Beadle's Dime Handbooks (no. 2) (1859)
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| Recipe Book | ade EMBRACING 0K Aa “Latest AND BESILINFORMATION . | ‘ie oe American Eiouséhold. a" * ‘ me DIRECT ogy HOR ’ - ? "he Parlor, a Maree S the Sick-Room, ; ie e Sorcha and the be igaonsee Pe +. ST. Lovgs : ¢ * PETER NeRV AN, “Semone bas ah WAIN STREET. ae
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THE BEST FAMILY MAGAZINE PUBLISHED ONLY ONE DOLLAR AND FIFTY CENTS PER YEAR, VOLUMES Ix AND =X.---1860 : F BEA DLE’S HOME MONTHLY; | - AJOURNAL FOR THE FIRESIDE AND HOME CIRCLE, ' le AND REPOSITORY OF BELLES-LETTRES LITERATURE. EDITED BY MRS. M ETTA VICTORIA VICTOR. Regular Contributors. ALIOB CARY. : MRS. HELEN L. BOSTWICK. MRS. CAROLINE A. HALBERT. . } MRS. FRANOES FULLER BARRITT. WM. T. COGGESHALL, Bsq. F DR. JOHN K. FRANCIS. "iy DR. B. L. ST. JOHN, MRS. STARR KING. | MISS PHOEBE CARY. | CLARA AUGUSTA. |. 4 This beautiful Magazine is now recognized as one of the bebt ; family journals published in this country. It embraces | Exquisite Tales, Choice Poetry, Papors on Literature, mare m Home Themes, Splendid Papers on Health, Home Hints and Helps, &., &c. While in its editorial management are brought to bear talent and ness which have not failec tc place this Magazine in the ve i ' front rank of papers and desirable monthlies. Published by BEADLE & ADAMS, 187 WILLIAMST., N. ¥. aS Send for 7's gsi copies, remitting six cents (in stamps) *; ‘to pre-pay postage, & i | | ‘
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D 13 Companion to the Dime a aed Recipe Book EMUODYING THE ‘ LATEST AND BEST INFORMATION FOR THE American FElousehold. A DIRECTORY FOR’ The Parlor, the Nursery; the Sick-room, the Toilet, and the Kitchen, BY MRS. VICTOR. NEW YORKjAND BUFFALO: IRWIN P. BEADLE, PUBLISHER, 137 William St., N. Y., and 227 Main St., Buffalo.
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Entered according to Act of Congresa, in the year 1859, By IRWIN P. BEADLE, in the Clerk’s Office of the District Court of the United States for the Southern district of New York.
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ee CONTENTS. ; Page THe Partor: g | Papier-Mache, i To Choose Carpets, 8 To Take Ink-Stains out of Directions for Carpets 8 Colored Table-Cover “Ws To Clean Turkey Carpets 3 Ottomans and Sofas, ’ ie Moths in Carpets, snail Oil-Paintings pe £ To Extract Oil or Sperma- Straw-Matting a ceti from a Carpet, ete. & Cane-Bottom Chairs 15 To Make Stair-Carpets x at 9 | To Clean Alabaster, é 5 Cheap Carpet, ne 9 | To Keep a Stove Bright 6 To Wash Carpets, 9 | To Crystallize Baskets, " 16 To Sweep Carpets 9 | A Varnish to Color Bask ce House-Cleaning, : 10 | To Imitate Coral Baskets,’ 16 To Clean Looking-Glasses, 10 | How to Fix Deasiten 8, 16 To Clean Wall-Paper er ae 1 | To Copy Engravings, ” 7 To Clean Oil-Paintings ll _ How to Keep gathered Fruit " To Clean Mahogany ete., 11 and Flowers Fresh i 1 To Preserve Gildi ng and To Take Stains out of Iv H Clean it, : 19 Plants in Rooms ah To Take Stains out of Ma- — Good Furniture Polist 13 hogany, 12 Composition to mak C ] - Tox Remove Marks from a | °2 Drawings ar 7 Pri ia Table, 19 | resemble Oil-Painti i a eg oer Ornaments, 12 | Preserve Flowers in Water 8 lean Marble ‘ 2 Nu : To Clean facet i si Wood: rah sai To Clean Paint, | 3 i pier z A he 9 ere 2 norms he Infants, 19 To Polish Mahogany a eee 19 To Remove’ Grea £ 3 | Waking Suddenly, 20 Mooks se from | Restlessness at Night 20 To Prevent Mould in Book 13 | Ointment for Scurf in the Paste, Tut aoa tal tie | Heads of Infants, 20 To Keep the Sun pry ae | Wancinett 20 To Clean Silver-Plated Ce Pg gta 20 ‘lestioks, wae A Few Rules, 21 To Remove Rust from Fine- , / ty Why ne yaaa , 21 ly-Finished Steel . 14 / | _— Children, zl A: Babstitute for Wenelii 4) Hair of Children, 91 Blinds, e a) Hooping-Cough, 22 Curtains before Doors 14) precuees 22 Two or Three Hints, 15 arly) dating oe Floor Oil-Cloths, , oe | ry jis Sore Throat, etc., 23 Rosewood Furniture, 15) Sealds, aigizeins a Paper Fire-S re-Screens i p Screens, 15' Body in Flames, 23
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=~ a iv CONTENTS. -. Page Scald Head in Infants, 28 Prevent Colds in Children, 23 Cure for the lg 24 Treatment of the Measles, 24 Poisons, with their Anti- dotes and Remedies, 24 Caution in Visiting Sick- Rooms, 25 Useful Medical Hints, 25 Remedy for Sore Throat, 26 Remedy for Bronchitis, 26 For Cough, 26 | Turnip Syrup for Affection of the suungs, 27 To take Castor Oil, A Poultice for a Fester, 27 Frosted Feet, 27 For Frosted Flesh, 27 Remedy for Blistered Feet from Walking, 27 Bruises, S Stings, ete., 27 To Remove e a Cataract or Film growing on the Lye, 2 Dirt in the Eye, 98 Lime in the Eye, 29 To Kill Barwigs and other Insects in the Ear, 29 Apoplexy and Fits, 29 Suffocation from Gases, &c., 29 Nose Bleeding, 29 Bodies in the Throat, 29 Cure for Headache and all Neuralgiec Pains, 30 To Prevent Wounds from Mortifying, 30 Warts, 80 Corns, * 80 To Cure a Felon, 50 Mustard Poultices, 30 Palliate for Toothache, 81 Acid Stomach, 81 To Stop the Bleeding of a Wound, 8 Cure for Flux, 8 For Diseases of the Bowels, 81 For Cholera Morbus, 8 Cure for Dysentery, 31 Diurrhea, 82 Pa; To Prevent the Nails Grow- ing down into the Toes, 52 Cooling’ Off, 82 Care for Hy drophobia, 32 Cure for Ringworm, etc., 388 Cancer, 8e Godfrey’ s Cordial, 88 Dr. Davies’ Gout Mixture, 33 Dee oction of Sarsaparilla, 33 Thieves’ Vinegar, 84 Remedy for the Asthma, 84 Blackberry Syrup, 34 To Purify the Atmosphere of a Sick-Room, 35 Cure for Lock-jaw, 85 Cure for Bronchitis, 85 Pitting of Small-Pox, 3 Rar-ache, 36 Bunions, 36 Relief of Neuralgia, 88 Cold Water to Cure Scalds, 8 To Apply Leeches, 3 Smal Pie. 37 Typhus Fever, 87 Mumps, 37 Boils, 88 To Remove Proud Flesh, 388 Foop ror tae Sick: 88 A Strengthening Jelly for Invalids, $8 Mutton Custar d for Bow el Complaints or Consymp- tive Cases, 3 Chicken Beef, etc., 89 Toast-Water, a Rice Jelly, 89 For Bread Jelly, 89 Calves’ Feet Broth, 40 Panada, 40 Beef-Tea, 40 Wine yer, 40 Water Gruel, 40 Milk Porridge, 40 Rice Gruel, 41 Medicated Prunes, 41 Tue Tomer: 41 The Hair, 41
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CONTENTS. Vv Page | Page To Remove Dandruff, 43 | To Make Cologne Water, 49 A Capital Pomade, 3 | Scented Washball, 49 Twigg’s Receipt for Hair, 43 | Court Plaster, 50 Bandoline for the Hair, 3| Palm Soap, 50 Hair-Curling Liquid, 43 | Old Windsor Soap, 50 Oil of Roses, 43 | Turkish Rouge, 50° Tus TeetH: 44 To Clean the Teeth and | Gums, 45 | Quinine Tooth Powder, 465 Prepared Charcoal, 45 Peruvian Bark Powder, °45 Homeopathic Chalk, 45 Cuttle-Fish Powder, 45 Lip Salve, 45 Tue Hanns: 46 To Remove Stains from the Hands, To Improve the Hands and Arms, Ointment for the Hands, Chapped Hands, Tue Complexion: To Preserve it, 46 46 46 46 47 47 Wash for a Blotched Face, 47 To Remove Sunburn, 7 To Remove Freckles, 47 For Removing Tan, Blotch- . 5 . U es, Freckles, Pimples, 47 Kalydor for Complexion, 47 Cosmetics, Perrumes, &c: 47 Face Powder, 47 Pearl Powder, 47 Rowland’s Macassar Oil, 48 Otto of Roses, 48 [economical Scents, 48 To Make a Scent resemble Violets, 48 Odors for the Handkerchief, 48 The Alabama Perfume, 49 The Bosphorus Bouquet, 49 Bouquet d’ Amour, 49 Bouquet des Fleurs du Val d’Andorre, Rose Water, Superior Cologne, 49 A To Blacken the Eye-lashes, 5 Hints about Dress, 50° Care or Ciorninea, &e: 51 How to Preserve your Furs, ! Woolen Articles, To Clean Silk, 53 To Clean White Feathers, 54 | To Curl Feathers, 54 To Cleanse Gold, * 54 | To Clean White Kid Gloves, 54 To Wash Colored Kid or Hoskin Gloves, 54. To Clean 5 Brushes, 55 To Wash Ribbons, 55 Torestore Peach-Color Rib- bon when Turning Red, 55 | To Wash Crochet Lace, 55 To Wash Colors, 56 To Remove Mildew, 56 To Prevent Bonnets being Injured by the Hair, Oil of Flowers, Tue Kircuen: 5 33 To Can Fruit, 57 Peaches in Cans, 57 Reybold’s Plan, 58 Pears, 58 Quinces, 58 Plums, 58 Strawberries, 58 Raspberries, 59 a and Whortle- verries, 59 Tomatoes, 59 Peas, Beans, ete., 59 Green Corn, 59 Preserving Pears and Ap- ples, ; ; To Preserve Fruit Jellies from Mold, | 66 To Prevent “Graining,” 60 *
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Menance: ©" 60 treen Corn Omelet, 60 Artificial Oysters, 60 Tough Meat, 61 To Keep Suet, 61 Substitute for Coffee, 61 To Make Water Cold, 61 Simple Mode of Purifying Water, 61 Cutting Butter in Cold Weather, 61 To Keep Meat Frozen, 62 To Keep Eggs Fresh, 62 To Keep Cider Sweet, 62 To Keep Smoked Ham, 62 To Keep Potatoes . from Sprouting, 62 Rancid Butter, 62 To Protect Dried Fruit from Worms, 62 Art of Tea-Making, 63 poonomiciipse of Nutmegs, 63 To Make Pure Wine of Ap- ples, 63 Pie Plant Wine, 63 Blackberry Wine, ¢ 64 Raspberry Wine, 64 Cherry Wine, 64 Elder Wine, 65 Elder Wine flavored with Hops, 65 Grape Wine, 65 Currant Wine, 65 Cold Water Vinegar, 66 Sugar Vinegar, 66 Honey Vinegar, 66 Perry Vinegar, ; 66 Raspberry Vinegar, 66 Yeast Cakes, 66 Soap, 67 Soap-Made Cold, 67 Labor Saving Soap, 67 PICKLEs : 68 To Pickle Cucumbers, 68 Mangoes, 68 Tomato Catchup, 69 Green Tomato Pokles, 69 Peaches, 6¢ To Pickle in Brine, 70 Tomato Chowder, 70 East India Pickle, 7 Ice Cream, 70 The Cook’s Table, 72
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THE @ Dime Recipe Book» INTRODUCTION, We have systematized the recipes in this book by divid- ing them into departments to facilitate the searchof the housekeeper after information. By brevity and variety, we have compressed as much into our little volume as is spread through other more imposing books. The children and the sick have been especially remembered in otr 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, ofien are at a loss in times of danger, accident, or emergency. Many important directions will be found for their use. In all departments we have soug tt to give only such recipes as are most likely to be needed, Canned fruits are so generally taking the places of sweetmeats, and are so much superior in flavor, and favorable to digestion, that we have given them full attention; the recipes are either our own, or such as we know, from experience, to be good. Neatness and elegance are not at variance with econo- my; 8 good taste helps to make the most out of the least material, Hints will be found for the preservation of furniture and the order and arrangement of the parlor; and for the pleasing trifles as well as the necessary ¢ares’ of the toilette. . If the housewife ‘ wishes to know,” or ‘‘ has forgotten,” or ‘wonders how,” very likely she will find what she wants by a peep within the Dime Recirr Book. “
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' ; 8 THE DIME RECIPE BOOK, & ~*~ THE ARGLOR. To Croosk Canprrs.—If you wish to select a carpet for durability, always choose as all figare, as they are the best cloth, and will do best Service. ~ Directions ror Carrers.—Carpets should be taken up and shaken thoroughly, if in constant use, as often as three or four times ina year, as the dirt that collects underneath them wears them out very fast. Straw kept under carpets will ‘make them wear much longer, as the dirt will sift through, and keep it frem grinding out. Carpets should be taken up as often as once a year, even if 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 tobacco or black pepper om the floor before the carpets are put down, and let it remain after they are laid down. When the dust is well shaken out of carpets, if there are any grease spots on them, grate on potter’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 Crean TurkEY Carpets.—To revive the color of a Turkey carpet, beat it well with a stick till the dust is all out, then with a lemon or sorrel juice take out the spots of ink, if the carpet be 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 crumb of a hot wheat loaf, and if the weather is very fine hang it out in the open air a night or two, Morus 1x Carrets.—To prevent moths from injuring carpets, buy half a pound of gum camphor, and that will save all the carpets in your house for a year, by placing a few little crumbs under the edges of the carpets without moving them. To Extract Or orn SPERMACETI FROM A Carprt, OR orner Wooten.—If oil has been spilt on a carpet, that part of the carpet must be loosened up, and the floor be- neath it well scrubbed with warm soap and water, and fuller’s earth; otherwise the grease will continue yet to come through. You may extract some of the oil by wash- ing that part of the carpet with cold water and a cloth. Then spread over it a thin coating of scraped Wilmington
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o * THE PARLOR. 9 clay, which should be renewed every two or three hours. If you have no Wilmington clay, take common mag- nesia, To remove spots of spermaceti, scrape off as much as you can with a knife, 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 spermaceti. Afterward rub the cloth where the spots have been, with some very soft brownish paper. ~ Wilmington clay, which may be had in small round balls, is excellent for removing grease spots however large. Scrape down a suflicient 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 Srarr Carpets Last.—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 be in! length within an.inch or two of the width of the carpet, and four or five inches in breadth, as convenient. This simple expedient will preserve the carpet half as long again as it would last without the strips. ' : Cnreap Carpreting.—Sew together strips of the cheapest cotton cloth, of the size of the roam, and tack the edges. to the floor. Then paper the cloth as you would the sides of a room, with any sort of room paper. After being well dried, give it two coats of varnish, and your carpet is fin- ished. It can be washed like carpets without injury, re- 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 Wasn Carpets.—Shake and beat it well; lay it upon the floor, and tack it firmly; then with a clean flannel wash it over with a quart of bullock’s gall, mixed with three quarts of soft cold water, and rub it off witha clean flannel or house-cloth. Any particularly dirty spot should be rubbed with pure gall. To Sweer Carpers.—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 stiff hair '
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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. Hovse-Cieanina.—In cleaning a room, the carpet should come up first, not only because of the dust, but to give the floor all day to dry, not leaving it to be scrubbed last, as we have seen 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 firmly round a broom, if there is not a brush kept for the purpose. The ceilings of chambers are ustially whitewashed; this is the next pro- ceeding; and the walls scrubbed, if painted or hard fin- ished, Then come windows and wood-work, in all things being careful to use 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. If dirty spots and patches are wiped off the year round, faith- fully, there will be much less need of scrubbing the boards 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 of grease may be removed from un- painted floors by soaking and rubbing them with turpen- tine, and afterward washing it off with soap or pearlash. If they are inveterate, make a paste of a quarter of a pound of potter's clay, and the same quantity of pearlash, stirred into a quart of boiling water; spread a thick coat on the floor, and leave it ten or twelve hours, ~~ fo Crean Looxine-Giasses.—Keep, for this purpose, a piece of sponge, a cloth, and a silk handkerchief, all en- tirely free from dirt, as the least grit will scratch the fine surface of the glass. First, sponge it with a little spirits of wine, or gin and water, so as to clean off all spots; then dust over it powder-blue, tied in muslin; rub it lightly and quickly off with a cloth, and finish by rubbing it with a silk handkerchief. Be careful not to rub the edges of the frames. To Crean Looxinc-Giassrs—ANOTHER Way.—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 care that it is not so wet as to run down in streams. In fact, the paper must only be com-
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THE PARLOR. 1] pletely moistened, or damped all throagh. 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— which it will- almost immediately, and with no further trouble. 4 This method, simple as it is, is the best’ and most expe- ditious 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 equally,eonvenient, speedy, and effective. The inside of window frames may be cleaned 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 pom | with a newspaper in the above manner. To CLean Watt Paper.—The best method is to sweep off lightly all the dust, then rub the paper with stale bread; cut the crust off very thick, and wipe straight down from the top, then begin at the top ugain, and so on. To Crean O11 Parntines.—Clean the picture well witha 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 eats out the coloring; nor white of eggs, which casts a thick varnish over pictures, and only mends bad ones by concealing the faults of the coloring. To CLEAN Manocany ann Marpix, anp Restore Ma- HOGANY Varnisu.—Use no soap on them; wash them in fair water, and rub them till dry witha clean soft cloth. A little sweet oil, rubbed on occasionally, gives them a polish. Rub furniture with a cloth dipped in oil; then with a clean cloth, till dry and polished. Rubbing with sweet oil will restore the spots from which the varnish has been removed, To Give a Fixe Coton to Manocany.—Let the tables be washed perfectly clean with vinegar, having first taken out any ink-stains there may be, with spirits of salt: Use the following liquid: Into a pint of cold-drawn linseed oil, put a mixture of alkanet-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; whew it has lain some time, rub it bright with linen cloths.
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12 THE DIME RECIPE BOOK. To Preserve Ginpine, AND Crean It.—It is impossible i - 5 to prevent flies from staining the gilding without covering | it; before which, blow off the light dust, and pass a feather or clean brush over it, but never touch it with water; then, with strips of paper, or rather gauze, cover the frames of your glasses, and do not remove till the flies are gone. Linen takes of the gilding and deadens its brightness; it should, therefore, never be used for wiping it. A good preventive against flies, is to boil three or four leeks in a pint of water, and then witha gilding-brush wash over the glasses and frames with the liquid, and the flies willmot go near the articles so washed. This will not in- jure the frames in the least. Stains or spots may be re- moved by gently wiping them with cotton dipped in sweet oil. Never clean gilded frames; many, in doing this, have ruined them. Several coats of 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 Srains out or Manogany.—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 Remove Marks rrom a Tapix.—If a whitish mark is left on a table, by carelessly setting on a pitcher of boiling water; or a hot dish, pour some lamp oil on the spot, and rub it hard.with a soft cloth. Then pour on a little spirits | of wine or cologne water, and rub it dry with another i cloth. The white mark will thus disappear, and the table look as well as ever. | To Crean Brass Ornaments.—Brass ornaments, that } ‘have not been gilt or lacquered, may be cleaned, anda very brilliant color given to them, by washing them with alum boiled in strong lye, in the proportion of an ounce to a pint, and afterward rubbing them with a strong tripoli. i To Crean Marstr.—To cleanse marble stained with iron | rust, apply lemon-juice to it with a clean rag and wash i with warm water. If soiled with dirt, wash it with soap and ‘“ Paris whites” | To Crean Lamrs.—Bronzed lamps should be wiped care- fully; if oil be frequently spilled over them, it will cause the bronzing to be rubbed off sooner than it would disap- pear by wear. Brass lamps are best cleaned with crocus,
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THE 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 off. When lamps are foul inside, wash them with potash and water, rinse them well; set them before the fire, 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 cottons 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. Tur Best Way to Crean Paint.—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 with 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 imitations of oak, &e. Parntep Rooms.—The offensive smell of rooms newly painted may, it is said, be removed by simply placing therein, for a night, a bucket of water with some hay in it. To Potish Manocany Furniturr.—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 once-a week, and your mahogany tables 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 Grease rrom Booxs.—Lay upon the spot, a little magnesia of powdered prepared chalk, and under it the same; set on ita warm flat-iron, and as soon as the grease is melted, it will be all absorbed, and leave the paper clean. To Prevent Mourn in Books, Paste, Inx, axp Learner. —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
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14 THE DIME RECIPE BOOK. To Prevent THe Rays or THE SUN FROM PASSING THROUGH Wixpow Grass.—Pound gum tragacanth to a powder, and put it, for twenty-four hours, to dissolve in whites of _ eggs, well-beaten. Lay a coat of this on your glass with a soft brush, and let it dry. To Crean Strver-PLatep Canpiesticks.—Silver-plated 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 ease. ‘ To Remove Rust rrom Fixery-Finisuxp Srreit.—Rub the rust with any kind of soft animal fat, and lay the ar- ticles by, wrapped in thick paper, for two or three days ; then, after cleaning, off the grease with a piece of soft flannel, rub the spots well with powdered rotten stone, and sweet-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 magnesia. Susstirure For VENETIAN Biinps.—Instead of Venetian blinds or outer shutters, where the sun is powerful, blinds, or small curtains, of white holland, toward the window, and dark silk, or stuff, toward 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 exceedingly cool and comfort- able, which with a single white blind, and the windows open during the heat of the day, were scarcely habitable. Currarns BEFORE Doors.— In some cottage sitting-rooms, the garden door opens into them, and some other door opposite insures a thorough draught, which, however agreeable in summer, is very comfortless in winter. Cur- tains before the doors will make such rooms both snug and pretty, and for those who settle down 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 a
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THE PARLOR. 15 small inconvenience, compared with the warmth and snug- ness of the room when they are drawn. If properly hung, they can be pushed aside from within or from without. Two or Tures Hints.—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 entranee to your house clean. Keepa house-cloth, and a carpet broom. Fioor O11-CLorus.—Have the dust wiped from them often; but use soap and scrubbing-brush seldom, as they wear off the paint. Use no hot water, _Rosewoop Furnirure—Should be gently rubbed every day with a clean, soft cloth, to keep it in order. Paper Fire-Screens—Should be coated with transpar- ent varnish; otherwise they will soon become soiled and discolored. Parirr-Macure—Articles should be washed with a sponge and cold water, without soap, dredged with flour while damp, and polished with a flannel. . To take Ink-Srains ovr or a Cororep Tante Cover.— Dissolve a teaspoonful of oxalic acid in a teacup of hot water, and rub the stained part well with the solution. OrromaNs AND Soras—Whether covered with cloth, damask, or chintz, will look much better for being cleaned occasionally with bran and flannel. : Or Paintinas—Hung over mantles are liable to wrinkle with the heat, Srraw-Marring.—Clean it with a large coarse cloth, dipped in salt and water; wipe it dry. The salt keeps it from turning yellow. Cane-Borrom Cnarrs.—Turn up the chair-bottom, and with hot water and a sponge wash the cane-work well, so that it may become completely soaked; if very dirty use soap. Let it dry in the open air, or in a draught, and it becomes as firm as at first. To Ciran Atapaster.—Wash with soap suds, If stained, white-wash the stains; let the white-wash remain on several hours, then clean it off.
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= 16 THE DIMR RECIPE BOOK. To Keep a Stove Brigut.—Make 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 Crysratiize Baskets.—Take a small basket, about the size of your hand, of iron wire or split willow; take some lamp cotton, untwist it, and wind it round every por- tion of the basket; then mix alum in the proportion of one pound to a quart of water, and boil till the alum is dissolved; pour the solution into a deep pan, and in the liquor suspénd the basket without allowing any part to touch the pan, or to be exposed above the surface; let the whole remain properly at rest for twenty-four hours, when, if you take out the basket, the alum will be found prettily erystallized over all parts of the cottoned 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 Varnisi to Cotor Baskets.—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 Inrrare Corat Baskets.—Make the basket of paste- board in any shape you please; dissolve three sticks of sealing-wax in a pint of alcohol; wet the basket with this mixture, and sprinkle on rice which has been about half ground ; let it dry, and repeat the process until the paste- board is covered, after which paint it with the mixture until it is red enough. <A brush of hair or feathers should be used. How ro rrx Pencit Drawines.—Two table-spoonfuls of rice boiled in a pint or pint and a half of water; strain and pass the drawing quickly through the liquid, which can he done*very easily by pouring it into a large flat dish.
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THE PARLOR. 17 To Cory Encravines.—Take a piece of good transparent oil silk, and place it over the print you wish to copy. Trace lightly with a steel pen and good common ink; when the ink dries, breathe on it; or, if a large subject, hold it over the vapor of warm water for a few seconds; then place a piece of clean paper on the tracing, and rub it with the hand; on taking up the paper an accurate copy will be found. Two copies tan be taken from the same tracing. Or—Take a piece of clean lantern-horn, lay it upon the print or picture you wish to take off; then with a crow- quill, dipped in Indian ink, draw every stroke of the out- line upon the horn; when dry, breathe upon: that side of the horn whereon you have made your draft, three or four times, and clap it directly on a piece of white paper, with . 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 ktep GaTHERED Fruit ann Flowers ALWAYs Fresu.—A friend has just informed us that fruit and flowers may be preserved from decay and fading by im- mersing them in a solution of gum arabic in water two or three times, waiting a sufficient 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- say of the fruit, or the withering of the flower. Our 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 lost. In preserving specimens of fruit, particular care should be taken to cover the stem and all with the gum. A good way is to wind a thread or silk about the ste n, and then sink it slowly in the solution, which should Both 80 strong as to leave a particle of the gum undissolved. The Sum 1s so perfectly transparent that you can with dif ficulty detect its presénee, except by the touch. Here we have another simple» method of fixing the fleeting beauty of nature, and surrounding ourselves ever with those objects which most elevate the mind, refine the taste, and purify the heart, B*
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- 18.7 THE DIME RECIPE BOOK, To Take Srarys out or Ivory.—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. Piants 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 sufficient. The leaves should | be kept perfectly elean. ‘‘ Tf as much washing were be- ) ~~» stowed, in London,” says Dr. Lindley, ‘upon a pot-plant i as upon a lap-dog, the éne would remain in as good con- | ‘dition as the other. The reasons are obvious. Plants i by dirt, of whatever kind, their breathing is impeded or prrerented. 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, anid 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 Goop Potish ror Furxirvre.—Mix equal parts of white wax, common wax, and white soap cut fine, in the proportion of an ounce of each toa pint of water. Dis- solve them over the fire until well mingled. Furniture Poitsn.—Beeswax half a pound, and a quar- ter of an 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: White wax two ounces, oil of turpentine one gill; melt the wax, and gradually mix in the turpentine. Composition TO MAKE CoLoreD Drawinas «Np Prints RESEMBLE Paintines in O1r.—Take of Canada balsam, one ounce; spirits of turpentine, two ounces; mix them to- gether. Before this composition is applied, the drawing or print should be sized with a solution of isinglass in water, and when dry, apply the varnish with a camel’s hair brush, = Li . 3 To Preserve FLowers tN WatER.—Mix a little carbon- ate of soda with the water, and it will preserve the flowers ! breathe by their leaves; and if their surface is clogged
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THE NURSERY AND SICK-ROOM. 19 for a fortnight. Common saltpeter is also a good preserv- ative. THE NURSERY AND SICK-ROOM. CLotHinG or Ixrants.—In 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 ealico are the best materials in all seasons. Dress the child loosely, and fasten with strings, not with pins. The umbilical cord, navel, and belly band, 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 be cramped. The practice of plunging infants into cold water, to ren- der them hardy, is exceedingly dangerous. Let a child’s washing be very completely and carefully performed. Keep the child always 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. Steerp.—Infants can not sleep too long; it is well when they can enjoy @ calm and long-continued rest, of which they should by no means be deprived, as this is the great- est support granted them by nature. A child lives com- paratively much fastér 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 be proportioned to the age. After six months, the time of sleep can be regulated. An infant should always sleep the whole night in preference to the day, and asit grows older, a few hours morning and afternoon; andj after a while, to sleep after dinner will be sufficient. After a child is four or five years old, its time of sleep may be shortened one hour every succeeding year, so that a child of seven will not require to sleep more than eight or nine hours
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20 THE DIME RECIPE BOOK. Waxine Suppenty.—To awaken a child with a noise, or in an impetuous manner, is extremely injudicious and hurtful; nor should it be carried from a dark room into a glaring light, for the sudden impression of light debilitates the organs of vision, and lays a foundation for weak eyes from early infancy. Restiessness at Nigut.—<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 may have slept too much in the day-time. Ointment ror Scurr IN tHe Heaps or Inrants.—Lard, two ounces; sulphuric acid, diluted, two drachms; rub them together, and anoint the head once a day. Trerninc.—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 ehild. A child’s mouth should be often examined, even after three years of age. Wayward temper, cough, and even croup, have been traced to cutting a double tooth. Do not hesitate to allow the child’s gums to be lanced. Tereruina.—Young children, while cutting their first set of teeth, often suffer severe constitutional disturbance. At first, there is restlessness and peevishness, with slight fever; but not unfrequently these are followed by con- vulsive fits, as they are commonly called, which depend on the brain becoming irritated; and sometimes under this condition the child is either cut off suddenly, or the foun- dation of serious mischief to the brain is laid. The remedy, or rather the safeguard, against these frightful conse- quences is trifling, safe, and almost certain, and consists merely in lancing the gum covering the tooth which ia making its way through. Vaccrnatioy.—Children should be vaccinated by the
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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 Frew Rvuvres.—Both over-feeding and under-feeding produces scrofula and consumption. The spoiled and petted child is injured both in health and temper. Avoid seasoned dishes, fried and salted meats, pastry, uncooked vegetables, unripe fruits, wine and rich cakes, Insist on 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. Sweetmeats and confections are only to be given to children in a very sparing manner, if given at all. Never pamper or reward with eatables. Worms 1n Cuttpren.—Make a strong sage tea, and dis- solve in it a little saleratus; 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. Anovut Cuitpren.—Dress children warmly, woolen flannel next their person during the whole year. By every con- sideration, 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 never well. Plenty of warmth, plenty of substantial food and ripe fruits, and plenty of joyous out-door exercise, would save millions of children annually, Hair or Cuinpren.—It is a great mistake to plait the hair of children under eleven or twelve years of age. The process of plaiting more or Jess 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 hair of girls should be cut rather short, and allowed to
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a ae i —— —~ a = =a == =. —_ . py THE DIME 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. W Hooping Coucu.—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. Dysrntery—Is characterized by frequent and bloody evacuations and continued fever. It requires perfect cleanliness, and the instant removal of all evacuations, Scarier Fever—Requires a cool apartment, very free ventilation, and frequent changes of linen. The nurse should be one who has had this disease. Scartet Fever.—Rub all over often with bacon rind; soak a piece in white ley, and 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 saleratus and water, and let them drink it. This treatment has been very successful, Purrip Sore Taroat, anp Marieanant Scarvet 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 Cure ror Burys.—Of all applications for a burn, we believe that there are none equal to a simple covering of eommon 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. Scatps.—Treat the same as burns, or cover with seraped raw potato; but the chalk ointment is the best. In the absence of all these, cover the parts with treacle, and dust on plenty of flour. Bopy Nv Fuames.—Lay the person down on the floor of the room, and throw the tablecloth, rug, or other large cloth over him, and roll him on the floor. A Siwpie remedy for burns is the white of an egg. It excludes the air, and is healing. "
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the lat : THE NURSERY AND SICK-ROOM. 23 Burns.—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. Siweie anp Perrect Cure ror A Burn.—Take essence of 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 perfeet charm, and will not fail to relieve. Anotner.—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. Best anp Quickest.—Oil, if you have it—linseed, 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 no oil at hand, apply the flour at once, without it. Scanp Heap in Invanrs.—This complaint begins in brownish spots on the head, and in a few days forms a scab, and discharges 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 quicklime, of the size of a hen’s egg, in a quart of water, and when settled, it is to be put into a bottle and corked for use, To Prevent Corns. 1x Cuitprex.—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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24 THE DIME RECIPE BOOK, . every day in cold water, if they are strong enough to bear it, 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 body all over in warm water, then give a cup of warm tea, and cover the patient in bed. Avoid exposure the following day. A Sotpte Curr ror raz Crour.—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 sufferer drink as much as it can; then wipe it dry, cover it warm, and soon a quiet slumber will relieve all anxiety. Treatment or tHe Mrastes.—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 poultices applied to the feet are very useful. Let the bowels be kept gently open, Avoid taking cold. List of the Principal Poisons, with their Antidotes or Remedies. Or or Virrror, Aqua Fortis, Sprrir or Sart.—Magne- sia, Chalk, Soap and Water. Emetic Tartar.—Oily Drinks, Solution of Oak Bark. Sart or Lemoyxs or Actp or Sucar.—Chalk, Whiting, Lime, or Magnesia and Water. Sometimes an Emetie Draught. Prussic Actp.—Pump on back, Smelling-Salts to nose, Artificial Breathing, Chloride of Lime to nose. Peartasu, Soap-Lers, Smecuing-Sarrs, Nirre, Harrs- norn, Sat Voratitze.—Lemon-Juice, and Vinegar and Water. Arsenic, Fry Powprr, on Waits Arsenic, Kina’s YeL- Low, on YeLLow Arsentc.—Emetics, Lime-Water, Soap and Water, Sugar and Water, Oily Drinks, Mercury, Corrosive Supiimate, CaLomer.—Whites of Eggs, Soap and Water.
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THE NURSERY AND SICK-ROOM. 25 Orrum, Lavpanum.—Emetic Draught, Vinegar and Water, Dashing Cold Water on chest and face, walking up and down for two or three hours. Leap, Wuire Leap, Svaar or Leap, Gounarn’s Ex- TRACT.—Epsom Salts, Castor Oil, Emetics. Corrrr, Biur-Stone, VerpiGris.—W hites of eggs, Sugar and Water, Castor-Oil, Gruel. Zinc.—Lime-Water, Chalk and Water, Soap and Water. Inon.—Magnesia, Warm Water. Hennane, Hemwiock, Niaursiane, FoxGiove.—Emeties and Castor Oil, Brandy and Water, if necessary. Poisonous Foop.—Emetics and Castor Oil. Caution 1x Visiting Sick Rooms.—Never venture into a sick room in a violent perspiration (if circumstances 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 fire that is in the room, as the heat of the fire will draw the infectious vapor in that direction, and much danger would arise from breathing in it. Uservun Mepicat Hints.—If a person swallow any poison whatever, or has fallen into convulsions from having over- loaded the stomach, an instantaneous remedy, more efli- cient and applicable in a large number of cases than any half-a-dozen medicines that we can now think of, is a tea- spoonful of common galt and as much ground mustard, stirred rapidly in a teacup of water, warm or cold, and swallowed instantly. 1t is scarcely down before it begins to come up, bringing with it the remaining contents of the stomach; and lest there be any remnant of poison, how- ever small, let the white of an egg, or a teacupful of strong coffee, be swallowed as soon as the stomach is quiet; be- cause these very common articles nullify a larger number of virulent 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 instautaneously as light- ©
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%6 THE DIME RECIPE BOOK, ning. Meanwhile get some common dry flour, and apply it an inch or two thick on the injured part the moment it 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. Hall saved the life of 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 ef an egg, a teaspoonful every five minutes until it ceased to seem drowsy. An Inraturste Remepy ror Sore Turoats.—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. Sorr Turoat.—Those subject to sore throats, &c., should bathe the neck with cold water in the morning, and use the flesh-brush at night, which will be found to relieve them very soon. Remepy Kor Broncnitis.—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. For Covan.—Take one table-spoonful of molasses, two teaspoonfuls of castor-oil, one teaspoonful of camphor, and one teaspoonful of paregoric; take half a teaspoonful fre- quently. This is of great service when children have symptoms of croup. Coven Mrxture.—Take one teacupful of molasses ; add two table-spoonfuls of vinegar; simmer this over the fire ; then, when taken off, add three teaspooufuls 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 teaspoonfuls on going to bed, and one or two during the day when you have a disposition to cough. A Goop Piaster ror a Coven.—Take beeswax, Bur- gundy pitch, and rosin, each an ounce; melt them to- geth mon it o1 the 7 Lv! roa to mc
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THE NURSERY AND SICK-ROOM. 27 gether, and then stir in three-quarters of an ounce of com- mon 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, Turnip Syrup ror a Coip, on AFFECTION oF THE LunGs.—Roast twelve or more fine turnips in an apple; roaster, press the juice from them, and add sugar candy to your taste. Take a teacupful at night and in the morning, vo Tue Best Way to Take Castor OrL.—It is not gener- ally known that castor oil may be most easily taken mingled with orange juice, a little sugar being added if the juice of the orange is not sweet. The ditference be- tween this and any other mode of taking this valuable medicine is surprising. Povutrice yor A Frester.—Boil bread in lees of strong beer; apply the poultice in the general manner. This has Saved many a limb from amputation. : Frostep Frer.—For frosted feet, deer’s marrow will be found excellent. For chilblains, tincture of iodine; also muriatie acid, frequently applied, will relieve them. For Frostep Fiesu.—Take chréme yellow and hog’s lard, and make it into an ointment, and apply to the in- Jured parts, warming the same into the skin. ; Remepy ror Buisterep Feet rrom Lona WaLKING.— Rub the feet, at going to bed, with spirits mixed with tal- low dropped from a lighted candle into the palm of the hand. ‘ Bruises, Stinas, &c.—1. For a bruise, de.—Bathe the part well with warm water, and afterwards apply treacle spread on paper or linen, as most convenient; it soon heals, and no mark will be left. Treacle, if applied also in the early Stages of a quinsy or sore throat, will speedily effect a cure, 9, For the sting of a wasp or bee—Take about a wineglassful of vinegar, put a little common soda into it, and bathe the parts affected. It gives almost im- mediate ease, and no pain or swelling will afterward be felt. . For A StinG.—Bind on the place a thick plaster of com- mon salt or saleratus moistened—it will soon extract the venom.
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98 THE DIME RECIPE BOOK. For Sprains and Bruises.—Take one pint of train oil, half a pound of stone pitch, half a pound of resin, half a pound of beeswax, and half a pound of stale tallow, or in like ptoportion, ‘Boil them together for about half an hour, skim off 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 flaxen 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. Retire ror a Sprarnep ANKLE.—Wash 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 inflammation, and set with it elevated 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 For Sprains.—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 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 Remove A Cararact on Fitm Growine on tre Eyer. —Wiutergreen (fresh) leaves put into sweet cream; let it stand, when it is warm, until the little drops of oil arise. This oil, put into the affected eye two or three times a day, has been known to effect a cure. Dirt 1 THe Eve.—Placb 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 eyelash, &c., with the corner
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in oil, lalf a or in f an and nust pon ned tive suf. THE NURSERY AND SICK-ROOM. 29 of a fine silk handkerchief. As soon as the substance is removed, bathe the eye with cold water, and exclude the light fora day. If the inflammation is severe, take a pur- gative, and use a refrigerant lotion. Lime Iw rae Eye.—Syringe it well with warm vinegar and water (one ounce to eight ounces of water); take a purgative, and exclude light. To Kitt Earwies, or orner Insects, wHIcn may Accr- DENTALLY HAVE Creer into THE Ear.—Let the person, un- der this distressing circumstance, lay his head upon a table, the side upwards that is afflicted; at the same time, let some friend carefully drop into the ear a little sweet oul, or oil of almonds. A drop or two will be sufficient, Which will instantly destroy the insect and remove the pain, however violent. ApopLexy and Fits GeneraLty.—Raise the head ; un- loose all tight clothes, strings, &e.; apply cold lotions to the head, which should be shaved; apply leeches to the temples, and send for a surgeon. Surrocation rrom Noxious Gases, &c.—Remove to the fresh air; dash cold vinegar and water in the face, neck, and breast ; keep up the warmth of the body; if neces- sary, apply mustard poultices to the soles of the feet, and try artificial respiration, as in drowning. Nosr Bieepinc.—Roll up a piece of paper and press it up under the upper lip. BLEEDING at tHe Nosr.—In obstinate cases, blow a little gum Arabic powder up the nostrils through a quill, which will immediately stop the discharge. Powdered Alum is also food, Foreign Bopirs 1x rue Taroat.— Persons are frequently in danger of suffocation from fish bones, pins, &c., which stick in the throat. The moment an accident of this kind Oceurs, desire the patient to be perfectly still; open his mouth, and look into it. If you see the obstruction en- deavor to seize it with your finger and thumb, or a long, slender pair of pincers. ‘If it cannot be got up, and is not of a nature to do any injury in the stomach, push it down with the handle of a spoon, or a flexible, round piece of whalebone, the end of which is neatly covered with a roll of linen, or anything that may be at hand. If you can C*
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30 THE DIME RECIPE BOOK. neither get it up nor down, place six grains of tartar emetic in the patient’s mouth. As it dissolves, it will make him excessively sick, and in consequence of the re- laxation, the bone, or whatever it may be, will descend into the stomach, or be ejected from the mouth. If a pin, button, or other metallic or pointed body has been swal- lowed, or pushed into the stomach, make the patient eat plentifully of thick rice pudding, and endeavor to prevent him from going to stool for at least twelve hours. Certain Cure For Heapacne anp ALL NEURALGIC Pains.—To be applied as any other lotion: Opodeldoc, spirits of wine, sal ammoniac, equal parts. To Prevent Wovnps rrom Mortiryine.—Sprinkle sugar , on them. The Turks wash fresh wounds with wine, and sprinkle sugar on them. Obstinate ulcers may be cured with sugar dissolved in a strong decoction of walnut leaves. Warrs.—Wet them with tobacco juice, and rub them with chalk. Another: Rub them with fresh beef every day until they begin to disappear. This last is simple and effectual. Corns.—Take half an ounce of verdigris, two ounces of bees-wax, two ounces of ammonia; melt the two last in- gredients together, and just before they are cold, add the verdigris. Spread it on small pieces of linen, and apply it, after paring the corn. This has cured inveterate corns. To Curr A Feton.—When you fear a felon is coming, put a pint tin of boiling water on the stove; then add to that a teaspoonful of saleratus and a wineglass of vinegar ; heat this every little while, say from half an hour to an hour, and hold your finger in it till the pain subsides; re- peat this till you see all the matter drawn to one place ; then have it opened and your finger will heal. A doctor ought to open it if possible, as the skin is always thickened over a felon, I have cured them in twenty-four hours with this. A Sure Remepy ror a Feron.—Take a pint of common soft soap, and stir it in air-slacked lime till it is of the con- sistency of glazier’s putty. Make a leather thimble, fill it with this composition, and insert the finger therein, and change the composition once in twenty minutes, and a cure is certain. Musrarp Pouttices.—Make a bag the size required, of | | |
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THE NURSERY AND SICK-ROOM. 31 book muslin; and, afier mixing equal quantities of mus- tard and linseed meal (or a larger proportion of the former, should the case 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- chief, or piece of linen. The patient will find this a very clean and comfortable plan. After it has been kept on as long as desired, it only remains to remove it, and lay ona piece of old cambric handkerchief, no rubbing nor washing being required. athe poultice is perfectly efficacious ; and all that is necessary afterward is, to dust it with hair-pow- der for a day or two. Sincutar Patsrative ror Toormacne.—aA little horse- radish scraped, and laid on the wrist of the side affected, will, in many cases, give speedy,relief. 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 gums and face also. The mouth may afterward be rinsed with a little camphorated water, lukewarm, Acid Sromacu.—Prepared chalk, to be found always at druggists, 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 Stor riz Bieepine or 4 Wounn.—Lay on the orifice, lint; if that is not sufficient, put on flour and then lint. Curr ror Firux.—Take four ounces of castor oil, two tablesspoonfuls of pulverized gum-arabic ; two teaspoon- fuls of pulverized gum-kino ; one teaspoonful 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. For Diskases or tur Bowrrs.— Take equal parts of syrup of rhubarb, paregoric, and spirits of camphor; mix together. Dose for an adult, one teaspoonful. If neces- sary, it may be repeated in two or three hours. For Cro.era Morsus.—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 Simp.e Core ror Dysentery.—Take some butter off
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¥ 32 THE DIME RECIPE BOOK. the churn, immediately after being churned, just as it is, without being salted or washed; clarify it over the fire like honey. Skim off all the milky particles when melted over a clear fire. Let the patient (if an adult) take two table- spoonfuls of the clarified remainder, twice or thrice within the day. This has never failed to effect a cure, and in many cases it has been almost instantaneous. Diarrnea.—The first, the most important, and the most indispensable item in the arrest and cure of looseness of the bowels, is absolute quietude on a béd. Nature her- self always prompts this by disinclining us to locomotion. The next thing is to eat nothing but common rice parched like coffee, and then boiled, and taken with a little salt and butter, Drink little or no liquid of any kind. Bits of ice may be eaten and swallowed at will. Every step taken in diarrhea, every 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 Prevent tHe NAILS GROWING DOWN INTO THE Toxs.—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, Take a 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. Persevere until the difficulty is entirely overcome. Coo.itna orr.—Never sit or lie down in a current of air, or remove any of the clothing after ceasing from active exercise. Instead of lightening the dress, it should be in- creased under these circumstances, by throwing on a cloak, cape, or shawl, even in summer. Attention to this simple rule would save many lives annually, for the most danger- ous and fatal forms of disease are caused by cooling off too rapidly. Cours For HypropnosiA.—A correspondent of the Provi- dence Journal recommends asparagus as a cure for hydro- phobia in any stage of canine madness, The directions .
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it is, like Iver ble- ‘hin in he SQ Ry n. d d e 2 . THE NURSERY AND SICK-ROOM, 33 are: Eat the green shoots of asparagus raw, sleep and perspiration will be induced, and the disease can thus be cured. This remedy proved effectual to a man in Greece after the paroxysms had commenced. CcxE vor Ringworm or Terrer.— Take yellow-dock root; cut in small pieces, and simmer them in vinegar, and, when the strength is extracted, strain off the vinegar, which apply to the part affected at least three times a day. | At the same time, it is well to drink a tea made of the Same root; or take some of the extract of yellow-dock root, which can be found at any drug store. This is in- fallible. Cancer.—Take a quantity of red-oak bark, burn it to ashes; to this add water; boil to the consistence of mo- lasses ; apply it freely to the part affected; leave on for an hour; afterward cover the plaster with tar; remove in a few days, and if protuberances appear in the wound, apply the plaster and tar, alternately, until they all disap- pear; after which apply any healing salve. This remedy effected a cure in the case of a gentleman in Missouri. The cancer was on his nose, and after being treated by the ablest surgeons, and suffering painful operations with the knife, cautery, and otherwise, was speedily cured with the above preparation. Goprrey’s Corptat.—Dissolve half an ounce of opium, one dram of oil of sassafras, in two ounces of spirits of wine. Mix four pounds of treacle with one gallon of boil- ing water, and when cold, mix together. This is the cel- ebrated cordial so much used for children. Dr. Birr Davies’ Gour Mixture.—Wine of colchicum, one ounce; spirit of nitrous ether, one ounce ; iodine of potassium, two scruples; distilled water, two ounces. Mix. A teaspoonful in chamomile tea two or three times a day. Decocrion or Sansapanitta.—Take two ounces of sar- saparilla root, sliced, and bruise it, then one ounce of guiacum wood; boil over a slow fire 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 drams of liquorice ; afterward strain it. This is used after mercurial treatment, and to restore the stom- ach. It may also be taken in rheumatism and cutaneous
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34 THE DIME RECIPE BOOK, ‘ oa , , 7 dered | disorders arising from impurity of the blood and _ juices. . > . cinnam 1A > may be taken from a pint and a half to two quarts per ered ni | ay. . poil al Me id | Tuikves’ Vineaar.—Take of rue, sage, mint, rosemary, When | \ wormwood, and lavender, a large handful of each; infuse 14] i | ‘in one gallon of vinegar, in a stone jar closely covered, medic j t and keep warm by the fire for four days; then strain, and weatl i. add one ounce of camphor, pounded ; bottle, and keep It | well corked. There is a legend connected with this prep- tervi Ny aration (called in French Vinaigre a quatre Voleurs), the : that during the plague at Marseilles certain robbers plun- T pits dered the infected houses with impunity, and being appre- Hh | » | hended and condemned to death, were pardoned on con- i i dition of disclosing the secret of their preventive, as above. Hy i The mode of using is to wash the face and hands with it ( Wii) previous to exposure to any infection. It 18 very aro- we wi maticrand refreshing in a sick-room, if nothing more. id Stmpce Remepy ror toe Astuma.—The Repertoire de By Pharmacie gives the following simple remedy for the asthma: ¢ a Take a strongly saturated solution of nitrate of potassa ; \ i i ’ dip tinder into it, and then allow it to dry. Procurea wide- { i, mouth vial, the cork of which has an aperture in the center, ‘i so as to admit any hollow tube whatever—a pipe closed at YA the end, for example. Light the piece of tinder and place nh it in the vial. Then cause the patient to inhale the gases } that are disengaged, either through the mouth or nostrils, { At the end of a few respirations he will find relief which Ny | will augment. In regard to an explanation of this mode of treatment, it is supposed that a small portion of oxygen) dis- engaged by the combustion of the nitrate of potassa, is in- it) haled by the patient. It is known that in asthmatic patients the sanguinous circulation is incomplete in the lungs, that yh the blood is imperfectly regenerated, that it is black, and haf does not burn its excess of carbon. By the oxygen absorb- iy ed, therefore, combustion may be faciliated, proof wal pie’ pre ! Biackperry Syrup.—Take a sufficient quantity of ripe | blackberries. Put them into a sieve placed over a large, if broad pan, and with a clean potato-masher, or something f of the sort, press out all the juice. Or having bruised ri \b them first, put the blackberries into a linen bag, and squeeze { out all the juice into a vessel placed beneath, Measure it, i and to every quart of the strained juice allow half a pound
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‘uices, S per nary, ifuse Ted, and eep ‘ep- rs), m- re~ N- e, it ). THE NURSERY AND SICK-ROOM. 35 dered loaf sugar, a heapened teaspoonful of powdered cinnamon, the same of powdered cloves, and a pow- ered nutmeg. Mix the spices with the juice and sugar, and boil all together in a porcelain kettle, skimming it well. When cold, stir into the above quantity half a pipt of fourth- proof 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 teaspoonful to a wineglassful, according to the age of the patient. To Purtry rag ArmospHerg oF A Sick-Room.—Keep al- Ways on the shelf of the washing-stand, or on the mantel- piece or table, or in a corner of the floor, a saucer or small bread-pan, ora shallow mug filled with a solution of chloride of lime in cold water, stirring it up frequently. The pro- portion may be about a table-spoonful of the powder to half a pint of water, Renew it every two or three days. Ifthe room be large, place in it more than one vessel of. the’ chloride of lime. On 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. Anorner.—The onion is a superior disinfectant. Two or three good-sized ones, cut in halves, and placed ona plate on the floor, absorb the noxious effluvia, eté., which are fenerated in the sick-room, in an incredibly short space of time. They should be changed every few (say six) hours. Anotuer.—A friend tells of a skunk being captured in a house by a dog, with the usual results of disgust .to the victors. The terrible scent was neutralized by burning tar upon live coals of fire by which the air was purified asifby magic. If this kind of fumigation is a sure specific, it deserves to be known and put upon record. Cure ror Lock-saw.—A positive preventive and remedy for this disease ,is said to be the simple application of beef’s gall to the wound. Besides its antispasmodic prop- erties, the gall draws from tht wound any particles of wood, glass, iron, or other substances that may cause irrita- tion, when other applica ions may fail. ; CORE FOR Broncnitts. * Common mullen leaves, smoked in a new pipe—one in wich tobacco has never been used
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36 THE DIME RECIPE BOOK. —is said to be a simple, innocent, and certain cure for bronchitis. Pirrine or Smatt-Pox.—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 allirritation, and hinder the discoloration of the cuticle and the pitting, which are so often the ac- companiment of this fearful disorder. Ear-acue.—Cotton wool, wet with camphor, or pare- govic and sweet oil, hot, ayd the ear bandaged, will give relief. Buntons.—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 spermaceti 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, and loose ones, should invari- ably be worn. Of shoes I may say the same thing ; on no account have tight-fitting shoes, slippers; or boots. Revier or NevratrGra.—As this dreadful disease is be- coming more 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 ot 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, so 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
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ir n THE NURSERY AND SICK-ROOM. 37 is simple, cheap, and may be within the reach of every one. * Corp Water to Core Scatps.—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 handier than hot water. The sooner cold water is applied after scalding, the surer will be the cure. To Appty Legcues.—One of the operations generally. intrusted to the nurse is the application of leeches. The | part to which they are to be 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 wineglass or tumbler (ac- cording to their number), it should be quickly inverted, and pressed firmly on the skin, so as to prevent them from escaping under the edge of the glass. Smati-Pox.—In this loathsome disease, the apartment should be large, cool, and well-ventilated. The windows should be open day and night, and the linen 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 eleansed. | Typenus Fever.—If the apartment is large, airy, and clean, there is little danger from infection. The simple process spoken of in another part of this work, will prevént any bad effect from the disease. The sheets and body linen should be changed. Mumprs.—Care should be taken to preyent taking cold. D
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38 THE DIME RECIPE BOOK, Perspiration 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. ; Boirs.—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. Remedies for cleansing the blood should be freely used. To Remove Provup Fiesn.—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. Hood 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 as nice as it should be, throw itaway andmake more. Be scrupulously neat in serving it up. Use your prettiest dishes and finest napkins. Something depends upon looks; and the eye of agsick 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 Srrenarnentna JELLY ror InvALips.—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. Anotuer.—Take three ounces of isinglass, two ounces of candied Eringo root, and one ounce each of conserve of roses, pear! barley, and rice. Put them in two quarts of water, and simmer about five hours till reduced to less than
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ss THE NURSERY AND SICK-ROOM. 39 apint. Puta spoonful of it into tea or any other liquid food, or take it alone. Morron Cusrarp ror Bower Compaints or ConsumP- tive Cases.—-Take 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 be set by the fire till the scum rises, which should then be carefully taken off. Half a teacupful may be given warm or cold, as the patient prefers, three or four times a day. It should be continued till the complaint is quite cured. Cuicken, Brrr, or\ Vea Brora.—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 filling it up and finishing. It should be put by in a bowl or pitcher covered, to keep for use. Warm it, and add crumbs of Boston crackers or bread a day or two old, with a little salt, and there is noth- ing more palatable for the sick. Toast-Warrr.—Take a thin slice of stale bread, toast it brown on both sides slowly and equally. Lay it ina bowl, and pour on boiling water, and cover witha saucer to cool. Hor Lemonape.—Cut up the whole of a lemon, rind and all, add one teacupful of white sugar, and pour on boiling water. This is good for colds, and is a pleasant drink for the sick. Rice Jerry. — Having picked and washed a 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 beeomes a glutinous mass; then strain it; season it with whatever may be thought proper; and let it stand to cool. For Breap Jetty.—Measure a quart of boiling water, and set it away to get cold. Take one-third of an ordinary baker’s loaf, slice it, pare off the crust, and-toast 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 a jelly. Strain it through a thin cloth, and set it away for use. When it is to be taken, warm a teacupful, sweeten it with sugar, and add a little grated lemon-peel.
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oe 40 THE DIME RECIPE BOOK. Catves’ Freer Brora.—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 toa 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, a slice of bread, a blade or two of mace. Panapa.—Having 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 witha bit of fresh butter, and sugar, and nutmeg to your taste. Beer-Tea.—Take one pound of lean fresh beef cut thin, put it in a jar or wide-mouthed bottle, add a little salt, rage in a kettle of boiling water to remain one hour, then 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 Wuey.—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 curd will soon form, and after it is boiled, set it aside until the curd settles. Pour the whey off and adda pint of boiling water, and loaf-sugar to sweet- en to the taste. This may be drank in typhus and other fevers, debility, ete. Warer Gruet.—Mix two table-spoonfuls of Indian or oat 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 fire 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, Mitx PorriwGr.—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. ———
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OS THE NURSERY AND SICK-ROOM, 41 Rice Gruet.—Take one spoonful of rice, a pint and a half of water, a stick of cinnamon or lemon-peel, boil it soft, and adda pint of new milk; strainit, and season with a little salt. If 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. Mrpicarep Prunes.—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 fire, and let it infuse for an hour. If the vessel in which . you prepare it has a spout, stop up the spout with a roll or wad of soft paper. This should also be done in makin herb teas or other decoctions, as a portion of the strength evaporates at the spout. When the senna and manna have thus been an hour by the fire, strain it into a skillet br saucepan (one lined with porcelain will be best), and stir in a large wineglass or small teacup 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 whofe 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. This will be found an excellent and agreeable cathartic medicine, as there will be no percepti- ble taste of the senna or manna. It may bé given to children at their supper. THE TOILET. In the first requisite, viz: that of dress, we may say, health and comfort jirst, ornament next. The dress should be plain, neat, clean, loose, 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. D*
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42 THE DIME RECIPE BOOK. Tue Harr.—lIf 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 hair 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 itself in 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, asit happens that almost all hair hasa ten dency to curl in one diréction rather than in another, it is useful to study that tendency, so as to conform to it in the artificial flexure given. As to artificial applications, the whole of the so-called 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 to have the head thoroughly shampooed, 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 immoderate 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 te Ce a a
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THE TOILET, 43 will require it less than those with thick, strong hair, or who perspire very freely. Nothing is better than soap and water, The soap should be mild, and well and plenti- fully rubbed in the hair. To Remove Danprurr.—Take a thimbleful of powdered refined borax (can be had at any druggist or country store), let it dissolve in a teacupful of water; 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 for a few times, and you will effec- tually remove the dandruff., A Capita, Powaps.—Dissolve thoroughly over a slow fire two ounces of white wax and half an ounce of palm oil, with a flask of the best olive oil, Stir it till nearly cold; then add one ounce of castor oil and about three pennyworth of bergamot or any other perfume you please. Gex. Twica’s Receret rok Harr.—One dram of sul- phur, half a dram of sugar of lead, four ounces of rose water. Mix them well—shake the vial on using 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. Banpotine ror tue Hatr.—This fixature is best made alittle at atime. Poura table-spoonful of boiling water on a dozen quince seeds; and repeat when fresh is re- quired. Wair-Curtine Liquiv.—Take borax, two ounces; gum senegal in powder, one dram; add hot water (not boil- ing), One quart. Stir, and as soon as the ingredients are dissolved, add two ounces of spirits of wine strongly im- pregnated with camphor. On retiring to rest, wet the locks with the above liquid, and roll them on twists of paper as usual. Leave them till morning, when they may be unwrapt and formed into ringlets. Ou or Roses—For tut Hair.—Olive oil, two pints; otto of roses, one dram; oil of rosemary, one dram, Mix. It may be colored red by steeping a little alkanet root in the oil (with heat) before scenting it.
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44 THE DIME RECIPE BOOK. The Teeth. Dr. Hayes, an eminent surgeon-dentist residing in Lon- don, gives the following useful hints about the care of the teeth. They are simple, timely, and deserve attention: “Tn 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 scissors in cutting thread; 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 fellows. Those who indulge in such 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, either during sleep from the stomach, or by day from meals, may not be allowed permanently to adhere, causing, firstly, discoloration, then tartar, and subsequently, if I may so express myself, undermining the constitution ‘of one or more, as from their position they may be 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 thé 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 ; and [ know no method so simple of converting a really useful and ornamental 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 or herself, 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 pringiple 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 inculeate habits of cleanliness and a due appre- 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 ablution, and thus directing habitual at-
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THE TOILET. 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 Cuean THE TeetH AND Goums.—Take an ounce of myrrh in fine powder, two spoonfuls of the best white honey, and a little green sage in a very fine powder. Mix them well together, and wet the teeth and gums with a little every night and morning. Quinine ToorH Powper.—Precipitated chalk,one pound : starch powder, half pound ; orris powder, half pound; sul- phate of quinine, one dram. After sifting, it is ready for use. Preparep Cyarcoat.—-Fresh-made charcoal in fine powder, seven pounds ; prepared chalk, one pound ; orris root, one pound; catechu, half pound ; cassia bark, half pound; myrrh, quarter pound. Sift. Peruvian Bark Powper.—Peruvian bark in powder, half pound; bole Armenian, one pound; orris powder, one pound; cassia bark, half pound ; powdered myrrh, half pound; precipitated chalk, half pound; otto of cloves, quarter ounce, Homropatuic Cuatk.—Precipitated chalk, one pound; powdered orris, one ounce; powdered starch, One ounce, Currie-Fisw Powper.—Powdered cuttle-fish, half pound; precipitated chalk, one pound ; powdered orris, half pound ; otto of lemons, one ounce; otto of neroli, half dram. Liv Satve.—Take oil of almonds, three ounces; sperma- ceti, one ounce; virgin rice, half an ounce. Melt these together over a slow fire, 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, spermaceti, 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 and spermaceti, of each one dram; melt, and while warm, add rose water, two ounces, and orange-flower water, half an ounce. These make Hudson's cold cream, a very ex- cellent article.
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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 cut too closely. Their polish and rosiness may be in- creased by brushing and rubbing. To Remove Srarms From THE Hanps.—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. ‘Tartarie acid, or salt of lemons, will quickly remove stains from white muslin or linens. Put less than half a teaspoonful 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: if this does not quite remove it, repeat the acid water, and lay it in the sun, To Improve tHe Skin oF THE Hanps anp Arms.— Take two ounces of Venice soap, 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 applied to 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. Owrmenr ror tHE Hanps.—-Take three drams of camphor gum, three do. white beeswax, three do, sperma- ceti, two ounces of olive oil—put them together in a cup upon the stove where they will melt slowly and form a white ointment in afew minutes. If the hands be af- fected, anoint them on going to bed, and put on a pair of gloves. A day or two will suffice to heal them. Cuarerp Hanps.—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.
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THE TOILET. 47 (2.) Rub a little glycerine—which can be bought at any chemist’s—-upon your hands at night, and wear gloves in bed. The Complexion. To Preserve It.—Plenty of out-door exercise, a well- 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 country women, : Wash ror A Buiotrcuep Facr.—-Rose-water, three ounces; sulphate of zinc, one dram. Mix. Wet the face with it, gently dry it, and then touch it over with cold cream, which also dry gently off. To Revove Sunpurn.—Milk of almonds made thus: Take of blanched bitter-almonds half an ounce, soft water half a pint; make an emulsion by beating the almonds and water together, strain through a muslin cloth, and it is made. To Remove Freckies.—An ounce of alum, and an ounce of lemon-juice, in a pint of rose-water. © For Removina Tan, Brorcues, Freckies, Warts, Pimpies; to change the sallow face into one of beauty; to improve and beautify the complexion, skin, face, neck, hands, &c., and to make wrinkled 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 rag. Another article, applied in the same way, and easily ob- tained, is Horse-radish, grated into sweet milk; which will be fit for use in about seven or eight hours. KaLypor ror tur CompriexioN.—Take blanched bitter- almonds, one part; rose-water, sixteen parts, Mix and strain, then add five grains of bichloride of mercury to every eight-ounce bottle of the mixture, and scent with rose or violet. Cosmetics, Perfumes, &c. Face Powper.—Starch, one pound; oxide of bismuth, four ounces. Peart Powper.—French chalk, one pound; oxide of bismuth, one ounce; oxide of ziuc, one ounce,
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48 THE DIME RECIPE BOOK, Blane de Perle (Pearl White) is pure oxide of bismuth in powder. French White is levigated tale 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. Rowxanp's Macassar O1n.—Sweet oil, four ounces; can- tharides, thirty drops; oil of rose, five drops; oil of ber- gamot and oil of lemon, each 80 drops; alkanet sufficient to color it, Orro or Rosrs.—Steep a large quantity of the petals of the roses, freed from every extraneous matter, in pure water, inan earthen vessel which is exposed daily to the sun, and housed at night untila scum rises, This is the otto, which is carefully absorbed by a very small piece of cotton tied to the end of astick. The oil collected squeeze out of the cotton into a very diminutive vial; cork the bottle for use. The collection should be continued while any scum is produced. Economica Scents.—As cheap perfumes are often re- quired to fill little faney 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: ]. Spirits of wine, one pint; essence of bergamot, oue ounce. 2. Spirits of wine, one pint; otto of santal, one ounce. 8. Spirits of wine, one pint; otto of French lavender, half ounce; otto of bergamot, half ounce ; otto of cloves, one dram. 4. Spirits of wine, one pint; otto of lemon grass, three- fourths ounce; essence of lemons, half ounce. 5. Spirits of wine, one pint; otto of petit grain, quarter ounce; otto of orange peel, half ounce, To Make A ScENT RESEMBLING VioLETs.—Drop twelve drops of genuine oil of rhodium on a lump of sugar, grind this well in a glass mortar, and mix it thoroughly with three pounds of orris powder. This will,in its perfume, have a resemblance to a well-flavored violet. Opors ror THE HaNDKERCHIEF.—We give the formule for preparing the most favorite bouquets and nosegays. These mixtures, properly blended, produce an agreeable
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cr THE TOILET. 49 odor—an_ effect upon the smelling nerve similar to that Which music produces upon the nerve of hearing, that of pleasure, Tae Atnampra Perrume.—Extract of tuberose, one pint ; extract of geranium, one-half pint; extract of acacia, One-quarter pint; extract of fleur dorange, one-quarter pint ; extract of civet, one-quarter pint. Tur Bospuorus Bovguet.—Extract of acacia, one pint; extracts jasinin, rose triple, fleur d'orange, and tuberose, of each one-half pint; extract of civet, one-quarter-pint ; otto of almonds, ten drops. Bovever p’Amour.—Extracts of rose, jasmin, violet, and cassia, of each one pint; extracts of musk and am- bergris, of each one-half pint. Bovever pes Fieurs pu Vat p’Anporre.—Extract of Jasmin, rose, violet, and tuberose, of each one pint; extract of orris, one pint; otto of geranium, one-quarter ounce, Rose Warer.—For either perfume or culinary purposes, can be made by using the following ingredients: Otto of roses, twelve drops; white sugar, half an ounce; magnesia, ’ two drams; pure soft water, one quart, alcohol, two . ounces. Rub the otto of roses with the sugar and magne- sia, and gradually add the water and alcohol, previously mixed, and filter the whole through paper. Superior Coroane.—Take of ninety-five per cent. proof alcohol one gallon; add to it one ounce of oil of bergamot, one ounce of oil of orange, two drams of oil of cedrat, one dram of oil of rosemary, and a few drops of otto of roses; mix well, and it is fit for use. To Make Coroane Water.—Take a pint of alcohol, and put in thirty drops of oil of lemon, thirty of bergamot, and half a gill of water. If you desire musk, or lavender, add the same quantity of each. The oils should be put in the alcohol and shook well, before the water is added, Bottle it for use. Scentep Wasnpatyt.—Take of the best white soap, shaved into slices, two and a half ounces; of Florentine orris, three-quarters of an ounce; of calamus aromiaticus, the same ; of elder flowers, cloves, and dried rose-leaves, each half an ounce; coriander seeds, lavender, and bay leaves, each a dram ; with three drams of storax. Reduce E
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THE DIME RECIPE BOOK, 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 Piaster.—Dissolve 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 ‘fl more common is covered over with the white of anegg + and dried. \ Patm 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 of a pound of honey, and six cents worth of true oil of cinnamon; let all boil together another six \ or eight minutes; pour out, and stand it by till next day, It is then fit for immediate use. Oty Winxpsor Soar.—Slice the best white soap as thin as possible, and melt it over a slow fire; take it from the fire, and, when lukewarm, add oil of caraway, or any . other fragrant oil. . Turkish Rovcr.—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 liquids and stir them well together. The scum which now arises should be carefully taken off, and gradually dried and powdered. To Bracken tue Eye-Lasnes.—The simplest prepara- tions for this purpose, are the juice of elder-berries, burnt cork, and cloves burnt at the candle. Another means is, to take the black of frankincense, rosin, and mastic. This black will not come off with perspiration. A stick of India ink is the best of all. Hints asout Dress.—A dress should always be made loose over the chest, and tight over the shoulder blades. Every species of drapery is graceful, and may always be -
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THE TOILET. 51 worn to advantage. Long sashes, knotted in front, are more becoming than belts, unless there is much trimming upon the dress. No dress with long sleeves is complete without a pair of cuffs. They look very pretty, when simply made of linen sambric, 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 small and waspish-looking waist can never be considered a beauty. It is exceedingly hurtful to those who attain it by tight lacing, and doubly ungracefal, 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 rising above the sash, which is very ungraceful, the belt should be lined with buckram. Short cloaks are very unbecoming to short 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 isa great beauty, A broad, short foot 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. Flounces are graceful upon tall persons, whether slender or otherwise, but never upon diminutive ones. Tucks 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-neek dresses are convenient, and almost always
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52 THE 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 finished off about the throat with a narrow piece of Jace, 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 Furs.—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 neyer 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 pack 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 lo- cality to another; the probability is, however, that furs and woolens are animal substances, endowed with vital princi- ple, which develops itself into the living organisms through the decay of its material shape. Cleanliness and airing 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 youcan obtain them. Wooren Arrtictes.—The shrinking and discoloring of woolen articles may be,in great part, prevented by care ‘p washing them. Never wash them in hard water, nor
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— aaa THE TOILET. 53 water softened by soda; nor should they be rubbed with soap. The fibers of wool are covered with little points, all directed 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 same reason it is not desirable to ring woolen things. Before washing, woolen things should be well brushed and shaken to get rid of the dust. Rain, or soft river water, should have a strong lather made in it with soap ; or, if 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 should 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 for sey- eral minutes. It should then be squeezed (not wrung) as dry as possible from the dirty, slimy liquor, and the pro- cess, if necessary, repeated with some clean lather. If the article is not very dirty, and becomes 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 off the bad smell. When the article is finished, it should be squeezed as dry as can be, and dried as quickly as possible in the open air, if the weather is fine. White silk is best cleaned by dissolving curd-soap in water as hot asthe 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 Crean Strx.—-Dresses cleaned by the following method have not the appearance of being cleaned: Quar. ter of a pound of 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 E*
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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 sufficient for one pint of water, To Crean Waite Freatners.—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 thein. To Curt Fratners.—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 CLieanse Gotp.—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 Coean Wuite Kip Gioves.—Stretch them on a board, and wub 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 powder, 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 off, and go over with a flannel dipped in a mixture of bran and finely powdered whiting. Let them rest another hour; brush off the pow- der, and you will find them clean. To Wasn Conorep Kip or Hoskin Groves.—Have on a tabie, a clean towel, folded three or four times, a saucer of new milk, and a piece of brown soap. Spread a glove smoothly on the folded towel, dip into the milk a piece of clean flannel, 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,
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THE TOILET, 55 the glove being held 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 Ciean Harr Brusurs.—Clean your head brushes by washing 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. When 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 fire to dry. To Wasun Rispons.—As washing @hd 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 new. To wash ribbons, make a clear lather of clean white soap, the water as warm as you can bear 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 a hot iron, and press them out while wet; press on the wrong side; they will wrinkle, and never look well, if not pressed while wet. If you wish to stiffen them, dip them before ironing, in a solution of gum arabic; when ironed smooth, take the scissors and trim off 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, ete. To Restore Peacu-Cotor Rispon wuen Turnine Rep, —Salt of potash dissolved in water ; place the ribbon on a clean table, and apply the mixture with a sponge. To Wasnu Fine Crocuet LAck THAT IT MAY NOT SnRinK AND BEcoME Tuick.—Cover a glass bottle with muslin or linen, and then tack the lace smoothly 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 be 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 sufficient,
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56 THE DIME RECIPE BOOK. To Wasn Cotors.—For washing fine and elegant colors, the ‘Scientific American” advises ladies to boil some bran in rain water, and use the liquor cold. Nothing cam equal it for ease upon color and for cleaning cloth. To Remove Mitpew.—Take two ounces of chloride of lime, pour on it a quart of boiling water, then add three quarts of cold water; steep the linen twelve hours, when every spot will be extracted. This will be found to qnite surpass the buttermilk and chalk receipt. To Prevent one’s Bonnet BEING INJURED BY THE Hair.—Great advantage will be found in having a piece of white or yellow oiled silk basted inside of that part of your bonnet where the erown unites with the brim, carry- ing it up some distance into the crown, and some distance down into the hair between the outside and the lining. This will prevent the bonnet being injured by any oiliness about your hair. Or you may have an oiled silk bonnet cap. Ow. or FLowers.—Split cotton wadding and dip in pure Florence or sweet oil, lay this in a jar or china 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 leaves and squeeze the oil in vials for use. The scented cotton will perfume your clothes. THE KITCHEN. To Can Frvuir.—To 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 found nothing superior to tin cans, soldered up by the tinner; but the tinner 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 various jars and cans, which are self-sealing, to be obtained, and where it is certain 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 porous as to be inca- pable of being rendered air-tight. -
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THE 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 make a syrup of the sugar. It renders them tasteless and insipid. There is a difference 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 if 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 delicious, taken freshly from the cans for the New Year's feast, as if just plucked from the tree. Pears, apples, plums, and quinces are excellent; blackberries ar@-good ; raspberries also; strawberries cannot be kept of as delicate flavor as when in season, but are better when preserved. Tin cans should be opened by placing live coals upon the solder; it will melt in afew moments. A warm flat-iron may be used to soften the cement of the self-sealing cans. Preacnes 1x Cans.—Four pounds of peaches, one pound of sugar; ,pare and sugar over night; in the morning let them come toa boil before putting in cans. This is an excellent receipt, Anotner Way—Some, whose peaches keep beautifully, and retain much of their delicious flavor, take half a pound of sugar to each pound of peaches. The sugar 1s put into a preserving-kettle, with half a pint of water to every pound of sugar, heated and the surface skimmed, Into this syrup the peaches, after being pared, are placed and boiled ten minutes, The peaches are then put into the cans while hot, and immediately sealed up. Axoruer Way.—Take firm ripe peaches, force out the stone, and fill with fine white sugar. _ Put in the sun, and allow to remain until they are partially dried, ses enough to injure materially the natural flavor. | stk closely into a ¢ d seal. Peaches prepared im way are saic > fine. Besides pevarag Beh in the fresh state as de- scribed, it is desirable, for some purposes, to stew them,
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58 THE DIME RECIPE BOOK, This may be done in the usual way, and iff the fruit is at once placed in the cans or jars, and sealed while hot, it will keep unchanged for years. Reynowv’s Pian.—Three and a half pounds of sugar, to one gallon of pump water; make a syrup, and let it get cold; fillthe can with fruit, and pour in the cold syrup; set the can in water and let it come toa boil, boil briskly for three minutes, and then seal. Prars.—Remove the skin, place them in a vessel with a tightly-fitting cover, use as much water as would be re- quired to make a syrup for the quantity to be 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 a fork through them. Then add as much sugar as is thought sufficient, 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 vessel is tightly covered, will cook those not immersed. Qvinces.—If quinces are treated precisely in the man- ner described for pears, they will be found far more deli- cious than the ordinary preserve. Prums.—Let them be stewed with sugar for five minutes, and sealed up while hot. It must always be kept in mind that the quantity of sugar used has no bearing upon the preservation of the fruit, beyond the quantity ne- cessary to prepare them for the table. The damson 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 to the boiling point, pouring it over the fruit, and sealing it at once. The juice, when it grew cold, formed a thick jelly in which the fruit was imbedded. SrrawpeRries.—-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- pan, so that they may become heated as quickly as possi- ble, and let them boil three or four minutes. Fill the cans or jars, and seal while hot. Let the vessels used be scalded immediately before the fruit is put in, so as to heat them thoroughly. ‘
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THE KITCHEN. 59 @. For flavoring ice-cream, &c., take fine ripe strawber- nes, mash them with an equal weight of sugar, put in the preerving-kettle and boil up once. Then seal while hot. Rasprerntes.—Raspberries may be put up in the same Manier as strawberries. Buacxnerries AND Waortienerrtes.—It is more im- portant that these berries should be fresh than any others, except strawberries and raspberries. They are sunply to be stewed with sugar ten minutes, and sealed up. Tomarors.—Take 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. ave ready the cans or jars ; 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 putinto it. __ Peas, Beans, &c.—Obtain in the freshest possible state ; 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 and kept there until every thing is ready. In the case of peas, let them be thrown into ice-water as they are removed from the pods, Fill, or partly fill, with the vegetable, @ vessel with a closely-fitting cover; set this vessel into a boiler containing strong brine enough to reach two-thirds of the way up to the cover. Boil about four hours, rather more than less, adding water to the brine as it evaporates, to keep up the original quantity. When ready for sealing heat the cans or jars to be filled by rinsing them with boil- ing water, fill with the hot vegetable, and seal without loss of time. Green Corx.—Corn may be treated in the same man- ner, or it may be boiled upon the cob. If the latter is done, the grains should be split down the centre, and the corn scraped off the cob, leaving the husk behind; it should then be heated, as directed for the peas, and sealed as soon as it is heated up to the desired temperature. [The long exposure of corn, peas, &ec., to heat, seems to be necessary, so far at least as is now known, to de- stroy the great tendency of these vegetables to putrefac- tion, even after they are sealed up in air-tight vessels. It
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60 THE DIME RECIPE BOOK. is more 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 flavor. ] Preserving Pears anp Apries.—The following is a plan which is simple and efficacious. The apples and pears should be ‘placed in glazed earthen vessels, each containing about a gallon, and surrounding each fruit with paper. These vessels, being perfect cylinders, about a foot 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 if 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 pre- 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 Freir Jetiirs rrom Monip.—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 moldiness, To Prevent “Grarnina.”—To prevent jams, preserves, ete., from graining, a teaspoonful of cream of tartar must be added to every gallon of the jam or preserves, . Melange. Green Corn Ometer.—The following receipt for this delicacy is said to be excellent: Grate the corn from twelve ears of corn boiled; beat up five eggs, stir them with the corn; season with pepper and salt, and fry the mixture brown, browning the top with a hot shovel. ArririciaL Oysters.—Take gréen corn, grate it in a
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~~ THE KITCHEN. 61 dish ; to one pint of this add one egg well beaten, a small teacup of flour, half a cup of butter, some salt and pepper, and mix them well together. A table-spoonful of the batter will make the size of an oyster. Fry them a light brown, and when done, butter them. Cream, if it can be procured, is better than butter. Toven Meat.—Meat, if naturally teuder, 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 be preserved, as well as the purity of the meat, a ‘‘dust of pepper”? will do all that is needful. To Kerr Svet.—Suet may be kept a year, thus: Choose the firmest and most free from skin or veins, remove all traces of these, put the suet in the saucepan at some dis- tance from the fire, 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 acool, dry place ; when used, it must be scraped, and it will make an excellent crust with or without butter. Sunsrirute ror Correr.—Scrape clean three or four good parsnips, cut them into thin slices, bake till well brown, grind or crush, and use in the same manner as cof: fee, from which it is searcely distinguishable. This is not only a beverage equally good as coffee, but is likewise & cure for asthma. To Maxe Warer Cotp, ror Su ; nearly as cold as ice water, by surrounding the pitcher or jar with several folds of coarse cotton, to be constantly wet. The evaporation carries off the heat inside, and i will be reduced almost to freezing. In India and other tropical regions this is common. A table-spoon- SurpLe Mope or Poriryina WATER: pew ful of powdered alum, sprinkled into a hogshea e Ne and stirred, will in the course of a few hours ste ye, Pt the bottom all the impure particles, and leave the Mf: Ast clean aud pure as spring water. Four gallons wou but a tea-spoonful. : Currine Burrer in CoLp Weatner.—To cut @ ata of butter from a large roll in cold weather, first dip Pua in hot water, and all trouble of breaking the butter will be ided. avoide F MMER.—It may be kept
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THE DIME RECIPE BOOK, To Kerr Meat Frozen.—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 thé space with dry sawdust. Last winter I kept meat thus in fine condition until April. To Keer Eaas Fresn.—Procnre 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 cellar is, the longer the eggs will keep good. To Kerr Ciper Sweet.—A chemical ingredient, the sulphite of lime, is now announced as a complete stopper to the fermentation of new cider, arresting it just when one wishes. To Keer Smoxep 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 greuse from coming in contact with the cloth and keeps all insects from the meat. Hang in the smoke- house, or other dry, cool place, and they will keep a long time. To Keer Porators From Sprovrinc.—To keep potatoes intended for the use of the table from sprouting until new potatoes grow, take boiling water, pour into a tub, turnin 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, without hard strings and watery ends caused by growing, Rancip Burrer.—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 through flannel. To Prorect Driep Fruit From Worms.—It is said that dried fruit put away with a little bark sassafras (say a large handful to the a will save for years, unmo- lested by those troublesome little inseets, 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 one,
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THE KITCHEN. 63 Art or Tra-Maxina.—Use Soft 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 of an oven, 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. Economican Use or Nutmeas.—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 of a 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 Maxe Pure Wiye or Appies.—Take pure cider made from sound ripe apples as itruns from the press ; put sixty pounds of common brown sugar into fifteen gallons of the cider, and let it dissolve ; then put the mixture into a clean barrel, and fill the barrel up to within two gallons” of being full, with clean cider; put the cask in a cool place, leaving the bung out for forty-eight hours; then put in the bung, with a sinall vent, until fermentation wholly ceases, and bung up tight; andin one year the wine will be fit for use, This wine requires no racking; the longer it stands upon the lees, the better. Pig Prant Wine.—Wash and cut the stalks into pieces about two inches long, put these into a stone jar, place the
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64 THE DIME RECIPE BOOK, jar in a kettle of cold water and let it remain until it is sufliciently 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. Biacxserry Wixe.—Gather the ripest berries, and press out all the juice; to each gallon put two and a half pounds of clarified sugar; fill yonr 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. Raspperry Winr.—Take three pounds of raisins, wash, elean, aud 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 stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf sugar; stir it well together, and cover them closely, and set itin a cool place; stir it twice 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, Cuerry Wixe.—To make five pints of this wine, taxe 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 of a pound of sugar to every pint of 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 bung, and in two months’ time it may be bottled.
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THE KITCHEN. - 65 Exper Wine.—Pour a gallon of boiling water over every gallon of berries; let it stand twelve hours; then draw it off, and boil it up with three pounds and a half of sugar ; when boiling, beat up the whites of some eggs, and clarify it; skimit clear ; then add half an ounce of pounded ginger to every gallon of the wine; boil it a little longer before you put it in the tub; when cool, put in a toast 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. Evper Wiye Fravorep with Hops.—A lady, disliking the taste of spices in home-made wines, was induced to try the effect of flavoring elder wine with hops.. The re- sult is one of the most grateful, wholesome, and valuable beverages, Its 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 barm on it to set if 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. Grape Wine.—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 Winz.—To every pailful of currants, on the stem, put one pailful of water; mash and strain. To each gallon of the mixture of juice and water add three and a quarter pounds of sugar. Mix well, and putinto 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 of currants will make one barrel k* >
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THE DIME RECIPE BOOK, 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. ‘Corp Water Vinecar.—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 Vinecar.—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 Vinecar.—Mix one pound of honey with a gal- lon of cider, and expose it to the sun, or keep it where it is warm, and ina few months it will be so strong that water will be necessary to dilute it. Perry VineGar.—Put 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 for a month, at the end of which it will be good vinegar. Raspperry VineGar.—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 rolling-pin. 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. Yeast Cakes.—Make a thick batter of a pint of good yeast, a 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 keep them from the sun, or they will ferment. When perfectly dry, tie them up in a bag, and keep them in a cool, dry place. To raise four or five loaves of bread,
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—--! —————— ——- THE KITCHEN. 67 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. Soar.—Fourteen pounds of bar soap in half a boiler of hot water; cut up fine; 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 soap for washing clothes, extracting tbe dirt readily, and not fading colored articles. Soar Mapg Cotp.—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, putit 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 pailful 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 dag, stirring it well, and it will be nice soap. The sediment of the potash is bad. Lapor-Savine Soar.-—Take two pounds of sal soda, two pounds of yellow bar-soap and ten quarts of water. (ut the soap 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.
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68 THE DIME RECIPE BOOK, PICKLES. Always use the very best vinegar, and firm, hard fruit and vegetables for pickling. Never green them in a brass kettle; it is absolutely poisonous. 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, To Pickte Cocumsers.—Cucumbers 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 greened, take them out of the kettle, drain them on 4 sieve, and put them into a clean stone jar. Boil for five or 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. Mancors.—Procure musk-melons as late in the season as possible; 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 citron 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 thera with small strips of
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et + PICKLES. 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 astone jar, with the part up, that the covers are on. Put into vinegar for the mangoes, alum, salt, and pepper- corns, 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 fine green; three times is generally enough, Tomato Carcnurp.—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. Green Tomato Picxies.—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 afew days. They will be found very delicious, and will keep all winter. Those who dislike onions, may omit them. Pracues.—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,
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70 THE DIME RECIPE BOOK. Peaches and cherries may be pickled in a syrup made of a teacup of sugar to a teacup of vinegar, and spiced as above. ‘They are truly delicious. The peaches should be carefully pared. To Pickte 1n Bring.—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. Tomato Cuowper.—Soak a peck 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-corns, cloves, and allspice, tied loosely in a thin mus- lin bag; pour the vinegar upon the tomatoes, tie up the mouths of the jars in which itis put away. One of the best pickles ever made. East Inpta Pickte.—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 cab- 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. ICH CREAM. To prepare this rather troublesome dainty, so great a favorite at all kinds of festal gatherings, itis almost indis- pensable 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 ease, the cover will have to be removed to stir the cream, which will much retard the process of freezing. An old bushel- basket is as good a vessel as need be for packing the freezer. It should, be set in the centre of the tub or bas-
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ICE CREAM. 71 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 isas 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 anda 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. This one we know to be most successful in producing good cream: Take one quart of sweet crcam, 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 quavts of delicious cream.
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THE DIME RECIPE BOOK. THE COOK’S TABLE oF WHRIGHTS AND MEASURES. ————_—_ 6-9 By which persons not having scales and weights at hand, may readily measure the articles wanted to form any recipe, with- out the trouble of weighing. Allowance to be made for an ectraordinarg dryness or moisture of the article weighed or measured, Weight and Measure, Wheat flour, - - one pound is - one quart. Indian meal, - - one pound, two oz, is one quart. Butter, when soft, - one poundis - ~- one quart, Loaf sugar, broken, - one pound is - One quart. White sugar, powdered, one pound, one oz., is one quart. Best brown sugar, - one pound, twooz.,is one quart. Kggs, - - - teneggsare - - one pound. Flour, -« - - eight quarts are one peck. Flour, - - - four pecks are - - onebushel. ' Liquids, ete. Sixteen large table-spoonfuls are —- - half a pint. Eight large table-spoonfuls are = - - one gill. | Four large table-spoonfuls are - - half a gill. Twogillsare - - - + = , half a pint. Two pints are “4 : - - one quart. Four quarts are - + - . - one gallon. A common-sized tumbler holds - - half a pint. A common-sized wine-glags - - half a gill. Ateacupis - - - - - - one gill. A large wine glassis - - - - two ounces. A table-spoonful - - - - - half ounce. Forty drops are equal to : . one teaspocnful. Four teaspoonfuls are equal to one table-spoonful,
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=. . Prince & Co’s IMPROVED MELODEONS, WITH DIVIDED SWELL. f “icianisalll Le il The Best-Toned Reed Instrument in the World. LIST OF PRICES. Four Octave Melodeon.........0...cccccccececcccceces $45 00 Four-and-Half Octave Melodeon.................... 60 00 Five Octave Melodeon. ....6.6.... ccc cceccceecececees 75 00 Five Octave Melodeon, Piano Chine, pewerbtcmegens soe 100 00 Five Octave Melodeon, Double Reed Portable Case, Two Stops....-- <++++s++++- oncesdie ay dash eee + 130 00 Six Octave Melodeon, Pinno Case........... ....... 130 00 Five Octave Melodeon, Piano Case, Double Reed, Four Stops ........--..ee eee ere cece cess ee sees teeeeee - 150 00 Five Octave Melodeon, Double Bank, Four Stops 200 00 The Organ Melodeon, Five Sets Reeds, Two Banks, Keys and Pedal Bass.....----++0«0+« sree 350 00 First Premium awarded wherever exhibited. Illustrated Price Circulars sent by mail. Orders promptly filled, PDA GEO. A. PRINCE & CO., Buffalo, N. Y.; GEO, A. PRINCE & CO., 110 Lake-st,, Chicago, Il1,; GEO. A. PRINCE & CO., 87 Fulton Street, NEW YORK ciry.
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PRAISH Dorbbe AGES Gyre meacy IS ESTABLISHED. +" THE GROVER & BAKER t fa 3 - W TINIHOVW ats For Families to use that desire a Stitch unrivalled for BEAUTY, ELASTICITY, and STRENGTH, This machine sews equally well on all fubrics—muslin, cotton, lineny woollen eloth, &c —from the finest SWISS MUSLIN up to the MEAVLEST BEAVER CLOTH or LEATHER... 1t. finishes. its own worky hieh! is more durable) than any fabrie, rans at a quicker rate of speed than any other, is very, siinple in_ its construction, easily understood, and, with. proper management, NEVER GETS OUT Of REPAIR. Maki a Stiteh peculiar vo itself, THE CELEBRATED ‘DOUBLE’ LOCK ‘STITCH, it is impossible to make any improvement on the latter: and all other machines being inferior, it claims universal favor aa) (9s THE UNRIVALLED GROVER & BAKER'S. Snch'a machine, “ONE OF OUR HOUSEHOLD GODS." is now con- sidered as essential to the comfort of a well-reguiated family as “ FIRE IN WINTER,” or * LAMPS AFTER TWILIGHT,” We only desire that every one shall give it a fair and impartial ex- annie 06 selous that its own suberige merits wit ne every discerning eye. a neat ; i = *r Ni ) + > fy ts ; b f a OFFICES OF EXNIIBITION AND Sak: 495 Broadway, New York; 18 Summer Steet, Boston; 730 Chestnut St., Philadelphia; 181 Baltimore 8t., Baltimoré, 58 West Fourth 8t., Cincinnati. Agencies n all the principal Cities and Towns <n the United States. _{@- SEND FOR A CIRCULAR._g1 “be apparent to
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WHOLESOME,BREAD. — ‘hs DATA ee ee es Pe. Raaie Fi $0) is ats ? 1 , | JAM i ' |) HOUSEKEEPERS!,— pruEs | ALWAYS BUY THE BEST! DIEGO || sites aaa Uae bends on SALERATUS. Its unquestionable purity, and excellence in pro- ducing Good Brend, must bring it into general use. ‘The wide-spread reputation it has already gained is the result of real merit, and shows the A cork . ability of the American people to discriminate in || favor of a wholesome art cle. YLE’S || _ There are thousands of sufferers from dyspepsia, } P decayed teeth, snd dther derangements of the sys- é |} tem, brought on by the use of common Caustic || Saleratus, It is a sad spectacle, too, to look upon DIETETIC the “* pony eae child” of the present day, without constitution, and with its teeth all eaten out, and SALERATUS. |} think of the cause being impurities in food. nee dten ENS hale i) Tow much longer, good mothers, is this state of things to last? “ Ask for | JAMES PYLE’S PS | DBTETIC SALERATUS, DIETETIC hfe 5 LARC E U ay wis th and as harm- » Ae ss to the stomach as flour itself, SALERATUS. If you want nice Biscurr, CAkt, W€e., you can : find nothing to equal it. Tell yonr Grocer you janes want no oiber, No doubt he will tell you it is no f Ph on better than any other, in order to get rid of his old stock, or something on which he can realize YLE'S larger profit; but persevere until you get it, and = JUDGE FOR YOURSELF. pense BEWARE OF COUNTERFEITS! SALERATUS. The readiness of anecrthatigee rivals to imitate our labels signifies much in our favor. ‘The genuine is dune up in pounds, halves, and quartera, with JAM the name of “JAMES PYLEY on each, pune DEPOT—345 WASHINGTON STREET, Corner of Franklin Street, ‘DIETETIC NEW YORE SALERATUS. |] ™ Sold by Grocers generally.
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HOWE’S PATENT BLUPTIC SPRING BED BOTTOM. Patented 1855..... Improved 1858, f ae Probably no invention ever before brought to public notice has met with such un- bounded success, or been more universally approved and commended, than HOWE'S © ELLIPTIC SPRING BED BOTTOM. Its Sucruicity, Duraprury, and absolute — Economy, to say nothing of the comfort and luxury afforded by its use, renders its | adoption by EVERY FAMILY only a question of Time. But, withont further comment / of our own, we append extracts from a few of the numerous expressions which the | invention is daily eliciting. u From the Press. It is truly a luxurious article.—U. S. Journal, Has accomplished the object desired.—Home Journal. Excels every thing else in that line.—Datly News. A most invaluable invention.—Times and Messenger. We have no hesitation in recommending it. Merchants Magazine. It is easy, luxurious, cheap. We speak advisedly.—Allas. We know them to be just the thing.—Ohio Farmer. It is universally admired and applanded.—Commercial Advertiser. The public are unanimous in its praise,—Baltimore Despatch. The most meritorious invention ever introduced.—Cleveland Plain Dealer, For sickness it must be invaluable.—Hartford Press. Keonomical, and will not get out of repair.—Chicago Journal. Ranks foremost mong modern inventions.—Jntelligencer. Yields to every part of the body.— Valley Farmer. Commends itself to every lover of easy repose:—W. Y. Evangelist. Must secure for itself a universal demand.—Wetw- Yorker. Truly, it is an ease to the weary limb.—Putnam’s ftw emesog Can be fitted to any ordinary bedstead.—Spiritual Te egraph, The greatest of luxuries.—Ladies’ Newspaper. The Elliptic Spring Bed is for sale by all first-class dealers throughont the United States and Canadas, or may be procured direct from the mapufacturers in the City of New York. In the latter case, give width of bedstead, and inclose the price of the Springs ($5 for a single bed, and $6 for a donble bed), and the order will receive prompt attention. Send for a Descriptive Circular. ADDRESS GEORGE F. GRAY, Sec’'y Extretic Bev Srrine Company, 378 RROADWAY, N.Y.