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PERMANENT INK.
Rub down,
in a small mortar, five scruples of lunar caustic, with one drachm of
gumarabic, one scruple of sap green, and one ounce of rain water.
LIQUID
POUNCE.
One ounce
of sal-soda is to be mixed with two ounces of boiling water, and a little
gumarabic; shake the bottle, wet the linen with the mixture, dry and iron
it before using the ink, and again put the iron on it after it is marked.
ALMOND
PASTE.
Pound and
mix thoroughly the following ingredients: - One pound of raisins stoned;
two pounds of bitter almonds blanched; sixpence worth of camphor; a
wine-glass of brandy; one of honey; two beaten eggs, and a little fine
sand sifted.
ANOTHER WAY TO MAKE ALMOND PASTE.
Finely
pound, and well mix, with a sufficient quantity of orange-flower or rose
water, half a pound of bitter, one pound of sweet almonds blanched, and
one pound of honey; put it into small pots, and pour over it a little
orange-flower or rose water; tie them over closely with paper.
LAVENDER WATER.
Put into
a large bottle, eight ounces of the best rectified spirit of wine, three
drachms of oil of lavender, one drachm of essence of ambergris, and
threepence worth of musk; cork it tightly, and shake it well every day for
a fortnight or three weeks.
TO
MAKE INK.
To four
ounces of bruised galls, allow two of copperas, and two of gumarabic; put
the galls into a large bottle, with three pints of rain water, and in
three or four days dissolve the gum in hot water, and add it with the
copperas; shake the bottle frequently for some days. A few cloves may be
put into the bottle to prevent the ink from moulding.
TO
TAKE OUT IRON MOULDS.
Pound two
ounces of cream of tartar, and mix thoroughly with it one ounce of salt of
sorrel; keep it in a bottle closely corked. Fill a metal water-plate with
boiling water; wet the iron mould; place it upon the plate, and rub it
with a little of the powder till it disappears; then rinse it in water. Or
mix in a tea-cup one tea-spoonful of oil of vitriol, and two of common
salt; place it in warm ashes; hold the strained part over it, and the
stain will soon disappear; then wash the part in cold water.
NEATS’
FOOT OIL.
Boil the
feet for several hours, as for making stock for jelly; skim off the oily
matter from time to time as it rises, and when it ceases to come up, pour
off the water; next day take off the cake of fat and oil which will be
found on the top; boil it and the oil before obtained, together with a
little cold water; let it cool, pour off the water, and bottle the oil for
use. This oil, being perfectly pure, and free from smell, may be used with
the French lights in a sick room.
TO
DISCHARGE ALL STAINS WHICH ARE NOT METALLIC.
Mix two
tea-spoonfuls of water with one of spirit of salt; let the stain lie in it
for one or two minutes; then rinse the article in cold water. This will be
found particularly useful in removing stains from white doilys. Or, to
remove port wine stains, cover them thickly, while wet, with salt, and
instantly immerse the article in boiling water; repeat the process if the
stains do not disappear at first.
TO
WASH PAINT.
Brush off
the dust with a small long-haired brush; mix finely-powdered whitening and
bullock’s gall, till of the consistence of a batter; with a flannel rub it
on the walls up and down, and then wash it off with a clean flannel and
plenty of cold water, and when nearly dry, rub it hard with a clean linen
cloth; the unpleasant smell from the gall will go off almost immediately.
If the paint is not very much soiled, it may be washed merely with the
whitening mixed with cold water, first wetting below the hand.
TO
WASH IMITATION WAINSCOT.
Wash
first with cold water and a clean flannel, and then with sour porter;
after which it is not to be wiped. Or wash with whitening mixed with cold
water; wash off with clean water; dry it well, and then rub hard with
linseed oil.
TO
CLEAN PAPERED ROOMS.
Blow off
the dust with a pair of bellows; cut the upper crust off a stale loaf of
bread; hold the crust in the hand, and rub gently downwards, about half a
yard at each stroke. The next time of going round, commence a little above
where the last stroke ended, and take care not to cross the paper, or go
up again. The process may be repeated; and, if carefully done, the paper
will look nearly as well as new.
TO
CLEAN POLISHED GRATES AND IRONS.
Make into
a paste, with cold water, four pounds of putty powder, and one of
finely-powdered whitening; dip a duster into the mixture; rub off
carefully all the spots, and with a well-aired clean duster, rub the grate
or irons one way till bright and clear. Plain dry whitening will keep it
highly polished, if well attended to every day. The putty mixture should
be used only to remove spots. To remove rust from the poker, tongs, and
shovel, boil one pound of middling-sized emery powder with half a pound of
soft soap, till it is thick as paste; when cold, rub the irons with it;
rub it off with a dry cloth, and polish with finely-powdered and sifted
brick dust, or whitening
To keep
steel grates, fenders, and fire-irons from rusting, rub them over with
fresh mutton suet, melted, and then dust them with unslaked lime, tied up
in a bit of coarse muslin.
TO
CLEAN BRASS AND COPPER.
Rub it
over slightly with a bit of flannel dipped in sweet oil; next, rub it hard
with another bit dipped in finely-powdered rotten-stone; then make it
clean with a soft linen cloth, and finish by polishing it with a
plate-leather.
ANOTHER WAY TO CLEAN BRASS AND COPPER.
Put one
pennyworth of powdered rotten-stone into a dry clean quart bottle; nearly
fill it up with cold soft water; shake it well, and add one pennyworth of
vitriol. Rub it on with a rag, and dry it with a clean soft cloth, and
then polish it with a plate-leather. This mixture will keep for a long
time, and becomes better the longer it is kept. But the first method gives
the most lasting polish, as well as the finest colour.
ANOTHER WAY TO CLEAN BRASS, COPPER, AND TINS.
Mix
together finely-pounded rotten-stone, and soft soap, till it is a thick
paste. Rub with a bit of rag dipped into the mixture; rub it off with
leather, and polish with soft plate leather. When the paste becomes hard,
rub it with a bit of wet rag. Keep it bright with dry powdered
rotten-stone.
FOR
SCOURING FLOORS.
Dry some
fuller’s earth, and with boiling water make it into a thick paste; mix it
with one-third of its quantity of very fine sand, sifted; sprinkle this
mixture over the floor, and with a scrubbing-brush and cold water, scrub
the boards up and down, but not across, and finish by scrubbing with
plenty of cold water. Very fine sand and cold water may be used in
general; and to extract grease, mix some pearl ashes in hot water, and use
it with fine sand. Equal proportions of spirits of salt, and of vinegar,
mixed, will extract all stains out of floors.
TO
WASH STONE STAIRS AND HALLS.
Wash them
first with hot water and a clean flannel, and then wash them over with
pipe-clay mixed in water. When dry, rub them with a coarse flannel.
TO
TAKE OIL AND GREASE OUT OF FLOORS AND STONE HALLS.
Make a
strong infusion of potash with boiling water; add to it as much quick-lime
as will make it of the consistence of thick cream; let it stand a night,
then pour off the clear part, which is to be bottled for use. When wanted,
warm a little of it; pour it upon the spots, and after it has been on them
for a few minutes, scour it off with warm water and soap, as it is apt to
discolour the boards when left too long on them. When put upon stone, it
is best to let it remain all night; and if the stain be a very bad one, a
little powdered hot lime may be put upon it before the infusion is poured
on.
TO
CLEAN FLOOR CLOTHS.
Sweep
them clean, and wash off any dirty spots with a spunge and cold water,
then rub them with a coarse flannel, and polish with a clean one.
TO
PREVENT CREAKING HINGES.
Rub them
with soft soap, or a feather dipped in sweet oil.
TO
DESTROY BUGS.
Mix one
ounces of corrosive sublimate with a pint of spirits of wine; shake it
well, and, with a feather, rub it over the joints and posts of the
bedsteads. Repeat the application if the first is not successful. Or well
wash with a strong infusion of tobacco leaves, steeped in boiling water.
TO
SWEEP CARPETS.
Sprinkle
tea-leaves over them, and sweep them with a hair broom; a whisk should
very seldom be used; and fine carpets should be done with a clothes brush.
Dry snow is preferable to tea-leaves, and should be used in the same way.
TO
WASH AND CLEAN A CARPET.
Shake and
beat it well; lay it upon the floor, and tack it firmly; then with a clean
flannel wash it over with one quart of bullock’s gall, mixed with three
quarts of soft cold water, and rub it off with a clean flannel or house
cloth. Any particularly dirty spot should be rubbed with pure gall.
TO
TAKE STAINS OUT OF MARBLE CHIMNEY. PIECES AND HEARTHS.
Mix, with
one quart of strong soap-lees, one pound of pearl ashes, and as much fine
whitening as will make it into a paste; lay this all over the marble, and
let it remain for some weeks; then wash it off with a flannel, and cold
water and soap. Polish it with a dry flannel.
TO
CLEAN FEATHERS.
Allow, to
every gallon of water, half a pound of quick lime; stir the mixture well,
and let it stand a night; then pour off for use the lime water that is
perfectly clear; put the feathers to be cleaned into a deep tub, and pour
as much lime water on them as will cover them; stir them well with a
stick, and let them stand two or three days, stirring them frequently;
then put them into a bag, and wash them thoroughly in cold water; then
turn them out on sieves, and wring the water from them by squeezing them
in small portions with the hands; after which, they may be separated, the
hard quills picked out, and the down stripped from the large feathers.
When they are thus carefully cleaned, lay them on a floor where air can be
freely admitted; turn and shake them frequently, and when dry, put them
into bag, and beat them on a knocking-stone with a knocker.
TO
WASH SILK STOCKINGS, WHITE AND BLACK.
Cut in
thin bits some white soap, and boil it in soft water; pour a little of it
amongst cold soft water, and wash the stockings, first upon the inner
side; repeat the washing with fresh suds and water, till they are washed
quite clean; turn the outside the last time of washing, and if the feet be
very dirty, rub a little of the boiled soap upon them, but not upon the
legs. If to be coloured, mix the dye with a little clean suds, and dip in
the white stockings; draw them out smooth, and lay them upon a sheet on a
bed, with the window open, and when almost dry, lay them upon a piece of
flannel, and with another bit rolled up, rub them hard and quick one way,
till they look glossy and are dry. They may be mangled, turned upon the
inner side, and must always be folded straight upon the instep.
TO
WASH LACE.
Place the
lace in folds, and baste it on each side; lay it in cold water for a
night, and wash it in cold water with the best white soap; gently rub and
squeeze it; wash it in three or four waters with the soap, and after that
rinse it well in clean water; then put it into thin starch or rice water;
take out the basting thread, and spread it on a blanket upon a bed to dry;
when it is nearly so, pick it out; lay it in folds, and when quite dry,
lay it in an old cambric handkerchief, and then in the folds of a towel;
put it upon the rug, or upon a blanket laid upon a stone, and with a heavy
wooden pestle, or rolling-pin, beat it hard till the lace looks quite
smooth. A scarf or veil, after being starched, should be pinned out tight
upon a cloth on the floor, and when dry, beaten in the same manner.
TO
WASH HEAD AND CLOTHES BRUSHES.
In a pint
of hot water, put a dessert-spoonful of pearl ashes, and shake the brush
about in it till it be perfectly clean; then pour some clean hot water
over it; shake, and dry it before the fire.
TO
WASH FLANNELS AND WORSTED THINGS, TO PREVENT THEIR SHRINKING, AND TO KEEP
THEM OF A GOOD COLOUR.
Take half
the weight of soda that there is of soap; boil them with water, allowing a
gallon to every pound of soap, and use it when perfectly cold. Wet the
flannels in cold water, then wash them in fresh cold water, with some of
the boiled mixture amongst it; wash them in this, changing the water till
they become perfectly clean; then rinse them well in cold water, and dry
them in the shade. Worsted stockings, washed in this manner, will be made
quite clean; but particular care must be taken to wet them in clean cold
water, previous to washing them in the cold suds. Blankets should be
washed in this way also, and when nearly dry, frequently shaken to raise
the pile, and to make them soft.
All dirty
clothes should be laid in cold water the night before being washed.
TO
WASH COTTON STOCKINGS.
Lay them
in cold water at night; next day boil them in a copper with some soda and
soap; stir them well about, and they will become quite clean without any
rubbing; rinse them well in cold water, and bleach them; when nearly dry,
draw them smooth, folding them straight over the instep. Place them under
a heavy weight, or iron them.
TO
WASH COLOURED DRESSES.
Turn the
inner side out, and wash them in cold water, in which a little boiled soap
is well mixed; rinse them well in clean cold water, and the last time with
a little salt in the water, and dry them in the shade. They should be
washed and dried with as much expedition as possible.
TO
CLEAN GOLD CHAINS, EAR-RINGS, &C.
Make a
lather of soap and water; boil the chain in it for a few minutes, and
immediately on taking it out, lay it in magnesia powder which has been
heated by the fire; when dry, rub it with flannel; if embossed, use a
brush. Or wash a gold chain in soap and water; put it, whilst wet, into a
bag filled with boxwood sawdust; shake it well, and take it out in a
little, when it will be found perfectly clean. The bag must be about eight
inches long and three broad; and if boxwood sawdust cannot be obtained,
fresh clean bran may be substituted.
TO
CLEAN GLASSES.
Glasses
should be washed in a wooden vessel, in which put a sufficiency of cold
water to cover them, and rinse them in fresh cold water; wipe off the wet
with one cloth, and finish them with another.
TO
CLEAN DECANTERS.
Roll up,
in small pieces, some coarse brown paper or blotting-paper; wet and soap
them, and put them into the decanter, with a little pearl ashes; fill in
some lukewarm water, shake it well for a few minutes, or, if very dirty,
let them stand some hours; then rinse the decanters with clean cold water.
If this does not remove the crust of wine which may be at the bottom, use
stable litter, with which nearly half fill the decanter, adding some cold
water, and let it remain for several hours; shake it well, and rinse with
clean cold water till perfectly clean. The stable litter will also be
found an effectual cleanser for bottles of any kind, however dirty; but it
will be the less required, and much trouble will be spared, if all the
bottles used throughout the day be rinsed at night with cold water before
being put away.
To clean
cut crystal, rub it well with a damp spunge, dipped in whitening; then
take a clean brush and brush it off; afterwards wash the vessel in cold
water.
To loosen
glass stoppers. – When glass stoppers cannot easily be taken out, drop on
them a little olive oil; place the decanter or bottle before the fire, and
in a few minutes they will become loose. Or, dip a cloth into hot water,
wrap it round the neck of the decanter or bottle, taking care not to round
the neck of the decanter or bottle, taking care not to touch the stopper,
which in a few seconds may be taken out.
TO
CLEAN LOOKING-GLASS.
Take a
bit of soft spunge, well washed, and cleaned from every thing gritty; just
dip it into water, and squeeze it out again, and then dip it into spirits
of wine, or any other spirits; rub it over the glass, then dust it over
with some powder-blue, or whitening, sifted through muslin; rub it lightly
and quickly off again, with a soft cloth; then take a clean cloth, and rub
it well again, and finish by rubbing it with a silk handkerchief. If the
frames be varnished, great care must be taken not to touch them with the
spunge, or with any thing damp. To clean the frames, take a little cotton
wool, and rub them with it.
TO
CLEAN HATS.
When a
hat gets wet, wipe it as dry as may be with a cloth or silk handkerchief,
then brush it with a soft brush; when it gets nearly dry, use a harder
brush; and if the fur still sticks, damp it with a spunge dipped in beer
or vinegar; then brush it with a hard brush till it is dry.
TO
REMOVE SPOTS OF GREASE OUT OF CLOTH.
Moisten
them with a few drops of concentrated solution of subcarbonate of potash;
rub the spots between the fingers, and then wash the spot with a little
warm water.
To remove
the oil-paint, or grease, rub the part with a bit of flannel dipped in
spirits of wine or turpentine.
FURNITURE OIL.
Mix with
one pint of cold-drawn linseed oil, one ounce of spirits of white
lavender, half an ounce of powdered gumarabic, dissolved in a little hot
oil. This being thoroughly mixed, rub it over the tables with a little
wool, and rub it with clean linen cloths. A brush must never be used. If
the furniture is desired of a very dark colour, add to this mixture three
ounces of alkanet root, and two ounces of rose pink.
TO
CLEAN CHAIRS.
Scrape
down one or two ounces of bees-wax; put it into a jar, and pour as much
spirit of turpentine over it as will cover it; let it stand till
dissolved. Put a little upon a flannel or bit of green baize, rub it upon
the chairs, and polish them with a brush. A very small portion of
finely-powdered white rosin may be mixed with the turpentine and wax.
TO
CLEAN PLATE.
Cut a
yard of coarse calico into four, and boil it in a quart of water, together
with two ounces of calcined, powdered, and sifted hartshorn, till all the
liquid be absorbed. The plate being washed clean, rub it with a piece of
the cloth.
All plate
powder which is mixed with mercury is pernicious. Fine colcothar of
vitriol, such as painters use, is an excellent plate powder; that, or
whitening, may be used, dry, or wet with water, spirits, or oil. The last
gives the brightest polish, but is the most troublesome; it should be put
upon the plate with a piece of flannel, the powder then shaken over it,
and rubbed off with a leather, or with the hand, if the article is plain;
for the rough parts, it will be necessary to have brushes of various
sizes, hard and soft; a small tooth-brush will be found useful amongst
them. The spunge and leather used for washing plate before it is put upon
the table.
Plated
articles should be cleaned with soft brushes, and not too often, and never
with any thing but plate powder, wet with spirits or water, as above
directed.
To remove
wax or grease from plate or candlesticks, pour boiling water on them, and
wipe them dry directly with an old cloth.
JAPANNED CANDLESTICKS AND TEA-TRAYS.
To remove
grease from candlesticks, just let the water be warm enough to melt it;
then wipe them with a cloth, and if they look smeared, sprinkle a little
flour upon them, and wipe it clean off. Wax candles should not be burned
in them, as the wax cannot be taken off without injuring the varnish.
TO
CLEAN AND TAKE OFF SPOTS UPON BRONZE TEA-URNS.
Fill the
tea-urn with boiling water; rub the outside all over with a piece of
flannel dipped into strong suds, made with yellow soap. Rub it with soft
linen cloths.
WAX
CANDLES.
Should
they get dirty or yellow, wet them with a piece of flannel dipped in
spirits of wine.
SHOE-BLACKING.
To four
ounces of ivory-black, allow three ounces of loaf sugar, one
table-spoonful of salad oil, one ounce of oil of vitriol, and one pint of
vinegar; dissolve the sugar in a little vinegar, put it on the fire
together with the oil, and stir it well; when moderately heated, add the
pint of vinegar, and ivory-black; and, when cold, stir in the vitriol; put
it into a quart bottle, shake it well, and fill it up with vinegar.
ANOTHER WAY TO MAKE SHOE-BLACKING.
Mix, in
one quart of sour porter, the following ingredients: - Three ounces of
ivory-black, the same quantity of treacle, two table-spoonfuls of sweet
oil, and, lastly, one ounce of vitriol; bottle, and shake it well.
BLACKING FOR CARRIAGE HARNESS AND LEATHER.
Boil, in
one quart of vinegar, or sour ale, for twenty minutes, the following
ingredients: - Four ounces of fine glue, three ounces of soft soap, half
an ounce of isinglass, two ounces of logwood chips, half an ounce of black
sealing wax, and three drachms of indigo; strain it while hot.
TO
CLEAN BOOT-TOPS WHITE.
Mix, in a
quart bottle of soft water, one ounce of oxalie acid, two ounces of
finely-pounded pumice-stone, and two tea-spoonfuls of salt of lemon. Cork
it tightly
TO
CLEAN BOOT-TOPS BROWN.
Mix, in
the same quantity of water, one ounce of oxalie acid, half an ounce of
muriatic acid, a small phial of spirit of lavender, and two tea-spoonfuls
of salt of lemon. Each bottle should be carefully labeled, and marked –
“Poison.”
DIRECTIONS FOR USING THE LIQUID.
For the
white tops: to be scrubbed well on with a clean hard brush, then sponged
well with cold water, all one way, and allowed to dry gradually in the
sun, or by the fire.
Brown
tops are not to be scrubbed with a brush, but sponged all over with the
mixture, till all stains be removed; then sponged well with cold water,
and rubbed with flannel till they be highly polished.
TO
RENDER BOOTS AND SHOES WATER-PROOF.
Mix
carefully over a slow fire, a pint of drying-oil, two ounces of
turpentine, two ounces of yellow wax, and half an ounce of Burgundy pitch.
Lay the mixture, whilst hot, on the boots and shoes with a spunge, soft
brush, or bit of flannel, and when dry, lay it on again; repeat the
operation until the leather becomes quite saturated. Let them be put away,
and not worn, till they become perfectly elastic, when they will be found
not only impervious to wet, but soft, and pliable, and more durable.
TO
TAKE INK OUT OF MAHOGANY.
Mix, in a
tea-spoonful of cold water, a few drops of oil of vitriol; touch the spot
with a feather dipped in it; and, when it disappears, wash the part that
has been stained with cold water.
TO
CLEAN STONE KITCHENS.
They
should not be often washed, but dry-rubbed with a blue or grey stone, then
wiped with a coarse flannel, and swept; thus all greasy spots will be
removed. A common brick may be used instead of the stone.
TO
PREVENT THE SMOKING OF A LAMP.
Soak the
wick in strong vinegar, and dry it well before it is used.
POT
POURRI.
Gather,
when perfectly dry, a peck of roses; pick off the leaves, and strew over
them three quarters of a pound of common salt; let them remain two or
three days, and if any fresh flowers are added, some more salt should be
sprinkled over the. Mix with the roses half a pound of finely-pounded
bay-salt, the same quantity of allspice, of cloves, and of brown sugar, a
quarter of a pound of gum-benjamin, and two ounces of orris-root; add a
glass of brandy, and any sort of fragrant flower, such as orange and lemon
flowers, rosemary, and a great quantity of lavender flowers – also white
lilies; a green orange stuck with cloves may be added. All the flowers
must be gathered perfectly dry.
TO
MAKE COFFEE WHEN MUCH IS REQUIRED.
In the
morning, pour upon a quarter of a pound of fresh-ground coffee about two
quarts of boiling water; stir it for three or four minutes; cover it
closely, and let it remain till the evening; pour it off quite clear, and
boil it up for use.
ANOTHER WAY TO MAKE COFFEE.
Boil one
ounce of good coffee for fifteen minutes in a pint and a half of water.
The next day pour off the clear liquor and add to it one pint of new milk;
make it quite hot, but do not allow it to boil. Sweeten it with pounded
sugar candy, or brown sugar.
COCA.
Put into
a sauce-pan one ounce of patent cocoa, and one quart of water; cover it,
and when it boils, set it by the side of the fire to simmer for two hours.
It is sometimes made in a larger quantity, poured from the sediment, and
boiled up as it is required.
CHOCOLATE.
Scrape
down one square of chocolate, and mix it with one pint of boiling milk, or
milk and water; then mill or stir it well, and serve it with the froth.
OATMEAL GRUEL.
Mix in a
bason two table-spoonfuls of oatmeal with a little cold water; then pour
on it about a quart of boiling water, stir it well, and let it settle for
a few minutes; pour off the water into a sauce-pan, and boil it for ten or
fifteen minutes, stirring it, and taking off the scum as it rises.
BARLEY
WATER.
Wash two
ounces of pearl-barley in water; boil it for a few minutes in a little
fresh water; pour that off, and add a quart more; when it boils, let it
simmer for nearly an hour, and then strain it. It may be sweetened with
sugar, and seasoned with a little of the peel and juice of a lemon.
APPLE
WATER.
Cut three
or four large apples into slices; put them into a jug, and pour a quart of
boiling water over them; cover the jug. When quite cold, strain and
sweeten it, and add a little lemon juice.
COOLING DRINK.
A
palatable and cooling drink may be made by pouring hot water over slices
of lemon; when cold, to be strained and sweetened.
BEEF
TEA.
Cut a
piece of lean beef into small thin bits; boil it with a quart of water in
a closely-covered sauce-pan; let it simmer for half an hour, then strain,
and serve it with salt.
WHITE
WINE WHEY.
Boil a
pint of milk, and when it rises in the pan, pour in one glass of sherry
and one of currant wine; let it again boil up, take it off the fire, and
when it has stood a few minutes, remove the curd, pour off the clear whey,
and sweeten it.
IRISH,
OR TWO MILK WHEY.
One-third
of fresh buttermilk is allowed to two-thirds of sweet milk; put the milk
into a sauce-pan, make it boiling hot, and then pour in the buttermilk,
and gently stir it round the edges of the pan; let it come to a boil, take
it off the fire, let it settle, and strain off the whey.
Sour milk
may be substituted for buttermilk. An excellent drink in fever.
TOAST
AND WATER.
Pare the
crust off a thin slice of stale bread; toast it brown upon both sides,
doing it equally and slowly, that it may harden without being burnt; put
it into a jug, and pour upon it boiling water; cover the jug with a
saucer, and set it in a cool place.
ARROW-ROOT WATER.
Boil the
peel of half a lemon in a quart of water; pour it over a table-spoonful of
arrow-root which has been mixed with a little cold water, and that poured
off; stir it well; sweeten it with loaf sugar, and again stir it over the
fire till it boil; before drinking it, squeeze in a little lemon juice.
This is a grateful drink to a sick person.
BREAD
JELLY FOR AN INVALID.
Cut the
crumb of a penny roll into thin slices, and toast them equally of a pale
brown; boil them gently in a quart of water till it will jelly, which may
be known by putting a little in a spoon to cool; strain it upon a bit of
lemon-peel, and sweeten it with sugar. A little wine may be added.
LUNCHEON FOR AN INVALID.
Put bread
crumbs and red currant, or any other jelly, alternately into a tumbler,
and when nearly half full, fill it up with milk.
SAGO.
Cleanse
it by fist soaking it an hour in cold water, and then washing it in fresh
water. To a tea-cupful, add a quart of water and a bit of lemon-peel;
simmer it till the berries are clear, season with wine and spice, and boil
it all up together. The sago may be boiled with milk instead of water,
till reduced to one-half, and served without seasoning.
MULLED
WINE.
Put into
a pint of port wine two or three cloves and a bit of cinnamon; boil it for
a few minutes; take out the spice, sweeten it with loaf sugar, and grate
in a little nutmeg. Serve with a slice of toasted bread, the crust pared
off, and cut into oblong pieces. The port wine is sometimes boiled with a
third of its quantity of water.
GLOUCESTER JELLY.
Boil, in
two quarts of water, till reduced to one quart, the following ingredients:
- Hartshorn shavings, isinglass, ivory shavings, barley, and rice, one
ounce of each.
When this
jelly, which is light, and very nourishing, is to be taken, a few
table-spoonfuls of it must be dissolved in a little milk, together with a
bit of cinnamon, lemon-peel, and sugar. It will be very good without the
seasoning.
TO
MAKE ARROW-ROOT.
Mix with
two or three table-spoonfuls of arrow-root half a pint of cold water; let
it stand for nearly a quarter of an hour, pour off the water, and stir in
some pounded sugar; boil a pint of milk, and pour it gradually upon the
arrow-root, stirring it one way all the time. Or it may be made with water
in which lemon-peel has been boiled, and then a glass of port or white
wine and a little nutmeg stirred into it.
CREAM
OF TARTAR.
When to
be taken, either medicinally or as a cooling drink, may be mixed, in the
proportion of a heaped tea-spoonful to a pint of water, which has, when
hot, been poured upon the thin peel of half a lemon, and allowed to stand
till quite cold. Sweeten with honey or sugar.
SUET
MILK.
Cut into
very small shavings one ounce of fresh mutton suet; dissolve it slowly
over the fire in one pint of milk, together with a bit of lemon-peel and
cinnamon; sweeten it with pounded loaf sugar.
SALINE
DRAUGHT.
Salt of
wormwood, twenty grains, lemon juice, a table-spoonful, water, two
table-spoonfuls, magnesia, twenty grains; mix it in a tumbler, together
with a little pounded sugar, and take two or three of these in the day.
FOR A
COUGH.
Two
ounces of squalled vinegar, two ounces of clarified honey, two drachms of
tincture of tolu, sixty drops of laudanum; two tea-spoonfuls to be taken
morning and evening by a grown person, one by a child.
SAGE
GARGLE.
Boil
quickly in a pint of water, a large handful of sage leaves; cover the pan
closely, and when reduced to one-half, strain it; when cold, mix it with
the same quantity of port wine and of vinegar; sweeten it with honey, or
with brown sugar. The decoction of sage may be used alone as a gargle or
with vinegar and honey, without the port wine. Or gargle with vinegar and
water.
BITTERS.
Put into
a quart of sherry one ounce of best pounded aloes, the same of rhubarb and
of liquorice root, also one tea-spoonful of powdered ginger; keep it in
the sun, or by the fire, for eight or ten days, shaking it frequently; let
it settle for twenty-four hours; strain it through flannel. Two or three
tea-spoonfuls relieve headaches and weakness of the stomach.
LIP
SALVE.
One ounce
and a half of white wax, two ounces of fresh suet, one ounce of oil of
sweet almonds, half an ounce of spermaceti, two drachms of alkanet root,
two drachms of balsam of Peru, one ounce of finely-pounded double-refined
sugar, and six raisins sliced; simmer all these ingredients together for
ten minutes, and strain it through muslin. Or chopped lips may be washed
frequently with an equal quantity of loaf sugar and salt dissolved in hot
water.
COLD
CREAM.
Cut one
cake of white wax into thin shavings, and dissolve it in one pint of oil
of sweet almonds, together with a table-spoonful of powdered spermaceti,
and one of fresh lard; when melted, throw it into a large basin of cold
water, and, with a silver spoon, beat it about briskly for half an hour;
pour off the water, add as much fresh water, and beat it again for the
same length of time; then pour off the water, and add a quart of rose
water, and beat it briskly for half an hour. Put it into small pots,
filling them not quite full, and pour a little fresh rose water on the
top; cover them closely with bladder and paper.
RED
LAVENDER DROPS.
Fill a
quart bottle with the blossoms of lavender, and pour on it as much brandy
as it will contain; let it stand ten days, then strain it, and add, of
nutmeg bruised, cloves, mace, and cochineal, a quarter of an ounce each,
and bottle it for use. In nervous cases, a little may be taken dropped on
a bit of sugar; and in the beginning of a bowel complaint, a tea-spoonful,
taken in half a glass of peppermint water, will often prove efficacious.
FOR
THE EAR ACHE.
Dip a
little cotton wool in a mixture of oil of sweet almonds and laudanum, and
put it into the ear; or apply a small poultice, in which is put a raw
chopped clove of garlic.
BURNS.
Apply to,
or wrap round, the burnt part some folds of cotton wool, bought in sheets,
or as it comes from the West Indies; however severe the pain may be, it
will abate in a few hours. Should blisters rise, they may next day be
carefully pricked with a needle, so as to break the skin as little as
possible; and the cotton kept on till the cure if effected.
TO
STOP VIOLENT BLEEDING FROM A CUT.
Make a
paste, by mixing fine flour with vinegar, and lay it on the cut.
HARVEST BUGS.
Mix equal
parts of oil of cloves, laudanum, and spirits of hartshorn, and apply it
to the part effected.
TOOTH
POWDER.
Mix
hartshorn, shavings, calcined and pulverized, three-fifths; myrrh,
pulverized two-fifths.
PASTE.
Rub two
table-spoonfuls of flour quite smooth in one pint of water; put it on the
fire, and stir it constantly till it become clear, which it may be after
boiling for about ten minutes. A stronger and more delicate paste may be
made of starch, by boiling it for a few minutes after it has been prepared
as for starching muslin.
LA
TIRE, OR LONDON CANDY.
Rub some
fresh butter over the bottom and sides of a brass-pan, and boil in it two
quarts of good treacle, with a tea-spoonful of cinnamon, and a
dessert-spoonful of ginger, the grated peel and juice of one or two lemons
– a glass of rum may be added; stir it all the time it is boiling; in ten
minutes or so, drop a little upon a buttered plate, and if it harden, pour
it from the pan over the bottom of buttered plates; as soon as it colds
sufficiently to be handled safely, pull it out with a machine made for the
purpose, or rub the hands with butter, and draw it out at arm’s-length,
then fold it, touching it as lightly as possible with the fingers; and so
continue to work it till it hardens, and becomes of a light colour; it is
then pulled out as quickly as possible into small sticks, which must be
cut with a buttered knife on a table or board dusted with flour; narrow
strips of white-brown paper should be prepared to twist round the sticks
as they are cut. The plates should also be buttered before the boiling
commences, and every thing had in readiness; as no time is to be lost
after the treacle is boiled.
CAPTAIN HALL’S SANDWICHES FOR TRAVELERS.
Spread
butter, very thinly, upon the upper part of a stale loaf of bread cut very
smooth, and then cut off the slice; now cut off another thin slice, but
spread it with butter on the under side, without which precaution the two
slices of bread will not fit one another. Next take some cold beef, or
ham, and cut it into very minute particles. Sprinkle these thickly over
the butter, and, having added a little mustard, put the slices face to
face, and press them together. Lastly, cut the whole into four equal
portions, each of which is to be wrapped in a separate piece of paper.
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