PUDDINGS.,
	223
	Apple	Pudding.
	A	quarter	of	a	pound	of	butter,	i	a	pound	of	sugar,
	6	ej;gs,	4	large-sized	tart	apples,	2	ounces	of	cur-
	rants,	2	tablespoonfuls	of	brandy,	1	teaspoonful
	of	cinnamon	and	nutmeg	mixed.	Beat	the	but-
	ter	and	sugar	to	a	cream,	then	whisk	the	eggs
	until	thick	and	add	to	it.	Pare	the	apples,	grate
	and	stir	them	into	the	mixture	of	eggs	and	sugar	;
	then	add	the	brandy,	currants	and	spice.	Stir
	the	whole	well	together.	This	will	be	sufficient
	for	two	large-sized	puddings.	Line	your	plates
	with	paste,	put	in	the	mixture	and	bake	in	a	quick
	oven.
	Rice	Cups.
	One	quart	of	milk,	3	tablespoonfuls	of	rice
	boiled	and	stood	to	cool,	2	ounces	of	butter.	Put
	on	your	milk	to	boil,	mix	the	rice	very	smooth
	with	some	cold	milk.	As	soon	as	the	former	be-
	gins	to	boil	stir	in	the	batter	and	let	the	whole
	boil	twenty	minutes.	Whilst	the	milk	is	warm
	add	the	butter	and	a	little	salt.	Rinse	your	cus-
	tard	cups	with	cold	water;	half	fill	them	with	the
	mixture	;	when	it	becomes	cold	they	turn	out	of
	the	cups	and	retain	their	forms.	They	are	very
	ornamental	to	the	table.	To	be	eaten	with	cream
	and	a	little	grated	nutmeg.
	Diavolini.
	Eight	ounces	of	ground	rice,	4	ounces	of
	sugar,	a	quart	of	milk,	2	ounces	of	butter,	a	tea-
	spoonful	of	essence	of	ginger,	6	eggs,	1	pound
	of	preserved	ginger.	Mix	the	rice,	sugar,	milk
	and	butter	together	in	a	stewpan	and	stir	the
	produce	over	a	stove	fire	until	it	thickens;	it
	must	then	be	removed	from	the	fire,	and	after
	being	worked	quite	smooth	and	the	lid	being	put
	on	the	stewpan.	set	it	either	in	the	oven	or	over	a
	slow	ash	fire	to	finish	doing	;	this	will	be	effected
	in	about	half	an	hour.	The	rice	must	now	be	re-
	moved	from	the	fire	and	the	preserved	ginger	and
	the	6	yolks	of	eggs	being	added	thereto,	stir	the
	whole	over	a	quick	fire	until	the	eggs	are	set	firm
	in	the	rice,	and	then	turn	out	upon	a	clean	dish
	or	baking-sheet	and	spread	equally	to	about	a
	quarter	of	an	inch	in	thickness,	and	when	this
	has	become	cold	it	must	be	cut	out	in	oblong
	shapes,	which,	after	being	first	dipped	in	light
	frying	batter,	are	to	be	fried	crisp	;	then	glaze
	with	plain	sugar	and	dish	up	on	a	napkin.
	Brown-	Bread	Pudding.
	Get	ready	the	following	ingredients	:	Twelve
	ounces	of	brown	bread-crumbs,	6	ounces	of
	pounded	sugar,	6	eggs,	a	pint	of	whipped	cream,
	some	grated	lemon-rind,	a	little	cinnamon-powder,
	1	pound	of	morelle	cherries	and	a	little	salt.	Mix
	the	bread-crumbs,	sugar,	the	yolks	of	eggs	and
	whipped	cream,	the	lemon,	the	cinnamon	and	the
	salt	together	in	a	large	basin	;	then	add	the	whip-
	ped	whites	of	6	eggs	and	set	this	aside.	Next
	spread	a	plain	mould	with	butter	and	strew	it	with
	brown	bread-crumbs;	then	spread	a	large	spoon-
	ful	of	the	preparation	at	the	bottom	of	the	mould
	and	arrange	a	layer	of	cherries	(with	the	stones
	left	in)	upon	it;	cover	this	with	some	of	the	pre-
	paration,	and	upon	it	place	more	cherries,	and	so
	on	until	the	mould	is	filled.	The	pudding	must-
	now	be	placed	on	a	baking-sheet	and	put	in	the
	oven	(moderately	heated)	to	be	baked	for	about
	an	hour	;	when	done	turn	it	out	of	the	mould	on
	its	dish,	pour	a	puree	of	cherry-sauce	round	the
	base	and	serve.	In	Saxony	it	is	customary	to	eat
	this	kind	of	pudding	as	a	cake	when	cold;	in	this
	case	it	should	be	entirely	covered	with	sifted	sugar,
	mixed	with	one-fourth	part	of	cinnamon-powder.
	Lemon	Pudding.
	The	juice	and	grated	rind	(rubbed	on	sugar)	of
	6	lemons,	I	pint	of	cream,	6	ounces	of	bruised
	ratafias,	12	yolks	and	the	whites	of	4	eggs
	whipped,	i	a	nutmeg	grated,	a	little	cinnamon-
	powder,	12	ounces	of	pounded	sugar	and	a	verj
	little	salt.	Mix	the	above	together	in	a	large
	basin	and	work	them	with	a	whisk	for	about
	ten	minutes.	Next	put	a	border	of	puff-paste
	round	the	edge	of	a	tart	dish,	spread	the	dish
	with	butter,	pour	the	batter	into	it,	strew	some
	shred	pistachio	kernels	on	the	top	and	bake
	it	for	about	half	an	hour	(at	moderate	heat).
	When	done	shake	some	sifted	sugar	over	it,	and
	serve.
	Bread	Pudding,	Plain.
	Twelve	ounces	of	bread-crumbs,	6	ounces	of
	sugar,	2	ounces	of	butter,	a	pint	of	milk,	the
	rind	of	a	lemon	rubbed	on	a	piece	of	sugar,	6
	yolks	of	eggs	and	2	whites	whipped	and	a	little
	salt.	Put	the	bread-crumbs	into	a	basin	with
	the	sugar,	butter,	lemon-sugar	and	salt;	then
	pour	in	the	milk	boiling,	cover	up	the	whole	and
	leave	it	to	steep	for	about	ten	minutes	;	the	eggs
	may	then	be	added,	and	after	the	whole	has	been
	well	mixed	together	pour	the	preparation	into	a
	mould	or	pudding	basin	previously	spread	with
	butter.	Steam	the	pudding	for	about	an	hour,	and
	when	done	dish	it	up	with	some	arrow-root	sauce
	made	as	follows:	Mix	a	dessertspoonful	of	arrow-
	root	with	twice	that	quantity	of	sugar,	half	the
	juice	of	a	lemon,	a	little	nutmeg,	and	a	gill	of
	water,	and	stir	this	over	the	fire	until	it	boils.
	Plum	Pudding.
	Three-quarters	of	a	pound	of	raisins,	f	of	a
	pound	of	currants,	a	pound	of	candied	orange,
	lemon	and	citron,	1J	pounds	of	chopped	beef
	suet,	1	pound	of	flour,	|	of	a	pound	of	moist
	sugar,	4	eggs,	about	3	gills	of	milk,	the	grated
	rind	of	2	lemons,	i	an	ounce	of	nutmeg,	cinna-
	mon	and	cloves	(in	powder),	a	glass	of	brandy
	and	a	very	little	salt.	Mix	the	above	ingredi-
	ents	thoroughly	together	in	a	large	basin	seve-
	ral	hours	before	the	pudding	is	to	be	boiled;
	pour	them	into	a	mould	spread	with	butter,	which
	should	be	tied	up	in	a	cloth.	The	pudding	must
	then	be	boiled	for	four	hours	and	a	half;	when
	done	dish	it	up	with	sauce	spread	over	it.
	Tapioca	Pudding.
	Ten	ounces	of	tapioca,	1	quart	of	milk,	6
	ounces	of	sugar,	6	yolks	of	eggs	and	2	whipped
	whites,	the	grated	rind	of	a	lemon,	2	ounces
	of	butter,	and	a	little	salt.	Put	the	tapioca,
	sugar,	butter,	salt,	grated	lemon,	and	the	milk
	into	a	stewpan	;	stir	this	over	the	fire	until	it
	boils	;	then	cover	the	stewpan	with	its	lid,	and	set
	it	on	a	very	slow	stove-fire	(partially	smothered
	with	ashes),	to	continue	gently	simmering	for	a
	a	quarter	of	an	hour.	The	tapioca	should	then
	be	withdrawn	from	the	fire,	and	after	the	6	yolks
	and	the	2	whipped	whites	of	eggs	have	been	thor-
	oughly	incorporated	in	it,	pour	-the	preparation
	into	a	mould	or	pudding-basin	previously	spread
	with	butter;	steam	the	pudding	for	about	an	hour
	and	a	half,	and	when	done	dish	it	up	with	either
	a	plain	arrow-root	or	custard	sauce	over	it.
	Rice	Flummery.
	Rice	that	is	ground	coarse,	in	a	hand-mill,	is
	much	better	for	making	flummery	than	the	flour
	you	buy.	Put	1	quart	of	milk	to	boil;	mix	with
	water	5	tablespoonsful	of	ground	rice,	and	stir	it
	in	the	milk	when	it	boils;	while	the	milk	is	cold
	put	in	vanilla	or	lemon;	wet	your	moulds	with
	cold	cream	or	water	;	keep	stirring	the	rice	till	it
	is	thick,	when	pour	it	out	in	the	moulds;	just	be-
	fore	dinner	turn	them	out	on	dishes.	Have	cir	am,
	sugar,	and	nutmeg	mixed,	to	eat	with	it.


224
	COOKERY.
	Hice	Fritters.
	Take	2	teacupfuls	of	boiled	rice,	cooled	and
	mashed,	1	pint	of	milk,	1	egg,	a	handful	of	flour;
	season	with	a	little	salt.	Have	a	pan	of	lard
	boiling	hot;	put	them	in	and	fry	quickly.
	Naples	Biscuits.
	Whisk	10	eggs	till	light;	add	to	them	1	pound
	of	dried	flour	and	1	of	powdered	sugar;	beat	all
	together	till	perfectly	light;	put	in	some	rose-
	water	and	nutmeg,	and	bake	in	small	shallow
	pans,	in	a	moderately-heated	oven.
	Soft	Gingerbread.
	One	pound	of	butter,	a	pound	of	sugar,	10
	eggs,	1	teaspoonful	of	cinnamon,	2	tablespoonfuls
	of	ginger,	3	half	pints	of	molasses,	1	gill	of	milk;
	2	pounds	of	flour,	2	tablespoonfuls	of	saleratus.
	Beat	the	butter,	sugar,	ginger,	and	cinnamon	to-
	gether	until	light;	then	stir	in	one-fourth	of	the
	flour;	whisk	the	eggs	very	thick,	and	add	by	de-
	grees.	Mix	the	milk	and	molasses	together,	which
	stir	in	gradually	;	then	the	remainder	of	the	flour,
	half	at	a	time.	Beat	all	well	together,	then	add
	the	saleratus,	mix,	and	bake.
	French	Loaf	Cake.
	One	pound	of	sugar,	pound	of	butter,	1	pound
	of	flour,	7	eggs,	1	cup	of	cream,	the	grating	and
	juice	of	1	lemon,	^	wineglass	of	brandy	or	Ma-
	deira,	1	teaspoonful	of	saleratus.	Beat	the	butter
	and	sugar	very	light,	then	stir	in	the	cream;	after
	which	beat	in	one-fourth	of	the	flour;	whisk	the	eggs
	until	very	thick,	which	add	by	degrees,	then	the
	remainder	of	the	flour,	half	at	a	time,	alternately
	with	the	gniting	and	juice	of	the	lemon.	After
	beating	all	well	together,	add	the	saleratus,	after
	which	beat	but	a	few	minutes.	Line	your	pans
	(either	square	or	round)	with	white	paper,	and
	bake	in	a	moderate	oven.
	Madison	Cake.
	Half	a	pound	of	butter,	f	of	a	pound	of	sugar,
	1	pound	of	flour,	8	eggs,	1	gill	of	cream,	1	nut-
	meg,	1	pound	of	raisins	chopped,	f	of	a	pound	of
	currants.	Beat	the	butter	and	sugar	until	very
	light,	to	which	add	the	cream	;	whisk	the	eggs
	until	very	thick,	and	stir	in	alternately	with	the
	flour.	Beat	all	well	together;	then	add	the	spice
	and	fruit.	Butter	and	paper	your	pans,	put	in
	the	batter,	spread	it	over	smooth	with	a	knife,	and
	bake	in	a	moderate	oven.
	Slack	Cake.
	One	pound	of	butter,	1	pound	of	sugar,	1	pound
	of	flour,	10	eggs,	2	pounds	of	raisins	(seeded	and
	chopped),	2	pounds	of	currants	(washed,	dried,
	and	picked),	1	pound	of	citron	(cut	thin	and
	email),	1	wineglass	of	Madeira	wine,	2	wineglasses
	of	brandy,	the	grating	of	1	large	nutmeg,	2	tea-
	spoonfuls	of	cinnamon,	1	teaspoonful	of	mace	and
	cloves	mixed.	Beat	the	butter	and	sugar	to	a
	cream	;	then	stir	in	one-fourth	of	the	flour,	whisk
	the	eggs	very	thick,	which	add	gradually;	then
	the	remainder	of	the	flour,	half	at	a	time;	after
	beating	well,	add	the	wine,	brandy,	and	spice.
	Then	mix	all	the	fruit	together,	and	add	one-third
	at	a	time.	Beat	well.	Then	butter	and	line	your
	pan	ttith	white	paper,	put	in	the	mixture,	smooth
	it	with	a	knife,	and	bake	in	a	moderate	oven,	about
	four	hours.
	Sponge	Cake.
	Twelve	eggs	and	their	weight	in	sugar,	and	the
	weight	of	7	eggs	in	flour,	and	the	peel	and	juice
	of	1	large	lemon.	Separate	the	eggs,	beat	the
	yolks,	and	then	add	sugar	until	thick	and	light.
	Whisk	the	whites	until	stiff	and	dry,	and	add	with
	the	flour.	Stir	sufficiently	to	mix	the	flour	and
	whites	through,	but	avoid	beating	as	that	will
	destroy	the	lightness.	Grease	your	pan	(either
	square	or	round)	with	fresh	butter,	and	bake	in	a
	very	moderate	oven.
	Macaroons.
	One	pound	of	pulverized	sugar,	the	whites	of	5
	eggs,	i	a	pound	of	sweet	almonds,	1	ounce	of	bitter
	almonds.	Mix	the	almonds,	blanch	and	pound
	them	quite	fine;	beat	the	eggs	very	dry,	and	add
	the	sugar	very	gradually,	then	stir	in	the	almonds
	lightly,	put	them	on	white	paper	with	a	teaspoon,
	about	an	inch	apart.	Bake	them	in	a	slack	oven.
	To	make	a	rich	Plum	Cake.
	Take	1	pound	of	fresh	butter,	1	pound	of	sugar,
	1	pounds	of	flour,	2	pounds	of	currants,	a	glass
	of	brandy,	1	pound	of	sweetmeats,	2	ounces	of
	sweet	almonds,	10	eggs,	J	of	an	ounce	of	allspice,
	and	J	of	an	ounce	of	cinnamon.
	Molt	the	butter	to	a	cream	and	put	in	the	sugar.
	Stir	it	till	quite	light,	adding	the	allspice,	and
	pounded	cinnamon;	in	a	quarter	of	an	hour	take
	the	yolks	of	the	eggs,	and	work	them	in,	two	or
	three	at	a	time;	and	the	whites	of	the	same	must
	by	this	time	be	beaten	into	a	strong	snow	quite
	ready	to	work	in;	as	the	paste	must	not	stand	to
	chill	the	butter,	or	it	will	be	heavy,	work	in	the
	whites	gradually	;	then	add	the	orange-peel,	lemon,
	and	citron,	cut	in	fine	strips,	and	the	currants,
	which	must	be	mixed	in	well	with	the	sweet	al-
	monds.	Then	add	the	sifted	flour	and	glass	of
	brandy.	Bake	this	cake	in	a	tin	hoop	in	a	hot
	oven	for	three	hours,	and	put	sheets	of	paper
	under	it	to	keep	it	from	burning.
	To	make	a	good	Plain	Cake.
	The	following	is	a	receipt	for	making	a	good
	plain	cake	:	Take	as	much	dough	as	will	make	a
	quartern	loaf	(either	made	at	home	or	procured	at
	the	baker's),	work	into	this	a	quarter	of	a	pound
	of	butter,	a	quarter	of	a	pound	of	moist	sugar,	and
	a	handful	of	caraway	seeds.	When	well	worked
	together,	pull	into	pieces	the	size	of	a	golden	pip-
	pin,	and	work	it	together	again.	This	must	be
	done	three	times,	or	it	will	be	in	lumps,	and
	heavy	when	baked.
	Mich	Pudding	Pound	Cake.
	Boil	a	teacup	of	rice	in	a	pint	and	a	half	of
	water,	pour	over	1	quart	of	milk,	beat	the	yolks
	of	5	eggs,	add	5	tablespoonfuls	of	sugar,	let	it	come
	to	a	simmer,	then	pour	into	a	pudding	dish	and
	flavor;	beat	the	whites	of	5	eggs,	5	tablespoonfuls
	of	sugar	to	an	icing,	spread	it	over	the	top	of	the
	pudding	and	brown	it.
	A	rich	Seed	Cake.
	Take	1J	pounds	of	flour	well	dried,	1	pound
	of	batter,	1	pound	of	loaf	sugar,	beat	and	sifted,
	8	eggs,	and	2	ounces	of	caraway	seeds,	1	grated
	nutmeg,	and	its	weight	in	cinnamon.	Beat
	the	butter	into	a	cream,	put	in	the	sugar,	beat	the
	whites	of	the	eggs	and	the	yolks	separately,	then
	mix	them	with	the	butter	and	sugar.	Beat	in	the
	flour,	spices,	and	seed,	a	little	before	sending	it
	away.	Bake	it	two	hours	in	a	quick	oven.
	Ratafia	Cakes.
	Beat	i	a	pound	each	of	sweet	and	bitter	almonds
	in	fine	orange,	rose,	or	ratafia	water,	mix	a
	pound	of	fine	pounded	and	sifted	sugar	with	the
	same,	add	the	whites	of	4	eggs	well	beaten	to	it,
	set	it	over	a	moderate	fire	in	a	preserving-pan.
	Stir	it	one	way	until	it	is	pretty	hot,	and	when	a
	little	cool	form	it	into	small	rolls,	and	cut	it	into
	thin	cakes.	Shake	some	flour	lightly	on	them,
	give	each	a	light	tap,	and	put	them	on	sugar
	papers,	sift	a	little	sugar	on	them,	and	put	them
	into	a	thorough	slack	oven.


228
	COOKERY.
	moulds,	or	forced	out	upon	paper	or	baking-sheets
	previously	buttered	and	floured	for	the	purpose.
	Charlotte	de	Rnsse.
	Two	quarts	of	cream,	2	ounces	of	isinglass,	1
	pint	of	milk,	3	vanilla	beans,	the	yolks	of	4	eggs,
	2	ownces	of	sugar.	Put	the	isinglass	in	a	sauce-
	pan,	and	pour	over	it	one	teacupful	of	boiling
	water,	place	it	on	the	fire,	and	let	it	remain	for
	one	hour	without	boiling.	Let	the	milk	and	va-
	nilla	boil	together	slowly	until	it	is	reduced	to	1
	gill;	beat	the	eggs	and	stir	them	in	the	milk
	whilst	it	is	on	the	fire;	then	add	the	isinglass	and
	sugar,	and	keep	stirring	it	until	it	is	cooked	about
	as	much	as	custard	;	strain	it	through	a	fine	sieve
	and	set	it	in	a	cool	place;	when	nearly	cold	add
	the	cream	and	stir	them	well	together;	put	the
	mixture	in	a	dish	or	bowl,	lined	with	sponge-cake.
	Blanc-Mange.
	Put	into	1	quart	of	water	an	ounce	of	isinglass,
	and	let	it	boil	till	it	is	reduced	to	a	pint	;	then	put
	in	the	whites	of	4	eggs,	with	2	tableepoonfuls	of	rice-
	water,	and	sweeten	it	to	taste.	Run	it	through
	a	jelly-bag,	and	then	put	to	it	2	ounces	of	sweet
	and	1	ounce	of	bitter	almonds.	Scald	them	in	the
	jelly,	and	then	run	them	through	a	hair	sieve.
	Put	it	into	a	China	bowl,	and	the	next	day	turn
	it	out.	Garnish	with	flowers	or	green	leaves,	and
	stick	all	over	the	top*	blanched	almonds	cut
	lengthways.
	Clear	Blanc-Mange.
	Skim	off	the	fat,	and	strain	a	quart	of	strong
	calves'-foot	jelly	;	add	to	the	same	the	whites	of
	4	eggs	well	beaten;	set	it	over	the	fire	and	stir	it
	till	it	boils.	Then	pour	it	into	a	jell3	T	-bag,	and
	run	it	through	several	times	till	it	is	clear.	Beat
	an	ounce	each	of	sweet	and	bitter	almonds	to	a
	paste	with	a	spoonful	of	rose-water	strained
	through	a	cloth.	Then	mix	it	with	the	jelly,	a.nd
	add	to	it	3	spoonfuls	of	very	good	cream.	Set	it
	again	over	the	fire,	and	stir	it	till	it	almost	boils.
	Pour	it	into	a	bowl	:	then	stir	it	often	till	almost
	cold,	and	then	fill	the	moulds.*
	Blanc-	Mange.
	Parboil	12	ounces	of	Jordan	and	2	ounces	of
	bitter	almonds	in	a	quart	of	water	for	about	two
	minutes	;	drain	them	on	a	sieve,	remove	the	skins,
	and	wash	them	in	cold	water;	after	they	have
	been	soaked	in	cold	water	for	half	an	hour,	pound
	them	in	a	mortar	with	4	ounces	of	sugar,	until	the
	whole	presents	the	appearance	of	a	soft	paste.
	This	must	then	be	placed	in	a	large	basin,	with
	12	ounces	of	loaf	sugar,	and	mixed	with	rather
	more	than	a	pint	of	spring-	water;	cover	the	basin
	with	a	sheet	of	paper,	twisted	round	the	edges,
	and	allow	the	preparation	to	stand	in	a	cool	place
	for	about	an	hour,	in	order	to	extract	the	flavor
	of	the	almonds	more	effectually.	The	milk	should
	then	be	strained	off	from	the	altnonds	through	a
	napkin,	with	pressure,	by	wringing	it	at	both
	ends.	Add	2	ounces	of	clarified	isinglass	to	the
	milk	of	almonds,	pour	the	blanc-mange	into	a
	mould	imbedded	in	rough	ice,	and	when	set	quite
	lirni	turn	it	out	on	its	dish	with	caution,	after
	having	first	dipped	the	mould	in	warm	water.
	ORIGINAL	RECEIPTS	IN	COOKERY	AND
	PASTRY,	ETC.
	1.	Shrewsbury	Cake.
	Sift	1	pound	of	sugar,	some	pounded	cinnamon,
	and	a	nutmeg	grated,	into	3	pounds	of	flour.	Add
	a	little	rose-water	to	3	eggs	well	beaten,	mix	them
	with	the	flour,	then	pour	in	as	much	butter	melted
	as	will	make	it	a	good	thickness	to	roll	out.
	2.	Another.	Take	2	pounds	of	flour,	1	pound	of
	sugar	finely	pounded;	mix	them	together	^iake
	out	J	of	a	pound	to	roll	them	in)	;	pound	of	but-
	ter,	4	eggs,	4	spoonsful	of	cream,	and	2	of	rose-
	water.	Beat	them	well	together,	and	mix	them
	with	the	flour	into	a	paste:	roll	them	into	thin
	cakes	and	bake	them	in	a	quick	oven.
	3.	Macaroons.
	Blanch	4	ounces	of	almonds,	and	pound	them
	with	4	tablespoon	fuls	of	orange-flower	water	;	beat
	the	whites	of	4	eggs	to	a	froth,	mix	it	with	a	pound
	of	sugar,	sift	the	almonds	into	a	paste,	and	lay	it
	in	different	cakes	on	paper	to	bake.
	4.	Another.	Take	1	pound	of	almonds,	blanch
	them	and	throw	them	into	cold	water,	then	rub
	them	dry	with	a.	cloth,	and	pound	them	in	a	mor-
	tar;	moisten	them	with	orange-flower	or	rose-
	water,	lest	they	turn	to	oil	;	then	take	1	pound	of
	fine	loaf	sugar,	whisk	the	whites	of	4	eggs;	beat
	all	well	together,	and	shape	them	round	with	a
	spoon,	on	paper	previously	buttered	and	sugared,
	to	prevent	their	burning;	bake	them	in	a	gentle
	oven	on	tin	plates.
	5.	Savoy	Bixcnit.
	Take	of	sugar	the	weight	of	12	eggs,	of	flour
	the	weight	of	7	eggs;	beat	the	yellows	and	whites
	of	12	eggs	separate	;	grate	in	the	rind	of	1	lemon	;
	after	being	in	the	oven	a	few	minutes,	grate	on
	some	sugar.	You	may	add	peach-water	or	leinon-
	juice.
	6.	Jumbles.
	Take	1J	pounds	of	flour,	1	pound	of	sugar,
	pound	of	butter,.	4	yolks	and	2	whites	of	eggs,
	with	a	wineglass	of	rose-water,	roll	them	thick
	with	fine	powdered	sugar,	and	bake	on	tins.
	7.	Almond	Cake.
	Take	1	pound	of	almond's	blanched	and	beaten,
	10	eggs	well	beaten,	1	pound	of	sugar,	and	pound
	of	flour.
	8.	French	Rolls.
	Take	1	spoonful	of	lard	or	butter,	3	pints	of
	flour,	1	cup	of	yeast,	and	as	much	milk	as	will
	work	it	up	to	the	stiffness	of	bread	;	just	before
	you	take	them	from	the	oven,	take	a	clean	towel
	and	wipe	them	over	with	milk.
	9.	Waffles.
	To	1	quart	of	milk	add	5	eggs,	1J	pounds	of
	flour,	\	pound	of	butter;	beat	them	well	together;
	when	baked,	sift	sugar	and	cinnamon	on	them.
	If	you	make	the	waffles	before	it	is	time	to	bake
	them,	add	1	spoonful	of	yeast.
	10.	Poundcake	Gingerbread.
	Six	eggs,	1	pound	of	sugar,	1	pint	of	molasses,
	1	teacupful	of	ginger,	1	tea.poonful	of	saleratus
	dissolved,	a	little	ma.ce,	nutmeg,	1	pound	of	fresh
	butter	creamed;	after	these	ingredients	are	well
	mixed,	beat	in	2	pounds	of	flour.	'Fruit	is	an
	improvement.
	11.	Gingercake.
	Three	pounds	of	flour,	1	pound	of	sugar,	1	pound
	of	butter	rubbed	in	very	fine,	2	ounces	of	ginger,
	a	little	nutmeg,	1	pint	of	molasses,	1	gill	of	cream;
	make	them	warm	together,	and	bake	them	in	a
	slack	oven.
	12.	Gingerbread.
	One	pound	and	a	half	of	flour,	J	pound	of	sugar,
	and	i	a	pound	of	butter,	well	rubbed	together;	1
	ounce	of	ginger,	a	few	caraway	seeds,	24	allspice,
	12	cloves,	a	little	cinnamon,	1	pint	of	molasses.
	Knead	well.
	13.	Short	Gingerbread.
	One	pound	of	sugar,	pound	of	butter,	5	eggs,
	a	little	cream	and	saleratus,	]J	pounds	of	flour,
	rolled	hard.	To	be	baked	on	tin	sheets,	marked
	ready	to	cut.


ORIGINAL	RECEIPTS.
	229
	14.	Calves'	-foot	Jelly.
	Four	calves'-feet	well	boiled,	pound	of	sugar,
	1	pint	of	wine,	2	lemons,	the	whites	of	4	eggs,	and
	ebells;	boil	all	together	about	five	minutes,	then
	pour	through	a	flannel	bag	to	strain.
	15.	Apple	Pudding,
	Half	the	whites	and	all	the	yolks	of	10	eggs,
	beat	them	very	light,	add	1	pint	of	apples,	after
	they	are	stewed	and	put	through	a	sifter,	stir	in
	\	pound	of	butter,	the	grated	peel	of	2	large
	lemons,	and	juice	of	one;	sugar	to	taste.	Mace
	and	nutmeg	are	very	good	substitutes	for	lemon-
	juice.
	16.	Baked	Apple	Pudding.
	Pare	and	quarter	4	large	apples,	boil	them	ten-
	der	with	the	rind	of	a	lemon	in	so	little	water
	that	when	done	no	water	may	remain,	beat	them
	quite	fine	in	a	mortar,	add	the	crumb	of	a	small
	roll,	J	pound	of	butter	melted,	the	yolks	of	5	and
	whites	of	3	eggs,	juice	of	a	lemon,	sugar	to	your
	taste;	beat	all	well	together,	and	bake	it	in	a
	paste.
	17.	Lemon	Blanc-Mange.
	Pour	1	pint	of	hot	water	upon	1	ounce	of	isin-
	glass,	when	it	is	dissolved	add	the	juice	of	3
	lemons,	the	peel	of	one	grated,	6	yolks	of	eggs
	beaten,	$	a	pint	of	Lisbon	wine,	sweeten	it	to	your
	taste	;	let	it	boil,	then	strain	it,	and	put	it	in	your
	moulds.
	18.	Mrs,	Hoffmann's	Blanc-Mange.
	Take	2	ounces	of	isinglass,	1	quart	of	new	milk,
	strain	it	and	sweeten	to	your	taste,	add	rose	or
	peach-water,	let	it	be	only	milk	warm	when	you
	put	it	in	the	moulds;	if	you	wish	it	particularly
	nice,	blanch	pound	almonds,	beat	them	very	fine
	in	a	mortar	and	stir	in	before	you	boil	or	strain.
	19.	Orange	Pudding.
	Take	1	pound	of	butter	creamed,	1	pound	of
	sugar,	10	eggs,	the	juice	of	2	oranges;	boil	the
	peel,	then	pound	it	fine,	and	mix	it	with	the	juice	;
	add	the	juice	of	one	lemon,	a	wineglass	of	brandy,
	wine,	and	rose-water.
	'	20.	Hominy	Pudding
	Take	the	hominy,	warm	it,	and	mash	through
	a	sifter	until	you	get	a	pint,	add	%	of	a	pound	of
	butter,	melted,	stir	a	teacup	of	cream	into	it,	and
	let	it	cool:	then	add	half	the	whites	of	6	eggs;
	sugar,	nutmeg,	mace,	and	wine	to	your	taste.
	Bake	it.
	21.	Cocoannt	Pudding.
	To	1	large	cocoanut,	grated,	add	the	whites	of
	8	eggs,	i	pound	of	sugar,	pound	of	butter,	2
	tablespoonfuls	of	rose-water.	Bake	it	in	a	paste.
	22.	Rice	Pudding.
	Take	\	pound	of	rice,	tied	in	a	cloth,	boiled	well,
	and	then	put	through	a	sieve;	add	1	quart	of
	milk,	and	keep	stirring	until	it	thickens;	then	add
	6	ounces	of	butter	stirred	into	the	rice,	12	yolks
	and	6	whites	of	eggs	well	beaten;	mace,	nutmeg,
	wine	and	sugar,	to	your	taste.	This	quantity
	will	make	2	large	puddings.	If	you	choose	you
	may	add	currants	or	any	other	fruit.
	23.	Another.	Boil	the	rice	very	soft,	dry	from
	water,	stir	in	a	little	butter,	1	pint	of	milk,	and	3
	eggs	well	beaten,	sweeten	to	your	taste,	pour	it	in
	your	dish,	sprinkle	flour	on	the	top,	put	little	bits
	of	liutter	here	and	there	on	the	top.	Bake	slowly.
	24.	Another,	highly	approved.	Take	2	table-
	epoonfuls	of	raw	rice,	1	quart	of	new	milk,	a	bit
	of	butter	the	size	of	an	egg,	a	little	cinnamon,
	swee	:en	to	your	taste,	put	the	pan	in	a	slack	oven
	after	the	bread	is	taken	out;	eat	when	cold.
	25.	Another.	Put	in	a	deep	pan	i	pound	of	rice
	washed	and	picked,	2	ounces	of	butter,	4	ounces
	of	sugar,	a	few	allspice	pounded,	and	2	quarts	of
	milk.	Bake	in	a	slow	oven.
	26.	Another.	Sweeten	rice	in	milk,	strain	it	off,
	and	having	pared	and	cored	apples,	put	the	rice
	around	them,	tying	each	in	a	cloth	with	a	bit	of
	lemon-peel,	a	clove,	or	cinnamon.	Boil	themwelL
	27.	Ground	Rice	or	Sago	Pudding.
	Boil	a	tablespoonful	of	it	heaped,	in	a	pint	of
	new	milk,	with	lemon-peel	and	cinnamon	;	when
	cold,	add	sugar,	nutmeg,	and	2	eggs,	well	beaten.
	28.	Sweet	Potato	Pudding.
	Take	5	eggs,	^	a	pound	of	butter,	J	of	a	pound
	of	sugar,	add	as	much	sweet	potato	as	will	thicken
	it,	the	juice	and	grated	peel	of	1	lemon,	beat	it
	very	light.
	29.	Potato	Pudding.
	Take	a	pound	of	boiled	potatoes,	beat	well	in
	a	mortar	with	i	a	pound	each	of	sugar	and	but-
	ter,	the	yolks	of	10	eggs,	the	whites	of	4,	well
	beaten,	2	Naples	biscuit	grated,	and	a	pint	of
	cream	;	mix	them	well	with	the	other	ingredients,
	and	pour	it	on	a	thin	paste.	Bake	for	half	an
	hour.
	30.	Another.	Take	8	ounces	of	boiled	potatoes,
	2	ounces	of	butter,	2	eggs,	J	of	a	pint	of	cream,	1
	spoonful	of	white	wine,	aj^ittle	salt,	the	juice	and
	rind	of	a	lemon,	beat	the	whole	to	a	froth,	sugar
	to	taste	a	paste	or	not	as	you	like.	If	you	want
	it	richer,	put	more	butter,	sweetmeats,	and	al-
	monds,	with	another	egg.
	31.	Citron	Pudding.
	Half	a	pound	of	sugar,	a	pound	of	butter
	creamed,	the	yolks	of	9	eggs,	a	wineglass	of
	brandy,	i	a	pound	of	citron	chopped	very	fine.
	32.	Cream	Pudding.
	To	3	eggs	beaten	very	light,	stir	in	1	pints	of
	flour,	salt	to	your	taste,	mix	a	little	milk,	then
	put	in	6	ounces	of	sugar,	just	before	you	put	it	in
	the	oven	add	1	pint	of	thick	cream.	Bake	for
	three-quarters	of	an	hour.
	33.	Custard	Pudding.
	One	pint	of	milk,	3	spoonfuls	of	flour,	6	eggs,
	and	salt	to	your	taste.	Sugar.
	34.	Wedding	Cake.
	Three	pounds	of	flour,	3	pounds	of	butter,	3
	pounds	of	sugar,	2	dozen	of	eggs,	3	pounds	of	rai-
	sins,	6	pounds	of	currants,	1	pound	of	citron,	1
	ounce	of	mace,	1	ounce	of	cinnamon,	1	ounce	of
	nutmegs,	an	ounce	of	cloves,,	i	a	pint	of	brandy.
	Beat	the	butter	with	your	hand	to	cream,	then
	beat	the	sugar	into	the	butter,	add	the	froth	of	the
	yolks	of	the	eggs	after	being	well	beaten,	then	the
	froth	of	the	whites	;	mix	fruit,	spice,	and	flour	to-
	gether	;	then	add	them	in	with	beating.	Five	or
	six	hours'	baking	will	answer	for	a	large	loaf.
	35.	Election	Cake.
	Five	pounds	of	flour,	2	pounds	of	sugar,	pound
	of	butter,	5	eggs,	yeast,	1	pint	of	milk,	and	spic
	as	you	please.
	36.	Indian	Pudding.
	Boil	1	spoonful	of	fine	Indian	flour	well,	then
	add	1	pint	of	milk,	and	let	it	all	boil;	when	cool,
	beat	in	2	eggs.	Sweeten	and	season.
	37.	Baked	Indian	Pudding.
	Eight	ounces	of	mush,	6	ounces	of	butter,	6
	ounces	of	sugar,	the*yolks	of	6	eggs,	and	the	white
	of	1;	mix	the	butter	in	the	mush	when	hot,	beat
	the	eggs	and	sugar	together;	add	to	the	mush,
	when	cool,	nutmeg,	mace,	and	wine	to	your	taste;
	bake.


230
	COOKERY.
	38.	Friend	Wilson's	Plum	Pudding.
	Mix	well	together	1	pound	of	raisins,	1	pound
	of	currants,	the	crumbs	of	a	loaf	of	bread,	|	of	a
	pound	of	flour,	1	pound	of	suet;	stir	in	6	eggs	and
	1	tumbler	of	porter;	put	in	i	of	a	nutmeg,	pound
	of	citron	and	cinnamon	;	to	give	taste	add	2	ounces
	of	fine	sugar.	You	may	use,	instead	of	porter,
	a	small	tea-cup	of	yeast.	Before	taking	it	out	of
	the	bag	dip	into	cold	water.
	39.	Apple	Custard.
	Take	apples,	pared,	cored,	and	slightly	stewed,
	sufficient	to	cover	the	dish,	6	eggs,	1	quart	of	milk	;
	spice	to	your	taste.	Bake	it	one-third	of	an	hour.
	40.	Blnck	Cake.
	One	pound	and	three-qunrters	of	flour,	Impounds
	of	brown	sugar,	1	pound	of	butter,	1	pounds	of
	raisins,	1	pounds	of	currants,	|	pound	of	lard,	4
	eggs,	1	pint	of	milk,	1	nutmeg,	and	mace,	1	tl(a-
	epoonful	of	baking	powder.	Wine	and	brandy.*
	41.	Tomato	Catsup.
	Cut	up	the	tomatoes,	and	between	every	layer
	sprinkle	a	layer	of	salt,	let	them	stand	a	few	hours
	before	you	boil	them,	which	do	very	well;	then
	strain	them	through	a	colander	on	some	horse-
	radish,	onions	or	garlic,	mustard-seed,	beaten	gin-
	ger,	pepper	and	mace;	cover	it	close;	let	it	stand
	a	day	or	two,	then	bottle	and	seal	it	for	use.
	42.	Green	Tomato	So.y.
	To	1	peck	of	green	tomatoes,	sliced	thin,	add	1
	pint	of	salt	;	stand	twenty-four	hours,	then	strain
	anc	put	them	on	the	fire,	with	12	raw	onions,	1
	our.ce	of	black	pepper,	1	ounce	of	allspice,	J	pound
	of	ground	mustard.	pound	of	white	mustard-
	seed,	and	a	little	Cayenne	pepper.	Cover	with
	vinegar,	and	boil	until	as	thick	as	jam,	stirring
	constantly	to	prevent	burning.
	43.	Puff-	Paste.
	One	pound	and	a	quarter	of	flour,	and	1	pound
	of	butter;	divide	the	butter	into	4	equal	parts;
	mix	one-fourth	part	of	the	butter	with	three-
	fourths	of	the	flour;	and	work	the	remainder	of
	the	flour	and	butter	in.
	44.	Good	Receipt	for	Paste	(for	Pies).
	To	1J	pounds	of	sifted	flour	allow	1	pound	of	but-
	ter	or	half	butter	and	half	lard.	Rub	the	lard	and
	flour	through	your	hands	until	thoroughly	mixed,
	having	first	put	aside	2	tablespoonfuls	of	flour	to
	make	out	the	paste	with;	then	break	up	the	but-
	ter	in	small	pieces	with	your	fingers	with	the	flour
	and	lard	:	moisten	with	cold	water,	and	press	it
	together	lightly	until	it	forms	a	mass,	then	flour
	the	paste-board,	lay	the	dough	on	it,	and	with	the
	rolling-pin	roll	it	lightly	into	a	thick	sheet.
	Sprinkle	some	of	the	flour	on,	cut	it	into	fair
	pieces,	and	again	proceed	to	roll	as	before;	do
	this	three	times,	then	make	the	pies.
	For	plain	home-made	pies,	to	2	pounds	of	flour
	$	pound	butter	and	pound	of	lard,	or	all	lard.
	45.	Riddle	Pudding.
	One	pint	of	milk,	4	large	tablespoonfuls	of	flour,
	4	eggs.	Butter	the	bake-dish.	Put	it	in	the	oven
	V/hen	you	are	about	to	dish	the	dinner,	allowing
	twenty-five	minutes	for	baking;	bring	it	directly
	from	the	oven	to	the	table,	or	it	falls.
	Sauce	for	the	above.	1	cup	of	brown	sugar,	2
	lablespoonfuls	of	cream,	1	ounce	of	butter.	Stir
	the	butter	and	sugar	thoroughly,	then	add	a	little
	of	the	cream	at	a	time,	to	keep	from	separating;
	add	wine	to	the	taste	in	the	same	manner	(not
	quite	a	wineglass).	Let	the	mixture	melt;	it	will
	be	a	white	froth	when	done.	Enough	for	five
	persons.
	46.	Meringue	Pudding.
	One	quart	milk,	1	pint	grated	bread,	the	yolks
	of	4	eggs,	the	rind	of	1	lemon	grated	;	wecten
	to	taste.	Bake	to	a	custard,	which	will	be	in
	about	half	an	hour,	then	take	it	from	the	oven.
	Beat	the	whites	of	the	4	eggs,	2	tablespoonsful	of
	sugar,	and	the	juice	of	the	lemon,	and	put	it	on
	the	top	of	the	pudding.	Set	it	in	the	oven	again
	and	let	it	brown	lightly.
	47.	Sponge	Cake.
	Fourteen	eggs,	with	their	weight	in	sugar	and
	half	their	weight	in	flour,	the	juice	and	peel	of	a
	lemon,	and	one	nutmeg;	beat	the	yolks	and	whites
	separately	until	stiif,	add	the	sugar	to	the	yolks,
	then	add	the	whites;	one	minute	before	the	oven
	is	ready	dredge	in	the	flour.	Bake	in	a	quick	oven
	half	an	hour.
	48.	Lemon	Cake.
	Twelve	eggs,	H	pounds	sugar,	f	pound	flour;
	grate	the	outside	of	2	lemons,	with	the	inside	of
	1	;	or	add	1	glass	of	wine,	with	3	teaspoonsful	of
	the	essence	of	lemon.
	49.	Sugar	Cake.
	One	pound	flour,	f	pound	sugar,	pound	butter,
	5	eggs.	Mix	and	drop	them	on	tin,	and	put	sugar
	sanded	on	them,	just	as	you	put	them	into	the
	oven,	or	frost	them.
	50.	Cup	Cake.
	Three	eups	of	sugar,	1	cup	of	butter,	2	tea-
	spoonfuls	of	saleratus,	3	eggs,	5	cups	of	flour;	all
	beaten	together	with	as	much	spice	as	you	please.
	51.	Cider	Cake.
	Take	2	pounds	flour,	1	pound	sugar,	$	pound
	butter,	1	pint	cider,	cloves,	and	cinnamon,	with
	or	without	fruit,	2	teaspoonfuls	of	saleratus.
	52.	Whips.
	Two	cups	of	cream,	1	of	white	wine,	grate	in
	the	skin	of	a	lemon,	sweeten	to	your	taste,	the
	whites	of	3	eggs;	then	whip	it	with	a	whisk;	take
	off	the	froth;	as	it	rises	pour	the	froth	into	your
	jelly	glasses.
	53.	To	make	Venison	Pasty.
	You	must	bone	your	venison	and	season	it	with
	2	ounces	of	pepper,	1	nutmeg,	mixed	with	salt;
	then	mince	3	pounds	of	beef	suet.	Put	it	in	the
	pan;	it	will	take	six	hours'	baking.
	54.	To	Dress	a	Turtle.
	Take	a	turtle	of	8	pounds,	cut	off	its	head,	cut
	it	open,	scald	the	fins	and	calipee	or	under-shell,
	skin	them	;	then	take	out	the	guts,	cut	them	open,
	and	cleanse	them	well;	take	great	care	not	to
	break	the	gall.	Then	take	for	the	soup	the	guts
	and	the	fins,	with	a	knuckle	of	veal,	some	sweet
	herbs,	onions,	and	Cayenne	pepper.	Season	the
	rest	of	the	meat	with	the	same	seasoning,	which
	put	in	the	calipash,	or	upper-shell,	and	calipee,
	with	some	forcemeat	balls,	and	bake	it.	When	it
	is	baked,	take	the	yolks	of	3	eggs	to	a	turtle	of
	8	pounds,	beat	them	well,	pour	in	a	little	wine,
	take	some	of	the	soup,	and	brew	it	together	very
	well,	throw	in	a	lump	of	butter	rolled	in	flour,	and
	put	it	into	the	calipash	and	calipee.
	55.	To	make	Waffles	the	Dutch	way.
	One	quart	of	new	milk,	1	penny	loaf	grated
	very	fine,	10	eggs	beaten	with	i	pound	of	sweet
	butter	melted,	a	few	cloves	beaten,	a	little	salt,
	fine	flour	enough	to	make	a	batter	like	a	pancake,
	and	4	spoonsful	of	yeast.	Mix	them	together	and
	put	them	in	an	earthen	pot	covered,	before	the
	fire,	to	rise,	for	an	hour;	having	your	waffle-iron,
	ready	heated	and	buttered	on	both	sides,	put	in
	the	batter	to	bake.	When	done	serve	them	hot,
	with	sugar	grated	over	them	and	cinnamon.
	56.	A	yood	Gravy,	to	be	kept	for	any	use.
	Burn	1	ounce	of	butter	in	the	frying-pan,	but


COOKERY.
	231
	ake	care	to	do	it	at	such	a	distance	from	the	fire
	that,	as	you	strew	in	the	flour	to	the	butter,	it
	may	brown	b-jt	not	blacken	;	put	to	it	2	pounds
	coarse	lean	beef,	1	quart	water,	^	pint	wine	(red	or
	white),	3	anchovies,	2	shallots,	some	whole	pepper,
	cloves,	and	mace,	3	or	4	mushrooms	or	as	many
	pickled	walnuts.	Let	it	stew	gently	one	hour,
	then	strain	it.	It	will	keep	some	time,	and	is
	proper	f->r	any	savory	dish.
	57.	Federal	Cake,	or	Bachelor's	Loaf.
	Into	a	plateful	of	flour	put	a	piece	of	butter	not
	larger	tha,n	a	walnut.	2	eggs,	I	spoonful	yeast;
	mix	it	either	with	milk	or	water,	as	you	please	;
	make	it	into	a	very	stiff	batter,	so	stiff	you	c-an
	scarce	stir	it	with	a	spoon.	Put	it	to	rise	in	the
	same	dish	you	wish	to	bake	it	in.	It	will	take
	several	hours	to	rise.
	58.	Albany	Cake.
	Take	1J	pounds	of	flour,	1	pound	of	sugar,
	pound	of	butter,	1	tablespoonful	of	lard,	2	table-
	spoonfuls	of	rose-water,	a	little	cinnamon,	1	egg,
	1	teaspoonful	of	saleratus	dissolved	in	a	teacup	of
	cream.	Cut	them	out	and	bake	them	on	tins.
	59.	Block	Cake	that	will	keep	for	a	year.
	One	pound	of	sugar,	the	same	of	butter	and
	flour,	10	eggs;	beat	them	well	together,	and	when
	light	add	2	wineglasses	of	brandy,	nutmeg,	mace,
	and	cloves.	2	pounds	of	raisins,	and	the	same	quan-
	tity	-if	currants.	It	will	take	some	hours	to	bake.
	A	good	deal	of	spice	is	necessary.
	60.	To	dress	Calf's	Head	in	imitation	of	Turtle.
	Take	the	calf's	head	when	well	soaked	and
	washed,	o;	en	it	and	boil	it	with	the	entrails	until
	it	is	quite	done:	take	part	of	the	liver	out	when
	about	half	done	for	forcemeat	balls.	When	it	is
	all	done	strain	the	liquor,	then	cut	off	small	pieces
	of	the	head	in	imitation	of	turtle;	the	small	indif-
	ferent	remainder	chop	up	with	the	entrails;	put
	in	spice	to	your	taste,	a	little	savory	herbs	rubbed
	very	fine,	and	a	few	little	onions;	some	very	small
	dumplings;	season	the	forcemeat	balls	with	spice
	and	herbs	to	your	taste,	put	a	little	parsley	in
	them,	and	fry	them	in	lard,	and	put	them	in	your
	goup	when	you	send	it	to	table.
	61.	Mock	Turtle.
	Take	a	fine	calf's	head,	cut	the	meat	clean	from
	the	bones,	then	boil	the	bones	in	a	quart	of	water
	ttntil	the	liquor	is	reduced	to	a	pint;	then	season
	it	with	Cayenne,	nutmeg,	and	mace;	pour	into	the
	gravy	a	pint	of	Madeira	wine,	a	little	parsley;
	thyme.
	62.	Dr.	Green's	Bean	Soup.
	Take	a	shin	of	beef,	well	cracked,	and	to	every
	pound	of	beef	add	1	quart	of	cold	water;	boil
	slowly	until	the	meat	is	in	shreds,	only	removing
	the	lid	to	take	off	the	scum.	Having	prepared
	your	beans	(one	quart)	the	evening	before,	by
	washing	well	and	soaking	all	night,	boil	them
	until	soft	enough	to	pass	easily	through	a	sieve;
	strain	the	soup^add	the	beans,	give	a	boil-up	to-
	gether,	season	To	the	taste	with	pepper	and	salt,
	and	just	before	serving	add	half	a	lemon	cut	in
	small	pieces,	a	quarter	of	a	grated	nutmeg,	and	a
	teaspoonful	of	white	sugar.
	63.	Beef	d	la	Mode.
	Choose	a	thick	piece	of	flank	of	beef;	cut	some
	fat	bacon	in	long	slices;	let	each	slice	be	near	an
	iach	thick;	dip	them	in	vinegar;	then	take	sea-
	soning	of	salt	and	pepper	and	cloves,	mixed	with
	parsley,	thyme,	and	marjoram.	Make	holes	in
	the	meat	to	put	in	the	larding;	when	you	have
	put	it	in	rub	it	over	with	the	seasoning	and	bind
	it	up	with	tape	and	set	it	in	a	pot	over	the	fire.
	Three	or	four	onions	must	be	fried	brown	and	put
	to	the	beef,	with	two	or	three	carrots	and	a	head
	of	celery.	Add	a	small	quantity	of	water,	and	let
	it	simmer	ten	or	twelve	hours,	or	until	it	is	ex-
	tremely	tender,	turning	the	meat	twice;	put	the
	gravy	into	a	pan,	remove	from	it	the	fat;	keep
	the	beef	covered	;	then	put	them	together,	add	a
	glass	of	wine,	remove	the	tape,	and	send	it	te
	table.
	64.	Oyster	Pie.
	Take	100	oysters	and	clean	them	well	from
	the	shell,	put	them	into	a	kettle	with	their	own
	liquor	to	plump	them,	then	put	them	in	a	dish,
	and	season	them	with	12	cloves	and	3	blades	of
	mace	pounded	fine	;	pepper	to	your	taste	;	then
	lay	crust	around	the	edge	of	your	dish.	Take	tho
	yolks	of	4	eggs	boiled	hard,	with	a	handful	of
	gifted	bread;	sprinkle	this	over	the	top	with	a
	fmr	pieces	of	butter;	fill	the	dish	nearly	full;	cover
	tje	pie	over	with	a	puff-paste.
	65.	Damson	Sauce.
	To	1	peck	plums	put	3	pounds	brown	sugar,	$
	pint	of	vinegar,	2	ounces	cloves,	1	ounce	cinna-
	mon,	i	ounce	mace.	Put	it	on	the	fire	and	boil
	until	the	fruit	is	soft	and	pulpy.
	66.	Pickled	Damson	Plums.
	To	1	peck	or	5	pounds	of	fruit	put	3	pound*
	brown	sugar,	1	quart	vinegar,	2	ounces	cloves,	1
	ounce	cinnamon,	ounce	mace.	Boil	sugar	and,
	spices	in	the	vinegar	and	pour	it	boiling	on	the
	fruit;	when	cold	pour	it	off.	Repeat	for	four	or
	five	mornings.
	67.	Chicken	Salad.
	Two	large	cold	fowls,	either	boiled	or	roasted,
	the	yolks	of	9	hard-boiled	eggs,	pint	of	sweet
	oil,	pint	of	vinegar,	1	gill	of	mixed	mustard,	1
	small	teaspoonful	of	Cayenne	pepper,	1	small	tea-
	spoonful	of	salt,	2	large	heads,	or	4	small	ones,	of
	fine	celery.	Cut	the	meat	of	the	fowls	from	the
	bones,	in	small	pieces.	Cut	the	white	part	of	the
	celery	into	pieces	about	an	inch	long.	Mix	the
	chicken	and	celery	well	together;	cover	them	and
	set	them	away.	With	the	back	of	a	wooden	spoon
	mash	the	yolks	of	eggs	till	they	are	a	perfectly
	smooth	paste.	Mix	them	with	the	oil,	vinegar,
	mustard.	Cayenne,	and	salt.	Stir	them	for	a	long
	time,	till	they	are	thoroughly	mixed	and	quite
	smooth;	the	longer	they	are	stirred	the	better.
	When	this	dressing	is	sufficiently	mixed,	cover	it
	and	set	it	away.	Five	minutes	before	the	salad
	is	to	be	eaten	pour	the	dressing	over	the	chicken
	and	celery,	and	mix	all	well	together.
	68.	New	mode	of	Cooking	Egg	Plant.
	Boil	the	plant	whole.	When	tender	cut	it	in
	half,	mash	the	inside	fine;	mix	in	a	dressing	made
	of	bread-crumbs	with	pepper	and	salt.	Put	in	an
	oven	and	bake	it.
	69.	Chicken	Soup	without	Chicken,	for	the	Sick.
	Take	1	dessertspoonful	of	flour	and	nrb	smooth
	in	1	gill	of	milk;	put	1	ounce	of	butter,	and	pep-
	per	and	salt	to	suit	the	taste;	pour	in	fc	pint	of
	boiling	water,	boil	ten	minutes,	and	pour	it	over	a
	slice	of	toasted	or	un	toasted	bread,	as	taste	may
	direct.	Use	thyme	or	parsley,	as	is	most	agreeable.
	This	receipt	has	been	used	in	the	hospitals,
	where	chickens	could	not	be	had.
	70.	Claret	Punch.
	Into	a	large	bunch-bowl	capable	of	holding	2
	gallons,	pour	1	dozen	bottles	of	claret;	add	18
	oranges	and	6	lemons,	cut	into	slices,	rinds	and
	all;	1	pound	of	white	sugar	(or	more,	to	taste);
	and	i	a	gallon	of	water,	kept	cold	with	ice.
	71.	Paris	Punch	a	la	Nina.
	Equal	portions	of	green	tea,	brandy,	and	water*
	Add	cut	lemons	and	sugar.


232
	CONFECTIONERY.
	72.	Brandy	Peaches.
	Pare	the	peaches,	carefully	removing	all	decay.
	Lay	in	a	shallow	dish	and	cover	with	white	sugar.
	When	a	syrup	has	formed,	remove	the	fruit	and
	put	into	jars	;	put	the	syrup	in	a	new	tin	pan,	and
	place	over	the	fire;	when	it	comes	to	a	boil,	re-
	move	and	pour	into	the	jars	hot,	and	fill	up	with
	the	best	white	brandy.	When	cold	seal	up	care-
	fully.
	73.	Orange	Marmalade.
	One	dozen	good-sized	oranges	those	with	the
	bitter	skin	are	considered	the	best,	or	Sicily,	if
	preferred;	cut	them	in	two,	take	off	the	peel,	and
	boil	it	in	water	until	tender	enough	to	run	a	straw
	through;	cut	it	up	fine,	add	the	pulp	and	juice
	of	the	oranges	(carefully	removing	all	the	white
	skin),	and	the	juice	and	grated	skin	of	two	lemons.
	Add	the	weight	of	the	whole	in	white	sugar,	{fed
	boil	for	a	short	time	till	clear	say	from	twen\r
	minutes	to	half	an	hour.
	Eighteen	good-sized	Sicily	oranges	make	about
	4	quarts	of	marmalade.
	74.	Mock-Turtle	Soup	made	of	Beans.
	Take	1	pint	of	black	Mexican	beans,	wash	them
	and	put	them	to	soak	in	some	water	over	night.
	In	the	morning	put	them,	with	a	bunch	of	pot-
	herbs	and	about	3	quarts	of	water	into	a	pot,	and
	boil	till	thoroughly	done;	strain	through	a	col-
	ander	into	the	liquor	they	were	boiled	in	;	let
	them	simmer,	add	pepper	and	salt,	with	a	lump
	of	butter	the	size	of	an	egg,	2	tablespoonfuls	of
	walnut	catsup;	have	ready	2	hard-boiled	eggs
	chopped	fine,	put	them	into	the	tureen,	and	turn
	your	soup	over	them	;	if	you	have	some	lemon	or
	wine	it	will	improve	it.
	75.	J.	R.	K.'s	Chicken	Croquets.
	Boil	an	ordinary-sized	chicken,	skin	it	and	cut
	it	up	fine.	Take	a	dessertspoonful	of	butter	and
	the	same	of	flour,	mix	well	together	and	put	into
	a	saucepan	with	the	yolk	o|	an	egg;	add	3	spoon-
	fuls	of	chicken	broth	and	3	of	cream,	and	let	it
	thicken	to	a	boil	;	throw	in	the	chicken,	and	after
	boiling	a	few	moments	put	it	away	to	cool.	Roll
	out	the	croquets	to	the	required	size	in	egg	and
	then	in	fine	cracker,	and	fry	in	very	hot	lard.
	76.	Corn	Bread.
	To	1	quart	of	milk	add	5	eggs	beaten	light,	a
	small	teaspoonful	of	baking	soda,	and	a	little
	salt	;	stir	in	sufficient	corn	meal	to	make	a	stiff
	batter,	pour	in	a	deep	pan	well	greased,	and	bake;
	when	done	it	should	be	two	inches	thick.	Eat
	while	hot.
	77.	Plain	Corn	Pone.
	To	a	quart	of	white	corn	meal	add	a	little	salt
	and	sufficient	milk	to	make	a	dough,	divide	into
	two	pones	or	loaves,	making	each	an	inch	and	a
	half	thick,	and	bake	in	a	quick	oven.
	78.	Tapioca	Pudding.
	Take	J	a	pound	of	tapioca,	pour	on	1$	pints	of
	water,	and	let	it	soak	over	night:	pare	and	core
	10	apples,	taking	care	not	to	break	them,	and
	place	in	a	deep	pan	;	sweeten	and	flavor	the
	tapioca	with	wine	or	essence	of	vanilla,	and	pour
	it	on	the	apples;	if	it	does	not	cover	them	add	a
	little	more	water;	when	the	apples	are	cooked
	sufficiently	the	pudding	is	done.	Eat	with	cream.
	79.	Currant	Pudding.
	To	3	cups	of	flour	add	li	cups	of	sugar,	2	eggs,
	J	a	pound	of	suet	cut	fine,	i	a	pound	of	currants,
	and	nutmeg	to	suit	the	taste.	Make	in	a	stiff
	batter	and	boil	in	a	bag	two	hours.	To	be	eaten
	with	butter	sauce.
	80.	Italian	Mode	of	Cooking	Veal	Cutlets.
	For	a	cutlet	weighing	1J	pounds	take	2	onions,
	slice	and	parboil,	pour	off	the	water,	and	brown
	with	butter;	season	and	flour	the	cutlet	and	place
	in	the	pan	with	the	onions,	adding	sufficient	but-
	ter	to	fry	nicely;	slice	2	tomatoes,	and	when	tho
	cutlet	is	done	place	them	under	it,	and	let	the
	whole	remain	over	the	fire	until	the	tomatoes	are
	well	cooked,	then	remove	the	cutlet	and	tomatoes,
	and	add	to	the	gravy	the	juice	of	^	a	lemon	and
	a	little	flour;	after	dishing	the	whole	upon	a	meat
	dish,	sprinkle	a	little	parsley	cut	fine.	This	is	a
	delicious	way	of	cooking	cutlets;	beef	can	be
	done	in	the	same	manner.
	81.	To	cook	Frog*.
	Put	the	hind	legs	in	salt	and	water	over	night,
	wipe	them	dry	with	a	cloth,	pepper	and	salt	them,
	then	sprinkle	a,	little	flour	over	them,	and	fry	in	hot
	lard	to	a	light	brown.
	CONFECTIONERY.
	To	prepare	Sugar	for	Candying.
	The	first	process	is	clarifying,	which	is	done
	thus	:	Break	the	white	of	an	egg	into	a	preserving
	pan	;	put	to	it	4	quarts	of	water	and	beat	it	with
	a	whisk	to	a	froth.	Then	put	in	12	pounds	of
	sugar,	mix	all	together	and	set	it	over	the	fire.
	When	it	boils	put	in	a	little	cold	water,	and	pro-
	ceed	as	often	as	necessary	till	the	scum	rises	thick
	on	the	top.	Then	remove	it	from	the	fire,	and
	when	it	is	settled	take	off	the	scum	and	pass	it
	through	a	straining	bag.	If	the	sugar	should	not
	appear	very	fine,	boil	it	again	before	straining	it.
	To	Candy	Sugar.
	After	having	completed	the	above	first	process,
	put	what	quantity	is	wanted	over	the	fire,	and
	boil	it	till	it	is	smooth	enough.	This	is	known	by
	dipping	the	skimmer	into	the	sugar	and	touching
	it	between	the	forefinger	and	thumb,	and	imme-
	diately	on	opening	them	a	small	thread	will	be
	observed	drawn	between,	which	will	crystalli/e	and
	break,	and	remain	in	a	drop	on	the	thumb,	which
	will	be	a	sign	of	its	gaining	some	degree	of
	smoothness.	Boil	it	again	and	it	will	draw	into	a
	larger	string;	it	is	now	called	bloom	sugar,	and
	must	be	boiled	longer	than	in	the	former	process.
	To	try	its	forwardness,	dip	again	the	skimmer,
	shaking	off	the	sugar	into	the	pan	;	then	blow
	with	the	mouth	strongly	through	the	holes,	and
	if	bubbles	go	through,	it	has	acquired	the
	second	degree	;	to	prove	if	the	liquid	has	ar-
	rived	at	the	state	called	feathered	sugar,	re-dip
	the	skimmer	and	shake	it	over	the	pan,	then	give
	it	a	sudden	flirt	behind,	and	the	sugar	will	lly	off
	like	feathers.
	It	now	arrives	at	the	state	called	crackled
	sugar,	to	obtain	which	the	mass	must	be	boiled
	longer	than	in	the	preceding	degree;	then	dip	a
	stick	in	it	and	put	it	directly	into	a	pan	of	cold
	water,	draw	off	the	sugar	which	hangs	to	the
	stick	in	the	water,	and	if	it	turns	hard	and	snaps
	it	has	acquired	the	proper	degree	of	crystalliza-
	tion	;	if	otherwise,	boil	it	again	until	it	acquires
	that	brittleness.	to
	The	last	stage	of	refining	this	article	is	called
	caramel	sugar,	to	obtain	which	it	must	be	boiled
	longer	than	in	any	of	the	preceding	methods;
	prove	it	by	dipping	a	stick	first	into	the	sugar	and
	then	into	cold	water,	and	the	moment	it	touches
	the	latter	it	will,	if	matured,	snap	like	glass.	Be
	careful	that	the	fire	is	not	too	fierce,	as	by	flaming
	up	the	sides	of	the	pan	it	will	burn,	discolor	and
	spoil	the	sugar.
	French	Method.
	Put	into	a	pan	syrup	enough	of	clarified	sugar
	to	fill	the	mould;	boil	it	until	it	comes	to	the	state
	called	small	feather	;	skim	itw'ell;	take	the	pan


GLASS.
	399
	portion	of	1	Ib.	to	1	cwt.	of	the	ashes	;	they	next
	wash	over	the	finer	part	of	this	mixture,	and	pour
	off	at	last	all	fluid	from	the	dregs,	which	they
	keep	together	with	the	solid	part,	washed	over.
	They	mix	this	composition	of	lime,	ashes,	and
	ealts	with	the	mixture	above	mentioned,	of	an
	equal	quantity	of	the	oil	of	petunse	and	borax,
	and	this	compound	forms	the	matter	for	glazing
	the	ware.
	Instead	of	the	petunse,	the	quartz	used	in	the
	Saxon	manufacture	may	be	employed	for	forming
	a	similar	glazing,	by	treating	it	in	the	same	man-
	ner;	and	it	is	said	the	glazing	of	the	Dresden
	China	is	actually	made	in	this	way.
	English	Glazing	for	China.
	Take	of	the	finest	white	sand,	or	calcined	flints,
	20	Ibs.	;	red-lead,	18	Ibs.	;	pearlash,	10	Ibs.	;	and
	common	salt,	decrepitated,	4	Ibs.	Levigate	the
	sand	or	calcined	flints	and	red-lead	well	together,
	and	afterwards	mix	them	thoroughly	with	the
	pearlash	and	common	salt.	Fuse	the	compound
	in	the	manner	directed	for	the	treatment	of	glass,
	till	it	be	perfectly	vitrified;	then	separate	the
	fragments	of	the	pot-carefully	from	it,	and	reduce
	it	in	a	flat	agate	or	porphyry	mortar	to	an	impal-
	pable	powder.	Finally,	temper	it	with	water	to
	the	proper	consistence	for	painting	or	glazing.
	Modification	of	the	above.
	When	this	glazing	is	used	for	embossed	or	othfer
	fine	work	it	should	be	mixed	with	a	third	of	its
	weight	of	the	spar	of	lead,	or	other	vitrescent
	earth,	in	lieu	of	the	petunse,	in	the	composition
	of	the	ware	paste.	Take	care	that	this	earth	is
	formed	of	the	best	pieces	of	spar	or	other	sub-
	stance	used,	and	that	it	is	rendered	to	an	extreme
	fineness,	by	washing	it	over.	The	design	of	this
	addition	is	to	weaken	the	fluxing	powder	of	the
	glaze,	which,	if	used	alone,	would	run	the	corners
	and	edges	of	the	smaller	part	and	impair	the	sharp-
	ness	and	spirit	of	the	work.	It	is	necessary	'to
	pursue	the	same	method	with	pieces	that	are	to	be
	painted	with	more	delicate	designs	;	for	the	glaz-
	ing,	melting	otherwise	again,	in	the	burning	in
	of	the	colors	would	become	too	fluid,	and	spread
	them	so	as	to	take	away	the	effect	of	the	fine
	touches.
	To	apply,	on	every	kind	of	Ware,	Colors	which	pro-
	duce	Herborizations.
	Herborizations	can	be	of	all	colors;	but	the
	most	agreeable	is	that	called	bistre,	which	is	com-
	posed	in	the	following	manner:
	A	pound	of	calcined	manganese,	6	oz.	of	burnt-
	iron	straw	or	1	Ib.	of	iron	ore,	and	3	oz.	of	flint
	powder.
	The	manganese	and	straw	or	iron	ore	must	b
	pounded	separately	in	a	mortar,	after	which	tho
	whole	is	calcined	together	in	an	earthen	pot.	This
	mixture,	thus	prepared,	is	all	pounded	together,
	and	then	mixed	in	a	small	tub	of	water.
	The	blue,	green,	and	other	colors	must	be	com-
	posed	of	the	divers	substances	known	to	produce
	them,	and	mixed,	calcined,	and	pounded	in	the
	same	manner	as	for	the	bistres.
	To	make	the	application	of	these	various	colors
	to	the	pieces	it	is	necessary,	instead	of	diluting
	them	with	water,	as	is	practised	for	ordinary
	painting,	to	make	use	of	any	kind	of	mordant.
	The	most	advantageous,	and	which	are	employed
	with	the	greatest	success,	are	urine,	and	the	es-
	sence	of	tobacco.
	If	the	essence	of	tobacco	is	made	use	of,	infuse
	2	oz.	of	good	tobacco,	in	leaves,	during	12	hours,
	in	a	bottle	of	cold	water,	or	very	simply	infuse	th
	2	oz.	of	tobacco	in	a	bottle	of	hot	water.
	The	pieces	of	clay,	after	taking	a	little	cotsis-
	tency,	are	steeped	in	white	or	colored	wormseei
	until	the	bath	puts	them	in	a	state	of	moisture.
	To	produce	herborizations	it	will	be	sufficient,
	whilst	the	wormseed	is	still	fresh,	and	at	the	mo-
	ment	when	the	piece	is	taken	down	from	the	tub
	to	lay	on	slightly,	and	with	a	brush,	one	or	several,
	drops	of	other	colors.	Each	drop	produces	a	tree
	more	or	less	great,	according	as	the	workman	hat
	charged	his	brush	with	colors.
	To	Manufacture	Glass.
	Glass	is	a	combination	of	sand,	flint,	spar,	or
	some	other	silicious	substances,	with	one	or	other
	of	the	fixed	alkalies,	and	in	some	cases	with	a	me-
	tallic	oxide.	Of	the	alkalies,	soda	is	commonly
	preferred;	and	of	the	silicious	substances,	white
	sand	is	most	in	repute	at	present,	as	it	requires
	no	preparation	for	coarse	goods,	while	mere	wash-
	ing	in	water	is	sufficient	for	those	of	a	finer	quali-
	ty.	The	metallic	oxide	usually	employed,	is
	litharge,	or	some	other	preparation	of	lead.	Iron
	is	used	in	bottle-glass.
	The	silicious	matter	should	be	fused	in	contact
	ttith	something	called	a	flux.	The	substances
	proper	for	this	purpose	are	lead,	borax,	arsenic,
	nitre,	or	any	alkaline	matter.	The	lead	is	used
	in	the	state	of	red-lead	;	and	the	alkalies	are	soda,
	pearlash,	sea-salt,	and	wood-ashes.	When	red-
	lead	is	used	alone,	it	gives	the	glass	a	yellow	cast
	and	requires	the	addition	of	nitre	to	correct	it.
	Arsenic,	in	the	same	manner,	if	used	in	excess,	is
	apt	to	render	tne	glass	milky.	For	a	perfectly
	transparent	glass,	the	pearlash	is	found	much
	iuperior	to	lead;	perhaps	better	than	any	other
	flux,	except	it	be	borax,	which	is	too	expensive	to
	be	used,	except	for	experiments,	or	for	the	best
	looking-glasses.
	The	materials	for	making	glass	must	first	be
	reduced	to	powder,	which	is	done	in	mortars	or
	by	horse	mills.	After	sifting	out	the	coarse	parts,
	the	proper	proportions	of	silex	and	flux	are	mixed
	together,	and	put	into	the	calcining	furnace,	where
	they	are	kept	in	a	moderate	heat	for	5	or	6	hours,
	being	frequently	stirred	about	during	the	process.
	When	taken	out	the	matter	is	called	frit.	Frit	is
	easily	converted	into	glass	by	only	pounding	it,
	and	vitrifying	it	in	the	melting	pots	of	the	glass
	furnace	;	but	in	making	fine	glass,	it	will	some-
	times	require	a	small	addition	of	flux	to	the	frit
	to	correct	any	fault.	For,	as	the	flux	is	the	most
	expensive	article,	the	manufacturer	will	rather	put
	too	little	at	first	than	otherwise,	as	he	can	remedy
	this	defect	in	the	melting	pot.	The	heat	in	the
	furnace	must	be	kept	up	until	the	glass	is	brought
	to	a	state	of	perfect	fusion	;	and	during	this	pro-
	cess	any	scum	which	arises	must	be	removed	by
	ladles.	When	the	glass	is	perfectly	melted,	th
	glaas-blowers	commence	their	operations.


TAUPENOT'S	AND	THE	WOTHLYTYPE	PROCESSES.
	415
	arranged	the	yellow	light	so	that	it	falls	nicely
	upon	the	surface	of	the	film,	hold	it	quite	level
	and	pour	on	oz.	of	water,	waving	it	backwards
	and	forwards.	It	should	not	be	poured	on	entirely
	at	one	spot,	"or	too	much	of	the	nitrate	of	silver
	would	be	displaced,	producing	a	circular	mark	of-
	imperfect	development.	As,	however,	a	vacant
	space	of	a	quarter	of	an	inch	in	breadth	is	usually
	allowed	at	each	end	of	a	stereoscopic	plate,	this
	will	be	found	convenient	for	pouring	on	the	water,
	w.hich	must	be	allowed	to	run	into	each	corner
	until	greasiness	has	disappeared.	It	will	proba-
	bly	touch	the	fingers	by	which	the	plate	is	held,
	and	when	they	are	not	scrupulously	clean,	stains
	will,	in	consequence,	result.	After	pouring	away
	the	water	(which	ought	then	to	measure	at	least	3
	drs.	if	the	operation	was	well	performed),	drain	the
	plate	for	an	instant,	and	it	will	be	ready	for	the
	albumen.
	The	Albumen	Solution.
	Take	the	white	of	a	fresh	egg	and	add	to	it	1
	oz.	of	distilled	water	with	3	drops	of	strong	am-
	monia.	Shake	for	10	minutes	in	a	bottle,	and
	pour	out	the	liquid	on	a	filter	previously	wetted.
	Apply	the	filtered	albumen	twice	or	thrice	to
	the	film	in	the	same	manner	as	collodion.	Then
	pour	water	over	the	plate	for	a	minute,	in	order
	to	remove	the	excess	of	albumen,	and	afterwards
	rear	the	glass	on	end	to	drain	upon	blotting	paper.
	When	the	plates	are	perfectly	dry	they	are	ready
	for	exposure.
	Development,
	This	process	is	not	quick	as	regards	develop-
	ment.	When	pyrogallic	acid	is	used,	each	drachm
	of	the	liquid	is	previously	mixed	with	about	5
	minims	of	a	solution	of	nitrate	of	silver,	contain-
	ing	20	grains	to	the	oz.	of	water.	The	film	is
	wetted	and	the	mixed	developer	poured	on	and
	off	from	a	glass	measure.
	Fix	with	hyposulphite	of	soda.
	TAUPENOT'S	COLLODIO-ALBUMEN	PRO-
	CESS.
	Cleaning	the	Glasses.
	This	part	of	the	process	must	be	conducted
	with	care.
	Sensitizing	and	Washing.
	Employ	2	nitrate	baths	in	this	process,	one	for
	the	collodion	and	the	other	for	the	second	film,
	viz.	the	albumen.	The	albumen	nitrate	bath
	must	contain	free	acetic	acid,	and	therefore	if	one
	solution	be	employed	for	both	films	it	should	be	a
	bath	of	aceto-	nitrate.
	Sensitize	the	collodion	in	the	ordinary	way.
	nolding	it	rather	longer	than	usual	before	dipping.
	Having	arranged	2	dishes	of	common	water,
	Bide	by	side,	lay	the	plate	face	uppermost	in	the
	first	dish,	and	wave	the	water	backwards	and	for-
	wards	for	about	30	seconds.	Then	put	the	plate
	into	the	second	dish	and	leave	it	whilst	another
	glass	is	being	coated	and	immersed	in	the	sensitiz-
	ing	bath.	Now	drain	plate	No.	1	closely	on	blot-
	ting-paper,	and	it	will	be	ready	for	the	iodized
	albumen.	Plate	No.	2	remains	in	the	sensitizing
	bath	until	the	first	glass	has	been	coated	with	al-
	bumen	and	placed	to	dry.
	Preparation	of	the	Iodized	A	Jbumen.
	Take	of	albumen,	3	oz.;	distilled	water,	1	oz.;
	strong	ammonia,	10	minims;	iodide	of	potassium,
	10	grs.	;	bromide	of	ammonium,	10	grs.
	First	mix	the	ammonia	and	the	water,	then	add
	the	other	ingredients	and	shake	together	in	a	bot-
	tle.	Iodide	of	ammonium	may	be	advantageously
	used.
	,	To	Apply	the	Albumen.
	For	a	stereoscopic	size,	measure	out	1	dr.	of
	the	albumen	and	pour	it	on	and	off	twice	lo	dis-
	place	the	surface	water	of	the	washed	collodion
	film.	Then	apply	a	second	quantity.
	Stand	the	albuminized	plates	vertically	on	blot-
	ting-paper	to	drain	and	dry.
	The	Aceto-nitrate	Bath.
	Take	an	ordinary	collodion	negative	bath	and
	add	to	each	fluidounce	30	minims	of	glacial	acetic
	acid,	keep	it	in	glass	or	gutta	percha	and	continue
	to	use	it	until	it	has	become	blackened	by	the	ac-
	tion	of	the	albumen.	The	film	of	albumen	must
	be	rendered	quite	dry	by	holding	it	to	the	fire
	before	it	is	dipped	in	the	aceto-nitrate	bath.	Leave
	them	in	the	bath	any	time	between	30	seconds
	and	2	minutes,	and	then	remove	the	wash	with
	water.	Use	two	dishes	for	washing	and	allow	20
	or	30	seconds	in	each	dish	;	then	rear	up	again	to
	dry,	and	the	plates	will	be	ready	for	exposure.'
	Artificial	heat	may	be	used	with	advantage.
	The	most	successful	operators	in	Taupenot's
	process	give	a	very	long	exposure.
	Development.
	Prepare	a	saturated	solution	of	gallic	acid	in
	distilled	water,	adding	4	grs.	to	each	oz.	Fil-
	ter	this	developer	through	paper.
	The	solution	of	nitrate	of	silver	for	use	with	the
	gallic	acid	may	be	made	of	the	strength	of	20	grs.
	to	the	ounce.
	Add	15	minims	to	1	oz.	of	gallic	acid	solution.
	Previous	to	the	application	of	the	developer	the
	surface	of	the	film	must	be	moistened	with	water.
	From	half	an	hour	to	an	hour	must	be	allowed
	for	the	full	development	with	gallic	acid.	I?
	with	a	saturated	solution	of	hyposulphite.
	PICTURES	ON	PORCELAIN.
	The	plates	for	these	pictures	are	sold	as	porce-
	lain,	but	are	really	an	opaque	white	glass.	The
	plate	is	coated	with	collodion,	rendered	sensitive
	in	the	usual	way,	and	the	image	received	from	a
	negative	adjusted	as	follows	:
	The	negative	is	placed	at	one	end	of	a	box,	the
	other	end	of	which	joins	the	front	end	of	a	camera
	having	a	quarter	tube.	The	object	of	this	box	is
	to	cut	off	extraneous	light.	The	negative	is	placed
	toward	the	sun,	or	a	piece	of	white	paper	placed
	in	the	sun.	The	image	formed	by	the	negative	is
	focussed	on	the	ground	glass	of	the	camera,	in	the
	usual	manner.	The	box	in	front	should	admit	of
	being	varied	in	length,	in	order	to	alter	the	size
	of	the	picture,	by	changing	the	distance	of	the
	negative	from	the	lens.
	The	white	sensitive	plate	is	then	exposed	and
	developed	with	the	ordinary	iron	developer.	After
	washing	off	with	the	developer,	fix	with	a	weak
	solution	of	cyanide	of	potassium.
	The	picture	requires	to	be	darkened	with	a	weak
	solution	of	bichloride	of	mercury,	chloride	of	gold,
	or	chloride	of	platinum.	As	soon	as	the	picture
	appears	of	the	proper	shade	arrest	the	action	of
	the	strengthening	agent,	by	washing	the	plate
	under	a	copious	stream	of	water.
	THE	WOTHLYTYPE	PROCESS.
	I.	To	Prepare	the	Uranic	Salt.
	Dissolve	the	ordinary	commercial	nitrate	of	ura-
	nium	in	distilled	water;	add	ammonia	till	no	more
	precipitate	is	formed.	This	precipitate	is	uranate
	of	ammonia,	insoluble	in	water.	Wash	in	several
	waters,	and	then	redissolve	in	nitric	acid.	The
	solution,	crystallized	and	dried	over	a	water-bath,
	constitutes	the	"uranammonium	nitrium"	of	the
	specification,	and	is	probably	a	double	salt	of	ura-
	niun	and	ammonia.	If	it	be	very	acid,	dissolve
	in	distilled	water	and	again	crystallize.


418
	PHOTOGRAPHY.
	toe	in	the	negative	employed.	The	s,ieet	of	pre-
	pared	paper,	with	the	photographic	image	thus
	printed,	is	placed	face	downwards	on	a	lithogra-
	phic	stone,	grained	very	fine,	or	polished	accord-
	ing	to	the	nature	of	the	image	to	be	reproduced,
	and	previously	arranged	in	a	percussion-press	(it
	can	be	done	in	a	lithographic	press,	but	the	result
	is	uncertain).	Place	several	sheets	of	damped
	paper	upon	the	stone	over	the	photographic	proof,
	and	apply	a	heavy	pressure	;	the	water	contained
	in	the	damp	paper	is	pressed	through	the	photo-
	graphic	proof,	and	dissolves	the	parts	of	gum	re-
	maining	at	liberty;	the	dissolved	gum	attaches
	itself	to	the	surface	.of	the	stone.	When	the	stone
	has	remained	a	certain	length	of	time	in	the	press,
	sufficient	to	allow	the	small	quantity	of	soluble
	gum	in	the	dark	shadows	to	attach	itself	to	the
	surface	of	the	stone	remove	the	pressure,	and
	withdraw	the	photographic	proof	carefully	from
	the	stone;	a	negative	image	is	then	visible	in	gum
	on	the	stone,	with	all	the	gradations	of	tone.	Dry
	the	stone,	either	spontaneously	or	by	gently	warm-
	ing	it	;	when	well	dried,	cover	the	whole	surface
	of	the	stone	with	greasy	ink,	which	may	be	ap-
	plied	with	a	roller	or	otherwise	;	the	greasy	ink	is
	thus	brought	into	contact	with	all	the	parts	of	the
	stone	untouched	by	gum;	the	coating	of	ink	is
	then	removed	by	passing	through	the	lithographic
	press,	by	spirits	of	turpentine	or	otherwise,	and	all
	the	gum	removed	from	the	surface	by	washing.
	The	stone	is	then	rolled	in	with	ordinary	print-
	ing-ink,	and	the	positive	image	appears	in	black	;
	it	is	then	printed	as	every	lithographic	drawing,
	but	has	the	great	peculiarity	of	requiring	no	etch-
	ing,	the	gum	having	so	far	penetrated	by	pressure
	into	the	substance	of	the	stone	as	to	allow	of	a
	great	number	of	impressions	being	taken	off.	Gum
	Arabic	is	preferable,	but	similar	substances	can	be
	used	instead,	such	as	gelatine,	dextrine,	and	mu-
	oilaginous	solutions.
	In	photozincography	proceed	as	above	de-
	scribed,	substituting	a	zinc	plate	for	a	lithogra-
	phic	stone.
	In	photographic	engraving	on	copper,	steel	or
	other	metal	plates,	the	preliminary	operations	are
	the	same	as	those	employed	for	stone	or	zinc,	ex-
	cepting	that	a	positive	image	on	glass	or	paper
	should,	in	the	first	instance,	be	used	instead	of	a
	negative.	When	the	plate	is	withdrawn	from	the
	press,	and	the	photographic	proof	detached	from
	it,	it	should	be	well	dried	for	the	stone.	The
	plate	is	then	covered	with	a	thin	coating	of	var-
	nish,	and	when	dry	may	be	soaked	in	water	to	re-
	move	the	gum,	or	immediately	plunged	in	a	weak
	solution	of	acid,	and	etched	in	the	usual	way	of
	etching	on	steel	or	copper.
	Wherever	the	plate	is	protected	from	the	var-
	nish	by	the	gum	it	will	be	attacked	by	the	acid,
	and	an	engraving	is	produced,	which	is	then
	printed	as	an	ordinary	etching	on	metal	plate.
	OfiBORNE'S	(PATENT)	PHOTOLITHOGRA-
	PHIC	PROCESS.
	Let	us	suppose	that	a	map	has	been	compiled
	and	drawn	with	great	care,	and	that	it	is	desired
	to	multiply	copies	of	this	original	in	the	litho-
	graphic	process.	The	first	step	in	the	process	is
	to	obtain	a	negative	;	for	which	purpose	the	map
	is	placed	upright	upon	a	plane-board,	and	the
	camera	opposite	to	it	at	such	a	distance	as	to	give
	the	desired	ratio	between	original	and	copy.	A
	negative	is	now	taken	on	glass	coated	with	collo-
	dion	in	the	usual	way,	observing	the	greatest
	care	to	avoid	distortion	of	all	kinds,	and	to	pro-
	duce	a	negative	of	the	highest	excellence,	success
	in	which	depends	entirely	upon	the	knowledge,
	judgment	and	experience	of	the	operator.	A
	sheet	of	plain,	positive	photographic	paper	is	now
	coated	on	one	side	with	a	mixture,	consisting	of
	gelatine,	softened	and	dissolved	in	water,	to	which
	a	quantity	of	bichromate	of	potash	and	albumen
	has	been	added.	The	paper,	evenly	covered	with
	this	fluid,	is	dried	in	the	dark,	when	it	will	be
	found	possessed	of	a	smooth	glassy	surface,	and	a
	bright	yellow	color.	This	surface	is	still	further
	improved	by	passing	it	through	the	press	in	con-
	tact	with	a	polished	plate.
	A	suitable	piece	of	positive	photolithographic
	paper	thus	manufactured	is	now	to	be	exposed	to
	the	action	of	the	light	under	the	negative	of	the
	map	already	described.	This	is	accomplished	in	an
	ordinary	pressure-frame,	the	time	required	vary-
	ing	from	10	to	15	seconds,	or	several	minutes,	ac-
	cording	to	the	brightness	of	the	weather.	The
	positive	thus	obtained	presents	itself	to	the	eye	as
	a	brown	drawing	upon	the	clear	yellow	of	the
	sheet.
	The	exposed	photographic	copy	of	the	original
	is	covered	all	over,	while	dry,	with	transfer-ink,
	which	is	accomplished	by	running	it	through	the
	press	with	its	face	in	contact	with	a	stone	which
	has	already	received	a	coating	of	such	ink.	After
	it	is	separated	from	the	blackened	stone	it	will	be
	found	to	have	brought	away	with	it	an	evenly	dis-
	tributed	film	of	inky	matter,	forced	by	the	pres-
	sure	into	intimate	contact	with	the	unexposed,	as
	well	as	the	exposed	portion	of	the	surface.	This
	operation	is	known	as	"blacking"	the	positive
	print;	that	now	to	be	described	is	called	"coagu-
	lation,"	its	object	being	to	effect	a	change	of	that
	nature	upon	the	albumen	contained	in	the	coating
	of	the	organic	matter.	For	this	purpose	moisture
	and	heat	are	necessary,	and	both	are	applied	very
	simply,	by	letting	the	blackened	photographic
	copy	swim	upon	the	surface	of	boiling	water	with
	its	inky	side	upwards,	for	it	is	important	not	to
	wet	that	with	hot	water.	After	the	lapse	of	a	cer-
	tain	period,	determined	by	the	experience	of	the
	operator,	he	proceeds	to	the	next	step	in	the	pro-
	cess,	that	of	"	washing	off."	For	this	purpose	the
	print	is	laid	upon	a	smooth	surface,	such	as	a
	plate	of	glass	or	porcelain,	and	friction	with	a	wet
	sponge,	or	other	suitable	material,	is	applied	to
	the	black	inky	coating,	under	which	the	photogra-
	phic	image	still	exists,	and	to	develop	which	is
	now	the	object	in	view.	The	operator	soon	be-
	comes	aware	that	the	moisture	which	percolated
	through	the	paper	from	the	back,	has	exerted	a
	softened	or	gelatinizing	influence	upon	the	gela-
	tine	in	the	sensitive	coating;	it	has	caused	it	to
	swell,	and	to	let	go	its	bold	upon	the	ink.	But
	this	change	does	not	extend	to	those	parts	of	the
	coating	which	were	acted	on	by	light;	in	other
	words,	to	those	places	which	were	unprotected	by
	the	opacity	of	the	negative;	they	remain	intact,
	uninfluenced	by	the	solvent	or	moistening	effect
	of	the	water.	Accordingly	the	operator	finds	a
	fac-simile	of	the	original	map	gradually	develop
	under	his	hand	as	he	continues	the	friction.	This
	process	is	proceeded	with	until	all	traces	of	ink	are
	removed,	save	those	required	to	form	the	picture,
	which	must	be	clear	and	distinct	in	all	its	details.
	Abundance	of	hot	water	is	then	poured	over	it,	so
	as	to	remove	every	particle	of	soluble	matter,	and
	it	is	then	finally	dried,	which	completes	its	prepa-
	ration.
	A	stone	to	which	a	fine	smooth	surface	has	beea
	imparted,	is	now	slightly	warmed,	and	put	in	the
	lithographic	press;	upon	this	is	placed	(inverted)
	the	positive	print,	after	it	has	been	damped	by
	lying	between	moist	paper,	and	the	whole	is	then
	passed	repeatedly	through	the	press.	On	exami-
	nation	the	paper	will	now	be	found	to	have	at-


KNITTING,	CROCHETING,	ETC.
	KNITTING.
	Shetland	Wool	Shawl	(for	the	Centre).
	Cast	on	200	stitches	on	needles	No.	7.
	First	Row.	Knit	two	;	knit	two	together
	thread	forward	;	knit	one	;	thread	forward	;	kni
	two	together;	knit	one;	knit	two	together;	threac
	forward;	knit	one;	thread	forward;	knit	two	to
	gether:	knit	one.
	Second	Rorv.	Plain	knitting.
	Third	Row.	Knit	two	together;	knit	one
	thread	forward;	knit	three;	thread	forward;	kni
	three	together	;	thread	forward	;	knit	three	;	threac
	forward	;	knit	three	together.	At	the	end	of	this
	row	plain	knit	the	two	last	stitches.
	Fourth	Row.	Plain	knitting.
	Fifth.	Row.	Knit	two;	thread	forward;	kni
	two	together;	knit	one;	knit	two	together;	thread
	forward;	knit	one;	thread	forward	;	knit	two	to-
	gether;	knit	one;	knit	two	together;	thread	for-
	ward	:	knit	one.
	Sixth	Row.	Plain	knitting.
	Seventh	Row.	Knit	three	;	thread	forward	;	knit
	three	together;	thread	forward;	knit	three;	thread
	forward	;	knit	three	together	;	thread	forward.	'	At
	the	end	of	this	row	bring	the	thread	forward	;	knit
	two.
	Eighth	Row.	Plain	knitting.
	These	eight	rows	must	be	repeated	until	a	square
	is	knitted.
	Border	for	the	Shetland	Wool	Shawl	(This	is	for
	one-half.)
	Cast	on	600	stitches	on	needles	No.	3.
	First	Row.	Knit	two	together	four	times	;
	thread	forward;	knit	one	eight	times;	knit	two
	together	four	times;	purl	one;	knit	two	together
	four	times;	thread	forward;	knit	one	eight	times;
	knit	two	together	four	times	;	purl	one.
	Second	Roto.	Purl	knitting.
	Third	Row.	Plain	knitting.
	Fourth	Row.	Purl	;	commence	again	as	at	first
	row.	After	having	knitted	a	piece	half	a	yard	in
	depth,	knit	six	rows	plain	and	purled	alternately;
	then	six	rows	of	holes,	worked	thus	:	one	row
	plain,	second	row	thread	forward	;	knit	two	in	one,
	and	so	on	;'	third	plain	;	then	six	rows	of	plain	and
	purled.	To	form	the	corner	two	and	three	stitches
	must	be	knitted	together	in	the	centre	and	at	the
	ends,	commencing	from	the	plain	rows.
	A	Knitted	Muff,	in	Imitation	of	Sable	pretty	for
	Children.
	Cast	on	70	or	80	stitches.
	First,	Second,	and	Third	Rows.	Plain	knitting.
	Fourth	Row.	Bring	the	wool	forward;	knit	two
	together,	taken	at	the	back;	continue	the	same	to
	the	end	of	the	row.
	Repeat	these	4	rows	until	the	piece	be	about	1	8
	inches	long,	admitting	that	the	shading,	comes	in
	correctly.
	Two	No.	19	needles	are	required,	and	double
	German	wool,	in	4	distinct	shades,	to	match	the
	color	of	sable.	Commence	with	the	lightest	shade	;
	then	the	second,	third,	and	darkest,	reversing	them
	again	to	the	lightest.
	Another	Muff.
	Cast	on	45	stitches.
	Every	row	is	worked	the	same,	with	a	slip-stitch
	at	the	beginning;	knit	one;	purl	one;	repeat	to
	the	end	of	the	row.
	It	will	require	a	piece	of	about	20	inches	long
	to	make	a	moderate-sized	muff,	which	must	be
	lined	with	silk,	and	stuffed	with	wool	and	a	suffi-
	cient	quantity	of	horse-hair	to	retain	it	in	shape.
	Cord	and	tassels	to	match	the	color	of	the	muff
	may	be	sewn	at	the	ends,	or	it	may	be	drawn	up
	with	ribbons.-
	CROCHETING.
	A	pretty	Toilet	Slipper.
	Make	a	chain	of	fifteen	stitches	in	single	cro-
	chet;	crochet	two	stitches	in	the	middle	stitch	of
	every	row,	until	you	have	completed	twelve	rows,
	which	is	sufficient	for	the	front.	Take	up	twelve
	stitches	on	one	side	;	crochet	thirty	rows,	and	join
	them	to	the	other	side	of	the	front	;	then	catch	the
	stitches	up	round	the	top,	and	crochet	one	row.
	For	the	frill,	crochet	the	stitches	in	every	loop	in
	single	crochet,	very	loose,	to	form	a	full	frill.
	When	finished,	turn	the	slipper	inside	out,	and
	sew	in	a	cork	sole;	then	pass	the	ribbon	round
	under	the	frill	and	tie	in	front	in	a	bow.	The
	above	is	exceedingly	pretty	in	shaded	Berlin	wool.
	MANAGEMENT	OF	CANARY	BIRDS
	Breeding.
	The	breeding	cage	should	have	plenty	of	fine
	gravel	or	sea-sand	at	the	bottom,	and	a	lump	of
	old	mortar,	for	the	birds	to	pick.	Goats'	hair
	must	be	supplied	for	the	nest.	The	birds	when
	put	up	should	be	fed	on	bread,	the	yolk	of	boiled
	eggs	and	a	little	sugar.	Let	them	have	fresh
	greens	in	moderation.	The	birds	should	not	be
	allowed	to	breed	more	than	twice	or	thrice	a	year.
	The	period	of	incubation	is	14	days;	in	very	warm
	weather,	13.	The	last	of	March	is	early	enough
	to	put	the	birds	in	the	breeding-cage.
	If	the	hen	desert	her	eggs,	they	are	probably
	bad,	and	should	be	thrown	out.
	If	the	hen	eat	her	eggs,	feed	her	well	very	early
	in	the	morning,	or	late	at	night.	If	the	male
	break	the	eggs,	let	him	have	two	hens	;	these
	must	not	be	allowed	in	the	same	cage,	or	they
	will	fight.
	If	the	hen	neglect	to	feed	her	young,	stir	her	out
	of	the	nest	and	supply	her	with	an	abundance	of
	delicate	food.	As	soon	as	the	young	are	hatched,
	place	beside	the	usual	feeding-trough	a	cup	con-
	taining	finely	grated	hard-boiled	egg	and	stale
	bread	rubbed	fine	and	soaked	in	milk	;	also,	one
	containing	crushed	rape-seed,	boiled	and	after-
	wards	washed	with	fresh	water.
	The	young	may	be	placed	in	separate	cages	in
	about	4	weeks.
	Feeding.
	Canary-seed	alone	is	sufficient,	but	usually	a
	mixture	of	canary,	hemp,	millet	and	rape,	known
	bird-seed,	is	used.	Each	cage	should	have	a
	piece	of	cuttle-fish	bone.	Food	is	best	supplied
	in	the	evening,	and	all	stale	food	and	refuse	of
	every	kind	should	be	removed	daily.	The	bottom
	of	the	cage	should	be	strewn	with	fine	gravel	or
	sand,	fresh	water	supplied	daily,	and	a	saucer	of
	water	for	bathing	twice	a	week.	Greens	should
	be	cautiously	supplied.
	To	Distinguish	the	Sex.
	The	throat	of	the	male	vibrates	while	singing;
	;his	never	happens	with	the	hen.	The	males	are
	arger,	more	yellow	above	the	bill,	under	the	throat
	and	in	the	pinions	of	the	wings.	The	body	of
	the	male	is	longer	and	more	tapering.
	Singing.
	Birds	with	long,	straight	and	tapering	bodies
	are	the	best	singers.	By	putting	2	or	-3	birds	to-
	gether	they	will	vie	with	each	other.
	Diseases.
	Surfeit	from	improper	or	excessive	food	is	shown
	>y	swelling	of	the	belly,	which,	on	blowing	up
	he	feathers,	appears	transparent	and	covered
	with	little	bloodvessels.	In	birds	from	1	to	3	years
	Id	it	shows	itself	in	scabs	and	humors	about	the
	lead.	Take	away	canary-seed,	and	add	some


ENGLAND	UNDER	THE	FIRST	THREE	EDWARDS	217
	usual	fare	was	moldy	bread	and	stagnant	water.	Lesser	offenders
	were	put	in	the	stocks,	a	heavy	board	with	holes	for	the	ankles,	some-
	times	for	the	neck	and	wrists	as	well,	frequently	with	no	other	support
	for	the	unfortunate	victim.	Torture	was	common	to	make	the
	accused	confess,	or,	as	in	the	case	of	the	peine	forte	et	dure,	to	make
	him	submit	to	jury	trial.	The	horrible	practice	of	breaking	on	the
	wheel,	where	a	man	was	stretched	out	and	his	limbs	broken	with	an
	iron	bar,	was	not	unknown.	Hanging	was	most	common,	and	as
	towns	and	local	lords	had	this	right,	gallows	were	often	seen,	gruesome
	spots	on	the	landscape.	In	cases	of	treason	a	man	was	cut	down
	while	his	body	was	still	warm,	and	his	bowels	were	drawn	or	taken
	out	and	burned,	and	his	body	quartered.
	Lack	of	Individual	Freedom.	Training	of	Children.	What	with
	royal	regulation,	town,	and	gild	and	church	regulation,	the	individual
	had	very	little	freedom.	It	was	natural	that	children	should	not
	escape.	"	A	child	were	better	to	be	unborn,"	it	was	said,	"	than	to
	be	untaught,"	and	numerous	rhymed	treatises	were	composed	for	their
	guidance.	The	boy	was	directed	what	to	do	from	the	time	he	got	up
	in	the	morning	till	he	went	to	bed	at	night,	how	he	should	dress,	how
	he	should	eat	;	how	he	should	act	on	his	way	to	school	he	was	to
	greet	passers-by,	not	to	throw	stones	at	hogs	and	dogs,	not	to	run
	away	bird-nesting	and	how	he	should	act	in	school	if	he	got	there.
	Equally	minute	were	the	directions	to	girls	;	some	of	the	injunctions
	we	should	think	rather	out	of	place,	such	as	those	against	attending
	cockfights	and	Wrestling	matches	and	against	excessive	drinking.
	Eating	and	Drinking	and	Recreations.	Eating	and	drinking	were
	most	immoderate,	and	only	the	open-air	life	and	exercise	made	it
	possible	for	medieval	English	folk	to	digest	the	huge	quantities	they
	consumed.	They	had	no	tea	or	coffee	and	little	fresh	meat	or	vege-
	tables,	now	regarded	as	necessities.	Their	fare,	however,	was	not
	coarse	and	simple.	Medieval	cookbooks	and	kitchen	utensils	show
	that	there	were	all	sorts	of	dishes	highly	spiced,	complicated,	and
	delicate.	Nevertheless,	the	medieval	Englishman	relished	many
	things	that	would	hardly	tempt	the	modern	palate,	such	as	hedge-
	hogs,	swans,	peacocks,	rooks,	porpoises,	and	sparrows.	Fast	days
	meant	merely	a	change	from	meat	to	fish.	Ale	was	the	drink	of	the
	lower	classes,	while	kings	and	nobles	regaled	themselves	on	costly
	wines	from	abroad.	The	monotony	was	varied	by	various	elaborate
	concoctions	such	as	mead	and	posset.	Owing	to	defective	means	of
	lighting,	meals	were	still	very	early.	Considering	the	coarseness	of	the
	times	and	the	heavy	drinking,	it	is	no	wonder	that	many	feasts	were
	nothing	more	than	carousals	which	broke	up	in	fighting	that	some-
	times	proved	fatal.	Yet	there	were	many	peaceful	diversions	:	the
	tales	of	knights	who	had	journeyed	or	fought	in	France	or	the	Holy
	Land,	songs	of	minstrels,	feats	of	jugglers,	and	dancing.	Then	there
	were	games	too	:	dice	;	tables,	resembling	our	modern	backgammon	;
	chess,	learned	first	from	the	Saracens	;	and	cards.	The	latter	were


30
	Luttgens:	I	would	say	that	the	fundraising	efforts	have	increased
	enormously.	Not	only	do	they	have	the	Next-to-New	Shop	but	the
	two	cookbooks	have	been	terribly	successful.	They	now	have	an
	endowment	fund	which	they	call	the	annual	fund	which	they	are
	encouraging	members	to	give	to.	I	do	have	mixed	feelings	about
	the	fund	because	it	seems	to	me	that	in	many	cases	members	would
	prefer	to	give	directly	to	an	agency	than	to	give	to	an
	intermediary	and	then	have	the	money	allocated.	When	I	had	lunch
	with	the	new	AJL	president	in	January,	I	raised	this	question,	and
	also	the	fact	that	AJL	itself	is	doing	fundraising;	that,	it
	seems	to	me,	is	a	conflict	with	the	local	league	which	is	raising
	money	to	fund	local	programs,	if	AJL	is	also	seeking	to	raise
	funds	from	the	same	sources.	But,	as	she	points	out,	they	do
	have	consultants	that	have	to	be	paid	for	and	the	consultants
	serve	the	local	leagues.
	To	take	a	piece	off	the	top	of	each	member's	dues	to	support
	AJL	without	additional	funding	is	difficult.	They	are	going	to
	corporations	now	to	ask	for	money,	and	I	think	that	puts	the
	corporations	in	a	difficult	position	when	they	are	being	turned
	to	by	community	agencies	as	well.	I	have	a	problem	with	the
	league,	which	has	a	privileged	position,	seeking	funding	from	the
	same	people	that	community	agencies	are	seeking	money	from.
	Morris:	There	are	two	questions	there.	In	many	local	organizations	that
	have	a	national	affiliation,	there	seems	to	be	a	continual
	tension	about	how	much	national	or	state	wants	and	do	we	get	back
	in	service	or	visibility,	or	whatever	your	criteria	are,	an
	equivalent	amount	that	we	send	forward.
	Luttgens:	That's	particularly	true	of	the	philanthropic	organizations	like
	the	Council	on	Foundations,	where	a	formula	for	dues	provides	the
	funding	for	the	national	organization	but	a	small	community
	starting	out	might	get	more	consultant	help	than	a	big	one,	and	so
	forth.	So	it	addresses	exactly	what	you're	talking	about.	If	my
	dues	are	$5,000	to	the	Council	on	Foundations,	do	I	get	back	that
	$5,000	in	services	locally?
	The	answer	always	that	we	gave	at	the	Council	on	Foundations
	was,	"You're	serving	the	whole	field	of	philanthropy."	That
	doesn't	sit	too	well	in	some	places,	but	I	do	believe	it's	true.
	Morris:	That	concern	at	the	local	level	is	addressed	at	the	national
	level,	then?
	Luttgens:	I	think	it's	a	dilemma.	Certainly	Red	Cross	suffered	for	years
	from	the	view	that	people	here	felt	that	so	much	of	the	money	was
	going	to	Red	Cross	nationally	and	wasn't	coming	back	locally.
	The	whole	earmarking,	the	whole	donor	option	program	at	United
	Way	that	really	has	come	about	because	of	the	concerns	that


40
	Morris:	So	it	was	an	exercise	in	priorities.
	Luttgens:	Yes.
	Again,	since	you're	working	for	the	benefit	of	the	hospital,
	it	seems	to	me	if	you	make	those	decisions	early	on	rather	than
	after	the	fact,	it's	simpler	for	everybody.
	Morris:	In	this	case	it	sounds	like	the	decision	didn't	get	made	until	it
	had	already	caused	some	tension.
	Luttgens:	It	was	part	of	a	learning	process,	I	think.	[laughs]	We	have	to
	have	a	benefit,	and	so	we	go	ahead	and	have	the	benefit	without
	saying	exactly	what	it's	going	to	be	used	for	except	that	it's
	for	the	hospital.
	Morris:	Why	did	there	have	to	be	a	benefit?
	Luttgens:	Part	of	it	was	not	entirely	monetary,	but	visibility	in	the
	community.
	Morris	:	Oh.
	Fundraising	for	the	San	Francisco	Education	Fund	and	Other
	Organizations
	Luttgens:	As	with	the	San	Francisco	Education	Fund,	I	can	remember	when
	Bill	Roth	said	to	us	there,	"You've	been	in	business	for	a	year
	and	a	half,	it's	time	you	had	a	benefit."	Not	only	did	it	raise
	some	money	not	very	much	the	first	year	but	it	did	bring	people
	in	to	come	to	the	benefit	who,	because	they	came,	learned	a
	little	bit	about	the	organization.
	Morris:	Their	initial	impulse	was	to	have	fun	doing	something,	and	then
	that	was	the	carrot?
	Luttgens:	Yes.
	Morris:	What	kind	of	benefits	did
	Luttgens:	the	auxiliary	do?	Now	they	have	a	big	fashion	show	at	the	end
	of	summer,	which	I've	never	gone	to	because	I	don't	like	fashion
	shows	but	it	makes	a	lot	of	money.	I	think	Saks	Fifth	Avenue
	does	it	with	them.
	But	at	that	time	we	did	all	kinds	of	things.	I	think	one	of
	our	first	things	was	a	party	a	dancing	party	I	don't	remember
	where	it	was.	We	did	a	cookbook	and	we	had	a	launching	of	the


41
	Luttgens:	cookbook	where	we	had	a	press	party	in	somebody's	home.	I
	remember	Russ	Lee	had	a	wonderf	ul	dessert	that	you	make	with
	liquid	nitrogen	pouring	liquid	nitrogen	into	a	bowl	of	heavy
	cream	with	flavorings,	rum	and	whatever	you	want,	and	it	makes
	ice	cream.
	Morris:	That	sounds	sort	of	weird.
	Luttgens:	Well,	we	used	to	do	it	here	because	Bill	learned	how	to	do	it.	and
	it	was	always	a	crowd-pleaser	because	this	liquid	nitrogen	pours
	down,	it	falls	because	it's	heavy.
	Morris:	It	sort	of	instantly	chills	the	cream.
	Luttgens:	It	freezes	the	ice	cream.	It	was	quite	spectacular.	Russ	was
	always	trying	to	get	Trader	Vic's	to	do	it.	I	was	always	afraid
	it	would	freeze	somebody's	toes	or	something.	Plus	the	fact	that
	liquid	nitrogen	is	a	very	volatile	material	and	has	to	be	handled
	very	carefully.	But	that	was	quite	successful	the	cookbook.
	Morris:	Was	that	the	beginning	of	the	benefit	cookbook	era?
	Luttgens:	Yes,	the	hospital	auxiliaries	were	putting	out	cookbooks.
	Stanford	put	out	a	cookbook,	I	had	one	from	about	the	same	era
	Burke	1	s	School	put	out	a	cookbook.	And	some	of	those	recepies
	were	terrible,	looking	back	on	them.	Tuna	fish	with	a	can	of
	mushroom	soup	and	potato	chips	crushed	on	top,	that	kind	of
	thing	just	awful.
	Morris:	Does	that	take	a	separate	group	of	people	to	put	together	a
	cookbook?
	Luttgens:	Yes,	those	who	were	interested	worked	on	the	project.	The	Junior
	League	cookbooks	have	been	terribly	successful,	and	they	worked
	for	a	couple	of	years	on	their	cookbooks.	Then	they	have	to
	market	them,	and	that's	a	whole	new	world	for	volunteers	to	learn
	about.	I	think	the	leagues	have	gotten	very	professional.	And
	as	always	there	is	a	bureaucracy	that	grows	up	around	projects.
	There	are	people	who	go	through	the	country	managing	Junior
	League	follies,	which	was	a	big	thing	that	they	used	to	do.
	There	are	people	who	you	can	hire	to	come	in	and	tell	you	how	to
	do	a	cookbook.	It's	an	interesting	phenomenon,
	Morris:	That's	a	new	thought	for	me.	I	was	wondering	if	it	was	the	other
	kind	of	bureaucracy	in	which	within	an	organization	one	group	of
	people	develops	a	vested	interest	in	something	like	a	cookbook	or
	the	annual	dance	or	something	like	that.
	Luttgens:	I	think	that's	true	to	a	certain	extent.	The	kinds	of	people
	that	are	really	interested	in	putting	on	a	smashing	fashion	show
	for	the	Junior	League	each	year,	who	model	in	it,	who	put	it	on


THE	POET	AT	THE	BREAKFAST-TABLE.	117
	V.
	I	fear	that	I	have	done	injustice	in	my	conversation
	and	my	report	of	it	to	a	most	worthy	and	promising
	young	man	whom	I	should	be	very	sorry	to	injure	in
	any	way.	Dr.	Benjamin	Franklin	got	hold	of	my
	account	of	my	visit	to	him,	and	complained	that	I	had
	made	too	much	of	the	expression	he	used.	He	did
	not	mean	to	say	that	he	thought	I	was	suffering	from
	the	rare	disease	he	mentioned,	but	only	that	the	color
	reminded	him	of	it.	It	was	true	that	he	had	shown
	me	various	instruments,	among	them	one	for	exploring
	the	state	of	a	part	by	means	of	a	puncture,	but	he	did
	not	propose	to	make	use	of	it	upon	my	person.	In
	short,	I	had	colored	the	story	so	as	to	make	him	look
	ridiculous.
	I	am	afraid	I	did,	I	said,	but	wasn't	I	col-
	ored	myself	so	as	to	look	ridiculous?	I've	heard	it
	said	that	people	with	the	jaundice	see	everything	yel-
	low;	perhaps	I	saw	things	looking	a	little	queerly,
	with	that	black	and	blue	spot	I	could	n't	account	for
	threatening	to	make	a	colored	man	and	brother	of	me.
	But	I	am	sorry	if	I	have	done	you	any	wrong.	I
	hope	you	won't	lose	any	patients	by	my	making	a	lit-
	tle	fun	of	your	meters	and	scopes	and	contrivances.
	They	seem	so	odd	to	us	outside	people.	Then	the
	idea	of	being	bronzed	all	over	was	such	an	alarming
	suggestion.	But	I	did	not	mean	to	damage	your
	business,	which	I	trust	is	now	considerable,	and	I
	shall	certainly	come	to	you	again	if	I	have	need	of	the
	services	of	a	physician.	Only	don't	mention	the
	names	of	any	diseases	in	English	or	Latin	before	me
	next	time.	I	dreamed	about	cutis	cenea	half	the
	night	after	I	came	to	see	you.


i8	3	9]	HEROIC	FIRE.	BOOKS	359
	or	a	cookbook,	you	cannot	spare	the	poetic	im
	pulse.	We	must	not	only	have	hydrogen	in
	balloons,	and	steel	springs	under	coaches,	but
	we	must	have	fire	under	the	Andes	at	the	core
	of	the	world.	No	one	will	doubt	that	battles
	must	be	fought	poetically	who	reads	Plutarch
	or	Las	Casas.	Economy	must	be	poetical,	in
	ventive,	alive	:	that	is	its	essence,	and	therein	is
	it	distinguished	from	mere	parsimony,	which	is
	a	poor,	dead,	base	thing:	but	economy	inspires
	respect,	is	clean	and	accomplishes	much.
	Love	is	only	the	reflection	of	a	man	s	own
	worthiness	from	other	men.
	Some	books	leave	us	free	and	some	books
	make	us	free.
	December	24.
	We	are	to	write	on	this	topic	not	by	black
	art	of	any	kind,	not	by	trick,	or	journey	work,
	or	direction;	not	stimulated	by	strong	waters,
	or	by	fashion,	or	by	praise,	or	money,	but	feel
	ing	the	power	of	the	Past	Ages	laid	on	our	hand.
	We	are	to	stand	all-related,	all	accomplished,
	having	covenanted	with	truth	that	we	will	bear
	witness	for	it,	though	by	our	silence.
	Let	us	not	rashly	judge	an	age	shallow,	so


EDWARD	in.	29
	1347	In	thirteen	forty-seven	was	raised	the	ADMIRALTY	COURT,
	And	Edward,	by	a	siege,	reduced	and	entered	CALAIS'	port.
	At	Cressy,	as	a	battle-badge	the	prince	of	Wales	displayed
	A	garter	which	he	waved	on	hia-h	the	Order	hence	was
	made
	1	349	For	(thirteen-hundred	forty-nine)	the	king,	by	royal	charter,
	Invested	with	their	ranks	and	rights	the	ORDER	OP	THE
	GARTER.
	1350	HIGH	TREASON	(thirteen	fifty)	by	statute	was	restricted,
	Nor	longer	for	"	constructive	guilt	"	its	penalties	inflicted.
	L354	In	thirteen-hundred	fifty-four,	in	honour	of	their	station,
	The	MACE	was	borne	before	the	MAYOR	and	London	cor-
	poration.
	What	is	the	origin	of	the	Prince	of	Wales'	crest	and	plumes	?
	The	Black	Prince	slew	in	the	battle	of	Cressy	the	king	of	Bohemia;
	and	having	taken	off	the	helmet	of	the	king,	as	a	trophy,	put	it	on
	his	own	head.	From	this	circumstance	the	prince	of	Wales	has	ever
	since	worn	three	ostrich	feathers,	with	the	motto,	"	ich	dien	"	(I
	serve),	as	a	crest.
	What	is	the	order	of	the	Garter	?
	The	most	honourable	military	order	in	the	land.	It	consisted	originally
	of	twenty-	six	knights,	with	the	king	for	their	chief.	The	number
	is	now	increased	to	thirty-two.
	What	is	their	garter	or	badge	of	honour	?
	A	splendid	blue	ribbon,	set	with	pearls	;	inscribed	with	the	motto,
	"	Honi	soil	qui	maly	pense	"	(Evil	to	him	who	evil	thinks)	;	it	is	worn
	on	the	left	leg,	just	below	the	knee.
	Is	there	not	a	tradition,	which	ascribes	this	order	to	an	act	of	gallantrv
	in	Edward	IIL	?
	Yes	;	it	is	said	that	the	countess	of	Salisbury,	in	dancing,	dropped	her
	garter	in	the	palace	ball-room	;	some	of	the	young	nobility	laughed
	at	the	accident,	when	the	king,	picking	up	the	garter,	bound	it	round
	his	knee,	and	exclaimed	in	French,	"Evil	be	to	him	who	evil
	thinks	;	"	adding,	that	he	would	make	the	proudest	lord	then	t>resent
	envious	of	that	honour.
	What	is	meant	by	the	statute	of	treason	?
	A	statute	made	in	the	reign	of	Edward	III.,	which	expressly	demies
	what	crimes	shall	be	thenceforward	accounted	high	treason.
	What	is	meant	by	"	constructive	guilt	?	"
	Before	this	statute	was	made,	it	was	left,	to	the	arbitration	of	the	judge
	to	determine,	whether	a	crime	amounted	to	treason	or	not	;	the
	judge	construed	the	crime	as	he	liked	:	and	this	was	called	"	con-
	structive	treason	;"	i.	e.	it	is	construed	or	determined	to	be	so	by	the
	judge.
	C	3


i8	3	9]	HEROIC	FIRE.	BOOKS	359
	or	a	cookbook,	you	cannot	spare	the	poetic	im
	pulse.	We	must	not	only	have	hydrogen	in
	balloons,	and	steel	springs	under	coaches,	but
	we	must	have	fire	under	the	Andes	at	the	core
	of	the	world.	No	one	will	doubt	that	battles
	must	be	fought	poetically	who	reads	Plutarch
	or	Las	Casas.	Economy	must	be	poetical,	in
	ventive,	alive:	that	is	its	essence,	and	therein	is
	it	distinguished	from	mere	parsimony,	which	is
	a	poor,	dead,	base	thing:	but	economy	inspires
	respect,	is	clean	and	accomplishes	much.
	Love	is	only	the	reflection	of	a	man	s	own
	worthiness	from	other	men.
	Some	books	leave	us	free	and	some	books
	make	us	free.
	December	24.
	We	are	to	write	on	this	topic	not	by	black
	art	of	any	kind,	not	by	trick,	or	journey	work,
	or	direction;	not	stimulated	by	strong	waters,
	or	by	fashion,	or	by	praise,	or	money,	but	feel
	ing	the	power	of	the	Past	Ages	laid	on	our	hand.
	We	are	to	stand	all-related,	all	accomplished,
	having	covenanted	with	truth	that	we	will	bear
	witness	for	it,	though	by	our	silence.
	Let	us	not	rashly	judge	an	age	shallow,	so


82	ENGLISH	NOTE-BOOKS.	[1856.
	stood	so	long,	even	in	England.	I	have	forgotten	what
	else	he	said	;	but	I	bought	one	of	his	books,	and	find	it
	a	very	unsatisfactory	performance,	being	chiefly	taken
	up	with	an	attempt	to	prove	these	remains	to	be
	an	antediluvian	work,	constructed.	I	think	the	author
	says,	under	the	superintendence	of	Father	Adam	him
	self!	Before	our	departure	we	were	requested	to
	write	our	names	in	the	album	which	the	artist	keeps
	for	the	purpose	;	and	he	pointed	out	Ex-President
	Fillmore	s	autograph,	and	those	of	one	or	two	other
	Americans	who	have	been	here	within	a	short	time.
	It	is	a	very	curious	life	that	this	artist	leads,	in	this
	great	solitude,	and	haunting	Stonehenge	like	the	ghost
	of	a	Druid	;	but	he	is	a	brisk	little	man,	and	very
	communicative	on	his	one	subject.
	Mr.	Hinchman	rode	with	us	over	the	plain,	and
	pointed	out	Salisbury	spire,	visible	close	to	Stonehenge.
	Under	his	guidance	we	returned	by	a	different	road
	from	that	which	brought	us	thither,	and	a	much	more
	delightful	one.	I	think	I	never	saw	such	continued
	sylvan	beauty	as	this	road	showed	us,	passing	through
	a	good	deal	of	woodland	scenery,	fine	old	trees,	stand
	ing	each	within	its	own	space,	and	thus	having	full
	liberty	to	outspread	itself,	and	wax	strong	and	broad
	for	ages,	instead	of	being	crowded,	and	thus	stifled	and
	emaciated,	as	human	beings	are	here,	and	forest-trees
	are	in	America.	Hedges,	too,	and	the	rich,	rich,	verdure
	of	England	;	and	villages	full	of	picturesque	old	houses,
	thatched,	and	ivied,	or	perhaps	overrun	with	roses,
	and	a	stately	mansion	in	the	Elizabethan	style	;	and	a
	quiet	stream,	gliding	onward	without	a	ripple	from	its
	own	motion,	but	rippled	by	a	large	fish	darting	across


152	Dramham	Moor.	[CHAP.	LXXII.
	of	the	month	of	January,	1408,	the	official	scribe	1	could	make
	no	entries	in	his	register,	for	the	ink	2	froze	on	his	pointel	::	at
	every	second	word,	though	he	kept	his	penner	4	close	to	the
	little	copper	chafer	5	beside	his	chair.	In	England	the	like
	had	not	been	known	for	100	years,	and	men	dubbed	it	the
	"strong	winter,""	or	the	"great	frost	and	ice.""	From
	December	to	March	the	country	was	covered	with	snow,	and
	the	merles,	mavises,	fieldfares,	8	quails,	cushats,	10	plovers,	and
	other	small	birds,	11	which	formed	a	staple	article	of	food	at	the
	pullers,	12	died	off	in	thousands.
	1	For	representations	see	CHAMPOLLION-FIGEAC,	Plate	XLV.,	285;
	BARROIS,	158,	258:	LEROUX	DE	LINCY,	316;	LACROIX,	21,	42,	51;
	BASTARD,	Plate	XXV.	(from	MS.	LAT.,	667,	BIBL.	NAT.).	CHEVALIER
	EN	CYGNE	in	MOM.	POUR	SERVIR	A	L'HISTOIRE	DE	NAMUR,	&c.,	Vol.	4	;
	KNIGHT,	HIST.,	n.,	205;	SHAW,	DRESSES,	Vol.	I.,	from	HARL.	MS.,
	2897.	-	BAYE,	i.,	211-216;	n.,	vn.,	294;	CHAMPION,	n.,	5.	For	recipe
	for	making	ink	from	pounded	galls	or	blackthorn	bark	boiled	in	wine	or
	vinegar	with	plum	tree	or	apple	tree	gum	to	prevent	running,	see	MS.,
	6741,	in	BIBL.	NAT.,	from	ERACLIUS,	copied	by	Jehan	de	Begue,	1431	;
	MERRIFIELD,	i.,	61-69,	I	5	I	>	2	&9	;	DEHAISNES,	n.,	825;	HAUTES	ETUDES,
	xxxv.,	209-227	;	M.	STOKES,	8.	For	ancre	cire	pappier	et	parchemin,
	see	DESCHAMPS,	v.,	19	;	cf.	"	ynke,"	WYCL.	(A.),	i.	,	332	;	"	enke,"	ibid.,
	ii.,	2,	225	;	in.,	187	;	"	inke,"	CHAUCER	(S.I,	n.,	297	;	in.,	167.	In	1390
	a	bottle	of	ink	costs	lod.	and	is.	id.	DERBY	ACCTS.,	5,	155	;	PRUTZ,
	LVI.,	7.	In	1414	a	bottle	and	a	pint	of	ink	cost	is.	8d.	in	Ireland.
	GENTLEMAN'S	MAGAZINE,	N.	S.,	XLIII.,	39	;	cf.	WATTENBACH,	193-203.
	:!	WYCL.	(A.),	i.,	364;	CHAUCER	(S.),	n.,	2,	141;	WATTENBACH,	67.
	In	DERBY	ACCTS.,	5,	three	pointels	cost	id.	(1390).	4	PROMPT.	PARV.,
	392	;	CATHOL.,	196,	274.	In	1402	a	leaden	standard	to	hold	ink	cost	is.
	Due.	LANC.	REC.,	xxvm.,	4,	2	;	APP.	A.	Cf.	pro	j.	pennario	cum
	corner,	7d.	(1392).	DERBY	ACCTS.,	159.	5	PROMPT.	PARV.,	68;	cf.
	Calefactorium	nullus	ingrediatur	nisi	ad	calefaciandum	incaustum.
	MONAST.,	vi.,	Pt.	II.,	LV.*	For	one	chafour	de	cupro,	see	L.	T.	R.
	ENROLLED	WARDROBE	ACCTS.,	XL,	12,	APP.	C.	For	"chawfre,"	see
	HIST.	MSS.,	nth	REPT.,	APP.	3,	76;	A.	S.	GREEN,	n.,	62;	"chawfour,"
	DERBY	ACCTS.,	87.	6	CHRON.	LOND.,	91.	7	GREY	FRIARS	CHRON.,	n;
	magnum	gelu.	CHRON.	GODSTOWE,	240.	8	CHAUCER	(S.),	n.,	271,	479	;
	Due.	LANC.	REC.,	xxvm.,	3,	6,	APP.	A.	9	Vol.	II.,	476	;	Two	COOKERY
	BOOKS,	61,	68.	10	Ibid.,	8.	WALS.,	n.,	277.	POL.	VERG.,	436,	has
	oyium	for	avium,	and	HALLK,	29	(GRAFTON,	435),	gives	"sheep	and
	birds."	For	parva	volatilia,	see	DERBY	ACCTS.,	212,	214,	218,	227.
	12	CLAUs.,	12	H.	IV.,	10	;	LIB.	ALB.,	i.,	716;	DERBY	ACCTS.,	130,	140;
	CHAUCER	(S.),	iv.,	74,	294.	In	the	London	markets	larks	sold	at	four	a


THE	MARVELOUS	MUNCHAUSEN
	The	snug	little	room	with	its	brazier	fire	aglow,
	And	Piet	and	Sachs	and	Vroom,	all	in	the	long	ago,
	Oh,	the	very	long	ago!	o'er	their	pipes	and	Hollands	seen;
	And	on	the	wall	the	man-o'-war,	and	firelight	on	the	screen	!
	Their	flowered,	bulging	waistcoats	that	wrinkle	when	they	chuckle	;
	The	Baron	much-mustachio'd,	and	gay	with	star	and	buckle
	And	bristling	in	a	uniform	as	scarlet	as	his	cheeks,
	With	choker	lace	beneath	his	chin,	and	splendid,	yellow	breeks	!
	The	smoke	drifts	blue,	and	bluer	through	that	window,	all	abreeze,
	Are	glinting	sky	and	glistening	sea	beyond	the	Holland	quays.
	Blue	tiles,	red	bricks,	the	bustling	wharves	where	colors	oriflamme;
	Starched	caps	and	rosy-posy	cheeks	the	girls	of	Amsterdam!
	The	snug	little	room	with	its	brazier	fire	aglow!
	Oh,	listen,	will	he	tell	them	as	he	told	them	long	ago,
	Oh,	very	long	ago,	alaughing	in	his	sleeve	!
	The	marvelous	Munchausen,	with	the	fables	7	believe?
	When	I	had	sown	the	Turkey-beans	that	reached	to	the	moon,
	And	lifted	all	Westminster	in	the	sling	from	my	balloon,
	(Swung	over	the	Atlantic,
	They	peered	from	windows	frantic!)
	When,	eagle-back,	I'd	scanned	the	Pole	in	broad,	eternal	noon,
	In	Queen	Mab's	chariot	I	ventured	on	the	sea.
	'Twas	like	a	mammoth	hazelnut,	with	matchless	orrery
	Asparkle	on	its	ceiling,
	With	planet-systems	wheeling
	And	giddy	comets	sizzling	all	about	the	head	o'	me	!
	The	nine	bulls	drew	it,	as	stout	as	those	of	Crete,
	And	all	were	shod	with	horrid	skulls	that	clattered	on	their	feet.
	Rich	banners	waved	behind	'em,
	While	on	their	heads,	to	mind	'em,
	Postilion	crickets	chirruped	them,	all	chirping	loud	and	sweet.
	Ghost	of	the	Cape	I	warn	you	of,	for	he	is	bottle-blue	!
	We	split	his	Table	Mountain.	He	gibbered	and	he	flew.
	The	bulls	straight	showed	disfeature
	With	gazing	on	the	creature,
	Stampeding	in	their	harness	when	I	gave	the	view-halloo.
	Though	wrecked	on	Egypt's	obelisks,	disaster	I	defied,
	And	harnessed	Sphinx,	the	Emperor's	gift,	to	tow	an	ark	as	wide
	As	great	Westminster	;
	With	beau	and	belle	and	spinster
	And	cleric,	clerk,	and	coronet	all	tete-a-tete	inside.
	[28]


THE	ISLAND	HUNTING-SONG	75
	But	succotash	and	hominy
	Were	smoking	on	the	board	;
	They	did	not	rattle	round	in	gigs,
	Or	dash	in	long-tailed	blues,
	But	always	on	Commencement	days
	The	tutors	blacked	their	shoes.
	God	bless	the	ancient	Puritans	!
	Their	lot	was	hard	enough	;
	But	honest	hearts	make	iron	arms,
	And	tender	maids	are	tough	;
	So	love	and	faith	have	formed	and	fed
	Our	true-born	Yankee	stuff,
	And	keep	the	kernel	in	the	shell
	The	British	found	so	rough	!
	THE	ISLAND	HUNTING-SONG
	The	island	referred	to	is	a	domain	of	princely	proportions,
	which	has	long	been	the	seat	of	a	generous	hospitality.	Naushon
	is	its	old	Indian	name.	William	Swain,	Esq.,	commonly	known	as
	"	the	Governor,"	was	the	proprietor	of	it	at	the	time	when	this	song
	was	written.	Mr.	John	M.	Forbes	is	his	worthy	successor	in	ter
	ritorial	rights	and	as	a	hospitable	entertainer.	The	Island	Book
	has	been	the	recipient	of	many	poems	from	visitors	and	friends
	of	the	owners	of	the	old	mansion.
	No	more	the	summer	floweret	charms,
	The	leaves	will	soon	be	sere,
	And	Autumn	folds	his	jewelled	arms
	Around	the	dying	year	;
	So,	ere	the	waning	seasons	claim
	Our	leafless	groves	awhile,


54	Literature.
	shall	perish	by	our	Celtism,	by	our	self-will	and	want	of
	patience	with	ideas,	our	inability	to	see	the	way	the
	world	is	going	;	and	yet	those	very	Celts,	by	our	affinity
	with	whom	we	are	perishing,	will	be	hating	and	upbraid
	ing	us	all	the	time.	Study	of	Celtic	Literature.
	ENGLISH	PROSE	AND	POETRY.
	POETRY,	no	doubt,	is	more	excellent	in	itself	than	prose.
	In	poetry	man	finds	the	highest	and	most	beautiful	ex
	pression	of	that	which	is	in	him.	We	had	a	far	better
	poetry	than	the	poetry	of	the	eighteenth	century	before
	that	century	arrived,	we	have	had	a	better	since	it	departed.
	Like	the	Greeks,	and	unlike	the	French,	we	can	point	to
	an	age	of	poetry	anterior	to	our	age	of	prose,	eclipsing
	our	age	of	prose	in	glory,	and	fixing	the	future	character
	and	conditions	of	our	literature.	We	do	well	to	place
	our	pride	in	the	Elizabethan	age	and	Shakspeare,	as	the
	Greeks	placed	theirs	in	Homer.	We	did	well	to	return
	in	the	present	century	to	the	poetry	of	that	older	age
	for	illumination	and	inspiration,	and	to	put	aside,	in	a
	great	measure,	the	poetry	and	poets	intervening	between
	Milton	and	Wordsworth.	Milton,	in	whom	our	great
	poetic	age	expired,	was	the	last	of	the	immortals.	The
	glory	of	English	literature	is	in	poetry,	and	in	poetry	the
	strength	of	the	eighteenth	century	does	not	lie.
	Nevertheless,	the	eighteenth	century	accomplished
	for	us	an	immense	literary	progress,	and	its	very	short-


Vll
	execution	is	what	no	man,	howevet	gifted	by	na
	ture,	or	improved	by	education,	can	promife	to
	himfelf	;	but	every	man,	however	inferior	his	ta
	lents,	may	and	ought	to	be	refponfible	for	purity
	of	intention	j	and	with	that	he	muft	ultimately
	be	contented.	The	event	is	in	the	difpofal	of	a
	Being	who	knows,	who	appreciates,	and	who	will
	finally	reward,	the	labours	of	his	faithful	fervants.
	The	widow,	who	caft	her	mite	into	the	temple,	did
	not	pafs	unnoticed	or	uncommendcd	by	that	Being
	to	whom	the	temple	was	confederated.
	That	man	is	little	verfed	in	the	practice	of	the
	world,	who	do^not	know	that	the	reputation	of
	an	-author,	as	well	as	that	of	a	man,	is	always	open
	to	the	fneers	of	the	malevolent.	This	is	the	un
	happy	propenfity	of	human	nature,	from	which	no
	rectitude	of	conduct,	no	purity	of	intention,	no
	fplendour	of	intellect,	can	defend	us.
	Deeply	imprefled	with	thefe	confiderations,	and
	at	the	fame	time	confcious	of	my	many	deficiencies	;
	having	j*erhaps	much	to	fear	from	the	one,	and
	little	indulgence	to	hope	for	the	other	j	I	fubmit
	my	productions	to	the	public	tribunal.