CHAPTER XXIX.

THE DAIRY.

THIS, of all the departments of country house-keeping, is the one which most quickly suffers from neglect; and of all the appendages to a country dwelling, there is nothing which so successfully rivals the flower garden, in exciting admiration, as a nice dairy. From the show-dairy, with its painted glass windows, marble fountains and china bowls, to that of the common farm house, with its red brick floor, deal shelves, and brown milk-pans, the dairy is always an object of interest, and is associated with every idea of real comfort, as well as of imaginary enjoyment, attendant upon a country life.

The management of this important department in a country establishment, from the milking of the cows, to the making of the butter and the cheese, must necessarily be almost wholly intrusted to a dairy maid, who ought to be _experienced_ in the various duties of her office, or she cannot be skilful in the performance of them. Those persons who have excelled in dairy work, have generally learnt their business when quite young, as a knowledge of it is not to be hastily acquired. The great art of butter and cheese-making, consists in extreme care and scrupulous cleanliness; and an experienced dairy maid knows, that when her butter has a bad taste, some of the dairy utensils, the churn, the pail, or the pans, have been neglected in the scalding, _or_, the butter {349}itself not well made: unless, indeed, as is sometimes the case, the fault lies in the food provided for the cows.

_Note._--COBBETT'S "Cottage Economy" contains directions for the keeping and feeding of cows.

The utmost care and diligence, on the part of the dairy maid, may, however, prove ineffectual, if the dairy itself be not convenient, and provided with the proper utensils. The principal requisites of a dairy are, coolness in summer, and a temperature warmer than the external air, in very cold weather. The building should, therefore, be so constructed, as to exclude the sun in summer, and the cold in winter. The windows should never front the South, South East, or South West. They should be latticed, or, which is preferable, wired, to admit a free circulation of air, with glazed frames, to be shut and opened, at pleasure. The room should be lofty, and the walls thick, as nothing more effectually preserves an even temperature, or excludes extremes of cold and heat. It should be paved with brick or stone, and laid with a proper descent, so that all water may be drained off. The floor should be washed every day in summer, and three or four times a week in the winter.

The utensils should not be scalded in the dairy, as the steam from hot water is injurious to milk. Neither rennet, cheese, or cheese-press, should be kept in it, as they diffuse an acidity. The dairy should not be used as a larder; it cannot be too scrupulously devoted to its own proper purposes.

The cows should be milked twice a day, and as nearly at the same hour as possible; and they should be milked _quite clean_: this is a matter of great consequence, not only as being conducive to the health of the animals, but if neglected, very much diminishes the value of their produce; for that which is milked last, is much richer than that which is first milked.

Some persons when they strain the milk into pans, for creaming, pour into each one, a little boiling hot water (in the proportion of 1 quart of water to 3 pails of milk); this was never done in our dairy in Hampshire, but I believe the effect is, to destroy the taste of turnip. It is very good, for this purpose, to keep a piece of saltpetre in the cream pot. This latter should have a stick in it, and be well {350}stirred up twice a day, or, every time the dairy maid goes into the dairy. The cream should not be kept longer than four days, before it is made into butter. If twice a week be too often to churn, it ought not to be less frequent than three times in a fortnight. In private families the milk is generally skimmed only once, and this leaves the milk very good; but where butter is made for sale, and quantity rather than quality, is the object, a second skimming is generally resorted to. Some dairy maids object to the second skimming, on account of the bitter taste, which they say the cream so skimmed is sure to give the butter.

_To Make Butter._

In summer the churn should be filled with cold spring water, and in winter scalded with hot water, preparatory to churning; then pour the cream in, through a straining cloth. In warm weather the churning should be performed in a cool place; and, in a general way, the butter will come in an hour; but it often does come in half the time, though it is not the better for coming so quickly. In very cold weather the churning must be done in a warm place; indeed, it is sometimes necessary to bring the churn near the fire, but this should never be allowed but in extreme cold weather, when the butter will sometimes be five or six hours in coming: when this is the case, it is almost always of a white colour and a poor taste. The butter being come, pour off the buttermilk, leaving the butter in the churn, pour in a pailful of cold water, wash the butter about, pour off the water, and pour in a fresh pailful; let the butter stand in this ten minutes. Scald a milk-pan, and stand it half an hour or more in cold water, lift the butter out of the churn into it, pour fresh water over, and wash the butter about well, drain the water off as dry as possible, and then proceed to work the buttermilk out of the butter. Some persons do this with the hands (which should first be dipped in hot water), others with a straining-cloth: if the latter, scald and wring it dry; then work the butter by squeezing it, by degrees, from one side of the pan to the other, pour cold water over to rinse, and pour that off; then work the butter back again, and rinse again; repeat this till the rinsing water is no longer coloured with milk, {351}and then you may be sure that the buttermilk is all worked out; for, if there be any of it left, the butter will have streaks of white when cut, and will not be sweet. Having worked out the milk, the next thing is, to put in the salt. The quantity must depend, in some measure, on taste; some persons like their butter very much salted, while others think that the flavour of salt should not be distinguishable in fresh butter. Roll it quite fine, and you may allow ½ lb. to 5 lbs. butter: press the butter out thin, sprinkle over it some salt, fold up the butter, press it out again, strew over more salt, fold it up again, and so on, till all the salt is in, work the butter about well, to mix the salt with it, and pour off whatever liquid there may be in the pan. Take the butter out, a piece at a time (if the quantity be great), on a square wooden trencher (previously scalded and dipped into cold water), and, either with the hand, a fresh cloth, or a flat, thin piece of wood (made for the purpose), beat the butter out thin, fold it up, beat it out again, and repeat this several times, till the water is all beaten out. By the time it has arrived at this latter stage, it ought to be quite firm, except in extreme hot weather, when no pains are sufficient to make it so. When the water is all out, make up the butter, in what form and size you choose; place it on a board, or a marble slab, in a cool place, but not before a window, as too much air will not benefit it; spread over it a cheese-cloth, first scalded, then dipped in cold water, and it will harden in a few hours.

Different parts of England vary so much in the butter they produce, that what is considered very good in one county would be regarded as inferior in another. This is caused by difference in the pasturage, and not by variation in the mode of preparing the cream or making the butter; except, indeed, in some parts of the West of England. In Devonshire the cream is always, I believe, prepared according to the following directions, which were written for me by a Devonshire lady.

_To make Butter without a Churn._

Spread a linen cloth in a large bason, pour in the cream, tie it up like a pudding, fold another cloth over it, and bury it in a hole two feet deep, in light earth, put all the earth {352}lightly in, lay a turf on the top, and leave it twenty-four hours; take it up, and it will be found in the state that butter is when it is just come. The buttermilk is lost, but this method answers very well in hot weather. We tried it in America.

_Clouted Cream._

Strain the milk, from the cow, into glazed earthenware vessels, and let it stand twelve hours in summer, and twenty-four, or thirty-six, in winter, before you scald it. Then place the vessels over a very small fire or hearth, for half or three-quarters of an hour, until the surface begins to swell, and the shape of the bottom of the pan appears on it (but if made hot enough to simmer, it will be spoiled); then set it to cool, and in twelve hours' time in summer, and eighteen or twenty-four in winter, the cream may be taken off with a skimmer which has holes.

_Butter from Clouted Cream._

Scald well a large wooden bowl, then rinse it with cold water, but do not wipe it dry. Put in the cream, work it well with the hand (in one direction only), until the milk comes from it, which should be drained off, and will serve for making cakes and puddings; when the milk is all beaten out, wash the butter with cold water to cleanse it from the milk, then salt it, thus: spread it out on the bottom of the bowl, sprinkle salt over, roll it up, wash it again with cold water, beat out again, then shape and print it, as you please. The hands should be well washed in hot water, before you begin to work the butter. In winter and in weather of a moderate temperature the butter is speedily made, but in very hot weather it will take nearly or quite an hour of stirring round, and working with the hand, before it will come into butter.

_To Pot Butter for Winter use._

In the summer, when there is plenty of butter, care should be taken to preserve enough for winter use. But observe, that none but good butter, well made, and quite free from buttermilk, will pot well. Have potting pans, to hold from 6 to 10 lbs. of butter. Put a thick layer of butter {353}in the pan, press it down hard, then a layer of salt, press that down, then more butter, and so on: allowing 1 oz. of salt to every lb. of butter. If too salt, it can be freshened by being washed in cold water, before it is sent to table. Always keep the top well covered with salt, and as that turns to brine, more salt may be required. Tie paper over, and keep the pan in the dairy, or cellar. Some persons use one quarter part of lump sugar, and the same of saltpetre, to two parts of common salt.

_To Make Cheese._

The milk should be just lukewarm, whether skimmed or not. To a pailful put 2 table-spoonsful of rennet, cover the milk, and let it stand, to turn: strike down the curd with the skimming dish, or break it with the hand, pour off the whey, put the curd into a cheese-cloth, and let two persons hold the four corners, and move it about, from side to side, to extract the whey: lay it into the vat, fold the cloth smoothly over the cheese, cover it with the lid of the vat, and put a weight of 10 or 12 lbs. on the top. Let it stand twelve hours; then take it carefully out, put it on a wooden trencher, or a clean hanging shelf, and sprinkle salt thickly over the top. The next day, wipe it dry all over, turn it the other side upwards, sprinkle salt on the top, and repeat this every day, for a week: after that, turn it every day, and occasionally wipe it.--_Another_: to 6 quarts new milk, add 2 quarts lukewarm water, and sufficient rennet to turn it: when the curd is settled put it into a small vat, about a foot square, and 1½ inch deep, with holes in the bottom; place a lid on it, and put on that a lb. weight, for a day.--_Another_: put 5 quarts of the last of the milking into a pan, with 2 table-spoonsful of rennet; when the curd is come, strike it down with the skimming dish two or three times, to break it: let it stand two hours. Spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain; break the curd with the hand, put it into a vat, and a 2 lbs. weight on the top. When it has stood twelve hours, take it out and bind a cloth round it. Turn it every day, from one board to another. Cover the cheese with nettle leaves, and put it between 2 pewter plates, to ripen. It will be ready in three weeks.

{354}CHAPTER XXX.

COOKERY FOR THE SICK.

OFTEN when the Doctor's skill has saved the life of his patient, and it remains for the diligent nurse to prepare the cooling drinks and restorative foods, the taste and the appetite of sick persons are so capricious that they will reject the very thing which they had just before chosen: and frequently, if consulted upon the subject, will object to something which, if it had appeared unexpectedly before them, they would, perhaps, have cheerfully partaken of. Everything which is prepared for a sick person should be delicately clean, served quickly, in the nicest order; and in a small quantity at a time.

_See, in the Index_, _Mutton_ and _Chicken_ broths.

_Mutton Chops to Stew._

Chops for an invalid may be stewed till tender, in cold water to cover them, over a _slow fire_; scum carefully, add 1 onion, and if approved, 3 turnips. The broth will be very delicate.

_A Nourishing Broth._

Put 1 lb. lean beef, 1 lb. scrag of veal, and 1 lb. scrag of mutton, into a saucepan with water enough to cover, and a little salt, let it boil to throw up the scum, take that off, pour off the water, and take off all the scum hanging about the meat: pour in 2½ quarts of warm (not hot) water, let it boil, and simmer gently till very much reduced, and the meat in rags. A faggot of herbs may be added, and a few peppercorns: also an onion, if desired. When the broth is cold remove the fat. If to serve at once, the fat may be taken off, by laying a piece of blotting paper over the top.--_Tapioca_ is very nice in broths for invalids.--_Or_: put {355}a knuckle of veal, with very little meat, and 2 shanks of mutton, into an earthen jar or pan, with 3 blades of mace, 2 peppercorns, an onion, a thick slice of bread, 3 quarts of water, and salt: tie a paper over, and bake it, four hours: then strain, and take off the fat.

_Calf's-feet Broth._

Boil 3 feet in 4 quarts of water, with a little salt: it should boil up first, then simmer, till the liquor is wasted half: strain, and put it by. This may be warmed (the fat taken off), a tea-cupful at a time, with either white or Port wine, and is very nourishing.--_Or_: boil the feet with 2 oz. lean veal, the same of beef, half a penny roll, a blade of mace, salt, and nutmeg, in 4 quarts of water: when well boiled, strain it, and take off the fat.

_Eel Broth._

This is very strengthening, ½ lb. small eels will make 1 pint of broth. Clean, and put them into a saucepan with 3 quarts of water, parsley, a slice of onion, a few peppercorns, and salt; simmer, till the broth tastes well, then strain it.

_Beef Tea._

Notch 1½ lb. of beef (the veiny piece), put it into a saucepan with a quart of water, let it boil, take off the scum, and let it continue to simmer two hours. Beef tea should be free from fat and scum, and not burned.

_Beef Jelly._

Let a shin of beef be in water an hour, take it out, and drain it; cut it in small pieces, break the bones, and put all in a stew-pan or jar, with 6 quarts of milk. Put it in the oven, and stew it till reduced to 3 quarts; skim off the fat, take out the bones, strain through a jelly bag, and add 1 oz. hartshorn shavings and a stick of cinnamon. Boil again gently over a slow fire, but be careful not to burn. Take every morning fasting, and at noon, a tea-cupful, warmed with a glass of wine.

{356}_Shank Jelly_ (_very strengthening_).

Soak 12 shanks of mutton, then brush and scour them very clean. Lay them in a saucepan with 3 blades of mace, an onion, 20 Jamaica and 40 black peppers, a bunch of sweet herbs, a crust of bread, browned by toasting, and 3 quarts of water; set the saucepan over a slow fire or hearth, keep it covered, let it simmer, as gently as possible, five hours. Strain, and keep it in a cold place. You may add 1 lb. of lean beef.

_For a Weak Stomach._

Cut 2 lbs. of lean veal and some turnips into thin slices. Put a layer of veal and a layer of turnips into a stone jar, cover close and set it in a kettle of water. Boil two hours, then strain it. You may not have more than a tea-cupful of liquor, which is to be taken, a spoonful at a time, as often as agreeable. This has been known to stay on a weak stomach, when nothing else would.--_Or_: put a cow heel into a covered earthen jar or pan, with 3 pints of milk, 3 pints of water, 1 oz. hartshorn shavings, and a little fine sugar. Let it stand six hours in a moderate oven, then strain it.--_Or_: bake a neat's foot, in 2 quarts of water and 2 quarts of new milk, with ½ lb. sun raisins, stoned. When the foot is in pieces, set it by to get cold, and take off the fat. A tea-cupful, dissolved in warm milk or wine.

_Bread Jelly, for a Sick Person._

Pare all the crust off a penny roll, cut the crumb in slices, toast these on both sides, of a light brown. Have ready a quart of water, boiled, and cold, put the slices of bread into it, and boil gently until the liquor is a jelly, which you will ascertain, by putting some in a spoon, to cool. Strain through a thin cloth, and put it by for use. Warm a tea-cupful, add sugar, grated lemon peel, and wine or milk as you choose; for children the latter. This jelly is said to be so strengthening that one spoonful contains more nourishment than a tea-cupful of any other jelly.--_Or_: grate some crumbs very fine; put a large tea-cupful of water into a saucepan, with a glass of white wine, sugar and nutmeg to taste, make this boil, stir in the crumbs, by degrees, {357}boil very fast, stirring all the time, till it is as thick as you like.

_Jelly for a Sick Person._

Boil 1 oz. of isinglass, in a quart of water, with 40 Jamaica peppers, and a crust of bread; let the water reduce one half. A large spoonful of this may be taken in wine and water, milk, or tea.--_Or_: boil ¼ oz. of isinglass shavings in a pint of new milk, till reduced half; sweeten to taste, and take it lukewarm.

_Panada._

Boil a chicken, till 3 parts cooked, in a quart of water, let it get cold, take off the skin, cut the white meat into pieces, and pound it in a marble mortar, with a little of the water it was boiled in, salt and nutmeg. Boil it in more of the liquid, till of the proper consistency.

_Strengthening Jelly._

Boil ¾ lb. hartshorn shavings, 1½ oz. of isinglass and candied eringo root, in 5 quarts of water, to a strong jelly, strain it, add ¼ lb. brown sugar candy, the juice of a Seville orange, and ½ pint of white wine. A wine-glassful three times a day.--_Or_: put 2 oz. of the best isinglass, 1 oz. gum arabic, 2 oz. white sugar candy, and a little nutmeg, in a white jar with a pint of Port or sherry, and simmer it twenty-four hours in a vessel of water; then strain it. Take the size of a walnut three times a day.

_Gloucester Jelly._

Boil 2 oz. hartshorn shavings, 2 oz. pearl barley, 1 oz. sago, ½ oz. candied eringo root, and 3 pints of water, till reduced to a quart. A tea-cupful, warmed, morning and evening, in wine, milk, broth, or water.

_Port Wine Jelly._

Boil 1 pint of Port wine, 1 oz. isinglass, 1 oz. sugar candy, ¼ oz. gum arabic, and ½ a nutmeg, grated, five {358}minutes, and strain it through muslin. Some add lemon peel and juice, cloves, and nutmeg. For table, colour it with cochineal.

_Arrow-root Jelly._

If genuine, this is very nourishing. Put ½ pint of water into a saucepan, with a wine-glass of sherry, or a table-spoonful of brandy, sugar, and grated nutmeg; let it come quickly to a boil; rub smooth a dessert-spoonful of arrow-root in two table-spoonsful of cold water; stir this by degrees into the wine and water, put it all into the same saucepan, and boil it three minutes.--_Or_: pour _boiling_ (not merely _hot_) water over the arrow-root, and keep stirring; it will soon thicken. Add brandy, lump sugar, and, if approved, lemon juice.

_Tapioca Jelly._

Wash well, and soak it five or six hours, changing the water two or three times; simmer it in the last water, with a piece of lemon peel, until clear; add lemon juice, wine, and sugar to taste.

_Sago to Boil._

Put a large table-spoonful into ¾ of a pint of water. Stir and boil very gently, till it is as thick as you require. Add wine, sugar, and nutmeg to taste.--_Tapioca_ in the same way. Soak both these two or three hours before they are boiled. They may be boiled in milk, like rice.

_Gruel._

Put 2 table-spoonsful of the best grits into ½ pint cold water; let it boil gently, and stir often, till it is as thick as you require. When done, strain, and serve it directly; or if to be put by, stir till quite cold. Boil in it a piece of ginger, and, if for caudle, lemon peel also. _Barley Gruel_--Wash 5 oz. of pearl barley, boil it in two quarts of water, with a stick of cinnamon, till reduced half; strain, then warm it with 2 wine-glassfuls of wine.

{359}_Barley Cream._

Boil 1 lb. of veal, free from skin and fat, with 1 oz. pearl barley, in a quart of water, till reduced to a pint, then rub it through a sieve till it is of the consistency of cream, perfectly smooth; add salt and spice to taste.

_Water Gruel._

Put a large spoonful of oatmeal into a pint of water, mix well, and let it boil up three or four times, stirring constantly; then strain, add salt to taste, and a piece of butter. Stir till the butter is melted, and the gruel will be fine and smooth.

_Caudle._

Make some smooth gruel, well boiled, strain, and stir it. Some like half brandy and half white wine; others, wine, sugar, lemon peel, and nutmeg.--_Or_: add to ¼ pint gruel a large table-spoonful of brandy, the same of white wine, capillaire, a little nutmeg and lemon peel. Some use _ale_; no wine or brandy. _Rice Caudle_--Soak 2 table-spoonsful of rice in water, an hour, then simmer it gently in 1¼ pint of milk till it will pulp through a sieve; put the pulp and milk back into the saucepan, with a bruised clove and a bit of sugar. Simmer ten minutes; if too thick, add warm milk.--_Or_: rub smooth some ground rice with cold water, then mix with boiling water; simmer it a few minutes, add lemon peel, nutmeg pounded, cinnamon, and sugar, a little brandy, and boil it for a minute.

_Rice Milk._

Wash, pick, then soak the rice in water, boil it in milk, with lemon peel and nutmeg: stir often, or it may burn.--_Ground Rice Milk_: rub a table-spoonful quite smooth, with a little cold water; stir in, by degrees, 1½ pint of milk, with cinnamon, lemon peel, and nutmeg; boil till thick enough, and sweeten to taste.

_A Mutton Custard for a Cough._

Into a pint of good skim milk, shred 1 oz. of fresh {360}mutton suet, and let it boil; then simmer gently an hour, stirring it from time to time. Strain, and take it at bed-time. Old fashioned, but good for tightness of the chest.--_Another remedy for the same_: heat the yolk of a fresh egg, and mix with a dessert-spoonful of honey, and the same of oatmeal; beat well, put it into a tumbler, and stir in by degrees, boiling water sufficient to fill it.--_Or_: mix a fresh laid egg, well beaten, with ¼ pint of new milk _warmed_, a table-spoonful of capillaire, the same of rose water, and a little grated nutmeg. Do not warm the milk after the egg is added to it.

_Artificial Asses Milk._

To ½ oz. candied eringo root, add ½ oz. hartshorn shavings, and ½ oz. pearl barley; boil them in a pint of water over a slow fire till the water is reduced half. Mix a tea-cupful, with the same quantity of warmed milk, and take it half an hour before rising.

_Onion Porridge._

Put 12 small, and 6 large onions, cut small, into a saucepan with a large piece of butter, shake over the fire, but do not let them burn: when half cooked, pour in a pint of boiling water, and simmer it till they are cooked. Some thicken with flour.

_French Milk Porridge._

Stir some oatmeal and water together, and let it stand to settle; pour off the liquid, add fresh water to the oatmeal, and let it stand: the next day pass it through a sieve, boil the water, and while boiling, stir in some milk, in the proportion of 3 parts to 1 of water.

_White Wine Whey._

Let ½ pint new milk come to a boil, pour in as much white wine as will turn it; let it boil up, and set the saucepan aside till the curd forms: then pour the whey off, or strain it, if required. Some add ½ pint of boiling water, and a bit of sugar; lemon juice may be added.

{361}_Rennet Whey._

Steep a piece of rennet, about an inch square, in a small tea-cupful of water, boiled and become a little cool. Then warm a quart of new milk, to the same temperature as from the cow, and when in this state, add a table-spoonful of the rennet. Let it stand before the fire until it thickens, then in a vessel of boiling water, on the fire, to separate the curds from the milk.

_Vinegar or Lemon Whey._

Pour into boiling milk as much vinegar or lemon juice as will make a small quantity clear, dilute with warm water till it be of an agreeable acid; sweeten it to taste.

_Mustard Whey._

Strew into a pint of milk, just coming to a boil, flour of mustard to turn it; let it stand a few minutes, then strain it.

_Treacle Posset._

Into a pint of boiling milk pour 2 table-spoonsful of treacle, stir briskly till it curdles, then strain it.

_Orgeat._

Beat 2 oz. of sweet, and 2 or 3 bitter almonds, with a tea-spoonful of orange-flower water, to a paste: mix them with a quart of milk and water, and sweeten with sugar or capillaire. Some add a little brandy.

_Lemonade._

Pare 6 lemons very thin, and put the rinds into 3 pints of boiling water, and keep covered till cold. Boil 1 lb. of lump sugar in water to make a thin syrup, with the white of an egg to clear it. Squeeze 8 lemons in a separate bason, mix all together, add a quart of boiling milk, and pass it through a jelly bag till clear. Keep it till the next day.--_Or_: pour boiling water on a little of the peel, and cover close. Boil water and sugar together to a thin {362}syrup, skim, and let it cool; then mix the juice, the syrup and water, in which the peel has infused, all together, and strain through a jelly bag. Some add capillaire.

_Barley Water._

Wash 1 oz. of pearl barley, boil it in very little water, pour the latter off, then pour a quart of fresh water over, and boil it till reduced to half the quantity. Some boil lemon peel in it, others add lemon juice or cream of tartar, and sugar. A small quantity of gum arabic is good boiled in it.--_Another_, and by some doctors considered the best, is merely to pour boiling water on the barley, let it stand a quarter of an hour, and then pour it off clear.

_Capillaire._

Put 14 lbs. of loaf sugar, 3 lbs. coarse sugar, and 6 eggs well beaten, into 3 quarts of water; boil it up twice, skim well, and add ¼ pint of orange-flower water. Strain through a jelly bag, and bottle it. A spoonful or two in a tumbler of either warm or cold water is a pleasant drink.

_Linseed Tea._

Boil 1 quart of water, and as it boils put in a table-spoonful of linseed; add two onions, boil a few minutes, then strain it, put in the juice of a lemon, and sugar to your taste. If it gets thick by standing, add a little boiling water.--_Or_: put the linseed in a piece of muslin, then in a quart jug, pour boiling water over and cover it close, an hour.

_Lemon and Orange Water._

Put 3 slices lemon peel into a tea-pot, with a dessert-spoonful of capillaire, and pour ½ pint of boiling water over.--_Or_: pour boiling water over preserved orange or lemon.--_Or_: boil lemon or orange juice in some thin syrup of sugar and water.

_Apple Water._

Pour boiling water over slices of apple in a covered jug.

{363}_Toast and Water._

Toast a piece of bread quite brown, without burning, put it in a covered jug, and pour boiling water on it; before the water is quite cold strain it off.

_A Drink for Sick Persons._

Boil 1 oz. of pearl barley in 2 pints of water, with 1 oz. sweet almonds beaten fine, and a bit of lemon peel; when boiled to a smooth liquor, add syrup of lemons and capillaire.--_Or_: _to take in a fever_: boil 1½ oz. tamarinds with ¾ oz. raisins and 2 oz. currants stoned, in 3 pints of water, till reduced half; add a little grated lemon peel.

_Saline Draughts._

Pour ½ pint spring water on 2 drachms salt of wormwood, and 4 table-spoonsful lemon juice; 2 table-spoonsful lump sugar may be added, if approved.--_Or_: pour 4 table-spoonsful lemon juice on 80 grains of salt of wormwood, add a small piece of sugar, finely pounded. When the salt is killed, add 4 table-spoonsful of plain mint water, and the same of spring water; strain, and divide it into 4 draughts, 1 to be taken every six hours. If the patient be bilious, add 10 grains of rhubarb, and 4 of jalap, to the morning and evening draught.--_Or_: pour into one glass a table-spoonful of lemon juice, and dissolve in it a lump of sugar; dissolve ½ a tea-spoonful of carbonate of soda in 2 table-spoonsful of water, in another glass: pour the two together, and drink in a state of effervescence. For delicate persons, a wine-glassful of sherry takes away the debilitating effect.

_Coffee._

To be good must be made of a good kind, for poor, cheap coffee, though ever so strong, is not good. A breakfast-cup, quite full, before it is ground, makes a quart of good coffee. When the water boils in the coffee-pot, pour in the coffee, set it over the fire; the coffee will rise to the top, in boiling, and will then fall; boil it slowly three minutes longer, pour out a cupful, pour it back, then another, and let it stand five minutes by the side of the fire. A small {364}piece of dried sole skin will fine it, or 2 lumps of sugar.--Coffee requires cream or boiled milk.

_Chocolate._

Some prefer milk alone, others milk, and half its quantity in water; let it boil (be careful it do not burn), and put in the chocolate, scraped; in quantity according to the strength desired; mill it quickly, and let it boil up, then mill it again.--For sick persons, use thin gruel, not milk.

_Tea._

For invalids who do not take tea for breakfast, its flavour may be given, by boiling a dessert-spoonful of green tea in a pint of milk, five minutes, then strain it. This renders it comparatively harmless.

_Barley Sugar._

Put the beaten whites of 2 eggs in an earthen pipkin with a pint of water, and 2 lbs. clarified lump sugar, flavoured with essence or oil of lemons; boil quickly, skimming all the time, till stiff enough. Pour into a shallow brown dish, and form it as you please.

_Everton Toffy._

To ¼ lb. treacle, put ½ lb. sugar, and 2 oz. butter, boil them together until they become hard when dropped in cold water. Then take the pan off the fire, and pour the toffy immediately into a tin dish.

{365}CHAPTER XXXI.

MEDICAL RECIPES.

IN almost every family little illnesses are likely to occur, which may require medicine, though not, perhaps, the aid of a Doctor; it is, therefore, convenient to keep a small supply of common medicines in the house, especially in the country. The list I give was written by a medical gentleman; but while I am induced to insert it in this work, from a belief that it may, in some cases, be found of use, I cannot refrain from observing that it is far from my desire to lead any young housekeeper to adopt the fatal error that _Doctors_ may be dispensed with, when anything approaching to serious illness betrays itself. Too many instances have occurred wherein life has been lost, for the want of timely medical skill, which might, perhaps, have arrested the progress of disease at its feeble commencement, and before it had acquired sufficient strength to baffle opposition.

The following receipts have all been tried by the persons who gave them to me; many of them may be old fashioned, but some I can assert to be good. That for the _croup_ has been resorted to, several times in our own family, and always with success. The complaint is a violent one, its attacks are sudden and the progress of the disease is so rapid that there ought not to be an _instant_ of delay in administering the remedies. The _croup_ is of common occurrence in America, and the following receipt came from that country.

_For the Croup._

The healthiest children are the most liable to this complaint, which is caused by sudden changings in the atmosphere, draughts of cold air, and checking of the perspiration, {366}It betrays itself by a hoarse croaking cough, something like the hooping cough.--Put the child into a warm bath placed opposite the fire; cover it all over with flannel, or a blanket; in the meantime chop an onion or two, squeeze the juice through a piece of muslin, mix it in the proportion of 1 tea-spoonful with 2 table-spoonsful treacle; get the child to swallow as much of this, from time to time, as you can: when it has been in the bath ten or twelve minutes, take it out in a blanket, and as quickly as you can, rub the stomach and chest with a mixture of rum and oil, or goose grease, wrap the child in a flannel and put it to bed, or keep it in the lap by the fire; if the child go to sleep, it will be almost sure to awake free from the disorder. These remedies may not succeed if there be delay in applying them.

_For Weakness of Stomach._

1 drachm of prepared Columba root, and ½ drachm of rhubarb root, infused in ½ pint of boiling water, one day: add 1 oz. tincture of Columba, and a little sugar. 2 table-spoonsful, twice a day.--_Or_: put about 25 camomile flowers into ½ a pint boiling water, with 3 cloves, and 2 hops, cover close and let it stand all night: a tea-cupful first in the morning, and again an hour before dinner. If giddiness ensues, the camomile does not agree with the patient, and must not be continued. Where it does agree, this will be found to restore the appetite.

_Camphor Julep._

Rub ¼ oz. of camphor in a mortar, with a few drops of spirits of wine, and a few lumps of sugar; add, by degrees, a quart of water, boiled, and cold. Let it stand twenty-four hours, then strain through muslin, and bottle it.

_For Bilious Complaints and Indigestion._

Pour over twenty grains each of rhubarb and ginger, and a handful of camomile flowers, a pint of boiling water. A wine-glassful the first in the morning, and an hour before dinner.

{367}_A Mild Aperient._ (_To take in the spring._)

Put 1 oz. of senna into a jar, and pour 1 quart of boiling water over it; fill up the vessel, with prunes and figs; cover with paper, and set it in the oven, with household bread. Take every morning, one or two prunes, and a wine-glass of the liquor.--_Or_: dissolve 3 oz. of Spanish liquorice in one pint boiling water, add 1 oz. socotrine aloes in powder, and 1 pint brandy. Take 1 tea-spoonful in a wine-glassful of water, either in the morning, at night, or both.--_Or_: a large tea-spoonful of magnesia, a lump of sugar, a dessert-spoonful of lemon juice, in ½ pint of spring water.

_Gout Cordial._

Rhubarb 1 oz., senna, coriander seeds, sweet fennel seeds, cochineal, saffron, and liquorice root, of each, a ¼ oz., and of jar raisins 4 oz. Let the raisins be stoned, and all the ingredients be bruised. Put them into a quart of French brandy. Shake well every day for a fortnight. Take 1 table-spoonful, with peppermint, or plain water.

_Hallett's Gout and Bilious Cordial._

Infuse in a gallon of distilled aniseed water, 3 oz. Turkey rhubarb, 4 oz. senna leaves, 4 oz. guaiacum shavings, 3 oz. elecampagne root, 1 oz. fennel seed, 14 oz. saffron, 14 oz. cochineal, 1 lb. sun raisins, 1 oz. aniseed; shake it every day for a fortnight; strain and bottle it.--A table-spoonful (or two) an hour after dinner.

_For Nervous Affections._

Take a small wine-glassful of the following mixture: a tea-spoonful of sal volatile, of tincture of hops, and an equal portion of infusion of orange peel and of gentian.

_Mustard Whey, for Dropsy and for Rheumatism._

Boil 1½ oz. bruised mustard seed, in a quart of milk and water, till the curd which forms is separated. Strain it and take a tea-cupful three times a day. _Another for Rheumatism._--A handful of scraped horse-radish, and a {368}table-spoonful of whole mustard seed, infused in a bottle of Madeira; the longer the better. A wine-glassful in bed at night, and another before the patient rises.

_An Embrocation for Rheumatism._

Dissolve 1 oz. of gum camphor in 6 oz. of rectified spirits of wine; add by degrees, shaking the phial frequently, 2 oz. spirits of sal ammoniac and 2 drachms oil of lavender. This has been used with success.--_Another_: (known to mitigate the tic douloureux), is the _caja peeta oil_, but it _must_ be genuine. It is also good for strains, bruises, and chilblains.--_Or_: a mixture of 6 drachms French soap, 6 drachms ether, and 1 oz. spirits of wine.

_For a Sore Throat._

At the beginning of a sore throat, get fresh ivy leaves, tack them together, warm them, and put the shady side to the throat.--_Or_: wet bread-crumbs with brandy, and tie them round the throat. Make a gargle of 2 carrots, sliced and boiled, and use it often.--_Or_: dissolve 4 oz. camphor in a pint of rectified spirits of wine. Dip a piece of new Welsh flannel into this, and apply it to the throat. Be careful to wet frequently.

_A remedy for a Common Cold._

3 grains compound extract of colocynth, and 3 grains of soap, in 2 pills, taken at going to bed. The following night, take 16 or 18 grains of compound powder of contrayerva, and ½ a pint vinegar whey.--Breakfast in bed the next morning.

_Syrup for a Cough._

Boil 1 oz. balsam of tolu, very gently, two hours, in a quart of water; add 1 lb. white sugar candy, finely beaten, and boil it half an hour longer. Strain through a flannel bag twice; when cold, bottle it. You may add 2 oz. syrup of red poppies, and the same of raspberry vinegar. A spoonful when the cough is troublesome.--_Or_: 2 oz. honey, 4 table-spoonsful vinegar, 2 oz. syrup white poppies, and 2 oz. gum arabic: boil gently to the consistency of treacle; {369}a tea-spoonful when the cough is troublesome.--_Or_: 1 table-spoonful treacle, 1 of honey, 1 of vinegar, 15 drops laudanum, and 15 drops peppermint. Simmer together a quarter of an hour. A dessert-spoonful to be taken at going to bed.--_Or_: mix together in a phial, 2 drachms of compound tincture of benjamin, 6 drachms ethereal spirits of nitre, 3 drachms of compound tincture of camphor, and 5 drachms of oxymel; a tea-spoonful in a wine-glass of warm water, when the cough is troublesome.--_Or_: mix 1 oz. gum arabic, 1 oz. sugar candy, and the juice of a lemon; pour on it a pint of boiling water; a little when the cough is troublesome.

_Extract of Malt, for a Cough._

Over ½ a bushel of pale ground malt, pour hot (not boiling) water to cover it, let it stand eight and forty hours; drain off the liquor, without squeezing the grains, into a stew-pan large enough to boil quickly, without boiling over. When it begins to thicken, stir, till it is as thick as treacle. A dessert-spoonful three times a day.

_For a Cold and Cough._

To 3 quarts of water, put ¼ lb. linseed, two pennyworth stick liquorice, and ¼ lb. sun raisins. Boil it, until the water be reduced half; add a spoonful of rum and of lemon juice. A ¼ pint at bed time, and in smaller quantities, during the night, if the cough be troublesome.

_For the Hooping Cough._

Dissolve 1 scruple of salt of tartar in 1¼ pint of cold water: add 10 grains of pounded cochineal, and sweeten with lump sugar.--The dose increased in proportion to the age of the patient; for a child five years old, a table-spoonful is sufficient; for adults 2 table-spoonsful 3 times a day.--Abstain from all acids.

_Garlic Syrup, for Hooping, or any other Cough._

Put 3 roots of garlic, sliced thinly and transversely, with 4 oz. honey, and 4 oz. vinegar, into a ½ pint bason, {370}and set that into a large wash-hand bason; let it infuse half an hour, then strain it. Take the first in the morning, and the last at night, a tea-spoonful of the syrup, in an equal quantity of brandy and water; put the water in the glass first.

_Almond Emulsion for a Cough._

Beat well in a marble mortar, 6 drachms of sweet almonds blanched, and 2 drachms of white sugar, add 1 pint cold water, by degrees; strain, then add 2 table-spoonsful of sweet spirits of nitre. Cork, and keep it in a cool place, or in cold water. A tea-spoonful three times a day.

_For a Hoarseness._

Sweeten a ¼ pint of hyssop water with sugar candy, and set it over the fire; when quite hot, stir in the yolk of an egg well beaten, and drink it off; this may be taken night and morning.--_Or_: put a new laid egg in as much lemon juice as will cover it: let it stand twenty-four hours, and the shell will be dissolved. Break the egg, then take away the skin. Beat it well together, add 2 oz. of brown sugar candy pounded, ¼ pint of rum, a wine-glassful of salad oil, and beat all well together. A table-spoonful the first in the morning, and the last at night.

_Plaster for a Cough._

Beat together 1 oz. each, of bees-wax, white Burgundy pitch, and rosin, ¼ oz. coarse turpentine, ½ oz. oil of mace; spread it on white leather, the shape of a heart; when it flies off, renew it, two or three times.

_Bark Gargle._

Boil 1 oz. powdered bark and 1 drachm myrrh, in 1½ pint of water, over a slow fire, till one third is wasted; strain, then add a table-spoonful of honey, and a tea-spoonful of spirits of lavender.

_An excellent Gargle for a Sore Throat._

Half fill a teapot with _dark_ red rose leaves, pour boiling {371}water over; when cold strain it into a 6 oz. bottle, add a tea-spoonful of tincture of myrrh, and 25 drops of elixir of vitriol: if the throat be ulcerated, a tea-spoonful of tincture of cayenne.

_Chilblains._

Make a liniment, of 1 oz. of palma oil, 1 oz. of expressed oil of mace, and 2 drachms of camphor.

_For Burns or Scalds._

Keep in a bottle, tightly corked, ½ oz. of trefoil, and the same of sweet oil; apply with a feather, immediately that the accident has occurred. _Linseed_ or olive oil, applied instantly, will draw out the fire; _treacle_ will have the same effect, and is recommended by some persons, in preference to anything else. Others say that _fine flour_, applied _instantly_, is the best thing; as soon as it becomes warm, replace it with fresh. _Wadding_ also laid on the part instantly is good to draw out the fire.

_For Bruises, Cuts, or Wounds._

Keep in the house a bottle containing a mixture of ¾ oz. of scented trefoil, of rum, and of sweet oil.--_Or_: have a bottle three parts full of brandy, fill it quite full with the white leaves of the flowers of the garden lily, and cork it close. Lay some of the leaves on the wound, and keep it wet with the liquor. The root of the same lily is used to make _strong_ poultices.

_For a Sprain._

Stir the white of an egg with alum, until it curdles; rub the part affected often.

_Vegetable Ointment._

A small handful of smallage, red pimple, feverfew, rue, and pittory of the wall; simmer them in 1 lb. of unsalted butter, over a slow fire, half an hour: stir and press well, then strain it.

{372}_Opodeldoc._

Put a pint of rectified spirits of wine in a bottle, with 1 oz. camphor, and 6 oz. soft soap; shake it three times a day for three days, and it is ready.

_Elder Ointment._

Melt 3 lbs. of mutton suet in 1 pint of olive oil, and boil in it 4 lbs. weight of elder flowers, full blown, till nearly crisp; then strain, and press out the ointment.--_Another_: take 4 oz. each, of the inner bark of the elder tree, and the leaves, boil them in 2 pints of linseed oil, and 6 oz. of white wax. Press it through a strainer.

_A Carrot Poultice._

Boil washed carrots, and pound them to a pulp with a wooden pestle; add an equal quantity of wheaten meal, and 2 table-spoonsful yeast, and wet it with beer or porter. Let it stand before the fire to ferment. The _soft_ part to be made into a poultice with lard.

_An Excellent Bitter._

Cut ½ oz. of gentian in thin slices into a stone jar, with the same quantity of fresh orange peel and sliced ginger. Pour over them 1 quart of boiling water, and let it stand ten hours. Strain it, add a gill of sherry, and bottle it. For a weak stomach, a wine-glassful the first thing in the morning will create an appetite.

_For Weak Eyes._

(Dr. Bailey's.)

Boil 2 quarts of water, and stir into it ¼ oz. camphor, pounded in a mortar with a bitter almond, 1 oz. bolalmanack, and ½ oz. copperas; when cold, bottle it. Bathe the eyes often.--_Or_: dissolve in spring water, 10 grains of white vitriol, and 10 grains of sugar of lead. Wash the eyes four or five times a day.--_Or_: boil in spring water five minutes, ¼ oz. white copperas and ¼ oz. of common {373}salt. Put a drop in the eye with a feather the last thing at night. The bottle to be marked _poison_.--_Another_, and very good: put 10 drops of laudanum and 6 drops of goulard into a ¼ pint of elderflower water: bathe the eyes with it.

_For the Tooth-ache._

Each of the following remedies _have_ been known to alleviate suffering. Turn up a wine-glass, put a little powdered alum on the round part, rub it to a paste with sweet spirits of nitre, and apply it directly to the cavity of the tooth, if there be one, if not, on the gum round it. Repeat this often.--_Or_: mix 2 drachms of alum, in impalpable powder, and 2 drachms of nitrous spirits of ether.--_Or_: 2 drachms of alum powdered very fine, with 7 drachms of nitrous spirits of ether.--_Or_: a drop of ether and of laudanum on cotton: this will also relieve the _ear-ache_.--_Or_: 1 oz. tincture of myrrh, 1 oz. tincture of gumlac, ½ oz. tincture of bark: mix the two last, shake well, add the myrrh by degrees, and shake well together. 1 table-spoonful to 2 of hot water; wash the mouth frequently, holding it in for some time.--_For an intermitting pain in the Teeth_: boil ½ oz. bark, grossly powdered, in a pint of cold water, till it wastes to a pint; then strain through muslin and bottle it. When the teeth are free from pain, put 2 table-spoonsful of laudanum, then gargle and wash the mouth well with it. Repeat it several times in the day.

_Peppermint Water._

Pour 5 drops of oil of peppermint on a lump of sugar. Put the sugar into a ½ pint phial, with a tea-spoonful of brandy, and fill up with water.

_Soda Water._

To 40 grains of carbonate of soda, add 30 grains of tartaric acid in small crystals. Fill a soda bottle with spring water, put the mixture in, and cork it instantly, with a well fitting cork.

{374}_Medicinal Imperial._

Useful in the Spring, or in slight Fevers, or Colds.

Pour 3 quarts of boiling water over 1½ oz. of cream of tartar, 1 oz. Epsom salts, ¾ lb. lump sugar, the peel of 3 lemons, and the juice of 1; cover close half an hour, then boil up, skim and strain it through thin muslin, into decanters.--A wine-glassful before breakfast.

_Lime Water._

Mix 4 oz. quick lime in 6 pints of soft water, and let it stand covered an hour; then pour off the liquid.

_Seidlitz Powders._

Put into one tumbler, 2 drachms of Rochelle salts, and 2 scruples of carbonate of soda; into another tumbler put 2 scruples of tartaric acid, fill each tumbler rather more than a quarter part, then pour the two together.--_Or_: mix carefully 2 drachms of sulphate of magnesia in fine powder, with 2 scruples of bicarbonate of soda, and mark the packet No. 1; in another packet, marked No. 2, put 40 grains of tartaric acid in fine powder. Mix in two different tumblers, each a quarter part filled with water, and drink in a state of effervescence.

_Medicines to keep in the House._

Camomile Flowers. Camphorated Spirits. Castor Oil. Epsom Salts. Hartshorn. Jalap Powder. Magnesia Calcined. Peppermint Water. Rhubarb. Sal. Volatile. Salt of Wormwood. Senna Leaves. Soda Carbonate. Spirits of Lavender. Sweet Spirits of Nitre. Tincture Rhubarb. Tincture Myrrh.

{375}CHAPTER XXXII.

VARIOUS RECEIPTS.

_Eau de Cologne._

INTO 2 quarts spirits of wine, at 36, put 2 drachms essence of bergamot, the same of essence of cedrat (a superior kind of bergamot), 2 drachms essence of citron, 1 oz. essence of rosemary, and a ¼ drachm of the essence of neroly (an oil produced from the flowers of the Seville orange tree); let it stand 24 hours, then strain through brown paper, and bottle it.

_Lavender Water._

Into 1 pint of spirits of wine put 1 oz. oil of lavender, ½ a drachm essence of ambergris, ½ a drachm essence of bergamot. Keep it three months.--_Or_: 8 oz. spirits of wine, 1 drachm oil of lavender, 10 drops of ambergris, and 20 drops of essence of bergamot.

_Milk of Roses._

Thirty grains of salt of tartar, pulverised, 2 oz. oil of almonds, 6 oz. of rose water; mix the two first, then the rose water by degrees.--_Or_: 2 oz. of sweet almonds in a paste, 40 drops oil of lavender, and 40 oz. rose water.--_Or_: 1 oz. oil of almonds, 1 pint rose water, and 10 drops of oil of tartar.

_Henry's Aromatic Vinegar._

Camphor, 2 drachms; oil of cloves, ½ a drachm; oil of lavender, 1 drachm; oil of rosemary, 1 drachm; and a ½ oz. of the best white wine vinegar; macerate for ten days, then strain it through paper.

{376}_Wash for the Skin._

An infusion of horse-radish in milk, or the fresh juice of house leek, are both good.--_Honey water_, very thick, is good in frosty weather.--Also, a wash made of 4 oz. potash, 4 oz. rose water, and 2 oz. lemon juice, mixed with 2 quarts of water; pour 2 table-spoonsful in a bason of water.

_Pomade Divine._

Put ½ lb. of beef marrow into an earthen vessel, fill it with spring water, and change that every day for ten days, drain it off, put a pint of rose water to it, let it stand 24 hours; take the marrow out, drain and wipe it thoroughly dry in a thin cloth, beat it to a fine powder, add 1 oz. of benjamin, the same of storax, cypress nuts, florence, cinnamon, nutmeg, and ½ oz. of cloves: mix all these together first, then mix up with the marrow, and put into a pewter vessel with a close-fitting lid; put this vessel into a copper of boiling water, and boil it three hours, having boiling water to replenish the copper, so that the pewter vessel may be covered with water all the time. In three hours pour the mixture through fine muslin into pots, and, when cold, cover close with paper.

_Lip Salve, very good._

Two oz. white wax, 2 oz. of unsalted lard, ½ oz. spermaceti, 1 oz. oil sweet almonds, 2 drachms balsam of Peru, a lump of sugar, and 2 drachms of alkali root; simmer together, then strain through muslin.

_Pomatum._

Mix ½ lb. fresh lard with 4 oz. marrow, and beat them with a shilling bottle of essence of lemon.

_Cold Cream._

To ½ a pint of rose water add ½ a pint of oil of almonds, 1 oz. virgin wax, and 1 oz. spermaceti; melt over a slow fire, and beat them together till quite cold.--_Or_: melt ½ lb. hog's lard in a bason over steam; add ¾ pint rose water, {377}and ½ a wine-glassful of oil of almonds; stir together with care till of a proper consistency.

_For Chapped Hands._

Mix 1/3 pint double distilled rose water, ½ oz. oil of almonds and 7 grains salt of tartar.--_Or_: yolks of 3 eggs, 3 table-spoonsful honey, 4 table-spoonsful brandy, and 4 sweet almonds, pounded.--_Or_: dissolve a tea-spoonful of pulverised borax in a tea-cupful of boiling soft water, add a tea-spoonful of honey, and mix well together. After washing, wipe the hands very dry, and put the mixture on with a feather.--_Oil of Almonds_ or spermaceti rubbed on at night are soft and healing.

_Almond Paste for the Hands._

To 1 lb. stale bread grated, ½ lb. bitter almonds (blanched and pounded), ¼ lb. honey, and 3 table-spoonsful of oil of almonds. Beat well together and keep it in jars with bladders tied over. As you use it add more honey and oil, if it requires moisture.

_Tooth Powder._

Bol ammoniac, gum mastic, red coral, and myrrh, of each an equal quantity finely powdered.--_Another_: 3 oz. camphor, 1 oz. powdered cinchona bark, 1 oz. prepared charcoal, and sufficient spirits of wine to dissolve the camphor. Mix thoroughly, and pass through a fine sieve.--The mixture of chalk and camphor is very good for preserving as well as cleansing teeth.

_Curling Fluid._

Melt a bit of bees-wax, about the size of a filbert kernel, slowly, in 1 oz. of oil of almonds, and then add a drop or two of ottar of rose.

_To clean Carpets._

Mix ox gall and water; rub the carpet with a flannel dipped into the mixture, then with a linen cloth. Sometimes carpets shrink after being wetted, therefore fasten them to the floor.

{378}_To clean Silk Dresses._

The dress must be taken to pieces. Take out all grease spots, with spirits of turpentine; rub the silk over, with a sponge dipped in an equal quantity of honey, and soft soap, with spirits of wine, sufficient to make it nearly liquid. When well cleaned, dip the silk in cold spring-water, hang it up to dry; when nearly cold, smooth it on the wrong side, with a cool iron.--_Or_: make some strong salt and water, in the proportion of a handful of salt to a bucket of cold water, lay in the breadths of silk, do not rub, but occasionally lift them up and down singly, for three days, rinse the silk in cold spring-water, hang it up to dry, and when nearly dry, smooth it out; iron it on the wrong side with a cool iron.

_To take Grease out of Silk or Stuff._

Moisten ½ lb. fuller's earth with water, dry it before the fire, then pound, sift, and mix it with 2 oz. starch (beaten and sifted), ½ the white of an egg, ¼ pint camphorated spirits, and of turpentine; mix well, and bottle it. Spread it over the spot: if too dry moisten with soft water.

_To remove Grease from Satin, Silk, Muslin, Drawing-paper, and other things._

Drop pure water upon the spot, and scrape on it caked magnesia, until it is saturated with the powder. When dry brush it off, and the grease, in most cases, will be removed. Some find _soda_ to answer.

_To clean Blond._

Soap it well, with curd soap, in lukewarm water, and let it lie all night; then wash it out, rinse in cold water, made blue, fold in a cloth, and iron it, with a cool iron.

_To Wash Silk Stockings._

Put them into lukewarm water to cover them, soap the feet well, and rub that part which is soiled, with smelt blue; lay them smooth in the water, strew some blue {379}between the folds, and let them lie all night; be careful in washing to rub them well, as the blue is hard to come out: the second lather must be of equal heat, but not quite so blue. Cut bear is used to tinge them pink.

_To clean Floor Cloths._

Sweep, then rub the floor cloth with a damp flannel, then with milk or milk and water, and polish with a clean dry cloth. This is better than wax.

_To clean Stone Stairs._

Boil in 2 quarts of water ½ pint of size, the same of stone blue, 2 table-spoonsful of whitening, and 2 cakes of pipe-maker's clay. Wet a flannel with this, wash the stones with it, and when dry, rub with a clean flannel and brush.

_To take Oil from Stone or Boards._

To a strong ley of pearl-ashes, add some unslacked lime, let it settle, pour it off clear; lower it with water, and scour the grease spots; but it must be done quickly.

_To get a Stopper out of a Decanter._

Drop a few drops of spirits of wine on it, and it will soon come out.

_To take Rust from Steel._

Rub well with sweet oil, and two days after, rub with unslacked lime till the rust disappears.

_To clean Steel Stoves and Fire Irons._

Rub with a piece of flannel dipped in oil, then in emery powder; polish with a leather and rotten stone.

_To clean Paint._

Put a very little pearl-ash or soda into the water, to soften it, then wash the paint with a flannel and soft soap; wash the soap off, and wipe dry with clean linen cloths.

{380}_To clean Papered Walls._

The very best method is to rub with stale bread. Cut the crust off very thick, and wipe straight down from the top, then go to the top again, and so on.

_To clean Tin Covers._

They should be wiped dry after being used, to prevent their becoming rusty. Mix a little fine whitening with sweet oil, and rub well, wipe this off clean, then polish with a leather and dry whitening.

_To clean Copper Utensils._

If the kitchen be damp, or very hot, the coppers will turn black. Rub brick dust over, then a flannel dipped in oil; polish with leather and rotten stone.

_Marking Ink._

Mix 5 scruples of silver caustic, 2 drachms of gum arabic, 1 scruple of sap gum, in 1 oz. distilled water, in a glass bottle. The _wash_ to use previously; ½ oz. of soda subcarbonate in 2 oz. distilled water.

_Ink._

Infuse in a gallon of rain or soft water, ¾ lb. of blue galls, bruised; stir every day, for three weeks. Add 4 oz. green copperas, 4 oz. logwood chips, 6 oz. gum arabic, and a wine-glassful of brandy.--_Or_: put 1½ oz. nut galls pounded, 1 oz. gum arabic, 1 oz. copperas into 1½ pint of rain water: shake every day for a fortnight, and it is ready.

_Blacking for Shoes._

Boil 6 oz. ivory black, 1 oz. bees-wax, and 1 oz. mutton suet, in 3 pints of water till melted and mixed.--_Or_: 1 quart vinegar, 6 oz. treacle, 2 oz. ivory black, and the yolks of 2 eggs, well beaten. Boil together till well mixed, keep it covered close.--_Or_: mix into a pint of small beer, 4 oz. ivory black, 3 oz. coarse sugar and a table-spoonful sweet oil.

{381}_Pot Pourri._

Mix together one handful of orange flowers, of sweet marjoram, lemon thyme, lavender flowers, clove pinks, rosemary, of myrtle flowers, 2 of stock flowers, 2 of damask roses, ½ a handful of mint, and the rinds of 2 lemons, dried and pounded; lay some bay salt at the bottom of your jar, then a layer of the mixture, till the jar is full.

_To Thicken the Hair._

Simmer ½ lb. of the best lard in a tea-cupful of olive oil half an hour, scumming all the time: add 9 drops of any scent. Rub it in three times a week.

_To Destroy Bugs._

Corrosive sublimate, in spirits of wine, poured into crevices, or put on with a feather; it should be repeated as often as necessary. A deadly poison.

_Paste._

Mix a very small portion of white lead in paste which is to be used about books, drawings, &c., &c. This will keep away the worm which is so destructive. _Poison._

{382}CHAPTER XXXIII.

COOKERY FOR THE POOR.

I HAVE selected such receipts as appear to be the most profitable to adopt; and the insertion of these will accomplish nearly all that I can hope to effect under the above head, for we all know that a supply of food alone can avert the misery of hunger, and that if there were a thousand different _systems_ for feeding the poor by the means of voluntary aid, the success of each system must depend on the practical efforts made in its application.

Some persons object to making soups, &c., for the poor, on the ground that poor people are not so well satisfied with this mode of relief as they would be if the materials were given them to dispose of in their own way. This objection is just in some cases, but not so in all; because, as respects domestic management, there are two distinct classes among the poor, the one having learned arts of economy while faring well, and the other being ignorant of those arts from never having had enough means to encourage them to make such things their study.

It is true that the old-fashioned English cottagers, that class so fast falling into decay, are by no means wanting in the knowledge of housekeeping and of cooking in an economical manner. Not only does their labour in the fields produce fertility, bring the richest harvests, and cause those appearances on the face of the country which make it admired as one of the most beautiful in the world; but the habitations of the labourers themselves, their neat cottages, and their gardens so abounding at once with the useful and the elegant; these have always been regarded as one complete feature, and that not the least important, in the landscape of England. And, if we look at the interior of these dwellings, we there find every thing corresponding with what we have remarked without. Where the father, after having done a hard day's work for his master, will continue, in the evening, to toil upon his own small {383}plot of ground for a couple of hours, and where the children are bred up to respect the edges of the borders, the twigs of the shrubs, and the stems of the flowers, and to be industrious and even delighted in such things, it is natural that the mother should take the same pains with all that belongs to the inside of the dwelling. And, accordingly, those who have occasionally visited the poor of the rural districts of England, must have observed, that if they are often deficient in the means of living well, they are, as often, patterns of cleanliness, and as anxious to make a respectable appearance with their scanty furniture, to polish their half dozen pewter platters, to scrub their plain table or dresser, to keep clean and to set in order their few cups and saucers of china-ware, as their betters are to make a display of the greatest luxuries of life. These excellent habits of the people are so fixed, that we see a portion of them still clinging to those labourers, perhaps the most of all to be commiserated, who are employed in the factories of the north of England.

But the condition of the other class is very different. Some of these have never, from their earliest infancy, been accustomed to any of those scenes in which, though there be difficulties, there are circumstances to excite perseverance, and to reward painstaking. These are born in absolute want; their experience under the roof of their parents has been but a course of destitution; and they go forth into the world rather as fugitives from misery than as seekers to be more prosperous. If they obtain employment, their labour is perhaps repaid by wages barely sufficient to keep them alive; destitute of the means of practising anything like household management, never having known what it is to have a home, worthy to be so called, for a single day, it is scarcely possible for them to obtain that knowledge, simple as it is, which is required to contrive the various modes of making much out of a little. Besides, if the poor people existing in this condition were ever so inclined to do well, there are the strongest inducements held out to them to mismanage their small stock of means; they are continually standing in need of some temporary sustenance; and, who can wonder if thus bereft of all power to _provide_ or to _economise_, they yield to destruction, and suffer themselves to be allured by the {384}glare of the gin-palace, or the revelry of the pot-house! It is one of the signs of misery with such persons, that they are little acquainted with the art of cookery. Here and there may be found a poor woman who has become skilful by serving in the kitchens of other persons: but this is only an exception, and too rare to be of account.

In almost every family there are, occasionally, things which may be spared from its consumption, to be converted, by an experienced cook, into palatable and nourishing food for poor people, but which, if given to them in the shape of fragments, they would be totally ignorant how to make use of. Such, for instance, as bones with very little meat on them, trimmings of meat, of poultry, &c., some cooked, some uncooked, crusts of bread, and pieces of dripping; yet these, with a little pepper, salt, and flour to thicken, may, by careful cooking and scumming, be made to produce an excellent meal for a family of children.--Few servants are unwilling to take the trouble of helping their poor fellow creatures, and, if the head of every family would give as much as she can spare to the poor who live immediately in her own neighbourhood, more general good would be done than ladies can reasonably hope to do by subscribing their money to "societies," which, though they may have been established by the best-intentioned persons, and for the kindest of purposes, can never be so beneficial in their effects as that charity which one individual bestows on another. The relief which is doled out by a "Society" is accompanied by very imperfect, if any, inquiries into the particular circumstances of the persons relieved; by no expressions of sympathy, by no encouraging promises for the future, to cheer the heart of the anxious mother as she bends her way homeward with her kettle of soup: the soup which has been obtained by presenting a ticket is apportioned to the little hungry creatures, without their being reminded who it is that has so kindly provided for them, and after it is eaten there is no more thought about the source whence it came than about the hunger which it has removed. The private mode of charity is superior to the public in every way. There are great advantages arising from the former which the latter can never procure. Not only must the attentions of a known individual be the most {385}gratefully appreciated by a poor man and woman, but the child which has often gone to bed satisfied and happy, after a supper provided by some good neighbour, cannot be expected to grow up without some of those feelings of personal respect and attachment for its benefactor, which, while they prevent the contrast of riches with poverty from becoming odious, are the strongest assurances of union between him who claims a property in the soil and him whose labour makes that property of value. Self-interest and humanity are not the least at variance in this matter; the same course of policy is dictated to both. It may seem glorious to be advertised throughout Europe, and to be read of in newspapers, as a large subscriber to a public Institution; but the benefits which are confined to a single parish are the more lasting from being local, and the fame of the distributor, though bounded in distance, is all the more deserved, the longer kept alive and cherished, and, consequently, the better worth endeavouring to obtain.

The soup I would recommend for poor people, should be made of the shin, or any coarse parts of beef, shanks and scrags of mutton, also trimmings of any fresh meat or poultry. 1 pound of meat to every pint of soup (that is, every three ½ pints of water), and then all the meat should not be boiled to rags, but some be left to eat. There should be a sufficient quantity of turnips, carrots, onions and herbs; also pepper and salt; and dumplings, of either white or brown flour, would be a good addition. A quart of soup, made in this way, with about ½ lb. of meat, and a dumpling for each person, would be a good dinner for a poor man, his wife and children; and such a one as a lady who has a kitchen at her command, may often regale them with. Less meat will do where there is pot-liquor. The liquor of all boiled meat should be saved, in a clean pan, and made the next day into soup. That of a leg of mutton will require but little meat in addition, to make good soup. The liquor of any fresh meat, of boiled pork, if the latter be not very salt, will make good peas soup, without any meat.--Soak a quart of peas all night, in soft water, or pot-liquor, and, if the former, some bones or pieces of meat; a small piece of pork would be very good. Put in 2 onions, cut up, a head of celery, a {386}bunch of sweet herbs, and what salt and pepper you think it requires. Let it boil, and then simmer gently _by the side_ full three hours, or longer if the peas be not done; stir the peas up from the bottom now and then. When you have neither meat nor pot-liquor, mix 2 or 3 oz. of dripping with an equal quantity of oatmeal, and stir it, by degrees, into the soup, or boil in it some dumplings of flour and suet.

In houses where a brick oven is heated once a week or oftener, for bread, it would give little additional trouble to bake a dish of some sort or other for a poor family. Soup may be made in this way: first put the meat on the fire in just enough water to cover it; when it boils, take off the scum, pour off the water, put the meat into an earthen pan, with 3 carrots cut up, a turnip, 2 onions, pepper and salt, and stale dry crusts of bread; pour over boiling water, in the proportion of a gallon to 2 lbs. meat, and let it bake three hours. Shanks of mutton, cowheels, ox and sheep's head, may be cooked in this way, but the two latter must be parboiled, to cleanse them; and will require four or five hours' baking. The soup made of ox head is not so nourishing as that of shin of beef. If there be room in the oven, a plain pudding may be baked as follows. Pour boiling skim milk over stale pieces of bread, and cover with a plate or dish. When it has soaked up the milk, beat the bread, dust in a little flour, add sugar, an egg or two, or shred suet, or pieces of dripping, and more milk if required; butter a brown pan, pour in the pudding, and bake it three-quarters of an hour.--_Or_: a batter pudding, made with two eggs, a quart of milk; or if eggs be scarce, leave them out, and use dripping; rub it into the flour, with a little salt, mix this by degrees with some milk into a batter and bake it. A batter pudding of this kind, rather thick, is very good with pieces of meat baked in it; in the proportion of 1 lb. solid meat, to a batter made with 1 quart of milk. Pickled pork, not very salt, makes a very good pudding. A plain rice pudding, without egg or butter, made with skim milk, and suet or dripping, is excellent food for children. But rice costs something, and my object is to point out to young housekeepers how they can best assist the poor without injury to their own purses; and, therefore, I do not {387}urge the use of barley, rice, sugar, currants, &c. &c. They do not, of themselves, produce much nourishment; sufficient, perhaps, for children, and for persons who do not labour, but for hard working people, the object is to provide as much animal food as possible; therefore, when money is laid out, it ought to be for meat.

Puddings with suet approach very nearly to meat. A thick crust, with a slice of bacon or pork in it, and boiled, makes a good pudding.

_Hasty pudding_, made with skim milk, in the proportion of 1 quart to 3 table-spoonsful of flour, would be a good supper for children, and the cost not worth consideration, to any lady who has a dairy.

_Buttermilk_ puddings, too, are cheap and easily made.

_Milk_ is of great value to the poor.

Where there is a garden well stocked with vegetables, a meal for poor people may often be prepared, at little expense, by cooking cabbages, lettuces, turnips or carrots, &c. &c. in the water which has been saved from boiling meat, or thin broth. The vegetables, stewed slowly till tender, with or without a small piece of meat, and the gravy seasoned and thickened, will be much more nourishing, as well as palatable, than plain boiled.

_To dress Cabbages, Lettuces, Brocoli and Cauliflower._

Put ½ lb. bacon or pork, in slices, at the bottom of a stew-pan, upon them a large cabbage, or two small ones, in quarters; a small bunch of herbs, some pepper and salt, the same quantity of bacon or pork on the top, and a quart of water or pot liquor; let it simmer till the cabbage is quite tender.

_Another_: wash a large cabbage or lettuce, open the leaves, and put between them little pieces of bacon or pork, and any fragments of fresh meat cut up; tie up the cabbage securely, and stew it till tender in a very little broth or water, with a little butter rolled in flour, and some seasonings. A little meat will go a great way in making this a palatable dish. Turnips, carrots, and potatoes, either raw, or such as have been cooked the day before, may be {388}just warmed up, or stewed till tender in a little weak broth, thickened with flour, and seasoned with salt and pepper, and then, poured with the gravy on slices of bread in a tureen, they will be good food for children.

In "COBBETT'S _Cottage Economy_" there will be found a variety of receipts for cooking Indian corn meal.

THE END.

{389}INDEX.

PAGE

Allice, to broil, 128 Anchovy toasts, 185 Artichokes, to boil, 221 Jerusalem, ib. bottoms, 222 Asparagus, to boil, 215

Bacon, to salt and cure, 25, 26 to boil, 65 to broil or fry, 90 Baking, directions for, 81 Beans, Windsor, 217 French, 218 Beef, to joint, 45 to carve, 49 to salt, 29 to smoke, 30 round of, to boil, 61 edge-bone of, to do., ib. brisket of, to do., ib. sirloin of, to roast, 69 rump of, to do., 70 ribs of, to do., ib. steaks, to broil, 83 with potatoes, 84 to fry, 88 to stew, ragout, or braise, 136 à la mode, 137 to collar, 138 royale, ib. to fricandeau, ib. bouilli, 140 steaks, to stew, 141 rolled, 142 olives, ib. marrow bones, 143 heart, ib. hunter's, ib. Hamburgh, 144 hung, 144 à la Flamande, ib. to press, ib. to hash or mince, ib. cecils, 145 collops, ib. en Miroton, 146 bubble and squeak, ib. to pot, ib. Beer, to brew, 334 ginger, 346 spruce, ib. Beet root, to boil, 219 Birds, small, to roast, 79 Biscuits, to make, 276 Indian corn, 277 Dr. Oliver's, ib. lemon, ib. Blanch, directions to, 134 Boiling, general directions for, 59 Boudins, to make, 171 Braise, directions to, 135 Brawn, mock, 175 pickle for, 30 Bread border, a, 181 to make, 268 French, 270 rice, ib. Brill, to boil, 116 Brocoli, to boil, 216 to fry, ib. Broiling, general directions for, 83 Broth, Scotch barley, 108 mutton, 109 veal, ib. chicken, ib. Butter, to make, 350 without a churn, 351 from clouted cream, 352 to pot, ib. to clarify, 87 to brown, 193 to melt, 192 parsley and, ib.

Cabbage, to boil, 214 red, to stew, ib. to curry, ib. à la Bourgeoise, ib. lettuce, with forcemeat, 222 Cakes, to make, 270 common currant, 272, 273 rich plum, 272 very good, ib. without butter, 273 rich seed, ib. a rice, 274 harvest, ib. temperance, ib. sponge, ib. Marlborough, ib. gingerbread, ib. parkin, 276 volatile, ib. hunting, ib. rough, ib. rock, ib. rusks, 277 maccaroons, 278 ratafia, ib. jumbles, ib. small plum, ib. carraway, ib. Shrewsbury, 279 shortbread, ib. Derby short, ib. cinnamon, ib. rout, ib. Queen, 280 buns, ib. Sally Lunn's tea, 281 breakfast, ib. Yorkshire, ib. Roehampton rolls, 282 muffins, ib. crumpets, ib. Scotch slim, 283 Calf's head, to boil, 63 heart and pluck, 152 to dress, 154 to fricassee, 155 brains, ib. mock turtle, 156 tails, to dress, 153 Catsup, mushroom, 329 walnut, 330 oyster, ib. tomata, 331 lobster, ib. Cardoons, to boil, 223 Carp, to stew, 125 Carrots, to boil, 219 Carving, directions for, 47 Cauliflower, to boil, 216 with parmesan, ib. to stew, ib. to fry, ib. Caviare, mock, 185 Celery, to stew, 220 Cellar, observations relating to the, 332 Cheese, to make, 353 to toast, 187 Chicken, to broil, 85 to braise, 169 to fricassee, 170 curry of, 176 Chutney, beef or ham, 178 fish, ib. Cider, to make, 336 cup, 346 Cocks, black, to roast, 78 Cod, to boil, 116 to fry, 117 head and shoulders, ib. to bake, 118 sounds, ib. cabeached, ib. Colcannon, 212 Cow-heel, to boil, 66 Crab, to boil, 128 to eat hot, 129 to pot, ib. Cray Fish, to boil, 128 to pot, 130 in jelly, ib. Cream, clouted, to make, 352 Crumbs, to fry, 91 Cucumbers, to stew, 220 to dress, 226 Curry, directions for making, 176 kebobbed, 177 of fish, 178 balls, 190 powder, 207 vegetables to, 214 Confectionary, to make, 283 custards, ib. rich, to bake or boil, 284 lemon, ib. orange, 285 Spanish, ib. with apples, ib. with rice, 286 trifle, a, ib. gooseberry or apple, ib. tipsy cake, ib. crême patisserie, 287 cream, chocolate, ib. a plain, ib. Italian, 288 lemon, ib. orange, ib. " frothed, 289 alamode, ib. velvet, ib. vanilla, ib. burnt, ib. snow, ib. currant and raspberry, ib. strawberry, ib. clouted, 291 ice, ib. Paris curd, ib. blancmange, 292 rice, ib. with preserves, ib. jaunemange, ib. flummery, 293 Dutch, ib. rice cups, ib. syllabub, ib. solid, ib. whipt, ib. jelly, calf's feet, ib. punch, 295 savoury, ib. orange and lemon, 295 arrow-root, 296 hartshorn, ib. apple, ib. isinglass, ib. strawberry, 297 gâteau de pomme, ib. bird's-nest, a, ib. sponge, lemon and orange, ib. souffle, a good, 298 rice, ib. orange, ib. lemon, ib. omelet, 299 sweet, ib. of apples, ib. fool, gooseberry and apple, 300 orange, ib. oranges, stewed, ib. apples, red, in jelly, ib. pears, to stew, ib. apples, to bake, 301 cheesecakes, ib. lemon, ib. curd, 302 orange, ib. apple, ib. rice, ib. Lent potatoes, ib. plums, French, stewed, 303

Dairy, the, observations upon, 348 Devils, 185 Dory, John, to boil, 116 Duck, to truss and carve, 57 to boil, 65 to roast, 77 wild, to do., ib. salmi, 175 to bake, 81 to dress with peas, 173 to ragout, 174 to hash, ib. curry of, 177 Dumplings, apple, 249 yeast, 265 hard, ib.

Eels, to stew, 126 to fry, ib. to collar, 127 to spitchcock, ib. Eggs, to fry, 89, 182 to poach, 182 to butter, 183 to fricassee, ib. to ragout, ib. Swiss, ib. Scotch, ib. à la tripe, ib. à la maître d'hotel, 184 with asparagus, ib. with mushrooms, 185 balls, 190 Endive, to stew, 222 Essence of ginger, 328 allspice, nutmeg, cloves, mace, cinnamon, ib. savoury spice, ib. cayenne, ib. orange and lemon peel, ib.

Fawn, to roast, 72 to bake, 82 Fish, seasons for, 31 directions for cooking, 114 soups, 111 to pull, 131 cake, 130 pies, 237 patties, 240 flounders, to fry, 123 Flour, to brown, 192 Forcemeat, balls of, 189 fish, 190 Fondu, 184 Fowl, to truss and carve, 55, 56 to boil, 64 to roast, 76 guinea, to do., 77 pea, to do., ib. to broil, 86 to force, 169 à la chingara, 170 to pull, 171 wild, to ragout, 174 Fritters, to make, 267 curd, ib. apple, 267 Frying, general directions for, 87 Furniture, to clean, 21

Game, seasons for, 31 to truss and carve, 55 Glaze, directions to, 135 Godiveau, to make, 188 Goose, to truss and carve, 55 to roast, 76 green, to do., 77 to bake, 81 to braise, 171 Gratin, to make, 188 Gravy, directions for making, 191 ham extract for, 193 to draw plain, ib. beef, 194 savoury, ib. without meat, 195 to keep a week, 196 jelly, for cold meat, ib. savoury, for venison, ib. mutton, for venison or hare, ib. orange, for game and wildfowl, 197 Grouse, to roast, 78 Gudgeon, to boil, 127 to bake, ib. to fry, ib.

Haddock, to boil, 122 to stew, ib. to bake, 123 to fry, ib. to broil, ib. Haggis, Scotch, 176 Ham, to cure, 26 mutton, to do., 28 to carve, 52 to boil, 65 to bake, 82 to broil or fry, 90 Haricots blanc, 224 Hare, to roast, 80 to bake, 82 mock, 147 to jug, 166 to stew, 167 to hash, 167 to pot, 168 to braise, 171 en daube, ib. Heart, bullock's, to roast, 71 Heart, calf's, to roast, ib. sheep's, to roast, ib. calf's and sheep's, to dress, 152 Herrings, to fry, 123 to boil, 124 to bake, ib. to pickle, ib. to broil, ib. Indian corn pudding, 251 mush, 256 hommony, ib. polenta, 257 biscuits, 277 Irish stew, 140

Jointing, observations and directions relating to, 44, 45, 46

Kale, to boil, 215 Kidney, to broil, 84 to dress, 160 Kitchen, directions for arranging of the, 35 Knives, to clean, 22

Lamb, to carve, 49 to boil, 62 to roast, 74 chops, to broil, 84 to fry, 88 to dress, 160 leg of, with vegetables, 162 breast of, to stew, ib. cutlets and steaks, 163 shoulder of, stuffed, ib. head, ib. fricassee, ib. sweetbreads, 164 curry of, 177 Lard, directions to, 134 Larks, to roast, 79 Laver, to dress, 224 Lentils, to boil, 223 Lettuce, to stew, 222 Liver, to fry, 90 Lobster, to boil, 128 to eat hot, 129 to pot, ib.

Maccaroni, to dress, 186 paste, to make, 231 pie, 233 Mackerel, to boil, 124 to broil, 123 to bake, 124 to pickle, ib. Maids, to boil, 122 Marrow, vegetable, to boil, 222 to stuff, ib. Meat, the season for, 30 to preserve, 23 to salt, 24 Mutton, to joint, 45 to carve, 48 to salt and smoke, 28 leg of, to boil, 61 neck of, to do., 62 leg of, to roast, 70 loin of, to do., ib. haunch of, to do., ib. to dress as venison, 71 saddle of, 70 shoulder of, ib. chops, to broil, 84 to fry, 88 to haricot, 157 leg of, with carrots, 158 loin of, to roll or stew, ib. shoulder of, 159 breast of, to grill, ib. neck of, to stew, ib. kidneys, to dress, 160 chops and collops, ib. cutlets à la maintenon, 161 to hash, ib. hunters' pie, ib. Morels, to stew, 220 Mushrooms, to stew, ib.

Omelets, 181 Onions, to dress, 220 Ortolan, to roast, 78 Ox cheek, to bake, 82 to stew, 139 palates, ib. to pickle, ib. tails, to stew, 140 Oysters, to stew, 132 to keep, 133

Pain Perdu, to make, 267 Pancakes, to make, 266 whole rice, ib. ground rice, ib. Parsley, to fry, 91 Partridge, to truss and carve, 58 to roast, 77 to broil, 86 to stew, 172 Parsnips, to boil, 219 Pastry, general directions for making, 227 glazing for, 228 iceing for, ib. Paste, plain, for meat pies, 227 richer, ib. elegant, ib. a flaky, 229 puff, ib. crisp, ib. good light, ib. short, ib. for preserved fruits, 230 raised, for meat pies, ib. rice, ib. maccaroni, ib. for patties, 239 for puddings, 246 Patties, to make, 239 chicken, turkey and ham, veal, 240 rabbit and hare, ib. beef, ib. oyster, ib. lobster and shrimp, 241 Peas, to boil, 217 Perch, to fry, 123 to stew, 124 Pheasant, to truss and carve, 58 to roast, 77 Pickles, observations on the making of, 318 Pickle, walnuts to, 319 gherkins, 320 onions, ib. cucumbers and onions, 321 cabbage, red, ib. mangoes, melon, ib. beet root, ib. mushrooms, 322 India, ib. lemons, 323 cauliflower and brocoli, ib. Pie, meat, 231 venison, ib. beefsteak, 232 pork, ib. sausage, ib. mutton, 233 lamb, ib. veal, ib. maccaroni, ib. calf's head, 234 sweetbread, ib. pigeon, rook, or moor-fowl, ib. hare, 235 chicken, ib. rabbit, ib. goose, ib. giblet, 236 partridge or perigord, ib. pheasant, ib. a sea, 237 parsley, ib. herb, ib. fish, ib. lobster, 238 herring, eel, mackerel, ib. shrimp or prawn, 239 salt fish, ib. rhubarb, 241 gooseberry, or green currant, 241 green apricot, ib. apple, ib. codling, ib. cranberry, ib. of preserved fruits, ib. small puffs, ib. Spanish puffs, 243 apple, ib. orange, ib. lemon, ib. mince, ib. without meat, 244 a bride's, ib. Pig, sucking, to roast, 71 to bake, 81 harslet, to fry, 90 to roast, ib. to collar, 165 head, to roast, ib. feet and ears, soused, 166 to fricassee, ib. Pigeons, to roast, 78 to broil, 85 to braise, 169 Pike or jack, to boil, 125 to bake, ib. Pillau, a, 179 Pipers, to dress, 128 Plate, to clean, 21 Plaice, to fry, 123 Plovers, to roast, 78 Potatoes, to boil, 211 to fry, broil, or stew, 212 to mash, ib. to roast, ib. pie, 213 balls, ib. ragout, ib. à la maître d'hotel, ib. a border of, 181 Pork, to joint, 46 to boil, 63 petit-toes, to cook, 64 to salt, 28 to roast, 74 griskin, to ditto, 75 to bake, 81 chops, to broil, 85 bladebone of, ib. chops, to fry, 88 with onions, 165 to roll, ib. corned, with peas, 166 Porter, cup, 345 Poor, the, cooking for, 382 Poultry, seasons for, 31 to truss and carve, 54, 55, 56, 57 to boil, 64 to roast, 75 to broil, 85 to dress, 169 Powder, curry, 207 savoury, ib. horse-radish, 209 pea, ib. mushroom, ib. anchovy, ib. Prawns, to pot, 130 to butter, ib. in jelly, ib. Preserves, to make, 303 sugar, to clarify, 304 jelly, currant, ib. apple, 307 quince, 308 jam, currant, 305 raspberry, ib. strawberry, ib. gooseberry, ib. green, ib. damson, ib. rhubarb, ib. butter, black, 306 fruit, for puddings, ib. for winter use, ib. to bottle, ib. damsons for tarts, 307 marmalade, apple, ib. orange, 312 quince, 308 cheese, damson, 309 apricot, ib. orange, ib. pine apple, ib. cucumber, 310 strawberries, ib. raspberries, ib. strawberries in wine, 311 gooseberries, whole, ib. morella cherries, ib. in brandy, 316 cherries en chemise, 311 in syrup, ib. to dry, 312 apricots to dry, ib. to preserve, 314 orange chips, 312 to preserve, 313 plums, to preserve, 314 in brandy, 316 greengages, 314 pears, 315 fruit, to candy, 316 grapes, in brandy, 317 barberries, ib. Puddings, general directions for making, 245 paste, for meat, 246 beefsteak, 247 suet, ib. meat in batter, ib. kidney, 248 fish, ib. black, ib. hog's, ib. apples, currants, gooseberries, cherries, damsons, rhubarb and plums, 249 apple, baked, 262 green apricot, 249 roll, ib. plum, ib. a Christmas, 250 marrow, ib. French plum, 251 maigre plum, ib. bread, ib. and butter, 252 custard, ib. little, 253 an excellent, ib. oatmeal, ib. batter, ib. Yorkshire, ib. potatoe, 254 carrot, ib. hasty, ib. buttermilk, ib. save-all, 255 camp, ib. pretty, ib. nursery, ib. arrow root, ib. ground rice, 256 semolina, ib. whole rice, 257 snow balls, 258 Buxton, ib. vermicelli, 259 sago, ib. tapioca, ib. pearl barley, ib. millet, ib. maccaroni, ib. one always liked, 260 cheese, ib. ratafia, ib. Staffordshire, ib. baked almond, ib. wafer, 261 orange, ib. lemon, ib. cabinet, ib. gooseberry, baked, 262 quince, ib. Swiss apple, 263 peach, apricot and nectarine, ib. a Charlotte, ib. bakewell, 264 citron, ib. maccaroon, ib. new college, 265 paradise, ib. Punch, excellent, 344 milk, ib. Norfolk, ib. Roman, ib. Regent's, ib.

Quails, to roast, 78

Rabbit, to truss and carve, 53 to boil, 65 to roast, 81 to bake, 82 to broil, 84 to fry, 89 with fine herbs, 167 to fricassee, 168 to pot, ib. to braise, 169 curry of, 176 Welch, 187 Rails, to roast, 78 to ragout, 174 Ramakins, 184 Recipes, medicinal, 365 Recipe, for the croup, ib. for weakness of stomach, 366 camphor julep, ib. for bilious complaints, ib. a mild aperient, 367 gout cordial, ib. Hallett's, ib. for nervous affections, ib. mustard whey, ib. almond emulsion, 370 for hoarseness, ib. plaster for a cough, ib. bark gargle, ib. gargle for a sore throat, ib. for chilblains, 371 burns, ib. cuts or wounds, ib. a sprain, ib. vegetable ointment, ib. elder, 372 opodeldoc, ib. carrot poultice, ib. for weak eyes, ib. toothache, 373 peppermint water, ib. soda water, ib. medicinal imperial, 374 lime water, ib. seidlitz powders, ib. medicines to keep in the house, ib. Receipts, various, 375 eau de Cologne, ib. lavender water, ib. milk of roses, ib. aromatic vinegar, ib. wash for the skin, 376 pomade divine, ib. lip salve, ib. pomatum, ib. cold cream, ib. for chapped hands, 377 almond paste, ib. tooth powder, ib. curling fluid, ib. to clean carpets, ib. silk dresses, 378 to take grease out of silk or stuff, 378 to clean blond, ib. silk stockings, ib. floor cloths, 379 stone stairs, ib. to take oil from stone or boards, ib. to take rust from steel, ib. to clean stoves and fire irons, ib. to clean paint, ib. to clean papered walls, 380 to clean tin covers, ib. to clean copper utensils, ib. marking ink, ib. ink, to make, ib. blacking for shoes, ib. pot pourri, 381 to thicken hair, ib. to destroy bugs, ib. paste, to make, ib. Rice, to boil for curry, 178 border, 181 white pot, 267 rissoles, 180 Roasting, general directions for, 67 roux, white, 192 brown, ib.

Salads, directions for making, 224 lobster, 226 Italian, ib. Salmon, to boil, 119 to grill, ib. to bake, 120 to pickle, ib. to dry, 121 to collar, ib. to pot, ib. Salmagundi, a, 131 Salsify, 221 Samphire, to boil, 224 Sandwiches, 185 Sardinias, to broil, 124 Sauces, directions for making, 191 list of, ib. sauce blanche, 192 maître d'hotel, 193 white gravy, 194 for game and wild fowl, 197 for goose, duck and pork, ib. Robert, for broils, ib. for turkey or fowl, 198 liver, ib. egg, for poultry and fish, ib. mushroom, ib. celery, ib. rimolade, 199 tomata, ib. apple, ib. gooseberry, ib. cucumber, 200 onion, ib. eschalot, ib. partout, ib. chetna, 201 carrier, ib. horse-radish, ib. mint, ib. for cold meat, ib. coratch, 202 miser's, ib. poor man's, ib. for roast beef, ib. lemon, ib. caper, ib. bread, 203 rice, ib. sweet, ib. sharp, ib. store, for ragouts, ib. for tench, 204 good store, for fish and stews, ib. plain fish, ib. excellent fish, ib. oyster, 205 anchovy, ib. shrimp, ib. cockle, ib. roe, ib. Dutch fish, ib. for devils, 206 Sausages, to fry, 89 to make, 180 Scorzonera and skirrets, 221 Seasonings, directions for preparing, 206 Shad, to broil, 128 Shrimps, to pot, 130 in jelly, ib. Sippets, to fry, 91 Sick, the, cooking for, 354 chops, to stew, ib. broth, a nourishing, ib. calf's feet broth, 355 eel broth, ib. beef tea, ib. beef jelly, ib. shank jelly, 356 for a weak stomach, ib. bread jelly, ib. jelly for a sick person, 357 panada, ib. Gloucester jelly, ib. port wine jelly, ib. arrow root jelly, 358 tapioca jelly, ib. sago, to boil, ib. gruel, ib. barley cream, 359 water gruel, ib. caudle, ib. rice milk, ib. mutton custard, ib. asses milk, 360 onion porridge, ib. milk porridge, ib. white wine whey, ib. rennet whey, 361 vinegar or lemon whey, ib. mustard, ib. treacle posset, ib. orgeat, ib. lemonade, ib. barley water, 362 capillaire, ib. linseed tea, ib. lemon and orange water, ib. apple water, ib. toast and water, 363 drink for sick persons, ib. saline draughts, ib. coffee, ib. chocolate, 364 tea, ib. barley sugar, 364 Everton toffy, ib. Skate, to boil, 122 to fry, ib. Smelts, to fry, 127 to bake, ib. to boil, ib. Snipe, to roast, 78 to ragout, 174 Sole, to boil, 116 to fry, 123 Soup, general directions for making, 92 stock, plain, 95 bouilli, ib. good clear gravy, 96 vermicelli, ib. maccaroni, ib. carrot, ib. turnip, ib. asparagus, ib. celery, ib. julienne, 97 clear, ib. clear herb, ib. brown, ib. plain white, 98 another white, ib. another, with herbs, ib. lorraine, 99 onion, ib. onion maîgre, ib. green pea, ib. another, 100 artichoke, ib. good maîgre, ib. another maîgre, 111 yellow pea, 101 carrot, plain, ib. mock turtle, 102 hare, 103, 104 rabbit, 104 game and venison, ib. knuckle of veal, 105 mulligatawny, ib. ox-tail, 106 grouse, 107 partridge, ib. pheasant, ib. poacher's, 107 hotch potch, 108 pepper pot, ib. cock-a-leekie, 109 milk, ib. ox-head, 110 giblet, ib. stock for fish, 111 lobster, 112 oyster, 113 maîgre, ib. cray fish, ib. eel, ib. Spinach, to boil, 214 au gras, 215 Sprats, to fry, 127 to bake, ib. to boil, ib. Stuffing, to make, 187 seasonings for, 188 for veal, 189 poultry, ib. fish, ib. goose, ib. duck, ib. hare, ib. pike, 190 Sturgeon, to dress, 121 Suet, to clarify, 88 Sweetbreads, to broil, 84 to fry, 90 to dress, 153, 164

Tankard, a cool, 345 Teal, to roast, 78 Tench, to fry, 123 to stew, 124 Thornback, to boil, 122 Tongue, to pickle, 28 to boil, 66 to stew, 140 Tripe, to boil, 66 to fry, 91 to fricassee, 175 in the Scotch fashion, 176 Trout, to boil, 122 to fry, ib. to stew, 127 Turbot, to boil, 115 Turkey, to truss and carve, 54 to boil, 65 to roast, 75 to braise, 168 to pull, 171 Turnips, to boil, 218 tops, ib.

Veal, to joint, 46 to boil, 63 fillet of, to roast, 73 shoulder of, to do., ib. loin of, to do., ib. breast of, to do., ib. neck of, to do., 74 to bake, 81 to broil, 84 cutlets, to fry, 88 à la mode, 137 fillet of, to stew, 147 neck of, to braise, 148 to stew, ragout, or collar, ib. olives or rolls, 149 Scotch collops, 150 en fricandeau, ib. knuckle of, with rice, ib. granadin of, 151 à la daube, ib. to haricot, ib. cutlets à la maintenon, 152 heart, ib. pluck, ib. sweetbread, 153 mock turtle, 156 to mince, ib. to pot, 157 cake, ib. curry of, 176 Vegetables, the seasons for, 33 directions for cooking, 210 Vinegar, gooseberry, 324 good common, ib. cider, ib. of wine lees, 325 cayenne, ib. Chili, ib. eschalot, ib. tarragon, ib. for salads, 326 garlic, ib. green mint, ib. horse-radish, 326 camp, ib. cucumber, ib. basil, ib. raspberry, ib. Venison, to joint, 44 to carve, 47 to roast, 72 to hash, 164 shoulder of, to stew, ib. collops and steaks, ib.

Wine and cordials, to make, 337 British sherry or malt, ib. Madeira, 338 frontiniac, ib. red currant, ib. raisin, 339 gooseberry, ib. elder, ib. ginger, 340 mountain, ib. primrose, ib. cowslip, 341 grape, ib. parsnip, ib. almond, 342 cherry bounce, ib. orange, ib. brandy, 343 a liqueur, ib. shrub, ib. currant rum, ib. ratafia, ib. noyeau, 344 usquebaugh, ib. crême d'orange, 346 raspberry brandy and wine, 347 mulberry brandy, ib. sherbet, ib. flip, ib. egg, ib. to mull, ib. posset, the Pope's, 348 Widgeons, to roast, 78 Wheat-ears, to roast, 79 Whitings, to fry, 123 Woodcock, to roast, 78 to ragout, 174

N.B.--_All the Books undermentioned are published by A. COBBETT, at No. 137, Strand, London, and are to be had of all other Booksellers._

SELECTIONS

FROM

COBBETT'S POLITICAL REGISTER;

BEING

_A Complete Abridgement of the 100 Volumes which comprise the writings of_ "PORCUPINE," _and the_ "WEEKLY POLITICAL REGISTER" (_from 1794 to 1835_)

WITH NOTES, HISTORICAL AND EXPLANATORY,

BY JOHN M. COBBETT AND JAMES P. COBBETT, ESQRS., BARRISTERS-AT-LAW,

Is now published, in Six Volumes, 8vo., with a COMPLETE ANALYTICAL INDEX to the whole. The Index to this work gives it an advantage over the original one, which, being without any general Index, and the indices to the volumes being scanty, where there are any, and being omitted in a great many of the volumes, is, in fact, a work very difficult to refer to. The great object of the editors of this abridgement has been to preserve a series of the best papers of Mr. COBBETT'S writings, and to render them easily referred to by a General Analytical Index. The price of the Six Volumes 8vo. is 2l. 10s. boards.

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THE

COBBETT LIBRARY.

When I am asked what books a young man or young woman ought to read, I always answer, Let him or her read _all_ the books that I have written. This does, it will doubtless be said, _smell of the shop_. No matter. It is what I recommend; and experience has taught me that it is my duty to give the recommendation. I am speaking here of books other than THE REGISTER; and even these, that I call my LIBRARY, consist of _thirty-nine_ distinct books; two of them being TRANSLATIONS; _seven_ of them being written BY MY SONS; _one_ (TULL'S HUSBANDRY) revised and edited, and one published by me, and written by the Rev. Mr. O'CALLAGHAN, a most virtuous Catholic Priest. I divide these books into classes, as follows:--1 BOOKS FOR TEACHING LANGUAGE; 2. ON DOMESTIC MANAGEMENT AND DUTIES; 3. ON RURAL AFFAIRS; 4. ON THE MANAGEMENT OF NATIONAL AFFAIRS; 5. HISTORY; 6. TRAVELS; 7. LAWS; 8. MISCELLANEOUS POLITICS. Here is a great variety of subjects, and all of them very _dry_; nevertheless, the manner of treating them is in general such as to induce the reader to go through the book when he has once begun it. I will now speak of each book separately, under the several heads above-mentioned. N.B.--All the books are bound in boards, which will be borne in mind when the price is looked at.--W.C.

1. BOOKS FOR TEACHING LANGUAGE.

ENGLISH SPELLING-BOOK.

I have been frequently asked by mothers of families, by some fathers, and by some schoolmasters even, to write a book that they could _begin_ teaching by; one that should begin at a beginning of book learning, and smooth the way along to my own English Grammar, which is the entrance-gate. I often promised to comply with these requests, and, from time to time, in the intervals of political heats, I have thought of the thing, till, at last, I found time enough to sit down and put it upon paper. The objection to the common spelling books is, that the writers aim at teaching several important sciences in a little book in which the whole aim should be the teaching of spelling and reading. We are presented with a little ARITHMETIC, a little ASTRONOMY, a little GEOGRAPHY, and a good deal of RELIGION! No wonder the poor little things imbibe a hatred of books in the first that they look into! Disapproving heartily of these books, I have carefully abstained from everything beyond the object in view, namely, the teaching of a child to spell and read; and this work I have made as pleasant as I could, by introducing such stories as children most delight in, accompanied by those little woodcut illustrations which amuse them. At the end of the book there is a "Stepping-stone to the English Grammar." It is but a step; it is designed to teach a child the different _parts of speech_, and the use of _points_, with one or two small matters of the kind. The book is in the duodecimo form, contains 176 pages of print, and the price is 1s. 6d.--W. C.

ENGLISH GRAMMAR.

COBBETT'S ENGLISH GRAMMAR. (_Price_ 3s.)--This work is in a series of letters addressed to my son James, when he was 14 years old. I made him _copy the whole of it_ before it went to press, and that made him a _grammarian at once_; and how able an one it made him will be seen by his own Grammar of the ITALIAN LANGUAGE, his RIDE IN FRANCE, and his TOUR IN ITALY. There are at the end of this Grammar "Six Lessons intended to prevent Statesmen from using false Grammar;" and I really wish that our statesmen would attend to the instructions of the whole book. Thousands upon thousands of young men have been made correct writers by it; and it is next to impossible that they should have read it with attention without its producing such effect. It is a book of principles, clearly laid down; and when once these are got into the mind they never quit it. More than 100,000 copies of this work have been sold.--W. C.

FRENCH GRAMMAR.

COBBETT'S FRENCH GRAMMAR (_Price_ 5s.); or, _Plain Instructions for the Learning of French_.--This book has had, and has, a very great effect in the producing of its object. More young men have, I dare say, learned French from it than from all the other books that have been published in English for the last fifty years. It is like the former, a book of _principles_, clearly laid down. I had this great advantage too, that I had learnt French _without a master._ I had grubbed it out, bit by bit, and knew well how to remove _all the difficulties_; I remembered what it was that had _puzzled_ and _retarded_ me; and I have taken care, in this, my Grammar, to prevent the reader from experiencing that which, in this respect, I experienced myself. This Grammar, as well as the former, is kept out of _schools_ owing to the fear that the masters and mistresses have of being looked upon as COBBETTITES. So much the worse for the children of the stupid brutes who are the cause of this fear, which _sensible_ people laugh at, and avail themselves of the advantages tendered to them in the books. Teaching French in _English Schools_ is, generally, mere delusion; and as to teaching the _pronunciation_ by _rules_, it is the grossest of all human absurdities. My knowledge of French was so complete thirty-seven years ago, that the very first thing in the shape of a book that I wrote for the press, was a Grammar to _teach_ the Frenchmen English; and, of course, it was _written in French._ I must know all about these two languages; and must be able to give advice to young people on the subject: their time is precious; and I advise them not to waste it upon what are called _lessons_ from masters and mistresses. To learn the pronunciation, there is no way but that of _hearing_ those, and _speaking_ with those, who speak the language well. My Grammar will do the rest.--W. C.

A GRAMMAR OF THE ITALIAN LANGUAGE;

Or, a Plain and Compendious Introduction to the Study of Italian. By JAMES PAUL COBBETT. This work contains explanations and examples to teach the language practically; and the principles of construction are illustrated by passages from the best Italian authors. Price 6s.

A LATIN GRAMMAR.

A LATIN GRAMMAR, for the Use of English Boys; being an Explanation of the Rudiments of the Latin Language. By James PAUL COBBETT. _Price_ 3s. boards.

FRENCH EXERCISES.

EXERCISES TO COBBETT'S FRENCH GRAMMAR (price 2s.) is just published. It is an accompaniment to the French Grammar, and is necessary to the learner who has been diligent in his reading of the Grammar. By JAMES COBBETT.

FRENCH AND ENGLISH DICTIONARY.

COBBETT'S FRENCH AND ENGLISH DICTIONARY.--This book is now published. Its price is 12s. in boards; and it is a thick octavo volume.

GEOGRAPHICAL DICTIONARY OF ENGLAND AND WALES.

This book was suggested to me by my own frequent want of the information which it contains; a suggestion which, if every compiler did but wait to feel before he puts his shears to work, would spare the world many a voluminous and useless book. I am constantly receiving letters out of the country, the writers living in obscure places, but who seldom think of giving more than the _name_ of the place that they write from; and thus have I been often puzzled to death to find out even the _county_ in which it is before I could return an answer. I one day determined, therefore, for my own convenience, to have a list made out of _every parish_ in the kingdom; but this being done, I found that I had still _townships_ and _hamlets_ to add in order to make my list complete; and when I had got the work only half done, I found it a book; and that, with the addition of bearing, and population, and distance from the next market town, or if a market town, from London, it will be a really useful _Geographical Dictionary._ It is a work which the learned would call _sui generis_; it prompted itself into life, and it has grown in my hands: but I will here insert the whole of the title-page, for that contains a full description of the book. It is a thick octavo volume, _Price_ 12s.--W. C.

"A GEOGRAPHICAL DICTIONARY OF ENGLAND AND WALES; containing the Names, in Alphabetical Order, of all the Counties, with their several subdivisions into Hundreds, Lathes, Rapes, Wapentakes, Wards, or Divisions; and an Account of the Distribution of the Counties into Circuits, Dioceses, and Parliamentary Divisions. Also the names (under that of each County respectively), in Alphabetical Order, of all the Cities, Boroughs, Market Towns, Villages, Hamlets, and Tithings, with the Distance of each from London, or from the nearest Market Town, and with the population, and other interesting particulars relating to each; besides which there are MAPS; first, one of the whole country, showing the local situation of the Counties relatively to each other, and then each County is also preceded by a Map, showing, in the same manner, the local situation of the Cities, Boroughs, and Market Towns. FOUR TABLES are added; first a Statistical Table of all the Counties; and then three Tables showing the new Divisions and Distributions enacted by the Reform Law of 4th June, 1832."

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II. BOOKS ON DOMESTIC MANAGEMENT AND DUTIES.

COTTAGE ECONOMY.

COBBETT'S COTTAGE ECONOMY (_Price_ 2s. 6d.); containing information relative to the brewing of Beer, making of Bread, keeping of Cows, Pigs, Bees, Ewes, Goats, Poultry, and Rabbits, and relative to other matters deemed useful in the conducting of the Affairs of a Labourer's Family; to which are added, instructions relative to the selecting, the cutting and bleaching of the Plants of English Grass and Grain, for the purpose of making Hats and Bonnets; and also instructions for erecting and using Ice-houses, after the Virginian manner. In my own estimation, the book that stands first is the POOR MAN'S FRIEND; and the one that stands next is this COTTAGE ECONOMY; and beyond all description is the pleasure I derive from reflecting on the number of happy families that this little book must have made. I dined in company with a lady in Worcestershire, who desired to see me on account of this book; and she told me that until she read it she knew nothing at all about these two great matters, the making of bread and of beer; but that from the moment she read the book, she began to teach her servants, and that the benefits were very great. But, to the labouring people, there are the arguments in favour of good conduct, sobriety, frugality, industry, all the domestic virtues; here are the reasons for all these; and it must be a real devil in human shape who does not applaud the man who could sit down to write this book, a copy of which every _parson_ ought, upon pain of loss of ears, to present to every girl that he marries, rich or poor.--W. C.

"Differing as I do from Mr. Cobbett in his politics, I must say that he has been of great use to the poor. This 'Cottage Economy' gives them hints and advice which have, and continue to be, of the greatest service to them; it contains a little mine of wealth, of which the poor may reap the advantage; for no one understands the character of the English labourer better than Mr. Cobbett. Since writing the above, Mr. Cobbett is no more; his 'Cottage Economy' should be considered as his legacy to the poor."--JESSE'S GLEANINGS. Vol. 2. p. 358.

"Whatever difference of opinion may exist as to Cobbett's political writings, and as to his peculiar views and prejudices, there cannot be a doubt that all his works on domestic management, on rural affairs, and on the use of language, are marked by strong sense, and by great clearness of thought and precision of language. His power of conveying instruction is, indeed, almost unequalled; he seems rather to woo the reader to learn than to affect the teacher; he travels with his pupil over the field of knowledge upon which he is engaged, never seeming to forget the steps by which he himself learned. He assumes that nothing is known, and no point is too minute for the most careful investigation. Above all, the pure mother English in which his instructions are conveyed, makes him a double teacher; for whilst the reader is ostensibly receiving instruction on some subject of rural economy, he is at the same time insensibly imbibing a taste for good sound Saxon English--the very type of the substantial matters whereof his instructor delights to discourse. Most of Cobbett's works on rural and domestic economy, though written for the industrious and middle classes of this country, are admirably adapted to the use of settlers in new countries. For an old and thickly-peopled country like England, perhaps Cobbett carried his notion of doing everything at home a little too far; but in a new country, where a man is at times compelled to turn his hand to everything, it is really well to know how everything connected with rural economy should be done, and we really know of no works whence this extended knowledge can be acquired so readily as from those of Cobbett. He understood all the operations incidental to the successful pursuit of husbandry, and his very prejudice of surrounding the farm with a wall of brass, and having every resource within, prompted him to write on rural affairs with completeness.

"The little half-crown book, which we now introduce to our readers, contains a mine of most valuable instruction, every line of which is as useful to the colonist as to those for whom it was written. We have just read it through, from the title to the imprint, with especial regard to the wants of the colonists, and we do not believe there is a single sentence of the instructional portion that need be rejected. The treatise on brewing and making bread are particularly applicable to New Zealand. We observe by the published list of prices, that while flour was there selling at a moderate price, bread was enormously high. There is nobody to blame for this; it arises simply out of the high rate of retail profit which prevails in new countries, and we know no reason why bakers should be expected to keep shop for less remuneration than other tradesmen. The remedy then is, not to abuse the baker, but to bake at home. How this is to be accomplished Cobbett here points out. Some idea of the saving by means of home baking in our colonies, where retail profits are high, may be gleaned from the great difference between the price of flour and that of bread at Wellington, at the same date. When flour was selling at 20_l_. per ton, the bakers of Wellington were charging 1s. 8d. for the 4lb. loaf. Now, one cwt. of flour would make from 126lb. to 134lb of bread, that is, on an average, 32 loaves of 4lb. each. These would cost:--flour 20s, yeast 1s, salt 6d, with fuel 1s--together 22s 6d, or something under 9d per 4lb loaf. Here, then, would be an enormous saving to the settler's family by means of home bread making:--is not Cobbett right when he deprecates the idea of the farm labourer going to the baker's shop? and, if he be right in England, where the baker works for a small profit, his recommendation has ten times the force when applied to a colony like New Zealand. Let it be remembered also, that, by home-baking, the quality of the bread is guaranteed. Doubtless, honest bakers do exist; but if there be only a few who occasionally make use potatoes, and other materials less nourishing than wheat, surely the guarantee is worth something where soundness of muscle and sinew is of so much importance. Earnestly, then, do we recommend every New Zealand emigrant to purchase this little book, and make himself master of all it contains."--NEW ZEALAND JOURNAL, 8th January, 1842.

ADVICE TO YOUNG MEN.

COBBETT'S ADVICE TO YOUNG MEN, and (incidentally) _to Young Women, in the middle and higher Ranks of Life_ (_Price_ 5s.) It was published in fourteen numbers, and is now in one volume complete.

SERMONS.

COBBETT'S SERMONS (_Price_ 3s. 6d.): There are thirteen of them on the following subjects:--1. Hypocrisy and Cruelty; 2. Drunkenness; 3. Bribery; 4. The Rights of the Poor; 5. Unjust Judges; 6. The Sluggard; 7. Murder; 8. Gaming; 9. Public Robbery; 10. The Unnatural Mother; 11. Forbidding Marriage; 12. Parsons and Tithes; 13. Good Friday; or, _God's Judgment on the Jews_.--More of these Sermons have been sold than of the Sermons of all the Church Parsons put together since mine were published. There are some parsons who have the good sense and virtue to preach them from the pulpit.--W. C.

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III. BOOKS ON RURAL AFFAIRS.

TULL'S HUSBANDRY.

COBBETT'S EDITION OF TULL'S HUSBANDRY (_Price_ 15s.): The HORSE-HOEING HUSBANDRY; or, A TREATISE on the Principles of TILLAGE and VEGETATION, wherein is taught a Method of introducing a sort of VINEYARD CULTURE into the CORN-FIELDS, in order to increase their Product and diminish the common Expense. By JETHRO TULL, of Shalborne, in the county of Berks. To which is prefixed an INTRODUCTION, explanatory of some Circumstances connected with the History and Division of the Work: and containing an Account of certain Experiments of recent date, by WILLIAM COBBETT.--From this famous book I learned all my principles relative to farming, gardening, and planting. It really, without a pun, _goes to the root_ of the subject. Before I read this book I had seen enough of _effects_, but really knew nothing about the _causes_. It contains the foundation of all knowledge in the cultivation of the earth.--W. C.

YEAR'S RESIDENCE IN AMERICA.

COBBETT'S YEAR'S RESIDENCE IN AMERICA, WITH A MAP (_Price_ 5s.); treating of the Face of the Country, the Climate, the Soil, the Products, the Mode of Cultivating the Land, the Prices of Land, of Labour, of Food, of Raiment, of the Expenses of Housekeeping, and of the usual Manner of Living; of the Manners and Customs of the People; and of the Institutions of the Country, Civil, Political, and Religious; in three Parts. The Map is a map of the United States. The book contains a Journal of the Weather for one whole year; and it has an account of my Farming in that country; and also an account of the causes of poor Birkbeck's failure in his undertaking. A book very necessary to all men of property who emigrate to the United States.--W. C.

THE ENGLISH GARDENER.

COBBETT'S ENGLISH GARDENER (_Price_ 6s.); or a Treatise on the Situation, Soil, Enclosing and Laying-out of Kitchen Gardens; on the Making and Managing of Hot-beds and Green-Houses; and on the Propagation and Cultivation of all sorts of Kitchen-Garden Plants, and of Fruit-Trees, whether of the Garden or the Orchard. And also on the Formation of Shrubberies and Flower-Gardens; and on the Propagation and Cultivation of the several sorts of Shrubs and Flowers; concluding with a Kalendar, giving Instructions relative to the Sowings, Plantings, Prunings, and other labours to be performed in the Gardens, in each Month of the year.--A complete book of the kind. A plan of a Kitchen-Garden, and little plates to explain the works of pruning, grafting, and budding. But it is here, as in all my books, the Principles that are valuable: it is a knowledge of these that fills the reader with delight in the pursuit. I wrote a Gardener for America, and the vile wretch who pirated it there had the baseness to leave out the Dedication. No pursuit is so rational as this, as an amusement or relaxation, and none so innocent and so useful. It naturally leads to Early Rising; to sober contemplation; and is conducive to health. Every young man should be a gardener, if possible, whatever else may be his pursuits.--W. C.

THE WOODLANDS.

COBBETT'S WOODLANDS (_Price_ 14s.); or, a Treatise on the preparing of Ground for Planting; on the Planting; on the Cultivating; on the Pruning; and on the Cutting down of Forest Trees and Underwoods; describing the usual Growth, and Size, and Uses of each sort of Tree, the Seed of each; the Season and Manner of collecting the Seed, the Manner of Preserving and Sowing it, and also the Manner of Managing the Young Plants until fit to plant out; the Trees being arranged in Alphabetical Order, and the List of them, including those of America as well as those of England, and the English, French, and Latin name being prefixed to the Directions relative to each Tree respectively.--This work takes every tree at ITS SEED, and carries an account of it to the cutting down and converting it to its uses.--W. C.

A TREATISE ON COBBETT'S CORN.

COBBETT'S CORN-BOOK (_Price_ 5s.); or, A Treatise on Cobbett's Corn, containing Instructions for Propagating and Cultivating the Plant, and for Harvesting and Preserving the Crop, and also an Account of the several Uses to which the Produce is applied, with Minute Directions relative to each Mode of Application. This edition I sell at 5s. that it may get into _numerous hands_. I have had, even _this year_, a noble crop of this corn; and I undertake to pledge myself, that this corn will be in general cultivation in England in two or three years from this time, in spite of all that fools and malignant asses can say against it. When I get time to go out into the country, amongst the labourers in Kent, Sussex, Hants, Wilts, and Berks, who are now _more worthy_ of encouragement and good living than they ever were, though they were always excellent, I promise myself the pleasure of seeing this beautiful crop growing in all their gardens, and to see every man of them once more with a bit of meat on his table and in his satchel, instead of the _infamous potato_.--W. C.

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IV. MANAGEMENT OF NATIONAL AFFAIRS.

THE CURSE OF PAPER MONEY.

THE CURSE OF PAPER MONEY; showing the Evils produced in America by Paper Money. By WILLIAM GOUGE; and Reprinted with a Preface, by WILLIAM COBBETT. _Price_ 4s.

POOR MAN'S FRIEND.

COBBETT'S POOR MAN'S FRIEND (_Price_ 8d.); or, a Defence of the Rights of those who do the Work and Fight the Battles: my _favourite_ work. I bestowed more labour upon it than upon any large volume that I ever wrote. Here it is proved, that according to all laws, Divine as well as human, no one is to die of hunger amidst abundance of food.--W. C.

MANCHESTER LECTURES; price 2s. 6d.

COBBETT'S MANCHESTER LECTURES. A small duodecimo volume, containing Six Lectures delivered at Manchester in the Winter of 1831. In these lectures I have gone fully into the state of the country, and have put forth what I deem the proper remedy for that state. I fully discussed the questions of Debt, Dead Weight, Sinecures and Pensions, Church, Crown Lands, Army and Navy; and I defy all the doctors of political economy to answer me that book. It contains a statement of the propositions which, please God, I intend to make as a ground-work of relief to our country.--W. C.

USURY LAWS.--Price 3s. 6d.

USURY LAWS; or, LENDING AT INTEREST; also the Exaction and Payment of certain Church Fees, such as Pew Rents, Burial Fees, and the like, together with forestalling Traffic; all proved to be repugnant to the Divine and Ecclesiastical Law, and Destructive to Civil Society. To which is prefixed a Narrative of the Controversy between the Author and Bishop Coppinger, and of the sufferings of the former in consequence of his adherence to the Truth. By the Reverend JEREMIAH O'CALLAGHAN, Roman Catholic Priest. With a Dedication to the "Society of Friends," by WILLIAM COBBETT. Every young man should read this book, the _history_ of which, besides the learned matter, is very curious. The "Jesuits," as they call them, in France, ought to read this book, and then tell the world how they can find the _impudence_ to preach the _Catholic Religion_, and _to uphold the funding system_ at the same time.--W. C.

LEGACY TO LABOURERS; Price 1s. 4d.

Or, What is the Right which the Lords, Baronets, and Squires, have to the Lands of England? In Six Letters, addressed to the Working People of England; with a Dedication to Sir Robert Peel. By WM. COBBETT.

LEGACY TO PARSONS; Price 1s. 6d.

Or, have the Clergy of the Established Church an Equitable Right to the Tithes, or to any other thing called Church Property, greater than the Dissenters have to the same? And ought there, or ought there not, to be a Separation of the Church from the State? In Six Letters addressed to the Church Parsons in general, including the Cathedral and College Clergy and the Bishops; with a Dedication to Blomfield, Bishop of London. By WILLIAM COBBETT. Third Edition.

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V. HISTORY.

PROTESTANT REFORMATION; Price 5s.

COBBETT'S HISTORY OF THE PROTESTANT REFORMATION in England and Ireland, showing how that event has impoverished and degraded the main body of the People in these Countries; in a Series of Letters, addressed to all sensible and just Englishmen; with a list of the Abbeys, Priories, Nunneries, Hospitals, and other Religious Foundations, in England and Wales, and in Ireland, confiscated, seized on, or alienated, by the Protestant "Reformation" Sovereigns and Parliaments. This is the book that has done the business of the _Established Church_! This book has been translated into all living languages, and there are two Stereotype Editions of it in the United States of America. This is the source from whence are now pouring in the petitions for the _Abolition of Tithes_.--W. C. This new and cheap edition has been published in Monthly Parts, 6d. each, and is now complete in two vols., 2s. 6d. each vol.

ROMAN HISTORY; Price 6s.

COBBETT'S ROMAN HISTORY; Vol. I. in English and French, from the foundation of Rome to the Battle of Actium; selected from the best Authors, ancient and modern, with a Series of Questions at the end of each chapter; for the use of schools and young persons in general. Vol. II. AN ABRIDGED HISTORY of the EMPERORS, in French and English; being a continuation of the History of the Roman Republic, published by the same Authors, on the same plan, for the use of schools and young persons in general. This work is in French and English. It is intended as an _Exercise-Book_, to be used with my French Grammar, and it is sold at a _very low price_, to place it within the reach of young men in general.--W. C.

LIFE OF ANDREW JACKSON; Price 3s.

REGENCY AND REIGN OF GEORGE IV. Price 10s. 6d.

COBBETT'S HISTORY OF THE REGENCY AND REIGN OF GEORGE IV.--This work is published in Nos. at 6d. each; and it does _justice_ to the late "_mild and merciful_" King.--W. C.

LAFAYETTE'S LIFE (_Price_ 1s.); a brief Account of the Life of that brave and honest man, translated from the French, by Mr. JAMES COBBETT.

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VI. TRAVELS.

LETTERS FROM FRANCE; Price 4s. 6d.

MR. JOHN COBBETT'S LETTERS FROM FRANCE, containing observations on that country during a Journey from Calais to the South, as far as Limoges; then back to Paris, and then, after a Residence, from the Eastern parts of France, and through part of the Netherlands; commencing in April, and ending in December, 1824.

RIDE IN FRANCE; Price 2s. 6d.

MR. JAMES COBBETT'S RIDE OF EIGHT HUNDRED MILES IN FRANCE, in 1823 (the Third Edition); containing a sketch of the Face of the Country, of its Rural Economy, of the Towns and Villages, of Manufactures and Trade, and of such of the Manners and Customs as materially differ from those of England; also, an Account of the Prices of Land, Houses, Fuel, Food, Raiment, Labour, and other things in different parts of the Country; the design being to exhibit a true picture of the Present State of the people of France; to which is added, a General View of the Finances of the Kingdom.

TOUR IN ITALY.

MR. JAMES COBBETT'S TOUR IN ITALY, and also in Part of FRANCE and SWITZERLAND (_Price_ 4s. 6d.); the Route being from Paris through Lyons to Marseilles, and thence to Nice, Genoa, Pisa, Florence, Rome, Naples, and Mount Vesuvius; and by Rome, Terni, Perugia, Arezzo, Florence, Bologna, Ferrara, Padua, Venice, Verona, Milan, over the Alps, by Mount St. Bernard, Geneva, and the Jura, back into France. The space of time being from October 1828 to September 1829: containing a description of the Country; of the principal Cities and their most striking Curiosities; of the Climate, Soil, Agriculture, Horticulture, and Products; of the Price of Provisions, and of Labour, and of the Dresses and Conditions of the People. And also some account of the Laws and Customs, Civil and Religious, and of the Morals and Demeanor of the Inhabitants in the several States.

TOUR IN SCOTLAND.

TOUR IN SCOTLAND, by MR. COBBETT; the tour taken in the Autumn of 1832, and the book written during the Tour. It is a small duodecimo volume, 2s. 6d.

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VII. LAW.

MARTENS'S LAW OF NATIONS. Price 17s.

COBBETT'S TRANSLATION OF MARTENS'S LAW OF NATIONS; being the Science of National Law, Covenants, Power, &c. Founded upon the Treaties and Customs of Modern Nations in Europe. By G. F. VON MARTENS, Professor of Public Law in the University of Gottingen. Translated from the French, by WM. COBBETT. One of my first literary labours. An excellent Commonplace Book to the Law of Nations.--W. C.

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VIII. MISCELLANEOUS POLITICS.

COLLECTIVE COMMENTARIES; Price 3s.

COBBETT'S COLLECTIVE COMMENTARIES; or Remarks on the Proceedings in the Collective Wisdom of the Nation, during the Session which began on the 5th of February, and ended on the 6th of August, in the Third Year of the Reign of King George the Fourth, and in the Year of our Lord, 1822; being the Third Session of the First Parliament of that King. To which are subjoined, a complete List of the Acts passed during the Session, with Elucidations, and other Notices and Matters; forming, altogether, a short but clear History of the Collective Wisdom for the Year.

TWOPENNY TRASH; Price 3s.

TWOPENNY TRASH, complete in two vols., 12mo.

_Just Published, Price 6s., Boards_,

SIXTH EDITION, WITH MANY NEW RECEIPTS,

OF

THE ENGLISH HOUSEKEEPER;

OR,

MANUAL OF DOMESTIC MANAGEMENT;

Containing advice on the Conduct of Household Affairs; in a separate Treatise on each particular Department, and Practical Instruction concerning

THE KITCHEN, THE LARDER, THE CELLAR, THE PANTRY, THE OVEN, THE DAIRY, THE STORE ROOM, THE BREWHOUSE.

Together with

Hints for Laying Out Small Ornamental Gardens; Directions for Cultivating and Preserving Herbs; and some Remarks on the best Means of Rendering Assistance to poor Neighbours.

FOR THE USE OF YOUNG LADIES

WHO UNDERTAKE THE SUPERINTENDENCE OF THEIR OWN HOUSEKEEPING.

BY MISS COBBETT.

BOOKS FOR EMIGRANTS.

"If the emigrant require elementary works on any subject of domestic management--extending the term domestic matters outside as well as inside of the house--it is not too much to say that the name of Cobbett may be considered a guarantee that he will find the subject treated with completeness, and in a style at once simple and attractive. Whilst we say this, the reader must not be alarmed lest we design to thrust all Cobbett's political views down his throat. Like all strong-passioned men he was not unfrequently inconsistent; on subjects of social and politico-economical science especially, he was as often unsound as sound; he frequently threw himself into the stream of popular prejudice, not only closing his mind to the reasonings of others, but scarcely daring to use his own strong powers lest he should be convinced against his previous determination. But on the subjects embraced by the Cottage Economy, and others of a like character, Cobbett was and is a trustworthy instructor, and we hesitate not to say that the emigrant who will follow his instructions will, in a few years, find himself a wiser, a wealthier, a better, and, above all, a happier man, in consequence of having done so. The English Housekeeper is by Miss Cobbett, and bears evident marks of the Cobbett school of domestic management. The same wholesome healthy tone--the same simplicity of taste pervades all its recommendations; and even in the good sound mother-English in which it is written we recognise the pure source whence it sprung. It cannot be expected that we should examine all the receipts and pronounce our opinion on their merits. To confess the truth, we are not competent to the task. The reader, therefore, must be content with the information that this part of the work appears to be very amply stored with the good things of this world, and, what is more to the purpose, a very cursory glance has convinced us that the colonist family might avail themselves of the greater part of this division of the book with advantage and profit. The truly valuable portions of the work are those which relate to domestic management. We have not space to go into particulars, and extracts would scarcely serve any good purpose. As one might expect from a Cobbett, the chapter devoted to the Cellar contains some excellent directions for the making of British wines, many of which will be found applicable to New Zealand and the Australian Colonies, and afford a cheap luxury to colonist's family. Here also we have some useful directions brewing, in addition to the instructions given in the Cottage Economy. Cookery for the Sick, and Cookery for the Poor, are two valuable chapters; and it is an additional recommendation that many of the articles under these heads may easily be made at sea. In conclusion, we earnestly recommend the books to the emigrant's notice. The general instructions may be studied with profit during the voyage, and when fairly settled we have no doubt the colonist's wife would insensibly find the book constantly in her hand."--_New Zealand Journal_, Jan. 22, 1842.

THE ENGLISH HOUSEKEEPER; OR, MANUAL OF DOMESTIC MANAGEMENT.

"This excellent household book has now reached a third edition. We can recommend it heartily to every young lady who undertakes the management of her domestic affairs, not only for the valuable instructions it contains concerning all that relates to the kitchen and cookery, but for the sensible advice it offers to females in the most important duties of domestic life. This to us most interesting portion of the work is written in the plain, forcible, and convincing style of the author's late father. There is the same wholesome and practical advice put forward in that easy, familiar way which impresses itself indelibly upon the reader's mind. There are some observations upon the mode of educating daughters which should be attentively perused by every mother. There is a truth and beauty, and a spirit of kind womanly feeling in the chapter on servants. It is a noble vindication of the poor, which ought to be written in letters of gold upon the walls of the rich man's chamber. Of the culinary receipts, the directions for managing the pantry, larder, store-room, &c., we can speak in terms of unqualified commendation. The medical and miscellaneous receipts are numerous and valuable."--SUNDAY TIMES, January 30, 1842.

"If we had seen the _twentieth_ edition on the title of the 'English Housekeeper,' instead of the _third_, we should not have been surprised. We passed our humble opinion on the merits of this work upon its first appearance. Now we behold a new and improved edition, enlarged, and with numerous indispensible recipes, rendering it one of the most complete works of the kind that has come under our criticism; everything as regards housekeeping being laid down in a clear, concise style, not only of essential utility to the young housekeeper, but to the already experienced practitioner. Miss Cobbett must have devoted years to the production of the volume, for turn to what page you will, it abounds with striking and useful, as well as practical facts, so admirably arranged, that a very young lady might become, after a few hours' perusal, well qualified to discharge the domestic duties of a wife."--BLACKWOOD'S LADIES' MAGAZINE, 1842.

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G. PEIRCE, PRINTER, 310, STRAND.