,,domestic ,,cookery1 ,,useful          
,,receipts1 ,,and ,,hints ,,to ,,young  
,,housekeepers4   ,,by ,,elizabeth ,e4  
,,lea  ,the ,source of ,liberal ,deeds  
is ,wise ,economy4     ,,advertisement  
,,to ,,third ,,edition4  ,this ,work    
having passed through two editions1 and 
having met with a very favorable        
reception1 the ,authoress has been      
induced to thoroughly revise and        
re-arrange the whole work4 ,numerous    
additions have also been made1          
particularly under the heads            
,miscellaneous ,receipts and ,hints to  
,young ,housekeepers1 which she hopes   
will be found to have enhanced its      
value4     ,,introductory ,,address4    
,the compiler of ,useful ,receipts and  
,hints to ,young ,housekeepers having   
entered early in life upon a train of   
duties1 was frequently embarrassed by   
her ignorance of domestic affairs4 ,for1
 whilst receipt books for elegant       
preparations were often seen1 those     
connected with the ordinary1 but far    

more useful part of household duties1   
were not easily procured2 thus situated1
 she applied to persons of experience1  
and embodied the information collected  
in a book1 to which1 since years have   
matured her judgment1 she has added much
 that is the result of her own          
experiments4  ,familiar1 then1 with the 
difficulties a young housekeeper        
encounters1 when she finds herself in   
reality the mistress of an              
establishment1 the ,authoress offers to 
her young countrywomen this ,work1 with 
the belief that1 by attention to its    
contents1 many of the cares attendant on
 a country or city life1 may be         
materially lessened2 and hoping that the
 directions are such as to be understood
 by the most inexperienced1 it is       
respectfully dedicated to those who feel
 an interest in domestic affairs4       
,,meats ,,and ,,poultry4   ,to ,boil    
,fresh ,meat4  ,in boiling fresh meat1  
care is necessary to have the water     
boiling all the time it is in the pot2  

if the pot is not well scummed1 the     
appearance of the meat will be spoiled4 
,mutton and beef are preferred1 by some1
 a little rare2 but pork and veal should
 always be well done4 ,a round of beef  
that is stuffed1 will take more than    
three hours to boil1 and if not stuffed1
 two hours or more1 according to the    
size2 slow boiling is the best4 ,a leg  
of mutton requires from two to three    
hours boiling1 according to the size2 a 
fore-quarter from an hour to an hour and
 a half2 a quarter of lamb1 unless1 very
 large1 will boil in an hour4 ,veal and 
pork will take rather longer to boil    
than mutton4  ,all boiled fresh meat    
should have drawn butter poured over it1
 after it is dished1 and be garnished   
with parsley4  ,the liquor that fresh   
meat1 or poultry1 is boiled in1 should  
be saved1 as an addition of vegetables1 
herbs1 and dumplings make a nourishing  
soup of it4  ,a large turkey will take  
three hours to boil--a small one half   
that time2 secure the legs to keep them 

from bursting out2 turkeys should be    
blanched in warm milk and water2 stuff  
them and rub their breasts with butter1 
flour a cloth and pin them in4 ,a large 
chicken that is stuffed should boil an  
hour1 and small ones half that time4    
,the water should always boil before you
 put in your meat or poultry4 ,when meat
 is frozen1 soak it in cold water for   
several hours1 and allow more time in   
the cooking4   ,to ,boil a ,turkey4     
,have the turkey well cleaned and       
prepared for cooking1 let it lay in salt
 and water a few minutes2 fill it with  
bread and butter1 seasoned with pepper1 
salt1 parsley and thyme2 secure the legs
 and wings1 pin it up in a towel1 have  
the water boiling1 and put it in1 put a 
little salt in the water2 when half     
done1 put in a little milk4 ,a small    
turkey will boil in an hour and a       
quarter1 a middle sized in two hours1   
and a large one in two and a half or    
three hours2 they should boil moderately
 all the time2 if fowls boil too fast1  

they break to pieces--half an hour will 
cook the liver and gizzard1 which should
 be put round the turkey2 when it is    
dished1 have drawn butter1 with an egg  
chopped and put in it1 and a little     
parsley2 oyster sauce1 and celery sauce 
are good1 with boiled turkey or chicken4
   ,to ,boil ,beef ,tongue1 ,corned     
,beef c4  ,if the tongue is dry1 let it 
soak for several hours1 put it to boil  
in cold water1 and keep it boiling      
slowly for two hours2 but if it is just 
out of the pickle1 the water should boil
 when it goes in4  ,corned or pickled   
beef1 or pork1 require longer boiling   
than that which is dry2 you can tell    
when it is done by the bones coming out 
easily4 ,pour drawn butter over it when 
dished4   ,to ,boil a ,ham4  ,a large   
ham should boil three or four hours very
 slowly2 it should be put in cold water1
 and be kept covered during the whole   
process2 a small ham will boil in two   
hours4 ,all bacon requires much the same
 management1--and if you boil cabbage or

 greens with it1 skim all the grease off
 the pot before you put them in4 ,ham or
 dried beef1 if very salt1 should be    
soaked several hours before cooking1 and
 should be boiled in plenty of water4   
,to ,boil ,calf's ,head4  ,cut the upper
 from the lower jaw1 take out the brains
 and eyes1 and clean the head well2 let 
it soak in salt and water an hour or    
two2 then put it in a gallon of boiling 
water1 take off the scum as it rises1   
and when it is done1 take out the bones2
 dish it1 and pour over a sauce1 made of
 butter and flour1 stirred into half a  
pint of the water it was boiled in2 put 
in a chopped egg1 a little salt1 pepper1
 and fine parsley1 when it is nearly    
done4 ,you can have soup of the liquor1 
with dumplings1 if you wish4   ,to ,boil
 ,veal4  ,have a piece of the fore      
quarter nicely washed and rubbed with   
,hour2 let it boil fast2 a piece of five
 pounds will boil in an hour and a half2
 dish it up with drawn butter4 ,oyster  
sauce is an improvement to boiled veal4 

,roasting ,meat4  ,roasting either meat 
or poultry requires more attention than 
boiling or stewing2 it is very important
 to baste it frequently1 and if the meat
 has been frozen1 it should have time to
 thaw before cooking4 ,beef1 veal1 or   
mutton1 that is roasted in a stove or   
oven requires more flour dredged on it  
than when cooked before the fire in a   
tin kitchen4 ,there should be but little
 water in the dripping pan1 as that     
steams the meat and prevents its        
browning2 it is best to add more as the 
water evaporates1 and where there is    
plenty of flour on the meat it          
incorporates with the gravy and it      
requires no thickening2 add a little    
seasoning before you take up the gravy4 
,meat that has been hanging up some time
 should be roasted in preference to     
boiling1 as the fire extracts any taste 
it may have acquired4 ,to rub fresh meat
 with salt and pepper will prevent the  
flies from troubling it1 and will make  
it keep longer4   ,to ,roast a          

,turkey--to make ,gravy1 c4  ,a very    
large turkey will take three hours to   
roast1 and is best done before the fire 
in a tin oven4 ,wash the turkey very    
clean1 and let it lay in salt and water 
twenty minutes1 but not longer1 or it   
changes the color2 rub the inside with  
salt and pepper2 have ready a stuffing  
of bread and butter1 seasoned with salt1
 pepper1 parsley1 thyme1 an onion1 if   
agreeable1 and an egg2 if the bread is  
dry1 moisten it with boiling water2 mix 
all well together1 and fill the turkey2 
if you have fresh sausage1 put some in  
the craw2 have a pint of water in the   
bottom of the dripping pan or oven1 with
 some salt and a spoonful of lard1 or   
butter2 rub salt1 pepper and butter over
 the breast2 baste it often1 and turn it
 so that each part will be next the     
fire4  ,gravy may be made from the      
drippings in the oven by boiling it in a
 skillet1 with thickening and seasoning4
 ,hash gravy should be made by boiling  
the giblets and neck in a quart of      

water1 which chop fine1 then season and 
thicken2 have both the gravies on the   
table in separate tureens4  ,cranberry  
and damson sauce are suitable to eat    
with roast poultry4   ,to ,roast a      
,goose4  ,make a stuffing of bread1     
butter1 salt1 pepper1 sage1 thyme and   
onions2 it requires but little butter1  
as geese are generally fat2 wash it well
 in salt and water1 wipe it1 and rub the
 inside with salt and pepper4 ,a common 
sized goose will roast in an hour1 and a
 small one in less time2 pour off nearly
 all the fat that drips from the goose1 
as it will make the gravy too rich4     
,make hash gravy of the giblets the same
 as for turkey4   ,ducks4  ,wild ducks  
are generally cooked without stuffing1  
and for those that like them rare1      
fifteen or twenty minutes will be long  
enough2 for common ducks1 a stuffing    
should be made the same as for a goose2 
they will roast in half an hour4        
,currant jelly and apple sauce should be
 eaten with ducks and geese4            

,chickens4  ,a large fowl will roast in 
an hour1 and a small one in half an     
hour2 boil the livers and gizzards in a 
skillet with a pint of water2 thicken   
and season for gravy4 ,the breasts of   
the chickens should be rubbed with      
butter or lard to keep them from        
breaking4 ,tie the legs in1 to keep them
 from bursting out4 ,when butter is     
scarce1 it is a good way to make rich   
short cake to stuff poultry with2 it    
will require nothing added but pepper1  
parsley1 c4   ,to ,roast ,beef4  ,season
 the beef with pepper and salt1 and put 
it in the tin kitchen1 well skewered to 
the spit1 with a pint of water in the   
bottom3 baste and turn it frequently1 so
 that every part may have the fire4 ,a  
very large piece of beef will take three
 hours to roast2 when it is done1 pour  
the gravy out into a skillet1 let it    
boil1 and thicken it with flour mixed   
with water2 if it be too fat1 skim off  
the top1 which will be useful for other 
purposes4   ,to ,roast ,veal and ,lamb4 

,veal should be well seasoned1 and      
rubbed with lard2 when it begins to     
brown1 baste it with salt and water2 a  
large loin will take from two to three  
hours to roast1 the thin part of the    
fore-quarter an hour2 it should be well 
done2 boil up and thicken the gravy4 ,a 
leg of veal or mutton may be stuffed    
before baking4 ,lamb and mutton do not  
require to be rubbed with lard1 as they 
are generally fatter than veal2 make the
 gravy as for veal4 ,a quarter of lamb  
will roast in an hour2 a loin of mutton 
in two hours4   ,to ,roast a ,pig--,hash
 ,gravy1 c4  ,have a pig of a suitable  
size1 clean it well1 and rub the inside 
with pepper and salt4 ,make a stuffing  
of bread1 butter1 parsley1 sage and     
thyme2 if the bread is stale1 pour a    
little boiling water on it2 mix         
altogether2 fill the pig1 and sew it up 
with strong thread2 put in the skewers  
and spit1 and tie the feet with twine2  
have a pint and a half of water in the  
bottom of the tin kitchen1 with a       

spoonful of lard and a little salt1 with
 this baste it and turn it1 so as each  
part will have the benefit of the fire4 
,it should be basted until the skin     
begins to get stiff with the heat of the
 fire2 then grease it all over with     
butter or lard1 and continue to turn it 
before the fire1 but baste no more1 or  
the skin will blister4 ,a pig will take 
from two to three hours to roast1       
according to the size2 when it is done1 
pour the water out in a skillet2 season 
it and thicken it with flour and water4 
,to make hash gravy1 put the liver and  
heart to boil in three pints of water2  
after they have boiled an hour1 chop    
them very fine1 put them back in the pot
 and stir in a thickening of flour and  
water1 with salt1 pepper1 parsley and   
thyme4 ,have the gravies in separate    
tureens on either side of the pig4      
,apple sauce and cold slaw are almost   
indispensable with pig4   ,to ,roast    
,pork4  ,after washing the pork1 cut the
 skin in squares or stripes2 season it  

with salt and pepper1 and baste it with 
salt and water2 thicken1 and boil up the
 gravy4   ,to ,bake a ,stuffed ,leg of  
,veal4  ,cut off the shank1 and make    
holes round the hone for stuffing1 which
 should be of bread and butter1 the yelk
 of an egg1 and seasoning2 fill the     
holes with this1 and spread it over the 
top1 with little pieces of the fat of   
ham2 dust salt and pepper over1 put it  
in the dutch-oven1 or dripping pan1 and 
bake it brown2 put a pint of water in   
the bottom1 and if it should dry up1 put
 in more2 when it is done1 dust in some 
flour for the gravy4 ,if done carefully1
 meat is almost as good roasted in the  
stove as before the fire4 ,if you let   
the gravy boil over in the stove1 it    
makes an unpleasant smell through the   
house1 and spoils the flavor of the     
meat4 ,the ham of fresh pork is good1   
done in the same way4   ,to ,bake a     
,pig's ,head4  ,have the head nicely    
cleaned1 with the eyes taken out1 and   
the ears cut off2 season it with salt   

and pepper2 rub crumbs of bread over1   
with a spoonful of lard2 put it in the  
dutch-oven1 or dripping pan1 with a pint
 of water2 bake it an hour2 thicken and 
season the gravy4   ,to ,cook ,pigeons4 
,pigeons should be roasted about fifteen
 minutes before a quick fire2 as the    
meat is dry1 they should have a rich    
stuffing1 and be basted with butter4    
,you may bake them in a dutch-oven or   
stew them in a pot1 with water enough to
 cover them1 and some crumbs of bread or
 flour dusted over them2 let them cook  
slowly half an hour2 mix together flour 
and water1 with salt1 pepper1 and       
parsley to season1 and a lump of butter2
 stir this in and let it boil up2 put   
them in a deep dish and pour the gravy  
over4 ,pigeons make a very nice pie in  
the same way as chickens4   ,to ,bake a 
,ham4  ,make a dressing of bread1       
seasoned with pepper and herbs1 moisten 
it with about five eggs1 instead of     
water4 ,take a ham that has been cut at 
the table1 either fresh or salt1 fill up

 the place where it has been cut1 and   
cover the top with the dressing1 bake it
 half an hour1 and garnish it with      
parsley before sending it to the table4 
,to ,bake ,beef's ,heart4  ,after       
washing the heart1 make a rich stuffing 
with bread and suet1 highly seasoned2   
fill it with this1 and put it in a      
dutch-oven1 or the dripping pan of a    
stove1 with half a pint of water2 let it
 bake an hour and a half2 the gravy will
 not need any thickening1 as some of the
 stuffing will fall out4 ,put the gravy 
in the dish4   ,beef ,a la mode4  ,take 
part of a round of beef1 bone it1 and   
make holes for stuffing1 which is made  
of bread1 suet1 thyme1 parsley1 chopped 
onions1 mace1 cloves1 pepper1 salt and a
 raw egg2 stuff the meat1 bind it with  
tape1 and put it in a dutch-oven1 with a
 plate in the bottom to keep it from    
burning2 just cover it with water1 and  
let it stew from three to four hours    
according to the size4  ,make gravy with
 some of the water it was stewed in1    

seasoned with claret and butter1 and    
thickened with flour4 ,if you wish it to
 taste of any other sort of wine1 add a 
glass to the gravy4   ,beef ,steak4     
,choose the tenderest part of beef1 cut 
it an inch thick1 broil it gently over  
good coals1 covered with a plate2 have  
butter1 salt1 pepper1 and a little water
 in a dish2 and when you turn the beef1 
dip it in this2 be careful to have as   
much of the juice as you can4 ,when     
done1 put it in a warm dish1 and pour   
the basting over1 with some more butter4
   ,mutton ,chops4  ,cut some pieces of 
mutton1 either with or without bone1    
about an inch thick2 have the gridiron  
hot1 first rubbing it with a little     
suet2 put on the chops1 turning them    
frequently1 and butter and season them  
with pepper and salt as you cook them2  
then dish them on a hot dish and add    
more butter4   ,rabbits and ,squirrels4 
,rabbits and squirrels1 or birds1 may be
 fried as chickens1 or stewed in a pot  
with a little water4 ,if you make a pie 

of rabbits or squirrels1 they should be 
stewed first to make them tender1 and   
then made in the same way as chicken    
pie4 ,rabbits ace very good cooked with 
chopped onions1 in a pot with a little  
water1 and thickening of milk and flour 
stirred in when they are nearly done4   
,squirrels make very good soup4   ,to   
,fry ,ham4  ,slice the ham and if it is 
very salt1 pour boiling water on it1 and
 let it soak a while2 then fry it with a
 small piece of lard2 when done1 dish   
it2 mix together flour1 milk1 parsley   
and pepper1 let it boil1 and pour it    
over the ham4   ,to ,fry ,beef with     
,kidney4  ,cut the kidney in small      
pieces2 take out all the strings and let
 it soak several hours in salt and      
water2 wash and drain it2 season some   
pieces of beef and kidney1 and put them 
in a frying pan1 with hot lard or       
drippings of any kind2 dust a little    
flour over2 when it is fried on both    
sides1 take it up in a dish2 mix a      
spoonful of flour in some water with    

salt and pepper1 and pour in2 when it   
has boiled1 pour it over the beef4   ,to
 ,fry ,liver4  ,liver should be cut     
across the grain in slices about half an
 inch thick2 pour boiling water over it1
 drain and season it with pepper and    
salt2 flour each piece and drop it in a 
frying-pan of hot bacon drippings2 do   
not fry it any longer than it is done1  
or it will he hard2 take it up in a     
dish1 make gravy as for beef1 and pour  
over it4   ,veal ,cutlets4  ,cut the    
veal in slices near an inch thick2 wash1
 drain1 and season it2 beat up an egg1  
and have ready some pounded crackers or 
bread crumbs2 dip the slices first in   
the egg1 and then in the bread1 and fry 
them in hot lard2 mix a gravy of flour  
and water1 with salt1 pepper and        
parsley2 when the veal is taken up1 pour
 it in2 let it boil a few minutes and   
pour it over the dish1 and grate a      
little nutmeg over4   ,to ,fry ,veal1   
,lamb or ,pork4  ,cut up the meat in    
thin slices1 and season it2 dip it in   

flour and drop it in a pan of hot lard2 
when brown1 take it up1 and make gravy  
with flour1 milk1 parsley1 pepper and   
salt1 which stir in4   ,to ,stew ,veal1 
,lamb or ,pork4  ,cut the meat small1   
season it1 and put it in a pot with     
water enough to cover it2 let it cook   
for half an hour2 then pour in          
thickening of flour and milk1 with      
parsley and thyme1 and a piece of       
butter1 7if the meat is not fat27 take  
it up in a deep dish4   ,brains and     
,tongue4  ,pour boiling water on the    
brains1 and skin them2 tie them tight in
 a cloth1 and boil them and the tongue  
with the head2 when done put them on a  
plate1 chop three leaves of green sage  
fine1 and beat up with the brains1      
spread them round a small dish1 and     
after skinning the tongue1 place it in  
the middle4   ,veal ,hash4  ,take the   
lights1 heart1 and some of the liver1   
boil them in a pint of water1 when done1
 take them out and chop them fine1      
season it with salt1 pepper and a little

 sweet marjoram1 put it hack in the pot1
 and thicken it with butter and flour4  
,let it boil a few minutes1 and dish it 
in a small tureen4   ,brain ,cakes4     
,when the head is cloven1 take out the  
brains and clear them of strings1 beat  
them up with the yelks of two eggs1 some
 crumbs of bread1 pepper1 salt1 fine    
parsley1 a spoonful of cream1 and a     
spoonful of flour2 when they are well   
mixed1 drop them with a spoon into a    
frying-pan with a little hot butter1 and
 fry them of a light-brown color4       
,force ,meat ,balls4  ,take a pound of  
veal1 half a pound of suet1 two slices  
of ham1 and some crumbs of bread1 chop  
them very fine1 and put in the yelks of 
two eggs1 season it with parsley1 thyme1
 mace1 pepper and salt1 roll it into    
small balls1 and fry them brown4 ,they  
are nice to garnish hashes1 roast veal  
or cutlets1 and to put in soup4   ,to   
,fry ,veal's ,liver4  ,cut the liver and
 heart across the grain1 wash it well1  
pour boiling water on1 and let it stand 

a few minutes1 then drain and season it 
with salt and pepper1 flour it and drop 
it in hot lard2 when it is brown on both
 sides1 dish it1 dust a little flour in 
the pan1 and pour in some water1 let it 
boil a minute1 stirring in a seasoning  
of parsley1 thyme1 or sweet marjoram2   
pour the gravy over the liver4 ,this is 
a good breakfast dish4   ,to ,fry ,veal 
,sweet ,breads4  ,dip them in the yelk  
of an egg beaten1 then in a mixture of  
grated bread1 or flour and salt and     
pepper1 fry them a nice brown4   ,to    
,stew ,sweet ,breads4  ,stew them in a  
little water1 with butter1 flour1 and a 
little cream2 season with salt1 pepper1 
parsley and thyme4   ,to ,brown ,a      
,calf's ,head ,with ,the ,skin ,on4     
,after scalding and washing the head    
clean1 take out the eyes1 cut off the   
ears1 and let it boil half an hour1 when
 cold1 cleave the upper from the lower  
jaw1 take out the tongue1 strike off the
 nose1 score the part which has the skin
 on1 rub it over with beaten egg1       

sprinkle it over with salt1 parsley1    
cayenne and black pepper1 lay pieces of 
butter over it1 and put it in a         
dutch-oven to brown1 basting it often1  
cut down the lower part in slices1 skin 
the tongue and palate1 and cut them up1 
put them in a pot with a little water1  
when done1 thicken it with brown flour  
and butter1 season it with pepper1 salt1
 some pickled oysters1 wine or brandy   
7if you like it17 and let it stew       
fifteen minutes4 ,lay the baked head in 
a dish and put the hash around it1 and  
lay force meat balls or brain cakes     
round the edge of the dish4   ,bacon    
,fraise4  ,cut streaked bacon in small  
thin slices1 make a batter of a pint of 
milk1 two eggs1 and two large spoonsful 
of flour2 some salt and pepper2 put some
 lard or dripping in a frying-pan1 and  
when it is hot pour in half of the      
batter1 and strew the bacon over it2    
then pour on the remainder of the       
batter2 let it fry gently1 and be       
careful in turning1 that the bacon does 

not come to the pan4   ,irish ,stew4    
,take five thick mutton chops1 or two   
pounds of the neck or loin1 two pounds  
of potatoes1 peel them and cut them in  
halves1 six onions or half a pound of   
onions1 peel and slice them also4 ,first
 put a layer of potatoes at the bottom  
of your stew-pan1 then a couple of chops
 and some onions1 then again potatoes1  
and so on till the pan is quite full2   
season with pepper and salt1 and three  
gills of broth or gravy1 and two        
tea-spoonsful of mushroom catsup2 cover 
it very close to prevent the escape of  
steam1 and stew on a slow fire for an   
hour and a half2 a slice of ham is an   
addition4 ,great care should be taken   
not to let it brown4   ,to ,brown ,flour
 for ,gravy1 c4  ,put some flour in a   
dutch-oven and set it over some hot     
coals2 keep stirring it until it is of a
 light-brown color2 in this way several 
pounds can be done at once1 and kept in 
a jar covered2 and is very convenient to
 thicken brown soups and gravies with4  

,drawn ,butter4  ,put half a pint of    
water in a skillet2 rub a quarter of a  
pound of butter in a large spoonful of  
flour2 when the water boils1 stir it in 
and let it boil a few minutes1 season it
 with parsley1 chopped fine4   ,stuffing
 or ,dressing4  ,stuffing for poultry is
 made of bread and butter1 an egg1 salt1
 pepper1 chopped parsley or thyme1 mixed
 together2 if the bread is dry1 it      
should have a little boiling water      
poured on it4   ,egg ,sauce4  ,this is  
made as drawn butter1 with one or two   
eggs boiled hard and chopped into it1   
and a little salt4   ,celery ,sauce4    
,take a large bunch of celery1 cut it   
fine1 and boil it till soft1 in a pint  
of water2 thicken it with butter and    
flour1 and season it with salt1 pepper1 
and mace4   ,bacon ,dumplings4  ,cut    
slices of cooked bacon1 and pepper them2
 roll out crust as for apple dumplings2 
slice some potatoes very thin1 and put  
them in the crust with the meat2 close  
them up1 and let them boil fast an hour2

 when done1 take them out carefully with
 a ladle4   ,drop ,dumplings4  ,these   
are good for almost any kind of soup1   
and may be made of a quart of flour1 two
 eggs1 a spoonful of butter1 some salt  
and pepper1 wet with milk and water2    
drop them in while it is boiling1 and   
let them boil ten or fifteen minutes4   
,vermicelli4  ,beat three fresh eggs    
very light1 make them into a stiff      
paste1 with flour and water2 knead it   
well1 and roll it very thin1 cut it in  
narrow strips1 give them a twist1 and   
dry them quickly1 on tin sheets or      
dishes1 in the sun or a moderate oven2  
soak them a few minutes in cold water1  
and put them in chicken soup4 ,they are 
very good and convenient4   ,hash made  
of ,fowls4  ,take the bones and pieces  
that have been left of roast or boiled  
fowls1 either turkeys or chickens1 crack
 the bones1 cut off the meat1 and chop  
it fine1 put it in a small iron pot1 or 
stew pan1 cover it with water1 put in   
the gravy that may be left from the     

fowls1 season with pepper and salt1 put 
in some chopped celery1 crumbs of bread1
 a lump of butter1 and if it requires   
it1 dust in a little flour1 if you like 
it you may slice in an onion4   ,beef   
,steak ,pudding4  ,take two pounds of   
beef from the round or sirloin1 and     
after taking out the bone1 season it    
according to fancy2 some prefer a       
seasoning of pepper1 salt1 onions1      
thyme1 marjoram or sage2 others the     
pepper and salt alone4 ,then prepare a  
plain stiff crust1 either with or       
without butter or lard2 spread the crust
 over a deep dish or bowl1 put in the   
beef1 and if you like it1 add some      
butter2 cover it close with a crust     
which must be closely turned in to      
prevent the water from penetrating2 tie 
it up tight in a cloth1 put it in a pot 
of boiling water and let it boil quickly
 for an hour4 ,the cloth should be      
dipped in hot water1 and floured1 as for
 other boiled puddings4   ,beef ,steak  
,pie4  ,take some fine beef steaks1 beat

 them well with a rolling pin1 and      
season them with pepper and salt        
according to taste4 ,make a good crust2 
lay some in a deep dish or tin pan2 lay 
in the beef1 and fill the dish half full
 of water2 put in a table-spoonful of   
butter and some chopped thyme and       
parsley1 and cover the top with crust2  
bake it from one to two hours1 according
 to the size of the pie1 and eat it     
while hot4   ,baked ,beef ,pudding4     
,par-boil some tender pieces of beef1 in
 water enough to barely cover it2 grease
 a pan with lard1 season the beef and   
lay it in2 make a batter of eggs1 milk  
and flour1 with a little salt1 and pour 
it over2 bake it an hour in a stove or  
dutch-oven1 and when done keep it hot   
till it is eaten4 ,save the water the   
beef was boiled in1 add a little butter1
 flour1 pepper1 salt and chopped        
parsley1 thyme or sweet marjoram1 and   
boil it up2 when you dish up the pudding
 pour this over1 or put it in a gravy   
dish to be served hot at the table4     

,pork ,stew ,pie4  ,take small bones and
 pieces of pork that will not do for    
sausage2 roll out some crust with but   
little shortening2 lay in the meat and  
small pieces of crust alternately2      
sprinkle in flour and seasoning1 cover  
it with water1 and put on a crust4      
,spiced ,beef in the ,irish ,style4  ,to
 a round weighing from twenty to        
twenty-five pounds1 take a pint of salt1
 one ounce of saltpetre1 two ounces of  
pepper1 two ounces of cloves1 one ounce 
of allspice1 four ounces of brown sugar1
 all well pulverized1 and mixed         
together2 rub the round well with it1   
and lay it in a small tub or vessel by  
itself4 ,turn and rub it once a day for 
ten days4 ,it will not injure if it     
remain a week longer in the spices1 if  
it should not be convenient to bake it4 
,when you wish to have it cooked1 strew 
over the top of the round a small       
handful of suet4 ,be particular to bind 
it tight round with a cord1 or narrow   
strip of muslin1 which must be wrapped  

several times round to keep it in shape2
 put it in a dutch-oven1 and add three  
pints of water when it is first put     
down2 keep water boiling in the         
tea-kettle1 and add a little as it seems
 necessary1 observing not to add too    
much4 ,it will require a slow heat1 and 
take four hours to bake4  ,this is a    
very fine standing dish1 and will be    
good for three weeks after cooking4     
,keep the gravy that is left to pour    
over it to keep it moist4   ,to ,bake   
,fowls4  ,season and stuff them the same
 as for roasting2 put them in a         
dutch-oven or stove1 with a pint of     
water2 when they are half done1 put in  
the giblets2 when these are done1 chop  
them with a knife1 and put in thickening
 and a lump of butter4  ,if chickens are
 young1 split them down the back1 and   
put them in a dutch-oven1 with a plate  
in the bottom1 and a pint of water2 when
 they are done1 stir in a spoonful of   
flour1 mixed in half a pint of milk1 a  
piece of butter1 salt1 pepper and       

parsley2 let it boil up and dish them4  
,to ,fry ,chickens4  ,after cutting up  
the chickens1 wash and drain them2      
season them with salt and pepper2 rub   
each piece in flour1 and drop them      
separately in a frying-pan or dutch-oven
 of hot lard2 when brown1 turn the other
 side to fry2 make a thickening of rich 
milk1 flour1 a piece of butter1 salt1   
and chopped parsley2 take up the chicken
 on a dish2 pour a little water in the  
pan to keep the gravy from being too    
thick2 put in the thickening1 stir it1  
and let it boil a few minutes2 then pour
 it over the chicken4   ,chickens ,fried
 in ,batter4  ,make a batter of two     
eggs1 a tea-cup of milk1 a little salt1 
and thickened with flour2 have the      
chickens cut up1 washed and seasoned2   
dip the pieces in the batter separately1
 and fry them in hot lard2 when brown on
 both sides1 take them up on a dish1 and
 make a gravy as for fried chickens4    
,lard fries much nicer than butter1     
which is apt to burn4   ,chickens in    

,paste4  ,make a crust as for pies1 and 
roll it out in cakes1 large enough to   
cover a chicken4 ,the chickens should be
 very nicely picked and washed1 and the 
inside wiped dry2 put in each a small   
lump of butter1 a little salt1 pepper1  
and parsley2 have the pot boiling1 close
 the chickens in the dough1 pin them up 
in separate cloths1 and boil them       
three-quarters of an hour2 dish them1   
and pour drawn butter over4 ,pigeons can
 be cooked in the same manner4   ,to    
,fricassee ,chickens4  ,cut up the      
chickens1 and put them in a pot with    
just water enough to cover them2 let it 
boil half an hour2 have ready some      
thickening made of milk1 flour1 and     
butter1 seasoned with parsley1 thyme1   
pepper1 and salt2 let it boil a few     
minutes longer1 and when it is dished1  
grate a little nutmeg over1 if you like 
it4 ,this is one of the easiest1        
cheapest and best ways of cooking       
chickens4   ,chicken ,pie4  ,cut up the 
chickens1 and if they are old1 boil them

 fifteen minutes in a little water1     
which save to put in the pie2 make a    
paste like common pie crust1 and put it 
round your pan1 or dish2 lay in the     
chicken1 dust flour over1 and put in    
hotter1 pepper1 and salt2 cover them    
with water1 roll out the top crust quite
 thick1 and close the pie round the     
edge2 make an opening in the middle with
 a knife2 let it bake rather more than  
an hour4 ,if you warm a pie over for the
 next day1 pour off the gravy and warm  
it separately1 and add it to the pie4   
,pot ,pie4  ,cut up two large chickens2 
grease your pot1 or dutch-oven1 with    
lard2 roll out crust enough in two      
parts1 to go round it1 but not to cover 
the bottom1 or it will burn before the  
pie is done4 ,as you put in the pieces  
of chicken1 strew in flour1 salt1 and   
pepper1 some1 pieces of the crust rolled
 thin1 and a few potatoes2 cover this   
with water1 and put on a covering of    
paste1 with a slit cut in the middle2   
let it cook slowly for about two hours2 

have hot water in a tea kettle1 and if  
it should dry up too much1 pour some in2
 just before you dish it1 add a little  
parsley and thyme4  ,veal1 lamb and pork
 pies1 may be made in the same way4 ,if 
you like more top crust1 cook it in a   
dutch-oven1 and when the first crust is 
done1 take it off in a pan and set it   
near the fire1 and cover the pie again  
with dough4   ,giblet ,pie and ,soup4   
,if you can get livers and gizzards from
 market1 you can have a very nice pie   
made1 the same as chicken pie1 or soup  
with dumplings made of milk1 egg and    
flour1 beaten together1 and dropped in  
when the soup is nearly done1 and season
 it with parsley1 pepper1 and salt4     
,chicken ,stewed with ,new ,corn4  ,cut 
up the chickens as for pies2 season them
 well2 have green corn cut off the cob2 
put a layer of chicken in the bottom of 
a stew pan1 and a layer of corn1 and so 
till you fill all in2 sprinkle in salt1 
pepper and parsley1 and put a piece of  
butter in2 cover it with water1 and put 

on a crust1 with slits cut in it2 let it
 boil an hour2 when done1 lay the crust 
in a deep dish2 dip out the chicken and 
corn1 and put it on the crust2 stir in  
the gravy a thickening of milk and      
flour2 when this boils up1 pour it in   
with the corn and chicken4 ,chicken and 
corn boiled together in a pot1 make very
 nice soup1 with dumplings4   ,to ,broil
 ,chickens4  ,split the chickens down   
the back2 season them1 and put them on  
the gridiron over clear coals2 cover    
them over with a plate1 7which will make
 them cook faster17 baste with melted   
butter3 be careful not to let them burn4
 ,make gravy of the giblets1 boiled in  
water and chopped fine2 put in butter1  
thicken and season it2 pour this in a   
dish1 and put the chickens on the top4  
,chicken ,pudding4  ,make a batter of   
six eggs1 milk1 flour and a little salt2
 par-boil the chickens2 have each joint 
cut1 grease a pan with lard1 and lay the
 pieces in2 put in some lumps of butter1
 and season it well with pepper and     

salt2 then pour the batter over1 and    
bake it an hour1 in a stove or          
dutch-oven4 ,veal or beef makes a very  
nice pudding1 done in the same way2 but 
the batter need not be as rich as for   
chicken1 and it requires no butter4 ,or 
it makes a good dish1 if you cut slices 
of ham1 after it will not do to appear  
on the table2 make a batter1 as for     
other pudding2 put in a little butter   
and pepper1 and bake it in a pan4       
,cold ,chicken ,with ,vinegar4  ,cut up 
the chicken in small pieces1 and crack  
the bones2 season it with salt and      
pepper1 and put it in a deep baking     
plate1 with a lump of butter and a      
table-spoonful of vinegar2 cover it with
 hot water1 put a plate over1 and let it
 stew on a stove or hot embers4         
,chicken ,salad4  ,cut up the white     
parts of a cold chicken1 season it with 
oil1 or drawn butter1 mustard1 pepper1  
salt1 and celery1 chopped very fine1 and
 a little vinegar4 ,turkey salad is made
 in the same manner as above4   ,stewed 

,chickens ,with ,rice4  ,the rice must  
first be soaked in water1 and very      
nicely washed1 or it will not be white2 
two tea-cupsful of rice are sufficient  
to serve with one chicken1 and must be  
boiled in a quart of water1 which should
 be boiling when you put the rice in2   
add a dessert-spoonful of salt2         
generally half an hour is long enough to
 boil rice1 and it must not be too long 
in the water after it is done1 or it is 
less wholesome4 ,drain the water off1 if
 the rice has not absorbed it1 and place
 it in the bottom of the dish2 the      
chicken must be in preparation at the   
same time with the rice1 and should be  
cut up at the joints1 as for fried or   
fricasseed chicken1 and salted and      
seasoned2 boil it in a little more water
 than sufficient to cover it2 and when  
it is done1 take it out1 and lay it over
 the rice on the dish2 then rub a small 
piece of butter with sufficient flour to
 thicken it1 and stir both together in  
the liquor1 which must remain over the  

fire for about two minutes2 and just    
before it is taken up1 add the yelk of  
an egg well beaten1 and some chopped    
parsley2 it must then be immediately    
poured over the chicken4 ,in preparing  
this dish1 take care that it does not   
get smoked4     ,,soups4  ,in making    
soup1 allow yourself plenty of time4    
,dumplings should be put in about half  
an hour before the soup is done1 and    
herbs a quarter of an hour--vegetables1 
about an hour1--rice1 twenty minutes4   
,if herbs are put in too soon1 the      
flavor will fly off and be lost4        
,chicken ,soup4  ,cut up the chicken2   
cut each joint1 and let it boil an hour2
 make dumplings of a pint of milk1 an   
egg1 a little salt and flour1 stirred in
 till quite stiff2 drop this in1 a      
spoonful at a time1 while it is boiling2
 stir in a little thickening1 with      
enough pepper1 salt and parsley1 to     
season the whole2 let it boil a few     
minutes longer1 and take it up in a     
tureen4 ,chopped celery is a great      

improvement to chicken soup2 and new    
corn1 cut off the cob1 and put in when  
it is half done1 gives it a very nice   
flavor4   ,brown ,calf's ,head ,soup4   
,scald and clean the head1 and put it to
 boil with two gallons of water1 a shank
 of veal1 three onions1 two carrots1 a  
little bacon1 and a bunch of sweet      
herbs4 ,when they have boiled half an   
hour1 take out the head and shank of    
veal1 and cut all the meat off the bones
 into pieces of two inches square2 let  
the soup boil half an hour longer1 when 
strain it1 and put in the meat2 season  
it with salt1 cayenne and black pepper1 
and cloves1 if you like2 thicken it with
 butter and browned flour1 and let it   
boil nearly an hour2 put some fried     
force meat balls in the tureen1 and just
 before you pour out the soup1 stir into
 it a table-spoonful of sugar1 browned  
in a frying pan1 and half a pint of     
wine4 ,this resembles turtle soup4      
,beef ,shin ,soup1 ,mutton ,soup1 c4    
,crack the shin in several pieces1 and  

wash it through three waters2 put it in 
a pot of water four hours before dinner2
 when it begins to boil1 take off the   
scum as it risen1 and keep it covered2  
an hour before it is done1 skim off all 
the fat1 and put in potatoes1 onions1   
turnips1 carrots1 and cut cabbage1 if   
you like it2 either beat up dumplings   
with eggs and milk1 or roll them out of 
dough made as pie crust2 a few minutes  
before it is done1 stir in thickening   
with parsley1 thyme1 pepper and salt1   
and tomatoes1 if they are in season2    
then dish it for dinner4  ,a shin will  
make a good dinner for a large family1  
and will do to warm up1 if any is left4 
,to eat pickles with it1 or pour a      
little vinegar in your plate1 is an     
improvement4  ,soup made of mutton1 veal
 and lamb1 does not require many        
vegetables2 carrots and potatoes are the
 most suitable4 ,a shank of veal or     
mutton will make a small pot of very    
good soup4 ,celery1 cut fine1 is very   
nice seasoning4   ,gumbo ,soup4  ,take  

two pounds fresh beef2 put this in a    
dinner-pot1 with two gallons of water2  
after boiling two hours1 throw in a     
quarter of a peck of ocra1 cut into     
small slices1 and about a quart of ripe 
tomatoes1 peeled and cut up2 slice four 
or five large onions2 fry them brown1   
and dust in while they are frying from  
your dredge box1 several spoonsful of   
flour2 add these1 with pepper1 salt and 
parsley1 or other herbs1 to your taste1 
about an hour before the soup is        
finished2 it will require six hours     
moderate boiling4   ,another ,way4  ,cut
 up a large fat chicken2 boil it in two 
gallons of water1 adding at the time you
 put in the chicken the same quantity of
 ocra1 two large onions cut fine2 season
 with pepper1 salt1 thyme and parsley2  
and when nearly done1 drop in dumplings 
made of one egg1 half a pint of rich    
milk1 and flour sufficient to make them 
so that they will drop from a spoon4    
,this soup requires from four to five   
hours moderate boiling4 ,just before    

serving1 take up the chicken1 and after 
taking out all the bones1 return the    
chicken into the soup1 and dish it up4  
,pea ,soup4  ,leave a pint of peas in   
the pot1 with the water they were boiled
 in2 make a thickening of flour1 milk   
and butter1 seasoned with salt1 pepper1 
parsley and thyme2 toast two or three   
slices of bread2 cut it up in the       
tureen2 and when the soup has boiled    
about ten minutes1 pour it over4        
,children are mostly fond of pea soup1  
and it seldom disagrees with them4 ,a   
few slices of fat ham will supply the   
place of butter4   ,soup of ,dried      
,white ,beans1 c4  ,dried beans or peas 
should be soaked before boiling2 they   
make very good soup with a small piece  
of bacon or salt pork boiled with them2 
put them to boil in plenty of water1 and
 after they have boiled an hour1 pour it
 off1 and put in cold water--and the    
meat or bones1 and let them boil an hour
 longer2 stir in a little thickening1   
with pepper1 salt1 parsley and thyme2   

mix up some dumplings1 and drop in half 
an hour before the soup is done4 ,where 
you have a large family1 you should     
always be provided with dried beans for 
winter use4   ,a ,vegetable ,soup4      
,take an onion1 a turnip1 two pared     
potatoes1 a carrot1 a head of celery2   
boil them in three pints of water till  
the vegetables are cooked2 add a little 
salt2 have a slice of bread toasted and 
buttered1 put it into a bowl1 and pour  
the soup over it4 ,tomatoes when in     
season form an agreeable addition4      
,,fish1 ,,oysters1 c4   ,to ,bake a     
,rock ,fish4  ,rub the fish with salt1  
black pepper1 and a dust of cayenne1    
inside and out2 prepare a stuffing of   
bread and butter1 seasoned with pepper1 
salt1 parsley and thyme2 mix an egg in  
it1 fill the fish with this1 and sew it 
up or tie a string round it2 put it in a
 deep pan1 or oval oven and bake it as  
you would a fowl4 ,to a large fish add  
half a pint of water2 you can add more  
for the gravy if necessary2 dust flour  

over and baste it with butter4 ,any     
other fresh fish can be baked in the    
same way4 ,a large one will bake slowly 
in an hour and a half1 small ones in    
half an hour4   ,to ,stew a ,rock ,fish4
  ,rub the fish with salt and pepper1   
and a little cayenne on the inside2 put 
it in an oval stew-pan4 ,to a fish that 
weighs six pounds1 put a pint of water2 
when it is about half done2 season it   
well with salt and pepper1 and a little 
mace or cloves2 rub a quarter of a pound
 of butter in a half a tea-cup of flour1
 with a little parsley and thyme2 stir  
this in with a pint of oysters4 ,serve  
it with the gravy in the dish4 ,a large 
fish should be allowed an hour1 small   
ones half an hour4   ,to ,broil ,shad4  
,soak a salt shad a day or night        
previous to cooking1 it is best to drain
 an hour before you put it to the fire2 
if it hangs long exposed to the air1 it 
loses its flavor3 grease the gridiron to
 keep it from sticking2 have good coals1
 and put the inside down first4 ,fresh  

shad is better to be sprinkled with     
salt1 an hour before it is put to broil2
 put a plate over the top to keep the   
heat in4 ,in broiling shad or other     
fresh fish you should dust them with    
corn meal before you put them down4     
,to ,bake a ,fresh ,shad4  ,make a      
stuffing of bread1 butter1 salt1 pepper 
and parsley2 fill a large shad with     
this1 and bake it in a stove or oven4   
,to ,fry ,fresh ,fish4  ,have the fish  
well scalded1 washed and drained2 cut   
slits in the sides of each2 season them 
with salt and pepper1 and roll them in  
corn flour2 have in your frying-pan hot 
lard or bacon drippings2 if the fish    
have been kept several days1 dip them in
 egg before rolling them in corn flour1 
to keep them from breaking2 fry them    
light brown on both sides4   ,to ,fry   
,clams4  ,after opening them as oysters1
 wash them in their own liquor and drain
 then2 make a batter of an egg1 flour   
and pepper2 dip them in this1 and fry   
them in butter4   ,to ,stew ,clams4     

,strain the liquor and stew them in it  
for about twenty minutes2 make a        
thickening of flour1 water and pepper2  
stir this in and let it boil up2 have   
some bread toasted and buttered in a    
deep dish1 and pour the clams over4     
,clam soup may be made by putting an    
equal quantity of water with the liquor1
 and putting in toasted bread1 crackers 
or dumplings4   ,to ,pot ,fresh         
,herring4  ,scale and wash them well2   
cut off the heads and fins1 and season  
them with salt1 pepper and cloves2 pack 
them neatly in a large jar1 and pour on 
enough cold vinegar to cover them2 put a
 plate over the top of the jar1 and set 
it in a moderately warm oven1 or on the 
top of a stove1 in a pan of hot water1  
for five or six hours2 they will keep in
 a cool place several weeks1 and are an 
excellent relish4 ,the jar or pan should
 be of stone ware1 or fire-proof yellow 
ware4   ,to ,boil ,salt ,cod4  ,put your
 fish to soak over night2 change the    
water in the morning1 and let it stay   

till you put it on1 which should be two 
hours before dinner2 keep it at scalding
 heat all the time1 but do not let it   
boil1 or it will get hard2 eat it with  
egg sauce or drawn butter4 ,if you have 
any cod fish left from dinner1 mix it   
with mashed potatoes1 and enough flour  
to stick them together2 season with     
pepper2 make it into little cakes1 and  
fry them in ham drippings4   ,to ,boil  
,salt ,shad1 ,mackerel ,or ,herring4    
,wash the fish from the pickle2 put it  
in a frying-pan2 cover it with water1   
and let it boil fifteen minutes2 take it
 up and drain it between two plates2 put
 a little butter over and send it hot to
 the table3 or1 after boiling1 you can  
flour1 and fry it in drippings of any   
kind4   ,to ,boil ,salt ,salmon4  ,let  
salmon soak over night1 and boil it     
slowly for two hours2 eat it with drawn 
butter4 ,to pickle salmon after it has  
been boiled1 heat vinegar scalding hot1 
with whole peppers and cloves2 cut the  
fish in small square pieces2 put it in a

 jar1 and pour the vinegar over4 ,shad  
may be done in the same way4   ,to ,boil
 ,fresh ,fish4  ,after being well       
cleaned1 rub the fish with salt1 and pin
 it in a towel2 put it in a pot of      
boiling water1 and keep it boiling      
fast2--a large fish will take from half 
to three-quarters of an hour--a small   
one1 from fifteen to twenty minutes4 ,a 
fat shad is very nice boiled1 although  
rock and bass are preferred generally2  
when done1 take it up on a fish dish1   
and cover it with egg sauce or drawn    
butter and parsley4 ,pickled mushrooms  
and walnuts1 and mushroom catsup1 are   
good with boiled fish4   ,to ,stew      
,terrapins4  ,wash four terrapins in    
warm water2 then throw them in a pot of 
boiling water1 which will kill them     
instantly2 let them boil till the shells
 crack2 then take them out1 and take off
 the bottom shell2 cut each quarter     
separate2 take the gall from the liver2 
take out the eggs2 put the pieces in a  
stew-pan1 pour in all the liquor1 and   

cover them with water2 put in salt1     
cayenne1 and black pepper1 and a little 
mace2 put in a lump of butter the size  
of an egg1 and let them stew for half an
 hour2 make a thickening of flour and   
water1 which stir in a few minutes      
before you take it up1 with two glasses 
of wine2 serve it in a deep covered     
dish2 put in the eggs just as you dish  
it4   ,oyster ,soup4  ,strain the liquor
 from the oysters1 and put it on to     
boil1 with an equal quantity of water2  
take off the scum as it rises2 put in   
pepper1 salt1 parsley1 thyme and butter2
 stir in a thickening of flour and      
water2 throw in the oysters1 and let    
them scald4 ,if you have cream1 put in  
half a pint just before you take them   
up4   ,another ,way4  ,strain the liquor
 from a gallon of oysters1 and add to it
 an equal quantity of water2 put it on  
the fire1 and boil and skim it before   
you add the seasoning2 then put in six  
large blades of mace1 a little cayenne1 
and black or white pepper2 7the latter1 

on account of the color1 is preferable1 
as it is desirable to have the soup as  
white as possible27 afterwards1 permit  
all to boil together about five minutes2
 then pour in the oysters and a quarter 
of a pound of butter1 into which a      
dessert-spoonful of wheat flour has been
 rubbed fine2 keep this at boiling heat 
until the oysters begin to look         
plump--when it is ready for the table1  
and must be served up very hot4 ,if you 
can procure a pint of good cream1 half  
the amount of butter will answer1--if   
you believe the cream to be rather old1 
even if it seems to be sweet1 add before
 it goes into the soup1 half a small    
tea-spoonful of soda1 well mixed with   
it2 after you put in the cream1 permit  
it to remain on the fire long enough to 
arrive at boiling heat again1 when it   
must be taken up1 or it may curdle2     
throw into the tureen a little finely   
cut parsley4   ,scolloped ,oysters4     
,toast several slices of bread quite    
brown1 and butter them on both sides2   

take a baking dish1 and put the toast   
around the sides1 instead of a crust4   
,pour your oysters into the dish1 and   
season1 to your taste1 with butter1     
pepper and salt1 adding mace or cloves4 
,crumb bread on the top of the oysters1 
and bake it with a quick heat about     
fifteen minutes4   ,to ,fry ,oysters4   
,pick out the largest oysters and drain 
them2 sprinkle them with pepper and     
salt2 beat up an egg1 and dip them first
 in it1 and then in pounded crackers1   
and fry them in butter4 ,it is a plainer
 way to dip them in corn meal4   ,oyster
 ,fritters4  ,make a thick batter with  
two eggs1 some crumbs of bread and      
flour1 and a little milk2 season this   
well with pepper and salt2 have in a    
frying-pan equal parts of lard and      
butter2 drop in a spoonful of the batter
 and put into it one large oyster1 or   
two small ones1 let them brown slowly1  
so as not to burn2 turn them carefully4 
,this is a good way to have oysters at  
breakfast4   ,to ,stew ,oysters4  ,open 

them and throw them in a stew-pan1 with 
a lump of butter2 make a thickening of  
flour and water1 salt and pepper1 and   
stir it in just as the oysters boil2    
when they are done1 take them up in a   
deep covered dish1 with buttered toast  
in the bottom4   ,a ,rich ,oyster ,pie4 
,strain off the liquor from the oysters1
 and put it on to boil1 with some       
butter1 mace1 nutmeg1 pepper and salt2  
just as it boils1 stir in a thickening  
of milk and flour2 put in the oysters1  
and stir them till they are sufficiently
 stewed2 then take them off1 and put in 
the yelks of two eggs1 well beaten2 do  
not put this in while it is boiling1 or 
it will curdle4 ,line a dish1 not very  
deep1 with puff paste2 fill it with     
white paper1 or a clean napkin1 to keep 
the top paste from falling in2 put on a 
lid of paste1 and bake it4 ,when done1  
take off the lid carefully2 take out the
 paper or napkin1 and pour in the       
oysters4 ,send it hot to table4   ,a    
,baltimore ,oyster ,pie4  ,make a crust 

after the directions given for puff     
paste2 grease the bottom of a deep dish1
 cover it with paste2 then season two   
quarts of raw oysters1 7without the     
liquor17 with spices to your taste1     
7some preferring nutmeg1 mace1 cayenne  
pepper1--others1 black pepper alone17   
add butter and a heaped tea-cup of      
grated bread2 put all together in the   
dish2 then cover it with your paste1 cut
 in strips1 and crossed1 or ornamented  
as your fancy dictates2 a pound of      
butter to two quarts of oysters makes a 
rich pie2 if the oysters are fine1 less 
butter will answer4  ,a pie of this size
 will bake in three-quarters of an hour1
 if the oven is in good order2 if the   
heat is not quick allow it an hour4  ,if
 in baking1 the crust is likely to      
become too brown1 put a piece of paper  
doubled over it1 and the light color    
will be retained2 when taken from the   
oven1 if it should look dry1 pour some  
of the liquor that was drained from the 
oysters in the dish1 having previously  

strained and boiled it4  ,as paste      
always looks more beautiful when just   
from the oven1 arrange your dinner so   
that the pie may be placed on the table 
immediately it is done4   ,plain ,oyster
 ,pie4  ,take from the shell as many    
oysters as you want to put in the pie2  
strain the liquor1 put it with them over
 the fire and give them one boil2 take  
off the scum1 put in1 if you wish to    
make a small pie1 a quarter of a pound  
of butter1 as much flour mixed in water 
as will thicken it when boiled1 and     
mace1 pepper1 and salt to your taste2   
lay a paste in a deep dish1 put in the  
oysters and cover them with paste2 cut a
 hole in the middle1 ornament it any way
 you please1 and bake it4 ,a shallow pie
 will bake in three-quarters of an hour4
   ,oyster ,sauce4  ,plump the oysters  
for a few minutes over the fire2 take   
them out and stir into the liquor some  
flour and butter mixed together1 with a 
little mace and whole pepper1 and salt  
to your taste2 when it has boiled long  

enough1 throw in the oysters1 and add a 
glass of white wine1 just as you take it
 up4 ,this is a suitable sauce for      
boiled fowls4   ,to ,pickle #ajj        
,oysters4  ,drain off the liquor from   
the oysters1 wash them and put to them a
 table-spoonful of salt1 and a tea-cup  
of vinegar2 let them simmer over the    
fire about ten minutes1 taking off the  
scum as it rises2 then take out the     
oysters1 and put to their own liquor a  
table-spoonful of whole black pepper1   
and a tea-spoonful of mace and cloves2  
let it boil five minutes1 skim1 and pour
 it over the oysters in a jar4          
,oysters ,pickled another way4  ,wash   
and drain the oysters1 and put them in  
salt and water1 that will bear an egg2  
let them scald till plump1 and put them 
in a glass jar1 with some cloves and    
whole peppers1 and when cold cover them 
with vinegar4   ,to ,brown ,oysters in  
their own ,juice4  ,take a quart of     
large oysters1 wash them in their own   
juice1 drain and dip them in the yelk of

 eggs2 heat butter in a frying-pan1 and 
after seasoning them with pepper and    
salt1 put them in separately2 when they 
are brown on both sides1 draw them to   
one side of the pan2 strain the liquor1 
and put it in with a piece of butter and
 flour enough to thicken it4   ,a ,dish 
of ,poached ,eggs4  ,have ready a kettle
 of boiling water1 pour it in a pan or  
speeder1 which is set on coals2 have the
 eggs at hand2 put a little salt in the 
water1 and break them in1 one at a time1
 till you get all in2 let them remain   
till the white is set1 and take them out
 with an egg-spoon1 and put on a dish   
that has buttered toast on it4   ,fried 
,eggs4  ,slice and fry any kind of      
bacon1 dish it2 have the eggs ready in a
 dish1 and pour them into the gravy2    
when done1 take them up and lay them on 
the meat4  ,fried ,eggs another way4    
,have your lard or butter boiling hot2  
break in one egg at a time2 throw the   
hot fat over them with an egg slice1    
until white on the top2 slip the slice  

under and take them out whole1 and lay  
them on the dish or meat without        
breaking2 season with salt4   ,omelet4  
,beat six or eight eggs1 with some      
chopped parsley and a little salt2 have 
the pan or speeder nicely washed2 put in
 a quarter of a pound of butter1 when it
 is hot1 pour in the eggs2 stir it with 
a spoon till it begins to form2 when it 
is of a light-brown on the under side it
 is done2 turn it out on a plate1 and   
send to table immediately4 ,grated      
bread1 soaked in cream1 put in the      
omelet1 some think an improvement4 ,the 
dripping of a nice ham1 some persons use
 for omelet instead of butter4   ,to    
,boil ,eggs4  ,have the water boiling1  
and look at your watch as you put them  
in2 two minutes and a half will cook    
them to please most persons2 if you want
 them very soft1 two minutes will be    
sufficient1 or if less soft three       
minutes4 ,if you wish them hard1 as for 
lettuce1 let them boil ten minutes4     
,spoons that have been used in eating   

eggs should be put in water immediately1
 as the egg tarnishes them4             
,,vegetables4   ,to ,boil ,green ,corn4 
,pick out ears near the same size1 and  
have the water boiling when you put them
 in2 half an hour is long enough for    
young corn2 that which is old and hard  
will take an hour or more2 if young corn
 is boiled too long1 it becomes hard and
 indigestible4   ,to ,fricassee ,corn4  
,cut green corn off the cob2 put it in a
 pot1 and just cover it with water2 let 
it boil half an hour2 mix a spoonful of 
flour with half a pint of rich milk1    
pepper1 salt1 parsley1 thyme and a piece
 of butter2 let it boil a few minutes1  
and take it up in a deep dish4 ,corn    
will do to cook in this way when too old
 to boil on the cob4   ,to ,keep ,corn  
for ,winter4  ,when boiled1 cut the corn
 off the cob1 and spread it on dishes2  
set these in the oven to dry after the  
bread comes out4 ,if you have no oven1  
it can be dried in a stove of moderate  
heat1 or round a fire4 ,when perfectly  

dry1 tie it up in muslin bags1 and hang 
them in a dry place2 when you use it1   
boil it till soft in water2 mix flour1  
milk1 butter1 pepper and salt together1 
and stir in4   ,corn ,fritters4  ,cut   
the corn through the grain1 and with a  
knife scrape the pulp from the cob1 or  
grate it with a coarse grater1 and to   
about a quart of the pulp1 add two eggs 
beaten1 two table-spoonsful of flour1 a 
little salt and pepper1 and a small     
portion of thin cream1 or new milk2 beat
 the whole together2 have the butter or 
lard hot in the pan1 and put a large    
spoonful in at a time1 and fry brown1   
turning each fritter separately2 this   
makes an agreeable relish for breakfast1
 or a good side dish at dinner4         
,hominy4  ,large hominy1 after it is    
washed2 must be put to soak over night2 
if you wish to have it for dinner1 put  
it to boil early in the morning1 or it  
will not be done in time2 eat it as a   
vegetable4  ,small hominy will boil in  
an hour2 it is very good at breakfast or

 supper to eat with milk or butter1 or  
to fry for dinner4  ,both large and     
small hominy will keep good in a cool   
place several days4 ,be careful that the
 vessel it is cooked in1 is perfectly   
clean1 or it will darken the hominy4    
,to ,fry ,hominy4  ,put a little lard in
 your frying-pan1 and make it hot2 mash 
and salt the hominy2 put it in1 and     
cover it over with a plate2 let it cook 
slowly for half an hour1 or longer if   
you like it very brown2 when done1 turn 
it out in a plate4 ,if you do not like  
it fried1 mash it well1 with a little   
water1 salt1 and butter1 and warm it in 
a frying-pan4   ,to ,boil ,potatoes4    
,when the potatoes are old1 pare them1  
put them in plenty of boiling water1 and
 boil them till you can run a fork      
through easily2 if you wish to have them
 whole1 pour off all the water1 throw in
 some salt1 and let them stand a few    
minutes over coals1 to let the steam go 
off2 they will then be white and mealy4 
,it is a mistaken notion1 to boil       

potatoes in but little water1 as they   
are sure to turn dark and taste strong4 
,in cold weather they may be kept pared 
several days in a pan of water1 by      
changing the water every day1 and will  
be whiter4 ,if you like mashed potatoes1
 take them up when barely done1 sprinkle
 them with salt and mash them2 put in a 
spoonful of cream and a small lump of   
butter2 keep them hot till they are     
taken to table4  ,in the summer when    
potatoes are young1 put them in a small 
tub1 with a little water1 and rub them  
with a piece of brick1 to break the     
skin2 you can then peel enough for      
dinner with a knife in a few minutes4   
,when they are older1 boil them with the
 skins on1 and squeeze them separately  
in a cloth1 to make them mealy4 ,new    
potatoes are nice with cream and butter 
over them4  ,in boiling old potatoes1   
some persons cut them round without     
paring1 which allows the moisture to    
escape2 this is an improvement3 you can 
then either peel them or send them to   

table without peeling4   ,to ,stew      
,potatoes4  ,chop or slice cold         
potatoes2 season with pepper and salt2  
stew them1 with a little butter and     
milk1 and a dust of flour2 when nearly  
done1 stir in a yelk of egg with some   
chopped parsley--they will cook in a few
 minutes1 and may be sliced over night  
if you wish an early breakfast4   ,sweet
 ,potatoes4  ,to boil sweet potatoes1   
put them in a pot with plenty of water2 
let them boil fast till you can run a   
fork through the largest2 then pour off 
the water1 and leave them in the pot a  
quarter of an hour2 you can then peel   
the skin off or leave it on4 ,some      
prefer them baked in a dutch-oven2 they 
should have a quick heat2 large potatoes
 will take an hour to bake4 ,it has been
 found a good way to boil them1 till    
nearly done2 then peel and bake         
them--they are drier and nicer4   ,to   
,fry ,potatoes4  ,cold potatoes are very
 good fried for breakfast with scraps of
 bacon2 if they have been mashed1 make  

them out in cakes with a little flour1  
and fry them brown1 or slice them4      
,tomatoes4  ,if you wish to bake        
tomatoes in the oven with bread1 pour   
boiling water on1 and skin them2 cut    
them in small pieces2 season with salt  
and pepper1 and put them in a pan with  
crumbs of bread and butter2 cover the   
pan with a plate1 and bake              
three-quarters of an hour2 when done1   
mash them and take them out on a dish4  
,to ,fry ,tomatoes4  ,slice them1 season
 with pepper and salt1 and fry in hot   
butter2 if they are green1 dip them in  
flour after being seasoned4   ,tomato   
,omelet4  ,pour boiling water on the    
tomatoes1 skin and cut them fine2 to one
 quart of this1 put two chopped onions  
and a lump of butter the size of an egg2
 let them boil half an hour1 then mash  
them2 put in grated bread1 pepper1 salt1
 and the yelks of two eggs4   ,to ,stew 
,tomatoes4  ,wash and pour boiling water
 over them2 peel off the skins1 and cut 
them up2 season them with pepper and    

salt2 put in a lump of butter1 and boil 
them in their own juice for half an     
hour2 stir in enough crumbs of bread to 
thicken them2 let them cook slowly ten  
minutes longer2 be careful that the     
bread does not burn4   ,to ,bake        
,tomatoes4  ,take out the inside of     
large tomatoes1 make a stuffing of      
bread1 butter1 pepper1 salt and an egg2 
fill them with this1 and set them in a  
deep pie-plate2 let them bake slowly    
half an hour4   ,tomato ,jelly1 to eat  
with ,roast ,meat4  ,wash the tomatoes1 
and put them in a bell-metal kettle1    
with a little water2 let them boil      
thirty minutes2 take them out and strain
 them through a sieve1 till you get all 
the pulp2 let it settle and pour off the
 top2 put the thick part in deep plates1
 and set them in the oven after the     
bread is drawn2 season it with pepper   
and salt to your taste1 and put it away 
in a jar4 ,it can either be eaten cold1 
or warmed up with crumbs of bread and   
butter4 ,some persons slice tomatoes1   

and dry them on dishes in an oven4   ,to
 ,fricassee ,tomatoes4  ,wash and cut   
them in two1 if large2 if small1 leave  
them whole1 but do not peel them or they
 go too much to pieces2 have a broad    
speeder or stove-pan2 put in a half     
spoonful of butter2 season the tomatoes 
with pepper and salt1 and flour them2   
cover them with a plate2 they will cook 
in ten minutes1 stirring them once2 pour
 in half a tea-cup of cream just as they
 are done2 let them boil up and dish    
them while hot3 this dish is much liked 
either for breakfast1 dinner or tea4    
,to ,broil ,tomatoes for ,breakfast4    
,take large round tomatoes1 wash and    
wipe them1 and put them on the gridiron 
over lively coals--the stem side down2  
when this is brown1 turn them and let   
them cook till quite hot through2 place 
them on a hot dish and send them quickly
 to table1 where each one may season for
 himself with pepper1 salt and butter4  
,to ,bake ,tomatoes for ,breakfast4     
,season them with pepper and salt2 flour

 and bake them in a stove1 in a deep    
plate with a little butter over them4   
,tomatoes sliced with ,onions4  ,pick   
the best tomatoes2 let them stand a     
little while in cold water1 then peel   
and slice them4 ,to about six tomatoes1 
you may add two red onions1 also sliced2
 season with pepper1 plenty of salt1 and
 a small portion of vinegar4   ,to put  
up ,tomatoes for ,winter4  ,gather a    
quantity of tomatoes1 wash1 scald1 skin 
and cut them up2 season them highly with
 pepper and salt1 and put them in a     
large stone jar2 set this in the oven   
with your bread1 and leave it till it is
 cold2 stir them1 and set them in the   
oven every time you bake for several    
weeks2 when the juice is nearly dried   
up1 put a piece of white paper over the 
jar1 melt some lard and pour on it4     
,when you use them1 stew them with      
bread1 butter and water4   ,baked ,egg  
,plant4  ,boil them ten minutes2 then   
cut them in half and take out the seeds1
 fill them with a stuffing of crumbs of 

bread1 seasoned with butter1 pepper1    
salt1 the yelk of an egg1 and if you    
choose1 the juice of a tomato2 close    
them and tie each one with a string2 put
 a little water in the dutch-oven1 and  
lay them in with some of the stuffing on
 the top2 let them cook slowly half an  
hour1 basting them with butter2 take    
them out1 thicken the gravy1 and pour it
 over them on the dish4   ,to ,fry ,egg 
,plant4  ,cut them in slices half an    
inch thick2 sprinkle them with salt1 and
 let them stand a few minutes to extract
 the bitter taste2 wash them in cold    
water1 and wipe them dry2 season with   
salt and pepper2 dip them in flour1 and 
fry them in butter4  ,another way of    
cooking them is to cut them in thin     
slices1 and bake them on a bake-iron    
that is hot enough to bake cakes4       
,salsify1 or ,oyster ,plant4  ,scrape   
the roots1 and boil them till soft2 mash
 them1 and put in butter1 pepper1 salt1 
and egg and flour enough to stick them  
together2 make this in cakes as large as

 an oyster1 and fry them in butter2 or  
after boiling1 you can cut them in      
slices and stew them in water2 then     
butter and season1 and thicken with a   
little flour and cream4   ,to ,stew or  
,fry ,mushrooms4  ,be careful in        
gathering mushrooms that you have the   
right kind2 they are pink underneath1   
and white on the top1 and the skin will 
peel off easily1 but it sticks to the   
poisonous ones4  ,after you have peeled 
them1 sprinkle them with salt and       
pepper1 and put them in a stew pan1 with
 a little water1 and a lump of butter2  
let them boil fast ten minutes1 and stir
 in a thickening of flour and cream4    
,they may be fried in butter1 or broiled
 on a gridiron4 ,they are sometimes very
 abundant in the fall1 on ground that   
has not been ploughed for several years2
 they appear after a warm rain2 they may
 be peeled1 salted1 and allowed to stand
 some hours before cooking4             
,cucumbers1 to ,fry or ,slice4  ,to fry 
cucumbers1 take off the rinds in long   

pieces1 a quarter of an inch thick2     
season them with pepper and salt2 dip   
them in flour1 and fry them in butter4  
,many persons think cucumbers           
unwholesome1 and they certainly are if  
kept for several days before they are   
eaten2 but if sliced thin1 with onions1 
pepper1 salt and good vinegar1 they may 
generally be eaten without danger4      
,lettuce4  ,persons that are fond of    
lettuce may have it nearly all the year1
 by sowing the different kinds1 and     
keeping it covered through the winter2  
the most approved way of dressing it is 
to cut it fine1 and season with oil1    
mustard1 pepper1 salt1 vinegar1 and a   
hard egg chopped4 ,the essence of ham is
 also very good to season lettuce4      
,where there is a large family1 it is a 
good and economical way to cut the fat  
of ham in small pieces1 fry it1 and make
 a gravy with flour1 water and pepper1  
to eat with lettuce4 ,to cook lettuce   
you must fry a little ham2 put a        
spoonful of vinegar into the gravy2 cut 

the lettuce1 put it in the pan2 give it 
a stir1 and then dish it4   ,cold ,slaw4
  ,cut hard white cabbage across the    
leaves1 and put it in a deep plate1     
scald two large spoonsful of vinegar    
with a piece of butter1 some pepper and 
salt2 pour this over the slaw2 have an  
egg boiled hard2 chop it fine1 and      
spread it over the top4 ,some persons   
like it heated in a pan with vinegar and
 water1 and the yelk of a raw egg mixed 
through it4   ,cauliflowers1 c4  ,have a
 pot with half milk1 and the rest water2
 when this boils1 put in the            
cauliflowers1 and let them boil till    
tender2 put in some salt just before you
 take them up2 have ready drawn butter  
with parsley1 to pour over them1 or a   
sauce of cream and butter4 ,good heads  
of yellow ,savoy cabbage1 cooked in this
 way1 resemble cauliflowers4 ,brocolli  
is a delightful vegetable1 and may be   
cooked in the same manner4   ,to ,boil  
,cabbage4  ,in summer1 you should allow 
a large head of cabbage an hour to boil1

 but when it has been tendered by the   
frost1 it will boil in half that time4  
,most persons prefer cabbage boiled with
 ham2 the pot should be well skimmed    
before it goes in or the grease will    
penetrate the cabbage1 and make it      
unwholesome2 take it up before it boils 
to pieces4 ,it is very good boiled with 
corned beef or pork1 or with milk and   
water1 with a little salt added4 ,some  
like it with a little salaeratus thrown 
in while boiling1 as that tenders it and
 makes it of a more lively green4   ,to 
,boil ,greens and ,poke4  ,after        
skimming the pot that the bacon has been
 boiled in1 put in cabbage sprouts1 and 
let them boil till the stalks are       
tender2 all greens are best boiled in a 
net4 ,spinach cooks in a few minutes2   
some persons prefer it when boiled in   
salt and water2 you should have drawn   
butter or hard eggs to eat with it when 
done in this way4 ,there are several    
kinds of wild greens to be found in the 
country in the spring1 as wild mustard1 

poke and lambs-quarter1 which are very  
good cooked as cabbage sprouts4 ,pour   
boiling water on poke1 after tying it in
 bunches1 as asparagus1 let it stand a  
few minutes2 pour off the water2 boil it
 with a little salt in the water1 and if
 you choose a little salaeratus2 dress  
it with butter1 and dish it as          
asparagus4   ,string ,beans4  ,string   
beans1 if boiled in salt and water1 will
 require fully two hours2 but if boiled 
in a net1 in a pot with bacon1 they will
 not take so long2 if they are cooked in
 the same pot with cabbage1 it will     
injure the flavor4 ,it is a good way to 
boil a very small piece of pork or      
bacon1 or a ham-bone in the pot with    
beans2 when they are done1 season them  
with cream1 butter1 salt and pepper4    
,lima ,beans4  ,shell them1 and wash    
them in cold water2 let them boil about 
an hour2 when done1 dip them from the   
water1 and season with salt1 pepper1    
cream or butter2 keep them hot till they
 are sent to table4  ,dried ,lima beans 

should be soaked over night1 and boiled 
two hours or longer1 if they are not    
soft4   ,peas4  ,early peas require     
about half an hour to boil1 and the     
later kinds rather longer2 the water    
should boil when they are put in2 when  
they are tough and yellow1 they may be  
made tender and green1 by putting in a  
little pearl-ash1 or ashes tied up in a 
rag1 just before they are taken up2 this
 will tender all green but do not put   
too much--when done1 dip them out3 drain
 and season them with butter1 pepper and
 salt2 put a bunch of parsley in the    
middle of the dish4   ,to ,keep ,green  
,beans for ,winter4  ,boil salt and     
water to make a strong pickle2 string   
the beans1 and put them in a tight      
wooden firkin2 sprinkle them with salt  
as they go in2 when the pickle is cold1 
pour it on1 and put on a weight to keep 
the beans under2 they will keep in the  
cellar till the next spring4 ,they      
should soak several hours in cold water 
before they are boiled4   ,asparagus4   

,all persons that have a garden should  
have an asparagus-bed2 it is valuable as
 being one of the first vegetables in   
the spring4 ,put the stalks of the same 
length1 in bunches together1 and tie    
them with strings2 boil it              
three-quarters of an hour in clear      
water2 7if you put salt in1 it turns it 
dark27 have buttered toast in the bottom
 of a deep dish2 untie the strings1 and 
put the asparagus in2 sprinkle it over  
with pepper and salt1 and put butter on4
 ,asparagus is also agreeable in chicken
 soup4   ,cymlings1 or ,squashes4  ,in  
cultivating this vegetable1 the small   
bunch cymling is the best1 as it takes  
so little room in the garden1 and comes 
soon to maturity2 if they are so hard   
that a pin will not run in easily1 they 
are unfit for use4 ,boil the cymlings   
till soft2 cut them open1 and take out  
the seeds2 put them in a colander1 and  
mash them2 when the water is drained    
off1 put them in a small pot1 and stew  
them with cream and butter for ten      

minutes2 just as you dish them1 season  
with pepper and salt4 ,if boiled with   
salt meat1 they require but little      
seasoning4   ,pumpkins4  ,young pumpkins
 resemble cymlings1 when cooked in the  
same way4 ,when they are ripe1 they     
should be pared and cut up1 and boiled  
till soft in a good deal of water2 take 
them up as soon as they are done1 or    
they will soak up the water2 mash them  
and season them with salt1 pepper and   
butter4 ,they are good to eat with roast
 or boiled beef4   ,to ,bake ,pumpkins4 
,the long striped pumpkin1 with a thick 
long neck1 called by some potato        
pumpkin1 is the best for baking2 cut it 
up in slices1 leaving on the rind2 put  
it in a dutch-oven or dripping-pan1 and 
let it bake an hour with a quick heat4  
,where sweet potatoes cannot be had1    
pumpkins make a very good substitute4   
,if you put ripe pumpkins that have not 
been frosted2 in a dry place1 they will 
keep to make puddings till spring4   ,to
 ,dry ,pumpkins4  ,pare them1 and cut   

them in thin slices2 have a strong      
thread1 and string them on it with a    
needle2 hang them out in the sun till   
dry1 taking them in at night2 tie them  
up in a muslin bag1 and hang them in a  
dry place4 ,soak them before they are   
stewed1 and they are nearly as good for 
puddings as when in season4 ,some dry   
them1 as apples1 by spreading on boards4
   ,parsnips4  ,scrape and split them1  
and boil until quite soft1 either in    
salt and water1 or with meat2 they are  
very good served up in this way1 with   
plenty of butter4 ,they may1 when       
boiled1 either be baked with a few      
slices of salt meat1 and require no     
seasoning but pepper1 or made into small
 round cakes1 seasoned with butter1     
pepper and salt1 and fried4   ,carrots4 
,carrots should be scraped1 and boiled  
till soft1 in plenty of water2 when they
 are done1 take them up1 and slice them 
thin2 season them with salt1 pepper and 
butter4 ,they are suitable to eat with  
boiled meat or fowls4   ,turnips4  ,pare

 and quarter the turnips1 and put them  
in a pot of clear water1 or with fresh  
meat2 boil them half an hour2 drain1 and
 season them with butter1 pepper and    
salt2 mash them4   ,onions4  ,after they
 are peeled1 boil them in milk and      
water2 if small1 they will cook in half 
an hour2 when they are done1 pour off   
the water2 put in cream1 butter and     
salt1 and let them stew a few minutes4  
,small onions are much better for       
cooking1 as they are not so strong4     
,beets4  ,wash the beets2 cut the tops  
off1 and put them in boiling water2 the 
early turnip beet is best for summer1   
and will boil in less than an hour2 the 
long winter beet should be boiled two   
hours1--when they are done1 drop them in
 cold water for a minute2 peel and slice
 them2 season with butter1 pepper and   
salt2 send them hot to table4  ,to      
pickle beets1 put them in a jar after   
they have been boiled2 fill it up with  
weak vinegar2 put in salt1 cayenne and  
black pepper4   ,to ,boil ,rice4  ,pick 

a pint of rice1 wash it clean--put it in
 three pints of boiling water3 it should
 boil fast1 and by the time the water   
evaporates1 the rice will be            
sufficiently cooked2 set it where it    
will keep hot1 until you are ready to   
dish it4   ,to ,keep ,vegetables in     
,winter4  ,beets1 parsnips1 carrots and 
salsify should he dug up before the     
frost is severe2 those wanted for use in
 the winter should be put in barrels1   
and covered with sand2 what you do not  
want till spring should be buried in the
 garden1 with sods on the top4 ,celery  
may be dug in ,november1 and set in a   
large box covered with sand1 in the     
cellar1 with the roots down2 it will    
keep till the frost is out of the       
ground4 ,or it may be left in the ground
 all winter1 and dug as you want it for 
use4      ,,bread1 c4   ,as bread is the
 most important article of food1 great  
care is necessary in making it1 and much
 judgment1 as the weather changes so    
often4  ,in warm weather1 the rising    

should be mixed with water nearly cold2 
if there should be a spell of damp      
weather in the summer1 have it slightly 
warm and set it to rise on a table in   
the kitchen4  ,in winter it should be   
mixed with warm water1 and left on the  
warm hearth all night4 ,if the yeast is 
fresh1 a small quantity will do2 if     
several weeks old1 it will take more4   
,if you use dry yeast1 let it soak      
fifteen minutes1 and put in a           
tea-spoonful of salaeratus to prevent it
 from getting sour4   ,light ,bread1    
,baking in a ,stove1 c4  ,for two loaves
 of bread1 thicken a quart of water with
 flour1 till it will just pour easily2  
put in a table-spoonful of salt and half
 a tea-cup of yeast2 this should be done
 in the evening4 ,if the weather is     
cold1 set it where it will be warm all  
night2 but1 if warm1 it will rise on a  
table in the kitchen4 7,if it should not
 be light in the morning1 and the water 
settles on the top1 stir in a little    
more yeast1 and set it in a pan of hot  

water for a few minutes27 knead in flour
 till it is nearly as stiff as pie      
crust1 and let it rise again4 ,have your
 baking pans greased1 and when it is    
light1 mould out the bread1 and put it  
in them2 set it by the fire1 covered    
with a cloth1 till it begins to crack on
 the top--when it is light enough to    
bake4 ,to bake in a stove requires care 
to turn it frequently2 if it browns too 
fast at first1 leave the door open a    
little while2 a thick loaf will bake in 
an hour1 and a small one in less time4  
,in trying the heat of a stove1 drop a  
few drops of water on the top1 if it    
boils gently it is in good order1 and   
the heat should be kept at this point4  
,to ,bake a ,dutch-oven ,loaf4  ,if you 
wish to make a large loaf1 it will take 
three pints of water1 more than half a  
tea-cup of yeast1 and two spoonsful of  
salt2 when the rising is light1 knead it
 up1 have the dutch-oven greased2 put it
 in1 and set it near the fire1 but not  
so near that it will scald4 ,when it    

rises so as to crack on the top1 set the
 oven on coals2 have the lid hot1 cut   
the loaf slightly across the top1       
dividing it in four2 stick it with a    
fork and put the lid on1 when it is on a
 few minutes1 see that it does not bake 
too fast1 it should have but little heat
 at the bottom1 and the coals on the top
 should be renewed frequently1 turn the 
oven round occasionally4  ,if baked     
slowly1 it will take an hour and a half 
when done1 wrap it in a large cloth till
 it gets cold4   ,to ,bake in a ,brick  
,oven4  ,if you have a large family1 or 
board the laborers of a farm1 it is     
necessary to have a brick oven1 so as to
 bake but twice a week2 and to persons  
that understand the management of them1 
it is much the easiest way4 ,if you     
arrange every thing with judgment1 half 
a dozen loaves of bread1 as many pies or
 puddings1 rusk1 rolls or biscuit may be
 baked at the same time4 ,some persons  
knead up their bread over night in      
winter1 to do this1 the sponge should be

 made up at four o'clock in the         
afternoon4 ,if you wish to put corn     
flour in your bread1 scald one quart of 
it to six loaves1 and work it in the    
flour that you are going to stir in the 
rising1 to make six loaves of bread1 you
 should have three quarts of water and a
 tea-cup of yeast4  ,scalded corn flour1
 or boiled mashed potatoes1 assists     
bread to rise very much in cold weather4
 ,have a quart of potatoes well boiled  
and rolled fine with a rolling-pin on   
your cake board2 mix them well in the   
rising after it is light2 if the oven is
 not ready1 move the bread to a cool    
place4 ,if the bread is sour before you 
mould it out1 mix a heaped tea-spoonful 
of salaeratus in a little water1 spread 
out the bread on the board1 dust a      
little flour on it1 and spread the      
salaeratus and water over1 and work it  
well through4 ,this quite takes away the
 sour taste1 but if the bread is made of
 good lively yeast1 it seldom requires  
it2 let it rise in the pans about half  

an hour4 ,many persons that make their  
own bread1 are in the constant practice 
of using salaeratus1 putting in the     
rising for six loaves a heaped          
tea-spoonful1 dissolved in a little warm
 water2 in this there is no             
disadvantage1 and it insures sweet      
bread1 and will also answer in making   
rolls or light cakes4  ,common sized    
loaves will bake in an hour in the brick
 oven4 ,if they slip easily in the pans1
 and1 upon breaking a little piece from 
the side1 it rises from the pressure of 
the finger1 it is done2 but if it should
 not rise1 put it back again2 when the  
bread is taken out of the oven1 wrap it 
in a cloth till quite cold4  ,you should
 have a large tin vessel with holes in  
the top1 to keep bread in2 in this way1 
it will be moist at the end of the week 
in cool weather4  ,coarse brown flour or
 middlings makes very sweet light bread1
 by putting in scalded corn meal1 say1  
to two loaves1 half a pint1 and is also 
good to use for breakfast made as       

buckwheat cakes4   ,directions for      
,heating a ,brick ,oven1 c4  ,it is very
 important to have good oven wood split 
fine1 and the oven filled with it as    
soon as the baking is out2 by this      
precaution it is always ready and dry4  
,early in the morning1 take out half of 
the wood1 and spread the remainder over 
the oven1 in such a way as it will take 
fire easily2 light a few sticks in the  
fire1 and put them in2 when it burns    
well1 turn the wood about1 and          
occasionally add more till it is all in2
 when it is burnt to coals1 stir them   
about well with a long-handled shovel   
made for the purpose4  ,when it looks   
bright on the top and sides1 it is hot  
enough2 let the coals lay all over the  
bottom till near the time of putting in 
the bread1 when draw them to the mouth1 
as it is apt to get cool the quickest4  
,if you have biscuit to bake1 put some  
of the coals on one side near the front1
 as they require a quick heat1 and      
should be put in immediately after the  

coals are taken out2 they will bake in  
fifteen or twenty minutes4  ,when all   
the coals are taken out1 if the bottom  
of the oven sparkles1 it is very hot1   
and should wait a few minutes2 but if   
not1 you may put in the bread first1 and
 then the pies2 if you have a plain rice
 pudding to bake1 it should be put in   
the middle of the front1 and have two or
 three shovels of coals put round it1 if
 the oven is rather cool4 ,close the    
oven with a wooden stopper made to fit  
it2 after they have been in a few       
minutes1 see that they do not brown too 
fast2 if so1 keep the stopper down a    
little while4 ,pies made of green fruit 
will bake in three-quarters of an hour2 
but if the fruit has been stewed1 half  
an hour will be long enough4  ,rusk1 or 
rolls1 take about half an hour to bake  
in a brick oven2 if you should have to  
open the oven very often before the     
bread is done1 put in a few shovels of  
coals and shut it up4  ,when all is     
taken out1 fill the oven with wood ready

 for the next baking4  ,there is nothing
 in any department of cooking that gives
 more satisfaction to a young           
housekeeper than to have accomplished   
what is called a good baking4   ,graham 
,bread4  ,take six quarts of unbolted   
flour1 one tea-cup of good yeast1 and   
six spoonsful of molasses2 mix them with
 a pint of milk1 warm water1 and a      
tea-spoonful of salaeratus2 make a hole 
in the flour and stir this mixture in   
it1 till it is like batter2 then proceed
 as with fine flour4 ,mould it1 when    
light1 into four loaves ,have your oven 
hotter than for other bread1 and bake it
 fully one hour and a half4 ,it is an   
excellent article of diet for dyspeptic 
and sedentary persons4   ,dyspepsy      
,bread4  ,this is three-fourths unbolted
 flour1 and the remaining fourth common 
flour1 and is risen and made as other   
light bread1 but should be baked rather 
more4   ,yeast4  ,it is important to    
those that make their own bread1 to make
 their own yeast1 or they cannot judge  

of its strength4 ,the best is the       
old-fashioned hop yeast1 which will keep
 for six weeks in winter4  ,put a pint  
of hops in a pot1 with a quart of water2
 cover it tightly1 and let it boil      
slowly for half an hour2 strain it while
 boiling hot on a pint of flour1 and a  
heaped table-spoonful of salt2 stir it  
well1 and let it stand till nearly cool2
 when put in a tea-cupful of good yeast2
 if it is not sweet1 put in a little    
salaeratus1 just as you stir it in2 keep
 it in a warm place till it rises1 when 
put it in a stone jug1 and cork it      
tightly4 ,keep it in a cool place in    
summer1 but do not let it freeze in     
winter2 shake it before you use any4    
,when your yeast jug is empty1 fill it  
with water1 and let it soak2 wash it    
well1 and if it should smell sour1 rinse
 it with salaeratus water4 ,if you have 
a garden1 raise your own hops by all    
means2 pick them by the first of        
,september1 or they will lose their     
strength2 dry them on sheets spread on  

the garret floor4  ,if you buy hops1    
choose light green ones1 with the yellow
 dust about them4 ,brown hops have      
generally stayed too long on the vines4 
,another ,method4  ,put two handsful of 
hops into three pints of water2 let it  
boil to one quart2 when cold1 strain it 
on to a pint of best flour1 a           
table-spoonful of salt1 half a pint of  
sugar-house molasses1 and a tea-cup of  
good yeast3 as it rises1 skim off the   
top several times1 when the yeast looks 
white bottle it up tight and it will    
keep for several weeks4   ,corn ,flour  
,dry yeast4  ,put a large handful of    
good hops in a quart of water2 cover it 
close1 and let it boil nearly half away1
 when strain it over corn flour2 it must
 all be wet1 but not so soft as for     
bread2 put in a large spoonful of salt1 
and mix it well2 when about milk warm1  
put in two table-spoonsful of yeast1    
7observe that the yeast is lively17 rub 
it through with your hands2 it must be  
so stiff as just to stick together2 set 

it in a warm place to rise1 which it    
should do in a few hours4 ,when light1  
rub in more corn flour1 and scatter it  
in dishes1 very thin1 7or put it on a   
cloth on a large waiter1 spread thinly47
 ,it should be dried quickly1 or it may 
turn sour1 either in the sun1 7which is 
best17 or a warm stove room2 stir it    
over frequently2 when perfectly dry1    
cover it close1 either in a jar or      
wooden box1 and keep it in a dry closet4
 ,select a sunny day1 and begin early in
 the morning1 as by this method you may 
have your yeast dry by night4 ,half a   
tea-cupful is enough for two loaves of  
wheat bread1 7it should be soaked in    
water some minutes before using it17 and
 it is generally best to put in half a  
tea-spoonful of salaeratus1 as dry yeast
 is more apt to turn sour than the      
liquid yeast4  ,some good housekeepers  
use this yeast where hops are scarce1   
and it answers very well4 ,it will keep 
good six weeks or two months4   ,potato 
,yeast4  ,boil four large potatoes with 

a tea-cupful of hops tied loosely in a  
bag2 mash the potatoes in a pan1 with a 
spoonful of salt1 and four of flour2    
pour the hop-water on it1 and mix all   
together2 when nearly cold1 put in two  
table-spoonsful of yeast2 put it in a   
quart jar1 and let it rise2 it will do  
to use in five or six hours4 ,this yeast
 is much weaker than the first receipt2 
but it has this advantage1--that with a 
pint of it you may knead up four loaves 
of bread at night without making rising4
 ,it is best to make this yeast once a  
week1 always being careful to have the  
jar sweet before you put it in4         
,potato ,yeast with ,sugar4  ,to about a
 quart of potatoes1 boiled and made thin
 enough with warm water to pass through 
a sieve1 add1 when cold1 a tea-cupful of
 sugar1 a table-spoonful of salt1 and a 
gill of common yeast4 ,this is a quick  
yeast1 but will not keep so long as     
those before mentioned4   ,dry ,yeast4  
,put a pint of hops in half a gallon of 
water2 cover it close and boil it down  

to one half2 strain it over flour enough
 to make a thick batter2 when nearly    
cold1 put in a tea-cup of yeast1 and    
three table-spoonsful of salt2 when well
 risen1 work in as much corn meal as    
will make it as stiff as biscuit dough2 
add a spoonful of sugar and one of      
ginger2 when it rises again1 make it out
 into little cakes1 which must be dried 
in the shade1 and turned twice a day4   
,if made in dry weather1 this yeast will
 keep for several months1 and is useful 
when hops are scarce2 it should be kept 
in a tight box1 or a bag hung up in a   
dry place4   ,milk ,yeast4  ,if you have
 no yeast1 you may make some with milk1 
to rise with4 ,take a pint of new milk  
and stir in it two tea-spoonsful of     
salt1 and half a tea-cup of flour2 keep 
it moderately warm by the fire1 and it  
will lighten in about an hour2 stir in  
flour enough to make a large loaf of    
bread1 with more milk or water4 ,this   
yeast should be used immediately1 and   
will do to lighten hop yeast4 ,to       

thicken half a gallon of water with a   
quarter of a pound of sugar1 a little   
salt and flour1 makes very good yeast   
when you cannot get hops4 ,it will do to
 use in a day4   ,superior ,boiled ,milk
 ,rolls4  ,boil a quart of new milk2    
pour it on a quart of flour1 while      
boiling hot1 and stir it well2 when     
nearly cold1 add two tea-spoonsful of   
salt1 two table-spoonsful of lard1 and  
half a tea-cup of good yeast2 set it in 
a warm place to rise for about two      
hours2 when light1 work flour in it on  
the cake-board1 and1 when quite smooth1 
mould it out into rolls1 and put them in
 a baking-pan1 which has been rubbed    
with lard or butter2 set them in a warm 
place to rise again2--if the weather is 
warm1 on a table in the kitchen1 but if 
cold1 set them by the fire4 ,when light1
 put them in a cool place till you are  
ready to bake2 they should have a       
moderate heat1 and will bake in half an 
hour4 ,in winter they may be moulded out
 and placed in the bake pan over night  

for breakfast1 or some hours before     
wanted for tea1 and kept in a cool place
 till half an hour before baking1 when  
set them near the stove to rise up4     
,with the addition of nutmeg and sugar1 
you may make nice rusk4   ,egg ,rolls4  
,boil a quart of new milk with a quarter
 of a pound of butter1 the same of lard1
 and a little salt2 beat up two eggs1   
and pour the boiling milk on them1      
stirring all the time2 when nearly cold1
 add a tea-cup of yeast and as much     
wheat flour as will make it a thick     
batter1 when quite light knead it up as 
bread1 and let it lighten before        
moulding out2 grease the pans1 and bake 
them with a moderate heat4 ,a little    
sugar and water rubbed on just before   
baking rolls makes them glossy4   ,soft 
,rolls4  ,rub two ounces of butter into 
two pounds of flour2 stir in as much    
boiling milk as will make a soft dough1 
when cold enough1 add half a tea-cup of 
yeast1 and a little salt2 beat it well  
with a spoon1 and let it rise as long as

 bread2 mould them out in pans1 and bake
 as other rolls4   ,water ,rolls4  ,make
 a rising of a quart of warm water1 a   
little salt1 a tea-cup of yeast1 two    
spoonsful of butter and flour2 let this 
rise1 and knead it with as much flour as
 will make a soft dough1 and work it    
well2 when it has risen again1 mould it 
out1 and bake half an hour4  ,a nice    
griddle cake may be made by rolling this
 out1 and baking it on the griddle or   
dripping-pan of a stove4   ,potato      
,rolls4  ,boil potatoes enough to make a
 quart when mashed1 which should be done
 with a rolling-pin on a cake-board2 mix
 these with a gallon of flour1 a        
spoonful of butter1 one of lard1 and    
some salt2 stir in water sufficient to  
make dough1 not quite so stiff as for   
light bread1 and a tea-cup of yeast2    
knead it for half an hour1 and set it to
 rise2 when it is light1 set it away in 
a cold place1 and as you require it1 cut
 off a piece2 mould it in little cakes1 
and let them rise an hour before baking4

 ,these rolls will keep several days in 
cold weather4 ,if the dough should get  
sour1 mix in some salaeratus4   ,another
 ,way4  ,boil a quart of pared          
potatoes--pour off the water1 mash them1
 add half a pint of sweet milk1 warmed1 
and a small table-spoonful of salt2 stir
 well1 and pour it scalding hot into a  
quart of flour2 add cold milk enough to 
make it the right consistence for       
rising2 stir in half a tea cup of yeast1
 and set it by to rise1 it will soon be 
light1 and is then to be made into      
dough1 with shortened flour1 as other   
rolls1 and made out into cakes2 and     
after standing in a warm place to become
 light again1 which should not take     
long1 bake with rather a quick heat4    
,these rolls may be eaten warmed over4  
,mush ,rolls1 without ,milk or ,eggs4   
,when milk is scarce1 7or for a change17
 you can make good rolls with mush4     
,take a pint of corn meal1 pour on it   
three pints of boiling water--stirring  
it as you pour2 put in three ounces of  

lard1 a table-spoonful of salt1 and when
 milk warm1 put in two table-spoonsful  
of yeast1 then mix in wheat flour1 and  
make it a soft dough2 cover the pan     
close1 set it in a warm place till it   
begins to rise2 as soon as light1 set it
 in a cold place2 mould them out an hour
 before you bake them1 and allow them to
 rise in the dripping-pan4 ,it will do  
to bake in a large cake rolled out4     
,twist ,rolls4  ,boil a pint of milk1   
put in a small lump of butter and a     
little salt2 beat up an egg and put in1 
when nearly cold1 with a spoonful of    
yeast and some flour2 when light1 knead 
in more flour to make it quite stiff2   
work it well1 and let it rise again2    
grease a dutch-oven or spider1 flour    
your hands1 and roll it out in rings1 or
 round several times1 a little higher in
 the middle4 ,they will be nearly all   
crust1 and suit delicate persons that   
cannot eat other warm bread4   ,french  
,rolls4  ,to one quart of sweet milk1   
boiled and cooled1 half a pound of      

butter1 half a tea cup of yeast1 a      
little salt1 and flour enough to make a 
soft dough1 beat up the milk1 butter and
 yeast in the middle of the flour1 let  
it stand till light1 in a warm place2   
then work it up with the whites of two  
eggs1 beaten light2 let it rise again1  
then mould out into long rolls2 let them
 stand on the board or table1 to        
lighten1 an hour or two1 then grease    
your pans and bake in a oven or stove4  
,bread ,rolls4  ,in the morning1 when   
your bread is light1 take as much as    
would make one loaf2 pour boiling water 
on half a pint of corn meal--stir it    
well--add a little salt1 spread open the
 dough and work in the mush1 with the   
addition of a table-spoonful of lard or 
butter1 and a little flour1 work well   
and mould out1 placing them in your     
pans1 and set them in a moderately warm 
place to lighten for tea2 bake in a     
stove1 if the weather is cold4 ,this    
dough will keep two days1 and may be    
baked as you need them4   ,maryland     

,biscuit4  ,rub half a pound of lard    
into three pounds of flour2 put in a    
spoonful of salt1 a tea cup of cream1   
and water sufficient to make it into a  
stiff dough2 divide it into two parts1  
and work each well till it will break   
off short1 and is smooth2 7some pound it
 with an iron hammer1 or axe27 cut it up
 in small pieces1 and work them into    
little round cakes2 give them a slight  
roll with the rolling-pin1 and stick    
them1 bake them in a dutch-oven1        
brick-oven1 or dripping-pan of a stove1 
with a quick heat4 ,these biscuits are  
very nice for tea1 either hot or cold4  
,light ,biscuit4  ,boil a quart of milk1
 and when nearly cold1 stir it in the   
middle of your pan of flour1 with two   
spoonsful of yeast1 and one of butter   
and salt2 let it lighten for two or     
three hours2 knead the flour in it1 and 
let it rise again3 a little while before
 you bake1 roll it out1 and cut it with 
the top of your dredging-box4 ,let them 
rise a few minutes in the dripping-pan4 

,salaeratus ,biscuit4  ,warm a quart of 
sweet milk1 and put in it half a        
tea-spoonful of salaeratus1 and a heaped
 spoonful of lard or butter1 and half a 
spoonful of salt2 pour this in as much  
flour as will make a stiff dough2 work  
it a quarter of an hour2 mould and bake 
them as other biscuit4   ,quick         
,biscuit4  ,rub a small table-spoonful  
of lard into a quart of flour1 and mix  
in two tea-spoonsful of finely powdered 
cream of tartar1 with a tea-spoonful of 
salt2 put a tea-spoonful of super       
carbonate of soda in a pint of warm     
milk1--work it in and make the paste of 
ordinary consistence for biscuit or pie 
crust1 adding flour or milk1 if either  
is needed2 make it out in biscuit form1 
or roll it about half an inch thick1 and
 cut in shapes1--bake them about twenty 
minutes4   ,tea ,biscuit4  ,melt half a 
pound of butter in a quart of warm milk2
 add a spoonful of salt1 sift two pounds
 of flour1 make a hole in the centre1   
put in three table-spoonsful of yeast1  

add the milk and butter2 make a stiff   
paste2 when quite light1 knead it well1 
roll it out an inch thick1 cut it with a
 tumbler1 prick them with a fork1 bake  
in buttered pans1 with a quick heat2    
split and butter before sending them to 
table4   ,dyspepsy ,biscuit4  ,make them
 as ,maryland biscuit1 except that1     
instead of either lard or butter1 you   
must use a portion of rich cream1 beat  
or work them well1 and roll them        
moderately thin4   ,salaeratus ,cake4   
,warm a pint of butter-milk1 put in it a
 tea-spoonful of powdered salaeratus1   
and a piece of lard the size of an egg2 
stir it into flour till it is a soft    
dough2 roll it out1 and bake it on the  
griddle1 or in the dripping-pan of a    
stove4 ,if you have no sour milk1 put a 
table-spoonful of vinegar in sweet milk4
   ,wafer ,cakes4  ,rub half a pound of 
lard into two pounds and a half of      
flour1 add a little salt and water      
sufficient to make a stiff dough3 work  
it well for half an hour1 make it in    

small round lumps1 and roll these until 
they are as thin as possible2 bake them 
with a slow heat and they will look     
almost white4 ,these are nice cakes for 
tea either hot or cold4   ,short ,cake4 
,to three quarts of flour take          
three-quarters of a pound of lard1 and a
 spoonful of salt2 rub the lard in the  
flour1 and put in cold water1 sufficient
 to make a stiff dough2 roll it out     
without working in thin cakes2 have the 
bake-iron hot1 flour it1 and bake with a
 quick heat2 when one side is brown1    
turn and bake the other2 when baked in  
the dripping-pan of a stove1 they do    
without turning2--you may cut them in   
round cakes1 if you choose4 ,some use   
half milk and half water2 in that case1 
less lard is required4   ,cold ,water   
,muffins4  ,sift a quart of flour1 add  
to it a little salt1 a large spoonful of
 yeast1 beat the white of a fresh egg to
 a froth2 after mixing the flour up with
 cold water into a soft dough1 add the  
egg2 set it in a moderately warm place4 

,next morning beat it well with a spoon1
 put it on the bake-iron in round cakes2
 when one side is nicely brown1 turn    
them2 keep them hot till sent to table1 
split and butter them4 ,if you wish to  
have muffins for tea1 they should be    
made up early in the ,morning4   ,smith 
,muffins4  ,boil a quart of new milk1   
have three pounds of flour1 three eggs  
well beaten1 a quarter of a pound of    
lard1 a table-spoonful of salt2 rub the 
lard in the flour and while the milk is 
still warm1 7but not hot17 stir it in   
the flour1 put in the eggs1 and a       
tea-cup of good yeast3 beat all well1   
and set them in a warm place to rise1   
when light they should be set in a cool 
place till you are ready to bake them1  
which should be in rings1 or round cakes
 on the bake-iron1 in a dutch-oven1 or  
the dripping-pan of a stove1 butter just
 as you send them to table4 ,if the     
batter is kept in a cold place it will  
keep good for two days in winter4       
,before baking muffins1 or any kind of  

light cakes1 taste the batter1 and if at
 all sour1 put in a small portion of    
salaeratus1 7previously dissolved in hot
 water47--,in this way superior muffins 
may be made4   ,mansfield ,muffins4     
,take a quart of milk1 three eggs1      
quarter of a pound of butter or lard1 a 
tea-cup of yeast1 and flour to make a   
soft dough2 heat the whites of the eggs 
alone1 the yelks with the milk2 melt the
 butter and stir it in after all is     
mixed2 bake them in rings1 or in round  
cakes on the griddle3 split and butter  
before sending them to table4   ,rice   
,muffins4  ,pour a quart of milk on four
 heaped spoonsful of rice flour1 stir it
 well1 and put in a little salt and     
wheat flour1 to make it a proper        
thickness1 two eggs and two spoonsful of
 yeast1 allow it four hours to rise1 and
 bake in rings1 or thin it and bake as  
batter cakes4   ,muffins4  ,warm a pint 
of milk1 and stir into it a pound and a 
quarter of flour1 7a quart of flour is  
about equal to a pound and a quarter17  

and two eggs1 the yelks beaten with the 
batter1 the whites alone1 mix with these
 two spoonsful of lively yeast and a    
little salt1 let them rise1 and when you
 are nearly ready to bake them1 stir in 
a large spoonful of melted butter1      
butter the rings and bake on a griddle1 
or in the dripping-pan of a stove4      
,split and butter before sending them to
 table4   ,mush ,muffins4  ,make a quart
 of mush1 put into it a lump of butter  
or lard1 the size of two eggs1 and a    
little salt1 previously to making the   
mush1 have ready a pint of light rising1
 stir into it a pint of new milk1 and   
the mush1 with as much wheat flour as   
will make it a very thick batter1 let it
 rise four or five hours1 and when      
light1 set it in a cold place1 till you 
are ready to bake1 dip a spoon in water 
each time1 and put the batter on the    
griddle in small cakes1 or bake in      
rings4 ,you may make it a little        
stiffer1 and roll it out to bake in     
large cakes4 ,if it should sour1 put in 

a little salaeratus4 ,if you have no    
milk1 water will do instead4 ,they will 
be nice toasted4   ,a ,loaf of ,muffin  
,batter4  ,stir into a pint of mush a   
small lump of butter1 a little salt1 a  
pint of milk1 and wheat flour to make a 
thick batter2 stir into it half a tea   
cup of yeast1 and let it rise1 when it  
is light1 butter a pan1 pour it in and  
bake1 eat it hot1 at breakfast or       
supper4 ,it will bake in a shallow pan  
in half an hour1 if in a deep vessel1   
allow more time4   ,boiled ,milk        
,muffins4  ,boil a quart of new milk1   
and pour it boiling hot1 on as much     
flour as will make a thick batter1 put  
in a table-spoonful of butter1 and the  
same of lard1 two tea-spoonsful of salt1
 half a tea cup of yeast1 one egg       
beaten2 allow time to rise from six to  
eight hours2 when perfectly light1 set  
them in a cool place1 till you are ready
 to bake1 when you may use rings1 or    
not1 as you please--but be sure to      
butter the rings4   ,cream ,muffins4    

,take a quart of sour cream1 and two    
eggs well beaten1 a tea-spoonful of     
salt2 stir the eggs into the cream1     
gradually2 add sifted flour enough to   
make a thick batter1 dissolve a         
tea-spoonful of salaeratus in as much   
vinegar as will cover it1 and stir it in
 at the last2 bake in small cakes on the
 griddle1 or in muffin rings in the     
dripping-pan of a stove4   ,waffles4    
,make a batter of a pound and a half of 
flour1 quarter of a pound of melted     
butter1 and two large spoonsful of      
yeast2 put in three eggs1 the whites and
 yelks beaten separately2 mix it with a 
quart of milk1 and put in the butter    
just before you bake1 allow it four     
hours to rise2 grease the waffle-irons1 
fill them with the batter--bake them on 
a bed of coals4 ,when they have been on 
the fire two or three minutes1 turn the 
waffle-irons over1--when brown on both  
sides1 they are sufficiently baked4 ,the
 waffle-irons should be well greased    
with lard1 and very hot before each one 

is put in4 ,the waffles should be       
buttered as soon as cooked4 ,serve them 
up with powdered white sugar and        
cinnamon4   ,quick ,waffles4  ,take a   
pint of milk1 and beat into it three    
eggs1 and enough wheat flour to make a  
thick batter2 add a table-spoonful of   
melted butter1 and a little salt2 bake  
them immediately4 ,some persons add two 
table-spoonsful of sugar1 and a little  
cinnamon2 others dust loaf sugar and    
cinnamon1 or nutmeg over each waffle1 as
 it is baked4   ,rice ,waffles4  ,to six
 spoonsful of soft boiled rice1 add two 
tea-cups of water or milk1 and some     
salt1 stir in three tea-cups of ground  
rice1 and bake as other waffles4        
,flannel ,cakes4  ,warm a quart of milk1
 put in a spoonful of butter1 a little  
salt1 and two eggs well beaten1 stir in 
flour till it is a thin batter1 and two 
spoonsful of yeast2 beat all well       
together1 adding the eggs at the last2  
allow it five hours to rise1 and bake it
 on the griddle in cakes1 the size of a 

breakfast plate4 ,do not butter them    
till you send them to the table4   ,mush
 ,flannel ,cakes4  ,mix a pint of corn  
mush with two of wheat flour1 a spoonful
 of butter or lard1 two eggs and half a 
tea-cup of yeast2 make it in a batter   
with water or milk1 and bake like       
buckwheat cakes4   ,bread ,batter       
,cakes4  ,soak slices of stale bread in 
cold sweet milk for half an hour1 then  
put it over the fire1 and let it come to
 a boil2 and mash it well1 when nearly  
cool1 add wheat flour enough to make a  
stiff batter1 beat this together with   
two eggs1 a tea-spoonful of salt1 and a 
table-spoonful of good yeast1 let it    
rise and bake as buckwheat cakes1 if    
light before you are ready1 set them in 
a cold place4   ,butter-milk ,cakes4    
,you may make a very good batter cake   
without eggs4 ,to a quart of            
butter-milk1 put a piece of lard1 the   
size of an egg2 warm them together1 and 
stir in a tea-spoonful of salaeratus2   
make it in a thin batter with flour2    

beat it a few minutes1 and bake it as   
other cakes4   ,buckwheat ,cakes4  ,take
 quart of buckwheat flour1 half a pint  
of wheat flour1 and a spoonful of salt2 
make them into a thick batter1 with     
milk-warm water1 put in a half tea-cup  
of yeast1 and beat it well1 set it by   
the fire to rise1 and if it should be   
light before you are ready to bake1 put 
a tea-cup of cold water on the top1 to  
prevent it from running over1 if it     
should get sour1 pour in a tea-spoonful 
of salaeratus1 dissolved in hot water1  
just before you bake4  ,it is best to   
make them up quite thick1 and thin them 
with a little warm water before you     
bake2 butter them just as you send them 
to table4 ,if you can get brewers'      
yeast1 it is much better for buckwheat  
cakes4 ,in very cold weather1 they may  
be kept made up for several days1 and   
baked as required4   ,sally ,lunn4      
,warm a quart of milk with a quarter of 
a pound of butter1 and a heaped spoonful
 of sugar1 beat up three eggs1 and put  

in1 with a little salt1 and flour enough
 to make it stiffer than pound cake1    
beat it well1 put in a tea cup of yeast1
 and let it rise1 butter a fluted pan   
and pour it in1 bake it in a quick oven1
 slice and butter it4 ,if you wish tea  
at six o'clock1 set it to rise at ten in
 the morning4 ,bake it an hour4         
,butter-milk ,batter ,cakes4  ,soak     
pieces of dry stale bread in a quart of 
butter-milk1 until soft1 break in two   
eggs1 add a little butter or lard1 and  
salt and flour enough to make it stick  
together1 beat it well1 add a           
tea-spoonful of salaeratus1 dissolved in
 warm water2 thin it with a little sweet
 milk1 and bake as other batter cakes4  
,they may be prepared in a short time4  
,toast4  ,cut your bread 7which is      
better to be stale7 in tolerably thick  
slices1 brown it slowly before the fire 
on each side2 you may either butter it  
dry1 or mix butter in water1 with a     
little salt added1 and after making it  
boiling hot1 pour over each slice as you

 send it to table4   ,a ,dish of ,milk  
,toast for ,breakfast4  ,boil a quart of
 rich milk1 take it off1 and stir in    
half a pound of fresh butter1 mixed with
 a small spoonful of flour1 let it again
 come to a boil2 have ready a dish of   
toast1 pour it from a spoon over each   
piece1 and what remains1 pour over the  
whole1 keep it covered and hot1 till you
 send to table4   ,general ,remarks on  
making ,bread of ,indian ,corn ,meal4   
,a wooden spoon with a long handle1 is  
the best for stirring and mixing the    
bread or cakes4 ,it requires more salt  
than other bread1 and should be well    
mixed or beaten4 ,if it is mixed over   
night1 it should generally be done with 
cold water1 and set in the cellar or    
some cool place in summer1 in winter it 
requires rather a warmer place to stand4
 ,it sours more easily than bread made  
of other flour4 ,in the morning1 if you 
find that it is at all acid1 dissolve   
half a tea-spoonful of salaeratus in    
warm water1 and stir it just before it  

is put to bake4 ,where milk is used1 it 
should be baked immediately1 and the    
richer the milk1 the more palatable it  
is4 ,whatever you bake this bread in1   
should be well greased first1 as it is  
more apt to adhere to the oven than some
 other kinds of flour4 ,it should bake  
with a quick heat4  ,when you buy       
salaeratus1 pound it fine1 put it in a  
wide-mouthed bottle1 and cork it tight4 
,some persons keep it dissolved in      
water1 but you cannot judge of the      
strength of it so well4   ,corn ,meal   
,porridge4  ,put on to boil in a        
sauce-pan a quart of milk1 mix a small  
tea-cup of corn meal with half a pint of
 cold water1 7let it settle1 and pour   
off what swims on the top17 then stir it
 in well to keep it from being lumpy2   
let it boil only a few minutes2 add salt
 to the taste4 ,this makes a good       
breakfast for children1 and is a light  
diet for an invalid4 ,it can be seasoned
 with sugar4   ,mush1 ,mush ,cakes1 and 
,fried ,mush4  ,mush will keep for      

several days in cool weather2 the best  
way of making it is to have a pot of    
boiling water1 and stir in corn meal1   
mixed with water1 and salt enough to    
season the whole2 let it boil1 and if it
 is not thick enough you can add more   
meal2 keep stirring all the time to     
prevent it from being lumpy4 ,it should 
boil an hour4  ,to make the cakes1 take 
a quart of cold mush1 mix in it half a  
pint of wheat flour1 and a little butter
 or lard1 make it out in little cakes   
with your hands1 flour them and bake    
them on a griddle or in a dripping pan4 
,fried mush is a good plain dessert1    
eaten with sugar and cream4 ,cut the    
cold mush in slices1 half an inch thick1
 or make them into small cakes1 dip them
 in flour1 and fry them in hot lard4    
,journey ,cake4  ,pour boiling water on 
a quart of meal1 put in a little lard   
and salt1 and mix it well1 have an oak  
board with a rim of iron at the bottom1 
and an iron handle fastened to it that  
will prop it up to the fire2 put some of

 the dough1 on it1 dip your hand in cold
 water and smooth it over2 score it with
 a knife1 and set it before coals to    
bake4   ,corn ,batter ,cakes4  ,take a  
quart of good milk1 three eggs1 a little
 salt1 and as much sifted corn meal as  
will make a thin batter2 beat all well  
together1 with a spoonful of wheat flour
 to keep them from breaking1 bake in    
small cakes1 keep them hot1 and butter  
just as you send to table4 ,another way 
to make corn batter cakes1 is to take a 
quart of corn meal1 two eggs1 a small   
lump of butter or lard1 and mix it up   
with milk1 or half water1 if milk is    
scarce1 and bake them either thin or    
thick4   ,rice ,cakes4  ,take a pint of 
soft boiled rice1 a pint of milk1 a     
little salt1 and as much corn meal as   
will make a thin batter with two eggs2  
beat all together1 and bake as corn     
batter cakes1 or make it thicker and    
bake it in a pan4   ,corn ,bannock4  ,to
 one quart of sour milk1 put a          
tea-spoonful of salaeratus1 dissolved in

 water2 warm the milk slightly1 beat up 
an egg1 and put in corn meal enough to  
make it as thick as pudding batter1 and 
some salt2 grease a pan and bake it1 or 
you may put it in six or eight saucers4 
,virginia ,pone4  ,beat three eggs1 and 
stir them in a quart of milk1 with a    
little salt1 a spoonful of melted       
butter1 and as much sifted corn meal as 
will make it as thick as corn batter    
cakes2 grease the pans and bake quick4  
,lightened ,pone4  ,take half a gallon  
of corn meal1 and pour boiling water on 
one-third of it2 mix it together with   
warm water till it is a thick batter2   
put in two table-spoonsful of lively    
yeast1 and one of salt2 stir it well and
 set it by the fire to rise2 when it    
begins to open on the top1 grease the   
dutch-oven and put it to bake1 or bake  
it in a pan in a stove4   ,cold ,water  
,pone4  ,make a stiff batter with a     
quart of ,indian meal1 cold water and a 
little salt2 work it well with the hand2
 grease a pan or oven1 and bake it      

three-quarters of an hour4 ,eat it hot  
at dinner1 or with milk at supper4      
,indian ,bread with ,butter-milk4  ,to  
one quart of butter-milk1 slightly      
warmed1 put a tea-spoonful of           
salaeratus1 dissolved in water1 two     
eggs1 well beaten1 a table-spoonful of  
melted butter or lard1 a little salt2   
stir in with a spoon as much ,indian    
meal as will make a thick batter2 beat  
it for a few minutes1 grease your pans1 
and bake quickly4 ,if you bake this     
quantity in two pans1 a half hour will  
be sufficient1 or if in one1 it will    
take an hour4 ,look at it often while   
baking1 as it is liable to burn4 ,an    
excellent recipe4   ,little ,indian     
,cakes4  ,put a spoonful of lard in a   
quart of meal1 and two tea-spoonsful of 
salt1 pour boiling water on half the    
meal1 stir it2 then add as much cold    
water as will enable you to make it out 
in cakes of a convenient size1 bake on  
the bake-iron over the fire4   ,maryland
 ,corn ,cakes4  ,mix a pint of corn meal

 with rich milk1 a little salt1 and an  
egg1 it should be well beaten with a    
spoon1 and made thin enough to pour on  
the iron2 take in cakes the size of a   
breakfast plate2 butter and send them   
hot to table4   ,a ,virginia ,hoe ,cake4
  ,pour warm water on a quart of ,indian
 meal1 stir in a spoonful of lard or    
butter1 some salt1 make it stiff1 and   
work it for ten minutes1 have a board   
about the size of a barrel head1 7or the
 middle piece of the head will answer17 
wet the board with water1 and spread on 
the dough with your hand1 place it      
before the fire1 prop it aslant with a  
flat-iron1 bake it slowly1 when one side
 is nicely brown1 take it up and turn   
it1 by running a thread between the cake
 and the board1 then put it back1 and   
let the other side brown4 ,these cakes  
used to be baked in ,virginia on a large
 iron hoe1 from whence they derive their
 name4   ,batter ,bread with ,yeast4    
,rub a piece of butter the size of an   
egg1 into a quart of com meal1 add a    

little salt1 make it in a batter with   
two eggs and some new milk1 add a       
spoonful of yeast1 set it by the fire an
 hour to rise1 butter little pans1 and  
bake with a quick heat4   ,carolina     
,corn ,rolls4  ,take a pint of corn     
meal2 pour over it sufficient boiling   
water to make a very stiff dough1 then  
add a table-spoonful of salt1 and permit
 it to stand until about milk-warm2 work
 it well with the hand1 then make out   
the rolls1 of an oblong shape1 and bake 
them from half to three-quarters of an  
hour1 according to their size4 ,the     
addition of a small lump of butter or   
lard is an improvement4 ,if they are    
rightly made1 they will split on the top
 in baking1 and can be eaten by those   
who cannot partake of other preparations
 made of corn flour4   ,mixed ,bread4   
,put a little salt1 and a spoonful of   
yeast1 into a quart of flour2 make it   
sufficiently soft with corn meal gruel2 
let it rise2 bake in a mould4   ,new    
,england ,hasty ,pudding1 or            

,stir-about4  ,boil three quarts of     
water in an iron pot2 mix a pint of     
,indian meal in cold water1 and make it 
thin enough to pour easily2 when the    
water boils1 pour it in2 stir well with 
a wooden stick kept for the purpose2 it 
takes about an hour to boil2 salt to    
your taste2 stir in dry meal to make it 
thick enough1 beating it all the time4  
,eat it with milk or molasses1 or butter
 and sugar4 ,this is said to be a       
wholesome diet for dyspeptic patients1  
and makes a good meal for children4     
,corn ,muffins4  ,warm three pints of   
milk1 and stir into it as much corn meal
 as will make it as thick as pudding    
batter1 add two handsful of wheat flour1
 two tea-spoonsful of salt1 three eggs1 
and a tea-cup of yeast4 ,beat the whole 
well together1 and let it rise about six
 hours1 when bake as other muffins4     
,soaked ,crackers for ,tea4  ,pour      
boiling water on crackers1 put in some  
butter and a little salt2 cover them    
close and keep them warm till tea is    

ready2 if you have milk1 boil it1 and   
pour over instead of water4 ,this is    
easily prepared4      ,,pies1           
,,puddings1 ,,cakes1 c4   ,to ,make     
,common ,pies4  ,one pound of lard to a 
gallon of flour will make very good     
common pies4 ,work the lard in the      
flour1 put in some salt1 and wet it with
 water1 make it so that it can just be  
rolled out1 when you have put in the    
fruit1 wet the crust with water1 put on 
the top and close it up1 stick it with a
 fork on the top4   ,to ,stew ,fruit for
 ,pies4  ,all fruits that are not fully 
ripe should be stewed and sweetened4 ,to
 boil a gallon of molasses at a time1   
and keep it to sweeten pies1 is cheaper 
than sugar1 and answers a very good     
purpose1 where there is a large family4 
,when fruit is fully ripe it does very  
well to bake in pies1 without being     
stewed4  ,after washing the dried fruit1
 put it on to stew in a bell-metal      
kettle over the fire1 or in a tin pan in
 a stove1 let it have plenty of water1  

as it swells very much1 and if it seems 
dry1 put in more water4 ,apples take    
longer to stew than peaches1 and should 
have more water4 ,fruit stewed in this  
way is very good to put on the table to 
eat with meat4 ,do not stir the fruit   
while it is stewing1 or it will burn4   
,dried cherries and damsons may be      
stewed in the same manner1 adding the   
sugar before they are quite done4   ,pie
 ,crust4  ,sift a pound and a half of   
flour1 and take out a quarter for       
rolling2 cut in it a quarter of a pound 
of lard1 mix it with water1 and roll it 
out2 cut half a pound of butter1 and put
 it in at two rollings with the flour   
that was left out4  ,for making the     
bottom crust of pies1 cut half a pound  
of lard into a pound of flour1 with a   
little salt2 mix it stiff1 and grease   
the plates before you make pies2 always 
make your paste in a cold place1 and    
bake it soon4  ,some persons prefer     
mixing crust with milk instead of water4
   ,paste for ,puddings4  ,sift a pound 

of flour1 have half a pound of butter   
and quarter of a pound of lard1 save out
 a quarter of the flour for rolling1 cut
 the lard into the remainder1 and mix it
 with water2 roll it out1 and flake in  
half of the butter2 dust over it some of
 the flour1 close it up2 roll it again1 
and put in the rest of the butter4 ,this
 quantity will make crust for five or   
six puddings4   ,another ,way4  ,to     
three and a half pounds of sifted flour1
 put two pounds of lard1 and a piece of 
volatile salts 7as large as a full sized
 nutmeg7 dissolved in a little          
water2--make a pretty stiff paste2 then 
roll in three-quarters of a pound of    
butter4 ,this will make about eight pies
 and twelve shells4   ,puff ,paste4     
,sift a pound of flour1 and take out a  
quarter for rolling1 divide a pound of  
butter into four parts1 cut one part of 
the butter into the flour with a knife1 
make it a stiff dough with water1 roll  
it out1 and flake it with part of the   
butler1 do this three times till it is  

all in1 handle it as little as possible1
 and keep it in a cool place4 ,this     
quantity will make crust sufficient for 
three puddings and ten puffs4 ,they     
should bake with a quick beat1 but do   
not let them burn1 they will take from  
ten to fifteen minutes to bake1         
according to the number of layers of    
paste4 ,do not put on the preserves till
 a short time before they are eaten4    
,rich ,mince ,pies4  ,take four pounds  
of beef1 boiled and chopped fine1 pick  
and chop three pounds of suet1 wash two 
pounds of currants1 and one of raisins2 
grate the peel of two lemons1 and put in
 the juice1 pound a spoonful of dried   
orange peel1 slice an ounce of citron1  
and chop twelve large apples1 mix these 
together with three pounds of sugar1    
half a pint of wine1 and the same of    
brandy--and sweet cider to make it a    
proper thickness1 put in mace and nutmeg
 to your taste4 ,if the cider is not    
sweet1 you must put in more sugar before
 the pies are baked1 cut several places 

in the top of each with a pair of       
scissors4   ,mince ,pies not so ,rich4  
,take four pounds of beef after it has  
been boiled and chopped1 one of suet1   
two of sugar1 two of raisins1 and four  
of chopped apples1 mix these together   
with a pint of wine and cider1 to make  
it thin enough1 season to your taste    
with mace1 nutmeg and orange peel2 if it
 is not sweet enough1 put in more sugar4
 ,warm the pies before they are eaten4  
,where persons are not fond of suet1 put
 butter instead1 and stew the apples    
instead of so much cider4   ,farmers'   
,mince ,pies4  ,when you kill a beef1   
save the head for pies2 it is some      
trouble to prepare it1 but it is very   
nice for the purpose4 ,split the head1  
take out the brains and eyes1 wash it   
well in cold water1 and soak it all     
night with two hog's heads that have    
been cleaned2 in the morning1 boil them 
till you can take out the bones easily2 
skim off the froth as it rises1 or it   
will stick to the meat2 pick out the    

bones1 and chop it fine1 with three     
pounds of suet4 ,this should be done the
 day before you want to bake4  ,mix to  
this quantity of meat1 two gallons of   
chopped apples1 four pounds of raisins1 
half a gallon of boiled molasses1 a pint
 of currant wine1 a tea-cup of rose     
brandy1 an ounce of cinnamon1 orange    
peel and mace1 from two to four nutmegs1
 and sweet cider enough to make it the  
right thickness2 if the cider is not    
sweet1 put in more molasses2 when all is
 mixed1 it is best to bake a small pie1 
as you can alter the seasoning1 if it is
 not to your taste4 ,if you have not    
raisins1 dried cherries or small grapes1
 that have been preserved in molasses1  
are very good1 or stewed dried apples1  
instead of green2 and where you have no 
cider1 stew the apples in plenty of     
water1 so as to have them very soft2 a  
little good vinegar1 sweetened and mixed
 with water1 also does instead of cider1
 but is not so good4  ,this will make   
about forty pies1 and if you have a     

convenient way of keeping them1 you may 
bake all at once1 as they will keep for 
two months very readily when the weather
 is cold4 ,if you do not bake all at    
once1 put what is left in a jar1 cover  
the top with melted suet1 and over this 
put a piece of white paper1 with a      
tea-cup of spirits poured on the top2   
tie it up and keep it where it will not 
freeze4 ,where persons have a large     
family1 and workmen on a farm1 these    
pies are very useful4   ,rhubarb ,pie4  
,peel the stalks1 cut them in small     
pieces1 and stew them till very soft in 
a little water2 when done1 mash and     
sweeten with sugar2 set it away to cool2
 make a puff paste1 and bake as other   
pies4 ,some prefer it without stewing1  
cutting the stems in small pieces1 and  
strewing sugar over them before the     
crust is put on4 ,these pies will lose  
their fine flavor after the first day4  
,they take less sugar than gooseberries4
   ,peach ,pie4  ,take mellow clingstone
 peaches1 pare1 but do not cut them2 put

 them in a deep pie plate lined with    
crust1 sugar them well1 put in a        
table-spoonful of water1 and sprinkle a 
little flour over the peaches2 cover    
with a thick crust1 in which make a cut 
in the centre1 and bake from            
three-quarters to one hour4   ,sweet    
,potato ,pie4  ,boil the potatoes1 skin 
and slice them2 put a layer of potatoes 
and a layer of good apples sliced thin  
in a deep dish2 put potatoes and apples 
alternately till the dish is filled1 mix
 together wine1 water1 sugar1 butter and
 nutmeg1 and pour over1 cover it with   
crust1 and bake as oyster pie4   ,pork  
,mince ,pies4  ,take pieces of fresh    
pork that have been left from sausage   
meat1 or any trimmings of the hams or   
shoulders2 boil them1 then chop4 ,have  
two heads nicely washed and cleaned1    
boil1 pick out the bones and chop them2 
mix with the other meat1 and season as  
you do other mince pies1 they do not    
require any suet4 ,the lower crust of   
mince pies need not be so rich as the   

top2 always cut several places in the   
top crust with scissors1 to keep the    
juice from wasting4 ,when you warm mince
 pies1 do it gradually1 and do not have 
the crust scorched4 ,some prefer them   
cold4 ,when the pies are very plain1 a  
little preserve syrup1 and a glass of   
wine added is an improvement4   ,currant
 ,pie4  ,after stemming green currants1 
scald them1 and allow them to stand     
awhile2 pour off the water2 have the    
crust in your plates2 put in the        
currants1 sweeten them well2 put in a   
little water1 a dust of flour and a     
little orange peel4 ,gooseberries are   
prepared in the same way1 but require   
more sugar4 ,cherries should not be     
scalded4   ,pumpkin ,pudding4  ,choose a
 yellow pumpkin1 with a fine grain1 pare
 and cut it in small pieces1 boil it in 
plenty of water1 and take it up as soon 
as it is done1 or it will soak up the   
water2 to a gallon of pumpkin1 stewed   
and mashed1 put two quarts of milk1     
eight eggs1 half a pound of butter1 half

 a tea-cup of lemon or rose brandy2     
nutmeg and sugar to your taste2 bake it 
in deep plates1 with a bottom crust4    
,apple ,pudding4  ,take three pints of  
stewed apples1 well mashed1 melt a pound
 of butter1 beat ten eggs with two      
pounds of sugar1 and mix all together   
with a glass of brandy and wine2 pat in 
nutmeg to your taste1 and bake in puff  
paste4   ,quince ,pudding  ,take six    
quinces1 pare them1 cut them in         
quarters1 and stew them1 in a little    
water with lemon peel2 cover them and   
let them cook gently till soft1 when    
mash1 or rub them through a sieve2 mix  
them with sugar till very sweet1 season 
with mace and nutmeg2 beat up four eggs 
and stir in with a pint of cream2 bake  
it in paste4   ,potato ,pudding4  ,take 
a pound and a half of well mashed       
potatoes2 while they are warm put in    
three-quarters of a pound of butter2    
beat six eggs with three-quarters of a  
pound of sugar1 rolled fine1 mix all    
well together1 and put in a glass of    

brandy2 season with nutmeg1 mace or     
essence of lemon1 and bake in paste4    
,cocoanut ,pudding4  ,take              
three-quarters of a pound of grated     
cocoanut1 with the brown skin taken off1
 half a pound of sugar1 the same of     
butter1 the whites of six eggs1 beaten  
light1 half a pint of cream1 a glass of 
brandy1 or rose-water1 and a quarter of 
a pound of crackers1 pounded fine1 beat 
them together and bake in paste4 ,if you
 wish the pudding rich1 take a pound of 
butter1 the same quantity of cocoanut1  
of sugar and whites of eggs1 omitting   
the crackers and cream4 ,season as      
above4 ,this quantity will fill six     
dessert plates of large size4   ,sweet  
,potato ,pudding4  ,boil the potatoes1  
take off the skin1 mash and strain them 
while warm2 to a pound of potatoes put  
half a pound of butter2 beat six eggs   
with half a pound of loaf-sugar1 add a  
little mace or nutmeg2 mix all together1
 and bake with or without paste4        
,lemon ,pudding4  ,grate the rind of six

 fresh lemons1 squeeze the juice from   
three1 and strain it2 beat the yelks of 
sixteen eggs very light1 put to them    
sixteen table-spoonsful of powdered     
sugar1 not heaped1 with four crackers   
finely powdered2 beat it till light2 put
 a puff paste in your dish and bake in a
 moderate oven4   ,another ,way4  ,take 
one pound of potatoes strained through a
 sieve1 half a pound of butter1 the same
 of rolled sugar1 the juice of two      
lemons and the peel of one2 beat five   
eggs1 and mix all together with a glass 
of wine and a nutmeg4   ,a ,preserve    
,pudding4  ,take a deep dish1 butter it 
well and spread a layer of preserves1   
without syrup--either quinces1 citron1  
apples or peaches2 rub together a pound 
of fresh butter1 and the same of        
powdered loaf-sugar1 and add the yelks  
of sixteen eggs well beaten2 pour this  
on the preserves1 bake it in a quick    
oven for half an hour2 it may be set by 
till the next day2 beat the whites of   
the eggs as for island1 seasoning with  

currant jelly1 and spread it over the   
pudding cold1 just as it goes to table4 
,this makes a rich dish and is eaten    
without sauce4 ,this quantity will bake 
in four ordinary pie plates4   ,arrow   
,root ,pudding4  ,take four table       
spoonsful of arrow root1 mixed in a     
little cold milk2 pour on this a quart  
of boiling milk1 beat six eggs with     
three table spoonsful of sugar1 and stir
 all together with a spoonful of butter1
 bake it twenty minutes in paste4       
,rice ,pudding4  ,pour a quart of       
boiling milk on a pint of rice flour1   
stir it well1 and put in six spoonsful  
of sugar1 one of butter1 and four eggs1 
beat all together1 and bake in deep     
plates1 with or without crust4  ,another
 ,way4  ,boil half a pound of rice till 
soft1 when nearly cold stir in half a   
pound of white sugar1 a quarter of a    
pound of butter1 and three eggs well    
beaten2 grate in half a nutmeg1 stir in 
a pint of rich milk2 pour all in a      
yellow dish and bake half an hour2 then1

 put a thick coating of loaf sugar on   
the top1 and eat hot1 with or without   
cream4   ,pudding ,of ,whole ,rice4     
,boil a pint of washed rice in milk or  
water1 till soft1 put in a lump of      
butter1 five eggs1 and sugar to your    
taste1 season with essence of lemon1 or 
lemon peel1 and mix in cream to make it 
thin enough to pour1 bake it in paste1  
in deep plates4   ,a ,pudding ,of ,corn 
,meal4  ,pour three pints of boiling    
milk on nearly half a pint of sifted    
corn meal1 stir in half a pound of      
butter1 add four eggs1 a little nutmeg1 
rose brandy1 and the grated peel of a   
lemon1 sweeten it1 and bake it in paste4
   ,corn ,pudding in ,paste4  ,to two   
pounds of mush moderately warm1 put     
three-quarters of a pound of butter1 the
 yelks of six eggs1 the rind of one     
lemon1 and juice of two2 sugar and      
nutmeg to your taste1 and bake in paste 
as potato puddings4 ,this is much       
admired4   ,richmond ,pudding4  ,take   
one pound of raisins1 stoned and        

chopped1 half a pound of currants rubbed
 in flour1 a pound and a half of grated 
bread1 a pound of suet shred fine1 eight
 eggs1 two glasses of brandy1 and two of
 wine2 beat them all together1 adding   
the eggs at the last2 dip your bag or   
cloth in boiling water and flour it     
well2 pour in the pudding and tie it up1
 leaving room for it to swell2 allow it 
four hours to boil2 eat it with white   
sauce4   ,suet ,pudding4  ,take half a  
pound of suet chopped fine1 four        
tea-cups of flour1 and five eggs2 beat  
these together with a quart of milk1 and
 half a spoonful of salt2 put in three  
tea-cups of raisins just before you tie 
it up2 they should be rubbed in flour to
 prevent them from sinking2 dried       
cherries1 or pared dried peaches1 are   
very good instead of raisins2 scald the 
cloth and flour it2 leave room for the  
pudding to swell4 ,if you put one-fourth
 corn meal1 you can do with fewer eggs4 
,cheese ,cakes4  ,take one quart of     
curd1 after the whey has been strained  

off1 mix with it half a pound of fresh  
butter1 an ounce of pounded blanched    
almonds1 the whites of three eggs1 a    
tea-cup of currants2 season with sugar  
and rose water to your taste1 and bake  
in plates with paste4   ,baked ,apples4 
,wash and core your apples1 and in the  
vacancy left by the core1 put brown     
sugar1 and bake them in a stove or oven4
   ,batter ,pudding with ,green ,fruit4 
,make a batter as for suet pudding4 ,if 
you have small fruit1 put it in whole2  
if apples1 chop them fine2 boil it three
 hours4   ,custard ,bread and ,butter   
,pudding4  ,fill a pan with slices of   
buttered bread1 with raisins1 grated    
nutmeg and sugar over each slice2 beat  
six eggs with a tea-cup of sugar2 add   
two quarts of rich milk1 and pour it    
over the bread and butter2 bake it in a 
stove or oven4   ,balloon ,puddings4    
,mix a pint of rich milk with a pound   
and a quarter of flour2 break nine eggs2
 beat the yelks with the batter1 the    
whites alone2 when they are mixed1 stir 

in three-quarters of a pound of melted  
butter2 grease cups or bowls with       
butter2 pour in the batter1 and bake    
them half an hour2 if in a dutch-oven1  
put some water in the bottom2 eat them  
with white sauce4   ,plain ,rice        
,pudding4  ,put two quarts of good milk 
in a tin pan1 with a tea-cup of whole   
rice1 the same of stemmed raisins1 and a
 little nutmeg or cinnamon1 and sugar to
 your taste4 ,if you bake it in a       
dutch-oven1 it is best to put a little  
water in the bottom before you set it   
in2 bake it till the rice is soft1 and  
there is a brown crust on the top4   ,a 
,rice ,dish with ,fruit4  ,put a tea-cup
 of rice in a quart of milk1 and boil it
 very slowly to keep it from burning2   
when done1 add a little salt1 a tea-cup 
of cream1 and sugar enough to sweeten   
it2 have ready1 in a deep dish1 any     
fruit that is in season1--cherries1     
blackberries or apricots1 apples1 or    
peaches1 cut up and well sweetened1 but 
uncooked2 spread the rice roughly over1 

and bake it slowly two hours4 ,it may be
 eaten with cream1 and nutmeg1 and is   
quite as good cold as warm4   ,bread    
,pudding4  ,bread pudding is made out of
 bread that is too dry to use2 cut it   
fine1 boil it in milk1 and mash it well2
 beat four eggs and put in1 with half a 
pound of raisins2 boil it an hour and a 
half1 or bake it4   ,bread and ,apple   
,pudding4  ,to be eaten with ,sauce4    
,put a layer of buttered bread in the   
bottom of a well buttered dish1 with    
chopped apples1 sugar1 grated bread and 
butter1 and a little pounded cinnamon2  
fill up the dish with alternate layers  
of these articles1 observing that it is 
better to have the inner layer of bread 
thinner than that of the top and bottom4
 ,this is a nice dish for those who     
cannot partake of pastry4   ,custard    
,hasty ,pudding4  ,put a quart of new   
milk on to boil2 then mix a tea-cup of  
rice flour with a little milk1 two eggs1
 and three spoonsful of sugar2 beat it1 
and when your milk boils1 stir it in2   

let it boil five minutes--when pour it  
out on some buttered toast1 in a bowl or
 dish1 and grate nutmeg over it4        
,elkridge ,huckleberry ,pudding4  ,one  
pound of flour1 one of light-brown      
sugar1 eight eggs--beat as sponge cake1 
and add one quart of berries1 nicely    
picked1 washed1 and allowed to dry1 bake
 as sponge cake4 ,this maybe served with
 sauce2 either ,lot or cold4            
,huckleberry ,pudding4  ,make a batter  
of five eggs to a quart of milk1 and a  
little butter2 pick1 wash1 and rub in   
flour a pint or more of huckleberries1  
put them in1 and bake as long as other  
puddings1 or boil it in a bag4   ,green 
,corn ,pudding4  ,cut the green corn    
through the grain1 and scrape it off the
 cob with the back of a knife2 prepare a
 batter made of a quart of rich milk1   
two eggs1 and wheat flour1 and a little 
salt2 then add the corn1 and beat it    
well for a few minutes3 it should be of 
a consistence to pour easily2 grease the
 pan1 and pour it in2 bake with quick   

heat in a stove or spider1 about half an
 hour4 ,six ears of corn will be enough 
for a quart of milk1 or you may double  
the quantity2 eat it with butter1 sugar 
and cream1 molasses1 or any sauce that  
is convenient4   ,baked ,pudding4  ,boil
 a quart of milk1 and stir into it half 
a pint of corn meal and a tea-spoonful  
of salt--mix this well together2 beat   
two eggs1 stir in when nearly cold2 add 
a tea-cup of chopped suet1 two          
table-spoonsful of sugar1 a little      
spice--grease a pan1 and pour it in2    
bake three-quarters of an hour4 ,eat it 
with sugar and cream1 or molasses sauce4
   ,a ,boiled ,indian ,pudding4  ,boil a
 quart of milk1 and stir in meal to make
 it a thick batter2 put in a            
tea-spoonful of salt1 a tea-cup of suet1
 a spoonful of sugar2 mix2 these well   
together1 add two eggs1 well beaten4 ,if
 you have dried peaches1 soak them2     
sprinkle them with dry flour1 and put   
them in1 or put in raisins1 previously  
rubbed with wheat flour-beat it well2   

have your pot boiling1 scald the bag1   
flour it1 and put in the pudding1--it   
will boil in two hours4 ,eat with sugar 
and cream1 molasses1 or any kind of     
pudding sauce4   ,boiled ,bread         
,pudding4  ,take a loaf of stale light  
bread1 tie it in a cloth1 boil it an    
hour1 and eat it with sauce4   ,a       
,bird's ,nest ,pudding4  ,pare and core 
some apples1 enough to fill a deep dish1
 they should be ripe1 and such as will  
cook easily4 ,make a custard of five    
eggs1 to a quart of milk1 and sugar and 
nutmeg to taste2 pour this over1 and    
bake half an hour4   ,little ,puddings  
in ,pans4  ,beat four eggs very light2  
make a batter of two tea-cups of flour1 
three of milk1 and one of cream2 pour in
 the eggs1 and beat all well together2  
put in a spoonful of melted butter2     
grease your shallow pins or cups1 and   
bake from twenty to thirty minutes2 eat 
them with sauce1 or sugar1 cream and    
nutmeg4   ,switzerland ,pudding4  ,make 
a hatter of five eggs1 a quart of milk  

and flour2 pare and core enough good    
apples to cover the bottom of your pan1 
fill the holes where the cores came out 
with sugar1 grease the pan1 lay them in1
 and pour the batter over1 bake it an   
hour and a half1 and make wine sauce to 
eat with it4   ,boiling ,puddings4  ,in 
boiling puddings1 you must observe to   
have plenty of water in the pot2 the    
pudding should be turned frequently1    
have the water boiling when it goes in1 
and do not let it stop4 ,have a         
tea-kettle of water by the fire to pour 
in as it evaporates4 ,when the pudding  
is done1 it should be dipped in a pan of
 cold water1 to prevent its adhering to 
the cloth4   ,screw ,dumplings4  ,roll  
out some paste thin1 in a long strip1   
lay in preserves of any kind1 or stewed 
fruit1 well sweetened1 roll it up and   
close it tight1 pin it up in a towel1   
and boil it an hour1 eat it with butter1
 sugar and cream1 or sauce4   ,large    
,dumplings4  ,take green fruit of any   
kind--peaches1 apples1 cherries1        

blackberries1 or huckleberries1 make    
crust as for pies1 roll it out1 put in  
the fruit1 and pin it in a cloth1 boil  
it two hours4   ,peach and ,apple       
,dumplings4  ,make crust as for plain   
pies1 cut it in as many pieces as you   
want dumplings1 pare and core the       
apples1 roll out the crust1 and close   
them up1 have the water boiling when    
they go in1 and let them boil           
three-quarters of an hour4 ,peaches     
pared and stoned make very good         
dumplings1 eat them with sauce of any   
kind1 or sugar1 cream and butter4       
,light ,bread ,dumplings  ,take as much 
lightened dough as will make a loaf of  
bread1 work into it half a pound of     
stemmed raisins1 tie it up in a cloth1  
and boil it an hour and a half4   ,rice 
,dumplings  ,wash and pick a pint of    
rice1 boil it in water till it is soft2 
have some apples pared and cored whole1 
fill the holes with sugar1 cover them   
over with the rice1 and tie each one    
separately in a cloth2 boil them till   

the apples are done4   ,indian ,suet    
,dumplings  ,chop beef suet fine1 and to
 a pint of ,indian meal1 take a         
table-spoonful of the suet and a little 
salt2 pour on boiling water enough to   
make a stiff dough1 work it well1 make  
into round cakes1 and boil in clear     
water4 ,these are good when vegetables  
are scarce1 to eat with meat1 or as a   
dessert with sugar or molasses4   ,corn 
,dumplings4  ,when you boil corned beef1
 new bacon1 or pork1 you can make       
dumplings1 by taking some grease out of 
the pot1 with some of the water1 and    
pouring it hot on a quart of ,indian    
meal1 mix and work it well1 7it will not
 require salt17 make it into little     
round cakes2 7they should be stiff1 or  
they will boil to pieces27 take out the 
meat when it is done1 and boil the      
dumplings in the same water for half an 
hour4 ,they may be eaten with molasses1 
and make a good common dessert4   ,pan  
,cakes4  ,take five eggs to a quart of  
milk1 make a thin batter with flour1    

have a little hot lard in the           
frying-pan1 and pour in enough batter to
 cover the bottom2 turn and fry the     
other side2 if eggs are scarce1 a       
tea-spoonful of salaeratus will supply  
the place of two4 ,eat them with wine   
and sugar4   ,water ,pan ,cakes--a cheap
 ,dessert4  ,stir a quart of warm water 
in sufficient flour to make a batter of 
moderate thickness2 dissolve a          
tea-spoonful of salaeratus1 with a      
little salt1 into a tea-cupful of       
butter-milk1 or sour cream2 beat it     
well2 put a little lard in a frying-pan1
 and when it is hot1 fry them4 ,they are
 much better to be eaten hot1 with      
sauce1 sugar and cream1 or any thing you
 may fancy4 ,this is a very cheap       
dessert1 and has been thought nearly    
equal to pan cakes made with milk and   
eggs4   ,apple ,fritters4  ,allow four  
eggs to a quart of milk2 make a thick   
batter with flour1 and beat it well2    
stir in a quart of apples1 chopped fine3
 have a frying-pan with hot lard1 and   

drop a spoonful in a place2 fry them    
light brown on both sides1 and eat with 
sugar and wine1 or sweet cider4   ,rice 
,fritters4  ,to a pint of rice flour add
 a tea-spoonful of salt and a pint of   
boiling water2 beat four eggs and stir  
them in1 have hot lard in a frying-pan1 
and fry them as other fritters4         
,indian ,meal ,fritters4  ,take a quart 
of butter-milk1 7in which dissolve a    
tea-spoonful of salaeratus17 stir in    
meal to make a batter of suitable       
thickness1 a tea-spoonful of salt and   
two eggs2 beat all well together1 and   
fry in hot lard1 as other fritters4 ,if 
you like1 you can put in chopped apples4
 ,eat with sugar or molasses4   ,snow   
,fritters4  ,take of light new fallen   
snow1 three table-spoonsful for every   
egg you would otherwise use--that is1 if
 you would wish the quantity that three 
eggs would make in the usual way1 take  
nine table-spoonsful of snow1 and stir  
in a quart of rich milk that has been   
setting in a very cold place1 so that it

 will not melt the snow1 and destroy its
 lightness2 put in a tea-spoonful of    
salt1 and enough wheat flour to make a  
stiff batter2 have ready a frying-pan   
with boiling lard1 and drop a spoonful  
in a place as with other fritters1 and  
set the remainder in a cold place till  
the first are done4 ,eat them with wine 
sauce1 or sugar1 butter and cream1 or   
any thing you fancy4   ,rice ,flummery4 
,rice that is ground coarse1 in a       
hand-mill1 is much better for making    
flummery than the flour you buy3 put    
three pints of milk to boil1 mix with   
water two tea-cups of ground rice1 and  
stir it in the milk when it boils2 while
 the milk is cold1 put in it two dozen  
peach kernels1 blanched1 and rolled with
 a bottle2 wet your moulds with cold    
cream or water2 keep stirring the rice  
till it is thick1 when pour it out in   
the moulds2 just before dinner turn them
 out on dishes1 have cream1 sugar and   
nutmeg mixed1 to eat with it4   ,rice   
,milk4  ,take a tea-cupful of rice1 boil

 it till about half done1 and let all   
the water be evaporated2 then add the   
milk1 and beat an egg with some flour1  
and stir in2 let it boil n few minutes1 
and season with sugar and nutmeg4       
,wine ,sauce for ,puddings4  ,mix a     
spoonful of flour in a tea-cup of water1
 with two spoonsful of sugar and one of 
butter2 stir this in half a pint of     
boiling water2 let it boil a few        
minutes1 when add a glass of wine and   
some nutmeg4   ,white ,sauce4  ,take    
half a pound of powdered white sugar1   
and quarter of a pound of butter1 beat  
them well together with a glass of wine1
 and grate in half a nutmeg4 ,a little  
currant jelly is preferred by some in   
this sauce instead of wine4   ,cream    
,sauce4  ,boil half a pint of cream1    
thicken it a very little1 and put in a  
lump of butter2 sweeten it to your      
taste1 and after it gets cold add a     
glass of white wine2 this is good to eat
 with boiled rice1 plain pudding1 or    
apple dumplings4   ,molasses ,sauce4    

,put half a pint of molasses to boil in 
a skillet1 with a piece of butter the   
size of an egg2 when it has boiled a few
 minutes1 pour in a tea-cup of cream1   
and grate in half a nutmeg2 this is the 
most economical way of making sauce4    
,egg ,sauce4  ,take the whites of three 
eggs and the yelks of two1 beat them    
till very light1 and add a large        
table-spoonful of butter ready creamed1 
with sugar and nutmeg to your taste2    
boil three glasses of wine1 and pour    
over the other ingredients1 put it over 
the fire1 and let it boil two minutes1  
stirring all the time4 ,this is nice    
sauce for any kind of pudding4   ,cherry
 ,toast4  ,stone and stew a quart of    
ripe cherries1 sweeten them1 place some 
slices of buttered toast in a deep dish1
 and put the stewed cherries over them4 
,a little powdered cinnamon or grated   
nutmeg may be put on the toast4   ,apple
 ,custard4  ,lay a crust in your pie    
plates1 slice apples thin and half fill 
the plates1 pour over a custard made of 

four eggs to a quart of milk1 sweeten   
and season it2 bake it slowly4          
,custard baked in ,cups4  ,beat up five 
eggs with two heaped spoonsful of sugar1
 mix these with a quart of rich milk and
 a little nutmeg2 fill the cups1 pour   
water in the bottom of a dutch-oven or  
dripping-pan1 and set them in and bake  
them till thick4   ,boiled ,custard4    
,put on to boil a quart of new milk2    
have ready a dozen peach kernels1       
scalded1 peeled1 and rubbed fine with a 
bottle1 beat five or six eggs1 with some
 sugar1 and when the milk boils stir    
them in with the kernels2 keep stirring 
till it thickens1 but do not let it     
boil1 or it will curdle2 then take it   
off the fire1 pour it in a pitcher1 and 
continue to stir till it is nearly cold1
 when pour it into your cups1 and grate 
nutmeg over the top of each4 ,if you    
wish to have it flavored with lemon1    
boil some peel with the milk4 ,this     
custard may be put in a glass bowl1 and 
an island on the top4   ,cold ,custard4 

,sweeten half a gallon of milk1 put into
 it a table-spoonful of rennet wine1 and
 let it stand in a warm place till it   
begins to come1 when it should be set in
 cold water till dinner time2 just as   
you take it to table1 pour some cream on
 it1 and grate nutmeg over the top4     
,cream ,custard4  ,to a pint of thin    
cream1 take one egg1 and beat and season
 as other custard2 bake it in a plate   
with paste2 this quantity is sufficient 
for one large plate1 and is more        
delicate than custard made in the usual 
way4   ,ice ,custard with ,vanilla4     
,boil three pints of rich milk with as  
much vanilla as will give it a good     
flavor2 sweeten it to your taste2 have  
ready four eggs well beaten1 pour the   
boiling milk on them1 and keep stirring 
till cool2 when put it to freeze4       
,custard with ,raisins4  ,stone and cut 
a tea-cup of raisins1 put them in a     
quart of milk2 when it boils stir in    
five eggs well beaten1 with two         
table-spoonsful of sugar1 and a little  

lemon peel2 keep stirring till it boils 
again1 then take it off the fire1 and   
stir till nearly cold2 when put it in   
cups1 or in a large bowl2 beat the      
whites of three eggs with sugar1 and    
when quite cold put them on the top of  
the custard4   ,to ,boil ,custard in    
,water4  ,beat the eggs1 sugar and      
seasoning together1 and put it in a     
pitcher or nice stone jar2 put in the   
milk and stir it well together2 set the 
pitcher in a pot of boiling water1 and  
stir till it is cooked1 when take the   
pitcher out and stir till nearly cool4  
,custard should never be boiled or baked
 two much--a minute too long will       
sometimes spoil it4   ,whips4  ,grate   
the peel of a lemon in a pint of cream1 
sweeten it with loaf sugar1 and whip it 
well2 beat the whites of three eggs and 
mix with it2 put apple jelly1 seasoned  
with lemon1 in the bottom of your       
glasses1 and as the froth rises put it  
on the top of the jelly4   ,trifle4     
,put slices of sponge cake or ,naples   

biscuit in the bottom of a deep glass   
dish2 on this put slices of preserved   
citron1 or apples preserved with lemon2 
pour over this a boiled custard1 and on 
the top put a whip made by the foregoing
 receipt4   ,floating ,island4  ,beat   
the whites of five eggs till the beater 
will stand up in them2 then add1 a      
little at a time1 four spoonsful of     
powdered loaf-sugar1 and currant jelly1 
or preserved syrup of any kind2 put rich
 milk in the bottom of a glass1 or china
 bowl1 and put the island on the top4   
,in making floating island1 you should  
allow the whites of six eggs to six     
persons4 ,you can have very good        
custards at the same time with the yelks
 of the eggs4   ,apple ,float4  ,to a   
quart of apples1 slightly stewed and    
well mashed1 put the whites of three    
eggs1 well beaten1 and four table-spoons
 heaping full of loaf sugar1 heat them  
together for fifteen minutes1 and eat   
with rich milk and nutmeg4   ,carrageen 
or ,irish ,moss ,blancmange4  ,wash in  

three waters half an ounce of ,carrageen
 moss2 drain and put it in two quarts of
 new milk1 let it boil for a few        
minutes1 strain it in a pitcher1 wet the
 moulds1 and pour it in while hot2 let  
it stand till it becomes thick1 when it 
may be eaten with sugar and cream1      
seasoned with peach or rose water1 or   
with a lemon rolled in the sugar4 ,some 
prefer seasoning the blancmange before  
putting it in the moulds4 ,it will keep 
in a cool place two days1 and is better 
to be made the day before it is eaten4  
,to ,keep ,suet for several ,months4    
,chop the suet you wish to preserve     
until summer as fine as for mince pies  
or puddings1 then add a table-spoonful  
of salt to three table-spoonsful of     
suet2 mix all well together1 and put it 
in jars4 ,keep it tied up close1 as     
exposure to the air makes it strong4 ,it
 should be soaked an hour before you    
wish to use it1 to remove the salt      
taste4   ,skim ,curds4  ,put to boil a  
gallon of sweet milk2 when it fairly    

boils1 pour in a quart of butter-milk2  
in a few minutes the curd will rise1    
which skim off and set by1 to cool for  
dessert2 season it as you help to it at 
table1 with cream and sugar to the      
taste4   ,whey ,skim ,curds4  ,boil the 
whey1 and put in a pint of sour         
butter-milk2 when the curds rise to the 
top take them off1 and set them in a    
cold place2 they make a nice dessert to 
eat with sugar1 cream and nutmeg4       
,cheese ,curds4  ,put to boil a gallon  
of skim milk1 stir into it two spoonsful
 of rennet wine2 when it turns1 dip up  
the curds and set them away to cool2 eat
 them with sweetened cream and nutmeg4  
,rennet ,wine for cold ,custards or     
,curds4  ,rub the salt from a nicely    
dried rennet1 and cut it up2 put it in a
 bottle1 and fill it up with good wine4 
,if care is taken to keep it filled up1 
it will last for several years1 to make 
cold custard and cheese curds4   ,to    
,preserve ,milk to use at ,sea4  ,to    
every quart of new milk put a pound of  

loaf-sugar2 let it boil very slowly in  
an iron pot1 over clear coals1 till it  
is as thick as thin cream--stirring it  
all the time1 pour it out in a pitcher1 
and stir till it is cold2 put in        
bottles1 cork it tight1 and put sealing 
wax over the corks2 it must be shaken   
before it is used4      ,,syrups1       
,,ices1 c4   ,lemon ,syrup4  ,clarify a 
pound of loaf or ,havana sugar1 or if   
you wish to make a large quantity1 allow
 half a pint of water to every pound of 
sugar1 and boil it1 skimming it when the
 scum arises1 until it is of the        
consistency of honey2 then to every     
pound of sugar1 add an ounce of tartaric
 acid4 ,if you do not find it sour      
enough1 after it has stood two or three 
days1 add more of the acid4 ,if you like
 the taste of oil of lemon1 add a few   
drops4 ,a small quantity of the syrup   
prepared in this way1 poured into cold  
water1 makes a refreshing drink in warm 
weather4   ,lemon ,syrup for ,seasoning4
  ,pare the lemons very thin1 and put   

the peel to boil in a quart of water2   
cover it1 to keep in the flavor2 put two
 pounds of loaf sugar to the peel of a  
dozen lemons1 and boil it till it       
becomes a rich syrup2 keep it corked up 
in a bottle1 to season ice cream4       
,syrup of ,lemon ,juice4  ,dissolve     
three pounds of loaf-sugar in three     
quarts of water1 squeeze and strain     
lemons enough to make a quart of juice2 
boil it slowly with the water and sugar1
 and take off the scum as it rises2 when
 it is quite clear1 strain and bottle   
it4 ,it will supply the place of fresh  
lemons when they cannot be had4   ,pine 
,apple ,syrup4  ,pare the pine apples1  
cut them in pieces1 and to three pounds 
of pine apple put a quart of water2     
cover it and let it boil till very soft1
 when mash and strain it2 to a pint of  
this juice put a pound of sugar1 boil it
 till it is a rich syrup1 and keep it   
corked up in bottles to season ice      
cream4   ,almond ,cream4  ,take a pound 
of blanched almonds1 and roll them fine 

with a bottle2 mix them with a few drops
 of rose-water1 and stir them into a    
quart of cream2 sweeten it with         
loaf-sugar1 put it in a pot over the    
fire1 and stir it till it thickens4     
,tincture of ,vanilla4  ,vanilla beans1 
well bruised1 half an ounce2 ,french    
brandy1 one gill2 let it stand one week1
 and it will be fit for use4 ,keep it   
corked tight4 ,this article will keep   
any length of time1 and is very         
convenient for seasoning ices4          
,superior ,receipt for ,ice ,cream4     
,one gallon of cream1 two pounds rolled 
loaf-sugar1 one tea-spoonful of oil of  
lemon4 ,if for vanilla cream2 use a     
table-spoonful of tincture of vanilla1  
two eggs beaten2 mix well and freeze in 
the usual way4 ,the seasoning should be 
well mixed with the sugar1 before it is 
added to the cream2 by this means1 it   
will be all flavored alike4 ,this has   
been much admired4  ,coloring for ice   
cream1 may be made in this way3 take of 
powdered cochineal1 cream of tartar and 

powdered alum1 each two drachms2 of     
salts of tartar1 ten grains2 pour upon  
the powders half a pint of boiling      
water2 let it stand for two hours to    
settle1 or filter through paper4 ,use as
 much of this infusion as will give the 
desired shade4 ,this produces a         
brilliant pink color4   ,freezing ,ice  
,cream4  ,take a bucket of ice and pound
 it fine2 mix with it two quarts of     
salt2 put your cream in a freezer2 cover
 it close1 and immerse it in the bucket2
 draw the ice round it1 so as to touch  
every part2 after it has been in a few  
minutes1 put in a spoon1 and stir it    
from the edge to the centre4 ,when the  
cream is put in a mould1 close it and   
move it in the ice1 as you cannot use a 
spoon without waste4   ,ice ,cream with 
,lemon4  ,roll two fresh lemons1 in as  
much powdered loaf-sugar as will sweeten
 a quart of cream2 if you wish the      
juice1 you can put some in with more    
sugar2 freeze it4 ,a good plan is to rub
 the lemon on a large lump of sugar1 and

 then use the sugar in sweetening the   
cream4   ,ice ,cream with ,fruit4  ,mix 
the juice of the fruit with as much     
sugar as will be wanted before you add  
the cream1 which need not be very rich4 
,pokeberry ,juice to ,stain ,ices4      
,mash and strain ripe pokeberries2 to   
each pint of juice put a pound of sugar2
 boil them together till it becomes a   
jelly2 when cold put it in a jar and tie
 it close2 use a small quantity of this 
to stain ice cream or jelly4            
,isinglass ,jelly4  ,to one ounce of    
shaved isinglass1 put a quart of water2 
boil it down1 to a pint1 and strain it  
through a flannel bag2 add some sugar   
and wine2 stir it and put it in glasses4
   ,blancmange4  ,shave an ounce of     
isinglass1 and dissolve it in boiling   
water2 then boil it in a quart of new   
milk2 strain it and sweeten it to your  
taste2 season as you prefer1 with rose  
water1 cinnamon1 or vanilla4            
,blancmange of ,jelly4  ,to one pint of 
calf's foot jelly1 add a pint of cream1 

a little mace1 and a quarter of a pound 
of loaf-sugar2 boil it fifteen minutes1 
stirring it constantly2 strain it       
through a flannel bag1 and when nearly  
cold put in n glass of white wine2 wet  
your moulds with cold cream before      
putting it in4   ,calf's ,foot ,jelly4  
,split the feet1 and soak them in cold  
water1 four or five hours2 wash them    
clean1 and put them to boil in six      
quarts of water2 when it has boiled down
 to one-half1 strain it through a       
colander1 and skim off all the fat that 
is on the top2 set it away to cool1 and 
when the jelly is quite stiff1 wipe it  
with a towel1 to take off any grease    
that should remain2 cut it in pieces1   
and pare of the discolored parts2 put it
 in your preserving kettle1 with half a 
pint of wine1 the juice and peel of two 
lemons1 mace and sugar to your taste1   
and the whites and shells of six eggs2  
after it has boiled twenty minutes1 pour
 in a little cold water1 to make it     
settle2 if any scum arises1 take it off2

 let it boil five minutes longer1 and   
take it off the fire2 keep it covered   
for about an hour1 when strain it       
through a bag that has been dipped in   
hot water1 and put it in your glasses4  
,when eggs are used in calf's foot and  
other jellies1 care should be taken to  
have the ingredients cool4 ,if the jelly
 is hot when the eggs are added1 it     
cannot be clarified so well--they should
 only cook by heating the jelly after   
they have been diffused1 by stirring    
them through it4   ,raisins in ,syrup4  
,make a syrup of half a pound of sugar  
to a pint of water1 boil and skim it2   
put in five bunches of raisins1 and let 
them boil twenty minutes2 if you prefer1
 you can pick off the stems4   ,to      
,blanch ,almonds and ,peach ,kernels4   
,pour boiling water on them1 which will 
make them peel easily2 either roll them 
with a bottle on the cake board or pound
 in a mortar1 with a little loaf-sugar2 
they should not be pounded too much or  
they will be oily2 peach kernels make a 

fine flavoring for custard1 but as they 
contain prussic acid1 do not use too    
many4   ,snow ,cream4  ,take the richest
 cream you can procure1 season it with a
 few drops of essence of lemon1 or syrup
 of lemon peel1 and powdered white      
sugar1 and if you choose a spoonful of  
preserve syrup1 and just as you send it 
to table1 stir in light newly fallen    
snow till it is nearly as stiff as ice  
cream4   ,kisses4  ,beat the whites of  
eight eggs till they will stand alone2  
put with them1 a little at a time1 a    
pound of powdered sugar2 roll a lemon in
 some of the sugar till the flavor is   
extracted4 ,after it is beaten very     
well1 drop it in heaps about the size of
 half an egg on a sheet of paper2 smooth
 them over with a spoon1 and let them be
 of a regular shape2 bake them in an    
oven that has been moderately heated1   
till they are of a pale brown color2 do 
not have the oven too cool1 or they will
 run together2 take them from the papers
 carefully1 and stick two together4     

,,cakes4   ,remarks on ,making and      
,baking ,cake4  ,the materials for      
making cake should be of the best       
quality1 as your success very much      
depends on it4 ,flour should be dried   
and sifted1 sugar rolled fine1 spices   
pounded and sifted4 ,where brown sugar  
is used1 it should be spread on a dish  
and dried before rolling it4 ,i have    
known very good pound cake made with    
brown sugar2 also jumbles1 c4 ,persons  
that make their own butter sometimes use
 it fresh from the churn1 which prevents
 the necessity of washing the salt out  
of it for cake1 and it mixes more       
readily than hard butter4 ,currants     
should be picked over1 washed and dried2
 raisins should be stemmed and stoned4  
,when these preparations are made the   
day before1 it is a great assistance4   
,eggs should be fresh1 or they will not 
beat light3 in beating the whites1 take 
a broad flat dish1 and beat them until  
you can hold the dish upside down1--this
 is a test of their lightness4 ,a large 

bowl is best for mixing and beating     
cake4 ,you must use your hand for mixing
 the sugar and butter1 and as you add   
the other ingredients1 you may take a   
large wooden spoon2 beat it some time   
after all is mixed4 ,the oven should be 
ready to bake immediately1 as standing  
makes cake heavy4 ,a brick oven is the  
most certain1--and over your pans of    
cake1 you should spread several layers  
of newspaper1 to prevent its browning   
too suddenly4 ,cake requires more time  
than bread3 a large cake should stay in 
the oven from an hour and a half to two 
hours1 turning and looking at it from   
time to time2 when you think it is      
sufficiently baked1 stick a broad bright
 knife in the centre2 if it is dry and  
free from dough when drawn out1 the cake
 is likely to be done1 though sometimes 
this is not a certain test1 and you will
 have to draw a little from the centre  
of the cake with the knife4 ,a broom    
straw will sometimes answer in a small  
cake instead of a knife4 ,a large stone 

pan1 with a cover1 is the best for      
keeping cake1 or a large covered bowl4  
,icing for ,cake4  ,roll and sift a     
pound of loaf-sugar2 whip the whites of 
three eggs2 put in the sugar gradually1 
and beat it for half an hour2 if it is  
so thick that it will not run1 put in   
some rose water2 let the cake be nearly 
cool2 dry it in an oven that is nearly  
cool4  ,another ,way4  ,put the white of
 one egg and a little rose water into   
half a pound of pulverized sugar1 and   
heat them together till they stand2 when
 it is nearly light enough1 add a few   
drops of lemon juice1 or a small portion
 of tartaric acid1 dissolved in a little
 water4 ,it must be beaten in a bowl    
which has never had any thing greasy in 
it1 7either cream or butter74 ,the cake 
must have a little flour sifted over it1
 and wiped off with a towel1 then cover 
it with a thin coat of the icing1 set it
 under the stove or in a place that is a
 little warm1 and let it harden2 then   
add the second coat thicker2 this will  

he perfectly white1 but the first is    
always dark and has crumbs through it4  
,a ,rich ,fruit ,cake4  ,have the       
following articles prepared before you  
begin the cake3 dry and sift four pounds
 of flour1 four pounds of butter with   
the salt washed out1 two pounds of      
loaf-sugar pounded1 one ounce of nutmegs
 grated1 an ounce of mace pounded2 wash 
four pounds of currants2 dry1 pick1 and 
rub them in flour2 stone and cut two    
pounds of raisins2 slice two pounds of  
citron1 blanch a pound of sweet almonds 
and cut them in very thin slices2 break 
thirty eggs1 separate the whites and    
yelks1 and beat them till very light2   
work the butter with your hand till it  
is soft as cream2 put in alternately the
 flour1 sugar and eggs4 ,when all are   
mixed in1 and the cake looks very light1
 add the spice1 fruit1 almonds1 and half
 a pint of brandy2 set it in a well     
heated oven to bake2 when it has risen1 
and the top is beginning to brown1 cover
 it with paper2 let it bake four hours1 

and when it is nearly cool1 ice it4     
,this will keep a long time in a stone  
pan1 covered close4   ,a cheaper ,fruit 
,cake4  ,take four pounds of flour1     
three of butter1 three of sugar1 two of 
raisins1 one of currants1 two dozen     
eggs1 an ounce of mace1 three nutmegs1  
and a half pint of brandy2 if you want  
it dark1 put in a little molasses2 mix  
the ingredients together1 as the above  
fruit cake1 and bake it from two to     
three hours4   ,fruit or ,plum ,cake4   
,dry and sift a pound of flour1 roll a  
pound of sugar1 and beat it with a pound
 of butter1 and the yelks of ten eggs   
well beaten2 wash and dry a pound of    
currants and rub them in flour2 stone   
and cut half a pound of raisins1 and mix
 in with a glass of rose brandy1 and a  
grated nutmeg1 or mace2 when all the    
rest are well mixed together1 beat up   
the whites of the eggs1 and add them2   
bake it an hour and a half4   ,pound    
,cake4  ,wash the salt from a pound of  
butter1 and beat it with a pound of loaf

 sugar till it is as soft as cream2 have
 a pound of flour sifted1 and beat ten  
eggs1 the whites and yelks separately2  
put alternately into the butter and     
sugar the flour and eggs1 continue to   
beat till they are all in1 and the cake 
looks light2 add some grated lemon peel1
 a nutmeg1 and half a wine-glass of     
brandy2 butter the pan1 and bake it an  
hour2 when it is nearly cold1 ice it4   
,if you want a very large cake1 double  
the quantity4 ,you can tell when a cake 
is done by running in a broom-straw1 or 
the blade of a bright knife2 if it comes
 out without sticking1 it is done1 but  
if not1 set it back4 ,you can keep a    
cake a great while in a stone pan that  
has a lid to fit tight4   ,white ,cake4 
,beat the whites of twenty eggs2 wash   
the salt out of a pound of butter2 sift 
a pound of flour1 roll a pound of       
loaf-sugar1 blanch a pound of almonds2  
roll them fine with a bottle1 and mix   
them with rose water4  ,work the butter1
 sugar and almonds together till they   

look like cream2 have the eggs beaten   
very light1 and add them and the flour  
alternately till you get all in2 beat   
the whole together till it is very      
light2 have a pan buttered1 and put it  
in a heated oven to bake2 when it begins
 to brown1 put white paper over the top2
 bake it about three hours2 when it is  
nearly cold1 prepare an icing1 flavored 
with rose water2 put it on the top and  
sides4   ,washington ,cake4  ,take a    
pound and three-quarters of sugar1 the  
same of flour1 three-quarters of a pound
 of butter1 eight eggs1 a pint of milk1 
and mix them as a pound-cake2 just as it
 is ready to bake1 dissolve a           
tea-spoonful of salaeratus in a little  
sour cream1 and stir in2 season with    
nutmeg and rose brandy1 or essence of   
lemon2 bake it as pound cake4  ,some    
persons put in a tea-spoonful of lemon  
juice just before baking4   ,madison    
,cake4  ,take a pound and a quarter of  
flour1 and the same of sugar and butter2
 five eggs1 a pound1 of raisins1 and one

 of currants2 two glasses of wine or    
brandy2 mace1 nutmeg1 and a tea-spoonful
 of salaeratus1 dissolved in a pint of  
new milk2 bake it as pound cake4        
,indian ,pound ,cake4  ,take            
three-quarters of a pound of ,indian    
meal sifted1 and one-quarter of wheat   
flour2 roll a pound of sugar1 work into 
it three-quarters of a pound of butter2 
season with nutmeg and rose brandy2 add 
four eggs beaten light2 mix and bake as 
other pound cake4   ,rice ,flour ,pound 
,cake4  ,take seven eggs1 a pound of    
rice flour1 one of sugar1 and half a    
pound of butter2 season it with rose    
water and nutmeg2 mix and bake it as    
other pound cake1 and ice it4   ,sponge 
,cake4  ,balance twelve fresh eggs with 
sugar1 and six with flour2 beat the eggs
 very light1 the whites and yelks       
separately2 mix alternately the sugar   
and eggs1 and add the grated peel of a  
lemon2 butter a large pan1 or several   
small ones2 add the flour just as it is 
put in the oven1 stirring it just       

sufficiently to mix4 ,beating it after  
the flour is added makes it heavy2 pour 
it in1 and put it to bake as soon as    
possible4 ,this makes a good pudding1   
with white sauce4 ,one-half rice flour  
is an improvement4   ,rice ,sponge      
,cake4  ,take three-quarters of a pound 
of rice flour1 one pound of white sugar1
 finely powdered1 and ten eggs2 beat the
 yelks with the sugar1 the whites alone2
 add them and the flour to the yelks and
 sugar1 a little at a time2 season it   
with rose brandy and nutmeg1 and bake it
 in shallow pans4   ,sponge ,cake in    
,small ,pans4  ,take twelve eggs1 with  
the weight of them in sugar1 and the    
weight of six of them in flour2 beat the
 yelks with the sugar1 the whites alone2
 season with nutmeg or grated lemon     
peel2 put all together1 adding the flour
 the last2 stir it quickly after the    
flour is added1 as it will make it heavy
 to beat it much2 grease several small  
pans and pour it in1 bake with a quick  
heat1 and they will be done in half an  

hour1 or less1 according to the size4   
,they are pretty iced4   ,lemon ,sponge 
,cake4  ,take ten eggs1 separate them1 a
 pound of loaf-sugar1 half a pound of   
flour1 the grated peel of two lemons and
 the juice of one2 beat the yelks with  
the sugar1 the whites alone1 when add   
them and sift in the flour by degrees2  
beat well1 have your pan buttered1 and  
bake with a quick heat either in a stove
 or dutch-oven1 or a brick oven1 the    
heat should not be quite so great as for
 light bread--it will bake in about an  
hour4   ,cup ,cake4  ,take four cups of 
flour1 three of sugar1 one of melted    
butter1 one of sour cream1 with a       
tea-spoonful of salaeratus dissolved in 
it1 and three eggs2 season it with      
brandy and nutmeg2 mix1 and bake it as  
pound cake4   ,loaf ,cake4  ,take about 
a pound of risen bread dough1 work into 
it a tea-cup of butter1 three eggs      
beaten1 a pound of sugar1 a nutmeg      
grated and a glass of brandy or wine2 a 
pound of raisins1 stoned and chopped1   

should be added after it is well beaten2
 half a pint of cream slightly warmed1  
with a table-spoonful of vinegar1 and a 
tea-spoonful of dissolved salaeratus    
should be stirred in just as you are    
ready to bake it2 also sifted flour     
enough to make it the proper            
consistence2 bake in a large pan1 in a  
brick oven or stove1 and it will require
 an hour and a quarter4   ,queen ,cake4 
,mix a pound of dried flour1 the same of
 sifted sugar1 and currants2 wash a     
pound of butter1 add rose water--beat it
 well--a tea-cup of cream2 then mix with
 it eight eggs1 yelks and whites beaten 
separately2 add the dry ingredients by  
degrees2 beat the whole an hour1 bake in
 little tins1 or saucers1 filling only  
half4   ,rich ,jumbles4  ,rub a pound of
 butter into a pound and a quarter of   
flour2 beat four eggs with a pound and a
 quarter of sugar2 when very light1 mix 
them with the butter and flour2 mix in a
 glass of rose water1 and a nutmeg2 roll
 them in rings1 and bake them slowly2   

sift powdered sugar over after they are 
baked4   ,common ,jumbles4  ,take a     
pound of flour1 half a pound of butter1 
and three-quarters of sugar1 three eggs1
 a little nutmeg and rose brandy2 mix   
the butter and sugar together1 and add  
the flour and eggs2 mould them in rings1
 and bake them slowly4   ,molasses      
,jumbles4  ,beat three-quarters of a    
pound of sugar1 the same of butter1 and 
three eggs together2 stir in half a pint
 of molasses2 add rose brandy and       
nutmeg1 and enough flour to make a soft 
dough2 roll it in rings1 and bake as    
other jumbles4 ,by the addition of half 
a pint of molasses and a tea-spoonful of
 salaeratus1 you will have a common     
black cake1 which may be baked in one   
large pan4   ,jumbles for ,delicate     
,persons4  ,roll a heaped pint of       
light-brown sugar1 and rub it in two    
pints or flour1 half a pound of butter1 
and a dessert spoonful of cinnamon2 beat
 an egg1 and mix it with half a tea-cup 
of rich milk 7in which a very small lump

 of salaeratus has been dissolved27 stir
 all together with a wine glass of rose 
brandy2 work it well1 roll thin and cut 
them out--bake with moderate heat4      
,cup ,jumbles4  ,five tea-cups of flour1
 three of sugar1 one heaped of butter1  
one of sweet cream1 three eggs and the  
peel of one lemon grated1 or nutmeg1 or 
mace if you like2 roll them thin1 and   
bake in a quick oven4   ,jackson        
,jumbles4  ,three tea-cups of sugar1 one
 of butter1 five of flour1 one          
tea-spoonful of salaeratus in a cup of  
sour cream and two eggs2 bake in a quick
 oven2 season them with the peel of a   
fresh lemon grated1 and half a          
wine-glass of brandy4    ,macaroons4    
,blanch a pound of almonds1 beat them in
 a mortar1 and put with them a little   
rose water to keep them from oiling1 the
 white of an egg1 and a large spoonful  
of flour2 roll a pound of loaf-sugar1   
and beat the whites of four eggs2 beat  
them all together2 shape them on white  
paper with a spoon1 and bake them on tin

 plates in a slow oven2 let them be     
quite cold before you remove them from  
the paper4   ,naples ,biscuit4  ,beat   
twelve eggs till light2 add to them a   
pound of dried flour and one of powdered
 sugar2 beat all together till perfectly
 light2 put in some rose water and      
nutmeg1 and bike it in small shallow    
pans in a moderately heated oven4   ,new
 ,year ,cake4  ,mix together three      
pounds of flour1 a pound and a half of  
sugar1 and three-quarters of a pound of 
butter3 dissolve a tea-spoonful of      
salaeratus in enough new milk to wet the
 flour2 mix them together2 grate in a   
nutmeg1 or the peel of a lemon2 roll    
them out1 cut them in shapes1 and bake4 
,cider ,cake4  ,take a pound and a half 
of flour1 three-quarters of sugar1 and a
 quarter of a pound of butter2 dissolve 
a tea-spoonful of salaeratus in as much 
cider as will make it a soft dough1 and 
bake it in shallow pans2 season it with 
spice to your taste4   ,dover ,cake4    
,one pound of flour1 one of sugar1 half 

a pound of butter1 six eggs1 half a     
nutmeg1 a spoonful of rose brandy2 beat 
the butter and sugar together1 adding   
the other ingredients1 the whites of the
 eggs beaten separately2 bake as pound  
cake4   ,jelly ,cake4  ,this cake can be
 made by the sponge1 cup1 or ,dover cake
 recipe2 have shallow tin pans or plates
 of the same size1 butter them1 and pour
 in the batter so as to be about half an
 inch thick when baked2 they take but a 
few minutes to bake of a light-brown2   
and as you take them from the oven1 put 
them on a china plate1 with a layer of  
jelly between each cake1 till you have  
four or five layers2 cut the cake in    
slices before handing it4 ,currant jelly
 is to be preferred1 but quince will    
answer1 or peach marmalade4   ,almond   
,cake4  ,ten eggs1 one pound of         
loaf-sugar1 half a pound of almonds1    
half a pound of flour1 one nutmeg2 beat 
the yelks first1 then put in the sugar1 
beating them very light2 blanch the     
almonds and pound them in a mortar1 with

 rose water or the juice of a lemon2 add
 them alternately with the flour1 and   
the whites of the eggs well beaten4 ,if 
you bake in one large cake1 it will     
require an hour and a half in a slow    
oven2 in small pans1 it will take less  
time1 and in either case1 will require  
watching4   ,raised ,plum ,cake4  ,take 
three pounds of flour1 and mix to it as 
much new milk as will make a thick      
batter1 and a tea-cup of yeast2 when it 
is light1 beat together a pound of      
butter1 a pound of sugar1 and four eggs2
 mix this in with a pound of raisins1   
stoned and cut1 half a pound of         
currants1 a grated nutmeg1 and a glass  
of rose brandy2 bake it two hours4      
,black ,cake4  ,rub a pound and a half  
of softened butter in three pounds of   
flour1 add a pound of brown sugar1      
rolled fine1 a pint of molasses1 a      
table-spoonful of rose brandy1 a nutmeg 
or some mace1 four eggs well beaten1 a  
pound of raisins stoned and chopped2 mix
 the whole well1 and before baking add a

 tea-cup of sour cream with a           
tea-spoonful of soda dissolved in       
it--beat it up again1 have the pans well
 buttered1 and put in about three parts 
full2 this quantity will make about six 
cakes1 in bread pans2 bake as bread and 
if it brown too much1 put paper on it1  
if it seems too stiff1 add a little more
 molasses or cream4 ,it will keep       
several weeks in cold weather4   ,bunns4
  ,take a pound and a quarter of flour1 
half a pound of butter1 and             
three-quarters of a pound of sugar1 six 
eggs1 half a pound of currants1 half a  
nutmeg1 a glass of brandy1 and a pint of
 new milk2 mix all well together1 and   
put in half a tea-cup of yeast2 let it  
rise1 and when light1 bake it in shallow
 pans4   ,butter-milk ,cakes4  ,one     
pound of sugar1 a quarter of a pound of 
butter1 three eggs1 a tea-cup of        
butter-milk1 nutmeg or cinnamon to      
taste2 add as much flour as will make a 
dough that will roll out2 cut in round  
cakes and bake with a quick heat4   ,a  

,composition ,cake4  ,one pound of      
sugar1 one of flour1 half a pound of    
butter1 six eggs1 two and a half        
wine-glasses of milk1 one tea-spoonful  
of soda and one of tartaric acid2 warm  
the milk and butter2 add the sugar1 then
 the yelks of the eggs beaten light1    
then the whites and the flour           
alternately1 then the soda1 7to be      
dissolved in half a wine-glass of       
water27 season with nutmeg1 mace1 or a  
little essence of lemon1 and add lastly1
 the tartaric acid1 dissolved in half a 
wine-glass of water4 ,bake it one hour  
in an oven1 as hot as is usual for      
bread2 when brown at the top1 cover it  
with paper4 ,a pound of dried currants  
is an agreeable addition4   ,ginger     
,cup-cake4  ,three cups of flour1 one of
 sugar1 one of molasses1 one of butter1 
a table-spoonful of ginger1 one         
tea-spoonful of salaeratus1 and three   
eggs2 bake in pans4 ,a pound of stoned  
and chopped raisins is an improvement4  
,light ,ginger bread4  ,take three cups 

of molasses1 five of flour1 one of      
sugar1 three eggs1 and a tea-spoonful of
 salaeratus1 dissolved in a cup of sour 
cream2 work the sugar with a quarter of 
a pound of butter2 beat two dozen       
cloves1 and put in with two             
table-spoonsful of ginger2 mix all      
together1 and bake in shallow pans or   
cups4   ,crisp ,ginger-cake4  ,take     
three pounds of flour1 one of sugar1 and
 one of butter2 mix these together with 
three table-spoonsful of ginger1 some   
cloves and anise seed1 and wet it with  
molasses2 roll it thin2 cut it in       
shapes1 and bake with a quick heat4     
,ginger-bread ,nuts4  ,take a pound and 
a half of flour1 three-quarters of a    
pound of sugar1 the same of butter1 some
 cloves and cinnamon pounded fine1 and  
an ounce of ginger2 mix these well      
together1 and make it into a stiff      
dough1 with molasses2 roll it thin1 and 
cut it in small cakes4   ,crullers4     
,take two pounds of flour1              
three-quarters of a pound of sugar1 half

 a pound of butter1 six eggs1 and some  
mace or nutmeg2 mix the flour1 sugar and
 butter together1 and wet it with the   
eggs2 if too stiff1 put in some cream1  
roll the dough thin2 cut it in shapes1  
and fry them in boiling lard4 ,the more 
lard there is1 the less they will soak  
it up4   ,rusk4  ,take a quart of milk1 
a tea-cup of cream1 half a pound of     
lard1 quarter of a pound of butter1 a   
spoonful of salt1 and boil them         
together2 beat well two eggs with a     
pound of sugar1 and pour the boiling    
milk on them gradually1 stirring all the
 time2 when nearly cold1 add a tea-cup  
of yeast1 and flour sufficient to make a
 stiff batter2 when quite light1 knead  
it up as bread1 and let it lighten again
 before molding out2 when they are      
moulded out1 wet them over with sugar   
and cream1 and let them rise a few      
minutes and bake them2 grate a little   
sugar over when they come out of the    
oven4   ,rusk for ,drying4  ,boil a     
quart of milk1 and put in it half a     

pound of butter1 and a little salt2 when
 nearly cold1 stir in a tea-cup of      
yeast1 a pound of sugar1 and flour to   
make a batter2 when it is light1 knead  
it up with flour1 and let it rise again2
 grease your pans1 and make it out in   
cakes1 about the size of a tea-cup1 and 
an inch thick2 put two layers in each   
part1 and bake them three-quarters of an
 hour2 when take them out1 break them   
apart1 and put the top ones in other    
pans1 and let them dry slowly in the    
oven for an hour or more4  ,this rusk   
will keep for months1 and is very useful
 in sickness1 to make panada2 it is also
 good for delicate persons that rich    
cake disagrees with1 or to take on a    
journey4 ,nutmeg or mace to your taste4 
,if you like it richer1 two eggs may be 
put in4   ,bread ,rusk4  ,take as much  
lightened dough1 as would make a loaf of
 bread1 spread it open1 and put in a    
tea-cup of sugar1 some nutmeg and a     
piece of butter2 work it well1 mould it 
out1 and bake it with your bread2 wet   

the top with sugar and cream before it  
goes in the oven4   ,dough-nuts4  ,boil 
a quart of new milk and melt in it half 
a pound of butter2 beat three eggs with 
two pounds of sugar1 and pour on them   
the boiling milk1 stirring all the time2
 when it is nearly cold1 star in a      
tea-cup of yeast1 a spoonful of salt1   
and flour enough to make a stiff batter2
 when this is quite light1 knead in     
flour to make a soft dough1 two grated  
nutmegs and a little mace2 let it rise  
again till it is very light2 roll it out
 thin1 cut it in shapes1 and fry them in
 hot lard2 dust over cinnamon and       
loaf-sugar1 pounded fine1 while they are
 hot4   ,common ,dough-nuts4  ,pour a   
pint of boiling water into a pint of new
 milk1 put in a quarter of a pound of   
lard1 and a table-spoonful of salt2 stir
 in a tea-cup of yeast and flour to make
 a stiff batter2 let it rise1 and when  
very light put in two pounds of         
light-brown sugar1 two nutmegs1 and     
enough flour to make a soft dough2 work 

it well and let it rise again till it is
 very light2 roll out and fry as other  
dough-nuts4      ,,preserves1 ,,jellies1
 c4   ,to ,clarify ,sugar4  ,to every   
four pounds of sugar put a quart of     
water and the whites of two eggs2 if you
 put in the egg after it gets hot1 it   
will cook before it has the desired     
effect2 when it comes to a boil1 and the
 scum rises1 pour in a little cold      
water2 let it boil up2 take it off to   
settle1 and skim it well2 let it boil   
up1 and skim it three times1 when it    
will be fit to preserve with4 ,you      
should always clarify white ,havana     
sugar4   ,apples4  ,apples should be    
preserved in ,november1 and they will   
keep till ,june4 ,take firm pippins1    
pare them and take out the cores1       
leaving them whole2 or after you have   
cored them1 cut them across in two      
pieces1 they will then be in rings2 put 
them in cold water as fast as they are  
pared1 to keep them from turning dark2  
make a syrup of a pound of loaf-sugar1  

and half a pint of water to each pound  
of apples2 wipe the apples1 and put in  
as many as will go in1 without one      
laying on another2 let them boil swiftly
 till they look clear1 then take them up
 carefully on dishes1 and put in some   
more2 when all are done1 if the syrup   
should seem too thin1 boil it up after  
the apples are taken out2 cut the peel  
of several lemons in thin rings1 boil   
them in a little water till they are    
soft1 and throw them in the syrup after 
the apples are taken out2 put the syrup 
in a bowl1 and set all away till the    
next day1 when put the apples in glass  
jars or large bowls1 spread the lemon   
peel about them and put the syrup on the
 top2 paste several thicknesses of paper
 over1 and set them in a dry cool       
closet4  ,if you only want the apples to
 keep a few weeks1 they may be done with
 half a pound of sugar to a pound of    
apples1 and will look and taste quite as
 well4   ,apples with ,brown ,sugar4    
,pare and halve your apples1 either     

pippins1 red-streaks or wine-saps2 make 
a syrup of light-brown sugar1 allowing  
half a pound to a pound of the fruit2   
after boiling and clarifying the syrup1 
pour it over the fruit1 and set it by   
for two days1 then cook them1 and       
seasoned with green ginger root they are
 excellent2 they will not require much  
cooking1 and should be of a light-brown 
color4   ,crab ,apples4  ,put the crab  
apples in a kettle with grape leaves in 
and around them1 with some alum2 keep   
them at scalding heat for an hour1 take 
them out1 skin them1 and take out the   
seeds with a small knife1 leaving on the
 stems2 put them in cold water1 make a  
syrup of a pound of sugar to a pound of 
apples2 wipe the apples and put them in2
 let them stew gently till they look    
clear2 take them out1 and let the syrup 
boil longer4   ,currants4  ,make a syrup
 of one pint of currant juice to three  
pounds of sugar2 if it is brown sugar1  
put in the white of an egg to clarify   
it2 let it boil and skim it2 have three 

pounds of currants picked and stemmed2  
put them in the syrup1 and let them boil
 slowly1 about twenty minutes2 take them
 up and let the syrup boil longer4      
,pine ,apples4  ,pare and slice the pine
 apples1 and make a syrup of a pound of 
sugar and half a pint of water to a     
pound of fruit2 clarify and skim it1    
then put in the apples and let them cook
 gently for half an hour2 if you do not 
want to keep them long1 much less sugar 
will do4   ,blackberries4  ,allow a pint
 of currant juice and a pint of water to
 six pounds of blackberries2 give them  
their weight in brown sugar2 let them   
boil till they appear to be done1 and   
the syrup is rich4 ,blackberry jelly can
 be made as currant jelly1 and is good  
for sick children1 mixed with water4    
,blackberry ,flummery4  ,stew three     
pints of blackberries with one pint of  
sugar--soak a tea-cup full of ground    
rice--and when the berries have been    
stewing about fifteen minutes1 stir in  
the rice1 and stir the whole time until 

it becomes thick4 ,this should be eaten 
cold with cream1 and will keep two days4
   ,cherries4  ,to preserve four pounds 
of cherries1 take one pint of currant   
juice1 into which put five pounds of    
sugar2 when this boils up1 take off any 
scum that rises1 and put in half of the 
cherries1 with part of each stem on2    
when they look so clear that you can see
 the stone1 they are done2 take these up
 on a dish and put in the rest1 and let 
them do slowly the same length of time2 
take them up and let the syrup boil a   
few minutes longer2 do not put them in  
the jars till they are quite cold4      
,glass jars are the best to keep all    
early fruits in1 as you can then see if 
they begin to ferment2 if they do1 you  
must boil them over2 always put them in 
a window where they will be exposed to  
the sun4   ,common ,cherries4  ,stone   
the light-colored common cherries1 and  
to every pound of fruit1 allow a pound  
of sugar1 which boil up with the juice2 
after you have skimmed it1 throw in the 

cherries1 and let them boil till the    
syrup is rich4   ,cherries for ,common  
,use4  ,stone twelve pounds of morel    
cherries2 allow half a pound of brown   
sugar to each pound of fruit1 after it  
is stoned1 let them cook slowly for two 
hours2 examine them through the summer1 
and if they show any signs of           
fermentation1 set them in a brick-oven1 
after the bread is done1 or in a        
dutch-oven of hot water1 which keep at  
boiling heat for an hour4  ,it is a good
 plan to know the weight of your        
preserving kettle1 as you can then weigh
 the fruit in it1 with a pair of        
steelyards4   ,apricots4  ,pour boiling 
water on the apricots and wipe them dry2
 then cut them in half and take out the 
stone2 make a syrup of their weight in  
sugar1 and a little water2 when this has
 boiled1 put in the fruit1 and let it   
cook slowly till it is clear1 and the   
syrup is rich4   ,ginger4  ,scrape the  
outside from the green ginger1 and boil 
it in a little water1 till it is soft2  

then take it out1 and scrape off any    
spots that are on it2 make a syrup of   
half a pint of water to a pound of sugar
 and a pound of ginger2 let it boil     
slowly about half an hour2 take it up   
and boil the syrup a little longer4     
,green ,gage ,plums4  ,take an equal    
quantity of fruit and sugar1 pour       
boiling water on the plums1 and wipe    
them dry2 stick them over with a pin2   
make a syrup of the sugar and some      
water1 and when it boils1 put in half of
 the plums2 let them do slowly till they
 are clear1 then take them out and put  
in the rest2 if the syrup should be     
thin1 let it boil longer4 ,do not put   
them in the jars till the next day4 ,egg
 plums may be done in the same way4     
,green ,lemons4  ,take the young lemons1
 cut them in half1 scrape them1 and take
 out the pulp2 cut them in such shapes  
as you please2 put them in a preserving 
kettle and cover them with water2 put in
 a little alum to green them1 and let   
them boil till they are transparent1    

then take them out and drain them on a  
cloth2 give the kettle another          
cleansing1 and put them in with their   
weight in sugar2 let them stew gently1  
but be careful that they do not boil2   
let them cook till the syrup is rich4   
,raspberries4  ,boil three pounds of    
raspberries in a pint of currant juice1 
for ten minutes2 put in four pounds of  
sugar1 and let them boil half an hour1  
or until it is a jelly4 ,paste paper    
over the jar4   ,citron ,melon4  ,pare  
the melon and cut it in slices half an  
inch thick1 without the seeds2 let it   
lay in salt and water for an hour1 then 
wash the salt off1 and boil it in strong
 ginger tea2 make a thin syrup and boil 
it again1 then make a syrup of a pound  
of loaf-sugar to a pound of citron1 and 
boil it in this till it is clear2 season
 it with mace and lemon peel4           
,watermelon ,rinds4  ,cut the rinds in  
any form you please2 put them in strong 
salt and water1 with cabbage leaves over
 and around them1 and set them in a warm

 place till they become yellow2 then    
wash them1 and put them in a kettle with
 alum and water1 and grape or cabbage   
leaves over and through them2 set them  
on the fire1 and keep it at scalding    
heat for two hours--but do not let them 
boil4 ,if they are not of a fine green  
color1 change the water and leaves2 when
 they are green enough1 put them in cold
 soft water for three days1 changing the
 water twice a day2 then make a syrup of
 rather more than a pound of sugar to a 
pound of melon1 some sliced ginger1 the 
peel of a lemon1 and a little mace2 let 
them boil slowly fifteen minutes1 take  
them up1 and boil them again at the end 
of a week4   ,cantelopes1 ,cucumbers1 or
 ,melons4  ,take young watermelons1     
cucumbers or cantelopes2 scrape the     
melons1 and cut the rinds in            
shapes--leave the cucumbers whole2 put  
them in a preserving kettle with alum   
and water2 cover them1 and let them boil
 till they are transparent2 take them   
out1 wash them in cold water1 and wipe  

each piece separately2 have your kettle 
nicely cleaned1 and give them rather    
more than their weight in sugar2 put a  
layer of sugar1 and a layer of melon1   
some slices of green ginger1 and the    
rind and juice of a lemon2 let them stew
 over the fire till the syrup is rich2  
take them up1 and stew them over again  
in about a week4   ,cranberries4  ,to   
preserve cranberries1 allow them their  
weight in sugar2 make a syrup of the    
proportions of half a pint of water to  
two pounds of the sugar2 boil and skim  
it before you put the fruit in2 then let
 them boil until clear4 ,to make sauce  
to eat with roast fowls1 put            
three-quarters of a pound of sugar to a 
pound of fruit4   ,gooseberries4  ,take 
the large gooseberries1 pick off the    
stems and blossoms1 give them their     
weight in sugar2 put them in the kettle 
alternately1 with the sugar1 and pour   
over them a pint of water to four pounds
 of fruit2 let them boil gently till the
 scum arises2 when this is taken off1   

let them cook faster2 when clear1 take  
them up on dishes1 and boil the syrup   
longer4   ,peaches4  ,have sweet1 white 
clingstone peaches--pare and stone them2
 to each pound1 take a pound of sugar   
made in a syrup1 put the peaches in1 and
 when they look clear1 take them up on  
dishes2 let the syrup boil longer4   ,a 
,new ,mode of ,preserving ,peaches4     
,pare1 halve and weigh the peaches2 put 
them in a preserving kettle of boiling  
water1 and to six pounds of peaches1 put
 a tea-spoonful of soda or pearl-ash2   
let them boil one minute2 then take them
 out1 and throw them in cold water2     
scrape off the black scum which adheres 
to the peaches2 wipe and lay them on a  
dish2 have the kettle cleaned1 and put  
the peaches in layers1 with half their  
weight in sugar2 they will not require  
any water2 let them cook slowly at      
first1 then boil till clear--when take  
them out1 and let the syrup boil till it
 becomes rich4 ,the flavor of the peach 
is retained1 and they are not so sweet  

as in the old way4   ,damsons4  ,weigh  
out as much sugar as you have fruit2 if 
it is brown you must clarify it2 put a  
pint of water to three pounds of sugar1 
make a syrup1 wash the damsons1 put them
 in and let them cook slowly for half an
 hour2 then take them out on dishes1 and
 let them dry in the sun for two days1  
taking them in the house at night2 boil 
the syrup half an hour after the fruit  
is taken out2 when done in this way they
 will be whole and clear4 ,you can make 
a jam by boiling them slowly for two    
hours2 or a jelly as currants4   ,to    
,preserve ,strawberries4  ,gather the   
strawberries in the mid-day1 pick out   
the largest and best1 stem them1 and to 
each pound of strawberries put a pound  
of loaf-sugar and a glass of white wine2
 let them stand four or five hours2 take
 off the syrup so as not to mash the    
fruit1 and clarify it2 then put in the  
strawberries1 and to each pound put as  
much fine alum as will lay on the blade 
of a penknife2 let them boil up several 

times1 and shake them round in the      
kettle1 but do not stir them with a     
spoon1 as that will mash them2 a few    
minutes boiling is sufficient2 after you
 take out the fruit1 let the syrup boil 
up1 and when it is nearly cold pour it  
over them in the jar2 put a piece of    
white paper over the top1 and pour a    
spoonful of brandy on it2 paste several 
thicknesses of paper over the jar4  ,if 
you like your preserved strawberries1   
cherries1 or peaches1 to have a fine    
pale color1 allow them to bob half the  
time recommended in the receipt1 then   
spread the fruit thin on dishes1 with   
but little syrup1 pour the rest of the  
syrup also on dishes1 and set them daily
 in the sun2 if the weather be clear and
 the sun hot1 four days will be         
sufficient4 ,preserves done in this     
manner do not ferment4 ,you should      
spread a piece of gauze or netting over 
them to keep out insects or dust4       
,another ,way4  ,to each pound of the   
fruit take a pound of crushed sugar2 put

 them in the preserving kettle1 a layer 
of sugar and a layer of fruit2 let them 
stand a little while to make syrup      
before putting them over the fire2 they 
should boil fast for twenty minutes2    
watch them all the time1 taking off the 
scum as it rises2 stir them gently      
without mashing the berries2 put them in
 jars1 put brandy papers over them and  
paste or tie them close4 ,preserves     
should never be put in jars that have   
had pickles in them4   ,tomatoes4  ,take
 solid round tomatoes1 scald and peel   
them1 give them their weight in sugar1  
put a layer of sugar and of tomatoes    
alternately2 let them boil slowly till  
the syrup forms1 then boil faster1 till 
clear1 and the syrup is rich2 season    
with lemon peel1 ginger or mace2 some   
prefer the yellow tomato for preserving4
   ,quinces4  ,pick out the finest      
quinces1 pare them1 and cut them in     
halves1 or in rings2 take the best of   
the parings and the seed1 and boil them 
in water till they are very soft1 strain

 the liquor1 and have the kettle cleaned
 again1 wash and weigh the quinces1 and 
give them their weight in sugar1 put the
 sugar in the water the parings were    
boiled in--skin it1 and put in the      
quinces1 let them boil very slowly till 
clear1 take them up on dishes1 and boil 
the syrup longer4   ,green ,peppers4    
,get peppers that have a sweet taste1   
take out the seeds1 leaving on the      
stems1 lay them in salt and water for   
three days1 changing the water each day1
 then put them in a kettle with leaves  
around them1 and a small piece of alum1 
let them scald1 but not boil1 for two   
hours1 take them out1 and let them lay  
in water three days1 changing it twice  
each day1 then boil them in sugar and   
water fifteen minutes1 then make a      
syrup1 allowing them their weight in    
sugar1 and boil them gently in it half  
an hour1 take them out and boil the     
syrup longer4   ,pumpkin4  ,choose a    
fine grained1 high colored pumpkin1     
fully ripe1 cut it in thin slices1 about

 four inches long and two wide1 to two  
pounds of pumpkin1 put two pounds of    
sugar in a bowl1 cut the peel of two    
lemons in rings1 and squeeze the juice  
over the pumpkin1 let it stand all      
night1 the next day put it on to        
preserve with two tea cups of water1 let
 it cook gently till the pumpkin seems  
clear and crisp1 take it up1 scald the  
lemon peel1 and boil it in the syrup1   
cool it on dishes1 and put it in a jar4 
,green ,fox-,grape ,jelly4  ,fill a     
kettle with grapes1 and let them boil   
with a pint of water till the skins     
burst1 mash and strain them1 put a pound
 of sugar to a pint of juice1 and let it
 boil half and hour4 ,ripe fox-grapes   
may be made into very nice jelly in the 
same way1 and is very good to drink in  
sickness1 mixed with water4   ,pears4   
,pare and core the fruit1 but leave the 
stems on2 put them in a syrup of a pound
 of sugar1 and a half a pint of water to
 a pound of pears1 with some green      
ginger or lemon peel2 boil the syrup    

half an hour after they are done4       
,ripe ,fox-,grape ,jam4  ,to two quarts 
of grapes1 allow three pounds of brown  
sugar1 and a pint of water2 have the    
grapes picked over and washed2 put them 
all together and let them boil more than
 an hour2 take them up on shallow       
dishes1 and pick out as many seeds as   
you can with a spoon4 ,this makes a good
 common preserve when other fruits are  
scarce2 they are also very good for     
pies4   ,currant ,jelly4  ,pick the     
leaves from the currants and fill your  
kettle with them2 put a tea-cup of water
 to keep them from sticking2 cover them 
with a plate and let them boil slowly   
half an hour2 take them out1 and strain 
them through a flannel bag2 to every    
pint of juice put a pound of loaf-sugar2
 let it boil till it is a thick jelly1  
which will be in about fifteen minutes1 
and put it in tumblers or jars4   ,lemon
 ,butter or ,french ,honey4  ,take half 
a pound of butter1 melt it in an earthen
 dish and squeeze in the juice of six   

lemons2 beat twelve eggs with two pounds
 of brown sugar1 stir it in with the    
rind of two lemons grated1 mix it all   
together1 and let it boil twenty        
minutes1 when it will be about the      
consistency of honey2 the flavor is     
agreeable1 and it may be eaten on bread1
 or as a sauce for boiled pudding4      
,currant ,syrup4  ,prepare the currants 
as for jelly2 to every pint of juice put
 a pint of water and a pound of sugar2  
let it boil half an hour and skim it    
well2 if the flavor of the raspberry is 
preferred1 it may be added in the       
proportion of one pint of it to four of 
currant juice4 ,it is a very pleasant   
drink mixed with water in warm weather4 
,quince ,jelly4  ,wash and wipe the     
quinces2 cut them in small pieces1 and  
take out the seeds carefully2 have your 
kettle cleaned and half full of water2  
throw the quinces and seeds in till you 
get it full2 cover them over and let    
them boil till very soft2 mash them well
 and strain them2 to every pint of juice

 put a pound of sugar2 clean the kettle 
again1 pour in the juice and sugar1 and 
let it boil till it forms a jelly2 it   
should be put into tea-cups1 if you want
 to turn it out whole1 with brandy      
papers on top1 and pasted over4 ,it is a
 nice jelly to use with whips or trifle4
   ,apple ,jelly4  ,pare and quarter a  
preserving kettle full of pippin apples2
 cover them with water1 and lay a plate 
close over them2 let them boil until    
perfectly soft1 taking the plate off to 
skim them2 spread a coarse thin cloth   
over a large bowl2 pour the apples on   
the cloth1 and let the juice run        
through1 without squeezing2 hold the    
towel by the corners1 and move it       
gently2 take three-quarters of a pound  
of loaf-sugar to a pint of the juice1   
and boil it fast1 skimming it1 until it 
becomes jelly1 which will be in from ten
 to fifteen minutes1 pour it in tumblers
 or glass jars1 and when quite cold1    
paste them over4 ,this will keep a year4
 ,red streak apples make a fine red     

jelly1 boiled with the skins on them4   
,if you have currant or grape jelly that
 has candied1 they can be restored by   
making some apple syrup1 and mixing it  
hot2 it will not require any more       
sugar--about one-third apple juice2 let 
it boil a few minutes4 ,very sweet      
preserves that have candied can be      
improved by this process4   ,apple      
,marmalade4  ,apples make a very good   
marmalade when other fruits are scarce1 
and can be done at any time through the 
fall1 or winter1 pare the apples1 cut   
them up1 and put them to boil1 with some
 water and green ginger scraped1 and    
tied up in a bag1 after they have boiled
 an hour1 take out the ginger1 and put  
in half a pound of sugar to one of      
fruit1 let it cook an hour longer4      
,peach ,marmalade4  ,take soft yellow   
peaches1 pare them1 and cut them in     
quarters1 give them their weight in     
sugar1 put the peaches in the preserving
 kettle with a pint of water1 without   
the sugar1 and let them boil till they  

are well cooked1 covered over with a    
plate1 when done1 mash them in the      
kettle till very fine1 and stir in the  
sugar1 let them cook slowly an hour1 or 
they may be finished in a stone jar in  
the oven1 or set in a stove boiler1 and 
the water kept boiling all the time1    
they are not then so likely to burn as  
when finished over the fire1 they will  
do with less sugar1 if they are dried in
 the sun two days previous to           
preserving4  ,another ,way4  ,pare and  
quarter the peaches1 and to eight pounds
 of peaches1 allow five pounds of sugar1
 put them on1 sugar and peaches at once1
 mixing them through1 let them stew     
slowly until a syrup forms1 when they   
may cook pretty fast for several hours1 
without once stirring1 then take them   
up1 and mash them well1 if the marmalade
 is not thick enough1 spread it on      
dishes1 and dry in your oven after the  
bread is taken out4 ,quinces and apples 
may be done in the same way4   ,quince  
,marmalade4  ,pare the quinces and cut  

them up fine1 put the parings and cores 
to boil1 then strain them1 put in the   
quinces1 and let them boil till         
soft-when mash them fine1 and put in    
three-quarters of a pound of sugar to a 
pound of fruit1 let them cook gently for
 two hours1 and take them up in pint    
bowls2 when cold1 put brandy papers on  
the top of each1 and paste them over1   
they will turn out whole to put on      
table4   ,marmalade of ,mixed ,fruits4  
,pare equal quantities of peaches1      
apples1 pears and quinces1 cut them     
fine1 and put them to boil with a pint  
of water to six pounds of fruit1 let    
them cook thoroughly1 but do not let    
them burn1 take them out1 and mash them 
well1 clean the kettle1 and put them    
back1 with half their weight in sugar1  
let them cook very slowly for two hours4
   ,lemon ,marmalade4  ,soak the peel of
 lemons that have been left after making
 lemonade1 changing the water twice a   
day for three days1 to extract the      
bitter1 boil them till soft1 then mash  

and put in enough sugar to make it      
pleasant to the taste2 stew it a short  
time after the sugar is put in2 put it  
in a bowl1 and when cold1 cut it in     
slices for the table2 it will keep      
several weeks4   ,to ,conserve ,pears4  
,have the nicest pears you can get1 pare
 them1 and leave on the stems2 take half
 a pound of loaf-sugar to a pound of    
pears2 put them in the kettle together1 
with water enough to moisten the sugar2 
if the pears are very juicy1 they will  
not need any2 cover them over with a    
plate1 and let them boil very gently for
 two hours2 take them out on dishes1 and
 boil the syrup to jelly1 and put it    
away by itself2 set the pears in the    
sun1 or in a moderately heated oven2    
when quite dry1 sprinkle them with      
loaf-sugar1 and put them away in glass  
jars4   ,peaches in ,cider4  ,scald and 
wipe the peaches2 cut them from the     
stone1 and dry them in the sun two days2
 boil a gallon of sweet cider half away2
 put in the peaches1 and let them stew  

slowly till done2 they will keep without
 any sugar1 but you can put some in1 if 
you wish them sweeter4  ,pears can be   
kept in the same way4   ,peaches1 c4 in 
,brandy4  ,take fresh yellow peaches1 or
 large clingstones1 pour boiling water  
on them1 and wipe off the down2 make a  
syrup of half a pound of sugar to a     
pound of fruit1 and boil and skim it2   
put in the peaches1 and let them cook   
for fifteen minutes2 take them up       
without any syrup1 and cool them on     
dishes2 boil the syrup down to half1 and
 put an equal quantity of peach or      
,french brandy1 pour this over the      
peaches after they are in jars4  ,plums 
or cherries may be done in the same way4
   ,grapes in ,brandy4  ,put some close 
bunches of grapes1 not too ripe1 in a   
jar1 and prick each one with a needle1  
strew over them half their weight in    
pounded rock candy1 and fill up the jar 
with brandy4   ,to ,conserve ,peaches4  
,take the yellow peaches1 pare them1 and
 cut them from the stone in one piece1  

to six pounds of peaches have two pounds
 of sugar1 make a syrup of              
three-quarters of a pound of sugar1 and 
a little water1 put them in1 and let    
them stay till they are quite clear1    
then take them up carefully on a dish1  
and set them in the sun to dry1 pound   
the sugar fine1 and strew over them1    
turning them over to let each part have 
some1 do not put much on at a time1 and 
if any syrup is made1 remove them to    
fresh dishes1 when they are sufficiently
 dry1 lay them lightly in a jar1 with a 
little sugar between each layer4  ,if   
the peaches are sweet clings1 three     
pounds of sugar to twelve of peaches    
will be enough1 if you dry them a day in
 the sun before they are stewed4        
,sauce of ,cherries1 or ,damsons4       
,allow half a pound of brown sugar to   
every pound of fruit1 and to each seven 
pounds a pint of molasses1 and one of   
strong vinegar1 let them cook slowly1 so
 as not to break the skins1 take them up
 in a jar1 put in a few cloves1 let the 

syrup boil longer1 and pour it over4    
,frosted ,fruit4  ,take large ripe      
cherries1 apricots1 plums or grapes2 if 
cherries1 cut off half of the stem2 have
 in one dish some white of an egg       
beaten1 and in another some powdered    
loaf-sugar2 take the fruit1 one at a    
time1 and roll them first in the egg1   
and then in the sugar2 lay them on a    
sheet of white paper in a sieve1 and set
 it on the top of a stove or near a fire
 till the icing is hard4   ,grapes for  
,pies4  ,after the first frost1 pick the
 wild grapes1 and put them in a jar1    
free from stems2 fill it with boiling   
molasses1 and tie it up close2 set it on
 a hot hearth1 or on the top of a stove1
 in a pan of water1 for several days4   
,these are very useful to make common   
pies in the winter4   ,green ,tomatoes  
for ,pies4  ,pick the green tomatoes    
before they are much frosted2 scald them
 and take off the skins2 put them in    
your kettle and let them boil for half  
an hour2 cut them up1 and put in a pound

 of sugar to three pounds of tomatoes1  
and let them cook for half an hour      
longer2 season them with the juice and  
peel of a lemon1 and put them away in   
jars4 ,they make very good pies in the  
winter1 and resemble gooseberries4      
,conserve of ,roses4  ,gather the leaves
 of the damask rose1 while they are     
fresh2 spread a pound of loaf-sugar on  
your cake-board1 and roll in about half 
a pound of rose leaves1 or as many as   
will work into it1 have your kettle     
cleaned1 and stew them in it very gently
 for about half an hour2 put it in      
tumblers to use when you have a cough4  
,it is very good for children that are  
threatened with the croup2 you should   
have some by the side of the bed to use 
at night4   ,to keep ,damsons for ,pies4
  ,to every twelve pounds of damsons    
take seven pounds of brown sugar2 put   
them together in a stone jar1 a layer of
 fruit and a layer of sugar2 tie it up  
close1 and set it in a heated oven2 let 
it stay till it is cold1 and continue to

 set it in1 after every baking1 for     
several weeks2 or you can cook them on  
the top of a stove1 in a pan of hot     
water4   ,dried ,cherries1 c4  ,dried   
cherries should be kept in a jar1 with  
sugar sprinkled among them2 they are    
very useful in sickness2 a tea-cupful of
 cherries1 with a quart of boiling water
 poured on them1 and left to draw for   
half an hour1 with sweetening1 makes a  
very agreeable drink when you cannot get
 lemonade4  ,when stewed for pies you   
should allow them plenty of water1 and  
not put in the sugar till they are      
nearly done4  ,boiling water poured on  
dried apples also makes a good drink in 
sickness4   ,apple ,butter4  ,with      
,remarks on the ,use of ,earthen        
,vessels  ,have your kettle well        
cleaned1 and fill it early in the       
morning with cider made of sound apples1
 and just from the press2 let it boil   
half away1 which may be done by three   
o'clock in the afternoon2 have pared and
 cut enough good apples to fill the     

kettle2 put them in a clean tub1 and    
pour the boiling cider over2 then scour 
the kettle and put in the apples and    
cider1 let them boil briskly till the   
apples sink to the bottom2 slacken the  
fire and let them stew1 like preserves1 
till ten o'clock at night4 ,some dried  
quinces stewed in cider and put in are  
an improvement4 ,season with orange     
peel1 cinnamon or cloves1 just before it
 is done2 if you like it sweeter1 you   
can put in some sugar an hour before it 
is done4 ,if any thing occur that you   
cannot finish it in a day1 pour it in a 
tub1 and finish it the next day2 when it
 is done put it in stone jars4 ,any     
thing acid should not be put in earthen 
vessels1 as the glazing is poisonous4   
,this way of making apple butter        
requires but little stirring2 you must  
keep a constant watch that it does not  
burn4  ,pears and peaches may be done in
 the same way1 and if they are sweet1   
will not require sugar4  ,another ,way4 
,it is important to have a large copper 

or bell-metal kettle1 into which put the
 cider as soon as it comes from the     
press2 put it over a brisk fire1 and    
boil it half away2 then put the cider   
from the kettle into clean stone jars1  
7warm the jars to prevent the danger of 
breaking them27 have your apples pared  
and cut over night1 as many as would    
fill your kettle twice2 have the kettle 
well cleaned1 and in the morning put in 
half the cider1 and fill the kettle     
nearly full of apples1 and put it over a
 brisk fire2 when they begin to boil up1
 stir them down1 which may be done two  
or three times1 before you put in your  
stick to stir constantly2 then put in   
the rest of the apples and cider1 as    
fast as the kettle will take them1 and  
boil it four hours after the last apples
 are put in1 stirring it all the time2  
you should have for the purpose a stick 
made of hickory wood1 somewhat like a   
common hoe1 with holes in it4   ,candied
 ,preserves1 c4  ,if your preserves     
candy1 set the jars in hot water for    

half an hour2 if they are in glass jars 
put them in something else1 as glass    
cracks easily1 when exposed to heat4    
,preserves made with white ,havana sugar
 are not so liable to candy as others4  
,common preserves are improved1 and are 
more certain to keep well1 by being     
placed on flat dishes and set in a      
brick-oven after the bread is taken out3
 they may remain two or more hours      
without injury4 ,when preserves are     
about to boil over1 you should have a   
common fan at hand and fan them1 which  
will sometimes answer instead of taking 
them from the fire4   ,cider ,marmalade4
  ,boil two gallons of sweet cider down 
to one gallon2 have ready two gallons of
 apples1 pared and cut2 pour the cider  
out of the kettle1 and clean it2 then   
put in the apples1 and pour the cider   
in1 and two or three pounds of sugar2 if
 it will not hold all conveniently1 add 
at intervals2 let them stew four hours2 
do not stir till they are nearly        
done--stirring makes fruit stick to the 

kettle and burn2 if you stir once you   
must keep on4 ,this is a pleasant sauce 
for dinner1 or eaten with bread and     
butter at tea1 and will keep in a cool  
place through the winter4   ,tomato     
,figs4  ,take six pounds of sugar1 to   
one peck 7or sixteen pounds7 of ripe    
tomatoes--the pear-shaped look best2 put
 them over the fire 7without peeling7 in
 your preserving kettle1 their own juice
 being sufficient without the addition  
of water2 boil them until the sugar     
penetrates and they are clarified4 ,they
 are then taken out1 spread on dishes1  
flattened and dried in the sun1 or in a 
brick-oven after the bread is taken out4
 ,a small quantity of the syrup should  
be occasionally sprinkled over them     
whilst drying2 after which1 pack them   
down in jars1 sprinkling each layer with
 powdered sugar4 ,the syrup is          
afterwards concentrated and bottled for 
use4 ,they retain surprisingly their    
flavor1 which is agreeable and somewhat 
similar to the best figs4 ,ordinary     

brown sugar may be used1 a large portion
 of which is retained in syrup4         
,molasses ,candy or ,taffy4  ,put a     
quart of good molasses 7not sugar house7
 in a dutch-oven or iron pot1 having    
previously greased it with butter2 let  
it boil very fast1 stirring it all the  
time for fifteen minutes2 then put in a 
tea-cup of sugar and let it boil fifteen
 minutes longer1 stirring all the time2 
take a little out on a plate1 and when  
it is brittle1 pour it while hot into   
tin plates rubbed with butter2 put it in
 a cold place and break it up when you  
want it for use2 never put taffy in     
china or earthen plates1 as they would  
probably be broken in taking it out4    
,some think it an improvement to add the
 kernels of black walnuts1 nicely       
picked--put them in just as you take up 
the taffy and give it one stir2 a       
tea-cup of kernels to a pint of molasses
 is a good proportion4   ,walnut        
,cheese4  ,take a pint of nice kernels  
and pound them in a mortar with two     

tea-cups of brown sugar1 and a          
table-spoonful of water2 put it in cups 
or small bowls and it will turn out like
 other cheese4 ,it is a favorite        
refreshment with some country children4 
,,cordials1 ,,wines1 ,,vinegar1         
,,pickles1 c4   ,peach ,cordial4  ,put a
 gallon of peach brandy into a          
wide-mouthed vessel1 and five pounds of 
fine flavored peaches1 cut from the     
stone2 boil five pints of water with two
 pounds of loaf-sugar and a pound of    
peaches1 till it is a clear and rich    
syrup2 pour this boiling hot on the     
brandy and stir it well2 put in two     
dozen peach kernels1 blanched and       
pounded1 and a little mace2 let it stand
 three weeks covered tight--at the end  
of which time1 bottle it for use4 ,it is
 a nice seasoning for cake4   ,quince   
,cordial4  ,grate the quinces and strain
 them2 to every quart of juice1 put a   
pound of loaf-sugar and a pint of       
spirits2 boil1 strain and bottle it4    
,cherry ,cordial4  ,mash and strain the 

cherries1 boil the juice1 and to a      
gallon1 put two pounds of sugar1 and    
half a pint of spirits2 the sugar should
 be boiled in it2 skim and strain2 when 
cold1 bottle it4   ,lemon ,brandy4      
,have a bottle three-quarters full of   
brandy2 when you use lemons for other   
purposes1 pare off the yellow skin very 
thin1 cut it small and drop it in the   
bottle1 till you get it full4 ,be       
careful not to put in any of the tough  
white part1 as that will give it a      
bitter taste2 cork the bottle and keep  
it to season cakes and puddings4   ,rose
 ,brandy4  ,fill a large bottle with    
damask rose leaves1 picked while they   
are fresh2 fill the bottle with brandy1 
or good spirits of any kind2 cork it    
tightly and set it away for use4 ,it    
will bear filling up several times4     
,blackberry ,cordial4  ,mash and strain 
the blackberries2 put the juice on to   
boil in a brass or bell-metal kettle2   
skim it well1 and to each gallon of     
juice put three pounds of sugar and a   

quart of spirits2 bruise some cloves and
 put in4 ,this is valuable as a medicine
 for children in summer4   ,rose ,water4
  ,gather the damask rose leaves2 have a
 tin pan that will fit under your       
warming-pan2 wring a thin towel out of  
water1 spread it over the pan1 and put  
rose leaves on this about two inches    
thick2 put another wet towel on top of  
the leaves1 and three or four           
thicknesses of paper on it2 put hot     
embers in the warming-pan1 and set it on
 top of the paper1 propped up so as not 
to fall2 when you renew the coals1      
sprinkle the towel that is at the top of
 the rose leaves2 when all the strength 
is out of the leaves1 they will be in a 
cake2 dry this1 and put it in your      
drawers to scent the clothes2 put       
another set of leaves in1 sprinkle the  
towels1 and so till you have used up all
 your rose leaves4 ,rose water is a very
 nice seasoning for cake or pudding2 it 
should be kept corked tightly4          
,cologne4  ,put into a bottle half an   

ounce of oil of lavender1 one drachm of 
oil of rosemary1 two of essence of      
lemon1 two of essence of bergamot1 forty
 drops of oil of cinnamon1 and a little 
musk1 if you like it2 pour on it three  
pints of best alcohol4   ,blackberry    
,wine4  ,gather the fruit when fully    
ripe1 but before the sun has had time to
 dry the juice2 put it in a tub and pour
 in clear cold water enough to cover it2
 mash it to a pulp with a wooden masher2
 strain it through a linen bag or towel2
 a deal of juice will remain in the     
pulp1 which in order to get you must add
 some sugar to it1 and boil it in your  
preserving kettle1 when you may strain  
again1 and will have little left but    
seeds2 to every gallon of the liquor1   
add three pounds of good brown sugar2   
pour it in a keg1 7which should stand in
 a cellar1 or cool dry place37 let it   
stand two or three weeks1 with the bung 
laid loosely on2 as the froth works out 
fill it up1 7with some of the liquor    
kept out for the purpose47 ,french      

brandy in the proportion of a quart to  
five gallons1 is an improvement4 ,at the
 end of three or four weeks1 it may be  
closely bunged and put away in a safe   
dry closet1 where it should remain      
undisturbed for a year1 when it may be  
racked off1 bottled and sealed over4    
,gooseberry ,wine4  ,put three pounds of
 lump sugar in a gallon of water2 boil  
and skim it2 when it is nearly cold1    
pour in it four quarts of ripe          
gooseberries1 that have been well       
mashed1 and let it stand two days1      
stirring it frequently2 steep half an   
ounce of isinglass in a pint of brandy  
for two days1 and beat it with the      
whites of four eggs till they froth1 and
 put it in the wine2 stir it up1 and    
strain it through a flannel bag into a  
cask or jug2 fasten it so as to exclude 
the air2 let it stand six months1 and   
bottle it for use2 put two or three     
raisins in each bottle1 and cork it up4 
,currant ,wine4  ,pick and mash the     
currants1 either with your hands or a   

clean block1 in a tub2 strain them1 and 
to one gallon of juice1 put two gallons 
of water2 and to each gallon of the     
mixture1 put three pounds of sugar2 stir
 it until the sugar is dissolved1 then  
put it in a clean cask that has never   
been used for beer or cider2 put it in a
 cellar or cool place1 and let it work  
out at the bung for several weeks2 have 
a gallon of it saved in a jug to fill up
 with1 as it works out4 ,when it is done
 working1 bung it up4  ,you may rack it 
off towards spring1 or it will not hurt 
it to stand a year4  ,if you want a     
barrel of wine1 you must have eight     
gallons of currant juice1 sixteen of    
water1 and seventy-two pounds of sugar2 
put in a quart of brandy after it has   
done working2 if you can get a clean    
brandy barrel to put it in1 it is better
 than a new one4  ,another ,way4  ,mash 
well together equal quantities of       
currants and water1 strain the juice and
 to every gallon add three pounds of    
best brown sugar2 fill the cask         

two-thirds full1 bung it tight and put  
clay over2 by this means the air is     
excluded while the process of           
fermentation is going on2 the cask      
should be iron-bound2 rack it off and   
bottle or put in demijohns the next     
spring after making4   ,elderberry      
,wine1 c4  ,to each gallon of berries1  
put one of water2 mash them in a tub1   
and leave them two days1 stirring them  
frequently2 then strain them1 and to    
each gallon of juice put three pounds of
 brown sugar1 and to every five gallons1
 two ounces of bruised ginger1 and one  
of cloves1 which tie up in a bag1 and   
boil in the wine for an hour1 and put it
 in a cask2 when it is nearly cold1 put 
in two spoonsful of lively yeast2 let it
 ferment two days1 and put in a pint of 
spirits with the bag of spice1 and close
 it up4 ,this is excellent as a medicine
 for delicate or elderly persons4  ,fill
 a bottle with elderberries1 with a     
dozen cloves1 and fill it up with       
spirits4 ,it is good to give children   

that have the summer disease2 mix a     
tea-spoonful of it with sugar and water 
for a child1 or a table-spoonful for a  
grown person4   ,ginger ,wine4  ,boil   
nine quarts of water with six pounds of 
lump sugar1 the rinds of three lemons   
very thinly pared1 and two ounces of    
face ginger pounded2 when it has boiled 
half an hour1 skim it1 and pour it on   
the juice of two lemons3 when nearly    
cold1 add two spoonsful of yeast2 put a 
pound of raisins in the cask1 with a    
half a pint of brandy1 and half an ounce
 of shaved isinglass2 strain it in the  
cask1 and stop it tight2 bottle it in   
six or seven weeks4   ,raspberry ,wine4 
,pick over the raspberries1 and to every
 quart put a quart of water2 bruise     
them1 and let them stand two days2      
strain off the liquor1 and to every     
gallon put three pounds of lump sugar2  
stir it till the sugar is dissolved1 and
 put it in a clean barrel1 or keg2 at   
the end of two months1 bottle it1 and   
put a spoonful of brandy1 or a glass of 

wine in each bottle4   ,raspberry       
,vinegar1 and its uses4  ,put two pounds
 of raspberries in a large bowl1 and    
pour on them two quarts of white-wine   
vinegar2 the next day1 strain the liquor
 on two pounds of fresh raspberries2 let
 this stand a day1 and strain it into a 
stone jar2 to each pint of the liquor   
put a pound of loaf sugar2 stir till it 
is dissolved1 and put the jar in a      
sauce-pan of water1 which keep boiling  
for an hour2 skim it1 and bottle it when
 cold4 ,this is used not only as a      
refreshing drink1 mixed with water1 but 
is said to be of use in complaints of   
the chest4 ,no glazed or metal vessels  
should be used in making it4   ,spruce  
,beer4  ,boil some spruce boughs with   
some wheat bran1 till it tastes         
sufficiently of the spruce2 bruise some 
allspice1 and put in2 strain it1 and put
 two quarts of molasses to half a       
barrel2 when it is nearly cold1 put in  
half a pint of yeast2 after it has      
worked sufficiently1 bung up the barrel4

   ,to ,make ,two ,gallons of ,beer4    
,put two pounds of brown sugar in a jug1
 with a heaped spoonful of ginger1 and a
 pint of strong hop tea2 pour in a      
gallon and a half of warm water1 and a  
tea-cup of yeast2 leave out the cork a  
day--then fasten it up1 and set it in a 
cool place2 or if you bottle it1 put two
 or three raisins in each bottle4       
,harvest ,beer4  ,to make fifteen       
gallons of beer1 put into a keg three   
pints of yeast1 three pints of molasses1
 and two gallons of cold water2 mix it  
well1 and let it stand a few minutes2   
then take three quarts of molasses1 and 
three gallons of boiling water1 with one
 ounce of ginger2 mix them well1 and    
pour into the keg1 and fill it up with  
cold water4  ,a decoction of the root of
 sassafras is good to put in beer4      
,porter ,beer4  ,a pleasant drink in    
summer is to take one bottle of porter1 
five bottles of water1 and a pint of    
molasses1 or a pound of sugar2 make a   
spoonful of ginger into a tea1 and mix  

all well together2 have seven clean     
bottles1 with two or three raisins in   
each2 fill them1 cork them tight1 and   
lay them on their sides on the cellar   
floor4   ,molasses ,beer4  ,take five   
pints of molasses1 half a pint of yeast1
 two spoonsful of pounded ginger1 and   
one of allspice2 put these into a clean 
half-barrel1 and pour on it two gallons 
of boiling water2 shake it till a       
fermentation is produced2 then fill it  
up with warm water1 and let it work with
 the bung out1 a day1 when it will be   
fit for use2 remove it to a cold place1 
or bottle it4 ,this is a very good drink
 for laboring people in warm weather4   
,to ,make ,cider4  ,to make cider that  
will keep sweet for a length of time1   
requires particular attention to all the
 points4 ,all the works and utensils in 
use must be perfectly clean1 so that    
nothing acid shall come in contact with 
the pulp or liquor while pressing4 ,the 
casks should be cleaned in the following
 manner3  ,after washing each barrel    

clean1 put in a lump of unslaked lime1  
and pour in a gallon of boiling water2  
bung it up1 and roll the barrel several 
times a day1 letting it lay with the    
bung down2 in the evening1 empty out the
 lime-water1 and wash the barrel clean  
in several waters2 after the water is   
drained out1 burn a brimstone match in  
it1 made of a piece of coarse muslin one
 inch broad1 and four long1 dipped in   
melted brimstone2 light one end of the  
match1 and put it in2 put the bung on   
slightly1 so as to hold the other end1  
and allow air sufficient to make it     
burn2 when the rag has burned out1 drive
 in the bung to keep in the sulphuric   
gas1 which1 if allowed time1 will       
condense on the sides4  ,the apples     
should be kept under cover1 and secured 
from rain4 ,after they have laid to     
mellow for two or three weeks1 select   
those that are sound2 break off the     
stems and leaves2 have the trough       
perfectly clean1 and after they are     
ground1 keep them from the sun and rain 

for twenty-four hours2 then press them1 
and fill into the casks2 the first      
running is always the best2 each cask   
that is filled should be numbered1 so as
 to know the quality2 and after they are
 all filled1 draw off and mix them1 the 
weak with the strong2 keep the casks    
filled up with cider while they are     
fermenting2 when the fermentation is    
subsiding1 there will be a thin white   
scum rise slowly3 when this is all off1 
lay on the bung lightly2 rack it off in 
a few days in barrels1 in which         
brimstone has been used1 and bung it    
tight2 rack it off again in ,march1 and 
keep the bungs in tight4   ,to ,make    
,vinegar4  ,you may always have good    
vinegar for pickling1 and other         
purposes1 by taking a little pains4 ,get
 a tight whiskey barrel1 if it is clean 
you need not rinse it1 and put into it  
ten gallons of the best vinegar you can 
procure1 with one quart of whiskey and  
one quart of molasses2 every day for a  
week1 add a gallon of good cider that   

has not been watered1 and shake the     
barrel each time2 let it stand in this  
state two weeks1 shaking the barrel     
frequently4 ,after this1 you may put in 
a gallon of cider occasionally1 with any
 that has been left at table1 or the    
settlings of decanters or bottles that  
have had wine in1 but do not put in any 
water4 ,it will make much sooner in the 
garret or a warm place1 but if the      
barrel is fixed early in the summer1 you
 will have plenty to pickle with in the 
fall2 taste it so as not to add cider   
too fast4 ,have a phial with a string   
attached to it that you can put in at   
the bung4 ,you should have a barrel of  
good hard cider before you begin to make
 vinegar4 ,if you are in want of        
vinegar1 fill a jug from the barrel1 and
 set it in the hot sun1 where it will   
turn sour much quicker4 ,it is a good   
plan to keep a jug in a closet1 where   
you can empty all the slops of cider and
 wine2 and when you get it full1 empty  
it in the barrel4  ,after the pickling  

is done1 you can put as much hard cider 
in the barrel1 a gallon at a time1 as   
you have taken out1 with a little       
molasses1 and half a pint of whiskey2 if
 you put too much of the latter it will 
prevent it from getting sour1 but a     
little gives strength to the cider1 and 
the molasses increases the acidity1 and 
helps to color it4 ,if you should have  
any juice of cherries1 currants1 or     
blackberries1 put it in1 or if you can  
get cheap sour raisins1 they will be an 
improvement to the flavor of the        
vinegar2 a tea-cup of burnt sugar will  
give it a good color4  ,vinegar made in 
this way will keep pickles good for     
several years4 ,if the cider has not    
sufficient strength it will take longer 
to make4   ,to ,pickle ,mangoes4  ,pick 
your musk-melons at a proper age1 before
 they get too hard2 make a slit in the  
sides and take out the seeds with a     
tea-spoon2 boil a pickle of ground alum 
salt1 that will bear an egg1 and let the
 melons lay in this a week2 then make a 

new pickle1 and let them lay in it      
another week2 then wash them1 and scald 
them in weak vinegar1 or sour cider1    
with cabbage leaves around the kettle2  
put them in a jar1 and put the vinegar  
and leaves in with them2 leave them two 
days1 then wipe them carefully1 and to  
two dozen mangoes1 have an ounce of     
mace1 one of cloves1 some nasturtions1  
small onions1 scraped horse-radish1 and 
mustard seed sufficient to fill them2   
fill up the inside of each one1 and tie 
them round with strings4 ,put them in   
your kettle with strong vinegar1 and let
 them scald a few minutes2 then put them
 in a wide-mouthed jar1 and pour the    
vinegar over2 have them covered close1  
and they will keep good for several     
years4 ,large green tomatoes make good  
mangoes1 previously salted and drained1 
when fill them as other mangoes4   ,for 
,pickling ,mangoes with ,oil and        
,vinegar4  ,cut a square piece out to   
remove the inside2 lay them in salt and 
water nine or ten days1 and afterwards  

green them as any other pickle4 ,for    
stuffing1 take two ounces of garlic1    
dried and pulverized1 two ounces of     
horse-radish1 prepared as the garlic1   
two ounces of nutmegs1 two ounces of    
cloves1 two ounces of mace1 two ounces  
of whole mustard seed4 ,when the mangoes
 are large1 put a small cucumber1 and   
two beans in each4 ,wipe each mango     
perfectly dry before the stuffing is put
 in2 sew each up1 and tie twine around  
it2 then put them in a pot1 and pour the
 pot two-thirds full of sharp vinegar2  
pour sweet oil on the top till covered4 
,the ingredients must be mixed with     
sweet oil4 ,the spices1 c4 mentioned1   
are sufficient for a dozen mangoes4     
,cucumbers4  ,gather the cucumbers while
 they are small1 lay them in a jar with 
salt enough to make a pickle2 pour in a 
little water1 and if there is not salt  
enough to cover them1 in a few days put 
in more4 ,at the end of two weeks put   
them in a kettle1 with cabbage leaves   
around and through them2 fill it up with

 weak vinegar1 and let them scald three 
hours2 put all in a jar for three days1 
then take out the cucumbers1 pour out   
the vinegar and leaves2 put them back in
 the jar1 with some cloves1 peppers1    
horse-radish and mustard2 boil some     
strong vinegar and pour over them4      
,small ,cucumbers4  ,wash small         
cucumbers from two to four inches long2 
put a gallon of very strong vinegar in a
 large jar1 with mustard seed1 scraped  
horse-radish1 and celery seed1 a small  
portion of each1 and a tea-cupful of    
salt2 put the cucumbers in the jar2 tie 
them close4 ,martina's may be pickled in
 the same way1 or in the old way of     
pickling cucumbers4   ,to ,pickle       
,cherries or ,peaches4  ,if peaches1    
wipe them well with a coarse towel2 if  
cherries1 cut the stems half off1 but do
 not stone them2 put them in jars1 and  
to every half gallon of vinegar it takes
 to cover them1 put a pound of sugar1   
and cloves and cinnamon to taste2 boil  
and skim it well1 and when nearly cool  

pour it over the fruit2 for three       
successive days pour off the vinegar1   
and boil and pour it on again4          
,peaches4  ,pick out sound clingstone   
peaches2 lay them in salt and water for 
a day1 then wipe them on a coarse cloth3
 boil up some strong vinegar1 with a    
little ginger1 whole pepper and mustard 
seed2 put the peaches in a jar and pour 
this over4   ,white ,walnuts4  ,take    
full grown white walnuts1 or            
butter-nuts1 before the shells get so   
hard that a pin will not run through    
easily2 put them in a jar2 boil a pickle
 of ground alum salt that will bear an  
egg1 skim it1 and when it gets cold2    
pour it on the walnuts2 let them lay in 
this ten days2 then make another pickle 
as strong as the first1 and leave them  
in it ten days longer2 then scrape each 
one carefully1 until you get all the    
rough skin off1 wipe them with a very   
coarse cloth1 and let them soak in cold 
water two days2 boil them in weak       
vinegar1 and let them lay in this a     

week2 boil enough good vinegar to cover 
them2 mix together scraped horse-radish1
 mustard seed1 cloves1 red pepper1      
onions and garlic2 put a layer of the   
walnuts in a jar1 and sprinkle the spice
 over2 pour the boiling vinegar over the
 top4   ,english ,walnuts4  ,gather them
 when nearly full grown1 but not too    
hard2 pour boiling salt and water on    
them2 let them be covered with it nine  
days1 changing it every third day2 then 
take them out on dishes1 and put them in
 the sun to blacken1 turning them over2 
then put them in a jar and strew over   
them pepper1 cloves1 garlic1 mustard    
seed and scraped horse-radish2 cover    
them with cold strong vinegar and tie   
them up4   ,black ,walnuts4  ,gather the
 walnuts while you can run a pin through
 them2 boil them in an iron pot three   
hours1 to soften the shell2 put them in 
a tub of cold water1 hull and wash them1
 and put them in your jars2 pour salt   
and water over them1 and change it every
 day for a week2 at the end of that time

 scald them in weak vinegar2 let them   
stand in this three days1 then pour it  
off1 and for half a bushel of hulled    
walnuts1 have quarter of a pound of     
cloves1 a tea-cup of mustard seed1 two  
spoonsful of black pepper1 a pint of    
scraped horse-radish1 two pods of red   
pepper1 some sliced onions and garlic2  
put these in the jars with the walnuts1 
and fill them up with strong cold       
vinegar4  ,pickled walnuts will keep for
 six or seven years1 and are as good at 
the last as the first4   ,virginia      
,yellow ,pickles4  ,to two gallons of   
vinegar1 put one pound of ginger1       
quarter of a pound of black pepper1 two 
ounces of red pepper1 two of cloves1 a  
tea-cup of celery seed1 a pint of       
horse-radish1 a pint of mustard seed1 a 
few onions or garlic1 and three ounces  
of turmeric to turn them yellow4 ,the   
above ingredients should be mixed       
together in a jar1 and set in the sun by
 the first of ,july1 tied up close1 with
 a block over each jar to keep out the  

rain4 ,put whatever you intend to pickle
 in salt and water for two or three     
days2 then pour boiling salt and water  
on them2 wash them and drop them in the 
jars of vinegar4  ,you can pickle any   
thing in this way but walnuts4 ,the same
 pickle1 by adding more vinegar to it1  
will do for two years2 if the jars are  
set by a fire1 a much less time will do 
to take the strength out of the spices2 
the turmeric should be tied up in a bag4
   ,tomatoes4  ,scald and peel a peck of
 ripe tomatoes2 lay them on dishes1 and 
strew salt thickly over them2 let them  
stand for twenty-four hours1            
occasionally pouring off the liquor that
 the salt extracts2 then drain them on a
 sifter1 and gently squeeze them1 as it 
is this juice that weakens the vinegar  
and makes the pickles spoil2 take a     
large jar1 put in a layer of tomatoes1  
then a layer of sliced onions1 mustard  
seed1 cloves and white pepper1 or whole 
black pepper2 7you may if you like1     
break two pods of red pepper and put in 

each jar47 ,when the jar is full1 pour  
very strong vinegar over1 and in a few  
days they will be ready for use1 and    
will keep all winter4 ,they retain much 
of the tomato flavor1 and should be kept
 in a cool place4  ,another ,way4  ,take
 small round tomatoes when they are not 
too ripe2 stick them with a needle in   
several places1 to keep the skin from   
bursting1 and let them lay a week in    
salt and water2 then wash them and put  
them in a jar with some cloves1 pepper  
and small onions2 cover them with strong
 cold vinegar1 and tie up the jar4      
,pepper ,mangoes4  ,take fully grown    
green peppers1 cut a slit in the side of
 each and take out the seeds2 make a    
strong brine and lay them in it for     
three days2 then soak them in clear     
water a day and night2 pack them in a   
jar1 and pour boiling vinegar over them 
with a piece of alum2 let them stay in  
this three days1 when boil the vinegar  
again1 and pour over them2 when they are
 green1 stuff them with chopped cabbage1

 mustard seed1 cloves1 horse-radish1    
pepper1 and a small onion in each2 tie  
them up1 put them in a jar2 boil fresh  
vinegar and pour over4  ,observe always 
to have the kettle you boil vinegar in  
well cleaned2 never put pickles in      
common earthen-ware1 as the glazing is  
poisonous4   ,onions4  ,peel small white
 onions and pour boiling milk and water 
over them2 when cold1 put them in a jar1
 and make a pickle of strong vinegar1 a 
little mace1 ginger1 white mustard seed1
 and horse-radish2 boil it and pour over
 them4  ,if you want them to be white1  
do not put in black pepper or cloves4   
,mushrooms4  ,take the small round      
mushrooms that are pale pink underneath1
 with white tops1 and peel easily2 put  
them in a jar with a little mace1 white 
mustard seed and salt2 cover them with  
cold vinegar1 and tie them close4 ,if   
you put in black pepper or cloves1 it   
will turn them dark4   ,nasturtions4    
,have some strong vinegar in a jar with 
a little salt1 and as you gather the    

nasturtions1 put them in1 and keep the  
jar tied close4   ,cherries4  ,take     
sound morel cherries with the stems on1 
and put them in a jar2 boil spices in   
strong vinegar1 and pour over them hot4 
,damsons may be done in the same way4 ,a
 little sugar improves the pickle4      
,cabbage4  ,take firm heads of purple   
cabbage1 quarter them1 sprinkle them    
with salt1 and let them lay three or    
four days1 when shave them fine1 drain  
off the salt and put them in a jar1 boil
 enough vinegar to cover them1 with     
horse radish1 pepper and cloves1 when   
nearly cold pour it on the cabbage1 and 
put in a little cochineal tied up in a  
bag1 it will he fit for use in a week4  
,another ,way4  ,cut hard cabbage fine  
as for slaw1 sprinkle salt through it1  
and let it lay under a moderate pressure
 for twelve hours1 then drain well      
through a colander1 slice a dozen raw   
onions1 have a large jar in readiness1  
put in a layer of cabbage1 strew in some
 of the onions1 a few cloves1 a         

tea-cupful of mustard seed1 some whole  
black pepper1 cut six half ripe red     
pepper pods1 and sprinkle in2 add a     
little more salt1 boil vinegar and pour 
on sufficient to cover the mixture4     
,cut ,cucumbers4  ,slice large cucumbers
 lengthwise--do not pare them--then cut 
them half an inch thick2 if you have    
small ones1 slice them across1 put them 
in a large jar1 and sprinkle them well  
with salt1 after standing a day or two1 
pour off the liquid the salt has        
extracted1 drain them1 and wash the jar1
 and put the cucumbers in alternately1  
with sliced onions1 mustard seed1 white 
pepper1 whole black pepper and a few    
cloves1 pour over them strong vinegar1  
and tie close1 keep them in a cool      
place1 but do not allow them to freeze  
in severe weather1 as freezing spoils   
the flavor of pickles4 ,when pickles do 
not keep well1 pour off the vinegar1 and
 put more on1 but if the vinegar is of  
the best quality1 there is little fear  
of this4 ,putting alcohol on over paper1

 will prevent their moulding4           
,cucumber ,catsup4  ,take full grown    
cucumbers1 pare them1 and cut out the   
lines of white pith1 which are on three 
sides2 cut them in slices about half an 
inch thick2 to six cucumbers1 put one   
onion1 sliced fine2 then sprinkle them  
with salt1 placing the fruit in layers1 
with salt between2--next morning1 press 
the liquor from them2 put them in small 
jars1 and fill up with strong vinegar1  
seasoned with pepper1 mustard seed1 and 
salt1 if necessary4 ,the small jars are 
recommended--as the cucumbers do not    
keep well after they have been exposed  
to the air4   ,tomato ,catsup4  ,take a 
peck of ripe tomatoes1 wash and cut out 
the stems1 but do not peel them2 put    
them over the fire in your bell-metal   
kettle1 cover them1 and let them boil   
till soft enough to mash1 when pour them
 in a colander placed over a pan2 drain 
them and throw away the liquid2 then    
mash and strain the tomatoes1 a few at a
 time1 through a ball sifter3 this is   

rather a tedious process2 but1 as the   
waste liquor has been previously drained
 off1 the catsup will require but about 
twenty minutes boiling2 throw in the    
spices before you take it up1 fine      
pepper and salt1 mustard1 and a few     
whole cloves1 and sliced onions1 if you 
like their flavor2 allow a tea-cup of   
strong vinegar to each bottle of catsup2
 part of which may be put in with the   
spices1 and the rest in each bottle on  
top of the catsup1 before you cork and  
seal them4   ,walnut ,catsup4  ,gather  
the walnuts1 as for pickling and put    
them in salt and water for ten days1    
then pound them in a mortar1 and to     
every dozen walnuts put a quart of      
strong vinegar1 and stir it every day   
for a week1 then strain it through a    
bag1 and to every quart of liquor put a 
tea-spoonful of pounded mace1 the same  
of cloves1 and a few pieces of garlic or
 onion1 boil it twenty minutes1 and when
 cold1 bottle it4 ,white or black       
walnuts are as good for catsup as the   

,english walnut1 and will keep good for 
several years4   ,green ,tomato ,catsup4
  ,after the tomatoes have ceased to    
ripen1 slice and put them in a jar1 with
 salt scattered through them1 let them  
stand two days1 then drain them in a    
colander1 put them in the jars they are 
to remain in1 strewing sliced onions1   
cloves1 whole pepper1 mustard seed1 and 
one or two red pepper pods through them1
 boil vinegar enough to cover them and  
pour over1 tie them close and put a     
plate on each jar4   ,mushroom ,catsup4 
,take the largest mushrooms1 those that 
are beginning to turn dark1 cut off the 
roots1 put them in a stone jar1 with    
some salt1 mash them and cover the jar1 
let them stand two days1 stirring them  
several times a day1 then strain and    
boil the liquor1 to every quart of      
which1 put a tea-spoonful of whole      
pepper and the same of cloves1 and      
mustard seed1 and a little ginger1 when 
cold1 bottle it1 leaving room in each   
bottle for a tea-cupful of strong       

vinegar1 and a table-spoonful of brandy2
 cork them up and seal them over4       
,tomato ,sauce4  ,scald and peel a peck 
of ripe tomatoes2 cut them in slices and
 lay them on a large dish2 cover well   
with salt each layer2 the next morning  
put the tomatoes in a colander or on a  
sifter1 and drain off all the liquid2   
then mash them with a wooden masher1 and
 to each quart1 put a pint of strong    
vinegar1 two table-spoonsful of white   
mustard seed1 a dozen cloves1 a dozen   
grains of black pepper1 an onion sliced 
and chopped1 a table-spoonful of salt2  
if mashed fine you can pour it out of   
wide-mouthed bottles2 put a             
table-spoonful of spirits in each bottle
 at the top2 cork tight1 and seal4 ,if  
you prefer putting the sauce in small   
stone jars1 put spirits on paper at the 
top of each4 ,spiced ,peaches4  ,take   
nine pounds of good ripe peaches1 rub   
them with a course towel1 and halve     
them2 put four pounds of sugar and a    
pint of good vinegar in your preserving 

kettle1 with cloves1 cinnamon and mace2 
when the syrup is formed1 throw in the  
peaches1 a few at a time1 so as to keep 
them as whole as may be2 when clear1    
take them out and put in more2 boil the 
syrup till quite rich1 and then pour it 
over the peaches4 ,cherries may be done 
in the same way4 ,mushroom ,sauce4      
,gather large mushrooms1 that have not  
turned dark1 peel them and cut off the  
stems2 put them in a pan and strew salt 
over each layer2 when all are in1 mash  
them well2 then put them in a jar1 put a
 plate on the top1 and set it in a pot  
of cold water2 let it heat gradually1   
and boil for fifteen or twenty minutes2 
to each quart of the pulp put three     
tea-cupsful of strong vinegar1 two      
tea-spoonsful of powdered mace1 or one  
of cloves1 two of white mustard seed1   
one of black pepper2 put it in jars or  
wide-mouthed bottles1 with a spoonful of
 alcohol at the top of each1 and secure 
it from the air4 ,this is by some       
preferred to the catsup4     ,,to ,,cure

 ,,bacon1 ,,beef1 ,,pork1 ,,sausage1 c4 
,to ,cure ,bacon4  ,to one thousand     
weight of pork1 put one bushel of fine  
salt1 one pound and a half of saltpetre 
rolled fine and mixed with the salt2 rub
 this on the meat and pack it away in a 
tight hogshead2 let it lay for six      
weeks1 then hang it up and smoke it with
 hickory wood1 every day for two weeks1 
and afterwards two or three times a week
 for a month2 then take it down and rub 
it all over with hickory ashes1 which is
 an effectual remedy against the fly or 
skipper4 ,when the weather is unusually 
warm at the time of salting your pork1  
more care is requisite to preserve it   
from taint4 ,when it is cut up1 if it   
seems warm1 lay it on boards1 or on the 
bare ground1 till it is sufficiently    
cool for salting2 examine the meat tubs 
or casks frequently1 and if there is an 
appearance of mould1 strew salt over2 if
 the weather has been very warm after   
packing1 and on examining1 you should   
find evidence of its spoiling1 lose no  

time in unpacking the meat2 for a       
hogshead of hams and shoulders that are 
in this state1 have six pounds of brown 
sugar1 three pounds of salaeratus1 mixed
 with half a bushel of salt2 rub each   
piece with this1 and as you pack it in  
the hogshead1 7which should be well     
washed and cleaned17 sprinkle a little  
coarse salt over each layer of pork1 and
 also on the bottom of the hogshead4 ,i 
have known this plan to save a large    
quantity of pork1 that would have been  
unfit for use1 if it had not been       
discovered and attended to in time4     
,some persons use crushed charcoal to   
purify their meat4 ,shoulders are more  
easily affected than hams1 and if the   
weather is warm the ribs should be cut  
out of the shoulders4 ,jowls also       
require particular care2 black pepper1  
about a pound to a hogshead1 sprinkled  
on the meat before it is hung up to     
smoke1 is valuable as a preventive where
 flies are troublesome2 have a large    
pepper-box kept for the purpose1 and    

dust every part that is exposed2 pepper 
is also good to put on beef before it is
 hung up to dry2 wash it off before     
cooking1 and it does not injure the     
flavor4   ,to ,pickle ,pork4  ,take out 
all the ribs1 and cut it in pieces of   
about three pounds each2 pack it in a   
tight barrel1 and salt it well with     
coarse salt2 boil a very strong pickle  
made of coarse salt1 and when it is cold
 pour it over the meat1 and put a weight
 on the top2 if you wish pork to keep1  
do not put saltpetre in1 as it injures  
the flavor4   ,to ,cure ,hams and       
,shoulders4  ,to cure five hundred      
weight of hams and shoulders1 take      
fifteen quarts of common salt1 one pound
 and a half of saltpetre rolled fine1   
half a pound of red pepper pods chopped 
fine1 and four quarts of molasses2 mix  
them all together and rub the meat well1
 pack it down1 cover it close1 and let  
it remain six weeks1 then hang it up and
 smoke it with green hickory wood for   
three weeks4 ,if there is a damp spell  

of weather1 it is best to make a fire in
 your meat-house occasionally through   
the summer1 to keep the meat from       
moulding4   ,to ,make a ,pickle for     
,chines4  ,rub the chines with fine     
salt1 and pack them in a tight barrel1  
make a pickle of coarse salt1 strong    
enough to bear an egg1 boil and skim it1
 and when nearly cold pour it on1 let   
there be enough to cover them1 and put a
 weight on the top4 ,chines are good    
smoked4 ,it is best to make a separate  
pickle for the heads2 wash and scrape   
them1 cut off the ears and noses1 and   
take out the eyes4 ,the jowls may be    
packed and smoked with the bacon4       
,sausage ,meat1 c4 ,separate the tender 
parts of the meat from the rough and    
bony pieces1 and chop each sort         
separately1 to twenty-two pounds of meat
 have half a pound of salt1 three heaped
 table-spoonsful of sage1 three of      
pepper1 and two of thyme4 ,if you have a
 box large enough to hold this quantity1
 sprinkle it over the meat before it is 

chopped1 and it will be thoroughly mixed
 by the time it is done4 ,it is best to 
have a small piece fried to taste1 and  
if it is not seasoned right1 it can be  
altered2 you should have some pieces of 
fat1 chopped in with the meat4 ,the sage
 and thyme should be carefully dried1   
but not heated too much1 neither should 
it be hung up too near the fire1 as it  
would spoil the flavor1 rub it through a
 wire sifter1 and if that should not    
make it fine enough1 pound it in a      
mortar or grind it in your pepper mill4 
,the pepper should be ground and ready  
some days before it is needed1 as the   
pork season in the country is 7while it 
lasts7 one of the busiest in the year1  
every thing should be prepared          
beforehand that you possibly can4 ,it is
 a good plan to have plenty of bread and
 pies baked1 and a quantity of apples   
stewed1 vegetables washed and ready to  
cook1 so that every member of the       
family1 that is able1 may devote herself
 to the work of putting away the meat   

which is of so much importance for the  
coming year1 while some are cutting up  
the fat to render into lard1 others may 
be employed in assorting the sausage    
meat1 and cutting it into small pieces  
for the chopping machine1 by trimming   
off every part that can be spared4 ,you 
can have one hundred pounds of sausage  
from twelve hundred weight of pork1 and 
since the introduction of sausage       
choppers1 a great deal more sausage is  
made1 than formerly1 by the old method4 
,clean a few of the maws1 and soak them 
in salt and water1 and fill them with   
sausage meat1 sew them close1 let them  
lay in pickle for two weeks then hang   
them up1 and when your meat is smoked1  
let them have a few days smoke4 ,in this
 way sausage will keep all summer1 and  
is very nice when boiled slowly for     
several hours1 and eaten cold4 ,the best
 fat to chop in with sausage is taken   
from the chines or back bones4 ,to keep 
sausage for present use1 put it in small
 stone pans1 and pour melted lard over  

the top2 for later in the season1 make  
muslin bags that will hold about three  
pounds1 with a loop sewed on to hang    
them up by2 fill them with meat1 tie    
them tight1 and hang them in a cool airy
 place2 they will keep in this way till 
,august1 when you want to fry them1 rip 
part of the seam1 cut out as many slices
 as you want1 tie up the bag and hang it
 up again4 ,if you have a large         
quantity1 a sausage chopper is a great  
convenience4 ,liver ,sausage ,take four 
livers1 with the lights and hearts1 have
 two heads cleaned1 and boil them with  
any scraps1 or skinny pieces you have1  
skim the pot1 take out the livers when  
they are done1 and let the heads boil   
longer1 when they are done1 pick out the
 bones1 and chop all together1 season   
with sage1 thyme1 sweet marjoram1 salt  
and pepper1 put it in pans1 and fry it  
as sausage4 ,bologna ,sausage ,chop ten 
pounds of beef1 with two pounds and a   
half of the fat of fresh pork1 pound one
 ounce of mace1 and one of cloves1 and  

mix in1 let it stand a day1 then stuff  
it in large skins1 let them lay in brine
 ten days1 then hang them up to smoke a 
few days1 they can be put in the same   
brine with beef or tongues4 ,hogs' ,head
 ,cheese ,take off the ears and noses of
 four heads1 and pick out the eyes1 and 
lay them in salt and water all night1   
then wash and put them on to boil1 take 
out the bones carefully1 chop and season
 them well1 and pack it in bowls1 they  
will turn out whole1 and may be eaten   
cold with vinegar1 or fried as sausage4 
,pigs' ,feet4  ,pigs' feet should be    
well cleaned by dipping them in scalding
 water1 and scraping off the hairs1     
leave them in weak salt and water two   
days1 changing it each day2 if you wish 
to boil them for souse1 they are now    
ready1 but if the weather is cold they  
will keep in this a month4 ,they should 
be kept in a cold place1 and if they are
 frozen there is no danger of their     
spoiling1 but if there comes on a thaw1 
change the salt and water1 soak them in 

fresh water all night before you boil   
them4 ,in this way they are good to eat 
with pepper and vinegar while hot1 or   
may be dipped in batter and fried after 
they are cold4   ,to make ,souse4  ,boil
 the feet till the bones come out       
easily1 and pick out all the large      
bones1 pack them in a stone pan with    
pepper and salt1 and cover it with      
vinegar1 they may be eaten cold1 or     
dipped in flour and fried4 ,another way 
is to pick out all the bones1 season    
them with salt1 pepper and sage1 and    
warm them up as you want to use them4   
,pigs' feet1 after being boiled1 are    
very nice stewed as terrapins1 make the 
gravy with butter and water1 they are   
nourishing food for delicate persons4   
,vessels for salting meat should be     
cleaned well after the meat is hung up1 
and set on boards in the cellar1 if they
 do not smell sweet1 they should be     
washed and soaked before meat is packed 
in them again4 ,you should see that the 
hoops are sound1 and have covers made to

 fit them4 ,if taken care of in this    
way1 they will last a number of years4  
,scrapple4  ,take eight pounds of scraps
 of pork1 that will not do for sausage1 
boil it in four gallons of water1 when  
tender1 chop it fine1 strain the liquor 
and pour it back into the pot1 put in   
the meat1 season it with sage1 summer   
savory1 salt and pepper to taste2 stir  
in a quart of corn meal2 after simmering
 a few minutes1 thicken it with         
buckwheat flour very thick1 it requires 
very little cooking after it is         
thickened1 but must be stirred          
constantly4   ,dried ,beef4  ,an        
experienced housekeeper has furnished   
the following method for curing and     
drying beef1 which will keep good for   
two years1 without being injured by must
 or fly1 and is much admired4 ,have the 
rounds divided1 leaving a piece of the  
sinew to hang up by1 lay the pieces in a
 tub of cold water for an hour1 then rub
 each piece of beef that will weigh     
fifteen or twenty pounds1 with a handful

 of brown sugar and a table-spoonful of 
saltpetre1 pulverized1 and a pint of    
fine salt1 sprinkle fine salt in the    
bottom of a clean tight barrel1 and lay 
the pieces in1 strewing a little coarse 
salt between each piece2 let it lay two 
days1 then make the brine in a clean    
tub1 with cold water and ground alum    
salt--stir it well1 it must be strong   
enough to bear an egg half up1 put in   
half a pound of best brown sugar and a  
table-spoonful of saltpetre to each     
gallon of the salt and water1 pour it   
over the beef2 put a clean large stone  
on the top of the meat to keep it under 
the pickle1 7which is very important17  
put a cover on the barrel2 examine it   
occasionally to see that the pickle does
 not leak1--and if it should need more1 
add of the same strength2 let it stand  
six weeks1 then hang it up in the smoke 
house1 and after it has drained1 smoke  
it moderately for ten days1 it should   
then hang in a dry place1 before        
cooking1 let it soak for twenty four    

hours2 a piece that weighs fifteen or   
twenty pounds should boil two hours--one
 half the size1 one hour1 and a small   
piece should soak six or twelve hours1  
according to size4 ,beef cured in this  
way will make a nice relish1 when thinly
 sliced and eaten cold1 for breakfast or
 tea1 or put between slices of bread and
 butter for lunch1 it will keep for     
several weeks1--and persons of delicate 
stomachs can sometimes relish a thin    
slice1 eaten cold1 when they cannot     
retain hot or rich food4  ,this receipt 
will answer for all parts of the beef1  
to be boiled for the dinner table       
through the summer4   ,to ,cure ,beef4  
,make a pickle of six quarts of salt1   
six gallons of water1 half a pound of   
saltpetre1 and three of sugar1 or half a
 gallon of molasses1 pack the beef in a 
barrel1 with fine and coarse salt mixed1
 when the pickle is cold1 pour it over1 
and put a weight on the top1 let it stay
 two weeks1 when you can hang it up and 
smoke it1 to boil through the summer1 or

 boil the pickle over again1 and leave  
it in till you want to use it2 this is  
for two hundred pounds4   ,a ,new       
,method of ,curing ,beef4  ,take six    
gallons of water1 nine pounds of salt1  
7fine and coarse mixed17 three pounds of
 sugar1 one quart of molasses1 three    
ounces of saltpetre1 and one ounce of   
pearl ash or salaeratus1 boil and skim  
it well1 and let it stand till entirely 
cold1 when pour it on beef that has been
 sprinkled with salt for several days4  
,you can boil of this beef from the     
brine all winter1 or hang it up1 and    
smoke it with your bacon4   ,to ,cure a 
,dozen ,tongues4  ,soak the tongues an  
hour in a tub of cold water to extract  
the blood1 and cut off most of the root1
 mix together a quarter of a pound of   
saltpetre1 finely powdered1 one pound of
 brown sugar1 and a pint of salt1 rub   
the tongues with this1 and put them in a
 tight barrel2 then make a pickle that  
will bear an egg1 which pour over them1 
turn them every three days1 and let them

 stay in the pickle two weeks1 then     
smoke them two days1 and hang them up in
 a dry place2 boil and skim the pickle  
that the tongues have been in1 and it   
will do for a round of beef4   ,pickle  
for ,two ,rounds of ,beef4  ,cut the    
rounds in a suitable shape for drying1  
mix together two pints of salt1 one of  
molasses1 or a pound of sugar1 and half 
a pound of saltpetre1 rub them with     
this1 and pack them in a tight vessel1  
make a pickle that will bear an egg1 and
 pour it over1 put a weight on the top1 
and let it lay for ten days1 when take  
it out1 and smoke it two days1 hang it  
up in a dry place1 it will be fit to    
slice and broil in a week1 or cut it    
very thin1 and stew or fry it with      
butter and cream4 ,legs of mutton may be
 salted as rounds of beef1 and will     
resemble venison1 when dried and        
chipped4  ,in preparing pickle for any  
kind of meat1 observe that one gallon of
 water will hold1 in solution1 a quart  
of salt and two ounces of saltpetre4    

,to ,corn ,beef1 ,pork or ,mutton4  ,rub
 the meat well with salt1 and pack it in
 a tub4 ,if the weather is warm1 it will
 require a good deal of salt1 but no    
saltpetre4   ,to ,restore ,meat that has
 been kept too long4  ,when meat has    
been kept too long in summer1 it may be 
improved by putting it in sour milk for 
several hours1 or washing it in vinegar 
is good1 some hours before it is cooked1
 you must wash it well in cold water    
several times1 if it lays all night in  
sour milk1 or salt and vinegar1 it      
should be put in soak early in the      
morning in cold water4 ,in very hot     
weather1 when you have fresh meat1      
fowls1 or fish left at dinner1 sprinkle 
them with strong vinegar1 salt and      
pepper1 warm this up the next day1      
either as a fry or stew1 the vinegar    
will evaporate1 and not injure the      
taste4 ,cold rock fish is good1 seasoned
 with salt1 pepper and vinegar1 to use  
as a relish for breakfast or tea4   ,to 
,keep ,meat ,fresh4  ,where persons live

 a distance from market1 and have no    
fresh meat but what they kill1 it is    
important to know how to keep it fresh4 
,in winter1 if it is hung up in an      
out-house1 it will keep very well for   
six weeks1 or more1 when it has once    
frozen1 it is safe till a thaw comes on1
 when rub it with salt4 ,in the summer1 
if you have an ice-house1 you can keep  
it without trouble4 ,if rubbed with     
salt1 and pinned in a cloth1 it will    
keep in the cellar two days1 or by      
lowering it down your well1 attached to 
a rope1 and changing the cloth every    
other day1 it will keep good a week in  
hot weather4   ,to ,put up ,herring and 
,shad4  ,those that put up their own    
fish should be careful to have the      
barrels tight and well cleaned1 if the  
pickle leaks from them1 they are liable 
to spoil4 ,scale the fish and wash them1
 as it will save much time1 when you    
prepare them for cooking1 take out the  
gills1 but leave on the heads of        
herrings4  ,the heads should be taken   

off the shad1 and split them down the   
back1 put a layer of fish1 then a layer 
of ground alum salt1--and after they are
 packed1 put on a weight to keep them   
down4 ,if herring are well cured1 they  
will be good at the end of two years4   
,to ,put up ,herring1 ,according to the 
,harford ,mode4  ,first put the herring 
into the brine left from curing bacon1  
or1 if you have none of that            
description1 make a brine that will bear
 an egg1 and let them remain in it      
thirty or forty hours2 then1 if for     
pickled herring1 change them into new   
brine1 which must also bear an egg1 and 
head them up to keep4 ,if for red       
herring1 hang them up1 and smoke them   
thoroughly4 ,a little saltpetre1 added  
to the brine1 is an improvement4 ,it is 
better to take out the roe4             
,,butter1 ,,cheese1 ,,coffee1 ,,tea1 c4 
,butter4  ,it is of the first importance
 that every thing connected with milk   
and butter should be kept clean2 if the 
milk acquires an unpleasant taste1 it   

communicates it to the butter4 ,tin pans
 are best to keep milk in1 and they     
should be painted on the outside to keep
 them from rusting when they are put in 
water4  ,in summer1 milk should be kept 
as cool as possible2 before it is       
strained1 the pans and strainer should  
be rinsed with cold water1 and the milk 
not covered until it is cold1 as soon as
 the cream rises sufficiently1 it should
 be skimmed1 and put in a large tin     
bucket with a lid that fits down tight1 
and stirred every day4 ,butter will be  
spoiled by neglecting to stir the cream1
 a yellow scum will form on it1 which   
gives it an unpleasant taste4 ,and if   
you leave a pan of milk till the cream  
is covered with spots of mould1 you had 
better throw it away than put it in1 as 
it will spoil the taste of a whole      
churning4  ,if you have no way of       
keeping your cream cool in hot weather1 
it ought to be churned twice a week1 the
 earlier in the morning the better4     
,always put cold water in your churn the

 night before you use it1 and change it 
in the morning just before you put in   
the cream4 ,when the butter is          
gathering1 take off the lid of the churn
 to let the heated air escape1 and move 
it gently1 have your butter ladle and   
pan scalded and cooled1 take out the    
butter and work it till all the milk is 
out1 scrape some lumps of salt1 and work
 in1 cover it up1 and set away in a cool
 place till the next morning1 when work 
it again4  ,if you have neither an ice1 
or spring house1 a box by the side of   
the pump1 with a cover over it1 is very 
convenient to put cream and butter down 
the well1 put them in tin kettles with  
covers to fit tight1 and fasten them to 
strong tarred ropes twenty feet long4   
,the air of a well will keep butter     
sweet for several weeks in the hottest  
weather4 ,it is best to have one kettle 
or basket to put the butter in that is  
used at the table1 it should be deep    
enough to hold five or six plates1 each 
covered with a saucer4 ,it can be kept  

in this way as firm and sweet as in an  
ice house4 ,you can have a separate     
kettle to put a large lump of butter in 
for seasoning vegetables4 ,if you print 
butter for home use1 it is not necessary
 to weigh it1 make it out in little     
lumps that will weigh about half a      
pound1 scald the print and ladle1 and   
put them in cold water1 as you print    
each lump1 lay it on a dish4  ,in winter
 it is more difficult to have good      
butter1 as much depends on the food of  
the cows1 the milk should be kept in a  
cellar1 where it will not freeze1 if you
 have a safe to keep it in1 it need not 
be covered4 ,cream takes much longer to 
rise in winter1 after it has stood two  
days1 to put it on the top of a         
moderately heated stove will assist it1 
when it is hot1 set it away to skim the 
next day1 when the cream will be thick  
and rich1 and churns easier4  ,if the   
weather is very cold1 and the cream has 
been chilled1 have a large pot of water 
over the fire1 set in the bucket when it

 is near boiling heat1 and keep stirring
 till it is milk warm1 have the churn   
scalded and put it in1 by churning      
steadily1 it will come as quick as in   
summer1 one good working answers very   
well for butter in winter1 always scald 
the churn before you put in the cream in
 cold weather4   ,to put up ,butter for 
,winter4  ,work it well1 and salt it    
rather more than for table use1 and pack
 it in stone pans or jars1 with a thin  
cloth on the top1 and salt on it an inch
 thick1 keep it in a cool place1 and if 
it is sweet when made1 it will keep good
 till spring4 ,it should be tied up with
 paper to exclude the air4   ,to ,cure  
,butter that will keep for a ,length of 
,time4  ,reduce separately to a fine    
powder two pounds of the best fine salt1
 one pound of loaf sugar and half a     
pound of saltpetre4 ,sift these         
ingredients one above another1 on a     
large sized sheet of paper1 then mix    
them well together1 keep this mixture   
covered up close in a nice jar1 and     

placed in a dry closet4  ,when your     
butter is worked and salted in the usual
 way1 and ready to put in the jars1 use 
one ounce of this composition to every  
pound of butter1 work it well into the  
mass4  ,butter cured in this way1 7it is
 said7 will keep good for several years4
 ,i have never kept it longer than from 
the fall until late in the spring1 it   
was then very sweet and good4  ,it will 
not do to use for a month1 because      
earlier1 the salts will not be          
sufficiently blended with it4 ,it should
 be kept in wooden vessels1 or nice     
stone jars4 ,earthen-ware jars are not  
suitable for butter1 as during the      
decomposition of the salts1 they corrode
 the glazing2 and the butter becomes    
rancid and unhealthy4  ,a friend of     
mine1 and a lady of much experience1    
remarked on reading the above--,this is 
an admirable receipt1 and by attention  
to its directions1 butter may be packed 
away with success even in the summer    
months4 ,thus in cities during warm     

weather butter is often cheap1 a        
house-keeper may then purchase her      
winter supply4  ,select that which is   
sweetest and most firm1 begin by putting
 a layer of the prints in the bottom of 
a stone pot1 press the butter down      
close1 so that no cavities for the      
admission of air may remain1 then strew 
more of the mixture over it1 proceed in 
this manner until the vessel is filled1 
when put on the top a small muslin bag  
filled with salt1 and tie the jar up    
close4 ,it is very important to keep the
 butter in a cool place4  ,a great deal 
depends on the butter being well worked4
 ,persons that have large dairies should
 always have a machine to work it4 ,a   
large churning may be more effectually  
cleared of the butter-milk in a few     
minutes1 than in the old way in an hour4
 ,by doing it quickly1 it does not get  
soft and oily in hot weather4   ,a      
,pickle for ,butter4  ,to three gallons 
of water1 add four and a half pounds of 
good brown sugar1 one and a half ounces 

of saltpetre1 one ounce of salaeratus2  
put them into an iron pot1 and let them 
come to a boil2 take off the scum2 when 
cold it is ready for use2 the butter    
should be salted in the usual way1 and  
well worked2 then made into rolls of two
 or three pounds each2 have little bags 
of coarse muslin1 tie each roll in a bag
 and put them in a large stone jar or   
clean firkin2 when the pickle is        
entirely cold1 pour it over1 and put a  
plate on the top1 with a weight on it to
 keep the butter under2 tie it up close 
and keep it in a cold place2 when a roll
 is wanted1 take it out of the bag1 and 
slice it off for table use4 ,it should  
be put on little plates1 and each       
covered with a saucer1 to exclude the   
air4 ,if the butter is good when put up 
in the fall1 it will keep till you can  
get grass butter1 in the spring4 ,the   
jars for this purpose should not have   
been previously used for pickles4       
,cheese4  ,persons living in the country
 sometimes have more milk than they can 

use1 of which cheese may be made4 ,put  
four gallons of new milk in a clean tub 
that is kept for the purpose2 skim your 
night's milk1 and put two gallons of it 
over the fire2 when it is near boiling1 
put it in the tub with the new milk1 and
 the rest of the night's milk2 it should
 be rather more than milk warm1 if it is
 too warm the cheese will have a strong 
taste4 ,the day before you make cheese1 
put a piece of rennet three inches      
square in a tea-cup of water1 and stir  
it in the milk2 cover the tub and let it
 stand in a warm place2 when the curd   
begins to form1 cut it in squares with a
 long wooden knife1 and spread a thin   
towel over it4 ,when the whey comes     
through the cloth1 you can dip it off   
with a saucer1 then put a thin towel in 
the cheese vat1 put in the curd1 spread 
the cloth over the top1 put on the lid1 
and press it moderately about half an   
hour2 then put it back in the tub and   
salt it to your taste2 mix it well1 and 
if you want it very rich put in a       

quarter of a pound of butter2 it is     
always better to skim the night's milk  
and put in butter1 as the cream is apt  
to press out4  ,have a clean cloth in   
the vat1 put in the curd1 close it over 
and put on the cover2 if you have no    
cheese press1 a heavy stone will answer 
the purpose2 press it very gently at    
first1 to keep the richness from running
 out4 ,the next morning draw it out by  
the cloth1 wash and wipe the vat1 put in
 a clean cloth1 and turn in the cheese  
upside down2 do this morning and evening
 for two days2 when you take out the    
cheese1 and put it on a clean board2 set
 it where the mice and flies will not   
get at it2 rub it every morning with a  
little butter1 and turn it three times a
 day2 dust it over with cayenne pepper  
if you cannot keep it from the flies1   
and if it should crack1 plaster on a    
piece of white paper with butter2 it is 
fit for use in two weeks4  ,cheese made 
in this way has a rich1 mild taste1 and 
most persons are fond of it4 ,if you get

 eight gallons of milk a day1 you may   
make cheese twice a week1 and still have
 butter for the family4 ,you should keep
 four thin cloths on purpose for cheese4
   ,pennsylvania ,cream ,cheese4  ,the  
cheese called by this name is not in    
reality made of cream4 ,take three      
gallons of milk1 warm from the cow1 and 
strain it into a tub1 have a piece of   
rennet two inches square1 soaked in half
 a pint of water for several hours1     
drain off the water1 and stir it in2    
when it is sufficiently turned1 cut the 
curd1 spread a thin linen cloth over the
 top1 and as the whey rises1 dip it off 
with a saucer1 put the curd as whole as 
possible into a cheese-hoop about the   
size of a dinner plate1 first spreading 
a wet cloth inside1 then fold the cloth 
smoothly over the top1 put a weight on  
the top heavy enough to make the whey   
drain out gradually4 ,in six or seven   
hours it will be ready to take out of   
the press1 when rub it over with fine   
salt1 set it in a dry dark place1 change

 it from one plate to another twice a   
day1 and it will be fit for use in less 
than a week4   ,to ,prepare ,rennet for 
making ,whey or ,cheese4  ,when the     
rennet is taken from the calf1 wash it1 
lay it on a plate well covered with     
salt1 put more on in two days1 keep it  
in a cold place1 in three or four days  
it will do to stretch on sticks1 hang it
 up in a dry cool place1 with as much   
salt as will stick to it1 when quite    
dry1 put it in a paper bag and hang it  
up1 a piece two inches square soaked in 
two table-spoonsful of water will make a
 cold custard1 the same piece salted and
 dried will do several times4   ,cottage
 ,cheese or ,smearcase4  ,the best plan 
of making this dish1 is to set the tin  
pan of clabber on a hot stove1 or in a  
pot of water that is boiling over the   
fire4 ,when the whey has risen          
sufficiently1 pour it through a         
colander1 and put the curd or cheese    
away in a cold place1 and just before   
going to table1 season it with salt and 

pepper to your taste1 and pour some     
sweet cream over it4   ,roasting        
,coffee4  ,pick out the stones and black
 grains from the coffee1 and if it is   
green1 let it dry in an oven1 or on a   
stove1 then roast it till it is a       
light-brown1 be careful that it does not
 burn1 as a few burnt grains will spoil 
the flavor of the whole4  ,white coffee 
need not be dried before roasting1 and  
will do in less time4 ,two pounds is a  
good quantity to roast for a small      
family4 ,the whites of one or two eggs1 
well beaten1 and stirred in the coffee  
when half cold1 and well mixed through  
it1 are sufficient to clear two pounds1 
and is the most economical way of using 
eggs4 ,it will answer either for summer 
or winter4 ,some persons save egg shells
 for clearing coffee4 ,many persons use 
coffee roasters1--but some old          
experienced housekeepers think that the 
fine flavor flies off more than when    
done in a dutch-oven1 and constantly    
stirred4  ,if you are careful1 it can be

 done very well in the dripping-pan of a
 stove4 ,let the coffee get quite cold1 
and put it away either in a canister or 
tight box1 and keep it in a dry place4  
,coffee may be roasted in a dripping-pan
 in a brick oven4 ,after the bread is   
taken out1 there will be heat           
sufficient1 put about two pounds in a   
pan1 stir it a few times--it will roast 
gradually1 and if not sufficiently      
brown1 finish in a stove or before the  
fire4 ,if you have a large family1 by   
using several pans1 six pounds of coffee
 can thus be roasted1 and but little    
time spent on it4   ,boiling ,coffee4   
,a large tea-cupful of unground coffee  
will be sufficient for six persons1     
unless they take it very strong1 7which 
is injurious to health17 grind it1 and  
put it in the tin pot1 with half a      
tea-cup of cold water1 and the white of 
half an egg2 shake it till it is mixed1 
then pour boiling water on it1 and let  
it stand close to the fire1 and just    
come to a boil1 stir it1 and do not let 

it boil over1 let it keep at boiling    
heat five or ten minutes2 then take it  
from the fire1 and put in half a tea-cup
 of water to settle it1 let it stand    
five minutes1 and pour it off1--if you  
wish it particularly nice1 strain it    
through a thin linen cloth1 kept for the
 purpose1 keep it by the fire till it   
goes to table4 ,if you boil coffee too  
long1 the aromatic flavor flies off4    
,tea1 c4  ,always be sure that the      
kettle is boiling when you make tea1 or 
the flavor will not be so good1 scald   
the pot1 and allow a tea-spoonful for   
each person4 ,let green tea draw by the 
fire from two to five minutes4 ,black   
tea should draw ten minutes1 and is much
 more suitable for delicate persons than
 green4 ,persons with weak nerves should
 never drink strong tea and coffee4 ,i  
have known instances of persons being   
afflicted with violent attacks of       
nervous head-ache1 that were cured by   
giving up the use of tea and coffee     
altogether1 and their general health was

 also improved by it4 ,before pouring   
out tea1 it should be stirred with a    
spoon that the strength of each cup may 
be alike4  ,milk is the best drink for  
children1 but if that cannot be had1    
sweetened water1 with a little milk1    
will do4   ,a ,new ,mode of ,preparing  
,chocolate4  ,have a pound of chocolate 
pulverized1 and put in a jar1 with the  
same quantity of rice flour1 and an     
ounce of arrow-root1 put on coals a     
quart of milk1 when it boils1 stir in a 
heaped table-spoonful of the above      
preparation1 7dissolved in a tea-cup of 
water17 keep stirring it until it boils 
again1 when pour it out1 drink it with  
sugar and cream to your taste4  ,this is
 called by some ,rac-a-haut chocolate1  
and is very nice for delicate persons1  
as well as those in health4     ,,lard1 
,,tallow1 ,,soap ,,and ,,candles4       
,rendering ,lard4  ,the leaf lard should
 be rendered by itself1 as it does not  
take so long as that with the skin on4  
,cut it up fine and put it in a clean   

pot with half a pint of water1 stir it  
frequently and let it boil fast at      
first1 when the cracklings are          
light-brown and float on the top1 it is 
nearly done1 and should cook slowly1    
when done1 strain it into your vessels  
with a thin cloth put over a colander4  
,if you put lard in stone or earthen    
jars1 it should be cooled first1 as     
there is danger of their cracking1 white
 oak firkins with iron hoops1 and covers
 to fit tight1 are good to keep lard1   
and if taken care of will last for      
twenty years4  ,the fat that has the    
skin on should be cut very fine1 taking 
the skin off first4 ,it takes longer to 
boil than leaf lard1 and there is more  
danger of burning1 put a pint of water  
in the pot4  ,the skins should be boiled
 alone1 and will do for soap-fat after  
the lard is out of them4  ,soak the     
inside fat all night in salt and water2 
wash it in the morning1 and put it to   
boil without any water in the pot4 ,it  
is not so nice as other lard1 and should

 be strained by itself4 ,it does very   
well for frying4 ,lard keeps well in    
large tin vessels with tight covers and 
is not apt to mould4   ,rendering       
,tallow4  ,cut the tallow fine1 and put 
it to boil in a large pot with a quart  
of water2 stir it frequently and keep it
 boiling moderately for six hours2 when 
the cracklings begin to turn brown1 it  
should boil very slowly till done4  ,put
 a little water in the bottom of your   
dutch-ovens or tin pans1 and strain it  
in with a cloth over the colander1 or   
the settlings will run through and hurt 
the looks of your candles4   ,soap4  ,it
 requires some care and experience to   
have good soap2 but when you once get   
beforehand1 it is easy to keep up the   
supply if the ashes are good4 ,the      
leystand should be made of cedar or pine
 boards1 in the shape of a mill-hopper1 
and have holes bored in the bottom for  
the ley to run through2 have four posts 
planted in the ground to support it2 let
 it be high enough for a small tub to   

set under4  ,if you cannot have it under
 a shed1 there should be a tight cover  
of boards to protect it from the rain4  
,put some sticks in the bottom of the   
leystand1 and some straw1 and pack in a 
bushel of ashes1 then half a peck of    
lime1 and when it is half full of ashes1
 put in two buckets of water1 and       
another when you get near the top2 pack 
it well1 and put on some more water2    
then cover it over2 pour on hot water   
three times a day for several days4     
,when you are ready to make soap1 have a
 large pot of water1 which must be kept 
boiling1 and put it on as fast as it    
will bear1 save the strongest ley by    
itself1 7if the ley will float an egg1  
it will answer17 have your soap-fat     
laying in strong ley through the winter1
 put a gallon of this in a large pot1   
and put to it a gallon of the strongest 
ley2 let it boil an hour1 stirring it   
often1 then put in two gallons more of  
strong ley1 when this has boiled1 put in
 weak ley till the pot is full1 let it  

boil an hour or two slowly1 and be      
careful that it does not go over1 cool  
some on a plate1 and if thick1 it is    
done1 but if not1 boil it longer4 ,put  
it away in a tight barrel1 and prepare  
to make more soap1 if you have two large
 pots both of them can be kept going at 
the same time4 ,several barrels of soap 
can be made from one ley stand4 ,a large
 oil cask is good to keep soap in4 ,if a
 barrel leaks1 set it under a spout in a
 rain1 or fill it with water4 ,it is of 
the greatest importance to keep the     
soap-fat in strong ley4 ,have an oil    
barrel in the cellar1 half full of      
strong ley1 and put in cracklings1 bacon
 skins1 pot skimmings1 beef bones1 or   
any scraps1 when eaten by ley it will   
take but little boiling4 ,it is much the
 easiest and safest way1 where there are
 children1 to make the soap without     
boiling4 ,put four gallons of soap-fat  
that has been eaten with ley1 in a      
barrel with eight gallons of strong ley1
 stir it two or three times a day1 for a

 week or two1 then fill it up with      
weaker ley1 you may have several barrels
 making at a time1 so as always to have 
some for use1 it takes some time to make
 it in this way4 ,but if you are        
careful1 and once get ahead1 you need   
not boil the soap unless you prefer it  
so1 if your ley is not strong1 dissolve 
potash in hot water and add to          
strengthen it4   ,hard ,soap4  ,have    
fifteen pounds of clean fat to twenty   
gallons of clear strong ley2 let it boil
 until thick1 when put in half a peck of
 coarse salt2 if it does not curdle in  
two hours1 put in more salt till it     
does1 then pour it out in a tub to cool 
till the next day1 when put on your pot 
with some weak ley1 cut the soap out of 
the tub and boil it in this an hour1    
then put it in the tub1 let it get cold1
 cut it in squares and put it on a board
 to dry4 ,unless you have plenty of     
ashes and soap-fat1 it is much cheaper  
to buy hard soap than to make it4 ,if   
you have but a barrel full of ashes you 

can make a barrel of soap1 bore a hole  
in the bottom of a barrel1 put a few    
sticks across1 when half full of ashes  
put in a quart of lime and some water2  
keep the hole plugged up till you are   
ready to make the soap4  ,you can have a
 barrel of ashes put in the cellar in   
winter to use for washing and scrubbing1
 keep a tub under it to hold the ley as 
it drops4   ,potash ,soap4  ,persons    
living in cities frequently have grease 
that would do to make soap1 but are at a
 loss for ley1 in consequence of burning
 coal instead of wood4 ,twelve pounds of
 pure grease of any kind1 put with ten  
pounds of potash in an oil barrel1 and  
filled with water1 makes good thick     
soap1 and is much cheaper than buying   
hard soap4 ,it should be stirred        
frequently1 and if the ingredients are  
put together in warm weather1 and the   
barrel stands where it can be exposed to
 the heat of the sun1 without danger of 
getting rain in it1 it will be fit for  
use in a few weeks without the aid of   

fire1 if you wish to make soap          
immediately put three pounds of potash1 
four of grease1 and about ten gallons of
 water in a large iron pot1 boil it over
 the fire1 and it will make good thick  
soap in a few hours1 it need only boil  
long enough to dissolve the potash1     
which is sometimes in very hard lumps4  
,if you use the crumbled potash1 you    
must put rather more of it1 as it is not
 so strong1 and a little lump of quick  
lime will make it turn quicker4         
,another ,receipt4  ,two days before you
 wish to commence your soap1 pour about 
two gallons of boiling water on ten or  
twelve pounds of potash1 to dissolve it1
 then put it in an iron pot or kettle1  
with ten gallons of rain water1 hang it 
over the fire1 and when it has          
dissolved1 pour twelve pounds of grease1
 which has been purified by boiling in  
water1 7or weak ley17 into a well hooped
 barrel1 7an oil barrel from which one  
head has been taken1 and the bung well  
fastened1 is best17 then pour the water 

in which the potash was dissolved over  
the grease in the barrel1 and stir it   
for half an hour2 afterwards fill up the
 barrel with cold soft water1 and stir  
it every day for two weeks4 ,if at the  
end of that time1 the fat swims on the  
top1 beat a pound or two more of potash 
fine1 throw it in the barrel1 stir it   
well1 and the soap will be finished4    
,labor-saving ,soap4  ,take two pounds  
salt soda1 two pounds yellow bar soap1  
ten quarts of water4 ,cut the soap in   
thin slices1 and boil all together two  
hours1 and strain it through a cloth1   
let it cool and it is fit for use4 ,put 
the clothes in soak the night before you
 wash1 and to every pail of water in    
which you boil them1 add one pound of   
the soap4 ,they will need no rubbing1   
merely rinse them out1 and they will be 
perfectly clean and white4 ,this soap   
can be made for two cents per pound4    
,ley and ,soda ,preparation for ,washing
 ,clothes4  ,to sixteen gallons of      
water1 put one gallon of lime water2    

twelve ounces of soft soap1 or if hard  
soap it must be first melted1 and four  
ounces of soda1 put them together in    
your wash kettle1 and when nearly       
boiling1 put in the clothes1 being      
careful to have them as much of a kind  
as possible1 they should be wet first   
with common water1 boil one hour1 then  
wash1 scald and blue as usual4 ,the     
limestone should remain in the water at 
least four days before it is used1 and  
be about of the strength of lime-water  
for drinking1 and the same stone will do
 for several times if good4 ,the ley    
will do for boiling a second set of     
clothes by adding a little more1 and    
afterwards for towels and coarse things4
 ,prints and flannels must not be       
boiled4   ,volatile ,soap1 ,and         
,directions for ,washing ,clothes4  ,cut
 up three pounds of country bard soap   
into three pints of strong ley2 simmer  
it over the fire until the soap is      
dissolved1 and add to it three ounces of
 pearl-ash1 pour it into a stone jar1   

and stir in half a pint of spirits of   
turpentine1 and a gill of spirits of    
hartshorn1 cover the jar tight1 and tie 
a cloth over it4  ,to use the soap1 have
 a tub half full of water as hot as you 
can bear your hands in1 assort the      
clothes1 and1 beginning with the        
cleanest of them1 rub a small quantity  
of the soap on the soiled parts of each 
article1 and immerse them in the water  
one by one1 until it will cover no more1
 let them soak for fifteen or twenty    
minutes1 then stir them well for a few  
minutes1 and boil them for half an hour 
in eight or ten gallons of water1 to    
which a table-spoonful of the soap has  
been added1 rinse them1 using blue water
 where it is required as usual1 and they
 are ready for drying4 ,after the white 
clothes are finished1 the same waters   
will answer for the colored ones1 adding
 hot water and more soap4 ,by the use of
 this soap1 most of the rubbing can be  
dispensed with1 and it is not injurious 
to the texture of the clothes4 ,it has  

been proved that the clothes washed in  
this way are more durable than with the 
common soaps1 and the rubbing required  
in connection with them4  ,it is        
particularly recommended for washing    
flannels1 and calicoes4 ,the above      
quantity is sufficient for a family of  
four or five persons for a month1       
varying slightly as the clothes are more
 or less soiled4 ,its cheapness         
recommends it to all housekeepers4      
,candles4  ,weigh the tallow1 then you  
can judge how many candles you can make1
 six and eight candles to the pound do  
very well for working and reading by1   
ten to the pound does to use in the     
kitchen or to carry about the house4    
,put the wicks on the rods the day      
before you expect to make candles1 and  
dip them in a little melted tallow1 you 
can then straighten them out4 ,have a   
large pot nearly half full of hot water1
 melt the tallow in another pot and fill
 it up1 and keep more tallow at the fire
 to fill in as it is used out1 put coals

 under the pot to keep it at a proper   
heat4 ,have poles set on stools about a 
foot apart1 to support the rods1 dip the
 rods in the pot1 alternately1 until    
they are as large as you wish them4 ,wax
 makes candles burn longer1 but turns   
them yellow4 ,the best way is1 to put in
 two pounds of wax1 when you first begin
 to dip1 and it will be used up before  
they are dipped the last time1 when they
 are done1 cut off the ends and put them
 in boxes4 ,most good managers in the   
country make enough candles at a time to
 last a year4 ,if you have not enough   
tallow to dip candles1 you can mould    
some mutton tallow is very good for this
 purpose4     ,,miscellaneous           
,,receipts4   ,clear ,starching4  ,wash 
your muslins nicely2 rub hard soap on   
them1 and pour boiling water on1 let    
them lay in this half an hour1 or if    
they are very yellow1 boil them in water
 that has a little blue1 in a bell metal
 kettle1 let them dry in the sun1 boil  
your starch half an hour1 as it will be 

clearer1 and the things will take less  
clapping1 rub the starch over the muslin
 until it is well covered1 then clap it 
a few times1 afterwards stretch out the 
muslin and hold it to the fire until it 
smokes1 then stretch1 clap1 and shake it
 until the piece is dry enough to iron4 
,when you begin to starch1 have a pile  
of plates near1 and as fast as the      
things are ready to iron1 fold them up1 
and put them between the plates to keep 
moist4 ,it is a good plan to have a     
board about three feet long and a foot  
wide1 with a piece of blanket tacked on 
round the edges1 to iron your collars   
and handkerchiefs on4  ,there is an art 
in doing up muslins1 which will take but
 little time when once it is acquired4  
,the same directions answer for clear   
starching crape1 7which must first be   
bleached as flannels are done17 and add 
some drop lake to the blue coloring4 ,in
 cold weather1 to rub your hands over   
with a little clean tallow prevents them
 from chapping1 and will not alter the  

appearance of the muslin4   ,to make    
,corn ,starch4  ,gather the corn when it
 is a proper age for table use2 have a  
large tin grater1 and grate the corn    
into a clean vessel1 into which drop the
 cobs as you grate them until the vessel
 is about half full1 rub the cobs and   
squeeze them dry as possible1 and put   
them into another vessel of clean water1
 rub and squeeze them again the third   
rinsing will take all the starch out1   
let it settle1 and then pour all the    
starch together and strain it through a 
coarse cloth1 and then through a        
flannel1 and let it settle until the    
next morning1 when you will find a thick
 yellow substance under the water1      
covering the pure white article in the  
bottom of the vessel1 remove the yellow 
substance and pour clean water on the   
starch and stir it up1 as soon as it    
settles thoroughly again1 pour off the  
water and put the starch on dishes1 and 
set it in the sun to dry4 ,when you want
 to use it1 moisten it with cold water  

and pour boiling water on1 till it is   
the right consistency for use4 ,it      
requires no boiling4   ,potato ,starch4 
,pare the potatoes and scrape or grate  
them in a pan of water1 when this is    
done stir them well1 and let them stand 
a few minutes to settle1 pour off the   
water and the pulp from the top2 pour   
water on the starch that has settled1   
and stir it up1 let it settle again1    
when it will be nice and white1 and may 
be put on plates to dry in the sun1     
after which it may be put away in a box 
or paper bags4 ,it maybe used           
immediately4 ,stir it in boiling water  
as other starch1 but boil it much less4 
,it is said that potato starch will     
injure muslins when left to lay by for  
some time1 it is used in some           
preparations of confectionary1 and      
answers the same purpose as ,poland     
starch4   ,to make ,common ,starch4     
,mix a pint of wheat flour with cold    
water1 till it is the consistence of    
batter1 stir it into a gallon of boiling

 water1 let it boil a few minutes1 when 
strain it and mix in the blue--when it  
is ready to thin for white clothes4     
,some put a small piece of tallow in the
 starch as it boils--it makes it        
clearer4   ,washing ,calicoes1 c4       
,calicoes may be kept from fading by    
washing them in the suds after white    
clothes1 if it requires more soap1 stir 
it in the water1 as putting it on the   
garment will fade it1 have the water    
moderately warm1 and put in a handful of
 salt1 when all the dirt is out1 rinse  
them in clean water1 starch1 and hang   
them to dry on the wrong side1 where    
they will get the air but not the sun4  
,alum is good to set colors4 ,if you    
want to wash a calico dress1 which you  
know will fade1 make a corn mush1 and as
 it boils1 pour off half1 which use as  
soap in washing the dress1 and with the 
other half1 7which should be boiled     
well17 starch it1 and hang it out       
immediately4 ,in washing bed quilts1 to 
prevent fading1 spread them on the clean

 grass wrong side up1 this prevents the 
colors running into each other4  ,for   
chintz or lawn dresses have very nice   
starch1 and clap it into them1 after    
they are hung on the line1 they iron    
much better this way1 and look almost   
like new1 sometimes to wash the cuffs   
and lower part carefully1 and press it  
all over1 will do without washing the   
whole dress4 ,for ironing the skirt have
 a narrow ironing board1 covered with a 
piece of blanket1 to slip inside the    
dress4   ,table ,cloths1 c4  ,when two  
or three spots get on a table cloth1 dip
 a towel in clean water and rub them    
off1 and dry the cloth before it is put 
away1 this saves washing1 and if done   
carefully it will look like a clean     
cloth4 ,if table cloths are stained with
 fruit1 pour boiling water on the spots 
before soap is put on1 when it is so    
deep that this will not take it out1    
apply lemon juice and salt1 dry it in   
the sun1 and put it on several times4   
,you should always have cup-plates1 as  

the marks of a coffee-cup spoils the    
appearance of a cloth1 and the stain is 
hard to get out4 ,when table cloths and 
towels get yellow1 soak them in sour    
milk several days4 ,unbleached table    
cloths are very good to save washing in 
winter1 and can be laid by in summer1   
care should be taken to hang them to dry
 in the shade1 as that will keep them   
from bleaching4 ,new table cloths do not
 require any starch1 but those that are 
partly worn look better for a little1   
every thing washes easier that has      
starch in4 ,nice table cloths1 and all  
fine things1 after being sprinkled and  
folded1 should be tightly rolled up in  
towels1 and ironed till perfectly dry1  
they will then retain their gloss4      
,large table cloths should be brushed   
clean from crumbs1 and folded without   
shaking1 as that tumbles them2 those in 
daily use should be put under a press--a
 heavy book is suitable1 or a board may 
be made for the purpose2 they will keep 
in credit much longer than when laid in 

a drawer4 ,it is well to put a common   
muslin cloth under a damask one on the  
table1 as it improves the appearance4   
,flannels4  ,have the water in which you
 wash flannel as hot as you can bear    
your hands in1 and rub the soap in the  
water1 or it will shrink the flannel4   
,the water it is rinsed in should also  
be hot4  ,when flannels have become     
yellow and fulled up1 ,i have often     
smoked them with brimstone1 and they    
will be as white as new1 and the fulled 
places will open4 ,the best plan is to  
have a box or chest1 with strings put   
across to hang the flannels on1 and a   
drawer to pull out where you can set in 
a pan with coals and brimstone4 ,have   
the flannels nicely washed1 and put them
 in wet1 close it up till you think it  
wants more brimstone1 when you can pull 
out the drawer and renew it4  ,after    
they are bleached1 they should hang up  
in the air to let the smell of the      
brimstone escape4 ,if you have but a few
 things to do1 you can put strings      

across the top of an old barrel1 7with  
both the heads out17 cover it with a    
thick cloth1 and lift it up to put in a 
pan of brimstone and coals4 ,always wash
 scarlet flannel with hard soap4        
,mending ,clothes4  ,all clothes should 
be looked over before they are put away1
 and if any require mending it must not 
be neglected2 a broken stitch that can  
be mended in a few minutes1 if left till
 it has been worn again1 will require   
much more time4 ,if young housekeepers  
suffer their mending to get behind hand1
 it will discourage them4 ,after mending
 a shirt1 it should be pressed before it
 is put away4 ,if stocking heels are run
 while they are new1 and the thin places
 darned in time1 it saves much work4    
,washing ,windows4  ,a little soda      
dissolved in the water is valuable for  
washing windows2 do not let it run on   
the sash1 or it will stain the paint2   
rinse them in clear water1 and wipe dry 
with a clean soft towel4 ,when they are 
but little soiled1 clear water will     

answer1 but if smoked or coated with any
 thing1 soda should be always used4     
,some persons rub their windows with    
soft buckskin or newspaper1 when they   
are dry and clean1 to give them a       
polish4   ,to ,make ,white or ,colored  
,washes1 ,dyeing1 c4  ,take half a      
bushel of unslaked lime1 slack with     
boiling water1 covering it during the   
process to keep in the steam4 ,strain   
the liquid through a fine sieve or      
strainer1 and add to it a peck of clean 
salt1 previously dissolved in warm      
water1 three pounds of ground rice      
boiled1 to a thin paste2 stir in1       
boiling hot1 one pound of ,spanish      
whiting1 one of clean glue1 dissolved by
 soaking it well1 and simmering over a  
slow fire in a small kettle within a    
larger one containing water2 add five   
gallons of boiling water to the whole   
mixture2 stir it well1 and if you are   
not ready to use it1 cover it close4 ,it
 should be put on quite hot2 for this   
purpose1 it can be kept in a kettle on a

 portable furnace4 ,coloring matter may 
be added to make any shade desired4     
,spanish brown stirred in will make a   
pink color1 more or less deep according 
to the quantity1 a delicate tinge of    
this is very pretty for inside walls4   
,indigo mixed with the ,spanish brown   
makes a delicate purple1 or alone with  
the mixture1 a pale blue4 ,lamp-black1  
in moderate quantity1 makes a slate     
color1 suitable for the outside of      
buildings4  ,lamp-black and ,spanish    
brown together1 produce a reddish stone 
color1 yellow ochre1 a yellow wash1 but 
chrome goes further and makes a brighter
 color4 ,it is well to try on a shingle1
 or piece of paper1 or board1 and let it
 dry to ascertain the color4 ,if you    
wash over old paper1 make a sizing of   
wheat flour like thin starch1 put it on1
 and when dry1 put on the coloring1 for 
a white-washed wall1 make a sizing of   
whiting and glue water4 ,this precaution
 should always be taken before using    
chrome yellow or green1 as the previous 

use of lime injures the color of the    
chrome4 ,when walls have been badly     
smoked1 add to your white-wash          
sufficient indigo to make it a clear    
white4   ,to ,mix ,white-wash4  ,pour a 
kettle of boiling water on a peck of    
unslaked lime1 put in two pounds of     
whiting1 and half a pint of salt1 when  
all are mixed together1 put in half an  
ounce of ,prussian blue1 finely         
powdered1 add water to make it a proper 
thickness to put on a wall4             
,white-wash for ,buildings or ,fences4  
,put in a barrel1 one bushel of best    
unslaked lime1 pour on it two buckets of
 boiling water1 and when it is mixed put
 in six pounds of fine whiting1 fill up 
the barrel with water1 stir it well1 and
 keep it covered from the rain1 let it  
stand several days before you use it1   
when stir it up2 thin it with milk as   
you use it1 and put half a pint of salt 
to each bucket full4 ,this makes a      
durable wash for a rough-cast or frame  
house1 or for fences2 the salt prevents 

it from peeling off4   ,chrome          
,yellow-wash4  ,mix four pounds of      
whiting with as much water as will go   
over the room2 dissolve a tea-cupful of 
glue1 and put in2 then wash the walls   
with this to prevent the lime from      
affecting the chrome2 if they come in   
contact1 the walls will be striped1 and 
will not look at all well4 ,mix a wash  
of whiting1 water and glue1 and color it
 with two pounds of chrome yellow4      
,after walls have been yellow1 and you  
want to have them white1 they must be   
washed over with whiting and glue1 and  
then white-washed in the usual way4     
,yellow ,ochre wash4  ,dissolve a pound 
of glue in hot water1 and stir into it  
three pounds of yellow ochre1 and one of
 whiting2 mix it well1 and thin it with 
water or skim milk4 ,it is a suitable   
wash for a common room or kitchen4      
,lamp-black mixed with molasses1 and put
 in white-wash1 makes a good color for a
 kitchen4   ,to ,dye ,orange ,color4    
,for five pounds of woolen yarn1 have   

one pound of annotta2 dissolve it in    
boiling water1 and put it in a pot of   
soft water with half a pound of         
pearl-ash2 boil them ten minutes1       
stirring it well2 wet the yarn in       
soap-suds2 put it in1 and let it boil   
twenty minutes2 then hang it in the sun1
 and when dry1 if it is not deep enough1
 dip it in again2 and after it is       
thoroughly dry1 wash it in soap and     
water4   ,green-wash4  ,take four pounds
 of blue vitriol1 pound it fine1 and mix
 with it three pounds of beat whiting1  
and half a pound of potash2 pour on them
 six quarts of boiling water1 and mix in
 half a pound of glue dissolved in      
water4 ,wash the walls with whiting     
before it is put on4   ,chrome ,yellow  
for ,dyeing ,carpet ,rags4  ,dissolve   
the chrome in warm water in an earthen  
vessel2 dip the rags in vinegar and     
water1 then in the chrome dye1 and hang 
in the sun to dry4 ,this color will     
stand for years in a rag carpet1 and is 
very little trouble4 ,six cents worth of

 chrome will dye several pounds4   ,to  
,dye a ,dark ,drab4  ,for ten pounds of 
cotton or wool1 have half a bushel of   
maple bark1 the same of sumach berries1 
and a peck of walnut hulls or bark2 put 
a layer of this in an iron pot1 and a   
layer of the wool1 till all is in2 cover
 it with water1 and boil it slowly for  
three hours1 keeping the pot filled with
 water2 then hang it out1 and when dry1 
wash one skein1 and if it is not dark   
enough1 strain the dye1 and put in a    
tea-cup of copperas2 put in the yarn1   
and let it scald a few minutes2 take it 
out1 dry it1 and wash it well with soft 
soap and water4   ,to ,dye ,cotton or   
,woollen ,black4  ,to each pound of     
yarn1 have one ounce of copperas1 nine  
of logwood1 a handful of salt1 and a    
quart of good vinegar1 which boil with  
copperas ten minutes in a brass kettle2 
shave the logwood1 and boil it in an    
iron pot2 when the color is extracted1  
strain it into the vinegar2 put in the  
yarn1 and let it simmer twenty minutes  

stirring it2 then hang it in the air1   
and if it is not black enough1 boil it  
over4 ,you should have a clear day to do
 all coloring in4   ,cedar ,dye4  ,boil 
the boughs of cedar in two or three     
gallons of water1 for several hours1 in 
an iron vessel2 strain it off1 add half 
a tea-spoonful of copperas1 put it on   
the fire1 and put in the articles you   
wish to dye2 let them boil a few        
minutes1 then hang them up to dry4 ,this
 will dye sage color1 and can be used   
for cotton1 woollen or silk1 and has the
 advantage of retaining its color4 ,the 
cedar boughs should he used in the fall 
of the year1 when the berries are on    
them4 ,pear bark is an improvement and  
makes the color darker4   ,to ,dye      
,olive4  ,make a strong sage tea1 and   
add copperas and alum till it is dark2  
strain it2 dip the cloth or silk in weak
 soap-suds1 and then in the dye1 and air
 it1 till it is the color you wish4     
,maple bark and copperas make a good    
dark color for common purposes4   ,to   

,dye ,yellow4  ,boil peach leaves when  
they are turning yellow in the fall1    
with a little alum4  ,onion skins boiled
 with alum make a good yellow4   ,to    
,dye ,brown4  ,take young walnuts1 with 
some of the leaves and bark2 wash your  
wool in soap-suds2 put a layer of it in 
a barrel1 and a layer of the walnuts2   
fill it up with water1 and put a weight 
on the top2 at the end of a week wring  
it out1 and let it lay in the hot sun   
two hours2 put it back in the dye1 and  
at the end of another week1 sun it      
again2 keep it in until sufficiently    
dark1 when wash it in soap-suds4 ,this  
makes a pretty brown that will not fade1
 and is stronger than when dyed with    
copperas4   ,to ,dye ,red4  ,to four    
pounds of yarn1 take one pound of fine  
alum1 and boil it in as much water as   
will cover the yarn2 put in the yarn1   
and let it boil gently half an hour2    
then take it out and dry it2 make a dye 
of two pounds of madder1 and two ounces 
of crude tartar pulverized1 and boil it2

 then put in the yarn1 and let it boil  
half an hour2 take it out and air it1   
and if it is not dark enough1 put it in 
again1 and boil it longer4   ,brazil    
,wood ,dye4  ,tie two pounds of red or  
,brazil wood in a thin bag1 and boil it 
for several hours in a brass or copper  
kettle in water2 take out the ,brazil   
wood and add a pound of alum1 then put  
the rags in1 and let them boil some     
time2 hang them in the sun1 and dry     
without washing them4 ,this will dye    
woolen red1 and cotton pink4 ,washing in
 soap suds will change it to purple4    
,lead ,color4  ,take four ounces of red 
wood1 two of logwood1 half an ounce of  
pounded nut-galls1 and quarter of a     
pound of green copperas2 boil them in   
ten gallons of water1 and strain it2    
wash the wool or cloth in soap-suds1 put
 it in1 and let it remain till it is as 
dark as you wish it2 dry it in the sun1 
and wash it in soap-suds4 ,sugar paper1 
boiled in vinegar1 makes a good lead    
color for stockings4   ,to ,dye         

,scarlet4  ,take one pound of blood     
root1 and one pound of madder1 boil them
 in six gallons of ley1 then stir them  
three or four times in twenty-four      
hours1 till there are signs of          
fermentation4 ,this dyes ten pounds of  
cotton or linen4   ,to ,dye ,yarn       
,green4  ,take one ounce of best        
,spanish indigo1 finely powdered1 and   
half a pound of oil of vitriol2 put them
 in a bottle1 and let them stand in the 
sun a week2 shake it often1 but do not  
cork it tight1 lest it should burst the 
bottle2 take four pounds of black-oak   
bark1 and the same of hickory1 shave    
them fine1 and soak them till wet       
through2 then boil them in ten gallons  
of water till all the color is          
extracted2 when take out the chips1 put 
in a pound of alum2 shake the bottle of 
indigo and vitriol1 and pour it in2 let 
them boil together a few minutes1 and   
put in the yarn2 turn it over several   
times1 and let it boil half an hour2    
then spread it out in the sun for about 

an hour1 and wash it well in strong     
soap-suds through two waters1 to keep it
 from becoming tender4 ,this will color 
ten pounds of yarn4 ,you may have a fine
 blue color by omitting the bark4 ,it   
will not answer for any thing but wool  
or silk1 as the vitriol will destroy    
linen or cotton4   ,to ,dye ,cotton     
,blue4  ,boil a pound of chipped logwood
 in water enough to cover the cotton2   
take out half a gallon1 and dissolve in 
it an ounce of verdigris1 and one of    
alum2 boil the yarn in the logwood water
 an hour1 stirring it1 and keeping it   
loose2 then take it out1 and mix in the 
verdigris2 put back the yarn1 and let it
 boil four hours1 stir all the time1 and
 take it out every hour to give it air1 
dry it in the sun1 and the next day boil
 it in soap-suds4 ,this will dye six    
pounds of cotton a deep blue4 ,after it 
is done1 you may put in as much more1   
and it will dye a pale blue4   ,to ,keep
 ,apples in ,winter4  ,pick them        
carefully1 so as not to bruise them2 put

 them in an out-house1 exposed to the   
north1 either in boxes1 or barrels1 or  
lying in heaps2 after they have been    
several weeks in this situation1 pick   
them over and put them in barrels which 
should be headed2 if the weather is not 
severe1 let them remain in this cold    
situation as long as it will be safe1   
without their being frozen1 then remove 
them to the cellar4 ,do not shut the    
windows till the severe weather comes   
on4 ,some persons pack them1 in dry     
chaff1 or sand1 and put them in barrels 
and boxes in a cool garret4             
,directions for ,making ,matresses4  ,if
 you have an old curled hair matress1   
you can make two1 that will be equally  
useful as those that are composed of    
curled hair1 by using cotton and hackled
 corn husks1 in alternate layers with   
the hair4 ,some persons use a quantity  
of green corn1 and save all the husks1  
and strip them with a fork1 or hackle1  
and spread them on a garret floor to    
dry2 they are nicer in this state than  

prepared from the dry husk2 but if you  
have not sufficient1 take the dry husks 
from corn that has been stripped off the
 top and blade in the field1 and have it
 hackled as flax2 for one matress1 have 
as much as will fill two flour barrels  
tightly packed2 sixteen pounds of refuse
 cotton1 7such as is sometimes sold very
 low at the factories17 and half the    
hair of an old matress1 7which should be
 well picked27 measure the bedstead you 
wish it for1 and allow to each breadth  
of the ticking1 a quarter of a yard in  
length over2 for a small matress less   
should be allowed1 and the same in      
width1 7as it takes up in making27 cut  
the side strips as deep as you wish the 
matress1 fit the corners1 cut out a     
place for the foot posts1 or fit each   
end square alike2 after the bottom and  
sides are sewed together1 run a tuck all
 round to save binding1 sew the tick in 
a quilting frame1 and stay it to the end
 pieces as a quilt2 put a table under to
 support the weight1 7which can be      

shifted as it is sewed27 first put a    
layer of hair1 then cotton1 then husks  
alternately1 till it is done2 be careful
 to let the hair be next the ticking2   
put some all round the sides and edges4 
,when all is in1 put on the top1 and    
baste it down with strong thread2 then  
with a chalk line strike across1 to form
 squares to sew it by4 ,have a long     
needle prepared and polished smoothly1  
threaded with twine1 or several strands 
of strong shoe thread2 this should be   
well waxed1 and long enough to go       
through and back again2 have tufts1 or  
two pieces of strong cloth prepared1 to 
secure the stitches on both sides2 one  
person should be under the frame1 to    
pull the needle through and put it back2
 it should be tied tightly as possible2 
when you have done stitching1 the       
matress should be sewed all round1 taken
 out of the frame and the raw edges     
bound4 ,they can be made of cotton and  
husks1 without hair1 or cotton alone4   
,those that have sheep can use the      

coarse wool1 7and such as is not        
profitable for manufacturing17 with the 
husks1 it is more elastic than cotton4  
,many persons are deprived of one of the
 greatest comforts in summer1 and sleep 
on feathers1 when a little care in      
preparing the materials1 and putting    
them together would furnish your        
chambers with the most healthy and      
pleasant beds2 a large cotton sheet     
should be kept on a matress1 or a case  
made of unbleached muslin1 this covering
 should be occasionally washed and      
starched4 ,if you cannot get husks1     
straw will answer1 or hay4   ,to ,make a
 ,rag ,carpet4  ,ten pounds of purple   
warp1 ten of green1 four of yellow1     
seven of red1 will make a pretty stripe1
 mingled and arranged according to your 
fancy2 the above quantity of warp1 with 
fifty-eight pounds of rags will make    
forty-two yards1 yard wide4 ,in most    
cities warp can be purchased ready      
colored4 ,a very good proportion is a   
pound and a quarter of rags1 and        

three-quarters of a pound of warp to the
 yard4 ,save all the scraps in cutting  
out work2 have a bag for the purpose    
hanging in a convenient place1 and when 
you have leisure cut them4 ,old muslin  
garments that are not worth giving away1
 may be torn in strips and colored4 ,in 
cutting out clothes for boys1 from men's
 garments1 there will always be scraps  
and strips4 ,by purchasing a little red 
flannel to mix in1 the appearance is    
improved4 ,a carpet wears cleaner to be 
about one-third cotton1 and two-thirds  
woollen rags to mix the colors4 ,do not 
sew a strip that is longer than three   
yards1 and the cotton should be much    
shorter1 as the warp is usually of that 
material1 there is more danger from     
fire4   ,to ,keep ,furs and ,woollens4  
,crack the grains of black pepper1 and  
sprinkle in among your furs and woollen 
clothes2 after they have been shaken and
 aired1 fold them smooth and put them in
 linen bags or sheets2 keep them in a   
large trunk or dark closet1 and look at 

them once through the summer to see that
 they are safe4 ,tobacco and camphor are
 also good to pack them in1 but the     
smell continues with them a long time1  
and is disagreeable to some persons4    
,they should be well shaken and aired   
before they are worn4   ,to ,keep       
,curtains4  ,take the curtains down in  
the spring1 shake them carefully and    
brush the dust from them2 let them air a
 day1 but not so that the sun will fade 
them2 then fold them neatly1 and pin    
them up in sheets4  ,moreen or worsted  
curtains require the same care as       
woollen cloths4   ,to ,keep ,blankets in
 ,summer4  ,if you have any blankets    
that are soiled and require washing in  
the spring1 have it nicely done2 when   
they are perfectly dry1 put them on a   
bedstead in a spare chamber1 keeping out
 one to use on each bed through the     
summer2 spread a large sheet over2 tuck 
under all round1 and secure the corners 
with pins2 tins will keep them from dust
 and moths1 and makes a good bed to use 

in hot weather4   ,carpets1 c4  ,when   
you take up carpets in the spring to put
 down matting1 have them well shaken1   
and if there are any spots on them1 they
 should be washed off with a stiff brush
 and dried2 if there is oil or grease   
spilt on them1 mix up whiting or nice   
clay with water2 spread it on both sides
 of the spot1 and baste thick paper over
 it4 ,when dry1 fold it up the size of a
 bedstead1 and pin a coarse sheet round 
it4 ,in this way they will be secure    
from moths1 and the addition of a few   
quilted comforts on the top1 makes a    
very pleasant bed in summer4 ,the small 
moth-fly appears early in the summer1   
and should always be destroyed when     
seen1 as the moth is produced from the  
eggs which they deposit in woollens2 by 
being careful to kill them when they    
first come1 a house may be kept nearly  
clear of them4 ,select the softest      
brooms for sweeping carpets1 as stiff   
ones wear them out4   ,house ,linen4    
,have a book in which to set down all   

the bed and table linen1 towels and     
napkins2 every article of which should  
be marked and numbered1 and counted at  
least once a month4   ,to ,clean ,paint4
  ,rub some whiting very fine on a      
plate2 have ready some clean warm water1
 and a piece of flannel1 which dip in   
the water and squeeze very dry2 then    
take as much whiting as will stick to   
the flannel1 and rub the paint to remove
 dust or grease1 then wash it well with 
clean water and wipe it dry with a soft 
cloth4  ,bran boiled in water1 and left 
to settle1 is very good to clean paint2 
use a soft cloth or flannel2 it will    
take off fly specks and impart a gloss  
to the paint2 wipe it quite dry4 ,unless
 soap is used with great care1 it will  
injure paint4  ,varnished paint requires
 nothing but clean warm water and to be 
wiped dry4   ,to ,clean ,bedsteads4  ,in
 the summer1 bedsteads should be brushed
 and searched every week2 if they are   
infested with bugs1 boil the sacking in 
ley and water1 or put it in an oven1 on 

some boards1 after the bread is taken   
out1 to kill the eggs2 fill a large     
bottle with red pepper pods of the      
strongest kind1 and fill it up with     
vinegar2 put this in each crack of the  
bedsteads every morning1 until they     
entirely disappear2 never omit to search
 the bedsteads longer than a week4 ,it  
is a good way to fill up all the cracks 
of the bedsteads with resin soap4 ,after
 they are cleaned1 move the bed from the
 wall and fill up every crack in the    
plastering with calcined plaster and    
water1 or putty4  ,sometimes bed-bugs   
are brought in the cleanest houses      
before the family are aware of it4 ,when
 persons return from travelling1 the    
trunks should always be examined before 
they are taken into the chambers1 or put
 away2 a little care at the proper time 
will prevent much trouble4 ,some persons
 scald their bedsteads with boiling     
vinegar2 the acid is said to dissolve   
the shell of the egg4 ,if poison is     
used1 great care is necessary4  ,it is  

said that lard is good to use on        
bedsteads that are infested with bugs2  
the grease prevents their increase4 ,all
 the cracks should be filled after the  
bedstead has been well searched4   ,to  
,clean ,floors4  ,scour all the spots   
with soap and sand1 then go all over    
with the long scrubbing brush1 a few    
boards at a time2 rinse it well and wipe
 it dry4 ,a floor that has been well    
cleaned1 and dried without being walked 
on1 will keep clean much longer than one
 that has been half done2 too much soap 
or ley makes a floor look yellow4  ,bare
 floors are very pleasant in summer1 and
 when they get a few spots1 they can be 
taken out with dry white sand1 and a    
shoe-sole1 and will not need scrubbing  
more than two or three times in a       
summer4   ,cleaning ,cellars--,rats1    
,roaches4  ,in the spring1 cellars      
should be swept1 and all refuse         
vegetables taken out2 if left till warm 
weather1 they will become putrid1 and   
endanger the health of your family4 ,the

 sprouts should be rubbed from the      
potatoes2 all the barrels should be     
moved and swept under4 ,have boards laid
 on the floor for meat and fish barrels1
 and after they are emptied1 have them  
washed and drained ready for use4 ,empty
 flour barrels should be swept out and  
the heads and hoops saved4 ,have lime   
sprinkled over the cellar floor twice   
during the summer1 or oftener if it     
should be necessary4 ,if the windows are
 kept shut in warm weather1 the air will
 be unwholesome4 ,do not trust to       
servants1 examine and see that it is    
done thoroughly4  ,the apartments where 
cold meat and milk are kept should be   
cobwebbed and swept once a week1 and the
 safe washed out at least that often4   
,if the cellar is paved with brick1 keep
 a part of it washed clean1 to set cold 
meat and milk on2 cover them with tin   
pans and put a weight on the top if rats
 are troublesome4 ,if there are rat     
holes have them stopped with pieces of  
brick1 and broken glass bottles2 never  

use ratsbane without the greatest       
caution1 as it is a dangerous remedy4   
,no food or milk should be in the cellar
 at the time1 and keep it locked up all 
the while it is there4 ,i have heard of 
lives being lost by it4 ,have water set 
about in pans for the rats to drink1 and
 after three days1 clear it all away and
 have the cellar cleaned and aired      
before putting any thing in it4 ,several
 persons have been in great danger from 
burning the arsenic2 when it is used it 
should be put deep in the ground and    
covered up4  ,mice are kept under by a  
good cat1 and traps4 ,if roaches are    
troublesome1 set bowls or deep dishes1  
with molasses and a plate on the top1   
with room for them to get in1 and set it
 close to a wall4 ,i have seen hundreds 
caught in this way in one night1 and it 
is much safer than setting any thing    
poisonous about the kitchen or pantry4  
,they should be burnt in the morning1   
and the dishes set again at night4 ,if  
you find a closet infested with ants1   

remove every thing that will attract    
them1 scald and clean it well1 and they 
will soon leave it4 ,it is said that    
strips of cotton or linen dipped in     
spirits of turpentine1 and placed about 
the closets1 will drive them away4      
,mats should be placed at all the       
outside doors1 and at the top and bottom
 of the cellar stairs4   ,putting ,straw
 under ,carpets4  ,it is thought that   
carpets wear better when straw is spread
 over the floor before they are put     
down1 and it will prevent the dust from 
rising so much4 ,care should be taken to
 have them well tacked down1 as it is   
dangerous on account of fire4 ,where    
straw is used1 they may be kept down a  
much longer time without being shaken4  
,picking ,geese1 c4  ,when you pick     
geese and ducks1 have a tub of boiling  
water2 dip each one in1 turning it over 
to let every part be well scalded1 and  
as each one is scalded1 wrap it up in a 
cloth1 and when they are nearly cold1   
pick them4 ,in this way the pen feathers

 are loosened1 and they can be picked   
much cleaner4 ,wetting the feathers does
 not hurt them if they are well dried4  
,they should be put in bags1 and        
frequently sunned4 ,baking them in the  
oven after the bread comes out1 cures   
them more thoroughly than any other way4
 ,turkey and chicken feathers are not so
 good for beds as goose and duck2 they  
may be picked in the same way4          
,marble1 c4  ,marble mantles should be  
washed but seldom2 wipe off spots with a
 damp cloth1 and rub them dry4 ,hearths 
should be washed with soap and water4   
,when there is a spot of grease1 mix    
clay or whiting with soft soap1 and put 
on4 ,soap-stone hearths may be scoured  
with soap and fine sand1 and washed off4
   ,to ,restore ,colors taken out by    
,acid1 c4  ,hartshorn rubbed on a silk  
or woollen garment will restore the     
color without injuring it4 ,spirits of  
turpentine is good to take grease or    
drops of paint out of cloth2 apply it   
till the paint can be scraped off4 ,rub 

,french chalk or magnesia on silk or    
ribbon that has been greased and hold   
near the fire2 this will absorb the     
grease so that it may be brushed off4   
,to make ,new ,feather ,beds4  ,in      
making new feather beds1 put half a     
pound of cayenne1 and half a pound of   
black pepper in each bed2 this will     
prevent the moths from getting into new 
feathers that have not been well cured4 
,it is best to air your beds frequently1
 and shake them up1 even if they are not
 slept in4 ,it is the oil in the        
feathers that makes them smell bad1 and 
when in constant use the heat of the    
body dries it up gradually2 when beds or
 pillows have acquired this unpleasant  
smell1 open them and put a few pounded  
cloves in each4  ,when new beds are     
covered with cases1 the moth will       
sometimes eat through without its being 
discovered4 ,covers also prevent the air
 from sweetening the feathers1 and when 
new they should never be covered unless 
in use4 ,when beds are slept on1 it is  

best to have a thick cotton sheet1 or if
 it is cold weather1 a blanket between  
the under sheet and the bed1 and have   
them washed and aired occasionally4     
,to ,clean ,silver4  ,wash the silver in
 soda water1 rub it with whiting1 and   
polish it with a piece of dry buckskin4 
,embossed silver requires a stiff brush4
 ,another way is to let the silver lay  
in chalk and water for an hour1 then    
take it out1 and wipe it dry on flannel2
 polish it with a piece of buckskin4    
,britannia ,ware4  ,first wash it clean 
in soap-suds1 then rub it with a woollen
 cloth and whiting1 and polish off with 
dry buckskin4   ,brass4  ,first rub the 
brasses with turpentine1 vinegar or     
whiskey1 then with rotten-stone and a   
woollen cloth1 and polish off with a    
piece of soft leather4  ,for brasses    
that have been long out of use1 chalk   
and vinegar may be used4   ,to ,clean   
,stoves or ,grates4  ,have the stove    
slightly warm1 and if there is rust on  
it rub it off with a dry brush2 mix some

 black lead or ,british lustre with     
boiling water1 rub it on a small part of
 the stove at a time1 and polish it with
 a stiff brush4 ,if the stove needs but 
little cleaning1 wet the spots with     
water1 dust a little lead on the brush  
and rub it quickly4 ,the black lead     
should be washed off several times a    
year1 and then renewed4 ,sheet iron     
stoves should be rubbed with a woollen  
cloth1 as a brush is apt to streak4 ,the
 lead may be mixed with the white of an 
egg in cold water4 ,alum water is good  
to mix lustre2 it prevents the stove    
from rusting4  ,to polish the hearth of 
a ,franklin stove1 rub it over with a   
piece of grindstone1 or use coarse sand 
with the sole of a shoe2 when it begins 
to look bright1 polish it with pumice   
stone4   ,cement to ,mend ,cracks in    
,stoves4  ,take two parts of ashes1     
three of clay1 and one of sand2 mix them
 well together with water1 and put it on
 when the stove is cold4 ,it is also    
good to stop a leak in a roof4          

,fire-proof ,cement4  ,slack a peck of  
lime in boiling water2 put into it three
 pounds of salt1 three of brown sugar1  
and one of alum2 mix them well together1
 and color it with lamp-black or ochre4 
,this has been recommended to put on the
 roof of a building that is exposed to  
fire4   ,to ,take ,spots out of         
,mahogany4  ,put a piece of paper on the
 spot1 and hold a warm iron over it1    
then rub it with a waxed cloth4 ,if     
furniture is hurt with flies1 it should 
be well washed with a cloth1 and rubbed 
with a cork and a waxed cloth4          
,varnished furniture should be first    
rubbed with sweet oil1 and then with a  
waxed cloth4   ,to ,take ,grease out of 
,floors4  ,mix clay or fullers' earth   
with ley1 and put a thick coat on the   
grease spot2 scrape it off every few    
days1 and put on more4 ,to put soft soap
 on the place1 and rub it over with a   
hot iron1 will take out the grease4     
,wash for ,hearths4  ,mix red ochre in  
milk1 and put it on the hearths with a  

brush4   ,blacking for ,boots and       
,shoes4  ,take one ounce of vitriolic   
acid1 one wine-glass of olive oil1 two  
ounces of ivory black1 an ounce of gum  
arabic1 a quart of vinegar1 and a       
tea-cup of molasses2 put the vitriol and
 oil together1 then add the ivory black 
and other ingredients2 when all are well
 mixed1 bottle it4   ,to ,make ,boots   
and ,shoes ,water-proof4  ,take one pint
 of linseed oil1 one ounce of ,burgundy 
pitch1 two of beeswax1 and two of       
spirits of turpentine2 melt them        
carefully over a slow fire4 ,with this  
you may rub new or old shoes in the sun1
 or at a short distance from the fire1  
and they will last longer1 never shrink1
 and keep out water4   ,to ,make        
,blacking for ,morocco ,shoes4  ,pound  
some black sealing wax1 and put in a    
bottle with half a pint of alcohol2     
shake it frequently1 and when it is     
dissolved1 you may rub it on morocco    
shoes when they are scaled or defaced1  
and they will look almost like new2 dry 

it on in the sun4   ,to ,grease ,eggs   
for ,winter4  ,in the spring when eggs  
are plenty and cheap1 it is very well to
 put up several hundred1 to use in the  
winter1 when it is very difficult to get
 them1 even in the country4  ,grease    
each egg with sweet lard1 and as you do 
so1 lay them in a keg or jar1 or old tin
 vessels that are out of use2 put them  
in a dry closet and keep them covered   
over2 if they are put in the cellar1    
they are liable to mould1 which spoils  
them entirely4 ,do not put in any       
cracked ones1 or they will injure the   
rest4 ,in this way they have been known 
to keep a year1 and were nearly as good 
for puddings1 or batter cakes1 as fresh 
eggs4 ,they do not do to boil1 or make  
pound or sponge cake1 as they lose part 
of their lightening property4   ,to     
,keep ,eggs in ,lime ,water4  ,pour two 
gallons of hot water on a pint of lime  
and half a pint of salt2 put the eggs in
 a jar or keg1 and when it is cold1 pour
 it over them1 and put them in a cellar 

to keep2 be sure that there are no      
cracked ones4 ,eggs may be kept a month 
or longer1 spread out separately on     
dishes1 so as one will not lay on       
another4 ,they will keep best in a dark 
closet4   ,to ,clean ,soiled ,eggs4     
,when eggs are discolored from laying on
 the ground1 wash them first in strong  
vinegar1 and then in cold water1 and    
wipe them dry on a soft towel4          
,chloride of ,lime4  ,a few spoonsful of
 chloride of lime dissolved in some     
water in a bowl or saucer1 is very      
useful to purify the apartment of an    
invalid1 or in any case where there is  
an unpleasant smell1 of any kind4 ,it is
 a cheap article1 and should always he  
kept convenient where there is sickness 
in the house4   ,to ,take ,lime out of  
,cloth4  ,lime spots on woollen clothes 
may be effectually removed1 by putting a
 little strong vinegar on the part1     
which completely neutralizes the lime1  
and does not usually effect the color2  
but it will be safest to wash it over   

with a cloth dipped in water1 and rub it
 till nearly dry4  ,hartshorn and       
alcohol mixed together are very useful  
in taking spots out of cloth or merino1 
applied with something that will not    
leave lint4   ,to ,take ,wax or         
,spermaceti out of ,cloth4   ,hold a red
 hot flat-iron within an inch or two of 
the cloth1 and this will make the wax or
 spermaceti evaporate entirely2 then rub
 the place with a towel 7that is free   
from lint7 or clean brown paper4   ,to  
,remove a ,stopper from a ,decanter4    
,wet a cloth with hot water and wrap it 
round the neck of the bottle2 this will 
cause the glass to expand1 and the neck 
will be enlarged so as to allow of the  
stopper to be withdrawn1 without any    
trouble4   ,precautions against ,fire4  
,perhaps it may not be improper to      
remark that houses have been saved from 
being destroyed by fire at night1 by    
there having been buckets of water left 
in the kitchen4  ,never go to bed       
without seeing that there is a supply in

 readiness4 ,housekeepers should also   
arrange their family affairs so as to   
have as little going about with lights  
by servants as possible4 ,chimneys      
should be swept at proper intervals1 and
 if you burn them1 let it be on a rainy 
morning and never at night4   ,to ,take 
,ink and ,stains out of ,linen4  ,dip   
the spotted part in pure melted tallow1 
then wash out the tallow and the ink    
will come out with it4 ,if you get a    
stain of fruit of any kind on linen1    
boil a little new milk1 and dip the     
parts in and out for a few minutes2 this
 must be done before any water is used1 
or it will not be likely to succeed4    
,oxalic acid1 or salt and lemon juice   
are good1 and care should be taken to   
rinse the articles well after the       
application4   ,herbs1 ,gardens and     
,yards4  ,if you have a garden1 be      
careful to raise herbs1 both for cooking
 and to use in sickness4 ,parsley1      
thyme1 sage and sweet marjoram occupy   
very little room in a garden1 and cannot

 very well be dispensed with for kitchen
 use2 and every family should have a    
bunch of wormwood2 it is a fine tonic1  
either made while fresh1 cut fine1 with 
cold water1 or after it has been dried1 
made with boiling water4 ,tansey is also
 a useful herb4 ,hoarhound is excellent 
for coughs1 and is particularly useful  
in consumptive complaints1 either as a  
syrup or made into candy4 ,balm is a    
cooling drink in a fever4 ,catnip tea is
 useful when you have a cold1 and wish  
to produce a perspiration1 and is good  
for infants that have the colic4 ,garlic
 is good for colds1 and for children    
that have the croup2 you should have    
some taken up in the fall to use through
 the winter4 ,the root of elecampane    
gathered in the fall1 scraped1 sliced1  
and strung with a needle and thread to  
dry1 will keep its strength for several 
years1 and is useful for a cough with   
hoarhound4 ,rue is a valuable herb1 a   
tea made of it and sweetened is good for
 worms4  ,it is not expected that       

persons living in a town should have    
room in their garden for herbs1 but they
 are generally to be purchased at       
market1 and should always be kept in the
 house1 as sometimes in the winter they 
are much needed when it is difficult to 
find them4  ,herbs should be spread out 
on a cloth to dry2 turn them every day2 
when dry1 put them in thick paper bags1 
and close up the top1 so as to exclude  
the air4 ,they can be kept hanging up1  
or laid on the shelf of a closet1 where 
they will not be affected by damp4      
,such herbs as sage1 thyme and sweet    
marjoram1 when thoroughly dry1 should be
 pounded1 sifted1 and corked in bottles4
 ,parsley should be cut fine with a pair
 of scissors1 dried1 and put in bottles2
 it is nearly as good this way as when  
fresh2 keep it in a dark closet4  ,where
 you have a garden1 do not throw away   
the soap-suds that are left from        
washing1 as they are very good to water 
herbs and flowers4  ,it is very         
important to have early vegetables4 ,a  

garden that is spaded1 or ploughed in   
the winter1 is ready to plant much      
earlier4 ,there are many things that    
will bear the spring frosts without     
injury1 and if planted early will be    
ready to grow when the fine weather     
comes4 ,tomatoes should be sowed in     
boxes or a hot-bed to be ready to       
transplant4  ,the scrapings of a cellar 
are good to put in the garden to enrich 
it4 ,ashes sprinkled on a yard1 or grass
 plat1 will keep down the coarse grass1 
and produce white clover4  ,the grass   
should be cut out of a brick pavement   
with a knife1 and boiling ley poured on 
to kill the roots4  ,seeds should be    
saved as they ripen1 from the finest    
plants2 they should be kept in a box    
with a tight lid to keep them from mice4
   ,greasers for ,bake-irons4  ,take    
pieces of fat from the back bone1 or    
chine of pork2 cut them in pieces of    
half a pound each2 leave the skin on2   
salt them4 ,they will do to grease the  
bake-iron where you have buckwheat cakes

 every morning in winter1 and should be 
kept in a cool place2 after remaining in
 salt several weeks1 they may be hung up
 in an airy place4 ,this is nicer than  
suet4   ,cement for the ,tops of        
,bottles or ,jars4  ,take equal parts of
 rosin and brick-dust pounded fine2 a   
lump of beeswax2 stew them together1 and
 keep in an old tin1 melting it when you
 want to seal your bottles or jars4     
,cement for ,mending ,cast-iron4  ,to   
mend a crack or sand hole in an iron    
pot1 beat up the white of an egg1 and   
mix equal weight of salt and sifted     
ashes2 work it very smooth and fill up  
the crack1 let it harden before it is   
used4 ,if it is a large sand hole you   
wish to mend1 put in a rivet and secure 
it with the cement1 if it gets loose it 
is easily fastened by the same process4 
,weather ,proof ,cement4  ,take of fine 
sand one part1 two of clay1 three of    
ashes2 mix with linseed oil to the      
consistency required4 ,put it on with a 
towel or brush4 ,it is said to become as

 hard as marble4   ,to ,cleanse ,vials1 
c4  ,put ashes and water in each one1   
and boil them in water1 letting them    
heat gradually4 ,pie plates may be      
cleansed in the same way4 ,iron pots    
that have been used for boiling milk1   
may be cleaned by boiling ashes and     
water in them4   ,mending ,china with   
,milk4  ,china can be mended if not too 
badly broken1 by boiling it in skim     
milk1 it should be entirely clear of    
cream1 or the oily particles will       
prevent its adhesion4 ,tie the pieces   
with tape or fine cord1 put them into a 
kettle of cold milk1 and let them boil  
two hours1 then take it off the fire1   
and when cold take the china out1 and   
set it away2 let it stand for several   
months4 ,china pitchers1 tea-pot lids1  
cup-plates and dishes1 have been used   
for years after being mended in this    
way4   ,mending ,china with ,white      
,lead4  ,take the bottom of an old paint
 keg1 and carefully with a small knife1 
put it on the edge of glass or china1   

close the parts together1 and place     
away2 if badly broken1 mend the small   
parts first1 and set away2 then when    
dry1 putty the edges you wish to join   
carefully1 and set on the top shelf of a
 closet1 where it will be undisturbed   
for a year4   ,linseed ,oil for         
,furniture4  ,for polishing mahogany or 
walnut furniture1 7that has never been  
varnished7 linseed oil has been         
recommended4 ,it possesses a tendency to
 harden and become solid1 on long       
exposure to the air4 ,it is this        
peculiar quality that renders it useful 
in its application to furniture4 ,rub   
the furniture you wish to polish 7having
 previously washed all the wax from it  
with soap and water7 all over with the  
oil2 a small piece of sponge is suitable
 for the purpose1 let it remain a few   
minutes so as to sink in the wood2 then 
rub it in with a soft cloth1 and again  
with a clean cloth4 ,do this every other
 day and your table will soon be fit to 
use for breakfast or tea without fear of

 spoiling the polish2 when you wash it  
off it should be done with plain warm   
water1 as soap will injure it4 ,it is   
best not to use a table till it has had 
several rubbings with the oil1 and then 
apply it once a week4 ,the pores being  
filled with the application it becomes  
hard4 ,always give a table that is in   
use a rub with a dry cloth every        
morning4   ,for ,filtering ,water4  ,put
 a thick layer of pounded charcoal1 7say
 six inches17 at the bottom of a large  
earthen flower-pot2 over this1 lay a bed
 of fine sand1 which has been washed1   
7to prevent its giving a taste to the   
water27 pour the water in the filterer  
and put a large stone pitcher under to  
receive it4   ,on ,a ,larger ,scale4    
,prepare a tight barrel by charring it  
on the inside1 7by having some hickory  
or oak shavings burnt in it17 then put  
in half a peck of quick lime1 and fill  
it with water4 ,after the lime water has
 stood in the barrel for two weeks1 it  
will be ready for use4  ,this           

preparation of the barrel is necessary  
to remove the acid from the wood1 which 
would communicate an unpleasant taste to
 the water4  ,fit a partition in the    
barrel1 7perforated with many holes17   
about three inches from the bottom of   
the barrel1 and having put in a tube1 to
 go down from the top through the       
partition nearly to the bottom1 put on  
the perforated partition some broken    
charcoal1 then finer charcoal a foot    
thick1 then about a foot of clean washed
 sand4  ,to use this filter pour the    
water through the tube1 7which should be
 open at the top like a funnel27 the    
water runs to the bottom1 and filters   
upward1 leaving all the impurities at   
the bottom4  ,the pure water is drawn   
off from the top of the barrel by means 
of a spile or faucet4   ,to ,keep ,water
 ,cool in ,summer1 when you have not    
,ice4  ,where you live at a distance    
from water1 and wish to keep it cool1   
put a large stone vessel in the coldest 
place you can find2 fill it with water1 

cover it with a towel and wrap a wet    
cloth around it2 this will keep it cool 
for some hours1 which is a comfort in   
warm weather4   ,to ,purify ,water4  ,to
 put a small lump of lime into your     
water-cask is useful4 ,agitating and    
exposing it to the air1 will help to    
keep it fresh4  ,strain muddy water     
through a sieve1 in which a cloth or    
sponge1 7or a layer of fine sand or     
charcoal17 has been placed4  ,hard water
 may be softened and rendered suitable  
for washing1 by adding to every twelve  
gallons of water1 about a quarter of a  
pound of sal soda4   ,gum ,arabic       
,paste4  ,pulverize in a mortar an ounce
 of gum arabic1 pour on boiling water   
and stir it till dissolved2 do not put  
too much water4 ,if you wish to keep    
this paste any length of time1 put it in
 a wide-mouthed phial1 and pour alcohol 
over it2 keep it corked1 and as you use 
it1 you may thin it with water if       
required2 put it on with a feather or   
brush4   ,preserving ,kettles4          

,bell-metal1 copper and brass kettles   
require very nice cleaning immediately  
before they are used1 or it will        
endanger your health4 ,vinegar with salt
 or ashes should be used2 save the      
vinegar that is left in the pickle jars 
for this purpose4   ,to ,clean ,knives  
and ,forks4  ,in some families the      
knives are a great care to the          
housekeeper1 but by proper management it
 is rendered easy4 ,after using them1   
they should be wiped with a cloth1      
dipped in warm water1 then wiped dry1   
7the handles should never be put in hot 
water17 then polish them with ,bristol  
or ,bath brick1 which1 with the rubbing 
cloths1 should be kept in a small box1  
with a strip of leather nailed on one   
edge1 on which to polish them after they
 are rubbed with the brick4  ,knives    
that are not in daily use should be     
wrapped in raw cotton and then in paper1
 and if kept in a dry place will not be 
liable to rust4   ,to ,clean ,teeth4    
,with ,remarks on ,fixing the ,habit1 c4

  ,pulverized charcoal mixed with honey1
 is very good to cleanse teeth1 and make
 them white4 ,a little ,peruvian bark   
put in a phial with lime water is       
excellent to use occasionally by those  
that have offensive teeth2 and tincture 
of myrrh mixed with a little water1 may 
be used with advantage1 to harden the   
gums4 ,a little ,peruvian bark put in   
the teeth just before going to bed1 and 
washed out in the morning1 is an        
excellent preservative of teeth4 ,it is 
very important for parents to insist on 
children cleaning their teeth1 at least1
 it is well for them to begin before    
they lose their first set1 as it makes  
them last longer1 and fixes the habit1  
which is of great importance4   ,to     
,clean ,kid ,gloves4  ,take a piece of  
flannel2 moisten it with a little milk2 
rub it on a cake of mild soap1 and apply
 it to the soiled spots on the gloves2  
as soon as the dirt is removed1 rub the 
spot with a dry piece of flannel1 and   
dry them on the hands4 ,care must be    

taken that the gloves are not made too  
wet1 or they will have a wrinkled       
appearance4 ,dark gloves that are worn  
in winter1 should be exposed to the sun 
for about a quarter of an hour in the   
spring1 before putting them away1 or    
they will be liable to spot4   ,to      
,clean ,papered ,walls4  ,cut the crust 
off of stale bread very thick1 and rub  
the walls carefully from top to bottom1 
in a straight line1 using a fresh piece 
of bread as soon as it looks much       
soiled4   ,to ,take ,old ,putty from    
,window ,glass4  ,warm an iron1 and rub 
it on the glass opposite the putty2 this
 melts the oil1 and you may easily      
remove the putty4   ,cutting ,glass for 
,mending ,windows4  ,if you want to cut 
glass for mending windows1 and have no  
diamond1 dip a piece of cotton twine    
into turpentine1 and stretch it tightly 
across the glass where you wish to break
 it2 then set the string on fire1 and   
after it is burned1 break the glass     
while it is warm4     ,,simple          

,,remedies4  ,the following remedies are
 for diseases which occur in almost     
every family1 and have been proved to be
 useful in a number of instances4 ,as   
most old housekeepers have their        
favorite recipes1 it is for the young   
and inexperienced these are particularly
 intended1 and may be used with safety1 
when a physician is not at hand4        
,remarks upon a ,deeply ,seated ,cough4 
,it is very important to begin in time  
with a cold4 ,consumption is sometimes  
prevented by very simple remedies4 ,to  
put ,burgundy pitch plasters on the     
breast and back of the neck1 often has a
 good effect2 they should be re-spread  
frequently1 and when one part is        
irritated1 change them to another place4
 ,put one on your side if you have a    
pain there4  ,flannel should be put on  
next the skin by all means1 which1 with 
the above simple remedies1 will cure a  
cold1 if begun with in time4  ,i have   
frequently known new flannel put on     
those that usually wore it1 greatly to  

benefit a delicate person4 ,the         
increased irritation of the new flannel 
acts on the pores of the skin and       
promotes circulation4 ,hair soles worn  
in the shoe1 or socks made of flannel1  
or soft buckskin worn under the         
stockings1 are very good to keep the    
feet warm and dry4 ,persons predisposed 
to consumption should have nourishing   
food1 and not eat too much at a time2   
they should avoid strong tea or coffee1 
and drink milk4 ,eggs1 oysters1 fresh   
fish and fowls1 are very good for them4 
,fruit of all kinds is useful4  ,they   
should take exercise in the air1        
particularly riding on horse-back1 or   
take a short walk1 but not so as to be  
fatigued2 to work moderately in a       
garden1 when the ground is not too damp1
 is good exercise for a delicate person2
 the smell of fresh earth1 and of       
flowers1 is beneficial to both body and 
mind4 ,after taking exercise1 a glass of
 lemonade is very refreshing1 and       
promotes appetite4  ,if there should be 

perspiration at night1 change the sheets
 and pillow-cases frequently1 and the   
under garments2 air the chamber and     
bed-clothes every day2 if the weather is
 too damp to raise the windows1 shake up
 the bed1 and leave it unmade half of   
the day1 and put it out in the sun      
occasionally4  ,by all means avoid      
strong medicine1 or any thing that has a
 tendency to weaken the body4           
,sometimes blisters are used with very  
good effect2 also1 rubbing the breast   
and back with camphor or spirits1 or    
with a piece of dry flannel4  ,taking   
anodyne drops1 particularly laudanum1   
should be avoided1 if possible2 they may
 still the cough during the night1 but  
it will come on with increased violence 
in the morning2 they weaken the stomach1
 increase the fever1 and sometimes cause
 delirium4  ,everything that tends to   
excite or irritate the mind1 should be  
kept from them4 ,it is very important to
 talk cheerfully to sick persons1       
particularly if confined to their       

chamber1 which can be done without      
lightness or trifling4  ,if they see    
gloomy faces around them1 it has a very 
disheartening effect2 and1 if the mind  
sinks1 such is its intimate connection  
with the body1 that it is hard to raise 
it4  ,i have known persons by judicious 
management to live for many years1 after
 it was thought they were in a deep     
decline1 by avoiding weakening          
medicines1 taking exercise on horse-back
 and on foot1 and never indulging in a  
full meal4  ,sometimes such persons have
 very good appetites1 and it is a       
satisfaction to their friends to see    
them eat heartily2 but they should eat  
something frequently1 rather than       
over-load the stomach too much4 ,when   
they come in hungry from a ride1 to beat
 up an egg with a tea-spoonful of wine1 
and a little sugar and nutmeg put in a  
tumbler with some milk1 and taken with a
 cracker or biscuit1 or a piece of thin 
toast broken up in it1 has a very       
strengthening effect4  ,persons are     

seldom benefitted by a strict diet1 but 
it is sometimes enforced till they lose 
their appetite and cannot eat4  ,if the 
weather is so that exercise cannot be   
taken out of doors1 some method should  
be devised for taking it in the house4  
,rubbing furniture and playing          
battle-door1 are good exercise for a    
female1 but should not be taken too much
 at a time4  ,men that are confined to  
the house are sometimes very much at a  
loss what to do2 if such would purchase 
a few tools1 and appropriate a spare    
room as a workshop1 it would promote    
their health4 ,i have known men that    
were but little acquainted with the use 
of tools1 do many useful and ornamental 
pieces of work1 that were greatly valued
 by their friends2 and the exertion kept
 their spirits from sinking1 when the   
weather was too inclement to take       
exercise in the open air4   ,for a      
,cough4  ,take a wine glass of the juice
 of the green hoarhound1 or if that     
cannot be obtained1 a strong decoction  

from the dry herb will answer2 mix it in
 half a pint of new milk1 sweetened     
either with sugar or honey2 take this   
half an hour before breakfast4 ,it has  
been known to cure obstinate coughs1 and
 persons that have taken it for four    
weeks or more1 have gained strength and 
flesh1 and the pain in the breast was   
relieved4 ,flannel should be worn4      
,elecampane and ,hoarhound ,syrup4  ,put
 a pint of hoarhound in a quart of      
water1 and let it draw by the fire2 put 
a tea-cupful of dried elecampane root in
 a pint of water1 cover it close1 and   
let it boil till all the strength is    
out2 strain it and the hoarhound        
together1 and put them to boil with a   
pound of sugar2 when it is a rich syrup1
 pour it in a pitcher to cool1 and      
bottle it4 ,take a table-spoonful at a  
time when the cough is troublesome4     
,sometimes flaxseed is a useful addition
 to this syrup4   ,brown ,mixture for a 
,cough4  ,take of paregoric1 liquorice  
and gum arabic1 each an ounce1 from     

fifty to one hundred drops of antimonial
 wine and two gills of hot water2 mix   
them well together1 and when cold1      
bottle1 and cork it tight2 take two     
tea-spoonsful at a time2 if it should   
nauseate1 give a smaller quantity4 ,if  
this produce profuse perspiration avoid 
going in the air unless well wrapped up4
 ,this has been useful in the latter    
stages of the whooping cough4   ,ginger 
,tea4 ,with ,remarks on its ,use1 c4    
,strong ginger tea1 sweetened and taken 
hot on going to bed1 is very good4      
,where persons have been exposed to the 
air1 and think they have taken fresh    
cold1 keep the feet warm by taking a hot
 brick to bed1 and do not increase the  
cold the next day4 ,if it is not deeply 
seated1 taking this a few nights will   
give relief4 ,a piece of ginger root1   
kept about the person to chew1 is good  
for a tickling in the throat1 which many
 persons are subject to1 when sitting in
 close heated apartments1 in lecture    
rooms1 or places of worship4   ,lemon   

,mixture for a ,cough4  ,put two fresh  
eggs in a jar2 cover them with the juice
 of six large lemons2 let it stand until
 the hard shell of the eggs is eaten    
off2 then beat it together2 strain it1  
and add half a pound of rock candy1 one 
gill of brandy and two table-spoonsful  
of sweet oil4   ,mixture of ,lemon      
,juice and ,honey4  ,take half a pint of
 honey and squeeze the juice of four    
lemons on it2 mix well together1 and add
 a small portion of sugar2 take a       
tea-spoonful every time the cough is    
troublesome4   ,hoarhound ,candy4  ,put 
two pounds of sugar in a pint of        
hoarhound tea1 as strong as can be made1
 which may be done by drawing two sets  
of hoarhound in the same water1 till the
 strength is out of each2 when it is    
cold1 mix in the sugar and the white of 
an egg2 when it begins to boil1 take off
 the scum as it rises1 boil it slowly   
till it becomes thick1 so that when you 
drop it on a plate1 it will be hard and 
crisp1 and pour it out in plates that   

have been greased with a little sweet   
butter2 when cold1 you can break it up  
for use1 and tie it up in a jar4 ,this  
is quite as useful as the candy you buy1
 and is much cheaper2 it is very        
convenient for persons that have a      
cough1 to have a little box of this     
about them to take when there is a      
tickling in the throat4   ,mustard ,bath
 for the ,feet--,soap ,stones1 c4  ,it  
gives relief to a bad cold in the early 
stages1 to soak the feet in warm water1 
in which you have put half a tea cup of 
salt and two table spoonsful of         
pulverized mustard1 and to drink ginger 
tea4 ,you may keep your feet in the bath
 for half an hour1 and then retire with 
a warm soap stone wrapped in a cloth and
 placed near them4 ,a soap stone1 the   
size of a brick will1 when thoroughly   
heated1 keep warm till morning1 and is  
invaluable for an elderly person or one 
that suffers with cold feet4            
,liverwort ,syrup4  ,make a quart of    
strong liverwort tea by extracting two  

sets of herbs in the same water1 tie a  
tea cup of flaxseed in a bag and put    
with it2 keep it covered while drawing2 
when the strength is all out1 strain it 
on a pound of sugar1 and let it boil    
slowly till it is thick--keeping it     
covered to prevent the strength from    
going off1 when cold1 bottle it1 and set
 the bottle in a cool place while using 
it4 ,take a table-spoonful at a time    
about six times a day4 ,this has been   
used for a cough with great benefit4    
,for ,sore ,throat4  ,make a gargle of  
cayenne pepper1 honey and spirits1 or   
sage tea1 with alum and honey1 or figs  
boiled1 mashed and strained1 and use it 
once in two hours4 ,if it is very bad1  
steam the mouth with a funnel held over 
hot vinegar1 and put on a hot poultice  
of hops1 boiled in weak ley and         
thickened with corn-meal2 there should  
be a little lard spread over2 renew it  
every time it gets cold4 ,another very  
good poultice1 is hot mush strewed with 
powdered camphor2 put it on as hot as   

can be borne1 and change it when cold4  
,a purgative should be given1 either of 
senna and salts1 castor oil2 or rhubarb 
and soap pills4 ,an emetic is of great  
importance1 and has caused the throat to
 break when persons have been very ill4 
,sore throats have been cured when      
quinsy was apprehended1 by using        
powdered camphor and lard on flannel4   
,it is a good way1 when persons are     
subject to it1 to keep an ounce of      
camphor mixed with lard1 in a           
wide-mouthed bottle1 or jar2 and corked 
tight4 ,the cayenne pepper and honey    
gargle should also be kept ready mixed1 
and used when the first symptoms appear2
 or in a violent attack1 a plaster of   
snuff and lard may be applied with      
benefit1 keeping it on only a few       
minutes at a time4 ,sometimes a bag of  
hot ashes sprinkled with vinegar1 and   
applied hot as can be borne1 has cured a
 sore throat in one night4 ,persons that
 have been afflicted for years with     
repeated attacks of sore throat and     

quinsy1 have been cured by bathing the  
throat1 neck and ears with cold water   
every morning4 ,the constant use of the 
shower bath is very important4 ,keep the
 feet warm4   ,molasses ,posset for a   
,cold4  ,take a pint of the best        
molasses1 a tea-spoonful of powdered    
ginger1 a quarter of a pound of fresh   
butter1 and let them simmer together for
 half an hour3 then stir in the juice of
 two lemons1 or if you have not these1  
two table-spoonsful of strong vinegar2  
cover over the sauce-pan1 and let it    
stand by the fire five minutes longer4  
,some of this may be taken warm or cold4
   ,for ,whooping ,cough4  ,dissolve a  
scruple of salts of tartar in a gill of 
water1 put in half a scruple of         
pulverized cochineal1 sweeten it with   
loaf sugar1 give an infant a            
tea-spoonful of this mixture four times 
a day1 and a child four years old or    
upwards1 a table-spoonful4 ,in some     
cases the relief is instantaneous4      
,another ,remedy4  ,half a pint of      

honey1 half a pint of vinegar1 two      
table-spoonsful of sweet oil stewed     
together a few minutes2 when cold put it
 in a bottle1 and put in a tea-spoonful 
of laudanum2 shake it well1 and give a  
table-spoonful when the cough is        
troublesome1 and a dose just before     
going to bed4 ,for an infant of six     
months1 a small tea-spoonful is a dose1 
and for a child of four years1 two      
tea-spoonsful4 ,where there is not much 
fever1 a little port or claret wine1    
mixed with sugar and water1 and taken   
with toast broken in it1 is beneficial4 
,children should be taken out riding if 
possible1 and should be well wrapped up4
   ,for the ,croup4  ,put the child in  
warm water1 and keep up the temperature 
by putting in more hot water2 keep it in
 fifteen or twenty minutes1 then wipe it
 dry and put it in a warm bed1 or wrap a
 blanket round it and hold it on the    
lap2 give it an emetic1 and put powdered
 garlic and lard to the throat and soles
 of the feet2 keep up the perspiration1 

by giving a few drops of antimonial wine
 every half hour4 ,the next morning give
 it a dose of rhubarb tea or castor oil1
 and keep it from the air for several   
days4 ,this treatment has been very     
beneficial when a physician was not at  
hand2 and nothing had been done till his
 arrival1 perhaps the child would have  
been too far gone to recover4 ,in cases 
of croup1 to wet a piece of flannel     
with1 alcohol1 and apply it to the      
throat as hot as it can be borne1 has   
often a salutary effect1 applied        
frequently4 ,it is also good to use for 
a bad cold1 c4  ,molasses stewed with a 
lump of butter1 and a table-spoonful of 
vinegar1 taken just before you go to    
bed1 and to grease the nose1 forehead   
and breast with mutton tallow1 will     
sometimes cure a child without any thing
 else4 ,to pound garlic in a rag and    
squeeze out the juice1 mix it with      
molasses1 and give a tea-spoonful at a  
time1 has given relief when a child was 
very ill4 ,sliced onions1 or garlic     

stewed with sugar and water1 or         
molasses1 is very good to take for a    
cold4 ,where children are subject to the
 croup1 you should always have a pot of 
water over the fire1 and light-wood     
near1 to heat it as quick as possible4  
,children that are subject to these     
attacks should have their feet kept warm
 and dry1 and always wear flannel next  
to the skin4  ,it is the duty of parents
 to make use of the most simple         
remedies1 which may always be in        
readiness1 and1 if applied in time1 may 
prevent the necessity of giving strong  
medicines1 which injure the             
constitutions of young children4 ,the   
least symptom of the disease should be  
attended to4 ,lobelia is a certain      
remedy for croup4 ,if the case is light1
 a few drops of the tincture1 increasing
 the dose according to the age of the   
child1 given at short intervals1 will   
cause it to vomit and prevent danger2   
but if the attack is a severe one1 you  
should give the third preparation of    

lobelia2 for a child of ten years1 ten  
drops1 and so on in proportion2 mix it  
with sugar and water4 ,every mother     
should keep lobelia at hand1 as it has  
been known to give certain relief in    
many cases4  ,a child of twelve months1 
may take of the tincture ten drops every
 fifteen or twenty minutes1 till it acts
 as an emetic1 or relieves by           
perspiration2 one of two or three years 
may take twenty or thirty drops4 ,the   
third preparation is of much greater    
strength than the tincture4   ,infants' 
,colic1 c4  ,tea made of catnip1 and    
sweetened1 given to an infant when it   
appears to be in pain1 is often useful4 
,sweet marjoram tea also relieves pain1 
and has a soothing effect on the nerves4
  ,to put the feet in warm water1 and   
put a warm piece of flannel to the      
stomach1 is important2 but if neither of
 these relieve the child1 put it in warm
 water for about ten minutes1 and cover 
it from the air carefully2 wipe it dry1 
and keep it warm afterwards4 ,a little  

weak ginger tea is good for the colic2  
as also tea made of dried damask rose   
leaves2 a tea-spoonful of leaves will   
make a tea-cupful of tea4  ,uneasiness  
is frequently caused by their stomachs  
being overloaded with food1 and care    
should be taken in this respect4        
,having lately met with some remarks in 
the ,baltimore ,american1 with which ,i 
am much pleased1 ,i take the liberty of 
inserting them4 ,narcotics and anodynes 
cannot be given with too much caution1  
the sensitive and nervous system of an  
infant should never be acted upon by    
these powerful drugs unless in extreme  
cases1 and of these1 few mothers should 
presume to judge4 ,two drops of         
laudanum1 says the ,london ,medical     
,gazette1 have been known to kill an    
infant2 and a single drop1 it is said1  
stole the life of a new born babe4  ,the
 most experienced medical men never     
administer medicines of this class to   
the very young1 without exercising the  
utmost caution1 and making the most     

accurate calculations4  ,in the present 
day1 the more general diffusion of      
correct facts in physiology and         
pathology has caused a large class of   
young mothers to reject the old system  
of giving narcotic drugs to infants4 ,in
 carrying out this salutary reformation 
like all other reformers1 they have a   
strong opposition to contend with2 old  
fashioned nurses do much harm in        
opposing all nursery reformations1      
consequently young mothers will have a  
hard task to execute4  ,too many have   
not the steady courage to hold on to the
 end in mild1 but firm opposition to all
 erroneous1 but well meant interference4
 ,but there are others whose pure and   
unswerving love for their tender        
off-spring keeps them firm to their     
duty2 to these the next generation will 
owe much4 ,they are the little band of  
true-hearted reformers1 whose good      
example will be like leaven1 spreading  
until its influence is felt throughout  
the wide circle of maternal             

responsibility4   ,summer ,diseases4    
,the food of children in summer1 should 
be light and nourishing2 if of milk1 be 
careful that it is sweet4 ,if you cannot
 get it fresh as often as you want it1  
boiling will keep it sweet4 ,sour milk  
and improper food sometimes bring on the
 summer disease1 which is easier        
prevented than cured4  ,a little rhubarb
 tea or tincture1 with a small quantity 
of prepared chalk1 will sometimes check 
it in its early stages1 but the most    
effectual medicine that ,i have tried is
 called by some apothecaries1 red       
mixture1 of which ,i will give a recipe4
  ,chicken water1 slightly salted1 is   
very good2 make but a little at a time1 
and have it fresh4  ,rice gruel1        
sweetened with loaf-sugar1 and a little 
nutmeg1 is nourishing4 ,to make a drink 
of slippery-elm1 shave the bark fine and
 put it in water2 strain it1 mix it with
 milk1 and sweeten it4 ,elderberry and  
blackberry cordials are also good in    
cases where there is no fever4  ,the    

stomach and back should be bathed with  
spirits1 and a little bag of pounded    
spices1 wet with spirits1 applied to the
 stomach1 may be used with safety1 when 
not within reach of a physician4  ,a    
bark jacket has been used with success  
in many instances1 cut it out of fine   
muslin1 to be double1 spread it open1   
and cover one side with about two ounces
 of the best ,lima bark1 and twelve     
pounded cloves2 put on the other side1  
sew it up1 and quilt it across2 put on  
shoulder straps and strings of soft     
ribbon2 sprinkle it with spirits twice a
 day4  ,the child should have the       
benefit of the morning and evening air4 
,if it is not convenient to ride it out1
 walking will answer1 in the arms of a  
careful nurse1 carried on a pillow1 with
 an umbrella to protect its eyes from   
the light4  ,when a child is taken sick 
in a city1 removing it to the country   
often has a beneficial effect4 ,milk    
thickened with arrow root is good diet  
for children4 ,flour dried in an oven   

for several hours1 and used to thicken  
milk or water1 is also good1 sweetened  
with loaf-sugar1 and is nutritious4     
,they should eat but a small portion of 
any thing at a time4  ,to cut slices of 
lean fresh beef or mutton1 put it in a  
bowl1 and pour a pint of boiling water  
on it1 and let it set close to the fire 
for an hour1 is very good to give       
children occasionally1 with but little  
salt2 the stomach will sometimes retain 
this when other things are rejected4 ,as
 thirst is an attendant on this disease1
 much salt should be avoided in all     
their food4 ,every thing about a sick   
child should be kept clean1 and its     
clothes well aired before changing them4
 ,if it is too ill to carry out of      
doors1 have it changed from one room to 
another1 and the apartment it left well 
aired4  ,children who are afflicted with
 this disease1 sometimes crave fruit4   
,ripe peaches1 fresh from the tree1 or  
ripe apples1 baked or roasted before the
 fire1 may he occasionally administered 

in small quantities with perfect safety4
  ,to make toast-water1 the bread should
 be toasted on both sides very dry1 and 
boiling water poured on it4  ,i hope    
these hints will be useful to persons   
that cannot procure a physician1 which  
is often the case in the country4       
,mustard ,whey4  ,boil a pint of milk1  
and the same of water1 with an ounce and
 a half of bruised mustard seed1 until  
the curd separates--when strain the     
whey4 ,this is a most desirable way of  
administering mustard2 it warms and     
invigorates the system1 promotes the    
different secretions1 and in the low    
state of nervous fevers1 will often     
supply the place of wine4 ,it is also of
 use in chronic rheumatism1 palsy and   
dropsy4   ,red ,mixture4  ,take sixteen 
grains of powdered rhubarb1 thirty of   
soda1 fifty of prepared chalk1 and two  
drops of the oil of spearmint1 mixed in 
a vial with two ounces of water2 keep it
 corked up and shake it before giving a 
dose4 ,a child of ten months old should 

take a tea-spoonful every three or four 
hours4 ,if there is much pain1 two drops
 of laudanum may be added to every other
 dose4 ,a table-spoonful is a dose for a
 grown person4   ,erysipelas4  ,the     
decoction of sarsaparilla has proved    
useful in cases of erysipelas4 ,take two
 ounces of sarsaparilla1 one of         
sassafras1 one of burdock root1 and one 
of liquorice2 boil them slowly in three 
pints of water1 keeping it covered      
close1 until reduced to one-half4 ,take 
two table-spoonsful four times a day4   
,while taking medicine for the          
erysipelas1 meat and all strong food    
should be avoided1 and every thing that 
has a tendency to inflame the blood4    
,dusting the parts affected1 with rye or
 buckwheat flour1 sometimes has a       
cooling effect1 and bathing with camphor
 or spirits will allay the irritation4  
,nettle rash is very much like          
erysipelas1 and the same treatment is   
good for both4 ,slippery-elm bark1      
chipped1 and let to stand in cold water 

till it becomes thick1 is a very cooling
 drink4 ,it may be filled up the second 
time4 ,barley water is also a suitable  
drink4  ,erysipelas is frequently       
brought on by violent exercise1 and the 
perspiration being checked too suddenly4
 ,persons that have once had it1 should 
avoid extremes of heat and cold1 and pay
 strict attention to diet--not eating   
any thing that disagrees with them4 ,all
 acids1 particularly pickles1 are       
improper4  ,the stomach should be       
cleansed by emetics4 ,small and frequent
 doses of senna and salts1 if taken just
 at going to bed1 will not occasion much
 sickness1 and tend greatly to relieve  
the system of this unpleasant disease4  
,where the case is slight1 the rhubarb  
pills sometimes give relief4 ,the pores 
of those that are subject to it are     
generally open1 and flannel should be   
worn all the year1 to prevent too sudden
 a check of perspiration4   ,magnesia1  
,charcoal and ,salts4  ,form a valuable 
compound for family use3 one ounce of   

each mixed together1 and put in a       
wide-mouthed bottle2 it is useful for   
head-ache1 or diseases of the skin4     
,cases of erysipelas have been cured by 
its continued use4 ,take a tea-spoonful 
of the mixture1 in a little water two or
 three times a day1 or on going to bed  
at night4 ,persons of sedentary         
occupations1 that are in the habit of   
taking pills1 will find it to their     
relief to use this simple remedy4 ,it   
has been found beneficial in cases of   
tetter and ringworm in the head1 using  
at the same time1 as a wash on the part 
affected1 borax dissolved in strong     
vinegar4  ,in cases of erysipelas1 the  
charcoal mixture has been used with     
great benefit2 it is excellent for      
purifying the blood4 ,take it in small  
doses for two or three weeks1 then      
discontinue it1 and take it again at    
intervals4 ,if this medicine should be  
found unpleasant1 take a tea-spoonful of
 jelly1 or something of that kind after 
it4 ,it will answer quite as well to    

keep the magnesia1 charcoal and salts in
 separate bottles1 and mix them just as 
you take the dose1 taking about an even 
tea-spoonful of each4   ,for ,dropsy4   
,put a quarter of a pound of cream of   
tartar1 and a pound of new nails1 in a  
stone jug1 with half a gallon of water1 
let it stand three or four days1        
occasionally shaking it2 take a table   
spoonful three times a day1 on an empty 
stomach1 and half an hour after each    
dose1 take two spoonsful of mustard seed
 or scraped horse-radish4 ,if the       
swelling abates1 you may take the       
medicine less frequently1 or omit every 
other day1 but do not leave it off until
 you are entirely cured4 ,after it has  
stood some time1 it becomes stronger1   
when you may put in more water4 ,this   
has been highly recommended for the     
dropsy4  ,another ,remedy4  ,take a     
quart of gin1 put into it one handful of
 the white buds of the common pine2     
shake it frequently1 and take half a    
wine glassful at a time1 twice a day1   

about an hour before a meal1 and        
occasionally eat a little brown mustard 
seed2 this should be persevered in1 and 
has been known to afford great relief1  
in two obstinate cases4   ,for          
,rheumatism  ,persons are liable to have
 the rheumatism from taking cold in the 
winter4 ,where the pain is most violent1
 put on plasters of ,burgundy pitch1    
spread on leather4 ,persons that are    
subject to it1 should always keep pitch 
in the house to use1 as it will give    
relief2 a silk handkerchief tied round  
the joint1 keeps it warm and relieves   
stiffness4 ,if the pain is in the back  
part of the head1 put a blister on the  
neck1 by all means4 ,when persons have a
 bad spell of rheumatism1 they should   
always take medicine1 and avoid eating  
meat for a few days4 ,equal parts of    
rhubarb and castile soap1 made into     
pills1 with a little water1 is a        
valuable medicine for rheumatism1 and   
suits aged persons2 the pills should be 
taken at night on going to bed4 ,they   

are easily made1 and should always be at
 hand3 it is valuable as a cathartic in 
almost every case where mild medicine is
 necessary4 ,the use of the shower bath 
is also beneficial4 ,flannel should     
always be worn next the skin1 and the   
feet kept dry4 ,bathing with camphor    
sometimes relieves the pain1 but there  
is a danger of driving it to a more     
vital part4 ,salt and water is useful to
 bathe for the rheumatism1 when it is of
 long-standing4   ,deafness1 ,remarks1  
c4  ,a remarkable case of deafness was  
cured by the following remedy3 7,an aged
 person1 whose hearing had been very    
good1 gradually became so deaf as not to
 be able to hear common conversation2   
after suffering some months1 the patient
 thought of trying the following        
remedy37 of honey1 brandy and sweet oil1
 each a tea-spoonful1 warm and mix well 
together2 sew a soft linen rag to the   
eye of a strong darning needle2 dip this
 mop in the mixture while warm1 and put 
it in the ear2 hold it in till cold1    

when renew and move it gently about2 by 
so doing1 wax that had accumulated1     
hardened1 and stopped the cavity1 was   
discharged1 and the hearing of the      
patient restored4 ,wool should be worn  
in the ears1 and an occasional use of   
the mixture2 also flannel round the head
 at night4 ,a young person was relieved 
by the persevering use of the following 
remedies3 ,put a small blister of       
,spanish flies behind the ears1 very    
high up on the hard part1 so as to be   
clear of the leaders 7or it will        
occasion pain72 when drawn1 dress them  
in the usual way1 and as soon as healed 
renew them2 repeat this several times1  
keeping wool in the ears dipped in sweet
 oil1 and at night put in small pieces  
of fat bacon that has been boiled1 and  
tie a handkerchief around to keep them  
warm4 ,when the blisters are healed1 the
 hair should be cut short1 to enable the
 patient to bathe the head in cold      
water1 which should be poured from a    
pitcher2 begin with it a little warm and

 gradually get it colder2 this should be
 persevered in1 even in cold weather2   
wipe the head and tie it up till dry4 ,i
 have been induced to make these        
remedies public1 by seeing several      
interesting young persons suffering from
 deafness1 with a hope that they may be 
of use4   ,remedy for ,sick ,head-ache4 
,a table-spoonful of table salt2        
dissolved in a pint of water1 as warm as
 you can drink it2 take at two doses1   
and drink freely of luke-warm water1    
until it causes vomiting2 put a hot     
brick to the feet1 and avoid the air1   
which will check the perspiration4      
,the ,oil of ,butter4 ,a ,remedy for    
,dysentery1 c4  ,put half a pound of    
fresh butter in a quart of boiling      
water1 to extract the salt2 let it melt 
and boil up4 ,if there should be any    
curds on the top1 take them off1 then   
skim off the clear butter1 and keep it  
covered by the fire2 give from one to   
two table-spoonsful at a time1 three or 
four times a day4  ,this is useful in   

cases of dysentery1 and is also soothing
 to the stomach1 after violent vomiting 
for a long time4 ,sometimes a plaster of
 mustard put on the stomach stops       
vomiting4   ,for ,dysentery and         
,diarrhoea4  ,the following prescription
 from an eminent physician has proved   
valuable3 ,take of calcined magnesia two
 drachms1 of aromatic spirits of ammonia
 two and a half drachms1 of water half a
 pint1 mix well together1 and as a dose 
for a grown person1 give a              
table-spoonful every half hour until    
relieved4  ,some country nurses         
recommend dittany tea1 or spice-wood    
berries boiled in new milk4 ,a large    
poultice on the stomach and bowels1 made
 of new milk1 thickened with light      
bread1 has given relief--keeping it     
warm4  ,be careful to keep the patient's
 feet warm1 and to bathe the back and   
stomach with spirits4 ,where the dittany
 and spice-wood cannot be obtained1     
other aromatics1 as cinnamon and cloves1
 are good substitutes4   ,remedies for  

the ,dysentery and ,cholera ,morbus4    
,take the roots of the low running      
blackberry or dewberry2 make a strong   
tea2 sweeten it1 and drink it           
occasionally4 ,take a large apple2 cut  
out the core1 and wrap in wet paper2    
cover it up in hot ashes1 and when      
cooked1 take off the paper and eat it   
cold4  ,take one pint of good hard      
cider1 that is entirely sound1 put a    
table-spoonful of hot ashes into it1 and
 stir it as soon as it settles2 take a  
table-spoonful once every hour for a    
grown person1 until relief is obtained4 
,remedy for the ,ear-ache4  ,mix a few  
drops of ,french brandy with sweet oil  
and a drop of laudanum1 and pour it in  
the ear a little warm4  ,another        
valuable remedy is to take a few wood   
lice1 and stew them in a little lard1   
7which should be very pure17 for three  
or four minutes2 then strain it and pour
 some in the ear before it gets cool4   
,this gives almost immediate relief4    
,the heart of a roasted onion put warm  

in the ear1 and tie around the head a   
silk handkerchief1 has given relief4    
,a ,wash for ,sore ,ears4  ,make a tea  
of the black or candle-alder1 wet a soft
 rag with it1 and lay it on2 it should  
be applied three times a day1 and       
occasionally wash it with castile soap  
and water4 ,the patient should take a   
mild purgative4 ,if the ears are very   
much inflamed1 there should be a bread  
and milk poultice put on occasionally4  
,elder ointment is also beneficial4     
,weak ,eyes4  ,make a strong decoction  
of chamomile flowers1 by boiling them in
 new milk2 with this bathe the eyes     
several times a day--continue it for    
several weeks2 to bathe the eyes in cold
 water before going to rest1 is also    
good4 ,pure rye whiskey is very good to 
bathe weak eyes4 ,persons that are      
afflicted with sore eyes1 have often    
been benefitted by putting a small      
blister behind the ears1 very high up on
 the hard part1 so as to avoid the      
leaders4 ,infants should not be exposed 

to the light too soon2 it sometimes     
weakens the sight and seriously injures 
the eyes4 ,the pith of sassafras put in 
water1 is good to bathe inflamed eyes2 a
 decoction of young hyson tea is also   
used with benefit4 ,persons afflicted   
with weak eyes should avoid a strong    
light1 and should not strain their eyes 
with reading or sewing at night4 ,i have
 known small doses of charcoal mixture1 
relieve the eyes when there was slight  
inflammation4 ,attention to diet is     
necessary4 ,fold a linen handkerchief1  
dip it in cold water1 and bind it over  
the eyes at night on retiring1 and you  
will experience relief4 ,pain in the    
eyeballs is also relieved1 by gently    
rubbing the finger and thumb over the   
lids towards the nose4 ,this was        
published some years since1 and ,i have 
known it give relief and strengthen the 
eyes4   ,for ,worms4  ,equal parts of   
salt and sugar1 taken while fasting1 are
 good for worms2 a tea-spoonful is      
sufficient for a child two years old2 to

 take half a cup of chamomile1 rue or   
wormwood tea1 with a little sugar1 two  
hours before breakfast1 is also good4   
,give a dose of senna after they have   
been taking this three days4 ,it is very
 important to bruise garlic and rue1 to 
apply to the stomach2 put it in a bag1  
and wet it with spirits every day4 ,the 
garlic and rue is said to keep the worms
 out of the stomach4 ,wormseed oil1 a   
few drops at a time1 has given relief1  
but should be used cautiously4 ,old     
cheese grated and given to a child1 has 
been known to afford relief3 it is also 
beneficial when a child is seized with  
sudden illness from having eaten too    
many cherries4   ,for ,tooth-ache4      
,reduce two drachms of alum to a very   
fine powder1 and mix with it seven      
drachms of nitrous spirits of ether2    
apply it to the tooth4 ,alum burnt on a 
hot shovel1 and powdered1 is sometimes  
good2 also half a drop of the oil of    
cinnamon1 on a piece of cotton or lint1 
where the tooth is hollow4 ,cayenne     

pepper on cotton1 and moistened with    
spirits of camphor1 has been known to   
afford relief4 ,a poultice of hops      
applied to the cheek1 or a piece of raw 
cotton with red pepper dusted on it1 or 
a mustard plaster1 will relieve a       
swelling which proceeds from tooth-ache4
   ,cure for ,cholera ,morbus4  ,put a  
table-spoonful of hot ashes in half a   
pint of good hard cider1 and give the   
patient three table-spoonsful of it at a
 time4 ,this has given relief in half an
 hour4  ,another cure is to take a soft 
cork and hum it thoroughly2 when it     
ceases to blaze1 powder the coal very   
fine on a plate4 ,mix a table-spoonful  
of this powder with a little milk or    
water1 or any thing agreeable to the    
palate2 repeat the dose till the        
disorder ceases1 which it generally does
 after two or three doses4 ,this has    
given relief to a person in the greatest
 agony with the bilious colic4   ,for   
,colic4  ,drink strong ginger tea1 while
 hot1 and put hot bricks to the stomach 

and feet2 if this does not give relief1 
take a dose of rhubarb or castor oil4   
,persons subject to the colic should    
keep a piece of ginger about them to    
chew after eating2 wear flannel next the
 skin1 and be careful to keep the feet  
dry3 they should avoid strong coffee and
 tea1 and eat nothing that disagrees    
with them4 ,dry toast without butter1   
and crackers1 are good for persons that 
have the colic4 ,for violent cases1 take
 two table-spoonsful of brandy1 and half
 a tea-spoonful of black pepper4   ,for 
,bilious ,colic and ,indigestion4  ,pour
 three quarts of boiling water on a     
quart of hickory ashes and a tea-cup of 
soot2 let it stand a day1 then filter   
it1 and if the complaint is bad1 take a 
wine-glassful before and after each     
meal4 ,this has been very beneficial to 
persons with the above complaint4       
,warner's ,cordial for ,gout in the     
,stomach4  ,take one ounce of rhubarb1  
two drachms of senna1 two of fennel     
seed1 two of coriander seed1 one of     

saffron1 and one of liquorice2 stone and
 cut half a pound of good raisins1 and  
put all in a quart of good spirits2 let 
it stand in a warm place for ten days1  
shaking it every day2 then strain it off
 and add a pint more spirits to the same
 ingredients2 when all the strength is  
extracted1 strain it and mix the first  
and last together4 ,take from two to    
four spoonsful of this cordial in as    
much boiling water as will make it as   
hot as you can take it2 if the pain is  
not removed in half an hour1 repeat the 
dose1 and if your stomach will not      
retain it1 add ten drops of laudanum4   
,dr4 ,warner remarks1 after twenty      
years' experience of this medicine in   
myself and others1 it is impossible for 
me to speak of it in terms higher than  
it deserves4 ,when the vital parts are  
affected1 persons subject to the gout   
should never sleep without it in their  
chamber4   ,cure for ,tetter4  ,take one
 tea-spoonful of powdered ,spanish      
flies1 put them in half a pint of       

,french brandy2 wash the part affected  
occasionally4 ,this has been highly     
recommended to me1 as a remedy for      
tetter on the hands1 but ,i have never  
seen it tried4   ,for ,cramp in the     
,stomach4  ,dissolve a tea-spoonful of  
table salt1 in a tea-cup of warm water2 
if this does not stop the vomiting and  
cramp1 repeat the dose2 this is very    
useful in stopping the operation of an  
emetic1 when it has continued too long4 
,flannel cloths dipped in hot spirits1  
and sprinkled with cayenne pepper1 and  
applied to the stomach1 sometimes       
relieves the pain2 a mustard plaster is 
also of use4   ,for ,cramp4  ,a         
foot-board to the bedstead is of great  
service1 when you are taken with the    
cramp in the night1 and by placing the  
foot against it1 will sometimes give    
relief4 ,another remedy is to tie a     
string round the limb1 between the body 
and the pain1 about as tight as a       
physician does to draw blood2 wear a    
bandage filled with pounded brimstone   

round the limb1 to prevent a return of  
it4 ,sometimes to hold a roll of        
brimstone in each hand will relieve the 
cramp1 and persons subject to it should 
keep some by the bed-side to use in the 
night4   ,for ,scalds and ,burns4  ,when
 persons are badly scalded or burned1 to
 put raw cotton on immediately1 and wet 
it with spirits1 is very good2 other    
remedies are1 linseed oil and lime      
water2 starch and cream2 scraped        
potatoes1 molasses1 and eggs beaten up  
and put on immediately4 ,almost any     
thing will relieve the pain1 that       
excludes the air4 ,be careful not to    
break the skin1 as it will be longer in 
healing4  ,if a foot is scalded1 pour   
cold water over it and cut the stocking4
 ,you should be careful to use linen    
rags about a burn1 as cotton rags cause 
irritation4  ,after the place begins to 
heal up1 a salve may be applied1 made of
 equal parts of ,burgundy pitch1        
beeswax1 sheep's tallow1 and sweet oil1 
melted together over the fire2 renew it 

twice a day1 washing the place each time
 with milk and water1 and a little      
castile soap4 ,a wash of weak sugar of  
lead water1 is also good for burns4 ,a  
poultice of powdered elm bark mixed with
 water1 and put on frequently1 wetting  
the sore with thick cream1 is also      
soothing2 be careful that the limb does 
not contract1 as there is great danger  
if the sinews are affected4 ,if there   
should be fever1 a mild cathartic should
 be given4 ,comstock's ,pain ,extractor 
sometimes gives great relief2 you may   
also apply immediately1 with benefit1 a 
tea-spoonful of air-slaked lime and a   
table-spoonful of lard2 sift the lime   
and rub them well together4 ,for a burn 
by vitriol or any caustic substance1    
apply whites of eggs mixed with powdered
 chalk1 putting it on with a feather4   
,linen rags dipped in cold water and    
changed every few minutes1 ,i have known
 applied day and night to give relief to
 a bad burn on the foot2 but avoid      
putting the foot in water1 although it  

gives present relief1 it is dangerous4  
,for ,ague4  ,take half an ounce of     
coarsely powdered race ginger1 infused  
in three gills of boiling water2 when   
cool1 strain and sweeten it2 and for a  
dose give a heaped tea-spoonful of      
,peruvian bark1 in a wine-glassful of   
the ginger tea1 every two hours during  
the absence of the fever4 ,to one ounce 
of best ,peruvian bark1 add two ounces  
of cloves powdered1 and a half an ounce 
of cream of tartar2 mix them well1 and  
give two tea-spoonsful at a time every  
two hours3 when clear of fever1 begin at
 four in the morning1 and give it until 
twelve at noon4 ,wormwood seed1 a heaped
 tea-spoonful in a cup of water1 as a   
dose1 is also good4 ,a third recipe is  
to take two ounces of best ,lima bark1  
twelve heaped tea-spoonsful of magnesia1
 to be well mixed together1 and divided 
into twelve doses4 ,take four doses on  
each well day1 at intervals of four     
hours each1 this has cured a number who 
had suffered with ague a long time4     

,chilblains4  ,put as much alum in hot  
water as will make it very strong1 put  
the feet in when it is as hot as can be 
borne1 and keep them in till it is cold1
 warm it over1 and soak them every      
evening till they are entirely cured1 by
 beginning in time1 it need only be     
applied two or three times4  ,when      
blisters are formed1 take one ounce of  
camphor1 one of sheep's tallow1 and one 
of sweet oil1 stew them together gently 
till it becomes an ointment1 and rub the
 feet with it4  ,take an ounce of glue1 
and melt it in a pint of hot water over 
the fire1 stir it until the glue is     
dissolved1 pour it out and dip the part 
that is affected in this dilution until 
the uneasiness or burning is allayed1   
which is mostly in a few minutes4       
,lockjaw4  ,if lock-jaw is apprehended  
from a scratch or wound1 bathe the      
injured part frequently with weak ley1  
or warm pearl ash water1 make a poultice
 by boiling bitter herbs in weak ley1   
and thicken it with corn-meal2 put a    

little grease in just as you put it on4 
,bacon skin and the rind of fresh pork  
bound tightly on1 are said to be good4  
,falls4  ,if a child receives a fall1   
examine every part1 and rub your hand on
 its back to tell if any part is        
injured4 ,there are instances of persons
 being cripples for life1 from receiving
 a hurt1 that was not known of at the   
time4 ,to rub with camphor and sweet    
oil1 and bathe the child in warm water1 
is soothing4   ,for the ,bite of a      
,spider4  ,moisten a slice of wheat     
bread with sugar of lead1 or pearl-ash  
water2 bind it on1 and keep wetting it  
as it becomes dry4 ,if the place swells 
very much1 take a table-spoonful of     
sweet oil every hour1 till it is        
relieved4 ,to drink water with          
salaeratus dissolved in it has been     
useful4   ,for the ,sting of a ,bee4    
,rub the place with hartshorn or        
salaeratus water1 immediately after it  
is stung1 to prevent it from swelling2  
bruised peach leaves bound on1 are also 

good1 and laudanum1 where it is very    
painful4 ,if it swells very much1 apply 
a poultice of onions and cream1 or ley  
and bitter herbs4   ,for ,bruises4  ,the
 oil of ,st4 ,johnswort applied on lint1
 is an excellent remedy for bruises1 and
 if used immediately will prevent the   
blood from settling on the place2 when  
children get their fingers or toes      
mashed1 this is very good1 and soon     
gives relief2 salt butter is also very  
good4 ,the leaves of the ,jamestown     
weed1 mashed with cream1 are good for a 
stone-bruise4   ,for ,felons4  ,make a  
poultice of quick lime slaked in soft   
soap1 and bind it on the finger2 renew  
it every half hour4 ,the leaves of      
,jamestown weed1 bruised with cream or  
lard1 are also good4 ,also1 roast coarse
 salt in a piece of wet brown paper1 or 
a cabbage leaf1 about twenty minutes2   
when cool1 pound it and mix it with     
resin soap2 bind it on the felon2 it is 
said to be a certain cure4 ,the white of
 egg1 with unslaked lime1 has been known

 to give immediate relief4   ,for a     
,sprained ,limb4  ,strong vinegar and   
salt1 put on brown paper1 will soon cure
 a slight sprain1 if applied frequently4
 ,if very painful1 a bath should be made
 of bitter herbs1 bran and vinegar1 put 
on as hot as you can bear it4 ,great    
care should be taken not to use the limb
 too soon after it has been sprained4   
,some sprains of several months'        
standing have been greatly relieved by  
taking several electric shocks a day4   
,st4 ,johnswort oil is good to rub on a 
sprained limb4   ,for a ,sprained       
,ancle4  ,of chalk1 soft soap1 salt1 and
 brandy1 take a spoonful each1 and add  
the white of an egg2 beat the mixture1  
and spread it on raw cotton1 and apply  
it at once1 when it will generally      
afford relief2 and after repeatedly     
changing1 it may be left off in         
twenty-four hours4 ,the ancle is often  
weak when recovering1 and benefit is    
derived from pouring cold water on it   
from a pitcher held high above you4     

,tallow and salt1 mixed and spread on a 
piece of muslin1 are good for a sprain4 
,cuts or ,wounds1 c4  ,when cuts bleed  
very much1 tie a handkerchief tight     
above the wound1 or place a finger on it
 until you can get a physician3 in the  
country1 persons should be supplied with
 a surgical needle and adhesive plaster1
 and have lint scraped and linen rags in
 a convenient place4 ,balsam apple put  
in a bottle when fresh1 and whiskey     
poured on it1 is an excellent           
application for fresh cute or bruises4  
,for the stick of a needle or pin1 try  
to make it bleed1 and hold the finger in
 strong vinegar and salt1 as hot as you 
can bear it1 this will prevent a        
gathering4 ,a mashed finger should be   
held in hot water a few minutes4 ,no4 #f
 is a most valuable remedy for cuts or  
wounds2 bind a linen rag over the cut1  
and pour on the ,no4 #f4   ,for ,tetter1
 ,warts1 c4  ,dig up the pocoon root    
that grows in the woods1 wash and slice 
it1 and put it in a bottle with strong  

vinegar2 bathe the parts with it several
 times a day4 ,celandine root is also   
good1 used in the same way1 and either  
of them will remove warts and ringworms4
   ,poisons1 ,accidents1 c4  ,these are 
valuable remedies1 and should hold a    
place in the memory of every one1 if    
possible4  ,mix a spoonful of powdered  
mustard in a tumbler of warm water1 and 
drink it immediately2 it acts as an     
emetic1 and has proved effectual where  
an ounce of poison had been taken into  
the stomach4 ,where the skin is         
poisoned1 use a wash of smartweed       
steeped in water1 or mix soot and cream1
 and apply it frequently2 bruised       
,jamestown weed and cream is also good4 
,if you have been exposed to poisonous  
plants1 wash your face and hands        
immediately in salt and vinegar1 or salt
 and water4 ,when corrosive sublimate1  
has been swallowed1 the whites of two   
eggs taken immediately will neutralize  
the poison1 and change the effect to    
that of a dose of calomel4  ,persons    

struck by lightning should be laid on   
the ground1 and pour water over them    
till life is restored4 ,when oil of     
vitriol or aqua fortis have been        
swallowed in large quantities1 sweet oil
 should he taken1 7as much as can be    
retained on the stomach47 ,for oxalic   
acid1 give magnesia or chalk and water4 
,for tartar emetic1 give ,peruvian bark 
and water1 7or a strong decoction of    
green tea1 if you have not the bark47   
,for saltpetre1 give an emetic of       
mustard seed with water1 and afterwards 
elm bark mucilage1 and small doses of   
laudanum4 ,this is also good in cases   
where arsenic has been swallowed4  ,when
 a child has swallowed a cent1 pin or   
needle1 give it the white of egg        
immediately2 this forms a coating round 
the metal1 and prevents injury in most  
cases2 then give moderate doses of      
medicine1 such as castor oil or salts4  
,when a fish bone has been swallowed1   
take the white of an egg1 which will    
help to carry it down the throat2 also  

cut a hard crust of bread4  ,insects    
taken into the stomach1 may generally be
 destroyed by taking a small quantity of
 vinegar and salt4 ,when insects get    
into the ears1 use a little salad oil1  
or melted lard4   ,tar ,ointment for the
 ,milk ,crust4  ,take a quarter of a    
pound of lard1 and the same of sheep's  
tallow1 three table-spoonsful of tar1 an
 even spoonful of sulphur1 an ounce of  
white turpentine1 a lump of beeswax the 
size of a hickory-nut1 the same quantity
 of powdered resin and scraped chalk1 a 
tea-cupful of the inside bark of elder1 
a little celandine1 southern wood1 and  
,english mallows2 bruise the herbs1 and 
put them on to boil1 with the lard and  
tallow1 and a little water to keep it   
from burning2 when all the strength is  
out1 strain them1 and put the grease    
back in the pot1 with the tar1 and add  
the other ingredients a little at a     
time1 and stir till all is melted2 then 
strain it in a jar1 and keep it covered 
for use4  ,tar ointment is good for     

ringworms in the head1 which some       
children have1 and has cured children   
where the head and face was covered with
 what is called the milk crust4  ,before
 it is applied1 the place should be     
washed with milk and water1 and a gentle
 purgative should be administered       
occasionally4 ,rhubarb tea is good for  
this purpose4  ,if it is wanted in the  
winter1 when you cannot get all the     
herbs green1 dried ones will do2 and    
when made1 it will keep good several    
years4  ,if there is much hair on the   
head of a child1 it should be cut off   
before this is put on4  ,it is very     
dangerous to give infants that are      
affected with the milk crust1 calomel1  
or any strong medicine4 ,they should he 
carried out in the air occasionally1 and
 not kept all the time in a warm        
nursery2 sometimes a change of food is  
attended with a good result4  ,there    
have been instances of infants dying    
very suddenly1 where powerful medicines 
had been administered4   ,hop ,ointment4

  ,take a table-spoonful of the yellow  
dust of hops1 and put it in three       
spoonsful of melted lard1 and mix it    
well2 put it away in a cup for use4     
,this has proved beneficial in cases of 
swelling of the breast2 when cold has   
been taken1 it will sometimes backen    
gatherings2 bathe the place with a warm 
hand several times a day1 and keep      
flannel over it4 ,young mothers should  
keep this ready1 as it is much better   
than preparations of camphor1 which are 
injurious4   ,precipitate ,ointment1 c4 
,take one ounce of ,venice turpentine1  
half an ounce of powdered precipitate1  
half a pound of lard1 and two           
table-spoonsful of cold water2 mix the  
turpentine and precipitate together with
 a knife2 then add the lard and water1 a
 little at a time1 till it is well      
mixed2 then put it in little boxes4     
,this is useful to dry up a breaking out
 on the face or hands2 care should be   
taken while using it1 not to take cold4 
,camphor dissolved in alcohol1 or any   

white spirits1 is very good to use on   
pimples on the face4   ,blister         
,ointment4  ,sometimes after a blister  
has been drawn with cabbage leaves1 it  
becomes very sore and inflamed2 a salve 
may be made of the leaves of evergreen1 
7a plant which grows in gardens with a  
thick leaf27 pound the leaves1 and stew 
them in cream or sweet lard2 spread it  
on a fine linen rag1 and apply it to the
 blister after it has been washed with  
milk and water4  ,another salve for     
blisters is to bruise the leaves of the 
,english mallows with a little southern 
wood2 stew them in sweet lard until they
 are crisp1 and strain it2 apply it     
three times a day4 ,this is good to heal
 a burn4   ,lily ,ointment4  ,gather the
 flowers of the sweet white lily1 while 
they are fresh1 and stew them in sweet  
lard4 ,this is good for a swelling1 or  
sore4   ,elder ,ointment for ,burns1 c4 
,after peeling off the outside bark of  
the elder1 scraps off the green bark    
that is under1 and stew it in lard till 

it is crisp2 then strain it in a jar1   
and put it away to heal a blister or    
burn1 or an old sore4   ,st4 ,johnswort 
,ointment1 and its ,uses4  ,gather the  
yellow flowers of ,st4 ,johnswort while 
in full bloom2 put them in a            
wide-mouthed bottle1 and fill it with   
equal quantities of lard and sweet oil2 
tie a skin over it1 and hang it in the  
sun for a month2 then strain it1 put it 
back in the bottle1 and cork it up4     
,this is one of the most effectual      
remedies for bruises1 or for a mashed   
foot or hand4 ,it should always be kept 
where there is a family of children4    
,ointment for ,mortification4  ,take the
 berries1 leaves and bark of the black  
alder1 and bruise them well in a mortar2
 stew them in lard for an hour1 stirring
 all the time2 then strain it1 and add a
 small piece of beeswax4  ,a poultice   
can be made for mortification1 of the   
berries1 leaves and bark of black alder1
 boiled in sweet cream1 and thickened   
with wheat bread4  ,another good        

poultice may be made of the inmost bark 
of sassafras root1 pounded and boiled in
 weak ley1 and thickened with corn meal4
 ,the patient should drink tea made of  
the roots of sassafras and burdock4     
,bread and ,milk1 and ,flaxseed         
,poultices4  ,boil half a pint of sweet 
milk1 and thicken it with crumbs of     
bread2 let it boil till soft4 ,this is  
the mildest poultice that can be made4  
,a tea-cup of flaxseed boiled till soft1
 requires no addition to make a good    
poultice4   ,hop ,poultice1 and its     
,uses4  ,boil a handful of hops in a    
pint of water till very soft2 when      
thicken it with corn meal4 ,this is very
 good for a sore throat1 tooth-ache1 or 
swelled face4   ,onion ,poultice4       
,slice the onions and boil them in water
 till very soft2 then mash and boil them
 with milk and some crumbs of bread4    
,this will draw a bile or gathering to a
 head very soon4   ,lily ,root          
,poultice4  ,pound the roots of the     
sweet white lily1 and put them on to    

boil in rich milk2 when soft1 thicken it
 with crumbs of bread4 ,this is a most  
valuable poultice for a gathering1 and  
has given relief in many instances where
 the suffering was great4   ,cream      
,poultice4  ,put to boil a tea-cup of   
cream2 mix two spoonsful of flour in    
milk1 and stir in when it boils4   ,ley 
,poultice4  ,tie a spoonful of ashes in 
a rag1 and boil it in a pint of water   
for fifteen minutes1 with some catnip or
 life-everlasting2 when the herbs are   
soft1 take out the ashes1 and thicken it
 with corn meal2 spread some grease over
 as you apply it4   ,adhesive ,plaster4 
,take three pounds of resin1 one-quarter
 of a pound of beeswax1 one-quarter of a
 pound of mutton tallow1 melt together  
in an iron pan2 then pour out about     
one-third into a bucket of water1 turn  
up the edges until you can take hold    
with the hands and pull it as you would 
shoemakers' wax3 grease papers and put  
the plaster on them for use2 you may    
then pour out the rest and treat it in  

the same way4   ,a ,valuable ,salve for 
,burns and other ,sores4  ,take of high 
mallows1 heal-all1 night shade1 and     
elder bark1 a large handful1 and about  
half the quantity of ,jamestown weed2   
boil them for several hours2 strain off 
the liquid1 and add to it one pound of  
beeswax1 one pound of mutton tallow1 one
 pound of resin1 half a pound of lard2  
boil them slowly for about two hours1   
and let it cool on the liquid4 ,this    
salve will do to apply immediately to a 
burn or scald1 or after other remedies  
have been used2 it is also good to heal 
old sores or gatherings4   ,deshler's   
,salve for ,gatherings or ,sores4  ,take
 half a pound of sheep's suet1 the same 
of resin and beeswax1 a quarter of a    
pound of thick turpentine1 and half a   
pint of linseed oil2 pound the resin1   
and cut the beeswax and suet2 put them  
over the fire with the other            
ingredients1 and keep stirring till they
 are mixed1 but do not let them boil2   
put it in a jar1 and tie it up4 ,it is  

good for burns1 biles1 gathered breasts1
 c4   ,salve for ,corns1 or ,bunions4   
,take a pint of sweet oil1 half a pound 
of red lead1 two ounces of ,venice      
turpentine1 two of beeswax1 and one of  
white turpentine2 boil the oil and red  
lead in brass or bell-metal till they   
turn brown1 stirring it constantly2 have
 the wax and white turpentine sliced1   
and put them in by degrees2 take it off 
the fire1 and stir till all is melted2  
then add the ,venice turpentine1 and    
continue to stir till it is cold2 when  
dip your hands in cold water1 and make  
it out in rolls about two inches long2  
wrap each roll up in paper1 and keep    
them in a box4 ,after soaking and       
scraping the corn1 bind it on1 spread on
 a soft rag4 ,to warm a small piece of  
common adhesive plaster and apply it1   
gives almost immediate relief4          
,sassafras ,poultice4  ,take the bark of
 the root and mash1 or pound it2 boil it
 in a little water1 and take out the    
bark1 and thicken it with crumbs of     

bread1 and milk4   ,balsam ,apple in    
,spirits4  ,cut a ripe balsam apple in  
small pieces1 and fill a bottle with it2
 pour ,holland gin on it4  ,this retains
 its strength for years1 and is useful  
to take a few drops at a time for the   
colic2 it is also valuable to apply with
 sugar to a cut or wound4   ,cure for   
,bites4  ,use equal quantities of resin 
soap1 brown sugar1 and powdered resin1  
worked well together1 with a few drops  
of molasses4 ,a poultice of onions1     
sassafras1 or bread and milk may be used
 with advantage4 ,for mosquito bites1   
apply spirits of hartshorn and camphor4 
,for ,scurvy of the ,gums4  ,take a     
quarter of an ounce of bark1 and a piece
 of new lime the size of a hazle-nut2   
put them in a bottle with half a pint of
 water2 wash the mouth with this three  
times a day4   ,for an ,infant's ,sore  
,mouth4  ,make a strong sage tea2 put in
 a little bark and borax or alum1 with  
honey to sweeten it2 cork it up in a    
vial1 and wash the child's gums with it 

three times a day1 using a fresh rag    
every time4   ,for ,affection of the    
,kidneys4  ,boil some onions soft1 mash1
 and apply them where the pain is       
seated4 ,this has given great relief4   
,for a ,gathering on a ,finger4  ,mix   
together equal parts of castile soap and
 chalk2 wet it with camphor1 and bind it
 on1 or dip the finger in honey and     
camphorated spirits1 as hot as you can  
bear4 ,a little burnt alum put on lint  
is good2 also a bread and milk poultice1
 with pounded sassafras root stewed in  
it1 and renewed frequently4 ,honey and  
camphor mixed is useful for gatherings  
that have been of long standing4  ,take 
of the following ingredients a          
tea-spoonful each3 black pepper powdered
 finely1 ginger1 spirits of camphor1    
laudanum1 and honey2 beat them well with
 the yelk of an egg1 and thicken with   
rye flour1 or if you cannot obtain rye1 
corn and wheat flour mixed will answer2 
this will form a soft poultice1 and     
should be applied in sufficient quantity

 to keep moist1 and changed once a day4 
,i have known this to cure several      
gatherings that threatened to be severe4
   ,huxham's ,bark ,tincture4  ,take two
 ounces of bark1 three drachms of       
,virginia snake root1 one ounce of      
orange peel1 and one quart of good      
spirits2 set it in a warm place1 and    
shake it daily for two weeks2 then pour 
it off1 and add a pint more spirits to  
the ingredients4  ,this is very useful  
to take1 when recovering from the ague  
or bilious fever1 or in the fall of the 
year2 when these are apprehended1 take  
two tea-spoonsful a day1 before         
breakfast and dinner4   ,wine ,bitters  
for ,debility1 c4  ,take two ounces of  
chamomile flowers1 two of centaury      
flowers1 one of iron filings1 and an    
ounce and a half of ,jesuit's bark2 put 
these in two quarts of good wine1 and   
set it in the sun three days1 shaking2  
it frequently4 ,half a wine-glass of    
this taken1 twice a day1 with water1 is 
useful in cases of debility1 where there

 is no fever4  ,chamomile1 and wormwood 
teas1 are both excellent tonics1 as is  
also wild cherry tree bark1 made in     
strong tea1 and taken cold4   ,spice    
,wood ,berries4  ,boil in a pint of new 
milk1 a table-spoonful of bruised spice 
wood berries4 ,this has a very healing  
effect in cases of dysentery1 and summer
 disease in children4   ,spiced         
,rhubarb4  ,take two ounces of rhubarb1 
half an ounce of cloves1 the same of    
cinnamon1 and quarter of an ounce of    
mace2 stew them in a pint and a half of 
water till one half is evaporated2 then 
strain it and add half a pint of good   
spirits4 ,two tea-spoonsful is a dose   
for a child a year old1 with the summer 
disease1 and two table-spoonsful for a  
grown person4   ,for ,chapped ,lips4    
,put a tea-cupful of rich cream over    
some coals to stew with three           
table-spoonsful of powdered loaf-sugar4 
,this has a healing effect4  ,another   
remedy1 equally good1 is to a tea-cupful
 of honey1 add half the quantity of     

mutton tallow1 and stew together till   
well mixed2 pour it out in a cup1 and   
keep stirring till cold4  ,for chapped  
hands1 mix together equal quantities of 
rich cream and strong vinegar1 and rub  
it over every time you wash your hands4 
,bathing4  ,almost every family1 even if
 their circumstances be moderate1 can   
have a shower bath2 they may save the   
expense1 by improved health and         
strength2 one bucket full of cold water 
is sufficient4 ,you should wear on the  
head an oil-cloth cap4 ,for a person in 
strong health1 the bath may be taken on 
first rising in the morning2 but for one
 disposed to be delicate1 two or three  
hours after breakfast is the most proper
 time4 ,to produce warmth1 rub the      
person with a crash towel1 or horse hair
 glove4 ,you should be careful to take  
some exercise after the bath1 or you    
will be more liable to take cold4 ,never
 take a bath soon after a meal1 as that 
is injurious4 ,persons subject to colds1
 sore throat1 rheumatism1 sick          

head-ache1 nervous disease1 or general  
debility1 have been greatly benefited by
 the daily use of the shower bath4      
,children that are oppressed with heat  
are much refreshed1 and will rest well  
after a bath2 the water should be       
moderated for them4 ,infants should be  
bathed every morning in a tub of water  
about milk warm1 and may be very early  
accustomed to its use2 they will become 
fond of it1 and are less liable to take 
cold from exposure to the air4 ,they    
generally take a refreshing nap after   
coming out of the bath4 ,they should not
 be allowed to remain in more than five 
or ten minutes2 should be well wiped    
with a soft towel1 and then rubbed with 
flannel and dressed2 their clothes being
 warmed to prevent a chill4             
,elderberry ,jam for ,colds1 c4  ,a     
quart of nicely picked elderberries1 to 
a pound of loaf-sugar and a tea-cup of  
water2 let them boil slowly for an hour4
 ,if you prefer it without the seeds1   
strain the berries after boiling them   

for a few minutes1 before you add the   
sugar4 ,this is useful and agreeable for
 colds1 taken through the day1 or at    
night1 when the cough is troublesome4   
,it is said also to purify the blood1   
and is taken to prevent erysipelas4     
,black ,currant ,jelly1 a ,remedy for   
,sore ,throat4  ,take ripe black        
currants1 mash and strain them1 and to  
every pint of the juice1 add a pound of 
loaf-sugar2 boil it until it becomes a  
jelly4 ,it is valuable for sore throats4
  ,quince seeds dried1 and boiling water
 poured on them1 make a useful gargle   
for sore throat4   ,lavender ,compound4 
,pick the lavender blossoms1 and put    
them in a bottle1 with a few blades of  
mace1 and some cloves2 fill up the      
bottle with good spirits1 and let it    
stand corked up1 till all the strength  
is extracted2 when strain it off1 and   
color it with a little cochineal4       
,,food ,,for ,,the ,,sick4   ,remarks on
 ,preparing ,food for the ,sick4  ,few  
young persons understand cooking for the

 sick4 ,it is very important to know how
 to prepare their food in an inviting   
manner2 every thing should be perfectly 
clean and nice4 ,avoid giving an invalid
 any thing out of a cup that has been   
used before2 even if it is medicine1 it 
will not be so hard to take out of a    
clean cup4 ,it is well to have a stand  
or small table by the bed-side1 that you
 can set any thing on4 ,a small silver  
strainer that will just fit over a      
tumbler or tea-cup1 is very useful to   
strain lemonade1 panada or herb tea4    
,if you want any thing to use through   
the night1 you should prepare it1 if    
possible1 beforehand2 as a person that  
is sick1 can sometimes fall asleep      
without knowing it1 if the room is kept 
perfectly still4   ,boiled ,custard4    
,beat an egg with a heaped tea-spoonful 
of sugar2 stir it into a tea-cupful of  
boiling milk1 and stir till it is thick2
 pour it in a bowl on a slice of toast  
cut up1 and grate a little nutmeg over4 
,panada4  ,put some crackers1 crusts of 

dry bread or dried rusk1 in a sauce-pan 
with cold water1 and a few raisins2     
after it has boiled half an hour1 put in
 sugar1 nutmeg1 and half a glass of     
wine1 if the patient has no fever4  ,if 
you have dried rusk1 it is a quicker way
 to put the rusk in a bowl with some    
sugar1 and pour boiling water on it out 
of the tea-kettle4 ,if the patient can  
take nothing but liquids1 this makes a  
good drink when strained4   ,egg        
,panada4  ,boil a handful of good       
raisins in a quart of water2 toast a    
slice of bread and cut it up2 beat two  
eggs with a spoonful of sugar1 and mix  
it with the bread2 when the raisins are 
done1 pour them on the toast and eggs1  
stirring all the time2 season to your   
taste with wine1 nutmeg and butter4     
,oat-meal ,gruel4  ,mix two spoonsful of
 oat-meal1 with as much water as will   
mix it easily1 and stir it in a pint of 
boiling water in a sauce-pan until      
perfectly smooth2 let it boil a few     
minutes2 season it with sugar and       

nutmeg1 and pour it out on a slice of   
bread toasted and cut up1 or some dried 
rusk4 ,if the patient should like them1 
you can put in a few raisins1 stoned and
 cut up4 ,this will keep good a day1 and
 if nicely warmed over1 is as good as   
when fresh4   ,corn ,gruel4  ,mix two   
spoonsful of sifted corn-meal in some   
water2 have a clean skillet with a pint 
of boiling water in it2 stir it in1 and 
when done1 season it with salt to your  
taste1 or sugar1 if you prefer it2      
,arrow-root4  ,moisten two tea-spoonsful
 of powdered arrow-root with water1 and 
rub it smooth with a spoon2 then pour on
 half a pint of boiling water2 season it
 with lemon juice1 or wine and nutmeg4  
,in cooking arrow-root for children1 it 
is a very good way to make it very      
thick1 and thin it afterwards with milk4
   ,sago4  ,wash1 the sago1 7allowing   
two table-spoonsful to a quart of       
water17 and soak it an hour2 boil it    
slowly till it thickens2 sweeten it with
 loaf-sugar1 and season it with wine or 

lemon juice4   ,tapioca ,jelly4  ,wash  
the tapioca well1 and let it soak for   
several hours in cold water2 put it in a
 sauce-pan with the same water1 and let 
it boil slowly till it is clear and     
thick2 then season it with wine and     
loaf-sugar4 ,the pearl tapioca will     
require less time to soak1 and no       
washing4 ,allow three table-spoonsful of
 tapioca to a quart of water4   ,milk   
,porridge4  ,put half a pint of milk1   
and the same of water1 in a sauce-pan to
 boil2 mix two spoonsful of wheat flour 
in milk till very smooth1 and stir in   
when it boils2 keep stirring it five    
minutes1 when pour it in a bowl and     
season with salt4   ,barley ,water4     
,boil two table-spoonsful of barley in a
 quart of water2 it is a cooling drink  
in fevers4 ,if the weather is cold1 you 
can make a larger quantity4 ,some boil  
whole raisins with barley2 take it with 
or without seasoning4   ,to ,poach      
,eggs4  ,put a pint of water in a clean 
skillet1 with a little butter and salt2 

when it boils1 break two eggs in a      
plate1 and put them in2 in about a      
minute1 take them up on a plate1 in     
which there is a slice of bread toasted 
and buttered4 ,this is a very delicate  
way of cooking eggs4   ,barley ,panada4 
,boil a small tea-cup of barley in water
 till it is soft1 with a tea-cup of     
raisins2 put in nutmeg and sugar1 and   
break in it toast or dried rusk4        
,calf's ,foot ,blancmange4  ,put a set  
of nicely cleaned feet in four quarts of
 water1 and let it boil more than half  
away2 strain through a colander1 and    
when it is cold1 scrape off all the fat1
 and take out that which settles at the 
bottom2 put it in a sauce-pan1 with a   
quart of new milk1 sugar to your taste1 
lemon peel and juice1 and cinnamon or   
mace2 let it boil ten minutes and strain
 it2 wet your moulds1 and when it is    
nearly cold put it in them2 when it is  
cold and stiff it can be turned out on a
 plate1 and eaten with or without cream4
 ,this is very nice for a sick person1  

and is easily made4   ,cream ,toast4    
,cut a slice of stale bread1 and wet it 
with cream2 toast it slowly and butter  
it2 this is very nice for an invalid1   
and an agreeable change4   ,milk ,toast 
c4  ,boil a tea-cup of milk1 and put in 
a spoonful of butter2 toast a slice of  
bread and moisten it with water1 then   
pour on the boiling milk4 ,this is very 
good for sick persons1 and can be eaten 
without much exertion4 ,in making       
water-toast1 the butter should be melted
 in boiling water1 and put on while hot4
   ,to ,stew ,dried ,beef4  ,chip some  
beef very thin1 pour hot water on it1   
and let it stand a minute or two1 then  
drain it off1 and stew it in a skillet  
with a little cream and butter4 ,if it  
is preferred dry1 it may be fried in    
butter alone4   ,to ,stew ,ham1 c4  ,cut
 a slice of ham into small pieces1 and  
pour boiling water on it2 let it soak a 
few minutes to extract the salt1 and    
stew it in a little water2 just before  
it is done1 put in some cream and       

parsley4  ,if you broil ham that is     
uncooked1 it should always be soaked in 
water a few minutes4   ,to ,stew        
,chickens or ,birds4  ,when sick persons
 are tired of broiled chickens1 or      
birds1 it is well to stew them for a    
change2 the wing1 with part of the      
breast of a chicken1 will make a meal2  
stew it in a little water1 and put in   
parsley1 cream1 pepper and salt1 just as
 it is done4   ,chicken ,water4  ,if you
 have a small chicken1 it will take half
 of it to make a pint of chicken water4 
,cut it up and put it to boil in a      
covered skillet with a quart of water2  
when it has boiled down to a pint1 take 
it up1 and put in a little salt and     
slice of toasted bread4 ,this is        
valuable in cases of dysentery and      
cholera morbus1 particularly when made  
of old fowls4   ,beef ,feet4  ,soak the 
feet and have them nicely cleaned2 boil 
them slowly1 and take off the scum as it
 rises2 when they are soft and tender1  
take them up1 and separate the bones    

from the glutinous part1 which is very  
nice for a sick person1 and conveys     
nutriment in a form that will hardly    
disagree with the most delicate stomach1
 and has been1 taken when nearly all    
other food was rejected2 a few drops of 
vinegar1 and a little salt1 renders it  
more palatable4   ,beef ,tea1 c4  ,take 
a piece of juicy beef1 without any fat1 
cut it in small pieces1 bruise it till  
tender1 put it in a wide-mouthed bottle1
 and cork it tight2 put this in a pot of
 cold water1 set it over the fire1 and  
let it boil an hour or more4  ,when a   
person can take but a small quantity of 
nourishment1 this is very good4 ,mutton 
may be done in the same way4   ,mutton  
and ,veal ,broth4  ,boil a piece of     
mutton till it comes to pieces2 then    
strain the broth1 and let it get cold1  
so that the fat will rise1 which must be
 taken off2 then warm it1 and put in a  
little salt4 ,veal broth may be made in 
the same way1 and is more delicate for  
sick persons4   ,wine ,whey4  ,boil a   

pint of milk1 and put to it a glass of  
white wine2 set it over the fire till it
 just boils again1 then set it off till 
the curd has settled1 when strain it1   
and sweeten to your taste4   ,rennet    
,whey4  ,warm a pint of milk1 but do not
 let it get too hot1 or it will spoil   
the taste of the whey4 ,wash the salt   
from a piece of rennet the size of a    
dollar1 and put it in the milk2 when it 
turns1 take out the rennet2 wash and put
 it in a cup of water1 and it will do to
 use again to make whey4 ,if you have   
rennet in a bottle of wine1 two         
tea-spoonsful of it will make a quart of
 whey2 but if the person has fever1 it  
is best to make it without wine4        
,mulled ,jelly4  ,take a table-spoonful 
of currant or grape jelly1 and beat with
 it the white of an egg1 and a little   
loaf-sugar2 pour on it half a pint of   
boiling water1 and break in a slice of  
dry toast1 or two crackers4   ,mulled   
,wine4  ,beat together an egg1 a glass  
of wine1 and a spoonful of sugar2 pour  

on it half a pint of hot water2 stir all
 the time to keep it from curdling1 and 
when you pour it in a tumbler1 grate a  
little nutmeg over it4   ,toast ,water4 
,cut slices of bread very thin1 and     
toast dry1 but do not let it burn2 put  
it in a pitcher1 and pour boiling water 
on it4 ,toast water will allay thirst   
better than almost any thing else4 ,if  
it is wanted to drink through the night1
 it should always be made early in the  
evening4   ,apple ,water1 c4  ,roast two
 apples1 mash them and pour a pint of   
water on them2 or slice raw apples1 and 
pour boiling water on them4  ,tamarinds1
 currant or grape jelly1 cranberries1 or
 dried fruit of any kind1 make a good   
drink4   ,coffee4  ,sick persons should 
have their coffee made separate from the
 family1 as standing in the tin pot     
spoils the flavor4 ,put two             
tea-spoonsful of ground coffee in a     
small mug1 and pour boiling water on it2
 let it set by the fire to settle1 and  
pour it off in a cup1 with sugar and    

cream4 ,care should be taken that there 
are no burnt grains4   ,chocolate4  ,to 
make a cup of chocolate1 grate a large  
tea-spoonful in a mug1 and pour a       
tea-cup of boiling water on it2 let it  
stand covered by the fire a few minutes1
 when you can put in sugar and cream4   
,black ,tea4  ,black tea is much more   
suitable than green for sick persons1 as
 it does not affect the nerves4 ,pat a  
tea-spoonful in a pot that will hold    
about two cups1 and pour boiling water  
on it4 ,let it set by the fire to draw  
five or ten minutes4   ,rye ,mush4      
,this is a nourishing and light diet for
 the sick1 and is by some preferred to  
mush made of ,indian meal4 ,four large  
spoonsful of rye flour mixed smooth in a
 little water1 and stirred in a pint of 
boiling water2 let it boil twenty       
minutes1 stirring frequently4 ,nervous  
persons who sleep badly1 rest much      
better after a supper of corn1 or rye   
mush1 than if they take tea or coffee4  
,,domestics4   ,hints on the ,management

 of ,domestics1 c4  ,some families are  
always changing their domestics1 and    
weary their friends with complaints of  
those they have1 and inquiries for      
others4  ,deliberate before you make a  
change2 if servants are honest1 speak   
the truth1 and have an obliging         
disposition1 it is better to bear with a
 few defects1 than to discharge them2   
these are qualifications for the        
foundation of a good servant2 and some  
of the most valuable ,i have had1 were  
such as could hardly be put up with at  
first4 ,by being patient1 and speaking  
to them in a kind manner1 they become   
attached and fearful of doing any thing 
to offend4  ,when they break any thing1 
or an accident occurs1 accustom them to 
inform you of it immediately4 ,few      
mistresses1 of well regulated minds1    
will be offended when openly told of    
accidents2 but if they are left to be   
found out1 you always feel more disposed
 to blame and reprove them4 ,by speaking
 to them in a mild and forgiving manner1

 careless servants will become more     
careful4  ,a considerate mistress may1  
without loss of dignity1 make them feel 
that she regards it as her duty to be   
their friend1 and that she feels herself
 under an obligation to advise them in  
difficulties and promote their comfort4 
,we should reflect that theirs is a life
 of servitude1 and if they over-exert   
themselves1 or are too much exposed in  
early life1 it will bring on disease    
that will shorten their days1 or render 
old age a burden4  ,some young persons  
are too indolent to wait on themselves1 
and ring for the servants on the most   
trifling occasions2 when if they were   
accustomed to perform these little      
offices1 their health would be much     
better1 and we should not hear of so    
many complaints1 the result of want of  
exercise4 ,all female servants should   
have time to attend to their clothing2  
many have to work so hard through the   
day that their only leisure is at night1
 and then they hurry over their things  

in a careless manner4  ,where your      
circumstances permit1 a good man-servant
 is a valuable acquisition2 and they are
 sometimes more easily governed than    
females4  ,if mistresses were better    
informed1 they would not complain so    
much of the ignorance and awkwardness of
 their domestics4 ,always give them     
their orders in time4 ,if a new dish is 
to be cooked1 superintend its           
preparation yourself4  ,if you are      
capable of directing1 a cook will soon  
learn to do without your constant       
attention4  ,if they are slow in their  
movements1 insist on their beginning    
early to prepare a meal1 so that there  
will be time sufficient for every thing 
to be done properly4  ,if you expect    
company1 have every thing prepared1 that
 can be done with safety1 the day       
previous4 ,in summer there are but few  
things that can be done without risk of 
spoiling3 a ham or tongue may he washed 
ready to boil2 castors and salt-stands  
put in order1 and pastry or dessert     

prepared1 that will not spoil by being  
kept a day4  ,in winter1 many things can
 be kept for days in a state of         
preparation for cooking2 and it greatly 
assists the work of the family1 to have 
every thing done beforehand4  ,do with  
as few domestics as possible2 assist    
with the work yourself1 rather than keep
 one too many4 ,those that take orphan  
children to bring up1 are often rewarded
 for their trouble2 as sometimes a girl 
of fifteen will be more useful than one 
much older3 and where a family is small 
it does very well1 but in large         
families1 a little girl is so often     
called from her work1 that it has a     
tendency to unsettle and make her       
careless4  ,never allow your children to
 call on or interrupt servants when at  
their work or meals1 to do any thing    
which a child could do for itself2      
children that treat domestics with      
respect1 will generally find them       
willing to render any assistance in     
their power4 ,i have known a few        

housekeepers1 who have kept the same    
servants for years1 who have assisted in
 rearing the children1 until they almost
 viewed them as their own1 and these    
were not faultless4 ,if they had been   
discharged for trifles1 they might have 
wandered1 from one family to another1   
without being attached to any1 until    
they became so indifferent1 as not to be
 worthy of employ1 but by the kindness  
and patience of their employer1 they    
became so grateful and attached1 as to  
be a treasure to her family4 ,when they 
become weary of such constant servitude1
 would it not be better1 instead of     
discharging1 to give them time for rest 
and recreation in visiting their        
friends8 ,i have known them to return1  
renewed in health and spirits4          
,encourage them to lay by as much of    
their wages as they can possibly spare1 
in such institutions as are thought the 
most safe1 that they may have something 
to look to in case of sickness1 or any  
event which would require its use4      

,promote their reading in such books as 
are suited to their capacities2 they    
sometimes have a little leisure1 that   
could be well filled up in this way4 ,i 
have found it to increase the happiness 
of those under my care1 to encourage a  
fondness for reading1 and improving     
their minds2 it tends to keep them from 
unprofitable company1 and too much      
visiting1 to which so many are addicted4
  ,young girls should make and mend     
their own clothes1 and keep them in good
 order1 and they should be taught to    
knit4 ,the material of which stockings  
are composed costs but little1 and they 
wear much better than those that are    
bought4 ,knitting fills up leisure      
moments1 and promotes industrious       
habits2 and when age comes on1 they will
 have a resource1 although it appears so
 simple1 yet if it is not learned while 
young it is hard to acquire when old4   
,when servants are guilty of faults that
 cannot be looked over1 instead of      
publicly reproving them1 take an        

opportunity when alone1 and talk coolly2
 tell them of your sorrow at being      
obliged to notice their conduct1        
encourage them to pursue a different    
course1 and that you will forgive them  
if they will strive to do better4 ,i    
have known them much improved by this   
mode of treatment4  ,by inspecting every
 department1 not only will waste be     
prevented1 but dishonesty4 ,in cities   
many persons find it necessary to lock  
up nearly every thing2 and it is a      
lamentable state of things that so few  
are to be trusted4  ,sometimes treating 
servants with confidence will have a    
good effect2 but let them be aware that 
you have a knowledge of every thing that
 is going on4  ,some young persons are  
completely at the mercy of their        
domestics4 ,i have known great          
uneasiness to be experienced1 and much  
loss2 but by showing a little moral     
courage1 and discharging those that are 
irreclaimable1 an ascendancy was gained4
 ,never suffer them to treat you with   

disrespect or impertinence4 ,if it is   
known that they will be discharged for  
these faults1 they will be on their     
guard4  ,if you have taken a boy or     
girl1 to bring up as a domestic1        
endeavour to teach them1 at least to    
spell and read2 they are sometimes very 
fond of their books1 and if you once get
 them to reading1 it will become to them
 a favorite evening amusement2 ,i have  
known them take up their books on every 
occasion of leisure1 ,i have seen boys  
that worked hard through the day1 spend 
all the evening with their books1 slate1
 and occasionally a little writing4     
,sometimes1 ,i have in the evening felt 
fatigued and listless1 and would much   
rather read1 and amuse myself1 than go  
out to teach two or three in the        
kitchen2 but in attending to this1      
7which ,i consider a duty17 have felt a 
sweet reward--indeed1 their grateful    
thanks expressed by words1 have         
encouraged me to keep on4 ,i have       
thought a little instruction in this    

way1 arouses their faculties1 and tends 
to make them more industrious4 ,when ,i 
have been prevented from teaching them  
for some time1 by indisposition1 or     
other causes1 ,i have observed they were
 not so cheerful in the performance of  
their work4 ,if they are reading any    
thing they do not fully understand1 take
 a little time to explain it to them4   
,it will be1 my young friends1 like     
sowing the good seed1 and you1 as well  
as they1 will receive the reward4  ,i   
wish to encourage you in the most       
affectionate manner to attend to this   
duty2 you will find it will strengthen  
you in the performance of others4 ,the  
more we exert our faculties1 the more we
 can accomplish4 ,he that does nothing1 
renders himself incapable of doing any  
thing4 ,while we are executing one work1
 we are preparing ourselves to undertake
 another4     ,,remarks4   ,remarks on  
,carving1 c4  ,i do not think it        
necessary to say much on the subject of 
carving1 as those who are accustomed to 

sit at a well ordered table1 and who    
observe the manner of the host and      
hostess1 can soon acquire the art1 both 
of carving and helping with ease4 ,and  
when placed at the head of their own    
table1 the knowledge thus gained will be
 found a great assistance4  ,the proper 
time for children to acquire good habits
 at meals1 is not when there is company2
 it should be an every day lesson4 ,as  
when parents are engaged with their     
friends or guests1 they have no time to 
devote to the manners of their children1
 and to reprove them at table is very   
unpleasant1 as well as mortifying4      
,young children will soon acquire the   
manner of sitting quietly till they are 
helped1 if they are made to understand  
that they will not be permitted to eat  
with their parents and friends1 unless  
they behave with propriety4  ,i have    
thought it a great assistance to the    
good order of a large family1 for every 
member to be punctual in their          
attendance at meals1 and all to sit down

 together1 with a short pause before the
 carving and helping commences4 ,in     
those moments of quiet1 the heart is    
sometimes awakened to a feeling of      
gratitude to the ,almighty dispenser of 
our blessings4  ,at the table1 different
 members of the family meet2 and where  
affection and kindness1 those aids to   
true politeness1 preside1 it is truly a 
delightful treat to be the guest of such
 a family4  ,every symptom of           
selfishness should be discouraged1 for  
if suffered to take root in a child1 it 
lays the foundation of much that is     
disagreeable to themselves and others4  
,inculcate this excellent rule1 of doing
 unto others1 what you wish others to do
 unto you1 and always preferring others 
to yourself4  ,it is the custom in some 
well regulated families1 to permit the  
younger members1 7as they arrive at a   
suitable age17 to take turns in         
presiding1 not only at breakfast and    
tea1 but at the dinner table4 ,i have   
known quite young girls that had been   

taught in this way1 carve a fowl or     
joint of meat with ease and grace4 ,in  
helping1 they should be taught not to   
over-load the plate1 as it takes away   
the appetite of some persons to be      
helped too largely4  ,the gravy should  
be stirred so that all may be helped    
alike1 and a small quantity put on the  
meat or fowl1 to which it belongs1 and  
not on vegetables unless it is          
particularly desired4  ,if there should 
be a rare dish on the table1 it is best 
to hand it round and let every one help 
himself1 after it has been nicely cut   
up4 ,ham is much nicer to be cut in very
 thin slices4 ,so is salt beef and      
tongue4  ,young housekeepers in         
selecting their dishes for dinner1 7if  
they have not an experienced cook17     
should avoid those that are difficult to
 prepare4 ,never try a new dish when you
 expect company4 ,your guests will be   
more gratified with a neat and moderate 
table1 with a few plain and well cooked 
dishes1 accompanied with the smiling    

countenance of the hostess1 than with a 
great variety of ill cooked and badly   
arranged viands4   ,economy the ,source 
of ,charity4  ,if your circumstances    
will not admit of giving away much1 you 
can1 by economy1 give a little1 and a   
blessing will attend it4 ,there are few 
of the very poor1 that know how to      
repair old clothing to advantage2 a     
garment will be of much more service1   
that is well mended before it is given  
to them4  ,it has been remarked1 that   
the poor are ungrateful1 and forget the 
favors conferred upon them4  ,i have    
seldom found them deficient in this     
respect2 and when they are1 if we would 
reflect1 that if some of us received no 
more than we deserve1 we should be but  
poorly off4  ,we know in our own        
families1 how acceptable is a nice      
present of something that a sick member 
can eat2 and it is sometimes the means  
of restoring the appetite1 when any     
thing cooked in the house is rejected4  
,the feeling of love with which it is   

presented1 is as a cordial to a sick    
person4  ,how much more acceptable will 
something nourishing be to one oppressed
 with poverty1 as well as sickness4     
,when the rich are diseased1 the        
physician often finds it necessary to   
enjoin strict abstinence2 but very      
different is it with the poor1 who      
frequently suffer for want of           
nourishment4  ,when the mother of a poor
 family is ill1 how greatly are her     
sufferings augmented by the knowledge   
that her children are deprived of her   
services2 and how acceptable to such a  
family would be a loaf of bread1 or a   
large bowl of soup1 which could be made 
of materials that would hardly be       
missed4  ,dried beans or peas1 and      
onions1 are a cheap and valuable        
addition to soup2 also cold vegetables4 
,the liquor that fresh meat is boiled   
in1 should be carefully saved for that  
purpose1 if there are those near you    
that need it4  ,it may seem at first    
troublesome to a young housekeeper1 to  

take the necessary care to save for the 
poor4 ,it is certainly much easier to   
let the cook have her own way1 and waste
 or not1 as she pleases2 but for your   
encouragement my young friends1 permit  
me to say1 you will be sweetly rewarded 
for your attention to them4  ,one       
eminent for his charities1 near the     
close of life1 made this remark3 ,what  
,i spent ,i lost1 but what ,i gave away 
remains with me4   ,to ,encourage       
,children in ,acts of ,kindness to the  
,aged and ,afflicted4  ,young children  
may early be taught to administer to the
 wants of the aged and infirm4  ,some   
mothers are in the practice of giving a 
small sum of money to their children1 as
 a reward for some little service or    
piece of work that they have done4 ,the 
money thus obtained1 to be laid out for 
a sick or old poor person4 ,this method 
has an excellent effect on the minds of 
children2 it incites them to industry1  
teaches self-denial1 and the feelings of
 love and charity which are thus early  

instilled into their tender minds1 make 
a lasting impression4  ,if they spent   
their little fund in trifles for their  
own use1 they would acquire a habit of  
selfishness2 which1 when once formed1 it
 is most difficult to eradicate4 ,i have
 remarked the pleasure with which       
children will relate the incidents of a 
visit1 which they have been permitted to
 make to a poor family2 and it is a     
refreshment to persons advanced in life1
 to see a young family thus trained4    
,as soon as little girls can sew1 they  
should be encouraged to make garments   
for the poor1 or repair their own old   
ones as a present to a child of their   
own size1 or make patchwork out of old  
dresses for a bed covering for poor     
people4 ,their being permitted to do    
these things1 should be as a reward for 
good behavior and attention to their    
lessons or other duties4  ,when they are
 old enough to make a loaf of bread1 a  
pie1 or a little plain cake1 allow them 
to do it1 and take as a present to1 or  

make broth or panada for a sick person4 
,this teaches them to prepare these     
things while young1 and may be useful to
 them in after life4  ,how cheering it  
must be to the aged or afflicted1 to see
 smiling young faces enter their        
dwellings1 bearing their little         
offerings of food or clothing1 the work 
of their own hands4  ,be encouraged my  
dear young mothers2 if you thus train   
your children to works of charity1 you  
will be doubly blessed4   ,early ,rising
 ,promotes ,punctuality4  ,it is an old 
and true saying1 that if you waste an   
hour in the morning1 it is seldom       
recovered all that day4 ,this dispirits 
you1 and the next day there is still    
something left undone4  ,a late riser is
 rarely punctual in her engagements1 and
 more of the happiness of married life  
depends on forming a habit of strict    
punctuality1 than young persons are     
generally aware of4  ,if you are        
distressed at having acquired habits of 
late rising1 and want of punctuality1   

remember by perseverance1 they can be   
overcome4 ,fix an hour for rising1 and  
let nothing but illness prevent your    
being up at that time4 ,while forming   
this useful habit1 you should retire to 
rest early4  ,many things can be better 
attended to at an early1 than a late    
hour in the morning4  ,where families   
rise before the sun1 the day seems much 
longer2 all the active employments of   
the early riser are accomplished before 
her later neighbors have finished their 
breakfast4  ,the duties of the bath and 
toilet being performed1 her chamber well
 aired and arranged--and her parlor in  
order1 she is ready for the more quiet  
employments of reading and sewing4  ,in 
a well regulated household1 servants    
perform their duties with life and      
energy4 ,determine on an hour for your  
meals1 and if all the members of the    
family adhere to it1 scrupulous         
exactness will soon be established4     
,hints to ,young ,wives4  ,the authoress
 is well aware of the difficulties which

 surround a young wife on her first     
setting out1 particularly if situated at
 a distance from the kind mother who has
 hitherto directed her1 with servants   
who watch every movement1 and who will  
soon discover whether the new mistress  
is qualified for the task she has       
undertaken4  ,accustom yourself to rise 
early2 fix a certain hour1 and let      
nothing but indisposition prevent your  
being up at the appointed time4 ,by this
 means your affairs will all be arranged
 in good season1 and you will have time 
for recreation1 in walking1 riding1 or  
in reading such authors as will tend to 
strengthen and improve your mind4       
,young persons removed from large       
families often suffer greatly from      
loneliness1 whereas1 if they were       
occupied with household affairs1 they   
would not feel so severely the absence  
of their husbands while attending to    
business4  ,be punctual to the hour that
 has been fixed on for your meals1 and  
let good order prevail in every         

department of which you have the        
command4 ,a mistress of a family is much
 happier1 who knows how every thing is  
going on from the garret to the cellar4 
,by inspecting every thing you soon     
become interested1 and we all know when 
that is the case1 the most difficult    
pursuits become easy and pleasant4  ,and
 with what pleasure will a young wife   
welcome her husband to his meals1 when  
her conscience assures her that she has 
done her best1 and that nothing is      
neglected2 and how will it lighten his  
labors to reflect1 when absent1 that the
 partner he has chosen1 is performing   
her duty at home4  ,i am fully persuaded
 that the formation of domestic         
happiness1 is generally laid the first  
year of marriage3 therefore1 my young   
friends1 act well your part2 if you     
desire to be treated with confidence you
 must merit it4 ,if you keep an exact   
account of all your expenses1 there will
 be less danger of living beyond your   
income1 of which there have been so many

 lamentable instances4  ,never buy any  
thing because it is recommended as being
 cheap2 many cheap things amount in time
 to a large sum4 ,in selecting          
furniture1 let utility1 not fashion1    
govern your choice2 some young persons  
furnish their parlors so extravagantly1 
that necessary and useful articles are  
neglected1 for want of means to purchase
 them4 ,be persuaded that happiness does
 not consist so much in having splendid 
furniture1 as in attending to the every 
day comforts of those around you4 ,if   
you marry without the useful knowledge  
necessary for governing your family1    
lose no time in acquiring it4  ,there is
 a time when most young girls show a    
fondness for domestic affairs before    
they are old enough to go into company1 
when it would be an agreeable change to 
be absent from school and assisting     
their mothers2 the knowledge thus       
acquired would never be lost4  ,many a  
young man who commenced with fair       
prospects1 has been ruined through his  

wife's ignorance of domestic duties1 and
 she has suffered from the consequent   
diminution of his esteem and love4  ,i  
once knew a lovely and accomplished     
young lady1 accustomed to every         
indulgence1 who1 on her marriage1       
removed several hundred miles from her  
parents1 to reside in the country1 where
 servants were difficult to procure4    
,this delicate and sensitive young      
creature was much distressed by her     
ignorance of almost every thing         
connected with housekeeping2 and after  
suffering repeated mortifications1      
concluded to learn to do the work       
herself2 and when this dearly bought    
knowledge was acquired1 she was able to 
teach her ignorant servants2 and        
resolved1 if ever she had daughters1 to 
use every means in her power to teach   
them4  ,when a prudent wife is made     
acquainted with the circumstances of her
 husband1 she will endeavor strictly to 
keep within their bounds2 always        
remembering that losses and events1 over

 which he has no control1 may occur and 
greatly reduce his income4 ,and how will
 it assist her to bear a reverse of     
fortune1 if she has acted with          
discretion2 it will strengthen the wife 
to encourage and cheer her partner1 and 
enable him to struggle through          
difficulties which were thought         
insurmountable4 ,happiness will not     
forsake such a family though they lose  
almost every thing1 the peace which is  
the result of a good conscience will    
remain2 this will strengthen them to    
begin anew1 and the ,divine blessing    
will attend such efforts4   ,a few      
,remarks to ,encourage ,young           
,housekeepers in their ,first ,attempts4
  ,as bread is the most important       
article of food1 one of your first      
attempts should be to make a few loaves 
of good bread and rolls1 of the most    
simple kind4 ,bread rolls are very      
easily made4 ,if you succeed tolerably1 
it will encourage you to try again4     
,when you make cakes1 begin with the    

simple kinds2 plain jumbles or cakes    
that you can roll out1 or crisp         
ginger-bread4 ,sponge cake is easier    
than those that have butter in them2 ,i 
have known young persons succeed very   
well with it4 ,bread rusk is also easily
 made1 or a few plain pies4 ,do not     
trust the baking to an ignorant person1 
but superintend it yourself4 ,sometimes 
baking in a stove1 is protracted by the 
dampness of the wood4 ,before you bake1 
have dry wood prepared4 ,watch the time2
 it is a good plan to have a clock near 
the kitchen4 ,do not have too many      
things on hand at once2 but perfect     
yourself in the knowledge of a few      
important dishes4 ,if you make good     
yeast you will be more certain of good  
bread1 light cakes and rolls4 ,to cook a
 steak nicely1 is also important2 and   
with a dish of potatoes well cooked1 a  
dish of cold slaw and an apple pie1 or a
 little stewed fruit1 will make a good  
plain dinner4  ,when your family is     
small1 you can have something nice every

 day1 without cooking much4 ,veal       
cutlets1 and mutton chops1 are easy to  
cook1 and may be prepared in a short    
time4 ,if you have a fowl1 and boil it1 
you can save the soup1 and warm it over 
for the next day4 ,a cold roast fowl may
 be hashed4 ,on days that you have cold 
meat1 a batter pudding1 or plain rice   
pudding1 is easily prepared4  ,if you   
wish to have an early breakfast1 make   
every preparation that you can1 over    
night2 set the table1 have the relish   
cut1 ready to cook1 or to warm over--and
 cold bread may be sliced1 and wrapped  
in a cloth to keep it moist4 ,coffee    
should be ground1 and dry fuel1 and     
water at hand4 ,with these preparations1
 breakfast may be ready in half an hour 
from the time the fire is made4 ,if you 
have warm corn bread1 or rolls1 it will 
require more time2 but if you have them 
made up over night1 and put in a cool   
place1 they will not sour1 and can soon 
be baked4 ,maryland biscuit are very    
convenient1 as they are always ready1   

and will keep good a week4 ,i have found
 it a great advantage to set the table  
over night1 particularly if you have a  
separate room to eat in2 although it    
takes but a short time1 every minute is 
important in the morning4  ,where the   
mistress washes the breakfast things1   
and puts them in their proper places1   
and counts the spoons1 and other        
articles1 she can see when any thing is 
missing4 ,a mop is useful for glass and 
china2 keep a pan1 or a small tub1 for  
the purpose of holding the water1 which 
should not be too hot4 ,if tea things   
are put in very hot water1 it will be   
apt to crack them or they will look     
smeared4 ,put a little soap in the      
water1 wash the glass first1 then the   
silver1 then the cups and saucers1 and  
lastly1 the plates and knives and forks4
 ,if spoons have been used with eggs1   
put them to soak immediately1 to prevent
 their turning dark4 ,have a common     
waiter for the pan to stand in and on it
 drain your tea things4 ,spoons when    

used with care1 require polishing but   
seldom1 as it wears the silver away4    
,dinner dishes should be washed first in
 moderately warm water and soap1 rinsed 
in hot water1 and drained before wiping4
 ,put every thing in its proper place1  
and inspect your pantry and cellar      
frequently4 ,sometimes things are       
forgotten1 for want of attention1 until 
they are spoiled4 ,air the cellar       
frequently2 do not let refuse vegetables
 accumulate1 or any thing that would be 
likely to cause sickness4  ,you should  
provide coarse towels of different      
kinds1 for china and glass1 and for the 
dinner dishes1 also knife cloths1 have  
them marked and kept in their proper    
places4 ,some persons have their towels 
washed out every day1 but it is better  
to save them for the weekly wash4 ,if   
towels are thrown aside damp1 they are  
liable to mildew4 ,you should keep      
dusters of several kinds4 ,old silk     
handkerchiefs1 are best for highly      
polished furniture1 or an old barege    

veil answers a good purpose4 ,for common
 purposes1 a square of coarse muslin1 or
 check is suitable4 ,you should keep one
 floor cloth for chambers1 and one for  
the kitchen4 ,keep brooms for different 
purposes2 always use a soft one for     
carpets1 as soon as they wear stiff1    
they will do for the kitchen1 or        
pavements4 ,pouring a little hot water  
on a broom1 softens it for carpets4 ,you
 may save tea leaves1 to sprinkle over  
your carpet1 when you give a thorough   
sweeping1 this will brighten it1 and    
occasionally to wipe it over1 with a    
cloth1 that has been wrung out of hot   
water cleanses it1 of course1 this is   
only required for carpets in constant   
use4  ,it is of great importance to     
health1 that sleeping apartments should 
be well aired and swept4 ,if you sleep  
in an apartment1 where there has been   
fire during the day1 it should be well  
aired before going to bed1 or if the    
room is close1 have a little air        
admitted1 so as not to blow on persons  

that are asleep4 ,a window that will    
lower from the top is an advantage4     
,beds should be well aired before they  
are made1 take the clothes off1 and     
leave them at least an hour4 ,in        
pleasant weather1 you may keep chamber  
windows hoisted1 for several hours1 and 
even in cold weather1 the windows may be
 kept up a short time1 and if on any    
occasion1 you may be obliged to have the
 beds made without airing1 turn the     
clothes half way down1 and leave them   
for several hours4 ,some persons have   
cheap calico covers1 to spread over     
beds1 while the room is swept1 this is a
 good plan1 on account of the dust4     
,bolster and pillow tucks wear better1  
if you have a check case basted on1 this
 should be changed1 washed and starched 
occasionally4 ,it is a good plan also to
 have check covers for matresses and    
feather beds1 but the covers should not 
be kept on beds that are not in use1    
lest they should be liable to moth4 ,in 
winter a blanket should be put next a   

bed that is not often slept in1 or for a
 delicate person1 and be particularly   
careful1 that sheets are dry before they
 are put away4  ,in summer it is most   
healthy to have your chamber floor bare1
 and have it washed occasionally4 ,it is
 important to examine your clothes1     
after they come from the wash1 and see  
that they are perfectly dry before they 
are put away4     ,,cultivation ,,of    
,,flowers4  ,a few flowers and plants1  
when properly taken care of1 are        
ornamental to the windows of a parlor1  
or sitting room2 and will repay the care
 that is bestowed on them4 ,begin with a
 few that are easy to cultivate1 and you
 will probably succeed4 ,persons that   
are fond of flowers1 and have collected 
a number1 are generally willing to give 
their young friends a few plants2 and   
where we succeed in raising a fine plant
 from a slip1 or cutting1 we value it   
more than one that has been purchased at
 a green-house4 ,geraniums1 cactus'1 wax
 plants1 cape and catalonian jessamines1

 and some others1 are easily cultivated 
in a parlor4 ,roses1 camelias1 and      
azaleas bloom best in a moderate        
temperature1 as the heat of a parlor    
7unless very large7 dries the buds1 and 
prevents their coming to perfection4 ,i 
have known these to bloom beautifully in
 a room that was very slightly          
heated--either over one in which there  
was fire1 or in an apartment next a     
stove room4 ,if the weather is very     
cold1 they should be removed to a warmer
 room1 until it moderates4 ,the windows 
that are open to the south are best4    
,when the blossoms have matured1 you can
 bring them to the parlor2 but if there 
is much heat1 they will not remain      
perfect so long as in a moderate room4  
,roses are sometimes troubled with      
insects1 which should be brushed off    
with a feather1 and the plants washed   
with a decoction of tobacco1 7not too   
strong17 they will not bloom when thus  
infested4 ,there is another insect that 
fastens itself to the bark of lemon     

trees1 and other plants2 frequent       
washing with soap suds and brushing the 
sterns1 removes it1 and some times wash 
the leaves with a sponge1 when the      
weather is too cold to put them out of  
doors4 ,setting them out in a warm rain1
 or watering them well all over the     
foliage1 is very reviving to plants4 ,be
 careful to have pieces of old broken   
earthen-ware at the bottom of each pot1 
to drain them1 or the plants will not   
thrive4 ,the earth should be sometimes  
removed1 and an occasional re-potting1  
is an advantage2 being careful not to   
disturb the roots4 ,a mixture of        
charcoal and sand1 and rich earth of    
more than one kind is thought best4     
,earth fresh from the woods is good for 
pot-plants1 as well as borders1 but     
should always be mixed with a stronger  
soil4 ,roses that are planted round a   
house1 should have a deep and rich soil 
made for them1 and they will then bloom 
beautifully all the season4  ,pot plants
 should in summer be placed in a        

situation where they wilt not be exposed
 to intense heat4 ,some persons place   
their pots in the earth on the north    
side of the house2 others keep them in a
 porch where they can get some sun4     
,they require much more water in summer4
 ,the wax plant blooms beautifully in   
summer1 and should be kept in a         
sheltered situation1 not exposed to the 
wind2 it should have a strong frame of  
wood and wire to run on1 well secured in
 a tub or box4 ,hyacinths and crocuses  
should be planted in pots1 boxes1 or    
small tubs1 in rich earth1 in ,october  
or ,november2 a small painted tub is    
very suitable1 and will hold a dozen    
hyacinths1 and as many crocus roots4    
,the most beautiful ,i ever saw in a    
window1 were planted in this way1 by    
keeping some in the sun1 and others in  
the shade you can have a succession of  
blooms1 they are also pretty in root    
glasses1 but this plan will exhaust the 
roots4 ,after blooming in the house1    
they should be planted in the garden4   

,the same roots will not answer the next
 year for parlor culture1 they increase 
very fast in the garden by proper care4 
,there is something refining to the mind
 in the cultivation of flowers1 either  
in a garden or in pots4 ,many hours that
 would be weary or lonely1 are thus     
pleasantly occupied1 and the mind       
refreshed4     ,i now take leave of the 
reader1 with a sincere desire1 that     
these remarks may be of use1 and that   
the receipts which ,i have been at some 
pains in compiling and arranging1 may be
 acceptable4     ,,index  ,a4           
,accidents--poisons taken by mistake1   
remedies for1 ,acid1 to restore ,colors1
 c41 ,acts of ,kindness1 to ,encourage  
,children in1 ,adhesive ,plaster1 ,ague1
 ,cure for1 ,alamode1 ,beef1 ,almond    
,cake1 ,almond ,cream1 ,almonds1 to     
,blanch4 ,apple ,butter1 ,apples1       
,baked1 ,apple and ,bread ,pudding1     
,apples1 ,crab1 to ,preserve1 ,apple    
,custard1 ,apple ,dumplings1 ,apple     
,float1 ,apple ,fritters1 ,apple ,jelly1

 ,apple ,marmalade1 ,apples1 ,pine1     
,apples1 to ,preserve1 ,apples1 ,pine1  
,syrup1 ,apple ,pudding1 ,apples1 to    
,stew for ,pies1 ,apple ,water1         
,apricots1 preserved1 ,arrow-root1      
,arrow root ,pudding1 ,asparagus1  ,b4  
,bacon--to ,cure1 ,bacon1 ,dumplings1   
,bacon ,fraise1 ,baking in a            
,brick-oven1 ,baking in a ,dutch-oven1  
,baking in a ,stove1 ,balloon ,pudding1 
,balls1 ,force ,meat1 ,balsam-apple1 c41
 ,bannock1 ,corn1 ,bark ,tincture1      
,bath1 ,mustard1 ,bathing1 ,batter      
,pudding1 ,barley ,panada1 ,barley      
,water1 ,batter ,bread with ,yeast1     
,batter1 a ,loaf of ,muffin1 ,beans1    
,green1 for ,winter use1 ,beans1 ,lima1 
,beans1 ,string1 ,bean ,soup1 ,beds1    
,feather1 ,bedsteads1 ,cleaning1 ,bee1  
,sting of a1 ,beef ,alamode1 ,beef1     
,curing1 ,beef1 ,dried1 ,beef ,kidney1  
to ,fry1 ,beef ,pudding1 ,baked1 ,beef  
,shin ,soup1 ,beef ,spiced in ,irish    
style1 ,beef ,steak ,pie1 ,beef ,steak  
,pudding1 ,beef ,steak1 ,beef ,tea1     

,beef1 ,fried1 ,beef1 ,roasted1 ,beef1  
,pickle for two ,rounds1 ,beef1 ,pork1  
or ,mutton ,cured1 ,beef1 ,stewed1 for  
the ,sick1 ,beef1 ,stuffed1 ,round of1  
,beef's ,feet1 ,beef's ,heart1 ,baked1  
,beef's ,tongue1 to ,boil1 ,beer1       
,harvest1 ,beer1 ,molasses1 ,beer1      
,porter1 ,beer1 ,spruce1 ,beer1 to make 
two ,gallons1 ,beets1 ,berries1 ,spice  
,wood1 ,biles1 ,cure for1 ,bilious      
,colic1 ,birds' ,west ,pudding1         
,biscuit1 ,dyspepsy1 ,biscuit1 ,light1  
,biscuit1 ,maryland1 ,biscuit1 ,naples1 
,biscuit1 ,quick1 ,biscuit1 ,salaeratus1
 ,biscuit1 ,tea1 ,bitters1 ,wine1       
,brittania ,ware1 ,black ,cake1 ,black  
,currant ,jelly1 ,black ,walnuts1 to    
,pickle1 ,blackberries1 to ,preserve1   
,blackberry ,cordial1 ,blackberry       
,flummery1 ,blackberry ,wine1 ,blacking 
for ,boots and ,shoes1 ,blacking for    
,morocco ,shoes1 ,blancmange of ,jelly1 
,blancmange of ,moss1 ,blancmange1      
,blancmange1 ,calf's ,foot1 for the     
,sick1 ,blankets1 ,blister ,ointment1   

,blue1 to ,color ,cotton1 ,boiling      
,fresh ,meat1 ,boiling ,puddings1       
,bologna ,sausage1 ,boots and ,shoes1 to
 make ,water-proof1 ,brain ,cakes1      
,brains and ,tongue1 ,brandy1 ,lemon1   
,brandy1 ,peaches in1 ,brandy1 ,rose1   
,brass1 to ,clean1 ,brazil ,wood ,dye1  
,bread and ,apple ,pudding1 ,bread      
,batter ,cakes1 ,bread of ,indian ,meal1
 remarks on making1 ,bread ,pudding1    
,bread ,rolls1 ,bread ,rusk1 ,bread1    
,bread1 ,batter1 with ,yeast1 ,bread1   
,corn ,meal1 ,bread1 ,dyspepsy1 ,bread1 
,graham1 ,bread1 ,indian1 ,bread1       
,light1 ,bread1 ,mixed1 ,brick ,oven    
,directions1 ,brick ,oven1 to ,bake in1 
,broth1 ,mutton and ,veal1 ,brown       
,mixture for a ,cough1 ,brown1 to       
,color1 ,bruises1 ,buckwheat ,cakes1    
,bunions1 ,bunns1 ,burns and ,scalds1   
,butler1 ,butter for ,winter ,use1      
,butter1 a ,pickle for1 ,butter to ,keep
 a ,length of ,time1 ,butter-milk1      
,batter ,cakes1 ,butter1 ,drawn1  ,c4   
,cabbage1 to ,boil1 ,cabbage1 to pickle1

 ,cake1 ,almond1 ,cake1 ,remarks on     
,making and ,baking1 ,cake1 ,black1     
,cakes1 ,brain1 ,cakes1 ,bread ,batter1 
,cakes1 ,butter milk1 ,cakes1 ,butter   
milk ,batter1 ,cakes1 ,buckwheat1 ,cake1
 ,composition1 ,cakes1 ,corn ,batter1   
,cakes1 ,cheese1 ,cake1 ,cider1 ,cake1  
,crisp ,ginger1 ,cake1 ,cup1 ,cake1     
,dover1 ,cake1 ,flannel1 ,cake1 ,fruit1 
,cheap1 ,cake1 ,fruit1 ,rich1 ,cake1    
,ginger ,cup1 ,cake1 ,icing for1 ,cake1 
,indian ,pound1 ,cake1 ,jelly1 ,cake1   
,journey1 ,cake1 ,lemon ,sponge1 ,cake1 
,loaf1 ,cakes1 ,little ,indian1 ,cakes1 
,maryland ,corn1 ,cake1 ,madison1       
,cakes1 ,mush ,flannel1 ,cake1 ,new     
,year1 ,cakes1 ,pan1 ,cake1 ,pound1     
,cake1 ,plum or ,fruit1 ,cake1 ,plum1   
raised1 ,cake1 ,queen1 ,cake1 ,rice1    
,sponge1 ,cake1 ,rice ,pound ,cakes1    
,rice ,cake1 ,sponge1 ,cake1 ,sponge1 in
 ,small ,pans1 ,cake1 ,salaeratus1      
,cake1 ,short1 ,cake1 ,virginia ,hoe1   
,cake1 ,washington1 ,cakes1 ,wafer1     
,cake1 ,white1 ,calf's ,foot1           

,blancmange1 ,calf's ,foot ,jelly1      
,calf's ,head to ,boil1 ,calf's ,head1  
to ,brown1 ,calf's ,head ,soup1         
,candles1 ,candied ,preserves1 ,candy1  
,hoarhound1 ,cantelopes1 to ,preserve1  
,calicoes1 ,washing1 ,carolina ,corn    
,rolls1 ,carrageen or ,irish ,moss      
,blancmange1 ,carpets1 ,rag1 ,carpets1  
to put ,straw under1 ,carrots1 ,catsup1 
,cucumber1 ,catsup1 ,mushroom1 ,catsup1 
,tomato1 ,catsup1 ,green ,tomato1       
,catsup1 ,walnut1 ,cauliflowers1        
,carving1 ,remarks on1 ,cedar ,dye1     
,celery ,sauce1 ,cellars1 ,cleaning1    
,cement1 ,fire-proof1 ,cement for       
,bottles1 ,cement for mending iron1     
,cement1 ,weather proof1 ,chapped ,lips1
 ,charity1 ,economy the ,source of1     
,charcoal1 ,magnesia and ,salts1        
,cheese1 ,cheese ,cakes1 ,cheese1       
,cottage1 ,cheese ,curds1 ,cheese1      
,pennsylvania ,cream1 ,cheese1          
,hogshead1 ,cheese1 ,walnut1 ,cherries1 
,dried1 ,cherries1 to ,pickle1 ,cherries
 and ,peaches1 to ,pickle1 ,cherries to 

,preserve1 ,cherry ,cordial1 ,cherry    
,sauce1 ,cherry ,toast1 ,chickens1 to   
,broil1 ,chickens1 to ,fry1 ,chickens1  
to ,fry1 in ,batter1 ,chickens1         
,fricasseed1 ,chickens in ,paste1       
,chicken1 ,cold1 with ,vinegar1 ,chicken
 ,pie1 ,chicken ,pudding1 ,chickens1 to 
,roast1 ,chicken ,salad1 ,chickens      
,stewed with ,rice1 ,chickens ,stewed   
with ,corn1 ,chickens1 to ,stew1 for the
 ,sick1 ,chicken ,soup1 ,chicken ,water 
,chilblains1 ,remedy for1 ,china1       
,mending1 ,chines1 ,chocolate1 for the  
,sick1 ,chocolate1 ,racahaut1 ,chops1   
,mutton1 ,chloride of ,lime1 ,cholera   
,morbus1 ,chrome ,yellow ,wash1 ,cider1 
to make1 ,cider ,marmalade1 ,citron     
,melon1 ,clams1 to ,fry and ,stew1      
,clear ,starching ,cleaning ,bedsteads1 
,cleaning ,cellars1 ,cleaning ,floors1  
,cleaning ,kid ,gloves1 ,cleaning       
,paint1 ,cleaning ,silver1 ,cleaning    
,stoves1 ,cloth1 to take ,lime out of1  
,cloth1 to take ,wax out of ,cocoanut   
,pudding1 ,cod ,fish1 ,salt1 ,coffee1 to

 ,boil and ,roast1 ,coffee for the      
,sick1 ,cold ,custard1 ,cold ,slaw1     
,colds1 ,remedy for1 ,colic1 ,colic1    
,bilious1 ,colic1 ,infants1 ,cologne1   
,colors taken out by ,acids1 to ,restore
 ,coloring1 ,conserve1 ,peaches to1     
,conserve1 ,pears to ,conserve of       
,roses1 ,cooking for the ,sick1         
,cordial1 ,blackberry1 ,cordial1        
,cherry1 ,cordial1 ,peach1 ,cordial1    
,quince1 ,cordial1 ,warner's1 ,cordials1
 ,wines4 c41 ,corn ,bannock1 ,cora      
,beef1 to ,boil4 ,cora ,gruel1 ,corn    
,batter ,cakes1 ,corn ,bread1 ,corn     
,dumplings1 ,corn ,flour1 ,dry ,yeast   
of1 ,corn ,fritters1 ,corn ,meal        
,porridge1 ,corn ,meal ,pudding1 ,corn  
,muffins1 ,corn ,pudding in paste1 ,corn
 ,starch1 ,corn1 ,green1 for ,winter    
use1 ,corn1 ,green1 to ,boil1 ,corn1 to 
,fricassee1 ,corns1 ,salve for1 ,cottage
 ,cheese1 or1 ,smearcase1 ,cough1 ,brown
 ,mixture for a1 ,cough1 for a1 ,cough1 
,remarks on a1 ,cough1 ,whooping1       
,cough1 ,lemon ,mixture for a1 ,crab    

,apples1 to ,preserve1 ,crackers1       
,soaked1 ,cracks in ,stoves1 to ,mend1  
,cramp in the ,stomach1 ,cramp1         
,cranberries1 ,cream ,cheese1 ,cream    
,sauce1 ,cream1 ,almond1 ,cream1        
,custard1 ,cream1 ,ice1 ,freezing1      
,cream1 ,poultice1 ,cream1 ,snow1       
,cream1 ,toast1 ,crisp ,ginger ,bread1  
,croup1 for the1 ,crullers1 ,cucumber   
,catsup1 ,cucumbers1 ,cut1 to ,pickle1  
,cucumbers1 to ,fry or ,slice1          
,cucumbers1 to ,pickle1 ,cucumbers1 to  
,pickle1 ,small1 ,cucumbers1 to         
,preserve1 ,cultivation of ,flowers1    
,cup ,cake1 ,curds1 ,cheese1 ,curds1    
,skim1 ,curds1 ,whey ,slam1 ,currant    
,jelly1 ,currant ,jelly1 ,black1        
,currant ,pie1 ,currant ,syrup1 ,currant
 ,wine1 ,currants1 to ,preserve1        
,curtains1 ,custard ,baked in ,cups1    
,custard ,bread ,pudding1 ,custard for  
the ,sick1 ,custard ,hasty ,pudding1    
,custard1 ,apple1 ,custard1 ,boiled1    
,custard1 ,cold1 ,custard1 ,cream1      
,custard1 ,ice1 ,custard1 to ,boil in   

,water1 ,custard1 with ,raisins1        
,cutlets1 ,veal1 ,cuts and ,wounds1     
,remedy for1 ,cutting ,glass1           
,cymblings1 or ,squashes1  ,d4  ,damson 
,sauce1 ,damsons for ,pies1 ,damsons1 to
 ,preserve1 ,deafness1 ,debility1       
,bitters for1 ,decanter1 to ,remove a   
,stopper from1 ,diseases1 ,summer1      
,domestics1 on the ,management of1      
,dough-nuts1 ,drab1 to ,color1 ,drawn   
,butter1 ,dressing1 or ,stuffing1 ,dried
 ,beef1 ,dried ,beef1 to ,stew1 ,dropsy1
 ,ducks1 to ,roast1 ,dumplings1 ,apple1 
and ,peach1 ,dumplings1 ,bacon1         
,dumplings1 ,corn1 ,dumplings1 ,drop1   
,dumplings1 ,large1 ,dumplings1 ,light  
,bread1 ,dumplings1 ,rice1 ,dumplings1  
,stew1 ,dumplings1 ,suet1 ,dutch-ovens1 
to ,bake in1 ,dyeing ,black1 ,dyeing    
,brown1 ,dyeing ,carpet ,rags1 ,dyeing  
,cotton1 blue1 ,dyeing ,drab1 ,dyeing   
,lead ,color1 ,dyeing ,olive1 ,dyeing   
,orange1 ,dyeing ,red1 ,dyeing ,scarlet1
 ,dyeing with ,brazil ,wood1 ,dyeing    
with ,cedar boughs1 ,dyeing ,yarn       

,green1 ,dyeing ,yellow1 ,dysentery1    
,dyspepsy ,biscuit1 ,dyspepsy ,bread1   
,e4  ,ear-,ache1 ,remedy ,for1 ,early   
,rising ,promotes ,punctuality1 ,ears1  
,wash for ,sore1 ,earthen ,vessels1     
,economy1 the ,source of ,charity1 ,egg 
,panada1 ,egg ,plant1 to ,bake1 ,egg    
,plant1 to ,fry1 ,egg ,rolls1 ,egg      
,sauce1 ,eggs in ,lime-water1 ,eggs to  
,grease1 for ,winter use1 ,eggs1 to     
,boil1 ,eggs1 to ,clean ,soiled1 ,eggs1 
to ,fry1 ,eggs1 to ,poach1 ,elder       
,ointment1 ,elderberry ,jam for ,colds1 
,elderberry ,wine1 ,elecampane and      
,hoarhound ,syrup ,english ,walnuts1    
,erysipelas1 ,eyes1 ,wash for ,weak1    
,f4  ,falls1 ,feather ,beds1 ,felons1   
,figs1 ,tomato1 ,filtering ,water1      
,fire1 ,precautions against1 ,fish1     
,fresh1 to ,boil1 ,fish1 ,fresh1 to     
,fry1 ,fish1 ,oysters1 c41 ,fish1 ,rock1
 to ,stew or ,bake1 ,fish1 ,salt ,cod1  
to ,boil1 ,flannel ,cakes1 ,flannels1 to
 ,wash1 ,flaxseed ,poultice1 ,floating  
,island1 ,float1 ,apple1 ,floors1 to    

,clean1 ,floors1 to take ,grease out of1
 ,flour1 to ,brown for ,gravy1 ,flowers1
 the ,cultivation of1 ,flummery1        
,blackberry1 ,flummery1 ,rice1 ,food for
 the ,sick1 ,force ,meat ,balls1 ,fowls 
to ,bake1 ,fox ,grape ,jam1 ,fraise     
,bacon1 ,freezing ,ice ,cream ,french   
,honey1 ,french ,rolls1 ,fresh ,meat1 to
 ,boil1 ,fresh ,meat1 to ,keep1 ,fresh  
,meat1 to ,restore when kept too long1  
,fresh ,shad1 to ,bake1 ,fricassee1     
,chickens to ,fricassee1 ,cora1 to      
,fricassee1 ,tomatoes to ,fritters1     
,apple1 ,fritters1 ,corn1 ,fritters1    
,indian ,meal1 ,fritters1 ,oysters1     
,fritters1 ,rice1 ,fritters1 ,snow1     
,fruit ,cake1 ,fruit to ,stew for ,pies1
 ,fruit1 ,frosted1 ,furniture1 ,linseed 
,oil for1 ,furs and ,woollens1 to ,keep1
  ,g4  ,gardens and ,yards1 ,gathering  
on a ,finger1 ,geese1 to ,pick1 ,general
 ,remarks1 c4 ,giblet ,pie and ,soup1   
,ginger ,cup-cake1 ,ginger ,tea1 ,ginger
 ,wine1 ,ginger1 to ,preserve ,green1   
,ginger-bread ,nuts1 ,ginger-bread1     

,crisp1 ,ginger-bread1 ,light1 ,glass1  
to ,cut1 ,gloves1 to ,clean ,kid1       
,goose1 to ,roast1 ,gooseberries1 to    
,preserve1 ,gooseberry ,wine1 ,gout1    
,graham ,bread1 ,grapes for ,pies1      
,grapes in ,brandy1 ,grates and ,stoves1
 to ,clean1 ,gravy with ,roast ,turkey1 
,gravy1 ,hash1 ,gravy1 to ,brown ,flour 
for1 ,grease1 to take out of ,floors1   
,greasers for ,bake ,irons1 ,green      
,beans for ,winter use1 ,green ,corn    
,pudding1 ,green ,peppers1 to ,preserve1
 ,green ,tomato ,catsup1 ,green ,wash1  
,green1 to ,color1 ,greens1 to ,boil1   
,gruel1 ,corn1 ,gruel1 ,oat ,meal1 ,gum 
,arabic ,paste1 ,gumbo ,soup1 ,gums1    
,scurvy of1  ,h4  ,ham1 to ,bake1 ,ham1 
to ,boil1 ,ham1 to ,fry1 ,ham1 to ,stew1
 for the ,sick1 ,hams1 to ,cure1 ,hash  
made of ,fowls1 ,hash1 ,veal1 ,hash     
,gravy1 ,hasty ,custard ,pudding1 ,hasty
 ,pudding of ,indian ,meal1 ,head-ache1 
,remedy for1 ,hearths1 a ,wash for1     
,heating a ,brick-oven1 ,herbs1 ,gardens
 and ,yards1 ,herring and ,shad1        

,herring1 ,harford1 ,herring1 ,trash1 to
 ,pot1 ,herring1 to ,boil1 ,hints to    
,young ,wives1 ,hoarhound and           
,elecampane ,syrup1 ,hoarhound ,candy1  
,hoe ,cake1 ,hogshead ,cheese1 ,hominy  
to ,boil or ,fry1 ,honey and ,lemon     
,juice for a ,cough1 ,hop ,ointment1    
,hop ,poultice1 ,housekeepers1 to       
,encourage in their ,first ,attempts1   
,house ,linen1 ,care of1 ,huckleberry   
,pudding1 ,huckleberry ,pudding1        
,elkridge1 ,huxham's ,buck ,tincture1   
,i4  ,ice ,cream ,freezing1 ,ice ,cream 
superior ,receipt for ,making1 ,ice     
,cream with ,fruit1 ,ice ,cream with    
,lemon1 ,ices1 to ,stain1 ,icing1 for   
,cake1 ,ice ,custard with ,vanilla1     
,indian ,bread with ,butter milk1       
,indian ,corn ,remarks on the ,use of1  
,indian ,pound ,cake1 ,infant's ,colic1 
,infant's ,sore ,mouth1 ,irish ,stew1   
,irish ,moss ,blancmange1 ,island1      
,floating1 ,isinglass ,jelly1  ,j4      
,jam1 ,elderberry1 ,jam1 ,green ,fox    
,grape1 ,jam1 ,ripe ,fox ,grape1 ,jelly1

 ,apple1 ,jelly1 ,blancmange of1 ,jelly1
 ,black ,currant1 ,jelly1 ,currant1     
,jelly1 ,calf's ,foot1 ,jelly1 ,cake1   
,jelly1 ,green ,grape1 ,jelly1          
,isinglass1 ,jelly1 ,mulled1 ,jellies   
,preserves c41 ,jelly1 ,quince1 ,jelly1 
,tapioca1 ,jelly1 ,tomato1 ,journey     
,cake1 ,jumbles ,common1 ,jumbles1 ,cup1
 ,jumbles for ,delicate ,persons1       
,jumbles1 ,molasses1 ,jumbles1 ,jackson1
 ,jumbles1 ,rich1  ,k4  ,kettles1       
,preserving1 to clean1 ,keeping ,apples 
for ,winter use1 ,kid ,gloves1 to clean1
 ,kidney1 to fry ,beef with1 ,kidneys1  
,affections of the1 ,kisses1 ,knives and
 ,forks1 to clean1  ,l4  ,labor ,saving 
,soap1 ,lamb1 to ,roast1 ,lamb1 to ,stew
 or ,fry1 ,lard1 ,rendering1 ,lavender1 
,compound1 ,lead ,color1 ,lemon ,brandy1
 ,lemon ,butter1 ,lemon ,ice ,cream1    
,lemon ,juice1 ,syrup of1 ,lemon        
,marmalade1 ,lemon ,mixture for a       
,cough1 ,lemon ,pudding1 ,lemon ,syrup1 
,lemon and ,honey for a ,cough1 ,lemon1 
,green1 to ,preserve1 ,lettuce1 ,ley    

,poultice1 ,ley and ,soda1 ,preparation 
for ,washing1 ,light ,biscuit1 ,light   
,bread ,dumplings1 ,lily ,ointment1     
,lily ,root ,poultice1 ,lima ,beans1    
,lime1 ,chloride of1 ,lime1 to take1 out
 of ,cloth1 ,linen1 ,house1 ,linen1 to  
take ,ink and ,fruit ,stains out of1    
,linseed ,oil for ,furniture1 ,liver    
,sausage1 ,liver1 to ,fry ,veal's1      
,liver1 to ,fry1 ,liverwort ,syrup1     
,loaf ,cake1 ,locked ,jaw1  ,m4         
,macaroons1 ,mackerel1 to ,boil1        
,madison ,cake1 ,magnesia1 ,charcoal and
 ,salts1 ,mahogany ,furniture1 ,mangoes 
with ,oil and ,vinegar1 ,pickling1      
,mangoes1 ,mangoes1 ,pepper1 ,mansfield 
,muffins1 ,marble1 ,marmalade of mixed  
,fruits44 ,marmalade1 ,apple1           
,marmalade1 ,cider1 ,marmalade1 ,lemon1 
,marmalade1 ,peach1 ,marmalade1 ,quince1
 ,maryland ,biscuit1 ,maryland ,com     
,cakes1 ,matresses1 ,directions for     
,making1 ,meat1 ,fresh1 to ,restore1    
,meat1 ,roasting1 ,meat1 to ,boil       
,fresh1 ,meat1 to keep ,fresh1 ,melon   

,citron1 to ,preserve1 ,mending ,china1 
,mending ,clothes1 ,milk ,porridge1     
,milk ,rolls1 ,milk ,toast1 ,milk       
,yeast1 ,mince ,pies1 ,mince ,pies1     
,farmers1 ,mince ,pies1 ,pork1 ,mixture1
 ,brown1 for ,cough1 ,molasses ,beer1   
,molasses ,candy1 ,molasses ,jumbles1   
,molasses ,posset1 for a ,cold1         
,molasses ,sauce1 ,mortification1       
,ointment for1 ,muffin ,batter1 a ,loaf 
of1 ,muffins1 ,muffins1 ,boiled ,milk1  
,muffins1 ,cold ,water1 ,muffins1 ,corn1
 ,muffins1 ,cream1 ,muffins1 ,mansfield1
 ,muffins1 ,rice1 ,mulled ,jelly1       
,mulled ,wine1 ,mush ,cakes1 ,fried     
,mush1 ,mush ,flannel cakes1 ,mush      
,muffins1 ,mush ,rolls1 ,mush1 ,mush1   
,rye1 ,mushroom ,catsup1 ,mushroom      
,sauce1 ,mushrooms1 to ,pickle1         
,mushrooms1 to ,stew and ,fry1 ,mustard 
,bath1 for the ,feet1 ,mustard ,whey1   
,mutton ,chops1 ,mutton ,soup1 ,mutton  
and ,veal ,broth1  ,n4  ,naples         
,biscuit1 ,nasturtions1 ,new ,year      
,cake1  ,o4  ,oat-meal ,gruel1          

,ointment1 ,blister1 ,ointment1 ,elder1 
,ointment1 ,hop1 ,ointment1 ,lily1      
,ointment1 ,precipitate1 ,ointment1 ,st4
 ,johnswort1 ,ointment1 ,tar1 ,ointment1
 for ,mortification1 ,olive1 to ,color1 
,omelet1 ,onion ,poultice1 ,onions      
,pickled1 ,onions1 to ,boil1 ,orange1 to
 ,color1 ,oven1 ,baking in a ,dutch1    
,oven1 ,brick1 ,directions for ,heating1
 ,oyster ,fritters1 ,oyster ,pie1       
,oyster ,pie1 ,baltimore1 ,oyster       
,plant1 or ,salsify1 ,oyster ,sauce1    
,oyster ,soup1 ,oysters and ,fish1      
,oysters1 ,pickled1 ,oysters1           
,scolloped1 ,oysters1 to ,brown1        
,oysters1 to ,fry1  ,p4  ,paint1 to     
,clean1 ,pan ,cakes1 ,pan ,cakes1       
,water1 ,panada1 ,panada1 ,barley1      
,panada1 ,egg1 ,papered ,walls1         
,parsnips1 ,paste1 ,gum ,arabic1 ,paste1
 for ,puddings or ,pies1 ,pea ,soup1    
,peach ,dumplings1 ,peach ,marmalade1   
,peach ,pie1 ,peaches in ,brandy1       
,peaches in ,cider1 ,peaches1 ,pickled1 
,peaches1 ,spiced1 ,peaches1 to         

,conserve1 ,peaches1 to ,preserve1      
,pears1 to ,conserve1 ,pears1 to        
,preserve1 ,peas1 ,pepper ,mangoes1     
,peppers1 ,green1 to ,preserve1 ,picking
 ,geese1 ,pickle for ,butter1 ,pickle   
for ,chines1 ,pickled ,oysters1 ,pickled
 ,pork1 ,pickles1 ,vinegar1 c41         
,pickles1 ,yellow1 ,pie ,crust1 to      
,make1 ,pie1 ,beef ,steak1 ,pie1        
,chicken1 ,pie1 ,currant1 ,pie1 ,mince1 
,pie1 ,oyster1 ,pie1 ,peach1 ,pie1 ,pork
 ,mince1 ,pie1 ,puddings1 c41 ,pie1     
,rhubarb1 ,pie1 ,sweet ,potato1 ,pies1  
to ,stew fruit for1 ,pies1 to make      
,common1 ,pig1 to ,roast a1 ,pigeons1   
,pigs' ,feet1 ,pigs' ,head1 ,pine ,apple
 ,syrup1 ,pine ,apples1 ,plaster1       
,adhesive1 ,plum ,cake1 ,plum ,cake1    
raised1 ,plums1 ,green ,gage1 ,poached  
,eggs1 ,poison1 ,remedy for1 ,poke and  
,greens1 ,pokeberry ,juice1 to ,stain   
,ices1 ,pone1 ,cold ,water1 ,pone1      
,lightened1 ,pone1 ,virginia1 ,pork     
,stew ,pie1 ,pork1 or ,mutton1 to ,corn1
 ,pork1 to ,fry and ,stew1 ,pork1 to    

,pickle1 ,pork1 to ,roast1 ,porridge1   
,corn ,meal1 ,porridge1 ,milk1 ,porter  
,beer1 ,pot ,pie1 ,potash ,soap1 ,potato
 ,starch1 ,potato ,yeast1 ,potato       
,yeast1 with ,sugar1 ,potatoes1 ,sweet1 
,potatoes1 to ,boil1 ,potatoes1 to ,fry1
 ,potatoes1 to ,stew1 ,poultice1 ,bread 
and ,milk1 ,poultice1 ,cream1 ,poultice1
 ,flaxseed1 ,pound ,cake1 ,poultice1    
,hop1 ,poultice1 ,onion1 ,poultice1     
,ley1 ,poultice1 ,lily1 ,poultice1      
,sassafras1 ,precautions against ,fire1 
,precipitate ,ointment1 ,preserves1     
,candied1 ,preserves1 ,jellies1 c41     
,pudding of ,corn ,meal4 ,pudding of    
whole ,rice1 ,pudding1 ,apple1 ,pudding1
 ,arrow ,root1 ,pudding1 ,baked ,beef1  
,pudding1 ,baked1 ,pudding1 ,balloon1   
,pudding1 ,beef ,steak1 ,pudding1       
,bird's ,nest1 ,pudding1 ,boiled        
,indian1 ,pudding1 ,boiling1 ,pudding1  
,bread1 ,pudding1 ,butter1 ,pudding1    
,chicken1 ,pudding1 ,coaco nut1         
,pudding1 ,custard ,bread1 ,pudding1    
,custard ,hasty1 ,pudding1 ,elkridge1   

,huckleberry1 ,pudding1 ,huckleberry1   
,pudding1 ,lemon1 ,pudding1 ,new        
,england ,hasty1 ,pudding1 ,plain ,rice1
 ,pudding1 ,potato1 ,pudding1 ,preserve1
 ,pudding1 ,pumpkin1 ,pudding1 ,quince1 
,pudding1 ,rice1 ,pudding1 ,richmond1   
,pudding1 ,suet1 ,pudding1 ,sweet       
,potato1 ,pudding1 ,switzerland1        
,pudding4 ,green ,corn1 ,puddings1 in   
little ,pans1 ,puff ,paste1 ,pumpkins1  
to ,bake1 ,pumpkins1 to ,boil1          
,pumpkins1 to ,dry1 ,pumpkins1 to       
,preserve1 ,putty1 to ,remove1  ,q4     
,queen ,cake1 ,quick ,biscuit1 ,quick   
,waffles1 ,quince ,jelly1  ,r4  ,rabbits
 and ,squirrels1 ,racahaut ,chocolate1  
,rag ,carpet1 to make a1 ,raisins in    
,syrup1 ,raspberries1 to ,preserve1     
,raspberry ,vinegar1 ,raspberry ,wine1  
,rats and ,roaches1 to destroy1 ,red    
,mixture1 ,red1 to ,color1 ,remarks on  
,carving1 and the behavior of children  
at table1 ,remarks to ,encourage ,young 
,housekeepers in their first attempts1  
,remarks upon a ,cough1 ,remedies1      

,simple1 ,rendering ,lard and ,tallow1  
,rennet ,whey1 ,rennet ,wine1 ,rennet1  
for ,cheese1 ,rheumatism1 ,rhubarb      
,pies1 ,rhubarb1 ,spiced1 ,rica         
,pudding1 ,rice ,cakes1 ,rice ,dish with
 ,fruit1 ,rice ,dumplings4 ,rice ,flour 
,pound ,cake1 ,rice ,flour ,sponge      
,cake1 ,rice ,flummery1 ,rice ,fritters1
 ,rice ,milk1 ,rice ,muffins1 ,rice     
,pudding1 ,plain1 ,rice ,waffles1 ,rice1
 ,stewed with ,chicken1 ,rice1 to ,boil1
 ,rich ,fruit ,cake1 ,richmond ,pudding1
 ,roasting ,coffee1 ,roasting ,meat1    
,rock ,fish1 to ,stew or ,bake1 ,rolls1 
,boiled ,milk1 ,rolls1 ,bread4 ,rolls1  
,carolina ,corn1 ,rolls1 ,egg4 ,rolls1  
,french1 ,rolls1 ,mush1 ,rolls1 ,potato1
 ,rolls1 ,soft1 ,rolls1 ,twist1 ,rolls1 
,water1 ,rose ,brandy1 ,rose ,conserve1 
,rose ,water1 ,rusk for ,drying1 ,rusk1 
,rusk1 ,bread1 ,rye1 ,mush1  ,s4  ,sago1
 ,salad1 ,chicken4 ,sally ,lunn1        
,salsify or ,oyster ,plant1 ,salt ,cod1 
,salt ,salmon1 to ,boil1 ,salt ,shad1 to
 ,boil1 ,salt ,shad1 to ,broil1 ,salve  

for ,burns1 ,salve for ,corns1 ,salve1  
,dealer's1 ,salaeratus ,biscuit1        
,salaeratus ,cake1 ,sassafras ,poultice1
 ,sauce1 ,celery1 ,sauce1 ,cream1       
,sauce1 ,egg1 ,sauce1 ,molasses1 ,sauce1
 ,mushroom1 ,sauce1 ,oyster1 ,sauce1    
,tomato1 ,sauce1 ,white1 ,sauce1 ,wine1 
,sausage ,meat1 ,sausage1 ,bologna1     
,sausage1 ,liver1 ,scalds and ,burns1   
,scarlet1 to ,dye1 ,scolloped ,oysters1 
,scrapple1 ,screw ,dumplings1 ,scurvy of
 the ,gums1 ,shad1 to ,broil1 or ,bake1 
,shad1 to put up1 and ,herring1 ,short  
,cake1 ,silver1 to ,clean1 ,simple      
,remedies1 ,skim ,curds of ,whey1 ,skim 
,curds1 ,slaw1 ,cold1 ,smearcase1 or    
,cottage ,cheese1 ,snow ,cream1 ,snow   
,fritters1 ,soap ,stones1 ,soap1 ,soap1 
,hard1 ,soap1 ,later ,saving1 ,soap1    
,potash1 ,soap1 ,volatile1 ,sore ,mouth1
 ,infants1 ,sore ,throat1 for a1 ,soup  
of ,dried ,beans1 ,soup1 ,beef ,shin4   
,soup1 ,calf's ,head1 ,soup1 ,chicken1  
,soup1 ,giblet1 ,soup1 ,gumbo1 ,soup1   
,mutton1 ,soup1 ,oyster1 ,soup1 ,pea1   

,soup1 ,shin1 ,soup1 ,vegetable1 ,soups1
 ,souse1 ,spermaceti1 to take out of    
cloth1 ,spice-wood ,berries1 ,spiced    
,beef1 ,spiced ,peaches1 ,spider1 for   
the ,bite of a1 ,sponge ,cake1 ,sprained
 ,ankle1 ,sprained ,limb1 ,spruce ,beer1
 ,squashes1 or ,cymblings1 ,squirrels   
and ,rabbits1 ,st4 ,johnswort ,ointment1
 ,stains1 to take out of ,linen1        
,starch1 ,common1 ,starch1 ,corn1       
,starch1 ,potato1 ,starching ,clear1    
,steak1 ,beef1 ,stew1 ,irish1 ,sting of 
a ,bee1 ,stir-about1 ,stopper1 to       
,remove from a ,decanter1 ,stoves or    
,grates1 to ,clean1 ,stoves1 to ,mend1  
,straw under ,carpets1 ,strawberries1   
,string ,beans1 ,stuffing1 or ,dressing1
 ,suet ,pudding1 ,suet1 to keep ,several
 ,months1 ,sugar1 to ,clarify1 ,summer  
,diseases4 ,sweet ,bread1 ,veal1 ,sweet 
,potato ,pie1 ,sweet ,potato ,pudding1  
,sweet ,potatoes1 ,switzerland ,pudding1
 ,syrup of ,lemon ,juice1 ,syrup1       
,currant1 ,syrup1 ,hoarhound1 and       
,elecampane1 ,syrup1 ,lemon1 ,syrup1    

,liverwort1 ,syrup1 ,pine ,apple1       
,syrup1 ,raisins in1 ,syrups and ,ices1 
,t4  ,table ,cloths1 ,taffy1 or         
,molasses ,candy1 ,tallow1 to ,render1  
,tapioca1 ,tar ,ointment1 ,tea1 ,tea1   
,beef1 ,tea1 ,black1 ,tea1 ,ginger1     
,teeth1 ,cleaning the1 ,terrapins1      
,tetter1 ,cure for the1 ,tetter1 ,warts1
 c41 ,throat1 ,sore1 ,tin ,kitchens1    
,roasting in1 ,tincture1 ,huxham's      
,bark1 ,toast ,water1 ,toast for the    
,sick1 ,toast1 ,cream1 ,toast1 ,milk1   
,tomato ,catsup1 ,tomato ,figs1 ,tomato 
,jelly1 ,tomato ,omelet1 ,tomato ,sauce1
 ,tomatoes for ,winter ,use1 ,tomatoes1 
,green1 for ,pies1 ,tomatoes1 to ,bake1 
,tomatoes1 to ,broil1 ,tomatoes1 to     
,fry1 ,tomatoes1 to ,pickle1 ,tomatoes1 
to ,preserve1 ,tomatoes1 to ,stew1      
,tongue and ,brains1 ,tongue1 to ,boil1 
,tongues1 to ,cure a ,dozen1            
,tooth-ache1 ,trifle1 ,turkey1 to ,boil1
 ,turkey1 to ,roast1 ,turnips1 ,twist   
,rolls1  ,v4  ,vanilla1 ,veal ,cutlets1 
,veal ,hash1 ,veal and ,lamb1 to ,roast1

 ,veal and ,mutton ,broth1 ,veal's      
,liver1 to ,fry1 ,veal1 ,stuffed ,leg   
of1 ,veal1 to ,boil1 ,veal1 to ,fry and 
,stew1 ,vegetable ,soup1 ,vegetables1   
,vegetables1 to keep1 in ,winter1       
,vermicelli1 ,vials1 to ,clean1         
,vinegar1 ,raspberry1 ,vinegar1 to      
,make1 ,virginia ,hoe ,cake1 ,virginia  
,pone1 ,virginia ,yellow ,pickles1      
,volatile ,soap1  ,w4  ,waffles1 ,wafer 
,cakes1 ,waffles1 ,quick1 ,waffles1     
,rice1 ,walls1 ,papered1 to clean1      
,walnut ,catsup1 ,walnut ,cheese1       
,walnuts1 ,black1 to ,pickle1 ,walnuts1 
,english1 ,walnuts1 ,white1 to ,pickle1 
,warner's ,cordial1 ,warts1 ,wash for   
,hearths1 ,wash for ,sore ,ears1        
,washes1 ,white or ,colored1 ,washing   
,calicoes1 ,washing ,windows1           
,washington ,cake1 ,water1 ,apple1      
,water1 ,filtering1 ,water1 to ,purify1 
,water1 to keep ,cool in ,summer1       
,watermelon ,rind1 ,wax and ,spermaceti1
 to take out of cloth1 ,weather proof1  
,cement1 ,whey1 ,rennet1 ,whey1 ,skim   

,curds1 ,whey1 ,wine1 ,whips1 ,white    
,beans1 ,dried1 ,white ,sauce1 ,white   
wash1 to ,mix1 ,whooping ,cough1 for1   
,wine ,sauce1 ,wine ,whey1 ,wine1       
,blackberry1 ,wine1 ,currant1 ,wine1    
,elderberry1 ,wine1 ,ginger1 ,wine1     
,gooseberry1 ,wine1 ,mulled1 ,wine1     
,raspberry1 ,wine1 ,rennet1 ,wines1     
,cordials1 c41 ,woollens and ,furs1 to  
keep1 ,woollens1 to ,dye1 ,worms1       
,wounds and ,cuts1  ,y4  ,yeast1 ,yeast 
,dry1 ,yeast1 ,corn1 ,yeast1 ,milk1     
,yeast1 ,potato1 ,yellow ,ochre wash1   
,yellow ,pickles1 ,yellow wash1 ,chrome1
 ,yellow1 to ,dye1