CONTENTS.	XV
	PAGE:
	Cream	shampo.	Cold	cream	(honey-and-almond).	Cream	(Recamier).
	Cream	(quince-seed).	Cream-balm.	Cold	cream	(cucumber).	Cold	cream
	(pornmade-divme).	Camphor-paste.	Creain	or	marrow	pomade.	Per-
	fumes,	soaps,	colognes,	etc.	Compound	essence	of	orris-root.	White-
	lilac	extract.	Jonquille-extract.	Two	recipes	for	verbena-extract.	Win-
	tergreen-extract.	Lily-of-the-valley	extract.	Mignonette-extract.	New-
	mown-hay	extract.	Stephanotis-extract.	Orange-nower	extract.	Musk-
	extract.	Marie	Stuart	extract.	Violet	extract.	Wood-violet	extract.
	Three	recipes	for	inexpensive	perfumes.	Sicilian	essence.	Handkerchief
	perfume.	Essence	of	Peruvian	balsam.	Heliotrope	bouquet.	Mixed	scent.
	Compound	essence	of	Tonquin-bean.	Heliotrope-water.	Christiani's
	volatile	essence.	New-mown	hay.	New	garden	nosegay.	Powder	of	a
	thousand	flowers.	Lavender-powder.	Rose-powder.	Verbena-powder.
	VioleUpowder.	Heliotrope-sachet.	Geranium-sachet.	White-rose	solid
	perfume.	Lavender	solid	perfume.	Bouquet	solid	perfume.	Cologne
	solid	perfume.	Rose-soap.	Vanilla-soap.	Frangipanni-soap.	Lavender-
	soap.	Orauge-flower	soap.	Cedar-soap.	Shaving	soap.	Persian	bouquet.
	Three	recipes	for	Florida-water.	Eau-du-Portugal.	Eau-du-botot.
	Orange-flower-water.	Violet-water.	Two	recipes	for	Lavender-water.
	Geranium-water.	Two	recipes	for	Hungary-water.	Triple	espnt-de-rose.
	Eucalyptus-water.	Magnolia-sachet.	Rose-sachet.	Verbena-sachet.	Vio-
	let-sachet.	Two	recipes	for	violet-sachet.	Rose-sachet.	Sachet-powder.
	Two	recipes	for	first-quality	cologne.	Two	recipes	for	second-quality
	cologne.	Thum's	cologne.	Farina-cologne.	Two	recipes	for	cologne.
	Graves's	white-rose	cologne.	Antiseptic	cologne.	White-rose	cologne.
	Christiani's	ammoniated	cologne.	Myrtle-cologne.	Narcissus-cologne.
	Pink-cologne.	Sweet-pea	cologne.	Polyanthus-cologne.	Toilet	prepara-
	tions.	Antiseptic	solution.	Bay	rum.	Bleach	(Madame	Ruprpert's	face-
	bleach).	Two	recipes	for	blonde	powder.	Complexion-wash	(lait-vir-
	ginal).	Complexion-wash.	Dentifrice.	Tooth-powder	(quinine).	Denti-
	frice	(antiseptic).	Dentifrice	(French).	Dentifrice	(camphor-chalk).
	Tooth-powder	(sepia).	Tooth-powder	(Peruvian	bark).	Tooth-powder
	(borax	and	myrrh).	Tooth-powder	(rose).	Dentifrice	(Reid's	antiseptic
	liquid).	Dentifrice	(Rushmere	antiseptic	liquid).	Dentifrice	(Rushmere
	liquid).	Tooth-powder	(Peruvian	bark).	Dentifrice	(East	India	liquid).
	Tooth-paste	(ruby).	Dentifrice	(tannin).	Tooth-paste	(soap-bark	and
	areca).	Dentifrice	(wild	cherry).	Cream	(antiseptic	dental).	Two	recipes
	for	emulsion	(rose).	Eyebrow-pencil.	Eye-wash.	Eye-lid	paste	(kohl).
	Two	recipes	fcr	glycerine-balsam.	Glycerine	fragrant	cream.	Glycerine-
	balsam.	Glycerine-lotion.	Glycerine-cream.	Glycerine	or	boroglyceride
	cream.	Glycerine-jelly	(plain).	Glycerine-jelly	(carbolated).	Glycerine-
	jelly	(solid).	Glycerine-lotion	(borated).	Glycerine-cream.	Glycerine
	cold	cream.	Hair-lotion	(quinine-and-glycerine).	Hair-oil	(lemon).
	Three	recipes	for	hair-lotion.	Hair-lotion	(quinine).	Hair-lotion	(crown).
	Hair-lotion	(quino-jaborandi).	Hair-curling	fluid.	Hair-lotion.	Lanolin-
	milk.	Four	recipes	for	lanolin-cream.	May-dew	milk.	Milk	of	elder-
	flowers.	Milk	of	dandelion.	Three	recipes	for	milk	of	bitter	almonds.
	Milk	of	cucumber.	Magnolia-balm.	Nail	and	lip	pomade	(rosaline).
	Mouth-wash	(disinfectant).	Mouth-wash	(horse-radish).	Mouth-wash
	(honey).	Mouth-wash	(mentholine).	Mouth-wash	(cosmos).	Mouth-wash
	(violet).	Five	recipes	for	mouth-wash.	Mouth-wash	(disinfectant).	Two
	recipes	for	perfumed	powder.	Violet-powder.	Rose-powder.	Pearl-pow-
	der.	Face-powder	(white	rose).	Face-powder	(red	rose).	Face-powder
	(Cuban	belle).	Face-powder	(fleur-de-lya).	Face-powder	(Nile-lily).
	Face-powder	(rice).	White	complexion	powder.	Pink	complexion	pow-
	der.	Face-powder	(swansdown).	Complexion-powder.	Hand-powder.
	Whitening	skin-powder.	Nail-powder.	Seven	recipes	for	infant-powder.
	Perfumed	talc.	Borated	talc.	Tannated	talc.	Salycilated	talc.	Carbo-
	lated	talc.	Aromatic	vinegar.	Hygienic	vinegar.	Cosmetic	vinegar.
	Cologne-vinegar.	Toilet	vinegar.	De	Bully's	vinaigre-aromatique.	Wig-
	paste.	Baldness.	Boils.	Three	recipes	for	burns.	Carbuncle.	Chapped
	lips.	Cracks	or	fissures	of	hands,	feet,	and	lips.	Three	recipes	for
	chapped	hands.	Chapped	and	inflamed	hands.	Chapped	and	inflamed
	skin.	Corns	and	bunions.	Dandruff.	Dry	ekin.	Falling	of	hair.
	Freckles.	Freckles	or	liver-spots.	Freckles,	blackheads,	tan,	etc.,
	Freckles	and	tan.	Two	recipes	for	frostbite.	Itching	of	the	skin.
	Itching	piles	or	haemorrhoids.	Mosquito-powder.	Oily	or	greasy	skin,
	especially	of	the	face.	Odorous	or	stinking	sweat,	especially	of	the	hands,
	feet,	armpits,	and	other	parts	of	the	body.	Pimples,	blotches,	tetter,
	and	irritation	of	the	skin.	Pimples	on	the	face.	Protection	against
	insect	bites.	Redness	of	skin,	sunburn,	chafing.	Red	nose	and	cheeks.
	Sores	or	ulcers	of	the	skin.	Stings	of	insects.	Stye-lot'on.	Sunburn.
	Sweating	of	bands,	feet,	and	other	parts	of	the	body.	Tetter.	Warts
	and	corns.	Wax	in	the	ear.
	INDEX	471


APPENDIX	I.	485
	vidual	isolation	of	a	single	point,	the	indifferent	externality	l	of	space,	whose
	complete	semblance	is	accepted	and	imitated	by	painting.	The	single	point,
	qua	such	a	negativity	(excluding	space)	is	in	itself	a	concrete	and	active
	process	of	negation	8	within	the	attributes	of	matter,	in	the	shape	of	a	motion
	and	tremor	of	the	material	body	within	itself	and	in	its	relation	to	itself.
	Such	an	inchoate	ideality	of	matter,	3	which	appears	no	longer	as	under	the
	form	of	space,	but	as	temporal	ideality,	4	is	sound,	the	sensuous	set	down	as
	negated,	with	its	abstract	visibility	converted	into	audibility,	inasmuch	as
	sound,	so	to	speak,	liberates	the	ideal	content	from	its	immersion	in	matter.
	This	earliest	inwardness	of	matter	and	inspiration	of	soul	into	it	furnishes	the
	medium	for	the	mental	inwardness	itself	as	yet	indefinite,	and	for	the	soul	5
	into	which	mind	concentrates	itself;	and	finds	utterance	in	its	tones	for	the
	heart	with	its	whole	gamut	of	feelings	and	passions.	.	Thus	music	forms	the
	centre	of	the	romantic	arts,	just	as	sculpture	represents	the	central	point
	between	architecture	and	the	arts	of	romantic	subjectivity.	Thus,	too,	it
	forms	the	point	of	transition	between	abstract	spatial	sensuousness,	such	as
	painting	employs,	and	the	abstract	spirituality	of	poetry.	Music	has	within
	itself,	like	architecture,	a	relation	of	quantity	conformable	to	the	understanding,
	as	the	antithesis	to	emotion	and	inwardness	;	and	has	also	as	its	basis	a
	solid	conformity	to	law	on	the	part	of	the	tones,	of	their	conjunction,	and	of
	their	succession.
	iii.	As	regards	the	third	and	most	spiritual	mode	of	representation	of	the
	romantic	art-type,	we	must	look	for	it	in	poetry.	Its	characteristic	peculiarity
	lies	in	the	power	with	which	it	subjects	to	the	mind	and	to	its	ideas	the	sen
	suous	element	from	which	music	and	painting	in	their	degree	began	to	liber
	ate	art.	For	sound,	the	only	external	matter	which	poetry	retains,	is	in	it	no
	longer	the	feeling	of	the	sonorous	itself,	but	it	is	a	sign,	which	by	itself	is
	void	of	import.	And	it	is	a	sign	of	the	idea	which	has	become	concrete	in
	itself,	and	not	merely	of	indefinite	feeling	and	of	its	nuances	and	grades.	This
	is	how	sound	develops	into	the	Word&gt;	as	voice	articulates	in	itself,	whose	im
	port	it	is	to	indicate	ideas	and	notions.	The	merely	negative	point	up	to
	which	music	had	developed	now	makes	its	appearance	as	the	completely	con
	crete	point,	the	point	which	is	mind,	the	self-conscious	individual,	which,	pro
	ducing	out	of	itself	the	infinite	space	of	its	ideas,	unites	it	with	the	temporal
	character	of	sound.	Yet	this	sensuous	element,	which	in	music	was	still	im
	mediately	one	with	inward	feeling,	is	in	poetry	separated	from	the	content	of
	consciousness.	In	poetry	the	mind	determines	this	content	for	its	own	sake,
	and	apart	from	all	else,	into	the	shape	of	ideas,	and	though	it	employs	sound
	serve,"	"	fix	in	mind,"	"	idealize."	The	use	of	this	word	is	a	cardinal	point	of	his	dialectic.
	See	Wiss.	der	Logik,	i.	104.	I	know	of	no	equivalent	but	"put	by,"	provincial	Scotch
	*	put	past."	The	negation	of	space	is	an	attribute	of	music.	The	parts	of	a	chord	are	no
	more	in	space	than	are	the	parts	of	a	judgment.	Hegel	expresses	this	by	saying	that	music
	idealizes	space	and	concentrates	it	into	a	point.
	1	The	parts	of	space,	though	external	to	each	other,	are	not	distinguished	by	qualitative
	peculiarities.
	*	"Aufhebett."
	8	"	Ideality	of	matter:	"	the	distinctively	material	attribute	of	a	sonorous	body,	its	exten
	sion,	only	appears	in	its	sound	indirectly,	or	iaferentially,	by	modifying	the	nature	of	the
	sound.	It	is,	therefore,	"idealized."
	4	Succession	in	time	is	a	degree	more	"	ideal	"	than	co-existence	in	space,	because	it
	exists	solely	in	the	medium	of	memory.
	*	"	Seclc	:	"	mind	on	its	individual	side,	as	a	particular	feeling	subject.	"	Gtist	H	is	rather
	mind	as	the	common	nature	of	intelligence.	Thus	in	feeling	and	self-feeling,	mind	is	said	to
	concentrate	itself	into	a	soul.


328	Sir	Philip	Sidney.	[1585-
	beseech	your	lordship,"	he	wrote	on	the	i8th	of
	March,	"	give	your	hand	to	sending	over	the	moneys,
	or	there	will	be	some	terrible	incident	follow	to	the
	caution	towns,"	that	is,	to	Flushing,	and	to	Brielle,
	the	key	to	Rotterdam	on	the	Maas,	just	as	Flushing
	was	to	Antwerp	on	the	Scheldt	which	towns	were
	to	be	held	in	pawn	until	the	cost	of	English	assist-
	ance	was	repaid.
	One	especially	characteristic	letter	was	addressed
	to	Sir	Francis	Walsingham	on	the	24th	of	March.
	Sidney	excused	himself	for	distressing	his	father-in-
	law	by	his	complaints	and	entreaties	to	the	Queen
	and	her	ministers.	"	I	think,"	he	wrote,	"	such	is
	the	good	will	it	pleaseth	you	to	bear	me	that	my
	part	of	the	trouble	is	something	that	troubles	you.
	But,	I	beseech	you,	let	it	not.	I	had	before	cast	my
	count	of	danger,	want	and	disgrace	;	and,	before
	God,	sir,	it	is	true	in	my	heart,	the	love	of	the	cause
	doth	so	far	overbalance	them	all,	that,	with	God's
	grace,	they	shall	never	make	me	weary	of	my	resolu-
	tion.	If	her	Majesty	were	the	fountain,	I	would
	fear,	considering	what	I	daily	find,	that	we	should
	wax	dry.	But	she	is	but	a	means	whom	God	useth	;
	and,	I	know	not	whether	I	am	deceived,	but	I	am
	faithfully	persuaded	that,	if	she	should	withdraw
	herself,	other	springs	would	rise	to	help	the	action	;
	for	methinks	I	see	the	great	work	indeed	in	hand
	against	the	abusers	of	the	world,	wherein	it	is	no
	greater	fault	to	have	confidence	in	man's	power	than
	it	is	too	hastily	to	despair	of	God's	work.	I	think	a
	wise	and	constant	man	ought	never	to	grieve	while
	he	doth	play,	as	a	man	may	say,	his	own	part	truly,


GENERA^
	1878.	Collins.
	NOTES.
	1
	1-6
	8-1
	26-3
	13-1
	7-7
	31-4
	14-7
	..
	2
	4-9
	1G-2
	9-4
	*19-8
	5-1
	14-7
	11-6
	1	14-9
	3
	12-6
	35-0
	13-3
	38-3
	22-9
	8-8
	21-8
	2	25-4
	4
	16-2
	51-2
	59-0
	59-6
	56-2
	3G-8
	46-5
	3	48-8
	5
	35-2
	G2-1
	119-3
	97-4
	90-3
	78-6
	80-5
	4	77-0
	6
	46-9
	G7-1
	136'9
	124-9
	94-8
	131-8
	100-4
	5	91-1
	7
	39-9
	67-0
	104-1
	95-4
	77-7
	113-8
	83-0
	G	83-0
	8
	29-7
	50-4
	83-4
	G9-8
	Gl-0
	99-7
	65-7
	7	65-G
	9
	23-5
	26-3
	61-8
	63-2
	45-4
	67-7
	48-0
	8	49-0
	10
	1G-2
	9-4
	38-5
	52-7
	45-2
	43-1
	34-2
	9	34-6
	11
	6-1
	13-3
	23-0
	38-5
	31-4
	18-9
	21-9
	10	24-G
	12
	3-9
	59-0
	13-1
	21-0
	14-7
	11	-a
	20-5
	11	22-5
	13
	2-6
	119-3
	19-3
	7-7
	Q	Q
	8
	7-0
	27-5
	1	2	3
	1	=	1811-1823.
	2	=	1824-183G.
	3	=	1832-1844.
	456
	4	=	1843-1855.
	5	=	1855-1	8G7.
	6	=	1SG5-1877.
	7	8
	7	Means.
	8	Meaii	Cycle.
	*	19	-8,	iu	5th	col.,	2nd	line,	is	evidently	a	misprint	for	19-3.
	Collins,	J.	J.	'	(B.	8.)
	(Page	4.)	The	weather	predictions	cabled	by	the	'	New	York	Herald'	to	its	London
	office,	commenced	February	14,	1877,	and	a	large	percentage	were	fulfilled.	Except	in
	(Page	5)	few	cases	recent	works	on	meteorology	are	barren	of	original	information.	They
	are	chiefly	made	up	of	quotations	from	earlier	works	and	the	experience	of	isolated
	observers.	We	find	in	America	that	many	branches	of	trade	are	seriously	affected	by
	weather	changes,	and	that	timely	warnings	are	calculated	to	insure	against	losses	that
	would	in	their	absence	be	sustained.	The	great-grain	producing	districts	of	the	Western
	States	send	their	produce	to	the	eastern	sea-board.	Sudden	and	severe	storms	affect	the
	conditions	of	the	roads,	and	thus	cause	delays,	at	the	same	time	that	the	produce	is	liable
	to	damage.	Hence	both	producer	and	dealer	welcome	all	information	as	to	weather.
	The	same	state	of	feeling	must	exist	wherever	trade	flourishes	and	agriculture	repre-
	sents	wealth.	To	the	seaman	a	timely	warning	is	of	paramount	importance.	Timely
	storm-signals	are	useful	to	an	army	on	campaign,	and	the	variations	in	the	conditions
	of	the	weather	must	be	recognized	in	all	the	operations	of	an	army,	otherwise	great
	disasters	may	overtake	it.	Many	difficulties	incidental	to	warfare	would	be	avoided	by
	having	a	special	military	service	of	meteorologists.
	Meldrum,	C.	(B.	20.)	?
	(Page	448.)	From	an	examination	of	the	rainfall	(1872	to	1875)	at	144	stations	in
	different	parts	of	the	world,	the	conclusion	is	drawn	that	there	is	a	rainfall-cycle	of	the
	same	duration	as	the	sunspot-cycle,	and	nearly	coincident	with	it,	both	the	sun-spots
	and	the	rainfall	attaining	a	minimum	in	the	eleventh,	first,	and	second	years	of	the
	cycle,	and	a	maximum	in	the	fifth.	As	Hunter	found	this	to	be	so,	I	examined	his
	method.	A	remarkable	rainfall-cycle	had	been	previously	obtained	for	Bombay	nearly
	coincident	with	the	sun-spot	cycle,	as	also	for	Anjarakandy,	Calcutta,	and	Nagpur.
	Hunter's	method	was	to	commence	with	1876,	and	taking	backward	as	far	as	the
	122


AQUEOUS	VAPOUR	1845.	Daniel!	NOTES.
	'	Spring	of	the	'	[are	words	added	in	this	edition,	at	the	passage	indicated	in	notes
	1823	edL,	p.	58.]
	*	Ee-evaporated	'	[in	place	cf	re-dissolved,	in	1823	edition,	p.	58.]
	(Page	95.)	[Asterisks	added	to	constituent	temperature	column	of	table	on	p.	62
	of	1823	edition	opposite	64'4,	12'8	and	30'7.]
	'	Steam	'	[for	stream,	1823	edition,	p.	64].
	(Page	97.)	[*	is	added	to	44.9	in	sensible	temperature	column,	and	to	64.4	in	con-
	stituent	temperature	column.	See	notes,	1823	edition,	p.	64.]
	(Page	103.)	[The	decimal	point	is	here	prefixed	to	.368,	.507	and	.786,	omitted	in
	1823	edition,	p.	71.]
	(Page	108.)	'	Elasticity	'	[substituted	for	quantity,	in	1823	edition,	p.	75.]
	(Page	109.)	*	Elasticity	of	that'	[instead	of	weight	in	1823	edition,	p.	77],	and
	compound	[for	natural,	1823	edition,	p.	77.]
	(Page	110.)	*	Deposition'	[for	decomposition	in	1823	edition,	p.	78],	and	13500
	[for	3500	on	same	page.]
	(Page	113.)	'	[added	in	place	indicated	in	notes,	1823,	p.	80.]
	(Page	114.)	[The	following	addition	is	made	after	'	mixed	atmosphere.'	See	notes,
	1823,	p.	82.]
	The	elasticity	of	the	vapour	at	the	surface	of	the	sphere	is	no	guide	to	the	mean
	pressure	of	the	total	aqueous	atmosphere	;	nor	by	deducting	the	amount	of	that	elastic
	(Page	115)	force	from	the	total	atmospheric	pressure	do	we	obtain,	as	has	been	supposed,
	the	simple	pressure	of	the	dry	gas	;	for	it	must	be	remembered	that	from	the	difference
	of	their	specific	gravities	the	principal	effect	of	mixing	vapour	with	an	unconfined	dry
	gaseous	atmosphere	is	the	expansion	of	the	latter,	which,	considered	alone,	like	the
	expansion	of	heat	in	a	column	of	air,	will	cause	a	different	distribution	of	weight	among
	its	upper	horizontal	sections	without	proportionally	distributing	the	total	pressure	at	its
	base.
	[Table	xxxvi.	is	referred	to.	In	the	copy	consulted	by	me	it	is	placed	opposite
	p.	115	of	vol.	ii.]	.
	(Page	116.)	*	Steam	'	[for	stream,	in	1823	ed.,	p.	83].
	(Page	118.)	[Addition	to	1823	edition,	p.	84.	In	S.	E.	notes	p.	248,	the	page	114
	was	given	by	mistake	for	118.]	Neither	must	we	here	exclude	from	our	consideration
	that	vertical	circulation	of	the	air	to	which	we	have	before	referred	as	resulting	from
	the	ascent	of	the	strata	heated	by	the	surface	of	the	sphere	and	their	descent	after
	cooling	in	the	upper	regions.	It	is	obvious	how	the	evaporation	must	be	thus	ac-
	celerated	and	how	the	vapour	formed	in	the	hotter	regions	must	be	transported	into	the
	upper	current	and	precipitated	from	it	upon	the	colder	latitudes	of	the	sphere.	Indeed
	there	can	be	little	doubt	that	the	first	admixture	of	the	vapour	itself	with	the	lower
	stratum	will	give	it	a	mechanical	tendency	to	rise	which	will	greatly	assist	the	act	of
	evaporation	;	and	there	is	reason	to	think	that	the	amount	of	evaporation	experi-
	mentally	determined	by	Dr.	Dalton	in	calm	weather	greatly	exceeds	that	which	would
	result	in	a	confined	atmosphere	where	this	mechanical	action	would	be	impeded.
	(Page	133.)	[Addition	to	1823	ed.	p.	94.]	The	comparative	levity	of	the	atmo-
	sphere	of	the	southern	hemisphere	of	our	globe	may	probably	be	accounted	for	by	the
	permanent	expansion	produced	in	it	by	the	-perpetual	rise	and	precipitation	of	aqueous
	vapour	from	a	surface	almost	covered	with	sea,	and	differing	in	this	respect	so
	materially	from	the	corresponding	dry	latitudes	of	the	northern	hemisphere.
	(Page	159.)	[Addition	to	1823	ed.,	p.	118.]	If	there	be	one	point	of	more	interest
	and	importance	than	another	in	meteorology	it	is	certainly	the	perpetually	varying
	state	of	the	great	ocean	of	aqueous	vapour	which	permeates	the	gaseous	atmosphere	;
	but	it	has	hitherto	been	sadly	neglected	by	observers,	who,	even	in	the	few	observations
	which	have	been	regularly	made,	have	persevered	in	the	use	of	imperfect	instruments
	when	more	perfect	ones	have	been	at	command.	We	can	nowhere	find	mean	results
	290


COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE.
	pan	with	the	butter.	Cut	the	vegetables	in
	slices	and	add	them	with	the	herbs.	Put	in
	one-half	pint	of	water,	and	stir	it	over	a
	quick	fire	till	the	juices	are	drawn.	Fill	up
	the	stewpan	with	water,	and	when	boiling,
	add	the	salt.	Skim	well,	and	simmer	very
	gently	for	four	hours,	or	until	the	tails	are
	tender.	Take	them	out,	skim	and	strain	the
	soup,	thicken	with	flour,	and	flavor	with	the
	catsup	and	port	wine.	Put	back	the	tails,
	simmer	for	five	minutes	and	serve.
	Another	way	to	make	an	appetizing	ox
	tail	soup.	You	should	begin	to	make	it	the
	day	before	you	wish	to	eat	the	soup.	Take
	two	tails,	wash	clean,	and	put	in	a	kettle
	with	nearly	a	gallon	of	cold	water;	add	a
	nall	handful	of	salt	;	when	the	meat	is	well
	cooked,	take	out	the	bones.	Let	this	stand
	in	a	cool	room,	covered,	and	next	day,	about
	an	hour	and	a	half	before	dinner,	skim	off
	the	crust	or	cake	of	fat	which	has	risen	to
	the	top.	Add	a	little	onion,	carrot,	or	any
	vegetables	you	choose,	chopping	them	fine
	first	;	summer	savory	may	also	be	added.
	Corn	Soup.	Cut	the	corn	from	the	cob,
	and	boil	the	cobs	in	water	for	at	least	an
	hour,	then	add	the	grains,	and	boil	until	they
	are	thoroughly	done;	put	one	dozen	ears.	of
	corn	to	a	gallon	of	water,	which	will	be	re
	duced	to	three	quarts	by	the	time	the	soup
	is	done	;	then	pour	on	a	pint	of	new	milk,
	two	well-beaten	eggs,	salt	and	pepper	to
	your	taste;	continue	the	boiling	a	while
	longer,	and	stir	in,	to	season	and	thicken	it
	a	little,	a	tablespoonful	of	good	butter	rubbed
	up	with	two	tablespoonfuls	of	flour.	Corn
	soup	may	also	be	made	nicely	with	water	in
	which	a	pair	of	grown	fowls	have	been	boiled
	or	parboiled,	instead	of	having	plain	water
	for	the	foundation.
	Split	Pea	Soup.	One	pint	of	split	peas,
	previously	soaked	in	cold	water	over	night	;
	wash	in	cold	water	and	drain,	add	two-thirds
	of	a	medium-sized	carrot	sliced	;	one	onioE
	quartered,	with	a	clove	stuck	into	each	piece	;
	two	ounces	of	fat	salt	pork	cut	into	dice,
	Make	a	bouquet	of	the	following	herbs	;	one
	sprig	of	parsley,	thyme,	celery	and	one	bay
	leaf	tied	together	;	if	not	obtainable	use	one
	half	teaspoonful	of	celery	salt.	Put	on	all	to
	gether	over	a	brisk	fire	with	three	quarts	of
	cold	water.	When	it	boils	up,	set	back	and
	allow	to	cook	slowly	about	three	hours	or
	until	done.	Season	with	salt	and	pepper,
	strain	and	serve.
	Green	Pea	Soup.	Wash	a	small	quarter
	of	lamb	in	cold	water,	and	put	it	into	a	soup-
	pot	with	six	quarts	of	cold	water	;	add	to	it
	two	tablespoonfuls	of	salt,	and	set	it	over	a
	moderate	fire	let	it	boil	gently	for	two
	hours,	then	skim	it	clear;	add	a	quart	of
	shelled	peas,	and	a	teaspoonful	of	pepper;
	cover	it,	and	let	it	boil	for	half	an	hour	;
	then	having	scraped	the	skins	from	a	quart
	of	small	young	potatoes,	add	them	to	the
	soup	;	cover	the	pot	and	Tet	it	boil	for	half
	an	hour	longer	;	work	quarter	of	a	pound	of
	butter	and	a	dessert	spoonful	of	flour	together,
	and	add	them	to	the	soup	ten	or	twelve
	minutes	before	taking	it	off	the	fire.
	Serve	the	meat	on	a	dish	with	parsley
	sauce	over,	and	the	soup	in	a	tureen.
	Turtle	Soup	from	Beans.	Soak	over
	night	one	quart	of	black	beans;	next	day
	boil	them	in	the	proper	quantity	of	water,
	say	a	gallon,	then	dip	the	beans	out	of	the
	pot	and	strain	them	through	a	colander.
	Then	return	the	flour	of	the	beans,	thus
	pressed,	into	the	pot	in	which	they	were
	boiled.	Tie	up	in	a	thin	cloth	some	thyme,
	a	teaspoonful	of	summer	savory	and	parsley,
	and	let	it	boil	in	the	mixture.	Add	a	table-
	spoonful	of	cold	butter,	salt	and	pepper.
	Have	ready	four	hard-boiled	yolks	of	eggs
	quartered,	and	a	few	force	meat	balls	;	add
	this	to	the	soup	with	a	sliced	lemon,	and


HELPS	FOR	THE	HOUSEHOLD.
	229
	uaif	a	glass	of	wine	just	before	serving	the
	soup.
	This	approaches	so	near	in	flavor	to	the
	real	turtle	soup	that	few	are	able	to	distin
	guish	the	difference.
	Philadelphia	Pepper	Pot.	Put	two
	pounds	of	tripe	and	four	calves'	feet	into	the
	soup-pot	and	cover	them	with	cold	water	;
	add	a	red	pepper,	and	boil	closely	until	the
	calves'	feet	are	boiled	very	tender	;	take	out
	the	meat,	skim	the	liquid,	stir	it,	cut	the
	tripe	into	small	pieces,	and	put	it	back	into
	the	liquid	;	if	there	is	not	enough	liquid,
	add	boiling	water;	add	half	a	teaspoon-
	ful	of	sweet	marjoram,	sweet	basil,	and
	thyme,	two	sliced	onions,	sliced	potatoes,
	salt.	When	the	vegetables	have	boiled	until
	almost	tender,	add	a	piece	of	butter	rolled	in
	flour,	drop	in	some	egg	balls,	and	boil	fif
	teen	minutes	more.	Take	up	and	serve	hot.
	Macaroni	Soup.	To	a	rich	beef	or	other
	soup,	in	which	there	is	no	seasoning	other
	than	pepper	or	salt,	take	half	a	pound	of
	small	pipe	macaroni,	boil	it	in	clear	water
	until	it	is	tender,	then	drain	it	and	cut	it	in
	pieces	of	an	inch	length	;	boil	it	for	fifteen
	minutes	in	the	soup	and	serve.
	Turkey	Soup.	Take	the	turkey	bones
	and	boil	three-quarters	of	an	hour	in	water
	enough	to	cover	them	;	add	a	little	summer
	savory	and	celery	chopped	hue.	Just	before
	serving,	thicken	with	a	little	flour	(browned),
	and	season	with	pepper,	salt,	and	a	small
	piece	of	butter.	This	is	a	cheap	but	good
	soup,	using	the	remains	of	cold	turkey	which
	might	otherwise	be	thrown	away.
	Tapioca	Cream	Soup.	One	quart	of	white
	stock;	one	pint	of	cream	or	milk;	one	onion;
	two	stalks	celery	;	one-third	of	a	cupful	of
	tapioca;	two	cupfuls	of	cold	water;	one	table-
	spoonful	of	butter	;	a	small	piece	of	mace	;
	salt,	pepper.	Wash	the	tapioca	and	soak
	over	night	in	cold	water.	Cook	it	and	the
	stock	together	very	gently	foi	one	hour	g
	Cut	the	onion	and	celery	into	small	pieces,
	and	put	on	to	cook	for	twenty	minutes	with
	the	milk	and	mace.	Strain	on	the	tapioca
	and	stock.	Season	with	salt	and	pepper,
	add	butter,	and	serve.
	Onion	Soup.	One	quart	of	milk,	six	large
	onions,	yolks	of	four	eggs,	three	tablespoon-
	fuls	of	butter,	a	large	one	of	flour,	one	cup
	ful	of	cream,	salt,	pepper.	Put	the	butter	in
	a	frying	pan.	Cut	the	onions	into	thin
	slices	and	drop	in	the	butter.	Stir	until
	they	begin	to	cook	;	then	cover	tight	and
	set	back	where	they	will	simmer,	but	not
	burn,	for	half	an	hour.	Now	put	the	milk
	on	to	boil,	and	then	add	the	dry	flour	to	the
	onions	and	stir	constantly	for	three	minutes
	over	the	fire	;	then	turn	the	mixture	into	the
	milk	and	cook	fifteen	minutes.	Rub	the
	soup	through	a	strainer,	return	to	the	fire,
	season	with	salt	and	pepper.	Beat	the	yolks
	of	the	eggs	well,	add	the	cream	to	them
	and	stir	into	the	soup.	Cook	three	minutes,
	stirring	constantly.	If	you	have	no	cream,
	use	milk,	in	which	case	add	a	tablespoonful
	of	butter	at	the	same	time.	Pour	over	fried
	croutons	in	a	soup	tt	1-ro	en.
	This	is	a	refreshing	dish	when	one	is
	fatigued.
	Pea	Soup.	Put	a	quart	of	dried	peas	into
	five	quarts	of	water	;	boil	for	four	hours	and
	then	add	three	or	four	large	onions,	two
	heads	of	celery,	a	carrot,	two	turnips,	all
	cut	up	rather	fine.	Season	with	pepper	and
	salt.	Boil	two	hours	longer,	and	if	the	soup
	becomes	too	thick	add	more	water.	Strain
	through	a	colander	and	stir	in	a	tablespoon
	ful	of	cold	butter.	Serve	hot,	with	small
	pieces	of	toasted	bread	placed	in	the	bottom
	of	the	tureen.
	Noodles	for	Soup.	Beat	up	one	egg
	light,	add	a	pinch	of	salt,	and	flour	enough
	I	to	make	a	very	stiff	dough	;	roll	out	very


COURTSHIP.	MARRIAGE	AND	DOMESTIC	LIFE.
	dim,	like	thin	pie	crust,	dredge	with	flour
	to	keep	from	sticking.	Let	it	remain	on	the
	bread	board	to	dry	for	an	hour	or	more	;	then
	roll	it	up	into	a	tight	scroll,	like	a	sheet	of
	music.	Begin	at	the	end	and	slice	it	into
	slips	as	thin	as	straws.	After	all	are	cut,
	mix	them	lightly	together,	and	to	prevent
	them	sticking,	keep	them	floured	a	little
	until	you	are	ready	to	drop	them	into	your
	soup,	which	should	be	done	shortly	before
	dinner,	for	if	boiled	too	long	they	will	go	to
	pieces.
	Force-Meat	Balls	for	Soup.	One	cup
	ful	of	cooked	veal	or	fowl	meat,	minced;
	mix	with	this	a	handful	of	fine	bread-crumbs,
	the	yolks	of	four	hard-boiled	eggs	rubbed
	smooth	together	with	a	tablespoonful	of
	milk;	season	with	pepper	and	salt;	add	a
	half	teaspoonful	of	flour,	and	bind	all	together
	with	two	beaten	eggs;	the	hands	to	be	well
	floured,	and	the	mixture	to	be	made	into	lit
	tle	balls	the	size	of	a	nutmeg	;	drop	into	the
	soup	about	twenty	minutes	before	serving.
	Egg	Balls	for	Soup.	Take	the	yolks	of
	six	hard-boiled	eggs	and	half	a	tablespoon
	ful	of	wheat	floui,	rub	them	smooth	with
	the	yolks	of	two	raw	eggs	and	a	teaspoonful
	of	salt;	mix	all	well	together;	make	it	in
	balls,	and	drop	them	into	the	boiling	soup	a
	few	minutes	before	taking	it	up.	Used	in
	green	turtle	soup.
	Vermicelli	Soup	Swell	quarter	of	a
	pound	of	vermicelli	in	a	quart	of	warm	water,
	then	add	it	to	a	good	beef,	veal,	lamb,	or
	chicken	soup	or	broth,	with	quarter	of	a
	pound	of	sweet	butter;	let	the	soup	boil	for
	fifteen	minutes	after	it	is	added.
	Spring	Vegetable	Soup.	Half	pint	green
	peas,	two	shredded	lettuces,	one	onion,	a
	small	bunch	of	parsley,	two	ounces	butter,
	the	yolks	of	three	<eggs,	one	pint	of	water,
	one	and	a	half	quarts	of	soup	stock.	Put	in
	\	stewpan	the	lettuce,	onion,	parsley	and
	butter,	with	one	pint	of	water,	and	let	them
	simmer	till	tender.	Season	with	salt	and
	pepper.	When	done	strain	oif	the	vegeta
	bles,	and	put	two-thirds	of	the	liquor	with
	the	stock.	Beat	up	the	yolks	of	the	eggs
	with	the	other	third,	toss	it	over	the	fire,
	and	at	the	moment	of	serving	add	this	with
	the	vegetables	to	the	strained-ofF	soup.
	Celery	Soup.	Celery	soup	may	be	made
	with	white	stock.	Cut	down	the	white	of
	half	a	dozen	heads	of	celery	into	little	pieces
	and	boil	it	in	four	pints	of	white	stock,	with	a
	quarter	of	a	pound	of	lean	ham	and	two
	ounces	of	butter.	Simmer	gently	for	a	full
	hour,	then	strain	through	a	sieve,	return	the
	liquor	to	the	pan,	and	stir	in	a	few	spoonfuls
	of	cream	with	great	care.	Serve	with	toast
	ed	bread	and,	if	liked,	thicken	with	a	little
	flour.	Season	to	taste.
	Tomato	Soup.	No.	i.	Place	in	a	kettle
	four	pounds	of	beef.	Pour	over	it	one	gallon
	of	cold	water.	Let	the	meat	and	water	boil
	slowly	for	three	hours,	or	until	the	liquor	is
	reduced	to	about	one-half.	Remove	the	meat
	and	put	into	the	broth	a	quart	of	tomatoes
	and	one	chopped	onion	;	salt	and	pepper	to
	taste.	A	teaspoonful	of	flour	should	be	dis
	solved	and	stirred	in,	then	allowed	to	boil
	half	an	hour	longer.	Strain	and	serve	hot
	Canned	tomatoes	may	be	used	instead	of
	fresh	ones.
	Tomato	Soup.	No.	2.	Place	over	the
	fire	a	quart	of	peeled	tomatoes,	stew	them
	soft	with	a	pinch	of	soda.	Strain	it	so	that
	no	seeds	remain,	set	it	over	the	fire	again,
	and	add	a	quart	of	hot	boiled	milk	;	season
	with	salt	and	pepper,	a	piece	of	butter	the	size
	of	an	egg,	add	three	tablespoonfuls	of	rolled
	cracker,	and	serve	hot.	Canned	tomatoes
	may	be	used	in	place	of	fresh	ones.
	Tomato	Soup.	No.	3.	Peel	two	quarts
	of	tomatoes,	boil	them	in	a	sauce-pan	with
	an	onion	and	other	soup	vegetables	;	.-strain


HELPS	FOR	THE	HOUSEHOLD.
	nnd	add	a	level	tablespoonful	of	flour	dis
	solved	in	a	third	of	a	cup	of	melted	butter	;
	add	pepper	and	salt.	Serve	very	hot	over
	little	squares	of	bread	fried	brown	and	crisp
	in	butter.
	An	excellent	addition	to	a	cold	meat
	lunch.
	Mock	Turtle	Soup,	or	Calf's	Head.
	Scald	a	well-cleaned	calf's	head,	remove	the
	brain,	tie	it	up	in	a	cloth,	and	boil	an	hour,
	or	until	the	meat	will	easily	slip	from	the
	bone	;	take	out,	save	the	broth	;	cut	it	in	small,
	square	pieces,	and	throw	them	into	cold
	water;	when	cool,	put	it	in	a	stewpan,	and
	cover	with	some	of	the	broth	;	let	it	boil
	until	quite	tender,	and	set	aside.
	In	another	stewpan	melt	some	butter,	and
	in	it	put	a	quarter	of	a	pound	of	lean	ham,
	cut	small,	with	fine	herbs	to	taste	;	also	parsley
	and	one	onion	;	add	about	a	pint	of	the	broth;
	let	it	simmer	for	two	hours,	and	then	dredge
	In	a	small	quantity	of	flour	;	now	add	the
	remainder	of	the	broth,	and	a	quarter	bottle
	of	Madeira	or	sherry	;	let	all	stew	quietly	for
	ten	minutes	and	rub	it	through	a	medium
	sieve	;	add	the	calf's	head,	season	with	a	very
	little	cayenne	pepper,	a	little	salt,	the	juice	of
	one	lemon,	and	if	desired	a	quarter	teaspoon-
	ful	pounded	mace	and	a	dessert-spoon	sugar.
	Having	previously	prepared	force-meat
	balls,	add	them	to	the	soup,	and	five	minutes
	after	serve	hot.
	Fish	Soup.	Select	a	large,	fine	fic!i	?	clean
	it	thoroughly,	put	it	over	the	fire	with	a	suf
	ficient	quantity	of	water,	allowing	for	each
	pound	of	fish	one	quart	of	water	;	add	an
	onion	cut	fine,	and	a	bunch	of	sweet	herbs.
	When	the	fish	is	cooked,	and	is	quite	taste
	less,	strain	all	through	a	colander,	return	to
	the	fire	s	add	some	butter,	salt	and	pepper	to
	taste.	A	small	tablespoonful	of	Worcester
	shire	sauce	may	be	added	if	liked.	Serve
	*naail	squares	of	fried	bread	and	thin
	slices	of	lemon.	A	very	palatable	soup.
	Lobster	Soup,	or	Bisque.	Have	ready	3
	good	broth	made	of	three	pounds	of	veal	boil
	ed	slowly	in	as	much	water	as	will	cover	it,
	till	the	meat	is	reduced	to	shreds.	It	must
	then	be	well	strained.
	Having	boiled	one	fine	middle-sized	lobster^
	extract	all	the	meat	from	the	body	and	claws^
	Bruise	part	of	the	coral	in	a	mortar,	and	also
	an	equal	quantity	of	the	meat	Mix	them
	well	together.	Add	inace,	cayenne,	salt	and
	pepper,	and	make	them	up	into	force-meat
	balls,	binding	the	mixture	with	the	yolk	of
	an	egg	slightly	beaten.
	Take	three	quarts	of	the	veal	broth,	and	put
	into	it	the	meat	of	the	lobster	cut	into	mouth-
	fuls.	Boil	it	together	about	twenty	minutes.
	Then	thicken	it	with	the	remaining	coral
	(which	you	must	first	rub	through	a	sieve,)
	and	add	the	force-meat	balls	and	a	little	but
	ter	rolled	in	flour.	Simmer	it	gently	for	ten
	minutes	but	do	not	let	it	come	to	a	boil,	as
	that	will	injure	the	color.	Serve	with	small
	piece	of	bread	fried	brown	in	butter.
	Oyster	Soup.	Scald	one	gallon	of	oysters
	in	their	own	liquor.	Add	one	quart	of	rich
	milk	to	the	liquor,	and	when	it	conies	to	a
	boil,	skim	out	the	oysters	and	set	aside.	Add
	the	yolks	of	four	eggs,	two	good	tablespoon-
	fuls	of	butter,	and	one	of	flour,	all	mixed
	well	together,	but	in	this	order	first,	the
	milk,	then,	after	beating	the	eggs,	add	a	lit
	tle	of	the	hot	liquor	to	them	gradually,	and
	stir	them	rapidly	into	the	soup.	Lastly,	add
	the	butter	and	whatever	seasoning	you	fancy
	besides	plain	pepper	and	salt,	which	must
	both	be	put	in	to	taste	with	caution.	Celery
	salt	most	persons	like	extremely;	otheis
	would	prefer	a	little	marjoram	and	thyme;
	others,	again,	mace	and	a	bit	of	onion.	Use
	your	own	discretion	in	this	regard.
	Clam	Soup.	(French	Style.)	Mince	two
	dozen	hard-shell	clams	very	fine.	Fry	half	i


232
	COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE.
	minced	onion	in	an	ounce	of	butter	;	add	to
	it	a	pint	of	hot	water,	a	pinch	of	mace,	four
	cloves,	one	allspice	and	six	whole	pepper
	corns.	Boil	fifteen	minutes	and	strain	into
	a	sauce-pan	;	add	the	chopped	clams	and	a
	pint	of	clam-juice	or	hot	water	;	simmer	slow
	ly	two	hours	;	strain	and	rub	the	pulp	through
	a	sieve	into	the	liquid.	Return	it	to	the
	sauce-pan	and	keep	it	lukewarm.	Boil	three
	half-pints	of	milk	in	a	sauce-pan	(previously
	wet	with	cold	water,	which	prevents	burning)
	and	whisk	it	into	the	soup.	Dissolve	a	tea-
	spoonful	of	flour	in	cold	milk,	add	it	to	the
	soup,	taste	for	seasoning	;	heat	it	gently	to
	near	the	boiling	point	;	pour	it	into	a	tureen
	previously	heated	with	hot	water,	and	serve
	with	or	without	pieces	of	fried	bread	called
	croutons	in	kitchen	French.
	Clam	Soup.	Twenty-five	clams	chopped
	fine.	Put	over	the	fire	the	liquor	that	was
	drained	from	them,	and	a	cup	of	water	;	add
	the	chopped	claims,	and	boil	half	an	hour	;
	then	season	to	taste	with	pepper	and	salt	and
	a	piece	of	butter	as	large	as	an	egg	;	boil	up
	again	and	add	one	quart	of	milk	boiling	hot,
	stir	in	a	tablespoon	of	flour	made	to	a	cream
	with	a	little	cold	milk,	or	two	crackers	rolled
	fine.	Some	like	a	little	mace	and	lempu
	juice	in	the	seasoning.
	To	Fry	Fish.	Most	of	the	smaller	fish
	(generally	termed	pan-fish)	are	usually	fried.
	Clean	well,	cut	off	the	head,	and,	if	quite
	large,	cut	out	the	backbon^	and	slice	the
	body	crosswise	into	five	or	six	pieces	;	season
	with	salt	and	pepper.	Dip	in	Indian	meal
	or	wheat	flour,	or	in	beaten	egg,	and	roll	in
	bread	or	fine	cracker	crumbs	trout	and
	perch	should	not	be	dipped	in	meal	;	put	into
	a	thick	bottomed	iron	frying-pan,	the	flesh
	side	down,	with	hot	lard	or	drippings;	fry
	slowly,	turning	when	lightly	browned.
	Pan	Fish.	Place	them	in	a	thick	bottom
	firying-pan	with	heads	all	one	way.	Fill	the
	spaces	with	smaller	fish.	When	they	art
	fried	quite	brown	and	ready	to	turn,	put	a
	dinner	plate	over	them,	drain	off	the	fat;
	then	invert	the	pan,	and	they	will	be	left
	unbroken	on	the	plate.	Put	the	lard	back
	into	the	pan,	and	when	hot	slip	back	the
	fish.	When	the	other	side	is	brown,	drain,
	turn	on	a	plate	as	before,	and	slip	them	on	a
	warm	platter,	to	be	sent	to	the	table.	Leav
	ing	the	heads	on	and	the	fish	a	crispy-brown,
	in	perfect	shape,	improves	the	appearance	if
	not	the	flavor.	Garnish	with	slices	of	lemon.
	Baked	Pickerel.	Carefully	clean	and
	wipe	the	fish,	and	lay	in	a	dripping-pan
	with	enough	hot	water	to	prevent	scorchingo
	A	perforated	sheet	of	tin,	fitting	loosely,	or
	several	muffin	rings,	may	be	used	to	keep	it
	off	the	bottom.	Lay	it	in	a	circle	on	its
	belly,	head	and	tail	touching,	and	tied,	or	as
	directed	in	note	on	fish	;	bake	slowly,	basting
	often	with	butter	and	water.	When	done,
	have	ready	a	cup	of	sweet	cream	or	ijch
	milk	to	which	a	few	spoons	of	hot	water
	have	been	added	;	stir	in	two	large	spoons	of
	melted	butter	and	a	little	chopped	parsley	;
	heat	all	by	setting	the	cup	in	boiling	water;
	add	the	gravy	from	the	dripping-pan,	and
	let	it	boil	up	once	;	place	the	fish	in	a	hot
	dish,	and	pour	ovei	it	the	sauce.	Or	an	egg
	sauce	may	be	made	with	drawn	butter	;	stir
	in	the	yolk	of	an	egg	quickly,	and	the.u	a
	teaspoon	of	chopped	parsley.	It	can	be
	stuffed	or	not,	just	as	you	please.
	Boiled	Salmon.	The	middle	slice	of
	salmon	is	the	best.	Sew	up	neatly	in	&
	mosquito-net	bag,	and	boil	a	quarter	of	an
	hour	to	the	pound	in	hot	salted	water.
	When	done,	unwrap	with	care,	and	lay
	upon	a	hot	dish,	taking	care	not	to	break	it
	Have	ready	a	large	cupful	of	drawn	butter,
	very	rich,	in	which	has	been	stirred	a	table-
	spoonful	of	minced	parsley	a	nd	the	juice	of
	a	lemon.	Pour	half	upon	*he	salmon,	and


serve	the	rest	in	a	boat,
	parsley	and	sliced	eggs.
	Broiled	Salmon.	Cut	the	slices	one	inch
	thick,	and	season	them	with	pepper	and	salt	;
	butter	a	sheet	of	white	paper,	lay	each	slice
	on	a	separate	piece,	envelope	them	in	it	with
	their	ends	twisted	;	broil	gently	over	a	clear
	fire,	and	serve	with	anchovy	or	caper	sauce.
	When	higher	seasoning	is	required,	add	a
	few	chopped	herbs	and	a	little	spice.
	Steamed	Fish.	Secure	the	tail	of	the
	fish	in	its	mouth,	the	body	in	a	circle	;	pour
	over	it	half	a	pint	of	vinegar,	seasoned	with
	pepper	and	salt;	let	it	stand	an	hour	in	a
	cool	place	;	pour	off	the	vinegar,	and	put	it
	ill	a	steamer	over	boiling	water,	and	steam
	twenty	minutes,	or	longer	for	large	fish.
	When	the	meat	easily	separates	from	the
	bone	it	is	done.	Drain	well,	and	serve	on	a
	very	clean	white	napkin,	neatly	folded	and
	placed	on	the	platter;	decorate	the	napkin
	around	the	fish	with	sprigs	of	curled	parsley,
	or	with	fanciful	beet	cuttings,	or	alternately
	with	both.
	To	Broil	a	Shad.	Split	and	wash	the
	shad,	and	afterwards	dry	it	in	a	cloth.	Sea
	son	it	with	salt	and	pepper.	Have	ready	a
	bed	of	clear	bright	coals.	Grease	your	grid
	iron	well,	and	as	soon	as	it	is	hot,	lay	the
	shad	upon	it,	the	flesh	side	down	;	cover	with	a
	dripping-pan	and	broil	it	for	about	a	quarter
	of	an	hour,	or	more,	according	to	the	thick
	ness.	Butter	it	well,	and	send	it	to	the
	table.	Covering	it	while	broiling	gives	it	a
	more	delicious	flavor.
	Baked	Shad.	Many	people	are	of	the
	opinion	that	the	very	best	method	of	cook
	ing	a	shad	is	to	bake	it.	Stuff	it	with	bread
	crumbs,	salt,	pepper,	butter	and	parsley,	and
	mix	this	up	with	the	beaten	yolk	of	egg;
	fill	the	fish	with	it,	and	sew	it	up	or	fasten	a
	string	around	it.	Pour	over	it	a	little	water
	and	some	butter,	and	bake	as	you	would	a
	HELPS	FOR	THE	HOUSEHOLD.
	Garnish	with
	233
	fowl.	A	shad	will	require	from	an	hour	to
	an	hour	and	a	quarter	to	bake.	Garnish
	with	slices	of	lemon,	water	cresses,	etc.
	Dressing	for	Baked	Shad.	Boil	up	the
	gravy	in	which	the	shad	was	baked,	put	in	a
	large	tablespoonful	of	catsup,	a	tablespoonfu!
	of	brown	flour	which	has	been	wet	with	cold
	water,	the	juice	of	a	lemon,	and	a	glass	of
	sherry	or	Madeira	wine.	Serve	in	a	sauce
	boat
	To	Cook	a	Shad	Roe.	Drop	into	boiling
	water,	and	cook	gently	for	twenty	minutes	;
	then	take	from	the	fire,	and	drain.	Butter	a
	tin	plate,	and	lay	the	drained	roe	upon	it
	Dredge	well	with	salt	and	pepper,	and	spread
	soft	butter	over	it	;	then	dredge	thickly	with
	flour.	Cook	in	the	oven	for	half	an	hour,
	basting	frequently	with	salt,	pepper,	flour,
	butter	and	water.
	Baked	White	Fish.	Thoroughly	clean
	the	fish	;	cut	off	the	head	or	not,	as	preferred	,
	cut	out	the	back	bone	from	the	head	to
	within	two	inches	of	the	tail,	and	stuff	with
	the	following	:	Soak	stale	bread	in	water,
	squeeze	dry	;	cut	in	pieces	a	large	onion,	fry
	in	butter,	chop	fine;	add	the	bread,	two
	ounces	of	butter,	salt,	pepper	and	a	little
	parsley	or	sage;	heat	through,	and	when
	taken	off	the	fire,	add	the	yolks	of	two	well-
	beaten	eggs	;	stuff	the	fish	rather	full,	sew	up
	with	fine	twine,	and	wrap	with	several	coils
	of	white	tape.	Rub	the	fish	over	slightly
	with	butter	;	just	cover	the	bottom	of	a	bak
	ing	pan	with	hot	water,	and	place	the	fish	in
	it,	standing	back	upward,	and	bent	in	the
	form	of	an	S.	Serve	with	the	following
	dressing:	Reduce	the	yolks	of	two	hard'
	boiled	eggs	to	a	smooth	paste	with	twc
	tablespoonfuls	good	salad	oil	;	stir	in	half	a
	teaspoon	English	mustard,	and	add	pepper
	and	vinegar	to	taste.
	Halibut	Boiled.	The	cut	next	to	the	tail
	piece	is	the	best	to	boiL	Rub	a	little	salt


COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE.
	over	it,	soak	it	for	fifteen	minutes	in	vinegar
	and	cold	water,	then	wash	it	and	scrape	it
	until	quite	clean	;	tie	it	in	a	cloth,	and	boil
	slowly	over	a	moderate	fire,	allowing	seven
	minutes	boiling	to	each	pound	offish;	when
	it	is	half	cooked,	turn	it	over	in	the	pot	;
	serve	with	drawn	butter	or	egg	sacce.
	Boiled	halibut	minced	with	boiled	pota
	toes,	and	a	little	butter	and	milk,	makes	an
	excellent	breakfast	dish.
	Boiled	Salt	Mackerel.	Wash	and	clean
	off	all	the	brine	and	salt	;	put	it	to	soak	with
	the	meat	side	down,	in	cold	water	over	night	;
	in	the	morning	rinse	it	in	one	or	two	waters.
	Wrap	each	up	in	a	cloth	and	put	it	into	a
	kettle	with	considerable	water,	which	should
	be	cold	;	cook	about	thirty	minutes.	Take
	it	carefully	from	the	cloth,	take	out	the	back
	bones	and	pour	over	a	little	melted	butter
	and	cream	;	add	a	light	sprinkle	of	pepper.
	Or	make	a	cream	sauce	like	the	following	:
	Heat	a	small	cup	of	milk	to	scalding.
	Stir	into	it	a	teaspoonful	of	corn	starch	wet	up
	with	a	little	water.	When	this	thickens,	add
	two	tablespoonfals	of	butter,	pepper,	salt,
	and	chopped	parsley,	to	taste.	Beat	an	egg
	light,	pour	the	sauce	gradually	over	it,	put
	the	mixture	again	over	the	fire,	and	stir	one
	minute,	not	more.	Pour	upon	the	fish,	and
	serve	it	with	some	slices	of	lemon,	or	a	few
	sprigs	of	parsley	or	watei.	-cresses,	on	the	dish
	as	a	garnish.
	Stewed	Codfish.	(Salt)	Take	a	thick,
	white	piece	of	salt	codfish,	lay	it	in	cold	wa
	ter	for	a	few	minutes	to	soften	it	a	little,
	enough	to	render	it	more	easily	picked	up.
	Shred	it	in	very	small	bits,	put	it	over	the	fire
	in	a	stew-pan	with	cold	water;	let	it	come
	to	a	boil,	turn	off	this	water	carefully,	and
	add	a	pint	of	milk	to	the	fish,	or	more	accord
	ing	to	quantity.	Set	it	over	the	fire	again
	and	let	it	boil	slowly	about	three	minutes,
	now	add	a	good-sized	piece	of	butter,	a	shake
	of	pepper	and	a	thickening	of	a	tablespoon-
	ful	of	flour	in	enough	cold	milk	to	make	a
	cream.	Stew	five	minutes	longer,	and	just
	before	serving	stir	in	two	well-beaten	eggs.
	The	eggs	are	an	addition	that	could	be	dis
	pensed	with,	however,	as	it	is	very	good
	without	them.	An	excellent	breakfast	dish,
	Codfish	a	la	Mode.	Pick	up	a	teacupful
	of	salt	codfish	very	fine,	and	freshen	the
	desiccated	is	nice	to	use	;	two	cups	mashed
	potatoes,	one	pint	cream	or	milk,	two	well-
	beaten	eggs,	half	a	cup	butter,	salt	and	pep
	per	;	mix	;	bake	in	an	earthen	baking	dish
	from	twenty	to	twenty-five	minutes	;	serve
	in	the	same	dish,	placed	on	a	small	platter,
	covered	with	a	fine	napkin.
	Boiled	Fresh	Cod.	Sew	up	the	piece	of
	fish	in	thin	cloth,	fitted	to	shape;	boil	in	salt
	water	(boiling	from	the	first),	allowing	about
	fifteen	minutes	to	the	pound.	Carefully	un
	wrap,	and	pour	over	it	warm	oyster	sauce.
	A	whole	one	boiled	the	same.
	Fish	Fritters.	Take	a	piece	of	salt	cod
	fish,	pick-	it	up	very	fine,	put	it	into	a	sauce
	pan,	with	plenty	of	cold	water	;	bring	it	to	a
	boil,	turn	off	the	water,	and	add	another	of
	cold	water;	let	this	boil	with	the	fish	about
	fifteen	minutes,	very	slowly	;	strain	off	this
	water,	making	the	fish	quite	dry,	and	set
	aside	to	cool.	In	the	meantime,	stir	up	a
	batter	of	a	pint	of	milk,	four	eggs,	a	pinch	of
	salt,	one	large	teaspoonful	of	baking	powder
	in	flour	enough	to	make	thicker	than	batter
	cakes.	Stir	in	the	fish	and	fry	like	any	frit
	ters.	Very	fine	accompaniment	to	a	good
	breakfast
	Boiled	Salt	Codfish.	(New	England
	style.)	Cut	the	fish	into	square	pieces,	cover
	with	cold	water,	set	on	the	back	part	of	the
	stove;	when	hot,	pour	off	water	and	cover
	again	with	cold	water;	let	it	stand	about	foui
	hours	and	simmer,	not	boil	;	put	the	fish	oil
	a	platter,	then	cover	with	a	drawn-butter


COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE.
	over	a	slow	fire	for	about	ten	minutes	;	cover
	the	hollow	of	a	hot	platter	with	tomato
	sauce;	place	the	oysters	in	it,	but	not	cov
	ering;	garnished	with	chopped	parsley
	sprinkled	over	the	oysters.
	,	Oyster	Fritters.	Select	plump,	good-
	sized	oysters;	drain	off	the	juice,	and	to	a
	cup	of	this	juice	add	a	cup	of	milk,	a	little
	salt,	four	well-beaten	eggs,	and	flour	enough
	to	make	batter	like	griddle-cakes.
	Envelop	an	oyster	in	a	spoonful	of	this
	batter	(some	cut	them	in	halves	or	chop
	them	fine),	then	fry	in	butter	and	lard,
	mixed	in	a	frying-pan	the	same	as	we	fry
	eggs,	turning	to	fry	brown	on	both	sides.
	Send	to	the	table	very	hot.	This	is	Del-
	monico's	receipt
	Most	cooks	fry	oyster	fritters	the	same	as
	crullers,	in	a	quantity	of	hot	lard,	but	this	is
	not	always	convenient;	either	way	they	are
	excellent
	Small	Oyster	Pies.	For	each	pie	take	a
	tin	plate	half	the	size	of	an	ordinary	dinner
	plate;	butter	it,	and	cover	the	bottom	with
	a	puff	paste,	as	for	pies	;	lay	on	it	five	or	six
	Select	oysters,	or	enough	to	cover	the	bottom	;	'
	butter	them	and	season	with	a	little	salt	and
	plenty	of	pepper;	spread	over	this	an	egg
	batter,	and	cover	with	a	crust	of	the	paste,
	making	small	openings	in	it	with	a	fork.
	Bake	in	a	hot	oven	fifteen	to	twenty	minutes,
	or	until	the	top	is	nicely	browned,
	Clam	Fritters.	Take	fifty	small	or
	twenty-five	large	sand	clams	from	their
	shells;	if	large,	cut	each	in	two,	lay	them
	on	a	thickly	folded	napkin	;	put	a	pint	bowl
	of	wheat	flour	into	a	basin,	add	to	it	three
	well-beaten	eggs,	half	a	pint	of	sweet	milk,
	and	nearly	as	much	of	their	own	liquor;
	beat	the	batter	until	it	is	smooth	and	per
	fectly	free	from	lumps;	then	stir	in	the
	clams.	Put	plenty	of	lard	or	beef	fat	into	a
	thick-bottomed	frying-pan,	let	it	become	boil-
	ing	hot	;	put	in	the	batter	by	the	spoonful	?
	let	them	fry	gently	;	when	one	side	is	a	deli
	cate	brown,	turn	the	other.
	Clam	Chowder.	The	materials	needed
	are	fifty	round	clams	(quahogs),	a	large	bowl
	of	salt	pork,	cut	up	fine,	the	same	of	onions,
	finely	chopped,	and	the	same	(or	more,	if	you
	desire),	of	potatoes	cut	into	eighths	or	six=
	teenths	of	original	size;	wash	the	clams
	very	thoroughly,	and	put	them	in	a	pot	with
	half	a	pint	of	irater;	when	the	shells	are
	open	they	are	done	;	then	take	them	from
	the	shells	and	chop	fine,	saving	all	the	clam
	water	for	the	chowder;	fry	out	the	pork
	very	gently,	and	when	the	scraps	are	a	good
	brown,	take	them	out	and	put	in	the	chopped
	onions	to	fry	;	they	should	be	fried	in	a
	frying-pan,	and	the	chowder-kettle	be	made
	very	clean	before	they	are	put	in	it,	or	the
	chowder	will	burn.	(The	chief	3ecret	in
	chowder-making	is	to	fry	the	onions	so
	delicately	that	they	will	be	missing	in	the
	chowder.)
	Roast	Turkey.	Select	a	young	turkey;
	remove	all	the	feathers	carefully,	singe	it
	over	a	burning	newspaper	on	the	top	of	the
	stove;	then	"draw"	it	nicely,	being	very
	careful	not	to	break	any	of	the	internal	or
	gans;	remove	the	crop	carefully;	cut	off	the
	head,	and	tie	the	neck	close	to	the	body	by
	drawing	the	skin	over	it	Now	rins^.	the	in
	side	of	the	turkey	out	with	several	waters>
	and	in	the	next	to	the	last,	mix	a	teaspoon-
	ful	of	baking	soda	;	oftentimes	the	inside	of	a
	fowl	is	very	sour,	especially	if	it	is	not	fresh*
	ly	killed.	Soda,	being	cleansing,	acts	as	a
	corrective,	and	destroys	that	unpleasant	taste
	which	we	frequently	experience	in	the	dres
	sing	when	fowls	have	been	killed	for	some
	time.	Now,	after	washing,	wipe	the	turkey
	dry,	inside	and	out,	with	a	clean	cloth,	rub
	the	inside	with	some	salt,	then	stuff	the
	breast	and	body	with	"Dressing	for	Fowls,"


COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE,
	over	with	egg,	place	the	dish	in	an	oven,
	and	let	it	remain	there	long	enough	to	be
	brown.	There	should	be	a	goodly	quantity
	of	gravy	left	with	the	beef,	that	the	dish	be
	Dt	dry	and	tasteless.	Serve	with	it	tomato
	sauce,	Worcestershire	sauce	or	any	other
	'land	that	you	prefer.	A	good,	plain	dish.
	Yorkshire	Pudding.	This	is	a	very	nice
	iccompaniment	to	a	roast	of	beef;	the	in
	gredients	are,	one	pint	of	milk,	four	eggs,
	white	and	yolks	beaten	separately,	one	tea-
	spoonful	of	salt,	and	two	teaspoonfuls	of
	baking	powder	sifted	through	two	cups	of
	flour.	It	should	be	mixed	very	smooth,
	about	the	consistency	of	cream.	Regulate
	your	time	when	you	put	in	your	roast,	so
	that	it	will	be	done	half	an	hour	or	forty
	minutes	before	dishing	up.	Take	it	from
	the	oven,	set	it	where	it	will	keep	hot	In
	the	meantime	have	this	pudding	prepared.
	Take	two	common	biscuit	tins,	dip	some	of
	clie	drippings	from	the	dripping-pan	into
	these	tins,	pour	half	of	the	pudding	into
	each,	set	them	into	the	hot	oven,	and	keep
	them	in	until	the	dinner	is	dished	up;	take
	thestf	puddings	out	at	the	last	moment	and
	send	to	the	table	hot	This	I	consider	much
	bette/	than	the	old	way	of	baking	the	pud
	ding	under	the	meat
	French	Stew.	Grease	the	bottom	of	an
	iron	pot,	and	place	in	it	three	or	four	pounds
	of	beef;	be	very	careful	that	it	does	not
	burn,	and	turn	it	until	nicely	browned.	Set
	a	muffin	ring	under	the	beef	to	prevent	its
	sticking.	Add	a	few	sliced	carrots,	one	or
	two	slioed	onions,	and	a	cupful	of	hot	water;
	keep	tovered,	and	stew	slowly	until	the
	vegetaUes	are	done.	Add	pepper	and	salt.
	If	you	\fish	more	gravy,	add	hot	water,	and
	thicken	with	flour.	Serve	on	a	dish	with
	the	vegetables.
	Meat	and	Potato	Croquettes.	Put	in	a
	stew-pan	an	ounce	of	butter	and	a	slice	of
	onion	minced	fine	;	when	this	simmer?,	add
	a	level	tablespoonful	of	sifted	flour	;	sf.ii	the
	mixture	until	it	becomes	smooth	and	frothy:
	then	add	half	of	a	cupful	of	milk,	some	season
	ing	of	salt	and	pepper;	let	all	boil,	stirring	it
	all	the	while.	Now	add	a	cupful	of	cold	meat
	chopped	fine	and	a	cupful	of	cold	or	hof
	mashed	potato.	Mix	all	thoroughly	and
	spread	on	a	plate	to	cool.	When	it	is	cool
	enough,	shape	it	with	your	hands	into	balls
	or	rolls.	Dip	them	in	beaten	egg	and	roll	in
	cracker	or	bread-crumbs.	Drop	them	into
	hot	lard	and	fry	about	two	minutes	a	delicate
	brown	;	take	them	out	with	a	skimmer	and
	drain	them	on	a	piece	of	brown	paper.
	Serve	immediately	while	hot	These	arc
	very	nice.
	Cold	rice	or	hominy	may	be	used	in	place
	of	the	potato	;	or	a	cupful	of	cold	fish	minced
	fine	in	place	of	the	meat
	Fricasseed	Tripe.	Cut	a	pound	of	tripe
	in	narrow	strips,	put	a	small	cup	of	water	01
	milk	to	it,	add	a	bit	of	butter	the	size	of	an
	egg,	dredge	in	a	large	teaspoonful	of	flour	T
	or	work	it	with	the	butter	;	season	with	pep
	per	and	salt,	let	it	simmer	gently	for	half	an
	hour,	serve	hot.	A	bunch	of	parsley	cut
	small	and	put	with	it	is	an	improvement
	Some	put	in	oysters	five	minutes	before	dish
	ing	up.
	Broiled	Veal	Cutlets.	(Fine.)	Two	or
	three	pounds	of	veal	cutlets,	egg	and	bread
	crumbs,	two	tablespoonfuls	of	minced	savorv
	herbs,	salt	and	pepper	to	taste,	a	little	grated
	nutmeg.
	Cut	the	cutlets	about	three-quarters	of	an
	inch	in	thickness,	flatten	them,	and	brush
	them	over	with	the	yolk	of	an	egg	;	dip
	them	into	bread-crumbs	and	minced	herbs,
	season	with	pepper	and	salt,	and	fold	each
	cutlet	in	a	piece	of	white	letter	paper	well
	buttered	;	twist	the	ends,	and	broil	over	a
	clear	fire	;	when	done	remove	the	paper.


COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE.
	Hubbard	squash	is	nice	cooked	in	the	same
	manner.
	Onions	Boiled.	The	white	silver-skins
	are	the	best	species.	To	boil	them	peel	off
	the	outside,	cut	off	the	ends,	put	them	into
	cold	water	and	into	a	stew-pan,	and	let	them
	scald	two	minutes;	then	tuin	off	that	water,
	pour	on	cold	water,	salted	a	little,	and	boil
	slowly	till	tender,	which	will	be	in	thirty	or
	forty	minutes,	according	to	their	size	;	when
	lone	drain	them	quite	dry,	pour	a	little
	tnelted	butter	over	them,	sprinkle	them	with
	pepper	and	salt	and	serve	hot.
	An	excellent	way	to	peel	onions	so	as	not
	to	affect	the	eyes	is	to	take	a	pan	full	of
	".vater,	and	hold	and	peel	them	under	water.
	Onions	Stewed.	Cook	the	same	as	boiled
	Onions,	and	when	quite	done	turn	off	all	the
	water	;	add	a	teacupful	of	milk,	a	piece	of
	butter	the	size	of	an	egg,	pepper	and	salt	to
	taste,	a	tablespoonful	of	flour	stirred	to	a
	cream	;	let	all	boil	up	once	and	serv*	in	a
	vegetable	dish,	hot.
	Onions	Baked.	Use	the	large	Spanish
	onion,	as	best	for	this	purpose	;	wash	them
	clean,	but	do	not	peel,	and	put	into	a	sauce
	pan,	with	slightly	salted	w	ater	;	boil	an	hour,
	replacing	the	water	with	more	boiling	hot	as
	it	evaporates	;	turn	off	the	water,	and	lay	the
	onions	on	a	cloth	to	dry	them	well;	roll
	each	one	in	a	piece	of	buttered	tissue	paper,
	twisting	it	at	the	top	to	keep	it	on,	and	bake
	in	a	slow	oven	about	an	hour,	or	until	tender
	all	through	;	peel	them	;	place	in	a	deep	dish,
	and	brown	slightly,	basting	well	with	butter
	for	fifteen	minutes	;	season	with	salt	and
	pepper,	and	pour	some	melted	butter	over
	them.
	Fried	Onions.	Peel,	slice,	and	fry	them
	brown	in	equal	quantities	of	butter	and	lard
	or	nice	drippings;	cover	until	partly	soft,
	remove	the	cover	and	brown	them	;	salt	and
	pepper.
	Cauliflower.	When	cleaned	and	washed,
	drop	them	into	boiling	water,	into	which
	ycu	have	put	salt	and	a	teaspoonful	of	flour,
	or	a	slice	of	bread	;	boil	till	tender	;	take	off,
	drain	;	and	dish	them	;	serve	with	a	sauce
	spread	over,	and	made	with	melted	butter,
	salt,	pepper,	grated	nutmeg,	chopped	parsley
	and	vinegar.
	Another	way	is	to	make	a	white	sauce
	(see	Sauces),	and	when	the	cauliflowers	are
	dished	as	above,	turn	the	white	sauce	over,
	and	serve	warm.	They	may	also	be	served	in
	the	same	way	with	a	milk,	cream,	or	tomato
	sauce,	or	with	brown	butter.
	It	is	"*.	very	good	plan	to	loosen	the	leaves
	of	a	ii^ad	of	cauliflower,	and	let	lie,	the	top
	downward	in	a	pan	of	cold	salt	water,	to	re
	move	any	insects	that	might	be	hidden	be
	tween	them.
	Fried	Cauliflower.	Boil	the	cauliflowers
	till	about	half	done.	Mix	two	tablespoonfuls
	of	flour	with,	two	yolks	of	eggs,	then	add
	water	enough	to	make	a	rather	thin	paste	;
	add	salt	to	taste	;	the	two	whites	are	beaten
	till	stiff,	and	then	mixed	with	the	yolks,
	flour	and	water.	Dip	each	branch	of	the
	cauliflowers	into	the	mixture,	and	fry	them
	in	hot	fat.	When	done,	take	them	off	with
	a	skimmer,	turn	into	a	colander,	dust	salt	all
	over,	and	serve	warm.	Asparagus,	celery,
	egg-plant,	oyster-plant	are	all	fine	when	fried
	in	this	manner.
	Steamed	Cabbage.	Take	a	sound,	solid
	cabbage,	and	with	a	large	sharp	knife	shave	it
	very	finely.	Put	it	in	a	sauce-pan,	pour	in
	half	a	teacupful	of	water	or	just	enough	tc
	keep	it	from	burning	;	cover	it	very	tightly,
	so	as	to	confine	the	steam	;	watch	it	closely,
	add	a	little	water	now	and	then,	until	it	be
	gins	to	be	tender	;	then	put	into	it	a	large
	tablespoonful	of	butter	;	salt	and	pepper	to
	taste,	dish	it	hot	If	you	prefer	to	give	it	a


HELPS	FOR	THE	HOUSEHOLD.
	245
	tart	taste,	just	before	taking	from	trie	fire	add
	a	third	of	a	cup	of	good	vinegar.
	Ladies'	Cabbage	Boil	a	firm	white	cab
	bage	fifteen	minutes,	changing	the	water
	then	for	more	from	the	boiling	tea-kettle.
	When	tender,	drain	and	set	aside	until	per-
	pectly	cold.	Chop	fine	and	add	two	beaten
	eggs,	a	tablespoonful	of	butter,	pepper,	salt,
	three	tablespoonfuls	of	rich	milk	or	cream.
	Stir	all	well	together,	and	bake	in	a	buttered
	pudding-dish	until	brown.	Serve	very	hot.
	This	dish	resembles	cauliflower	and	is	very
	digestible	and	palatable.
	Sour-crout.	Barrels	having	held	wine	or
	vinegar	are	used	to	prepare	sour-crout	in.	It
	is	better,	however,	to	have	a	special	barrel
	for	the	purpose.	Strasburg,	as	well	as	all
	Alsace,	has	a	well-acquired	fame	for	prepar
	ing	the	cabbages.	They	slice	very	white
	and	firm	cabbages	in	fine	shreds	with	a
	machine	made	for	the	purpose.	At	the	bot
	tom	of	a	small	barrel	they	place	a	layer	of
	coarse	salt,	and	alternately	layers	of	cabbage
	and	salt,	being	careful	to	have	one	of	salt	on
	the	top.	As	each	layer	of	cabbage	is	added,
	it	must	be	pressed	down	by	a	large	and
	heavy	pestle,	and	fresh	layers	are	added	as
	soon	as	the	juice	floats	on	the	surface.	The
	cabbage	must	be	seasoned	with	a	few	grains
	of	coriander,	juniper	berries,	etc.	When	the
	barrel	is	full	it	must	be	put	in	a	dry	cellar,
	covered	with	a	cloth,	under	a	plank,	and	on
	this	heavy	weights	are	placed.	At	the	end
	of	a	few	days	it	will	begin	to	ferment,	dur
	ing	which	time	the	pickle	must	be	drawn	off
	and	replaced	by	fresh,	until	the	liquor	be
	comes	clear.	This	should	be	done	every
	da}'.	Renew	the	cloth	and	wash	the	cover,
	put	the	weights	back,	and	let	stand	for	a
	month.	By	that	time	the	sour-crout	will	be
	ready	for	use.	Care	must	be	taken	to	let
	the	least	possible	air	enter	the	sour-crout,	and
	to	have	the	cover	perfectly	clean.	Each
	time	the	barrel	has	to	be	opened	it	must	be
	properly	closed	again.	These	precautions
	must	not	oe	neglected.
	This	is	often	fried	in	the	same	manner	as
	fried	cabbage,	excepting	it	is	first	boiled	un
	til	soft	in	just	water	enough	to	cook	it,	then
	fry	and	add	vinegar.
	Scalloped	Tomatoes.	Butter	the	sides
	and	bottom	of	a	pudding-dish.	Put	a	layer
	of	bread-crumbs	in	the	bottom	;	on	them	put
	a	layer	of	sliced	tomatoes	;	sprinkle	with
	salt,	pepper	and	some	bits	of	butter,	and	a
	very	little	white	sugar.	Then	repeat	with
	another	layer	of	crumbs,	another	of	tomato,
	and	seasoning	until	full,	having	the	top	layer
	of	slices	of	tomato,	with	bits	of	butter	on
	each.	Bake	covered	until	well	cooked
	through	;	remove	the	cover	and	brown
	quickly.
	Stuffed	Egg-plant.	Cut	the	egg-plant	in
	two	;	scrape	out	all	the	inside	and	put	it	in
	a	sauce-pan	with	a	little	minced	ham	;	cove:
	with	water	and	boil	until	soft	;	drain	off	the
	water;	add	two	tablespoonfuls	of	grated
	crumbs,	a	tablespoonful	of	butter,	half	a
	minced	onion,	salt	and	pepper	;	stuff	each
	half	of	the	hull	with	the	mixture;	add	a
	small	lump	of	butter	to	each,	and	bake	fifteen
	minutes.
	Minced	veal	or	chicken	in	the	place	of
	ham,	is	equally	as	good,	and	many	prefer	it
	String	Beans.	Break	off	the	end	that
	grew	to	the	vine,	drawing	off	at	the	same
	time	the	string	upon	the	edge	;	repeat	the
	same	process	from	the	other	end	;	cut	them
	with	a	sharp	knife	into	pieces	half	an	inch
	long,	and	boil	them	in	just	enough	water	to
	cover	them.	They	usually	require	one
	hour's	boiling	;	but	this	depends	upon	their
	age	and	freshness.	After	they	have	boiled
	until	tender,	and	the	water	boiled	nearly	out,
	add	pepper	and	salt,	a	tablespoonful	of
	butter,	and	a	half	a	cup	of	cream.


COURTSHIP,	MARRIAGE	AND	DOMESTIC	LIFE.
	Many	prefer	to	drain	them	before	adding
	the	seasoning	;	in	that	case	they	lose	the
	real	goodness	of	the	vegetable,	which	is	apt
	to	be	seasoned	only	in	spots.
	Beets	Boiled.	Select	small-sized,	smooth
	roots.	They	should	be	carefully	washed,	but
	not	cut	before	boiling,	as	the	juice	will
	escape	and	the	sweetness	of	the	vegetable	be
	impaired,	leaving	it	white	and	hard.	Put
	them	into	boiling	water,	and	boil	them	until
	tender;	which	requires	often	from	one	to
	two	hours.	Do	not	probe	them,	but	press
	them	with	the	finger	to	ascertain	if	they	are
	sufficiently	done.	When	satisfied	of	this,
	take	them	up,	and	put	them	into	a	pan	of
	cold	water,	and	slip	off	the	outside.	Cut
	them	into	thin	slices,	and	while	hot	season
	with	butter,	salt,	a	little	pepper	and	very
	sharp	vinegar.
	Baked	Beets.	Beets	retain	their	sugary,
	delicate	flavor	to	perfection	if	they	are	baked
	instead	of	boiled.	Turn	them	frequently
	while	in	the	oven,	using	a	knife,	as	the	fork
	allows	the	juice	to	run	out	When	done
	remove	the	skin,	and	serve,	with	butter,	salt
	and	pepper	on	the	slices.
	Succotash.	Take	a	pint	of	fresh	shelled
	Lima	beans,	or	any	large	fresh	beans,	put
	them	in	a	pot	with	cold	water,	rather	more
	than	will	cover	them.	Scrape	the	kernels
	from	twelve	ears	of	young	sweet	corn	;	put
	the	cobs	in	with	the	beans,	boiling	from
	half	to	three-quarters	of	an	hour.	Now	take
	out	the	cobs	and	put	in	the	scraped	corn	;
	boil	again	fifteen	minutes,	then	season	with
	salt	and	pepper	to	taste,	a	piece	of	butter	the
	size	of	an	egg,	and	half	a	cup	of	cream.
	Serve	hot.
	Green	Corn.	Green	corn	left	over	from
	dinner	makes	a	nice	breakfast	dish,	prepared
	as	follows	:	Cut	the	corn	from	the	ccb	v	and
	put	into	a	bowl	with	a	cup	of	milk	to	every
	cup	-of	corn,	a	half	cup	of	floiir	t	one	egg,	a
	pinch	of	salt,	and	a	little	butter	;	mix	well
	into	a	thick	batter,	and	fry	in	small	cakes	in
	very	hot	butter.	Serve	with	plenty	of	buttei
	and	powdered	sugar.
	Corn	Pudding.	This	is	a	Virginia	disho
	Scrape	the	substance	out	of	twelve	ears	of
	tender,	green,	uncooked	corn	(it	is	better
	scraped	than	grated,	as	you	do	not	get	those
	husky	particles	which	you	cannot	avoid	with
	a	grater)	;	add	yolks	and	whites,	beaten	sepa
	rately,	of	four	eggs,	a	teaspoonful	of	sugar,
	the	same	of	flour	mixed	in	a	tablespoonful	of
	butter,	a	small	quantity	of	salt	and	pepper,
	and	one	pint	of	milk.	Bake	about	half	or
	three-quarters	of	an	hour.
	Asparagus.	Scrape	the	stems	of	the
	asparagus	lightly,	but	very	clean;	throw
	them	into	cold	water,	and	when	they	are	all
	scraped	and	very	clean,	tie	them	in	bunches
	of	equal	size	;	cut	the	large	ends	evenly,	that
	the	stems	may	be	all	of	the	same	length,	and
	put	the	asparagus	into	plenty	of	boiling
	water,	well	salted.	While	it	is	boiling,	cut
	several	slices	of	bread	half	an	inch	thick,
	pare	off	the	crust,	and	toast	It	a	delicate
	brown	on	both	sides.	When	the	stalks	of
	asparagus	are	tender	(it	will	usually	cook	in
	twenty	to	forty	minutes),	lift	it	out	directly,
	or	it	will	lose	both	its	color	and	flavor,	and
	will	also	be	liable	to	break	;	dip	the	toast
	quickly	into	the	liquor	in	which	it	was
	boiled,	and	dish	the	vegetable	upon	it,	the
	heads	all	lying	one	way.	Pour	over	white
	sauce,	or	melted	butter.
	Asparagus	With	Eggs.	Boil	a	bunch	of
	asparagus	twenty	minutes	;	cut	off	the	tender
	tops	and	lay	them	in	a	deep	pie	plate,	butter-
	iug,	salting	and	peppering	well.	Beat	up
	four	eggs,	the	yolks	and	whites	separately,
	to	a	stiff	froth	;	add	two	tablespoonfuls	of
	milk	or	cream,	a	tablespoonful	of	warm	but
	ter,	pepper	and	salt	to	taste.	Pour	evenly
	over	the	asparagus	mixture.	Bake	eight


HELPS	FOR	THE	HOUSEHOLD,
	the	eggs	are	set	Very
	247
	minutes	or	until
	good.
	Green	Peas.	Shell	the	peas	and	wash	in
	cold	water.	Put	in	boiling	water	just	enough
	to	cover	them	well,	and	keep	them	from
	burning	;	boil	from	twenty	minutes	to	half
	an	hour,	when	the	liquor	should	be	nearly
	boiled	out	;	season	with	pepper	and	salt,	and
	a	good	allowance	of	butter	;	serve	very	hot.
	This	is	a	very	much	better	way	than	cook
	ing	in	a	larger	quantity	of	water,	and	drain
	ing	off	the	liquor,	as	that	diminishes	the
	sweetness,	and	much	of	the	fine	flavor	of
	the	peas	is	lost.	The	salt	should	never	be
	put	in	the	peas	before	they	are	tender,	unless
	very	young,	as	it	tends	to	harden	them.
	Stewed	Green	Peas.	Into	a	sauce-pan
	of	boiling	water	put	two	or	three	pints	of
	young	green	peas,	and	when	nearly	done
	and	tender,	drain	in	a	colander	dry	;	then
	melt	two	ounces	of	butter	in	two	of	flour	;
	stir	well,	and	boil	five	minutes	longer;	should
	the	pods	be	quite	clean	and	fresh,	boil	them
	first	in	the	water,	remove,	and	put	in	the
	peas.	The	Germans	prepare	a	very	palatable
	dish	of	sweet	young	pods	alone,	by	simply
	stirring	in	a	little	butter	with	some	savory
	herbs.
	Boiled	Winter	Squash.	This	is	much
	finer	than	the	summer	squash.	It	is	fit	to	eat
	in	August,	and,	in	a	dry	warm	place,	can	be
	kept	well	all	winter.	The	color	is	a	very
	bright	yellow.	Pare	it,	take	out	the	seeds,
	cut	it	in	pieces,	and	stew	it	slowly	until	quite
	soft,	in	a	very	little	water.	Afterwards	drain,
	squeeze,	and	press	it	well	;	then	mash	it	with
	a	very	little	butter,	pepper	and	salt.	They
	will	boil	in	from	twenty	to	forty	minutes.
	Baked	Winter	Squash.	Cut	open	the
	squash,	take	out	the	seeds,	and	without
	paring	cut	it	up	into	large	pieces	;	put	the
	pieces	on	tins	or	a	dripping-pan,	place	in	a
	moderately	hot	oven,	and	bake	about	an
	hour.	When	done,	peel	and	mash	likt
	mashed	potatoes,	or	serve	the	pieces	hot	on
	a	dish,	to	be	eaten	warm	with	butter	like
	sweet	potatoes.	It	retains	its	sweetness	much
	better	baked	this	way	than	when	boiled.
	Vegetable	Hash.	Chop	rather	coarsely
	the	remains	of	vegetables	left	from	a	boiled
	dinner,	such	as	cabbage,	parsnips,	potatoeSr
	etc.,	sprinkle	over	them	a	little	pepper;
	place	in	a	saucepan	or	frying-pan	over	the
	fire	;	put	in	a	piece	of	butter	the	size	of	a
	hickory	nut	;	when	it	begins	to	melt,	tip	the
	dish	so	as	to	oil	the	bottom,	and	around	the
	sides	;	then	put	in	the	chopped	vegetables	;
	pour	in	a	spoonful	or	two	of	hot	water	from
	the	tea-kettle	;	cover	quickly	so	as	to	keep
	in	the	steam.	When	heated	thoroughly
	take	off	the	cover	and	stir	occasionally	until
	well	cooked.	Serve	hot.	Persons	fond	of
	vegetables	will	relish	this	dish	very	much.
	Baked	Mushrooms.	Prepare	them	the
	same	as	for	stewing.	Place	them	in	a
	baking-pan,	in	a	moderate	oven.	Season
	with	salt,	pepper,	lemon	juice,	and	chopped
	parsley.	Cook	in	the	oven	fifteen	minutes,
	baste	with	butter.	Arrange	on	a	dish
	and	pour	the	gravy	over	them.	Serve
	with	sauce	made	by	beating	a	cup	of	cream,
	two	ounces	of	butter,	a	tablespoonful	of
	chopped	parsley,	a	little	cayenne	pepper,
	salt,	a	tablespoonful	of	white	sauce,	and	two
	tablespoonfuls	of	lemon	juice.	Put	in	a
	sauce-pan	and	set	on	the	fire.	Stir	until
	thick,	but	do	not	let	boil.	Mushrooms	are
	very	nice	placed	on	slices	of	well-buttered
	toast	when	set	into	the	oven	to	bake.	They
	cook	in	about	fifteen	minutes.
	Macaroni	a	la	Creme.	Boil	one-quartet
	of	a	pound	of	macaroni	in	plenty	of	hot
	water,	salted,	until	tender;	put	half	a	pint
	of	milk	in	a	double	boiler,	and	when	it	boils
	stir	into	it	a	mixture	of	two	tablespoonfuls
	of	butter	and	one	of	flour.	Add	two	table-


250
	COURTSttTP,	MARRIAGE	AND	DOMESTIC	LIFE.
	done,	turn	it	out	with	the	broad	surface
	downwards,	send	it	to	table	hot	and	whole.
	Cut	it	into	slices	and	eat	it	with	butter.
	This	will	be	found	an	excellent	cake.	If
	wanted	for	breakfast,	mix	it,	and	set	it	to
	rise	the	night	before.	If	properly	made,
	standing	all	night	will	not	injure	it.	Like
	all	Indian	cakes	(of	which	this	is	one	of	the
	best),	it	should	be	eaten	warm.
	Johnnie	Cake.	Sift	one	quart	of	Indian
	meal	into	a	pan	;	make	a	hole	in	the	middle
	and	pour	in	a	pint	of	warm	water,	adding
	one	teaspoonful	of	salt;	with	a	spoon	mix
	the	meal	and	water	gradually	into	a	soft
	dough	;	stir	it	very	briskly	for	a	quarter	of
	an	hour	or	more,	till	it	becomes	light	and
	spongy	;	then	spread	the	dough	smooth	and
	evenly	on	a	straight,	flat	board	(a	piece	of
	the	head	of	a	flour	barrel	will	serve	for	this
	purpose)	;	place	the	board	nearly	upright	be
	fore	an	open	fire,	and	put	an	iron	against	the
	back	to	support	it	;	bake	it	well	;	when	done,
	cut	it	in	squares	;	send	it	hot	to	table,	split
	and	buttered.
	New	England	Corn	Cake.	One	quart
	of	milk,	one	pint	of	corn-meal,	one	tea-cup
	ful	of	wheat	flour,	a	teaspoonful	of	salt,	two
	tablespoonfuls	of	melted	butter.	Scald	the
	milk,	and	gradually	pour	it	on	the	meal	;
	when	cool,	add	the	butter	and	salt,	also
	half	a	cup	of	yeast.	Do	this	at	night	;	in
	the	morning	beat	thoroughly	and	add	two
	well-beaten	eggs,	and	half	a	teaspoonful	of
	soda,	dissolved	in	a	spoonful	of	water.
	Pour	the	mixture	into	buttered	deep	earthen
	plates,	let	it	stand	fifteen	minutes	to	rise
	again,	then	bake	from	twenty	to	thirty
	minutes.
	Parker	House	Rolls.	One	pint	of	milk,
	boiled	and	cooled	;	a	piece	of	butter	the	size
	of	an	egg	;	one	half	cupful	of	fresh	yeast	;	one
	tablespoonful	of	sugar,	one	pinch	of	salt,	and
	two	quarts	of	sifted	flour.
	Melt	the	butter	in	the	warm	milk,	then
	add	the	sugar,	salt	and	flour,	and	let	it	rise
	over	night.	Mix	rather	soft	In	the	morn
	ing,	add	to	this	half	of	a	teaspoonful	of	soda
	dissolved	in	a	spoonful	of	water.	Mix	iu
	enough	flour	to	make	the	same	stiffness	as
	any	biscuit	dough	;	roll	out	not	more	than	a
	quarter	of	an	inch	thick.	Cut	with	a	large
	round	cutter;	spread	soft	butter	over	the
	tops	and	fold	one-half	over	the	other	by
	doubling	it.	Place	them	apart	a	little	so
	that	there	will	be	room	to	rise.	Cover,	and
	place	them	near	the	fire	for	fifteen	or	twenty
	minutes	before	baking.	Bake	in	rather	a
	quick	oven.
	Sally	Lunn.	Warm	one-half	cupful	of
	butter	in	a	pint	of	milk	;	add	a	teaspoonful
	of	salt,	a	tablespoonful	of	sugar,	and	seven
	cupfuls	of	sifted	flour	;	beat	thoroughly,	anc
	when	the	mixture	is	blood	warm,	add	four
	beaten	eggs,	and	last	of	all,	half	a	cup	of
	good	lively	yeast.	Beat	hard	until	the	bat
	ter	breaks	in	blisters.	Set	it	to	rise	over
	night.	In	the	morning,	dissolve	half	a	tea-
	spoonful	of	soda,	stir	it	into	the	batter	and
	turn	it	into	a	well-buttered,	shallow	dish	to
	rise	again	about	fifteen	or	twenty	minutes.
	Bake	about	fifteen	or	twenty	minutes.
	The	cake	should	be	torn	apart,	not	cut;
	cutting	with	a	knife	makes	warm	bread
	heavy.	Bake	a	light	brown.	This	cake	is
	frequently	seen	on	Southern	tables,
	London	Hot-Cross	Buns.	Three	cups	of
	milk,	one	cup	of	yeast,	or	one	cake	of	com
	pressed	yeast	dissolved	in	a	cup	of	tepid
	water,	and	flour	enough	to	make	a	thick
	batter;	set	this	as	a	sponge	over	night	In
	the	morning,	add	half	a	cup	of	melted	but-
	ter,	one	cup	of	sugar,	half	a	nutmeg	grated,,
	one	saltspoonful	of	salt,	half	a	teaspoonful	of
	soda,	and	flour	enough	to	roll	out	like	bis
	cuit.	Knead	well	and	set	to	rise	for	five
	hours.	Roll	the	dough	half	an	inch


HELPS	FOR	THE	HOUSEHOLD.
	251
	thick	;	cut	in	round	cakes,	and	lay	in	rows
	in	a	buttered	baking-pan,	and	let	the	cakes
	stand	half	an	hour	;	or	until	light	;	then	put
	them	in	the	oven,	having	first	made	a	deep
	cross	on	each	with	a	knife.	Bake	a	light
	brown,	and	brush	over	with	white	of	egg
	beaten	stiff	with	powdered	sugar.
	Rusks.	Two	cups	of	raised	dough,	one
	of	sugar,	half	a	cup	of	butter,	two	well-
	beaten	eggs,	flour	enough	to	make	a	stiff
	dough;	set	to	rise,	and	when	light,	mold
	into	high	biscuit,	and	let	rise	again;	rub
	damp	sugar	and	cinnamon	over	the	top	and
	place	in	the	oven.	Bake	about	twenty
	minutes.
	Scotch	Scones.	Thoroughly	mix,	while
	dry,	one	quart	of	sifted	flour,	loosely	meas
	ured,	with	two	heaping	teaspoonfuls	of	bak
	ing	powder	;	then	rub	into	it	a	tablespoonful
	of	cold	butter,	and	a	teaspoonful	of	salt.	Be
	sure	that	the	butter	is	well	worked	in.	Add
	sweet	milk	enough	to	make	a	very	soft	paste.
	Roll	out	the	paste	about	a	quarter	of	an	inch
	thick,	using	plenty	of	flour	on	the	paste
	board,	and	rolling-pin.	Cut	it	into	triangu
	lar	pieces,	each	side	about	four	inches	long.
	Flour	the	sides	and	bottom	of	a	biscuit-tin,
	and	place	the	pieces	on	it.	Bake	immedi
	ately	in	a	quick	oven	from	twenty	to	thirty
	minutes.	When	half	done,	brush	over	with
	sweet	milk.	Some	cooks	prefer	to	bake
	them	on	a	floured	griddle,	and	cut	them	a
	round	shape	the	size	of	a	saucer,	then	scarred
	across	to	form	four	quarters.
	Cracknels.	Two	cups	of	rich	milk,	four
	tablespoonfuls	of	butter	and	a	gill	of	yeast,	a
	teaspQonful	of	salt;	mix	warm,	add	flour
	enough	to	make	a	light	dough.	When
	light,	roll	thin,	and	cut	in	long	pieces	three
	inches	wide,	prick	well	with	a	fork,	and	bake
	f)t	a	slow	oven.	They	are	to	be	mixed
	rither	hard,	and	rolled	very	thin,	like	soda
	crackers.
	Raised	Muffins.	Make	a	batter	of	one
	pint	of	sweet	milk,	one	teaspoonful	of	sugar,
	one	of	salt,	a	tablespoonful	of	butter	or	sweet
	lard,	and	a	half	cup	of	yeast;	add	flour
	enough	to	make	it	moderately	thick;	keep
	it	in	a	warm,	not	hot,	place,	until	it	is	quite
	light,	then	stir	in	one	or	two	well-beaten
	eggs,	and	half	a	teaspoonful	of	soda,	dissolved
	in	a	little	warm	water.	Let	the	batter	stand
	twenty-five	or	thirty	minutes	longer	to	rise
	a	little,	turn	into	well-greased	muffin-rings
	or	gem-pans,	and	bake	in	a	quick	oven.
	To	be	served	hot,	and	torn	open,	instead
	of	cut	with	a	knife.
	Corn-meal	Muffins	(Without	Eggs).	One
	cup	of	flour,	one	cup	of	corn-meal,	two	table-
	spoonfuls	of	sugar,	water	to	make	a	thick
	batter,	or	sour	milk	is	better;	mix	at	night;
	in	the	morning,	add	two	tablespoonfuls	of
	melted	butter,	and	one	teaspoonful	of	soda;
	bake	in	cake	rounds.
	Hominy	Muffins.	Two	cups	of	boiled
	hominy;	beat	it	smooth,	stir	in	three	cups
	of	sour	milk,	half	a	cup	of	melted	butter,
	two	teaspoonfuls	of	salt,	two	tablespoonfuls
	of	sugar;	add	three	eggs	well-beaten;	one
	teaspoonful	of	soda,	dissolved	in	hot	water;
	two	cups	of	flour.	Bake	quickly.
	Rice	muffins	may	be	made	in	the	same
	manner.
	Graham	Gems.	Two	cupfuls	of	Graham
	flour,	one	cupful	of	wheat	flour,	two	tea-
	spoonfuls	of	baking-powder,	a	tablespoonful
	of	sugar,	one	of	salt,	and	one	well-beaten	egg.
	Mix	with	sweet	milk	to	make	a	thin	batter	;
	beat	it	well.	Bake	in	gem-irons	;	have	the
	irons	well-greased;	fill	two-thirds	full,	and
	bake	in	a	hot	oven.	Will	bake	in	from
	fifteen	to	twenty	minutes.
	Continental	Hotel	Waffles.	Put	into	one
	quart	of	sifted	flour	three	teaspoonfuls	of
	baking-powder,	one	teaspoonful	of	salt,	one
	of	sugar,	all	thoroughly	stirred	and	sifted


COURTSHIP,	MARRIAGE	AMD	DOMESTIC	LIFE.
	together;	add	a	tablespoonful	of	melted
	butter,	six	well-beaten	eggs,	and	a	pint	of
	sweet	milk	;	cook	in	waffle-irons,	heated	and
	Well	greased.	Serve	hot
	German	Rice	Waffles.	Boil	j.	half	pound
	of	rice	in	milk	until	it	becomes	thoroughly
	loft.	Then	remove	it	from	the	fire,	stirring	it
	Constantly,	and	adding,	a	little	at	a	time,	one
	quart	of	sifted	flour,	five	beaten	eggs,	two
	spoonfuls	of	yeast,	a	half	pound	of	melted
	butter,	a	little	salt,	and	a	teacupful	of	-warm
	milk.	Set	the	batter	in	a	warm	place,	and
	when	risen,	bake	in	the	ordinary	way.
	Pop-Overs.	Two	cups	of	flour,	two	cups
	of	sweet	milk,	two	eggs,	one	teaspoonful	of
	butter,	one	teaspoonful	of	salt,	bake	in	cups
	in	a	quick	oven	fifteen	minutes.	Serve	hot
	with	a	sweet	sauce.
	Corn-meal	Griddle	Cakes.	Scald	two
	cups	of	sifted	meal,	mix	with	a	cup	of	wheat
	tlour,	and	a	teaspoonful	of	salt.	Add	three
	well-beaten	eggs	;	thin	the	whole	with	sour
	milk	enough	to	make	it	the	right	consist
	ency.	Beat	the	whole	till	very	light,	and
	add	a	teaspoonful	of	baking-soda	dissolved	in
	a	little	water.	If	you	use	sweet	milk,	use
	two	large	teaspoonfuls	of	baking-ponder
	instead	of	soda.
	Golden-ball	Fritters.	Put	into	a	stew-
	pan	a	pint	of	water,	a	piece	of	butter	as
	large	as	an	egg,	and	a	tablespoonful	of
	sugar.	When	it	boils,	stir	into	it	one	pint
	of	sifted	flour,	stirring	briskly	and	thoroughly.
	Remove	from	the	fire,	and	when	nearly	cooled,
	beat	into	it	six	eggs,	each	one	beaten	separ
	ately,	and	added,	one	at	a	time,	beating	the
	batter	between	each.	Drop	the	stiff	dough
	into	boiling	lard	by	teaspoonfuls.	Eat	with
	syrup,	or	melted	sugar	and	butter	flavored.
	Stirring	the	boiling	lard	around	and
	around,	so	that	it	whirls	when	you	drop	in
	the	fritters,	causes	them	to	assume	a	round
	ghaoe	like	balls.
	Pine-Apple	Fritters.	Make	a	batter	v*
	for	apple	fritters	;	then	pare	one	large	pine
	apple,	cut	it	in	slices	a	quarter	of	an	inch
	thick,	cut	the	slices	in	halves,	dip	them	into
	the	batter	and	fry	them,	and	seive	them	as
	above.
	Strawberry	Short-cake.-	Make	a	rule	of
	baking-powder	biscuit,	with	the	exception	of
	a	little	more	shortening	;	divide	the	dough
	in	half;	lay	one-half	on	the	moulding-board
	(half	the	dough	makes	one	short-cake),
	divide	this	half	again,	and	roll	each	piece
	large	enough	to	cover	a	biscuit-tin,	or	a
	laige-sized	pie-tin	;	spread	soft	butter	over
	the	lower	one,	and	place	the	other	on	top	of
	that	;	proceed	with	the	other	lump	of	dough
	the	same,	by	cutting	it	in	halves,	and	putting
	on	another	tin.	Set	them	in	the	oven;
	when	sufficient!}'	baked	take	them	out,
	separate	each	one	by	running	a	large	knife
	through	where	the	cold	soft	butter	was
	spread.	Then	butter	plentifully	each	crust,
	lay	the	bottom	of	each	on	earthen	platters
	or	dining-plates;	cover	thickly	with	a	quart
	of	strawberries	that	have	been	previously
	prepared	with	sugar,	lay	the	top	crusts	on
	the	fruit	If	there	is	any	juice	left,	pour	it
	around	the	cake.	This	makes	a	delicious
	short-cake.
	Peaches,	raspberries,	blackberries,	and
	huckleberries	can	be	substituted	for	straw
	berries.	Always	send	to	the	table	with	a
	pitcher	of	sweet	cream.
	Orange	Short-cake.	Peel	two	large
	oranges,	chop	them	fine,	remove	the	seeds,
	add	half	a	peeled	lemon,	and	one	cup	of
	sugar.	Spread	between	the	layers	of	short-
	cake	while	it	is	hot
	Lemon	Short-cake.	Make	a	rich	biscuit
	dough,	same	as	above	recipe.	While	bak
	ing,	take	a	cup	and	a	quarter	of	water,	a	cup
	and	a	half	of	sugar,	and	two	lemons,	peel,
	juice	and	pulp,	throwing	away	the	tough


288	Wild	Beasts
	In	the	main	this	squares	with	what	is	known	of	com-
	parative	psychology,	and	of	the	Felidce	in	particular.	But
	like	most	sweeping	assertions	upon	beasts	or	men,	it	is	not
	wholly	accurate.	Many	animals	are	exceedingly	vain,
	nearly	or	possibly	quite	as	much	so	as	savage	men,	and
	vainer	they	could	not	be.	Now	this	trait	is	inseparable	from
	a	desire	for	praise,	and	although	it	is	no	more	necessary	to
	feel	any	respect	or	affection	for	the	persons	who	gratify
	this	longing,	than	it	is	to	love	people	because	they	are	able
	to	excite	jealousy,	creatures	with	such	a	disposition	will
	always	solicit	approbation,	and	be	pleased	when	it	is
	accorded.	Certainly	this	was	the	case	with	Gato,	who	was
	fond	of	display,	and	delighted	in	being	noticed	and	ad-
	mired	;	who	did	many	things	for	the	express	purpose	of
	being	praised,	and	claimed	commendation	as	plainly	as	if
	he	had	been	able	to	speak.
	The	faces	of	brutes,	similarly	with	those	of	human	races
	which	differ	greatly	in	appearance	from	the	observer,	at	first
	all	look	alike.	But	afterwards	one	begins	to	discriminate,
	and	finally	distinguishes	differences	between	them,	and
	changes	in	the	same	individual	at	different	times.	While
	Gato	lay	by	the	fountain	listening	to	the	wind	murmur
	through	the	great	tamarind	boughs	that	shaded	him,	heard
	the	water	fall,	saw	the	fleecy	trade-wind	clouds	sail	slowly
	overhead,	and	was	evidently	neither	asleep	nor	lethargic,
	but	keenly	observant	of	every	sight	and	sound,	how	easy
	would	it	have	been	to	fit	his	reflections	to	the	scene	;	"	to
	opine	probably	and	prettily,"	as	Bacon	expresses	it,	and
	provide	the	chained	savage	with	poetic	resignation,	or	in-
	dignant	sorrow,	to	make	him	feel	and	think	in	forms


THE	COLLEGIANS
	'Sit	in	that	chair	and	sing!'	exclaimed	Hardress,	clenching	his
	hand,	and	extending	it	towards	the	recusant,	'or	I'll	pin	you	to	that
	door!'
	Thus	enforced,	the	rueful	Danny	returned	to	the	chair	which
	he	had	once	more	deserted,	and	after	clearing	his	throat	by	a	fresh
	appeal	to	the	glass,	he	sang	a	little	melody	which	may	yet	be	heard
	at	evening	in	the	western	villages.	Hardress	was	enchanted	with
	the	air,	the	words,	and	the	style	of	the	singer.	He	made	Danny
	repeat	it	until	he	became	hoarse,	and	assisted	to	bear	the	burthen
	himself	with	more	of	noise	than	good	taste	or	correctness.	The
	little	lord,	as	he	dived	deeper	into	the	bowl,	began	to	lose	his	self-
	restraint,	and	to	forget	the	novelty	of	his	situation.	He	rivalled
	his	master	in	noise	and	volubility,	and	no	longer	showed	the	least
	reluctance	or	timidity	when	commanded	to	chaunt	out	the	favourite
	lay	for	the	seventh	time,	at	least:
	'My	mamma	she	bought	me	a	camlet	coat-gown,
	Made	in	de	fashion,	wit	de	tail	of	it	down,
	A	dimity	petticoat	whiter	dan	chalk,
	An	1	a	pair	o'	bow	slippers	to	help	me	to	walk.
	An'	it's	Ora	wisha,	Dan'el	asthore!
	n.
	I've	a	nice	little	dog	to	bark	at	my	doore,
	A	nate	little	besom	to	sweep	up	de	floore,
	Everyting	else	dat	is	fit	for	good	use,
	Two	ducks	and	a	gander,	besides	an	old	goose,
	An'	it's	Ora	wisha,	Dan'el	asthore.'
	'Well,	why	do	you	stop?	What	do	you	stare	at?*	Hardress
	asked,	perceiving	the	vocalist	suddenly	lower	his	voice,	and	slinge
	away	from	the	table,	while	his	eyes	were	fixed	on	the	farther	end
	of	the	room.	The	collegian	looked	in	the	same	direction,	and
	beheld	the	figure	of	a	young	female,	in	a	ball-dress	of	unusual
	splendour,	standing	as	if	fixed	in	astonishment.	Her	black	hair,
	which	hung	loose	around	her	head,	was	decorated	with	one	small
	sprig	of	pearls,	a	necklace	of	the	same	costly	material	rested	on	her
	bosom,	and	was	in	part	concealed	by	the	bright-coloured	silk
	kerchief	which	was	drawn	around	her	shoulders.	On	one	arm
	she	held	the	fur-trimmed	cloak	and	heavy	shawl	which	she	had
	just	removed	from	her	person,	and	which	were	indicative	of	a	recent
	214


4	OTTERY	ST	MARY
	collection	of	early	charters	and	documents	now	in	the	Bodleian	Library	(Clarendon	Press),	1896.
	There	were	eighteen	canons	and	eighteen	vicars.	They	apparently	never	possessed	a	body
	of	proper	statutes.	The	Precentor	was	the	senior	canon	and	head	of	the	Chapter,	as	at
	St	David's:	the	canon	who	was	dean	occupied	a	subordinate	position.)
	Pages	287,	288	=	folios	77	and	77	V	,	were	blank,	but	on	them	are	written	in	an	almost
	contemporary	late	fifteenth	century	hand	various	medical	recipes.
	Page	289.	Two	lines	of	musical	notation	;	scales.
	Page	290	is	blank.
	Pages	291	to	315.	Medical	recipes	in	English	and	Latin.
	Pages	316	to	364.	Medical	recipes	in	English.
	On	p.	362	is	the	entry,	"De	accepcione	librorum	Magistri	Johannis	Excetre	secum	a
	camera	sua	Londonie	ad	curiam:
	In	primis	liber.	2	folio.	In	principio	de	incepcionibus	historiarum.
	Item	:	Historia	Brittanie.	2	fo.	Cum	in	omni	fere	librorum.
	Item	:	Speculum	stultorum.	4	to	fo.	Tabula	libelli.
	Item	:	Penitenciale	Bartholomew	2	fo.	Incipit	liber.
	Item	:	Cronica	Britonum.	4	to	fo.	Tabula	de	Secretis.
	Item	:	Liber	musicalis.	5	to	fo.	In	hoc	presenti	quaterno.
	Item	:	Liber	grammaticalis.	7	mo	fo.	Omnis	sciencia.
	Item	:	Liber	musicalis.	6	to	fo.	De	musica	armonica.
	Item	:	Blessensis.	7	mo	fo.	Incipiunt	capitula	epistolarum.
	Item	:	Scotus	super	metheorum.	4	to	fo.	De	primis	igitur	causis.
	Item:	quatemus	Dictavensis.	6	to	fo.	quasi	modo	geniti."
	This	entry	was	subsequently	cancelled,	as	if	the	books	had	been	afterwards	returned.
	They	may	have	been	taken	"ad	curiam"	by	John	Excetre	for	evidence	in	some	lawsuit	or
	point	in	controversy	(perhaps	connected	with	the	appropriation	of	Ipplepen,	13	March,
	1439	24	February,	1443)	or	merely	for	his	own	private	reading.	It	is	worthy	of	note
	perhaps	that	none	of	these	books	would	appear	to	have	ever	belonged	to	the	Exeter	Cathedral
	Library	for	none	of	them	is	entered	in	the	Inventory	of	that	library	made	in	1506.	This
	inventory	is	described	in	the	Catalogus	librorum	manuscriptorum	Anglice	et	Hibernice,	fol.
	Oxon.	1697,	vol.	n,	p.	56,	as	being	then	marked	in	the	Exeter	Library	as	2094.40	:	and	it
	is	printed	at	full	length	in	Oliver's	Bishops	of	Exeter,	1861,	pp.	366	to	375.	Neither	is
	mention	made	in	that	Inventory	of	our	present	quarto	manuscript	of	the	Ottery	Statutes,
	or	of	either	of	the	treatises	therein	bound	together.	This	most	interesting	and	valuable
	inventory	is	now	missing	from	the	Chapter	Library.
	Pages	365	to	403.	Other	medical	recipes	in	Latin,	in	various	hands,	with	a	table
	concerning	Fata	infantium	sub	diversis	natorum	signis	in	quolibet	mense.
	Pages	404	to	416.	More	recipes	in	English,	with	a	few	in	Latin	intermixed.
	Pages	417	to	419	are	blank.
	Page	420.	Four	more	English	recipes	in	various	hands.
	Page	421.	"Sum	liber	Thomse	Drake	ex	dono	amici	mei	W.M."	in	a	late	sixteenth
	century	hand.	This	is	the	last	of	the	paper	pages.
	Pages	423	and	429	are	the	four	vellum	folios	mentioned	above	as	used	in	the	binding
	of	the	book.	On	the	margin	of	these	are	written	two	or	three	more	English	recipes.


146	BIBLIOTECA
	36	cinas	proiicere	in	mare;	quod	cnm	nihil	prodesset,	consilium	fecerunt	de	mìttenda	sorte
	quisnam	horainum	in	mare	essot	proiicicndus,	et	cum	astutia	nautarum	cecidisset	sors	super
	beatum	Benedictnm,	ille	nihil	timens	orationem	ad	Deum	faciebat;	et	ecce,	quando	proie-
	cerunt	illnm,	qnod	in	medio	tnrbinis	apparuit	nubecula	alba	quae,	magno	tremore	nau-
	tarum	omnium	vidcntium,	per-	aerem,	longe	a	yisu	illorura,	portavit	illum,	portavitque	in
	Paradisum	terrestrem	ubi	sancti	Patrcs	Enoch	et	Elias	in	diem	Judicii	Tivunt	et	moran-
	tur;	et	ibi	accepta	ab	illis	benedictione	et	osculo	pacis,	visoque	Paradiso	delitiarum,	de-
	nno	nubecula	in	se	recepit	illum,	et	in	portum	in	rogionibus	Italiae	portavit,	oadem	die
	qua	illnc	appulit	navis	illa,	e	qua	in	mare	(fol.	316	v.)	proiectus	fuit;	cumque	nautae
	omnes,	et	aliqni	navis	homines	vidissent	illum,	magna	admiratione	lachriraati	fuere,	et
	a	beato	Benedicto	veniam	petierunt,	omnibusque	narrabant	tam	magnum	miracnlnm;	quod
	cum	evulgatuìn	esset,	magnus	populus	ex	propinquis	locis	ad	beatum	Benedictum	currebat,
	et	Deus	orationibns	servi	sui	multa	miracula	faciebat.	Sed	beatus	Benedictus	ut	munda-
	nam	gloriam	fugeret	locum	illnm	reliquit,	et	alio	abiit,	tandemquo	in	hanc	civitatem	Ar-
	retii	se	recepit,	ubi	quotidio	omnes	viam	et	verum	cultum	Domini	lesu	docebat,	et	prae-
	cipue	laborabat	ut	extingueret	inimicitias,	quae	Inter	potentes	et	Magnates	civitatia	cru-
	deliter	vigebant,	et	quotidie	multa	miracula	faciebat,	sanitatem	multis	ànfirmis	rcstituens,
	pauperes	in	suis	necessitatibus	adiuvans	quam	corporaliter,	tam	spiritualiter,	et	praecipue
	a	corporibus	obsessis	spiritum	inimicum	depellcns,	multisque	spiritu	profetico	(fol.	317	r	:),
	quo	a	Domino	donatns	fuit,	futura	praenuncians;	et	huius	veritatis	multi	testes	esse	pos-
	snnt,	et	praesertim	frater	Tomas	de	Pavia	Minister	in	Tuscia	(1),	cui	in	re	dubia	opti-
	mum	consilium	dedit,	et	rei	futnrae	eventum	praedixit.	Arretinis	etiam	multa	praedixit
	quae	postea	evenerunt.
	Instituit	fratribus	suis	Antifonam,	quae	cantatur	post	Completorium	:	Angelus	locu-
	tus	est	Marine,	quam	semper	maxima	devotione	recitabat,	et	canebat	(2).
	Cumque	illis	diebus	potenti	ferocique	viro	Brandaliae	(3)	a	masnada	inimicorum	suo-
	rum	noctu	multa	vulnera,	et	gravia	illata	essent,	adeo	ut	nulla	spes	esset	recuperandae
	(1)	Tomaso	di	Pavia,	ricordato	da	noi	più	sopra,	a	detta	del	Salimbene	{Cliron.	p.	217-18)
	€	multis	annis	Minister	provincialis	fuit	in	Tuscia	»	;	e	secondo	il	Terrinca	{TJieatrum	Etni-
	sco-Minor,	p.	31)	fu.	Provinciale	da	circa	il	1260	sino	al	1279	quando	gli	succedette	fr.	Fi-
	lippo	da	Perugia.	Secondo	il	Papini	(Etruria	Francescana	p.	8	n.	7)	Tomaso	sarebbe	stato
	Ministro	già	prima	del	1258.
	(2)	«	Cum	enim	conventus	Aretii	vexaretur	a	spiri	tibus	immundis,	B.	Benedictus	insti-
	tuit,	ut	cantaretur	illa	antipbona:	Angelus	locutus	est	Mariae	dicens...	Quam	institutionem
	confirmavit	postea	Divus	Bonaventura	Generali	s	>	.	Rodulphius	Hist.	cit.	fol.	261	v.	—	Cfr.
	Chron.	24	Gen.	in	Anal.	frane,	t.	Ili	p.	329	e	351.
	(3)	Potente	e	nobile	famìglia	Aretina.	Dì	lei,	e	de'	Tarlati	spigoliamo	queste	brevi	no-
	tizie	dal	citato	FaruUi:	—	«L'anno	1217,	mille	seicento	Aretini,	con	infinito	numero	di
	Toscani	si	portarono	all'acquisto	di	Terra	Santa.	Nell'assedio	di	Damiata	[1219]	Francesco	di
	Brandaglia	di	Bonìnscgna	Brandaglia,	Paramusa	di	Chiaro,	(e	molti	altri)	nobili	aretini	fecero
	opere	meravigliose,	alcuni	dei	quali	furono	1	primi	a	piantarvi	l'insegna	della	croce	con
	somma	gloria	di	Arezzo	>	(Farulli	Annali	di	Arezzo	p.	25-26).	«	Questa	nobile	stirpe	(l'an-
	tica	e	potente	famiglia	Brandaglia)	venne	di	Germania	in	Italia	con	Ottone	I	imperatore,
	e	si	disse	de'	Guido	Terni....	Guido	Terno	e	Frangilasta	furono	capitani	illustri	della	sua
	Repubblica	Aretina	T	anno	1230.	Brandaglia	di	Boninsegna	fii	nelle	lettere	molto	versato.
	Questo	procreò	otto	figli	:	Uguccìone,	Guerruccio,	Segna,	Guìdotto,	Betto,	Bandino,	Martino	e
	Cecco,	come	sì	prova	da	un	contratto....	Dei	quali	Guerruccio,	Segna,	Guìdotto,	Bandino	e
	Martino	furono	valorosi	capitani,	e	quattro	si	vedono	ritratti	al	vivo	dal	celebre	pennello	di
	Giorgio	Vassarì	nella	sala	del	già	sig.	Francesco	Brandagli	nel	suo	palazzo	a	S.	Pierino....	(La
	famiglia	Brandagli	era	Guelfa)	»	(ib.	p.	51-52).	«	L'anno	1221	segui	in	questa	città	(di	Arezzo)
	per	le	antiche	gare	de'	Guelfi	e	Ghibellini	sanguinosi	contrasti	fra	le	nobili	famiglie	Alber-
	gotti,	Tarlati,	Grifolini,	libertini....	Sinigardi,	Andreoli,	Brandagli	ecc.	(p.	26).	L'	anno	1226
	gli	Aretini	diedero	aiuto	ai	Tarlati	signori	di	Pietramala	infestati	dalle	armi	de'	Perugini


Messages	and	Addresses,	1920
	Letter	to	Hon.	Robert	Lansing	regarding	meetings	of	the	Cab
	inet	held	during	his	illness,	February	7,	1920.	Cong.	Rec.,	v.
	59:2882.
	Letter	replying	to	Hon.	Robert	Lansing	regarding	his	resigna
	tion	as	Secretary	of	State,	February	11,	1920.	Cong.	Rec.,	v.
	59:2882.
	Letter	to	Hon.	Robert	Lansing	accepting	his	resignation,	Feb
	ruary	13,	1920.	Cong.	Rec.,	v.	59:2883.
	Message	transmitting	in	response	to	a	Senate	resolution	of	Feb
	ruary	14,	1920,	information	with	respect	to	the	disposition	of
	the	ex-German	vessels	in	possession	of	the	U.	S.	and	trans
	mitting	a	draft	of	a	proposed	undertaking	in	regard	to	ex-
	enemy	merchant	tonnage,	February	18,	1920.
	(66th	Cong.,	2d	sess.	Senate,	Doc.	231.)
	Also	in:	Cong.	Rec.,	v.	59:3221.
	Letter	to	the	heads	of	Rail	Unions	on	wage	issue,	February	28,
	1920.	Cong.	Rec.,	v.	59	:3667.
	Amnesty	to	prisoners	since	the	armistice,	message,	March	1,
	1920.	Washington,	1920.
	(66th	Cong.,	2d	sess.	Senate,	Doc.	241.)
	(66th	Cong.,	2d	sess.	Senate,	Doc.	249.)
	Message	transmitting	in	response	to	House	Resolution	500,	in
	formation	regarding	the	status	of	the	American	military	forces
	now	stationed	in	German	territory,	April	1,	1920.
	(66th	Cong.,	2d	sess.	House,	Doc.	709.)
	Also	in:	Cong.	Rec.,	v.	59:5101.
	Message	returning	without	approval	H.	B.	12610,	"An	act	mak
	ing	appropriations	for	the	legislative,	executive	and	judicial
	expenses	of	the	government	for	the	fiscal	year	ending	June	30,
	1921,	and	for	other	purposes,"	May	13,	1920.	Washington,
	1920.
	(66th	Cong.,	2d	sess.	House,	Doc.	764.)
	71


380	THE	WORKS	OF	[1754
	That	a	tax	laid	by	the	representatives	of	the	colo
	nies	might	be	easily	lessened	as	the	occasions	should
	lessen	;	but	being	once	laid	by	Parliament,	under	the
	influence	of	the	representations	made	by	governors,
	would	probably	be	kept	up	and	continued	for	the
	benefit	of	governors,	to	the	grievous	burthen	and	dis
	content	of	the	colonies,	and	prevention	of	their	growth
	and	increase.
	That	a	power	in	governors	to	march	the	inhabi
	tants	from	one	end	of	the	British	and	French	colo
	nies	to	the	other,	being	a	country	of	at	least	one
	thousand	five	hundred	miles	long,	without	the	appro
	bation	or	the	consent	of	their	representatives	first	ob
	tained	to	such	expeditions,	might	be	grievous	and
	ruinous	to	the	people,	and	would	put	them	upon	a
	footing	with	the	subjects	of	France	in	Canada,	that
	now	groan	under	such	oppression	from	their	govern
	or,	who	for	two	years	past	has	harassed	them	with
	long	and	destructive	marches	to	Ohio.
	That	if	the	colonies	in	a	body	may	be	well	gov
	erned	by	governors	and	councils	appointed	by	the
	crown,	without	representatives,	particular	colonies
	may	as	well	or	better	be	so	governed	;	a	tax	may	be
	laid	upon	them	all	by	act	of	Parliament	for	support
	of	government,	and	their	Assemblies	may	be	dis
	missed	as	an	useless	part	of	the	constitution.
	That	the	powers,	proposed	by	the	Albany	Plan	of
	Union	to	be	vested	in	a	grand	council	representative
	of	the	people,	even	with	regard	to	military	matters,
	are	not	so	great	as	those	which	the	colonies	of	Rhode
	Island	and	Connecticut	are	intrusted	with	by	their


24	EXPOSITIONS	OF	THE	PSALMS
	will	instruct	future	generations.	What	Ethan	sung	is	now	a	text-book	for	Christians,
	and	will	be	so	as	long	as	this	dispensation	shall	last.	We	ought	to	have	an	eye	to
	posterity	in	all	that	we	write,	for	we	are	the	schoolmasters	of	succeeding	ages.
	Ethan	first	spoke	with	his	mouth	that	which	he	recorded	with	his	pen	a	worthy
	example	of	using	both	means	of	communication	;	the	mouth	has	a	warmer	manner
	than	the	pen,	but	the	pen	s	speech	lives	longest,	and	is	heard	farther	and	wider.
	While	reading	this	Psalm,	such	is	the	freshness	of	the	style,	that	one	seems	to	hear
	it	gushing	from	the	poet	s	mouth	;	he	makes	the	letters	live	and	talk,	or,	rather,	sing
	to	us.	Note,	that	in	this	second	sentence	he	speaks	of	faithfulness,	which	is	the
	mercy	of	God	s	mercies	the	brightest	jewel	in	the	crown	of	goodness.	The	grace
	of	an	unfaithful	God	would	be	a	poor	subject	for	music,	but	unchangeable	love
	and	immutable	promises	demand	everlasting	songs.	In	times	of	trouble	it	is	the
	divine	faithfulness	which	the	soul	hangs	upon	;	this	is	the	bower	anchor	of	the
	soul,	its	holdfast,	and	its	stay.	Because	God	is,	and	ever	will	be,	faithful,	we	have
	a	theme	for	song	which	will	not	be	out	of	date	for	future	generations	;	it	will	never
	be	worn	out,	never	be	disproved,	never	be	unnecessary,	never	be	an	idle	subject,
	valueless	to	mankind.	It	will	also	be	always	desirable	to	make	it	known,	for	men
	are	too	apt	to	forget	it,	or	to	doubt	it,	when	hard	times	press	upon	them.	We	can
	not	too	much	multiply	testimonies	to	the	Lord	s	faithful	mercy	if	our	own	genera
	tion	should	not	need	them	others	will	:	sceptics	are	so	ready	to	repeat	old	doubts
	and	invent	new	ones	that	believers	should	be	equally	prompt	to	bring	forth	evi
	dences	both	old	and	new.	Whoever	may	neglect	this	duty,	those	who	are	highly
	favoured,	as	Ethan	was,	should	not	be	backward.
	2.	"	For	I	have	said,	Mercy	shall	be	built	up	for	ever."	His	heart	was	persuaded
	of	it,	and	he	had	affirmed	it	as	an	indisputable	truth.	He	was	certain	that	upon
	a	sure	foundation	the	Lord	intended	to	pile	up	a	glorious	palace	of	goodness
	a	house	of	refuge	for	all	people,	wherein	the	Son	of	David	should	for	ever	be	glori
	fied	as	the	dispenser	of	heavenly	grace.	"	Thy	faithfulness	shalt	thou	establish	in
	the	very	heavens."	This	divine	edifice,	he	felt	assured,	would	tower	into	the	skies,
	and	would	be	turret	ed	with	divine	faithfulness	even	as	its	foundations	were	laid
	in	eternal	love.	God	s	faithfulness	is	no	thing	of	earth,	for	here	nothing	is	firm,
	and	all	things	savour	of	the	changes	of	the	moon	and	the	fickleness	of	the	sea	:	heaven
	is	the	birthplace	of	truth,	and	there	it	dwells	in	eternal	vigour.	As	the	blue	arch
	above	us	remains	unimpaired	by	age,	so	does	the	Lord	s	truth	;	as	in	the	firmament
	he	hangs	his	covenant	bow,	so	in	the	upper	heavens	the	faithfulness	of	God	is	en
	throned	in	immutable	glory.	This	Ethan	said,	and	this	we	may	say	;	come	what
	will,	mercy	and	faithfulness	are	built	up	by	"	the	Eternal	Builder,"	and	his	own
	nature	is	the	guarantee	for	their	perpetuity.	This	is	to	be	called	to	mind	whenever
	the	church	is	in	trouble,	or	our	own	spirits	bowed	down	with	grief.
	3.	"	/	have	made	a	covenant	with	my	chosen,	I	have	sworn	unto	David	my	servant."
	This	was	the	ground	of	the	Psalmist	s	confidence	in	God	s	mercy	and	truth,	for	he
	knew	that	the	Lord	had	made	a	covenant	of	grace	with	David	and	his	seed,	and
	confirmed	it	by	an	oath.	Here	he	quotes	the	very	words	of	God,	which	were	re
	vealed	to	him	by	the	Holy	Spirit,	and	are	a	condensation	of	the	original	covenant
	in	2	Samuel	vii.	Well	might	he	write	in	the	former	verse,	"	I	have	said,"	when	he
	knew	that	Jehovah	had	said,	"	I	have	sworn."	David	was	the	Lord	s	elect,	and
	with	him	a	covenant	was	made,	which	ran	along	in	the	line	of	his	seed	until	it	re
	ceived	a	final	and	never-ending	fulfilment	in	"	the	Son	of	David."	David	s	house
	must	be	royal	:	as	long	as	there	was	a	sceptre	in	Judah,	David	s	seed	must	be	the	only
	rightful	dynasty	;	the	great	"	King	of	the	Jews	"	died	with	that	title	above	his	head
	in	the	three	current	languages	of	the	then	known	world,	and	at	this	day	he	is	owned
	as	king	by	men	of	every	tongue.	The	oath	sworn	to	David	has	not	been	broken,
	though	the	temporal	crown	is	no	longer	worn,	for	in	the	covenant	itself	his	kingdom
	was	spoken	of	as	enduring	for	ever.	In	Christ	Jesus	there	is	a	covenant	established
	with	all	the	Lord	s	chosen,	and	they	are	by	grace	led	to	be	the	Lord	s	servants,	and
	then	are	ordained	kings	and	priests	by	Christ	Jesus.	How	sweet	it	is	to	see	the
	Lord,	not	only	making	a	covenant,	but	owning	to	it	in	after	days,	and	bearing	wit
	ness	to	his	own	oath	;	this	ought	to	be	solid	ground	for	faith,	and	Ethan,	the	Ezra-
	hite,	evidently	thought	it	so.	Let	the	reader	and	writer	both	pause	over	such
	glorious	lines,	and	sing	of	the	mercies	of	the	Lord,	who	thus	avows	the	bonds	of
	the	covenant,	and,	in	so	doing,	gives	a	renewed	pledge	of	his	faithfulness	to	it.	"	/
	have,"	says	the	Lord,	and	yet	again	"	/	have,"	as	though	he	himself	was	nothing
	loath	to	dwell	upon	the	theme.	We	also	would	lovingly	linger	over	the	ipsissima


AN	AMERICAN	PHYSICIAN
	Sbordoni,	and	together	we	tried	to	persuade	him
	that,	because	of	the	reports	of	massacre	in	the
	villages	and	the	perfidious	treatment	of	Ishkhan
	and	his	companions,	the	Armenians	were	in	such
	fear	and	excitement	that	it	would	not	be	safe	to
	send	so	large	a	body	of	Turkish	soldiers	into	the
	heart	of	the	Armenian	quarter;	it	might	precipi
	tate	trouble.	We	told	him	also	that	we	feared	if
	there	were	trouble	between	the	Armenians	and
	Moslems	outside	our	premises,	and	Turkish	sol
	diers	within	our	walls	saw	Armenians	firing	on
	their	comrades	outside,	they	might	be	tempted	to
	shoot	at	them	and	so	draw	fire	on	the	compound
	and	endanger	the	lives	of	those	who	were	there.
	We	urged	him	if	he	insisted	on	sending	soldiers
	as	a	guard	to	make	the	number	but	five	or	ten,
	just	enough	to	show	that	we	were	under	Otto
	man	protection,	and	we	would	take	the	rest	of
	the	responsibility.	He	became	irritated	and	in
	sisted:	"You	will	take	fifty	soldiers	or	none!
	And	if	you	refuse	to	take	the	fifty	soldiers	you
	must	sign	a	statement	that	you	refuse	the	protec
	tion	of	the	Ottoman	Government."	Some	time
	before	he	had	said	that	Americans	would	be
	treated	by	the	Government	precisely	as	its	Ar
	menian	subjects	were	treated.	With	this	state-
	[	242	]