suddenly into hot water to take off the syrup that hangs about it3 put it into a napkin before the fire to drain1 and then do more in the sieve4 ,have ready sifted double refined sugar1 which shake over the fruit till covered quite white4 ,set it on the shallow end of the sieve in a warm oven1 and turn it two or three times4 ,it must not be cold till dry4 ,watch it carefully4 #ea4 ,,barley ,,sugar4 ,take a quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise2 this is called crack4 ,when the sugar is near this1 put in two or three drops of lemon juice1 or a little vinegar to prevent its graining4 ,when it has come to the crack1 take it off instantly1 and dip the pan into cold water1 to prevent its burning2 let it stand a little1 and then pour it on a marble which must be previously rubbed with oil4 ,cut the sugar into small pieces1 when it will be ready for use4 ,one drop of citron will flavour a considerable quantity4 #eb4 ,,bon-,,bons4 ,provide leaden moulds1 which must be of various shapes1 and be oiled with oil of sweet almonds4 ,take a quantity of brown sugar syrup in the proportion to their size1 in that state called a blow1 which may be known by dipping the skimmer into the sugar1 shaking it1 and blowing through the holes1 when parts of light may be seen3 add a drop of any esteemed essence4 ,if the bon-bons are preferred white1 when the sugar has cooled a little1 stir it round the pan till it grains1 and shines on the surface2 then pour it into a funnel and fill the little moulds1 when it will take a proper form and harden3 as soon as it is cold take it from the moulds2 dry it two or three days1 and put it upon paper4 ,if the bon-bons are required to be coloured1 add the colour just as the sugar is ready to be taken off the fire4 #ec4 ,,candied ,,ginger4 ,put #a ounce of race ginger grated fine1 a pound of loaf sugar beat fine1 into a preserving pan1 with as much water as will dissolve the sugar4 ,stir them well together over a slow fire till the sugar begins to boil4 ,then stir in another pound of sugar1 beat fine1 and keep stirring it till it grows thick4 ,then take it off the fire1 and drop it in cakes upon earthen dishes4 ,set them in a warm place to dry1 when they will become hard and brittle1 and look white4 #ed4 ,,candied ,,horehound4 ,boil it in water until the juice is extracted3 then boil a sufficient quantity of sugar to a great height1 and add the juice to it4 ,stir it with a spoon against the sides of the sugar pan1 till it begins to grow thick1 then pour it out into a paper case that is dusted with fine sugar1 and cut it into squares2 dry the horehound1 and put it into the sugar finely powdered and sifted4 #ee4 ,,white ,,sugar ,,candy4 ,sugar crystallized by the saturated syrup being left in a very warm place1 from #ij to #ajj degrees ,fahrenheit1 and the shooting promoted by placing sticks1 or a net of threads at some distances from each other in the liquor3 it is also deposited from compound syrup1 and does not retain any of the foreign substances with which it is loaded4 #ef4 ,,to ,,clarify ,,loaf ,,sugar4 ,break the same into a copper pan1 which will hold #a-c;d more1 put half a pint of water to each pound of sugar1 mix one white of egg to every #f pounds2 when it rises in boiling1 throw in a little cold water1 which must be kept ready in case it should boil over2 skim it the fourth time of rising2 continue to throw in a little cold water each time till the scum ceases to rise1 and strain it through a sieve1 cloth1 or flannel bag4 ,save the scum1 which1 when a certain quantity is taken off1 may be clarified4 ,the latter skimming will do to add to fermented wines4 #eg4 ,,to ,,clarify ,,coarse ,,brown ,,sugar4 ,put #ej pounds of coarse brown sugar into a pan1 which will contain #a-c;d more1 pour in #bj pints of water1 well mixed with #e whites of eggs2 pound #e pounds of small charcoal1 mix it in the pan while on the fire1 and boil it till it looks as black as ink4 ,if it rises too fast1 add cold water1 strain it through a bag1 and though at first it will be black1 continue to strain it until it becomes quite clear2 which may be seen by putting the syrup in a glass4 ,put it back until it comes out as fine as clarified loaf sugar4 #eh4 ,,to ,,improve ,,and ,,increase ,,sugar4 ,to #e pounds of coarse brown sugar1 add #a pound of flour1 and there will be obtained #f pounds of sugar worth #aj per cent4 more in colour and quality4 #ei4 ,,to ,,candy ,,orange ,,peel4 ,soak the peels in cold water1 which change frequently till they lose their bitterness2 then put them into syrup till they become soft and transparent4 ,then they are to be taken out and drained4 #fj4 ,,candied ,,lemon ,,peel4 ,this is made by boiling lemon peel with sugar1 and then exposing to the air until the sugar crystallizes4 #fa4 ,,to ,,colour ,,candied ,,sugar4 ,red4--,boil an ounce of cochineal in half a pint of water for #e minutes1 add an ounce of cream of tartar1 half an ounce of pounded alum1 and boil them on a slow fire #aj minutes2 if it shows the colour clear on white paper1 it is sufficient4 ,add two ounces of sugar1 and bottle it for use4 ,blue4--,put a little warm water in a plate1 and rub an indigo-stone in it till the colour has come to the tint required4 ,yellow4--,rub with some water a little gamboge on a plate1 or infuse the heart of a yellow lily flower1 with milk-warm water4 ,green4--,boil the leaves of spinach about a minute in a little water1 and1 when strained1 bottle the liquor for use4 ,in colouring refined sugars1 taste and fancy must guide4 #fb4 ,,devices ,,in ,,sugar4 ,steep gum-tragacanth in rose-water1 and with double refined sugar make it into a paste1 and colour and mould it to fancy4 #fc4 ,,whipt ,,syllabub4 ,rub a lump of loaf sugar on the outside of a lemon1 and put it into a pint of thick cream1 and sweeten it to taste4 ,squeeze in the juice of a lemon1 and add a glass of ,madeira wine1 or ,french brandy4 ,mill it to a froth with a chocolate mill1 take off the froth as it rises1 and lay it in a hair sieve4 ,fill one half of the glass with red wine1 then lay the froth as high as possible1 but take care that it is well drained in the sieve1 otherwise it will mix with the wine1 and the syllabub be spoiled4 #fd4 ,a ,,solid ,,syllabub4 ,to a quart of rich cream put a quart of white wine1 the juice of two lemons1 with the rind of one grated1 and sweeten it to taste4 ,whip it up well and take off the froth as it rises4 ,put it upon a hair sieve1 and let it stand in a cool place till the next day4 ,then half fill the glasses with the scum1 and heap up the froth as high as possible4 ,the bottom will look clear1 and it will keep several days4 #fe4 ,,snow ,,balls4 ,pare and take out the cores of five large baking apples1 and fill the holes with orange or quince marmalade4 ,then take some good hot paste1 roll the apples in it1 and make the crust of an equal thickness2 put them in a tin dripping pan1 bake them in a moderate oven1 and when taken out1 make iceing for them2 let the same be a quarter of an inch thick1 and set them a good distance from the fire until they become hardened1 but be cautious that they are not browned4 #ff4 ,,capillaire4 ,mix six eggs well beat up1 with fourteen pounds of loaf sugar1 and three pounds of coarse sugar4 ,put them into three quarts of water1 boil it twice1 skim it well1 and add a quarter of a pint of orange-flower water3 strain it through a jelly-bag1 and put it into bottles for use4 ,a spoonful or two of this syrup put into a draught of either cold or warm water1 makes it drink exceedingly pleasant4 #fg4 ,,confectionary ,,drops4 ,take double refined sugar1 pound and sift it through a hair sieve1 not too fine2 then sift it through a silk sieve1 to take out all the fine dust1 which would destroy the beauty of the drop4 ,put the sugar into a clean pan1 and moisten it with any aromatic2 if rose-water1 pour it in slowly1 stirring it with a paddle1 which the sugar will fall from1 as soon as it is moist enough1 without sticking4 ,colour it with a small quantity of liquid carmine1 or any other colour1 ground fine4 ,take a small pan with a lip1 fill it three parts with paste1 place it on a small stove1 the half hole being of the size of the pan1 and stir the sugar with a little ivory or bone handle1 until it becomes liquid4 ,when it almost boils1 take it from the fire and continue to stir it3 if it be too moist1 take a little of the powdered sugar1 and add a spoonful to the paste1 and stir it till it is of such a consistence as to run without too much extension4 ,have a tin plate1 very clean and smooth2 take the little pan in the left hand1 and hold in the right a bit of iron1 copper1 or silver wire1 four inches long1 to take off the drop from the lip of the pan1 and let it fall regularly on the tin plate2 two hours afterwards1 take off the drops with the blade of a knife4 #fh4 ,,chocolate ,,drops4 ,scrape the chocolate to powder1 and put an ounce to each pound of sugar2 moisten the paste with clear water1 work it as above1 only take care to use all the paste prepared1 as1 if it be put on the fire a second time1 it greases1 and the drop is not of the proper thickness4 #fi4 ,,orange-,,flower ,,drops4 ,these are made as the sugar drops1 only using orange-flower water1 or1 instead of it1 use the essence of naroli1 which is the essential oil of that flower4 #gj4 ,,coffee ,,drops4 ,an ounce of coffee to a pound of sugar will form a strong decoction3 when cleared1 use it to moisten the sugar1 and then make the drops as above4 #ga4 ,,peppermint ,,drops4 ,the only requisites to make these are1 extreme cleanliness1 the finest sugar1 and a few drops of the essence of peppermint4 #gb4 ,,clove ,,drops4 ,these are made as the cinnamon drops1 the cloves being pounded1 or the essence used4 ,good cloves should be black1 heavy1 of a pungent smell1 hot to the taste1 and full of oil4 #gc4 ,,ginger ,,drops4 ,pound and sift through a silk sieve the required quantity of ginger1 according to the strength wanted1 and add it to the sugar with clear water4 ,china ginger is the best1 being aromatic as well as hot and sharp tasted4 #gd4 ,,liquorice ,,lozenges4 ,take of extract of liquorice1 double refined sugar1 each #aj oz4 tragacanth1 powdered1 #c oz4 ,powder them thoroughly1 and make them into lozenges with rose-water4 ,these are agreeable pectorals1 and may be used at pleasure in tickling coughs4 ,the above receipt is the easiest and best mode of making these lozenges4 ,refined extract of liquorice should be used3 and it is easily powdered in the cold1 after it has been laid for some days in a dry and rather warm place4 #ge4 ,,extract ,,of ,,liquorice4 ,the liquorice root is to be boiled in eight times its weight of water1 to one half2 the liquor is then to be expressed1 and1 after the fces have subsided1 to be filtered2 it is then to be evaporated1 with a heat between #bjj and #bab1 until it becomes thickish2 and1 lastly1 it is to be evaporated with a heat less than #bjj1 and frequently stirred1 until it acquire a consistence proper for forming pills4 ,this is made into little pastilles1 or flat cakes1 often bearing the impression of the places where they are made2 and a bit now and then put into the mouth1 takes off the tickling of a cough4 ,it should be sucked to make it pleasant1 as much of the juice taken at a time is unpleasant4 #gf4 ,,liquorice ,,juice4 ,take up the roots in ,july2 clean them perfectly as soon as out of the earth1 then hang them up in the air1 till nearly dry2 after this cut them into thin slices1 and boil them in water till the decoction is extremely strong2 then press it hard out to obtain all the juice from the roots4 ,this decoction is left to settle a little1 and when it has deposited its coarser parts1 pour it off into vessels1 evaporate it over a fire1 strong first1 but mild afterwards1 till it becomes of a thick consistence2 then let the fire go out1 and when the extract is cool1 take out large parcels of it at a time1 and work them well with the hands1 forming them into cylindric masses1 which cut into such lengths as required1 roll them over half-dried bay-leaves1 which adhere to the surfaces1 and leave them exposed to the sun1 till perfectly dried4 ,great nicety is to be observed at the end of the evaporation1 to get the extract to a proper consistence without letting it burn4 #gg4 ,,refined ,,liquorice4 ,that description of article which is vended in thin1 rounded1 and glazed pieces1 about the thickness of a crow's quill1 is entirely prepared in this country4 ,the whole process consists in evaporating the liquorice-ball anew1 and purifying it by rest1 with the help of isinglass1 c4 #gh4 ,,candied ,,orange ,,marmalade4 ,cut the clearest ,seville oranges into two1 take out all the juice and pulp into a basin1 and pick all the skins and seeds out of it4 ,boil the rinds in hard water till they become tender1 and change the water two or three times while they are boiling4 ,then pound them in a marble mortar1 and add to it the juice and pulp2 put them next into a preserving pan with double their weight in loaf sugar1 and set it over a slow fire4 ,boil it rather more than half an hour1 put it into pots3 cover it with brandy paper1 and tie it close down4 #gi4 ,,transparent ,,marmalade4 ,cut very pale ,seville oranges into quarters2 take out the pulp1 put it into a basin1 and pick out the skins and seeds4 ,put the peels into a little salt and water1 and let them stand all night1 then boil them in a good quantity of spring water until they are tender3 cut them in very thin slices1 and put them into the pulp4 ,to every pound of marmalade put one pound and a half of double refined beaten sugar2 boil them together gently for #bj minutes2 if they are not transparent1 boil them a few minutes longer4 ,stir it gently all the time1 and take care not to break the slices4 ,when it is cold1 put it into jelly and sweetmeat glasses tied down tight4 #hj4 ,,barberry ,,marmalade4 ,mash the barberries in a little water1 on a warm stove2 pass them through a hair sieve with a paddle2 weigh the pulp and put it back on the fire2 reduce it to one half1 clarify a pound of sugar and boil it well2 put in the pulp and boil it together for a few minutes4 #ha4 ,,quince ,,marmalade4 ,take quinces that are quite ripe1 pare and cut them in quarters1 take out the cores1 put them in a stew-pan with spring water1 nearly enough to cover them1 keep them closely covered1 and let them stew gently till they are quite soft and red1 then mash and rub them through a hair sieve4 ,put them in a pan over a gentle fire1 with as much thick clarified sugar as the weight of the quinces2 boil them an hour and stir the whole time with a wooden spoon to prevent its sticking2 put it into pots1 and when cold tie them down4 #hb4 ,,scotch ,,marmalade4 ,take of the juice of ,seville oranges1 #b pints1 yellow honey1 #b lbs4 ,boil to a proper consistence4 #hc4 ,,hartshorn ,,jelly4 ,boil half a pound of hartshorn in three quarts of water1 over a gentle fire1 till it becomes a jelly2 when a little hangs on a spoon it is done enough4 ,strain it hot1 put it into a well-tinned saucepan1 and add to it half a pint of ,rhenish wine1 and a quarter of a pound of loaf sugar4 ,beat the whites of four eggs or more to a froth1 stir it sufficiently for the whites to mix well with the jelly1 and pour it in as if cooling it4 ,boil it two or three minutes1 then put in the juice of four lemons1 and let it boil two minutes longer4 ,when it is finely curdled and of a pure white1 pour it into a swan-skin jelly bag over a ,china basin1 and pour it back again until it becomes as clear as rock water2 set a very clean ,china basin under1 fill the glasses1 put some thin lemon rind into the basin1 and when the jelly is all run out of the bag1 with a clean spoon fill the rest of the glasses1 and they will look of a fine amber colour4 ,put in lemon and sugar agreeable to the palate4 #hd4 ,,whipt ,,cream4 ,mix the whites of eight eggs1 a quart of thick cream1 and half a pint of sack1 sweeten them to taste with double refined sugar4 ,it may be perfumed with a little musk or ambergris tied in a rag and steeped in a little cream4 ,whip it up with a whisk1 and some lemon-peel tied in the middle of the whisk4 ,then lay the froth with a spoon on the glasses1 or basins4 #he4 ,,pistachio ,,cream4 ,beat half a pound of pistachio nut kernels in a mortar with a spoonful of brandy4 ,put them into a pan with a pint of good cream and the yolks of two eggs beaten fine4 ,stir it gently over the fire till it grows thick1 and then put it into a ,china soup plate4 ,when it is cold stick it over with small pieces of the nuts1 and send it to table4 #hf4 ,,ice ,,cream4 ,to a pound of any preserved fruit add a quart of good cream1 squeeze the juice of two lemons into it and some sugar to taste4 ,let the whole be rubbed through a fine hair sieve1 and if raspberry1 strawberry1 or any red fruit1 add a little cochineal to heighten the colour3 have the freezing pot nice and clean2 put the cream into it and cover it2 then put it into the tub with ice beat small1 and some salt2 turn the freezing pot quick1 and as the cream sticks to the sides1 scrape it down with an ice-spoon1 and so on till it is frozen4 ,the more the cream is worked to the side with the spoon1 the smoother and better flavoured it will be4 ,after it is well frozen1 take it out and put it into ice shapes with salt and ice3 then carefully wash the shapes for fear of any salt adhering to them2 dip them in lukewarm water and send them to table4 #hg4 ,another ,method4 ,bruise two pottles of strawberries in a basin with half a pint of good cream1 a little currant jelly1 and some cold clarified sugar2 rub this well through the tammy1 and put it in an ice pot well covered2 then set it in a tub of broken ice with plenty of salt2 when it grows thick about the sides1 stir it with a spoon1 and cover it close again till it is perfectly frozen through2 cover it well with ice and salt both under and over1 and when it is frozen change it into a mould and cover well with ice4 ,sweeten a little plain cream with sugar and orange flower water1 and treat it the same2 likewise any other fruit1 without cream1 may be mixed as above4 ,this is called water ice4 #hh4 ,,currant ,,jelly4 ,take the juice of red currants1 #a lb4 sugar1 #f oz4 ,boil down4 #hi4 ,another ,method4 ,take the juice of red currants1 and white sugar1 equal quantities4 ,stir it gently and smoothly for three hours1 put it into glasses1 and in three days it will concrete into a firm jelly4 #ij4 ,,black ,,currant ,,jelly4 ,put to ten quarts of ripe dry black currants1 one quart of water2 put them in a large stew-pot1 tie paper close over them1 and set them for two hours in a cool oven4 ,squeeze them through a fine cloth1 and add to every quart of juice a pound and a half of loaf sugar broken into small pieces4 ,stir it till the sugar is melted2 when it boils skim it quite clean4 ,boil it pretty quick over a clear fire1 till it jellies1 which is known by dipping a skimmer into the jelly and holding it in the air2 when it hangs to the spoon in a drop1 it is done4 ,if the jelly is boiled too long it will lose its flavour and shrink very much4 ,pour it into pots1 cover them with brandy papers1 and keep them in a dry place4 ,red and white jellies are made in the same way4 #ia4 ,,apple ,,jelly4 ,take of apple juice strained1 #d lbs4 sugar1 one pound4 ,boil to a jelly4 #ib4 ,,strawberry ,,jelly4 ,take of the juice of strawberries1 #d lbs4 sugar1 #b lbs4 ,boil down4 #ic4 ,,gooseberry ,,jelly4 ,dissolve sugar in about half its weight of water1 and boil2 it will be nearly solid when cold2 to this syrup add an equal weight of gooseberry juice1 and give it a boil1 but not long1 for otherwise it will not fix4 #id4 ,,raspberry ,,cream4 ,rub a quart of raspberries through a hair sieve1 and take out the seeds and mix it well with cream2 sweeten it with sugar to your taste1 then put it into a stone jug1 and raise a froth with a chocolate mill4 ,as the froth rises1 take it off with a spoon1 and lay it upon a hair sieve4 ,when there is as much froth as wanted1 put what cream remains in a deep ,china dish1 and pour the frothed cream upon it1 as high as it will lie on4 #ie4 ,,raspberry ,,jam4 ,mash a quantity of fine ripe dry raspberries1 strew on them their own weight of loaf sugar1 and half their weight of white currant juice4 ,boil them half an hour over a clear slow fire1 skim them well1 and put them into pots or glasses2 tie them down with brandy papers1 and keep them dry4 ,strew on the sugar as quick as possible after the berries are gathered1 and in order to preserve their flavour1 they must not stand long before boiling them4 #if4 ,,strawberry ,,jam4 ,bruise very fine some scarlet strawberries1 gathered when quite ripe1 and put to them a little juice of red currants4 ,beat and sift their weight in sugar1 strew it over them1 and put them into a preserving pan4 ,set them over a clear slow fire1 skim them1 then boil them #bj minutes1 and put them into glasses4 #ig4 ,,raspberry ,,paste4 ,mash a quart of raspberries1 strain one half and put the juice to the other half2 boil them a quarter of an hour1 put to them a pint of red currant juice1 and let them boil all together1 till the raspberries are done enough4 ,then put a pound and a half of double refined sugar into a clean pan1 with as much water as will dissolve it2 boil it to a sugar again2 then put in the raspberries and juice1 scald and pour them into glasses4 ,put them into a stove to dry1 and turn them when necessary4 #ih4 ,,damson ,,cheese4 ,boil the fruit in a sufficient quantity of water to cover it2 strain the pulp through a very coarse hair sieve2 to each pound add four ounces of sugar4 ,boil till it begins to candy on the sides1 then pour it into tin moulds4 ,other kinds of plums may be treated in the same way1 as also cherries1 and several kinds of fruit4 #ii4 ,,an ,,omelette ,,souffle4 ,put two ounces of the powder of chestnuts into a skillet1 then add two yolks of new laid eggs1 and dilute the whole with a little cream1 or even a little water2 when this is done1 and the ingredients well mixed1 leaving no lumps1 add a bit of the best fresh butter1 about the size of an egg1 and an equal quantity of powdered sugar2 then put the skillet on the fire1 and keep stirring the contents2 when the cream is fixed and thick enough to adhere to the spoon1 let it bubble up once or twice1 and take it from the fire2 then add a third white of an egg to those you have already set aside1 and whip them to the consistency of snow3 then amalgamate the whipped whites of eggs and the cream1 stirring them with a light and equal hand1 pour the contents into a deep dish1 sift over with double refined sugar1 and place the dish on a stove1 with a fire over it as well as under1 and in a quarter of an hour the cream will rise like an omelette souffle2 as soon as it rises about four inches it is fit to serve up4 #ajj4 ,,orgeat ,,paste4 ,blanch and pound three quarters of a pound of sweet1 and a quarter of a pound of bitter almonds2 pound them in a mortar1 and wet them sufficiently with orange flower water1 that they may not oil4 ,when they are pounded fine1 add three quarters of a pound of fine powdered sugar to them1 and mix the whole in a stiff paste1 which put into pots for use4 ,it will keep six months2 when wanted to be used1 take a piece about the size of an egg1 and mix it with half a pint of water1 and squeeze it through a napkin4 #aja4 ,,pate ,,de ,,guimauve4 ,take of decoction of marshmallow roots1 #d oz4 water1 #a gallon4 ,boil #d pints and strain3 then add gum arabic1 half a pound1 refined sugar1 #b lbs4 ,evaporate to an extract1 then take it from the fire1 stir it quickly with the whites of twelve eggs1 previously beaten to a froth3 then add1 while stirring1 half an oz4 of orange-flower water4 #ajb4 ,another4 ,take of very white gum arabic1 and white sugar1 each #b lbs4 with a sufficient quantity of boiling water4 ,dissolve1 strain1 and evaporate without boiling1 to the consistence of honey3 beat up the whites of six eggs with four drachms of orange-flower water1 which mix gradually with the paste1 and evaporate over a slow fire1 stirring it continually till it will not stick to the fingers1 it should be very light1 spongy1 and extremely white4 #ajc4 ,,pate ,,de ,,jujubes4 ,take of raisins stoned1 #a lb4 currants picked1 jujubes1 opened1 each #d oz4 water1 a sufficient quantity4 ,boil2 strain with expression1 add sugar1 #b lbs4 gum arabic1 #b lbs4 previously made into a mucilage with some water1 and strain2 evaporate gently1 pour into moulds1 finish by drying in a stove and then divide it4 ,,to ,,preserve ,,fruits4 -------- ,some rules are necessary to be observed in this branch of confectionary4 ,in the first place1 observe1 in making syrups1 that the ,sugar is well dissolved before it is placed on the fire1 otherwise the scum will not rise well1 nor the fruit obtain its best colour4 ,when stone fruits are preserved1 cover them with mutton suet rendered1 to exclude the air2 as air is sure to ruin them4 ,all wet sweet-meats must be kept dry and cool to preserve them from mouldiness and damp4 ,dip a piece of writing paper in brandy1 lay it close upon the sweetmeats1 cover them tight with paper1 and they will keep well for any length of time2 but they will inevitably spoil without these precautions4 #ajd4 ,,to ,,bottle ,,damsons4 ,put damsons1 before they are too ripe1 into wide-mouthed bottles1 and cork them down tight2 then put them into a moderately heated oven1 and about three hours will do them2 observe that the oven is not too hot1 otherwise it will make the fruit fly4 ,all kinds of fruits that are bottled may be done in the same way1 and they will keep two years2 after they are done1 they must be put away with the mouth downward1 in a cool place1 to keep them from fermenting4 #aje4 ,,to ,,preserve ,,barberries4 ,set an equal quantity of barberries and sugar in a kettle of boiling water1 till the sugar is melted and the barberries quite soft2 let them remain all night4 ,put them next day into a preserving pan1 and boil them fifteen minutes1 then put them into jars1 tie them close1 and set them by for use4 #ajf4 ,,grapes4 ,take close bunches1 whether white or red1 not too ripe1 and lay them in a jar4 ,put to them a quarter of a pound of sugar candy1 and fill the jar with common brandy4 ,tie them up close with a bladder1 and set them in a dry place4 #ajg4 ,,to ,,dry ,,cherries4 ,having stoned the desired quantity of morello cherries1 put a pound and a quarter of fine sugar to every pound2 beat and sift it over the cherries1 and let them stand all night4 ,take them out of their sugar1 and to every pound of sugar1 put two spoonsful of water4 ,boil and skim it well1 and then put in the cherries2 boil the sugar over them1 and next morning strain them1 and to every pound of syrup put half a pound more sugar2 boil it till it is a little thicker1 then put in the cherries and let them boil gently4 ,the next day strain them1 put them in a stove and turn them every day till they are dry4 #ajh4 ,,to ,,clarify ,,honey4 ,the best kind is clarified by merely melting it in a water bath1 and taking off the scum2 the middling kind by dissolving it in water1 adding the white of an egg to each pint of the solution2 and boiling it down to its original consistence1 skimming it from time to time4 ,the inferior kind requires solution in water1 boiling the solution with one pound of charcoal1 to #be pounds of honey1 adding1 when an excess of acid is apprehended1 a small quantity of chalk or oyster-shell powder2 next by straining it several times through flannel1 and reducing the solution to its original consistence by evaporation4 #aji4 ,,to ,,preserve ,,candied ,,orange ,,flowers4 ,free them from their cups1 stamina1 and pistils1 put four ounces into one pound of sugar boiled to a candy height1 and poured on a slab1 so as to be formed into cakes4 #aaj4 ,,to ,,preserve ,,fruits ,,in ,,brandy1 ,,or ,,other ,,spirits4 ,gather plums1 apricots1 cherries1 peaches1 and other juicy fruits1 before they are perfectly ripe1 and soak them for some hours in hard1 or alum water1 to make them firm2 as the moisture of the fruit weakens the spirit1 it ought to be strong1 therefore1 add five ounces of sugar to each quart of spirit4 #aaa4 ,,seville ,,oranges1 ,,whole4 ,cut a hole at the stem end of the oranges1 the size of sixpence1 take out all the pulp1 put the oranges into cold water for two days1 changing it twice a day2 boil them rather more than an hour1 but do not cover them1 as it will spoil the colour2 have ready a good syrup1 into which put the oranges1 and boil them till they look clear2 then take out the seeds1 skins1 c4 from the pulp first taken out of the oranges1 and add to it one of the whole oranges1 previously boiled1 with an equal weight of sugar to it and the pulp2 boil this together till it looks clear1 over a slow fire1 and when cold fill the oranges with this marmalade1 and put on the tops2 cover them with syrup1 and put brandy paper on the top of the jar4 ,it is better to take out the inside at first1 to preserve the fine flavour of the juice and pulp1 which would be injured by boiling in the water4 #aab4 ,,cucumbers ,,and ,,melons4 ,take large cucumbers1 green1 and free from seed1 put them in a jar of strong salt and water1 with vine leaves on the top1 set them by the fire side till they are yellow2 then wash and set them over a slow fire in alum and water1 covered with vine leaves2 let them boil till they become green2 take them off1 and let them stand in the liquor till cold3 then quarter them1 and take out the seed and pulp2 put them in cold spring water1 changing it twice a day for three days4 ,have ready a syrup made thus3 to one pound of loaf sugar1 half an ounce of ginger bruised1 with as much water as will wet it2 when it is quite free from scum1 put in1 when boiling1 the rind of a lemon and juice2 when quite cold1 pour the syrup on the melons4 ,if the syrup is too thin1 after standing two or three days1 boil it again1 and add a little more sugar4 ,a spoonful of rum1 gives it the ,west-,indian flavour4 ,girkins may be done the same way4 ,one ounce of alum1 when pounded1 is sufficient for a dozen melons of a middling size4 #aac4 ,,strawberries1 ,,whole4 ,take an equal weight of fruit and double refined sugar1 lay the former in a large dish1 and sprinkle half the sugar in fine powder2 give a gentle shake to the dish1 that the sugar may touch the under side of the fruit4 ,next day make a thin syrup with the remainder of the sugar2 and allow one pint of red currant juice1 to every three pounds of strawberries2 in this simmer them until sufficiently jellied4 ,choose the largest scarlets1 not dead ripe4 #aad4 ,,apricots4 ,infuse young apricots before their stones become hard1 into a pan of cold spring water1 with plenty of vine leaves2 set them over a slow fire until they are quite yellow1 then take them out and rub them with a flannel and salt to take off the lint2 put them into the pan to the same water and leaves1 cover them close at a distance from the fire1 until they are a fine light green1 then pick out all the bad ones4 ,boil the best gently two or three times in a thin syrup1 and let them be quite cold each time before you boil them4 ,when they look plump and clear1 make a syrup of double refined sugar1 but not too thick2 give your apricots a gentle boil in it1 and then put them into the pots or glasses1 dip a paper in brandy1 lay it over them1 tie them close1 and keep them in a dry place4 #aae4 ,,candied ,,angelica4 ,the stalks are to be boiled for a quarter of an hour in water1 to take away their bitterness1 and some of the strong scent2 they are then to be put into syrup1 boiled to a full candied height1 and kept on the fire1 until they appear quite dry1 and then taken out and drained4 #aaf4 ,,candied ,,eringo4 ,is prepared nearly in the same manner as candied angelica1 but the roots are only slit1 and washed three or four times in cold water1 before they are put into the syrup4 #aag4 ,,gooseberries4 ,put an ounce of roche alum beat very fine1 into a large pan of boiling hard water2 place a few gooseberries at the bottom of a hair sieve1 and hold them in the water till they turn white4 ,then take out the sieve1 and spread the gooseberries between two cloths2 put more into the sieve1 and repeat it till they are all done3 ,put the water into a glazed pot until the next day1 then put the gooseberries into wide-mouthed bottles2 pick out all the cracked and broken ones1 pour the water clear out of the pot1 and fill the bottles with it1 cork them loosely1 and let them stand a fortnight4 ,if they rise to the corks1 draw them out and let them stand two or three days uncorked1 then cork them close again4 ,,pickling4 -------- ,this branch of domestic economy comprises a great variety of articles which are essentially necessary to the convenience of families4 ,it is too prevalent a practice to make use of brass utensils to give pickles a fine colour4 ,this pernicious custom is easily avoided by heating the liquor and keeping it in a proper degree of warmth before it is poured upon the pickle4 ,stone or glass jars are the best adapted for sound keeping4 ,pickles should never be handled with the fingers1 but taken out by a spoon1 with holes in it1 kept for the purpose4 ,the strongest vinegar must be used for pickling4 ,it must not be boiled1 as thereby the strength of the vinegar and spices will be evaporated4 ,by parboiling the pickles in brine1 they will be ready in half the time they would otherwise be4 ,when taken out of the hot brine1 let them get cold and quite dry before you put them into the pickle4 ,the articles to be pickled should be perforated with a larding pin1 in several places1 by which means they will the more readily imbibe the flavour of the pickle4 ,the spices1 c4 generally used1 are those mentioned in the following receipt for walnuts4 #aah4 ,,to ,,pickle ,,walnuts4 ,make a brine of salt and water1 with a quarter of a pound of salt to a quart of water4 ,soak the walnuts in this for a week1 and if you wish to have them ready the sooner1 run a larding pin through them1 in half a dozen places1 which will make them much softer and better flavoured4 ,put them into a stew-pan with the brine1 and give them a gentle simmer4 ,lay them on a sieve to drain1 then put them on a fish plate in the open air1 a couple of days1 or till they turn black4 ,put them into unglazed or stone jars1 about three parts full1 and fill up the jars with the following pickle2#ac and when they have been done about a week1 open them and fill them up again1 and so on continually1 or else they will be spoiled4 #aai4 ,,onions4 ,put a sufficient quantity into salt and water for nine days1 observing to change the water every day2 next put them into jars and pour fresh boiling salt and water over them1 cover them close up till they are cold1 then make a second decoction of salt and water1 and pour it on boiling4 ,when it is cold drain the onions on a hair sieve1 and put them into wide-mouthed bottles2 fill them up with distilled vinegar2 put into every bottle a slice or two of ginger1 a blade of mace1 and a tea-spoonful of sweet oil1 which will keep the onions white4 ,cork them well up1 and keep them in a dry place4 #abj4 ,,saur ,,kraut4 ,take a large strong wooden vessel1 or cask1 resembling a salt-beef cask1 and capable of containing as much as is sufficient for the winter's consumption of a family4 ,gradually break down or chop the cabbages 7deprived of outside green leaves17 into very small pieces2 begin with one or two cabbages at the bottom of the cask1 and add others at intervals1 pressing them by means of a wooden spade1 against the side of the cask1 until it is full4 ,then place a heavy weight upon the top of it1 and allow it to stand near to a warm place1 for four or five days4 ,by this time it will have undergone fermentation1 and be ready for use4 ,whilst the cabbages are passing through the process of fermentation1 a very disagreeable fetid1 acid smell is exhaled from them2 now remove the cask to a cool situation1 and keep it always covered up4 ,strew aniseeds among the layers of the cabbage during its preparation1 which communicates a peculiar flavour to the ,saur ,kraut at an after period4 ,in boiling it for the table1 two hours is the period for it to be on the fire4 ,it forms an excellent nutritious and antiscorbutic food for winter use4 #aba4 ,,peccalilli3--,,indian ,,method4 ,this consists of all kinds of pickles mixed and put into one large jar--girkins1 sliced cucumbers1 button onions1 cauliflowers1 broken in pieces4 ,salt them1 or put them in a large hair sieve in the sun to dry for three days1 then scald them in vinegar for a few minutes2 when cold put them together4 ,cut a large white cabbage in quarters1 with the outside leaves taken off and cut fine1 salt it1 and put it in the sun to dry for three or four days2 then scald it in vinegar1 the same as cauliflower1 carrots1 three parts boiled in vinegar and a little bay salt2 ,french beans1 rock-samphire1 reddish pods1 and nastertiums1 all go through the same process as girkins1 capsicums1 c4 ,to one gallon of vinegar put four ounces of ginger bruised1 two ounces of whole white pepper1 two ounces of allspice1 half an ounce of chillies bruised1 four ounces of turmeric1 one pound of the best mustard1 half a pound of shalots1 one ounce of garlic and half a pound of bay salt4 ,the vinegar1 spice1 and other ingredients1 except the mustard1 must boil half an hour2 then strain it into a pan1 put the mustard into a large basin1 with a little vinegar2 mix it quite fine and free from lumps1 then add more2 when well mixed put it to the vinegar just strained off1 and when quite cold put the pickles into a large pan1 and the liquor over them2 stir them repeatedly so as to mix them all2 finally1 put them into a jar1 and tie them over first with a bladder1 and afterwards with leather4 ,the capsicums want no preparation4 #abb4 ,,samphire4 ,put what quantity is wanted into a clean pan1 throw over it two or three handsful of salt1 and cover it with spring water for twenty-four hours2 next put it into a clean saucepan1 throw in a handful of salt1 and cover it with good vinegar4 ,close the pan tight1 set it over a slow fire1 and let it stand till the samphire is green and crisp2 then take it off instantly1 for should it remain till it is soft1 it will be totally spoiled4 ,put it into the pickling pot and cover it close2 when it is quite cold tie it down with a bladder and leather1 and set it by for use4 ,samphire may be preserved all the year by keeping it in a very strong brine of salt and water1 and just before using it1 put it for a few minutes into some of the best vinegar4 #abc4 ,,mushrooms4 ,put the smallest that can be got into spring water1 and rub them with a piece of new flannel dipped in salt4 ,throw them into cold water as they are cleaned1 which will make them keep their colour2 next put them into a saucepan with a handful of salt upon them4 ,cover them close and set them over the fire four or five minutes1 or till the heat draws the liquor from them2 next lay them betwixt two dry cloths till they are cold2 put them into glass bottles and fill them up with distilled vinegar1 with a blade of mace1 and a teaspoonful of sweet oil in every bottle2 cork them up close and set them in a dry cool place2 as a substitute for distilled vinegar1 use white wine vinegar1 or ale4 ,allegon will do1 but it must be boiled with a little mace1 salt1 and a few slices of ginger1 and it must be quite cold before it is poured upon the mushrooms4 #abd4 ,another ,method4 ,bruise a quantity of well-grown flaps of mushrooms with the hands1 and then strew a fair proportion of salt over them2 let them stand all night1 and the next day put them into stew-pans2 set them in a quick oven for twelve hours1 and strain them through a hair sieve4 ,to every gallon of liquor put of cloves1 ,jamaica black pepper1 and ginger1 one ounce each1 and half a pound of common salt2 set it on a slow fire1 and let it boil till half the liquor is wasted2 then put it into a clean pot1 and when cold bottle it for use4 #abe4 ,,cucumbers4 ,let them be as free from spots as possible2 take the smallest that can be got1 put them into strong salt and water for nine days1 till they become yellow2 stir them at least twice a day2 should they become perfectly yellow1 pour the water off and cover them with plenty of vine leaves4 ,set the water over the fire1 and when it boils1 pour it over them1 and set them upon the earth to keep warm4 ,when the water is almost cold make it boil again1 and pour it upon them2 proceed thus till they are of a fine green1 which they will be in four or five times2 keep them well covered with vine leaves1 with a cloth and dish over the top to keep in the steam1 which will help to green them4 ,when they are greened put them in a hair sieve to drain1 and then to every two quarts of white wine vinegar put half an ounce of mace1 ten or twelve cloves1 an ounce of ginger cut into slices1 an ounce of black pepper1 and a handful of salt4 ,boil them all together for five minutes2 pour it hot on the pickles1 and tie them down for use4 ,they may also be pickled with ale1 ale vinegar1 or distilled vinegar1 and adding three or four cloves of garlic and shalots4 #abf4 ,,artificial ,,anchovies4 ,to a peck of sprats put two pounds of salt1 three ounces of bay-salt1 one pound of salt-petre1 two ounces of prunella1 and a few grains of cochineal2 pound all in a mortar1 put into a stone pan first a layer of sprats1 and then one of the compound1 and so on alternately to the top4 ,press them down hard2 cover them close for six months1 and they will be fit for use1 and will really produce a most excellent flavoured sauce4 #abg4 ,,salmon4 ,boil the fish gently till done1 and then take it up1 strain the liquor1 add bay leaves1 pepper corns1 and salt2 give these a boil1 and when cold add the best vinegar to them2 then put the whole sufficiently over the fish to cover it1 and let it remain a month at least4 #abh4 ,,to ,,preserve ,,fish ,,by ,,sugar4 ,fish may be preserved in a dry state1 and perfectly fresh1 by means of sugar alone1 and even with a very small quantity of it4 ,fresh fish may be kept in that state for some days1 so as to be as good when boiled as if just caught4 ,if dried1 and kept free from mouldiness1 there seems no limit to their preservation2 and they are much better in this way than when salted4 ,the sugar gives no disagreeable taste4 ,this process is particularly valuable in making what is called kippered salmon2 and the fish preserved in this manner are far superior in quality and flavour to those which are salted or smoked4 ,if desired1 as much salt may be used as to give the taste that may be required2 but this substance does not conduce to their preservation4 ,in the preparation1 it is barely necessary to open the fish1 and to apply the sugar to the muscular parts1 placing it in a horizontal position for two or three days1 that this substance may penetrate4 ,after this it may be dried2 and it is only further necessary to wipe and ventilate it occasionally1 to prevent mouldiness4 ,a table spoonful of brown sugar is sufficient in this manner for a salmon of five or six pounds weight2 and if salt is desired1 a tea spoonful or more may be added4 ,saltpetre may be used instead1 in the same proportion1 if it is desired to make the kipper hard4 #abi4 ,,to ,,salt ,,hams4 ,for three hams pound and mix together half a peck of salt1 half an ounce of salt prunella1 three ounces of salt-petre1 and four pounds of coarse salt2 rub the hams well with this1 and lay what is to spare over them1 let them lie three days1 then hang them up4 ,take the pickle in which the hams were1 put water enough to cover the hams1 with more common salt1 till it will bear an egg1 then boil and skim it well1 put it in the salting tub1 and the next morning put it in the hams2 keep them down the same as pickled pork2 in a fortnight take them out of the liquor1 rub them well with brine1 and hang them up to dry4 #acj4 ,,to ,,dry ,,salt ,,beef ,,and ,,pork4 ,lay the meat on a table or in a tub with a double bottom1 that the brine may drain off as fast as it forms1 rub the salt well in1 and be careful to apply it to every niche2 afterwards put it into either of the above utensils2 when it must be frequently turned1 after the brine has ceased running1 it must be quite buried in salt1 and kept closely packed4 ,meat which has had the bones taken out is the best for salting4 ,in some places the salted meat is pressed by heavy weights1 or a screw1 to extract the moisture sooner4 #aca4 ,,to ,,pickle ,,in ,,brine4 ,a good brine is made of bay salt and water1 thoroughly saturated1 so that some of the salt remains undissolved2 into this brine the substances to be preserved are plunged1 and kept covered with it4 ,among vegetables1 ,french beans1 artichokes1 olives1 and the different sorts of samphire1 may be thus preserved1 and among animals1 herrings4 #acb4 ,to ,salt by another ,method4 ,mix brown sugar1 bay salt1 common salt1 each two pounds1 saltpetre eight ounces1 water two gallons2 this pickle gives meats a fine red colour1 while the sugar renders them mild and of excellent flavour4--,large quantities are to be managed by the above proportions4 ,,british ,,wines4 -------- ,the different processes in wine making1 range themselves under the following heads3 ,gathering the fruit1--picking the fruit1--bruising the fruit1--and vatting the fruit4 ,vinous fermentation1 flavouring the wine1--drawing the must1--pressing the husks1--casking the must4 ,spirituous fermentation1 racking the wine1--fuming the wine1--bottling and corking the wine4 ,,apparatus ,,for ,,wine ,,making4 ,to make wine well1 and with facility1 persons should have all the requisite apparatus1 namely1 the vats1 vat-staff1 fruit-bruiser1 strainer1 hair-bags1 canvas-bags1 wine-press1 thermometer1 and bottling-machine4 #acc4 ,,gathering ,,the ,,fruit4 ,fruit of every description1 says ,mr4 ,carnell1 in his excellent treatise on wine making1 should be gathered in fine weather2 those of the berry kind often appear ripe to the eye before they really are so1 therefore it is requisite to taste them several times in order to ascertain that they are arrived at the crisis of maturity4 ,if the fruit be not ripe1 the wine will be harsh and hard1 and unpleasant to the palate1 and more so to the stomach2 it will also take more spirit and saccharine1 and take a longer time to be fit for the table4 ,if the fruit be too ripe1 the wine from it will be faint1 low1 and vapid2 it will not be strong and generous2 it will also require more trouble1 additional spirit1 and expense4 #acd4 ,,picking4 ,detach the unripe and bad berries3 the result when the wine is drank1 will be greatly superior in richness4 ,pick the stalks from grapes1 currants1 and gooseberries1 previously to their being placed in the vat4 #ace4 ,,bruising4 ,the quantity of fruit for making a vintage of domestic wine1 is not so large but it may be bruised in a tub1 and from thence removed into the vat1 or if the quantity be very small1 it may be bruised in the vat4 ,while the fruit is picking by one person1 another may bruise it1 and as it is bruised remove it into the vat4 ,when ,malaga or ,smyrna raisins are used1 they are to be put into the vat with the water1 to soak1 and the following day taken out and bruised1 then returned into the vat again4 #acf4 ,,vatting4 ,the first thing to be done is to place the guard against the tap-hole1 to prevent the husks escaping at the time the must or extract is drawn off4 ,when all the fruit is in the vat the water should be added1 and the contents stirred with the vat-staff1 and left to macerate until the next day1 when sugar1 tartar1 c4 diluted with some of the liquor1 is to be put into the vat1 and the whole again stirred up4 ,the place where the vat is situated should have a free circulation of air1 and a temperature of not less than #eh degrees4 ,if the vinous fermentation do not take place1 in a reasonable time1 the contents must be often stirred1 and the place made warmer4 #acg4 ,,vinous ,,fermentation4 ,the time of a vinous fermentation commencing is always uncertain2 it depends much on the quality and quantity of the contents of the vat1 on its local situation1 on the season or weather1 and most particularly on the greenness or ripeness of the fruit4 ,to produce a medium vinous fermentation1 the vats and contents ought to be placed in a temperature from #fj to #gj degrees4 ,and if this is found not to produce fermentation in a short time1 the temperature of the place must be made warmer1 and the vat often stirred with the vat-staff4 ,the commencement of the vinous fermentation may be known by plunging the thermometer into the middle of the vat1 for a minute1 and when taken out1 if a fermentation has commenced1 the temperature of the contents will be higher than at the place where the vats are situated4 ,when the vinous fermentation begins1 it is very conspicuous1 and may be known by its taste1 smell1 appearance1 and effects4 ,the contents will first gently rise1 and swell with a slight movement and a little hissing4 ,a considerable motion will take place1 and the contents will increase in heat and bulk1 while a quantity of air escapes4 ,it is impossible to lay down an exact time for a vinous fermentation2 but for eighteen gallons1 two or three days are generally sufficient for white wines2 and red wines require a day or two more4 #ach4 ,,flavouring4 ,when the vinous fermentation is about half over1 the flavouring ingredients are to be put into the vat and well stirred into the contents4 ,if almonds form a component part1 they are first to be beaten to a paste and mixed with a pint or two of the must4 ,nutmegs1 cinnamon1 ginger1 seeds1 c4 should1 before they are put into the vat1 be reduced to powder1 and mixed with some of the must4 #aci4 ,,drawing ,,the ,,must4 ,when the must in the vat gives1 by tasting1 a strong vinous pungency1 that is the period to stop the remaining slight fermentation1 by drawing off the must1 in order to have strong and generous wine4 ,a cock1 or spicket and faucet1 is to be put into the tap-hole of the vat1 and the must drawn off and put into open vessels1 there to remain till the pressing is finished4 #adj4 ,,pressing ,,the ,,husks4 ,as soon as all the must is drawn off from the vat1 the husks are to be put into hair-bags1 and the mouth of each bag is to be well fastened1 then put into the press1 and the whole pressed without delay4 ,the must that is pressed out is to be mixed with the must that was drawn off from the vat4 ,many ways may be contrived for pressing a small vintage1 for those persons who cannot afford to purchase a proper wine-press2 but several wines do not require pressing2 and may be strained through a sweet1 clean1 canvas bag1 made with a pointed end downwards4 #ada4 ,,casking ,,the ,,must4 ,each cask is to be filled1 within about an inch of the bung-hole1 which should be covered over lightly with a flat piece of wood4 ,the must now is perfectly cool and calm1 and will remain in this state until the spirituous fermentation commences4 #adb4 ,,spirituous ,,fermentation4 ,the spirituous fermentation is essentially necessary to the clarification1 goodness1 and perfection of the wine4 ,if the vinous fermentation has been well conducted1 and the wine cellar be not too cold1 a spirituous fermentation will commence in a few days1 and abate in six or twelve days1 the time depending on circumstances1 and on the quality and quantity of the wine4 ,the brandy or spirit assigned should at this time be put to the wine by pouring it in gently without disturbing the wine4 ,the cask now1 if not full1 must be filled up and bunged with a wooden bung covered with a piece of new canvass larger than the bung4 ,in about a month after the spirit has been added1 the cask will again want filling up2 this should be done with the overplus of the vintage1 if not with some other good wine1 and the cask re-bunged very tight4 ,the cask should be pegged once a month or oftener to see if the wine be clear and not thick1 and as soon as it is fine and bright1 it must be racked off its lees4 #adc4 ,,racking4 ,this is an operation highly requisite to the keeping wine good2 to its purification1 strength1 colour1 brilliancy1 richness1 and flavour1 and is performed by drawing off the wine and leaving the lees in the cask4 ,a siphon should be used but if not1 the cask should be tapped two or three days previously4 ,it may be racked off into another cask1 or into a vat or tub1 and returned into the same cask again1 after it has been well cleaned2 and1 if requisite1 the cask may be slightly fumigated1 immediately before the wine is returned into it4 ,if the wine1 on being tasted1 is found weak1 a little spirit is to be given to it1 the cask filled up and bunged tight4 ,the racking off ought to be performed in temperate weather1 and as soon as the wines appear clear1 a second racking will make them perfectly brilliant1 and if so they will want no fining4 #add4 ,,fining4 ,many wines require fining before they are racked1 and the operation of fining is not always necessary4 ,most wines1 well made1 do not want fining2 this may be ascertained by drawing a little into a glass1 from a peg-hole4 ,one of the best finings is as follows3--,take one pound of fresh marsh-mallow roots1 washed clean1 and cut into small pieces2 macerate them in two quarts of soft water1 for twenty-four hours1 then gently boil the liquor down to three half pints1 strain it1 and when cold1 mix with it half an ounce of pipe-clay or chalk1 in powder1 then pour the mucilage into the cask1 and stir up the wine so as not to disturb the lees1 and leave the vent-peg out for some days after4 ,or1 take boiled rice1 two table-spoonsful1 the white of one new egg1 and half an ounce of burnt alum1 in powder4 ,mix with a pint or more of the wine1 then pour the mucilage into the cask1 and stir the wine with a stout stick1 but not to agitate the lees4 ,or1 dissolve1 in a gentle heat1 half an ounce of isinglass in a pint or more of the wine1 then mix with it half an ounce of chalk1 in powder2 when the two are well incorporated1 pour it into the cask1 and stir the wine so as not to disturb the lees4 ,as soon as wines are clear and bright1 after being fined down1 they ought to be racked into a sweet and clean cask1 the cask filled up and bunged tight4 #ade4 ,,bottling ,,and ,,corking4 ,fine clear weather is best for bottling all sorts of wines1 and much cleanliness is required4 ,the first consideration1 in bottling wines1 is to examine and see if the wines are in a proper state4 ,the wines should be fine and brilliant1 or they will never brighten after4 ,the bottles must be all sound1 clean1 and dry1 with plenty of good sound corks4 ,the cork is to be put in with the hand1 and then driven well in with a flat wooden mallet1 the weight of which ought to be a pound and a quarter1 but however1 not to exceed a pound and a half1 for if the mallet be too light or too heavy it will not drive the cork in properly1 and may break the bottle4 ,the corks must so completely fill up the neck of each bottle as to render them air tight1 but leave a space of an inch between the wine and the cork4 ,when all the wine is bottled1 it is to be stored in a cool cellar1 and on no account on the bottles' bottoms1 but on their sides and in saw-dust4 #adf4 ,,mr4 ,,carnell's ,,receipt ,,for ,,red ,,gooseberry ,,wine4 ,take cold soft water1 #aj gallons1 red gooseberries1 #aa gallons1 and ferment4 ,now mix raw sugar1 #af lbs4 beet-root1 sliced1 #b lbs4 and red tartar1 in fine powder1 #c ounces4 ,afterwards put in sassafras chips1 #a lb4 and brandy1 #a gallon1 or less4 ,this will make #ah gallons4 #adg4 ,another4 ,when the weather is dry1 gather gooseberries about the time they are half ripe2 pick them clean1 put the quantity of a peck into a convenient vessel1 and bruise them with a piece of wood1 taking as much care as possible to keep the seeds whole4 ,now1 having put the pulp into a canvass-bag1 press out all the juice2 and to every gallon of the gooseberries add about three pounds of fine loaf-sugar3 mix the whole together by stirring it with a stick1 and as soon as the sugar is quite dissolved1 pour it into a convenient cask1 which will hold it exactly4 ,if the quantity be about eight or nine gallons1 let it stand a fortnight2 if twenty gallons1 forty days1 and so on in proportion2 taking care the place you set it in be cool4 ,after standing the proper time1 draw it off from the lees1 and put it into another clean vessel of equal size1 or into the same1 after pouring the lees out1 and making it clean2 let a cask of ten or twelve gallons stand for about three months1 and twenty gallons for five months1 after which it will be fit for bottling off4 #adh4 ,,red ,,and ,,white ,,gooseberry ,,wine4 ,take cold soft water1 #c gallons1 red gooseberries1 #a gallons1 white gooseberries1 #b gallons4 ,ferment4 ,now mix raw sugar1 #e lbs4 honey1 #a lbs4 tartar1 in fine powder1 #a oz4 ,afterwards put in bitter almonds1 two ounces1 sweet-briar1 one small handful1 and brandy one gallon1 or less4 ,this will make six gallons4 #adi4 ,,white ,,gooseberry ,,or ,,champaigne ,,wine4 ,take cold soft water1 #d gallons1 white gooseberries1 #e gallons4 ,ferment4 ,now mix refined sugar1 #f pounds1 honey1 #d pounds1 white tartar1 in fine powder1 #a oz4 ,put in orange and lemon peel1 one ounce dry1 or two ounces fresh2 and add white brandy a gallon4 ,this will make nine gallons4 #aej4 ,,gooseberry ,,wine ,,of ,,the ,,best ,,quality1 ,,resembling ,,champaigne4 ,to each ,scotch pint of full ripe gooseberries1 mashed1 add one ,scotch pint of water1 milk-warm1 in which has been dissolved #a lb4 of single refined sugar3 stir the whole well1 and cover up the tub with a blanket1 to preserve the heat generated by the fermentation of the ingredients3 let them remain in this vessel three days1 stirring them twice or three times a day3 strain off the liquor through a sieve1 afterwards through a coarse linen cloth2 put it into the casks it will ferment without yeast4 ,let the cask be kept full with some of the liquor reserved for the purpose4 ,it will ferment for ten days1 sometimes for three weeks3 when ceased1 and only a hissing noise remains1 draw off two or three bottles1 according to the strength you wish it to have1 from every #bj pint cask1 and fill up the cask with brandy or whiskey2 but brandy is preferable4 ,to make it very good1 and that it may keep well1 add as much sherry1 together with a oz4 of isinglass dissolved in water to make it quite liquid2 stir the whole well4 ,bung the cask up1 and surround the bung with clay2 the closer it is bunged the better2 a fortnight after1 if it be clear at the top1 taste it2 if not sweet enough1 add more sugar2 #bb lbs4 is the just quantity in all for #bj pints of wine2 leave the wine six months in the cask2 but after being quite fine1 the sooner it is bottled1 the more it will sparkle and resemble champaigne4 ,the process should be carried on in a place where the heat is between #dh and #ef ,fahrenheit4--,n4 ,b4 ,currant wine may be made in the same manner4 #aea4 ,,to ,,make ,,british ,,champaigne4 ,take gooseberries before they are ripe1 crush them with a mallet in a wooden bowl1 and to every gallon of fruit put a gallon of water2 let it stand two days1 stirring it well2 squeeze the mixture with the hands through a hop-sieve2 then measure the liquor1 and to every gallon put #c lbs4 of loaf sugar2 mix it well in the tub1 and let it stand one day2 put a bottle of the best brandy into the cask2 which leave open five or six weeks1 taking off the scum as it rises2 then make it up1 and let it stand one year in the barrel before it is bottled4 ,the proportion of brandy to be used for this liquor1 is one pint to #g gallons4 #aeb4 ,,gooseberry ,,and ,,currant ,,wine ,,mixed4 ,take cold soft water1 #f gallons1 gooseberries1 #d do4 currants1 #d do4 ,ferment4 ,mix1 raw sugar1 #ab lbs4 honey1 #c lbs4 and tartar1 in fine powder1 #a oz4 bitter almonds1 #a oz4 ,put in brandy #f pints1 or more4 ,this will make #ab gallons4 #aec4 ,another4 ,take cold soft water1 #e gallons1 gooseberries and currants1 #d gallons4 ,ferment4 ,then add raw sugar1 #ab lbs4 tartar1 in fine powder1 #a oz4 ginger1 in powder1 #c ounces1 sweet marjoram1 a handful1 ,british spirits1 #a quart4 ,this will make #i gallons4 #aed4 ,,red ,,currant ,,wine4 ,take cold soft water1 #aa gallons1 red currants1 #h gallons1 raspberries1 #a quart4 ,ferment4 ,mix1 raw sugar1 #bj lbs4 beet-root1 sliced1 #b lbs4 and red tartar1 in fine powder1 #c ounces4 ,put in #a nutmeg1 in fine powder2 add brandy1 #a gallon4 ,this will make #ah gallons4 #aee4 ,another4 ,boil four gallons of spring water1 and stir into it #a lb4 of honey2 when thoroughly dissolved1 take it off the fire2 then stir it well in order to raise the scum1 which take clean off1 and cool the liquor4 ,when thus prepared1 press out the same quantity of the juice of red currants moderately ripe1 which being well strained1 mix well with the water and honey1 then put them into a cask1 or a large earthen vessel1 and let them stand to ferment for #bd hours2 then to every gallon add #b lbs4 of fine sugar1 stir them well to raise the scum1 and when well settled1 take it off1 and add oz4 of cream of tartar1 with the whites of two or three eggs1 to refine it4 ,when the wine is well settled and clear1 draw it off into a small vessel1 or bottle it up1 keeping it in a cool place4 ,of white currants1 a wine after the same manner may be made1 that will equal in strength and pleasantness many sorts of white wine2 but as for the black1 or ,dutch currants1 they are seldom used1 except for the preparation of medicinal wines4 #aef4 ,another4 ,gather the currants in dry weather1 put them into a pan and bruise them with a wooden pestle2 let them stand about #bj hours1 after which strain through a sieve2 add #c lbs4 of fine powdered sugar to each four quarts of the liquor1 and after shaking it well1 fill the vessel and put a quart of good brandy to every #g gallons4 ,in #d weeks1 if it does not prove quite clear1 draw it off into another vessel1 and let it stand1 previously to bottling it off1 about ten days4 #aeg4 ,,red ,,and ,,white ,,currant ,,wine4 ,take cold soft water1 #ab gallons1 white currants1 #d do4 red currants1 #c do4 ,ferment4 ,mix1 raw sugar1 #be lbs4 white tartar1 in fine powder1 #c oz4 ,put in sweet-briar leaves1 #a handful1 lavender leaves1 #a do4 then add spirits1 #b quarts or more4 ,this will make #ah gallons4 #aeh4 ,,dutch ,,currant ,,wine4 ,take of cold soft water1 #i gallons1 red currants1 #aj do4 ,ferment4 ,mix1 raw sugar1 #a,o lbs4 beet-root1 sliced1 #b lbs4 red tartar1 in fine powder1 #b oz4 ,put in bitter almonds1 #a oz4 ginger1 in powder1 #b oz4 then add brandy1 #a quart4 ,this will make #ah gallons4 #aei4 ,,dutch ,,red ,,currant ,,wine4 ,take of cold soft water1 #aa gallons1 red currants1 #h do4 ,ferment4 ,mix1 raw sugar1 #ab lbs4 red tartar1 in fine powder1 #b oz4 ,put in coriander seed1 bruised1 #b oz4 then add ,british spirit1 #b quarts4 ,this will make #ah gallons4 #afj4 ,,mixed ,,berries1 ,,from ,a ,,small ,,garden4 ,take of cold soft water1 #aa gallons1 fruit #h do4 ,ferment4 ,mix1 treacle1 #ad or #af lbs4 tartar1 in powder1 #a oz4 ,put in ginger1 in powder1 #d oz4 sweet herbs1 #b handsful3 then add spirits1 #a or #b quarts4 ,this will make #ah gallons4 #afa4 ,,compound ,,wine4 ,an excellent family wine may be made of equal parts of red1 white1 and black currants1 ripe cherries1 and raspberries1 well bruised1 and mixed with soft water1 in the proportion of #d lbs4 of fruit to #a gallon of water4 ,when strained and pressed1 #c lbs4 of moist sugar are to be added to each gallon of liquid4 ,after standing open for three days1 during which it is to be stirred frequently1 it is to be put into a barrel1 and left for a fortnight to work1 when a ninth part of the brandy is to be added1 and the whole bunged down4 ,in a few months it will be a most excellent wine4 #afb4 ,,other ,,mixed ,,fruits1 ,,of ,,the ,,berry ,,kind4 ,take of cold soft water1 #b gallons4 fruit1 #ah do4 ,ferment4 ,mix1 honey1 #f lbs4 tartar1 in fine powder1 #b oz4 ,put in peach-leaves1 #f handsful2 then add brandy1 #a gallon4 ,this will make #ah gallons4 #afc4 ,,white ,,currant ,,wine4 ,take of cold soft water1 #i gallons1 white currants1 #i gallons1 white gooseberries1 #a do4 ,ferment4 ,mix1 refined sugar1 #be lbs4 white tartar1 in powder1 #a oz4 clary seed1 bruised1 #b oz4 or clary flowers1 or sorrel flowers1 #d handsful2 then add1 white brandy1 #a gallon4 ,this will make #ah gallons4 #afd4 ,another4 ,take of cold soft water1 #aj gallons1 white currants1 #aj do4 ,ferment4 ,mix1 refined sugar1 #be lbs4 white tartar1 in fine powder1 #a oz4 then add1 bitter almonds1 #b oz4 and white brandy1 #a gallon4 ,this will make #ah gallons4 #afe4 ,,black ,,currant ,,wine4 ,take of cold soft water1 #aj gallons1 black currants1 #f do4 strawberries1 #c do4 ,ferment4 ,mix1 raw sugar1 #be lbs4 red tartar1 in fine powder1 #f oz4 orange thyme1 #b handsful2 then add brandy1 #b or #c quarts4 ,this will make #ah gallons4 #aff4 ,another4 ,take of cold soft water1 #ab gallons1 black currants1 #e do4 white or red currants1 or both1 #c do4 ,ferment4 ,mix1 raw sugar1 #cj lbs4 or less1 red tartar1 in fine powder1 #e oz4 ginger1 in powder1 #e oz4 then add brandy1 #a gallon1 or less4 ,this will make #ah gallons4 #afg4 ,,strawberry ,,wine4 ,take of cold soft water1 #g gallons1 cider1 #f do4 strawberries1 #f do4 ,ferment4 ,mix1 raw sugar1 #af lbs4 red tartar1 in fine powder1 #c oz4 the peel and juice of two lemons2 then add brandy1 #b or #c quarts4 ,this will make #ah gallons4 #afh4 ,another4 ,take of cold soft water1 #aj gallons1 strawberries1 #i do4 ,ferment4 ,mix1 raw sugar1 #be lbs4 red tartar1 in fine powder1 #c oz4 #b lemons and #b oranges1 peel and juice2 then add brandy1 #a gallon4 ,this will make #ah gallons4 #afi4 ,,raspberry ,,wine4 ,take of cold soft water1 #f gallons1 cider1 #d do4 raspberries1 #f do4 any other fruit1 #c do4 ,ferment4 ,mix1 raw sugar1 #ah or #bj lbs4 red tartar1 in fine powder1 #c oz4 orange and lemon peel1 #b oz4 dry1 or #d oz4 fresh2 then add brandy1 #c quarts4 ,this will make #ah gallons4 #agj4 ,another4 ,gather the raspberries when ripe1 husk them and bruise them2 then strain them through a bag into jars or other vessels4 ,boil the juice1 and to every gallon put a pound and a half of lump-sugar4 ,now add whites of eggs1 and let the whole boil for fifteen minutes1 skimming it1 as the froth rises4 ,when cool and settled1 decant the liquor into a cask1 adding yeast to make it ferment4 ,when this has taken place1 add a pint of white wine1 or half a pint of proof spirit to each gallon contained in the cask1 and hang a bag in it containing an ounce of bruised mace4 ,in three months1 if kept in a cool place1 it will be very excellent and delicious wine4 #aga4 ,,mulberry ,,wine4 ,on a dry day1 gather mulberries1 when they are just changed from redness to a shining black2 spread them thinly on a fine cloth1 or on a floor or table1 for twenty-four hours2 and then press them4 ,boil a gallon of water with each gallon of juice2 putting to every gallon of water1 an ounce of cinnamon bark1 and six ounces of sugar candy finely powdered4 ,skim and strain the water when it is taken off and settled1 and put to it the mulberry juice4 ,now add to every gallon of the mixture1 a pint of white or ,rhenish wine4 ,let the whole stand in a cask to ferment1 for five or six days4 ,when settled1 draw it off into bottles1 and keep it cool4 #agb4 ,,elder-,,berry ,,wine4 ,take of cold soft water1 #af gallons1 ,malaga raisins1 #ej lbs4 ,elder-berries1 #d gallons1 red tartar1 in fine powder1 #d ounces4 ,mix ginger1 in powder1 #e ounces1 cinnamon1 cloves1 and mace1 of each #b ounces1 #c oranges or lemons1 peel and juice4 ,then add #a gallon of brandy4 ,this will make #ah gallons4 #agc4 ,another4 ,in making elder juice1 let the berries be fully ripe1 and all the stalks be clean picked from them2 then1 have a press ready for drawing off all the juice1 and four hair cloths1 somewhat broader than the press2 lay one layer above another1 having a hair cloth betwixt every layer1 which must be laid very thin and pressed a little at first1 and then more till the press be drawn as close as possible4 ,now take out the berries1 and press all the rest in the like manner3 then take the pressed berries1 break out all the lumps1 put them into an open-headed vessel1 and add as much liquor as will just cover them4 ,let them infuse so for seven or eight days2 then put the best juice into a cask proper for it to be kept in1 and add one gallon of malt spirits1 not rectified1 to every twenty gallons1 of elder juice1 which will effectually preserve it from becoming sour for two years at least4 #agd4 ,another4 ,pick the berries when quite ripe1 put them into a stone jar1 and set them in an oven1 or in a kettle of boiling water1 till the jar is hot through1 then take them out1 and strain them through a coarse sieve2 squeeze the berries1 and put the juice into a clean kettle4 ,to every quart of juice put a pound of fine ,lisbon sugar2 let it boil1 and skim it well4 ,when clear and fine1 pour it into a cask4 ,to every ten gallons of wine add an ounce of isinglass dissolved in cider1 and six whole eggs4 ,close it up1 let it stand six months1 and then bottle it4 #age4 ,,imitation ,,of ,,cyprus ,,wine4 ,to ten gallons of water1 put ten quarts of the juice of white elder-berries1 pressed gently from the berries by the hand1 and passed through a sieve1 without bruising the seeds3 add to every gallon of liquor three pounds of ,lisbon sugar1 and to the whole quantity two ounces of ginger sliced1 and one ounce of cloves4 ,boil this nearly an hour1 taking off the scum as it rises1 and pour the whole to cool1 in an open tub1 and work it with ale yeast1 spread upon a toast of bread1 for three days4 ,then turn it into a vessel that will just hold it1 adding about a pound and a half of bruised raisins1 to lay in the liquor till drawn off1 which should not be done till the wine is fine4 ,this wine is so much like the fine rich wine brought from the island of ,cyprus1 in colour1 taste1 and flavour1 that it has deceived the best judges4 #agf4 ,,elder-,,flower ,,wine2 ,,or ,,english ,,frontiniac4 ,boil eighteen pounds of white powdered sugar in six gallons of water1 and two whites of eggs well beaten2 skim it1 and put in a quarter of a peck of elder-flowers2 do not keep them on the fire4 ,when cool1 stir it1 and put in six spoonsful of lemon juice1 four or five of yeast1 and beat well into the liquor3 stir it well every day2 put six pounds of the best raisins1 stoned1 into the cask1 and tun the wine4 ,stop it close1 and bottle it in six months4 ,when well kept1 this wine will pass very well for ,frontiniac4 #agg4 ,another4 ,to six gallons of spring water put six pounds of sun raisins cut small1 and a dozen pounds of fine sugar2 boil the whole together for about an hour and a half4 ,when the liquor is cold1 put half a peck of ripe elder flowers in1 with about a gill of lemon-juice1 and half the quantity of ale yeast4 ,cover it up1 and1 after standing three days1 strain it off4 ,now pour it into a cask that is quite clean1 and that will hold it with ease4 ,when this is done1 put a quart of ,rhenish wine to every gallon2 let the bung be slightly put in for twelve or fourteen days2 then stop it down fast1 and put it in a cool place for four or five months1 till it be quite settled and fine2 then bottle it off4 #agh4 ,,imitation ,,of ,,port ,,wine4 ,take #f gallons of good cider1 #a gallons of port wine1 #a gallons of the juice of elder-berries1 #c quarts of brandy1 #a ounces of cochineal4 ,this will produce nine gallons and a half4 ,bruise the cochineal very fine1 and put it with the brandy into a stone bottle2 let it remain at least a fortnight1 shaking it well once or twice a day2 at the end of that time to procure the cider1 and put five gallons into a nine gallon cask1 add to it the elder juice and port wine1 then the brandy and cochineal4 ,take the remaining gallon of cider to rinse out the bottle that contained the brandy2 and lastly1 pour it into the cask1 and bung it down very close1 and in six weeks it will be fit for bottling4 ,it is1 however1 sometimes not quite so fine as could be wished2 in that case add two ounces of isinglass1 and let it remain a fortnight or three weeks longer1 when it will be perfectly bright2 it would not be amiss1 perhaps1 if the quantity of isinglass mentioned1 was added to the wine before it was bunged down1 it will tend1 very considerably1 to improve the body of the wine4 ,if it should not appear sufficiently rough flavoured1 add an ounce1 or an ounce and a half of roche-alum1 which will1 in most cases1 impart a sufficient astringency4 ,after it is bottled it must be packed in as cool a place as possible4 ,it will be fit for using in a few months2 but if kept longer1 it will be greatly improved4 #agi4 ,,wortleberry1 ,,or ,,bilberry ,,wine4 ,take of cold soft water1 #f gallons1 cider1 #f gallons1 berries1 #h gallons2 ,ferment4 ,mix raw sugar #bj pounds1 tartar1 in fine powder1 #d ounces4 ,add ginger1 in powder1 #d ounces1 lavender and rosemary leaves1 #b handsful1 rum1 or ,british spirits1 #a gallon4 ,this will make #ah gallons4 #ahj4 ,,birch ,,wine4 ,the season for obtaining the liquor from birch-trees1 is in the latter end of ,february1 or the beginning of ,march1 before the leaves shoot out1 and as the sap begins to rise4 ,if the time is delayed1 the juice will grow too thick to be drawn out4 ,it should be as thin and clear as possible4 ,the method of procuring the juice1 is by boring holes in the trunk of the tree1 and fixing faucets of elder2 but care should be taken not to tap it in too many places at once1 for fear of injuring the tree4 ,if the tree is large1 it may be bored in five or six places at once1 and bottles are to be placed under the apertures for the sap to flow into4 ,when four or five gallons have been extracted from different trees1 cork the bottles very close and wax them till the wine is to be made1 which should be as soon as possible after the sap has been obtained4 ,boil the sap1 and put four pounds of loaf sugar to every gallon1 also the peel of a lemon cut thin2 then boil it again for nearly an hour1 skimming it all the time4 ,now pour it into a tub1 and as soon as it is cold1 work it with a toast spread with yeast1 and let it stand five or six days1 stirring it twice or three times each day4 ,into a cask that will contain it1 put a lighted brimstone match1 stop it up till the match is burnt out1 and then pour the wine into it1 putting the bung lightly in1 till it has done working4 ,bung it very close for about three months1 and then bottle it4 ,it will be good in a week after it is put into the bottles4 #aha4 ,another4 ,birch wine may be made with raisins in the following manner3 ,to a hogshead of birch-water1 take four hundred of ,malaga raisins3 pick them clean from the stalks1 and cut them small4 ,then boil the birch liquor for one hour at least1 skim it well1 and let it stand till it be no warmer than milk4 ,then put in the raisins1 and let it stand close covered1 stirring it well four or five times every day4 ,boil all the stalks in a gallon or two of birch liquor1 which1 when added to the other1 when almost cold1 will give it an agreeable roughness4 ,let it stand ten days1 then put it in a cool cellar1 and when it has done hissing in the vessel1 stop it up close4 ,it must stand at least nine months before it is bottled4 #ahb4 ,,blackberry ,,wine4 ,having procured berries that are fully ripe1 put them into a large vessel of wood or stone1 with a cock in it1 and pour upon them as much boiling water as will cover them4 ,as soon as the heat will permit the hand to be put into the vessel1 bruise them well till all the berries are broken4 ,then let them stand covered till the berries begin to rise towards the top1 which they usually do in three or four days4 ,then draw off the clear into another vessel1 and add to every ten quarts of this liquor1 a pound of sugar4 ,stir it well and let it stand to work a week or ten days1 in another vessel like the first4 ,then draw it off at the cock through a jelly-bag into a large vessel4 ,take four ounces of isinglass1 and lay it to steep twelve hours in a pint of white wine4 ,the next morning1 boil it upon a slow fire till it is all dissolved4 ,then take a gallon of blackberry-juice1 put in the dissolved isinglass1 give them a boil together1 and pour all into the vessel4 ,let it stand a few days to purge and settle1 then draw it off1 and keep it in a cool place4 #ahc4 ,,spruce ,,wine4 ,for this1 which is only a superior sort of white spruce beer1 proceed as follows3 ,to every gallon of water take #a lbs4 of honey1 and a pound of fine starch4 ,the starch1 however1 previously to its being blended with the honey1 liquor1 or syrup1 must be reduced to a fine transparent jelly1 by boiling it with part of the water purposely preserved4 ,a quarter of a pound of essence of spruce may be used to #f gallons of water2 and the same method may be pursued in working1 fining1 and bottling1 as directed for white spruce beer4 ,spruce is a wholesome and pleasant drink to those who are used to it1 and persons soon become habituated4 ,it contains a vast quantity of fixed air1 which is extremely bracing2 and the use of this liquor is particularly to be recommended to such as are troubled with scorbutic humours1 or have the gravel4 ,it is chiefly used in summer4 #ahd4 ,,juniper-,,berry ,,wine4 ,take of cold soft water1 #ah gallons1 ,malaga or ,smyrna raisins1 #ce lbs4 juniper berries1 #i quarts1 red tartar1 #d ounces1 wormwood and sweet marjoram1 each #b handsful4 ,british spirit1 two quarts1 or more4 ,ferment for ten or twelve days4--,this will make eighteen gallons4 #ahe4 ,,damson ,,wine4 ,take of cold soft water1 #aa gallons1 damsons1 #h gallons2 ,ferment4 ,mix raw sugar1 #cj lbs4 red tartar1 in fine powder1 #f oz4 ,add brandy1 #a gallon4 ,this will make #ah gallons4 8,when the must10 says ,mr4 ,carnell1 8has fermented #b days1 7during which time it should be stirred up two or three times17 take out of the vat about two or three quarts of the stones1 and break them and the kernels1 and then return them into the vat again40 #ahf4 ,another ,method4 ,take a considerable quantity of damsons and common plums inclining to ripeness3 slit them in halves1 so that the stones may be taken out1 then mash them gently1 and add a little water and honey4 ,add to every gallon of the pulp a gallon of spring water1 with a few bay-leaves and cloves2 boil the mixture1 and add as much sugar as will well sweeten it2 skim off the froth and let it cool4 ,now press the fruit1 squeezing out the liquid part2 strain all through a fine strainer1 and put the water and juice together in a cask4 ,having allowed the whole to stand and ferment for three or four days1 fine it with white sugar1 flour1 and whites of eggs2 draw it off into bottles1 then cork it well4 ,in twelve days it will be ripe1 and will taste like weak ,port1 having the flavour of ,canary4 #ahg4 ,another4 ,gather the damsons on a dry day1 weigh them1 and bruise them4 ,put them into a stein that has a cock in it1 and to every #h pounds of fruit add a gallon of water4 ,boil the water1 skim it1 and put it scalding hot to the fruit4 ,let it stand two days1 then draw it off and put it into a vessel1 and to every gallon of liquor put #b lbs4 of fine sugar4 ,fill up the vessel1 and stop it close1 and the longer it stands the better4 ,keep it for twelve months in the vessel1 and then bottle1 putting a lump of sugar into every bottle4 ,the small damson is the best for this purpose4 #ahh4 ,,cherry ,,wine4 ,take of cold soft water1 #aj gallons1 cherries1 #aj gallons4 ,ferment4 ,mix raw sugar1 #cj lbs4 red tartar in fine powder1 #c oz4 ,add brandy1 #b or #c quarts4 ,this will make #ah gallons4 ,two days after the cherries have been in the vat1 ,mr4 ,carnell says1 we should take out about three quarts of the cherry stones1 break them and the kernels1 and return them into the vat again4 #ahi4 ,another4 ,take cherries1 nearly ripe1 of any red sort1 clear them of the stalks and stones1 then put them into a glazed earthen vessel1 and squeeze them to a pulp4 ,let them remain in this state for twelve hours to ferment2 then put them into a linen cloth not too fine1 and press out the juice with a pressing board1 or any other convenient instrument4 ,now let the liquor stand till the scum rises1 and with a ladle or skimmer take it clean off2 then pour the clearer part1 by inclination1 into a cask1 where1 to each gallon put a pound of the best loaf sugar1 and let it ferment for seven or eight days4 ,draw it off1 when clear1 into lesser casks1 or bottles2 keep it cool as other wines1 and in ten or twelve days it will be ripe4 #aij4 ,,morella ,,wine4 ,cleanse from the stalks1 sixty pounds of ,morella cherries1 and bruise them so that the stones shall be broken4 ,now press out the juice and mix it with #f gallons of sherry wine1 and four gallons of warm water4 ,having grossly powdered separate ounces of nutmeg1 cinnamon1 and mace1 hang them separately1 in small bags1 in the cask containing the mixture4 ,bung it down1 and in a few weeks it will become a deliciously flavoured wine4 #aia4 ,,peach ,,wine4 ,take of cold soft water1 #ah gallons1 refined sugar1 #be lbs4 honey1 #f lbs4 white tartar1 in fine powder1 #b ounces1 ,peaches1 sixty or eighty in number4 ,ferment4 ,then add #b gallons of brandy4 ,this will make #ah gallons4 ,the first division is to be put into the vat1 and the day after1 before the peaches are put in take the stones from them1 break them and the kernels1 then put them and the pulp into the vat1 and proceed with the general process4 #aib4 ,,peach ,,and ,,apricot ,,wine4 ,take peaches1 nectarines1 c4 pare them1 and take the stones out2 then slice them thin1 and pour over them from a gallon to two gallons of water1 and a quart of white wine4 ,place the whole on a fire to simmer gently for a considerable time1 till the sliced fruit becomes soft2 pour off the liquid part into another vessel containing more peaches that have been sliced but not heated2 let them stand for twelve hours1 then pour out the liquid part1 and press what remains through a fine hair bag4 ,let the whole be now put into a cask to ferment2 add of loaf-sugar1 a pound and a half to each gallon4 ,boil well1 an ounce of beaten cloves in a quart of white wine1 and add to it the above4 ,apricot wine may be made by only bruising the fruit and pouring the hot liquor over it4 ,this wine does not require so much sweetening4 ,to give it a curious flavour1 boil an ounce of mace1 and half an ounce of nutmegs1 in a quart of white wine2 and when the wine is fermenting1 pour the liquid in hot4 ,in about twenty days1 or a month1 these wines will be fit for bottling4 #aic4 ,,apricot ,,wine4 ,boil together three pounds of sugar1 and three quarts of water2 and skim it well4 ,put in six pounds of apricots pared and stoned1 and let them boil till they become tender4 ,then take them up1 and when the liquor is cold1 bottle it4 ,after taking out the apricots1 let the liquor be boiled with a sprig of flowered clary4 ,the apricots will make marmalade1 and be very good for present use4 #aid4 ,,lemon ,,wine4 ,pare off the rinds of six large lemons1 cut them1 and squeeze out the juice4 ,steep the rinds in the juice1 and put to it a quart of brandy4 ,let it stand three days in an earthen pot close stopped2 then squeeze six more1 and mix with it two quarts of spring water1 and as much sugar as will sweeten the whole4 ,boil the water1 lemons1 and sugar together1 and let it stand till it be cool4 ,then add a quart of white wine1 and the other lemons and brandy3 mix them together1 and run it through a flannel bag into some vessel4 ,let it stand three months and then bottle it off4 ,cork the bottle well2 keep it cool1 and it will be fit to drink in a month or six weeks4 #aie4 ,another4 ,pare five dozen of lemons very thin1 put the peels into five quarts of ,french brandy1 and let them stand fourteen days4 ,then make the juice into a syrup with #c lbs4 of single refined sugar1 and when the peels are ready1 boil #ea gallons of water1 with #dj lbs4 of single refined sugar for half an hour4 ,then put it into a tub1 and when cool1 add to it one spoonful of yeast1 and let it work two days4 ,then tun it1 and put in the brandy1 peels1 and syrup4 ,stir them altogether1 and close up the cask4 ,let it stand three months1 then bottle it1 and it will be as pale and as fine as any citron water4 #aif4 ,,apple ,,white ,,wine4 ,take of cold soft water1 #b gallons1 apples1 well bruised1 #c bushels1 honey1 #aj lbs4 white tartar1 #b ounces1 #a nutmeg1 in powder1 rum1 #b quarts4 ,this will make #ah gallons4 #aig4 ,,apple ,,wine4 ,to every gallon of apple juice1 immediately it comes from the press1 add #b lbs4 of common loaf sugar2 boil it as long as any scum rises1 then strain it through a sieve1 and let it cool2 add some good yeast1 and stir it well2 let it work in the tub for two or three weeks1 or till the head begins to flatten1 then skim off the head1 draw it clear off1 and tun it4 ,when made a year1 rack it off1 and fine it with isinglass2 then add a pint of the best rectified spirit of wine1 or a pint of ,french brandy1 to every #h gallons4 #aih4 ,,apple ,,red ,,wine4 ,take of cold1 soft water1 #b gallons1 apples1 well bruised1 #c bushels4 ,ferment4 ,mix1 raw sugar1 #ae lbs4 beet-root sliced1 #d lbs4 red tartar1 in fine powder1 #c oz4 then add ginger1 in powder1 #c oz4 rosemary and lavender leaves1 of each #b handsful1 ,british spirits1 #b quarts4 ,this will make #ah gallons4 #aii4 ,,quince ,,wine4 ,gather the quinces when pretty ripe1 in a dry day1 rub off the down with a linen cloth1 then lay them in hay or straw for ten days1 to perspire4 ,now cut them in quarters1 take out the cores1 and bruise them well in a mashing tub with a wooden pestle4 ,squeeze out the liquid part1 by pressing them in a hair bag1 by degrees1 in a cider press2 strain this liquor through a fine sieve1 then warm it gently over a fire1 and skim it1 but do not suffer it to boil4 ,now sprinkle into it some loaf-sugar reduced to powder2 then1 in a gallon of water and a quart of white wine1 boil #ab or #ad large quinces thinly sliced3 add #b lbs4 of fine sugar1 and then strain off the liquid part1 and mingle it with the natural juice of the quinces2 put this into a cask 7not to fill it7 and mix them well together2 then let it stand to settle2 put in two or three whites of eggs1 then draw it off4 ,if it be not sweet enough1 add more sugar1 and a quart of the best ,malmsey4 ,to make it still better1 boil a lb4 of stoned raisins and an oz4 of cinnamon bark in a quart of the liquor1 to the consumption of a third part1 and straining it1 put it into the cask when the wine is fermenting4 #bjj4 ,another ,method4 ,take #bj large quinces1 gathered when they are dry and full ripe1 wipe them clean with a coarse cloth1 and grate them with a large grater or rasp as near the cores as possible2 but do not touch the cores4 ,boil a gallon of spring water1 throw in the quinces1 and let them boil softly about a quarter of an hour4 ,then strain them well into an earthen pan1 on #b lbs4 of double refined sugar4 ,pare the peel off two large lemons1 throw them in1 and squeeze the juice through a sieve4 ,stir it about till it be very cool1 and then toast a thin bit of bread very brown1 rub a little yeast on it1 and let the whole stand close covered twenty-four hours4 ,then take out the toast and lemon1 put the wine in a cask1 keep it three months1 and then bottle it4 ,if a twenty gallon cask is wanted1 let it stand six months1 before bottling it2 and remember1 when straining the quinces1 to wring them hard in a coarse cloth4 #bja4 ,,orange ,,wine4 ,put #ab lbs4 of powdered sugar1 with the whites of #h or #aj eggs well beaten into #f gallons of spring water2 boil them of an hour2 when cold1 put into it two spoonsful of yeast and the juice of #ab lemons1 which being pared must stand with #b lbs4 of white sugar in a tankard1 and in the morning skim off the top1 and then put it into the water2 add the juice and rinds of fifty oranges1 but not the white or pithy part of the rinds2 let it work all together two days and two nights2 then add two quarts of ,rhenish or white wine1 and put it into the vessel4 #bjb4 ,another4 ,to #f gallons of water put #ae lbs4 of soft sugar2 before it boils1 add the whites of six eggs well beaten1 and take off the scum as it rises2 boil it an hour3 when cool1 add the juice of fifty oranges1 and two-thirds of the peels cut very thin2 and immerse a toast covered with yeast4 ,in a month after it has been in the cask1 add a pint of brandy and #b quarts of ,rhenish wine3 it will be fit to bottle in three or four months1 but it should remain in bottle for twelve months before it is drank4 #bjc4 ,,orange ,,and ,,lemon ,,wine4 ,orange wine of a superior quality may be made with #b lbs4 of clayed sugar1 and #a lb4 of ,malaga raisins to each gallon of water1 to which add the juice and peel of an orange1 and to every #ajj gallons of fluid1 #d lbs4 of ,rhenish tartar4 ,two lbs4 of honey1 and #a lb4 of ,malaga raisins1 with the juice and peel of a large orange1 to every gallon of water1 and #d lbs4 of ,rhenish tartar to every #ajj gallons of fluid1 will make an orange wine still superior to the former4 ,steep and press the fruit1 and expend the tartar in setting1 raising1 and cutting the backs3 the orange peel and juice are not to be added until the last stage of fermentation1 that is on cutting3 they will possess infinitely more vinosity than the ordinary orange wines1 indeed1 nearly as much as the juice of the vine4 ,lemon wine1 equally delicious1 may be made in a similar manner3 both these wines1 as they advance in age1 lose much of the grosser part of the orange and lemon flavour2 one approaches the bergamot1 and the other a fine citron1 and become fragrant as they advance in years3 they will be more improved if treacle be used1 divested of its colour and burnt flavour4 #bjd4 ,,parsnip ,,wine4 ,to #ab lbs4 of parsnips1 cut in slices1 add #d gallons of water2 boil them till they become quite soft4 ,squeeze the liquor well out of them1 run it through a sieve1 and add to every gallon #c pounds of loaf sugar4 ,boil the whole three quarters of an hour1 and when it is nearly cold1 add a little yeast4 ,let it stand for ten days in a tub1 stirring it every day from the bottom1 then put it into a cask for twelve months3 as it works over1 fill it up every day4 #bje4 ,,white ,,mead ,,wine4 ,take of cold soft water1 #ag gallons1 white currants1 #f quarts4 ,ferment4 ,mix honey1 #cj pounds1 white tartar1 in fine powder1 #c oz4 ,add balm and sweetbriar1 each #b handsful1 white brandy1 #a gallon4 ,this will make #ah gallons4 #bjf4 ,,red ,,mead1 ,,or ,,metheglin ,,wine4 ,take of cold soft water1 #ag gallons1 red currants1 #f quarts1 black currants1 #b quarts4 ,ferment4 ,mix honey1 #be pounds1 beet-root1 sliced1 #a pound1 red tartar1 in fine powder1 #d oz4 ,add cinnamon in powder1 #b oz4 brandy1 #a gallon4 ,this will make #ah gallons4 #bjg4 ,another4 ,fermented mead is made in the proportion of #a pound of honey to #c pints of water2 or by boiling over a moderate fire1 to two-thirds of the quantity1 three parts water and one part honey4 ,the liquor is then skimmed and casked1 care being taken to keep the cask full while fermenting4 ,during the fermenting process1 the cask is left unstopped and exposed to the sun1 or in a warm room1 until the working cease4 ,the cask is then bunged1 and a few months in the cellar renders it fit for use4 ,mead is rendered more vinous and pleasant by the addition of cut raisins1 or other fruits1 boiled after the rate of half a pound of raisins to six pounds of honey1 with a toasted crust of bread1 an ounce of salt of tartar in a glass of brandy1 being added to the liquor when casked2 to which some add five or six drops of the essence of cinnamon2 others1 pieces of lemon peel with various syrups4 #bjh4 ,,walnut ,,mead ,,wine4 ,to every gallon of water1 put three pounds and a half of honey1 and boil them together three quarters of an hour4 ,then to every gallon of liquor put about two dozen of walnut leaves1 pour the boiling liquor upon them1 and let them stand all night4 ,then take out the leaves1 put in a spoonful of yeast1 and let it work for two or three days4 ,then make it up1 and after it has stood for three months1 bottle it4 #bji4 ,,honey ,,wine4 ,put a quantity of the comb1 from which honey has been drained in a tub1 and add a barrel of cider1 immediately from the press2 this mixture stir1 and leave for one night4 ,it is then strained before fermentation2 and honey added1 until the specific gravity of the liquor is sufficient to bear an egg4 ,it is then put into a barrel2 and after the fermentation is commenced1 the cask is filled every day1 for three or four days1 that the froth may work out of the bung-hole4 ,when the fermentation moderates1 put the bung in loosely1 lest stopping it tight might cause the cask to burst4 ,at the end of five or six weeks1 the liquor is to be drawn off into a tub1 and the whites of eight eggs1 well beaten up1 with a pint of clean sand1 is to be put into it3 then add a gallon of cider spirit2 and after mixing the whole together1 return it into the cask1 which is to be well cleaned1 bunged tight1 and placed in a proper situation for racking off1 when fine4 ,in the month of ,april following1 draw it off into kegs1 for use2 and it will be equal to almost any foreign wine4 #baj4 ,,cowslip ,,red ,,wine4 ,take of cold soft water1 #ah gallons1 ,smyrna raisins1 #dj lbs4 ,ferment4 ,mix beet-root1 sliced1 #c lbs4 red tartar1 in fine powder1 #b oz4 ,add cowslip-flowers1 #ad lbs4 cloves and mace1 in powder1 #a oz4 brandy1 one gallon4 ,this will make #ah gallons4 #baa4 ,,cowslip ,,white ,,wine4 ,take of cold soft water1 #ah gallons1 ,malaga raisins1 #ce lbs4 white tartar1 in fine powder1 #b oz4 ,ferment4 ,mix cowslip-flowers1 #af lbs4 ,add white brandy1 #a gallon4 ,this will make #ah gallons4 #bab4 ,,cowslip ,,mead4 ,is made in this manner3 to #ae gallons of water put #cj pounds of honey1 and boil it till one gallon be wasted4 ,skim it1 take it off the fire1 and have ready #af lemons cut in halves4 ,take a gallon of the liquor1 and put it to the lemons4 ,put the rest of the liquor into a tub with seven pecks of cowslips1 and let them stand all night4 ,then put in the liquor with the lemons1 #h spoonsful of new yeast1 and a handful of sweetbriar4 ,stir them all well together1 and let it work three or four days2 then strain it1 put it into the cask1 and after it has stood six months1 bottle it off4 #bac4 ,,cider ,,white ,,wine4 ,take of cold soft water1 #b quarts1 cider1 #i gallons1 honey1 #h pounds1 white tartar1 in fine powder1 #b oz4 ,ferment4 ,mix cinnamon1 cloves1 and mace1 #b oz4 ,add rum1 half a gallon4 ,this will make #i gallons4 #bad4 ,,cider ,,red ,,wine4 ,take of cold soft water1 #c gallons1 cider1 #af gallons1 honey1 #aj pounds4 ,ferment4 ,add raw sugar1 #d pounds1 beet-root1 sliced1 #d pounds1 red tartar1 in fine powder1 #f oz4 ,mix sweet marjorum and sweetbriar1 #c handsful1 rum1 #a gallon4 ,this will make #ah gallons4 #bae4 ,,cider ,,wine4 ,take of cold soft water1 #d gallons1 cider1 #ae gallons1 honey1 #ab pounds1 tartar1 in fine powder1 #b oz4 ,ferment4 ,mix ginger1 in powder1 #f oz4 sage and mint1 #b handsful4 ,add ,british spirits1 #a gallon4 ,this will make #ah gallons4 #baf4 ,,grape ,,red ,,wine4 ,take of cold soft water1 #e gallons1 black1 or red grapes1 #dj pounds4 ,ferment4 ,mix cider1 #i gallons1 raw sugar1 #bj pounds1 barberry leaves1 #c handsful1 beet-root1 sliced1 #b pounds1 red tartar1 in powder1 #d ounces4 ,add white elder-flowers1 #f handsful1 or sassafras chips1 #d pounds4 ,brandy1 #a gallon4 ,this will make #ah gallons4 #bag4 ,another4 ,take of cold soft water1 #f gallons1 grapes1 of any colour1 #cj pounds4 ,ferment4 ,mix treacle1 #aj pounds1 beet-root1 sliced1 #a pounds1 red tartar1 in powder1 #b ounces4 ,add rosemary leaves1 #b handsful1 brandy1 a gallon4 ,this will make #i gallons4 #bah4 ,another4 ,take of cold soft water1 #h gallons1 grapes1 of any sort1 #ajj pounds4 ,ferment4 ,mix raw sugar1 #bj pounds1 beet-root1 sliced1 #d pounds1 barberry-leaves1 #d handsful1 red tartar1 in powder1 #f ounces4 ,add coriander seed1 bruised1 #b ounces1 brandy1 #f quarts4 ,this will make #ah gallons4 #bai4 ,,grape ,,white ,,wine4 ,take of cold soft water1 #ac gallons1 white grapes1 #ej pounds4 ,ferment4 ,mix refined sugar1 #be pounds1 white tartar1 in powder1 #c ounces4 ,add clary seed1 bruised1 #c ounces1 or clary flowers1 #f handsful1 ,rum1 #a gallon4 ,this will make #ah gallons4 #bbj4 ,another ,grape ,wine4 ,to every gallon of ripe grapes put a gallon of soft water1 bruise the grapes1 let them stand a week without stirring1 and draw the liquor off fine2 to every gallon of wine put three pounds of lump sugar2 put the whole into a vessel1 but do not stop it till it has done hissing1 then stop it close1 and in six months it will be fit for bottling4 ,a better wine1 though smaller in quantity1 will be made by leaving out the water1 and diminishing the quantity of sugar4 ,water is necessary1 only where the juice is so scanty1 or so thick1 as in cowslip1 balm1 or black currant wine1 that it could not be used without it4 #bba4 ,,raisin ,,wine1 ,,equal ,,to ,,sherry4 ,let the raisins be well washed and picked from the stalks2 to every pound thus prepared and chopped1 add one quart of water1 which has been boiled and has stood till it is cold4 ,let the whole stand in the vessel for a month1 being frequently stirred4 ,now let the raisins be taken from the cask and let the liquor be closely stopped in the vessel4 ,in the course of a month let it be racked into another vessel1 leaving all the sediment behind1 which must be repeated till it becomes fine1 when add to every ten gallons1 six pounds of fine sugar1 and one dozen of ,seville oranges1 the rinds being pared very thin1 and infused in two quarts of brandy1 which should be added to the liquor at its last racking4 ,let the whole stand three months in the cask1 when it will be fit for bottling2 it should remain in the bottle for a twelvemonth4 ,to give it the flavour of ,madeira1 when it is in the cask1 put in a couple of green citrons1 and let them remain till the wine is bottled4 #bbb4 ,another ,raisin ,wine4 ,put two hundred weight of raisins1 with the stalks1 into a hogshead1 and fill it almost with spring water2 let them steep for about twelve days1 frequently stirring1 and after pouring off the juice1 dress the raisins and mash them4 ,the whole should then be put together into a very clean vessel that will exactly contain it4 ,it will hiss for some time1 during which it should not be stirred2 but when the noise ceases1 it must be stopped close1 and stand for about six or seven months3 and then1 if it proves fine and clear1 rack it off into another vessel of the same size4 ,stop it up1 and let it remain for twelve or fourteen weeks longer1 then bottle it off4 ,if it should not prove clear1 fine it down with three ounces of isinglass1 and a quarter of a pound of sugar-candy1 dissolved in some of the wine4 #bbc4 ,,ginger ,,wine4 ,take of cold soft water1 #ai gallons1 ,malaga raisins1 #ej lbs4 white tartar1 in powder1 #d oz4 ,ferment4 ,mix ginger1 in powder1 or bruised1 #bj oz4 #ah lemons1 peel and juice4 ,add brandy1 #b quarts1 or more4 ,this will make #ah gallons4 #bbd4 ,another4 ,take #bj quarts of water1 #e lbs4 of sugar1 #c oz4 of white ginger1 #a oz4 of stick liquorice4 ,boil them well together2 when it is cold put a little new yeast upon it1 but not too much2 then put it into the barrel for ten days1 and after that bottle it1 putting a lump of white sugar into every bottle4 #bbe4 ,another4 ,to seven gallons of water put nineteen pounds of clayed sugar1 and boil it for half an hour1 taking off the scum as it rises2 then take a small quantity of the liquor1 and add to it nine ounces of the best ginger bruised4 ,now put it all together1 and when nearly cold1 chop nine pounds of raisins1 very small1 and put them into a nine gallon cask 7beer measure17 with one ounce of isinglass4 ,slice four lemons into the cask1 taking out all the seeds1 and pour the liquor over them1 with half a pint of fresh yeast4 ,leave it unstopped for three weeks1 and in three months it will be fit for bottling4 ,there will be one gallon of the sugar and water more than the cask will hold at first3 this must be kept to fill up1 as the liquor works off1 as it is necessary that the cask should be kept full1 till it has done working4 ,the raisins should be two-thirds ,malaga1 and one third ,muscadel4 ,spring and autumn are the best seasons for making this wine4 #bbf4 ,,rhubarb ,,wine4 ,take of sliced rhubarb1 #b oz4 lesser cardamom seeds1 bruised and husked1 oz4 saffron1 #b drachms1 ,spanish white wine1 #b pints1 proof spirit1 pint4 ,digest for ten days1 and strain4 ,this is a warm1 cordial1 laxative medicine4 ,if is used chiefly in weakness of the stomach and bowels1 and some kind of loosenesses1 for evacuating the offending matter1 and strengthening the tone of the viscera4 ,it may be given in doses of from half a spoonful to three or four spoonsful or more1 according to the circumstances of the disorder1 and the strength of the patient4 #bbg4 ,,sage ,,wine4 ,boil twenty-six quarts of spring water a quarter of an hour1 and when it is blood warm1 put twenty-five pounds of ,malaga raisins1 picked1 rubbed1 and shred1 into it1 with almost half a bushel of red sage shred1 and a porringer of ale yeast1 stir it all well together1 and let it stand in a tub1 covered warm1 six or seven days1 stirring it once a day3 then strain it off1 and put it in a runlet4 ,let it work three or four days1 and then stop it up2 when it has stood six or seven days1 put in a quart or two of ,malaga sack2 and when it is fine1 bottle it4 #bbh4 ,,gilliflower ,,wine4 ,to three gallons of water put six pounds of the best powder sugar1 boil the sugar and water together for the space of half an hour1 keep skimming it as the scum rises2 let it stand to cool1 beat up three ounces of syrup of betony with a large spoonful of ale yeast1 put it into the liquor1 and brew it well together2 then having a peck of gilliflowers1 cut from the stalks1 put them into the liquor1 let them infuse and work together three days1 covered with a cloth2 strain it1 and put it into a cask1 and let it settle for three weeks2 then bottle it4 #bbi4 ,,turnip ,,wine4 ,pare and slice a number of turnips1 put them into a cider press1 and press out all the juice4 ,to every gallon of the juice1 add three pounds of lump sugar2 have a vessel ready large enough to hold the juice1 and put half a pint of brandy to every gallon4 ,pour in the juice and lay something over the bung for a week1 to see if it works2 if it does1 do not bung it down till it has done working2 then stop it close for three months1 and draw it off into another vessel1 when it is fine bottle it off4 ,this is an excellent wine for gouty habits1 and is much recommended in such cases in lieu of any other wine4 #bcj4 ,,rose ,,wine4 ,take a well-glazed earthen vessel1 and put into it three gallons of rose-water drawn with a cold still4 ,put into that a sufficient quantity of rose leaves1 cover it close1 and set it for an hour in a kettle or copper of hot water1 to take out the whole strength and tincture of the roses2 and when it is cold1 press the rose leaves hard into the liquor1 and steep fresh ones in it1 repeating it till the liquor has got the full strength of the roses4 ,to every gallon of liquor put three pounds of loaf sugar1 and stir it well1 that it may melt and disperse in every part4 ,then put it into a cask1 or other convenient vessel1 to ferment1 and put into it a piece of bread toasted hard1 and covered with yeast4 ,let it stand about thirty days1 when it will be ripe1 and have a fine flavour1 having the whole strength and scent of the roses in it2 and it may be greatly improved by adding to it wine and spices4 ,by this method of infusion1 wine of carnations1 clove1 gilliflowers1 violets1 primroses1 or any other flower having a curious scent1 may be made4 #bca4 ,,barley ,,wine4 ,boil half a pound of fresh barley in three waters1 and save three pints of the last water4 ,mix it with a quart of white wine1 half a pint of borage water1 as much of clary water1 a little red rose-water1 the juice of five or six lemons1 three quarters of a pound of fine sugar1 and the thin yellow rind of a lemon4 ,mix all these well together1 run it through a strainer1 and bottle it4 ,it is pleasant in hot weather1 and very good in fevers4 #bcb4 ,,english ,,fig-,,wine4 ,take the large blue figs1 when pretty ripe1 and steep them in white wine1 having made some slits in them1 that they may swell and gather in the substance of the wine4 ,then slice some other figs1 and let them simmer over a fire in water until they are reduced to a kind of pulp4 ,then strain out the water1 pressing the pulp hard1 and pour it as hot as possible on the figs that are imbrewed in the wine4 ,let the quantities be nearly equal1 but the water somewhat more than the wine and figs4 ,let them stand twenty-four hours1 mash them well together1 and draw off what will run without squeezing4 ,then press the rest1 and if not sweet enough1 add a sufficient quantity of sugar1 to make it so4 ,let it ferment1 and add to it a little honey and sugar-candy2 then fine it with whites of eggs1 and a little isinglass1 and draw it off for use4 #bcc4 ,,sycamore ,,wine4 ,boil two gallons of the sap half an hour1 and then add to it four pounds of fine powdered sugar4 ,beat the whites of three eggs to froth1 and mix them with the liquor2 but take care that it is not too hot1 as that will poach the eggs4 ,skim it well1 and boil it half an hour4 ,then strain it through a hair sieve1 and let it stand till next day4 ,then pour it clean from the sediment1 put half a pint of yeast to every twelve gallons1 and cover it close up with blankets4 ,then put it into the barrel1 and leave the bung-hole open till it has done working4 ,then close it up well1 and when it has stood two months1 bottle it4 ,the fifth part of the sugar must be loaf2 and if raisins are liked1 they will be a great addition to the wine4 #bcd4 ,,balm ,,wine4 ,take forty pounds of sugar and nine gallons of water2 boil it gently for two hours1 skim it well1 and put it into a tub to cool4 ,take two pounds and a half of the tops of balm1 bruise them1 and put them into a barrel1 with a little new yeast2 and when the liquor is cold1 pour it on the balm4 ,stir it well together and let it stand twenty-four hours1 stirring it often4 ,then close it up1 and let it stand six weeks4 ,then rack it off and put a lump of sugar into every bottle4 ,cork it well1 and it will be better the second year than the first4 #bce4 ,,scurvy-,,grass ,,wine4 ,scurvy-grass1 or spoonwort1 is a very sovereign medicinal herb1 appropriated chiefly to the health of invalids4 ,take the best large scurvy-grass tops and leaves1 in ,may1 ,june1 or ,july1 bruise them well in a stone mortar1 then put them in a well-glazed earthen vessel1 and sprinkle them over with some powder of crystal of tartar1 then smear them with virgin honey1 and being covered close1 let it stand twenty-four hours2 then set water over a gentle fire1 putting to every gallon three pints of honey1 and when the scum rises1 take it off1 and let it cool2 then put the stamped scurvy grass into a barrel1 and pour the liquor to it1 setting the vessel conveniently end-ways1 with a tap at the bottom4 ,when it has been infused twenty-four hours1 draw off the liquor1 strongly press the juice and moisture out of the herb into the barrel or vessel1 and put the liquor up again2 then put a little new yeast to it1 and suffer it to ferment three days1 covering the place of the bung or vent with a piece of bread spread over with mustard seed1 downward1 in a cool place1 and let it continue till it is fine and drinks brisk2 then draw off the finest part1 leaving only the dregs behind3 afterwards add more herbs1 and ferment it with whites of eggs1 flour1 and fixed nitre1 verjuice1 or the juice of green grapes1 if they are to be had2 to which add six pounds of the syrup of mustard1 all mixed and well beaten together1 to refine it down1 and it will drink brisk1 but is not very pleasant2 being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste4 #bcf4 ,,cheap ,,and ,,wholesome ,,claret4 ,take a quart of fine draft ,devonshire cider1 and an equal quantity of good port4 ,mix them1 and shake them4 ,bottle them1 and let them stand for a month4 ,the best judge will not be able to distinguish them from good ,bordeaux4 #bcg4 ,,dry ,,wine4 ,those who like a dry wine1 should put into the vat1 at the commencement of the vinous fermentation1 an ounce or two of calcined gypsum1 in fine powder4 ,,management ,,of ,,british ,,wines4 #bch4 ,to guard against unripe ,fruit4 ,if the season proves bad1 so that some fruits are not sufficiently ripe1 immediately after the vinous fermentation1 and the must of such fruit is put into the cask1 it is to be rolled two or three times a day1 for a week or two4 ,a spirituous fermentation will soon commence1 the bung of the cask must then be taken out1 and the hole covered with a bit of light wood or canvas1 and as any scum arises1 it should be taken away4 ,when the scum disappears1 fill up the cask1 and bung it up4 ,but a vent-hole must be left open for a week4 #bci4 ,to keep and manage ,wines4 ,wines will diminish1 therefore the cask must be kept filled up with some of the same wine1 or some other that is as good or better4 ,they must at all times be kept in a cool cellar1 if not1 they will ferment4 ,if wines are kept in a warm cellar1 an acetous fermentation will soon commence1 and the result consequently will be vinegar4 ,the more a wine frets and ferments1 the more it parts with its strength and goodness3 when wines are found to work improperly in the cellar1 the vent-peg must be taken out for a week or two4 ,if any wine ferments1 after being perfected1 draw off a quart and boil it1 and pour it hot into the cask1 add a pint or a quart of brandy1 and bung up a day or two after4 ,or1 draw off the wine1 and fumigate the cask1 with one ounce of flour of brimstone1 and half an ounce of cinnamon1 in powder4 ,mix the two together1 and tie them up in a rag4 ,turn the bung-hole of the cask downwards1 place the rag under the bung-hole1 and set fire to it1 so that the gas ascends into the cask4 ,as soon as it is burnt out1 fill up the cask with wine1 and bung it up tight4 #bdj4 ,to sweeten a foul ,cask4 ,set fire to a pound or more of broken charcoal1 put it into the cask and immediately fill up the cask with boiling water4 ,after this1 roll the cask once or twice a day for a week2 then pour out the charcoal and water1 wash out the cask with clean cold water1 and expose it to the external air for some days4 #bda4 ,to improve ,poor ,wines4 ,poor wines may be improved by being racked off1 and returned into the cask again2 and then putting into the wine about a pound of jar or box raisins1 bruised1 and a quart of brandy4 ,or1 put to the wine two pounds of honey1 and a pint or two of brandy4 ,the honey and brandy to be first mixed together4 ,or1 draw off three or four quarts of such wine1 and fill the cask up with strong wine4 #bdb4 ,to improve ,wine when lowering or decaying4 ,take one ounce of roche-alum1 make it into powder2 then draw out four gallons of wine1 mix the powder with it1 and beat it well for half an hour2 then fill up the cask1 and when fine 7which will be in a week's time or little more7 bottle it off4 ,this will make it drink fine and brisk4 #bdc4 ,to restore ,flat ,wines4 ,flat wines may be restored by one pound of jar raisins1 one pound of honey1 and half a pint of spirit of wine1 beaten up in a mortar with some of the wine1 and then put into the cask4 #bdd4 ,to remove a musty or disagreeable taste in ,wines4 ,put into the cask three or four sticks of charcoal1 and bung up the cask tight4 ,in a month after take them out4--,or1 cut two ripe medlars1 put them in a gauze bag1 and suspend them from the bung-hole into the wine1 and bung up the cask air-tight4 ,a month after take them out1 and bung up the cask again4--,or1 mix half a pound of bruised mustard-seed1 with a pint or more of brandy1 and stir it up in the wine2 and two days after bung up the cask4 #bde4 ,another ,method4 ,at the finish of the process1 when the brandy or spirit is put to the wine1 it is particularly recommended that a quarter of an ounce of crystal camphor1 in the lump1 be dropped into the bung-hole of each eighteen gallons of wine4 #bdf4 ,another ,method4 ,oil poured upon wine1 or any other liquor1 will prevent it from growing musty1 or becoming corrupt4 #bdg4 ,to take away the ill scent of ,wines4 ,bake a long roller of dough1 stuck well with cloves1 and hang it in the cask4 #bdh4 ,to pass ,white ,wine off for ,champaign4 ,rack it often from the lees2 and when very brilliant1 bottle it off3--this must be done between vintage time and the month of ,may4 ,it has 7says ,mr4 ,carnell7 been a most absurd practice with many families to use green gooseberries1 in order to imitate ,champaign wine2 but green fruit is by no means fit or proper for the making of any wine4 ,nor1 indeed1 is it at all necessary in the making an imitation of ,champaign4 #bdi4 ,to make ,wine sparkle like ,champaign4 ,take great care to rack off the wine well1 and in ,march bottle it as quick as possible4 ,the bottles must be very clean and dry1 and the corks of the best sort1 made of velvet or white cork4 ,in two months after the wine will be in fine condition to drink4 #bej4 ,to clear foul or ropy ,wines4 ,take #a ounce of chalk1 in powder1 an ounce of burnt alum1 the white of an egg1 and one pint of spring water4 ,beat the whole up in a mortar1 and pour it into the wine2 after which1 roll the cask ten minutes2 and then place it on the stand1 leaving the bung out for a few days4 ,as soon as the wine is fine1 rack it off4 ,or1 take #a oz4 of ground rice1 oz4 of burnt alum1 and oz4 of bay-salt4 ,beat the whole up in a mortar1 with a pint or more of the wine1 pour it into the cask1 and roll it ten minutes4 ,the cask must not be bunged up for a few days4 ,as soon as such wine becomes fine1 rack it off4 ,or1 bring the cask of wine out of the cellar1 and place it in a shady situation to receive the circulation of the air2 and take out the bung4 ,in three weeks or a month1 rack it off into a sweet cask1 which fill up1 and put into the wine an ounce of cinnamon1 in the stick2 and bung it up tight4 #bea4 ,another ,method4 ,tap the cask1 and put a piece of coarse cloth upon that end of the cock which goes to the inside of the cask2 then rack it into a dry cask to thirty gallons of wine1 and put in five ounces of powdered alum4 ,roll and shake them well together1 and it will fine down1 and prove a very clear and pleasant wine4 #beb4 ,to correct green or harsh ,wines4 ,take #a oz4 of salt1 an oz4 of calcined gypsum1 in powder1 and #a pint of skimmed milk4 ,mix those up with a little of the wine1 and then pour the mixture into the cask2 put in a few lavender leaves1 stir the wine with a stick1 so as not to disturb the lees1 and bung it up4 #bec4 ,to correct sharp1 tart1 acid ,wines4 ,mix one ounce of calcined gypsum1 in powder1 and two pounds of honey1 in one quart of brandy2 pour the mixture into the wine1 and stir it so as not to disturb the lees2 fill up the cask1 and the following day bung it up3--rack this wine as soon as fine4 ,or1 mix half an ounce of the salt of tartar1 half an ounce of calcined gypsum1 in powder1 with a pint of the wine2 pour it into the cask1 and put an ounce of cinnamon in the stick2 stir the wine without disturbing the lees1 fill up the cask1 and the day following bung it up4 ,or1 boil #c ounces of rice2 when cold put it into a gauze-bag1 and immerge it into the wine2 put into the wine also a few sticks of cinnamon1 and bung up the cask4 ,in about a month after1 take the rice out4 #bed4 ,to restore sour ,wines4 ,take calcined gypsum1 in powder1 #a oz4 cream of tartar1 in powder1 #b oz4 ,mix them in a pint or more of brandy2 pour it into the cask2 put in1 also1 a few sticks of cinnamon1 and then stir the wine without disturbing the lees4 ,bung up the cask the next day4 #bee4 ,another ,method4 ,boil a gallon of wine1 with some beaten oyster-shells and crabs' claws burnt into powder1 an ounce of each to every ten gallons of wine2 then strain out the liquor through a sieve1 and when cold1 put it into wine of the same sort1 and it will give it a pleasant lively taste4 ,a lump of unslacked lime put into the cask will also keep wine from turning sour4 #bef4 ,to fine or clarify ,wines4 ,boil a pint of skimmed milk2 when cold mix with it an ounce of chalk1 in fine powder1 pour it into the cask1 and roll it ten minutes4 ,the following day bung up the wine1 and rack it off as soon as fine4 #beg4 ,another ,method4 ,or1 take #a oz4 of gum-arabic1 in fine powder1 and #a oz4 of chalk1 in powder4 ,mix those up with a pint more of wine1 pour the mixture into the cask1 roll it ten minutes1 and then fill it up4 ,bung it up the next day1 and rack off the wine as soon as fine4 ,or1 take the yolk and white of an egg1 oz4 of chalk1 in powder1 and oz4 of burnt alum1 in powder4 ,beat those up in a mortar with a pint of spring water1 and pour the mixture into the wine1 roll the cask2 then fill it up1 and bung it up the next day4--,rack off the wine as soon as fine4 #beh4 ,to sweeten ,wines4 ,in #cj gallons of wine infuse a handful of the flowers of clary2 then add a pound of mustard seed1 dry ground1 put it into a bag1 and sink it to the bottom of the cask4 #bei4 ,to stop the ,fermentation of ,wine4 ,it is in the first place necessary to consider whether the existing state of fermentation be the original or secondary stage of that process which comes on after the former has ceased for several days1 and is indeed the commencement of acetous fermentation4 ,that of the former kind rarely proceeds beyond what is necessary for the perfect decomposition of the saccharine and other parts of the vegetable substances necessary for the production of spirit1 unless the liquor be kept too warm1 or is too weak1 and left exposed to the air after the vinous fermentation is completed4 ,the means to correct these circumstances are sufficiently obvious4 ,the heat for spirituous fermentation should not be above #fj degrees ,fahrenheit2 when it is much above that point1 the liquor passes rapidly through the stage of vinous fermentation1 and the acetous immediately commences4 ,when too long-continued fermentation arises from the liquor having been kept in a warm situation1 it will be soon checked by bunging1 after being removed into a cold place2 the addition of a small proportion of spirits of wine or brandy1 previously to closing it up1 is also proper4 ,a degree of cold1 approaching to the freezing point1 will check fermentation of whatever kind4 ,fermentation of this kind cannot be stopped by any chemical agent1 except such as would destroy the qualities of the liquor intended to be produced4 ,the secondary stage of fermentation1 or the commencement of the acetous1 may be stopped by removing the liquor to a cool situation2 correcting the acid already formed2 and if the liquor contain but little spirit1 the addition of a proper proportion of brandy is requisite4 ,the operation of racking is also necessary to preserve liquor in a vinous state1 and to render it clear4 ,this process should be performed in a cool place4 #bfj4 ,to restore pricked ,british ,wines4 ,rack the wines down to the lees into another cask1 where the lees of good wines are fresh1 then put a pint of strong aqua vit1 and scrape half a pound of yellow bees-wax into it1 which by heating the spirit over a gentle fire1 will melt3 after which dip a piece of cloth into it1 and when a little dry1 set on fire with a brimstone match1 put it into the bung-hole1 and stop it up close4 #bfa4 ,another ,method4 ,first prepare a fresh empty cask1 that has had the same kind of wine in it which is about to be racked1 then match it1 and rack off the wine1 putting to every ten gallons two ounces of oyster powder1 and half an ounce of bay-salt1 then get the staff and stir it well about1 letting it stand till it is fine1 which will be in a few days2 after which rack it off into another cask1 7previously matched7 and if the lees of some wine of the same kind can be got1 it will improve it much4--,put likewise a quart of brandy to every ten gallons1 and if the cask has been emptied a long time1 it will match better on that account2 but if even a new cask1 the matching must not be omitted4 ,a fresh empty cask is to be preferred4 ,n4 ,b4 ,this method will answer for all made wines4 #bfb4 ,a ,,new ,,method ,,of ,,making ,,currant ,,wine4 ,boiling the fruit is a practice of decided advantage4 ,from this treatment many tasteless fruits acquire a flavour1 as is well known1 and many bad flavours are converted into agreeable ones4 ,in no case perhaps is this more remarkable than in the black currant1 which1 harsh and comparatively insipid in its natural state1 acquires by boiling a powerful1 and1 to most persons1 a highly agreeable flavour4 ,in making wine from this variety of currant1 the effects of this process are very remarkable2 the produce of the raw fruit being scarcely distinguished by any particular property from the herd of made wines1 while that of the boiled fruit may with careful management be brought to resemble some of the best of the sweet ,cape wines4 ,in the white and red currant the same precaution has been attended with results equally successful1 though not marked by a contrast so decided4 ,if sweet wine is intended1 the quantity of fruit for #aj gallons should not exceed #dj pounds2 if dry wine is desired1 it may extend to #fj4 ,the proportion of sugar will be #cj pounds as before4 ,if a much stronger wine of either quality is desired1 it must extend to #dj pounds4 ,unsound or bruised fruit should be rejected2 and the remains of the blossom and fruit stalk carefully removed4 ,,perfumery ,,and ,,cosmetics4 -------- #bfc4 ,a ,,natural ,,dentifrice4 ,the common strawberry is a natural dentifrice1 and its juice1 without any preparation1 dissolves the tartareous incrustations on the teeth1 and makes the breath sweet and agreeable4 #bfd4 ,,to ,,make ,,eau ,,de ,,melisse ,,des ,,carmes4 ,take of spirit of balm1 #h pints1 lemon peel1 #d do4 nutmegs1 and coriander seeds1 each1 #b do4 rosemary1 marjoram1 thyme1 hissop1 cinnamon1 sage1 aniseed1 cloves1 angelica roots1 each #a pint4 ,mix4 ,distil and keep it for a year in an ice-house4 ,this is the original receipt of the barefooted ,carmelites1 now in possession of the company of apothecaries of ,paris1 who sell a vast quantity of this celebrated water4 #bfe4 ,,eau ,,de ,,cologne4 ,take of essence de bergamotte1 #c oz4 ,neroli1 #a drachms4 cedrat1 #b do4 lemon1 #c do4 oil of rosemary1 #a do4 spirit of wine1 #ab lbs4 ------------------ rosemary1 #c do4 eau de melissee de ,carmes1 #b do4 ,mix4 ,distil in balneum mari1 and keep it in a cold cellar or ice-house for some time4 ,it is used as a cosmetic1 and made1 with sugar1 into a ratafia4 #bff4 ,,eau ,,de ,,bouquet4 ,take of sweet-scented honey water1 #a oz4 eau sans pareille1 #a do4 essence de jasmin1 #e drachms1 syrup of cloves1 and spirit of violets1 each1 #d drachms1 calamus aromaticus1 long-rooted cyperus1 lavender1 each1 #b do4 essence of neroli1 #a scruple4 ,mix4 ,some add a few grains of musk and ambergris3 it is sweet scented1 and may be made into a ratafia with sugar4 #bfg4 ,,essence ,,de ,,jasmin4 ,the flowers are stratified with wool or cotton1 impregnated with oil of behn1 or nut oil1 in an earthen vessel1 closely covered1 and kept for some time in a warm bath2 this is repeated with fresh flowers1 until the oil is well scented3 the wool1 c4 is then put into a sufficient quantity of spirit of wine1 and distilled in balneum mari4 #bfh4 ,,the ,,best ,,honey ,,water4 ,take of coriander seeds1 a pound1 cassia1 four oz4 cloves and gum benzoin1 each1 #b oz4 oil of rhodium1 essence of lemon1 essence of bergamot1 and oil of lavender1 each1 #a drachm1 rectified spirit of wine1 #bj pints1 rose water1 #b quarts1 nutmeg water1 #a quart1 musk and ambergris1 each1 twelve grains4 ,distil in a water bath to dryness4 #bfi4 ,another ,method4 ,put #b drachms each1 of tincture of ambergris1 and tincture of musk1 in a quart of rectified spirit of wine1 and half a pint of water2 filter and put it up in small bottles4 #bgj4 ,,ottar ,,of ,,roses4 ,the ,royal ,society of ,edinburgh received from ,dr4 ,monro the following account of the manner in which this costly perfume is prepared in the east4 ,steep a large quantity of the petals of the rose1 freed from every extraneous matter1 in pure water1 in an earthen or wooden vessel1 which is exposed daily to the sun1 and housed at night1 till a scum rises to the surface4 ,this is the ottar1 which carefully absorb by a very small piece of cotton tied to the end of a stick4 ,the oil collected1 squeeze out of the cotton into a very diminutive vial1 stop it for use4 ,the collection of it should be continued1 whilst any scum is produced4 #bga4 ,,english ,,milk ,,of ,,roses4 ,take #b lbs4 of ,jordan almonds1 #e quarts of rose water1 #a do4 of rectified spirit of wine1 an oz4 of oil of lavender1 #b oz4 of ,spanish oil-soap1 and #d oz4 of cream of roses4 ,blanch the almonds in boiling water1 dry them well in a cloth1 then pound them in a mortar until they become a paste4 ,pound in the soap and mix it well with the almond paste4 ,then add the cream of roses4 ,when these are mixed1 add the rose-water and spirits1 which stir in with a spatula or knife4 ,strain the whole through a clean white cloth1 then add the oil of lavender to the expressed liquid1 drop by drop1 and stir the whole well4 ,when the mixture has stood for a day1 cover it over with a cloth from the dust1 then bottle it for use4 #bgb4 ,,french ,,milk ,,of ,,roses4 ,mix together #d oz4 of oil of almonds1 an oz4 of ,english oil of lavender1 #b quarts of spirit of wine1 and #aj do4 of rose-water4 ,next1 blanch #c lbs4 of ,jordan almonds1 and pound them in a mortar1 with a quarter of a lb4 of ,spanish oil-soap1 half an oz4 of spermaceti1 and half an oz4 of white wax4 ,put these ingredients into a large jar1 with two ounces of pearl-ash1 dissolved in an ounce of warm water4 ,shake the whole well1 and then pour it into small bottles for sale4 #bgc4 ,,cream ,,of ,,roses4 ,take #a lb4 of oil of sweet almonds1 #a oz4 of spermaceti1 #a oz4 of white wax1 #a pint of rose-water1 and #b drachms of ,malta rose1 or nerolet essence4 ,put the oil1 spermaceti1 and wax1 into a well-glazed pipkin1 over a clear fire1 and1 when melted1 pour in the rose-water by degrees1 and keep beating1 till the compound becomes like pomatum4 ,now add the essence1 and then put the cream into small pots or jars1 which must be well covered up with pieces of bladder1 and soft skin leather4 #bgd4 ,,cold ,,cream ,,pomatum1 ,,for ,,the ,,complexion4 ,take an ounce of oil of sweet almonds1 and half a drachm each1 of white wax and spermaceti1 with a little balm4 ,melt these ingredients in a glazed pipkin over hot ashes1 and pour the solution into a marble mortar2 stir it with the pestle until it becomes smooth and cold1 then add gradually an ounce of rose or orange-flower water2 stir all the mixture till incorporated to resemble cream4 ,this pomatum renders the skin at once supple and smooth4 ,to prevent marks from the small pox1 add a little powder of saffron4 ,the gallipot in which it is kept1 should have a piece of bladder tied over it4 #bge4 ,another ,method4 ,take #d ounces of clear trotter oil1 one ounce of oil of jesamine1 #b ounces of spermaceti1 and one ounce of white wax1 scraped fine4 ,melt them together very gently1 then pour it into a pan1 which must be kept by the fire4 ,now beat it without intermission1 till it becomes one consistent very white body3 then put to it #c ounces of rose or orange-flower water1 with about a drachm of spirit of ambergris1 or other sweet essence4 ,beat the mixture well again1 until the water and spirit be properly absorbed4 ,this beating will add greatly to the whiteness as well as the flavour1 of the cream1 which will now be as white as snow2 particularly if care is taken that the utensils and ingredients are quite clean4 ,in winter1 all the utensils1 c4 must be kept warm1 and the process performed in a warm room4 ,even the rose water must be warmed1 previous to mixture1 otherwise the cream will congeal into knobs1 so as to cause the whole to be melted again4 ,in summer every thing must be kept cool after the melting and mixing4 ,more wax must likewise be used in summer than in winter4 ,when put into pots1 the cold cream is to be kept very cool3 each having honey water poured on the top1 in order to improve the flavour4 #bgf4 ,,pomade ,,divine4 ,put a pound and a half of clear beef marrow into an earthen pan of fresh water1 and change the same for ten days1 then steep it in rose water for #bd hours1 and drain it in a cloth till dry4 ,take an ounce of storax1 gum benjamin1 odoriferous ,cypress powder1 or of ,florence1 half an ounce of cinnamon1 two drachms of cloves1 and two drachms of nutmeg1 all finely powdered2 mix them with the marrow1 then put the ingredients into a three-pint pewter pot1 make a paste of the white of egg and flour1 and lay it upon a piece of rag1 over that1 put another piece of linen to cover the top close4 ,put the pot into a large copper pot with water1 and keep it steady that it may not reach to the covering of the pot that holds the marrow4 ,as the water shrinks1 add more1 for it must boil four hours without ceasing2 strain the ointment through a linen cloth into small pots1 and when cold cover them up close with bladder and paper4 ,don't touch it with anything but silver4 #bgg4 ,,pearl ,,water1 ,,for ,,the ,,face4 ,put half a pound of best ,spanish oil soap1 scraped very fine1 into a gallon of boiling water4 ,stir it well for some time1 and let it stand till cold4 ,add a quart of rectified spirit of wine1 and half an ounce of oil of rosemary2 stir them again4 ,this compound liquid1 when put up in proper phials1 in ,italy1 is called tincture of pearls4 ,it is an excellent cosmetic for removing freckles from the face1 and for improving the complexion4 #bgh4 ,,almond ,,bloom4 ,take of ,brazil dust1 #a oz4 water1 #c pints1 isinglass1 #f drachms1 cochineal1 #b do4 alum1 #a oz4 borax1 #c drachms4 #bgi4 ,,almond ,,paste4 ,take of blanched sweet almonds1 #a lb4 ---------------- bitter do4 lb4 sugar1 #a lb4 ,beat up with orange flower water4 #bhj4 ,,common ,,almond ,,paste4 ,to make this paste1 take six pounds of fresh almonds1 which blanch and beat in a stone mortar1 with a sufficient quantity of rose-water4 ,now add a pound of finely drained honey1 and mix the whole well together4 ,this paste1 which is exceedingly good for the hands1 is to be put into small pots for sale4 ,if this paste gets dry1 rub it up on a marble slab1 with rose-water4 ,to prevent this dryness1 put about half a tea-spoonful of this water on the top of each pot1 before tying up4 #bha4 ,,orange ,,pomatum4 ,take #e pounds of hog's-lard1 #a pound of mutton suet1 #c ounces of ,portugal water1 an ounce of essence of bergamot1 #d ounces of yellow wax1 and a pound of palm oil4 ,mix4 #bhb4 ,,soft ,,pomatum4 ,take #be pounds of hog's-lard1 #h pounds of mutton suet1 #f ounces of oil of bergamot1 #d ounces of essence of lemons1 an ounce of oil of lavender1 and of an ounce of oil of rosemary4 ,these ingredients are to be combined in the same manner as those for the hard pomatum4 ,this pomatum is to be put up in pots1 in the usual way4 #bhc4 ,,common ,,pomatum4 ,take #d pounds of fresh and white mutton suet skinned and shredded very fine2 which melt in about two quarts of spring water2 and whilst hot1 put the whole into a well-glazed earthen pan1 small at bottom1 and wide at the top4 ,let it stand until the fat is quite cold1 and all the impurities fall to the bottom1 which carefully scrape off4 ,now break the fat into small pieces1 which put into a pan1 with #b gallons of spring water1 for a whole day2 stir and wash often4 ,next day change the water1 and when poured off a second time1 at the end of twenty-four hours1 dry the fat by rubbing in a clean linen cloth4 ,now put the suet with #a pound of fresh hog's-lard1 into a large pan1 and melt the whole over a gentle fire4 ,when properly combined1 put the whole into an earthen pan1 and beat it with a wooden spatula1 until cold4 ,whilst beating1 add #f drachms of essence of lemon1 and #cj drops of oil of cloves1 previously mixed together4 ,now continue beating1 until the mixture be perfectly white1 and afterwards put it up into small pots4 ,leave the pots open until the pomatum is quite cold2 when cover them by pieces of bladder1 c4 ,in summer1 use more suet1 and mix in a cool place3--in winter use more hog's-lard1 and make the pomatum in a warm room4 #bhd4 ,,hard ,,pomatum4 ,take #cj pounds of suet1 #a pounds of white wax1 #f ounces of essence of bergamot1 #d ounces of lemon1 #a oz4 of lavender1 #d drachms of oil of rosemary1 and #b drachms of essence of ambergris4 ,shred and pick the suet clean1 and melt in an earthen pan or pipkin4 ,then stir it well and strain2 and when nearly cold1 add the perfumes1 stirring well as before2 when properly mixed1 pour it into tin moulds4 #bhe4 ,another ,method4 ,take #f ounces of common pomatum1 and add to it #c ounces of white virgin wax1 scraped fine4 ,melt them in an earthen pan1 immersed in a larger one1 containing boiling water2 both being placed over a clear and steady fire4 ,when properly incorporated1 keep stirring1 until it is nearly cold2 then put it into small pots1 or make it up into small rolls4 ,perfume it according to taste4 #bhf4 ,,rosemary ,,pomatum4 ,strip a large double handful of rosemary2 boil it in a tin or copper vessel1 with half a pound of common soft pomatum1 till it comes to about #c or #d ounces2 strain it off1 and keep it in the usual way4 #bhg4 ,,pearl ,,powder1 ,,for ,,the ,,face4 ,there are several sorts3 the finest is made from real pearls1 and is the least hurtful to the skin4 ,it gives the most beautiful appearance1 but is too dear for common use2 still the perfumer ought never to be without it1 for the use of the curious and the rich4 #bhh4 ,,bismuth ,,pearl ,,powder4 ,the next best pearl powder is made as follows3-- ,take #d ounces of the best magistery of bismuth1 #b ounces of fine starch powder4 ,mix them well together1 and put them into a subsiding glass1 wide at top and narrow at bottom2 pour over them a pint and a half of proof spirit1 and shake them well2 let them remain a day or two4 ,when the powder falls to the bottom1 pour off the spirit1 leaving it dry2 then place the glass in the sun1 to evaporate the moisture4 ,next turn out the white mass1 the dirty parts of which form the top1 whilst the pure ingredients remain at the bottom4 ,if there be any dirty particles1 scrape them off1 and again pulverize the remaining part of the cake1 and pour more proof spirit over it4 ,proceed as before2 and1 if there be any moisture remaining1 place the cone on a large piece of smooth chalk1 to absorb its moisture4 ,cover the whole with a bell-glass1 to preserve it from dust1 and set it in the sun to dry and whiten it4 ,next grind the mass with a muller on a marble stone1 and keep the powder in a glass bottle1 secured1 by a ground stopper1 from air4 #bhi4 ,,orange ,,flower ,,paste1 ,,for ,,the ,,hands4 ,blanch #e or #f pounds of bitter almonds1 by boiling in water1 and then beat them very fine in a marble mortar1 with #b pounds of orange flowers4 ,if the paste be too oily1 add to it some bean flour1 finely sifted1 but let no water enter the composition4 ,this paste is made abroad1 but comes here very damaged1 the sea-air destroying its properties4 #bij4 ,,coral ,,tooth ,,powder4 ,take #d ounces of coral1 reduced to an impalpable powder1 #h ounces of very light ,armenian bole1 #a ounce of ,portugal snuff1 #a ounce of ,havannah snuff1 #a ounce of good burnt tobacco ashes1 and #a ounce of gum myrrh1 well pulverized4 ,mix them together1 and sift them twice4 #bia4 ,a ,,good ,,tooth ,,powder4 ,to make a good tooth-powder1 leave out the coral1 and in its place put in pieces of brown stone-ware1 reduced to a very fine powder4 ,this is the common way of making it4 #bib4 ,,an ,,astringent ,,for ,,the ,,teeth4 ,take of fresh conserve of roses1 #b ounces1 the juice of half a sour lemon1 a little very rough claret1 and #f ounces of coral tooth-powder4 ,make them into a paste1 which put into small pots2 and1 if it dry by standing1 moisten with lemon juice and wine1 as before4 #bic4 ,,to ,,clean ,,the ,,teeth4 ,take of good soft water1 #a quart1 juice of lemon1 #b ounces1 burnt alum1 #f grains1 common salt1 #f grains4 ,mix4 ,boil them a minute in a cup1 then strain and bottle for use3 rub the teeth with a small bit of sponge tied to a stick1 once a week4 #bid4 ,,to ,,make ,,the ,,teeth ,,white4 ,a mixture of honey with the purest charcoal will prove an admirable cleanser4 #bie4 ,,an ,,excellent ,,opiate ,,for ,,the ,,teeth4 ,well boil and skim #a pound of honey2 add to it a quarter of a pound of bole ammoniac1 #a oz4 of dragon's blood1 #a of oil of sweet almonds1 an ounce of oil of cloves1 #h drops of essence of bergamot1 a gill of honey water1 all mixed well together1 and put into pots for use4 #bif4 ,,vegetable ,,tooth-,,brushes4 ,take marine marsh-mallow roots1 cut them into lengths of #e or #f inches1 and of the thickness of a middling rattan cane4 ,dry them in the shade1 but not so as to make them shrivel4 ,next finely pulverize two ounces of good dragon's blood1 put it into a flat-bottomed glazed pan1 with four ounces of highly rectified spirit1 and half an ounce of fresh conserve of roses4 ,set it over a gentle charcoal fire1 and stir it until the dragon's blood is dissolved2 then put in about thirty of the marsh-mallow sticks2 stir them about1 and carefully turn them1 that all parts may absorb the dye alike4 ,continue this until the bottom of the pan be quite dry1 and shake and stir it over the fire1 until the sticks are perfectly dry and hard4 ,both ends of each root or stick should1 previous to immersion in the pan1 be bruised gently by a hammer1 for half an inch downwards1 so as to open its fibres1 and thereby form a brush4 ,they are generally used by dipping one of the ends in the powder or opiate1 and then1 by rubbing them against the teeth1 which they cleanse and whiten admirably4 #big4 ,other ,vegetable ,tooth ,brushes4 ,there are several cheap sorts of these tooth-brushes which are made in the same manner1 except that1 as a basis1 rattan cane1 or even common deal1 cut round1 is used instead of the marsh-mallow roots4 #bih4 ,,rose ,,lip-,,salve4 ,put #h ounces of the best olive oil into a wide-mouthed bottle1 add two ounces of the small parts of alkanet-root4 ,stop up the bottle1 and set it in the sun2 shake it often1 until it be of a beautiful crimson4 ,now strain the oil off very clear from the roots1 and add to it1 in a glazed pipkin1 three ounces of very fine white wax1 and the same quantity of fresh clean mutton suet4 ,deer-suet is too brittle1 and also apt to turn yellow4 ,melt this by a slow fire1 and perfume it when taken off1 with forty drops of oil of rhodium1 or of lavender4 ,when cold1 put it into small gallipots1 or rather whilst in a liquid state4 ,the common way is to make this salve up into small cakes2 in that form the colour is very apt to be impaired4 ,this salve never fails to cure chopped or sore lips1 if applied pretty freely at bed-time1 in the course of a day or two at farthest4 #bii4 ,another ,method4 ,beat the alkanet-root in a mortar1 until its fibres are properly bruised2 then tie it up in a piece of clean linen rag1 and put this in a clear pipkin with the oil4 ,when the oil has begun to boil1 it will be found of a deep red4 ,the bag is now to be taken out1 pressed and thrown away1 and then the other ingredients are to be added as above4 #cjj4 ,,white ,,lip-,,salve4 ,this may be made as above1 except in the use of alkanet root1 which is to be left out4 ,though called lip-salve1 this composition is seldom applied to the lips2 its principal use consisting in curing sore nipples1 for which it is an excellent remedy4 #cja4 ,,to ,,sweeten ,,the ,,breath4 ,take two ounces of ,terra ,japonica1 half an ounce of sugar candy1 both in powder4 ,grind one drachm of the best ambergris with ten grains of pure musk2 and dissolve a quarter of an ounce of clean gum tragacanth in two ounces of orange-flower water4 ,mix all together1 so as to form a paste1 which roll into pieces of the thickness of a straw4 ,cut these into pieces1 and lay them in clean paper4 ,this is an excellent perfume for those whose breath is disagreeable4 #cjb4 ,,to ,,perfume ,,clothes4 ,take of oven-dried best cloves1 cedar and rhubarb wood1 each one ounce1 beat them to a powder1 and sprinkle them in a box or chest1 where they will create a most beautiful scent1 and preserve the apparel against moths4 #cjc4 ,,perfumed ,,bags ,,for ,,drawers4 ,cut1 slice1 and mix well together1 in the state of very gross powder1 the following ingredients3 #b oz4 of yellow saunders1 #b oz4 of coriander seeds1 #b oz4 of orris root1 #b oz4 of calamus aromaticus1 #b oz4 of cloves1 #b oz4 of cinnamon bark1 #b oz4 of dried rose leaves1 #b oz4 of lavender flowers1 and #a lb4 of oak shavings4 ,when properly mixed1 stuff the above into small linen bags1 which place in drawers1 wardrobes1 c41 which are musty1 or liable to become so4 #cjd4 ,,excellent ,,perfume ,,for ,,gloves4 ,take of ambergris one drachm1 civet the like quantity2 add flour-butter a quarter of an ounce2 and with these well mixed1 rub the gloves over gently with fine cotton wool1 and press the perfume into them4 #cje4 ,another4 ,take of damask or rose scent1 half an ounce1 the spirit of cloves and mace1 each a drachm2 frankincense1 a quarter of an ounce4 ,mix them together1 and lay them in papers1 and when hard1 press the gloves2 they will take the scent in #bd hours1 and hardly ever lose it4 #cjf4 ,,tincture ,,of ,,musk4 ,this excellent spirit requires #f drachms of ,china musk1 #bj grains of civet1 and #b drachms of red rose buds4 ,reduce these ingredients to powder with loaf-sugar1 and pour over them three pints of spirit of wine4 #cjg4 ,a ,,perfume ,,to ,,prevent ,,pestilential ,,airs1 ,c4 ,take of benjamin1 storax1 and galbanum1 each half an ounce1 temper them1 being bruised into powder1 with the oil of myrrh1 and burn them in a chafing-dish1 or else take rosemary1 balm1 and bay leaves2 heat them in wine and sugar1 and let the moisture be consumed2 likewise burn them by the heat of the pan1 and they will produce a very fine scent4 #cjh4 ,,pastils ,,for ,,perfuming ,,sick ,,rooms4 ,powder separately the following ingredients1 and then mix1 on a marble slab1 #a lb4 of gum benzoin1 #h oz4 of gum storax1 #a lb4 of frankincense1 and #b lbs4 of fine charcoal4 ,add to this composition the following liquids3 #f oz4 of tincture of benzoin1 #b oz4 of essence of ambergris1 #a oz4 of essence of musk1 #b oz4 of almond oil1 and #d oz4 of clear syrup4 ,mix the whole into a stiff paste1 and form into pastils1 of a conical shape1 which dry in the heat of the sun4 ,if more liquid should be required for the paste1 add warm water4 #cji4 ,,aromatic ,,pastils4 ,beat and sift fine a pound of the four gums left after the making of honey-water1 one pound also of the ingredients left from the spirit of ,benjamin1 one pound of the best sealing-wax1 and one pound of genuine gum benzoin4 ,dissolve some clear common gum arabic in a quantity of rose-water1 of a pretty thick consistency1 and add to it sixty drops of spirit of musk4 ,mix the whole together1 so as to make a pretty stiff paste1 which make up into small cones or balls4 ,dry them thoroughly before they are put away1 otherwise they will become mouldy4 ,these pastils are particularly useful for burning in rooms1 where the sick or the dead have lain4 ,they are used in very considerable quantities in the two ,houses of ,lords and ,commons2 also in various halls1 assembly-rooms1 c4 #caj4 ,,hair ,,powder ,,perfume4 ,take half a pound of pulvil powder1 made from apple-tree moss1 half an ounce of grey ambergris1 thirty grains of musk1 and twenty grains of civet4 ,grind the musk and civet with loaf sugar1 to a very fine powder2 melt the ambergris1 with #f drops of the oil of behn nuts1 over a gentle fire1 in a clean vessel1 not brass or copper2 add1 as it melts1 a few drops of the juice of green lemon1 and about #d drops each of oil of rhodium and lavender4 ,when the ambergris is melted1 put the above powder into it1 stir and mix it well4 ,add1 by degrees1 the powder of apple-moss2 and when the whole is combined1 pulverize and sift it through a very fine hair sieve2 what will not pass through1 return into the mortar1 again pound it with loaf-sugar1 until the whole is reduced to fine powder4 #caa4 ,,ambergris ,,perfume4 ,melt #b penny-weights of fine ambergris1 in a brass mortar1 very gently1 stir in quickly1 #h drops of green lemon juice1 and the same of behn-nut oil4 ,add1 ready powdered with fine loaf-sugar1 #ab grains of musk1 #ab grains of civet1 and #bd grains of residuum from the making of spirit of ambergris4 ,add #a ounce of spirit of ambergris--mix and incorporate them well1 and add #af pounds of fine dry hair-powder4 ,pass the whole1 twice1 through a fine hair sieve2 then lay it open for three days1 in a dry room1 stir it often1 that the spirit may entirely evaporate1 otherwise it may turn sour1 which1 however1 will go off by keeping4 ,bottle and stop it close4 #cab4 ,,musk ,,and ,,civet ,,perfumes4 ,take #b penny-weights of pure musk1 #ab grains of civet1 and #a penny-weight of the residuum of spirit of ambergris4 ,make this into a paste1 with #b ounces of spirit of musk1 made by infusion4 ,powder it with loaf-sugar and mix in #af pounds of fine hair powder4 #cac4 ,,orris ,,perfume4 ,take best dried and scraped orris roots1 free from mould4 ,bruise or grind them3 the latter is best1 as1 being very tough1 they require great labour to pound4 ,sift the powder through a fine hair sieve1 and put the remainder in a baker's oven1 to dry the mixture4 ,a violent heat will turn the roots yellow4 ,when dry1 grind again1 and sift2 and repeat the same until the whole has passed through the sieve2 mix nothing with it1 as it would mould and spoil it4 #cad4 ,,violet ,,perfume4 ,drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar2 grind this well in a glass mortar1 and mix it thoroughly with three pounds of orris powder4 ,this will1 in its perfume1 have a resemblance to a well-flavoured violet4 ,if you add more rhodium oil1 a rose perfume1 instead of a violet one1 will be produced2 the orris powder is a most agreeable perfume1 and only requiring to be raised by the addition of the above quantity of the oil4 ,keep this perfume in the same manner as the others4 ,what is sold at the druggist's shops is generally adulterated4 #cae4 ,,rose ,,perfume4 ,take two pecks of fresh1 dry damask rose-leaves2 strip them from their leaves and stalks2 have ready #af pounds of fine hair-powder4 ,strew a layer of rose-leaves1 on sheets of paper1 at the bottom of a box1 cover them over with a layer of hair-powder2 then strew alternately a layer of roses and powder1 until the whole of each has been used4 ,when they have lain #bd hours1 sift the powder out1 and expose it to the air #bd hours more4 ,stir it often4 ,add fresh rose-leaves1 twice1 as before1 and proceed in the same way2 after this dry the powder well by a gentle heat1 and pass it through a fine sieve4 ,lastly1 pour ten drops of oil of rhodium1 or three drops of otto of roses1 on loaf-sugar1 which triturate in a glass mortar1 and stir well into the powder1 which put into a box1 or glass1 for use4 ,this hair-powder perfume will be excellent1 and will keep well4 #caf4 ,,bergamot ,,perfume4 ,take sixteen pounds of hair powder1 and forty drops of ,roman oil of bergamot1 and proceed in all respects as before1 but do not leave the compound exposed to the air2 for in this case the bergamot is so volatile that it will quickly fly off4 #cag4 ,,ambergris ,,hair-,,powder4 ,take twelve pounds of fine starch-powder1 add three pounds of the ambergris perfume3 mix them well together1 and run it twice through a fine hair sieve4 ,put it into a well closed box1 or glass1 for use4 ,this is the first and best sort of ambergris powder3 but for a second1 or inferior sort1 put only a pound and a half of the perfume1 to the above quantity of starch-powder4 #cah4 ,,musk ,,and ,,civet ,,hair-,,powder4 ,mix twelve pounds of starch-powder1 and three pounds of musk perfume1 as before4 ,a second sort of this hair-powder may be made by using half the quantity of perfume4 #cai4 ,,violet ,,hair-,,powder4 ,mix twelve pounds of hair-powder with three pounds of the violet perfume1 and lay it by for use4 #cbj4 ,,rose ,,hair-,,powder4 ,mix well twelve pounds of starch powder1 with three pounds of the rose perfume4 ,sift2 put it up in a cedar box1 or glass bottle4 #cba4 ,another4 ,a second sort of this powder may be made by using half the quantity of the perfume1 to twelve pounds of powder1 and adding two drops of otto of roses1 previously dropped on sugar1 and well triturated in a glass mortar4 #cbb4 ,,to ,,destroy ,,superfluous ,,hair4 ,take of fresh lime-stone1 #a oz4 pure potass1 #a drachm1 sulphuret of potass1 #a drachm4 ,reduce them to a fine powder in a ,wedgewood mortar4 ,if the hair be first washed1 or soaked in warm water1 7#acj ,fahr47 for ten minutes1 this article1 formed into a thin paste with warm water1 and applied whilst warm1 will so effectually destroy the hair in five or six minutes1 that it may be removed by washing the skin with flannel4 ,it is a powerful caustic1 and should therefore be removed as soon as it begins to inflame the skin1 by washing it off with vinegar4 ,it softens the skin1 and greatly improves its appearance4 #cbc4 ,,spanish ,,ladies' ,,rouge4 ,take good new scarlet wool cuttings1 and spirit of wine1 or lemon-juice1 boil them in a well-glazed earthen pot1 well stopped1 till the liquid has charged itself with all the colour of the scarlet1 strain the dye through a cloth1 and all the colour therefrom2 boil it afterwards in a little arabic water1 till the colour becomes very deep4 ,the proportion of materials is1 to half a pound of scarlet cuttings1 a quarter of a pint of spirit of wine1 and a sufficient quantity of water to assist the soaking4 ,then1 in the colour extracted1 put a piece of gum arabic1 of the size of a filbert3 next steep some cotton in the colour1 and wet some sheets of paper with the dye1 which repeat several times1 as often as they are dry1 and you will find them sufficiently charged with rouge for use4 #cbd4 ,,spanish ,,vermilion ,,for ,,the ,,toilette4 ,pour into the alkaline liquor which holds in solution the colouring part of bastard saffron1 such a quantity of lemon juice as may be necessary to saturate the whole alkaline salts4 ,at the time of the precipitation1 the latter appears under the form of a fecula full of threads1 which soon falls to the bottom of the vessel4 ,mix this part with white talc1 reduced to fine powder1 and moistened with a little lemon-juice and water4 ,then form the whole into a paste1 and having put it in small pots1 expose it to dry4 ,this colour is reserved for the use of the toilette2 but it has not the durability of that prepared from cochineal4 #cbe4 ,,economical ,,rouge4 ,fine carmine1 properly pulverized and prepared for the purpose1 is the best that can be employed with safety and effect3 it gives the most natural tone to the complexion1 and imparts a brilliancy to the eyes1 without detracting from the softness of the skin4 ,to use it economically1 take some of the finest pomatum1 without scent1 in which there is a proportion of white wax1 about the size of a pea1 just flatten it upon a piece of white paper1 then take on a pointed penknife1 carmine equal to a pin's head1 mix it gently with the pomatum1 with your finger1 and when you have produced the desired tint1 rub it in a little compressed cotton1 pass it over the cheeks till colour is clearly diffused1 void of grease4 ,ladies will find1 upon trial1 that this economical rouge will neither injure the health nor the skin2 and it imitates perfectly the natural colour of the complexion4 #cbf4 ,another4 ,take of ,french chalk1 powdered1 #d oz4 oil of almonds1 #b drachms1 carmine1 #a do4 #cbg4 ,,turkish ,,bloom4 ,infuse an ounce and a half of gum benzoin1 #b ounces of red saunders1 in powder1 and #b drachms of dragon's blood1 in #ab ounces of rectified spirit of wine1 and #d ounces of river or rain water4 ,when the ingredients have been mixed1 stop the bottle close1 and shake frequently during seven days2 then filter through blotting paper4 #cbh4 ,a ,,wash ,,for ,,sun-,,burnt ,,faces ,,and ,,hands4 ,to each pound of ox-gall1 add1 roche alum1 #a drachm1 rock salt1 oz4 sugar candy1 #a oz4 borax1 #b drachms1 camphor1 #a drachm4 ,mix and shake well for #ae minutes1 then often1 daily1 for #ae days1 or till the gall is transparent2 filter through cap paper2 use when exposed to the sun2--always washing off before sleep4 #cbi4 ,,macouba ,,snuff4 ,the varied flavour of snuffs of different kinds arises less from the state of the original leaf1 than the factitious additions of manufacturers4 ,the snuff of ,martinico1 celebrated under the term 8,macouba10 is made from the best leaves1 which being moistened with juice from their excellent sugar-canes1 undergoes fermentation1 and having thrown off the offensive fetor in scum and residuum1 is evaporated and ground in the usual manner4 #ccj4 ,,cephalic ,,snuff4 ,its basis is powdered asarum1 7vulgo ,asarabacca71 reduced by admixture with a small portion of powdered dock-leaf1 or any other innoxious vegetable4 ,the finely levigated snuff1 known as 8,scotch10 may be added agreeable to the taste of the consumer2 and finally a solution of spirit of wine and camphor1 in the proportion of one drachm of the latter1 in fifteen of spirit1 is to be dropped upon the camphor1 from five to ten drops to an ounce4 ,bottle your snuff immediately4 #cca4 ,another4 ,may be made of a very pleasant flavour1 with the powder produced from sage1 rosemary1 lilies of the valley1 and tops of sweet marjorum--of each one ounce1 with a drachm of ,asarabacca root1 lavender flowers1 and nutmeg2 it should be very fine1 and it will relieve the head vastly4 #ccb4 ,,to ,,imitate ,,spanish ,,snuff4 ,take good unsifted ,havannah snuff1 and grind it down to a fine powder4 ,if the tobacco be too strong1 mix it with the fine powder of ,spanish nut-shells1 which is by far the best mixture which can be used4 ,over this sprinkle some weak treacle water1 and when1 after mixing with the hands1 it has lain in a heap for some days1 to sweat and incorporate1 pack it up2 but take care that it be not too moist4 ,this snuff1 in the course of twelve months1 will be of one uniform and agreeable flavour2 and will keep good and mending1 for many years4 ,when old1 this sort will hardly be inferior to any of the plain snuffs made in ,spain4 #ccc4 ,,london ,,imitation ,,of ,,spanish ,,and ,,other ,,foreign ,,snuffs4 ,the fine powder1 which is the best part of the snuff as it comes from abroad1 is sifted from the bale snuff2 and the course and stalky part left1 is ground down1 previously mixed with strong cheap tobacco powder1 or dust1 along with savine1 brick-dust1 yellow sand1 the sweepings of tobacco1 old rotten wood1 and with many other filthy vegetable substances1 both dry and green1 to pass as the real flavour of tobacco4 ,all or most of these ingredients being mixed into one body4 ,this is nothing more than colouring the filthy compound with red ochre1 or umber1 or other noxious red or brown colour1 mixed with water and molasses6 ,the whole1 when properly incorporated1 is now passed through a hair sieve1 to mix it more intimately2 and is then left for some time to sweat1 or become equally moist4 ,this moistness is intended to imitate the oiliness which is peculiar to the real genuine rancia from ,havannah4 ,this snuff is packed in barrels1 tin canisters1 and stone jars1 so that it may come out in lumps1 like the ,spanish snuffs4 ,this is done to deceive the purchaser1 on whom this bad compound is imposed for real ,spanish snuff4 ,such is the composition of a very great part of what is made and sold in this town for common ,spanish snuff4 #ccd4 ,,transparent ,,soap4 ,suet is the basis of all the soaps of the toilette1 known by the name of ,windsor soap1 because olive-oil forms a paste too difficult to melt again1 and contains an odour too strong to be mixed with essences4 ,the suet soap dissolved hot in alcohol retakes its solid state by cooling4 ,to this fact is due the discovery of transparent soap1 which1 if well prepared1 has the appearance of candied sugar2 it may also be coloured1 and the vegetable hues for this purpose1 are preferable to mineral2 any person may make this soap1 by putting in a thin glass phial1 the half of a cake of ,windsor soap-shavings2 fill it with one half of alcohol1 and put it near the fire until the soap is dissolved2 this mixture1 placed into a mould to cool1 produces the transparent soap4 #cce4 ,,windsor ,,soap4 ,melt hard curd soap1 and scent it with oil of karni1 and essence of bergamot1 bought at the druggists2 or the essence of bergamot may be omitted4 #ccf4 ,,almond ,,soap4 ,upon #a lb4 of quick-lime1 pour #c quarts of boiling distilled water2 add #a lb4 of salt of tartar1 dissolved in #a quart of water2 cover the vessel1 and when cold1 filter through a cotton cloth3 a pint should weigh exactly #af ounces troy2 if more1 add distilled water1 and if less evaporate4 ,then add one third of oil of almonds1 simmer them together for some hours1 or until the oil forms a jelly2 when cool1 which may be tried on a small quantity1 add common salt1 and then continue boiling till the soap is solid2 when cold1 skim off the water1 and then pour into moulds4 #ccg4 ,another ,method4 ,take #b lbs4 of soap ley1 made of barilla or kelp1 so strong that a bottle1 holding half a pint of water1 will hold #aa ounces of the ley1 and #d lbs of oil of almonds2 rub them together in a mortar1 and put the mixture into tin moulds1 where let it be for some weeks1 till the combination is perfect4 #cch4 ,,marbled ,,soap ,,balls4 ,take ten pounds of white oil soap1 and ten pounds of ,joppa soap4 ,cut them into small square pieces1 which set to dry for three days3 the oil-soap1 particularly1 must be thus dried4 ,scrape1 very finely1 five pounds of oil-soap1 which dry for one day1 in the open air1 mix it well in the shaving-box with five pounds of powder1 add an ounce and a half of the best vermilion4 ,in mixing1 place pieces of soap1 and coloured powder1 in layers in the box1 making1 in all1 four alternate layers of each4 ,when a layer of each has been placed in the box1 sprinkle a pint of rose-water over the cut soap2 for if it be much combined with the powder1 it will become lumpy and hard1 and consequently spoil the wash-balls4 ,the same quantity of rose-water is to be used for moistening each of the other soap layers4 ,next mix a pint of thin starch1 which has been well boiled in half a pint of rain water1 with half a pint of rose-water1 and distribute it equally well mixed among the mass1 by turning it over repeatedly1 and then press it down close with the hands4 ,if a piece be now cut out from the mass1 the operator will perceive whether the marbling is sufficiently good2 and if so1 he may proceed immediately to form his wash-balls4 #cci4 ,,to ,,imitate ,,naples ,,soap4 ,take of fresh ley1 strong enough to bear an egg1 eight pounds1 and put to it of deer's1 goat's1 or lamb's suet1 7which has previously been well cleansed from all skins1 c4 by rose-water17 two pounds1 and one pound of olive-oil1 or rather behn-nut oil4 ,let all these simmer over the fire in a well-glazed pot1 until it be pretty nearly of the consistence of crown or ,naples soap2 then turn it out into a large flat pan1 which set on the leads or roof of the house1 exposed to the heat of the sun for fifty days4 ,the pan must be covered over with a bell glass1 such as the gardeners use1 and the mixture must be stirred once a day1 during the whole of this time4 ,in about six weeks or two months1 the operator will have a most excellent ground-work for ,naples soap1 which only requires perfuming in the following manner1 to render it even preferable to the foreign sorts4 ,take of oil of rhodium1 one ounce1 of spirit of ambergris1 two ounces and a half1 spirit of musk1 half an ounce2 mix these well together1 and then put the compound into the pan of soap4 ,stir the whole well1 and incorporate the perfumes with the soap1 on a marble stone by means of a muller4 ,put up into small jars1 or preserve in a mass in a large jar1 according to sale or convenience4 ,if kept for twelve months1 this soap will be found1 by comparison1 to be far preferable to the best soap that ever came from ,naples4 ,,simple ,,distilled ,,waters4 -------- #cdj4 ,,preservation ,,of ,,flowers ,,for ,,distillation4 ,rub three pounds of rose-leaves for three minutes with a pound of common salt4 ,the flowers being bruised by the friction of the grains of salt1 form a paste1 which is to be put into an earthen jar1 or into a water-tight barrel4 ,the same process is to be repeated until the vessel is filled1 so that all the roses may be equally salted4 ,the vessel is then to be shut up and kept in a cool place until wanted4 ,for distillation1 this aromatic paste is1 at any season1 to be put into the body of the still with twice its weight of water2 and when heat is applied1 the oil1 or essential water1 is to be obtained in the common way4 ,both the oil and water are in this way produced in greater quantity than by using the leaves without the salt3 besides1 the preserved paste will keep its flavour and strength unimpaired for several years4 ,other flowers1 capable of affording essential oils may also be treated in the above-mentioned way1 with economy and advantage2 as there is thereby no occasion to carry on a hurried process in the heat of summer1 when these are in perfection4 #cda4 ,,general ,,rules ,,for ,,the ,,distillation ,,of ,,simple ,,waters4 #a4 ,plants and their parts ought to be fresh gathered4 ,when they are directed fresh1 such only must be employed2 but some are allowed to be used dry1 as being easily procurable in this state at all times of the year1 though rather more elegant waters might be obtained from them whilst green4 #b4 ,having bruised the subjects a little1 pour thereon thrice their quantity of spring water4 ,this quantity is to be diminished or increased1 according as the plants are more or less juicy than ordinary4 ,when fresh and juicy herbs are to be distilled1 thrice their weight of water will be fully sufficient1 but dry ones require a much larger quantity4 ,in general1 there should be so much water1 that after all intended to be distilled has come over1 there may be liquor enough to prevent the matter from burning to the still4 #c4 ,formerly1 some vegetables were slightly fermented with the addition of yeast1 previous to their distillation4 #d4 ,if any drops of oil swim on the surface of the water1 they are to be carefully taken off4 #e4 ,that the waters may be kept the better1 about one-twentieth part of their weight of proof spirit may be added to each after they are distilled4 #cdb4 ,,stills ,,for ,,simple ,,waters4 ,the instruments chiefly used in the distillation of simple waters are of two kinds1 commonly called the hot still1 or alembic1 and the cold still4 ,the waters drawn by the cold still from plants are much more fragrant1 and more fully impregnated with their virtues1 than those drawn by the hot still or alembic4 ,the method is this3--,a pewter body is suspended in the body of the alembic1 and the head of the still fitted to the pewter body2 into this body the ingredients to be distilled are put1 the alembic filled with water1 the still-head luted to the pewter body1 and the nose luted to the worm of the refrigeratory or worm4 ,the same intention will be answered by putting the ingredients into a glass alembic1 and placing it in a bath-heat1 or balneum mari4 ,the cold still is much the best adapted to draw off the virtues of simples1 which are valued for their fine flavour when green1 which is subject to be lost in drying2 for when we want to extract a spirit from plants so light and volatile1 as not to subsist in open air any longer than while the plant continues in its growth1 it is certainly the best method to remove the plant from its native soil1 into some proper instrument1 where1 as it dies1 these votile parts may be collected and preserved4 ,and such an instrument is what we call the cold still1 where the drying of the plant1 or flower1 is only forwarded by a moderate warmth1 and all that rises is collected and preserved4 #cdc4 ,,expeditious ,,mode ,,of ,,distilling ,,simple ,,waters4 ,tie a piece of muslin or gauze over a glazed earthern pot1 whose mouth is just large enough to receive the bottom of a warming-pan2 on this cloth lay the herb1 clipped2 then place upon them the warming-pan1 with live coals in it1 to cause heat just enough to prevent burning1 by which means as the steam issuing out of the herb cannot mount upwards1 by reason of the bottom of the pan just fitting the brim of the vessel below it1 it must necessarily descend1 and collect into water at the bottom of the receiver1 and that strongly impregnated with the essential oil1 and the salt of the vegetable thus distilled2 which1 if wanted to make spirituous or compound water1 is easily done1 by simply adding some good spirits1 or ,french brandy to it1 which will keep good for a long time1 and be much better than if the spirits had passed through a still1 which must1 of necessity1 waste some of their strength4 ,care should be taken not to let the fire be too strong1 lest it scorch the plants2 and to be made of charcoal1 for continuance and better regulation1 which must be managed by lifting up and laying down the lid1 as wanted to increase or decrease the degrees of heat4 ,the deeper the earthen pan1 the cooler the season1 and the less fire at first 7afterwards to be gradually raised71 in the greater perfection will the distilled water be obtained4 ,as the more moveable1 or volatile parts of vegetables1 are the aqueous1 the oily1 the gummy1 the resinous1 and the saline1 these are to be expected in the waters of this process2 the heat here employed being so great as to burst the vessels of the plants1 some of which contain so large a quantity of oil1 that it may be seen swimming on the surface of the water4 ,although a small quantity only of distilled waters can be obtained at a time by this confined operation1 yet it compensates in strength what is deficient in quantity4 ,such liquors1 if well corked up from the air1 will keep good a long time1 especially if about a twentieth part of any spirits be added1 in order to preserve the same more effectually4 #cdd4 ,,rosemary ,,water4 ,as the method of performing the operation by the cold still is the very same1 whatever plant or flower is used1 the following instance of procuring a water from rosemary1 will be abundantly sufficient to instruct the young practitioner in the manner of conducting the process in all cases whatever4 ,take rosemary1 fresh gathered in its perfection1 with the morning dew upon it1 and lay it lightly and unbruised upon the plate or bottom of the still2 cover the plate with its conical head1 and apply a glass receiver to the nose of it4 ,make a small fire of charcoal under the plate1 continuing it as long as any liquor comes over into the receiver4 ,when nothing more comes over1 take off the still head1 and remove the plant1 putting fresh in its stead1 and proceed as before2 continue to repeat the operation successively1 till a sufficient quantity of water is procured4 ,let this distilled water be kept at rest in clean bottles1 close stopped1 for some days in a cool place2 by this means it will become limpid1 and powerfully impregnated with the taste and smell of the plant4 #cde4 ,,simple ,,alexeterial ,,waters4 ,take of spearmint leaves1 fresh1 #a lbs4 sea wormwood tops1 fresh1 angelica leaves1 fresh1 each #a pound2 water1 as much as is sufficient to prevent burning4 ,draw off by distillation #c gallons4 ,or1 take of elder flowers1 moderately dried1 #b pounds2 angelica leaves1 fresh gathered1 #a pound2 water1 a sufficient quantity4 ,distil off three gallons4 #cdf4 ,,simple ,,pennyroyal ,,water4 ,take of pennyroyal leaves1 dry1 a pound and a half2 water1 as much as will prevent burning4 ,draw off by distillation #a gallon4 #cdg4 ,,simple ,,spearmint ,,water4 ,take of spearmint leaves1 fresh1 any quantity2 water1 three times as much4 ,distil as long as the liquor which comes over has a considerable taste or smell of the mint4 ,or1 take spearmint leaves1 dried1 #a lbs41 water as much as is sufficient to prevent burning4 ,draw off by distillation #a gallon4 #cdh4 ,,cinnamon ,,water4 ,take of bruised cinnamon1 #a lb4 water1 #b gallons4 ,simmer in a still for half an hour1 put what comes over into the still again2 when cold1 strain through flannel4 #cdi4 ,,eau ,,sans-,,pareil4 ,take two gallons of fine old honey-water1 put it into a still capable of holding four gallons1 and add the thinly pared rinds of six or eight fresh citrons1 neither green nor mellow ripe4 ,then add sixty or seventy drops of fine ,roman bergamot2 and1 having luted the apparatus well1 let the whole digest in a moderate heat for twenty-four hours4 ,draw off1 by a water-bath heat1 about one gallon4 #cej4 ,,jessamine ,,water4 ,take six pounds of the white sweet almond cakes1 from which jessamine oil has been made abroad2 beat and sift them to a fine powder1 and put to it as much fresh oil of jessamine as will be required to make it into a stiff paste4 ,let this paste be dissolved in about six quarts of spring water1 which has been previously well boiled1 and left until it has become about half cold4 ,stir and mix the whole well together2 and when the oil and water has been well combined1 let the whole stand until the powder has fallen to the bottom of the vessel4 ,now pour the liquid off gently1 and filter it through cotton1 in a large tin funnel1 into the glass bottle in which it is to be kept for use4 ,the powder or sediment which has been left at the bottom of the vessel1 when dried by the heat of the sun1 answers very well for making almond paste for the hands4 #cea4 ,,jamaica ,,pepper ,,water4 ,jamaica pepper is the fruit of a tall tree growing in the mountainous parts of ,jamaica1 where it is much cultivated1 because of the great profit arising from the cured fruit1 sent in large quantities annually into ,europe4 ,take of ,jamaica pepper1 half a pound2 water1 two gallons and a half2 draw off #a gallon with a pretty brisk fire4 ,the oil of this fruit is very ponderous1 and therefore1 this water is made in an alembic4 #ceb4 ,,myrtle ,,water4 ,infuse eight or ten pounds of the cuttings of green myrtle1 in nearly twenty gallons of rain or river water1 and add thereto a pint of fresh yeast1 after it has stood for twenty-four hours4 ,at the end of another day and night1 put the whole into a still1 with a pound of bay salt4 ,draw off the whole of the water2 and1 next day1 infuse more myrtle leaves1 as before1 and distil again4 ,repeat the same a third time4 #cec4 ,,orange ,,flower ,,water4 ,take two pounds of orange flowers1 and twenty-four quarts of water1 and draw over three pints4 ,or1 take twelve pounds of orange flowers1 and sixteen quarts of water1 and draw over fifteen quarts4 #ced4 ,,orange ,,peel ,,water4 ,take of the outward yellow rind of ,seville oranges1 four ounces2 water1 three gallons and a half2 draw off one gallon by the alembic1 with a brisk fire4 #cee4 ,,peppermint ,,water4 ,take of the herb of peppermint1 dried1 #a lbs4 water1 as much as is sufficient to prevent burning4 ,distil off a gallon4 ,this has been known to allay sickness when nothing else would succeed1 and is used in flatulent colics4 ,a wine-glassful may be taken1 and often repeated4 #cef4 ,another4 ,take of oil of peppermint1 #a pound1 water1 a sufficient quantity4 ,draw off #cj gallons4 ,this is stimulant and carminative2 and covers disagreeable flavours4 #ceg4 ,,portugal ,,and ,,angel ,,waters4 ,take a pint of orange-flower water1 a pint of rose-water1 and half a pint of myrtle-water2 to these put a quarter of an ounce of distilled spirit of musk1 and an ounce of spirit of ambergris4 ,shake the whole well together1 and the process will be finished4 #ceh4 ,,rose ,,water4 ,take of the leaves of fresh damask roses1 with the heels cut off1 #f lbs4 water1 as much as to prevent burning4 ,distil off a gallon4 ,the distilled waters should be drawn from dried herbs1 because the fresh cannot be got at all times in the year4 ,whenever the fresh are used the weights must be increased2 but whether the fresh or dry are made use of1 it is left to the judgment of the operator to vary the weight1 according as the plants are in greater or less perfection1 owing to the season in which they grew or were collected4 #cei4 ,,strawberry ,,water4 ,take of the bruised fruit1 #bj lbs4 water a sufficient quantity4 ,draw off two gallons and a half3 this water is very fragrant4 #cfj4 ,,common ,,distilled ,,water4 ,take of water1 #aj gallons4 ,distil4 ,throw away the first gallon1 and draw off four gallons1 which keep in glass or stone ware4 ,distilled water is used as a diet drink in cancerous diseases1 and should be used in making medicines when the salts contained in common water would decompose them4 ,,compound ,,distilled ,,waters4 -------- #cfa4 ,,general ,,rules ,,for ,,the ,,distillation ,,of ,,spirituous ,,waters4 #a4 ,the plants and their parts ought to be moderately and newly dried1 except such as are ordered to be fresh gathered4 #b4 ,after the ingredients have been steeped in the spirit for the time prescribed1 add as much water as is sufficient to prevent a burnt flavour1 or rather more4 #c4 ,the liquor which comes over first in distillation is by some kept by itself1 under the title of spirit2 and the other runnings1 which prove milky1 are fined down by art4 ,but it is preferable to mix all the runnings together1 without fining them1 that the waters may possess the virtues of the plant entire4 #d4 ,in the distillation of these waters1 the genuine brandy obtained from wine is directed4 ,where this is not to be procured1 take1 instead of that proof spirit1 half its quantity of a well rectified spirit1 prepared from any other fermented liquors4 ,in this steep the ingredients1 and then add spring water enough1 both to make up the quantity ordered to be drawn off1 and to prevent burning4 #cfb4 ,,bergamot ,,water4 ,take of fine old ,french brandy1 #b gallons1 or #a gallon of highly rectified spirit of wine1 and #a gallon of spring water4 ,put to the brandy1 or diluted spirits1 an ounce1 or more1 of true ,roman oil of bergamot1 whose parts have been previously well divided by trituration with lump sugar1 in a glass mortar4 ,now distil by a water heat1 and draw off six quarts only4 ,by this operation1 a most excellent bergamot water will be produced1 which will remain good for twenty years4 #cfc4 ,,original ,,receipt ,,for ,,hungary ,,water4 ,the original receipt for preparing this invaluable lotion1 is written in letters of gold in the hand-writing of ,elizabeth1 queen of ,hungary4 ,take of aque vit1 four times distilled1 #c parts1 the tops and flowers of rosemary1 #b parts4 ,to be put together in a close-stopped vessel1 and allowed to stand in a warm place1 during fifty hours1 then to be distilled in an alembic1 and of this1 once every week1 #a drachm to be taken in the morning1 either in the food or drink1 and every morning the face and the deceased limb to be washed with it4 #cfd4 ,best ,hungary ,water4 ,take thirty gallons of spirit of wine2 put to it1 in a large still1 six large bunches of fine green rosemary1 when the flowers are white1 and in full bloom2 one pound of lavender-flowers1 and four ounces of true ,english oil of rosemary4 ,the rosemary-leaves and flowers must be stripped from all their wood and green twigs4 ,when the whole has been in a state of digestion for twenty-four hours1 distil as before1 drawing off about twenty-five or twenty-six gallons1 but no more4 ,when distilled1 stop it closely in a copper vessel1 and keep it undisturbed for about a month4 #cfe4 ,,lavender ,,spirit4 ,take #ad pounds of lavender flowers1 #aj gallons of rectified spirit of wine1 and one gallon of water2 draw off #aj gallons by a gentle fire2 or1 which is much better1 by a sand bath heat4 #cff4 ,,lavender ,,water4 ,take #cj gallons of the best wine spirit2 pour it into a copper still1 placed in a hot-water bath1 over a clear but steady fire2 put to it #f pounds of the largest and freshest lavender flowers1 after having separated them from all stalks and green leaves1 which give the lavender-water a woody and faint smell4 ,put no water into the still1 close all the junctures well1 and let the spirits and flowers stand in a state of digestion for #bd hours2 and then1 with a gentle fire1 draw off #be1 or1 at most1 #bf gallons only1 which1 as soon as distilled1 are to be poured into a copper vessel1 for keeping4 ,wooden vessels and cans are to be avoided1 as the best parts of the oil1 and of the spirits1 will be absorbed by them and consequently lost4 ,when the distillation is over1 draw out1 or quench the fire1 and let the remaining spirits and flowers continue in the still until the next day4 ,when the above quantity of #be or #bf gallons has stood for #d or #e days1 put it to ten ounces of true ,english oil of lavender4 ,mix the whole well in the jar1 by drawing out one or two gallons1 and then returning them4 ,repeat this ten or twelve times1 then stop the vessel up close1 and do not disturb it for a month1 at least4 #cfg4 ,lavender ,water1 of the second order4 ,to the four or five gallons of the spirits1 and the lavender flowers left in the still1 after the distillation mentioned in the last article1 add #ae gallons of common proof spirit1 #i or #aj gallons of spring water1 #c pounds of lavender flowers1 and #d ounces of oil of lavender1 intimately mixed with loaf-sugar1 by powdering it in a glass mortar4 ,digest the whole1 and draw off #be gallons1 proceeding in every respect as before1 except that in this case1 no oil is to be added2 for1 as there is so much water present1 the addition of oil would be apt to turn the whole quantity muddy1 or of a bluish or opaque colour1 which it cannot be easily freed from1 without a second distillation4 #cfh4 ,lavender ,water1 for immediate use4 ,mix with one gallon of proof spirit1 #a ounce of true ,english oil of lavender1 which is all that will properly combine with the spirit1 without injuring the colour1 by rendering it muddy4 ,when the spirit and the oil are properly mixed1 they are to be put into glass bottles1 which are to be well stopped1 and ought to be shaken before used4 #cfi4 ,perfumed ,lavender ,water4 ,distil by a gentle heat in a sand or water-bath2 or1 mix and shake frequently during fourteen days1 the following ingredients3 #a ounce of foreign oil of lavender1 ditto of ,english ditto1 ditto of essence of ambergris1 and #a gallon of rectified spirit of wine4 #cgj4 ,,lemon ,,water4 ,the peel of the lemon1 the part used in making this water1 is a very grateful bitter aromatic1 and1 on that account1 very serviceable in repairing and strengthening the stomach4 ,take of dried lemon-peel1 #d lbs4 proof spirit1 #aj gallons1 and #a gallon of water4 ,draw off ten gallons by a gentle fire4 #cga4 ,,spirit ,,of ,,peppermint4 ,take of the herb of peppermint1 dried1 #a lbs4 proof spirit1 #a gallon1 water1 sufficient to prevent burning4 ,distil off a gallon4 #cgb4 ,,compound ,,gentian ,,water4 ,take of gentian-root1 sliced1 #c lbs42 leaves and flowers of the lesser centaury1 each #h ounces2 infuse the whole in #f quarts of proof spirit1 and #a quart of water2 and draw off the water till the feints begin to rise4 #cgc4 ,,spirit ,,of ,,scurvy-,,grass4 ,take of scurvy-grass1 fresh gathered and bruised1 #ae pounds2 horse-radish root1 #f pounds2 rectified spirit of wine1 #a gallon2 and water three pints4 ,digest the whole in a close vessel two days1 and draw off a gallon with a gentle fire4 #cgd4 ,,antiscorbutic ,,water4 ,take of the leaves of water-cresses1 garden and sea scurvy-grass1 and brook-lime1 each #bj handsful2 of pine-tops1 germander1 horehound1 and the lesser centaury1 each #af handsful2 of the roots of bryony and sharp pointed dock1 each #f pounds2 of mustard-seed1 #a pounds4 ,digest the whole in #aj gallons of proof spirit1 and #b gallons of water1 and draw off by a gentle fire4 ,,acid ,,liquors4 -------- #cge4 ,,vinegar4 ,vinegar is used chiefly as a sauce1 and to preserve vegetable substances2 but it is employed externally when an over dose of strong wine1 spirit1 opium1 or other narcotic poison has been taken4 ,a false strength is given to it by adding oil of vitriol1 or some acrid vegetable1 as pellitory of ,spain1 capsicum1 c4 ,it is rendered colourless by adding fresh burned bone black1 #f ounces to a gallon1 and letting it stand for two or three days to clear4 #cgf4 ,,to ,,make ,,vinegar4 ,mix cider and honey1 in the proportion of #a lb4 of honey to a gallon of cider1 and let it stand in a vessel for some months1 and vinegar will be produced so powerful1 that water must be mixed with it for common use4 #cgg4 ,another ,method4 ,scheele1 a celebrated chymist1 has recommended the following recipe3 ,take #f spoonsful of good alcohol2 to this1 add #c pints of milk1 and put the mixture into vessels to be corked close4 ,vent must be given from time to time to the gas of fermentation4 ,in the course of a month1 this will produce very good vinegar4 #cgh4 ,another4 ,put into a barrel1 of sufficient dimensions1 a mixture composed of #da wine pints of water1 about #h pints of whiskey1 7l'eau de vin de grain7 about #b wine pints of yeast1 and #b pounds of charcoal1 and place it in a proper situation for fermentation4 ,at the end of four months a very good vinegar will be formed1 as clear and as white as water4 #cgi4 ,,common ,,vinegar4 ,this is made from weak malt liquor1 brewed for the purpose2 its various strength is1 in ,england1 denoted by numbers1 from #ah to #bd4 #chj4 ,another4 ,to every gallon of water put #a lb4 of coarse ,lisbon sugar2 let the mixture be boiled1 and skimmed as long as any scum arises4 ,then let it be poured into proper vessels2 and when it is as cool as beer1 when worked1 let a toast1 rubbed over with yeast1 be put to it4 ,let it work about #bd hours1 and then put it into an iron-hooped cask1 fixed either near a constant fire1 or where the summer sun shines the greater part of the day2 in this situation it should not be closely stopped up2 but a tile1 or something similar1 should be laid on the bung-hole1 to keep out the dust and insects4 ,at the end of about three months 7sometimes less7 it will be clear and fit for use1 and may be bottled off4 ,the longer it is kept1 after it is bottled1 the better it will be4 ,if the vessel containing the liquor is to be exposed to the sun's heat1 the best time to begin making it is in the month of ,april4 #cha4 ,,wine ,,vinegar4 ,take any sort of wine that has gone through fermentation1 and put it into a cask that has had vinegar in it2 then take some of the fruit or stalks of which the wine has been made1 and put them wet into an open-headed cask in the sun1 with a coarse cloth over the top of it1 for six days--after which put them in the vinegar1 and stir it well about--then put it in a warm place1 if in winter1 or if in summer1 put it in a yard in the sun1 with a slate over the bung4 ,when the vinegar is sour enough and fine1 rack it off into a clean sour cask1 and bung it up2 then put it in the cellar for use4 ,those wines that contain the most mucilage are fittest for the purpose4 ,the lees of pricked wine are also a very proper ingredient in vinegar4 #chb4 ,,sugar ,,vinegar4 ,to each gallon of water add #b lbs4 of brown sugar1 and a little yeast2 leave it exposed to the sun for six months1 in a vessel slightly stopped4 #chc4 ,,gooseberry ,,vinegar4 ,bruise the gooseberries1 when ripe1 and to every quart put three quarts of water2 stir them well together1 and let the whole stand for #bd hours1 then strain it through a canvas bag4 ,to every gallon of liquor add #a lb4 of brown sugar1 and stir them well together before they are put into the cask4 ,proceed in all other respects as before4 ,this vinegar possesses a pleasant taste and smell2 but raspberry vinegar1 which may be made on the same plan1 is far superior in these respects4 ,the raspberries are not required to be of the best sort1 still1 they should be ripe and well flavoured4 #chd4 ,,currant ,,vinegar4 ,this is made in the same way as that from gooseberries1 only pick off the currants from the stalks4 #che4 ,,primrose ,,vinegar4 ,to #ae quarts of water put #f lbs4 of brown sugar2 let it boil ten minutes1 and take off the scum3 pour on it half a peck of primroses2 before it is quite cold1 put in a little fresh yeast1 and let it work in a warm place all night2 put it in a barrel in the kitchen1 and when done working1 close the barrel1 still keeping it in a warm place4 #chf4 ,,raisin ,,vinegar4 ,after making raisin wine1 lay the pressed raisins in a heap to heat1 then to each cwt4 put #ae gallons of water1 and a little yeast4 #chg4 ,,cider ,,vinegar4 ,the poorest sort of cider will serve for vinegar1 in managing which proceed thus3-- ,first draw off the cider into a cask that has had vinegar in it before2 then put some of the apples that have been pressed into it1 set the whole in the sun1 and in a week or nine days it may be drawn off into another cask4--,this is a good table vinegar4 #chh4 ,,vinegar ,,from ,,the ,,refuse ,,of ,,fruits4 ,take the skins of raisins after they have been used in making wine1 and pour three times their own quantity of boiling water on them2 stir them well about1 and then set the cask in a warm place1 close covered1 and the liquor1 in a week1 when drawn off from its sediment1 put into another cask1 and well bunged down1 will be a good vinegar for the table4 #chi4 ,,vinegar ,,from ,,the ,,refuse ,,of ,,bee-,,hives4 ,when honey is extracted from the combs1 by means of pressure1 take the whole mass1 break and separate it1 and into each tub or vessel1 put one part of combs and two of water2 place them in the sun1 or in a warm place1 and cover them with cloths4 ,fermentation takes place in a few days1 and continues from #h to #ab days1 according to the higher or lower temperature of the situation in which the operation is carried on4 ,during the fermentation1 stir the matter from time to time1 and press it down with the hands1 that it may be perfectly soaked4 ,when the fermentation is over1 put the matter to drain upon sieves or strainers4 ,at the bottom of the vessels will be found a yellow liquor1 which must be thrown away1 because it would soon contract a disagreeable smell1 which it would communicate to the vinegar4 ,then wash the tubs1 put into them the water separated from the other matter2 it immediately begins to turn sour2 when the tubs must be again covered with cloths1 and kept moderately warm4 ,a pellicle1 or skin1 is formed on their surface1 beneath which the vinegar acquires strength2 in a month's time it begins to be sharp2 it must be left standing a little longer1 and then put into a cask1 of which the bung-hole is left open4 ,it may then be used like any other vinegar4 #cij4 ,,to ,,strengthen ,,vinegar4 ,suffer it to be repeatedly frozen1 and separate the upper cake of ice1 or water1 from it4 ,all vinegars owe their principal strength to the acetic acid they contain2 but the vinegar of wine contains also tartar1 a small portion of the malic acid1 alcohol1 and colouring matter2 that of eider contains merely the malic acid1 little or no alcohol1 and a yellowish colouring matter4 #cia4 ,,vinegars ,,from ,,orange ,,and ,,elder ,,flowers1 ,,clove-,,gilliflowers1 ,,musk-,,roses1 c4 ,dry an ounce of either of the above flowers1 7except the orange flowers1 which will not bear drying17 for two days in the sun2 then put them into a bottle1 pour on them a pint of vinegar1 closely stop the bottle1 and infuse #ae days in moderate heat of the sun4 ,vinegars of any other flowers1 as tarragon1 c4 may be made in a similar manner4 #cib4 ,,distilled ,,vinegar4 ,this is obtained from vinegar by distillation1 rejecting the #dth or #hth part that comes over first1 and avoiding its acquiring a burnt flavour4 ,distilled vinegar is weaker than the common1 but is used sometimes in pickles1 where its want of colour is an advantage4 #cic4 ,,improved ,,distilled ,,vinegar4 ,obtained from wood distilled in large iron cylinders for the manufacture of charcoal for gunpowder2 when rectified it is used for all the purposes of distilled vinegar4 #cid4 ,,to ,,make ,,strong ,,acetous ,,acid4 ,take of vitriol1 calcined to whiteness1 #a lb4 sugar of lead1 #aj drachms1 ,rub together and distil4 #cie4 ,another4 ,take of sugar of lead1 #g lbs4 oil of vitriol #d lbs4 ,distil #b lbs4 ,this is used to make aromatic vinegar4 #cif4 ,,honey ,,water ,,for ,,the ,,hair4 ,take of honey1 #d lbs4 very dry sand1 #b lbs4 ,mix and put into a vessel that will hold five times as much2 distil with a gentle heat a yellowish acid water3 this acid greatly encourages the growth of hair4 #cig4 ,,dephlogisticated ,,spirit ,,of ,,salt4 ,take of common salt1 #c lbs4 manganese1 #a lb4 oil of vitriol1 #b lbs4 water1 #a lb4 ,distil1 placing a sufficient quantity of water in the receiver4 ,this spirit is of a pale greenish yellow1 and scarcely heavier than water4 ,it bleaches linen1 straw1 and takes out fruit spots1 iron moulds1 or ink marks4 ,,miscellaneous ,,beverages4 -------- #cih4 ,,to ,,make ,,ginger ,,beer4 ,take of good ,jamaica ginger1 #b oz4 ,moist sugar1 #c lbs4 cream of tartar1 #a oz4 the juice and peel of #b middling sized lemons1 brandy pint1 good solid ale yeast1 pint1 water1 #c gallons4 ,this will produce #d dozen of excellent ginger beer1 which will keep twelve months4 ,bruise the ginger and sugar1 and boil them for #bj or #be minutes in the water1 slice the lemon and put it and the cream of tartar into a large pan2 pour the boiling liquor upon them1 stir it well round1 and when milk-warm1 add the yeast2 cover it over1 let it remain two or three days to work1 skimming it frequently2 then strain it through a jelly-bag into a cask1 add the brandy1 bung down very close1 and at the end of a fortnight or three weeks1 draw it off and bottle1 and cork very tight2 tie the cork down with twine or wire4 ,if it does not work well at first1 add a little more yeast1 but be careful of adding too much1 least it taste of it4 #cii4 ,,spruce ,,beer4 ,take1 if white is intended1 #f lbs4 of sugar2 if brown1 as much treacle1 and a pot of spruce1 and ten gallons of water4 ,this is also managed in the same way as ginger beer1 except that it should be bottled as soon as it has done working4 #djj4 ,,brown ,,spruce ,,beer4 ,pour #h gallons of cold water into a barrel1 and then boiling #h gallons more1 put that in also1 add #ab lbs4 of molasses1 with about lb4 of the essence of spruce2 and on its getting a little cooler1 a pint of good ale yeast4 ,the whole being well stirred or rolled in the barrel1 must be left with the bung out for two or three days2 after which the liquor may be immediately bottled1 well corked up1 and packed in saw-dust or sand1 when it will be ripe1 and fit to drink in a fortnight4 ,remember1 that it should be drawn off into quart stone bottles1 and wired4 #dja4 ,,white ,,spruce ,,beer4 ,for a cask of six gallons1 mix well together lb4 of the purest essence of spruce1 #g lbs4 of loaf-sugar made into a clarified syrup1 and about #a gallons of hot water2 and when sufficiently stirred and incorporated2 put it into the cask1 and fill up with cold water4 ,then add about a of a pint of good ale yeast1 shake the cask well1 and let it work for three or four days3 after which1 bung it up4 ,in a few days it may be bottled off after the usual manner1 and in a week or ten days it will be fit for use4 ,if1 on bunging it close1 about of an oz4 of isinglass1 first dissolved in a little of the warmed liquor1 or in cider1 be stirred in1 by way of fining1 it will acquire a superior degree of clearness4 ,in proportion to the coldness of the weather1 the quantity of yeast should be increased4 ,some1 instead of yeast1 use ale or beer-grounds the first time of making1 and afterwards the grounds of their former spruce beer4 ,in warm weather1 very little ferment is requisite4 #djb4 ,,seltzer ,,water4 ,take of water any quantity4 ,impregnate it with about ten times its volume of carbonic acid gas1 by means of a forcing pump4 #djc4 ,,liquid ,,magnesia4 ,take of water #a gallon1 carbonate of magnesia1 #c drachms1 and impregnate it as above4 #djd4 ,,potass ,,water4 ,take one ounce of subcarbonate of potass1 and impregnate as above4 #dje4 ,,soda ,,water4 ,take #b ounces of subcarbonate of soda1 and impregnate as above4 #djf4 ,,portable ,,lemonade4 ,take of tartaric acid1 oz4 loaf sugar1 #c oz4 essence of lemon1 drachm4 ,powder the tartaric acid and the sugar very fine1 in a marble or wedgewood mortar1 7observe never to use a metal one7 mix them together1 and pour the essence of lemon upon them1 by a few drops at a time1 stirring the mixture after each addition1 till the whole is added1 then mix them thoroughly1 and divide it into twelve equal parts1 wrapping each up separately in a piece of white paper4 ,when wanted for use1 it is only necessary to dissolve it in a tumbler of cold water1 and fine lemonade will be obtained1 containing the flavour of the juice and peel of the lemon1 and ready sweetened4 #djg4 ,,to ,,make ,,chocolate4 ,to make good chocolate1 put the milk and water on to boil2 then scrape the chocolate fine1 from one to two squares to a pint1 to suit the stomach3 when the milk and water boils1 take it off the fire2 throw in the chocolate2 mill it well1 and serve it up with the froth2 which process will not take #e minutes4 ,the sugar may either be put in with the scraped chocolate or added afterwards4 ,it should never be made before it is wanted2 because heating again injures the flavour1 destroys the froth1 and separates the body of the chocolate2 the oil of the nut being observed1 after a few minutes' boiling1 or even standing long by the fire1 to rise to the top1 which is the only cause this chocolate can offend the most delicate stomach4 #djh4 ,,to ,,make ,,coffee4 ,to have coffee in perfection1 it should be made from the best production1 carefully roasted1 and after cooling for a few minutes1 reduced to powder1 and immediately infused2 the tincture will then be of a superior description4 ,but for common use1 the coffee of our own plantations is1 in general1 of very good quality4 ,in ,england1 too little powder of the berry is commonly given4 ,it requires about one small cup of coffee-powder to make four cups of tincture for the table4 ,this is at the rate of an ounce of good powder to four common coffee-cups4 ,when the powder is put in the bag1 as many cups of boiling water is poured over it as may be wanted4 ,pour a pint of boiling water on an ounce of coffee2 let it boil five or six minutes1 then pour out a cupful two or three times1 and return it again2 put two or three isinglass slips into it2 or a lump or two of fine sugar2 boil it five minutes longer1 set the pot by the fire to keep hot for ten minutes1 and the coffee will be beautifully clear4 ,a hot cream should always be served with coffee4 ,for foreigners1 or those who like it extremely strong1 make only eight dishes from three ounces4 ,if not fresh roasted1 lay it before a fire till hot and dry2 or put the smallest bit of fresh butter into a preserving-pan1 when hot throw the coffee into it1 and toss it about till it be freshened4 ,,the ,,cook4 ,on her first going into a family the ,cook will do well to inform herself of the rules and regulations of the house1--the customs of the kitchen1--the peculiarities of her master and mistress1--and above all1 she must study1 most sedulously1 to acquire a perfect knowledge of their ,,taste2 which1 when attained1 will most probably lead to her permanent establishment in the sovereignty of the kitchen4 ,she will enter into all the economical plans of her employers1 and endeavour to make the most of every thing1 as well for the sake of her own character as for their interest4 ,not forgetting1 that 8wilful waste makes woful want40 ,she will consider the encomiums of her master and mistress as her highest praise1 and will accept even their admonitions as pleasing proofs of their desire to make her useful to themselves1 and to enhance her own confidence and consequence4 ,the presidency of the kitchen being a situation of great trust and responsibility1 she will best evince her sense of the confidence reposed in her by her anxiety to please1 and a sedulous regard to the health and comforts of the family1 which are1 necessarily1 in her keeping2 governing her whole conduct by that most excellent moral maxim 8,do unto others as you would they should do unto you40 ,to be well qualified for every situation1 the ,cook must not only understand the business of the kitchen1 but must be a good judge of provisions1 as in many families1 where there is no housekeeper1 she will be required to go to market4 ,she must also be able to keep an account of the current expenses of the family2 and to examine1 check1 and pay the tradesmen's bills1 which she will have to settle with her mistress weekly1 or when required4 ,the ,cook should give directions to her assistants to rise early1 particularly when a great dinner is to be dressed1 that so every thing may be got quite ready in the kitchen to begin business as early in the morning as possible2 else1 nine times out of ten1 the dinner will be too late3 and it must always be recollected that 8things done in a hurry are never well done10 and that1 8an hour lost in the morning may be run after the whole day1 but never overtaken40 ,besides1 to have every thing properly dressed1 and to be punctual1 as to time1 with the dinner1 will afford great satisfaction to her employers1 and do credit both to them and to herself4 ,having learnt the precise time of dinner1 she must not fail to be punctual4 ,cleanliness1 in every branch of domestic concerns cannot be too forcibly inculcated1 and in the business of a ,cook1 particularly1 it becomes a ,,cardinal ,,virtue4 ,cleanliness and neatness of person and dress are not less important in her than the arrangement of the kitchen and larder1 and all her operations4 ,boiling4 ,the boilers1 saucepans1 and other vessels1 to be used for culinary purposes1 must be kept perfectly clean and well tinned4 ,,block ,,tin saucepans1 c4 are safest1 and perhaps best for these purposes4--,when washed they should be dried by the fire1 before they are put away2 and they should always be wiped out again1 with a clean dry cloth1 immediately before they are used4 ,this is to be done chiefly to prevent rust1 and its baleful effects4 ,poultry1 and every kind of meat1 both fresh and salted1 should be washed and wiped dry1 and then dredged well with flour1 before it be put into the boiler1 or pot2 this will prevent its being soiled in the water1 and will1 also1 prevent its looking greasy1 when taken up4 ,meat must always be put into cold water1 with just enough water to cover it2 say1 about a quart of water to a pound of meat1--and it must be kept so covered1 during the whole process of dressing1 by adding boiling water occasionally4--,by this method the inside will always be heated thoroughly1 and be properly swollen1 before the outside becomes hard2 and the whole will be regularly done4 ,this will1 also1 occasion the meat to look plump2 and veal and poultry1 in particular1 will be the whiter and the better for it4 ,beef loses about one-fourth1 and mutton about one-fifth1 in boiling4 ,a moderate fire must be kept up under the pot1 increasing the heat gradually1 till it boils1 when it must be drawn back1 kept close covered1 and constantly simmering1 quite gently1 but by no means boiling fast4 ,a tea-spoonful of salt thrown into the water1 before it boils1 will cause the scum to rise the better1 which must be very carefully skimmed clean off1 immediately2 and if1 afterwards1 a little cold water be thrown in1 more scum will be cast up1 which must frequently be taken off1 as it rises1 as on this alone depends the good appearance of all boiled articles4 ,remember--that water cannot possibly be made hotter than it is when it first boils2 it is1 therefore1 a waste of firing1 and very detrimental to the meat to make it boil fast1 as it is thereby rendered hard1 and its juices and finest flavour are evaporated in steam4 ,generally1 beef1 mutton1 and lamb1 unless the joints are very thin1 or small1 require boiling from a quarter of an hour to eighteen minutes to a pound2 lamb1 veal1 and pork1 and thick joints also1 of whatever kind1 require somewhat longer1 especially in cold weather1 or when fresh killed4 ,a large leg of pork1 for instance1 will take a little more time2--always reckoning from the time of its first coming to boil1 and taking into the account that the pot must always be kept gently simmering2--the slower the better1 so that it be kept boiling4 ,if you suffer boiled meats to remain in the pot after they are done1 they become soddened and lose their flavour4 ,examples in ,boiling4 ,a ,round of ,beef4--,after it has been carefully salted1 and has lain in the pickle eight or ten days1 wash it and wipe it dry2 then cut out the bone1 and skewer and tie it up tight and quite round4 ,as soon as the pot boils skim it clean1 and keep it boiling very gently1 till done4 ,the time will be according to its weight4 ,garnish with slices of carrot and turnip4 ,a ,,leg ,,of ,,pork4 ,if large1 after it has been in salt eight or ten days1 let it lie in cold water half an hour to make it white--weigh it1 let it boil gently1 allowing twenty minutes for every pound--skim it as soon as it boils1 and often afterwards4--,a small ,leg of ,pork is most delicate4--,the liquor will make excellent peas-soup4 ,serve it up with peas-pudding and turnips4 ,a ,,leg ,,of ,,mutton4 ,put it in warm water for ten minutes1 and wash it clean1 then put it into the pot and cover it with water--let it simmer very gently and skim it carefully4 ,a leg of ten pounds will take two and a half or three hours4 ,mutton1 to be tender1 should hang as long as it will keep4 ,a ,,turkey4 ,take a hen bird1 pick nicely1 singe1 wash1 draw the sinews of the thighs1 and truss it4 ,make a stuffing of bread1 herbs1 salt1 pepper1 nutmeg1 lemon-peel1 a few oysters1 or an anchovy1 a bit of butter1 some suet1 and an egg1 put this into the crop1 fasten up the skin1 and skim the pot most carefully to make it white4 ,serve with oyster sauce made rich with butter1 a little cream1 and a spoonful of soy or parsley and butter4 ,tongue1 ham1 or pickled pork1 are the usual accompaniments4 ,a ,,fowl4 ,the legs1 for boiling1 should not be black4--,pick nicely1 wash1 singe1 truss1 and flour it--put it into boiling water1 and simmer gently4 ,a middling fowl will take forty minutes4 ,serve with parsley and butter1 oyster1 lemon1 liver1 or celery sauce4 ,neither parsley and butter1 liver and parsley1 celery1 onion1 caper1 curry1 nor other sauce should be poured over boiled meats1 but sent up separately in a boat4 ,,vegetables4 ,all vegetables are best when fresh from the garden1--when dead they are useless4 ,they are also in the greatest perfection when in the greatest plenty2--unripe vegetables are unwholesome4 ,greens must be carefully picked1 neatly trimmed1 washed quite clean from vermin1 and laid on a cullender to drain4 ,then1 having ready a well-tinned saucepan1 with plenty of clean1 soft1 boiling water1 into which some salt has been thrown1 and the scum taken off1 plunge them into it1 boil them quickly1 watch them1 and keep continually pressing them under the water with a fork as they rise2 and when they begin to sink of themselves1 they are done1 and must be taken up instantly1 and drained dry2 for if over done1 they will lose not only their crispness and beautiful appearance1 but their flavour also4 ,cabbages1 savoys1 and turnip-tops1 require that the water should be changed when half done1 the second water should be boiling1 and if managed as above directed1 they will eat much the milder and sweeter for it4 ,this is the whole art of dressing vegetables to look green and eat well4 ,we therefore deprecate the use of those factitious and filthy expedients recommended by some1 and practised by many1 to give1 as they pretend1 a good colour1 to boiled vegetables4 ,this is the best way2--and all artificial means ought to be avoided1 as unnecessary and pernicious4 ,esculent roots of all kinds may be set on to boil in cold water4 ,fish4 ,fish1 particularly if large1 must be put into cold water1 with plenty of salt2 when ready1 it will part from the bone2 or it may be tried with a fork1 and must be taken out of the water the moment it is done4 ,if not immediately wanted1 let it stay on the fish-plate1 over the hot water1 and throw over it a clean cloth1 dipped in boiling water1 to preserve its colour4 ,a sliced cod should be stewed fifteen minutes4 ,in all cases1 dinner should be served up as soon as possible after it is ready1 because keeping the boiled articles1 particularly fish1 in hot water1 renders them vapid and heavy2 and hot closets1 covers1 and other means used to keep them hot1 dry the juices and make them eat strong and rancid4 ,neither fish1 nor vegetables of any kind1 7except ripe potatoes17 should be boiled by steam4 ,elements of ,roasting4 ,,cleanliness must ever be the maxim for the kitchen4 ,before the spit is drawn from the meat1 let it be wiped clean1 and when done with1 let it be rubbed with a little sand and water4 ,a good brisk fire1 due time1 proper distance1 and frequent basting1 are the chief points to be attended to in roasting4 ,much depends on the fire2--it should always be brisk and glowing1 clear at the bottom1 and suited to the article to be roasted4 ,beef and mutton lose about one-third in roasting4 ,the ashes should be taken up1 and the hearth made quite clean1 before you begin to roast4 ,if the fire require to be stirred during the operation1 the dripping-pan must be drawn back1 so that then1 and at all times1 it may be kept clean from cinders and dust4--,hot cinders1 or live coals1 dropping into the pan1 make the dripping rank1 and spoil it for basting4 ,beef requires a strong1 steady fire1 which should be made up a little time previous to its being wanted4 ,if the meat has been hung up some time1 the dry outside parts must be pared off1 and it must be basted1 first1 with a little salt and water1 then well dredged with flour1 and afterwards basted1 continually1 with the dripping2 but1 if the meat be frozen1 it must be brought into the kitchen several hours before it is dressed4--,large joints should be kept at a good distance from the fire at first1 and gradually brought nearer and nearer2--the average distance for a large joint1 at a good fire1 may be about ten or twelve inches1 an inch or two more or less1 according to circumstances3 when kitchen paper1 dipped in the dripping1 must be tied1 not skewered1 over the fat parts1 to prevent their being scorched4 ,when nearly ready1 the smoke will draw from the meat towards the fire2 at which time the paper must be taken off1 and the meat must be put nearer to the fire to brown it2 it must also be sprinkled with a little salt1 and well dredged again1 with flour1 to froth it4 ,it is as necessary to roast slowly as to boil slowly2--and the ,general ,rule is to allow full a quarter of an hour to a pound for roasting with a proper fire1 under ordinary circumstances1 and with frequent basting4 ,but neither beef nor mutton require to be so well done as pork1 lamb1 and veal4--,pork1 in particular1 requires to be thoroughly done4 ,it must be basted with salt and water2 and the skin or rind of the leg1 loin1 and spare-rib1 must be scored1 with a sharp knife1 after it has been some time at the fire1 to make it eat the better4 ,geese1 pigs1 and young pork1 require a brisk fire1 and should be turned quickly4 ,great care should be taken in spitting the meat1 that the prime part of the joint be not injured3--to balance it on the spit1 cook-holds and loaded skewers are very handy4 ,a ,,bottle ,,jack is an excellent substitute for a spit1 in small families1 and for want of that1 ten or a dozen yards of worsted1 folded to a proper length1 will answer the purpose very well4 ,meat if hung to be roasted1 should have its ends changed when about half done4 ,a good meat skreen1 lined with tin1 should always be set before the fire when roasting2 it keeps off the cold air1 renders the heat more equable1 and saves coals4 ,after all1 the above ,general ,rule is liable to many exceptions4 ,if the meat be fresh killed1 or the weather be cold1 a good joint will require half an hour longer than if the meat be tender and the weather temperate or warm4 ,we give the following particulars as a more certain guide to the ,cook1 in most cases on this important point4 ,,beef4--,a ,sirloin of about sixteen pounds1 will take three hours and a half or four hours4 ,ribs of ,beef1 of nearly the same weight1 being thinner1 will require half an hour less4 ,,mutton4--,a ,leg of eight or nine pounds1 will take about two hours4 ,a ,loin or ,neck1 from an hour and a half to an hour and three quarters4 ,a ,breast1 an hour and a quarter4 ,,veal requires to be managed as beef4 ,a ,fillet1 of fourteen or sixteen pounds1 will take five hours4 7,it must be placed at a distance from a strong fire at first1 in order to be thoroughly soaked7 ,a good ,loin1 will take full three hours4 ,a ,breast1 from an hour and a half to two hours4 ,a ,hind-quarter1 of eight pounds1 about two hours4 ,a ,fore-quarter1 of ten pounds1 about two hours4 ,a ,leg or ,loin1 about an hour and a quarter4 ,a ,breast1 three quarters of an hour4 ,,pork1 as it must be well soaked and well done1 requires longer time1 in proportion1 than any other meat4 ,a ,hare will require an hour1 at the least1 and care must be taken that both ends be done enough4 ,it should be well basted2 first1 with a pint of milk1 or salt and water1 then floured and basted with butter2 when half done1 it should be cut between the shoulders and the neck1 to let out the blood4 ,a large ,turkey1 will require two hours roasting4 ,a smaller one1--one hour and a half4 ,a small one1--one hour and a quarter4 ,a ,goose1--one hour4 ,a large ,fowl1--about three quarters of an hour4 ,a middle sized ,fowl1--thirty or forty minutes4 ,a ,capon1--thirty or thirty-five minutes4 ,a ,duck1--twenty or thirty minutes4 ,a small ,fowl or ,chicken1--twenty minutes4 ,a ,partridge1--twenty or twenty-five minutes4 ,a ,turkey ,poult1--twenty minutes4 ,a ,pheasant1--fifteen minutes4 ,wild ,ducks1 or ,grouse1--fifteen minutes4 ,pigeons1--fifteen minutes4 ,quails1 and small ,birds1--ten minutes4 ,tame ,fowls require more roasting than wild ones4 ,poultry should not be dressed in less than four days4 ,all fowls must be well washed1 and singed when put down to the fire1 and they must be kept well basted with butter4 ,examples in ,roasting4 ,a ,,sirloin ,,of ,,beef4 ,wipe it clean and dry1 and tie paper over the fat parts to preserve them4 ,baste it immediately with dripping1 and frequently afterwards4 ,within the last half hour1 sprinkle it with a little salt1 baste it with butter1 and dredge it with flour1 and as soon as the froth has risen1 dish it up4 ,garnish with horse-radish1 scraped fine4 ,if it weigh #ae lbs4 or #af lbs4 it will require nearly four hours4 ,,the ,,ribs1 ,,or ,,other ,,joints ,,of ,,beef4 ,must be roasted in the same way4 ,if fifteen or twenty lbs4 they will take three hours and a half1 more or less according to circumstances4 ,,leg1 ,,shoulder1 ,,loin ,,or ,,neck ,,of ,,mutton4 ,let it be well basted and frothed in the same manner as directed for the ,sirloin of ,beef4 ,the time and dressing will be according to its weight4 ,a ,,loin ,,of ,,veal4 ,will take about three hours roasting4 ,paper the kidney1 fat1 and back1 to preserve them4--,some will have it sent up with a toast to be eaten with the delicate fat of the kidney2 brown it1 and pour good melted butter over it4 ,garnish with slices of lemon and force-meat balls4 ,,lamb4 ,the ,hind-quarter4--,the leg and loin are best dressed together2 baste and froth it as directed for beef4 ,serve it up with green mint-sauce and a salad4 ,the ,leg1 ,shoulder1 ,ribs1 ,loin1 ,neck1 and ,breast are all to be dressed1 and served up1 in the same way4 ,,fowls4 ,turkeys and ,fowls are to be roasted by a clear brisk fire1 in the same way as each other1 only allowing time according to their size4 ,in drawing ,poultry care must be taken not to break the gall-bag4 ,the sinews of the thighs of ,turkeys and large ,fowls should be pulled out1 and they should be trussed with the legs outward4--,wash well1 dry1 singe1 extract the plugs1 and dredge before roasting4 ,a ,,goose4 ,stuff the ,goose with onion1 sage1 pepper1 and salt1 fasten it tight at the neck and rump1 and then set it down to the fire1 at first1 at some distance1 bringing it nearer by degrees4--,paste a slip of paper over the breast-bone1 and when the breast is rising1 take it off4 ,send a good gravy up in the dish2 but first take a table-spoonful of made mustard1 half a tea-spoonful of cayenne pepper1 and three spoonsful of port wine2 mix and pour it hot into the body of the goose1 by a slit in the apron3 this will wonderfully improve the stuffing1 and is1 as ,dr4 ,hunter says1 a secret worth knowing4 ,all poultry must be nicely drawn1 picked1 the plugs removed1 and the hair carefully singed off with white paper1 and then well washed and dried4 ,baking4 ,we do not much approve of baking butcher's-meat1 as a substitute for roasting it1 though it cannot be denied that some articles may be baked to answer nearly as well as if roasted2 and when a great dinner is to be prepared it may be convenient to send a dish or two to the oven1 but over these the cook can have no controul1 and must1 therefore1 depend entirely on the baker4 ,the following are articles that may with most advantage be baked1 provided the meat be good and fat1 and the baker be very attentive3--,a sucking-pig1 goose1 some joints of beef1 leg and shoulder of mutton1 leg and loin of pork1 fillet of veal1 ham1 hare1 sprats1 and other small kinds of fish in pans1 or jugs4 ,to poor families1 however1 the oven affords great convenience as well as a considerable saving of expense and trouble4 ,beef loses about one third of its weight by baking4 ,a ,,sucking ,,pig4 ,let it be prepared as for roasting2 fasten buttered paper on its tail and ears to prevent their being scorched2 and send with it a little butter1 tied up in a bit of cloth1 to baste its back with1 occasionally1 which the baker must be requested to do4 ,broiling4 ,for this operation let the fire be brisk and clear4 ,the bars of the gridiron must be bright at top and clean betwixt2 wipe the gridiron quite clean with a cloth1 make its bars hot1 and rub them with nice mutton suet1 before you lay on the meat4 ,set the gridiron slanting over the fire1 to prevent the fat dropping into it so as to occasion a smoke1 which must be prevented4 ,we shall give as an example in this branch of cookery1 ,a ,,rump ,,steak4 ,the steak should be cut from the middle of the rump1 must be about half an inch thick1 and have been kept till tender4 ,broil it quick1 and turn it often1 with steak-tongs1 to keep in the gravy and make it a nice brown2 it will be done in fifteen or twenty minutes4 ,having ready1 before the fire1 a warm dish1 with a table-spoonful of catsup1 and a little minced shallot or onion1 lay the steak on it1 rub it over with a little butter1 and garnish the dish with pickles and horse-radish scraped fine4 ,frying4 ,frying is1 in fact1 boiling in fat4 ,before you begin to fry1 rub the inside of the ,frying-pan with a little fat1 warm it and wipe it out with a cloth1 quite clean4--,to fry fish1 half fill the pan with fat1 olive oil1 nice fresh lard1 clarified drippings1 or beef or mutton suet2--but whatever fat be used let it be perfectly sweet1 free from salt1 and nice and clean4 ,keep a brisk fire1 and make the fat very hot1 which may be known by its having done hissing4 ,when ready1 carefully drain it quite dry before the fire4 ,we give the following as an example of the best method of ,frying ,,soles1 and most other kinds of fish3 ,let them be quite fresh1 and some time before you dress them1 wash them thoroughly1 and wipe them with a clean cloth1 quite dry4--,if to be fried with bread-crumbs1 beat up an egg1 the white and yolk together1 quite well1 dip the fish in the egg1 and cover them completely with grated crumbs1 and if you wish the fish to look still better1 do them twice over with egg4 ,the fish1 if large1 may be cut into pieces1 the proper size for the table1 otherwise they may be fried whole2 when cut they must be dished up as if whole4 ,let the fat in the pan be sufficient to cover the fish1 and when it quite boils1 and begins to smoke1 put in the fish2 it will be nicely browned in about five minutes1 when it should be turned1 and fried just as long on the other side4 ,when done lay them on a soft cloth1 before the fire1 and turn them every two or three minutes1 till they are perfectly dry on both sides4 ,the fat in which any thing is fried will serve to fry the same kind of thing several times4 ,broths1 ,soups1 ,stock1 c4 ,cleanliness in this1 as in every department of kitchen business1 must ever be held as the leading principle1 and will contribute most to the satisfaction of all parties4 ,an economical ,cook1 when she boils animal food1 will make a rule to convert the liquor1 or broth1 into some sort of soup or stock1 which may be done at her leisure1 and by which means she will always have a rich kitchen1 as it is technically called1 and will be able to make an extra dish1 or an additional tureen of soup1 at a short notice1 and at a trifling expense4 ,the fragments of meat left after dinner1 with the trimmings of undressed meat and game1 the heads1 necks1 gizzards1 and feet of fowls1 c4 when picked and washed clean1 will help to enrich soups1 or make stock1 and save much expense in gravy meat4 ,the broths1 if saved in separate pans1 will assist in making white or brown soups1 and the gravies left in the dishes after dinner1 will be good in hashes1 or1 with some trifling ingredients added1 will make sauce for fish1 goose1 c4 ,the liquor of a knuckle of veal may be converted into ,,glaze1 if boiled with a knuckle of ham1 till reduced to a fourth or a third part1 with the necessary herbs and spices added4 ,to prepare ,soups1 c4--the first care of the ,cook will be to see that the stew-pan to be used is well tinned1 scalded1 and wiped out perfectly clean and dry4 ,she will put some butter or marrow into the bottom of the pan1 then lay in a leg or shin of beef with the bones well broken1 and the meat cut to pieces2 or the skirts of beef1 the kidney or melt1 or the shank bones of mutton1 well cleaned1 with the fragments and trimmings of meat and other articles1 as above mentioned2--these she will cover close and keep over a slow fire an hour1 stirring it up1 occasionally1 from the bottom1 and taking great care that it does not burn4--,when all the virtues of the meats are extracted1 and the juices are again absorbed by them1 she will add water enough to cover them1 which will be in the proportion of about a quart of water to a pound of meat1 for soup1 and to two pounds1 for gravies2 the scum must then be carefully taken off1 quite clean1 as it rises1 after it has boiled2 for the more soups and broths are skimmed1 the better1 and more transparent they will be3 and this transparency1 combined with their uniformity of taste1 constitutes their chief excellence4 ,it is important that the soup be kept gently simmering five or six or more hours1 and that then be added a scraped carrot1 a head of celery1 a couple of onions1 two turnips1 and a few sweet herbs2--when ready1 let it be strained carefully through a clean tamis1 previously dipped in cold water1 into stone or unglazed earthen pans1 and let the fat remain upon it1 to preserve it1 till wanted4 ,soups and broths when done1 ought not to be covered1 nor put away with vegetables in them4 ,use soft water to boil white peas1 and let the peas be whole2 but pump water will make green peas-soup of a better colour4 ,a good tureen of peas-soup may be made from the liquor of pork1 mutton1 or beef4 ,the lean of hams or gammon of bacon should be used when ,stock is made2 but if the former1 first give it a boil in water1 before you put it in1 else it will turn the soup red4 ,the sediment of gravies1 c4 that have stood to be cold1 should never be used4 ,a clear jelly of cow-heels makes a great improvement to gravies and soups4 ,a lump of clarified butter1 thoroughly mixed with flour and boiled with the soup will give it a richness and a greater consistency1 if required4--,a little tarragon added1 just before it is served up1 will give it an agreeable flavour4 ,all soups should be sent to table quite hot4 ,,cullis1 or brown gravy1 is made with lean veal and ham or gammon1 and sweet herbs1 c4 ,,bechamel1 or white sauce1 is made in the same way1 but is not browned2 it must be improved by the addition of equal quantities of good broth and thick cream simmered with it half an hour1 before it is strained off4 ,the articles used in thickening1 seasoning1 and flavouring broths and soups1 are chiefly bread1 flour1 oatmeal1 peas1 rice1 ,scotch and pearl-barley1 isinglass1 maccaroni1 turnips1 beet1 carrots1 mushrooms1 garlick1 onions1 shallots1 cress1 parsley1 thyme1 sage1 mint1 and other sweet and savoury herbs2 also allspice1 cinnamon1 cloves1 mace1 nutmeg1 ginger1 pepper1 lemon-juice1 essence of anchovies1 c4 these combined with wine and mushroom catsup1 form an endless variety for flavouring and seasoning broths and soups4 ,basil1 savoury1 and knotted-marjorum1 are very pungent1 and should be used cautiously4 ,no ,cook can support the credit of her kitchen without having plenty of gravy1 cullis1 and stock always at hand1 as these are the bases of all soups and high-seasoned dishes4 ,sauces and ,gravies4 ,these are simple1 and easily made4 ,,gravy ,,for ,,roast ,,meat4 ,almost every joint will afford trimmings enough to make plain gravy for itself1 which may be heightened with a little browning4 ,or1 half an hour before the meat is done1 mix a little salt and boiling water1 and drop it on the brown parts of the meat1 which catch in something under1 and set it by to cool2 when the meat is ready1 remove the fat1 warm the gravy1 and pour it into the dish4 ,or1 the brown bits of roasted or broiled meat1 infused a night in boiling water1 and the next day just boiled up1 and drained off1 will make a good gravy4 ,,gravy ,,for ,,boiled ,,meat4 ,make it of the trimmings and paring of the meat4 ,or pour as much of the liquor as may be necessary into the dish1 and pierce the meat1 on the under part1 with a skewer4 ,,melted ,,butter4 ,cut two ounces of butter into small pieces1 and put it into a pint saucepan1 with a large tea-spoonful of flour1 and two table-spoonsful of milk2 when thoroughly mixed1 add six table-spoonsful of water1 shake it continually1 over the fire1 always the same way1 till it simmers1 then set it on1 and let it just boil up1 when it will be about the thickness of cream3 if too thick to eat with vegetables1 add a little more milk4 ,this is the foundation of almost all the sauces4 ,two table-spoonsful of mushroom catsup added to this instead of the milk1 will make an excellent sauce for fish1 flesh1 or fowl1 and particularly for chops and steaks4 ,if butter be oiled in melting1 put in a spoonful of cold water and stir it with a spoon2 or pour it forward and backward from the saucepan to the boat1 till it is come again4 ,,lemon ,,sauce4 ,pare a lemon1 cut it into thick slices1 and divide these into small squares or dice1 which mix with a quarter of a pint of melted butter4 ,,parsley ,,and ,,butter4 ,wash and pick the parsley1 very carefully1 boil it ten minutes with a tea-spoonful of salt1 in a little water1 drain it1 and bruise it to a pulp1 then mix it by degrees with about half a pint of melted butter4 ,n4 ,b4 ,sauces of fennel1 chervil1 basil1 tarragon1 burnet1 cress1 c4 may be made in the same way4 ,,anchovy ,,sauce4 ,pound three anchovies in a mortar with a bit of butter1 rub it through a hair-sieve1 with the back of a wooden spoon1 and stir it into half a pint of melted butter4 ,,caper ,,sauce ,,for ,,mutton4 ,to a quarter of a pint of melted butter put a table-spoonful of capers1 and nearly as much vinegar4 ,,garlic ,,sauce4 ,pound two cloves of garlic and proceed as with the anchovy sauce4 ,,shalot ,,sauce1 ,is made with three or four shalots pounded1 and done in the same way4 ,browning1 ,is nothing more than pounded white sugar1 melted over a slow fire1 with a little butter and water1 till it begins to smoke and turn brown1 then diluted with more water1 till about the consistence of soy1 and afterwards boiled1 skimmed1 strained1 and preserved in well corked bottles4 ,,all ,,plain ,,sauces1 should taste only of the articles from which they take their names4 ,in ,,compound ,,sauces the several ingredients should be so nicely proportioned that no particular flavour should predominate4 ,soy1 walnut-peels1 burnt treacle1 or sugar1 cayenne pepper1 or capsicums1 chilies1 vinegar1 pickled herrings1 anchovies1 sardinias1 or sprats1 are the bases of almost all the sauces to be found in the shops4 ,never season too highly your sauces1 gravies1 or soups4 ,cloves and allspice1--mace and nutmeg1--marjorum1 thyme1 and savory1--leeks1 onions1 shalots1 and garlic1--need not be mixed together in the same preparation1 when either of them will supply the place of the others4 ,in short1 ,cooks now know1 by experience1 that a much less number of ingredients are sufficient to give a finer flavour to sauces1 c4 than was formerly used2 because1 in this age of refined taste1 we have learnt to combine the simply elegant with the purely nutritious4 ,salads4 ,these may be eaten at all seasons of the year2 but they are most wholesome in the spring1 when green herbs1 of all kinds1 are in the greatest perfection4 ,they are1 then1 most efficacious1 in cleansing1 sweetening1 and purifying the blood4 ,but1 though ,salads in the winter act not so powerful as in the spring1 yet1 such as are to be had1 retain all the properties or qualities of their nature1 and the warmer kinds1 in particular1 being gentle1 salutary1 and most excellent stimulants1 are well calculated to warm the stomach1 and exhilarate the spirits4 ,the following are the principal herbs1 or vegetables1 used in ,english salads2 viz4 ,beet ,root1 ,mint1 ,small ,salading ,celery1 ,onions1 which are ,chervil1 ,parsley1 ,turnip1 ,chives1 ,radish1 ,common1 ,rape1 ,corn ,salad1 -----------1 ,turnip1 ,salad ,radish1 ,cucumber1 ,shalots1 ,mustard1 ,garlic1 ,sorrel1 ,garden ,cress4 ,lettuce1 ,water ,cresses1 and ,balm1 ,dandelion1 ,nettle ,tops1 ,sage1 ,spinage ,tops1 and ,tarragon1 are sometimes used4 ,besides these1 the ,french use many other articles as ,salads1 most of which being warm1 exhilarating1 and antiscorbutic1 contribute greatly to their health and cheerfulness2 viz4 ,balm1 ,pennyroyal ,tops1 ,dandelion1 ,sage1 ,tarragon1 ,spinage ,tops1 ,nettle ,tops4 ,salad herbs should be used fresh from the gardens2 but if grown stale1 they must be refreshed in cold water4 ,they must be carefully picked1 and washed clean1 and then shaken in a clean cloth to dry4 ,the ingredients generally used in mixing ,salads are eggs boiled hard1 and rubbed fine1 oil1 vinegar1 mustard1 pepper1 and salt4 ,the adulteration of articles of provision is now so common1 that the ,cook will do well to be guarded against such impositions1 by dealing with respectable tradesmen only4--,the articles most frequently adulterated are bread1 tea1 brown sugars1 coffee1 mustard1 pepper1 and all other things that are to pass through the mill4 ,the ,cook should take care to be amply provided with proper instruments1 and kitchen utensils of all kinds1 without which she can do nothing as it ought to be done4 ,it will be necessary to have graduated glass measures1 such as the apothecaries use1 divided into tea-spoonsful and table-spoonsful1#ad and also graduated on their sides1 according to the following figures1 in order to measure quantities of fluids with accuracy4 ,illustration3 ,no4 #a4 represents a glass1 calculated to measure any quantity from two drachms to eight ounces4 ,no4 #b4 ,from one drachm to two ounces4 ,no4 #c4 ,from half a drachm to one ounce4 ,note4--,sixty drops or minims make one drachm4 ,scales and weights should also be kept at hand1 not only for weighing heavy articles1 such as butcher's-meat1 grocery1 c4 but also such as will weigh small quantities with accuracy4 7,see the ,appendix47 ,before breakfast1 or as soon as possible after1 the ,cook having seen that her assistants in the kitchen are getting forward all things preparatory to the principal dinner1 and having also given the kitchen-maid directions for the servants' dinner1 her attention will next be directed to ,the ,larder4 ,the situation of the ,larder should be dry1 airy1 and shady2 it should be well ventilated1 and kept perfectly clean1 cool1 and free from smells of all kinds4 ,the freezing point1 or about #cb of ,farenheit's ,thermometer1 is the most perfect temperature of the atmosphere for preserving animal food4 ,moist and close weather is very bad for keeping meat1 poultry1 c4 ,a southerly wind is also unfavourable2--and lightning will quickly destroy it4 ,,meat4 ,a large ,,safe1 pierced with holes on every side1 to be hung up in an airy situation1 would be a very valuable appendage to every ,larder4 ,management of ,,butcher',s ,,meat1 c4 before it is dressed4 ,,beef4 ,management4--,when the meat first comes in1 trim it neatly and carefully1 by cutting out all the bloody parts and the fly-blowings1 if any2 cut out also the kernels in the thick end of the sirloin1 in the fat of the rump1 in the pope's-eye1 the thick fat of the buttock1 and wherever else they are to be found4 ,cut off the skirt under the ribs1 and as much of the suet from the sirloin and rump as will leave them handsome for dressing4 ,cut off also the spare suet in the loins of veal and mutton2 and the spare fat of necks1 or loins of mutton1 makes much lighter puddings than suet4 ,be careful also to take out the pipe which runs along the chine-bone1 and the pith which is in the back-bone in the sirloin1 rump1 c42 the whole should then be wiped dry1 all the holes filled up with salt1 and the roasting pieces should be sprinkled with salt and hung up till wanted4 ,in winter1 the boiling meat1 that is frozen1 should be soaked in cold water1 two or three hours before it is dressed2 but the best way to thaw a roasting joint is to let it be in the warm kitchen several hours before it is put to the fire4 ,,salting4 ,the boiling pieces1 if the weather permit1 will be the better for hanging a day or two before they are salted4 ,in warm weather1 it is best to let them lie an hour1 rubbing well every part that is likely to be fly-blown1 and then wiping them dry with a cloth1 and having salt ready1 rub it into every part1 taking care to fill the holes where the kernels and skewers have been4 ,turn them and rub them well with the pickle every day1 and in three or four days they will be fit to dress1 if wanted4 ,wash all the boiling pieces before dressing2 and its colour will be the better for soaking2 but never wash roasting joints before they are dressed1 as it robs them of their best juices and finest flavour2 it is1 therefore1 much better to wipe them well with a dry cloth1 and pare off the dry parts on the outside4 ,,veal4 ,management4--,examine and trim the several joints when they come in2 take out the skewers and wipe all the parts dry1 particularly round the kidney and udder2 cut out the pipe that runs along the chine-bone in the loin and neck2 take out the spine in the back-bone1 and the kernels in the leg and the chump end of the loin1 and cut off the skirt within the breast4 ,,mutton4 ,management4--,in warm weather1 trim the meat as soon as it comes in1 as directed for beef3 cut out the kernels in the leg1 the chine1 and near the tail in the loin2 cut out also the pipe that runs along the chine-bone1 and take out the pith in the chine2 cut off the skirt of the breast2 wipe all dry with a clean cloth1 and hang it up till wanted4 ,,lamb4 ,management4--,lamb1 whether in quarters or joints1 should be managed like mutton and beef1 as directed4 ,,pork4 ,management4--,examine and trim it1 when brought in1 as you do all other kinds of meat4 ,sprinkle the joints intended for roasting with a little salt1 to improve their relish4 ,cut the joints intended for boiling into suitable pieces1 and rub them well with salt as you put them into the salting-pan4 ,,venison4 ,management4--,to prevent venison from tainting1 take the kernel out of the haunch1 wash the whole with vinegar and water1 then wipe it quite dry1 and dust it with ground ginger or pepper1 to keep off the flies4--,thus managed1 it may be kept a fortnight4 ,general ,business of the ,,larder4 ,joints of meat1 game1 c4 should be hung where there is a current of dry air1 till they are tender4 ,if they be not kept long enough1 they will be hard and tough2--if too long1 they lose their flavour4 ,much loss is sustained by the spoiling of meat in warm weather2 to prevent which1 as far as possible1 it must be turned daily1 end for end1 and wiped every morning and night1 with a clean1 dry cloth1 to free it and keep it from damp and moisture4 ,if it be feared that any of the ripe meat will not keep till wanted1 it should be parboiled1 or part-roasted1 by which means it may be kept a day or two the longer4 ,pieces of charcoal should also be put over meat1 and a plug of charcoal put into the vents of fowls1 c4 a string being tied round their necks4 ,before dressing meat it must be well washed and wiped dry2 except roasting-beef1 the dry outsides of which must be pared off4 ,when meat indicates the least degree of putridity it should be dressed with out delay1 else it becomes unwholesome4 ,in the latter case1 however1 even fish1 as well as meat1 may be reclaimed1 by putting pieces of charcoal into the water with it1 when boiled or parboiled4--,tainted meat may also be restored by washing it in cold water1 and afterwards in strong chamomile tea1 and rubbing it dry with a clean cloth2 after which it may be sprinkled with salt1 and suffered to remain till the next day1 if necessary4 ,in frosty weather all meat should be brought into the kitchen over night1 or at least several hours before it is to be dressed4 ,early in the morning remove the cold meat into clean dishes2 change also1 all the broths1 soups1 gravies1 stock1 cullis1 c4 that require it1 into clean scalded stone-pans2 and never leave any eatables in copper or brass vessels1 for if touched with salt or vinegar1 or any acid1 and left wet1 they will corrode and gather poison4 ,turn and rub the meat that is in salt2 after which let the ,larder be well scoured and cleaned out4 ,dried meats1 hams1 tongues1 bacon1 c4 must be hung up in a cool1 dry place1 otherwise they will become rusty4 ,bread should be kept in an earthen pan1 with a cover1 to exclude the air2--it should not be cut till it is a day old4 ,the vigilant ,cook1 having attended to the minuti of the ,,larder1 and directed that the shelves and floor be well scoured and washed1 and every part made perfectly free from smells1 will next1 if it be in her department1 prepare to go to market1 and consult her mistress or the housekeeper accordingly4#ae ,having seen that all the marketing is properly disposed of1--the parlour lunch1 nursery and servants' dinners getting forward1 or got out of the way1 then commences the principal preparations for the day4 ,in families where great dinners are seldom given1 it will be better1 when it can be conveniently done1 to make an arrangement1 as to the principal dishes1 a day or two1 or more1 before hand4 ,the ,cook should never quit her post1 on such an occasion1 as it requires not only great skill but the utmost attention and exertion to send up the whole of a great dinner1 with all its accompaniments1 in perfect order4 ,when there is an opportunity of getting forward the soups1 sauces1 and made dishes1 on the preceding day1 it should1 by all means1 be done2 but if not1 the soups1 c4 should be forwarded early in the morning1 and while these are preparing1 the joints of meat1 cutlets1 and other articles should be trimmed1 the poultry and game1 c4 trussed and made ready for dressing2 the vegetables picked quite clean1 trimmed1 and well washed1 and laid separate1 in dishes or cullenders4 ,the shalots1 onions1 sweet-herbs1 spices1 c4 should also be prepared1 and laid quite at hand4 ,the ,bill of ,fare being made out1 and the hour of active operation approaching1 the clock must be consulted1 and the different articles prepared and laid to the fire1 in succession1 according to the times they will take1 that all may be ready in due time4--,a scene of activity now commences1 in which you must necessarily be cool1 collected1 and attentive4--,have an eye to the roast meat1 and an ear to the boils1--and let your thoughts continually recur to the rudiments of your art1 which at this moment must be called into practical requisition4 ,you will endeavour that every kind of vegetable1 and of sauce1 be made to keep pace with the dishes to which they respectively belong--so that all may go up stairs smoking hot together1 and in due order4 ,let a clean cloth be laid on the kitchen-table1 and with the bill of fare for your guide1 if neither housekeeper nor the butler be present1 let the dishes1 intended to be used1 be placed on this table1 exactly as they are meant to stand on the table in the dining-room1 and let every article be taken off the table in the kitchen1 by the footman1 and proper assistants1 in regular order1 by which means the butler cannot fail to set them in their proper places above stairs4 ,in some families1 the soups are sent up first2 and next1 after a few minutes1 the fish1 then the removes1 vegetables1 sauces1 and the whole of the first course3--mean time the entremets1 or second course1 will be dished and sent up1 precisely in the same way4 ,this would be done in all families1 at all times1 were it not deemed necessary frequently to sacrifice convenience1 comfort1 and every other consideration1 at the shrine of fashion and elegance of appearance4 ,when the dinner things are brought down1 the meat must be removed into clean common dishes2 and as many things1 such as fricandeaus1 stews1 c4 may remain untouched1 or can be made to do again1 when tossed up afresh1 in different ways2 they must be taken out of the gravies1 the garnish1 c4 picked clean off them1 and the meat put by in clean dishes1 and covered with thin slices of bacon4 ,these gravies1 and those from the roast meats of different kinds1 must all be saved in separate stone pans1 as all things of this kind serve to make a rich kitchen1 and may be converted or applied to various useful purposes4 ,the soups that are left should be strained through sieves to take out the bread and other vegetable matters1 which1 if left in1 would turn them sour4 ,what sweets are left1 such as ,blancmange1 ,jellies1 c4 may be melted and run into smaller moulds or shapes1 and made to do again4 ,such management as this is highly commendable in all families1 as thereby you are at all times provided for extra visiters4 ,potted ,meats1 ,collared articles1 ,anchovies1 ,oysters and other shell-fish1 mock ,brawn1 cold ,hams1 ,tongue1 ,stewed ,peas1 ,black ,caps1 ,sweets of various kinds1 and some sorts of ,tarts1 should also be kept ready for suppers and extra occasions4#af ,the kitchen fire being reduced1 and made up for ordinary occasions1--,the dishes and every other article that has been used in the course of the day1 and particularly the pots1 kettles1 sauce-pans1 and other culinary utensils1 being all scoured1 and made perfectly clean1 dried1 wiped out1 and put in their proper places2--the dressers and tables scoured down1 and the whole kitchen made quite clean and put into perfect order1 the principal business of the day may be considered at an end1 as little more1 of consequence1 will seldom be required on the part of the ,cook1 except what further attention the ,,larder1 in hot weather1 may demand1 before she retires4 ,useful ,hints4 ,with the utmost attention of the ,cook1 she can gain no credit1 if she send up more than one dish1 with all its accompaniments1 at a time1 and that as quickly as possible4 ,old meats do not require so much dressing as young1 because they may be eaten with the gravy in them4 ,pickled pork requires longer dressing1 in proportion1 than any other meat4 ,hashes and minces should be only simmered1 if boiled1 they become hard4 ,meat hastily boiled or roasted is1 thereby1 made the more indigestible1 and its juices are wastefully extracted4 ,the warmer the weather1 and the staler the meat1 the less time it will take in dressing4 ,when meat is overdone it is spoiled1 and the fault can never be corrected2--when neither overdone nor underdone it is most digestible and most nutritious2--and when thoroughly done1 it eats short and tender4 ,in dressing ,meats1 be as correct as possible as to quantities1 qualities1 and time4 ,meat that is not to be cut up till cold must be well done1 particularly in the summer time4 ,the greatest skill of the best cook will avail nothing1 unless the provisions are good4 ,the present taste is simply to boil both carp and tench2 and serve up with plain or savoury sauce1 or rather1 with ,dutch sour sauce1 which does not destroy the flavour of the fish4 ,all fish should be sent up as hot as possible1 and particularly the sauces4 ,in fact1 all sauces ought to be set on the table quite hot4 ,essence of anchovies is a very good fish-sauce1 alone--or otherwise4 ,to prepare meat in a hot-bath is a most excellent mode of cookery2 as it makes it tender without the loss of its juices4 ,a conjuror or ,papin's digester is a very economical ,utensil4 ,it will dress a steak deliciously1 with the addition of a little catsup1 or with oysters1 c4--,it boils water in a few minutes4 ,to keep meat hot1 when done1 take it up1 set the dish over a pan of boiling water1 put a deep cover over it1 and throw a clean cloth over that4 ,broiled beef steaks1 mutton-chops1 c4 should always be sent to the table hot and hot4 ,whole peas are better than split peas for soup1 in winter4 ,it is a good practice to steep them an hour or more in cold water1 before they are boiled4 ,wines and spices should not be put into soups1 stews1 c4 too early1 as the heat evaporates both the spirit and the flavour4 ,vermicelli1 when used in soups1 c4 should not be suffered to remain in it more than fifteen minutes1 as it will become a paste4 ,dripping will do as well as butter to baste any thing4 ,a small quantity of cream is better than flour and water1 in melting butter4 ,much butter is not to be recommended on all occasions4 ,when the palate is become dull by frequent tasting1 wash the mouth with milk2--or eat an apple4 ,a bit of bread stuck upon the point of the knife with which you peel or cut onions1 will prevent their disagreeable effect on the eyes4 ,a kettle of water kept boiling1 over a charcoal fire1 will effectually prevent its deleterious effects in the room4 ,,coals4 ,judicious ,cooks will perform their culinary operations with much less coal than those who erroneously conceive that the greater the fire1 the greater the dispatch4 ,time1 rather than a fierce fire1 answers best both for roasting and boiling meats4--,round coals are best for use1 and small coal should never be thrown on a weak fire1 as it will stop the progress of the air through the fire2 and perhaps extinguish it4 ,but small coal1 or culm1 a little wetted1 and thrown at the back of a good fire1 will become cinders or coke1 and greatly improve it4 ,all the ashes of the kitchen and other grates should be sifted1 and the cinders saved1 to be used under the boilers in brewing and washing1 or in the ironing stove4 ,a simple and excellent contrivance for sifting cinders may be purchased at the ,ironmongers4 ,omelets should be made to eat full and thick at the mouth4 ,they should be sent up quite hot1 after dinner1 and are wholesome1 and great favourites in most countries4 ,a little sugar much improves the taste of green peas4 ,potted meats make excellent sandwiches4 ,sandwiches should be neatly cut in mouthfuls1 so as to be taken up with a fork4 ,maxims4 ,do every thing in the proper time4 ,keep every thing in its proper place4 ,use every thing for its proper use4 ,never use any boiling or stewing utensil1 pot or pan1 spit1 cookhold1 spoon1 ladle1 or skewer1 sieve1 tammy or pudding cloth1 jelly bag1 net1 tape1 or other kitchen article1 that have not been well scalded or washed with boiling water1 and thoroughly dried4 ,the ,cook's ,catechism4 ,browning ,a preparation of white sugar1 browned over the fire1 and then diluted to the consistency of soy1 for the purpose of colouring soups1 gravies1 c4 ,bechamel ,a simple white gravy or sauce ,to ,braize ,to stew over a slow fire ,consomm ,a rich soup or gravy consumed over the fire to the consistency of a jelly1 to be diluted and converted1 when wanted1 into soup ,cullis ,a rich brown gravy1 made in various ways1 according to the purpose for which it is intended ,entrs ,dishes for a first course ,entremets ,dishes for a second course ,esculents ,animal or ,vegetable food--any article that or ,edibles may be eaten ,fricandeau ,a sort of ,scotch collops ,fricassee ,fowls1 rabbits1 or other things cut to pieces and dressed with a strong white sauce ,garnishes ,articles laid round a dish by way of ornament1 and generally1 but not always1 intended to be eaten therewith ,glaze ,a very rich sauce or gravy boiled to a thick substance1 and preserved in pots1 to be laid on with a long-haired brush1 over high-seasoned dishes ,to ,glaze ,to cover the outsides of hams1 tongues1 and all stewed dishes1 with glaze or braize1 to give them a rich appearance ,harrico ,veal1 mutton1 c4 stewed with vegetables ,hot-,bath ,a pan or other vessel filled with water1 and placed in a pot1 which is kept boiling over the fire1 for the purpose of scalding fruits1 or preparing meats ,maigre ,soup1 or any other dish1 made without meat or gravy ,to ,pass ,to dress a thing partially1 by setting on1 or shaking it over the fire for a short time ,ragot ,or stewing or boiling meat or other articles1 to preserve their juices ,to ,sheet ,to line the inside of a dish with paste ,stock ,a preparation from gravy meats1 c4 always to be kept at hand1 for the purpose of making soup or gravy ,we have now initiated our honest candidate for culinary fame1 by regular and easy gradations1 into the whole arcana of the profession1--taught her to judge of the natures and qualities of provisions1 and their comparative values2--the best seasons and methods of purchasing1 and of managing undressed animal and vegetable food2 and the general economy of the ,,larder2--,have given her the plainest elementary principles and precepts1 and a few of the most simple examples1 for practice1 in all the various branches of boiling1 roasting1 baking1 broiling1 frying1 c4--the best methods of making soups1 gravies1 sauces1 and salads3 and1 lastly1 the modern mode of preparing a good dinner1 with all its most approved accompaniments4 ,in fine1 we have been anxious1 not only to instruct the common cook in the rudiments1 and all the ordinary operations of her art1 but how to combine1 both in principle and practice1 the most elegant with the most useful results2 so as to enable her to please both the man of taste and the man of temperance2--the economist and the epicure2--the whimsical and the wise2--those who eat to live1 and those who live to eat4--,under the head ,housekeeper1 we have also given ample instructions for making ,,pastry1 ,,confectionary1 ,,preserves1 and ,,pickles1 which frequently fall within the province of the cook4 ,the whole comprises1 as it were in a nut-shell1 a complete compendium of culinary knowledge1 chiefly valuable for its comprehensive brevity1 and which1 we trust1 will be found1 by the ingenious practitioner1 full as useful as many1 more elaborate volumes1 professedly written on this subject only1 and published at not less1 if not more than the whole price of this little ,work4 ,dean ,swift's ironical directions to the ,cook4 ,although ,i am not ignorant1 that it hath been a long time since the custom began among people of quality to keep men cooks1 and generally of the ,french nation2 yet because my treatise is chiefly calculated for the general run of knights1 'squires1 and gentlemen both in town and country1 ,i shall therefore apply to you1 ,mrs4 ,cook1 as a woman2 however1 a great part of what ,i intend may serve for either sex3 and your part naturally follows the former2 because the butler and you are joined in interest2 your vails are generally equal1 and paid when others are disappointed2 you can junket together at nights upon your own prog1 when the rest of the house are a-bed2 and have it in your power to make every fellow-servant your friend2 you can give a good bit or a good sup to the little masters and misses1 and gain their affections3 a quarrel between you is very dangerous to you both1 and will probably end in one of you being turned off1 in which fatal case1 perhaps1 it will not be so easy in some time to cotton with another4 ,and now1 ,mrs4 ,cook1 ,i proceed to give you my instructions1 which ,i desire you will get some fellow-servant in the family to read to you constantly one night in every week when you are going to bed2 whether you serve in town or country1 for my lessons shall be fitted for both4 ,if your lady forgets at supper1 that there is any cold meat in the house1 do not you be so officious as to put her in mind of it2 it is plain she did not want it2 and if she recollects it the next day1 say she gave you no orders1 and it is spent2 therefore1 for fear of telling a lie1 dispose of it with the butler1 or any other crony1 before you go to bed4 ,never send up a leg of a fowl at supper1 while there is a cat or a dog in the house1 that can be accused for running away with it3 but if there happen to be neither1 you must lay it upon the rats1 or a strange hound4 ,it is ill house-wifery to foul your kitchen rubbers with wiping the bottoms of the dishes you send up1 since the table-cloth will do as well1 and is changed every meal4 ,never clean your spits after they have been used2 for the grease left upon them by meat is the best thing to preserve them from rust2 and when you make use of them again1 the same grease will keep the inside of the meat moist4 ,if you live in a rich family1 roasting and boiling are below the dignity of your office1 and which it becomes you to be ignorant of2 therefore leave that work wholly to the kitchen-maid1 for fear of disgracing the family you live in4 ,if you are employed in marketing1 buy your meat as cheap as you can1 but when you bring in your accounts1 be tender of your master's honour1 and set down the highest rate2 which1 besides1 is but justice1 for nobody can afford to sell at the same rate that he buys1 and ,i am confident that you may charge safely2 swear that you gave no more than what the butcher and poulterer asked4 ,if your lady orders you to set up a piece of meat for supper1 you are not to understand that you must set it up all2 therefore1 you may give half to yourself and the butler4 ,good cooks cannot abide what they justly call fiddling work1 where abundance of time is spent and little done3 such1 for instance1 is the dressing of small birds1 requiring a world of cookery and clutter1 and a second or third spit1 which by the way is absolutely needless2 for it will be a very ridiculous thing indeed1 if a spit which is strong enough to turn a sirloin of beef1 should not be able to turn a lark2 however1 if your lady be nice1 and is afraid that a large spit will tear them1 place them handsomely in the dripping-pan1 where the fat of roasted mutton or beef falling on the birds1 will serve to baste them1 and so save both time and butter3 for what cook of any spirit would lose her time in picking larks1 wheat-ears1 and other small birds8 ,therefore1 if you cannot get the maids1 or the young misses to assist you1 e'en make short work1 and either singe or flay them2 there is no great loss in the skins1 and the flesh is just the same4 ,if you are employed in marketing1 do not accept a treat of a beef-steak and a pot of ale from the butcher1 which ,i think in conscience is no better than wronging your master2 but do you always take that perquisite in money if you do not go in trust1 or in poundage when you pay the bills4 ,the kitchen bellows being usually out of order with stirring the fire with the muzzle to save the tongs and poker1 borrow the bellows out of your lady's bed-chamber1 which being least used1 are commonly the best in the house2 and if you happen to damage or grease them1 you have a chance to have them left entirely for your own use4 ,let a blackguard boy be always about the house to send on your errands1 and go to market for you on rainy days1 which will save your clothes1 and make you appear more creditable to your mistress4 ,if your mistress allows you the kitchen-stuff1 in return for her generosity take care to boil and roast your meat sufficiently4 ,if she keeps it for her own profit1 do her justice1 and1 rather than let a good fire be wanting1 enliven it now and then with the dripping1 and the butter that happens to turn to oil4 ,send up your meat well stuck with skewers1 to make it look round and plump2 and an iron skewer rightly employed now and then will make it look handsomer4 ,when you roast a long joint of meat1 be careful only about the middle1 and leave the two extreme parts raw1 which may serve another time1 and will also save firing4 ,when you scour your plates and dishes1 bend the brim inwards1 so as to make them hold the more4 ,always keep a large fire in the kitchen1 when there is a small dinner1 or the family dines abroad1 that the neighbours1 seeing the smoke1 may commend your master's house-keeping3 but when much company is invited1 then be as sparing as possible of your coals1 because a great deal of the meat1 being half raw1 will be saved1 and serve next day4 ,boil your meat constantly in pump water1 because you must sometimes want river or pipe water2 and then your mistress1 observing your meat of a different colour1 will chide you when you are not in fault4 ,when you have plenty of fowls in the larder1 leave the door open1 in pity to the poor cat1 if she be a good mouser4 ,if you find it necessary to go to market in a wet day1 take out your mistress's cloak1 to save your clothes4 ,get three or four chair-women to attend you constantly in the kitchen1 whom you pay at small charges1 only with the broken meat1 a few coals1 and all the cinders4 ,to keep troublesome servants out of the kitchen1 always leave the winder sticking on the jack1 to fall on their heads4 ,if a lump of soot falls into the soup1 and you cannot conveniently get it out1 stir it well1 and it will give the soup a high ,french taste4 ,if you melt your butter to oil1 be under no concern1 but send it up2 for oil is a genteeler sauce than butter4 ,scrape the bottoms of your pots and kettles with a silver spoon1 for fear of giving them a taste of the copper4 ,when you send up butter for sauce1 be so thrifty as to let it be half water2 which is also much wholesomer4 ,if your butter1 when it is melted1 tastes of brass1 it is your master's fault1 who will not allow you a silver saucepan2 besides1 the less of it will go the farther1 and new tinning is very chargeable3 if you have a silver saucepan1 and the butter smells of smoke1 lay the fault upon the coals4 ,never make use of a spoon in any thing that you can do with your hands1 for fear of wearing out your master's plate4 ,when you find that you cannot get dinner ready at the time appointed1 put the clock back1 and then it may be ready to a minute4 ,let a red-hot coal now and then fall into the dripping-pan2 that the smoke of the dripping may ascend1 and give the roast meat a high taste4 ,you are to look upon the kitchen as your dressing room2 but you are not to wash your hands1 till you have gone to the ,privy1 and spitted your meat1 trussed your fowl1 picked your salad1 nor indeed till after you have sent up your second course3 for your hands will be ten times fouler with the many things you are forced to handle2 but when your work is over1 one washing will serve for all4 ,there is but one part of your dressing that ,i would admit while the victuals are boiling1 roasting1 or stewing2 ,i mean1 the combing your head1 which loseth no time1 because you stand over your cookery1 and watch it with one hand1 while you are using the comb with the other4 ,if any of the combings happen to be sent up with the victuals1 you may safely lay the fault upon any of the footmen that hath vexed you3 as those gentlemen are sometimes apt to be malicious1 if you refuse them a sop in the pan1 or a slice from the spit1 much more when you discharge a ladle-full of hot porridge on their legs1 or send them up to their masters with a dish-clout pinned at their tail4 ,in roasting and boiling1 order the kitchen-maid to bring none but the large coals1 and save the small ones for the fires above stairs3 the first are properest for dressing meat2 and when they are out1 if you happen to miscarry in any dish1 you may fairly lay the fault upon the want of coals2 besides1 the cinder-pickers will be sure to speak ill of your master's house-keeping1 where they do not find plenty of large cinders mixt with fresh large coals3 thus you may dress your meat with credit1 do an act of charity1 raise the honour of your master1 and sometimes get share of a pot of ale for your bounty to the cinder-woman4 ,as soon as you have sent up the second course1 you have nothing to do 7in a great family7 until supper3 therefore scour your bands and face1 put on your hood and scarf1 and take your pleasure among your cronies1 till nine or ten at night--but dine first4 ,let there be always a strict friendship between you and the butler1 for it is both your interests to be united3 the butler often wants a comfortable tit-bit1 and you much oftener a cool cup of good liquor4 ,however1 be cautious of him1 for he is sometimes an inconstant lover2 because he hath great advantage to allure the maids with a glass of sack1 or white-wine and sugar4 ,when you roast a breast of veal1 remember your sweet-heart the butler loves a sweet-bread2 therefore set it aside till evening2 you can say1 the cat or the dog has run away with it1 or you found it tainted or fly-blown2 and besides1 it looks as well at the table without it4 ,when you make the company wait long for dinner1 and the meat be over-done1 which is generally the case1 you may lawfully lay the fault upon your lady1 who hurried you to send up dinner1 that you was forced to send it up too much boiled or roasted4 ,if your dinner miscarries in almost every dish1 how could you help it8 ,you were teazed by the footmen coming into the kitchen2 and to prove it true1 take occasion to be angry1 and throw a ladle-full of broth on one or two of their liveries2 besides ,friday and ,childermas-day are two cross days in the week1 and it is impossible to have good luck on either of them2 therefore on those two days you have a lawful excuse4 ,when you are in haste to take down your dishes1 tip them in such a manner1 that a dozen will fall together upon the dresser1 just ready for your hand4 ,to save time and trouble1 cut your apples and onions with the same knife2 well-bred gentry love the taste of an onion in every thing they eat4 ,lump three or four pounds of butter together with your hand2 then dash it against the wall just over the dresser1 so as to have it ready to pull by pieces as you have occasion for it4 ,if you have a silver sauce-pan for the kitchen use1 let me advise you to batter it well1 and keep it always black2 this will be for your master's honour2 for it shews there has been constant good house-keeping3 and make room for the sauce-pan by wriggling it on the coals1 c4 ,in the same manner1 if you are allowed a large silver spoon for the kitchen1 let half the bowl of it be worn out with continual scraping and stirring2 and often say merrily1 this spoon owes my master no service4 ,when you send up a mess of broth1 water-gruel1 or the like1 to your master in a morning1 do not forget1 with your thumb and two fingers1 to put salt on the side of the plate2 for if you make use of a spoon1 or the end of a knife1 there may be danger that the salt would fall1 and that would be a sign of ill luck4 ,only remember to lick your thumb and fingers clean1 before you offer to touch the salt4 ,in this satire1 much useful instruction is conveyed1 and many faults exposed which could not be so well noticed in any other form4 ,a valuable servant will1 of course1 not lay herself open to the ,dean's irony4 ,above all things1 a cook should avoid all cruelty1 and no custom or usage should be an excuse for any practices1 by which living and sensitive creatures are to be put to wanton and unnecessary torture4 -------- ,n4,b4 ,in the previous article it has not been attempted to give a detailed system of cookery1 which alone would have filled a volume2 but the object has been so to condense as to give the substance of the art in a few general rules1 applicable to all cases1 and therefore more useful than detailed instructions1 for1 applied with good sense1 they cannot fail to make a ,,complete ,,cook4 ,,the ,,kitchen-,,maid1 ,,or ,,under ,,cook4 ,cleanliness must be considered as the first and leading principle of the kitchen-maid1 as well as of the head cook and all other persons in any way employed in the business of the kitchen4 ,this servant has1 in many families1 the hardest place in the house4 ,it is her business1 under the superintendance of the cook1 to take nearly the whole management of roasting1 boiling1 and otherwise dressing all plain joints and dishes1 and all the fish and vegetables4--,she is also1 if there be no scullion1 to keep the kitchen1 larder1 scullery1 all the kitchen utensils1 and every thing belonging to it perfectly clean1--in the best possible condition1 and always fit for use4 ,on the due performance of this important part of her business mainly depends the credit and character1 not of herself only1 but of the cook also2 it therefore behoves the cook to see it properly done4 ,the kitchen-maid must always rise betimes1 light the kitchen fire1 and set on water to be heated for all the purposes of the family1 the first thing she does4--,she next scours the dressers and shelves1 and the kitchen tables1 with soap and sand1 and hot water2 and cleans up the kitchen3 she then clears out and cleans the housekeeper's room1 the hall and passages1 the front door1 and area steps1 the larder1 and the butler's pantry2 in doing which1 the scullion 7if there be one kept7 takes the dirtiest and most laborious part4 ,she then prepares the breakfasts in the housekeeper's room1 and the servants'-hall4 ,these things1 if she be active1 she will have accomplished before the cook begins to require her attention and attendance in the larder1 in the furtherance of the culinary preparations2 to which1 however1 she must have an eye1 even from her earliest rising1 particularly to the soups and other things1 that require a long time to prepare4 ,after breakfast1 if not before1 the cook will require her assistance in the larder1 and afterwards for the remainder of the day she will be occupied in the kitchen1 under the direction of the cook2 first1 in preparing for the servants' dinner1 the dinner in the nursery1 or elsewhere1 and the lunch in the parlour2 next in helping to get ready the family dinner2 then in washing up and clearing away every thing1 and cleaning up the kitchen2 and lastly1 in setting out and preparing the supper1 either hot or cold1 for the servants4 ,as the kitchen-maid generally fills her situation with the view of becoming a cook1 at a future day1 it behoves her to read with attention the foregoing ,directions to the ,cook1 which contain the rudiments of the art1 and which1 if she attentively study1 and practically apply1 will enable her to attain such a proficiency in her business1 as will render her a valuable acquisition to her future employers4 ,wages from #ab to #ad guineas per year4 ,having given a full and adequate sketch of the theory and leading principles of the culinary art1 and exemplified them in the practical duties of the cook and kitchen-maid1 we shall conclude the subject with a brief outline of the duties of their humble and laborious assistant1 ,,the ,,scullion1 ,,or ,,scullery-,,maid4 ,it is the business of this servant to light the fires in the kitchen range1 and under the copper or boilers1 and stew-holes--to wash up all the plates and dishes--scour and clean all the sauce-pans1 stew-pans1 kettles1 pots1 and all other kitchen utensils2 and to take care that all the latter are always kept clean1 dry1 and fit for use4 ,she is to assist the kitchen-maid in picking1 trimming1 washing and boiling the vegetables1 cleaning the kitchen and offices1 the servants'-hall1 housekeeper's room1 and steward's room2 and to clean the steps of the front door and the area4 ,she makes the beds for the stable men--and generally fetches1 carries1 and clears away for the cook and kitchen-maid1 and otherwise assists in all the laborious parts of the kitchen business1 ,wages from #h to #ab guineas a year4 ,,to ,,clean ,,block-,,tin ,,dish-,,covers1 ,,pewter ,,pots1 c4 ,mix a little of the finest whiting1 free from sand1 with the smallest drop of sweet oil2 rub the outside well and wipe it clean1 with clean1 dry soft linen rags4--,do the same to the inside1 but wet with water1 not oil3--always wiping these articles dry immediately after using them1 and drying them by the fire1 prevents their rusting1 and saves much trouble in cleaning them4 ,,the ,,lady',s ,,maid4 ,the business of the lady's-maid is extremely simple1 and but little varied4 ,she is generally to be near the person of her lady2 and to be properly qualified for her situation1 her education should be superior to that of the ordinary class of females1 particularly in needle-work1 and the useful and ornamental branches of female acquirements4 ,to be peculiarly neat and clean in her person and dress1 is better than to be tawdry or attractive1 as intrinsic merit is a much greater recommendation than extrinsic appearance4 ,in her temper she should be cheerful and submissive1 studying her lady's disposition1 and conforming to it with alacrity4 ,a soft and courteous demeanour will best entitle her to esteem and respect4 ,in fine1 her character should be remarkable for industry and moderation1--her manners and deportment1 for modesty and humility--and her dress1 for neatness1 simplicity1 and frugality4 ,it will be her business to dress1 re-dress1 and undress her lady2 and1 in this1 she should learn to be perfectly au fait and expeditious1 ever studying1 so far as it depends on herself1 to manifest good taste1 by suiting the ornaments and decoration of her dress to the complexion1 habits1 age1 and general appearance of her person4 ,thus will she evince her own good sense1 best serve her lady1 and gratify all those who are most interested in her welfare and happiness4 ,she should always be punctual in her attendance1 and assiduous in her attention4 ,her's will be the care of her lady's wardrobe1 and she should make that her particular care2 appropriating to each article of dress its proper place1 where it always may be found when wanted4 ,it will be her business carefully to examine every part of her dress1 when taken off1 and if they have sustained an injury1 or acquired any spots or stains1 immediately to clean and repair them2#ag then fold them up neatly1 and put them away4 ,her first business1 in the morning1 will be to see that the house-maid has made the fire1 and properly prepared her lady's dressing-room3--she then calls her mistress1 informs her of the hour1 and having laid out all her clothes1 and carried her hot water1 to wash1 she retires to her breakfast with the house-keeper and other principal servants4 ,when her lady's bell rings1 she attends her in her dressing-room1--combs her hair for the morning1 and waits on her till dressed2 after which1 she folds and puts away her night-clothes1 cleans her combs and brushes1 and adjusts her toilet-table3--she then retires to her work-room1 to be ready if wanted1 and employs herself in making and altering dresses1 millinery1 c4 ,about one o'clock the family generally take their lunch1 and the servants their dinner4--,after this1 she is again summoned to attend her lady's toilet whilst dressing to go abroad4 ,when gone1 she again adjusts her clothes1 and every thing in the room1 and lays out and prepares the several articles that may be required for her dinner1 or evening dress1 and afterwards employs herself at needle-work in her own room1 or in her other avocations1 till her mistress returns to dress for dinner1 perhaps about five1 when she attends her for that purpose2 and having done this1 it may happen that no further attendance on her mistress' person will be required till she retires to bed3 meanwhile she employs herself at needle-work1 as in the morning#ah--or else in the various occupations of getting up the fine linen1 gauzes1 muslins1 cambrics1 laces1 c4 washing silk stockings1 taking the spots or stains out of silks1 c4 c4 for doing which the best receipts are annexed4 ,it is her business to see that the house-maid1 or chamber-maid1 empties the slops1 keeps up the fires1 both in this and the bed-room1 7if wanted7 and keeps the rooms in perfect order4--,previous to her mistress' retiring for the night1 she will have looked out her night-clothes1 and aired them well2 and she will1 not only now1 but at all times when she goes to dress1 carry up hot water1 for washing1 c4 and when she is gone to bed1 she will carefully examine all her clothes1 and do all that is necessary to be done to them1 before she folds them away4 ,if her lady be elderly1 infirm1 or unwell1 she will sometimes be required to bring her work1 and sit with her1 to administer her medicines1 and sometimes to read to her4 ,to qualify herself for this latter purpose1 and to acquit herself with propriety1 she will1 at her leisure1 practise reading aloud1 from the best authors2 as it is important to acquire a proper style and manner of reading1 in all the varieties of poetry or prose1 ode or epistle1 comedy1 or sermon2 avoiding1 alike1 the dull monotony of the school girl1 and the formal affectation of the pedant2 but following nature as her guide1 in all that appertains to emphasis1 modulation1 and delivery4 ,if acquainted with the superior branches of needle-work1 she might afford her lady much gratification1 in presenting her1 occasionally1 with such trifles as will be acceptable1 and suitable ornaments for her person4--,this will evince her disposition to be grateful and to oblige2 and this1 combined with a feminine sweetness of temper1 and suavity of manners1 cannot fail to be her sure recommendation to the esteem of her superiors and others1 through all the various circumstances of life4--,wages1 from #ah to #be guineas per annum1 with tea and washing4 ,as the duties of the lady's-maid include the personal ornament1 dress1 and decoration of her mistress1 we have availed ourselves of a work recently published1 under the title of 8,the ,art of ,beauty10 and in the subsequent pages have introduced some important receipts and observations from that work2 together with various approved receipts on other points of the lady's-maid's duty4 ,,roman ,,balsam ,,for ,,freckles ,,of ,,the ,,skin4 ,take one ounce of bitter almonds1 one ounce of barley flour1 a sufficient quantity of honey4 ,beat the whole into a smooth paste1 spread it thinly on the skin at night1 and wash it off in the morning4 ,the skin being thus prepared for the chemical remedies1 you may select any of the following1 or try them in succession4 ,,freckle ,,wash4 ,take one drachm of muriatic acid1 half a pint of rain water1 half a tea spoonful of spirit of lavender4 ,mix1 and apply it two or three times a day to the freckles1 with a bit of linen1 or a camel-hair pencil4 ,,purifying ,,water ,,for ,,the ,,skin4 ,take one tea-spoonful of liquor of potass1 two ounces and a half of pure water1 a few drops of eau de ,cologne4 ,mix1 and apply as before4 ,,dr4 ,,withering',s ,,cosmetic ,,lotion4 ,take a tea-cupful of soured milk1 cold1 scrape into it a quantity of horse-radish4 ,let this stand from six to twelve hours1 and strain1 when it may be used to wash the parts affected1 twice or thrice a day4 ,,preventive ,,wash ,,for ,,sunburn4 ,take two drachms of borax1 one drachm of ,roman alum1 one drachm of camphor1 half an ounce of sugar candy1 a pound of ox-gall4 ,mix1 and stir well for ten minutes1 or so1 and repeat this stirring three or four times a day for a fortnight1 till it appears clear and transparent4 ,strain through blotting paper1 and bottle up for use4 ,wash the face with it every time you go into the sunshine4 ,,grape ,,lotion ,,for ,,sunburn4 ,dip a bunch of green grapes in a basin of water1 and then sprinkle it with alum and salt1 powdered and mixed4 ,wrap it in paper1 and bake it under hot ashes4 ,then express the juice1 and wash the face with it1 and it will remove sunburn1 tan1 and freckles4 ,,lemon ,,cream ,,for ,,sunburn ,,and ,,freckles4 ,put two spoonsful of sweet cream into half a pint of new milk1 squeeze into it the juice of a lemon1 add half a glass of good brandy1 and a little alum1 and loaf sugar4 ,boil the whole1 skim it well1 and when cool1 put it aside for use4 ,,the ,,worm ,,pimple ,,with ,,black ,,points4 ,this sort is very common and very annoying to females1 from the age of fourteen and upwards1 as they give the skin a dirty greasy appearance1 which no washing will remove4 ,the vulgar opinion that such pimples are caused by worms or grubs1 is quite erroneous4 ,the best means of removing the worm pimple1 is by squeezing out all the thickened matter of each2 for1 unless you do this1 it is impossible to get rid of them1 as no wash nor other application will remove them1 nor will they ever disappear of their own accord4 ,several things may be useful in preventing their return4 ,of these1 the ,roman balsam1 is a safe and excellent application1 and daily rubbing the parts very gently with a soft glove1 or with the warm hand4 ,,the ,,small ,,red ,,pimple4 ,in this species1 the pimples appear singly1 and are not very numerous1 and the intermediate skin is unaffected4 ,they are most liable to appear upon the cheeks1 nose1 and forehead1 though they sometimes spread over the shoulders and upper part of the breast4 ,gowland's ,lotion1 ,kalydor1 ,cold ,cream1 and all such nostrums1 ought to be used with great caution1 but prefer the three following4 ,,bateman',s ,,sulphur ,,wash4 ,break one ounce of sulphur1 and pour over it one quart of boiling water4 ,allow it to infuse for twelve or fourteen hours1 and apply it to the face twice or thrice a day1 for a few weeks4 ,it is excellent for removing the roughness of the skin which usually succeeds pimples4 ,,knighton',s ,,lotion4 ,take half a drachm of liquor of potass1 three ounces of spirit of wine4 ,apply to the pimples with a camel's-hair pencil4 ,if this be too strong1 add one half pure water to it4 ,,darwin',s ,,ointment ,,for ,,pimples4 ,take six drachms of mercury1 six grains of flour of sulphur1 two ounces of hog's lard4 ,mix them carefully in a mortar4 ,,the ,,livid ,,buttony ,,pimple4 ,the pimples1 even when they do not suppurate1 but especially while they continue highly red1 are always sore and tender to the touch2 so that washing1 the friction of the clothes1 c4 are somewhat painful4 ,in its most severe form1 this eruption nearly covers the face1 breast1 shoulders1 and top of the back1 but does not extend lower than an ordinary tippet in dress4 ,mr4 ,plumbe recommends the pimples to be pricked with a needle or a lancet1 in order to irritate them1 and spur them on to suppuration4 ,when this has been accomplished1 the matter is to be squeezed out1 and if any blueness or hardness remain1 sponge the part slightly1 three or four times a day1 with the following lotion4 ,dissolve two grains and a half of oxymuriate of mercury in four ounces of spirit of wine4 ,keep it in a close-stopped phial for use4 ,,bardolph ,,pimple ,,or ,,eruption4 ,a careful examination of the parts1 in the earlier stages of the disease1 will1 in most cases1 lead to the detection of small and deep-seated collections of matter1 which1 upon being let out with a needle1 or the point of a lancet1 will cause the swelling and redness of the skin to disappear2 and1 if the fomentations of warm water1 and frictions with mild soap and a soft brush be persevered in1 along with plain diet1 and abstinence from high-seasoned dishes1 pickles1 cayenne1 mustard1 and strong liquors1 a cure may1 in time1 be effected4 ,,pomade ,,for ,,removing ,,wrinkles4 ,take two ounces of the juice of onions1 the same quantity of the white lily1 the same of ,narbonne honey1 and an ounce of white wax2 put the whole into a new earthen pipkin till the wax is melted2 take the pipkin off the fire1 and1 in order to mix the whole well together1 keep stirring it with a wooden spatula till it grows quite cold4 ,you will then have an excellent ointment for removing wrinkles4 ,it must be applied at night1 on going to bed1 and not wiped off till the morning4 ,,lotion ,,for ,,wrinkles4 ,take the second water of barley1 and strain it through a piece of fine linen2 add a few drops of balm of ,mecca2 shake the bottle for a considerable time1 till the balm is entirely incorporated with the water1 when it will assume a somewhat turbid and whitish appearance4 ,this is an excellent wash for beautifying the face1 and preserving the freshness of youth4 ,if used only once a day1 it takes away wrinkles1 and gives surprising brilliancy to the skin4 ,before it is applied1 the face ought to be washed with rain-water4 ,,perspiration ,,of ,,the ,,hands ,,and ,,feet4 ,the temporary removal of disagreeable perspiration in the hands or the feet1 may sometimes be useful4 ,the hands may be dipped in cold water1 and if rose-water is at hand1 it will be still better4 ,washing the hands with the infusion1 or the tincture of galls1 or oak bark1 into which a little eau de ,cologne1 or any other perfume1 may be put1 is an excellent application of the same kind in bad cases4 ,with respect to the feet1 dusting them with very fine powder of galls1 or of alum1 or1 what is1 perhaps1 still better1 soaking the stockings with any perfumed soap till they are quite saturated1 and then allowing them to dry thoroughly before putting them on1 may be safely and effectually tried4 ,,colours ,,in ,,dress4 ,females of fair complexion ought to wear the purest white2 they should choose light and brilliant colours1 such as rose1 azure1 light yellow1 c4 ,these colours heighten the lustre of their complexion1 which if accompanied with darker colours1 would frequently have the appearance of alabaster1 without life and without expression4 ,on the contrary1 women of a dark complexion1 who dress in such colours as we too frequently see them do1 cause their skin to appear black1 dull1 and tanned4 ,they ought1 therefore1 to avoid wearing linen or laces of too brilliant a white2 they ought to avoid white robes1 and rose-colour1 or light-blue ribbons1 which form too disagreeable a contrast with their complexions4 ,fair women cannot be too careful to correct1 by light colours1 the paleness of their complexions2 and dark women1 by stronger colours1 the somewhat yellow tint of their complexion4 ,crimson is extremely handsome at night1 when it may be substituted for rose-colour1 which loses its charms by candle-light2 but this crimson1 seen by day1 spoils the most beautiful complexion2 no colour whatever strips it so completely of all its attractions4 ,pale yellow1 on the contrary1 is often very handsome by day1 and is perfectly suited to people who have a fine complexion2 but at night it appears dirty1 and tarnishes the lustre of the complexion1 to which it is designed to add brilliancy4 ,green is the only colour which should be worn as a summer veil4 ,,use ,,of ,,paints4 ,the vegetable substances which furnish rouge1 are red sandal-wood1 root of orchanet1 cochineal1 ,brazil wood1 and especially the bastard saffron1 which yields a very beautiful colour1 when it is mixed with a sufficient quantity of talc4 ,some perfumers compose vegetable rouge1 for which they take vinegar as the excipient4 ,these reds are liable to injure the beauty of the skin2 it is more advisable to mix them with oily or unctuous matter1 and to form salves4 ,for this purpose1 you may employ balm of ,mecca1 butter of cacao1 spermaceti1 oil of bhen1 c4 ,the red powders1 above described1 are best put on by a fine camel-hair pencil4 ,the colours in the dishes1 wools1 and green papers1 are commonly laid on by the tip of the little finger1 previously wetted4 ,the ,spanish wool1 the papers1 and the ,english-made ,portuguese dishes1 are all made from a moss-like drug1 from ,turkey1 called safflower1 well known to scarlet dyers1 c4 ,,white ,,paints4 ,white paints are extracted from minerals1 more or less pernicious1 but always corrosive4 ,they affect the eyes1 which swell and inflame1 and are rendered painful and watery4 ,they change the texture of the skin1 on which they produce pimples1 and cause rheums2 attack the teeth1 make them ache1 destroy the enamel1 and loosen them4 ,,to ,,make ,,talc ,,white4 ,take a piece of the talc white1 known by the name of ,brianon chalk2 choose it of a pearl grey colour1 and rasp it gently with a piece of dog's skin2 after this1 sift it through a sieve of very fine silk1 and put this powder into a pint of good distilled vinegar1 in which leave it for a fortnight1 taking care to shake the bottle or pot several times each day1 except the last1 on which it must not be disturbed2 pour off the vinegar1 so as to leave the chalk behind in the bottle1 into which pour very clean water that has been filtered2 throw the whole into a clean pan1 and stir the water well with a wooden spatula2 let the powder settle again to the bottom2 pour the water gently off1 and wash the powder six or seven times1 taking care always to make use of filtered water4 ,when the powder is as soft and as white as you would wish1 dry it in a place where it is not exposed to the dust2 sift it through a silken sieve1 which will make it still finer4 ,it may be either left in powder1 or wetted and formed into cakes1 like those sold by the perfumers4 ,one pint of vinegar is sufficient to dissolve a pound of talc4 ,this white may be used in the same manner as carmine1 dipping your finger1 or a piece of paper1 or what is preferable to either1 a hare's foot1 prepared for the purpose in ointment1 and putting upon it about a grain of this white1 which will not be removed1 even by perspiration4 ,if the ointment with which it is applied is properly made1 this white does no injury to the face4 ,the same ingredients may be used for making rouge4 ,,cosmetic ,,juice4 ,make a hole in a lemon1 fill it up with sugar candy1 and close it nicely with gold leaf1 applied over the rind that was cut out2 then roast the lemon in hot ashes4 ,when desirous of using the juice1 squeeze out a little through the hole already made1 and wash the face with a napkin wetted therewith4 ,this juice is said to cleanse the skin1 and brighten the complexion marvellously4 ,,balsam ,,for ,,chapped ,,lips4 ,take two tea-spoonsful of clarified honey1 and a few drops of lavender-water1 or any other agreeable perfume4 ,mix1 and anoint the parts frequently4 ,if the hands are affected1 anoint them all over on going to bed1 wearing your gloves all night1 and wash with tepid milk and water in the morning4 ,a night or two will effect a cure4 ,another excellent preparation is1 ,,lady ,,conyngham',s ,,lip-,,honey4 ,take two ounces of fine honey1 one ounce of purified wax1 half an ounce of silver litharge1 the same quantity of myrrh4 ,mix over a slow fire1 and add milk of roses1 ,eau de ,cologne1 or any other perfume you may prefer1 and keep for use4 ,,excellent ,,tooth-,,brush4 ,procure two or three dozen of the fresh roots of marsh-mallows1 and dry them carefully in the shade1 so that they may not shrivel4 ,they must be chosen about as thick as a cane1 and cut to five or six inches long1 then with a mallet bruise the ends of them very gently1 for about half an inch down1 in order to form a brush4 ,then take two ounces of dragon's blood1 four ounces of highly rectified spirit1 and half an ounce of fresh conserve of roses1 and put them in a glazed pipkin or pan1 to dissolve over a gentle fire4 ,when dissolved1 put in your prepared mallow-roots1 stirring them to make them take the dye equally4 ,continue this till no moisture remains in the vessel1 when the roots will be hard1 dry1 and fit for use4 ,if you take care of them1 they will last you a considerable time4 ,when you use this toothbrush1 it may be dipped in the following3 ,,wash ,,for ,,the ,,teeth ,,and ,,gums4 ,take the juice of half a lemon1 a spoonful of very rough claret or port wine1 ten grains of sulphate of quinine1 a few drops of ,eau de ,cologne1 or oil of bergamot4 ,mix1 and keep in a well-stopped phial for use4 ,,lotion ,,for ,,tooth-,,ache4 ,put two drams of camphor into an ounce of the oil of turpentine1 and let it dissolve2 when it will be fit for use4 ,cajeput oil is another valuable remedy for allaying the pain1 when put into the hollow of the tooth4 ,the most effectual1 however1 of all the remedies for destroying the sensibility of the nerve1 is the putting of a red hot wire into the hollow1 which will destroy the nerve1 and prevent the return of the pain4 ,,mucilage ,,for ,,tooth-,,ache4 ,take one dram of the powdered leaves of pyrethrum1 and a sufficient quantity of gum arabic mucilage4 ,make a mass1 divide it into twelve portions1 and take one into the mouth1 and let it lie till dissolved1 as occasion requires4 ,if an external application is preferred1 the following may be rubbed on the outside of the jaw4 ,,liniment ,,for ,,tooth-,,ache4 ,take an ounce of spirit of camphor1 three drams of liquid ammonia1 ten drops of essential oil of bergamot4 ,mix them in a phial for use4 ,a blister placed behind the ear1 or burning the lap of the ear with a cloth dipped in boiling water1 will often remove the pain entirely4 ,,to ,,prevent ,,the ,,tooth-,,ache4 ,rub well the teeth and gums with a hard tooth-brush1 using the flowers of sulphur as a tooth powder1 every night on going to bed2 and if it is done after dinner it will be best3 this is an excellent preservative to the teeth1 and void of any unpleasant smell4 ,a ,,radical ,,cure ,,for ,,the ,,tooth-,,ache4 ,use as a tooth powder the ,spanish snuff called ,sabella1 and it will clean the teeth as well as any other powder1 and totally prevent the tooth-ache2 and make a regular practice of washing behind the ears with cold water every morning2 the remedy is infallible4 ,,remedy ,,for ,,bad ,,breath4 ,take from five to ten drops of muriatic acid1 in an ale glassful of barley-water1 and add a little lemon juice and lemon peel to flavour4 ,mix for a draught1 to be taken three times a day1 for a month or six weeks at least1 and1 if effectual1 it may be continued occasionally4 ,another medicine of this kind1 which has often proved beneficial when the stomach has been wrong1 and the bowels costive1 is1 the ,,draught ,,for ,,bad ,,breath ,,with ,,costiveness4 ,take one dram of sulphate of magnesia1 two drams of tincture of calumba1 an ounce and a half of infusion of roses4 ,make a draught1 to be taken every morning or every other morning1 an hour before breakfast1 for at least a month4 ,,palma ,,christi ,,oil ,,for ,,thickening ,,the ,,hair4 ,take an ounce of ,palma ,christi oil1 a sufficient quantity of oil of bergamot or lavender to scent it4 ,apply it morning and evening for three months1 or as long as it may be necessary1 to the parts where you want the hair to grow thick and luxuriant4 ,,macassar ,,oil4 ,take three quarts of common oil1 half a pint of spirit of wine1 three ounces of cinnamon powder1 two ounces of bergamot4 ,put it in a large pipkin1 and give it a good heat4 ,when it is off the fire1 add three or four pieces of alkanet root1 and keep it closely covered for several hours4 ,filter it through a funnel lined with blotting paper4 ,the commonest oil is used2 and1 when rancid1 it is remedied by putting in two or three slices of an onion4 ,,excellent ,,hair ,,oil4 ,boil half a pound of green southern wood1 in a pint and a half of sweet oil1 and half a pint of port wine4 ,when sufficiently boiled1 remove it from the fire1 and strain the liquor through a linen bag4 ,repeat this operation three times1 with fresh southern wood2 and the last time add to the strained materials1 two ounces of bear's grease4 ,it is excellent for promoting the growth of the hair1 and preventing baldness4 ,,lye ,,for ,,strengthening ,,the ,,hair4 ,take two handsful of the root of hemp1 same quantity of the roots of a maiden vine1 same quantity of the cores of soft cabbages4 ,dry and burn them1 and make a lye of the ashes4 ,before you wash the hair with this lye1 it should be well rubbed with honey1 and this method persisted in for three days at least4 ,,infallible ,,corn-,,plaster4 ,take two ounces of gum ammoniac1 two ounces of yellow wax1 six drams of verdigris4 ,melt them together1 and spread the composition on a bit of soft leather1 or a piece of linen4 ,cut away as much of the corn as you can with a knife1 before you apply the plaster1 which must be renewed in a fortnight1 if the corn is not by that time gone4 ,,to ,,clean ,,silks1 ,,cottons1 ,,and ,,woollens1 without damage to their texture or colour4 ,grate raw potatoes to a fine pulp in clean water1 and pass the liquid matter through a coarse sieve1 into another vessel of water2 let the mixture stand till the fine white particles of the potatoes are precipitated1 then pour the mucilaginous liquor from the fecula1 and preserve the liquor for use4 ,the article to be cleaned should then be laid on a linen cloth1 on a table1 and having provided a clean sponge1 dip it into the potatoe liquor1 and apply it to the article to be cleaned1 till the dirt is perfectly separated2 then wash it in clean water several times4 ,two middle-sized potatoes will be enough for a pint of water4 ,the coarse pulp1 which does not pass through the sieve1 is of great use in cleaning worsted curtains1 tapestry1 carpets1 and other coarse goods4 ,the mucilaginous liquor will clean all sorts of silk1 cotton1 or woollen goods1 without hurting or spoiling the colour2 it may be also used in cleaning oil paintings1 or furniture that is soiled4 ,dirtied painted wainscots may be cleaned by wetting a sponge in the liquor1 then dipping it in a little clean sand1 and afterwards rubbing the wainscot with it4 ,,to ,,preserve ,,furs4 ,when laying by muffs and tippets for the summer1 if a tallow candle be placed on or near them1 all danger of moths1 c4 will be obviated4 ,,to ,,preserve ,,clothes ,,from ,,moths1 ,c4 ,put cedar shavings1 or clippings of ,russia leather1 among the drawers and shelves where the clothes are kept4 ,pieces of camphor1 or tallow candle1 wrapt up in paper1 will preserve furs and woollens from moths2 and lavender1 roses1 and flowers and perfumes of every kind1 are useful as well as agreeable in keeping away moths and worms4 ,,varnish ,,for ,,old ,,straw ,,or ,,chip ,,hats4 ,take half an ounce of the best black sealing-wax1 bruise it1 and put it to two ounces of spirit of turpentine2 melt them very gently1 by placing the bottle that holds them in boiling water1 or near a fire4 ,when all the wax is melted1 lay it on warm with a fine hair brush near the fire or in the sun4 ,it will not only give a beautiful gloss and stiffness to the hats1 but make them resist wet4 ,,to ,,take ,,grease ,,spots ,,out ,,of ,,silk4 ,dip a clean piece of flannel into spirits of turpentine1 and rub the spots until they disappear1 which will soon be the case4 ,do not be sparing of the turpentine1 as it will all evaporate1 and leave no mark or stain behind4 ,,to ,,take ,,out ,,stains ,,from ,,cloth ,,or ,,silk4 ,pound ,french chalk fine1 mix with lavender-water to the thickness of mustard4 ,put it on the stain2 rub it soft with the finger or palm of the hand4 ,put a sheet of blotting and brown paper on the top1 and smooth it with an iron milk-warm4 ,,to ,,extract ,,grease ,,spots ,,from ,,silks1 ,,and ,,coloured ,,muslins1 c4 ,scrape ,french chalk1 put it on the grease spot1 and hold it near the fire1 or over a warm iron1 or water-plate1 filled with boiling water4 ,the grease will melt1 and the ,french chalk absorb it2 brush or rub it off4 ,repeat if necessary4 ,,to ,,take ,,stains ,,out ,,of ,,silk4 ,mix together in a phial1 #b oz4 of essence of lemon1 #a oz4 of oil of turpentine4 ,grease and other spots in silks1 are to be rubbed gently with a linen rag dipped in the above composition4 ,,to ,,take ,,spots ,,of ,,paint ,,from ,,cloth1 ,,silk1 c4 ,dip a pen in spirit of turpentine1 and transfer it to the paint spot1 in sufficient quantity to discharge the oil and gluten4 ,let it stand some hours1 then rub it4 ,for large or numerous spots1 apply the spirit of turpentine with a sponge1 if possible1 before it is become dry4 ,,to ,,wash ,,chintz4 ,take two pounds of rice1 boil it in two gallons of water till soft2 then pour the whole into a tub2 let it stand till about the warmth in general used for coloured linens2 then put the chintz in1 and use the rice instead of soap1 wash it in this1 till the dirt appears to be out1 then boil the same quantity as above1 but strain the rice from the water1 and wash it in warm clear water4 ,wash in this till quite clean2 afterwards rinse it in the water which the rice has been boiled in1 and this will answer the end of starch1 and no dew will affect it4 ,if a gown1 it must be taken to pieces1 and when dried1 be careful to hang it as smooth as possible2--after it is dry1 rub it with a smooth stone1 but use no iron4 ,,to ,,wash ,,fine ,,lace ,,or ,,linen4 ,take a gallon of furze blossoms and burn them to ashes1 then boil them in six quarts of soft water2 this1 when fine1 use in washing with the suds1 as occasion requires1 and the linen1 c4 will not only be exceedingly white1 but it is done with half the soap1 and little trouble4 ,,to ,,clean ,,black ,,and ,,white ,,sarcenets4 ,lay these smooth and even upon a board1 spread a little soap over the dirty places2 then make a lather with ,castille soap1 and with a common brush1 dip it in1 pass it over the long way1 and repeat it in this manner1 till one side is sufficiently scoured2 use the other in the same manner2 then put it into hot water1 and there let it lie1 till you have prepared some cold water1 wherein a small quantity of gum arabic has been dissolved4 ,now rinse them well1 take them out and fold them1 pressing out the water with the hands on the board1 and keeping them under the hands till they are dry2 at which time1 have brimstone ready to dry them over1 till they are ready for smoothing1 which must be done on the right side1 with a moderate hot iron4 ,,to ,,wash ,,and ,,stain ,,tiffanies4 ,let the hems of the tiffanies be at first only a little soaped1 then having a lather of soap1 put them into it hot1 and wash them very gently for fear they should be crumpled2 and when they are clean1 rinse them in warm water1 in which a little gum arabic has been dissolved1 keeping them from the air as much as possible2 then add a lump of starch1 wet the tiffanies with a soft linen rag1 and fold them up in a clean cloth1 pressing them till they are near dry2 after which put them near the fire1 and finish the drying over brimstone2 then shape them properly by gently ironing them4 ,,to ,,wash ,,and ,,starch ,,lawns4 ,lawns may be done in the same manner as the former1 only observe to iron them on the wrong side1 and use gum arabic water instead of starch1 and1 according to what has been directed for sarcenets1 any coloured silks may be starched1 abating or augmenting the gum water1 as may be thought fit1 according to the stiffness intended4 ,,to ,,clean ,,and ,,starch ,,point ,,lace4 ,fix the lace in a prepared tent1 draw it straight1 make a warm lather of ,castille soap1 and1 with a fine brush dipped in1 rub over the point gently2 and when it is clean on one side1 do the same to the other2 then throw some clean water on it1 in which a little alum has been dissolved1 to take off the suds1 and having some thin starch1 go over with the same on the wrong side1 and iron it on the same side when dry1 then open it with a bodkin1 and set it in order4 ,to clean point lace1 if not very dirty1 without washing2 fix it in a tent as the former1 and go over with fine bread1 the crust being pared off1 and when it is done1 dust out the crumbs1 c4 ,,to ,,clean ,,white ,,veils4 ,put the veil in a solution of white soap1 and let it simmer a quarter of an hour4 ,squeeze it in some warm water and soap1 till quite clean4 ,rinse it from soap1 and then in clean cold water1 in which is a drop of liquid blue4 ,then pour boiling water upon a tea-spoonful of starch1 run the veil through this1 and clear it well1 by clapping it4 ,afterwards pin it out1 keeping the edges straight and even4 ,,to ,,clean ,,black ,,veils4 ,pass them through a warm liquor of bullock's gall and water2 rinse in cold water2 then take a small piece of glue1 pour boiling water on it1 and pass the veil through it2 clap it1 and frame it to dry4 ,,to ,,clean ,,white ,,satin ,,and ,,flowered ,,silks4 ,mix sifted stale bread crumbs with powder-blue1 and rub it thoroughly all over1 then shake it well1 and dust it with clean soft cloths4 ,afterwards1 where there are any gold or silver flowers1 take a piece of crimson in grain velvet1 rub the flowers with it1 which will restore them to their original lustre4 ,another ,method4 ,pass them through a solution of fine hard soap1 at a hand heat1 drawing them through the hand4 ,rinse in lukewarm water1 dry and finish by pinning out4 ,brush the flossy or bright side with a clean clothes brush1 the way of the nap4 ,finish them by dipping a sponge into a size1 made by boiling isinglass in water1 and rub the wrong side4 ,rinse out a second time1 and brush and dry near a fire1 or in a warm room4 ,silks may be treated in the same way1 but not brushed4 ,if the silks are for dyeing1 instead of passing them through a solution of soap and water1 they must be boiled off2 but if the silks are very stout1 the water must only be of heat sufficient to extract the dirt1 and when rinsed in warm water they are in a state for the dye4 ,another ,method4 ,strew ,french chalk over them1 and brush it off with a hard brush once or twice4 ,,to ,,clean ,,coloured ,,silks ,,of ,,all ,,kinds4 ,put some soft soap into boiling water1 and beat it till dissolved in a strong lather4 ,at a hand heat put in the article4 ,if strong1 it may be rubbed as in washing2 rinse it quickly in warm water1 and add oil of vitriol1 sufficient to give another water a sourish taste1 if for bright yellows1 crimsons1 maroons1 and scarlets2 but for oranges1 fawns1 browns1 or their shades1 use no acid4 ,for bright scarlet use a solution of tin4 ,gently squeeze1 and then roll it in a coarse sheet1 and wring it4 ,hang it in a warm room to dry1 and finish it by calendering or mangling4 ,for pinks1 rose colours1 and thin shades1 c41 instead of oil of vitriol1 or solution of tin1 prefer lemon juice1 or white tartar1 or vinegar4 ,for blues1 purples1 and their shades1 add a small quantity of ,american pearl-ash2 it will restore the colours4 ,wash the articles like a linen garment1 but instead of wringing1 gently squeeze and sheet them1 and when dry1 finish them with fine gum water1 or dissolved isinglass1 to which add some pearl-ash1 rubbed on the wrong side1 then pin them out4 ,blues of all shades are dyed with archil1 and afterwards dipped in a vat2 twice cleaning with pearl-ash1 restores the colour4 ,for olive greens1 a small quantity of verdigris dissolved in water1 or a solution of copper1 mixed with the water1 will revive the colour again4 ,,to ,,clean ,,black ,,silks4 ,to bullock's gall1 add boiling water sufficient to make it warm1 and with a clean sponge1 rub the silk well on both sides1 squeeze it well out1 and proceed again in like manner4 ,rinse it in spring water1 and change the water till perfectly clean1 dry it in the air1 and pin it out on a table2 but first dip the sponge in glue water1 and rub it on the wrong side2 then dry it before a fire4 ,,to ,,dip ,,rusty ,,black ,,silks4 ,if it requires to be red dyed1 boil logwood2 and in half an hour1 put in the silk1 and let it simmer half an hour4 ,take it out1 and dissolve a little blue vitriol and green copperas1 cool the copper1 let it simmer half an hour1 then dry it over a stick in the air4 ,if not red dyed1 pin it out1 and rinse it in spring water1 in which half a tea-spoonful of oil of vitriol has been put4 ,work it about five minutes1 rinse it in cold for ten minutes1 rinsing in cold water4 ,for a blue cast1 put water1 and finish it by pinning and rubbing it with gum water4 ,,to ,,clean ,,silk ,,stockings4 ,wash with soap and water2 and simmer them in the same2 put one drop of liquid blue1 into a pan of cold spring water1 run the stockings through this a minute or two1 and dry them4 ,for a pink cast1 put one or two drops of saturated pink dye into cold water1 and rinse them through this4 ,for a flesh-colour1 add a little rose-pink in a thin soap liquor1 rub them with clean flannel1 and calender or mangle them4 ,,to ,,cleanse ,,feathers ,,from ,,animal ,,oil4 ,mix well with a gallon of clean water1 a pound of quick lime2 and1 when the lime is precipitated in fine powder1 pour off the clear lime-water for use1 at the time it is wanted4 ,put the feathers to be cleaned in a tub1 and add to them a sufficient quantity of the clear lime-water1 so as to cover them about three inches4 ,the feathers1 when thoroughly moistened1 will sink down1 and should remain in the lime-water for three or four days2 after which1 the foul liquor should be separated from them by laying them on a sieve4 ,afterwards1 well wash them in clean water1 and dry them on nets1 about the same fineness as cabbage-nets4 ,shake them from time to time1 on the nets2 as they dry1 they will fall through the mashes1 when collect them for use4 ,the admission of air will be serviceable in the drying1 and the whole process may be completed in about three weeks4 ,the feathers1 thus prepared1 want nothing further than beating1 to be used either for beds1 bolsters1 pillows1 c4 ,,to ,,bleach ,,wool1 ,,silks1 ,,straw ,,bonnets1 c4 ,put a chafing-dish with some lighted charcoal into a close room1 or large box2 then strew an ounce or two of powdered brimstone on the hot coals4 ,hang the articles in the room or box1 make the door fast1 and let them hang some hours4 ,fine coloured woollens are thus sulphured before dyed1 and straw bonnets are thus bleached4 ,,the ,,young ,,ladies' ,,maid4 ,in large families1 where there are young ladies who require attendance1 a maid is appointed to wait on all1 or perhaps each lady has a maid4 ,the duties of these are in all respects the same as the ladies'-maid2 we therefore refer them to the directions given to her1 for the necessary instructions4 ,as this situation is considered merely initiatory to a better1 and is occupied1 generally1 by an upper house-maid1 or a young woman on her outset in life1 the salary is somewhat less than that of a well qualified servant2 and the perquisites1 including that of her mistress' left-off clothes1 are also reckoned at the same rate4 ,,the ,,head ,,nurse4 ,as the hopes of families1 and the comfort and happiness of parents are confided to the charge of females who superintend nurseries of children1 no duties are more important1 and none require more incessant and unremitting care and anxiety4 ,every symptom of approaching disease should be watched and reported to the parents or medical attendant of the family1 and in this respect1 nothing should be concealed or deferred till remedies are too late4 ,in the daily washings1 the state of the skin should be examined and noticed1 as well as the tongue and the appetite1 and spirits2 and above all things1 all chances of accident or juvenile mischief should be guarded against and removed4 ,windows should be fenced with bars1 or the lower sashes nailed down2 knives and sharp instruments should be kept out of reach2 scalding water and dangerous ingredients secured from access2 ponds and rivers fenced in2 ladders removed2 and fire-places guarded by well-fastened wire fenders4 ,this important ,servant ought to be of a lively and cheerful disposition1 perfectly good tempered1 and clean and neat in her habits and person4 ,she ought also to have been accustomed to the care and management of young children1 as all the junior branches of the family are intrusted to her care and superintendence1 confiding in her skill1 experience1 and attention4 ,she usually takes the sole charge of the infant from its birth1 when the parent suckles it3 to assist her in the management of this and the other children in the nursery1 she has under nurses assigned her1 who are entirely under her controul4 ,the youngest nurse1 or nursery-maid1 usually rises about #f o'clock to light the fire1 and do the household work of the nursery before the children are up1 perhaps about seven o'clock1 at which time the head nurse is dressed1 and ready to bathe and wash them all over with a sponge and warm water2 after which they are rubbed quite dry and dressed4 ,this process1 when there are several children1 usually occupies the nurses an hour1 or an hour and a half1 when their breakfast is got ready1 and the children are placed at their meal in the most peaceable and orderly manner4 ,after breakfast1 if the weather be favourable1 the children are taken out by the assistant nurse1 or nursery maid1 for air and exercise1 an hour or perhaps two1 but not so long as to fatigue either of them4 ,on their return1 their hands and feet are washed1 if damp or dirty1 after which they attend to their lessons till dinner time4 ,after dinner1 if it be fine weather1 the children are again taken abroad for air and exercise1 and on their return again1 after having their hands and feet washed1 if necessary1 they are in due time1 about eight o'clock1 dressed and put to bed4 ,the ,head ,nurse finds ample employment during the whole day1 in paying due attention to her infant charge1 in giving directions1 and in seeing that the whole business of the nursery is properly executed4 ,the sleeping room of the ,nursery should be spacious1 lofty1 dry1 airy1 and not suffered to be inhabited in the day time4 ,no servants should sleep in the same room1 nor ought any thing to be done there that may contaminate the air1 in which so great a portion of infantine life is to be spent4 ,the consequences of vitiated air in bed-rooms are often fatal4 ,feather-beds and bed-curtains ought to be proscribed1 as tending to debility2 neither ought the beds to be placed too low1 as the most pernicious stratum of air is that nearest the floor4 ,the air of the sleeping room ought to be changed immediately on the children's leaving the room1 by opening the windows and doors2 the beds ought1 also1 to be shaken up and left to cool2 the slops cleared away2 and every thing made and kept perfectly clean4 ,in damp or bad weather1 a fire must be made in the room to purify the air4 ,the management of infant children1 has a more important influence on the health and happiness of man1 than is generally imagined2 as1 at this period of existence1 the foundation is laid either for irremediable debility1 or for mental and bodily vigour4 ,an ,infant1 consequently requires considerable care1 and indefatigable personal attention4 ,its management for the first two months1 cannot be too gentle1 kind1 or tender4 ,nothing should be done at first that can give it uneasiness2 therefore1 next to its health and well-being1 regard should be had to its disposition1 and the regulation of its temper2 with this view also1 the most rational way is to let the infant enjoy all the liberty it possibly can1 without being restrained by its clothing1 or starved by system4 ,to set a child upright before the end of the first month is hurtful3 afterwards the nurse may begin to set it up and dance it by degrees4 ,it must be kept as dry as possible4 ,the clothing should be very light1 and not too long1 so that the legs may be got at with ease1 in order to have them often rubbed in the day1 with a warm hand1 or flannel1 and particularly the inside of them4 ,rubbing the child all over takes off scurf1 and promotes the circulation of the blood4 ,a nurse ought to keep a child as little in her arms as possible1 lest the legs should be cramped1 and the toes turned inwards4 ,let her always keep the child's legs loose4 ,the oftener the posture is changed1 the better4 ,for the first fortnight or three weeks it should be always laid on a bed1 except when taken up to supply its wants1 which will give it habits of cleanliness at a very early age4 ,it may be very comfortably laid on a cushion1 where it can be in no danger of falling1 nor of any thing falling on it4 ,some one should sit by it1 and divert and cheer it1 if necessary1 and take it up instantly1 when it expresses the least dissatisfaction4 ,a nurse should make it a strict rule1 that the child should be in her own view1 in whatever she may be employed4 ,by slow degrees1 the infant may be accustomed to exercise1 both within doors and in the open air3 but it never should be moved about immediately after sucking or feeding1 as that will be apt to sicken it4 ,exercise should be given it by carrying it about1 and gently dandling it in the arms2 tossing an infant about1 and exercising it in the open air1 in fine weather1 is of the greatest service to it1 in preventing distortion4 ,in cities1 children ought not to be kept in hot rooms1 but to have as much air as possible2 want of exercise being the cause of rickets1 large heads1 weak joints1 a contracted breast1 and diseased lungs1 besides a numerous train of evils4 ,endeavour to harden the body1 but without resorting to violent means4 ,a child is constitutionally weak and irritable to a high degree2 hence we should endeavour to diminish this irritability1 in order to procure it the greatest happiness of life1 a firm body1 whence may result a sound mind4 ,such management is highly advantageous1 as it will enable children to support every species of fatigue and hardship1 when they become adults4 ,the plan of hardening children may1 however1 be carried to excess4 ,an extravagant attempt to strengthen youth1 deprives them of all their natural susceptibility of excitement1 renders them insensible1 and produces many bad effects1 while they only acquire temporary energy1 which decreases as they advance in years1 and is attended with an early loss of their primitive vigour4 ,all attempts to render children hardy must1 therefore1 be made by gradual advances3 for nature admits of no sudden transition4 ,when children have once been accustomed to a hardy system of education1 such a plan must be strictly adhered to4 ,the child's skin is to be kept perfectly clean by washing its limbs morning and evening1 and likewise its neck and ears2 beginning with warm water1 till1 by degrees1 it will not only bear1 but like to be washed with cold4 ,after it is a month old1 if it has no cough1 fever1 nor eruption1 the bath should be colder and colder 7if the season be mild7 and by degrees it may be used as it comes from the spring4 ,after carefully drying the whole body1 head1 and limbs1 a second dry soft cloth1 somewhat warmed1 should be gently used1 to take all the damp from the wrinkles or soft parts of the body4 ,then rub the limbs2 but when the body is rubbed1 take special care not to press upon the stomach or belly4 ,on these parts1 the hand should move in a circle1 because the bowels lie in that direction4 ,if the skin be chafed1 hair-powder is to be used4 ,the utmost tenderness is necessary in drying the head2 and a small1 soft1 brush1 lightly applied1 is safer than a comb4 ,clean cloths1 every morning and evening1 will tend greatly to a child's health and comfort4 ,the dress of the child by day should be light and loose1 and for the night1 it may be a shirt1 a blanket to tie on1 and a thin gown to tie over the blanket4 ,the unnecessary haste in which some nurses are accustomed to dress children1 cannot be too strongly reprehended4 ,in addition to this hurried dressing1 its clothes are often injuriously tight4 ,pins should never be used in an infant's clothes2 and every string should be so loosely tied1 that two fingers may be introduced under it4 ,bandages round the head should be strictly forbidden1 for to this error many instances of idiotism1 fits1 and deformity1 may be traced4 ,never allow the infant to be held opposite to open doors and windows4 ,the air is beneficial1 when it is in motion1 and the weather is moderate1 but it should always have some covering besides that which it wears in the house1 when taken out2 and it must not be laid on the cold ground1 nor allowed to step on it1 when it begins to use its feet4 ,the intense heat of a summer day should likewise be avoided2 excessive heat or cold being equally injurious4 ,the wisest maxim in treating infants with respect to food and drink1 is to follow the simple dictates of nature2 yet some nurses give them wine1 spirits1 spices1 sugar1 c4 which the stomach of a grown person would reject4 ,at all times the utmost care will be necessary to avoid hurting its gums when feeding it4 ,its food should be gradually cooled in a saucer1 and it should be given to it in a small spoon1 only half filled1 which will save its clothes from being soiled1 and keep its bosom dry4 ,let it swallow one small portion1 before another is offered1 and raise its head1 that it may pass the gullet easily4 ,never entice or press it to take more1 if it once refuses1 for it knows best when it has had enough4 ,as long as it has its mother's milk1 no other sustenance will be wanting1 if she be a good nurse4 ,if there should be the least doubt of her having milk enough1 the child may have cow's milk1 mixed with two-thirds soft boiled water1 presented to its lips very frequently2 but it never should be urged to accept it4 ,rising early in the morning is good for all children1 provided they awake of themselves1 which they generally do2 but they ought never to be waked out of their sleep4 ,as soon as possible1 however1 they should be brought to regular sleep in the day4 ,children1 till they are two or three years' old1 must never be suffered to walk so long at a time as to be weary4 ,in laying a child to sleep1 it should be placed on the right side oftener than on the left4 ,laying it on its back when it is awake1 is enough of that posture1 in which alone it can move its legs and arms with freedom4 ,infants cannot sleep too long2 and it is a favourable symptom when they enjoy calm and continued rest1 of which they should by no means be deprived1 as this is the greatest support granted to them by nature4 ,sleep promotes a more calm and uniform circulation of the blood1 and it facilitates assimilation of the nutriment received4 ,the horizontal posture1 likewise1 is the most favourable to the growth and bodily developement of the infant4 ,sleep ought to be in proportion to the age of the infant1 and this salutary refreshment should fill up the greater part of a child's existence4 ,after the age of six months1 the periods of sleep1 as well as all other animal functions1 may1 in some degree1 be regulated2 yet1 even then1 a child should be suffered to sleep the whole night1 and several hours both in the morning and afternoon4 ,nurses should endeavour to accustom infants1 from the time of their birth1 to sleep in the night in preference to the day1 and for this purpose they will remove all external impressions which may disturb their rest1 but especially they ought to avoid obeying every call for taking them up1 and giving food at improper times4 ,to awaken children from their sleep with a noise1 or in an impetuous manner1 is certainly injudicious and hurtful2 nor is it proper to carry them from a dark room immediately into a glaring light1 against a dazzling wall2 for the sudden impression of light debilitates the organs of vision1 and causes weak eyes from early infancy4 ,infants are sometimes very restless at night1 which is generally owing either to their eating a heavy supper1 to their tight night-clothes1 or their being over-heated by too many blankets4 ,wages #ahl4 to #bel4 ,perquisites at christenings4 ,diseases of ,children1 c4 ,,the ,,yellow ,,gum4 ,the yellow gum is known by a yellow tinge of the skin1 with languor and a tendency to sleep4 ,it is to be relieved by giving a tea-spoonful or more of castor oil1 to clear the intestines4 ,when the disease does not give way to this treatment1 three drops of antimonial wine are to be given in a tea-spoonful of water1 so as to prove emetic4 ,in about eight or ten hours1 this is to be followed by a grain of calomel1 or four grains of rhubarb4 ,,vomiting4 ,when the food is vomited in an unaltered state1 it is generally a sign of over feeding3 but when the vomiting is bilious1 or when the food is partly digested1 the diet ought to be changed1 and the bowels opened by one grain of calomel1 given in sugar4 ,this is to be followed by a tea-spoonful of castor oil on the following morning4 ,if the vomiting should still continue1 give a gentle emetic1 and the calomel powder 7containing one or two grains1 according to the age7 soon afterwards4 ,if there be much irritation1 apply a blister to the stomach2 and1 if possible1 give a tea-spoonful of the saline medicine1 in a state of effervescence1 and containing two drops of laudanum4 ,,hiccups4 ,these generally arise from acidity in the stomach1 and may be remedied by the administration of eight grains of prepared chalk1 with two grains of powdered rhubarb1 given in a little syrup1 or gruel4 ,if very severe1 the stomach is to be rubbed with soap liniment1 or opodeldoc1 to which a little laudanum has been added4 ,,griping ,,and ,,flatulency4 ,these are known by continual crying1 restlessness1 and drawing up of the legs4 ,when attended by diarrha and green stools1 they are to be relieved1 in general1 by the administration of a few grains of rhubarb and magnesia4 ,if sour belchings1 c4 still continue1 a tea-spoonful of very weak solution of tartar emetic should be given every quarter of an hour1 until the child vomits4 ,after this1 particularly if there be any purging1 it may be proper to give a little rhubarb and magnesia again1 and now and then a little chalk mixture4 ,absorbent ,mixture4 ,if the pains are very great1 so as to make the child scream violently1 two tea-spoonfuls of the following mixture1 with five or six drops of laudanum1 may be given directly3-- ,mix together1 prepared chalk1 #a scruple1 tincture of caraway seeds1 #c drams1 compound spirit of lavender1 #a do4 and of peppermint water1 #b oz4 ,as soon as there is diminution of pain1 a purgative should be given1 particularly if the bowels happen to be in a costive state4 ,the best will be castor oil4 ,the above mixture may afterwards be occasionally continued1 but without the laudanum4 ,anodyne ,plaster4 ,the late ,dr4 ,clarke1 of ,burlington ,street1 frequently ordered the following plaster to be applied over the bowels of infants1 in case of griping and inflammatory excitement of the intestines3-- ,take of compound plaster of laudanum1 #a oz4 diachylon plaster1 #b drams1 purified opium1 #a do4 oil of peppermint1 #a do4 camphor1 #a do4 ,mix for a plaster1 and spread on soft leather4 ,,diarrh,a4 ,this may1 in general1 if the stools are green1 be relieved by a brisk purgative1 of from one to two grains of calomel1 with four or five of rhubarb1 according to the age of the child4 ,,excoriations ,,of ,,the ,,skin4 ,children are apt to be chafed between the thighs1 behind the ears1 and in the wrinkles of the neck1 for want of proper attention to cleanliness4 ,in such cases it will be necessary to bathe the parts twice a day1 7or every time that the child's clothes are changed17 with a little water gruel1 and to apply a puff with a little hair powder immediately afterwards1 so as to keep the parts dry4--,when discharges take place behind the ears1 they must not be dried up too suddenly1 as such a circumstance might produce a divertion to the brain4 ,in this case it will always be best to give frequent doses of castor oil1 or calomel1 every night1 in the proportion of one grain to three grains of rhubarb4 ,,cutaneous ,,eruptions4 ,no real danger attends these eruptions1 which are generally known by the names of red-gum1 nettle-rash1 c4 ,all that is required to be done1 is to keep the bowels open by such means as are prescribed in the foregoing articles2 and to guard against cold1 which might drive the eruption inwardly1 and thus produce internal inflammations of a critical nature4 ,if the milk or food be considered the cause1 the nurse1 or diet1 ought to be changed3 and if sickness and vomiting should prevail1 it will be proper to give the absorbent mixture mentioned under the head ,,griping ,,and ,,flatulency4 ,,the ,,thrush4 ,this disease makes its appearance by little ulcerations in the mouth1 tongue1 c4 of a white colour1 and sometimes of a yellow appearance4 ,they are generally owing to acidities in the stomach1 c4 ,in this disorder nothing avails more than an emetic at first1 and then a little magnesia and rhubarb1 7if there is diarrha17 with thin chicken-water as drink4 ,testaceous powders1 or the absorbent mixture 7see ,,griping ,,and ,,flatulency17 will also be proper4 ,if there is no looseness1 it will be proper to give a grain or two of calomel1 with three or four grains of rhubarb4 ,the mouth and throat should at the same time be cleansed by gargles4 ,syrup of ,black ,currants4 ,take of the juice of black currants1 strained1 #a pint1 double refined sugar1 #bd oz4 ,dissolve the sugar1 and boil to make a syrup4 ,a tea-spoonful of this to be given to children in the thrush4 ,,falling ,,down ,,of ,,the ,,fundament4 ,this happens frequently to children who cry much1 or who have had a diarrha1 or from straining on going to stool4 ,if it proceed from costiveness1 give lenitive clysters4 ,in case the gut be swelled or inflamed1 foment with warm milk1 or decoction of oak bark1 or wash frequently with cold water4 ,the protruded parts are now to be replaced by the finger1 and supported by a truss or bandage4 ,the internal use of tonics will be proper4 ,,dentition4 ,when children are about cutting their teeth1 they slaver much1 are feverish1 hot1 and uneasy2 their gums swell1 and are very painful2 they are sometimes loose in the bowels1 and at other times costive2 and occasionally convulsions come on4 ,leeches are often serviceable when applied behind the ears2 as are also blisters4 ,scarifying the ,gums4 ,instead of giving narcotics to children cutting their teeth1 it is strenuously recommended to have their tumid gums divided by a lancet down to the tooth2 an operation at once safe and unattended with pain4 ,if done in time1 by removing the cause of the complaint1 all the symptoms will disappear of themselves4 ,instead of giving preparations of opium1 it will be found1 in the majority of cases1 far better to administer calomel1 in minute doses1 as this medicine is well known to possess peculiar efficacy in promoting absorption in these parts4 ,the body1 if costive1 should be kept regularly open1 and if there should be looseness of the bowels1 it should by no means be discouraged4 ,instead of coral1 or any other hard body1 let the child nibble at a piece of wax candle4 ,,convulsions4 ,children are particularly liable to convulsions at the period of teething1 small pox1 measles1 and other eruptive diseases2 sometimes1 also1 from external causes1 such as strait clothes1 bandages1 c4 ,when they proceed from any of these1 bathing the feet1 or the whole body1 in warm water1 of #ib or #id degrees1 and administering a mild clyster1 will almost immediately relieve them4 ,to shorten the duration of the fit1 cold water should be poured over the face and neck1 whilst the rest of the body is in the bath4 ,the return of convulsions is to be prevented only by the removal of the cause of the existing irritation2 but1 in general1 when the body is kept carefully open1 there will be little reason to fear a return4 ,,inward ,,fits4 ,in these fits the infant appears as if asleep1 the eyelids however are not quite closed1 but frequently twinkle and shew the whites turned upwards4 ,the muscles of the face are sometimes slightly distorted1 the mouth having the appearance of a laugh or smile4 ,the breath is sometimes very quick1 and at others stops for a time2 whilst the eyelids and lips are alternately pale and dark4 ,the infant startles on the least noise1 and sighs deeply1 or breaks wind4 ,this relieves him for a little1 but he soon relapses into a doze4 ,whenever the above-mentioned symptoms are observed1 it will be right to awaken the infant1 by stirring or otherwise1 and to rub its back and belly well before the fire1 until wind escapes4 ,at the same time it will be proper to give half a tea-spoonful of drink or pap1 containing two drops of oil of anise or caraways4 ,as soon after as possible1 a purgative of castor oil1 or a grain or two of calomel 7according to the age17 with two or three grains of rhubarb1 is to be given1 to empty the bowels of whatever crude matter may occasion the disorder4 ,,the ,,rickets4 ,this disorder affects the bones of children1 and causes a considerable protuberance1 incurvation1 or distortion of them4 ,it may arise from various causes1 but more particularly when proper care has not been taken with children3 when they have been too tightly swathed in some parts1 and too loose in others2 keeping them too long in one and the same position2 and not keeping them clean and dry4 ,sometimes it may proceed from a lax habit1 and at others from costiveness4 ,it usually appears about the eighth or ninth month1 and continues till the sixth or seventh year of the child's age4 ,the head becomes large1 and the fontanelle keeps long open2 the countenance is full and florid2 the joints knotty and distorted1 especially about the wrists2 less near the ancles4 ,the ribs protuberate1 and grow crooked2 the belly swells2 a cough and disorder of the lungs succeed2 and the child moves but weakly1 and waddles in walking4 ,regimen1 c4 ,the regimen should be light and properly seasoned2 the air dry and clear4 ,exercise and motion should be encouraged1 and bandages1 as well as instruments1 contrived to keep the limbs in a proper situation2 but care should be taken that they be so formed as not to put the child to pain1 or restrain it too much4 ,cold sea-bathing is of infinite use2 after which friction should be used1 and the child placed between two blankets1 so as to encourage perspiration4 ,the back should be well rubbed with opodeldoc1 or good old rum1 every night4 ,a few grains of ipecacuanha or calomel may occasionally be proper1 and chalybeates are also very serviceable4 ,a decoction of ,peruvian bark is also good with red wine3 and should be used with moderation in the forenoon and after dinner4 ,,distortion ,,of ,,the ,,spine4 ,examine the child's back-bone frequently and closely1 and on the slightest trace of any distortion wash the same with brandy every morning and night1 and pay the strictest attention to the child's keeping a straight posture2 both sleeping and waking2 and if it can be bathed from time to time1 it will be advisable4 ,,ring ,,worm ,,and ,,scald ,,heads4 ,it is well known that these disorders1 which are in many respects similar1 are contagious2 therefore1 no comb or hair-brush used by a child affected by them is to be used by another child1 either in a school or in the same family4 ,nor should the hat or cap of such a child be worn by any other4 ,treatment4 ,let the hair be removed carefully with a razor1 dipped frequently in olive oil2 and afterwards apply the following lotion by means of fine linen1 and cover the whole or part of the head with it4 ,take of liquor of acetated lead1 #b drams1 distilled vinegar1 #f drams1 sulphuric ther1 #b drams1 rain water1 #a pint4 ,mix4 ,this lotion should be kept occasionally applied in the night as well as in the day1 and an oil-silk cap should be fitted close to the head1 and worn continually4 ,ointment for the same4 ,take of spermaceti ointment1 #a oz4 tar ointment1 #a oz4 powdered angustura bark1 #c drams4 ,rub the whole well in a marble mortar1 and apply to the parts affected4 ,alterative ,medicines4 ,in six cases out of ten1 this disease is aggravated by a scrofulous taint of the system2 and1 when this is the case1 the following alterative medicine accelerates the cure4 ,take of oxide of zinc1 precipitated sulphur of antimony1 each #i grains1 resin of guaiacum1 extract of bark1 extract of hemlock1 each #b scruples4 ,mix1 and form into #bj pills4 ,to ,children from six to ten years of age1 give one pill night and morning2 under six years1 half a pill night and morning1 mixed in raspberry jam4 ,instead of the above1 one grain of calomel may be given going to rest1 and repeated every night2 also the use of salt water externally and internally1 as an alterative1 has been found very useful4 ,in all cases the bowels ought to be kept open1 and the diet should consist of wholesome and nutritive food2 avoiding fish and salt meats4 ,cleanliness1 and an occasional use of the warm bath1 will likewise be of service4 ,,hooping ,,cough4 ,in this complaint1 next to occasional vomiting1 the daily use of the warm bath is most useful4 ,bleeding may sometimes be useful1 to prevent inflammation of the internal membranes1 or cupping between the neck and shoulders4 ,gentle antimonial emetics should be given repeatedly1 because the symptoms are always relieved when the child vomits4 ,parisian ,remedy4 ,take of sulphuret of potass1 tincture of fox-glove1 each1 #a dram1 extract of liquorice root1 #b drams1 almond emulsion1 #f oz4 gum arabic powder1 #c drams4 ,mix4 ,a dessert-spoonful to be given to a child from three to six years of age2 a table-spoonful from six to ten2 two dessert-spoonsful from ten to fifteen2 and two table-spoonsful from fifteen to twenty2 three times a day4 ,embrocation for ,hooping ,cough4 ,take of emetic tartar1 #b drams1 boiling water1 #b oz4 tincture of cantharides1 #a dram1 oil of wild thyme1 #c drams4 ,mix4 ,a dessert-spoonful to be rubbed upon the chest every night and morning4 ,regimen1 c4 ,a frequent change of air is exceedingly useful in hooping cough1 particularly short voyages at sea2 at the same time flannel is to be worn next the skin4 ,young children should lie with their heads and shoulders raised2 and when the cough occurs1 they ought to be placed on their feet and bent a little forward1 to guard against suffocation4 ,the diet should be light1 and the drink warm and mucilaginous4 ,,the ,,croup4 ,the ,,croup is a disease peculiar to children1 and generally fatal1 if care is not taken in the commencement4 ,it commonly approaches with the usual signs of a catarrh1 but sometimes the peculiar symptoms occur at the first onset2 namely1 a hoarseness1 with a shrill ringing sound both in speaking and coughing1 as if the noise came from a brazen tube4 ,at the same time there is a sense of pain about the larynx1 and some difficulty of respiration1 with a whizzing sound in inspiration1 as if the passage of air was diminished2 which is actually the case4 ,the cough is generally dry1 but if any thing is spit up1 it is a purulent matter1 sometimes resembling small portions of a membrane4 ,there are also a frequent pulse1 restlessness1 and an uneasy sense of heat4 ,the inside of the mouth is sometimes without inflammation1 but frequently a redness1 and even a swelling exist4 ,sometimes there is an appearance of matter on them like that rejected by coughing4 ,remedies4 ,as soon as possible a brisk emetic should be administered for the purpose of freeing the patient from the coagulable lymph which is already secreted4 ,topical bleeding1 by means of leeches1 should immediately succeed1 and the discharge be encouraged4 ,as soon as it diminishes1 a blister1 sufficiently large to cover the whole throat1 should be applied1 and suffered to lie on for thirty hours or longer4 ,the steam of warm water should be inhaled1 and the bowels should be evacuated by calomel4 ,as soon as the emetic has operated sufficiently1 opium may be administered1 by which means the breathing will in general be soon relieved2 but should it become more difficult in the course of a few hours1 the emetic is to be again repeated1 and after its operation the opium again employed4 ,this practice is to be alternately used till the patient is out of danger1 which will1 in general1 be in the course of three or four days4 ,the child should be kept nearly upright in bed4 ,children1 until the age of six years1 are liable to be attacked by ,,bilious ,,fever1 which is gradually developed1 by irregularity in the bowels1 which are either too costive1 or too much relaxed4 ,on its first appearance1 the child becomes peevish and fretful1 his lips are dry1 his hands hot1 accompanied by shortness of breath1 pains in the head1 and quickness of pulse1 which beats from #aaj to #aab in a minute2 he shows an unwillingness to stir or speak1 starts in his sleep1 and has a loathing for food4 ,the stools have often a mucous and slimy appearance2 some children are affected with delirium1 others dull and stupid1 and many are for a time speechless4 ,several slight accessions of fever take place in the course of the day1 during which the child is usually drowsy2 in the intervals of these paroxysms he appears tolerably well1 though1 at times1 unusually peevish4 ,these symptoms are more or less prevalent for eight or ten days1 when suddenly a more violent paroxysm of fever will ensue1 preceded by a shivering fit1 and sometimes an incessant vomiting of bile4 ,the pulse rises to #adj2 the cheeks are flushed1 the child's drowsiness increases1 and when awake1 he resorts to picking at the skin of the nose1 lips1 and eyes1 to a most painful degree4 ,this species of fever is mild at the commencement1 slow in its progress1 and very uncertain in its event4 ,the desire for food is destroyed1 and the child will take neither aliment nor medicine4 ,the stools are changed from their natural appearances1 being sometimes black1 and smelling like putrid mud2 and at other times they are curdled1 with shreds of coagulable lymph floating in a dark green fluid4 ,treatment4 ,the first thing1 is to cleanse the stomach by a few grains of ipecacuanha1 and soon afterwards to administer some active purgative4 ,for restoring the healthy secretions of the bowels1 nothing is so efficacious as small and often repeated doses of calomel and scammony1 7 of a grain of the former to #a of the latter17 followed up after some hours by a solution of ,epsom salts in an infusion of senna1 or by a dose of castor oil4 ,when the stomach is very irritable1 small quantities of chalk mixture1 with a few drops of laudanum1 are to be given alternately with the above-mentioned purgatives4 ,if the head is much affected1 leeches should be applied to the temples1 and if the stomach will not retain the medicine1 from three to six leeches should be applied to the upper part of the belly1 or right side2 and after this a blister1 if necessary4 ,the warm bath will prove useful after the stomach and bowels are properly cleansed4 ,tonic ,powder4 ,to obviate debility1 when the fever has abated1 the following tonic powder is recommended4 ,mix together #b drams of powder of cascarilla1 #bd grains of rhubarb1 and #a scruple sub-carbonate of iron4 ,divide this into #bd papers1 one to be taken morning and evening4 ,regimen and ,diet4 ,the child should likewise be sent into the country as soon as possible1 and be allowed every reasonable amusement1 to dissipate the peevishness which is an invariable consequence of a severe attack of this disease4 ,the diet1 for a time1 should be light and nourishing2 as jellies1 isinglass and milk1 veal broth1 and beef tea4 ,the drink may be whey1 and toast and water4 ,,the ,,under ,,nurse4 ,is chiefly engaged in attending to the senior children1 and is entirely under the controul of the head nurse4 ,she assists in getting them up in the morning1 washing and dressing them2 attends them at their meals and takes them out for air and exercise1 and performs or assists in the performance of all the duties of the nursery1 while the head nurse is chiefly engaged with the infant child4--,wages #aj to #ab guineas4 ,,the ,,nursery ,,maid4 ,the ,nursery ,maid is generally a girl who does the household work of the nursery1 and attends the children when they go out for the air1 c4 carrying such of them as may be required4--,wages #f to #aj guineas4 ,,the ,,governess1 or ,,gouvernante4 ,as many mothers have an aversion to public education for their daughters1 the system of ,,private ,,instruction1 by a respectable and well-educated female1 is very generally adopted1 in many families of moderate fortune1 and in all of rank and opulence4 ,hence there is a constant demand for females of genteel manners1 and finished education1 at salaries which vary according to qualifications1 and number and age of pupils1 between #bel4 and #abjl4 per annum1 and often improved1 on certain great length of service1 by some provision for life4 ,teachers in seminaries1 half-boarders1 educated for the purpose1 and the unsettled daughters of respectable families of moderate fortune1 who have received a finished education1 are usually selected for this important duty2 and the engagement is made either through an advertisement in the newspapers1 or by agents who arrange between the parties for a moderate fee4 ,but1 in general1 families apply to the governesses of public seminaries1 who have young women in training for these employments4 ,the qualifications1 of course1 are various1 and may vary with the age of the pupils4 ,good temper1 and good manners1 with a genteel exterior1 are indispensable3 for more is learnt by example than precept4 ,besides1 the governess who desires to be on a footing with the family1 ought to be able to conduct herself in such manner1 as never to render an apology necessary for her presence at family parties4 ,in addition to a thorough knowledge of the ,,english ,,language1 and to the power of being able to write a letter in a graceful and accurate style1 the governess ought to be moderately acquainted with the ,,french ,,language2 and it would be an advantage if she knew something of ,,italian1 as the language of music4 ,she ought also to be able to play on the ,,piano ,,forte1 so as to give the first lessons1 and to superintend the practice directed in the lessons of a master2 and in cases where great perfection is not desired1 to render a master unnecessary4 ,if she can perform on the harp or guitar1 these instruments will qualify her to accommodate her instructions to various tastes4 ,it will be also expected that she shall be able to teach the elements of ,,dancing1 at least1 the steps and ordinary figures of fashionable practice4 ,nor ought she to be ignorant of the useful art of ,,arithmetic1 the constant exercise of which1 will so much improve the reasoning powers of her pupils4 ,,needle-,,work of various descriptions1 from the plain to the ornamental1 will1 as matter of course1 be expected2 and there can be no reason why she should omit to introduce to her pupils the geographical copy books1 and other elementary books of ,,geography1 by ,goldsmith2 and the familiar keys to the ,,popular ,,sciences1 published by ,blair and ,barrow1 such as the ,universal ,preceptor1 the ,class ,book1 the ,grammar of ,natural ,philosophy1 the ,key to ,general ,knowledge1 by ,barrow1 and other superior works of the same kind1 the selection of which1 will distinguish her good sense3 while the answering the questions1 and filling up the copy books on the admirable ,interrogative ,system1 will be the means of incalculable advantage to her pupils1 and a source of infinite gratification to their parents4 ,the branches of ,,elegant ,,literature are also within her reach1 in such books as ,aikin's ,poetry for ,children1 and ,pratt's ,selection of ,classical ,poetry2 and if she chooses to expand their intelligence1 she can provide them with ,blair's ,belles ,lettres1 ,shaw's ,nature ,displayed1 7a book which ought to be found in every family17 and with a pair of globes1 a microscope1 and a telescope4 ,,drawing is also so essential an accomplishment1 that its constant exercise should be kept up by means of ,hamilton's ,elementary ,examples1 or those of ,chalons and ,calvert4 ,no young persons who are born to the enjoyment of fortune1 and destined to fill any stations in society with credit and advantage1 ought to have these accomplishments and sources of knowledge withheld from them2 and the governess who contents herself with mere personal attainments1 without at the same time addressing instruction to the ,,mind of her pupils1 and who lays before them old-fashioned books1 and obsolete systems of knowledge1 compromises her own character1 and sacrifices through their lives1 the interests1 welfare1 and reputation1 of her pupils4 ,in the sub-division of time1 prolonged application is wearisome1 and too frequent renewals are irksome4 ,the best time for learning is in the morning before breakfast1 and one hour and a half1 or two hours1 between seven and nine1 will always be worth the three hours1 which should be industriously passed1 between eleven and two4 ,the rest of the day should be devoted1 in fine weather1 to ,,exercise and ,,amusements in the open air2 and in bad weather to such amusements as induce exercise1 of which1 dancing1 the skipping-rope1 and dumb-bells1 should form a part1 and certain games which are practised in genteel society1 as chess and cards1 may be advantageously introduced in winter evenings4 ,religion1 morals1 and temper1 should be specially studied1 and the essays of ,mrs4 ,chapone1 and ,mrs4 ,hannah ,more1 ,barrow's ,questions1 his ,school ,bible1 and ,school ,sermons1 with ,blair's or ,enfield's ,sermons1 are suitable auxiliaries4 ,bad habits should be watched and corrected1 and graceful ones1 cleanliness and neatness of person1 be stimulated4 ,blair's ,governess's ,register of ,study and ,conduct1 will prove an excellent auxiliary4 ,superstitions1 and vulgar faith in dreams1 signs1 omens1 fortune-telling1 and other weaknesses of mind1 should be constantly exposed4 ,a governess1 influenced by these practices and principles1 will entitle herself to live on a footing with a family1 when there are no special parties2 and she must possess good sense enough not to intrude on that domestic privacy1 and personal independence1 which1 without offence1 is often desirable4 ,her own apartment1 or that of her pupils1 ought to be at once the scene of her pleasure and amusement1 and if she mingles with the parties of the families1 she must1 of course1 not make herself too familiar with the domestic servants4 ,thus conducting herself with propriety1 and identifying herself with the growing minds and affections of her pupils1 she may secure their personal friendship to the end of their mutual lives1 and if their moral feelings are not blunted1 she may calculate on their gratitude in her old age1 or if she survive them1 in their last will4 ,,the ,,upper ,,house ,,maid4 ,in large families1 where there is much work1 two or more house maids are kept1 but as the ,upper ,house ,maid has generally the superintendence and responsibility of all1 we shall include their principal labours under one general head4 ,the ,,upper ,,house ,,maid should be fully competent to undertake the management of all the household business of a gentleman's family2 and to be perfectly qualified for her situation1 she ought to have been previously initiated in the capacity of ,under ,house ,maid4 ,in most families she has the care of all the household linen1 bed and table linen1 napkins1 towels1 c4 which she also makes and keeps in repair1 and besides cleaning the house and furniture1 and making the beds1 she washes her own clothes1 and has sometimes to assist the laundry-maid in getting up the fine linen1 washing silk stockings1 c4 instead of the lady's maid2 but these latter are considered as rather extra labours1 and are not1 in all families1 deemed a necessary part of the house maid's business4 ,she also cleans all the coal skuttles in use above stairs1 and all the kettles used for warming water in the dressing-rooms1 c4 ,when there are dinner parties the house-maid washes up the plate and china4 ,the house-maid1 in a regular family1 will find it necessary to rise about five o'clock1 and her first business will be to open the shutters of the usual family sitting-rooms2 as the breakfast-room and library1 whence she clears away all the superfluous articles that may have been left there1 and prepares for cleaning the stoves1 fire-places1 and hearths1 by rolling up the hearth rugs1 carefully carrying them out to be shaken1 and then laying down a piece of canvas1 or coarse cloth1 to keep the place clean1 while she rakes out the ashes1 takes them up1 and brushes up the fire-place4 ,she then rubs the bright bars of the stoves1 and the fire-irons1 first with oil1 and afterwards with emery-paper1 ,no4 #c1 or with brick-dust1 till clean and bright--and1 finally1 with scouring-paper2 and this should be done in the summer time1 particularly when the stoves may have acquired spots for want of constant use4 ,the backs and sides of the fire-places are next to be brushed over with black-lead1 and then rubbed dry and bright with a hard brush kept for the purpose4 ,the fires are next lighted1 and the marble hearths washed with flannel1 dipped in a strong hot lather of soap and water1 which must be cleaned off and wiped dry with a linen cloth2--the marble chimney pieces need not be thus cleaned above once or twice a week4 ,common free-stone hearths may be scoured with soap and sand and cold water1 and afterwards rubbed dry with a clean house cloth4 ,by this time the footman will have done all his work in the pantry1 and have rubbed all the tables1 chairs1 cellerets1 and other mahogany furniture1 and cleaned the brass and other ornaments1 the mirrors1 looking-glasses1 c4 in these rooms1 when the carpets are to be swept1 on ordinary occasions1 with a carpet mop to take off the flue1 lint1 and dust2 or more thoroughly1 once a week with a long hair-brush or carpet-broom1 first having strewed them over with damp tea-leaves1 7see receipt for scouring and cleaning carpets47 ,the sides of the carpet are then turned up all round the room1 and the dust on the floor swept away1 or1 occasionally1 the floor scoured with soap and water4 ,the carpet is then turned back again2 the chairs and other furniture dusted singly1 and removed from the middle of the room1 where they were cleaned to their proper places4 ,the window curtains and hangings may not require to be shaken and dusted every day1 but the dust on the windows should be removed with a long hair-broom1 and the cobwebs or any dirt on the ceiling1 and in the corners of the room1 must be sought for and removed4 ,every thing being adjusted in the rooms for the reception of the family1 the house-maid next opens the shutters of the dining-room1 and drawing-room1 where she and the footman regularly proceed with their respective business in the manner above mentioned4 ,the house-maid with the fires and fire-place1 floors1 carpets1 c4 scouring1 washing1 brushing1 and dusting them2 and the footman1 rubbing and cleaning the mahogany furniture1 looking-glasses1 and other articles in his department1 till all is made quite clean1 and the rooms are fit for the reception of the family4 ,at an appointed time she repairs to the dressing-rooms of the master and mistress1 and others in use1 empties the slops1 replenishes the ewers and water-carofts with fresh spring and soft water1 and fills the kettles for warm water--cleans up the fire-places1 lights the fires1 brushes the carpets1 sweeps the rooms1 dusts the furniture1 and puts the rooms in order before the lady's-maid and valet come to make their arrangements previous to the rising of their superiors4--,having done these1 she sweeps down the principal stair-case and goes to her breakfast4 ,as soon as the best bed-rooms and dressing-rooms are at liberty1 she repairs thither1 puts out the fires1 or not1 according as the weather is1--throws open the windows1 7or the doors only1 in unfavourable weather7 to air the rooms1 and the beds2 opens all the beds1 throws the bed-clothes off1 on the backs of chairs1 placed at the foot of the bed1 shakes up each bed1 and then proceeds to her other business in the rooms1 in order to give as much time as can be spared for airing the beds4 ,meanwhile1 she cleans up the fire-places1 again1 lays the fires to be ready when wanted1 and having washed her hands and put on a clean apron1 she makes the beds4 7,in this business she is usually assisted by the under house-maid1 as it requires two persons to make a bed well47 ,this done1 she mops or brushes the carpets1 to clean off the flue or feathers and dust1--sweeps out the rooms1 rubs and dusts the furniture1 supplies the ewers and carofts with clean water1 and then retires2 leaving the rooms properly arranged against the coming of the lady's-maid and valet to prepare for their master's and mistress's dressing1 previous to their going out4 ,she next proceeds to the other bed-rooms--opens the windows and makes the beds--empties the slops--cleans out the rooms1 rubs and dusts the furniture1 and puts them in proper order4 ,having finished all the bed-rooms1 the stair-cases1 landings1 and passages1 will next claim her attention1 which are also to be swept1 the carpets brushed or swept1 and the floor-cloths rubbed over with a clean wet flannel1 and wiped dry with a clean house-cloth4 ,on the appointed general cleaning days1 the floor-cloths must be scoured with warm soap suds1 and afterwards wiped dry1 with a clean linen cloth4 ,on the general cleaning days also1 which are usually ,tuesdays and ,saturdays1 every branch of the household work must be thoroughly done1 in the best manner2--the rooms are then to be scoured instead of being merely wiped or swept2--the carpets are to be well brushed or taken up to be beaten or shaken2--the stoves and fire-places brightened and cleaned with particular care2--the marble hearths and chimney-pieces scoured2--the mahogany furniture and the brass or other ornaments in the best rooms1 and the mirrors and looking-glasses cleaned1 with more than ordinary attention2--the bed-furniture1 window-curtains and hangings well shaken1 whisked and brushed3 in short1 the best practical methods for thoroughly cleaning the whole house1 must be resorted to on that day4 ,if the house maid rise in good time1 and employ herself busily1 she will get every thing done above stairs in time to clean and make herself comfortable for dinner1 about one o'clock2 after which she will attend to her needle work1 under the direction of the housekeeper4 ,about four1 in the winter1 the fires in the dressing-rooms are to be lighted--the slops emptied--clean water supplied1 7hot and cold7 and the dressing-rooms again dusted and cleaned1 preparatory to the lady and gentleman dressing for dinner4 ,while the family is at dinner1 the dressing-rooms must be again prepared2 and in the evening the shutters of the bed-rooms and dressing-rooms must be fastened--the curtains let down--the beds turned down--the fires lighted1 and the rooms put into proper condition for the night4 ,wages from #ab to #af guineas a year4 ,,to ,,clean ,,carpets4 ,first well beat and brush the carpet1--then to a gallon of water add eight potatoes grated1 and with this liquid wash it slightly over with a sponge1 which will not only clean it but restore it to its original beauty when dry4 ,or1 after it has been well beaten and brushed1 put an ox gall into a pint of water1 wash the carpet over on the right side1 and it will have the same effect4 ,,to ,,scour ,,carpets1 ,,hearth-,,rugs1 c4 ,rub a piece of soap on every spot of grease or dirt2 then take a hard brush dipped in boiling water1 and rub the spots well4 ,if very dirty1 a solution of soap must be put into a tub1 with hot water1 and the carpet well beat in it1 rinsing it in several clean waters1 and putting in the last water a table-spoonful of oil of vitriol1 to brighten the colours4 ,,to ,,dust ,,carpets ,,and ,,floors4 ,carpets should not be swept with a whisk-brush more than once a week2 at other times sprinkle tea-leaves on them1 and sweep carefully with a hair-broom1 after which they should be gently brushed on the knees with a clothes'-brush4 ,,to ,,clean ,,all ,,sorts ,,of ,,metal4 ,mix half a pint of refined neat's-foot oil1 and half a gill of spirits of turpentine2 wet a woollen rag therewith1 dip it into a little scraped rotten-stone1 and rub the metal well4 ,wipe it off with a soft cloth1 polish with dry leather1 and use more of the powder4 ,if steel is very rusty1 use a little powder of pumice with liquid1 on a separate woollen rag1 first4 ,,to ,,restore ,,hangings1 ,,carpets1 ,,chairs1 ,c4 ,beat the dust out of them as clean as possible1 then rub them over with a dry brush1 and make a good lather with ,castille soap1 and rub them well over with a hard brush1 then take clean water and with it wash off the froth2 make a water with alum1 and wash them over with it1 and when dry1 most of the colours will be restored in a short time2 and those that are yet too faint1 must be touched up with a pencil dipped in suitable colours2 it may be run all over in the same manner with water colours mixed well with gum water1 and it will look at a distance like new4 ,,to ,,clean ,,paper ,,hangings4 ,cut into eight half quarters a stale quartern loaf3 with one of these pieces1 after having blown off all the dust from the paper1 to be cleaned by means of a good pair of bellows1 begin at the top of the room1 holding the crust in the hand1 and wiping lightly downwards with the crumb1 about half a yard at each stroke1 till the upper part of the hangings is completely cleaned all round2 then go again round with the like sweeping stroke downwards1 always commencing each successive course a little higher than the upper stroke had extended1 till the bottom be finished4 ,this operation1 if carefully performed1 will frequently make very old paper look almost equal to new4 ,great caution must be used not by any means to rub the paper hard1 nor to attempt cleaning it the cross or horizontal way4 ,the dirty part of the bread too must be each time cut away1 and the pieces renewed as soon as necessary4 ,,to ,,white ,,wash4 ,put some lumps of quick-lime into a bucket of cold water1 and stir it about till dissolved and mixed1 after which a brush with a large head1 and a long handle to reach the ceiling of the room1 is used to spread it thinly on the walls1 c4 ,when dry it is beautifully white1 but its known cheapness has induced the plasterers to substitute a mixture of glue size and whiting for the houses of their opulent customers2 and this1 when once used1 precludes the employment of lime-washing ever after2 for the latter1 when laid on whiting becomes yellow4 ,white-washing is an admirable manner of rendering the dwellings of the poor clean and wholesome4 ,,to ,,preserve ,,polished ,,irons ,,from ,,rust4 ,polished iron-work may be preserved from rust by a mixture not very expensive1 consisting of copal varnish intimately mixed with as much olive oil as will give it a degree of greasiness1 adding thereto nearly as much spirit of turpentine as of varnish4 ,the cast iron-work is best preserved by rubbing it with black-lead4 ,but where rust has begun to make its appearance on grates or fire-irons1 apply a mixture of tripoli with half its quantity of sulphur1 intimately mingled on a marble slab1 and laid on with a piece of soft leather3 or emery and oil may be applied with excellent effect1 laid on with a spongy piece of the fig-tree fully saturated with the mixture4 ,this will not only clean but polish1 and render the use of whiting unnecessary4 ,,to ,,clean ,,marble4 ,take verdigris and pumice-stone1 well powdered1 with lime newly slacked4 ,mix with soap lees1 to the consistence of putty4 ,put it in a woollen rag1 and rub the stains well one way4 ,wash off with soap and water4 ,repeat1 if not removed4 ,,to ,,clean ,,floor-,,cloths4 ,sweep them and wipe them with a damp flannel1 after which wet them all over with milk1 and rub them till bright with a dry cloth4 ,n4 ,b4 ,floor-cloths should be chosen that are painted on fine cloth1 well covered with colour and perfectly dry4 ,the durability of the cloth depends greatly on these points1 and particularly on its having had time for the paint to get quite dry4 ,old carpets answer extremely well1 if painted and hung up to season some time1 before they are laid down for use4 ,,to ,,clean ,,looking-,,glasses4 ,remove fly stains or any other soil from the glass with a damp cloth1 then polish with a woollen cloth and powder-blue4 ,,to ,,take ,,spots ,,of ,,grease ,,or ,,oil ,,out ,,of ,,boards4 ,drop a few drops of oil of turpentine on the spots and rub it hard with your finger2 this will dissolve the grease1 and make it mix with the soap 7or suds7 and water when the room is washed4 ,another ,way4 ,mix together fuller's-earth and soap lees1 and rub them on the boards4 ,let the mixture dry1 and then scour it off with strong soft soap and sand1 or use lees to scour it with4 ,it should be put on hot1 by heating the lees4 ,,to ,,extract ,,lamp ,,oil1 ,c4 ,,out ,,of ,,stone ,,or ,,marble ,,halls1 ,c4 ,mix well together a pint of strong soap lees1 some fuller's earth1 well dried1 and a little pipe-clay1 powdered fine2 lay it on the part which is oiled1 then put a hot iron upon it till dry4 ,if all the oil come not out the first time1 repeat it1 and rub it well in4 ,by doing it two or three times it will come out4 ,,the ,,under ,,house ,,maids4 ,are entirely under the direction of the ,upper ,house ,maid1 and are chiefly employed in cleaning and scouring the stoves and grates1 scouring the coal skuttles1 kettles1 and fire-irons1 beating and cleaning the carpets--scouring the floors1 stairs1 and passages2--washing the dishes when there is company1 c4 c42 besides assisting to make the beds1 and carrying up the coals and water4 ,in the afternoon1 evening1 or at leisure time1 they are engaged with the ,upper ,house ,maid at their needle-work1 in making and mending the household1 bed and table linen1--mending stockings--washing and mending their own linen1 and occasionally1 assisting in the laundry4 ,when there is no still-room-maid1 the ,under ,house ,maid has to wait at table in the house-keeper's room4 ,wages #ajl4 to #abl4 per year4 ,,the ,,servant ,,of ,,all ,,work4 ,in small families where only one female servant is kept1 the servant of all work will be required to do all the work of the house1 which in large establishments is very properly divided into several departments4 ,this description of servant is usually taken from the industrious and labouring classes of the community1 who are bred up with a view to the situation1 having no other prospect or dependence2 and are taught1 from their earliest age1 to assist in the management of the house1 the care of the younger children1 preparing the meals1 making the beds1 scouring1 washing1 and in every other branch of domestic business3--,in short1 no girl ought to undertake1 or can be qualified1 for such a situation1 who has not been thus bred up4 ,and if1 in addition to these preparatory qualifications1 she comes from a sober1 well-disposed family1 and is of a tractable disposition1 there can be but little doubt of her acquiring the good-will of her master and mistress1 of qualifying herself for a superior service1 and of finally succeeding in her sphere of life4 ,she will receive her first instructions from her mistress1 or probably from the former servant1 as to the peculiarities of the house1 and will very soon1 with attention1 become versed in all4 ,industry and cleanliness1 with a determination to be useful1 and to please1 will speedily overcome all difficulties4 ,to rise early is indispensably necessary4 8,those who would thrive1 must rise by five40 ,and1 recollect1 that 8the servant who begins her work late1 will have to run after it all the day1 but will never overtake it40 ,every morning1 the first business will be to light the kitchen fire1 brush up and clean around the grate and fire-place1 take up the ashes1 sweep the floor and hearth1 and having made all quite clean1 rinse out the tea-kettle1 and set it on the fire1 with clean spring water1 preparatory to the family breakfast2 and also another kettle to heat water for household purposes4 ,she next takes the tray1 carpet-broom1 hair-broom1 hearth-rug1 a clean dry duster1 and the basket or box1 containing the brushes1 rags1 leathers1 brick-dust1 scouring-paper1 and other things for cleaning the grate and fire-place1 and proceeds to the parlour1 or sitting-room1 to get that in order1 before the family comes down to breakfast4 ,she begins there by clearing away the candlesticks1 dirty glasses1 and such other things as may have been left there the preceding night4 ,she then rolls up the hearth-rug1 so that no dirt or dust may drop from it1 as it is carried out to be shaken2 she next turns back the carpet1 with the drugget1 baize1 or other covering1 if any1 and lays down a piece of canvas1 or coarse cloth1 to keep the place clean2 after which she rakes out the ashes from the grate1 takes them up1 and brushes up the dust and dirt2 then rubs the bright bars of the grate1 and the fire-irons1 with emery paper1 ,no4 #c1 or brick-dust2 or if there be very fine steel stoves1 fenders1 c4 they should be first rubbed with oil1 then with emery1 till clear and bright1 and afterwards with scouring paper1 which is an excellent article to use every second or third day in summer-time1 when stoves are not in constant use1 as it will take off all the spots they may have acquired4 ,after the stove and fire-irons are cleaned1 and the back and sides of the hearth are washed over with black-lead mixed with water1 and rubbed dry and bright with a hard brush1 light the fire1 and proceed to wash the marble hearth4 ,for this purpose1 take a piece of flannel dipped in a strong1 hot1 lather of soap and water1 and having washed off the dirt1 wipe it dry with a clean linen cloth4 ,the jambs and chimney-piece need only be cleaned thus1 once or twice a week1 or as the custom of the family may be4 ,soap and sand1 with cold water1 will answer for washing free-stone hearths1 c4 which must be afterwards wiped dry with a clean house-cloth4 ,the next business will be to clean the brass locks1 finger-plates1 and other brass furniture2 for which see the receipt4--,if the locks are stiff1 or hang1 put a very little sweet oil on the bolts with a feather2 the same ought to be done occasionally to the hinges1 latches1 bolts1 and locks of every door in the house4 ,a few minutes thus employed1 when necessary1 will prevent most of the disagreeable noises of creaking hinges1 rusty bolts1 and useless locks4 ,for the finger-plates1 and other brass ornaments about the room1 you must have pieces of pasteboard1 with holes cut in them of the size of the respective articles1 to prevent soiling or rubbing the door or furniture to which they are fixed4 ,the carpet next requires attention2 this must generally be swept with the carpet-mop1 to clean off the lint and dust1 but1 occasionally with the carpet-broom1 or long hair-broom1 first strewing it over with a few damp tea-leaves1 7which should always be saved for the purpose1 when the tea-things are washed up47 ,then remove the chairs1 and other furniture1 to the middle of the room1 turn up the sides of the carpet1 and sweep up all the dust and flue round the sides of the room before replacing the carpet4 ,always rub and dust the chairs1 tables1 and other mahogany furniture1 in the middle of the room1 and return them to their places1 one by one1 as you finish them2 this will prevent your scratching or soiling the walls or wainscot4 ,the window-curtains and hangings may not require to be shaken and brushed every day1 but the windows should be brushed with the long hair-broom1 and cobwebs and other filth1 on the ceiling1 and upper corners of the room1 should be occasionally sought for1 and removed4 ,when she has swept the room1 and rubbed and dusted the furniture1 she must dust the window-frames1 ledges of the wainscot1 and doors1 chimney-pieces1 glass1 china1 and other ornaments1 and having seen that every article is in its proper place1 stir the fire1 and taking all her brushes1 c4 leave the room perfectly clean1 and fit for the reception of the family at breakfast4 ,she next proceeds 7if the parlour be up stairs7 to sweep and dust the stairs1 which she does one by one1 sweeping the dust from each into the dust-pan1 and afterwards dusting the windows and balustrade as carefully as she had done the room4 ,she should also sweep the passage in the same way4 ,the floor-cloth in the passage1 for the daily cleaning1 need only to be swept and rubbed with a damp flannel first1 and afterwards with a dry one4 ,the steps1 at the front door1 should be cleaned every morning1 after the passage is swept out1 and the street-door and the knocker1 c4 must be cleaned or polished4 ,the kitchen stairs also1 and the steps at the back-door1 if any1 are to be cleaned4 ,above all1 the kitchen must now be put in order4 ,she then washes her hands and face1 and puts on a clean apron1 c4 so as to be cleanly before the parlour bell rings for breakfast4 ,directions for setting out the breakfast table will be found in the ,instructions to the ,footman1 as well as for dinner1 lunch1 tea1 c4 ,as soon as the family is seated at breakfast1 she throws open the bed-room doors and windows1 and uncovers the beds to be aired1 and placing the bed-clothes across a chair at the foot of the bed1 leaves them in that state till breakfast is finished1 when she proceeds to make the bed4 ,on going down1 she takes the slop-pails1 night-candlesticks1 and the water-ewer and carofts to be filled with fresh water1 and brought up again immediately1 lest they should be wanted4 ,when she goes up after breakfast1 if there have been fires1 the fire-places must be swept up1 the fires laid1 and before she makes the beds1 she should wash her hands and put on a clean apron4 ,every bed should be well shaken daily1 and the mattresses turned1 at least1 once a week4 ,the head of the bed1 the curtains1 vallance1 c4 will often require attention2 when they should be brushed with a whisk-brush1 and well shaken1 the bed-side carpets having been first taken up4 ,after she has made the beds1 and before the carpets are laid down again1 the chairs1 glasses1 and other articles of furniture in each room are to be properly rubbed and dusted1 and the floors swept clean4 ,the sleeping rooms being thus prepared1 and the stairs swept down1 she will scarcely have occasion to go up again till evening1 when she turns down the beds1 lets down1 or draws the curtains1 and puts the rooms in order for the night4 ,at intervals1 she will1 perhaps1 be called to bring coals for the parlour fire1 in the winter time2 7see directions to the footman27 but1 in addition to this1 little will occur to take her from the regular routine of the morning's work1 till the preparation for dinner requires her attention4 ,she will find ample instructions for the care of the kitchen and larder1 and for dressing dinners1 under the directions to the cook4 ,if she is required to wait at table1 she will find instructions for the purpose in the directions to the footman4 ,after the dishes1 c4 and the cloth and table-cover are removed1 when there is no company present1 her mistress will1 perhaps1 require her to bring a piece of cloth1 with bees'-wax on it1 and a hard furniture brush1 to rub the dining-table1 and take out the stains of the hot dishes4 ,when all things are set right in the parlour1 as her mistress may direct1 she will get her own dinner1 7which she will contrive to keep as warm as circumstances will allow27 meanwhile the water must be heating to wash the dishes1 and all the kitchen utensils1 which being washed1 and the several articles 7particularly the tinned ones7 wiped out clean and dry1 they are to be put away1 always in their proper places1 in the cleanest and nicest order1 and fit for immediate use4 ,this done1 she is to make up the fire1 7having due regard to the very expensive article of coals7 and put on the kettle for tea4 ,the kitchen is next to be set to rights1 and every article in and about it is to be made quite clean1 and disposed in perfect order4 ,in fact1 the cleanly and orderly state of the kitchen ought1 at all times1 to claim her utmost attention1 as it is there that all the food of the family is prepared1 and nothing does1 nor1 indeed1 can1 more deservedly contribute to the good character of a servant1 than the well-regulated state and cleanly appearance of her kitchen4 ,the situation of a servant of this denomination is1 as we have seen1 one continued round of activity1 but industry becomes habitual1 and she will reap the benefit of it throughout life4 ,to be content is the main thing1 and others1 seeing her good tempered1 and disposed to be happy1 will study to make her so2 while experience and habit will greatly contribute towards it1 by daily rendering the routine of the service more familiar1 and consequently1 more easy4 ,there are times1 however1 when the regular course of business will be interrupted4 ,once a week is the appointed day for a thorough scouring and cleaning1 viz4 ,saturday4 ,but even this day is rendered less formidable by an attentive servant1 and by a little charitable consideration in the mistress1 7which is generally the case7 who will contrive that there shall be less of the ordinary business of the family to be done on that day than on any other4 ,the maid will1 perhaps1 manage to get the bed-rooms thoroughly scoured on ,friday4 ,this should be done as early in the day as possible1 and in the winter1 fires should be made in the rooms1 in order that they may be quite dry and safe by bed-time4 ,for cleaning calico and other bed-furniture1 and for scouring rooms1 see ,head ,house-,maid4 ,the ,sitting-room1 and the spare rooms1 if any1 instead of the usual every-day cleaning1 should now be thoroughly cleaned1 the floors scoured1 the grates1 hearths1 chimney-pieces1 carpets1 curtains1 and furniture rubbed1 scrubbed1 dusted1 and otherwise cleaned in the best manner2 the kitchen1 it is presumed1 is already clean--always clean2 the pots1 pans1 kettles1 and every other culinary utensil being always cleaned as soon as done with2--scoured1 wiped out dry1 and put away in their proper places1 fit for use at a moment's notice4 ,however laborious the work of the ,saturday may appear1 it is but getting up an hour or two earlier1 and setting about it with a good heart1 and all the extra business of the house1 in every part1 is completely finished1 and you sit down1 in the evening1 to tea1 rejoicing that all is comfortable1 and in order4 ,another1 and more laborious deviation from the regular routine of family business is--the appointed 8,washing-day10 which is1 indeed1 a day of bustle and activity2 perhaps the only one that can be called a hard day's work1 from one washing-day to another4 ,but1 here also1 if the intervals between the washings be long1 a washer-woman will be hired1 and the mistress will probably lend her aid1 in sorting the clothes1 getting up the small linen1 ironing1 c4 ,in proportion to the arduous and active duties of a situation1 is the satisfaction to be enjoyed from a regular and attentive discharge of those services3 hence no servant has it in her power to render herself and her employers more comfortable1 than the maid of all work4 ,by a methodical division of her time1 she is enabled to keep in order every apartment in the house1 from the kitchen to the attic1 all of which may be accomplished without any extraordinary effort on her part3 and while she thus promotes the comforts of her master and mistress by her industry and regularity1 they will not be backward in rewarding those meritorious qualities4 ,wages from #h to #ab guineas4 ,,to ,,light ,,and ,,manage ,a ,,parlour ,,fire4 ,there is more art1 perhaps1 and more economy than is considered necessary in making well1 and managing a fire4 ,first rake out all the ashes1 quite clean1 leaving in the bottom of the grate a few light cinders1 through which the air1 from beneath1 may pass freely2 upon these lay shavings1 or waste paper1 and then the wood1 the smaller pieces under1 of course1 and the whole crossing each other promiscuously1 and in all directions2 throw cinders behind1 and some at the sides1 to fill out the grate1 and in the front1 betwixt the bars1 put small knobs of fresh coals1 with some larger knobs at top1 and a little small coal behind1 but not so much at first as to prevent a draft of air through the grate at the top4 ,the fire1 thus prepared1 may be lighted with a match1 and will kindle well of itself1 whilst the ashes are taken up1 and the fire-place cleaned4 ,when it is found necessary to blow a fire1 do not thrust the nose of the bellows between the bars1 but keep it at an easy distance from the fire1 and rather below the centre of the fire1 that so1 the air may be dispersed around to a considerable distance in front of the fire4 ,when you stir a fire1 always put the poker between the second and third bars4--,after you have stirred the fire1 rake out the ashes at the bottom of the grate1 and sweep up the hearth4 ,,the ,,laundry ,,maid4 ,this ,servant washes all the household and other linen belonging to her employers1 and is assisted1 generally1 by the housemaids2 or the house maids1 kitchen maids1 and scullery maids wash for themselves4 ,all the men servants find their own washing1 except the footmen's aprons and jackets4 ,the foul linen is given out to her on ,monday morning1 and returned clean1 on ,friday night or ,saturday morning4--,wages from #hl4 to #ael4 a year4 ,two ounces of pearl-ash1 to a pound and a half of soap1 will make a considerable saving4 ,soda1 by softening the water1 saves a great deal of soap4 ,it should be dissolved in a large jug of water1 some of which should be poured into the tubs and boiler1 and when the lather becomes weak1 add more4 ,the use of soft soap1 saves nearly half in washing4 ,good new hard soap contains full half of oil1 one-third water1 and the rest soda4 ,,to ,,make ,,town-,,washed ,,linen ,,white4 ,in large towns1 where linen cannot be exposed to the air and sun upon the grass1 let it be steeped1 for some time before it is washed1 in a solution of oxymuriate of lime4 ,let it then be boiled in an alkaline ley4 ,linen or cotton thus treated will not become yellow by age4 ,,to ,,take ,,out ,,iron ,,moulds ,,from ,,linen4 ,hold the iron mould on the cover of a tankard of boiling water1 and rub on the spot a little juice of sorrel and salt1 and when the cloth has thoroughly imbibed the juice1 wash it in ley4 ,,to ,,scour ,,thick ,,cotton ,,counterpanes4 ,cut a pound of mottled soap into thin slices2 and put it into a pan with a quarter of an ounce of pot-ash4 ,pour a pail of boiling water on it1 and let it stand till dissolved4 ,then pour hot and cold water into a scouring tub1 with a bowl of the solution4 ,put in the counterpane1 beat it well1 turn it often1 give it a second liquor as before1 and then rinse it in cold water4 ,then put three tea-spoonsful of liquid blue into a thin liquor2 stir it1 and put in the counterpane3 beat it about five minutes1 and dry it in the air4 ,,to ,,scour ,,flannels ,,or ,,woollens4 ,cut a pound of the best yellow soap into thin slices1 and pour such a quantity of boiling river water on it as will dissolve the soap1 and make it of the consistence of oil4 ,cover the articles about two inches with water1 such as the hand can bear1 and add a lump of ,american pearl-ash1 and about a third of the soap solution4 ,beat them till no head or lather rises on the water2 throw away the dirty water1 and proceed as before with hotter water without pearl-ash4 ,,to ,,take ,,mildew ,,out ,,of ,,linen4 ,rub it well with soap3 then scrape some fine chalk1 and rub that also in the linen2 lay it on the grass2 as it dries1 wet it a little1 and it will come out after twice doing4 ,,to ,,take ,,out ,,spots ,,of ,,ink4 ,as soon as the accident happens1 wet the place with juice of sorrel or lemon1 or with vinegar1 and the best hard white soap4 ,,the ,,dairy ,,maid ,manages the dairy1 milks the cows1 makes the butter1 cheese1 wheys1 syllabubs1 c4 attends the poultry1 picks and prepares them for trussing1 makes bread and fresh butter for the parlour every morning1 and bakes all the bread of the family4 ,the greatest possible attention must be paid to the ,dairy4 ,cleanliness being the primary object1 all the utensils1 shelves1 and the floor1 should be kept perfectly neat1 and cold water should be frequently thrown over it4--,there should be shutters to the ,dairy to keep out the sun and hot air4 ,the cows should be milked at a regular and early hour1 and their udders should be perfectly emptied1 else the quantity given will be diminished4 ,when you go to the cow1 take with you1 cold water and a sponge1 and wash each cow's udder2 bathe it well with cold water1 both in winter and summer1 as that braces them and repels heat4 ,but1 if any cow has sore teats1 let them be soaked in warm water twice a day1 and either dressed with soft ointment1 or bathed with spirits and water4 ,in either case1 the milk should be given to the pigs4 ,when the milk is brought into the ,dairy1 it should be strained and emptied into clean pans1 immediately1 in winter1 but not till cool1 in summer4 ,suffer no one to milk the cows but yourself1 as much depends on their being dripped quite clean1 particularly after a calf is taken away4 ,the quantity of milk given by cows1 will be different according to their breed1 health1 pasturage1 the length of time from calving1 and other circumstances4 ,change of pasturage will tend to increase the quantity4 ,in good pastures1 the average of each cow will be about three gallons a day from ,lady-day to ,michaelmas2 and thence to ,christmas1 one gallon a day4 ,cows will be profitable yielders of milk1 to fourteen or fifteen years of age1 if of a good breed4 ,they should be fed well two or three weeks before calving1 which will increase the quantity of milk4 ,in gentlemen's ,dairies1 more attention is paid to the beauty and size of cows1 than to their produce4 ,it is absolutely necessary that the cows should be kept feeding whilst you are milking them4 ,it should be contrived that cows kept for a gentleman's family1 should calve at different seasons1 and1 particularly1 that one or two should calve in ,august or ,september1 to insure a supply of milk in winter4 ,when there is not a great demand for cream in the family1 the ,dairy-maid will take that opportunity to provide for the winter store4 ,she should keep a regular weekly account of the quantity of milk given by each cow1 and the quantity of butter she pots4 ,the average of a good fair ,dairy cow1 during several months after calving1 will be seven pounds of butter a week1 and from three to five gallons of milk per day2 afterwards1 a weekly average of three or four pounds of butter1 from barely half that quantity of milk4 ,on an average1 three gallons of good milk1 will yield one pound of butter4 ,the annual consumption of a good cow1 turned to grass1 is from an acre to an acre and a half in the summer1 and from a ton to a ton and a half of hay1 in the winter4 ,each cow should be allowed two pecks of carrots per day4 ,the grass1 if cut and carried to the cows green1 will economize full one-third4 ,alderney cows yield rich milk1 upon less food1 than larger cows1 but are seldom large milkers1 and are particularly scanty of produce in the winter4 ,wages from #hl4 to #abl4 a year4--,perquisites1 #a;d4 per pound for butter2 #a;d4 for each chicken1 or fowl killed2 #b;d4 each1 for ducks1 geese1 and turkeys2 and #c;d4 a score for eggs4 ,,to ,,preserve ,,milk4 ,provide bottles which must be perfectly clean1 sweet1 and dry2 draw the milk from the cow into the bottles1 and as they are filled1 immediately cork them well up1 and fasten the corks with pack-thread or wire4 ,then spread a little straw on the bottom of a boiler1 on which place the bottles with straw between them1 until the boiler contains a sufficient quantity4 ,fill it up with cold water2 heat the water1 and as soon as it begins to boil1 draw the fire1 and let the whole gradually cool4 ,when quite cold take out the bottles1 and pack them with straw or saw-dust in hampers1 and stow them in the coolest part of the house4 ,milk preserved in this manner1 although eighteen months in the bottles1 will be as sweet as when first milked from the cow4 ,,to ,,manage ,,young ,,chickens4 ,the chickens first hatched1 are to be taken from the hen1 lest she be tempted to leave her task unfinished4 ,they may be secured in a basket of wool or soft hay1 and kept in a moderate heat1 if the weather be cold1 near the fire4 ,they will require no food for #bd hours1 should it be necessary to keep them so long from the hen4 ,the whole brood being hatched1 place the hen under a coop abroad1 upon a dry spot1 and1 if possible1 not within reach of another hen1 since the chickens will mix1 and the hens are apt to destroy those which do not belong to them4 ,nor should they be placed near young fowls1 which are likely to crush them1 being always eager for their small meat4 ,the first food should be split grits1 afterwards tail wheat1 all watery food1 soaked bread1 or potatoes1 being improper4 ,eggs boiled hard1 or curd chopped small1 is very suitable as first food4 ,their water should be pure and often renewed1 and there are pans made in such forms1 that the chickens may drink without getting into the water1 which1 by wetting their feet and feathers1 numbs and injures them2 a bason in the middle of a pan of water1 will answer the end2 the water running round it4 ,there is no necessity for cooping the brood beyond two or three days1 but they may be confined as occasion requires1 or suffered to range1 as they are much benefited by the foraging of the hen4 ,they should not be let out too early in the morning1 whilst the dew lies upon the ground1 nor be suffered to range over wet grass1 which is a common and fatal cause of disease in fowls4 ,another caution requisite is to guard them against unfavourable changes of the weather1 particularly if rainy4 ,nearly all the diseases of fowls arise from cold moisture4 ,for the period of the chickens quitting the hen1 there is no general rule2 when she begins to roost1 if sufficiently forward1 they will follow her2 if otherwise1 they should be secured in a proper place1 till the time arrives when they are to associate with the other young poultry1 since the larger are sure to overrun and drive from their food the younger broods4 ,,to ,,fatten ,,poultry4 ,an experiment has lately been tried of feeding geese with turnips1 cut in small pieces like dice1 but less in size1 and put into a trough of water2 with this food alone1 the effect was1 that six geese1 each when lean weighed only #i lbs41 actually gained #bj lbs4 each in about three weeks fattening4 ,malt is excellent food for geese and turkeys2 grains are preferred for the sake of economy1 unless for immediate and rapid fattening2 the grains should be boiled afresh4 ,other cheap articles for fattening1 are oatmeal and treacle2 barley-meal and milk2 boiled oats1 and ground malt4 ,corn before being given to fowls should always be crushed and soaked in water4 ,the food will thus go further1 and it will help digestion4 ,hens fed thus have been known to lay during the whole of the winter months4 ,,to ,,determine ,,the ,,economy ,,of ,a ,,cow4 ,the ,,annual ,,product of a good fair dairy cow1 during several months after calving1 either in summer or winter1 if duly fed and kept in the latter season1 will be an average of seven pounds of butter per week1 and from five to three gallons of milk per day4 ,afterwards1 a weekly average of three or four pounds of butter from barely half the quantity of milk4 ,it depends on the constitution of the cow1 how nearly she may be milked to the time of her calving1 some giving good milk until within a week or two of that period1 others requiring to be dried #h or #i weeks previously4 ,i have heard 7says ,mr4 ,lawrence7 of #bj lbs4 of butter1 and even #bb lbs4 made from the milk of one long-horned cow in seven days2 but ,i have never been fortunate enough to obtain one that would produce more than #ab lbs4 per week1 although ,i have had a ,yorkshire cow which milked #g gallons per day1 yet never made #e lbs4 of butter in one week4 ,on the average #c gallons of good milk will make #a lb4 of butter4 ,,to ,,make ,,salt ,,butter ,,fresh4 ,to every pound of salt butter put a quart of new milk1 and a little arnotto4 ,churn it an hour1 then take it out and treat it as fresh butter1 by washing it with water1 and add the usual quantity of salt4 ,the butter gains about three ounces in the pound4 ,,substitute ,,for ,,milk ,,and ,,cream4 ,beat up the whole of a fresh egg1 in a basin1 then pour boiling tea over it gradually1 to prevent its curdling4 ,it is difficult1 from the taste1 to distinguish the composition from rich cream4 ,,to ,,preserve ,,eggs4 ,apply with a brush a solution of gum-arabic to the shells1 or immerse the eggs therein2 let them dry1 and afterwards pack them in dry charcoal dust4 ,this prevents their being affected by any alterations of temperature4 ,another ,way4 ,immerse them for a short time in strong lime-water1 and they may be kept two years1 if required4 ,,to ,,test ,,the ,,purity ,,of ,,flour4 ,grasp a handful briskly1 and squeeze it half a minute3 if genuine1 it will preserve the form of the cavity of the hand1 even though rudely placed on a table2 if adulterated1 it will almost immediately fall down4 ,,to ,,produce ,,one-,,third ,,more ,,bread ,,from ,a ,,given ,,quantity ,,of ,,corn4 ,boil #e lbs4 of the coarsest bran in four gallons and half of water1 keep stirring it1 that it may not stick to the bottom1 till reduced to four gallons1 then pour it off into a trough1 or tub full of holes1 over which lay a coarse cloth or sieve4 ,on the top of the whole put a wooden cover1 with a weight sufficiently heavy to press out the liquor from the bran1 which will sink to the bottom of the tub in a thick pulp4 ,this liquor will contain the essential oil of the corn1 and when kneaded in with half a hundred weight of flour1 and the usual quantity of salt and yeast1 it will yield one-third more bread than the same quantity of flour would1 made with water in the usual way4 ,divide into middle sized loaves and bake two hours and a half4 ,when ten days old put it into the oven for twenty minutes and it will appear quite new4 ,,to ,,make ,,flour ,,paste4 ,paste is made principally of wheaten flour boiled in water till it be of a glutinous or viscid consistence4 ,it may be thus prepared simply for common purposes2 but when it is required for paper hangings to rooms1 it is usual to mix a fourth1 fifth1 or sixth of the weight of the flour of powdered resin2 and where it is wanted still more tenacious1 gum arabic1 or any kind of size may be added4 ,,the ,,chamber ,,nurse4 ,every experienced person1 and every liberal physician and medical man1 is sensible of the value of a careful1 skilful1 and kind-hearted nurse1 and that the alleviation of sickness and the actual cure of diseases1 depend as much on the anxious attention of the nurse1 as on the efficacy of medicine itself4 ,good temper1 patience1 watchfulness1 and sobriety1 are the cardinal virtues of every good nurse1 and when possessed by one who unites skill with those personal qualities1 she is a treasure above all price4 ,although the chamber nurse forms no part of the establishment of healthy families1 yet as in every family she is a necessary auxiliary for longer or shorter periods1 a brief notice of her qualifications and duties1 will confer completeness on such a volume as the present4 ,the chamber or sick nurse should be qualified for her duty by some experience2 and if her experience has been considerable1 and she is a woman of good understanding1 she will prove herself quite as important in the nursery of the sick1 as medical practitioners1 or all the drugs in an apothecary's shop4 ,she ought to be past the middle age1 and if a married woman or widow1 so much the better4 ,she ought to be clean in her person1 and neat in her dress1 and free from habits of drinking or snuff-taking4 ,she ought also to be a woman of cheerful and equable temper1 and1 above all things1 free from superstition1 or belief in charms1 omens1 signs1 dreams1 and other follies of gross ignorance4 ,the sick room should be clean1 well aired1 and free from noisome smells2 and1 on the contrary1 the air should be purified by sprinkling vinegar or eau de cologne1 and occasionally burning a little vinegar in a heated shovel4 ,quietness1 in every respect1 is of the first consequence4 ,fire irons should be avoided3 creaking doors and locks should be oiled2 and list shoes constantly worn4 ,talking loud and whispering1 so as to excite the suspicion of the patient1 should be equally avoided2 and a long feather should be pushed through the key-hole1 as a signal on the outside1 when the patient is asleep4 ,the nurse should only sleep when the patient sleeps1 as one means of preventing the patient being awoke by her frivolous activity4 ,in cases of contagion1 whatever is sent out of the room1 should be immersed in water1 and the nurse should be careful not to receive the breath of the patient1 nor to sit on the bed4 ,she should also carry about her person a bag of camphor1 and during such diseases1 frequently fumigate the room with vinegar1 and indulge occasionally in half a glass of brandy4 ,the sick chamber should be provided with a lamp and appurtenances1 for heating whatever may be wanted2 with a tea kettle1 two or three saucepans1 empty bottles for hot water1 7to put to the feet17 some sal volatile and spirits1 a bottle of salts1 and of eau de cologne2 some lambs-wool gloves to rub the patient1 a bed-pan1 a foot-bath1 or a large tin bath2 some lemonade1 barley-water1 and toast and water3 oranges1 lemons1 and empty medicine bottles1 which occasion smells that infect the air1 should be kept in an adjoining room4 ,there should also be a supply of flannel1 old linen1 and napkins1 for every purpose4 ,different medicines should be carefully kept apart2 lest pernicious ones be given1 or proper ones1 at improper times4 ,a thermometer in the room is the only means of keeping an equal temperature1 or increasing or diminishing it1 as the medical attendants may direct4 ,the reports of the nurse to the physician1 and the observations of the physician1 should always be made in an adjoining room1 and the mind of the patient not be distracted by details of symptoms1 and of the nurse's business4 ,changes which take place after the visit of the medical attendant1 should be immediately reported1 and in all that regards the administration of the medicines1 and the general system of treatment1 the nurse should scrupulously obey the instructions of the medical advisers1 not only as the most likely means of promoting the speedy recovery of the patient1 but to remove from herself all responsibility and blame4 ,at the same time1 she should not withhold her opinion1 in regard to the effect of the medicines administered1 and in her conferences with the medical advisers1 should suggest whatever appears likely to be useful4 ,nurses1 according to the length of a disease1 are paid by the day1 week1 or month2 and as boarders in the family1 they ought not to take advantage of the sympathy which induces the relatives of the sick to afford them every indulgence1 so as to involve unnecessary or wanton expenses2 but consider the interest of the family1 whose affliction requires their attendance1 as their own4 ,the usual payment of a nurse in ,london1 is from #ajs4 #f;d4 to #aes4 per week1 according to the circumstances of the parties1 and of the case4 ,nurses who have to compound and administer ,family ,medicines must be prepared with proper scales and weights2 and with graduated glass measures1 such as are used by ,apothecaries2 according to the following ,,tables ,,of ,,weights ,,and ,,measures4 ,measure of ,fluids4 #a gal4 measure 7cong47 contains #h pints1 #a pint 7,o47 #af ounces1 #a ounce 7f4 47 #h drams1 #a dram 7f4 47 #fj minims1 7m47 ,weights of ,dry ,substances4 #a pound 7lb47 contains #ab ounces1 #a ounce 747 #h drams1 #a dram 747 #fj grains1 7gr47 #a scruple 747 #bj grains1 or #a-c;d of a dram4 ,it is customary to distinguish quantities of fluid from dry substances1 by prefixing the letter f4 7fluid7 when an ounce or dram is mentioned in medical works1 as may be seen in the first of these tables4 ,the following table of the gradations of doses of medicines for different ages1 will in general be found pretty correct1 and ought never to be deviated from1 except by professional advice4 ,if at the age of maturity the dose be one dram1 the proportion will be at ,from #ad to #ba years1 #b scruples1 #g #ad half a dram1 #d #g #a scruple1 #d #ae grains1 #c half a scruple1 #b #h grains1 #a #e grains1 #f months #c grains1 #c #b grains1 #a #a grain4 ,,toast ,,and ,,water4 ,cut a slice of fine and stale loaf bread1 very thin1 and let it be carefully toasted on both sides1 until browned all over1 but not blackened or burned4 ,put the toast into a deep stone or china jug1 and pour over it1 from the tea-kettle1 as much boiling water as required to make into drink4 ,cover the jug with a saucer or plate1 and let the drink become quite cold2 it will then be fit for use4 ,toast and water is peculiarly grateful to the stomach1 and excellent for carrying off the effects of any excess in drinking4 ,it is also a most excellent drink at meals4 ,,water-,,gruel4 ,put a large spoonful of oatmeal into a pint of water1 stir it well together1 and let it boil three or four times1 stirring it often4 ,then strain it through a sieve1 put in some salt according to taste1 and if necessary add a piece of fresh butter4 ,stir with a spoon until the butter is melted1 when it will be fine and smooth4 ,,barley-,,water4 ,take of pearl-barley1 #b oz4 water1 #d pints4 ,first wash off the mealy matter which adheres to the barley with some cold water2 then extract the colouring matter1 by boiling it a little with about half a pint of water4 ,throw this decoction away2 and put the barley thus purified into four pints of boiling water2 then boil down to one half and strain the decoction4 ,,compound ,,barley ,,water4 ,take of the decoction of barley1 #b pints1 raisins1 stoned1 #b oz4 figs1 sliced1 #b do4 liquorice-root1 sliced and bruised1 oz4 distilled water1 #a pint4 ,during the boiling1 add the raisins first1 and then the figs1 and1 lastly1 the liquorice1 a short time before it is finished1 when the strained decoction ought to measure two pints4 ,these liquors are to be used freely1 as diluting drinks in fevers and other acute disorders4 ,,panada4 ,put a blade of mace1 a large piece of the crumb of bread1 and a quart of water1 in a clean saucepan4 ,let it boil two minutes1 then take out the bread1 and bruise it very fine in a bason4 ,mix with it as much of the warm water as it will require1 pour away the rest and sweeten it to the taste of the patient4 ,if necessary1 put in a piece of butter the size of a walnut1 but add no wine4 ,grate in a little nutmeg1 if requisite4 ,,beef ,,tea4 ,take off the fat and skin from a pound of lean beef1 and cut it into pieces4 ,then put it into a gallon of water1 with the under crust of a penny loaf1 and a small portion of salt4 ,let the whole boil till reduced to two quarts1 and strain1 when it will be fit for use4 ,,mutton ,,broth4 ,take the fat off a pound of loin of mutton1 and put the lean into a quart of water4 ,skim it well as it boils1 and put in a piece of the upper crust of bread1 with a large blade of mace4 ,having covered it up close1 let it boil closely for half an hour1 and then pour the broth clear off1 without stirring4 ,season it with a little salt4 ,turnips should not be boiled with the meat4 ,,medicinal ,,tea4 ,this country affords herbs much more wholesome than either tea or coffee1 and if they were all imported from a distant region1 and sold at a high price1 they would1 no doubt1 be held in great estimation4 ,the following composition is very superior to tea or coffee1 inasmuch as the infusion is very agreeable1 will strengthen the stomach1 and invigorate1 instead of debilitate1 the nervous system4 ,take of rosemary leaves1 dried1 #b oz4 sage do4 do4 #d oz4 rose do4 do4 #d oz4 peach do4 do4 #c oz4 hyssop do4 do4 #d oz4 balm do4 do4 #e oz4 male speedwell1 7veronica7 #d oz4 ,a wine-glassful of these mixed herbs is sufficient to make #c pints of infusion1 which is made in the same manner as tea1 sugar and milk being added4 ,in ,london1 where herbs are sold at a dearer rate than in the country1 it may be obtained at the rate of #bs4 per pound4--,either of the above ingredients may be diminished or augmented at pleasure4 ,if too bitter1 lessen the quantity of hyssop1 and add dried mint leaves4 ,,isinglass ,,jelly1 c4 ,put an ounce of isinglass1 and a few cloves1 into a quart of water4 ,boil it down to a pint1 strain it upon a pound of loaf sugar1 and when cold1 add a little wine1 when it will be fit for use4--,a very nourishing beverage may be made by merely boiling the isinglass with milk1 and sweetening with lump sugar4 ,,salop4 ,put a dessert spoonful of the powder of salop1 into a pint of boiling water4 ,keep stirring it till it becomes of the consistence of jelly1 and then add white wine and sugar1 according to taste4 ,,substitute ,,for ,,asses ,,milk4 ,put an ounce of hartshorn shavings into a quart of boiling barley-water2 boil down to a pint1 add two ounces of candid eringo root1 and a pint of new milk2 boil for a quarter of an hour1 when strain for use4 ,,brown ,,caudle4 ,boil four spoonsful of oatmeal1 a blade or two of mace1 and a piece of lemon peel1 in two quarts of water1 for about a quarter of an hour2 taking care that it does not boil over4 ,then strain1 and add a quart of good ale that is not bitter4 ,sweeten it to the palate1 and add half a pint of white wine4 ,when no white wine is used the caudle should consist of one half of ale4 ,,white ,,caudle4 ,make the gruel as above1 and strain through a sieve1 but put no ale to it4 ,when to be used1 sweeten according to taste1 grate in some nutmeg1 and add a little white wine4 ,juice of lemon is sometimes added4 ,,transparent ,,soup ,,for ,,convalescents4 ,cut the meat from a leg of veal into small pieces1 and break the bone into several bits4 ,put the meat into a very large jug1 and the bones at top1 with a bunch of common sweet herbs1 a quarter of an ounce of mace1 and half a pound of ,jordan almonds1 finely blanched and beaten4 ,pour on it four quarts of boiling water1 and let it stand all night1 covered close by the fire-side4 ,the next day put it into a well-tinned saucepan1 and let it boil slowly1 till it is reduced to two quarts4 ,be careful1 at the time it is boiling1 to skim it1 and take off the fat as it rises4 ,strain into a punch-bowl1 and when settled for two hours1 pour it into a clean saucepan1 clear from the sediment1 if any4 ,,effervescing ,,draught4 ,pulverize #a ounce of citric acid1 and divide it into #bd parts2 that is1 #bd scruples1 which are to be put into separate small blue papers4 ,pulverize1 also1 #a ounce of the sub-carbonate of soda1 and divide it into #bd like packages1 in white paper4 ,when the draught is to be prepared1 put the carbonate into a tumbler1 half filled with water3 in another1 dissolve the acid in an equal quantity2 throw one into the other1 and drink it while effervescing4 ,a similar preparation may be made by using tartaric acid instead of the citric4 ,,to ,,prevent ,,infection4 ,mix in a plate1 a few ounces of pulverized black oxyde of manganese and common salt1 which being placed in the house supposed to be infected1 sprinkle oil of vitriol upon the mixture1 and gas will arise which will render the place perfectly salubrious4 ,the oil of vitriol should be carefully added by a few drops at a time1 the face being turned from the mixture4 ,,saline ,,draught4 ,dissolve #bj grains of carbonate of potass in a table-spoonful of lemon juice1 and three table-spoonsful of water1 to which add a small quantity of lump sugar4 ,this draught is very serviceable in sore throats1 c4 ,,sedlitz ,,powders4 ,take of ,rochelle salt1 #a dram1 carbonate of soda1 #be grains1 tartaric acid1 #bj do4 ,dissolve the first two in a tumbler of water1 then add the latter1 and drink without loss of time4 ,,to ,,distinguish ,,good ,,rhubarb ,,from ,,bad4 ,the general characters of good rhubarb are1 it having a whitish or clear yellow colour1 being dry1 solid1 and compact2 moderately heavy1 and brittle2 when recently broken appearing marked with yellow or reddish veins1 mixed with white2 being easily pulverizable2 forming a powder of a fine bright yellow1 having the peculiar1 nauseous1 aromatic smell of rhubarb1 and a sub-acrid1 bitterish1 somewhat astringent taste1 and when chewed feeling gritty under the teeth1 speedily colouring the saliva1 and not appearing very mucilaginous4 ,,tamarind ,,water4 ,this fruit very much resembles the nature of prunes1 but is more acid1 and enters as a useful ingredient into the lenitive electuary4 ,it is found of the highest use in a sore throat1 as a powerful cleanser2 and1 put into boiling water until moderately cold1 is a delightful drink to persons parched under the heat of fever1 and in the lowest state of putrid fever4 ,,water-,,cresses4 ,water-cresses act as a gentle stimulant and diuretic2 for these purposes the expressed juice1 which contains the peculiar taste and pungency of the herb1 may be taken in doses of an ounce or two1 and continued for a considerable time4 ,it should be at the same time eaten at breakfast1 also at dinner1 and for supper1 to experience benefit from the virtues of this herb4 ,,white ,,cough ,,mixture4 ,mix #a dram of powdered spermaceti with the yolks of #b eggs2 then add #a dram of tincture of opium1 and #e oz41 of water4 ,to be taken in the quantity of a wine-glassful when the cough is troublesome4 ,,for ,,allaying ,,cough ,,in ,,the ,,night1 ,,and ,,procuring ,,rest4 ,mix together a dessert spoonful of syrup of poppies1 and #ae drops of antimonial wine4 ,to be taken at a draught1 with or without a little warm water1 either at bed-time1 or in the middle of the night4 ,half this quantity may be given to a child under the same circumstances4 ,another4 ,mix together in a wine-glass1 #cj drops of laudanum1 #d tea-spoonsful of vinegar1 and #f tea-spoonsful of water1 sweetened with a little lump sugar4 ,,almond ,,milk4 ,take of sweet almonds1 blanched1 #a oz4 double-refined sugar1 oz4 distilled water1 #b pints4 ,beat the almonds with the sugar2 then rubbing them together1 add by degrees the water1 and strain the liquor4 ,almost any quantity may be taken as a frequent drink to soften coughs1 and to assuage urinary disorders4 ,,mucilage ,,of ,,gum ,,arabic4 ,take of gum-arabic1 in powder1 #d oz4 boiling water1 #h oz4 ,triturate the gum with a small portion of the water until it be dissolved4 ,it is necessary to pass the mucilage through linen1 in order to free it from pieces of wood and other impurities1 which always adhere to the gum3 the linen may be placed in a funnel4 ,mucilage of gum-arabic is very useful in making up medicines1 c4 it also possesses the powers of a mucilaginous demulcent in a high degree2 and is frequently given in diarrha1 dysentery1 chin-cough1 hoarseness1 strangury1 c4 ,,gum-,,arabic ,,emulsion4 ,take of gum-arabic1 in powder1 #b drams1 sweet almonds1 blanched1 double refined sugar1 each dram1 decoction of barley1 #a pint4 ,dissolve the gum in the warm decoction2 and when it is almost cold1 pour it upon the almonds1 previously well beaten with the sugar1 and at the same time triturate them together1 so as to form an emulsion1 and then filter4 ,the almonds are blanched by infusing them in boiling water1 and peeling them4 ,the success of the preparation depends upon beating the almonds to a smooth pulp1 and triturating them with each portion of the watery fluid1 so as to form an uniform mixture before another portion be added4 ,,decoction ,,of ,,marshmallows ,take of marshmallow roots1 bruised1 #d oz4 sun raisins1 stoned1 #b oz4 water1 #g pints4 ,boil down to five pints2 strain the decoction1 and after the grounds have subsided1 pour off the clear liquor4 ,marshmallow roots contain nothing soluble in water except mucilage1 which is very abundant in them4 ,this decoction is therefore to be considered merely as an emollient1 rendered more pleasant by the acidulous sweetness of the raisins4 ,,compound ,,aloetic ,,pills4 ,take of hepatic aloes1 #a oz4 ginger powder1 #a dram1 soap1 oz4 essential oil of peppermint1 a dram4 ,let the aloes and ginger be rubbed well together1 then add the soap and the oil so as to form a mass4 ,these pills may be advantageously used for obviating the habitual costiveness of sedentary persons4 ,the dose is from #aj to #ae grains4 ,,lady ,,webster',s ,,antibilious ,,pills4 ,take of socotrine aloes1 #f drams1 gum mastic1 #b drams4 ,reduce to powder separately2 make into a mass with syrup of wormwood1 and divide into one hundred pills1 of which take one every night4 ,,compound ,,soap ,,liniment4 ,take of camphor1 #a oz4 soap1 #c oz4 spirit of rosemary1 #a pint4 ,digest the soap in the spirit of rosemary until it be dissolved1 and add to it the camphor4 ,,steer',s ,,opodeldoc4 ,dissolve #b lbs4 of white soap1 and #a lb4 of yellow ditto1 in #c pints of water4 ,now dissolve #d oz4 of camphor1 #a oz4 of oil of rosemary1 and #f drams of oil of origanum1 in #c pints of spirit of wine4 ,mix both solutions1 and then add #c oz4 of water of ammonia4 ,this liniment is extensively used to allay the inflammation of bruises1 sprains1 c4 ,,cajeput ,,opodeldoc4 ,take of almond soap1 #b ounces1 alcohol1 #a pint1 camphor1 #a ounce1 cajeput oil1 #b ounces4 ,first dissolve the soap and camphor in the alcohol1 and when the solution is about to congeal1 or becomes nearly cold1 add the oil of cajeput3 shake them well together1 and put it into bottles to congeal4 ,this composition is a great improvement on the opodeldocs in general use1 and in cases of rheumatism1 paralytic numbness1 chilblains1 enlargement of joints1 and indolent tumours2 where the object is to rouse the action of absorbent vessels1 and to stimulate the nerves1 it is a very valuable external remedy4 ,,liniment ,,of ,,ammonia4 ,take of water of ammonia1 an ounce1 olive oil1 #a ounces4 ,shake them together in a phial till they are mixed4 ,in the inflammatory quinsey1 a piece of flannel1 moistened with this mixture1 applied to the throat1 and renewed every four or five hours1 is one of the most efficacious remedies4 ,,liniment ,,of ,,lime ,,water4 ,take of lime water1 and olive oil1 each three ounces4 ,mix them by shaking in a phial4 ,this solution is thick1 of a white colour1 and devoid of acrimony4 ,it is very advantageously applied to burns and scalds4 ,the soapy matter separates from the water when it has been made some time1 and therefore it is always better to prepare it only when it is wanted4 ,,eau-,,de-,,luce4 ,dissolve ten or twelve grains of white soap in four ounces of rectified spirit of wine2 after which1 strain the solution4 ,a dram of rectified oil of amber is then added1 and the whole filtered3 with this solution should be mixed such a proportion of the strongest volatile spirit of ammonia1 in a clear glass bottle1 as will1 when sufficiently shaken1 produce a beautiful milk-white liquor4 ,if a kind of cream should settle on the surface1 it will be requisite to add a small quantity of the spirituous solution of soap4 ,those who may wish to have this liquor perfumed1 may employ lavender or ,hungary water1 instead of the spirit of wine4 ,it is employed for curing the bites of adders1 wasps1 bees1 gnats1 ants1 and other insects1 and for burns4 ,,riga ,,balsam4 ,mix together1 #d ounces of spirit of wine1 #a dram of ,friar's balsam1 #b do4 of tincture of saffron4 ,this balsam is used for sprains and bruises4 ,,of ,,fomentations4 ,fomentations are applied externally1 and as warm as the patient can conveniently bear1 in the following manner3 ,two flannel cloths are dipped into the heated liquor1 of one which is wrung as dry as the necessary speed will admit then immediately applied to the part affected4 ,the flannel lies on1 until the heat begins to go off1 and the other is in readiness to apply at the instant in which the first is removed3--thus these flannels are alternately applied1 so as to keep the affected part constantly warm4 ,this is continued fifteen or twenty minutes1 and repeated two or three times a day1 or as often as occasion may require4 ,the degree of heat should never exceed that of producing a pleasing sensation2 great heat sometimes produces effects very opposite to that intended by the use of the fomentation4 ,,decoction ,,for ,,fomentations4 ,take of the leaves of southernwood1 dried1 tops of sea-wormwood1 do4 camomile flowers1 ditto1 each #a oz4 bay leaves1 do4 oz4 distilled water1 #f pints4 ,boil them a little1 and strain4 ,in making these decoctions the aromatic substances should not be added until the decoction is nearly completed1 for otherwise their flavour would be entirely dissipated4 ,,anodyne ,,fomentation4 ,take two poppy heads1 boil them in a quart of milk1 and use this as a fomentation4 ,it is excellent in inflamed eyes1 also to relieve the pain of inflammation from a blister or other cause4 ,,mustard ,,cataplasm4 ,take of mustard-seed1 powdered1 lb4 crumb of bread1 do4 vinegar1 as much as is sufficient4 ,mix1 and make a cataplasm4 ,cataplasms of this kind are employed as stimulants3 they often inflame the part1 and raise blisters1 but not so perfectly as cautharides4 ,they are frequently applied to the soles of the feet1 in the low state of acute diseases1 for raising the pulse and relieving the head4 ,,simple ,,ointment4 ,take of olive oil1 #e ounces1 white wax1 #b ounces4 ,this is an useful emollient ointment for softening the skin4 ,,ointment ,,of ,,hog',s ,,lard4 ,take of prepared hog's lard1 #b lbs4 rose water1 #c oz4 ,beat the lard with the rose-water until they be mixed2 then melt the mixture with a slow fire1 and set it apart that the water may subside2 after which1 pour off the lard from the water1 constantly stirring until it be cold4 ,this ointment may be used for softening the skin1 and healing chaps4 ,,wax ,,ointment4 ,take of white wax1 #d oz4 spermaceti1 #c oz4 olive oil1 #a pint4 ,mix them together over a gentle fire1 and then stir them very briskly1 without ceasing1 till they are cold4 ,,spermaceti ,,ointment4 ,take of spermaceti1 #f drams1 white wax1 #b do4 olive oil1 #c oz4 ,melt all together over a gentle fire1 stirring briskly1 without intermission1 till the ointment becomes cold4 ,these two ointments are supposed only to supple the parts1 and hinder the rag or lint from sticking to the granulating flesh1 and they also keep the air from wounds1 which is known to irritate them1 from the oxygen in the atmosphere2 but they have1 otherwise1 no peculiar healing virtue4 ,,lip ,,salve4 ,melt together #b oz4 of white wax1 #c oz4 of spermaceti1 #g oz4 of oil of almonds1 #a dram of balsam of ,peru1 and #a oz4 of alkanet root1 wrapped up in a linen bag4 ,pour the salve into small gallipots or boxes1 and cover with bladder and white leather4 ,,court ,,plaster4 ,bruise a sufficient quantity of isinglass1 and let it soak for twenty-four hours in a little warm water2 expose it to heat over the fire1 to dissipate the greater part of the water1 and supply its place by colourless brandy1 which will mix the gelatine of the glue4 ,strain the whole through a piece of open linen3 on cooling1 it will form a trembling jelly4 ,now extend a piece of black silk on a wooden frame1 and fix it in that position by means of tacks1 or pack-thread4 ,then1 with a brush made of badger's hair1 apply the glue1 after it has been exposed to a gentle heat1 to render it liquid4 ,when this stratum is dry1 which will soon be the case1 apply a second1 and then a third1 if necessary1 to give the plaster a certain thickness2 as soon as the whole is dry1 cover it with two or three strata of a strong tincture of balsam of ,tolu4 ,this is the real ,english court plaster3 it is pliable1 and never breaks1 characters which distinguish it from so many other preparations sold under the same name4 ,application4 ,this plaster is generally used to cover slight abrasions and excoriations of the skin4 ,when used for small cuts1 from sharp instruments1 bring the lips of the wound together1 and lay over it a piece of goldbeater's skin2 then fix this by means of a piece of court plaster4 ,the wound will generally heal without further trouble4 ,,tincture ,,of ,,rhubarb4 ,take of rhubarb1 sliced1 #c oz4 lesser cardamom seeds1 bruised1 oz4 liquorice root1 bruised1 oz4 saffron1 #b drams1 proof spirit of wine1 #b pints4 ,digest for seven days1 and strain4 ,dose1 an oz4 as a purge1 or #b dr4 as a stomachic4 ,,compound ,,tincture ,,of ,,rhubarb4 ,take of rhubarb1 sliced1 #b oz4 liquorice root1 bruised1 oz4 ginger1 powdered1 saffron1 each #b drams2 distilled water1 #a pint1 proof spirit of wine1 #ab oz4 by measure4 ,digest for #ad days1 and strain4 ,dose1 an oz4 as an aperient1 or #a oz4 in violent diarrha4 ,,aromatic ,,tincture1 ,,or ,,compound ,,tincture ,,of ,,cinnamon4 ,take of cinnamon1 bruised1 lesser cardamom seeds1 each #a oz4 long pepper1 in powder1 #b drams1 diluted alcohol1 #b lbs4 ,digest for seven days1 and filter through paper4 ,a tea-spoonful or two may be taken in wine1 or any other convenient vehicle1 in languors1 weakness of the stomach1 flatulencies1 and other similar complaints2 and in these cases it is often employed with advantage4 ,,compound ,,tincture ,,of ,,senna4 ,take of senna leaves1 #b oz4 jalap root1 #a oz4 coriander seeds1 oz4 proof spirit1 #b pints4 ,digest for seven days1 and to the strained liquor add #d oz4 of sugar-candy4 ,this tincture is an useful carminative and cathartic1 especially to those who have accustomed themselves to the use of spirituous liquors2 it often relieves flatulent complaints and colics1 where the common cordials have little effect3 the dose is from #a to #b ounces4 ,,daffy',s ,,elixir4 ,take of senna1 #b lbs4 rhubarb shavings1 #b lbs4 jalap root1 #a lb4 caraway seeds1 #a lb4 aniseeds1 #b lbs4 sugar1 #d lbs4 shavings of red sanders wood1 lb4 ,digest these in #aj gallons of spirit of wine1 for #ad days1 and strain for use4 ,this elixir possesses almost the same qualities as the ,compound ,tincture of ,senna4 ,the above quantities may be reduced to as small a scale as may be required4 ,,godfrey',s ,,cordial4 ,dissolve an oz4 of opium1 #a dram of oil of sassafras1 in #b ounces of spirit of wine4 ,now mix #d lbs4 of treacle1 with #a gallon of boiling water1 and when cold1 mix both solutions4 ,this is generally used to soothe the pains of children1 c4 ,,balsam ,,of ,,honey4 ,take of balsam of tolu1 #b oz4 gum storax1 #b drams1 opium1 #b do4 honey1 #h oz4 ,dissolve these in a quart of spirit of wine4 ,this balsam is useful in allaying the irritation of cough4 ,dose1 #a or #b tea-spoonsful in a little tea1 or warm water4 ,,tincture ,,of ,,the ,,balsam ,,of ,,tolu4 ,take of balsam of ,tolu1 #a oz4 alcohol1 #a pint4 ,digest until the balsam be dissolved1 and then strain the tincture through paper4 ,this solution of the balsam of ,tolu possesses all the virtues of the balsam itself4 ,it may be taken internally1 with the several intentions for which that balsam is proper1 to the quantity of a tea-spoonful or two1 in any convenient vehicle4 ,mixed with simple syrup1 it forms an agreeable balsamic syrup4 ,,tincture ,,of ,,peruvian ,,bark4 ,take of ,peruvian bark1 #d oz4 proof spirit1 #b pints4 ,digest for #aj days1 and strain4 ,it may be given from a tea-spoonful to an ounce1 or an ounce1 according to the different purposes it is intended to answer4 ,,huxham',s ,,tincture ,,of ,,bark4 ,take of ,peruvian bark1 powdered1 #b oz4 the peel of ,seville oranges1 dried1 #a do4 ,virginian snake root1 bruised1 #c drams1 saffron1 #a do4 cochineal1 powdered1 #b scruples1 proof spirit1 #bj oz4 ,digest for #ad days1 and strain4 ,as a corroborant and stomachic1 it is given in doses of two or three drams2 but when employed for the cure of intermittent fevers1 it must be taken to a greater extent4 ,,tincture ,,of ,,guaiacum4 ,take of guaiacum1 #d oz4 rectified spirit of wine1 #b pints4 ,digest for seven days1 and filter4 ,this solution is a powerful stimulating sudorific1 and may be given in doses1 of about an ounce1 in rheumatic and asthmatic cases4 ,,ammoniated ,,tincture ,,of ,,guaiacum4 ,take of resin of guaiacum1 in powder1 #d oz4 ammoniated alcohol1 in powder1 #a lb4 ,digest for seven days1 and filter through paper4 ,in rheumatic cases1 a tea1 or even table-spoonful1 taken every morning and evening1 in any convenient vehicle1 particularly in milk1 has proved of singular service4 ,,friar',s ,,balsam4 ,take of benzoin1 #c oz4 purified storax1 #b oz4 balsam of ,tolu1 #a oz4 socotrine aloes1 oz4 rectified spirit of wine1 #b pints4 ,digest for seven days and filter4 ,the dose is a tea-spoonful in some warm water four times a day1 in consumptions and spitting of blood4 ,it is useful1 also1 when applied on lint1 to recent wounds1 and serves the purposes of a scab1 but must not be soon removed4 ,,tincture ,,of ,,catechu4 ,take extract of catechu1 #c oz4 cinnamon1 bruised1 #b oz4 diluted alcohol1 #b pints4 ,digest for seven days1 and strain through paper4 ,the cinnamon is a very useful addition to the catechu1 not only as it warms the stomach1 but likewise as it covers its roughness and astringency4 ,this tincture is of service in all kinds of defluxions1 catarrhs1 looseness1 and other disorders where astringent medicines are indicated4 ,two or three tea-spoonsful may be taken occasionally4 ,,ipecacuan ,,wine4 ,take of the root of ipecacuan1 bruised1 #b oz4 ,spanish white wine1 #b pints4 ,digest for ten days and strain4 ,this wine is a very mild and safe emetic1 and nearly equally serviceable in dysenteries1 with the ipecacuan in substance2 this root yielding nearly all its virtues to the ,spanish white wine4 ,the common dose is an ounce1 more or less1 according to the age and strength of the patient4 ,,lavender ,,water4 ,the common mode of preparing this1 is to put three drams of the essential oil of lavender1 and a dram of the essence of ambergris1 into #a pint of spirit of wine4 ,,spirit ,,of ,,rosemary4 ,take of the fresh tops of rosemary1 #a lb4 proof spirit1 #a gallon4 ,distil off in a water-bath1 #e pints4 ,,compound ,,spirit ,,of ,,aniseed4 ,take of aniseed1 angelica-seed1 each bruised1 lb4 proof-spirit1 #a gallon1 water1 sufficient to prevent a bad taste or flavour4 ,draw off #a gallon by distillation4 ,this compound is often employed with advantage1 in cases of flatulent colic4 ,,black ,,pectoral ,,lozenges4 ,take of extract of liquorice1 gum arabic1 each #d oz4 white sugar1 #h oz4 ,dissolve them in warm water1 and strain2 then evaporate the mixture over a gentle fire1 till it be of a proper consistence for being formed into lozenges1 which are to be cut out of any shape4 ,,white ,,pectoral ,,lozenges4 ,take of fine sugar1 #a lb4 gum arabic1 #d oz4 starch1 #a oz4 flowers of benzoin1 dram4 ,having beat them all in a powder1 make them into a proper mass with rose-water1 so as to form lozenges4 ,these compositions are calculated for softening acrimonious humours1 and allaying the tickling in the throat which provokes coughing4 ,,nitre ,,lozenges4 ,take of nitre1 purified1 #c oz4 double-refined sugar1 #i oz4 ,make them into lozenges with mucilage of gum tragacanth4 ,this is a very agreeable form for the exhibition of nitre1 as a diuretic or febrifuge1 though1 when the salt is thus taken1 without any liquid 7if the quantity be considerable71 it is apt to occasion uneasiness about the stomach1 which can only be prevented by a large dilution with aqueous liquors4 ,,honey ,,of ,,roses4 ,take of dried red rose-buds1 #d oz4 boiling distilled water1 #c pints1 clarified honey1 #e lbs4 ,macerate the rose-leaves in the water for six hours2 then mix the honey with the strained liquor1 and boil the mixture to the thickness of a syrup4 ,this preparation is not unfrequently used as a mild1 cooling detergent1 particularly in gargles for ulcerations and inflammation of the mouth and tonsils4 ,,syrup ,,of ,,poppies4 ,take of the heads of white poppies1 dried1 #c lbs4 double-refined sugar1 #f lbs4 distilled water1 #h gallons4 ,slice and bruise the heads1 then boil them in the water to three gallons1 and press out the decoction4 ,reduce this1 by boiling1 to about #d pints1 and strain it while hot through a sieve1 then through a thin woollen cloth1 and set it aside for twelve hours1 that the grounds may subside4 ,boil the liquor poured off from the grounds to three pints1 and dissolve the sugar in it1 that it may be made a syrup4 ,this syrup1 impregnated with the narcotic matter of the poppy-head1 is given to children in doses of two or three drams1 and to adults of from half an ounce to one ounce and upwards1 for easing pain1 procuring rest1 and answering the other intentions of mild operations4 ,,syrup ,,of ,,violets4 ,take of fresh flowers of the violet1 #a lb4 boiling distilled water1 #c pints4 ,macerate for #be hours1 and strain the liquor through a cloth1 without pressing1 and add double-refined sugar1 to make the syrup4 ,this is an agreeable laxative medicine for young children4 ,,oxymel ,,of ,,squills4 ,take of clarified honey1 #c lbs4 vinegar of squills1 #b pints4 ,boil them in a glass vessel1 with a slow fire1 to the thickness of a syrup4 ,oxymel of squills is an useful aperient1 detergent1 and expectorant1 and of great service in humoral asthmas1 coughs1 and other disorders where thick phlegm abounds4 ,it is given in doses of two or three drachms1 along with some aromatic water1 as that of cinnamon1 to prevent the great nausea which it would otherwise be apt to excite4 ,in large doses it proves emetic4 ,,vinegar ,,of ,,squills4 ,take of squills1 recently dried1 #a pound1 vinegar1 #f pints1 proof spirit1 pint4 ,macerate the squills with the vinegar1 in a glass vessel1 with a gentle heat1 for #bd hours2 then express the liquor1 and set it aside until the fces subside4 ,to the decanted liquor add the spirit4 ,vinegar of squills is a very powerful stimulant2 and hence it is frequently used with great success as a diuretic and expectorant4 ,the dose of this medicine is from a dram to half an ounce4 ,,tar-,,water4 ,take of tar1 #b pints2 water1 #a gallon4 ,mix1 by stirring them with a wooden rod for a quarter of an hour1 and1 after the tar has subsided1 strain the liquor1 and keep it in well corked phials4 ,tar-water should have the colour of white wine1 and an empyreumatic taste4 ,it is1 in fact1 a solution of empyreumatic oil1 effected by means of acetous acid4 ,it acts as a stimulant raising the pulse1 and increasing the discharge by the skin and kidneys4 ,it may be drank to the extent of a pint or two in the course of a day4 ,,decoction ,,of ,,sarsaparilla4 ,take of sarsaparilla root1 cut1 #f oz4 distilled water1 #h pints4 ,after macerating for two hours1 with a heat about #aie degrees1 then take out the root1 and bruise it2 add it again to the liquor1 and macerate it for two hours longer2 then boil down the liquor to #d pints1 and strain it4 ,the dose is from #d oz4 to half a pint1 or more1 daily4 ,,compound ,,decoction ,,of ,,sarsaparilla4 ,take of sarsaparilla root1 cut and bruised1 #f oz4 the bark of sassafras root1 the shavings of guaiacum wood1 liquorice root1 each #a oz4 the bark of mezereon root1 #c drams1 distilled water1 #aj pints4 ,digest with a gentle heat for six hours1 then boil down the liquor to one half 7or #e pints7 adding the bark of the mezereon root towards the end of boiling4 ,strain off the liquor4 ,the dose is the same as the last1 and for the same purposes4 ,,decoction ,,of ,,the ,,woods4 ,take of guaiacum raspings1 #c oz4 raisins1 stoned1 #b oz4 sassafras root1 sliced1 liquorice root1 bruised1 each #a oz4 water1 #aj lbs4 ,boil the guaiacum and raisins with the water1 over a gentle fire1 to the consumption of one half1 adding1 towards the end1 the sassafras and liquorice1 and strain the decoction without expression4 ,,infusion ,,of ,,roses4 ,take of dried red roses1 oz4 diluted vitriolic acid1 #c drams1 boiling distilled water1 #b pints1 double refined sugar1 #a oz4 ,first pour the water on the petals1 in a close vessel1 then add the diluted vitriolic acid1 and macerate for half an hour4 ,strain the liquor when cold1 and add the sugar4 ,,emetic ,,draught4 ,take of ipecacuan wine1 #g drams1 antimonial wine1 #a do4 syrup of violets1 #a do4 rose-water1 #c do4 ,make into a draught to be taken at eight in the evening2 or1 for an infant1 give a tea-spoonful every five minutes until it operates1 and half of it for a child of ten or twelve years4 ,it has no taste4 ,,mild ,,aperient ,,draught4 ,take senna leaves1 an ounce and a half1 ginger1 sliced1 #a dram1 boiling water1 #a pint4 ,macerate for an hour1 and strain the liquor4 ,two or three tea-spoonsful of ,epsom salts dissolved in a wine-glassful of warm water1 with #c table-spoonsful of the above infusion of senna1 and a tea-spoonful of tincture of senna1 or cardamoms1 will act as a mild aperient4 ,it should be taken early in the morning1 and a plentiful supply of tea1 afterwards1 at breakfast4 ,,mild ,,purgative ,,for ,,infants4 ,take of manna1 #a oz4 mucilage of gum arabic1 oil of almonds1 syrup of lemons1 each #b drams4 ,of this mixture give a tea-spoonful to a child at bed-time4 ,,camphor ,,mixture4 ,take of camphor1 #a dram1 rectified spirit of wine1 ten drops1 double-refined sugar1 half an ounce1 boiling distilled water1 one pint4 ,rub the camphor first with the spirit of wine1 then with the sugar2 lastly1 add the water by degrees1 and strain the mixture4 ,in the common form of camphor emulsion the union is effected1 by triturating the camphor with a few almonds1 the unctuous quality of which serves in a considerable degree to cover the pungency of the camphor without diminishing its activity4 ,camphor under the present form1 as well as that of emulsion1 is very useful in fevers1 taken to the extent of a table-spoonful every three or four hours4 ,,chalk ,,mixture4 ,take of prepared chalk1 #a oz4 refined sugar1 an oz4 mucilage of gum arabic1 #b oz4 ,rub them together and then add by degrees1 water1 #b pints1 spirituous cinnamon-water1 #b ounces4 ,this is a very elegant form of exhibiting chalk1 and is a useful remedy in diseases arising from or accompanied with acidity in the stomach1 c4 ,it is frequently employed in diarrha proceeding from that cause4 ,,to ,,relieve ,,fainting ,,and ,,other ,,fits4 ,the person ought to be immediately carried into the open air1 and the temples should be rubbed with strong vinegar and brandy1 and volatile salts or spirits held to the nose4 ,the patient should then be laid on the back with the head low1 and have a little wine or other cordial poured into the mouth4 ,if subject to hysteric fits1 castor or assaftida should be applied to the nose1 or burnt feathers1 horn1 or leather4 ,,to ,,relieve ,,sudden ,,bleeding4 ,dry lint put up the nostrils1 pledgets of lint dipped in spirits1 or weak solution of blue vitriol1 or from ten to twenty drops of oil of turpentine taken in water1 generally stop discharges of blood4 ,,to ,,make ,a ,,warm ,,bath4 ,water for a warm bath should be rather more than a blood heat1 or from #ij to #ajj of the thermometer1 and if a portable tin bath is not at command1 and a warm bath is suddenly wanted1 the quickest mode of making one1 is to knock in the head of a beer or wine cask1 according to the size of the patient1 and every neighbourhood will supply these1 as well as sufficient quantities of hot water1 clean or dirty4 ,,to ,,restore ,,suspended ,,animation4 ,in cases of substances being stopt between the mouth and the stomach1 where they cannot be extracted by the fingers or otherwise1 the person should swallow a piece of meat or tow tied to a thread1 which should be immediately drawn up again4 ,emetics are sometimes serviceable1 and injections of warm milk and water frequently remove the obstructions4 ,when animation is suspended by noxious vapours1 the usual methods in fainting should be employed1 and lemonade or vinegar and water given to the patient as soon as he can swallow4 ,when it proceeds from extreme cold1 the part affected should be immersed in cold water1 or rubbed with snow till they recover their natural warmth4 ,,to ,,relieve ,,an ,,apoplectic ,,fit4 ,every method should be taken to lessen the circulation of blood towards the head2 the patient should be kept easy and cool1 the head raised high1 and the feet suffered to hang down4 ,the clothes should be loosened and fresh air admitted into the room1 and medical assistance procured immediately for bleeding4 ,apoplexy is preceded by giddiness1 pain1 and swimming of the head1 loss of memory1 c4 and on the symptoms appearing1 bleeding1 slender diet1 and opening medicines are advisable1 and often act as preventives4 ,,to ,,ease ,,or ,,cure ,,head-,,aches4 ,most head-aches arise from imperfect digestion1 either from acidity1 or from accumulations of bile4 ,the first cause may be removed by half a tea-spoonful of carbonate of soda1 or by a dessert spoonful of magnesia1 in a small tumbler of water4 ,but if the cause is bilious1 then two or three antibilious pills1 or a pill of from two to five grains of calomel1 is the best remedy1 and this may be assisted in its operation by half an ounce of salts in a large tumbler of water1 in the morning4 ,washing the head with cold water1 is always salutary in habitual head-aches1 particularly at rising in the mornings4 ,,for ,,cancer4 ,one part of red lead1 in fine powder1 and two parts of hog's-lard4--,spread on lint1 and dress the sore twice a day4 ,,for ,,the ,,gravel4 ,three drams of prepared natron 7which may be obtained for three-pence7 in a quart of soft cold water1 and take half of it in the course of the day2 continue it for a few days1 and the complaint will subside4 ,it may be taken at any hour1 but it is best after a meal4 ,,for ,a ,,cold ,,and ,,cough4 ,a large tea-cupful of linseed1 two pennyworth of stick-liquorice1 and a quarter of a pound of sun raisins1 put to two quarts of soft water1 and simmered over a slow fire1 till reduced one-third or more2 add thereto a quarter of a pound of sugar-candy pounded1 a table-spoonful of old rum1 and a table-spoonful of white wine vinegar1 or lemon-juice4 ,note--the rum and vinegar should be added only to the quantity which is about to be taken immediately4 ,drink half a pint at going to bed1 or a small quantity at any time when the cough is troublesome4 ,,for ,a ,,constitutional ,,or ,,winter ,,cough1 ,,by ,,sir ,,william ,,knighton1 ,,bart4 ,take of almond emulsion1 #g ounces2 syrup of white poppies1 oxymel of squills1 of each two drams2 compound powder of gum tragacanth1 one dram4 ,two table-spoonsful to be taken frequently4 ,,for ,a ,,sore ,,throat4 ,inhale the steam of hot vinegar1 through the spout of a tea-pot1 or a funnel1 for about half an hour just before you go to bed3--also two or three times in the course of the day1 and keep at home4 ,a piece of flannel dipped in hartshorn will be serviceable1 applied when going to bed4 ,in a relaxed sore throat1 a few lumps of sugar dipped in brandy1 and gradually dissolved in the mouth1 will be very efficacious4 ,,for ,a ,,cold4 ,bathe the legs and feet in warm water at night1 and take1 going into bed1 a drink of hot whey1 with #d grains of nitre4 ,if a sore throat1 tie round it three or four folds of flannel sprinkled with spirits4 ,,bathing ,,the ,,feet ,,and ,,legs ,,in ,,warm ,,water ,,at ,,night4 ,this is an excellent remedy in all cases of colds1 coughs1 hoarseness1 pains and head-aches2 for in the above-mentioned complaints1 inflammation1 or undue determination of blood to the part affected1 is present4 ,after this operation the patient should instantly go to bed4 ,,to ,,clean ,,the ,,teeth ,,and ,,gums1 ,,and ,,make ,,the ,,flesh ,,grow ,,close ,,to ,,the ,,root ,,of ,,the ,,enamel4 ,one ounce of myrrh1 in fine powder1 two spoonsful of the best honey1 and a little sage1 in fine powder1 mixed together1 with which rub the teeth and gums night and morning4 ,a ,,preservative ,,from ,,the ,,tooth-,,ache4 ,after having washed your mouth with water1 rinse the mouth with a tea-spoonful of lavender water mixed with an equal quantity of warm or cold water1 to diminish its activity4 ,another4 ,to a table-spoonful of any spirit1 and the same quantity of vinegar1 add a tea-spoonful of salt4 ,when mixed1 hold the liquid in your mouth1 so as to enter the cavity of the tooth4 ,,warts ,,and ,,corns4 ,red spurge destroys warts and corns4 ,,warts4 ,cut an apple1 and rub it for a few minutes over the wart2 the juice of the apple will loosen the wart1 and in a few days it will drop off4 ,any strong acid1 either vegetable or mineral1 has the same tendency4 ,,corns4 ,mr4 ,cooper1 in his ,dictionary of ,surgery1 gives the following recipe as infallible for the cure of corns3--,take two ounces of gum ammoniac1 two ounces of yellow wax1 six drams of verdigris1 melt them together1 and spread the composition on a piece of soft leather or linen2 cut away as much of the corn as you can with a knife before you apply the plaster1 which must be renewed in a fortnight1 if the corn is not by that time gone4 ,,for ,,burns ,,or ,,scalds4 ,when the blisters are open1 dress them with a simple white ointment spread thinly on the smooth side of lint1 the first day1 and every day after sprinkle a little powder of prepared chalk1 and dress it as before4 ,to alleviate the immediate pain1 apply any quick evaporating fluid1 as ther1 spirits of wine1 or brandy2 or better than all1 if at hand1 spirits of turpentine1 or rags dipped in vinegar and water1 and often renewed4 ,another4 ,rub the part burnt every two or three hours with spirits of turpentine1 or with vinegar if the skin be not broken1 or vinegar and cold water4 ,half a pound of alum dissolved in a quart of water1 likewise makes an admirable wash for a burn or scald2 bathe the part with a linen rag dipped in the mixture1 then bind the rag upon it with a slip of linen1 and keep it moist with the alum water for two or three days1 without removing the bandage4 ,,to ,,extinguish ,,fire ,,which ,,may ,,have ,,caught ,,the ,,clothes4 ,the mischief which arises from this accident is owing to the party standing in an erect position1 because flame ascends1 and feeds and accumulates in intensity during its ascent4 ,the first remedy is1 therefore1 to lay the child or other person on the floor1 in which position the flames will not only make no progress1 but will do little or no harm to the person4 ,the fatal consequences of this accident arise from the ascent of the flame to the throat1 head1 and sensitive organs1 an effect which cannot take place if the body is instantly placed in an horizontal position4 ,sir ,richard ,phillips1 who first promulgated this treatment1 proved its efficacy by taking two strips of muslin1 a yard long1 and one of them1 which was set on fire at the end1 and held perpendicularly1 burnt out with an intense flame in less than half a minute2 but the other piece1 laid hollow and horizontally1 on being set on fire at the end1 burnt even with difficulty1 and twenty minutes elapsed before it was entirely consumed2 the flame at the same time being inconsiderable and harmless4 ,after the person on fire has been laid horizontally1 the best method of extinguishing the fire1 is an immediate covering of any kind1 and when every spark has been extinguished1 spirits and water1 or vinegar and water1 should be applied to affected parts till the pain is removed4 ,adult females1 whose clothes take fire1 should have the presence of mind instantly to throw themselves on the floor1 and in that case1 no serious injury can ever arise1 and if this precaution were generally known1 many families would have been relieved from the unavailing affliction of the loss of dear connexions1 and from the heart-rending scenes which1 under other circumstances1 they have been fated to witness4 ,,for ,a ,,bruised ,,eye4 ,take conserve of red roses and rotten apple in equal quantities1 wrap them in a fold of thin cambric1 or old linen1 and apply it to the eye2 it will relieve the bruise and remove the blackness4 ,,for ,a ,,sprained ,,ancle ,,or ,,wrist4 ,foment it with warm vinegar for five minutes every four hours1 wet it afterwards with rectified spirit of wine1 and rub it gently4 ,sit with the foot on a low stool1 and occasionally rest upon the ancle1 and move it gently backwards and forwards4 ,,oxalic ,,acid4 ,a heaped table-spoonful of magnesia1 mixed in a middling sized tumbler of water1 and drank immediately after oxalic acid has been swallowed1 will save life4 ,,for ,,the ,,bite ,,of ,a ,,mad ,,dog4 ,take a spoonful of common salt1 add as much water as will make it damp2 apply it like a poultice every six hours1 and it will be sure to stop the hydrophobia4 ,,remedy ,,for ,a ,,wasp',s ,,sting4 ,over the spot where the sting has entered1 apply the pipe of a key1 press it for a minute or two1 and the pain and swelling will disappear4 ,,to ,,avoid ,,injury ,,from ,,bees4 ,a wasp or bee swallowed1 may be killed before it can do harm1 by taking a tea-spoonful of common salt dissolved in water4 ,it kills the insect and cures the sting4 ,salt1 at all times1 is the best cure for external stings2 sweet oil1 pounded mallows1 or onions1 or powdered chalk made into a paste with water1 are also efficacious4 ,if bees swarm upon the head1 smoke tobacco1 and hold a empty hive over the head1 and they will go into it4 ,,for ,,the ,,poison ,,of ,,the ,,adder4 ,olive oil is an absolute specific for the bite 7or sting1 as it is erroneously called17 of the adder2 the oil should be well rubbed upon the part bitten3 in case of violent symptoms a glass or two should be taken inwardly4 ,if olive oil is not at hand1 common sweet oil will answer the purpose4 ,,method ,,of ,,restoring ,,life ,,to ,,the ,,apparently ,,drowned4 ,avoid all rough usage4 ,do not hold up the body by the feet1 or roll it on casks1 or rub it with salt1 or spirits1 or apply tobacco4 ,lose not a moment1 carry the body1 the head and shoulders raised1 to the nearest house4 ,place it in a warm room4 ,let it be instantly stripped1 dried1 and wrapped in hot blankets1 which are to be renewed when necessary4 ,keep the mouth1 nostrils1 and the throat free and clean4 ,apply warm substances to the back1 spine1 pit of the stomach1 arm pits1 and soles of the feet4 ,rub the body with heated flannel1 or warm hands4--,attempt to restore breathing1 by gently blowing with bellows into one nostril closing the mouth and the other nostril4 ,keep up the application of heat4 ,press down the breast carefully with both hands1 and then let it rise again1 and thus imitate natural breathing4 ,continue the rubbing1 and increase it when life appears1 and then give a tea-spoonful of warm water1 or of very weak wine or spirits and warm water4 ,persevere for six hours4 ,send quickly for medical assistance4 ,,the ,,land ,,steward ,,and ,,bailiff4 ,to form a complete ,,land ,,steward1 it is requisite that theory and practice should be combined4 ,by consulting books we profit by the experience of other men1 enlarge our own sphere of thinking1 and add more1 perhaps1 to our stock of knowledge in a short space of time1 than could be acquired by long and laborious practice4 ,no land steward or even ordinary farmer should be without ,young's ,farmer's ,calendar1 the last edition of which1 improved by ,middleton1 contains a body of valuable information2 but ,mr4 ,lawrence on this subject1 with great propriety1 recommends the reading of ,tull and ,miller1 as the great originals on tillage2 ,ellis on sheep and other live stock2 and the ,surveys of the several ,counties of the ,kingdom1 made1 and published by the ,board of ,agriculture4 ,to these1 for a further knowledge in the treatment of live stock1 may be recommended a perusal of our best veterinary treatises4 ,we must also recommend ,sir ,john ,sinclair's ,code of ,agriculture1 as a companion to ,middleton's edition of ,young's ,calendar1 and these1 with ,mackenzie's ,receipt ,book1 ought to be the standing literary furniture of every steward's room4 ,the land steward should never undertake more business than he can faithfully and properly execute1 and therefore should have no other occupation or profession to attend2 the mere collecting of rents and giving discharges being the least considerable part of his duty4 ,on his first entering into office1 he should make a general survey of all the estates and property entrusted to his care3--he should also form an inventory1 and open a set of books on a clear and perspicuous plan1 if not already done by his predecessor1 taking care to enter in them a correct list of all the books1 writings1 deeds1 schedules1 court-rolls1 c4 ,from this survey1 whether left by his predecessor1 or taken by himself1 regular memorandums should be made in a book1 of every thing necessary to be remarked or executed1 of the places where deficiencies are found1 or improvements may be made2 of buildings and repairs necessary2 insurances1 dates of leases1 rates1 nuisances1 trespasses1 live and dead stock1 game1 timber1 fencing1 draining1 paths1 and roads1 culture1 commons1 rivers1 and sea coasts1 and of every other specific article relative to his trust1 which deserves attention1 and therefore ought not to be committed to loose papers1 or left to memory4 ,he should endeavour to gain a practical knowledge of the characters and conduct of inferior servants1 taking nothing upon trust2 but observing with his own eyes their performances early and late4 ,a faithful steward will lose no time in detecting the peculations1 and counteracting the combinations among those servants who are under his controul1 which may be prejudicial to the estate of his principal2 and of replacing them with servants of fair character1 to whom ample wages should be allowed2 and the job work1 or more profitable kinds of labour1 should be impartially dealt out to them1 that so1 all may be equally benefited1 and equally satisfied4 ,every farm1 when surveyed1 should be correctly described in a map1 of which the tenant should have a copy4 ,a ,terrier should also be kept of the commonfield-lands1 for the satisfaction of the tenant as well as the lord1 and where the bounds of any parcel of land are dubious1 they should be fixed1 and properly marked out1 by a jury impannelled at the manor court4 ,the boundaries of the parish and precincts should also be ascertained1 and the particular property of the lord kept entire1 by the annual custom of perambulation on ,holy ,thursday1 and its concomitant ceremonies4 ,the steward should frequently ride round and make an eye survey of the estates1 in order to obviate any disputes1--to prevent encroachments1 and to afford timely advice and assistance if necessary4 ,he should see that all repairs are duly and substantially performed according to covenant1 ditches cast and scoured1 water courses kept free1 common rights fairly enjoyed1 according to the custom of the manor1 the commons not overstocked by one1 in prejudice to others1 observe that the underwood be cut at the stated periods1 that the trees are properly lopped and topped without damage to the lord1 that the wood-wards do watch and report all trespasses by cattle and otherwise1 and to discourage poaching and the destruction of game1 by all fair1 moderate1 and rational means4 ,the tenants should not be suffered to let their lands be over-run by moles--nor the commons and woodlands by swine unrung4 ,the strictest caution should be used to prevent all the produce of the estates1 that is fit for manure or other useful purposes1 from being alienated or carried off4 ,an eye ought always to be kept on the surveyor of the highways of the neighbouring parishes1 to see that no nuisance exists1 or bridge or highway be neglected4 ,trespasses from stray cattle ought to be prevented1 and if necessary punished1 as well as the depredations of dogs1 which often do much injury to the farmer4 ,it behoves the steward to support1 and cause to be recognized1 all the ancient manorial rights and privileges that are usually respected4 ,heriots accruing from copyhold estates1 ought not to be taken in kind1 but a moderate fine should be levied in lieu thereof4 ,encouragement should be given to improvements in cultivation4 ,the best heads of cattle should be introduced1 and any successful mode of culture recommended among the tenantry4 ,they should also be stimulated to plant fruit-trees1 as means of adding to the produce without encumbering the land4 ,the transactions of the steward should always be pure1 incorruptible1 and free even from suspicion4 ,he ought not to sell preference1 either for money or for any indirect consideration1 such concession to him being in effect a robbery on the tenant1 or on his employer1 who is entitled to all the advantages which can accrue from his estate4 ,if a sum of money is covertly given for preference in a lease1 then the lease is worth so much more1 and the proprietor is defrauded of the difference4 ,nothing can be more pernicious to an estate than such underhand transactions4 ,modest industry and merit are thereby subverted by the audacity of knaves1 and the steward1 from the moment he has thus sold himself becomes a dependent on the honour of the parties4 ,preference given to kin ought also to be avoided1 and every nobleman and gentleman is justified in being jealous of the introduction of his steward's kindred upon his estate1 often to the great prejudice of his old and attached tenants4 ,many stewards become the tyrants of their vicinity by an impertinent interference with the domestic economy of the families of the tenants1 presuming to prescribe in regard to their dress1 habits1 and amusements1 seeming thereby to consider them as vassals1 instead of freemen1 to whose industry their landlord is indebted for his ease and luxury4 ,with these affairs the steward has no concern1 and every farmer and his family should be left to their own discretion in such particulars1 if they pay with regularity the average rent of their vicinity1 and do not manifestly deteriorate the estate2 they are1 and ought to be1 in all their domestic and personal concerns1 and also in their opinions1 religious and political1 as independent of the steward1 or of his employer1 as these parties are of them4 ,his interference has1 in truth1 tended to retard the civilization of the agricultural classes1 and1 in many districts1 placed them one or two centuries behind the inhabitants of towns4 ,the steward1 therefore1 who forbears to meddle with what does not properly concern him1 will enjoy the love of tenantry1 and that affection will always best promote the interest of his employers4 ,whilst the steward is not unmindful of every possible improvement1 he should keep in view every appearance of the existence of minerals or metals1 that so the needful essays or experiments may be made under the superintendance of persons of experience and fidelity4 ,proximity to the sea coast1 navigable rivers1 canals1 or great towns1 will much enhance the value of such discoveries4 ,every opportunity should be embraced of letting land on building leases1 as a means of greatly improving the value of estates2 the fitness by means of water and roads for the establishment of a manufactory1 or a village1 or1 by being near the sea coast1 for a fishery1 are objects too important to be overlooked by a faithful and intelligent agent4 ,it has already been remarked1 that the land steward should not be engaged in any business that would detract from that attention which is required in the faithful discharge of the duties of his office2 and even in performing those engagements1 he should occasionally be assisted1 in cases of importance1 where he may consider his own knowledge not sufficient1 by an able professional adviser4 ,he will most require this aid in the making of leases1 deeds1 agreements1 and other legal instruments4 ,the balance of cash1 which may often be considerable1 ought not be allowed to lie idle in the house4 ,all money is part of the vital blood of society1 and should be kept in circulation4 ,this may be effected either by lodging it at a country bank1 where moderate interest will be allowed for it1 or by discounting the notes of respectable tenants1 who1 at certain turns of the season1 are often in want of ready money1 and their notes will1 in many cases1 serve as cash payments for other purposes1 or they may be made to fall due at periods when cash will be wanted1 while it will thus be accumulating at five per cent4 ,no risk need be incurred in such transactions1 while the accommodation would add much to the prosperity of the estate4 ,if the steward reside in ,london1 spare cash may1 in like manner1 be employed at a full rate of interest1 by discounting such good bills as are always to be met with at the principal brokers in and about ,lombard ,street2 and these bills will be received by the bankers as they arrive at maturity4 ,by this means #c or #d per cent may always be added to the income of a nobleman or gentleman1 or sufficient to pay the wages of all the servants4 ,in the business of accounts1 the first objects are1 arrangement1 perspicuity1 and security4 ,in all accounts of property1 there are certain general rules which must be attended to1 the chief of which are the following3 #ast4 ,trust as little as possible to memory1 but make memorandums of payments1 receipts1 bargains1 agreements1 c4 on the instant4 #b;d4 ,pay no money without receiving a proper discharge4 #c;d4 ,give up no security1 lease1 agreement1 or other valuable property1 without taking in return a written acknowledgement4 #dth4 ,let all contingent1 undecided1 or uncertain transactions be forthwith entered1 with every necessary remark1 voucher1 and reference4 #eth4 ,post all the various transactions under their proper heads as soon as possible4 #fth4 ,fold1 label1 date1 and class all papers1 the most valuable of which are to be deposited at the end of every year1 in a secure place1 with the date on the outside4 ,perhaps the two principal books necessary to be kept1 are a ,,day-,,book or ,,journal1 and a ,,ledger1 with two other books1 to be called the ,,memorandum-,,book1 and ,,general ,,inventory4 ,a portable ,,pocket ,,memorandum-,,book will also be found to be convenient4 ,every servant in trust under the land steward ought to be provided with an account book appropriately ruled3 this book should be examined and passed monthly by the steward and an abstract of it transcribed into his journal4 ,,form ,,of ,,the ,,journal4 ,journal belonging to the ,right ,hon4 ,lord ,viscount ,a4 ,x4 ,y4 ,steward4 #ahbe4 ,dr4 ,cash ,cr4 ---------------------------------------- --------------------------- ,date ,fol4 in s4d4 s4d4 #ahbe4 ,ledger ,jan4 #f ,agreed this day with ,r4 ,p4 to accept as a compensation for a ,heriot1 due on the death of his father1 #cj4 ------------------------------- #ag ,recd4 of ,c4 ,l4 for half year's rent1 due at ,christmas last #be #j #j ------------------------------- #ba ,recd4 of ,s4 ,r4 for one year's rent in full1 to do4 #ge #j #j ------------------------------- #ca ,paid the following persons their bills3-- ,t4 ,m4 saddler1 as pr4 bill to ,xmas4 #bb #e #j ,w4 ,r4 ,smith do4 do4 #bi #f #j ----------------------- #ajj #j #j #ea #aa #j #ea #aa #j ----------- ,balance this month4 #dh #i #j ---------------------------------------- ---------------------------- ,the journal1 spoken of1 should be kept as a book of reference for every transaction that occurs1 and which is to be entered daily1 precisely as it occurs2 and if it be afterwards found necessary1 is to be entered in the ledger as a distinct and separate account--from all others4 ,this journal will1 of course1 include every cash transaction1 and save the trouble of keeping a separate cash-book4 ,the cash account may be posted regularly in the ledger1 under a general head1 bearing that title4 ,in the ledger will1 of course1 be opened an account with every tenant1 and as a consequence with ,dr4 and ,cr42 also an account ,dr4 and ,cr4 of every article1 the increase1 decrease1 and actual state of which1 it is necessary to ascertain with precision4 ,the ,,memorandum ,,ledger being paged1 and having an alphabet1 is for the purpose of containing the head title of every memorandum of consequence1 and pointing out the page1 in the journal1 where the particulars are to be found4 ,this ought to be examined frequently1 and the items that are become useless1 marked out2 those remaining unmarked1 should1 if numerous1 be carried forward4 ,the regular1 or occasional deposits of leases1 deeds1 and other documents of importance1 are invariably to be pointed out by a memorandum1 as it may be of great import to successors and survivors4 ,from these original sources1 transcripts may be made in any form required1 for the use of the principal or lord4 ,an account current of cash received and paid should be made out annually1 half-yearly1 or otherwise1 to be examined1 passed1 and signed by the principal4 ,,the ,,house ,,steward4 ,this is the most important officer in domestic establishments1 and is seldom adopted except in the families of noblemen or gentlemen of great fortunes1 by whom he is appointed as their locum tenens1 not only to superintend such necessary business as1 from their rank and condition1 or other circumstances1 they cannot undertake1 but also to control and manage1 generally1 all the most important concerns of the household4 ,it follows1 therefore1 that he ought to be a man of great experience in household affairs1 steady and attentive in his conduct1 and of approved principles and integrity4 ,his character must be irreproachable and exemplary1 that he may be regarded with confidence and satisfaction by his employers1 and respected by those around him4 ,his chief business will be to hire1 manage1 and direct1 and discharge every servant of every denomination4 ,to appropriate to every domestic his proper and express business1 and to see that it be done accordingly4 ,he ought to make it a point never to take a servant without strict enquiry as to his moral character1 orderly conduct1 and abilities for his situation1 nor ought he to withhold a fair character from any servant he discharges4 ,the ,house ,steward1 by the suavity of his manners1 and equable deportment1 has it in his power to sustain the reputation of his master in high estimation1 and to make his whole household comfortable and happy4 ,for further hints respecting servants we refer to the ,address to the ,mistresses of ,families1 in the dedication1 p4 #aj1 #aa1 and #ab2 and to those given to the ,housekeeper1 p4 #eb1 #ec1 and #ed4 ,ability to provide for the family in the best manner1 is another qualification indispensably necessary in the ,house ,steward4 ,he is expected to be a competent judge of the nature and qualities of provisions1 their comparative values1 the best seasons for purchasing the several articles1 and the cheapest and most economical markets or places to attend4 ,the best way to go to market is with ready money2 or to deal with tradesmen of probity1 and to settle their accounts early and at regular and stated periods1 but never to disappoint them1 at the expected times1 which makes his custom nearly equivalent to cash1 and he will consequently be served with the best articles and on the lowest terms4 ,a conscientious and honest discharge of his duty in this respect1 will tend greatly to the satisfaction of his employers1 and redound to his own credit4 ,other hints on the subject will be found under the head ,housekeeper1 p4 #ed and #ee2 and directions for marketing1 which may afford some hints1 even to an expert and an adroit practitioner1 may be found p4 #ge to #hh4 ,the abilities of the ,house ,steward1 as an accountant1 are not required to be very considerable4 ,he is merely to keep an account of monies received by him1 on one page1 and of monies paid or disbursed by him1 on the opposite page2 and these two pages being cast up1 and the amount of one side being deducted from the amount of the other1 will1 if the account has been correctly kept1 shew at once the exact balance1 belonging to his employer1 remaining in his hands4 ,it will be the business of the housekeeper to examine1 weigh1 and compare the several articles1 as they are brought in1 with the tickets sent with them by the respective tradesmen1 and these tickets1 so examined and signed1 will enable the ,steward to check the tradesmen's bills when brought in1 previously to their being paid4 ,an upright and trust-worthy ,steward will discharge this part of his duty1 as well as every other1 with zeal1 fidelity1 impartiality1 and integrity2 bearing for ever on his mind this pleasing truth1 that1 8every man's station is honourable or otherwise1 as his own conduct makes it40 ,salary from #ajjl4 to #bejl4 and upwards4 ,,the ,,steward',s ,,room ,,boy4 ,there is seldom a lad of this description kept1 except in families where there is a house steward1 or comptroller of the household1 when the servant is appointed to attend on him1 run on errands1 carry messages1 c4 ,he waits at table1 or makes himself otherwise useful in the steward's-room2 trims the lamps that are in use below stairs1 and cleans the servants' boots and shoes4 ,wages from #hl4 to #abl4 per annum4 ,,the ,,butler4 ,at first rising1 it is the duty of the ,butler1 where no valet is kept1 to manage and arrange his master's clothes1 and carry them to his dressing-room1 his boots and shoes being cleaned by the footman or under butler4 ,it is his proper business to see that the breakfast is duly set1 the under butler or footman carrying up the tea urn1 and the butler the eatables2 he1 or the under butler waiting during breakfast4#ai ,on taking away1 he removes the tea-tray1 and the under butler or footman the urn1 cloth1 c4 ,the breakfast things being taken away1 and the plate1 c4 cleaned and put away under his directions1 the ,butler then gets his own breakfast with the housekeeper1 unless the servants all breakfast together at an earlier hour4 ,if no valet is kept1 he then attends in his master's dressing-room1 sets it in order1 carries down his clothes to be brushed by the under butler or footman1 and attends to every thing connected with his master's clothes1 linen1 c4 or sees that what is wanted is done by others4 ,he now cleans himself to attend company or visitors at the door1 which he is to answer1 receive cards1 deliver messages1 c4 ,at luncheon time1 the cloth being laid by the under butler or footman1 it is the duty of the ,butler to carry in the tray1 or arrange the table1 and when there is company1 he waits in the room assisted by the other servants4 ,if wine is wanted for the luncheon1 it is his duty to fetch it from the cellar2 and if ale1 to draw or bring it up when wanted4 ,the keys of the wine and ale cellars are specially kept by him1 and the management of the wine1 the keeping the stock book1 and also of ale in stock1 or in brewing1 are in his particular charge4 ,this duty he generally performs in the morning before he is drest to receive company1 and he then brings out such wine as is wanted for the day's use4 ,it is his duty to fine wine as it comes in the pipe1 and to superintend the bottling1 sealing it himself1 and disposing it in binns so as to know its age and character4 ,while these duties and those of brewing are in hand1 he leaves the parlour and waiting duties to the under butler and footman4 ,where no steward is kept1 he pays all bills for wine1 spirits1 ale1 malt1 coals1 and in general1 all bills not in the housekeeper's or kitchen department4 ,sometimes1 also1 he pays the other male servants4 ,at dinner time1 the under butler or footman lays the cloth1 and carries up the articles wanted1 under the direction of the ,butler1 who gives out the necessary plate1 kept by him under lock1 and generally in an iron chest4 ,he sets and displays the dinner on the table1 carrying in the first dish1 waits at the side-board1 hands wine round or when called for2 removes every course1 and sets and arranges every fresh course on the table according to his bill of fare1 which is placed on the side-board for reference2 and does not leave the dinner room till the dessert and wine have been placed on the table by him or under his direction4#bj ,it is then his business to see that the plate1 glasses1 c4 are carried to the pantry1 cleaned1 and wiped by the under butler and footman1 and the whole carefully put in their proper places4 ,having taken his own dinner with the other servants out of livery1 generally at one o'clock1 he gets his tea while the family in the parlour are taking their wine and dessert1 and in the mean time1 the under butler or footman prepares the tea things for the parlour4 ,if the bell rings during the dessert1 the ,butler answers1 and does the same for the remainder of the evening4 ,the under butler is now engaged in cleaning the plate and arranging the pantry4 ,the tea tray is carried up by the ,butler1 assisted by the footman2 and in waiting at tea1 the ,butler hands round the cups on the tray1 the footman assisting with the eatables4 ,the ,butler removes the tea-tray1 and the footman the urn1 c4 ,the footman carries in coals1 but the ,butler manages the candles4 ,when tea is made below1 it is done by the housekeeper1 but carried up and handed round by the ,butler and footman4 ,if there is company1 the refreshments1 wine1 ices1 c4 are carried up by the ,butler1 assisted and followed by the footman4 ,when there is supper1 the under ,butler or ,butler arranges the same1 and it is managed like the dinner4 ,slippers1 dressing gown1 night candles1 c4 are carried up and disposed by the ,butler4 ,after his master has gone to bed1 he goes to his dressing-room1 takes down such things as want cleaning or brushing1 and gives them to the footman4 ,he then looks over the plate1 locks it up1 sees that all the men servants are gone to bed1 the doors locked1 and windows fastened1 and then retires to rest himself4 ,this business is strictly domestic1 but he goes out to order things in his department1 and he is sometimes employed abroad in any confidential business1 to which the under servants are considered unequal4 ,the wages of regular ,butlers1 in large families1 are from #ej to #hjl4 per annum2 but in smaller families1 from #cj to #ejl4 ,the perquisites1 if he perform the duty of valet1 are his master's cast off clothes2 and as ,butler1 he gets the pieces of wax candles1 the second hand cards1 compliments on paying tradesman's bills1 or ,christmas boxes and wine for his own use4 ,he finds his own clothes1 washing1 c4 and is expected to be genteel and clean in his person4 ,in all things connected with the establishment1 he is supposed1 when no steward is kept1 to represent his master2 and as various accounts are under his direction1 he ought to be able to write a fair hand1 and to be ready in the first rules of arithmetic4 ,from this display of his duties1 it will appear that his office is no sinecure2 and as the good order and economy of an establishment depends much on the vigilance of the ,butler1 when no steward is kept1 so a ,butler who knows his duties1 and performs them with zeal1 integrity1 and ability1 cannot be too highly prized by judicious heads of families4 ,to manage foreign ,wines4 ,the principal object to be attended to in the management of foreign wine vaults1 is to keep them of a temperate heat4 ,care must be taken1 therefore1 to close up every aperture or opening1 that there may be no admission given to the external air4 ,the floor of the vault should likewise be well covered with saw-dust1 which must not be suffered to get too dry and dusty1 but must receive now and then an addition of new1 lest1 when bottling or racking wine1 some of the old dust should fly into it4 ,at most vaults1 in the winter1 it is necessary to have a stove or chafing-dish1 to keep up a proper degree of warmth4 ,in the summer time it will be best to keep them as cool as possible4 ,to ,fit up a ,cellar of ,wines and ,spirits4 ,provide a good rope and tackling1 to let down the casks into the vault or cellar1 and a slide1 ladder1 or pulley for the casks to slide or roll on2 ,a pair of strong slings2 ,a pair of can hooks and a pair of crate hooks2 ,a block of wood to put under the pipes when topping them over in a narrow passage1 or in casing them2 ,a small valinch to taste wine2 ,a crane1 and a small copper pump to rack off2 ,two or three gallon cans1 made of wood2 ,a large wooden funnel2 ,two or three copper funnels from a quart to a gallon each2 ,two racking cocks2 ,two wine bottling cocks2 ,a brace and various bits2 ,two small tubs2 ,a square basket to hold the corks2 ,two small tin funnels2 ,a small strainer2 ,two cork screws2 ,two or three baskets2 ,a wisk to beat the finings2 ,three flannel or linen bags2 ,a strong iron screw to raise the bungs2 ,a pair of pliers2 ,bungs1 corks1 and vent pegs2 ,two frets or middle sized gimblets2 ,some sheet lead and tacks to put on broken staves2 ,brown paper to put round cocks and under the lead1 when stopping leaks2 ,a staff with a chain at one end to rumage the wines1 c4 ,shots and lead canister1 or bristle brush1 and two cloths to wash bottles2 ,two large tubs2 ,some small racks that will hold six dozen each2 ,a cooper's adze2 ,an iron and a wooden driver to tighten hoops2 ,two dozen of wooden bungs of different sizes2 ,a thermometer1 which is to be kept in the vault1 a stove or chafing-dish1 to keep the heat of the vault to a known temperature2 ,a few dozen of delf labels2 ,a cup-board to hold all the tools2 ,a spade1 two good stiff birch brooms1 and a rake to level the saw-dust4 ,to restore pricked ,british ,wines4 ,rack the wines down to the lees into another cask1 where the lees of good wines are fresh2 then put a pint of strong aqua vit1 and scrape half a pound of yellow bees-wax into it1 which by heating the spirit over a gentle fire1 will melt2 after which dip a piece of cloth into it1 and when a little dry1 set it on fire with a brimstone match1 put it into the bung-hole1 and stop it up close4 ,another ,method4 ,first prepare a fresh empty cask1 that has had the same kind of wine in it which is about to be racked1 then match it1 and rack off the wine1 putting to every ten gallons two ounces of oyster-shell powder1 and half an ounce of bay salt1 then get the staff and stir it well about1 letting it stand till it is fine1 which will be in a few days2 after which rack it off into another cask1 7previously matched7 and if the lees of some wine of the same kind can be got1 it will improve it much4--,put likewise a quart of brandy to every ten gallons1 and if the cask has been emptied a long time1 it will match better on that account2 but if even a new cask1 the matching must not be omitted4 ,a fresh empty cask is to be preferred4 ,this method will answer for all made wines4 ,to rack ,foreign ,wine4 ,the vault or cellar should be of a temperate heat1 and the casks sweet and clean4 ,should they have an acid or musty smell1 it may be remedied by burning brimstone matches in them2 and if not clean1 rinse them well out with cold water1 and after draining rinse with a quart of brandy1 putting the brandy afterwards into the ullage cask4 ,then strain the lees or bottoms through a flannel or linen bag4 ,but put the bottoms of port into the ullage cask without going through the filtering bag4 ,in racking wine that is not on the stillage1 a wine-pump is desirable4 ,to manage and improve poor ,red ,port4 ,if wanting in body1 colour1 and flavour1 draw out thirty or forty gallons1 and return the same quantity of young and rich wines4 ,to a can of which put three gills of colouring1 with a bottle of wine or brandy4 ,then wisk it well together1 and put it into the cask stirring it well4 ,if not bright in about a week or ten days1 fine it for use2 previous to which put in at different times a gallon of good brandy4 ,if the wine is short of body1 put a gallon or two of brandy in each pipe1 by a quart or two at a time1 as it feeds the wine better than putting it in all at once4 ,but if the wines are in a bonded cellar1 procure a funnel that will go to the bottom of the cask1 that the brandy may be completely incorporated with the wine4 ,to manage ,claret4 ,claret is not a wine of a strong body1 though it requires to be of a good age before it is used1 and1 therefore1 it should be well managed2 the best method is to feed it every two or three weeks with a pint or two of ,french brandy4 ,taste it frequently1 to know what state it is in1 and use the brandy accordingly1 but never put much in at a time1 while a little incorporates with the wine1 and feeds and mellows it4 ,if the claret is faint1 rack it into a fresh-emptied hogshead1 upon the lees of good claret2 and bung it up1 putting the bottom downwards for two or three days1 that the lees may run through it4 ,to colour ,claret4 ,if the colour be not yet perfect1 rack it off again into a hogshead that has been newly drawn off1 with the lees2 then take a pound of turnsole1 and put it into a gallon or two of wine2 let it lie a day or two1 and then put it into the vessel2 after which lay the bung downwards for a night1 and the next day roll it about4 ,or1 take any quantity of damsons or black sloes1 and strew them with some of the deepest coloured wine and as much sugar as will make it into a syrup4 ,a pint of this will colour a hogshead of claret4 ,it is also good for red port wines1 and may be kept ready for use in glass bottles4 ,to restore ,claret that drinks foul4 ,rack it off from the dregs on some fresh lees of its own kind1 and then take a dozen of new pippins1 pare them1 and take away the cores or hearts3 then put them in the hogsheads1 and if that is not sufficient1 take a handful of the oak of ,jerusalem1 and bruise it2 then put it into the wine1 and stir it well4 ,to make ,claret and ,port rough4 ,put in a quart of claret or port two quarts of sloes2 bake them in a gentle oven1 or over a fire1 till a good part of their moisture is stewed out1 then pour off the liquor1 and squeeze out the rest4 ,a pint of this will be sufficient for #cj or #dj gallons4 ,,to ,,recover ,,pricked ,,foreign ,,wines4 ,take a bottle of red port that is pricked1 add to it half an ounce of tartarised spirit of wine1 shake the liquor well together1 and set it by for a few days1 and it will be found much altered for the better4 ,if this operation be dexterously performed1 pricked wines may be absolutely recovered by it1 and remain saleable for some time2 and the same method may be used to malt liquors just turned sour4 ,to manage ,hermitage and ,burgundy4 ,red hermitage must be managed in the same way as claret1 and the white likewise1 except the colouring1 which it does not require4 ,burgundy should be managed in the same manner as red hermitage4 ,to manage ,lisbon ,wine4 ,if the ,lisbon is dry1 take out of the pipe thirty-five or forty gallons1 and put in the same quantity of calcavella1 stir it well about1 and this will make a pipe of good mild ,lisbon3 or1 if it be desired to convert mild into dry1 take the same quantity out as above mentioned1 before1 and fill the pipe with ,malaga sherry1 stirring it about as the other4 ,the same kind of fining used for ,vidonia will answer for ,lisbon wines2 or it may be fined with the whites and shells of sixteen eggs1 and a small handful of salt2 beat it together to a froth1 and mix it with a little of the wines2 then pour it into the pipe1 stir it about1 and let it have vent for three days2 after which bung it up1 and in a few days it will be fine4 ,lisbon when bottled should be packed either in saw-dust or leather in a temperate place4 ,to manage ,bucellas ,wine4 ,in fining it1 proceed in the same way as with the ,madeira2 only observe1 that if not wanted very pale1 keep the milk out of the finings4 ,this tender wine should be fed with a little brandy1 for if kept in a place that is either too hot or too cold1 it will be in danger of turning foul4 ,to improve ,sherry4 ,if the sherry be new and hot1 rack it off into a sweet cask1 add five gallons of mellow ,lisbon1 which will take off the hot taste1 then give it a head1 take a quart of honey1 mix it with a can of wine1 and put it into the cask when racking4 ,by this method1 ,sherry for present use will be greatly improved1 having much the same effect upon it as age4 ,to improve ,white ,wines4 ,if the wine have an unpleasant taste1 rack off one half2 and to the remainder add a gallon of new milk1 a handful of bay-salt1 and as much rice2 after which take a staff1 beat them well together for half an hour1 and fill up the cask1 and when rolled well about1 stillage it1 and in a few days it will be much improved4 ,if the white wine is foul and has lost its colour1 for a but or pipe take a gallon of new milk1 put it into the cask1 and stir it well about with a staff2 and when it has settled1 put in three ounces of isinglass made into a jelly1 with a quarter of a pound of loaf sugar scraped fine1 and stir it well about4 ,on the day following1 bung it up1 and in a few days it will be fine and have a good colour4 ,,to ,,improve ,,wine ,,by ,,chalk4 ,add a little chalk to the must1 when it is somewhat sour2 for the acidity arising from citric and tartaric acids1 there is thus formed a precipitate of citrate and tartrate of lime1 while the must becomes sweeter1 and yields a much finer wine4 ,too much chalk may render the wine insipid1 since it is proper to leave a little excess of acid in the must4 ,concentrate the must by boiling1 and add the proper quantity of chalk to the liquor1 while it is still hot4 ,even acid wine may be benefited by the addition of chalk4 ,oyster-shells may be used with this view2 and when calcined are a cleaner carbonate of lime than common chalk4 ,to ,renovate ,sick ,wine4 ,wines on the fret should be racked2 if their own lees indicates decay they should be racked on the sound lees of another wine of similar1 but stronger quality1 to protract their decline2 if this be done at an early period1 it may renovate the sick wine2 on these occasions1 giving the sick wine a cooler place1 will retard its progress to acidity2 if convenient1 such wines should be forced and bottled4 ,previous to bottling1 or rather at the forcing1 give it one1 two1 or three table-spoonsful of calcined gypsum finely pulverised4 ,this will check its tendency to acidity1 without exciting much intumescence1 without injuring the colour of the red wine1 and without retarding its coating to the bottle1 which it rather promotes4 ,the proper forcing for red wines are1 the whites of ten or twelve eggs1 beat up with one or two tea-spoonsful of salt per hogshead1 and well worked into the wine with a forcing-rod2 the gypsum should be first boiled in a little water4 ,this is intended to check the acetous process4 ,to retard the vinous1 the ,french are in the habit of burning sulphur immediately under the cask1 and possibly the sulphuric acid evolved by the combustion1 may check its progress and prevent the necessity of an admixture4 ,to ,mellow ,wine4 ,cover the orifices of the vessels containing it with bladders closely fastened instead of the usual materials1 and an aqueous exhalation will pass through the bladder1 leaving some fine crystallizations on the surface of the wine1 which1 when skimmed off1 leaves the wine in a highly improved state of flavour4 ,remnants of wine covered in this manner1 whether in bottles or casks1 will not turn mouldy1 as when stopped in the usual way1 but will be improved instead of being deteriorated4 ,german method of restoring sour ,wines4 ,put a small quantity of powdered charcoal in the wine3 shake it1 and after it has remained still for forty-eight hours1 decant steadily4 ,to ,concentrate ,wines by ,cold4 ,if any kind of wine be exposed to a sufficient degree of cold in frosty weather1 or be put into any place where ice continues all the year1 as in ice-houses1 and there suffered to freeze1 the superfluous water contained in the wine will be frozen into ice1 and will leave the proper and truly essential part of the wine unfrozen1 unless the degree of cold should be very intense1 or the wine but weak and poor4 ,when the frost is moderate1 the experiment has no difficulty1 because not above a third or fourth part of the superfluous water will be frozen in a whole night2 but if the cold be very intense1 the best way is1 at the end of a few hours1 when a tolerable quantity of ice is formed1 to pour out the remaining fluid liquor1 and set it in another vessel to freeze again by itself4 ,the frozen part1 or ice1 consists only of the watery part of the wine1 and may be thrown away1 and the liquid part retains all the strength1 and is to be preserved4 ,this will never grow sour1 musty1 or mouldy1 and may at any time be reduced to wine of the common strength1 by adding to it as much water as will make it up to the former quantity4 ,,to ,,fine ,,white ,,wines4 ,take an ounce of isinglass1 beat it into thin shreds with a hammer1 and dissolve it1 by boiling in a pint of water2 this1 when cold1 becomes a stiff jelly4 ,whisk up some of this jelly into a froth with a little of the wine intended to be fined1 then stir it well among the rest in the cask1 and bung it down tight2 by this means it will become bright in eight or ten days4 ,,to ,,fine ,,red ,,wines4 ,take whites of eggs beat up to a froth1 and mix in the same manner as in white wines4 ,another ,method4 ,put the shavings of green beech into the vessel1 having first taken off all the rind1 and boil them for an hour in water to extract their rankness1 and afterwards dry them in the sun1 or in an oven4 ,a bushel serves for a tun of wine2 and being mashed1 they serve again and again4 ,mortimer recommends to gather the grapes when very dry1 pick them from the stalks1 press them1 and let the juice stand twenty-four hours in a covered vat4 ,afterwards to draw it off from the gross lees1 then put it up in a cask1 and to add a pint or quart of strong red or white port to every gallon of juice1 and let the whole work1 bunging it up close1 and letting it stand till ,january2 then bottling it in dry weather4 ,bradley chooses to have the liquor when pressed1 stand with the husks and stalks in the vat1 to ferment for fifteen days4 ,to fine a hogshead of ,claret4 ,take the whites and shells of six fresh eggs1 and proceed as with port finings4 ,claret requires to be kept warm in saw-dust when bottled4 ,to fine ,sherry4 ,take an ounce and a half of isinglass1 beat it with a hammer till it can be pulled into small pieces1 then put it into three pints of cider or perry1 and let it remain twenty-four hours1 till it becomes a jelly4 ,after which mix it with a quart or two of wine1 and whisk it well with the whites and shells of six fresh eggs4 ,take four or five gallons out to make room for the finings1 and stir the wine well4 ,then nearly fill the can of finings with wine1 whisk it well1 and put it in the butt1 stirring it well for about five minutes2 afterwards fill it up1 and put the bung in loose4 ,in two days bung it up1 and in eight or ten it will be fit for bottling4 ,to fine pale ,sherry4 ,put three pints of skim-milk with the whites of eight eggs1 beat well together in a can2 then put in finings1 in the same manner as for common sherry4 ,if the sherry be thin and poor1 feed them with good brandy1 as other wines4 ,to fine ,madeira4 ,take three ounces of isinglass1 and dissolve it1 but if old wine two ounces will be enough1 also one quart of skim-milk1 and half a pint of marble sand3 whisk these in a can with some wine4 ,if the pipe is full1 take out a canful1 and stir the pipe well2 then put in the can of finings1 and stir that with a staff for five minutes2 after which1 put the other can of wine into it1 and let it have vent for three days4 ,then close it up1 and in ten days or a fortnight it will be fine and fit for bottling and stowing with saw-dust in a warm place4 ,to improve ,madeira which has been round to the ,indies4 ,madeira should be kept in a warmer place than port wine1 and therefore requires a good body1 and to be fed with brandy1 but if deficient in flavour or mellowness1 add to it a gallon or two of good ,malmsey4 ,to fine ,vidonia ,wine4 ,when first imported1 ,vidonia has a harsh and acid taste2 but if properly managed it more resembles ,madeira wine than any other4 ,to take off the harshness1 fine it down1 and then rack it off upon the lees of ,madeira or white ,port1 fining it again with a light fining2 and if #bj or #cj gallons of good ,madeira wine be added1 it will pass for ,madeira4 ,for the finings1 dissolve two ounces of isinglass1 and the whites and shells of six fresh eggs2 beat them well up together with a whisk and add a gill of marble sand4 ,to fine ,malmsey and other ,wines4 ,take #bj fresh eggs1 beat the whites1 yolks1 and shells together1 and manage it the same as other finings4--,calcavella1 ,sweet ,mountain1 ,paxaretta1 and ,malaga1 should be managed and fined in the same manner as ,lisbon4--,tent1 ,muscadine1 ,sack1 and ,bastard1 should be managed the same as ,malmsey1 and fined with #af or #bj fresh eggs1 and a quart or three pints of skim-milk4 ,old ,hock1 and ,vin de ,grave1 are thin1 but pleasant wines1 and should be fed with a little good brandy1 and fined1 if necessary1 with the whites and shells of six or eight eggs4 ,to fine ,port ,wine4 ,take the whites and shells of eight fresh eggs1 beat them in a wooden can or pail1 with a whisk1 till it becomes a thick froth2 then add a little wine to it1 and whisk it again4 ,if the pipe is full take out four or five gallons of the wine to make room for the finings4 ,if the weather be warmish1 add a pint of fresh-water sand to the finings4 ,stir it well about2 after which put in the finings1 stirring it for five minutes2 put in the can of wine1 leaving the bung out for a few hours1 that the froth may fall3 then bung it up1 and in eight or ten days it will be fine and fit for bottling4 ,to make and apply ,finings4 ,put the finings into a can or pail1 with a little of the liquor about to be fined1 whisk them altogether till they are perfectly mixed1 and then nearly fill the can with the liquor1 whisking it well about again2 after which1 if the cask be full1 take out four or five gallons to make room2 then take the staff1 and give it a good stirring2 next whisk the finings up1 and put them in2 afterwards stir it with the staff for five minutes4 ,then drive the bung in1 and bore a hole with a gimblet1 that it may have vent for three or four days1 after which drive in a vent peg4 ,to convert ,white ,wine into ,red4 ,put four ounces of turnesole rags into an earthen vessel1 and pour upon them a pint of boiling water2 cover the vessel close1 and leave it to cool2 strain off the liquor1 which will be of a fine deep red inclining to purple4 ,a small portion of this colours a large quantity of wine4 ,this tincture may either be made in brandy1 or mixed with it1 or else made into a syrup1 with sugar1 for keeping4 ,in those countries which do not produce the tinging grape which affords a blood-red juice1 wherewith the wines of ,france are often stained1 in defect of this1 the juice of elderberries is used1 and sometimes logwood is used at ,oporto4 ,to force down the ,finings of all ,white ,wines1 ,arracks1 and ,small ,spirits4 ,put a few quarts of skimmed milk into the cask4 ,to render ,red ,wine ,white4 ,if a few quarts of well-skimmed milk be put to a hogshead of red wine1 it will soon precipitate the greater part of the colour1 and leave the whole nearly white2 and this is of known use in the turning red wines1 when pricked1 into white2 in which a small degree of acidity is not so much perceived4 ,milk is1 from this quality of discharging colour from wines1 of use also to the wine-coopers1 for the whitening of wines that have acquired a brown colour from the cask1 or from having been hastily boiled before fermenting2 for the addition of a little skimmed milk1 in these cases1 precipitates the brown colour1 and leaves the wines almost limped1 or of what they call a water whiteness1 which is much coveted abroad in wines as well as in brandies4 ,to preserve new ,wine against ,thunder4 ,thunder will turn and often change wines4 ,cellars that are paved1 and the walls of stone1 are preferable to boarded floors4 ,before a tempest of thunder1 it will be advisable to lay a plate of iron on the wine-vessels4 ,to make ,wine settle well4 ,take a pint of wheat1 and boil it in a quart of water1 till it burst and become soft2 then squeeze it through a linen cloth1 and put a pint of the liquor into a hogshead of unsettled white wine2 stir it well about1 and it will become fine4 ,to make a ,match for sweetening ,casks4 ,melt some brimstone1 and dip into it a piece of coarse linen cloth2 of which1 when cold1 take a piece of about an inch broad and five inches long1 and set fire to it1 putting it into the bung-hole1 with one end fastened under the bung1 which must be driven in very tight3 let it remain a few hours before removing it out4 ,to make ,oyster ,powder4 ,get some fresh oyster-shells1 wash them and scrape off the yellow part from the outside2 lay them on a clear fire till they become red hot2 then lay them to cool1 and take off the softest part1 powder it1 and sift it through a fine sieve2 after which use it immediately1 or keep it in bottles well corked up1 and laid in a dry place4 ,to make a ,filtering ,bag4 ,this bag is made of a yard of either linen or flannel1 not too fine or close1 and sloping1 so as to have the bottom of it run to a point1 and the top as broad as the cloth will allow4 ,it must be well sewed up the side1 and the upper part of it folded round a wooden hoop1 and well fastened to it2 then tie the hoop in three or four places with a cord to support it2 and when used1 put a can or pail under it to receive the liquor1 filling the bag with the sediments2 after it has ceased to run1 wash out the bag in three or four clear waters1 then hang it up to dry in an airy place1 that it may not get musty4 ,a wine dealer should always have two bags by him1 one for red1 and the other for white wines4 ,to bottle ,wine4 ,when wine is made fine and pleasant1 it may be bottled1 taking care afterwards to pack it in a temperate place with saw-dust or leather4 ,after which it will not be fit to drink for at least two months4 ,never use new deal saw-dust1 as that causes the wine to fret1 and often communicates a strong turpentine smell through the corks to the wine4 ,to ,detect ,adulterated ,wine4 ,heat equal parts of oyster-shells and sulphur together1 and keep them in a white heat for fifteen minutes1 and when cold1 mix them with an equal quantity of cream of tartar2 put this mixture into a strong bottle with common water to boil for one hour1 and then decant into ounce phials1 and add #bj drops of muriatic acid to each2 this liquor precipitates the least quantity of lead1 copper1 c4 from wines in a very sensible black precipitate4 ,to ,detect ,alum in ,wine4 ,wine merchants add alum to red wine1 to communicate to it a rough taste and deeper colour2 but this mixture produces on the system the most serious effects4 ,for the discovery of the fraud in question1 adopt the following means3--,the wine is to be discoloured by means of a concentrated solution of chlorine2 the mixture is to be evaporated until reduced to nearly the fourth of its original volume2 the liquor is to be filtered2 it then possesses the following properties when it contains alum3--#ast4 ,it has a sweetish astringent taste2 #b;d4 it furnishes a white precipitate 7sulphate of barytes7 with nitrate of barytes1 insoluble in water and in nitric acid2 #c;d4 caustic potass rise to a yellowish white precipitate of alumine1 soluble in an excess of potass2 #dth4 the sub-carbonate of soda produces a yellowish white precipitate 7sub-carbonate of alumine7 decomposable by fire into carbonic acid gas1 alumine1 easily recognisable by its characters4 ,,to ,,bottle ,,beer4 ,when the briskness of small liquors in the cask fails1 and they become vapid and dead1 which they generally do soon after they are tilted1 let them be bottled4 ,,to ,,try ,,the ,,goodness ,,of ,,spirits4 ,set fire to some in a spoon2 if good it will burn brightly away1 without leaving any moisture in the spoon4 ,,to ,,cool ,,liquors ,,in ,,hot ,,weather4 ,dip a cloth in cold water and wrap it two or three times round the bottle and place it in the sun4 ,repeat this once or twice4 ,,to ,,pack ,,glass ,,or ,,china4 ,procure some soft straw or hay to pack them in1 and if they are to be sent a long way1 and are heavy1 the hay or straw should be a little damp1 which will prevent them slipping about4 ,let the largest and heaviest things be always put undermost in the box or hamper4 ,let there be plenty of straw1 and pack the articles tight2 but never attempt to pack up glass or china which is of much consequence1 till you have seen it done by some used to the job4 ,the expense will be but trifling to have a person to do it who understands it1 and the loss may be great if articles of much value are packed up in an improper manner4 ,,to ,,clean ,,wine ,,decanters4 ,cut some brown paper into very small bits1 so as to go with ease into the decanters2 then cut a few pieces of soap very small1 and put some water1 milk-warm1 into the decanters1 upon the soap and paper3 put in also a little pearl ash2 by well working this about in the decanters it will take off the crust of the wine1 and give the glass a fine polish4 ,where the decanters have had wine left to stand in them a long time1 take a small cane with a bit of sponge tied tight at one end3 by putting this into the decanters any crust of the wine may be removed4 ,when the decanters have been properly washed1 let them be thoroughly dried1 and turned down in a proper rack4 ,if the decanters have wine in them when put by1 have some good corks always at hand to put in instead of stoppers2 this will keep the wine much better4 ,,to ,,decant ,,wine4 ,be careful not to shake or disturb the crust when moving it about1 or drawing the cork1 particularly ,port wine4 ,never decant wine without a wine-strainer1 with some fine cambric in it1 to prevent the crust1 and bits of cork going into the decanter4 ,in decanting ,port wine do not drain it too near2 there are generally two-thirds of a wine glass of thick dregs in each bottle1 which ought not to be put in2 but in white wine there is not much settling2 pour it out however slowly1 and raise the bottle up gradually1 the wine should never be decanted in a hurry1 therefore always do it before the family sit down to dinner4 ,do not jostle the decanters against each other when moving them about1 as they easily break when full4 ,,to ,,mix ,a ,,salad4 ,always inquire before you mix a salad1 how your master or mistress would like to have it done4 ,if no particular method be pointed out to you1 adopt the following1 which has been much approved of4 ,let the salad be well washed and dried in a cloth before you cut it up2 save a part of the celery with a little beet-root and endive for ornament in the middle of the dish3 cut the rest small as well as the lettuce and mustard and cresses1 and put to it the following mixture3 take the yolk of an egg boiled hard1 rub it quite smooth with a table-spoonful of oil and a little mustard2 when they are well mixed together add six spoonsful of milk or cream1 and when these are well mixed1 put six or seven spoonsful of vinegar to the whole1 and mix it all together with the salad4 ,never make the salad long before it is wanted1 as it becomes flat with standing4 ,,to ,,make ,,punch4 ,put #dj grains of citric acid1 #g full drops of essence of lemon1 #g oz4 of lump sugar1 in a quart mug2 pour over #a pint of boiling water1 when the sugar is melted1 stir2 then add pint of rum1 and pint of brandy4 ,,to ,,prepare ,,soda ,,water4 ,soda water is prepared 7from powders7 precisely in the same manner as ginger beer1 except that1 instead of the two powders there mentioned1 the two following are used3 for one glass1 #cj grains of carbonate of soda2 for the other1 #be grains of tartaric 7or citric7 acid4 ,,to ,,make ,,ginger ,,beer4 ,take an ounce of powdered ginger1 half an ounce of cream of tartar1 a large lemon sliced1 two pounds of lump sugar1 and one gallon of water2 mix all together1 and let it simmer over the fire for half an hour1 then put a table-spoonful of yeast to it1 let it ferment a little time1 and then put it into stone pint bottles1 and cork it down closely for use4 ,,to ,,prepare ,,ginger ,,beer ,,powders4 ,take #b drams of fine loaf sugar1 #h grains of ginger1 and #bf grains of carbonate of potass1 all in fine powder2 mix them intimately in a ,wedgwood's-ware mortar4 ,take also #bg grains of citric or tartaric acid1 7the first is the pleasantest but the last the cheapest47 ,the acid is to be kept separate from the mixture4 ,the beer is prepared from the powders thus3 take two tumbler glasses1 each half filled with water1 stir up the compound powder in one of them1 and the acid powder in the other1 then mix the two liquors1 when an effervescence takes place1 the beer is prepared and drank off immediately4 ,,method ,,of ,,preserving ,,peas ,,green ,,for ,,winter4 ,put into a kettle of hot water any quantity of fresh shelled green peas1 and after just letting them boil up1 pour them into a large thick cloth1 cover them with another1 make them quite dry1 and set them once or twice in a cool oven to harden a little2 after which put them into paper bags1 and hang them up in the kitchen for use4--,to prepare them when wanted1 they are first to be soaked well for an hour or more1 and then put into warm water1 and boiled with a little butter4 ,,to ,,mend ,,glass4 ,the juice of garlick1 pounded in a stone mortar1 is said to be the strongest cement to mend broken glass4 ,,to ,,convey ,,fresh ,,fish4 ,to ensure the sweetness of fish conveyed by land carriage1 the belly of the fish should be opened1 and the internal parts sprinkled with powdered charcoal4 ,the same material will restore impure or even putrescent water to a state of perfect freshness4 ,,to ,,purify ,,water ,,by ,,charcoal4 ,nothing has been found so effectual for preserving water sweet as charring the insides of the casks well before they are filled4 ,when the water becomes impure and offensive1 from ignorance of the preservative effect produced on it by charring the casks previous to their being filled1 it may be rendered perfectly sweet by putting a little fresh charcoal in powder into the cask1 or by filtering it through fresh burnt and coarsely pulverized charcoal4 ,,to ,,extinguish ,a ,,recent ,,fire4 ,a mop and a pail of water are generally the most efficacious remedies1 but if it has gained head1 then keep out the air1 and remove all ascending or perpendicular combustibles1 up which the fire creeps and increases in force as it rises4 ,,to ,,extinguish ,,fire ,,in ,a ,,chimney4 ,shut the doors and windows1 throw water on the fire in the grate1 and then stop up the bottom of the chimney4 ,another ,method4 ,the mephitic vapour produced by throwing a handful of flour of sulphur on the burning coals1 where a chimney is on fire1 will immediately extinguish the flames4 ,,the ,,valet4 ,the duties of this servant are not so various nor so important as those of the footman2 indeed1 they are very frequently1 and particularly in small families1 a part of the business of a footman4 ,the particular province of the valet is to attend to the personal accommodation of his master4 ,he waits on him when dressing and undressing1 has the care of his wardrobe1 brushes and keeps his clothes in good order and ready to put on when wanted4 ,for this purpose every garment or other article of wearing apparel1 should be carefully examined1 cleaned or brushed on the first opportunity that offers1 and then put away in its proper place4 ,he should chuse the earliest part of the morning to clean the boots and shoes1 unless it be otherwise arranged1 and brush the clothes1 and to do all such work1 so as to be able to get to his master's dressing-room time enough to make the necessary arrangements there before he expects him to rise4 ,he will see that the housemaid has lighted the fire1 and cleaned out and dusted the rooms2 will prepare the washing-stand1 fill the ewer with clean soft water1 and the caroft with fresh spring water4--,the basin and towels1 the hair1 nail1 and tooth-brushes clean1 and in their proper places2 hot water1 and all the necessary apparatus for shaving1 quite ready2 his dressing-gown and slippers airing before the fire2 and his clean linen perfectly well aired by himself1 before it be considered as fit to be put on4 ,the coat1 trowsers1 c4 intended to be worn must be taken out and placed at length across the backs of chairs1 the sleeves and outsides turned inward1 with a clean linen or brown ,holland wrapper thrown over them1 to save them from dust4 ,having once ascertained the way in which these things are to be done1 he will find it easy in future1 and will be sure to please4 ,the best way to hang up a coat is1 to fold it once at full length1 with the inside outward1 the sleeves put straight1 and the two fronts together1 and then hang it on a cloak-pin by the inside of the shoulder4 ,if the wardrobe be sufficiently large to hold each kind of garment separately1 it will be so much the better1 as the coats and other articles may then be laid in smoothly and at length1 as soon as they are brushed and cleaned1 and a brown ,holland cloth may be spread over each drawer or shelf1 to preserve them from the dust4 ,gentlemen who shave themselves1 usually strop their own razors immediately after the operation1 whilst the metal is yet warm1 which is the best way3 but if it be left to the valet to do1 the razor must be dipped in warm water and wiped dry with a clean cloth or rag2 then laying it flat on the strop1 draw it diagonally1 from the heel to the point1 the whole length of the strop1 turning the elbow in and out every time the razor is turned2 half a dozen or half a score strokes backwards and forwards1 as often as it is used1 will keep it in good order for a considerable time4 ,good razors are made concave1 or hollow1 between the back and the edge1 on both sides1 for the greater security in shaving1 and for the purpose of giving them a better edge in setting or stropping4 ,having attended his master while dressing1 combed his hair1 c4 the valet will take the first opportunity1 after he is gone1 to set the room in order1 by looking over his things1 folding away his night clothes1 washing the brushes and combs occasionally1 when necessary1 with warm water and soap1 wiping them clean1 and drying them at an easy distance from the fire1 and then putting them away in their places4--,the dressing-stand must be wiped clean and dry1 the basin washed and wiped1 the ewer and caroft rinsed out and filled again with clean water1 the towels taken away and replaced with clean ones1 the fire stirred1 the room dusted1 and every thing put in order1 as if immediately to be used again4 ,this must always be done as soon as possible after his master is dressed or re-dressed1 and every garment or other article that has been taken off1 must be brushed1 folded1 and put away in its proper place4 ,in case of the master's coming home wet from a ride1 or otherwise1 an immediate change of warm dry clothes must be provided1 and the wet or damp things taken away and dried at a proper distance from the fire2 after having wiped the coat1 or other woollen garments1 with a sponge1 the way of the nap1 or1 if only spotted1 with a silk handkerchief1 in the same manner1 which will effectually smooth the grain of the cloth1 and remove all the spots4 ,when preparing for a journey1 care should be taken to ascertain the probable time of absence1 that sufficient change of linen1 c4 may be provided--nor must the shaving and dressing apparatus be forgotten4 ,when arrived at an inn1 or visiting place1 all his master's things must be carried into his dressing-room1 and set in order for dressing1 or for the night1 as nearly as possible in the same order as at home4 ,if the footman be not there1 the valet will have to attend to his master's accommodation below stairs also4 ,the valet is to be always in attendance1 in case of his master's coming home unexpectedly--and he is to assist in waiting at table at all meal-times4 ,as the valet is much about his master's person1 and has the opportunity of hearing his off-at-hand opinions on many subjects1 he should endeavour to have as short a memory as possible1 and1 above all1 keep his master's council2 and he should be very cautious of mischief-making or tale-bearing1 to the prejudice of other persons1 as calculated to involve his master in disputes1 and ruin himself1 if by chance he is incorrect4 ,the usual salary is from #cjl4 to #fjl4 per annum1 but in some situations much more4 ,perquisites1 his master's cast-off clothes4 ,,to ,,clean ,,gold ,,lace4 ,rub it with a soft brush dipped in roche alum burnt1 sifted to a very fine powder4 ,,to ,,remove ,,stains ,,from ,,mourning ,,dresses4 ,boil a good handful of fig-leaves in two quarts of water till reduced to a pint4 ,bombazine1 crape1 cloth1 c4 need only be rubbed with a sponge dipped in the liquor1 and the effect will be instantly produced4 ,,new ,,mode ,,of ,,shaving4 ,mix up with the brush1 in prepared lather1 one tea-spoonful of finely pounded best lump whiting1 without the smallest danger to the razor's edge or the surface of the chin4 ,perhaps the very best edge may be given to the razor also1 by throwing a pinch of whiting on a moderately oiled or soaped strop4 ,,to ,,clean ,,gilt ,,buckles1 ,,chains1 ,c4 ,dip a soft brush in water1 rub a little soap on it1 and brush the article for a minute or two1 then wash it clean1 wipe it2 place it near the fire till dry1 and brush it with burnt bread finely powdered4 ,,to ,,manage ,,razor ,,strops4 ,keep them moderately moist with a drop or two of sweet oil2 a little crocus martis and a few drops of sweet oil1 rubbed well in with a glass bottle1 will give the razor a fine edge2 pass it afterwards on the inside of your hand when warm1 and dip it in hot water just before using4 ,,to ,,scour ,,clothes1 ,,coats1 ,,pelisses1 ,c4 ,if a black1 blue1 or brown coat1 dry #b ounces of ,fuller's earth1 and pour on it sufficient boiling water to dissolve it1 and plaster with it the spots of grease2 take a pennyworth of bullock's gall1 mix with it half a pint of stale urine2 and a little boiling water2 with a hard brush1 dipped in this liquor1 brush spotted places4 ,then dip the coat in a bucket of cold spring water4 ,when nearly dry1 lay the nap right1 and pass a drop of oil of olives over the brush to finish it4 ,if grey1 drab1 fawns1 or maroons1 cut yellow soap into thin slices1 and pour water upon it to moisten it4 ,rub the greasy and dirty spots of the coat4 ,let it dry a little1 and then brush it with warm water1 repeating1 if necessary1 as at first1 and use water a little hotter2 rinse several times1 in warm water1 and finish as before4 ,,to ,,clean ,,gloves ,,without ,,wetting4 ,lay the gloves upon a clean board1 make a mixture of dried fulling-earth and powdered alum1 and pass them over on each side with a common stiff brush3 then sweep it off1 and sprinkle them well with dry bran and whiting1 and dust them well2 this1 if they be not exceedingly greasy1 will render them quite clean2 but if they are much soiled1 take out the grease with crumbs of toasted bread1 and powder of burnt bone3 then pass them over with a woollen cloth1 dipped in fulling-earth or alum powder2 and in this manner they can be cleaned without wetting1 which frequently shrinks and spoils them4 ,,fuller',s ,,purifier ,,for ,,woollen ,,cloths4 ,dry1 pulverize1 and sift the following ingredients3 #f lbs4 of fuller's earth1 #a lb4 of pipe-clay1 and #d oz4 of ,french chalk4 ,make a paste of the above with the following3-- #a oz4 of rectified oil of turpentine1 #b oz4 of spirit of wine1 and #a lbs4 of melted oil soap4 ,make up the compound into cakes1 which are to be kept in water1 or in small wooden boxes4 ,,to ,,drive ,,away1 ,,or ,,prevent ,,the ,,approach ,,of ,,moths4 ,wrap up yellow or turpentine soap in paper1 or place an open bottle1 containing spirits of turpentine within the wardrobe4 ,but as the smell of the latter may be unpleasant1 sprinkle bay leaves1 lavender1 or walnut-leaves1 black pepper in grains1 or ,russia leather shavings4 ,,to ,,revive ,,faded ,,black ,,cloth4 ,having cleaned it well1 boil two or three ounces of logwood for half a hour4 ,dip it in warm water and squeeze it dry1 then put it into the copper1 and boil half an hour4 ,take it out and add a small piece of green copperas1 and boil it another half hour4 ,hang it in the air for an hour or two1 then rinse it in two or three cold waters1 dry it and let it be regularly brushed over with a soft brush1 over which a drop or two of oil of olives has been rubbed4 ,,to ,,dry-,,clean ,,cloth4 ,dip a brush in warm gall1 apply it to greasy places1 and rinse it off in cold water2 dry by the fire1 then lay the coat flat1 strew damp sand over it1 and with a brush beat the sand into the cloth2 then brush it out with a hard brush1 and the sand will bring away the dirt4 ,rub a drop of oil of olives over a soft brush1 to brighten the colours4 ,,to ,,make ,,breeches ,,ball4 ,mix #a pound of ,bath brick1 #b pounds of pipe-clay1 #d ounces of pumice stone powder1 and six ounces of ox gall2 colour them with rose pink1 yellow ochre1 umber1 ,irish slate1 c4 to the desired shade4 ,,clothes' ,,ball4 ,mix #b pounds of pipe clay1 #d ounces of ,fuller's earth1 #d ounces of whiting1 and a quarter of a pint of ox galls4 ,,to ,,take ,,grease ,,out ,,of ,,leather ,,breeches4 ,the white of an egg applied to the injured part1 and dried in the sun1 will effectually answer this purpose4 ,another ,method4 ,to two table spoonsful of spirit of turpentine1 put half an ounce of mealy potatoes1 add some of the best ,durham mustard1 with a little vinegar2 let them dry1 and when well rubbed1 the spots will be entirely removed4 ,,to ,,clean ,,leather4 ,take of ,french yellow ochre1 #a lb4 sweet oil1 a dessert spoonful ,mix well together1 so that the oil may not be seen3 then take of pipe-clay1 #a lb4 starch1 lb4 ,mix with boiling water1 when cold1 lay it on the leather2 and rub and brush it well when dry4 ,,to ,,make ,,scouring ,,balls4 ,portable balls for removing spots from clothes1 may be thus prepared4 ,fuller's earth perfectly dried1 7so that it crumbles into a powder17 is to be moistened with the clear juice of lemons1 and a small quantity of pure pearl-ashes is to be added4 ,knead the whole carefully together1 till it acquires the consistence of a thick elastic paste3 form it into convenient small balls1 and dry them in the sun4 ,to be used1 first moisten the spot on the clothes with water1 then rub it with the ball1 and let the spot dry in the sun2 after having washed it with pure water1 the spot will entirely disappear4 ,,to ,,clean ,,gold ,,lace ,,and ,,embroidery4 ,for this purpose alkaline liquors are not to be used2 for while they clean the gold they corrode the silk1 and change or discharge its colour4 ,soap also alters the shade1 and even the species of certain colours4 ,but1 spirit of wine may be used without any danger of its injuring either colour or quality2 and1 in many cases1 proves as effectual for restoring the lustre of gold1 as the corrosive detergents4 ,but1 though spirit of wine is the most innocent material employed for this purpose1 it is not in all cases proper4 ,the golden covering may be in some parts worn off2 or the base metal1 with which it has been alloyed1 may be corroded by the air1 so as to leave the particles of gold disunited2 while the silver underneath1 tarnished to a yellow hue1 may continue a tolerable colour to the whole3 so it is apparent that the removal of the tarnish would be prejudicial1 and make the lace or embroidery less like gold than it was before4 ,,to ,,take ,,stains ,,out ,,of ,,scarlet ,,cloth4 ,take soap wort1 bruise it1 strain out the juice1 and add to it a small quantity of black soap2 wash the stains a few times with this liquor1 suffering it to dry between whiles1 and in a day or two they will disappear4 ,,to ,,take ,,stains ,,out ,,of ,,black ,,cloth1 ,,silk1 ,,crape1 c4 ,boil a large handful of fig-leaves in two quarts of water until reduced to a pint4 ,squeeze the leaves1 and put the liquor into a bottle for use4 ,the articles need only be rubbed with a sponge in the liquor1 and the stains will instantly disappear4 ,,the ,,man ,,cook4 ,the man ,cook1 now become a requisite member in the establishment of a man of fashion1 is in all respects the same as that of a female ,cook4 ,he is generally a foreigner1 or if an ,englishman1 possesses a peculiar tact in manufacturing many fashionable foreign delicacies1 or of introducing certain seasonings and flavours in his dishes1 which render them more inviting to the palate of his employer1 than those produced by the simply healthful modes of modern ,english ,cooks4 ,the man ,cook has the entire superintendance of the kitchen1 while his several female assistants are employed in roasting1 boiling1 and all the ordinary manual operations of the kitchen4 ,his attention is chiefly directed to the stew-pan1 in the manufacture of stews1 fricassees1 fricandeaux1 c4 ,at the same time1 his situation is one of great labour and fatigue1 which1 with the superior skill requisite for excellence in his art1 procures him a liberal salary1 frequently twice or thrice the sum given to the most experienced female ,english ,cook4 ,as the scientific preparations of the man cook would themselves fill a large volume1 and are not generally useful in ,english families1 it is not deemed necessary to give place to them in this work2 but the following useful receipts having1 inadvertently1 been omitted under the head ,cook1 they are inserted in this place rather than omitted altogether4 ,as the art of ,cookery1 or gourmanderie1 is reduced to a regular science in ,france1 where an egg may be cooked half a hundred ways1 so those who can afford large families of servants1 and give frequent entertainments1 consider a man-cook as economical1 because he produces an inexhaustible variety without any waste of materials1 and that elegance and piquancy of flavours which are necessary to stimulate the appetites of the luxurious4 ,in ,france1 all culinary business is conducted by men1 and there are1 at least1 as many men cooks as considerable kitchens2 but in ,england1 men cooks are kept only in about #c or #djj great and wealthy families1 and in about #dj or #ej ,london hotels4 ,but it is usual in smaller establishments to engage a man cook for a day or two before an entertainment4#ba ,,method ,,of ,,preparing ,,an ,,east ,,india ,,curry1 ,,with ,,the ,,articles ,,used ,,therein4 ,let the fowl1 duck1 rabbit1 meat1 fish1 or vegetable1 c4 be cut up into small pieces1 sprinkling a little flour thereon1 fried in butter1 7with two middle-sized onions sliced fine17 or what is called drawn in a pan1 then stewed in the gravy from a pound of beef 7though water is as frequently used7 over a brisk fire1 for about twenty minutes1 with two or three table-spoonsful of the mixture1 as below1 stirring the whole occasionally2 or the powder may be rubbed well over the fowl1 c4 and fried with it1 adding two ounces of butter1 the juice of a fine lemon1 or half a wine glass of lemon juice1 or lemon pickle1--two cloves of garlic1 chopped very fine1 and one tea-spoonful of salt4 ,if any of the ingredients predominate too much1 or an insufficiency prevail1 subtract or add according to taste4 ,for a larger quantify of meat than the weight of a large fowl1 use more of the mixture in proportion4 ,the curry will be much improved by the mixture being made into a thin paste with a few spoonsful of cream1 and then rubbed over the meat1 previously to its being put into the stew-pan4 ,,curry ,,powder4 ,thirteen ounces coriander seed1 three ounces cumin seed1 two ounces black pepper1 four ounces ,china turmeric1 or curcuma root1 half an ounce ,cayenne pepper1 one quarter of an ounce powdered cassia1 one quarter of an ounce powdered white ginger1 also one half of an ounce of cardamums1 one quarter of an ounce of cloves1 and one quarter of an ounce of allspice4 ,the above quantities are enough for twenty curries1 but it should be kept dry in a tin canister4 ,the curried fowl1 c4 as above1 will require three quarters of a pound of rice to be a sufficiency for curry eaters4 ,the curry and the rice should be served in separate dishes1 with covers1 the dishes having heaters1 or in hot water dishes1 such as those used for beef-steaks4 ,n4 ,b4--,two or three sour apples cut into quarters1 as well as a few fresh mushrooms1 are great improvements to all curries2 as are truffles4 ,if the latter are used1 the liquor in which they are boiled should be added to the curry4 ,,mode ,,of ,,preparing ,,mulga-,,tawney1 ,,as ,,at ,,madras4 ,cut up a fowl1 duck1 rabbit1 beef1 or mutton1 boil the same in two quarts of water for a quarter of an hour2 then mix the under-mentioned therein1 previously bruising the spices in a mortar1 rejecting the husk4 ,for a larger quantity of meat than the weight of a large fowl1 use more of the mixture in proportion4 ,two table spoons over-filled of the curry powder or ingredients1 answers the purpose1 and better1 adding the butter1 onions1 garlic1 pease-flour1 acid1 c4 ,one quarter of an ounce ,china turmeric1 one sixth of an ounce ,cayenne pepper1 one ounce and a quarter coriander seed1 one third of an ounce of powdered cassia1 two drams two scruples black pepper4 ,one table-spoon of butter2 juice from a fine lemon1 or equal quantity of lemon-pickle1 three middle sized onions cut fine1 six cloves of garlic chopped very fine1 six tea-spoons of pease-flour1 high-dried or baked2 then pour thereon half a pint of boiling-water1 strain the ingredients through a fine cloth or sieve1 then put the same with fowl1 c4 over the fire1 adding at this time the butter and onions previously fried together1 boil the same for half an hour1 adding1 in the last five minutes1 the acid1 when the ,mulga-tawney will be ready for the table2 which eaten as soup and bouilli1 mixing rice therein1 will prove not only palatable1 but an excellent stomachic4 ,the ,mulga-tawney1 or soup1 when done1 should be nearly the consistency of cream2 if it should prove otherwise1 when proceeding as above1 more or less water should be used on the onset1 but not afterwards added4 ,the soup with the meat to be served in a tureen1 and sent to table quite hot2 the rice in a dish having hot water below and a cover4 ,a prejudice may exist against ,curry and ,mulga-tawney1 but there can be no doubt of both being perfectly wholesome2 as1 to wit1 throughout the ,east ,indies1 it is the daily food of millions of all ages4 ,,method ,,of ,,boiling ,,rice4 ,the following is different from that adopted generally in ,england1 but was followed by an old ,indian officer when here1 and found to answer perfectly well2 but the object to be accomplished is1 that the rice should be well done1 as white as possible1 and perfectly free from water3 the rice used should be ,patna2 the ,carolina1 though much whiter1 is not so good either for ,curry or ,mulga-tawney4 ,take a pound of ,patna rice1 have the same well washed1 looking over each grain for small stones1 husks1 c4 then put the rice into a saucepan1 and pour thereon boiling water1 put on the cover1 and let the saucepan remain off the fire about a quarter of an hour2 in that time1 if the water was full boiling1 the rice will be sufficiently softened for use2 pour the water off1 and to dry the rice1 set it over the fire for a couple of minutes1 stirring it well during the time with a fork4 ,proceeding as above the rice will be as dry and as well cooked as that prepared by the natives in the ,east ,indies2 great care to be taken that it does not become hard by the heat4 ,another way of boiling the rice is1 to soak it an hour in cold water1 then put it into a saucepan and cover it with hot water1 adding one tea-spoonful of salt to every tea-cup full of rice4 ,place it over the fire1 and when it has boiled about ten minutes1 the water should be poured off4 ,then cover the saucepan close down1 and let it stand by the fire for a few minutes1 when the rice will become dry1 and fit to serve up with your curry4 ,,the ,,head ,,coachman4 ,on the sobriety1 steady conduct1 and respectable appearance of this important servant1 depend the exterior appearance of the family with which he resides4 ,every genuine ,coachman has his characteristic costume4 ,his flaxen curls or wig1 his low cocked hat1 his plush breeches1 and his benjamin surtout1 his clothes being also well brushed1 and the lace and buttons in a state of high polish4 ,care in driving his horses so as to preserve his own family and not injure other passengers on horse or foot1 that he may not involve his master in law-suits1 and wound the feelings of those he is driving1 is of the utmost consequence4 ,it is his business to have the carriage kept in repair1 and to prevent his master being imposed upon by wanton charges2 and in like manner to advise and assist in the purchase of horses1 and in this delicate business1 protect the interest of his employer4 ,much depends on his zeal1 as to the annual expenditure of a carriage1 with reference to the coach-maker1 the horse-dealer1 and the farrier2 and he will do well always to make special contract1 and leave as little as possible to the conscience of others4 ,when only one coachman is kept1 his duties generally include the whole of the stable business1 as well as the cleaning1 greasing1 and examining the carriage2 about which latter1 he should never trust to chance2 and consult the smith or coach-maker as often as he apprehends a possibility of danger4 ,the following instructions apply to the coachman's duty when assisted by an establishment1 but they apply to the coachman alone when there is no stable establishment1 and whether the horses are jobbed or not1 his anxious attention to their welfare is equally required4 ,if not fatigued by late hours on the preceding night1 he rises to take care of his horses1 at the same hour as the other men on the establishment1 and they are attended in the same manner1 by himself and his assistants1 as is hereafter described1 under the head ,groom4 ,the necessary morning business of the stable usually occupies the servants till breakfast time1 after which they all return to the stable1 shake down the litter on each side of the horses1 and put the stable in good order1 in expectation of their master1 who probably1 pays them a visit after breakfast to inspect the horses1 give orders1 or make enquiries4 ,the helpers and assistants are now busily employed in looking over and cleaning such of the harness as was last used1 and remains uncleaned4 ,this1 having been washed from the wet dirt1 and clean sponged over-night1 after the arrival of the carriage1 and being now dry1 is first brushed with a dry hard brush1 and the brass ornaments cleaned1 for which purpose see the receipts2 or the silver ornaments may be cleaned with finely-powdered charcoal1 and polished off with a soft brush4 ,the ornaments being cleaned1 the leathers are to be blacked with the liquid mixture1 which is a very valuable and excellent receipt for that purpose2 the brushes to be used are1 #a1 a hard brush for taking off the dirt2 #b1 a soft brush for laying on the mixture2 and #c1 a polishing brush4 ,after breakfast1 the coachmen1 with their assistants1 or each1 if more than one1 proceed to clean their respective coaches2 first1 well washing the carriage part and wheels with a mop and a water brush4 ,the back straps and straps of the springs are to be blacked1 and in short1 all the parts1 that are of leather1 are to be blacked in the same way as the harness1 the brass or other ornaments being first cleaned4 ,the wheels and bed of the carriage are next to be greased or oiled1 and the linch-pins securely put in4 ,the inside of the coach is then to be brushed1 the glasses cleaned1 and the lamps cleaned and trimmed4 ,the carriage1 horses1 harness1 and the whole equipage being now ready1 the coachman attends his master or mistress for orders1 if not previously received4 ,when the time is nearly arrived at which the coach is ordered1 the helper or assistants harness the horses and put them to1 while the coachman is dressing himself4 ,he then narrowly inspects the whole equipage--sees that the coach1 horses1 harness1 and all things are in order2 when taking his whip and the reins in his left hand1 a man standing at the heads of the horses1 he mounts the box1 on the near side1 and drives off to the door4 ,in due time1 the coach and other carriages1 as well as the saddle horses1 return1 when the coachman alights1 unbuckles the reins1 and giving the horses into the care of the helpers1 takes his whip with him into the stable1 and deposits it in its proper place4 ,he then1 if there be time and day-light1 washes and cleans his coach4 ,at eight o'clock1 if not otherwise engaged1 he attends the regular stable duties1 and waters1 feeds1 rubs down1 litters1 and racks up his horses1 in the usual manner4 ,the wages of the head or upper coachman1 is from #be to #cf guineas per annum1 with generally two suits of livery--a box coat once in two or three years1 two hats1 and two pair of boots2 also one or two stable dresses1 consisting of overalls1 jackets1 waistcoats1 and undress frock coat4 ,,to ,,clean ,,brass ,,ornaments ,,on ,,carriages ,,and ,,harness4 ,take half a pint of turpentine1 of a pound of rotten stone1 of a pound of charcoal1 finely powdered1 and a pint of the drippings of sweet oil4 ,mix them1 and apply the paste with leather1 and polish it off with powdered charcoal4 ,,black ,,dye ,,for ,,harness4 ,the colour of harness that has become rusty or brown by wear1 may be restored to a fine black after the dirt has been sponged and brushed off1 by using the following mixture3 viz4 ,boil logwood chips in three quarts of soft water1 to which add three oz4 of nut-galls1 finely powdered1 and one oz4 of alum2 simmer the whole together for half an hour1 and it will be fit for use4 ,,liquid ,,blacking ,,for ,,harness4 ,take two oz4 of mutton suet1 melted1 #f oz4 of purified bees wax1 melted2 lb4 lamp black2 #a gill of turpentine2 #b oz4 of ,prussian blue1 powdered2 #a oz4 of indigo blue1 ground2 #f oz4 of sugar-candy1 melted in a little water2 and #b oz4 of soft soap4 ,mix1 and simmer over the fire #ae minutes1 when add a gill of turpentine4 ,lay it on the harness with a sponge1 and then polish it4 ,,to ,,bring ,,horses ,,out ,,of ,a ,,stable ,,in ,,case ,,of ,,fire4 ,throw the saddle or harness to which it has been used over its back1 and it will come out of the stable as tractably as usual4 ,,the ,,footman4 ,the business of the ,footman is so multifarious and incessant1 that in most families1 if he be industrious1 attentive1 and disposed to make himself useful1 he will find full employment in the affairs of the house1 and the more useful he can make himself1 in a general way1 the more acceptable will be his services to the whole house1 the greater will be his reward1 and the more comfortable he will be himself4 ,in many genteel small families1 the footman is the only man servant1 in which case he is expected to make himself generally useful2 but his particular departments are1 the cleaning of the knives1 shoes1 plate1 and furniture2 answering the door1 going of errands1 waiting at table1 and answering the parlour bell4 ,the footman finds himself merely in linen1 stockings1 shoes1 and washing2 but if silk stockings1 or any extra articles are expected to be worn1 they are found by the family4 ,on quitting service1 every livery servant is expected to leave behind him any livery had within six months2 the last new livery is usually reserved for ,sundays and dress occasions4 ,for the better dispatch of his own particular business1 it is indispensably necessary that the footman should rise early1 and as every moment of his time will be appropriated1 he must endeavour to get that part of his business1 which depends upon himself1 done before the family are stirring1 as interruptions may then occur1 and his necessary labours be unavoidably delayed1 or made to interfere with other business1 not less necessary4 ,the footman should endeavour to get the dirtiest part of his work done first2 such as cleaning the shoes and boots1 knives and forks1 brushing and cleaning clothes1 hats and gloves1 and cleaning the furniture1 c4 c4 ,for these purposes1 his working dress should be generally a pair of overalls1 a waistcoat and fustian jacket1 and a leather apron1 with a white apron to put on occasionally1 when called from these duties4#bb ,the business of the footman below stairs being done1 he next proceeds to clean the lamps in the best rooms4 ,the oil in them should be fine and good1 and changed once a week or ten days1 and the cottons should be thick and closely woven1 always kept dry1 and cut even at the top1 and soaked a little when fresh put in1 by letting down the oil to them for a short time4 ,for cleaning boots and shoes1 he takes care to provide himself with proper brushes and good blacking4 ,in boots he will not clean the tops till he has finished the feet and legs1 when it will be necessary to cover the legs whilst he is cleaning the tops4 ,ladies' shoes are to be cleaned with milk1 and other liquids1 according to their colour1 and merely the edges of the soles are to be blacked and polished1 but in cleaning these and gentlemen's dress shoes1 great care must be taken not to soil the inside linings4 ,afterwards1 the next business in rotation in the morning1 will be to clean the mahogany and other furniture1 in the parlour and best rooms4 ,whether the tables1 side-boards1 cellerets1 chairs1 c4 be of a light or dark colour1 they must be cleaned with a preparation or oil of an appropriate colour4 ,in using the different compositions1 have two pieces of woollen cloth for each1 one to put it on with1 and the other for polishing4 ,sometimes a hard brush will be required to lay on the paste1 and a piece of soft cork to rub out the stains4 ,always rub the wood the way of the grain1 and remember to dust the furniture before you begin to clean it4 ,if oil be used1 let it be rubbed off as quickly as possible1 and then polished with another cloth4 ,when wax is used1 let it be applied very sparingly1 and polished off with another cloth4 ,the brass rods or other ornaments to side-boards1 cellarets1 c4 should be cleaned before the mahogany is touched4 ,the dirt on these ornaments may be removed with flannel well soaped1 and polished off with the plate leather4 ,if any brass work has the lacquer worn off1 it may be cleaned with brick-dust and leather4 ,every article of furniture should be cleaned and rubbed in the middle of the room1 when convenient1 to prevent smearing and injuring the walls4 ,looking ,glasses being very costly1 should be cleaned with great care4 ,first1 take a clean soft sponge1 just squeezed out of water1 and then dipped in spirits of wine2 rub the glass over with this1 and then polish it off with fine powder blue1 or whiting tied up in muslin1 quickly laid on1 and then well rubbed off1 with a clean cloth1 and afterwards with a silk handkerchief4 ,if the glass be very large1 no more of it should be wetted with the spirit at a time1 than can be cleaned off quickly4 ,the frames must never be touched with any thing wet or damp4 ,cotton-wool is the best thing to rub them with1 as it will take off the stains and dirt without doing any injury2#bc or1 if the frames are varnished1 they may be rubbed with the spirits of wine1 which will at once take out the spots and dirt1 after which they may be re-varnished4 ,pictures are best cleaned lightly with a wet sponge1 but should never be touched with a cloth4 ,the attendance of the footman will now be required in the breakfast parlour1 for which purpose1 he must prepare by washing himself1 and throwing off his working dress4 ,in the directions to the butler1 we have given sufficiently at large1 setting out the breakfast table1 and waiting at breakfast1 which in small families becomes solely the business of the footman4 ,after breakfast1 he sets the parlour to rights by sweeping up the crumbs1 shaking the green cloth1 and laying it again on the table1 making up the fire and sweeping up the hearth4 ,the footman now carries out such messages and cards as he is charged to deliver4 ,when the footman is obliged to go out with the carriage1 the butler or under butler usually undertakes to do such things in his absence1 as he necessarily leaves undone4 ,in large families1 the footman lays the cloth for dinner1 and the knives and forks and glasses1 and the butler arranges the silver articles1 and sees that the whole is correctly laid out4 ,when the hour of dinner approaches1 notice is usually given1 by the ringing of a bell by the footman1 ten or fifteen minutes before the time2 and during this time he is busy in carrying up every thing that he thinks may or can be wanted during dinner1 so as to have every thing at hand1 at that time4 ,again he rings the dinner bell1 to announce to the family that dinner is going up1 when the butler takes the first dish1 and is followed by the under butler and footman with the remainder of the fish and soups1 which the butler places on the table1 and removing the covers1 gives them to the footman and under butler1 who convey them out of the room4 ,the servants then take their respective stations1--the butler at the side-board1 to serve the wines or beer when called for2 the footman at the back of his master's chair1 and the lady's footman1 if any1 behind his lady4 ,when the soups and fish have been served round1 the butler rings the dining-room bell to warn the cook to be ready with the removes1 which are generally1 solid joints of meat1 or the first course1 if no removes2 the butler then removes the dishes from the table1 and hands them to the footman or under butler1 who carries them away4 ,if wine or beer is asked for1 the footman or under butler puts the empty glasses on a waiter1 and the butler fills them4 ,when a clean plate is wanted1 the butler hands it to the footman1 with a clean knife and fork1 and the footman puts the dirty one in the proper place to be taken away4 ,when the butler sees that the first course is nearly done with1 he again gives notice to the cook1 and proceeds to take all the dishes off the table1 and the footman and under butler take them away1 and fetch the second course4 ,the butler being employed1 in the mean time1 in setting the table in order1 laying the mats1 clean spoons1 glasses1 c4 ,the footman1 with the assistance of the house-maids and others1 having brought up the next course1 the butler places the dishes on the table1 takes off the covers1 hands them to the footman1 to be taken away1 and again takes his station at the side-board1 and during the whole dinner1 the same kind of etiquette as before1 is observed by every servant in attendance1 7of which1 in some cases1 there are several besides the butler1 under butler1 and footman2 namely1 the lady's footman1 valet1 and on particular occasions1 waiters hired for the purpose47 ,the third course1 7consisting of pastry1 viz4 pies1 tarts1 c4 with game at the top and bottom of the table1 and the cheese and salads placed on the side-board7 which being removed1 as before1 the butler with a napkin wipes off the stains and marks of the hot dishes on the tables1 and places the dessert1 as it is brought up by the footman and under butler4 ,he also puts the wine on the table1 and the under butler the wine-glasses1 while the footman places the finger glasses before each person1 and a plate1 with a knife and fork and spoon on each plate1 the butler putting other spoons for serving the fruits1 jellies1 c4 ,the butler takes his place behind his master's chair1 at the foot of the table1 and the lady's footman1 behind his lady's chair at the head1 to hand the wines1 c4 and all the other servants leave the room1 taking with them all the things that have been used4 ,the footman1 as soon as all the things are carried down1 repairs to the drawing-room1 makes up the fire1 sweeps up the hearth1 and otherwise prepares that room4 ,the butler also taking occasion to see that the lamps and candles are lighted1 and the card tables set out1 with candles and two packs of cards on each1 and the chairs and sofas properly arranged by the footman4 ,the butler and footman then retire to their several avocations in the butler's pantry1 where the footman is employed in washing and wiping the glasses1 and the under butler cleaning the plate1 7which the kitchen maid generally washes47 ,when the ladies have retired from the dining-room1 and the drawing-room bell rings for coffee1 the footman enters with the tray1 the coffee being made below stairs1 and the bread and butter1 cakes1 toast1 c4 the under butler1 or some other servant following1 to take away the empty cups and saucers on a waiter or tray4 ,at tea time1 the butler carries up the tea-tray1 and the footman the toast1 muffins1 c4 7which are prepared by the kitchen maid74 ,tea is announced to the gentlemen by the footman1 and the gentlemen having joined the ladies1 the tea and coffee is handed round by the butler1 bread and butter1 toast1 c4 by the footman1 the under butler following to take away the cups and saucers4 ,if there be no supper1 the wine1 when ordered1 is carried in by the butler1 and the glasses1 c4 on a tray1 by the footman2 if sandwiches are introduced1 they are carried up on a tray1 covered with a clean cloth1 by the footman1 the butler attending in the room to hand the wines1 c4 ,the company being gone1 the bed-room candlesticks are brought by the footman1 and are handed to each person respectively as he wishes to retire to bed4 ,the footman then shuts up all the lower part of the house1 if not before done1 and retires to bed himself4 ,the butler follows last1 sees all safe1 and retires also4 ,in going out with the carriage1 the footman should be dressed in his best livery1 his shoes and stockings being very clean1 and his hat1 great coat1 c4 being well brushed2 nothing being so disgraceful as a slovenly exterior4 ,he should be ready at receiving directions at the carriage door1 and accurate in delivering them to the coachman1 and though he may indicate the importance of his family by his style of knocking at a door1 he ought to have some regard to the nerves of the family and the peace of the neighbourhood4 ,when the carriage waits at routs or public places1 he should abstain from drinking with other servants1 and take care to be within call when wanted4 ,his expertness in letting down the steps and putting them up again1 and his caution in shutting the door1 so as not to injure any one1 or the dresses of the ladies1 are expected4 ,when he walks out behind his mistress1 he should preserve a modest demeanour1 and protect her1 if necessary1 from intrusion or insult2 and on this duty he is expected to be particularly attentive to every part of his dress4 ,in answering the door it is his duty to behave respectfully to all enquirers after his master or mistress1 and never to presume on his knowledge of persons whom they ought to see or ought not to see1 except in obedience to positive instructions4 ,the ,footman's wages are from #bj to #cj guineas1 with two suits of livery1 and two undress suits4 ,,liquid ,,for ,,cleansing ,,boot ,,tops1 c4 ,mix in a phial1 one drachm of oxy-muriate of potass1 with two ounces of distilled water2 and when the salt is dissolved1 add two ounces of muriatic acid4 ,then shake well together1 mix in another phial1 three ounces of rectified spirit of wine with half an ounce of the essential oil of lemon1 unite the contents of the two phials1 and keep the liquid thus prepared1 closely corked for use4 ,this chemical liquid should be applied with a clean sponge1 and dried in a gentle heat2 after which1 the boot-tops may be polished with a proper brush1 so as to appear like new leather4 ,another ,method of ,cleaning ,boot-,tops4 ,take of white vitriol1 powdered1 one ounce1 acid of sugar one ounce1 water1 one quart4 ,mix together4 ,put a label on it1 8,rank ,poison40 ,sponge the tops with water first3 then mix with the liquid1 and then with water again4 ,,to ,,clean ,,mahogany ,,furniture4 ,take two ounces of bees' wax1 scrape it fine1 put it into a pot or jar1 and pour over it enough of spirits of turpentine to cover it2 let it stand a little while1 and it will be ready for use4 ,if the furniture is to be kept a dark colour1 mix a very small quantity of alkanet root or rose-pink1 with it4 ,,to ,,clean ,,furniture ,,with ,,oil4 ,take a pint of cold-drawn linseed oil1 and if you wish to colour it1 take a little alkanet root or rose-pink1 and mix with it3 put a little on the furniture1 and rub it well with a woollen cloth2 do not let the oil stand long on the table before it is rubbed off4 ,,german ,,polish ,,for ,,furniture4 ,melt a quarter of a pound of yellow wax and an ounce of black resin1 well beaten1 in an earthen pipkin4 ,then pour in by degrees two ounces of spirit of turpentine4 ,when the whole is thoroughly mixed1 put it into an earthen jar1 and keep it covered for use4 ,spread a little of it on the furniture with a woollen cloth1 rub it well in1 and in a few days the polish will be as hard and as bright as varnish4 ,,to ,,warm ,a ,,carriage4 ,convey into it a stone bottle of boiling water1 or for the feet a single glass bottle of boiled water1 wrapped in flannel4 ,,to ,,preserve ,,brass ,,ornaments4 ,brass ornaments1 when not gilt or lackered1 may be cleaned1 and a fine colour may be given to them by two simple processes4 ,the first is to beat sal ammoniac into a fine powder1 then to moisten it with soft water1 rubbing it on the ornaments1 which must be heated over charcoal1 and rubbed dry with bran and whiting4 ,the second is to wash the brass work with roche alum boiled in strong ley1 in the proportion of an ounce to a pint2 when dry it must be rubbed with fine tripoli4 ,either of these processes will give to brass the brilliancy of gold4 ,,to ,,prevent ,,the ,,smoking ,,of ,a ,,lamp4 ,soak the wick in strong vinegar1 and dry it well before you use it2 it will then burn both sweet and pleasant1 and give much satisfaction for the trifling trouble in preparing it4 ,if for want of the above mentioned preparation any should escape1 a wet sponge suspended by a string or wire over the flame of a lamp1 at a few inches distance1 will absorb all the smoke and disagreeable effluvia4 ,rinse it in warm water when wanted the next day4 ,,to ,,clean ,,water ,,casks4 ,scour the inside well out with water and sand1 and afterwards apply a quantity of charcoal dust4 ,another and better method is1 to rinse them with a pretty strong solution of oil of vitriol and water1 which will entirely deprive them of their foulness4 ,,to ,,take ,,stains ,,out ,,of ,,mahogany4 ,mix #f ounces of spirit of salts1 and an ounce of rock salt of lemons 7powdered7 together4 ,drop a little on the stains1 and rub it with a cork till it disappear4 ,wash off with cold water4 ,,to ,,remove ,,spots ,,of ,,grease ,,from ,,cloth4 ,spots of grease may be removed by a diluted solution of potash1 but this must be cautiously applied1 to prevent injury to the cloth4 ,stains of white wax1 which sometimes fall upon clothes from wax-candles1 are removed by spirits of turpentine1 or sulphuric ether4 ,the marks of white paint may also be discharged by the above-mentioned agents4 ,,to ,,clean ,,candlesticks ,,and ,,snuffers4 ,if silver or plated1 care must be taken that they are not scratched in getting off the wax or grease2 therefore never use a knife for that purpose1 nor hold them before the fire to melt the wax or grease1 as in general the hollow part of the candlesticks1 towards the bottom1 is filled with a composition that will melt if made too hot4 ,pour boiling water over them2 this will take all the grease off without injury1 if wiped directly with an old cloth1 and save the brushes from being greased3 let them in all other respects be cleaned like the rest of the plate4 ,,to ,,clean ,,japanned ,,candlesticks4 ,never hold them near the fire1 nor scrape them with a knife2 the best way is to pour water upon them just hot enough to melt the grease2 then wipe them with a cloth1 and if they look smeared1 sprinkle a little whiting or flour upon them1 and rub it clean off4 ,be very particular in cleaning the patent snuffers1 as they go with a spring1 and are easily broken4 ,the part which shuts up the snuffings has in general a small hole in it1 where a pin can be put in to keep it open while cleaning it2 be sure to have them well cleaned1 that the snuff may not drop about when using them4 ,the extinguishers likewise must be cleaned in the inside1 and put ready with the snuffers1 that the candlesticks may not be taken up without them4 ,,to ,,clean ,,furniture4 ,keep the furniture paste or oil in a proper can or jar1 that there may be no danger of upsetting when using it4 ,have two pieces of woollen cloth1 one for rubbing it on1 the other for rubbing it dry and polishing2 also an old linen cloth to finish with1 and a piece of smooth soft cork to rub out the stains3 use a brush if the paste be hard4 ,always dust the table well before the oil or paste is put on2 and if it should be stained rub it with a damp sponge1 and then with a dry cloth4 ,if the stain does not disappear1 rub it well with the cork1 or a brush the way of the grain1 for if rubbed cross-grained1 it will be sure to scratch it4 ,be careful to keep the cork and brush free from dust and dirt4 ,when the dust is cleaned off and the stains have been got out1 put on the oil or paste1 but not too much at a time2 rub it well into the wood2 if oil1 be as quick as possible in rubbing it over the table1 and then polish it with another woollen cloth4 ,if wax1 put a little bit on the woollen cloth1 with the finger1 or a small stick2 rub it well with this till the table has a high polish1 then have another cloth to finish it with4 ,be very careful to have the edges of the tables well cleaned1 and the oil and wax well rubbed off4 ,,to ,,brush ,,clothes4 ,have a wooden horse to put the clothes on1 and a small cane or small hand-whip to beat the dust out of them2 also a board or table long enough for them to be put their whole length when brushing them4 ,have two brushes1 one hard and the other soft3 use the hardest for the great coats1 and the others when spotted with dirt4 ,fine cloth coats should never be brushed with too hard a brush1 as this will take off the nap1 and make them look bare in a little time4 ,be careful in the choice of your cane2 do not have it too large1 and be particular not to hit too hard2 be careful also not to hit the buttons1 for it will scratch1 if not break them4 ,if a coat be wet1 and spotted with dirt1 let it be quite dry before you brush it2 then rub out the spots with the hands1 taking care not to rumple it4 ,if it want beating1 do it as before directed2 then lay the coat at its full length on a board2 let the collar be towards the left hand1 and the brush in the right2 brush the back of the collar first1 between the two shoulders next1 and then the sleeves1 c4 observing to brush the cloth the same way that the nap goes1 which is towards the bottom of the coat4 ,when both sides are properly done1 fold them together2 then brush the inside1 and last of all the collar4 ,,to ,,take ,,out ,,grease ,,from ,,clothes4 ,have a hot iron with some thick brown paper3 lay the paper on the part where the grease is1 then put the iron upon the spot2 if the grease comes through the paper1 put on another piece1 till it does not soil the paper4 ,if not all out1 wrap a little bit of cloth or flannel round the finger1 dip it into spirit of wine1 and rub the grease spot2 this will take it entirely out4 ,be careful not to have the iron too hot2 but try it on a piece of white paper1 and if it turn the paper brown1 or scorch in the least1 it is too hot4 ,if paint should get on the coats1 always have spirit of wine or turpentine ready1 which1 with a piece of flannel or cloth1 will easily take it off1 if not left to get quite dry4 ,,to ,,clean ,,tea ,,trays4 ,do not pour boiling water over them1 particularly on japanned ones1 as it will make the varnish crack and peel off2 but have a sponge wetted with warm water and a little soap1 if the tray be very dirty1 then rub it with a cloth2 if it looks smeary1 dust on a little flour1 then rub it with a dry cloth4 ,if the paper tray gets marked1 take a piece of woollen cloth1 with a little sweet oil1 and rub it over the marks2 if any thing will take them out this will4 ,let the urn be emptied1 and the top wiped dry1 particularly the outside1 for if any wet be suffered to dry on1 it will leave a mark4 ,,method ,,of ,,darkening ,,mahogany4 ,nothing more is necessary than to wash the mahogany with lime-water1 which may be readily made by dropping a nodule of lime into a bason of water4 ,,to ,,wash ,,and ,,clean ,,gentlemen',s ,,gloves4 ,wash them in soap and water till the dirt is got out1 then stretch them on wooden hands1 or pull them out in their proper shape4 ,never wring them as that puts them out of form and makes them shrink2 put them one upon another and press the water out4 ,then rub the following mixture over the outside of the gloves4 ,if wanted quite yellow1 take yellow ochre2 if quite white1 pipe clay2 if between the two1 mix a little of each together4 ,by proper mixture of these any shade may be produced4 ,mix the colour with beer or vinegar4 ,let them dry gradually1 not too near the fire nor in too hot a sun2 when they are about half dried rub them well1 and stretch them out to keep them from shrinking and to soften them4 ,when they are well rubbed and dried take a small cane and beat them1 then brush them2 when this is done iron them rather warm1 with a piece of paper over them1 but do not let the iron be too hot4 ,,to ,,manage ,,water-,,pipes ,,in ,,winter4 ,when the frost begins to set in1 cover the water-pipes with hay or straw bands1 twisted tight round them4 ,let the cisterns and water butts be washed out occasionally2 this will keep the water pure and fresh4 ,in pumping up water into the cistern for the water-closet1 be very particular1 in winter-time1 as in general the pipes go up the outside of the house4 ,let all the water be let out of the pipe when you have done pumping2 but if this be forgotten1 and it should get frozen1 take a small gimblet and bore a hole in the pipe1 a little distance from the place where it is let off1 which will prevent its bursting4 ,put a peg in to the hole when the water is let off4 ,pump the water up into the cistern1 for the closet every morning1 and once a week take a pail of water1 and cast it into the basin1 having first opened the trap at the bottom2 this will clear the soil out of the pipe4 ,,to ,,preserve ,,hats4 ,hats require great care1 or they will soon look shabby4 ,brush them with a soft camel-hair brush1 which will keep the fur smooth4 ,have a stick for each hat1 to keep it in its proper shape1 especially if the hat be wet3 put the stick in as soon as the hat is taken off1 and when dry put it into a hat-box1 particularly if not in constant use1 as the air and dust soon turn hats brown4 ,if the hat is very wet1 handle it as lightly as possible2 wipe it dry with a cloth or silk handkerchief2 then brush it with the soft brush4 ,,varnish ,,for ,,wainscotting1 ,,small ,,articles ,,of ,,furniture1 ,,balustrades1 ,,and ,,inside ,,railing4 ,take gum sandarac1 #f oz4 shell lac1 #b oz4 colophonium1 or resin1 white glass pounded1 clear turpentine1 each #d oz4 pure alcohol1 #cb oz4 ,dissolve the varnish according to the directions given for compound mastic varnish4 ,this varnish is sufficiently durable to be applied to articles destined to daily and continual use4 ,varnishes composed with copal ought1 however1 in these cases1 to be preferred4 ,another4 ,melt over a moderate fire1 in a very clean vessel1 two ounces of white or yellow wax2 and1 when liquefied1 add four ounces of oil of turpentine4 ,stir the whole until it is entirely cool1 and the result will be a kind of pomade fit for waxing furniture1 and which must be rubbed over them according to the usual method4 ,the oil of turpentine is soon dissipated2 but the wax1 which by its mixture is reduced to a state of very great division1 may be extended with more ease1 and in a more uniform manner4 ,the essence soon penetrates the pores of the wood1 calls forth the colour of it1 causes the wax to adhere better1 and the lustre which thence results is equal to that of varnish1 without having any of its inconveniences4 ,,coloured ,,varnish ,,for ,,plum-,,tree1 ,,mahogany1 ,,and ,,rose-,,wood4 ,take of gum sandarac1 #d oz4 seed lac1 #b oz4 mastic1 ,benjamin in tears1 each #a oz4 pounded glass1 #d oz4 ,venice turpentine1 #b oz4 pure alcohol1 #cb oz4 ,the gum sandarac and lac render this varnish durable2 it may be coloured with a little saffron or dragon's blood4 ,,to ,,make ,,blacking4 ,take of ivory-black and treacle1 each #ab oz4 spermaceti oil1 #d oz4 white wine vinegar1 #d pints4 ,mix4 ,this blacking1 7recommended by ,mr4 ,gray1 lecturer on the materia medica17 is superior in giving leather a finer polish than any of those that are advertised1 as they all contain sulphuric acid1 7oil of vitriol17 which is necessary1 to give it the polishing quality1 but it renders leather rotten and very liable to crack4 ,another4 ,take of vinegar1 ,no4 #ah1 7the common17 #a quart1 ivory-black1 and treacle1 each #f oz4 vitriolic acid1 and spermaceti1 7or common oil17 each #a oz4 ,mix the acid and oil first1 afterwards add the other ingredients2 if1 when it is used1 it does not dry quick enough on the leather1 add a little more of the vitriol1 a little at a time4 ,when there is too much of the vitriolic acid1 which is various in its strength1 the mixture will give it a brown colour4 ,liquid ,japan ,blacking4 ,take #c ounces of ivory-black1 #b ounces of coarse sugar1 one ounce of sulphuric acid1 one ounce of muriatic acid1 one table-spoonful of sweet oil and lemon acid1 and one pint of vinegar4 ,first mix the ivory-black and sweet oil together1 then the lemon and sugar1 with a little vinegar1 to qualify the blacking2 next add the sulphuric and muriatic acids1 and mix them all well together4 ,a ,cheap ,method4 ,ivory-black1 two ounces2 brown sugar1 one ounce and a half2 and sweet oil1 half a table spoonful4 ,mix them well1 and then gradually add half a pint of small beer4 ,another ,method4 ,a quarter of a pound of ivory-black1 a quarter of a pound of moist sugar1 a table spoonful of flour1 a piece of tallow about the size of a walnut1 and a small piece of gum arabic4 ,make a paste of the flour1 and whilst hot1 put in the tallow1 then the sugar1 and afterwards mix the whole well together in a quart of water4 ,bailey's ,composition for ,blacking ,cakes4 ,take gum tragacanth1 one ounce2 neat's-foot oil1 super-fine ivory-black1 deep blue1 prepared from iron and copper1 each two ounces2 brown sugar-candy1 river water1 each four ounces4 ,having mixed well these ingredients1 evaporate the water1 and form it into cakes4 ,blacking ,balls for ,shoes4 ,take mutton suet1 four ounces2 bees' wax1 one ounce2 sweet oil1 one ounce2 sugar-candy and gum arabic1 one dram each in fine powder2 melt these well together over a gentle fire1 and add thereto about a spoonful of turpentine1 and lamp black sufficient to give it a good black colour4 ,while hot enough to run1 make it into a ball1 by pouring the liquor into a thin mould2 or let it stand till almost cold2 when it may be moulded by the hand4 ,,to ,,render ,,leather ,,water ,,proof4 ,this is done by rubbing or brushing into the leather a mixture of drying oils1 and any of the oxides or calxes of lead1 copper1 or iron3 or by substituting any of the gummy resins1 in the room of the metallic oxides4 ,,furniture ,,paste4 ,scrape four ounces of bees'-wax into a basin1 and add as much oil of turpentine as will moisten it through4 ,then powder a quarter of an ounce of resin1 and add as much ,indian red as will bring it to a deep mahogany colour4 ,when the composition is properly stirred up1 it will prove an excellent cement or paste for blemishes in mahogany1 and other furniture4 ,another ,method4 ,scrape four ounces of bees'-wax1 as before4 ,to a pint of oil of turpentine1 in a glazed pipkin1 add an ounce of alkanet-root4 ,cover it close1 and put it over a slow fire1 attending it carefully that it may not boil over1 or catch fire4 ,when the liquid is of a deep red1 add as much of it to the wax as will moisten it through1 also a quarter of an ounce of powdered resin4 ,cover the whole close1 and let it stand six hours1 when it will be fit for use4 ,furniture ,oil4 ,put some linseed-oil into a glazed pipkin1 with as much alkanet root as it will cover4 ,let it boil gently1 and it will become of a strong red colour3 when cool it will be fit for use4 ,,to ,,remove ,,flies ,,from ,,rooms4 ,take half a tea-spoonful of black pepper1 in powder1 one tea-spoonful of brown sugar1 and one table-spoonful of cream2 mix them well together1 and place them in the room1 on a plate1 where the flies are troublesome1 and they will soon disappear4 ,another ,way4 ,dissolve two drams of extract of quassia in half a pint of boiling water1 sweeten it1 and pour it into plates to be set about the room4 ,this mixture1 though fatal to the flies1 is not otherwise pernicious4 ,,to ,,extinguish ,,fire ,,in ,a ,,chimney4 ,put a wet blanket over the whole front of the fire-place1 which will stop the current of air1 and thus extinguish the flames4 ,,to ,,clean ,,boot ,,tops ,,white4 ,take an ounce of oxalic acid1 dissolve it in a pint of soft water1 and keep it in a bottle well corked2 dip a soft sponge into the mixture to clean the tops with1 and if there are any spots which refuse to disappear1 rub them with a little fine ,bath brick dust3 sponge the tops afterwards with clean water4 ,take particular care always to have any mixtures1 or powders for boot-tops1 labelled with the word poison in large letters1 as fatal accidents have arisen from oxalic acid1 being so like ,epsom salts in appearance1 as to be often taken for them in mistake4 ,,to ,,clean ,,boot ,,tops ,,brown4 ,take a pint of skimmed milk1 half an ounce of spirits of salt1 half an ounce of spirits of lavender1 one ounce of gum ,arabic1 and the juice of two lemons2 mix them well together1 and keep them in a bottle closely corked2 rub the tops with a sponge1 but use no brick dust2 and when they are dry1 polish them with a brush or piece of flannel4 ,,to ,,remove ,,unpleasant ,,odours4 ,the unpleasant smell of new paint is best removed by time1 and atmospheric ventilation3 but tubs of water placed in the apartment will act more rapidly2 with this inconvenience1 however1 that the gloss of the paint will be destroyed4 ,unpleasant smells from water-closets1 or all articles of furniture connected with them1 may be modified by the application of quick-lime1 to which may be added the soap-suds that have been used in washing1 which neutralize the pungently offensive salts4 ,a little quick-lime put into a night-chair will destroy all disagreeable effluvia4 ,aromatic pastiles of the following composition may be burned with great success3 take of camphor1 flowers of benzoin1 powdered charcoal1 powdered cascarilla bark1 powdered ,turkey myrrh1 and powdered nitre1 each equal quantities2 beat them with syrup sufficient to form a mass1 and divide into pastiles of conical shape4 ,they may be mixed up with spirit of turpentine1 or any thing inflammable4 ,,to ,,clean ,,knives ,,and ,,forks4 ,procure a smooth board1 free from knots1 or one covered with leather4 ,if the latter1 melt a sufficient quantity of mutton suet1 and put it hot upon the leather with a piece of flannel2 then take two pieces of soft ,flanders brick1 and rub them one against the other over the leather till it is covered with the powder1 which rub in until no grease comes through1 when a knife is passed over the leather1 which may easily be known by the knife keeping its polish4 ,if only a plain board1 rub the brick two or three times over it2 for if too much be put on at once it will make the blades of the knives look rough and scratched4 ,let the board be of a proper height1 and set so that you may be in a sloping position while cleaning the knives4 ,take a knife in each hand1 holding them back to back2 stand opposite the middle of the board2 lay the knives flat upon it1 and do not bear too hard upon them2 by this method it will be easier to clean two knives at a time than one1 and they will be less liable to be snapped or broken1 when pressed on too heavily4 ,be careful to keep a good edge on the knives4 ,carving knives in particular ought to be kept sharp1 which may easily be done by taking one in each hand1 back to back when cleaning1 scarcely letting them touch the board when expanding the arms1 but when drawing the hands together again1 bearing a little hard on the edge of the knives2 this will give them not only a good edge and a fine polish1 but is much better than sharpening them with a steel4 ,the best way to clean steel forks is to fill a small oyster barrel with fine gravel1 brick dust1 or sand1 mixed with a little hay or moss3 make it moderately damp1 press it well down1 and let it always be kept damp4 ,by running the prongs of the forks a few times into this1 all the stains on them will be removed4 ,then have a small stick1 shaped like a knife1 with leather round it to polish between the prongs1 c4 having first carefully brushed off the dust from them as soon as they are taken out of the tub4 ,a knife board is often spoiled by cleaning forks1 and the backs of the knives1 upon it2 to prevent this1 fasten a piece of old hat or leather on the board where the forks and backs of knives are to be cleaned4 ,always turn the back of the knives towards the palm of the hand in wiping them1 which will prevent all danger from cutting4 ,in wiping the forks put the corner of the cloth between the prongs1 to remove any dirt or dust that may not have been thoroughly brushed out2 and if there be silver ferules on the knives and forks1 or silver handles1 they must be rubbed with a piece of leather and plate powder1 keeping the blades covered while the handles are cleaning4 ,wipe the knives and folks as soon as possible after being used1 as the longer they are left with grease and stains on them the harder they will be to clean2 particularly if they have been used for acids1 salads1 tarts1 c4 ,have then a jug of hot water ready to put them into as soon as done with1 and wipe them as before directed4 ,in order to keep knives and forks in good condition when they are not in use1 rub the steel part with a flannel dipped in oil2 wipe the oil off after a few hours1 as there is often water in it2 or dust the blades and prongs with quick-lime1 finely powdered1 and kept in a muslin bag4 ,,to ,,clean ,,plated ,,articles4 ,plated articles require even more care than silver ones2 they should be cleaned with soft brushes1 not too often1 and never with any thing but plate powder1 not even whiting by itself2 do not wet them more than can be helped or they will tarnish2 nor brush them more than is necessary1 or the silver will come off2 the best thing for them is spirit of wine or oil1 and take care that no plated articles remain long dirty or damp1 for if they do they will rust1 in case they are plated on steel1 and canker if plated on copper4 ,wash the brushes after the plate is cleaned with warm water and soap1 and then set them to dry1 with the wooden side uppermost4 ,,the ,,under ,,butler4 ,is entirely under the controul and direction of the ,butler4 ,he cleans all the plate--the parlour knives and forks--lays the cloths--sets out the side-board1 and assists to wait at table4 ,as he is supposed to be busily employed1 after dinner1 in the ,butler's pantry1 cleaning the plate1 he is not usually expected to answer the bells at that period4 ,he trims the lamps belonging to the dining and drawing-rooms1 and is frequently required to assist the ,butler in cleaning his master's clothes and shoes4 ,the ,under ,butler1 generally looking to the situation of ,butler1 and as even in his present station he will have occasion for more particular directions1 he will do well frequently to refer to the hints to the ,butler1 where he will find the immediate duties of the ,butler and himself more particularly given4 ,a chief part of his duty consists in assisting in the rough work of the butler1 such as brewing1 bottling1 and cellar business in general1 in all which he should be as expert as the butler himself4 ,wages #af to #be guineas4 ,,to ,,clean ,,china ,,and ,,glass4 ,the best material for cleaning either porcelain or glass-ware is fullers' earth1 but it must be beaten into a fine powder1 and carefully cleared from all rough or hard particles1 which might endanger the polish of the brilliant surface4 ,,to ,,clean ,,plate4 ,wash the plate in boiling water to free it from grease1 and if it has wrought edges1 brush it well before you begin to clean it4 ,the leathers ought to be soft and very thick1 and the sponges well soaked in water4 ,another ,way4 ,boil an ounce of prepared hartshorn-powder in a quart of water4 ,while on the fire1 put as much plate into it as the vessel will hold2 let it boil a little time1 then take it out1 drain it over the saucepan1 dry it before the fire1 and rub it bright with leather4 ,then put more into the pan in the same manner until it is all boiled4 ,put clean linen rags into the pan to soak up the remainder1 and when dry1 they will give a beautiful polish to the plate merely by rubbing it with them4 ,they are likewise admirable for cleaning brass locks1 and the finger-plates of doors4--,this method will only suit small articles of plate4 ,,to ,,clean ,,plated ,,articles4 ,take an ounce of killed quicksilver1 which you may buy at the chemist's1 and half a pound of the best whiting sifted2 mix them with spirits of wine when used4 ,hartshorn-powder may be used instead of whiting2 but whiting is quite as good1 when dried and pounded4 ,,to ,,give ,,silver ,,plate ,a ,,lustre4 ,dissolve alum in strong ley1 skim it carefully1 mix it with soap and wash your silver utensils with it1 using a linen rag4 ,,to ,,take ,,stains ,,out ,,of ,,silver ,,plate4 ,steep the plate in soap leys for the space of four hours2 then cover it over with whiting wet with vinegar1 so that it may stick thick upon it1 and dry it by a fire2 after which1 rub off the whiting1 and pass it over with dry bran1 and the spots will not only disappear1 but the plate will look exceedingly bright4 ,,to ,,make ,,plate ,,look ,,like ,,new4 ,take of unslaked lime and alum1 a pound each1 of aqua vit and vinegar1 each a pint1 and of beer grounds1 two quarts2 boil the plate in these1 and they will set a beautiful gloss upon it4 ,,to ,,take ,,fruit ,,spots ,,out ,,of ,,cloth4 ,let the spotted part of the cloth imbibe a little water without dipping1 and hold the part over a lighted common brimstone match at a proper distance4 ,the sulphurous gas which is discharged1 will soon cause the spot to disappear4 ,plate ,powder4 ,whiting properly purified from sand1 applied wet1 and rubbed till dry1 is one of the easiest1 safest1 and1 certainly the cheapest1 of all plate powders4 ,,the ,,under1 ,,second1 ,,or ,,lady',s ,,coachman4 ,the business of the ,under ,coachman1 is precisely the same as that of the ,head ,coachman1 as before detailed4 ,he attends with the assistance of the helper1 to the care and dressing of his horses1 washing and cleaning the harness and the coach1 which is always the second best1 and is driven by him at night2 whereas the best coach and the best horses1 are driven by the ,head ,coachman by day4 ,wages from #bjl4 to #bd guineas1 with two suits of livery1 a box coat occasionally1 hat and boots--also one or two stable dresses4 ,he is sometimes required to ride as postillion1 or as courier1 when the family travel post4 ,,the ,,under ,,coachman4 ,if there be other ,coachmen kept1 their duties are similar to those of the first and second ,coachmen1 but their wages are somewhat lower1 and the liveries1 c4 not always quite so costly4 ,,the ,,lady',s ,,footman4 ,the chief business of this servant is to wait on his lady only1 for whom he performs all the offices of a footman4 ,he carries out all her messages and cards of invitation4 ,he prepares the breakfast1 and waits behind her chair both at breakfast and dinner--must be ready at all times to go out with his lady1 either behind her carriage or on foot4 ,for his more general duties1 see the ,directions to the ,footman4 ,a genteel exterior and a good figure are principal recommendations of this servant2 to which he should add great cleanliness in his person1 and studied neatness in his dress4 ,he is1 of course1 expected to assist the other servants in waiting at the dinner table1 and to receive instructions through the lady's maid1 in whose out-door concerns he must officiate when required4 ,wages #ahl4 to #be ,guineas--two liveries and a working dress4 ,,the ,,under ,,footman4 ,in families where two or more footmen are kept1 the under footman is expected1 and indeed1 engages to do that part of the business of a footman1 which is deemed the most laborious2 that is1 he cleans knives and forks--boots and shoes--carries up the coals and attends all the fires above stairs during the day4 ,he likewise carries out cards1 messages1 c4 and assists to carry up and wait at dinner1 c4 c4 ,wages1 #af to #bj guineas1 with liveries4 ,,the ,,hall ,,porter4 ,the duties of this servant are confined to the entrance-hall1 and the door1 where he is continually stationed4 ,he answers every knock and ring1 takes in all messages1 parcels1 letters1 cards1 c4 and immediately hands them to the butler1 who conveys them to his master or mistress4 ,he trims the great hall and passage lamps1 and opens and fastens up the doors and shutters every morning and night4 ,the public character of a nobleman or gentleman often depends on this servant4 ,rude or contemptuous language1 to the meanest applicant1 will frequently prove injurious to the interests of his master1 in ways of which he cannot be a competent judge2 and1 therefore1 his best qualities are patience and good temper1 to which may be added1 secrecy in regard to the affairs1 connexions1 and intercourse of the family4 ,a close tongue1 and an inflexible countenance1 are1 therefore1 indispensable1 and he should practise the maxim of hearing and seeing all1 but saying nothing4 ,it is recorded of the porter of a minister of state1 who died in the morning1 that1 on being asked in the afternoon if the fact were true1 he replied that really he could not tell1 but if the party would give him his card1 he would make enquiry1 and let him know4 ,this was a well-trained porter1 and such should be the system of all porters4 ,wages from #bdl4 to #cjl4 per annum4 ,,the ,,groom4 ,this1 and indeed1 every other person in the stable department1 must rise about five in the summer1 and six in the winter4 ,when the ,groom has two or more horses under his care1 with a chaise1 or other vehicle or vehicles1 he is generally allowed a boy to assist him in the stable4 ,we shall here insert the general care and management of horses1 because in every stable establishment1 however small1 or however large1 a ,groom is to be found2 and he ought to be fully competent to this branch of stable experience4 ,in order to avoid repetition1 we shall refer every other servant in this department1 to this description of the usual care and management of horses4 ,the first thing1 on entering the stable1 is to give to each horse about a gallon of clean water in a clean bucket2 then to shake up the best litter1 under the manger1 sweep out each stall1 and clean out the whole stable4 ,every ,coachman and ,groom feeds his own horses2#bd and during the time of their feeding1 he proceeds to dress them3 thus each horse is first curried all over1 with the curry-comb1 to loosen the dirt and dust on its skin2 then brushed with a whalebone brush1 to take the dust off2 next whisped with straw1 to smooth and cleanse its coat2 and again brushed with the brush and curry-comb1 to take off what dust may remain2 after which the horse is whisped again with a damp lock of hay1 and finally1 rubbed down with a woollen rubber1 or a clean cloth4 ,the horse is then turned round in the stall1 and his head is next brushed well and whisped clean and smooth1 with a damp lock of hay4 ,after this1 his ears are drawn through the hands1 for several minutes1 till made warm1 and then the insides of the ears are wiped out with a damp sponge1 to remove such dust and filth as may have accumulated there4 ,the sponge after being washed clean1 is then applied to the eyes1 to cleanse them from dust1 and any exudation that may have arisen in them4 ,the nostrils are also sponged clean1 and the whole head is afterwards finished by rubbing it with a cloth1 in the same manner as the body had previously been cleaned4 ,the horse is then turned round into its proper situation1 the head stall put on1 and the dirt and filth that may have accumulated under its tail1 are then washed away with a sponge4 ,the mane and tail are next cleaned and laid with a mane comb and water brush1 used alternately with both hands2 the head and body are again wiped over1 and the body clothes are put on and fastened with a surcingle4 ,the ,groom next examines the horse's heels1 picks out the dirt from the feet1 and washes its heels1 with a water brush and plenty of water4 ,if any horse has bad feet1 they are then to be dressed and stuffed4 ,lastly1 a due portion of hay1#be 7about three or four pounds7 is shaken into the rack1 and then the horse is considered as completely dressed4 ,this is a summary of the whole process of cleaning and dressing horses of every description4 ,horses thus attended to1 and regularly managed1 under the humane superintendance of a diligent and conscientious ,groom or ,coachman1 will have healthy and beautiful appearance1 and in a great measure escape from many diseases to which they would otherwise be liable4 ,when the master rides out before breakfast1 the ,groom rises so much the earlier1 so as to be able to get the horses for himself and master ready1 and at the time appointed4 ,in this case1 he gives the horses not more than two quarts of water each1 and about half their usual feed of corn4 ,on their return from the morning ride1 the ,groom sponges the eyes and nostrils of the horses1 and under their tails2 picks out their feet1 washes their feet and heels1 and then otherwise cleans and dresses them in the usual way1 as already described4 ,when thus far dressed1 it is necessary to hand-rub their legs1 downwards1 for about ten minutes1 to prevent wind-galls1 and to strengthen the back sinews4 ,when horses have been ridden hard1 or have been a long journey1 bandages must be wrapped round their legs1 7from the knee to the fetlock joint7 to prevent their swelling4 ,if their feet are heated1 they must be stopped with the following mixture1 called stopping3 viz4 ,mix equal quantities of cow-dung1 clay1 tar1 and kitchen grease with urine1 to the consistency of a stiff paste4 ,this is usually kept in a small tub1 or box1 with a handle1 to be ready when wanted4 ,the horses are then watered1 fed1 and littered down4 ,all horses when they come in1 if they have sweated1 or are very hot1 must have their feet and legs first washed1 and then be walked about ten or fifteen minutes1 in the open air1 till they are properly cool and dry2 when they are to be well rubbed1 and afterwards cleaned in the usual way4 ,they should be encouraged to stale as soon as may be1 by shaking a little straw under them1 and whistling to them4 ,the saddles and bridles1 with the bits and stirrups1 are to be wiped when they are taken off1 and are so left till the first opportunity1 when they are to be thoroughly cleaned and put away4 ,if a gig1 chaise1 or other carriage has been used in the morning1 it will require to be cleaned and got ready as soon as possible4 ,such horses as are at home at twelve o'clock1 are1 at that hour1 to be watered and fed again1 and just wiped over1 but not thoroughly cleaned1 as in the morning2 their manes and tails are1 however1 to be combed and properly laid with the mane-comb and water brush4 ,when the ,groom's horses and carriages come in1 in the evening1 he attends to his horses first1 washes their feet and legs and rubs them quite dry1 before he cleans them4 ,he afterwards cleans his gig1 or whatever it may be by day-light1 if there be time1 or at any rate1 he has to get his harness cleaned4 ,about eight o'clock the stable man repairs to the stable1 for the last time1 cleans it out1 waters1 feeds1 and rubs down the horses1 litters them up1 bandages their legs1 stops their feet1 7if necessary7 and racks them up for the night4 ,wages #bbl4 to #bel4 with1 generally1 two livery suits1 and two stable dresses a year4 ,,to ,,make ,,oats ,,prove ,,doubly ,,nutritious ,,to ,,horses4 ,instead of grinding the oats1 break them in a mill2 and the same quantity will prove doubly nutritious4 ,another method is1 to boil the corn1 and give the horses the liquor in which it has been boiled2 the result will be1 that instead of six bushels in a crude state1 three bushels1 so prepared1 will be found to answer1 and to keep the animals in superior vigour and condition4 ,,sores ,,and ,,bruises4 ,over the whole sore1 or where the part is bruised1 or where there is a tendency to suppuration1 a poultice should be applied and kept on by suitable bandages4 ,the poultice may be made of any kind of meal1 fine bran1 bruised linseed1 or of mashed turnips1 carrots1 c4 ,the following has been found useful as a common poultice3 ,fine bran1 #a quart2 pour on it a sufficient quantity of boiling water to make a thin paste2 to this add of linseed powder enough to give it a proper consistence4 ,the poultice may be kept on for a week or ten days1 or even longer1 if necessary1 changing it once or twice a day2 and cleaning the wound1 when the poultice is removed1 by washing it by means of a soft rag or linen cloth1 with water not more than blood warm1 7some sponge is too rough for this purpose72 or1 where the wound is deep1 the water may be injected into it by a syringe1 in order to clean it from the bottom4 ,ointment4 ,in the course of a few days1 when the wound1 by care and proper management with the poultices1 begins to put on a healthy appearance1 and seems to be clean and of a reddish colour1 not black or bloody2 then there may be applied an ointment made of tallow1 linseed oil1 bees' wax1 and hog's lard1 in such proportion as to make it of a consistence somewhat firmer than butter4 ,the ointment should be spread on some soft clean tow1 and when applied to the sore1 it ought never to be tied hard upon it1 7which is done too frequently and very improperly17 but only fixed by a bandage of proper length and breadth1 7for a mere cord is often improper17 so close and securely as to keep it from slipping off4 ,this application may be changed once a day2 or when nearly well1 and discharging but little1 once in two days4 ,treatment according to the appearance of the part4 ,when the wounded part begins to discharge a whitish1 thick matter1 and is observed to fill up1 the general treatment and dressings to the sore1 now mentioned1 should be continued2 and in the course of the cure1 the animal1 when free of fever1 may be allowed better provision1 and may take gentle exercise4 ,if the animal be feeble1 from the loss of blood originally1 or from the long continuance of a feverish state produced by the inflammation attending the wound1 or from weakness arising from confinement1 or connected with its constitution naturally2 and if the wound appear to be in a stationary state1 very pale and flabby on its edges1 with a thin discharge1 then better food may be given to it2 and if still no change should be observed1 with the better food1 the wound may be treated somewhat differently from what has been already advised4 ,the ointment may be made more stimulant1 by adding to it some resin and less bees' wax1 or what would be still more stimulant1 some common turpentine2 for it is only in very rare cases that oil of turpentine can be requisite4 ,the effects of an alteration in the mode of treatment should be particularly remarked1 and stimulants should be laid aside1 continued or increased1 according as may be judged proper4 ,before changing the dressings applied to the wound1 or before rendering them more stimulant and active by using heating applications1 the effect of closer bandaging may be tried2 for sometimes by keeping the parts a little more firmly together1 the cure is promoted4 ,food and ,regimen4 ,in the case of severe wounds1 attention should be paid to the condition of the animal in other respects4 ,there being always when such happen1 a tendency to violent inflammation and fever1 that may end fatally1 means should be employed to moderate both4 ,the apartment should be cool and airy1 and so quiet that the animal should not be disturbed2 the drink should not be warm1 but rather cold1 and given freely1 though not in too large quantities at a time2 the food should be sparingly given and of a poorer quality than usual1 and should be rather succulent and laxative1 than dry or apt to produce costiveness2 bleeding may be employed either generally from a vein1 or1 in some cases1 when it can be done1 by cupping from the injured part1 as in the case of a bruise 7though this last will be seldom requisite or found convenient17 and it may be done more than once or twice1 as may seem proper2 laxative medicines also ought to be given and repeated1 as there may be occasion4 ,,bleeding ,,in ,,general4 ,bleeding is often the most useful and efficacious means of curing diseases in horses1 c4 ,in inflammatory affections1 it is generally the first remedy resorted to1 and its immediate salutary effects are often surprising4 ,when it is necessary to lessen the whole quantity of blood in the system1 open the jugular or neck vein4 ,if the inflammation is local1 bleed where it can be conveniently done1 either from the part affected1 or in its vicinity1 as by opening the plate vein1 superficial vein of the thigh1 or temporal arteries4 ,in fevers of all kinds1 and when inflammation attacks any important organ1 as the brain1 eyes1 lungs1 stomach1 intestines1 liver1 kidneys1 bladder1 c4 bleeding is of the greatest use4 ,it diminishes the quantity of blood in the body2 and by this means prevents the ill effects of inflammation4 ,the quantity of blood to be taken varies according to the age1 size1 condition1 and constitution of the horse1 and urgency of the symptoms4 ,from a large or strong horse1 four or six quarts will be requisite1 and may be repeated in smaller quantities if symptoms demand it4 ,the blood1 in these diseases1 must flow from a large orifice made in the vein4 ,a horse should never be suffered to bleed upon the ground1 but into a measure1 in order that the proper quantity may be taken4 ,young horses1 also1 while shedding their teeth1 have sometimes much constitutional irritation1 which bleeding relieves4 ,but in these affections it is very rarely necessary to bleed to the same extent as in fevers1 c42 two or three quarts generally suffice to be taken away4 ,fulness of ,blood4 ,moderate bleeding1 from two to three or four quarts1 is also used to remove fulness of habit1 or plethora1 attended with slight inflammatory symptoms4 ,in this case the eyes appear heavy1 dull1 red or inflamed1 frequently closed as if asleep2 the pulse small and oppressed2 the heat of the body somewhat increased2 the legs swell2 and the hairs rub off4 ,horses that are removed from grass to a warm stable1 and full fed on hay and corn1 and not sufficiently exercised1 are very subject to one or more of these symptoms4 ,regulating the quantity of food given to him1 proper exercise and occasional laxatives1 as the following powder1 will be commonly found sufficient after the first bleeding1 and operation of an aloetic purge4 ,in slight affections of this kind1 a brisk purge will often alone be sufficient4 ,laxative and ,diaphoretic ,powder4 ,take of crocus of antimony1 finely levigated1 nitre1 cream of tartar1 and flour of sulphur1 of each1 #d ounces3 ,powder and mix them well together for use4 ,one table-spoonful of this mixture may be given every night and morning1 in a mash of scalded bran1 or a feed of corn moistened with water1 that the powders may adhere thereto4 ,this powder will be found excellent for such horses as are kept on dry meat1 whether they be in the stable1 or travel on the road2 also for stallions in the spring of the year1 as they not only keep the body cool and open1 but cause them to cast their coat1 and make the skin appear as bright as silk4 ,,purging4 ,in obstinate grease and swellings of the legs1 accompanied with lameness of the joints1 dry coughs1 worms1 diseases of the skin1 farcy1 apoplexy or staggers1 affections of the liver1 c4 c41 mercurial purges are of the greatest service4 ,they purge2 destroy worms2 generally increase the flow of urine2 operate upon the skin1 liver1 and other viscera in a peculiar manner2 cause a healthful action in these parts2 and remove many chronic complaints incident to the horse4 ,great caution is necessary during their operation1 lest the horse take cold4 ,the water given him must be warm1 and when exercised he should be properly clothed4 ,horses that are kept on dry meat1 and are full fed1 with little or no exercise1 require regular purging every six months1 with two or three doses each time1 allowing proper intervals between each4 ,,the ,,groom ,,and ,,valet1 ,,or ,,footman4 ,in small families1 a servant is sometimes hired in the capacities of groom and valet1 or groom and footman4 ,the duties of this servant are given under the respective heads of ,,groom1 ,,valet1 and ,,footman4 ,the wages out of the house1 about #ejl4 a year1 with the cast off clothes4 ,,the ,,postillion4 ,when the family travels post1 the helper in the stables1 and the stable-boy1 generally ride as postillions3 on other occasions1 the boy or helper1 rides and drives the chariot and other carriages2 or if he be a regular servant1 he has the care of a pair of horses4 ,wages from #af to #bj guineas4--,his clothing is nearly the same as the grooms1 only that he has a cap1 and generally a jacket instead of a frock coat4 ,,the ,,couriers1 ,,or ,,outriders4 ,are generally selected from some of the persons employed in the stables--,often1 the under coachman and groom4 ,their business is to ride with the family when travelling1 to guard them on the road--to ride forward with orders1 and to pay the turnpikes1 c4 c4 ,the outriders always take care of their own horses4 ,,the ,,stable ,,boy4 ,assists the coachman and groom1 under whose direction he is occupied in cleaning out the stables1 cleaning the horses1 washing and cleaning the harness and carriages1 and making himself generally useful4 ,the wages1 when in the house1 is from #h to #abl4 per annum1 and clothing1 as may be agreed4 ,,helpers ,,in ,,the ,,stables4 ,the helpers are subordinate to the regular stable servants1 and their business is to assist in cleaning the horses1 harness1 saddles1 and carriages1 cleaning out the stables1 and assisting the coachman and groom in all the business of the stable that may be required of them4 ,they are generally hired by the week1 at from #af to #ba shillings1 out of doors1 and have no liveries4 ,if hired as regular stable servants1 they are boarded in the house1 and their wages and clothing are nearly the same as the groom's4 ,when the family travels1 the helper is sometimes taken either as postillion or outrider4 ,,the ,,head ,,gardener4 ,the gardener1 to understand his business well1 and to be capable of undertaking the management of a gentleman's garden and grounds1 should not only be perfect in the ordinary business1 and the regular routine of digging1 cropping1 and managing a kitchen garden1 but should be also well versed in the nature of soils1 manures1 and composts1 the best methods of propagating plants1 shrubs1 and trees1 the management of the hot-house1 green-house1 conservatory1 hot-beds2 and the culture1 not only of indigenous1 but also of foreign and exotic productions4 ,the gardener1 on first coming to his situation1 will endeavour to ascertain the nature and present state of the soil4 ,there are scarcely any of the ordinary esculent or culinary vegetables that will not require1 at least1 a depth of two spits of well cultivated earth2 shrubs and trees much more2 and this depth he should accordingly give it by proper digging1 trenching1 and other means4 ,the sub-strata1 or under soil1 must also be considered1 and articles fond of moisture should be planted where the sub-stratum is of a clayey nature1 and will not suffer the moisture imbibed from above to pass off2 while those which require warm and dry situations1 should be planted where the under soil consists of sand or gravel1 and will the more readily absorb the moisture from above4 ,in small families1 or in gardens not exceeding an acre1 with a paddock of three or four acres for a horse or cow1 it is usual to keep but one gardener1 who1 at an out-door salary of a guinea a week1 performs all the necessary work in the garden1 milks the cow1 feeds the poultry1 and1 sometimes1 takes care of the horse1 his assistant being a jobbing labourer during a few weeks of particular duty4 ,these gardeners generally consist of under gardeners from large establishments1 or from market gardeners near large towns2 and the only questions which arise between them and their employer1 are the difficulties which they feel at first in accommodating the practice on a large scale to that on a small and economical one2 but1 when reconciled to this1 no situation is more independent and comfortable than that of the solitary and accommodating gardener4 ,gardeners generally prefer a sandy loam1 of a nature not too binding in summer1 nor too retentive in winter4 ,perhaps the best practical rules that can be given are the following1 from the best ,treatise on ,gardening4 #a4 ,perform every operation in the proper season4 #b4 ,perform every operation in the best manner4 ,this is to be acquired in part by practice1 and partly also by reflection4 ,for example1 in digging over a piece of ground1 it is a common practice with slovens1 to throw the weeds and stones on the dug ground1 or on the adjoining alley or walk1 with the intention of gathering them off afterwards4 ,a better way is to have a wheelbarrow1 or a large basket1 into which to put the weeds and extraneous matters1 as they are picked out of the ground4 ,some persons in planting or weeding1 whether in the open air1 or in hothouses1 throw down all seeds1 stones1 and extraneous matters on the paths or alleys1 with a view to pick them up1 or sweep or rake them together afterwards2 it is better to carry a basket or other utensil1 either common or subdivided1 in which to hold in one part the plants to be planted1 in another the extraneous matters1 c4 #c4 ,complete every part of an operation as you proceed4 #d4 ,finish one job before beginning another4 #e4 ,in leaving off working at any job1 leave the work and tools in an orderly manner4 #f4 ,in leaving off work for the day1 make a temporary finish1 and carry the tools to the tool-house4 #g4 ,in passing to and from the work1 or on any occasion1 through any part of what is considered under the charge of the gardener1 keep a vigilant look out for weeds1 decayed leaves1 or any other deformity1 and remove them4 #h4 ,in gathering a crop1 remove at the same time1 the roots1 leaves1 stems1 or whatever else is of no farther use1 or may appear slovenly1 decaying1 or offensive4 #i4 ,let no crop of fruit1 or herbaceous vegetables1 go to waste on the spot4 #aj4 ,cut down the flower-stalks of all plants4 #aa4 ,keep every part of what is under your care1 perfect in its kind4 ,attend in spring and autumn to walls and buildings1 and get them repaired1 jointed1 glazed1 and painted1 where wanted4 ,attend at all times to machines1 implements1 and tools1 keeping them clean1 sharp1 and in perfect repair4 ,see particularly that they are placed in their proper situations in the tool-house4 ,house every implement1 utensil1 or machine not in use1 both in winter and summer4 ,allow no blanks in edgings1 rows1 single specimens1 drills1 beds1 and even where practicable1 in broad-cast sown pieces4 ,keep edgings and edges cut to the utmost nicety4 ,keep the shapes of the wall-trees filled with wood according to their kinds1 and let their training be in the first style of perfection4 ,keep all walks in perfect form1 7whether raised or flat17 free from weeds1 dry1 and well rolled4 ,keep all the lawns by every means1 of a close texture1 and dark-green velvet appearance4 ,keep water clear and free from weeds1 and let not ponds1 lakes1 or artificial rivers1 rise to the brim in winter1 nor sink very far under it in summer4 ,,to ,,sow ,,seeds ,,with ,,advantage4 ,this is the first operation of rearing4 ,where seeds are deposited singly1 as in rows of beans1 or large ruts1 they are said to be planted2 where dropt in numbers together1 to be sown4 ,the operation of sowing is either performed in drills1 patches1 or broadcast4 ,drills are small excavations formed with the draw-hoe1 generally in straight lines parallel to each other1 and in depth and distance apart1 varying according to the size of the seeds4 ,in these drills1 the seeds are strewed from the hand of the operator1 who1 taking a small quantity in the palm of his hand and fingers1 regulates its emission by the thumb4 ,some seeds are very thinly sown1 as the pea1 and spinage2 others thick1 as the cress1 and small salad4 ,patches are small circular excavations made with the trowel2 in these seeds are either sown or planted1 thicker or thinner1 and covered more or less1 according to their nature4 ,this is the mode adopted in sowing in pots1 and generally in flower-borders4 ,in broad-cast sowing1 the operator scatters the seed over a considerable breadth of surface1 previously prepared by digging1 or otherwise being minutely pulverized4 ,the seed is taken up in portions in the hand1 and dispersed by a horizontal movement of the arm1 to the extent of a semi-circle1 opening the hand at the same time1 and scattering the seeds in the air1 so as they may fall as equally as possible over the breadth taken in by the sower at once1 and which is generally six feet2 that being the diameter of the circle in which his hand moves through half the circumference4 ,in sowing broad-cast on beds1 and narrow' strips or borders1 the seeds are dispersed between the thumb and fingers1 by horizontal movements of the hand in segments of smaller circles4 ,dry weather is essentially requisite for sowing1 and more especially for the operation of covering in the seed1 which in broad-cast sowing1 is done by treading or gently rolling the surface1 and then raking it2 and in drill-sowing1 by treading in the larger seeds1 as peas1 and covering with the rake2 smaller seeds1 sown in drills1 are covered with the same implement1 without treading4 ,,to ,,plant ,,shrubs ,,and ,,trees4 ,planting1 as applied to seeds1 or seed-like roots1 as potatoes1 bulbs1 c4 is most frequently performed in drills1 or in separate holes made with the dibber2 in these1 the seed or bulb is dropped from the hand1 and covered with or without treading1 according to its nature4 ,sometimes planting is performed in patches1 as in pots or borders1 in which case1 the trowel is the chief instrument used4 ,quincunx is a mode of planting in rows1 by which the plants in one row are always opposed to the blanks in the other1 so that when a plot of ground is planted in this way1 the plants appear in rows in four directions4 ,planting1 as applied to plants already originated1 consists generally in inserting them in the soil of the same depth1 and in the same position as they were before removal1 but with various exceptions4 ,the principal object is to preserve the fibrous roots entire2 to distribute them equally around the stem among the mould or finer soil1 and to preserve the plant upright4 ,the plant should not be planted deeper than it stood in the soil before removal1 and commonly the same side should be kept towards the sun4 ,planting should1 as much as possible1 be accompanied by abundant watering1 in order to consolidate the soil about the roots2 and where the soil is dry1 or not a stiff clay1 it may be performed in the beginning of wet weather1 in gardens2 and in forest planting1 on dry soils1 in all open weather during autumn1 winter1 and spring4 ,,to ,,water ,,gardens4 ,watering becomes requisite in gardens for various purposes1 as aliment to plants in a growing state1 to support newly transplanted plants1 for keeping under insects1 and keeping clean the leaves of vegetables4 ,one general rule must be ever kept in mind during the employment of watering a garden2 that is1 never to water the top or leaves of a plant when the sun shines4 ,all watering should be carried on in the evening or early in the morning1 unless it be confined to watering the roots1 in which case1 transplanted plants1 and others in a growing state1 may be watered at any time2 and if they are shaded from the sun1 they may also be watered over their tops4 ,watering over the tops is performed with the rose1 or dispenser attached to the spout of the watering-pot1 or by the syringe or engine4 ,watering the roots is best done with the rose2 but in the case of watering-pots in haste1 and where the earth is hardened1 it is done with the naked spout4 ,many kitchen-crops are lost1 or produced of very inferior quality1 for want of watering4 ,lettuces and cabbages are often hard and stringy2 turnips and radishes do not swell1 onions decay1 cauliflowers die off1 and1 in general1 in dry soils4 ,copious waterings in the evenings1 during the dry season1 would produce that fulness of succulency1 which are found in the vegetables produced in the low countries1 and in the ,marsh ,gardens at ,paris2 and in this country at the beginning and latter end of the season4 ,watering the foliage of small trees to prevent the insects1 and of strawberries1 and fruit shrubs1 to swell the fruit1 is also of importance4 ,the principal tools used by gardeners are1 a light handy spade1 a shovel1 rake1 with iron teeth1 hoe1 three-pronged fork1 dibber1 or setting-stick1 line and reel1 usually called a skillet1 wheelbarrow1 baskets1 trowel1 a pair of shears1 scythe1 hay-rake1 hook1 ladder1 besom1 or broom1 beater1 garden-roller1 turfing-iron1 hatchet1 and hammer4 ,the gardener usually wears a blue woollen apron1 which1 when he is pruning1 he ties up before him1 and then serves to hold his nails1 shreds1 scissors1 hammer1 and pruning-knife4 ,he should also be provided with a light measuring rod1 flat and narrow1 painted and divided on one side into feet and half feet1 and on the other into yards and half yards2 with this he will be able to measure distances1 to lay out his beds for sowing and planting1 and to measure and lay down his gravel-walks1 grass-plats1 c4 ,a table1 that will be very useful to him in laying out beds1 or any quantity of ground1 large or small1 will be found in the ,,appendix4 ,,the ,,gardener',s ,,calendar4 ,containing useful ,information for every ,month in the ,year4 ,january4 ,if the weather be open and dry1 sow1 upon warm compartments1 small portions of peas1 beans1 cabbage1 spinage1 carrots1 parsley1 radish1 lettuce1 and onions1 and preserve them from the cold by mats4 ,also1 in hot-beds1 cucumbers1 melons1 small salading1 best early and red cabbage1 kidney beans1 and cauliflowers4 ,plant cabbages1 horse-radish1 beans1 and mint roots4 ,the cucumbers and melons this month require particular attention4 ,they ought to receive air by small degrees1 as often as possible4 ,february4 ,sow small salading1 radishes1 onions1 parsley1 spinage1 lettuce1 peas1 beans1 cabbage1 cauliflowers1 carrots1 parsnips1 fennel1 c4 ,plant cabbages1 c4 as last month4 ,the cucumber and melon plants raised last month1 should be transplanted about the middle of this into new hot-beds4 ,the ground should be prepared for planting asparagus next month4 ,march4 ,sow1 in this month1 principal crops of carrots1 early turnips1 radishes1 onions1 cabbage1 celery1 cauliflowers1 spinage1 lettuce1 asparagus1 peas1 and beans4 ,sow asparagus for the new plantations of the next year4 ,make new asparagus beds1 and fork the old ones4 ,april4 ,sow and plant1 as in the former month1 for a later crop4 ,towards the middle of the month dung should be prepared for ridges of melons and cucumbers4 ,snails and slugs ought to be killed1 and weeds kept down2 otherwise they will increase so fast as to render their destruction difficult4 ,may4 ,the principal crops sowed and planted in the spring will now require weeding1 hoeing1 and thinning1 and some transplanting4 ,the melon beds require an equal degree of heat2 and the glasses must be covered every night through the month with mats2 but in the middle of the day they must be raised to the breadth of two or three fingers4 ,cucumbers in frames must receive a moderate supply of water1 and be planted out under hand-glasses4 ,june4 ,particular attention is now required in weeding1 hoeing1 thinning1 and watering the principal crops1 and pricking out and transplanting for autumn and winter4 ,sow savoys1 brocoli1 borecole1 cabbages1 turnips1 carrots1 spinage1 coleworts1 kidney beans1 lettuce1 endive1 celery1 cucumbers1 radishes1 peas1 beans1 and small salading4 ,plant cabbages1 colewort1 savoys1 brocoli1 borecole1 leeks1 beans1 lettuce1 endive1 celery1 cucumbers1 radishes1 peas1 and beans4 ,melon plants must be shaded in the heat of the day1 and receive a large portion of fresh air4 ,transplant endive for blanching1 and prick out young brocoli plants1 which were sown in ,april or ,may4 ,july4 ,prepare ground for the reception of succession crops1 and some main crops for autumn and winter1 and sow turnips1 c4 as at the beginning of the year4 ,the common radishes sown now will be fit to draw the beginning of ,september2 and the cauliflowers sown in ,may must be planted out in spots where they are to remain4 ,the beds of carrots sown now will be fit to draw early in ,april4 ,spinage for winter may now be sown1 and onions taken up if the leaves wither4 ,august4 ,asparagus beds planted in ,march must now be cleared2 celery transplanted and earthed1 and the heads or suckers taken from the ,march artichokes4 ,the early cabbage seed must not be sown later than the #abth of this month2 but lettuce seed may be put in as late as the #bdth4 ,the cauliflower seed will not do without covering1 and the spinage sown last month will require hoeing4 ,september4 ,sow spinage1 lettuce1 onions1 radishes1 cabbages1 colewort1 chervil1 corn-salad1 borage1 coriander1 turnips1 and successions of small salading4 ,plant savoys1 cabbages1 coleworts1 brocoli1 borecole1 lettuces1 leeks1 celery1 endive1 and perennial1 aromatic1 and pot-herbs4 ,make mushroom beds1 and cut down the haulm of asparagus1 clean the beds and dung them if necessary4 ,hoe your turnips1 and weed onions4 ,the cauliflowers of last month must be weeded out1 and cabbage-plants pricked4 ,of the lettuces sown last month some may be put into warm borders for spring use1 and others planted under frames for pulling in ,december and ,january4 ,the different seeds must be gathered as they ripen4 ,october4 ,sow a small crop of radishes and lettuces1 successions of small salading1 and a few early peas to come in next summer4 ,plant crops of cabbage1 cauliflowers1 late brocoli1 celery1 lettuce1 early beans4 ,keep uncovered night and day1 for the greater part of this month1 such cauliflowers as are planted in frames4 ,all spare ground should be dunged and trenched4 ,november4 ,most of the processes used last month will also be appropriate for this4 ,such as giving air to lettuce and cauliflower plants that are under frames4 ,cut down the leaves of artichokes and earth up the plants4 ,december4 ,forward the digging1 manuring1 or trenching vacant ground1 preparing hot dung1 making hot-beds1 and earthing and tying up plants4 ,sow a few early peas and radishes on warm borders1 and small salading and cucumbers in hot-beds4 ,plant early beans1 strong cabbage-plants1 and coleworts2 and plant in hot-beds1 cucumbers1 mint1 tarragon1 and asparagus4 ,the small salads may be sown every ten days1 under frames2 and such radish seed as may be put into the ground this month1 should be covered on cold nights with fern1 or long litter4 ,salary from #ejl4 to #ajjl4 a year1--a cottage1 generally1 and vegetables and fuel allowed4 ,,the ,,under ,,gardeners4 ,these men are entirely under the controul and direction of the head gardener1 and are employed by him1 for the most part1 in digging and trenching1 wheeling1 dunging1 gravelling1 hoeing1 mowing1 and other laborious work4 ,they are engaged as weekly servants1 and are paid according to their abilities1 from #af to #bj or #ba shillings per week1 and vegetables4 ,some under gardeners have a cottage assigned for themselves and families1 and others have also fuel allowed them for their fires4 ,,the ,,servants' ,,hall4 ,in large establishments1 the housekeeper1 the lady's maid1 and the men servants out of livery1 usually take their meals by themselves1 in the housekeeper's or steward's room2 but when they take their dinner together1 they preserve an order at table like the following3--,the housekeeper usually takes her seat at the head1 and the butler at the lower end of the table2 the cook at the right of the housekeeper1 and the lady's maid on her left2 the under butler on the right1 and the coachman on the left of the butler2 the house-maid next to the cook1 and the kitchen-maid next to the lady's-maid2 and the men servants always occupying the lower end of the table4 ,the dinner is set on the table by the cook1 and the beer is drawn by the under butler4 ,the servants' table is usually provided with solid dishes1 and with ale and table beer2 and it is the business of the superior servants to see that their accommodation is comfortable and in plenty1 but without extravagance1 or waste and riot4 ,in well-regulated families1 the servants' hall is distinguished by its decorum1 good order1 and even good manners1 which the servants who wait in the parlour imbibe1 and convey to the kitchen4 ,servants of coarse manners1 vulgar habits1 or profane discourse1 and malicious dispositions1 are shunned by others1 and never make good their footing or rise in first-rate families1 where all the good and bad qualities which belong to the superior ranks of society operate as much to their advantage or disadvantage as in any station of life4 ,in truth1 the servants' hall is a little world by itself1 in which the passions1 tempers1 vices1 and virtues1 are brought into play1 and contribute their full share in promoting that welfare and happiness1 which it is the object of this work to fix and improve4 ,,apprentices4 ,when a youth in the ,city of ,london is bound apprentice he is presented to the ,chamberlain1 who puts into his hands for his guide1 the following instructions1 and as they proceed from such high authority1 they are thought worthy of being preserved in this volume as a body of instruction to apprentices generally4 ,a ,,copy ,,of ,,indenture ,,of ,,apprenticeship4 ,this ,indenture witnesseth1 ,that ,son of late of 1 doth put himself ,apprentice to ,citizen and of ,london1 to learn his art1 and with him 7after the manner of an ,apprentice7 to serve from the day of the date hereof1 unto the full end and term of seven years1 from thence next following to be fully complete and ended2 during which term the said ,apprentice his said ,master faithfully shall serve1 his secrets keep1 his lawful commands every where gladly do4 ,he shall do no damage to his said ,master1 nor see it to be done of others2 but that he to his power shall let or forthwith give warning to his said ,master of the same4 ,he shall not waste the goods of his said ,master1 nor lend them unlawfully to any4 ,he shall not commit fornication1 nor contract matrimony within the said term4 ,he shall not play at cards1 dice1 tables1 or any other unlawful games1 whereby his said ,master may have any loss4 ,with his own goods or others1 during the said term1 without licence of his said ,master1 he shall neither buy nor sell4 ,he shall not haunt taverns nor play-houses1 nor absent himself from his said ,master's service day or night unlawfully2 but in all things1 as a faithful ,apprentice1 he shall behave himself towards his said ,master1 and all his1 during the said term4 ,and the said ,master in consideration1 of his said ,apprentice in the same art which he useth1 by the best means that he can1 shall teach and instruct1 or cause to be taught and instructed1 finding unto his said ,apprentice1 meat1 drink1 apparel1 lodging1 and all other necessaries1 according to the custom1 of the ,city of ,london1 during the said term4 ,and for the true performance of all and every the said covenants and agreements1 either of the said parties bindeth himself unto the other by these presents4 ,in witness whereof1 the above named to these ,indentures1 interchangeably have put their hands and seals1 the day of 1 in the year of the ,reign of our ,sovereign1 of the ,united ,kingdom of ,great ,britain and ,ireland1 ,defender of the ,faith1 and in the year of our ,lord1 c4 ,a ,,familiar ,,explanation ,,of ,,an ,,indenture ,,of ,,apprenticeship4 ,this ,indenture witnesseth1 ,that ,r4 ,b4 ,son of ,j4 ,b4 1 ,citizen of ,london1 doth put himself 7that is1 by his own free and voluntary choice7 apprentice to ,a4 ,a4 ,citizen and of ,london1 to learn his ,art1 and with him after the manner of an ,apprentice to serve 7that is1 to live with him in the capacity of a learner and servant1 doing all such work as belongs to his trade1 and as ,apprentices by custom are obliged to do7 from the date hereof1 unto the full end and term of years from thence next following to be fully complete and ended2 that is1 not at the beginning only1 or for part of the time1 but so long as his ,indenture shall continue in force1 which must be for seven years at least4 ,during which term the said ,apprentice his said ,master faithfully shall serve2 that is1 he shall be true and just to his ,master in all his dealings1 both in word and deed2 he must not only keep his hands from picking and stealing1 and his tongue from lying and slandering2 he must not only abstain from doing him any manner of injury1 by idleness1 negligence1 or carelessness2 by deceiving1 defaming1 or any kind of evil speaking3 but1 he must learn and labour to do him true and real service4 ,ye must be faithful in all things4 #a ,tim4 i4 ,in all your labours let no iniquity be found4 ,hosea xii4 #h4 ,ye shall not steal1 neither deal falsely1 neither lie one to another4 ,lev4 xix4 #aa4 ,speak every man truth to his neighbour4 ,eph4 iv4 #be4 ,all that do unrighteously are an abomination to the ,lord thy ,god4 ,deut4 xxv4 #af4 ,he that uttereth a slander is a fool4 ,prov4 x4 #ah4 ,the lip of truth shall be established for ever1 but a lying tongue is but for a moment2 for the mouth of them who speak lies shall be stopped4 ,chap4 xii4 #ai4 ,to do justice and judgment is more acceptable to the ,lord than sacrifice2 7for7 they who deal truly are his delight4 ,chap4 xxi4 #c1 chap4 xii4 #bb4 ,his secrets keep2 that is1 conceal the particular secrets of his art1 trade1 or science1 without divulging or making any one privy to them to the detriment of his ,master1 whose interest may very much depend on a peculiar management and knowledge of his business4 ,to behave thus1 is to serve faithfully2 and fidelity is the glory and perfection of a ,servant1 as his want of it is his greatest discredit and reproach4 ,discover not a secret to another1 lest he that heareth it putteth thee to shame1 and the infamy turn not away4 ,prov4 xxv4 #i1 #aj4 ,his lawful commands every where gladly do2 that is1 he shall readily and cheerfully obey him in all things lawful1 without murmuring1 hesitation1 or reluctance2 for obedience from a ,servant to his ,master1 is a duty established by all laws1 human and divine2 and is founded likewise in the very nature of things2 it being impossible to preserve any superiority in the one over the other1 unless the inferior submits himself to the direction of his superior in all such things as he has a right to command him to do2 that is1 all things lawful3 he is indeed1 properly speaking1 no longer a ,servant than while he obeys his ,master's commands2 so that the covenanted obedience of an ,apprentice is on all accounts indispensably necessary2 and the more cheerfully he performs it1 the more perfectly he fulfils his duty1 and the greater will be the reward as well as pleasure of his obedience2 for his ,master will doubtless take all opportunities of encouraging him on account of his willingness2 he will contrive to make his work as easy to him as he can2 he will treat him with all the kindness1 and shew him all the favour that is consistent with the relation between them2 whereby his servitude will be rendered a kind of freedom2 the necessary labours of it a delight2 and the time of its duration short and pleasant3 he will beside gain the advantage of being trusted and confided in by his ,master1 which must necessarily give him a quick and thorough insight into his trade1 whereby he will become duly qualified for the power and dignity of a ,master himself1 and establish such a reputation and character as will gain him the esteem and friendship of all who know him2 and can therefore have no other than a comfortable prospect of advancing his station and fortune in the world4 ,the quite contrary of all which must be the lot of the disobedient1 churlish1 and murmuring ,servant2 who will1 in all probability1 end his days as a ,master 7if ever he arrives at that honour7 in the same discontented1 uneasy1 and disregarded manner1 in which he lived as a ,servant2 feared by very few1 beloved by none4 ,exhort servants to be obedient unto their own ,masters1 and to please them well in all things1 not answering again4 ,titus ii4 #i4 ,his servants ye are whom ye obey4 ,rom4 vi4 #af4 ,servants1 obey in all things your ,masters1 according to the flesh2 not only to the good and gentle1 but also the froward4 ,col4 iii4 #bb4 ,and when ye be buffeted for well-doing1 take it patiently2 for this is thank-worthy and acceptable with ,god4 #a ,pet4 ii4 #bj4 ,with good-will doing service4 ,ephes4 vi4 #g4 ,not with eye-service1 as men-pleasers1 but in singleness of heart1 fearing ,god4 ,col4 iii4 #bb4 ,if any would not work1 neither should he eat4 #b ,thes4 iii4 #aj4 ,in all labour there is profit2 and the thoughts of the diligent tend only to plenteousness4 ,prov4 xiv4 #bc4 ,the hand of the diligent maketh rich4--,an idle soul shall suffer hunger4 ,chap4 x4 #d4--;,chap4 xix4 #ae4 ,seest thou a man diligent1 he shall stand before kings1 he shall not stand before mean men4 ,a slothful man is compared to a filthy stone1 and every one will hiss him out to his disgrace4 ,chap4 xxii4 #bi4 ,eccl4 xxii4 #a4 ,they that plough iniquity1 and sow wickedness1 shall reap the same4 ,job iv4 #h4 ,the ,lord will make them contemptible and base1 before all the people1 according as they have not kept his ways4 ,malachi ii4 #i4 ,he shall do no damage to his said ,master1 nor see it to be done of others1 but that he to his power shall let 7that is1 prevent or hinder7 or forthwith give warning to his said ,master of the same4 ,he shall not waste the goods of his said ,master1 or lend them unlawfully to any4 ,it is not sufficient that the ,apprentice does not wrong his ,master himself1 by cheating1 pilfering1 purloining1 wasting1 spoiling1 lending1 or giving away any of his goods2 by sloth and idleness1 by neglecting his business1 and loitering away his time2 it is not enough that he does his ,master no kind of damage himself2 but he must be watchful that he is not injured in any kind by his fellow-servants and others2 and be sure to do what in him lies to prevent or discover it to his ,master2 for he cannot be indifferent or careless in such a case1 or connive and conceal any thing of this kind1 without breach of covenant1 and incurring the guilt and shame that is due to unfaithfulness4 ,have no fellowship with the unfruitful works of darkness1 but rather reprove them4 ,ephes4 v4 #aa4 ,beware of evil workers1 and be not thou partaker with them4 ,thou shalt not suffer sin in thy brother1 but by any means reprove him4 ,phil4 iii4 #b4 ,when thou sawest a thief thou consentedst with him4 ,psalm l4 #ah4 ,he shall not commit fornication4 ,this vice has been the bane of so many young men in all ages and places1 that every one's memory must furnish him with divers instances of its fatal effects2 the ,sessions papers are filled with numberless accounts of unhappy persons who are brought by it to public shame and infamous ends2 and indeed nothing is so destructive to the morals and happiness of youth1 as the having any kind of commerce with lewd and shameless women2 for such conversation infallibly destroys the health1 consumes the fortune1 blasts the credit1 and extinguishes that modesty which is the principal ornament and surest preservative of youth from the vices and dangers they are most exposed to4 ,flee fornication3 ,he that committeth fornication1 sinneth against his own body4 #a ,cor4 vi4 #ah4 ,keep thee from the evil woman1 from the flattery of the tongue of the strange woman3 lust not after her beauty in thy heart1 neither let her take thee with her eye-lids2 lest thou give thine honour to others3 lest strangers be filled with thy wealth2 and thou mourn at the last1 when thy flesh and thy body are consumed4 ,prov4 vi4 #bd1 #be4--,prov4 v4 #aj1 #aa4 ,let not thy heart decline to her ways1 for her house is the way to hell4 ,thou goest after her as an ox goeth to the slaughter1 till a dart strike through thy liver2 as a bird hasteth to the snare1 and knoweth not that it is for his life4 ,prov4 vii4 #be1 #bg1 #bb1 #bc4 ,neither fornicators nor adulterers shall inherit the kingdom of ,god4 #a ,cor4 vi4 #i4 ,whoremongers and adulterers ,god will judge4 ,heb4 xiii4 #d4 ,blessed are the pure in heart1 for they shall see ,god4 ,matt4 v4 #h4 ,nor contract matrimony within the said term4 ,marriage is a very improper state for ,apprentices1 but is too often entered into rashly without consideration1 or the consent of friends and relations2 and therefore is very seldom advantageous1 and generally unhappy4 ,the necessary expense and charge which attends a growing family1 must quite consume a small fortune1 very much lessen a good one1 and entail heavy debts and lasting misery on the generality of married ,apprentices1 who cannot hope to avoid a jail2 and it is well if that is their worst misfortune4 ,at best such a marriage is an act of great disobedience and contempt towards parents and friends1 of injustice towards the ,master1 and must be attended with the loss of their esteem and friendship1 if not with their heavy displeasure4 ,it is a direct violation of this covenant1 a forfeiture of their right to the freedom of ,london1 and tends to unsettle and alienate the mind from business1 and to disable the ,apprentice from ever becoming a complete master of his trade4 ,he shall not play at cards1 dice1 tables1 or any other unlawful game1 whereby his said ,master may have any loss4 ,all sorts of gaming for money is prohibited by this covenant2 it being a habit of the most pernicious consequence4 ,those who have an itch for gaming1 very rarely have any relish for business2 the dispositions and qualifications for the one1 being quite inconsistent with the other4 ,modesty1 caution1 industry1 frugality1 and strict integrity1 are indispensably necessary to the forming a good and successful tradesman2 but no man ever made his fortune by play1 without corrupting his morals and forfeiting his character2 for the gamester must be bold and adventurous1 extravagant and profuse1 fraudulent1 tricking1 and deceitful1 of scandalous life1 and infamous reputation2 and such will the unwary and thoughtless ,apprentice soon become1 who is addicted to this vice2 who begins with it under pretence of amusement1 but suffers the love of it to grow on him till it becomes habitual2 and what assurance has he1 that the loss of his own money1 and the flattering hopes of better fortune1 will not tempt him to steal and hazard what is his ,master's8 ,what hopes can he have that he shall escape the rock on which so many have perished8 ,the ,apprentice therefore who would not expose himself to guilt1 to shame1 punishment1 and ruin1 must religiously observe this prohibition4 ,wo onto him that buildeth his house by unrighteousness1 and his chambers by wrong4 ,jer4 xxii4 #ac4 ,wo unto them that have made dishonest gain of their neighbours1 by extortion1 or by the iniquity of their traffic4 ,ezek4 xxii4 #ab4 ,my soul come not thou into their secrets1 unto their assemblies my honour be not thou united4 ,gen4 xlix4 ,we have renounced the hidden things of dishonesty1 therefore let us not walk in craftiness4 7,for7 better is a little with righteousness1 than great revenues without right4 #b ,cor4 iv4 ,wealth got by vanity shall be diminished3 but he that gathereth by labour shall increase4 ,prov4 xiii4 #aa4 ,if sinners entice thee1 consent thou not4 ,walk not then in the way with them2 lest thou learn their ways1 and get a snare to thy soul4 ,prov4 i4 #aj1 #ae4--;,chap4 xxii4 ,with his own goods1 or others1 during the said term1 without license of his said ,master1 he shall neither buy nor sell4 ,the apprenticeship is a time of labour and improvement1 not of gain2 it is the season wherein youth are to acquire a thorough knowledge of trade1 and to establish in themselves such habits as will enable them to carry it on hereafter with pleasure and profit4 ,a liberty for the ,apprentice to trade on his own account1 would1 in most instances1 be rather a snare than an advantage to him2 it would oftener increase his acquaintance and expenses than his fortune2 it would furnish him with excuses for absenting himself from his ,master's house and business1 under pretence of promoting his own2 and lead him into company-keeping1 and a large acquaintance1 before he hath judgment to make a proper choice2 and it is to be feared1 would sometimes be the occasion of his being unfaithful1 and create continual jealousies and misunderstandings between him and his ,master4 ,upon all which accounts this prohibition is for their mutual advantage2 and the breach of it on no account to be connived at by the ,master1 nor practised by the ,apprentice4 ,if ye have not been faithful in that which is another man's1 who shall give you that which is your own8 ,he shall not haunt taverns or play-houses1 nor absent himself from his said ,master's service day or night unlawfully4 ,i have joined these three prohibitions together1 because of the connexion they have2 the ,apprentice cannot commit the two first without being guilty of the last1 which is a great act of injustice2 for the ,master has not a better title to his own money or goods than to the time of his ,apprentice4 ,he therefore must not upon any pretence whatsoever absent himself day or night from his ,master's house1 without his consent4 ,he must not1 when the common business of the day is over1 think himself at his own disposal1 and take the liberty of going on his pleasure1 without permission4 ,many things may occur which require his presence3 business sometimes offers very unexpectedly2 and the ,apprentice should be always ready for his ,master's service4 ,add to this1 that the house1 the shop1 and effects of his ,master1 are continually under his care1 and the looking well after them a duty always incumbent on him2 which such a one can never faithfully discharge who lists himself in clubs1 or haunts taverns1 or any other kind of tippling houses1 or who frequents play-houses1 and such like diversions4 ,these habits are not only attended with a great waste of the ,master's time1 but with an expense which few ,apprentices can afford1 and will probably lead him from wrong to robbery1 when the ,master's money becomes as necessary to his pleasures as his time2 for1 he who scruples not to waste the one1 will not be long before he makes free with the other4 ,it is therefore the interest and happiness of youth1 to be restrained from frequenting these places1 where they can only associate themselves with the young and giddy1 the raw and inexperienced1 the loose and disorderly2 for discreet and prudent persons will not encourage ,apprentices in such unlawful haunts1 by keeping them company4 ,and what must be the fruits of such society8 what1 but noisy empty mirth2 loose and licentious discourse1 riot1 intemperance1 and disorder2 of the same pernicious kind are the pleasures they receive from plays1 interludes1 and such like diversions4 ,these1 to youthful and unsettled judgments1 are but vain and airy entertainments1 which fill the head with romantic and unnatural ideas of life and the world1 and tend only to alienate the mind from business1 which is its proper1 and ought to be its chief entertainment2 and to expose youth to the danger of being corrupted by lewd and vicious persons of both sexes1 who always crowd such places4 ,upon the whole1 then1 it is evident1 the ,apprentice cannot haunt taverns1 that is1 any kind of public tippling-houses1 or frequent play-houses1 nor absent himself day or night from his ,master's service1 without breach of covenant1 nor indeed without exposing himself to the loss of reputation 7for such as his companions and pleasures are1 such will his character be7 and contracting vicious and expensive habits1 which will probably bring him to want and misery1 to shame and punishment4 ,he that is faithful in that which is least1 is faithful also in much2 and he that is unjust in the least1 is unjust also in much4 ,luke vi4 #aj4 ,that which is altogether just shalt thou follow4 ,deut4 xvi4 #bj4 ,blessed are those servants1 whom their ,lord1 when he cometh1 shall find watching4 ,luke xii4 #cg4 ,be ye therefore ready also4 ,luke xii4 #dj4 ,i wrote unto you not to accompany with fornicators4 #a ,cor4 v4 #i1 #aa4 ,if a brother be a fornicator1 or covetous1 or an idolater1 or a railer1 or a drunkard1 or an extortioner1 with such a one eat not4 ,be not among wine bibbers1 amongst riotous eaters of flesh4 ,prov4 xxiii4 #bj4 ,he that is a companion of riotous men1 shameth his father4 ,prov4 xxviii4 #g4 ,look not thou on the wine when it is red1 when it giveth its colour in the cup1 when it moveth itself aright2 at the last it biteth as a serpent1 and stingeth like an adder4 ,prov4 xxiii4 #ca4 ,wine is a mocker1 strong drink is raging4 ,prov4 xx4 #a4 ,withdraw yourself from every brother that walketh disorderly4 ,thes4 iii4 #f4 ,he that followeth vain persons is void of understanding4 ,thou shalt not follow a multitude to do evil4 ,exod4 xxiii4 #b4 ,cease to hear instructions that causeth to err from the words of knowledge4 ,prov4 xix4 #bg4 ,he that loveth pleasure shall be a poor man3 he that loveth wine and oil shall not be rich4 ,prov4 xxi4 #ag4 ,who hath woe8 who hath sorrow8 who hath contention8 who hath babbling8 who hath wounds without a cause8 who hath redness of eyes8 they who tarry long at the wine6 they who go to seek mixed wine3 and men of strength to mingle strong drink3 that rise up early in the morning1 that they may follow strong drink4 ,it is better to hear the rebuke of the wise1 than for a man to hear the song of fools4 ,prov4 xxiii4 #bi4--;,isaiah v4 #bb4 ,but in all things1 as a faithful ,apprentice1 he shall behave himself towards his said ,master1 and all his1 during the said term4 ,that is1 he shall faithfully and diligently perform the covenants in this ,indenture1 and demean himself humbly1 dutifully1 and obligingly to his ,master and ,mistress1 with civility and respect to their children1 friends1 relations1 and customers1 and all who belong to them4 ,and the said ,master in consideration of being the money given with the said ,apprentice1 his said ,apprentice1 in the same art and mystery which he useth1 by the best means that he can1 shall teach1 or instruct1 or cause to be taught and instructed1 finding unto his said ,apprentice1 meat1 drink1 apparel1 lodging1 and all other necessaries1 according to the custom of the ,city of ,london1 during the said term4 ,the end and design of ,apprenticeship1 is for the training up of youth to the knowledge and practice of some art or business2 whereby they may learn to get their own living1 and become useful to the public2 and for the promoting this good and laudable design1 the ,master here covenants to furnish the ,apprentice with all necessaries during the term of his ,indenture1 and to take especial care of his instruction and improvement in the trade he follows4 ,it is1 therefore1 the indispensable duty of every ,master to use his best means1 that is1 to take all proper methods for performance of these covenants4 ,he must endeavour to render his ,apprentice skilful and industrious1 by due information and constant employment3 he must enforce the duties of diligence1 frugality1 and honesty1 by his own example1 by kind and gentle usage1 and by instilling into his mind the necessity and usefulness of these and all other good and virtuous habits4 ,he must restrain him from whatever interferes with his duty or obstructs his improvement1 by advice1 by exhortation1 by reproof1 and 7if need be7 by moderate and reasonable correction2 and if all these prove ineffectual1 he must apply to the magistrate1 and call to his assistance the authority of the ,chamberlain1 who will judge indifferently between the ,master and the ,apprentice1 and oblige both parties to perform the covenants of their ,indentures4 ,let as many servants as are under the yoke1 count their own masters worthy of all honour4 #a ,tim4 ,let not the child behave proudly against the ancients1 nor the base against the honourable4 ,for by pride cometh contention4 ,isai4 iii4 #e4 ,honour widows4 #a ,tim4 v4 #c4 ,a soft answer turneth away wrath1 and yielding pacifieth great offences2 7but7 grievous words stir up anger4 ,prov4 xv4 #a4--;,eccl4 x4 #d4 ,please them well in all things1 not answering again4 ,whereas thy servant worketh truly1 treat him not evil4 ,eccl4 vii4 #bj4 ,let my soul love a good servant4 ,ver4 #ba4 ,masters1 give unto your servants that which is just and equal1 forbearing threatening2 knowing that ye have also a ,master in ,heaven3 neither is there respect of persons with him4 ,gal4 iv4 #a4--;,eph4 vi4 #i4 ,despise not the cause of thy servants when they contend with thee4 ,did not ,he that made thee in the womb1 make him3 ,and did not one fashion us all in the womb8 ,job4 xxxi4 #ac4--,ver4 #ae4 ,be not hasty in thy spirit to be angry4 ,eccl4 vii4 #i4 ,ye shall not rule over one another with rigour1 for ye are brethren4 ,lev4 xxv4 #di4 ,be thou an example of the believers1 in word1 in conversation1 in charity1 in faith1 in purity4 #a ,tim4 iv4 #ab4 ,six days in the week shalt thou labour1 and do all thy work4 ,remember the ,sabbath ,day1 to keep it holy4 ,in it thou shalt not do any work1 thou1 nor thy son1 nor thy daughter1 nor thy servant1 c4 ,why is the house of ,god forsaken8 ,unto his habitation shall ye seek1 and thither shall ye come1 ye and your households4 ,that ye may hear1 and that they may learn1 and fear the ,lord their ,god1 and observe to do all the words of his law4 ,according to the sentence of the law which they shall teach thee1 and according to the judgment which they shall tell thee1 thou shalt do3 thou shalt not decline from the sentence which they shall shew thee1 to the right hand or to the left4 ,deut4 xxxi4 #ab4 ,and for the true performance of all and every the said covenants and agreements1 either of the said parties bindeth himself unto the other by these presents4 ,in witness whereof1 the parties above named of these ,indentures1 interchangeably have put their hands and seals1 the of in the year of the ,reign of our ,sovereign1 of the ,united ,kingdom of ,great ,britain and ,ireland1 ,defender of the ,faith1 and in the year of our ,lord1 c4 ,,appendix4 ,,marketing ,,tables1 ,,by ,,the ,,pound1 ,,yard1 ,,stone1 c4 ---------------------------------------- -------------------- ,,table ,i4 ,from ,five-farthings to ,two-pence three-farthings per pound1 yard1 c4 ---------------------------------------- ------------- ,no4 #a;d4 #a;d4 #a;d4 #b;d4 #b;d4 #b;d4 #b;d4 ---------------------------------------- ------------- s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4 #a #j #a #j #a #j #a #j #b #j #b #j #b #j #b #b #j #b #j #c #j #c #j #d #j #d #j #e #j #e #c #j #c #j #d #j #e #j #f #j #f #j #g #j #h #d #j #e #j #f #j #g #j #h #j #i #j #aj #j #aa #e #j #f #j #g #j #h #j #aj #j #aa #a #j #a #a #f #j #g #j #i #j #aj #a #j #a #a #a #c #a #d #g #j #h #j #aj #a #j #a #b #a #c #a #e #a #g #h #j #aj #a #j #a #b #a #d #a #f #a #h #a #aj #i #j #aa #a #a #a #c #a #f #a #h #a #aj #b #j #aj #a #j #a #c #a #e #a #h #a #aj #b #a #b #c #aa #a #a #a #d #a #g #a #aj #b #j #b #c #b #f #ab #a #c #a #f #a #i #b #j #b #c #b #f #b #i #ac #a #d #a #g #a #aj #b #b #b #e #b #h #b #aa #ad #a #e #a #i #b #j #b #d #b #g #b #aa #c #b #ae #a #f #a #aj #b #b #b #f #b #i #c #a #c #e #af #a #h #b #j #b #d #b #h #c #j #c #d #c #h #ag #a #i #b #a #b #e #b #aj #c #b #c #f #c #aj #ah #a #aj #b #c #b #g #c #j #c #d #c #i #d #a #ai #a #aa #b #d #b #i #c #b #c #f #c #aa #d #d #bj #b #a #b #f #b #aa #c #d #c #i #d #b #d #g #ba #b #b #b #g #c #j #c #f #c #aa #d #d #d #i #bb #b #c #b #i #c #b #c #h #d #a #d #g #e #j #bc #b #d #b #aj #c #d #c #aj #d #c #d #i #e #c #bd #b #f #c #j #c #f #d #j #d #f #e #j #e #f #be #b #g #c #a #c #g #d #b #d #h #e #b #e #h #bf #b #h #c #c #c #i #d #d #d #aj #e #e #e #aa #bg #b #i #c #d #c #aa #d #f #e #j #e #g #f #b 99#bh #b #aa #c #f #d #a #d #h #e #c #e #aj #f #e #db #d #d #e #c #f #a #g #j #g #aj #h #i #i #g #ef #e #aj #g #j #h #b #i #d #aj #f #aa #h #ab #aj #hd #h #i #aj #f #ab #c #ad #j #ae #i #ag #f #ai #c #aabaa #h #ad #j #af #d #ah #h #ba #j #bc #d #be #h ---------------------------------------- ------------- 99 ,a quarter of a hundred weight1 or #b stones4 ,three stones4 ,half a hundred weight1 or #d stones4 ,three quarters of a hundred weight1 or #f stones4 ,one hundred weight1 or #h stones4 ---------------------------------------- -------------------- ,,table ,,ii4 ,from ,three-pence to ,five-pence per pound1 yard1 c4 ---------------------------------------- ------------- ,no4 #c;d4 #c;d4 #c;d4 #c;d4 #d;d4 #d;d4 #e;d4 ---------------------------------------- ------------- s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4 #a #j #c #j #c #j #c #j #c #j #d #j #d #j #e #b #j #f #j #f #j #g #j #g #j #h #j #i #j #aj #c #j #i #j #i #j #aj #j #aa #a #j #a #a #a #c #d #a #j #a #a #a #b #a #c #a #d #a #f #a #h #e #a #c #a #d #a #e #a #f #a #h #a #aj #b #a #f #a #f #a #g #a #i #a #aj #b #j #b #c #b #f #g #a #i #a #aj #b #j #b #b #b #d #b #g #b #aa #h #b #j #b #b #b #d #b #f #b #h #c #j #c #d #i #b #c #b #e #b #g #b #i #c #j #c #d #c #i #aj #b #f #b #h #b #aa #c #a #c #d #c #i #d #b #aa #b #i #b #aa #c #b #c #e #c #h #d #a #d #g #ab #c #j #c #c #c #f #c #i #d #j #d #f #e #j #ac #c #c #c #f #c #i #d #j #d #d #d #aj #e #e #ad #c #f #c #i #d #a #d #d #d #h #e #c #e #aj #ae #c #i #d #j #d #d #d #h #e #j #e #g #f #c #af #d #j #d #d #d #h #e #j #e #d #f #j #f #h #ag #d #c #d #g #d #aa #e #c #e #h #f #d #g #a #ah #d #f #d #aj #e #c #e #g #f #j #f #i #g #f #ai #d #i #e #a #e #f #e #aa #f #d #g #a #g #aa #bj #e #j #e #e #e #aj #f #c #f #h #g #f #h #d #ba #e #c #e #h #f #a #f #f #g #j #g #aj #h #i #bb #e #f #e #aa #f #e #f #aj #g #d #h #c #i #b #bc #e #i #f #b #f #h #g #b #g #h #h #g #i #g #bd #f #j #f #f #g #j #g #f #h #j #i #j #aj #j #be #f #c #f #i #g #c #g #i #h #d #i #d #aj #e #bf #f #f #g #j #g #g #h #a #h #h #i #i #aj #aj #bg #f #i #g #c #g #aj #h #e #i #j #aj #a #aa #c 99#bh #g #j #g #g #h #b #h #i #i #d #aj #f #aa #h #db #aj #f #aa #d #ab #c #ac #a #ad #j #ae #i #ag #f #ef #ad #j #ae #b #af #d #ag #f #ah #h #ba #j #bc #d #hd #ba #j #bb #i #bd #f #bf #c #bh #j #ca #f #ce #j #aabbh #j #cj #d #cb #h #ce #j #cg #d #db #j #df #h ---------------------------------------- ------------- ---------------------------------------- -------------------- ,,tab4 ,,iii4 ,from ,fivepence-halfpenny to ,eightpence-halfpenny4 ---------------------------------------- ------------- ,no4 #e;d4 #f;d4 #f;d4 #g;d4 #g;d4 #h;d4 #h;d4 ---------------------------------------- ------------- s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4 #a #j #e #j #f #j #f #j #g #j #g #j #h #j #h #b #j #aa #a #j #a #a #a #b #a #c #a #d #a #e #c #a #d #a #f #a #g #a #i #a #aj #b #j #b #a #d #a #aj #b #j #b #b #b #d #b #f #b #h #b #aj #e #b #c #b #f #b #h #b #aa #c #a #c #d #c #f #f #b #i #c #j #c #c #c #f #c #i #d #j #d #c #g #c #b #c #f #c #i #d #a #d #d #d #h #d #aa #h #c #h #d #j #d #d #d #h #e #j #e #d #e #h #i #d #a #d #f #d #aj #e #c #e #g #f #j #f #d #aj #d #g #e #j #e #e #e #aj #f #c #f #h #g #a #aa #e #j #e #f #e #aa #f #e #f #aj #g #d #g #i #ab #e #f #f #j #f #f #g #j #g #f #h #j #h #f #ac #e #aa #f #f #g #j #g #g #h #a #h #h #i #b #ad #f #e #g #j #g #g #h #b #h #i #i #d #i #aa #ae #f #aj #g #f #h #a #h #i #i #d #aj #j #aj #g #af #g #d #h #j #h #h #i #d #aj #j #aj #h #aa #d #ag #g #i #h #f #i #b #i #aa #aj #g #aa #d #ab #j #ah #h #c #i #j #i #i #aj #f #aa #c #ab #j #ab #i #ai #h #h #i #f #aj #c #aa #a #aa #aj #ab #h #ac #e #bj #i #b #aj #j #aj #aj #aa #h #ab #f #ac #d #ad #b #ba #i #g #aj #f #aa #d #ab #c #ac #a #ad #j #ad #aj #bb #aj #a #aa #j #aa #aa #ab #aj #ac #i #ad #h #ae #g #bc #aj #f #aa #f #ab #e #ac #e #ad #d #ae #d #af #c #bd #aa #j #ab #j #ac #j #ad #j #ae #j #af #j #ag #j #be #aa #e #ab #f #ac #f #ad #g #ae #g #af #h #ag #h #bf #aa #aa #ac #j #ad #a #ae #b #af #c #ag #d #ah #e #bg #ab #d #ac #f #ad #g #ae #i #af #aj #ah #j #ai #a 99#bh #ab #aj #ad #j #ae #b #af #d #ag #f #ah #h #ai #aj #db #ai #c #ba #j #bb #i #bd #f #bf #c #bh #j #bi #i #ef #be #h #bh #j #cj #d #cb #h #ce #j #cg #d #ci #h #hd #ch #f #db #j #de #f #di #j #eb #f #ef #j #ei #f #aabea #d #ef #j #fj #h #fe #d #gj #j #gd #h #gi #d ---------------------------------------- ------------- ---------------------------------------- --------------------------- ,,table ,,iv4 ,from ,nine-pence to ,one ,shilling per pound1 yard1 c4 ---------------------------------------- -------------------- ,no4 #i;d4 #i;d4 #aj;d4 #aj;d4 #aa;d4 #aa;d4 #ab;d4 ---------------------------------------- -------------------- s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #a #j #i #j #i #j #aj #j #aj #j #aa #j #aa #a #j #b #a #f #a #g #a #h #a #i #a #aj #a #aa #b #j #c #b #c #b #d #b #f #b #g #b #i #b #aj #c #j #d #c #j #c #b #c #d #c #f #c #h #c #aj #d #j #e #c #i #c #aa #d #b #d #d #d #g #d #i #e #j #f #d #f #d #i #e #j #e #c #e #f #e #i #f #j #g #e #c #e #f #e #aj #f #a #f #e #f #h #g #j #h #f #j #f #d #f #h #g #j #g #d #g #h #h #j #i #f #i #g #a #g #f #g #aj #h #c #h #g #i #j #aj #g #f #g #aa #h #d #h #i #i #b #i #g #aj #j #aa #h #c #h #h #i #b #i #g #aj #a #aj #f #aa #j #ab #i #j #i #f #aj #j #aj #f #aa #j #aa #f #ab #j #ac #i #i #aj #c #aj #aj #aa #d #aa #aa #ab #e #ac #j #ad #aj #f #aa #a #aa #h #ab #c #ab #aj #ac #e #ad #j #ae #aa #c #aa #aj #ab #f #ac #a #ac #i #ad #d #ae #j #af #ab #j #ab #h #ac #d #ad #j #ad #h #ae #d #af #j #ag #ab #i #ac #e #ad #b #ad #aj #ae #g #af #c #ag #j #ah #ac #f #ad #c #ae #j #ae #i #af #f #ag #c #ah #j #ai #ad #c #ae #j #ae #aj #af #g #ag #e #ah #b #ai #j #bj #ae #j #ae #aj #af #h #ag #f #ah #d #ai #b #bj #j #ba #ae #i #af #g #ag #f #ah #d #ai #c #bj #a #ba #j #bb #af #f #ag #e #ah #d #ai #c #bj #b #ba #a #bb #j #bc #ag #c #ah #b #ai #b #bj #a #ba #a #bb #j #bc #j #bd #ah #j #ai #j #bj #j #ba #j #bb #j #bc #j #bd #j #be #ah #i #ai #i #bj #aj #ba #aj #bb #aa #bc #aa #be #j #bf #ai #f #bj #g #ba #h #bb #i #bc #aj #bd #aa #bf #j #bg #bj #c #ba #d #bb #f #bc #g #bd #i #be #aj #bg #j 99#bh #ba #j #bb #b #bc #d #bd #f #be #h #bf #aj #bh #j #db #ca #f #cc #c #ce #j #cf #i #ch #f #dj #c #db #j #ef #db #j #dd #d #df #h #di #j #ea #d #ec #h #ef #j #hd #fc #j #ff #f #gj #j #gc #f #gg #j #hj #f #hd #j #aab #hd #j #hh #h #ic #d #ih #j #ajb #h #ajg #d #aab #j ---------------------------------------- -------------------- ,,explanation ,,of ,,the ,,tables4 ,the figures in the first column of each table denote the number of pounds1 yards1 42 and the money columns are headed with the respective prices of the article4 ,so1 if you want to know what #ai lbs4 of beef come to at #e;d4 per lb4 look for the column headed #e;d4 7,table ,,iii47 and opposite to #ai in the first column1 under that head you will find #hs4 #h;d41 which is the amount4 ,in this manner the price of any quantity of goods1 at any price1 may be instantly ascertained4 ,a ,,table ,,of ,,wages ,,or ,,income1 ,shewing1 at one ,view1 the amount of any ,,income1 ,,salary1 or ,,wages1 from ,one ,pound to ,five ,hundred ,pounds per annum1 by the ,calendar ,month1 ,week1 or ,day4 ---------------------------------------- ----- ,per ,yr4 ,per ,mon4 ,per ,week ,a ,day ---------------------------------------- ----- l4 s4 l4 s4 d4 l4 s4 d4 l4 s4 d4 #a #j is #j #a #h #j #j #d #j #j #j #a #aj #j #b #f #j #j #g #j #j #a #b #j #j #c #d #j #j #i #j #j #a #b #b #j #c #f #j #j #i #j #j #a #b #aj #j #d #b #j #j #aa #j #j #a #c #j #j #e #j #j #a #a #j #j #b #c #c #j #e #c #j #a #b #j #j #b #c #aj #j #e #aj #j #a #d #j #j #b #d #j #j #f #h #j #a #f #j #j #b #d #d #j #g #j #j #a #g #j #j #b #d #aj #j #g #f #j #a #h #j #j #c #e #j #j #h #d #j #a #aa #j #j #c #e #e #j #h #i #j #b #j #j #j #c #e #aj #j #i #b #j #b #a #j #j #c #f #j #j #aj #j #j #b #c #j #j #d #f #f #j #aj #f #j #b #e #j #j #d #f #aj #j #aj #aj #j #b #f #j #j #d #g #j #j #aa #h #j #b #h #j #j #d #g #g #j #ab #c #j #b #aj #j #j #d #g #aj #j #ab #f #j #b #aj #j #j #e #h #j #j #ac #d #j #c #a #j #j #e #h #h #j #ad #j #j #c #b #j #j #e #h #aj #j #ad #b #j #c #c #j #j #e #i #j #j #ae #j #j #c #e #j #j #f #i #i #j #ae #i #j #c #g #j #j #f #aj #j #j #af #h #j #c #aj #j #j #f #aj #aj #j #ag #f #j #d #j #j #j #g #aa #j #j #ah #d #j #d #c #j #j #g #aa #aa #j #ai #c #j #d #e #j #j #g #ab #j #a #j #j #j #d #g #j #j #h #ab #ab #a #a #j #j #d #aj #j #j #h #ac #j #a #a #h #j #e #j #j #j #h #ac #ac #a #b #i #j #e #c #j #j #i #ad #j #a #c #d #j #e #d #j #j #i #ad #ad #a #d #f #j #e #h #j #j #i #ae #j #a #e #j #j #e #i #j #j #aj #ae #ae #a #f #c #j #f #j #j #j #aj #af #j #a #f #h #j #f #b #j #j #aj #af #af #a #h #j #j #f #e #j #j #aa #ag #j #a #h #d #j #f #f #j #j #aa #ag #ag #a #i #i #j #f #aj #j #j #aa #ah #j #a #aj #j #j #f #aa #j #j #aa #ah #ah #a #aa #f #j #g #c #j #a #j #ai #j #a #aa #h #j #g #c #j #a #j #bj #j #a #ac #d #j #g #h #j #a #a #cj #j #b #aj #j #j #aa #f #j #a #g #dj #j #c #f #h #j #ae #d #j #b #b #ej #j #d #c #d #j #ai #c #j #b #i #fj #j #e #j #j #a #c #j #j #c #c #gj #j #e #af #h #a #f #aa #j #c #aj #hj #j #f #ac #d #a #aj #i #j #d #d #ij #j #g #aj #j #a #ad #g #j #d #aa #ajj #j #h #f #h #a #ah #e #j #e #e #bjj #j #af #ac #d #c #af #aa #j #aj #aa #bej #j #bj #af #h #d #af #b #j #ac #h #ejj #j #da #ac #d #i #ab #c #a #g #e ---------------------------------------- ----- ,,explanation4--,the ,wages by the ,year is given in the first ,column1 and opposite to it is the amount for a ,calendar ,month1 a ,week1 or a ,day1 at that rate4 ,n4,b4 ,this ,table also gives the rate of ,,income1 and of ,,expenses of any kind1 by the ,year1 ,month1 ,week1 or ,day2 and the contrary4 ,a ,,table ,,of ,,interest1 ,,at ,,four ,,per ,,cent4 ,from ,one ,day to ,one ,hundred ,days1 inclusive4 ---------------------------------------- --------- ,days #ajjl4 #ijl4 #hjl4 #gjl4 #fjl4 ---------------------------------------- --------- s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #ajj #bb #j #ai #h #ag #f #ae #d #ac #b #ij #ai #i #ag #i #ae #i #ac #aj #aa #aj #hj #ag #f #ae #i #ad #j #ab #c #aj #f #gj #ae #d #ac #aj #ab #c #aj #i #i #b #fj #ac #b #aa #aj #aj #f #i #b #g #aa #ej #aa #j #i #aj #h #i #g #h #f #g #dj #h #i #g #aa #g #j #f #b #e #c #cj #f #g #e #aa #e #c #d #g #c #aa #bj #d #e #c #aa #c #f #c #a #b #h #aj #b #b #b #j #a #i #a #f #a #d #i #b #j #a #i #a #g #a #e #a #b #h #a #i #a #g #a #e #a #c #a #a #g #a #f #a #e #a #c #a #a #j #aa #f #a #d #a #b #a #a #j #aa #j #i #e #a #a #a #j #j #aa #j #i #j #h #d #j #aa #j #i #j #h #j #g #j #f #c #j #h #j #g #j #f #j #f #j #e #b #j #e #j #e #j #d #j #d #j #c #a #j #c #j #b #j #b #j #b #j #b ---------------------------------------- --------- ---------------------------------------- --------- ,days #ejl4 #djl4 #cjl4 #bjl4 #ajl4 ---------------------------------------- --------- s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #ajj #aa #j #h #aj #f #f #d #d #b #b #ij #i #aj #g #aa #e #aa #c #aa #b #j #hj #h #i #g #j #e #c #c #f #a #i #gj #g #h #f #b #d #g #c #a #a #f #fj #f #g #e #c #c #aa #b #h #a #d #ej #e #f #d #e #c #c #b #b #a #a #dj #d #e #c #f #b #h #a #i #j #aa #cj #c #c #b #h #b #j #a #d #j #h #bj #b #b #a #i #a #d #j #aa #j #e #aj #a #a #j #aa #j #h #j #e #j #c #i #a #j #j #i #j #g #j #e #j #b #h #j #aa #j #h #j #f #j #d #j #b #g #j #i #j #g #j #f #j #d #j #b #f #j #h #j #f #j #e #j #c #j #b #e #j #g #j #e #j #d #j #c #j #a #d #j #e #j #d #j #c #j #b #j #a #c #j #d #j #c #j #b #j #b #j #a #b #j #c #j #b #j #b #j #a #j #a #a #j #a #j #a #j #a #j #a #j #j ---------------------------------------- --------- ---------------------------------------- --------- ,days #il4 #hl4 #gl4 #fl4 #el4 ---------------------------------------- --------- s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #ajj #b #j #a #aj #a #f #a #d #a #b #ij #a #i #a #g #a #e #a #b #a #j #hj #a #g #a #e #a #c #a #a #j #aa #gj #a #e #a #c #a #a #j #aa #j #i #fj #a #b #a #a #j #aa #j #i #j #h #ej #a #j #j #aa #j #i #j #h #j #g #dj #j #i #j #h #j #g #j #f #j #e #cj #j #g #j #f #j #f #j #e #j #d #bj #j #e #j #d #j #d #j #c #j #c #aj #j #b #j #b #j #b #j #b #j #a #i #j #b #j #b #j #b #j #a #j #a #h #j #b #j #b #j #a #j #a #j #a #g #j #b #j #a #j #a #j #a #j #a #f #j #a #j #a #j #a #j #a #j #a #e #j #a #j #a #j #a #j #a #j #a #d #j #a #j #a #j #a #j #a #j #a #c #j #a #j #a #j #a #j #j #j #j #b #j #j #j #j #j #j #j #j #j #j #a #j #j #j #j #j #j #j #j #j #j ---------------------------------------- --------- ---------------------------- ,days #dl4 #cl4 #bl4 #al4 ---------------------------- d4 d4 d4 d4 #ajj #aj #h #f #b #ij #i #g #e #b #hj #h #f #d #b #gj #g #f #d #b #fj #f #e #c #b #ej #e #d #c #a #dj #d #c #b #a #cj #c #b #b #a #bj #b #b #a #a #aj #a #a #a #j #i #a #a #j #j #h #a #a #j #j #g #a #a #j #j #f #a #j #j #j #e #a #j #j #j #d #j #j #j #j #c #j #j #j #j #b #j #j #j #j #a #j #j #j #j ---------------------------- ,no notice is taken of the fractional part of any sum under a halfpenny2 but a halfpenny1 or three farthings1 is called a penny4 ,a ,,table ,,of ,,interest1 ,,at ,,five ,,per ,,cent4 ,from ,one ,day to ,one ,hundred ,days1 inclusive4 ---------------------------------------- ------------ ,days #ajjl4 #ijl4 #hjl4 #gjl4 #fjl4 ---------------------------------------- ------------ l4 s4 d4l4 s4 d4l4 s4 d4 s4 d4 s4 d4 #ajj #a #g #d #a #d #h #a #b #j #ai #b #af #d #ij #a #d #h #a #b #b #j #ai #i #ag #c #ad #aj #hj #a #a #aa #j #ai #i #j #ag #f #ae #d #ac #b #gj #j #ai #b #j #ag #c #j #ae #d #ac #e #aa #f #fj #j #af #e #j #ad #i #j #ac #b #aa #f #i #aj #ej #j #ac #h #j #ab #d #j #aa #j #i #g #h #b #dj #j #aa #j #j #i #aj #j #h #i #g #h #f #g #cj #j #h #c #j #g #e #j #f #g #e #i #d #aa #bj #j #e #f #j #d #aa #j #d #e #c #aj #c #c #aj #j #b #i #j #b #f #j #b #b #a #aa #a #h #i #j #b #f #j #b #c #j #a #aa #a #i #a #f #h #j #b #b #j #b #j #j #a #i #a #f #a #d #g #j #a #aa #j #a #i #j #a #f #a #d #a #b #f #j #a #h #j #a #f #j #a #d #a #b #a #j #e #j #a #d #j #a #c #j #a #a #a #j #j #aj #d #j #a #a #j #a #j #j #j #aa #j #i #j #h #c #j #j #aj #j #j #i #j #j #h #j #g #j #f #b #j #j #g #j #j #f #j #j #e #j #e #j #d #a #j #j #c #j #j #c #j #j #c #j #b #j #b ---------------------------------------- ------------ ---------------------------------------- --------- ,days #ejl4 #djl4 #cjl4 #bjl4 #ajl4 ---------------------------------------- --------- s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #ajj #ac #h #aa #j #h #b #e #f #b #h #ij #ab #d #i #aj #g #e #d #aa #b #f #hj #aa #j #h #i #f #g #d #e #b #b #gj #i #g #g #h #e #i #c #aj #a #aa #fj #h #c #f #g #d #aa #c #c #a #h #ej #f #aj #e #f #d #a #b #i #a #d #dj #e #f #d #e #c #c #b #b #a #a #cj #d #a #c #c #b #f #a #h #j #aj #bj #b #i #b #b #a #h #a #a #j #g #aj #a #d #a #a #j #aj #j #g #j #c #i #a #c #a #j #j #i #j #f #j #c #h #a #a #j #aa #j #h #j #e #j #c #g #a #j #j #i #j #g #j #e #j #b #f #j #aj #j #h #j #f #j #d #j #b #e #j #h #j #g #j #e #j #c #j #b #d #j #g #j #e #j #d #j #c #j #a #c #j #e #j #d #j #c #j #b #j #a #b #j #c #j #c #j #b #j #a #j #a #a #j #b #j #b #j #a ,o #a #j #j ---------------------------------------- --------- ---------------------------------------- --------- ,days #il4 #hl4 #gl4 #fl4 #el4 ---------------------------------------- --------- s4 d4 s4 d4 s4 d4 s4 d4 s4 d4 #ajj #b #f #b #b #a #aj #a #h #a #d #ij #b #c #b #j #a #i #a #f #a #c #hj #a #aa #a #i #a #f #a #d #a #a #gj #a #i #a #f #a #d #a #b #a #j #fj #a #f #a #d #a #b #a #j #j #aj #ej #a #c #a #a #j #aa #j #aj #j #h #dj #a #j #j #aa #j #i #j #h #j #g #cj #j #i #j #h #j #g #j #f #j #e #bj #j #f #j #e #j #e #j #d #j #c #aj #j #c #j #c #j #b #j #b #j #b #i #j #c #j #b #j #b #j #b #j #a #h #j #b #j #b #j #b #j #b #j #a #g #j #b #j #b #j #b #j #a #j #a #f #j #b #j #b #j #a #j #a #j #a #e #j #a #j #a #j #a #j #a #j #a #d #j #a #j #a #j #a #j #a #j #a #c #j #a #j #a #j #a #j #a #j #j #b #j #a #j #j #j #j #j #j #j #j #a #j #j #j #j #j #j #j #j #j #j ---------------------------------------- --------- ------------------------------- ,days #dl4 #cl4 #bl4 #al4 ------------------------------- s4 d4 d4 d4 d4 #ajj #a #b #aj #f #d #ij #a #j #i #f #c #hj #j #aa #h #e #c #gj #j #i #g #e #b #fj #j #h #f #d #b #ej #j #g #e #c #b #dj #j #e #d #c #a #cj #j #d #c #b #a #bj #j #c #b #a #a #aj #j #a #a #a #j #i #j #a #a #a #j #h #j #a #a #j #j #g #j #a #a #j #j #f #j #a #a #j #j #e #j #a #j #j #j #d #j #a #j #j #j #c #j #j #j #j #j #b #j #j #j #j #j #a #j #j #j #j #j ------------------------------- ,no notice is taken of the fractional part of any sum under a halfpenny2 but a halfpenny1 or three farthings1 is called a penny4 ,,expense ,,of ,,posting ,,for ,a ,,post-,,chaise ,,and ,a ,,pair ,,of ,,horses1 ,from ,one ,shilling to ,two ,shillings per ,mile4 ---------------------------------------- ------------------------------------- ,miles4 #ab;d4 #ac;d4 #ad;d4 #ae;d4 #af;d4 #ag;d4 #ah;d4#as4 #i;d4 #bs4 ---------------------------------------- ------------------------------------- s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4s4 d4 s4 d4 s4 d4 ,five #e #j #e #e #e #aj #f #c #f #h #g #a #g #f #h #i #aj #j ,six #f #j #f #f #g #j #g #f #h #j #h #f #i #j #aj #f #ab #j ,seven #g #j #g #g #h #b #h #i #i #d #i #aa #aj #f #ab #c #ad #j ,eight #h #j #h #h #i #d #aj #j #aj #h #aa #d #ab #j #ad #j #af #j ,nine #i #j #i #i #aj #f #aa #c #ab #j #ab #i #ac #f #ae #i #ah #j ,ten #aj #j #aj #aj #aa #h #ab #f #ac #d #ad #b #ae #j #ag #f #bj #j ,eleven #aa #j #aa #aa #ab #aj #ac #i #ad #h #ae #g #af #f #ai #c #bb #j ,twelve #ab #j #ac #j #ad #j #ae #j #af #j #ag #j #ah #j #ba #j #bd #j ,thirteen #ac #j #ad #a #ae #b #af #c #ag #d #ah #e #ai #f #bb #i #bf #j ,fourteen #ad #j #ae #b #af #d #ag #f #ah #h #ai #aj #ba #j #bd #f #bh #j ,fifteen #ae #j #af #c #ag #f #ah #i #bj #j #ba #c #bb #f #bf #c #cj #j ,sixteen #af #j #ag #d #ah #h #bj #j #ba #d #bb #h #bd #j #bh #j #cb #j ,seventeen #ag #j #ah #e #ai #aj #ba #c #bb #h #bd #a #be #f #bi #i #cd #j ,eighteen #ah #j #ai #f #ba #j #bb #f #bd #j #be #f #bg #j #ca #f #cf #j ,nineteen #ai #j #bj #g #bb #b #bc #i #be #d #bf #aa #bh #f #cc #c #ch #j ,twenty #bj #j #ba #h #bc #d #be #j #bf #h #bh #d #cj #j #ce #j #dj #j ---------------------------------------- ------------------------------------- ,note--,two pairs of horses are charged double1 and a single horse at half the price of a pair4 ,,laws ,,respecting ,,masters ,,and ,,servants ,,in ,,general4 ,the nature of the contract between ,masters and ,servants1 is simple1 and may be clearly defined by the existing laws2 of which the following are the most material points2 and ought to be well understood1 both by masters and servants4 ,hiring ,servants4 ,the contract between a master and his domestic servant is called the ,hiring1 and may be made either in writing1 or by verbal agreement2 but1 in the latter case1 there should be a witness4 ,general ,hiring4 ,if the hiring of a servant be general1 without any particular time specified1 the law construes it to be a hiring for a year certain4 ,but1 before the expiration of the year1 three months' notice1 at least1 must be given by either party1 or the service is continued for another year1 and so on2 as under a general hiring1 the servant can never become a servant at will4 ,particular ,hiring4 ,in ,london1 and other great towns1 the common mode of hiring is by a month's warning1 or a month's wages2 that is1 the parties agree to separate on either of them giving to the other a month's notice of his intention2 or1 in lieu of that1 the party requiring the separation is to pay or give up a month's wages3 and this kind of hiring is sanctioned by law4 ,but the contract may be made for any longer or shorter time2 #e ,eliz4 c4 #d4 ,a yearly ,servant is intitled to his ,wages for the time of actual ,service4 ,if a servant be hired in a general way1 he is considered as hired with reference to the general understanding on the subject1 and shall be entitled to his wages for the time he has served1 though he do not continue in the service during the whole year2 and if he die before the end of the year1 his representatives will be entitled to so much wages as was due to him at the time of his death4 ,of ,discharging ,servants4 ,a yearly servant cannot leave his place1 nor be discharged1 without a quarter's warning1 or wages1 under the penalty of #djs4 ,if a servant be hired for a year certain1 or for any indefinite time1 which is construed in law1 to be for a year1 his master cannot discharge him either before1 or at the end of the term1 nor afterwards1 without giving a quarter of a year's previous warning1 before a witness2--unless for some cause which shall be deemed sufficient by a magistrate1 under the forfeiture of #djs4 ,and1 as a master cannot discharge a yearly servant without a quarter's warning1 given previous to the expiration of the year2 neither can a servant leave his place without a similar notice1 under pain of imprisonment1 and of losing all his wages4 ,a servant leaving his place without giving regular notice1 or neglecting his master's business1 or disobeying his orders1 7which is considered as a departure from his service17 or being guilty of any other misconduct1 may be punished by three months' imprisonment1 or in lieu thereof1 with the loss of a part or the whole of his wages1 at the discretion of a justice4 ,the ,parties may part by mutual consent4 ,a master and his servant may part by mutual consent1 without any forfeiture on either part2--or1 for a cause to be allowed by a justice4 ,a ,servant may be discharged for any moral ,crime4 ,if a servant be guilty of any moral infamy whilst in his master's service1 he may discharge him without application to a justice4 ,also1 if he be taken into custody for any offence1 and legally detained1 so that he cannot attend to his duties1 the master is authorized to discharge him4 ,but1 if the offence of which the servant is accused was committed before the time of hiring1 the master cannot discharge him without the order of a justice4 ,a yearly ,servant cannot be discharged for any act of ,god4 ,a master cannot discharge his yearly servant within the year1 by reason of illness1 or of any hurt by which he may be disabled from doing his usual business1 nor even for insanity1 without an order from a justice2 nor can his wages be abated for such reason4 ,a ,servant may be discharged by a ,justice if his ,wages be not paid1 or sufficient ,maintenance be denied him4 ,the master detaining a servant's wages1 or not allowing him sufficient meat and drink1 or otherwise ill-treating him1 is a good cause for a servant's leaving his place2 but it must be allowed by a justice4 ,punishment for insolence after ,warning given4 ,if1 after warning given1 a servant is insolent1 or refuses to do his duty1 a magistrate may commit him to prison for the time he has to serve2 but the master must pay him his wages whilst there4 ,punishment for an assault on the ,master or ,mistress4 ,if a servant assault his master or mistress1 or any other person having charge over him1 he may be bound to his good behaviour2 or be committed to prison1 for a year or less1 at the discretion of two magistrates4 ,agreement by a ,servant under age not to operate against him4 ,no agreement made by a servant1 with his master1 whilst he is under the age of #ba years1 can be made to operate against him4 ,a married ,woman must serve her term4 ,a woman who is married1 or shall marry during her servitude1 must1 in either case1 serve out her time2 nor can her husband take her out of her master's service4 ,a ,woman with ,child may be discharged by a ,justice4 ,should a woman with child be hired for a term1 and her master knew not of it1 or should she prove with child during her servitude1 he may discharge her1 with the concurrence of a magistrate4 ,but if1 when he knows it1 he does not discharge her before a magistrate1 but keeps her on1 he must provide for her till her delivery1 and for one month after2 when she is to be sent to her place of settlement4 ,servants must go to ,church4 ,masters can insist on their servants going to church2 and every person whose servant shall be absent from church1 for one month1 at a time1 without a reasonable excuse1 forfeits #ajl4 for every month he so keeps that servant4 ,punishment for gaming4 ,a servant gaming at a public house1 with cards1 dice1 draughts1 or at any game1 is liable to be taken before a magistrate1 and fined from #es4 to #bjs4 one-fourth of which goes to the informer2 and he may be committed to hard labour for a month1 or till the penalty is paid4 ,punishment for getting ,drunk4 ,every person convicted of having been drunk1 within six months previous to the information1 before one justice1 on the oath of one witness1 forfeits #es4 for the first offence1 or may be set in the stocks six hours2 and for the second offence must give good security not to offend again4 ,punishment for ,cursing and ,swearing4 ,any servant who may be convicted of cursing and swearing1 within eight days of the offence1 before one justice1 shall forfeit #as4 for the first offence2 #bs4 for the second2 and #cs4 for the third2 or be committed to hard labour for ten days4 ,the ,interest a ,master has in his ,servant4 ,the master can maintain an action for injury done to his servant2 or for enticing him away1 or for detaining him4 ,from the interest that a master acquires in his servant1 by reason of the wages he pays him1 if the servant be maimed or disabled in his master's service through the fault of another1 the master may recover from that other1 for loss of his service4 ,also1 for this reason1 a man may maintain an action against another for enticing away his servant2 or for detaining him after demanded2--or for retaining him with a knowledge of his having left him clandestinely3 for this latter offence an action is maintainable against the servant also1 or against both4 ,a ,master may protect his ,servant1 and may assist him to prosecute a ,stranger4 ,a master may be justified in assaulting another in protection of his servant2 or1 he may assist his servant in supporting the expense of an action at law against a stranger2 though in general it is deemed an offence against public justice to encourage animosities by such assistance4 ,a ,servant is bound to defend his ,master4 ,the master may demand the aid of his servant1 and the servant may stand up in his master's or mistress's defence without being liable to punishment4 ,the ,master is liable for the ,acts of his ,servant4 ,the acts of servants are1 in most instances1 deemed the acts of their masters4 ,in fact1 every man ought to transact his own business2 and though by the indulgence of the law1 he can delegate the power of acting for him to another1 yet1 it is with reason1 that the acts of his substitute1 being pursuant to his authority1 should be considered as the acts of himself4 ,it is1 therefore1 a rule of law1 that whatever trespass a servant commits by the order1 encouragement1 or with the tacit consent of his master1 the master shall be answerable for it4 ,generally1 a master is responsible for all acts done by his servant in the course of his ordinary and proper business1 even though he has given him no express commands4 ,the master is also liable for any fault or neglect of his servant whilst executing his lawful commands4 ,but1 in all such inexcusable cases1 the servant is punishable by the criminal laws1 and is also liable to civil actions4 ,servants not answerable but for wilful ,neglect1 or ,fraud4 ,a servant cannot be made answerable to his master for any loss that may happen without his wilful neglect2 but if he be guilty of fraud or gross negligence1 an action will lie against him by his master4 ,therefore1 if a master give money or other thing to a servant to carry to a certain place1 and he is robbed1 the servant is not answerable4--,but if it be lost through his neglect he is punishable4 ,servants setting fire to a ,house4 ,a servant negligently setting fire to a house1 shall1 on the oath of one witness1 be made to pay one hundred pounds1 to be distributed among the sufferers2 or be committed to hard labour1 in prison1 for eighteen months4 ,embezzlement of a ,master's property is ,felony4 ,if money1 goods1 bills1 bonds1 notes1 bankers'-drafts1 or other valuable security1 or effects1 be delivered to a servant1 or clerk1 to keep1 and he go away with them1 or embezzle1 secrete1 or otherwise convert either1 or any of them1 to his own use1 it is felony2 if he be more than #ah years of age4 ,if any servant shall purloin1 or make away with his master's goods to the value of #djs4 it is felony1 and he shall1 himself1 his aider1 or abettor1 on conviction1 be transported for #ad years4 ,or1 if a master deliver the key of a room to a servant1 and he steal therein to the amount of #ab;d4 it is felony4 ,servants pawning their ,master's property4 ,servants pawning their master's goods without orders1 shall forfeit #djs4 and the value of the goods so pawned2 or be sent to the ,house of ,correction for three months1 and be publickly whipped4 ,mode of settling disputes for ,wages1 and other matters4 ,disputes with servants for wages under #ajl4 a year1 and other matters1 may be referred to a magistrate1 who is authorized to redress such complaints4 ,but magistrates in the metropolis can take no cognizance of the wages of coachmen1 grooms1 c4 as they come within the jurisdiction of the ,commissioners of ,hackney-,coaches1 c4 ,,of ,,false ,,characters4 ,punishment for bringing false ,characters4 ,if any person shall falsely personate any master or mistress1 or his or her representative1 and shall either verbally or in writing1 give a false1 forged1 or counterfeit character to any person1 offering him or herself to be hired as a servant2 or1 if any person shall pretend or assert1 in writing1 that any servant had been hired for any period of time1 or in any station whatsoever1 other than the true one1 or that he was discharged1 or left his service2 or that such servant had not been hired in any previous service contrary to the truth4-,or1 if any person shall offer him or herself as a servant1 pretending that he hath served in any service1 in which he hath not served2 or with a false1 forged1 or counterfeit certificate of character2 or shall in anywise add to1 or alter1 efface1 or erase any word1 date1 matter1 or thing1 in any certificate given to him by his last or former actual master1 or person authorized by him2 or1 if any person1 having before been in service1 shall1 when offering himself to hire1 falsely pretend not to have been hired in any former service2 such person convicted of any1 or either1 of these offences1 by the oath of one witness1 7the informer to be deemed a competent witness17 before two justices1 shall forfeit #bjl4 one half to go to the informer1 and the other half to the poor of the parish1 together with #ajs4 the costs of conviction2 or on failure1 be committed to hard labour in the ,house of ,correction1 for not less than one month1 nor more than three1 or1 till the penalty and costs be paid4 ,and1 if any servant so offending1 shall give information against any accomplice1 so that he be convicted1 such servant shall be acquitted4 ,no ,action will lie against a ,master for a bad ,character unless it be maliciously given4 ,no action can be maintained by a servant against his former master for a bad character1 given either verbally or in writing1 unless it can be proved that the character given was not only false but malicious4 ,,hackney ,,coach ,,fares4 ,general ,rules for ,distances4 s4 d4 ,not exceeding one mile 444 #a #j ,one mile and a half 444 #a #f ,two miles 444 #b #j ,two miles and a half 444 #c #j ,three miles 444 #c #f ,three miles and a half 444 #d #j ,four miles 444 #d #f ,four miles and a half 444 #e #f ,five miles 444 #f #j ,five miles and a half 444 #f #f ,six miles 444 #g #j ,six miles and a half 444 #h #j ,seven miles 444 #h #f ,seven miles and a half 444 #i #j ,eight miles 444 #i #f ,eight miles and a half 444 #aj #f ,nine miles 444 #aa #j ,nine miles and a half 444 #aa #f ,ten miles 444 #ab #j ,ten miles and a half 444 #ac #j ,eleven miles 444 #ac #f ,eleven miles and a half 444 #ad #j ,twelve miles 444 #ae #j ,and so on at the rate of #f;d4 for every half mile1 and an additional #f;d4 for every two miles completed4 ,for ,time4 s4 d4 ,not exceeding thirty minutes 444 #a #j ,forty-five minutes 444 #a #f ,one hour 444 #b #j ,one hour and twenty minutes 444 #c #j ,one hour and forty minutes 444 #d #j ,two hours 444 #e #j ,not exceeding two hours and twenty minutes 444 #f #j ,two hours and forty minutes 444 #g #j ,three hours 444 #h #j ,three hours and twenty minutes 444 #i #j ,three hours and forty minutes 444 #aj #j ,four hours 444 #aa #j ,and so on at the rate of sixpence for every fifteen minutes further time4 -------- ,the ,commissioners' ,list for ,regulating the ,price and ,measurement of ,one ,shilling1 ,eighteen-penny1 and ,two ,shilling ,fares1 according to the late ,act of ,parliament4 ,,one ,,shilling ,,fares4 ,the distance not exceeding one mile4 ,palace ,yard1 ,westminster4 m4 f4 p4 ,first coach1 to the end of ,catherine ,street1 ,strand #j #g #bh ,ditto1 to ,derby ,court1 ,piccadilly #j #g #bf ,charing ,cross4 ,the ,golden ,cross1 to ,white ,horse ,street1 ,piccadilly #j #g #bg ,ditto1 to ,serjeant's ,inn1 ,fleet ,street #j #g #bb ,strand4 ,catherine ,street1 to ,watling ,street1 ,st4 ,paul's #j #g #cc ,temple ,bar4 ,to the second ,scotland ,yard1 ,whitehall #j #g #ba ,ditto1 to ,mercer's ,chapel1 ,cheapside #j #g #cj ,bridge ,street1 ,fleet ,street4 ,first coach1 to ,st4 ,peter's ,church1 ,cornhill #j #g #cd ,ditto1 to ,newcastle ,street1 ,strand #j #g #bf ,st4 ,paul's ,church-yard4 ,first coach1 to ,beaufort ,buildings1 ,strand #j #g #be ,ditto1 to ,billiter ,lane1 ,leadenhall ,street #j #g #bf ,cheapside4 ,gutter ,lane1 to ,featherstone ,buildings1 ,holborn #j #g #bi ,ditto1 to ,whitechapel ,bars #j #g #cj ,cornhill4 ,the centre of the ,royal ,exchange1 to ,great ,garden #j #g #bg ,street1 ,whitechapel ,ditto1 to ,water ,lane1 ,fleet ,street #j #g #cb ,ditto1 to ,hatton ,garden1 ,holborn #j #g #cc ,whitechapel4 ,first coach1 next the ,three ,nuns1 to ,cheapside conduit #j #g #bh ,ditto1 to the ,old ',change1 ,cheapside #j #g #bb ,holborn4 ,the end of ,hatton ,garden1 to the ,royal ,exchange #j #g #cc ,the end of ,red ,lion ,street1 to ,buckingham ,st41 ,strand #j #g #cj ,oxford ,street4 ,the end of ,rathbone ,place1 to ,orchard ,street #j #g #af ,ditto1 to ,gray's ,inn ,gate1 ,holborn #j #g #bj ,the end of ,park ,street1 to ,dean ,street1 ,holborn #j #g #bf ,piccadilly4 ,the ,golden ,lion1 to ,panton ,street1 ,haymarket #j #g #cb ,the end of ,st4 ,james's ,street1 to ,cecil ,street1 ,strand #j #g #bh ,king ,street1 ,cheapside4 ,gatestone ,street1 to ,st4 ,dunstan's ,church1 ,fleet ,street #j #g #cb ,clerkenwell4 ,opposite the ,close1 to ,bread ,street1 ,cheapside #j #g #bi ,buckingham ,gate4 ,opposite the ,gate1 to the ,treasury1 ,whitehall #j #g #ag ,,eighteen-,,penny ,,fares4 ,the distance not exceeding one mile and a half4 ,palace ,yard1 ,westminster4 m4 f4 p4 ,first coach1 to ,serjeant's ,inn1 ,fleet ,street #a #c #ae ,ditto1 to ,white ,horse ,street1 ,piccadilly #a #c #ba ,charing ,cross4 ,the ,golden ,cross1 to the end of ,grosvenor ,place1 ,hyde ,park ,corner #a #c #ai ,ditto1 to ,watling ,street1 ,st4 ,paul's ,church ,yard #a #c #bh ,strand4 ,catherine ,street1 to ,bank ,street1 ,cornhill #a #c #cj ,temple ,bar4 ,to ,little ,abingdon ,buildings1 ,westminster #a #c #ai ,to ,billiter ,lane1 ,leadenhall ,street #a #c #ca ,bridge ,street1 ,fleet ,street4 ,first coach1 to ,somerset ,street1 ,whitechapel #a #c #bg ,ditto1 to ,downing ,street1 ,parliament ,street #a #c #bf ,st4 ,paul's ,church ,yard4 ,first coach1 to the end of ,pall ,mall1 ,cockspur ,street #a #c #ce ,ditto1 ,brick ,lane1 ,whitechapel #a #c #ca ,cheapside4 ,gutter ,lane1 to ,dyot ,street1 ,st4 ,giles's #a #c #bi ,ditto1 to ,whitechapel ,workhouse #a #c #bg ,cornhill4 ,the centre of the ,royal ,exchange1 to ,dog-row1 ,mile-end #a #c #ba ,the centre of the ,r4 ,exchange1 to ,somerset-place1 ,strand #a #c #bf ,ditto1 to the ,bull and ,gate1 ,holborn #a #c #bf ,whitechapel4 ,first coach1 next the ,three ,nuns1 to ,ely ,place1 ,holborn #a #c #ca ,ditto1 to ,salisbury ,court1 ,fleet ,street #a #c #cb ,holborn4 ,the end of ,hatton ,garden1 to ,houndsditch1 ,whitechapel #a #c #bh ,the end of ,southampton ,buildings1 to the ,treasury1 ,whitehall #a #c #bh ,ditto1 to ,st4 ,mary ,axe1 ,leadenhall ,street #a #c #bg ,the end of ,red ,lion ,st4 to ,downing ,st41 ,westminster #a #c #bg ,oxford ,road4 ,the end of ,bond ,street1 to ,brownlow ,street1 ,holborn #a #c #bi ,the end of ,park ,street1 to opposite the ,coal ,yard1 ,high ,holborn #a #c #cj ,piccadilly4 ,the ,golden ,lion1 to ,adam ,street1 ,strand #a #c #bi ,ditto1 to ,whitehall ,chapel #a #c #bj ,the end of ,st4 ,james's ,st4 to ,temple ,lane1 ,fleet ,st4 #a #c #bh ,tower4 ,first coach1 to ,fetter ,lane1 ,fleet ,street #a #c #ba ,king ,street1 ,cheapside4 ,cateaton ,street1 to ,burleigh ,street1 ,strand #a #c #bb ,ditto1 to ,newton ,street1 ,holborn #a #c #cj ,clerkenwell4 ,opposite the ,close1 to opposite ,leadenhall ,market #a #c #ca ,buckingham ,gate4 ,opposite the ,gate1 to ,bedford ,street1 ,strand #a #c #b ,,two ,,shilling ,,fares4 ,the distance not exceeding two miles4 ,palace ,yard1 ,westminster4 m4 f4 p4 ,first coach1 to the end of ,watling ,street1 ,st4 ,paul's ,church ,yard #a #g #cb ,ditto1 to opposite the ,horse ,guards at ,knightsbridge #a #g #be ,whitehall4 ,from the ,horse ,guards1 to ,mercer's ,chapel1 ,cheapside #a #g #bh ,ditto1 to ,bear ,court1 ,knightsbridge #a #g #bh ,charing ,cross4 ,the ,golden ,cross1 to ,smith's ,manufactory1 ,knightsbridge #a #g #d ,ditto1 to ,bank ,street1 ,cornhill #a #g #bg ,strand4 ,catherine ,street1 to ,poor ,jewry1 ,aldgate #a #g #cj ,temple ,bar4 ,to the end of ,millbank ,street1 ,westminster #a #f #ac ,to the ,red ,lion and ,spread ,eagle1 ,whitechapel #a #g #af ,bridge ,street1 ,fleet ,street4 ,first coach1 to ,new ,road1 ,whitechapel ,road #a #g #cb ,ditto1 to the turning to ,queen ,square1 ,westminster #a #g #cc ,st4 ,paul's ,church ,yard4 ,first coach1 to ,st4 ,james's ,palace ,gate #a #f #be ,ditto1 to the sign of the ,london ,hospital #a #g #c ,cheapside4 ,gutter ,lane1 to the end of ,poland ,street1 ,oxford ,street #a #g #cd ,ditto1 to the end of ,mutton ,lane1 ,mile-,end ,road #a #g #bf ,cornhill4 ,the centre of the ,royal ,exchange1 to the ,rose and ,crown1 ,mile-,end ,road #a #g #cj ,ditto1 to the end of ,st4 ,martin's ,lane1 ,strand #a #g #ba ,ditto1 to the end of ,denmark ,street1 ,st4 ,giles's #a #g #ba ,whitechapel4 ,first coach1 next to the ,three ,nuns1 to the ,bull and ,gate1 ,holborn #a #g #cc ,first coach next to the ,three ,nuns1 to ,somerset ,house #a #g #cc ,king's ,road1 ,gray's ,inn ,lane4 ,first coach1 to the ,blue ,bear1 ,whitechapel #a #g #bj ,ditto1 to ,park ,street1 ,oxford ,road #a #g #bg ,holborn4 ,the end of ,hatton ,garden1 to the end of ,garden ,street1 ,whitechapel ,road #a #g #be ,ditto1 to the end of ,duke ,street1 ,oxford ,road #a #g #ca ,the end of ,red ,lion ,street1 to the ,king's ,head1 ,lambeth ,marsh #a #g #cc ,the ,vine ,tavern1 to the end of ,poor ,jewry1 ,aldgate #a #g #cj ,oxford ,street4 ,the end of ,rathbone ,place1 to the end of ,bigg's ,lane1 in the road to ,bayswater #a #g #ai ,ditto1 to the end of the ,old ,jewry1 ,poultry #a #g #ca ,the end of ,bond ,street1 to the end of ,cow ,lane1 ,snow ,hill #a #g #bf ,the end of ,park ,street1 to ,gray's ,inn ,gate1 ,holborn #a #g #be ,piccadilly4 ,the ,golden ,lion1 to ,palsgrave ,head ,court1 ,temple ,bar #a #g #bh ,ditto1 to the end of ,wood ,street1 ,millbank ,street1 ,westminster #a #g #cc ,end of ,st4 ,james's ,street1 to the first coach in ,st4 ,paul's ,church ,yard #a #g #bh ,tower4 ,to the centre of ,exeter ',change1 ,strand #a #g #ca ,king ,street1 ,cheapside4 ,cateaton ,st4 to the end of ,suffolk ,street1 ,cockspur ,st4 #a #g #be ,ditto1 to the ,boar and ,castle1 ,oxford ,road #a #g #ae ,clerkenwell4 ,opposite the ,close1 to the ,talbot ,inn1 ,whitechapel #a #g #bi ,buckingham ,gate4 ,opposite the ,gate1 to the end of ,essex ,street1 ,strand #a #g #bi ,,fares ,,from ,,remarkable ,,places4 ,admiralty to s4 d4 ,islington ,church #d #j ,india ,house #c #j ,mile-,end ,turnpike #d #f ,ratcliffe #e #f ,shoreditch ,church #d #j ,tower #c #f ,union ,street1 ,borough #c #f ,bank to ,berkeley ,square #c #f ,haymarket #c #j ,hyde ,park ,corner #d #j ,islington ,church #c #j ,piccadilly #c #j ,pantheon1 ,oxford ,street #c #j ,ratcliffe #c #j ,tyburn ,gate #d #j ,berkeley ,square to ,clerkenwell ,green #c #f ,foundling ,hospital #c #j ,guildhall #c #f ,islington ,church #d #j ,india ,house #d #j ,lincoln's ,inn 7near side7 #c #j ,mile-,end ,gate #e #f ,newgate #c #j ,obelisk1 ,fleet ,street #c #j ,ratcliffe #f #j ,st4 ,paul's 7west end7 #c #j ,shoreditch ,church #d #f ,tower #d #j ,union ,street1 ,borough #d #f ,bishopsgate ,street ,within to ,bermondsey ,church #a #f ,charter-,house ,square #a #f ,catherine ,street1 ,strand #b #j ,city ,lying-in ,hospital #a #f ,chancery ,lane #a #f ,king's ,bench #a #f ,haymarket #c #j ,bishopsgate ,street ,without to ,bethnall ,green #a #f ,hatton ,garden #a #f ,charing ,cross #c #j ,haymarket #c #j ,leicester ,square #c #j ,clerkenwell to ,hyde ,park ,corner #d #j ,mile-,end ,gate #c #f ,ratcliffe #d #j ,shoreditch ,church #c #j ,tyburn ,gate #c #f ,union ,street1 ,borough #c #j ,foundling ,hospital to ,hyde ,park ,corner #c #f ,india ,house #c #j ,mile-,end ,gate #d #j ,ratcliffe #e #f ,shoreditch ,church #d #j ,tower #c #f ,tyburn ,gate #c #j ,union ,street1 ,borough #c #f ,guildhall to ,haymarket #c #j ,hyde ,park ,corner #d #j ,islington ,church #c #j ,piccadilly #c #j ,pantheon1 ,oxford ,street #c #j ,tyburn #c #f ,hyde ,park ,corner to ,islington ,church #e #f ,india ,house #d #j ,lincoln's ,inn 7west side7 #c #j ,mile-,end ,gate #f #j ,newgate #c #f ,obelisk1 ,fleet ,street #c #j ,ratcliffe ,cross #f #f ,st4 ,paul's 7west end7 #c #f ,shoreditch ,church #e #f ,temple #c #j ,tower #d #f ,union ,street1 ,borough #d #f ,islington ,church to ,india ,house #c #f ,lincoln's ,inn 7west side7 #c #j ,mile-,end ,gate #d #f ,piccadilly #d #j ,haymarket #d #j ,pantheon1 ,oxford ,street #c #f ,ratcliffe ,cross #e #f ,temple ,bar #c #f ,tower #d #j ,tyburn ,gate #d #f ,union ,street1 ,borough #d #j ,india ,house to ,piccadilly #c #f ,haymarket #c #f ,pantheon #c #f ,tyburn #d #j ,mile-,end ,turnpike to ,newgate #c #j ,obelisk1 ,fleet ,street #c #j ,piccadilly #d #f ,haymarket #d #f ,pantheon #d #f ,temple ,bar #c #j ,tyburn #f #f ,union ,street1 ,borough #c #j ,ratcliffe ,cross to ,st4 ,paul's 7west end7 #c #f ,shoreditch ,church #c #f ,temple ,bar #d #j ,tyburn #f #f ,union ,street1 ,borough #c #j ,st4 ,ann's ,church1 ,dean ,st4 to ,ratcliffe #d #f ,shoreditch ,church #c #f ,bank #c #j ,whitechapel #c #j ,india ,house #c #j ,islington ,church #d #j ,mile-,end ,gate #d #f ,guildhall #c #j ,union ,street1 ,borough #c #j ,somerset ,house #a #f ,westminster ,hall #a #j ,temple ,bar #a #j ,st4 ,paul's #a #i ,stones-,end1 ,borough #c #j ,tyburn ,gate #a #j ,hyde ,park #a #f ,grosvenor ,gate #a #f ,horse ,guards #a #j ,marsh ,gate #a #f ,from ,paddington to ,st4 ,paul's #c #f ,bank #d #j ,westminster ,hall #b #j ,india ,house #d #f ,islington ,church #c #j ,somerset ,house #c #j ,union ,street #d #f ,foundling #c #j ,temple ,bar #c #j ,horse ,guards #b #j ,ratcliffe #e #f ,tower #e #f ,aldersgate #c #j ,fares to the ,opera ,house1 ,drury ,lane1 and ,covent ,garden ,theatres4 ,opera ,drury ,lane,cov4 ,gar4 ,from ,house4 ,theatre4 ,theatre4 ------------------------------ s4 d4 s4 d4 s4 d4 ,aldersgate ,street #c #j #b #j #b #j ,bishopsgate ,street within #c #j #b #j #b #j ,bishopsgate ,street without #c #j #c #j #c #j ,blackman ,street1 over ,london ,bridge #c #f #c #j #c #j ,ditto1 over ,blackfriars #c #f #c #j #c #j ,ditto1 over ,westminster #c #j #c #j #c #j ,bloomsbury ,square #a #f #a #j #a #j ,buckingham ,gate #a #f #b #j #b #j ,charing ,cross #a #j #a #j #a #j ,cheapside1 ,foster ,lane end #b #j #a #f #a #f ,cheapside1 end of ,king ,street #b #j #a #f #b #j ,chelsea ,college #c #j #c #f #c #j ,cornhill #c #j #b #j #b #j ,fenchurch ,street #c #j #c #j #c #j ,fleet ,street1 ,obelisk #a #f #a #j #a #j ,gracechurch ,street #c #j #c #j #c #j ,hackney ,church #e #f #e #j #e #j ,holborn1 end of ,leather ,lane #a #f #a #j #a #j ,hyde ,park ,corner #a #f #b #j #b #j ,islington #c #j #c #j #c #j ,knightsbridge #b #j #b #f #b #f ,mile-,end ,turnpike #c #f #c #j #c #f ,minories #c #j #c #j #c #j ,moorfields #c #j #b #j #b #j ,oxford ,street1 ,pantheon #a #j #a #f #a #f ,oxford ,street1 end of ,orchard ,street #a #f #b #j #b #j ,palace ,yard and ,st4 ,margaret's ,church #a #j #a #j #a #j ,ratcliffe ,cross #e #j #c #f #d #j ,st4 ,anne's ,church1 ,soho #a #j #a #j #a #j ,st4 ,james's ,palace ,gate #a #j #a #j #a #j ,st4 ,paul's ,church ,yard #b #j #a #j #a #j ,shoreditch ,church #c #f #c #j #c #j ,smithfield #b #j #a #f #a #f ,temple ,bar #a #j #a #j #a #j ,tottenham ,ct4 ,road1 end of ,goodge ,st4 #a #f #a #j #a #j ,tower ,gate #c #j #c #j #c #j ,union ,street1 end of the ,borough #c #j #c #j #c #j ,whitechapel ,bars4 #c #j #c #j #c #j ,fares to ,vauxhall1 ,sadler's ,well's1 ,astley's1 and the ,circus4 ,from ,vauxhall4,sad4 ,wells4,astley's4,circus4 ---------------------------------------- ---- s4 d4 s4 d4 s4 d4 s4 d4 ,aldersgate ,street #c #f #a #f #b #j #b #j ,arundel ,street1 ,strand #c #j #b #j #a #f #b #j ,bedford ,street1 ,covent ,garden #c #j #c #j #a #f #b #j ,bishopsgate ,street within #c #j #c #j #c #j #b #j ,blackman ,street1 ,borough #b #j #c #j #a #f #a #j ,bloomsbury ,square #c #f #b #j #b #j #c #j ,bond ,street1 ,piccadilly #c #j #c #j #a #f #b #j ,buckingham ,gate #c #j #c #f #a #f #b #j ,charles ,street1 ,covent ,garden #c #j #b #j #a #f #b #j ,cheapside1 end of ,foster ,lane #c #j #a #f #b #j #a #f ,chelsea ,college #d #f #e #j #c #j #c #j ,cornhill1 ,freeman's ,court #c #j #b #j #b #j #b #j ,fleet ,street ,obelisk #c #j #a #f #b #j #a #f ,gracechurch ,street #c #f #b #j #b #j #b #j ,haymarket1 ,piccadilly end #d #f #c #j #a #f #b #j ,holborn1 end of ,king ,street #c #f #b #j #b #j #c #j ,hyde-park ,corner #e #j #c #f #b #j #c #j ,islington #e #j #a #j #c #f #c #j ,leicester ,square #c #j #c #j #a #f #b #j ,mile-,end ,turnpike #d #f #c #j #c #f #c #f ,minories #c #f #c #j #c #j #c #j ,moorfields #d #f #a #j #c #j #b #j ,newgate #c #f #a #j #b #j #a #f ,oxford ,street1 end of ,charles ,street #c #f #c #j #b #j #c #j ,oxford ,street1 ,pantheon #c #f #c #j #b #j #c #j ,oxford ,street1 ,bond ,street #c #f #c #j #c #j #c #j ,ditto1 ,orchard ,street #d #j #c #f #c #j #c #f ,palace ,yard1 ,st4 ,margaret's ,church #c #j #c #f #a #j #a #f ,ratcliffe ,cross #e #f #c #f #d #f #c #f ,st4 ,ann's ,church1 ,soho #c #j #e #j #a #f #c #j ,st4 ,james's ,palace #c #j #c #j #a #f #c #j ,st4 ,paul's ,church ,yard #c #f #b #j #b #j #a #f ,shoreditch ,church #d #f #b #j #c #f #c #j ,smithfield #c #f #a #j #c #j #b #j ,strand1 ,catherine ,street #c #j #c #j #a #f #b #j ,temple ,bar #c #f #b #j #b #j #b #j ,tottenham-,court ,road1 ,goodge ,st4 #d #f #c #j #b #j #c #j ,tower ,gate #d #f #c #j #c #j #b #j ,union ,street1 ,borough #b #j #c #j #a #f #a #j ,whitechapel ,bars #d #j #c #j #c #j #b #j ,number of ,passengers4--,coaches are not compellable to take more than four adults in the inside1 and a servant out2 but if the coachman agree to take more1 the fare will be #as4 for each extra person1 of whatever age he or she may be1 not being a child in arms1 or less2 and if taken in the country1 #as4 for going1 and #as4 for returning4--,chariots are not compellable to take more than two adults or grown up persons1 and children in arms or less1 but if the coachman should agree to carry1 or should actually carry1 above that number1 he shall be paid at the same rate as in the preceding article respecting coaches4 ,abusive ,language4--,the drivers of coaches and carriers of chairs1 on demanding more than their fare1 or giving abusive language1 are to forfeit not more than #el41 and in default of the payment1 they are to be sent to the house of correction seven days4 ,extortion4--,coachmen refusing to go on1 or extorting more than their fare1 are to forfeit not more than #cl41 nor less than #ajs4 ,not only commissioners1 but also justices1 may determine offences1 and inflict punishments4 ,returning from the ,country4--,coaches hired to go into the country1 in the day-time1 are to have for their return empty1 for ten miles #es42 eight miles #ds42 six miles #cs42 and for four miles #bs42 but there is no allowance for less than four miles4 ,obligation to go on4--,they shall be compellable on every day1 and at any hour of the night 7unless they shall have been out twelve hours1 or have other reasonable excuse71 to go upon all turnpike roads1 any where within two miles and a half from the end of the carriage-way pavement4 ,tickets or ,certificates4--,by #ed ,geo4 ,,iii4 c4 #adg1 before any driver of a coach or chariot shall be entitled to receive the amount of his fare1 he shall deliver as many tickets marked on some 8one shilling10 and on others 8one shilling and sixpence10 7and having his ,majesty's arms1 with the words 8,hackney-,coach ,office10 the number of his coach and chariot1 and dated17 as shall by the sums printed thereon1 in the aggregate1 make the full amount of such fare4 ,option of ,fares or ,distance4--,fares to be calculated for time or distance1 at the option of the coachman1 and not by the day1 as heretofore4 ,time of ,sunset4--,as the period of sunset has been found constantly liable to dispute1 it is therefore now regulated that the sunset hours shall be after eight in the evening between ,lady-day and ,michaelmas1 and after five in the evening between ,michaelmas and ,lady-day2 and the back-carriage after such hours shall be taken to the carriage-way pavement1 or next standing beyond which the coach was hired from1 7if hired at any stand off the pavement7 at the full fare back to either1 at the option of the party discharging4 ,articles left in a ,coach4--,by a late ,act1 all parcels1 c4 left in a hackney coach are to be taken to the ,hackney-,coach ,office1 on pain of paying #bjl42 to be recovered on application to the commissioners or a justice4 ,the coachman can demand his fare from the place he is taken from1 either for time1 if he be kept waiting1 or for distance4 ,he is to take the shortest way1 and to charge accordingly2 but if he1 from choice or ignorance1 does otherwise1 he can make no extra charge4 ,the coachman may refuse to take heavy luggage1 unless he be paid something more than the fare2 but he must object to it before it be put into the coach2 he cannot1 however1 object to take small trunks1 or parcels that may be carried in the hand4 ,if a coach be drawn off the stand to the side of the pavement1 the coachman may be made to go with you1 if not hired1 or if he refuses1 he is liable to be fined4 ,note--,when a coach is intended to be kept waiting1 notice should be taken of the time when it is called1 in order to prevent disputes2 and the coachman may demand a deposit4 ,always take the number of the coach you hire1 that1 in case any thing be left in it1 or the coachman conduct himself improperly1 he may be summoned4 ,,laws ,,respecting ,,sedan ,,chairs4 ,by #g ,geo4 ,,iii4 #dd1 the following rates of fares are allowed to be taken by licensed hackney chairs2 viz4 s4 d4 ,for ,one ,mile 44444444444444444 #a #j ,for ,one ,mile and ,four ,furlongs #a #f ,for every ,four ,furlongs further #j #f ,by the time1 for every hour one shilling and sixpence1 and for every half hour after sixpence4 ,,laws ,,respecting ,,porterage4 ,by #ci ,geo4 #c4 c4 #eh1 no more shall be taken for the porterage of packages1 not exceeding #ef lbs4 for any distance not exceeding half a mile from the end of the carriage-way pavement of the streets1 than the rates following3 d4 ,not exceeding #a quarter of a mile #c ,above #a quarter1 and not exceeding half a mile #d ---------- half a mile1 and not exceeding one mile #f ---------- #a mile1 and not exceeding #a mile and a half #h ---------- #a mile and a half1 and not exceeding #b miles #aj ,and for every other half mile #c ,on pain of a fine of not more than #bjs4 nor less than #es4 ,tickets are to be delivered from the inn with the name of the porter and charge for porterage1 on pain of a fine of not more than #djs4 nor less than #es4 ,porters not bringing tickets1 or altering the same1 forfeit #djs4 ,for demanding or receiving more than marked1 #bjs4 ,parcels brought by coaches1 are to be sent from the inn within six hours after their arrival1 unless between four and seven in the evening2 and then within six hours after such hours in the morning2 on pain of a fine not exceeding #bjs4 nor less than #ajs4 ,parcels brought by waggon1 are to be delivered within twenty hours1 under a like penalty4 ,parcels directed to be left till called for1 are to be delivered on the payment of the carriage and warehouse room1 of #b;d4 for the first week1 and #a;d4 for every subsequent week1 on pain of a fine not exceeding #bjs4 nor less than #ajs4 ,parcels not directed to be left till called for1 shall be delivered to the party1 if sent for1 at the same charge1 under the like penalty4 ,porters1 employed in porterage1 guilty of misbehaviour1 may be brought by a warrant before any justice1 and fined a sum not exceeding #bjs4 nor less than #ajs4 ,persons refusing to pay ,porterage may be brought by warrant before any justice1 and compelled4 ,,fares ,,of ,,watermen4 ,,from ,,london ,,bridge1 ,,westward4 ,the following distances are chargeable3 for ,oars #f;d4--,sculler #c;d4 ,from ,london ,bridge to ,paul's ,wharf1 or ,mason's ,stairs4 ,alhallow ,stairs to ,blackfriars' ,bridge1 either side4 ,three ,cranes to ,temple1 or ,old ,barge ,house4 ,paul's ,wharf to ,arundel ,stairs4 ,blackfriars' ,bridge1 ,somerset ,house1 or ,cupar's either side to ,bridge4 ,temple to ,whitehall1 or ,king's ,arms ,stairs4 ,strand ,lane to ,westminster ,bridge4 ,westminster ,bridge1 either side to ,lambeth ,stairs1 or ,horse ,ferry4 ,lambeth ,stairs1 or ,horse ,ferry to ,vauxhall1 or ,feathers' ,stairs4 ,oars #h;d4--,sculler #d;d4 ,from ,london ,bridge to ,temple1 or ,old ,barge ,house4 ,three ,cranes to ,strand ,lane1 or ,surrey ,stairs4 ,queenhithe to ,somerset ,stairs1 or ,cupar's ,bridge4 ,paul's ,wharf to ,adelphi4 ,blackfriars' ,bridge to ,whitehall1 or ,king's ,arms ,stairs4 ,temple to ,westminster ,bridge4 ,hungerford to ,lambeth ,stairs1 or ,horse ,ferry4 ,lambeth ,stairs to ,nine ,elms4 ,oars #as4--,sculler #f;d4 ,from ,london ,bridge to ,westminster ,bridge1 or ,wooden ,bridge4 ,blackfriars' ,bridge to ,lambeth ,stairs1 or ,horse ,ferry4 ,strand ,lane to ,vauxhall1 or ,feathers' ,stairs4 ,hungerford to ,nine ,elms4 ,nine ,elms to ,chelsea ,bridge4 ,oars #as4 #f;d4--,sculler #i;d4 ,from ,london ,bridge to ,lambeth ,stairs1 or ,horse ,ferry4 ,allhallows to ,vauxhall1 or ,feathers' ,stairs4 ,paul's ,wharf to ,nine ,elms4 ,westminster ,bridge to ,chelsea ,bridge4 ,oars #bs4--,sculler #as4 ,from ,london ,bridge to ,nine ,elms4 ,temple to ,chelsea ,bridge4 ,oars #bs4 #f;d4--,sculler #as4 #c;d4 ,from ,london ,bridge to ,chelsea ,bridge4 ,with ,company4 ,from ,london ,bridge1 on either side above4 ,oars4 ,each ,person4 s4 d4 s4 d4 ,to ,chelsea ,bridge #b #f #j #d ,to ,wandsworth #c #j #j #f ,to ,putney1 ,fulham1 or ,barn ,elms #d #j #j #h ,to ,hammersmith1 or ,chiswick #e #j #j #i ,to ,barnes1 or ,mortlake #f #j #a #j ,to ,brentford #g #j #a #c ,to ,twickenham1 or ,tide ,end ,town #i #j #a #f ,to ,hampton ,court1 or ,hampton ,town #ab #j #a #i ,to ,sunbury1 or ,walton upon ,thames #ac #j #a #i ,to ,shepperton1 ,weybridge1 ,chertsey1 ,laylem #ae #j #b #j ,to ,staines #ah #j #b #f ,to ,datchet1 or ,windsor #ba #j #c #j ,,from ,,london ,,bridge1 ,,eastward4 ,oars #f;d4--,sculler #c;d4 ,from ,london ,bridge to ,st4 ,catherine's1 or ,george's ,stairs4 ,somer's ,quay ,stairs to ,union ,stairs1 or ,east ,lane ,stairs4 ,iron ,gate to ,wapping ,new ,stairs1 ,rotherhithe ,stairs1 or ,king's ,stairs4 ,hermitage ,stairs to ,church ,stairs1 ,king ,edward ,stairs1 or ,hanover ,stairs4 ,wapping ,old ,stairs to ,new ,crane ,stairs1 or ,king ,james's ,stairs4 ,wapping ,new ,stairs to ,shadwell ,dock ,stairs4 ,execution ,dock to ,bell ,wharf1 or ,king and ,queen ,st4 ,church ,stairs to ,great ,stone ,stairs4 ,new ,crane ,stairs to ,ratcliffe ,cross1 or ,globe ,stairs4 ,shadwell ,dock ,stairs to ,duke ,shore ,stairs1 or ,pageants4 ,oars #h;d4--,sculler #d;d4 ,from ,london ,bridge to ,union ,stairs1 or ,east ,lane ,stairs4 ,somer's ,quay ,stairs to ,wapping ,old ,stairs1 or ,fountain ,stairs4 ,tower ,stairs to ,wapping ,new ,stairs1 ,rotherhithe ,stairs1 or ,king's ,stairs4 ,iron ,gate to ,execution ,dock1 ,prince's ,stairs1 or ,elephant ,stairs4 ,st4 ,catherine's to ,church ,stairs1 ,king ,edward ,stairs1 or ,hanover ,stairs4 ,hermitage ,stairs to ,new ,crane ,stairs1 or ,king ,james's ,stairs4 ,union ,stairs to ,shadwell ,dock ,stairs4 ,wapping ,old ,stairs to ,bell ,wharf1 or ,king and ,queen ,st4 ,wapping ,new ,stairs to ,ratcliffe ,cross1 or ,globe ,stairs4 ,new ,crane ,stairs to ,duke ,shore ,stairs1 or ,pageants4 ,over the water directly to the opposite shore1 from any place between ,windsor and ,greenwich1 with a sculler1 two-pence1 or a penny for each person1 if more than one4 ,the waterman may demand payment at the rate of three-pence 7sculler17 and six-pence 7oars17 for every half hour1 in lieu of the above fares1 when detained by passengers on his way to the place at which they choose ultimately to be set down4 ,for detention after having set down his company1 he is paid three-pence 7sculler17 and six-pence 7oars17 for every half hour after the first1 in addition to the above fares4 ,note4--,oars in all cases are double the scullers' fare4 ,,post ,,office ,,regulations4 ,,general ,,post4 ,letters1 to go the same day1 must be put into the ,post-offices at the west end of the town before five1 and at the ,general ,post ,office1 in ,lombard ,street1 before seven o'clock2 but those put into the ,general ,post ,office before half-past seven1 will go that evening1 paying #f;d4 with each4 ,the ,west-,india and ,america packet is made up the first ,wednesday in every month2 and the ,leeward-,island packet1 the first and third ,wednesday in every month4 ,the packet for ,calais is made up every ,tuesday1 ,wednesday1 ,thursday1 and ,friday4 ,for ,ostend1 ,holland1 and ,cuxhaven1 every ,tuesday and ,friday4 ,for ,sweden1 every ,friday4 ,for ,lisbon1 every ,tuesday4 ,for the ,mediterranean and the ,brazils1 first ,tuesday in every month4 ,for ,gibraltar1 ,malta1 and ,corfu1 the first ,tuesday in each month4 ,for ,madeira and ,brazils1 ditto4 ,all foreign letters must be paid for1 except those for the ,british ,west ,indies4 ,a clerk regularly attends at the ,money ,order ,office from nine o'clock in the morning till six in the evening1 and guarantees the safe conveyance of any sum1 payable at sight by the ,deputy ,post ,masters in the country1 ,edinburgh1 or ,dublin2 who will also receive any money1 and give an order at sight on the ,money ,order ,office in ,london4 ,allowances made for ,surcharges from eleven to five o'clock4 ,n4,b4 ,any person sending or conveying ,letters1 otherwise than by ,post1 incurs a penalty of five pounds for every offence4 ,table of the ,rates of ,postage in ,great ,britain1 7,from any ,post ,office in ,england or ,wales74 ,for any distance not exceeding #ae miles 444 #d;d4 ,above #ae1 and not exceeding #bj 444 #e;d4 ,above #bj1 -------- #cj 444 #f;d4 #cj1 -------- #ej 444 #g;d4 #ej1 -------- #hj 444 #h;d4 #hj1 -------- #abj 444 #i;d4 #abj1 -------- #agj 444 #aj;d4 #agj1 -------- #bej 444 #aa;d4 #bej1 -------- #cjj 444 #ab;d4 ,and so in proportion2 the postage increasing progressively one penny for a single letter for every excess of distance of #ajj miles4 ,all double1 treble1 and other letters and packets whatever1 pay in proportion to the respective rates of single letters2 but no letter or packet to or from places within the kingdom of ,great ,britain1 together with the contents thereof1 shall be charged more than as a treble letter1 unless the same shall weigh an ounce1 in which case it is to be rated as four single letters1 and so on in proportion for every quarter of an ounce above that weight1 reckoning each quarter as a single letter4 ,a ,,list ,,of ,,mail ,,coaches1 ,which set out on the ,week-days at ,eight1 and on ,sundays at ,six o',clock in the ,evening4 ,,bath and ,,bristol1 continued to ,exeter1 from ,swan1 ,lad ,lane4 ,,barton1 from ,golden ,cross1 ,charing ,cross1 and ,spread ,eagle1 ,gracechurch ,street4 ,,boston1 from ,bell and ,crown1 ,holborn4 ,,brighton1 from ,golden ,cross1 ,charing ,cross4 ,,cambridge1 every night1 and on ,monday1 ,wednesday1 and ,friday1 to ,,st4 ,,ives and ,,wisbeach1 from ,golden ,cross1 ,charing ,cross1 and ,white ,horse1 ,fetter ,lane4 ,,carlisle1 ,,edinburgh1 and ,,glasgow1 from ,bull and ,mouth1 ,bull and ,mouth ,street4 ,,chester and ,,holyhead1 from ,golden ,cross1 ,charing ,cross4 ,,carmarthen1 ,,milford ,,haven1 and ,,huberstone1 from ,swan1 ,lad ,lane4 ,,dover1 from ,angel1 behind ,st4 ,clement's4 ,,exeter and ,,falmouth1 from ,swan1 ,lad ,lane4 ,,edinburgh1 from ,bull and ,mouth1 ,bull and ,mouth ,street4 ,,gloucester1 ,,carmarthen1 and ,,milford1 from the ,angel1 behind ,st4 ,clement's ,church1 and ,gloucester ,coffee ,house1 ,piccadilly4 ,,holyhead1 from the ,bull and ,mouth1 through ,,birmingham and ,,shrewsbury4 ,,harwich1 from ,spread ,eagle1 ,gracechurch ,street4 ,,hull1 from ,spread ,eagle1 ,gracechurch ,street4 ,,leeds1 from ,bull and ,mouth4 ,,liverpool1 from ,swan1 ,lad ,lane4 ,,manchester and ,,carlisle1 from ,swan1 ,lad ,lane4 ,,norwich1 by ,,ipswich1 from ,swan1 ,lad ,lane4 ,,norwich1 by ,,newmarket1 from ,swan1 ,lad ,lane1 and ,golden ,cross1 ,charing ,cross4 ,,oxford1 from ,golden ,cross1 ,charing ,cross1 and ,angel1 behind ,st4 ,clement's4 ,,portsmouth1 from ,angel1 behind ,st4 ,clement's4 ,,plymouth and ,,falmouth1 from ,swan1 ,lad ,lane4 ,,southampton and ,,poole1 from ,bell and ,crown1 ,holborn4 ,,shrewsbury1 ,,birmingham1 ,,kidderminster1 and ,,bewdley1 from ,bull and ,mouth4 ,,swansea and ,,neath1 from ,swan1 ,lad ,lane4 ,,worcester and ,,ludlow1 from ,golden ,cross1 ,charing ,cross1 and ,bull and ,mouth1 ,bull and ,mouth ,street4 ,,yarmouth1 from ,white ,horse1 ,fetter ,lane4 ,,york1 ,,edinburgh1 ,,aberdeen1 and ,,inverness1 from ,bull and ,mouth4 ,,two-,,penny ,,post4 ,there are ,two ,principal ,post ,offices1 one in the ,general ,post-,office ,yard1 ,lombard-street1 and the other in ,gerrard-street1 ,soho4 ,there are1 besides1 numerous ,receiving ,houses for ,letters1 both in ,town and ,country4 ,there are ,,six ,collections and ,deliveries of ,letters1 in ,town daily1 7,sundays excepted7 and there are two ,dispatches from and ,three ,deliveries at most places in the ,country1 within the ,limits of this ,office4 ,the ,hours by which ,letters should be put into the ,receiving ,houses in ,town1 for each delivery1 are as follow3 ,,for ,,delivery ,,in ,,town4 ,delivery4 ,over ,night by #h o',clock for the ,first ,morning #h 444 ,second 444 #aj 444 ,third 444 #ab 444 ,fourth ,afternoon #b 444 ,fifth 444 #e 444 ,sixth ,,for ,,delivery ,,in ,,the ,,country4 ,delivery4 ,the preceding ,evening by #e o',clock for the ,first ,morning #h 444 ,second ,afternoon #b 444 ,third ,but ,letters1 whether in ,town or ,country1 may be put in at either of the ,two ,principal ,offices1 an ,hour later for each ,dispatch4 ,letters put in on ,saturday ,evening are delivered in the ,country on ,sunday ,morning4 ,the date ,stamp1 or1 if there are ,two1 that having the latest ,hour1 shews also the ,time of ,day by which the ,letters were dispatched for ,delivery from the ,principal ,offices4 ,the ,postage of a ,letter from one part of the ,town to another1 both being within the ,delivery of the ,general ,post ,office1 is ,two pence2 and to and from parts beyond that ,delivery1 ,three pence2 and the ,postage of this ,office on each ,letter passing to or from the ,general or ,foreign ,post-,offices1 is ,two pence4 ,the ,two-penny ,postage of all ,letters1 such as are for ,parts out of ,his ,majesty's ,dominions excepted1 may or may not be paid at putting in1 at the option of the senders4 ,no ,two-penny ,post ,letter must weigh more than ,four ,ounces4 ,the ,delivery of this ,office extends to the following and intermediate ,places2 viz43-- ,in ,,kent--,woolwich2 ,plumstead2 ,shooter's ,hill2 ,eltham2 ,mottingham2 ,south ,end2 ,lewisham2 ,beckenham2 and ,sydenham4 ,in ,,surrey--,croydon2 ,beddington2 ,carshalton2 ,mitcham2 ,morden2 ,merton2 ,wimbledon2 ,ham2 ,petersham2 and ,richmond4 ,in ,,middlesex and ,,herts--,twickenham2 ,teddington2 ,hampton2 ,hampton-,court2 ,hampton-,wick2 ,sunbury2 ,whitton2 ,isleworth2 ,brentford2 ,ealing2 ,hamwell2 ,wembly2 ,willsdon2 ,kingsbury2 ,the ,hyde2 ,mill-,hill2 ,highwood-,hill2 ,totteridge2 ,whetstone2 ,friern-,barnet2 ,east-,barnet2 ,southgate2 ,winchmore-,hill2 and ,enfield4 ,in ,,essex--,chingford2 ,sewardstone2 ,high-,beach2 ,loughton2 ,chigwell and ,row2 ,wanstead2 ,ilford2 and ,barking4 ,cash1 in ,gold or ,silver1 or other articles of ,value enclosed in ,letters 7,notes or ,drafts for ,money excepted7 to be mentioned to the ,office-keeper at putting in2 but it is recommended that ,bank ,notes1 or others payable to ,bearer1 be cut in half and sent at twice1 the ,second ,part not to be sent till the ,receipt of the ,first is acknowledged4 ,this ,office however is not liable to make good the loss of any ,property sent by ,post4 ,it is earnestly requested that ,persons receiving ,letters will not detain the ,letter-,carriers at their doors longer than can be avoided4 ,letters for this ,delivery are frequently by mistake put into the ,general ,post1 by which they are unavoidably delayed2 ,it is therefore recommended that they be put into the ,two-penny ,post ,offices or ,receiving ,houses1 in order that they may be regularly forwarded by their proper conveyance4 ,,bye-,,post4 ,a ,bye ,post is established on each ,road within the ,country-,delivery of this ,office1 by which ,letter are transmitted from one part to another of the same district1 direct1 and without coming to ,london4 ,any irregularity in the ,delivery of ,letters1 communicated to the ,comptroller1 will be duly attended to1 and if the ,covers bearing the date ,stamp are produced they will assist materially in discovering where the fault lies4 ,,barometer of ,,temperance ,,intemperance4 ,,temperance4 #gj - ,water ,health and ,wealth4 #fj - ,milk and ,water ,serenity of ,mind4 #ej - ,small ,beer ,reputation1 long ,life1 ,happiness4 #dj - ,cider and ,perry ,cheerfulness1 ,strength1 and ,nourishment1 #cj - ,wine when taken after meals1 and #bj - ,porter in moderate quantities4 #aj - ,strong-,beer #j - ,,intemperance4 ,vices4 ,diseases4 ,punishments4 #aj - ,punch ,idleness and ,sickness1 ,puking1 ,peevishness4 and ,trembling ,debt2 of the ,hands in the ,morning2 #bj - ,toddy and ,black ,eyes2 ,crank ,quarreling1 ,bloatedness ,inflamed ,eyes1 ,rags2 and ,red ,nose ,face2 ,hunger2 #cj - ,grog ,fighting1 ,sore and swelled ,legs2 ,hospital2 ,lying1 #dj - ,flip and ,jaundice1 ,pains ,jail2 ,swearing1 in the ,limbs1 and burnings in the ,whipping2 ,bitters ,obscenity2 palms of the hands1 #ej - infused in and the soles of ,spirits ,swindling1 the feet2 ,the ,hulks2 ,brandy1 ,rum1 ,perjury1 ,dropsy2 #fj - and ,whiskey1 in ,epilepsy1 ,palsy2 the morng4 ,burglary1 ,melancholy2 ,botany ,bay2 ,murder1 ,madness2 ,do during the and ,apoplexy2 ,the #gj - day and night4 ,suicide4 ,,death4 ,gallows4 -------- ,the ,footman should study the following ,tables of ,priority of ,rank among ,persons of distinction1--a knowledge of which will enable him to evince peculiar ,tact in his situation1 and save his ,master or ,mistress much trouble in directing him1 when waiting at ,table4 ,a ,table of ,precedency among ,gentlemen1--who ought to be served according to their respective ,ranks4 #a4 ,king's ,sons4 #b4 ,king's ,brothers4 #c4 ,king's ,uncles4 #d4 ,king's ,grandsons4 #e4 ,king's ,nephews4 #f4 ,archbishop of ,canterbury4 #g4 ,lord high ,chancellor4 #h4 ,archbishop of ,york4 #i4 ,lord ,treasurer4 #aj4 ,lord ,president of the ,privy ,council4 #aa4 ,lord ,privy ,seal4 #ab4 ,lord ,high ,constable4 #ac4 ,lord ,great ,chamberlain of ,england4 #ad4 ,earl ,marshall4 #ae4 ,lord ,high ,admiral4 #af4 ,lord ,steward of the ,household4 #ag4 ,dukes according to their ,patents4 #ah4 ,marquesses4 #ai4 ,dukes' eldest ,sons4 #bj4 ,earls4 #ba4 ,marquesses' eldest ,sons4 #bb4 ,dukes' younger ,sons4 #bc4 ,viscounts4 #bd4 ,earls' eldest ,sons4 #be4 ,marquesses' eldest ,sons4 #bf4 ,bishop of ,london4 #bg4 ,bishop of ,durham4 #bh4 ,bishop of ,winchester4 #bi4 ,bishops according to their seniority of consecration4 #cj4 ,barons4 #ca4 ,speaker of the ,house of ,commons4 #cb4 ,viscounts' eldest ,sons4 #cc4 ,earls' younger ,sons4 #cd4 ,barons' eldest ,sons4 #ce4 ,knights of the ,garter4 #cf4 ,privy ,councillors4 #cg4 ,chancellor of the ,exchequer4 #ch4 ,chancellor of the ,duchy of ,lancaster4 #ci4 ,lord ,chief ,justice of the ,king's ,bench4 #dj4 ,the ,master of the ,rolls4 #da4 ,the ,vice-,chancellor4 #db4 ,lord ,chief ,justice of the ,common ,pleas4 #dc4 ,lord ,chief ,baron of the ,exchequer4 #dd4 ,judges and ,barons of the ,exchequer according to seniority4 #de4 ,knights ,bannerets royal4 #df4 ,viscounts' younger ,sons4 #dg4 ,barons' younger ,sons4 #dh4 ,baronets4 #di4 ,knights ,bannerets4 #ej4 ,knights of the ,bath ,grand ,crosses4 #ea4 ,knights ,commanders of the ,bath4 #eb4 ,knights ,bachelors4 #ec4 ,eldest ,sons of the eldest ,sons of ,peers4 #ed4 ,baronets' eldest ,sons4 #ee4 ,knights of the ,garter's eldest ,sons4 #ef4 ,bannerets' eldest ,sons4 #eg4 ,knights of the ,bath's eldest ,sons4 #eh4 ,knights' eldest ,sons4 #ei4 ,baronets' younger ,sons4 #fj4 ,sergeants at ,law4 #fa4 ,doctors1 ,deans1 and ,chancellors4 #fb4 ,masters in ,chancery4 #fc4 ,companions of the ,bath4 #fd4 ,esquires of the ,king's ,body4 #fe4 ,gentlemen of the ,privy ,chamber4 #ff4 ,esquires of the ,knights of the ,bath4 #fg4 ,esquires by creation4 #fh4 ,esquires by office or commission4 #fi4 ,younger ,sons of the ,knights of the ,garter4 #gj4 ,younger ,sons of ,bannerets4 #ga4 ,younger ,sons of ,knights of the ,bath4 #gb4 ,younger ,sons of ,knights ,bachelors4 #gc4 ,gentlemen entitled to bear arms4 #gd4 ,clergymen not dignitaries1 #ge4 ,barristers at ,law4 #gf4 ,officers of the ,navy4 #gg4 ,officers of the ,army4 #gh4 ,citizens4 #gi4 ,burgesses4 #hj4 ,married ,men and ,widowers1 before ,single ,men of the same rank4 ,precedency among ,ladies4 #a4 ,daughters of the ,king4 #b4 ,wives of the ,king's ,sons4 #c4 ,wives of the ,king's ,brothers4 #d4 ,wives of the ,king's ,uncles4 #e4 ,wives of the eldest ,sons of ,dukes of the blood royal4 #f4 ,wives of the ,king's ,nephews4 #g4 ,duchesses4 #h4 ,marchionesses4 #i4 ,wives of the eldest ,sons of ,dukes4 #aj4 ,daughters of ,dukes4 #aa4 ,countesses4 #ab4 ,wives of the eldest ,sons of ,marquesses4 #ac4 ,daughters of ,marquesses4 #ad4 ,wives of the younger ,sons of ,dukes4 #ae4 ,viscountesses4 #af4 ,wives of the eldest ,sons of ,earls4 #ag4 ,daughters of ,earls4 #ah4 ,wives of the younger ,sons of ,marquesses4 #ai4 ,wives of ,archbishops4 #bj4 ,wives of ,bishops4 #ba4 ,baronesses4 #bb4 ,wives of the eldest sons of ,viscounts4 #bc4 ,daughters of ,viscounts4 #bd4 ,wives of the younger ,sons of ,earls4 #be4 ,wives of the ,sons of ,barons4 #bf4 ,maids of ,honour4 #bg4 ,wives of the younger ,sons of ,viscounts4 #bh4 ,wives of the younger ,sons of ,barons4 #bi4 ,wives of ,baronets4 #cj4 ,wives of the ,knights of the ,garter4 #ca4 ,wives of ,bannerets4 #cb4 ,wives of ,knights ,grand ,crosses of the ,bath4 #cc4 ,wives of ,knights ,commanders of the ,bath4 #cd4 ,wives of ,knights ,bachelors4 #ce4 ,wives of the eldest ,sons of the younger ,sons of ,peers4 #cf4 ,wives of the eldest ,sons of ,baronets4 #cg4 ,daughters of ,baronets4 #ch4 ,wives of the eldest ,sons of ,knights of the ,garter4 #ci4 ,wives of the eldest ,sons of ,bannerets4 #dj4 ,daughters of ,bannerets4 #da4 ,wives of the eldest ,sons of ,knights of the ,bath4 #db4 ,daughters of ,knights of the ,bath4 #dc4 ,wives of the ,eldest ,sons of ,knights ,bachelors4 #dd4 ,daughters of ,knights ,bachelors4 #de4 ,wives of the younger ,sons of ,baronets4 #df4 ,daughters of ,knights4 #dg4 ,wives of the ,companions of the ,order of the ,bath4 #dh4 ,wives of the ,esquires of the ,king's ,body4 #di4 ,wives of the ,esquires of the ,knights of the ,bath4 #ej4 ,wives of ,esquires by creation4 #ea4 ,wives of ,esquires by office4 #eb4 ,wives of younger ,sons of ,knights of the ,garter4 #ec4 ,wives of the younger ,sons of ,bannerets4 #ed4 ,wives of the younger ,sons of ,knights of the ,bath4 #ee4 ,wives of the younger ,sons of ,knights ,bachelors4 #ef4 ,wives of ,gentlemen entitled to bear arms4 #eg4 ,daughters of ,esquires entitled to bear arms4 #eh4 ,daughters of ,gentlemen entitled to bear arms4 #ei4 ,wives of ,clergymen4 #fj4 ,wives of ,barristers at ,law4 #fa4 ,wives of ,officers in the ,navy4 #fb4 ,wives of ,officers in the ,army4 #fc4 ,wives of ,citizens4 #fd4 ,wives of ,burgesses4 #fe4 ,widows4 #ff4 ,daughters of ,citizens4 #fg4 ,daughters of ,burgesses4 ,in ,addition to the above ,regulations1 observe3 #a4 ,that ,preference is to be given to ,persons of superior ,age of the same ,rank4 #b4 ,that ,ladies of all ,ranks are to be served before their ,husbands4 #c4 ,that1 among ,ladies--,wives ,rank first1--,widows next1--and unmarried ,ladies last4 #d4 ,that ,strangers are1 in all ,cases1 to be served first1 and the ,young ,ladies of your own ,family last4 ,note also1--,that at ,public ,meetings in the ,country1 preference is usually given to the ,lady of the greatest ,landholder4 ,modes of ,address in ,writing and ,speaking4 ,,to ,,the ,,royal ,,family4 ,to the ,king's ,most ,excellent ,majesty3--,sire1 or ,may it please your ,majesty4 ,to his ,royal ,highness ,frederick1 ,duke of ,york3--,may it please your ,royal ,highness4 ,and so to all the rest of the ,royal ,family1 male and female1 changing their names and titles4 ,,to ,,the ,,nobility4 ,to ,his ,grace the ,duke of ,wellington3--,my ,lord ,duke--,your ,grace4 ,to the most ,noble ,the ,marquis of ,b43--,my ,lord ,marquis--,your ,lordship4 ,to the ,rt4 ,hon4 ,the ,earl of ,d4 ,to the ,right ,hon4 ,lord ,viscount ,f4 ,to the ,right ,hon4 ,lord ,g43--,my ,lord--,your ,lordship4 ,note4--,noblemen's ,wives are to be addressed in the same style4 ,note also1 that by courtesy of ,england1 all the ,sons of ,dukes and ,marquesses and the eldest ,sons of ,earls1 have the titles of ,lord and ,right ,honourable2 and their daughters have the title of ,honourable1 but without any other addition4 ,every gentleman1 in any place of honour or trust1 is styled ,honourable4 ,the ,members of ,his ,majesty's ,privy ,council1 the ,lord ,mayors of ,london1 ,york1 and ,dublin1 and the ,lord ,provost of ,edinburgh1 for the time being1 are styled ,right ,honourable4 ,every considerable ,servant to his ,majesty1 or any other of the ,royal ,family1 is1 while on the ,civil1 ,naval1 or ,military ,list1 distinguished by the title of ,esquire4 ,every ,member of ,parliament is an ,esquire1 but if he has a higher title1 remember always to address him and every ,gentleman by his highest title4 ,,to ,,the ,,house ,,of ,,lords4 ,to the ,right ,hon4 the ,lords ,spiritual and ,temporal1 in the ,imperial ,parliament of the ,united ,kingdom1 ,assembled3--,my ,lords--,may it please ,your ,lordships4 ,,to ,,the ,,house ,,of ,,commons4 ,to the ,knights1 ,citizens1 and ,burgesses1 in the ,imperial ,parliament of the ,united ,kingdom1 ,assembled3--,gentlemen--,may it please ,your ,honourable ,house4 ,to the ,right ,hon4 ,sir ,a4 ,b4 ,speaker of the ,honourable ,house of ,commons4--,as he is generally a member of the ,privy ,council--,right ,honourable ,sir4 ,,to ,,the ,,clergy4 ,to the most ,reverend ,father in ,god1 ,a4 ,lord ,archbishop of ,c43--,my ,lord--,your ,grace4 ,to the ,right ,reverend ,father in ,god1 ,b4 ,lord ,bishop of ,l43--,right ,reverend ,sir4 ,to the very ,reverend ,mr4 or ,dr4 ,c4 ,d4 ,dean of ,e4 ,to the ,reverend ,mr4 or ,dr4 ,f4 ,chancellor of ,g4 ,archdeacon of ,h4 ,prebendary of ,i4 ,reverend ,sir4 ,rector of ,k4 ,vicar of ,l4 ,curate of ,m4 ,note4--,all ,clergymen are styled ,reverend4 ,,to ,,the ,,officers ,,of ,,his ,,majesty',s ,,household4 ,the ,officers of ,his ,majesty's ,household are generally addressed according to their ,quality1 and sometimes according to their ,office1 or both2 as ,to ,my ,lord ,steward4 ,my ,lord ,chamberlain4 ,the ,rt4 ,hon4 ,the ,earl of ,b4 ,lord ,privy ,seal--,lord ,president of the ,council1 c4 c4--,one of ,his ,majesty's ,principal ,secretaries of ,state1 c4--,my ,lord4 ,to the ,right ,honourable the ,lords ,commissioners of the ,treasury--of the ,admiralty1 c4 ,my ,lords--or ,may it please ,your ,lordships4 ,to the ,honourable the ,commissioners of ,his ,majesty's ,board of ,customs--,excise1 c43--,may it please ,your ,honours4 ,,to ,,military ,,officers4 ,to the ,right ,hon4 ,the ,earl of ,b4 ,captain of ,his ,majesty's first ,troop of ,horse ,guards1 c4 ,to ,a4 ,b4 ,esq4 ,lieut4 ,general of ----1 ,surveyor-,general of the ,ordnance4 ,,to ,,naval ,,officers4 ,to ,his ,royal ,highness the ,duke of ,clarence3--,lord ,high ,admiral of ,great ,britain3--,may it please ,your ,royal ,highness4 ,to ,vice-,admirals1 or ,rear-,admirals3--,sir--or ,your ,honour--except they be ,noblemen4 ,,to ,,ambassadors4 ,to ,his ,excellency ,sir ,a4 ,b4 ,bart4 ,envoy ,extraordinary from ,his ,britannic ,majesty to ----2 ,ambassador to ----2 ,resident at1 c43--,your ,excellency4 ,to the ,secretaries and ,consuls3--,sir4 ,,to ,,the ,,judges ,,and ,,lawyers4 ,to the ,right ,honourable ,a4 ,baron of ,b4--,lord ,high ,chancellor--,lord ,chief ,justice of the ,king's-,bench1 c43--,my ,lord--,your ,lordship4 ,n4,b4--,all the other ,judges1 in their ,official ,capacities1 are styled ,lords1 c4 and every ,barrister is styled ,esquire4 ,private ,gentlemen in the ,commission of the ,peace1 ,sheriffs and ,recorders1 are also styled ,esquires1 with the appellation of ,worshipful4 ,but1 the ,aldermen and ,recorder of the ,city of ,london1 and all ,mayors of ,corporations1 have the title of ,right ,worshipful4 ,bodies ,corporate are styled ,honourable1 and sometimes ,worshipful4 ,abbreviations in ,writing and ,printing ,a4,b4 or ,b4,a4 ,bachelor of ,arts4 ,a4,m4 or ,m4,a4 ,master of ,arts4 ,a4,m4 ,anno ,mundi4 ,in the year of the world4 ,a4,d4 ,anno ,domini4 ,in the year of our ,lord4 ,a4 ,m4 ,ante ,meridiem4 ,before noon4 ,acct4 ,account4 ,ann4 ,annum4 ,yearly4 ,per ,annum4 ,by the year4 ,ansr4 ,answer4 ,abp4 ,archbishop4 ,adml4 ,admiral4 ,admr4 ,administrator4 ,b4,v4,m4 ,blessed ,virgin ,mary4 ,bart4 ,baronet4 ,c4,c4,c4 ,corpus ,christi ,college4 ,ct4 or ,cent4 ,an hundred4 ,capt4 ,captain4 ,col4 ,colonel4 ,co4 ,company1 ,county4 ,c4,s4 ,custos ,sigili4 ,keeper of the ,seal4 ,cr4 ,creditor4 ,dr4 ,debtor4 ,doctor4 ,d4,d4 ,doctor in ,divinity4 ,d4 ,duke4 ,do4 ,ditto1 the same4 ,e4,g4 exempli gratia4 ,for example4 ,e4 ,earl4 ,esqr4 ,esquire4 ,extr4 ,executor4 ,f4,r4,s4 ,fellow of the ,royal ,society4 ,f4,s4,a4 ,fellow of the ,society of ,arts4 ,g4,r4 ,georgius ,rex1 ,king ,george4 ,genl4 ,general4 ,gent4 ,gentlemen4 ,govr4 ,governor4 ,hum4 ,humble4 ,honble4 ,honourable4 ,imp4 ,imprimis1 first4 ,inst4 ,instant4 ,it4 ,item1 also4 ,id4 ,idem1 ,ibid4 ,ibidem1 the same4 i4e4 id est1 that is4 ,j4,h4,s4 ,jesus ,hominum ,salvator4 ,jesus ,saviour of ,men4 ,k4,g4 ,knight of the ,garter4 ,k4,b4 ,knight of the ,bath4 ,knt4 ,knight4 ,ld4 ,lord4 ,lp4 ,lordship4 ,,ll4,d4 ,doctor of ,laws4 ,lday4 ,lady-day4 ,lieut4 ,lieutenant4 ,l4,c4,j4 ,lord ,chief ,justice4 ,m4,d4 ,doctor in ,medicine4 ,m4,s4 ,memoria ,sacrum4 ,sacred to the ,memory4 ,m4 ,marquis4 ,mr4 ,master4 ,mrs4 ,mistress4 ,mem4 ,memento4 ,remember4 ,mich4 ,michaelmas4 ,midsr4 ,midsummer4 ,madm4 ,madam4 ,messrs4 ,masters1 or ,gentlemen4 ,monsr4 ,monsieur4 ,,ms4 ,manuscript4 ,math4 ,mathematics1 or ,mathematician4 ,n4,b4 ,nota ,bene1 ,mark well4 ,n4,s4 ,new ,style4 ,no4 ,numero4 ,number4 ,o4,s4 ,old ,style4 ,obedt4 ,obedient4 ,p4 ,m4 ,post ,meridiem1 ,afternoon4 ,philo4 ,math4 ,lover of ,learning4 ,pd4 ,paid4 ,per4 ,by4 ,penult4 ,last except one4 ,p4,s4 ,postscript4 ,qty4 ,quantity4 ,q4,e4,d4 which is demonstrated4 q4d4 quasi dicat1 as much as to say4 ,rex4 ,king4 ,regina4 ,queen4 ,rt4 ,hon4 ,right ,honourable4 ,rt4 ,revd4 ,right ,reverend4 ,rt4 ,wpful4 ,right ,worshipful4 ,recd4 ,received4 ,rect4 ,receipt4 ,st4 ,saint1 ,holy4 ,st4 ,street4 ,servt4 ,servant4 ,ult4 ,ultimo4 ,last4 ,viz4 ,videlicet1 ,namely4 ,wp4 ,worship4 ,xmas4 ,christmas4 c4 ,et cetera1 and so forth4 ,,list of ,,french and other ,,foreign ,,words and ,,phrases in common ,use1 with their ,pronunciation and ,explanation4 ,aid-de-camp 7aid-di-cong74 ,assistant to a general4 ,a-la-mode 7al-a-mode74 ,in the fashion4 ,antique 7an-teek74 ,ancient1 or ,antiquity4 ,a propos 7ap-ro-po74 ,to the purpose1 ,seasonably1 or ,by the bye4 ,auto da fe 7auto-da-fa74 ,act of faith 7burning of heretics74 ,bagatelle 7ba-ga-tel74 ,trifle4 ,beau 7bo74 ,a man drest fashionably4 ,beau monde 7bo-mond74 ,people of fashion4 ,belle 7bell74 ,a woman of fashion or beauty4 ,belles lettres 7bell-letter74 ,polite literature4 ,billet doux 7bil-le-doo74 ,love letter4 ,bon mot 7bon-mo74 ,a piece of wit4 ,bon ton 7bon-tong74 ,fashion4 ,boudoir 7boo-dwar74 ,a small private apartment4 ,carte blanche 7cart-blansh74 ,unconditional terms4 ,chateau 7shat-o74 ,country-seat4 ,chef d'uvre 7she-deuvre74 ,master piece4 ,ci-devant 7see-de-vang74 ,formerly4 ,comme il faut 7com-e-fo74 ,as it should be4 ,con amore 7con-a-mo-re74 ,gladly4 ,conge d'elire 7congee-de-leer74 ,permission to choose4 ,corps 7core74 ,body4 ,coup de grace 7coo-de-grass74 ,finishing stroke4 ,coup de main 7coo-de-main74 ,sudden enterprize4 ,coup d'il 7coo-deil7 ,view1 or ,glance4 ,debut 7de-bu74 ,beginning4 ,denouement 7de-nooa-mong74 ,finishing1 or ,winding up4 ,dernier ressort 7dern-yair-res-sor74 ,last resort4 ,dept 7dee-po74 ,store1 or ,magazine4 ,dieu et mon droit 7dew-a-mon-drwau74 ,god and my right4 ,double entendre 7doo-blean-tan-der74 ,double meaning4 ,douceur 7doo-seur74 ,a bribe4 ,eclaircissement 7ec-lair-cis-mong74 ,explanation4 ,eclat 7ec-la74 ,splendour4 ,eleve 7el-ave74 ,pupil4 ,en bon point 7ang-bon-poing74 ,jolly4 ,en flute 7ang-flute74 ,carrying guns on the upper deck only4 ,en masse 7ang-mass74 ,in a mass4 ,en passant 7ang-pas-sang74 ,by the way4 ,ennui 7ang-wee74 ,tiresomeness4 ,entre 7ong-tray74 ,entrance4 ,faux pas 7fo-pa74 ,misconduct4 ,honi soit qui mal y pense 7ho-nee-swau kee mal e panss74 ,may evil happen to him who evil thinks4 ,ich dien 7ik deen74 ,i serve4 ,incgnito4 ,disguised1 or unknown4 ,in ptto4 ,hid1 or in reserve4 ,je ne sais quoi 7ge-ne-say-kwan74 ,i know not what4 ,jeu de mots 7zheu-de-mo74 ,play upon words4 ,jeu d'esprit 7zheu-de-sprie74 ,play of wit4 ,l'argent 7lar-zhang74 ,money1 or silver4 ,mal-a-propos 7mal-ap-ro-po74 ,unseasonable1 or unseasonably4 ,mauvaise honte 7mo-vaiz honte74 ,unbecoming bashfulness4 ,nom de guerre 7nong des giair74 ,assumed name4 ,nonchalance 7non-shal-ance74 ,indifference4 ,outre 7oot-ray74 ,preposterous4 ,perdue 7per-due74 ,concealed4 ,petit maitre 7pette e maiter74 ,fop4 ,protege 7pro-te-zhay74 ,a person patronized and protected4 ,rouge 7rooge74 ,red1 or red paint4 ,sang froid 7sang-froau74 ,coolness4 ,sans 7sang74 ,without4 ,savant 7sav-ang74 ,a learned man4 ,soi-disant 7swau-dee-zang74 ,pretended4 ,tte-a-tte 7tait-a-tait74 ,face to face1 or private conversation of two persons4 ,unique 7yew-neek74 ,singular4 ,valet de chambre 7val'-e-de-shamb74 ,footman4 ,vive le roi 7veev-ler-wau74 ,long live the king4 ,,explanation of ,,latin ,,words and ,,phrases in common use4 ,n4 ,b4 ,the pronunciation is the same as if the words were ,english2 but divided into distinct syllables1 and accented as below4 ,ad cap-tandum4 ,to attract ,ad in-fin-i-tum4 ,to infinity ,ad lib-it-um4 ,at pleasure ,ad ref-er-end-um4 ,for consideration ,ad va-lo-rem4 ,according to value ,a for-ti-o-ri4 ,with stronger reason ,a-li-as4 ,otherwise ,al-ib-i4 ,proof of having been elsewhere ,al-ma mater4 ,university ,ang-li-ce4 ,in ,english ,a pri-o-ri4 ,from a prior reason ,ar-canum1 or ,ar-ca-na4 ,secret1 or ,secrets ,ar-gu-men-tum ad hom-in-em4 ,personal argument ,audi al-ter-am par-tem4 ,hear both sides ,bo-na fi-de4 ,in reality4 ,cac-o-e-thes scri-ben-di4 ,passion for writing ,com-pos men-tis4 ,in one's senses ,cre-dat ,ju-dus4 ,i do not believe it ,cum mul-tis a-li-is4 ,with many others ,cum priv-i-le-gi-o4 ,with privilege ,da-tum1 or ,da-ta4 ,point or points settled or determined ,de fac-to4 ,in fact ,de-i gra-ti-a4 ,by the grace of ,god ,de ju-re4 ,by right ,dom-in-e di-re-ge nos4 ,o ,lord direct us ,dram-a-tis per-so-n4 ,characters represented ,du-ran-te be-ne pla-ci-to4 ,during pleasure ,du-ran-te vi-ta4 ,during life ,er-go4 ,therefore ,er-ra-ta4 ,errors ,est-o per-pet-u-a4 ,may it last for ever ,ex4 ,late1 or out of ,ex of-fi-ci-o4 ,officially ,ex par-te4 ,on one side only ,fac sim-i-le4 ,an exact copy ,fe-lo de se4 ,self-murderer ,fi-at4 ,let it be done1 or made ,fi-nis4 ,end ,gra-tis4 ,for nothing ,ib-i-dem4 ,in the same place ,i-dem4 ,the same ,id est4 ,that is ,im-pri-ma-tur4 ,let it be printed ,im-pri-mis4 ,in the first place ,in c-lo qui-es4 ,in heaven is rest ,in-for-ma pau-per-is4 ,as a pauper ,in com-men-dam4 ,for a time ,in pro-pri-a per-so-na4 ,in person ,in sta-tu quo4 ,in the former state ,in ter-ro-rem4 ,as a warning ,ip-se dix-it4 ,mere assertion ,ip-so fac-to4 ,by the mere fact ,i-tem4 ,also1 or article ,ju-re di-vi-no4 ,by divine right ,lo-cum te-nens4 ,deputy ,mag-na char-ta 7kar-ta74 ,the great charter of ,england ,me-men-to mo-ri4 ,remember death ,me-um and tu-um4 ,mine and thine ,mul-tum in par-vo4 ,much in a little ,ne plus ul-tra4 ,greatest extent ,no-lens vo-lens4 ,willing or not ,non com-pos or ,non com-pos men-tis4 ,out of ones senses ,o tem-po-ra1 ,o mo-res4 ,o the times1 ,o the manners ,om-nes4 ,all ,o-nus4 ,burden ,pas-sim4 ,every where ,per se4 ,alone1 or by itself ,pro bo-no pub-li-co4 ,for the public benefit ,pro and con4 ,for and against ,pro for-ma4 ,for form's sake ,pro hac vi-ce4 ,for this time ,pro re na-ta4 ,for the occasion ,pro tem-po-re4 ,for the time ,quis sep-er-a-bit4 ,who shall separate us8 ,quo an-i-mo4 ,intention ,quon-dam4 ,former ,re-qui-es-cat in pa-ce4 ,may he rest in peace ,re-sur-gam4 ,i shall rise again ,rex4 ,king ,scan-da-lum mag-na-tum4 ,great scandal ,sem-per e-a-dem1 or sem-per i-dem4 ,always the same ,se-ri-a-tim4 ,in regular order ,si-ne di-e4 ,without naming a day ,si-ne qua non4 ,indispensably requisite ,su-i gen-e-ris4 ,unparalleled ,sum-mum bo-num4 ,greatest good ,tri-a junc-ta in u-no4 ,three in one ,u-no vo-ce4 ,unanimously ,u-ti-le dul-ci4 ,utility with pleasure ,va-de me-cum4 ,constant companion ,vel-u-ti in spec-u-lum4 ,as in a glass ,ver-sus4 ,against ,vi-a4 ,by the way of ,vi-ce4 ,in the room of ,vi-ce ver-sa4 ,the reverse ,vi-de4 ,see ,vi-vant rex et re-gi-na4 ,long live the king and queen ,,roman ,,numerals4 ,i4 #a4 ,one4 ,,ii4 #b4 ,two4 ,,iii4 #c4 ,three4 ,,iv4 #d4 ,four4 ,v4 #e4 ,five4 ,,vi4 #f4 ,six4 ,,vii4 #g4 ,seven4 ,,viii4 #h4 ,eight4 ,,ix4 #i4 ,nine4 ,x4 #aj4 ,ten4 ,,xi4 #aa4 ,eleven4 ,,xii4 #ab4 ,twelve4 ,,xiii4 #ac4 ,thirteen4 ,,xiv4 #ad4 ,fourteen4 ,,xv4 #ae4 ,fifteen4 ,,xvi4 #af4 ,sixteen4 ,,xvii4 #ag4 ,seventeen4 ,,xviii4 #ah4 ,eighteen4 ,,xix4 #ai4 ,nineteen4 ,,xx4 #bj4 ,twenty4 ,,xxi4 #ba4 ,twenty-one4 ,,xxx4 #cj4 ,thirty4 ,,xl4 #dj4 ,forty4 ,l4 #ej4 ,fifty4 ,,lx4 #fj4 ,sixty4 ,,lxx4 #gj4 ,seventy4 ,,lxxx4 #hj4 ,eighty4 ,,xc4 #ij4 ,ninety4 ,c4 #ajj4 ,one ,hundred4 ,,cc4 #bjj4 ,two ,hundred4 ,,ccc4 #cjj4 ,three ,hundred4 ,,cccc4 #djj4 ,four ,hundred4 ,d4 #ejj4 ,five ,hundred4 ,,dc4 #fjj4 ,six ,hundred4 ,,dcc4 #gjj4 ,seven ,hundred4 ,,dccc4 #hjj4 ,eight ,hundred4 ,,dcccc4 #ijj4 ,nine ,hundred4 ,m4 #ajjj4 ,one ,thousand4 ,,mm4 #bjjj4 ,two ,thousand4 ,,mdcccxxv4 #ahbe4 ,one ,thousand ,eight ,hundred and ,twenty ,five4 ,the ancient ,romans in their notation made use of the following seven letters2 viz4 ,i4 ,v4 ,x4 ,l4 ,c4 ,d4 and ,m4 which singly stood for one1 five1 ten1 fifty1 one hundred1 five hundred1 and one thousand4 ,by repeating and combining these any other numbers were formed4 ,the annexing a less number to a greater increases its value1 and denotes the sum of both2 as ,,vi4 signifies six4 ,the prefixing a less number to a greater lessens its value1 or shews their difference2 thus1 ,,iv4 is four1 c4 ,the word thousand is often expressed by a line drawn over the top of a number2 thus1 ,x4 signifies ten thousand4 ,abbreviations and ,characters1 in ,common ,use4 ,l4 ,s4 ,d4 ,libra1 ,pounds2 ,solidi1 ,shillings2 ,denarii1 ,pence4 ,cwt4 ,one hundred weight1 or #aab lbs4 ,q4 or ,qrs4 ,a quarter or quarters of a hundred1 or #bh lbs4 lb4 or lbs4 ,a pound or several pounds4 ,oz4 77 ounce or ounces4 ,dwts4 ,pennyweights4 ,dr4 77 ,drams2 scruples2 grs4 grains4 ,bk4 ,book2 ch4 chapter2 v4 verse2 paragraph2 section4 ,fol4 folio2 #dto4 quarto2 #hvo4 octavo2 #abmo4 duodecimo4 ,hours1 minutes1 and seconds of ,time2 or ,degrees1 minutes and seconds1 in ,geographical and ,astronomical ,measurement4 ,yr4 ,year2 ,qr4 ,quarter2 ,mo4 ,month2 ,wk4 ,week2 ,d4 ,day4 ,jan4 ,january2 ,feb4 ,february2 ,mar4 ,march2 ,ap4 ,april2 ,aug4 ,august2 ,sept4 ,september2 ,oct4 ,october2 ,nov4 ,november2 ,dec4 ,december4 ,yd4 ,yard2 ,ft4 foot or feet2 ,in4 inches4 ,pt4 ,pint2 ,qt4 ,quart2 ,gal4 ,gallon2 ,fir4 ,firkin2 ,kil4 ,kilderkin2 ,bar4 ,barrel2 ,hhd4 ,hogshead2 ,p4 ,pipe2 ,b4 ,butt2 ,t4 ,tun4 ,p4 ,pole1 ,perch1 ,rod1 or ,lug2 ,r4 ,rood2 ,m4 ,mile2 ,f4 ,furlong4 ,,forms ,,of ,a ,,receipt1 ,,notes1 c499 ---------------------------------------- ---------------------------------------- ---------------------------- ,,receipt4 ,received1 ,january #fth1 #ahbe1 of ,a---- ,b----1 ,esq4 ,seventeen ,pounds and ,ten ,shillings1 for one ,quarter's ,wages1 due ,dec4 #beth last4 #ag #aj #j ,,james ,,handy4 ---------------------------------------- ---------------------------------------- ---------------------------- ,,note ,,of ,,hand1 ,,or ,,promissory ,,note4 #be #j #j ,london1 ,april #eth1 #ahbe4 ,on ,demand1 ,i promise to pay to ,mr4 ,c---- ,d----1 or ,order1 the sum of ,twenty-,five ,pounds1 for value received4 ,,richard ,,pearson1 ,no4 #aja1 ,essex ,st4 ,strand4 ---------------------------------------- ---------------------------------------- ---------------------------- ,,draft1 ,,or ,,bill4 #ge #aj #j ,london1 ,march #agth1 #ahbe4 ,two ,months after ,date pay to my ,order ,seventy-,five ,pounds and ,ten ,shillings1 for value received4 ,,james ,,smith4 ,to ,charles ,h4 ,lewis1 ,esq4 ,merchant1 ,liverpool4 ---------------------------------------- -- ,n4,b4 ,a ,draft is payable by the ,person on whom it is drawn1 it must be accepted by him1 in writing1 on the face of it4 ---------------------------------------- ---------------------------------------- ---------------------------- 99 ,for the ,stamps for ,,receipts1 ,,notes1 c4 see page #dh4 ,rent1--on ,account1--or1 in full1--or1 as the case may be4 ,two ,months after ,date1 or1 as the case may be4 ,on ,demand1--or1 at ,six ,months1 or as the case may be4 ,,multiplication ,,table1 ,with the ,pence ,added4 ---------------------------- s4 d4 ,twice #b are #d #j #d #c 444 #f #j #f #d 444 #h #j #h #e 444 #aj #j #aj #f 444 #ab #a #j #g 444 #ad #a #b #h 444 #af #a #d #i 444 #ah #a #f #aj 444 #bj #a #h #aa 444 #bb #a #aj #ab 444 #bd #b #j ---------------------------- #c times #c are #i #j #i #d 444 #ab #a #j #e 444 #ae #a #c #f 444 #ah #a #f #g 444 #ba #a #i #h 444 #bd #b #j #i 444 #bg #b #c #aj 444 #cj #b #f #aa 444 #cc #b #i #ab 444 #cf #c #j ---------------------------- #d times #d are #af #a #d #e 444 #bj #a #h #f 444 #bd #b #j #g 444 #bh #b #d #h 444 #cb #b #h #i 444 #cf #c #j #aj 444 #dj #c #d #aa 444 #dd #c #h #ab 444 #dh #d #j ---------------------------- #e times #e are #be #b #a #f 444 #cj #b #f #g 444 #ce #b #aa #h 444 #dj #c #d #i 444 #de #c #i #aj 444 #ej #d #b #aa 444 #ee #d #g #ab 444 #fj #e #j ---------------------------- #f times #f are #cf #c #j #g 444 #db #c #f #h 444 #dh #d #j #i 444 #ed #d #f #aj 444 #fj #e #j #aa 444 #ff #e #f #ab 444 #gb #f #j ---------------------------- #g times #g are #di #d #a #h 444 #ef #d #h #i 444 #fc #e #c #aj 444 #gj #e #aj #aa 444 #gg #f #e #ab 444 #hd #g #j ---------------------------- #h times #h are #fd #e #d #i 444 #gb #f #j #aj 444 #hj #f #h #aa 444 #hh #g #d #ab 444 #if #h #j ---------------------------- #i times #i are #ha #f #i #aj 444 #ij #g #f #aa 444 #ii #h #c #ab 444 #ajh #i #j ---------------------------- #aj times #aj are #ajj #h #d #aa 444 #aaj #i #b #ab 444 #abj #aj #j ---------------------------- #aa times #aa are #aba #aj #a #ab 444 #acb #aa #j ---------------------------- #ab times #ab are #add #ab #j ,n4 ,b4--,any two numbers multiplied into each other produce the same amount4 ,thus3 #c times #d are #ab2 and #d times #c are #ab4--;,also1 #d times #e are #bj2 and #e times #d are #bj4 ,and so of all others4 ,,use and ,,application4--,how much do #g pounds of sugar come to at ten-pence per lb4--,ans4 #g times #aj1 or #aj times #g1 are #gj1 and #gj pence are five shillings and ten pence1 the value of the sugar4 ,,money ,,tables4 #d ,farthings make #a ,penny #ab ,pence #a ,shilling #bj ,shillings #a ,sovereign or a ,pound ,,pence ,,tables4 ,pence4 s4 d4 #bj are #a #h #cj 444 #b #f #dj 444 #c #d #ej 444 #d #b #fj 444 #e #j #gj 444 #e #aj #hj 444 #f #h #ij 444 #g #f #ajj 444 #h #d #aaj 444 #i #b #abj 444 #aj #j ,pence4 s4 d4 #ab are #a #j #bd 444 #b #j #cf 444 #c #j #dh 444 #d #j #fj 444 #e #j #gb 444 #f #j #hd 444 #g #j #if 444 #h #j #ajh 444 #i #j #abj 444 #aj #j ,,table ,,of ,,shillings4 ,shillings4 4 s4 d4 #bj make #a #j #j #cj 444 #a #aj #j #dj 444 #b #j #j #ej 444 #b #aj #j #fj 444 #c #j #j #gj 444 #c #aj #j #hj 444 #d #j #j #ij 444 #d #aj #j #ajj 444 #e #j #j #aje 444 #e #e #j ,,even ,,parts ,,of ,a ,,shilling4 d4 #f is half #d #a-c;d #c #a-dth #b #a-fth #a #a-hth #a #a-abth #a-afth #a-bdth #a-dhth ,,even ,,parts ,,of ,a ,,sovereign ,,or ,,pound4 s4 d4 #aj #j is half #f #h 444 #a-c;d #e #j or a ,crown #a-dth #d #j 444 #a-eth #c #d 444 #a-fth #b #f or half a ,crown #a-hth #b #j 444 #a-ajth #a #h 444 #a-abth #a #j 444 #a-bjth ,,the ,,value ,,of ,,gold ,,and ,,silver4 ,,gold4--,an ounce of ,standard ,gold1 of #bb ,carats fine1 7that is1 having #bb parts of pure ,gold1 and #b parts of ,alloy17 is worth #d--;a pennyweight #d;d1 and a grain #b;d4 ,a sovereign weighs about a quarter of an ounce4 ,,silver4--,an ounce is worth #es4 and a pennyweight #c;d4 ,this is1 about one fifteenth part of the value of ,gold4 ,a crown piece weighs about an ounce4 ,characters used in ,accounts1 for the ,sake of ,brevity4 ,plus1 or ,more1 ,addition1 thus1 #c #d #g - ,minus1 or ,less1 ,subtraction1 #e - #c #b ,multiply1 ,multiplication1 #c #d #ab ,divide1 ,division1 #ab #c #d ,equal1 ,equality1 #f #f #ab 3 33 3 ,proportion1 ,proportionality1 #a3d33c3ab ,a ,table of ,customary ,weights and ,measures4 lbs4 ,a ,firkin of ,butter is #ef ,a ,barrel of ,do4 or #d ,firkins #bbd ,a ,firkin of ,soap #fd ,a ,barrel of ,do4 or #d ,firkins #bef ,a ,barrel of ,pot-ashes #bjj ,a ,barrel of ,anchovies #cj ,a ,barrel of ,candles #abj ,a ,stone of ,butchers' ,meat #h ,a ,stone1 ,horsemen's weight1 or ,butchers' ,meat in the ,country #ad ,a ,stone of ,glass1 #e lbs4 and1 a ,seam of ,do4 or #bd ,stones #abj ,a ,quire of ,paper is #bd ,sheets4 ,a ,ream of ,paper is #bj ,quires4 ,a ,bundle of ,paper is #b ,reams4 ,a ,cord or ,stack of ,wood is #ajh solid ,feet4 #db ,feet is a ,ton of ,shipping4 #dj ,feet of rough1 or #ej ,feet of hewn ,timber is a ,load or ,ton4 ,a ,dozen is #ab2 a long ,dozen is #ac4 ,a ,gross is #ab ,dozen1 or #add4 ,a ,pace is #c ,feet or a ,yard4 ,mathematicians conceive every ,circle to be divided into #cfj equal ,parts1 called ,degrees1 and each ,degree into #fj equal parts1 called ,seconds1 and each ,second subdivided into #fj smaller parts1 called thirds1 and so on4 ,the ,diameter of a ,circle is a straight line drawn from one side to the other through the centre2 and is one-third of the circumference4 ,,tables ,,of ,,weights ,,and ,,measures4 ,,troy ,,weight4 ,n4,b4 ,the ,imperial ,standard ,troy ,pound1 established in #ageh1 containing #egfj ,grains1 became1 ,may #a1 #ahbe1 the ,,only genuine standard weight from which all other weights are to be derived1 computed1 and ascertained4 #bd ,grains make #a ,pennyweight #bj ,pennyweights #a ,ounce #ab ,ounces #a ,pound ,the proportion that ,avoirdupois bears to ,troy ,weight1 from which it is derived1 is as #gjjj1 the number of ,troy grains in a pound ,avoirdupois1 is to #egfj1 the grains in a pound ,troy4 ,the ,pound ,avoirdupois makes #ad oz4 #aa dwt4 and #af grains ,troy2 and #i pounds ,avoirdupois are equal to nearly #aa pounds ,troy4 ,by ,troy weight ,jewels1 ,gold1 ,silver1 c4 are weighed4 ,,avoirdupois ,,weight4 ,n4,b4 ,this weight is derived from the ,imperial ,standard ,troy ,pound1 #gjjj grains ,troy making one pound ,avoirdupois1 and the proportion it bears to ,troy ,weight is as #gjjj to #egfj1 the number of grains in each pound respectively4 ,the ,pound ,troy is equal to #ac oz4 #b drms4 ,avoirdupois1 and 7nearly7 #aa ,pounds ,troy are equal to #i ,pounds ,avoirdupois4 #af ,drams make #a ,ounce #af ,ounces #a ,pound #bh ,pounds of a ,cwt4 #d ,qrtrs4 7#aab lb47 #a ,cwt4 #bj ,hundreds #a ,ton ,by this weight ,bread1 ,butter1 ,cheese1 ,meat1 ,grocery1 ,drugs1 and all coarse goods that have waste1 are bought and sold4 ,,apothecaries' ,,weight4 #bj ,grains make #a ,scruple #c ,scruples #a ,dram #h ,drams #a ,ounce ,apothecaries compound their medicines by this weight1 but they buy and sell by ,avoirdupois ,weight4 ,,bread4 lbs4 oz4 dwts4 ,a ,peck ,loaf weighs #ag #f #b ,half do4 #h #aa #a ,quartern do4 #d #e #h ,half ,quartern do4 #b #b #ab ,note4--,by a late act1 ,bakers in ,london and within #aj miles thereof are to sell bread by the pound only1 and are obliged to keep scales and weights in their shops1 at all times1 and to weigh every loaf1 in the presence of the customer1 before they deliver it1 whether requested so to do or not1 under severe penalties4 ,in every other part of the kingdom bread is sold by weight1 according to the above table4 ,by a former act1 whatever is the price of the best wheat in shillings1 so many pence must be the price of the quartern loaf1 7with one penny more for baking47 ,and1 when the best wheaten bread is sold at #h;d41 the standard should be sold for #g;d41 and the household for #f;d4 ,,the ,,new ,,measures ,,of ,,capacity4 ,,wine1 ,,spirituous ,,liquors1 ,,ale1 ,,beer1 and all sorts of ,liquids1 as well as ,,corn1 and all kinds of ,dry ,goods1 are now bought and sold by one measure only2 of which the basis is the ,,gallon1 containing ten pounds ,avoirdupois of distilled or rain water1 and called the ,imperial ,standard ,gallon4 ,this new measure is larger than the former ,,wine ,measure by about one-fifth2 therefore a gallon of ,wine1 or other article1 that is worth #es4 by the old ,wine ,measure1 is worth #fs4 by this measure2 and so on at the rate of #b;d4 more in every shilling3 and the present new gallon being smaller than the former ,,beer and ,,ale ,gallon by one-sixtieth part1 the difference will be #a;d4 upon #es4 less than by the old measure2 that is one farthing upon #ae;d4 less1 whatever may be the amount4 #d ,gills make #a ,pint #b ,pints #a ,quart #d ,quarts #a ,gallon #i ,gallons #a ,firkin #aj ,gallons #a ,anker #ah ,gallons 7#b ,fir47 #a ,kilderkin #cf ,gall4 7#b ,kild47 #a ,barrel #ed ,gall4 7#c ,kild47 #a ,hogshead #db ,gallons #a ,tierce #fc ,gallons #a ,hhd4 of ,wine #hd ,gallons #a ,puncheon #ajh ,gal4 7#b ,hhds47 #a ,butt of ,beer #abf ,gal4 7#b ,hhds47 #a ,pipe of ,wine #b ,pipes 7#d ,hhds47 #a ,tun ,,the ,,new ,,measure ,,for ,,corn1 and all other dry goods2 7except those measured by heap47 #b ,pints make #a ,quart #d ,quarts #a ,gallon #b ,gallons #a ,peck #h ,gal4 7#d ,pecks7 #a ,bushel #b ,bushels #a ,strike #d ,bushels #a ,sack or ,coomb #h ,bushel 7#b ,sacks7 #a ,quarter #e ,quarters #a ,load or ,way ,n4,b4 ,the ,imperial ,standard ,gallon1 containing #aj gallons of pure water1 7the same as for liquids7 is the basis of this measure4 ,this is about a thirty-second part1 or one quart on a bushel1 larger than the former ,winchester ,measure2 therefore a ,bushel of ,oats1 or any quantity of any thing1 that is worth #bs4 #h;d4 ,winchester ,measure1 is worth #bs4 #i;d4 by this2--a ,bushel of ,barley1 ,rye1 or other thing1 that would cost #es4 #d;d4 ,winchester ,measure1 will cost #es4 #f;d4 by the new2--and a ,bushel of ,wheat1 ,malt1 c4 worth #hs4 by the ,winchester ,bushel is worth #hs4 #c;d4 by the ,imperial ,bushel2--and so on at the rate of one farthing upon every #h;d4 by the new measure more than by the old measure4 ,,the ,,new ,,heaped ,,measure4 ,the ,standard ,measure of ,capacity for ,,coals1 ,,coke1 ,,culm1 ,,lime1 ,,fish1 ,,potatoes1 ,,fruit1 and all other ,goods commonly sold by heaped measure1 is now the ,imperial ,standard ,bushel1 containing #hj pounds ,avoirdupois1 of pure water1--made round1 with a plain and even bottom1 and being #ai inches from outside to outside1 to be heaped up in the form of a cone1 at least #f inches above the outer edge thereof1 which is to be the base of the said cone4 #d ,pecks make #a ,bushel #c ,bushels #a ,sack #c ,sacks1 #a ,vat or ,strike #cf ,bushels or #ab ,sacks #a ,chaldron #ba ,chaldrons ,a ,score99 99 ,coals bought in large quantities have an allowance of one ,chaldron on #bj2 or half a ,chaldron in #aj2 or #c sacks in #e ,chaldrons2 which is called the ,ingrain4 ,,long ,,measure4 ,n4,b4 ,the basis of this and of all other measures of length or extension whatsoever1 is the ,standard ,yard1 established in #agfj1 which remains unaltered1 and is now called the ,imperial ,standard ,yard4 #d ,inches #a ,hand #i ,inches #a ,span #ab ,inches #a ,foot #ah ,inches #a ,cubit #c ,feet the ,standard ,yard4 #f ,feet or #b ,yards #a ,fathom #e ,yards #a ,pole #dj ,poles1 or #bbj ,yards #a ,furlong #h ,furlongs or #agfj ,yds4 #a ,mile #c ,miles #a ,league #bj ,leagues1 or #fj ,m4 #a ,degree #fi ,miles #a ,geographical ,deg4 #cfj ,geographical ,degrees1 or about #be1jjj miles1 is the circumference of the ,earth4 ,in measuring length1 if ,gunter's ,chain be used1 #bj ,chains make a of a ,mile #dj ,ditto ,half a ,mile and #hj ,ditto ,one ,mile ,n4,b4 ,long measure relates to length only4 ,,land ,,or ,,square ,,measure4 ,n4,b4 ,the basis of this and of all other measures of extension1 is the ,standard ,yard1 established in #agfj1--which remains unaltered4 #add ,square ,inches1 that is1 #ab by #ab1 make #a ,square ,foot #i ,square ,feet #a ,yard #cj sq4 ,yards1 or #bgb sq4 ,feet #a ,pole #dj ,sq4 ,poles1 or ,perches #a ,rood #d ,square ,roods1 or #afj sq4 ,rods4 #a ,acre #cj ,acres #a ,yardd4 of ,land #ajj ,acres #a ,hide of ,do4 #fdj ,sq4 ,acres #a ,sq4 ,m4 of ,land #ajj ,sq4 ,feet #a ,sq4 of flooring1 c4 #bgb ,sq4 ,feet #a ,rod of brick work ,land is measured by ,gunter's ,chain1 which is divided into #ajj links1 each link #f inches and #f-ajths long1 and the whole ,chain being #d ,rods1 or #bb ,yards1 or #ff ,feet in length2 so that #aj ,chains in length and #a in breadth1 or #dhdj square ,yards1 make an ,acre4 ,by this measure not only land1 but all other superficies1 such as paving1 flooring1 plastering1 roofing1 tiling1 c4 are measured4 ,,cubic ,,measure4 #agbh ,cubic ,inches1 that is1 #ab long1 #ab broad1 and #ab thick1 make #a ,cubic ,foot #bg ,cubic ,feet #a ,cubic ,yard ,n4,b4 ,this measure relates to length1 breadth1 and thickness1 and remains unaltered4 ,,cloth ,,measure4 ,n4,b4 ,the basis of this measure is the ,imperial ,standard ,yard1 established in #agfj2--;and remains unaltered4 #b ,inches make #a ,nail #d ,nails1 or #i ,in4 #a ,qr4 of a ,yd4 #d ,quarters1 or #af ,nails #a ,yard #e ,quarters #a ,ell ,english #c ,quarters #a ,ell ,flemish #f ,quarters #a ,ell ,french ,,hay ,,and ,,straw4 #cf lbs4 of ,straw1 make #a ,truss #ef lbs4 of ,old ,hay #a ,truss #fj lbs4 of ,new ,hay #a ,truss #cf ,trusses #a ,load #b ,trusses #a ,cwt4 #bj ,cwt4 #a ,ton ,,wool ,,weight4 #g ,pounds make #a ,clove #b ,cloves 7#ad lbs47 #a ,stone #b ,stones 7#bh lbs47 #a ,todd #f ,todds #a ,wey #b ,weys #a ,sack #ab ,sacks #a ,last ,,time4 #fj ,seconds make #a ,minute #fj ,minutes #a ,hour #bd ,hours #a ,day #g ,days #a ,week #d ,weeks or #bh ,days #a ,month #ac ,months1 or #ab ,calendar ,months1 or #cfe ,days and nearly #f ,hours #a ,year ,n4,b4 ,thirty days hath ,september1 ,april1 ,june1 and ,november2 ,february ,twenty-eight alone1 ,and all the rest have ,thirty-one4 ,in ,leap ,year1 which happens every fourth ,year1 ,february hath #bi ,days4 ,,equal ,,parts ,,of ,a ,,hundred ,,weight4 #hd lbs4 #c ,qrs4 of a ,cwt4 #ef lbs4 #b ,qrs4 or half a ,cwt4 #bh #a ,qr4 or #a-dth of a ,cwt4 #af #a-gth of a ,cwt4 #ad #a-hth of a ,cwt4 #h #a-adth of a ,cwt4 #g #a-afth of a ,cwt4 #c #a-cbnd of a ,cwt4 ,,equal ,,parts ,,of ,a ,,ton4 cwt4 qrs4 #aj #j half a ,ton #e #j #a-dth of a ,ton #d #j #a-eth of a ,ton #b #b #a-hth of a ,ton #b #j #a-ajth of a ,ton #a #a #a-afth of a ,ton #a #j #a-bjth of a ,ton ,,stamp ,,duties ,,for ,,bills ,,and ,,receipts4 ,,receipts4 s4 d4 #b and under #e #j #b #e #aj #j #c #aj #bj #j #f #bj #ej #a #j #ej #ajj #a #f #ajj #bjj #b #f #bjj #cjj #d #j #cjj #ejj #e #j #ejj #ajjj #g #f #ajjj and upwards #aj #j ,receipt in full #aj #j ,the ,receiver to find the ,stamp4 ,,bills1 4 ,at or under ,exceeding #b months #b months date or #fj date or #fj days sight4 days sight4 -------------------------- s4 s4 s4 d4 s4 d4 #b #j not ex4 #e #e #a #j #a #f #e #e #bj #j #a #f #b #j #bj #j #cj #j #b #j #b #f #cj #j #ej #j #b #f #c #f #ej #j #ajj #j #c #f #d #f #ajj #j #bjj #j #d #f #e #j #bjj #j #cjj #j #e #j #f #j #cjj #j #ejj #j #f #j #h #f #ejj #j #ajjj #j #h #f #ab #f #ajjj #j #bjjj #j #ab #f #ae #j #bjjj #j #cjjj #j #ae #j #be #j ,exceeding #cjjj #j #be #j #cj #j ,for the ,,forms of a ,,receipt1 ,,notes1 c4 see page #db4 ,a ,,table ,showing the number of days from any day in one month to the same day in any other month1 throughout the year4 ---------------------------------------- ---------- ,to ,jan4 ,feb4 ,mar4 ,april ,may ,june ---------------------------------------- ---------- ,jan4 #cfe #ca #ei #ij #abj #aea ,feb4 #ccd #cfe #bh #ei #hi #abj ,mar4 #cjf #ccg #cfe #ca #fa #ib ,april #bge #cjf #ccd #cfe #cj #fa ,may #bde #bgf #cjd #cce #cfe #ca ,from ,june #bad #bde #bgc #cjd #ccd #cfe ,july #ahd #bae #bdc #bgc #cjd #cce ,aug4 #aec #ahd #bab #bdc #bgc #cjd ,sept4 #abb #aec #aha #bab #bdb #bgc ,oct4 #ib #abc #aea #ahb #bab #bdc ,nov4 #fa #ib #abj #aea #aha #bab ,dec4 #ca #fb #ij #aba #aea #ahb ---------------------------------------- ---------- ---------------------------------------- ----------- ,to ,july ,aug4 ,sept4 ,oct4 ,nov4 ,dec4 ---------------------------------------- ----------- ,jan4 #aha #bab #bdc #bgc #cjd #ccd ,feb4 #aej #aha #bab #bdb #bgc #cjc ,mar4 #abb #aec #ahd #bad #bde #bge ,april #ia #abb #aec #ahc #bad #bdd ,may #fa #ib #abc #aec #ahd #bad ,from ,june #cj #fa #ib #abb #aec #ahc ,july #cfe #ca #fb #ib #abc #aec ,aug4 #ccd #cfe #ca #fa #ib #abb ,sept4 #cjc #ccd #cfe #cj #fa #ia ,oct4 #bgc #cjd #cce #cfe #ca #fa ,nov4 #bdb #bgc #cjd #ccd #cfe #cj ,dec4 #bab #bdc #bgd #cjd #cce #cfe ---------------------------------------- ----------- ,in ,leap ,year1 when ,february intervenes1 add one day to the calculation4 ,,index ,page4 ,abbreviations in writing and printing1 ,appendix #ch -------------------------- and characters in common use1 ,appendix #da ,accomplishments1 ,educational1 #bgd ,acetous ,acid1 to make1 #aij ,acquaintances1 caution in forming1 #bi ,adder1 for the poison of the1 #cbf ,address1 modes of1 in writing and speaking1 ,appendix #cf ,adulteration of ,wine1 detection of1 #ceg ,adulterated ,provisions1 #bac ,advice to ,servants in ,general1 #ag ,agreement of ,servants1 ,appendix #aa ,almond ,bloom1 to make1 #afb ------------ ,paste1 ibid4 ------------ ,milk1 #cji ,aloetic ,pills1 to make1 #caj ,anchovies1 to imitate1 #aba ,angelica1 to candy1 #aaf ,animation1 to restore ,suspended1 #cbb ,aniseed1 ,compound ,spirit of1 #cag ,ankle1 for a sprained1 #cbe ,antibilious ,pills1 to make1 #caj ,aperient ,draught1 #cbj ,apoplectic ,fit1 to relieve an1 #cbb ,apprentices1 directions to1 #dah ,apples1 to store1 #fb ,apricots1 to preserve1 #aae ,aromatic ,tincture1 #cad ,asses' ,milk1 ,substitute for1 #cjg ,bacon1 to choose1 #hj ,bad ,breath1 remedy for1 #bdg ,bailiff1 see ,land ,steward1 #cbg ,balsam of ,honey1 #cae ,baking1 articles and joints for1 #bjd ,barberries1 to preserve1 #aac ,bardolph ,pimple1 to remove1 #bdb ,bark1 ,tincture of ,peruvian1 #caf --------1 ,huxham's ,tincture of1 #caf ,barley ,sugar1 to make1 #ajb ,barley ,water1 #cje ,bath1 to make a warm1 #cbb ,barometer of temperance and intemperance1 ,appendix #cc ,bechamel1 or white sauce1 to make1 #bji ,bed-rooms1 management of1 #bhi ,beef1 to choose1 #ge --------1 joints of1 #gf ,beef and ,mutton1 to boil1 #aig ,beef-tea1 to make1 #cjf ,bees1 to avoid injury from1 #cbf ,beverages1 ,miscellaneous1 to make1 #aia ,bible recommended1 #cg ,bill of ,fare1 ,cook's1 #bai ------------------------1 ,etiquette of1 #eg ,biscuits1 ,fancy1 to make1 #ih ----------------1 ,sponge1 #ii ,blacking1 to make1 #cij ,black ,cloth1 to revive1 #cff ----------------------1 to take stains out of1 #cfg ,blancmanges1 to make1 #ajj ,bleeding1 to relieve sudden1 #cba ,board ,wages1 #h ,boiling1 ,instructions for1 #aie --------------1 ,examples in1 #aig ,bon ,bons1 to make1 #ajb ,bottle-,jack1 #bja ,books1 choice of1 in ,education1 #bgd ,boot ,tops1 liquid for cleaning1 #chd ------------------1 to clean1 #cib ,breeches ,ball1 to make1 #cff ,brine for ,pickling1 #abb ,british ,wines1 #abc --------------------------1 ,management of1 #aec --------------------------1 ,vatting1 ,fermenting1 and ,flavouring of1 #abd --------------------------1 ,racking1 ,fining1 and ,bottling1 #abf --------------------------1 to restore pricked1 #cdd ,broiling1 ,instructions for1 #bje ,broths1 ,soups1 and ,gravies1 to prepare1 #bjh ,browning1 to make1 #baa ,bucellas ,wine1 to manage1 #cea ,buns1 ,common1 to make1 #if --------1 ,cross1 to make1 ibid4 ,burns or ,scalds1 to cure1 #cbd ,butchers'-,meat1 #gd ----------------------------1 ,management of1 #bad ,,butler1 the1 #cci ------------ ,wages1 #cdb ------------1 sundry receipts for1 #ceh-cfj ------------1 ,,under1 #cid ,butter1 to choose1 #aj ------------1 to make ,salt1 ,fresh1 #bii ------------1 winter store of1 #big ,cakes1 making1 #hi ----------1 ,almond1 #id ----------1 ,apple1 #ajj ----------1 ,bambury1 #id ----------1 ,bath1 #ib ----------1 ,cream1 #ie ----------1 ,ginger1 #ib ----------1 ,good ,plain1 #ia ----------1 ,iceing for1 ibid4 ----------1 ,lemon1 #ic ----------1 ,plain ,pound1 #ia ----------1 ,portugal1 #ib ----------1 ,queen1 #ic ----------1 ,ratifia1 #ia ----------1 ,rice1 #ic ----------1 ,rich ,plum1 to make1 #ij ----------1 ,rich ,seed1 #ia ----------1 ,saffron1 #ic ----------1 ,shrewsbury1 #ib ,calendar1 ,gardeners'1 #dad ,camphor ,mixture1 #cba ,cancer1 for1 #cbc ,candles1 to ,store1 #fa ,candying1 to prepare ,sugar for1 #aja ,capillaire1 to make1 #aje ,carp1 ,tench1 and ,perch1 to choose1 #hf ,carpets1 to sweep1 #bhh ,carriages and ,harness1 to clean brass ornaments on1 #cge ,casks1 sweeting of1 #cef ----------1 ,foul1 to ,sweeten1 #aec ,catechu1 ,tincture of1 #caf ,caviare1 to choose1 #hd ,caudle1 ,white and ,brown1 to make1 #cjg ,carpets1 to clean1 #bha ,chalk ,mixture1 #cba ,,chamber ,,nurse1 ,duties of1 #cja ,champaigne1 ,british1 to make1 #abi ,chapped ,lips1 ,balsam for1 #bje ,character1 ,maintainance of1 #cb ------------------1 ,recommendations of1 #ed ,cheese1 varieties of1 #hf ,cheesecakes1 fine almond1 and bread1 to make1 #ii ----------------------1 rice1 #ajj ,cherries1 to dry1 #aad ,chickens1 to manage1 #bif ,children1 washing and exercise of1 #bee ,chintz1 to wash1 #bdi ,chocolate1 to make1 #aic ,chocolate ,drops1 to make1 #ajd ,cinnamon1 ,compound ,tincture of1 #cad ,claret1 to manage1 #cde ------------1 to colour1 #cdf ------------1 to restore1 that drinks foul1 ibid4 ------------ and ,port1 to make rough1 ibid4 ------------1 to fine1 #ced ,cleanliness recommended1 #bi ,cleaning rooms1 #bib ,cloth1 to revive faded ,black1 #cff ----------1 to dry clean1 ibid4 ,clothes1 ,coats1 ,pelisses1 c4 to scour1 #cfe --------------1 ,ball1 #cff ,,coachman1 the ,head1 #cgb ----------------1 ,,under1 #cif ,coals1 economy in1 #bbc ,cod-fish1 to choose1 #he ,coffee1 to make1 #aic ,cold and ,cough1 for a1 #cbc ,colours in ,dress1 #bdc ,company1 choice of1 #ch ,confectionary ,drops1 to make1 #aje ,confectionary ,receipts1 #aja ,contagion1 to prevent1 #cjb ,convulsions of ,children1 #bfe ,,cook1 the ,man1 #cgb -------- morning business1 #cgc -------- evening duties1 #cge -------- wages1 ibid4 --------1 ,duties of the1 #aid --------1 advice to1 #bi --------1 ,,under1 #bcc --------1 useful hints to1 #bba ,cook's ,catechism1 #bbd ,corn1 to increase1 #cjj ,corns1 to cure1 #cbd ---------- ,plaster1 to make1 #bdh ,cosmetic ,juice1 to make1 #bdd ,cough1 a constitutional or winter one1 #cbc ---------- ,mixture1 to make1 #cjh ,counterpanes1 to ,scour1 #bie ,couriers1 #djh ,courses1 arrangement of1 #bbj ,court ,plaster1 #cac --------------------------1 application of1 #cad ,courtship1 caution in1 #ci ,cows1 to milk and manage1 #bif --------1 economy of1 #bii ,cream1 cold1 to make1 #afj ----------1 ,ice1 #aji ----------1 ,pistachio1 ibid4 ----------1 ,raspberry1 #aaj ----------1 ,rose1 #afj ----------1 ,whipt1 #aji ,croup1 remedies for1 #bfi ,cruelty1 caution against1 #bcb ,crumpets1 to make1 #ie ,cucumbers and ,melons1 to preserve1 #aae ---------------------------------------- 1 to pickle1 #abj ,cullis1 or ,brown ,gravy1 to make1 #bji ,curry1 ,east ,india1 method of preparing1 #cfi ---------- ,powder1 #cgj ,custards1 ,almond1 to make1 #ig ----------------1 ,baked1 #if ----------------1 ,lemon1 #ig ----------------1 ,orange1 #if ----------------1 ,rice1 #ig ,cutaneous ,eruptions1 remedy for1 #bfd ,daffy's ,elixir1 #cae ,,dairy-,,maid1 duties of1 #bie ,damson ,cheese1 to make1 #aaa ,damsons1 to bottle1 #aac ,dedication to the ,heads of ,families1 #a ,dentition of ,children1 #bfe ,dessert1 arrangement of1 #eh ,diarrha1 remedy for1 #bfd ,dining ,tables1 to clean1 #bij ,dinner ,courses1 arrangement of1 #bah ,discharging ,servants1 ,appendix #i ,disputed ,wages1 to settle1 ,appendix #ac ,distillation1 general rules for1 #agg ,distilled ,waters #agf --------------------------------1 ,alexeterial1 #ahj --------------------------------1 ,cinnamon1 ibid4 --------------------------------1 ,jamaica ,pepper1 #aha --------------------------------1 ,jasmine1 #ahj --------------------------------1 ,myrtle1 #aha --------------------------------1 ,pennyroyal1 #ahj --------------------------------1 ,orange ,flower1 #aha ---------------------------------------- -------- ,peel1 ibid4 --------------------------------1 ,peppermint and ,portugal1 ibid4 --------------------------------1 ,rose1 #ahb --------------------------------1 ,rosemary1 #agi --------------------------------1 ,sans ,pareil1 #ahj --------------------------------1 ,simple ,distilled1 #ahb --------------------------------1 ,spearmint1 #ahj --------------------------------1 ,strawberry1 #ahb ,doses1 ,table of1 #cjd ,dress1 art of1 #bcf ----------1 neatness in1 #ce ,drops1 ,confectionary1 to make1 #aje ----------1 ,chocolate1 #ajf ----------1 ,clove1 ibid4 ----------1 ,coffee1 ibid4 ----------1 ,ginger1 ibid4 ----------1 ,orange ,flower1 ibid4 ----------1 ,peppermint1 ibid4 ,drowned1 method of restoring ,life to the apparently1 #cbf ,ducks1 to choose1 #hb ,east ,india ,curry1 method of preparing an1 #cfi ,eau de ,bouquet1 to make1 #aeh ------------ ,cologne1 to make1 ibid4 ------------ ,luce1 to make1 #caa ,economy enforced1 #ab-bf ,education1 improved ,system of1 #bgc ,effervescing ,draught1 to mix1 #cjg ,eggs1 to choose1 #hg --------1 to preserve1 #cjj ,emetic ,draught1 #cbj ,embezzlement1 ,crime of1 ,appendix #ac ,eringo1 to candy1 #aaf ,establishments1 ,scales of1 #e ,excuse for ,stopping on ,errands1 #dc ,expenses1 ,tables of1 #d --------------------------------------1 ,appendix #e ,eye1 for a bruised1 #cbe ,false ,characters1 ,punishment for1 ,appendix #ad ,family1 ,sketch of a well-regulated1 #ae ,feathers1 to clean1 #bec ,female ,servants1 advice to1 #bi ,fermentation1 ,spirituous1 #abe ,finger plates1 to clean1 #bhg ,floor ,cloths1 to clean1 #bhc ,flannels1 to scour1 #bie ,finings for ,wine1 #cee ,fire1 to extinguish1 #cbe ,first ,service1 #ca ,fish1 to boil1 #aii --------1 to choose1 #hd --------1 to carve1 #gc --------1 to preserve by ,sugar1 #aba ,fits1 to relieve fainting and other1 #cba ,flounders1 to choose1 #he ,flour1 to choose1 #cjj ,flowers1 to preserve1 for ,distilling1 #agf ,fomentations1 directions for1 #cab ,forbearance1 #ec ,,footman1 the1 #cgf --------------1 method of cleaning boots and shoes1 #cgg ---------------------------------------- -------------- ,ladies shoes1 #cgh ---------------------------------------- -------------- furniture1 #che ---------------------------------------- -------------- looking glasses pictures1 #cgi ---------------------------------------- -------------- gloves1 ibid4 --------------1 duties for dinner1 #chj ---------------------------------------- tea1 #chb -------------------------------------- supper1 #chc ------------------------------ in going out with the carriage1 ibid4 -------------- wages1 #chd --------------1 sundry receipts for1 #chd-cid --------------1 ,,under1 #cih ,fowls1 to choose1 #hb ,fraud or ,neglect1 liability for1 ,appendix #ac ,freckle ,wash1 to make1 #bdj ,fresh ,water ,fish1 #hf ,friars ,balsam1 #caf ,frugality recommended1 #bd ,fruit1 to candy1 #ajb ----------1 to gather1 #abc ----------1 to preserve1 #aac ------------------------------------ in spirits1 #aad ----------1 to scald1 #fj ,frying1 directions for1 #bje ,furniture ,paste and ,oil1 to make1 #cia ,furs1 to preserve1 #bdh ,game1 to choose1 #ha ,,gardener1 ,,head1 #dji ,geese1 to choose1 #hb ,gilt ,buckles1 chains1 c4 to clean1 #cfe ,ginger1 to candy1 #ajc ,ginger ,beer1 to make1 #aia ---------------------- and ,powders1 #cei ,gingerbread1 plain1 to make1 #id ,glaze1 to prepare1 #bjg ,gloves1 to clean without wetting1 #cfe ------------1 to wash and clean1 #chh ,godfrey's ,cordial1 #cae ,gold ,lace1 to clean1 #cfd ------------------ and ,embroidery1 to clean1 #cfg ,good ,temper1 qualification of1 #bh ,gooseberries1 to preserve1 #aaf ,,governess1 qualifications for1 #bgb ,grape ,lotion1 to make1 #bdj ,grapes1 to preserve1 #aad ------------1 to store1 #fb ,gravel1 for the1 #cbc ,grease ,spots1 to remove1 #bdi-bhc ------------------------1 to take out1 #chg ,griping and ,flatulency1 remedy for1 #bfc ,grocery and ,confectionery1 #fb ,,groom1 the1 #cii ---------- and ,,footman1 #djg ,grouse1 to keep1 #hd ,gudgeons1 ,roach1 and ,dace1 to choose1 #hf ,guaiacum1 ,tincture1 #caf ----------------1 ,ammoniated tincture of1 ibid4 ,gum ,arabic ,mucilage1 to make1 #cji ,hackney ,coach ,fares1 ,appendix #ae -------------------------------------- ,laws1 ,appendix #bc ,haddock1 to choose1 #he ,hair1 superfluous1 to remove1 #aga -------- ,powder ,perfume1 to make1 #afh ----------------------s1 to perfume1 #agj --------1 to strengthen and thicken1 #bdg ,,hall ,,porter1 #cih ,hams1 choice of1 #hj --------1 to carve1 #fh --------1 to salt1 #aba ,hangings1 to restore1 #bhb ,hares1 to choose1 #ha ----------1 to carve1 #gj ,harness1 black dye for1 #cge --------------1 ,liquid ,blacking for1 ibid4 ,hartshorn ,jelly1 to make1 #ajh ,head ,aches1 to ease or cure1 #cbb ,,head ,,nurse1 duties of the1 #bed ,herbs1 to preserve by drying1 #hg ---------- used in ,salads1 #bab ,hermitage and ,burgundy ,wine1 to manage1 #cdf ,herrings1 to choose1 #he ,hiccups1 remedy for1 #bfc ,hiring ,servants1 ,appendix #i ,hog's ,lard1 ointment of1 #cac ,horses1 to bring out in case of fire1 #cge ------------1 management of1 #djj ------------1 receipts relative to1 #djd ,honesty the best ,policy1 #bj-cd ,honey1 to clarify1 #aad ----------1 ,balsam of1 #cae ---------- ,water1 to make1 #aei-aij ,honours of the ,table1 #ae ,hooping ,cough1 remedy for1 #bfh ,horehound1 to candy1 #ajc ,household ,concerns1 management of1 #b ------------------ ,establishment1 #g ,,housekeeper1 qualifications of the1 #ea ----------------------1 ,representative of the ,mistress1 #eb ----------------------1 her management of the other ,servants1 ibid4 ----------------------1 her accounts1 #ef ----------------------1 salary of1 #ei ----------------------1 ,memorandums for ibid4 ,,house-,,maid1 ,,upper1 duties of #bgf --------------------1 hearths to clean1 #bgg --------------------1 management of bed-rooms1 #bhj --------------------1 ,,under1 duties of1 #bhd ,,house ,,steward1 the1 #ccf --------------------------1 his business to hire and discharge all servants1 ibid4 -------------------------- ,accounts1 #ccg --------------------------1 ,salary1 #cch ,huxham's ,tincture of ,bark1 #caf ,iceing for ,cakes1 to make1 #ia ,idleness the ,source of ,evil1 #ba ,incomes1 table of1 #c ----------------------------------1 ,appendix #e ,independence1 how to establish1 #be ,industry1 the duty of1 #bg-cd ---------------- the foundation of good character1 #ai ,infection1 to prevent1 #cjh ,,infants1 management of1 #bef --------------1 clothing of a1 #beg --------------1 diseases of1 #bfb --------------1 dress of1 #bei --------------1 exercise of1 #beg --------------1 food of1 #bfj --------------1 sleep of1 #bfa --------------1 strengthening of1 #bei --------------1 mild purgatives for1 #cba ,indenture of ,apprenticeship explained1 #daa ,ink ,spots1 to remove1 #bie ,intemperance1 ruinous effects of1 #bb ,interest of ,savings1 #bg ----------------1 ,tables of1 ,appendix #f ,inventory1 the ,housekeeper's1 #fj ,inward ,fits1 remedy for1 #bff ,ipecacuan ,wine1 #cag ,irons1 polished1 to preserve1 #bhc ,iron-,moulds1 to remove1 #bid ,isinglass ,jelly1 to make1 #cjf ,jam1 ,raspberry1 #aaa ------1 ,strawberry1 ibid4 ,jasmine1 ,essence of1 to make1 #aei ,jelly1 ,apple1 to make1 #aaj ----------1 ,black ,currant1 ibid4 ----------1 ,currant1 ibid4 ----------1 ,gooseberry1 ibid4 ----------1 ,strawberry4 ibid4 ,joints1 ,table of1 for roasting1 #bjb ,kitchen1 good order of1 #bia ,,kitchen-,,maid1 directions to1 #bcc ,kitchen ,maxims1 #bbd ,knighton's ,lotion1 to make1 #bda ,knives and ,forks1 to clean1 #cic ,lace or ,linen1 fine1 to wash1 #bej ,,lady',s-,,maid1 duties and qualifications of1 #bcf ------------ ,,footman1 #cig ,lamb1 to choose1 #gi --------1 joints of1 ibid4 ------------------------------1 to carve1 #fh ,,land ,,steward and ,bailiff1 #cbg ------------------------ should have a proper set of books1 #cbh ------------------------ should detect peculations1 c4 in servants1 ibid4 ------------------------ every farm should be surveyed and described in a ,map1 #cbi ------------------------ the covenants in each lease to be strictly attended to1 ibid4 ------------------------ trespasses and nuisances to be avoided1 #ccj ------------------------ encouragement should be given to improvements1 ibid4 ------------------------ not to interfere in the domestic concerns of the tenants1 #cca ------------------------ should have an able and professional adviser1 #ccb ------------------------ balance in cash should be put out to interest1 ibid4 ------------------------ all accounts should be properly arranged1 #ccc ------------------------ books necessary to be kept1 #ccd ------------------------ form of the ,journal1 ibid4 ---------------------------------------- the ,ledger1 c41 #cce ,larder1 management of1 #bad-baf ,,laundry-,,maid1 duties of1 #bid ------------------------1 economical hints to1 ibid4 ,lavender ,water1 #cag ,lawns1 to wash and starch1 #bej ,laws of ,masters and ,servants1 ,appendix #i ,leather ,breeches1 to take grease out of1 #cff ,leather1 to clean1 #cfg ,lemon ,cream1 to make1 #bdj ---------- ,peel1 to candy1 #ajd ,lemonade1 portable1 #aib ,lemons1 to store1 #ff ,leverets1 to distinguish1 #ha ,liability of ,masters1 ,appendix #ab ,liniments1 to make1 #caa ,lip ,honey1 to prepare1 #bde ------ ,salve1 #cac ------------------1 to make1 #aff ,liquorice1 ,extract of1 to make1 #ajg ------------------ ,juice1 ibid4 ------------------ ,lozenges1 to make1 #ajf ------------------ ,refined1 to make1 #ajg ,london ,female ,servants' ,society1 #cj ,looking ,glasses1 to clean1 #bhc ,lisbon ,wine1 to manage1 #cea ,lotion for ,wrinkles1 #bdb ,lozenges1 ,black ,pectoral1 #cag ----------------1 ,white ,pectoral1 ibid4 ----------------1 ,nitre1 #cah ,lye for the ,hair1 #bdg ,macaroons1 to make1 #ih ,macassar ,oil1 to make1 #bdg ,mackerel1 to choose1 #hf ,mad ,dog1 for the bite of a1 #cbf ,madeira1 to fine1 #ced ,magnesia ,water1 to make1 #aib ,mail ,coaches1 list of the1 ,appendix #bi ,malmsey and other ,wines1 to fine1 #cee ,,man ,,cook1 the1 #cfh ,marble1 to clean1 #bhc ------------ ,hearths1 to clean1 #bhg ,marketing1 rules for1 #ed-gd ------------------ ,tables1 ,appendix #a ,marmalade1 ,barberry1 to make1 #ajh ------------------1 ,orange1 #ajg ------------------1 ,quince1 #ajh ------------------1 ,scotch1 #ajh ------------------1 ,transparent1 ibid4 ,marshmallows1 decoction of1 to make1 #caj ,melted ,butter1 #baj ,men-servants1 advice to1 #bh ,measures1 ,graduated1 #bac ,meat1 tainted1 to restore1 #bag ,meats1 various1 to dress1 #bbb ,medicinal ,tea1 to make1 #cjf ,metals1 various1 to clean1 #bha ,mildew1 to remove from ,linen1 #bie ,mildness of ,behaviour1 #ce ,milk1 to preserve1 #bih -------- and ,cream1 substitute for1 #bii --------1 management of1 in the ,dairy1 #bif -------- of ,roses1 to make1 #aei-afj ,mistresses of ,families1 kindness of1 to ,servants1 #aj ,moor-,game1 to keep1 #hd ,moths1 to drive away1 #bdh ---------------------------------------- or prevent approach of1 #cff ,mourning ,dresses1 to remove stains from1 #cfd ,muffins1 to make1 #ie ,mulga-,tawney1 mode of preparing1 #cgj ,mushrooms1 to pickle1 #abj ,musk1 ,tincture of1 to make1 #afg ,mustiness in ,wine1 to remove1 #aec ,mutton1 to choose1 #gh ------------ ,broth1 to make1 #cjf ------------1 joints of1 #gi ---------------------------------- to carve1 #fg ,must1 drawing and casking of1 #abe ,mustard ,cataplasm1 to make1 #cab ,needle-work1 the ,lady's maid's1 #bci ,negative ,advice to ,servants1 by ,dean ,swift1 #db ,new services1 #cb ,,nurse1 the ,,chamber1 #cja -------------------- ,,under1 #bga -------------------- ,,head1 directions to1 #bed ,nursery1 cautions in1 #bed ,,nursery ,,maid1 duties of1 #bga ------------------------ sleeping-room1 #bef ,obedience1 duty of1 #dj ,oils for the hair1 to make1 #bdg --------1 to remove from boards1 #bhd ,omelette souffle1 to make1 #aaa ,onions1 to pickle1 #aah ,opodeldoc1 to make1 #caj ,orange flowers1 to candy1 #aad ------------ marmalade1 to make1 #ajg ------------ peel1 to candy1 #ajd ,oranges1 to preserve whole1 #aad --------------1 to store1 #ff ,orgeat paste1 to make1 #aab ,opiate1 for the teeth1 #afe ,ottar of ,roses1 to make1 #aei ,outriders1 #djh ,oxalic ,acid1 #cbf ,paints1 use of1 #bdc ,palma ,christi1 to make1 #bdg ,panada1 to make1 #cje ,paper-hangings1 to clean1 #bhb ,parlour fire1 to light and manage1 #bic ,parsley and ,butter1 #baj ,partridges1 to choose1 #hc ,paste1 to make1 #cjj ,pastry1 art of making1 #hi ,pate de ,guimauve1 to make1 #aab ,pate du jujubes1 to make1 #aab ,pastiles1 ,aromatic1 to make1 #afh ,pearl powder1 to make1 #afd ---------- water1 to make1 #afa ,perfume to prevent infection1 #afg -------------- for clothes and drawers1 #afg ,perfumery and ,cosmetics1 #aeh ,perfumes1 ambergris1 musk1 orris1 violet1 and rose1 to make1 #afi ,perspiration1 to remove1 #bdb ,peruvian ,bark1 tincture of1 #caf ,pheasants1 to choose1 #hc ,piccalilli1 to make1 #aai ,pickling1 general rules for1 #aag ----------------1 season for1 #hg ,pie1 orange and lemon1 to make1 #ig ,pigeons1 to choose1 #hc ,pike and ,jack1 to choose1 #hf ,pimples1 ointment for1 #bda ,pleasure1 necessary restraint of1 #ba ,point ,lace1 to clean and starch1 #bej ,pomade for removing wrinkles1 #bdb ,pomade ,divine1 to make1 #afa ,pomatums1 #afb ,poppies1 ,syrup of1 #cah ,pork1 to choose1 #gi --------1 joints of1 #hj ------------------------------1 to carve1 #fh --------1 leg of1 to boil1 #aih ,port ,wine1 to manage and improve poor1 #cde ,porterage1 laws respecting1 ,appendix #be ,,postillion1 duties of1 #djg ,posting1 table of1 ,appendix #h ,post-,office1 regulations of the general1 ,appendix #bh ---------------------------------------- ---------------------- two-penny1 ,appendix #cj ,potass ,water1 #aib ,poultry1 to boil1 #aif --------------1 seasons of1 #ha ,preserving1 rules for1 #aac ,provisions1 purchase of1 #ee --------------------1 economy of1 #ei ,puffs1 ,orange1 to make1 #ih ,punishment of ,servants1 ,appendix #aa ,purifying ,water for the ,skin1 #bdj ,purgative1 mild one for ,infants1 #cba ,quails1 to choose1 #hc ,quarrels1 policy of avoiding1 #bd ,rabbits1 to choose1 #ha ,raspberry ,paste1 to make1 #aaa ,ratifia ,cakes1 to make1 #ia ,ready ,money1 importance of1 #ee ,receipts1 ,notes of ,hand1 c41 form of1 ,appendix #db ,red ,pimple1 to remove the1 #bda ,register ,offices1 #cj ,rhubarb1 to choose1 #cjh --------------1 ,tincture of1 #cad --------------1 ,compound ,tincture of1 ibid4 ,rice1 method of ,boiling1 #cga ,rickets in ,children1 #bff ,riga ,balsam1 to prepare1 #cab ,ring-,worm1 remedy for1 #bfg ,roasting1 ,elements of1 #bjj ----------------1 ,examples in1 #bjc ,roman ,balsam1 for freckles1 #bci ,rosemary ,water1 to distil1 #agi ----------------1 ,spirit of1 #cag ,roses1 ,honey of1 #cah ----------1 ,infusion of1 #cbj ,rouge1 economical1 #aga ----------1 ,spanish1 to make1 ibid4 ,ruffs and ,rees1 to choose1 #hc ,rusks1 to make1 #if ,salad1 to mix one1 #cei ----------1 to mix1 #bab ,saline draught1 to make1 #cjh ,salmon1 to choose1 #he ------------1 to pickle1 #aba ,salop1 to mix1 #cjf ,salt1 ,spirit of1 #aij ,salting ,beef and ,pork1 #abb -------------- meat1 directions for1 #bae ,samphire1 to pickle1 #aai ,sarcenets1 to clean1 #bej ,sarsaparilla1 ,decoction of1 #cai ------------------------1 ,compound ,decoction of1 ibid4 ,satin1 to clean1 #bea ,sauces and ,gravies1 to make1 #baj ------------1 plain and compound1 #baa ,saur ,kraut1 to make1 #aah ,savings' ,bank1 utility of1 #be ,scalds or ,burns1 to cure1 #cbd ,scarlet ,cloth1 to take stains out of1 #cfg ,scouring-,balls1 to make1 ibid4 ,,scullery ,,maid1 duties of1 #bce ,secrecy and ,suspicion1 #cg ,sedan ,chairs1 laws respecting1 ,appendix #bd ,sedlitz powders1 to prepare1 #cjh ,seeds1 to store1 #ff ,seltzer ,water1 #aib ,senna1 compound ,tincture of1 #cad ,servants'-hall1 #dag ,,servant ,,of ,,all-,,work1 duties of1 #bhe ,shaving1 new mode of1 #cfd ,sherry1 to improve1 #cea ------------1 to fine1 #ced ,sick ,chamber1 management of1 #cjb ,silence1 the virtue of1 #bc ,silk ,stockings1 to clean1 #beb ,silks1 ,cottons1 c4 to clean1 #bdh-bea ,skin1 excoriation of the1 #bfd ,simple ,waters1 to distil1 #agh ,simple ,ointment1 #cac ,skate1 to choose1 #he ,smelts1 to choose1 #hf ,snow ,balls1 to make1 #aje ,snuffs1 to imitate1 #agc ,soap1 economy of1 #bid --------1 liniment to make1 #caj --------1 preservation of1 #fa --------1 ,almond1 to make1 #agd --------1 ,balls1 #fa --------1 ,naples1 to imitate1 #age --------1 ,transparent1 to make1 #agd --------1 ,windsor1 ibid4 ,soda ,water1 #aib --------------------1 to prepare1 #cei ,soles1 to choose1 #he ----------1 to fry1 #bjf ,soup1 ,transparent1 to make1 #cjg ,soups1 to prepare1 #bjg ----------1 thicken1 #bji ,spermaceti ,ointment1 #cac ,spine1 distortion of the1 #bfg ,spirituous ,waters1 #ahc ----------------------------------1 ,antiscorbutic1 #ahf ----------------------------------1 ,bergamot1 #ahc ----------------------------------1 ,gentian1 ,compound1 #ahf ----------------------------------1 ,hungary1 #ahd ----------------------------------1 ,lavender1 spirit and water1 ibid4 ----------------------------------1 ,lemon1 #ahe ----------------------------------1 ,peppermint1 #ahf ----------------------------------1 ,scurvy ,grass1 ibid4 ,sprats1 to choose1 #he ,spruce ,beer1 to make1 #aia ,squills1 ,oxymel of1 #cai --------------1 ,vinegar of1 ibid4 ,stable1 management of1 #djj ------------ ,boy1 #djh ------------1 helpers in1 ibid4 ,stains1 to remove1 #bdi ,stamp duties for bills and receipts1 ,appendix #dh ,starch1 purchase of1 #fa ,,steward',s-,,room ,,boy1 #cch ,stills for simple waters1 #agg ,store and ,still-,rooms1 management of1 #fj ,stove-grates1 to clean1 #bhf ,straw ,bonnets1 to bleach1 #bec ,strawberry dentifrice1 #aeh ,strawberries1 to preserve1 #aae ,sturgeon1 to choose1 #hd ,subordination1 good effect of1 #ag ,sucking ,pig1 to carve1 #fi ,sugars1 variety of1 #ei ,sugar1 to ,candy1 #aja ----------1 ,french method of candying1 #ajb ---------- ,candy1 white1 to make1 #ajc ----------1 to clarify1 ibid4 ----------1 to improve and increase1 #ajd ----------1 to colour1 ibid4 ----------1 devices in1 ibid4 ,sulphur ,wash1 to make1 #bda ,sun-burn1 ,wash for1 #agb ,sunday1 observance of1 #cb ,suppers1 articles for1 #bba ,swearing1 punishment of1 ,appendix #ab ,sweet ,herbs1 season of1 #hh ,swift's1 ,dean1 ,advice to ,servants1 #db --------------------------1 ,advice to the ,cook1 #bbg ,syllabub1 whipt1 to make1 #ajd ----------------1 solid1 #aje ,table1 arrangement of the1 #ef ----------1 etiquette of1 #eg ----------1 management of1 #ad ---------- of precedency among gentlemen1 ,appendix #cd ---------------------------------------- ---------- ladies1 ,appendix #ce ----------1 ,multiplication1 with the pence added1 ,appendix #dc ----------1 ,money ,appendix1 #dd ----------1 showing the number of days from any day in one month1 to the same day in any other month1 ,appendix #dh ----------1 of weights and measures1 c41 ,appendix #de ,talc1 ,white1 to make1 #bdd ,tale-bearing1 caution against1 #bj-db ,tamarind ,water1 #cjh ,tarts1 ,almond1 to make1 #ig ----------1 green ,almond1 ibid4 ----------1 ,orange1 #ih ,teal1 to choose1 #hc ,teeth1 to clean1 #cbd ---------- and ,gums1 wash for1 #bde ,throat1 for a sore1 #cbc ,thrush1 remedy for1 #bfd ,tiffanies1 to wash and stain1 #bej ,tin ,vessels1 preservation of1 #fj ,tin and ,pewter1 to clean1 #bce ,toast and ,water1 to make1 #cje ,tolu1 ,tincture of the ,balsam of1 #cae ,tongue1 to carve1 #fi ,tooth-ache1 a preservative from the1 #cbd --------------------1 to ease the1 ibid4 --------------------1 remedies for1 #bdf ,tooth-powders1 various1 to make1 #afe ,town-washed ,linen1 to whiten1 #bid ,tradesmen1 acquaintances with1 #cf ------------------1 respectability of1 #ee ,truth recommended1 #ai ,turbot1 to choose1 #hd ,turkeys1 to choose1 #hb ,turkish ,bloom to make1 #agb ,,valet1 the1 #cfa ----------1 his morning duties1 #cfa ----------1 care of wet clothes1 #cfc ----------1 preparing for a journey1 #cfc ----------1 ,salary1 #cfd ,varnish for hats1 #bdh ,veal1 to choose1 #gg --------1 joints of1 ibid4 ,vegetables1 seasons of1 #hg ,venison1 to choose1 #ha --------------1 to carve1 #fi ,vidonia ,wine1 to fine1 #ced ,violets1 ,syrup of1 #cah ,virtue of female servants1 #ch ,vegetable ,tooth-brushes1 #afe ,vegetables1 to boil1 #aih ,veils1 black and white1 to clean1 #bea ,vermillion1 ,spanish1 to make1 #aga ,vinegars1 #ahf ----------------1 to make1 ibid4 ----------------1 to strengthen1 #ahi ----------------1 cider1 #ahh ----------------1 common1 #ahg ----------------1 currant1 #ahh ----------------1 distilled1 #ahi ----------------1 from flowers1 ibid4 ---------------------------- fruits1 #ahh ----------------1 gooseberry1 ibid4 ----------------1 honey comb1 #ahi ----------------1 primrose1 #ahh ----------------1 raisin1 ibid4 ----------------1 sugar1 ibid4 ----------------1 wine1 #ahg ,vomiting in ,children1 #bfb ,wages1 #da ---------- ,tables of1 ,appendix #e ,walnuts1 to pickle1 #aag ,wardrobe1 care of1 #bcg ,warts1 to cure1 #cbd ,washing-,day1 #bic ---------------------- of ,children1 #bee ,wasp's ,sting1 remedy for a1 #cbf ,waste and ,want1 #cd ,water ,cresses1 medicinal effects of1 #cjh ,water ,gruel1 to make1 #cje ,watermen1 fares of the1 ,appendix #bf ,wax ,ointment1 #cac ,weights and ,measures1 ,table of1 #cjd ,white ,paints1 #bdd ,white-,washing1 #bhb ,whiting1 to choose1 #he ,wiggs1 to make1 #ib ,wild ,fowls1 varieties of1 #hc ,wine making ,apparatus1 #abc ,wine1 ,gooseberry and ,currant1 #abi --------1 ,grape1 #adf --------1 ,honey1 #add --------1 ,juniper berry1 #ach --------1 ,lemon1 #adj --------1 ,mead1 white1 #adc --------------------1 red1 ibid4 --------------------1 ,walnut1 #add --------1 ,mixed ,berries1 #aca --------1 ,morella1 #aci --------1 ,mulberry1 #acc --------1 ,orange1 #adb ------------------------ and ,lemon1 #adc --------1 ,parsnip1 ibid4 --------1 ,peach1 #aci --------1 ,port imitated1 #ace --------1 ,quince1 #ada --------1 ,raisin1 #adg --------1 ,raspberry1 #acc --------1 ,spruce1 #acg --------1 ,strawberry1 #acb --------1 ,rhubarb1 #adi --------1 ,rose1 #aej --------1 ,scurvy-grass1 #aea --------1 ,sage1 #adi --------1 ,sycamore1 #aea --------1 ,turnip1 #adi --------1 ,wortleberry1 #acf ,wines and ,spirits1 to fit up a cellar of1 #cdf ,wines1 to manage ,foreign1 #cdc ----------1 to recover pricked1 #cdf ----------1 ,,british1 to make1 #abc ----------1 ,apple1 #ada ----------1 ,apricot and ,peach1 #adj ----------1 ,balm1 #aea ----------1 ,barley1 #aej ----------1 ,birch1 #acf ----------1 ,blackberry1 #acg ----------1 ,cherry1 #aci ----------1 ,cider1 white and red1 #ade ----------1 ,claret imitated1 #aeb ----------1 ,compound1 #aca ----------1 ,cowslip1 #ade ----------------------------1 ,mead1 ibid4 ----------1 ,currant1 black1 #acb ----------------------------1 red1 #abi-aeg ----------------------------1 red1 white1 and ,dutch1 #acj ----------------------------1 white1 #aca ----------1 ,cyprus imitated1 #acd ----------1 ,damson1 #ach ----------1 ,dry1 #aeb ----------1 ,elderberry1 #acc ----------1 ,elderflower1 #ace ----------1 ,fig1 ,english1 #aej ----------1 ,gilliflower1 #adi ----------1 ,ginger1 #adh ----------1 ,gooseberry1 red1 #abg ----------------------------------1 white1 #abg ----------1 to clarify1 #aee ----------1 to clear1 #aed ----------1 to correct1 #aee ----------1 to ferment1 #aef ----------1 to restore1 ibid4 ----------1 to restore pricked ,british1 #cdd ----------1 to rack ,foreign1 #cde ----------1 ,red ,port1 to manage and improve1 ibid4 ----------1 ,claret1 to manage1 ibid4 ----------1 ,claret1 to colour1 #cdf ----------1 ,claret1 to restore that drinks foul1 #cdf --------------------------1 and ,port1 to make rough1 ibid4 ----------1 ,hermitage and ,burgundy1 to manage1 ibid4 ----------1 ,lisbon1 to manage1 #cea ----------1 ,bucella1 to manage1 ibid4 ----------1 ,sherry1 to improve1 ibid4 ----------1 to improve ,white1 #cea ----------1 to improve by chalk1 ibid4 ----------1 to renovate sick1 #ceb ----------1 to mellow1 ibid4 ----------1 ,german method of restoring sour1 ibid4 ----------1 to concentrate by cold1 #cec ----------1 to fine ,white1 ibid4 ----------1 to fine ,red ibid4 ----------1 to fine ,claret1 #ced ---------------------------- ,sherry1 ibid4 ---------------------------- ,madeira1 ibid4 ---------------------------- ,malmsey1 c41 #cee ---------------------------- ,port1 ibid4 ----------1 to convert ,white into ,red1 ibid4 ---------------------------------- ,red into ,white1 #cef ----------1 to preserve against thunder1 ibid4 ----------1 to make settle well1 ibid4 ----------1 to bottle1 #ceg ----------1 to detect adulterated1 ibid4 ----------1 to detect alum in1 ibid4 ----------1 to ,decant1 #ceh ----------1 ,decanters1 to clean1 ibid4 ,withering's ,cosmetic ,lotion1 to make1 #bdj ,woods1 ,infusion of the1 #cbf ,woodcocks1 to choose1 #hc ,woollen ,cloths1 ,fuller's purifier for1 #cfe ,worm ,pimple1 to remove1 #bda ,wrist1 for a sprained1 #cbe ,yellow ,gum1 remedy for1 #bfb ,,young ,,ladies' ,,maid1 duties of the1 #bec ,d4 ,,sidney ,,co4 ,printers1 ,northumberland ,street1 ,strand4 ,,footnotes #a ,the ,appendix to this work contains a compendium of useful knowledge1 which it is incumbent on every servant to study attentively1 and which1 indeed1 every young person ought to be perfectly acquainted with1 whatever may be their destination in life4 #b ,see ,laws respecting ,servants4 ,appendix1 p4 #i4 #c ,on the subject of frugality1 and the advantages of saving1 and of ,savings-,banks1 we refer to what we have already said1 page #be1 c4 #d ,the multiplication table1 the money-tables1 and many others that are to be found in the ,,appendix to this work1 are highly necessary to be known1 and should be learnt by heart by all young servants1 in the evenings1 or when they have leisure4 #e ,for an abstract of the law respecting character1 and all other laws respecting servants1 to which the housekeeper may have frequent occasion to refer1 ,see ,appendix1 p4 #i4 #f ,the best ,directions for ,marketing that are1 perhaps1 anywhere to be found1 are given on p4 #ge and the subsequent pages2 and excellent ,marketing ,tables for calculating quantities and prices will be found in the ,appendix1 p4 #a1 c4 #g ,the management of the butchers' meat1 poultry1 c4 when brought in1 being in the department of the ,cook1 see instructions for that purpose1 under the head ,,larder1 in the department of the ,,cook4 #h ,further observations respecting the management and arrangements of the table1 will be found in our introductory ,address to the ,heads of ,families1 p4 #ad1 where also will be found other useful hints respecting servants1 and on other points deserving the attention of the ,housekeeper4 #i ,for the information of servants when waiting at table1 and to save trouble to their masters and mistresses1 we have given a correct list of the precedency of ladies and gentlemen1 in the ,appendix1 p4 #cd1 c4 #aj ,see ,instructions for ,carving1 p4 #fe1 c4 #aa ,tables of precedency among ,ladies and ,gentlemen will be found in the ,appendix1 p4 #cd and #ce4 #ab ,correct and extensive ,,marketing ,,tables will be found in the four first pages of the ,,appendix4 #ac ,to every quart of the strongest vinegar1 add one ounce each of black pepper1 ginger1 shallots1 and salt2 half an ounce of allspice1 and half a drachm of ,cayenne4 ,put these into a stone jar1 covered with a bladder1 wetted with the pickle2 tie over that some leather1 and set the jar on a trivet1 by the side of a fire1 for three days1 shaking it three times a day1 and then pour it1 while hot1 on the walnuts1 and cover them down with a bladder1 wetted with the pickle1 c4 ,n4 ,b4 ,this pickle is the best1 easiest prepared1 and cheapest of any1 for every kind of article4--,it is also an excellent savoury sauce for cold meats4 #ad ,a common tea-spoon will be about a drachm1 #d tea-spoonsful1 a table-spoonful1 and #d of the latter will be about a common wine-glassful4 #ae ,ample ,,directions ,,for ,,marketing1 and for choosing ,butcher's-meat1 ,poultry1 ,fish1 and ,vegetables1 with the times when best and cheapest1 will be found under the head ,,housekeeper1 p4 #ge2 and extensive and accurate ,,marketing ,,tables are given in the ,,appendix1 p4 #a1 #b1 #c1 and #d4--;,directions for the management of ,meat1 c4 before dressing1 will also be found under the head ,,larder1 p4 #bad4 #af ,the ,cook will find directions for making ,pastry1 ,pickling1 ,preserving1 c4 at the end of ,instructions to the ,housekeeper1 p4 #hi1 and the following pages4 #ag ,see ,receipts1 for these purposes1 p4 #bej1 c4 #ah ,in the absence of the housekeeper1 she will be required to make tea and coffee for the drawing-room company4 #ai ,the ,footman lays the green cloth on the table1 then the table cloth1 and sets the tea things1 plates1 knives and forks1 the urn rug1 c4 ,the ,butler places the tea urn and such other things as may be ordered during breakfast1 and takes all things off also2 the ,footman bringing and carrying them away4 #bj ,lose not a moment of time in placing the dinner on the table in proper order1 and let not only every dish be as hot as possible1 but every plate also1 else the whole dinner will be spoiled4 ,the cook's labour will be lost if the cloth be not laid in the parlour1 and all the paraphernalia of the dinner table completely arranged an hour before dinner4 ,an invitation to dinner at five generally means six--at five precisely1 half past five--and not later than five1 five o'clock exactly1 so that the dinner may be served up a few minutes after4 #ba ,it is understood that ,h4 ,r4 ,h4 the ,duke of ,york pays ,mons4 ,ude1 his ,french ,cook1 #ejj per annum4 #bb ,good families generally allow the footman a proper dress of this sort1 exclusive of his liveries1 as it is equally creditable to both master and servant1 that the livery he is to appear in1 when attending his ordinary avocations1 should be kept clean1 and look respectable4 ,if it were always to be well and clearly understood1 between every master and the servants to whom he gives livery1 what shall be the number and kind of garments1 to be given yearly1 or otherwise1 and that to be made a rule1 from which no deviation should be made1 it would prevent much of the unpleasant feeling on this subject1 which has frequently been found to arise subsequent to the agreement4 #bc ,picture-frame makers clean them with a soft brush and strong size waters4 ,fly spots may be prevented by rubbing frames with garlic or onion4 #bd ,fourteen pounds of hay a day1 or one hundred pounds per week1 with three feeds of corn a day1 is deemed sufficient for a horse that is not over worked4 #be ,the feed given to each horse1 worked in the usual way is1 a quartern of oats and a few beans1 three times a day1 with some chaff1 or not1 as may be desired4 ,in the choice of oats1 the shorter and fuller the grain the better2 when bitten in two1 they should be dry and mealy3 they should feel hard in the hand1 and when hard grasped should slip through the fingers2 oats with thin bodies and long tails are the worst4 ,when brought by sea1 if they have lain long in bulk1 they will have become heated1 and have acquired a musty smell1 to counteract which the corn dealers1 when they are brought into their granaries1 spread them thin on an upper floor1 and turn them frequently1 to cool1 after which1 they pass them through screens placed under holes in the floors1 from the upper to the lower floors1 which sweetens them much1 and frequently enables the corn dealers to pass them off on inexperienced ,coachmen and ,grooms as fresh farmer's oats1 which latter it will always be best to buy4 ,as horses should always be fed with fresh clean corn1 it would be well to rounce them in a hair bag1 which takes off all the tails and filth1 and they should afterwards be passed through a sieve1 to free them from dust and other extraneous matter1 at the time of feeding4 ,the finest-conditioned horses in ,england are fed thus3 ,when at grass1 equal quantities of oats and old white peas2 when in the stable1 two thirds oats and one third old white peas4 ------------------------------------ ,end of ,book ------------------------------------ ,transcriber's ,note 7continued7 ,this book has two authors and includes text and tables from many sources that are displayed in varying typographical styles4 ,as a consequence the original manuscript is inconsistent in layout1 spelling1 accenting1 capitalisation1 etc4 ,where there was a predominant use of a hyphen in a word the hyphenation of that word has been regularised4 ,other inconsistencies in the orginal manuscript have generally been retained in this transcription with some exceptions noted below4 ,typographical errors have been corrected without note and unbalanced quotation marks have been remedied when the change was obvious1 and otherwise left unbalanced4 -------- ,the more than #djj recipes_/receipts in this transcription have been formatted in a consistent style which is faithful to the pattern used in the original publication4 ,other changes include3 ,page #bbe - 8,comsomm0 changed to 8,consomm0 7,a rich soup or gravy7 ,page #b in ,appendix - corrected an obviously wrong daily rate in last line of ,a ,,table ,,of ,,wages ,,or ,,income 7#a #g #e7 ,page #cg in ,appendix - ,added missing header3 8,,to ,,the ,,officers ,,of ,,his ,,majesty',s ,,household40 ,page #ch in ,appendix - 8exemplagratia0 changed to 8exempli gratia0 7exempli gratia4 ,for example7 ,page #db in ,appendix - 8,a ,draft payable0 changed to 8,a ,draft is payable0 7,n4,b4 ,a ,draft is payable7 -------- ,in the original manuscript1 the months of ,may1 ,june and ,july are missing from the table of 8,abbreviations and ,characters1 in ,common ,use0 on ,page #da in the ,appendix4 ,this may be deliberate as those months have short names4 ,the omission has not been corrected in this transcription4 -------- ,index entries have been styled consistently and typographical errors fixed4 ,other minor corrections to the ,index have been made without note4 ,most footnotes have been re-indexed using numbers and moved to a ,,footnotes section at the end of the transcription4 ,the exceptions are the footnotes on page #a and page #db of the ,,appendix4 ,these have not been re-indexed_/moved and remain at the foot of their respective page4 ,they also retain the original footnote anchor symbols4