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9.

THE BEST FAMILY MAGAZINE PUBLISHED!
ONLY ONE noun AND FIFTY CENTS PER YEAR.

.__...___..__.._1.._.._———
VOLUMES IX AND X.-”1880

BEADLE’S

HOME MONTHLY;

s AJOURNAL roe THE FIRESIDE AND HOME cmcLE.
« AND RE‘PosITonY or
BEL‘LES-LETTRES LITERATURE.

EDITED 1w mus. METI‘A VICTORIA VICTOR

”' Regular contribut‘nf

urea any. ~ a 3
MRS. BBLEN 1.. BOSNIOI. I 3‘
MRS. OARONB A. EALBERT. ,
mas. rmmossiunmn bum-rt
WM. '1'. OOGGESHALL, qu.
DR. JOHN K. FRANCIS.
DR. B. L. ST. .7033.
MRS. STARR KING.
KISS PHOEBE CARY.
CLARA AUGUSTA. .
This beautiful Magazine is now recognized as onc‘of the bent
mmlly journals published in tlus country. It embraces 
9n

i‘k

Exquisite Tales, Choice Poetry, Papers on Literature, Essays
Home Themes. Splendid Papers on Health,
Home Hints and Helps, to. ac. ‘

’ While in its e ’iorial management are brought to bear talent and t.
nee: which

" front rank of papers and desirable monthlies. ) , :
 Published by BEADLE a; was, i
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ve not fallcé u. place thxs Magazine in the V0 y. ~

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we‘w- ‘

er» "rm—.2 a

   
    

  

 

 

5

  
 
  
  

1r

Companion to the Dime Coolitgggyd

R601" Book"

EMUODYI‘SG TIIK ‘

LATEST AND BEST INFORMATION
you THE
American Household.
‘ A DIRECTORY Fon'

The Parlor, the Nmmorjn the §i(-k-r<)onL,
the 'L‘oilet, and the Iiitchon.

I3Y MIZS. VIC'l‘Oll.

NEW Yomgmn BUFFALO:

I R \VI N 1). I3 113 ADIJF}, F'TIB 13181! E R,
137 William St., N. Y., and 2127 Main SL, Buffalo. I

 

Entered according m Act of Congress, in the yen 1869,
‘ BY IRWIN P. BEADLE,
3 ln the Clerk's Office of the District Court ofthe Unith Staten lo:

the Southern diltfict of New York.

 

 

CONTENTS. ’

Page Page

Tm; P, m, : I’apier-Mache, . 15
T CI , (‘4 ,‘ ,ton 8 To Take Ink-Stains out of a.

9 ‘90’0 ""Pf "'5 8 Colored Table-Cover, 15
Direcmmfif‘)" (’"rlmts’ 8 Ottomans and Sofas 15
To (Hm-m lurku-v Gal'pcts’ 8 ()il-l’aintin s ’ 15
Non.” m curling" 8 Straw-Mattide 1;")
To lazxtnwt (“,1 0" Sporma' Cane-Bottom Chairs, 15

co“ front] ". harm" cm" 8 , To Clean Alabaster, 15
To Make Stair-burpets Last, 9 t To Keep a move “right 16.
‘ ‘- ' x l - i. ’
S,<“°{‘,l’, (31%???" |, , g 1 To Crystalhze Baskets, 16
T0 S‘ :22] (1'?! PK," :, 1 \ Varnish to Color Baskets, 16
“0 L l‘féYU'J-I 1': 3’ 1;, E To Imitate Coral Baskets, 16
Hunt“- (‘mm-‘P’ , How to Fix Drawings, 16
10 (Jean Looking—Glasses, 10 , To 00,“, B,“,,.,wings 17
'1‘” (21mm walk] N)?“ n ‘ IIow to'KeeIi-igatbered Fruit
'10 Clean ()il-l amtmgs, 11 t and Flowers Fresh, 1.,
To Um" M‘""’¥:’E”‘-}'v etc" 11 I To Take Stains out ofIvory, 18
'lo l’reserve Ulltllng, and ,Hm,” in “mung, 18

Clean it,
To Take Stains out of Ma-
hogany, , ..
To Remove Marks from a
Table, 1
To Clean Brass Ornaments 1
To Clean Marble, 1
To Clean Lamps, 1
1
1
1

’ Good Furniture Polish, 18
_) 1 Composition to make Color-
ed Drawmgs and Prints
resemble Oil-Paintings, 18
, Preserve Flowers in Water, 18
i v
| Tim I\ nasuar AND SICK-
; Koo.“ :
Clothing of Infants, 19
V

J

To Clean I’aint,

Painted Rooms, , 3 1 Sleep. 19
To Polish Mahogany, 3 ‘ \Vaking Suddenly, 20
To Remove Grease from  Restlessness at Night, 20
Books, 13 Ointment for Seurf in the
To Prevent. Mould in Books, Heads of Infants, ‘20
Paste, Ink, and Leather, 13 . Teething. 20
To Keep the Sun out, 14 ‘ Vaccination, 20
To Clean' Silver-Plated Can- A Few Rules, 21
dlestieks, 14, Worms in Children, ' 21
To Remove Rust from Fine- l About Children, 21
ly-Finished Steel, 14‘1 Hair of Children, 21
A Substitute for Venetian j Hooping-Cough, 22
Blinds, 14', llysentery, 22
Curtains before Doors, 14 Scarlet Fever, 22
Two or Three llints, 15 ‘ l’utrid Sore Throat, etc., ‘22
Floor Oil-Cloths, 15‘, A Cure for Burns, 22
Rosewood li‘urniture, 15 , Scolds, 22
Paper Fire-Screens, 1

5 ‘ Body in Flames, 2*

 

   
  
   
    
   
   
 
   
  
 
 
 
   
   
   
 
 
   
 
   
  
   
   
  
   
 
    
  
 
    
   
  

 

iv CONTENTS.

- . Page
Scztld Head in Infants, 23
Prevent Colds in Cliiltll't n, 23
(lure for the Croul‘), 24
'l‘rentment ot' the i leztsles, :34
Poisons, with their Anti-

dotes and Remedies, 21:
Caution in Visiting Sielt~

Rooms, {23
Useful Medical llints‘, :2.”
Remedy for Sore Throat, 2|;
Remedy for Bronchitis, Lei
For Cough, :13
Turnip Syrup for Alljection

of the Lungs, :27
To take Castor Oil, 2'7
l’oultiee for 11 Foster, 27
Frosted Feet, 27
For Frosted Flesh, 27
Remedy for lilistered Feet

)

from Walking, 27

Bruises, Stings, ete., :37

To Remove a Cataract or
Film growing on the Eye, 28

Dirt in the Eye, 23
Lime, in the Eye, 29
To Kill l‘ltll'ng‘r‘. and other
Insects in the Eur, ‘39
Apoplexy 11ml Fits, :39

Sutl'oention from (hues, &e., :21)

Nose Bleeding, 29
Bodies in the Throat, 21!
Cure for llezuluehe and all
Neurulgic l’nins, 30
To Prevent \Vounds from
Moi'til‘ying, 30
“'arts, 30
(forns, ' 31)
To Cure 4 Felon, :‘,o
Mustard Poultices, 30
l’ullinte t'or Toothache, 3}
Acid Stomach, 31
To Stop the Bleeding of n,
“'ound. ' 3
Cure for Flux, 3
For Diseases: ot'the Bowels, I".
For (‘holeru lllorhus, 31
Cure for Dysentery, 3
Diarrhea, "2

 

 

P

To Prevent the'Nnils Grow-

ing down into the Toes,
Cooling‘tm,
Cure for llydrophohin,
(hire for Ringworm, etc.,
Cancer,
Godfrey’s Cordial,
l)r. Davies‘ (lout Mixture,
l)eeoetion of Sursnpurilla,
'l‘hieves' Vinegar,
Remedy for the Asthma,
llluekherry Syrup,

n
.2
n.

(3.2

‘.‘L
“.2

To l’urit'y the Atmosphere of

a Sick—Room,
Cure for Lock-jaw,
(‘ure t'or Bronchitis,
l’ittingr of Small-Pox,
liar—ache,
Bunions,
Relief of Neurnlgin,
Cold Water to Cure Scolds,
To A ) ily Leeches,
Smal -l’o.\’,
T 'phns Fever,
3 umps,
lioils,
To Remove Proud Flesh,
Foon FOR THE SICK:

35
0 ~
0")
35
9

U

36
36
36
37

38

A Strengthening Jelly for

Invalids,

u

Mutton Custard for Bowel
Complaints or (101151qu-

tive Cases,
Chicken Beef, etc.,
'l‘oust-Wnter,
Rice Jelly,
For lh'end Jelly,
(hilves' Feet Broth,
l’unzulu,
Reef-Ten,
Wine Whey,
“'nter Cruel,
Milk Porridge,
Rice Gruel,
Medicated Prunes,

Tun Toxus’r :

The Hair,

   

    

Page

To Remove Dandrufl', 43

CONTENTS.

I

A Capital l’omade, 4:; '
Twigg's Receipt for Hair, 43 '
Randoline for the Hair, 4:}
Hair-Curling Liquid, 4% ,
Oil of Roses, 4:3
Tm; Tizl-zrn: 44 i

To Clean the Teeth and

(lnms, 4:")
Quinine Tooth Powder, 4.?
Prepared Charcoal, 4.3
Peruvia'm Rark Powder, ‘4’)
llomeo mthic Chalk, 43
Cnttle-l"ish Powder, 4')
Lip Salve, 45

Tm; Runs: 46

To Remove Stains from the
Hands,
To Improve the Hands and

46

Arms, 46
Ointment for the Hands, 46
Cbapped llands, 46

Tim COMPLEXIONZ 47
To Preserve it, 47
Wash for a ltlotched Face, 47
To Remove Sunburn, "
To Remove Freckles,
For Removng Tan, lilotch-
es, Freckles, Pimples, 4T
halydor for Complexion, 47
Cosmmcs, Pearcnes, &c: 47

l
47

Face Powder, 47
Pearl Powder, 4?
Rowlnnd's Macassar Oil, 48'
()tto of Roses, 4s

Economical Scents,
To Make a Scent resemble
Violets, 4,
Odors for the llamlkerchiet‘, 4
The Alabama l’ert'nme, 4a
The losphorns Bouquet, 4‘,»
Bouquet d';\mour, 4g.
Bouquet des Flenrs du Val
d'Andorre,
Rose Water,
Superior Cologne,

48

g
s;

4‘."

49

49
A

Page
To Miie Cologne Water, 49
Scented \Vushbull, 49
Court Plaster, 50
Palm Soap, 50
(Mel “'indsor Soap, 50
Turkish Rouge, 50 '
To Blacken the Eye-lashes, 50
llints about lh'ess, 50'
CARE or CLOTHING, &c: 51
How to Preserve your Furs, 52
\Voolen Articles, 52
To Clean Silk, . 53
‘ To Clean \Vhite Feathers, 54
To Curl Feathers, ‘- 54
To Cleanse (lold, 0 54

 

    

To Clean White Kid Gloves, 54
To \Vash Colored Kid or

lloskin Gloves, 54
To Clean I’lptir Brushes, 5;")
To \Vash ibbons, 5.’
To restore Peach-Color Rib-

bon when ann' Red, 55
To Wash Crochet ,ace, 5-")
To \Vash Colors, 56
To Remove Mildew, 56

To Prevent Bonnets being

Injured by the Hair, 57
Oil of FloWers, .57
Tar: KITCHEN: 57
T0 Can Fruit, 57
Peaches in Cans, 57
Reybold's Plan, 53
Pears, 58
Quinccs, 58
Plains, 58
Strawberries, 53
Raspberries, 59
Blackberries and Whortlc-
berries, 5
Tomatoes, 59
Peas, Reans, etc., 59
Green Corn, 5‘.) '
Preserving,r Pears and Ap-
ples,
To Preserve Fruit Jellies
from Mold, a ' 60
To Prevent “ Graining,” 60
it

  

Page

Mnmxarz: 6!)

Green Corn Omelet, m

Artilieinl ([vslers, m

I Tough Ment, (ll
_'I‘n Keep Hnet, m
Substitute for (‘oll'em (:1

To Make \anel‘ ('ulil. (31
Simple Mode of l’nril‘ying

Waiter, Ill
Cuttingr Butter in (Ynltl

\Ventlu'r, 411
To Keep )lenl Frozen, H:
To Keep l‘lggs l’resll, 0;!
To Keep (lldx'l’ Sweet, 6:

Tu Keep Snwketl Hum, 625

To Keep Potatoes from

Sprouting, (1-3
Rancid Butler, 62
To Protect Dried Fruit from

\Vurms 132
Art of 'l‘en—Mnking, 6:}
Economicflisenl'Nutmegfl, 2“.
To Make“ re Wine 01' Ap-

p 05:, 63
Pic l’lnnt \Vine, (3:;
Blackberry Wine, o til
Raspberry Wine, "4

CONTESTS.

 

 

. _ Page
Cherry “'ine, 6L
l‘:l(lt‘l‘ Wine, 65
Elder \Vine flavored with
Hops, ()5
Grape Wine, 65
(‘nrrnut \Vine, 65
(‘uld Water Vinegar, (1‘;
Sugar Vinegar, (:45
Jlmn-y Vinegar, (1.“,
Perry Vinegar, ' (:6
llnspln-rr)‘ Vinegar, (:6
Yeast Cakes, 66
Soup, 67
Soup-Made COM, 67
Lnbur Saving Soup, 67
PICKLES: 68
To Pickle Cucumbers, 63
Mungoes, (in
Tomato Cnlelin , 039
(lreen Tonth lP’iclde3, 6'.)
Patches, 6'.
To l’iekle in Brine, TU
Tumult) Climnler, 70
East India l’ickle, 7O
lee Cream, 70
The Cook's Table, "

 
   
  
 
   
  
 
  
   
  
   
  
   
   
  
  
   

'1‘ I [143 _ a

:IJiHlQ Liecipe BOOI’L-

I§TRUDITCTIOX

“'r: have systematized the recipes in this hook hy divitl—
ing them into departments to facilitate the s‘arch’of the
housekeeper after information. By hrevity and variety,
we have compressed as much into our little volume as is
spread through other more imposing hooks. The children
and the sick' have heen especially rcmemhered in dhr re-
Searches after what, is useful. Many women, at the heads
of families, have the tenderest hearts and most earn-
est desires to do their duty to these, yet who, from want
of the experience which only many years can give, often
are at a loss in times of danger, accident, or emergency.
Many important directions will he found for their use. In
all departments we have sought to give only such recipes
as are most, likely to he needed. Canned fruit; are so
generally taking the places of sweetmeats, and are H) much
superior in flavor, and favorahle to digestion, that we have
given them full attention; the recipes are either our own,
or such as we know, from experience, to he good,

Neatness and elegance are not at variance with econo-
my; a good taste helps to make the mmt out of the least
material. llints will he found for the preser 'ation of
furniture and the order and arrangement of the parlor;
and for the, pleasing tritles as well as the necessarv carcs‘
0f the toilette. W '

If the housewife “ wishes to linOw,“ or “has forgo‘ten,”
or “ wonders how‘" very likely she will [ind w hat she
wants by a peep within the Dim; incur]: Both.

 

g". .3?

 

 a. .,

;.‘;ém‘ -

I

8 THE DIME RECIPE BOOK.

&) A
TIIE ARI-OR.

_ 1 . CARI’E'I‘S.——lf yo wish to select a carpet for
',,,alv’Vays chmse s all figure, as they are the
p , , “(I will do best rrice.

' .DiiiC'fl'oxs roa CA in*i~:1‘.~‘.—-(.‘arpets should he taken up and
shaken thoroughly, it‘ in comtant use, as ol'ten as three or
four times in a year, as the dirt that collects underneath them
Wears them out very fast. St 'aw kept under carpets will
'make. them wear much longer, as the dirt will rift through,
and keep it from grinding out. (,‘arpcta should he taken
up as ol'ten as once a year, even it" not much used, as there
is danger of moths getting into them. If there is any ap-
pearance of moths in carpets when they are taken up,
Sprinkle tohacco or black pepper 0. the floor hel'ore the
carpets’are put down, and let it remain after they are laid
down. When the dust is well shaken out of carpets, it
there are any grease spots on them, grate on pottcr's clay
very thick, cover them with a brown paper, and set on a
warm iron. It will be necessary to repeat this process
several times to get out all the grease. .

To CLEAN Trith (Mantra—To revive the color of a.
Turkey carpet, heat it well with a stick till the (last. is all
out, then with a lemon or sorrel juice take out the spots of
ink, it' the carpet he stained with any; wash it in cold
water, and afterward shake out all the water from the
threads of the carpet; when it is thoroughly dry rub it all
over with the erumh ot' a hot wheat leaf, and if the weather
is very line hang it out in the open air a night or two.

MUTHS 1N C.u:r1-:'r>‘.-——To prevent moths from injuring
~arpets, huy halt' a pound of gum camphor, and that will
saw all the. carpets in your house for a year, hy placing a
few little crumbs under the edges of the carpets without
morng them.

To Exrnae’r o”. on Srizmucxri mow A (harm, on
ornra WooLI-:.~t.—lt' oil has been spilt on a carpet, that

art of the carpet must. lie loosened up, and the floor he-
ncatfil it well scruhhed with warm Soap and water, and
i'nller’s earth; otherwiw the grease will continue yet to
come through. You may extract some of the oil hy wash-
ing that part. of the carpet with cold water and a cloth.
Then spreadbver it a thin coating 01‘ scraped Wilmington

 
    
 

. A
ma mama. 9

clay, which should be renewed every two or three hours.
It‘ you have no Wilmington clay, take common mag-
nesia. ,

To remove spots of spermaeeti, scrape off as much as
you can with a lznit'e, then lay on a thin, soft, white paper
upon the spots, and press it with a warm iron. By repeat-
ing this you may draw out, the spermaeeti. Afterward rub
the cloth where the spots have been, with some very soft
brownish paper. .

Wilmington clay, which may 1.01M in small round balls,
is excellent for removing grease spots however large.
Scrape down a sutlicient quantity, and rub on the spot,
letting it rest an hour or more, then brush it off, and con-
tinue to repeat the process. The genuine Wilmington
clay, pure and unmixed, is far superior to any other grease
ball sold by all the druggists, ‘

To MAKE Sum CARPETS Lama—Slips of paper should
always be placed over the edges of the stairs, under the
carpet. This will diminish the friction between the carpet
and the boards underneath it. The strips should he in!
length within an. inch or two of the width of the carpet,
and four or five inches in hreadth, as convenient. This
simple. expedient will preserve the carpet half as long
again as it would last without the strips. \ .

CmcarCAItI-icrixn.-Se\v together strips of the cheapest
cotton cloth, of the size of the room, and tack the edges
to the tloor. Then paper the cloth as you would the sides
of a room, with any sort of room paper. After being we“
dried, give it two coats of varnish, and your carpet is fin-
ished. It can be washed like carpets without injury, rd-
tains its gloss, and, on chambers or sleeping-rooms, where
it will not meet rough usage, will last for two years, as
good as new. .

To “'Asn (Harms—Shake and heat it well; lay it upon
the floor, aml tack it firmly; then with a clean flannel
wash it over with a quart of hulloek‘s gall, mixed with three
quarts of soft cold water, and rub itotf with a clean flannel
or house-cloth. Any particularly dirty Spot should be
rubbed with pure gall.

To Swmtr (harms—The oftener these are taken up and
shaken, the longer they will wear, as the dust and dirt un-
derneath grind them out. Sweep carpets with a still' hair

 

 

 

  

10 THE DIME, RECIPE BOOK.

brush, if you wish them to wear long or look well. At any
rate keep a good broom purposely for the carpet.

HOUSE-CLEANING.——ln cleaning a room, the carpet should
come up first, not only because of the dust, but to give the
floor all day to day, not leaving it to be scrubbed last, as
we have séen some bad managers do, and pay for it by in-
fluenzas. Where the walls are papered, they should next
be swept With a clean towel pinned tirmly round a broom,
if there is not a brash l§cpt for the purpose. The ceilings
of chambers are usually whitewashed; this is the next pro-
ceeding; and the walls scrubbed, it' painted or hard tin-
ishcd. 'l'hen eptne windows and woodswork, in all things
being careful to hse as little slop as will thoroughly answer
the purpose. In cleaning wood-work, use little soap, but
plenty of clean water, which will prevent discoloration. 1f
dirty spots and patches are with oil’ the year round, faith-
fully, there will be much less need of scrubbing the [wards
bare in “house cleaning.” Oak, or dark woods, now so
much the fashion, need not be touched, with good care,
more than once a year; frequent dry rubbing will answer
every purpose. ‘Spots “grease may he removed from un-
painted tioors by soaking and rubbing them with turpen-
tine, and afterward washing it of? with soap or pcarlash.
If they are. inveterate, make awpaste of a quarter of a
pound of potter’s clay, and the same quantity ot',pearlash,
stirred into a quart of boiling water; spread a. thick coat
0n.the floor, and leave it ten or twelve hours.

‘3: To CLEAN Loot:ixn-(lt.assi-:s.——Keep, for this purpose, a

piece of sponge, a cloth, and a silk handkerchief, all en.
tirelv free from dirt, as the least grit will scrateh the fine
inn-face of the glass. First, sponge it with a little spirits
of wine, Or gin and water, so as to clean otl' all spots; then
(last over it powder-blue, tied in muslin; rub it lightly and
quickly oil" with a cloth, and timsh by rubbing it with a
silk handkerchief. Be carcfulnot to rub the edges of the
frames.

To CLEAN LOOKING-GLASSES—ANOT"142R Warn—Take a
newspaper, or part of one, according to the size of the
glass. Fold it small, and dip it into a basin of clean cold
water; when thoroughly wet, squeeze. it out in your hand
as you would a sponge, and then rub it hard all over the
face of the glass, taking -are that it is not so wet as to run
down in streams. In fact, the paper must only be com-

 

  

ms “31.03. 11

pletely moistened, 6r dumped all through. After the glass
has been well rubbed with wet paper, let it rest a few min-
utes, and then go over it with a fresh dry newspaper
(folded small in your hand), till it looks clear and bright-:-
whieh it will almost immediately, and with no further
trouble. '

This method, simple as it is, is the best" and most expe-
ditions for cleaning mirrors, and it will be found so on
trial—giving it a clearness and polish that can be produced
by no other process. It is equallyconvenient, s] y, and
ell'eetive. The inside of window frames may be nleaned in
this manner to look beautifully clear; the windows “being
first washed on the outside; also the glasses of spectacle
&c. The glass globe of an astral lamp may be cleane
with a newspaper in the above manner.

To CLEAN WALL Panza—The best method is to sweep
off lightly all the dust, then nib the paper with stale bread;
cut the crust off very thick, and wipe straight down from
the top, then begin at the top again, and so on.

To CLEAN 0n. PAINTINGS.—-Ci('am the picture well with a
sponge, dipped in warm beer; after it has become per-
fectly dry, wash it with a solution of the finest gum-dragon,
dissolved in pure water. Never use blue starch, which
tarnishes and cuts out the coloring; nor white of eggs,
which casts a thick varnish over pictures, and only Ilends
bad ones by concealing the faults of the coloring.

To CLEAN MAHOGANY AND Mannuz, AND Rns'ronr. MA-
nomsv Vattstsn.—L'se no soap on them; wash them in
fair water, and rub them till dry with a clean soft cloth.
A little sweet oil, rubbed on occasionally, give. them a
polish. Rub furniture with a cloth dipped in oil; then with
u. clean cloth, till dry and polished. Rubbing with sweet
oil will restore the spots frotn which the varnish bu been
removed. ’

To GIVE A Fries COLOR T0 MattotusY.—l.et the tables
be washed perfectly clean with vinegar, having first taken
out any ink-stains there may be, with spirits of salt. Use
the follouing liquid: )nto a pint of cold~drawn linseed oil,
put a mixture of ulkunet-root and rose pink in an earthen
vessel; let it remain all night; then, stirring well, rub
some of it all over the tables with a linen rag; when it has
luin some time, rub it bright with linen cloths.

 

  

 
  

  

12 THE DIME RECIPE BOOK.

To l’iu-zstcnvr: (itLtrlNG, AND CLEAN Ir.—It is; impossible
to prevent tlies from staining the gildng without covering
it; bel'ore which, blow oil the light dust, and pass a
feather or clear brush over it, but. never touch it with
miter; then, with strips of paper, or rather gauze, cover
the frames of your glasses, and do not remove till the tiles
are gone. ’

Linen takes of the gilding and deadens its brightness; it

should,‘therel'ore, never be used for wiping it.
t A gGOd preventive against tlies, is to boil three or four
leekg in a pint of water, and then with a gilding-brusli wash
over the glasses aml frames with the liquid, and the flies
willmot go neor the articles >0 washed. This will not in-
jure tlte frames in the least. Stains or spots may be re—
moved by gently wiping t em with cotton dipped in sweet
oil. Never clean gilded t' tunes; many, in doing this, have
ruined them. Several CUillS?0{ white. varnish is good to
preserve them, or they may be covered. Blow Off the
dust, instead of using even a soft cloth.

To TAKE Sums our or MAttoe.\.\'v.~ Spirits of salts six
parts, salts of lemon one part. Mix; then drop a little on
the stains, and rub them till they disappear.

To Rmtovr. MARKS rqu A TABLE—“I a whitish mark is
lM't. on a table, by carelessly setting on a pitcher of boiling
watep; or a hot dish, pour some lamp oil on the spot, and
rub it hardwith a soft cloth. Then pour on a lime spirits
ot'.wine or cologne water, and rub it dry with another
cloth. The white mark will thus disapp air, and the table
look as well as ever.

To (‘max luass ()nNAMtaxis—Brass ornaments, that,
have not been gilt or lacquered, may be cleaned, and a

I very brilliant color given to them, by washing them with

alum boiled in strong lye, in the proportion of an (mum) to
a pint, and afterward rubbing them with a strong tripoli.

To CLEAN MAItnLL—Jl‘o cleanse marble §tained with iron
rust, apply lemon~juiec to it with a clean rag and wash
with warm water. If soiled with dirt, wash it ‘with soap
and “ l‘aris white."

'l‘o (,‘maAN Litters—Bronzed lamps shOnld be wiped 'at'e-
fully; it" oil be l'rerpn-ntly spilled over them, it will cause
the bronzing to be rubbed oll' sooner than it would disap-
pear by w tar. truss lamps are best cleaned with crows,

 

  
    
  
 
 
 
 
 
 
 
   
   
  
 
 
 
 
    
   
  
 
 
 
 
   
 

 

ms. PARLOR. 13

or rotten stone and sweet oil. Lacquered lamps may be
washed with soap and water, but should not be touched
with acid or very strong lye, else the lacquer will soon
come oil. When lamps are foul inside, wash them with
potash and water, rinse them well; set them before the
tire, and be sure that they are dry before oil is again put
into them.

Lamps will have a less disagreeable smell, if, before
using, the eottons be dipped in hot vinegar, and dried.

To clean ground glass-shades, wash the inside carefully
with weak soap and Water, lukewarm, rub them very lightly,
and dry with a soft cloth. "

Tm: Birs'r WAY TO Crux Rust—Wring out a clean.
flannel, and take up as much whiting in powder as will
adhere to it. With this rub the paint; it will soon remove
all dirt and grease. Then well wash off the whiting witi ‘
clear water; and rub dry with an old silk handkerchief or
soft cloth, when the paint will look as well as new. This
method does not injure the most delicate colors, and pre-
serves the paint much longer than if cleaned with soap.
It is not applicable to paint that is varnished, as imitatidis
of oak, «kc.

PAINTED Rooms—The offensive smell'of rooms newly
painted may, it is said, he I‘t‘mOVOd by simply placing
therein, for a night, a bucket of water with some haytn it.

To l’otlsn MAHOGANY FirnNiTL‘nL—Rub it with cold,
drawn linseed oil, and polish by rubbing with a clean, dry
cloth, after wiping the oil from the furniture. ~Do this
onee’a week, and your mahogany table! will be so finely
polished that hot water will not injure them. The reason
is this—linseed oil hardens when exposed to the air, and
when it has filled all the pores of the wood, the surface be.
comes hard and smooth, like glass. .' ,

To REMOVE Gama; raox Becks—Lay upon the spot, a
little magnesia of powdered prepared chalk, and under it
the same; set on it a warm tint-iron, and as soon as the
grease is melted, it will be all absorbed, and leave the
paper clean.

To l’aizvrzx'r Mnurn 1N Booxs, PASTE, INK, Mn LEATHER.
—A few drops of oil of lavender will save a library from
mould; a single drop will save a pint of ink. A little salt
or white wine will also preserve ink from mould.

B

 

 

, eggs, well-beaten.

14 run mm: RECIPE BOOK.

To Paavsxr THE Bus or “is SUN rsou PASSING 'maouon
Wisnow Guss—l’ound gum tragaeanth to a powder,
and put it, for twenty-four hours, to dissolve in whites of
Lay a coat of this on your glass with a
soft brush, and let it dry.

To CLEAN SILVER-PLATED CANDLESTI(fKR—Silvcr-plntt‘d
candlesticks should be cleaned by pouring on the tops

boiling hot water, to remove the grease; when wiped dry,
use whiting, rubbing them until bright. It does not in-
jure plated ware at all. If sockets are too large for the
candle, wind the end with a paper, but it should not be in
sight. Always light them, to burn off the cotton, before
'setting them up, but leave them long enough to light with
case. .

To Ramon: Resr rnou FixaLY-Fisisnxn Swan—Rub
the (net with any kind of soft animal fat, and lay the ar-
ticles by, wrapped in thick paper, for two or three days;
thin, at‘ten cleaning, off the grease with a piece of soft
flannel, rub the spots well with powdered rotten stone, and
s‘eet-oil, after which the polish may be restored, by rub-
bing with powdered emery, on a soft leather; and the
process may be finished with finely-powdered chalk or
magnesm.

Suasrirurs ron Vssmm BLIan.—Instead of Venetian
blinds or outer shutters, where the sun is powerful, blinds,
or small curtains, of white hollund, toward the window,
and dark silk, or stuff, t0ward the room; and again, lined
curtains within, to be drawn close before the sun turns
round, and undraWn after it goes off. By this four-fold
protection from the summer heats, composed of materials
that would otherwise have been “lying by,” I have known
shutterless bed-rooms kept exceedineg cool and comfort-
able, which with a single white blind, and the windows
open during the heat of the day, were scarcely habitable.

CURTAINS BEFORE Doons.— In seme cottage sitting-rooms,
the garden door opens into them, and some other door
opposite insures a thoroagh draught, which, however
agreeable insummcr, is very comfortless in winter. Cur-
tains before‘the doors will make such rooms both snug and
pretty, and for those who settle dewn for a long winter's
evening, and are not likely to have much going in and
out, the trouble of undrawing them occasionally will be u

 
   

 
 
    

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a

'rns: mama. 15

small inconvenience, compared with the warmth and snug-
ness of the room when they are drawn. If properly hung,
they can he pushed aside from within or from without.

Two on Tnnn: liners—Never sit chairs to hit the paper
or paint on walls. It soon soils them, and injures the
chairs.

Keep your brass bright, your windows clear, and furni-
ture. dusted.

Keep mats at your door, and wash them often. Always
have the steps and entrance to your house clean. Keep a.
house-cloth, and a carpet broom. ,

FLooa ()1L-CL0Tns.—-ilzwe the dust wiped from them
often; but use soap and scrubbing-brush seldom, as they
wear off the paint. Use no hot water.

i Roswwoon Funmuns—Should be gently rubbed every
day with a clean, soft cloth, to keep it in order. ~

Parse meScnst—Should be coated with transpar-
ent varnish; otherwise they will soon become soiledand
discolored. ,

I’Arim-Maems—Articles should be washed with a sponge
and cold water, without soap, dredged with flour while
damp, and polished with a flannel. '

To run-3 Ixx-Sruss our or A COLORED Tutu Conn.—
DiSsolvc a teaspoonful of oxalic acid in a teacup of hot
water, and rub the stained part well with the solution.

Orronass AM) Sons—Whether covered with cloth,
damask, or chintz, will look much better for being cleaned
occasionally with bran and flannel. - a

0n. I’Amrixus—Uung over mantles are liable to wrinkle
with the heat.

S‘I‘RAW-Mnrmo.-Cleun it with a large coarse cloth?

dipped in salt and water; wipe it dry. The salt keeps i
from turning yellow.

CANE-BOTTOM Grunts—Turn up the chair-bottom, and
with hot water and a sponge wash the cane-work well, so
that it may become completely soaked; it" very dirty use
soap. Let it dry in the open air, or in a draught, and it
becomes as firm as at first.

To CLEAN A1.Anasrir.n.--Wash with soap suds. If
stained, white-wash the stains; let the white-wash remain
on several hours, then clean it oil'.

 

  

0

16 THE DIME RECIPE BOOK.

To KEEP A STOVE BRIGIIT.——-Mukc a weak alum-water,
and mix your British luster with it, perhaps two teaspoon-
fuls to a gill of alum-water; let the stove be cold, brush it
with the mixture, then take a dry brush, and rub the stove
till it is perfectly dry. Should any part, before polishing,
be so dry as to look gray, moisten it with a wet brush,
and proceed as before said. Warm water will do, if you
have no alum. Soap-suds is better than either.

To CRYSTALLIZE BASKETS.—Tzll\’e a small basket, about
the ,size of your hand, of iron wire or split willow; take
‘some lamp cotton, untwist it, and )vind it round every por-
tion of the basket; then mix alum in the proportion if
one pound to a quart of water, and boil till the alum is
dissolved; our the solution intd‘a deep pan, and in the
liquor sus; ad the basket Without allowing any part to
touehkthe pan, or to be exposed above the surface; let tb
whole remain properly at rest for twenty-four hours, when,
if you take out the basket, the alum will be found prettin
crystallized over all parts of the eottoned frame. After
this first experiment, it will be easy to extend the crystal-
lizing process to larger objects, and to adorn flowers with
alum crystals of various colors.

A VA muss 'ro COLOR Bakers—Take either red, black,
or white sealing-wax, which ever color you wish to make;
to‘every two ounces of sealing wax, add one ounce of
spirits of wine; pound the wax fine; then sift it through
a fine lawn sieve, till you have made it extremely fine;
put it into a large phial with the spirits of wine, shake it,
let it stand near the fire forty-eight hours, shaking it
often; then, with a little, brush the baskets all over with
it; let them dry, and do them over a second time.

,To Imn'rs Coma BASKETS—Make the basket of paste-
board in any shape you please; dissolve three sticks of
sealing-wax in a pint of alenhol; weto'the basket with this
mixture, and sprinkle on rice which has been about half
ground; let it dry, ahd repeat the process until the paste-
hoard is covered, after which paint it with the mixture
until it is red enough. A brush of hair or feathers should
be used.

How TO FIX PENCIL DRAWINGS—TWO table-spoonfuls of
rice boiled in a pint or pint and a half of water,- strain d
pass the drawing quickly through the liquid, which can e
done‘very easily by pouring it into a large flat dish.

   
 
   
   
  
 
    
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
   
   
   
 
    

   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    
  
 
 
 
 
 
 
   

THE PARLOR. , 17

star, To COPY ENGRAVixos.——'l‘ake a piece of good transparent
00n- oil silk, and place it over the print you wish to copy.
;h it Trace lightly with a steel pen and good common ink;
pm when the ink dries, breathe on it; Or, if a large subject,
mg, hold it over the vapor of warm water for a few seconds;
Isl], then place a piece of clean paper on the tracing, and rub
fou , it with the hand; on taking up the paper an accurate copy
will be found. Two copies ‘an be taken from the same
mt tracing. ,n
lie ()u—Take a piece of clean lantern-horn, lay it upon the
W- print or picture you wish to take oll'; then with a crow“
0" quill, dipped in Indian ink, draw every stroke of the (mt-
lS line upon the horn; when dry, breathe upon. that side of
‘0 the horn whereon you have made your draft, three or four
0 times, and clap it directly on a piece of white paper, with
8 ~ the drawn side downwards; then press it hard with the

palm of your hand; the drawing will stick to your paper,
and the horn come off clean.

How To KEEP Gum-mm anr AND FLOWERS ALWAYS
Fm;sn,—A friend has just int'ormed us that fruit and
flowers may be preserved from decay and fading by im-
mersing them in a solution of gum arabie in water two or
three times, waiting a suliieient time between each im-
mersion to allow the gum to dry. This process covers the
surface of the fruit with a thin coating of the gum, which
is entirely impervious to the air, and thus prevents the de-
cay ol‘ the fruit, or the withering of the flower. ()ur‘ friend
has roses thus preserved, which have all the beauty of
freshly plucked ones, though they have been separated
from the parent stem since June last. To insure success
in experiments of this kind, it should be borne in mind
that the whole surface must be completely covered; for, if
the air only gains entrance at a pin-hole, the labor will be
10st. In preserving specimens of fruit, particular care
SllOllld be taken to cOvcr the stem and all with the gum.
A K00<l way is to wind a thread or silk about the ste ,
and then sink it slowly in the solution, which should not (3
'so strong.as to leave a particle of the, gum undissolved.
{110 K111“ IS so perfectly transparent that you can with dif-
hculty detect its preme, except by the touch. Here
we have another simpko method of fixing,r the fleeting
beauty of nature, and surrounding ourselves ever With
those objects which most elevate the mind, relinc the taste,
and purify the heart. 13*

   

  

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THE DIME RECIPE BOOK.

   

18’

To TAKE STAINS our or IvonY.-—A little prepared white
chalk, tinged with sweet oil and sal volatile into a paste;
rub it on wet with a piece of wash-leather; let it remain
until dry, then brush it off.

PLANTs IN Rooms—The reason why plants fade so soon,
is because due attention is not paid to them. The mere
supplying with water is not 3 licient. The leaves should
be kept perfectly clean. “ as nmch washing were he-

a stowed, in London,” say: I)r. Lindley, “upon a pot-plant
as upon a lap-dog, the ne would remain in as good con-
dition as the other. The reasons are obvious. l’lants

bmtlie by their leaves; and if their surface is clogged,

by dirt, of whatever kind, their breathing is impeded or
lprevented. Plants perspire by their leaves; and dirt pre-

vents their perspiration. Plants feed by their leaves; and
dirt prevents their feeding. So that breathing, perspira-
tion, and food, are fatally interrupted by the accumulation
of foreign ‘matter upon leaves. Let any one, after reading
this, cast an eye upon the state of plants in sitting-rooms,
or well-kept greenhouses; let him draw a white handker-
'chief over the surface of such plants, or a piece of smooth
white leather, if he desires to know how far they are from
being as clean as their nature requires."

A VERY Goon Pomsn roa Fuasxrcnr.—Mix equal parts
of white wax, common wax, and white soap cut fine, in
the proportion of an ounce of each to a pint of water. Dis-
solve them over the fire until well mingled.

FURNITURE Puma—Beeswax half a pound, and a quar-
ter ofun ounce of alkanet root; melt together in a pipkin,
until the former is well colored. Then add linseed oil and
spirits of turpentine, of each half a gill; strain through a
piece of coarse muslin. Another: Wlute wax two ounces,
oil of turpentine one gill; melt the wax, and gradually
mix in the turpentine.

COMPOSITION To MAKE COLORED DRAwINes A'Nn Pmms
33mm”: PAINTINGS 1N Ola—Take of Canada balsam, one
ounce; spirits of turpentine, W0 0‘1130’35; mix them to-
gather. Before this composition is applied, the drawing or
print should be sized with a solution of isinglass in water,
and when dry, apply the varnishflth a camel’s hair brush.

t . .
To I’arzsanv: Frowsns 1N \VAfiR.—Mlx a little carbon-
ate of soda with the Water, and it will preserve the flowers

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THE NURSERY AND SICK-ROOM. 

for a fortnight. Common saltpeter is also a good preserv-
ative.

’i‘I—IIG NUIRSFJRX' AND SICIi-ROOBI.

(lun‘mxu or lsrasrs.~ln the first stage, of infancy,
Warmth depends on clothing alone, for there is no muscu-
lar movement.

Avoid a degree of warmth which produces sensible per-
Spiration.

Flannel and ealieo are the hest materials in all seasons.
Dress the child loosely, and fasten with strings, not with
pins. 4

The umhili ~al cord, navel, and belly hand, require much
attention.

Avoid keeping the. child‘s head too warm, or its feet cold.

Avoid chilling the child, or taking it abroad in cold
Weather.

Attend to the form and size of the child's shoes, so that
the feet shall not he cramped.

The practice of plunging,r infants into cold water, to run-
der them hardv, is exceedingly dangerous.

Let a child’s washing,r he very completer and carefully
performed. Keep the child alwva perfectly clean andmeat.

Be very attentive to ventilate the apartment. where a child
lives, but never expose it to draughts of air.

Begin early to form habits of personal cleanliness and
delicacy.

St.i-:r:r.—lnfants can not sleep too long; it is well when
tlley can enjoy a calm and long-continued rest, of whioh
they should by no means be deprived, as this is the great—
est support granted them by nature. A child lives eom-
paratively much faster than an adult; its blood flows more
rapidly, and sleep promotes more uniform circulation, and
facilitates digestion, while a horizontal position is favora-
ble to growth and development: Still, sleep should he»
proportioned to the ago. After six months, the time of
sleep ‘ean he regulated. An infant should always sleep
the whole. night in preference to the day, and as it grou's
older, a few hours mornng and afternoon; and, after a
while, to sleep after dinner will be sutlieient. After a
child is four or five years old, its time of sleep may he
shortened one hour every succeeding y ':\r, so that a child
of seven win not require to sleep more than eight or nine
hours

     

.1

 

    

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20 THE DIME RECIPE BOOK.

WAKIXG SUDI)ENLY.—T0 awaken a child with a noise, or
in an impetuous manner, is extremely injudieious and
hurtful; nor should it be carried from a dark room into a
glaring light, for the sudden impression of light debilitatcs
the organs of vision, and lays a. foundation for weak eyes
from early infancy.

RHS’I‘Ll-ZSSNICSS AT NthtT.—An infant is sometimes restless
at night; this is generally owing either to cramming it
with too much food, tight night-clothes, or being over-
heated with too many blankets, or it tnay have slept too
nmeh in the day-time.

()lN'l‘MEN'l‘ sou Sonar IN THE HEADS or Mums—Lard,
two ounces; sulphuric acid, diluted, two draehtns; rub
them together, and anoint the head once a day.

Tat-mumm—The first sign of teething is heat in the
mouth of the child—felt by the mother during sucking—
flow of saliva—biting and grinding the gums. A piece of
India rubber is better than coral, ivory, or any hard sub-
stance, for rubbing the gums. '

When the child is much distressed, have recourse to
medical aid.

When the bowels are confined, give without delay a
gentle purgative, such as castor oil, manna, magnesia, or
senna. The warm bath at ninety-six degrees soothes the
child.

A child‘s mouth should he often examined, even after
three years of age. Wayward temper, cough, and even
croup, have been traced to cutting a doubte tooth.

Do not hesitate to allow the child’s gums to be lanecd.

“autism—Young children, while cutting their first
set of teeth, often sutfer severe constitutional disturbance.
At first, there is restlessness and peevishness, with slight
fever; but not unfrequently these are followed by eon-
vulsive tits, as they are renunonly called, which depend on
the brain becoming irritated; and sometimes under this
condition the child is either cut oti' suddenly, or the foun-
dation of serious mischief to the brain is laid. The remedy,
or rather the safeguard, against these‘frightt'ul come.
quences is trifling, safe, and almost certain, and consists
merely in lam-ing the gum covering the tooth which is
making its way through.

VACCINATlON.—Cblltlr0n should be vaccinnfcd by the

 

 

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and
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yes

THE NURSERY AND SICK-ROOM. 21

time they are three months old, and before they begin to
teeth. It should be renewed every seven years.

A FEW Runs—Both over-feeding and under-feeding
produces scrofula and consumption.

The spoiled and petth cnild is injured both in health and
temper.

Avoid seasoned dishes, fried and salted meats, pastry,
uncooked vegetables, unripe. fruits, wine and rich cakes.

Insist 0n thorough chewing, or mastication.

Never tempt the appetite when disinclined.

Vary the food from day to day, but avoid variety at one
meal.

Animal food should be tender, and eaten with a little
Salt, vegetables, and bread.

Take care that the child‘s food is well cooked. Give no
new bread.

cht'tlll‘flts and confections are only to be given to
children in a very sparing manner, if given at all. Never
pamper or reward with eatablcs.

\Volms 1N Cnn.nm:s.——-.\ialte a strong sage tea, and dis-
solve in it a little saleratns; sweeten it, and, if preferred,
add a little milk. Salt and water is also good, especially
if there are symptoms of fits. Allow them no sugar or
sweetmeats, but plenty of salt in their food, which should
be plain, but abundant.

ABOUT Cnu.nm:.\'.——lh'ess children warmly, woolen flannel
next their person during the whole year. By every eon-
sidcration, protect the extremities. well. It is an ignorant
barbarism allows a child to have bare arms, and legs, and
feet, even in summer. The circulation should be invited
to the extremities; warmth does that; cold repels it. It
is at the hands and feet we begin to die. Those who have
cold hands and feet are ne'ver well. Plenty of warmth,
plenty of substantial food and ripe fruits, and plenty of
joyous out-door exercise, would save millions of children
annually.

Ham or Cnnmnnsn—It is a great mistake to plait the
hair of children under eleven or twelve years of age. The
process of plaiting more or less strains the hairs in their
roots by pulling them tight; tends to deprive them of their
requisite supply of nutriment, and checks their growth.
The hth of girls should be out rather short, and allowed to

 

 

22 was. mm: RECIPE BOOK.

curl freely. When they are about eleven or twelve, the
hair should be twisted into a coil, not too tight, nor tied at
the end with thin thread, but with a piece ‘of ribbon.

Wnooriso Comm—This disease should never be allowed
to take its natural course, but should be treated with rem-
edies appropriate to its distressing nature. Riding, well-
ventilated rooms, mild and loosening syrups, are very
beneficial.

DYSl-INTERY—is characterized by frequent and bloody
evacuations and continued fever. It requires perfect
cleanliness, and the instant removal of all evacuations.

SCARLET l"Evan—Requires a cool apartment, very free
ventilation, and frequent changes of linen. The nurse
should be one who has had this disease.

Scams? Panza—Rub all over often with bacon rind;
soak a piece in white ley, an put round the neck; let the
patient drink freely of cold water, and keep from the cold
air, but give fresh air; wash often with salcratus and
water, and let them drink it. This treatment has been
very successful.

I’urain Soar: Timon, AND MALIGNANT SCARLET FEVER.—
It has been ascertained by experiment that good fresh
yeast, taken internally, is a sovereign remedy for putrid
sore throat and malignant scarlet fever. Yeast, taken
freely, and applied, is also the remedy for mortification.

A (Juan ron Bows—Of all applications for a burn, we
believe that there are none equal to a simple covering of
common wheat flour. This is always at hand; and while
it requires no skill in using, it produces most astonishing
effects. The moisture produced upon the surface of a slight
or deep burn, is at once absorbed by the flour, and forms
a protection.

Seams—Treat the same as burns, or cover with scraped
raw potato; but the chalk ointment is the best. a the
absence of all these, cover the parts with treacle, an dust
on plenty of flour.

Bonv IN Matias—Lay the person down on the floonof
the room, and throw the tablecloth, rug, or other large
cloth over him, and roll him on the floor.

A Smrmremedy for burns is the white of an egg. It
excludes the air, and is healin". ,a

 

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ll-

1-9“

, rm: xnnsznv AND sch-aoom. . 23
Bonus—If the skin is much injured, spread some linen
pretty thickly with chalk ointment, and lay over the part,
and give the patient some brandy and water, if much ex-
hausted; then send for a medical man. If not much in-
jured, and very painful, use the same ointment, or apply
carded cotton dipped in lime-water and linseed oil. If you
please, you may lay cloths dipped in either over the parts,
or cold lotions.

Sumac as" Psarncr Ccas son A Beast—Take essence
Ol' peppermint and whisky, in proportions of one part
peppermint and three of spirits, and apply with cloths, and
it gives perfect relief instantly. Peppermint and sweet oil
is equally good, put on with cotton. This should be
always at hand, whenever there is danger from such acci-
dents, as it acts like a perfect charm, and will not fail to
relieve. '

ANOTHER—Beat an apple with salad oil until it is a
poultice, pretty soft; bind it on the part, and as it dries,
lay on fresh. You must be sure to pare, core, and beat
your apple well, so as not to break the skin about the
burn. It is said nothing has been found so sure to remove
the fire, and it is cooling and soothing in a high degree.
It is cheap, and always to be had in the season of apples.

Bssr AND QUICKEST.—0l.l, if you have lb—lliiSCOd, al-
mond, olive, or any other—linseed is best. Pour it over,
then sprinkle a thick coating of flour; then lay over a coat
of cotton-batting, or wadding. If you have in oil at hand,
apply the flour at once, without it.

Scam limo IN Bums—This complaint begins in
brownish spots on the head, and in a few days forms a
90M), and diseharges a thick, gluey matter, that sticks
upon the hair. The sores gradually increase, until the
Whole head is covered with a. scab, discharging this matter,
which is very offensive. The hair is to be cut off as close
as possible, and the head washed every night and morning
with lime water. This is easily prepared by slacking a
piece of quieklime, of the size of a hen’s egg, in a quart of
"at", and when settled, it is to be put into a bottle and
corked for use.

To l’mzvnsr Cows IN Cmmatcm—The best preventive
of colds in children is to dress them warm, and give them
exercise daily in the open air, and wash them thoroughly

 

 

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THE DIME RECIPE BOOK. .
every day in cold water, if they are strong enough to beafit ,
if not, add-a little warm water, and 'rub the skin dry. This
keeps the pores open. If they do take cold, give them a.
warm bath as soon as possible; if that is not convenient,
bathe the feet and hands, and wash the bod ' all over in
warm water, then give a cup of warm tea, and cover the
patient in bed. Avoid exposure the following day.

A SmrLr. Cum-1 ron rm: Chore—The Journal of Health
says, when a child is taken with croup, instantly apply
cold water—ice water, if possible--suddenly and freely to
the neck and chest with a. sponge. The breathing will
almost instantly be relieved. So soon as possible, let the
sull'erer drink as much as it can; then wipe it dry, cover
it warm, and soon a quiet slumber will relieve all anxiety.

TREATMENT or run: Mamas—The principal point in
this disorder, is to keep the eruption out upon the surface
of the body. Let the feet of the patient be immersed two
or three times a day in warm water, drinking freely of
thoroughwort tea, and taking care to be well wrapped up,
so as to produce perspiration. Saffron is very valuable;
let this and thoroughwort tea be the only drink. Mustard
ponltices applied to the feet are very useful. Let the
bowels be kept gently Open. Avoid taking cold.

List of the Principal Poisons, xvith their

Antidotes or Remedies.

OIL'or VITRIOL, AQUA Forms, Srmn- or SAUL—Magne-
sia, Chalk, Ehap and Water.

Emz'nc figure—Oily Drinks, Solution of Oak Bark.

SALT or Lenoxs on ACID or Susan—Chalk, Whiting,
Lime, or Magnesia and Water. Sometimes an Emetic
Draught.

Pucssm ACIn.—I’ump on back, Smelling'Salts to nose,
Artificial Breathing, Chloride of Lime to nose.

PEARLASXI, SOAP-LEKS, SMELLlNG-SALTS, Nmm, IIARTS-
HORN, SAL VOLATlLE.—L0m0fl-JUlCO, and Vinegar and
Water.

Anssxle, FLY Powmcn, on Win": Aksnmc, Kim's YEL-
Low, on YELLOW Ansnxrc.—Emeties, Lime-Water, Soap
and Water, Sugar and Water, Oily Drinks.

Mam:an Connosn'lc Sanimri-t, (‘ALonxLu—Whites of
Eggs, Soap and Water.

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TIIE xensamr AND sxcx-noom. 25

Oman, LAUI)A.\'l71\(.—— hnetie Draught, Vinegar and
\Vater, Dashing Cold Water on chest and face, walking up
and down for two or three hours.

LEAD, Winn: LEAD, Stuart or LEAD, Gouman’s Ex-
Tnaer.—l-lpsom Salts, Castor Oil, Emetics.

(iormzn, BLUE-grow, Ymnneats.-—Whitcs of eggs, Sugar
and Water, Castor-(til, (lruel.

Zixe.—Lime-Water, Chalk and Water, Soap and Water.

InoN.—-.\lagnesia, Warm Water.

“mung, llamoex, Xmu'rsnamz, Foxox.ova.——Exnetica
and Castor Oil, Brandy and Water, if necessary. '

I’OKSUNOUS Foon.—Emetics and Castor Oil,

(lauriox IN Visi'rixG Sick Rooms—Never venture into
a sick room in a violent perspiration (it' circtnnstances re-
quire, a continuance there for any time), for the moment.
the body becomes cold, it is in a state likely to absorb the
infection, and receive the disease. Nor visit a sick person
(especially if the complaint be of a contagious nature),
with an empty stomach ; as this disposes the system more
readily to receive the infection. In attending a sick per-
son, stand where the air passes from the door or window
to the bed of the diseased, not betwixt the diseased person
and any tire that is in the room, as the heat of the fire
Will draw the inl'eetious vapor in that direction, and much
danger would arise from breathing in it.

Usizi-‘l'i. M muesli llis'rs.—lt' a person swallow any poison
whatever, or has fallen into convulsions from having over-
loaded the stomach, an instantaneous remedy, more effi-

cient and applicable in a large number of tases than any
half-a-dozen medicines that we can now think of, is a. tea-
spooni'ul of common Salt and as much ground mustard,
stirred ‘apidly in a teacup of water, warm or cold, and
swallowed instantlv. It is scarcely down before it begins
to come up, bringing with it the remaining contents of the
SWING“; and lest there be any remnant of poison, how-
ever small, let the white of an egg, or a teacupt'nl of strong
0"".01‘» be swallowed as soon as the stomach is quiet; be-
'=Hl-"0 tile-<0 VCI‘y common articles nullil'y a larger number
of \‘irnlent poisons than any medicines in the shops. In
cases of scalding or burning the body, immersing the part
in cold water gives entire relief as inshmtaneously as light-
0

 

 

 

96

ninn'. Meanwhile get some common dry flour, and apply

it an inch or two thick on the injured part the moment it t
emerges from the water, and keep on sprinkling the flour
through anything like a pepper-box cover, so as to put it
on evenly. Do nothing else, drink nothing but water, eat
nothing until improvement commences, except some dry
bread softened in very weak tea of some kind. Cures of
frightful burnings have been performed in this way, as ,
wonderful as they are painless. Dr. Ilall saved the life of 3.
an infant which had been inadvertently drugged with
laudanum, and which was fast sinking into the sleep which
has no awaking, by giving it strong coffee, cleared with
the white cf an egg, a teaspoonful every five minutes until

it ceased to Seem drowsy.

As INFALLXBLE Ri-zmzm' FOR Sons TnnoaTs.—Make a
poultice of wormwood, boiled in sweet milk, and apply it
to the throat. I have known this to give relief in its worst
form in eight hours.

Son}: Truman—Those subject to sore throats, &e., should ‘
bathe the neck with cold water in the morning, and use

lllOIflCSlI-bl‘llfih at night, which will be found to relieve
them very soon.

REMEDY non Baoscnms.—Take honey in the comb,
squeeze it out, and dilute with a little water ; wet the lips
and mouth Occasionally with it. It has never been known
to fail in cases where children had throats so swollen as to
be unable to swallow. It is certainly a simple remedy,
and may be a very efficacious one.

Fow Comm—Take one table-spoonful of molasses, two
teaspoonfuls of ~astor-oil, one teaspoonful of camphol.’ and
one teaspoonfnl of paregoric; take half a teaspoonfu] fi-e-
quently. This is of great service when children have
symptoms of croup.

Conan Mlxrunlr..—-Take One teacupful of molasses ; add
two table-spoonfuls of vinegar; simmer this over the fire;
then, when taken off, add three teaspoonfuls of paregoric,
and‘as much refined nitre as can be put upon the point of
a small breakfast knife. Of this mixture, take two or
three teaspoonfnls on going to bed, and one or two during
the day when you have a disposition to cough.

A Goon Ptasrrzn you A C()lf(:H.—Take beeswax, Bur-
gundy pitch, and resin, each an ounce; melt them to-

THE DIME RECIPE BOOK.

.fl..-,,_.__.._.-_.._.--__._...e

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it it
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987

THE NURSERY AND SICK.ROOM. 
l
gether, and then stir in three-quarters of an ounce of eom~
nion turpentine, and half an ounce of oil of mace. Spread
it on a piece of sheep’s leather, grate some nutmeg over -
the whole plaster, and apply it quite warm. '
Tunmr Snare roa A Cow, on AFFECTION or THE
Ll?NHS.-—Iloast twelve or more fine turnips in an apple:
roaster, press the juice from them, and add sugar eandy
t0 your taste. Take a teacnpful at night and in the
morning. ' '

'l‘nn 13»st WAY TO TAKE CASTOR OIL—It is not gener-
ally known that castor oil may be most easily taken
mingled with orangejnice, a little sugar being added if
“'0 juice of the orange is not sweet. The difference be-
tween this and any other mode of taking this valuable
medicine is surprising.

Ponlxrlen FOR A FESTER.——B0il bread in lees of strong
b001'; apply the poultiee in the general manner. This has
saved many a limb from amputation.

Fuosrnn Farm—For frosted feet, deer’s marrow will be
found excellent. For ehilhlains, tincture of iodine; also
mnriatic aeid, frequently applied, will relieve them.

You Fnosrnn humus—Take chrOme yellow and hog‘s
lard, and make it into an ointment, and apply to the in-
Jured parts, warming the same into the skin.

‘ Ram-an ron Bmsrnnnn FEET rnou Lose WALKme.——
huh the feet, at going to bed, with spirits mixed with tal-
low dropped from a lighted candle into the palm of the
hand. .

BlllTlHER, Sngqg,  E)? a bruise, (box—Bathe the
lW'C Well with warm water, and afterwards nl’l’l.v "OWN
“Proud On paper or linen, as most convenient; it soon
heals, and no mark will he left. Trcaele. if applied also in
the early stages of a quinsv or sore throat, will speedily
cileet a euro. 2. Fm- (hoisting of (1 mm]; or bee—Take
about a wineglasst‘nl of Vinegar, put a little common soda
Intoat, and bathe the parts affected. it gives almost im-
lllt‘dliltc 03150, and no pain or swulling will afterward be
felt. \

Fun A S'l‘lNfl.—Bind on the place a thick plaster of com-
mou salt 01' salcratus Ixioisteiiedeit will soon extract the
venom.

 

 

THE DIME RECIPE BOOK.

Fort Serums AND Enemies—Take one pint of train oil,
half :1 pound of stone pitch, half a pound of resin, half a.
pound of beeswax, and half a pound of stale tallow, or in
like proportion. Boil them together for about half an
hour, skim oli‘ the scum, and pour the liquid into cups, and
when cold, it will be ready for use. When needed, it must
be spread as thick, but not thicker than blister salve, upon
a piece of coarse tlaxen cloth. Apply it to the part. Sprained
or bruised, and let it remain for a day or more; it will give
almost immediate relief, and one or two plasters will be suf-
ficient for a perfect cure. _

RELIEF ron A Summer) ASKIJIL—“fusll the ankle fre-
quently with cold salt and water, which is far better than
warm vinegar or decoctions of herbs. Keep your foot as
cold as possible to prevent intlanunation, and set with it
cle 'atcd on a cushion. Live on very low diet, and take
every day some cooling medicine. By obeying these di-
rections only, a. sprained ankle has been cured in a few
days.

CURE ron Serums—In the Paris hospitals a treatment
is practiced that is found most successful for a frequent ac-
cident, and which can be applied by the most inexpe-
rienced. If the ankle is Sprained, for instance, let the op-
erator hold the foot in his hands, with the thumbs meeting
on the swollen part. These having,r been previously greased,
are pressed successively with increasing force on the in-
jured and painful spot for about a quarter of an hour.
This application being repeated several times, will, in the
course of the day, enable a patient to walk, when other
means would have failed to relieve him.

To lisuovr: A Caramcr on FILM Gnowixo on run EYE.
—-Wintergrecn (fresh) leaves put into sweet cream ; let it
stand, when it is warm, until the little drops of oil arise.
'l‘his oil, put into the affected rye two or three times a (la).
has been known to effect a cure.

Durr 1x rnr. lirr:.—l’la& your forefinger upon the cheek-
bone, having the patient before you; then draw up the
finger, and you will probably be able to remove the dirt;
but, if this will not enable you to get at it, repeat this ope-
ration while you have a netting-needle or bodkin placed
over the eyelid; this will turn it inside out, and enable
you to remove the sand or Pyt‘latrll, Sun, with the corner

 

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THE NURSERY AND SICK-ROOM. 29

of a fine silk handkerchief. As soon as the substance is
remoVed, bathe the eve with cold water, and exclude the
light for a day. 11' the intlannnation is severe, take a pulr-
gative, and us‘ a refrigerant lotion.

lam: IN 'unc l‘lvrI.-——.\‘yringe it well with warm vinegar
and water (one ounce to eight ounces of water); take a.
purgalive, and exclude light.

’l‘o KILL l‘lAlileS, on o‘rHER Ixsrzt‘rs, wmen MAY ACCX.
lHan'AHA' uavt; (‘urr'r INTO rm: HAIL—Lt’t the person, un-
der this distressing circumstance, lay his head upon a.
ltlltlt‘, the side upwards that is atllicted; at the same time,
lt'l some l'riend earel'ully drop into the ear a little sweet

W”. or oil of almonds. A drop or two will he sutlicient,

which will instantly destroy the insect and remove the
Will, however violent.

Aromme asn Firs Grle-ttt.\l,t.v.~Raise the. head; on-
loose all tight. clothes, striir’gs, &e.; apply cold lotions to
the head, which should he shaved; apply leeches to the
temples, and send for a surgeon.

Stzrrocxrtos Ham Noxnors (lasus, &e.—Renmve to the
fresh air; dash cold vinegar and water in the face, neck,
and breast; keep up the warmth of the body; it" neces-
sary, apply mustard poultices to the soles of the feet, and
try artiticial respiration, as in drowning.

Nose BrnnntstL—ltoll up a piece of paper and press it
up under the upper lip.

Bun-nus“ AT Till-I Noun—In obstinate cases, blow. a
little gum Arabic powder up the nostrils through a (pull,
which will innnediatcly stop the discharge. Powdered
Alum is also good.

Foamos Booms IN rm: Tamar—Persons are frequently
in danger of sullbeation from fish bones, pins, &c., which
stick in the throat. The moment an accident of this kind
0.0011174, desire the patient to he perfectly still; open his
mouth, and look into it. If vou see the obstruction en-
deavor to (seize it with your linger and thumb, or a long,
slender pair of pincers. . it" it cannot be got up, and is not
0" u “‘1”er ‘0 do any injurv in the stomach, push it down
with the. handle of  spoon, or a llexihle, round piece of
whalchone, the end of which is neatly covered with a. roll
of linen, or anything:r that may be at hand. ‘If you can

Ci-

  

 

 

30 THE DIME RECIPE BOOK.

0
neither get it up nor down, place six grains of tartar 1),?“
emetic in the putient's month. As it dissolves, it will She
make him excessively sick, and in consequence of the re- of
luxution, the bone, or whatever it maybe, willdescend up
into the stomach, or be ejected from the mouth. If u pin, ch
button, or other metallic or pointetl body has been swul- ch
lowetl, or pushed into the stomach, make the patient out 10
plentil'ully of thick rice pudding, and endeavor to prevent pi
him from going to stool for at least twelve hours. b
Camus Cruz rou HEADACHE Asn ‘ALL ertrnAmic a‘
PARK—To be upplietl as any other lotion: ()podeldoe, (l
spirits of wine, sul unnnoniuc, equal purts.
To I'm-:vns'r Wot’sns rnmt HURT!FYISG.—Spl‘inhic sugar.

0n them. The Turks wush ti'esh wounds with wine, and
sprinkle sugar on them. ()bstinute ulcers may be cured
with sugar dissolved in at strong tleeoetiou of walnut lenves.

WAu'rs.—Wet them with tobacco juice, and rub them
with chalk. Another: Rub them with fresh beet' every
day flutil they begin to disuppeur. This lust is simple and
etl'cctuul.

Gonna—Take half an ounce of \‘ertligris, two ounces of
bees-wax, two ouncefi of ammonia; melt the two last in-
gredients together, and just before they are cold, add the
verdigris. Spreutl it on smull pieces of linen, and apply
it, after paring the corn. This has cured inveterate corns.

To 0qu A Fizi.ox.—-When you fear a. felon is coming,
put u pint tin of boiling water on the stove; then tultl to
that a teuspooul'ul of snlerntus and n. wittfiglaSs of vinegar;
beat this every little while, say from half an hour to an
hour, and hold your finger in it till the pnin subsides; re-
pent this till you see all the mutter drawn to one place;
then have it opened and your finger will heal. A (lOetor
ought to open it it' possible, us the skin is always thickened
over a felon. I have cured them in twenty-four hours
with this.

A Sum: REMEDY rou A 1“HL().\'.—T:lke a pint of common
soft soup, uml stir it in uir-slueked lime till it is of the eon-
sisteney of gluzier's putty. Make a leather thimble, till it
with this composition, untl insert the finger therein, and
change the composition once in twenty minutes, and a cure.
is certain.

Musunn‘l‘ot‘Lricrzs.-—Mnke a bag the size required, of

 

31

THE NURSERY AND SICK-ROOM.

book muslin; and, after mixing equal quantities of mus-
tard and linseed meal tor a larger proportion of the former,
should the ease require it) in a basin, with boiling water
Of a Proper consistency, fill the bag; and, sewing it up,
apply it to the part affected, covering it with a handker-
ClllCl', or piece of linen. The patient will find this a very
cle.1n and comfortable plan. After it has been kept on as
long as desired, it only remains to remove it, and lay 011 a
Piece of old cambric hamlkerchief, no rubbing nor washing
being required. .The poultiee is perfectlyefficacious ; and
all that is necessary afterward is, to dust 1t w1th hair-pow-
der for a day or two. ,

Slsouma PALLIATIVE FOR, TOOTHACHI-L—A little horse-
radish scraped, and laid on the wrist of the side affected, will,
111 many cases, give SpOOlly‘I'Cllt‘l‘. A better way IS to place
a little scraped horse-radish in the mouth, or the tooth, and

just around the gum. It relieves rheumatic pains in the
mums and face also. The mouth may afterward be rinsed
with a little camphorated water, lukewarm.

Aem STOMACn.———Prepared chalk, to be found always at
(ll‘llggists, is an excellent remedy for this complaint, and
all the unpleasant headaches and sickness to which it gives
rise. This is one form of dyspepsia, and is sometimes re-
lieved by the use of this simple remedy.

To STOP Tm: BLEEDING or A “louse—Lay on the orifice,
lint; if that is not sullicient, put on flour and then lint.

CURE FOR FLUX—Take four ounces of castor oil, two
table-spoonfuls of pulverized gum-arabie; two teaspoon-
fuls of pulverized gum-kino ; one tcaspoonful of laudanum ;
mix With one pint of warm water, shake well, and take a
table-Spoonful three times a day. I have never known
this fail in the most severe cases.

Fon. DISEASES or THE Bow121.s.—— Take equal parts of
WWI) 0f rhubarb, paregoric, and spirits of camphor; mix
logcllwr- Dose for an adult, one teaspoonful. If neces-
sary, it may be repeated in two or three hours.

Fen CnomznA Memos—Take a chicken just killed, if
possible; boil it in two or three quarts of water and let the

patient drink freely of the broth, either with or without
salt. It should be boiled several hours.

A SIMPLE Cum: roa Dvsexraar.—Tuke some butter off

'

 

32 mm DIME RECIPE BOOK.
the churn, immediately after being elmrned, just as it is, are:
without being salted or washed; clarify it over the fire like Fells
honey. Skim off all the milky particles when melted over w,“
a clear fire. Let the patient (if an adult) take two table- ane
'- spoonfuls 0f the clarified remainder, twice or thrice within (
the day. This has never failed to effect a cure, and in , roc
litany cases it has been almost instantaneous. an!
I)ukanaa.—The first, the most important, and the “'l
mOst indispensable item in the arrest and cure of loosenese N
of the bowels, is absolute quietudc on a Mr]. Nature her- 8“
self always prompts this by disinclinng us to loeomotion. ‘1‘
The next thing is to eat nothing but common rice parched l"
like coll‘ee, and then boiled, and taken with a little salt and
butter. Drink little or no liquid of any kind. Bits of ice 1‘
may 1) . . n and swallowed at will. Every step taken in l

diarrhetifevery spoonful of liquid, only aggravates the =
disease. If locomotion is compulsory, the misfortune of
the necessity may be lessened by having a stout piece of
woolen flannel bound tightly around the abdomen, so as
to be doubled in front, and kept well in its place. in the
practice of many years we have never failed to notice a
gratifying result to follow these Observances.
To Panvasr THE NAILS onowxsn news INTO THE
~ Toss—This is a very troublesome, and sometimes danger-
ous thing, for I know an instance of toes having to be ,am-
putated in consequence. «But the cure is very simple,
Tilkc “ Sharp~pointed knife, and cut a little furrow all
along the top of the nail lengthwise. As it fills up, scrape
it out again. This will cause the nail to contract at the
top, and so loosen its hold from the flesh. Pei-severe until I
the dilliculty is entire'.y overcome. \ '
Uoouxo aria—Never sit or lie down in a current of air,
or remove any of the clothing after ceasing from active
\exerciso. Instead of lightenng the dress, it should be in-
creased under these circumstances, by throwing on a cloak,
cape, or shawl, even in summer. Attentionf to this simple
rule would save many lives annually, for the most danger.
ous and fatal forms of disease are caused by cooling on" too
rapidly.
(Jun: l-‘ou Ilvrmoruonu.—A correspondent of the Provi<
denee Journal recommends asparagus as a cure for hydro.
phobia in any stage 0t; canine madness. The directions

 

)ss
.I._
ll.
5d
d

i

 
 
 
  

 

    

THE NURSERY AND son-noon. 33
are: Eat the green shoots of asparagus raw, sleep and
I)Cl‘t~‘[)l|'ittl()ll will he indueed, and the disease can thus be
cured. This remedy proved eli'ectual to a man in Greece
alter the paroxysms had connueueed.

CUM: you RINGWORM on TE’I‘TEIL— Take yellow-dock
root; cut in small pieces, and simmer them in vinegar,
and, when the streiwth is extracted, strain oil the vinegar,
which apply to the part ati'eeted at least three times a day. l
At the same time, it is well to drink a. tea made of the
same root; or take some of the extract ol‘ yellow-dock
root. which can he found at any drug store. This is in-
fullllile.

CANt,Yl-IR.———Ttlli(5 a quantity of red-oak hark, burn it to
ashes; to this add water; hoil to the consistence of mo-
lasses; apply it freely to the part all'ected; leave on for
an hour; afterward cover the plaster with. tar; remove in
a four days, and it' piotulieranees appear in the wbund,
al’l’l)’ the plaster and tar, alternately, until they all disap-
pear; alter which apply any healing salve. This remuly
ell'ected a cure in the ease of a gentleman in Missouri.
The cancer was on his nose, and alter being treated by
the ahlest surgeons, and sull‘cring paiut'ul Operations with
the knife, cautel')’, and otherwise, was speedily cured with
the above preparation.

(lonrnizr's Commit.»Dissolve half an ounce of opium,
one dram of oil of sassal'ras, in two ounces of spirits of
.Wine. Mix l'our pounds of treacle with one gallon of hoil-
“ll-’5' Water, and when cold, mix tOgether. This is the eel-
ebrated cordial so much used for children.

DR. Blur DAVIES” (iolf’l‘ MIXTURE.—\Vlll0 of colehieum,
one ounce; spirit of nitrous ether, one ounce; iodine of
potassium, two seruples; distilled water, two ounces. Mix.
A teaspoonl'ul in chamomile t-a two or three times a
day. \

])r:(:oe'rioN or SARSAI'AltlLLA.—-Tillic two ounces of sur—
saparillu root, sliced, and bruise it, then one ounce of
gumeum wood; boil over a slow tire in three quarts of
water till reduced to one; shortly before removing it from
the saucepan, add half an ounce of Sassafras wood and
three drains of liquorice; afterward strain it. This is
used ul'ter mercurial treatment, and to restore the stem.
aeh. It may also be taken in rheumatism and cutaneous

  

 

34 THE DIME RECIPE BOOK.

disorders arising from impurity of the blood and juices.
it may be taken from a pint and a halt' to two quarts per
day.

’l‘nuzvt-zs‘ \'t.\'i-‘.o.\a.—'I‘alte ot' rue, sage, mint, rosemarv,
wormwood, and lavender, a. large handt'ul of each; int'use

'iu one gallon of vinegar, in a stone jar closely covered,
and keep tun-m by the tire. for tour days; then strain, and
add one otmce ol' camphor, pounded; bottle, and keep
well corked. There is a legend connected with this prep-
aratitm (called in French ll'imliyre a qua/re l'o/curs),
that during the plague at Marseilles certain rolphers plun-
dered the infected houses with impunity, and being :lltpyc-
headed and condemned to death, were pardoned on con-
dition of disclosing the. secret of their lll'UVt‘JIIth‘, as above.
The mode of using is to wash the lace aud hands with it
previous to exposure to any infection. it is very aro-
matie'antl refreshing in a sick-room, it" nothing more.

Starla-z lLtcman' you 'rui: .\s'rn\i.\.-—'l‘he Repertoire dc
I’Imrmru-iegives thetollowiug simple remedy t'orthe asthma:
Take a strongly saturated solution of nitrate ot' potassa;
dip tinder into it, and then allow it to th‘)’. l’rocurea wide-
mouth \‘ial, theeork of which has all apm'ture in the center,
so as to admit any hollow tube. whatever—a pipe closed at
the Hill, for example. Light the piece of tinder and place
it in the vial. 'l‘hen cause the patient to inhale the gases
that are disengaged, eithet‘ through the mouth or nostrils.
At the end of a few respiratious he will tind reliet' which
will augment. in regard to an explanation of this mode ot
"MUM-“t, it is- supposed that a small portion ol' oxygen", dis-
engaged hy the eomhustion of the nitrate oi poms-Np is in_
haled hy the patient. It is known that in asthmatic patients
the sanguinous circulation is incomplete in the lungs, that
the blood is imperfectly regenerated, that it it Mink, and
does not burn its excess of earhOu. lly the oxyng “mm-1,-
ed, theret'ore, combustion may he l'aeiliated.

BhAt'KltKI‘JtY Si’utdn—l‘alte a sutlieient quantity of ripe
blm-klierries. l‘ut them into a sieve placed over a large,
ln-oad pan, and with a clean potato-masher, or something
of the sort, press out all the juice. tlr having ltruised
themtirst, putthe hlaeltherriesintoalinenhag, ulltlstlueeze
out all thcjuice into a vessel placed heneath. Measure it,
and to every quart of the strained juice allow halt" a pound

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THE NURSERY AND SICK-ROOM. 35

dered loaf sugar, a heapened teaspoout‘ul of p0wdercd
cinnamon, the same of powdered cloves, and a pow-
ered nutmeg. Mix the spices with thejuice and sugar, and
boil all together in a porcelain kettle, skimming it well.
\Vllen cold, stir into the above quantity halt'u pipt ot't‘ourth-
Ill‘oot'brandy. Then bottle it for use. This is a good family
medicine, and is beneficial in complaints incident to warm
weather.

It should be administered at proper times (at proper in-
tervals), from a teaspoont‘ul to a wineglasst'ul, according to
the age of the patient.

To I‘uairv THE Amosrnmu or A Sick-Ro().\i.—-Keep al-
ways on the shelf of the washing-stand, or on the mantel-
piece or table, or in a corner of the tloor, a saucer or small .
bread-pan, or a shallow mug tilled with a solution ofchloride
of lime in cold water, stirring it up frequently. The pro-
portion maybe about a table-spoonful of the powder to half
a pint of water. Renew it every two or three days. It'the
room be large, place in it more than one vessel of the'
chloride of lime. ()n stirring it, any unpleasant odor will
be immediately dispelled. On going to sea, it is well to
take with you one or more quart bottles of this solution,
to sprinkle occasionally about your state-room.

AN()TIu:a.--Tlie onion is a superior disinfectant. Two
or three good-sized oneshcut in halves, and placedon aplate
on the floor, absorb the noxious eliluvia, etc., which are
generated in the sick-room, in an incredibly short space
of time. They should be changed every few (say six) hours.

Amman—A friend tells of a skunk being captured in
a house by a dog, with the usual results of disgustto the
victors. The terrible scent was neutralized by burning tar
upon live coals of fire by which the air was purified asit'by
magic. If this kind of fumigation is a sure specific, it
deserves to be known and put upon record.

CURE ron Loex-uw.—«A positive preventive and remedv
for this disease ,is said to be the simple application (if
beet"s gall to the wound. Besides its antispasmodic prop-
erties, the gall draws from the wound any particles of
wood, glass, iron, or other substances that may cause irrita.
tion, when other applica ions may fail.

.CURE roe Baoxcmris. — Common mullen leaves, smoked
in a‘new pipe -—one in w'i'ch tobacco has never been used

 

    

 

  

36 ms DIME RECIPE noon.

-—is said to be a simple, innocent, and certain cure for
bronchitis.

Pm‘mo or SMALL-I’ox.—-A friend who has been a sufferer
from the disease of small-pox, informs us, that if, when
the pustules begin to appear, they are anointed with sweet
oil and lime-water, as these are generally prepared for ap-
plications to burns or water-scalds, it will operate to pre-
vent or allay all irritation, and hinder the discoloration of
the cuticle and the pitting, which are so often the ac-
companiment of this fearful disorder.

liau-aons.—Cotlon wool, wet with camphor, or pare-
goric and sweet oil, hot, and the car bandaged, will give
relief.

Demons—Bunions may be checked in their early devel-
opment by binding the joint with adhesive plaster, and
keeping it on as long as any uneasiness is felt. The band-
aging should be perfect, and it might be well to extend it
, round the foot. An inflamed bunion should be poulticed,
and larger shoes be worn. Iodine twelve grains, lard or
spermaeeti ointment half an ounce, make a capital oint-
ment for bunions. It should be rubbed on gently twice
or thrice a day. Enlarged joints should be rubbed thrice
a day with common salad-oil, care being taken at the same
time, not to strain or overtax the feet by too great or too
frequent exercise. Slippers, andloosc ones, should invari~-
ably be worn. Of shoes I may say the same thing; on no
account have tightofitting shoes, slippers; 0r boots.

RELIEF or NEURALGIA.—-AS this dreadful disease is be-
coming morc prevalent than formerly, and as the doctors
have not discovered any method or medicine that will per-
manently cure it, we simply state that for some time past a
member of our family has suffered most intensely from it,
and could find no relief from any remedy applied, until we
saw an article, which recommended the application of
bruised horse-radish to the face, for toothache. As neu-
ralgia and toothache are both nervous diseases, we
thought the remedy for the one would be likely to cure
the other, no we made the application of horse-radish,
bruised and applied to the side of the body where the dis-
ease was seated; it gave almost instant relief to the severe
attack of neuralgia. Since then we have applied it several
times, and with the same gratifying results. The remedy

 

 

  

Dr

31‘
ll

'rna NURSERY AND SICK-ROOM. 37

is simple, cheap, and may be within the reset; of every
One.

' Com WATER TO CURE Scams—A writer in the Ohio
Cultivator says: “I placed a large tub full of water with
plenty of ice in it, by the side of a large kettle full of water
which was boiling very fast. I then rolled up my sleeves.
above my elbow, and thrust my arm into the kettle of boil-
ing water up to my elbow, then immediately back into the
tub of ice-water, letting it remain a few seconds, then into.
the boiling water again, repeating this process ten times in
a minute, without injury or inconvenience, not even mak-
ing my arm look red. From this experiment, I suggest
the propriety of using cold-water baths immediately after
being scalded. Cold water is alWays handler than hot
water. The sooner cold water is applied after scalding,
the surer will be the cure. °

To APPLY Lawns—One of the operations generally,
intrusted to the nlirse is the application of leeches. The .
part to which they are to he applied should be carefully "

- and thoroughly washed with soap and warm water, then

dried, and again just moistened with fresh milk. The
leeches having been put into a winegl s or tumbler (ac-
cording to their number), it should be quickly inverted, '
and pressed firmly on the skin, so as to prevent ‘hem from
escaping under the edge of the glass.

SMALL-POX.—-In this loathsome disease, the apartment
should be large, cool, and well-ventilated. The windows
should be open day and night, and the hnen changed daily.

During the discharge of the pustules, change it twice a .

day. The patient should be taken into the open air often.
Children and others, even if they have been vaccinated,
should not visit the sick-room, though they need not leave
the house. After the disease is over, the bed and bedding
should be scoured, the room fumigated, and thoroughly
cleansed. .

Tyrnus Pena—If the apartment is large, airy, and clean,
there is little danger from infection. The simple, roceeu
spoken of in another part of this work, will prev t any
bad effect from the disease. The sheets and body linen
should be changed.

Mum's—Care should be taken to prevent taking cold.
D

     
   
   
  
 
 
 
   
  
  
 
 
 
 
   
   
 
 
    
  
    
 
 
 
   

 

  

v-w w as“

38 mm mus ascrpa BOOK.

Perspiratim'should be promoted by warm drinks. Ifthere
is costiveness, give a gentle laxative. Cover the swelling
with cotton, and if painful, bathe it with volatile liniment,
or Cheeseman’s balsam. '

Eons—Make a plaster of molasses and flour, or honey
and flour, and apply it as often as they get dry. If very
painful, make a soft poultice of bread and milk, moist-
ened with volatile liniment and laudanum. This will ease
pain, allay inflammation, and hasten a cure. Remedicsfor
cleansing the blood should be freely used.

To REMOVE Pnoun FLssn.-—Pulverize loaf-sugar very fine,
and apply it to the part affected. This is a new and easy
remedy, and is said to remove it entirely without pain. It
has been practiced in England for years.

Food for the Sick.

The greatest care should be taken in the preparation of

food for the sick. It should be just right, or the weakened
and sensitive appetite will refuse it. If gruel is scorched in
preparing, or whatever you attempt fails the first time to be v
as nice as it should be, throw it away and make more. Be
scrupulously neat in serving it up. Use your prettiest dishes
and finest napkins. Something depends upon looks; and the
eye of a ick person may be unusually critical. Except in
the preparation of light puddings, the process of baking
is inadmissible for the sick. Roasting is better—a light
roast potato is sometimes very acceptable. Meats should
be delicately broiled, except when boiled for broths.
_ A Srassnrnssmo JELLY roa Mumps—One ounce of
isinglass, half an ounce gum-arabic, a pint of port wine;
sweeten with sugar-candy or loaf-sugar, and then flavor
with cinnamon, or a little nutmeg and lemon-peel. The
cinnamon may be boiled in a quarter of a pint of water for
an hour; strain, and add the isinglass with another quarter
of a pint of water; strain when it is dissolved, ‘and add the
other ingredients. Take a wineglassful the first thing in
the morning, and the last at night, melted ; or eat it cold,
taking'a piece the size of a nutmeg occasionally.

Amman—Take three ounces of isinglass, two ounces of
candied Eringo root; and one ounce each of conserve of
roses, pearl barley, and rice. Put them in two quarts of
water, and simmer about five hours till reduced to less than

   
  
  
   
  
    
  
   
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  

  

  

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THE NURSERY AND sch-aoom. 39

npint. Put a spoonful of it into tea or any other liquid
food, or take it alone.

Mur'ros Cusan FOR Bower. COMPLAINTS ORflCONSUMF
TIVE Casss.—-'l‘ake two ounces of fresh mutton suet shred
fine, and a half dram of cinnamon, or some grated nutmeg,
and boil in rather more than a pint of milk; when boiled,
to he set by the fire till the scum rises, which should then
be carefully taken off. Half a teacupful may be given warm
01‘ cold, as the patient prefers, three or four times a day.
It should be continued till the complaint is quite cured.

CHICKEN, Bssr, OR'VEAL Baorn.-—This is made by cut-
ting up the chicken, or the lean of veal or beef, and put-
ting in two spoonfuls of washed rice, and boiling until ten-
der. It may be used, if needed in haste, after boiling in
less water about 15 minutes, then fillingit up and finislfi ’ .
It should be put by in a bowl or pitcher covered, to keep
f0r use. Warm it, and add crumbs of Boston crackers or
bread a day or two old, with alittle salt, and there is noth-
ing more palatable for the sick.

Toasr-Warsm—Take a thin slice of stale bread, toast it
brown on both sides slowly and equally. Lay it in a bowl,
and pour on boiling water, and cover with a saucer to cool.

Hor Lsuomns.—Cut up the whole of a lemon, rind and
all, add one teacupful of white sugar, and pour on boiling
whater. This is good for colds, and is a pleasant drink for
t e sick.

RICE J any—Having picked and washed 9. quarter
of a pound of rice, mix it with half a pound of loaf sugar,
and just sufficient water to cover it. Boil it till it becomes’
a glutinous mass; then stra'in it; season it with whatever
may be thought proper; and let it stand to cool. '

FOR Ram) Jinan—Measure a quart of boiling water,
and set it away to get cold. Take one-third ol'an ordinary
baker‘s loaf, slice it, pare off the crust, andtoast the bread
nicely to alight brown. Then put it into boiling water,
set it on hot coals in a covered pan, and boil it gently, till
you find, by putting some into a spoon to cool, that the
liquid has become ajelly. Strain it through a thin cloth,
and set it away for use. When it is to be taken, warm a
teacupt'ul, sweeten it with sugar, and add a little grated
lemon-peel.

 

£2

  

   

 
 
 
  
 
 
  
 
 

   
   

O
40 ‘ ms DIME RECIPE BOOK.

CALVES‘ Firm Damn—Boil two feet in three quarts of
water until the water is half gone. Take off all the fat,
seaSOn with a little salt, and, if suitable, a spoonful of white
or port wine to a. teacupful. This is nourishing and stength-
ening for an invalid. Ifa richer broth may be used, boil
with the feet two ounces of veal or beef, 0. slice of bread,
a blade or two of mace. -

PANADA.—l[aving pared off the crust, boil some slices of
bread in a quartof water for about five minutes. Then
take out the bread, and beat it smooth in a deep dish mixing
in a little of the water it has boiled in; and mix it with a
bit of fresh butter, and sugar, and nutmeg to your taste.

BEEF-TEA.—Tak0 one pound of lean fresh beef cut thin,

pug 't in a jar or wide-mouthed bottle, add a little salt,
plgi'it in a .kettle of boiling water to remain one hour,
th strain it, and there will be a gill of pure nourishing

liquid. Begin with a teaspoonful and increase as the stomach
will bear. This has been retained on the stomach when
nothing else cOuld be, and has raised the patient when
other means have failed.

WINE Wanna—Take half a pint of new milk, put it on
the fire and the moment it boils, pour in that instant two
glasses of wine and a teaspoonful of powdered sugar pre-
viously mixed. The card will soon form, and after it is
boiled, sctit aside until the curd settles. Pour the whey
ot’fhnd add a pint ol'boiling water, and loaf-sugar to sweet-
en to the taste. This maypr drunk in typhus and other
fevers, dcbility, etc.

Wan-1n Gavan—Mix two table-spoonfuls of Indian or
cat meal with three of water. Have ready a pint and a half
of boiling water in a saucepan or skillet, perfectly clean;
pour this by degrees into the mixture in the bowl; then re-
turn it back into the skillet, and place it on the tire to boil.
Stir it, and let it boil nearly half an hour. Skim it, and
season it with a little salt. . If it is admissible, a little
sugar and nutmeg renders it more palatable. Also, if
milk is not forbidden, a small teacupful added to a pint
of gruel, and boiled up once, makesa nice dish for an in-
valid. ‘

MILK Ponmnos.—This is made nearly in the same way
as gruel, only using half flour, and half meal, and half
milk, instead of water. It should be cooked before the
milk is added, and only boiled up once afterward.

 
  
 
  
 
 
 
 
 
 
 
 
 
 
 
  
   
  
 
 
 
 
 
 
 
 
 
  
 

-Amtflgr

L‘ll

— I."—

ma NURSERY AND SICK-ROOM. 41

RICE Gauss—Take one spoonful of rice, a pint and a
half of water, a stick of cinnamon or lemon-peel, boil it
soft, and add a pint of new milk; strain it, and season with
a little salt. It' you make it of rice flour, mix one spoon-
ful with a little cold water smoothly, and stir it into a.
quart of boiling water. Let it boil five or six minutes,
stirring it constantly. Season it with salt, nutmeg, and
sugar, and if admissible, a little butter. If the patient
bears stimulants, a little _wine may be added.

MEDICATED Pawns—Take a quarter of an ounce of
senna and manna (as obtained from the druggists), and
pour on it a pint of boiling water. Cover it, set it by the

tire, and let it infuse for an hour. If the vessel in which .

you prom”. it has a, spout, stop up the spout with a roll or
wad of soft paper. This should also be done in making
herb teas or other decoctions, as a portion of the strength
evapomtes at the spodt. When the senna. and manna
have thus been an hour by the fire, strain it mto a skillet
br saucepan (one lined with porcelain Will be best), and 3th-
in a large wineglass or small teacnp of West India mo-
lasses. Add about half a pound or more of the best
prunes, putting in sufficient to absorb the liquid while
stewing. Then cover the vessel tightly, and let the who‘fe
stand for an hour, or till all the stones of the prunes are
loose. If stewed too long, the prunes Will taste weak and
insipid. When done, put it into a dish to cool, and pick
out all the stones. _
agreeable cathartic medicine, as there Will be no percepti-
ble taste of the senna or manna. It may be given to
children at their supper. .
THE TOILET.

In the first requisite, viz: that of dress, we may say,
health and comfort first, ornament next. The dress
should be plain, neat, clean, l00se, and rather light than
heavy. ' It should be plain and neat, because these are the
elements of true beauty; and because God clothed our first
parents in simple skins, thus showing the great design of
dress to be utility, and not Ornament. Dress should be
clean because it is demanded by decency and good taste ;
it should be loose and light so as to avoid all oppression
and restraint, so that every muscle may have the most
perfect freedom of motion, while mind and body are equal-
ly at ease.

\ 

This will be found an excellent and .

 

 

42 ms DIME RECIPE BOOK.

Tm: HAIR.—-If the ladies will trust to our science on
, the subject of hair, in the first place, we can assure them,
most confidently, that, so far is it from being true that oils
and pomatums increase the lustre of the hair, their effect is
to diminish that polish which it naturally possesses; while,
whatever gloss they may give to hai which is naturally
dull, is false, and, like all other falsities, disgusting. Ab-
solute cleanliness, by means of water alone, to commence,
followed by brushing in the direction of the hair itselfin a
dry state, is the true method of giving to the hair all the
polish of which it is susceptible; and it is the effect of oils
of all kinds to disturb or injure this; to say nothing of the
disgust and necessary dirtiness of greasy hair. It is the
effect of oils also to prevent it from curling; and this ob-
ject is most effectually obtained, if without artificial means,
by curling it when wet, and suffering it to dry in that
state. And, as it happens that almost all hair hasa ten
dency to curl in one direction rather than in another, it is
useful to study that tendency, so as to conform to it in the
artificial flcxure given. As to artificial applications, the
whole of the ao-ealled curling-fluids are mere impositions;
while one, which is really effectual, and at the same time
inoffensive, is a weak solution of isinglass, by which a very
firm and permanent form can be given to the hair. The
hair should never be twisted, knotted, or pulled contrary
to its natural direction, if you would avoid baldness and
headache. '

Should the scalp be obstinately dry and harsh, it may
be safely washed with a cold weak solution of green tea,
or with spirits of Castile soap containing a few grains of
tannin, as prescribed by Dr. Hall. In cases of this kind
the following may be applied: alcohol eight parts, water
eight parts, spirits of hartshorn one part. Cologne water
may also be used; but perhaps the best plan under these
circumstances, and especially if there be an accumulation
of dandruff, is tohave the head thoroughly skampooed,
after the fashion of the barbers, repeating the operation
at intervals until the scalp is perfectly clean, and is stimu-
lated into vigorous healthful action. Nothing but good
can be derived from a due attention to cleansing the hair.
Of course, an immoderatc use of water is not beneficial.
Once a week is perhaps desirable, but this will depend
upon the individual ; persons with light, thin and dry hair

pay“

THE TOILET. 43

will require it less than those with thick, strong hair, or
who pet-spire very freely. Nothing is better than soap
and Water, 'The soap should be mild, and well and plenti.
fully rubbed in the hair.

' To Ramon-1 Dammit—Take a thimbleful of powdered
refined borax (can be had at any druggist of country
store), let it dissolve in a teacupful 0f Wilit‘l‘; first brush
the head well, then wet a brush and apply it to the mix-
ture and apply to the head. Do this every day for a week,
and twice a week after fora few times, and you will efl‘cc-
t'ually remove the dandruffu

A Carnxu. l’mtantz.——Dissolve thoroughly over a flow
fire two ounces of white wax and half an ounce of palm
oil, with a flash of the best olive oil. .Stir it till nearly
cold; then add one ounce of eastor Oil and about three
pennyworth of bergamot or any other perfume you
please.

GEN. Twmo‘s RECEIPT FOR HAUL—One dram of sul.
plmr, half a dram of sugar of lead, four ounces of rose
water. Mix them well—shake the vial on usmg it, and
bathe the hair twice a day for a week or longer if neces-
sary. It does not dye the hair, but seems to restore the
original color.

BAXnom‘x FOR Tl”: Ham—This fixature is best made
a. little at a time. Your a table-spoorxful of boiling water
on a dozen quince seeds; and repeat when fresh is re-
quired.

IIMtt-(‘rnmm norm—Take borax, tw0 ounces; gum
senegul in powder, one dram; add hot water (not boil-
ing), one quart. Stir, and as soon as the .mgredients are
dissolved, add two ounces of spirits of wme strongly im-
pregnated with eamphor. ()n retiring to rest, wet the
looks with the above liquid, and roll them on twists of
paper as usual. Leave them till morning, when theymay
he unwrapt and formed into ringlcts.

01L or “USES—FUR THE HAUL—(Hive oil, two pints;
otto of roses, one dram; oil of rosemary, one dram.
Mix. It maybe colored red by steeping a little alkanet
root in the oil (with heat) before scouting it.

 

 

44 ms mun: RECIPE BOOK.

’The Teeth.

Dr. llayes, an eminent surgeon-dentist residing in Lon-
don, gives the folloxviug useful hints about the care of the
teeth. They are simple, timely, and deserve attention:

“ In the first place, the teeth should be fairly used. By
this I mean, not made to perform the duties of crackers
for nuts, experimented on to ascertain their strength, or by
ladies to rival Scissm-s in cutting thre id; for rest assured-—
in every case, more particularly the last—the party having
recourse to such practices will surely some day rue them;
the teeth so unwittingly injured being always the first to
part company from their t'ello‘vs. Those who indulge in
sue or similar habits may truly be called the dentist’s
friends. Cleanliness is absolutely essential for the preser-
vation of the teeth, and they should be well brushed at
least morning and evening, that any feculence which may
be attached to them, eitherduring sleep from the stomach,
or by day from meals, may not he allowed permanently to
adhere, causing, firstly, discoloration, then tartar, and
subsequmitly, it'I may so express myself, undermining the
constitution'of one or 'more, as from their position they
maybe more or less liable to corrosion. In order that
the teeth should look natural—that is, retain their natural
color—a dentifrice free from the smallest particle of acid
should be used at the matin hour, and the mouth rinsed
with tepid water, for extremes of heat and cold are most
highly prejudicial not only to their color, but also to their
durability; an 1 I know no method so simple of converting
a really useful and oruznnentnl set into one one of pain
and subsequent extinction, than the use of washing in
either one or the other. The person who habituates him
whet-self, to any extent, to hot soup, tea, or other drinks,
assuredly rivals the friend to the dentist just named.
Brushes for the teeth should be of medium substance of
bristle, and those made on what is called the penetrating
prin'alplc are best. I would also observe that children at
an early age should be instructed in the use of the tooth-
brush, and taught the Value and importance of the teeth,
in order to inculcate habits ofcleaulincss and a due appreo
ciation of the ornaments of the mouth. A brush properly
selected (not too hard) may be used by children of five
years of age, every morning; and by being part and par-
cel of the general ablation, and thus directing habitual at-

l6

_,l‘u‘<

THE Tom“. 45

tention to the teeth, a useful and cleanly habit will be en- ,
gendered which will probably insure for them proper care
through life." '

To CLEAN THE Turn AND GUMS.—-Tukc an ounce of
myrrh in line powder, two spoonfuls of the best white
honey, and a little green sage in a very line powder. Mix
them well together, and wet the teeth and gums with a
little every night and morninv.

QUININE Toorn Powmm.—Precipitated chalkone pound;
starch powder, half pound; orris powder, half pound; su].
phate of quinine, one dram. After Siftmg, it is rehdy
for use.

PREPARED CHARCOAL.-——-FI‘C‘SlI-mtldc charcoal in fine
powder, seven pounds; prepared chalk, one pound; 0mg
root, one pound; catechu, half p‘ound; eassw. bark, half
pound; myrrh,- quarter pound. bift.

Pmuvux BARK Powm-zn.—-I’eruvian bark in powder,
half pound; bole Armenian, one pound; orris powder, one
pound; cassia hark, half pound; powdered myrrh, half
pound; precipitated chalk, half pound; otto of cloves,
quarter ounce.

IIom-toritrmc CHALK—Precipitath chalk, one pound;
powdered orris, one ounce; powdered starch, one opnce,

CUTTLE-FISII Powm-zn.—Powdered cuttle-fifh, lmlprund;
precipitated chalk, one pound; powderedorris, half pound;
otto of lemons, one ounce; otto of ncroh, hall drum.

Llr Suva—Take oil of almonds, three ounces; sperma.
ceti, one ounce; virgin rice, half_an ounce. 'Melt these
together over a slow tire, mixing with them a little powder
of alkanet root to color it. Keep stirring till cold, and
then add a few drops of the oil of rhodium ; or,

(2.) Take oil of almonds, spermaeeti, white wax, and
white sugar-candy, equal parts. These form a good white
lip salve; or,

(3.) Take oil of almonds two ounces; white wax Jand
spermaceti, of each one dram; melt, and while warm,
add rese water, two ounces, and orange-flower water, half
an ounce. These make Hudson‘s cold cream, a very ex.
cellent article.

 

 

46 THE DIME RECIPE BOOK.

The Hands.

Great care should be taken to keep the nails neat and
well trimmed. They should be rounded at the top, and
not out too closely. Their polish and rosiness may be in-
creased by brushing and rubbing.

To Ramon; Sums FROM THE Hans—Damp the hands
first in water, then rub them with tartaric acid, or salt of
lemons, as you would with soap; rinse them and rub them
dry. Tartacic acid, or salt of lemons, will quickly remove
stains from white muslin or linens. Put less than half a
tcaspoonf‘ul of the salt or acid into a table-spoonful of
water; wet the stain with it, and lay it in the sun for an

'hour; wet it once or twice with cold water during the
time: it" this does not quite remove it, repeat the acid
water, and lay it in the sun.

To Inrkovs Tm: SKIN or THE HANDS AND Anus.—
Take two ounces of Venice soup, and dissolve it in two
ounces of lemon juice. Add one ounce of the oil of bitter
almonds, and a like quantity of the oil of tartar. Mix the
whole, and stir it well till it has acquired the consistence
of soap; and use it as such for the hands.

The paste of sweet almonds, which contains an oil fit
for keeping the skin soft and elastic, and removing indura-
tions, may be beneficially BPPM t0 the hands and arms.

The most common accidents to which the hands are
liable, are chaps, chilblains, and warts. The perspiration
of the hands is also, at times, very troublesome, especially
to such as are employed at works which require great
cleanliness.

OINTMENT roe rm: limos—Take three drams of

phor gum, three do. white beeswax, three do. sperma-
ceti, two ounces of olive oil—put them together in a cup
upon the store where they W111 melt slmvly and form a
white ointment in a few minutes. If the hands he af-
fected, anoint them on going '0 bed. and put On a pair of
gloves. A day or two will suffice to heal them.

CHAPI‘EI) limos—Instead of washing the hands with
soap, employ oatmeal, and after each washing take a little
dry oatmeal and rub over the hands, so as to absorb any
moisture.

    

"“'=-r

 

  
 

    

rm: TOILET.

2.) Rub a little glycerine—which can be bought at any
ehetnist’s——upon your hands at night, and wear 310,,03' in
bed.

'l‘he Complexion.

To I’m-:srm's I'r.—I’lcnty of out-door exercise, :1 won.
regulated appetite, and a. cheerful mind are the best. de-
fence against the “green and yellow” hue, which gradually
creeps over the roses on the cheeks of so many of our
countrywomen. °

WAsn FOR A BLorcnm FACi-:.—-Rose-water, three
ounces; Sulphate of zinc, one dram. lilix. Wet the
face with it, gently dry it, and then touch it over with cold
cream, which also dry gently off.

To Rwon: SUNBURN.—Mllk of almonds made thus:
Take of blanched bitter-almonds half'nn ounce, soft water
half a. pint; make an emulsion by beating the almondsand
water together, strain through a muslin cloth, and it is
made.

To Rwova FRECKLES.—-An ounce of alum, and an
ounce of lemon-juice, in a pint of rose‘water. -

For; Rmonso TAN, BLOTCHES, FRECKLES, WAnrs,
I’mruzs; to change the sallow face into one of. beauty;
to improve and beautify the com-plcmon, skin, face,
neck, hands, &e., and to make wnnklcd skin smooth.
Take two gallons of strong soap-suds, add to this one pint
of pure alcohol, and a quarter of an ounce~of Rosemary.
Mix these well together, and they are fit for application.
It should be applied with a linen ‘ag.

Another article, applied in the same way,.and easily ob-
tained, is Horse-radish, grated into sweet nnlk; which will
be fit for use in about seven or eight hours.

KAH‘DOR ron 'rnlc C(mm.:xiox.—Take blanched bitter-
ahnonds, one part; rose-water, sixteen parts. Mix and
strain, then add five grains of biehloride of mercury to
every eight-ounce bottle of the mixture, and scent with
rose or violet.

Cosnletics, Perfumes, 8:0.

FACE I’owm:a.—Starch, one pound; oxide of bismuth,

four ounces.

PEARL l’owm:a.—French chalk, one pound; 'oxide of
bismuth, one ounce; oxide of zinc, one ounce.

 

48 ms DIME RECIPE noox.

Blane de Perle (Pearl White) is pure oxide of bismuth in
powder.

French White is levigated tnlc passed through a silk
sieve. This is the best face-powder made, particularly as
it does not discolor from emanation of the skin or impure
atmosphere. ,

Rownmn’s chxsssn OIL—Sweet oil, four ounces; can-
thuridcs, thirty drops; oil of rose, five drops; oil of ber-
gmnot and oil of lemon, each 30 drops; alkunet sufficient
to color it.

One or Roses—Steep a large quantity of the petals of
the roses, freed from every extraneous matter, in pure
water, in an earthen vessel which is exposed daily to the
sun, and housed at night until a scum rises. This is the
otto, which is cnrehlly absorbed by a very small piece of
cotton tied to the end of nstick. The oil collected squeeze
out of the cotton into u very diminutive viul; cork the
bottle for use. The collection should be continued while
any scum is produced.

Ecosoyxcu Seems—As cheap perfumes are often re-
quired to fill little fancy bottles, such as are sold at the
bazaars, toy-shops, arcades, and other places, the follow-
ing recipes for their manufacture will be found of service:

1. Spirits of wine, one pint; essence of bergnmot, one
ounce.

2. Spirits of wine, one pint; otto of snntul, one ounce.

3. Spirits of wine, one pint; otto of French lavender,
half ounce; otto of bergumot, 11qu ounce; otto of cloves,
one drum.

4. Spirits of wine, one pint; otto of lemon grass, three-
fourthscunee; essence of lemons, half ounce.

5. Spirits of wine, one pint; otto of petit gruin, quarter
ounce ; otto of orange peel, half ounce.

To MAKE A Scum neswnuno VIOLETS.-—Dr0p twelve
drops of genuine oil of rhodium on a lump of sugar, grind
this well in 11 glass mortar, and mix it thoroughly with
three pounds of orris powder. This will, in its perfume,
have n resemblance to n well-flavored violet.

Onons rou Tm: llANDKERCllIER—ch give the formulae
for prepuring the most favorite bouquets nnd noseguys.
Them mixtures, properly blended, produce an agreeable

 

in

k

IS

THE TOILET. 49

Odor—an effect upon the smelling nerve similar to that
Which music produces upon the nerve of hearing, that of
pleasure.

Tut: ALHAMBRA l’iznruxit.-Extract of tuberose, one
pint; extract 01' geranium, one-hall' pint; extractol' acacia,
one-quarter pint; extract 01‘ tlcur d’orange, one-quarter
pint; extract 01' civct, one-quarter pint.

Tn»: Bosrnonirs liotroci:T.—Extract of acacia, one pint;
extracts jasmin, rose triple, tleur d:0range, and tu‘hcrose,
01' each one-halt pint; extract ol'cn'et, one-quartcr-l.)int;
Otto ot' almonds, ten drops.

iol'Ql’ii'i' n’Auoi'n. Extracts of rose, jasmin, violet,
and eassia, of each one pint; extracts of musk and am-
bcrgris, ot' each one-halt pint. .

Botrocm‘ Ill-IS FLi-IURS nU VAL D’ANDORRE.———I‘lxtraet ot'
Jasmin, rose, violet, and tuberose, ot each one pint; extract
ot'orris, one pint; otto of geranium, one-quarter ounce.

Ilosr: WM'i-zu.-—For either perfume or culinary purposes,
'an be made by usng the following ingredients: Otto of
roses, twelve drops; white sugar, half an ounce; magnesia,
two drains; pure sot't Water, one quart; alcohol, two

 

- ounces. Huh the otto of roses with the Sllgll' and magne-

sia, and gradually :ltltl the water and alcohol, previously
mixed, and tilter the whole through paper.

Sl'l'mtim‘. Coi.ot;.\'i:.—-Take of ninety-live per cent. proof
alcohol one gallon ; add to it one ounce of oil ot: bergamot,
one ounce of oil of orange, two drums of oil of cedrat, one
drum of oil of rosemary, and a few drops of mm of roses;
mix Well, and it is tit for use.

To MAKE Cotooxn “Erma—Take a pint of alcohol,
and put in thirty drops of oil of lemon, thirty ot' hergaxnot,
and half a gill of water. lt'you desire musk, or lavender,
add the same quantity of each. The oils should be put in
the alcohol and shook “’L'll, before the water is added.
Bottle it for use.

Seicx’rip \V'.\snn.u.L.—-—Tal\'e of the best white soap,
shaved into slices, two and a hall' ounces; of Florentine
orris, three-ipiarters of an ounce; ot‘ calamus aroniaticus,
the same ; of elder tlowers, cloves, and dried rose-leaves,
eaeh halt an ounce; coriander seeds, lavender, and hay
leaves, each a drain ; with three drums of storux. Reduce

F
I A

 

 

50 2mm DIME RECIPI noon.

4

the whole to a fine powder, which knead into a paste with
the soap, adding a few grains of musk or ambergris.
When you make this paste into washballs soften it with a.
* little oil of almonds to render the composition more lenient.
This soap has excellent cleansing and cosmetic properties.

COURT PLASTER.-——DlSSOlVe isinglass, suspend your silk
on a wooden frame by tacks, apply the glue with a brush
and let it dry, repeat it, and when dry cover it with a
strong tincture of balsam of Peru. This is the real Eng—
lish court plaster, it is pliable and never breaks. The
more common is covered over with the white of an egg
and dried.

PALM Soar (Superior).—Cut thin two pounds of yellow
soap into a double saucepan, occasionally stirring it till it
is melted, which will be in a few minutes, if the water is
kept boiling around it; then add quarter of a pound of
palm oil, quarter ofa pound of honey, and six cents worth
of true oil of cinnamon; let all boilltogether another six
or eight minutes; pour out, and stand it by till next day.
It is then-tit for immediate use.

OLD Wmnsoa Scan—Slice the best white soap as thin
as possible, and melt it over a slow tire; take it from the
fire, and, when lukewarm, add oil of caraway, or any
other fragrant oil.

TURKlSll Ronda—Take half pound best Brazil wood,
fine, and of golden red color, infuse four days in four
quarts best’white wine vinegar; then boil them together
for half an hour; strain through a linen cloth, and place the
liquid in one pint white vinegar, mix the two liquidi'and
stir them well together. The scum which now arises
should be carefully taken off, and gradually dried and
powdered.

To BLACKEN THE Breweries—The simplest prepara;
tions for this purpose, are the juice of elder-berries, bu nt
cork, and cloves burnt at the candle. Another means ,
to take the black of frankincense, rosin, and mastic. This
black will not come OH with perspiration.

A stick of India ink is the best of all.

Hints anour Danes—A dress should always be made
loose'ovcr the chest, and tight over the shoulder blades.

Every species of drapery is graceful, and may always be

p

/..,__-,__‘.’,__—<—

 

is.

Pro,

"Wuwa'w

'rnn TOILET. 51

worn to advantage. Long sashes, knotted in front, are
more becoming than belts, unless there is much trimming
upon the dress.

N 0 dress with long sleeves is complete without a pair of ‘
cuffs. They look very pretty, when Simply made of linen
cambric. with a double row of herring-bone. Cuffs, with
small ruffles, make the hands look small.

To make narrow shoulders look wider, an inside cape
(or cape fastened to the dress), falling at the shoulders
should be worn. ’

The effect of a well-made tournure (or bustle) is, to make
the waist look round and delicate. An extremely sum"
and waspish-looking waist can never be considered a,
beauty. It is exceedingly hurtful to those who attaith
by tight lacing, and doubly ungraeeful, since it prevents
all graceful movements. Tying the sash in a point in
front gives a roundness, to the waist, and lessens its dimen.
sions. To prevent the fullness of the skirt from risinm
above the sash, which is very ungraceful, the belt should
be lined with buckram.

Short cloaks are very unbecoming to she” and clumsily
built persons—upon others they are generally graceful,

A close cottage bonnet is never out of fashion, and there
are very few faces which it does not improve.

The nforning costume of a lady should consist of a loose
wrapper fastened with a cord and tassel at the waist, and
worn with very plain cuffs and collar.

Shoes should always be worn a little longer than the
foot, so that their length makes the foot look narrow,
which is a great beauty. A broad, short feet can never
be considered handsome. Tight shoes impair the gait,
and a large foot is, at any time, preferable to an awkward
mode of walking.

Flounees are graceful upon tall persons, whether slender
or otherwise, but never upon diminutive ones. Tacks are
equally graceful upon both, and never look out of fashion.
A couple of wide tucks, which give the appearance of two
skirts, are very beautiful for an evening dress, made of
delicate materials. Any species of trimming down the
front or sides of the skirt, increases the apparent height.

Capes, are, in general, only becoming to persons with
falling shoulders.

High-neck dresses are convenient, and almost always

 

  
  
 
  
 
 
 
 
  
 
  
 
 
    
  
 
 
 
 
 
 
 
 
 
 
 
 
 
    
  
 
 
  

52 ms DIME RECIPE BOOK.

look well. Upon a very‘high-shouldered person, a low-
necked dress is more appropriate, and if the shoulders are
only moderately high, the neck may still be covered, and
the dress linished otl‘ about the throat with a narrow piece
of lace, turned downwards, instead of a collar. Dresses
with loose backs are only becoming upon very fine, and
at. the same time slender figures. Evening dresses of
transparent materials look well when made high in the
neck; but upon very young girls it is more usual to cut
the dress low, leaving a part of the shoulders bare.
' ' Care of Clothing, &c.

How To PRESERVE YOUR Fens—Furs, says a writer in
one of the New York papers, who seems thoroughly fa-
miliar with the subject, should never be put away for the
summer, and forgotten, as they so frequently are; and next
to being shut up from the air, their greatest enemy is
damp. If from the wearer being' exposed to rain, they
become wet they should be dried at “a moderate distance
from the fire immediately; and in warm weather, when
not required for wear, they should never be shut in a box
or other drawer for more than a few days at a time, and
every few weeks they should be shaken and beaten.

The more delicate skins require somewhat more delicate
treatment. ,The best plan is probably, not to pick furs
away, but let them lie in a drawer or wardrobe that is con-
stantly being opened so that they meet the eye frequently,
and being thus often in sight, it is easy at convenient op-
portunities, to have them taken out and beaten, or, at any
rate, shaken or tossed, and thoroughly exposed to the
air. It is common to hear it remarked, that the moths get
into furs—as if the insect actually migrated from one 10-
cality to another; the probability is, however, that furs and
wooleus are animal substances, endowed with vital princi-
ple, which develops itselfinto the hvmg organisms through
the decay of its material shape. Cleanliness and airng
are, therefore, absolutely essential.

Paper bags, folded over the seam and sewed together,
make excellent receptacles for furs and woolen garments.
Cedar chests are better, if you can obtain them.

,WooLI-zs Anions—The shrinking and discolorng of
woolen articles may he, in great part, prevented by care
,Fn’wasbing them. Never wash them in hard water, nor

 

 

 

\.

 

   

 

 

'rnrc TOILET. 53

water softened by soda; nor should they be rubbed with
soap: The tibers of wool are covered with little points,
all direeted one way. As the woolen is rubbed, these be-
come tangled, and form a kind of thick felt, by which
means the article is shrunk and thickened. For the name
reason it is not desirable to ring woolen things. Before
washing, woolen things should be well brushed and shaken
10 get rid of the dust. Rain, or soft river water, should
have a strong lather made in it with soap; or, it' the things
are very greasy, ox-gall should be added, in the propor-
tion of half a pint to six quarts of water; then boiling
water shozihl be added to the lather to make it as hot as it
is possible to bear the hand in; and the dirty woolen
should be put in, and dipped and raised repeatedly fol-sev-
eral minutes. it should then be squeezed (not wrung) as
dry as possible from the dirty, Asliuiy liquor, and the pro-
cuss, if ueecssm-y, repeated with some clean lather. It" the
article is not very dirty, and bCCOlllL‘a‘ quite clean in the
first washing, the second washing may be in hot water
only, without soap; and, in either case, a blue-bag should
be used in the last water. When gall has been used, a.
third water is necessary to take 011' the bad smell. When
the article is tinished, it should be squeezed as dry as can
be,'and dried as quickly as possible in the open air, if the
weather is tine.

White silk is best cleaned by dissolving curd-soap in
wateras hot as the hand can bear, and passing the silk
through and through, handling it gently, and rubbing any
spots till they disappear. The silk should then be rinsed
in lukewarm water, and stretched by pins to dry.

Flowered white silk is best cleaned by bread-crumbs
rubbed on with the hand.

Black silk is best cleaned by some ox-gall put into boil-
ing water.

To CLEAN SlLK.—-DI‘OSSOS cleaned by the following
method have not the appearance of being,r cleaned: Quar-
ter of a pound ot‘ honey, quarter of a pound of soft soap,
two wine—glasses of gin, three gills of boiling water; mix
and let stand until blood-warm; spread the silk on a clean
table with a cloth under it—there must be no gathers;
dip a nail-brush into the mixture, and rub the silk Well,
especially where there are stains or the most dirt or spots,
and with a sponge wet the whole breadth generally, and

Elk

 

 

54 THE DIME RECIPE BOOK.

rub gently ; then rinse the silk in cold soft water; hang it
up to drain, and iron it damp. The quantity stated is for
a plain dress.

2. Grate raw potatoes to a fine pulp in water, and pass
the liquid matter through a coarse sieve in another vessel
of water; let the mixture stand undisturbed till the fine
white particles of the potato are precipitated; then pour
the mucilaginous liquor from the fecula, and preserve it
for use. The article to be cleaned should be spread upon
alinen cloth upon a table, and washed with a sponge dip-
ped in the potato liquor, until the dirt is perfectly sepa-
rated, then rinsed in clear water several times. Two
middle-sized potatoes will be sutlicient for one pint of
water.

To CLEAN Winn: annnns.—Wash them well in soft
water, with white soap and blue; rub them through very
clean white paper, beat them on the paper, shake them
before the fire, dry them in the air, and afterward curl
thetn.

To Cum. Prawns—Heat them gently before the fire,
then, with the back of a knife applied to the feathers, they
will be found to "curl. quickly and well.

To (‘mess Gown—Wash the article in warm suds
made of delicate soap and water, with ten or fifteen drops
of sal volatile. (The sal volatile will render the metal
brittle. This hint may be used or left at pleasure.)

To Cums an: Km Grows—Stretch them on a
board, and pub the soiled spots with cream of tartar or
magnesia. Let them rest an hour, then take a mixture of
alum and fuller’s earth in p0wder, and rub it all over the
gloves with a clean brush, and let them rest again for an
hour or two. Then sweep it all Oil; Mid go over with a.
flannel dipped in a mixture of bran and finely powdered
whiting. Let them rest another hour; brush off the pew-
der, and you will find them clean.

To Wasn Comm-m Km on Hosxm Owns—113mm
a. talne, a clean towel, folded three or four times, a saucer
of new milk, and a piece of brown soup. Spread 3 g10ve
smo duly on the folded towel, dip into the milk a piece
of can tlannel, rub it on the soap until you get enough,
and then commence rubbing the glove, beginning at the
wrist, and rubbing lengthwise to the ends of the fingers,

“N.” W, “W”... ..U.....- ..

 

    

 

   
 

 

 

THE TOILET. 55

the glove beingheld firmly in the left hand. When done,
spread them out to dry gradually. When nearly dry, pull
them out the cross way of the leather and when quite
dry, stretch them.

To CLEAN Ilam Baitsnns—Clean your head brushes
by washng them thoroughly with a bit of soft sponge tied
on the end of a stick, and dipped into a warm solution of
pearlash, prepared by dissolving a table-Spoonful of pearl-
ash in a pint of boiling water. \Vhen the bristles have
thus been made quite clean, rinse the brushes in clear hot
water, leaving them in till the water gets cold. After-
Wards drain and wipe the brushes with a clean cloth, and
set them upright before the tire to dry.

To WasH RIBB()NS.—AS washing mid doing up ribbons
is quite a source of economy, it is not every lady that
knows that, with the exception of a few delicate colors,
pink, sky-blue, &c., almost 'any ribbon can be waShed and
ironed, and made to look nearly if not quite as well as
now. To wash ribbons, make a clear lather of clean white
soap, the Water as warm as you can hear your hands; rub
the ribbon through this, soap may also be applied where
there are grease spots on the wrong side; rinse in cold
water. As soon as washed, without hanging out to dry,
have ready at hot iron, and press them out while wet; press
on the wrng side; they will wrinkle, and never look well,
it' not pressed while wet. If you wish to sullen them, dip
them before ironing, in a solution 0f_gum‘arabic; when
ironed smooth, take the scissors and trim oil the ends. I
have renewed narrow satin ribbons, yellow and white, in
this way, when you would not know they had ever been
worn; also wide colored ribbons, black, etc.

To RESTORE PEACH-COLOR Rumor; wuss TURNING RED.
_sult of potash dissolved in water; place the ribbon on a
Clean table, and apply the mixture Wth a sponge.

To WASH FINE CROCHET LACE THAT IT MAY NOT SHRINK
AND BECOME THICK—Cover a glass bottle with muslin or
linen, and then tack the lace smootth upon it, rub it with
soap and cover it with muslin. Boil it for twenty minutes
in soft water; let all dry together, and the lace will be
found to be ready for use. A long piece of lace must he
wound round and round the bottle, the edge of each
round a little above the last, and a few stitches to keep it
firm at the beginning and end, will be found sutli’eicnt,

  

 

56 THE nun: RECIPE noon.

To \VASH C(HAHh‘E—MH' washing fine and elegant colors,
the “ Scientific American" advises ladies to boil some bran in
rain water, anduse the liquor cold. Nothing ‘auequal it
for ease upon color and for cleaning cloth.

To lhzuovn Mitm;\v.-—'I‘al\'e two ounces of chloride of
lime, pour on it a quart of boiling water, then add three
quarts of cohl water; steep the linen twelve hours, when
every spot will be extracted. This will be found to quite
surpass the buttermilk and chalk receipt.

To I’m-:vrzx'r oxa’s Bossm mnxo Isn'mm nY Tun
HAUL—Great advantage will be found in havng a piece
of white or yellow oiled silk basted inside of that part of
your bonnet where the crown unites with the brim, carry-
inf,r it up some distance into the crown, and some distance
down into the hair between the outside and the lininv.
This will prevent the bonnet being injured by any oiliness
about your hair. ()r you may have an Oiled silk bonnet
cap.

- On. or Frownas.—Split cotton wadding and dip in pure
Florence or sweet oil, lay this in ajar orehina dish, cover
it with a thick layer of rose leaves, or any odoriferous
flower or plant, from which you wish perfume. Then lay
over another layer of cotton steeped in oil, and so on
until filled. Cover it closely and place in the sun a week.
Throw away the leave and squeeze the oil in vials for
use. The scented cotton will perfume your clothes.

CL‘I’I F} IiI'ECfIEN.

To CAN FRUlT.—-T0 insure success in canning fruit and
vegetables, but two things are neceSsary—that the fruit,
should be thoroughly hot when placed in the cans, and
that these should be perfectly sealed. As far as our expe-
rience goes, we have fouml nothing,r superior to tin cans,
soldered up by the tinner; but the tumor cannot be had by
persons in the country ; and there is often much vexation
in attempting to have him at the exact hour and moment
when wanted. There are variousjars and cans, which are
seltlsealing, to be obtained, and where it is C(rtain that
these are what they profess to be, it is easiest to use them ;
but not much should be risked upon uncertainty. Some
kinds of earthen jars and jugs are so p0r0us as to be inca-
pable ot'being rendered air-tight.

u

y i



v

«a A

 

_just plucked from the tree.

ms. KITCHEN. ' 57

It is highly desirable that fruit and vegetables to be pre-
served should be fresh—that the process of decay and fer-
mentation should. not have commenced in them. Fruits
are kept in better condition by adding as much sugar as
is required to sweeten them for the table. Never use
water in putting up fruit, unless it be a little to malte. a
syrup of the sugar. It renders them tasteless and insipid.

There is a ditl'erence in the desirability of fruits and ve-
getables for canning; for instance, beans can hardly be pre-
served, while tomatoes will look as fresh as it gathered
that day from the garden. To those who are fond of this
vegetable there can be no luxury more easily procurable,
or adding more to the variety of the winter’s table, than a
full supply of canned tomatoes. Peaches are as deheious,
taken freshly from the cans for the New Year’s feast as If
' I’ears, apples, plums: and
quinces are excellent; blackberries arF'good; raspberries
also; strawberries cannot be kept of as delicate‘flavor as
when in season, but are better when preserved.

’I‘in cans should be opened by placing live coals upon.the
solder; it will melt in a few moments. A warm flat-iron
may be used to soften the cement of the Self-sealing cans.

PEACHES 1.\' Cass—Four pounds of peaches, 011‘3 Pound
of sugar; ,pare and sugar over night; in the mor'niltg let
them come to a boil before putting in cans. .This is an
excellent receipt. .

Axorui-m WAY—Some, whose peaches keep beautifully,
and retain much of their delicious flavor, take half”: P0?“
of sugar to each pound of peaches. The “"3” '5 In}???
a preserving-kettle, with half a pint of water .3 61m:
pound of sugar, heated and the surface skimmfi . d and
this syrup the peaches, after being pared, are p {Get the
boiled ten minutes. The peaches are then put m 0
cans while hot, and immediately scaled up-

ANOTHER Warn—Take firm ripe PeaChcsz force out “‘3
stone, and fill with fine white sugar. . Put in. the  ant
allow to remain until they are partially ldtrlwd’r “P33:
enough to injure materially the nature avgd. in this
closely into a c caches prcpfll‘

d seal. 1
way are said to ‘ "

Besides pre ‘ 0308
scribed, it is dour: e, for some Purl) r

   
 

fine.
* . ' the fresh state IS de-
peaches in to stew mm

 

 

/

58 was DIME RECIPE BOOK.

This may be done in the usual way, and if: the fruit is at
once placed in the cans 0r jars, and sealed while hot, it
will keep unchanged for years.

RsYnoLn’s Puts—Three and a half pounds of sugar, to
one gallon of pump water; make a syrup, and let it get
cold; till the can with fruit, and pour in the cold syrup;
set the can in water and let it come to a boil, boil briskly
for three minutes, and then seal.

Puss—Remove the skin, place them in a. vessel with a
tightly-fitting cover, use as much water as would he re-
quired to make a syrup for the' quantity to he put up, but
do not put in the sugar. Now set the vessel on the fire,
and allow to remain until the pears are softened through-
out, which may be ascertained by passing I fork through
them, Then add as much sugar as is thought sutlieient,
stew for five minutes, and seal up hot. It is of course un- ‘
necessary that the pears should be covered with water, as
the steam, if the vesselis tightly covered, will cook those
not immersed.

Qmucas.—If quinees are treated precisely in the man-
ner described for pears, they will be found far more deli-
cious than the ordinary preserve.

Pawns—Let them be stewed with sugar for five
minutes, and scaled up while hot. It must always be kept
in mind that the quantity of sugar used has no bearing
upon the preservation ofthe fruit, beyond the quantity ne.
cessary to prepare them for the table.

The ammo“ plum, stewed with a small quantity of
sugar, makes a very delicious sauce for meats.

Damsons were preserved last Summer by expressing the
juice from a quantity, heating it‘.up.t0 the boiling point,
pouring it over the fruit, and sealmgit at once. The juice,
when it. grew cold, formed a thick Jelly in which the fruit
was imbeddcd.

S'raawnsaanzs.—-Sugar the strawberries, using about
half‘a pound to a pound of berries, and let them stand ten
minutes; then put them into a wide, shallow, preserving-

_ , so that they may become heated as quickly as possi-

e, and let them boil three or four miufies. Fill the cans
or jars, and seal while hot. Let the vessels used be
scolded immediately before the fruit is put in, so as to heat
them thoroughly.

 

 
 

    

ma xrrcnzx. 59

I. For flavoring ice-cream, &c., take fine ripe strawber-
l'ma, mash them with an equal weight of sugar, put in the
prerng-lictllt‘, and boil up once. Then seal while hot.

RASPBERIHES.—-R:Npl)crl‘l03 may be put up in the same
manner as strawberries.

BLACKBERRIHS axn Wnonrtnnmmns.—It is more im-
portant that these berries should be fresh than any others,
except strawberries and raspberries. They are snnply to
be stewed with sugar ten minutes, and scaled up.

T())lAT()lIS.—Ttll(c the tomatoes in any desirable quanti-
ty, peel, place them in a suitable vessel over the fire, and, ‘
after they have commenced boiling, let them boil fifteen
minutes. llave ready the cans orjars; fill with tomatoes,
and seal up while boiling hot. If the queensware jar is
used—and in all cases, indeed, where it is used—it ShOUld
be thoroughly heated by rinsing with boiling water before
the tomatoes are put into it. .

PEAS, BEANS, &c.—Obtain in the freshest poséible statei
if they can be taken at once from the garden to the
kitchen so much the better. Unless they can be attended
to immediately, let them be thrown into ice-water an
kept there until every thing is ready. In the case of pc
let them be thrown into iee~water as they are remOV
from the pods. Fill, or partly fill, with the vegetable, e
vessel with a closely-fitting cover; set this vessel Into a
boiler containing strong brine enough to reach two-thlrds
of the way up to the cover. Bod about four hours, rather
more than less, adding water to the brine as it evaporalest
to keep up the original quantity. When ready forseallng
heat the cans or jars to be filled by rinsing theme-1th boul-
ing water, till with the hot vegetable, and seal thlmutloss

of time.

GREEN Conan—Corn may be treated in the same man-
ner, 0" it may be boiled upon the cob. If the latter ls
done, the grains should be split down the centre, and-the
00“! scraped off the cob, leaving the beak behind, it
should then be heated, as directed for the peas, and scaled

as soon as it is heated up to the desired temperature.

[The long exposure of corn, peas, &c., to heat, seems
to be Ilecessary, so far at least as is now known, to dc.
stroy the great tendency of these yegetahles to putrefac-
tion, even after they are gedod up in air-tight vessels. 1:,

e

I")
.

5
h“- .0?

 

   
 

 

60 THE DIME RECIPE BOOK.

is mere than probable, however, that this process is not
necessary, and that reliable means will be discovered of
keeping these articles perfectly, without heating them
more than is necessary to prepare them for the table.
But even when subjected to this long-continued applica-
tion of heat, neither corn nor peas are materially injured
in tlavor.]

Paxsanvma YEARS AND APPLES.—Tlm following is a.
plan which is simple and etficacious. The apples and
pears should be placed in glazed earthen vessels, each
containing about a gallon, and surrounding each fruit with
aper. These vessels, being pert'eet cylinders, about a

‘I‘ Got each in height, stand very conveniently upon each

other, and thus present the means of preserving a large
quantity of fruit in a very small room; and ii' the spaces
between the top of one vessel and the base of another be
filled with a cement, composed of two parts of the curd
of skimmed milk, and one of lime, by which the air will be
excluded, the later kinds of apples and pears will be pro-
served with little change in their appearance, and without
any danger of decay, from October till February and
March. A dry and cold situation, in which there is little
change of temperature, is the best for the vessels; but the
merits of the pears are greatly increased by their being
taken from the vessels about ten days before they are
wanted for use, and kept in a warm room, for warmth at
this, as at other periods, accelerates the maturity of the
pear.

To PRESERVE Fat'ir Jl-ZLLIES men Morn—Cover the
surface one-fourth of an inch deep with fine pulverized
loaf sugar. When thus protected, the jellies will keep for
years in good condition, and free from moldincss.

To I’nsvssr “ Gnarsme."—To prevent jams, preserves,
etc., from graining, a teaspoont‘ul of cream of tartar must
be added to every gallon of the jam or preserves.

, DIelange.

GREEN Cons Gunter—The following receipt for this
delicacy is said to be excellent: Grate the corn from
twelve cars of corn boiled; beat up five eggs, stir them
with the corn ; season with pepper and salt, and fry the
mixture brown, rowning the top with a hot shovel.

Ammcun 0 suns—Take green corn, grate it in a

 

 

‘1

 

 

‘fl‘

    

 

    

THE KITCHEN. 61

dish; to one pint of this add one egg well beaten, :1 small
teacup of flour, half a cup of butter, some salt and pepper,
and mix them well together. A table-spoonful ot .the
butter will make the size of an oyster. Fry them a hght
brown, and when done, butter them. Cream, it it can be
procured, is better than butter.

'l‘oUGn MEAT.—M(‘:1t, if naturally tender, will be made
as tough as may be desired by putting a little salt upon It,
“just to keep it till wanted." Salt is an excellent hard-
ener. If the tenderness is to he preserved, as well as the
purity of the meat, a “dust of pepper” will do all that IS
uecdt'ul.

To KEKr Sear—Sum maybe kept a year, thus: Choose
the tirmest and most free from skin or veins, remove all
traces of these, put the suet iu the saucepan at some dis-
tancc from the tire, and let it melt gradually ; when melted
pour it into a pan of cold spring-water ; when hard, wipe It
dry, fold it in white paper, put it in a linen bag, and keep
it in a cool, dry place ; when used, it must be scraped, and
it will make an excellent crust with or without butter.

SUBSTITUTE ron Corral—Scrape clean three 01' four
good parsnipa, cut them into thin slices, bake till well
brown, grind or crush, and use in the same manner as cof-
fee, from which it in scarcely distinguishable. I This 15:1 1100
only a beverage equally good as coffee, but IS likemsc a
cure for asthma. '

To MAKE \VATJ-In COLD, ron SU . _ '
nearly as cold as ice water, by surrounding the Plum“ ‘1”
jar with several folds of coarse cotton, to be coasting]t
wet. The evaporation carries off the heat made, anI I.
will be reduced almo.<t to freezing. In Ind,la and Ohm
tropical regions this is common.

Smrmr. Mom: or I’Umrvixo VIV'M'I'-R'—',A tfibki'-Sv\i):t(el:
ful of powdered alum, sprinkled into a. hogshea ‘9 mm} H;
and stirred, will in the course ofa few hours prleuplater aq
the bottom all the impure particle-‘1‘ and leave me “I'd neea
clean and lure as spring water. Four gallons won
but a tea-spoonful. .

CUTTING BUTTER IN Com) WEATHER—4'0 cqt alshlie Sir
butter from a large roll in cold weather, fit'I’Stbd‘a t 'E‘vqinbc
in hot water, and all trouble of breaking t e u or l e

worded. F

mum—It may be kept

 

62 run mun RECIPE BOOK.

To Kssr Man Fauna—After the meat is frozen, I tie
in papers and pack in a flour barrel with clean straw,
pushing the straw down tightly with a thin lath. I then
put the barrel in a box, five or six inches larger than the
barrel every way, and fill the space with dry sawdust.
Last winterl kept meat thus in fine condition until April.

To Kass EGGS Fassu.—Proenre shallow baskets which
are rather coarse or open (they should hold about eight
or ten dozen eggs), hang them on nails or hooks driven
into the beams of the cellar. The lighter and more airy
the collar is, the longer the eggs will keep good.

To Kssr Gnu-2a Swans—A chemical ingredient, the
sulphitc of? lime, is now announced as a complete stopper
to the fermentation of new cider, arresting itjust when one
wishes.

To Kerr SMOKED Hams—Make sacks of coarse cotton
cloth, large enough to hold one ham, and fill in with chop-
ped hay all around about two inches thick. The hay pre-
vents the grease from coming in contact with the cloth
and keeps all insects from the meat. Hang in the smoke-
bouse, or other dry, cool place, and they will keep a long
time.

To KEEP Pornoss mom Srnourmo.—To keep potatoes
intended for the use of the table from sprouting until new
potatoes grow, take boiling water, pour into a tub, turn in as
many potatoes as the Water Will entirely cover, then pour
off all the water, handle the potatoes carefully, laying up
in a dry place on boards, only one layer deep, and see if
you do not have good potatoes the year round, withou‘t
hard strings and watery ends caused by growing.

RANCH) Bernie—This may be restored by melting it in
a water bath, with some coarsely powdered animal char-
coal (which has been thoroughly sifted from dust), and
strained throagh flannel.

To Paorsc-r Dan-2r) Faun raou Worms—It is said
that dried fruit put away with a little bark sassafras (say
a large handful to the bushel), will save for years, unmo-
lested by those troublesome little Insects, which so often
destroy hundreds of bushels in a single season. The rem-
edy is cheap and simple, but we Venture to say a good
0110.

 

 

 

    

 

    

ma KITCHEN. 63

Am- or Tm-Mamsn.—Use 90ft water, and be sure it
boils. If you are compelled to use hard water, throw into
the kettle a pinch of carbonate of soda; but the latter
should never be used unless the water requires correction,
and then very moderately, for it is apt to destroy the deli-
cate roughness of the flavor. Put your tea into the empty
pot, and be sure you use enough. Some persons practice
a foolish economy in this matter, and use so little that the
product is not much better than plain hot water. Then
place the pot before the fire, or on the hob, or, still better,
on the hot plate ot‘an oren, till the tea. is well heated, but,
of course, not burnt; then pour upon it the boiling water;
and a fragrant infusion of good strength is instantly pro.
duced.

ECONOMICAL Uss or Nurmzos.—If a person begins to
grate a nutmeg at the stalk end, it will prove hollow
throughout; whereas, the same nutmeg, grated at the
other end, would have proved sound and solid to the last.
This circumstance may be thus accounted for: The centre
ofa nutmeg consists of a number of fibres issuing from
the stalk and its continuation through the centre of the
fruit, the other ends of which fibres, though closely sur-
rounded and pressed by the fruit, do not adhere to it.
When the stalk is grated away, those fibres, having lost
their hold, gradually drop out in succession, and the hol-
low continues through the whole nut. By beginning at.
the contrary end, the fibres above mentioned are grated
off at their core end, with the surrounding fruit, and do
not drop out and cause a hole.

To MAKE PURE Wise or Anus—Take pure cider
made from sound ripe apples as itruns from the press; pat
sixty p0unds of common brown sugar into fifteen gallons
of the cider, and let it dissolve; then put the mixture into
a clean barrel, and till the barrel up to within two gallons'
01' beingr full, with clean cider; put the cask in a cool place,
leaving the bung out for forty-eight hours; then put in the
hung, with a small vent, until fermentation wholly ceases,
and hung up tight; and in one year the wine will be fit for
use. This wine requires no racking; the longer it stands
upon the lees, the better.

Pu; l’LAN'r Wise—Wash and cut the stalks into pieces
About two inches long, put these into a stone jar, place the

  

 

 

THE DIME RECIPE BOOK.

jar in a kettle of cold water and let it remain until it is
sufficiently cooked to squeeze the juice from it. To each
four quarts of juice add two of water. To each quart
(water and juice), one pound brown sugar mixed well and
put into a cask. The cask should be filled, and a
quart left to add up with while in the state of fermenta-
tion, at which time the vent should be left open to let off
the refuse. When it gets through fermenting it should be
corked tight. If kept until spring it should be bottled.
This is full as good as currant wine, and much less labor.

BLACKBERRY Wise—Gather the ripest berries, and
press out all the juice; to each gallon put two and a half
pounds of clarified sugar; fill your keg quite full, leaving
out \the bung, so that, in fermenting, the thick impurities
which rise will run out, instead of settling to the bottom ;
have an extra quantity of the juice to fill up the keg each
morning, that it may continue to work off, and become
clear; do this for twelve or fifteen days, or until it ceases
to ferment; then bung tight for six months, when rack it off
into bottles, and cork tight. Great care should be taken
not to disturb the sediment at the bottom, and to have it
quite clear.

Rasrnsnnr Wrath—Take three pounds of raisins, wash,
clean, and stone them thoroughly; boil two gallons of
spring water for half an hour; as soon as it is taken off ‘
the fire pour it into a deep stonejar, and put in the raisins,
with six quarts of raspberries and two pounds of leaf
sugar; stir it well together, and eo’ver them closely, and
set it in a cool place; stir it twnce a day, then pass it
through a sieve; put the liquor into a close vessel, adding
one pound more loaf sugar; let it stand for a day and
night to settle, after which bottle it, adding a little more
sugar.

Cnsaay Winn—To make five pints of this wine, ta Kc
fifteen pounds of cherries and two of currants; bruise them
together; mix with them two-thirds of the kernels, and
put the whole of the cherries, currants, and kernels into a
barrel, with a quarter ofa pound of sugar to every pintof
juice. The barrel must be quite full; cover the barrel
with vine leaves, and ’sand above them, and let it stand
untii it has done working, which will be in about three
weeks; then stop it with a hung, and in two months’ time
it may be bottled.

   
   
   
   
   
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

  

A w‘ _ ~—._.‘A_‘A .

V

 

 

THE KITCHEN. - 65

ELDER Wish—Pour a. gallon of boiling water over
every gallon of berries; let it stand twelve hours; then
draw it otl', and boil it up with three pounds and a hall' of
sugar; when boiling, beat up the whites of some eggs, and
clarify it; shimit clear; then add half an ounce of pounded
ginger to every gallon of the wine; boil it a little longer
belbre you put it in the tub; when cool, put in atoast rub-
bed in yeast; let it ferment a day or two, after which put
it into a barrel previously rinsed with brandy. All wines
should be lukewarm when the yeast is added to them. '

Emma Wm: navoam wn'n Hops—A lady, disliking
the taste of spices in home-made wines, was induced to
try the ell'eet ot‘ flavoring elder wine with hops. The re-
sult is one of the most grateful, wholesome, and valuable
beverages. lts color equals that of the finest claret; and
it produces no acidity after drinking, as many home-made
wines do. The berries, which must be thoroughly ripe,
are to be stripped from the stalk, and squeezed to a pulp.
Stir and squeeze this pulp once every day for four days;
then separate the juice from the pulp by passing through
a cane sieve or basket; to every gallon of juice, add half
agallon of cold spring water; boil nine gallons with six
ounces of hops for half an hour; then strain it, and boil
again, with three pounds of sugar to the gallon, for about
ten minutes, skimming it all the time; pour it into a
cooler, and, while lukewarm, put a piece of toasted bread
with a little burn) on it to set it working; put it into a
cask as soon as cold; when it has done working, cork it
down, and leave it six months before it is tapped; it is
then drinkable, but improves with age exceedingly.

1mm: Winn—To one gallon of grapes put one gallon
of water; bruise the grapes; let them stand a week with-
out stirring; then draw it off, and fine. Put to a gallon of
wine three pounds of sugar; put it in a vessel, but it. must
not be stopped till it has done hissing.

CURRANT Winn—To every pailful of currants, on the
stem, put one paill‘ul of water; mash and strain. To
each gallon of the mixture 0t" juice and water add three
and a quarter pounds of sugar. Mix well, and put into your
cask, which should be placed in the cellar, on the tilt, that
it may be racked off in October, without stirring up the
sediment. Two bushels 0f Currants will make one barrel

F"

    

b

  

  

w ‘- Ann—can:-

66 . ms DIME RECIPE soon.

of wine. Four gallons of the mixture of juice and water
will, after thirteen pounds of sugar are added, make five
gallons of wine. The barrel should be filled within three
inches of the bung, which must be made air tight, by
placing wet clay over it after it is driven in.

‘ -Cor.n WATER Vmsmn.—To six gallons of rain water,
add one gallon of common molasses, and half a gallon of
good hop yeast; set the cask in a warm place, and shake
well, once a week for a few weeks; and you will have ex-
cellent vinegar. A bit of gauze or very thin cloth should
be tacked over the bung-hole, to keep out dust and insects
till the vinegar is made, then put in the bung and keep it
from the air or it will lose strength.

SUGAR “noun—To each gallon of water, add two
pounds of brown sugar and a little yeast; expose it to the
sun six months in a vessel slightly stopped.

HONEY ersma.-—Mi~x one pound of honey with a gal-
lon of cider, and expose it to the sun, or keep it where it
is warm, and in a few months it will be so strong that
water will be necessary to dilute it.

Psaar VINEGARs—‘Pllt thirty or forty pounds of wild
pears into a tub, pour water over them, and leave them
three days to ferment. Repeat this every day fora month,
at the end of which it will be good vinegar.

RASPBERRY VYlNEGARr—TO each quart of raspberries,
allow a pound of loaf sugar. Mash the raspberries and
strew the sugar over them, having first crushed it with
the rollingopin. Let the raspberries and sugar stand till
next day, keeping them well covered, then put them in a
thin linen bag and squeeze out the juice with your hands.
To every pint of juice allow a quart of the best vinegar.
Bottle it, cork it tightly, and set it away for use. It will
be ready in a few days.

Ysasr CAKES.—Muke a thick batter of a pint of good
yeast, 9. teaspoonful of salt, and rye or wheat flour.
When risen, stirin Indian meal till of the right consistency
to roll out. When risen again, roll them out very thin,
cut them into cakes with a tumbler, and dry them in the
shade in clear, windy weather. Care must be taken to
kec them from the sun, or they will ferment. When
per ectly dry, tie them up in a bag, and keep them in a
cool, dry place. To raise four or five loaves of bread,

  
   
 
 
 
 
    
  
 
 
 
 
 
 
 
 
    
  
    
  
 
 
 
 
  
  
   
      

 

‘9
fl

 

 

THE KITCHEN.

take one of these cakes and put to it a little lukewarm
milk or water. When dissolved, stir in a couple of table-
spoonful of flour; set it near the fire. When light, use
it for your dough. Yeast cakes will keep good for five or
six months. They are very convenient to use in summer,
as common yeast is so very apt to ferment.

SOAP.——FOUMCCD pounds of bur soap in half a boiler of
hot water; cut up line; add three pounds of sal soda made
fine, one ounce of pulverized rosin ; stir it often till all is
dissolved; just as you take it off the fire, put in two table-
spoonfuls of spirits of turpentine and one of ammonia;
pour it in a. barrel, and fill up with cold soft water; let it
stand three or four days before using. It is an excellent
soup for washing clothes, extracting the dirt readily, and
not fading colored articles.

Son MADE Conn—Cleanse your grease by putting in
a little strong lye and boiling it thoroughly, then fill up
with cold water, and the grease will float. Skim it off,
and melt it, put it in your barrel and place it in the sun.
Try the lye to have it the right strength, and heat it. Put
in two pounds of grease to a pnilful of lye and stir it
every day. If it does not begin to look like soap in five
or six days, add a little hot lye; if this does not help it, add
grease. This mode some prefer. If made of potash, take
twenty-five pounds of clean grease melted, eighteen
pounds of potash, and dissolve in four pails of water, boil
it until dissolved, put the grease and two pails of hot lye in
a barrel, the next day another, and the next day another.
Then fill up the barrel with hot water, a pail each day,
stirring it well, and it will be nice soap. The sediment of
the potash is bad.

LABOR-SAVING Son.-—-Take two paunds of as] soda,
mo pounds of yellow bar-soap and ten quarts of water.
Cut the soup in thin slices, and boil together two hours,
strain and it will be fit for use. Put the clothes in soak
the night before you wash, and to every pail of water in
which you boil them add a pound of soap. They will need
no rubbing, merely rinse them out, and they will be per-

fectly clean and white.

   
    
    
  
 
 
 
 
 
 
 
 
 
 
 
 
    
   
  
 
 
 
 
 
 
 
 
 
 
 
   

  

   
 
 
 
 
  
 
  
 
    
   

68 rm: mun ancxrx noox.

PICIKLES.

Always use the very best vinegar, and firm, hard fruit
and vegetables for pickling. Never green them in a brass
kettle; it is absolutely poinonom. If you use a tin vessel
for heating the vinegar, do not let it get cold in it. Put
pickles away in glass or stone jars: cucumbers, when
pickled by the quantity, may be kept in half-barrels or
other wooden vessels.

'I‘o PICKLI CUCUMBERS.—Cucumbcrs for pickling should
be very small, and as free from spots as possible. Make a
brine of salt and water strong enough to bear an egg.
Pour it over your cucumbers, cover them with fresh cab-
bage leaves, and let them stand for a week, or till they are
quite yellow, stirring them at least twice a day. When
they are perfectly yellow, pour off the water. Take a
porcelain kettle, and cover the bottom and sides with fresh
vine-leaves. Put in the cucumbers, with a small piece of
alum, and cover them closely with vine leaves all over the
top, and then with a dish or cloth to keep in the steam.
Fill up the kettle with clear water, and hang it over the
fire when dinner is done, but not where there is a blaze.
The fire under the kettle must be kept very moderate.
The water must not boil, or be too hot to bear your hand
in. Keep them over the fire in a slow heat till next morn-
ing. If they are not then of a fine green, repeat the pro-
cess. When they are well grceued, take them out of the
kettle, drain them on a sieve, and put them into a clean
stone jar. Boil for five 01‘ six minutes sufficient of the
best vinegar to cover the cucumbers well; putting into the
kettle a thin muslin bag filled with cloves, mace, and mus-
tard-seed. Pour the vinegar scalding hot into the jar of
pickles, which should be secured with a large flat cork, and
an oil-cloth leather cover tied over it. ‘

MANGOES.-—Procure musk-melons as late in the season
as pessible; if pickled early, they are not apt to keep well.
Cut a small piece from the under side; take out the seeds,
and if the eitron or nutmeg melons are used for mangoes,
the rough part should be scraped off. The long common
musk-melons make the best mangoes. Soak the melons in
salt and water, three or four days; then take them out of
the water; sprinkle on the inside of the melons, powdered
cloves, pepper, nutmeg; fill them with small strips of

 

  
   
  
 
 
 
 
 
 
 
 
 
    
  
 
 
  

 

:-

 

 

PICK LE8. 69

horse-radish, cinnamon, and small string-beans. Flag-root,
nasturtions, and radish tops, are also nice to fill them
with. Fill the crevices with American mustard-seed. Put
back the pieces of melon that were cut off, bind it up tight
with white cotton cloth, and sew it on. Lay the melons
in a stone jar, with the part up, that the covers are on.
Put into vinegar for the mangoes, alum, salt, and pepper-
coma, in the same proportion as for cucumbers; heat it
scalding hot, and pour it over, then cover with a folded
towel ; let them stand for one night; drain off the vinegar,
make it hot again, and pour it on ; cover as before ; repeat
this scalding four or five times, if necessary, until the man-
goes are a tine green; three times is generally enough.

Tomro Carmen—Take tomatoes when full ripe, and
bake them in a jar till tender; strain them and rub them
through a sieve. To every pound of juice, add a pint of
vinegar, half an ounce of garlic, sliced, a quarter of an
ounce of salt, and a quarter of an ounce of white pepper
finely powdered; boil the whole till every ingredient is
soft; rub it again through the sieve; to every pound add
the juice of three lemons; boil it again to the consistence
of cream; when cold, bottle it, put a small quantity of
sweet oil on each, tie bladders over and keep in a dry
place.

Guess Touaro Picnics—Take any size, but those'
ready to ripen are the best, place them in a vessel, and
throw on a handful of salt; cover with boiling water, and
let them stand till cold; then slice them through trans-
versely, once or twice, according to the size; then lay
them in a crock with thin-sliced onions. Prepare the
vinegar with cloves, cinnamOn, and allspice, and pour on
hot. Cover and set away for a few days. They will be
found very delicious, and will keep all winter. Those who
dislike onions, may omit them.

Pncn:s.l—Take those of full growth, ripe, but not soft;
wipe them with a flannel cloth, or pare them; stick three
or four cloves into each peach; lay them in a stone jar.
Put half a pound of sugar to a quart of good vinegar, add
cinnamon and other spices to the taste; let the vinegar
come to a boil, skim, and pour it on the peaches. Let.
them stand two weeks, then pour off the vinegar and boil
it, and pour it on again, and they are then fit for use.

 

  

 

70 THE mus aacxrs BOOK.

Peaches and cherries may be pickled in a syrup made
of a teacup of sugar to a teaeup of vinegar, and spiced as
above. They are truly delicious. The peaches should be
carefully pared.

To PICKLE IN BRINl.—A good brine is made of bay
salt and water, thoroughly saturated, so that some of the
salt remains undissolved ; into this brine the substances to
be preserved are plunged, and kept covered with it.
Among vegetables, French beans, artichokes, olives, and
the different sorts of samphire may be thus preserved; and .
among animals, herrings.

Tom’ro Cnownsa.—Soak a peek of green tomatoes for
twenty-four hours in salt and water, chop them up quite
fine in the chopping-bowl, adding three or four onions;
mix with them a teacupful of white mustard seed; scald
sufficient good vinegar to cover them, spicing it with pep-
per-eorns, cloves, and allspiee, tied loosely in a thin mus-
lin bag; pour the vinegar upon the tomatoes, tie up the
mouths of the jars in which it is put away. One of the
best pickles ever made.

Easr INDIA Prensa—Chop cabbage fine, leaving out
the stalks, together with three or four onions, a root of
horse-radish and a couple of green peppers to each cah-
bage. Soak the whole in salt and water three or four
days. Spice some vinegar very strong with mace, cloves,
allspice, and cinnamon. Heat it scalding hot, add alum
and salt, and turn it on the cabbage, onions, and pepper,
which should previously have all the brine drained from
them. This pickle will be fit to eat in the course of three
or four weeks.

ICE CREAM.

To prepare this rather troublesome dainty, so great a
favorite at all kinds of festal gatherings, it is almost indis-
pcnsahle to have the regular apparatus, viz.: a freezer, and a
tub pierced with holes at the bottom to let off the surplus
water. But to those who happen to have no freezer, and
can not readily possess one, a round, tall tin bucket, with a
close cover, may be made to answer; though, in this case,
the cover will have to be removed to slir the cream, which
will much retard the process of freezing. An old bus el-
basket is as good a vessel as need be for packing the
freezer. It should» be set in the centre of the tub or bus-

     

   
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
   
  
 
  
 
  
   
  
 
  

 

 

 

ICE CREAM. 7!

ket, and packed closely about with pounded ice and coarse
salt, in the proportion of two parts of ice to one of salt.

When you can procure cream, use it always”; no other
preparation is as good. Sweeten it very sweet; about three-
quarters of a pound of white sugar to a quart of cream;
flavor it with any extract preferred; place it in the freezer,
and keep it thoroughly stirred. Its lightness, smoothness,
and freedom from harsh, icy particles, will be entirely
owing to the care with which it is stirred while freezing.

If cream can not be procured, use good milk. Bring it
to the boiling point in a vessel set in water, to prevent
scorching; beat up two eggs and a heaping teaspoonful
of corn-starch, or arrow-root, to every quart of milk ; stir it
in, but do not let it boil, or it will curdle; as soon as
thickened remove instantly from the fire, let it get cold be-
fore placing it in the freezer.

Ice-cream can be colored in the same manner as frosting,
or with the juice of strawberries. It is very delicious when
strawberries, or other delicate fruit, or jam, is added to the
cream before freezing; about a pint of berries to a quart
of cream. When made for a large company, use two
freezers; have a different flavor and color for each. It is
more ornamental, and allows persons their choice of flavors.

Another equally good is this: Three quarts of milk; two
of cream; three eggs; one and a half pounds of sugar;
three table-spoonfuls of starch; two of lemon. When the
milk and cream are at the point of boiling, stir in the eggs,
sugar, and starch; when nearly cold, put in the lemon and
stir it well. i

This one we know to be most successful in producing
good cream: Take one quart of sweet cream, made very
sweet with best sugar, and flavored; whip it to a light
froth; skim off as fast as it is beaten, and put into your
freezer, until all is whipped to a light froth. It will freeze
in less time than any other recipe, and will make five
quarts of delicious cream.

 

 

     
   
   
   
   
 
  
  
   
  
  
  
  
   
  
   
   
  
    
  
 

THE DIME RECIPE BOOK.

TIIE COOK’S TABLE
01?
WEIGHTS AND MEASURES.

._.._ _. r ». .-.~.._

By which person not having scales and weights at hand, may ’
readily measure the articles wanted loform any recipe, with- V»
out the trouble of weighing. Allowance to be made for an
'eraorclz'narg dryness or 'mlelure of the article weighed or

measured.
\Veight and Measure. r

Wheat flour, - - ' one pound is - one quart. 1
Indian meal, - - one pound, two oz. is one quart.
Butter, when soft, - one pound is - - one quart. .
Loaf sugar, broken, - one pound is - one quart. 
White sugar, powdered, one pound,onc 02., is one quart. a:
Best brown sugar, - one pound, two 02., is one quart. A
Eggs, - - - ten eggs are - - one pound.
Flour, - - - eight quarts are one peek. 
Flour, - o - four peeks are - - one bushel. 

I Iuiquids, etc.  ‘
Sixteen large table-spoonfuls are - - half a pint. r
Eight large table-spoonfuls are - - one gill. \
Four large table-spoonfuls are - - half a gill. }
Two gills are - - - - - , half a pint. 
Two pints are - , - o - - one quart. ‘
Four quarts are - - - - - one gallon.
A common-sized tumbler holds - - hnlf a. pint.
A common-sized wine-ng - ~ half :1 gill.
A teecup is - - - - - - one gill. ‘.
A large wine gloss is - - - - two ounces. {
A table-spoonful - - - - - half ounce.

Forty drops are equal to -
Four teaspoonfuls are equal to

one tenspoonful.
one table-spoonful.

     

 

    
 
  
   
    
  
    
 

  a 
IMPROVED MELODEON&

WITH DIVIDED éwnLL.

ch ~

' '4 -.

The Button“ Reed Instrument In the Wot-id.

LIST 01' PRICES.

Four Oct-we Melodeu........ ...................... .. $45 00
Ira-meant Octave Meledeon.................... 60 00

Flve Octave Mannheim-nu} ......... ..., ......... .. '15 no
Five Ocuve Meledeel. Plano Cue...... ....  100 no
Five Octave Meledeen, Double Reed Portable

Cam Two Slope ....  .................  ........ 130 00
HI: Octave Meledeen, Plano Cue .....  .......  130 on
Five Omv'e Melodeon, Plane Cue, Double need,

Pour sup. ..............  ......................  150 on r

Flve Octave melodeon, Double Bank, Feu- Seope 300 on
The Or.“ Melodeen, Five Seu- Reede, 'l‘we
Banks. Ken and Pedal Bau ........... .......... 350 on

First Premium awarded wherever exhibited.
man Price Growers sent by men. Orden promptly fined.

GEO. A. PRINCE a 00., BuRIIo. N. Y.% - ‘
GEO. A. PRINCE a 00., 110 Lake-eh Chicago, 111.;
GEO. LPBINCE a 00., 87 Fulton Street,

nnw tom; cum

 

 

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if; ,'  Aim . “l &
Panda mwmm Emma

18 ESTABLISHED.

m  GROVER 1:21:51
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{NIHDVW

L

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If ‘ _ V

THE BEST ‘IN THE 'WORTJN’ ‘
For anlllm to me that desire I Stitch unrivalled for BEAUTY.
ELAS’I‘ICITY. and STRENGTH. This machine sews equally Well on
all mhrlco—nmslln. canon. line I'm-“en clvgh. &c,——from the finest.
SWISS MUSLIM up to the nhEAVlEST BEAVER CLU'l‘ll or
LEA'I‘UER. h. finishes In own work..- fllfllfls more duuble‘than
my fabric. runs at n quicku "tog! weal that)“; «kg-r. lay Ample
in its mnuructlon. emsllv understand, and, wltlh pm ler ma Kfimm,
NEVER GB’I‘S OUT OF REPAIR; man m Wm when

THE ,cnnm‘nnmp‘imvsnn'm =Bm1'CH.
1: lo 1mmalb‘1o'to make any misibvoma'nt cm the 1mm; ind m bum
human bolng lnfor‘mr. lt'clalml universal!" u. ., t  x, ,

THE UNRIVALLED GROVBB ‘ & BAKER‘S.

Such A whine, “ONE OF mflousmonn 0008.” Is now con-

sidered as wontlal lo the comfort of, I well-rt-gulm bully u “ FIRE

1N WINT ‘  or "LAMPS AETKI’. '1‘“;XLLQMT,Z’_ ‘_
We

d to thl fiery one wall glvo 1; A Inlr  ex-

cvbty ducal»; oyo. .

§

 

 

4): _ L. . V V _ 3
omens ot Exmnmo‘x mo sun:

4.95 Broadway, New York; 18 énuimer Sti‘éet,‘308ton:
730 Che-taut 81., Philadelphia; 181 Baltimore St”
‘ Baltimore . 58 Walt Fourth 8%., Cincinnati.

4” in all the principal Cities and Town. «I the Unfit-d Slum.
. g a- BEND FOR A. cm'cutifi._m 

1

A

d
mlnnmliyco salons that. m o'wn nuperlglf malls MW‘SQ uppnrent to

 

 

 

‘ ‘ WHOLEQWtSSBEAD. ;‘

 I it” .; if} ‘1‘ - t I; .1. ’_
.V ‘Q‘VEJ” C  l“  HOUSEI£EEPERS¥.?‘ 
PYLES ALWAYS BUY THE BEST!

“ This SALERATUS should be found in tho

 illlltmry department allovery IN)le in this land.

15 unquestionable pur ty and excellence in pro-

 ducing Good Bread. must. bring it into cunt-ml

nae. The wide-spread reputlilon it has uln-miy

 gnlned is the result of real merit, and shows the

JA v nlnlity of the American maple to discriminate in
favor of a wholesome art clo.

There are thonmmls of sufferers from dyspepsia.
doclyed teeth. «:0 other derangements m the .~_\-.~-
tom, brought, on by the use of rommon Ctumn't'
Suterutux. It. is a sad spuvtzu-le, ton. to look upon
 the “ puny-face: child“ of the prcifimi day, without
cnnstlltttiun, nti with its teeth in eaten out1 and

SALERATUS. think of the cause being lmpurltlefilln food.
________'.__. How much longer. good mot/MN, is this state of
things to last? Ask for

JAMES PYLE’S

Pm":S lllll'lll’l‘lfl SALEM’I‘US,

DIETETIC xltlch h; frog/r011? ovary impttcray; and u harm.
) , , unitiegtutuac n5 uuritw ., V
SALEIuAfb  it you want nice Bison", CAKE. $6.. you can
i find nothing to cqunl it. Tell 'tuir Grocer you ’
 want no other. No doubt he wll tell you it”; no

 

 

 

PXLE’S

 JAMES v

 

better than any other, in order .to get. rid of his .
old stock, or something on which he can realize
larger profit; but persevere until you get it, and

1)1 LE S JUDGE FOR. YOURSELF.

DIE ‘y C J’EWAIM’ or 00 UNTERFEITS!
SALERATUS' Th; rcadinen o! unscrupulous rivals to imitate »

onr label. signifiesmuchln our furor. The genuine ‘
J a  is done up in [milliiis‘ halves. Ind quarters, with ‘

 

the name of " JAMES PYLE" on such.

 

PYLE’S DEPOT—345 wnsmxa'rox 812mm,
4 Corner of Franklin Street,
l , DIETETIO , MW You
gALERATUS. ‘ Y; ‘ Sold by Groom gcwally. »'
't

 

 

 

HOWE’B PATENT

umm SPRING Bill) BOTTOM. '

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. “.33?”- 4 *:~ ‘

-- I — mtfizTiflj-A‘i " "'g
'  mmmnmxuu x" " '1:munmnnnmnmmlilima .-
n."

:u.

Patented 1855.....Improved 1868. 

Krlv . newcvvvwvm

Probsbly no invention ever before brought to public notice has met with such un»
bounded success. or been more universally approved and commended, then HOWE'B
ELLIPTIO SPRING BED BOTTOM. Its SllPLlClTY. Dunnrurr. end sbsolute”
Econonr. to sey nothing or the comfort and luxury worded by its use. renders its
ndoptlon by "my nun only I question or nu. But. without further comment .4
of our own. we sppend extreets from e few of the numerous expressions which the i
invention is dsiiy eliciting. ‘.

Prom the Prose.

It is truly I luxurious oracle—U. S. Jovrrriai.

Hes eccempliehed the object desired.—Home Journal.

Exoele everynthing else in that lint—Dal] New.

A most inve eble invention—rim:- and emenger.

We hlve no hesitltion in recommending it.—1lerehen€n Hamid-e.
It is easy. luxurious, cheep. We spesk edviaedly.—Atlas.

We know them to be net the thing.-—Ohio Farmer.

it is universally edrn red end npplsnded.——00mmeraial Advertiser.
The public sro unanimous in its prlise.—Baile'more Dupe .

The most meritoriour invention ever introduced—Cleveland Plain Dealer.
For sieknees it must be invslneble.—Hartford Press.

Economicsl, end will not get out 0! re nth—Chicago Journal.
Ranks foremost onion? modern invmt ons.-—Inlelimencer.

Yields to every fort o the body—Valley Farmer.

(Ynmmends itsel to every lover of easy repose—N. Y. Evangelist.
Must secure for itself I universal demend.—Neu~-Yorksr.

Trul , it is on use to the wesry llmb.—Putnam’s Harts-Inc.

Can fitted to any ordinn bedstead—Spiritual Ts egmph.

The greatest of luxuries.-- I’ee’ Newspaper.

The Elliptic Spring Bed is for rule by all first-clue dealers throughout
the United Stem end Canndss, or may be procured direct from the mmufncturers in
the City 0! New York. in the letter cue, give width of bedstead. end incloee the
price of the Springs (35 for a single bed, Ind 26 for s double bed), end the order will
receive prompt sttention. Semi for e Descriptive Circular.

Anom GEORGE F. GRAY,

Szc'r ELLII’I‘IC an Ema COKPANY,
878 BROAD'WAY, N. Y.