Chapter 251

has the charge or control of any signal, points, locomotive engine, or train upon a railway.

1607. Amount Recoverable.

The largest sum which a workman can recover in any of the above cases is limited to the amount of the average earnings for _three_ years of a person in his situation.

1608. Notice to Employer.

Notice in writing of the injury must be given to the employer, or sent by registered post, giving the name and address of the person injured, the date of the accident, and stating in ordinary language the cause of the injury.

1609. Actions for Compensation to be brought in County Court.

All actions for compensation under the above Act must be brought in the County Court, and commenced within six months of the accident, or, in case the workman die and the action is brought by his representatives, then within _twelve_ months from his death.

1610. Bills of Sale.

The "Bills of Sale Act," which came into operation on November 1, 1882, effects several noteworthy changes of the utmost importance. It repeals part of the Act of 1878, which repealed the Act of 1854.

1611. What the term "Bill of Sale" includes.

The term "bill of sale" is made to include, in addition to those assignments of personal property which were within its meaning under the Act of 1854, "inventories of goods with receipt thereto attached; and receipts for purchase-moneys of goods," where the goods remain in the possession of the seller, and also an agreement to give a bill of sale.

1612. What the term "Personal Chattels" includes.

The term "personal chattels" has also a wider meaning than under the old law, as it includes fixtures and growing crops when separately assigned, and trade machinery when assigned, together with an interest in land so as to require registration.

1613. Chief Provisions of the Act.

All bills of sale made or given in consideration of any sum under £30 are void. No bill of sale executed after the Act shall be any protection to the goods comprised therein against distress for poor and other parochial rates.

1614. Instruments giving Powers of Distress.

Certain instruments giving powers of distress are also to be registered under the Act to be of any validity against the trustees in bankruptcy or execution creditors.

1615. Registration of Bill of Sale.

Every bill of sale must be registered within _seven_ days of its making, instead of within _twenty-one_ days as under the old law; and provision is made to prevent the evasion of the Act of 1878 by means of renewed bills of sale in respect of the same debt--a practice much resorted to up to the passing of that Act in order to avoid registration.

[WISE PEOPLE ARE THE MOST MODEST.]

1616. Renewal of Registration.

Registration of unsatisfied bills of sale must he renewed every _five_ years.

1617. Voidance of Bill of Sale.

A bill of sale executed within seven days after the execution of a prior unregistered bill of sale, if comprising all or part of the same chattels, and if given as a security for the same debt or any part thereof, will be absolutely void.

1618. Bills of Sale to be Executed in presence of Solicitor.

To prevent necessitous persons being inveigled by sharpers into signing bills of sale for sums in excess of advances, or in blank, as has been done in some cases, every bill of sale had to be executed in the presence of a solicitor, but under the Bills of Sale Act, 1882, this is no longer imperative, the condition only affecting bills drawn under the Act of 1878.

1619. Preserving Fruit.

The grand secret of preserving is to deprive the fruit of its water of vegetation in the shortest time possible; for which purpose the fruit ought to be gathered just at the point of proper maturity. An ingenious French writer considers fruit of all kinds as having four distinct periods of maturity--the maturity of vegetation, of honeyfication, of expectation, and of coction.

1620. The First Period.

The first period he considers to be that when, having gone through the vegetable processes up to the ripening, it appears ready to drop spontaneously. This, however, is a period which arrives sooner in the warm climate of France than in the colder orchards of England; but its absolute presence may be ascertained by the general filling out of the rind, by the bloom, by the smell, and by the facility with which it may be plucked from the branch. But even in France, as generally practised in England, this period may be hastened, either by cutting circularly through the outer rind at the foot of the branch, so as to prevent the return of the sap, or by bending the branch to a horizontal position on an espalier, which answers the same purpose.

1621. The Second Period.

The second period, or that of Honeyfication, consists in the ripeness and flavour which fruits of all kinds acquire if plucked a few days before arriving at their first maturity, and preserved under a proper degree of temperature. Apples may acquire or arrive at this second degree of maturity upon the tree, but it too often happens that the flavour of the fruit is thus lost, for fruit over-ripe is always found to have parted with a portion of its flavour.

1622. The Third Stage.

The third stage, or of Expectation, as the theorist quaintly terms it, is that which is acquired by pulpy fruits, which, though sufficiently ripe to drop off the tree, are even then hard and sour. This is the case with several kinds both of apples and pears, not to mention other fruits, which always improve after keeping in the confectionery,--but with respect to the medlar and the quince, this maturity of expectation is absolutely necessary.

1623. The Fourth Degree.

The fourth degree of maturity, or of Coction, is completely artificial, and is nothing more nor less than the change produced upon fruit by the aid of culinary heat.

1624. Maturity of Vegetation.

We have already pointed out the first object necessary in the preservation of fruit, its maturity of vegetation, and we may apply the same principle to flowers or leaves which may be gathered for use.

1625. Flowers.

The flowers ought to be gathered a day or two before the petals are ready to drop off spontaneously on the setting of the fruit: and the leaves must he plucked before the season has begun to rob them of their vegetable juices. The degree of heat necessary for the purpose of drying must next be considered, as it differs considerably with respect to different substances.

1626. Degrees of Heat Required.

Flowers or aromatic plants require the smallest increase of heat beyond the temperature of the season, provided that season be genial: something more for rinds or roots, and a greater heat for fruits; but this heat must not be carried to excess.

[FOOLS HAVE AN ABUNDANCE OF VANITY.]

1627. Proportions of Heat.

Philosophic confectioners may avail themselves of the thermometer; but practice forms the best guide in this case, and therefore we shall say, without speaking of degrees of Fahrenheit or Réaumur, that if the necessary heat for flowers is one, that for rinds and roots must be one and a quarter, that for fruits one and three quarters, or nearly double of what one may be above the freezing point.

1628. Hints about making Preserves.

It is not generally known that boiling fruit a long time, and _skimming it well, without sugar_, and _without a cover_ to the preserving pan, is a very economical and excellent way--economical, because the bulk of the scum rises from the _fruit_, and not from the _sugar_; but the latter should be good. Boiling it without a _cover_ allows the evaporation of all the watery particles therefrom, and renders the preserves firm and well flavoured. The proportions are, three quarters of a pound of sugar to a pound of fruit. Jam made in this way of currants, strawberries, raspberries, or gooseberries, is excellent. The sugar should be added after the skimming is completed.

1629. To make a Syrup.

Dissolve one pound of sugar in about a gill of water, boil for a few minutes, skimming it till quite clear. To every two pounds of sugar add the white of one egg well beaten. Boil very quickly, and skim carefully while boiling.

1630. Covering for Preserves.

White paper cut to a suitable size, dipped in brandy, and put over the preserves when cold, and then a double paper tied over the top. All preserves should stand a night before they are covered. Instead of brandy, the white of eggs may be used to glaze the paper covering, and the paper may be pasted round the edge of the pot instead of tied--it will exclude the air better.

1631. To Bottle Fruits.

Let the fruit to be preserved be quite dry, and without blemish. Take a bottle that is perfectly clean and dry within, and put in the fruit in layers, sprinkling sugar between each layer, put in the bung, and tie bladder over, setting the bottles, bung downwards, in a large stewpan of cold water, with hay between to prevent breaking. When the skin is just cracking, take them out. All preserves require exclusion from the air. Place a piece of paper dipped in sweet oil over the top of the fruit; prepare thin paper, immersed in gum-water, and while wet, press it over and around the top of the jar; as it dries, it will become quite firm and tight.

1632. Keeping Apples.

Apples for keeping should be laid out on a _dry_ floor for three weeks. They may then be packed away in layers, with dry straw between them. Each apple should be rubbed with a dry cloth as it is put away. They should be kept in a cool place, but should be sufficiently covered with straw to protect them from frost. They should be plucked on a dry day.

1633. Dried Apples.

Dried apples are produced by taking fine apples of good quality, and placing them in a very slow oven for several hours. Take them out occasionally, rub and press them flat. Continue until they are done. If they look dry, rub over them a little clarified sugar.

1634. Preserved Rhubarb.

Peel one pound of the finest rhubarb, and cut it into pieces of two inches in length; add three quarters of a pound of white sugar, and the rind and juice of one lemon--the rind to be cut into narrow strips. Put all into a preserving kettle, and simmer gently until the rhubarb is quite soft; take it out carefully with a silver spoon, and put it into jars; then boil the syrup a sufficient time to make it keep well,--say one hour,--and pour it over the fruit. When cold, put a paper soaked in brandy over it, and tie the jars down with a bladder to exclude the air. This preserve should be made in the spring.

[WALK SWIFTLY FROM TEMPTATION, OR IT MAY OVERTAKE YOU.]

1635. Dry Apricots.

Gather before ripe, scald in a jar put into boiling water, pare and stone them; put into a syrup of half their weight of sugar, in the proportion of half a pint of water to two pounds of sugar; scald, and then boil until they are clear. Stand for two days in the syrup, then put into a thin candy, and scald them in it. Keep two days longer in the candy, heating them each day, and then lay them on glasses to dry.

1636. Preserved Peaches.

Wipe and pick the fruit, and have ready a quarter of the weight of fine sugar in powder. Put the fruit into an ice-pot that shuts very close; throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot put a double piece of grey paper. Set the pot in a saucepan of water till the brandy is as hot as you can bear to put your finger into, but do not let it boil. Put the fruit into a jar, and pour on the brandy. Cover in same manner as preserves.

1637. Brandy Peaches.

Drop them into a weak boiling lye, until the skin can be wiped off. Make a thin syrup to cover them, boil until they are soft to the finger-nail; make a rich syrup, and add, after they come from the fire, and while hot, the same quantity of brandy as syrup. The fruit must be covered.

1638. Preserved Plums (1).

Cut your plums in half (they must not be quite ripe), and take out the stones. Weigh the plums, and allow a pound of loaf sugar to a pound of fruit. Crack the stones, take out the kernels, and break them in pieces. Boil the plurns and kernels very slowly for about fifteen minutes, in as little water as possible. Then spread them on a large dish to cool, and strain the liquor. Next day add your syrup, and boil for fifteen minutes. Put into jars, pour the juice over when warm, and tie up with bladder when cold, with paper dipped in brandy over the preserve.

1639. Preserved Plums (2).

Another Way.--Plums for common use are very good done in treacle. Put your plums into an earthen vessel that holds a gallon, having first slit each plum with a knife. To three quarts of plums put a pint of treacle. Cover them over, and set them on hot coals in the chimney corner. Let them stew for twelve hours or more, occasionally stirring, and next day put them up in jars. Done in this manner, they will keep till the next spring.

1640. To Preserve Lemons, Whole, for Dessert.

Take six fine, fresh, well-shaped lemons, cut a hole just round the stalk, and with a marrow-spoon scoop out the pips, and press out the juice, but leave the pulp in the lemons. Put them into a bowl with two or three quarts of spring water, to steep out the bitterness. Leave them three days, changing the water each day; or only two days if you wish them to be very bitter. Strain the juice as soon as squeezed out, boil it with one pound of loaf sugar (setting the jar into which it was strained in a pan of boiling water fifteen or twenty minutes); tie it up, _quite hot_, with bladder, and set by till wanted. Taste the water the lemons are lying in at the end of the third day; if not bitter, lift the lemons out into a china-lined pan, pour the water through a strainer upon them, boil gently one or two hours; set by in a pan. Boil again next day, until so tender that the head of a large needle will easily pierce the rind. Put in one pound of loaf sugar, make it just boil, and leave to cool. Next day boil the syrup, and pour it on the lemons; add one pound of sugar, and hot water to supply what was boiled away. Lift out the lemons, and boil the syrup and pour on them again every day for a fortnight, then every three or four days, adding gradually three pounds of sugar. When the lemons look clear and bright, boil the syrup pretty hard, add the lemon juice which had been set by, just boil, skim; put the lemons into jars, pour the syrup upon them, and tie up the jars _instantly_ with bladder.

[VICE CHEATS ITS VOTARIES.]

1641. Preserved Ginger.

Scald the young roots till they become tender, peel them, and place in cold water, frequently changing the water: then put into a thin syrup, and, in a few days, put into jars, and pour a rich syrup over them.

1642. To Preserve Eggs (1).

It has been long known to housewives, that the great secret of preserving eggs fresh is to place the small end downwards, and keep it in that position--other requisites not being neglected, such as to have the eggs perfectly fresh when deposited for keeping, not allowing them to become wet, keeping them cool in warm weather, and avoiding freezing in winter. Take an inch board of convenient size, say a foot wide, and two and a half feet long, and bore it full of holes, each about an inch and a half in diameter; a board of this size may have five dozen holes bored in it, for as many eggs. Then nail strips of thin board two inches wide round the edges to serve as a ledge. Boards such as this may now be made to constitute the shelves of a cupboard in a cool cellar. The only precaution necessary is to place the eggs as fast as they are laid in these holes, with the small end downwards, and they will keep for months perfectly fresh. The great advantage of this plan is the perfect ease with which the fresh eggs are packed away, and again obtained when wanted. A carpenter would make such a board for a trifling charge.

1643. Preserving Eggs (2).

Another Method.--The several modes recommended for preserving eggs any length of time are not always successful. The egg, to be preserved well, should be kept at a temperature so low that the air and fluids within its shell shall not be brought into a decomposing condition; and, at the same time, the air outside of its shell should be excluded, in order to prevent its action in any way upon the egg.

1644. Preserving Eggs, (3) Mixture for.

The following mixture for preserving eggs was patented several years ago by Mr. Jayne, of Sheffield. He alleged that by means of it he could keep eggs two years. A part of his composition is often made use of--perhaps the whole of it would be better. Put into a tub or vessel one bushel of quicklime, two pounds of salt, half a pound of cream of tartar, and mix the same together, with as much water as will reduce the composition, or mixture, to that consistence that it will cause an egg put into it to swim with its top just above the liquid; then place the eggs therein.

1645. Preserving Eggs (4).

Eggs may be preserved by applying with a brush a solution of gum arabic to the shells, and afterwards packing them in dry charcoal dust.

1646. Improving Bad Butter.

Bad butter may be improved greatly by dissolving it in thoroughly hot water; let it cool, then skim it off, and churn again, adding a little good salt and sugar. A small portion can be tried and approved before doing a larger quantity. The water should be merely hot enough to melt the butter, or it will become oily.

1647. Rancid Butter.

This may be restored by melting it in a water bath, with some coarsely powdered animal charcoal, which has been thoroughly sifted from dust, and strained through flannel.

1648. Salt Butter.

Salt butter may be freshened by churning it with new milk, in the proportion of a pound of butter to a quart of milk. Treat the butter in all respects in churning as fresh. Cheap earthenware churns for domestic use may be had at any hardware shop.

1649. To Preserve Milk.

Provide bottles, which must be perfectly clean, sweet, and dry; draw the milk from the cow into the bottles, and as they are filled, immediately cork them well up, and fasten the corks with pack-thread or wire. Then spread a little straw at the bottom of a boiler, on which place the bottles, with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold, take out the bottles and pack them in sawdust, in hampers, and stow them in the coolest part of the house. Milk preserved in this manner, and allowed to remain even eighteen months in bottles, will be as sweet as when first milked from the cow.

1650. Keeping Meat.

Meat may be kept several days in the height of summer, sweet and good, by lightly covering it with bran, and hanging it in some high or windy room, or in a passage where there is a current of air.

1651. Hams, Tongues, &c., Glazing for.

Boil a shin of beef twelve hours in eight or ten quarts of water; draw the gravy from a knuckle of veal in the same manner; put the same herbs and spices as if for soup, and add the whole to the shin of beef. It must be boiled till reduced to a quart. It will keep good for a year; and when wanted for use, warm a little, and spread over the ham, tongue, &c., with a feather.

1652. Curing of Hams and Bacon.

The most simple method is to use one ounce and a half of common soda and the same quantity of saltpetre, to fourteen pounds of ham or bacon, using the usual quantity of salt. The soda prevents that hardness in the lean of the bacon which is so often found, and keeps it quite mellow all through, besides being a preventive of rust.

1653. Preserving Mackerel.

Mackerel are at certain times exceedingly plentiful, especially to those who live near the coast. They may be preserved so as to make an excellent and well-flavoured dish, weeks or months after the season is past, by the following means. Having chosen some fine fish, cleanse them perfectly, and either boil them or lightly fry them in oil. The fish should be divided, and the bones, heads, and skins removed; they should then be well rubbed over with the following seasoning:--For every dozen good-sized fish use three tablespoonfuls of salt (heaped), one ounce and a half of common black pepper, six or eight cloves, and a little mace, finely powdered, and as much nutmeg, grated, as the operator chooses to afford,--not, however, exceeding one nutmeg. Let the whole surface be well covered with the seasoning; then lay the fish in layers packed into a stone jar (not a glazed one); cover the whole with good vinegar, and if they be intended to be long kept, pour salad oil or melted fat over the top. _Caution._--The glazing on earthen jars is made from lead or arsenic, from which vinegar draws forth poison.

1654. Preserving Potatoes.

The preservation of potatoes by dipping them in boiling water is a valuable and useful discovery. Large quantities may be cured at once, by putting them into a basket as large as the vessel containing the boiling water will admit, and then just dipping them a minute or two, at the utmost. The germ, which is so near the skin, is thus destroyed without injury to the potato. In this way several tons might be cured in a few hours. They should be then dried in a warm oven, and laid up in sacks, secure from the frost, in a dry place.

1655. To Preserve Cucumbers.

Take large and fresh-gathered cucumbers; split them down and take out all the seeds, lay them in salt and water, sufficiently strong to bear an egg, for three days; set them on a fire with cold water, and a small lump of alum, and boil them a few minutes, or till tender; drain them, and pour on them a thin syrup:--let them lie two days; boil the syrup again, and put it over the cucumbers; repeat this part of the process a second and a third time; then have ready some fresh clarified sugar, boiled to a _blow_ (which may be known by dipping the skimmer into the sugar, and blowing strongly through the holes of it; if little bladders appear, it has attained that degree); put in the cucumbers, and simmer for five minutes;--set by till next day;--boil the syrup and cucumbers again, and put them in glasses for use.

1656. Pickling.

There are three methods of pickling; the most simple is merely to put the article into cold vinegar. The strongest pickling vinegar of white wine should always be used for pickles; and for white pickles, use distilled vinegar. This method may be recommended for all such vegetables as, being hot themselves, do not require the addition of spice, and such as do not require to be softened by heat, as capsicum, chili, nasturtiums, button-onions, radish-pods, horseradish, garlic, and shalots. Half fill the jars with best vinegar, fill them up with the vegetables, and tie down immediately with bladder and leather. One advantage of this plan is that those who grow nasturtiums, radish-pods, and so forth, in their own gardens, may gather them from day to day, when they are exactly of the proper growth. They are very much better if pickled quite fresh, and all of a size, which can scarcely be obtained if they be pickled all at the same time. The onions should be dropped in the vinegar as fast as peeled; this secures their colour. The horseradish should be scraped a little outside, and cut up in rounds half an inch deep.

1657. The Second Method of Pickling.

The second method of pickling is that of heating vinegar and spice, and pouring them hot over the vegetables to be pickled, which are previously prepared by sprinkling with salt, or immersing in brine. Do not boil the vinegar, for if so its strength will evaporate. Put the vinegar and spice into a jar, bung it down tightly, tie a bladder over, and let it stand on the hob or on a trivet by the side of the fire for three or four days; shake it well three or four times a day. This method may be applied to gherkins, French beans, cabbage, brocoli, cauliflowers, onions, and so forth.

1658. The Third Method of Pickling.

The third method of pickling is when the vegetables are in a greater or less degree done over the fire. Walnuts, artichokes, artichoke bottoms and beetroots are done thus, and sometimes onions and cauliflowers.

1659. French Beans.

The best sort for this purpose are white runners. They are very large, long beans, but should be gathered quite young, before they are half-grown; they may be done in the same way as described in par. 1656.

1660. Onions.

Onions should be chosen about the size of marbles; the silver-skinned sort are the best. Prepare a brine, and put them into it hot; let them remain one or two days, then drain them, and when quite dry, put them into clean, dry jars, and cover them with hot pickle, in every quart of which has been steeped one ounce each of horseradish sliced, black pepper, allspice, and salt, with or without mustard seed. In all pickles the vinegar should always be two inches or more above the vegetables, as it is sure to shrink, and if the vegetables are not thoroughly immersed in pickle they will not keep.

1661. Red Cabbage.

Choose fine firm cabbages--the largest are not the best; trim off the outside leaves; quarter the cabbage, take out the large stalk, slice the quarters into a cullender, and sprinkle a little salt between the layers; put but a little salt--too much will spoil the colour; let it remain in the cullender till next day, shake it well, that all the brine may run off; put it in jars, cover it with a hot pickle composed of black pepper and allspice, of each an ounce, ginger pounded, horseradish sliced, and salt, of each half an ounce, to every quart of vinegar (steeped as above directed); two capsicums may be added to a quart, or one drachm of cayenne.

1662. Garlic and Shalots.

Garlic and shalots may be pickled in the same way as onions.

1663. Melons, Mangoes and Long Cucumbers.

Melons, mangoes and long cucumbers may all be done in the same manner. Melons should not be much more than half-grown; cucumbers full grown, but not overgrown. Cut off the top, but leave it hanging by a bit of rind, which is to serve as a hinge to a box-lid; with a marrow-spoon scoop out all the seeds, and fill the fruit with equal parts of mustard seed, ground pepper, and ginger, or flour of mustard instead of the seed, and two or three cloves of garlic. The lid which encloses the spice may be sewed down or tied, by running a white thread through the cucumber and through the lid, then, after tying it together, cut off the ends. The pickle may be prepared with the spices directed for cucumbers, or with the following, which bears a nearer resemblance to the Indian method:--To each quart of vinegar put salt, flour of mustard, curry powder, bruised ginger, turmeric, half an ounce of each, cayenne pepper one drachm, all rubbed together with a large glassful of salad oil; shalots two ounces, and garlic half an ounce, sliced; steep the spice in the vinegar as before directed, and put the vegetables into it hot.

1664. Brocoli or Cauliflowers.

Choose such as are firm, and of full size; cut away all the leaves, and pare the stalk; pull away the flowers by bunches, steep in brine two days, then drain them, wipe them dry, and put them into hot pickle; or merely infuse for three days three ounces of curry powder in every quart of vinegar.

1665. Walnuts.

Be particular in obtaining them exactly at the proper season; if they go beyond the middle of July, there is danger of their becoming hard and woody. Steep them a week in brine. If they are wanted to be soon ready for use, prick them with a pin, or run a larding-pin several times through them; but if they are not wanted in haste, this method had better be left alone. Put them into a kettle of brine, and give them a gentle simmer, then drain them on a sieve, and lay them on fish drainers (or what is equally good, the cover of a wicker hamper), in an airy place, until they become black; then make a pickle of vinegar, adding to every quart, black pepper one ounce, ginger; shalots, salt, and mustard seed, one ounce each. Most pickle vinegar, when the vegetables are used, may be turned to use, walnut pickle in particular; boil it up, allowing to each quart, four or six anchovies chopped small, and a large tablespoonful of shalots, also chopped. Let it stand a few days, till it is quite clear, then pour off and bottle. It is an excellent store sauce for hashes, fish, and various other purposes.

1666. Beetroots.

Boil or bake them gently until they are nearly done; according to the size of the root they will require from an hour and a half to two hours; drain them, and when they begin to cool, peel and cut in slices half an inch thick, then put them into a pickle composed of black pepper and allspice, of each one ounce; ginger pounded, horseradish sliced, and salt, of each half an ounce to every quart of vinegar, steeped. Two capsicums may be added to a quart, or one drachm of cayenne.

1667. Artichokes.

Gather young artichokes as soon as formed; throw them into boiling brine, and let them boil two minutes; drain them; when cold and dry, put them in jars, and cover with vinegar, prepared as method the third, but the only spices employed should be ginger, mace, and nutmeg.

1668. Artichoke Bottoms.

Select full-grown artichokes and boil them; not so much as for eating, but just until the leaves can be pulled; remove them and the choke; in taking off the stalk, be careful not to break it off so as to bring away any of the bottom; it would be better to pare them with a silver knife, and leave half an inch of tender stalk coming to a point; when cold, add vinegar and spice, the same as for artichokes.

1669. Mushrooms.

Choose small white mushrooms; they should be of but one night's growth. Cut off the roots, and rub the mushrooms clean with a bit of flannel and salt; put them in a jar, allowing to every quart of mushrooms one ounce of salt, one ounce of ginger, half an ounce of whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind, and a wineglassful of sherry; cover the jar close, and let it stand on the hob or on a stove, so as to be thoroughly heated, and on the point of boiling. Let it remain thus a day or two, till the liquor is absorbed by the mushrooms and spices; then cover them with hot vinegar, close them again, and stand till it just comes to a boil; then take them away from the fire. When they are quite cold, divide the mushrooms and spice into wide-mouthed bottles, fill them up with the vinegar, and tie them over. In a week's time, if the vinegar has shrunk so as not entirely to cover the mushrooms, add cold vinegar. At the top of each bottle put a teaspoonful of salad or almond oil; cork close, and dip in bottle resin.

1670. Samphire.

On the sea coast this is merely preserved in water, or equal parts of sea-water and vinegar; but as it is sometimes sent fresh as a present to inland parts, the best way of managing it under such circumstances is to steep it two days in brine, then drain and put it in a stone jar covered with vinegar, and having a lid, over which put thick paste of flour and water, and set it in a very cool oven all night, or in a warmer oven till it nearly but not quite boils. Then let it stand on a warm hob for half an hour, and allow it to become quite cold before the paste is removed; then add cold vinegar, if any more is required, and secure as other pickles.

1671. Indian Pickle.

The vegetables to be employed for this favourite pickle are small hard knots of white cabbage, sliced; cauliflowers or brocoli in flakes; long carrots, not larger than a finger, or large carrots sliced (the former are far preferable); gherkins, French beans, small button onions, white turnip radishes half grown, radish-pods, shalots, young hard apples; green peaches, before the stones begin to form; vegetable marrow, not larger than a hen's egg; small green melons, celery, shoots of green elder, horseradish, nasturtiums, capsicums, and garlic.

As all these vegetables do not come in season together, the best method is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but it will keep and continue to improve for years.

For preparing the several vegetables, the same directions may be observed as for pickling them separately, only following this general rule--that, if possible, boiling is to be avoided, and soaking in brine to be preferred. Be very particular that every ingredient is perfectly dry before it is put into the jar, and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to be admitted.

_For the pickle:_--To a gallon of the best white wine vinegar add salt three ounces, flour of mustard half a pound, turmeric two ounces, white ginger sliced three ounces, cloves one ounce, mace, black pepper, long pepper, white pepper, half an ounce each, cayenne two drachms, shalots peeled four ounces, garlic peeled two ounces; steep the spice in vinegar on the hob or trivet for two or three days. The mustard and turmeric must be rubbed smooth with a little cold vinegar, and stirred into the rest when as near boiling as possible. Such vegetables as are ready may be put in; when cayenne, nasturtiums, or any other vegetables mentioned in the first method of pickling (_par_. 1656) come in season, put them in the pickle as they are; for the preparation of vegetables mentioned in the second method (_par_. 1657), use a small quantity of hot vinegar without spice; when cold, pour it off, and put the vegetables into the general jar.

If the vegetables are greened in vinegar, as French beans and gherkins, this will not be so necessary, but the adoption of this process will tend to improve all. Onions had better not be wetted at all; but if it be desirous not to have the full flavour, both onions, shalots, and garlic may be sprinkled with salt in a cullender, to draw off all the strong juice; let them lie two or three hours. The elder, apples, peaches, and so forth, should be greened as gherkins. The roots, radishes, carrots, celery, are only soaked in brine and dried. Half a pint of salad oil is sometimes added. It should be rubbed up in a bowl with the flour of mustard and turmeric.--It is not essential to Indian pickle to have every variety of vegetable here mentioned; but all these are admissible, and the greater the variety the more the pickle is approved.

1672. To Pickle Gherkins.

Put about two hundred and fifty in strong brine, and let them remain in it three hours. Put them in a sieve to drain, wipe them, and place them in a jar. For a pickle, best vinegar, one gallon; common salt, six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half an ounce; mace, half an ounce; one nutmeg, sliced; a stick of horseradish, sliced; boil fifteen minutes; skim it well. When cold, pour it over them, and let stand twenty-four hours, covered up; put them into a pan over the fire, and let them simmer only until they attain a green colour. Tie the jars down closely with bladder and leather.

1673. Pickled Eggs.

If the following pickle were generally known, it would be more generally used. It is an excellent pickle to be eaten with cold meat, &c. The eggs should be boiled hard (say ten minutes), and then divested of their shells; when _quite cold_ put them in jars, and pour over them vinegar (sufficient to quite _cover_ them), in which has been previously boiled the usual spices for pickling; tie the jars down tight with bladder, and keep them till they begin to change colour.

1674. Pickling, Mems. relating to.

Do not keep pickles in common earthenware, as the glazing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, though not the sharpest kind, as it injures the pickles. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Vinegar may be prepared ready for use for any kind of pickling by adding a teaspoonful of alum and a teacupful of salt to three gallons of vinegar, with a bag containing pepper, ginger root, and all the different spices that are used in pickling. Keep pickles only in wood or stone ware. Anything that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones take them out, and scald the vinegar, and pour it hot over the pickles. Keep enough vinegar in every jar to cover the pickles completely. If it is weak, take fresh vinegar and pour on hot. Do not boil vinegar or spice above five minutes.

1675. To Make British Anchovies.

Procure a quantity of sprats, as fresh as possible; do not wash or wipe them, but just take them as caught, and for every peck of the fish take two pounds of common salt, a quarter of a pound of bay salt, four pounds of saltpetre, two ounces of salprunella, and two pennyworth of cochineal. Pound all these ingredients in a mortar, mixing them well together. Then take stone jars or small kegs, according to your quantity of sprats, and place a layer of the fish and a layer of the mixed ingredients alternately, until the pot is full; then press hard down, and cover close for six months, when they will be fit for use.

1676. Aromatic/Moth Repellant.

A very pleasant perfume, and also preventive against moths, may be made of the following ingredients:--Take of cloves, caraway seeds, nutmeg, mace, cinnamon, and Tonquin beans, of each one ounce; then add as much Florentine orris root as will equal the other ingredients put together. Grind the whole well to powder, and then put it in little bags among your clothes, &c.

1677. Lavender Scent Bag.

Take of lavender flowers, free from stalk, half a pound; dried thyme and mint, of each half an ounce; ground cloves and caraways, of each a quarter of an ounce; common salt, dried, one ounce, mix the whole well together, and put the product into silk or cambric hags. In this way it will perfume the drawers and linen very nicely.

1678. Lavender Water.

Essence of musk, four drachms; essence of ambergris, four drachms; oil of cinnamon, ten drops; English lavender, six drachms; oil of geranium, two drachms; spirit of wine, twenty ounces. To be all mixed together.

1679. Honey Water.

Rectified spirit, eight ounces; oil of cloves, oil of bergamot, oil of lavender, of each half a drachm; musk, three grains; yellow sanders shavings, four drachms. Let it stand for eight days, then add two ounces each of orange-flower water and rose water.

1680. Honey Soap.

Cut thin two pounds of yellow soap into a double saucepan, occasionally stirring it till it is melted, which will be in a few minutes if the water is kept boiling around it, then add a quarter of a pound of palm oil, a quarter of a pound of honey, three pennyworth of true oil of cinnamon; let all boil together another six or eight minutes; pour out and let it stand till next day, it is then fit for immediate use. If made as directed it will be found to be a very superior soap.

1681. The Hands.

Take a wineglassful of eau-de-Cologne, and another of lemon juice; then scrape two cakes of brown windsor soap to a powder, and mix well in a mould. When hard, it will be an excellent soap for whitening the hands.

1682 To Whiten the Nails.

Diluted sulphuric acid, two drachms; tincture of myrrh, one drachm; spring water, four ounces: mix. First cleanse with white soap and then dip the fingers into the mixture. A delicate hand is one of the chief points of beauty; and these applications are really effective.

1683. Removing Stains.

Stains may be removed from the hands by washing them in a small quantity of oil of vitriol and cold water without soap. Salts of lemon is also efficacious in removing ink-stains from the hands as well as from linen.

1684. Cold Cream.

i. Oil of almonds, one pound; white wax, four ounces. Melt together gently in an earthen vessel, and when nearly cold stir in gradually twelve ounces of rose-water.