MEDICINE.
	and	stitches	passed	through	the	skin,	about	half
	an	inch	from	its	edges,	and	cover	the	whole	with
	a	soft	compress,	secured	by	a	bandage.	Any	in-
	flammation	that	may	arise	is	to	be	reduced	by
	bleeding,	purging,	and	a	blister	over	the	whole
	belly.
	Should	any	part	of	the	bowels	come	out	at	the
	wound,	if	clean	and	uninjured,	return	it	as	quickly
	as	possible;	if	covered	with	dirt,	clots	of	blood,
	etc.,	wash	it	carefully	in	warm	water	previous	to
	so	doing.	If	the	gut	is	wounded,	and	only	cut
	partly	through,	draw	the	two	edges	of	it	together
	by	a	stitch,	and	return	it;	if	completely	divided,
	connect	the	edges	by	four	stitches	at	equal	dis-
	tances,	and	replace	it	in	the	belly,	always	leaving
	the	end	of	the	ligature	to	project	from	the	external
	wound,	which	must	be	closed	by	sticking-plaster.
	In	five	or	six	days,	if	the	threads	are	loose,	with-
	draw	them	gently	and	carefully.
	Wounds	of	Joints.
	Bring	the	edges	of	the	wound	together	by	stick-
	ing-plaster,	without	any	delay,	keep	the	part	per-
	fectly	at	rest,	bleed,	purge,	and	live	very	low,	to
	prevent	inflammation.	Should	it	come	on,	it	must
	be	met	at	its	first	approach	by	bleeding	or	leech-
	ing	to	as	great	an	extent	as	the	condition	of	the
	patient	will	warrant.	If	a	permanent	stiffening
	of	the	joint	seems	likely	to	ensue,	keep	the	limb
	in	that	position	which	will	prove	most	useful,
	that	is,	the	leg	should	be	extended,	and	the	arm
	bent	at	the	elbow.	Wounds	of	joints	are	always
	highly	dangerous,	and	frequently	terminate	in
	death.
	Wounds	of	Tendons.
	Tendons	or	sinews	are	frequently	wounded	and
	ruptured.	They	are	to	be	treated	precisely	like
	any	other	wound,	by	keeping	their	divided	parts
	together.	The	tendon	which	connects	the	great
	muscle	forming	the	calf	of	the	leg,	with	the	heel,
	called	the	tendon	of	Achilles,	is	frequently	cut
	with	the	adze,	or	ruptured	in	jumping	from
	heights.	This	accident	is	to	be	remedied	by	draw-
	ing	up	the	heel,	extending	the	foot,	and	placing	a
	splint	on	the	fore	part	of	the	leg,	extending	from
	the	knee	to	beyond	the	toes,	which	being	secured
	in	that	position	by	a	bandage,	keep	the	foot	in	the
	position	just	mentioned.	The	hollows	under	the
	eplint	must	be	filled	up	with	tow	or	cotton.	If	the
	skin	falls	into	the	space	between	the	ends	of	the
	tendon,	apply	a	piece	of	sticking-plaster,	so	as	to
	draw	it	out	of	the	way.	It	takes	five	or	six	weeks
	to	unite,	but	no	weight	should	be	laid	on	the	limb
	for	several	months.
	OP	FRACTURES.
	The	signs	by	which	fractures	may	be	known
	having	been	already	pointed	out	with	sufficient
	minuteness,	it	will	be	unnecessary	to	dwell	there-
	on	;	it	will	be	well,	however,	to	recollect	this	gen-
	eral	rule	:	In	cases	where,	from	the	accompany-
	ing	circumstances	and	symptoms,	a	strong	sus-
	picion	exists	that	the	bone	is	fractured,	it	is
	proper	to	act	as	though	it	were	positively	ascer-
	tained	to	be	so.
	Fractures	of	the	Bones	of	the	Nose.
	The	bones	of	the	nose	from	their	exposed	situa-
	tion	are	frequently	forced	in.	Any	smooth	arti-
	cle	that	will	pass	into	the	nostril	should	be	imme-
	diately	introduced	with	one	hand,	to	raise	the
	depressed	portions	to	the	proper	level,	while	the
	other	is	employed	in	moulding	them	into	the	re-
	quired	shape.	If	violent	inflammation	follow,
	bleed,	purge,	and	live	on	a	low	diet.
	Fractures	of	the	Lower	Jaw.
	This	accident	ia	easily	discovered	by	looking
	into	the	mouth,	and	is	to	be	remedied	by	keeping
	the	lower	jaw	firmly	pressed	against	the	upper
	one	by	means	of	a	bandage	passed	under	the	chin
	and	over	the	head.	If	it	is	broken	near	the	angle,
	or	that	part	nearest	the	ear,	place	a	cushion	or	roll
	of	linen	in	the	hollow	behind	it,	over	which	the
	bandnge	must	pass,	so	as	to	make	it	push	that
	part	of	the	bone	forward.	The	parts	are	to	be
	confined	in	this	way	for	twenty	daya,	during
	which	time	all	the	nourishment	that	ia	taken
	should	be	sucked	between	the	teeth.	If,	in	con-
	sequence	of	the	blow,	a	tooth	is	loosened,	do	not
	meddle	with	it,	for	if	let	alone,	it	will	grow	fast
	again.
	Fractures	of	the	Collar-Bone.
	This	accident	is	a	very	common	occurrence,
	and	is	known	at	once	by	passing	the	finger	along
	it,	and	by	the	swelling,	etc.	To	reduce	it,	seat
	the	patient	in	a	chair,	without	any	shirt,	and
	place	a	pretty	stout	compress	of	linen,	made	in
	the	shape	of	a	wedge,	under	his	arm,	the	thick
	end	of	which	should	press	against	the	arm-pit.
	His	arm,	bent	to	a	right	angle	at	the	elbow,	is
	now	to	be	brought	down	to	his	side,	and	secured
	in	that	position	by	a	long	bandage,	which	passes
	over	the	arm	of	the	affected	side	and	round	the
	body.	The	forearm	is	to	be	supported	across	the
	breast	by	a	sling.	It	takes	from	four	to	five	weeks
	to	re-unite.
	Fractures	of	the	Arm.
	Seat	the	patient	on	a	chair,	or	the	side	of	a	bed.
	Let	one	assistant	hold	the	sound	arm,	while	an-
	other	grasps	the	wrist	of	the	broken	one	and
	steadily	extends	it	in	an	opposite	direction,	bend-
	ing	the	forearm	a	little,	to	serve	as	a	lever.	You
	can	now	place	the	bones	in	their	proper	situation.
	Two	splints	of	shingle	or	stout	pasteboard,	long
	enough	to	reach	from	below	the	shoulder	to	near
	the	elbow,	must	be	then	well	covered	with	tow	or
	cotton,	and	laid	along	each	side	of	the	arm,	and
	kept	in	that	position	by	a	bandage.	The	forearm
	is	to	be	supported	in	a	sling.	Two	small	splints
	may,	for	better	security,	be	laid	between	the	first
	ones,	that	is,	one	on	top	and	the	other	underneath
	the	arm,	to	be	secured	by	the	bandage	in	the	same
	way	as	the	others.
	Fractures	of	the	Bones	of	the	Forearm.
	These	are	to	be	reduced	precisely	in	the	same
	way,	excepting	the	mode	of	keeping	the	upper
	portion	of	it	steady,	which	is	done	by	grasping
	the	arm	above	the	elbow.	Apply	two	splints,	one
	extending	to	the	palm	and	one	to	the	back	of	the
	hand,	and	over	them	a	bandage.	When	the	splints
	and	bandage	are	applied,	support	it	in	a	sling.
	Fractures	of	the	Wrist.
	This	accident	is	of	rare	occurrence.	When	it
	does	happen	the	injury	is	often	so	great	as	to
	require	amputation.	If	you	think	the	hand	can
	be	saved,	lay	it	on	a	splint	well	covered	with	tow	,
	this	extends	beyond	the	fingers.	Place	another
	splint	opposite	to	it,	lined	with	the	same	soft	ma-
	terial,	and	secure	them	by	a	bandage.	The	hand
	is	to	be	carried	in	a	sling.
	The	bones	of	the	hand	are	sometimes	broken.
	When	this	is	the	case	fill	the	palm	with	soft
	compresses	or	tow,	and	then	lay	a	splint	on	it
	long	enough	to	extend	from	the	elbow	to	beyond
	the	ends	of	the	fingers,	to	be	secured	by	a	bandage,
	as	usual.
	When	a	finger	is	broken,	extend	the	end	of	it
	until	it	becomes	straight,	place	the	fractured	por-
	tion	in	its	place,	and	then	apply	two	small	paste-
	board	splints,	one	below	and	the	other	above,
	to	be	secured	by	a	narrow	bandage	or	adhesive
	straps.	The	toj:	splint	should	extend	from	the


150
	MEDICINE.
	stances	having	occured	where,	under	the	most
	seemingly	desperate	circumstances,	the	patient
	through	fear	or	obstinacy	has	refused	to	submit	to
	the	knife,	and	yet	afterwards	recovered.
	Although	in	many	cases	much	doubt	mny	exist
	in	determining	whether	it	is	proper	to	amputate	or
	not,	yet	in	others,	all	difficulty	vanishes,	as	when
	a	ball	has	carried	away	an	arm.	Supposing	for	a
	moment	while	rolling	in	a	heavy	sen,	during	a	gale,
	tie	lashings	of	a	gun	give	way,	by	which	a	man
	hah	his	knee,	leg,	or	ankle	completely	mashed,	or
	that	either	of	those	parts	is	crushed	by	a	fall	from
	the	topgallant	yard,	a	falling	tree,	etc.	The	great
	laceration	of	blood	vessels,	nerves,	and	tendons,
	the	crushing	and	splintering	of	the	bones,	almost
	necessarily	resulting	from	such	accidents,	render
	immediate	amputation	an	unavoidable	and	impe-
	rious	duty.
	If	there	are	none	of	the	regular	instruments	at
	hand,	you	must	provide	the	following,	which	are
	always	to	be	had,	and	which	answer	extremely	well
	being	careful	to	have	the	knives	as	sharp	and
	smooth	as	possible.
	Instruments.	The	handkerchief	and	stick,	a
	carving	or	other	large	knife,	with	a	straight	blade,
	a	penknife,	a	carpenter's	tenon	or	mitre	saw,	a	slip
	of	leather	or	linen,	three	inches	wide	and	eighteen
	or	twenty	long,	slit	up	the	middle	to	the	half	of	its
	length,	a	dozen	or	more	ligatures,	each	about	a
	foot	long,	made	of	waxed	thread,	bobbin,	or	fine
	twine,	a	hook	with	a	sharp	point,	a	pair	of	slender
	pincers,	several	narrow	strips	of	sticking-plaster,
	dry	lint,	a	piece	of	linen,	large	enough	to	cover	the
	end	of	the	stump,	spread	with	simple	ointment	or
	lard,	a	bandage	three	or	four	yards	long,	the	width
	of	your	hand	;	sponges	and	warm	water.
	Amputation	of	the	Arm.
	Operation.	Give	the	patient	ninety	drops	of
	laudanum,	or	let	him	breathe	ether	from	a	large
	sponge	till	sound	asleep,	and	seat	him	on	a
	narrow	and	firm	table	or	chest,	of	a	convenient
	height,	so	that	some	one	can	support	him,	by
	clasping	him	round	the	body.	If	the	handker-
	chief	and	stick	have	not	been	previously	ap-
	plied,	place	it	as	high	up	on	the	arm	as	possi-
	ble	(the	stick	being	very	short)	and	so	that	the
	knot	may	pass	on	the	inner	third	of	it.	Your
	instruments	having	been	placed	regularly	on	a
	table	or	waiter,	and	within	reach	of	your	hand,
	while	someone	supports	the	lower	end	of	the	arm,
	and	at	the	same	time	draws	down	the	skin,	take
	the	large	knife	and	make	one	straight	cut	all	round
	the	limb,	through	the	skin	and	fat	only,	then	with
	the	penknife	separate	as	much	of	the	skin	from
	the	flesh	above	the	cut,	and	all	round	it,	as	will
	form	a	flap	to	cover	the	face	of	the	stump	;	when
	you	think	there	is	enough	separated,	turn	it	back,
	where	it	must	be	held	by	an	assistant,	while	with
	the	large	knife	you	make	a	second	straight	inci-
	sion	round	the	arm	and	down	to	the	bone,	as	close
	as	you	can	to	the	doubled	edge	of	the	flap,	but	tak-
	ing	great	care	not	to	cut	it.	The	bone	is	now	to
	be	passed	through	the	slit	in	the	piece	of	linen	be-
	fore	mentioned,	and	pressed	by	its	ends	against	the
	upper	surface	of	the	wound	by	the	person	who
	holds	the	flap,	while	you	saw	through	the	bone	as
	near	to	it	as	you	can.	With	the	hooks	or	pincers,
	you	then	seize	and	tie	up	every	vessel	that	bleeds,
	the	largest	first,	and	smaller	ones	next,	until	they
	are	all	secured.	When	this	is	done,	relax	the	stick
	a	little	;	if	an	artery	springs,	tie	it	as	before.	The
	wound	is	now	to	be	gently	cleansed	with	a	sponge
	and	warm	water,	and	the	stick	to	be	relaxed.	If	it
	is	evident	that	the	arteries	are	all	tied,	bring	the	flap
	over	the	end	of	the	stump,	draw	its	edges	together
	with	strips	of	sticking-plaster,	leaving	the	ligature
	hanging	out	at	the	angles,	lay	the	piece	of	linen
	spread	with	ointment	over	the	straps,	a	pledget	of
	lint	over	that,	and	secure	the	whole	by	the	band-
	age,	when	the	patient	may	be	carried	to	bed,	and
	the	stump	laid	on	a	pillow.
	The	handkerchief	and	stick	are	to	be	left	loosely
	round	the	limb,	so	that	if	any	bleeding	happens	to
	come	on,	it	may	be	tightened	in	an	instant	by	the
	person	who	watches	by	the	patient,	when	the
	dressings	must	be	taken	off,	the	flap	raised,	and
	the	vessel	be	sought	for	and	tied	up,	after	which,
	every	thing	must	be	placed	as	before.
	It	may	be	well	to	observe	that	in	sawing	through
	the	bone,	along	and	free	stroke	should	be	used,	to
	prevent	any	hitching,	as	an	additional	security
	against	which,	the	teeth	of	the	saw	should	be	well
	sharpened	and	set	wide.
	There	is	also	another	circumstance,	which	it	is
	essential	to	be	aware	of:	the	ends	of	divided	arte-
	ries	cannot	at	times	be	got	hold	of,	or	being	dis-
	eased	their	coats	give	way	under	the	hook,	so	that
	they	cannot	be	drawn	out;	sometimes	also,	they
	are	found	ossified	or	turned	into	bone.	In	all	these
	cases,	having	armed	a	needle	with	a	ligature,	pass	it
	through	the	flesh	round	the	artery,	so	that	when
	tied,	there	will	be	a	portion	of	it	included	in	the
	ligature	along	with	the	artery.	When	the	liga-
	ture	has	been	made	to	encircle	the	artery,	cut	off
	the	needle	and	tie	it	firmly	in	the	ordinary	way.
	The	bandages,	etc.,	should	not	be	disturbed	for
	five	or	six	days,	if	the	weather	is	cool	;	if	it	is	very
	warm,	they	may	be	removed	in	three.	This	is	to
	be	done	with	the	greatest	care,	soaking	them	well
	with	warm	water	until	they	are	quite	soft,	and	can
	be	taken	away	without	sticking	to	the	stump.	A
	clean	plaster,	lint,	and	bandage	are	then	to	be	ap-
	plied	as	before,	to	be	removed	every	two	days.	At
	the	expiration	of	ten	or	fifteen	days	the	ligatures
	generally	come	away	;	and	in	three	or	four	weeks,
	if	every	thing	goes	on	well,	the	wound	heals.
	Amputation	of	the	Thigh.
	This	is	performed	in	precisely	the	same	manner
	as	that	of	the	arm,	care	being	used	to	prevent	the
	edges	of	the	flap	from	uniting	until	the	surface	of
	the	stump	has	adhered	to	it.
	Amputation	of	the	Leg.
	As	there	are	two	bones	in	the	leg	which	have	a
	thin	muscle	.between,	it	is	necessary	to	have	an
	additional	knife	to	those	already	mentioned,	to
	divide	it.	It	should	have	a	long	narrow	blade,	with
	a	double-cutting	edge,	and	a	sharp	point;	a	carv-
	ing	or	case	knife	may	be	ground	down	to	answer
	the	purpose,	the	blade	being	reduced	to	rather	less
	than	half	an	inch	in	width.	The	linen	or	leather
	strip	should	also	have	two	slits	in	it	instead	of	one.
	The	patient	is	to	be	laid	on	his	back,	on	a	table	co-
	vered	with	blankets	or	a	matress,	with	a	sufficient
	number	of	assistants	to	secure	him.	The	handker-
	chief	and	stick	being	applied	on	the	upper	part	of
	the	thigh,	one	person	holds	the	knee,	and	another
	the	foot	and	leg	as	steadily	as	possible,	while	with
	the	large	knife	the	operator	makes	an	oblique	in-
	cision	round	the	limb,	through	the	skin,	and	be-
	ginning	at	five	or	six	inches	below	the	knee	pan,
	and	carrying	it	regularly	round	in	such	a	manner
	that	the	cut	will	be	lower	down	on	the	calf	than
	in	front	of	the	leg.	As	much	of	the	skin	is	then
	to	be	separated	by	the	penknife	as	will	cover	the
	stump.	When	this	is	turned	back,	a	second	cut	is
	to	be	made	all	round	the	limb	and	down	to	the
	bones,	when,	with	the	narrow-bladed	knife	just
	mentioned,	the	flesh	between	them	is	to	be	divided.
	The	middle	piece	of	the	leather	strip	is	now	to	be
	pulled	through	between	the	bones,	the	whole	being
	held	back	by	the	assistant,	who	supports	the	flap
	while	the	bones	are	sawed,	which	should	be	ao


162
	MEDICINE.
	DIARRHCEA,	GOUT,	RHEUMATISM,	ETC.
	To	check	Diarrhoea,	or	Looseness.
	Take	of	the	soft	extract	of	bark,	15	grains	;	puri-
	fied	alum,	in	powder,	5	grains;	tincture	of	opium,
	6	drops.	Make	into	a	bolus,	to	be	taken	three
	times	a	day,	in	half	a	glass	of	red	wine.
	Another	Method.
	Take	of	tincture	of	opium,	15	drops;	chalk	mix-
	ture,	6	ounces;	cinnamon	water,	1	ounce.	Make
	into	a	mixture,	of	which	take	a	large	tablespoon-
	ful	every	six	hours.
	Another.	Take	of	powder	of	rhubarb,	10	grains	;
	powder	of	chalk,	with	opium,	1	scruple	;	powder
	of	chalk	without	opium,	1	drachm.	Make	into
	four	pnpers,	of	which	take	one	night	and	morning.
	Another.	Take	of	tincture	of	opium,	20	drops;
	chalk	mixture,	4	ounces;	tincture	of	cinnamon,
	Bounce;	cinnamon	water,	2	ounces.	Make	a	mix-
	ture,	of	which	take	two	tablespoonsful	after	every
	liquid	motion.	Given	in	diarrhoea,	and	the	loose-
	ness	often	attendant	upon	consumption.
	Treatment	of	Obstinate	Diarrhoea.
	Take	of	tannin,	1	drachm;	opium,	10	grains.
	Divide	into	20	pills,	one	to	be	taken	three	or	four
	times	a	day.	This	is	excellent	in	obstinate	diar-
	rhoea,	first	evacuating	with	rhubarb	and	columbo,
	equal	parts,	3	grains	every	four	hours.
	Anodyne	Clyster.
	Take	of	tincture	of	opium,	drachm	;	decoc-
	tion	of	barley,	8	ounces.	Make	a	clyster,	to	be
	thrown	up	directly,	to	stop	diarrhoea	and	remove
	Opiate	Enema.
	Take	of	milk	of	assafoetida,	8	ounces;	tincture
	of	opium,	i	drnchm.	To	be	injected	as	a	clyster
	at	bed-time.	This	is	useful	in	disorders	of	the
	anus,	which	induce	insufferable	pain.
	Remedy	for	Piles.
	Take	of	galls,	in	powder,	2	drachms	;	hogs'	lard,
	an	ounce.	Make	into	an	ointment,	to	be	applied
	by	means	of	lint	to	the	external	piles,	or	even
	pressed	somewhat	up	the	fundament	every	night.
	This	has	done	wonders	in	the	piles,	taking,	at	the
	same	time,	the	following:	Take	of	quassia,	in	rasp-
	ings,	2	drachms;	boiling	water,	1	pint.	Let	it	re-
	main	three	hours,	strain	;	to	7	ounces	of	the	strained
	liquor,	add	aromatic	confection,	1	drachm	;	ginger,
	in	powder,	2	scruples.	Take	of	this	mixture,	two
	tablespoonsful	at	twelve	and	seven	every	day.
	Pills	for	Rheumatism.
	Take	of	guaiacum	(gum	resin)	in	powder,	soap,
	equal	parts,	1	drachm;	essential	oil	of	juniper
	berry,	4	drops.	Make	into	28	pills	;	take	two	four
	times	a	day.	This	is	an	admirable	remedy.
	Ointment	for	the	same.
	In	America,	an	ointment	of	stramonium,	made
	by	gently	boiling	6	ounces	of	the	recent	leaves
	(bruised)	in	a	pound	and	a	half	of	fresh	hog's	lard,
	till	they	become	crisp,	is	in	high	repute	as	a	remedy
	for	this	disease.	The	size	of	a	nutmeg,	Dr.	Turner,
	of	Philadelphia,	has	found	to	remove	rheumatic
	pains,	after	electricity	and	powerful	liniments,
	with	internal	remedies,	had	totally	failed	;	and	Dr.
	Zollickoffer	says,	that	he	has	known	the	stramo-
	mium	ointment	to	succeed	in	cases	of	rheumatism,
	after	the	internal	exhibition	of	the	tincture	of	stra-
	monium	had	failed.	For	internal	use	he	prefers
	n	tincture	of	the	leaves	(made	in	the	proportion	of
	an	ounce	and	a	half	of	the	dried	leaves	to	a	pint
	of	proof	spirit)	to	the	extract.
	Draught	for	Lumbago	and	Sciatica.
	At	a	meeting	of	the	Medical	Society	of	London,
	oil	of	turpentine	was	strongly	recommended,	as
	being	almost	a	panacea	for	acute	rheumatism,	ct<v
	The	formula	in	which	it	was	administered	is	as
	follows	:	Oil	of	turpentine,	20	drops	;	decoction
	of	bark,	1	ounces.	To	be	taken	ever^	four	hours.
	The	use	of	the	lancet	and	purgatives	were	gene-
	rally	premised.	No	sensible	operation	ensued
	from	the	medicine	;	but	the	patients	were	quickly
	relieved	of	the	complaint.
	Rheumatic	Pains	in	the	Face.
	M.	Double	has	administered	the	sulphate	of
	quinia	in	several	cases	of	acute	pains	in	the
	face,	approaching	to	tic	doloureux,	with	complete
	success.	He	advises	it	to	be	given	in	the	dose	of
	6	grains,	dissolved	in	camphorated	jalap,	three
	times	a	day.	This	dose,	however,	is	large.
	Friction,	Compression,	and	Percussion.
	Not	only	rheumatism,	but	the	cramp	and	gout,
	which	bear	affinity	to	each	other,	have	long	been
	greatly	relieved	by	friction,	wherever	it	was	bear-
	able,	but	some	cures	were	performed	upon	patients
	slightly	attacked,	by	pertinaciously	rubbing	the
	parts	day	after	day;	to	this	method	of	obtaining
	relief,	Dr.	Balfour	has	recently	added	those	of
	compression	and	percussion,	with	complete	suc-
	cess.	Percussion	at	the	sole	of	the	foot	relieves
	pain	there	and	higher	up	the	limb,	and	compres-
	sion	affords	a	certain	degree	of	ease.	Compression,
	alone	upon	the	tendon	of	the	heel	(grasping	by
	the	warm	hand	between	the	finger	and	thumb),	is
	sure	to	afford	relief,	as	long	as	the	pressure	is	con-
	tinued,	at	least	so	far	as	the	knee.	A	bandage
	round	the	thigh	gives	instant	relief	to	that	part	of
	the	member;	grasping,	or	repeated	pinchings,
	leave	the	patient	in	comparative	ease.	Percus-
	sion,	by	the	patient	himself,	with	his	crutch,	upon
	the	spot	most	affected,	is	very	beneficial.	Dr.
	Balfour	"pummels"	the	same	part	daily,	until	the
	cure	is	effected.
	Tremor,	caused	by	lifting	up	the	limb,	is	always
	to	be	checked	by	passing	a	bandage	round	the
	ancle;	and	the	reason	assigned	for	this	whole
	series	of	remedies	is	the	excitement	of	certain
	nerves	to	action,	or	arresting	that	of	others.	This
	practice	is	by	no	means	a	novelty;	it	has	long
	been	employed	by	the	negroes	upon	their	Euro-
	pean	masters,	by	whom	it	is	termed	"	shampooing."
	Remedy	for	the	Gout.
	Wine	of	colchicurn	root,	15	drops;	carbonate	of
	potassa,	15	grains,	in	a	tablespoonful	of	water,
	thrice	daily.
	Another.	Take	of	rhubarb,	powdered,	guaiac
	gum,	nitrate	of	potass,	flowers	of	sulphur,	each,	1
	ounce;	treacle,	1	pound.	Mix	well	together.
	From	one	to	two	teaspoonsful	(according	to	its
	aperient	effects)	to	be	taken	every	night,	with	a
	little	warm	gin	and	water.
	The	Chelsea	Pensioner's	remedy	for	Gout	and
	Rheumatism.
	Gum	guaiacum,	2	drachms	;	rhubarb,	pulverized,
	i	drachm	;	flowers	of	sulphur,	J	ounce;	cream	of
	tartar,	2	drachms;	nutmeg,	or	ginger	powder,
	drachm.	Made	an	electuary	with	treucle,	and
	two	teaspoonsful	taken	night	and	morning.
	CHOLERA.
	History.
	This	disease,	sometimes	confounded	with	cholera
	morbus,	is	an	epidemic	;	that	is,	it	occurs	at	certain
	times,	and	moves	from	place	to	place;	some	part*
	of	the	world	never	having	been	visited	by	it.	It
	prevails	especially	in	cities;	and	follows	the	routes
	of	travel,	from	India,	where	it	is	an	annual	scourge,
	westward	across	the	globe,	once	in	a	number	of


174
	MEDICINE.
	In	the	inflammatory	quinsy,	a	piece	of	flannel,
	moistened	with	this	mixture,	applied	to	the	throat,
	and	renewed	every	four	or	five	hours,	is	one	of	the
	most	efficacious	remedies.	By	means	of	this	warm
	stimulating	application,	the	neck,	and	sometimes
	the	whole	body,	is	put	into	a	sweat,	which,	after
	bleeding,	either	.'arries	off	or	lessens	the	inflam-
	mation.	Where	the	skin	cannot	bear	the	acri-
	mony	of	this	mixture,	a	larger	proportion	of	oil
	may	be	used.
	Eau-de-luce.
	Ten	or	12	grains	of	white	soap	are	dissolved	in
	4	ounces	of	rectified	spirit	of	wine;	after	which
	the	solution	is	strained.	A	drachm	of	rectified
	oil	of	amber	is	then	added,	and	the	whole	filtered.
	With	this	solution	should	be	mixed	such	a	pro-
	portion	of	the	strongest	volatile	spirit	of	ammonia,
	in	a	clear	glass	bottle,	as	will,	when	sufficiently
	shaken,	produce	a	beautiful	milk-white	liquor.
	If	a	kind	of	crenm	should	settle	on	the	surface,	it
	will	be	requisite	to	add	a	small	quantity	of	the
	spirituous	solution	of	soap.	Those	who	may	wish
	to	have	this	liquor	water	perfumed,	may	employ
	lavender	or	Hungary	water	instead	of	the	spirit
	of	wine.
	This	composition	is,	however,	seldom	obtained
	in	a	genuine	state	when	purchased	at	the	shops.
	Its	use	as	an	external	remedy	is	very	extensive;
	for	it	has	not	only	been	employed	for	curing	the
	bites	of	vipers,	wasps,	bees,	gnats,	ants,	and	other
	insects,	but	also	for	burns,	and	even	the	bite	of	a
	mad	dog,	though	not	always	with	uniform	success.
	Besides,	it	affords	one	of	the	safest	stimulants	in
	cases	of	suffocation	from	mephitic	vapors,	and	in
	that	state	of	apoplexy	which	is	termed	serous,	as
	likewise	after	excessive	intoxication,	and	in	all
	those	paralytic	complaints	where	the	vessels	of
	the	skin	or	the	muscular	fibre	require	to	be	excited
	into	action.
	Simple	Ointment.	.
	Take	of	olive	oi!,	5	ounces	;	white	wax	2	ounces.
	This	is	a	useful	emollient	ointment	for	softening
	the	skin.
	Ointment	of	Hog's	Lard.
	Take	of	prepared	hog's	lard,	2	pounds;	rose-
	water.	3	ounces.	Beat	the	lard	with	the	rose-wa-
	ter	un'il	they	be	mixed:	then	melt	the	mixture
	with	a	slow	fire,	and	set	it	apart	that	the	water
	may	subside;	after	which,	pour	off	the	lard	from
	the	water,	constantly	stirring	until	it	be	cold.
	This	ointment	may	be	used	for	softening	the
	skin,	and	healing	the	chaps.
	Lip	Salve.
	Melt	together	2	ounces	of	white	wax;	3	ounces
	of	spermaceti	;	7	ounces	oil	of	almonds	;	1	drachm
	of	balsam	of	Peru;	and	li	ounces	of	glycerin
	wrapped	up	in	a	linen	bag.
	Pour	the	salve	into	small	gallipots	or	boxes,	and
	cover	with	bladder	and	white	leather.
	Baeilicon,	or	Yefloio	Resinous	Ointment.
	Take	of	yellow	resin,	1	pound;	yellow	wax,	1
	pound;	olive	oil,	1	pint.	Melt	the	resin	and	wax
	with	a	gentle	heat;	then	add	the	oil,	and	strain
	the	mixture	while	yet	warm.
	This	plaster	is	employed	for	the	dressing	of
	broken	chilblains,	and	other	sores	that	require
	stimulating;	it	is	also	used	to	drive	milk	away,
	being	placed	over	the	tumid	breasts	when	the
	ehild	is	weaned.
	Turners'	Cerate.
	This	ointment	is	known	by	the	vulgar	name	of
	Turners'	cerate,	as	curing	the	wounds	of	Turners.
	It	is	generally	used	for	broken	chilblains.
	Take	of	prepared	calamine,	yellow	wax,	each
	i	pound;	olive	oil,	1	pint.
	Melt	the	wax	with	the	oil,	and	as	soon	as	they
	begin	to	thicken,	sprinkle	in	the	prepared	cala-
	mine	and	keep	it	stirring	till	the	cerate	is	cool.
	Savin	Ointment.
	Take	of	fresh	savin	leaves,	separated	from	the
	stalks,	and	bruised,	i	pound	;	prepared	hog's	lard,
	2	pounds;	yellow	wax,	i	pound.	Boil	the	leaves
	in	the	lard	until	they	become	crisp;	then	filter
	with	expression	;	lastly,	add	the	wax,	and	melt
	them	together.
	This	is	an	excellent	issue	ointment,	being,	in
	many	respects,	preferable	to	that	of	cantharides.
	It	is	mixed	with	equal	parts	of	blistering	oint-
	ment,	in	order	to	keep	up	a	discharge.
	Mercurial	Ointment.
	Take	of	mercury,	and	mutton	suet,	each,	1	part;
	hogs'	lard,	3	parts.	Rub	the	mercury	diligently
	in	a	mortar	with	a	little	of	the	hogs'	lard,	until	the
	globules	disappear;	then	add	the	remainder	of	the
	lard,	and	rub	until	the	ointment	is	completely	pre-
	pared.
	One	drachm	of	this	ointment	contains	twelve
	grains	of	mercury.
	The	preparation	of	mercurial	ointment	requires
	much	labor,	care,	and	patience.	During	the	tri-
	turation,	the	mercury	is	mechanically	divided	into
	minute	globules,	which	are	prevented	from	running
	together	again	by	the	viscosity	of	the	fat.	These
	globules	at	length	disappear,	being	oxidized,	or
	rendered	black	by	intimate	mixture	with	the	lard.
	Whatever	tends	to	favor	this	(for	instance,	a	slight
	degree	of	rancidity	of	the	lard)	shortens	the	time,
	and	lessens	the	labor	required	for	the	preparation
	of	the	ointment.	It	is	not	uncommon,	however,
	to	use	other	means,	which	are	not	admissible,	to
	facilitate	the	process,	such	as	the	use	of	sulphur
	or	turpentine.	The	first	may	be	detected	by	the
	very	black	color	of	the	ointment,	and	also	by	the
	sulphurous	odor	exhaled	when	a	paper	covered
	with	a	little	of	it	is	held	over	the	flame	of	a	can-
	dle.	The	turpentine	is	detected	by	its	odor	also,
	when	the	ointment	containing	it	is	treated	in	the
	same	manner.
	When	newly	prepared,	mercurial	ointment	has
	a	light	gray	or	bluish	color,	owing	to	its	contain-
	ing	some	unoxidized	metal,	which	separates	in
	globules	when	it	is	liquefied	by	a	gentle	heat;
	when	kept	for	some	time	the	color	is	much	deep-
	ened,	and	less	metallic	mercury	is	seen,	owing	to
	the	more	complete	oxidizement	of	the	metal.
	Cerate	of	Spanish	Flies.
	Take	of	cerate	of	spermaceti,	softened	with,
	heat,	6	drachms;	Spanish	flies,	finely	powdered,
	1	drachm.	Mix	them	by	melting	over	a	gentle
	fire.
	Under	this	form	cantharides	may	be	made	to
	act	to	any	extent	that	is	requisite.	It	may	sup-
	ply	the	place	either	of	the	blistering	plaster	or
	cintment,	and	there	are	cases	in	which	it	is	pre-
	ferable	to	either.	It	is	particularly	more	conve-
	nient	than	the	plaster	of	cantharides,	where	the
	skin	to	which	the	blister	is	to	be	applied	is	pre-
	viously	much	affected,	as	in	cases	of	small-pox,
	and	in	supporting	a	drain	under	the	form	of	issue
	it	is	less	apt	to	spread	than	the	softer	ointment.
	Compound	Burgundy	Pitch	Plaster.
	Take	of	Burgundy	pitch	2	pounds	;	labdanum	1
	pound;	yellow	resin	and	yellow	wax	each	4
	ounces	;	expressed	oil	of	mace	1	ounce.
	To	the	pitch,	resin	and	wax	melted	together,
	add	first	the	labdanum	and	then	the	oil	of	mace.
	After	a	long-continued	cough	in	the	winter,	a
	Burgundy	pitch	plaster	should	be	put	over	the
	breast-bone.
	Compound	Labdanum	Plaster.
	Take	of	labdanum	3	ounces;	frankincense	1


SALUTABY	CAUTIONS.
	179
	as	that	the	door	shall	open	towards	the	sea.	Un-
	der	cover	of	this	a	sufficient	number	of	hammocks
	are	to	be	suspended	for	the	accommodation	of	the
	men	by	night,	as	they	she	uld	by	no	means	be	suf-
	fered	to	sleep	on	the	open	ground.
	If	the	tent	happens	unfortunately	to	be	in	the
	neighborhood	of	a	morass,	or	has	unavoidably
	been	pitched	on	flat,	moist	ground,	it	will	be	ad-
	visable	to	keep	up	a	constant	fire	in	it	by	day	as
	well	as	by	night,	and	as	a	further	preventive
	against	those	malignant	disorders	which	are	apt
	to	arise	in	such	situations,	the	men	should	be	di-
	rected	to	smoke	moderately	of	tobacco,	and	to
	take	a	half	or	a	quarter	of	a	wineglassful	of	the
	compound	tincture	of	Peruvian	bark	every	morn-
	ing	on	an	empty	stomach,	and	the	same	quantity
	again	at	night.
	Cautions	when	in	Tropical	Climates.
	In	tropical	climates	the	healthiness	of	seamen
	will	much	depend	upon	avoiding	undue	exposure
	to	the	sun,	rain,	night	air,	long	fasting,	intempe-
	rance,	unwholesome	shore	duties,	especially	du-
	ring	the	sickly	season,	and	upon	the	attention	paid
	to	the	various	regulations	and	preventive	meas-
	ures.	The	bad	effects	of	remaining	too	long	in
	port	at	any	one	time	(independent	of	irregulari-
	ties	of	harbor	duties,	particularly	after	sunset,	as
	well	as	during	his	meridian	power)	cannot	be	too
	strongly	adverted	to	by	the	commander	of	every
	ship,	and	therefore	a	measure	of	the	highest	im-
	portance	in	the	navy	is	the	employment	of	ne-
	groes	and	natives	of	the	country,	or	at	least	men
	accustomed	to	the	torrid	zone,	in	wooding,	water-
	ing,	transporting	stores,	rigging,	clearing,	careen-
	ing	ships,	etc.,	and	in	fine	in	all	such	occupations
	as	might	subject	the	seamen	to	excessive	heat	or
	noxious	exhalations,	which	cannot	fail	to	be	highly
	dangerous	to	the	health	of	the	unacclimated
	seaman.
	The	practice	of	heaving	down	vessels	of	war	in
	the	West	Indies,	in	the	ordinary	routine	of	ser-
	vice	at	least,	cannot	be	too	highly	deprecated,	as
	well	from	the	excessive	fatigue	and	exertion	it
	demands	as	because	it	is	a	process	which	requires
	for	its	execution	local	security,	or	in	other	words
	a	land	that	is	locked,	and	therefore	generally	an
	unhealthy	harbor.	The	instances	of	sickness
	and	mortality	from	the	effects	of	clearing	a	foul
	hold	in	an	unhealthy	harbor	are	too	numerous	to
	be	specified.
	Intoxication.
	A	very	productive	source	of	disease	in	warm
	climates	among	seamen	is	an	immoderate	use	of
	spirituous	and	fermented	liquors,	as	they	are	too
	apt,	whilst	in	a	state	of	intoxication,	to	throw
	themselves	on	the	bare	ground	where,	perhaps
	they	lie	exposed	for	many	hours	to	the	influence
	of	the	meridian	sun,	the	heavy	dews	of	the	eve-
	ning	or	the	dam\i,	chilling	air	of	the	night.	The
	commander	of	a	ship	who	pays	attention	to	the
	health	of	his	crew,	will	therefore	take	every	pos
	Bible	precaution	to	prevent	his	men	from	being
	guilty	of	an	excess	of	this	nature,	and	likewise
	from	lying	out	in	the	open	air	when	overcome	by
	fatigue	and	hard	labor.
	The	different	voyages	of	that	celebrated	navi-
	gator,	Captain	Cook,	as	well	as	that	of	the	unfor-
	tunate	La	Perouse,	incontestibly	prove	that	by	due
	care	and	a	proper	regimen	seamen	may	be	pre-
	eerved	from	the	scurvy	and	other	diseases	which
	have	formerly	been	inseparable	from	long	sea
	voyages,	and	that	they	can	thus	support	the	fa-
	tigues	of	the	longest	navigations	in	all	climates
	and	under	a	burning	sun.	It	has	been	thoroughly
	proved,	also,	that	grog	is	not	at	all	necessary,	or
	in	the	long	run,	beneficial	to	seamen.	In	times
	f	the	greatest	exposure	and	fatigue,	as	during
	severe	storms,	hot	coffee	has	been	found	a	moro
	effective	stimulant	than	spirits,	without	the	dan-
	gers	connected	with	the	use	of	the	latter.
	Noxious	Vapors.
	Smoking	or	fumigating	ships	with	charcoal	or
	sulphur,	is	the	most	effectual	means	of	killing	all
	kinds	of	vermin,	and	is	therefore	always	resorted
	;o;	but	it	is	recommended	that	no	sailor	or	boy
	be	allowed	to	go	under	the	decks	until	the	hatches,
	and	all	the	other	openings,	have	been	for	three
	aours	uncovered;	in	that	time	all	noxious	vapors
	will	be	effectually	dissipated.
	Captain	Cook's	Rules	for	Preserving	the	Health
	of	Seamen.
	1.	The	crew	to	be	at	three	watches.	The	men
	will	by	this	means	have	time	to	shift	and	dry
	themselves,	and	get	pretty	well	refreshed	by	sleep
	before	called	again	to	duty.	When	there	is	no
	pressing	occasion,	seamen	ought	to	be	refreshed
	with	as	much	uninterrupted	sleep	as	a	common
	day	laborer.
	2.	To	have	dry	clothes	to	shift	themselves	after
	getting	wet.	One	of	the	officers	to	see	that	every
	man,	on	going	wet	from	his	watch,	be	immediately
	shifted	with	dry	clothes,	and	the	same	on	going
	to	bed.
	3.	To	keep	their	persons,	hammocks,	bedding,
	and	clothes	clean	and	dry.	This	commander
	made	his	men	pass	in	review	before	him	one	day
	in	every	week,	and	saw	that	they	had	changed
	their	linen,	and	were	as	neat	and	clean	as	circum-
	stances	would	admit.	He	had	also	every	day	the
	hammocks	carried	on	the	booms,	or	some	other
	airy	part	of	the	ship,	unlashed,	and	the	bedding
	thoroughly	shaken	and	aired.	When	the	weather
	prevented	the	hammocks	being	carried	on	deck,
	they	were	constantly	taken	down,	to	make	room,
	for	the	fires,	the	sweeping,	and	other	operations.
	When	possible,	fresh	water	was	always	allowed	to
	the	men	to	wash	their	clothes,	as	soap	will	not
	mix	with	sea-water,	and	linen	washed	in	brine
	never	thoroughly	dries.
	4.	To	keep	the	ship	clean	between	decks.
	5.	To	have	frequent	fires	between	decks,	and	at
	the	bottom	of	the	well.	Captain	Cook's	method
	was	to	nave	iron	pots	with	dry	wood,	which	he
	burned	between	decks,	in	the	well,	and	other	parts
	of	the	ship;	during	which	time	some	of	the	crew
	were	employed	in	rubbing,	with	canvas	or	oakum,
	every	part	that	had	the	least	damp.	Where	the
	heat	from	the	stoves	did	not	readily	absorb	the
	moisture,	loggerheads,	heated	red	hot,	and	laid	on
	sheets	of	iron,	speedily	effected	the	purpose.
	6.	Proper	attention	to	be	paid	to	the	ship's
	coppers,	to	keep	them	clean	and	free	from	ver-
	7.	The	fat	that	is	boiled	out	of	the	salt	beef	or
	pork,	never	to	be	given	to	the	men.
	8.	The	men	to	be	allowed	plenty	of	fresh	water,
	at	the	ship's	return	to	port;	the	water	remaining
	on	board	to	be	started,	and	fresh	water	from	the
	shore	to	be	taken	in	its	room.
	By	means	of	the	above	regulations	(in	addition
	to	rules	relative	to	temperance,	and	supplying	the
	crews	as	much	as	possible	with	fresh	meat	and
	vegetables),	this	celebrated	navigator	performed	a
	voyage	of	upwards	of	three	years,	in	every	climate
	of	the	globe,	with	the	loss	of	only	one	man.
	To	obtain	Fresh	Water	from	the	Sea.
	The	method	of	obtaining	fresh	water	from	the
	sea	by	distillation,	was	introduced	into	the	Eng-
	lish	navy	in	the	year	1770,	by	Dr.	Irving,	for
	which	he	obtained	a	parliamentary	reward	oi
	5000.


OYSTEKS.
	191
	pick	cut	the	eyes,	and	lay	them	in	salt	and	water
	all	nij;ht,	then	wash	and	put	them	on	to	boil,	take
	out	the	bones	carefully,	chop	and	season	them
	well,	and	pack	it	in	bowls	;	they	will	turn	out
	whole,	and	may	be	eaten	cold	with	vinegar,	or
	fried	as	sausage.	'
	Bouilli.
	Take	the	thin	ends	of	prime	ribs;	bubble	them
	slowly	with	a	little	salt,	pepper,	3	bay	leaves,	1
	onion	stuck	with	cloves,	and	a	bunch	of	sweet
	herbs.	Remove	all	the	scum,	and	bubble	till	a
	skewer	will	penetrate	without	force.
	Scrapple.
	Take	8	pounds	of	scraps	of	pork,	that	will	not
	do	for	sausage,	boil	it	in	4	gallons	of	water;	when
	tender,	chop	it	fine,	strain	the	liquor	and	pour	it
	back	into	the	pot;	put	in	the	meat,	season	it	with
	sage,	summer	savory,	salt	and	pepper	to	taste,
	stir	in	a	quart	of	corn	meal;	after	simmering	a
	few	minutes,	thicken	it	with	buckwheat	flour	very
	thick;	it	requires	very	little	cooking	after	it	is
	thickened,	but	must	be	stirred	constantly.
	To	Stew	Oysters.
	Put	your	oysters	with	all	their	liquor	into	a
	saucepan	;	no	water	;	to	every	dozen	add	a	lump
	of	butter	size	of	a	walnut,	salt,	black	pepper,	a
	blade	of	mace,	two	bay	leaves	;	bubble	for	five
	minutes,	add	a	little	cream,	shake	all	well	together,
	and	turn	them	out,	grating	a	little	nutmeg	on
	each	oyster	as	it	lies	in	the	sauce.
	Stewed	Oysters.
	One	hundred	oysters,	a	pint	of	cream,	2	ounces
	of	butter,	beat	the	butter	smooth	with	a	little	flour.
	Put	the	oysters	in	a	pan	over	the	fire	;	when	they
	become	hot,	stir	in	the	cream,	butter,	and	flour.
	Season	to	your	taste	with	salt,	mace,	and	pepper.
	They	should	be	served	as	soon	as	they	are	taken
	off	the	fire.
	Oysters	Roasted.
	Roast	your	oysters	over	a	quick	fire	till	they	are
	done	dry,	but	not	scorched;	turn	them	out	on	the
	plate	of	a	brazier,	without	any	of	their	liquor	;	add
	a	large	lump	of	butter.	Set	the	plate	over	the
	lamp	when	the	butter	is	melted,	add	a	gill	of	Ma-
	deira,	a	little	salt	and	Cayenne.
	Another	Mode.
	Put	the	oysters	alive	in	the	shell	upon	a	good
	fire	and	leave	them	till	their	shells	open	a	little	;
	then	take	them	off,	open	them	on	a	plate,	and
	season	with	salt	and	pepper	only.	Thus	they	are
	excellent	for	delicate	stomachs.
	Scalloped	Oysters.
	One	hundred	oysters,	a	baker's	loaf	crumbed,
	four	eggs	boiled	hard;	salt	and	cayenne	pepper
	to	taste.	Chop	the	eggs	very	fine	and	mix	with
	the	crumbs,	which	season	highly	with	cayenne
	and	salt.	Cover	the	bottom	of	a	deep	pie-dish
	with	the	eggs	and	crumbs	;	then	with	a	fork,	place
	a	layer	of	oysters	with	two	or	three	small	pieces
	of	butter,	and	so	continue	until	all	are	in,	reserving
	sufficient	crumbs	for	the	cover.	For	those	who	like
	it,	a	little	mace	may	be	added.	Bake	in	a	quick
	:>ven	three-quarters	of	an	hour.	Serve	hot.
	Fried	Oysters.
	Take	fine	large	oysters,	free	them	.from	all	the
	small	particles	of	shell,	then	place	them	on	a	clean
	towel	and	dry	them.	Have	ready	some	crackers
	*	made	very	fine,	which	season	with	a	little	salt,
	black	and	cayenne	pepper	of	equal	proportions.
	Beat	as	many	eggs	and	cream	mixed,	as	will
	moisten	all	the	oysters	required,	then	with	a	fork
	dip	each	one	in	the	egg	a*"	1	lay	them	on	the
	cracker,	and	with	the	back	of	a	spoon	pat	the
	cracker	close	to	the	oyster;	lay	them	on	a	dish,
	and	so	continue	until	are	done.	Put	in	a	frying,
	pan	an	equal	portion	of	butter	and	lard	or	sweet
	oil	boiling	hot,	then	put	in	as	many	oysters	as	the
	pan	will	hold	without	allowing	them	to	touch,	and
	fry	quickly	a	light	brown	on	both	sides.	A	few
	minutes	will	cook	them.	Send	to	table	hot.
	Panned	Oysters.
	Take	fifty	large	oysters,	remove	every	particle
	of	shell	which	may	adhere	to	them,	put	them	in	to
	a	colander	and	pour	over	a	little	water	to	rinse
	them.	After	letting	them	drain,	put	them	into	a
	stewpan	with	a	quarter	of	a	pound	of	butter,	salt,
	black	and	red	pepper	to	taste.	Put	them	over	a
	clear	fire,	and	stir	while	cooking.	As	soon	as	they
	commence	to	shrink	remove	them	from	the	fire,
	and	send	to	table	hot	in	a	well	(covered)	heated
	dish.
	Codfish-	Cakes.
	Wash	the	fish,	and	after	remaining	in	water	all
	night,	boil	it.	Take	out	all	the	bones,	cut	up	very
	fine	and	mix	with	an	equal	quantity	of	potatoes;
	add	a	piece	of	butter,	cayenne,	and	a	little	more
	salt,	if	necessary.	Then	make	it	out	into	small
	round	cakes,	and	fry	in	butter	or	beef	drippings,
	a	light	brown	on	both	sides.
	To	Boil	Lobsters.
	The	medium	sized	are	best	;	put	them	alive	into
	a	kettle	of	boiling	water	which	has	been	salted,
	and	let	them	boil	from	half	an	hour	to	three-quar-
	ters,	according	to	their	size.	When	done	take
	them	out	of	the	kettle,	wipe	them	clean,	and	rub
	the	shell	with	a	little	sweet	oil,	which	will	give	a
	clear	red	appearance.
	Crack	the	large	claws	without	mashing	them,
	and	with	a	sharp	knife	split	the	body	and	tail
	from	end	to	end.	Send	to	table	and	dress	as
	follows	:	after	mincing	it	very	fine	add	salt,	cay-
	enne	pepper,	mustard,	salad	oil,	and	vinegar	to
	taste,	observing	to	mix	all	well	together.
	To	Piclde	Oysters.
	Drain	off	the	liquor	from	one	hundred	oysters,
	wash	them	and	put	to	them	a	table-spoonful	of
	salt	and	a	tea-cup	of	vinegar;	let	them	simmer
	over	the	fire	about	ten	minutes,	taking	off	the
	scum	as	it	rises;	then	take	out	the	oysters	and
	put	to	their	own	liquor	a	tablespoonful	of	whole
	black	pepper	and	a	teaspoonful	of	mace	and
	cloves;	let	it	boil	five	minutes,	skim	and	pour	it
	over	the	oysters	in	ajar.
	To	Spice	Oysters.
	One	hundred	oysters,	one	dozen	cloves,	two
	dozen	allspice,	mace,	cayenne	pepper,	and	salt	to
	taste.
	Strain	the	liquor	through	a	sieve,	put	it	in	a
	saucepan,	and	add	the	oysters,	spice,	pepper,	salt,
	and	half	a	pint	of	cider	vinegar.	Place	them	over
	a	slow	fire,	and	as	soon	as	they	boil	take	them	off.
	Pour	them	into	a	large	bowl	and	set	them	away	to
	cool.	When	cold	cover	them	close.
	Flounders	a	la	creme.
	Scale,	clean,	and	wrap	your	fish	in	a	cloth,	boil
	it	gently	in	plenty	of	water	well	salted;	when
	done	drain	it	carefully	without	breaking,	lay	it
	on	your	dish	and	mask	it	with	cream	or	white
	onion	sauce.
	French	Stew	of	Peas	and	Bacon.
	Cut	about	one-quarter	of	a	pound	of	fresh	bacon
	into	thin	slices,	soak	it	on	the	fire	in	a	stewpan
	until	it	is	almost	done	;	then	put	about	a	quart	of
	peas	to	it,	a	good	bit	of	butter,	a	bunch	of	parsley,
	and	two	spoonfuls	of	catsup	;	simmer	on	a	slow


192
	PLAIN	COOKERY.
	fire	and	reduce	the	sauce;	take	out	the	parsley
	and	serve	the	rest	together.
	New	England	Chotsder.
	Have	a	good	haddock,	cod,	or	any	other	solid
	fish	;	cut	it	in	pieces	three	inches	square,	put	a
	pound	of	fat	salt	pork	in	strips	into	the	pot,	set
	it	on	hot	coals	and	fry	out	the	oil	;	take	out	the
	pork	and	put	in	a	layer	of	fish,	over	that	a	layer
	of	onions	in	slices,	then	a	layer	of	fish	with	slips
	of	fat	salt	pork,	then	another	layer	of	onions;	and
	so	on	alternately	until	your	fish	is	consumed;	mix
	some	flour	with	as	much	water	as	will	fill	the	pot,
	season	with	black	pepper	and	salt	to	your	taste,
	and	boil	it	for	half	an	hour.	Have	ready	some
	crackers	(Philadelphia	pilot	bread	if	you	can	get
	it)	soaked	in	water	till	they	are	a	little	softened,
	throw	them	into	your	chowder	five	minutes	before
	you	take	it	up.	Serve	in	a	tureen,
	Daniel	Webster's	Chowder.
	Four	tablespoonfuls	of	onions,	fried	with	pork	;
	a	quart	of	boiled	potatoes	well	mashed	;	1	J	pounds
	of	sea	biscuit	broken;	1	teaspoonful	of	thyme,
	mixed	with	one	of	summer	savory	:	\	bottle	of
	mushroom	catsup;	one	bottle	of	port	or	claret;	\
	of	a	nutmeg,	grated;	a	few	cloves,	mace,	and	all-
	spice;	6	pounds	fish	(sea-bass	or	cod),	cut	into
	slices;	25	oysters,	a	little	black	pepper,	and	a	few
	slices	of	lemon.	The	whole	put	in	a	pot	and
	covered	with	an	inch	of	water,	boiled	for	an	hour
	and	gently	stirred.
	Soup	Maigre.
	Take	of	veal,	beef	cut	into	small	pieces,	and
	scrag	of	mutton,	1	pound	each;	put	them	into	a
	saucepan,	with	2	quarts	of	water;	put	into	a	clean
	cloth	1	ounce	of	barley,	an	onion,	a	small	bundle
	of	sweet	herbs,	3	or	4	heads	of	celery	cut	small,	a
	little	ma,ce,	2	or	3	cloves,	3	turnips	pared	and	each
	cut	in	two,	a	large	carrot	cut	into	small	pieces,	and
	a	young	lettuce.	Cover	the	pot	close,	and	let	it
	stew	very	gently	for	six	hours.	Then	take	out
	the	spice,	sweet	herbs,	and	onion,	and	pour	all
	into	a	soup-dish,	seasoned	with	salt.
	Another	Soup	Maigre.
	Quarter	of	a	pound	of	butter	placed	in	a	stew-
	pan,	add	to	it	2	tablespoonsful	of	flour,	^	pint	of
	milk.	Then	add	cold	vegetables	chopped	very
	fine,	and	stew	together	a	quarter	of	an	hour.	Be-
	fore	sent	up,	beat	the	yolks	of	two	eggs,	add
	of	a	pint	of	cream,	and	a	little	pepper	and	salt	to
	taste.
	Portable	Soup.
	Cut	into	small	pieces	3	large	legs	of	veal,	1	of
	beef,	and	the	lean	part	of	a	ham	;	lay	the	meat	in
	a	large	cauldron,	with	a	quarter	of	a	pound	of	but-
	ter	at	the	bottom,	4	ounces	of	anchovies,	and	2
	ounces	of	mace.	Cut	small	6	heads	of	clean	washed
	celery,	freed	from	green	leaves,	and	put	them	into
	the	cauldron,	with	3	large	carrots	cut	thin.	Cover
	all	close,	and	set	it	on	a	moderate	fire.	When	the
	gravy	begins	to	draw,	keep	taking	it	off	till	it	is
	all	extracted.	Then	cover	the	meat	with	water,	let
	it	boil	gently	for	four	hours,	then	strain	it	through
	a	hair-sieve	into	a	clean	pan,	till	it	is	reduced	to
	one-third.	Strain	the	gravy	drawn	from	the	meat
	into	a	pan,	and	let	it	boil	gently,	until	it	be	of	a
	glutinous	consistence.	Tak	care	and	skim	off	all
	the	fat	as	it	rises.	Watch	it	when	it	is	nearly	done,
	that	it	does	not	burn	;	next	season	it	with	Cayenne
	pepper,	and	pour	it	on	flat	earthen	dishes,	a	quar-
	ter	of	an	inch	thick.	Let	it	stand	till	the	next	day,
	and	then	cut	it	out	by	round	tins	larger	than	a
	silver	dollar.	Set	the	cakes	in	dishes	in	the	sun
	to	dry,	and	turn	them	often.	When	fully	dried,
	put	them	into	a	tiu	box	with	a	piece	of	clean	white
	paper	between	each,	and	keep	them	in	a	dry	placo
	If	made	in	frosty	weather	it	will	soon	become
	solid.	This	kind	of	soup	is	exceedingly	conve-
	nient	for	private	families,	for	by	putting	one	of
	the	cakes	in	a	saucepan	with	about	a	quart	tf
	water,	find	a	little	salt,	a	basin	of	good	broth	may
	be	made	in	a	few	minutes.	It	will	likewise	make
	an	excellent	gravy	for	roast	turkeys,	fowls,	and
	game.
	Asparagus	Soup.
	Put	a	small	broiled	bone	to	1$	pints	of	peas,
	and	water	in	proportion,	a	root	of	celery,	a	small
	bunch	of	sweet	herbs,	a	large	onion,	Cayenne
	pepper,	and	salt	to	taste	;	boil	it	briskly	for	five
	hours,	strain	and	pulp	it;	then	add	a	little	spin-
	ach-juice,	and	asparagus	boiled	and	cut	into	small
	pieces.	A	teaspoonful	of	walnut	soy,	and	a	tea-
	spoonful	of	mushroom	catsup,	answers	as	well	as
	the	bone.
	Giblet	Soup.
	Take	4	pounds	of	gravy	beef,	2	pounds	of	scrag
	of	mutton,	and	2	pounds	of	scrag	of	veal;	boil
	them	in	2	gallons	of	water,	stew	them	gently	till
	it	begins	to	taste	well,	pour	it	out	and	let	it	stand
	till	cold,	skim	off	all	the	fa.t.	Take	2	pair	of	gib-
	lets	well	scaled,	put	them	to	the	broth,	and	sim-
	mer	them	till	they	are	very	tender.	Take	them
	out	and	strain	the	soup	through	a	cloth.	Put	a
	piece	of	butter	rolled	in	flour	into	the	stewpan,
	with	some	fine	chopped	parsley,	chives,	a	little
	pennyroyal,	and	sweet	marjoram.	Place	the	soup
	over	a	slow	fire,	put	in	the	giblets,	fried	butter,
	herbs,	a	little	Madeira	wine,	some	salt,	and	Cay-
	enne	pepper	;	when	the	herbs	are	tender,	send	the
	soup	and	giblets	intermixed	to	table.	This	forms
	a	very	savory	dish.
	Charitable	Sonp.
	Take	the	liquor	of	meat	boiled	the	day	before,
	with	the	bones	of	leg	and	shin	of	beef;	add	to	the
	liquor	as	much	as	will	make	130	quarts,	also	the
	meat	of	10	stones	of	leg	and	shin	of	beef,	and	2
	ox-heads,	all	cut	in	pieces	;	add	2	bunches	of	car-
	rots,	4	bunches	of	turnips,	2	bunches	of	leeks,	a
	peck	of	onions,	1	bunch	of	celery,	^	a	pound	of
	pepper,	and	some	salt.	Boil	it	for	six	hours.
	Either	oatmeal	or	barley	may	be	put	in	to	thicken
	it,	if	thought	necessary.	This	soup	may	be	used
	at	any	gentleman's	table.
	Veal	Gravy	Soup.
	Garnish	the	bottom	of	the	stewpan	with	thin
	pieces	of	lard,	then	a	few	slices	of	ham,	slices	of
	veal	cutlet,	sliced	onions,	carrots,	parsnips,	celery,
	a	few	cloves	upon	the	meat,	and	a	spoonful	of
	broth;	soak	it	on	the	fire	in	this	manner	till	tho
	veal	throws	out	its	juice	;	then	put	it	on	a	stronger
	fire,	till	the	meat	catches	to	the	bottom	of	the	pan,
	and	is	brought	to	a	proper	color;	then	add	a
	sufficient	quantity	of	light	broth,	and	simmer	it	on
	a	slow	fire	till	the	meat	is	thoroughly	done;	add
	a	little	thyme	and	mushrooms.	Skim	and	sift	it
	clear	for	use.
	Beef	Gravy	Soup.
	Cut	slices	of	lean	beef,	according	to	the	quan-
	tity	wanted,	which	place	in	a	stew-pan,	upon
	sliced	onions	and	roots,	adding	two	spoonsful	of
	fat	broth	;	soak	this	on	a	slow	fire	for	half	an	hour,
	stirring	it	well;	when	it	catches	a	proper	color
	add	thin	broth	made	of	suitable	herbs,	with	a	little
	salt	over	it.
	A	Cheap	Rice	and	Meat	Soup.
	Put	a	pound	of	rice	and	a	little	pepper	and
	broth	herbs	into	two	quarts	of	water,	cover	them
	close,	and	simmer	very	softly	;	put	in	a	little	cin-
	namon,	two	pounds	of	good	ox-cheek,	and	boil	tho
	whole	till	the	goodness	is	incorporated	by	the	liquor.


SOUPS.
	193
	Another	Cheap	Soup.
	Take	an	ox-cheek,	2	pecks	of	potatoes,	J	of	a
	peck	of	onions,	of	a	pound	of	salt,	and	1	ounces
	of	pepper	to	he	boiled	in	90	pints	of	water,	on	a
	flow	fire	until	reduced	to	60.	A	pint	of	this	soup,
	with	a	small	piece	of	meat,	is	a	good	meal	for	a
	hearty	working	man.	Some	of	every	vegetable,
	vrith	a	few	herbs,	may	be	added.
	Herring	Soup.
	Take	8	gallons	of	water,	and	mix	it	with	5
	pounds	of	barley-meal.	Boil	it	to	the	consistence
	of	a	thick	jelly.	Season	it	with	salt,	pepper,
	vinegar,	sweet	herbs,	and,	to	give	it	a	gratifying
	flavor,	add	the	meat	of	4	red	herrings	pounded.
	To	prepare	a	Nutritious	Soup.
	A	pound	of	Scotch	barley,	with	sufficient	time
	allowed	in	the	cooking,	will	make	a	gallon	of	water
	into	a	tolerable	pudding	consistency.	A	pint	ba-
	sin	filled	with	it	will	hold	a	spoon	upright,	when
	at	its	proper	degree	of	warmth	for	eating.	Thor-
	oughly	eteeped,	it	will	produce	a	rich	pulp,	the
	form	of	the	grains	being	nearly	lost.	Five	hours'
	exposure,	in	a	moderately	heated	oven,	will	be
	sufficient;	and	it	may	be	improved	by	an	hour	or
	two	more.
	Amongst	other	means	for	such	preparation,
	when	a	baker's	oven	has	been	emptied	of	its
	bread,	a	pan	of	1	gallon	size	may	be	put	in	to
	steep	its	contents	during	the	preceding	night,	and
	then	renew	the	usual	baking	in	the	morning.
	What	has	been	lost	by	evaporation,	may	be	re-
	stored	by	the	addition	of	warm	water.	All	the
	seasoning	requisite	to	make	it	as	savory	as	plain
	family	dishes	generally	are,	will	be	about	3	large
	onions,	1	ounce	of	salt,	and	J	of	an	ounce	of	pep-
	per.	This	seasoning	should	be	put	in	before	send-
	ing	it	to	the	oven.
	Scotch	Broth.
	Set	on	the	fire	4	ounces	of	pearl	barley,	with	6
	quarts	of	salt	water;	when	it	boils	skim	it,	and
	add	what	quantity	of	salt	beef	or	fresh	brisket
	you	choose,	and	a	marrow-bone	or	a	fowl,	with
	2	pounds	of	either	lean	beef	or	mutton,	and	a
	good	quantity	of	leeks,	cabbages,	or	savoy,	or	you
	may	use	turnips,	onions,	and	grated	carrots	;	keep
	it	boiling	for	at	least	4	or	5	hours	;	but,	if	a	fowl
	be	used,	let	it	not	be	put	in	till	just	time	enough
	to	bring	it	to	table	when	well	done,	for	it	must	be
	served	separately.
	A	Vegetable	Soup.
	Take	1	onion,	1	turnip,	2	pared	potatoes,	1	car-
	rot,	1	head	of	celery;	boil	them	in	3	pints	of
	water	till	the	vegetables	are	cooked	;	add	a	little
	Bait	;	have	a	slice	of	bread	toasted	and	buttered,
	put	it	into	a	bowl,	and	pour	the	soup	over	it.
	Tomatoes,	when	in	season,	form	an	agreeable
	addition.
	Pea	Soup.
	Leave	1	pint	of	peas	in	the	pot	with	the	water
	they	were	boiled	in;	make	a	thickening	of	flour,
	milk	and	butter,	seasoned	with	salt,	pepper,	par-
	iley	and	thyme;	toast	2	or	3	slices	of	bread;	cut
	it	up	in	the	tureen	;	and	when	the	soup	has	boiled
	about	10	minutes,	pour	it	over.
	Children	are	mostly	fond	of	pea	soup,	and	it
	eldom	disagrees	with	them.	A	few	slices	of	fat
	ham	will	supply	the	place	of	butter.
	Corn	Soup.
	To	each	quart	of	young	corn,	cut	from	the	cob,
	allow	3	pints	of	water.	Put	the	corn	and	water
	on	to	boil,	and	as	soon	as	the	grains	are	tender,
	have	ready	2	ounces	of	sweet	butter	mixed	with
	1	tablespoonful	of	flour.	Stir	the	flour	and	butter
	into	the	corn	and	water,	and	let	it	boil	10	or	15
	13
	minutes	longer.	Just	before	the	soup	is	taken	out
	of	the	pot	beat	up	an	egg,	and	stir	into	it,	with	salt
	and	pepper	to	your	taste.
	Noodles	for	Soup.
	Beat	up	an	egg,	and	to	it	add	as	much	flour	as
	will	make	a	very	stiff	dough.	Roll	it	out	in	a	thin
	sheet,	flour	it,	and	roll	it	up	closely,	as	you	would
	do	a	sheet	of	paper.	Then	with	a	sharp	knife	cut
	it	in	shavings	about	like	cabbage	for	slaw	;	flour
	these	cuttings	to	prevent	them	from	adhering	to
	each	other,	and	add	them	to	your	soup	whilst	it	is
	boiling.	Let	them	boil	10	minutes.
	Pepperpot.
	Cut	in	small	pieces	3	pounds	of	tripe,	put	it	on
	to	boil	in	as	much	water	as	will	cover	it,	allowing
	a	teaspoonful	of	salt	to	every	quart	of	water.	Let
	it	boil	3	hours,	then	have	ready	4	calves'-feet,
	which	have	been	dressed	with	the	tripe,	and	add
	as	much	water	as	will	cover	them;	also	3	onions
	sliced,	and	a	small	bunch	of	sweet	herbs	chopped
	fine.	Half	an	hour	before	the	pepperpot	is	done
	add	four	potatoes	cut	in	pieces	;	when	these	are	ten-
	der	add	2	ounces	of	butter	rolled	in	flour,	and
	season	the	soup	highly	with	Cayenne	pepper.
	Make	some	dumplings	of	flour	and	butter	and	a
	little	water	drop	them	into	the	soup;	when	the
	vegetables	are	sufficiently	soft,	serve	it.
	The	calves'-feet	may	be	served	with	drawn	but-
	ter.	Any	kind	of	spice	may	be	added.	If	all-
	spice	or	cloves	are	used,	the	grains	should	be	put
	in	whole.
	Clam	Soup.
	Wash	the	shells	and	put	them	in	a	kettle.	Put
	the	kettle	where	it	will	be	hot	enough	to	cause	a
	steam	from	the	clams,	which	will	open	them.	Te
	1	quart	of	clams	put	2	quarts	of	water,	and	then
	proceed	as	for	oyster	soup.
	Oyster	Soup.
	To	1	quart	of	oysters	add	1	quart	of	water.
	Pour	the	water	on	the	oysters	and	stir	them.
	Then	take	them	out	one	at	a	time,	so	that	no	small
	particles	of	shell	may	adhere	to	them.	Strain	the
	liquor	through	a	sieve,	put	it	in	a	stew-pan	over
	the	fire	with	a	little	mace,	and	season	with	red
	pepper	and	salt	to	your	taste.	When	this	boils
	put	in	your	oysters.	Let	them	boil	again	;	then
	add	i	pint	of	cream	and	serve	hot.
	Chicken	Soup.
	Clean	and	wash	a	large	fat	chicken,	put	it	on	to
	boil	in	about	4	quarts	of	water,	to	which	add	i	a
	teacupful	of	rice,	1	onion	cut	fine,	4	or	5	turnips
	pared	and	cut	into	small	pieces,	1	dessertspoonful
	of	white	sugar	(a	little	sugar,	not	more	than	a
	tablespoonful	to	3	or	4	quarts,	may	be	added,
	scorched	brown,	to	any	soup	while	boiling,	with
	advantage),	a	little	sweet	marjoram,	with	salt	and
	red-pepper	to	taste.	After	boiling	over	a	slow
	fire	for	rather	more	than	an	hour,	put	in	6
	white	potatoes,	pared,	washed,	and	cut	in	quar-
	ters,	which,	as	soon	as	done,	add	a	little	parsley
	minced	fine.	When	done,	if	not	sufficiently	sea-
	soned,	more	may	be	added.	Place	the	chicken	on
	a	dish,	which	garnish	with	sprigs	of	double	pars-
	ley,	the	soup	in	a	tureen,	and	send	to	table	hot
	Chicken	Broth.
	Take	a	nice	tender	chicken,	and	after	cleaning
	it	very	nicely,	cut	it	into	quarters,	and	put	it	into	a
	soup-kettle	with	3	quarts	of	water,	2	tablespoons-
	ful	of	rice,	or	pearl-barley,	and	salt	to	taste.	Leb>
	it	boil	slowly,	and	as	the	scum	rises	remove	it.
	When	thoroughly	done	place	the	chicken	on	a	dish,
	garnish	with	double	parsley,	and	eat	with	drawn
	butter,	and	serve	the	broth	in	a	deep-covered	china
	bowl	or	tureen,	and	send	to	table	hot.


194
	PLAIN	COOKERY.
	Mutton	Broth.
	Take	3	pounds	of	the	scrag-end	of	a	neck	of
	very	fresh	mutton,	cut	it	into	several	pieces,	wash
	them	in	cold	water,	and	put	them	into	a	stewpan
	with	2	quarts	of	cold	spring	water	;	place	the	stew-
	pan	on	the	fire	to	boil,	skim	it	well,	and	then	add
	a	couple	of	turnips	cut	into	slices,	a	few	branches
	of	parsley,	a	sprig	of	green	thyme,	and	a	little
	gait.	When	it	has	boiled	gently	by	the	side	of
	the	stove	for	an	hour	and	a	half,	skim	off	the	fat
	from	the	surface,	and	then	let	it	be	strained
	through	a	lawn	sieve	into	a	basin	and	kept	for	use.
	Drawn	Butter.
	Half	pint	of	boiling	water,	2	teaspoonsful	of
	flour,	and	2	ounces	of	-butter.	Mix	the	flour	and
	butter	together	until	they	are	perfectly	smooth.
	Stir	this	into	the	boiling	water,	and	add	salt	to
	taste.	If	made	with	miik	in	place	of	water,	less
	butter	will	answer.
	Common	Sauce.
	Soak	slices	of	veal,	ham,	onions,	parsnips,	2
	cloves	of	garlic,	2	heads	of	cloves,	then	add	broth,
	a	glass	of	white	wine,	and	2	slices	of	lemon	;	sim-
	mer	it	over	a	slow	fire,	skim	it	well,	and	sift	it.
	Miser's	Sauce.
	Chop	5	or	6	large	onions,	mix	a	little	verjuice,
	or	vinegar,	pepper,	salt,	and	a	little	butter;	serve
	it	up	either	warm	or	cold.
	Parson's	Sauce.
	Chop	lemon-peel	very	fine,	with	2	or	3	pickled
	cucumbers,	a	bit	of	butter,	salt,	and	coarse	pep-
	per;	a	little	flour,	with	2	spoonsful	of	catsup,	and
	stew	it	on	the	fire	without	boiling.
	Nonpareil	Sauce.
	,	Take	a	slice	of	boiled	ham,	as	much	breast	of
	roasted	fowl,	a	pickled	cucumber,	a	hard	yolk	of
	an	egg,	one	anchovy,	a	little	parsley,	and	a	head
	of	shallot,	chopped	very	fine;	boil	it	a	moment	in
	good	catsup,	and	use	it	for	meat	or	fish.
	Nivernoise	Sauce.
	Put	in	a	small	stewpan	a	couple	of	slices	of
	ham,	a	clove	of	garlic,	2	cloves,	a	laurel	-leaf,
	sliced	onions,	and	roots	;	let	it	catch	the	fire	a
	little.	Then	add	a	small	quantity	of	broth,	2
	spoonsful	of	catsup,	and	a	spoonful	of	the	best
	vinegar.	Simmer	it	for	an	hour	on	the	side	of	the
	stove,	then	sift	it	in	a	sieve,	and	serve	it	for	a	high-
	flavored	sauce.
	Gravy	Calces.
	Chop	2	legs	of	beef	in	pieces,	put	them	into	a
	pot	of	water,	stew	it	over	a	slow	fire	a	day	and	a
	night;	then	add	onions,	herbs,	and	spices	as	for
	gravy;	continue	stewing	it	till	the	meat	is	off	the
	bones,	and	the	gravy	quite	out;	then	strain	the
	liquor	into	a	milk-pan,	to	which	quantity	it	should
	be	reduced	;	when	cold,	take	off	the	fat,	put	it	into
	a	saut;e,pan,	and	add	whatever	is	required	to	flavor
	it;	simmer	it	on	a	slow	fire	till	reduced	to	about
	12	saucers	'two-thirds	full,	put	them	in	an	airy
	place	till	as	dry	as	leather,	put	them	in	paper	bags,
	and	keep	in	a	dry	place.
	Sailor's	Sauce.
	Chop	a	fowl's	liver	with	2	or	3	shallots,	and	a
	couple	of	truffles	or	mushrooms;	simmer	these	in
	a	spoonful	of	oil,	2	or	3	spoonsful	of	gravy,	a	glass
	of	wine,	a	little	salt	and	coarse	pepper;	simmer	it
	about	half	an	hour,	and	skim	it	very	well	before
	using.
	Queen's	Sauce.
	Simmer	crumbs	of	bread	in	good	gravy,	until	it
	is	quite	thick,	take	it	off	the	fire,	and	add	a	few
	sweet	almonds	pounded,	2	hard	yolks	of	eggs,
	and	a	breast	of	fowl	roasted,	all	pounded	very	fine	;
	boil	a	sufficient	quantity	of	cream	to	your	sauce,
	and	sift	all	together,	then	add	pepper	and	saltj
	and	warm	it	without	boiling.
	Tomato	Catsup.
	Boil	tomatoes,	full	ripe,	in	their	juice,	to	nearly
	the	consistence	of	a	pulp,	pass	them	through	a
	hair	sieve,	and	add	salt	to	the	taste.	Aromatize
	it	sufficiently	with	clove,	pepper,	and	nutmegs.
	Catsup	for	Sea-stores.
	Take	a	gallon	of	strong	stale	beer,	a	pound	of
	anchovies	washed	from	the	pickle,	the	same	of
	shallots	peeled;	an	ounce	of	mace,	an	ounce
	of	cloves,	i	of	an	ounce	of	whole	pepper,	3	or	4
	large	races	of	ginger,	and	2	quarts	of	large	mush-
	room	flaps,	rubbed	to	pieces.	Cover	these	close,
	and	let	it	simmer	till	half	wasted.	Then	strain	it
	through	a	flannel	bag;	let	it	stand	till	quite	cold,
	and	then	bottle	it.	This	may	be	carried	to	any
	part	of	the	world	;	and	a	spoonful	of	it	to	a	pound
	of	fresh	butter	melted,	will	make	a	fine	fish	sauce,
	or	will	supply	the	place	of	gravy	sauce.	The
	stronger	and	staler	the	beer	the	better	will	be	the
	catsup.
	Another.	Chop	24	anchovies,	having	first	boned
	them;	put	to	them	10	shallots	cut	small,	and	a
	handful	of	scraped	horse-radish,	of	an	ounce
	of	mace,	a	quart	of	white	wine,	a	pint	of	water,
	and	the	same	quantity	of	red	wine;	a	lemon	cut
	into	slices,	a	pint	of	anchovy	liquor,	12	cloves,
	and	the	same	number	of	peppercorns.	Boil	them
	together	till	it	comes	to	a	quart,	then	strain	it	off,
	cover	it	close,	and	keep	it	in	a	cold	dry	place.
	Two	spoonsful	of	it	will	be	sufficient	for	a	pound
	of	butter.	It	is	a	good	sauce	for	boiled	fowls,	or,
	in	the	room	of	gravy,	lowering	it	with	hot	water,
	and	thickening	it	with	a	piece	of	butter	rolled	in
	flour.
	Fish	Sauce.
	Take	1	pound	of	anchovies,	a	quart	of	claret,	f
	of	a	pint	of	white	wine	vinegar,	^	an	ounce	of
	cloves	and	mace,	2	races	of	ginger	sliced,	a	little
	black	pepper,	the	peel	of	a	lemon,	a	piece	of	horse-
	radish,	a	large	onion,	a	bunch	of	thyme	and
	savory;	set	all	these	over	a	slow	fire	to	simmer
	an	hour,	then	strain	it	through	a	sieve;	when
	cold	put	it	in	a	bottle	with	the	spice,	but	not	the
	herbs.	To	a	large	coffee-cupful	cold,	put	a	pound
	of	butter;	stir	it	over	the	fire	till	it	is	as	thick	as
	cream;	shake	the	bottle	when	used,	and	put	no
	water	to	the	butter.
	Cream	Sauce	for	a	Hare.
	Run	the	cream	over	the	hare	or	venison	just
	before	frothing	it,	and	catch	it	in	a	dish	;	boil	it
	up	with	the	yolks	of	two	eggs,	some	onion,	and	a
	piece	of	butter	rolled	in	flour	and	salt.	Half	a
	pint	of	cream	is	the	proportion	for	two	eggs.
	Apple	Sauce.
	Pare	and	core	tart	apples,	cut	them	in	slices,
	rinse	and	put	them	in	an	earthern	stewpan,	set
	them	on	the	fire,	do	not	stir	them	until	they	burst
	and	are	done;	mash	them	with	a	spoon,	and	when
	perfectly	cool	sweeten	with	white	sugar	to	taste.
	Sweet	Sauce.
	Mix	2	glasses	of	red	wine,	one	of	vinegar,	3	tea-
	spoonsful	of	cullis,	a	bit	of	sugar,	1	sliced	onion,
	a	little	cinnamon,	and	a	laurel-leaf;	boil	them	a
	quarter	of	an	hour.
	Nun'	8	Butter.
	Four	ounces	of	butter;	six	ounces	of	sugar;	as
	much	wine	as	the	butter	will	take.	Beat	the	but-
	ter	and	sugar	together,	and	gradually	add	the
	wine	and	a	little	nutmeg.
	Brown	Sauce.
	Mix	together	one	tablespoonful	of	moist	sugar,


196
	PLAIN	COOKEKY.
	spinach,	separately	;	mash	the	potatoes,	squeeze
	the	greens	dry,	chop	them	quite	fine,	and	mix
	them	with	the	potatoes	with	a	little	butter,	pepper
	and	salt;	put	it	into	a	mould,	greasing	it	well
	first;	le+	it	stand	in	a	hot	oven	for	ten	minutes.
	10.	Potatoes	Roasted,	Wash	and	dry	your	po-
	tatoes	(all	of	a	size),	and	put	them	in	a	tin	Dutch
	oven,	or	cheese	toaster;	take	care	not	to	put	them
	too	near	the	fire,	or	they	will	get	burnt	on	the
	outside	before	they	are	warmed	through.
	Large	potatoes	will	require	two	hours	to	roast
	them.
	11.	Potatoes	Roasted	under	Meat.	Half	boil
	large	potatoes,	drain	the	water	from	them,	and
	put	them	into	an	earthern	dish,	or	small	tin	pan,
	under	meat	that	is	roasting,	and	baste	them	with
	some	of	the	dripping;	when	they	are	browned	on
	oiie	side,	turn	them	and	brown	the	other;	send
	them	up	round	the	meat,	or	in	a	small	dish.
	12.	Potato	Balls.	Mix	mashed	potatoes	with
	tie	yolk	of	an	egg,	roll	them	into	balls,	flour
	them,	or	egg	and	bread-crumb	them,	and	fry
	them	in	clean	drippings,	or	brown	them	in	a	Dutch
	o%en.
	13.	Potato	Snow.	The	potatoes	must	be	free
	from	spots,	and	the	whitest	you	can	pick	out;	put
	them	on	in	cold	water;	when	they	begin	to	crack
	strain	the	water	from	them,	and	put	them	into	a
	clean	stewpan	by	the	side	of	the	fire	till	they	are
	quite	dry	and	fall	to	pieces;	rub	them	through	a
	wire	sieve	on	the	dish	they	are	to	be	sent	up	in,
	and	do	not	disturb	them	afterwards.
	14.	Potato	Pie.	Peel	and	slice	your	potatoes
	very	thin	into	a	pie	dish	;	between	each	layer	of
	potatoes	put	a	little	chopped	onion	(three-quarters
	of	an	ounce	of	onion	is	sufficient	for	a	pound	of
	potatoes),	between	each	layer	sprinkle	a	little
	pepper	and	salt,	put	in	a	little	water,	and	cut
	about	two	ounces	of	fresh	butter	into	little	bits,
	and	lay	it	on	the	top,	cover	it	close	with	puff
	paste.	It	will	take	about	an	hour	and	a	half	to
	bake	it.
	To	Broil	Tomatoes.
	Wash	and	wipe	the	tomatoes,	and	put	them	on
	the	gridiron	over	live	coals,	with	the	stem	down.
	When	that	side	is	brown	turn	them	and	let	them
	cook	through.	Put	them	on	a	hot	dish	and	send
	quickly	to	table,	to	be	there	seasoned	to	taste.
	To	Bake	Tomatoes.
	Season	them	with	salt	and	pepper;	flour	them
	over,	put	them	in	a	deep	plate	with	a	little	butter,
	and	bake	in	a	stove.
	To	Steam	Potatoes.
	Put	them	clean-washed,	with	their	skins	on,	into
	a	steam	saucepan,	and	let	the	water	under	them
	be	about	half	boiling;	let	them	continue	to	boil
	rather	quickly,	until	they	are	done.	If	the	water
	once	relaxes	from	its	heat	the	potato	is	sure	to	be
	affected,	and	to	become	soddened,	let	the	quality
	be	ever	so	good.	A	too	precipitate	boiling	is
	equally	disadvantageous,	as	the	higher	parts	to
	the	surface	of	the	root	begin	to	crack	and	open,
	while	the	centre	part	continues	unheated	and	un-
	decomposed.
	Mushrooms.
	Be	careful	in	gathering	mushrooms	that	you
	have	the	right	kind	:	they	are	pink	underneath
	and	white	on	the	top,	and	the	skin	will	peel	off
	easily,	hut	it	sticks	to	the	poisonous	ones;	and	the
	smell	and	taste	of	the	good	ones	are	not	rank.
	After	you	have	peeled	them,	sprinkle	them	with	salt
	and	pepper,	and	put	them	in	a	stewpan,	with	a	little
	water	and	a	lump	of	butter.	Let	them	boil	fast
	ten	minutes,	and	stir	in	a	thickening	of	flour	and
	cream.	They	may	be	fried	in	butter,	or	broiled
	on	a	gridiron.	They	are	sometimes	very	abun-
	dant	in	the	fall,	on	ground	that	has	not	been
	ploughed	for	several	years	;	they	appear	after	a
	warm	rain.	They	may	be	peeled,	salted,	and	al-
	lowed	to	stand	for	some	hours	before	cooking.
	Chicken	Pot-pie.
	Take	a	pair	of	tender,	fat	chickens,	singe,	open,
	and	cut	them	into	pieces,	by	separating	all	the
	joints.	Wash	them	through	several	waters,	with
	eight	or	ten	pared	white	potatoes,	which	put	into
	a	pan,	and,	after	seasoning	highly	with	salt	and
	black	pepper,	dredge	in	three	tablespoonsful	of
	flour.	Stir	well	together;	then	line	the	sides
	(halfway	up)	of	a	medium-sized	stew-kettle	with
	paste	made	with	two	pounds	of	flour	and	one	of
	butter.	Put	the	chicken	and	potato	into	the	kettle,
	with	water	just	sufficient	to	cover	them.	Roll	out
	some	paste	for	a	cover,	the	size	of	the	kettle,	and
	join	it	with	that	on	the	sides;	cut	a	small	opening
	in	the	centre,	cover	the	kettle,	and	hang	it	over	a
	clear	fire	or	set	it	in	the	oven,	as	most	convenient;
	turn	the	kettle	round	occasionally,	that	the	sides
	may	be	equally	browned.	Two	hours	over	a	clear
	fire,	or	in	a	quick	oven,	will	cook	it.	When	done,
	cut	the	top	crust	into	moderate-sized	pieces,	and
	place	it	round	a	large	dish	;	then,	with	a	perfor-
	ated	skimmer,	take	up	the	chicken	and	potatoes
	and	place	in	the	centre;	cut	the	side	crust	and	lay
	it	on	the	top	;	put	the	gravy	in	a	sauce-tureen,
	and	send	all	to	table	hot.
	Oatmeal	Gruel.
	Boil	a	handful	of	raisins	in	a	pint	of	water	for
	ten	minutes.	Mix	2	tablespoonsful	of	good	oat-
	meal	with	a	little	cold	water,	and	pour	it	into	a
	saucepan,	and	boil	fifteen	or	twenty	minutes.	Salt
	a	little,	and	sweeten	to	taste.
	Arrow-root.
	Mix	2	tablespoonsful	of	arrow-root	(Bermuda	is
	the	best)	in	a	little	water	to	a	paste.	Add	a	little
	lemon	or	orange	peel	to	a	pint	of	boiling	water,
	and	stir	in	the	arrow-root	while	boiling.	Cook	it
	till	clear,	and	season	with	nutmeg	and	sugar	to
	taste,	and	wine,	if	desired.	Half	milk	and	half
	water,	or	all	milk,	may	be	used	instead	of	water.
	Tapioca.
	Cover	3	tablespoonsful	of	tapioca	with	water,
	and	soak	it	two	or	three	hours.	Add	a	little	water
	to	it,	and	boil	till	clear.	Sweeten	to	taste,	and	eat
	alone	or	with	cream.
	Tapioca	Jelly.
	Wash	thoroughly	2	tablespoonsful	of	tapioca	;
	pour	over	it	a	pint	of	water,	and	soak	for	three
	hours.	Place	it	then	over	a	slow	fire	and	simmer
	till	quite	clear.	If	too	thick,	add	a	little	boiling
	water.	"Sweeten	with	white	sugar,	and	flavor	with
	a	little	wine.
	Apple	Tapioca.
	Pare,	core,	and	quarter	8	apples;	take	table-
	spoonful	tapioca	which	has	been	all	night	soaking
	in	water;	add	%	teacupful	white	sugar,	and	a	little
	nutmeg	or	cinnamon.	Put	the	tapioca	into	a	stew-
	pan	to	simmer	10	minutes;	then	add	the	apples,
	and	simmer	ten	minutes	more.	When	cold	it	will
	form	a	jelly	around	the	apples.
	To	make	Dr.	Kitchener's	Pudding.
	Beat	up	the	yolks	and	whites	of	3	eggs	;	strain
	them	through	a	sieve,	and	gradually	add	to	them
	about	a	quarter	of	a	pint	of	milk.	Stir	these	well
	together.	Mix	in	a	mortar	2	ounces	of	moist	sugar
	and	as	much	grated	nutmeg	as	will	lie	on	a	six-
	pence;	stir	these	into	the	eggs	and	milk;	then
	put	in	4	ounces	of	flour,	and	beat	it	into	a	smooth
	batter	;	stir	in,	gradually,	8	ounces	of	very	fine-


PUDDINGS.
	197
	thopped	suet	and	3	ounces	of	bread-crumbs.	Mix
	all	thoroughly	together,	at	least	half	an	hour	be-
	fore	putting	the	pudding	into	the	pot.	Put	it	into
	an	earthenware	mould	that	is	well	buttered,	and
	tie	a	pudding-cloth	over	it.
	Nottingham	Pudding.
	Peel	6	good	apples	;	take	out	the	cores	with	the
	point	of	a	small	knife,	but	be	sure	to	leave	the	ap-
	ples	whole	;	fill	up	where	the	core	was	taken	from
	with	sugar,	place	them	in	a	pie-dish,	and	pour	over
	them	a	nice	light	batter,	prepared	as	for	batter
	pudding,	and	bake	them	an	hour	in	a	moderate
	oven.
	To	make	Yorkshire	Pudding.
	This	nice	dish	is	usually	baked	under	meat,	and
	is	thus	made.	Beat	4	large	spoonsful	of	flour,
	2	eggs,	and	a	little	salt	for	fifteen	minutes;	put
	to	them	3	pints	of	milk,	and	mix	them	well	to-
	gether;	then	butter	a	dripping-pan,	and	set	it
	under	beef,	mutton,	or	veal,	while	roasting.	When
	it	is	brown,	cut	it	into	square	pieces,	and	turn	it
	over,	and,	when	the	under	side	is	browned	also,
	send	it	to	the	table	on	a	dish.
	Dutch	Pudding.
	Cut	a	round	piece	out	of	the	bottom	of	a	Dutch
	loaf,	and	put	that	and	the	piece	that	was	cut	out
	into	a	quart	of	cold	new	milk,	in	the	evening,	and
	let	it	stand	all	night.	If	the	milk	is	all	soaked	up
	by	the	morning,	add	some	more.	Put	the	piece	in
	the	bottom	again,	tie	the	loaf	up	in	a	cloth,	and
	boil	it	an	hour.	Eat	it	with	sugar,	or	with	melted
	butter,	white	wine,	and	sugar	sauce.
	To	make	a	Dish	of	Frumenty.
	Boil	an	approved	quantity	of	wheat;	when	soft,
	pour	off	the	water,	and	keep	it	for	use	as	it	is
	wanted.	The	method	of	using	it	is	to	put	milk
	to	make	it	of	an	agreeable	thickness	;	then,	warm-
	ing	it,	adding	some	sugar	and	nutmeg.
	To	make	a	Windsor	Pudding.
	Shred	half	a	pound	of	suet	very	fine,	grate	into
	it	half	a	pound	of	French	roll,	a	little	nutmeg,	and
	the	rind	of	a	lemon.	Add	to	these	half	a	pound
	of	chopped	apples,	half	a	pound	of	currants,	clean
	washed	and	dried,	half	a	pound	of	jar	raisins,
	stoned	and	chopped,	a	glass	of	rich	sweet	wine,
	and	5	eggs,	beaten	with	a	little	salt.	Mix	all	thor-
	oughly	together,	and	boil	it	in	a	basin	or	mould
	for	three	hours.	Sift	fine	sugar	over	it	when	sent
	to	table,	and	pour	white-wine	sauce	into	the	dish.
	A	Cheshire	Pudding.
	Make	a	crust	as	for	a	fruit	pudding,	roll	it	out
	to	fourteen	or	fifteen	inches	in	length	and	eight	or
	nine	in	width;	spread	with	raspberry	jam	or	any
	other	preserve	of	a	similar	kind,	and	roll	it	up	in
	the	manner	of	a	collared	eel.	Wrap	a	cloth	round
	it	two	or	three	times,	and	tie	it	tight	at	each	end.
	Two	hours	and	a	quarter	will	boil	it.
	To	make	a	Plain	Pudding.
	Weigh	three-quarters	of	a	pound	of	any	odd
	scraps	of	bread,	whether	crust	or	crumb,	cut	them
	small,	and	pour	on	them	a	pint	and	a	half	of	boil-
	ing	water	to	soak	them	well.	Let	it	stand	till	the
	water	is	cool,	then	press	it	out,	and	mash	the	bread
	smooth	with	the	back	of	a	spoon.	Add	to	it	a	tea-
	spoonful	of	beaten	ginger,	some	moist	sugar,	and
	three-quarters	of	a	pound	of	currants.	Mix	all
	well	together,	and	lay	it	in	a	pan	well	buttered.
	Flatten	it	down	with	a	spoon,	and	lay	some	pieces
	of	batter	on	the	top.	Bake	it	in	a	moderate	oven,
	and	serve	it	hot.	When	cold	it	will	turn	out	of
	the	pan,	and	eat	like	good	plain	cheesecakes.
	Transparent	Pudding.
	Beat	up	8	eggs,	put	them	into	a	stew-pan	with
	half	a	pound	of	sugar,	the	same	of	butter,	and
	some	grated	nutmeg,	and	set	it	on	the	fire,	stir-
	ring	it	till	it	thickens;	then	pour	it	into	a	basin
	to	cool.	Set	a	rich	paste	round	the	edge	of	your
	dish,	pour	in	your	pudding,	and	bake	it	in	a	mod-
	erate	oven.	A	delicious	and	elegant	article.
	A	Potato	Rice	Pudding.
	Wash	a	quarter	of	a	pound	of	whole	rice	;	dry
	it	in	a	cloth	and	beat	it	to	a	powder.	Set	it	upon
	the	fire,	with	a	pint	and	a	half	of	new	milk,	till	it
	thickens,	but	do	not	let	it	boil.	Pour	it	out,	and
	let	it	stand	to	cool.	Add	to	it	some	cinnaman,
	nutmeg,	and	mace,	pounded;	sugar	to	the	taste;
	half	a	pound	of	suet	shred	very	small,	and	8	eggs
	well	beaten	with	some	salt.	Put	to	it	either	half
	a	pound	of	currants,	clean	washed	and	dried	by
	the	fire,	or	some	candied	lemon,	citron,	or	orange
	peel.	Bake	it	half	an	hour	with	a	puff	crust
	under	it.
	Swiss	Pudding.
	Butter	your	dish	;	lay	in	it	a	layer	of	bread-
	crumbs,	grated	very	fine	;	then	boil	4	or	5	apples
	very	tender;	add	a	little	butter,	nutmeg,	and	fine-
	sifted	sugar.	Mix	all	up	together,	and	lay	on	the
	bread-crumbs,	then	another	layer	of	the	crumbs;
	then	add	pieces	of	fresh	butter	on	the	top,	and
	bake	in	a	slow	oven	for	a	quarter	of	an	hour,	until
	it	becomes	a	delicate	brown.	It	may	be	eaten	hot
	or	cold.
	Carrot	Pudding.
	Take	J	peck	of	carrots,	boil	and	mash	them
	well;	then	add	pound	flour,	i	pound	currants,
	i	pound	raisins,	pound	suet	chopped	fine,	i	cup
	of	suj;ar,	2	tablespoonsful	of	cinnamon,	1	tea-
	spoonful	of	allspice.	Boil	four	hours,	and	serve
	hot	with	sauce	flavored	with	Madeira	wine.
	T'iain	Rice	Pudding,
	One	quart	ol	milk,	i	a	teacupful	of	rice,	2	tea-
	spoonsful	of	sugar,	^	of	a	nutmeg,	grated	;	a	small
	piece	of	butter,	size	of	hickory-nut.	Pick	and
	wash	the	rice;	add	all	the	ingredients.	Stir	all
	well	together,	and	put	in	a	slack	oven	one	and	a
	half	to	two	hours.	When	done	pour	it	in	a	pud-
	ding-dish,	and	serve	when	cold.	If	baked	in	an
	oven,	take	off	the	brown	skin	before	it	is	poured
	in	the	pudding-dish,	and	replace	it	on	the	top	of
	the	pudding	as	before.
	Indian	Pone.
	Put	on	one	quart	of	water	in	a	pot;	as	soon	as
	it	boils	stir	in	as	much	Indian	meal	as	will	make
	a	very	thin	batter.	Beat	it	frequently	while	it	is
	boiling,	which	will	require	ten	minutes	;	then	take
	it	off,	pour	it	in	a	pan,	and	add	one	ounce	of	but-
	ter,	and	salt	to	taste.	When	the	batter	is	luke-
	warm,	stir	in	as	much	Indian	meal	as	will	make
	it	quite	thick.	Set	it	away	to	rise	in	the	evening;
	in	the	morning	make	it	out	in	small	cakes,	butter
	your	tins,	and	bake	in	a	moderate	oven.	Or	the
	more	common	way	is	to	butter	pans,	fill	them	thre
	parts	full,	and	bake	them.
	This	cake	requires	no	yeast.
	Blackberry	Mush.
	Put	your	fruit	in	a	preserving	kettle	;	mash	it
	to	a	pulp,	with	sugar	enough	to	make	it	quite
	sweet.	Set	it	over	the	fire,	and,	as	soon	as	it	be-
	gins	to	simmer,	stir	in	very	gradually	two	tea-
	spoonsful	of	flour	to	a	quart	of	fruit.	It	should
	be	stirred	all	the	time	it	is	boiling.	Serve	it	either
	warm	or	cold,	with	cream.
	Raspberries	may	be	cooked	in	the	same	way.
	Potato	Pudding.
	Take	5	potatoes,	boil,	and	mash	them	through
	a	colander,	with	a	little	salt	and	1	teacupful	of
	milk	or	cream;	i	pound	of	butter,	pound	of


198
	PLAIN	COOKERY.
	sugar,	beaten	to	a	cream.	Beat	4	eggs,	and	sti
	them	with	the	latter;	then	add	the	mashed	pota
	toes	when	cool.	Season	with	1	tablespoonful	o
	brandy	and	1	nutmeg,	grnted,	with	a	little	cinna
	mon.	Bake	in	a	quick	oven.
	Bread	Pudding.
	Take	a	pint	measure	of	bread	broken	small	o
	crumbed;	boil	a	quart	of	milk,	with	a	little	salt
	and	pour	it	over	the	bread	;	cover	and	let	th
	bread	swell	till	it	can	be	mashed	smooth.	Beat	<
	eggs	and	stir	into	it,	with	4	tablespoonsful	of	flour
	Sprinkle	a	bag	inside	with	flour,	pour	in	the	pud
	ding,	tie	loosely,	and	boil	one	hour.
	To	make	Oldbnry	Pudding.
	Beat	4	eggs	well,	have	ready	a	pint	basin
	floured	and	buttered,	pour	in	the	eggs,	and	fill	5
	up	with	new	milk	previously	boiled,	and	when
	cold	bent	them	together;	put	a	white	paper	over
	the	basin,	cover	with	a	cloth,	and	boil	it	twenty
	minutes.	Send	it	up	with	wine	and	butter	sauce,
	Quince	Pudding.
	Scald	the	quinces	tender,	pare	them	thin,	scrape
	off	the	pulp,	mix	with	sugar	very	sweet,	and	add	a
	little	ginger	and	cinnamon.	To	a	pint	of	cream
	put	three	or	four	yolks	of	eggs,	and	stir	it	into	the
	quinces	till	they	are	of	a	good	thickness.	Butter
	the	dish,	pour	it	in,	and	bake	it.
	To	make	Raspberry	Dumplings.
	Make	a	puff	paste,	and	roll	it	out.	Spread	rasp-
	berry	jam,	and	make	it	into	dumplings.	Boil
	them	an	hour;	pour	melted	butter	into	a	dish,
	and	strew	grated	sugar	over	it.
	To	make	Raspberry	and	Cream	Tarts.
	Roll	out	thin	puff	paste,	lay	it	in	a	patty-pan	;
	put	in	raspberries,	and	strew	fine	sugar	over	them.
	Put	on	a	lid,	and	when	baked,	cut	it	open,	and
	put	in	|	a	pint	of	cream,	the	yolks	of	2	eggs	well
	beaten,	and	a	little	sugar.
	To	make	Paste	for	Tarts.
	Put	an	ounce	of	loaf	sugar,	beat	and	sifted,	to
	1	pound	of	fine	flour.	Make	it	into	a	stiff	paste,
	with	a	gill	of	boiling	cream,	and	3	ounces	of	but-
	ter.	Work	it	well,	and	roll	it	very	thin.
	Pie	Crust.
	Sift	a	pound	and	a	half	of	flour,	and	take	out	a
	quarter	for	rolling,	cut	in	it	a	quarter	of	a	pound
	of	lard,	mixed	with	water	and	roll	it	out	;	cut	half
	a	pound	of	butter,	and	put	it	in	at	two	rollings
	with	the	flour	that	was	left	out.
	For	making	the	bottom	crust	of	pies,	put	half	a
	pound	of	lard	into	a	pound	of	flour,	with	a	little
	salt,	mix	it	stiff,	and	grease	the	plates	before	you
	make	pies;	always	make	your	paste	in	a	cold
	place,	and	bake	it	soon.	Some	persons	prefer
	mixing	crust	with	milk	instead	of	water.
	To	make	a	good	Paste	for	Large	Pies.
	Put	to	a	peck	of	flour	3	eggs,	then	put	in	half	a
	p<	und	of	suet	and	a	pound	and	a	half	of	butter.
	Work	it	up	well	and	roll	it	out.
	Another	method.	Take	a	peck	of	flour,	and	6
	pounds	of	butter,	boiled	in	a	gallon	of	water,	then
	skim	it	off	into	the	flour,	with	as	little	of	the	liquor
	as	possible.	Work	it	up	well	into	a	paste,	pull	it
	into	pieces	till	cold,	then	make	it	into	the	desired
	form.
	Puff	Paste.
	Sift	a	pound	of	flour.	Divide	1	pound	of	butter
	into	four	parts,	cut	one	part	of	the	butter	into	the
	flour	with	a	knife	;	make	it	into	dough	with	water,
	roll	it,	and	flake	it	with	part	of	the	butter.	Do
	this	again	and	again	till	it	is	all	in.	This	will
	make	enough	crust	for	at	least	ten	puffs.	Bake
	With	a	quick	heat,	for	ten	or	fifteen	minutes.
	To	make	a.	Puff	Paste.
	Take	a	quarter	of	peck	of	flour,	and	rub	it	into
	a	pound	of	butter	very	fine.	Make	it	up	into	a
	light	paste	with	cold	water	just	stiff	enough	to
	work	it	up.	Then	lay	it	out	about	as	thick	as	a
	silver	dollar;	put	a	layer	of	butter	all	over,	then
	sprinkle	on	a	little	flour,	double	it	up,	and	roll	it
	out	again.	Double	and	roll	it	with	layers	of	but-
	ter	three	times,	and	it	will	be	fit	for	use.
	Mince	Pies,	not	very	rich.
	Take	4	pounds	of	beef	after	it	has	been	boiled
	and	chopped,	1	pound	of	suet,	2	pounds	of	sugar,
	2	pounds	of	raisins,	and	4	pounds	of	chopped	ap-
	ples,	mix	these	together	with	a	pint	of	wine	and
	cider,	to	make	it	thin	enough;	season	to	your
	taste	with	mace,	nutmeg,	and	orange-peel;	if	it	is
	not	sweet	enough,	put	in	more	sugar.	Warm	the
	pies	before	they	are	eaten.	Where	persons	are
	not	fond	of	suet,	put	batter	instead,	and	stew	the
	apples	instead	of	so	much	cider.
	To	make	a	Short	Crust.
	Put	6	ounces	of	butter	to	8	ounces	of	flour,	and
	work	them	well	together;	then	mix	it	up	with	as
	little	water	as	possible,	so	as	to	have	it	a	stiffisb.
	paste;	then	roll	it	out	thin	for	use.
	Lemon	Pudding.
	Cut	off	the	rind	of	3	lemons,	boil	them	tender,
	pound	them	in	a	mortar,	and	mix	them	with	a
	quarter	of	a	pound	of	Naples	biscuits,	boiled	up	in
	a	quart	of	milk	or	cream	;	beat	up	12	yolks	and	6
	whites	of	eggs.	Melt	a	quarter	of	a	pound	of	fresh
	gutter,	and	put	in	half	a	pound	of	sugar,	and	a
	ittle	orange-flower	water.	Mix	all	well	together,
	stir	it	over	the	fire	till	thick,	and	squeeze	in	the
	juice	of	half	a	lemon.	Put	puff	paste	round	the
	dish,	then	pour	in	the	pudding;	cut	candied	sweet-
	meats,	and	strew	over,	and	bake	it	for	three	quar-
	ers	of	an	hour.
	Softer	Pudding.
	Take	6	ounces	of	fine	flour,	a	little	salt	and	3
	ggs,	beat	up	well	with	a	little	milk,	added	by
	legrees	till	the	batter	is	quite	smooth,	make	it
	;he	thickness	of	cream,	put	into	a	buttered	pie-
	lish,	and	bake	three-quarters	of	an	hour,	or	into
	a	buttered	and	floured	basin	tied	over	tight	with
	a.	cloth,	boil	one	and	a	half	or	two	hours.
	Newmarket	Pudding.
	Put	on	to	boil	a	pint	of	good	milk,	with	half	a
	emon	peel,	a	little	cinnamon,	boil	gently	for	five
	r	ten	minutes,	sweeten	with	loaf	sugar,	break	the
	oiks	of	5	and	the	whites	of	3	eggs	into	a	basin,
	>eat	them	well,	and	add	the	milk,	beat	all	well
	ogether,	and	strain	through	a	fine	hair	sieve,	have
	ome	bread	and	butter	cut	very	thin,	lay	a	layer
	f	it	in	a	pie-dish,	and	then	a	layer	of	currants,
	nd	so	on	till	the	dish	is	nearly	full,	then	pour	the
	ustard	over	it,	and	bake	half	an	hour.
	Newcastle,	or	Cabinet	Pudding.
	Butter	a	half	melon	mould,	or	quart-basin,	and
	tick	all	round	with	dried	cherries,	or	fine	raisins,
	nd	fill	up	with	bread	and	butter,	etc.,	as	in	the
	bove,	and	steam	it	an	hour	and	a	half.
	Vermicelli	Pudding.
	Boil	a	pint	of	milk,	with	lemon	peel	and	cinna-
	mon,	sweeten	with	loaf	sugar,	strain	through	a
	eve,	and	add	a	quarter	of	a	pound	of	vermicelli,
	oil	ten	minutes,	then	put	in	the	yolks	of	5	and
	le	whites	of	3	eggs,	mix	well	together,	and	steam
	one	hour	and	a	quarter;	the	same	may	be	baked
	alf	an	hour.
	Bread	Pudding.
	Make	a	pint	of	bread-crumbs,	put	them	into	a


PUDDINGS.
	199
	itewpan	w.th	as	much	milk	as	will	cover	them,	the
	peel	of	a	lemon,	and	a	little	nutmeg	grated,	a
	mall	piece	of	cinnamon	;	boil	about	ten	minutes;
	iweeten	with	powdered	loaf	sugar	;	take	out	the
	cinnamon,	and	put	in	4	eggs;	beat	all	well	to-
	gether,	and	bake	half	an	hour,	or	boil	rather	more
	than	an	hour.
	Suet	Pudding.
	Suet,	quarter	of	a	pound	;	flour,	3	tablespoon-
	fnls;	eggs,	2;	and	a	little	grated	ginger;	milk,
	half	a	pint.	Mince	the	suet	as	fine	as	possible,
	roll	it	with	the	rolling-pin	so	as	to	mix	it	well
	with	the	flour;	beat	up	the	eggs,	mix	them	with
	the	milk,	and	then	mix	all	together	;	wet	your
	cloth	well	in	boiling	water,	flour	it,	tie	it	loose,
	put	into	boiling	water,	and	boil	an	hour	and	a
	quarter.
	Custard	Pudding.
	Boil	a	pint	of	milk,	and	a	quarter	of	a	pint	of
	good	cream	;	thicken	with	flour	and	water,	made
	perfectly	smooth,	till	it	is	stiff	enough	to	bear	an
	egg	on	it;	break	in	the	yolks	of	5	eggs,	sweeten
	with	powdered	loaf	sugar,	grate	in	a	little	nutmeg,
	and	the	peel	of	a	lemon	;	add	half	a	glass	of	good
	brandy,	then	whip	the	whites	of	the	5	eggs	till
	quite	stiff,	and	mix	gently	all	together;	line	a	pie-
	dish	with	good	puff	paste,	and	bake	half	an	hour.
	Ground	rice,	potato	flour,	panada,	and	all	pud-
	dings	made	from	powders,	are,	or	may	be,	prepared
	in	the	same	way.
	Boiled	Custards.
	Put	a	quart	of	new	milk	into	a	stewpan,	with
	the	pee!	of	a	lemon	cut	very	thin,	a	little	grated
	nutmeg,	a	small	stick	of	cinnamon;	set	it	over	a
	quick	fire,	but	be	careful	it	does	not	boil	over;
	when	it	boils,	set	it	beside	the	fire,	and	simmer
	ten	minutes;	break	the	yolks	of	8,	and	the	whites
	of	4	eggs	into	a	basin,	beat	them	well,	then	pour
	in	the	milk	a	little	at	a	time,	stirring	it	as	quickly
	as	possible	to	prevent	the	eggs	curdling;	set	it	on
	the	fire	again,	and	stir	well	with	a	wooden	spoon	;
	let	it	have	just	one	boil;	pass	it	through	a	fine
	sieve;	when	cold,	add	a	little	brandy,	or	white
	wine,	as	may	be	most	agreeable	to	palate;	serve
	up	in	glasses,	or	cups.
	Pumpkin	Pudding.
	Two	and	a	half	pounds	of	pumpkin,	6	ounces
	of	butter,	6	eggs,	1	tablespoonful	of	wine,	2	table-
	spoonfuls	of	brandy,	sugar	to	taste.	1	teaspoon-
	ful	of	cinnamon,	and	half	a	teaspoonful	of	ginger.
	Cut	the	pumpkin	in	slices,	pare	it,	take	out	the
	seeds	and	soft	parts;	cut	it	into	small	pieces,	and
	stew	it	in	very	little	water,	until	it	becomes	tender;
	then	press	it	in	a	colander	until	quite	dry,	turn	it
	out	in	a	pan,	put	in	the	butter	and	a	little	salt,
	mash	it	very	fine.	When	cool,	whisk	the	eggs
	until	thick	and	stir	in;	then	add	sugar	to	taste,
	with	the	brandy,	wine,	and	spice.	This	is	suffi-
	ient	for	three	or	four	puddings.	Line	your	plates
	With	paste,	and	bake	in	a	quick	oven.
	Boiled	Pudding.
	One	quart	of	milk,	5	eggs,	12	large	tablespoons-
	ful	of	flour.
	Whisk	the	eggs	very	light,	then	put	in	the	flour;
	add	a	little	of	the	milk,	and	beat	the	whole	per-
	fectly	smooth.	Then	pour	in	the	remainder	of
	the	milk	and	enough	salt,	just	to	taste.	Rinse
	your	f	udding-bag	in	cold	water	and	flour	it	well
	inside.	Pour	in	the	mixture	and	allow	a	vacancy
	of	from	two	to	three	inches	at	the	top	of	the	bag,
	as	the	pudding	will	swell	aa	soon	as	it	begins	to
	boil.
	Be	careful	to	tie	the	bag	tight,	and	put	it	imme-
	diately	in	a	large	kettle	of	boiling	water.	Let	it
	boil	for	two	hours.	As	soon	as	it	is	taken	out	of
	the	kettle,	dip	it	for	an	instant	into	a	pan	of	cold
	water.	This	prev?nts	the	pudding	from	adhering
	to	the	bag.	Serve	it	immediately,	as	it	would	spoil
	3y	standing.	It	may	be	eaten	with	wine	sauce,	or
	any	other	sauce	which	may	be	preferred.
	Indian	Meal	Pudding.
	One	quart	of	milk,	4	tablespoonfuls	of	very	fine
	Indian	meal,	3	ounces	of	butter,	5	eggs,	i	of	a
	pound	of	sugar,	a	little	salt,	half	a	gill	of	brandy,
	half	a	grated	nutmeg,	a	little	cinnamon.	Boil	the
	milk	and	stir	in	the	meal,	as	if	for	mush.
	Let	it	boil	fifteen	minutes,	and	beat	it	perfectly
	smooth.
	Add	the	salt	and	butter	while	it	is	hot.	As	soon
	as	it	becomes	cool	stir	in	the	eggs,	which	have
	been	beaten	very	thick,	and	then	the	other	ingre-
	dients.	If	the	quarter	of	a	pound	of	sugar	does
	not	make	the	mixture	sufficiently	sweet,	more	may
	be	added.
	'	Bake	in	a	light	paste	like	other	puddings.
	Rhubarb	Pies.
	Take	off	the	skin	from	the	stalks,	cut	them	into
	small	pieces;	wash	and	put	them	to	stew	with	no
	more	water	than	that	which	adheres	to	them;
	when	done,	mash	them	fine	and	put	in	a	small
	piece	of	butter,	and	when	cool	sweeten	to	taste
	and	add	a	little	nutmeg.	Line	your	plates	with
	paste,	put	in	the	filling,	and	bake	in	a	quick	oven.
	When	done	sift	white	sugar	over.
	Apple	Dumplings.
	Pare	and	core	large	tart	apples.	An	apple-corer
	is	better	than	a	knife	to	cut	out	the	seeds,	as	it	does
	not	divide	the	apple.	Make	a	paste	of	1	pound
	of	flour	and	i	pound	of	butter;	cover	the	apples
	with	the	paste,	tie	them	in	cloths,	but	do	not
	squeeze	them	tightly.
	Tender	apples	will	boil	in	three-quarters	of	an
	hour.	Send	to	the	table	hot.	Eat	with	butter	and
	molasses,	or	sugar	and	cream.
	Pancakes.
	One	pound	of	flour,	3	eggs	beaten	very	light,	as
	much	milk	as	will	make	it	as	thick	as	cream,	a
	little	salt.	Add	the	e.2gs	to	the	flour	with	the
	milk	;	salt	to	taste.	Stir	all	well	together	until
	perfectly	smooth.	Put	in	the	pan	a	piece	of	lard
	about	the	size	of	a	chestnut;	as	soon	as	it	is	hot
	put	in	two	table-spoonsful	of	the	batter,	and	move
	the	pan	about	to	cause	the	batter	to	spread.	When
	done	on	one	side	turn	it	over.	Serve	them	hot
	with	any	sauce	you	please.
	Fritters.
	One	pound	and	a	quarter	of	flour,	3	half	pints
	of	milk,	4	eggs.	Beat	the	eggs	until	thick,	to
	which	add	the	milk.	Place	the	flour	in	a	pan
	and	by	degrees	stir	in	the	egg	and	milk,	beating
	the	whole	until	very	smooth.	Salt	to	taste.	With
	a	tablespoon	drop	them	into	hot	lard,	and	fry	a
	light	brown	on	both	sides.	Send	to	table	hot,	and
	eat	with	nun's	butter,	or	butter	and	molasses.
	Cold	Custard.
	Take	i	of	a	calf's	rennet,	wash	it	well,	cut	it	in
	pieces	and	put	it	into	a	decanter	with	a	pint	of
	Lisbon	wine.	In	a	day	or	two	it	will	be	fit	for
	use.	To	one	pint	of	milk	add	a	teaspoonful	of	the
	wine.	Sweeten	the	milk	and	warm	it	a	little	and
	add	the	wine	and	nutmeg,	stirring	it	slightly.
	Pour	it	immediately	into	a	dish,	move	it	gently	to
	a	cold	place,	and	in	a	few	minutes	it	will	become	a
	custard.	It	makes	a	firmer	curd	to	put	in	the
	wine	omitting	the	sugar.	It	may	be	eaten	with
	sugar	and	cream.
	Green	Gooseberry	Cheese.
	Take	6	pounds	of	unripe	rough	gooseberries,	cut
	off	the	blossoms	and	stems,	and	put	them	in	cold


200
	PLAIN"	COOKERY.
	water	for	an	hour	or	two	;	then	take	them	out,
	bruise	them	in	a	marble	mortar,	and	put	them	into
	a	brass	pan	or	kettle	over	a	clear	fire,	stirring
	them	till	tender;	then	add	4	pounds	of	lump
	sugar	pounded,	and	boil	it	till	very	thick	and	of
	a	fine	green	color,	stirring	it	all	the	time.
	Ale	Posset.
	Take	a	small	piece	of	white	bread,	put	it	into	a
	pint	of	milk	and	set	it	over	the	fire.	Then	put
	some	nutmeg	and	sugar	into	a	pint	of	ale,	warm
	it,	and	when	the	milk	boils	pour	it	upon	the	ale.
	Let	it	stand	a	few	minutes	to	clear.
	Coffee	for	Thirty	People.
	Put	1	pound	of	best	coffee	into	a	stewpan	suf-
	ficiently	large	to	hold	7	quarts	of	water	;	put	it	on
	the	fire	to	dry,	or	roast	the	coffee	(be	sure	to
	shake	it	for	fear	it	should	burn)	;	then	take	it	off
	the	fire	and	put	the	whites	of	two	eggs	into	it,
	stir	it	till	it	is	mixed,	then	pour	on	it	6	quarts	of
	water	boiling	;	let	it	stand	J	of	an	hour	covered
	closely,	then	strain	it	through	a	jelly-bag,	or	let
	it	stand	awhile	to	settle;	pour	into	an	urn	and
	serve	hot	for	use.
	Cocoa.
	Grind	one	teacupful	of	cocoa	into	a	coffee-mill.
	Put	it	in	a	small	bag	made	of	very	thin	muslin,
	tie	it	close;	put	it	in	a	pot	with	three	half	pints
	of	boiling	water	and	1	pint	of	boiling	milk.	Boil
	the	whole	for	half	an	hour,	then	pour	it	into	an-
	other	pot	and	send	it	to	table.	This	will	be	found
	to	suit	invalids	much	better	than	chocolate,	as	it
	contains	no	butter.
	Wine	Whey.
	Boil	a	pint	of	milk	and	pour	into	it	a	gill	of	wine
	(Madeira	or	Sherry),	and	let	it	boil	again;	take	it
	from	the	fire	and	stand	a	few	moments	without
	stirring.	Remove	the	curd	and	sweeten	the	whey.
	Milk	Punch.
	Into	a	tumbler	full	of	milk	put!	or	2	tablespoons-
	ful	of	brandy,	whiskey,	or	Jamaica	rum.	Sweeten
	it	well,	and	grate	nutmeg	on	the	top.
	Egg	and	Wine.
	Beat	a	fresh	raw	egg	well,	and	add	1	or	2	table-
	spoonsful	of	wine.	Sweeten	to	taste.
	Icing	for	Calces.
	Put	1	pound	of	fine	sifted,	treble-refined	sugar
	into	a	basin,	and	the	whites	of	three	new-laid
	eggs;	beat	the	sugar	and	eggs	up	well	with	a
	silver	spoon	until	it	becomes	very	white	and	thick	;
	dust	the	cake	over	with	flour	and	then	brush	it
	off,	by	way	of	taking	the	grease	from	the	outside,
	which	prevents	the	icing	from	running;	put	it
	on	smooth	with	a	palette	knife,	and	garnish	ac-
	cording	to	fancy;	any	ornaments	should	be	put
	on	immediately,	for	if	the	icing	gets	dry	it	will	not
	stick	on.
	A	Plain	Poundcake.
	Beat	1	pound	of	butter	and	1	pound	of	sugar
	in	an	earthen	pan	until	it	is	like	a	fine	thick
	cream,	then	beat	in	9	whole	eggs	till	quite	light.
	Put	in	a	glass	of	brandy,	a	little	lemon-peel
	shred	fine,	then	work	in	li	pound	of	flour;	put
	it	into	the	hoop	or	pan	and	bake	it	for	an	hour.
	A	pound	plum-cake	is	made	the	same	with	putting
	li	pound	of	clean	washed	currents,	and	i	pound
	of	candied	lemon-peel.
	Plain	Gingerbread.
	Mix	3	pounds	of	flour	with	4	ounces	of	moist
	sugar,	$	ounce	of	powdered	ginger,	and	1J	pounds
	of	warm	molasses	;	melt	i	pound	of	fresh	butter
	in	it,	put	it	to	the	flour	and	make	it	a	paste	;	then
	form	it	into	nuts	or	cakes,	or	bake	it	in	one	cake.
	Another	Method.
	Mix	6	pounds	of	flour	with	2	ounces	of	caraway
	seeds,	2	ounces	of	ground	ginger,	2	ounces	of
	candied	orange-peeel,	the	same	of	candied	lemon
	peel	cut	in	pieces,	a	little	salt,	and	6	ounces	of
	moist	sugar	;	melt	1	pound	of	fresh	butter	in	about
	a	pint	of	milk,	pour	it	by	degrees	into	4	pounds
	of	molasses,	stir	it	well	together,	and	add	it,	a
	little	at	a	time,	to	the	flour;	mix	it	thoroughly,
	make	it	into	a	paste;	roll	it	out	rather	thin	and
	cut	it	into	cakes	with	the	top	of	a	dredger	or	wine
	glass;	put	them	on	floured	tins,	and	bake	them
	in	rather	a	brisk	oven.
	Gingerbread	Poundcake.
	Six	eggs,	1	pint	molasses,	^	pound	sugar,	pound
	butter,	wineglass	of	brandy,	1	lemon,	1	nutmeg,	3
	tablespoon	sful	of	ginger,	2	teaspoonfuls	of	ground
	cloves,	1	tablespoonful	of	cinnamon,	1	teaspoonful
	of	soda.	Flour	enough	to	make	a	stiff	batter.
	Bath	Cakes.
	Mix	well	together	i	pound	of	butter,	1	pound
	of	flour,	5	eggs,	and	a	cupful	of	yeast.	Set	the
	whole	before	the	fire	to	rise,	which	effected	add	a
	J	of	a	pound	of	fine	powdered	sugar,	1	ounce	of
	caraways	well	mixed	in,	and	roll	the	paste	out
	into	little	cakes.	Bake	them	on	tins.
	Shrewsbury	Cakes.
	Mix	i	pound	of	butter	well	beaten	like	cream,	and
	the	same	weight	of	flour,	1	egg,	6	ounces	of	beaten
	and	sifted	loaf	sugar,	and	ounce	of	caraway
	seeds.	Form	these	into	a	paste,	roll	them	thin,
	and	lay	them	in	sheets	of	tin	;	then	bake	them	in
	a	slow	oven.
	Portugal	Cakes.
	Mix	into	a	pound	of	fine	flour	a	pound	of	loaf
	sugar,	beaten	and	sifted,	and	rub	it	into	a	pound
	of	butter,	till	it	is	thick,	like	grnted	white	bread;
	then	put	to	it	2	tablespoonfuls	of	rose-water,	2	of
	sack,	and	10	eggs;	work	them	well	with	a	whisk,
	and	put	in	8	ounces	of	currants.	Butter	the	tin
	pans,	fill	them	half	full,	and	bake	them.
	Ginger	Cakes	without	Butter.
	Take	1	pound	of	sugar,	of	a	pound	of	ginger,
	1	pint	of	water,	2	pounds	of	flour,	and	8	caps	of
	orange-peel.	Pound	and	sift	the	ginger,	and	add
	1	pint	of	water	;	boil	it	5	minutes,	then	let	it	stand
	till	cold.	Pound	the	preserved	orange-peel,	and
	pass	it	through	a	hair-sieve	;	put	the	flour	on	a
	pasteboard,	make	a	wall,	and	put	in	the	orange-
	peel	and	ginger	with	the	boiled	water,	mix	this
	up	to	a	paste	and	roll	it	out,	prick	the	cakes	before
	baking	them.
	Savoy	Cakes.
	To	1	pound	of	fine	sifted	sugar	put	the	yolks
	of	10	eggs	(have	the	whites	in	a	separate	pan),
	and	set	it,	if	in	summer,	in	cold	water,	if	there	is
	any	ice	set	the	pan	on	it,	as	it	will	cause	the	eggs
	to	be	beat	finer.	Then	beat	the	yolks	and	sugar
	well	with	a	wooden	spoon	for	20	minutes,	and	put
	in	the	rind	of	a	lemon	grated	;	beat	up	the	whites
	with	a	whisk,	until	they	become	quite	stiff	and
	white	as	snow.	Stir	them	into	the	batter	by	de-
	grees^	then	add	f	of	a	pound	of	well-dried	flour;
	finally,	put	it	in	a	mould	in	a	slack	oven	to	bake.
	Eice	Cakes.
	Beat	the	yolks	of	15	eggs	for	nearly	\	an
	hour	with	a	whisk,	mix	well	with	them	10	ounces
	of	fine	sifted	loaf	sugar,	put	in	a	pound	of
	ground	rice,	a	little	orange-water	or	brandy,	and
	the	rinds	of	2	lemons	grated,	then	add	the	whites
	of	7	eggs	well	beaten,	and	stir	the	whole	together
	for	J	of	an	hour.	Put	them	into	a	hoop	and	set
	them	in	a	quick	oven	for	an	hour,	when	they
	will	be	properly	done.